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countryscene
ISSUE 05 • WINTER 2019
features
Winter Issue THE MAGIC OF THE SCENIC RIM
£25
work with C A R A B E E N B E E F home with C H E R Y L C A R R cook with K O O R O O M B A G U L L Y meet local A L E I S H A F A H E Y
My Country Escape FA S H I O N & H OM E WA R ES B O U T I Q U E
29 Christie Street, Canungra (07) 5543 4042
W W W. MYC O U N T R Y E S C A P E .C O M . A U
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CONTENTS
A Look Inside our Winter Issue EDITOR SCENE
The Editor's Note
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MARKET SCENE
Winter 2019 Market Dates
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WORK SCENE
At work with Carabeen Beef
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FE AT U R ED
Work Scene with Carabeen Beef
HOME SCENE
At home with Cheryl Carr
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FA SHION SCENE
My Country Escape Fashion
24
HAIR SCENE
Hair for Mum
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GIF T SCENE
Local Scenic Rim Gifts
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FE AT U R ED
Home Scene with Cheryl Carr
FOOD SCENE
Recipe by Kooroomba Gully
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4WD SCENE
4WDing with Jono
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LOCAL SCENE
Meet Aleisha Fahey
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H E A LT H S C EN E
Kinesiology with Michaele Minx
FE AT U R ED
Food Scene with Caz Osborne
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Issue
Five
The Team EDITOR IN CHIEF
Stephanie Cowper
@stellaadamsphotography
FE AT U R E S
Ruby Spillman
@rubyspillman
COVER IMAGE BY
Stella Adams Photography www.stellaadams.com.au CLOTHING (TOP)
My Country Escape 29 Christie Street, Canungra www.mycountryescape.com.au 'Imagine' Grey Silk Top, $149.95
FOOD
Caz Osborne
@kooroombagully
I N S TAG R A M
@countryscenemagazine @countryscenemag @magazinecountryscene
T WIT TER HAIR
FACEBO OK
Wish Hair Studio www.wishhairstudio.com.au HORSES
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Winterbourne Equestrian winterbourne19@hotmail.com
Contributors
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.
Andrew Hughes Wish Hair Studio
@wishhairstudio (07) 5541 2125
Michaele Minx Kinesiologist
metaphysioa@bigpond.com 0415 380 771
WINTER 2019
Distribution Up to 4,000 free copies are delivered to 40+ unique local businesses around the Scenic Rim region every season.
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EDITOR'S NOTE
"It's an exciting time for our little magazine as we welcome on board not one, but two amazing ladies."
editorscene Welcome to our very first seasonal issue! The first of many to come. While I'm still trying to figure out where the first half of the year has disappeared to, the season of winter is my favourite time of the year. Not just because of the amazing weather and hot fires, the Scenic Rim really has the opportunity to showcase what it's all about with Eat Local Week. If you haven't heard, it's a week (29 June-7 July) jampacked with everything you could possibly think of. Markets, picnics, long lunches and tastings of our incredible local produce. The Eat Local movement celebrates the food, farmers and natural beauty of the Scenic Rim through a program of festivals, farm gate events and culinary experiences and brings in much-needed tourists and people out of town to experience what our region has to offer. To find out more, head to www.eatlocalweek.com.au. It's an exciting time for our little magazine as we welcome on board not one, but two amazing ladies to the Country Scene team. Journalist Ruby Spillman has now taken over our feature
articles. A talented writer, Ruby uses her knowledge and love of the area to create beautifully written articles that are impossible not to read. We also welcome on board our very own resident chef and foodie, Caz Osborne, from Kooroomba Gully, to create mouth-watering recipes using local produce and to introduce the smaller farms to the community. We discover the breathtaking farm, Carabeen Beef, on page 10 and share a cuppa with Cheryl Carr, from Albert & Grace, on page 14. Go 4WDing with Jono on page 28 or meet local Aleisha Fahey on page 32. Our biggest and best issue yet on our quest in sharing 'the magic of the Scenic Rim'.
Steph STEPHANIE COWPER
EDITOR + PUBLISHER
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marketscene
Winter
IMAGES BY STELL A ADAMS PHOTOGR APHY
Find out what markets are on in your area each weekend for the season of winter. Better yet, discover new markets in your region!
