Domain Review Bayside & Port Phillip - October 23, 2019 by Domain Magazines

I N S I D E T H I S W E E K V I N C E N T F A N TA U Z Z O

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CORRIE PERKIN

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K AT H Y L E T T E

OCTOBER 23-29, 2019

PEOPLE & PROPERTY OF MELBOURNE

OCTOBER 23-29, 2019

KATHY LETTE

‘WHAT I DO IS FEMINISM LIGHT’

VINCENT FANTAUZZO

STORIES BEHIND THE PORTRAITS

CORRIE PERKIN

A LOVING WORD ABOUT BOOKSHOP S

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KATHY LETTE

‘WHAT I DO IS FEMINISM LIGHT’

VINCENT FANTAUZZO

STORIES BEHIND THE PORTRAITS

CORRIE PERKIN

A LOVING WORD ABOUT BOOKSHOPS

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The editor’s desk

In this era of meal-delivery apps, this week’s cover feature is a refreshing reminder that simple cooking is often best. Writer Sofia Levin interviews five of Melbourne’s tops chefs to extract their secrets to success in the kitchen – specifically, the techniques and approaches that can be replicated at home. This weekend, why not try whipping up a spaghetti el burro (pasta, butter, cooking water and cheese), the go-to dish of Tipo 00 co-owner Andreas Papadakis. And your rice will never be fluffier than if you follow the wisdom of our cover star Yosuke Hatanaka – artful sushi master of Neil Perry’s Sake. ●

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OUR COVER \ Yosuke Hatanaka, brand culinary chef at Sake Restaurant and Bar. Photographed by Julian Kingma.

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FIRST PERSON

“ I am Dr Erich Fitzgerald ” … a palaeontologist & senior curator, Vertebrate Palaeontology at Museums Victoria An old family friend told me that they have a memory of me at the age of about four or five saying, “When I grow up, I’m going to be a palaeontologist. Do you know what that is?”. I’ve had a one-tracked mind ever since. When I finished secondary school, I wasn’t that interested initially in pursuing a science degree. So, looking at what had the most flexibility, I enrolled in an arts degree, but I ended up studying about 75 per cent science subjects. Those subjects really rekindled my childhood passion for fossils and evolution, so at the end of the year I switched to science and studied every subject I thought would lead to me having a good tilt at becoming a palaeontologist. It’s a notoriously difficult field to get into because it’s so competitive and there’s so few jobs. When I was at university, I started volunteering at Museums Victoria. I’d unpack the fossils that were sitting in rows and rows of cabinets in an underground vault. It was like being in an Aladdin’s Cave for me. I went to the US to do an 18-month postdoctoral at the Smithsonian Institution. I came back to Melbourne to do another temporary fellowship at Museums Victoria and from there was lucky enough to come on staff. Unfortunately, it’s not every day that we get to head out into the wild somewhere to do field work, digging up millions-of-years-old bones and teeth. A lot of it is answering emails, writing reports and checking student manuscripts. On average, three to six weeks of the year is spent out in the field. However, right now we’ve got a major project around the exploration and discovery of a top-secret fossil site right here in metropolitan Melbourne. It’s literally in the suburbs. I can’t reveal where it is, but I can give you a hint of what’s there. It’s a huge site where we’re finding the 5 million-year old fossils of gigantic sharks the size of a train carriage, ancient whales, sea birds that have fangs growing out of their beaks and wingspans as wide as a Toyota LandCruiser. We’re in the early stages, but it promises to be one of the most important urban fossil sites ever to be discovered in the world. ● ● museumsvictoria.com.au

As told to

M E G C R AW F O R D ●

Ph o t o

J U LIA N KI N G M A

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COVER STORY

elbourne is blessed with talented chefs, but cooking at home is vastly different to cooking in a restaurant. We rallied five experts to provide tips, bust myths and help you take your home cooking to the next level. PASTA

Andreas Papadakis HEAD CHEF AND CO-OWNER OF TIPO 00 & OSTERIA

Chef lessons

Culinary genius

A N D R E A S PA PA DA KI S

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KRISTOFFER PAULSEN

Melbourne’s best chefs share tips to take home cooking from ho-hum to oh-yum.

While Andreas Papadakis appreciates the tradition of pasta making, he’s not a purist and limits himself to 20-minute recipes when cooking for the family. “I never make fresh pasta at home because there are some traditionally bronze-extruded pastas that you can get in Australia that are just amazing. My favourite is called Gentile … it takes 17 minutes to cook and it’s only semolina and water, no eggs or flour.” Spaghetti al burro is his go-to dish: nothing more than pasta, butter, cooking water and cheese. “In the past flatmates or partners would be like, ‘What are you eating, spaghetti and cheese? That sounds horrible!’ and then they would taste it,” Papadakis says. At home, he suggests pimping spaghetti with a little garlic, chilli, anchovy, broccolini, panko bread crumbs and olive oil to impress. If making pasta from scratch, the secret is dry dough. “When you think your pasta dough is too dry, it’s probably not dry enough,” Papadakis says. “You have to keep working it. It will be a massive pain in the arse to put it in the pasta roller, but when it goes through a couple of times, it works perfectly.”

