Domain Review Melbourne Times by Domain Magazines

PEOPLE & PROPERTY OF MELBOURNE

NOVEMBER 14-20, 2018

DAVID HICKS IN TERIOR DESIGN ERS IM AGIN E THE FU TU RE

NIGELLA LAWSON WHY MELBOURNE IS TO HER TASTE

DIANA CHAN THE ART OF TANGY THAI

SAM WOOD

HOW TO TRICK OR TREAT MELBOURNE TIMES

The editor’s desk

BENITO MARTIN

It’s a challenge to articulate why a room feels good when we enter. For Domain Review, I walk through some of Australia’s best addresses, and it is evident when the designer had a purpose. The elan of a room, how elements relate and the statement it makes is the preserve of Australia’s best interior designers. When you walk through the Rigg Design Prize 2018 for the National Gallery of Victoria (at Federation Square), prepare to be stunned by just how much impact a singular space can have, and how much it can say. Prepare to think differently. ●

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THE EDIT What we love at Domain Review

OUR COVER \ Interior designer David Hicks, shot for The Design Files. Photographed by Eve Wilson.

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 \ Leigh Henningham Senior designer \ Colleen Chin Quan Designer \ Emma Staughton Editorial assistant \ Hailey Coules Managing editor \ Alice Stolz Chief marketing & editorial officer \ Melina Cruickshank

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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.

ESTEBAN LA TESSA

Jason Pellegrino

MELBOURNE TIMES

Chief executive officer Domain Group \

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Melbourne is once again on the menu for the world’s favourite domestic goddess.

You’ve been to Australia a lot in the last few years. What is it that keeps you coming back? It’s the big skies and the big hearts! I know that might sound cheesy, but it also happens to be true. I am just instantly filled with happiness when I’m on Australian soil. For a European, there is something so expansive and open about the scale of it all. And I feel this is reflected in the people I meet. I love Australian company: warm, witty, irreverent and unpretentious. And it doesn’t hurt that the food is so good in Australia either. Have you had the chance to eat at any restaurants or cafes in Melbourne that you especially adore? I’m mostly in Melbourne for MasterChef MasterChef, and I eat so much on set everyday, and often the evenings are late and the mornings early, so I don’t get a chance to eat out as much as I should in such a great food city. But I’ve no made no secret of the fact that the first thing I have to do when I hit Melbourne is to eat a plate of the garlicky chips with feta from Gazi, and to this ritual, I’ve now added the soft-shell crab souvlaki if it’s on the menu. And I virtually inhale

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SCOTT McNAUGHTON

igella Lawson needs no introduction; so let us simply bring you up to date. There’s always a reason to talk about the domestic goddess – who doesn’t consider herself anything of the sort – and right now Australia is excited for her arrival at Margaret River Gourmet Escape, a weekend-long food festival in Western Australia that kicks off on November 16. Joining her for one-off dinners and events will be other local and international talent such as Skye Gyngell, Rick and Jack Stein, Rosio Sanchez and our own Jo Barrett, Guy Grossi and Tetsuya Wakuda, among others. Nigella’s latest book, At My Table: A Celebration of Home Cooking Cooking, was published last year and delivers what it promises in the title. But we love her for her sense of humour, eloquence and the fact that she keeps condiments by her bed, just in case. Here’s what she thinks of Melbourne’s food scene.

AT THE TABLE

Five minutes with NIGELLA

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their white taramasalata. I adore Piccolina Gelateria and in particular the pistachio and salted caramel ice-creams there. And, I loved the bread at Tivoli Bakery, though I really want to explore the Melbourne cafe scene more. I know I should try out restaurants I haven’t been to, but I find I can’t stop going back to Cumulus. I’m always happy there. If I’m allowed to count a little drive out of Melbourne along the Mornington Peninsula, I have to say my Melburnian eating highpoint on my last visit was at Rare Hare at the Jackalope Hotel. This is my kind of food – everything was excellent, nothing was fancy. The thing is, while I love eating, I loathe fine dining. I still think of the sardine toasts with preserved lemons: simple perfection. But frankly, I could eat everything on the menu (I rather think I may well have done). On top of that, the wine was