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BE AUDESERT MARKET FEST MARKET SCENE
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 C ANUNGR A VALLE Y MARKE T S
Last Sunday of each month, 8:00am-1:00pm Canungra School of Arts Canungra KOOR ALBYN RSL MARKETS
2nd Sunday of each month, 8:00am-12:00pm Billabong Park Kooralbyn MOUNT ALFORD ARTISAN MARKET
l a c o l ort
Last Sunday of June, 9:00am-3:00pm Mount Alford Hall Reckumpilla Road, Mount Alford
supp
TA M B O R I N E M O U N TA I N CO 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
H E L L O
F I O R E
Winter Collection 2019 NON- HYB R I D, OPE N- P OL L I N AT E D, ORG A NIC A L LY G ROWN SE E D S .
www.hellofiore.com.au
workscene
Carabeen Beef 10
WINTER 2019
WORK SCENE
WORDS BY RUBY SPILLMAN
"We love the fact we have been able to develop and nurture a one on one relationship between the farmer (us) and our city-based customers." WHILE the paddock to plate movement has well and truly established its place amongst many South East Queensland restaurants and eateries, a local couple continues to hone their product to stay a cut above the rest. Nestled atop the fertile mountains in the Border Ranges, the Carabeen Beef farm is a lush haven for cattle and farmers alike. Surrounded by temperate rainforest and rolling grassy pastures, the property provides beef producers, Tony Lomax and Anna Fearnley, the perfect escape from the hustle and bustle of a busy lifestyle.
the paddock to plate market back in 2012 and started out with an Angus-based herd, known for their quality and easily recognised product. However, being a small cattle enterprise, they quickly realised that it was essential for the business to be at the top of the game. “To be successful, we had to offer beef of the highest eating quality using cattle which yielded well,” Anna said.
The couple runs two breeds of cattle - Angus and Bazadias - on their 130-hectare mountain top property at The Falls. And the cross between the two breeds has proved to be the perfect key to cracking a competitive market.
Thinking outside of the box, Tony and Anna took a risk that proved to pay off and introduced the Bazadias genetics into their Angus herd. The French breed, particularly noted for their finely grained, bright pink, lean, tender meat, has dramatically improved the quality of Tony and Anna’s product by ‘filling out the cuts’ on their 440-460kg 14-month old sale cattle.
Tony and Anna saw an opportunity to harness
“To our surprise and delight, our Bazadais/
"CAR ABEEN BEEF IS RUN ON STRICT ETHICAL AND SU S TA I N A B L E PR AC T I C E S , U S I N G S T R E S S-FR EE HANDLING ME THODS ." PHOTOGR APHY BY STELL A ADAMS PHOTOGR APHY
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WORK SCENE
Angus cross cattle combined the best eating qualities of both breeds – finely grained, lightly marbled, tender beef with an even fat cover of 5 8mm when finished on grass,” Anna explained. “The infusion of Bazadais tenderness raised the eating quality of our pure Angus beef to a whole new level as well as a win on kilos of saleable meat.” Now supplying their premium grass-fed beef to numerous clients, including noseto-tail restaurants, health-conscious families and self-declared foodies, Tony and Anna enjoy nothing more than sharing their love for their cattle and their quality product with the consumer. “We really love our cattle and the challenge of developing a successful business by looking outside the square,” Anna said. “Tony and I love producing premium grass-fed beef of the highest quality.” “And we love the fact we have been able to develop and nurture a one on one relationship between the farmer (us) and our city-based customers; to tell the story of farming where enterprise, quality and care, take pride of place.” Carabeen Beef is run on strict ethical and sustainable practices, using stress-free handling methods, such as mustering on foot, to maximise the overall tenderness of the final product. For Tony and Anna, caring for the natural environment goes hand-inhand with raising their cattle. The use of machinery equipment is kept to a minimum, weeds are controlled by hand cultivation and the pastures are maintained without chemicals and fertilizers. As far as future plans go, Tony and Anna one day aim to eventually have a female Bazadais herd, allowing them the versatility to use Bazadais or Angus sires to produce pure Bazadais or Bazadais Angus cross cattle. For now, life on the farm keeps them busy, with work starting soon after dawn and ending at dusk. “Everyday begins and ends with checking the cattle,” Anna said. “Their well-being is paramount and never compromised. Lots of TLC and stress-free handling - that’s our promise to our customers, our cattle and ourselves.”
