Getit Magazine July 2019 - Gold Coast Magazine

July 2019

CULINARY GENIUS

THE GOLD COAST'S STAR CHEF

MATER MIRACLES

THE TASTE OF THE GOOD LIFE

UNBELIEVABLE STORIES OF HOPE

RECIPES TO INSPIRE HAPPINESS

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Colour by numbers! Don't forget to indulge in our fashion pages, featuring the Birdie Ruffle Jumpsuit ($109.95) and more of the fabulous range from MINKPINK. Visit minkpinkworld.com for more.

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4

LETTER FROM

Kathleen Editor

f you were to take a sneak peek at my family’s cookbook collection, you would find recipes from all corners of the globe. There are well-worn pieces of paper with handwritten notes listing ‘secret ingredients’ passed on from my grandmother and old family friends; each instruction a connection to important moments passed and a path to remembering our loved ones. The carrot cake I made for my best friend when she was in hospital, and the South African curries and Scottish dishes my mum makes, are some of the highlights.

I also love flicking through glossy hardcover cookbooks and scouring Pinterest to get cooking inspiration for a delicious meal, and yes, sometimes going out or ordering Uber Eats does win - but I enjoy what each process of dining entails.

Whether it’s eating at home, setting up your own fine dining experience, eating takeout in pyjamas, or being dressed to impress at a restaurant, where you are treated to delectable food, without the hassle of cleaning up. There is so much pleasure in both seeing loved ones gathering together to enjoy a meal you’ve worked hard to create, and being out on the town to toast something special with cocktails and equally scrumptious morsels of food.

When it comes to creating things myself, more than occasionally my creations, especially when it comes to baking, are probably more suited to something on Nailed It. Disastrous icing attempts and a fudge brownie that ended up being made into ‘Easter mess’ (don’t ask), are probably some of the more memorable baking moments in the kitchen for me.

But, like life, sometimes you have to roll with the punches, improvise and work a little harder to bring the sweetness out of the situation at hand.

Whatever way you choose to indulge, cooking and the act of sharing food is a powerful tool in connecting across cultures and generations, which is what this issue celebrates in all its glory. So, Get it girls, I urge you to get creative in the kitchen and explore all the incredible eateries we have right here on our doorstep. As always, there’s plenty of your favourite goodies packed in this issue to get stuck-into too.

Bon appétit!

Kathleen Loxton Publishers Indemnity: Those who make advertising placements and/or supply copy material or editorial submissions to Get it Magazine, undertake to ensure that all such material does not infringe any copyright, trademark, defamation, libel, slander or title, breach of confidence, does not contain anything obscene or indecent, or does not infringe the Trade Practices Act or other laws, regulations or statutes.

Further to the above mentioned these persons agree to indemnify the publisher and/or its agents against any investigations, claims or judgements. In this magazine we have listed a range of products, prices and stores in across Australia and online.

Although prices are correct at the time of printing, they are indicative only as prices and stock may vary from store to store. All prices were provided to Get it Magazine by relevant retailers and suppliers. We advise you to contact the relevant retailers for further information about price and availability. Get it Magazine does not accept any responsibility for price variations, availability or quality of products.

5

STARTS WEDNESDAY 5TH JUNE

Wednesday night is roast night at Links!

Who doesn’t love a comforting roast with trimmings? And, who can be bothered making it?

Have the night off and join us at Ambrosia, we’ll even do the washing up!

Enjoy a succulent two course roast, served with roasted seasonal vegetables, gravy and a delicious dessert.

All for just $25 per person.

Dinner starts from 6pm.

Call Ambrosia Café & Bar 07 5530 9051 for bookings.

Springfield Drive, Hope Island, QLD www.linkshopeisland.com.au

July 2019

THE GET IT GIRLS LEANNE HART

KATHLEEN LOXTON

The Get it girls share their favourite dishes to make both savoury and sweet!

AIMI HART

HAYLEY BOGAARD

SARAH BLINCO

SHEREE PETERU

PUBLISHER

EDITOR

ART DIRECTOR

DIGITAL MARKETING

TRAVEL EDITOR

ADVERTISING

leanne@getit-magazine.com.au

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hello@getit-magazine.com.au

"Being the culinary whizz I am, I stick with simple.

Chicken mornay and mince 150 ways. Is sweet mince a thing? My kids love it… not!"

"Reese Witherspoon's recipe for pecan-crusted chicken skewers always goes down well. For something sweet it's either chocolate brownies, cupcakes or my famous carrot cake.’’

"My family-fave dish to make is my slow-cooked ghoulash - always a winner and perfect for a winter's day lunch or dinner. I also love to make seafood marinara and chicken cacciatore. My mini quiches are a hit too!

"My signature dish is a crispy skin pork belly with pomegranate molasses glaze... perfect with an espresso martini and Nutella-stuffed strawberries for dessert!"

"A yummy chickpea curry recipe that I must credit my mum-in-law for.

And fluffy vanilla sponge cake for dessert.

Simple, delicious."

"My mother ran her own catering businesses for years and is the best cook and baker I know! Her roasts are legendary and her chocolate, banana and carrot cakes are to die for."

Greg Summers | Les McGuire | Sarah Blinco | Evette Cordy | Susie McWatt Forbes | Linda Prescott | Hayley Bogaard

CONTRIBUTORS | Kaileigh Carew | Dr. Louis M. Profeta

EDITORIAL ENQUIRIES info@getit-magazine.com.au

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July 2019

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July 2019

WHAT'S ON 5 July

6-7 July

12-21 July

July 2019

Send your event to editor@getit-magazine.com.au

17 August

J U LY/A U G WIT BREAKFAST JUL 5 Christmas has come early at WIT and we invite you to celebrate in style with us at the luxurious Sheraton Grand Mirage Resort. It’s set to be a morning of festive fun with great networking opportunities, a delicious breakfast and keynote speaker Alison Geale, CEO of Bravehearts. This is one breakfast sure to fill you with festive cheer to last the rest of the year! womenintourism.org.au

VIVA SURFERS PARADISE JUL 12 – 21 See Surfers Paradise take a step back in time as they pay tribute to the world's greatest music legends with 10 days of free, classic entertainment at VIVA Surfers Paradise! Enjoy amazing live performances tributing Elvis, Queen, John Lennon and The Blues Brothers, rock 'n' roll dancing, car show 'n' shine and of course, the ever-popular Ultimate Elvis Tribute Artist (ETA) Contest. More information at surfersparadise.com

GOLD COAST AIRPORT MARATHON JUL 6 – 7 Pull on your runners girls and pound the pavement for the 2019 Gold Coast Airport Marathon! Join more than 28,000 participants of all ages and abilities from around the world in eight races, including the Gold Coast Airport Marathon, Wheelchair Marathon, ASICS Half Marathon, Wheelchair 15 kilometres, fun run and junior dash events. More information at goldcoastmarathon.com.au

SUPPORT THE GIRLS ANNUAL CHARITY GALA AUG 17 This August, come together for a night of fun, food and frivolity to support women’s charity, Support the Girls. Their 2019 Annual Charity Gala will raise much-needed funds to provide bras and personal items to help women in crisis. The evening will include live entertainment, live body art, a 3-course a-la-carte meal and beverages. Tickets available at stickytickets.com.au

8

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July 2019

GET IT I GIVEAWAYS

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For your chance to WIN, head to Get it's Facebook page: facebook.com/get.it.mag woman’s taste in jewellery is something so intrinsically special to her. This month, Pagoni lets us pick the pieces of our dreams…

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Pagoni is all about creating a statement, standing out and embracing your inner diva. Each item is handcrafted and curated with love and finesse by Kassandra in her Brisbane-based studio. Pagoni pieces are the epitome of beauty, inspired by the peacock, a graceful, powerful animal that offers lessons about self-love, honour, integrity and the importance of facing life’s challenges as well as the unknown with courage and confidence. Pagoni pieces are intricate and detailed, capturing the elegance and grace of nature’s majesty.

Embracing your inner truth and allowing your true colours to show can be a point of inspiration and comfort for those around you. Lead by example. Talk the talk and walk the walk.

With its consistent grace and confidence, Pagoni attracts attention and ultimate admiration. People will stare. Make it worth their while. Make a statement. Be bold.

Be fearless. Be passionate. Say goodbye to minimal and hello to the boldness Pagoni delivers.

We’re giving one lucky reader the chance to win a $250 Pagoni voucher! Go on, treat yourself to spectacular pieces you can treasure forever. To enter visit our Facebook page: fb.com/getitmag and see the pinned post.

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10

GET IT I GET THINKING

Bad taste

— By Kaileigh Carew —

• fashion • accessories

t has recently been brought to my attention that I may not have the best taste in men. I know that my girlfriends have my best interests at heart, which is why, after a few too many cocktails at girls’ night, they blurted out how I always go for the same type of guy, and it always ends in the same catastrophic way. As much as it pains me to admit that they were right after consuming three whiskey sours each… they really were. So, my friend gave me a challenge… as she chewed on the decorative cherry from her cocktail glass, she slurred, “Try something different!” I must say, I am definitely a comfort zone kind of girl… but maybe it’s time to expand it a little bit. So, I accepted! There are more than seven billion people on this earth: we need to stop going for the ones who walk, talk and treat us like our exes. As the independent woman I am, I’m well aware that having a man around is not a necessity, however, a date every now and then isn’t going to hurt anyone, so, instead try dating…

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The smart one I don’t know about you, but I have no sense of direction whatsoever and cannot read a map to save my life. So, if I decide to go on a cute camping getaway in the bush with my good-looking boyfriend who also can’t read a map, it isn’t going to end well for anyone. However, if I had a boyfriend who could read maps as well as understand all the technicalities of setting up a tent, then it would be more of a glamping trip… and that my friends, is my kind of camping!

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Although we all have our bad habits, we deserve all the happiness in the world. So, don’t be afraid to try something different on the menu, it might just surprise you!

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July 2019

serve up a spoonful of sugar

Saint Stephen’s College students Saint Stephen’s College Years 4, 5 and 6 students are set to serve up a delightful spoonful of sugar in the upcoming magical musical, Mary Poppins Jnr. he show opens with a matinee performance at 11am Wednesday 31 July. Students will also sing, dance and wow audiences night, after night! Evening performances will take place on place on 1 August, and 2 August, in the Goda Firkins Auditorium, at the College in Coomera.

Tickets through trybooking.com.au.

Musical Director and College music teacher, Jai Schelbach, said students had been rehearsing since the start of the school year, and were looking forward to introducing Mary Poppins as she takes the Banks family of Cherry Tree Lane on an exciting journey filled with colourful characters, musical delights and magical experiences while dancing across the rooftops of London.

“They did perform ‘A Spoonful of Sugar’ for our recent Grandparents and Special Friends Day. And judging by the response, we should have great audiences and a firstclass musical,” he said.

“We have added a Wednesday matinee to our Thursday and Friday evening performances, because of previous popularity. It’s been great to see our young cast, who range in age from 9 to 12 years, develop some solid stage skills. All students in Years 4 to 6 participate in the musical in some capacity, which is a great experience.”

Disney and Cameron Mackintosh's Mary Poppins JR combines an enchanting story, unforgettable songs and breathtaking dance numbers. The ‘magical’ nanny Mary Poppins teaches family members how to value each other again, while taking the two children in her charge, Jane and Michael, on memorable adventures.

The Junior College musical is held every second year – with the previous showstopper, Lion King JR held in 2017.

Senior College musicals are held in the alternate years.

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July 2019

12

GET IT I COVER STORY

MIRACLES This month, Get it’s Hayley Bogaard looks at the charity home auction saving lives and meets two of those precious little miracles very baby born at Mater is a little miracle. That’s one in seven Queenslanders and more than 10,000 new babies every year who can proudly say,“I’m a Mater baby.”

The Mater Hospital is an Australian leader in neonatal critical care. They care for seriously ill and premature babies, who otherwise may not have a chance at life.

But saving babies comes with a hefty price tag, which is where Plantation Homes and Villawood Properties step in. The House for Life Project is an inspiring initiative that raises critical funds for Mater Little Miracles. Each year, a Plantation home is built and auctioned with proceeds of the sale donated to Mater Little Miracles. This year, Villawood Properties steps in for the first time, generously donating the land for the home.

With each home, a dedicated team of staff, suppliers and trades donate their valuable time, resources and materials to bring the charity home to life and help bring life to these precious little miracles.

