ISSUE NO.2 : WINTER 2018 - Coal Coast Magazine by Coal Coast Magazine

INSID E T H E IL L AWARRA

Coal Coast a term which embraces our industrial history while celebrating our glittering coastline.

editor Dani Sherring We truly live in a spectacular part of the world! Nestled between the mountain and the sea, the vibrant community of people that call this place home is something we’re very proud to be part of. And we feel privileged to be able to hear, tell and share the stories of local movers and shakers right here in this magazine. This issue we caught up with the music man Ben Tillman from Yours & Owls, It’s Homebaked founder Crystal (she even shared a recipe with us!), and the young Caveau chefs, whose food philosophy is doing big things for our region – that’s a few of their dishes on our cover. Delicious! Now that the endless summer has closed out on us – and what a summer it was – there’s no need to hibernate, there’s plenty of stuff going on in the Illawarra. Check out our what’s on calendar (pg 24-25) for an up-to-date guide on where to go and what to see. It even pulls out, so you can stick it straight on your fridge and not miss a thing! As always, we love to hear from you, so hit us up at info@coalcoastmagazine.com. See you in spring.

Love

Dani, Tara & Tess x

Ps. Biggest thank you for the positive response we received for our first issue! We were overwhelmed and couldn’t be happier that you’re enjoying the mag.

head of sales & marketing Tara Connor creative director Tess McIntosh cover image Stefan Posthuma our contributers Stefan Posthuma @lostwollongong Wollongong City Libraries The Illawarra Historical Society Aaron Hughes Cal Harmer Kraken Kreative Andy Gray Courtenay Turner Kate O'Mealley Jiksaw Rita Balshaw Jenny Henderson Van McIntosh Jenae Johnston Hamish Tucker Jessica Maurer Trever Molenaar @flycandy_ Tahlia Grant Elyshia McKirdy

For advertising enquires please call Tara 0409 774 153 or email info@coalcoastmagazine.com Coal Coast Magazine PTY LTD. ABN 49 621 097 461. Coal Coast Magazine is published four times a year. www.coalcoastmagazine.com info@coalcoastmagazine.com @coalcoastmag Coal Coast Magazine has taken the utmost care to ensure content is accurate on the date of publication. The views expressed in the articles reflect the author(s) opinions and are not necessarily the views of the publisher and editor. Coal Coast Magazine does not warrant or assume any legal liability or responsibility for the quality, accuracy, completeness, legality, reliability or usefulness of any information, product or service represented within our magazine. No part of this publication may be reproduced in whole or part without the permission of the publisher. All rights reserved.

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what's inside

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haunted hotel yours & owls wollongong's finest totally wild barramundi recipe let's go plastic free cafes that care the cake queen it's homebaked – recipe açaí of relief what's on calendar on tour stay well this winter

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flying high family fun go bush! winter at our wineries portrait of a painter sell or renovate? urban beekeeping coal coast faves hey brew coal coast faves coal coast pops the quiz

There is a QUIZ on page 48 and here are the answers: 1. D. H. Laurence; 2. 92; 3. France; 4. 1859; 5. Mona Lisa; 6. Murder; 7. Na; 8. 1999; 9. Wolves; 10. Jimmy Kimmel; 11. Timothy Dalton; 12. David Warner; 13. Carbon Dioxide; 14. Nick Kay; 15. Wasabi; 16. San Jose; 17. Elisabeth Moss; 18. Five Islands; 19. True; 20. Homely Feeling

THE WAY WE WERE

In August 1898, the Mount Kembla Village Hotel was established for the local mining community. When the pub opened for business, John O'Halloran became the first publican. O'Halloran had made his money during the height of the Victorian gold rush and became a well-respected mine host in the village. Major brewing company Tooths & Co eventually purchased the hotel in 1911. Then a report in 1954 recommended demolishing the building to establish a new hotel for $70,000. But rather than tear down the iconic site, renovations were carried out. During the 1970s, Tooths & Co sold the hotel, and it was sold again during mid-80s for $368,000. Since then, the hotel has changed hands many times and is a popular watering hole, due to its aesthetic beauty and historical charm. The heritage-listed building is the oldest weatherboard hotel in the Illawarra.

haunted hotel BOURBON AND VODKA AREN’T THE ONLY SPIRITS YOU MAY FIND AT THE HISTORIC MOUNT KEMBLA VILLAGE HOTEL… Compiled by @lostwollongong Images Wollongong City Libraries and the Illawarra Historical Society Sources: NSW Office of Environment & Heritage; Illawarra Mercury

Full of character, the pub is the perfect spot for taking in the spectacular views of the surrounding escarpment. But it’s also rumoured to be haunted! Folklore suggests the building was used as a makeshift morgue for victims of the Mount Kembla mine disaster, which killed 96 men and boys in 1902. It is still one of the most tragic industrial accidents in Australia’s history, due to the huge loss of life. There’s lots of stories to back up the spooky claim, too. Former owner Paul Mack says he was witness to unexplained noises coming from the cellar. “One night I was turning the beer cooling system off, and someone spoke to me,” he said. “It was just mumbling, but no-one was there. Another night as my wife and I were leaving, we both heard ‘bye-bye, bye-bye’. We bolted!” One of the victims of the mine explosion, Mickey Brennan, was the only body to be never recovered. Legend proclaims that Mickey’s ghost haunted the mine, up until its closure in 1970. And after the mine’s closure, several members of the Mount Kembla Village Hotel report having seen or heard the ghost of Mickey Brennan roaming the cellar. ¡

STORE AND COFFEE STOP 1/269 Lawrence Hargrave Drive, Thirroul, NSW Ph (02) 4268 2050 www.finbox.com.au

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SPOTLIGHT ON

yours & owls Images Aaron Hughes & Cal Harmer Illustrations Kraken Kreative

It’s more than fair to say the Yours & Owls team, made up of local guys Ben Tillman, 31, Adam Smith, 31, and Balunn Jones, 30, have had a huge hand in putting Wollongong firmly on the music map! Since the festival began in 2014, the calibre of acts to have graced our shores has been impressive. Despite the enormous success of the festival and the offshoot music label, Farmer & the Owl – who represent one of the biggest Aussie bands of the moment, Hockey Dad – the boys remain humble. “If you’d have told me when I was 15 that I’d be putting on a festival with At the Drive In headlining, or co-owned a label representing a band that sold out The Metro twice, I would have said you were crazy,” Ben admits. “But you don’t think about big-picture stuff like that when you’re in the day-to-day. You just get it done.”

Having known each other since they were kids, Ben, Baluun and Adam have grown up together, and together they have grown the Yours & Owls brand to be the monster music force it is today – from coffee shop to small bar to the biggest festival in Wollongong! In 2017, close to 14,000 revellers partied the long weekend away thanks to the boys, and this year alone, they’ve brought big-names like The Lemonheads, Jimmy Barnes and John Butler Trio to the Illawarra. But despite

the growth, the boutique event hasn’t lost its core – Yours & Owls is a family. In a time when we’ve seen the collapse of huge music events all over Oz, this homegrown festival launched by a bunch of mates has hit the right note. “Our whole thing has always been trying to put on shows we would have wanted to see when we were growing up here,” Ben says. We caught up with the music man to talk the rise and rise of Yours & Owls, and the infamous Sandon Point barn parties where it all kicked off…

SPOTLIGHT ON

you have to wear a bunch of “ different hats to make it work, but the day-to-day is not simple and structured – it’s very reactive.”

get our bond back. The parties were pretty big. At one of the last ones, we had about 600-700 people at our house. It was crazy! When did the transition begin from parties to music festivals? The parties started to get out of hand and the police turned up a lot. They told us if we wanted to have the parties we’d have to register them, so I was like, “Sweet, we will register them”, which was the dumbest thing we ever did, because we were just giving police the heads up! It got to the point where there’d be hundreds of people out the front, and our friends were being arrested. The wrap up from that was we got heaps of fines. Our solution was to throw another party to pay it off. Where did you throw the next series of parties? We held them at Castro’s, and called the parties Liberteen Ranch. We did about five of them, paid off the fines and have a lot of good memories from those times. Then out of the blue I was offered a band called Ratatat. I’d never booked a legitimately big band before. I remember the agent saying it would cost 15 for them to play – and I didn’t know if that meant $1500 or $15,000, but either way I didn’t care! The party was at Waves, Towradgi, and Ratatat played alongside Tame Impala and The Vines. Then I starting booking bands for a venue in the Gong, but it was dodgy.

Tell us about these barn parties? I moved out of home at 18 and lived in a waterfront barn-style house in Sandon Point with friends, and Adam and Bal were always there. Everyone lived at our house. We had one of the weirdest guys living there, who’s now one of my best friends – he’d sit at home shooting potatoes into the roof with an air gun! Rumours got around they were called demolition parties – people would literally walk around and punch holes in the walls… We didn’t

From there you opened the Yours & Owls Cafe in Crown Street? Adam and Bal came home from travelling around South America and had the idea to open a coffee shop. I was burnt out from doing music, so I said, “Sweet, let’s do it”. We were 22 and had no idea how hard it would be. Then we got our liquor license, and started booking gigs, and that’s what changed it all. We didn’t make a lot of money; we were all living off $200 a week… There were a lot of free beers handed out! Then I had a car accident and was in hospital for a while. You sold the coffee shop and it became Rad Bar – what came next? I started hanging out with Jeb from record store Music Farmers, and we decided to host this dodgy laneway show with the band Jeb had been offered, King Gizzard and the Lizard Wizard. After that gig, Jeb and I threw a festival at Wollongong Uni called