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S O F IA L E VI N

PASTRY

Kate Reid DIRECTOR AND FOUNDER OF

YO S U K E H ATA N A K A

SUSHI

JULIAN KINGMA

LUNE CROISSANTERIE

K AT E R E I D

BURGERS

PHO

Greg Pappas

Jerry Mai

CO-OWNER OF ANDREW’S

OWNER AND CHEF OF

RESTAURANT & BAR

HAMBURGERS

ANNAM & PHO NOM

The art of sushi runs in Yosuke Hatanaka’s DNA. Both his father and brother are sushi chefs, while he oversees all six Sake restaurants in the Rockpool Dining Group. But you don’t have to be a sushi master to make sushi. “It’s a very technical thing to master, but it’s an easy thing to get into,” he says. Quality fish is important and you’ll need wasabi, pickled ginger, rice vinegar seasoning and soy sauce. Japanese short grain rice makes a huge difference, while more expensive nori (seaweed) sheets are thicker and easier to work with. Use a rice cooker for an even finish, a sharp knife and bamboo sushi-rolling mat lined with cling film to avoid sticking. Prepare ahead but don’t use cold rice, which becomes hard instead of warm and fluffy. Fish should be body temperature to better taste the flavour, but the greatest sushi sin is to mix wasabi and soy. “You have to treat wasabi like mustard – take a little bit with your chopstick. No mixing and dunking, that’s just wrong,” Hatanaka says.

Andrew’s Hamburgers (below) turns 80 years old in November. Greg Pappas started working there under his uncle when he was 12, so he knows a thing or two about burgers. “It has to start with the basic, core ingredients, which are, of course, a great pattie and a great roll,” Pappas says. “Your pattie can’t be too lean because it will become too dry, but it can’t be too fatty because it will be too greasy, so you have to find the happy medium.” Get the butcher to specify the fat percentage. Around 15 per cent is the sweet spot. Cook it on a very hot plate, “but not too hot or the meat will burn”. As for buns, Pappas recommends using oldschool white hamburger buns.

Vietnamese people are surprised to find out Jerry Mai doesn’t use MSG in her pho. Others have admitted they prefer it to their mother’s. As for Mai, she judges pho on the broth’s depth of flavour. She says we have better produce than Vietnam, but if there’s one thing home cooks and professionals need aside from quality ingredients to make decent pho, it’s time. “A lot of broth is quick-finished with MSG. Instead of taking a long time using a large amount of bones, it’s cooked over a short time and the umami comes from MSG,” says Mai, whose restaurants cook their broth overnight on a low heat. Mai suggests using beef marrow bones and avoiding others with too much blood in them, like neck and back bones, which cloud the broth. Marrow bones from a western butcher are around $9 per kilogram, so visit an Asian butcher for pho bones at around $1.50 per kilogram. To keep stock clear, Mai blanches the bones to rid them of impurities, throwing out the water and starting the stock afresh.

JOSH ROBENSTONE

Yosuke Hatanaka BRAND CULINARY CHEF AT SAKE

Croissant queen Kate Reid doesn’t recommend making croissants at home. ”There’s a reason why everyone in Paris just goes to the boulangerie,” she says. “If you want to do it properly, you have to allocate three days on and off to make them.” For those who want to put in the time, it’s important to pick the right butter. Look for one that’s pale in colour without watery pockets, as water creates gaps in lamination. If you’d rather buy your croissant, look for those with a straight edge. In France, classic boulangers are allowed to shape their croissants in a straight line only when they’re made with pure butter. “I also look for a good golden colour,” Reid adds. “You see a lot of anaemic-looking croissants out there and that’s usually a sign they’ve been par-baked or frozen and finished off in the bakery.” In terms of input versus enjoyment, Reid thinks the best return on baking time is the humble scone. “Scones for me are the most underrated baked good … that gratification that you can get within one or two hours from setting out to eating, that’s something so special that baking gives us.” ●

J E R RY M AI ’ S PH O

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GREG BRIGGS

CHRISTIAN ROCCHI / FOOD STYLING EMMA ROSEN

Straight to the head of the class

his cauliflower recipe is easy to prepare and if you are a cauliflower fan like me, you will love this. In my opinion, cauliflower is one of the most underrated vegetables. Super versatile, you can fry them, make a soup, puree or roast them – like I am here. Roasted cauliflower is a great transition dish into spring as the weather gets warmer – still hearty with lots of warmth, but light at the same time. I often go to Prahran Market on the weekends and head to my favourite fruit and veg shop, Pino’s Fine Produce. Every Sunday, you will see a queue snaking all the way around the corner where people grab fill their boxes with fresh fruit and veg for $15. You will always find a head of cauliflower in mine. Have this dish with a few lamb cutlets cooked on the barbie – it works an absolute treat. Don’t throw out the inner leaves of the cauliflower, they are super sweet and packed full of vitamins. ● Instagram: @diana.chan.au