The home will be located in The Surrounds, Helensvale. Open homes will commence in August 2019 and the auction will be held on Sunday, September 8 2019. You can find out more at houseforlife.com.au But first, we meet two of those little miracles...

houseforlife.com.au 13

July 2019

Thomas’ story homas David Reid was born August 10 2014. This is his story.

Most women spend the first few months of motherhood worried about feeding routines, finding time to sleep and what every cough, hiccup and gurgle means.

Samantha Reid worried if her baby would live.

Born prematurely, breach and with a serious birth defect, her baby boy spent his first few months in the Mater Hospital’s Neonatal Intensive Care Unit (NICU).

He is one of the Mater Hospital’s little miracles.

“I lived in fairy land” Turning up to her 20-week scan, Samantha and her partner, Matt, were excited to find out the gender of their baby.The grainy black and white ultrasound image flicked to life on the screen and revealed two things.

They were having a little boy.

And his organs were growing outside his stomach.

Doctors quickly diagnosed their unborn baby boy with gastroschisis, a birth defect of the abdominal wall in which the baby’s intestines are found outside of the body, exiting through a hole beside the belly button.

“After all the appointments and ultrasounds, we met the surgical and paediatrics team and they gave us a tour of the NICU at the Mater Hospital, which helped to ease our nerves a bit,” Samantha explains.

“At that stage we had no idea how long he would be in there, it could be two weeks to two years.”

I was so terrified, I still have nightmares about that moment.

That was when the wait began.

“I lived in fairy land,” Samantha admits,“I was so young, I was only 23 years old and I knew it was bad but I didn’t realise how bad until he was born.”

“It was my first child, I had nothing to compare it to. But my husband had three children from a previous relationship so he knew what was to come.”

But even he couldn’t know what was about to happen.

“I still have nightmares about that moment” Samantha and Matt were at the Mater Hospital on Friday, August 8 2014, to have routine scans. Everything looked fine and their little boy was tracking along at just over two pounds. On Saturday, the young couple attended the races and a friend’s engagement party.

“I wasn’t feeling well so we went home,” Samantha recalls, “I thought it was backaches from the high heels I was wearing.

“Turns out it was labour — I was just 31 weeks.”

They rushed to the Gold Coast University Hospital and were then taken by ambulance to the Mater. Doctors attempted to stop the labour but couldn’t. They also discovered that the baby was breach, July 2019

meaning that he couldn’t be delivered naturally.

After a confusing whirlwind of tests, doctors and discussions, the decision came.

“All of a sudden, there were 25 medical staff in my room just talking at me, telling me they had to get him out right now,” Samantha explains.

“I was so terrified, I still have nightmares about that moment.That’s the one thing that sticks in my head.”

Matt was handed scrubs and a distraught Samantha was wheeled into theatre.

He wasn’t breathing.

Thomas David Reid was delivered via caesarean on August 10 2014, weighing just three pounds. He wasn’t breathing.

“I didn’t get to see him at all, they took him straight out. My husband saw him for just a moment,” she explains.

“They got him breathing again and took him straight to the NICU. He was glad-wrapped in order to protect his organs before surgery.They wheeled me up to him and I met my baby for the fist time before he was taken into surgery.”

Paediatric surgeons fitted a silo over Thomas’ exposed organs, which manually squeezed them back into the stomach opening, returning them to the body in a gradual process.

What followed was weeks of heavy medications, incessant monitoring and further surgery. On the twelfth day, Samantha finally got to cuddle her baby boy.

“He was so drugged up, he didn’t even wake up until day twelve,” she explains,“I didn’t even hear him cry until the thirteenth day because a baby can’t cry on a ventilator.”

Closure surgery finally repaired the hole in his stomach. Following this, medical staff began to ween him off the heavy doses of morphine and other pain medication that had supported his delicate life so far.

“The Mater were so amazing.They become your family – you don’t talk to anyone else all day!

“As a new – and very young – mum, I wanted to know everything at all times and they were so accommodating.They let me know what was happening at every minute, it was so great.

“They even allowed our other children in to meet Thomas, which was incredibly touching for our family, I was so grateful for that.”

A little miracle The family have since travelled to and from the Mater Hospital for follow up treatments, including surgery to repair a hernia when Thomas was just six months old; a result of his previous surgeries. It has been a challenging and arduous journey, but one they are grateful to have endured.

Thomas is now five years old and weighs just twelve kilos; a similar size to his three-year-old sister, Maddison. But what he lacks in size, he makes up for in boundless energy, a cheeky smile and a sweet, affectionate nature.

He may be a little miracle, but he has a big life ahead of him.

14

HUNTER'S story unter James Davies was born August 11 2018. This is his story.

Stephen Davies has worked for Plantation Homes for many years.

In fact, he has worked on the Mater Little Miracles house every year as an estimator. He understood the labour, expenses and man-hours that went into a project of this size.

And he knew the immense financial, technological and support benefits it would provide to the families and babies at the Mater Hospital.

He just never thought he would be one of those people.

“He’s too early” In August 2018, Stephen’s wife, Ellie, complained of back pain and suggested to Stephen that it may be labour. It was 6 weeks before her due date. The first-time parents thought it couldn’t possibly be, but decided to head to the hospital to get her checked out.

“As we’re in the car, on the way to the hospital, I was thinking that this would be good practice for when the baby really comes; for the next time,” Stephen recalls.

But as the couple were soon to find out, there would be no next time.

“We both just thought it was Braxton Hicks,” he says,“The pregnancy had been totally normal so far, we’d had no issues at all.

“Vitals had been fine, he was growing and a good size. There was no indication.”

The couple calmly arrived at the hospital, unsuspecting of what was ahead. As his wife spoke to one of the attending doctors, Stephen quickly ducked out to move the car from the emergency bay.

“I came back in and I still remember the look on Ellie’s face,” he recalls,“I looked at her and then I looked at the doctor and he said that she was one centimetre dilated.

“I had the biggest smile on my face, I was so excited and they stopped me immediately and said, 'No, this is not good – he’s too early.' ”Doctors administered medication to stop, or at least delay the labour, but that was unsuccessful. Within the hour, they broke the news to the couple: their little boy was coming tonight.

But it didn’t last Hunter James Davies was born August 11 2018. He was six weeks premature.

It was an en caul birth, meaning that he was born still inside the amniotic sac, an incredibly rare incidence that only occurs in one in every 80,000 births.

The doctors and midwives were not able to diagnose a reason for the premature labour or en caul birth. Initial testing revealed no clues to what had gone wrong. But despite this, Hunter was born healthy. His vitals were good and he was breathing.

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But it didn’t last. His breathing soon deteriorated.

“They told us that his breathing was starting to labour and they needed to put him in a c-pap machine right away,” Stephen explains.

“He was in the NICU on a breathing machine for three days.

“We couldn’t touch him, we couldn’t pick him up.

“He had wires all over him and he was drip fed through his nose for three days.”

Thankfully, Hunter’s vitals started to improve and he was moved to the Special Care Unit, still within the Mater Little Miracles, where he stayed for two weeks. He remained on the breathing machine during this time, as well as a light machine to treat jaundice.

“We were very lucky that he was quite a big premmie, he was

They genuinely care about each five and a half pounds at birth,” and every baby. he says,“So we think he was just ready to come out.”

“We were lucky; our experience wasn’t as traumatic as a lot of other families.”

Each and every baby To this day, the doctors and midwives have no idea what caused Ellie’s premature labour. But both Stephen and Ellie credit them for their little miracle.

“Honestly, to this day, Ellie and I both say that we wouldn’t be in the position we are, as parents, if it wasn’t for the staff at Mater,” Stephen admits.

“We had a lactation specialist who worked with Ellie every day which was a huge factor towards how quickly we were able to get him through that.

“The support and education from the staff was amazing. Every day they would update you, they were always willing to give you a hand.

“I can’t possibly thank them enough.”

Stephen and Ellie recently returned to the Mater with Hunter to introduce their little boy to some of the nurses, midwives and doctors that were there for his unexpected welcome to the world.

“One nurse recognised Hunter immediately and remembered him from his time in there. It was amazing to see she really took a personal interest in him; he wasn’t just another baby.

“They genuinely care about each and every baby.”

Hunter is now a perfectly happy, 10-month-old baby boy with a squealing laugh and healthy appetite.

He is one of Mater Hospital’s little miracles with a lifetime of laughter ahead of him.

July 2019

Jippy - 2018 Winner

Benson & Frankie- 2018 Runners Up

Bodi & Noah - 2018 Runners Up

Coco - 2015 Winner

Daisy - 2016 Winner

Elvis - 2017 Winner

Oscar - 2016 Runner Up

Wookie - 2015 Runner Up

Puppy ROLE CALL Meet the Gold Coast fur babies who have graduated from playful puppies to full-blown superstars thanks to Q Super Centre's Doggie Face of Q

Evie - 2017 Runner Up

Jess - 2014 Winner

DOG FRIENDLY SHOPPING Q Super Centre welcomes your fur babies.

Dogs welcome in all common areas Dog watering stations and waste bags

Look out fo Doggie F r ace of Q 201 9 coming in Augus t.

< Doggie Face of Q Winner 2018, ‘Jipper’

WHAT A FIND! Over 80 Specialty Stores, 13 Dining Choices, 3 Supermarkets, Bunnings and Petbarn. Open 7 days a aweek.

Cnr Bermuda and Markeri Streets, Mermaid Waters QLD 4218. T: 075575 4888 www.qsupercentre.com.au

July 2019

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Pamper your Doors have officially opened at the brand new Hollywoof Organic Pet Spa, located in the Brickworks Ferry Road Centre. e all want to treat our canine bestfriends like the stars they are! And with breed specific cuts, top quality scissor cuts and rewards coupon ($5 for every $100 spent), they’ll always look the part.

Our centre offers high quality stylized services by experienced dog groomers, including specialised spa treatments such as Blueberry Facials, Dead Sea Mud Baths and much more.

Using organic shampoos and natural products that look after your pet’s skin and avoid irritation, Hollywoof ensures that every precious pooch leaves the spa in tip-top condition. Creating a safe and fun environment for your dog is our priority.

To keep things ethical and glamorous, Hollywoof's shampoos, conditioners and treats are for sale in reusable packaging,

pooch

We specialise in creating a safe and fun environment for your dog. Using natural and organic products to look after your pet’s skin and avoid irritation. so you can come back to refill your jars or bottles and claim $5 off the product price.

What’s more? While your dog enjoys a tailor-made experience just for them, you can make the most of Hollywoof’s friendly customer service, great location, doggy day care and handy online booking system,

every day of the week.

Hollywoof’s most famous packages are the ‘Bath & Blow Dry’,‘Nice & Tidy’ and ‘Full Groom’, but there are plenty of extras to get your paws on too! Go on, treat your canine companion to a fun-filled experience and let Hollywoof do all the work. You’d be barking mad not to!

The ultimate luxury Pet Spa T R E AT YO U R P E T L I K E A M O V I E S TA R What we offer: HOLLYWOOF SPA • Breed specific cuts ORGANIC PET GH HI A ES PROVID • Top quality scissor cuts MING OO GR Y IT AL QU • Online booking system SERVICE FOR • Rewards Coupon - EVERY PET. $5 for every $100 spent • Open, unrestricted play space for dogs • Tailor made experience for your pets • Friendly customer service • Full organic and natural products • Specialised spa treatments Our experienced groomers specialise in stylised scissor cut services.

— N O W O P E N 7 D AY S —

Ask us about: Bath & Blowdry / Nice & Tidy / Full Groom / Packages / Daycare / Extras /

Shop 301, Brickworks Centre, 107 Ferry Road, Southport P 0474 692 086 P 5532 1354 hollywoof.com.au hollywoofAU

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July 2019

GET IT I CULINARY SUPERSTARS

The real Fontenele.

Website credit: realfoodpledge.com and collectivefamilylaw.com.au Photography credit: Jo Anderson from Jo Anderson Photography

Caralee Fontenele, creator of Real Food Pledge and Director and Principal at Collective Family Law Group, teaches us to make a life with love and style, writes Get it’s Kathleen Loxton

t was a mix between a life-changing journey and the combination of specific moments that led Caralee to create Real Food Pledge, a wonderful approach to cooking that focusses mostly on gluten, dairy and refined sugar-free recipes. "I’ve always really enjoyed food! I grew up in New Zealand, and there was lots of seafood… and I had parents who loved entertaining. But I struggled with how I felt; I had really bad stomachaches and unsettled health issues.

