Domain Review Bayside & Port Phillip - October 30, 2024
La Bella Shannon Martinez
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Cover credits: Shannon Martinez shot by Mia Mala McDonald
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For someone who’s in the business of good times –this is a chef whose signature is making vegan food a party, after all – Shannon Martinez has had it rough of late. She’s faced cancer and other health problems, and pivoted madly through hospitality industry malaise. In this week’s cover feature, we learn the Smith & Daughters founder still just wants to have fun, and her latest Italian-themed cookbook is set to be a rager.
Jo Walker Broadsheet
Editor
Melbourne: Level 4, 600 Church Street, Cremorne 3121, VIC
Co-owner Reki Reinantha’s vision for Andzero was to create a local meeting spot that stood apart from the typical Melbourne cafe. Reinantha, who previously served as a sushi chef at fine diner Kisume, says you won’t find any avo toast or poached eggs here.
The sandwiches are a highlight, with options including crispy chicken katsu, Wagyu hamburg (Japanese-style meat patty), or spicy miso pork with parmesan – each served on fluffy white rolls and available all day until sold out. Teishoku, a Japanese-style rotating set meal, is also available from 10 30am onwards.
The specialty coffee program by Five Senses is overseen by head barista Belle Lee (formerly of Ondo) and includes takes on viral drinks such as the Mont Blanc and strawberry matcha.
The 22-seat venue is a warm, welcoming space to hang out. It’s modern yet homey, with light wood, terrazzo surfaces and a palette of white and peach. — CA
ADD TO CART
Go-To Nifty Fifty sunscreens
SPF isn’t optional. But it’s good to have options. This is the sentiment behind the expansion of Go-To’s Nifty Fifty suncare range. The family of facial sunscreens now includes Nifty Fifty Fluid, a hydrating and lightweight formula; Nifty Fifty Mineral, a zinc-based formula; and a repackaged version of the original Nifty Fifty. These sunscreens focus on hydrating ingredients, as well as antioxidants like Kakadu plum and aloe vera extract. — AJ
From $35 / gotoskincare.com
IN THE DIARY
Lygon Street Market
Carlton’s Argyle Square is hosting a new monthly market. The community-focused event is from the team behind Fitzroy’s popular Rose Street Artists’ Market, which has been going since 2003 The market debuted on Sunday September 1 and will return on the first Sunday of each month. Expect vendors selling illustrations, temporary tattoos, handmade jewellery, photography and homewares, as well as panini, cannoli and gelati. — CH
Nov 3, 10am–3pm /Argyle Square, Carlton / lygonstmarket.com.au
Photo: Aria Koudounis
SNACK BAR STREET STYLE
Thelatest
By Audrey Payne
People are driving from Werribee to Richmond to dine at Parathaas, a northern Indian restaurant that started as a uni supper club. Unsurprisingly, paratha is the star here – a pancake-like flatbread with a crispy exterior and buttery soft interior, served plain or with fillings like minced potato, cottage cheese and cauliflower. 18/20 Bridge Road, Richmond / @parathaas.richmond
Melbourne chef KyongHo Choi of South Yarra bistro Omnia won this year’s S Pellegrino Young Chef Academy Competition held in Melbourne. Choi presented his signature dish, a spin on the classic Irish bacon and cabbage, with pork stuffed with black pudding, potato, apple, plum, gochujang, soondae and cabbage, with a kimchi soda bread. sanpellegrinoyoungchefacademy.com
After 10 years in Los Angeles serving A-listers in Hollywood, DJ-turnedrestaurateur Grant Smillie has returned home to Melbourne for Marmont. It’s a new project at Crown Riverwalk in the former site of Neil Perry’s Rosetta, due to open in mid-December. 8 Whiteman Street, Southbank
Melbourne’s minimalist Above Board was named in the World’s 50 Best bars 51-100 longlist, a ranking that celebrates world-leading venues that haven’t quite made it into the top 50 Level 1, 306 Smith Street, Collingwood / aboveboardbar.com
Indonesian sambal empire Waroeng SS has opened its first Australian outpost. Come for 20 types of sambal including anchovy, green mango, tomato and sweet soy. The menu encourages diners to curate their own rice table with individual items. 398-400 Lygon Street, Carlton / @waroengss.au
Read the full story for each dot point: broadsheet.com.au/melbourne/series/ snack-bar
St Kilda Road, Southbank
Name: Nathan Ashdown Age: 19 Occupation: Student Tell us about your outfit today. The main part is my bomber jacket with crochet embroidery that I really love – I got it in Japan. The rest of my outfit is jeans, my motorcycle riding gear underneath, and steel cap boots to make sure if I fall off, I’m going to be safe. What do you gravitate towards when shopping? Mostly it’s second-hand, I don’t want to buy new stuff. I also buy a lot of music shirts from concerts. I was at Olivia Rodrigo last night and I had to have a shirt.