SPOTLIGHT ON Farmer & the Owl… and lost heaps of money because we had no idea what we were doing. But Adam saw the potential of having a festival in Wollongong, so the following year, Adam, Bal and I held the first Yours & Owls at Stuart Park, and it worked. We did everything ourselves with the help of friends. It was a shambles… ridiculous really. But we scraped through. How did you book bands for that first Yours & Owls? It was surprisingly easy. Most of the bands we booked we had previous relationships with. It’s not like bands didn’t want to play in Wollongong, they just didn’t trust that it could happen down here. We started doing it, and it’s grown. Bands now know they can book legitimate shows in Wollongong, and it’s becoming more and more professional. Do you have a better hold on the running of the festival today? We do, but we just get different problems. It definitely feels and looks more professional, and booking any act doesn’t feel impossible anymore. At the Drive In was a huge band for me growing up. I did get a little starstruck by them. High school me would have been pretty stoked about booking them! Do you, Baluun and Adam have specific roles? It’s collaborative, but we all focus on different things. I do the bookings and get information to the public, Bal builds the site and Adam is responsible for managing the partnerships and production. It works well. In the music industry, you have to wear a bunch of different hats to make it work, but the day-to-day is not simple and structured – it’s very reactive. How did record label Farmer & the Owl come about? The label started after the two-failed Farmer & the Owl festivals that Jeb and I hosted – the festival was all about showcasing local talent, and also cool, unique music we were big fans of that wasn’t being played on the radio.There are so many good Gong bands but no pathways for them to promote themselves. We wanted to help musicians branch out of Wollongong. Who was your first signing on the Farmer & the Owl label? Hockey Dad was the first band we signed to the label. It just worked! Do local bands approach you to get on the label? They do, and it’s a shame because I’d love to be able to work with more awesome local

bands, but it’s takes a lot of time, and we want to dedicate enough time to acts to give them a chance to work. There aren’t a lot of record labels down here because there is no financial incentive. Hockey Dad is the most played song on Triple J this year and we haven’t taken a cent! That’s just where the music industry is at. Farmer & the Owl was never about making money – we just thought, ‘This sux that these bands are never going to get heard.’ We wanted to provide a platform. Who is hot at the moment in Wollongong? We’re working with Tropical Strength, Shining Bird and TEES. It’s also good to see a lot of young girl bands coming up in Wollongong, which there’s never been a lot of. How important is community involvement to you? We wouldn’t be where we are today without the support of our friends and community, so we give back where we can. Our whole approach is to be able to nurture the talent that is already here. It’s key to us to support what’s in our own backyard – it’s always going to be stronger, more organic. That’s why last year we set up a local area in the festival, to encourage party crews and creative collectives to collaborate. What’s next for Yours & Owls? Keep throwing shit at the wall and see what sticks! Nah, I feel like we’re in a stream and heading in a direction with a lot of momentum, and obviously stuff pops up along the way. All we can do is navigate which turns we’ll take. It’s not going to divert too much from the path we’re on… hopefully, just get bigger and better! ¡

LOCAL FOOD

wollongong’s finest CAVEAU CONTINUES TO LEAD THE WAY Images Stefan Posthuma Caveau 122-124 Keira St, Wollongong. Open Tuesday to Saturday, www.caveau.com.au

A fine dining institution in the Illawarra since the doors first opened in 2005, Caveau has received a Good Food Guide Chef’s Hat for every one of its 13 years. In December 2016, Tom Chiumento, 28, who started his career in Wollongong before joining Caveau in 2014, and Simon Evans, 30, who had worked as a chef there since moving from Wales five years earlier, bought the Keira Street local and gave it a new heartbeat.

Having worked side-by-side at the stove for years, Tom and Simon were confident they could maintain Caveau’s legacy, bring a new energy to the well-respected eatery… and have a good time while making it happen. “We knew we could open something without tearing each other’s heads off,” Simon laughs. “We have separate strengths and weaknesses,” Tom adds. “We don’t really overlap, and everything gets done.” Not only does it get done, but it gets done exceptionally well. Simon and Tom have a created a space that’s elegant yet unpretentious. While you’re snacking on bread baked from house-milled flour and sipping a Semillon from Coolongatta Estate in the Shoalhaven, the bluesy sounds of The Black Keys, Ray Charles and The Alabama Shakes seep through the speakers. The restaurant is welcoming and warm, and most nights you’re likely to see Tom or Simon bringing dishes straight to the table to explain how each ingredient has been thoughtfully used. As it should be, the food is the brightest light, but it is buoyed by the professional yet relaxed service, the impressive wine list and the creative and passionate chefs at the helm.

Their seven-course tasting seasonal menu really showcases what the chefs can do, and three days a week, they also offer a five-course choice menu (at only $85 – a steal!), where you’ll experience dishes like magpie goose ham, kangaroo cooked over coals, and Iced Vovo served with Killalea Farm strawberries. The boys’ ethos is local, homegrown and sustainable – food that is presented as edible art, consciously sourced and cooked with intention. A meal at Caveau is one you won’t quickly forget. It’s fine dining without the faff, fine dining that doesn’t take itself too seriously… fine dining at its best. We sat down with Simon and Tom to talk local produce, native ingredients and the Wollongong food scene… How did buying Caveau come about? Tom: Funny day that one. We’d been talking about doing something together for a while. Not necessarily a restaurant, but a pop-up. Then we approached Nicola [former owner] about doing our own dinner and she said, “Yeah for sure, but actually, while I’ve got you, do you guys want to buy Caveau?” So, I called Simon… Simon: No, you texted me cryptically saying, Come into work, I’ve got something to tell you. And I thought ‘What are you on about?’ Obviously, we jumped at it – we were ready to take that next step. It was quite rushed, that was September and we were

LOCAL FOOD

“weonlywantuse tolocalnot

ingredients but take inspiration from the local area” supposed to take over in December. And organise the millions other things to take over a restaurant. It was a full-on time. T: It was crazy. So what changes did you make straight up? S: We had our own ideas, but we were weary of how much could we do straightaway without losing the existing clientele, because if you’re buying an existing restaurant, you’re buying that reputation. T: We had a timeline of where Caveau was and where we wanted it to be. And we thought that would happen in 18 months, but it ended up happening in about six.You can’t fake who you are. S: The food changed straightaway to our style, and that’s evolved more over time. We also changed the structure of the menu, the way we do service… even the music. In the first few months, some people didn’t like the music, saying it didn’t suit the style of the restaurant. T: There’s a stigma behind fine dining – what it’s supposed to be – but that’s not necessarily what it is anymore. No-one really wants to go out and have their chair pulled out for them. S: For us, it’s about picking the best of fine dining, but getting rid of any sort of pomp.

Your wine list has also evolved and it’s impressive! S: It’s a juggle! We use up to 20 different suppliers and buy quite a few direct from wineries. We wanted to go more local with the food and that translated to the wine list also. At the last count, out of the 100 wines, 33 of them are from NSW. That’s where we want it. They’re all mainly organic, bio-dynamic practices, lowintervention winemaking, small wineries, some cult classics – we’re really happy with the offering now. You’re very focussed on locally sourced ingredients, and you also grow your own produce? T: That’s right, Harry grows our produce for us at Dapto Community Farm, and we have a few Styrofoam boxes growing veggies and herbs in the kitchen as well. S: We plan out with Harry what we want to grow with him for the next menu to the specs, size and shape… it’s great to have that control. Is that the process of setting up the menu? T: We plan the whole year of seasonal plant food with Harry. So we go, "January to March, what’s in season?" And then Harry will plant those ingredients so they’re ready for us in time. And any excess goes to the Flame-tree Co-op or we pickle it… there’s never any waste. S: Harry is always six steps ahead of us. We often go on what he’s suggesting to plant – and say, "Well, that sounds interesting", and then come up with something later. Does that seasonality translate to the rest of your menu too? S: In spring, we’ll always have lamb on the menu, because it’s at its best. Things like beef don’t really have seasonality to it, so you can use it all the time. But then there are native ingredients like magpie goose, which we’d probably spend six months trying to get hold of. How do you get hold of ingredients like that? T: There’s a company called Something Wild, who has a license to catch magpie geese, and they’re predominately owned by Indigenous people. They’re our non-local ingredients supplier. All the staples – beef, lamb, duck, eggs, dairy, we get locally. S: If a supplier is doing something more sustainably in Victoria, then we’ll explore that. Local doesn’t always mean better, but we do our best to source the best from the local area.

LOCAL FOOD the knowledge you have to work it out. But there are some unique ingredients. As soon as we heard about the Illawarra plum, we thought what a perfect fruit for a restaurant in Wollongong. T: And then we ate one… and it was horrible! It’s so bitter. The disappointment was huge – we’d thought, ‘What could be better? It’s a native, it’s named after our region’. But you just have to think outside the box. It’s not a bad ingredient, we just had to find its worth. S: It ended up being quite versatile when we worked it out – we’ve used it in desserts, main courses, we glaze the duck it in now. It’s all experimentation. T: We did a kangaroo jerky with pickled Illawarra plum. One of the great things about being a chef in Australia is we don’t have a national cuisine, which is awesome because there are no boundaries. The Illawarra food scene has changed a lot over the last few years… S: We’re definitely being taken more seriously as a food destination. But it can only get better, and it takes a population to expand to be able to have more restaurants and more diversity of restaurants. There’s some legit good restaurants here now, great casual dining, great coffee everywhere you go. I think people would now come to Wollongong and not want for anything.

It’s so important to cook with these native ingredients, because not many people in Australia have tried them. Why did you choose to use them? T: We want to be the restaurant you come to if you want to experience the food of Wollongong. We want to not only use local ingredients but take inspiration from the local area. Going down that path, the Indigenous culture in Wollongong is very prevalent so using Indigenous ingredients makes sense. Wollongong is such an environmentally diverse place. We’re five minutes from the beach and the escarpment – that kind of change is pretty rare, so our scope of ingredients is quite large. How do you learn how to cook with native ingredients? S: You certainly don’t get taught in Wales! You’ve got to just look at things and use

What’s next for Caveau? T: We want to take things to next level in terms of local produce. Driving our suppliers to do more, and as much as they push us to be better, pushing them to be better too. S: We’re always thinking about how we can refine what we’re doing. We also realise for us to get better, Wollongong has to progress as well, so we’re focussed on trying to show people Wollongong as much as we’re trying to showcase Caveau. T: We’re super passionate about Wollongong. I’ve grown up here. I love the place. More people should appreciate the balance of life we have here. It’s refreshing to see chefs who are passionate about food, and also just having a good time… S: We both have the same passion and the same drive, but we don’t take it too seriously. We’re not here to be shouty chefs, we’re here to enjoy it. T: At the end of the day, it’s just cooking dinner. Of course, a lot of time and thought goes into it but we cook dinner for a living – it’s not open-heart surgery. It’s got to be fun. ¡

LOCAL PRODUCE

totally wild HOW TO FORAGE FOR WILD FOOD IN THE ILLAWARRA Words & images Stefan Posthuma

Originally a method of food collection for indigenous populations, foraging for wild food has found its way into culinary culture and is now embedded in the practices of many high-level chefs. Using wild food as not only an ingredient, but as a means of connecting their food to the landscape that surrounds them, Australian chefs have also begun an education in the traditions of indigenous cultures and are using wild food as a tool to develop a uniquely Australian cuisine.