Whole roasted cauliflower Ingredients (Serves 4) 1 small-to-medium head of cauliflower 2 tbsp extra virgin olive oil ∏ tsp salt For dressing: 1 tbsp fresh lemon juice, or to taste 1 tbsp wholegrain mustard 1 tbsp sun-dried tomatoes, finely chopped 1 tbsp flat-leaf parsley leaves, chopped ∏ tsp salt ∑ cup extra virgin olive oil

Method ■ ■

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P reheat oven to 220 degrees. L ightly oil a baking tray or dish. Trim off the outer cauliflower leaves leaving the inner leaves intact. Cut away the base of the stalk so the cauliflower can sit flat, then cut a cross into its base. D rizzle 2 tbsp olive oil over the top of cauliflower and sprinkle with salt. B ake cauliflower until tender, about 50 minutes to an hour (depending on size). Check by piercing the cauliflower with a paring knife. It should go through easily. F or the dressing, whisk together lemon juice, wholegrain mustard, sun-dried tomatoes, parsley and salt in a small bowl, then whisk in the olive oil. D rizzle the cauliflower with the dressing and present the cauliflower whole by cutting and serving it at the table. ●

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VILL AGE LIFE

A love letter to our bookstores Melbourne’s commitment to culture is keeping a tradition alive.

ELIANA SCHOULAL

hen I decided to open a bookshop, I rang my friend Bob Sessions – then publishing director at Penguin – to ask his advice. “Did you remember to take your pills this morning?” he said with a chuckle. When he realised I was serious, Bob urged caution, adding that bespoke indie bookstores were under threat by Amazon, Borders, Kindle and the like, and I should think carefully about this kind of hefty investment. It was May 2009, and over the next few weeks I talked to dozens of friendly advisors – booksellers included – about what to do. Most supported Bob’s premise that village bookstores were in for tough times. But the dream to create a family business that placed books at its heart just wouldn’t go away. A couple of years ago in an article for The Atlantic, award-winning American author Ann

“Figures tell us Melburnians consume more books, magazines and newspapers per capita than any other city in Australia.” Patchett recalled the heady days after she and her husband decided to invest in a bookshop in their local Nashville area. “When I look back on all this now, I’m dizzied by the blitheness that stood in place of any sort of business sense, like the grand gesture of walking over to the roulette table and betting it all on a single number,’’ Patchett wrote. Blitheness, crazy thinking, a dream to fulfil – whatever the nature of the fever, it also took hold of me. This month our little Hawksburn store celebrates its 10th birthday. In that time, Borders has closed, Kindle sales have plateaued, and more people tell us they are returning to book-as-object because they are concerned about the amount of time they spend each day on electronic devices. And although Amazon is still hanging around like a cocksure, wealthy old uncle at a family wedding, Melbourne’s independent bookstore culture remains intact. There have been plenty of hairy moments and night terrors in my life as a bookseller. While, sadly,

nine Melbourne bookshops have closed in the past two years, more than 170 continue to operate as community hubs for their book-loving customers. Am I naive to think our city’s fabulous book havens can weather the current financial storms and global retail disruptions? Possibly. But I am also a big believer in Melbourne’s commitment to culture. We love our galleries. We love a night at the theatre. We go to the ballet, we attend concerts, we book tickets to festivals ... and we read books. In 2008, Melbourne became the second official UNESCO City of Literature (there are now 28 Cities of Literature across six continents). As part of its bid, the Victorian Government was required to prove the city has a thriving literary culture. This wasn’t difficult. Australian Bureau of Statistics figures tell us Melburnians consume more books, magazines and newspapers per capita than any other city in Australia, we have the highest concentration of community book clubs in the country, and the State Library in Swanston Street

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(the oldest in Australia, founded in 1854) attracts more than 1.9 million visitors each year. We also have an extraordinary public asset in the Wheeler Centre, which offers Melburnians a chance to attend more than 180 (mostly free) literary and ideas-inspired events each year. Meanwhile, Melbourne’s bookshops each week play host to author talks, poetry readings, book clubs, story-time for pre-schoolers and writing classes. Places like Readings in Carlton, The Avenue Bookstore’s Albert Park headquarters, Bourke Street’s Hill of Content and Paperback Bookshop are cultural institutions and tourist magnets. And writers from around Australia and around the world love to include Melbourne on their publicity tours. They know our bookstores support with gusto the work they do and the art they create. Melbourne’s bookshop ecology is alive and well and operating in a suburb near you. It’s inclusive, it’s exciting, and it’s yours. Long may we celebrate together. ● Corrie Perkin is an award-winning journalist and former managing editor of The Age, and the owner of My Bookshop in Hawksburn. Corrie is also a Wheeler Centre Board member.

