Hello Sunshine | March 2021 | HS02

CONTRIBUTORS

Editor’s Note

What an amazing community we have - it certainly is savvy, surprising and spirited and we are so happy to continue to bring a little sunshine into your lives through the pages of this magazine.

From the latest live shows and performances (including lots of chances to win free tickets!) to inspiring artists to discover, there’s so much to see and do!

Our mouth-watering recipes and profiles on locals who are creating great food will have you hungry for more; our drinks section will make you salivate; and if that’s not enough our first wine lunch will bring one of Tassie’s best independent winemakers to a venue loved by locals (page 47). We’ll keep you looking good with our inspiring fashion and homewares; and profile some truly special locals who are doing amazing things.

You’ll love meeting Harrison (page 10) and the furry friends at Mini Tails (page 18); while I hope the stories on the importance of Social Enterprise (page 12) and Generation Innovation (page 14) inspire you to make a difference in your community.

We are more than a magazine! Let’s keep in touch - like and follow us on social media, sign up for our free e-newsletter, listen to our Everyone has a Story podcast; and we hope to see you at our first wine lunch. Thanks for all your great story ideas and keep sharing the sunshine!

MATT GOLINSKI FOOD

Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. When he's not cooking up stories for IN Publishing you’ll find him at View by Matt Golinski at Peppers Noosa Resort & Villas.

TONY COX DRINKS

After 25 years of sniffing, swirling, spitting and slurping various vinous temptations our drinks writer has decided that his future lies firmly planted on the consumption and storytelling side. Tony not only still enjoys consulting about wine and other beverages but is now part of the successful Kate Cox Real Estate Team at Reed & Co. Estate Agents.

CARLIE WACKER FASHION & LIFESTYLE

Carlie Wacker is a presenter, emcee, freelance fashion writer and stylist. She is also the co-founder and curator of Runway Fashion Australia (still to come!) and our Fashion Editor for Hello Sunshine Magazine Carlie recently launched her own range of World of Wacker handmade polymer clay earrings and she keeps busy managing our social media pages, not to mention churning out stories regularly.

HELEN FLANAGAN TRAVEL & LIFESTYLE

The Coast’s sophisticated charm, vibrant food culture and the magnetism of a subtropical paradise surrounded by national parks, inveigled Helen’s manic world and flipped it on its side. She pursues the good life with gusto, instinctively understanding the joys of travel, the art of story-telling, a candid review and surviving another reno whilst thriving on the motto: Live Laugh Love!

NINA SHADFORTH ARTS

Nina Shadforth is Curator for the Sunshine Coast Art Collection (Caloundra Regional Gallery) and co-curator of Wild/flower Women exhibitions. She has worked professionally in the arts sector for more than 20 years, having held appointments in regional Qld galleries as Curator/Director at Caloundra and Noosa Regional Galleries as well as the Butter Factory Arts Centre, Cooroy.

JENNIFER SWAINE WRITER

A born storyteller and connector of people, Jennifer works with a number of SMEs looking after their branding, marketing strategy, communications, PR and events. As Chair of the Sunshine Coast Business Awards, Vice President of the Sunshine Coast Chamber Alliance and a Non-Executive Director of Visit Sunshine Coast, Jennifer proactively engages with local businesses.

LAURA HARKINS-SMALL BUSINESS

DebDeb Caruso Editor-In-Chief

FIND US

Keep in touch with our e-newsletter: www.hellosunshinemag.com.au

MAY 2021 DEADLINES

Bookings close: 12 April 2021

Art Deadline: 19 April 2021

hello@inpublishing.com.au www.hellosunshinemag.com.au

For over a decade Laura has worked with communities and businesses across the resources, infrastructure, utilities, finance, and not-for-profit sectors helping build stronger relationships and better outcomes for business, communities and the environment. She is the founder of social enterprise Many Small Things and President of the Interchange, a not-for-profit working grow social impact businesses on the Sunshine Coast. She is a passionate advocate for regional communities and fairer and more sustainable economy.

THE TEAM

DEB CARUSO / PUBLISHER & EDITOR-IN-CHIEF

Deb has almost 30 years’ experience providing strategic communications and brand reputation advice to clients in the government, business and not-for-profit sectors. She started IN Publishing to connect the community through storytelling and is passionate about working with small businesses in the region. She loves hanging out with her boys John and Maximus.

PAUL BIRD / PUBLISHER

Paul is the Publisher and Director of IN Publishing. Enjoying a successful career spanning almost 40 years working in media and corporate communications industries and more recently in the profit-for-purpose charity and business sector as an Independent Director and Corporate Advisor.

JOHN CARUSO / WRITER, PODCASTER, MC

After 30 years in radio, John now runs the Everyone Has a Story podcast and in between being our writer, sanity checker, accounts manager, event MC, and delivery boy; he spends time with his first love, recording a daily Drive program for regional radio; raising his son Maximus; and ensuring the restocking of the IN Noosa Magazine and Hello Sunshine Magazine stands on a daily basis.

ALI SMITH / DESIGN MANAGER

Ali is our go-to girl when it comes design, deadlines and digital. An experienced graphic designer with nearly 20 years’ experience in advertising, magazines and publishing, she brings creativity and efficiency to the team. When she’s not at her computer, you can find her on the water with her husband and three kids.

CARLY WADE / PROJECT MANAGER

A highly-experienced events management specialist and wedding planner, Carly owns CL Weddings and Events and was the acting General Manager of Makepeace Island. She makes things happen with her ability to handle pressure and take control of any situation with authority and ease.

SHONA

SMITH / DESIGN, CLIENT RELATIONS

From her early days working in the art room of major publications back in the 1980s, Shona has enjoyed a long career in media. When she’s not creating the stunning pages and supporting clients of IN Noosa Magazine and Hello Sunshine Magazine, you’ll find Shona relaxing with her family at the beach.

EDWINA CATTANACH / CLIENT RELATIONS

Edwina has more than 20 years’ experience working in media, marketing, communications, event management and stakeholder engagement. She loves working with local businesses and looking for collaborative ideas that will help them to achieve even greater things.

ELLIE CAPURSO/ DESIGN

After completing an Advanced Diploma of Graphic Design in 2020, Ellie is thrilled to join the IN Publishing team. She is passionate about visual design and creating a career that is both dynamic and fun. The opportunity to join the creative and clever crew at IN Noosa Magazine and Hello Sunshine Magazine and work locally in the place where she was born and bred was a natural choice.

CLEO LILAI/ INTERN

In between starting University with a double degree in Journalism and Business, Cleo returns to the IN Publishing team to gain practical experience in research, writing and client management. As the eldest daughter of an executive chef, she loves nothing more than dining out and learning about wine - she fits right in!

Discover a special destination that is straight out of a James Bond film - and it’s all heart!

EVERYONE HAS A STORY.

FROM THE SUNSHINE COAST AND NOOSA Conversations

Download the Everyone Has a Story podcast on all podcast platforms. More than 90 interviews with fresh content regularly!

We would like to acknowledge and pay respects to the traditional owners, the Gubbi Gubbi (Kabi Kabi) people, whose country we create on and we would like to extend our respect to their elders, both past, present and emerging.

EDITOR-IN-CHIEF/PUBLISHER: Deb Caruso, 0428 853 224 deb@inpublishing.com.au

PUBLISHER: Paul Bird

ADVERTISING: advertising@inpublishing.com.au

SUBSCRIPTIONS, EDITORIAL SUBMISSIONS & DISTRIBUTION

ENQUIRIES: hello@inpublishing.com.au Suite 1b/36 Sunshine Beach Road PO Box 542, Noosa Heads Q 4567 www.hellosunshinemag.com.au

DISTRIBUTION: 20,000 printed copies available throughout the Sunshine Coast: Peregian to Caloundra and the hinterland, in locally-designed and handcrafted magazine stands. Hello Sunshine Magazine is also supplied to local businesses and visitors through its tailored distribution process, including placement in key resorts. Hello Sunshine Magazine is a free publication (subscriptions available) published four times per year by IN Publishing, a business of IN Noosa Magazine Pty Ltd (The Publisher). All rights are reserved and the contents are copyright and may not be reprinted without the express permission of The Publisher. IN Noosa Magazine Pty Ltd ATF Hello Sunshine Magazine, their related companies and officers hereby disclaim, to the full extent permitted by law, all liability, damages, costs and expenses whatsoever arising from or in connection with copy information or other material in this magazine, any negligence of The Publisher, or any persons actions in reliance thereon. Any dispute or complaint regarding placed advertisements must be made within seven days of publication. Inclusion of any copy must not be taken as any endorsement by The Publisher. Views expressed by contributions are personal views and they are not necessarily endorsed by The Publisher.

Meet the local grower who is mad about mushrooms and indulge in special recipes created by Matt Golinski.

WIN!

To enter our exciting competitions head to www.hellosunshinemag.com.au or scan the QR code and subscribe to our free e-newsletter and stay up to date in between editions.

It’s all aboard for autumn fashion inspiration sourced and shot locally.

LATEST & GREATEST

Event: Launch of the Latest & Greatest: Sunshine Coast Art Collection recent acquisitions + Contemporary WoodCarved Netsuke

Venue: Caloundra Regional Gallery

A perfect combination of local and international art offered something for everyone with the sophisticated skills and playfulness of the Contemporary Wood-Carved Netsuke from Japan alongside the latest and greatest pieces to be added to the Sunshine Coast Art Collection.

www.gallery.sunshinecoast.qld.gov.au

SOCIALLY SAVVY

Event: 4556 Chamber of Commerce

Social Media Trends Breakfast

Venue: Buderim Tavern

Local business owners and those wanting to get savvy on social media were treated to expert insights from Dr Karen Sutherland who aimed to help them merge offline and online into a blended experience.

www.4556chamber.com.au

PHOTOS: YOUR BRAND CREW www.yourbrandcrew.com.au

PHOTOS: YOUR LIFE PHOTOGRAPHY www.yourlifephotography.com.au

PJS AT PLAY

Event: Pyjama Summit II

Venue: Aquila Retreat, Buderim

The second Pyjama Summit was about empowering each other to step consciously into 2021 through setting intentions, establishing self-care rituals, and eating and moving mindfully. What actually happened was something far more powerful. @aquilaretreat @malumbaestate @pyjamasummit

www.megangillportrait.com

PANEL OF POWER

Event: Sunshine Coast Business Women’s Network “Panel of Power”

Breakfast

Venue: Ramada Surfair, Marcoola

Kim McCosker chaired a panel including (l-r) Noosa Mayor Clare Stewart and CEOs Emma Thomas (Sunshine Coast Council); Danielle Smith (Sunshine Coast Lightning); Professor Helen Bartlett (Sunshine Coast Hospital & Health Services); Adjunct Professor Naomi Dwyer (University of the Sunshine Coast); and Feda Adra (outgoing CEO of Be, formerly ComLink) for a Panel of Power that amazed, entertained and inspired! www.scbwn.org.au

PICS: MARTIN DUNCAN, @sunshinecoastfoodie

PHOTOS: MEGAN GILL

NATURALstoryteller

For Gudanji people, only a select few are story tellers. It’s a testament to our front cover artist Ryhia Dank, that someone so young has become one of those storytellers, depicting the neutral, natural tones of her traditional land, Garranjini, together with the bright colours that surround her here on the Sunshine Coast. John Caruso talked to Ryhia for our Everyone Has A Story podcast series.

“Ionly started painting March last year,” twenty-nine-year-old Ryhia Dank says. “I was in Darwin with not a lot to do and one of my friends encouraged me to paint something for him. He said, ‘do whatever you want to do’ so I did a small 50cm X 50cm piece which took me three days to complete.

“This is a long time compared to now; these days I complete a 2m x 90cm piece in three days,” explains Ryhia.

Off the back of that initial request, more and more friends asked for paintings however Ryhia’s culture only allows certain members within her family to be ‘storytellers’.

“I showed my Mimi, ‘grandmother’, and asked if it was ok for me to create these paintings and once she saw those early pieces she was totally supportive and suggested I sell them,” she said.

“With Gudanji people there are many different roles, such as hunters and gatherers, and only a few can paint and tell stories because not everyone knows the background of our people. You have to earn respect and gain the knowledge before you can share the stories.”

Growing up on a cattle station near the Gulf of Carpentaria in a caravan with no electricity or hot water conjures up images of a spartan existence. A place where if you were hungry and wanted food, you had to hunt for it.

“It didn’t bother me,” said Ryhia. “I thought it was cool. We lived near my family’s traditional land, Garranjini, with these beautiful rock formations, waterfalls, lakes and lots of fish. My mum would say, ‘if you’re hungry then go find food’ and often she’d suggest that I didn’t have much of a childhood, however I disagree,” Ryhia says.

It’s been a five-and-two life for Ryhia’s family because of her father’s work: five years in the bush near the gulf, and then two years on the Sunshine Coast, living in Buderim.

“The colours here are so bright and contemporary and the work I do when I’m back on Gurrinjiny land is more traditional,” she explains.

Ryhia said Gudanji/Wakaja people told stories through pattern and design.

“I call my storying: nardurna. The three lines in my brand are to acknowledge the three woman who came from the ocean near Ngukurr in the Gulf of Carpentaria,” she says. “They travelled a long way and then created the place of my family, the hills and freshwater Country.”

For someone who only started painting last year, Ryhia has commissions booked almost to the end of 2021.

She credits Instagram for her success.

We lived near my family’s traditional land, Garranjini, with these beautiful rock formations, waterfalls, lakes and lots of fish.

PHOTOS: MEGAN GILL

One day we went out hunting, we stopped at a special place, got out of the car and started to walk towards a bunch of Pandanus trees. There was a natural spring in the very middle of the group of trees, tiny little creeks like 30cm wide were running off the main waterhole, they were very deep, my cousin jumped in one and the water went up to his waist. The surrounding land had spearheads and axe heads in small groups, it looked like our old people had just got up and left.

