ISSUE NO.6 : WINTER 2019 - Coal Coast Magazine by Coal Coast Magazine

INSIDE THE I L L AWA R R A

34 38

what's inside 20

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steel city green connect made with love dumpling date hippie hamburgers once upon a dream wild and free coffee for change one crazy ride snow trips on a shoestring singin' the blues tools of the trade curious cuttlefish

46 48 50 52 54 56 57 58 59 60 61 62 64

music to our ears white wines of the region winter warmth it pays to inspect where to stash your cash coal coast faves hey brew coal coast faves park up coal coast pops meet a neighbour what's on calendar the quiz

There is a QUIZ on page 64 and here are the answers: 1. Beijing; 2. Lima; 3. West Coast Eagles; 4. Dharawal National Park; 5. Green Book; 6. Stranger Things; 7. Juniper berry; 8. The blue whale; 9. Jupiter, 67 known moons; 10. 7 â&#x20AC;&#x201C; red, orange, yellow, green, blue, indigo, violet; 11. Femur; 12. Earthquakes; 13. Pacific Ocean; 14. The Pinheads; 15. Lady Gaga; 16. 1927; 17. Pulp Fiction; 18. Platypus; 19. F. Scott Fitzgerald; 20. Vincent van Gogh.

Coal Coast a term which embraces our industrial history while celebrating our glittering coastline. editor Dani Sherring There’s nothing we love more than showcasing talented folk from our region, and this issue we are stoked that Zac Bennett-Brook from Saltwater Dreamtime let us use one of his artworks as our winter cover. Zac is a proud Torres Strait Islander, who grew up on Dharawal Country, and since following his creative calling a mere two years ago has painted for The Queen of England! It was pure joy chatting to Zac – turn to page 20 now to read his inspiring story. This issue we also slapped on some gumboots and made a trip to the Green Connect farm at Warrawong (p6-10), spoke to the sweetest family of local adventurers (p24-27), and learned what it’s like speeding down the side of a mountain with professional mountain biker Josh Carlson (p34-38). In other exciting news from behind-the-scenes at Coal Coast HQ, Dani is set to welcome twins in June, bringing the total number of little ones between us to seven. So while she takes some time off, you’ll see some of our wonderful contributors’ names popping up more frequently around here. You’re in good hands. That’s enough from us… get cosy, grab a cuppa and enjoy issue six!

Cheers

Dani, Tara & Tess x

Subscribe online: www.coalcoastmagazine.com Advertising enquires: call Tara 0409 774 153 or email sales@coalcoastmagazine.com 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. The views expressed in the articles reflect the author(s) opinions and are not necessarily the views of the publisher and editor. Coal Coast Magazine does not warrant or assume any legal liability or responsibility for the quality, accuracy, completeness, legality, reliability or usefulness of any information, product or service represented within our magazine. No part of this publication may be reproduced in whole or part without the permission of the publisher. All rights reserved. Coal Coast Magazine PTY LTD. ABN 49 621 097 461

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head of sales & marketing Tara Connor creative director Tess McIntosh cover image Saltwater Dreamtime our contributors Matilda Jesiolowski @Lostwollongong Wollongong City Libraries Illawarra Historical Society Creative Events Photography Nicole Karin Kate O’Meally Rita Balshaw Matt Staggs @the_daly_venture Matt Castell @shariqakhund @tekinec @mafu_13 @dreamygreenie Kachina Dimmock Hawke Workwear Dr Mandy Reid Alex Pike @hike_australia Hamish Tucker Birdblack Design Trever Molenaar Nathan Hancock Michelle Bevans Elise Cork Brooke Apps Emily Hammond Elyshia McKirdy Lisa Ryde

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THE WAY WE WERE

steel city PORT KEMBLA IS HOME TO AUSTRALIA'S BIGGEST STEELWORKS Compiled by @Lostwollongong lostwollongong.com Sources Wollongong City Libraries, The Australian Institute of Mining and Metallurgy (AusIMM), Illawarra Mercury Images From the collections of the Wollongong City Libraries and the Illawarra Historical Society

The Illawarra has a long industrial history, and very early on Port Kembla was seen as an ideal place for a protected harbour. The first major jetty at what was then known as Red Point opened in 1887 soon after the opening of the Mount Kembla mine in 1882.

As Belmore Basin reached capacity in the 1890s the need for a much larger port became a matter of urgency. There were several plans, including expanding Wollongong Harbour towards North Wollongong beach, creating a new harbour at the northern end of Tom Thumb Lagoon via a channel from Wollongong Harbour, and Lake Illawarra near Kanahooka.

Port Kembla was eventually chosen to become the region’s main shipping port in 1898 and the southern breakwall was constructed soon after in 1901. The Electrolytic Refinery and Smelting (ER&S) copper smelting plant began production in 1908, followed by Metal Manufactures in 1917, but it would be almost another decade until iron and steel making commenced in the Illawarra. The colony’s first major iron works was built near Lithgow in 1875. The Lithgow area (like the Illawarra) had a huge abundance of quality coking coal – a crucial ingredient in iron making. The first steel was produced at Lithgow in 1901 and

THE WAY WE WERE soon a large blast furnace was opened in 1907 by the Hoskins family. Due to the attractiveness of the Illawarra’s deep water ports, railway link to Sydney and an abundance of high quality coking coal, the Hoskins decided to move their Lithgow operations to Port Kembla in 1928. With the Hoskins family struggling to raise the capital required to increase output at the plant in the aftermath of the Great Depression, BHP purchased Australian Iron & Steel (AIS) in 1935, establishing themselves as the predominate steel maker in Australia. The new in-house coke ovens were lit in 1937 and a second blast furnace commencing output in 1938. John Lysaghts & Co moved their operations to Port Kembla in 1936, followed by the Commonwealth Rolling Mills in 1938. During the Second World War, with Australia almost cut off from the rest of the world by Japanese forces, local steel making and manufacturing expanded rapidly. With the post-Second World War economic boom, the Port Kembla Steelworks quickly expanded, with employment reaching over 5000 in 1950. Soon the need for extra land to expand the Steelworks, plus increased berths for shipping, led to the decision to reclaim the large Tom Thumb Lagoon north of the plant. Starting in the early 1950s, Tom Thumb Lagoon was slowly filled in and the new Flat Product Mill and Hot Strip Mill built on top of it, with operations commencing in 1954 and 1955 respectively. Inner Harbour was completed and opened for shipping in 1960, greatly expanding the port’s capacity. All this combined helped increase the steelworks output, hitting a record 3,000,000 tonnes in 1963, with the industry employing over 15,000

men and women, many of them post-war immigrants looking to establish a new life. This in turn helped Wollongong become one of the most proudly multicultural cities in Australia. By 1973 the modern No5 blast furnace was blown in, with production reaching 4,000,000 tonnes and 20,000 employees. In 1996 the new No6 blast furnace started producing steel at the same time as the industry was heading towards a downturn, due to declining tariffs and cheaper imports. The last of the older blast furnaces, No4, was decommissioned the same year. BHP, with its focus on expanding international mining operations, spun out its Port Kembla steelworks to BlueScope Steel in 2003. In the aftermath of the Global Financial Crisis the global steel market was hit hard, leading to the mothballing of the No6 blast furnace in 2011, leaving only No5 in operation. Output was subsequently slashed from around 5,000,000 tonnes a year to 2,500,000 tonnes. Despite the ups and downs of modern steel making, the Port Kembla Steelworks remains an important employer in the region and continues to evolve. You can now discover more about the Port Kembla Steelworks and harbour on the fascinating Inside Industry tours. Inside Industry general manager Brent HilbrinkWatson said most Wollongong and Shellharbour people are related to or know someone who has worked at the Steelworks. But many people still drive past every day not really knowing what happens beyond the fence. “Our motto here is connecting community and industry and we really want to show people the amazing Port Kembla Steelworks and what happens inside,” he said. ¡

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SPOTLIGHT ON

green connect Images Creative Events Photography Illustrations Nicole Karin

Smack bang between Warrawong High and Primary School exists 11 acres of what would appear to many as unusable scrubland. But as you follow the signage down to the paddock gate via Cowper Street, and begin to traipse through sections of billowy grass, what opens up is an enormous, lush living paradise… what vegie patch dreams are made of! Designed by a team led by farm manager Callum Champagne, and tended to by 12 part-time employees who are mainly former refugees, as well as a rotating roster of young people, the Green Connect Farm is focused on creating fair jobs, growing good food and caring for the planet.

The farm, however, is part of a bigger social enterprise – at its core, Green Connect is a notfor-profit that uses business models to create social and environmental change, by opening up employment pathways for former refugees and young people to do environmental work in sustainable industries. Green Connect began in 2011, under another of the Illawarra’s successful not-for-profits, SCARF, which supports refugees in the region. Wollongong has a big refugee population, and across Australia only 31 per cent of refugees have a job five years after resettlement. In Port Kembla and Warrawong, youth unemployment also sits at 22 to 36 per cent. “SCARF launched Green Connect at the Illawarra Folk Festival,” says Green Connect general manager, Kylie Flament. “They were

working with so many former refugees who were struggling to get jobs, so they set up a team to manage the waste at the festival, and then the employment program grew from there. Green Connect’s goals were set: to create meaningful jobs for groups experiencing high unemployment.” In the meantime, as this project gathered speed, Green Connect incorporated Urban Grown – an urban farm working with young people that was about to close down as its funding came to an end. Over the past five years, Green Connect has worked to turn it into the thriving urban eco-system it is today. It was a project that fit perfectly with the group’s ideology, and opened opportunities to provide training and employ non-English speaking former refugees, many of whom were already skilled in growing food, farming and tending to the land. One of the unique features of the site is that nowhere on the farm can you see the entire thing. The three hillsides are built on completely different soils, which means different plants do well in each section. And to tame such a wild

SPOTLIGHT ON

e who started “theyoungday peopl with their heads

down, not making eye contact, end their shift in the garden asking when they can come back”

piece of land, before a pitchfork even turned the first grain of dirt, farm manager Cal precisely planned and designed the entire space as a unit, using permaculture practices. “There’s 2000 different definitions for permaculture,” laughs Cal. “But as I see it, it’s a design methodology used to put a system together that’s sustainable, functional and efficient. Traditionally, permaculture mimics ecological design – the multi-layered nature of an ecosystem and using those layers to build something

workable. In the farm’s case, we’ve taken a piece of land that’s not considered as an agriculturally functional site – it’s close to urban development, has flooding issues, is extremely steep – and developed it to grow chemical-free crops. We have an internal rotation of crops and there’s synergy between what we’re planting, what the customer wants and what the soil’s doing.” This ‘non-traditional site’, which started off as one little market garden, has now grown to six market gardens, which sprout enough organic produce to fill around 130 vegie boxes each week that are then sold to the public via Green Connect’s website. “We engage directly with the local community,” says Kylie. “Which is great because by doing so we can also educate. We’re learning all the time and we love to pass this onto our customers. For example, we’ve learnt through some of our former refugee employees that sweet potato leaves are delicious and totally usable, so when we include those in a vegie box, we include that info too, in turn preventing food waste.” The farm also sells free-range pork directly to customers and local restaurants from their pigs, as well as eggs from the chickens who roam and honey from on-site hives that are supplied by a beekeeper in Austinmer. Sheep also live on the farm, with the intention to sell free-range lamb in the future. “We’re learning a lot as we go with the animals,” says Kylie. “Whenever you farm animals you have to have Local Land Services make sure you’re doing the right thing, and we’re heartened by the fact that when they came here to visit our pigs, they said they’re the healthiest and happiest they’ve ever seen. We realise that for some, seeing the pigs that are then eaten might be confronting, but our whole ethos centres around knowing where your food comes from and making ethical decisions based on that.” Green Connect has lots of moving parts, all of which work together towards their commitment to create employment for the disadvantaged or disengaged while lessening environmental impact. Earlier this year, the organisation kicked off its work experience program, which includes real work skills, training and experience for 15 to 24-year-olds on the farm.

