ISSUE NO. 15 : AUTUMN 2022 - Coal Coast Magazine

ISSUE No.15 MARCH APRIL MAY 2022 HISTORY | ART | PEOPLE | MUSIC | FOOD | REVIEWS | CULTURE | TRAVEL

Pepper Tree Passive House Owned and Operated by:

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Vanessa Denison-Pender vanessadp@mcgrath.com.au 0488 443 174 Stephanie Kalos Sales Associate stephaniekalos@mcgrath.com.au 0403 468 216

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Open 7 days 8:30am - 4pm (8am weekends) Phone 02 9542 6066 www.audleydancehall.com.au

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fancy a cold one? our wild escarpment shifting sands of silica crispy skin barramundi milkshakes over the moon beauty at its best finds for you teenage diary connect through music a glaze with colour in good spirits game, set, match

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welcome to country pink church set the tone back to school parent styling what a pest finance your reno coal coast faves hey brew coal coast pops meet a neighbour what's on calendar the quiz

There is a QUIZ on page 96 and here are the answers: 1. Tame Impala; 2. Venus; 3. A murder; 4. Gerringong; 5. Michelangelo; 6. Purple; 7. China; 8. Chuck Berry; 9. A bicycle race; 10. None; 11. New South Wales; 12. 295,669; 13. National Basketball Association; 14. Red, blue, and white; 15. World wide web; 16. Flying; 17. 32; 18. Asia; 19. Every four years; 20. A unicorn

Whether it be a new HQ, a satellite office or work hub to provide flexible working arrangements for your team, Wollongong is a city that can support and sustain your business for the future.

WOLLONGONG: AN ALTERNATIVE CBD LOCATION •

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We acknowledge the Dharawal People as the Traditional Custodians of the Illawarra region.

We pay respect to Elders past, present and emerging. editor Dani Sherring

When was the last time you wandered through our wild escarpment? The last two years have afforded many the time and desire to explore close to home, and for our cover photographer Keelan Orrock, that led him to the forest floor – delving deep into Dharawal Country and spotting some magic along the way. That fantastic fungi on this issue’s cover is one of the many intriguing species you may find on a walk through the wilderness. So this autumn, make time to reconnect with the beautiful bushland at our back door! You can read more about the commanding presence that towers over our region – the escarpment – on page 12.

This issue is filled to the brim with plenty to do, see and eat, as well as some creative stars pursuing their passion to high acclaim. West Wollongong artist John Kennedy’s creations are part of a project being sent to the moon (p30), singer-songwriter Kay Proudlove has turned her teenage journals into a stage show (p42), and the boys from Headland Distilling Co are driving home their ‘grain-to-glass’ ethos at their distillery in the Gong (p54).

Finally, a little shout-out to any local companies doing it tough right now. We know firsthand from speaking to our advertisers this issue that many are feeling the knock-on effects of what has been a tumultuous time, to say the least. As a community, let’s get behind these homegrown businesses we love. We’re in it together. #localssupportinglocals We hope you enjoy issue 15! Let us know what you think – we’d love to hear. xx

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Coal Coast Magazine is published four times a year and has taken the utmost care to ensure content is accurate on the date of publication.

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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social media coordinator Taylah Cutting interns Tanaya Joe Olivia Tollardo cover image Keelan Orrock @fungi_of_dharawal our contributors Stefan Posthuma Erin Huckle Lauren Pomphrey Penny Keogh Elana Stone Keelan Orrock Joe O’Mealley Ollie Connor Zarina Heron Vicky Wallace David Rooney Jo Failes Olivier Rachon Photography Creative Events Photography Hayley Griffiths Julie Landon Rachel Bridge Matt Castell Jessi Eve Louise Roche Amani Lindsell Kath Gadd Aaron Christie-David

Coal Coast is a term which recognises a prominent rock found beneath our area's surface, while celebrating our glittering coastline.

LIVE MUSIC Acoustic Covers Every Tues & Thurs 6pm - 9pm

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THE WAY WE WERE

fancy a cold one?

COMMANDING ONE OF THE SOUTH COAST'S PRIME WATERFRONT POSITIONS, THE OCEAN BEACH HOTEL HAS BEEN AT THE HEART OF SHELLHARBOUR FOR OVER 90 YEARS Words Lauren Pomphrey Sources Lost Wollongong, Shellharbour City Museum, Visit NSW Image P09722 Ocean Beach Hotel at Shellharbour, 1959 from Wollongong City Libraries

The history of the Ocean Beach Hotel began in the 1920s, when Henrietta Bush, a nurse and hotelier from Sydney, saw an opportunity to pioneer the tourist trade in Shellharbour.

Built in 1929 for 8500 pounds, the hotel could accommodate up to 60 guests, with luxurious marble bathrooms and a grand dining room opening to a tiled verandah.

With its huge outdoor deck and idyllic water views, Shellharbour's Ocean Beach Hotel is never short of visitors. But over the years, for the local community, the hotel has been more than just a nice spot for lunch.

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In 1930, the Kiama Independent reported the new hotel to be "an ornament to Shellharbour and the South Coast", putting the village on the map and introducing visitors to "one of the prettiest spots on the coast". With its harbourfront position, the Ocean Beach Hotel became a destination in its own right, serving afternoon tea with a side of sweeping views.

THE WAY WE WERE

Over the years, Addison Street grew around the hotel, transforming from a rural village into a bustling strip of shops, restaurants and takeaways, with a growing stream of tourists in search of hot chips and a cool swim. But as everything changed, one thing in the village remained constant – the crowning jewel of the Ocean Beach Hotel.

Known locally as Shellharbour Pub or Shelly's Pub, the hotel became many things to many people as the decades passed. Once a favourite watering hole for men, the hotel was the centre of the community for everyone throughout the 60s and 70s. For some, it was all about the music; for others, a place to get respite from the sun and surf, fuelling up with a hearty feed and cold beer before heading out for another swim.

As the pub rock days continued into the 80s and 90s, many bands took to the pub's stage. From big names including UB40, Mental as Anything, Boom Crash Opera and Dragon, to popular local acts like Steamboat Willie, Mirage, Borderline and Chalkdust, the hotel made a name for itself as one of the Illawarra's best live music venues.

For most, those famous Sunday sessions are distant memories that are looked back on fondly (if not a little foggily). But for others, the pub was more than just a party. Many locals came and went from the Ocean Beach Hotel as patrons, owners, publicans, cooks and bar staff. Some grew up learning to pull pints as soon as they could reach the taps. Some forged lifelong friendships or met their future spouse. And others went on to introduce the next generation of family members – and the next after that – to the pub that felt like home.

Like much of the Illawarra, Shellharbour has been no stranger to change over the years. And with the latest development at Shell Cove bringing a multi-million-dollar marina to town, along with a clutch of modern bars and restaurants, the landscape is changing once again. But there's one view that remains steadfast. The view from the deck down past the old fig tree, to the bobbing boats on the harbour, protected from the big blue swell that lies beyond. Best enjoyed with a cold drink in hand.

I was there…

"Sunday lunch at the pub in the mid-70s. Surf in the morning. Bangers and mash for lunch for 60c. It didn't get any better." – Jurgen Treue "Walk to the pub, prawns from across the road and a couple of cold ones to celebrate the start of our years as a family. Shellharbour has now been our hometown for 35 years." – Louise Sheppard "I used to play [in a band] on Sunday afternoons in 1960. I was only 16 years of age, but the manager didn't ask any questions. I think he liked what we did!" – Ron Garbutt "That pub was my social life for so many years… the laughs, so many laughs, and the music!" – Loretta Cuda "Our family has over 100 years of history in Shellharbour. My dad back in the 1940s would gather gum leaves for the pub to make it smell nice." – Stephen Boyd James "Every Sunday arvo you couldn't move for people. It was known to many as 'The Church'!" – Julie Nigro

Because some things never change. ¡

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SPOTLIGHT ON

our wild escarpment Words Erin Huckle @chucklecommunications Images Keelan Orrock @delving.through.dharawal, @fungi_of_dharawal

Looming large and green in our landscape, the Illawarra escarpment is a constant presence. Forming a natural boundary between the highlands and the sea, it’s thick with vegetation and rich in beautiful scenery.

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For many of us, the past two years gave us an opportunity to reconnect with the wilderness on our doorstep. Bushwalking in the escarpment became a go-to pastime for anyone wanting to get outside, exercise in the fresh air, or discover new adventures close to home. In the Illawarra, we are gloriously spoilt for choice. Mountain summits, waterfalls, rainforest paths and wellmarked trails were our ticket to freedom.

But although it feels like a permanent fixture on our horizon, the escarpment and much of its wildlife is vulnerable to the impacts of people. With rare ecosystems, endangered wildlife, and sensitive flora, it’s our duty of care to protect this special place.

Escarpment ecosystems While from a distance, the escarpment might seem like a uniform green landscape, dotted with pops of fire-red from our famous Illawarra Flame Tree, once you’re up close and exploring on foot, it becomes apparent there’s a diversity of ecosystems to be found on our patch.

It’s a mix of rainforest, eucalyptus forest and blackbutt forest, and includes warm temperate rainforest and rare subtropical rainforest pockets. Emma Rooksby from the Illawarra Escarpment Alliance, says the rainforest found on the escarpment is particularly precious.

“Some of the subtropical rainforest on the escarpment is classified as critically endangered, as it’s so rare,” she says. “It’s great to see raised walkways being installed in some of these pockets, to help minimise our impact on this very special vegetation.”

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Elusive creatures Anyone who’s walked, jogged or cycled through the escarpment, knows the most magical moments are those when you come in contact with some of the wildlife that calls this area home.

Coming across red-belly black snakes, diamond pythons or eastern water dragons sunning themselves on paths is pretty common, and so is the thrill of seeing the fancy feathers of the beautiful lyrebird as it darts off into the undergrowth, while king parrots, rainbow lorikeets and fairy wrens circle above. But there are many shy creatures we might never see.

The spotted-tail quoll has breeding populations in the escarpment, but is threatened by fox attacks.

The broad-headed snake calls the escarpment home, but is also endangered, and there has even been sightings of koalas in local bushland.

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Australia’s largest owl, the Powerful Owl, is found in the escarpment as well as the Australian boobook, which is our smallest and most common owl. Along with other large birds, such as the tawny frogmouth and, of course, the yellowtailed black cockatoo.

Sadly, the area also has many introduced species, including deer, rabbits, feral cats and red foxes, which threaten the native wildlife. While on a personal level, not much can be done to lessen the impact of these animals, it’s important to keep our own pets out of this wild vegetation, too.

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While tempting, bringing pets into the escarpment is illegal, and can cause huge damage, says Jenae Johnson, founder of Bushwalk The Gong.

“Our dogs, by leaving their scents behind and being in the general vicinity of native animals can cause significant stress to the wildlife,” Jenae says. “In some cases, the scents can cause animal families to leave their homes.”

1. Trichoglossus moluccanus: rainbow lorikeet. 2. Pseudechis porphyriacus: red-bellied black snake.

3. Zanda funerea: yellow-tailed black cockatoo. 4. Litoria citropa: Blue Mountains tree frog. 5. Malurus cyaneus: superb fairy wren. 6. Tachyglossus aculeatus: short-beaked echidna. 7. Ninox boobook: Australian boobook.

8. Intellagama lesueurii: eastern water dragon.

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Magic mushrooms It’s not just wonderful wildlife and lush greenery that will pique your interest on an escarpment adventure. Get down low to the forest floor to experience the magic of the many mushroom species found in the Illawarra. From the sand dune ecological communities, through to the coastal plains, all the way up through the subtropical rainforests and eucalypt forests of the escarpment, fantastic fungi can be found. Whether it is saprotrophic (feeds on organic matter, breaks down dead wood, leaf litter, etc.); parasitic (parasitises living trees, or even insects) or mycorrhizal (shares a symbiotic relationship with particular trees), the Illawarra is home to an incredibly diverse array of fungi.

“For the last few years, I have had my head down in the leaf litter documenting the many different species we have in the escarpment,” says Keelan Orrock, a local photographer who started Instagram page @fungi_of_dharawal to document his findings – that’s his awesome image on this issue’s cover. “I have found everything from vibrant blue mushrooms, to fungus in the form of coral, and club-shaped mushrooms protruding from the head of parasitised caterpillars (Cordyceps species, worth a Google!).”

