Domain Review Eastern

INSIDE THIS WEEK LIANE MORIARTY

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DIANA CHAN

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SAM WOOD

SEPTEMBER 19-25, 2018

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The editor’s desk

At the Caulfield Cup Carnival this year, ambassador Lindy Rama-Ellis will be front and centre, peering beguilingly from beneath a hat tipped just so to accommodate a sip of champagne, at one of the biggest parties in town. Rama-Ellis became known when she was married to Olympian Michael Klim, and for her status as a Balinese princess.

Recently remarried, she is at her core an entrepreneur with the drive to juggle four children and a fledging business, and tell it like it is – which is that it’s not easy, but nor is walking in heels after a day at the track, and she does both fabulously. ●

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THE EDIT What we love at Domain Review

OUR COVER \ Entrepreneur Lindy Rama-Ellis.

Photographed by Carmen Zammit.

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 Picture editor \ Kylie Thomson Senior designer \ Colleen Chin Quan Designer \ Emma Staughton Editorial assistant \ Hailey Coules Managing editor \ Alice Stolz Chief marketing & editorial officer \ Melina Cruickshank Real estate sales director \ Mitch Armstrong \ 0438 820 767 mitch.armstrong@domain.com.au

Is your mag missing? Distribution \ 9249 5353 distribution@domainreview.com.au

REVIEW Published by Domain Group. A Fairfax Media business (ACN 141 396 741). All material is copyright. All significant errors will be corrected as quickly as possible. Distribution numbers, areas and coverage are estimates only.

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““I am Dr Chantel Thornton ” … and I’m a breast cancer surgeon I always wanted to be a doctor. My grandfather

gave me a doctor’s kit when I was six, and I’ve always loved anything to do with the human body and caring for people. I decided I wanted to do surgery in the middle of the night when I had to put a catheter into the bladder of an elderly man who had an obstruction and couldn’t wee. He was the most grateful patient I’d ever come across.

I gravitated towards breast cancer surgery because of a family history of breast cancer – my maternal grandmother, three of my maternal aunts, and a maternal first cousin all had breast cancer.

My favourite aunt died of breast cancer when I was 11; she was from the country and had a late diagnosis. I realised I could do something that would really make a difference and hopefully reduce the number of ladies with late diagnoses who experience what my aunt did.

Every day is different and events can change rapidly but, fortunately, you don’t have too many surgical emergencies with breast cancer. Normally, the day starts with rounds at 7am, followed by a consulting session, which might go the whole day or a half a day, followed by theatre. It can be unpredictable and difficult to plan things; I’m constantly apologising to my friends for turning up late or for cancelling appointments. I don’t get a lot of downtime, but I like to exercise, I’m sort of a gym junkie. You have to be fit and healthy, because it’s a physically demanding job with very long hours.

By far and away the most stressful part of the job is the delivery of bad news. Sometimes I don’t sleep at night because I’m worried about how a diagnosis is going to affect a patient and their family, particularly with recurrences. These are ladies that I’ve known for many years. Fortunately, I can tell most ladies that they are going to live a very long time. Even with metastatic disease, people are living a very long time now – it’s a chronic illness.

I like to think that my practice is personalised. I see cancer patients within 24 hours of their diagnosis, and I have a supportive breast care nurse onsite all the time. I’ve just bought a couple of buildings in Richmond, and one of those buildings is going to be a little cottage for the family members of my interstate and country patients to stay nearby while they undergo major surgery. ●

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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I

COVER STORY

With a new love, baby and business, entrepreneur Lindy Rama-Ellis is proof that you should ‘never say never’.

f life begins at 40, then model and mother Lindy Rama-Ellis has hit the birthday milestone jackpot. She’s the new ambassador for this year’s Stella Artois Caulfield Cup Carnival and creative director of fashion label Rama Voyage. She’s proof that you can have it all – you just need to be super-organised.

Her life has come full circle since splitting from former Olympic gold medallist swimmer Michael Klim in 2016. They have three children together – Stella, 11, Rocco, 9 and Frankie 6 – but they’re in the full-time care of Rama-Ellis, who lives in Bali.

She married a second time just a few months ago in Italy, tying the knot with English property developer Adam Ellis.

“I never thought I would get married again,” says Rama-Ellis. “I felt scarred for life after my first marriage and didn’t think I would find love as easily as I did, being a single mum.

