TAKE ME I'M
free
countryscene
ISSUE 06 • SPRING 2019
Women in ENGINEERING discover
BE AUDESERT CAFE
cook with
KOOROOMBA G U L LY
work with
F R E S H WAT E R AUSTR ALIAN C R AY F I S H TRADERS
Spring Issue THE MAGIC OF THE SCENIC RIM
£25
ACS ENGINEERS
QXFWFWKNDFP200
The new Quintrex Outback Explorer is our best tinnie yet. And that’s really saying something! The deeper sides, more room, and storage space make the Outback Explorer hard to beat. You’ll find yours waiting at a Quintrex dealer right now – at a great price! Visit quintrex.com.au for more information.
Contents
Spring
12
10
6
18 5
EDITOR SCENE
The Editor's Note
6
15
COVER STORY
ACS Engineers
10
DISCOVER
17
Beaudesert Cafe
12
WORK SCENE
Hello Fiore
18
At work with Rob Hutchings
15
GIF T SCENE
HAIR SCENE
Wish Hair Studio
FOOD SCENE
Recipe by Kooroomba Gully
20
Local Scenic Rim Gifts
16
PL ANTING GUIDE
WINTER RECAP
Winter in the Scenic Rim
22
MARKET SCENE
Spring 2019 Market Dates
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Issue the team EDITOR IN CHIEF
Stephanie Cowper @countryscenemagazine
Six
social I N S TAG R A M
@countryscenemagazine T WIT TER
@countryscenemag FE AT U R E S
Ruby Spillman @rubyspillman
FACEBO OK
@magazinecountryscene
FOOD
Caz Osborne @kooroombagully
contributors WISH HAIR STUDIO
Andrew Hughes @wishhairstudio (07) 5541 2125
distribution Up to 4,000 free copies are delivered to 40+ unique local businesses around the Scenic Rim region every season.
front cover COVER IMAGE
Stella Adams Photography @stellaadamsphotography www.stellaadams.com.au
HAIR & MAKEUP Country Scene Magazine is a free publication published every season. All rights are reserved and the contents are copyright and may not be reproduced without written consent of The Publisher. The Design and Publications Trust (“The Publisher�). Country Scene Magazine hereby disclaim, to the full extent permitted by law, all liability, damages, costs and expenses whatsoever arising from or in connection with copy information or other material in this magazine, any negligence of The Publisher, or any persons actions in reliance thereon. Any dispute or complaint regarding placed advertisements must be made within seven days of publication. Inclusion of any copy must not be taken as any endorsement by The Publisher. Views expressed by contributors are personal views and they are not necessarily endorsed by The Publisher.
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SPRING 2019
Andrew Hughes @wishhairstudio (07) 5541 2125
LO C AT I O N
Tinamba Turf, Gleneagle Stephen, Jane & Hugo have been valued clients since the inception of ACS Engineers and were great supporters of Angela and Susan taking the plunge into the world of business ownership.
EDITOR'S NOTE
"Get ready because spring is set to to be a bumper time for eating local!"
editorscene After a massive few months of winter, we've had the fantastic opportunity to showcase what we're really about... and we mean business! In August, the Scenic Rim was judged as 'Outstanding Region' at the national delicious. Produce Awards. We are officially Australia's most outstanding foodie region, according to some of the nation's best chefs and food industry leaders. On top of this fantastic new award, Eat Local Week was highly successful with a jam packed Winter Harvest Festival giving locals and tourists a taste of the best. Eat Local Week will celebrate it's 10th anniversary next year and we can't wait to see what the Scenic Rim delivers in 2020! Taking about good food, I recently discovered the newly revamped Beaudesert Cafe. It's been my go-to place for coffee and absolutely divine food. From Sunday breakfast to a quick on-thego lunch, we have been highly impressed every visit! Read about what delicious finds you can
discover from this local cafe on page 10. If women weren't already amazing enough with what we've achieved over the past 50 years, two local women are taking the male-dominated industry, engineering, by storm! Susan Shay and Angela Harlen from ACS Engineers have been kicking goals with their local Beaudesert business and in addition, have employed six staff members who work closely with the community on a number of civil, environmental and management projects. Read our full cover story when you head to page 6. Get ready because spring is set to to be a bumper time for eating local!
