ISSUE NO.8 : SUMMER 2020 - Coal Coast Magazine by Coal Coast Magazine

INSIDE THE I L L AWA R R A

Souter.Built Souter Built. PTY LTD

26 10

28 what's inside

4 6 10 14 16 20 24 26 28 32 34 36 38 40 42

streets ahead pepper tree passive house rookie to restaurateur vegan treats meet the farmers beer o'clock poke bowl surf's up for the love finds for you what's on calendar start your engines curious kids engaged in colour the vanns

44 46 48 52 54 56 58 60 62 63 64 66 67 68

snakes alive designing a better world drawn to giants i'm a survivor create a zen den thoughtful travel go bold future proofing coal coast faves hey brew coal coast faves coal coast pops meet a neighbour the quiz

There is a QUIZ on page 64 and here are the answers: 1. France and Spain; 2. Mercury; 3. Grapes; 4. Illawarra Flame Tree; 5. Japan; 6. Havana; 7. 24; 8. Greenland; 9. Farmer and the Owl; 10. Taylor Swift; 11. True; 12. Beijing; 13. 1989; 14. Claude Monet; 15. 1915; 16. Joaquin Phoenix; 17. Swiss Franc; 18. North Atlantic Ocean; 19. Platypus and echidna; 20. J. D. Salinger.

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

Hello summer! This edition is full of summertime goodness including a celebration of surf and our stunning coastline. A massive thanks to local photographer, the talented Suz Forrester and model Lady Medusa for our incredible cover image. We've had our eye on Suz for some time, so it's an absolute thrill to showcase her work - it has all the feels of summer shining bright! Continuing our surf theme, we chat to the legendary big wave surfer Dylan Longbottom (pg 48-50) and a gorgeous Austinmer family who share the best surf breaks for all ages (pg 26-27). We are also very proud to highlight our region's very first passive dwelling, the Pepper Tree House (pg 6-9). Perhaps the blueprint for eco-efficient homes in the future? We think so! As always it's awesome to discover people pushing the boundaries and seeing their hard work paying off. From local baker Anastasia and her vegan treats (pg 14-15) to Caitlin Barrett from Love Mercy Foundation (pg 28-30) there are some amazing things happening in our community. Well done guys. Happy reading and see you at the beach!

Cheers

Kate, 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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cover image Suz Forrester cover model Lady Medusa our contributors Matilda Jesiolowski Wollongong City Libraries Illawarra Historical Society Stefan Posthuma Penny Keogh Tess Godkin Charc&Cheese Mikala Wilbow Julie Steele Zach Stadler Rebekah Lambert Tamara Kelly Kachina Dimmock River Bennett Michelle Grace Hunder Rita Balshaw Kai Goold Nicole Karin Matt Castell LA Early Edward Birchall Raegan Page Birdblack Design Trever Molenaar Billie Duggan Michelle Ahern Bevans Elise Cork Elyshia McKirdy

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THE WAY WE WERE

“I’ll always remember when I was a child seeing the big bear in lights licking an ice cream cone at the Corrimal depot.” Amelda Iskra

streets ahead ICONIC ICE CREAM HAS HUMBLE BEGINNINGS IN CORRIMAL Sources Australian Dictionary of Biography, Streets Ice Cream website, Wollongong Heritage and Stories Image From the collections of the Wollongong City Libraries and the Illawarra Historical Society

Born and bred in Corrimal in 1891, Edwin ‘Ted’ Street was the youngest of 10 children. After his return from the Great War, Ted returned to Corrimal with wife Daisy and established a grocer's shop where he began hand churning frozen custards, laying the foundations for what would become one of Australia’s biggest and best-known ice cream manufacturers, Streets. From humble beginnings in 1920, Ted and Daisy would sell ice creams to their neighbours along with sweets, cakes and lemonade. Word spread, and soon Ted used a cart, then a motorbike to distribute his products. Increasing production by attaching a one-horsepower engine to the churn, local shops began purchasing his ice cream and by the 1930s (with the arrival of reliable refrigeration!) offered yet another opportunity for expansion. Ted and Daisy seized the chance, purchasing the Corrimal Ice Works in 1934 –

located on the corner of Tarrawanna Road and the Princes Highway – the same year Streets Ice Cream Ltd was registered in Sydney. The Ice Works building became iconic in the northern suburbs, known for its large neon sign (the first of its kind in Wollongong) of a bear licking an ice cream cone. On weekends Ted travelled extensively promoting his product which he marketed as 'The Cream of the Coast'. In 1946, Streets launched their first popular stick ice cream, The Heart, and in 1953 the Paddle Pop, which went on to be one of the largest selling ice creams in the world. Despite his growing wealth, Ted retained the common touch, continuing to live in Corrimal and driving to work in a Holden ute. In 1960, Ted and Daisy sold the company to Unilever and in new hands Streets became a market leader with household favourites including Splice, Gaytime, Cornetto and Blue Ribbon Ice Cream. ¡

THE WAY WE WERE

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.

SPOTLIGHT ON

pepper tree passive house THE FIRST 'PASSIVE HOUSE' IN THE ILLAWARRA

SPOTLIGHT ON

For award-winning carpenter and builder Adam Souter from Souter Built, creating functional and beautiful homes has always been on the agenda. After welcoming twins to the family, he realised the importance of not only an aesthetically beautiful home, but a healthy home – one that was good for the environment and its residents. Exploring the benefits of a passive home, a popular building standard in Europe, Adam has set his sights on building the Illawarra’s first certified passive house in collaboration with architect Alexander Symes. Passive house design, incorporating standards that originated in Germany in the 1990s, has a unique advantage over traditional housing. Energy efficiency is a key feature, as is the desire to develop the most suitable building based on the location and geography of the site that incorporates sun direction, potential winds, existing greenery, and repurposed or sustainable materials. However, its benefits for the health and wellbeing of residents that stretch beyond the obvious environmental and cost-savings that is most compelling. For Adam, the health of his children prompted the new direction: “When our twins were born, they had asthma. We had seen multiple doctors but couldn’t work out what was going on. We realised our gas heater was a part of the problem, but we were in an existing house that had already been built… not by us,” explains Adam. “It wasn’t a healthy environment. Our air conditioning recycled the same air. I thought something's not being done right here. How can I improve this?” A conversation with Wollongong-born architect Alexander Symes pushed the idea of a passive house project into reality. A mutual interest in the future of housing – from an environmental, economic and health perspective – revealed

they were both on the same track. Minimising building waste, clean and healthy living and cost efficiencies for smaller, low-cost housing were all topics of interest. “Our environmental interests aligned really well, in terms of figuring how we can deliver sustainability in an economical way. When Adam proposed the idea of doing a certified passive house, working with him was a no brainer,” explains Alexander. Adam decided to utilise space on his own property to put their ideas in to practice, building the 60sqm Pepper Tree Passive House behind his own home in Unanderra, with plans for people to come and learn about passive house design. “This is a test case building – Adam wants people to come and stay in a passive house so people can understand and feel the difference of a passive building. It’s also been done deliberately as a secondary dwelling, so that it can be an example of infill development and a way of providing more affordable housing.”

minimise maximise wast usagee GREEN ROOF – additional insulation PEPPER TREE – provides shade and mulch to green roof DOUBLE MEMBRANE WALLS – waterproof, allows moisture to go out but not come in TRIPLE GLAZED WINDOWS AND DOORS – improved heating and cooling without appliances, reduce electricity and gas usage SUSTAINABLE TIMBER – locally sourced eucalyptus black bark and plantation pine, with beeswax coatings CHARRED TIMBER EXTERIOR (Shou Sugi Ban) – maintenance-free, termite proof, flame resistant CONCRETE STEPPING STONES – excess from concrete piers and foundations ECYCLED BRICKS ON INTERNAL R WALLS AND FLOOR – retains heat from the sun TIMBER OFFCUTS – repurposed for internal joinery and doors

SPOTLIGHT ON

“Byyou having all these elements implemented into a dwelling, separate yourself from the outside environment and can avoid spending money on heating and cooling”

For Adam and Alexander, embracing the true features of passive house design is a balance between form and function. Passive housing is renowned for increasing energy efficiency, requiring 90% less energy to run than a standard house, but it’s as much about great design and comfort. Adopting solar design elements, like installing solar panels, are regularly implemented into design but it is the passive house criteria and rigorous testing that pushes the envelope to ensure the building is as sustainable and self-sufficient as possible. To be certified, a passive house must be completely airtight, have excellent thermal insulation, high-performance windows, thermal bridge-free construction and comfort self-ventilation with high heat recovery. Self-ventilating systems keeps air cold or warm, depending on the weather conditions, without the need for additional technology. Home

owners can avoid the need for heaters to keep a home warm, saving on cost in the use of electrical appliances, while the natural air let in by the ventilation systems does everything in a much healthier way. “Once you start looking more and more into this technology, you realise how unhealthy we're living and how bad it is,” says Adam. “Instead of having a gas heater, which pollutes your house with carbon monoxide or a gas cooktop, these elements aren't allowed in a passive house because it's not healthy.” Aesthetics, style and an exceptional view aren’t overlooked when it comes to the Pepper Tree House’s design: “It's most efficient to design it just as a standard north-facing passive house. However, in the example of Adam's site, the views to Mount Kembla are what's special about the space. If we were just to block out the views we wouldn't be maximising the enjoyment of the site,” explains Alexander. “What's great about the passive house standard is that we've been able to reduce the window to wall ratio and have great windows that frame out the view towards the west, and then strategically position north-facing windows so that we maximise heating and cooling, which

SPOTLIGHT ON aligns with passive house standards. Recycled brickwork is being used very strategically, so that exposed brickwork is where the winter sun comes in and hits the building. Where timber [is used], whether it's recycled or it's responsibly forested new timber, the idea is to have a very warm, natural interior and create a healthy internal environment.” Keeping the 50-year-old pepper tree in the backyard was of utmost importance, says Adam. “A standard builder would just say ‘chop down the tree’ but as an environmental builder, I wanted to celebrate the tree. We've actually designed the house to be around it – a lot of planning has gone into the care of the tree! “As energy costs go up and as people realise that the climate is changing in terms of becoming a lot hotter for a lot more days, we have to spend more time in the design and more money on the construction, so that we can be comfortable, safe and healthy on these really hot days, which unfortunately is going to be part of our future,” says Alexander. Despite the overwhelming benefits, the trend for homeowners to adopt passive design elements has been gradual: “Because it was originally designed in Germany, there's a misconception where people think that passive houses only are designed for cold climates. You can design a passive house anywhere on the planet – even the Sahara Desert,” says Adam. The Australian building industry and manufacturers have also taken time to embrace passive house standards: “There’s been a gap between design and implementation, in terms of the technical skills in Australia,” explains Alexander. “The suppliers of the actual products – heat recovery, ventilation systems, special membranes and high performance windows, and you need people who do the certification. Hopefully in five or 10 years’ time, it will become the norm. In the end, it's about creating a better quality space and more efficient homes.” ¡

The principles of a passive house 1Completely airtight 2Excellent thermal insulation High-performance windows 3 Thermal bridge-free construction 4 Comfort ventilation 5

LOCAL FOOD

rookie to restaurateur COOKING UP SUCCESS ONE RESTAURANT AT A TIME Words Stefan Posthuma

After finishing school in 2002, Daniel Sherley walked into Lorenzo’s Diner on Keira Street for his first shift as a kitchen hand. A decade later, he opened Rookie Eatery in a heritage building just two doors down from where he got his first kitchen job. When the original Lorenzo’s Diner site became available this year, Daniel jumped at the opportunity and opened his second venue, Debutant. We caught up with Daniel to hear about the journey, his passions, his ambitions and his food.