S O F IA L E VI N

my absolute favourite, but chief among my most used ingredients right now are preserved lemons. I’ve cooked with them very happily in the past but, in earlier books, I’d used them really for recipes inspired by North African food and other cuisines in which preserved lemons are traditional. But now I cook with them freely, wherever and whenever I want their fragrant and sour intensity, whether in stews, sauces, cakes and bakes. I should add that I buy them in jars, I don’t make them. And although I’d used them, as I say, in previous books, my love affair started in earnest with my last book, At My Table, when I bought a jar specifically for my Moroccan Vegetable Pot (the recipe is also on nigella.com). But as a home cook, I don’t want to buy (or send my readers to buy) an ingredient just for one recipe. I naturally, then, wanted to find other ways of using my opened jar in

to cook, we’d have fallen out of the evolutionary loop a long time ago. But alas, I don’t feel I have an expertise in any particular area. I am a passionate amateur. It’s true I went to some pottery courses, and some of my plates and bowls feature in the pictures in At My Table, but I wouldn’t go as far as to say I showed any great skill or talent. But I enjoyed doing it. Sometimes that has to be enough. Indeed, I think if you can learn to enjoy doing something you are not enormously talented at, then it’s a wonderful thing. Australian food is tricky to pigeonhole as a cuisine compared to, say, Italian or Chinese food. Having visited many times now, what is “Australian cuisine” to you? I think that one of the things that both Australian and British food have in common is that we have

“I think it would be impossible to give a narrow definition of what Australian cuisine is, but for me it is a wonderful celebration of local ingredients ... It’s open-looking, not stuck in the past ... a directness that seems to be an honest expression of the Australian personality.” wonderful, and the view breathtakingly gorgeous. I am rather ashamed of how few Melbourne restaurants I’ve eaten in, but life is long (we hope) and I look forward to opportunities ahead. You’re back in Western Australia for Gourmet Escape again this year. Do you have any standout Margaret River memories? When I think of Margaret River, and I do often, I feel warmed by the memory of that very special sense of community there. Of course, I ate well, and drank beautiful wine, but it’s the atmosphere I remember the most. And even though I am not good in the sun, I have an enduring and very dear memory of walking along the beach with a friend and we talked food, life, Australia, friendship, and I just drank in the beauty all around me – in SPF 100, a large hat and under a UV umbrella, obviously. What’s your current favourite ingredient and what are you doing with it? I’m always hesitant to claim any one ingredient as

the fridge: so preserved lemons found their way into a twist on an old-fashioned English mint sauce to eat with lamb, and even into a martini. Now I find it hard to stop myself finding other ways to use them in my cooking. I think using up ingredients already in the fridge – and what I call the fridge-forage – is an essential part of my cooking life and a wonderful force for creativity in the kitchen. In what area are you an “unexpected expert” – that is, do you have a lesser-known skill set or talent aside from cooking? Oh dear, I don’t even think I have any expertise in the area people already expect me to have! I cook as a home cook, without any training or particular skill, and certainly no dexterity. I love cooking, and feel I have an instinct for flavour that has come out of many years of pleasurably pottering about in the kitchen, though I don’t think that makes me an expert. But as I’ve no doubt said before, if human beings needed expertise

often been deried for not having a cohesive tradition. But I think the cooking of both our countries has now shown that this doesn’t have to be a weakness, but a strength. Tradition is a wonderful thing, but it can also be a tyranny. Neither Australians nor the British are regimented in our cooking, and it has allowed us to be very open to so many influences around us; certainly, we both live in countries in which people of various different cultures and cuisines have settled, and we reap the benefits. I think it would be impossible to give a narrow definition of what Australian cuisine is, but for me it is a wonderful celebration of local ingredients, infused with the flavours of many cultures. It’s open-looking, not stuck in the past, and it has a brightness, a boldness and a directness that seems to be an honest expression of the Australian personality. ● MARGARET RIVER GOURMET ESCAPE \ November 16-18, in Western Australia. ● gourmetescape.com.au