Steph STEPHANIE COWPER
EDITOR + PUBLISHER
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COVER STORY
WOMEN IN
g n i r e e engin
"While women only make up 11.8 per cent of the engineering workforce in Australia, according to data from the 2011 census, both Susan and Angela have never seen this as a barrier." IN what might be seen as a traditionally male dominated field of work, two local women are paving the way in the region’s local engineering industry. Born and raised in the Scenic Rim, both Susan Shay and Angela Harlen have strong ties to the region and its community. By seizing an opportunity and combining both their passions for business and engineering, the pair are now servicing the Scenic Rim through their company ACS Engineers. Based in Beaudesert, ACS Engineers is a Civil and Environmental Engineering and Project Management company, assisting a range of clients from homeowners and councils to agricultural and industrial developers. With Angela’s background in business and Susan’s 17 years experience in the civil and environmental consultancy industry and as a Registered Professional Engineer Queensland (RPEQ ), the pair established the company back in June 2016. This came after having worked together for six years for Ryacon Engineers. “In April of 2016, the owner of Ryacon Engineers decided to retire and the options were that someone buys the business from him or it
would fold and close its doors,” Angela said. “Susan called me late one night and said that we owe it to our community to provide them with engineering solutions and to keep smart minds here in the Scenic Rim.” Three years on, the company now employs an additional six staff and works closely with the community on a number of civil, environmental and management projects. “Taking on the risk of purchasing an engineering business and not being an Engineer was very daunting at the start,” Angela said. “But I love the people that I work with and enjoy observing them solving problems of the ever-changing world we live in. I never realised how interesting flushing a toilet or rubbish dumps could be.” With respective families of their own, both Susan and Angela have had to find the balance between work and family life and are thankful they can wholeheartedly trust and rely upon one another. “We have a lot of trust between us and we let each other get on with our jobs,” Angela said. “Our children are all much the same age, so we
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"I THINK WOMEN BRING AN ADDED DIMENSION TO ENGINEERING"
e v i t a Creevolution R have shared the journey of raising children together and gone through the struggles together. I have one hundred per cent trust in Susan and we never question one another. We get on with the job at hand.” While women only make up 11.8 per cent of the engineering workforce in Australia, according to data from the 2011 census, both Susan and Angela have never seen this as a barrier. “I am one of four girls, and growing up I wasn’t even aware that there was an opinion that maths and science were for boys and not girls. I have always assumed it is a person's right to pursue their chosen career,” Susan said. “There are certainly not many women in engineering but I have never felt anything but welcomed and respected in the meeting room or work site. After all, we have all studied the same course. I think women bring an added dimension to engineering, empathy and practicality.” A strong driving force behind the mission of ACS Engineers is both Susan and Angela’s commitment to their local community. “I feel really blessed to live and work in the Scenic Rim,” Susan said. “I have my roots here and am grateful that I can pursue my profession here and contribute to good outcomes for local business, our community and region.” WORDS BY RUBY SPILLMAN
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SPRING 2019
n
IMAGES BY STELL A ADAMS PHOTORGAPHY
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Beaudesert
CafĂŠ
IMAGES BY STELL A ADAMS PHOTOGR APHY
Exquisite coffee and trendy city-style dining located in the heart of Beaudesert. NOT having to travel to the city for trendy cafe dining and delicioius coffee may seem like a dream, however, the newly revamped Beaudesert Cafe has turned this dream into a reality.
orange ice-cream all made by head chef, Gwen, the carefully designed menu incorporates an array of fresh local ingredients that compliment one another.
A beautiful change from basic breakfasts, the newly transformed cafe now serves exquisite breakfasts, brunches, lunches and everything in between. From sit-down dining to coffee on the run, Beaudesert Cafe really does cater for all.
During their time off, owner Grace and chef Gwen like to source inspiration from cafe's around Brisbane which they incorprate into a fusion of dishes. The flavours created with fresh local produce compliment each meal and the special touch of authentic housemade condiments give it the perfect country twist.