With a long-held interest in food and excited by the buzz of the kitchen, Daniel Sherley began his chef ’s apprenticeship at Lorenzo’s Diner under Lorenzo Pagnan, and 10 years later found himself running the kitchen. Naturally ambitious, owning a restaurant was a logical step in the young chef ’s career, opening the highly-acclaimed Rookie Eatery in 2014 and a second venue, Debutant, in August 2019. As a restaurant owner, Daniel has found a passion for business, with the process of refining restaurant concepts and management systems bringing him the same satisfaction he always found in cooking. Have you always been interested in food? I remember being about four years old and waking up to cook breakfast before anyone else was awake – that was where it all started. I remember once cooking a dessert for my parents and their friends when I was really young. They were having a dinner party and I put some passionfruit, eggs and flour together, put it in the microwave and served it to them. It was disgusting, no one ate it!

What are some of your other early food memories? Dad used to take me to the motor show in Darling Harbour, and if I was good he’d take me to eat at Rockpool. That place blew me away, it was always such a special meal and I loved the Asian influence Neil Perry had in his food back in the 90s. That was before I became a chef but I think that had a big impact on my interest in food. When did you decide to become a chef? Becoming a chef was always in the back of my mind when I was young, but I hadn’t seriously considered it until after I finished school – it was at that point things just seemed to fall into place. I needed a job so I started as a kitchen hand at Lorenzo’s Diner. I enjoyed being around food and working in the fast-paced kitchen environment, so I began my chef ’s apprenticeship under Lorenzo. And you stayed with Lorenzo for quite a while? I was at Lorenzo’s for 10 years and he taught me a lot. I completed my apprenticeship and he pushed me as a chef. I ended up running the kitchen which was the best experience I could have asked for. Learning how to make decisions and manage a team is a crucial experience for anyone that wants to own their own restaurant one day.

LOCAL FOOD

Tell us about the decision to open your first restaurant, Rookie. By the end of my time working for Lorenzo I knew I wanted to open my own place. I wanted a fresh start, a new challenge and to do something completely different with my food. I always liked leading and running a team, I was pretty ambitious in that way so opening my own place was the next step. I felt ready, so I opened Rookie in November 2014. Tell us about Rookie’s menu? The menu is best described as pan-Asian. We take influences from all over Asia, doing it in a modern and refined way, always using quality produce. We wanted it to be quite casual to start with, but ended up going a bit further than that and making it more sophisticated. The menu is always changing depending on the time of year, so sometimes you’ll see more Chinese influence, and other times more Japanese and Thai flavours – it just depends on the season and the produce we have available.

What are some of your favourite dishes from the Rookie menu over the years? Our raw kingfish with green nahm jim has always been a favourite. That’s stuck around the longest; I think there’d be uproar if we took it off the menu. We’re doing a steamed and fried flatbread at the moment which I really like. It’s served with fermented chilli and pickled cucumber. It’s a great way to start a meal. It’s like starting a meal with bread, but in an interesting, Asian-inspired way. Rookie has been open for five years now. How does it feel to own a successful restaurant? There’s no better feeling than having repeat customers in your restaurant – people who love coming back and who really appreciate and understand what you’re doing. That kind of feedback is always amazing; it makes you feel like you’re on the right track. Establishing a strong team of staff who really believe in the place and the food is also really rewarding. It can be difficult in a place like Wollongong, and it took a while at Rookie – but I now have a great team who I can trust to run the restaurant at the level I expect. That’s a great feeling. You opened your new restaurant Debutant in the location where you had your first kitchen job. Why did you want to open a second venue? As I became more experienced in business, the thought of having multiple businesses was really exciting. After five years at Rookie I finally managed to put a good team together and to set up systems that allow me to not be there as much, which is something you strive for as a business owner. I’ve always wanted to keep pushing myself, so opening a second restaurant was always going to happen. Tell us about the concept of Debutant. It’s a French-inspired steakhouse with a focus on quality dry-aged beef. We want it to be a local place where you can get a good steak and chips and a nice glass of wine after work – but also somewhere to have a premium cut of dry-aged beef on special occasions. We also do our own take on some French classics like cheese soufflé, duck cassoulet and steak tartare. When I came up with the concept it was about cooking food that I enjoy eating that I couldn’t find anywhere else in Wollongong.

LOCAL FOOD

somewhere to have a “ premium cut of dry-aged beef on special occasions” Meat is central to the menu at Debutant, what makes your steaks special? It comes down to quality of produce and the dry-ageing and cooking processes we use here. We only use good quality beef with high marble scores, and we have three purpose-built, dry-ageing fridges which have sensitive temperature, humidity and bacteria control. The dry-ageing process tenderises the meat, draws out moisture and intensifies the flavour. You end up with a deep, nutty flavour – almost blue-cheese like on some of the stuff we age for 80 days or more. We also cook all our steaks over a combination of wood and charcoal in our Mibrasa oven, which gives a beautiful smoky charcoal flavour. It makes a big difference; you just can’t get that flavour cooking on a traditional gas grill. You’ve mentioned that quality produce is integral to both your restaurants – why is it so important to you? Good produce makes life easy. When you have good produce, you don’t have to do much to make an amazing dish, and you can be confident that you’re sending out the best you can offer to the customer. I’m blown away every day that I can use the produce that I am. When I pull out an amazing rump cap or a fresh fish, I take a photo and I’m just amazed. I can’t go out and buy a lot of this stuff in Wollongong to take home, so I’m very lucky to be able to get it and cook with it in my restaurants. Moving from owning one restaurant to two is a big step – what was the process like? The process of opening new businesses really excites me. There’s a lot of creativity involved – building a concept and making decisions on design is really fun for me, I love it. In order to run two restaurants at once you also have to develop your management skills, which is something I enjoy. I’ve had to learn how to have

staff work with me, rather than for me, and how to allow people to take ownership and do their job. Putting these structures in place and having a good team allows me to be creative in other areas and to continue pushing forward. It sounds like you won’t stop at two restaurants – what’s the plan moving forward? I’d like to have Debutant run without me. It’s more sustainable that way – I’m still young but I can’t be in the kitchen forever. I love cooking, but I also love running businesses, being ambitious and taking on new challenges. If you enjoy what you’re doing, work and life really become the same thing – so you just want to keep going. In the back of my mind I would like to open more restaurants but that’s quite a long way away for now. I want to make sure that both my restaurants are running at the level I want them to be, consistently serving the best food we can, getting better every day. Once that’s accomplished I might think about another place. Or two. ¡

LOCAL FOOD

vegan treats VEGAN BAKE SHOP A SWEET TREAT FOR LAKE ILLAWARRA Words Penny Keogh

The seemingly unstoppable rise of veganism is a trend embraced by more and more locals across the Illawarra. Our Australian identity, previously so entwined with our meat loving heritage, is making way for more varied food choices and culinary creativity.

When entrepreneur and chef Anastasia Martini returned to Lake Illawarra after years of exploring the world, it was the vegan food ‘lifestyle’ she chose to define her bakery, Anastasia’s Bake Shop, which she opened this year. As a vegan, the choice was a logical one for Anastasia. To her it’s an exciting proposition to bake delicious treats that are just as good as, if not better, without adding eggs or dairy. The test was always going to be whether the Lake Illawarra community would welcome this move away from the familiar and try something new. Looking at the reams of Instagram devotees commenting on and complimenting Anastasia’s Bake Shop’s luscious creations, you might agree the bet paid off. But Anastasia doesn’t shy away from the fact that it took a lot of time and

LOCAL FOOD work to find the right mix of vegan and more traditional offerings to cater to her customers. Now Anastasia’s Bake Shop menu combines vegan bakery treats with a non-vegan brunch menu, including coffee and tea, and as popularity soars, Anastasia is preparing to open Bake Shop 2.0 – a second store in Wollongong. How did Anastasia’s Bake Shop start? After working as a chef in cafes and restaurants across the world in places like Perth, America and England, I returned home to the Illawarra to start a family. When my daughter was born, I developed a stronger passion for baking. I am vegan, so what I made suited my lifestyle. I began by offering cupcakes to friends on Facebook. This led to running a stall at the Shellharbour Farms Market. It was an amazing training ground to make me aware of what people want from the food they buy. I learned a lot. Soon a beautiful shop front became available at the right price on the main street of Lake Illawarra, which seemed perfect. It all happened quite quickly from there and Anastasia’s Bake Shop was born. What were people’s reactions to you in the beginning and how have they changed? To be honest, the first day at Shellharbour Farms Market was terrible and I had a lot of negative comments. Vegan cupcakes were not very well received; most people didn’t appreciate the difference. It was only three years ago but back then people didn’t know what vegan was and thought it would taste like dirt. But I stuck at it. I didn’t want to give up. I knew the products were good. Over time the regular visitors started to try the cupcakes. I soon convinced them vegan cupcakes could be light and fluffy, sweet and moreish, just like regular cupcakes. Soon I went from selling 40 cupcakes a day to selling 400. Why did you decide to expand your business to include non-vegan options? The business was inspired by my love of vegan baking. I see the vegan lifestyle as valuable and wanted to share that passion but I recognise not everyone is vegan. As a business owner, I want to best serve my customers. The heart of my business is the vegan bakery. My customers can still enjoy my cupcakes without being vegan. They can now also savour my treats while while sitting down to a coffee the way they usually like it.

What are your favorite creations? The best thing about baking is the freedom to create anything you can picture in your mind. I draw my inspiration from past experiences. Places I’ve lived. Ideas spring from textures and flavours of different sweet foods like ice cream and lollies. Then I try my best to make those ideas happen. I would say our gluten free brownies are a crowd favourite. Specifically, the Galaxy Brownie. It is a double choc cupcake, topped with a brownie decorated in sparkly icing and chocolate ganache. Gluten free is a hard slog when there are no eggs involved. To put together this treat there was lots of recipe testing, but the result is happiness. What are the trends in the Illawarra? There are lots of higher end restaurants being innovative with food in our region. They’re experimenting with menus for more fringe food choices like paleo and ketogenic. I think of Rookie, Caveau, and Dagwood Eatery. Some cafes are doing great things too, such as Earth Walker & Co. in Coledale. I think there’s absolutely a market for more inventive menus here in the Illawarra. What do you say is the key to your success? For me, my daughter Luna has given me perspective. There is a drive and determination I feel every day where I want to be better for her. That inspires a commitment to offering great tasting, beautiful food. The key to that is good quality ingredients. Good gluten free flour is a must. I think we must invest in more expensive ingredients to make the best. I source my ingredients from all over. I buy online, use wholesaler PFD, and our local grocer Mitchell’s Fruit as well. Working with other experts can also bring different talents to the creations. My cake collaborator, Julie from Cre8aCake, is an amazing fondant artist, who has extraordinary patience and finesse. I put most of it though down to being committed to my customers. When I started, I wanted to be a business that was a part of the Illawarra. People appreciate honesty and sincerity. If you’re not a nice person, care about your customers and give to them and our community, then no one will want to buy from you. And I feel the love right back. ¡

LOCAL PRODUCE

meet the farmers WE CHAT TO SOME OF OUR LOCAL FARMERS Words & images Stef Posthuma, Tess Godkin

The Illawarra has a long history of farming and is home to many local food producers. From fruit and veg to honey, thereâ&#x20AC;&#x2122;s always an opportunity to buy direct from the farm or via one of their local suppliers, cafes and restaurants.

