Domain Review Eastern - October 23, 2019

PEOPLE & PROPERTY OF MELBOURNE

OCTOBER 23-29, 2019

KATHY LETTE

‘WHAT I DO IS FEMINISM LIGHT’

CORRIE PERKIN

A LOVING WORD ABOUT BOOKSHOPS

CHEFS’ SECRETS CATCH THEM IN ACTION

EASTERN

D O U LTO N W I T H C L A S S I Q U E FA Ç A D E .

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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. ●

HAVE YOUR SAY AND

WIN

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

M

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.”

Wo r d s

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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VILL AGE LIFE

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

W

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

Wo r d s

(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.

C O R R I E PE R KI N

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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

JA N E R O C CA

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

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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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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

K

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.

“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.” ●

Work, rest and play

GIOVANNI LOVISETTO

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.

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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ARTIST’S IMPRESSION

HOME & ARCHITECTURE

G R E E N A L LU R E

APARTMENTS OF TULLAMORE \ CONSTRUCTION STARTS ON FOLIA

M

LIZ MCLACHLAN

FOLIA » tullamoreapartments. mirvac.com ARTIST’S IMPRESSION

ARTIST’S IMPRESSION

irvac has started construction of the $79 million six-storey Folia building, the second apartment building within its prestigious Tullamore community, located on the former 47-hectare Eastern Golf Course in Doncaster.

Designed and delivered by Mirvac’s awardwinning design and construction teams, Folia has 102 apartments, garden terraces and penthouses in one, two and three-bedroom layouts across six levels with exclusive western and eastern wings.

Elysa Anderson, Mirvac General Manager Residential Victoria says Folia’s construction commencement highlights the continued strong demand for high quality apartments in exceptional locations with a focus on design excellence, innovation and sustainability.

In a world-first, select Folia apartments will have the benefit of solar energy as part of Mirvac’s partnership with Melbourne-based Allume Energy.

“This technology is the first of its kind globally and will change the way solar is used in apartments,” Anderson says. ●

59 Stables Circuit, Doncaster ● Developer \ Mirvac ● Architect \ Mirvac Design Internal areas sqm \ 51-180

LUXURY AMENITIES

PRECINCT

External sqm \ average 20 - 40

Folia’s rooftop conservatory

More than 20 per cent of

Forecast completion \ Mid-

will provide a semi-enclosed

Tullamore is dedicated to open

2021

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Three-bedroom from $995,000 Hover your

IN PARTNERSHIP WITH

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LOCATION \ 15 kilometres from the CBD, a 15-minute walk or two-minute

camera phone

drive to Westfield Doncaster for shopping and entertainment, a two-

over app code to

minute walk to public transport and a minute from the Eastern Freeway.

view the listing

DONVALE \ 15 WEMBLEY GARDENS 5

3

6

About 2885 square metres of gardens with tall trees, extensive paving and mature landscaping create a resortstyle atmosphere around this stylish home – a lifestyle emphasised by a sparkling pool and tennis court. The house has a timber kitchen, formal and informal living areas and a huge conservatory that overlooks the solar-heated pool and spa and draws in light and sunshine. The lower level houses a rumpus room and games room. Luxurious in space and appointments, the main bedroom has an en suite and walk-in wardrobe plus a parents’ sitting room. The house has ducted heating, airconditioning, a gas fireplace, security alarm and vacuum system. ● BEVERLEY JOHANSON Agent: Fletchers, Jeremy Desmier 0409 601 613 Price: $1.5 million-$1.65 million Auction: 2pm, October 26

Open your camera and hover your phone over the app code to view the listing

DONCASTER \ 2a BRENTVALE COURT 3

3

2

This beautifully presented property in the heart of family friendly Doncaster is close to green spaces and the platypus in Ruffey Creek. The decor is fresh and inviting with hardwood floors and cream walls. Entry is to the fullwidth formal lounge and dining room and double doors open to the informal living area – a large space with built-in cabinetry and doors to the garden courtyard. The kitchen has a large island bench and granite benchtops. The first floor has a spacious study or sitting room with a sunburst feature window. Templestowe College, Templestowe Heights Primary School, city bound buses and shopping are nearby. ● BEVERLEY JOHANSON Agent: R T Edgar, Vince Naz, 0402 828 198 Price: $1 million-$1.1 million Auction: Noon, October 26

Open your camera and hover your phone over the app code to view the listing

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DOM A IN REV IEW

29 Selborne Road

3

Conveniently located to Toorak Village, this stunning Rob Mills designed home, offers a hassle-free lifestyle. Soaring ceilings and wide hallway flow past a sunny study, formal dining and living featuring a gas fireplace, while open plan living adjoins a contemporary kitchen appointed with Miele appliances and granite bench tops. Upstairs, the main bedroom with balcony features walk in and built in robes and an impeccable ensuite, while two additional double bedrooms offer BIR´s and ensuites. Also features courtyard, terrace and double garage.

