Domain Review Bayside & Port Phillip - October 16, 2019 by Domain Magazines

PEOPLE & PROPERTY OF MELBOURNE

OCTOBER 16-22, 2019

MASTER TRAINERS ON TRACK FOR FREEDMAN 2.0

RACE DAY STYLE

FASHION TO STAND OUT FROM THE FIELD

SOCIAL SCENE

FOOD & WINE FOR CUP DAY PARTIES

SPR I NG R ACI NG EDITION

POWER & PASSION INSIDE MELBOURNEâ&#x20AC;&#x2122;S NEW STABLE

B AY S I D E & P O R T P H I L L I P

The editor’s desk

Welcome to our annual spring racing edition. No one covered the sport better than the late journalist Les Carlyon, who wrote about racing (a carry-over from our aristocratic roots) with a romanticism that is sometimes lost in this Instagram age – from the scallywags in the betting ring to the body language of the thoroughbreds. Through his prose, a handsome stallion with a neck arched like a carousel horse became a swashbuckling Errol Flynn-type character. Here, we capture that admiration, plus the fun of the party and tips on throwing a memorable Cup Day celebration at home. ●

FINAL TOUCH \ Statement earrings cap off a Fashions

PHOTO FINISH \ Threads by Melbourne fashion

on the Field-worthy ensemble, which is judged on a

designer Katie Pratt will be as hot as the Cup favourite

complete look. To balance this bold Ted Baker pair,

– her label Elliatt Collective features racecourse-ready,

team with a minimalist headpiece. ● tedbaker.com

feminine power suits. ● elliattcollective.com.au

THE EDIT SPR I NG R ACI NG EDITION

OUR COVER \ Kennedy Racing dawn trackwork at Pakenham. Photo by Julian Kingma.

MORE TO LOVE ONLINE Go to domain.com.au/domain-review General inquiries \ 9249 5226 \ editorial@domain.com.au Editor \ Emily Power Deputy editor \ Jessica Dale Senior designer \ Colleen Chin Quan Designer \ Emma Staughton Group picture editor \ Kylie Thomson Managing editor \ Alice Stolz Chief consumer officer \ Jason Chuck Chief executive officer Domain Group \ Jason Pellegrino Real estate sales director \ Mitch Armstrong \ 0438 820 767 mitch.armstrong@domain.com.au Retail sales \ retailsales@sales.domain.com.au

Is your mag missing? Distribution \ 1800 032 472 distribution@domainreview.com.au

REVIEW Domain Review is published by Domain Holdings Australia Limited and is printed by Elephant Group (Aust) Pty Ltd, 24c Victoria Street Windsor VIC 3181. All material is copyright.

B AY S I D E & P O R T P H I L L I P

Editorial assistant \ Hailey Coules

TOP HAT \ A wide-brim hat is a nod to spring racing

BEST BET \ Christian Louboutin’s new and second

carnival tradition – racing purists prefer it to fluffy

Melbourne boutique on Collins Street is good for

feathers. This elegant lavender style from Sheike is a

the sole; supple men’s styles will go the distance at

stylish pick for Oaks Day. ● sheike.com.au

Flemington and Caulfield. ● christianlouboutin.com

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SPR I NG R ACI NG EDITION

““I am Crystal Kimber” … and I’ve won Myer Fashions on the Field I first entered the junior Fashions on the Field