“But when I met Adam I had a total change of heart. I guess you never should say never. I did the opposite of what I thought I would because I met a man I deeply love.”

On her special day, she wore a lavish Toni Maticevski gown, said no to flowers and went barefoot. She also did her own hair and make-up.

“I have never been a fan of weddings. I find them boring,” she says.

“It’s chicken or beef and a rigmarole of sorts.

I wanted things to be more casual, so we went to a winery in Italy. It was super-relaxed.”

The couple welcomed their first child Goldie into the world in December last year.

Rama-Ellis didn’t stop to take time out, instead preferring to juggle work and family as best she could.

On the day we meet, Rama-Ellis feels torn between work – which sees her in Australia for two weeks – and a desire to be back with the kids in Bali. But before she gets there, there’s a trip to Hamilton Island and then Perth Fashion Week before she comes up for air.

“It’s fairly difficult, I won’t lie,” she says.

“I had to say goodbye to Goldie and Adam this morning as they were off back to Bali and it really hurt. My other kids are in Bali at school with mum holding the fort and it’s another week before I get back home to see them all,” she says.

“Yes, they get upset because I don’t see them for a little while, but it’s what we do as working mums. ‘‘In all honesty, I did wake up this morning

wishing I didn’t have to work. It’s a double-edged sword sometimes, but I think it’s important for my mental state to keep busy and work hard,” she reasons.

She started planning Rama Voyage during her pregnancy with Goldie and dropped the first season quietly. Now, with a second season in boutiques, she’s back with a store presence at Husk and designs Australian-made beach-to-dinner-date pieces for the woman on the move.

“I can’t wear denim cut-offs any more,” she laughs. “I dress age-appropriate and I created a range that was more stylised and reflective of me.

It can take you from the beach and pool to the dinner table,” she says.

After launching Milk & Co (a skincare label) with ex-husband Klim in 2008, Rama-Ellis wasn’t allowed to launch a competitive brand as part of their separation deal.

She chose to go into the fashion space instead.

“It’s onwards and upwards. I’ll find success in something else, but I did put a lot of love into Milk.

It was my baby,” she reflects.

A

s far as tackling the busy racing season ahead, Rama-Ellis is happy to be in the spotlight. “I never thought I’d be asked as a 40-year-old to be an ambassador for the races, but I think people want credible and relatable people,” she says.

“I am a mother of four and am as real as it gets,” she says.

Rama-Ellis says she was more relaxed with her fourth pregnancy, but still turns to Google to search for advice, like what age babies should start eating solids. “You forget things from one child to the next,” she says, admitting to winging it at times.

“In Italy, Goldie was chewing on pizza crusts and people told me you probably can’t introduce wheat so young. She seemed happy though.”

With a social media following of about 101,000 on Instagram, Rama-Ellis keeps it real with a mix of family snaps and fashion moments.

She’s tries to be down-to-earth in the busy world of media personalities, too.

“I have been around a long time but I find ways of reinventing myself,” she says. “There’s a lot of social media around and some get carried away with promoting a different side of life, but I think people want an honest reflection of your life, and I do just that – I show you who I am.” ●

Following her heart Wo r d s

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JA N E R O C CA ●

Ph o t o s

CA R M E N Z A M M IT

“I never thought I would get married again. But when I met Adam I had a total change of heart ... I met a man I deeply love.�

LINDY RAMA-ELLIS

Lindy Rama-Ellis is the 2018 Stella Artois Caulfield Cup Carnival Ambassador. She wears Kitx dress and Sylvy Earl headpiece, both available at David Jones.

Opposite page: Lindy and Adam Ellis on their wedding day in Italy.

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LITERATURE

I Big little success Australia’s favourite novelist Liane Moriarty talks screen adaptations and Meryl Streep.

M E G C R AW F O R D

NIC WALKER

Wo r d s

t wasn’t too long ago that Aussie novelist Liane Moriarty was being hailed as “the most successful author you’ve never heard of”. But the HBO adaptation of her 2014 novel Big Little Lies put paid to that. With an all-star cast led by Reese Witherspoon and Nicole Kidman, the series transported Moriarty’s characters from a fictional northern-beach Sydney suburb to Monterey, California, but the guts of the smart, dark and addictive tale remained the same, and everyone was talking about it.