The escarpment is home to some very rare ’shrooms – a list which is growing every year. Listed below are five species you are likely to see on many of the walks throughout the Illawarra escarpment, so slow down and keep your eyes focused on the forest floor. You never know what mushies you will stumble upon!

1. Tetrapyrgos species: a tiny saprotrophic species that’s about 10mm tall, found on small twigs and leaves in rainforest. 2. Cyptotrama asprata, Golden Scruffy Collybia: a saprotrophic species found growing directly from dead wood in eucalypt forest. 3. Clavaria zollingeri, Violet Coral: found in eucalypt forest and rainforest, growing directly from the forest floor amongst heavy leaf litter. 4. Entoloma virescens, Sky Blue Pink Gill: an uncommon species found growing amongst bryophytes and bracken fern in sandy soils. 5. Schizophyllum commune, Split Gill: found colonising fallen trees and branches across a variety of different habitats.

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Where to walk So how can we enjoy the escarpment, while also treading lightly on its natural and cultural heritage? Be sure to stick to official walking trails, to reduce disturbance to critical habitats. Thankfully, we’re spoilt for choice when it comes to these – with popular tracks including Mt Keira ring track, Sublime Point walking track, Mt Kembla summit track, the Brokers Nose summit track and the Maddens Falls walk.

Lookout points such as Mt Keira are a great opportunity to enjoy the escarpment for people with less mobility, and the Illawarra Fly gives a completely different perspective on this beautiful wilderness.

“The Illawarra hosts a beautiful array of unique and special bushwalks – you can be sure to find a track that suits your fitness level and experience,” says Bushwalk the Gong’s Jenae Johnson. “To protect the many precious and sensitive environments you’ll find on foot, be sure to stay on the trails, and take all rubbish out with you.”

Remember, when enjoying this beautiful piece of our local landscape, be thoughtful, tread lightly, and leave only footsteps behind. ¡

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SPOTLIGHT ON

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LOCAL FOOD

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LOCAL FOOD

shifting sands of silica THE STORY OF KIAMA’S BEACHSIDE GEM Words & images Stefan Posthuma 72 Manning St, Kiama, www.silicakiama.com.au

After years slaving over the hot stoves of the Wollongong hospitality circuit, best mates Luke Basic and John Cappellin decided it was time to go out on their own. A decision fuelled by a passion for good food and a desire to be the narrators of their own story – what began as a joke, quickly became a reality, and after viewing venues across the Illawarra, a stand-alone building overlooking the blue waters of Kiama’s Surf Beach was where Silica Restaurant was born. Through floods, fires and endless lockdowns, the story of Silica didn’t quite go as planned, but a focus on simplicity, taking care of people and the support of a community has helped shift the narrative into one of what’s possible when you care about your product, your staff, and the people you feed.

Have you always been a part of the Illawarra hospo scene? Luke: I did my chef ’s apprenticeship in the Blue Mountains, where I grew up. I worked at places like Aria and Bentley in Sydney. Eventually an opportunity came up at Harbourfront in Wollongong, so my partner (and business partner) Kate and I decided to make the sea change. John: I’m a local boy – I grew up here, my whole chef career has been in Wollongong. I did get out of hospitality for a while, but the industry gets a grasp on you. You love it, you hate it – I just couldn’t let it go. Luke and I worked at Harbourfront together and quickly became mates. It wasn’t long until we had a running joke about starting a business together.

How did that joke become a reality?

Luke: After I left Harbourfront I took a bit of time off, which gave me an opportunity to get serious about starting a business. I think deep down Johnny and I knew we’d do something eventually.

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LOCAL FOOD

As a chef you can work really hard for other people, you don’t have much control and it can consume you. As much as anything else, opening Silica was an effort to have more flexibility and balance in our lives. John: We’d worked in hospo long enough to understand what was ahead, and what’s involved in running a business. For me, opening a restaurant was also about life experience. I’d always thought it would be cool and interesting to own a place – I didn’t just want to be a chef working for someone else my whole life. Sometimes you’ve just gotta have a go.

Why did you decide to open in Kiama?

Luke: We were looking for venues everywhere.

We looked in Wollongong and were interested in a few places up there, then we came to Kiama to check out some spots and we saw this building.

We instantly saw the potential in it. We’re right on the beach, the town has a great vibe, it's busy during the holidays – so much potential.

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LOCAL FOOD

L to R: Jarrod Venegas, Luke Basic and John Cappellin

in Kiama, we knew that naturally we “woulBeing d use the great seafood this area has to offer” It’s a pretty unique location, did the venue itself help dictate what you were going to do with the food? Luke: I always wanted to keep the food quite simple, and let good produce be the focus. Being in Kiama, we knew that naturally we would use the great seafood this area has to offer. We get amazing fish, oysters, prawns, and we also have a couple of plots at Dapto Community Farm, which Kate takes care of, and we use the produce in the restaurant. The menu changes a lot; there’s no real rules – I’ll just change a dish or two at a time, maybe add a new garnish depending on what’s growing, or try something different if a supplier brings us something awesome. When you focus on getting good produce you really don’t have to do much to it.

Before you opened, there weren’t many places in Kiama doing the level of food you are here. Tell us about the decision to be slightly more upmarket? Luke: We were a bit worried about that at the start. It seemed obvious to us that a finer, more thoughtful menu would work here. But it hadn’t been done in Kiama previously so there was some uncertainty.

It’s what we wanted to do so we had to go for it. The service was also so important, we want our guests to feel like they can come here for a special occasion and really be taken care of.

John: Yeah, I think people here in Kiama really appreciated that. Having a place to come for a good meal, and to be waited on well. There’s lots of casual places and great cafes in Kiama. We’re a restaurant, from the food to the service – we really want to look after our customers.

How has the Kiama scene developed since you opened in 2018? Luke: Regional hospitality has shifted up a level in general, and it’s pretty apparent here in Kiama. There’s a tonne of great

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LOCAL FOOD

venues now. Places like Otis, Miss Arda and Little Betty’s have opened in the past few years.

They’ve all contributed to the food culture in the town. Once a few good places are established, it becomes more of a foodie destination. You get more customers and everyone benefits. John: I think since the pandemic, more young people and professionals are moving to regions and are looking for good bars and restaurants to go to, so they’re helping keep the food culture strong.

It's great – the more foodies the better.

Do you feel part of the Kiama community?

John: Absolutely. We’ve had so much support from the locals. Especially through the pandemic when no-one was travelling and people weren’t going out. The locals really got behind the takeaway. That really helped us get to know the local community, and it’s great to be a part of it now. Luke: We also still get a lot of support from the Wollongong crew, too. People we’ve known in the industry for years. They’ll come down to check us out and have a meal. It’s cool to be connected to both places.

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A big part of Silica is the takeaway shop downstairs – what’s it like running a restaurant and a takeaway at the same time? Luke: The takeaway is its own beast – we work in the kitchen together, but we really just run it like two businesses. It’s funny, when we decided to open a place, I had no idea we were going to end up having a fish and chip shop. But we’re chefs, we love food, we love fish and chips as much as anyone – and we wanted to put the same level of quality into that as the food in the restaurant. I put a line on the website that says, “Fresh fish, battered to order.” If you do that and you have a clean deep fryer, you can’t go wrong… and people are blown away about the quality. Just don’t use frozen stuff… it’s really not that hard. John: When the pandemic hit, we also had no idea how much having the takeaway would help us out. People couldn’t go out at all, they couldn’t come into the restaurant, so the takeaway was a lifesaver. It allowed us to keep the lights on and we managed to keep all our staff, so we squeaked through the worst of Covid better than some.

LOCAL FOOD

What are the best bits of owning your own restaurant? John: We’re so lucky to have such great staff who’ve been with us the whole time.

When I come to work, I get to hang out with my best mates. I honestly would prefer to be doing that than sitting at the pub or watching TV all day. Being with close friends in a good environment is awesome. Luke: Getting to know Kiama and the people down here has been really rewarding. The locals, our regulars, they’ve got us through the pandemic, and the bushfires before that – there’s been something every year. Being in a regional town, and being welcomed into the tight-knit community has been amazing.

Have you found the work/life balance you set out to achieve? Luke: It’s funny at the moment – we’ve had to work so hard to get through the fires and the pandemic so… not really. If we were given the opportunity to have some normal trade for a year or two, things should be running like we envisaged, and we will be able to achieve that balance and look at

what’s ahead. John: That’s hospo for you, really.

You know your signing up for hard work, and you don’t know what it's gonna throw at you. But you do it because you love it. We’ve hopefully made it through the worst of it… so it’s only upward from here. ¡

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RECIPE GET A TASTE OF SILICA AT HOME WITH THIS FISH DISH THAT’S SURE TO DELIGHT! Recipe & image Silica Restaurant

barramundi crispy skin with smoked bacon, squid & snow peas Serves 4

Barramundi 4x 200g barramundi fillets, skin on 50ml vegetable oil 50g butter fennel tips and samphire sprigs, to serve

Celeriac puree 50g butter 30ml olive oil ½ brown onion, sliced ½ clove garlic, sliced 400g celeriac, peeled and sliced 100ml milk 100ml pouring cream

Method 1. For the celeriac puree, place the butter and oil in a pan over a

medium heat. Sauté the onion and garlic until transparent, then add the celeriac and cook until slightly softened. Stir through the milk and cream and simmer for 10 minutes, or until the celeriac is very soft. Pour into a blender and puree until smooth. Season with salt and pepper, pass through a fine sieve and keep warm.

2. For the squid, bacon and snow peas, in a small pot, heat a splash of olive oil over medium heat. Add the bacon, sauté for 2 minutes, then stir in the squid. Mix in the snow peas and the butter, then continue cooking until the peas are tender. Cover and keep warm.

3. To cook the fish, preheat an oven to 220C. Season the fish with

Smoked bacon, squid & snow peas

sea salt, then sear skin-side down in vegetable oil in an oven-proof pan over a medium heat. Cook for 3 minutes, then transfer to the oven to cook for a further 2-3 minutes. Turn over, then add the butter to the pan and spoon over the skin until golden brown.

200g smoked bacon, cut into lardons 200g squid, cleaned and thinly sliced 400g snow peas, trimmed 30g butter

the bacon, snow peas and squid. Top with the barramundi. Using an immersion blender, froth the reserved squid liquid and spoon over the dish. Finish with a scattering of fennel tips and samphire sprigs. ¡

4. To serve, spoon the celeriac puree onto each plate followed by

TOP TIP: To optimise any seafood dish, it’s important to use the freshest fish possible. Talk to your local fish monger, the barramundi in this recipe can be substituted with any other white fish, like snapper or blue eye cod. Samphire can be foraged from our local coastline, just make sure to give it a good wash before use.

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OZ DESIGN FURNITURE WOLLONGONG

A U S T R A L I A N O W N E D & O P E R AT E D

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REVIEWS

milkshakes THESE MILKSHAKES BROUGHT THE BOYS TO THE YARD (UM, CAFE) – OUR SEVEN-YEAR-OLD BOYS, THAT IS! Reviews Joe O’Mealley and Ollie Connor, aged 7

San Churro Wollongong Gomez

I tried the Gomez milkshake – so much chocolate!

Chocolate milk, chocolate ice-cream, chocolate whipped cream, purple Smarties and a Gomez Addams chocolate moustache. It was like having dessert in a glass. The decorations were yum, but it was really filling. My little brother had the Honeycomb Choc milkshake – he really liked it and said it was the best day he’s ever had. JO

Cucina Thirroul Strawberry

My favourite milkshake is the strawberry flavour. The ice-cream they use is so creamy and the strawberry topping tastes like real strawberries. OC

The Hungry Monkey Kiama Oreo

Definitely a favourite of mine. It’s super cold and has heaps of Oreos in it. It’s like eating Oreos straight out of the fridge. OC

The Shed Dapto Chocolate

Very chocolatey and lasts a long time. It came in a metal container that was as big as my head. Nice and cold, really good after playing soccer on a hot day and good for blowing bubbles. The cafe is called The Shed – not your backyard shed, it’s in Dapto Mall. I want to go there again. JO ¡

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LOCAL CREATIVE

John's self-portrait

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LOCAL CREATIVE

over the moon NOT ONE TO BE PIGEON-HOLED, ARTIST JOHN KENNEDY’S WORK SPANS ABSTRACT SELF-PORTRAITS AND IMAGINATIVE STYLES TO LANDSCAPES AND MINIATURES. BUT IT IS JOHN’S INVITATION TO JOIN THE ‘ARTISTS ON THE MOON’ LUNAR CODEX PROJECT THAT WILL TAKE HIS WORKS TO THE GLOBE AND BEYOND Words Kate O’Mealley

“Art has always been there, but it was in the background. My brothers and I would draw together but we never perceived ourselves as artists,” says John. “In primary school, I didn't engage in many of the subjects that were being taught, preferring to daydream. It took one teacher in Year 3 who saw where my interest was based and allowed me to have time to explore art, starting with collage. In high school, I met a friend who was an incredible artist – and I had that feeling that nothing made more sense, that art was it.”