YOUNG, ARTSY SOUTHBANK
Spanning just 1.7 kilometres squared, this former industrial zone harmoniously blends vertical living with the city’s entertainment hub. Its population primarily comprises young individuals, with 66 per cent falling between the ages of 20 and 39.
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Source:
Photo: Kaede James Takamoto
Photo: Pablo Diaz
Photo: Brook James
OPINION
Cya Spicy Margs: These Top Bartenders Predict the New Drink of Summer
Words by Dan Cunningham · Illustration by Tete Garcia
When it comes to “the drink of the summer”, the northern hemisphere doesn’t muck around. The Poms do Pimms. The Italians guzzle spritzes. The French chug Chablis, rosé and pastis. Because if it ain’t broke since forever, why bother fixing it?
Australia, on the other hand, has more of a revolving door policy. Last year was all about the spicy Margarita. The summer before that, it felt like we’d reached peak seltzer and the pét-nat craze had finally fallen off a cliff. Because summer is nearly upon us (and because it’s fun to be right), we’ve asked the best in the drinks business for their predictions on the next big thing.
Ralph Libo-on from Askal, Melbourne: Variations on the highball, whether it’s a classic whisky or something with a unique syrup added to it. The other will be classic Tom Collins. I think both are due for a big comeback because they’re refreshing, delicious, and incorporate lemon. Bartenders will be
shying away from lime and will be focused on utilising ingredients we have an abundance of – like the humble lemon!
Lou Dowling from P&V Wine & Liquor Merchants, Sydney: Sparkling water for all those kiddies who don’t drink. But also chellllooooooooo spritz. Limoncello all over the place. More people are doing modern takes on those old-school products. Chell-Oh! do a wicked limoncello and yuzuchello – think punchy flavour, well-balanced, lower alcohol (if that’s your vibe) and joyful sunshine drinking! Also, I want to see more people drinking mistelle and pineau des charentes.
George Curtis from Milquetoast and Before & After, Brisbane: There are few things more glorious in life than an ice-cold wet Martini in 35-degree Brisbane heat, and I think people are starting to realise that. I do think the concept of a “summer drink” is a little bit of a creative roadblock for bars. It’d be great to see people ditch the typical summer classics and give bars a chance to show off what
they do best. At Before & After we’re very well known for our amaro sour and that’s a sensational summer drop. We’d like nothing more than for Margies and spritzes to take a hike for a year or two in favour of that.
Pippa Canavan from Mix Haus and Bar Love, Perth: I think the drink of the summer is absolutely a thing. Last summer was the season of the spicy Margarita and I think this year we’re going to see the rise of the Sgroppino, because who doesn’t love bubbles and sorbet? I’m personally hoping more bars are going to bring back the Miami Vice: 50/50 Frozen Strawberry Daiquiri and Pina Colada.
Dan McBride from The Bat & Ball and Enmore Country Club, Sydney: I reckon this summer is all about Campari sodas. Did they ever go anywhere anyway? But if that’s too boring – drinks that are fun. Perhaps someone will play around with some liqueurs? Midori could be a good shout, we’ve been talking about bringing out an “ode to Midori” menu.
Alma Pasalic from Restaurant Botanic,
Adelaide : Sodas are making a comeback, which is great! There are many small-batch, naturally derived sodas like Mischief Brew that are absolutely killing it. People are happy to spend a little bit more for craft sodas that are better for you rather than generic, hyperproduced ones. A lot of people are also looking for creative non-alcoholic drinks – ones that play with viscosity, layering and foams – as substitutions rather than imitations.