EVERYONE WANT MORE?

HAS A

“It’s an awesome free marketing tool,” she said. “Potential customers message me on there and then I direct them to my website where I get more details about the kind of piece they want,” she says.

The idea that Ryhia can make a living from her creations is still sinking in. How does that saying go? ‘When you do something that you love as a job, you’ll never work a day in your life’.

“I pinch myself and think this is all so surreal,” she says. “I don’t set an alarm. My body clock wakes me between five and five thirty each morning and from six I’m painting, often through until eight at night.

“I feel like my brain is going constantly and sometimes if I have an idea, even at one in the morning, I’ll get out of bed and get that idea down on paper or canvas. With the creative space in my home, I’ve got a mixture of artwork around me from indigenous art to Andy Warhol style pop-art and I draw a lot of inspiration from the natural beauty that surrounds me here in Buderim,” Ryhia says.

Working on a commissioned piece means exploring a few details.

“Often there’s a theme, family or travel for example, and then I work off a colour scheme that they prefer. The piece has got to look comfortable in their space, it can’t be jarring or stand out,” she says.

The best part about talking to Ryhia for the Everyone Has A Story podcast is that she smiles a lot, and sometimes laughs whenever she refers to herself as an ‘artist’, simply because she can’t believe the position she finds herself in: running a business and making a living from her creations.

“I feel like I have to go back to some sort of real job next week. I was working in a corporate marketing world and it’s difficult to adjust to what I’m doing now,” she explains.

We’re sure the future will continue to be bright for this storytelling artist.

LOVEEspresso

Opening and successfully running your own business is one thing. Doing it when you’ve been diagnosed with epilepsy, cerebral palsy and autism is an achievement that deserves recognition and much respect. John Caruso meets a coffee specialist who is forging his own bright future.

Harrison Hedges is telling me how a social dynamic coach is helping him with his interaction with people. It’s indicative of the confident and determined character this young man is - and it’s clearly working.

“I’m being pushed outside of my comfort zone and I’m finding that rock climbing is very therapeutic,” he says. “There’s more to life than work, sleep, repeat and the social aspects of it are good for me too.”

Getting his customers at Whatcha Brewing Specialty Coffee Co in Big Top Shopping Centre to interact and mingle with each other is also important to him.

“The seating arrangement encourages customers to interact with one another,” he said. “People sit and chat and they all come with their different stories and from that comes a sense of community.”

Listen to Harrison talk and you will hear the word ‘challenges’ a lot.

“When I refer to my challenges I’m talking about my epilepsy, cerebral palsy and the autism,” he says. “I was diagnosed with epilepsy and cerebral palsy in the first six to twelve months of my life and I prefer the word challenges because challenges can be overcome.”

Growing up in Townsville meant that the medical specialists and health support that Harrison required were thousands of kilometres away, so the family moved to the Sunshine Coast to be closer to a child neurologist that Harrison was seeing in Brisbane.

“By the time I completed year 12, I knew I wanted to work in the hospitality industry; a customer-focused industry

with long term opportunities,” he said. “I’d tried retail, business administration, call centres; none of them gave me the satisfaction that I felt in hospitality. Plus, I’ve discovered my tribe in the last few years: people with shared commonalities, with similar morals and values, especially my best friends, Annie who does all our baking, and Jack who helped me get set up.”

If you have a dream or a goal, then give it a go

In school Harrison often felt like the odd one out.

“When things got too difficult, I would run out of the classroom and walk around the oval for 20 minutes,” Harrison shared. “Now, running a business I just cannot do that and having my tribe around me now makes it easier to cope with challenges that arise during the day to day running of the business.

“I’ve worked in hospitality for eleven years and I’ve seen things where I’d be employed because of government wage subsidies and then once those subsidies ran out, I’d be let go.

“This was a cycle that happened again and again, and I was determined to change that once I ran my own business,” he said.

His work as a coffee consultant at Brisbane International Airport came to an end around March last year.

“It was a scary period: no job, no income. My mum and dad only had a very small home and I was living in a caravan on their property,” he said. “I was going stir crazy and it was petrifying. Then out of the blue a friend of mine who worked for Tim Adams Specialty Coffee called and we talked about an opportunity on the Sunshine Coast at the Big Top Shopping Centre.”

That opportunity has turned into Whatcha Brewing Specialty Coffee Co which is more than a café, it has become a supportive community.

“Utilising my experience as a disability support worker, I identified this gap,” Harrison said. “I thought, I’m going to get people like me into this industry and I’m going to present them with opportunities that weren’t always there for me. Those of us with challenges have a lot to offer and if you give them an opportunity, they will bend over backwards for you.”

Wise words from a warm and friendly man who proves that having challenges cannot and should not stop you from achieving your goals and living a full life.

“If you have a dream or a goal, then give it a go,” he says. “Write it down on paper and then it starts to become real and never let other people’s opinions stop you.” Wise words indeed.

EVERYONE HAS A STORY.

Conversations

PHOTO: BRAD FLEET

Streaming content is dominating the entertainment landscape: movies, television shows, music and podcasts covering every topic imaginable, all a simple tap or voice command away. John Caruso explains the power of the podcast.

According to a recent report in Mediaweek, the number of unique devices used to listen to podcasts in Australia climbed from around 1.8 million per week in October 2019 to around 3.3 million in December 2020 with almost 421 million podcasts downloaded between January and November last year! The days of waiting for your favourite song on the radio or appointment setting for your favourite show on the television are fading fast. Content is king, and we can access it whenever and wherever we like.

The Everyone Has A Story: Conversations from the Sunshine Coast and Noosa podcast launched a few years ago as an extension of our company’s mission to connect community through storytelling - and as a passion project for me. I had happily

been the radio guy for three decades, asking the audience if they had a neighbour from hell, or how often they washed their hair or whatever phoner topic was trending.

However following a six-year stint leading the local ABC Radio team, storytelling and extracting stories from everyday people has become an art form that I’d like to think is forever evolving. And I learn stuff too! It gives me a great sense of satisfaction and joy to record and launch stories from our community.

Our podcast has had almost 20,000 downloads with close to 100 stories from everyday people to better-known locals such as Formula One driver Mark Webber, Powderfinger drummer Jon Coghill, chef Matt Golinski, and many

more. People who talk about love, loss, tragedy, business, sport, real estate, career; real life characters who are savvy, surprising, and spirited. Stories you’ll form an authentic relationship with and hopefully share with others.

When it comes to podcast topics, there are no limitations and for us at Hello Sunshine Magazine, it adds another dimension to some of the stories in each issue as well as introducing new stories. The best news it that it can be streamed or downloaded anytime and anywhere via our website or any podcast platform.

There’s a whole world out there to explore and it begins in your own backyard with the device in your hand. Happy listening!

hold on tight as the new wave of people that want to call the Sunny Coast home breaks on the shore.

For business the journey has been just as challenging. If nothing else we are well exercised. We pivoted, we flexed and we zoomed. Everyone’s race was different but one of the most heartening experiences to come out of last year was to discover that we were actually playing a team sport not running our own individual race.

Words like ‘kindness’, ‘support’ and ‘giving back’ came to the forefront of our minds, words and actions. If 2020 taught us nothing else, it taught us just how connected we all are - businesses, people and the environment – and that it makes great business sense to put people and

communities at the heart of what we do.

Just as we have started to see environmental sustainability become a key part of doing business, I remain hopeful that COVID might see delivering social impact through business more mainstream.

Being a social impact business can be as simple or complex as you would like to make it.

At its heart we are talking about treating people well – looking after employees, supporting suppliers, working in the best interests of customers; being a good neighbour and actively maintaining relationships throughout the community and positively

contributing to making it a better place to live, work and play. Social impact businesses are caring, honest and have that most elusive characteristictrustworthiness.

As we start to see a new generation of businesspeople, this approach has been taken to the next level and we have seen the emergence of the social enterprise –a business model which has delivering positive social impact embedded in its DNA. They are there to deliver a profit for a purpose and aspire to run a thriving business that will change the world along the way.

The Sunshine Coast is renowned for its strong connection to community and

sense of place, with a passion for the natural landscapes and environment. There is surely no better place that intrinsically gets the idea of doing business differently for the betterment of society and the environment, not just because it feels good, but because it also makes great business sense.

If 2020 broke the mould, then this is the year that we can begin to reshape our businesses and region into a better form for the future.

It is an opportunity make new behaviours a habit, continue with the kindness, compassion, and contribution we prioritised last year. Digital technology has enabled new ways of

Laura Harkins-Small is the founder and principal of Many Small Things, a social enterprise which specialises is building sustainable brands. She is also the president of The Interchange – a Sunshine Coast not-for-profit which seeks to be a local interchange for social enterprise, business, community and government to collaborate and evolve, by using enterprise to maximise social, environmental and economic benefit.

working and new global opportunities. The major cities are turning to our region as a place that they might be able to business – a prospect made so appealing because of our quality of life and connection to natural landscapes and the environment.

The proof will be in the pudding whether we are able to turn this dalliance with a better way of doing business into something more lasting. The reward will come when we can cement our reputation as the leading region in Australia to do business sustainability. The real challenge for us will be to make sure that a rising tide lifts all boats and that everyone in our community can benefit from this new economy and our way of doing business – Sunshine Coast style.

5 WAYS TO BECOME MORE SOCIALLY RESPONSIBLE

1. Buy local, buy sustainable. Have a look at where you are spending your dollars and where possible buy local, buy ethical and buy for impact through a social benefit or Indigenous business.

2. Hire local, nurture your talent. Our businesses will only be as good as our local talent. Be somebody’s big break - hire local and grow and nurture your people.

3. Help your customers live better lives. Step back and try and think beyond the transaction. How could you help make your customer’s lives better, happier, healthier and more connected.

4. Connect with your community

Build new relationships with your neighbours or network. Identify a charity or community group which might need some help that you can give. This doesn’t always need to be money, it might be time, expertise or assets that you might be able to share.

5. Think about your purpose

The purpose is your true north and the thing that gets you and your team out of bed every day - and why customers keep coming back. While increasing market share might do it for some people take a leaf out of Tesla’s book and centre your purpose around a higher social or environmental issue. Their purpose? Not to sell more cars but to “accelerate the world’s transition to sustainable energy.”

www.manysmallthings.com.au

WOWGeneration

It is impossible to not be impressed by the young people who made last year’s cohort for Generation Innovation. If I am honest, I feel quite inadequate when I compare my younger self to these brilliant, dynamic, future entrepreneurs.

So, what is Generation Innovation? Back in 2013, Ted O’Brien found himself doing some serious navel gazing following his narrow defeat by Clive Palmer to be the Federal MP for Fairfax. His mind turned to unemployment – and especially the Sunshine Coast’s perennial problem of youth unemployment.

Ted knew, because of his education and training, he would be okay but in that moment he knew that many others would not be if things did not change.

He wanted to find a solution that would create opportunities for young people as entrepreneurs, where they could realise a passion, dream or idea.

As the Founder of Generation Innovation (GI) Ted said, “Young people typically lack three things when starting a business: business experience, a business network and money.

“At GI, we facilitate a program that allows the local community to wrap those three things around young locals who are prepared to convert their passions and abilities into a business.”

Young entrepreneurs between the ages of 15-25 who believe they have what it takes to start their own business can apply each year to take part.

Over the eight-week course they participate in workshops and bootcamps together with a handpicked mentor who helps them to develop their business concepts, refine their business idea through market research and finalise their business model.

The next phase sees the budding entrepreneurs work with their mentors and ‘Specialist Gurus’ to finalise their

concept and prepare a pitch to a panel of experts hoping to be shortlisted as one of the top three finalists.

These finalists then work with the GI videographer and marketing team, Reflected Image PRoductions, to develop a compelling video pitch as their final chance to receive $10,000 towards the commercialisation of their business.

“While start-ups are an outcome of our annual GI Challenge, the end-game is more about creating local heroes out of everyday young people who are prepared to have a go at turning an idea into a

commercial reality,” Ted said. “It’s all about unleashing the innovation of young people by using entrepreneurship.

“Now in our seventh year, the mission to unleash the innovation of young people remains at the heart of what we do. In fact, a laser focus on this mission is what has made GI such a success.

“For some participants, the GI Challenge allows them to start their own business while for others it’s a boost of confidence and reorients their life to focus on their strengths and develop a willingness to have a go.”

And it’s not just the young entrepreneurs who are reaping the rewards. I have spoken to mentors, specialist gurus, sponsors and some of the judges, and the feedback is the same. They each believe they get more out of it than the young people do.

Mentor Paul Fisher, CEO of Regional Development Australia Sunshine Coast, was a judge last year and says he loved every minute of this life-changing program.

“If I am really honest these kids have inspired me,” he said. “To be able to work alongside them helping them to work towards their dream is an absolute

Jennifer Swaine explores a program that is unleashing the innovative genius of our youth.

Travis from NXVAC

GI 2020 winners Karl and Justin from Communibee Honey with mentor Cameron

PHOTOS: REFLECTED IMAGE PRODUCTIONS

honour. Last year I worked with Travis from NXVAC (pronounced Novak) and he blew me away with the business he had already built.

“It was a privilege to be trusted to work with him on his plans, and his business model, and I know he is one young man who we will be hearing from again,” Paul said.

The pairing of Paul and Travis may have been surprising when you looked at it from afar. Paul has a corporate background and Travis’ business is a popular alternative clothing line that is aimed at people who are into Punk. But herein lies the magic.

The board at GI know what works and they knew that what Paul offered in terms of personality and skills would benefit Travis – and it did.

Travis said being a part of the GI Challenge made him realise that he could turn a passion into a successful business.

“My mentor supported, encouraged and accepted me and helped me to focus on what I needed to do to move forward,” he said.

“I encourage anyone thinking about applying for GI to just do it. If you have a good idea for a business go for it because it will change your life.”