The Illawarra – a loose translation of a Dharawal word meaning “high place by the sea” – has a landscape as diverse as it is beautiful. From the pine forests at the top of the escarpment, to the twisted vines that crawl their way through its mountainside. Across rolling coastal dunes and into the living and breathing rockpool and mangrove ecosystems, the Illawarra is an abundant world of wild food – you just have to scratch the surface. We’ve enlisted the help of three of Wollongong’s top chefs to tell us more. Tom Chiumento and Simon Evans from Caveau Restaurant and Andy Burns from Babyface Kitchen give us their tips on where to go, what to gather and how to use it.

For a deeper look at wild food in the region, listen to episode 5 of The Gong Show podcast. Get the podcast at www.quicksandfood.com/podcast

LOCAL PRODUCE PINE MUSHROOMS Also known as saffron milk caps, pine mushroom foraging is a feast for the senses – meaty and delicious, these beauties are a gem. “Autumn is pine mushroom season,” explains Simon, “where there are pine trees, there can be pine mushrooms – they live in symbiosis. When the temperature drops and you get some rain and humidity you’ll see them popping up.” “And they’re delicious,” adds Tom, “you could have them simply sautéed in some butter, or dehydrate them to preserve them, they’re pretty versatile.” When foraging mushrooms, be sure to have someone experienced to help you gather the right ones. There is a range of poisonous fungi, which live beneath the pines so safety and positive identification is paramount. BEACH GREENS A morning stroll to the beach will take you right past an abundance of dune dwelling wild food, you just have to know what to look for. “Warrigal greens are a beach staple,” says Andy. “There’s so much of it around – it’s a coastal spinach, a bit salty. Just sauté the leaves like you would regular spinach, it’s delicious,” he says. “Saltbush is another great one,” adds Tom, “there’s heaps around Fairy Meadow Beach, you can add small amounts of it to meat or fish and it will work as a natural seasoning.” Other beach greens of the Illawarra include things like samphire, sea blite and beach mustard – coastal succulents, all high in natural salinity. They make a great addition to any stir-fry, can be paired with a protein or used to season a soup or sauce.

SEAWEED The Illawarra coast is studded with rocky points, all undulating with rockpools and tidal shelves. Wading through these areas you can even make use of the array of seaweed species which grow where the water hits the rocks. “Seaweed is something that’s really important for us to start eating more of,” Simon says. “They’re very nutritious, they’re sustainable and completely abundant. You can eat all seaweeds, but like all wild foods you just have to learn how to work with them.” “We use a bit of sea lettuce in the restaurant,” adds Andy. “I head to the north facing rock platforms on low tide and grab it from the pools.” BUSH FRUITS & FLOWERS As you climb to the heights of the Illawarra escarpment, the subtropical rainforest is littered with an array of bush fruits and flowers. Harder to find than some of their beachdwelling counterparts, these ingredients may take some work in the kitchen to realise their full potential. Tom explains, “Bush tomato is a small, bitter tomato, with a slight natural sweetness – you have to learn which cooking techniques to apply to get the best out of them. You can find wild strawberries up on the mountain also. They’re sweet and delicious when they’re in season. We forage wild garlic flowers up there too.” URBAN FORAGING Wild foods may pop up where you least expect them. Median strips, shopping mall garden beds, or your own backyard might be a microcosm of edible food. “We forage lemon myrtle from Crown Street Mall – it’s fantastic for teas or giving a bright citrus element to your dishes,” says Simon. Andy adds, “I grab lillypilly from the carpark of my local grocer. It’s a beautiful purple berry; they’re quite sweet and acidic. You can make a jam from them, we pickle them and make vinegars in the restaurant, they’re a really cool ingredient and you see them everywhere.” “Nasturtiums are the darlings of finicky chefs at the moment,” explains Simon. “They grow everywhere. The leaves and flowers are both edible, quite peppery like rocket – you can add them to any salad.”

RECIPE

barramundi with pine

mushroom broth, beach vegetables, wild leaves & flowers SERVES 4

4 x 100g portions, barramundi 200g dried pine mushrooms, sliced 200g fresh pine mushrooms, diced 1 handful saltbush leaves 1 handful sea blite 5 lemon myrtle leaves 150g warrigal greens Mix of wild leaves and flowers – nasturtium, turkey rhubarb, oxalis, beach mustard, samphire, pig face flowers, nasturtium flowers, wild garlic flowers Vegetable oil Sea salt Note: To make this dish you’ll need an array of wild ingredients. You can forage all these ingredients yourself around the Illawarra. You can find info about how to forage wild food through quicksandfood.com, The Gong Show Podcast, or the Wild Food app. Alternatively, many of these ingredients are available through online retailers, such as bushfoodshop.com.au.

To make the broth – soak the dried mushrooms in 1L water for 5 minutes, then bring to a simmer. Meanwhile – Sauté the fresh mushrooms in a hot pan with a little oil until caramelised, then add to the broth. Add the saltbush, sea blite and 1 lemon myrtle leaf then simmer for 20 minutes. Season to taste then pass the broth through a fine sieve and set aside. This dish was created by Caveau’s Simon Evans, using ingredients foraged from the Illawarra landscape.

To cook the barramundi – pat dry the skin with kitchen towel to remove any excess moisture. Place in a warm sauté pan with a little oil, and bring up to a high heat whilst applying light pressure to the fish to prevent it from curling up. Check the skin, and once crisp, turn the heat down, put 4 lemon myrtle leaves in the plan, and flip each piece of fish onto each leaf, flesh side down. This will stop the pan scorching the fish and will prevent it from drying out. Once the fish is cooked – remove from the pan to rest, add about 50ml of the broth into the same pan, add the warrigal greens and stir until just wilted, then remove. To serve – Stack the wilted warrigal greens in the middle of a bowl and place a portion of fish on top. Carefully pour the broth around the outside of the fish. Finish by floating the wild leaves and flowers in the broth then serve.

LOCAL ENVIRONMENT

let’s go plastic free PLASTIC FREE WOLLONGONG IS CALLING OUR COMMUNITY TO ACTION TO TRANSFORM THE ILLAWARRA INTO A SUSTAINABLE CITY AND PROTECT OUR SPECTACULAR COASTLINE Words & images Andy Gray @plasticfreewollongong

Plastic Free Wollongong is an initiative by the Boomerang Alliance to bring the entire community together to reduce single-use plastics and their impact on our environment, with the goal of transitioning the Illawarra towards a more sustainable future. Our goal is ambitious – a 70 per cent reduction of targeted single-use plastic items by 2020, but our message is simple… say NO to single-use plastic.

The impact of single-use plastic on the environment, particularly marine wildlife is devastating, with over one million seabirds and more than 100,000 marine mammals dying every year as a result of plastic ingestion and entanglement. Once plastic enters the environment it does not break down, it breaks up into microplastic which lasts forever. By 2050 it is predicted there will be more plastic than fish by weight in our oceans, with estimates that there is already over five trillion pieces of plastic

LOCAL ENVIRONMENT in our oceans. With plastic pollution now a global crisis, this important campaign is about taking action on a community level, by eliminating the flow of disposable single-use plastics that we as individuals have the power to control. TARGET ITEMS The targeted single-use items we wish to eliminate are disposable plastics that are designed to be used once and then discarded – plastic water bottles, plastic bags, polystyrene/plastic takeaway containers, plastic straws, plastic cutlery and coffee cups, represent the majority of litter found along our beaches. GET INVOLVED The biggest mistake anyone can make when thinking about the global crisis is that an individual cannot make a difference. Every individual has the ability to create change and we are seeing it happen right now in our community. More people are becoming aware of not only the issues surrounding single-use plastic,

but the need to translate that awareness into action. It’s inspiring to see so many individuals take responsibility for their consumption. OCEAN FRIENDLY Look out for Ocean Friendly businesses! There is a groundswell building around sustainable change and it’s exciting to see more and more businesses step up and take responsibility for their plastic footprint by becoming Surfrider Foundation ‘Ocean Friendly’ certified. Any business who is Ocean Friendly means they have eliminated all six single-use plastic target items in favour of reusable or non-plastic alternatives: ✖ No styrofoam ✖ No plastic bags ✖ No single-use plastic straws ✖ No water sold in plastic bottles ✖ Proper recycling practices are followed ✖ Reusable tableware used when dining in and non-plastic utensils for takeaway food

What can you do to help?

AS AN INDIVIDUAL: 1. Refuse to use single-use plastic items 2. Use reusable items, such as a water bottle, bag and coffee cup 3. Support businesses who have become plastic free and help change the culture in the Illawarra so that eliminating single-use plastic is the norm 4. Get involved in local beach clean-ups and inspire your mates to join the PFW movement

AS A BUSINESS: 1. Refuse to supply single-use plastic items 2. Use reusable or non-plastic alternatives (cardboard, wood, paper) 3. Become Ocean Friendly Certified – visit www.surfriderfoundation.org.au

Visit www.plasticfreewollongong.org and follow @plasticfreewollongong on Instagram for information

LOCAL FOOD

1 2

MOORE STREET GENERAL, AUSTINMER

If you can find a seat in this bustling little joint, you’re in luck! With its earthy ceramics, native flower displays and laid-back vibes, it’s the perfect place to enjoy a good brew and a cheeky chat with the team. Community and sustainability are top priorities for this young crew of coffee-loving locals. CC loves: House-baked muffins

EARTH WALKER & CO, COLEDALE

This local favourite has been making the headlines for some time now, but it’s not just the vibrant food that has people talking. Earth Walker & Co was the first cafe in Australia to be certified Ocean Friendly – and for good reason.You’ll spy stainless steel straws in smoothies, ethically-sourced gifts in the general store and local produce on every plate. CC loves: Sweet potato burger

FLAT WHITE WITH ONE, RUSSELL VALE

cafes that care FIVE OCEAN-FRIENDLY EATERIES ON THE COAL COAST Words Courtenay Turner Image Stefan Posthuma

Surfrider Foundation is taking the guesswork out of brunch with their new Ocean Friendly cafe certification. This free certification is making it easier for locals and visitors to choose cafes and eateries that are mindful of their impact on our beautiful coastline – think reusable straws, glass water bottles and discounts when you BYO cup! Given that Aussies throw away a whopping 50,000 disposable coffee cups every half an hour, and use more than 10 million plastic bags every single day, it’s encouraging to see our local cafes going above and beyond for the environment. Pay a visit to any one of these Ocean Friendly eateries and you’ll be well on your way to becoming a more conscious consumer. And keep your eyes peeled – there are more and more cafes being certified every day!