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EUGENE HYLAND / THE TABLE IS THE BASE, HECKER GUTHRIE, THE RIGG DESIGN PRIZE 2018 AT THE IAN POTTER CENTRE: NGV AUSTRALIA

COVER STORY

A new exhibit explores how home can be the ultimate escape.

nterior design is much more than pure decoration. As such, ten of Australia’s top interior designers set out to challenge, provoke and even shock with a new National Gallery of Victoria show. The range of styles and influences in the pop-up rooms for the Rigg Design Prize 2018 reflect the designers’ interpretation of Australian society and where it is headed. Some spaces for the Rigg Design Prize exhibition may have viewers scratching their heads, but there is an overall message – the future will prompt homeowners to create a refuge in more compact spaces, with a new respect for handmade objects. Most rooms crafted by designers for the Rigg show refer to the idea of the home as a refuge from the outside world. Designer David Hicks has noticed a return to the mentality that the home is a castle, and his room follows this idea. “It’s almost like people are trying to create this private world for themselves,” Hicks tells the NGV in an interview series.

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Hecker Guthrie – was the winner of the $30,000 Rigg Design Prize. Designers Paul Hecker and Hamish Guthrie (pictured with associate Josh Watt) use several different-sized tables (Hecker says the table is central in all cultures) flipped around in various positions to create an entire room. The fundamental purpose of interior design is to improve to way we live, Guthrie says. As much as interior design is grounded in that outcome, the Rigg Design Prize exhibition also celebrates the fantastic. “There’s a level of fantasy around what people have created that shows there are different ways of approaching interior design,” Hecker says. Juliette Arent, of Arent & Pyke, says she aims to design spaces that avoid trends. “The notion of the bespoke or the handcrafted is definitely an idea proposed not only in our space but by each of the designers.” Sibella Court of The Society Inc’s room celebrates the skill of craftspeople. Court says many designers

“use a mix of vintage or antique with the new” and show “a deep respect for master craftsmen”. The handcrafted theme is balanced by expressions of technology. The cool black tiles of Richards Stanisich’s entry represent the digital world, which contrasts with handmade natural textures. Media overload is the unsettling influence in Hicks’ luxurious Panic Room, where the perfect life seems sterile. Danielle Brustman’s fun futuristic retro set, inspired by the Olivia Newton-John movie Xanadu, features art deco curvilinear shapes. Shortlisted interior designers for the NGV Rigg Design Prize 2018 are: Amber Road, Arent & Pyke, Danielle Brustman, David Hicks, Flack Studio, Hecker Guthrie, Martyn Thompson Studio, Richards Stanisich, Scott Weston Architecture Design and The Society Inc by Sibella Court. ● RIGG DESIGN PRIZE 2018 \ Exhibition is at the Ian Potter Centre: NGV Australia at Federation Square until February 24. ● ngv.vic.gov.au/exhibition/ rigg-design-prize-2018

Branch by Tribu

“Design is never finished because it is an evolutionary thing, it is a journey – it’s being confident enough to know when to stop, to know when to edit, to take things out.” Hicks’ Rigg room, titled Panic Room, is his reaction to the pressures and exposure of everyday modern life. “The whole thesis of it is this voyeurism – how design is reacting to this constant pressure of being watched,” Hicks says. “The Rigg exhibition is an amazing initiative ... it highlights (interior design) as a high art form, turning an idea into a product ... it is like art because it enriches people’s lives.” Though based on the same domestic living theme, each Rigg pop-up is very different. The display rooms dreamt up by the designers are not just pretty spaces. They are a mix of fantasy, Bohemian lifestyle, glamour, futuristic trends and art but the simplest space, titled The table is the base – which focuses on the table and is designed by Melbourne studio