Generation Innovation may have been

AND ADAPTABLE INNOVATIVE

Savvy Sunshine Coast Businesses continue to lead the way, as Jennifer Swaine reveals.

the brainchild of Ted O’Brien as he sat on the beach that day pondering his future but it’s now much bigger than him.

As a first of its kind in the world, it is preventing some of our youth from falling through the cracks by giving them a platform and tools that will help them unleash their innovative genius.

Importantly, the program is building resilience and economic independence and it is all funded from our ever-generous business community who understand the importance and value of supporting young people to succeed.

“We put a lot of effort into showcasing the stories of these young local legends and what we’ll never know is the extent to which their stories have, in turn, inspired other young locals to have a go at pursuing their own dreams,” Ted said.

It doesn’t really matter which way you look at it, GI has become a movement that continues to inspire and support our youth as they navigate the pathway to entrepreneurial success which in itself is a solution to youth unemployment.

While Ted will be the first to say this program was never meant to be about him, without his leadership, commitment and determination this program may have never seen the light of day.

However, the kudos must also go to every young person who has bravely allowed themselves to be vulnerable and open to the process. They are our leaders of tomorrow and, going on what I have seen so far, I am pleased to say we are in very, very good hands.

For details on how to get involved visit www.generationinnovation.com.au

Business people on the Sunshine Coast are a resilient bunch. We are also creative, dynamic, innovative, determined and successful. And we are damn good at collaborating and pulling together as #teamsunshinecoast –especially when the chips are down. We have evolved this way possibly because we had to. If job opportunities weren’t there, many of us decided to hang out our own shingle and simply get on with it. People turned side hacks and passions into thriving businesses and while many are still small, others have carved out their own niche identifying opportunities that has allowed them to play on the national and world stage.

Recognising the proportionately high number of small business owners across the region, leading social commentator Bernard Salt recently dubbed the Sunshine Coast the ‘entrepreneurial capital’ of Australia.

There are close to 40,000 businesses across the Sunshine Coast creating more than 175,000 jobs across a wide range of industries and underpinning this is an ecosystem that is founded on connectivity and collaboration.

So why is it that the region has earnt itself this reputation and leads the rest of Australia in terms of fostering a culture where entrepreneurialism, innovation and collaboration go hand-in-hand?

Personally, I put it down to the culture we have created. Our business community is warm, welcoming and supportive and we are not afraid to innovate.

In fact, the 2019-2020 Regional Innovation Benchmark Report produced by the University of the Sunshine Coast, reported that 52% of firms across the region had implemented innovations, up from 48% on the previous year.

The study also reported that 34.5% of innovators are now collaborating to achieve greater success. Impressively, this was higher than the rest of Australia.

What makes the Sunshine Coast unique is our sense of community and willingness to succeed together. And while we might be growing, the welcome mat will always be out for others wanting to play in our sandpit.

If I am really honest, these kids have inspired me.

Generation Innovation founder Ted O’Brien with participants

LIFEArt

Her eyes and heart see art in every corner of domestic life – Mona Ryder makes us question the way we live and will challenge us to find beauty in what we once thought was mundane. Carlie Wacker previews an exciting exhibition and artist-in-residence program that is bound to inspire.

Mona Ryder spent her early years in Maroochydore and I picture her pirouetting along the river on Bradman Avenue collecting seashells to weave into some magical creation. For more than four decades this artist, now based in Brisbane, has been using everyday objects to create thoughtprovoking and theatrical installation art before it even became a movement.

Art Curator Beth Jackson recently shared her experiences of Mona’s work with Saffron Drew, the Creative Development/ RADF Officer for Sunshine Coast Council with the result seeing Mona’s exhibition included as part of the Fabric – Slow Fashion, Artful Living program.

“I recall seeing the exhibition Mona Ryder: A Survey curated by Dr Nancy Underhill at the University Art Museum, University of Queensland back in 1984,” said Bec. “I was just a student studying art history and this show made a deep impression on me. It was the first exhibition I had seen that I could describe as feminist - expressing a woman’s embodied voice in a bold materiality.”

For Beth, the painted wooden ironing boards and other sculptural assemblages that incorporated domestic items were radical.

“This was before the rise of installation art and these strange forms that spoke of home life, child rearing, sexuality, interpersonal politics, and emotional work were amazing,” she said. “I had seen Judy Chicago’s Dinner Party and Georgia O’Keefe’s magnificent flower paintings in books, but this was right here in Brisbane... truly inspirational to this young woman and budding feminist.”

After viewing her work you will certainly reach inward to assess your own thoughts and feelings about domestic life, the future, equality and sexuality but you will also find a sense of wonder and humour that will overcome your everyday household chores.

You may be inspired to find cheeky and artistic ways to reinvent everyday items into beautiful artworks of your own. You see, even the experience of sharing oysters with friends and family has the potential to become an extraordinary statement and piece of art (if you think like Mona).

Fragile Gardens is her latest exhibition and is a highlight within Sunshine Coast Council’s Fabric 2020/2021 program. Expect to see sculpture and installation pieces drawing inspiration from domestic life, personal experiences and uncertainties of the future.

There is an intimacy you will feel viewing her work – it is an experience

that will draw you into her process and make you feel the touch of needle and thread after many hours hand stitching her breathtaking red dress. You will sense the laughter and banter that would have occurred over years of moules marinière [shell collecting] suppers with family and friends, resulting in a spectacular mussel shell chandelier.

For those that have followed Mona Ryder’s almost 50-year art journey you will appreciate that conversations continue from her early works to her current exhibition and underlying it all is a sense of humour that you will find so

There is an intimacy you will feel viewing her work

Lonestar Image: Mark Sherwood

endearing that you will feel the need to meet this lady.

The good news is that you can! The exhibition opens on Saturday 13 March at the Old Ambulance Station in Nambour and runs until 17 April with Mona in residence on Wednesday 17 March and Friday 16 April.

You can also join Mona for Coffee and Conversation on Tuesday 16 March from 10-11am. This event hosted by Bec Mac is a great chance to get inside the mind of this amazing artist. Alternatively, there is a Long Table Dinner on Tuesday 16 March from 6-8pm.

Mona Ryder’s 2021 Fragile Gardens exhibition will transport you into a realm of art, theatre, domesticity, and curiosity, with a nod to the past and questions of the future you will enjoy this passage through an art installation

of tactile, recycled everyday materials reimagined.

Fabric – Slow Fashion, Artful Living is a series of events and exhibitions showcasing the regions resourceful and ethically focussed artists, designers and change-makers.

This program is now in its third and final year bringing art and sustainability together in a curated program of design and artful lifestyle activities.

MONA RYDER Fragile Gardens Exhibition

ALL THE DETAILS

Mona Ryder Fragile Gardens opens on Saturday 13 March from 2- 4pm at the Old Ambulance Station in Nambour.

Bookings essential: www.sunshinecoast.qld.gov.au/fabric Exhibition runs until 17 April, 10am–3pm, Monday-Saturday. Free entry.

www.sunshinecoast.qld.gov.au/fabric

The Regional Arts Development Fund is a partnership between the Queensland Government and Sunshine Coast Council to support local arts and culture in regional Queensland.

Image photo courtesy of Mona Ryder & David Kapernick

Mona Ryder.

Image: Richard Neylon Nolan

Dance me to the end of Night

Dance me to the end of Night in detail

They walk amongst us on the Sunshine Coast – Carlie Wacker meets two human beings with hearts so big they have dedicated their lives to ensuring the life of every animal has a happy ending.

A TAIL OF love

Tucked away in the picturesque Glasshouse Mountains is an animal sanctuary that breathes heartfelt kindness and love. A place where animals of all shapes and sizes come to decompress and learn to trust humans again – a sanctuary where they can peacefully live the rest of their lives without threat or fear. This, my friends, is the happiest place on earth for animals – it is Mini Tails Sanctuary.

Michael and Christian Collen are animal angels – these two people have always been drawn to help animals. After finding each other in the UK, they began their journey of paying it forward by rescuing dogs. The first lucky canine was a French Dog De Bordeaux named Vie (French for ‘life’).

Many beautiful dogs have since had the pleasure of receiving pure love from the Collens (they even flew their rescue pups from the UK when they relocated to Australia). After a period in Melbourne running a restaurant, they moved to their forever home on the Sunshine Coast and this is where the tale gets bigger.

While running the successful vegan venue Café Vie in Buderim, a former French restaurant they named after their first joint rescue dog, Michael and Christian became known as the go-to couple to assist with rehoming dogs.

Specifically small breeds at first but as their hearts and the brood of animals in need grew, so did the need for a larger abode and so they began searching for a property to house their growing family of mini tails, mostly chihuahuas and terriers.

Every one of these precious souls coming to them from traumatic situations like puppy mills, abandoned homes and abuse - two pups were found in a rubbish bin just in the nick of time. I met and played with all these sweet dogs. Willow is a chihuahua with cerebral hypoplasia – she oversees the pack

despite her medical condition and Lulu joined the team with horrible patella issues.

The priority is getting proper medical treatment and with the help of Greencross Vet Kawana Waters the job gets done. Bravo legends!

As the community started buzzing with affection for the Collens, their customers began referring more and more animals in need and the sanctuary grew.

The first were Mini Herefords, Ferdinand and Herman, who were advertised on Gumtree for the freezer but sent to the boys via a customer in the café. Next came more cows, Penny and Pearl, also advertised as beef or breeders.

When Michael and Christian heard the story, they hired a float immediately and began a life now fuller with bigger furry friends and mini tails was fast becoming MANY tails.

“We were approached by a family who were struggling with drought, money and water to care for a family of Alpacas - so alpacas Davina (mum), Archer (dad) and Buzz (son) joined us and then word started to spread - fast!” Michael says.

Feathers flew with turkeys Percy and Cornelius who were being sold as Christmas dinner before the lads jumped in and took them in to live the rest of their gobbling days doing the rounds of the property – they now refer to these feathered friends as ‘Sanctuary Security’.

Michael says the philosophy of the sanctuary is to “help without judgement”.

There are many reasons someone must give up an animal and Michael and Christian ooze so much empathy that they will welcome an animal without

This, my friends, is the happiest place on earth for animals – it is Mini Tails Sanctuary

discrimination.

Their philosophy really forces us to think in a more compassionate way about people and animals.

To this day Mini Tails Sanctuary is the most palatial forever home for more than 65 animals in residence including llamas, alpacas, cows, ponies, sheep, a donkey and various feathered friends.

Michael says, “We have no expectation of these animals but to decompress, relax and live their best life.”

I learnt so much about animals during my visit. Did you know a cow cannot bite you? They have no top front teeth but get to know their individual personalities and you will discover some cattle love tummy scratches, tickling and specific foods like banana peels. Highland cattle are the most divine bovines of all.

Miniature ponies are super sassy and really do not like to be ridden; alpacas and llamas prefer not to be cuddled but value space and respect.

Some alpacas get what is known as

Berserk syndrome which is normally due to them being over-handled or being socially-isolated as Crias (young babies).

“Berserk Syndrome can be likened to keeping a human in a room on its own and the mental effects from that,” Michael says. “These animals are usually euthanised but not at Mini Tails.”

Their berserk male is named Spike and despite the alpaca community suggesting Michael put him down, he resisted and Spike lives on.

My heart is filled with happiness having met Michael and Christian and their menagerie at Mini Tails Sanctuary. They manage it all on their own, but a website is being created to allow for donations and the opportunity to sponsor an animal.

If, in the meantime you would like to donate funds to help these precious creatures you will find donation boxes at Café Vie Buderim, Greencross Vets Kawana Waters and Sol Temple Tattoo Studio, Maleny.

PHOTOS: BRAD FLEET

PASS THE CONDIMENTS, A MUSICAL TRIBUTE TO ADomestic Goddess

It is a love letter to Australian ingenuity and chicken soup for the soul, enthuses Helen Flanagan, as she rattles the pots and pans for the exciting stage production of Margaret Fulton The Musical.

“Cookery is after all one of the creative arts and one by which we can all express our individuality.” The words of Margaret Fulton resonate today in homes and restaurants around the world, and The Complete Margaret Fulton Cookbook which sold over 1.5 million copies, was just one of her many ‘food bibles’. She was Australia’s original celebrity chef, domestic goddess and cookery doyenne providing culinary advice to generations.

Based on the best-selling autobiography I Sang for My Supper: Memories of a Food Writer, Margaret Fulton The Musical, brings her inspiring true story to the stage. She is observed as a trailblazer who ironically, led women out

of their kitchens and into the workforce. The story tracks Fulton’s rise to prominence in mid-20th century, through a combination of verve and luck, culminating in the publication of her hugely successful cookbooks. Helping to broaden the concept of an Australian cuisine at a time when the White Australia Policy was still in place, her career is a significant landmark, many still hold dear today.

The musical’s producers, Jally Entertainment’s John Bailey and Alli Pope-Bailey are locals who have been producing live theatre since 2003 and formed a professional touring company in 2008. Alli says they “have been living the dream ever since.”

“We were approached a few years ago by the production’s composer, Yuri Worontscak, accomplished in his own right and currently working with Shaun Micallef’s Mad as Hell, to look at the script and show footage for consideration,” she said. “We were busy touring with other productions at the time and could not imagine a production about the first lady of Australian cooking holding much weight for a tour. Boy, was I wrong!

“We read the script. It was clever and beautifully constructed by Doug MacLeod (Full Frontal, Fast Forward, Sea Change) and I could not stop thinking of the possibilities, especially in the regional areas with a CWA, and a culture

PHOTOS: ANDREW SEYMOUR

supportive of iconic characters such as Margaret Fulton. The musical score is divine too, all written specially for this charmingly quirky musical.”

Interestingly when Alli pitched the production at a touring showcase in Adelaide in 2019, the first thing she asked the audience was “put up your hand if you own a Margaret Fulton cookbook” and every hand went up!