It might be reasonable to expect that with season two in the pipeline and Moriarty’s eighth book for grown-ups, Nine Perfect Strangers, fresh on the shelves (Nicole Kidman has already picked up the TV and movie rights) she’d be living the high life, but Moriarty remains remarkably calm and good humoured about it all. “I was in my 40s before I experienced more than moderate success with my books, so I think I’m just too old and weary to lose my head,” she says.

“It might have been a different story if I’d written a smash-hit debut novel when I was 20.

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of the most awkward things for an author to do. I wrote it all in present tense as if I was watching it on the screen.’’

Moriarty says she is still torn between glee and shock over the evolution of the project. For starters, an even more iconic name has joined the line-up for Big Little Lies round two.

“I had the audacious idea that Meryl Streep could play the role of Perry’s mum [played by Alexander Skarsgard]. I was trying to come up with a name for the character and I thought I would find out Meryl’s middle name. I discovered her real name was Mary-Louise, which was actually perfect for the character. When I told the producers that I’d created a character for Meryl, they were teasing me saying, ‘Look at you, Liane, you’ve become so Hollywood.’ ‘‘But somehow they made the dream come true.

They got me Meryl.’’ ● LIANE MORIARTY \ Talks about suburban underbelly satire for The Wheeler Centre on September 21.

Grid by Gloster

‘‘I did lose my head trying to find the right dress to wear to the Emmys. That was very traumatic. I still have flashbacks.”

Although we’re dying for details, what happens next in the land of Big Little Lies is under wraps.

“I don’t think I’m allowed to say anything, except that I changed my book to suit the series,” Moriarty says. “So, some of the characters, for example Bonnie, have a different backstory than the one I gave them in the novel and, of course, I also created entirely new characters.”

What Moriarty can reveal is that the process for taking her story from page to screen has been different this time around.

“With season one, I basically just handed over the book and crossed my fingers, although I didn’t need to cross them too tightly, because I knew I was handing it over to brilliant people,” she says.

“With season two, I wrote a 50,000-word story – basically a novella – purely for the show. It was fun because I could focus on dialogue, rather than description, and I didn’t need to move my characters from room to room, which is always one

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A century in the making EXHIBITION Boxing gloves and

fragile notes tell Mandela’s story.

RAY KENNEDY

W NELSON MANDELA

ith the political climate heating up in Australia in recent months around race and immigration, a new Melbourne exhibition could offer a timely intervention.

Mandela My Life: The Official Exhibition is a definitive collection of artefacts and stories documenting the extraordinary life and times of Nelson Mandela, regarded as the father of postapartheid South Africa.

And, in a coup for Melbourne Museum, the exhibition will open for the first time in Melbourne before embarking on a five-year, Nelson Mandela

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Wo r d s

Foundation-endorsed international tour. Items on display include a boxing glove signed and given to Mandela by Muhammad Ali, several of his stylish ‘Madiba’ silk shirts, and shoes and a walking cane from his senior years.

But it’s his peaceful, stubborn and courageous resistance to systemic and institutionalised racism that he is best known for. Mandela famously spent 27 years in jail for his beliefs and emerged forgiving his captors.

“For me, what’s inspiring about him is he’s not a perfect man,” says the exhibition’s curator, Samantha Heywood.

“He spent more time on the ANC cause than he did with his own family; he was, I suspect, quite hard to get close to, particularly after he came out of jail, he was emotionally a little bit shut down. He wasn’t a saint … he was flawed. But he nevertheless managed to achieve such amazing things.”

Among Heywood’s favourite artefacts is a copy of a fragile note written by Mandela before a trial in which he faced the death penalty, and one of his ink-stained, heavily worn leopard-print silk shirts.

PE T E R BA R R E T T

“He wasn’t a saint ... he was flawed. But he nevertheless managed to achieve such amazing things.”

EXHIBITION CURATOR SAMANTHA HEYWOOD

The apartheid regime, which repressed black, coloured and Asian South Africans to the benefit of whites, operated in South Africa from 1948 for more than 50 years. Following Mandela’s release from jail in 1991 he engaged on a world tour, including a visit to Melbourne, where he advocated for a peaceful transition to democracy in South Africa.