I also struggled with weight loss. Then my family and I went to Thailand for a month, and I said to the kids,‘we’re just eating Thai food, we’re not eating anything else.’ So, we made that commitment, and while we were over there we enjoyed the local cuisine, which besides a little bit of rice, is basically fruit, vegetables, and fresh, wholesome food. I just found I felt amazing, and when I got back into the routine of normal eating, including bread, I had bad stomachaches again. That’s when I thought,‘You know the answer to how you’re meant to be eating,'" said Caralee.

Noting how many people suffer from diet-related health issues, some of which can be alleviated by changes to diet, Caralee explained, "You build a tolerance for it, and there’s a lot of people living with that tolerance. I hadn’t known any other way, until I was in my early 30s. You accept that that’s just life.’’

Speaking of the positive changes in our diets, Caralee also noted how, "Especially being raised in the 80s and 90s, there was a lot of processed food; it was all very fashionable. When I started Real Food Pledge it was 2012, and then in the next couple of July 2019

years the paleo movement came in. Lots has changed in schools as well – my daughter’s awareness of healthy eating is a lot more than I ever had at her age. Kids now are more attuned to healthy eating. There are all these movements, for example I cut out sugar cane.

I think a lot has changed in the last ten years!’’

Where I want to take Real Food Pledge is about empowering people to live their best life.

A love for food and cooking runs in the family, but Caralee hasn’t always found it easy to remain healthy. "We love cooking and creating together. Because I’m so busy running my law practice – if I had all the time in the world I’d just move to Bali and cook, it’d be amazing – I’m just like other busy mums running a household; it can be really hard staying healthy and feeding the family with healthy food. Because, you get home from work, look at what you have in the fridge and go,‘Never mind, we’ll just order takeaway,’’’ divulged Caralee.

Overcoming this everyday struggle meant working as a family and setting goals. Caralee said, "This year, because we were slipping into an unhealthy routine last year with being so busy, we have a set menu every night of the week. And I hate the idea of that, being super ‘routined’ around food, but it’s really helped our family stay healthy when we’re busy.

For example, Tuesday night is taco night!

We do have ingredients that can be quite 18

flexible though, like mince, beans or chicken.

When we got into it, my daughter helped me design the menu. They’re excited about what’s happening.’’

Whilst law and creating mouth-watering recipes for cookbooks are vastly different careers, there’s an interesting connection between the two. "I think what’s surprising, is that our relationship with food and our romantic relationships are both really complicated. It’s a love-hate relationship for a lot of people; it can be a conversation we can have repeatedly about food and how you feel about food. It can be a really complicated subject and relationship, and marriage is similar,’’ said Caralee.

So, what is Caralee going to cook-up next? Caralee stated it’s all about the bigger picture, saying, ‘’I’m focusing on growing the law firm on the Gold Coast, and we also have an office in Brisbane. With Real Food Pledge, I’ve done two cookbooks previously and I think I really enjoy the creative outlet that the Real Food Pledge provides. I love that aspect of it! Both are about helping people and encouraging them to move on to their best life – it’s something that is very important to me. They’re both similar in that aspect. Where I want to take Real Food Pledge is about empowering people to live their best life.’’

Caralee left us with a divine morsel of wisdom, ‘’You don’t always realise the impact you can have. It’s really rewarding when people tell you, ‘Thank goodness for your help,’ or ‘Your book changed my life’; you know when they say that to you, that you’ve really helped.’’

Culinary genius.

Website credit: star.com.au

Nineteen at The Star’s Executive Chef, Kelvin Andrews has talent that sizzles, writes Get it’s Kathleen Loxton

eaching the status of executive chef at a young age is no easy feat, but Kelvin makes it look as simple as pie.“My cooking career started when I was very young, my parents had restaurants and my mum is a pastry chef by trade. I grew up in kitchens at a young age; washing dishes at six-years-old.

That’s how I fell in love with cooking. When I was in high school – I was pretty naughty – I got kicked out of school… I had to do something, so I started my apprenticeship course full-time. I excelled and really loved it,” said Kelvin. From there Kelvin was qualified by age 18, and his passion took him to Vancouver, Canada and Stockholm, Sweden, where he worked at Michelin star restaurants.

We just let the ingredient speak for itself and then just try to elevate it with sauce or a little garnish.

Nineteen at The Star 1, Level 19, The Darling at The Star Gold Coast, Casino Dr, Broadbeach QLD 4218 P: (07) 5592 8719 thefork.com.au

Of all the spectacular places Kelvin has visited, Shanghai and Barcelona take the cake when it comes to gastronomic delights.

Kelvin said of his travels,“The best parts of my career have definitely been travelling and going overseas… That’s when you learn a lot more and you learn a lot about yourself too, about the person you want to be...”

While Kelvin has brought this global experience home to the sun-kissed shores of the Gold Coast, he remains connected to his heritage and passionate about quality Australian produce. So, what does such a respected chef love to cook? “My whole 19

family is Italian, and so at home it’s always classics like lasagne, or spaghetti bolognaise – that’s the comfort food I cook at home. At the restaurant I love working with the seafood. For me, there’s something very soothing about it and harmonious in a way; it’s enjoyable and pleasurable. Definitely cooking some nice fish or scallops would be what I like to cook, but there’s not one particular dish,” said Kelvin.

An important tradition for the chefs at Nineteen, and especially for Kelvin too, is passing on the lessons the great chefs they trained with taught them. The Star Culinary Institute does just this, and gives apprentices the chance to experience the whole process of running a restaurant. 13 lucky apprentices got to put on their very own dinner for 65 esteemed guests. Over 14 weeks of training, the apprentices learnt how to design menus, cost and source produce the Nineteen way (Kelvin maintains a strict ethical and environmentally friendly code when it comes to his stock).

Apprentices were challenged to use ‘hero ingredients’ (for example, seafood) and cooking methods (such as cooking by fire). Kelvin elaborated,“It was a really successful night…

They really benefitted from that experience and they still pull me up in the hallway, thanking me. I’ve developed a relationship with them now, which is hopefully something that’ll last a lifetime. Because they learn a lot from myself and I learn a lot about them too – they’re all different chefs and different styles, and different personalities. You can really see who’s going to go where in life and they’re all going to do really well.” The next apprentice-held event will be for the public on10 July, so the Gold Coast will get a taste of the apprentices' talents.

One of the key aspects of every dish that passes through Nineteen’s kitchen, and an integral lesson in Kelvin’s ‘Masterclass on Wastage’, is that every ingredient is sustainable, and even biodynamic where possible.

Maintaining his relationship with suppliers he’s had in the past, and seeking new suppliers who hold his values, Kelvin truly knows his products inside and out.“You’ve got to know the products really well… You’ve got to know where your food comes from and the anatomy of it, you’ve got to know how to cook it; what’s going to work, what’s not going to work,” explained Kelvin.

Though Nineteen is a jaw-dropping setting, with an ambience of a dinner and a show, Kelvin maintains it’s all about simple elegance and great ingredients. Kelvin added,“We just let the ingredient speak for itself and then just try to elevate it with sauce or a little garnish.

We’re about making the product the hero and nothing else – everything has two, to three, elements and that’s it, there’s not too many flavours on the plate. It’s just the way we cook things or age them over fire, or gently smoke things, to elevate the food without changing the flavour profile.”

Kelvin concluded,“It’s exciting, no one else is really doing what we’re doing here. So, we’re unique in our own way." With this talent heatingup the Gold Coast’s restaurant scene, we’ll be competing on the world stage in no time.

July 2019

GET IT I TOP PICKS

BEST SEAFOOD BUFFET SURFERS PARADISE MARRIOTT Located in Surfers Paradise Marriott Resort & Spa, Citrique welcomes diners with fresh seafood and a vibrant atmosphere. Our award-winning buffet restaurant offers a $59 special to diners with a glass of house wine.

The perfect destinations for romantic dinners, families, celebrations and everything in between.

P 5592 9800 158 Ferny Avenue, Surfers Paradise • Open 7 days surfersparadisemarriott.com

THE GOLD COAST'S

TOP PICKS FOR DINING AND INDULGENCE Our sun-kissed shores are known for their white sand and perfect surf, and although the weather may be chilly, the scene that’s really heating up this winter is the food scene.

The Get it girls have discovered some of the Gold Coast’s best dining ‘hot’ spots you simply must try.

BEST LONG LUNCH RACV ROYAL PINES RESORT Did someone say Italian? YUM! Take a culinary journey through the regional flavours of Italy at this amazing Long Lunch event held at Trattoria Amici, at RACV Royal Pines Resort. Relax to live entertainment, while you and your friends indulge in a familystyle luncheon on shared tables, complemented with a threehour beverage package and a delicious cocktail on arrival.

Bookings essential.

Date: Sunday, 18 August 2019 Time: 12pm – 3pm P 5597 8700 Ross Street, Benowa racv.com.au July 2019

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BEST STEAKHOUSE BLACK ANGUS BAR & GRILL ‘The best steak ever’ is a comment you will often hear at Black Angus Bar & Grill.

Situated on the water in The Marine Village at Sanctuary Cove, it’s the perfect place for a relaxed lunch, romantic dinner or special occasion. Voted Top 10 Best Steakhouse in Queensland they specialize in sizzling Hot Rock, and the choice of steaks and seafood will keep you coming back for more.

P 5577 9712 The Promenade, The Marine Village, Sanctuary Cove • Open 7 days blackangusbarandgrill.com.au

BEST SEAFOOD PLATTER CATCH RESTAURANT HILTON SURFERS PARADISE

BEST BUDDHA BOWL URBAN FOODSTORE

Catch Restaurant is the signature restaurant at Hilton Surfers Paradise. Inspired by the Gold Coast lifestyle and its beachside location, Catch offers a vibrant, coastal atmosphere and fresh, affordable cuisine. Tantalize your tastebuds with their gorgeous Seafood Platter for two; with six natural oysters, chilled Moreton bay bug, four grilled prawns, salt and pepper calamari, beer battered barramundi fillets, fries and salad, all for only $89.

Say hello to the new generation foodstore and eatery, passionate about serving up feel good, fresh food and beverages. Located in the heart of Broadbeach, the Urban Foodstore offers customers a healthy balance of delicious fresh foods, salads, meals, ingredients, organic kombucha on tap and premium coffee, delivered with compassion for our environment.Bursting with vibrancy and vitality their Urban Buddha Bowl is not only a feast for the eyes, but an absolute taste sensation! Choose to have it served “naked” as pictured, or add a poached egg, chicken or salmon for an extra protein kick.

P 5680 8000 Level 1, Orchid Tower, 6 Orchid Avenue, Surfers Paradise • Open 7 days hiltonsurfersparadise.com.au

P 5592 0430 90 Surf Parade, Broadbeach Open 7 days • urbanfoodstore.com.au

BEST CONTEMPORARY MENU

BEST WINE LIST CARMODY’S RESTAURANT Beautifully presented dishes with flavours to impress.

Carmody’s is renowned for its contemporary a-la-carte menu, signature grill and decadent steak dishes. Award winners for Fine Dining, Best Service and Best Wine List, all combine to create a truly pleasurable dining experience.

P 5532 1155 Located within Southport Sharks Cnr Olsen & Musgrave Avenues, Southport Open Tues & Sat – Dinner Wed–Fri Lunch & Dinner southportsharks.com.au

BEST WOOD FIRED PIZZAS AVIARY ROOFTOP BAR Picture you and your friends sipping on decadent cocktails, enjoying authentic Italian pizzas and sharing tapas style dishes at a rooftop bar with sweeping views of the iconic Surfers Paradise skyline in one direction and the Gold Coast Hinterland the other.

Mantra at Sharks Hotel Cnr Olsen & Musgrave Avenues Southport.

Open Mon–Thurs from 4pm Sat-Sun from midday aviaryrooftop.com.au 21

July 2019

GET IT I SUCCESS

Kathleen: As a Gold Coast girl, who is passionate about community, fine foods and the Gold Coast's dining scene, how did you get into the supplying business?

Debbie: After many years working in a corporate role, I needed to follow my moral compass, and it led to my passion and interest for food and dining. I researched the opportunity and felt the greater Gold Coast was ready for some unique and special ingredients, and service from a locally owned and operated supplier.