“I immediately knew the show had legs and proceeded to plan a tour of Australia for 2020, opening at The Arts Centre in Melbourne for a week, which of course did not happen,” she said.

“During the lockdown, we reworked the schedule for 2021 and have our fingers crossed with 83 performances planned, starting on 13 March at The Events Centre in Caloundra.”

Auditions began in late 2019 with more than 100 applications, all of them very accomplished performers. It was narrowed down to 50, with 25 for call-backs and finally the cast, all triple-threat singers, dancers and actors; all Queenslanders. It is undoubtedly the recipe for success. Seasoned of course.

A powerhouse performance is guaranteed from Judy Hainsworth who plays Margaret, alongside Jessica Kate Ryan, Paige McKay, Zoë Harlen, Conor Ensor-Clancy, and Clancy Enchelmaier, who play significant people in Margaret’s exuberant, feisty, and gregarious life.

Margaret, whose recipes revolutionised Australia’s palate from meat and three veg to the flavours of the world, died aged 94 in 2019. She did get to see an earlier production of the show, but Alli

wishes she could’ve seen theirs.

“I heard she was thrilled her life story made it to the stage,” Alli said. “Her daughter and granddaughters are immensely proud and totally supportive of the production. We hope they see one of our touring shows.”

MARGARET FULTON THE MUSICAL

The playful life-affirming show has heart and soul and there is a deft transition from comedy to pathos, as it charts Margaret Fulton’s rise from home cook to a household name in the swinging sixties. It celebrates Australia’s coming of age through the lens of a trailblazing woman of the world. Spice up your life, sing and dance your way to the kitchen!

Bookings:

Saturday 13 & Sunday 14 March 2021 The Events Centre Caloundra www.theeventscentre.com.au

Friday 19 March 2021 The ‘J’ Noosa www.thej.com.au

Touring dates and locations around Australia visit www.jallyentertainment.com.au

… put up your hand if you own a Margaret Fulton cookbook and every hand went up!

In a world where people are becoming desensitised to imagery on social media, Carlie Wacker discovers a production company provoking people back to reality in a live show that will make you stop and feel.

Shock Therapy Productions are aptly named. The creation of Hayden Jones and Sam Foster, the company aims to deliver thoughtprovoking and educational entertainment by doing as much as possible with as little as possible.

THE PRICE OFFame

broader question of social responsibility and started examining the power we have with a camera in our hands.

The result is a production called Viral, where they bring real-life issues to the forefront with a mash-up of contemporary theatre styles.

The University mates and actors began producing their own shows in 2014 with the latest touring production originally born in 2016.

While touring schools with a show named The Apology, the duo read a story about a man on a bus that was beaten and filmed by 13 year old girls. The story (and footage) went viral on social media and in researching the viral video phenomenon they uncovered many more disturbing stories.

Rather than sit back and be a part of the growing problem they explored the

Inspired by a number of true events and broader societal changes facing the wider community. The show was developed through a series of community consultation workshops aimed at gathering true accounts of acts of discrimination against a variety of marginalised groups.

“The show explores desensitisation, responsibility and the role of social media in our modern world,” said directors and performers Hayden and Sam.

“Watching re-enactments of real-life

incidents in a live context is important because on a screen we are detached and desensitised – that’s why it’s harder to watch live,” says Sam.

In this production we follow the story of Art and Zane, two lads looking for fame and fortune on the internet. It uses physical and political theatre, audio visuals and an evocative musical score to create a dynamic theatrical experience while exposing the truth behind the way we record, communicate, and think about events of racism, abuse and violence in our community.

It investigates the line between disassociation and raising awareness about such events.

“We want the audience to enjoy the show but we believe theatre should be provocative – it should make you think and feel,” said Sam.

PHOTO: SUPPLIED

“We hope the show entertains, creates empathy and encourages you to pause and think about what our actions are and how they are impacting real people.”

This show has been such a success that it continues to tour all over the world with the most recent production translated for a school audience in Norway. When first released in 2016, it was nominated for four Matilda Awards for Best New Australian Work, Best Actor – Sam Foster; Best AV Design; and was awarded for Best Independent

Production.

With technology changing quickly and trends shifting, the production has had to adapt since then.

“Adapting references to update to current day terminology means we have had to rewrite some content and tweak it a little; but the narrative remains the same,” Sam said.

So, what is the price of internet fame?

Find out when this award-winning theatre show comes to Venue 114 on Friday 26 March 2021 at 10.15am and 1pm.

OTHER UPCOMING GIGS AT VENUE 114

Sit down lunch for International Women’s Day – Friday 5 March with Layne Beachley and MC Nikki Fodgen-Moore

Owl & Pussycat

Easter School Holidays Tuesday 13 April, 10am & 1pm

Charlotte’s Web

Tuesday 6 July, 10.15am & 12.30pm

For bookings and further information: www.venue114.com.au

1pm session on Friday 26 March 2021. To go in the draw, subscribe to our free e-newsletter by 17 March 2021. Visit www.hellosunshinemag.com.au or scan the QR code.

pass to

...theatre should be provocative – it should make you think and feel

OF THE SEA Super Stars

The revamped Tidal Touchpool at SEA LIFE Sunshine Coast has had a renovation fit for the super stars that live there. Carlie Wacker dipped her hands in to find out more about these fascinating creatures.

“The sea, once it casts its spell, holds one in its net of wonder forever.”

- Jacques Cousteau

I find endless joy and curiosity in the sea and its inhabitants. After watching the 2020 film My Octopus Teacher, I became obsessed with all things tentacled and following my recent experience at the Tidal Touchpool at SEA LIFE Sunshine Coast I am now on a journey to find out as much as I can about the spiky, fun and fascinating marine life that can be found in local tide pools on the coast.

There is a real buzz of excitement as you enter SEA LIFE Sunshine Coast at The Wharf Mooloolaba because the spell of the sea is real. The ocean is full of the most breathtaking life and this is the place you can get up close and personal with all types of unusual and wonderful aquatic animals.

The revamped Tidal Touchpool is where you can literally get hands-on with animals of the ocean under the guidance of a team of passionate marine education experts.

The new lighting, updated graphics and a camera allows a close-up view of the creatures; there is also helpful

signage with fascinating facts and a new talk from the aquarium’s marine experts. Did you know that sea stars and sea urchins are part of the Phylum Echinodermata family and some of their characteristics are spiky skin and they don’t have a heart or brain?

The sea cucumber has soft spikes and feels a bit like a caterpillar; while the sea

stars are much rougher and a bit like leather to touch. Even though I spend a lot of time in the ocean I have never had the chance to feel these creatures so the Tidal Touchpool experience is breathtaking.

The staff share their extensive knowledge as you meet and touch the thorny chocolate chip, pin cushion and blue sea stars plus sea urchins and cucumbers.

Even though these living creatures have no heart or brain they have some very impressive attributes that keep the human science world intrigued. For example, the starfish can lose an arm and regrow it (just like an octopus) but the sea star arm can successfully form into a whole new sea star. For both these reasons scientists continue to study this in the aim to replicate this limb generation in humans.

Sea stars can have 4 or 5 arms, some can have up to 20. They don’t have eyes, but they have eyespots at the end of each arm that can identify light and dark. Each arm has two rows of hundreds of sticky feet that allow them to travel but also stay secure and not be washed away.

Their mouth is underneath them and

If a sea star loses an arm, the limb can successfully form into a whole new sea star.

their anus is in the middle on the top (so best you stroke their arms only). They pump water instead of blood and are super smart. The colour and spiky appearance are important in their survival as it makes them look less tasty to predators and the blue sea star’s vibrant colour makes them appear poisonous.

There is so much to love about these quirky creatures. The marine experts at

SEA LIFE Sunshine Coast excitedly share their knowledge and the chance to immerse yourself in sea life is very special.

SEA LIFE Sunshine Coast have some kids Beneath the Tide activity sheets to help them uncover more of the wonders of marine life but it’s definitely not just for kids – this is something for everyone to experience. Go get your hands wet and meet these super stars of the sea!

SEA LIFE Sunshine Coast is open Thursday – Monday from 9am – 3pm (last entry 2pm) outside of QLD school holidays. During school holidays, SEA LIFE is open 7 days a week from 9am to 5pm (last entry at 4pm). All visitors must pre-book their tickets online in advance. Visit www.sealifesunshinecoast.com.au

To go in the draw to win one of 5 family passes valued at $150 each, head to www.hellosunshinemag.com.au and subscribe to our newsletter or scan the QR code.

Steve Jobs once said “our time is limited, so don’t waste it living someone else’s life. Have the courage to follow your heart.” Hamilton Island Air’s Brad Graves took it literally when he ignored the naysayers and revealed ambitious, plans for Heart Reef.

“Despite innumerable requests to visit Heart Island, we still have to explain it’s not an island it’s a reef,” Brad said. “And how do we protect the boat and the reef? Ultimately I commissioned an upmarket boat shed with a helicopter landing pad on top.”

But it was never going to be easy.

“It was all about contractors, aviation crews and inspectors ensuring Heart Reef and environs, met rigorous environmental conditions to maintain this part of the Great Barrier Reef for future generations.”

Finally, after hiccups and heartburn, millions of dollars and eight of the ten years in the making, Brad’s big dream of turning the boat shed into ‘Heart Island’ a reality - and we had to try it.

After taking off from Hamilton Island Airport it was up, up, and away, rising, dipping, and floating in his six-passenger Airbus H125 helicopter for 30-minutes

over the dazzling 7km-long white sand strip of Whitehaven; the azure waters of the Whitsundays Islands and the dark blue deep-water channel between Hook Reef and Hardy Reef. Seeing the white outline of Heart Reef, floating in a blue lagoon just below was the ultimate breathtaking moment. For now.

Brad touches down on the upper deck of the Heart Island pontoon. Solar and wind power have automatically retracted the anti-bird-spikes, and as quick as you

can say ‘shazam’, a roof hatch rises to reveal stairs down to a deck with a sumptuous fit-out akin to a classy yacht.

A customised futuristic-looking glass-bottom boat, someone likened to a Monte Carlo plaything, seemingly appears then slides away to the outer deck, leaving a swimming pool.

After checking out the underwater wonderland through the glass, it is time to jump into the luminescent water, snorkel around and discover a minuscule

Feel like an international tourist and experience a world-class, totally indulgent natural phenomenon with a heart-to-heart on the Barrier Reef. Helen Flanagan has the exclusive.

PHOTO: KARA ROSENLUND

coral bommie hidden in the centre of this naturally occurring heart-shaped reef.

Eyeball some of the world’s most treasured underwater creatures including 1,635 fish species, such as a two-metre giant Maori wrasse as well as parrotfish, grouper, jellyfish, reef sharks, barracuda, sea anemones, sea urchins, starfish, more than 600 different types of multicoloured coral and beautiful turtles hovering and eating algae, before

shooting to the surface for a breath of air and descending again.

After much ogling, ‘talking’ and gesturing whilst marvelling at the grandeur of life-aquatic, it was time to take a last snorkel around the lagoons near Heart Reef before reboarding and drying off with a celebratory glass of sparkling in hand. Of course.

More dips and turns on our return as pilot Brad makes sure we have every postcard moment of the Whitsundays in the can.

The Heart Island experience, which

takes three hours and includes 90-minutes all to ourselves in this most isolated part of the Great Barrier Reef, has been likened to a James Bond location. Fittingly so.

Above all, it is an unrivalled world-class experience.

IF YOU GO

Did you know that in 1975 pilot John Ramsden took a photograph of the tiny coral formation and it became a global romantic icon known as Heart Reef?

The Heart Island Experience is exclusive, exhilarating, intimate, unique, and only accessible by helicopter. After a glorious aerial journey over the Great Barrier Reef, land on a private pontoon moored in Hardy Lagoon for a glass-bottom boat tour and snorkel around Heart Reef.

The whole encounter takes three hours, is limited to six passengers. The water temperature even in mid-winter is a delightful 20 degrees Celsius.

Visit: www.hamiltonislandair.com

… discover a minuscule coral bommie hidden in the centre of this naturally occurring heart-shaped reef.

GOOD

Vibes

The Village at Peregian Beach is reminiscent of days gone by when community used to gather in the square to share the news of the day and trade, buy or sell life’s essentials.

Nowadays, the village square is a place where people of all ages, together with their four-legged friends, catch up over coffee or cocktails, take in a spot of shopping, indulge in wellness or seek professional services.

Thanks to savvy business owners that make up the Peregian Beach Business Association (PBBA), the Village Vibes Festival is back with a vengeance.

First held in 2019, just weeks after bushfires threatened the community, as an evolution of the Food & Fashion Fiesta, Village Vibes celebrates the diverse range of businesses and people that make up this thriving community.

The Village Vibes Easter Festival will offer the chance to experience the best The Village has to offer with a focus on art, food, culture and wellness.

From Slow Food and ethical fashion to street art, live music, wellness and a dedicated Feast and Forage program, there will be something for everyone.

Held over a two-week period, including Easter, Village Vibes 2021 will offer a full immersion to experience all the best bits of this beachy enclave.

Peregian Beach Hotel owner, PBBA commitee member and one of the event organisers, Kylie Plunkett says the Village Vibes Festival is a great chance to showcase to the community just what is on offer in The Village at Peregian Beach.

“Peregian Beach is the only place in the region to have a village square and we want to invite everyone to come and experience our warm and friendly vibe,” she says. “We are celebrating this unique and authentic village we call home.

“Just like the village on a regular day, the Village Vibes festival will have a strong family-friendly focus – and fur babies are always welcome.”

While the full details are being finalised, the key themes will be around celebrating all that is local with a focus on Indigenous culture and a sustainable ethos. ‘Forage’ will be a key theme inviting locals and visitors to look for what is unique and special about The Village – from hunting for homewares to a Fashion Walkabout or appreciating local art with Live Art Galleries.