Meanwhile, in Australia, comments made earlier this year by Home Affairs Minister Peter Dutton about Victorians being “scared to go out to restaurants” because of “African gang violence” have sparked rumblings about race, crime and immigration across the country.

Angus Leendertz, 65, a self-described “apartheid refugee” who emigrated from South Africa to Australia in 1980, says he is appalled by Dutton’s

comments. “Mandela’s message of reconciliation and inclusion is more important now than ever before to build a non-racial society,” he says.

Earlier this year the Sydney-based Leendertz curated the exhibition Memories of the struggle: Australians against apartheid. “I lived most of my life under the evil of apartheid and witnessed the terrible consequences of a society divided by racism.

Australians should shun race-based politics – it has a negative impact on the psyche of a nation.” ● MANDELA MY LIFE: THE OFFICIAL EXHIBITION \ Coincides with the 100th anniversary of Nelson Mandela’s birth, running from September 22 March 3 at the Melbourne Museum. ● mandelamylifeexhibition.com

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ENTERTAINMENT

Staring down his demons

M

NIC WALKER

Jimmy Barnes is back to rock the Royal Melbourne Show – refreshed, reflective and ready to go.

elbourne, 1988. When men wore mullets and prime ministers had the decency to stick around for at least a term or four. In February of that year, ex-Cold Chisel singer Jimmy Barnes took to the stage at the Royal Melbourne Showgrounds for Under The Southern Cross, a celebration of homegrown talent that also included Icehouse, The Angels, Mental As Anything and John Farnham. “I can remember everything, that's the curse,” jokes Barnes today of those wilder days, when drinking a couple of bottles of hard liquor daily was standard for him.

Thirty years later and “Barnesy” is back, booked to rock the Royal Melbourne Show on September 22 with a 90-minute performance of his greatest hits.

But he’s a changed man. Gone is the booze, the

Wo r d s

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“When I started writing these books ... [I] was dealing with a lot of stuff that I’d pushed away and tried to forget.”

JIMMY BARNES

ADAM McLEAN

drugs and with them any dark thoughts they were soothing. He’s now 62 years old, with two bestselling memoirs: Working Class Boy (2016, recently released as a documentary) and Working Class Man (2017). “When I started writing these books it was about something that was part of me and dealing with a lot of stuff that I’d pushed away in the back of my head that I tried to forget. And all that stuff was killing me,” he says.

Born James Dixon Swan in Glasgow, Scotland, Jimmy arrived with his family in Adelaide in 1962 at the age of five. Growing up with a boxer father prone to getting drunk and beating up his mother, young Jimmy began drinking himself at the age of nine and taking drugs at 11. The violence and poverty drove his mother to flee with him and his five siblings and he eventually took on the surname of his mother’s second husband, Reg Barnes.

As a teenager, music became Jimmy’s ticket to freedom, leading to four No.1 albums with iconic Australian rock band Cold Chisel and 11 as a solo artist. But beneath the fame and success something still wasn’t right.

“In about 2011 I got to the point where I really hadn't dealt with anything; it was literally killing me. I [had been] drinking myself to death every day

JIMMY BARNES \ Performs his greatest hits at the Royal Melbourne Show for one night only from 5pm, September 22. Tickets included with entry price. ● royalshow.com.au Lifeline 13 11 14 ● lifeline.org.au

for 40-odd years.” In a hotel room in Auckland, Barnes woke up, went to the cupboard and found his dressing gown cord tied to the rail.

“When I saw it I remembered that I'd actually been dangling off it [the night before]. And somehow I didn't die. I don't know, I'm a hard person to kill.”

This close encounter spurred him to seek professional help, and begin digging deeper into the dark places of his childhood. He now encourages others to talk about their own problems before it is too late.

After several years of self-reflection and speaking tours, the grandfather of 13 and great-grandfather of one is ready to let his music again do the talking.

“When you get up and you start a song like Working Class Man or Flame Trees or Khe Sanh and you see the audience light up – I just can't wait to play all of those songs, the songs that people know.” ●

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DIANA CHAN \ CHEF ST YLE

Vegging out in springtime

GREG BRIGGS

A

Instagram: @diana.chan.au

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fter a cold and long winter, there’s nothing more inviting than spring’s first vegetables – bright green asparagus, spring onions, fresh peas, as well as some leftover winter staples like pumpkin and beetroot. I’ve created a vegetarian mezze platter to share with your loved ones.