HE AD TO PAGE 26 TO DISCOVER A RECIPE BY CA Z OSBRONE FROM KOOROOMBA G U L LY A N D H O W T O C O O K T H E P E R F E C T
PURCHASE YOUR OWN BEEF
R IB FIL L E T.
Contact Tony & Anna via their website www.carabeenbeef.com.au to purchase meat.
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WINTER 2019
HOME SCENE
homescene
Cheryl Carr
"I love nothing more than finding vintage pieces in chipped, knocked or rusty condition. Pieces that tell a story ." WORDS BY RUBY SPILLMAN
THE saying “one’s trash is another’s treasure” rings true for interior stylist and vintage enthusiast Cheryl Carr, who has turned her life-long fascination with old wares into a successful business and brand.
Named after storybook characters her husband, Mitch, created several years ago, the online Etsy shop Albert and Grace embodied vintage simplicity and offers for sale an array of unique homeware items, all discovered by Cheryl herself.
After moving her family to a charming, 100-year-old church on the outskirts of Boonah nine years ago, the vintage brand, Albert and Grace, was born. The eight-by-18-metre church is furnished with Cheryl’s beautiful old finds from across the years. From a hutch she collected from a shearing shed when she was just 18, to a mix of numerous antique cooking utensils in the kitchen, the historic space is filled quite fittingly with items who have historic stories of their own.
“I started out with twenty items along with twenty very average photos. I had no real clue what I was doing but decided to give it a go,” Cheryl said. “To my surprise they sold. Over time as my aesthetic developed and my photos improved, my customer base grew. My clientele varied from people who shared my love of old things to stylists, photographers and set designers wanting props.”
A few years after moving into the church-turned-family-home, Cheryl transformed her homeware collecting habit into a business.
But finding and restoring these old pieces is only one aspect of the Albert and Grace brand. Cheryl’s eye for the detailed styling and arrangements of her furniture and vintage pieces within her home has caught the attention of multiple stylists, photographers and
PHOTOGR APHY BY STELL A ADAMS PHOTOGR APHY
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publications who have reached out to collaborate with her over the years. Cheryl now juggles her role as a kindergarten teacher assistant with her creative endeavours, which include styling work for clients, developing a new website and working on new styling workshops. While following this passion meant temporarily putting her Etsy store on hold, Cheryl is now living a life-long dream of hers and sharing her expertise with others who want to learn. “I've been heavily involved with a series of Airbnb Masterclasses created by Sarah Andrews from Captains Rest recently, helping property owners with the styling side of creating an iconic home,” Cheryl explained. “Sarah held her very first Masterclass at our church last year and has gone on to deliver many more successful classes across the country. It's been such a privilege to have met so many creative and inspiring women on this journey who are really pushing themselves in business and in life generally. Whilst I've been there to help others, I too have learnt so much from this experience. It's been amazing!” Cheryl frequently posts snippets of some of the spaces she has styled within her family home onto digital platforms, enabling her content to reach a wide audience. Viewers feast their eyes while scrolling through her aesthetic Instagram page @albertandgrace, filled with carefully curated vintage and home-styled content. With almost 16,000 followers, Cheryl uses the popular social media platform to share her aesthetic and creative story one square at a time. “I've always focused on being authentic and basically sharing things that I love and inspire me - I feel so humbled that my organic methods have managed to build an audience despite a technical formula and now algorithm which I've largely ignored,” Cheryl said. “The Instagram community has presented so many amazing friendships and opportunities that I could never have dreamt. It's a powerful tool that I hugely underestimated in the beginning, which I now value greatly.” Still, with a passion for collecting old items, Cheryl often fossicks for old bits and pieces in her spare time. “I love nothing more than finding vintage pieces in chipped, knocked or rusty condition. Pieces that tell a story,” Cheryl said.