Jeremy Blackmore from Centro 86, Bar Planet, Tio’s and Cantina Ok, Sydney: For a certain set of people who finally made it to Europe, this year is going to be about spritz 5 0. Not a local, artisan, canned version – just a cheap prosecco and Aperol. Or a Campari and Soda for those who survived Spritz 4.0. “Lemon” stuff is now fancy – the fancification of Hard Solo, yuzu and citron. Second-tier imported lagers like Asahi, Grolsch and Peroni are all set to return to the esky. And putting soda into classic cocktails like the Negroni, Margarita and Martini.
HOME OF THE WEEK
Built for summer entertaining
Words by Anders Furze
As summer rapidly approaches, it’s a good time to remember that Australians arguably do indoor-outdoor living better than anybody else in the world. But designing a seamless indoor-outdoor flow is no easy thing – the space has to be functional in cooler weather, after all. Get the balance right, and you will have a functional, easygoing space that will provide satisfaction year-round.
This property’s stellar al fresco credentials mean it comes onto the market just in time for summer. A north-west facing pool and poolside entertaining area are sure to be well-used in coming months, with bifold doors and plenty of glass effortlessly blending outdoors with indoors.
Add in a European-style facade and lavish main bedroom suite, and you have all the ingredients for a classic family home.
Enter through the stately front gate and up the front steps, and you’ll find a doubleheight entrance leading to the formal lounge.
A fireplace brings this space together, and a leafy front garden outlook adds a hefty dose of charm. There’s an office opposite, which can also be a fifth bedroom if desired.
Head further inside, and the heart of the home reveals itself in the form of a flowing kitchen, dining and living zone.
The kitchen has stone benchtops and an island, while the dining area makes the most of the backyard greenery thanks to being semi-enclosed by floor-to-ceiling glass offering lush poolside vistas.
Head outside, and you’ll find the rear terrace, which has a built-in barbecue for easy outdoor entertaining. The pool also has a spa, and there’s even a cubby house for the kids (or kids at heart). Tall hedges offer privacy.
Upstairs, you’ll find four bedrooms. The main bedroom is a haven with multiple zones for relaxation. Its French-inspired en suite has a stone spa. The bedroom also has a sitting area surrounded by bay windows overlooking the backyard. A separate walk-in wardrobe completes the suite.
The home’s three other bedrooms all have built-in robes and share easy access to a central bathroom and powder room. The rumpus room at the top of the stairs provides a sizable extra living space. A double garage with internal access offers secure parking.
In this part of Brighton East, amenities are all on your doorstep. Hampton Street’s cafes, retail and services are nearby, and the kids can walk to Brighton Secondary College.
At one end of nearby Dendy Street you’ll find parks and a golf course; at the other end, you’ll find the sand and waves of the bay, complete with the famed bathing boxes.
From Summerhill Road, the iconic beach is just a short five-minute drive away, and public transport is easily accessed for those who commute to and from the city.
Brighton East
1 Summerhill Road
$4 million-$4.4 million
5 3 2
Expressions of interest: Close November 8
Agent: Kay & Burton, Scott Xue 0433 493 837
WHAT THE AGENT SAYS
“A masterpiece of modern sophistication, this home seamlessly combines European-inspired design with refined luxury. Expansive living spaces, a gourmet kitchen and poolside entertaining set the stage for effortless family living.”
The highest recorded house price for Brighton East (past 12 months) was $6.1 million for 18 Edro Avenue in June. The median price for a five-bedroom house is $3.593 million.
Scott Xue Kay & Burton
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FEATURE MUST LOVE PASTA
Words by Jenny Valentish · Photos by Mia Mala McDonald · Hair and make-up by Dana Leviston
The latest cookbook from trailblazing vegan chef Shannon Martinez makes plant-based Italian food hot
Shannon Martinez makes vegan food so deliriously exciting that her flagship Melbourne restaurant Smith & Daughters has achieved cult status in the decade since its opening. But it takes more than respect to survive the industry in 2024 Thankfully, Martinez has always had the smarts to read the room. Actually, she doesn’t so much read the room, as tell the room what it’s been dying to read.
The inverted “EAT VEGAN” cross on the cover of the first Smith & Daughters cookbook inspired a thousand tattoos. The book launched Martinez’s TV profile – including a guest spot setting Masterchef’s first vegan challenge – and was followed by Smith & Delicious, and Vegan With Bite
Martinez’s fourth book, Vegan Italian Food, has the gothic-kitsch aesthetic of a Dario Argento film. There’s a defiance to the unapologetically hectic presentation: overturned glasses, gelato spillages, generous portions grabbed by the fistful. It’s like the after-party to Martinez’s hellish last few years.