Forgot your reusable cup? No stress, the crew at Flat White With One will happily let you borrow one! Visit on a Friday and you’ll probably see the team slinging Sea Shepherd shirts and sharing facts about waste reduction to celebrate what they have dubbed “Ocean Awareness Day”. And when you BYO cup, the discount you receive will be donated to Sea Shepherd! CC loves: Vegan bowl

UOW UNIBAR, WOLLONGONG

We can’t let our local cafes take all the credit, especially when UOW’s UniBar is maxing every opportunity to reduce their impact on the environment. Compostable alternatives, soft plastic recycling, paper straws and reusable cups are just some of the many initiatives that the UniBar has successfully implemented. The future is bright! CC loves: Hot chip roll with gravy

BREAD, ESPRESSO &, THIRROUL

While the centre of Thirroul remains a buzzing hive of activity, Bread, Espresso & attracts its very loyal crowd to the northern end of town. Just like Flat White With One in Russell Vale, Bread, Espresso & uses a milk dispenser, which has allowed them to ditch plastic milk bottles for good. It may be small, but this well-loved cafe is doing big things for the environment. CC loves: Avocado, pesto, feta & lemon toast Be sure to check out Moominn, South Sailor, Uluwatu Blue and Honest Don’s for more amazing Ocean-Friendly eats. And don’t forget, with a little encouragement from you, your local cafe can become certified too!

Illawarra Early Parenting Centre Now Open Introducing a new local child and family health service designed to help parents overcome the physical, emotional and social challenges that a new baby can bring. Through personalised care and education, the Illawarra Early Parenting Centre helps families establish effective sleep, settling and feeding routines to improve family health and wellbeing.

Visit figtreeprivate.com.au

For more information call 02 4255 5000 1 Suttor Place Figtree NSW 2525

LOCAL FOOD

the cake queen IT’S HOMEBAKED’S CRYSTAL MORRISON SHARES HER SWEET STORY… AND ONE OF HER SOUGHT-AFTER RECIPES! Vanilla bean, red velvet, chocolate treats, topped with lashings of perfectly piped buttercream in fun flavours like peanut butter and jelly, Twix, and lemon meringue – these were just some of the cake creations that Crystal Morrison, founder of It’s Homebaked, sprinkled up and down the Coal Coast over the past year. Creations that gained a cultlike status among the Illawarra. So much so, that when the self-taught baker from Fairy Meadow announced she was giving up the baking biz as a full-time gig, there was an outpouring of love from the community.

Although Crystal isn’t in the kitchen every day anymore, she’s still selling ‘cheeky six-packs’ through her Instagram page (look out for them – they go fast!), and considering different ways to continue It’s Homebaked, so as she says, “Stay tuned!” When did your love of baking begin? My earliest memories of baking were with my Nanny. Every Christmas, we’d make sugar cookies, shortbread and fudge. I absolutely loved having that time with her and baking all her traditional classics. I can still remember her teaching me that it was very important to always get your measurements correct. She showed me to level off my spoons and cups with a knife. It’s a baking lesson that stuck, and I have learnt it to be very true.

LOCAL FOOD You first started selling your cupcakes at Balgownie Hotel? I was working as a manager at Balgownie Hotel, and every year the Leukaemia Foundation ran a charity event through pubs called The U.G.L.Y Bartender. I wanted to do something a little different to get the patrons to donate, so I decided to bake cupcakes. A couple of years prior, when I’d just moved to Australia and was waiting for my defacto visa to be granted, I couldn’t work, so I started baking again and realised how much I enjoyed it. When my boss at The Bally told me that the pub would pay for my ingredients and that all the money I raised would go towards the charity, I baked. The response was more than I could have imagined and really, the rest is history. Your business took off… when did you choose to dedicate your career to baking? After my start at Bally Pub, I was approached by Sassy Catering and asked if I could be one of their cake vendors. I’ll never forget my first wedding. I got back from the Southern Highlands, looked at my hubby and said, “I just delivered cakes for a WEDDING!” I burst out laughing. It was such a crazy thought that people actually wanted one of my cakes for their big day. For years, I did this casually, but it was when I found ‘my style’ that It’s Homebaked became something. I stopped saying yes to every request and only took on cakes that I’d be proud to make. I started having fun with flavours and piping styles, and that’s when my cakes started getting noticed. I was approached by Bread, Espresso & in Thirroul after they saw an Instagram post. I dropped them off some cakes and they were keen to stock my little treats. Another milestone for this baker! The thought that my sweets would be on display in a cafe was so amazing! I went on to supply many beautiful cafes on our coast. It was just over a year ago that I’d decided to try this cake gig full-time. I was working a 9-5 job, and

fast five favourites

with the orders I was getting for It’s Homebaked, I was practically working two full-time jobs. Something had to give. I knew this was my time to see if my cake business was my future. The decision then to stop taking orders must have been tough… I want to say it was, but the reality is, it was a relief. I have always considered myself a hard worker, but this past year was a kind of hard I never anticipated. I love baking, but I was not in love with running a business. I take a lot of pride in my work and this is something that made me feel like I was constantly trying to keep up. When you work for yourself, there is always something you could/should be doing. I was missing so much time with my husband, family and friends, that I decided I needed to make some changes. Another big reason for my decision, and one I’d never considered when I made the move in the first place – I was so lonely. I love talking to people, and while I was baking full-time, some days I was spending 12-18 hours in a kitchen alone. It was an easy decision with many tears. Was the reaction from the community overwhelming? The community reaction was completely overwhelming. While my decision was easy, the public response certainly made me think twice. The messages I received from people locally and around the world was so humbling and made me very grateful for everything I’d accomplished. This chick definitely went out on a high. You’ve said you won’t be able to give up baking completely – what does the future hold? Right now, I’m trying to get my body back into good shape. This past year had a massive effect on me and my wrists, to the point that they were going completely numb at night. I don’t plan to give up baking all together, as I really do love it. I may look to enjoy baking in a different way and have considered starting a blog. ¡

Favourite beach in the Illawarra… Fairy Meadow beach where I can take my pups. Favourite place to grab a coffee… At the risk of offending, I have to say from my Canadian brother from another mother, Frank, from The Happy Barista. Favourite restaurant… Babyface Kitchen. Favourite thing to do around town… Going out for a punt with my ladies at Towradgi Beach Hotel. Favourite cupcake flavour you baked… Without question, chocolate peanut butter.

RECIPE MAKES APPROX 20 CUPCAKES

IT’S HOMEBAKED

cupcakes red velvet

370g flour 20g cocoa 1 tsp salt 310g canola oil 335g sugar 2 eggs 1 tsp vanilla 2 tbs red food colouring 1 cup buttermilk 1½ tsp baking soda 2 tsp vinegar Preheat oven to 150C. Add flour, cocoa and salt to a bowl. Sift 3 times and put aside. In your mixer bowl, add oil and sugar and whisk on medium speed for around 2 minutes. Add 1 egg at a time to your oil/sugar mix, mixing well after each addition. Add the vanilla and red food colouring, mix well. Add flour mix and buttermilk to mixing bowl, alternating between the two. Beginning and ending with the flour mix. Scrape bowl down as needed. After everything is well incorporated, mix together baking soda and vinegar and add to cake batter while whisk is going at medium speed. Give it approximately 10-15 seconds. Scrape bowl down. Fill your cupcake cases ¾ the way OR use a ¼ cup and bake in your preheated oven for 20 minutes. Turn tray in oven and bake for another 5 minutes. After 25 minutes check cakes with a skewer, if skewer comes out clean, take out of oven. If not ready, check every couple of minutes until skewer is clean. Oven times will vary. Take warm cupcakes out of the pan and let cool completely on a wire rack. Cream cheese frosting

250g cream cheese (room temp) 250g butter (room temp) 2½-3 cups powdered sugar (sifted) Beat together cream cheese and butter for approximately 5 minutes or until light and fluffy. Slowly add sifted sugar ½ cup at a time. After each powdered sugar addition, wait until it is well incorporated before adding more. If you add to quickly your frosting will become very runny. After you have added 2½ cups, have a taste and go from there. I like mine where you can really taste the cream cheese, but if you like it sweeter, add a little more sugar. Now just pipe and eat!

REVIEW

açaí of relief TESS MCINTOSH TASTE-TESTED THE HIPPEST MENU ITEM AROUND TOWN POD Emporium & Espresso – Gwynneville I popped my açaí bowl cherry here. And unlike other cherry-popping scenarios, it exceeded all expectations. Alas, I did fumble, drop my spoon and spill a bit but that was just first-timer excitement… typical. So no, not a smooth sailing magical event but still blown away. One will work on the expectation management next time. Standards are set at an all-time high. 10/10 Yarnsy's Cafe – Tarrawanna This one should be the signature dish for Floriade. We could start a movement. Think T-shirts, caps… I’ve already thought up a hashtag #yarneysacaisforfloriade2018. Look, I hear you, geography may not be on our side. Damn it. Maybe we can ALL get behind an emoji that looks just like this bowl of love? Something! They deserve something, because I think this chef may also be a florist. Anyway, the combo works. 9/10 Lettuce B Frank – Wollongong Does everyone pronounce this correctly? Açaí (ahsiiiigh-ee). Not me, I always balls it up… same as quinoa and brewery, which are all words I never learnt in Year 3, thanks Mr Spillane. Nah, I could never blame my teacher that rocked the knee-high sock look back in the '80s. However you pronounce it, this place always perfects the dish. Hello lover! 9/10

what's on calendar email us at info@coalcoastmagazine.com for any future events

tuesday

wednesday

thursday

Family History Help City Library Shellharbour•Babies Love Books Every Monday 10am to 10.30am Oak Flats Library•Storytime Every Monday 11am – 11.30am Oak Flats Library

Babies Love Books Every Tuesday 10am to 10.30am Albion Park Library•Storytime Every Tuesday 11am – 11.30am Albion Park Library

Babies Love Books Every Wednesday 10am to 10.30am Warilla Library•Storytime Every Wednesday 11am – 11.30am Warilla Library•Mini Makers 2pm – 3pm (Kids 3-5 years) Wednesdays Warilla Library

Eat Street Markets every Thursday 5pm-9pm•Babies Love Books Every Thursday 10am to 10.30am City Library•Storytime Every Thursday 11am – 11.30am City Library Shellharbour

QUEEN'S BIRTHDAY

Two Tacos and a Top Hat Warren Keelan (photographer) talk, The Little Prince

june

monday

The Whitlams: 25th Anniversary Tour Anita's Theatre

Corporate Members Race Day Kembla Grange Racecourse

Magnified: A science art exhibition TAEM Gallery Bld 25 UOW (runs until the 20th)

Two Tacos and a Top Hat Jenny Briscoe-Hough (cultural activist) talk at The Little Prince•School Holiday Train Rides Illawarra Light Railway Museum

School Holiday Train Rides at Illawarra Light Railway Museum

Merringong Creativity Camp, theatre & performance workshops for kids aged 5 – 13, Merringong Theatre (runs until the 20th) •Family History Help City Library Shellharbour