LOCAL PRODUCE

Sarah Anderson POPES PRODUCE WOONONA

The produce: Mixed salad greens and vegetables Farming since: 2015 Find Sarah’s products at: Flame Tree Co-op in Thirroul, through a vegie box subscription and on the menu at local cafes and restaurants

What makes the Illawarra a good place to be a producer? It’s a great place for a market garden like ours. We’ve got decent rainfall, good soil and happy customers in a proactive and supportive community. Our produce doesn’t travel further than 10km from where it’s grown. What do you enjoy about farming? Everything! Harvesting is great – seeing what your energy has yielded is a nice feeling. I love planting seedlings and imagining what they’re going to become in a few months. Early morning in the garden is my favourite, listening to the wildlife, watching the sunrise and the overall potential in a new day. There’s also the connection with our gorgeous customers. What’s challenging about it? In mid-spring when I’m wondering if I’ll have enough produce to fill orders can be difficult. Midday heat in high summer wilts me faster than the plants. It can also take a few seasons to work out that a particular crop just isn’t right in our garden. You don’t get it right all the time. Have you been affected by the drought? Not so much. Ours is a very small operation and we have several water tanks that do get

filled now and again. We use mulches, shade cloth, exclusion netting and amazing compost to maintain whatever moisture we can in the soil. How does your business fit into the Illawarra farming and food community? We’ve built strong relationships with our peers, customers and the wider community – and endeavour to keep them growing. We all like to eat so as our population keeps growing it makes sense to develop local small-scale enterprises, which can enhance our living close to home without the embodied energy of foods from much further away. Any plans for the future? I can’t imagine a gig I’d rather do more. For now, it’s about finessing our systems, extending our early childhood and primary school educational program and hosting a monthly crop swap (fourth Saturday of the month).

LOCAL PRODUCE

David West

ILLAWARRA BEES WOLLONGONG The produce: Honey, honeycomb, beeswax products and workshops Beekeeping since: 2001 Find David’s products at: Graze Balgownie, Mountain Ridge Winery and from their front door

What makes the Illawarra a good place for beekeeping? The proximity to the escarpment, the coastal heath and large areas of farmland are a varied source of nectar and pollen, with different flowering times which helps support local bee colonies. Bees also do very well in suburbia as there are many introduced flowering plants, and because people water their gardens they sometimes do better than bees in the bush. What do you enjoy about beekeeping? It's a pretty good office. Most of our apiaries are in secluded spots on farms or in bushland, so it’s usually very peaceful. Working with the bees can very enjoyable when the bees are in a good mood and the weather is nice. What’s challenging about it? Sometimes the bees get defensive and can be terrible to work with, so you get stung. It gets to the point where you have to walk away and come back tomorrow. With swarm removals you could end up 10 metres up a ladder with a possum box full of bees trying to bring them down safely. It's also very seasonal as activity dies down over winter. Have you been affected by the drought? Certainly. We have apiaries in bush areas where we haven’t been able to take honey for two

seasons. If there is insufficient moisture in the ground many native gums will lie dormant until rain comes. They need to be able to produce the nectar to attract pollinators. This nectar becomes their, and our, honey. If there is only enough for the bees, we don’t get any. Tell us a bit about how your business fits into the farming and food community in the Illawarra? I help provide a locally raw and unprocessed product to the community. My bees are helping to increase yields where they forage and keep the cycle of nature turning. Bees and other pollinators are responsible for every third mouthful of food we eat. Any plans for the future? I hope to continue working with bees and help others start beekeeping, and also try to get the environmental message out there from a beekeeping perspective. We’ll also continue to run beekeeping workshops and educational presentations at preschools.

LOCAL PRODUCE

Jo Fahey

GLENBERNIE ORCHARD & DARKES CIDER DARKES FOREST The produce: Apples, peaches, nectarines, persimmons, cider and apple cider vinegar Farming since: In the family since 1939 Find Jo’s products at: The Apple Shack on the farm in Darkes Forest and at restaurants and bottle shops throughout the Illawarra

What makes the Illawarra a good place to be a producer? Our location. We have fine soil, usually a good rainfall and a relatively mild heat. Apples like a change in temperature between day and night, which we achieve at our place being close to the coast – the southerlies cool things down at night. What do you enjoy about farming? Being outdoors is probably the best thing. Growing something from nothing is really rewarding. I also just love learning new things, developing skills, experimenting and being creative about how to use our produce in different ways. What’s challenging about it? When you put such huge amounts of your life and time into farming, it’s challenging when it’s made harder by things beyond your control like climate or the market. Staffing can be difficult, and when it is, the family has to pick up the slack. Government regulation can be frustrating – dealing with decision makers who don’t truly understand how farming works is hard.

Have you been affected by the drought? We have, the last three years have been particularly difficult. We’ve had to borrow water from our neighbours’ dams. We’ve also been using new technologies to reduce water use but it’s expensive and we don’t receive any assistance. We now measure and monitor every drop. We give the trees just enough water to stay healthy, but a few times we’ve had to sacrifice whole blocks and not water them at all. Tell us a bit about how your business fits into the farming and food community here in the Illawarra. We work with other local businesses like vegie box delivery services. Local restaurants use our fresh fruit, ciders and vinegars on their menu. We have an open farm and a shop, so the community can come to us to see where it’s all grown and meet the farmers. We also take part in local markets, shows and festivals. Any plans for the future? We’re planning to run more events on the farm which is exciting. We’re also planting more heritage apples and cider varieties from France and England which will increase the quality and variety of our ciders. Supporting local is great for the Illawarra in so many ways so we’d like to continue to help build a strong local food community however we can. ¡

LOCAL DROP

beer o'clock CELEBRATING A LOCAL MAKER, TO HELP TAKE THE EDGE OFF Styled Charc&Cheese

Summertime is the perfect time to quench your thirst with a local brew. Celebrate the warmer weather and try your hand at making these nibbles and showcase a local drop, like the Pit Pony by Coal Coast Brewing Co.

Pit Pony Pale Ale

Coal Coast Brewing Co A pale ale, thanks to a sturdy balance of hoppy bitterness and tropical aroma, it's approachable and reliable like the coal minerâ&#x20AC;&#x2122;s faithful companion of yesteryear... the Pit Pony. Available on tap and in tinnies at all local venues and bottle shops around the Illawarra. Or order online at www.coalcoastbrewingco.com.au and have it delivered to your home or business.

RECIPES

chickpeas be crunchy and spicy 1 can of chickpeas 2 tablespoons olive oil 2 teaspoons garam masala 1 teaspoon salt Preheat oven to 200℃. Drain the chickpeas and pat dry in a clean tea towel. Toss together with oil, spice and salt in a bowl and then place on a tray. Bake until crispy, for about 40 minutes. Easy Peasy.

sweet but savoury pepitas 1 cup pepitas 1½ tablespoons brown sugar 1 tablespoon tamari Preheat oven to 180℃. Mix all the ingredients together and spread in a single layer on a baking tray. Bake for approximately 8 minutes. Watch closely they don't burn, as they can turn black very quickly! Once they have turned a deep golden brown, they are ready. Remove from the oven and stir before they cool, so they have a beautiful shiny coat. Let cool and then they are ready to eat.

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REVIEWS

poke bowl THE CRAZE OF RAW FISH WITH BITS IN A BOWL South Sailor, Thirroul Where’d the poke button go on Facebook? The best thing about Facebook and it disappears on me. It was a bit flirty wasn't it?! The beginnings of the virtual flirt. Now Tinder has taken the baton and ran. So I'm giving this poke bowl a poke. Reay's Place, Fairy Meadow You say tomato, I say tomahto. Potato, potahto, tomato, tomahto! Yeah that song is playing in my head and all confusion breaks loose about poki or poke for a bowl. Yet another word in the food industry I will most definitely balls up. Or perhaps it's written like this to help us with the pronunciation, as also seen around town is this guy – poké. Any way you say it, it's worth the shot because it feels like a very authentic 'po-kay' here. Nourished Poke Bowls, Shellharbour When I was a kid, the dessert bar at Sizzler was the ultimate foodie experience. I had bowls of those cubes of red jelly mixed up with something different every time. I ran wild. So imagine my eyes turning into heart shapes as I dine at a "build your own poke bowl" place. Do I rice or do I quinoa? Options... love the options, and as with my Sizzler experience, I nail it. So yum. Toro Robata Sushi, Wollongong My mum is definitely not Japanese. Instead of fresh and beautifully placed ingredients on a plate like a work of art, she’d over boil or burn and then just slap it on the plate… then pass me the tomato sauce to give it some flavour. Sorry Mum. But I will take you here to dream that we are related to Katsushika Hokusai, the most famous Japanese artist, and help you to discover your delicate hands because this poke bowl is an absolute masterpiece.

WHATâ&#x20AC;&#x2122;S ON AT

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ADVENTURE AT HOME

surf's up THE SHORT FAMILY FROM AUSTINMER HAVE THEIR BEST TIMES WHEN THEY’RE IN THE WATER Images Mikala Wilbow @shesurfs_photography

It’s a safe bet that on any given weekend, you’ll find Brendan and Rakesh Short, and their four kids, Zahlia, Shyla, Keoni and Koa, in the ocean. The local family of six are all keen and talented surfers, and after a quick flick through their idyllic Instagram pages, it’s clear that not only are they happiest with a board under arm and sun on their faces, but more importantly they’re happiest when they’re riding waves together. “It’s the number one reason we started the kids surfing so young, so we could all do it together sooner rather than later,” Brendan says.

ADVENTURE AT HOME We chatted to the local dad about the best breaks to teach the kids and why he, his wife and their crew of Coal Coast groms prioritise their love of surf and travel. Have you always lived in the Illawarra, and is being near the water important to your family? Kesh grew up in Austinmer. I am from South Africa and met Kesh there while she was travelling with friends after they finished school. We both grew up close to the beach surfing, because of this and the fact that surfing provides such an amazing healthy lifestyle, it was important and just a natural process for us to pass this love of the ocean onto our kids. So does the whole family surf? Yep, our whole family surfs and it’s one of the best things when we are all in the water together. It doesn’t happen very often as everyone is so busy these days and everyone is at different levels, so it really depends on what the conditions are like and the weather… some of us only like to surf when the weather and water is warm these days! Who taught the kids to surf? It’s been a joint effort between Kesh and I. Kesh started them off really young in the smaller stuff, which was the best because she had the motherly touch, whereas I think I made them a bit nervous when they were super young – I would push them onto any wave that came along and just tell them to handle it! But by the time the kids got a bit older and started going out in bigger swell, I took over and they were comfortable with me chucking them onto anything.