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ENTERTAINMENT

International man of mystery

t was in the old ABC news studios in Elsternwick that Aaron Pedersen started his career in front of the camera. Pedersen, who is now 47 and one of Australiaâ&#x20AC;&#x2122;s most in-demand actors, worked as a journalist back in the late 1980s and early â&#x20AC;&#x2122;90s before discovering he had more of a talent for acting than reporting the news. Thankfully for Australian audiences he discovered he had a gift

and, nearly 25 years since his first role in the TV mini-series Heartland, the rest of the world is starting to take notice. This year, as well as being in the critically acclaimed ABC TV series Mystery Road, which has a huge following around the world thanks to Netflix, Pedersen has a small but gritty role in the film 1%, about Australian outlaw bikie culture. He has a number of projects on the

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“I’m more interested living in Australia, as Australia has a better understanding of who I am.”

go, including another series of Mystery Road and the film Dirt Music, which is based on the Tim Winton book. The LA Times recently wondered why he isn’t a global superstar, calling the actor “a world-class brooder”, but while many actors in his position would move to Hollywood after the success of Mystery Road, refreshingly, Pedersen is staying put in Australia. “I’m more interested living in Australia, as Australia has a better understanding of who I am,” he tells The Domain Review. “I don’t want the fame; I don’t want it to be so crazy to the point it becomes uncontrollable. I love the stories I’m telling in Australia.

“If a job came up by default, sure, but I’m not going to chase it. “I don’t believe in the desperation of wanting something so much; I believe in the natural progression of something coming to you.” Pedersen grew up with seven siblings in Alice Springs. His mother, Margaret, was an alcoholic and he spent time in foster homes. Despite this, he has always had a strong bonds with his family, in particular his brother Vinnie, who has cerebral palsy. He is also now on good terms with his mother. Pedersen made the documentary My Brother Vinnie in 2006 about his relationship with his brother, and his bond with him remains very strong. Vinnie spent time on the set of

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Mystery Road with his brother, and Pedersen likes him to travel to every job he does. “Vinnie is the reason I get up in the morning,” he says. “He is the reason I chase the dream that I have, and why I keep so level-headed in this industry. “He makes me laugh every day, and he puts everything in perspective. “He loves what I do, and he is the heart and soul of what being a human is about.” Pedersen says he chooses his jobs wisely, and that includes working with good mates. “I have a strong belief that chemistry is the key element for the dynamics of a story-line process to work,” he says, adding he believes

things are going so well because of the people he chooses to work with. While Sydney is now home, he has never forgotten those early days of working in the ABC newsroom, of Melbourne itself and, of course, the footy. “I’m a Bombers supporter, and I miss going to games,” he says. “I always try to watch them when I can. “I love Melbourne; I love the infrastructure, the way it is built. The city has a beautiful soul and a great culture about it. “I have a soft spot for Melbourne, that’s for sure.” ● 1% \ Starring Aaron Pederson, Matt Nable and Simone Kessell is showing in cinemas now.

LU K E D E N N E H Y

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DIANA CHAN \ CHEF ST YLE

Sweetness and light

GREG BRIGGS

Instagram: @diana.chan.au

hai cuisine has to be one of my favourites. It really hits the spot for me in terms of flavours. Hot, spicy, sour, sweet, salty – it hits all of your taste buds leaving you craving more. It’s like a punch in the face and full of flavour. Thai food is all about balance. It’s the perfect balance of tang, sweetness and heat that makes each dish unique. Growing up, I always loved tom yum soups. My mum used to make it for us all the time. Another one of my favourite Thai dishes is som tum salad, traditionally made with green papaya. When green papayas are not in season, substitute green mango – it isn’t som tum then, but becomes a Malaysian dish kerabu, and it hits the spot. I’ve jazzed this dish up by using scampi, as they are in season and are a good alternative to prawns. If you’d like to keep the head and tail intact, simply barbecue for three to four minutes, brush with oil, and then season. ●