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ART & CULTURE Artist Vincent Fantauzzo’s next portrait joins inspiring company. Wo r d s

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ward-winning Australian artist Vincent Fantauzzo painted 30 portraits in 30 days in 2012, capturing everyone from Australian politician Bob Hawke, Museum of New and Old Art founder David Walsh, actress and wife Asher Keddie (on the first day they met) and film director Baz Luhrmann. Face to Face went on display recently at the newly opened Yava Gallery & Arts Hub in Healesville, making Fantauzzo the first invited guest to exhibit among others from the region. Fantauzzo, whose next huge task is to paint the portrait of actor Hugh Jackman for the National Portrait Gallery in Canberra, says he likes to interview and film his subject to immerse himself in their story and conversation. “During the interview and filming process I really figure out who they are and what drives them to be successful,” says Fantauzzo, who has also just taken part in a yet-to-screen documentary about his life for Australian Story on the ABC. “It was like therapy going through my life from childhood to now, but I survived.” The mammoth task of painting 30 people in 30 days first took place in Hong Kong in 2008, followed by a stint in Australia – painting in studios and hotel rooms and flying interstate to meet everyone he captured on canvas. “This portrait of Asher took place on the day I met her,” he says. “That changed my whole life and it was friend and chef Matt Moran who introduced me. But by the time I got to paint Asher I was 27 paintings in and I was a bit of a mess.”

Vincent Fantauzzo, above, will paint the portrait of Hugh Jackman, right.

Brushes with fame Meeting David Walsh was daunting at first for Fantauzzo, who didn’t know what to expect from the eccentric art collector. “David Walsh had never had his portrait painted before and you’d think given he owns an art gallery that he would know a lot of artists offering to do so,” he says. “I was told he is a complex guy, I probably am too, to be honest. I also knew it may or may not work, but in the end, we hung out for five hours and he told me the most incredible story about his life, from being a kid with social difficulties to teaching himself by reading how to be more social.” Fantauzzo has also become friends with the people who have sat for him, from Luhrmann to champion surfer Layne Beachley.

“I admire Layne because she is honest, vulnerable and shared the story of losing her mother and father. She also spoke about what drove her as a child – it was fear of being loved or liked and it changed as her career went on and she found success. There’s still a little girl enthusiasm about her which is great,” he says. Fantauzzo says he’d love to paint 30 portraits in as many days again, with his eye on London as his next destination. But before then, he’s working hard to have his grandfather’s cake recipes translated into English so he and his cousin can get on with opening their cake shop in Melbourne by the end of the year. And then there’s Hugh Jackman, of course. ● ● vincentfantauzzo.com

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ENTERTAINMENT

The outspoken Kathy Lette on mum-lit and bonding with her audience.

U Lette it be Wo r d s

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K-based Australian-British author Kathy Lette returns to Melbourne next month with a new stage performance Girl’s Night Out – aimed at mothers, daughters, sisters and girlfriends who bond over stories about men, sexism, dating, raising teenagers and an encounter with actor George Clooney. “Women come out in gangs,” says Lette, who gets up close and personal with her fans about everything from puberty to menopause in what’s dubbed a psychological striptease. “What I love about doing a stage show is you get to meet your readers. They’re wonderful, witty, wise and warm women. It’s an ego trip for me, too. “I put in words what women are thinking but not saying out loud. They find that liberating.” Lette, who has written 14 best-selling books including her first Puberty Blues with Gabrielle Carey in 1979 and worldwide hit Mad Cows in 1996, has made a name for herself speaking candidly

about sex, desire, raising an autistic child and her brush with famous men – even tongue-pashing Prince William. “I hate the word empowering,” says Lette, who counts Kylie Minogue as a close friend. “What I do is feminism light – it’s funny and gets women wired up and passionate. My philosophy and motto in life is that women are each other’s human Wonderbras – they’re supportive and make us feel better. That is a joy to see when I am on that stage.” The 60-year-old, who splits her time between Sydney and London, might turn to the funny side for high kicks, but admits it’s when she shows vulnerability that audiences really respond. She is on stage at Melbourne’s Athenaeum Theatre on November 4. “There’s a lovely part in the show [when] I ask questions from the audience; it’s when I open up about raising an autistic son. It’s a lovely bonding moment,” she says. “I talk about how hard it was on me, and when I show that side, it really resonates with women. They don’t feel so alone.” Now her children are older (Julius, aged 28 and Georgina, 25) Lette is able to come back to

“I put in words what women are thinking but not saying out loud. They find that liberating.” Australia for five months of the year. “I get to see Mum and my sisters now a lot more,” she says. “When the kids were at school I was stuck in Pommy land.” Long before chick-lit became an Instagram hashtag, Lette was writing about motherhood and her own conflicting feelings about it. “The biggest selling book I ever wrote was Mad Cows – it sold millions of copies internationally and it was the first book that took on the idea that motherhood is the ultimate fulfilment for a female,” says Lette of her career turning point. “Until then everyone tried to be bitterly perfect mothers. When I wrote that I was worried I was the only mother who wasn’t coping, and anybody who says she is coping is either lying or taking a lot of drugs [laughs]. And then women from all around the world wrote me letters to say thanks.”