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HOME SCENE
Cheryl's Moodboard LOV E S & I N S PI R AT I O N
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Curated collections
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Wood piles and linen
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Autumn
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The landscape in which I live
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Weathered wood
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Natural colour palettes
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Kitchens
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Dried grasses
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n o i h s Fa CLOTHING & ACCESSORIES
My Country Escape | (07) 5543 4042 29 Christie Street, Canungra
@MYCOUNTRYESCAPE
HAIR
Wish Hair Studio | (07) 5541 2125 8/61-85 Brisbane Street, Beaudesert
@WISHHAIRSTUDIO
PHOTOGR APHY
Stella Adams Photography 0408 890 113
@STELL A ADAMSPHOTOGR APHY
MODEL
Aleisha Fahey
@HOME _ IS _WHERE _YOUR _ HERD_ IS
JEANS & BOOTS
Model's own
HORSES
Winterbourne Equestrian 0459 750 079
IMAGINE
Cream Knit Jumper $159.95 mycountryescape.com.au RIGON HEADWEAR
Black Hat $99.95 mycountryescape.com.au
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WINTER 2019
FA SHION SCENE
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IMAGINE
Grey Linen Tunic $159.95 mycountryescape.com.au IMAGINE
Grey Silk Pants $149.95 mycountryescape.com.au
IMAGINE
Pink Knit Jumper $159.95 mycountryescape.com.au EMPRESS DIVINE
Navy Silk Pants $149.95 mycountryescape.com.au SHOES
Model's Own
IMAGINE
Pink Linen Tunic $159.95 mycountryescape.com.au EMPRESS DIVINE
White Pure Linen Dress $129 mycountryescape.com.au ANNABEL TRENDS
Silver Scarf $29.95 mycountryescape.com.au
PINK WOODS EARRINGS
Assorted Patterns and Colours $35.99 mycountryescape.com.au
HAIR SCENE
This edition, I'll be covering advice for all the pregnant women and new mothers out there as my beautiful wife Rita has just given birth to our baby girl Eden and has undergone a number of changes in her hair and scalp. First of all, congratulations and enjoy every minute. During pregnancy, your body undergoes a number of changes with your baby requiring all the nutrients available. As a result, your hair is bound to suffer during this time of growth and hormonal changes. This is inevitable. We can, however, make sure you utilise lots of hydrating products for your hair to put back in as much as moisture as possible. In saying this, the hair and scalp can also get oily during certain trimesters depending on the individual. So for those days, you will need to purify the hair with a deep cleansing shampoo. After your baby is born, there are many cases of hair loss from the body adjusting to everything. Especially when breastfeeding. This can and possibly will carry on for six months after you cease breastfeeding. Here are three things you can do that will keep this to a minimum;
ANDREW HUGHES
O N E — Purify your hair once a week with the deep cleansing shampoo
Hair For
T W O — Try not to tie your hair back too much (I know it's easy
when there is a baby and no sleep). If you do, don't tie back too tight and definitely not when wet T H R E E — Brush your hair at night before bed. This is the best time as our body regenerates most when resting.
A great idea for everyone, especially mums on the go, is dry shampoo (which I know my wife loves). Make sure you purchase a good dry shampoo recommended by your stylist and brushing it out before a shower or bed is definitely advisable.
Mum
For the parents with older children, I’m sure you’re all aware the formal season is coming up? Let's start prepping for it now; book their hair and makeup trial appointments ASAP as hair salons get pretty busy during this time of year. It also gives everyone peace of mind and makes the day so much smoother!
"During pregnancy, your body undergoes a number of changes with your baby requiring all the nutrients available. As a result, your hair is bound to suffer".
W I S H H A I R ST U D I O. CO M . AU
Here at Wish Hair Studio, we have an on-hand makeup artist available to make it a one-stop shop (including beer and wine for the parents). On a final note, I am really enjoying sharing all of my hair advice and I truly hope that this has helped you! If you have any specific hair-care questions you would like me to touch on, please don’t hesitate to email the salon at wishhairstudio@outlook.com or call in anytime. As always, remember 'Hair is Confidence'!