SPOTLIGHT ON

telling them, ‘Look at what you achieved today!’ and they all go home with a smile on their face,” says Kylie.

“We interviewed lots of young people in our region and so many said they wanted to make a difference,” says Kylie. “So we created a program where they can try new things, meet new people, make mistakes, learn and come away with practical skills and experience. The program also provides paid jobs that are meaningful, coupled with support from trained staff. Jobs that are safe and stable, because sometimes life is not.” Word-of-mouth is what sees most young people involved in the program approach Green Connect to find out how they can get their hands dirty, or schools offer intervention programs where students go to the farm one day a week as part of their education. “The confidence students gain after spending a day on the farm is amazing – young people who started the day with their heads down, not making eye contact, end their shift in the garden asking when they can come back. Cal will be

On top of the education programs run on the farm and open days where the community can come and explore the permaculture paradise for themselves, tasting tamarillos (tree tomatoes) straight from the plant, Green Connect is also committed to zero-waste and helping businesses and events go zero-waste. They advocated and worked with Wollongong City Council as they transitioned to single-use plastic-free, and they manage waste at big festivals like Viva la Gong, Fairgrounds, Lost Paradise and Yours & Owls. Their weekly produce boxes are packaged in waxed cardboard boxes, with all remnants of the boxes being composted and turned back

Cal’s tip for at-home gardeners “Find a system that works for you and stick to it! I always use the example, when the Italians first came to Australia, they planted by the moon and their crops grew. People thought they were crazy, and it’s been later proven that there’s no physical science to support moon-growing crops, but it gave them a system and it worked. Choose a method and stay true to it.”

SPOTLIGHT ON into soil to grow more green goodness and they also offer waste audits to schools and businesses.

mentality around what we eat and where our food comes from, but also in providing a fair go for those who are otherwise often forgotten. In their eight years of operation, Green Connect has achieved much, provided practical solutions to local issues, and built a beautiful base where the seeds of a sustainable future are being sown.

This means a team will be sent to a school, for example, to go through all the bins and figure out problem areas. “Sometimes schools will have a coffee cup or a popper problem, so we provide ways to reduce this form of waste by setting up systems,” says Kylie. “We help people find better options, sort the bins and make sure 100 per cent of what can be composted or recycled is. In schools, we train Year 5 students as waste warriors and then offer to come back yearly to track progress.”

“We want to keep building on our three pillars and creating jobs that are good for the planet and good for the community – more jobs, less waste,” says Kylie. “We’re constantly re-evaluating how we can make the farm a place that the community can really engage in – we want hold events and workshops and teach people to grow in their own backyard. We just want to continue to create a wonderful space that calls people back again and again.” ¡

For Green Connect, education and awareness are key. And this homegrown community group has made strides in not only shifting people’s

Things to grow in winter beetroot

radish

spinach

leeks

parsley

lettuce kohlrabi

cabbage LAST YEAR, GREEN CONNECT...

• Kept 2653 tonnes of waste out of landfill • Grew and distributed 20,628kg of chemical-free food • Employed 106 former refugees and young people For more information and to order your weekly vegie box online, head to www.green-connect.com.au

LOCAL FOOD

Audley Dance Hall is perfect for any occasion, set on the river in the Royal National Park.

Cafe on the park open 7 days, 8.30am - 4.30pm. Dance Hall upstairs seats up to 200 guests for weddings & events.

LOCAL FOOD

made with love FINE FOOD AND FAMILY ARE THE FOCUS AT TABLE 426 Words Kate O’Mealley Images Tess McIntosh Table 426, 426 Princes Hwy Corrimal, @table426, www.table426.com.au

The mother and daughter team, Marisa Tatangelo-Ferri and Nataly Sanchez, behind Table 426 in Corrimal, could be considered the quiet achievers of the local culinary scene, having recently being chosen as 2019’s Readers’ Choice – Regional Restaurant by the Australian Good Food & Travel Guide.

local ingredients are the star of the show to be enjoyed in their inviting sun or piano rooms – they even have a baby grand piano for that added touch of charm. With a passion for good quality food made from the heart, Table 426 has a loyal group of customers who appreciate their modern Australian style of cooking, with a touch of Italy. Marisa and Nataly have created a warm, inviting space and welcome you as if you were one of the family when you visit. Each night you’ll see the hard-working duo side-by-side at the stove with an unspoken understanding of how the other works. And their process is seamless, delivering house-made salmon vodka gravlax, eye fillet thoughtfully paired with seasonal vegetables or their signature squid ink linguine served with Hervey Bay scallops and Queensland prawns. As well as their a la carte menu, they regularly host special events, such as their popular Spanish fiesta night, where their attention to detail shines. Menus are carefully curated to ensure fresh,

We sat down with Marisa and Nataly to talk about their passion for food and what it is really like working with family… How did you both get into the industry? Marisa: I’ve been cooking since I was a little girl; it was part of my chores. I loved it and used to cook at home for Mum and Dad when they both worked. It wasn’t until we owned our first restaurant, Jules Tavern in Kembla Street, that I started in a commercial kitchen. When my kids were older I went back to TAFE and finished my apprenticeship before working at the Tullimbah Inn, The Panorama, BHP Conference Centre and The Lagoon Seafood Restaurant. I also had the Imagine Restaurant at Wiseman Park Bowling Club before relocating it to Corrimal. Nataly: From 14, I started helping in the kitchen when Mum was working at the Caleta

LOCAL FOOD Hotel in Gibraltar. When we moved back to Australia, I was 16 and I started working at The Lagoon with Mum. From there, I travelled to Europe to help widen my understanding of food – I learned to make pizza in Mum’s hometown of Sora in Italy before moving to London to work at Jamie’s Italian, Fifteen and The River Café.

In a really well-organised “ kitchen, you could sit back and it would be like watching ballet ”

Nataly, how did you find your experience working at Jamie Oliver’s restaurants in London? It was challenging but learning how to turn over high quantity is a great lesson. I would do a 16-hour day at Jamie’s Italian in Central London. After three weeks, they put me in charge of the pasta section. The first week I was a mess. I was thinking, ‘I don't know how you expect me to have all of this ready!’ The pastas were fresh in all of Jamie's restaurants, but a lot of ours were hand-rolled. I would go in early – I used to start at 7am even though I was rostered on at 8am – to do all the prep. It was 40-50 serves of each… a lot of work. We were in the business district, so lunches were really busy; every lunch was 300-400 people. Over Christmas, we once served 600 people and the place only fits 300! I was learning, but it was tough. What are the most popular dishes on the menu at Table 426? N: A lot of people come here for a special occasion. Our squid ink linguine would have to be our signature dish, and our eye fillet steak with seasonal sides is always very popular. We also make tempura zucchini flowers drizzled in local honey. It’s so good! M: Our gnocchi is pretty famous – we make our own spinach gnocchi with oyster mushroom, hazelnuts and zucchini flowers. We love the seafood paella and we are well-known for our vanilla bean crème brulee… we make a damn good brulee! What inspires your menu? M: As a child, my parents, Margherita and Ettore, always taught us that the most important thing in cooking was the quality and goodness of food, and that comes from the freshness of ingredients. We had a homegrown vegetable garden and whatever was in season was planted and grown, including all kinds of herbs and lettuces, tomatoes, spinach, broccoli, cucumbers, zucchini and their flowers. Where do you source your produce from? N: We are passionate about supporting local

LOCAL FOOD

Table 426 has a real family feel – is that important to you? M: From the moment somebody walks in the door, we want them to feel special. A customer leaving the restaurant happy is the most important thing for us. We have a lot of regulars that have become like family, some of them even came to Nataly’s wedding! When we moved to Corrimal, we didn't know if our customers from Wiseman Park Bowling Club would follow us, but they did. We do love what we do but it’s a hard job. Our industry is getting harder and harder – if you didn't love it then you wouldn’t do this type of work. The relationships we create with our customers make it all worth it.

What’s next for Table 426? N: Our high teas and special occasion lunches have been really popular. We started the events mid last year and customers love them. We’re looking to do an event once a month, plus high tea. Recently we did a cocktail tasting and it was crazy busy. We had lots of new customers and made 200 cocktails that day – everyone loved it. As mother and daughter, how do you find working together? N: A chef once said to me, "In a really well-organised kitchen, you could sit back and watch them and it would be like watching ballet." If you sat and watched Mum and I work, we don't even talk to each other. We've been working together now since I was 14, so for 18 years on and off. I just know what she wants, and she knows where we're up to. It takes a long time to get to a point where you can do that with somebody or with a team of people. Working at Jamie’s Italian showed me the importance of culture and team bonding – and we’re lucky to have a great team here. M: Our process makes the dance in the kitchen a whole lot easier. We wouldn’t try to compete with each other – Nataly is amazing. And not because she's my daughter! ¡

SCAN ME

and artisanal producers. Some of our suppliers include Natalie and Baden from Pure Buzz Honey and our cheeses are from the Flinders Estate at Shoalhaven and Vannella Cheese from Marrickville. All of our seafood and meat are Australian and sourced from Kondakis Seafood and Hasties Meats – John Hastie is one of the best butchers in the area. Plus, we serve local craft beers from Phil at Five Barrel Brewing. We also grow our own herbs, micro herbs, edible flowers and lemons.

LOCAL FOOD

dumpling date THE SEARCH FOR THE YUM CHA FAVOURITE IN THE ILLAWARRA Words Kate O’Mealley

There’s one word to describe our local yum cha scene… quiet. But what Wollongong lacks in quantity, it makes up in quality dumpling-y goodness. So, where can you go to find those delicious morsels?

Hong Kong Palace Warrawong

As part of Warrawong Plaza’s new dining precinct, Hong Kong Palace is the latest addition to the local yum cha scene. Still in its early days, their menu is limited, but with all the traditional favourites making an appearance it won’t disappoint. Deliciously fresh, Hong Kong Palace is certainly worth the visit – and don’t forget to order the duck dumplings, they are a highlight!

Ziggy’s House of Nomms Wollongong

With a quirky and contemporary menu, Ziggy’s is not your average dumpling place. It has all the feels of a traditional dumpling house – lanterns, ceramics and a water feature – but the menu offers a whole lot more. You’ll find traditional prawn har gow and steamed buns sitting comfortably next to lesser-known varieties of Mongolian Beef (very tasty) and ‘Cheeseburger McDumpling’ (if you’re game!), plus an extensive list of Chinese teas to cleanse the palate.

Flame Tree Grill at Tradies Helensburgh

Heading north on the weekend? Tradies has got you covered with a dedicated yum cha menu every Saturday and Sunday for lunch. All the old favourites get a look in – BBQ pork buns, pork siu mai, sweet egg tarts, Chinese meatballs, and steamed vegetable and prawn dumplings. It may be a small menu, but they have the basics covered, and at club prices, it’s a great deal.

