ISSUE NO.3 : SPRING 2018 - Coal Coast Magazine by Coal Coast Magazine

INSIDE THE ILLAWARRA

14 what's inside

4 6 12 14 20 24 26 28 30 32 34 36 38 40

industrial heritage hidden harvest hidden harvest â&#x20AC;&#x201C; recipes a hidden gem liquid white gold say hi to pad thai carving his way spring clean your health taking the leap what's on calendar school's out! every tree has a story spring into corrimal water wonderland

42 44 46 48 50 52 54 56 58 59 60 62 63 64

star performer at home in helensburgh under the sea poetry in first languages ocean alley talk the talk a way to invest a league of their own coal coast faves hey brew coal coast faves meet a neighbour coal coast pops the quiz

There is a QUIZ on page 64 and here are the answers: 1. Two; 2. Rubber Soul; 3. Alfred; 4. France; 5. Orange; 6. Fe; 7. Paul McGregor; 8. Daffodil; 9. Little Women; 10. 1950s; 11. Kingston; 12. Indian Ocean; 13. Bob Dylan; 14. Rekindling; 15. JĂ¸rn Utzon; 16. John Jarratt; 17. Gemini; 18. False (20 to 30 years); 19. Morpheus; 20. 1986.

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Yes! It’s spring! Those water temps are on the up, and we can’t wait for early-morning ocean swims and arvo barbies on the beach. Living in the Illawarra is always a pleasure, but this time of year when the sun starts to hang around that little bit longer is our favourite by far. We’ve been busy these last three months, not only putting together this spring edition, but also launching our new website, which includes a constantly updated what’s on calendar and loads of new content. If you haven’t already, go and check it out, www.coalcoastmagazine.com, and while you’re there, subscribe to be part of the Coal Coast family. More exciting things to come online, so to make sure you don’t miss a thing, follow us on Facebook too. This issue we had the privilege of catching up with the Hidden Harvest crew (p6-13), who are educating the community about food wastage in fun and fabulous ways, acclaimed chef Scott Woods from the charming Ruby’s Mount Kembla (p14-17), as well as local artist Christopher Zanko (p28-29), who allowed us to use one of his vibrant artworks on our cover – for which we are beyond grateful. This young super-talent’s work really captures that simple beauty of where we live and we’re thrilled to showcase it! We hope you enjoy issue 3 as much as we’ve enjoyed putting it together for you. Tell us what you think at info@coalcoastmagazine.com. We love hearing from you all.

Love

Dani, Tara & Tess x

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editor Dani Sherring head of sales & marketing Tara Connor creative director Tess McIntosh cover artwork Christopher Zanko our contributors Tahlia Grant Graham Pryor The Unofficial History of Coal Mining in the Illawarra; The Mines of the Bellambi Coal Company Ltd Stefan Posthuma South Coast Dairy Creative Events Photography Kachina Dimmock Courtenay Turner Kate O'Mealley Rita Balshaw Caroline Jolly Hamish Tucker Trever Molenaar Jem Quinn Dr Mandy Reid Alex Pike @supshellharbour @flycandy_ @emily_parisi Tad Souden Michelle Bevans Meg McIntosh Tenae Clayworth @saltwaterdreamtime John Veage Elyshia McKirdy

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THE WAY WE WERE

industrial heritage THE HISTORY OF COAL MINING IN THE ILLAWARRA Words Graham Pryor Images The Unofficial History of Coal Mining in the Illawarra; The Mines of the Bellambi Coal Company Ltd

A large quantity of coal was discovered in the Illawarra by shipwrecked sailors in May 1797 â&#x20AC;&#x201C; they used the coal to make a fire to keep warm. After the discovery, Surgeon George Bass was despatched to the area in a whaleboat and confirmed the presence of coal in a cliff face in the area now known as Coalcliff. Bass returned with three bags of coal, samples of which Governor Hunter sent via the ship Britannia to Sir Joseph Banks in England. But more than 50 years passed before the first coal mine in the Illawarra opened at Mount Keira in 1849.

As there was no all-weather road or rail access to Sydney from the Illawarra, sea jetties were erected and ships, called colliers, transported coal to the market. The harbour at Wollongong was linked to tramways from the Mount Keira and Mount Pleasant collieries in 1861 and 1862, respectively. The original harbour was extended and named Belmore Basin in 1868. Completion of the Government Railway line from Sydney to Wollongong in 1888 and construction of Port Kembla harbour in 1898 greatly improved transport. As the individual mines developed, nearby townships formed. The miners and their families lived in very basic housing and their needs were satisfied by the presence of a local butcher, baker, grocer, hotel and a church. Forming a township

THE WAY WE WERE created a sense of community. Over the years, these communities suffered hardships, which included the devastating Bulli mine explosion in 1887 when 81 men and boys lost their lives, only to be followed in 1902 with an explosion at the Mount Kembla mine where 96 men and boys perished. The 1880s brought some bitter industrial disputes, which followed the formation of the Miners Union and the mine owners use of non-union labour, named ‘scabs’ by the miners. At the Bulli mine, the mine owners responded to a strike by “locking the miners out” from the mine and evicting them from their company-owned cottages. These actions led to what became known as the ‘Battle of Bulli’, with the miners, their wives and children stopping the non-union labour from reaching the mine after they arrived by ship at the Sandon Point jetty. By 1900, there were 12 coal mines employing 2300 men operating in an area along the coastline. In the 1935-7 period, Australian Iron and Steel purchased Mount Keira, Mount Pleasant and Bulli

Collieries and introduced the mechanised system of mining. This progressively reduced hand mining, and in 1947, this company opened Nebo Colliery at Mount Kembla, which was the coast’s first fully mechanised mine. The early mines opened on the escarpment where the coal seam outcropped on the surface. As mining progressed deeper to the west of the escarpment, those mines encountered ‘outbursts’ of coal and gas from the coal face, sometimes resulting in loss of lives. In more recent times, there has been two major incidents resulting in loss of life. In 1964, an underground fire at Bulli Colliery resulted in four men being suffocated and in 1979, 14 men were killed in an underground gas explosion at the Appin Colliery. In the modern era, the mining industry has embraced the world’s best practices, with a dramatic reduction in fatalities. ¡ Graham Pryor is the co-author of The History of Coal Mining in the Illawarra, published by the Mineral Heritage Subcommittee of the Illawarra Branch of the AusIMM.

SPOTLIGHT ON

hidden harvest Images Stefan Posthuma

Food wastage is an issue that’s been at the forefront recently, and for good reason. In Australia alone, the average household throws away $77 worth of edible food every week! Twenty per cent of food never makes it to the plate, which equates to $1036 per home. One in every five grocery bags goes straight in the bin, businesses waste up to 30 per cent of their produce, and the government estimates that four million tonnes of food ends up as landfill every year – enough to fill 8400 Olympicsized swimming pools. Those are scary stats! Why? Because not only does food wastage obviously go hand-in-hand with cost (no-one likes throwing away a grand a year, right?!), but food scraps in landfill emit methane gas, a leading contributor to global warming – so our habits have an enormous environmental effect, too.

Fortunately, with education comes a shift in motion, and as a national community steps seem to be being made in the right direction. In our little pocket of the world, a homegrown group are forging the way forward by giving the Illawarra the “the tools and forks to tackle food waste and shape a sustainable food future”. They are Hidden Harvest – a not-forprofit organisation made up of passionate and dedicated volunteers, who are extending their #MoreTasteLessWaste attitude to the wider community in exciting and fun ways. Hidden Harvest is the brainchild of Berbel Franse. While working in Ghana, West Africa, on agriculture projects, she noticed there was

SPOTLIGHT ON

is growing, attitudes are progressing, ideas are being “awareness shared – and that’s the core of these committed volunteers” much potential for food being wasted due to lack of refrigeration or packaging, but despite this, the people there still used every piece of food they received. From cooking chicken bones for nutrients, to cutting-up rotten tomatoes for flavour in stews… absolutely nothing was wasted. When Berbel came back to Australia, she wondered why a similar mentality was not being applied – especially considering the means and resources we have here to farm, transport and keep our food fresh. With a Masters degree in sustainability, Berbel saw the opportunity to implement her expertise and educate those around her, while also encouraging significant and important change at a grassroots level. So, in 2016 Hidden Harvest was born. “It started as a small thing in Berbel’s living room with good friend Lucy Farrier,” says Susie Alderman, Media and Communications Coordinator for Hidden Harvest. “A few people were having dinners together and sharing this idea – from there, a group started to get excited about the initiative, and two years later it’s now this amazing organisation that’s growing all the time.” Made up of a core team of 10, who each have designated roles, and around 30 volunteers, named the ‘Rock Up and Kill It Crew’, who help out at events, Hidden Harvest is making its message known by generating lively discussion and celebrating the ignored, overlooked or surplus products of our food system. “Everything we do, we try to do it in a fun and memorable way,” Susie says. “For example, last year we built a bread fortress at the Yours & Owls festival. We collected bread over a week that had been disposed of, and built a big fortress out of it to show people in a really visual way, that this is what’s going in the bin.” Unsurprisingly, festivalgoers were shocked by the amount of completely edible bread that had been deemed garbage. The team used the

SPOTLIGHT ON

On top of this, Hidden Harvest sell chutneys across the Illawarra, which a team, known as Pickle Pals, whip up in the Moore Street General kitchen every two weeks using surplus produce donated from local fruit shops. And while such campaigns are making leaps, the food wastage problem often begins further down the supply chain – an estimated 20-40 per cent of fruit and vegies are rejected before they reach the shops. A domino effect of our habits as consumers. Most of us can admit we’re guilty of steering clear of the wonky zucchini, turning our nose at the slightly-brown banana, putting back the imperfect peach – all totally edible but not quite pretty enough.

bread to serve free toast to everyone over the weekend as a statement about what we so easily chuck out. This year the Hidden Harvest team will be back at Yours & Owls over the October long weekend putting a slightly more-spooky spin on their bubbly brand of food wastage fun, with a haunted house and food waste confessional in the works. Over winter, the team also implemented the campaign When Life Gives You Lemons, which saw crates placed all over the Illawarra being filled with excess citrus from locals’ trees who had an abundance of fruit. This fruit was then free for others to pick up. No fuss, no waste. “We tried to get the community involved in sharing the food that otherwise would have gone to waste,” Susie says. “It was a simple way for people to enjoy the fruit for free and to save the citrus.”