(07) 5541 2125
@WISHHAIRSTUDIO
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GIF T SCENE
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Local Scenic Rim
Gifts
Nothing beats the gift of giving than a locally purchased or handmade gift. Shop small for your next present.
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B E AU T I F U L B ATC H E S
Natural Deodorant, 25g/50g Handmade in Canungra in small batches and crafted with raw, organic and ethically sourced ingredients. $9/$14 beautifulbatches.myshopify.com MY COUNTRY ESCAPE
Pink Woods Earrings Earrings to embrace your own style. $35.99 mycountryescape.com.au MY COUNTRY ESCAPE
Hazel Clutch Bag This leather is vegetable tanned which allows the leather to show its unique characteristics, retaining the natural f laws and markings. $249 mycountryescape.com.au HELLO FIORE
Dahlia Unwins Mix, 50 seeds Non-hybrid, open-pollinated, organically grown seeds. Grown in the Scenic Rim using bio-dynamic farming practices. $4.95 hellofiore.com.au ELEGANCE & GR ACE
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
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FOOD SCENE
Rib Fillets with Béarnaise & Potatoes RECIPE BY CAZ OSBORNE
Rustic traditionally French Rib Fillet roast served with scalloped Potatoes and Béarnaise Sauce.
PR EPA R AT I O N T I M E : 3 0 M I N U T E S
METHOD
COOKING TIME: 10 -30 MINUTES
• Place the vinegar, white wine, peppercorns, chopped tarragon leaves, and shallot into a small saucepan and bring to the boil. • Simmer until the liquid has reduced by half. • Remove the peppercorns then pour into a medium bowl. • Add the egg yolks and whisk well, then add the lemon juice. • Place over a pan of simmering water and whisk together until thickened and light in colour. • Gradually add in the melted butter, whisking constantly. Season with salt and black pepper. • Turn off the heat and leave the bowl over the pan until ready to use • Grease a baking tray with 1 tbsp olive oil. Thinly slice the potatoes (a mandolin is ideal) and arrange on the oiled baking tray in a single layer, slightly overlapping so there are no gaps, pour over the wine and scatter with half of the thyme leaves, then season. Bake for 1 hour or until all the wine has been absorbed and the potatoes are tender and golden. Keep warm. • Combine garlic and remaining thyme with 2tblspns olive oil. Rub over beef and let stand at room temperature for 30mins. • Heat a large ovenproof frying pan until hot, add the oil and half the butter, then add the beef and seal on each side until browned, adding the rest of the butter as you go, basting the beef with it. • Transfer to the oven and roast for 10-20 minutes, (depending on how you like your beef, less is better for bazadais cut). • Remove from the oven, turn over and allow to rest for at least 10 minutes covered with foil. • Meanwhile, place the cherry tomatoes onto a roasting tray and place in the oven for 8-10 minutes until just bursting. • To serve, carve the rested beef into thick slices and place onto the serving plate. Place potatoes and tomatoes alongside then finish with a dollop of béarnaise and handful of watercress.
SERVES 2
The French tradition of wine sauce with beef roasts exceeds all expectations in this recipe using a Béarnaise sauce with a delicious cut of rib fillet form Bazadais beef. Accompanying this elegant meal are Peak Crossing potatoes and Kooroomba Gully cherry tomatoes and herbs making this a very special occasion dinner.
INGREDIENTS
for the béarnaise sauce • 60ml (1/4 cup) tarragon vinegar • 60ml (1/4 cup) dry white wine • 1 tsp peppercorns • 2 green shallot shallots, finely sliced
• 3 eggs yolks • ¼ lemon, juice only • 200g butter, melted • salt and freshly ground black pepper • ¼ cup chopped tarragon leaves
INGREDIENTS
for the rib fillet • 800-1kg Bazadais rib fillet, fully trimmed and trussed • 60ml (1/4 cup) olive oil • 75g butter • 400gm desiree potatoes, thinly sliced • 250ml (1cup) white wine
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WINTER 2019
• 2 thyme sprigs, leaves picked • 2 garlic cloves, thinly sliced • 4 small stems cherry tomatoes on the vine • 1 large bunch watercress
W
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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. 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.