when I was 16, with an outfit I made in textile class. Both my mum and my grandma were dressmakers, so they were always sewing when I was a kid. When I was younger, Melbourne Cup was the big day on the calendar. One thing I always remembered watching on TV was the Fashions on the Field – I really dreamed of getting up there one day myself. In 2017, I took out the national final, which was so unexpected. It was probably one of my cheapest outfits, but definitely the most special. I inherited the skirt from my grandma, and she bought it at an opportunity shop about 30 years ago. I loved it as a kid because it was all these beautiful bright colours, and all the embroidery was made of very delicate raffia. When she passed away, she left me the skirt and I always said I wanted to make it into a dress because it was very long. When my mum and I were planning spring carnival outfits, it was sitting in mum’s sewing room, kind of half-made into a dress that we didn’t really know what to do with. We put an interesting top on it, and I wore a crown-meets-halo headpiece. I won a Lexus car, a massive Myer shopping spree and a Kennedy watch, which I still absolutely adore. This year I am the Myer Fashions on the Field ambassador, and I get to judge all the days. I think for me, sleeve detail is really on trend at the moment, and there are so many different ways you can wear a statement sleeve – a one-shoulder with a puffed sleeve, a long sleeve; there are lots of soft chiffons as well. Colour also plays a huge part, obviously outside of Derby Day. Expect to see a lot of ice blues and some pastels. Another trend that’s slowly coming through is high-shine PVC fabrics. A lot of designers, including Alex Perry, are slowly bringing through the PVC. Mum still makes some of my dresses. I do all the hand sewing and she does the machine work. Fashions on the Field is a fun addiction. I’ve made some really amazing friends over the years – it’s also about being able to catch up with people and sharing your mutual love of fashion. That’s been special over the years, and that’s what keeps me coming back. ● ● flemington.com.au/fotf

As told to

L A R I S SA H A M ●

Ph o t o

J U LIA N KI N G M A

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KENNEDY’S NEW DAWN COVER STORY An emerging thoroughbred racing stable

of dedicated horsemen aims to break from the field.

etail king James Kennedy is perched high up in a steward’s box, binoculars fixed squarely beneath his brow at Pakenham Racing Club. Beside him, renowned South African horse trainer Chesney van Zyl surveys a handful of thoroughbreds as they pace eagerly around the edges of the track. They trade quiet observations as most Melburnians are still waking up. There is one filly in particular showing potential. She doesn’t even have a name yet but is the most advanced of the eight runners Kennedy has adopted under his new Victorian stable. “It doesn’t mean she is the best,” he admits. “She is just the most likely to get running early. It’s all about timing. You just have to be patient.” The man who turned his late father’s watch company into an Australian business empire doesn’t just have his eye on the yearlings below.

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A ARON L ANGMAID ●

Ph o t o s

J U LIA N KI N G M A

He is ready to claim a stake in Australia’s multibillion-dollar racing industry. But like the freshly saddled two-year-olds that spring and jolt with energy in the morning light, Kennedy must learn to pace himself if he is to break from the pack. Kennedy Racing is pioneering what he hopes will become a revolutionary training movement. Where out-of-form runners are too often retired and forgotten, the 40-year-old Kennedy has plans to expand a stable with an ethos grounded on the teachings of famous “horse whisperer” Monty Roberts. It is a pain-free approach. Equine mindfulness, if you like. Kennedy sees the treatment of horses as key to his stable’s success. This passionate racing enthusiast – in slim-fit jeans and suede boots, no less – wants to be known for being more than just a naming rights sponsor. “The industry has fallen short,” Kennedy says. “That’s my belief. Animal welfare in general for me was incredibly important. “When you buy a race horse I think you take responsibility for the animal for its entire life. Race horses are not a commodity.” Together with Roberts, who in recent months has

“I was told once by a very successful man that you don’t really hit your straps in big business until you’re 60, so that’s encouraging.”

James Kennedy keeps a watchful eye on his horses, main; Kennedy Racing’s Pakenham stables, right.

been working closely with the Queen, Kennedy and trainer van Zyl share a vision for a stable capable of making a dent in group 1 fixtures. The team currently works from a modest facility at Pakenham but have plans to expand the operation under Roberts’ tutelage. An American horse behavioural expert who has been hailed for his non-violent training techniques, the 84-year-old believes the secret to a horse’s racing success is to identify the trigger for rogue behaviour then manage it. Kennedy understands that in an industry where thousands of livelihoods depend on the hooves tearing down a track on a carnival day, such a passive approach might be difficult to swallow for owners and trainers in need of tangible outcomes. But that is what he hopes might define him. “We are cruelty-free. I am not going to be a martyr for somebody who is trying to revolutionise the racing industry‚ that’s not what I am in this for.” In the meantime, Kennedy plans to continue