South Sailor Thirroul

Fresh seafood is South Sailor’s business and you can’t go past their snapper and prawn dumplings, served in a delicious broth. Renowned for their contemporary spin on fresh seafood, their dumplings are a great addition to the menu. ¡

Best of the rest

Nan Tien Temple, Berkeley – based on traditional and modern recipes, you can’t go past the Dining Hall for delicious and healthy vegetarian dumplings Dynasty Dumplings at Precinct, Shellharbour – located in the Shellharbour Club, grab some traditional dumplings at this ‘street-style’ vendor Humber Bar, Wollongong – with dumplings only $1 every Wednesday night, what have you got to lose? Dumpling Bar, Headlands Hotel, Austinmer – serving up all the delicious classics (as well as apple pie dumplings!) from an old airstream caravan. Yum!

RECIPES

hippie hamburgers OUR RESIDENT HEALTH GURU SHARES GUILT-FREE BURGER RECIPES TO COOK AT HOME Words Rita Balshaw

Making your own burgers takes effort, but your efforts are rewarded with a creation that is satisfying, healthy and incredibly delicious. Below are a few favourite homemade burger combinations that are sure to beat any fast food menu. Always choose fresh sourdough, spelt, rice flour, or paleo buns, smeared with either cultured butter or avocado to make a perfectly moist burger base. Be sure to garnish your burgers with sea salt flakes, cracked pepper, fresh herbs and a good squeeze of lemon for a delish finish.

the Fillet-o-Fish

Crumb a few pieces of tender snapper or white fish fillets, by first dipping in a whisked egg then a coating of rice flour. Gently fry the snapper fish pieces for two minutes, each side, in a little rice bran or coconut oil. Serve on a super soft bun along with finely chopped iceberg lettuce, tomato, white onion, avocado slices and chopped fresh dill. Garnish with kelp-infused vegetable seasoning, grated lemon zest and a dollop of creamy natural yoghurt.

the Meatball Sub

Make up your own mini meatballs using grass-fed mince, dried Italian herbs, one whisked egg, organic ricotta, sea salt and a little almond meal. In a large frypan, begin to cook meatballs before adding in organic canned tomatoes, tomato paste, minced garlic and loads of freshly chopped flatleaf parsley. Choose long Italian-style sourdough rolls and gently warm in the oven before placing four or five meatballs across the roll. Garnish the sub with crumbled organic ricotta, a lashing of olive oil and a sprinkle of dried oregano, salt and pepper. Yummm!

RECIPES SLUG

the Biggest Mac

Fry up a few marinated tempeh slices in a little rice bran oil until perfectly golden. Prepare a fresh gluten-free bun and layer with grated beetroot, carrot and zucchini. Place the fried tempeh upon the salad pile and garnish with baby spinach leaves, sliced red onion and plenty of special sauce. The special sauce is made by mixing together equal parts of natural yoghurt, tahini, lemon juice, dried dill tips, sea salt and black pepper.

the Works Burger

For all you vegie heads, this burger will not disappoint! The saltiness of the tofu amplifies the sweetness of the pineapple and makes for an absolutely wicked burger sensation. Marinate two large squares of firm tofu in a mixture of tamari soy sauce, maple syrup and sesame seeds for one hour before gently frying for two minutes, each side, in a little coconut oil. Serve your tofu steaks on a crusty burger bun, along with a pineapple ring, tomato slices, grated daikon, fresh rocket, mint leaves and a perfectly fried egg. Conclude with a squirt of vegan mayo, a dash of sesame oil and a handful of crushed peanuts. Sensational!

For more, pick up Rita's books at www.hippiesinthecity.com Rita is now offering holistic facials and wellness consultations at Taylor's Healthy Grocer in Thirroul.

LOCAL CREATIVE

once upon a dream ZAC BENNETT-BROOK OF SALTWATER DREAMTIME COMBINES HIS LOVE FOR THE OCEAN AND ART – ONE OF HIS SIGNIFICANT AND SOUGHT-AFTER PIECES TAKES PRIDE OF PLACE ON THIS ISSUE’S COVER

If you’ve driven into the Northern Suburbs, along Lawrence Hargrave Drive, recently you may have noticed a vibrant artwork of white dots, coastal blues and tangerine orange plastered along the front wall at The Beaches Hotel in Thirroul. The creation is a Saltwater Dreamtime original, painted by Wollongongborn talent Zac Bennett-Brook during this year’s Thirroul Seaside Arts Festival. This is one of many of Zac’s attention-grabbing murals to be found around the Illawarra.

As a proud Torres Strait Islander who grew up on Dharawal Country, Zac started to explore his culture through art as a teenager, and has since splashed his spirited brand – instantly recognisable for the use of non-traditional Indigenous colours – on surfboards, ugg boots, hotel walls and board shorts, to name but a few. A collaboration with Tourism Australia in recent times has even seen Zac paint live in lands as far-flung as Morocco and for the Queen at Buckingham Palace! Not bad for a humble, self-taught artist, who studied to be a PE teacher before committing his career to his true craft. “When I was in high school, I didn’t know what I wanted to do, but my mum said, ‘You have to get your HSC,’ so I did,” Zac says. “I’d always been creative, but during my final years at school I discovered my passion to paint the stories and

LOCAL CREATIVE

I’d always been creative,but during “ my final years at school I discovered my passion to paint the stories and artworks of my culture” artworks of my culture. Even still, when I finished school, I didn’t really know what my next step was, so I ended up studying to be a PE teacher at Wollongong Uni.” But two years ago, after painting murals at schools he was aligned with, Zac made the decision to follow his creative calling. As he found his natural style and flair, his business, Saltwater Dreamtime, began to gather a following. And when his passion for surf culture and story-telling collided in the form of painting surfboards, his brand skyrocketed. Zac’s contemporary use of traditional techniques saw the 28-year-old’s work gain instant attention. “I thought surely there were already Indigenous artists who were painting surfboards, but when I looked into it, I realised there really weren’t,”

says Zac. “It combined my two great loves. It’s functional art – and I love that in this way my art is reaching a much wider audience. It’s out on the waves, and then I have non-surfing customers buying boards to put on display, too.” One of his customers was none other than Thor himself, Aussie superstar Chris Hemsworth, who is the proud owner of a Saltwater Dreamtime surfboard. The king of collaboration, Zac has cleverly seen the value in teaming up with other creatives and companies who share his ethos of “positive vibes, unity and mutual respect,” for the betterment of his business and theirs. In the short time Saltwater Dreamtime has been operational, Zac has worked with the likes of Red Bull, Tag Heuer and Accor Hotels, as well as Aussie fashion brand

LOCAL CREATIVE

Afends. He released his third limited-edition clothing range with Afends this year. Zac has also leant his colourful style and one-of-a-kind designs to Earth Bottles, Soxy Beast, Budgy Smugglers, Young Henrys and Recycled Mats. “Collaboration is so important to me,” says Zac. “I’m always looking for ways to work with people. That’s how I’ve been able to progress like I have. For me, it’s about getting my artwork out there, setting myself apart and doing something different.” Living in the Illawarra, surrounded by the ocean means inspiration continues to flow freely for this one-man show, who runs every aspect of his business – from the marketing to the admin. “When I’m in the water I’m constantly stopping on my board to look at shapes the rocks, the sand, the waves are forming, and thinking about how I can translate that into something static and beautiful,” says Zac. “The ocean is where I feel at home – I connect to Country and my culture when I’m in the water.” The stand-out artwork on this issue’s cover showcases Zac’s deep affinity with the sea. It’s

one of his brand-new designs, which introduces modern elements with the combination of lines and dots. “This design is based around people coming together – the circular dot designs representing family and friends, and the lined circles representing the ocean… people connected to the ocean and our beaches,” explains Zac. “I painted this work in bright and vibrant colours you’d see at the beach – blue for the water, yellow for the sand and pink for the sky at sunrise and sunset. I don’t tell traditional dreamtime stories like the rainbow serpent, for example, in my art but every piece certainly tells a story. Still, what people take from each work is different. That’s the beauty of art.” With a booming business to tend to, which sees Zac playing with paint nearly every day, and a solid flow of orders and projects always on the go, many would sit back and simply breathe in the success. But the sky is quite literally the limit for this young, in-demand artist… and he won’t stop until he reaches the highest of heights. “I want to paint a plane,” Zac says matter-offactly. “Every four years or so Qantas allows an Indigenous artist to put their work on those iconic wings, and at some point I’m going to be one of them. Let’s get it happening Qantas… I can just see it in the sky.” ¡

COLEDALE Fine Wine s

ADVENTURE AT HOME

wild and free LOCAL ADVENTURERS THE DALYS SHARE SOME OF THEIR FAVOURITE UNTOUCHED SPOTS TO EXPLORE AS A FAMILY

ADVENTURE AT HOME

Documenting their fun-filled adventures on Instagram @the_daly_venture, Maddie and Vince Daly, and their kids Delilah ‘Dee’, eight, and Jude, six, from Barrack Heights, make quality time spent outdoors a priority. “Being out in nature without the distractions of technology is invaluable, not just for the kids, but for us as parents, too,” Maddie says. “We get to reconnect and have discussions about what’s going on in our lives. If we run into any problems, we need to solve them as a team. We have family rituals, like having hot chocolates and earning rewards. OK… they are actually bribes, but sometimes we need a little motivation to make it up a big hill!” The local couple has always been adventurous and spent time together exploring Australia and overseas pre-kids. They admit things slowed down when they first became parents, and the variety of activities and diversity in locations had to shift a little, but they still managed a few trips carrying the kids until they were able to walk. “The more we’ve done, the more confident we’ve become,” Maddie says. “Since having kids,

we’ve found doing these type of outdoorsy activities more meaningful. As our kids got older and built up their endurance and curiosity, we were able to go on longer trips and try out new activities like canyoning. We are fortunate that both our children are cautious when we go on adventures. They get a real sense of autonomy and responsibility, but they get to have fun along the way.” The Dalys also enjoy sharing these experiences with friends and family and have developed skills to assess and navigate obstacles, which has given Dee and Jude a real sense of accomplishment. “We are just a little bit proud of them,” Maddie smiles. “Hopefully, this will all translate into feeling happier, healthier and more resilient in their lifetimes.” As a family, the Dalys try to get outdoors every weekend, and sometimes embark on an afterschool mid-week mini-adventure.The hardest part, Maddie says, is making the decision and getting out of the house. “The kids are not always super enthused when we are on our way, especially when it means getting up early on the weekend, but halfway through the experience they’re loving it. Delilah prefers anything that involves climbing, and Jude loves the water and jumping into waterfalls, so we try to keep it balanced.” Here Maddie shares four of her family’s favourite and most visited adventure spots and explains why they are so special…

Do your research before doing any outdoor adventuring. Be sensible, carry a First Aid Kit (and know how to use it), consider getting a PLB (Personal Locator Beacon), be properly equipped, make safe choices and leave no trace.