“Food wastage is such a significant problem,” Susie says. “Produce that goes in the bin releases methane gas into the atmosphere, which is 25 times more potent than car fumes. There will be a lot of issues with food sustainability and water heading into the next generations, because there are so many people on this planet to feed. It will get to the point where it’s not a matter of wanting to change, it will be needing to change our habits.” To combat this, start a discussion and try to break habits that are so deeply engrained, Hidden Harvest run workshops at the University of Wollongong. These fun and creative cookingstyle classes encourage simple shifts, like using broccoli stalks and beetroot leaves in dishes, and quashing the need to top and tail beans. Small changes that effect big change! “I did a workshop at UOW, that’s how I got involved with Hidden Harvest,” Susie says. “I remember being told, ‘Do you realise you don’t have to peel the carrot – you can save time and just eat the skin?’. That was a light-bulb moment

SPOTLIGHT ON for me, and these are the moments we want to encourage in others.” Thanks to organisations like Hidden Harvest, awareness is growing, attitudes are progressing, ideas are being shared – and that’s the core of these committed volunteers, who are championing this necessary cause. “We’re all just really passionate about this message,” says Susie. “Every time we have a dinner, a pop-up event, a workshop, we’d just love people to come along, learn something, spread the message with your friends and family. The big goal is for us to have a community kitchen one day that uses leftover produce. A food waste cafe, where we can share meals and ideas.” ¡

#MoreTaste LessWaste

SPOTLIGHT ON

from leftovers.. eg. the Versatile Frittata

RECIPES

hidden harvest SIMPLE MEAL IDEAS TO USE UP LEFTOVERS

the versatile frittata INGREDIENTS 6 eggs ½ cup milk salt and pepper 2 cups of leftover add-ins (anything you can find – last night’s spaghetti, roast vegie remnants, cooked potato, a lonely mushroom or two, sad looking tomato/ capsicum/zucchini, limp carrot, etc.) mix of herbs (whatever you have on hand) ½ cup grated cheese METHOD 1. Preheat oven to 190C. 2. Add eggs, milk and salt and pepper to a bowl, whisk together. 3. Pour into a non-stick or oiled loaf pan or a frypan. Grab a handful of your leftovers and spread evenly over egg mixture. Repeat with remaining leftovers. 4. Top with herbs and cheese. 5. Place in the oven, cook for 25 minutes or until a knife comes out clean when you stick it in the middle. 6. Enjoy a large slice for dinner or breakfast, or with a side of salad or toast.

carrot-top pesto

RECIPES

INGREDIENTS 100g carrot tops, chopped roughly small handful of pine nuts 2 tbsp minced garlic juice of 1 lemon or lime 3 tbsp grated parmesan cheese handful of rocket, parsley or mint leaves salt and pepper to taste olive oil (around 100ml) METHOD 1. Place all ingredients in a food processor and pulse until chopped. 2. Slowly add enough olive oil to get it to the desired texture. 3. Serve as desired â&#x20AC;&#x201C; great with pasta!

stewed fruit delight

INGREDIENTS 6-7 cups of fruit of choice 3 tbsp of mixed spices (cinnamon, vanilla, ginger, nutmeg) 1-3 tbsp lime or lemon juice 1 tbsp water honey, maple syrup or sweetener, to taste METHOD 1. Add chopped fruit, spices, citrus and water to a saucepan and bring to the boil (lid on). 2. Once boiling, remove lid and reduce heat to medium low. Have a taste and add sweetener if desired. 3. Simmer for 10-40 minutes until soft and the liquid is reduced (apples take about 40 minutes). Stir a couple of times during this process. 4. Remove from heat. 5. Enjoy at brekkie with yoghurt, for dessert with ice-cream or transfer into a crumble, cobbler or pie.

LOCAL FOOD

a hidden gem RUBY’S MOUNT KEMBLA IS CHARMING AND EXCEPTIONAL Images Stefan Posthuma & Tess McIntosh 39 Harry Graham Drive, Kembla Heights. www.rubysmtkembla.com.au

As you wind your way through the eucalypt-lined streets of the historic mining village of Mount Kembla, you’ll stumble across a humble, heritage-listed cottage. Nestled under the towering escarpment, Ruby’s Mount Kembla is a much-loved, fine-dining restaurant, that has stood proudly in the area since the 1800s. Originally the village store and post office, which serviced a thriving community of coal miners and their families, the property – named after 1920s postmistress Ruby Moore – now resides in the capable hands of acclaimed local chef, Scott Woods.

Serving up an impressive five or seven-course degustation menu from Friday to Sunday, which features star performers like confit petuna ocean trout, braised duck leg and white chocolate ricotta cheesecake, Scott’s creatively crafted cuisine is innovative, comforting and presented with poise and precision. With three private dining rooms (which you can book at no extra cost), a marquee that boasts the bush as a backdrop and plays host to weddings and functions, and a dining room that holds 50 at capacity, Ruby’s Mount Kembla caters to events big and small. They were recently

awarded the Best Wedding Venue Historic for the third-year running at the llawarra Bride’s Choice Awards, and were extended the great honour of an Australian Good Food Guide’s Chef ’s Hat earlier this year. When you step into the cottage, complete with original floorboards, two open fireplaces, and memorabilia of a time gone by scattered throughout, you’re immediately struck by the quaint, old-world cosiness of the place. This is the charm of Ruby’s – a spot with much history and much heart off the well-worn track, where you can easily spend hours sampling, sipping, tasting without worry. The menu is designed to be a culinary experience. As Scott says, “Come and let us look after you.”

LOCAL FOOD We caught up with Scott to talk all things food, history… and ghosts! Where did your career begin? It actually started here at Ruby’s in 1999, when I was 17. I grew up just down the road in Cordeaux Heights, and somehow, I always knew I wanted to be a chef. I approached Ruby’s and asked whether I could do some dishwashing work free of charge in the school holidays. They agreed, and that eventually turned into an apprenticeship. I did my first three years of my apprenticeship here, and then I went to Sydney and did my fourth year at Aria. After that, I came back to the Gong, before taking off overseas to work in London for a few years at a couple of Michelin-starred places. From there, I went straight to Canada and worked at the wellknown, acclaimed Bearfoot Bistro in Whistler. I came home, thinking I’d catch up with family and friends and probably take off somewhere again, but ended up working back at Ruby’s. I was offered the head chef job and then the old owners decided to sell and move on… so I bought it. That was 10 years ago now.

I don’t change every “dish seasonally, but

I’ll change a little bit here and a little bit there. Elements of the dish and ingredients we use are constantly being updated”

You worked at Aria under Matt Moran, how was that experience? It was an eye-opener coming from a two-person kitchen at Ruby’s to go into a 25-brigade kitchen. But it was a great and valuable experience. Now it’s just you and an apprentice at Ruby’s most nights. After working in such big kitchens overseas, what is that like? I enjoy it, because I know exactly what’s going out to every diner. I’m in charge of everything and I get to prepare every course. When you’re in a big kitchen, you often get stuck on just one station and that’s all you do all night. It’s also great for my apprentice as he’s learning every element that goes on in a professional kitchen. When you bought Ruby’s did you make changes? We made the food more refined. Previously, it was a bit more rustic – hence the old business name, Ruby’s Country-style Cuisine. I changed it to Ruby’s Mount Kembla, so we weren’t giving the impression that it was rustic dining. Not that there’s anything wrong with that type of cooking, it just wasn’t the food I wanted to serve.

LOCAL FOOD How do you create the menu? We offer a five or seven-course tasting menu to show people what we can do. I want the dining experience here to be easy and comforting. Rather than having a three-course meal, let’s stretch it over seven and get a little bit of everything… that’s the way I like to eat when I go out. It’s more of an evolving menu – I don’t change every dish seasonally, but I’ll change a little bit here and a little bit there. Elements of the dish and ingredients we use are constantly being updated. Where do you source your produce from? Most of it I source locally – I try to as much as I can. It’s definitely important to me to support local growers and producers, so I use a couple of meat suppliers from the Southern Highlands, organic vegetables from Dapto Farm, and I’ve started to use Green Connect in Warrawong. They’ve got some incredible, organic free-range pork as well as great produce. Tell us about the history of the building? It was built in 1890 and used to be the old post office and general store. The main dining room was the storefront and then the private dining rooms were bedrooms. Parts of the property have been carefully restored, but it’s beautiful the way it is. Ruby was the old postmistress here – she was also the captain of the Mount Kembla cricket team. She was a bit of a gun cricket player, apparently. We hear Ruby is still floating around… Could be, could be… I’ve actually seen her a couple

of times. She’s pretty friendly. It’s normally late at night, and sometimes weird things will happen like glasses will fall off the shelf for no reason. What are the plans for the future of Ruby’s? To continue to grow and show people what we can do. Part of Ruby’s charm is that it’s a little bit out of the way; a little bit hidden. But at the same time, that makes it harder for us too because we’re out of town. We have a really good base of regular clientele that I’m very appreciative of. And word-of-mouth sees lots of locals coming in to try our food. What’s your favourite thing to cook? I’ve been getting into a lot of American barbecue. Briskets. It’s not really the style of food we serve here, although I have had brisket on the menu before, but it was cooked in a waterbath for 24 hours. One of my favourite items on the menu at the moment is a braised oxtail dish in beef jus and butter, rolled into a cylinder, and then cut at the cross-section and pan-fried in seasoned flour. What has been the most out-there dietary requirement you’ve received from a customer? We cater to all requirements, but we had someone who was a coeliac, couldn’t eat onion, garlic and on top of that, they were vegan. That made my night interesting. Ruby’s was awarded an Australian Good Food Guide Chef’s Hat this year… I’m very happy with that – it’s always good to receive recognition. I love being a chef; you have to love it. When I was young, the reason I wanted to become a chef was because I thought it would be cool to ride my mountain bike all day long and then work at night. And then I started working and realised that was not the reality at all. I thought, 'Oh hang on, what’s all this prep stuff. I didn’t sign up for the prep.' We make everything in-house, even the wedding cakes, so I spend most of my days preparing for dinners, weddings, any special events we host. But I really do love being a chef – and to receive an accolade like that just makes it all the more worthwhile. So do you still get some time to ride your mountain bike… [Laughs] It’s a bit harder now, but as much as I can. ¡

We love ... Pizza il bene

Our most popular pizza - with pancetta, shaved parmesan, black pepper, fior di latte, cherry tomato and porcini mushroom.

I love to bring colour to pizza, bringing out all the different ingredients and flavours from salami to tomato, and chilli to oregano and parsleys.

LOCAL PRODUCE

liquid white gold LOCAL SUPPLIER, SOUTH COAST DAIRY, NAMED ONE OF THE BEST IN AUSTRALIA Images South Coast Dairy

We pour it in coffee, have it on cereal, drink it ice cold – milk is a staple in most households, and if we’re going to buy it, why not buy locally? Down Old Creamery Lane in Berry is where you’ll find South Coast Dairy – a division of the Berry Rural Co-Operative Society and a boutique producer of local milk products. The Berry Co-Op is over 100 years old and was founded in the Central Creamery, which was built in 1895. Made up of six local dairy-farming families, some of whose ancestors have farmed the area since the 1800s, the Berry Co-Op supply South Coast Dairy with ‘liquid white gold’, using innovative farming practices to ensure the wellbeing of their herds. Recognising the importance of supporting homegrown suppliers, a number of cafes and restaurants in the Illawarra proudly pour South Coast Dairy at their venues. You’ve probably had a cappuccino made on South Coast Dairy milk at your fave coffee spot! Getting behind familyrun local businesses ensures the longevity of

passionate producers like South Coast Dairy and means we get access to the freshest products right on our doorstep. Win-win! We caught up with Kara and Melinda from South Coast Dairy to talk cows and community… When was South Coast Dairy established? South Coast Dairy was established in 2005, after having our milk processed by a third party for many years. We decided it was time to invest in ourselves and we invested over $2.5 million into our own milk processing facility, which was opened for business in June 2016, right in the heart of Berry. Tell us about the Berry Rural Co-Operative Society? The Berry Rural Co-Op has an enriched history going back generations. It began in 1911 after a number of local dairy farmers purchased the Creamery from brothers David and Alexander Berry, who had established the first European settlement on the South Coast. It was originally used to manufacture butter, which was then exported to England – before moving into the fresh milk market. There are six farming families that make up the co-operative that are dedicated and passionate, and love what they do.