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Scampi Som Tum

ANAKA RODRIGUE / FOOD STYLING EMMA ROSEN

Ingredients (Serves 4) 300g shredded green papaya 8 cherry tomatoes, halved 4 snake beans, thinly sliced into 3mm thickness (use green beans as substitute) ¼ cup dried baby shrimp, soaked in water for 15 minutes ¼ cup roasted and crushed peanuts 1 bird’s eye chilli, finely sliced (use long red chilli deseeded for lower heat) ½ bunch of coriander leaves 8 scampi, cleaned Dressing 1 ½ tbsp fish sauce 2 tbsp lime juice 1 tbsp white sugar 1 tbsp of hot water

Method Start by making the dressing. Place all the ingredients into a mixing bowl and stir until the sugar has dissolved. Cover and set aside. ■ To make the salad, place all the ingredients into a large bowl and mix through. Set aside. ■ To cook the scampi, place a pot of salted water on high and bring to a boil. Blanch the scampi for about 30-45 seconds. Remove and refresh in icecold water. ■ Remove the head of the scampi and discard the shell. Slice in half lengthways. ■ To serve, dress the green papaya salad with the reserved dressing. Top with the blanched scampi. ● ■

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SAM WOOD \ FITNESS

How to overcome a cheat week

ow much damage does that “cheat week” actually do? As someone who loves a beer and rarely passes up a piece of chocolate, I am definitely a fan of a cheat meal, although I prefer to call it a “treat” meal instead. The reason I refer to these as treats is because I don’t see it as “cheating” on my diet. I incorporate a treat meal now and then because I’m all about balance and not depriving myself of the things I love. But this is a snack or a meal, not a whole day. What does a whole day or week of indulgences do to our body? I have seen many cases where a “cheat week” is the slippery slope that becomes the beginning of the end for those who just can’t get back on the health bandwagon. I have also seen many cases where if people had put the same effort into their training and nutrition as they do their cheat week, they’d be in much better

shape. So with all this said, let’s look at some of the real problems a cheat week can create. IT CAN MESS WITH YOUR MENTALITY \ There are

a few things that happen when you drop the ball on your nutrition. First and foremost, your mindset can suffer. When you have a week of treating yourself to greasy takeaway food or going hard on the grog and sugary snacks, you can often slip into an “all or nothing” mentality. This can become a downward spiral and make it even harder to call it quits and get back into your healthy routine. I find my clients achieve wonderful results when they’re in a state of positive momentum, rewarding the little wins and reinforcing the good work that they’re doing by starting to see results. A cheat week may have an initial feeling of reward

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YOUR WORKOUTS MIGHT BE CHALLENGING \

you might find tackling your workouts more difficult than usual. There’s a danger you’ll go back to square one with cravings, headaches, dehydration, lacking energy for workouts or not wanting to work out at all. Remember – when it comes to training, food is fuel. You need to give your body enough energy to work out at an optimum level, and sticking to real and whole foods is the best way to ensure this. At the end of the day, a week of overindulging won’t set you back if you don’t let it. I’m always one to turn a negative into a positive, so instead of beating yourself up, think of this cheat week as the perfect catalyst to throw yourself back into your healthy routine and become more conscious of what you put in your mouth. ●

After a week of fuelling your body with plenty of high-fat (not the good kind) and high-sugar food,

● 28bysamwood.com

or relaxation, but to do it for a whole week is going to have the opposite physiological effect and that is going to come with some serious psychological consequences.

ISTOCK

YOU’LL LOSE ENERGY \ When you overeat and go hard on the treats, your body has to work hard to break down the large amount of food you have consumed. This process can make you feel tired, lethargic and sluggish, and will make smashing out your workout the last thing you’ll feel like doing. Let’s also not forget, quality nutrition is about looking after ourselves and our health. Not just what we look like! Too many people forget this.

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EDUCATION & INNOVATION

Inspiring young minds

avier College history teacher James Jacobs believes in the importance of building relationships and rapport with students to create a positive learning environment in the classroom. His year 12 student, Andrew Tiganis, has been in James’ classes since he first arrived at senior campus in year 9. The duo have built a solid working relationship based on mutual respect and their shared fascination for Australian history history.