After being railroaded by serious illness three times, she’s thrown her focus into the book and the newly reinvented Smith & Daughters Social Club in Fitzroy. In her own words, “I’m back and I’m like a freight train to make up for lost time.”
People talk about “food porn”, but Vegan Italian Food is specifically like a movie scene where the couple sweep everything off a table and get messy. I was just so sick of “flat lay” cookbooks. There’s one shot in particular, the Calabrian chilli paste, which reminds me of that [1980s] Women’s Weekly Microwave Cookbook aesthetic I love so much. We shot it at the house of Emma Abrahams [whose Heart of Bone jewellery adorns Martinez’s scarlet-taloned fingers on the cover] Her house is a Saltburn-esque trashed mansion. As a Spanish-Australian, did you have to do much research to make an Italian cookbook? A little bit, but Smith & Daughters went fully Italian for five years. In Spain, the vegetarian dishes almost always contain meat, so I have to veganise them quite heavily. Italian food is naturally vegetarian and vegan-friendly. It traces back to those peasant areas where they use pangrattato [seasoned breadcrumbs] instead of parmesan and little things like that. One of your tattoos reads NPFP – Never Pay Full Price. With your section on jarred condimenti, and preservable basics such as dried mushrooms and thick tomato passata, are you coaching us into a thrifty nonna mindset? Whenever my mates and I joke about a zombie apocalypse I realise
there are a lot of people who are going to not be around because they’ve lost that art of preservation of food. If you’re struggling with money, go to a market at the end of the week, towards the end of the day, and you’ll get a car full of stuff for 20 bucks … But it’s essential to know how to treat these things, because sometimes it’s towards the end of its life.
You were diagnosed with triple-negative breast cancer in 2020, coinciding with lockdowns. How did you cope? My first
largely so. Do you think we’re seeing more people who are vegan-curious? I think they’re more health-curious. It’s pretty safe to say that the vegan bubble has burst, and what’s come after that is people putting more thought into what they’re putting into their bodies. But god forbid that Tafe will teach you anything about vegan food. I think it’s still just a couple of hours in an entire apprenticeship, and then it’s all tied in with allergies rather than seen as a serious component. Actually,
“I was so worried that people would forget about me, or someone was going to take my place, all these things going through my head. I was going to work with tubes hanging out of my chest!”
cancer lined up with my first contract [ as culinary director ] for Ovolo Hotel South Yarra, and my second one for the Ovolo Hotel Sydney. Both times I had to create menus for those restaurants, I couldn’t taste anything, so I had to rely on my staff and muscle memory. I started gardening at a nursery a five-minute walk from my house and it saved my sanity. The first thing I did when I woke up was make my coffee and then babysit my garden. You’re not thinking about all the other [stuff] in the world, and I wasn’t thinking about my cancer.
You’re not vegan, though your diet is
Why do you think we have such a cultural obsession with chefs? Do you watch shows like The Bear and Boiling Point where the chef is a tortured genius? Yep. I have mixed feelings because it rings true, but it’s still glorifying that aggressive male chef. It’s funny, because we get slammed by the media if we step a foot wrong, then The Bear comes along and people love it.
It confuses me. What do you want? Do you want us to be that guy? I grew up in some pretty [terrible] kitchens, and I always told myself that if I ever had my own – especially for women in my kitchens – that they would never, ever feel what I felt.
You started the Smith & Daughters Social Club in August, which has a snackier menu and more of a focus on good times than settling in for the evening. The Social Club gets rid of the mandatory set menu and allows people to use us as a place to have a couple of drinks and snacks. I’ve got the music cranked too high for some people, but whatever. There’s life back in there. It’s actually purely the way that Smith & Daughters is surviving. You think about restaurants around the world, and how bad it is for us at the moment, then multiply that by 100 for vegan restaurants. This is why I have all my other jobs.
I must admit, when I saw your “culinary director” roles at Marvel Stadium and the Ovolo Hotel gigs, I thought you must be rolling in it. I only just made my home rent last month. I do make a good amount of money with all my gigs, because I work my arse off, but every cent goes to keeping my doors open. I don’t have a business partner, and I always put my staff first. During Covid, I kept all 52 of them employed. So at least I know that if something happens over the next few months and I do have to shut the doors, I can say with a clear conscience that I did every single thing I possibly could to make it work.
the last I heard, they were using my books to teach it, which is wild.