reinforcing the framework of a business his father Louis first started as a jewellery shop front in Sydney’s Double Bay. His naming rights deal with the Victoria Racing Club for Kennedy Oaks Day is halfway through its five-year contract. When asked about the future, he doesn’t see any reason why the relationship shouldn’t continue well beyond that. Meanwhile, Kennedy Luxury Group remains a match-day partner with the AFL for its annual fixtures in China. Kennedy is certain his father would be proud of what he’s achieved. “I think he would be impressed by the business that I have built and the roads I have taken in life,” he says. “I was told once by a very successful man that you don’t really hit your straps in big business until you’re 60, so that’s encouraging. “I have still have 20 years to go.” ● ● kennedyracing.com.au

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SPR I NG R ACI NG EDITION

The green shoots of a famous family

ne of racing’s most momentous images is the four Freedman brothers joined together to raise their arms in triumph after Makybe Diva won her third Melbourne Cup in 2005. The Freedmans got together for the photo in homage not only to the historic moment, but also to repeat what they had done similarly after winning four previous Melbourne Cups. It was an image of family and brotherhood. Although elder brother Lee Freedman was the managing director who, in the early days, held the trainer’s licence for the family that the press nicknamed the FBI – Freedman Brothers Incorporated – he was ably assisted by his brothers Richard, Anthony and Michael as a training team. Less than 10 years later, the brothers as a pack are no more. Staleness and circumstances split them, and thus ended a 20-year run for a racing juggernaut never before seen or since equalled. Apart from the five Melbourne Cups, the Freedmans won four Caulfield Cups, four Golden Slippers and two Cox Plates and combined for more than 130 group 1 wins. The Freedmans are now spread far and wide but all are still heavily involved in racing. Lee, now 63, “retired” a couple of times, but seems to have found a happy place as the leading trainer in Singapore. Richard, 57, who was the first to leave the Freedman nest, is in partnership with Michael, 51, who had successful training stints in Singapore, Sydney and Hong Kong before returning last year to Sydney. Lee’s long-time assistant Anthony, 55, remained on the Mornington Peninsula to train a relatively small team compared with the halcyon days of the 1990s. However, times are a-changing. There’s something of a rebirth of the Freedman empire as two sons of the “Fab Four” are emerging not only to revitalise the Freedman name in racing but also to revitalise their fathers. Anthony’s 23-year-old son, Sam, the youngest of three, was always the “one most likely” of the offspring of the four brothers to follow them into horse training. Continued p13

Hand on the reins: Will Freedman

DYNASTIES The Freedman empire, which ruled the Australian

and his father Richard at Rosehill.

turf for 20 years, is reborn through the next generation.

Wo r d s

DA N N Y P OW E R ●

Ph o t o

N I C WA L K E R

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SPR I NG R ACI NG EDITION

“That’s despite Dad doing everything to talk me out of it,” he says. Sam is the foreman at Anthony’s Pinecliff (Mount Eliza) and Flemington stables and the usually stoic Anthony admits that working with his son has instilled a new focus and a fresh approach – and the results for the stable have been quite astonishing in the past two years. The Freedman father and son will saddle up their first Melbourne Cup runner when Steel Prince steps out at Flemington. The circle is complete. Sam said he was always interested in horses, but his keenness for racing spiked when he was at Flemington to see Makybe Diva win the Cup in 2005. After finishing school and starting a university writing degree, he went to England to play cricket. While there he took a part-time job with trainer Roger Varian and he found that what started as something to do to fill in time turned into a full-time position over two years. He returned to Melbourne ready to join his father at Pinecliff, where he says the two often butt heads; at this stage, there is usually only one winner but the tide is turning as the young horseman gains more experience. “I really enjoy being with Dad while he is

JULIAN KINGMA

From p11

A N T H O N Y & SA M F R E E D M A N

“The opportunity of working with [son] Will was one of the reasons I returned to training.”