Starting on Thursday 1 April with Village Flicks outdoor movie screening the Easter classic, Hop; Saturday 3 April will see the official launch of the Village Vibes Festival including a special Welcome to Country by Lyndon Davies. Vibes HQ will offer craft activities, storytelling and live performances. Food and drinks will dominate the program. Enjoy the ambience from one of many bars and restaurants.

From Wednesday 7 until Sunday 11 April expect more activities for the kids including bee keeping talks and planting activities; an Ocean Education with sandcastle competition, Scavenger Hunt Beach clean up, twilight shopping and live music in the park.

The final weekend from Wednesday 14 until Sunday 18 April will focus on wellness while continuing the theme of feasting and foraging with specially curated menu items, drink offers and takeaway picnics.

The Gala Closing Party on Saturday 17 April is not-to-be-missed with a Feast and Forage Enchanted Forests theme bringing together food, fashion, roving performers and live music, including popular DJ Niki Dé Saint. Tickets will be $80 and will sell fast so follow @thevillageperegianbeach or our @hellosunshinemag social media for more.

This is a relaxed, inclusive event perfect for anyone who wants to explore a taste of everything this great village has to offer. Put it in the diary: Village Vibes from Thursday 1 April to Saturday 17 April – or head down at any time to soak up the Village Vibe.

www.thevillageperegianbeach.com.au

Experience the Village Vibe at the Coast’s only true village centre. Deb Caruso previews what’s on offer.

DAZEAutumn

Summer gets a pretty good wrap in our Aussie minds. It’s all beaches, mangoes, backyard cricket and icy cold beers.

But autumn is really the season we should be grateful for.

The days are still long and sunny, but we can attend an outdoor event without much chance of being struck by lightning, pummelled by hail or fried to a crisp.

The mozzies and midgies tend to go back to wherever it is they go once it cools down, and we don’t have to mow the lawn every three days.

And local food is much easier to acquire.

The summer rain that’s filled dams across the coast becomes the lifeblood of all the sun-vulnerable leafy brassicas and classic autumn fruits like figs, strawberries, persimmons and feijoas.

Citrus orchards blush shades of yellow, orange and pink, and the early season varieties of avocadoes are harvested and

shipped off to cafés ready for smashing.

Fishing boats enjoy calmer seas to haul in their catches and livestock thrive on grassy pastures through the more comfortable cooler days and nights.

All over Queensland every region produces its specialties that define it; apples, pears and grapes in the Granite Belt; pumpkins and watermelons from the South Burnett; macadamias in Wide Bay; or fish and shellfish out of the Fraser Coast waters.

Each has a fierce pride in what they bring to the table, many towns building

cult-like food festivals (usually involving a typically-Australian quirky event) around their main food production.

Rolling pumpkins down Policeman’s Hill in Goomeri; melon skiing in Chinchilla; or mullet throwing in Tin Can Bay are all drawcards that bring travellers flocking to country towns for a bit of fun, but they also play a role in creating a sense of regional provenance - the ingredient we relate to a place that makes it special.

In Italy every region boasts its own pasta types, its own cheeses, smallgoods and wine styles – local food culture thousands of years in the making.

In Australia we’re just getting started in comparison, but we have all the tools to develop that same culture – thousands of different microclimates and soil types, a melting pot of different nationalities all bringing their own ideas and energy, and a public which is increasingly interested in knowing where their food comes from.

A coffee shop with a European influence. Delicious food made fresh daily.

Matt Golinski welcomes the change in season and celebrates the power of provenance!

Goomeri Pumpkin Festival

On the Sunshine Coast we tend to take for granted how lucky we are to have so many different growing conditions, talented producers, and easy access to local food.

Bustling farmers’ markets, thoughtfully stocked fruit and vegetable shops and providores, farm gate sales, even some supermarkets on the coast recognise the importance of supporting the local industry and have whole sections dedicated to the cause.

The demand from diners to experience a sense of place from their food when they’re eating out has driven chefs and restaurants to source direct from the grower and develop strong relationships with their suppliers. The inevitable result is a better end product on the plate and a good story to tell.

Everything from local dairy, meats and seafood, to tropical fruits and nuts are all available and relatively easy to find on the coast. In fact, if there was one word to describe the region and how it differs from all the others in Australia it would have to be ‘diversity’.

As we roll into a new season in this sub-tropical paradise there is so much to look forward to, and most of it involves pleasing our taste buds and filling our bellies.

Eat well.

Matt

Ingredients:

• 200g Haloumi

• 2 x Figs

• 40ml Pomona Honey

• 20g Pistachios

Method:

• Toast the pistachios in an oven at 160 degrees for seven minutes or until lightly toasted. Cool slightly and blitz in a food processor until roughly chopped.

• Cut the fig into four and set aside.

• Cut the haloumi into 1cm thick chunks. Heat a thick bottom non-stick frying pan until hot, reduce to a medium heat and add little amount of cooking oil.

• Place the sliced haloumi in the pan and cook until the cheese becomes golden and flip over and cook on both sides. Remove and place on a paper towel to drain off any excess oil and place on serving plate.

• Using the same frying pan on a medium heat place the figs in the saucepan with one of the cut sides facing down and cook until figs start to caramelize. Flip the fig on to the other cut side and repeat the process. Once caramelized turn the fig on to the skin side and drizzle some Pomona honey over them. Quickly sauté for about 30 seconds, remove and place on top of the fried haloumi. Sprinkle toasted pistachios over.

FIG, PAN FRIED HALOUMI, ROCKET, POMONA HONEY & PISTACHIO DUST

pleasing our taste buds and filling our bellies

MAGICmushrooms

Matt Golinski discovers a local producer who is putting the fun into fungi.

Remember when your choice of potatoes at the shops was dirty or washed?

Or lettuce was iceberg or, well, iceberg?

Mushrooms were round and white, or if you went to one of those fancy places they sometimes had the big flat ones.

The array of obscure fruit and vegetables available to us as cooks these days hasn’t changed because someone suddenly invented them, most have existed for thousands of years.

It’s our interest in food and willingness to learn and experiment that has driven small producers to grow all those unusual ingredients for us to enjoy and satisfy our culinary curiosities.

A quick trip down any major supermarket produce aisle is evidence that there’s plenty of budding chefs

out there who know their pomegranates from their persimmons and are prepared to give anything a go.

Specialty mushrooms are a great example of how our appetite to experience new and exciting flavours and textures is creating a demand for a product which most consumers are only just discovering.

Very clever and dedicated gourmet mushroom growers are popping up across the country, supplying chefs and the general public with vibrant, freshly cut fungi to excite their discerning palates and expand their gastronomic palettes.

Scott Andrews from Tagigan Road Produce in Goomboorian is one of those clever people.

Scott left his job working in the oil

and gas industry about 12 months ago knowing he wanted to grow something, but not really knowing what - until he stumbled on the fascinating world of mycelium, and after months of research and arduous trial and often heartbreaking error, he now supplies some of the coast’s best restaurants and providores with Oyster, Shimeji and Lion’s Mane mushrooms on a weekly basis.

And a technical background and good practical skills are just what you need to become a successful mushroom grower. It’s not quite as simple as throwing some sawdust and spores into a bag and waiting for harvest day.

A quality food source, pedantic sterilisation, proper airflow and consistent temperature and humidity all play a part in the month-long

PHOTOS: DAVE GLEESON

process it takes to produce a crop.

The result of all that careful preparation and constant monitoring is an alien looking fungi that appears so alive you almost expect it to breathe. Bright pinks, shiny silver greys and fluffy, shaggy golf ball sized nuggets all cook up into different unique textures of their own.

A relatively short shelf life means these type of mushrooms are most often sold direct to the consumer or into restaurants, shops or markets where there is a high turnover and an established foodie audience.

The most common varieties you’ll see being cultivated commercially in Australia are Oyster, Shimeji, Shiitake and Lion’s Mane, with some growers having good results with Chestnut and King Mushrooms as well.

And while we don’t have the same access to wild foraged mushrooms like Porcini and Chanterelles that are a part

out of them is to do as little as possible to them.

Sauteed in butter with garlic, a squeeze of lemon and a sprinkle of fresh herbs is the perfect way to appreciate their flavour and texture.

Simple pasta and rice dishes are also a great way to let them shine and be the star of a meal.

Most importantly, buy them super fresh and use them quickly.

There’s a lot of research being done on the potential health benefits of mushrooms, and there are businesses producing drops and powders from different varieties which may help with all sorts of ailments.

And while it’s well documented that they lower blood pressure due to high levels of potassium and improve our immune system with their antiinflammatory properties, the overwhelming benefit that we can be guaranteed to get from mushrooms is

of the food culture of Europe, we do see small amounts of Pine and Slippery Jack mushrooms in the Autumn months coming from pine forests in places like the Blue Mountains in New South Wales and the Grampians in Victoria.

Australia also boasts a very successful Black Truffle industry, with farms in Western Australia, Tasmania, and the ACT leading the way and even set to eclipse the production volumes of their countries of origin in the next few years.

When it comes to cooking mushrooms of any kind, the secret to getting the best

that they boost our happiness!

You’ll find Tagigan Road Produce mushrooms at Pomonas Little Pantry, Tewantin Market Garden, Gingers Farm Fresh, Coolum Farm Fresh, Farmer and Sun, Ross Creek Store, Tin Can Bay Fruit and Veg, Cooloola Berries and Cooran Community Store.

Keep an eye out for them on the menu at your favourite restaurant and hopefully after reading this, the list of stockists will grow, just like Scott’s little treasures!

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Bright pinks, shiny silver greys and fluffy, shaggy golf ball sized nuggets all cook up into different unique textures of their own.

PORK AND SHIITAKE SAN CHOY BAO

SERVES

4

The smooth, slippery texture of shiitake mushrooms create the perfect balance with pork mince and beansprouts served in crunchy lettuce leaves. You can use any mince - chicken, beef, fish, or even crumbled tempeh for a vegan version. Fresh shiitakes are available in most supermarkets, but oyster mushrooms would make a great substitute if you can’t get hold of any.

Ingredients:

• 100gm shiitake mushrooms, finely sliced

• 50ml sesame oil

• 1 clove garlic crushed

• 1 tbs ginger, grated

• 1/2 cup shallots, finely sliced

• 1 red chilli, finely sliced

• 300gm pork mince

Method:

Mushroom

MADNESS

Inspired by his story on Tagigan Road Produce Matt Golinski gets his mushroom on to create these tasty and tantalising recipes. What a fun-guy!

• 250gm beansprouts

• 50ml soy sauce

• 50ml ketjap manis

• 2 baby cos or butter lettuce, washed

• 1/2 cup coriander leaves

• 1/4 cup crushed roasted peanuts

• Lime wedges to serve

• Fry the mushrooms in half of the sesame oil until soft and golden.

• Transfer to a mixing bowl.

• Fry the garlic, ginger, shallots and chilli in the remaining oil until soft, then add the pork mince and fry until cooked and lightly coloured.

• Add to the mushrooms and mix in the beansprouts, soy sauce and ketjap manis.

• Serve spoonfuls of the pork mixture on the lettuce leaves, garnished with coriander leaves and peanuts

OYSTER MUSHROOM TAPENADE WITH GOAT CHEESE AND SOURDOUGH CROSTINI

SERVES 4

PHOTOS: DAVE GLEESON

LINGUINE WITH LION’S MANE, CHILLI, GARLIC, PARSLEY AND PANGRATTATO

SERVES 4

Tapenade is a southern French paste generally made from olives, capers and anchovies. It takes its name from the Provençal word for capers – tapenas. Using sauteed oyster mushrooms in place of the olives creates an earthy, moreish spread with a similar texture and the same umami kick as the original version.

Ingredients:

• 200gm oyster mushrooms, roughly torn

• 1 clove garlic, finely sliced

• 1 tbs olive oil

• 50gm baby capers

• 1 tbs tarragon, chopped

• 1/2 tsp lemon zest

• 50ml vegetable oil

Method:

• 50ml extra virgin olive oil

• Salt and pepper

• 100gm goat cheese

• 1 small sourdough baguette, sliced finely

• 2 tbs olive oil

• 1/2 tsp sea salt flakes

• Heat the olive oil in a heavy based frying pan and fry the mushrooms until softened and starting to colour. Add the garlic in the last 30 seconds of cooking, stirring it through the mushrooms so it releases its flavour.

• Cool the mushrooms, then pulse in a blender with the capers, tarragon, zest, oils and seasoning. Only blend it lightly so it retains some of its texture.

• Lightly brush the sourdough slices with olive oil and sprinkle with salt.

• Bake for 10 minutes at 150°C or until crunchy and golden.

• Serve the tapenade at room temperature with goat cheese and crostini on the side.

The texture of lion’s mane, being very similar to crab or lobster, makes it a great vegetarian substitute in this classic simple pasta dish. Leaving out the parmesan and adding some nutritional yeast instead makes it a very satisfying vegan meal.

Ingredients:

• 400gm linguine

• 1 onion, finely diced

• 1 clove garlic, peeled and sliced

• 1 large red chilli, seeds removed and diced

• 50ml olive oil

• 200gm Lion’s Mane, pulled apart into small pieces

• 100ml vegetable stock

• 50gm parmesan, grated

Method:

• 1/2 cup chopped fresh parsley

• 2tbs butter

• Salt and pepper

Pangrattato:

• 100gm sourdough, torn into small pieces

• 2 tbs olive oil

• 1 tsp porcini powder

• Bring a large pot of salted water to the boil and cook the linguine for about 12 minutes or until al dente.

• Drain well, toss with a little oil and spread out on a tray to cool.

• Mix together the sourdough crumbs and porcini powder and toss with the 2 tablespoons of olive oil.