3

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Auction: Saturday 2nd November at 11.30am View: Wednesday & Saturday 1.00-1.30pm Contact: Mark Williams 0417 189 377 Ada Taylor 0428 058 880 Office 9864 5300

abercrombys.com.au DOM A IN REV IEW

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Decks/Pergolas

www.cldb.com.au

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Ì Quality Timber Paling Ì Pickets Ì 32 Years Exp Ì All Work Guaranteed Ì Registered & Lic'd Builder Immediate Service Ì Call now for Free Quote sdemetriou4@gmail.com 12424402-RC33-19

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9571 6959 or 0417 772 335

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OUR SERVICES INCLUDE Switchboard upgrades ŽǁŶůŝŐŚƚ ŝŶƐƚĂůůĂƟŽŶƐ ^Ɖůŝƚ ƐLJƐƚĞŵ ƐĞƌǀŝĐĞ ͬ ŝŶƐƚĂůůĂƟŽŶƐ All electrical service and repairs

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TARANTO CONCRETE & LANDSCAPING 35 years experience FOR ALL YOUR CONCRETE & LANDSCAPING NEEDS

J.L. Hutt Electrical

24 HOUR SERVICE Rec: 17824

• Entensions/Refurbishments • Switchboard Upgrades/Safety Switches Specialising in all Electrical Installations • House Rewires FREE QUOTES • Phone/Data/TV & CCTV No Job too big or small • Oven & Hot Plate Repairs • Hot Water Service Repairs www.jlhuttelectrical.com.au • Security Alarms • AC Installations

Jason 1300 644 698

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9998 2905

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Bath Room, Toilet, Kitchen Free Measure and Quote Pensioner Discount 35 years in the trade Pls. ring Roz 0427 963 906

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Warm, friendly, attractive and mature lady. I visit you.

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Ph: 0402 816 899

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Qualified carpenters since 1972, specialising in repairs to rotten timber, bathroom repairs, all aspects of carpentry, renovations, extensions and all repairs including insurance work.

Reg. Building Practitioner and MBAV member.

Contact 1300 0 CAMPI

www.campis.com.au

48 Davies Avenue, Sunshine North 9364 0770 SWA6566B

12430155-RC44-19

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Dr. Tony Stubbs Eye Surgeon

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Call today for an obligation free consultation 30 Frankston Gardens Drive, Carrum Downs

03 9770 4184

louvretecmelbourne.com.au

12413569-RC12-19

The Architects Choice

Dr. Tony Stubbs, Eye Surgeon, says that just about anyone can have their vision restored and be rid of their glasses for most of the time. And this is without the use of laser surgery.

Dr Stubbs formerly at the Royal Victorian Eye Hospital who has worked with the Fred Hollows eye department at the Prince of Wales Hospital in Sydney, says he began his career through the inspiration of his father, Dr Maxwell Stubbs.

“My father was a pioneer in cataract implant surgery from 1963! He has now passed away but some of his patients still come in for a check-up. Not only is this inspirational, it also demonstrates that good surgery outlasts the surgeon,” Dr Stubbs says.

A specialist who helps people who have been advised they are unsuitable for laser surgery, Dr Stubbs is also committed to demonstrating that age, corneal distortion or astigmatism are no barriers to eliminating the need for glasses.

One of my best moments was treating a 12-year-old girl who was struggling at school because of poor vision due to congenital cataracts even with the use of thick glasses. Now 10 years later, she still has 20/20 vision without glasses. That inspires me.

“Seeing my patients’ bright smiles after surgery, as they stop squinting and can read without glasses, is definitely the best part of my job.”

No referral is needed and no out-of-pocket expenses are incurred for an assessment to enable all options available to be considered.

Dr Tony Stubbs’ Collins St Practice Coates Building, Suite 2, Level 2 20 Collins Street, Melbourne Victoria, 3000 Tel: +613 9650 8044 Fax: +613 9650 8099

The Williamstown Eye Centre 120 Ferguson Street Williamstown 3016 Victoria, Australia Tel: +613 9397 8989 Fax: +613 9397 8984

12366912-LN40-17

MB BS BSc(Hons)B Med Sc MS FRANZCO

Overseas model shown

The Maserati of SUVs

2019 Maserati Levante From $137,000 Drive Away*

Maserati Richmond 430 Swan Street, Richmond VIC 3121 Phone (03) 9115 8899 www.zag.com.au/maserati

*Drive away price at Zagame Maserati for Maserati Levante 350hp (with no options) new stock vehicles. Offer ends 31 December 2019. While stock lasts. Not available to fleet, government or rental buyers, or with any other offers.