Mezze (literally “snack”) is to the Middle East what antipasto is to Italy. It’s designed to share and generally eaten with the hands. Sit on the deck with a glass of mint tea or even a bottle of rosé. I’ve made this vegetarian but you can add sucuk, a Turkish sausage, or halloumi. Most ingredients can be found at Middle Eastern shops or gourmet delicatessens.

The best way to design a mezze platter is to hit the market, see what’s fresh and in season and cook it using spice mixes such as ras el hanout, baharat, dukkah or za’atar. Explore sauces or dips like harissa, baba ghanouj or tahini. It’s such a fun way to eat veggies. ●

Mezze platter

JANAKA RODRIGUE / FOOD STYLING EMMA ROSEN

Ingredients (Serves 6) Kabocha pumpkin with soy butter ½ a Japanese pumpkin, quartered 3 tbsp butter 1 tbsp light soy

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Fava bean dip 2 cups cooked fava beans, available in tins 2 cloves of garlic Juice of 1 lemon Salt, to taste ¼ cup olive oil Beetroot powder, optional Grilled asparagus with labneh and toasted pepitas 1 bunch of asparagus 1 tbsp labneh (Greek yoghurt as substitute) 1 tbsp toasted pepitas (pumpkin seeds) Garnish or sides Turkish bread Good quality extra virgin olive oil (EVOO)

Method Start by roasting your pumpkin. Place the pumpkin on a lined baking tray and drizzle with some olive oil. Roast for 40 mins or until soft. Test using a fork to poke through.

■ In the meantime, make the soy butter by melting the butter in a pan and whisking in the soy. Set aside until pumpkin is ready and drizzle over.

■ To make the fava bean dip, place the cooked beans, garlic, lemon juice and salt and pulse in a food processor. Slowly drizzle in the olive oil as you are pulsing and process until smooth. Transfer to a serving bowl and set aside. Drizzle over some olive oil and sprinkle some beetroot powder all over the top. You can substitute this with paprika.

■ To cook the asparagus, place a pan or griddle on high heat. Drizzle with olive oil and place the asparagus in. Cook until nice and charred, about 3-5 mins. Remove and place on a serving plate. Add a dollop of yoghurt and top with some pepitas.

■ To assemble, place all three dishes on a large board and serve with some good EVOO, warm Turkish bread and a pot of mint tea. ● ■

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THE ROAST

Passion project

SIMON SHIFF

‘I

B R U N C H WIT H F L A I R AT H IAT U S

was sick of seeing the same thing on Melbourne menus,� says Simon Tammesild, owner of the four-months-old, spiffy cafe Hiatus. “Or of dishes designed to share on social media, like Nutella hotcakes with a syringe in it.�

His mission? Change expectations of brunch.

After one conversation with young-gun Rory Greenwood-McNeair (ex Feast of Merit, Attica and Pei Modern), Tammesild knew he’d found the right chef.

The classics are all there – hotcakes and hashbrowns – but dishes have been reimagined, crafted into offerings that are more fine-dining than cafe-casual.

Wo r d s

N I N A R O U S S E AU

l o O h c s R ou ce

a l p t a e r g iS a n r a e to l OW N l o r n e

Victorian public schools are a great place to learn and be inspired. In every classroom,

and enrol your child go to education.vic.gov.au/ourschool

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Public School. Our School.

Authorised by the Victorian Government, 1 Treasury Place, Melbourne

The house blend

Must-have dish

Coffee Bird white blend, a sweet, nutty roast

Corn and crab, a crepe-thin omelette of

for milk drinkers, or go the caramelly Kenyan

handpicked crab with charred vegetables

Kirura brewed in the clever dripper. ●

and greens. ●

“Crab and corn” is the downright star, an elegant crepe-like omelette of handpicked crab, poached in masterstock, with charred corn and baby leeks, and warrigal greens. It rocketed to fame, appearing in at least four publications in the cafe’s first month.

Hotcakes is a close second – if the most divisive.

“People either love it or hate it,” Tammesild admits, “and that’s cool, we like that.” For a start, the dish is savoury, a flavour explosion of native plum sauce, ginger custard, dill and persimmon. The hotcakes?

Oh, they’re pumpkin, like dense, stodgy scones.