LOCAL PRODUCE

carefully selected their herds. And it is true that each and every cow has a name, which farmers know by heart. The farmers nurture their herds on arguably some of the richest pastures to be found in Australia. South Coast Dairy also has a code of conduct in place that our farmers are committed to by maintaining the highest standards of honesty, integrity and innovation.

How many people work together to run South Coast Dairy? We directly employ 20 people, while indirectly employing up to 93 local people from our community who are all true professionals in their field, from office staff to the crew in the factory, and our delivery drivers that deliver to our ever-growing family of local cafes, supermarkets and farmers’ markets. Not to mention our hardworking farmers. They are a huge reason we do what we do – they get up every morning at 4am to produce and supply us with a product that we like to call liquid white gold. You’ve won lots of awards, most recently you were named a finalist at The Australian Grand Dairy Awards for your nonhomogenised milk. Congratulations! These awards, acknowledgements and accolades from our community and industry peers mean so much to the team. To be considered among one of the best quality milk producers in the country… it is a true honour. Despite how hard dairy farmers work, the industry cops a bit of flak – what is your response to that? Are there any practices in place to ensure the wellbeing of herds? The industry cops a lot of flak as a whole due to people’s lack of understanding and knowledge. It’s crucial to educate people about the importance of supporting our farmers, who are truly the backbone of our country. The six families that supply South Coast Dairy have

You supply lots of cafes and restaurants in the Illawarra – have you felt a shift in the community trying to get behind local products? We’ve always had the support of our local community from the very beginning, and we feel truly blessed in that way and forever grateful. It has played a very big part in laying the foundations that has led the way for the support of the wider community. These days, people want to connect to our dairy farmers more than ever – knowing where our milk comes from and who produces it is important. Farming is much more than a job, it’s a way of life that runs deep through families from generation to generation and weaves communities together. What else can the community do to support local producers? Buy our products from your supermarket, green grocer or corner store and remember to ask your coffee shop to stock South Coast Dairy if they don't already. ¡ Check out southcoastdairy.com.au, and follow along at @southcoastdairy or find them on Facebook.

TYPEFACES Century Schoolbook Matrix II OT Century Gothic COLOUR Dark Brown: C=50 M=70 Y=100 K=70 Tints: 100% and 70% Light Brown: C=0 M=34 Y=83 K=15 Tints: 60% and 35%

REVIEWS

say hi to pad thai Kinn Thai – Wollongong Forgive me. I got side-tracked, possibly due to the outstanding cappuccino martini… actually, definitely due to that. I did order the noodles (which were great), but the duck curry was really, really great… I wish this review was all about the curry, because it was love. Must stick to the script. Sorry. Will order a mocktail next time. Scarborough-Wombarra Bowling Club So pad Thai is a thin noodle dish... it’s a bit plain actually – noodles, sauce and chicken. Yes, it's usually served with chicken. The bloke behind the counter told me I’d be foolish ordering it with pork. Wise man. But for such a boring dish this was a favourite… great food, great view, bowling and beers. They all add up. @Harbour Thai Restaurant – Shellharbour A little more upscale than other Thai restaurants, this spot has balcony-seating that overlooks the water. Not what I normally look for in a Thai restaurant – give me crowded, cramped and loud any day. But, nevertheless, this pad Thai comes through with the goods – a saucy little number with the ideal meat to noodle ratio (very important factor). Side note: the crab meat spring rolls here are a game-changer. The Old Siam – Thirroul Imagine we’re on the set of Sale of the Century. I’m Tony Barber and you’re the carry-over champ. Tony: Where am I? Beautiful beach, palms trees. There are kids, coffee shops and Thai restaurants everywhere... it's a real cosmopolitan melting pot. You: Koh Samui? Tony: Incorrect. I'll read on... You pick a Thai restaurant at random, called The Old Siam. Peter (real competition this guy): Phuket? Tony: Incorrect... you're served a delicious pad Thai, but you pay in Aussie dollars. You: Thirroul! Tony: Correct. Keep smiling and bye for now.

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LOCAL CREATIVE

carving his way CHRISTOPHER ZANKO’S VIBRANT AND POWERFUL ARTWORK CAPTURES THE ESSENCE OF THE ILLAWARRA – MAKING IT THE PERFECT CHOICE FOR OUR SPRING COVER Images Creative Events Photography creativeeventsphotography.com.au

LOCAL CREATIVE

Christopher Zanko’s depictions of classic Australian suburbia and architecture – created through carving and painting – feel happy and nostalgic, as though cementing a time in local history, while also celebrating the beauty of an everyday normal. “These days a lot of homes and buildings are being knocked down, so the area is not going to look like this for much longer,” Chris says. “It's great to be able to capture these beautiful buildings while they’re still here.” The response to his work has been enormously positive. He was a finalist in the 2016 Gosford Art Prize and the 2015 Lloyd Rees Memorial Youth Art Award. He has also shown in numerous group exhibitions including at Hazelhurst Regional Gallery in Gymea, Project Contemporary Art Space, Wollongong, the Casula Powerhouse Art Centre and Edwina Corlette Gallery in Brisbane – who he is also represented by. Umbra, his first solo show at The Egg & Dart Gallery in Thirroul, sold out in just hours, and his following exhibitions all followed suit! “I find it quite overwhelming,” Chris says of the success. “But it’s never been the driving factor that defines what and why I create the things I do. I strive to be mindful of this as an artist. I work really hard on my work – it’s a very slow and patient process. If someone can be inspired by what I have expressed to then have a conversation or create something themselves… that is where the real pay-off is.” Art has always been a part of the 26-year-old from Austinmer’s world. His mum is an artist and both his parents are strong supporters of the arts. “They always encouraged me to draw, sculpt, paint and make noise,” says Chris, who is also a member of seven-piece rock band The Pinheads, who regularly tour Australia and released their debut album via local music label, Farmer & the Owl. Through high school, Chris admits to battling to remain interested in art as creative-based subjects were so strictly tied to curriculum and

grade-based outcomes. When he enrolled in fine arts at TAFE, he found a real passion for printmaking. Following that, he completed a Bachelor of Creative Arts majoring in Visual Art at the University of Wollongong. And since then his artistic career has gone from strength to strength. His acrylic on wood relief carving starts with an initial drafted drawing on the fibre-board surface. Then there is the introduction of tools that carve into this surface, responding to the texture of the homes he chooses to capture, before the work is painted black and then colour is added. The buildings are sculptures set against the Illawarra landscape, vulnerable to changing circumstance. Keen to preserve this layered history, Chris documents cottages, beach shacks and bungalows that feature throughout the Illawarra, ensuring their permanence, whether the structure remains or not. “I love documenting older houses in regional areas – the effect a bypass or gentrification of an area can have is pretty evident in the housing,” explains Chris. Carving and painting was something that came as almost an extension of Chris’s first brush strokes as a street artist. “Growing up, I was heavily into graffiti and while studying art, I focussed on figurative oil painting,” says Chris. “I can see a strong link between things I learnt through graffiti and what I am creating now.” Most recently, Chris finished a large piece that took more than 100 hours to complete for an exhibition in September at Wollongong Art Gallery, as part of their 40th anniversary celebration. While the scale of this work is far bigger than anything he has made before, Chris says he “found it both challenging and exciting.” With a strong artistic family being built at The Egg & Dart, where Chris is one of a stable of talented artists, and what seems a regional renaissance period for local makers, musicians and creatives, Chris is finding inspiration in his peers and this wonderful celebration of community. “There is so many great creatives in this area and I believe it drives us to be a part of, and support, a bigger conversation – sharing and expressing through a creative practice how we see, interpret and experience the world,” he says. ¡

HEALTH

spring clean your health IF THERE WAS EVER A SEASON THAT TRULY SUPPORTED HEALTH, WELLNESS AND PERSONAL DEVELOPMENT, IT’S NOW! Words Rita Balshaw

Spring is indeed a time of transformation and growth, a refreshing phase to renew your energy and enrich your life. The rhythms of the seasons are embraced in traditional Chinese medicine as significant segments for the welfare of all living creatures.

Routine

According to Chinese medicine, this season is all about action, drive and new beginnings. Help support the physical and mental adaptability of this purifying and productive period by bathing, vaporising and having a lymphatic drainage massage using the pure essential oils of rosemary, grapefruit, coriander, juniper berry, orange, lemon and geranium.

Nutrition

Spring, in particular, is an important period for cleansing and rejuvenation, an opportunity for dynamic growth and inspiration. It’s a time for new beginnings and expansion, to plant the seeds, to follow through with ideas and implement changes. This is the perfect time to detox your body and overhaul your wellness habits.

Your springtime diet should contain more liver and gallbladder cleansing foods: green leafy salads, lightly stirfried vegetables, fresh fruits, and seaweeds, bitter herbs and vegetarian soups, including a daily dose of freshly squeezed grapefruit juice, spirulina tonics, dandelion, and chicory root tea. Make an effort to begin your day with warm purified water with lemon or lime juice, to introduce a natural digestive aid into your stomach, which contributes to a wellfunctioning digestive system. In the evening, brew up a pot of a detoxifying dandelion, nettle, fennel, aniseed, burdock, licorice root, damiana and turmeric tea to effectively cleanse the blood and support the detoxification process prior to sleep.

Always consult a medical professional for ongoing issues. For more, pick up Rita's books at www.hippiesinthecity.com

Mind

Practising mindfulness and detoxing your most powerful organ (the brain) is just as important as exercising your body. Starting with something as simple as mindful breathing can help reduce stress and regulate cardiovascular function – breathe in and count to five, hold the breath for a moment, and then slowly release. Continue for three to five minutes. Meditation, yoga, time spent outside, a break from technology, writing a gratitude list, all go ways in refreshing and recharging the mind. Inhaling that fresh spring air can be the first step on your way to creating a practice that clears the mind of negative or unwanted clutter.

LOCAL PEOPLE

taking the leap ALBION PARK FITNESS ENTREPRENEUR LISA TRUJILLO TURNED HER SIDE HUSTLE INTO A SUCCESSFUL BUSINESS Words Kachina Dimmock

With a passion for fitness, Albion Park resident Lisa Trujillo dived straight into the health industry after finishing school in 2011. After working in local gyms for over five years, she took a chance and created her own range of exercise gear, LT Active Wear. It was a leap worth taking, because today the brand has proven such a success, that she devotes herself to it full-time. On top of her clothing line, 24-year-old Lisa also runs Booty Boot Camps almost every weekend, everywhere from Wollongong’s Crown Street Mall to gyms, parks and factory spaces up and down the coast. Having gained a massive following among women of the Illawarra, Lisa Trujillo’s blossoming brand is smashing goals!