• Spread on a tray lined with baking paper and bake for 10 minutes at 180°C, removing from the oven after 5 minutes and mixing it around on the tray so it bakes evenly.

• In a heavy based frying pan, heat the olive oil and fry the onion, garlic, chilli and lion’s mane until all are soft and lightly coloured. Add the vegetable stock and bring to the boil.

• Stir through the linguine, parmesan, parsley, butter and salt and pepper.

• Serve the linguine with crunchy pangrattato on the side to sprinkle on top.

SIMPLY Complex

Although one of the newest kids on the block, Maroochydore’s Market Bistro is full of seasoned specialists in all areas of operations. Deb Caruso grills Head Chef Harry Lilai.

Name Harry Lilai, 52

Position

Head Chef

Restaurant

Market Bistro, Maroochydore

How/Why did you become a chef?

To me cooking was easy, I kind of fell into it. I was 16 and finished year 11 but school wasn’t for me. I enrolled in a Tafe cookery course thinking I’d get Dad off my back and have a free feed! The funny thing was that it was very easy, I really shone in the kitchen. We were a big Italian family so I think it’s just part of my culture - although for me it was all about the eating side of it. Being in the kitchen was fun, crazy chefs, yelling, drinking, partying, I just loved it. I loved the whole buzz and it turned out I was good at it, cooking that is.

What do you love about being a chef?

The freedom of being yourself and not being tied down to a corporate life. It’s real and it keeps everybody real - the hours, the tension, the fights, the laughs. Working with young people is a highlight, it keeps the energy going. The thing about being a chef is that you’re always learning, sometimes I feel like I’ve just started in the industry. You continuously tweak the same dishes all the time, it never ends. Moving to the Sunshine Coast, I’m experimenting with

ingredients, such as seafood, that I’ve never worked with before. That is magic, it keeps the spark going.

What are your career highlights?

I teamed up with Ian Curley (French Saloon) and we were running a great couple of restaurants in Melbourne and they were all getting great reviews. I was getting my name out there as part of the Melbourne crew, so my career was kicking right off. Things really took off when I took on Cecconi’s, a high-end restaurant at Crown Casino in Melbourne. It took us three years to get our heads around it and get the numbers right but we scored one and two hats and it just took off like a rocket. We used to have the politicians down one side of the

restaurant, the public in the middle; and gangsters on the other side! I was a partner in that for a decade and set up more restaurants in Melbourne and Hong Kong. It gave me insight into what it takes to run successful restaurants.

What is your approach to food?

My approach to food is simplicity with complex backings. There is a lot of thought that goes into food to make it look simple, but there is also a lot of depth. That comes from experience and while it may look and taste simple, it can be quite complex. From having the perfect stock to making sure the skin is prepared properly. It involves all the senses - sight, touch, feel and so on. I’m going back to basics and French

training to take a fresh look at old recipes.

What do you love about local produce?

I’ve been hitting a lot of markets, talking to local growers, which is really exciting. It ignites the spark for cookery again. Talking to other chefs such as Tony Kelly (co-owner of Market Bistro) has introduced me to many local producers such as Fraser Isle Spanner Crab. I’m loving the local seafood, it’s so different to Melbourne.

Do you cook at home?

Here and there but my wife Michelle does all the cooking. We keep it very simple at home. If we have people over then yes, we’ll make roast or schnitzel or I’ll spend all day making pasta; but it’s Michelle’s kitchen.

Who is your inspiration?

I really admire Australian chefs and I find inspiration with my own chefs in the kitchen, bouncing ideas off each other, bantering; that’s what I love.

Any advice for young chefs?

Stay focused, push on, don’t get caught up with chasing media; focus on your

cooking and don’t push up on the ranks too fast. Take your time, it’s easy to get caught up but practice, take things home and get to know your ingredients and what to do with them.

Who would you love to cook for?

I love music and playing guitar is my hobby so it would be The Rolling Stones.

What is your favourite dish to cook?

I always go back to pasta. Pasta is what drives me. Anything from straight pasta to filled pasta, I love it all. I love working with fresh produce, especially fish - but pasta is where my heart lays.

What’s the key to cooking good pasta

Patience and feel, knowing when to stop, knowing when it’s sticking, when to use more flour. Simple, but complex.

What is your favourite kitchen tool?

Absolutely my pasta maker. I’ve had it for 20 years. It’s been serviced a few

times but yeah that’s the machine. What is your favourite ingredient?

Flour. But also olive oil, butter and salt - can’t live without them, they are the start of a good dish.

For extra tasty bits including Harry’s vision for Market Bistro and what he is like in the kitchen, visit our website www.hellosunshinemag.com.au

Anything from straight pasta to filled pasta, I love it all.

PHOTOS: MEGAN GILL

NEW KIDS ON the Block

What better place to launch our brand new magazine than the newest (and hottest) restaurant in the emerging CBD? Deb Caruso shares the excitement.

It was double celebrations to launch the first edition of Hello Sunshine Magazine at the newly-opened Market Bistro in Maroochydore’s emerging CBD.

Restaurateur Tony Kelly is well known for revitalising precincts such as Ocean Street and The Wharf Mooloolaba with

his ability to deliver outstanding experiences such as Rice Boi, Spero and Saltwater Fish & Chippery.

VIP guests enjoyed superb canapes alongside handpicked wines from Market Wine Store and Heads of Noosa’s Japanese Lager. Cheers!

Market Bistro’s Tony Kelly and Deb Caruso, Hello Sunshine Magazine

PHOTOS: MEGAN GILL

difference, making sure that what you’re buying is fished by Australian and New Zealand fishers in our waters is a good start.

Apps like Good Fish are a great tool to have on your phone for when you hit the shops; you can look up species on the spot and find out what status they have and why.

Adopting a ‘nose to tailfin’ approach to using seafood is another way to make sure you’re not wasting any part of your purchase. Buying and filleting whole fish and making a nutritious, gelatinous stock with the frames, or peeling whole prawns and turning the heads and shells into a luscious bisque are some other ways to minimise waste.

By far the best way to choose responsibly though is to buy the highest quality seafood from as close to the source as possible. Fishers and processors who deal in the best tasting products tend to have a vested interest in the highest sustainable practices.

Get to know your fishmonger, and if they seem to know nothing about the product they’re selling you, find another fishmonger. Or enjoy the beautiful waterways and throw a line in yourself. Know what the limits are and never take home more than what you can eat. Even if you don’t catch anything, it’s a pretty pleasant way to while away a few hours.

For fishing regulations visit www.daf.qld.gov.au or download the Good Fish App at www.goodfish.org.au

KINGFISH SASHIMI WITH PICKLED JAPANESE PINK TURNIP AND CELERY, MISO DRESSING, SESAME AND SHISO

SERVES 4

Ingredients:

400gm fresh Yellow Tail

Kingfish, skin and bloodline removed

100gm Japanese pink turnips, finely julienned

100gm celery, julienned

30gm pickled ginger, finely julienned

50ml pickled ginger liquid

½ tsp salt

30gm white miso

30ml light soy sauce

15ml rice vinegar

1 tsp sesame oil

1 tsp sesame seeds, lightly toasted

¼ cup shiso leaves

Method:

• Mix together the turnip, celery, pickled ginger, ginger juice and salt and leave to stand for 10 minutes.

• Whisk together the miso, soy, vinegar and sesame oil.

• Slice the kingfish across the grain into 3mm slices and arrange on a platter or individual plates.

• Drizzle with miso dressing and arrange pickled vegetables on top.

• Sprinkle with sesame seeds and fresh shiso leaves.

We’re here for your daily coffee, breakfast or lunch from the cafe or catering for your event we will make it unforgettable.

FOLLOW THAT Snail

Matt Golinski unearths the ‘snails’ in our backyard as Australia’s first Snail of Approval program spreads.

Customer: Is the cheese local?

Waiter: Yes sir, we bought it from the local supermarket.

In recent years, the dining public’s interest in the provenance of the food they eat has led to many chefs and restaurants claiming that they ‘only use the freshest locally-sourced, seasonal ingredients’.

Sadly, and far too often, without any substance or integrity.

So how can food consumers know that the restaurants they eat at are truly committed to supporting their local

farmers, cutting down their food miles, and helping the local economy?

In 2017, after a trip to Torino in Italy to attend the biennial Slow Food conference ‘Terra Madre’, Slow Food Noosa committee members Rod and Karen Lees together with Cooloola Berries owners Jason and Kim Lewis decided to establish a system for the Noosa region, based on similar programs started by Slow Food groups in Italy, Bali and the United States. Through a strict screening process involving a thorough and verified

questionnaire, and a face-to-face interview by Slow Food Noosa committee members, local businesses, whether they are producers, farmers, food artisans, chefs, restaurants or food providers have the opportunity to prove that they meet the criteria of being committed to the Slow Food philosophy of producing ‘good, clean and fair’ food.

If they pass the test, they become a ‘Snail of Approval’ recipient, meaning they are permitted to display the Slow Food logo on their menus, market stalls, websites or entrance to their establishments to let customers know

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that they are supporting a business that is serious about making the world of food a better place.

Despite being run by Slow Food Noosa, the program embraces businesses from Tin Can Bay to Caloundra with a growing number of Sunshine Coast businesses embracing the chance to promote their

authentic commitment to producing fresh, seasonal and fair food.

Despite the interruptions of COVID, the local food industry is moving forward with more than 50 businesses receiving the Snail of Approval including 33 producers and 19 businesses in the food industry including chefs, restaurants,

Snail of Approval

accommodation outlets, caterers and even Kin Kin State School with its award-winning school kitchen garden and Kookaburra Kafe.

In a region which is full of forwardthinking farmers, chefs hungry to get their hands on the best possible produce, and most importantly, consumers who understand how important it is to shop locally, you can expect to see that little snail giving the ‘tentacles up’ to many more recipients over the coming years.

To learn more about the ways Slow Food Noosa is helping the local food community through their events, a full list of the Snail of Approval recipients, details on how to apply and details on the school kitchen garden project, visit www.slowfoodnoosa.com

the local food industry is moving forward with more than 50 businesses receiving the

Mason and Dean from Piggy in the Middle. Pic: Martin Duncan @sunshinecoastfoodie

Photos by Janneke Storm

SHAKEN AND Stirred

If you’ve been to an outstanding event on the Sunshine Coast, chances are The Bartenders were belting out the beverages. Deb Caruso discovers what makes these mixologists the secret ingredient for any occasion.

James Bond may have made martinis famous but a band of bartenders are redefining what makes a memorable event. Nothing leaves a lasting impression like slick service, divine drinks and memorable moments. The Bartenders deliver this in spades, shaken and stirred.

This band of highlypassionate cocktail specialists are the best in the biz with a killer combination of knowledge, passion and a desire to exceed expectations.

The brainchild of Grant Hawthorne, The Bartenders has grown from a few mates offering cocktail party waiter service to delivering functions for hordes of thirsty revellers who might (or might not) appreciate the difference between a negroni and a Peroni.

The Bartenders was born five years ago when Grant recognised a large gap in the market due to his role at Sofitel Noosa.

“I was responsible for opening the Riviera Lounge and developing a range of signature cocktails and brand strategies,” Grant said. “I struggled to find bartenders to hire for special events and activations and the ones that I did hire were charging a lot to do very little. They lacked knowledge and passion and I knew I could do it better.”

And do better he has. Fresh from the

success of providing the fully-packaged floor and table drinks service for Noosa Eat & Drink’s sold-out Youngcare Lunch for 250 thirsty fundraisers; and 180 people revellers for the High Tea Soiree in The Woods at the end of Hastings Street, Grant and his team are preparing for a big year ahead as events emerge from the COVID-coma.

Originally The Bartenders specialised in providing bespoke bar and cocktail services for smaller events (and they still do) but he has now built a formidable team of some of the Sunshine Coast’s best hospitality workers allowing him to scale up and deliver seamless and smiling service for major corporate events and functions.

He attributes his success to strong communication, a commitment to always going the extra mile and the perfect blend of impeccable service, handcrafted drinks and a unique personal touch. In

addition to their signature, classic or custom-designed cocktails, they have a range of customdesigned pop-up bars and premium glassware for hire to cater for any size event and are even willing to share some of their secrets with interactive cocktail masterclasses for small groups.

“No matter how big or small the event is, clients are always surprised at how much effort we go to,” he said. “Every event is unique, so the beverages should be too.

“Cocktails shouldn’t be pre-mixed, bottled or canned,” Grant said. “They’re carefully created by mixologists to give you exactly what you’ve been craving with fresh, local ingredients that make all the difference.”

Grant and the team tailor every event with a list of signature cocktails which are assured to get your mouth watering, as well as the choice of classic cocktails or custom-designed cocktails.

From cocktail masterclasses in your home with friends; celebrations and weddings to corporate functions designed to impress, The Bartenders are licensed to thrill; after all, You Only Live Twice (oh Mr Bond!).

What’s next, world domination?

TO Coast Coast

Ever heard of the Cradle Coast as Australia’s newest wine region? Thanks to an upcoming wine lunch, Tony Cox has discovered the beauty of this emerging region - and you can too!

Ghost Rock Wines is teaming up with the Peregian Beach Hotel for a wine lunch showcasing wines from what winemaker Justin Arnold states is Australia’s newest wine region, the Cradle Coast.

Now your scribe is from an era where if it wasn’t in World Book Encyclopedia then it didn’t exist so what better way to find out Ghost Rock’s story than to pick up the phone and go direct to the source.

Ghost Rock is 100% Estate-grown fruit and Estate-bottled and sits east of Devonport near Port Sorell. With the oldest plantings approaching 20 years of age the Arnold family are developing greater knowledge of their vineyard which is situated four kilometres from Bass Strait. This acts as a moderating influence providing cooling breezes in summer and more stable temperature influences through winter. The cooling breezes in summer help maintain the acidity in the grapes and ensure the growing season is long, further assisting flavour development.