RICHARD FREEDMAN

inspecting yearlings at the sales. He has a great eye and has had tremendous success buying horses at the right price. I’ve learnt a lot from him about the type of horse he wants to buy,” Sam says. North of the border, Richard Freedman was stunned when his son Will, 28, after spending most of his time playing golf and singing in a band, tapped his father on the shoulder: “Dad, I want to be a horse trainer.” Richard laughs when asked what’s it like working with his son: “A lot like

The Freedman brothers – dubbed “the FBI” – after Makybe Diva won the 2005 Melbourne Cup.

JOHN WOUDSTRA

working with your brothers,” he says in an obvious reference to the sometime volatile existence of the four Freedman brothers matching wits under one roof. However, he admits that he’s enjoying working with and teaching his son, who is a late starter to the racing game. Will – named after William McLachlan, the Freedman brothers’ great-grandfather who was a champion rider in the early 20th century and won three Melbourne Cups – completed a media degree at Sydney University before deciding that working with horses was his vocation. Richard wasn’t as convinced, so he sent Will to work at Yarraman Park Stud in Scone with the strict instructions to “give him all the worst jobs” in the hope the experience would knock the idea out of his head. Despite given the task of feeding mares and foals in dry, dusty paddocks in 41-degree heat, Will loved every moment of it. The die was cast. “The opportunity of working with Will was one of the reasons I returned to training. We started with only nine horses at Hawkesbury, but now we have about 60 in work,” Richard says. Will completed a Darley Flying Start course, which is an international educational racing

program sponsored by Sheikh Mohammed bin Rashid Al Maktoum, although you get the feeling the hands-on education he gets from his father and uncle Michael is by far more beneficial. Will says he was always interested in horse racing, especially the family history, but was steered away from it by his family, conscious that there are better business opportunities in the wider world for a bright young man. “My light bulb moment came when I was picking up stones in paddocks in the heat at Yarraman Park. I realised while I was there that it was the animal that I loved, not so much the business,” he says. The learning curve has been swift. “Richard and I have robust discussions that only a father and son can have, and while he’s given me autonomy to run the barn, in the end there has got to be one decision-maker,” Will says. “I think working with me has given him a renewed interest in horse training.” Lee’s two daughters, media personality Emma and make-up artist Georgia, didn’t get “horsey” in the true sense but have forged successful careers on their own. Emma recently provided Lee with his first grandchild, a son, also named William. The Freedman name has a way to go yet in this racing game. ● ● freedman.com.au ● richardfreedman.com.au

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A golden era of racing TRADITION Fifth-generation Melbourne jewellers are

entrusted with creating the Caulfield Cup trophy.

M E G A N H U S T WA IT E

he Stella Artois Caulfield Cup may be run and won in a matter of minutes, but its stunning trophy is lovingly crafted for months leading into the big race. Armadale institution Catanach’s Jewellers has been making the cup since 2006 and it truly is a

team effort. Cup maker and silversmith David Russ leads the field who work on the trophy for more than six months. The Australian timber that forms the base is hand-turned and an engraver cuts out the handles then inscribes the cup which stands at

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40 centimetres, with gold that weighs 1.5 kilograms, and spans 25 centimetres in width from handle to handle. Catanachâ&#x20AC;&#x2122;s managing director and owner Amanda Catanach, the fifth generation of the family business established in 1874, says creating the Caulfield Cup is an art. â&#x20AC;&#x153;The cup is made out of solid ninecarat gold and the gold has to be rolled out in sheets and thatâ&#x20AC;&#x2122;s done in Germany because thereâ&#x20AC;&#x2122;s no rollers in Australia that can roll out the sheets to the specifics we need. That takes six to eight weeks,â&#x20AC;&#x2122;â&#x20AC;&#x2122; she says. â&#x20AC;&#x153;One of the old masters who made the cup for many years taught our trophy maker David Russ how to make it. â&#x20AC;&#x153;The layers are put on a solid steel shape and the gold is spun around them, a little bit like spinning wool,