For over 30 years, West Wollongong’s John Kennedy has been refining his art – a diverse combination of paintings, illustrations and highly-detailed drawings. John has been drawing since childhood and, in primary school, often used art as an outlet when traditional lessons didn't ‘speak’ to him.

Not defined by any one style, it is his imagination that is the common thread between his works. “I don’t say it’s ‘surrealist’ because it just designates it to one area and that’s not really my work,” he says. “I do love to improvise and see where it goes, rather than have a content-based idea in mind. My drawings, especially in high school, were always driven by my imagination. I would wake up at 5am every day, open up the sketch book, and I remember I'd be looking at the blank sheet of paper wondering what to do. I kept doing it each morning until the images started to appear.

In a way, that approach has never left me.”

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LOCAL CREATIVE

After school, John studied at West Wollongong TAFE and the University of Wollongong extending his skills beyond paper and pen, exploring other mediums and learning art theory that he now shares with his own art students.

“At TAFE, I was fortunate to be under the wing of an abstract expressionist, Ron Lambert.

During those years, I was able to improve [my technique] because abstract expressions suited what I was already doing,” John says. “But with painting, it took me a while to understand and learn how to use the materials. In many ways, painting is an extension to the drawing medium.”

John’s latest project is a series of miniature paintings, including portraits and landscapes, a style made famous in the pre-photography era. Created on a tiny 5cm circular surface, the attention to detail is extraordinary, with layer upon layer of stories merged and hidden in each image.

“My focus at the moment is the miniatures, I love honing in on a small scale. The advantage is that I can contain the diversity within that

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limitation of scale and format. The circular shape is like an eye viewpoint – it forces a one-onone dialogue with the viewer, it becomes a very personalised thing,” says John. “There is a long history of miniature painting in many cultures and was popular pre-photography. Artists would do portraits of people… it was something that someone could actually hold with them. I don't do it in an absolute traditionalist manner, where it might have been painted on ivory, but working on very, very small scale allows me to produce more, stay interested and to exhibit those to a wider audience.”

An even wider audience is on the horizon for John, when his artwork is included in the ‘Artists on the Moon’ time capsule in June. The worldwide project, called The Lunar Codex, is a collection of artworks, including visual art, contemporary books, poetry, films and essays that will be placed on the moon in partnership with NASA. The works will be permanently left on the moon with hopes that “future travellers who find this capsule will discover some of the richness of our world today,” said

LOCAL CREATIVE

Dr Samuel Peralta, creator of The Lunar Codex.

“These works on the moon speak to the idea that, despite wars and pandemics and climate upheaval, humankind found time to dream, and time to create art.”

“It’s been a surreal experience and a coincidence as to how I became involved. Back in 2016, I uploaded a drawing called The Wastelands and it was selected by curator Steven DaLuz to be included in a feature of ‘100 Great Drawings’ for PoetsArtists magazine, a major publication in the US,” explains John. “Years later, Dr Peralta came across the PoetsArtists magazine and my work. It was in March last year when I was at a cafe and got the message, ‘Congratulations, your work has been selected to go to the moon’. I thought it was a joke.”

Congratulations, your “ work has been selected to go to the moon”

Not one, but two, trips to the moon are planned for John’s work, with his artwork included in upcoming launches over the next year. Peregine Mission 1 launches in mid-2022 containing the ‘100 Great Drawings’ collection, followed by the Griffin Mission 1 launch in 2023 containing footage of Graeme Stevenson's Colour In Your Life documentary series featuring John and hundreds of other artists. ¡ John’s latest exhibition UPSURGE will be held at Civic Precinct in Wollongong CBD, located between the Art Gallery and IPAC, 2-3 April 2022. For more information about John’s work, visit jedika.com or The Lunar Codex lunarcodex.com

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LOCAL PEOPLE

beauty at its best MEET THE SUCCESSFUL WOMEN BEHIND LOCAL ETHICAL SKINCARE BRAND, PEGGY SUE CO Words Tanaya Joe Images Zarina Heron @zarinaheron

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LOCAL PEOPLE grew pretty quickly, and I actually ended up with a huge order from the US company, Anthropologie,” says Shanah. “I asked some friends to help me fill that order, and Alysha was one of those friends – she helped me manage the process.”

Sustainable skincare, reusable packaging, and all organic ingredients – what’s not to love about local beauty brand Peggy Sue Co? You may have spotted the array of aesthetically pleasing products on the shelves of over 400+ stores across Australia and New Zealand, but who runs this ethical skincare company? The homegrown inspiration has its roots in the Illawarra, with mums Shanah Baxter and Alysha Hack building this wholesome yet elegant brand from the ground up in Shanah’s garage in Bellambi.

What started out as a hobby has now flourished into a thriving business, which has gained the attention of over 40k online followers and seen the duo relocate the company to a warehouse in North Wollongong. It began in 2016, when Shanah decided to make some handmade soaps as Christmas presents for her friends and family.

After posting photos on Instagram, people got in contact and she managed to sell about 1000 of them.

In 2019, Balgownie-local Alysha came on as coowner of Peggy Sue Co, and together she and Shanah set about reformulating products, moving to all-organic, and rethinking their packaging to become environmentally friendly. Their products are well thought out and layered with a lot of love. If Alysha and Shanah aren’t completely head over heels for a product, they won’t release it until it’s perfect, often testing on themselves first to get the best results. They started selling their skincare items at Illawarra markets, which then set the foundation for the supportive community that continues to rally behind them.

“We like to think that our community sets us apart, because without their ongoing support and feedback, Peggy Sue would not be the brand that it is today,” Shanah says. “Alysha and I are incredibly thankful.”

“I had grown up with a mum in the skincare industry, so I was pretty familiar with the ins and outs of products and skincare routines, however with the rise in environmental awareness, I wanted to create a brand that was as ecofriendly as possible,” Shanah says. “But on top of that, like most women, I wanted products that were beautiful and aesthetically pleasing as well, instead of brown and generic like a lot of ecofriendly products can be.”

After the successful Christmas rush, Shanah decided to launch the business properly, paying homage to her daughter Peggy in the brand’s name (although, her middle name is Rose, not Sue!).

“I was running the business by myself for a couple of years, making soaps for friends at home and selling them at markets. It

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LOCAL PEOPLE

The negative impact that the beauty industry has on the environment was an issue they desperately wanted to address. Shanah and Alysha made strides by creating 88 per cent of their packaging to be refillable, majorly cutting down on the carbon footprint left behind from traditional single-use plastic items in the beauty industry.

“Knowing we wanted to move Peggy Sue in a more sustainable direction meant we have spent a significant amount of time gaining advice from a Sustainability Advisor to see the suitable options for us as a business and our customers,” says Shanah. “All of our packaging is designed to follow the waste management hierarchy. Plastics get a lot of bad press, and quite rightly so at times. But we believe it's the system around the material that needs to be addressed, and overconsumption will always have negative impacts. It can often be that plastics can have a much lower environmental impact compared to other materials, so we needed to ensure we

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were deciding based on how to best protect and distribute our products, work in sync with the waste management infrastructure in Australia and New Zealand as well our commitment to design out waste.”

Peggy Sue is also known for promoting the importance of sustainable self-care, urging their community to reconnect and slow down.

Although, ‘self-care’ can sometimes be depicted as a sign of vanity, for Shanah it became a moment of relief in a time of hardship. In 2019, Shanah and her husband were expecting their second child. During her 20-week scan, the family was over the moon to discover they were having a little boy, a younger brother for Peggy. But sadly, their world was turned upside down when they were given the devastating news that his heart hadn’t grown properly and there was no chance of survival after he was born. Despite this heartbreaking reality, the couple bravely decided to carry him to term and named him Tobias, meaning God is good.

LOCAL PEOPLE on the importance of the wellbeing of both their community and their environment, setting them strides apart from other skincare brands.

“We met him, and we loved him endlessly, then we said goodbye when he was just 10 days old.

The best 10 days of my life,” says Shanah. “For both myself, and for Alysha, who walked closely beside me.”

After living through this tragic ordeal, Shanah found that self-care took on new meaning.

Focusing on her skincare ritual, and carving out small moments for herself, allowed her the time for the world to not feel as heavy.

“After going through a tragedy like this, we have a deep conviction and understanding that a self-care routine can be such a beautiful moment where you stop and re-centre yourself,” she says.

Shanah and Alysha both believe regular skincare is not only beneficial for your skin, but also in caring for mental health. These kind-hearted and successful women place particular value

“Each day we actively try to create a brand that puts its people at the centre of everything we do. We like to say that we are for people and the planet, and each decision we make needs to favour both,” Shanah says. “We are 100 per cent ethically made within Australia, all-natural ingredients, female-founded and members of APCO and REDCycle to ensure we are taking the proper steps to be as sustainable as possible.”

They also use their business to support Destiny Rescue – an organisation working towards stopping sexual exploitation and the child trafficking industry. For every sale made at Peggy Sue Co, the company donates $1 from the profits. As mothers themselves, this is an issue very close to their hearts. “The ongoing generosity that we receive from our tribe is nothing short of amazing and we know that together we can make a difference,” Shanah says.

The impressive brains behind this respected brand strive to create beauty in all things around them, offering care and creating with a conscience. From their "incredibly unglamorous" beginnings – as Shanah describes it – to now running an incredibly successful company, Shanah and Alysha lead with love always.

“Our range is kind on the planet, and designed to not only nourish and care for your skin, but we hope our products help us all slow down each day,” Shanah says. “We want our customers to enjoy meaningful moments of self-care, where we can recentre our minds and show ourselves some love.” ¡ If you want to get your hands on some products, go to peggysue.com.au

The lovely ladies at Peggy Sue Co are offering Coal Coast Mag readers $15 off all products when spending $50 or more!

Use code COALCOAST15 *One use per customer. Valid until Feb 14, 2023.

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FINDS FOR YOU

finds for you Look no furt her...

Yr oulocar onl exe-psertoiepnscehsop fo & buys!

The Living Hearth This eclectic Thirroul store houses a beautifully curated treasure trove of sustainable eco homewares and artisan brands.You will find exclusive French linen bedding and tableware in unique colours as well as linen clothing for him and her.

Shop 5/264 Lawrence Hargrave Drive, Thirroul 0412 295 048

Palette Knife Painting Workshop 12 March 2022 This palette knife painting workshop is suitable for all skill levels – you can be an absolute beginner wanting to plunge into the art world and try out a painting class or be an experienced artist wanting to explore a new painting technique to enrich your abstract painting.

You will learn the techniques behind the tool and plenty of tips and tricks in this enjoyable three-hour workshop! www.jacquelinemolina.com/workshops Clifton School of Arts, 338 Lawrence Hargrave Drive, Clifton

If you would like to have a product featured next issue, please email hello@coalcoastmagazine.com to book in.

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@coalcoastmag

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FINDS FOR YOU

Stella May Designs is a mum and daughter duo, focusing on handmade, quality clothing and accessories for mum and bub!

Available at Thirroul Collective 271-273 Lawrence Hargrave Drive, Thirroul Open 7 days 0499 977 993 The Salty Crown An Australian designed and handmade hat business – with each hat carefully handcrafted in owners Nikita and Audrey’s south coast studio. The Salty Crown hats are hugely influenced by, and created for, the ocean lover, the traveller, the adventure seeker, the wild heart, the free-spirited lover of life. Inspired by those living authentically and in an unconventional way, but always leaving a positive footprint behind. www.thesaltycrown.com @thesaltycrown hello@thesaltycrown.com

Kai Yoga It's time to reconnect to your health and wellbeing and give yourself the attention you have been craving. As we step into a new year, it is the perfect time to lean into movement and initiate ritual to build energy and grounding. KAI YOGA is a boutique yoga studio in the heart of Corrimal, @kai_yoga_south. With over 20 years of yoga teaching between them, their family-owned, community orientated studio welcomes all yoga lovers no matter your flexibility, fitness level or age. Try their awesome INTRO OFFER – 3 weeks of unlimited yoga for only $59!