Sunset walks, Drawing Room Rocks

This walk is a quick 45 minutes each way, with amazing views all the way along the coast and up into Kangaroo Valley. Try to make it up for sunset and have a picnic or hot chocolate at the top. The kids love wearing headlamps for the walk back down to the car! Jude “I like that I can see so far from the top” Dee “I enjoy sharing the sunsets with my friends” Vince “Those sunsets make beautiful memories” Maddie “I love that we can share this place as a family”

What to take Headlamps/torches for the walk back down Best time to go An hour before sunset, any time of the year Suitable for kids aged There are exposed cliff edges, so it depends on how responsible the children and adults supervising them are

ADVENTURE AT HOME

Waterfall jumping and wild swimming, Macquarie Pass Clover Hill Trail

Vince has been coming here since he was a little kid and gets a real kick out of sharing his little secret spots with the kids. After an hour or so walk along a fire trail, there are ample options to explore the many waterfalls up and down the rivulet, swimming holes and surrounding rainforest. As always, be careful, check the water if you’re going to jump, and keep a close eye on small children as it can be very slippery. Jude “I love the secret cave pool, but I’m not going to say where it is.” Dee “It’s beautiful and so close to home.” Vince “It’s sharing my childhood with my kids.” Maddie “I can’t believe we have such a beautiful spot so close to home.” What to take Wetsuits – the water is COLD! Best time to go Summer, though the walk in winter is still beautiful Suitable for kids aged 3+

Indigenous guided walks, Dharawal National Park

This guided walk was a real eye opener for us. After our Indigenous guide shared her knowledge with us, we felt like we had been walking through the bush blind for so many years! The kids have loved using this knowledge to find bush medicine and other useful plants on our walks. It has really opened up discussions around what being on Country means for Indigenous people and an appreciation of being respectful when we are out walking.

Jude “I liked that I got to use the band-aid bark first-hand.” Dee “I felt special entering the women’s area, just with Mum.” Vince “It opened my eyes and changed what I look for in an outdoor experience.” Maddie “I love that my kids are able to learn about the significance of Country from an Indigenous guide.”

What to take Walking shoes, sunscreen and hats Best time to go Any time of the year Suitable for kids aged All ages

Caving, Bungonia Slot Canyon

The Red Track is well known as a tough walk for the little ones and adults alike, but really rewarding. Our kids especially enjoyed climbing through the limestone boulder field. Much to their delight, they found it easier going than the adults. Once through the canyon, we recommend following the creek down to the junction with the Shoalhaven River, as the changes in the rock formations are truly amazing. The added bonus is that the White Track is a (slightly) easier walk out. From the carpark there are a few caves that are accessible – some short, and some more difficult. With any unguided cave, you need to plan your trip with cave maps, guide notes and an exit plan. It is best to have a member of the party who has safely completed the cave previously. Jude “I liked climbing on the boulders.” Dee “We got to see an echidna, and the water was really blue in the creek.” Vince “Awestruck by the scale of the place and the tenacity of little humans.” Maddie “I loved making it back to the car! No, seriously it was a tough walk out, but the slot and boulder field was impressive.” What to take Sturdy shoes, plenty of water, a short length of rope (3m) is handy for getting safely down the scree, helmets and head torches for caving Best time to go All year in dry conditions Suitable for kids aged 5+

LOCAL INITIATIVE

coffee for change A MONTH OF COFFEE, CUPS AND CAFE COLLABORATIONS – BEHIND THE GRIND WAS A HUGE COMMUNITY SUCCESS Images Tess McIntosh

The brainchild of two friends from Balgownie, Sarika Gupta and Blaise Gassin, Behind the Grind is a charitable concept created to educate the community about gender-based domestic violence using art on coffee cups as a vehicle for change and empowerment. The project ran across 14 cafes from Coledale through to Wollongong.

At the outset of the project the pair hoped to use the designs and the accompanying website to imbue the community with a curiosity around the topic, which would hopefully transition into more thought-provoking discussions. Sticking local, the duo wanted to strengthen community relationships by using popular cafes as a mouthpiece for their message and channelling all project donations to SAHSSI’s women’s refuge. The end result, however, was much, much more. All cafes chose to donate to SAHSSI, though this was non-obligatory, with over $1000 raised between them. Some cafes exceeded their

weekly quota requesting more cups and to run the designs indefinitely because the community response had been so positive. The NSW Police Illawarra Division also got wind of the project and are now keen to work with the pair in the future to continue expanding community awareness of domestic violence. One of the key components of the project was for the community to connect with the issue and this is exactly what happened at Café Meni.The project was made very real for staff when one of the four women, whose story was represented by a cup design, came into the cafe. Her visit sparked conversation and inspired a customer to comment that SAHSSI in their language actually meant ‘brave’, which perfectly described the women who were strong enough to share their stories.

LOCAL INITIATIVE A talking point for customers at Wollongong CBD cafe Son of A Gun was the tone of the artwork. The colourful, yet meaningful, way the stories were portrayed on the cups captured the attention of cafegoers and had children asking for their milkshakes in them. Cafe owners from Two Sisters Garage and The Broken Drum enjoyed being part of an awareness campaign that spread week by week, cafe by cafe. Kim from Two Sisters says, “It’s important for small businesses to work together and charity is a fantastic way to encourage this.” And what about the women themselves whose stories were depicted on the cups? All of the women reported feeling overwhelmingly empowered by the opportunity to voice their journeys in this way and potentially help other women by speaking out. One survivor stated, “For the first time, I felt as though my story was being celebrated rather than shamed.” From an institutional perspective, both SAHSSI and the Illawarra Police Division of Domestic Violence commended the BTG team on

For the first time, “ I felt as though my story was being celebrated rather than shamed”

developing a vehicle that penetrated large sections of the community in a gentle and acceptable way. Officer Higgins commented, “Domestic violence is a difficult issue to explore within the community; a lot of the brochures are left in doctor’s surgeries but very few people engage with them. This is the first movement in our area that has tried to lift the ‘grim veil’ of domestic violence and get the discussion happening out in the open… it’s a great initiative and should definitely be expanded." With all this positive feedback it seems there are big things ahead for the BTG duo. Watch this space. ¡ See behindthegrind.net for more info.

FRESH. HEALTHY. DELICIOUS. ONLINE TAKEAWAY LAUNCHING EARLY JUNE

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HEART HEALTH EDUCATION IS KEY TO PROTECTING YOUR MOST VITAL ORGAN – AND WOLLONGONG PRIVATE HOSPITAL IS HERE TO HELP Our heart is constantly under strain. Smoking, a poor diet, excess weight and lack of exercise put pressure on the heart and when we’re feeling emotional or stressed, it goes into overdrive. Wollongong Private Hospital’s team of highly skilled cardiac specialists and nursing staff encourages our community to take their heart health seriously and ensure they know their risk factors for heart disease. Part of this process should also involve understanding where to turn for important medical advice and any necessary treatment. Wollongong Private Hospital Interventional Cardiologist Dr Ed Danson said raising awareness about heart health in our community was extremely important. “Too often it is a silent killer and a source of suffering for many when technology now exists to treat the disease to stop it in its tracks. This ranges from 30

preventative strategies to more involved procedures to correct some of the damage already done. Either way awareness and seeking timely help is the only way to offer treatment to those who need it,” said Dr Danson. “The most unfortunate thing is that heart attacks can be quite sudden and without warning. Attacks such as coronary plaque ruptures are sudden events. There are normally a lot of risk factors involved, however, plaques can be detectable with modern imaging techniques available at the hospital. “The other problem is that the nerves on the inside sense pain differently to those on the outside. For this reason, heartburn-like symptoms are commonly misconstrued as angina (actual heart pain) and vice versa. A lot of people still slip through the net despite huge advances in technology. In my view, education is the key.

SLUG

“The team at Wollongong Private is really the best out there in terms of expertise. Historically you had to travel to metropolitan Sydney for this but we offer the same, if not a better, level of care. The focus is on getting patients better and helping them understand what might be an unfamiliar heart health issue,” Dr Danson said. Wollongong Private Hospital, part of Ramsay Health Care, has recently invested in improving the region’s heart treatment facilities with the addition of new state-of-theart catheter laboratory, dedicated to cardiac procedures. The hospital offers a comprehensive range of investigations and procedures for patients with heart failure, angina, coronary or valvular heart disease or heart rhythm disorders. As Australia’s largest private hospital operator, Ramsay Health Care has the knowledge, expertise, technology and facilities to care for patients with simple and complex cardiac conditions.

“Historically you had to travel to metropolitan Sydney for this but we offer the same, if not a better, level of care.” Ramsay Health Care facilities treat 42,000 patients a year presenting with heart disease and conduct nearly 40,000 cardiac procedures. Dr Bernadette Eather, National Manager of Clinical Quality and Patient Safety at Ramsay Health Care says Australians should feel very reassured by the help available to them. “Top quality is in part a product of attracting the best clinicians to hospitals”, Dr Eather says. ‘‘Ramsay Health Care has a senior doctor advisory panel and a team of cardiologists from around Australia who provide the organisation with advice around emerging trends, procedures and best practice in cardiology,’’ she says. Wollongong Private Hospital provides a full offering of medical, surgical and maternity services to residents of the Illawarra and South Coast. The hospital’s cardiac catheter laboratory is located within the new luxurious state of the art Ramsay Surgical Centre which provides a friendly, caring and comfortable environment for medical procedures, operations and tests that don’t require an overnight or extended stay.

TO FIND OUT MORE VISIT WOLLONGONGPRIVATE.COM.AU OR RAMSAYSURGICALCENTRE.COM.AU

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LOCAL SPORT

one crazy ride PROFESSIONAL MOUNTAIN BIKER JOSH CARLSON HAS A NEED FOR SPEED Images Matt Staggs

Racing down the side of a mountain at up to 80km/hr relying only on two tyres and instinct is not everyone’s idea of a good time, but for Wollongongborn Josh Carlson, there’s nothing better. The professional mountain biker has spent the last 12 years traversing steep peaks all over the world, chasing the dream of being number-one in his specialist event. After a stint living in Whistler, the father-of-two made the move back to his hometown, with wife Lisa, to put into practice a plan that will take him to the top.

“The ultimate goal is to be the world champion,” Josh says. “That’s a big part of why we came back to Wollongong with the kids – it’s not just the climate and the trails and the biking scene, but this is where I believe I can make the world title dream happen… where I can put all the pieces together to achieve it.” Josh’s event is called enduro, and as the name suggests it’s heart-pumping and mighty tough. The 33-year-old describes it best: “You pedal to the top of the hill and then race down, and you do that multiple times. The downhills are timed – they’re your race runs and they’re accumulative over the day,” he says. “If you were to race Mount Keira, for example, you’d pedal to the lookout, with say an hour to get there, and then race back down. You’d do that six times over one day. Sometimes you go up tracks that are too

steep to pedal so you have to get off and walk. At a course in Chile, it was a 40-minute pedal, a 20-minute shuttle bus, then another 40-minute pedal and a 20-minute chairlift to the top! We started at 3600m and raced down to 2400m. It’s wild when you look at what you’ve just hiked up. “We ride the track once in practice and then the next time we’re racing it. You take note and then you watch your GoPro and try to remember triggers to help you down safely. A lot of the time you’re going so fast that you just drop in and hope for the best,” Josh laughs. “It sounds crazy… it is crazy, but that’s kinda of the nature of the sport.” To compete in such a vigorous event, the training to stay at peak fitness is intense. Josh trains six days a week, two to three times a day, supported by a coach, a physio, a sports psychologist and, of course, a bike mechanic. His schedule includes around 20 hours of bike time, five hours of gym time, two hours of motocross and a couple of hours of yoga each week. “It’s a full-time gig just training,” Josh says.

LOCAL SPORT and rocked out on a $500 bike. The other guys were like, ‘Who is this dude in boardies that smoked us and crashed a few times?’” Josh laughs. “They had $7000 bikes, and back then I couldn’t imagine paying that much.”