â&#x20AC;&#x153;Thereâ&#x20AC;&#x2122;s about 10 parts to the Caulfield Cup. The bowl, handles, three or four parts to the stem and the base and all of them are spun in different sections then hand soldered together with gold solder. Then the cup has to be polished and perfectly finished. It takes a long, long time but itâ&#x20AC;&#x2122;s a labour of love.â&#x20AC;? The family business is proud to play a pivotal role in one of the biggest days on the Australian racing calendar. â&#x20AC;&#x153;We love making the cup and all things Caulfield. My father started the relationship in the early 1970s and weâ&#x20AC;&#x2122;ve been aligned ever since, sometimes in big ways â&#x20AC;&#x201C; like we are now, weâ&#x20AC;&#x2122;re one of their major sponsors â&#x20AC;&#x201C; and sometimes in small ways,â&#x20AC;&#x2122;â&#x20AC;&#x2122; Catanach says. â&#x20AC;&#x153;Itâ&#x20AC;&#x2122;s a beautiful piece and a thrill to be able to say we make one of the

and that forms the shape of the cup. Itâ&#x20AC;&#x2122;s a historical cup and the shape doesnâ&#x20AC;&#x2122;t change, itâ&#x20AC;&#x2122;s been very much the same shape since the inception of the race in 1879.

The Caulfield Cup is made from gold sheets rolled in Germany.

most iconic horse racing trophies in Australia.â&#x20AC;? The final touches to the Caulfield Cup were made on October 4. It will be safely stored until race day on October 19. â&#x20AC;&#x153;Thereâ&#x20AC;&#x2122;s a timber case we hand-make that it lives in. Thereâ&#x20AC;&#x2122;s a replica that does the rounds because weâ&#x20AC;&#x2122;re quite particular and donâ&#x20AC;&#x2122;t want hands on the genuine cup,â&#x20AC;&#x2122;â&#x20AC;&#x2122; Catanach says. Amandaâ&#x20AC;&#x2122;s great, great-grandfather George arrived in Melbourne from England during the gold rush to produce hand-crafted fine jewellery. Today, her daughter Olivia runs Catanachâ&#x20AC;&#x2122;s trophy division which crafts 2000 trophies each year. The business also gives its name to Catanachâ&#x20AC;&#x2122;s Jewellers Blue Sapphire Stakes Day, on October 16. â&#x2014;? â&#x2014;? catanachs.com.au

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Top nosh T

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FOOD Dine like the A-listers with

KARON PHOTOGRAPHY

glam Birdcage dishes to inspire your next Cup week party. L E XU S M A R Q U E E D E LI G H T S

he spring racing carnival is upon us once more with its frocks, hats and conspicuous excess. When it comes to the food, the chefs catering Melbourne’s annual sporting and social extravaganza know the only thing you should leave to chance has four legs and is running around the track. Whether in the Birdcage or hosting friends at home, spring racing culinary success is all about planning ahead – and with these tips from two leading marquees, you’ll be a leader in the field.

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For Matt Stone and Jo Barrett, the chef partners of multi-awardwinning restaurant at Oakridge winery, this year is their first experience of spring racing. They learnt that luxury car maker Lexus were eager to embrace the locavore, ethical and sustainable principles that have made their Yarra Valley restaurant a leader in the national field.

Bumble marquee Bumble made its Birdcage debut at the Melbourne Cup Carnival last year, and for its repeat appearance in 2019 is in full flight. Led by Michelle Battersby, Bumble has been the creative visionary for the menu development alongside chefs from the Merivale stable. Bumble guests over the four race days will graze on canapes such as steak tartare reimagined as a finger

food, while desserts bring the bling with gold-brushed milk chocolate lollipops and glitter strawberries. When it comes to transplanting the Birdcage pizzazz to the home, Battersby is a believer in going glam. “My tip is ... prep as much as you can before they arrive.” A dessert that combines beauty with simplicity cannot be underestimated. “I’d take inspiration from our Bumble Birdcage marquee menu – and the Made by Merivale chefs assure me, not too tricky to make at home.” Try melting an assortment of chocolate and dip in your choice of fruit, nuts or marshmallows. ●