My brother was at Xavier when I joined the school in year 7. I have been very happy here. When I joined I was a pretty shy kid and I was a bit worried about what it would be like, but within six months I made a lot of good friends. There are many things I will miss, but most of all I’ll miss the day-to-day interactions with the people I’ve spent the past six years with. There’s a strong bond between the students within each house – you go through your teenage years with the same group of people and that is pretty special. A highlight in years 11 and 12 was being part of the Kairos Retreat. It’s a voluntary activity but nearly every boy at Xavier chooses to take part. It’s a week when students reflect, talk and build their relationships. You have conversations that you might not normally have, but they are conversations that need to be had. It’s a very beneficial experience. Support also comes from my head of house and history teacher, Mr Jacobs. We met when I was in year 9 when he taught me history. He’s a very passionate teacher and his lessons go into great depth, which is why I chose to study VCE history – it’s one of the best decisions I’ve made at Xavier. Mr Jacobs knows his students well. I remember earlier this year being pretty stressed as I was practising for my year 12 English oral. As I waited outside a classroom, Mr Jacobs saw me and noticed something was wrong. We had a chat and he helped take my mind off things and put me in a better headspace to do my English oral. I was very grateful. He’s taught me to work hard but to take it easy sometimes and to keep things in perspective. I’d like to major in history at university next year and I’ve recently been considering becoming a

JOHN DONEGAN

ANDREW SAYS ...

JA M E S JAC O B S & A N D R E W TI G A N I S

history teacher one day, and to possibly follow in Mr Jacobs’ footsteps.

JAMES SAYS ... During high school I was part of a leadership program helping younger students and I coached my younger sister’s basketball team. Dad suggested that perhaps I was suited to education as a career and, during the course of my degree, that idea grew. I realised that dad knew me better than I knew myself! I finished my degree, did a diploma of education and did a placement at Xavier. At the end of that year there was an opening for a history and commerce teacher. That was 11 years ago and I have never looked back. Four years ago I became head of Ricci House which is a position of pastoral care. There are around 100 boys from years 9 to 12 in each house and I’m responsible for their academic, social, spiritual, physical and emotional development. The students and their families know they can contact me at any time. I enjoy that role because you get to know the boys and their passions and concerns more deeply. You

might share hard times with a student and after they leave school they come back and say they were glad you were there. The depth of relationship and respect between the students and teachers at Xavier stood out to me from the beginning. It is a very collaborative relationship and it’s important to build a rapport with students to create a good learning environment. Andrew and his year 12 classmates have come through their pastoral years with me, so I have a special bond with them. I’ve seen them mature significantly and I am always impressed by the calibre of the young men, like Andrew, who leave Xavier. Teaching history is also a passion of mine. I encourage the students to think of themselves as historians and to start with a story and available sources and to look behind those and to look at the causes and consequences of different periods of history. I’m quite humbled to hear that Andrew is considering history and teaching in the future. Teaching is about conveying your passion for a subject to the students and it’s an ideal scenario when students are enthusiastic and committed to learn, like Andrew has been. ● SARAH MARINOS

XAVIER COLLEGE \ 135 Barkers Road, Kew ● 9854 5411 ● xavier.vic.edu.au IN PARTNERSHIP WITH