Zahlia

Best breaks to teach kids to surf? Bulli was our go-to when they were really young and then the Farm at Killalea State Park. The Farm is an awesome location and environment for the whole family when you have kids learning to surf. The kids used to love going down to The Farm and surfing with Vaya and his crew from Pines Surf Academy. For parents that don’t have a lot of time on their hands and have kids that are keen to learn, I can’t recommend Pines enough. Favourite things to do as a family? Travel and surf. Because every surfer is always chasing that perfect wave you are always travelling and enjoying new places and cultures. We all love it! Zahlia looks like she's already killing it – is surfing professionally something she's hoping to do? Are any of the kids looking to follow suit? Zahlia really loves the lifestyle of surfing, competing and travelling at the moment, as does her younger sister Shyla. Both Zahlia and Shyla competed against each other in the Aussie titles recently in WA. As for surfing professionally, I’m sure if you asked them, they would say yes but at this point it’s more about ensuring they love and enjoy the journey wherever that takes them. Keoni and Koa are still quite young but are also surfing a lot. Whether they follow suit only time will tell – they haven’t caught the competition bug yet. But maybe that will come. I think for the older two, because they often compete against each other that’s where their drive comes from. They are best mates but when those rashies go on, it's funny to watch their competitive nature come out. ¡

WHAT THE KIDS SAY…

age 13 I love everything about surfing, absolutely everything… except if I have to put on a wet wetsuit, that’s the absolute worst. My favourite place to surf is 100 per cent Sandon Point.

Shyla

age 12 I love surfing because it’s just the funnest sport in the world. You can do it with family and friends or on your own. It’s challenging and rewarding all at the same time. My favourite place to surf is Little Austi.

Keoni

age 10 I love surfing because even if you don’t feel like it, the minute I’m in the water paddling out we all start laughing and paying each other out and have a sick time. You never come out feeling bad or like you wish you didn’t go. My favourite place to surf is Thirroul.

Koa

age 7 I like that the rule is if I want a wave I get it and my sisters can’t have it. That’s my favourite thing probably trying to get all the good waves from them. My favourite place to surf is Sharkies.

COMMUNITY

for the love COAL COAST RESIDENT CAITLIN BARRETT CO-FOUNDED THE LOVE MERCY FOUNDATION; EMPOWERING THE WOMEN OF NORTHERN UGANDA Words Kachina Dimmock Images River Bennett

You created Love Mercy with co-founder Eloise Wellings. How did the Foundation start? I met Eloise when I was working fulltime in an office, supporting myself while I was studying. At that point, I’d done some volunteer work for another organisation, where I worked on an assignment in Northern Uganda. Eloise had just returned from Northern Uganda herself, so we instantly shared this really strange, geographic-specific interest. She told me the story of former child soldier and Olympic runner, Julius Achon. That year, Julius came out to visit Eloise for Christmas. As soon as I met him, the three of us sat down and started chatting. I told them that I thought we had the opportunity to do something that can have a massive impact. They agreed, and we started Love Mercy.

How did the concept for the ‘Cents for Seeds’ program come about? Nobel Peace Prize Winner Muhammad Yunus wrote a book about micro-financing and how he started the Grameen Bank in Bangladesh where credit was given to the poor. I really liked the idea of that model. At the same time, Julius had told us that in the space of a few months, 11 people in his village had died of famine. Originally, he’d asked for money to buy bags of rice to help the community to get through the dry season. Of course, we helped, although realised soon after that it wasn’t the most sustainable way to run the foundation - we couldn’t send enough money to feed everyone. Instead, we looked at the reasons why there was no food and what was causing the problem. Because the community had lived through two decades of civil war, they’d not had access to farms. They used to have livestock and seeds, however no longer had that. We went on our first trip to Uganda and spoke with the local community and asked how we could help to alleviate the food security problem. Originally, they requested we provide food, however having researched micro-finance, we suggested that we use seeds instead of finance and operate a loan system where locals are given a loan of seeds to produce their crops and then return the principal to us.

COMMUNITY

What’s been the company’s greatest achievement since being founded in 2010? For me, the growth of our Cents for Seeds program has been really humbling. We started in 2010 with 100 women and this year, we’ve just distributed to 13,800 women. Thinking about the scale of the program is one of our biggest achievements. We also built a Level 3 health centre in a remote village in Northern Uganda that previously didn’t have a health centre. We treat approximately 600 patients a month in that space. We’ve also recently added a maternity service, where in the last 18 months alone, have had over 500 babies born – which I think is a pretty epic achievement! Where do you see the business going in the coming years? At the moment, our maternity service is operating out of our existing space and we’re running out of room. We only have one delivery suite and it’s part of another patient ward. We’re also adding HIV services, where we can test and treat HIV positive patients at the facility. We need more room to make sure we have enough space to provide the best and safest services that we can. Building another ward on that compound will be a huge accomplishment! We’re also aiming to reach 20,000 women by next year in our Cents for Seeds program. From there, we will eventually be able to scale and extend the program to other parts of Africa. Do you plan on expanding Love Mercy to other developing countries? At the moment we’re not in a position to, but would love to! We’ve just started the Cents for Seeds program on a trial basis in Tanzania and have also travelled to other countries where organisations have approached us, asking if they can use the program for themselves. We’ve expanded slightly in that we’ve trained other organisations to implement the same model. However, we think the program has the potential to expand to all of Africa.

How can people support Love Mercy? The biggest help is to donate. Our Cents for Seeds program costs $30 for one woman to receive the loan of seeds. That donation money is reused several times, as once that woman plants the loan of seeds, she returns them to us and they’re passed on in the form of another loan. We’re always looking for people to fundraise on our behalf and we also take a trip to Uganda every November. We open it up to the general public, so people can join us, visit our projects and go on a safari. ¡

For more information on Love Mercy and how to donate, visit www.lovemercyfoundation.org

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FINDS FOR YOU

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Hidden Forest Festival Lock this in. Some of Australia and the Coal Coast's best musicians playing on Dec 14 in the beautiful Blackbutt Forest, with some fine brews thanks to Five Barrel Brewing, boutique wines, market stalls and more. Frolic in the forest under the South Coast stars! Tickets $52+bf www.surfskateshellharbour.com/music

Pop Corn on the Cob This popcorn on the cob is grown on a family farm and is sun-dried, hand picked and packaged ready to pop in the microwave. Too cute, right? Single cob $5.50. Kennedy Farm Produce www.kennedyfarmproduce.com.au

Spice Labels A beautiful unique way to label your spice jars; hand drawn illustrations by artist Bridget Melling-Williams. Spice up your life! $15 (pack of 30) In the Drawing Room www.inthedrawingroom.com.au

Doomsday Ballet by Bad//Dreems The quintet have constructed a textured, art-driven, considered and evolved sound for their third studio LP. Fave track is Double Dreaming. Kept on repeat here at Coal Coast Mag HQ. Farmer and The Owl/BMG www.farmerandtheowl.com

ON IN LONDON

THEATRE PEOPLE

IN DAILY

OUT IN PERTH

THE GAY UK

THE ADELAIDIAN

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

www.coalcoastmagazine.com monday

february january december

2 9

Babies Love Books Oak Flats Library A "Very Merrigong" Christmas Wollongong Town Hall •Drop in Duplo (every Mon) Wollongong Library

Figgy Folk Open Mic Sessions Figtree Hotel •Illawarra Hawks v Melbourne United WIN Entertainment Centre

tuesday

wednesday

3 10

Wriggle and Jiggle (every Tues) Thirroul Library

The Animals Centro CBD • Wriggle & Jiggle (every Wed) Wollongong Library

Ruby Fields UOW UniBar • Babies Love Books (every Wed) Warilla Library

23 30

27 3 10 17 24

CHRISTMAS EVE

NEW YEAR'S EVE •Illawarra Hawks v Sydney Kings WIN Entertainment Centre •Last Dance Bulli Showground

Figgy Folk Open Mic Sessions Figtree Hotel PUBLIC HOLIDAY

Figgy Folk Open Mic Sessions The Figtree Hotel

25 1

Colour, Coffee, Calmer Thirroul Library

28 4 11 18

29 5 12 19

Steam Punks Club Helensburgh Library

Storytime (every Tues) Wollongong Library

NEW YEAR'S DAY

Eat Street Markets (every Thursday), Crown St Mall

Bowie Experience Anita's Theatre • Storytime (every Thursday) Shellharbour City Library

26 2 9

Thirroul Library Poets (every third Tues)Thirroul Library

CHRISTMAS DAY

thursday Joanne Grace - Beauty Within IPAC (until Dec 6) • Maddy Jane UOW Unibar • Up Close and Personal with Rob Whittaker WIN Entertainment Centre

Operation Ouch Anita's Theatre SCHOOL GOES BACK • Puckeys Night Market UOW Innovation Campus

Wriggle & Jiggle (every Wed) Wollongong Library

Nocturnal Walk Wollongong Botanic Gardens • Lego Club Thirroul Library

BOXING DAY

Eat Street Markets (every Thursday), Crown St Mall

Illawarra Folk Festival (until Jan 19) Bulli Showground

23 30 6 13 20

Eat Street Markets (every Thursday), Crown St Mall

Eat Street Markets (every Thursday) Crown St Mall Storytime (every Thurs) Shellharbour Library

Warrawong Book Club Warrawong Library

SCARF Trivia Night The Little Prince Wollongong • Puckeys Night Market UOW Innovation Campus, North Wollongong

Eat Street Markets every Thursday, Crown St Mall

ADVERTISE WITH US. BE A LEGEND. PROMOTE YOUR BUSINESS & GET NOTICED ACROSS THE ILLAWARRA. Advertising enquires: Tara 0409 774 153 or email sales@coalcoastmagazine.com

week ends friday

saturday

Skate & Surf Festival Shellharbour (until Dec 15) • Shellharbour Carols by Candlelight Lake Illawarra • Fairgrounds Festival Berry Showground (until Dec 7)

Bandaluzia Flamenco The Music Lounge • Dragon Heritage Hotel Bulli

20 23

SCHOOL HOLIDAYS START Knit, Stitch, Yarn (every Fri) Corrimal Library

Roald Dahl's Revolting Rhymes and Dirty Beasts IPAC (until Sept 5) • Harrison Craig Sings Elton John Love Songs Anita's Theatre

Rewind 80s Party Xmas Spectacular Anita's Theatre • Hans: Like a German IPAC • The Beasts (Beasts of Bourbon) UOW UniBar • Warrawong Markets every Saturday

The Hidden Forest Festival Shellharbour •Santa Pub Crawl North Wollongong • Art on the Grass Port Kembla •Sydney Comedy Festival Showcase 2019 Anita's Theatre

Nan Tien Health & Wellbeing Markets Nan Tien Temple Unanderra (every Saturday)

28 4

Warrawong Markets every Saturday Illawarra Hawks v Melbourne United WIN Entertainment Centre • Nan Tien Health & Wellbeing Markets Nan Tien Temple Unanderra (every Saturday)