The success of Mad Cows saw everyone court her for its film rights, including actor/director Robert De Niro and Harvey Weinstein. “The book really hit a nerve and it taught me to trust my instinct,” says Lette, who compares her most famous work to a cappuccino. “It’s light and frothy on the top but has the essence of an espresso underneath,” she says. It tells the story of Maddy, whose first day out with her newborn ends in her being arrested for shoplifting. Lette continues to be a pioneering voice of contemporary feminism, even paving the way for others including Caitlin Moran and Lena Dunham. “I was serving mum-lit long before it got that title and clearly there’s still a huge demand for it.” ● ● athenaeumtheatre.com.au ● kathylette.com.au

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COMEDY

est known as the star and cocreator of cult favourite Black Books, Irish comedian Dylan Moran returns to Australia with a new stage show, Dr Cosmos, in which his cynical sense of humour and deadpan style continues to woo fans. “The world looks a whole lot more different now than when I started in comedy,” says Moran, who came to attention as a 24-year-old who won the Perrier Award at the Edinburgh Fringe Festival in 1996 – making him the youngest recipient in history. “But the world is crazier now than ever,” Moran says. “When you look at the USA back then, we had presidents like Ronald Reagan and George Bush senior, now

we’ve reached a new era of madness since that shift, and people want to talk about it and turn to comedy to check out what the world is thinking.” The 47-year-old, who is often described as the Oscar Wilde of comedy, says he still loves his day job. “I can’t imagine doing anything else and still love stand-up and engaging with an audience. It gives me a great thrill,” he says. Dr Cosmos (Hamer Hall at the Arts Centre Melbourne, November 3, 4 and 6) sees Moran navigate the tough political topics with his usual cynical spin. He muses on the meaning of life, leans on philosophical wonderment and attempts to explain life’s absurdities with his own grump-

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ANDY HOLLINGWORTH

Comedian Dylan Moran’s sharp new show plays on the world’s ‘new era of madness’.

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“We live in an exceptionally adult time, and I think people want to understand how we can cope through it all.” inflected and loveable tone. “What I want to do with this show, more than anything, is have a good time and enjoy my time with the people who are there,” says Moran, who is in Australia for three months. “I am not on a campaign or crusade to convert people's way of thinking. It’s about seeing what we make of what's going on. “That said, we live in an exceptionally adult time, and I think people want to understand how we can cope through all of it. “It's about reaffirming what's important to us.” Moran lives in Edinburgh with his

Scottish script editor wife Elaine and their two children, now aged 17 and 21. “I don’t really remember who I was before children, but feel very lucky we have been able to have ours and they’re adults in their own right now,” he says. When Moran emerged as the badtempered second-hand bookshop owner Bernard Black in Black Books, fans loved him for his sardonic deadpan style. He smoked too much, loved red wine and well, didn't care much for the bookshelves being dusted. It ran for three series from 2000 to

2004 and starred comedian Bill Bailey and Tamsin Greig. “I am glad people enjoyed anything I have done, if I gave them a laugh, that’s great,” he says. “We worked hard to make Black Books a funny show. “We wanted to make ourselves laugh and had a great time making it with lots of love, hard work, late nights, cheap red wine, plenty of nail-biting and take away food. “It was stressful, but worth it in the end.” Moran is writing a new show for the BBC but keeping a tight lid on solid information.

“It’s very fast-paced, crazy and short – they’re 15 minutes long and furious," he says. When it comes to writing for his live shows, Moran says he finds inspiration in the everyday. “When somebody you love takes the piss out of you, it can be pivotal for getting new material started,” he says. “I also read a lot and don't turn to stand up comedians for laughs; I’ve had enough of those guys. "But seriously, it's about keeping yourself engaged with reading – that's what I love doing.” ● ● dylanmoran.com

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5 MINUTES WITH …

Jeremy Lindsay Taylor WHO \ TV

actor WHAT \ Did an AFL crash course to portray an elite coach in Playing for Keeps WHERE \ Channel Ten

In t e r v i e w b y

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JA N E R O C CA

nown for his roles in Gallipoli and Puberty Blues, Australian actor and father of two [nearly three] Jeremy Lindsay Taylor returns to our screens as Brian Rickards – an AFL coach in the WAG drama Playing for Keeps. The 46-year-old spent a lot of time shadowing AFL coaches to understand better the mechanics of their job – including a stint in a coach’s box to gauge the

high-pressure and hyper-masculine environment. “I can’t repeat what I heard, but it was the best 101 you could get,” says the Sydney-based actor, who grew up following NRL but barracks for the AFL’s Sydney Swans alongside his wife Marnie Pleffer and their two daughters Esma, 6, and Isla, 4. “I had to do a crash course in Aussie rules and learn how to coach the fast and furious way,” he says.