How to Create a Water Feature free workshop presented by Bunnings at Shellharbour City Library•School Holiday Train Rides Illawarra Light Railway Museum

The Chats at Rad Bar•School Holiday Train Rides Illawarra Light Railway Museum

Family History Help City Library Shellharbour

july

Family History Help City Library Shellharbour

BACK TO SCHOOL

august

The Kiama Bodyboard Slam Surf Beach (runs until the 9th August) Family History Help City Library Shellharbour

13 Bob Dylan WIN Entertainment Centre•Family History Help City Library Shellharbour

24 31 7 14 21 28

The Events play Merringong Theatre

1 8 15 Madame Butterfly Merringong Theatre

Truffle dinner Caveau

2 The Preatures & Ali Barter UniBar

16 23 30

friday Kids' Disco Wollongong Hellenic Club•Storytime Stocklands Shellharbour Fridays 10.30am Out the front of Target

747 Wing Walk Historical Aircraft Restoration Society, Illawarra Regional Airport (runs until the10th)•Baker Boy UniBar•The AC/DC Story Illawarra Performing Arts Centre•Itsy Bitsy Builders 11am – 11.30am Fridays City Library Shellharbour

saturday

2 9

s d n e k ee w

Warrawong markets

Wollongong Wolves Vs Sydney FC WIN Stadium•Guy Sebastian Merringong Theatre•Warrawong markets•Babies Love Books Every Saturday 10am to 10.30am City Library Shellharbour•Storytime Every Saturday 11am – 11.30am City Library Shellharbour

NSW Wine Series night Caveau: Southern NSW – Canberra, Tumbarumba, Hilltops & Gundagai•Greenplan Nursery Open Wollongong Botanic Garden

Ted Mulry Gang The Heritage Hotel •Watch the World Cup at The Frat •Warrawong markets

Kasey Chambers Anita's Theatre •The Presets Waves, Towradgi Beach Hotel •KidzWish Day

Kids Crossing Illawarra Light Railway Museum •Steel City Strings Wollongong Art Gallery•Warrawong markets

Melbourne International Comedy Festival Roadshow Wollongong Town Hall (& 30th) Spit Syndicate UniBar•100% Kylie Wollongong Town Hall •Kids Disco Dapto Leagues Club National Inflatable Rescue Boat (IRB) Championships Thirroul Beach (runs until the 15th)•Swan Lake on Ice WIN Entertainment Centre

Baby Animals Waves, Towradgi Beach Hotel•Warrawong markets

SCHOOL HOLIDAYS BEGIN•Beachside Ice Skating Novotel Wollongong (runs until the 22nd) •Warrawong markets•Tastes of the Gong

Warrawong markets•School Holiday Train Rides Illawarra Light Railway Museum

The 78-Storey Treehouse, kids' stage show Merringong Theatre•Greenplan Nursery Open Wollongong Botanic Garden

Jamberoo Music Festival•Warrawong markets•School Holiday Train Rides Illawarra Light Railway Museum

Truffle dinner Caveau

The Siren Project - Development Showing, Merringong Theatre•Kids Adventure The Illawarra Light Railway Museum•Warrawong markets•School Holiday Train Rides Illawarra Light Railway Museum

Xavier Rudd UniBar •Peter Pan stage show Illawarra Performing Arts Centre

10 Greenplan Nursery Open Wollongong Botanic Garden Arj Barker Illawarra Performing Arts Centre

Warrawong markets Guided Sunrise Walk Illawarra Fly •Warrawong markets

18 25

sunday

The Farms Market Killalea State Park •Foragers Markets Bulli •Dapto markets

10 17

The Brian Jones Town Massacre UniBar •Railway Adventures Illawarra Light Railway Museum•Foragers Markets Bulli•Dapto markets

Foragers Markets Bulli •Dapto markets

Steel City Strings Burrawang School of Arts •Coledale markets Coledale Public School •Foragers Markets Bulli•Dapto markets Steel City Strings at Kiama Pavilion •The Farms Market Killalea State Park •Foragers Markets Bulli•Dapto markets

Xmas in July at The Illawarra Light Railway Museum•Foragers Markets Bulli •Dapto markets

Foragers Markets Bulli •Dapto markets

Marina Prior & David Hobson Anita's Theatre •Foragers Markets Bulli •Dapto markets

Coledale markets Coledale Public School •Foragers Markets Bulli•Dapto markets St George Dragons Vs Warriors WIN Stadium•The Farms Market Killalea State Park•Foragers Markets Bulli•Dapto markets

Foragers Markets Bulli•Dapto markets

Warrawong markets

Foragers Markets Bulli•Dapto markets

Warrawong markets

Coledale markets Coledale Public School •Foragers Markets Bulli•Dapto markets

WHAT'S ON

on tour COMEDIAN SUZI RUFFELL IS HEADED TO THE GONG THIS JUNE AS PART OF THE MELBOURNE INTERNATIONAL COMEDY FESTIVAL ROADSHOW Words Kate O'Mealley www.omword.com.au Image Jiksaw

For nearly 20 years, the Melbourne International Comedy Festival Roadshow has toured regional centres across Australia and arrives in Wollongong this June. We caught up with British comedian Suzi Ruffell ahead of her show, to talk about touring Australia for the first time and finding the humour in having your heart broken.

It’s your first time touring in Australia, how are you feeling about it? I think it's going to be great. I feel so lucky that the Melbourne Comedy Festival came to see my show and they thought that I was good enough to fly me over to the other side of the world and take me on the road. It just feels like such an achievement and an honour to be chosen. I'm just thrilled. I am a little bit scared of some of the Australian outback. Mainly because if there's a spider, I'm going to lose my mind. But I'm told I'll be fine, so that's my famous last words. I'll put that on my tombstone: “She was told she'll be fine.”

Suzi Ruffell will perform as part of the Melbourne International Comedy Festival Roadhow 2018 at the Wollongong Town Hall on Friday 29 and Saturday 30 June

How do regional audiences differ from bigger cities? It changes from city to city in many respects, but when you rock up at smaller places where they might only get one comedy show a month, people really make an effort. I've often found that in regional places, those audiences have been fantastic because they come along thinking, 'That comedy night… we're going to buy tickets, we're going to get a babysitter, we're going to have a real night out. I want to enjoy this. Let's have some fun.' I'm hopeful and excited that it will be the same in Australia.

WHAT'S ON You’ve toured with Alan Carr and The Last Leg’s Josh Widdicombe – what have been some of your touring highlights? Alan was a highlight, mainly because I was a fan of his before I started stand-up. His first DVD, Tooth Fairy, is flawless. It's hilarious from start to finish. I used to live in a share house with friends and we would watch it regularly. He was one of the people that inspired me to get into comedy and then I ended up being his tour support in Oslo in Norway. It was such a privilege – and he was just as lovely as you would hope he'd be. It's always been an absolute pleasure to go on tour. I've had so much fun certainly with Alan, Josh Widdicombe and Romesh [Ranganathan]. What inspired your latest show Keeping It Classy? Last year I had a bad break-up. We all get one that's like, "Oh good, I might not carry on living" – it was that one. Trying to keep classy during a break-up was the main thing. How, when you have your heart broken, do you manage to remain to be a good person? How do you not become catty and mean and horrible in the break-up? I still don't know! I had a month last year where just everything seemed to go wrong – and how do you continue to be a good person

or keep your class, keep your cool, when it all goes wrong? The show is about how, on some occasions, I manage to do that, and some of them, less so. What else in your life gives you the most material? My family give me a fair bit. I get lots from my mum and dad, my background and being from a big loving, working class family that are all sorts of rough diamonds. I think they're all quite funny. I get a lot of my material out of my own ups and downs and I'm never afraid to talk about anything on stage. I talk about having anxiety or how I felt when my nan passed away. I'm willing to be really open on stage because confessional comedy is what I love. Not all comics like telling the audience everything, but I do, it's cheaper than therapy! I always try and find the funny in most things. Humour is something that can link us when tragedy strikes and you’re having a rough time. People are heartened to hear someone who's confident enough to get up on stage and talk to a room full of people and say, “last year I had my heart broken and I didn't cope very well”, because it's reassuring. It’s the human experience of saying, “yes, I’ve been there too” – that's what I love about comedy. ¡

HEALTH

stay well this winter NATURAL REMEDIES TO FIGHT OFF A COLD AND BOOST IMMUNITY Words Rita Balshaw

As the weather gets colder, our immunity can become compromised. It is important to ensure we have the necessary support to keep those winter blues at bay.

OLIVE LEAF EXTRACT

Good old olive leaf extract has a high antiviral and antioxidant content making it great for reducing cold symptoms, lowering fevers and boosting immunity in times of illness.

ORGANIC ONION, GINGER & GARLIC!

Vitamin C is amazing for healing, repair and immunity. A regular intake of vitamin C is always important but when you are sick it is crucial. Take 1000mg of the mighty C in supplement form and eat vitamin C-rich foods such as capsicum, zucchini, broccoli, oranges, grapefruits and pineapples.

Three words: antibiotic, antibacterial and antiviral. My favourite sickness fighters, onion, ginger and garlic are all equally superb at killing harmful bacteria and getting rid of a nasty cold or flu. Eating garlic and ginger raw is best, but, eating them cooked is OK too. Before bed, tape a little of each to the soles of your feet. The drawing and healing benefits of this old trick are amazing for overcoming many chronic health conditions.

LIQUID ZINC

ROSEHIPS

VITAMIN C

This amazing mineral keeps the immune system strong and healthy. It drastically reduces both the duration and severity of all cold symptoms. When you have enough built up in your system it’s impossible to even catch a cold.

ELDERFLOWER & ECHINACEA

Elderflowers have long been used to balance circulation and soothe inflammation of the nose, throat and eyes. Echinacea stimulates the production of white blood cells, making your body more capable of fighting

viruses, colds, coughs, and other respiratory illnesses. When you have a cold you can take these magical herbs in tea, powder, tincture or tablet form.

Purchase some good quality dried rosehips and raw honey, add two tablespoons of each to a small dish, cover the mixture with a little cold water then add some boiling water. Allow to sit for half a day, until the rosehips have softened and you can eat them. Rosehips are incredibly high in vitamin C and organic, unadulterated honey is Mother Nature’s antibiotic elixir.

ESSENTIAL OILS

To help cure a cold, add pure essential oils of rosemary, eucalyptus, cedarwood, thyme, peppermint, sage, lavender and chamomile to a bowl of steaming hot water, cover your

head with a towel and inhale the relieving vapours for at least five minutes. Essential oils can also be used in an oil burner or vaporiser, and placed in a room, to cleanse the atmosphere and prevent others from becoming ill.