K: You supply some of the world's finest ingredients, including rare truffle types, such as the Italian Alba. What's the most challenging thing about dealing with such produce?

D: Refraining from eating it before it gets to the chefs and restaurants!

K: Have you had to travel yourself to source international and local ingredients?

If so, what's been the most memorable trip?

D: I have been lucky enough to have spent almost 10 years of my life, before having a son, living and traveling in Europe and Asia. This gave me a wonderful insight into products and dining experiences, especially in Italy and France. As for the local ingredients, it’s so enjoyable visiting and meeting the farmers, and learning about their challenges, highlights and stories.

K: What's the most important thing when choosing your ingredients for cooking?

D: I’m the first to admit I’m not the best in the kitchen, but I sure can make a mean reservation. Seriously, with my business and my son I’m generally time poor, so I like to keep it very simple and I choose ingredients that do the work for me. Fresh, seasonal, clean and packed with flavour. Essentials for me are lemon, garlic, tomatoes and onions. I have a real weakness for a buttery pasta with freshly shaved truffles, or pasta tossed with anchovies, roasted tomatoes and olives.

K:Your truffles are sourced locally when in season, and also internationally; including black and white truffles. What do you think people find so special about truffles?

D: Ahhh, the allure of the truffle. There is no other ingredient on earth like it. The mystery behind growing them, the thrill of the hunt, the indescribable aroma and flavour that sends many people weak at the knees… but, most importantly, it’s the conversations they start and the memories July 2019

The

SECRET of LIFE

truffles

they evoke. Truffle lovers know exactly what I’m talking about.

K:The Gold Coast's culinary scene is reaching greater levels of excellence every day! What do you find exciting about supplying to the Gold Coast?

D: Easy answer, the passionate foodies and chefs you meet, and the relationships you build. As they say, there is no sincerer love than the love of food - and who doesn’t love eating and talking about it?

The mystery behind growing them, the thrill of the hunt, the indescribable aroma and flavour that sends many people weak at the knees…

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Website credit: debbieoliver.com.au

Get it’s Kathleen Loxton sits down with Debbie Oliver, founder, owner and operator of Lady Truffle, to discuss fine produce and the world’s most sought-after ingredients

Sunsets and taste sensations

Sunsets by Sanctuary Cove, to be held from July 27-28, will showcase an exceptional range of local, national and international food, wine, beer and cider at the Gold Coast’s ultimate lifestyle destination hefs, leading winemakers, renowned craft beer brewers and gourmet food trucks will combine with The Marine Village’s worldclass restaurants to serve up a mouth-watering experience for an expected 6000-plus visitors who appreciate the finer tastes in life.

Wine connoisseurs will be able to wander the streets of the picturesque precinct tasting the best drops from 40 renowned wineries, while their beer and cider-loving friends will have the choice of sampling the goods of 15 of Australia’s top breweries and cideries.

A stellar live entertainment line-up of solo artists and big bands will add to the festival buzz, while foodies will be in heaven as they indulge in fine seasonal eats served up by The Marine Village’s top restaurants and gourmet food trucks.

The popular Winemaker’s Dinner will also return to the five-star InterContinental Sanctuary Cove Resort on Friday, July 26, with the masters behind some of Australia’s most celebrated wine regions to present their finest offerings at a six-course degustation matched to six wines.

Negociants Australia, which has been an importer of the world’s finest wines since 1984, is among the exhibitors that will showcase their wares at the inaugural Sunsets by Sanctuary Cove.

“As a long-time supporter of Sanctuary Cove’s wine events, we

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are thrilled that the team have taken the initiative to add this exciting festival to their calendar,” Negociants Australia’s Elliott Ramage said.

Mulpha Events General Manager Johan Hasser added that Sunsets by Sanctuary Cove would deliver a taste and sensory overload for visitors, including feature demonstrations and special dishes from celebrity chefs.

“From the tastes on offer to the sights and sounds that will accompany them, this will be a unique experience for our ticketholders,” he said.

“Whether they want to dine at one of The Marine Village’s many award-winning restaurants, do a spot of shopping in our quality retail outlets or simply relax with an ice cold brew while watching the sun set over Sanctuary Cove, the choices will be infinite at this tremendous event.”

Tickets for Sunsets by Sanctuary Cove are now on sale, visit the website for more information. sunsetsbysanctuarycove.com.au

July 2019

Dr Profeta sits with his son the day he was diagnosed with leukaemia

It’s not about you. It’s about your patient. It’s about caring for your patient.

That’s what you signed up for.

These four words that may offend you...may also just save you This month, Dr. Louis M. Profeta, an emergency physician practicing in the US delivers a powerful message that every one of us needs to hear

July 2019

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GET IT I FEATURE What do you do for a living?” the young man asked me.

“I’m an emergency physician. How about you?”

“I’m just a chef,” he replied.

“Pal, I can live a lifetime without medicine. I can only live a week without food.”

Sometimes a group a people you speak to, love you. Other times, well — hate may be a bit strong, but they are far less enamoured with what you have to say. This is a tale of the latter, and to tell you the truth, I’m kind of proud of it.

Recently, an incredibly inspiring physician invited me to speak at a conference, the central theme being burnout in medicine. I really thought I had a handle on this, being that I had been practicing emergency medicine for nearly 25 years and I did not feel burned out. However, I just learned this is way above the average for ER physicians who typically have a burnout rate of more than 50%. In fact, in our very large private physician group, the rate of burnout and attrition is, well, damn near close to zero. So why is that? What were we doing right? Certainly, we are all very supportive of each other. We are all completely bogged down in electronic medical record keeping, seas of bureaucracy, fears of malpractice and other stressors, including working far more hours than most other physicians in our specialty. What is it about us?

I truly think it comes to four simple words that all of us have grown to embrace. Those words?

It’s just a job.

Let that sink in a bit because when I proposed that to this group of nurses, physicians and nurse practitioners, you would have thought I just stood up and proclaimed I was the antichrist. Even though I prefaced it during my talk by elaborating and saying that medicine is a deeply rewarding career choice, I insisted that it’s not our life. I tried to express that it’s simply a wonderful, marvellous and mystical avenue, to allow us the opportunity to pursue meaningful work, make a good living, and support our families and to do a job that allows us to see and do many magical things. I also said that I felt it was not a prerequisite to always practice with compassion. Compassion means to suffer with others. I proposed that we do not need to suffer. Our role is to be there, provide comfort, alleviate suffering, listen and be engaged. We don’t have to feel every bit of it viscerally, but certainly there will be times where we truly connect and we will. But it’s also okay when we don’t. We don’t have to take every single emotion home, internalize it and make it part of our being. Which, in today’s society of rapid extrapolation, registered as: “He must not listen to his patients.”

I tried to explain that I feel our emotions wax and wane, day-to-day and minute-tominute. It does not mean for one second that we are incapable of providing excellent care during those times and that this emotional separation does keep you sane and helps prevent burnout and allows you to focus on your job.

That wasn’t good enough for these attendees. In fact, one pretty much raised her

hand, took the mic and said she was highly offended that I would say, or even imply, that medicine was just a job. She said she would not want to have a physician like me and there is no way that you can “fake” compassion.

That’s when Starbucks entered my brain.

How often does a barista smile at you, thank you and tell you to have a good day?

How often do you walk away feeling good that he, or she, was so welcoming and friendly?

How often do you know what happened to them last night, what news they got this morning, how much money is in their bank account, what their marriage is like? Let me help you out with the answer…pretty much never.

So, do you think that patients are any different than you in those moments? You smile, listen, stroke their hands and offer words of comfort. Do you think the patient pauses and asks themselves about what happened to you last night, how your marriage is, what is going on in your life? They just want to feel comforted.

One attendee warmly smirked at me earlier at dinner.

“I just don’t buy your assertion that it is just a job.”

She motioned to the bartender.“Look, he just pours drinks and you say my job is no different than his?”

I tilted my glasses down and stared into her eyes.

“What if I told you that he works three jobs to support a disabled child at home and that this late-night job affords him the opportunity to buy her a few things that make her smile and feel special. Perhaps some toys he could otherwise not afford or a new dress perhaps.

You think your job is so much better than his because you hold someone’s hand when they are sick, instead of passing a beer?”

I like to think she bowed her a head a bit in shame perhaps, but I’m not so sure.

As the discussion went on that morning, a common theme emerged. Many of these people did not want suggestions on how to keep from being burned out. What they wanted was to be fawned over and congratulated on how compassionate they were, and how they had the hardest jobs in the world, and that no one could possibly understand the work or appreciate how hard their jobs were. ''I’m sorry,'' I said. “I just don’t buy it. You invited me; I’m not here to validate you. That has to come from within.”

You see, I think we are a bit elitist as to how we view ourselves in medicine at times. Sure, this is a very hard job, charged with emotion; it leads to crying, heartbreak and nightmares on occasion. But, it is also filled with incredible rewards both spiritually and even financially.

One speaker, who was a physician and also a faculty member at Duke’s school of divinity, disagreed with my assertion and proposed that medicine was different, though. In a way, it was an embodiment of Christ’s principals of healing and was perhaps the first real charitable endeavour. I turned to him and said something to the effect.

“Yeah, that’s all fine and dandy, but if it weren’t for the farmers, shepherds and 25

fisherman during that time, the weak and infirm would just have been a source of protein.”

One attendee lamented about caring for a patient who was recovering from a procedure that went against her own personal values.

She said she was distressed and angered by this; I believe what she hoped for was for me to embrace her distress, validate it, provide words of comfort and support and give advice on how to change. Even though, mind you, she said the patient was happy and very comforted by her care. I looked at her and responded.

“So what? That’s your job. You are supposed to provide care regardless of your values.”

She snapped at me.

“Yeah, but what about me?”

“What about you?” I replied.“It’s not about you. It’s about your patient. It’s about caring for your patient. That’s what you signed up for.”

This gave an opportunity for another speaker to chime in and take advantage of what he felt was oratory faux pas.“I believe this is more than a job. It’s a passion,” with reverent emphasis on the word “passion.”The crowd nodded in agreement, then turned and glared at me some more. I gave them one of those head tilting “whatever” looks.

“Listen, your passion should be your family, those around you that you love. You have to separate the two. There is not one of you that would not abandon your job for the sake of someone who you love and who needs you.”

You see, I know this from experience, from deep within my gut.

Two Septembers ago, I got a call from a hospital in New York. My son who was in college at the time was just diagnosed with leukaemia. Fifteen minutes later, I jumped in a car and drove all night to New York, pretty much crying and pounding the steering wheel all along the way. I called one of my partners and said,“I am not coming to work.

I have no idea how long I’ll be gone. If you need to hire someone to replace me, go right ahead.” I slept in a chair next to his bed for 42 days. Do you think for one second I regretted not going to work? I’d give up medicine and clean outhouses at Woodstock for all eternity if it meant I could help my child. People in medicine often say you can’t separate the two.

I say bullsh*t. You just don’t know any better.

Listen, no matter how we like to hold up ourselves as the pillars of compassion, the keepers of the public well-being, we are just one profession, out of countless others, that keep our world moving. We are no more heroes than the social worker visiting homes in the projects, the farmer up at four to feed the cattle, the ironworker strapped to a beam on the 50th floor. We are no more a hero than the single mom working overnight as a custodian, trying to feed her kids. We are no more heroic than countless others who work in jobs they perhaps hate in order to care for and support the people they love.

Maybe I’m wrong in telling the group that medicine is just a job, but I am damn sure we in medicine are all wrong if we think our job is somehow more special and valuable than the bartender’s.

July 2019

GET IT I FASHION

Colour

numbers

by

1

Don't be afraid to colour outside the lines with these bold, playful looks from MINKPINK. Available online and in select boutiques across Australia this September and October. Find your colour at minkpinkworld.com

SUNLIGHT ONE SHOULDER JUMPSUIT, $119.95 minkpinkworld.com July 2019

26

SUNDANCER MAXI DRESS, $109.95 minkpinkworld.com

2 SUGAR PLUM MINI DRESS, $99.95 minkpinkworld.com

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July 2019

3 MOSCATO MINI DRESS, 89.95 minkpinkworld.com July 2019

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4 BIRDIE RUFFLE JUMPSUIT, $109.95 minkpinkworld.com 29

July 2019

GET IT I FASHION

KEEP IT COZY! Hello fashionistas!