Would I order it again? Probably not, but I’d take someone else there for the flavour mash-up alone.

Meal-sized rolls rock the takeaway cabinet, like a ● Hiatus ● 117 High St, Kew ● 0491 027 139

hearty, chunky reuben of corned beef brisket with housemade sauerkraut and Russian dressing.

Top-notch ingredients from sustainable boutique suppliers (St David’s Dairy, Milawa chicken) are also part of the deal, tying in with Tammesild’s zerowaste, root-to-stalk approach.

The space itself, an old pizza shop, has been given a lick of white paint, the tired floor tiles replaced by dark-brown boards. Out back, the suntrap courtyard is the place to bring the pup.

It’s a first-time venture for Tammesild (exStokehouse, Mr Miyagi) who leased the building without knowing what it would be.

“I needed to do something to rebuild my passion

for the industry.” On being a sole owner, he says, “It’s quite scary. There’s no one else to blame for anything. That’s a big learning curve, but we’re in it for the long haul.’’

The spring menu is firing. Expect a riff on the banh mi, a housemade milk-bun burger filled with deep-fried, soft-shell crab, peanut hoisin and pickled vegetables, and Hiatus’s take on the classic French dish “asperges et oeuf poche”, with a riberry brioche, asparagus spears and a quail egg.

“Kew is going through a rejuvenation,” says Tammesild, “It’s a real risk to challenge the status quo, but a lot of customers are loyal to us even in the first few months. It’s really satisfying.” ●

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TRAVEL \ BUDAPEST If European capitals went toe to toe in a beauty contest, Budapest would be a hands-down podium finish. The Hungarian twin-capital is that rare beauty combining classic elegance and rich history with the buzzing nightlife of a new millennium city.

Twice the charm

Budapest is the spa capital of Europe with a stunning array of bathhouses, some centuries old, fed by a collection of thermal springs that run deep underneath the city. Spend your days dipping in and out of the restorative waters. The most popular and probably the most spectacular, the neo Baroque splendour of the Szechenyi Baths, is a bustling treat with 11 different pools at varying temperatures inside and out. Margaret Island, in the middle of the river, is also ideal for an atmospheric soak.

Hit Budapest’s flip side in the evening and sample some of the brilliant ruin-bars in cavernous abandoned buildings decorated with what looks to be the best in op shop chic, and have a rousing good time with the locals. �

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T H E H U N G A R IA N PA R LIA M E N T B U I L D I N G

ISTOCK

A weekend

Wo r d s

LOU SWEENEY

A week

A fortnight

A week is the perfect amount of time to explore the city’s elegant layout and singular history. Carve out a few days for each side of the river: Buda and Pest (Yes, really). Get your bearings on one of the city’s yellow rattlers, the No.2 tram travels along the banks of the beautiful Danube River and offers a postcard view of the city’s most spectacular buildings – Buda Castle, the Great Market Hall, Parliament and the Chain Bridge.

Jag across to the Buda side of the river and the No.41 tram trundles along below the splendour of Gellert Hill and the Citadella, the fortress built on top of the hill in 1851. Grab the funicular and wander up into the gorgeous Castle Hill district where you’ll find the neo-Gothic splendour of Fisherman’s Bastion.

Budapest’s galleries and museums offer an incredibly rich insight into the history of the country, from the National Gallery housed in the Castle to the House of Terror, detailing the times of Hungary’s fascist and communist dictatorships. ●

If you can drag yourself away from the capital, take a series of day trips or overnighters to towns nearby.

Bicycle tours along the Danube have become a hugely popular way to take in the sights at a leisurely pace, otherwise you can hop a river boat or a hydrofoil to Esztergom and its impressive Basilica.

At around 125 kilometres south of Budapest take a hire car on the M7 motorway to Lake Balaton, the summer capital of Hungary, and see how the locals holiday at Europe’s largest freshwater lake. ●

T H E F U N I C U L A R R A I LWAY

WHERE TO STAY \ Quiet and contemplative Buda, full of green boulevards and beautiful buildings is the place to lay your head if you want respite from city buzz. Try Hotel Castle Garden near the Buda Castle gate. For adherents of the Pest-is-best rule, hang out in districts 5 or 7, where you get the best of Budapest boho.