There’s long been a crossover between punk and veganism. Was that your route in? I was head chef at the East Brunswick Club [in 2006] and we had a lot of punk shows. I started getting asked more and more for vegan food. That year I also played on the [US] Vans Warped tour. I had a goth-industrial band called Voltera. With bands like AFI and NOFX, there were plenty of vegans on the tour, so I jumped in with the catering team and started cooking.
It’s hard to imagine when you get to rest. Have you finally mastered the art of the siesta? Unfortunately, I’ve gone back to my usual manic, 1000-mile-an-hour self. Last December, I got really sick again with a fungal infection and actually almost died. I’d really built up momentum in my career, then I just got floored.
I was so worried that people would forget about me, or someone was going to take my place, all these things going through my head. I was going to work with tubes hanging out of my chest! I’m trying to take my power back. I’m still gonna do what I was trying to do.
LIKE A LOCAL
Bentleigh
By Ruby Harris
Looking for good coffee and plenty of greenery? Bentleigh is a laid-back suburban neighbourhood near McKinnon and Brighton East. The leafy locale, 13 kilometres southeast of Melbourne’s CBD, is dotted with food spots, vibrant shopping strips and local markets great for weekend perusing. Kick off your day at Little Tommy Tucker on Centre Road for a morning cuppa and a delicious brunch. It’s a local favourite offering up a pretty massive menu that covers all the standard favourites, plus more. Nearby, there’s also District Brewer, serving Symmetry Coffee Roasters’ brews and Vietnamese iced coffees. The cosy atmosphere encourages you to stay for a while – bring along a book or your laptop. If you’re after something sweet, head to Fifth Chapter or Artisanal Bakehouse, offering flaky pastries like cinnamon scrolls filled with vanilla cream and a standout pistachio croissant. After breakfast, continue strolling along Centre Road, Bentleigh’s main shopping hub. There are several great op shops scattered along the strip for vintage finds. While away the time hunting through racks before your next food stop. Later in the day, a happy-hour drink at Sonder is never a bad idea. The indoor and outdoor bar, inside the former State Savings Bank, is fitted out with tiki-style umbrellas, fairy lights and lanterns. It’s a great spot for post-WFH days.
If you’re looking to get lost in nature, there’s plenty to be found in Bentleigh. Hodgson Reserve and Halley Park have lovely walking trails, plus plenty of places to sit and picnic as the weather heats up. A visit to the Bentleigh Sunday Market, taking over the railway station car park, is also great to find fresh produce, antiques and local crafts.
For dinner, Chichi’s serves up Israeli-style grilled meats and hummus plates, while Tavola is a go-to for fans of hearty Italian fare. Otherwise, pop into The Bentleigh Social for evening drinks, where you can enjoy classic cocktails and 16 beers on tap. Plus, there’s trivia every Tuesday night.
Bentleigh is a family-friendly suburb offering great schools, parks and diverse dining options. With easy access to Brighton Beach, Southland and Chadstone, it combines convenience with community spirit, making it a safe and appealing choice for families.
Average Age
39
Median Weekly income $2,263
Clockwise from top: Centre Road, street art, Sonder bar, Little Tommy Tucker
WHAT THE AGENT SAYS
“Bentleigh
of
a
Clockwise from top: Bentleigh Fresh Fruit Centre, Artisanal Bakehouse, Hodgson Reserve, Chichi’s, all photos Casey Horsfield
Leon Gouzenfiter Gary Peer
STUDIO VISIT Into Carry
Words by James Williams · Photos by Casey Horsfield
Sometimes you think, ‘why would anyone want to get involved in this thing?’ It seems like it’s all dread and sacrifice,” Luke Phillips tells Broadsheet . Talking about the environment can feel like a litmus test on optimism. There’s a lot to celebrate, but there’s a lot of heartbreak too. “The closer you are to the world of sustainability or [ the ] regenerative agricultural circular economy, the harder it can be to stay optimistic.”
Phillips, the founder of Collingwood-based label Into Carry, moved from Echuca to Melbourne to study industrial design at RMIT University. While working at a lighting design studio after graduation, he found himself hitting a wall. “The work we were doing there was super rewarding from a technical design perspective, but I lacked a little bit of purpose.”