While the thought of high-end food generally comes with the equally high-end price tag, Beaudesert Cafe has managed to keep their prices modest with the bonus of locally sourced produce. With breakfast starting from $12.50 for an Acai Bowl and going up to $19.90 for a Big Breaky, it's a great attribute to the town of Beaudesert. From homemade sauces, in-house pickled vegetables and divine
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While chef Gwen whips up her creations in the kitchen, barista Jae, who formerly worked as a barista in Sydney is busy creating the perfect coffee blend. The MILKLAB blends of milk available in a variety of options offer a unique recipe that brings you not only milk that complements the intensity of espresso but also textures and
DISCOVER LOCAL
stretches with any coffee type. Additionally, the use of Brisbane coffee beans, Bellissimo Coffee, which are Australia's highest awarded coffee roasters who source the highest quality green beans and deliver perfectly roasted coffee beans to cafes and businesses all over Australia, are created into the perfect caffiene fix by Jae. Coffee, not your thing? They also make fresh cold-pressed juices daily which are conveniently stocked in their fridge for a quick fruit/veggie hit on the run. On top of the already incredible changes this local business has undertaken, they continue giving back to the community by offering 10% off their entire menu for pensioners. So head on in, fill your belly and help support local!
DISCOVER Located in the heart of the Scenic Rim, Beaudesert. Phone (07)5541 2504. OPENING HOURS Monday-Friday 6:30am-2:00pm Saturday 7:30am-1:30pm Sunday 7:30am-12:00pm
Beaudesert Cafe 99 Brisbane Street Beaudesert @BE AUDESERT_C AFE
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workscene F.A.C.T. Freshwater Australian Crayfish Traders WORDS BY RUBY SPILLMAN
CRAYFISH farming is Rob Hutchings’ pride and passion. But the well-known Scenic Rim farmer hasn’t eaten any of his produce in more than twenty years. Despite his long and rewarding career on his 200-acre farm in Tarome, Rob has not been able to eat his highly sought after produce for a number of years due to his developed allergy to the freshwater crustacean. “Every time you pick up a crayfish, you get an injection from the spines on them and after a while, your body becomes sensitised and eventually, with continuous handling, you develop an allergy,” Rob said. “All of our staff handle them with gloves, but I have had the allergy for a number of years already. I haven’t cooked one in twenty years.” Despite this paradoxical relationship, Rob’s passion for aquaculture has not deterred. After working as a marine biologist researching freshwater crayfish at the University of Queensland, Rob saw an opportunity to take up the farming practice privately and later launched Australian Freshwater Crayfish Traders in 1979. Pioneering the field of aquaculture, almost 40 years later, the farm now has more than seventy freshwater dams and produces anywhere between 400-800kg of crayfish a week, plus an assortment of other fish and prawn species. Following a booming demand for crayfish produce from overseas countries, Australian Freshwater Crayfish Traders spent a number of years supplying only the export market. “In the early days, we were purely export-orientated - Germany, Switzerland, Austria, the United States, Japan, Singapore, Hong Kong, China - We sold everywhere. I imagine it was five to ten years we were really into that,” Rob said.
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SPRING 2019
WORK SCENE
These days, the business supplies produce for both private and commercial use. Rob says that while majority of produce is sent down to Sydney and Melbourne seafood distributors, the business still has a consistent demand from local people and businesses. “Sometimes one order might be one to two kilograms of crays, then the next hundreds of kilos - we really supply anyone who wants to buy,” he said. While business has been good and the demand for his produce has been consistent, Rob says they have also faced some setbacks. “We do have cases where people come in the night and steal the crays from the ponds to sell commercially,” he said. “Because our staff load is small, and it is a 14km walk around the ponds, it can be hard to patrol.” Rob has installed cameras to assist but estimates the thieves to have stolen around $100,000 worth of crayfish in the past couple of years. IMAGES BY STELL A ADAMS PHOTOGR APHY
“Unfortunately, people have been doing it for a long time but we
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do monitor everything very closely now and the cameras definitely help,” Rob explained. After crayfish farming for more than 40 years, Rob says one of the best parts about the job is learning how to face the technical issues arise within the industry. One measure he has introduced for his farm is the recycling of all water. “Aquaculture started from nothing a few decades ago, and now it does have environmental issues attached, including water usages and the density of waste going back into the ecosystem,” he said. “You can have a large industry, but it all has to be balanced and our job is to figure out the best practices and ways of doing that are.” At 62-years-old, with hobbies including learning to fly a light plane and scuba diving, Rob puts his vivacious and positive attitude down to one simple thing. “I have this philosophy, whatever you’re doing in life make sure you find something you love,” he said. “I’ve been doing what I love for my entire life, and the novelty hasn’t worn off at all.”