Level One, 172C Princes Highway, Corrimal www.kaiyoga.com.au

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FINDS FOR YOU

HC Nannying Looking for a nanny or babysitter? Then look no further than Thirroul’s Hannah Clatworthy from HC Nannying. Hannah has completed her Certificate III in Early Childhood Education and Care while working towards her Diploma in Early Childhood Studies. She has all her working with children checks, multiple years’ experience, and is available anywhere in the Wollongong or Shellharbour region. Prices start around $25 an hour.

Contact HCNannying

Eva Wilson Tarot & Astrology Ever wondered about astrology and tarot? Do you need clarity, comfort or confirmation? Book in for a session with Eva Wilson Tarot & Astrology. Eva is an experienced reader, student of astrology, empath and energy feeler. Her reviews are amazing! evawilsontarotastrology 0413 996 119

Illawarra Grevillea Park Autumn Open Days 2022 Come along on May 7/8,14/15 between 10am – 4pm You'll find expansive native display gardens, rainforest and vine forest walks, plus picnic areas. Plants will be for sale as well as the new release book The Illawarra Grevillea Park Botanic Garden: A Photographic Portrait. Adults $7; children free; dogs on leash welcome.

Grevillea Park Road, Bulli illawarragrevilleapark.com.au If you would like to have a product featured next issue, please email hello@coalcoastmagazine.com to book in.

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@coalcoastmag

coalcoastmag

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LOCAL MUSIC

teenage diary THIRROUL SINGER-SONGWRITER KAY PROUDLOVE HAS TURNED HER HAND TO MUSICAL THEATRE IN THE UPCOMING PRODUCTION, DEAR DIARY Words Elana Stone @elanastoneworld

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Indie-folk singer/songwriter Kay Proudlove has been a constant in the Wollongong music scene for 15 years, bringing her brand of intimate live performance style to venues up and down the coast. You may have been privileged to witness her soul-bearing voice at venues like La La La’s, Headlands Hotel, Kiama Leagues, or at the Illawarra Folk Festival or more recently the Thirroul Music Festival. With a wealth of experience on stage, Kay’s vulnerable story-telling through song can be relatable, heartbreaking and joy-filled all at once. The accomplished musician is now expanding her repertoire, working with Merringong Theatre to release a new stage show this May, in which Kay’s teenage diaries will be front of stage. After rediscovering her journals when moving house, Kay knew she had found some creative gems.

Heartbreaking, hilarious and sometimes cringe-worthy, her diary entries were put to music and crafted into Dear Diary – a show of storytelling, music and self-discovery.

LOCAL MUSIC

They were so embarrassing at the “ time but they are hilarious to me now”

We spoke to Kay about growing up in the Illawarra and how it feels to share her diary with the world… and her parents.

Where did you grow up? Thirroul. I went to Thirroul Primary School, with a short stint in England in Year 2 and 3. I got teased for having an Australian accent, and then back to Australia where I got teased for having a Northern English accent!

When did you start writing songs? I wrote my first song at 14 – it was called Colourful and it was a love song. I had big feelings and I didn’t know what to do with them.

I love the idea of presenting your teenage diary entries to the world. What kinds of juicy revelations can we expect to hear?

You might hear a bit about a celebrity crush that I had – there were definitely fan fictions involved.

One of them was Daniel Radcliffe. He’s not in the show, although I’m trying to get him a small part [laughs].

What period of your life do these diary entries represent? The diary starts in Year 7 (2000), age 13 to age 16 (2003) – from the time of Spice Girls to the time my friends started getting their driver’s licences.

Was anything too juicy or embarrassing that you had to leave it out? Not really. If anything, it brought back other embarrassing memories from that time and those also ended up in the show. They were so embarrassing at the time but they are hilarious to me now. I had to separate myself from this character that I was writing about. [In the show] ‘Kay’ has to pack up her old room and that’s where it comes from – the diaries appear. The songs are all diary entries.

Is there anything in the show that your parents would be shocked by? No, I don’t think so. I’m pretty open with them now. There’s probably a few things that they may have suspected that will be confirmed!

Do you look back on your teenage self fondly? I do… sometimes. There’s a big theme of body image running through the play. I feel a lot of fondness but also it makes me sad to think of myself back then and how I was feeling about myself at the time. It’s super hard for teenage girls and it doesn’t get better for a long time for some people. It’s a constant reminder of how far you’ve come from when you hated your body.

What would you say to your teenage self?

What would I say to baby Kay? I would say – just relax a bit. Chill out! And don’t be afraid to make your art. I would say, ‘Hold on to that drive you have to make art and to be really truthful with your music.’

A lot of your songs seem to be about not being a very convincing adult… I would say that I am a ‘stealth’ adult, in that, I definitely am one: I have two dogs and a mortgage and a fiancé and I can pay my bills. But I still don’t believe that I am a grown-up. I’d say I’m a grownup in disguise – from myself. ¡

Dear Diary by Kay Proudlove will be playing May 19-21 at the Illawarra Performing Arts Centre.

Tickets at merrigong.com.au

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COMMUNITY

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COMMUNITY

connect through music YOUR LOCAL WOLLONGONG CONSERVATORIUM COMMUNITY ENSEMBLES ARE WELCOMING NEW MEMBERS Words Vicky Wallace Images David Rooney

If you’re looking for activities in which to engage or reignite your social network, you don't have to look further than the Wollongong Conservatorium of Music (WollCon), which has much to offer by way of community ensembles, choirs and orchestras for musicians of all abilities.

Whether you are an orchestral player, singer or just want to be part of a world music-style ensemble, there is a group for you to join.

“Our ensembles, which welcome people from across the community, are a vibrant and significant part of our program,” says David Francis, CEO of WollCon. “The breadth of our programs includes a string orchestra, two community ‘bands’ known as The Con Artists and Curious Rendition Orchestra (or CROW), and the Conservatorium Community Orchestra for more proficient musicians interested in classical music. We also have our adult community choir, the Conchords. These groups all explore a wealth of musical styles and perform across Wollongong and further afield. It’s wonderful that so many members of the community share their love of music by learning and performing together.”

David is a singer himself and until moving to Wollongong was the conductor and musical director of a community choir in Pambula on the far south coast of NSW.

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COMMUNITY

“People love the social aspect of belonging to one of our community ensembles as well as the expert music tuition they receive at the weekly rehearsals,” David says. “The beauty of our community ensembles is that they welcome and accommodate people of all different abilities – there’s no audition process.”

Gwynneville resident Lesley, who at 76 years of age is one of the oldest members of an ensemble at the conservatorium, joined CROW four years ago to fulfil her lifelong dream of playing drums.

“I absolutely love it. It is the highlight of my week. Everyone is learning and mistakes are forgiven,” she says. “My first attempt at playing drums was when I was in kindergarten. I picked

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Lesley on drums

COMMUNITY

Con Artists, as well as the WollCon Community Orchestra for experienced musicians (from secondary school age to adults). up a drum for a music lesson and the teacher promptly took it from me saying, ‘drums aren’t a girls instrument, only for boys’ and handed me a triangle instead. So, at the age of 72, I joined CROW, and nervously turned up on the first night of term. This tall man approached me and obviously noting that I had no instrument asked, ‘What do you want to play?’. I said drums and he guided me to the drum master and I was in. I was a member of an orchestra.”

That tall man Lesley describes is David Rooney, who has been at WollCon for 12 years. He coordinates WollCon’s Schools and Band Programs, is the musical director for the community ensembles, and offers trumpet and brass lessons.

David has created a diverse and vibrant music community in the Illawarra, connecting people of all ages and music abilities, with beginner and intermediate ensembles such as CROW and The

“Ensembles such as CROW play an important role in the community as a social outlet for less experienced musicians,” says David. “It’s been wonderful to see people like Lesley enjoy the group so much while improving their music ability. The Con Artists Community Band is a huge rambling, all-ages, all-instruments chaotic mess of an ensemble that has somehow brought together so many wonderful community-minded people, and has been responsible for numerous memorable events, spin-off ensembles, and even the annual HONK! Oz Street Music Festival in Wollongong."

The Community String Ensemble, directed by Adrian Davis, is open to adult violin, viola, cello, and bass players. There’s no audition process to join and the ensemble is focused on developing the musical talents of its members.

“Players, as a group, will further develop their bow technique and dynamic range as we tackle

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COMMUNITY

People love the social aspect of belonging to one “ of our community ensembles as well as the expert music tuition they receive”

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COMMUNITY

a range of musical styles. It is important to challenge each student so that they can actually progress their ability,” Adrian says.

Ensemble rehearsals are weekly during term and the group are expected to present at least four concerts to the local community per year.

“This was obviously very difficult during 2021 with no face-to-face teaching or performing possible,” Adrian says. “But I was able to combine all the student recordings from last term into audio files for an end-of-year concert offering.”

And for those who love to sing, the Conchords welcomes beginners and experienced singers aged 16 and over, and no audition is required.

Head of Voice at the Conservatorium, Trish Delaney-Brown, has been directing the community choir since 2018 and says the weekly rehearsals are an absolute highlight.

“We laugh a lot, and along with the camaraderie and joy of singing together, it's been so satisfying to take the choir from unison or two-part songs to wonderful ringing three and four-part arrangements,” Trish says.

The Conchords is a choir for those who are looking for a more relaxed, fun and easy-going choral experience. With a repertoire spanning rock, jazz, gospel, folk, music theatre, classical and more, it is a choir for everyone who wants to sing, have a good time with others, and be part of a music community.

“We’ve performed at the Wollongong Botanic Garden, VIVA festivals and WollCon open days, and apart from the performance itself, I am always stoked that without fail we have someone approach us after to ask about joining,” says Trish. “If we spark that interest and sense of belonging, it makes me think we are doing something right.” ¡

To be part of a community whose lives are connected through music and the joy of making music together, go to wollcon.com.au/ensembles – Enrol at WollCon: wollcon.com.au/enrolment-application Watch the Con Artists in action at the HonkOZ street festival. Find out when: www.facebook.com/honkfest

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LOCAL MAKER

a glaze with colour FEELING CRAFTY? PREPARE TO BE INSPIRED BY SELF-TAUGHT CERAMICIST RHIANNON GILL, WHO IS MAKING BIG WAVES WITH HER SMALL RUNS OF HANDMADE, FUNCTIONAL WARES Words Jo Failes

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LOCAL MAKER

A lover of nature and inspired by colour, Rhiannon moved to the Illawarra from Queensland as a teenager, growing up in Shellharbour, and now calls Corrimal home.

She discovered the world of pottery after taking a local class and has built up her business to the stage where she can work full-time on her ethical pieces.

“I went to a little community class years ago a few times, fell in love with it and just chipped away for quite a while before wanting to do it more consistently. It's amazing that I can actually make a living from this. It's insane and it hasn't lost its shine. I mean, you do have your days and it's such a messy medium. You’ve got to be fine with being dirty; you're not going to have nice nails!” says Rhiannon.

Rhiannon recently moved her creative space from a studio at home to a larger industrial space.

“The last year was quite a big year, so at the end of it, I was just working in chaos. Somehow I got lucky enough that I could move to a bigger space.

There's less room to trip over yourself because I'm really klutzy!” Rhiannon laughs. “I never knew how much of a process it would be to move a business, I'm just very naive, I think, but it's almost there, which is really exciting.”

Refreshingly honest, Rhiannon remembers her first clay creation. “I kept my first vase that I ever made and it's hideous!” she recalls.

When she's not crafting on the wheel or handmoulding her creations, Rhiannon spends her time with nature, via gardening and bushwalking – and colour is her main inspiration.

“My shapes are quite classic and simple. So it's less about the object and more about the colour.

I'm quite obsessed with colour. It's awesome.

My brain just moves on really quickly and I'm always trying to find the next colour pattern.

For everything you see on Instagram and social media, there's like five million test things that I've done," says Rhiannon.

Rhiannon turns to her Instagram followers for help with names – with 'Seafoam', 'Marshmallow' and 'Shoreline' a few examples that perfectly sum up her divine glaze colours. “I tend to put it out to the people now because my brain's just like another thing you've got to think of.

