Domain Review Stonnington & Boroondara - October 23, 2019 by Domain Magazines

INSIDE THIS WEEK CHEFS’ SECRETS

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K AT H Y L E T T E

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V I N C E N T F A N TA U Z Z O

OCTOBER 23-29, 2019

PEOPLE & PROPERTY OF MELBOURNE

OCTOBER 23-29, 2019

KATHY LETTE

‘WHAT I DO IS FEMINISM LIGHT’

VINCENT FANTAUZZO

STORIES BEHIND THE PORTRAITS

CORRIE PERKIN

A LOVING WORD ABOUT BOOKSHOP S

STONNINGTON & BOROONDARA

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OCTOBER 23-29, 2019

KATHY LETTE

‘WHAT I DO IS FEMINISM LIGHT’

VINCENT FANTAUZZO

STORIES BEHIND THE PORTRAITS

CORRIE PERKIN

A LOVING WORD ABOUT BOOKSHOPS

STONNINGTON & BOROONDARA

CHEFS’ SECRETS CATCH THEM IN ACTION

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The editor’s desk

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

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

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FIRST PERSON

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

As told to

M E G C R AW F O R D ●

Ph o t o

J U LIA N KI N G M A

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COVER STORY

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

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

Chef lessons

Culinary genius

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

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KRISTOFFER PAULSEN

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

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

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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DIANA CHAN \ CHEF ST YLE

GREG BRIGGS

CHRISTIAN ROCCHI / FOOD STYLING EMMA ROSEN

Straight to the head of the class

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

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

Method ■ ■

■

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

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projects

VILL AGE LIFE

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

ELIANA SCHOULAL

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

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

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

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

C O R R I E PE R KI N

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

JA N E R O C CA

ward-winning Australian artist Vincent Fantauzzo painted 30 portraits in 30 days in 2012, capturing everyone from Australian politician Bob Hawke, Museum of New and Old Art founder David Walsh, actress and wife Asher Keddie (on the first day they met) and film director Baz Luhrmann. Face to Face went on display recently at the newly opened Yava Gallery & Arts Hub in Healesville, making Fantauzzo the first invited guest to exhibit among others from the region. Fantauzzo, whose next huge task is to paint the portrait of actor Hugh Jackman for the National Portrait Gallery in Canberra, says he likes to interview and film his subject to immerse himself in their story and conversation. “During the interview and filming process I really

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figure out who they are and what drives them to be successful,” says Fantauzzo, who has also just taken part in a yet-to-screen documentary about his life for Australian Story on the ABC. “It was like therapy going through my life from childhood to now, but I survived.” The mammoth task of painting 30 people in 30 days first took place in Hong Kong in 2008, followed by a stint in Australia – painting in studios and hotel rooms and flying interstate to meet everyone he captured on canvas. “This portrait of Asher took place on the day I met her,” he says. “That changed my whole life and it was friend and chef Matt Moran who introduced me. But by the time I got to paint Asher I was 27 paintings in and I was a bit of a mess.” Meeting David Walsh was daunting at first for Fantauzzo, who didn’t know what to expect from the eccentric art collector. “David Walsh had never had his portrait painted

before and you’d think given he owns an art gallery that he would know a lot of artists offering to do so,” he says. “I was told he is a complex guy, I probably am too, to be honest. I also knew it may or may not work, but in the end, we hung out for five hours and he told me the most incredible story about his life, from being a kid with social difficulties to teaching himself by reading how to be more social.” Fantauzzo has also become friends with the people who have sat for him, from Luhrmann to champion surfer Layne Beachley. “I admire Layne because she is honest, vulnerable and shared the story of losing her mother and father. She also spoke about what drove her as a child – it was fear of being loved or liked and it changed as her career went on and she found success. There’s still a little girl enthusiasm about her which is great,” he says. Fantauzzo says he’d love to paint 30 portraits in as many days again, with his eye on London as his