1 8

Moe's Stand Up Comedy Night Moe's Burgers • Foragers Markets Bulli Showground • Yours & Owls Sundays North Wollongong Hotel (every Sunday)

Harbourside Artists - Open Air Exhibition Belmore Basin•

Coledale Markets Coledale School • Foragers Twilight Christmas Festival Bulli Showground • Illawarra Hawks v New Zealand Breakers WIN Entertainment Centre

29 5

Art on the Grass Port Kembla • Aircraft Museum Tarmac Day (Jan 10-12) HARS Aviation Museum

Legally Blonde - The Musical (until Jan 25) IPAC

Antiques and Retro Fair Kiama • Warrawong Markets every Saturday

Kiama Makers and Growers Market Kiama • By The C with Cold Chisel & Friends Stuart Park

31 7 14 21 28

Damien Leith: Roy + Strings Anita's Theatre Friday Forage Crown Street Mall (every Fri) Illawarra Caravan, Camping, 4WD, Fish and Boat Show (Until Feb 16) Kembla Grange

Friday Forage Crown Street Mall (every Fri)

1 8 15 22

Music in the Library Thirroul Library • Nan Tien Health & Wellbeing Markets Nan Tien Temple Unanderra (every Saturday)

Art on the Grass Port Kembla

The Usual Dagos Anita's Theatre Warrawong Markets every Saturday • Yours & Owls Dicey's Saturdays Dicey Riley's

Dapto Markets every Sunday

The Farms Market Killalea State Park • Wollongong Museum Trail (every Sunday) • Yours & Owls Sundays North Wollongong Hotel (every Sunday)

Honk! Oz - Street Music Festival (until Jan 12) Wollongong • Friday Forage Crown Street Mall (every Fri)

Kiama Show (until Jan 25) Kiama Showground• Illawarra Hawks v Sydney Kings WIN Entertainment Centre

sunday

Babies Proms - The Nutcracker The Music Lounge • The Farms Market Killalea State Park • Dapto Markets every Sunday • Wollongong Museum Trail every Sunday

Foragers Markets Bulli Showground • Illawarra Hawks v South East Melbourne Phoenix WIN Entertainment Centre Dapto Markets every Sunday

AUSTRALIA DAY Coledale Markets Coledale Public School •MMJ Australia Day Aquathon & Fun Run Wollongong Harbour

26 2 9 16 23

Illawarra Hawks v New Zealand Breakers WIN Entertainment Centre • The Farms Market Killalea State Park Foragers Markets Bulli Showground Yours & Owls Sundays North Wollongong Hotel (every Sunday) Coledale Markets Coledale Public School

Kiama Sevens Kiama Showground •Kiama Makers and Growers Market Kiama

Wollongong Where work-life balance is real

visit investwollongong.com.au

WHAT'S ON

start your engines YOUR GUIDE TO CAR FUN IN THE SUN THIS SUMMER Words Rebekah Lambert

Autorama FEBRUARY

From muscle cars to minis, vintage to veteran and everything in between, summer brings out the desire to shine. Show and shine, that is! The Illawarra is full of revved engines, glossy paints and a car scene that not only looks good but feels great.

Thunder Down Under MONTHLY

Flex your muscle car strength on the last Saturday of every month in Albion Park. With a focus on American muscle, this is a great time to see street legal modified cars with some of the biggest engine blocks around. Various car clubs including the Shoalhaven Modified Car Club converge to share knowledge and celebrate these powerful motors in a show and shine format. More info head to DanicsAutomotive Facebook page.

Minis in the Gong WEEKLY

Prefer your fast cars compact and styling the best of the Brits? You can’t go past the super active Minis in the Gong. These UK machines are as pleasing on the eye as they are fast on the track and are proven family favourites. The Illawarra has one of the most active group of Mini enthusiasts, with an ever-changing roster of day trips and meets around Wollongong and beyond. More info head to MinisintheGong Facebook page.

Bringing together all kinds of vintage cars, muscle cars, motorbike lovers and more, Autorama is the jewel in the summer car crown. A combined effort from NSW Muscle Car Club and Rotary Club of Wollongong South, Autorama is a great way to spend the day if you love cars. It’s more than muscle on display – check out EH Holdens, valuable VWs, perfect Porsches and more. Family friendly, the day brings together demonstrations, fun activities for the kids and the opportunity to win prizes for those that show their motor, while raising funds for vital programs such as South Coast Lifeline. Match your car-spotting with a visit to the following locales: Jamberoo Hotel is the place to find vintage, veteran and modern-day motorcycles. Harley Davidson, Triumph and Ducati lovers are especially spoilt for choice. Black Beach Kiama is not only a place where many a show and shine takes place, the beach and surrounding main streets are also a popular beacon for Sunday drivers of the best kind. Love your history? Take the whole family to Kembla Grange for a wonderful day at the Australian Motorlife Museum. See the earliest cars restored to pristine condition on display, the Paul Butler Collection, an NRMA automotive display and local legend Wayne Gardner’s trophies and motorcycles. australianmotorlifemuseum.com ¡

COLEDALE Fine Wine s

COAL COAST KIDS

curious kids READ, RUN, SWIM OR HONK YOUR WAY THROUGH THE SCHOOL HOLIDAYS Words Tamara Kelly

With little ones, or not so little ones, off school over summer, you might be scratching for ideas on how to entertain them over the long break. Luckily, there are a lot of free and low-cost activities around the Illawarra that are made for kids and their curious minds that won’t break the bank.

Junior Art Trail

13 December Check out Wollongong Art Gallery’s junior art trail, great for younger kids aged 3-5 years. Within the trail, children will explore the art works through storytelling, art-making, songs and games and will end with a tea party in the Gallery’s toy kitchen. The art trail is free however places are limited, so bookings are essential. Find the exhibition program more information at www.wollongongartgallery.com/exhibitions.

Honk! Oz Fest

10-12 January Just down from Wollongong Central, in the Honk! Oz Fest is a street music festival that involves a large parade of acoustic, mobile and eccentric bands. The festival runs for three days from Friday 10 to Sunday 12 January. It’s a not for profit community driven festival with all bands and participants volunteering their own energy and enthusiasm. It is very kid-friendly with many activities including the Kids Honk workshops, lantern making workshops and a community Samba band. If you are a music lover and want to see some unique fusions of music, or just interested in a day of fun and celebration, check out the Honk! Oz Fest website and Facebook page.

Kids Day Out

16 January The annual Kids Day Out, hosted by the Children’s Book Council of Australia, involves fun activities to get kids reading, writing, learning and finding their creative side. Held in conjunction with Dapto Library and Ribbonwood Centre, it’s a day filled with author and illustrator workshops (Oliver Phommavanh, Sue Whiting, Dale Newman and more), storytelling, podcasting, craft, dress-ups and book signings. And even better, it’s free! Perfect for children aged 3-13 years. Spaces are limited, sessions can be booked online via Wollongong City Libraries events.

Big Fat Smile Kids Aqua

26 January Get the kids outside and active at the Big Fat Smile Kids Aqua event, all part of the MMJ Australia Day Aquathon. Held in Wollongong Harbour this family-friendly, community run event has something for all ages. With two swim distances and flat scenic run, it’s ideal for kids aged 7-12 years. Kids can enter on their own, as a relay team or as a family, with every participant receiving a finishing medal. Find out more at www.aquathon.com.au ¡

LOCAL CREATIVE

engaged in colour FROM PRIVATE EXHIBITIONS TO PLAY SCHOOL, BULLI-BORN ABSTRACT ARTIST MIGNON STEELE HAS A PASSION FOR CREATING COLOURFUL AND ENGAGING WORKS OF ART

LOCAL CREATIVE In a quiet pocket of Bellambi, works of art are created amongst the colourful lorikeets and greenery of a suburban backyard. Quietly content in an airy and spacious garage, turned art studio, it is the natural environment that surrounds her that inspires painter Mignon Steele each day. Colour and vibrancy is what makes her thrive, something that has resonated since her early days at art school, firstly at the University of Wollongong before moving to Whanganui in New Zealand. “Whanganui Polytechnic had an amazing thing going on. There were some incredible teachers, including New Zealand painter Warwick McLeod. He taught us colour theory for the first year. We were all given a list of what we needed to buy – two reds, two yellows, two blues, an umber and a white – and we had to mix every colour from that. For the first couple of months we just snipped bits of colour out of magazines and arranged them. We learned Josef Albers' colour theory which was a really great foundation. Warwick was quite gently dogmatic about that. He would say, ‘This is where we start, this is the beginning.’" With a fascination with colour and a fine arts degree under her belt, Mignon landed her first job painting film sets for Baz Luhrmann’s Moulin Rouge. “I was a brush hand for the pickups at the end. They'd taken it to their test audience and had to add in some new scenes. Because it was all at the last-minute, there was filming going on while we were painting and building. That was my first time ever being on a film set. It was amazing… very musical and colourful.” From film to television, Mignon moved to the ABC working on the ‘dream’ gig – painting the sets for children’s program Play School – “For the actors who present Play School, it's a dream gig, but for the props and set people it's a dream gig too. Unlike film and commercial, you would get time at the ABC. At that time, I was working with some extremely gifted Scottish set painters. They were incredible – they'd paint a landscape that goes outside a window and just knock it out so beautifully.” Experiencing inconsistent working hours and periods of downtime, Mignon focused her energy on developing her own pieces – without the pressures of time or career – and found inspiration in new and unexpected places,

discovering a rich world of art that exists outside the mainstream art institutions. “I began working in the disability sector, initially as a carer and then as an artist support worker for people with intellectual disabilities and autism spectrum disorder. I was hit by the direct, unselfconsciousness of these mostly untrained artists. There also seems to be an awakening around the potential for art to enliven a space, and it’s starting to be used as a tool by councils and property owners as a way of making a place feel more creative and less bleak. It’s symbiotic because it also provides a platform and employment for artists, which is great.” But it is nature, its close proximity and continual changing landscape in Wollongong, that is a constant source of inspiration for Mignon: “The great thing is that you can be in nature very easily. When I'm doing studio work, I'll go to the beach or the forest every day before I work, and that's still fresh in your eyes when you go in to paint. I sometimes draw in the field, but mostly it's more just that you take the sensations of that, or maybe some shapes and forms. I'm fascinated by patterns and colour shifts. The colour theory that I studied means that being in the landscape, I seek to memorise colours, the way they interact and sit. I'm motivated by my curiosity about colour interactions and the qualities of paint. The painting process is an act of call-and-response, where a colour laid down or a mark in the composition will ask, or call out, for an answering mark or hue – it’s a bit like improvisation in music.” It’s an effortless shift that takes Mignon from her established painting process to developing works on a much larger scale. Her love of abstract art and colour theory easily complements her other main project, Barnacle Studio, a collaboration with partner and architectural designer Morgen Figgis. A mixture of design, residential construction and art installations, they have found a wide range of spaces to create meaningful art that fits the surrounding environment while using colour to complement architecture, from a small boatshed build on the Minnamurra River to large festival projects at the Sydney Opera House: “It was very different to our residential projects but also complementary. We took some of those same skills and [created] work on a public scale, which was great.” ¡

Check out Mignon Steele’s work at the Egg & Dart Xmas Show 2019 or visit www.barnaclestudio.com

LOCAL MUSIC

the vanns The Vanns have had a big year. 2019 has seen the band sign a major record deal and release their anticipated debut album, Through The Walls. We sat down with Cam and Jimmy to speak about the process of creating the new album and the highs and lows of touring. Words Matilda Jesiolowski Image Michelle Grace Hunder

Tell us about the origins of The Vanns? The band started back in 2013. We’ve always been playing in bands, so it’s funny how we all came together. We [Jimmy, Cam, Andrew and Tom] all played music and had been playing around each other in the scene in different bands, and we’ve all slowly come together. We don’t like to call ourselves a ‘Wollongong band’. It’s just been this weird automatic thing

that everyone’s like, “oh you’re a Wollongong band!” despite none of us living in Wollongong. We’re from different parts of the South Coast like Culburra and Kiama. What was it like being an upcoming band in the South Coast music scene? When we first started, we played heaps of gigs at Rad Bar. It was a fun place to play – it was noisy, crowded and the sound wasn’t great but it had an awesome vibe. In terms of growing up as a band, it was one of our favourite venues to go and hang out and see other bands.