I raced and I won. I was in “jogger s and boardies and rocked out on a $500 bike”

From there his career took off – Josh started racing cross country and got on the podium at the National Championships in 2010. Then in 2011, he lived in Colorado for six months where he got a taste for the style of riding he does today – longer downhill races and endurance events. In 2012, Josh and Lisa decided they’d pack up their lives and migrate to Canada, where there is a huge biking community and endless terrain, to give it a real crack. In the six years they spent in Whistler, Josh won a lot of North American races, which put him on the map. “I was this weird, redheaded, loud, funny-talking Aussie kid that just happened to ride a bike really fast,” Josh laughs. “I slotted into the way of life and they welcomed me with opened arms – it snowballed from there.” In 2016, Josh achieved his highest rank of number 10 in the world before injury struck, which kept him out of competition for most of the following year. In 2018, he broke both his thumbs, sidelining him for another six months. But the Giant Racing-sponsored athlete, currently sitting at 32nd in the world, is back in form and competing internationally.

So where did this love affair with the bike begin? Josh kicked off his sporting career as a semiprofessional motocross rider until 2005 when back-to-back injuries put him out of the race for good. Like most, Josh had spent his childhood riding pushies with his mates, but in 2007, he started looking into mountain biking as a serious sport and entered a comp. “I had absolutely no idea what was going on, but I raced and I won. I was in joggers and boardies

For now, the only Australian stop on the tour is Tasmania, but there are negotiations taking place to open trails on the Illawarra escarpment and bring the international mountain biking community to Wollongong. The strategy was put on public exhibition after years of debate whether to formalise the sport in the region, and Josh has happily become the poster child for the proposition, backed by Destination Wollongong. “When we were kids, we’d get all the boys together and head to the trails around Broker’s Nose – it was a whole day affair,” Josh says. “As mountain bikers we’ve always known that the local trails are so special and cool – why can’t we showcase that to the world?” Although, there has been opposition to the proposal and questions raised around the environmental footprint of the legalised trails,

LOCAL SPORT Josh says the biking community has always had the utmost respect for the land and are mindful of their impact. “There is an old school mentality that people cut down trees to make tracks, but the main demographic of mountain bike riders is men in their late 20s to 50s, who want to take their kids riding and spend a weekend in the bush. Mountain bikers are not dirtbag teenagers putting rubbish everywhere. The biking community is so respectful of the trails that we are gifted here,” Josh says. After recent community input, the strategy is still being assessed, but regardless of the outcome, it’s clear Josh is happy to be back riding the trails he grew up on, lifted by the supportive local biking community and living on the coast with his family. “When I have time away from the bike, it’s so nice to come home and switch off here,” Josh says. “The kids now love getting on the bike with me, which is cool too… I’ll get home after riding for five hours, and they just want to do laps around the neighbourhood.” ¡

TRAVEL

snow trips on a shoestring FIVE SKI RESORTS TO SHRED ON A BUDGET Words Matt Castell Images @shariqakhund, @tekinec, @mafu_13, @dreamygreenie

Skiing and cheap don’t usually come up in the same sentence. With lift passes at Aussie resorts hovering around $150 per day, why would they? Add transport, accommodation, gear hire and a couple of adult beverages to the mix and you won’t be far off the cost of a brand-new Toyota. Don’t fret though, look a little further abroad and you’ll be charging stashes of pow-pow for less. Check out these value-packed overseas ski resorts!

Malam Jabba, Pakistan

Pakistan won’t be at the top of many skier’s bucket lists, but if you’re up for a bit of adventure and a completely different culture to every other ski resort in the world then this is the place. Malam Jabba is located at the top of the infamous Swat Valley, which was off-limits from 2007-2009 due to a Taliban stronghold in the area. But recently, the resort has had investment poured into it and the addition of modern ski lifts. Trade your whisky for tea as alcohol is banned and be ready to share stories with talkative locals and army troops, who run the resort. For even more adventure, hook up with a local operator to explore back country peaks and ride uninterrupted through jaw-dropping valleys. You’ll need to bring your own gear as rentals are basic or non-existent, lift passes are literally a few dollars per day and you’ll find it hard to purchase your own meal due to the friendliness of your Pakistani hosts, whom are some of the most welcoming in the world. Malam Jabba is reached via a five to 10-hour drive from Islamabad, depending on road conditions.

Borovets, Bulgaria

One of Europe’s lesser known ski resorts, Borovets rates highly for bargain hunters and party animals. You’ll snag a week of lift tickets for under $250 and a round of drinks for under $20. There are three ski zones accessible on the same pass so there is plenty of terrain to tackle after you’ve kicked your hangover. Hotels are cheap, well under $100 per night for a 3.5 star and the resort is within an hour-and-a-half from the capital, Sofia, which is easily reached via a transit in Istanbul or Athens (cheaper than flying to Western Europe). The best time to visit is January or February.

Booking early is important to ensure the best ski holiday deal. Get in touch with Matt Castell at Curated Travel to start planning your next trip! www.curatedtravel.com.au

TRAVEL

Hakuba, Japan

Queenstown, New Zealand

There are loads of accommodation options from hostels to luxury serviced chalets and everything in between. The best time of year is February and March, the snow is great, airfares are under $1000 and you won’t wait in line to get up the lifts. There’s also plenty to do when not on the slopes, from unwinding in one of hundreds of onsens (hot springs) to hopping the happy hour circuit in Wadano.

Airfares can be snagged with Jetstar during a sale for under $300 from Sydney. Accommodation, lift passes, and car hire packages can be done for under $800pp for a shared room or around $1000 for a twin room. Queenstown also offers the unique Superpass, which gives passholders the ability to ski at Coronet Peak or The Remarkables – or you can swap a day pass for a myriad of activities like jetboating and bungy jumping to shopping vouchers and bar tabs!

In-the-know skiers and riders have been flocking to Hakuba Valley for years. Cheaper and easier to access than Niseko, Hakuba is located only an hour from the city of Nagano, home to the 1998 Winter Olympics. One of the best things they have going for them is that you can access 10 mountains on a single lift pass – from $70 per day (on a seven-day pass).

Not exactly a secret, NZ has attracted Aussie snow enthusiasts for decades with cheap lift passes, consistent snow and nightlife in trendy and cosmopolitan Queenstown. The trick is to book far in advance as prices will nearly quadruple comparing earlybird rates to last-minute bookings.

Taos, New Mexico

This lesser known US ski resort, accessed from Albuquerque is much more affordable than its counterparts in Colorado, California and Utah but still benefits from plenty of dry powder and heaps of terrain. Lift passes start at under $80 per day, but the main benefit is largely uncrowded runs for most of the season. Accommodation is about half the price of other popular US resorts and good tourist-class hotels can be booked for under $200 per night in January and even less in February. The town itself is quaint with a European vibe and plenty of fantastic restaurants and bars. For the best airfare, fly in late January or February via Los Angeles on a sale fare for under $1000. ¡

LOCAL MUSIC

singin’ the blues ILLAWARRA BLUES BROTHERS BAND, SWEET HOME CHICAGO, ARE ON A ‘MISSION FROM GOD’ Words Kachina Dimmock

Australia’s premier Blues Brothers tribute band, Sweet Home Chicago, have had local audiences toe-tapping and singing along to soul classics since they first hit the scene in 2017. Dressed in the iconic fedoras, wayfarers and black suits, the big band’s members are currently shaking their tail feathers at gigs across NSW, after gaining an impressive hometown following in the Illawarra. We sat down with bass guitarist Neil Taylor to find out the inspiration for the 12-piece show band and the importance of audience participation… How did the 12-piece line-up form? From the outset, we wanted to create a production that stayed true to the Blues Brothers movie and had on-stage storyline drama, but also aspired to visually present professionalism. Just thinking about developing a show band of this size is a daunting task, let alone deciding to explore the viability of getting such a show off the ground. Core members – Colin Hardcastle (Vocals), Frank Garcia (Drums), Shane Elliott (Piano) and myself (Bass Guitar) had been playing the covers music circuit for several years, together

and individually, in various projects. We had insight into the connection between live crowds and their reaction to particular songs, often discovering the Blues Brothers movie tunes getting very enthusiastic responses. It was quite a task to convince the guys that we should step it up and give this large project a go, considering we still needed to find the rest of the band members and begin pitching the idea to venues. But I was confident we could hold our own musically and knew that the iconic theme would appeal to a wide audience. From there, we welcomed Dave Quin, Cary Buecher, Neil Lendrum, Emma Kelly, Kelly Steinhauer, Grant Merinuk, Jackie Bennett and Susie Melbert to the band. Since launching, you’ve spent a lot of time travelling around the Illawarra performing... The Illawarra has been the perfect place to launch. With overwhelming support from audiences, we played a memorable wall-to-wall first show at the Balgownie Hotel. We went on to play several quality venues over the last two years, including Centro CBD, City Diggers, Waves Towradgi and Wollongong Novotel where we planned, coordinated and hosted a KidzWish fundraiser dinner show in the grand ballroom. We particularly enjoyed the sell-out shows at Dapto Leagues Club and dinner shows at The Grange

LOCAL MUSIC function centre. We’ve also spent some time on the road, with shows at the Basement Canberra and the Actors Centre Australia in Sydney. Are there any songs that are crowd favourites? Audiences love to hear the classic Blues Brothers songs, Everybody Loves Somebody, Shake a Tail Feather, Soul Man and, of course, Sweet Home Chicago. The Aretha Franklin songs, Think and Respect really get the crowd on their feet. We incorporate a lot of stage theatre and banter; included are quirky eccentric songs like Stand By Your Man and Rawhide which bring a lot of laughter. More often than not, the song that the crowd really loves is Mini the Moocher as they enjoy getting involved performing all the actions and singing along to the chorus. You like to encourage audiences to get involved through dressing up – do many people participate? We have always felt crowd participation to be an essential ingredient to any form of live entertainment. An audience wants to be involved and connected, and what better way than to have themes?! From the

start, we incorporated three key elements into our logo – classic Blues Brothers, Gatsby and Gangster. With specifically themed shows we have seen stunning outfits; people really put a lot of thought and time into what they wear and it creates a wonderful atmosphere at any venue! At one of our dinner shows, we provided wayfarer sunglasses to all the guests – it was an amazing sight from the stage having everyone in the room wearing their shades. What can we expect to see of Sweet Home Chicago in 2019? We’ve recently stepped up into larger venues, including Shoalhaven Entertainment Centre, and will continue the Sydney and Canberra circuits with a return to the Illawarra on Saturday, November 30, at Anita’s Theatre in Thirroul. That’s exciting for us, as the local venue is reminiscent of the Palace Hotel Ballroom in the movie itself. We do have a dream of playing at some of the major casinos, even representing the Illawarra on the wider stage – let’s see what happens, never say never! At the end of the day, we know that it’s about entertaining the fans and we can’t wait to play for them. ¡

LOCAL PEOPLE

tools of the trade WOLLONGONG-BASED BUCKAROO LEATHERWORKS, RUN BY TANYA VAN DER WATER, REVOLUTIONISED THE WAY TRADIES CARRY TOOLS Images Hawke Workwear