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

next destination. But before then, he’s working hard to have his grandfather’s cake recipes translated into English so he and his cousin can get on with opening their cake shop in Melbourne by the end of the year. And then there’s Hugh Jackman, of course. ● ● vincentfantauzzo.com

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ENTERTAINMENT

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

U Lette it be Wo r d s

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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COMEDY

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

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

Universal view

ANDY HOLLINGWORTH

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

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

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

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

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

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5 MINUTES WITH …

Jeremy Lindsay Taylor WHO \ TV

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

In t e r v i e w b y

WHERE

JA N E R O C CA

AFFLUENCE VIBRANCE

MEETS

A brand new 3-bedroom entire f loor penthouse with direct lift access spanning across 291sqm. Offering exquisitely appointed interiors, generous open-plan living and an expansive terrace with stunning 180 degree tree-lined views of the surrounding neighbourhood, in the heart of Balw yn.

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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 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.” ●

bA R E N YA C o U RT — K E W

BY OVErTUrE

Positioned in a quiet cul-de-sac in the heart of Kew, an ensemble of spacious townhomes and penthouses; all set within a lush private park and ready for a lifetime of effortless quality. CA L L N o W F o R A P R I VAT E A P P o I N T M E N T J A R R O D FA R E Y — 0 4 0 1 6 0 7 6 4 2 CLARE JOHNSTON — 0402 175 002

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L AURA V \ PET TALK

Close encounters

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

LEIGH HENNINGHAM

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

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

What to look for

HOW TO PREVENT SEPARATION ANXIETY \ ■

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

Panting and vocalising when alone,

■

Destructive behaviour such as door

or upon your departure

■

scratching and destroying items ■ ■

Escaping

Urinating or defecating out of their regular routine ■

Trembling and being unsettled ■

Not eating or drinking in

■

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

● laurav.com.au ● Instagram @lauravlovesdogs

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your absence

Discourage needy behaviours. Offer high-value food in your absence and gradually increase the time it takes for you to return. Begin with five seconds and work your way up. Teach your dog to use their safe place. This is a bed and location that is warm, comfortable and associated with positivity. For example, your dog may sleep there, go there when they are unsure, and even receive high value treats there. It needs to be a place they choose, rather than a place they are forced to. Exercise your dog's mind as often as you can. Five minutes of trick training here and there or

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

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Artist impression

A leafy sanctuary of twelve residences weave elements from the natural world into a sophisticated, modern environment. Grand in scale with great integrity of design, a true home of Toorak. 3 BEDROOM RESIDENCES NOW SELLING FROM $2,895,000.

63 Heyington Place, Toorak. heyingtontoorak.com.au

VIEW BY APPOINTMENT SAT & SUN 11â&#x20AC;&#x201D;1PM AT THE ONSITE DISPLAY SUITE

Bryce Patterson 0412 056 838 Emily Shaddick 0409 864 551

A Project By

HOME & ARCHITECTURE

LUXU RY G A R D E N R E S I D E N C E S

HEYINGTON \ ULTIMATE SOPHISTICATION & COMFORT IN RIVERSIDE TOORAK

deally situated in one of Toorak’s most desirable streets as it curves beside the Yarra River, Heyington presents 12 grandly proportioned three-bedroom-plus residences set back in lushly layered mature gardens. Development director Brandon Yeoh says Sterling Global, Carr Design Group and Acre Landscape Architecture have designed the homes to offer the character, elements and generosity of space of gracious traditional houses, delivered as high-end modern garden residences with planted terraces. Each home offers two to three aspects, and ceiling heights of up to 2.9 metres. In living areas, walls of glass disappear into the floor and ceiling, optimising garden outlooks and city skyline views. Invisible from the street, two penthouses on level three are enclosed by glazing for sweeping views. Kitchens feature Gaggenau cooking appliances and integrated Liebherr refrigerators. The single level basement includes private three-car garages for the penthouses, two to three car spaces each for other residences and large storerooms. ● LIZ McLACHLAN