LOCAL MUSIC Our first ever gig was at Dicey Riley’s. Back then it was interesting – it used to be a bit dicey, but now it’s the place to go! Some of our other favourite local venues are Waves at Towradgi, that’s always fun. UniBar is another one – everything always sounds good in there. You’ve toured with some big names, along with acts such as The Delta Riggs, Tired Lion and Kingswood and on festival line-ups such as Party in the Paddock and Yours and Owls. What have those experiences been like? The Kingswood tour was pretty big. We drove to Cairns, it was about three days of driving and we probably spent about two hours out of the van the whole time. We drove all the way back doing shows for about a month. It was fun to do as we were supporting with another band, Dear Seattle. We played everywhere from Cairns to Sydney, and it was really fun to play in those venues that you wouldn’t normally go to in regional Australia. It’s cool to play in places where live music doesn’t come through the town every weekend. Earlier this year, you signed with Melbourne record label 123 Music. How has that experience been compared to the DIY approach of releasing your music independently? When we first got offered a deal, we weren’t in a rush to sign, as we were happy doing our own thing. There was heaps of negotiating involved, and we wanted to make sure we knew exactly what we were getting into. There was a lot of “what does this mean? What does that mean?” We didn’t jump straight into it as we didn’t want to change anything we already had and because it was working. What was the process like for creating the new album Through the Walls? The release of this album has been a long time coming. It only

took about two months to make, but it was finished in June 2018. We’re still excited about it! The reason for holding off the launch is because we were independent, and then we got signed with a label. Oscar Dawson, the guitarist of Holy Holy, produced the album. What was that experience like? We spent a lot of time with Oscar – he’s a classic. He’d come up and stay at our places. There was a period there when we were staying at Cam’s trying to flesh out the songs for the album, but we’d just end up jamming all day. He just felt like a part of the process and less like a producer who was external from the band. We wrote the song Call from that day, which is on the album. We recorded the whole album in Oscar’s studio in Melbourne, which has a bit of a ‘mad scientist’ vibe… but he’s great and really fun to work with.You can definitely hear a bit of the Holy Holy sound coming through in the album. What was your favourite song to create on the new album? One that was fun to make was a song called Jules Said – that was the song that kicked it all off. It was the first song we wrote that set the theme of the album, as all the other songs we had written, we realised we were just writing music with no words. So we just sat down with two guitars and wrote it, and finished it in about an hour. What does the future have in store for The Vanns? We just want to tour anywhere internationally that we can – wherever’s feasible. We want to get to the UK next year, and we just signed a deal with a UK and European agency called Paradigm. We guess that means something, you don’t sign a deal like that just for a laugh. Off the back of the release of the album, we’ll do the big capital cities tour, and then hopefully we get to do something more regional. ¡

fast five favourites

Favourite beach… North Beach in Wollongong is a favourite, or Mystics Beach in Shellharbour. Favourite place to grab a coffee… Emporium on Swan – it has heaps of animal statues and it feels like you’re having breakfast in a hoarder’s garage. Favourite local pub… The Brewery at WIN Stadium, the Gerringong Bowlo or Scarborough Hotel. Favourite local band… Pacific Avenue, GOSH or The Zilzies. Favourite local venue to perform… UniBar is always fun.

LOCAL WILDLIFE

Golden C

rowned

R ed B ellied

Eastern Small-Eyed

Black

Diamond Python

Marsh

snakes alive SUMMERTIME MEANS SNAKES ARE ABOUT TO FEED AND BREED, SO BEWARE Words Kai Goold, Illawarra Reptile Society Illustration Nicole Karin

The Illawarra is home to many species that include both venomous and non-venomous snakes, with five common species found locally. Dangerously venomous species include the Red Bellied Black and Eastern Small-Eyed snakes, with other commonlyseen venomous snakes including Golden Crowned and Marsh snakes. The only species of python found in the Illawarra is the Diamond Python.

At this time of year, snakes can be found twisting around each other and continually trying to push the other snake to the ground. This ‘dance’ is actually male combat rather than mating, as the snakes see who is stronger to show the female, which will be nearby, who has the better genes to carry on. Australia has many myths about snakes that are regarded as facts. The most commonly mistaken myth is that the snakes will actively chase you and seek out a bite. This simply isn’t true, as snakes will only bite if cornered and someone is trying to capture or kill the snake. If you do come across a snake stay away! They would rather flee than fight. If a snake is on your property bring pets inside to reduce risk of an incident, watch the snake and call a local snake catcher to safely relocate the animal. If you don’t want snakes in your yard you can apply some strategies to help reduce the chance of unwanted guests entering your property. Gardens attract native wildlife like birds, lizards, mammals and frogs, and snakes may be something to live with as they will be attracted to the amount of food and hiding places you have created within your garden. Keeping grass short and not having rubbish like scrap metal in your yard can help remove possible hiding places for both snakes and prey items like mice. Having pets like birds outside which feed on seeds and grains also tends to attract mice, thus attracting snakes. “Solar snake repellers” do not work (it's a scam!) and if you use netting in your yard, avoid netting that can entangle animals. In the event of being bitten by a snake remember to stay calm. Apply a pressure bandage on the whole limb to restrict the venom from travelling far. If a bandage isn’t available use a shirt, cloth or anything you can find that can do a similar job. Remember to call 000 straight away and remain still. Venom is transported via the lymphatic system so any movement speeds up envenomation. If you don’t know what species the snake is, treat every bite as dangerous. It is possible to safely live with snakes and to coexist peacefully with these amazing reptiles. To have an unwanted snake removed, call Ozstyle Reptiles on 0400 734 225. ¡

Shop 1, 407 Princes Highway, Woonona (02) 4283 5511 www.woononaflorist.net.au

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LOCAL INITIATIVE

designing a better world WHAT IF EVERY ACT OF DESIGN AND CONSTRUCTION MADE THE WORLD A BETTER PLACE?

In the heart of Wollongong is the Sustainable Buildings Research Centre – a building striving to give more than it takes and encourages positive health and wellbeing. Built by the University of Wollongong the goal was to create a ‘living lab’ that demonstrates how to transform built environments into sustainable, resilient and effective places for people to live and work in. It is arguably Australia’s most sustainable building, but to formally secure the title the building is being tested against the world’s most rigorous proven performance standard for buildings – the Living Building Challenge. The challenge aims to inspire people to design buildings that are as “efficient as a flower; a simple symbol for the ideal built environment”. If achieved, the SBRC will be the first building in Australia with full accreditation.

“SBRC was carefully designed to generate positive health and wellbeing through a restorative and healthy coexistence with nature, including the use of green walls and native plants, creating a strong connection between the building occupants and the landscape,” says SBRC Director Senior Professor Paul Cooper. The centre produces more energy than it uses and captures and recycles its site water, leaving a minimal footprint on the earth, resulting in 6 Star Green Star (Education Design v1) accreditation. 468 solar panels and an onsite rainwater system help to achieve net zero energy and water performance, in addition to the environmentally safe and reused building materials that also contributes to the sustainability of the building. Situated at the University of Wollongong Innovation Campus, the community are invited to explore the building and its gardens during work hours. ¡

LOCAL INITIATIVE

Building a home from waste

What does a sustainable, healthy and affordable home look like? The inaugural Sustainable Homes Challenge, powered by SBRC, is asking students from all over the world to solve this complex societal problem. This yearâ&#x20AC;&#x2122;s challenge focuses on the worldâ&#x20AC;&#x2122;s waste problem. Globally humans are expected to generate an estimated 2.2 billion tonnes of waste by 2025. Students are asked to look at ways to design homes using available waste, drastically reducing reliance on raw materials and reinventing the way we build. The community will be invited to view the student design proposals at a public exhibition in July. Keep up-to-date at sustainablehomeschallenge.com.au

LOCAL SPORT

South Beach, Wollongong

Teahupoo,Tahiti

LOCAL SPORT

drawn to giants DYLAN LONGBOTTOM’S JOURNEY FROM LOCAL GROMMET TO BIG WAVE ROYALTY Words Stefan Posthuma Images Julie Steele, Zach Stadler

Born into a Dapto surfing family, something had always drawn Dylan Longbottom to the biggest waves the Pacific Ocean could send to the South Coast. After a competing as a junior, it wasn’t long until Dylan focused solely on big wave surfing – travelling around world to chase the gnarliest waves on the planet. After cementing his place into big wave surfing royalty, Dylan continues to traverse the globe, still charging huge waves, but now taking his surfboard shaping business and his family along for the ride. You grew up in Dapto, what were your favourite local breaks as a kid? Dad would drive my brother and I to a lot of different local beaches to surf. When we became teenagers, we’d catch a train to places like Bombo in Kiama, or to Minnamurra to surf Mystics Beach. I’ve got amazing memories of surfing that area. That was the beauty of surfing around the Illawarra at that age – we didn’t have cars but we could still access a bunch of different spots. How did you get into big wave surfing? I used to watch videos of guys surfing huge waves in Hawaii – big waves were something I was just drawn to. It happened pretty naturally. As I got older I started surfing the big reef breaks around Shellharbour like Redsands and Cowries. These breaks were really important stepping stones into big wave surfing for me. They provided me good practise and were where I really could focus on performing in big, heavy surf.