Instagram is one of those things where you both love it and hate it. I think it's an important tool, but it's so important not to get bogged down in it as well.” Rhiannon says.

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LOCAL MAKER

Over the last year, with Covid having a huge and often negative effect on small businesses, Rhiannon has seen her ceramics business thrive – and largely thanks to Instagram.

“With Covid, I think I was one of the lucky ones, as I'm quite an introverted person, so it didn't affect me too much personally. I felt okay, as all of a sudden those social pressures were not there anymore. And you had time to really work out what was important,” she recalls. “Business-wise, all of a sudden, I was visible on Instagram. It was actually a really good year for me. I think people like Instagram because they can engage with you and feel a part of the process, which is lovely and everyone's kind. It's enabled me to move to this next stage in my career and I'm just hoping that momentum, where people still love homemade, continues to grow.”

something that “hopefI produce ully will be loved and used for years, as opposed to something that is mass produced”

The talented ceramicist follows an ethical approach to her craft, preferring to make small runs of her works. She also sells seconds and donates to other artists.

“I produce something that hopefully will be loved and used for years, as opposed to something that is mass produced and probably not paying people decent wages,” Rhiannon explains. “I also sell items at a reduced price because not everyone can afford the standard. And for anything that is not functional, I donate to artists who can smash it up and use it in mosaics, for example.”

One of Rhiannon's current goals is focused on achieving the trickier colours. “In ceramics, it's hard to make purple and yellow. The unattainable colours, so I've got to get there!”

As people turn more and more to arts and crafts for mindfulness or mental health reasons, Rhiannon sums up how you can get into a meditative state during the creative process.

“I'm definitely a thinker. I do listen to music and podcasts at the same time, but there are times when you are in with your thoughts, you're almost meditating. I'm not a super slow person overall and I get sidetracked easily. So, it's nice to find that with clay where you just get into the moment and your thoughts.” ¡

Check out Rhiannon's beautiful handmade wares via her Instagram page @rhiannongillceramics or website at www.rhiannongillceramics.com

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RECIPE

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LOCAL DROP

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LOCAL DROP

in good spirits FOUNDED BY FOUR FRIENDS WITH A COLLECTIVE GOAL TO PRODUCE PREMIUM HANDCRAFTED SPIRITS, WOLLONGONG’S FIRST DISTILLERY, HEADLANDS DISTILLING CO, HAS FAST BECOME AN INDUSTRY-RESPECTED BRAND Words Olivia Tollardo

degrees – Thomas and Lachlan gained a PhD in Science, Dean a Master of Business, and Jared became a chemical engineer.

Born off the back of genuine friendship and a united goal, the boys behind Headlands Distilling Co saw a gap in the market for ethically-made craft spirits and combined their diverse skillsets to produce nowinternationally recognised alcohol – right here in Wollongong!

Using their individual backgrounds in science-based academics and business analytics, Jared Smith, Dean Martelozzo,Thomas Simnadis, Lachlan Hingely – aka Smithy, Deano, Simmo and Lachie – set out to open Headlands Distilling Co in 2015.

“We were having a few drinks one night and threw it out there as an idea,” Jared laughs.

Jared, Dean and Thomas had all been through school together at Wollongong’s Smith's Hill High, and then met Lachie at UOW, where they all completed undergraduate and postgraduate

And despite numerous setbacks and unforeseen hurdles, Wollongong’s debut distillery released its first product, Seacliff Vodka, in 2018, to much local fanfare.

“We spent a lot of time learning how to perfect a high-quality product,” Dean told the Illawarra Mercury at the time. “We want to represent Wollongong with our products. Ours is a story of four young local guys who are chasing a dream and taking on the big players in the industry. Each of us has a unique skill set that conveniently matches up to begin a distillery.”

By continually promoting sustainability and quality, Seacliff Vodka put Headlands Distilling Co on the map, with the liquor since taking up residency as a house spirit at The Illawarra in Wollongong’s CBD, famed as one of the best vodkas “in all the land.”

“From the outset, we established a clear vision to produce the highest purity spirits and never

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LOCAL DROP

L to R: Smithy, Lachie, Deano, Simmo

The process is all carried out on-site, which allows us “compl ete control and certainty over the production process” compromise on quality,” Dean added. “We grew up during a time that Wollongong was seen as a steel city but as we matured, we noticed the shift away from manufacturing into more creative and lifestyle-oriented industries. The cultural vibrancy of the city bubbled to the surface and along with it, the demand for high quality, sustainable and local products.”

Drawing on the inspiration of Australian coastlines, Jared, Dean, Lachlan and Thomas named their business to represent the familiarity of humble seaside headlands. “So much of the Australian population lives on the coast,” says Jared. “We think the rock feature of a headland provides comfort to where many grew up. We used these same ideas in our packaging, with the artwork, text and style of our bottles an important factor in the representation of the business.”

Crediting their ‘grain to glass’ ethos and unwavering environmental consciousness for their success, Headlands Distilling Co has now become an innovative brand that combines passion with native produce to create specialist gins, liqueurs and single malt whiskies.

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What sets the distillery apart is their complete transparency around the production process – from ingredient supply chains to industry best practice. Unlike some other commercial producers, the business prides itself on making all their spirits entirely in house, using ingredients that can be traced back to the farmer. For example, the barley, used as the base for Headlands’ spirits is sourced from a single grower in the Riverina region of NSW, and then transferred directly to their distillery.

“We mill, ferment, distill and bottle our handcrafted spirits at the distillery. We have complete oversight of the grain from the time it goes into the ground to the time it goes into a glass,” says Jared. “The process is all carried out on-site, which allows us complete control and certainty over the production process.”

Qualified in chemical process engineering with a special interest in hydrogen and renewable energy, as well as organic chemistry, Jared spends countless hours refining this process in their North Wollongong warehouse. “In the early days, it was super physical, we were shoveling all the

LOCAL DROP

grain and lifting sacks by hand,” he says. “Over the last six years, we’ve slowly improved the process.

Now we’ve got a vacuum system for handling the grain without bags, cutting down on waste.”

There are currently three types of gin on offer at Headlands Distilling Co, the fourth temporarily discontinued due to declining supply of a key sweetener – native stingless bee honey. Australian juniper is the hero ingredient of these spirits, the flavour profile distinctly different to the pinelike zest of traditional European juniper. Found exclusively in coastal areas, Australian juniper grows on native boobialla shrubs to produce bush-tucker fruit with a subtle floral flavour. In similar salt-tolerant environments, Headlands Distilling Co. found Illawarra plum fruits. Also referred to as daalgaal, Illawarra plums are an irreplaceable ingredient of their gin and whisky recipes. For this reason, plans are in the pipeline to grow an orchard full of Illawarra plums and Australian juniper on the NSW south coast.

“It’s our 8-10 year plan to have grown our own orchard. Everything will be in the one spot and we’ll have fertilised, pruned and well-watered

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LOCAL DROP

plants that produce high yields,” says Jared. “The orchard will host daalgaal and boobialla plants in an effort to increase the supply of quality ingredients. We have been in contact with the guy who owns the land we’re interested in near the Kiama Bends. We got an email from the owner, who said come down for a meeting to chat about planting your trees here. He’s employing First Nations workers to tend to the land.”

The production and release of their single malt whisky in 2020 marked a huge milestone in the development of Headlands Distilling Co. What began as an interest in wastage and traceability within Australian grain and barley industries, has turned into a business which values experimental freedom and innovation. Determined to maintain their reputation for creative approaches towards craft spirits, a new category of whisky is also in the works at the distillery.

“It’s inspired by the production methods and process of Japanese sake and shochu,” says Jared. “We are working to create our very own Japanese-style whisky, and are excited to be working with a mould professor to learn more about aspergillus oryzae – the primary ingredient used in traditional Japanese fermentation industries. If we can pull it off, it will be the first of its kind in Australia.”

So where can you get your hands on this locallymade liquor? You can buy directly from the Headlands Distilling Co website or a number of local stockists, or better still visit the distillery and take a tour – they run every Friday (4pm-7pm) or Sunday (12pm-4pm) for free!

Check out Headlands Distilling Co at 12/6-8 Ralph Black Drive North Wollongong or headlands.com.au

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“No need to book, just show up and enjoy,” says Jared. “Depending on the season, you can taste locally hand-foraged Illawarra plums, desert raisins, emu apples and other seasonal native produce. Plus, we’ll show you how we make our spirits the ‘grain to glass’ way.” ¡

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LOCAL SPORT

game, set, match AS ONE OF AUSTRALIA’S LEADING PROFESSIONAL TENNIS PLAYERS, SHELLHARBOUR’S ELLEN PEREZ IS A STAR ON THE RISE FOLLOWING A MOMENTOUS YEAR, INCLUDING WIMBLEDON AND THE OLYMPICS Words Penny Keogh @oursliceofpie Images Olivier Rachon Photography ollieozphoto.com

The words, of course, inspire hope that hard work and tenacity will get you there. That is profoundly evident in Ellen’s success in 2021 – the 26-year-old from Shellharbour is now in the best form of her nine-year career, which some might say has been a long time coming.

“It was ridiculous the amount of people at the Olympics from the Illawarra and south coast,” Ellen Perez mentions proudly as she recounts her Tokyo Olympic experience.

“Anyone can achieve. I think I really saw that at the Olympics.”

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This past year saw Ellen break into the top 200 of women’s tennis players worldwide to achieve her best rankings to date - 162nd in singles and 34th in doubles. Ellen has also achieved centrecourt prominence in some of Australia’s most inspiring recent sporting moments.

LOCAL SPORT

First it was in June, where Ellen qualified in her first Grand Slam with a main draw spot in Wimbledon. Then it was off to Tokyo in August where Aussie hearts were lifted in Ellen’s doubles pairing with Sam Stoser in the quarter finals.

Ellen also represented Australia in November, making her debut in the semifinals at the Billie Jean King Cup in Prague.

Ellen’s charming modesty and delightful ease in sharing her experiences, though, make it hard not to suspect that beyond determination alone there might be something innately unique behind her phenomenal sporting success.

Ellen credits almost everyone but herself for these highlights, with her coastal upbringing featuring highly among those things which have most influenced her character.

“I love the south coast surfer vibe,” says Ellen.

“Nothing really bothers me too much. I’m easy-going. I think that’s part of it. I started off at Oak Flats Tennis Club when I was seven, where I trained in the group squad under Alex Pero.

After a while I moved to Albion Park Rail Tennis Club because they had hard courts, not synthetic courts, and I had a great coach in Brett Edwards, who was a big influence in my tennis. I’ve enjoyed going back a few times to do a bit of coaching with the kids and give out a few racquets.”

Family sporting interests also proved influential, although like many kids starting out, Ellen acknowledges some reluctance to take the path offered.

“My mum played softball for NSW, so she loved sport. Dad played social tennis and wanted me to do tennis. I wouldn’t say I loved it. I’d much rather play soccer back then,” says Ellen. “As I developed with it, I liked it more. At first I was following my dad's dream and now it’s really mine.

By the time she was 14, Ellen had won at nationals for her age and had been spotted by Tennis Australia for their pathways program. Through that program, at 16, Ellen moved to the heart of Australian tennis in Melbourne, before heading on scholarship to the USA’s University of Georgia.

“It’s just like the movies,” explains Ellen fondly of her time in the States. “Huge budgets, the best equipment and huge crowds.”

Turning pro in her final year, Ellen’s upward trajectory since then has fulfilled a prophecy predicted by even Ellen’s primary school pals.

“When I got to Tokyo, I remembered back when I was in Year 10 at the school formal, I was voted the most likely to go to the Olympics. I never forgot that,” Ellen recalls with a sense of pride and nostalgia. “The Olympics is like a big sporting

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LOCAL SPORT

You have those dreams “ and set yourself goals. Then

you have moments like that at competition and see that hard work pays off. It’s a big motivato”r family and finally I got to go there. It was surreal to mix it with some of the best in the world. All the Aussie athletes were in the same building.

We were all swapping stories. I got on with the Aussie taekwondo girls and the boxers.”

Topping off the year was an against-the-odds success at the Billie Jean King Cup, the premier international team women’s tennis competition and counterpart to the men’s Davis Cup. “We were the underdogs. We didn’t go in there with our best team. Ash [Barty] and Sam [Stoser] were staying home,” says Ellen, allowing herself a moment of satisfaction at the achievement. “We beat some great teams and made it through to the semifinals.”