GETTING THERE \ Emirates offers two flights daily from Melbourne Airport to Budapest Ferenc Liszt International

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SAM WOOD \ FITNESS

Wise up to smarter snacking

W

henever I see clients who have been training hard, eating “healthy” foods, but not achieving the results they’re after, I take a good look at what they have really been putting in their mouth.

More often than not, I find that what they think are healthy choices are actually slowing down their progress. With so much clever marketing, it is no wonder that many people have been fooled into thinking that what they are eating or drinking is a “healthy product” when often, it simply is not.

Here are four examples for which a substitute could make all the difference between fast and slow progress.

SPORTS DRINKS \ This is one that I see too often and it always makes me cringe! Chugging down a Powerade after a session may feel great and give you

that instant hydration and lift, but it’s important to remember that these drinks are made for athletes doing an enormous amount of physical activity. Do yourself a favour instead by re-hydrating with some good old H2O. My tip is to spice up your water bottle with a tasty combination of lemon and mint, or even chuck in a few berries if you crave a slightly sweeter (but all natural) drink post-workout.

PROTEIN BARS \ In the past few years there’s been

plenty of hype about protein bars and while some of them can make a good snack eaten in moderation, always be careful of high sugar or salt content, or hidden ingredients like nasty unnatural additives and artificial sweeteners.

Remember – many of these bars are created with meal replacements in mind and are therefore seriously high in carbs. They also have a similar

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amount of calories to a Snickers. My top tip? Make your own muesli bars or protein balls – this way you know every single ingredient that you are putting into your body is a good one and isn’t going to slow your progress.

ISTOCK

FRUIT JUICE \ What could be healthier than

packing seven fruits into one drink? Unfortunately, this misconception is one that I see too many people falling for. In fact, it was something that in my earlier days I used to drink too, thinking it was healthy. While a juice is OK when you need a good hit of vitamin C, I never recommend having a large glass along with your lunch or as a pick-me-up. This is simply because of the sugars that are jam-packed into them.

Juicing releases the sugars of fruit but gets rid of the fibre content, meaning that you’re better off just to eat the fruit as is. Try to stay away from storebought juices in particular as an everyday choice – these often have unnecessary additives to extend their shelf life. Instead, opt for a homemade

smoothie and pack it with more vegetables than fruit as a more filling and satisfying alternative. “HEALTHY� CAFE CHOICES \ While the health food revolution has been incredible and has really encouraged people to take responsibility for what they put in their mouths, I often see cafes offering “healthy� options swimming in high-sugar sauces, too high in fat or in massive serving sizes.

My advice is to get to know the best healthy alternative at your favourite spot. Meal prep really comes into play here, because if you have a delicious and healthy meal waiting for you in the office fridge, there’s no way you’ll be heading out for a bite to eat at the cafe round the corner.

Let’s be real – none of the above examples are going to kill you! Just try not to make them an everyday occurrence and focus on eating real food, this way nothing will be able to stand in the way of your progress. � � 28bysamwood.com

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FEATURE HOUSE

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

TEMPLESTOWE \ 115 SERPELLS ROAD 6

3

4

Serpells Road is Templestowe’s golden mile. The blocks are large, the trees are plentiful and parks and green space are sprinkled around. This is premier family territory.

This sprawling, single-level home was designed for hordes of youngsters and rowdy entertaining and it is efficiently zoned so that the adults and the children are well separated come bedtime.

The L-shaped floor plan puts the main bedroom suite, with built-in wardrobe, built-in study corner and en suite, to the right of the entry. Family bedrooms range down the opposite site of the home along with a home office, study and two family bathrooms.

Tongue-and-groove ceilings, painted white with white beams, and white brick walls are a cohesive theme throughout. Warm suede-coloured carpet runs throughout.

Living areas are spacious and plentiful. The entertainment and billiards room is more than seven metres long. The family room is even larger at 9.6 metres by 5.4 metres and has a large wood-burning fireplace with a wall of floor-toceiling windows opposite. For more formal evenings, the formal living and dining room, again a substantial area, are close to the kitchen.

White cabinetry, granite benchtops, stainless steel appliances and mosaic-tiled splashback complement the spacious design of the kitchen. This section of the house opens to a large, paved outdoor entertainment area.

Star of the north-facing garden is a mod-grass, floodlit tennis court which still leaves plenty of space to play on the

FINAL WORD

4041-square-metre block of land.