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WINTER 2019
02
05 GIFT SCENE
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04
03
Local Scenic Rim
Gifts
Nothing beats the gift of giving than a locally purchased or handmade gift. Shop small for your next present.
01
ELEGANCE & GRACE
Mil & Mace Earrings Handmade jewellery and statement pieces made in Brisbane from polymer clay and mixed media $22 73 Edward Street, Kalba 02
HELLO FIORE
Kids Gardening Tools Coming soon! $19 hellofiore.com.au 03
ELEGANCE & GRACE
The Swag Bag Oprah's favourite sustainable product! Keeps your fruit and veggies fresh, happy and crisp for weeks - naturally. $18.95 73 Edward Street, Kalbar 04
JADE BE AUT Y SKINSTITUTE
Chopping Board Hand made wood and resin chopping boards available in a range of different colours and sizes. $44.99 jademareecook.com.au 05
HELLO FIORE
Zinnia Gold Medal Mix, 250 seeds Non-hybrid, open-pollinated, organically grown seeds. Grown in the Scenic Rim using bio-dynamic farming practices. $4.50 hellofiore.com.au
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HAIR SCENE
Hi again everyone. Thanks so much for returning for another read of this beautiful regional magazine. This issue I’m going to talk a little about how to communicate better with your hairstylist to get the best out of your visit. We are only human, so remember that what we can achieve depends on a lot of factors including; environment, health, diet, medication, general well-being and that’s before we start on what is being done by ourselves to our hair when washing, drying, styling and sleeping. Have a clear plan in place using pictures and a realistic result depending on lifestyle and budget. If you’re not 100% sure what’s going on, please just ask as we really do want you to understand the process so your visits can be amazing and relaxed. Be honest and we will be able to get the best results. Keep in mind that hair touching your shoulders is around 3-4 years old, therefore we need to know what’s been done to your hair in that time. Let’s chat about getting the hair and scalp ready for spring, which to me, is one of the best seasons for hair. There is more moisture in the air so the scalp will feel more hydrated and not too much moisture that the hair gets frizzy.
ANDREW HUGHES
Help us to
We should all still be deep-cleansing/purifying our scalp and hair every few shampoos to remove any impurities from the scalp that day to day life puts there and when we do this to help the hair by using a treatment. Now to what’s in fashion and coming is music to my ears; bobs, bobs, bobs and lived-in hair. That’s correct! the Bob is coming back (not that it ever goes away) and this timeless haircut is amazing for everyone as everyone can have a variation of a bob. Just speak with your hairdresser and they will advise you on which length and type will really suit you and your lifestyle.
helpYou
Lived in looks are huge as well which is great for all the busy people out there. This includes the guys. So stock up on your sea salt spray and just spritz and go. The less you do to these looks, the better use powders and dry shampoos add to the lived-in texture.
"Have a clear plan in place using pictures and a realistic result depending on lifestyle and budget. If you’re not 100% sure what’s going on, please just ask".
W I S H H A I R ST U D I O. CO M . AU
If you blokes don’t like to wash and leave your hair when styling, use less effort. Almost do it with one hand and if the haircut is correct, the style will still happen in most cases. Well, that’s me for another issue. I'm so excited to cut some bobs! Always remember, advice is free so contact me anytime for hair/ scalp issues you have and remember be as clear and honest with your hairdresser. We really do love to make you look and feel beautiful. As always, remember 'Hair is Confidence'!