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Reflecting on the almost nine months on the road, Ellen considers that it has been a mix of good mates and personal drive that has helped her through.

“You have those dreams and set yourself goals.

Then you have moments like that at competition and see that hard work pays off. It’s a big motivator,” says Ellen. “I have a competitive nature and don’t want to fall behind. It’s easy for me to get active, for most part. It takes a big family though to do well. I think for me, having a travel buddy in Storm Sanders has helped when you’re on the road for so long. We hired a coach together. We get along so well.”

Keen to capitalise on the enthusiasm and success of the year that’s been, Ellen turns her thoughts to the future in the context of a surging momentum in Australian women’s tennis.

“We’re hungrier than ever to get to Paris Olympics in 2024,” Ellen says. “Australian tennis is going great. Before we had one in the top 100, we now have 15 in the top 250. And, of course, Ash Barty is doing such big things in tennis. It was so exciting to see her win the Australian Open.

A lot of people are getting down to the tennis courts again. It’s great to have that environment around you.” ¡

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TRAVEL

welcome to country EXPERIENCE, LEARN AND SHARE ON THESE SPECIAL FIRST NATIONS TOURS Words Matt Castell curatedtravel.com.au

While domestic tourism is thriving, most Australians tend to book a hotel and maybe a trip to a theme park and don’t pay too much attention to day trips or experiences – and we’re missing out.

Australia has arguably the oldest and most interesting culture(s) on the planet, thanks to the First Nations People, who have been and still are, custodians of this land. Tourism and education can go hand-in-hand and there are heaps of great opportunities around NSW and further to learn about local customs, stories, and traditions.

If you have a few days to spare over the coming months and want to try something different than your favourite weekend spot, check out these operators in NSW and support a local business.

Here are a few to investigate…

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TRAVEL

Ngaran Ngaran Cultural Awareness Tours Operating since 2011 on the South Coast on Yuin Country, near Narooma, this Aboriginalowned business was founded by Dwayne Bannon-Harrison, who is also a member of the NSW Aboriginal Tourism Council. He runs workshops and on Country experiences, where you stay in permanent tents and participate in traditional wellness sessions, dance, yidaki (didgeridoo) and yarning circles.

You’ll meet, talk, and learn from knowledgeable First Nations guides and experience several significant sites on Yuin Country. Guests will also indulge in local dishes, such as river mint snapper in paper bark, finger lime butter freshly shucked oysters and muntire marrang wattleseed splat.

Prices start at $880 per adult and $440 per child for a two-night experience, including accommodation, experiences and meals.

www.ngaranaboriginalculture.com

Aboriginal Blue Mountains Walkabout This multi award-winning Aboriginal walkabout adventure in the Blue Mountains will provide you with ancient wisdom that will change your life, providing a deep connection to Country and culture.

Spend a day living the life of a Darug language group local, learning what life was like before contact in 1770, as you travel back in time to become part of ‘The Dreaming’. You’ll learn traditional methods, and bushwalk a walkabout song line of sacred sites via spectacular rainforest, while hearing stories about natural land, art, and ceremonial sites.

Explore Byron Bay Far too many people visit the Byron Shire and miss out on learning more about what makes the land so magical and special. Join Delta Kay, a proud Arakwal Bundjalung custodian, who is committed to working in genuine partnership with the local community to promote awareness and mutual respect between Aboriginal and nonAboriginal people.

Delta runs small group, two-hour tours (all ages welcome) of Broken Head and Cape Byron, where you’ll learn a bit of Bundjalung language and facts about bush tucker, natural weapons, tools, and artefacts. If you’re lucky, you might even spot dolphins, whales, and other wildlife on her informative adventures.

If your tastebuds do more guiding than your feet, check out the Bangalow bush tucker tour and keep your eyes out for turtles and platypuses before finishing with a tasty treat and a cuppa.

Guided walks and bush tucker tours start at $59pp.

www.explorebyronbay.com

Bundyi Culture Tours If you find yourself out Wagga Wagga way, check out the different styles of trips offered by Mark Saddler, professional guide, and proud Wiradjuri man. He’ll get you off the beaten track to learn about the world’s oldest people, with over 60,000 years of stories and culture to share.

Trips can be tailor-made to suit your needs, or you can book from their not-so-standard offerings, which range from guided bushwalks and bush tucker tours to winery and motorbike trips around spectacular Wiradjuri Country.

Bushwalks are $95pp and start at Faulconbridge station.

Day trips range from $88-440pp.

www.bluemountainswalkabout.com

www.bundyiculture.com.au

For help planning your getaway, head to curatedtravel.com.au

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LOCAL HOME

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LOCAL HOME

pink church SCARBOROUGH

First owner: St Paul’s of Scarborough Church Current owners: Sam and Amanda Bennett, and their children, Bobby, Alfie and Banjo Images Creative Events Photography

How long have you lived here? 11 years.

What attracted you to buy this home?

The pink facade of the church by the sea was the initial hook. We were then taken by the double height ceilings, wide open spaces and, particularly, the peaceful warmth that she holds.

Do you know anything about the history of the home/building? Our grand dame this year celebrates her 100th birthday. The Church, formerly known as St Paul's of Scarborough was a functioning part of the community until 1986 when it was sold to a private buyer and has been through a number of hands since. It has seen many weddings, weekly religious meetings, and I’m sure, has many stories to tell if these walls could talk.

Have you made changes to the home?

Only superficial maintenance to protect her integrity and also internal cosmetic improvements. The building has had previous extensions and changes made over the years to convert it into a three-bedroom home with lofted living spaces.

Living in such a unique place full of history, have you ever had any strange senses or spooky encounters? It is quite the opposite, this home holds a space of calm, so I assume someone has really worked their smudge stick to clear the energy. We did have a very large diamond python that based itself on our verandah roof for many years and would wrap itself around the steeple... what is a church without a resident python? ¡

Sam: I love the church. We are really lucky to have

found her when we did. The large, open living area is a particularly calm space, and I love the deck with ocean and escarpment views. Both are great spaces to relax with family and friends. I get lost in the views on a daily basis.

Amanda: I could never part with this home – it is so

unique, beautiful and holds grace. I smile every time I round the bend and see her sitting quietly, unaware of her own beauty. We are proud custodians of a very special home within an amazing community of supportive families that round out paradise for us.

Bobby, 7: It has a lot of history and I love the

colourful windows. There's also a lot of space to play.

Alfie, 6: I love that we have a creek in our backyard to

catch tadpoles and I love our big tall roof.

Banjo, 4: I like the loft because I can spy down on people.

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SLUG

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LOCAL STYLE

set the tone HOW TO INCORPORATE WARM AND COOL COLOUR PALETTES IN YOUR HOME Styling Jessi Eve Interiors @jessi.eve, jessieve.com.au Words Hayley Griffiths @hayleyg.creative Images Louise Roche –The Design Villa, Amani Lindsell

When it comes to selecting hues for your space, it can sometimes feel overwhelming with so many options available. Industry professionals often think of the interior colour palette divided into two groups of colours. In simplified terms: reds, yellows, oranges, beige and creamy colours being warm, while blues, greens and greys are cool. Generally cooler hues have a blue base and warmer colours have a yellow base to them. Embrace these must-dos from interior stylist, Jessi Eve, to understand how to correctly use colour to enhance your own abode.

Firstly, it’s important to note that even if you’re not into bold, obvious warm or cool colours, both neutrals and whites are also warm or cool, according to their undertones. Depending on the application, keeping the undertones consistent and complementary will ensure a cohesive result every time. This applies holistically to your interior from paint to tiles, cabinetry, benchtops, fabrics, furniture and linen.

“You can mix cool and warm but it’s all about balance,” says Jessi Eve. “This could look like a coastal palette of cool greys, navy blue and white but paired with warm, natural tones, such as oak timber and tan leather. Or pairing a warm natural leather sofa with cool stainless steel legs and warm blush cushions with a grey terrazzo coffee table.”

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The selection of warm and cool hues should reflect your vision of the mood you wish to create in a space. Warmer undertones evoke a sense of energy and optimism, while cooler tones can feel more calming. Likewise, a space with warmer tones may feel inviting and homely, alternatively cooler hues can help to make a space look minimal and clean. Jessi Eve suggests an easy and commitment-free way to incorporate colour into a space is by “utilising interchangeable elements such as artwork, cushions, accessories, rugs and furniture. These items can be easily swapped out to create a new look.” ¡

LOCAL STYLE

COOL Cool colours in shades of green, blue and purple (with blue undertones) are said to have a calming effect, therefore are suitable in spaces like bedrooms where the aim is to relax and unwind. These colours give the impression that they are receding, which can make a space feel more open. Grey hues on the cooler side are also very versatile and can add depth to any room. It’s good to note that cool colours work well in rooms that get a lot of natural sunlight as they can help balance out the yellow tones in a space. When it comes to selecting finishes, Jessi Eve says, “chrome, stainless steel, gunmetal grey and brushed nickel are all cool in tone.”

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LOCAL STYLE

WARM The last few years has seen trends shift from predominantly cool-toned neutrals (like steely greys) to warm-toned neutrals (like earthy beiges).

“This shift was reinforced with the introduction of trending colours such as nude pink, burnt orange, terracotta, ochre, olive and khaki – all of which are warm in undertone,” says Jessi Eve. It’s important to take into consideration the aspect of your space. Utilising warm colours in rooms that don’t get much sunlight works well to avoid a sterile, dark and cold environment. Another way to add warmth in a space is with finishes. For example, incorporating rose gold, copper, bronze or brass finishes in frames, hardware and lighting will create an uplifting feeling of warmth and brightness.

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HEALTH

back to school 3 STEPS TO PACKING A HEALTHY AND ENVIRONMENTALLY-FRIENDLY LUNCHBOX Words Julie Landon julielandonnutrition.com

Fussy eaters, allergies and healthy snacks – school lunches can be a challenge for many parents. Kids need food that will nourish and sustain them for the six hours that they are in school. They need food that won’t hype them up briefly, only to ‘crash and burn’ 20 minutes later. They need food that they like, is easy to eat, and, ideally, has minimal impact on the environment. Sounds tricky? Here are some tips to help prepare delicious lunches:

1. Fill the lunchbox with whole foods to energise and nourish

fruit 1-2 servings. Whole or chopped up into

smaller pieces. Provides essential nutrients like vitamin C and bioflavonoids necessary for boosting immune function, carbohydrates for energy, and fibre essential for gut health. vegetables Perhaps a tricky one for some, but vegetables provide nutrients for concentration, growth and supporting their immune system.

Aim to include a rainbow of colours across the week as the different colours provide different nutrients. Cherry tomatoes, sliced cucumber or capsicum are delicious with a dip. protein Think chicken, cheese, seeds, meatballs, tinned fish, eggs, legumes or yoghurt, but limit processed meats with lots of additives. Protein assists growth and development but also helps your child feel fuller for longer periods of time. healthy fats Assist with your child’s brain development, hormone development, skin health and nutrient absorption. Choose avocado, olive oil, tinned fish or pumpkin seeds and minimise processed/packaged foods made from trans-fats. grains Use only wholegrains (not white bread, white rice) and keep it varied, like brown rice, legume pasta, wholegrain bread and muffins, to provide sustained energy and a range of vitamins and minerals.

2. Minimise the foods that may affect your child’s energy levels, their behaviour, their learning and general health

foods high in sugar Be especially careful

with flavoured yoghurts/milks/custards, muesli bars, juice as well as cakes, lollies and soft drinks.

foods high in trans fats/vegetable oils Biscuits, chips, pies and many packaged items.

foods containing additives & preservatives As a general rule, if the

ingredient list is longer than five items or contains words or numbers you don’t recognise, choose something different!

3. Reduce your packaging • Buy in larger containers, e.g. yoghurt • Make foods from scratch, e.g. muffins • Shop at a bulk food store or farmers’ market ¡

If you’re stuck for ideas on how to put this into action, or need further guidance to optimise your family’s health, contact Julie Landon: 0423 363 012 or visit www.julielandonnutrition.com

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COAL COAST KIDS

What is gentle parenting?

The approach or style of the relationship we have with our children is the foundation of raising secure, resilient and happy children. Research, as well as experience shows, that when parents foster and support a strong connection with their children, magic really does happen. Sarah Ockwell-Smith, researcher and author of The Gentle Parenting Book, sums it up best in three words: understanding, empathy and respect.