Winter has come suddenly and with a serious chill factor, so letâ&#x20AC;&#x2122;s talk chunky knits and how to wear them!

The temperature has dropped dramatically and wrapping up in a cozy, chunky knit is just like giving yourself a big warm hug! These warm pieces of gorgeousness will have you stepping out in seasonal style, while still getting you all the attention you deserve And ladies, don't be afraid of the term 'chunky'; as long as you wear it with the right pieces, you will be able to look long, lean and adorable.

Stick with something slim on the bottom, such as skinny jeans and a basic t-shirt, and simply let the knit do the talking.

Oversized knits with a high neck or batwing sleeves will drown a top-heavy body, but are perfect to balance out a small bust and a bit of junk in the trunk.

If you are shorter, don't swamp yourself in a long oversized number; keep it cropped and cute!

A high/low knit is versatile on most body types as either will create shape, and wonâ&#x20AC;&#x2122;t place harsh lines across what is maybe the widest part of your body.

A chunky sweater dress will do double duty; team it back with ankle boots and a trendy sling bag for an urban chic vibe. Or, layer it over jeans, sneakers, a funky cap and a bag belt and you are good to go!

Embrace the chunky knit ladies, and remember that our winter is not long, so make the most of the chill and keep it cozy!

Until next time, stay warm and stylish!

Susie

GET STYLISH with Susie the Stylist

Dress it up or down with you r a ccessories

Lover Cardigan, $41.96, dotti.com.au

SHEIN Vented Hem Chunky Knit Crop Jumper, $28.95, au.shein.com

Sublime Belt Bag, $99, mimco.com.au

Grey is perfect for winter mornings

Bonita Pom Sleeve Pullover, $109.95, decjuba.com.au

Tall grey v neck ribbed knitted jumper dress, $50, missguidedau.com

MORGAN & TAYLOR Maryjane scarf, $49.95, theiconic.com.au

SOL SANA Eddie Boots III, $269, theiconic.com.au

TOMMY Womens Essential Sneaker, $129, platypusshoes.com.au

E V E R I M AG I N E D H AV I N G YO U R OW N ST Y L I ST ?

July 2019

30

GET IT I BEAUTY

Get the right tools to achieve a flawless, radiant look every morning – remember ladies, you woke up like this!

makeup

BRUSH UP ON YOUR

Makeup is art and your face is the canvas, so it stands to reason that as an artist, you need the right tools to create your masterpiece! Let’s face it ladies, Michelangelo did not use his fingers to paint the Sistene Chapel!

He had the right tools to create his masterpiece, and so should you!

Foundation Brush

Perfect for applying your liquid foundation, these brushes are usually quite dense. Start in the middle of your face and work out with smooth, even strokes.

This month, we walk you through PRO TIP: dampen the brush some of the brushes you need in your for a more even tool kit, in order to create a flawless, application radiant work of art every morning!

MECCA COSMETICA Powder Brush, $60, mecca.com.au

Powder Brush

Contour Brush The slanted bristles allow you to chisel out those cheekbones and give more precision for a sharp, or subtle, contour. PRO TIP: squeeze the bristles in your fingers to create a sharper look

Eyeshadow Shader Brush Typically flat with a rounded tip, the shader brush is perfect for picking up a bunch of powder or cream for a concentrated colour payoff.

Another option for your liquid foundation, concealer or even powder!

Gives a smoother, stronger coverage, but don’t forget to wet it first!

Eyeshadow Blending Brush Usually a tapered shape with soft, fluffy bristles, as the name suggests these are for blending baby! Perfect for creating a subtle look, or a dramatic smoky eye.

REVLON Foundation Brush, $19.95, priceline.com.au

Blending Sponge

NARS Precision Lip Brush 30, $40, mecca.com.au KAT VON D BEAUTY LockIt Edge Foundation Brush, $49, sephora.com.au

Lip Brush Has a contoured design to allow effortless application of colour and shine to your lips, to create definition and shape. PRO TIP: use the brush to line your lips first, before filling in the colour.

These come in a range of sizes and are usually fluffy and soft. Use them to everso-lightly set your base with a loose powder, particularly in your T-zone and under your eyes.

Miracle Complexion Sponge, $16.99, realtechniques.com

MECCA MAX Eye Intensifier Angled Shadow Brush, $24, mecca.com.au

SIGMA BEAUTY E40 Tapered Blending Brush, $24, sephora.com.au

ZOEVA 234 Smoky Shader, $18, sephora.com.au

E4 - ANGLED CONTOUR, $21, au.morphe.com

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July 2019

GET IT I HEALTH

“WERE YOU A

fat baby?"

This month, Get it’s Hayley Bogaard explains the misconceptions that exist around Type 1 and Type 2 diabetes

was just 18 months old when I was diagnosed with Type 1 diabetes. Having lived most of my life with the condition, I have been asked all the questions…

“Did you eat too much sugar as a child?”

“You can’t eat that, can you?”

“Do the needles hurt?”

But perhaps the most baffling question I have ever faced was: “So, were you a fat baby?”

I didn’t know whether to laugh hysterically, or just let my jaw freely hit the floor.

Firstly, no, I was not a fat baby (it’s called chubby and it’s cute at that age).

And secondly, you’ve mistaken Type 1 diabetes with Type 2 diabetes. And trust me, there is a very big difference between the two.

So, in celebration of National Diabetes Week this month, I thought this was the perfect time to have a look at the differences between Type 1 and Type 2 diabetes.

Type 1 diabetes Type 1 diabetes is an autoimmune condition, often referred to as insulindependant diabetes. It is caused by the

body attacking its own pancreas with antibodies. In people with Type 1 diabetes, the damaged pancreas doesn't make insulin at all.

Most often, this type of diabetes is caused by a genetic predisposition; however, it can also be the result of faulty beta cells in the pancreas that normally produce insulin. It is not caused by modifiable lifestyle factors.

There is no cure and it cannot be prevented.

People with Type 1 diabetes require daily insulin injections, or the use of an insulin pump.

They are required to carefully monitor their blood sugar levels, diet and exercise in order to maintain management of their condition.

Type 2 diabetes With over 85 per cent of diabetes diagnosis in Australia being reported as Type 2, this is by far the most common type of the condition.

Type 2 diabetes is a progressive condition in which the body becomes resistant to the normal effects of insulin or gradually loses the capacity to produce enough

With over 85 per cent of diabetes diagnosis in Australia being reported as Type 2, this is by far the most common type of the condition. insulin in the pancreas. It is associated with health and lifestyle factors, including high blood pressure, being overweight or obese, insufficient physical activity and/or poor diet.

Most often, people with Type 2 diabetes still produce some insulin. In the early stages, it can generally be managed with healthy eating and regular physical activity. Over time, most people with type 2 diabetes will also need tablets and many will eventually require insulin.

The team at Chempro Chemist have a wide range of diabetes management products available in store and their specialist team can offer you the best advice around understanding the risk factors associated with diabetes.

Chempro Diabetes Care Clinic All Diabetic Patients Eligible Free Diabetes Health Check FREE Meter Upgrade (conditions apply)

C A R E www.chempro.com.au July 2019

Chempro Chemists helping everyday Australians live healthier lives.

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Understanding nutrition and diabetes Dr Tim O’Dowd, the Gold Coast’s renowned specialist in IVF and nutrition, enlightens us about the latest developments surrounding diabetes and nutrition rior to the discovery of Insulin in the early 1920s, low calorie, low carbohydrate nutrition was the only way to manage the disastrous consequences of Type 1 diabetes. Whereas insulin, followed by oral medications, have revolutionised the management of Type 1 and 2 diabetes. Diabetic specialists and organisations recognise that nutrition plays a very important role, especially for Type 2 diabetes.

Until recently, Type 2 diabetes was considered a progressive illness which, despite the best of medications, was rarely put into remission. We now have three approaches, which have resulted in up to 50 per cent of Type 2 diabetics being able to reduce their dependence on medications and reverting their diabetic markers below the diabetes diagnostic threshold.

The first to impress was bariatric surgery (a form of surgery for people who are very overweight). The benefits of bariatric surgery extend to Type 2 diabetics, who can usually cease their medications soon after surgery. Along with costs, operative risks, and lifestyle adjustments post-surgery, bariatric surgery results in greatly reduced food intake – a form of controlled fasting.

Nutritionally, a trial of very low-calorie diets (less food ingested every day for 3 or more months) showed that for those who lost the most weight, diabetic blood markers were back to normal in nearly 50 per cent of cases. These results persisted over the trial duration of two years. Like bariatric surgery, these results are exciting, clearly showing that nutrition restriction can reverse Type 2 diabetes. Calorie restriction from the usual 2,000 to 2,500 per day to 800 calories for about 3 months, demands considerable resilience as the effects of partial starvation can be overpowering and is difficult to sustain.

Another, even more successful, form of nutrition for Type 2 diabetes has now been accepted by American, European and Australian diabetes organisations, as well as the Department of

Veterans Affairs and Department of Defence in the USA. This is called “low carbohydrate” or “carbohydrate restricted eating”.

Low carbohydrate protocols include ketogenic diets, time restricted eating and fasting protocols. In the average (and still recommended) standard Australian diet, about 225 – 350 grams of carbohydrate are ingested every day. “Low carb” refers to selective carbohydrate restriction to between 30 and 100 grams per day. Groups of researches around the globe are showing great results for “reversal” of Type 2 diabetes. Virta Health in the USA, Intensive Dietary Management in Canada, and the Low Carb Program, followed by over 400,000 people in the UK, are the

Until recently, Type 2 diabetes was considered a progressive illness which, despite the best of medications, was rarely put into remission. standout organisations helping Type 2 diabetics reduce or cease diabetic medications. Here in Australia, we have a group called Low Carb Down Under, which has had over 12 million hits on their educational YouTube videos. What’s fantastic about this research and education is that the results can be maintained long-term!

When low carbohydrate protocols are undertaken correctly, hunger is not an issue as adequate protein and healthy fat in the diet (along with some good carbs) give a sustained feeling of fullness.

Now the Gold Coast’s 20,000 Type 2 diabetics, and 50,000 undiagnosed and pre-diabetics, have options to manage their condition: standard care, bariatric surgery, calorie restriction, and finally, low carbohydrate nutrition

DR TIM O’DOWD MB Bch BAO FRCOG FRANZCOG M.PALL. C

Specialist in IVF and Nutrition

A new era in women’s health on the Gold Coast With expertise from a broader perspective, because it really does matter.

P: 5539 6333 Dr Tim O’Dowd

E: reception@timodowd.com W: timodowd.com

33

DRTIMODOWD

July 2019

How to recover from a weekend blowout JEFF OSBORNE FROM VISION PERSONAL TRAINING BUNDALL LETS US IN ON THE SECRET TO RECOVERING FROM THOSE MOMENTS WE OVER-INDULDGE

he hardest thing about this time of year is that it can be so challenging to say no to comfort food, and often saying no isn't what you want to do. You want to have fun! Sometimes, you can even say yes and not pay the price.

Here are a few great tips for what you can do the day after a blowout of overeating, overdrinking and generally making choices that typically lead to weight gain!

Note: I am not condoning eating crap all the time and then trying these tips, all I'm saying is that if you find yourself in this position, there are some things you can do. If you try this too often, they aren't going to work. At some point, you need to eat great food and do some exercise consistently to have the body that you want.

1. First thing in the morning If you have had too many drinks, the chances are you are dehydrated. That can be why you weigh less on the scales after a few drinks, but beware! If your body is dehydrated it won't be burning fat and you will likely be storing all the fat you ate last night. So, drink some water, lots of it. The formula is 1L per 25kgs of bodyweight + 1L per hour of exercise.

2. Go for a long walk Not only will getting out in the sun make you feel better, but walking is going to be the best thing to stimulate our metabolism.

You probably ate lots of carbs last night, and you have to burn them off before they start converting into fat. So, get out and do something; bike, walk, swim (if you are sober) or play tennis! Just make sure you are breathing a bit heavy and sweating a little.

3. Don't eat any starchy carbs today!

I know when you are hungover it can feel better to eat carbs, but the day after you have just eaten lots of them, you can go without any. That means no bread, rice, pasta, potato, corn, sugar etc. For the

“it’s not just about weight loss,

If you have had too many drinks, the chances are you are dehydrated. That can be why you weigh less on the scales after a few drinks, but beware! day after, ensure you get lots of vegetables in, particularly the best ones for burning fat - asparagus and broccoli, as well as rocket and spinach. Eat some protein and a few healthy fats from sources like olive oil, avocado and fish.