(07) 5541 2125
@WISHHAIRSTUDIO
PLANTING GUIDE
WHAT to. PLANT in
SPRING
HELLO
FIOR E
Scenic R im Seeds
Spring is my favourite time of the year and the perfect season to plant vegetables, herbs, fruit and flowers. Make sure the threat of frost has passed before planting your delicate seeds, or get a head start by planting your seeds in trays and keeping them indoors before transplanting after frost. Prepare your soil to give your plants the best start to life by adding manure (not green) and compost and giving it a good mulch to retain the moisture.
vegetables Artichoke, carrots, celery, climbing beans, leeks, lettuces, olives, pumpkins, radishes, silverbeet, spring onion, sweet corn, tomatoes and zucchinis.
fruit Bananas, blueberries, citrus, passionfruit and paw paw.
herbs Catnip, chives, marjoram, oregano, parsley, rosemary, sage and thyme.
flowers Aquilegia, ageratum, aster, balsam, carnation, chrysanthemum, coleus, cosmos, dahlia, dianthus, everlasting daisy, gazania, geranium, gerbera, impatiens, kangaroo paw, marigold, nasturtium, petunia, portulaca, rudbeckia, salvia, snapdragon, sunflower, torenia, verbena and zinnia.
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FOOD SCENE
Summer Land Feta Pasta with F.A.C.T. Crayfish RECIPE BY CAZ OSBORNE
PR EPA R AT I O N T I M E : 1 0 M I N U T E S
M E T H O D | C R AY FI S H
COOKING TIME: 20 MINUTES
• Select two of similar size crayfish, and gently pull the claws off the remaining. Prepare a bowl of ice water. Bringing a medium-sized saucepan to boil, use tongs to drop the crayfish and extra claws into the boiling water. Broil until bright red, around 2-5mins. Once cooked drop into ice-cold water to stop cooking. Extract meat from claws. • With remaining 4 crayfish, remove tail end from the body and dispose of head. Using kitchen scissors cut the soft side of the tail and extract meat into a bowl with a ginormous squeeze of blood orange. Lightly brush crayfish with olive oil and heat grill plate to high. Turn back to medium and cook both sides of crayfish tail. Approximately 1-2mins per side. Chop and add the claw meat. warm plate for tomatoes.
SERVES 2
F.A.C.T. Crayfish, Summer Land Camel Farm Feta and Olives and Oil from Rathlogan Grove, this dish is full of wonderful flavours and so simple to make. If you aren’t lucky enough to have F.A.C.T Crayfish (the queen of crustaceans) substitute with prawns.
INGREDIENTS
for the pasta • • • • • • • • • • • •
6 freshwater crayfish 330 gm fresh spaghetti 2 slices prosciutto 8 olives Australian olive oil ½ punnet cherry tomatoes - halved ¼ red onion 1 small blood orange Celery leaves – large handful 2 full tablespoons Digga’s Smoked Hickory BBQ Sauce 180gm Camel Milk Persian Feta – torn into pieces Cracked salt and black peppercorns
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e t i t e app
METHOD | SAUCE
• Coat cherry tomatoes in a little olive oil and grill on a plate till just cooked. • Tear prosciutto into pieces and crisp fry. • Peel and thinly slice the onion and cook it just ever so slightly in the prosciutto pan. Place on paper towel. • Remove seeds from olives (if necessary) and tear in half M E T H O D | PA S TA
• In a medium saucepan boil water with a good pinch of salt. Add pasta and cook for 3-5 mins or until al dente. Strain the pasta retaining 2 tablespoons of liquid. • Mix through Digga’s sauce, chopped crayfish tails and claw meat, tomatoes, onion, olives, celery leaves and half of the feta. • Divide pasta mix between 2 serving bowls. Top with prosciutto, the broiled crayfish and supplement more feta and add a cheek of blood orange. • On the table have a finger bowl filled with warm water and orange juice; spare bowl with nutcrackers and lobster forks.