STEVEN WOODBURN

Lexus marquee

M I C H E L L E BAT T E RS BY

SIMON SCHLUTER

J O BA R R E T T & M AT T S T O N E

Inside the Landmark by Lexus marquee guests will be treated to a signature Oakridge dish of “today’s and yesterday’s bread” with fresh burrata and olives. The sourdough is made with flour hand-milled by Barrett each day; the old bread isn’t discarded but pulped into porridge and turned into a cracker. Those principles can also be extended to serving people at your own Cup day soiree. “I love food being shared at home,” Stone says. “Things like peas and broad beans and asparagus are always great and they eat well at room temperature. “Just add fresh goats’ curd and preserved lemon to keep it nice and fresh and lively.” To get the most out of Cup celebrations at home, you don’t want to be tied to the kitchen. A failsafe move is slow-cooking a whole lamb shoulder to serve pulled, dressed with fresh herbs and olive oil.

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ACHIEVING

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SPR I NG R ACI NG EDITION

The carnival canape FOOD How a chicken sandwich became an icon of racing celebrations. Wo r d s

Pair a Peter Rowland chicken sandwich with a flute of bubbly.

or a sandwich – a humble sandwich – to be an integral part of the Melbourne Cup mythology is remarkable. Along with the socialites and stilettos, the champagne and the Cup itself, the crustless white triangles have become the expected livery of the spring racing carnival. These are no ordinary sandwiches. They’re Peter Rowland’s chicken sandwiches, and they’re about as upwardly mobile as any sandwich has a right to be. The caterer to Melbourne’s swankiest events and chicest soirees, Rowland began serving them when he launched his company in 1962. They made their Cup week debut in 1969, when the Nursery car park went from a place to park cars to party central. “It was wonderful. Lloyd Williams, Gerald

L A R I S SA D U B E C KI

Delaney, Susie Holt ... the bluebloods of Melbourne, all in their Chanel suits and dresses. They just looked magnificent on the grass and in the Birdcage,” recalls Rowland, now a sprightly 81. “They used to just have their cars with a couple of deckchairs out back and maybe a beach umbrella. Market umbrellas hadn’t even been invented yet. “Then it started to grow. Lloyd decided to put up a tent on one of his car spaces, then he got smart and bought three spaces and put up a bigger tent. Then, of course, everyone started to do it. They’d have chicken sandwiches and champagne and nothing else. What else do you want?” When the Nursery car park was cementing itself in the 1980s as the premiere place to be instead of

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GREG BRIGGS

PE T E R R OW L A N D

trackside, Rowland and his regular collaborator, late florist to the stars Kevin O’Neill, got talking to Rick Jamieson, the name behind Harry the Hirer. “He said ‘I’ve got some great striped tents’, and Kevin and I said in unison, ‘Make them white, or don’t come’.” Rowland has loved the evolution of spring racing. He was there on Derby Day in 1965 when English model Jean Shrimpton scandalised Melbourne with her above-the-knee dress. “She looked magnificent, like Brigitte Bardot in the first scenes from And God Created Woman.” Two decades later he catered a formal sit-down meal in a tent for 80 of Christopher Skase and wife Pixie’s closest friends and associates. “We served duck a l’orange and chocolate souffles. The whole carnival just morphed into more and more.” Fuelling the spring racing carnival for 50 years takes some doing, but any ordinary sandwich would do well to have these beauties on their

dream-manifestation vision board. White crustless triangles filled with poached chicken breast (“no thigh, you can tell by the colour”) bound in mayo (“take whatever recipe you have and double the mayo”) with parsley and a pinch of salt. The bread is a white sandwich loaf from Tip-Top that soaks up the sauce without falling apart. You can add a pinch of paprika if you’re making them at home, too, but a non-negotiable is making sure the butter is spread right to the edges. Rowland doesn’t hobnob with clients. “People used to offer me a drink but now they know not to. I’m just focusing on the job at hand. I’m a caterer, I remember my place.” Client loyalty to him is repaid with his discretion. “My view of the world is that there’s no such thing as a scandal; there’s just getting caught.” ● ● peterrowland.com.au

Delicious bites in Peter Rowland’s spring racing canape box for order, including his chicken sandwich. LISA ATKINSON