As he led group tours around carbon-neutral distillery Four Pillars Gin, Phillips converted himself on the subject. “All of a sudden the narrative was switched in my head, which fed back into my practice as a designer: ‘What can I do to try to have some effect using waste materials?’” he explains. “It seemed like a great way to start, and it was also something I could do from my bedroom with a little sewing machine I had at the time.”
Phillips started Into Carry in late 2019, experimenting with waste materials he turned into stylish bags and sold via Instagram and the Rose Street Artists’ Market in Fitzroy. By the end of 2021, he’d signed the lease on the ground floor of a co-working space in Collingwood.
Some designs are discreet about their upcycled origins, while others let the waste matter become a central design feature. There’s a snakeskin material made from netted fruit bags, Bonsoy bottles turned into backpacks, and local festival banners reborn as appliques. Its sleek origami structure gives each bag a set of clean lines that neatly frame the reclaimed materials instead of hiding them. Plus, you can unfold the carryall to make cleaning extra simple.
A range of designs are available to purchase online but you can also bring in a pair of old jeans to turn into a bag in a three-hour workshop. A semester of classes, over five weeks, teaches sewing fundamentals, bag making and mending techniques that you’ll use for life. “The first lesson is my favourite because most people don’t know how to sew at all and pick it up really quickly,” Phillips says. The studio’s cafe
space, Into Coffee, also hosts regular community potlucks aligning with the semesters, which are known to blow out into something more like a house party.
“It’s a funny one because there was no intention [to form a community] and we don’t really put much into it,” Phillips says. “But the community is now core to everything that we do and it runs itself most of the time.”
Customers feel perfectly at home in the cafe. Many come multiple times a day, embracing the venue as an extension of their own lounge room. While he’s demonstrating where the bottle cap shreds are moulded into hardware, a regular strikes up small talk.
“Busy, busy?”
“Busy, busy. Worky, worky, yeah. You’ve got the best spot,” Phillips says.
The customer points to the one in front, occupied by another regular. “Or that one.”
“Sue’s been coming here longer than you have, so she gets her way,” Phillips jokes.
Behind the counter, cabinet curtains are made from a bright orange construction material. “Someone emailed me a couple years ago and said, ‘We’ve got these ventilation bags.’ You and I don’t know what a ventilation bag is – coal mines in Western Australia, they’re burning through them.”
Two weeks later, a big semi arrived at Phillips’s studio door. “‘Where’s your forklift?’ they asked me. I had to borrow a forklift from Ocean Made Seafood down the road,” he laughs. “I still don’t know what they are for.”
Outside of Australia, there’s an appetite for Into Carry around the world. “Melbourne is often our third highest engaged city. Chile and Brazil are the top two countries.” Though the intent wasn’t to become an online upcycling resource, Phillips is happy rolling with it. “It’s a cool unexpected turn. I would love to take our model and transport it to a different country that has totally different knowledge, waste streams and environment.”
Into Carry currently has an online course for upcycling soft plastics and is testing out formats for online workshops so he can bring everyone along for the ride. “You can’t upcycle your way out of the waste issue,” Phillips says. “But what makes [Into Carry] valuable is that it’s a tangible everyday object that tells the story of reuse, and it breaks the cycle of linear consumption.”
HIGHETT COMMON
High-end living in a natural parkland setting
Words by Liz McLachlan
Highett Common has unveiled The Mews Collection – the third stage of this visionary net-zero targeted Bayside community.
The $600 million urban renewal precinct integrates three hectares of preserved woodlands and a new one-hectare public park.
The precinct’s third stage promises highend living while preserving sustainability, with 185 apartments across three buildings.
Designed by ClarkeHopkinsClarke, The Mews Collection’s one, two and three-bedroom apartments have floor-to-ceiling windows optimising natural light and views of the parkland.
Features include wraparound terraces, ground-floor parkland access and a natureinspired interior materials palette.
The luxury collection of 12 apartments offers premium features such as Gaggenau kitchen appliances, timber flooring, and integrated home automation.
Completion is expected in 2026.
DESIGN
The Mews Collection apartments embody a natural, modern aesthetic. Timber floorboards flow into timber-inspired cabinetry, paired with marble or stone surfaces for a refined touch. Wraparound terraces and parkland views amplify the connection to nature, creating a tranquil yet contemporary living environment.