TENDER RIB FILLET
Fun and adventurous kids cooking classes available in school holidays.
W I T H M O U T H-WAT ER I N G TO M ATO E S A N D G O L D EN
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).
P OTATO E S
IMAGES BY STELL A ADAMS PHOTOGR APHY
h s i l e D
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
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
4WDing with Jono
28 ISSUE#1
W W W. S T U D IO - S TA N DA R D . C O
4WD SCENE
PHOTOGR APHY BY STELL A ADAMS PHOTOGR APHY
Condamine River 4WD Track A great family day out, the Condamine River 4WD track is appealing to amateurs and 4WD enthusiasts alike. Pack a lunch and some cold drinks and start your journey from Boonah.
where you will start your journey crossing the Condamine River a total of 14 times.
A picturesque drive up to The Head, if you leave early enough, you may just catch the fog starting to lift from the lush green hills. The drive itself is fairly easy and paved most of the way with a few single lane sections.
The Condamine River 4WD track is great for beginners as the crossings aren't too deep (unless there has been heavy rain). With a number of great day spots to stop for lunch, you'll be mesmerised by the sound of f lowing water and birds. Remember to take a rubbish bag with you as there are no rubbish bins along the track.
You'll make your way towards Killarney, turning off before you reach The Falls. The Condamine Gorge is well signed and you can't miss the turn off called 'Cambanoora Gorge' This is
In summer, remember to pack your togs and towels to cool off in one of the 14 river crossings you'll drive through. Don't forget to keep an eye out for platypus!
Getting there 01
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BOONAH
Head South West for 14km towards Coochin and turn right at Carneys Creek Road. COOCHIN
Continue for 15 km until you cross the Teviot Brook River (for the second time), then turn right onto The Head Road.
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CARNEYS CREEK
Travel for 11km towards The Head. Once you reach The Head, the road merges onto Spring Creek Road. THE HEAD
Drive for a further 6.5km, then turn right onto Condamine River Road. You will spot the Cambanoora Gorge sign.
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4 must
4WD SCENE
visit places A 45 minute drove from Boonah, start your weekend trip crossing the Condamine River and head to our 4 must-visit places!
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CONDAMINE RIVER 4WD TR ACK
Condamine River Road Killarney, Queensland
QUEEN MARY FALL S WALK
Spring Creek Road The Falls, Queensland
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THE FALL S C AFE
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THE FALL S C AFE
676 Spring Creek Road The Falls, Queensland
THE SPRINGS 4X4 PARK
21153 New England Highway The Glen, Queensland
ISSUE#1
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localscene
Aleisha Fahey
H OW LO N G H AV E YO U L I V ED IN THE SCENIC RIM FOR? I moved here 15 years ago when I was 17 and lived on a local horse stud. I rode horses, stable cleaned and attended to farm maintenance. I loved it, it was the best time of my life. I still relate so much of my life back to that.
W H AT ' S YO U R FAV O U R I T E THING ABOUT BEING A MUM? Where do I start? All of it. I like early wake-ups, I love bedtime snuggles, I love lounge room dance parties (we have those every day). Summer forces me to go on little adventures with her like going to find golf balls in the gully that she’s hit down there with her dad. Summer loves her chickens and collecting eggs. She used to be terrified of them. We’re always out with the horses too.
A S A PA R EN T, W H AT A R E YOUR S TRUGGLES AND HIGHTLIGHTS? IMAGES BY STELL A ADAMS PHOTOGR APHY
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The biggest thing for me, just like everybody else, is having the balance of social and lifestyle and sometimes with kids, that can be difficult to find. I always try and meet Summer where she is comfortable and happy. Taking her somewhere that doesn’t work for her won’t work for me in the long run. If it’s not fun for Summer then what is the point. My life is really dedicated for the most part to my children. In saying that, most of the time Summer is the life of the party. That’s her best quality. She’s the biggest brightest star of the show all of the time and her personality just screams “I'm hereeee I was made for this”. And then to fit in a newborn baby with health issues on top of that is difficult. Since Will was 2 weeks old, he's had difficulty breathing. At 5 weeks
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old, Will was hospitalised and put on oxygen. We still don’t know what's wrong until he undergoes surgery. But surgery keeps being put off because he keeps contracting basic colds. Lucky for us, he’s an A1 baby in every other way. He feeds, sleeps, gains weight and loves his sister Summer. So to answer your question, my struggles and highlights have been made better because my kids are awesome. They wouldn’t be who they are if things weren’t as they are. We’ve become stronger as a family unit because if we didn’t, we would just fall apart.