The winery produces three ranges: Supernatural; Ghost Rock Range; and the Single Vineyard Series

The Supernatural range, sourced from younger vines on the estate, is more than a nod to the natural wine movement. Think low sulphur, wild ferments, small batch production, no filtering and no fining. What you get is a range of eminently drinkable wines at great prices. Think fruit-driven and unadulterated Pinot Noir; a Pet Nat to get the hipsters excited (beards and tattoos all welcome); the Supernatural Summer

Skins blend where skin-contact Riesling and Pinot Gris blend with a Pinot Gris/ Pinot Noir co-fermentation that has been matured in “bad-ass old oak” to provide an added textural element. Finally, the Supernatural Pinot X is a white Pinot Noir which is described as a ‘sort of reverse orange wine’.

The Ghost Rock range is more mainstream in the winemaking approach, think older vines, classic varietals with Pinot Noir at the forefront complemented by Chardonnay, Sauvignon Blanc, Riesling and Pinot Gris. Throw in two sparklings, Zoe Brut Rosé being Pinot Noir dominant and more powerful; and the Chardonnay-dominant Catherine Cuvee with more precision and a focused acid line, and you have fantastic drops.

Justin’s intimate knowledge of the vineyard has seen the emergence of the Single Vineyard Series where individual sections of the vineyard are kept separate to showcase the unique site-specific characters.

The Oulton Vineyard Pinot Noir is the lowest section of the vineyard and is more protected from the cooling breezes and is more powerful. In contrast, the Bonadale Vineyard Pinot Noir is the most elevated and exposed section of the vineyard providing a slightly finer wine with a more prevalent acid line. The Oulton Vineyard also produced a Chardonnay in 2019, which runs a fine balance between power and finesse.

Speaking to Justin got my mouth salivating to enjoy some of his wines from across the range at the upcoming wine lunch at Peregian Beach Hotel,

where he and his wife Alicia, will be in attendance to discuss the wines in finer detail. He did let slip that Pinot Noir drinkers will be well catered to. From what I’ve tasted, the wines will pair perfectly with the fresh Asian-fusion flavours of Peregian Beach Hotel’s Head Chef Matt Holt.

The synergies between Ghost Rock and Peregian Beach Hotel both being independent and family-owned in a world full of franchises and multinationals should make for an authentic and entertaining afternoon of fine wine, good service and great food with a distinctly coastal flavour.

If that piques your interest, join our team and contact the Peregian Beach Hotel to secure your seat.

DON’T MISS

HELLO SUNSHINE MAG WINE LUNCH

Coast to Coast - GHOST ROCK WINE

LUNCH at Peregian Beach Hotel

Four courses with four matching wines.

Date: Friday 25 June, noon-3pm

Cost: $80 per person

Bookings: 5448 3111.

Winemaker Justin Arnold

IN THE Bottle

from local headlands to be used in the filtration process, every step is a labour of love – and the proof is in the proverbial pudding, or the icy glass.

Take the Sunshine & Sons Original Dry Gin – conceived and crafted with nine native and traditional botanicals to be served without any garnish, just your choice of tonic and ice. It’s no wonder it debuted at Number 10 in the Covent Garden West End Hottest 100 Australian Gins in ‘Ginuary’ this year.

The Original Vodka is filtered through the aforementioned volcanic rock and served neat or on ice and so velvety smooth. Enjoy as a mule on ice with a nip of pineapple juice, two nips of ginger beer and a squeeze of lime.

The Parfait Gin is a homage to the glory days of the Big Pineapple and the country wide fame of this iconic destination’s Pineapple Parfaitpineapple, passionfruit, strawberry, mango, vanilla and coconut tumbling across your palate like a fruit salad. Just like it would have been back in the day as you tucked into dessert heaven scooped from a hollowed half of a pineapple. Pure nostalgia and pretty damn close to their original vision of bottling the essence of what it is to be Sunshine Coast.

Matt reminds us that with the variety of spirit and spirit related products on offer it’s easy for many consumers to be confused or overwhelmed.

What is about the sparkling ocean and lush hills of the Sunshine Coast? How do they just seem to make you forget all the worries that brought you here in the first place? Deb Caruso discovers how Sunshine & Sons didn’t know the answer but got to thinking – if only they could bottle it.

When four best mates threw their collective lot in to solve this puzzle there was only one way to go about it. The Sunshine Coast is a premium place and deserved to have a drink that captured that spirit. “Whatever it takes,” they said to each other.

Matt Hobson, a Founder of Sunshine & Sons, tells us that for him “my friends, family and tourists alike visit the Sunshine Coast and sample our lifestyle with just a little envy that the region others like myself are lucky enough to call home is not their own.”

“Sunshine & Sons absolutely wanted to do justice to this and the promise and the memory,” he said. “It’s all about the allure and the warmth of Queensland’s beautiful subtropical coast.

“We started with the finest copper sheet available and with industry legend and Sunshine & Sons Head Distiller Adam Chapman pushing Tasmanian artisan copper workers to the limit of their craft, the hand-made pot stills and the steam that heats them came to life on Australia Day of 2020.”

Named ‘Sarah’ and ‘Maria’, the boys believe their stills are the finest examples of their kind on mainland Australia distilling the very finest distilled spirits.

Spirits that are absolutely intended to make the Sunshine Coast proud.

At every step of production from the ingredients selected and throughout the entirety of the distilling process Sunshine & Sons products are guaranteed to impress. From the bespoke Woombye Water to the volcanic rocks harvested

“Our Original Dry Gin and Original Vodka are both widely retailed throughout the Coast and from Hobart to Cairns – including in the major retailers as well as many, many independents and bars and clubs,” he said. “They are artisan distilled for the discerning drinker who just knows there is something better waiting for them.

“We know there are many other options, including the plethora of sweetened, flavoured and blended drinks, but we love hearing the feedback from consumers who have had the opportunity to fall in love with true craft spirits and tell us they didn’t realise what they have been missing out on.”

The boys at Sunshine & Sons love showing people what they are up to and what amazing products are next and in development. Tastings and Distillery tours are absolutely free with no need to book. Say g’day at the Distillery, 104 Nambour Connection Rd Woombye between 10am to 5pm everyday or gday@sunshineandsons.com.au

DIABLO A GO-GO

The relocation of the Diablo Pop Up Bar was cause for celebration! Deb Caruso was on hand to check it out (it’s called research).

Diablo & Co owner and creator Dimi Limnatitis knows how to deliver an outstanding product and exceptional experiences.

The relocation of the Pop Up Bar to a shady oasis behind the Big Pineapple at Woombye is not only a stunning venue, but it’s also a nice nod to the Diablo & Co commitment to using 100% Australian produce, most of it grown locally.

The Bali-style bar cranks out the

cocktails from Diablo’s signature range of Alcoholic Ginger Beer, liqueurs and spirits, particulary the Eros Vodka and Black Cockatoo rum range; while guests enjoy cool breezes and shade provided by the signature Diablo & Co umbrellas and a sprawling Poinciana tree.

Live music, food trucks and surprise visits from the friendly and furry animals from neighbouring Wildlife HQ make it a fun family day out.

PHOTOS: KATJA ANTON

COOKING the Books

Guests gathered to feast on dishes from the newly-released VanillaFood Cookbook. Deb Caruso was there to catch every mouthwatering morsel.

When Nilla Tomkins realised her dream of producing a cookbook using the favourite dishes from her popular cafés, it seemed only fair to celebrate with a feast fresh from the pages of the 230-page tome.

Nilla’s decade-long dream to share her recipes for wholesome and real food that tastes as good as it looks came to life with the launch of the VanillaFood Cookbook in December 2020.

With more than 70 vegetarian recipes and a plethora of vegan and gluten free and dairy free options, the cookbook has been met with a hearty reception from foodies all over the globe.

Sales have been strong with thousands of books bought locally as well as shipped overseas to countries including Nilla’s home country of Denmark but also Japan, Switzerland, Spain and USA.

Nilla said producing the cookbook was a fun and creative process.

“Working with the team at IN Publishing (who also produce Hello Sunshine Magazine) made the process easy and allowed me to focus on adapting the recipes for the home cook.

“Every day I am surprised with orders from around the world and customers who come into our cafés and share the favourite dish they have created at home.

“For me, that is the best bit.”

If the VanillaFood Cookbook is a project from the heart, Nilla’s next move is a project from her home, a cookbook sharing stories and dishes from her early life in Denmark.

For now, purchase the stunning cookbook online, from a local bookstore or the VanillaFood cafés.

PHOTOS: AMY HEMMINGS, LUMEA PHOTOS

RECIPE - ROASTED BEETROOT HUMMUS

I love the vibrant pink colour that beetroot adds to hummus. Roasted beetroots, with their sweetness add a delicious twist to the traditional hummus! It’s easy and healthy and can be served as a dip, added to salads or in wraps - Nilla

Ingredients:

2 cups chickpeas, cooked

2 medium beetroots, cut into quarters

2 tablespoons olive oil, for roasting

2 cloves garlic, crushed

1 large lemon, zest and juice

Method:

4 tablespoons unhulled

tahini

4 tablespoons olive oil

Sea salt

2 teaspoons ground cumin

1/2 cup filtered water

• Preheat the oven to 160°C. Place the beetroot quarters on a lined roasting tray, drizzle with olive oil and roast for 35 minutes.

• Place the chickpeas, roasted beetroot and garlic into a food processor and process until ground. Add the remaining ingredients and process until creamy, adding more water as needed to reach desired consistency.

• Add more lemon juice or salt to taste.

• Drizzle with olive oil and sesame seeds when serving.

• Store in a jar in the fridge for up to 1 week.

PHOTO: AMY HEMMINGS, LUMEA PHOTOS

Raph wears white linen short sleeve shirt and natural linen pant from Okanui, ph 1800 652 684.

Mel wears We The Native Willow Cape, wethenative.com; Imagine Western belt from Belle Collective and Co, ph 0407 762 436; 18k yellow gold Boulder Opal pendant; 14k yellow gold Boulder Opal earrings from Opals Down Under, ph 5494 5400.

Now more than ever we are seeking out long-lasting fashion that we love. The conscious consumer supports local business and embraces ethical and sustainable fashion. The beauty of the slow fashion movement is that we all shall stand out in unique clothing and jewellery rather than looking like everyone else in mass produced, environmentally-damaging fast fashion. I’ve scoured the boutiques and found some stunning new, preloved and vintage clothing plus some very special new and antique jewels that stole my heart - and hopefully yours too.

You’ll certainly feel the love in this shoot – our models own Nirvana Life Macro Meals owner Melissa (personal trainer, Nirvana Life) and Raphael (local chef at Bang Bang) are newly engaged and planning an October wedding. Raph proposed to Mel in such a romantic way on New Year’s Day 2021 that this was my inspiration for the fashion editoriallet’s soak up some of that fresh young love as our models showcase some of my favourite fashion finds.

Tsonga • Ascari • Rilassare • Django and Juliette • Kroten • Vianova

14k white gold ring with Lightning Ridge Black Opal and diamonds, Opals Down Under, ph 5494 5400

18k white gold pendant with Queensland Boulder Opal and diamonds, Opals Down Under, ph 5494 5400

14k white gold ring with Lightning Ridge Black Opal and diamonds, Opals Down Under, ph 5494 5400

Sterling silver Boulder Opal bangle; 18k white gold Black Opal and diamond ring; 14k white gold Black Opal ring from Opals Down Under, ph 5494 5400.

Raph wears white linen short sleeve shirt and Classic short shorts in Hibiscus red, Okanui, ph 1800 652 684

Mel wears Feline bra and brief in Hamilton from Matilda Cove, matildacove.com.au

Mel and Raph wear Birkenstocks, Feet First Footwear, ph 5447 2211

“Nevaeh” pale teal Marquise Tourmaline and diamond ring in 18ct white gold, To Hold and to Have, ph 5477 0561.

Mel wears Bonita Mailott dusty rose rib from Matilda Cove, matildacove.com.au

South Sea Pearl strand with yellow and white diamond and citrine pendant 18k white and yellow gold, 9k yellow gold and South Sea Pearl ring, 9k rose gold bangle, To Hold and To Have, ph 5477 0561

Saltwater Eco Tours offers a unique experience on board an historical timber sailing vessel, in the traditional waters of the local Kabi Kabi or “Saltwater People”.

Simon Thornalley is the Captain of the ‘Spray of the Coral Coast’ – a 100 year old classic 58ft gaff-rigged Huon pine ketch available for sunset cruises, private charters and cultural tours.

Released from the rough, carefully shaped, and polished to perfection.

It's rare, it's precious and utterly unique. There will never be another one like it.

We know that what we do is something very special because there is nothing quite like the moment when an opal captures your heart. See

Raph wears short sleeve classic stripe shirt and Castaway walk short in navy from Okanui, ph 1800 652 684; and Midnight watch from Stone & Browne, stoneandbrowne.com

Mel wears Morrison Maeve dress, Belle Collective and Co, ph 0407 762 436; Woow sunglasses, Hammond Optometry, ph 5476 2333; and woven bag, Uncle George, ph 5474 5871

Straw hat, Uncle George, ph 5474 5871

Print scarf, Uncle George, ph 5474 5871

Morrison Orla shirt dress red check, Gingers Boutique, ph 5373 6476

Bulibasha Babouche shoe, Meraki Thread Co, merakithreadco.com.au

Woven navy tote bag, Uncle George, ph 5474 5871

Woow sunglasses, Hammond Optometry, ph 5476 2333

Galibelle Giovanna shoes with changeable straps, Hill Top Toes, ph 5442 9326

Raph wears Mango logo T, Okanui, ph 1800 652 684 Mel wears Morrison Orla shirt dress red check, Gingers Boutique, ph 5373 6476; Ruby and diamond Art Deco 18ct white and yellow gold ring and Miriana Swarovski Crystal earrings, To Hold and To Have, ph 5477 0561

Mel wears Morrison dress, Gingers Boutique, ph 5373 6476; Opera length South Sea Pearl strand and South Sea Pearl and diamond enhancer pendant, To Hold and To Have, ph 5477 0561

World of Wacker polymer clay earrings @worldofwackerearrings

Ladies mint face watch, Stone & Browne, stoneandbrowne.com

Soa Lazing shoe, Hill Top Toes, ph 5442 9326

L.A Eyeworks frames, Hammond Optometry, ph 5476 2333

Sterling silver, freshwater pearl and marcasite ring, To Hold and To Have, ph 5477 0561

BEHIND THE SCENES

What happens on a shoot should stay on a shoot but I want to take you behind the scenes of a cracking day of fashion and fun.