SHARED AMENITIES
For exercise and connectivity, residents have a fully equipped gym, wellness spaces for yoga and group fitness, and indoor and outdoor pools. Private dining rooms and expansive lounge areas enable residents to host friends and family for larger social events. Also on the doorstep are the new Highett Library and the reserve’s nature trails.
Location: Walk two minutes to the supermarket, cafes and the new library, five minutes to Highett Station. Walk 15 minutes or travel one train stop to Southland. Drive five minutes to beach.
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Wraparound terraces are among the many features.
A Full Belly Means a Full Heart in Orange, NSW
Ilive in Sydney and when I have a particularly tedious job to do, I’ll book a return ticket on the XPT to Orange and work on the train. Nearly five hours there and five hours back – it sure beats sitting at a desk. It’s not opulent – especially when “We have two extra toasties and some sausage rolls” blasts over the intercom – but it’s a gorgeous trip through the Blue Mountains and Central Tablelands of New South Wales, plus I get to spend four hours in one of the nicest towns around.
You don’t have to be a bored Sydney-based writer to enjoy the charms of Orange – they’re well worth
By Leta Keens
travelling for. Given the chance, I’ll stay overnight, so I can have a drink and a snack at groovy wine bar Hey Rosey or dinner at the Union Bank, which has an ever-changing menu. By choice, I’d rather arrive in Orange by car; that way, I can take a trip out to the Botanic Gardens and visit some local wineries, such as Philip Shaw or Borrodell Estate, which has a pick-your-own heritage apple orchard. Whichever way I get there, my daytime ritual is pretty similar – coffee at Factory Espresso (conveniently close to the station) before hitting the main drag’s bountiful op shops and Dirty Janes,
a rambling vintage emporium. Orange Regional Gallery and the museum next door are usually worth a look.
The one place I wouldn’t dream of missing is Cook Park Guildry, a community-run organisation housed in the old gardener’s cottage in a wellmaintained park. It’s the place to find jams, pickles, baked goods and jumpers like your nan used to make. For more goodies, time your trip to the second Saturday of the month when the local farmers market is on, and stock up on honey, beer, figs, cheese and olive oil.
LUXURY
Words by Maria Harris
South Yarra
263 Domain Road
$4.8 million-$5.2 million
4 3 3
Expressions of interest: Close 5pm, November 12
Agent: Kay & Burton, Nicole Gleeson 0414 809 221
This 1930s house has stood on the Domain Road hill for nearly a century. Updated interiors are characterised by sunfilled rooms, hardwood floors, a generous lounge and a second sitting room that once would have been the father’s “den”. The kitchen is very close to the dining room, which opens to a large courtyard. Families love this location because it is within walking distance of Melbourne boys’ and girls’ grammars, Domain village, the Botanic Gardens and Toorak Road.
Middle Park
297 Beaconsfield Parade
$13 million-$14 million
4 3 4
Contact agent Agent: Jellis Craig, Max Mercuri 0431 043 723
Once a Californian bungalow, this waterfront house is now a sophisticated family home with all the bells and whistles, including a lift connecting both levels. The luxurious main suite opens to a private garden, while the upper-level living area, with a magnificent kitchen and Wolf appliances, has panoramic bay views. An outdoor barbecue kitchen, double glazing, hydronic heating, a four-car garage and a location close to schools complete this picture of bayside bliss.
Toorak
2 Highgate Hill
$19 million-$20.9 million
6 7 6
Expressions of interest: Close 1pm, November 6
Agent: Sotheby’s, Antoinette Nido 0419 654 856 with Marshall White, Marcus Chiminello 0411 411 271
Designed by renowned architect Nicholas Day, this luxurious three-level house is almost a suburb in its own right. Opulence and glamour abound from the marble staircase to the bedrooms with en suites, the living spaces, the Gaggenau kitchen and the resort-style outdoors with a pool and Jack Merlo gardens. The roof terrace has CBD views, while the basement has a home theatre, gym, sauna and six-car garage.
Camberwell
33-35 Alma Road
$7.5 million-$8.2 million
5 3 4
Expressions of interest: Close November 12
Agent: RT Edgar, Warwick Anderson 0418 320 873
Villa Alma – a landmark 1888 Italianate property with a twostorey tower and city views in the Sunnyside Estate – is on the market for the first time in 40 years. The owner, designer Di Riddell, has renovated, extended and updated this trophy home so that it is now a spectacular residence with multiple living areas, a billiards room, a superb main-bedroom suite, a gourmet kitchen, and a retreat. The breathtaking gardens include a pool, pool house, tennis half-court and croquet lawn.