It all began when a South African man named Kenneth Van Der Water took up leatherwork in 1971. He lovingly crafted shoes, handbags, belts and leather accessories, and upon moving to the Illawarra in the late ’70s kicked off his small business in a workshop at home in Stanwell Park. From humble beginnings, Buckaroo Leatherworks has grown to international success at the hands of Kenneth and his daughter Tanya Van Der Water, who signed onto the business at 18 and worked alongside her dad until his death. While Buckaroo produces a variety of leather goods, it’s the Signature Tradesmen’s Belt that put this homegrown company on the map. Now, as this local business takes Wollongong to the world, Tanya says, “The sky’s the limit – given it’s my dad’s legacy, it’s time to blow it out of the water.” How was Buckaroo born? My late dad started leatherwork in the early ’70s as a hobby. Like most craftspeople of his generation, his brand was his name. It was only when the business

LOCAL PEOPLE started to become more than a one-man operation that he began trading under the name of Buckaroo Leatherworks. The company was born out of such humble beginnings. How did the business come to be situated in Wollongong? In the late ’70s, my parents immigrated to Australia from South Africa. While they originally settled in Sydney, a few years later they stumbled upon Stanwell Park. The Illawarra reminded them of the Cape Town coast and they immediately fell in love with this beautiful part of the world. So they built a house, and Dad worked from home, before renting a small space next to the fruit shop in Bulli. He outgrew the shop and then began operating out of North Wollongong. We’re still based in North Wollongong but in a location he never got to see. He would be proud to see the new headquarters as it’s not the small operation he always knew. Did you always envision yourself working for Buckaroo? Never! I always thought of it as my daggy family business. But Dad presented me with an opportunity after he’d designed the tool belt of which we are best known for today. I was 18 when his offer came my way and my boyfriend at the time, now husband, convinced me to give it a try. Dad knew how to make stuff and I had the gift of the gab and knew how to sell it. My dad’s exact words were, “Do what you want with it because one day it will be yours”. I’m so thankful I joined him. Tell us about Buckaroo’s star product – the Signature Tradesmen’s Belt? The story goes that the business was about to go under, thanks to the influx of cheap imports that reached Australian shores in the ’90s. My dad needed a miracle, which came in the form of two Maori tradies. They asked him to make them a tool belt, and the brief was simple – it had to be comfortable, hold their tools and most importantly to them, it had to be all black! So my dad came up with a solution, with the allimportant feature being the ability to chop and change what you carried on the belt. These two fellas worked in different trades, but they both wore the same belt – it was like nothing else. Made from super thick leather, and finished off so they looked “pretty” as Dad would say, the belts were built to suit a specific purpose. In the end,

this concept was a massive gamechanger and revolutionised the way tradies carried their tools. Why is being locally made so important to the company? It’s such a privilege to be an Aussie manufacturer with the ability to operate out of such an enviable location. The chance to tell the world our story and really put Wollongong on the map is such a bonus for us. Operating locally for as long as we have is part of our brand’s strength. But the main reason why we will always be Aussie made is because Australian goods are trusted all around the world. As a CEO, what does your day-to-day look like? Aside from the business, we have a busy household to run. My husband leaves at 6am to get to the factory. My day starts with our kids’ morning routine – our house operates like an army base. Once the kids are at school, I head to work and catch up with staff. I’m a big chatter and really cherish the conversations I have. It’s good to start the day with a laugh! While my position is to oversee the business, I still love getting hands-on – packing orders, operating sewing machines, thinking of new products. While my day physically ends in the afternoon, it never really stops. Anyone who knows me knows that Buckaroo is such a massive part of my life. But I love it. Are there challenges in running a family business? Yes, always and often! Anyone who says working with family is easy is lying. The days when it was just me and Dad were fraught with challenges. For one, he was so competitive, so being his daughter, I was even more so. Finding balance between family and work has always been my downfall. When my dad passed away, I had three kids under three. His death came at least 10 years too early as far as our plans went. While I was good at what I did, I quickly had to learn to also be good at what my dad did. But I like to jump in feet first and then find my way from there and that’s what happened. My four kids have only ever known their lives to revolve around Buckaroo. For a while, kids at school thought our last name was Buckaroo! But we wouldn’t have it any other way. Family is the motivator behind everything we do. ¡

LOCAL WILDLIFE

curious cuttlefish AN ENCOUNTER WITH THE GIANT AUSTRALIAN CUTTLEFISH WON’T QUICKLY BE FORGOTTEN Words Dr Mandy Reid Image Alex Pike

During August to September each year, vast numbers of extra-large cuttlebones wash up on our local beaches. Why so many, and where do they come from? These cuttlebones mark the end of the annual breeding season of the Giant Australian Cuttlefish, the largest of its kind anywhere in the world. The adults from eastern Australia range up to about half a metre in body length. Widely distributed around the coastline, these animals congregate to breed in late winter. After spawning, most of the adults die. Their flesh provides an excellent source of protein for various marine scavengers, such as sharks and seabirds. Off Wollongong, albatrosses rely on this seasonally available source of protein as nourishment when undergoing their annual moult.

When the soft parts are gone, the remaining rigid, calcareous cuttlebones float to the surface and congregate wherever they are taken by currents to eventually wash up on the shore. The cuttlebone, which is normally embedded under the skin on the dorsal, or upper side of the body, is used as a body support and, more importantly, a flotation device. The bone is divided into many tiny chambers and by varying the amount of liquid inside these chambers, the animal can either float when the liquid is pumped out of the chambers, or sink when the chambers are filled, and, therefore, heavier. This buoyancy adjustment is incredibly precise, as divers who encounter these animals will know. They seem to simply hover in the water effortlessly, true masters of perfect ‘neutral buoyancy’. Cuttlefishes are a type of mollusc, related to squids and octopuses, and more distantly to snails, mussels and the like. There are at least six species that are found off Wollongong and, depending on the particular breeding season of each species, at times large numbers of smaller cuttlebones can be found as well. Divers regularly see at least three species off Bass Point, but they are common all along the coast. They are quite curious and unafraid; having a large cuttlefish gently investigate you with its arms can be a bit unnerving, but definitely will not be forgotten. Like all the members of the group they are carnivores and catch their prey by shooting out a pair of feeding tentacles that are normally kept rolled up in a pouch between their arms. Crabs are their absolute favourite prey. After mating, females lay and attach their eggs individually to a solid substrate, such as a rocky overhang. At the right time of year, these can be seen as white grapelike clusters. Unlike octopus mothers that carefully tend their eggs until hatching, cuttlefishes simply love ‘em and leave ‘em. The young are quick to develop and look like miniature adults when they hatch, jetting around to begin the cycle over again. ¡

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WHAT’S ON

music to our ears THE JAMBEROO MUSIC FESTIVAL IS BACK FOR ANOTHER YEAR! Words Matilda Jesiolowski Image @hike_australia

Since returning to the region last year for the first time in 17 years, the Jamberoo Music Festival is back again this Saturday July 20, and set to turn up the volume in the quaint regional town. With plans to put Jamberoo back on the music festival map and revive the original heyday of the old Folk Festival, this year it is set to be bigger and better than before! The community-driven, boutique event, which celebrates the arts, will include market stalls, street performers, exhibitions, workshops and an impressive variety of local and national talent. The musicians set to take the stage are some of Australia’s finest blues, roots, folk, rock and indie performers. Among the 100-plus performers not to be missed are Salt & Steel, Grizzlee Train, Little Quirks Band, Ruby Tuesday’s and Wolf Gordon – just a small taste of what’s in store, with even more acts to be added to this stellar line-up.

One of the highlights of the festival is the busking competition, and the 2018 winner, Wollongongbased harpist Yasmine Russell, will return as one of the main acts. Participation is a key part of the festival, with event organisers encouraging the community to get onboard as a busker, performer, stallholder, or even as a volunteer. Kicking off at 8am, this unique all-day, familyfriendly event has something for everyone and is held across four different venues – the Jamberoo School of Arts, Club Jamberoo, the Jamberoo Youth Hall and the Jamberoo Uniting Church. Kids under 12 get free entry too, making it the perfect winter day trip for the whole family. At less than half an hour’s drive from Wollongong, Jamberoo is an easy hike for a day of good tunes in a picturesque place. Both first and second releases of earlybird tickets have already sold out, but general release tickets are on sale now! Get in quick to secure your place and head along to support the festival and all those who work hard to keep live music part of the community. ¡

Head to www.jamberoomusicfestival.com for more information.

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yrs exp with 9 yrs of part-time teaching. Megs 18Specialises in brows & lashes with services including feathertouch tattooing, shaping, tinting and lash lifting.

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LOCAL DROP

Chardonnay

white wines of the region EXPLORE DELICIOUS DROPS IN THE FIRST OF THIS TWO-PART SERIES Words Hamish Tucker southcoastjourneys.com.au

We are lucky to live in a region that produces a wide range of white wine varieties including Chardonnay, Verdelho, Sauvignon Blanc and Semillon. In recent years, new exciting varieties have also been planted and include Arneis and Viognier. Local wineries capitalise on the warm climate with a range of styles where Chardonnay is among its most celebrated.

There’s a reason Chardonnay attracts the most attention from wine lovers worldwide – and lucky for us, Chardonnay fares well here on the South Coast. Chardonnay is a regal grape for its role in producing the greatest dry white wines in the world, white Burgundies, and for being one of the main grapes used in Champagne. Of course, on the South Coast, look for our easy drinking ‘Sparkling’ labels, as European Union laws only allow wines grown in that region of France to use the namesake. A great example of a local sparkling is Crooked River Wines bubbles, which are balanced with Pinot Noir grapes, making it a perfect drop for your next celebration. The Chardonnay grape can grow in the region as it’s relatively adaptable to a wide range of climates, including our high humidity. Chardonnay is one of the main vines grown at Two Figs Winery on their north-eastern block, so it receives the salty cooler sea breeze coming in off the ocean and Shoalhaven River, which helps create a drier, more acidic-style wine. Of course, the local vintages are all fruit driven, presenting as flavours of citrus, melon and peach. Most Chardonnay wine receives some oak treatment either during or after fermentation. This is because the flavours of Chardonnay are very compatible with those of oak. But our local Chardonnays are often unoaked and made to drink young (ie now!), although they will usually cellar for up to five years. For something a little bit different, try Silos Estate ‘Wild Ferment’ Chardonnay 2010. This Chardonnay has no yeast added – it uses naturally occurring yeast on the grapes. The results can be hit and miss but this vintage is a winner. It will get better with age, but is drinking well now. Another local variation is Camberwarra Estate’s Frizzante Chardonnay ‘Fizz Wizard’ 2017, which is only lightly sparkled for a fresh crisp feel to delight the senses.

Verdelho

LOCAL DROP

The Verdelho variety, which originated in Portugal, has found success in this part of Australia and is now the most widely grown grape variety by volume in the Shoalhaven Coast wine region. They are the first grapes in the region to ripen and are often picked around Australia Day. Which also means less time on the vine and risk of spoilage due to summer rain. As an alternative to Chardonnay, it offers a fruity and crisp palette, pairing well with a number of foods, including spicy Asian and Spanish cuisines. Verdelhos are also used in combination with other local varieties, including Semillon and Sauvignon Blanc, to create crisp, dry white wines. Some of the local winemakers source their Verdelho grapes from other regions, e.g. Mountain Ridge Wines source grapes

from the Central Ranges to create an exemplar Australian Verdelho, with balanced flavours of tropical fruit, pineapple and passionfruit. One popular local Verdelho appears in a lot of people’s Instagram posts, as the ‘giant wine bottle at Camberwarra Estate’. Known as ‘The Amanda’, the daughter of the original estate owners, who now runs Camberwarra Estate with her husband, Brett. Famous wine critic James Halliday gave ‘The Amanda’ 4 out of 5 cups due to its lovely fruit sweetness, clean, crisp finish and scents of tropical fruit. Now you’ve had a crash course in two of our local white wines, it’s time to replenish your cellar stock and go visit our wineries! Look out for the spring issue to explore further varieties of our local white wines. ¡

One of the most awarded white wines of the region comes also from our oldest winery, Coolangatta Estate. Make the trip – it’s worth it!

