Domain Review Melbourne Times - September 11, 2019

PEOPLE & PROPERTY OF MELBOURNE

SEPTEMBER 11-17, 2019

WELCOME HOME

TA LK ING PROPERT Y W ITH SHELLEY CR A F T & CHRIS KOHLER

ANDY HARMER

CHEF REVEALS WHAT’S AT STEAK

SAM WOOD

CARBS: FRIEND OR FOE?

MELBOURNE TIMES

ANDREW HOBBS PHOTOGRAPHY

Australians’ love of property is unique in the world. It grew naturally, long before social media, when attending open for inspections inexplicably became a weekend ritual. It’s just what we do; get a takeaway coffee, pop into an open for inspection, and later take the kids to the footy, because property is the other big game in town. In a shifting market, knowledge is power and, that aside, we are habitually real estate obsessed. Your Domain, Nine’s new property show, airs every Saturday at 10am and co-hosts Shelley Craft and Chris Kohler share their insights this week. ●

ANTHONY McKEE PHOTOGRAPHER

The editor’s desk

STYLISH RIDE \ The QT Melbourne hotel is throwing

SWEET TREATS \ The Gluten Free Expo (October 5 and

guests the keys to a shiny Mini, including the cool

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THE EDIT What we love at Domain Review

OUR COVER \ Shelley Craft and Chris Kohler, photographed by Nicholas 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 consumer officer \ Jason Chuck

Real estate sales director \ Mitch Armstrong \ 0438 820 767 mitch.armstrong@domain.com.au Retail sales \ retailsales@sales.domain.com.au

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

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

SIMON SHIFF

Jason Pellegrino

MELBOURNE TIMES

Chief executive officer Domain Group \

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COVER STORY Shelley Craft and Chris Kohler leave no brick unturned in the property market.

S

pring has sprung. Flowers are budding, bees are buzzing and, most excitingly for a nation of property voyeurs, the real estate market is emerging from its winter hibernation.

The traditional spike in listings and corresponding bounce in agents’ steps brings equal parts excitement and anxiety for vendors and buyers alike. But while spring 2019 promises to be a unique market – some would say uncharted territory, but more on that later – the experts say the universals of buying and selling remain unchanged.

As design maven and a co-host of the Channel Nine renovation juggernaut The Block, Shelley Craft has seen plenty of theories floated on the art of the best real estate deal.

“There’s a big difference between renovating with an eye to making a profit and renovating to create your ideal home,” she says. “You can follow trends and try to make something that will appeal to that fictitious buyer in your head, but if you inject your own style into the project people will respond to that emotion because real estate is at its core an emotional business.”

Television audiences are now able to see Craft’s real estate know-how transcend The Block as she host Nine’s new property show Your Domain alongside Nine journalist Chris Kohler.

A property show with a difference, Your Domain – which airs Saturdays at 10am – is about the here and now facing

my parents always say, ‘If only we’d bought something’.

I don’t believe in the ‘if only’. It doesn’t sit well with me.”

So – should you?

Co-host of Your Domain and reporter for Nine News, Kohler’s take is that the 2019 spring market presents unique advantages for people on both sides of the property transaction.

“The secret is in knowing how to approach what has become quite a unique market right now, with interest rates at historical lows and clearance rates high,” Kohler says. “People have a hunger to know where that leaves them, and there are certainly opportunities to be had. Anything can happen.”

The annual increase in competition at this time of year can yield unexpected results, for one: “The analysts and economists I’m speaking to say it’s expected listings will pick up so the big question mark is, will clearance rates remain as high as they have been, or will listings create an equilibrium?”

Kohler says.

The other variable earmarked by Kohler is that market consensus anticipates another interest rate cut from the RBA before the end of the year. “The question mark there is when will it come and how the market responds to it,” he says.

“We had back-to-back cuts in June and July and the latest data show a strong lift in Sydney and Melbourne prices in August, so the theory is another cut will push that further.

“The secret is in knowing how to approach what has become quite a unique market right now ...” CHRIS KOHLER Australians who have an active interest in the property market, whether looking to buy or sell, or finding themselves somewhere in the middle of the cycle.

The hour-long weekly show is replete with tricks around increasing the value of your property, getting it ready for sale, choosing an agent, deciphering market statistics, and finding the financial wherewithal to answer the big question: should I? Craft is in the distinctive position of having 20-plus years as an owner and renovator since buying her first property – a Gold Coast apartment off the plan – about the age of 22.

“The thing is, there’s always something new to learn even if you’re flipping your fourth house,” Craft says. “One thing I’ve learnt to be suspicious of is the idea of the forever home. My houses have always been my ‘forever for now’ homes. People are always evolving, and families are always evolving so there’s really no point saying to yourself, this is the end point and setting your mindset accordingly.”

For Craft, who has renovated and sold “a fair few houses in my time, across Victoria, NSW and Queensland”, it’s always a good time to buy – as long as you’ve done your homework.