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SPR I NG R ACI NG EDITION

Raise a glass DRINK Tipples for a gathering in the

racecourse carpark or a soiree on home turf.

ome people believe the spring racing carnival is about horse racing. Those who aren’t kidding themselves understand that it’s more an excuse for treating yourself to long lunches and better-than-usual wine. It’s also an ideal opportunity to get yourself off the beaten track and add something new to the repertoire. Here are some suggestions from wineries, wine stores and restaurants to aid you in the task. Giddy-up! ●

Rosé, $29

MICHAEL HARDEN ISTOCK

Wo r d s

2018 Groiss Ried Hasenhaide

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Austrian winemaker Ingrid Groiss is renowned for her skill with rosé. Co-owner of online wine store The Local Drop, Jagdev Singh says it’s “bright, with the most gentle fizz ... and screams spring with every sip. It’s made from a blend of handpicked pinot noir and Zweigelt.” Food match: Perfect with a lobster roll. ● thelocaldrop.com.au

Bellenda Cosi E Col Fondo, $35

2019 La Violetta Spunk Nat, $37

Fine wine buyer at the Prince Wine Store Roscoe Halligan-Rose says “Bellenda stands head and shoulders above most of the mass-produced examples. The focus here is on traditionally made, bottle-fermented wines that express their regionality, the kind of wine you want to pop at the start of a long lunch or dinner.” Food match: Chicken sandwiches with lashings of mayonnaise.

This pet-nat from Western Australia is highly recommended by wine store Magnum + Queens. It is, says coowner Kirsten Dickie, “a super fun, party wine made with a blend of riesling and shiraz. It’s preservativefree. Gently sweet, crunchy texture and just the right amount of fizz.” Food match: Pairs well with salty snacks and fried vegetables. ● magnumandqueenswine.com

● princewinestore.com.au 2017 Oakridge 864 Chardonnay,

2017 Moreau Naudet Chablis, $65

$85

Oakridge Estate in the Yarra Valley is renowned for its chardonnay and this single block wine has the awards to prove it. It’s lean, elegant, complex, flinty chardonnay that compares favourably with premier and even grand cru burgundy. Food match: Jersey milk brie, preferably handmade from Oakridge chefs Matt Stone and Jo Barrett.

The Chablis Bar at Japanese restaurant Kisume is an excellent venue for an apres-race debrief. Wine guy Philip Rich has this chablis available by the glass or the bottle. “This saline and minerally chardonnay spent 20 months on lees, giving the wine texture and a depth of fruit you don’t always see at village chablis level.” Food match: Sushi or grilled fish.

● oakridgewines.com.au

● kisume.com.au

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Melbourne’s most perfect inner city residence.

Intelligent design allows each residence vast corner exposures with dual aspects for highly evolved and spacious interiors. Every residence has its own private lobby and the ease of direct lift access to all aspects of The Eighth; including a rooftop pool and bar, day spa and wellness level, executive lounge, office spaces, café and wine bar. Quarter-floor residences – $1.85M with two car parks. Enquire now for a private appointment at The Eighth display gallery. 8 Palmerston Crescent, South Melbourne. Damon Krongold 0418 850 757 Peter Kudelka 0418 319 439 TheEighth.com.au @TheEighthMelbourne

Developed and built by Crema.

HOME & ARCHITECTURE

E M PH A S I S O N W E L L N E S S

THE EIGHTH \ A HEIGHTENED SENSE OF BEING

n a world of rapid change, with lines blurring between life, work and play, most people aspire to the opportunity, freedom and space to tailor their lifestyles. Crema Group development director Nicolas Crema has collaborated with architect Peter Kennon and interior designer Mim Fanning to create The Eighth, a new Domain Precinct building designed to respond to this seismic shift, with an accent on global wellness trends. Kennon describes the building as a “container for life” where people’s lives will naturally spill from their residences into other parts of the building that enhance social interaction, collaboration and restoration. A minute’s walk from the Royal Botanic Gardens, The Eighth offers 36 residences across its top 12 floors, with no more than four corner residences on each level, and private lift access to each home. The fifth floor is dedicated to an executive club lounge and European-inspired day spa and wellness studio, while crowning the building is a rooftop pool and bar. ● LIZ McLACHLAN IN PARTNERSHIP WITH