W H AT D I D YO U D O B EF O R E H AV IN G K ID S ? I managed an optometry practice before I had kids. And before that, it was all mainly horses. I went to get my eyes tested one day and the lady asked me if I would like a job. She said I had a great personality so I said yes! I did my training in optical dispensary and the rest is history. I was the only person there for such a long time and didn’t have any holidays. I’ve seen 3 different owners in the practice. I still go back there and I have a great relationship with the current owner. I’ll probably end up going back even though I quit. They tell customers that I’m on an extended holiday. I’m also a Napoleon Perdis academy trained makeup artist. I’ve been doing it for three years now. I enjoy it but it’s definitely hard on family life. Early hours, late finishes and weekend work. It’s definitely good to have that creative outlet but it’s hard not having a 9-5 gig. It’s fun though, that's why I started it.
FREE TIME IS R ARE WHEN YO U H AV E C H I L D R EN . W H AT DOES 'ME TIME' LOOK LIKE FOR YOU? I literally squeeze a maximum of 2 hours one day a week for myself. That is my sanity and Maggie my horse is my therapy. That little ride gives me time to think, have a cry, smell my horse and hang out with her. That just puts everything back into perspective. Sunrise on horseback is good for the soul. But I also love home decorating.
Tidy spaces are a tidy mind. Once I feel that my home is in the right space then so is my headspace.
T EL L US YO UR FAVO UR I T E PL ACES TO VISIT IN THE SCENIC RIM Definitely Moogerah Dam. The views are to die for, it’s great for the kids and the coffee is good at the Dam Cafe. I love the horse riding trails especially Lillybrook in Coulson. The Story Tree is my favourite coffee shop to visit because Summer loves going to see the owner, Tan, and has come out of her shell so much since going there.
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Waterfall
I T O N LY W O R K S I F Y O U L E T I T F L O W. . .
Our bodies are the most impressive machines. As we know, the human body is made up of thousands of cells that are the building blocks of life. How many cells do we have I hear you say? No one really knows, but they estimate it's around Seventy Trillion Cells! They are still in the process of scientifically proving that each cell in your body holds memories, so that is a lot of places for information to hide; not only in your brain but your whole body. 70 trillion cells each holding memories, as you can imagine much of this information must be locked away or basic functioning would be impossible to maintain. Locked away from the conscious mind means that if you do not know how to unlock information in these locked vaults, they can continue to play out patterns that you are not consciously aware of in your life. Enlightened to me means that you are learning lessons in life and making peace with some of the memories that you have contained in all those cells. Being able to access those memories through different forms of therapy is a great gift to be given. Helping people to access information that is locked away, finding the right key to open the door for people, is one of my greatest pleasures. This includes helping to bring peace into someone's life or give them the strength to move obstacles so they can become the powerful beings they deserve to be. My first experience of Kinesiology was when I went to a chiropractor and they used it to release muscles and unlock structural problems I was having. While I was having the treatment, all of a sudden I
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Life is like a
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MICHAELE MINX
had all these memories f lood into my head from many years ago. I asked the chiropractor what was happening and she said I must have had some memories stored in that part of my body that were traumatic. I never forgot that and thought it was amazing and wanted to learn more. One day 22 years ago I saw an advertisement for Kinesiology classes so I decided to sign up. This was a turning point for me as I continued to study many different types of not only kinesiology but anything that would give me a greater understanding of how to open these doors for people. Working with many other therapists gave me greater access to information as well and has given me a very rounded healing ability. I have recently moved to Tamborine Mountain and have fallen in love with it. So much so that I have now moved my clinic here as well. Set in a beautiful bush setting, that in itself is very healing. I have found that my work has become more powerful as well. My Clinic will be open Tuesdays to Thursdays and selected Saturdays. Book your appointment today.