Work, rest and play

GIOVANNI LOVISETTO

“I remember being given the main role of Martin [and] thinking to myself you can just never know what will happen as an actor,” he says. “I was in the middle of shooting Bikie Wars: Brothers in Arms and got married during that time. I had put on 25 kilos, was fat, hairy and covered in fake tattoos – our wedding photos are immortalised with the look, and ... it looks nothing like me. “When I got offered the part in Puberty Blues I remember thinking to myself, ‘Well that’s a life lesson’. “It’s not about how you look at the time of the audition; those interested in what you’re doing are always watching. A penny drops when you least expect it.” It’s the sort of advice he gives others trying to make their mark in the competitive world of showbiz. “You have so many knockbacks and think people aren’t noticing,” he says. “But the moment you think they aren’t, they are.” ●

FAMILY TIES \ Lindsay Taylor

HOME LIFE \ Lindsay Taylor

joined the popular TV series

loves nothing more than

Offspring as mystery man

starting the day with some

Dave – a love interest of Billie

exercise, walking the dog and

Proudman [Kat Stewart]. “I

making the kids lunch. “I’m

really enjoyed the role; it was

a simple kind of guy – I don’t

one of my more lighthearted

like life to get too hectic. I try

characters given I had done

to be present with my family

Underbelly and Bikie Wars.” ●

and friends.” ●

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Lindsay Taylor, who also plays the husband of Kath [Madeleine West] says he enjoys working alongside strong female leads in the series. “It’s an amazing show for women about women, but why it works so well is that it’s taking a maledominated Aussie rules setting and leaving it up to women to share their story. There’s drama, it’s funny; a lot is going on,” he says. Other stars are actors Annie Maynard [who he worked with on Puberty Blues] and Olympia Valance. Lindsay Taylor says since becoming a father he’s become a lot better at not taking himself and his work so seriously. “Becoming a father has taken [my work] to a whole new level,” he says. “You’re emotionally available; your feet are on the ground. It’s not about you so much, but it’s about life and how can I grow.” He says a career highlight was acting in Puberty Blues in 2012.

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WEEKEND NOTES \ FLEMINGTON

Firm favourite suburb

PE PPE R CA F E

DAN SODERSTROM

f recent house prices are anything to go by, Flemington might just be Melbourne’s most underrated suburb. Just four kilometres north-west of the CBD, this suburb is among inner-city areas with the biggest year-on-year decline in property prices (according to the Domain House Price Report, March 2019) and at $880,000 has the lowest median house price of the bunch. Locals frequently describe Flemington as a hidden gem boasting a diverse population, hospitality and ample public transport. While many know the suburb for the racecourse alone, the heart of Flemington is Newmarket Plaza, next to the station and the area’s many restaurants. Single-fronted Victorian houses make up the

majority of properties on nearby tree-lined streets in a friendly community. Flemington residents include families with young children and teenagers. Iconic Flemington dining options are its quality Malaysian restaurants. The Laksa King restaurant is the largest and most popular, although plenty claim Chef Lagenda next door reigns superior. Lesser known is M Yong Tofu around the corner that serves a more authentic Malaysian laksa with a choice of noodles and additions. Racecourse Road and Pin Oak Crescent host other restaurants ranging from Vietnamese (Pho House), Chinese (I Love Dumplings), Somali (New Somali Kitchen and Somali Eats), Ethiopian (The Abyssinian) and modern Australian brunch cafes (Noughts & Crosses, Pepper, Wolf + Hound.) ●

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DEVELOPMENTS

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Not to miss …

BEAUTY \ PARKER

EAT \ WOLF + HOUND

SHOP \ FLEMINGTON FARMERS’ MARKET

Newly opened Parker is a contemporary cross

Husband and wife Matt and Ashley Byatt own

This is one of four weekly markets accredited

between a barber shop and a salon that prides

this friendly cafe. Despite its tiny kitchen,

by the Victorian Farmers’ Markets

itself on inclusivity and affordability. Instead

Wolf + Hound certainly punches above its

Association. Stallholders sell fresh produce,

of prices being broken down by gender or

weight with flavourful dishes, including hearty

baked goods, bread, meat, condiments and

services, clients are charged solely on time in

toasties and crumpet-style French toast, and

ready-to-eat meals on Sundays (9am to 1pm).

the chair. Prices start at 15 minutes for $22.50.

coffee by Inglewood Coffee Roasters.

68 Pin Oak Crescent

60 Pin Oak Crescent

Alexander Road

● parkerhairmelbourne.com

● instagram.com/wolfandhoundcafe

● flemingtonfarmersmarket.com.au

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SAM WOOD \ FITNESS

Seven traits of a goal achiever THEY ARE CONSISTENT \ The people who achieve

THEY EAT WELL MOST OF THE TIME \ People who

their goals are the ones who are consistent. They aren't perfect, they don't get it right 24 hours a day, seven days a week, but they get it right most of the time. You don't have to push yourself to the limit every single day, but if you want to achieve your goals, some form of movement for half an hour each day is a must. Consistency really is king.

reach their weight-loss targets aren't perfect, and they don't try to be. They are, however, pretty good most of the time. Food is to be enjoyed, and the only way to do this is through balance. Eating well on weekdays only to binge on weekends will get you nowhere. People who achieve their weight-loss goals eat good stuff 80 per cent of the time, indulge mindfully and know that a slip-up isn't a setback. It's life!