THE EIGHTH TheEighth.com.au 8 Palmerston Crescent, South Melbourne ● Developer \ Crema Group ● Builder \ Crema Constructions ● Architect \ Elenberg Fraser ● Interior Designer \ Mim Design AMENITIES

DESIGN

● Apartment areas \ 128-253

While the concierge manages

Residences have a private

available

daily chores, residents can

lift lobby and a vestibule for

● Sales \ Kay & Burton

work or meet in the executive

deliveries. Living areas enjoy

Projects - Damon Krongold

lounge before unwinding in the

dual aspects and some feature

0418 850 757 or Peter Kudelka

steam room, hammam, spa or

fireplaces; views are maximised

0418 319 439

sauna in the European-inspired

but interiors are protected,

● Display gallery \

day spa and wellness studio;

ensuring privacy. Recessed

8 Palmerston Crescent, South

then socialise or relax at the

bedroom lighting will enhance

Melbourne

rooftop pool and bar or in the

sleep while main en suites will

● Open \ by appointment only

street level wine bar/cafe.

feature natural light. Nearly all

● Forecast completion \

homes have stone baths.

Early 2022

sqm typically but larger options

Hover your

PRICING GUIDE

LOCATION \An easy stroll from the

camera phone

Two and three-bedroom

city, The Eighth is close to top art

over app code to

residences: $1.45 million to

and dining destinations. ●

view the listing

$4.65 million

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BRIGHTON EAST \ 9 BLANCHE STREET 4

Enter Blanche Street, and enter a time warp. This is not a street in which the new is forbidden; it’s about the vibe. Here, kids play chicken with the (very few) cars. They ride their bikes to the nearby Hampton Street shops, which include a post office, a locksmith and a fish ’n’ chippery. It feels like the 1980s yet with a few necessary updates, and that’s just what this impressive two-storey house is all about. A solid build from the decade when the indooroutdoor thing was just hitting its stride, the free-standing house has a north-westerly garden with a pool that deserves to see hordes of children splash-bombing into its turquoise depths. The house has just been renovated and has a new kitchen and beautifully updated bathrooms. However, the essentials remain the same – full-length windows, scrubbed pine floorboards and the pleasant air of a good time all the time. On the beach side of the Nepean, and walkable to schools, Bay Street and North Brighton station, it’s a sweet spot for families who pack a lot into their day with minimal fuss. The house has a double garage, with internal access, at the front. Steps lead up the glass entry. The adjoining living and dining rooms, neat in pine and neutral tints, have stacker sliders to the big L-shaped deck above the garden. A cavity slider leads to the kitchen and meals area, which opens on two sides to the deck. The kitchen is lustrous in white Calacatta-style stone and has a breakfast-bar island and Smeg induction cooktop, oven and dishwasher, satinfinish cabinetry and a subway-tiled splashback. Pool-party

FINAL WORD

people will enjoy the garden, where a pergola deck at the rear offers an elegant place for outdoor dining. Of the four double bedrooms, one is in a secluded groundfloor wing next to a fully-tiled bathroom with a shower. The

“THE FOCUS IS ON LIFESTYLE IN THIS BRILLIANTLY RENOVATED, FOUR-BEDROOM FAMILY HOME NEAR BAY AND HAMPTON STREETS. IN A QUIET FAMILY POCKET, IT’S A POOLSIDE SANCTUARY.” CALVIN REID – AGENT

adjacent laundry opens to a side courtyard. The first floor has three grey-carpeted bedrooms, all with sliding-door wardrobes. The main bedroom has direct access to the dual-entry bathroom, which looks smart in fully-tiled beige porcelain with a free-standing bath and a glass shower. ● ALISON BARCLAY property@domainreview.com.au Agent: Jellis Craig, Calvin Reid 0413 878 860 Price: $1.7 million-$1.8 million Auction: 11am, October 19