Is gentle parenting a fad?

parent styling PARENTING STYLES SEEM TO COME AND GO – SO IS ‘GENTLE’ PARENTING JUST THE LATEST FAD? Words Rachel Bridge @mamabaseillawarra

Parenting is a tough gig – perhaps the toughest of all – and there is no rule book that says we should be getting it right all the time. Some days, meeting the basic physical and emotional needs of our children is ‘good enough’. But if we are going to make a conscious effort to nurture our child’s growth and development through connection, relationship and attachment then ‘gentle parenting’ might be the way to go.

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Gentle parenting has been lumped into a collection of ‘social parenting styles’ – attachment, helicopter, lawnmower and authoritative parenting. The term ‘gentle parent’ often comes with the misleading description of a parenting style that must include baby wearing, co-sleeping and breastfeeding. Another common misconception is that a gentle parent is a ‘yes’ parent – someone who has very lax boundaries, or a parent who is composed and in check of their own emotions and parenting responses 100 per cent of the time. Gentle parenting is far from a fad and has grown from the foundations of attachment theory.

Why is it beneficial?

Unlike attachment parenting (which is based upon specific principles), gentle parenting is a way of ‘being’ with our children, rather than parenting in line with a certain style. In fact, neuroscience shows that gentle parenting makes sense. When children are upset, angry or worried, their brain isn’t in the right space to think clearly, make good decisions or compromise. It’s how our brains are wired!

If children feel safe and have a warm, trusting connection with their parent, if they know their parent ‘gets them’ or is at least doing their best to understand and respect them, they are more likely to cooperate and communicate.

Gentle parenting 101

1. Recognise and respect that children

have wants and needs that may differ from our own.

2. Challenging behaviour is often an expression of an unmet need.

3. A child’s brain is in its earliest

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a ‘secure base’ and dependence is a normal stage of development, fostering independence when the child is ready.

5. Each child is an individual with varying likes/dislikes and rate of development in different areas of growth.

6. Connection is a vital part of the child/ parent relationship.

7.Boundaries and limits are important and should be carried out with respect and kindness. ¡

Rachel Bridge is a perinatal, child and family psychologist, founder of Mama Base Illawarra and author of The Puzzle of Us. Check out @mamabaseillawarra

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EDITOR. COPYWRITER. BUSINESS MENTOR. 77

GARDENING

what a pest HELP! WHAT'S WRONG WITH MY PLANTS? Words Kath Gadd, Mallee Design malleedesign.com.au

Well, it would seem La Niña is here with a vengeance, resulting in way too much rain and very uncomfortable humidity. It has been a tough summer for many plants. Not only have the weeds enjoyed an extreme growth spurt but the bugs and insects are out in full force too, and the extra moisture in the air is also great for moulds and fungus to flourish. There are four factors that may be challenging your plants' health at the moment.

Here’s a quick run-down on what they are and how to treat them…

Sap suckers Sap-sucking insects, such as scale, aphids and mealybugs, feed on the sugary-liquid that travels through plant tissues, slurping up the nutritious solution that should be feeding the plant! They tend to multiply quickly, weakening plants and often deforming foliage. Many have tiny waxy bodies and secrete honeydew as a by-product of feeding.

The honeydew attracts fungal diseases like sooty mould and also ants, which may protect the sap-suckers from predators and carry them to new plants.

Because they can be so prolific and so tiny, the best way to treat them is with an insect spray. A white oil treatment is effective for many sap suckers, it coats the breathing pores of insects, suffocating them, and can be easily made up at home with dishwashing liquid and oil (you can also use other homemade mixtures like a chilli or garlic oil).

Shop-bought pest oils also work – they usually operate on the same principle of suffocating pests and may contain other compounds to ensure knock-out. Pyrethrum, another good option, is slightly different. The active compound is naturally-derived from the pyrethrum daisy and works by inhibiting an insect’s nervous system.

Whatever spray you’re using, try to spray only the affected areas on both sides of the leaves/branches. Chemicals like pyrethrum are non-specific so will also kill the good insects and bees around your plants if you use them too much. Another option is manual removal. Some people have removed sap suckers by patiently scraping the leaves, or if the infestation is too large, blasting them off with a pressure hose.

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GARDENING

Leaf chewers Leaf-chewing insects have specialised mouthparts and often target young, tastier leaves and little seedlings. They include things like caterpillars, sawfly larvae, white fly, snails and slugs.

They’ll often secrete toxins that make them unpalatable to potential predators like birds, and in that way, continue feeding on plants unharmed.

Some of the pest oils/sprays work for leaf chewers but you can also try manual strategies, depending on the insect and its life cycle. For example, the caterpillar on this white cedar (pictured left) has been absolutely decimating the foliage. The grubs eat the leaves during the day then fall to the ground at night.

Putting up a foil barrier around the base of the tree’s trunk can stop them being able to climb back up in the morning.

In the case of sawfly larvae, pruning off affected foliage before the infestation gets too large may be enough. Sawfly larvae feed mostly on bottlebrush. If found on established, adult plants they shouldn't be a problem but on vulnerable, young plants you need to remove them before it’s too late.

Deficiencies Deficiencies usually present as discolouration in the leaves and are more common in rainy weather. Heavy rain washes out nutrients in poorly soils – the washing out of nitrogen (N) and iron (Fe) can be a particular issue for natives.

Yellowing of the leaves is one of the most common signs of deficiency. It can be hard to tell exactly what a plant is deficient in but providing some slow-release fertiliser, iron chelates and/or adding trace elements like manganese, zinc and boron can help. Trace elements play a role in unlocking nutrients to plants, often via soil microorganisms. Soil microorganisms are the main underground energy hubs that convert inorganic forms of nutrients like nitrogen into bioavailable forms that plants can use.

In order to protect them, be careful not to over-fertilise and minimise disturbance to the soil where possible.

79

GARDENING

Moulds and fungus Mould and fungus can spread to plants via wind, water, soil and animals. Sooty mould is one of the most common variants on garden plants and it settles on the honeydew secreted by sap-suckers. It doesn’t directly damage the plant itself but when it smothers lots of leaves, it can stop the plant from being able to photosynthesise. The best way to treat the mould is by treating the source of the problem, the sap-sucker! But you can also manually wipe off thickly coated mould with a damp cloth.

Other funguses and moulds to look out for are myrtle rust, which is detrimental to many of our native trees and shrubs, beginning as purple spots and turning into yellow pustules on the under-side of the leaves, this fungus needs to be removed immediately by cutting off affected leaves and branches and disposing of them appropriately, so the spores don’t spread.

Phytophora is another fungal mould that appears in humid, wet weather – it can appear as dieback on the leaf, turning into blight or rust, but also as root rot on larger specimens.

It is caused by plants not coping with poor drainage and may begin as a problem around the root zone and not show up on the leaves until it is too late.

Fungicides have limited scope and should not be expected to cure heavily infected plants, it is better to take a note of what is suffering and try to improve drainage and air flow around the plant.

The most important thing to do is to keep an eye on your plants by checking them closely and regularly, especially in this weather when pests and diseases are rife.

Happy gardening! ¡

80

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81

MONEY

finance your reno TIPS ON FUNDING HOME IMPROVEMENTS Words Aaron Christie-David, Atelier Wealth

You have two options when financing a renovation: one is to use cash if you have enough, or alternatively you can get a loan to cover costs. Every bank has a different approach, depending on how substantial your scope of works is, so here’s an outline of things to consider...

How do I ask to borrow the funds?

If you want to control the funds for your renovation yourself, then you may consider an “equity release” loan. There are a few elements you need to consider:

* * *

Y our current lender may not allow this depending on how much you want to borrow, so refinancing to another bank may be your best option.

Y ou’ll need to have the borrowing capacity to access the extra equity you need.

S ome banks will want building plans, which becomes a chicken and the egg scenario, as you will want to know how much you can borrow before committing to a builder.

Should my repayments be interest-only?

T he popular vote is to be interest-only to help with cash flow. The added benefit of interest-only is that you’re not making any repayments until you use your funds, which

*

*

is helpful if your project isn’t kicking off immediately.

Y ou can certainly go principal and interest if you want to start repaying your loan as quickly as possibly, and you may consider a variable rate loan over a fixed rate. A fixed rate loan only allows for up to additional repayments of $10,000 per year.

How long will this take?

The short answer is, longer than you think! The exciting part is planning your renovations and quite often the loan becomes the hurdle, which is why it is recommended to look at your loan options before you plan to renovate.

If you do go back to your current lender or want to change banks, you will need to supply updated documents, such as payslips or financials (if you’re self-employed) and the bank may require a valuation of your property to be undertaken.

Top tips

1. Find out your maximum borrowing capacity

before engaging a builder to have a budget in mind.

2. Work out timeframes from a loan and a build perspective.

3. Kick off your finance process early to ensure you are prepared and to give your builder time to book your work in. ¡

If you want to know what options you have, please feel free to reach out to the award-winning team at Atelier Wealth. Send an email to hello@atelierwealth.com.au or call us on 02 4267 2652.

82

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If you have any issues at all that you require assistance with do not hesitate to contact my office on 4285 1588, email keira@parliament.nsw.gov.au, or come in at 247 Princes Hwy Corrimal.

Scan the QR code for more information Authorised by Ryan Park MP, 247 Princes Hwy, Corrimal. Funded using Parliamentary entitlements.

83

COAL COAST FAVES

1

Espresso martini

2 Fish cakes

Uncle Bok's, Wollongong

The Salty Squid, Shell Cove

five things we around town 3

Pig's head terrine

4

Santino, Wollongong

Biscoff acai bowl

Evil Eye Cafe, Fairy Meadow

5

IV wellness infusion

IV LA VIE, various Illawarra locations

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88

COFFEE CHAT

so every ee loverserhereor ,bari We’re we’a llbunchacht ofto coff e own cup. sta issue what makes athecafperf ect about

hey brew MEET CHRISTOPHER NORRIS FROM OPUS COFFEE BREWERS

How was Opus born? We purchased Opus from the previous owners, Mel and Bryce. We had been searching to open our own cafe for a little while and Opus was always the pinnacle, so when it came up for sale, we were absolutely stoked to be able to take over. There are a few things that will always stay the same, but we were super excited to put our little spin on a cafe that had already built such a great reputation.

What changes have you made since taking over? The biggest stand out is renovating the space and changing up the aesthetic. We wanted it to reflect a minimalist, industrial vibe. We went in knowing that the Tasmanian oak and concrete colour palette wasn't going to be changed.

We had so much fun playing with the space and getting a range of local trades to help us transform it into the cafe it is today. Like Damian from Old Carbon customs out of Mount Ousley, who was remarkably chill about our ever-changing and expanding plans. We also have big plans for our upstairs space. It has been a long time coming but we promise you, when it opens you will be stoked! Think coworking space/black coffee bar... we are beyond excited for this next stage for Opus.

What brand of coffee do you serve and why? We use the legends at Single O. After a trip to their Surry Hills shop, we found out they're doing some pretty good things with coffee, including a batch brew which gave us some inspo for our own. Plus, their minimalist branding suits our vibe… not to mention the coffee tastes alright.

We also love filter coffee at Opus, so we've been bringing in guest brewers from all over the place. Recently we had one from Denmark – that was fun trying to read the tasting notes, as they were all in Danish. It's probably a selfish reason, as I just prefer filter coffee over the milky stuff.

What’s the secret to a perfect brew? Straight up, being meticulous in our methods. We've always been big believers in eating with your eyes, or in this case drinking, which is why we use handmade ceramic cups from Lisa Peri out of Melbourne. We feel a coffee is as much the taste in your mouth, as the feel in your hands.

If you buy coffee from another spot in the Illawarra, where do you go? I love to dabble but a regular stop would have to be Lee & Me for a batch brew. ¡

118/120 Keira St, Wollongong

89

COAL COAST POPS

fave pizza joint and go-to order?

Interviews Taylah Cutting

Tayla

Hagen

Il Nido Trattoria, Balgownie – tutta carne

Five Islands Hotel, Cringila – meat lovers

Lucy

Jacomb

Franco Pizza Bar, Thirroul – pepperoni

Pizza Jet, Corrimal – supreme

Elliot

Ruby

Franco Pizza Bar, Thirroul – prawn

Kneading Ruby, Wollongong – margherita

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MEET A NEIGHBOUR

meet a neighbour How long have you lived in the Illawarra?