Have you always had an interest in fashion? Yes! I was always inspired by different celebrities wearing funky outfits or even just the older girls I knew from school or gymnastics wearing outfits I couldn't afford. I didn’t come from a wealthy family – I was never able to spend a lot on a nice top or dress whenever I wanted but I've always been hard-working. I worked as soon as I could and that's when my real passion for activewear developed. I've always admired fit, confident and strong people. At 15 I got my first gym membership. I would work, train and spend my money on activewear!

Where did the idea for creating your own activewear line stem from? My main clientele for the last four years has been women, and I started noticing that a lot of them looked uncomfortable during their workouts. I’d always dreamt of creating my own label, but never followed through because I thought, ‘Who would wear a pair of Lisa Trujillo tights?!’. I started with 50 pieces, deciding that if it didn’t sell I’d try a different design and then if that didn’t work… I’d go back to the drawing board. How do you come up with your designs? As much as I love designing different patterns for the ladies’ range I'm actually moving into more basic

LOCAL PEOPLE

colours.You can't go wrong with a classic, simple, plain pair of tights. I will stick to designs for my kids range (LT Junior) because the vibrant prints are a massive hit for the little ones – in summer I'll release designs like florals, watermelons and flamingos!

a walk, a workout or just some simple stretches, it keeps me productive all day. The majority of my weekdays are spent at our warehouse, LT Active Wear HQ, either at my desk responding to emails, generating content, managing social media, packing orders, organising photoshoots or in meetings.

When did you decide to focus on your LT brand full-time? To begin with, it was really scary. I’d been thinking about leaving my full-time job for about five months before I actually did it. I liked the idea of working for myself and choosing when I got to work. I’ve been working on the LT brand full-time for about a year now and I’m still so happy and passionate about what I’m doing.

What have you learnt since starting LT Active Wear? So much! My first lesson would be – if you want your business to grow, you need to put in the work. Whatever you put in, you will get back in return. I also think it’s important to listen to what others have to say, but to block out the negativity.You don’t know if something is going to work until you try.

What does your day-to-day look like? I get up around 6-6.30AM. As soon as I'm up I drink a glass of water or warm water with lemon. Lately I've been trying to get into the habit of not checking my phone as soon as I get up, instead those hours in the morning are my self-care time to switch off from the world before my crazy busy day begins. I love to get moving in the morning, whether it’s

Are there any future plans for LT? I get asked a lot if I’ll ever open up a store, but I don’t think that’ll ever happen. It’s a lot easier to place an order online, pack it and send it out. My main focus right now is to grow the brand more – both LT Active Wear and my boot camps. I’d love to travel around Australia and eventually the world, running LT Boot Camps with 1000-2000 girls. ¡

fast five favourites

Favourite beach in the Illawarra… The Farm! Killalea State Park. Favourite place to grab a coffee… 5th Ave Shellharbour. Favourite place to eat… Joe's Milk Bar in Albion Park for healthy lunches and when I'm craving a burger, and Steamers Bar & Grill or Rookie Eatery in Wollongong for dinner. Favourite thing to do around town… In my spare time I'm the biggest movie nerd. I’m very low-key. Favourite type of workout… Legs and glute-focussed exercises, of course! Or instructing an LT Move Boot Camp. It’s tough, but I always feel incredible afterwards.

what's on calendar

&visit our website for more www.coalcoastmagazine.com

email us at info@coalcoastmagazine.com for any future events

september

monday Music in the Morning concert series: Last Morning at the Proms, Wollongong Town Hall

10 Family History Help, 10am, Shellharbour City Library

tuesday

wednesday

thursday

Women’s Adventure Film Tour, Anita's Theatre

Horror play (runs until Sep 8), Illawarra Performing Arts Centre•Babies love books (every Wed), 10am, Warilla Library •Sydney Contemporary 2018 opens, The Egg & Dart Gallery

Eat Street Markets, every Thursday, Crown St Mall, 5-9pm•Pist Idiots, Rad Bar•Open mic night, The Little Prince•Birdspotting Tour, 12.30pm, Wollongong Botanic Garden

Musical Bingo (every Tuesday), 7pm, North Wollongong Hotel•Author Talk: Glenda Guest, 5.30pm, Thirroul Library

Kevin Bloody Wilson, Wollongong Town Hall•Mini makers (every Wed), 2pm, Warilla Library•Author Talk: Kim Hodges, 11am, Corrimal Library

Babies love books (every Thurs), 10am, Shellharbour City Library•Australian Chamber Orchestra – Transforming Strauss & Mozart, Wollongong Town Hall

Storytime (every Wed), 11am, Warilla Library•Verdict (runs until Sep 23), Roo Theatre Shellharbour

Puckeys Night Market, UOW Innovation Campus, North Wollongong•Young Lions, Rad Bar

LABOUR DAY – SCHOOL HOLIDAYS START

Musical Bingo (every Tuesday), 7pm, North Wollongong Hotel

Merrigong Theatre’s Creativity Camp for kids: Interactive 5-day theatre-craft & performance workshops for kids aged 5 – 13

School Holiday Train Rides, Illawarra Light Railway Museum

october

SCHOOL GOES BACK Music in the Morning concert series: Those Magic Movie Moments, Wollongong Town Hall

Cher – Here We Go Again tour, WIN Entertainment Centre •The Wharf Revue 2018, Illawarra Performing Arts Centre

City Readers Book Club, 10am, Shellharbour City Library

Babies Love Books (every Monday), 10am, Oak Flats Library

november

Family History Help, 10am, Shellharbour City Library

Music of the Night with Joey Fimmano, Wollongong Town Hall

19 City Readers Book Club, 10am, Shellharbour City Library

6 13

Eat Street Markets, every Thursday, Crown St Mall, 5-9pm•Postmodern Jukebox, Anita's Theatre

Los Chicos, 300 St. Claire, The Fangin Felines, 8pm, Rad Bar•Escape ARTfest (runs until Oct 7), Milton-Ulladulla

Trash Alchemy (runs until Oct 11), Illawarra Performing Arts Centre•The Orchid and the Crow musical (runs until Oct 13), Illawarra Performing Arts Centre

Storytime (every Thurs), 11am, Shellharbour City Library•School Holiday Train Rides, Illawarra Light Railway Museum

Musical Bingo (every Tuesday), 7pm, North Wollongong Hotel

Storytime (every Thurs), 11am, Shellharbour City Library

Mini makers (every Wed), 2pm, Warilla Library•As I Destruct, 8pm, Rad Bar

Babies love books (every Wed), 10am, Warilla Library

Storytime (every Wed), 11am, Warilla Library•Bad Absolum, Avalons Peak, Panik, Rad Bar

MELBOURNE CUP

HALLOWEEN

Mini makers (every Wed), 2pm, Warilla Library

Babies love books (every Wed), 10am, Warilla Library

Babies love books (every Thurs), 10am, Shellharbour City Library

25 1

Eat Street Markets, every Thursday, Crown St Mall, 5-9pm•Bird Watching Tour, Wollongong Botanic Garden

Bill Bailey – Earl of Whimsy, Wollongong Town Hall•Raised As Wolves, Sweet Gold, Slagatha Christie, Sal Viejo, Rad Bar Storytime (every Thurs), 11am, Shellharbour City Library•Josh Smith Power Trio + Shane Pacey, The Heritage Hotel Bulli

Grill, Quite Like Pete, The Tin Knees, FiKa, Rad Bar•Storytime (every Wed), 11am, Warilla Library•The Italian Tenors, Anita's Theatre

Puckeys Night Market, UOW Innovation Campus, North Wollongong

Banff Mountain Film Festival: Radical Reels, Anita's Theatre

saturday

friday Foragers Markets, every Friday, Crown Street Mall, Wollongong •Storytime, 10.30am (every Fri), Shellharbour Stocklands•Science Space Up Late with Pink Floyd UOW Innovation Campus Ball Park Music & San Cisco, UOW Great Hall•Sculptures at Killalea opens, Killalea State Park (runs until Sep 23)•Itsy Bitsy Builder (every Fri), 11am, Shellharbour City Library

Warrawong Markets, every Saturday •Coastal Classic run, Royal National Park •Adrian Eagle '17 Again' Tour, UOW Unibar •Here and Now exhibition opens (until Nov 25), Wollongong Art Gallery

360 with Pez ‘Vintage Modern’ Tour, Towradgi Beach Hotel•Ian Moss, Anita's Theatre•Illawarra Quilters’ Exhibition 2018 (until Sep 9), Dapto Ribbonwood Centre•Shannon Noll, Central Hotel Shellharbour

Greenplan Nursery Native Plant Sale Day, Wollongong Botanic Gardens•ALWAYS... Patsy Cline, The Music Lounge Eat Street Market opens, Bulli Showground•Circus Oz: Model Citizens (runs until Sep 29), llawarra Performing Arts Centre•3MOT1ON1 – Nick Santoro exhibition opening, Egg & Dart Gallery, Thirroul•Pixar Movie Family Trivia Night, 5.30pm, Corrimal Library Foragers Markets, every Friday, Crown Street Mall, Wollongong •Bjorn Again, Anita's Theatre Illawarra Festival of Wood, Bulli Showground•3-day forensic mediumship workshop, Sage Hotel•Oktoberfest (runs unti Oct 14), The German Club Wollongong Illawarra Business Awards, WIN Entertainment Centre•Arj Barker – We Need To Talk, Wests Illawarra The Amazing Race Wollongong •Family Friendly Fridays, Dapto Library•Shellharbour Public School Twilight Fete•WAVEFM: Rose Tattoo, Towradgi Beach Hotel

week ends

World Clean Up Day, North Wollongong Beach•Warrawong Markets, every Saturday•North Gong Dog Day, North Wollongong Hotel

Twilight Food Markets, Killalea State Park • Spring Posy Workshop, Wollongong Flowers •Serenades and Dances – Steel City Strings, 7.30pm, Wollongong Town Hall

29 6

Yours & Owls festival, Stuart Park, Wollongong •The 161st Annual Dapto Show, Dapto Showground•AFL Grand Final

Simple Dreams The Songs of Linda Ronstadt, The Music Lounge•Warrawong Markets, every Saturday•Desperado – The Eagles Show, Anita's Theatre Illawarra Festival of Wood, Bulli Showground •Fiona O’Loughlin Live! Gap Year, Illawarra Performing Arts Centre•Catherine Alcorn: CATHARTIC, The Music Lounge

Doll, Bear & Craft Fair, Wollongong Town Hall•Terrarium Workshop, Wollongong Flowers•A Tribute to Roy Orbison, Anita's Theatre•Beach Netball Wollongong – Seniors, North Wollongong Beach