ONIONS IN THE ROOM

Cut two onions into quarters and place them beside your bed and around the bedroom when you have a cold or flu. This is an ancient remedy that draws the virus away from the ill person where it is absorbed and destroyed by the onion. It's a strange practice but it really works.

PRE & PROBIOTICS

To build a solid foundation for your immunity, a good place to start is where good health begins – in your digestive tract! Nurture the gut ecosystem with a daily prebiotic and probiotic supplement.

CHICKEN SOUP FOR THE SOUL

Of all the remedies for fighting the flu, a hearty bowl of chicken soup has to be the best oldschool option. Chicken protein is a source of cysteine – an amino acid that will clear mucus. For a tasty dinner, I like to boil up heaps of seasonal veggies, add in chicken bone broth, miso paste and chunks of fresh turmeric!

Always consult a medical professional for ongoing issues. This is an extract from the Hippies in the City – A guide to natural urban living. www.hippiesinthecity.com

BULLI ANCIENT WISDOM FOR THE MODERN WORLD Intimate teacher trainings in the rainforest Yoga therapy Ayurveda Retreats and adventures in India and Bali

www.rayoflightyoga.com info@rayoflightyoga.com

LOCAL PEOPLE

flying high TULLIMBAR RESIDENTS CECIL AND STELLA RENFIELD ARE LIVING LIFE TO THE LIMIT! Image Tess McIntosh

They both served in WWII, they’ve hang-glided, they claim to be the oldest couple who have skydived day and night (a fact we have no reason to dispute!), and they’ve been married for 73 years! At 96 and 91 respectively, Cecil and Stella Renfield of Tullimbar have lived a happy and spirited life together.

happy. “I had to phone my sister to persuade my mother to agree to the marriage,” Stella laughs. They wed in England and were both back on duty 47 hours later. The couple met at a dance in May 1944, six weeks before D-Day in Southsea, England, where the allied forces were massing, before launching the combined assault on Nazi-occupied France. In what seems a fateful coincidence, the day Cecil and Stella first glanced in each other’s direction, Stella was a South African serving in the English forces, and Cecil an Englishman in the South African forces. Stella was born in South Africa, raised in Scotland, and served as a WREN (Women's Royal Naval Service). Cecil was born in England, but at the outbreak of war was living in South Africa. “My mum knew the war was coming so she sent me and my sister to live in South Africa with her brother,” Cecil says. “Eventually I wanted to get back to England. The only way to do so was to join the South African Navy.” They were engaged in December, 1944, but as Stella was only 17, she needed permission from her mother to marry. It was liaised through the police force, and when the officer knocked on Stella’s mum’s door… “She fainted,” Stella says. “She thought he’d come to tell her I’d been killed.” When Stella’s mum came to, and realised what the house call was actually for, she still wasn’t

As a wren, Stella worked in naval communications, about 12 metres underground, where they had huge switchboards. “I was in London during some of the raids,” she says. “We were bombed out of our quarters in Southsea Port. The Navy took over all the hotels on the seafront, and that’s where the wrens were then stationed.” The day peace was declared in 1945, is one the couple will never forget. “I’d been in the barracks that morning. I was in the mess deck when Eisenhower’s voice came on…” Cecil remembers. “It’s funny, we watched a series on YouTube the other night about that day. We couldn’t believe it. We were actually there!” When the war ended, Cecil was sent back to South Africa and eventually Stella joined him. That’s where they started their lives together – living in Johannesburg for nine years, “a big, dizzy city,” which Stella hated, before moving to Cape Town where they lived for 32 contented years. After one of their two daughters met an Australian while travelling, she came to the Illawarra to be with him, liked it here, then moved to Australia permanently. “I came out for my daughter’s wedding, then I came out for the first, and then second baby,”

LOCAL PEOPLE Stella says. “When Cecil retired, we decided to come out to stay. It’s been the best move we’ve ever made.” Cecil admits they miss South Africa, but acknowledges, “We’re very lucky to be here. We love it in Australia. It’s given us peace and tranquillity compared to what we might have experienced.” Since settling in Tullimbar, they have created a lovely day-to-day, surrounded and supported by family and a strong community. “We have wonderful neighbours – they’re so kind to us,” Stella says. “They include me in everything, and I feel quite honoured.” Not ones to simply let these golden years pass without excitement, though, for Stella’s 90th birthday in 2016, she made the decision to hang-glide at Bald Hill, Stanwell Park. “I had wanted to do it for quite a long time. Everyone said, ‘You’re mad, you’re nuts, at your age…’” Stella shared her wish with her granddaughter, who jumped on board, and said, “I’ll do it with you, Granny”. Cecil took a few days to think about whether he too wanted to soar off the cliff, before telling Stella: “If you’ll do it… I’ll do it.” “I still think we’re bloody fools,” Cecil jokes. That wasn’t the end of their extreme sporting career. For their 73rd wedding anniversary, they signed up to skydive, and kept it a secret from their family, their neighbours… everyone! They jumped at Stuart Park in Wollongong during the day, and had so much fun, that they organised to skydive again at night!

“That night dive to me was bliss,” Stella says, eyes sparkling. “The freefall, and then the parachute goes up, and it’s quiet… all you can see are all those beautiful lights. It’s unbelievable.” When their family did find out about the skydive, their daughter posted on Facebook: Mum and Dad, you are officially crazy! Rightfully, though, the couple’s children and grandchildren were also “very proud.” So, what’s next for the high-flying pair? Stella’s done white-water rafting and hot-air ballooning, and while they’re not against more adventures, Cecil says, “It was enough of a risk when I joined the Navy and got out.” On top of these daredevil achievements, impressively the pair is self-sufficient, and live without help in their beautiful home. “Despite our ancient status, we still do all our housework,” Cecil says. “And I still cook him rotten meals,” adds Stella. “They’re actually getting worse, I think.” Cecil and Stella have experienced an extraordinary life filled with love and family and loss and laughter. A full, vibrant life spent by one another’s side, but the secret to a long, successful marriage, according to Stella, is a simple as this, “In 73 years, you can’t agree every day – no-one can live together every minute in bliss. It’s recognising that, getting through the ups and downs… and after about 25 years, you just stop arguing.” “It’s been a life of happenings,” Cecil concludes, before bursting into a Frank Sinatra tune, “It’s a good life to be free, and explore the unknown.” ¡

COAL COAST KIDS

family fun HOW TO KEEP THE KIDS ENTERTAINED THIS WINTER Words Jenny Henderson Illustration Van McIntosh (age 3)

We rounded up four of our favourite family-friendly outings that remind us why the Coal Coast is a fantastic place to bring up kids… Glow Worm Tunnels, Helensburgh Early Start Discovery Space There’s play centres… then there’s the Early Start Discovery Space. Australia’s only dedicated children’s museum, and the first of its kind in the world based on a university campus, the Early Start Discovery Space is operated and supported by the University of Wollongong. And it’s amazing! Catering for babies and toddlers through to school-aged kids, there is oodles to do with plenty of indoor and outdoor spaces. Different activities run during the week and the school holidays see plenty of programs that range from puppets through to robotics and arts and crafts. A yearly membership is well worth the spend. Added bonus? The attached cafe makes a mean latte and the sweet potato fries with aioli are insanely good. Wollongong Harbour Wollongong Harbour is a pretty unique place – where else does the marina butt up against the beach in the Gong? While the harbour itself is swell, make a proper day of it by kicking off your adventures at über playground Stuart Park, with its flying foxes, slides, full-sized bike track and picnic spaces. Pack your bikes or go on foot and follow the path from Stuart Park past the lagoon and around to the beach. Grab a coffee or a bite to eat from Diggies Cafe (great kids’ menu), then keep following the cycle path around past the rockpools to Belmore Basin where there’s a playground and lighthouse to explore.

Wanna get up close and personal with a whole bunch of glow worms (and get a side of history to boot)? The Helensburgh Metropolitan Tunnels are a must-see. Dating back to 1888, the tunnel and accompanying platform were used up until 1915 for travel. You can check out the original platform, walk the tunnels, check out the glow worms and if you’re lucky (or unlucky, perhaps) have an experience of the supernatural kind. Yes, the tunnels are widely thought to be haunted by the ghost of miner Robert Hales who was hit by a train while walking in the tunnel in 1895. If you’re feeling brave, you can even return at night for a ghost tour with Wollongong City Ghost Tours. Spooky! Minnamurra River Plenty of people know about the Minnamurra Rainforest Centre but not as many have visited the Minnamurra River. This Instagram-worthy spot is an absolute paradise for families. The fresh water estuary is the perfect place for paddle boarding, swimming (if the weather is warm enough!), and just lazing around, while a short walk over the sand dunes brings you out at the saltwater Mystics Beach, part of the Killalea State Park National Surfing Reserve. There’s plenty of space for a picnic, public toilets on-site and even a playground. And in winter, it’s far less busy, but just as lovely. For more ideas, head to Parents Guide Illawarra, www.parents-guide.com.au

ADVENTURE AT HOME

go bush! 5 EPIC LOCAL BUSHWALKS YOU NEED TO TRY THIS WEEKEND Words & images Jenae Johnston @bushwalkthegong

Mt Mitchell

Cascades walk

The Illawarra hosts a beautiful array of unique and special bushwalks – and with such a variety, you can be sure to find the right track that suits your fitness level and experience. Here are five handpicked walks to inspire that outdoor adventurous spirit.

Maddens Plains to Mt Mitchell

An interesting trail for experienced walkers, which takes you to gorgeous outlooks. The walk is a little longer than most in the region and meanders through various types of bush with immense biodiversity. Along the way, there is sporadic signage which points out some fascinating trees and facts – so keep an eye out! Wow factor: Unforgettable views! Difficulty level/distance: Experienced – a six-hour return trail that’s steep in sections. Start point: Access the start from the service trail from the Old Princes Highway, Maddens Plains, just south of the golf course, continue north along the trail. How to enjoy the walk: Pack a gourmet picnic lunch and have the best seat in the Illawarra to enjoy the wonderful ocean views… (marriage proposal option?!)

Cascades walk. Macquarie Pass National Park

A popular beginners’ walk, which is especially good for those with young children or reduced fitness levels or mobility. A great walk any time of year, where you’ll enjoy plenty of wildlife such as the cheeky lyrebird, and only a short walk to one of Wollongong’s most gorgeous waterfall cascades. This track is part of a suite of spectacular waterfall walks in the Macquarie Pass National Park. Wow factor: Gorgeous waterfalls, lush rainforest and wildlife. Difficulty level/distance: Beginners – a short 30-minute stroll. Start point: Access the trail at the bottom of Macquarie Pass on the Illawarra Hwy, Tongarra. How to enjoy the walk: Take the kids on an exploration around the river bed, zen out with a quiet meditation, practise your photography skills at the waterfall.