HEYINGTON heyingtontoorak.com.au 63 Heyington Place, Toorak ● Developer \ Sterling Global ● Architect \ Carr Design Group ● Interior Design \ Carr Design Group DESIGN

LAYOUTS

● Landscape Designer \

Finished in natural limestone,

Heyington’s residences offer

● Internal areas sqm \

the building’s classic facade

the elements of a high-end

166-323

is expressed through sculpted

traditional house; en suites

● External sqm \ 15-241

folded columns, large window

to most bedrooms, multiple

● Sales \ Capital Property

bays, teak soffits and plant-

living zones, a fireplace, powder

Marketing; Bryce Patterson

filled terraces. Inside, expanses

room and separate scullery and

0412 056 838, Emily Shaddick

of natural stone finish

laundry. Larger layouts include

0409 864 551

benchtops, fireplace surrounds

a flexible living space for a

● Display \ 63 Heyington Place,

and bathrooms while stacked

formal lounge, library or den.

Toorak

parquetry timber floors flow

Two residences have the option

● Open \ by appointment

through living areas.

to add a pool.

11am-1pm, Saturday October 26

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and Sunday October 27 IN PARTNERSHIP WITH

LOCATION \ A Yarra-side street six kilometres from the city; walk in two

PRICING GUIDE

minutes to St Kevin’s College, St Catherine’s or Heyington station for an

Three-bedroom residences

11-minute city commute. Ten-minute walk to Toorak Village. ●

$2,895,000-$5,895,000

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FEATURE HOUSE

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

HAWTHORN \ 25 KOOYONGKOOT ROAD 4

Lacy and laden with wisteria, this Victorian villa has been a landmark on Scotch Hill since 1887. It’s also certifiably picture-perfect. Award-winning book illustrator Bettina Guthridge parked her easel in the driveway and captured the house’s eternal grace in a 1990 portrait commissioned by the owners to hang in their hall. The family is still crazy in love; they’re leaving for empty nest reasons, but their 35 years here have created a home that beautifully blends boom-era Melbourne with a contemporary style embracing a north-facing garden designed by Lachie Anderson. With 1254 square metres, he had plenty to work with. Indoors, the formal living and dining rooms, lounge and conservatory style family and meals area with a bar ease the way to executive entertaining or chilling with friends. In the original rooms the high ceilings – almost four metres – have fascinating roses, including one with kissing cherubs. There are three zoned bedrooms plus a study. The solid-brick, slate-roofed house has a wraparound verandah extended in 1985 as part of a renovation. Enter via the lofty side hall. The living room, to the right, looks cool in aquamarine carpet and has a marble fireplace and french doors to the walled front garden. The dining room has a fireplace with inglenook cabinets. Also at the front is the main bedroom, with an 11-door wardrobe and a twin en suite with a St Tropez spa. Take the L-shaped hall to the study (with timber bookcases and a marble fireplace) and the TV lounge. The sunny kitchen looks smart in ivory with granite

FINAL WORD

benchtops and Miele, NEFF and Blanco appliances. A cutaway makes casual dining a cinch. The meals, family and

“THIS IS ONE OF HAWTHORN’S MOST BEAUTIFUL HOMES, IN AN ESTABLISHED

bar area has hardwood floorboards flowing to a carved glass

GARDEN IN A PRIZED SCOTCH HILL POSITION. THERE’S POTENTIAL FOR THE

wall and doors with a luxuriant outlook to the patio, lawn

NEXT OWNER TO FURTHER EXTEND OR RENOVATE.” SCOTT PATTERSON – AGENT

and ornamental pear trees. In a rear wing are two carpeted double bedrooms with wardrobes, a bathroom with a rain shower and enamel bath, a dual-entry powder room and a laundry with external access. The property has a basement cellar and a rear double carport, workshop and store room. ● ALISON BARCLAY property@domainreview.com.au Agent: Kay & Burton, Scott Patterson 0417 581 074 Price: $7 million-$7.7 million Auction: 2.30pm, October 26