Fright Night Halloween Ball, The Music Lounge•Simon and Garfunkel: The Concert, Anita's Theatre• Mt Kembla Two-Stroke Cup•The Eve of Halloween Ride The Ghost Train, Illawarra Light Railway Museum

FATHER'S DAY•Dapto Markets, every Sunday•The Farms Market, Killalea State Park•Foragers Markets, Bulli Showground, every Sunday•Live music at Moutain Ridge Wines•Father's Day at Headlands Hotel

Spring into Corrimal festival, 9am4pm•Michael Jackson: The Legacy Tour, Anita's Theatre•American Muscle Car Show and Shine, Towradgi Beach Hotel•Railway Family Day, Illawarra Light Railway Museum•Illawarra Grevillea Park Open Day

Sydney City Youth Ballet & SYO Philharmonic presents Together Live 2018, Illawarra Performing Arts Centre•Serenades and Dances – Steel City Strings, 2pm, Kiama Pavilion

Coledale markets, Coledale Public School•Dapto Markets, every Sunday

Yours & Owls festival, Stuart Park, Wollongong•The Distinguished Gentleman's Ride•The Bootleg Beatles, Anita's Theatre•NRL Grand Final

Dapto Markets, every Sunday•The Farms Market, Killalea State Park•The Best of Creedence, Neil Young and Tom Pretty, Towradgi Beach Hotel•School Holiday Train Rides, Illawarra Light Railway Museum

Illawarra Festival of Wood, Bulli Showground •Cookery School at Caveau•Star Wogs, Anita's Theatre

Foragers Markets, Bulli Showground, every Sunday

Coledale markets, Coledale Public School •Dapto Markets, every Sunday•SCARF Hand in Hand Family Day art exhibition, iAccelerate, Innovation Campus

Disconnect Yourselves – Festival Oz, WIN Stadium•Kids Disco, 7pm, Wollongong Hellenic Club

Grigoryan Brothers – Songs Without Words, The Music Lounge•Disconnect Yourselves – Festival Oz, WIN Stadium•The Stars – The Rock Band,Centro CBD

Sydney Comedy Festival Showcase, Illawarra Performing Arts Centre •Disconnect Yourselves – Festival Oz, WIN Stadium•Tarmac Day, Historical Aircraft Restoration Society

The Wiggles, WIN Entertainment Centre•Prada's Priscillas: An All-Male Revue, Illawarra Performing Arts Centre•John Williamson, Anita's Theatre •Soul Vibe Expo Illawarra, Wests Illawarra

We Will Rock You, WIN Entertainment Centre•Lee Kernaghan Tour, Wollongong Town Hall•Smash Mouth, Anita's Theatre

We Will Rock You, WIN Entertainment Centre •RocKwiz Revue 2018, Anita's Theatre •A Tribute to Midnight Oil, Crowded House, Hoodoo Gurus, The Heritage Hotel Bulli•Summer Bouquet Workshop, Wollongong Flowers

Nicola Són, the most Brazilian of the French, The Music Lounge •80s Hair Metal Heaven, Towrdagi Beach Hotel

Made from Scratch – A scratch night for emerging writers, makers and performers, Wollongong Town Hall•Arj Barker: We Need To Talk, Anita's Theatre

Big Bash – Christmas Party, City Beach Function Centre•Fairground Festival, Berry (until Dec 1)

sunday

MS Sydney to the Gong Bike Ride•The Farms Market, Killalea State Park•Foragers Markets, Bulli Showground, every Sunday Cookery School at Caveau•The Betoota Advocate Roadshow, Anita's Theatre

Dapto Markets, every Sunday•Smoky Sundays, every Sunday, Headlands Hotel

Coledale markets, Coledale Public School

COAL COAST KIDS

school’s out! THERE’S PLENTY GOING ON AT MERRIGONG THEATRE COMPANY THIS SCHOOL HOLIDAYS Keeping the kids entertained over the school holidays can be a struggle, but we’re so lucky to live in an area where we not only have the natural beauty of our coastline and countless parks and picnic spots to explore, but also a beautiful community of clever and artistic creatives, ready to entertain little minds. Merrigong Theatre hosts a huge number of productions throughout the year aimed at children to inspire and excite. We’ve rounded up three fantastic options that, let’s face it, you’ll love as much as the kids, set to run this spring. Check them out…

COAL COAST KIDS

TRASH ALCHEMY In a surreal adventure, a man journeys from a bizarre world of advertising bombardment and product overload, through polluted yet magical oceans, to the creation of his own trash civilisation. The set, props and puppetry of this ingenious show are made entirely from found and recycled/ re-purposed materials, unveiling the value of what we normally discard. This incredible play with a message, written and directed by Liesel Bardorrek, is one person’s magnificent journey to change the way we live in the world, from the supermarket aisle to the belly of a whale. A journey we should all take. Told in a way that appeals to young audiences, this production is sure to be a hit with the kids. Plus, the fun and fantastic costumes, set and story will provoke passion-filled questions about the world we live in (get those answers ready, parents!). “We hope Trash Alchemy starts a conversation among audiences of all ages about what we keep and what we throw away, and what actually makes life beautiful,” says Liesel Bardorrek, who also directed well-known children’s tales The 26 Storey Treehouse, The 52 Storey Treehouse and Horrible Harriet. Recommend ages 7+. Wednesday October 10, 10.30am and 2pm; Thursday October 11, 10.30am.

CIRCUS OZ: MODEL CITIZENS

CREATIVITY CAMPS The Merrigong Creativity Camps run every school holidays and are perfect for little ones who are brimming with creativity, but also for those who love the challenge of something new. As parents, you can rest assured that kids will walk away from the camps buzzing with new information, while having made new friends and had a great time. These camps build self-confidence, creative and social skills, and are the perfect school holiday activity. The October camp is inspired by the transformational tale, Trash Alchemy – so not only will they be inspired to create, but also inspired to think about waste, recycling and caring for the Earth. It is sure to be a great adventure! With the guidance of professional artists and educators, Merrigong’s Creativity Camps are designed to activate kids’ imaginations and build self-confidence. Campers are encouraged to develop their creative storytelling and acting skills, and develop ongoing friendships. Age: Children 5-13 years. Monday October 8 to Friday October 12, 9am-3pm.

Who doesn’t love a circus? Well, Circus Oz is one like no other. Celebrating their 40th year, Circus Oz explodes back on to the Illawarra’s stage, unpacking the myths of modern Australia in their latest high-octane circus show Model Citizens, the first creation fuelled by new Artistic Director Rob Tannion. Model Citizens skillfully fuses the risk and beauty of breathtaking physical improbability with theatricality, choreography and Circus Oz’s distinct brand of Australian humour. It is a visually and emotionally charged journey, with a fantastic soundtrack to boot, which explores what it really means to be a model citizen in today’s ‘model kit’ society. Acrobats will back-flip off a giant vertical clothes peg, become tangled in an oversized cotton reel, balance on a house of oversized collapsing cards and fly high in an enormous pair of aerial undies… the kids will go crazy for this highintensity show, and our bet is, so will you! There’s dancing, aerials, acrobatics with a twist, a live band, smoke machines, strobe lights, crazy characters and costumes, and to top it off, lots of laughs. Schedule it in as day out for the whole family. Recommended for ages 5+. Friday September 28, 7pm; Saturday September 29, 1pm and 7pm.

For bookings, visit IPAC Box Office, merrigong.com.au or call 4224 5999

WHATâ&#x20AC;&#x2122;S ON

WHAT'S ON

every tree has a story AFTER A HIGHLY SUCCESSFUL INAUGURAL YEAR, THE ILLAWARRA FESTIVAL OF WOOD RETURNS THIS OCTOBER

From Friday October 12 to Sunday October 15, Bulli Showground will play host to this year’s Illawarra Festival of Wood. Buoyed by the huge success of last year’s event, the festival returns to celebrate the traditions of working with wood, complete with an extensive program of events, exhibitor displays, and interactive workshops the whole family can enjoy. Co-ordinated by locals Suzanne Montague, who was part of the team that successfully ran the Scarborough School Art Show for 10 years, and Stuart Montague, a third generation woodworker and director at The Illawarra Woodwork School, the festival is supported by both Wollongong City Council and Destination NSW. Every tree has a story is the inspiration behind the Festival of Wood, which is all about bringing people together to preserve and promote traditions of working with wood, while providing an opportunity for local makers to showcase their work. The lllawarra has a long tradition of timber crafts. The local Indigenous population was known for their handiwork with the iconic cabbage tree palms and white settlers began timber felling from the early 1800s. The cedar getters of the escarpment, the timber butter box makers of the dairy industry and the planting of the lllawarra Flame Tree during the depression have given a profile to the importance of trees to the area. Reviving that relationship to the region through sustainable and responsible stewardship of the resources is a significant inspiration for the festival. Whether you’re a tradesperson, a wood enthusiast, an artisan, or just love the smell of timber, this year’s festival is bound to have something on offer that will interest and inspire.

This is not a static trade show where you move past stall after stall, it is an experience for festivalgoers to discover, learn and perhaps participate in the story of timber, from the tree to the table. It is an opportunity to have a handson experience and come away with sawdust under your nails and shavings in your hair. This year’s festival is set to include makers and teachers from a broad spectrum of wood working trades, including timber spear gun making, surfboard shaping, Japanese joinery, fine furniture design, tree house building and jewellery design. And workshops will include spoon carving, greenstick stool making, and pyrography. If you’d like to attend a workshop, make sure to book ahead on the website or at SouthCoast tickets to avoid disappointment. SouthCoast tickets will be donating part of the booking fee to charity. Earlybird entry and workshops are available online now. The festival will also have workshops that specifically cater to women and children. Supporting And Linking Tradeswomen, will run programs encouraging women and girls to try power tools and explore working with wood. The three-day celebration is a fun day out for the whole family. For the kids, there will be the opportunity to make a shield and sword, learn to climb trees, learn to crack a whip, ride in a Cobb & Co coach, build a bush critter and make chopsticks. Plus, there will be gourmet food trucks on-site and demonstrations throughout the weekend by a range of artisans – a chainsaw carver, an Indigenous and Maori wood carver and the South Coast Woodchoppers to name a few. Show your support for local artisans and makers, and don’t miss out on what is sure to be a longstanding event on the Illawarra calendar. ¡

If you’d like to be a volunteer at the festival, get in touch at info@illawarrafestivalofwood.com

WHAT'S ON

ICE-SKATING RINK It might be the beginning of spring, but there’s still a chance to get your ice-skating fix. Perfect for both kids and adults, the synthetic rink will be in Memorial Park ready for you to take a spin on the ice. If skating isn’t for you, try the pony rides, check out the fire truck demonstrations or discover the volunteering opportunities at the Pharmacy Express community hub. FREE BUILD-A-BEAR WORKSHOP Kids will love the chance to build their own bear – but get in quick, it’s free for the first 500 people. And for parents? You’ll love the free coffee while you supervise construction! Workshops will be held in Centre Court (outside Woolworths) at Lederer Shopping Centre. Hot tip: Arrive early – this will be popular!

spring into corrimal THE BEST OF THIS YEAR’S UPCOMING FESTIVAL… Words Kate O'Mealley www.omword.com.au

Now in its 37th year, Spring into Corrimal has become the largest one-day, free family festival in regional NSW, attracting nearly 60,000 visitors last year. We spoke to organiser Paul Boultwood to find out the must-do and see events at this year’s festival. THE GRAND PARADE, 10AM Led by the Illawarra Pipe Band, the Cossies R Us Grand Parade will weave its way from Short Street towards Corrimal RSL. Over 800 participants are involved this year, from various community, sporting and school groups, including local Rotary and Lions Clubs, netball and swimming clubs, and fire and rescue vehicles. Hot tip: The best spot to get a great view of the parade? Anywhere along the Princes Highway!