OPEN FOR INSPECTION
Words by Richard Cornish & Kay Keighery
WEEKEND
Clearance Rate of 64%*
Source: Domain Group
WHAT OUR MANAGING EDITOR SAYS
Brighton 24 Loller Street
$3.25 million-$3.575 million
4 3 3
Auction: 6pm, November 13
Agent: Kay & Burton, Matthew Pillios 0408 145 982
This two-storey house captures the zeitgeist of brutal and beautiful, blending nods to mid-20th-century design with cutting-edge technology and materials. One Design Office architects have given it a striking street presence and soothing interiors of marble and wood. There are verdant views from the main bedroom, and endless sky vistas from the rooftop terrace and winter garden. Desirable touches include a soaker bath, soft-close cabinetry and garden courtyards.
“CBA predicts rate cuts by year’s end, despite the RBA holding firm. NAB has moved its forecast to February 2025, with rates gradually dropping to 3.1 per cent by 2026.”
Glen Iris
504/1559-1567 High Street
$1.96 million-$2.15 million
3 3 3
Private sale
Agent: Marshall White, Robert Connell 0400 951 986
$3.81 million
Balwyn North 17 Cumberland Avenue
Sold by Jellis Craig*
*As reported on October 19, 2024
This penthouse apartment pairs its spacious interior with a massive, panoramic terrace. The main bedroom has a walk-in wardrobe, chic en suite and private balcony. The study hides away beyond a sliding door. The roomy kitchen-dining-living hub has two sets of glass doors to the covered section of the terrace, beyond which there’s oodles of space for sunny or starry soirees.
Expressions of interest: Close 3pm, November 7
Agent: Marshall White, Jack Nicol 0400 774 428
Neometro architects are renowned for creating homes that are practical and beautiful, with flow, warmth and connection. This three-level townhouse is no exception, with a pared-back design enriched by natural stone and timber finishes. Walls of windows bathe the home in natural light, and dark parquetry floors ground the rooms.
3 2
Auction: 1pm, November 9
Agent: Belle Property Sandringham, Campbell Moore 0403 227 224
Forget pesky keys. This new townhouse comes with keyless entry and many other life-enhancing extras. A stone’s throw from the Concourse shops, restaurants and services, it’s all about bright and effortless family living. You get bedrooms and social spaces on both levels. The open-plan hub enjoys an idyllic north orientation and flows out to a deck addressing the child-friendly backyard.
Toorak
Beaumaris
Natalie Mortimer Domain managing editor
Auction: 11.30am, November 9
Agent: Marshall White, Tom Rogan 0400 595 527
It’s Californian bungalow up front and contemporary at the rear. Behind its charming white and grey facade, the single-level house kicks off with three beaut bedrooms (the main with an en suite) and concludes with an expansive, open-plan living area connecting with a big deck and lawn backyard.
Expressions of interest: Close 4pm, November 6
Agent: Jellis Craig, Anthony Fordham 0408 107 514
Tucked towards the rear, this townhouse has a clever use of space: a garage on the lower level, two bedrooms and a bathroom on the ground floor, living and a balcony on the first floor, the main bedroom suite (with deck) on the second and a roof terrace on the third.
Auction: Noon, November 9
Agent: Fredman, Joel Fredman 0413 487 837
This new three-level townhouse is set in a leafy street in a very desirable part of Bayside. From the smart curve of the charcoal timber at the entrance to the solar-heated pool at the rear, it balances beautiful design with practical amenity. High-tech materials and doubleglazed windows give a six-star energy rating.
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Beaconsfield Parade, Middle Park
Expressions of Interest
Closing Tuesday 12th November at 2:00pm
Inspect
As advertised or by appointment
A STATELY BEACHFRONT RESIDENCE WITH DISTINCTION
• C1906, this Federation era mansion is one of the district’s original stately residences on a coveted boulevard that’s home to a fortunate few
• Grand scale matched by ornate master craftsmanship flows through every room
• Retains a magnificent arch of wood and stained glass, wood-mantled fireplaces, elaborate ceilings, stain glass windows, superb period detail and an impressive staircase.
• Modernised while passionately preserving every ounce of its soul
• Northern aspect that lends itself to a contemporary composition of your own crafting (STCA)