ADVENTURE AT HOME

Griffiths trail. Barren Grounds National Park

On the Griffiths Loop Trail, you can choose your own adventure in terms of length and difficulty – with options to take a short stroll to Illawarra Lookout or extend to Cooks Nose with views overlooking Jamberoo Valley. Wow factor: Illawarra Lookout, sweeping views across Barren Grounds, birdwatching and gorgeous wildflowers. Difficulty level/distance: Beginner to intermediate. Pick the distance and pace that is suitable for you. Griffiths Trail is 8km long. Start point: This walk starts on Jamberoo Mountain Road, Jamberoo. How to enjoy the walk: Take your binoculars for some birdwatching, have a dip in Stones Creek and take a selfie at Illawarra Lookout. Picnic facilities available.

Griffiths trail

Mt Kembla summit

Dharawal Mt Kembla summit. Illawarra Escarpment State Conservation Area

One of Wollongong’s most beautiful and unique walks. Depending on the weather, you may see a plethora of fungi, enjoy an eerie walk in the clouds or simply get to absorb the iconic Wollongong coastline and Lake Illawarra views. A beautiful, short-yet-challenging walk for any time of year, where you’ll enjoy plenty of wildlife. Wow factor: Get the heart pumping and take on a steeper walk, or take your time and check out the fungi and wildlife. Difficulty level/distance: Intermediate. A steady pace will take you one-and-a-half hours. Start point: Kembla Lookout on Cordeaux Road, Mt Kembla. How to enjoy the walk: Set your timer and have a great workout. Or chill out with the kids or a camera and see how many types of fungi you can spot. Try to point out some of Wollongong’s significant landmarks from the viewpoint.

Dharawal 10b trail. Dharawal National Park

Rugged bush, wide open trails, and the beautiful Stokes Creek Gorge – this trail is suitable for a family day out to enjoy the great outdoors and get some exercise. This trail is also bike-friendly, and by bike is the best way to conquer it! Wow factor: Feel the fresh air and sun on your face as you coast along the trail on a bike. Difficulty level/distance: Intermediate. The trail is 30km return. Start point: This walk starts on Appin Road, Appin, at a gated service trail. How to enjoy the walk: Ride! Have a refreshing dip at Stokes Creek Gorge, pack a big lunch and chill out for the afternoon before the ride back. NOTE: The Illawarra is home to many precious and sensitive environments – please stay on the trails and take all rubbish out with you. Always let someone know where you are going, pack plenty of water and ensure you are well prepared for changing weather conditions. Be aware of your own ability and limitations to avoid injury. Full trail guides, safety details and tips are available at www.bushwalkthegong.com

LOCAL DROP

winter at our wineries ALTHOUGH THE SHOALHAVEN WINE FESTIVAL WILL NOT GO AHEAD THIS YEAR, THERE ARE PLENTY OF OTHER WAYS TO ENJOY OUR BEAUTIFUL WINE REGION THIS WINTER Words Hamish Tucker

Many readers would have been lucky enough to have been introduced to the region via the Shoalhaven Coast Winter Wine Festival, which has been attracting more and more visitors from all over Australia, since its inception in 2004. Now hold on to that vino, because if you haven’t already heard, the 2018 Shoalhaven Coast Winter Wine Festival has been cancelled! Despite the hard work of many volunteers and supporters, the wineries were not going to meet all the requirements to provide “a safe and enjoyable festival for everyone in 2018”, according to the festival’s website. But all is not lost, there are still plenty of ways to enjoy and support our local wineries over the coming months.

Almost all the wineries will be open over the June long weekend as per normal, and you will still be able to do tastings at their cellar doors and have lunch at one of the vineyards’ restaurants. However, you will need to book in advance to ensure availability. While the wineries would welcome and expect higher numbers than usual and will obviously do their best to accommodate you and your guests, try to do a little planning. Let them know you are coming to avoid disappointment! Tips

• The wineries are usually a lot quieter on the Monday of the long weekend. If you are a spontaneous person, you will have more luck doing a random rock-up to the cellar doors on the Monday. • If you find yourself driving down there without any bookings, you may have more

LOCAL DROP luck exploring some of the smaller wineries. Last year, the group I was on tour with, found ourselves unexpectedly at the quaint Jasper Valley Wines, and the group loved it! These small wineries provide a step back in time to when a vineyard was a family affair, with locations that are often tucked away in tranquil valleys, with beautiful views and the quality of their wines and local produce will surprise you. • Wine club members look out for what specials the wineries are offering you and your guests. Some may allow you to book wine tasting sessions online in advance. I am optimistic we will see the Shoalhaven Coast Winter Wine Festival back in its full format in 2019. In the interim, look out for these smaller events… Crooked River Wines Winter Wine Festival

Crooked River Wines has been given approval to run their own festival over the June long weekend, where you will be able to enjoy their range of sparkling, reds, whites and Uncle Joe’s Brew on tap, with outdoor casual gourmet eats available from vendors. They will also have live music. Entry fee is $15 and includes a souvenir tasting glass, which will of course be filled on arrival. Once again book in advance!

High Tea at Cambewarra Estate Winery

If you’re looking for a less alcoholic experience to start the day, high tea will be sitting at 9.30am and 10.30am each day of the long weekend, and all day on Friday June 8 and Monday June 11. The cost is $35 or $40 with a glass of bubbles. Spaces are limited and bookings are essential. The winery will also have amazing regular local performers, a wine tasting station, and a delicious all-day food menu on offer over the weekend. Sunday live music sessions

Enjoy a gourmet lunch with your favourite drop at Mountain Ridge Wines, Silos Estate, Crooked River Wines and Coolangatta Estate, while listening to the sounds of talented musicians – not just on the long weekend but Sundays throughout the season. Special degustation experiences

Enjoy dining at its finest this winter, as the wineries invite local, and the odd big-name chef, to create divine tasting experiences by matching our wines to an eight-course meal, using fresh local produce – a farm-to-plate experience at its best! Also look out for when Coolangatta Estate gets medieval with its Minstrels, Meat and Mead – Long Table Spit Roast later in the year. ¡

In the meantime, if you’re looking for a big, bold shiraz on a cold winter’s night, check out a local star standout performer – Crooked River Wines Saddle Back Black Top Shiraz

2015 shiraz bt

Vineyard: CROOKED RIVER WINES Varietal: 2015 SHIRAZ BT Characteristics: A DEEP PURPLE COLOUR

WITH AROMAS OF RED BERRIES AND SPICES, COMPLEMENTED BY A HINT OF VANILLA FROM THE AGEING PROCESS IN BOTH FRENCH AND AMERICAN OAK AND AGED FOR TWO YEARS. THIS WINE DISPLAYS SUBTLE FRUIT-BASED SWEETNESS WITH SOFT TANNINS. WILL DRINK EXTREMELY WELL.

Food and occasions: PAIRED WELL WITH PASTA OR RED MEAT - PERFECT FOR A ROMANTIC DINNER!

Alcohol volume: 13% If you have any questions about Shoalhaven wines and wineries, email Hamish at info@southcoastjourneys.com.au

LOCAL CREATIVE

portrait of a painter TALENTED THIRROUL ARTIST INDIA MARK IS BEING APPLAUDED ON A NATIONAL STAGE! Images Jessica Maurer

LOCAL CREATIVE Italy and saw those paintings in the flesh – my mind was blown.” India Mark is a name you need to remember! At just 24 years old, the Thirroul-based figurative painter has received much prestigious recognition since first picking up the brush. On May 3, she was named as a finalist in Australia’s most prominent portrait award, The Archibald Prize… for the second time in her short career! She was also named a finalist in 2016, a finalist for the 2017 Brett Whiteley Travelling Art Scholarship, she’s had two paintings included in the archival collection of the National Art School, and is part of a stable of artists connected to The Egg & Dart gallery in Thirroul.

India’s entry into this year’s Archibald Prize, titled Candy, is a portrait of her friend, Sarah – a film student and sex worker, who uses social media to advocate for sex worker rights and articulate issues that impact the safety of those within the industry. “I approached Sarah because I admire her ability to break down complicated social constructs that promote prejudice, in a way that is relatable,” India says. “Gaining entry as a finalist this year is an important moment for both Sarah and myself – my painting is the first ever portrait of a sex worker to be accepted into the Archibald Prize.” Taking inspiration from traditional tonal painting methodologies, India’s portrait work is intimate and engaging. “I've always been drawn to artists that make work about things that exist beyond the world of art,” she says. “Sarah’s painting challenged me to do just that, and I’m very happy with the result.” The beautifully moving result has culminated in India’s work being proudly displayed on the spectacular walls of the Art Gallery of NSW! It is a moment of validation for the young artist’s practice, and as she says, “such a positive experience.” It’s clear this moment is something India’s been working towards her entire life – art is her first love. “Growing up I spent hours drawing in watercolours,” she says. “When I was in Year 7, I started reading about early renaissance painting. Then when I was 16, I did a student exchange to

Since then, India’s artistic passion well and truly took hold. She completed a Bachelor of Fine Arts, where she learnt to paint with her now preferred tool of choice, oils. She then went on to do a Master of Fine Arts at the National Art School, completing pieces that referenced 17th century Dutch tronie painting. “For the first few years of my undergraduate degree, I found navigating the material challenging, but oils lend themselves so well to figurative painting, so I persisted,” India says. “I’ve always had a preference for traditional painting genres, including portraiture and still-life.” It is her portraiture work that has afforded her the great honour of being named a finalist in the Archibald Prize… twice! In 2016, her submission of musician Dane Taylor – the lead singer of experimental pop band Shining Bird from Austinmer – titled Day at the gallery with Dane Taylor won praise for its striking simplicity and ode to figurative classicism. India’s works have also been exhibited and sold at The Egg & Dart Gallery in Thirroul – the contemporary artspace, which supports a talented hub of artists and is doing great things for the local creative community. “Community is critical for artists,” India agrees. “We spend many solitary hours working. A place like the Egg & Dart not only provides artists with a place to exhibit and sell work, but also a support network of like-minded kin.” Recently, she’s also started hosting life drawing sessions at Frank’s Wild Years – the fantastic record store/music venue/bar in Thirroul. “I don’t teach technique so it’s not a class,” India says. “People just bring a sketchbook and have a glass of wine. It’s very low-key.” Moving towards her “ultimate goal” of building a sustainable career as an artist, the Gerringongborn painter is well and truly on her way! She’s now working on pieces for a group show, featuring seven accomplished artists, to be held at the Wollongong Art Gallery later this year. Coinciding with the gallery’s 40th anniversary, the exhibition is one certainly not to be missed! ¡ The Archibald Prize is on display at the Art Gallery of NSW until September 9.