SHOP, EAT AND SHOP SOME MORE! With over 280 market stalls, 50 food stalls in the International Food Arena in Memorial Park and a car boot sale, you’ll be spoiled for choice. From showbags and face painting for the kids, to vinyl records and surfboard art, plus churros and the Samaras food truck, there is something for everyone. If second-hand is your thing, the Wollongong City Council car boot sale will be held in the Corrimal RSL carpark from 8am-1pm. UNITING’S INCLUSIVE WAY Celebrating diversity and inclusion, Russell Street will become ‘Inclusive Way’, showcasing the talents of the Roller Hawks and the Ability Artists Exhibition. The Underwood Centre (Uniting Church, corner Underwood Street) will also host a quiet room for autistic visitors needing a break from the crowds, a dedicated breastfeeding room, plus craft activities for children. BEST OF THE REST Carnival rides – Lederer carpark, Short Street. PhysioHealth Children and Community Stage – Railway Street. i98 Live Broadcast – Princes Hwy, outside Cossies R Us. Main stage entertainment and announcement of Corrimal’s Citizen of the Year Award – Memorial Park. Buskers Stage – Memorial Park, near the ping pong table. ¡ Spring into Corrimal is held on Sunday September 9, from 9am – 4pm. For more information, visit www.springintocorrimal.com.au

WHAT'S ON

TRADING HOURS Mon-Fri: 6am-5pm Sat-Sun: 8am-5pm

ADVENTURE AT HOME

water wonderland 4 INCREDIBLE OCEAN ACTIVITIES TO TRY THIS SPRING! Words Courtenay Turner Images Alex Pike www.alexpikecreative.com, @supshellharbour, @emily_parisi

The Coal Coast is defined by its long and winding coastline, where the lush green escarpment meets the dazzling blue sea. And while we’d all agree that our region is one of the most beautiful places on Earth, it’s all too easy to become immune to its charm. Micro-adventures like these will allow you to rediscover all the Illawarra has to offer with fresh eyes – no baggage fees or airport parking necessary.

Snorkel Shell Cove

Slip into the calm and contained waters of Bushrangers Bay, Shell Cove, and immerse yourself in the ebb and flow of the underwater world. Bushrangers Bay is an aquatic reserve where the conservation of fish and marine vegetation is a top priority, making it a true underwater wonderland. So grab your snorkel, pop on your flippers and explore all the life and colour that this marine microcosm has to offer! To ensure that Bushrangers Bay remains the pristine marine environment that it is, remember to take your rubbish with you and avoid touching, disturbing or removing anything from the ocean.

SUP on Lake Illawarra

Stand-up paddle boarding (SUP) seems to divide its participants into two major groups: those who can balance and those who most definitely cannot. Regardless of which group you fall into, stand-up paddle boarding on Lake Illawarra can make for a hilarious day full of splashes and wobbles. The skilled instructors at SUPShellharbour will help you to find your feet (for a few minutes, at least) leaving you to focus on the vista and the inevitable burn in your arms and abs. Flat water, exposed water and surf locations are available.

ADVENTURE AT HOME

Shark dive in Shellharbour

You don’t have to travel to South Australia to cage dive with sharks. In fact, you can swim with them freely in Shellharbour’s Bass Point Reserve. Bass Point Reserve is a 72-hectare heritage-listed site surrounded by extensive aquatic habitats. Shellharbour Scuba Centre operates in various dive sites within the reserve, some of which are home to the Grey Nurse Shark. If spotting sharks in the wild isn’t really your thing, there are dives for all levels of experience that offer you the chance to observe some equally as impressive – but much smaller – marine animals.

Fly over the sea at Stanwell Park

If you ever dreamt of flying when you were young, then this is the perfect way to satisfy your inner kid. Imagine launching yourself off Bald Hill, in northern Stanwell Park, and soaring out over the steep, jagged cliffs. As you look down over the ocean, a great white-bellied whale rolls and dives in the deep blue water beneath you. Sounds pretty awe-inspiring, right? And it’s not an uncommon sight for those game enough to go para-gliding over Stanwell Park. You’re most likely to spot a whale between June and August, as they migrate north, or between September and November, as they return south. But rest assured – seeing the world from up there is incredible at any time of the year, whales or not.

LOCAL DROP and rosé, most people will have a good idea what I am talking about. But when I say, “Hands up if you enjoy a chambourcin?” the response is more often than not the sound of crickets and puzzled looks. But chambourcin has become one of our region’s main wines by volume and sales, yet is probably one of the least recognised. So let me introduce you to chambourcin, the unofficial grape of our wine region – a well-balanced, medium-bodied red that complements an array of food styles. So what is chambourcin?

Pronounced shahm-boor-SAN, it is a FrenchAmerican hybrid red wine grape that was developed in the 1960s, after the European wine industry was devastated by an aphid-like insect. Chambourcin is a sturdy, purple grape variety of ample pigmentation, that is both vigorous and productive. The resulting hybrid vines have higher disease and pest-resistance, and thus add to the high yield of grape production. While the French may look down their nose a little at hybrid varieties, chambourcin is probably the most successful of the French hybrids, and is widely used in the modern Australian wine industry.

star performer

ONE OF THE REGION’S MOST SUCCESSFUL GRAPE VARIETAL’S MAY JUST SURPRISE YOU…

While chambourcin is not quite bullet-proof, it is pretty close to it! Chambourcin is also capable of withstanding humid conditions that cause disease. Remember, grapes originated from drier MiddleEastern and Mediterranean regions, so our warmer and wetter climate around harvest time, in early February, can cause downy mildew in the grapes. Chambourcin’s roots may lay in necessity, due to the local environmental conditions, but the wines produced from chambourcin by our local vineyards, belie old-world prejudice.

Words Hamish Tucker

Characteristics

Hands up if you enjoy red wine? White wine? Sweet wine? Dry wine? You get the idea…

Chambourcin’s characteristics will vary from region to region and vineyard to vineyard, as the winemakers work their alchemy to produce their unique brand. When people first try chambourcin, they usually fit into two classes – it either grabs them straightaway or it grows on them. Very few customers give chambourcin an immediate, or outright, thumbs down.

This is often how I start a winery tour and it always gets a laugh, as without fail, at least one in the group will keep their hand up for all of them. Then when I mention some of the region’s stand-out performers like semillon, chardonnay

Generally speaking, a chambourcin offers crunchy red fruit flavours, bright acidity and a streak of pepper through the finish. Our local producers would often describe it as a medium-bodied wine similar to a pinot noir or

LOCAL DROP merlot, which has a gorgeous vibrant purplered colour, with a full aromatic mulberry bouquet. Chambourcin can display a clean-lifted cherry fruit, which is enhanced by sweet vanillin oak character. The palate shows generous dark plum flavours, with some earthiness, along with chocolate, licorice and spice. A chambourcin will drink well on purchase and over the next few years, with a cellaring potential of approximately five years. Although its major use is for red wine, some producers use the variety for sparkling reds and rosé, and it can

also be used successfully for port-style wines. Local examples include Cambewarra Estate, where chambourcin is responsible for their rosé, sparkling rosé and red-fortified, while at Mountain Ridge Wines, their sparkling chambourcin is one of their flagship wines. Food pairings

Chambourcin can be paired with a range of foods. From Italian – pizza (especially a hot pepperoni pizza!), spaghetti bolognese, antipasto – to spicy dishes, lamb, duck or richer game meats. ¡

With the warmer months on the way, Cambewarra Estate’s chambourcin-based Frizzanté Rosé is the perfect introduction to this grape… preferably sipped in the spring sunshine!

Frizzanté Rosé-The Cosette Vineyard: CAMBEWARRA ESTATE Varietal: CHAMBOURCIN Vintage: 2015 Characteristics: THIS SPARKLING ROSE IS MADE FROM OUR ESTATE-GROWN CHAMBOURCIN GRAPES AND DISPLAYS A GORGEOUS VIBRANT PINK COLOUR WITH SUBTLE RASPBERRY NOTES.

Food and occasions: IT’S LIGHTLY FIZZED WITH A

NICE CRISP FINISH, WHICH MAKES IT THE PERFECT PARTY STARTER TO CELEBRATE WITH ON WARM SPRING OR SUMMER AFTERNOONS.

Alcohol volume: 12.6% Thanks to the winemakers and cellar door staff at Two Figs Winery, Coolangatta Estate, Cambewarra Estate, Mountain Ridge Wines and Crooked River Wines for their contributions to this article. If you have any questions about the Shoalhaven and Southern Highlands wines and wineries, email Hamish at info@southcoastjourneys.com.au

# Winery # Distillery # Brewery # Event

# Airport # Cruise Terminal Transport

Ph: Hamish 0421 497 604

LOCAL STYLE

Bourdeau Furniture recycled timber wall art

A beautiful example of craftsmanship and a bespoke artwork ideal for a feature wall. Bear Trader, www.beartrader.com.au, available in various sizes from $160.

at home in helensburgh

Plant stands

Not only do indoor plants have health benefits they are also a great way to add a living green sculpture to your home. These pots are ideal for growing mother-in-law's tongue or a fiddle leaf fig. Sunrise Nursery, www.sunrisenursery.com.au, Small pot and stand, $34.99, large pot and stand, $74.99.

WONDERFUL WARES FROM LOCAL TRADERS Compiled by Caroline Jolly, www.carolinejollyinteriors.com.au

Mari Bray Moringa

Gift tags

These special handmade gift tags add a personal touch to any pressie and are also a great keepsake! Oat & Honey Helensburgh, (02) 4294 4244, $4.95.

Hanging clay planters

These adorable mini planters are perfect for a succulent, cactus or trailing plant like a string of pearls. Hang at various heights to make a feature or near the entrance of your home. Bear Trader, www. beartrader.com.au, prices from $35 (various styles and sizes).

These beautiful ceramic water vessels are hand-painted and feature words by the artist incorporated into the design. The clay keeps water fresh and cool for a long time. Bear Trader, www.beartrader.com. au, price starting from $135 (various colours).