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FEATURE HOUSE BRUNSWICK EAST \ 197 GLENLYON ROAD 4

Brand new, but with a design that effortlessly slides the pretty home into the heritage nature of its surroundings, this family home offers the carefree living of a new build in a dynamic and interesting inner suburb. Cohesive colours and materials throughout give the house a contemporary aesthetic and a level of finish that is hard to replicate when renovating an old home. Light and dark greys, white trim and dark floorboards create a sophisticated interior that works easily with any furnishing style. Door handles, taps and bathroom fittings are black. The floorplan is a proven winner. Three bedrooms, the family bathroom with a curvy soaker bath and the fitted laundry open off the central hall. The bedrooms are carpeted and all have built-in wardrobes. Following this is the staircase to the first floor where the main bedroom suite has a wall of glass, a balcony with views towards the city, built-in wardrobe, study area and a luxurious marble-tiled en suite with twin basins. The kitchen, living and meals area at the rear face north. This is a dramatic room with a cathedral ceiling. The back wall has doors to the courtyard and deck and is glazed to the apex. Light pours in. Patterned black and white Italian tiles, white benchtops and charcoal cabinetry make a dreamy, stylish kitchen. Handle-free cupboards and drawers and Bosch wall ovens and appliances complete the super-efficient workspace. In the living area, a wood-burning fire on a white hearth comes with wall-mounted wood storage. Beyond the living area is a deck with a built-in barbecue.

FINAL WORD

The covered carport has a storage area and space for two cars. Zoned heating, cooling, intercom and double glazing

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AND THE HOUSE IS SITUATED IN A PRIME LOCATION IN

The house is just moments from Lygon Street where cafes,

BRUNSWICK-EAST” CAMERON PRITCHARD – AGENT

bars and restaurants serve cuisines from around the world along with mainstream and specialty shopping. Brunswick South Primary School and Merri Creek Primary are both less than a kilometre away and Northcote High School is 1.4 kilometres. Methven, Fleming and Balfe parks are nearby. ● BEVERLEY JOHANSON property@domainreview.com.au Agent: Jellis Craig, Cameron Pritchard 0408 037 482 Price: $1.7 million-$1.8 million Auction: 11am, November 17

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BRUNSWICK \ 19 HORNE STREET 3

Beautifully trimmed and detailed, this Brunswick weatherboard is packed with Victorian charm. The location, close to Lygon Street’s eateries and shopping, is also excellent. Three bedrooms and a living room, all with fireplaces, open off the hallway. At the rear and overlooking the garden are the white kitchen with timber benchtops and the casual living and dining area. The block is about 350 square metres and the rear garden has a brick-paved outdoor eating area. The property is close to Barkley Square shops, transport, Brunswick South Primary and Brunswick Secondary College. The house has a gas fireplace and split-system airconditioning. ● BEVERLEY JOHANSON Agent: Nelson Alexander, Mark Verrocchi 0413 135 935 Price: $1.25 million-$1.35 million Auction: 10.30am, November 17

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Paul Markovic Director & Auctioneer M: 0411 866 464 E: paul@petermarkovic.com.au

Carl Carrubba Senior Sales Consultant M: 0403 213 336 E: carl@petermarkovic.com.au

Hamish Laidlaw Sales Consultant M: 0421 965 967 E: hamish@petermarkovic.com.au

Antonio Lorusso Sales Consultant M: 0477 220 003 E: antonio@petermarkovic.com.au

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www.reblue.com.au 29 DARLINGTON GROVE, COBURG

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224 GLENLYON ROAD, BRUNSWICK

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PERIOD CHARM WITH STREET APPEAL

Recently refurbished, Solid Brick Califorian Bungalow comprising central entrance, 3 bedrooms, lounge, kitchen/meals, bathroom, internal laundry and 2 toilets. High decorative ceilings, period style light fittings, leadlight windows, gas cooking/heating, garden areas, large verandah at rear, work shop and side drive leading to lock-up garage.

Auction: This Saturday at 11:00am Open for Inspection: Thursday 6:00 – 6:30pm Saturday 10:30 – 11:00am Contact: John Ferraro 0423 241 241 Joe Pollina 0438 997 740

CORNER POTENTIAL!

This home comprises of a double fronted weatherboard with plenty of period features, 3 large bedrooms, spacious lounge, formal dining or 4th bedroom, kitchen/meals, sunroom, two bathrooms and huge lock up garage or workshop. Bay windows, high ornate ceilings, leadlight windows, timber paneling, gas ducted heating, gas cooking and plenty more.

For Sale

Open for Inspection: Saturday 1:00 – 1:30pm Contact: John Carrazza 0408 391 011 Joe Pollina 0438 997 740

Land Size: 709m2 approx.