DEL
A
KOOROOMBA GULLY
POP-UP COOKING CLASSES Every month a pop-up cooking class will occur in the Scenic Rim on Thursday night starting at 6pm.
D EL I C I O U S LO C A L C R AY FI S H FR O M FR E S HWAT ER AU S T R A L I A N C R AY FI S H TRADERS
Along with old friends and new you will take part in a hands-on cooking class with Caz and enjoy a wonderful shared meal and beverage at the end. Fun and adventurous kids cooking classes available in school holidays. Classes can be run in your home, custom made to dietary or food desires and tailored for special events (e.g. a hen’s party or birthday).
STARTING AT $30 PER PERSON
LO CAL & SE ASO N AL
To find out more visit us at facebook.com/kooroombagully or phone 0408 199 736
kooroombagully.com.au
POP-UP IMAGES BY STELL A ADAMS PHOTOGRAPHY
RESTAURANTS Kooroomba Gully’s Pop-up Restaurants are a great way to meet new people while enjoying an amazing meal in a Scenic Rim location you may never have thought of as a restaurant.
Follows us on facebook to be the first to find out the next secret location for a pop-uprestaurant event. Classes are limited to 8 people. Why not arrange a group of friends for a special occasion or celebration. Byo chair and drinks, cash only starting at $30 per person.
PRIVATE CHEF SERVICE Kooroomba Gully also offers a private chef service for for small catered events of 2 to 20 guests. Price available on application. Give Caz a call on 0408 199 736 to discuss your event requirements.
For more information visit kooroombagully.com.au or phone 0408 199 736
Scenic Rim
Winter
Winter is a beautiful time for our gorgeous region. We've included a recap of some events held across the Scenic Rim. MOUNT ALFORD MARKETS
TOWRI SHEEP CHEESES HIGH TEA
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SPRING 2019
A R ATUL A WINTER HA RVE S T FE S TI VA L
TA MB OR INE M O UN TA IN COFFEE PL A N TAT ION
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marketscene
Spring
BE AUDESERT MARKET FEST
1st Saturday of each month, 7:00am-12:00pm Dick Westerman Park Enterprise Drive, Beaudesert BEECHMONT MARKETS
3rd Sunday of each month, 8:00am-1:00pm Beechmont Community Centre Beechmont & Binna Burra Roads, Beechmont BOONAH COUNTRY MARKETS
2nd & 4th Sunday of each month, 7:00am-12:00pm Springleigh Park Coronation Drive, Boonah
WINTER HARVEST FESTIVAL
C ANUNGR A VALLE Y MARKE TS
Last Sunday of each month, 8:00am-1:00pm Canungra School of Arts Canungra
MOUNT ALFORD MARKETS
DARLINGTON COMMUNIT Y MARKETS
3rd Sunday of September, 9:00am-2:00pm Darlington State School 2744 Kerry Road, Darlington KOOR ALBYN RSL MARKETS
2nd Sunday of each month, 8:00am-12:00pm Billabong Park Kooralbyn MOUNT ALFORD ARTISAN MARKET
3rd Saturday of September, 9:00am-3:00pm Mount Alford Hall Reckumpilla Road, Mount Alford TA M B O R I N E M O U N TA I N C O U N T R Y M A R K E T S
2nd Sunday of each month, 7:30am-1:30pm Tamborine Mountain Showgrounds Main Western Road, Tamborine Mountain TA M B O R I N E M O U N TA I N PR O D U C ER S M A R K E T
Every Sunday, 7:00am-12:00pm Green Shed - Tamborine Mountain Showgrounds Main Western Road, Tamborine Mountain TA M B O R I N E M O U N TA I N S C H O O L M A R K E T S
Last Sunday of each month, 7:00am-1:00pm Car Park Across from School Long Road, North Tamborine TA M B O R I N E V I L L AG E M A R K E T S
1st Sunday of each month, 7:00am-12:00pm Tamborine Memorial Hall Tamborine-Waterford Road, Tamborine
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WPI R S N ITNEG R 22 00 11 99
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