REAL ESTATE NEWS A valid question faced by thousands of people every day. There is a raft of reasons why, but the issue may be the current property doesn’t suit their needs anymore – whether that be it’s not big enough, the floorplan doesn’t suit their lifestyle or they simply want a newer home. While the eventual answer is personal, it’s worth thinking about your options. Firstly, you need the figures to make an informed decision. Speak to a builder about what you are looking for and how much it would cost. Also speak to a real estate agent about what your home is worth today. The build and moving costs alone may help make the decision simpler. Then compare what your home is worth, plus build costs, to what else you can buy in the property market. If your current home is worth say $800,000 and your renovations will cost $300,000, what can you buy for $1.1million (less costs) that is comparable?

sell or renovate?

It’s also important to be sure that if you spend the money on a renovation, you won’t be overcapitalising.Your real estate agent will be able to give you an idea on the ceiling price in your area for homes, and if your planned renovation will exceed that. Some other thought-provoking questions... Do you love your neighbours? Do you live

THE CHAIRMAN OF THE REAL ESTATE INSTITUTE ILLAWARRA WEIGHS IN ON THIS COMMON DILEMMA FACED BY HOMEOWNERS…

in one of those streets where there are gates between fences, a ‘communal’ pool that the kids walk into without an invitation, and everyone has homemade beverages in Old Sam’s garage every Friday? If this scenario describes your neighbourhood, then replicating this anywhere else may be a hard task.

Words Trever Molenaar Image Benson @flycandy_

Do you want to go through the hassle of renovating? It’s safe to say that renovating your

Around this time of year, we get a higher number of clients asking us the question should we renovate our current home or look to buy another one?

home isn’t easy.You either need to find alternate accommodation or live around a worksite for an extended period of time, dealing with trades coming and going, making choices, paying invoices and unexpected build issues. Sometimes finding a home already finished that is move-in ready is much more appealing. The bottom line is – without all the information it’s very hard to make a decision on what is both financially and personally more beneficial, so research is key. ¡

HOW TO population is in serious decline, so keeping a hive or two in your backyard can be a rewarding hobby, while also benefiting our environment. If you are interested in becoming an apiarist or starting your own backyard hive, the best way to go about it is to enrol in a course. Working with bees is not scary, as some may think, but you need an understanding of the creatures, their temperament and how to care for them. With training, you can learn how to handle an aggressive swarm and how to change the attitude of a hive.

urban beekeeping ALL THE BUZZ ABOUT ESTABLISHING YOUR OWN BACKYARD HIVE

Honeybees are vital for the survival of our planet, and the reason for this is simple – if bees don’t pollinate our crops, the crops don’t grow or produce a harvest. There is a direct connection between bees pollinating crops and our ability to grow and provide food. About one-third of the human food supply comes from crops that are dependent on bees. Australian native bees are also critical to sustainability. There are over 1600 species of true blue Aussie native bees, many of them stingless. Native bees live in tiny hollows in timber or in burrows in the ground and are also important pollinators of Australia's unique wildflowers, which are a vital part of our Australian bushland. This is why the demand for trainee beekeepers is very high, especially in areas supporting food growing regions. Internationally, the bee

Before establishing a hive it’s important to • Understand the local environment, ensuring there is sufficient sustainable food sources for the bees – eg. flowers, vegetables, herbs – that provide year-round food and pollination activities for the hive. • Understand the fundamentals of caring for bees. • Have a knowledge of bio-security, and pests and diseases that affect bees and hives. • Find the perfect spot to start your set-up – a sunny but sheltered location is best for a backyard hive. • Be able to provide a good water supply for the bees in a partially shaded position where possible, and in close proximity to the hives. What you’ll learn in a beekeeping course • Bio-security • Safety • How to properly care for the hive • How to extract honey • The importance of pollination for farmers and food producers Where to get training You can complete a Certificate III in beekeeping at Hive Training Solutions in Fairy Meadow. The training is hands-on, and students build, establish and maintain hives throughout the course. Hive Training Solutions is currently the only RTO to support School-Based Traineeships (SBAT’s) in Cert III Beekeeping. This is a program for students still in school and enables the school student to work one day per week with a commercial apiarist while completing their schooling and a Certificate III Beekeeping. ¡ Visit www.hivets.com.au for more

COAL COAST FAVES @kachinasnomaddiction View from the top, Brokers Nose

#coalcoastmag TAG US IN YOUR PICS ON INSTAGRAM AND WE'LL PRINT OUR FAVES EACH ISSUE. GET SNAPPING! @josejonesbar The perfect food for a lazy Saturday afternoon or Sunday brunching!

@benmack The Farm, Killalea State Park, from above @penny2901 Austinmer Beach

@thisjourney_now The stunning Wollongong Harbour

advertise with us NEXT ISSUE â&#x20AC;&#x201C; OUR SPRING EDITION

info@coalcoastmagazine.com or call Tara on 0409 774 153

y issukese we’thell perfect cup. vers hereabo, sout ever ch of coffer eeor lobari We’re ato bun sta what ma chat a cafe own

COFFEE CHAT

hey brew FIRST UP IS THE LOVELY LUCY FROM BROWN SUGAR ESPRESSO IN MANGERTON

How was Brown Sugar Espresso born? I was a social worker, and in 2014 I quit my job, sold my house and travelled the world. When I returned to Australia, I realised the corporate life wasn’t for me, and decided to buy an existing coffee business in Wollongong. Fate stepped in due to a diagnosis of breast cancer (what a way to say goodbye to my 30s), and with 12 months of treatment, put those plans to an end pretty quickly. While undergoing treatment, the concept of creating a cafe that was uniquely me kept building. Then we discovered the corner store and Brown Sugar Espresso was born. It’s evolved since opening nine months ago, but I’ve stayed true to the initial concept – quality coffee, quality customer service, and creating a personal connection with everyone who visits. Being an espresso bar, our set-up differs to the classic cafe. My aim was to create a community space – hence the communal table – where people can connect. What I’m discovering more and more is that the world is missing a sense of community, and it is these connections that people are craving. I’m proud that my BSE family and I are creating our own little community on a daily basis. We have a commitment to living the notion of ‘good creates good’, so we donate our tips to groups, including BeyondBlue, Wollongong Animal Rescue, Legacy Australia as well as a school I volunteered at in Honduras. What brand of coffee do you serve? We proudly serve the Black Betty blend from Peaberrys Coffee Roasters in Newcastle. I was attracted

to Peaberrys’ philosophy, plus the flavour kept pulling me back. Something about it just gives me a contented sigh of happiness when drinking it. Our house blend is a mix of Colombian, Guatemalan and Ethiopian beans, which lends itself to more caramel undertones. There is no bitter aftertaste, which means people are using less sugar – a definite positive!

Lucy left. Saide right.

What’s the secret to a perfect brew? For me, it’s about quality products, a well roasted bean, combined with South Coast Dairy milk, served by a barista that pours love into the coffee. One of my biggest passions is customer service and staff being authentic in their engagement with customers – a trend that is missing in a lot of places (yes, I’m a little old-school in my way of thinking about the coffee experience!) Tell us about the home-baked treats you serve? I wanted to create a different concept with our food. While going through treatment, I had plenty of time on social media and kept coming across amazing bakers in the Illawarra, which made me consider the idea of showcasing home-bakers on different days. As a result, our offerings are ever-changing. I’m super proud of the connections we have made with our bakers. We also offer savoury options, but I don’t work to a menu. We create food based on fresh, seasonal produce and what the customer feels like eating! Think of it like you’ve just stepped into my kitchen. If you buy coffee from another spot in the Illawarra, where do you go? Oh, that’s a tough one. I love discovering new places on my day off. Shout outs for food, coffee and customer service go to Lower East, Two Sisters Garage and The Happy Barista. Oh, and the boys at Son of a Gun are always fun. ¡

Brown Sugar Espresso 2/103 St Johns Ave, Mangerton.

COAL COAST FAVES

5e t hings w LO V E ra ound town... PLAYGROUND AT LITTLE PARK – SHELLHARBOUR BEEF SHORT RIBS FROM CLEAVER & CO – GWYNNEVILLE FLOWERS FROM LUCA LUNA – THIRROUL SPRAY TAN AT MISS SOHO BEAUTY – WOLLONGONG BUFFALO WINGS FROM BALGOWNIE HOTEL – BALGOWNIE

COAL COAST POPS

best burger? Interviews Tahlia Grant

DANNY FROM BERKELEY

ERIN FROM KIAMA

Another Burger Joint (abj) down Globe Lane. The best!

Sneaky Burger in Albion Park

BALUSCA FROM KIAMA

SOFIA FROM FARMBOROUGH HEIGHTS

Burgers,Fries, Shakes in Shellharbour, good pricing and open late

Grill’d, they cater to my dietary needs so well!

JACK FROM OAK FLATS

CHLOE FROM GYWNNEVILLE

His Boy Elroy, have the best

Dagwood, they’ve also got the best cocktails!

FINAL FUN

the quiz 1. Which famous author wrote the novel Kangaroo while staying in Thirroul? 2. What percentage of watermelon is actually water? 3. Which country shares a border with both Germany and Spain? 4. The city of Wollongong was established in what year: 1810, 1859, 1915? 5. What is the painting La Gioconda more commonly known as? 6. What is the collective name for a group of crows? 7. What is the symbol for sodium on the periodic table? 8. In which year did the St George Dragons and the Illawarra Steelers first compete as a joint-venture club in the NRL? 9. To which animal does the word lupine refer? 10. Who hosted the 2018 Oscars?

11. Which actor played James Bond in Licence to Kill? 12. Name the winner of the 2017 Allan Border Medal? 13. Dry ice is a frozen form of which gas? 14. Which former Illawarra Hawks player recently competed in the Australian Boomers team at the Commonwealth Games? 15. What is green horseradish called in Japan? 16. What is the capital of Costa Rica? 17. Who plays Offred in The Handmaidâ&#x20AC;&#x2122;s Tale? 18. The name Wollongong originated from the Aboriginal word woolyungah meaning? 19. True or False: Bananas are curved because they grow towards the sun? 20. Name the song from Windang band Hockey Dad that came in at number 54 in the 2018 Triple J Hottest 100?

ONLINE BOUTIQUE

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