THEY PREPARE \ Preparation is key when it comes

to success. If you fail to prepare, you are preparing to fail. Achieving health and fitness goals often involves a degree of preparation, like shopping, preparing meals and scheduling workouts. These small practices will lead to big results. Plan ahead, mealprep, schedule your workouts like appointments with yourself that you can't cancel and always ensure that you have healthy meals and snacks on hand.

THEY TAKE RESPONSIBILITY FOR THEIR OWN LIFE \ You are the author of your own life; nobody else holds the pen. People who achieve their goals know that this is an internal journey and that the buck stops with them. If you want to be one of those people, don't worry about the things that you can't control. Control what you can and don't waste your energy on the things that you can't. This includes

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“I always say that if you don’t know where you are going, that is exactly where you’ll end up.”

not comparing yourself to others. I almost always witness the greatest success from those whose full attention and focus is on their own journey.

GETTY IMAGES

THEY SET S.M.A.R.T GOALS \ I always say that if you don't know where you are going, that is exactly where you'll end up. The 28ers who achieve the best success are the ones who set both short and long-term goals. These goals are smart (specific, measurable, achievable, realistic and timely), and they have purpose. They help you to focus your efforts and increase the odds that you'll achieve them by driving you and reminding you why you started.

maintaining your results in the long term. If you want to lose weight and keep it off, you need to eat real food in moderation and know that healthy living is a way of life, not a short-term solution.

THEY AREN'T RIGID \ Restrictive diets do not work.

THEY NEVER GIVE UP \ As long as you never give up, you'll never fail. This is because you either succeed or you learn. My 28ers who have achieved the greatest success have all slipped up. They've had bad days; they might even have had bad weeks or bad months. They succeeded because they never stopped starting again. It's not too late to make this year your year. Finish the year strong with positive momentum to set you up for a positive start to 2020. ●

To find success, you need to achieve balance because balance is sustainable, and sustainability is key for

● 28bysamwood.com

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Artist Impressions

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L AURA V \ PET TALK

Close encounters

D O G B E H AVI O U RI S T L AU R A V & C H E S T E R

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LEIGH HENNINGHAM

ach year, I counsel people and their dogs through one of the most common issues in canine behaviour. Separation anxiety is not only quite common, it can also be emotionally and physically debilitating for dogs. The reason why it is common comes down to two reasons: First, dogs have been bred to be close companions. The more connected to us, the more we seem to reinforce it. Second, our lifestyles have changed dramatically. Dogs seem to be spending more time on their own and have less time bonding with us. And, the time we spend with them often inadvertently reinforces their insecurity. Life in 2019 is not particularly conducive to producing a calm and confident hound. The signs of separation anxiety can be

“Ideally, a dog should be exercised twice a day and at the pace and energy level they can tolerate.” devastating, from howling and digging, to escaping and breaking through windows. I see this condition as a major welfare concern that is distressing for the dog and the owner. It is critical to recognise the signs and, where possible, prevent the causes of separation distress before the trouble begins.

What to look for

HOW TO PREVENT SEPARATION ANXIETY \ ■

If your dog displays any of the following, consult with a behaviourist. ■

Panting and vocalising when alone,

■

Destructive behaviour such as door

or upon your departure

■

scratching and destroying items ■ ■

Escaping

Urinating or defecating out of their regular routine ■

Trembling and being unsettled ■

Not eating or drinking in

■

Laura V is a pet behaviourist and dog trainer. Her new book The Rescue Dog is out now (Penguin).

● laurav.com.au ● Instagram @lauravlovesdogs

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your absence

D iscourage needy behaviours. Offer high-value food in your absence and gradually increase the time it takes for you to return. Begin with five seconds and work your way up. T each your dog to use their safe place. This is a bed and location that is warm, comfortable and associated with positivity. For example, your dog may sleep there, go there when they are unsure, and even receive high value treats there. It needs to be a place they choose, rather than a place they are forced to. E xercise your dog's mind as often as you can. Five minutes of trick training here and there or

obedience work for their daily food intake can help to alleviate anxiety. ■ E xercise your dog physically as much as you can. Ideally, a dog should be exercised twice a day and at the pace and energy level they can tolerate. A greyhound may find 30 minutes a day sufficient, but a kelpie may need two 10-kilometre runs. ■ L eave much higher value food and toys out when you are not home. ■ I nstall a camera and watch your dog’s behaviour when you are not home. This will give you an idea of their emotional state and if your strategies are working for them. Be mindful of your dog’s emotions and what causes them to feel worried. The more we think from our dog’s point of view, the more we can help them. ●