SLUG

LOCAL WILDLIFE

While the threat of predators, such as seabirds, makes this a bit of a risky business for an octopus, nevertheless they venture out if they feel the coast is clear. All cephalopods are carnivores and nothing excites an octopus more than a tasty crab, but they also eat other marine invertebrates (animals without backbones) as well as fish. They are even capable of opening or drilling into hard shells to reach their succulent contents.

under the sea LIVING IN THE ILLAWARRA, THERE ARE NOT MANY OF US WHO DON'T HAVE A PASSION FOR OUR COASTLINE. BUT THERE ARE OTHER, SHYER, RESIDENTS WHO SHARE THIS LOVE OF THE SEA Words Dr Mandy Reid Image Alex Pike www.alexpikecreative.com

Meet Octopus tetricus, or the Common Sydney Octopus â&#x20AC;&#x201C; they are usually hidden in crevices and caves in rockpools, and found at up to about 60m depth. But if you are lucky, you might see one ambling about on the rocks in the Illawarra, in the afternoon at low tide on an overcast day. Did I say 'ambling'. Yes! At low tide, how else can an octopus move between rockpools to forage or look for a mate? They 'walk' using their eight suckered arms. (Sometimes misnamed tentacles, these are technically arms. It is only the squid and cuttlefishes that have a pair of tentacles.)

Sometimes an octopus lair can be found because of the piles of empty shells close to its opening. The Common Sydney Octopus was, until recently, restricted in distribution to the east coast of mainland Australia, but due to global warming resulting in the warm East Australian Current now extending further and further south, the tiny juveniles have made it to survive in Tasmania. This was first noticed by lobster fishermen, who found them turning up in their lobster pots. Their passion for crustaceans means they are not welcome competitors to these fishermen, who already have enough of their own resident octopuses to deal with. Octopuses have gained a bit of a reputation due to their perceived intelligence (which has even been applied to picking football scores). They can successfully negotiate mazes and open jars to extract a tasty food item. But octopuses are just doing what they do naturally. In the wild they need to be able to map read to explore their surroundings to look for food or mates and return to the safety of their lair to hide or lay their eggs. They need to use their arms to extract a prey item from its hiding place. So, we should not be so surprised. I think we are hugely fortunate to have these fascinating creatures as neighbours, and if you happen to run into one on an afternoon stroll along the Illawarra coastline, be sure to stay quiet, take in its beauty and let it go about its business. ÂĄ Dr Mandy Reid lives in Thirroul and works at the Australian Museum in Sydney, where she is the Collection Manager for Malacology (snails, squid and the like). Her special research interest is in cephalopods (squids, cuttlefish and octopuses) and also has the responsibility for the care of over 11 million mollusc specimens in the museum collections.

LOCAL INITIATIVE

poetry in first languages THE PROJECT CONNECTING FIRST NATIONS CHILDREN TO COUNTRY AND COMMUNITY Image Tad Souden Artwork @saltwaterdreamtime

Wayagadi, do you ngaa the gali-na? Do you ngaa the pallanjang yangga-na? Look, do you see the dancing? Do you see the saltwater singing? Zippy, Year 9, Wollongong Performing Arts High School

You may have noticed buses around town proudly sporting the lyrical words and infectious smiles of First Nationsâ&#x20AC;&#x2122; children of the Illawarra. This was part of the creative initiative, Poetry in First Languages, developed by Wollongong-based talent, Gunai poet Kirli Saunders, and delivered by Red Room Poetry to celebrate language, culture and community. Recently, First Nations students in the Illawarra were encouraged to create by connecting them to poets, elders and Language Custodians on Country through workshops held at schools throughout the region. The focus was to strengthen the connection of students to Country and community in order to empower them to feel pride in their cultural identities. Fifteen First Nationsâ&#x20AC;&#x2122; poets were commissioned to lead student workshops with Elders and Language Custodians on Country over three

LOCAL INITIATIVE

years to create and publish poems in multiple languages – some of which were printed on buses during NAIDOC week. “I can see the kids really benefit from learning language at a grassroots level. They’re able to engage in language – words that they may not be familiar with at home but they can identify with culturally. It’s been fantastic!” said Nick Paton, Ngunnawal man and educator. Workshops were delivered to 70 First Nations students at Wollongong High School Performing Arts (WHPSA), Waniora Public School, Warrawong High School, Warrawong Public School and Kemblawarra Public School. These workshops were led by poets Kirli Saunders and Lyndsay Urquhart, with the support of Dharawal Language Custodian and proud Yuin woman, Jodi Edwards and Dharawal-based Gundungurra Custodian, Aunty Trish Levett. With the guidance of Kirli, Lyndsay, Jodi and Trish, students created poems in Dharawal and then interpreted their poems through dance and artmaking. Poems were also recently performed for the 120 Wollongong

City Council Reconciliation Week conference delegates, and replicated as public art installations at WHPSA and Waniora Public School. “To see the kids’ faces when they think they can’t write poetry, let alone write poetry in language, then coming out with a piece that has language in it and has meaning behind it for them, individually – that’s the gratitude I get from this project,” said Aunty Jodie Edwards. The mission of this project was to make poetry accessible to all, especially those who face the greatest barriers to creative opportunities. As Aunty Trish Levett said, “It’s about keeping culture alive and passing down that knowledge to the next generation.” ¡

Buraga little binyang (Arise little bird) Ngaramang your yuwing (Dance your truth) Kirli Saunders

MUSIC

ocean alley SET TO TAKE THE STAGE AT YOURS & OWLS OVER THE LONG WEEKEND, THIS AUSSIE BAND IS MAKING WAVES! Words Jem Quinn

Defined as, ‘the effect of contrasted light and shadow’, Ocean Alley’s album, Chiarioscuro, is as advertised. From the searing opener Corduroy, which is moody and dramatic, to the funked-up and undeniably fun single Confidence, the band shows their diversity in light and shade. It’s been a huge 2018 for the six-piece from Sydney’s Northern Beaches. Ringing in the New Year across the ditch at the Rhythm & Alps Festival, and Baydreams at Mount Maunganui, the band was well received in the bastion of dub, roots and reggae amongst compatriots Fat Freddy’s Drop, Cornerstone Roots and the Black Seeds. Keeping the New Zealand vibes rocking,

MUSIC

the band asked Tales of I to join them for their Australian Tour. In the midst of a potato gnocchi cook-up for his family, rhythm guitarist Mitch Galbraith explained the band’s beginnings. “We were just friends who hung out in our bass player’s parents’ shed. We got bored and we all played instruments in high school so we started mucking around with guitars, and doing covers.” That was 2011 – seven years later the band have put forth two EPs and two full-length albums, amassing a groundswell of fans along the way. While the surf-rock tag gets bounced around like a beach ball, the coastal feel, intended or not, is evident throughout. Mitch explained, “We all live close to the beach so it shines through in our music. We all surf, we enjoy fishing and kicking back in the sun. It’s there at a subconscious level… the ocean and that lifestyle helped the band form.”

Discussing the early days, Mitch says all six members experienced a variety of influences. “We listened to everything from old classic blues, Hendrix, Pink Floyd and a lot of reggae and roots music.” With a European tour underway, before they head home to take the stage at Yours & Owls, and then jet off on another US tour, supporting Tash Sultana in November, the band has plenty in store for the rest of 2018. “We’re already tinkering with new ideas for the next album,” says Mitch. “We think Chiaroscuro is the best record we've done, but we’ll definitely be looking to better it.” ¡ Ocean Alley will play Yours & Owls on Saturday, September 29. This article appeared in White Wash magazine and has been republished here with full permission.

Winter Issue #09

REAL ESTATE NEWS

talk the talk REAL ESTATE LINGO TO SEE YOU THROUGH THE PROCESS Words Trever Molenaar, Chairman of the Real Estate Institute Illawarra

From the days of classified ads, real estate lingo was born out of necessity. With space limited to only a few lines, abbreviations were designed to cram as much information into a short space. Such terms have long since gone, but let’s shed some light on words used now.

Exchange. When contracts ‘exchange’, the property is off the market. This is when a buyer and seller agree on terms and a signature from both parties is made on the contract.

Cooling off. A period in which the buyer can rescind the contract with little or no penalty. In most cases, contracts can be exchanged with a cooling off period in order for the buyer to do their due diligence. Note: auctions do not have a cooling off period.

Gazumping. Commonly used when a buyer and seller

agree on a price and a higher offer from another buyer is then accepted by the seller. Vendors are under no obligation to honour venal agreements until a contract is signed.

Binding. When the cooling off lapses, contracts are binding or locked in. Pre-approval. The first step in the approval status.

Usually more paperwork is needed and not until formal approval is granted can buyers be certain of the loan.

Formal approval. When a financial institution gives the last and most crucial approval. Vendor. The seller or home owner in the real estate transaction.

HOW TO

‘Rentvesting’ is the term coined for when you purchase a property for investment purposes in an affordable location and continue to live and rent in the area of your choice. An example of how the market is evolving, it is a wealth creation strategy that is popular due to the flexibility it offers in comparison to being an owner-occupier. It’s a tactic that overcomes financial hurdles and exorbitant property prices because you can buy in a location that fits your budget, rather than stretching yourself with loan repayments that restrict quality of life in the area you most enjoy.

a way to invest ‘RENTVESTING’ – ENTER THE PROPERTY MARKET WITHOUT SACRIFICING YOUR CURRENT LIFESTYLE Words Nathan Hancock Image Benson @flycandy_

After a number of years of property price growth, purchasing in a centrally-located or sought-after area may be out of reach for the average working person. Instead, many are opting to rent rather than buy as it means not having to compromise lifestyle. But for those who are still eager to enter the market, there is a way to get the best of both worlds.

Lots of locals are less interested in purchasing property in the outer suburbs away from the coast, having to either commute into the city hub or live in a less desirable area. ‘Rentvesting’ works because even though you’re renting, the property you buy is an asset that’s growing in value and being paid off by your tenant (assuming you choose a smart location and interest rates remain relatively low). Not only that, but you’re gaining equity that can launch you into other property purchases down the track, including a home to call your own. For ‘rentvesting’ to be further beneficial, you can invest your savings alongside the investment property and use what accumulates over the years for your future benefit. In the past, the great Australian dream was to buy a home on a quarter-acre block and then do everything you can to pay that down as fast as possible in the hope of living debt-free. ‘Rentvesting’ is quite the opposite. It says we’re OK with good debt as long as we stick to our budget and keep using the money to invest further. You do, however, have to have an open mind. ¡ To ensure you have the means to make ‘rentvesting’ work for you, for advice on good debt and other strategies that will allow you to maintain your current lifestyle get in touch with the team at The Wealth Connection, thewealthconnection.com.au

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You can help by providing emergency care, respite care, interim or restoration care. Call us today 1300 554 260

LOCAL SPORT

a league of their own HELENSBURGH RUGBY LEAGUE STAR SAM BREMNER WILL BE RUNNING OUT FOR THE DRAGONS IN THE FIRST WOMEN’S NATIONAL PREMIERSHIP COMP Image John Veage

Blazing the trail as one of four clubs to kick off the inaugural women’s NRL Holden Women's Premiership this September, the St George Illawarra Dragons has selected a stellar line-up. Joined by the Brisbane Broncos, Sydney Roosters and New Zealand Warriors, the Dragons team will not only make history, but will open pathways for more than 14,000 girls and women currently competing in our region.