How did you become a professional? I surfed in comps as a junior but never quite made it to the top level. After I stopped competing I began to focus on big wave surfing. I was always driving up and down the South Coast, hunting the biggest waves I could find. I started getting some exposure and eventually Billabong sponsored me as a big wave freesurfer. The contract gave me the resources to travel abroad to chase big swells. That was when I really began to develop as a big wave surfer. I focused on Hawaii, Indonesia and Tahiti – chasing the biggest, gnarliest swells in all those places. I was also surrounded by other big wave professionals. That experience really allowed me to progress and to constantly push the limits of what I could do in the biggest surf I could find. You’ve spent a lot of time surfing one of the scariest spots in the world – Teahupoo in Tahiti. Why is that place special to you? I’ve been going there for 20 years now. It’s some of the heaviest surf in the world and I’ve always loved it, so I’ve really focused on that spot. I was there in 2011 for the biggest day of swell Teahupoo ever had. It was huge, 30-foot plus. The Tahitian government issued a code red warning – shutting down the whole place. We had to cover all the sponsor stickers on our equipment and jet skis in order to surf it. I went out with my team mate Laurie Towner and we got the craziest waves of our life. Days like that are everything you work for as a big wave surfer. Everything lines up and you have to get out there and perform. What’s going through your head on a day like that at a break of such consequence? We see the swell a week before it hits, so there’s a lot of anticipation. One hesitation and

LOCAL SPORT

something will go wrong, which can mean life or death. The night before you can’t sleep, your mind’s racing. When you get out there, your experience takes over and you’re totally focused. It’s still scary – you’re in the water between 30-foot mountains of water, but you just have to stay calm and focus. You have to be confident in what you’re doing, trust your experience, know your line and execute. When you get a good one, it’s pure adrenaline, elation and relief. You work your whole life to surf a wave like that, there’s no better feeling. In June 2016 at South Beach in Wollongong you surfed some of the biggest waves to ever hit Australia’s East Coast. Tell us about that day. I just remember running over the golf course and the first wave I saw was 20-30 foot on the face, this huge top to bottom barrel. I didn’t have a jet ski so I got my seven-foot board and paddled out. I somehow made it out and I couldn’t believe what I was seeing. I started paddling into the waves but I was getting belted. There was a guy out there on a jet ski just checking it out. He started towing me in, he’d never done it before so I had to teach him. He ended up towing me into waves for about five hours – some of the best waves of my life… at Wollongong Beach! It became one of my best days surfing ever. At the end of the day, I was just soaking in what had happened. It was surreal. All around the world people still ask me about that day.

You work your whole life to surf“ a wave like that, there’s no better feeling.” You’re also a surfboard shaper with your own brand, Dylan Surfboards. How has shaping fit into your surf career? I started shaping in Gerringong, then went on to shape for a global brand in Sydney. I also shaped in Bali and later I set up my first shop in North Wollongong. Shaping allowed me to have a job and an income to supplement my surfing career. Being able to understand, test and to hone your equipment as a shaper definitely gives you an advantage in the water. The business has really expanded over the last five years and I now have a factory in Port Kembla, I have shops in Indonesia and I shape for a lot of big wave guys in Europe and South America. You still surf professionally and you have a business and a family. How do you balance it all? I am always travelling for business or for surfing, but it works well. I’ve got a base in Australia and one in Indonesia – and my family comes travelling with me as much as possible. My daughter Summa is one of my team riders, and the rest of my kids all surf also. I’m pretty lucky, this career has given me life-long friends, I can shape and surf all around the world and take my family with me. It’s pretty amazing. ¡

HEALTH

i'm a survivor A WEEK FULL OF FITNESS EVENTS FOR ALL FITNESS LEVELS RAISING FUNDS FOR THE BLACK DOG INSTITUTE Images Edward Birchall, Raegan Page

The countdown to Christmas officially starts in December, but for many in the Illawarra it marks the start of Savvy Survivor. We chat with Angela Saville, Owner and Director of Savvy Fitness and the driving force behind Savvy Survivor.

Let’s start from the beginning. When did your career in the fitness industry begin to flourish? I was a PE student at UOW and started working as a fitness instructor at the uni gym. Once I started my career as a teacher I would teach fitness early in the mornings and afternoons either side of the school day. The classes were so well received I would get more excited about my 'hobby' than I would my real job (even with the super early starts) and eventually the hobby turned into my dream job. Creating Savvy was the creation of a gym without walls – not only were the members reaping the benefits of movement, but also the benefits of just being outdoors and part of a team. I was able to continually educate myself and develop creative, unique programs that gained interest and allowed me to move into the fitness industry full-time.

HEALTH As a mother, business owner, mentor (just to name a few), how do you find the balance and stay resilient? When I started, working 10 sessions back to back a day wasn't really a big deal, I thrived on it. Things have certainly become more challenging with the addition of three busy children and many other projects that have diverted my attention from time to time. I feel like resilience is an innate quality within (most likely passed on from a hardworking family), but my balance comes from prioritising movement. I know that when things get crazy I can handle anything if I have made sure I have moved, ran or trained at Savvy – if that's not there then life and responsibility can certainly get overwhelming. Managing so many different people, staff and members, things can change quickly and everything will always fall back on my shoulders. By simply accepting this responsibility and staying active I can find my balance. Savvy Survivor has become a popular fitness event in our community. How did it come about? Savvy Survivor was born right before Christmas in the first year of Savvy back in 2006 to encourage members to stay active right up until Christmas Day, while giving everyone the opportunity to 'do good' in the community. We held a Summer and Winter Survivor every year for 10 years and raised substantial funds for a variety of local charities. Today, we focus on our Summer Survivor which happens early December every year. It's a seven-day fitness challenge where the objective is participation, team work, community involvement and raising funds for a worthy cause. Participants are recruited into tribes and work with that tribe throughout the challenge. Recruitment is a major part of the competition – if you can build the largest team you'll have the advantage! Our biggest Survivor has seen nearly 700 registrations and 100% of the registration goes towards the cause. Last year through Savvy Survivor we raised over $66,000 for Juvenile Diabetes Type 1 Research Foundation (JDRF Aus) due to the amazing efforts of our participants and contributions from our sponsors. The Black Dog Institute will be the recipient of the funds raised at Savvy Survivor 2019. How did this partnership come about? Each year we look to our members to choose a charity. This year we put a range of options of varying causes out to our members including

still confused about “Peoplmente areal illness and where to

get help and we want to inject some funds towards making progress in this area”

mental health. So many people have experienced the loss of a loved one through suicide or have experienced a mental illness condition themselves and The Black Dog Institute was a clear winner. The Black Dog Institute is dedicated to understanding, preventing and treating mental illness. Suicide rates are unbelievably high, people are still confused about mental illness and where to get help and we want to inject some funds towards making progress in this area. What is your best advice to those who are afraid to challenge themselves physically? Get in and give it a go! When we throw ourselves out of the comfort zone we can create amazing experiences and learn more about ourselves. Most people are so surprised at what their body is actually capable of and most people have not even gone near their potential. In saying that, Survivor is such an inclusive event that it really doesn't matter what your age, ability or your fitness level is, you will be supported 100% by your teammates and the Savvy Team. Savvy Survivor is the perfect opportunity to start or elevate your fitness journey. Outside of your career, what keeps you ticking? My own fitness and wellness goals are always at the forefront of keeping me motivated and inspired. I always have a running goal I am chasing, I enjoy a personal training session each week to stay strong, I set a formula and a target number of Savvy classes to attend each week. I stretch regularly, I eat good food and plenty of vegetables, and I always have a creative side project on the go. I'm a lover of life... but would love more holidays! ¡

HEALTH

create a zen den GREEN LIVING TIPS TO KEEP YOUR FAMILY WELL AND DESIGN A PALACE OF PEACE Words Rita Balshaw

As urban dwellers and consumers, there are plenty of ways that we can increase our wellbeing and reduce our ecological footprint. One of the most effective and economical methods is by creating a holistic home and adopting a green lifestyle which seeks to protect and preserve the Earth’s natural resources.

The green house

Choose to embrace a more natural way of living; eating unprocessed minimally packaged food, growing your own produce and using organic skincare you are doing your bit to preserve the environment. Sustainability is all about making choices that will preserve the planet for generations to come, with inspiring sustainable initiatives taking place: urban bee hives, community gardens, recycling regimes and composting programs.

DIY cleaning products

Completely remove all unnatural cleaning, skincare and household commodities from your home. These products can be a toxic blend of synthetic ingredients that can harm the human body, resulting in toxic build-up and serious illness. Source natural and eco-friendly brands and make your own natural home care products – discover the power of bi-carb soda and white vinegar!

Buy old new stuff

Learn to be a scavenger. Furnish a whole home with things found on the streets or pimp your pad with hidden gems from local markets and vintage shops. You will be amazed by the remarkably cool things you can find at garage sales and second-hand charity stores including brand new bed linen, retro lamps, cooking utensils, cool artwork and kitchen tools.

Aroma ambiance

Filling your home with 100% pure essential oils and incense resins can lift the positive vibration within the home, making you feel calmer and more positive and productive about your daily pursuits. Just one sniff of the right essential oil can put you on the path to wellness and by mixing specific oils together, the experience will be even more therapeutic.

The hippie homemaker

It is said that ‘where your energy goes is where your intention goes’. Putting loving and optimistic energy into your home and workplace will create a beautiful dynamism that is both seen and felt. Decking out your home with Himalayan salt lamps, natural candles, inspiring books, crystals, art work and vintage collections or "smudging" white sage will contribute to creating a peaceful and serene ambience. Fresh flowers and potted plants give life and natural vitality to the home, helping to absorb and purify negative energies. ¡

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.

TRAVEL

thoughtful travel IT’S OUR JOB AS TRAVELLERS TO BE AWARE OF HOW TO ACT RESPONSIBLY WHILST VISITING OTHER COUNTRIES AND CULTURES Words Matt Castell Image LA Early @la_early

We’re lucky to have the world at our fingertips. Airfares have never been cheaper; visas are becoming a thing of the past and countries previously closed to foreigners like Saudi Arabia are welcoming tourists with open arms. But how can we ensure we are respectful and responsible when discovering new destinations? Here’s a few things to be aware of.

Wildlife Exotic animals have always been

a huge reason for overseas travel, from early safari expeditions to the heart of Africa to polar excursions seeking out strange and wonderful beasts. Modern tourists should be wary of enterprises that allow close interactions with wild animals like tigers, lions or elephants as they’re

usually drugged to sedate them. Anywhere animals are trained to do tricks or act outside of their normal habits should not be supported – always question anywhere that keeps animals in captivity for our pleasure. If getting a selfie with a wild animal is on your bucket list, please reconsider. Instead, plan a safari or expedition with a responsible company to view animals in their natural habitat.

Orphanages Like animals, children

can be exploited for a quick buck in many parts of the world. Poverty tourism has affected regions like Africa and South East Asia by creating a market for well-meaning, selfie seeking tourists wanting to spend a few hours with poor, parentless kids during an orphanage visit. Whilst experiences like this can open our eyes to what is going on in the world, the kids are wheeled out to a new group each day which can be extremely stressful and can affect their relationship development. If you want to help, consider funding a long-term program you can support long after returning home.

TRAVEL

Voluntourism Again, this one is

tough because we think we’re doing great things by lending our muscles or brains by volunteering in third world countries. In fact, unless you have a specific skill and are spending at least three months on a project, you’re probably hindering instead of helping.You may also be taking a paid job from a local. Think about the last job you started, were you instantly a benefit to your employer – or did it take a month or two of training to become skilled at your job? Language barriers can also highly impact communication and will contribute to wasting of time and resources. If you have a specific skill or trade and can apply this to a long-term volunteering project, seek one out and remember that it’s about what you can contribute – not about the experience you’ll get in return.

Where does your money go? Before you book with a tour operator

or hotel, ask questions about where your dollars

are going. Are they being funnelled to local businesses – or going into the pockets of directors in other countries? Try to support smaller hotels or homestays, eat at local restaurants, not chains and purchase souvenirs from artisans instead of airport gift shops.