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HOME & ARCHITECTURE

L E A D I N G LI G H T

TRENTHAM HOUSE \ TIMELESS DESIGN FOR RELAXED COASTAL LIVING

ayside buyers are showing strong interest in this Martin Friedrich-designed development of 15 residences on a quiet leafy street less than 100 metres from Sandringham village and moments from the bay. The combination of Friedrich’s design of a lowrise natural stone-finished building set in Myles Baldwin-designed gardens in this location is captivating buyers say Carpe Group directors Tim Campbell and Stuart Kacir. “There’s nothing to match Trentham House in Sandringham. Friedrich is well known for designing exceptional, high-end homes around Bayside and buyers love its proximity to the village, the station and the beach,” Campbell says. Behind Trentham House’s bold stone façade a double-height entry showcases Friedrich’s signature curved staircase and generous two and threebedroom apartments feature timeless interiors. Living areas open to generous terraces and courtyards; four ground level and two penthouse apartments have the option of a pool. ● LIZ McLACHLAN

TRENTHAM HOUSE » trenthamhouse.com.au 12-14 Trentham Street, Sandringham ● Developer \ Carpe Group ● Architect \ Martin Friedrich Architects ● Landscape Designer \ Myles Baldwin Design DESIGN

LAYOUTS

Sales \ Sarah Stock

Friedrich’s natural material

Features of the nine three-

0418 584 047

palette features European

bedroom layouts and six

Internal areas sqm \ 94-158

oak floors and natural marble

two-bedroom layouts include

External sqm \ 9-112

finishes for the kitchen,

sculleries, separate laundries,

Forecast completion \ mid-

bathrooms and optional

expansive main suites with

2021

fireplace surrounds. In the

generous walk-in wardrobes

Display \ 18 Bay Road,

kitchen there are generous

and double vanity en suites,

Sandringham . By private

marble-topped island benches,

and study nooks. Residences

appointment only

custom joinery and integrated

have the option of an integrated

Miele appliances; bathrooms

fireplace and entertainment

PRICING GUIDE \ Two and

feature marble vanities and

unit; all have two car spaces

three-bedroom $1.1 million to

free-standing baths.

and storage in the basement.

$2.25 million Hover your

IN PARTNERSHIP WITH

LOCATION \ Walk – two minutes to shops, cafes and train station and

camera phone

four minutes to the beach. Nearby are Sandringham Yacht Club, the golf

over app code to

course, Sandringham Primary and College and Firbank Grammar School. ●

view the listing

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FEATURE HOUSE

DOWNLOAD THE DOMAIN APP SEE MORE IMAGES, FLOOR PLANS & PROPERTY DETAILS

BRIGHTON \ 9 CHATSWORTH AVENUE 5

In keeping with its location in Brighton’s prestigious Golden Mile, the facade of this five-bedroom mansion looms large, hinting at its vast, luxurious interiors. Architect Jon Friedrich has taken inspiration from classical European styles to create a grand yet unfussy exterior. Similarly, the interiors – designed by Friedrich’s wife Ros – are a modern take on a classical aesthetic. American oak parquet floors and Italian crystal chandeliers add a touch of old-school glamour. The opulence extends over 50 squares of interior space, divided into two levels linked by a lift. The three-and-a-halfyear-old house has a balance of formal rooms for elegant entertaining and multi-use spaces in which you can relax. At the back of the home, floor-to-ceiling windows and french doors connect the open-plan kitchen and living zone with the terrace, garden and pool for a laid back feel. You’ll likely be entertaining guests more than ever just to enjoy cooking in the beautifully appointed kitchen. It’s a pristine, all-white affair with Calacatta marble benchtops, Miele appliances and adjoining butler’s pantry. When the guests are gone, kick back in the sumptuous main retreat upstairs – a large en suite, dressing room, living room and a north-facing balcony with Port Phillip Bay views. This property is in the middle of the Golden Mile, a tightlyheld pocket of Brighton. It’s the area bordered by St Kilda Street, Head Street, the Royal Brighton Yacht Club, and the foreshore to the west. Residents cherish a much-coveted benefit of the location – there’s no road between their

FINAL WORD

homes and the beach. It’s a family-friendly spot. At the end of the quiet cul-desac of Chatsworth Avenue are North Road Reserve, walking

“DESIGNED BY JON FRIEDRICH, THIS EUROPEAN-INSPIRED RESIDENCE IS THE

and cycling trails, and the foreshore. The property is also

EPITOME OF LUXURIOUS GOLDEN MILE LIVING. IT FEATURES SUPERB INTERIORS

within easy reach of Church and Bay streets, the suburb’s

BY ROS FRIEDRICH WITH A BESPOKE MARBLE KITCHEN.” ALEX SCHIAVO – AGENT

two main shopping and dining hubs. Nearby private schools include Brighton Grammar, Firbank, Haileybury, St Leonard’s and a Xavier College campus. Other features of the residence include off-street parking for five cars, a sauna, a cellar for 320 bottles, a fully fitted study and Bose integrated speakers. ● MARY DOWNES property@domainreview.com.au Agent: Kay & Burton, Alex Schiavo 0419 239 549 Price: $11.8 million-$12.8 million Expressions of interest: close 5pm, October 29