The fitted laundry is spacious. There is a garden shed with a toilet, storage in the carport, a lot of space for additional

“A SUPERB LIFESTYLE FOR THE LARGEST FAMILY. THIS HOME IS IN ONE OF

parking, and another covered area at the side of the house.

TEMPLESTOWE’S BEST STREETS AND ZONED FOR SERPELL PRIMARY.”

Split-system heating and cooling, a security alarm and

DALLAS TAYLOR – AGENT

automated entrance gates have been fitted.

The house is within walking distance of Serpell Primary and St Charles Borromeo Primary, and close to East Doncaster Secondary College. Shopping is close with The Pines, Templestowe Village and Westfield Doncaster nearby as are links to public transport and private school buses. ● BEVERLEY JOHANSON property@domainreview.com.au Agent: Jellis Craig, Dallas Taylor 0408 217 778 Price: $2.5 million-$2.75 million Auction: 2pm, September 22

Scan the code with the Domain app to view listing

SHORTLIST YOUR FAVOURITE HOMES WITH THE DOMAIN APP 26

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FOREST HILL \ 18 MORLOC STREET 4

2

Two al fresco areas, one with cafe blinds and a pizza oven, signal that this is a home well-equipped for entertaining.

It is a warm and welcoming home with a pastel palette of light colours against gleaming hardwood floors. Formal living and dining rooms are towards the front of the house with bedrooms grouped around the large family room and the charcoal and white kitchen. This renovated kitchen has a 900-millimetre oven, wine storage and huge island bench.

With a block of about 780 square metres, the garden has a separate powered bungalow, vegies, herbs, apples, cherries, limes and lemons. The property is walking distance to Blackburn Lake. â—? BEVERLEY JOHANSON Agent: Woodards, Rachel Waters 0413 465 746 Price: $1.15 million-$1.25 million Auction: Noon, September 22

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1 Browning Drive Templestowe Astounding in stature and elegantly commanding, be delighted by the boundless space and cutting-edge quality. Impressing with high ceilings, parquetry flooring and a modern palette. Comprising formal zone, elite marble kitchen, Miele appliances and butler´s pantry. Progressing through bifolds to private sophisticated alfresco. Upstairs maintains the lavish proportions with living/retreat and amazing park vistas. Boasting masters on each level and luxe bathrooms.

Close to schools, shops, Ruffey Lake Park, bus and freeway.

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Private Sale Inspect Price

Thurs 12-12.30pm & Sat 11-11.30am $1.6m - $1.75m

Andrew Keleher Nicole Qiu Web

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0417 599 135 0422 419 357 jelliscraig.com.au

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Lower Plenty 19 Panorama Av A enue Plans, Permit For Lower Plenty Perfection This rare offering of 1568m2 (approx) of level cleared land with striking views comes with plans and permit in place for a boutique project of four luxurious town residence´s. Carefully considered they will set a benchmark for luxury living thanks to their exclusive and exquisite design, optimum privacy and total tranquillity.

Expressions Of Interest: Offers Close Tuesday 25th September at 5pm (Unless Sold Prior)

Eltham | Greensborough | Doreen morrisonkleeman.com.au

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Expressions of Interest ESR $2,100,000 - $2,300,000 Inspect By Appointment Contact Graham Morrison 0417 101 997 Contact Rocco Montanaro 0412 379 171 Office 9431 2444 Web 19panoramaave.com

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~Offers ffers end 30 September 2018, or while stocks last. Off ff ffers ers available on new vehicles and ffor or private buyers only. Vehicles must be purchased and delivered between 1 September and 30 September 2018. Premium Paint at additional cost. Kia reserves the right to change, supersede or extend tend these off offers. Saf Safety technologies are supplemental systems and do not replace the need ffor the driver to exercise care and attention. For or more inf information about Kia's saf safety systems, please see your local Kia dealer or refer er to your Kia vehicle's owner's manual. †Apple CarPlay™ connec connectivity requires compatible iOS device. See apple.com.au com.au ffor more details. Apple CarPlay™ is a registered trademark of Apple Inc. ‥Android Auto™ connectivity requires compatible Android device. See android.com/intl/en_au/ ffor more details. Android Auto™ is a registered trademark of Google Inc.