4. Plan and prepare the next few days After a blowout, for some reason, the next few days are when the weight starts to creep on. The best thing you can do for that is to plan out a few days of eating well. Get your exercise done and if you know there is a party coming up that will have lots of potentially dangerous treats and goodies there, do the smart thing and have a super healthy meal before you leave (you’ll feel full, and be less likely to eat the treats).

At the end of the day being healthy isn't about NEVER eating naughty things you love and being the person at every party that doesn't drink or eat treats, but if you really want to stay in great shape, or even lose weight, you have to put some forethought into what you are going to be eating. Being mindful and organised are two essential tools for maintaining a healthy lifestyle.

So have fun, just not too much fun. If you are worried about what you will be served when out and about over the cooler months, have the parties at your house and create the meals yourself! Vision has over 1000 in their database, and there are libraries online where you can access thousands of ideas.

it’s about health”

Get started in JULY and receive your first 2 weeks FREE!

Let us help you find the best version of YOU!

#RedefineYOU

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Unit 3, 93 Ashmore Road ph: 5538 4788 visionpersonaltraining.com

July 2019

*New clients only. Call us for details.

Bundall Studio, Unit 3, 93 Ashmore Road, Bundall P 55384788 visionpt.com.au/Bundall 34

Local finalist in national education awards Saint Stephen’s College has been named as a finalist in six categories for the 2019 Australian Education Awards! aint Stephen’s College was abuzz, and full of pride, when they heard that they were named finalists in six categories for the 2019 Australian Education Awards, including the main categories of Best School Strategic Plan and Best Use of Technology. The other four prestigious nominations were another source of pride for Saint Stephen’s College, and its staff. These nominations included: Department Head of the Year, Iain Taylor (Head of Science); Innovation in Learning Environment Design; Secondary School of the Year (non-government); and Teacher of the Year, Samantha Reynolds (Head of Arts and Applied Technology).

“Arguably we have the best facilities in the country, and judging by the accolades and nominations, also some of the most talented staff and students. Our mission statement is to develop character and inspire hope - this is what we deliver through our unique balance of advanced technology, core community values and learning life skills,” said Dr Jamie Dorrington (Headmaster of Saint Stephen’s College).

“This is a particularly prestigious award and is a great reflection of the hard work Mr Taylor puts in at the College to teach our students and promote a love of learning through Science and STEAM (Science, Technology, Engineering, Arts and Mathematics),” said Dr Dorrington.

“Iain is also on the shortlist for the Prime Minister’s Prize for Excellence in Science Teaching in Secondary Schools. He has been responsible for the Science Ambassadors program, where the Science Ambassadors have taken science shows to schools across the Gold Coast. They have attended the Science Expo at Griffith University and won the Regional Science Challenge two years running. And at the end of this year they will travel to China to present the Science Show.”

Speaking of the Teacher of the Year finalist, Samantha Reynolds,

Our mission statement is to develop character and inspire hope.

Dr Dorrington explained,“Sam oversees our Arts and Applied Technology precinct. Here students have the opportunity to create, problem solve, and get their message and entrepreneurial skills out to parents and other people through events such as Wearable Art and Design, Business Expo and Future Millionaires.”

“While many schools have one amazing learning space, we have many where students can immerse themselves in science, languages, music, performing arts, sport and extra-curricular pursuits, including community service learning. It’s an exciting environment where technology works seamlessly with staff-student interaction,” concluded Dr Dorrington. For more visit: saintstephenscollege.net.au

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July 2019

t’s just up the road and an easy weekend trip away, so, rather than sitting around complaining about how chilly it is on the Gold Coast, head up to where it’s a bit warmer. Noosa has so many activities to keep you warm, and we have picked out our favourites for you here.

Noosa National Park walk Winter is a time where our motivation to exercise is at an all-time low, so, find your fitness again as you walk through the stunning Noosa National Park. There are five different tracks — so you could cover one each day, if you really felt inspired! Take a picnic lunch, blanket and warm jacket, and spend a few hours really soaking up the coastal views and wildlife.

Hastings Street shopping It wouldn’t be a Get it favourites list without some shopping! Hastings Street is full of gorgeous boutiques and stores, where you can find unique items people aren’t wearing back on the Gold Coast. A holiday and a wardrobe update? Now that’s worth the drive!

Wine and dine Noosa has some excellent restaurants to indulge your fantasies. Relax inside a cosy bar with a glass of red in hand, or treat yourself to a decadent meal. We all love comfort food and drinks in winter, and Noosa’s array of dining locations are sure to have you wanting to come back for more.

Adventure sports Get your heart racing and take a walk on the wild side with an activity outside of your comfort zone. While there is great surfing, stand up paddle boarding and water sport activities, we know it’s chilly so you probably don’t want to get wet! Instead try 4WD and ATV tours, kayaking adventures, speed boat tours or, for the truly brave, canyoning!

Explore the local markets Noosa has a great variety of markets offering everything from local produce to chic, boho items for a home décor update.

Find truly unique gems and enjoy the local atmosphere at the Noosa Farmer’s Market,

Your winter escape Keep warm as you take a muchdeserved holiday to Noosa

for your secret. As we all know, sharing is Noosa Marina Markets, Eumundi Markets caring, so let them know your secret — an and more. escape to Noosa!

Romantic beach walks When planning your winter We’re lucky in Australia that we escape to Noosa, there’s can still enjoy the beaches only one place you need in winter time. While you to contact: Accom probably won’t want to Noosa. Making take a dip, you can still people’s holiday soak up the sun or take desires come true a lovely walk along the for 25 years, the beach. The stillness, holiday specialists gentle crash of the love assisting visitors waves and cool salty to Noosa with over breeze will take away 100 accommodation any worries you have. options, including Pamper session Fa beachfront apartments, ir s ho ts In need of a massage, facial, stylish boutique hotel re B en e a c h f r o n t Ap a r t m mani/pedi or other beauty suites and stunning homes treatment? Aren’t we all! Relax in picturesque locations on the and unwind as you get pampered at river, beachfront and secluded areas one of Noosa’s excellent day spas. You’ll from Hastings Street to Sunshine Beach. feel so relaxed when you head back to Have a look at what they can do for you the Gold Coast that people will be asking today, visit: accomnoosa.com.au

La Mer penthouse July 2019

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NOOSA

Noosa is the Sunshine Coast’s golden child. One of Australia’s most fashionable resort towns with a friendly village feel, it’s centre backs onto pristine subtropical rainforest and calm, crystalline waters. Catch a magical sunset, walk the coastal track of the Noosa National Park, explore lush hinterland towns or indulge in our celebrated food scene with a beachfront table.

ALDERLY COTTAGE

FAIRSHORE NOOSA

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July 2019

GET IT I TRAVEL

Galboly, The Glens of Antrim Runestone (GoT)

WINNER takes ALL

Find out where Game of Thrones lives on.

Sarah Blinco explores Belfast, Northern Ireland

Belfast City Hall

Carnlough Harbour Braavos Canal (GoT)

July 2019

38

Castle, go horse riding along the coast, t’s funny how perceptions change and wander through ancient woodland. through the generations. As a child of the Production of the prequel The Long Night, ‘80s, my knowledge of Belfast, capital of starring Aus’ own Naomi Watts, has already Northern Ireland, came only from the news. At begun filming in Belfast, so there’s plenty to that time, the media was flooded with images come. More at discovernorthernireland.com/ of IRA bombings, uprisings and violence that gameofthrones. stemmed from years of serious political and Just look at the photos! It’s cool to be a religious ‘troubles’. fan, but you don’t need to be into GoT to get By the late ‘90s, the people of Northern a kick out of seeing all of this with your own Ireland had had enough and pressed for eyes. Enjoying Belfast outside of GoT is easy. change. Eventually the main Nationalist In fact, surprisingly so. Its recent (Catholic) and Unionist tumultuous history makes for an (Protestant) political parties It’s cool to be a interesting if not humbling look agreed to share power fairly in the Good Friday fan, but you don’t around its suburbs. Take a coach or private taxi tour through the Agreement of 1998. need to be into city, and see the infamous, now Fast forward, and Belfast Falls Road (centre of has a fresh new appeal. Its Game of Thrones mural-lined ‘The Troubles’) and 50-year-old, contemporary reputation has to do with troubles of a to get a kick out nearly 8m high ‘peace wall’ in west Belfast. different kind: setting Brexit of seeing all of As you explore, you’ll aside for a sec, here we focus the place – it’s on a whole other world, one this with your recognise quite the filming hub for not dearly beloved by Game just GoT but other successful of Thrones (GoT) fans. Full own eyes. productions including Line of disclosure, I checked-out Duty, plus Gillian Anderson and in the last few seasons but Jamie Dornan’s The Fall. did enjoy the final episodes. Whether you Some parts of Belfast are halfway into watched or not, there’s no denying that in a 25-year planned regeneration period, this age of disjointed programming, spread including the Titanic Quarter across the across multiple streaming services, GoT was Queen’s bridge from the city centre. Belfast’s THE series for watercooler chat at work. It shipyards (founded in the 1860s) are where ranks no. 1 on IMDb’s ‘most popular’, out the legend of the world’s most famous of a list of over 164,000 titles, and Belfast is ship began. On this side of Belfast, you can enjoying big GoT business. visit the uniquely designed Titanic Belfast GoT fantasies come alive at locations like Museum (opened in 2012), historic Titanic Winterfell, the Kingsroad or Riverrun. Among dock and pump house, and Titanic Studios experiences available, you can meet the for more cinematic immersion.

Direwolves, join a cycle tour around Winterfell

Belfast centre is pleasing to the eye too, featuring detailed architecture – see the baroque-revival style City Hall, Gothic allure of Queen’s University and charming St Anne’s in the Cathedral Quarter.

Ultimately, Belfast offers a wonderful array of experiences for all. It’s a world away from us, but if you’re up for an epic adventure, head here.

Need to know

Northern Ireland is part of the United Kingdom (UK). Pounds sterling is the currency and it has its own parliament housed in a grand building at Stormont in Belfast.

Where to shop

Victoria Square is Northern Ireland’s premier shopping and leisure destination where you’ll find all your favourite UK and European brands. The dome viewing gallery here offers stunning 360-degree views across the city.

Eat, drink and be merry

Duke of York pub sits in a quaint alleyway within the Cathedral Quarter and its patrons’ lively banter will have you in stiches. The quirky, Instagrammable Perch Rooftop Bar is a must for pictures and cocktails. St George’s Market is perfect for a bite to eat on the weekend. It’s the last surviving Victorian covered market in Belfast, recently named the UK’s ‘best large indoor market 2019’ and is perfectly positioned in a pretty area close to the River Lagan.

Images courtesy Tourism Northern Ireland (Tourism NI)

Find the full experience and Sarah Blinco online at travellivelearn.com, youtube.com/travellivelearn and Instagram @sarahblinco

) wolves (GoT urs, the Dire To ll rfe te in W

Titanic Belfast Museum

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Explore foodie delights at St George's Market, est. 1890

July 2019

GET IT I MONEY

Les McGuire ADFS(FP), Principal of Future Proof Financial, teaches us how we can have our cake, and eat it too ood, food, glorious food, we all love it, but how can we afford to enjoy those naughty adventures at those restaurants we want to experience? Or, should we create a food budget, be healthy and save money?

I say there is a compromise! One where we can enjoy being spoilt with tantalising delights, and also stick to a well prepared

prepared to enjoy the experience.

Dining as a group is often a great way to experience more for less. Sharing is a caring, cost-effective way to experience more of the menu; spreading love by ordering various dishes and sharing the culinary delights.

Buy a selection of wine, by the bottle, using the purchasing power of the group.

This is a lower cost way to experience more and enjoy those varieties that often are missed.

We all have those little pleasures that we like to indulge. That may be anything from a new pair of shoes, a new car or property.

How do we separate emotionally driven choices from smart, sensible investment decisions?

and quickly becomes our nemesis when we need to pay it off. I recommend trying to save ahead of the special night out, so there are no aftershocks when the credit card statement arrives.