“In Australia, no matter what the broader market is doing … there is always an area where you can find a good buy,” she says.

“When I was a kid, we had family holidays in Noosa and now

Wo r d s

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L A R I S SA D U B E C KI ●

There are considerable questions, however, to what extent the big lenders are going to be able to pass on the full interest rate cuts now that we’re below 1 per cent on the cash rate.”

A cut sounds like the harbinger of higher property prices – but the experts aren’t calling a repeat of the last boom.

“I’ve heard a lot of commentary along the lines of now being the time to launch yourself into the property market with your ears pinned back,” Kohler says.

“Recent memory dictates that when property prices rise they’re going at double-digit gains per year but the experts who make the most sense to me say we shouldn’t be expecting a big ‘V-shaped’ recovery, in which it shoots back up in the same amount of time it went down.

“They’re saying it’s going to be flat to positive, so the mass urgency is possibly going to be a little short-lived.”

One of the take-home messages, Kohler says, is that firsthome buyers have reason for real hope for the first time in a number of years. “It was really rough there for a while with double-digit price growth … but there are gaps to be identified in the current market. There’s most certainly hope for people looking to get that first toe-hold.” ●

CREDITS Shelley wears \ Sheike vest and pants Chris wears \ Saba blazer, MJ Bale shirt, Marcs chinos, Aquila shoes

YOUR DOMAIN \ Airing on Channel Nine, Saturdays at 10am.

Ph o t o

N I C H O L A S WI L S O N

and belt

The RIGHT MOVE

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ANDY HARMER \ YES CHEF

The meatiest question of all …

KRISTOFFER PAULSEN

L Andy Harmer is the executive chef of QT Melbourne hotel ● qthotelsandresorts.com/ melbourne ● Instagram @qtmelbourne

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ove a steak? Don’t feel like you always need to go out to enjoy a good one.

Cooking steak is one of those things that really intimidate people, but it shouldn’t. The mastery is simple as long as you follow a few rules. First and foremost, you need to buy a great cut of meat. If cost is an issue, it’s better to have a small piece of excellent steak than a larger cut of mediocre steak.

Look for a well marbled steak, about 2.5 centimetres thick. Scotch fillet, strip loin and rib-eye consistently standout results.

You might be faced with a decision

between grass and grain-fed meat, especially if you’re buying from your local butcher. The low down is this: for a lot of passionate beef eaters, grass-fed gives a more nuanced and complex flavour profile.

Grain-fed meat comes from animals that ate grass for most of their lives, then transition to grainbased diets. The grain helps the body to produce fat, which in turn helps the production of intramuscular fat.

It’s a simple equation: the longer cattle stay on a nutrient-rich diet, the fatter they become and the higher their marbling. This also means a more buttery flavour and brighter meat, along with whiter fat.

Hot tip: avoid fibres. As soon as you can see fibres, it means the cow has worked hard, and it’ll be tough.

My cut of choice? A 250-gram grain-fed scotch fillet, with maximum fat on the inside and minimum fat on the outside.

The first thing I do is let my steak reach room temperature – if it’s

been in the fridge it needs at least an hour. This way the steak will cook through evenly – a cold steak just won’t do it.

I always cook my steak on the barbecue because you want a really

high heat for an optimum steak.

“My cut of choice? A 250-gram grain-fed scotch fillet, with maximum fat on the inside and

HIGH STEAKS

LEIGH HENNINGHAM

minimum fat on the outside.”

I start on the bars as this will give a charred flavour, and sear for no longer than a minute on each side.

Then, I transfer the piece onto the flat top of the barbecue to get that beautiful caramelisation and to make it crusty – a minute for each side.

After that, I’ll whisk the piece onto the resting rack and close the lid for two minutes.

Then, I lift the lid and leave to rest for another five minutes. After that I put the piece back onto the hot plates, add a bit of butter and serve.

If you don’t have the luxury of a barbecue, use a non-stick frying pan and an oven, but the key is heat.

Heat the pan as hot as you can and wait until it’s slightly smoking, add a dab of oil, and then add your meat.

Sear for 90 seconds on each side, then whisk the pan into a 200-degree oven. Leave it in the pan you’ve sealed it on, otherwise, the cooking will be uneven.

Once the three minutes in the oven is done, put it out to rest for about seven minutes.

As you’ve cooked it a lot more aggressively than on the barbecue, it needs to rest for longer.

Then tickle it back in the pan with a knob of butter for five seconds on each side and it’s ready. ●

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SAM WOOD \ FITNESS

Are carbs really the enemy?

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E N J OY G O O D CA R B S L I K E S W E E T P O TAT O

ISTOCK

A

s someone who has been in the health industry for 20 years, the evolution of the nutrition world has always fascinated me.

Carbs have always had a pretty bad rap when it comes to weight loss but this has become even more prominent through the rise of diets like Atkins in the ’90s and most recently, keto.