Wollstonecraft Semillon 2017 Vineyard: COOLANGATTA ESTATE Varietal: SEMILLON Characteristics: A MORE FULL-BODIED STYLE OF

SEMILLON, LIFTED WITH VIBRANT SEMILLON FRUIT, GRAPEFRUIT AND A LIME CITRUS TWIST.

Food and occasions: THE CITRUS FLAVOUR MEANS

IT PAIRS WELL WITH SEAFOOD – IN PARTICULAR, COOLANGATTA ESTATE’S COLD SEAFOOD PLATTER OF LOCAL OYSTERS, MUSSELS WITH NUOC CHAM DRESSING, CEVICHE OF LOCAL FISH, THAI SEAFOOD AND GLASS NOODLE SALAD, CRAB CAKE AND PRAWN SPRING ROLLS.

Alcohol volume: 11.8%

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Ph: Hamish 0421 497 604

LOCAL STYLE

winter warmth INTERIOR STYLE TIPS TO TURN UP THE HEAT AS THE WEATHER COOLS Words & images Birdblack Design

As a winterâ&#x20AC;&#x2122;s day draws to a close, we retreat and unwind in our homes. Warmth is not only present through heating, it is also infused into an interior through aesthetics along with the physical touch of textures. This creates a space of comfort and the feeling of home â&#x20AC;&#x201C; the perfect recipe for a night in, snuggled up on the couch. Natural materials are great foundations for a warm interior. A kitchen we designed in Mt Kembla features timber cabinetry along with natural marble contrasting with the polished concrete flooring and white walls. The accessories and furniture including the greenery, tan leather sofa, and floor rug incorporate further warmth into the space.

LOCAL STYLE The Coal Coast is home to many talented artisans who create bespoke accessories, artworks, soft furnishings, lighting and furniture. Not only is the quality of exceptional standards, but when you buy local and Australian-made, you are also supporting our local economy and small businesses.

Loop Vase from Noel & Gladys noelandgladys. com.au. The loop vase by Yucca stone is a sculptural and functional piece, hand-thrown at the wheel using textured, gritty clay. You can use this vase to style single stem flowers or on its own. This vase leaves a modern mark, with a hint of mid-century to any space it is styled. The round vase sits on a tapered base and is 16cm high. $72.

‘The Climbing Tree’ artwork from Wattlewood. This 1x1.5 metre acrylic artwork on canvas by Wattlewood titled “The Climbing Tree” tells a story about growing up on the coast surrounded by the wide expanse of farmland and the freedom that comes with such a free-spirited childhood. The painting evokes a sense of adventure and fun. $1500. This painting is currently on show at the Minnamurra Cafe.

2 The Coach Leather Pendant available through Birdblack Design www.birdblackdesign.com.au. This is a handcrafted pendant featuring a hand forged finial and a hand-turned metal body. The hand-stitched genuine hide leather is then applied to make a oneof-a-kind statement piece. Two sizes: small $249 or large $399. Coal Coast

Magazine readers special offer: 15% off these pendants until the end of winter.

4 Luxe reader sling chair from 55 Parrots www.55parrots.com. This sleek tan leather occasional chair is a timeless European design, which oozes comfort and style. The perfect addition to a living room, sitting area or bedroom. $950.

REAL ESTATE NEWS

it pays to inspect THE LOWDOWN ON PRE-PURCHASE BUILDING AND PEST INSPECTIONS Words Trever Molenaar

Who is responsible to conduct the report?

What are building and pest inspections and why are they necessary?

Building and pest inspections are reports conducted on a property to inform the client what defects the property has and if the property is compromised by pests (termites, in particular). Most reports go into detail from minor faults, like cracked tiles, to major faults needing urgent attention like termite infestation. A thorough pre-purchase inspection is necessary to assure that what you are buying is in the condition you expect it to be, and any faults are recognised prior to exchanging contracts. It is a valuable contribution to your due diligence research when purchasing a property. Any report should be conducted by a licensed inspector and a written evaluation obtained. It’s important to know that most homes, new and old, have defects. Get advice from the inspector on what is of concern and what is normal for a property of that age.

It’s not law that a report must be obtained, so it’s up to the buyer to decide if they want one. Remember, buyers beware. Who wants to buy a home and find out a week later that actually it’s falling down? Although it’s the buyer’s responsibility to conduct a report, often we advise sellers to take the responsibility for this. It is a very intelligent insurance policy on your home and provides buyers with confidence that there is nothing to hide. An owner who conducts an independent report may discover any potential issues with the home prior to sale, allowing time for any issues to be rectified. On top of this, benefits of a seller conducting the pre-purchase inspection are: • Buyers cannot use their report to negotiate the agreed price down • Buyers feel more comfortable bidding at auction without having to pay for their own report • Buyers feel confident making an offer • Speeds up the buying process without having to wait for reports to be conducted

The last thing any vendor wants is to finally find a buyer, negotiate and agree on a price to then find that there is an issue that compromises the sale. ¡

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HOW TO

conditions have changed the game. Interest rates are at their lowest levels in decades freeing up cash flow, which can be used for investment opportunities. Take Josh and Jenna, they are both 40 years of age, employed and earn $90,000 and $75,000 respectively. Together they have a $600,000 home mortgage with an interest rate of 6.00% (conservative long-term average rate). They have $750 and $500 per month in surplus cash flow (after minimum principal and interest repayments) and are funnelling this combined amount to make additional monthly repayments onto their mortgage.

where to stash your cash SHOULD PAYING OFF YOUR MORTGAGE BE A PRIORITY? Words Nathan Hancock

The debate over the best place to stash your cash is one that is hotly contested, with most people claiming that the mortgage is the be all and end all. While there is some merit in this, it’s important to look at the big picture before switching on auto-pilot and directing all your hard-earned savings to your mortgage. Generally, when interest rates are high, your best bet is to reduce your mortgage as quickly as possible. You know how it works – the larger the balance and the longer you leave it, the more interest you repay the bank. But current market

Rather than directing their combined $1250 per month to their mortgage, if they went with a different strategy and made salary-sacrifice contributions into super via their employer, at age 65 Josh and Jenna would be $149,786 better off with an additional $708,193 contributed to super, which far outweighs the home loan saving of $563,406. So why aren’t we all feverishly salary sacrificing every last cent into super? Before you jump in, there are a few things to consider to determine whether this strategy is the right one for you. Firstly, there are contribution rules to minimise the pretax income directed to super, which depends on your age and your income level. Secondly, for most, the security of having a fully paid off home generally provides peace of mind, while freeing up income for any big monthly repayments, bills and other expenses. Accessibility is also a big factor – once you direct the benefits into your super fund you usually cannot access it until age 65. It all comes down to your individual situation and personal preferences. You must factor in your age when making a decision and give thought to how important it is to preserve your cash, while weighing up how disciplined you are. By putting your long-term goals and objectives down and considering what is most important to you, the decision can be made a lot simpler. ¡

If you have a question you’d like the The Wealth Connection team to answer, email info@coalcoastmagazine.com

COAL COAST FAVES

@stevieocuana Working up some print editions: Untitled (Bulli).

#coalcoastmag TAG US IN YOUR PICS ON INSTAGRAM & WE WILL PRINT OUR FAVES EACH ISSUE. GET SNAPPING! www.coalcoastmagazine.com

@thirroulbeachcottage Lap it up!

@daniellehulls Stunning sunrise from the Kanahooka side of Lake Illawarra this morning

@imagesbylia Sunsets are my favourite

@thelocalposy Marnie and her maids

COFFEE CHAT

hey brew MEET EVAN FROM HEVAN ESPRESSO

How was Hevan Espresso born? Hevan was born out of a desire to see if I could create something of my own and be successful. It’s easy to work in a cafe and think, ‘I could do this’. However, it’s another thing to actually do it. I found myself in a situation in 2013 where I had the means to give it a go. I was working at Lee & Me and sussing out different locations in Wollongong and felt Corrimal was ripe for an espresso bar. The shop felt right, it was next to an awesome baker and foot traffic was solid, so I pulled the trigger. What’s the inspiration behind your menu? The menu has grown organically from the moment I opened. I didn’t know I could cook until Hevan. I had to take the reigns early on and have loved it ever since. I’ll hurl ideas at my cook and all-round legend Renae and she’ll help me get it onto the plate in a simple but tasty way. My wife, Lou, is always coming up with suggestions – mainly around chocolate – and has instilled a lot of confidence in me to branch out from bacon and egg rolls and muffins. We have simple things but try to do them really well, from the three cheese on toast to the smash and eggs. If you have a muffin or porky slaw burger I want it to be the best one you’ve ever had. Or at least the best that week. We love the blackboard out the front – Hevan seems to be a place of much joy… For sure! We take the business seriously but I do like a laugh. If the blackboard elicits a chuckle from someone driving past then it has done its job. I have worked in intense

lovers bunch of ecoffwe’eell cha We’re a ever here, so ownery orissubarista aboutt to a cafe kes the perfect cup. what ma

corporate and cafe environments and think you can work hard but still have fun. Staff happiness is something I focus on and strongly believe has an immense effect on both the health of the business and contentment of customers. What brand of coffee do you serve and why? We use Single O beans. I worked for Single O in 2007 and learnt so much about coffee and hospitality while there. They are a massive influence on how I create coffee and approach business. The passion Single O has for buying and roasting the best coffee they can get their hands on is evident in every cup. They lead from the front on sustainability of coffee and the ethics they apply to buying and producing. When I opened Hevan, the choice was simple. What’s the secret to a perfect brew? The best beans, good equipment and a happy, well-trained barista. Coffee should be produced with love and passion – a good barista can make average beans taste awesome, however, a disinterested barista can absolutely destroy the best beans. Get good staff, train them well and keep them smiling. It puts sunshine in a cup. If you buy coffee from another spot in the Illawarra, where do you go? I like to try different roasters and have a lot of mates in the industry so I love getting around. The Broken Drum, Son of a Gun, Lee & Me, Goodies, Utopia, Opus and Oh Dang! are all excellent. Reay's Place in Fairy Meadow is the family favourite – Lou and I go there whenever we can. A hidden gem. ¡

Hevan Espresso 177/181 Princes Hwy, Corrimal

COAL COAST FAVES

5 things we LOVE around town... MARGARITA PIZZA, GAMBINO

S – CORRIMAL

WHITE CHOCOLATE BROWNIE, KEMBLA ARTHUR’S FOOD STORE – PORT O CO. ACROBATICS FOR KIDS – THE ACR CROISSANTS – MILLERS LOCAL

BAKEHOUSE

THE FAT CONTROLLER BURGER, THE BEACHES HOTEL – THIRROUL

REVIEWS

park up PLACES TO TAKE A LOAD OFF

Hill 60 Park, Port Kembla Rancho Relaxo. Unlike its poor cousin down the hill, I'd boil my billy here. Just imagine you've strapped up the horse , kicked off the boots and rolled up a cigar. Yup, would very much like to lay back and have my smoko here taking in this glorious view. Sweet Mary May.