When I am speaking with clients, I take the emotion to purchase out of the room and discuss the practical opportunities and implications to consider. You can do this by writing a list of positives and negatives, likes and dislikes to determine whether the considered purchase is beneficial or needed.

This may not be for everyone, but if you know what you can afford, then achieving the experience becomes more enjoyable and manageable.

Planning for that special night out or the impulsive purchase can be better

PLEASE, CAN I HAVE SOME MORE? sensible food plan to afford the pleasures when available.

So we all know there needs to be a balance between eating out and at home, the challenge between motivating ourselves to prepare our own food and enjoying being spoilt.

Every couple needs a regular date night to reflect, reconnect and relax, but make sure you make it stress-free by thinking ahead and being creative. Plan for success by choosing the restaurants you would like to visit, at least a few weeks in advance. The next steps are quite fun; plan your budget by studying the menu before going, know the wine and food on offer, so you are

July 2019

Think about the last time you thought about selling your car. Let me guess you washed, vacuumed and maybe polished it, and then you most likely felt like keeping it.

Be aware of what is driving our purchasing behaviours. The presentation of anything is what is influencing these decisions to buy. The shinier it is, if the 'Jonesâ&#x20AC;&#x2122;s have it', or if a brand name is embossed on it, it plays with our emotions, and influences our decision to purchase.

The more money we earn, the more money we spend. But the more important consideration is where we get the money from. The plastic in our wallet can seem like our best friend when we want something

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The shinier it is, if the JONES'S have it', or if a brand name is embossed on it, it plays with our emotions, and influences our decision to purchase. considered by taking a deep breath, thinking about it and forward planning, and taking the time to enjoy that indulgence you deserve.

As always keep smiling, take care and if you have any questions email me les@futureproof.com.au

GET IT I BUSINESS n a 2019 talent report, LinkedIn identified creativity as the most indemand soft skill. This behavioural insight was derived from 590 million LinkedIn members in 200+ countries.

While hard skills still matter, 92 per cent of the thousands of recruiters interviewed

by LinkedIn for this report noted that soft skills matter just as much or even more.

People often say they are not creative.

Creativity is most often associated with the arts or design industries. Yet it is a skill that applies to almost any role. Creativity is the use of imagination and originality in solving problems.

If you are one of those people who don’t consider yourself creative, the good news is that creativity is a skill that can be learned – it’s not an innate quality. With practice anyone can be creative, not just a privileged few.

TRY NEW THINGS One of the big five personality traits is our openness to experience. It reflects how much we are motivated to consider new ideas, concepts and experiences. Most creative people are typically very open. In research undertaken by psychologist Dr Scott Barry Kaufman and several other scholars,

WHY CREATIVITY IS THE SKILL YOU WILL NEED TO SUCCEED Evette Cordy, innovation expert, co-founder of Agents of Spring and author of Cultivating Curiosity: How to unearth your most valuable problem to inspire growth, gets us inspired to unleash our creativity openness to experience was revealed as the strongest and most consistent personality trait that predicts creative achievement.

Are you someone who resists new ideas and experiences? If so, this does not mean you cannot be creative. It just suggests you need to train yourself to be more open and develop practices that expand your capacity for newness. Challenge yourself to try something for the first time.

LOOK FOR CONNECTIONS People who are good at seeing connections are more creative. In a 1996 Wired interview, Steve Jobs shared:“Creativity is just connecting things. When you ask creative people how they did something, they feel a little guilty because they didn't really do it, they just saw something.”

Connections are everywhere. All of our senses – vision, touch, hearing, smell and

taste can be used to observe the world around us. For example, designers of the Japanese bullet train sourced the wonders of nature to solve a significant performance problem. Japan has noise pollution laws that mean trains are not allowed to produce more than 70 decibels while travelling through populated areas. Through one of the engineer’s bird-watching experiences, he observed that a kingfisher dives at high speed with barely a splash, and surmised this was due to the shape of its bill. As a result of this observation, the nose of the train was designed in a beak shape, which allowed it to run at world-record speeds while adhering to stringent noise standards. Does this make you wonder what other problems have answers that can be found in the world around us, just waiting to be discovered?

We can all train our ability to make 41

connections. If you want to improve your capacity to think more creatively, you need to be willing to surround yourself with new stimulus to make new connections. Grab a notebook to capture these observations.

DEFER JUDGEMENT We all have a voice in our head – our inner critic. One of the biggest obstacles to creative thinking is our tendency to edit and criticise our thoughts before we have shared them. To enhance your creativity, suspend such judgement long enough to push your thinking beyond the obvious solutions.

Numerous studies have shown that through quantity of idea generation comes quality. That is, significantly more quality ideas occur in the second half of the idea generation process. Your capacity to think creatively will be enhanced if you can give yourself the permission and freedom to generatively explore all thoughts and options before you judge and evaluate them.

Cultivating your creativity can help you to succeed at work today and into the future. It can deliver experiences you would not have thought possible. Just remember creativity is not a one-off activity or event – it’s a daily practice, a way of living.

July 2019

GET IT I RECIPES

A taste

of the

good life Caralee Fontenele, creator of the Real Food Pledge and author of two incredibly delectable cookbooks, Real Food Everyday and Real Food Pledge, inspires us to take a bite of the good life this month.

July 2019

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“When you eat real food, you experience real flavour and can enjoy the benefit of knowing that the ingredients are full of nutrients that keep you and your family healthy. Cooking nutritious food for the family doesn’t have to be complicated, take loads of time or include tons of weird ingredients that you have never heard of before.

My philosophy is the faster and simpler it is, the better! All of these recipes are gluten, dairy and refined sugar free, they taste amazing and even your little ones will enjoy these healthy options.”

- Caralee Fontenele Credits: Photography: Jo Anderson Recipes: Caralee Fontenele Website: realfoodpledge.com

Beetroot Cured Salmon Preparation time: 3 days Serves: 50 x 20 grams My mum makes cured salmon every Christmas and for me it is the food highlight! It is actually very simple to make, and it is so delicious, there is no reason to wait for a special occasion to make this dish. Why not use them for a Christmas in July treat? This year, I have put my own spin on my mum’s recipe by curing the salmon with grated beetroot, which gives it a lovely festive colour.

Sautéed Seafood Medley on Zucchini Fettuccini

Ingredients 1kg side of salmon, skin on 1 tablespoon black peppercorns, broken down 1 cup coarse Himalayan salt ½ cup coconut sugar 2 cups grated beetroot 1 bunch dill, chopped roughly 1 tablespoon finely grated ginger 1/2 tablespoon orange rind, finely grated

Preparation time: 10 minutes Cooking time: 7 minutes Serves: 2

We often have this dish on the weekend for lunch after we have been to the farmers markets and picked up a fresh seafood mix. It is a super fresh and delicious dish that I just can’t get enough of! The mix that I buy has white fish pieces, salmon pieces, scallops and calamari.

Directions In a bowl mix the pepper, salt and sugar together.

Place the skin side of the salmon on a large tray that is lined with an oversized piece of baking paper. Evenly pack the salt mixture under the skin side and the flesh side of the salmon. Press down to ensure it packs on.

In a large bowl mix beetroot, ginger, dill, and orange rind together and press down onto both sides of salmon on top of the salt mix. Fold the sides of the baking paper over the salmon and then wrap tightly in cling wrap.

Place in the fridge with a heavy flat dish, or chopping board, on top of the salmon and then weigh down even further by stacking chopping boards, or cookbooks, on top. Place in the fridge for 3 days.

After three days, unwrap the salmon and scrape the salt and beetroot mixtures away from the salmon. Slice thinly and roll into serve size bites, top with a dollop of mascarpone and garnish with dill. You can also serve as a topping on blinis, cucumber slices, crackers or sweet potato grissini. This dish is amazing and there are many fabulous ways to enjoy it.

Ingredients 3 zucchini ½ lemon, juiced ½ tablespoon olive oil 500 grams mixed seafood 1 red onion 2 garlic cloves, crushed 2 sprigs fresh dill ¼ teaspoon chilli flakes Salt & pepper to taste 1 tablespoon olive oil Directions Using a vegetable spiraliser, spiralise the zucchini into ribbons.

Or, if you don’t have a spiraliser, you can create zucchini ribbons by using a vegetable peeler. Place the ribbons in a large bowl and toss 43

with the lemon juice and olive oil.

Drain the seafood and set aside.

Slice the red onion, crush the garlic, roughly chop the dill and place in a large bowl. Add the seafood and chilli flakes. Toss all of the ingredients together, coating the seafood with the herbs and spices.

Place a large frying pan over a medium heat with the 1 tablespoon of olive oil. Add the seafood to the pan ensuring that the pan is not over crowded, allowing the seafood to caramelise a little. Gently toss around the pan for a few minutes until it is cooked.

Place on top of the zucchini, garnish with lemon and dill. Add salt and pepper to taste. Serve hot.

July 2019

Raw Strawberries & Cream Cake Preparation time: 20 minutes Serves: 10

This dessert is so impressive! It not only looks amazing, but it tastes amazing too and can be made well in advance, as it freezes fantastically.

Ingredients Base 1 cup cashews 1 cup dates 1 cup desiccated coconut 1 tablespoon coconut oil ½ teaspoon vanilla extract Filling 2 cups cashews, soaked 2 cups strawberries, fresh or frozen ½ cup coconut milk ½ cup coconut oil, melted 2 tablespoons honey 1 teaspoon vanilla extract 1 punnet fresh strawberries, garnish Directions To make the base, place the dates and cashews into a blender, or food processor, and blitz until it resembles a fine crumble. Add the desiccated coconut and blitz until all the ingredients are combined. Add the coconut oil and vanilla extract and mix through. Press the mixture into the base of a spring form cake tin that has been lined with baking paper and place in the fridge.

To make the creamy filling, soak the cashew nuts for a minimum of three hours by covering the cashews with water and setting aside. In a food processor, or blender, place 2 cups of frozen or fresh strawberries and whizz until they are smooth. Add the drained, soaked cashew nuts and blend until smooth. Finally add the coconut milk, coconut oil, honey and vanilla extract. Blend until the mixture is very smooth; depending on your food processor, this could take quite some time.

Remove the base from the fridge. Slice several fresh strawberries and place around the edge of the cake tin so that they are standing up.

Carefully pour the strawberry & vanilla cream over the base. Place back in the fridge to set for 2 hours. Alternatively, place the cake in the freezer and store it there until you are ready to eat it. Just remove it 30 minutes prior to serving it to allow it to defrost.

July July2019 2019

44 44

Chocolate & Raspberry Chia Mousse Parfait Preparation time: 7 minutes Setting time: 3 hours Serves: 4 This pudding is absolutely decadent and will only take you five minutes to throw together. Jo, the amazing and talented lady who has done all the photos for the book, named this dessert her favourite of the entire book. As you can imagine when we shoot the photos for the book, we also eat our way through all of the recipes. Yes, that is as much fun as it sounds!

Ingredients 2 cups coconut cream 1 cup frozen raspberries 4 tablespoons natural maple syrup 1 teaspoon vanilla extract 6 tablespoons chia seeds 2 tablespoons raw cacao Directions Set aside 4 small serving bowls or jars.

To make the raspberry layer: Place 1 cup of coconut cream, 1 cup of frozen raspberries, 2 tablespoons of maple syrup and ½ teaspoon of vanilla extract in a blender or food processor.

Blitz until smooth. Stir in 3 tablespoons of chia seeds and pour into a sealed container, place in the fridge to set for three hours.

To make the chocolate layer: In a bowl place 1 cup of coconut cream, 2 tablespoons of cacao powder, 2 tablespoons of maple syrup and ½ teaspoon of vanilla extract. Whisk together until smooth. Stir in 3 tablespoons of chia seeds and combine all the ingredients. Pour into the base of the serving jars that you are going to use.

Place in the fridge to set for three hours.

Once both of the chia mousses are set, spoon the raspberry flavour on to the top of the chocolate layer and serve.

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July 2019

GET IT I DATING

hat to say

ON A DATE Got a hot date coming up? Get it’s resident love expert from Ideal Introductions, Linda Prescott, reveals the ultimate first date conversation guide Interesting Topics of Conversation

o, you’re getting ready for a date?