The reality is you don’t need to cut carbs out altogether and, in fact, I highly recommend you don’t.

However, you do need to understand that not all carbs are created equal and that balance is always

“The reality is you don’t need to cut carbs out altogether and, in fact, I highly recommend you don’t.”

WHAT KIND OF CARBS SHOULD I EAT?

TO CARB OR NOT TO CARB?

The best kind of carbs to eat are complex carbs. Not only do they contain more fibre, they keep you fuller for longer as they are slow at releasing energy, which helps to regulate your blood-sugar levels.

I get my carbs from foods like oats, wholegrains bread, bananas, sweet potato, legumes and quinoa.

It’s all about keeping the carb intake in check and making sure it aligns with both your goals and your activity levels.

A variety of complex carbs (fruit, veg, legumes, wholegrains and so on) should always be complemented by protein and good fats.

ARE CARBS?

DO WE NEED THEM?

NOW THAT WE’VE COVERED CARBS,

Carbohydrates are a macronutrient that provide us with energy. They are our main form of glucose, which is the bodies preferred fuel source.

There are two types of carbs: simple and complex.

Simple carbs are the ones we find in sugary treats and processed foods. Complex, on the other hand, are our wholegrains and low GI carbs in fruit, veg, beans and legumes.

Not only do carbs gives us energy, they are one of our best fibre sources. Fibre is often overlooked but it shouldn’t be, as it is absolutely essential for good gut health and to keep our digestive system operating effectively.

You don’t need a lot of carbs every day but I personally believe that they are an important component of a healthy, balanced diet.

WHAT DOES A PERFECT PLATE LOOK LIKE?

the answer. My 28 program involves moderate to low-carbohydrate meals and therefore isn’t as extreme as many other programs or low-carb diets and is a huge reason why so many people achieve great success.

Who wants to live a life without potatoes?

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FEATURE HOUSE

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

BRUNSWICK \ 123/1 DODS STREET 3

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Three levels of spacious interiors and wide views of the city and surroundings make this warehouse-style townhouse exceptional. Matt timber floors, black-framed windows and ceiling-high doors opening to balconies and drawing in light create a sophisticated interior throughout, with a slight industrial edge.

On the ground floor, two bedrooms, both with built-in wardrobes, share a family bathroom with black and grey tiles, black and chrome fittings, and a honey-coloured timber vanity. One bedroom opens to a balcony.

The first floor is all living, dining and kitchen with a void over the entry, a full-width balcony with Italian tiling and a bank of windows with treetop and city skyline views.

Here, the smart, well-equipped kitchen has an island breakfast bar and there is plenty of storage with timber cabinetry. Black tapware, black benchtops, subway-tile splashback and stainless-steel appliances all add up to a stylish and easy workplace for the family chef.

Behind the kitchen is the laundry and a powder room.

On the third level, the main bedroom suite is luxuriously large and has the best views of all. A walk-in wardrobe and spacious shower en suite add to the functionality and sense of sophistication.

The townhouse has split-system heating and cooling, LED lighting, NBN connection and new timber flooring and carpets. There is an intercom entry and the garage is remote-controlled.

There’s a lot going on in this corner of the world. The property is close to the border of Parkville with Melbourne

FINAL WORD

Zoo, Royal Park and all its wide open green spaces. In the immediate neighbourhood, things are more cosmopolitan

“THIS STUNNING APARTMENT IN THE CONVERTED HOLEPROOF FACTORY,

with a confetti shower of cafes, bars, restaurants and hotels.

PART OF MELBOURNE’S HISTORY, HAS STUNNING CITY VIEWS.”

A short ride away and you are on the Upfield Bike Path

TOM BREEN – AGENT

and Barkly Square is handy for supermarket shopping and everyday requirements. Wander north along Sydney Road and you can taste most of the world’s cuisines, explore creative and interesting clothing options, and discover the works of some of Melbourne’s most talented crafts people.

The home is close to schools and kindergartens, Jewell BEVERLEY JOHANSON

station and trams. ●

property@domainreview.com.au Agent: Nelson Alexander, Tom Breen 0437 175 677 Price: $1.06 million-$1.16 million Auction: 3pm, September 14

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

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THORNBURY \ 2A MURRAY STREET 3

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Dramatic facade design and a masterful mix of materials make this townhouse one of Thornbury’s most stylish. On the ground floor, timber floors flow throughout and wide, black-framed stacker doors open to the north-facing deck and courtyard, drawing in light and sunshine. The timber kitchen has stone benchtops and Smeg appliances and there is a full-size laundry. On the first floor, the main bedroom has a walk-in wardrobe and en suite and the remaining bedrooms share the family bathroom. The townhouse has double-glazed windows, split-system heating and cooling, and is close to Thornbury station, trams, cafes and shops. � BEVERLEY JOHANSON Agent: Nelson Alexander, Luke Sacco 0407 528 040 Price: $1 million-$1.1 million Auction: 12.30pm, September 14

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

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