Bells Point, Austinmer Was he the only one that got the invite to dress up? Mean trick, guys. However, he's hammed it up so well, it's a total flip of the bird while singing, "I'm the king of the castle." And he changes to suit the party every time. Up town funk you up people. Sublime Walking Track, Austinmer Clearly isn't scared of horror movies and would probably quite enjoy Games of Thrones. Because when it gets dark and all those creaking, chirping, whistling, rustling noises (aka White Walkers with no heads) are coming from who knows where, there's no shaking and loosening of the nuts and bolts that build this bad boy. It's still as solid as a rock. Place to be when winter is coming.

COAL COAST POPS

where to buy the best pie? Interviews Matilda Jesiolowski

HARRY FROM SYDNEY

The curry pie at Berkeley is my go to every week while I’m down for uni

The curry pie from Gwynneville Bakery

BEN FROM TOWRADGI

KEVIN FROM NORTH WOLLONGONG

Peter's Bakery, Fairy Meadow. If I don’t get a pie, their pork roll is a must! STEPH FROM DAPTO

The steak and mushroom pie from Berkeley Cakes & Pies 60

RILEY FROM CORRIMAL

Helensburgh bakery is worth the drive! LUKE FROM WARRAWONG

The ‘Egg Kelly’ pie from Unanderra Bakery

COAL COAST POPS

meet a neighbour Interview Michelle Bevans

Dave O ’Keefe Coledale

How long have you lived in the Illawarra? I moved from Sydney to Albion Park in 2000 and then Coledale in 2002. What brought you to the area? I was born in Pyrmont, but grew up and lived in a number of places throughout western Sydney including Penrith and Greystanes for most of my life. In 2000, I moved to Albion Park to live with my son and one week later I met my current partner, Margaret, who lived in Austinmer at the time. In 2004, Margaret and I bought our home in Coledale where we currently live. I spent 50 years working as a carpet and vinyl layer and also a first-grade referee for the NRL. I refereed over 400 games of footy from 19821997! These days I’m retired so it’s lawn bowls at Thirroul Bowling Club and taking my dog Bruce out for adventures in the area. Ideal start to the day? Most mornings we grab a coffee from Earth Walker and head to Little Austi beach where Bruce can play. If it’s raining, Bruce and I go window shopping in Thirroul to stretch our legs. It’s a fantastic area to live; we’re really happy here.

what's on calendar &visit our website for more email us at info@coalcoastmagazine.com for any future events

www.coalcoastmagazine.com monday

june

Babies Love Books Oak Flats Library

QUEEN'S BIRTHDAY PUBLIC HOLIDAY

tuesday

4 11

Fab in the Lab The LAB Wollongong Library

Angels at Work: Hats, Heels and Sparkling High Tea Sage Hotel Wollongong

Introduction to Hand Lettering The Shellharbour Club

Nocturnal Garden Walk Wollongong Botanic Garden

Colour, Coffee, Calmer Dapto Library

Puckeys Night Market UOW Innovation Campus, North Wollongong

No Lights No Lycra (every Thursday) The Old Wollongong Courthouse

St George Illawarra Dragons v Melbourne Storm WIN Stadium • Bird-spotting walk Wollongong Botanic Garden

School Holiday Train Rides Illawarra Light Railway Museum

The Cat in the Hat IPAC •Merrigong Creativity Camp (until 19th) Wollongong Town Hall

Thirroul Library Poets (every third Tues) Thirroul Library

Knit, Stitch, Yarn (every Wed) Wollongong Library

SCHOOL GOES BACK

Shellharbour Children’s Writers and Illustrators (every Tuesday 11am) Shellharbour City Library

Colour, Coffee, Calmer Thirroul Library

july

SCHOOL HOLIDAY STARTS

august 5

BANK HOLIDAY

19 26

Gutsy Girl Adventure Film on Tour Anita's Theatre • Puckeys Night Market UOW Innovation Campus, North Wollongong

Wriggle and Jiggle (every Tuesday) Thirroul Library

13 Figgy Folk Open Mic Sessions The Figtree Hotel

20 27

Shellharbour Children’s Writers and Illustrators (every Tuesday 11am) Shellharbour City Library SCARF Trivia Night The Little Prince Wollongong

Polish Club UOW UniBar

Colour, Coffee, Calmer Thirroul Library

Shellharbour Children’s Writers and Illustrators (every Tuesday 11am) Shellharbour City Library

thursday Eat Street Markets every Thursday, Crown St Mall • Bulli Bazaar markets Bulli Showground • Bird-spotting walk Wollongong Botanic Garden

Music in the Morning, Wollongong Town Hall • Knit, Stitch, Yarn Warrawong Library

wednesday

Eat Street Markets (every Thursday) Crown St Mall The Surfer and the Mermaid IPAC (until 20th)

25 Bird-spotting walk Wollongong Botanic Garden •Top Dog Film Festival Anita’s Theatre •Dapto Night Markets Dapto Showground

Mini makers (every Wed) Warilla Library

Sydney Comedy Festival Showcase IPAC• Storytimes in the Plaza Warrawong Plaza

I Want to Know What Love Is IPAC (until August 17) • Babies love books (every Wed), Warilla Library

No Lights No Lycra (every Thursday) The Old Wollongong Courthouse

21 Puckeys Night Market UOW Innovation Campus, North Wollongong

22 29

Yamato - The Drummers of Japan IPAC •Soweto Gospel Choir Anita’s Theatre Thirroul Eat Street Markets every Thursday, Crown St Mall

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saturday friday Winston Surfshirt UOW UniBar • Lee Coulter + Dixie Maxwell The Heritage Hotel Bulli • Anything Goes musical Balgownie Village Community Centre Disney on Ice WIN Entertainment Centre (until 16th) • Tarmac Day HARS Illawarra Regional Airport (until 16th) • Troy Cassar-Daley Anita's Theatre Illawarra International Day of Yoga Govinda Valley Retreat Otford Eat Street Markets Bulli Showground St George Illawarra Dragons v North Queensland Cowboys WIN Stadium

Dapto Markets every Sunday • The Farms Market Killalea State Park • Karnivool UOW UniBar• Wollongong Wolves v APIA Leichhardt Tigers WIN Stadium

Winter Wine Festival Crooked River Wines • Guided Sunrise Walk Illawarra Fly • Yours & Owls Dicey's Saturdays Dicey Riley's • Koori Dance Program (runs for four Saturdays) UOW Early Discovery Space

Yours & Owls Sundays North Wollongong Hotel • Kiama Fun Run • Foragers Markets Bulli Showground

Race Against Homelessness Kembla Grange Racecourse • Boo Seeka UOW UniBar • Apia Good Times Tour Anita's Theatre • Melbourne International Comedy Festival Roadshow 2019 Wollongong Town Hall • Renée Geyer The Heritage Hotel Bulli • Akmal Central Hotel Shellharbour

Children's Book Council Fundraiser Villa d'Oro • The Hideways The Heritage Hotel Bulli• Live Music at The Avenue Stockland Shellharbour •Wollongong Wolves v Sydney FC WIN Stadium

Billy Ocean WIN Entertainment Centre • Desperado, the Eagles Show The Oaks Hotel Albion Park Rail • Live & Local Shellharbour Music Festival Shellharbour Village

The Wiggles: Wiggle Fun Tour Anita's Theatre

Huge 80's The Oaks Albion Park Rail • Warrawong Markets every Saturday • Yours & Owls Dicey's Saturdays Dicey Riley's • Getstoned Crystal & Gem Show Port Kembla Golf Club

The AC/DC Story Waves Towradgi Beach Hotel • Tarmac Day HARS Illawarra Regional Airport • Anthony Callea Anita's Theatre

13 20 27

Christmas in July Headlands Hotel • Eat Street Markets Bulli Showground

Travelling Film Festival (until August 4) Greater Union Cinemas Wollongong

Rugby League The Musical IPAC

llawarra Grevillea Park Open Day • Mini Murals & Mojitos The Shellharbour Club Botanic Garden Day Wollongong Botanic Garden Day • John Paul Young Anita's Theatre • Guided Sunrise Walk Illawarra Fly • Roxee Horror's Drag Extravaganza The Music Lounge

The Elton Experience The Music Lounge

30 7

Foragers Markets Bulli Showground • Skatefest Kiama (12th-14th) •St George Illawarra Dragons v Canberra Raiders WIN Stadium

14 21 28 4

Coledale Markets Coledale Public School • Dapto Markets every Sunday

Foragers Markets Bulli Showground •The 20th Annual Camellia Reticulata Show Bulli Uniting Church

A Salute to Roy Orbison Anita’s Theatre • On In The Gong The Fraternity Club •Woodstock 50th Anniversary Tribute Show Towradgi Beach Hotel

24 31

Wollongong Wolves v Sutherland Sharks WIN Stadium

The Farms Market Killalea State Park

Caribé with Adrian Medina The Music Lounge •Abbey Road Live Anita’s Theatre • Southern Stars WIN Entertainment Centre

Coledale Markets Coledale School • Dapto Markets every Sunday

Dapto Markets every Sunday • The Farms Market Killalea State Park • Wollongong Roller Hawks Shellharbour City Stadium

Printing onto Textiles at the Tinkerage Revolve Shop, Shell Cove • Shine Bright Like A Diamond Gala Night for the Disability Trust Wests Illawarra

Eat Street Markets Bulli Showground

Jamberoo Music Festival • Magic Mike XXL The Oaks Albion Park Rail

Nan Tien Health and Wellbeing Markets Nan Tien Temple Unanderra • The South Coast Beer and Burger Festival Crooked River Wines •Les Divas: All-Male Revue IPAC

Last Stand Dicey Riley's•Ensemble Offspring - Birdsong at Dusk The Music Lounge

sunday

Sydney Comedy Festival Showcase 2019 Anita's Theatre • Tex Perkins & Matt Walker The Heritage Hotel Bulli • Nan Tien Health and Wellbeing Markets Nan Tien Temple Unanderra

5 Foragers Markets every Friday, Crown Street Mall, Wollongong

week ends

Dapto Markets every Sunday Yours & Owls Sundays North Wollongong Hotel • Coledale Markets Coledale Public School

WORLD GIRAFFE DAY – 21 JUNE 2019

#StickYourNeckOut

Buy a cup of coffee on 21 June at one of these cafes... Buck Hamblin, Finbox, Hevan Espresso, Honest Don's and Two Sisters Garage

Giraffe Conservation Foundation www.giraffeconservation.org

FINAL FUN

the quiz 1. Which country will host the 2022 Winter Olympics? 2. What is the capital of Peru? 3. Which team won the 2018 AFL Grand Final? 4. What is the name of the traditional Aboriginal land located near Helensburgh that was declared a national park in 2012? 5. Which film won the Oscar for Best Picture this year? 6. The character Eleven features in which TV show? 7. What is the main ingredient in gin? 8. At 30 metres in length, what is considered the largest animal to have ever lived? 9. Which planet has the most moons? 10. How many colours are in a rainbow? 11. What is the longest bone in the human body?

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12. W hat natural phenomena are measured by the Richter Scale? 13. What is the world’s largest ocean? 14. Which Wollongong band released their second album, titled Is This Real, on May 24? 15. Singer Stefani Joanne Angelina Germanotta goes by which stage name? 16. In which year were the Port Kembla Steelworks established: 1827, 1927 or 1942? 17. “They call it a Royale with Cheese” is a line from which movie? 18. What animal features on the Australian 20 cent coin? 19. Who wrote The Great Gatsby? 20. The Starry Night is a famous painting by which artist?

Answers on page 1.

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