9350 1399 428 Sydney Road, Coburg

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This tri-level stunning architectural home is positioned in a blissfully quiet one-way street in the heart of leafy Carlton. With Lygon Street only a short stroll from home, youâ&#x20AC;&#x2122;ll have an endless source of entertainment. Think charming cafes, local providores, fashion/homewares stores and elegant wine bars. Your unique location also provides unsurpassed convenience to CBD.

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331 Rossmoyne Street Thornbury 2 Bed | 1 Bath | 1 Parking .................................

Auction Sat 1st Dec at 1.00pm Open Wed 14 Nov 5:30 to 6:00pm & Sat 17 Nov 11:00 to 11:30am .................................

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PROPOSED ROAD DISCONTINUANCE PUBLIC NOTICE INVITING SUBMISSIONS UNDER SECTION 223

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Yarra City Council (Council), acting under clause 3 of schedule 10 to the Local Government Act 1989 (Act ( ), proposes to discontinue the road at the rear of 359 and 361 Pigdon Street, Princes Hill, shown as Lot 1 and Lot 2 on the plan below, being the whole of the land contained in certificate of title volume 1618 folio 508 (Road).

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Public Notices and Event

The proposal is that Council discontinue the Road and transfer Lot 1 to the owner of 361 Pigdon Street, Princes Hill, and Lot 2 to the owner of 359 Pigdon Street, Princes Hill.

MELBOURNE CITY COUNCIL Proposed naming at 93-119 Kavanagh Street, Southbank

12404779-RC47-18

Notice is given pursuant to the Guidelines for Geographic Names 2010 (‘Guidelines’) that the Melbourne City Council (‘Council’) proposes to name two newly created roads which will be provided within the development at 93-119 Kavanagh Street, in Southbank, shown shaded on the plan below as Hoff Boulevard and Bale Circuit (‘Proposal’). The naming is required to provide appropriate addressing for abutting properties, ensure the integrity of Council’s records and support the provision of emergency and statutory services. The name Hoff honours Dr Ursula Hoff, who served the National Gallery of Victoria (NGV), first as a curator, and then as an assistant director. Later, she was appointed to the Council of Trustees, and finally to the position of London Advisor to the Felton Bequests’ Committee, by which time she had completed forty-two years of formal involvement with the institution.

Any person may make a submission on the proposal. Any person wishing to make a submission under section 223 of the Act must do so in writing by 19 December 2018.

The name Bale honours Alice Marian Ellen Bale, who was a notable early Australian artist. She was invited to be on the artist advisory board for the Felton Selection Committee, which were responsible for early acquisitions at the NGV. Her art is included in the NGV collection.

All submissions will be considered in accordance with section 223 of the Act. Submissions should be addressed to the Chief Executive Officer, and can be hand delivered to Council’s Municipal Office at 333 Bridge Road, Richmond or posted to the following address: Vijaya Vaidyanath, Chief Executive Officer, Yarra City Council - PO Box 168, RICHMOND VIC 3121

Further information is available at www.melbourne.vic.gov.au/roadnames

Any person requesting to be heard in support of his or her submission is entitled to be heard before Council (or its committee established by Council for this purpose) or be represented by a person acting on his or her behalf, and will be notified of the time and date of the hearing.

Council has been unable to locate existing family members to seek permission to the Proposal and calls for consent from the family or requests family contact details from the community.

Following consideration of submissions, Council may resolve not to discontinue the Road or to discontinue the Road and then either sell the land from the Road to the adjoining owner or transfer the Road to itself.

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For more information on the proposal, please contact Bill Graham on 03 9205 5270 or bill.graham@yarracity.vic.gov.au.

VG5446

Anyone may provide feedback on the Proposal to Council. All feedback received by Council on or before 14 December 2017 will be considered in accordance with the Guidelines. Feedback can be provided verbally by calling 9658 9658, by e-mail to survey@melbourne.vic.gov.au or by mail to the Land Survey Team, City of Melbourne, GPO Box 1603, Melbourne 3001.

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