43 years.

Linda G oldspink-Lord 'Newton Park',

Kembla Grange

What brought you to the area? I first moved to the Illawarra when I was four. My dad was a professional rugby league player and in the police force, so we moved to Wollongong for both football and work. My parents relocated us to Hay, NSW, when I was 13 and I moved back when I was 17 to go to Wollongong University and have been here ever since.

What do you love about living in the area?

So much! I live on acreage called Newton Park with my horses so I get the best of both worlds. A country lifestyle in a coastal setting. My husband loves to surf so we are both happy. I also love the amazing support from the business community which has been incredible since we have launched two new businesses in the past four years. People underestimate just how beautiful the Illawarra is and what a strong sense of community it has.

Ideal start to the day? Taking time to set my intention for the day and reflect on all that I am grateful for, followed by a coffee on the verandah with my husband looking out over the horse paddocks.

Favourite local cafe? I love The Fitz at Bulli – it’s worth the 20-minute drive for the amazing food and coffee. ¡

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WHAT'S ON

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

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WHILE WE’VE DONE OUR BEST TO ENSURE ALL TIMES AND EVENTS WERE CORRECT AT TIME OF PRINTING, DUE TO THE EVER-CHANGING CIRCUMSTANCES BROUGHT ABOUT BY COVID, SOME OF THESE EVENTS MAY CHANGE. CHECK WITH VENUES.

March

02 03 04 05

Midnight Oil ‘Resist’ Tour, WIN Entertainment Centre, Wollongong, 7:30pm • SHOWGIRLS with Ellawarra, Roxee Horror & Ruby Jubilee, La La La’s, Wollongong, 7pm Dribs with the Oldmates, Sheryl Shiraz and Midwife Crisis, La La La’s, Wollongong, 7:30pm

Corey Legge with Genevieve Chadwick & The Stones Throw, The Music Lounge, 8pm • Dragon, Anita’s Theatre, Thirroul The Brand New Heavies & DIG, Anita’s Theatre, Thirroul • Austin Mackay Tour with Jack Willis & Lachlan Edwards, La La La’s, Wollongong • The Bryan Adams & Keith Urban Show, Heritage Hotel, Bulli • The Catholics 30th Anniversary Tour, The Music Lounge, 8pm

06 07 08 09 10 11 12

NRLW Triple Header, WIN Entertainment Centre, 12pm • KEiiNO, La La La’s, Wollongong, 7:30pm Music in the Morning – Lloyd Webber & Friends, Wollongong Town Hall, 11am International Women's Day Circa’s Peepshow, The Speilgeltent, Wollongong (Until the 12th) Julia Jacklin, Anita’s Theatre, Thirroul • Garry Starr: Greece Lightning, The Spiegeltent Wollongong, 8.30pm

Nitro Circus LIVE!, Harbour Street, Wollongong • Dyllan Floyd, Ryan's Hotel Thirroul 8pm • Comedy at Ryans, Ryan's Hotel Thirroul 8pm Illawarra Annual Brick Spectacular, Berkeley Stadium (Until the 13th) • Joe Mungovan, Heritage Hotel, Bulli • Liam Cooper – King of the Keys, Illawarra Performing Arts Centre, 8pm • Wollongong MS Mega Swim, University of Wollongong, 12pm (Until the 13th) • Palette knife painting workshop with Jacqueline Molina and pop-up gallery, Clifton School of Arts • Mechanical Mayhem, The Spiegeltent Wollongong (Until the 27th)

16

The Wider Earth, Illawarra Performing Arts Centre, 7.30pm (Until the 20th) • Sundial with Scab Baby & Quite Like Pete, La La La’s, Wollongong, 7:30pm • Bernie Dieter's Club Kabarett, The Spiegeltent Wollongong, 6pm (Until the 20th)

94

17 18

WWA Illawara Networking Event, Illawarra Yacht Club • Gaby Moreno, The Spiegeltent Wollongong, 8.30pm

Native plant sale, Wollongong Botanic Garden Nursery, 7.30-2pm • Mara! Big Band, Wollongong Town Hall, 8pm • Good Morning – Barnyard Australian Album Tour, Scarborough Wombarra Bowling Club, 6pm • Thunder Fox ‘Sanctuary’ Tour, La La La’s, Wollongong, 8pm

19

Glam Haven – the music of Bon Jovi, Heritage Hotel, Bulli • Delta Goodrem, WIN Entertainment Centre, Wollongong • Frances Madden – ‘Beautiful World’ album launch Tour, Kembla Street, Wollongong • Transition Contemporary Works from the Collection, Wollongong Art Gallery (Until the 5th)

20

Rock Swap – Illawarra Lapidary Club Inc, Stuart Park, North Wollongong, 8am-2pm • Invincible: The Helen Reddy Story, Anita’s Theatre, Thirroul, 3pm-5:30pm • The Young Playwrights Project, Illawarra Performing Arts Centre, 8pm

21 22 23 24 25

Great Southern Nights presents Missy Higgins, Anita’s Theatre, Thirroul Under the Southern Stars, WIN Entertainment Centre, Wollongong The Purple Rabbit, The Spiegeltent Wollongong, 6pm (Until the 27th)

Blake O’Connor, Heritage Hotel, Bulli • Sneaky Sound System with Special Guests, UOW UniBar • Just The Gist: Live!, The Spiegeltent Wollongong, 8.30pm Wollongong Makers Market, Innovation Campus, North Wollongong (Until the 26th) • Jessica Mauboy, Anita’s Theatre, Thirroul • The Vanns, University of Wollongong Great Hall

26

Bjorn Again: Mamma Mia!, Anita’s Theatre, Thirroul • MJ Rowles Rodeo 4 Life Rhythm & Ride Classic, The Music Lounge, Wollongong, 6pm (Until the 27th) • The Strangeways Cabaret, The Spiegeltent Wollongong, 5pm

27 29 31

The Hard-Ons ‘I’m Sorry Sir, That Riff ’s Been Taken’ Tour, La La La’s, Wollongong So Popera – Chicago, Illawarra Performing Arts Centre, 7.30pm (until the April 4th) Eskimo Joe, Anita’s Theatre, Thirroul • Baker Boy, University of Wollongong UniBar

WHAT'S ON

25 28

April

02

Paul Kelly & Band, Anita’s Theatre, Thirroul, 7:30pm (Until the 4th) • Yours and Owls Festival, Stuart Park, North Wollongong (Until the 3rd) • The big 80s party, North Wollongong Beach, 3:30pm

03 04 06 07 08

The Wiggles Fruit Salad TV Big Show, WIN Entertainment Centre Music in the Morning – Blowin' in the Wind, Wollongong Town Hall, 11am SHOWGIRLS with Ellawarra, Roxee Horror & Ruby Jubilee, La La La’s, Wollongong, 7pm

Puffs, Illawarra Performing Arts Centre (Until the 9th) • Hot Potato Band, UOW UniBar, 8pm • James Reyne, Anita’s Theatre, Thirroul, 8pm Polish Club, UOW UniBar, 7:30pm • The Whitlams with Alex Lloyd, Anita’s Theatre, Thirroul, 8pm • Radio Ga Ga- Celebrating the Music of Queen, the Heritage Hotel, Bulli, 7pm • Shane Nicholson, The Music Lounge, Wollongong

09

Native plant sale, Wollongong Botanic Garden Nursery, 7.30-2pm • Mister Ott + Melting Mamas, Heritage Hotel, Bulli, 6:30pm • Dicey’s Saturdays with Totally Unicorn, Dicey Riley’s, Wollongong, 9pm • Dear Seattle, UOW UniBar, 8pm • Ballroom Blitz 70’s Glam Rock Show, Anita’s Theatre, Thirroul, 8pm

10 15 17 19 21 22 23

Merrigong Creativity Camp, Wollongong Town Hall, 9am-3pm (Until the 22nd)

24

Peoplecare TriTheGong, Marine Drive, Wollongong

Tijuana Cartel with Special Guests, La La La’s, Wollongong, 6:30pm

EASTER SUNDAY

Daniel Champagne, Heritage Hotel, Bulli, 6pm • TROPHY EYES, UOW UniBar, Keiraville, 7:30pm • Stalker with Special Guests, La La La’s, Wollongong, 8pm Lez Zeppelin and Always Bon Jovi Orchestrated, Anita’s Theatre, Thirroul, 8-10:30pm

Archie Roach, Anita’s Theatre, Thirroul, 7:30pm • Ed Kuepper With Jim White, The Music Lounge, 8pm • Frenchy, UOW UniBar, 7:30pm • Guy Sebastian’s T.R.U.T.H. Tour, WIN Entertainment Centre, 7pm

WOONONA

REFORMER, BARRE, MAT, GROUP FITNESS, CYCLE STUDIO, CHILD MINDING, FREE INFRARED SAUNA

The Australian Bee Gees Show, Anita’s Theatre, Thirroul, 8pm • Children Collide, La La La’s, Wollongong, 8pm • UFO, Illawarra Performing Arts Centre, 7.30pm (Until the 30th) • Ross Noble – On The Go, Illawarra Performing Arts Centre, 8pm

30

Roses by the Seaside Australian National Rose Championships & Conference, Kiama, 12pm-5pm (Until the 1st) • Frenzal Rhomb, UOW UniBar, 7:30pm • Metallica Tribute Act, La La La’s, Wollongong, 7:30pm

May

04 06 07 08 09 12 13 14 19

Ahn Do – The Happiest Refugee Live! Illawarra Performing Arts Centre, 8pm (Until the 5th)

Dinosaur Festival Wollongong, 8am-6pm (Until the 9th) • Echoes of Pink Floyd, Illawarra Performing Arts Centre, Wollongong Illawarra Grevillea Park open day (until 8th) • World of Musicals, Illawarra Performing Arts Centre, 7.30pm MOTHER'S DAY Music in the Morning – Gilbert, Sullivan & The Great Composers, Wollongong Town Hall, 11am

Blindness, Illawarra Performing Arts Centre (Until the 15th)

Illawarra Folk Festival, Bulli (Until the 15th) • Celeste Barber, Anita’s Theatre, Thirroul, 7:30pm Illawarra Grevillea Park open day (until the 15th)

GOOD FRIDAY

GET IT ALL AT

ANZAC DAY

Kay Proudlove’s Dear Diary, Illawarra Performing Arts Centre, 7.30pm (until the 21st) • Magic Men All Stars Show, Illawarra Performing Arts Centre, 8pm (Until the 20th)

20 21 27 28 29

Native plant sale, Wollongong Botanic Garden Nursery, 7.30am-2pm

Luke Kidgell, UOW UniBar, 6pm

Joe Avati – 25 Live, Anita’s Theatre, Thirroul, 8pm • Carl Barron’s Skating Rink for Flies Tour, WIN Entertainment Centre, 8pm (Until the 29th) FANGZ, La La La’s, Wollongong, 7:30pm • Let It Be Live: 50th Anniversary ft. Kram, Darren Middleton, Mark Wilson and Davey Lane, Anita’s Theatre, Thirroul, 8pm Kasey Chambers & Busby Marou, Anita’s Theatre, Thirroul, 7:30pm

NEW REFORMER STUDIOS

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FINAL FUN

the quiz 1. Which band won triple j’s Hottest 100 of the decade?

2. What is the hottest planet in space?

3. What is a flock of crows called?

4. What south coast town do band The

see change.

Terrys hail from?

5. Who painted the ceiling of the Sistine Chapel?

6.

Which one is not a primary colour: Yellow, blue, or purple?

7. Which country has the largest population – China, India, or Brazil?

Business success Tax & accounting Bookkeeping SMSF

8.

Which rock ‘n’ roll singer had a hit with Roll Over Beethoven?

9. What is the Tour de France?

10. How many bones does a jellyfish have?

11. Which state is the Big Banana found in?

12. What was the population of Wollongong in 2016? Was it 275,091 or 295,669?

13. What does NBA stand for?

14. What are the colours of the

bds optical woonona

Icelandic flag?

15.

What does ‘www’ stand for in an internet search?

16. What is Pteromerhanophobia a fear of?

17. How many teeth does a human adult have?

18. What is Earth’s largest continent?

19. How often are the Olympics held?

20. What is Scotland’s national animal?

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Answers on page 4.

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PHOTOGRAPHY SHAW PHOTOGRAPHY