Dragons ambassador and one of the first three named in the side, Sam Bremner, 25, couldn’t be more excited. “I never thought it was a possibility,” says Sam. “I always had goals around my football career, but I never imagined there would be an NRL women’s competition. It’s been an awesome surprise. I’m so grateful to be running onto the field for the Dragons.” Sam’s footy career, which includes representing both NSW and Australia, began later than most at age 19. Growing up on the sideline watching her brother play and dad coach, in what she describes as her “sports-orientated” hometown of Helensburgh, Sam’s fondest childhood memories revolve around rugby league. Sam played netball, oztag and touch football as a teenager, but after hearing of an Illawarra rugby league ladies’ comp, she asked if there were any girls interested. “We

LOCAL SPORT needed 11 players to sign up,” says Sam. “We got 14-15 and it went from there.” In 2011, after competing at club level for just a year, former Dragons star Mark ‘Piggy’ Riddell approached Sam to play in the NSW State of Origin squad – an opportunity she turned down. “I didn’t think I was good enough,” says Sam. But after the late, great NSW and Australian coach, Graham Murray, told Sam he wanted her to play for Australia in the Jillaroos side, she reconsidered. “I was a nervous wreck. Playing for your country is the epitome of success in sport. I spoke to my mum, and she asked me, ‘What are you scared of?’ I told her it was the fear of failure. And she replied, ‘Well, if you don’t try you’ve already failed.’ ” Mums know best – Sam couldn’t argue. She trialled and was selected for the NSW squad and therefore eligible to play for Australia. In 2012 – a year after first strapping on the boots – Sam made her debut as a Jillaroo. Now the Helensburgh Tigers star will add another success to her impressive scorecard, as a member of the first-ever women’s league, inspiring young girls all over the country to keep tackling their goals. “I started playing because I love it, but now I also love that I’m helping pave the way for the next generation,” Sam says. “There is some amazing talent coming up because of the programs in place to help nurture and train these girls. I can’t wait. To be part of that is very special.” With fellow Dragons ambassador and Jillaroo Kezie Apps, Sam was instrumental in the club's inclusion in the NRL Holden Women's Premiership. The duo helped push the Red V's

bid throughout the tender process. “I rarely stand up and talk about something I’m not passionate about,” says Sam. “I was happy to get in front of the board and state my case for why an Illawarra team was a good fit for the league.” Described by premiership-winning, ex-Australian coach Tim Sheens as “the female Billy Slater” because of her dynamic style of play, Sam is even more pumped to get back into the action having recently been plagued by injury (breaking her leg on four different occasions – same bone, different place!), which saw her miss the World Cup late last year. “It was my biggest hurdle. It definitely tested my patience, but it taught me resilience,” says Sam. “I focussed on the other areas of my life – being a good personal trainer, a good wife, a good daughter. I love footy… but being out there catching those high balls isn’t everything. That outlook really got me through.” This recent progression in the women’s game has been truly encouraging. Just a few years ago, stories of girls selling their cars so they could afford to fly to Samoa to play in the World Cup were not uncommon. But, according to the players, they’d never whinge about being given the chance to compete. While the hope is that one day women will be extended the same opportunities as men to build a financiallysustainable career from footy, Sam is simply stoked to be sporting that red and white jumper! “I’m so grateful for what I’ve been given. Give me a training singlet and I’m happy,” she laughs. “We all want to produce a quality product because that’s what people want to watch and what young girls want to emulate. I grew up watching the NRL – now to be a part of history and play in the first women’s comp… I’m so honoured.” ¡

COAL COAST FAVES

@buzzercastle So I ventured out for a sunrise this morning to the Coalcliff pool

#coalcoastmag TAG US IN YOUR PICS ON INSTAGRAM AND YOU'LL SEE THEM POP UP ON OUR WEBSITE, PLUS WE WILL PRINT OUR FAVES EACH ISSUE. GET SNAPPING! www.coalcoastmagazine.com

@tomwrightshoots Iconic

@josiemcelvogue So lucky to live in such a beautiful part of the world @onewearth Crisp winter sunsets at this magic spot. Some ladies were enjoying the view and a chat under this glorious tree

@wedronethegong Golden Hour

COFFEE CHAT

hey brew MEET LUKE FROM BUCK HAMBLIN How was Buck Hamblin born? The current iteration of Buck Hamblin happened almost by accident! My wife and I were looking to move from Sydney to the Coal Coast for some (slightly) more affordable housing. We drove past the building and my wife thought it would be perfect for a cafe... that was on a Saturday, and the following Tuesday it came on the market for the first time ever. The property was owned by the same family since it was built. The stars aligned and the next thing we knew we'd bought a shop and were planning to open a cafe! Why the name Buck Hamblin? Buck's has been a part of Thirroul for as long as anyone can remember. Opening as a shoe store in 1940, Albert 'Buck' Hamblin was the first of three generations to call this building home. You'd be hard pressed to find locals who hadn't bought their school shoes here, who can affectionately remember the pink and green shelves and floor tiles. With so much history in a somewhat preserved state (it was closed for 15 years), we figured it was only right to keep the name and rebuild the shop using as much of the original fit-out as we could. Your menu is small but quality – how did you create it? The menu is an ever-evolving list of fresh, simple but interesting food. While we don't strictly fall into the 'whole foods' category, most things on the menu are locally-sourced, wholesome meals that taste great while being nutritious at the same time. I guess it ends up being a good overview of the foods I like eating.

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

What brand of coffee do you serve? We proudly serve Marvell Street Coffee Roasters, which is sourced internationally and roasted up in Byron Bay. I knew I wanted to serve the type of coffee that I like to drink, and so Marvell Street was one of the first calls I made. It's a sweet and clean coffee with all of the good flavours. Nico (owner at Marvell Street) and I share a lot of the same ideas about coffee and service, so it seemed a natural fit. They roast coffee with such a relentless pursuit of quality that makes using it a real pleasure. There are a few places that serve their coffee in Sydney, but none in Wollongong so it's a nice point of difference. What’s the secret to a perfect brew? I think the days of secrecy in coffee are long gone – these days, most places are making coffee to recipes for repeatability and consistency, just like baking a cake. So I think the biggest difference in what gets served lies in how much your barista cares. Find yourself a barista who cares about their job and you should be getting the good stuff. If you buy coffee from another spot in the Illawarra, where do you go? I used to have a list of places I'd be itching to check out, but now I live my life in a cafe so my days off are usually spent with the family steering clear of cafes. But the top of the list would be the guys at Goodies in Wollongong. I'd then go to Son of a Gun and Opus while I was there. ¡

Buck Hamblin 260 Lawrence Hargrave Drive, Thirroul

COAL COAST FAVES

5e t hings w LO V E ra ound town...

THE FARMS MARKET – KILLALEA STATE PARK, SHELLHARBOUR TOMATO CHUTNEY BY NICHOLS PICKLES PRODUCE PANTRY MILLENNIUM BURGER, PILGRIMS – CORRIMAL CROQUE MONSIEUR, LÉCHAPPÉ CYCLE CAFE – WOLLONGONG WHITE WINE SANGRIA, DAGWOOD – WOLLONGONG

SLUG

1, 2 & 3 BEDROOM A PA R T M E N T S AVA I L A B L E NOW

C O A S TA L L I V I N G . CITY BENEFITS. Step up to the perfect lifestyle with beaches, parks, transport links, schools and Corrimal shopping precinct on your doorstep. Stunning views from upper floors with parkland or escarpment outlooks

Air conditioning, dishwasher, washing machine & dryer

Generous courtyards or balconies and large living areas

Secure basement parking with lift access and lockable storage

European appliances and stone benchtops to kitchen

Easy trip to Sydney by car or train.

Visit our sales office at Shop 2, 112a Railway Street, Corrimal Call Gabrielle Wilson on 0448 891 078 thevillageatcorrimal.com.au

COAL COAST POPS

meet a neighbour Interview Michelle Bevans

Coleen Ahern Stanwell Park

How long have you lived in the Illawarra? Just over 18 years. We moved here in February 2000. What brought you to the area? My husband and I lived in Loftus for 23 years raising our three kids and my son would often go surfing down here, so we knew the area. It was like a little oasis in our extended backyard for a long time. Once the kids finished school, we decided to make the move. Space, bush and ocean are what we were seeking. We love Stanwell Park and have lived in a few spots in the area over the years including a short period in Helensburgh, while we built our current house. Stanwell Park is a special place – the shape of the escarpment makes the whole area an amphitheatre for the ocean. No matter where you live in the suburb, everyone is blessed by the sound of the ocean at night. I also love that you can go walking here and not have to cross a busy road. I never tire of the view at Bald Hill when coming from the north, even after 18-and-a-half years it still has a wow factor. Ideal start to the day? It would start with a swim at high tide at Coalcliff or Austinmer pool, followed by a coffee at Fireworks in Austinmer and a walk. If I’ve had a morning swim, the rest of the day is set. I have such an appreciation for where I live and an understanding that it needs to be looked after for all that follow, and I’ve got a real desire to do that.

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NEXT ISSUE – OUR SUMMER EDITION

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COAL COAST POPS

best brekkie? Interviews Meg McIntosh & Tenae Clayworth

DAN FROM THIRROUL

EMILY FROM WOLLONGONG

Four Little Beans in Woonona. Best omelette

Diggies. The food is always really good and fresh

ELEANOR FROM WOLLONGONG

TAMMY FROM FIGTREE

Opus Coffee Brewers. They have the best gourmet bagels

The Health Hut. I froth for their No-tella waffles

JOHN FROM THIRROUL

JOSH FROM TOWRADGI

North Break in Woonona. The egg & bacon roll is a winner!

White Rabbit. Smashed avo poached eggs and bacon is the absolute best 63

FINAL FUN

the quiz 1. How many lighthouses are there at Wollongong Harbour? 2. Which Beatles album included the tracks Drive My Car and Nowhere Man? 3. What is the name of Batman’s butler? 4. The Statue of Liberty was given to the US by which country? 5. In karate, what colour belt follows yellow? 6. What is the chemical symbol for iron? 7. Name the St. George Illawarra Dragons’ current coach? 8. What is the national flower of Wales? 9. Which famous classic novel featured Jo, Meg, Beth and Amy March? 10. In what decade did The Queen visit Wollongong? 11. What is the capital of Jamaica? 12. Which ocean surrounds the Maldives? 13. Which legendary US rocker played WIN Stadium on August 20, 2018? 14. Which horse won the Melbourne Cup in 2017? 15. Who designed the Sydney Opera House? 16. Name the Aussie actor from Wongawilli, famous for his role in Wolf Creek? 17. What is the third sign of the zodiac? 18. True or false: Most sharks have a lifespan of 50 to 60 years? 19. Who was the Greek god of dreams? 20. When did Wollongong’s Crown Street Mall officially open – 1976, 1986, 1996?

Answers on page 1.

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Sally Fitzgibbons

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Champion Australian Womens Pro Surfer, proud Bluetongue Pools ambassador