Here’s the thing: no matter how confident you are in everyday life, first dates can bring out nerves we were not aware of. A general rule of thumb is the more you like someone, the more nervous you can become. It’s true! Unless you are extremely outgoing, there can be times when the conversation is stilted. To get you prepped for your date, here’s my first date conversation guide…

Topics to Steer Clear of

Boring, generic getting-to-know-you type questions Do you really care how long they’ve been at their current job? We can do better than this. Instead, focus on questions that get to who they are, rather than what they do.

Religion, politics and finances These are the normal no-go zones for first date conversation, as a lot of people find these topics boring, and the risk of saying something offensive is also high.

Negativity Remember, you are on a date, not in a counselling session.

Conversation that is negative, or too serious, can be quite draining to anyone.

Past relationships Based on our observation at Ideal, 90 per cent of people who discuss their relationship history on a first date simply don’t get a second date.

How romantic would it be to have your ex on your date with you? That is what you are doing when you talk about them. Your date assumes you are still living in the past; and perhaps you are?

What if your date asks why your previous relationships ended?

Apply the 10-second rule. In 10 seconds, your answer needs to be brief, honest, stated with eye contact, without emotion. At precisely that moment, you change the subject by asking your date a question about them. Try something like,“We grew apart. It happens a lot. You seem far more interesting, so tell me more about yourself.”

July 2019

We like to tell our clients at Ideal Introductions to try and keep the conversation even. It should be like ping pong, but remember to remain genuinely interested in what your date has to say.

For those who need a little extra help with conversation, here are some topics you may find helpful: Travel Favourite destinations or places you both would like to visit in the future. What type of holidays do you each enjoy? What different countries would you each like to live in and why?

Food What’s their favourite cuisine? What restaurants have you both had great experiences at?

Music genres What did you both grow up listening to? Think of concerts you’ve been to and favourite artists that you both would love to see.

Books What types of books do they read? Who are their favourite authors?

Career Dig deeper! How did they get into their field? What do they enjoy most about their job? Why are they passionate about their career?

Passions What drives you as individuals? What are your goals for the future? When are you your happiest?

Hobbies What do you both do on weekends? Do you have an exciting hobby? Perhaps you share the same interest!

Hypothetical questions What would they do if money wasn’t an issue? Would they rather travel for a year, or spend a year writing a novel? When you ask that, you’re going to get to the core of who they actually are.

Extra Date Tips

What’s arguably just as important as a great conversation when it comes to date night? It’s your dining experience! Because a bad dinner date can really ruin your evening, we know. Here are some things we remind our clients before their big date: Date food Pick things that are easy to eat, not too messy, but something you’ll still enjoy. If you’re eating steak, a medium rare cook is the easiest to cut and chew through. Gnocchi is probably easier to eat than spaghetti. And if you can take fish, it would be the easiest food to eat.

Checking your smile Make sure you don’t have anything stuck in your teeth and take a mint right after dinner.

Most importantly, remember to be confident and have fun!

Because confidence and positivity are sexy.

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GET IT I SOCIALS

GETSCENE

WOMEN IN TOURISM Even a chilly winter’s morning could not stop almost 130 women and men from gathering at The Southport Yacht Club to watch the sunrise over the gorgeous Gold Coast Broadwater. Guests were welcomed with hot tea and coffee before being escorted to a marine inspired wonderland where the QLD Government’s Rebecca Kenny gave us a firsthand overview of the Southport Spit Master Plan. Photography: Visual Reality Productions 47

July 2019

GET IT I SOCIALS

GETSCENE

CARLA RAUSCH DESIGNS Gold Coast Interior Design Firm, Carla Rausch Designs, celebrated the opening of their new studio and showroom in Bundall with their clients, suppliers, friends and family. Guests were treated to live music, nibbles, drinks and laughter to celebrate the firms eight years of timeless design and the beginning of their next chapter in Bundall, where they will continue to create positive change in the lives of their clients by creating beautiful spaces that everyone can enjoy and relax in for years to come.

July 2019

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GET IT I SOCIALS

GETSCENE

GIVEABILITY CHARITY DAY

June 2019

GiveAbility hosted its annual high tea at Parkwood Village. Ladies came together to support and raise money for this local charity to assist special needs children in the Gold Coast community. Funds go towards urgent special needs equipment to lend out to families free of charge, and to support and enhance their sensory room and services at Parkwood Village. A total of approximately $10,000 was raised during the day. Their next function is their race day at Gold Coast Turf Club on Saturday 14 September 2019. For tickets go to their facebook page.

Turning the tide on PTSD

One girl's fight for education

Subscribe to Get it Magazine, the Gold Coastâ&#x20AC;&#x2122;s favourite monthly magazine.

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DO MORE THAN JUST EXIST

Wanderlust GET LOST IN THIS WINTER'S HOTTES T STYLES; MODERN, BOLD AND

DISTINCTLY FEMININE

July 2019

Website credit: yudanshi.com

uilt upon a fantastic idea in the USA, Helping Hands is an extraordinary organisation that makes prosthetic hands for landmine victims all over the world, from right here in Australia. Ernie Meadows designed the hand after he lost his daughter in a car accident when she was just 18, and though she wasn’t an amputee, he was looking for a way to make her name live on; now his creation is cemented in history at the Smithsonian in Washington, D.C. USA. Matt explained,“Ernie was an engineer and was naturally drawn to projects where he could get physically involved and design something. Our hand is actually the fourth attempt he had at designing something that would kind of be a project, and almost a living memorial to his daughter. So, that’s why to this day the design of our hand is called the LN-4, because her name was Ellen, and this is the fourth project that he tried.”

What Helping Hands does is turn up at workplaces and conferences with 30 or so bits of metal and plastics.Then, the group gets stuck into making the hands;“So, you get the opportunity to make a difference, but to do so really tangibly,” said Matt.The time with Helping Hands is used to the utmost, and people leave with so much more than folders.There are a whole group of charities and corporations Helping Hands has been involved with, from government departments to commercial entities, for example, City of Gold Coast, Queensland Health and Brisbane City Council.The end result is focussed on helping The Ellen Meadows Prosthetic Hand Foundation, the foundation Bernie founded after losing his daughter. Matt noted,“If we ever say no to someone, we’ve lost our way. It’s kind of become a bit of a mantra for us.”

Quality checking for every shipment of the prosthetic hands is done both in Australia and America, and the first thing is to identify the hands coming from a particular group or sponsor. When the hands are built, the name, photo and details of the creator are put in with the hand – they also decorate the protective pouches the hands are sent in.This means that not only will the recipient see who made them their hand, but Matt said of the process,“The end hope being the recipient will take a photo with that card and we’ll be able to pair that photo back with the donor or sponsor that was involved.” Matt added,“We are stewards of the hands, we don’t ever own them, we are tasked with assembling them and sending them back to the foundation.”

July 2019

Lending a helping hand

Get it’s Kathleen Loxton talks to Matt Henricks, Director and Australian Founder of The Helping Hands Program, about the life-changing work Helping Hands is undertaking across Australia

“One of the things I always share with the people getting involved is that the recipients (of the hands) will be 50/50; half will hardly be able to believe the amazing gift and they’ll want to practice and learn how to use it, and the other half are just gazing at the photo, trying to understand who these people were that gave them the hand and wondering why they love them even though they’ve never met them.”What’s key about the work Helping Hands does is that for people who are marginalised, their work has a profound effect beyond the hand.

Matt told us the story of the first man to receive a hand in Hyderabad, India.The team were suspicious as the man came back for a replacement a few months later, which was strange because the hands are meant to last for up to seven years.

They questioned the gentlemen and the interrogation was immediately called off when the man explained he travelled for half a day to get the hand, and on his journey home gave it to a woman with no hand who was on the side of the road with her children.“Often the people who are most generous with what they have, are the people who have nothing,” said Matt.

So, how did Helping Hands come about for Matt? Matt was working in HR when a friend told him about the foundation in the USA.“When we started it was very much a matter of buying a few ‘do-it-yourself’ kits… To be honest, back in 2011, when this was all happening around November-December of 2011, I didn’t see myself in that way at all. I was just passionate about the project and was actually trying to give the project to someone else, trying to help someone else succeed. I almost, accidentally I guess, fell into running a team building company myself,” Matt divulged.

When it comes to work and leaving our mark, we’re inspired

by Matt’s approach:“We can, and should, all be trying to make a difference through our work.”

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Website credit: helpinghandsprogram.com.au

GET IT I COMMUNITY

GET IT I STARS

Get your horoscope Greg Summer Greg Summers is an empath, healer, intuition consultant and astrologist based in Sydney and regional NSW. He runs workshops, consultations, one-on-one alignments, and offers a comprehensive life-coaching seminar annually. Find him on Instagram at @GregSummersHealing and for more personal consultations. within yourself. You need sunlight to bloom.

H Star celebrity chef: Nigella Lawson

Cancer June 21 – July 22

Families come in many different forms, and July is the time for Cancers to connect with their nearest and dearest. Celebrate their victories, support them through their defeats, and share in the journeys of each other’s lives. Same tribe, same vibe.

H Star celebrity chef: Ming Tsai

Leo July 22 – August 23

Things are looking good for you this July, Leo. Work is about to get busy, in all of the right ways. It may seem chaotic and rushed, but if you meet the deadlines and tick the boxes, great things are going to happen. You just have to be ready. Remember, life is equal parts inspiration and motivation.

H Star celebrity chef: Buddy Valastro

Virgo August 23 - September 22

July is a preparation month for Virgo. Big changes are coming, and it would benefit you to sit back, take stock of your strengths, plan around your weaknesses and foster your support network.

Strategy and planning are going to be essential, but let the dice fall where they may.

H Star celebrity chef: Jamie Oliver

Libra September 22 – October 23

July is going to be a month of caution for Librans.

Things seem to be running smoothly, but you’ll want to pay attention to the smaller details, or risk the ship veering off course. You may realise that you’re moving in a direction you hadn’t planned for. Keep a tight hold on the reins and uphold your truth. An unwatched oven burns the roast.

H Star celebrity chef: Rachel Ray

Scorpio October 23 – November 22

Support your friends and loved ones, Scorpio.

Your friends need you to check in with them on

a more intimate level than normal. Really get to the heart of their experience, to a place of active empathy. It’s time to be their defender and their champion. Friends are the family you choose.

H Star celebrity chef: Matt Moran

Sagittarius November 22 – December 22

Love is in the air, Sagittarius, everywhere you look around. Open your heart, and you’ll find it filled with warmth, tenderness and appreciation.

Remember that love is not a noun; it is a verb. It’s not a feeling; it’s an action. Teach yourself to love.

H Star celebrity chef: Wolfgang Puck

Capricorn December 22 – January 20

Finances are looking good for the Capricorns in July. Many investments are going to start paying off.

If you’re strategic with your budget, you’re going to find a lot to play with. Perhaps it’s time to start saving for that “one day” goal – a holiday, a car, a home. Today is day one of your journey to one day.

H Star celebrity chef: Ainsley Harriott

Aquarius January 21 – February 19

These colder months are a blessing for Aquarians.

Get out in the rain, make a journey to the snow, rug up to brave the cold. You need to get outdoors and see the world around you.

Embracing the beauty of the natural world will help you accept the beauty that is naturally

Pisces February 19 – March 20

Remember to breathe, Pisces. Things may seem overwhelming this July, but you’ll survive if you take a step back, breathe, count to ten and look at the situation from a calm, mindful perspective. Take a long walk and count how often you can see your favourite colour. Clear your mind to clear your way.

H Star celebrity chef: Gordon Ramsay

Aries March 20 – April 19

Look to the young people in your life, Aries. Their energy, creativity and innocent worldview will show you how to tackle that dilemma you’ve struggling with. Take a step back, look at it from another angle, and release your inner child. Life can be a playground, if you take the ground to play.

H Star celebrity chef: Si King

Taurus April 20 – May 21

July is the month for you to find your inner joy, Taurus. Revisit those things that make your eyes light up and put a spring in your step. It’s the perfect time for you to get back into that hobby you’ve been missing. Hobbies are the perfect place to make new friends and reconnect with old. Nothing is more valuable than a joyful soul.

H Star celebrity chef: Heston Blumenthal

Gemini May 21 – June 21

Despite the cold, July is a time for growth among Gemini. You are becoming a deeper, broader and stronger form of the person you are. It is up to you now to decide if that is the person into which you would like to grow. You may decide that a change of direction is needed. Growth is inevitable. Change is life.

H Star celebrity chef: Gina Neely

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July 2019

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