Overtourism It’s quite a hot topic

these days in the travel industry, overtourism has seen destinations like Venice, Machu Picchu and even Antarctica strain under the pressure of too many visitors.This causes problems for infrastructure and pushes locals out of their homes to create room for tourists. Airbnb is a classic example of something that originally brought extra income for someone with an extra room to rent but is now making rents unaffordable.Too many visitors also make the experience non-authentic when 500 people are lining up to get the “money shot” for their Instagram followers. Consider getting off the beaten track and finding authentic experiences, rather than following the crowds. ¡

Want to find your own authentic travel experience? Get in touch with Matt Castell at Curated Travel to start planning now! www.curatedtravel.com.au

LOCAL STYLE

go bold HOMES DON’T NEED TO BE BORING AND BEIGE. WHY NOT GO BOLD? Words & images Birdblack Design

Many of us dream about waking up in a luxury hotel every day – why not make that a reality in your home? After all, every single day we spend a considerable part of our day in our homes so your home should be a reflection of you, your style and your lifestyle. Go bold and live the life you have always dreamed of! Bold colours, textures and patterns is a way of designing. Anything innovative, different and showstopping is considered great design. So, whilst “being bold” is not technically a trend, trends have the potential to make a bold impact. Some current bold design trends include the use of metallic finishes and the incorporation of marble – terrazzo is back and bolder than ever! In terms of colour trends: natural, earthy colours are popular, as are decadent colours like rich burgundy reds. Bold, patterned wallpaper is another current trend and we are seeing some fabulous designs on wallpapers.

Classic NYC style The ‘Ranchby Avenue’ master bedroom ensuite channelled a NYC 5-star hotel aesthetic: dark and luxurious, oozing opulence at every turn. A glamorous modern industrial look featuring striking onyx, sleek marble and beautiful raw timber. Elegantly bold!

When designing, it is best to select a handful of bold features and then pair them with subtle, complementing accents. This allows your bold elements to have the spotlight they deserve without competing with other aspects within the space. You want the bold elements to pop individually and not be a garish or lurid cluster. Every room within a home has the potential for featuring bold elements. Kitchens and bathrooms are excellent for bold statements, as they are highly-used areas or even a statement powder room, which is guaranteed to impress your guests. ¡

Birdblack Design are bespoke home design specialists and ready to help you with your bold renovations. www.birdblackdesign.com.au

LOCAL STYLE

Marvellous marble The ‘Cato Place’ kitchen certainly makes a bold statement! The heart of the home features a black and white background palette featuring two main showstoppers: stunning natural marble benchtops and splashback in combination with terracotta concrete, clad around the rangehood and kitchen island breakfast bar. Both the colours and materials are bold and it's loved!

“ Going bold with uplifting colours that reflect our coastal lifestyle means this kitchen is uniquely mine. I know there is no other like it ” Lynda, Corrimal

Bright and bold Moroccan styling A love of Moroccan travel inspired the selection of a stunning and bold teal for a recent kitchen project. This gorgeous colour was the feature in the v-groove kitchen cabinetry and in the hand-blown glass pendant lights positioned above the dining table.

REAL ESTATE NEWS

future proofing HOME DESIGN TRENDS IN THE ILLAWARRA Words Trever Molenaar

Clever ideas for now and the future

Home owners are smarter than ever, with many opting to future-proof their houses with the view to create a truly ‘forever home’. In-home lifts are increasing popular – you don’t even need to install the lift right now, instead you can opt to build the provision for it to be added later when needed. A recently built home included all the space needed for the future lift, with the lower floor space ‘converted’ to a pantry and the upper floor space used for storage. There are other parts of the home that can, with a little thought, be future-proofed. A roomy bathroom layout that can accommodate a walking frame or wheelchair is not difficult to design, and configuring a layout including a bedroom and ensuite on ground level creates a flexible space for guests or permanent living if needed in the future. We’re also seeing more homes designed to house a parent or grandparent, either in a detached granny flat or in a space incorporated into the main home itself. Expect to see more and more of these dual-living homes pop up.

A focus on the details

If there’s anything we love, it’s attention to detail and the trend toward refining the details of homes. You know that annoying little step from the hallway or living area floors to the bathroom areas? Gone! Floors are seamless and flush. No more squeezing in and out of the car in the garage – and forget about hustling the kids and all their paraphernalia in – garages are now bigger and better! 6 x 6m is an absolute minimum in any house these days, and most garages are extended (sometimes extensively) for extra space plus storage. Don’t forget the feature front door, houses are being designed frequently with a minimum 1.2m wide front door. Study nooks are still being incorporated into designs but not just in any random corner that needs to be used. Study nooks need to be highly practical and flexible spaces, not just an afterthought of pulling a stool up to what is essentially a bookcase. ¡

COAL COAST FAVES

5 things we LOVE around town... CARROT CAKE, BAYSIDE PANTRY

– SHELLHARBOUR

LE MORSELS ICED VOVO MACAROONS – LITT LI PUBLIC SCHOOL

– BUL FROM THE COALS COOKBOOK

Y FRESH FLOWERS – THE LOCAL POS SAUSAGES, ZIEMS BUTCHERS –

CORRIMAL

COFFEE CHAT

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

hey brew MEET ANNIE FROM LOAF KITCHEN How was LOAF born? After travelling and living overseas, I came back home and wanted to get away from my PR and marketing background. My friend and I found ourselves working in this little shop in Cronulla mall that needed some TLC. We certainly hadn't planned on buying the business, but when the idea was floated we quickly came around. The name LOAF was pretty much the first thing we agreed on, that was almost five years ago now and we have had the Cronulla shop ever since. How did you come about opening the second LOAF Kitchen? Opening LOAF in Stanwell Park was totally random actually. I have a friend that lives here and she mentioned the exisiting cafe was for sale and begged us to move in. So we put in an offer the following day! We had been toying with the idea of a second so really it was just good timing. Why the move from Cronulla to Stanwell Park? Both myself and my business partner, Kirsty (she manages our Cronulla store) have spent a lot of time down here around this area. It’s so beautiful down here and it’s just getting busier and busier so it felt like the right place for another LOAF. What's the inspiration behind the menu – was it a love for bread? I wish I could say that it was just a love for bread. That would be awesome! While I do love my bread, (I'm really a fresh, soft, high top kinda girl) bread isn't all that LOAF is about.

The inspiration behind the original menu was more about trying to create something fresh, delicious, healthy and quick for our customers in Cronulla. With LOAF Kitchen we have been able to create a bit more of a cafe style menu. It certainly includes some of the tried and tested sambo favourites but also more hearty and seasonal cafe style options that are ever changing. What brand of coffee do you serve and why? We serve White Horse coffee. Pretty much because every time I have a White Horse coffee it's delicious! We've known the guys from White Horse for a long time and they are just fantastic. Not only do they provide a great consistent product, their service is topnotch as well. What’s the secret to a perfect brew? Training from the boys at White Horse certainly helps! I think the key things are knowing the product, knowing the result you want, taking care to make it well (it honestly is a science) and practise, practise and more practise. It's taken me years to get my coffee to where it is now. If you buy coffee from another spot in the Illawarra, where do you go? I love heading down to Timbermill at Bulli. I love the vibe there and it's a special bonus that I can stop in to Cactus Talk. Who doesn't love coming home with a new cactus? ¡

LOAF Kitchen 91a Lawrence Hargrave Drive, Stanwell Park

COAL COAST FAVES

@alex.hitchins Thirroul

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

@jason_bowen Mornings like this

@_b_u_z_z_e_r_ Under the smoke haze this morning down at Sharkeys these wonderful kids were playing around. Such an awesome sight to see

@reilytong Mossy seacliff rocks

@charly_rusconi Chasing rainbows

COAL COAST POPS

fave place for sushi? Interviews Billie, Tara & Til

CHELSEA FROM WOONONA

JAMES FROM FAIRY MEADOW

Toro Sushiya in Thirroul

Moons Sushi, Wollongong

LUKE FROM BULLI

BRANDON FROM GERRINGONG

Fujiyama, Wollongong

Sakura Sushi, Wollongong

JYE FROM KIAMA

LARA FROM FARMBOROUGH HEIGHTS

The new Moons Sushi in Kiama

Sushi Bay, Wollongong

ADVERTISE WITH US. BE A LEGEND. PROMOTE YOUR BUSINESS & GET NOTICED ACROSS THE ILLAWARRA. Advertising enquires: Tara 0409 774 153 or email sales@coalcoastmagazine.com

meet a neighbour Interview Michelle Ahern Bevans

J ames McCoy Thirroul

COAL COAST POPS How long have you lived in the Illawarra? We moved here in July 2018. What brought you to the area? I I grew up in Manchester, UK, and moved to Australia in 2009. I landed in Sydney and lived in Bondi for nine years where I met my wife Emma and we had our three kids: Drew, Jack (six-year-old twins) and Harvey (four years old). A couple of years ago we took a family holiday to go camping in Coledale and fell in love with the area and the landscape: the escarpment and the sea was really breathtaking. The area presented a better quality of life for us as a family â&#x20AC;&#x201C; not having to live in an apartment with three kids was a big bonus! We started researching the area and looked into what part of the Illawarra might suit us best and we settled on Thirroul. We love it here, having our own house and yard also meant we could finally get another dog! I was volunteering at Wollongong Animal Rescue Network when I met our lovely pup Chloe so now we feel right at home. Ideal start to the day? Waking up, having a coffee and heading to the dog beach with Chloe and then back home for breakfast with the family. Followed by a relaxing day at home, kids playing in the backyard and lots of friends around.

FINAL FUN

the quiz 1. The Pyrenees mountain range separates which two countries?

10. Lover is the seventh studio album of which pop singer?

2. Hg is the chemical symbol of which element?

11. A bee has five eyes, true or false?

3. Malbec, sangiovese and grenache are varieties of what type of fruit?

12. In which city would you find The Forbidden City?

4. What is the native red flowering tree of the region that shares the name with the classic Cold Chisel song?

14. What artist painted The Water Lily Pond?

5. What country hosted the 2019 Rugby World Cup? 6. What is the capital city of Cuba? 7. How many ribs are in a human body? 8. What is the largest island in the world that is not a continent? 9. Hot Chip, Rebel Yell and Drab Majesty are on the line-up of which Wollongong music festival in February 2020?

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13. What year did the Cold War end? 15. Wollongong Surf Life Saving Club was formed in 1915, 1920 or 1945? 16. What actor portrayed the Joker in the 2019 film? 17. What is the currency of Switzerland? 18. In which ocean did the Titanic sink in 1912? 19. Which two Australian mammals lay eggs? 20. Who is the author of The Catcher in the Rye?

Answers on page 1.

@coalcoastmag

/coalcoastmag

BUILDING DESIGN ALEX URENA, PHOTOGRAPHY SHAW PHOTOGRAPHY

YOUR PROPERTY IS WORTH MORE IN THE HANDS OF AN EXPERIENCED AGENT

Vanessa Denison-Pender

Principal 0488 443 174 vanessadp@oneagency.com.au