Hair and makeup is always a buzz first thing in the morning and this shoot was super glamorous in the art deco inspired Boujee Blow Bar in Mooloolaba. The Giggle Bar delivered with lots of laughs (no booze required when you’re hopped up on caffeine from the local baristas on the Esplanade). Hair and makeup team Zarly and Charlie created a sultry vibe for some sexy couple shots with our newlyengaged models Raph and Mel. Mel is a personal trainer and Raph is a chef. Together they have a home delivered ready-to-eat macro meal company called Nirvana Life Meals so we had lots of banter about weddings and wellness. We shot on location at Boujee Blowbar and down the street at Avenue J Jeweller before we hot-stepped our way to take over The Wharf.

A quick lunch at Spero before a hair and makeup refresh with Zoe at Treasure Store. A more subtle sea swept look for our models to board the iconic Spray Of The Coral Coast - a 100 year old timber sailing boat with Captain Simon keeping the craziness in check.

Raph wears Rhythm Classic short sleeve linen shirt and Jaquard Jam shorts, Meraki Thread Co, merakithreadco.com.au

Mel wears vintage 80s floral dress and limited-edition earrings, Treasure Store ph 0488 288 250; straw hat, Gingers Boutique, ph 5373 6476

Both wear watches from Stone & Browne, stoneandbrowne.com

Photographer Charlotte

Studio had to manoeuvre into some tricky spots to get the best angles amongst the rigging and sails of our Saltwater Eco Tours ship.

We were all shipshape, despite a very hot day with a reel of amazing fashion editorial pics for you to enjoy!

CREATIVE DIRECTOR: Carlie Wacker @worldofwacker

PHOTOGRAPHER: Charlotte @thebrandingbar_studio

HAIR AND MAKEUP: Zoe Treasure Store 0488 288 250 and Zarly and Charlie Boujee Blow Bar @boujeeblowbar

MODELS: Melissa Donnelly @nirvanalife.meljade and Raphael Miragaia @nirvanalife.meals

LOCATION: Saltwater Eco Tours @saltwaterecotours Mooloolaba Wharf @thewharfmooloolaba Boujee Blow Bar @boujeeblowbar

of The Branding Bar

Res Rei Anise frames, Eyes on Buderim, ph 5477 0293

Rose Kroten shoe, Hill Top Toes, ph 5442 9326

Wacoal Embrace Lace Woodrose mauve chalk soft cup bar, Ladybird Noosa, ph 5455 4070

Brave & True tote bag, Gingers Boutique, ph

Floral arrangement, Buds On Buderim, ph 5445 3211

Mel wears Keshet shorts and Salvation Jewellery earrings, Uncle George, ph 5474 5871. Gold circle bag, Belle Collective and Co, ph 0407 762 436; Ecco shoes, Feet First Footwear, ph 5447 2211.

Handmade Cushion Cut

Ceylon Sapphire & Diamond Ring $31,500

Original Art Deco 14ct White Gold Diamond Ring $5,500

Australian Pink Argyle Diamond & Black Opal Cluster Ring $66,000

Sue Gaylard - OWNER

Salvation Jewellery earrings, Uncle George, ph 5474 5871

Cam Cacatoe bag, Uncle George, ph 5474 5871

Res Rei Ranuncolo Sunglasses, Eyes on Buderim, ph 5477 0293

Edwardian gold hinged bangle, fully hallmarked Birmingham 1912, Avenue J, ph 5444 4422

French handmade in platinum Art Deco style emerald cut green tourmaline, Avenue J, ph 5444 4422 Gold circle bag, Belle Collective and Co, ph 0407 762 436

Raph wears Okanui, ph 1800 652 684 Mel wears Ladli Australia top and linen pants, Uncle George, ph 5474 5871

Mel wears new and antique amethyst jewellery, Avenue J, ph 5444 4422

Scrunchies by Senorita Scrunchie, @senorita.scrunchie

Victorian 9ct yellow gold Lover’s Knot amethyst drop hook earrings, Avenue J, ph 5444

Australian Edwardian 9ct amethyst and seed pearl necklace. c1900, Avenue J, ph 5444 4422

9ct rose gold oval amethyst and diamond Victorian style half hoop ring, Avenue J, ph 5444 4422

Purple flower, Belle Collective and Co, ph 0407 762 436

9ct yellow gold oval amethyst and diamond cluster ring, Avenue J, ph 5444 4422

Mel wears new and antique amethyst jewellery, Avenue J, ph 5444 4422

Mel wears Marie Jo Avero round shape bra, Ladybird Noosa, ph 5455 4070. Gold plate leaf earrings with matching gold plate leaf pendant and selection of unique and traditional gold bangles, Maleny Jewellers, ph 5494 3477

9ct yellow gold cushion cut garnet with a bezel set diamond pendant, Maleny Jewellers, ph 5494 3477

Midnight Watch, Stone & Browne, stoneandbrowne.com

Wacoal Embrace lace ebony Shifting Sands bra and brief, Ladybird Noosa, ph 5455 4070

ph

9ct rose gold ring set with garnet and diamond halo, Maleny Jewellers, ph 5494 3477

Name Katrina Grace

Business Belle Collective & Co, Mooloolaba and Montville

How and when was Belle Collective born and which shop came first?

Belle was born as Belle Beauty and Fragrance in July 2015 in Montville. After being made redundant as a Branch Manager for one of the major banks after 19 years, I decided to venture out.

As a qualified beauty therapist I decided to offer retail and beauty and makeup services in Montville.

In February 2020 I relocated Belle to another space and changed the name to Belle Collective & Co. and decided to open the retail space up further to include ladies fashion and accessories.

In October 2020 Belle Collective & Co opened its doors at Mooloolaba offering the same concept, however different labels of clothing, making it unique to Mooloolaba.

How do you describe your shop style?

The Montville store has a romantic country feel, while Mooloolaba has a more upbeat Luxe Coastal feel.

Both stores offer unique giftware, ladies fashion and accessories and we source artwork, homewares, fashion

and furnishings that you don’t see everywhere.

I want it to be an experience for the customer both visually and to the senses when they walk into each store, making it unique and memorable.

How would you describe the Belle Collective customer?

With both stores being in tourist destinations the majority are travellers of all ages and styles.

However we also have a large following of locals that return regularly.

What inspires your seasonal style?

When I’m buying, I think ‘what

customer would wear this, is it the right fabric, the right price, is it going to be popular?’

I try not to put my personal input into it too much.

With giftware, that’s a different story: if it’s girly, pretty and not the norm I run with it.

“Stack them high and watch them fly”

What do you love most about working on the Sunshine Coast?

I live in Noosa, so I think I have the best of everything: tranquil Montville, hip Mooloolaba and beautiful Noosa.

What advice can you share with fashion start-ups and retailers?

“Stack them high and watch them fly” has always been my motto! Also don’t be afraid to try new things, if something doesn’t sell, try another. There are so many small businesses offering beautiful products out there, if only I could have all my favourites.

What can we expect to see in the next season of fashion and giftware?

As both stores have numerous labels, I’m finding that it’s all about comfort, beautiful linens and colours.

For autumn and winter, I’m finding mustards, rust and burgundy are going to feature; and for spring and summer it’ll be gorgeous mint, lilac and my favourite pale pink. In giftware and homewares, it’s all about the natural look - macrame, raffia, caneware.

What fashion item can you NOT live without?

I love love love my short and long jumpsuits. My favourite go to. Of course you have to have the earrings to match!

FAVE FIVE

Fave Hobby: Boxing

Fave Drink: French martini

Fave Food: Thai

Fave Colour: Pink, of course!

Fave Saying: “She believed she could so she did”

PHOTOS: LEAH BLISSET

NATURALHues

Timber platter, bowl, pinch pot, tumbler, te.de & co, ph 0408 116 696

Assorted vases & throw, Manawee Garden Centre, ph 5445 2406

Timber cofee table, Uncle George, ph 5474 5871

Barnacle vase, Uncle George, ph 5474 5871

Dinner plate, pots, Manawee Garden Centre, ph 5445 2406

True Life by Steven Harris, The Maleny Bookshop, ph 5494 3666

Vases, Buds On Buderim, ph 5445 3211

Teaspoons, Manawee Garden Centre, ph 5445 2406

Tea mug, Uncle George, ph 5474 5871

PRETTY Pastels

Create a feeling of tranquility and timelessness with soft colours and stunning textures.

Blush Pots, Manawee Garden Centre, ph 5445 2406

Small decorative planters, Manawee Garden Centre, ph 5445 2406

Blush ceramic jug & smoke glass vase, Buds On Buderim, ph 5445 3211

Fragrant sachets, Belle Collective & Co, ph 0407 762 436

Candelabra, Uncle George, ph 5474 5871

Various vintage and unique books, The Maleny Bookshop, ph 5494 3666

Vases, Buds On Buderim, ph 5445 3211

Timber hall table, Uncle George, ph 5474 5871

CONVERSATION Piece

Strike

Wine ice tub, Uncle George, ph 5474 5871

Vase, Uncle George, ph 5474 5871

JP Heim Book, The Maleny Bookshop, ph 5494 3666

Horse statue, Antiques and Possibilities, ph 5472 8838

Chinese cabinet, Antiques and Possiblities, ph 5472 8838

Hen water jug, Antiques and Possibilities, ph 5472 8838

ph 5472 8838

Arm chair, Antiques and Possibilities, ph 5472 8838

Brass elephant table lamp, Uncle George, ph 5474 5871

Large outdoor pot, Manawee Garden Centre, ph 5445 2406

Vintage books, The Maleny Bookshop, ph 5494 3666

Brass hippopotamus table lamp, Uncle George, ph 5474 5871

Ceramic side table, Uncle George, ph 5474 5871

Another great piece from our COVER ARTIST!! Juwarda - People ll by Ryhia Dank, Uncle George, ph 5474 5871

BLUSHING Beauties

Create

Vases, Buds On Buderim, ph 5445 3211

Scented Candle, Belle Collective & Co, ph 0407 762 436

ph

As renowned artist Claude Monet once said: “I must have flowers always, and always.” We asked the savvy Mia from Buds On Buderim how to use flowers to bring sunshine into your life.

What are your favourite flowers? It changes all the time, especially when you’re working with them daily. We are so blessed to have great local flower farms on the Sunshine Coast, so it makes it tricky to choose an all-time favourite. At the moment it would be Dahlias, Sim Carnations or Lisianthus.

What’s the best way to care for flowers?

Give your flowers some love every two-three days by changing the water and recutting the stems. Only fill the vase one-third of the way because too much water can cause rot and yucky water. Please don’t torture your flowers with things like flower food, bleach, sugar, vodka and all the other things. They just keep the water cleaner for longer but kill your flowers quicker. Try to keep them in a cool environment away from direct sunlight and heaters.

How do you choose the right vase?

Less is more. So go with a high volume of the same flower as it will always make your vase look fuller or if you have a décor or statement vase it will show the vase off, rather than making it busy and messy. Match the flowers to the vase, for example, choose tall flowers such as Oriental Lillies or Roses for tall vases, Hydrangeas for squat vases and so on. A simple mass of stunning foliage that lasts longer can also be really effective.

Why use a filler flower or foliage?

Foliage or filler flowers can make a bouquet look bigger as well as adding an extra dimension. It also helps with design; greenery starts the sculpture and draws the outline of the design and also helps the hero flowers sit in the position we want. We try and teach our customers that greenery isn’t for

every design. For example, if you are purchasing flowers for your home, spend the extra money on the flowers to fill the vase out as any added greenery can take away from the flowers. But if you’re using a feature foliage then choose flowers that complement that and not make it look a bunch of mismatched flowers and foliage.

What advice do you have for buying flowers? Support your local florist so that you know where your flowers are getting made, you will also get more value as the florist doesn’t have to split the proceeds with a national network.

What is your top tip for filling your house with flowers on a budget:

1. Invest in a statement vase that can sit on your table, empty or filled. Smaller openings will require less flowers to fill it.

2. Shop seasonally, buy flowers or foliage that will last in that season’s conditions.

3. And my favourite, less is more! I always recommend to go with one flower type.

I understand flowers are a luxury item, so I don’t expect customers to buy hundreds of flowers in one go. I love to educate customers on buying the perfect vase first, that way you can stick to a weekly ‘bloom budget’ that always ensures your home is full of beautiful fresh blooms!

HOMEStyle

Name

Business

te.de & co Location Yandina

Tell us the te.de & co story?

It’s a story of two sisters with a lifelong dream to ‘one day’ work together, it was in our DNA.

Thiswas made possible after moving to the Sunshine Coast last year, shares Dale. It was then we had the time to start turning our dream into a reality and the plan was to open a store in our local town, Yandina.

The name te.de & co is a combination of both our initials; ‘& co’ represents our love for collaboration and community.

We chose to live in Yandina, so it made sense to bring our love for all things local, fashionable and unique to our first store in our hometown.

Without giving away our age, together we bring years of experience in interior and lighting design and styling. Our ethos is to deliver inspirational and thoughtful products from local and other Australian designers.

And your store, what’s it like?

It is a little bit of both of us.

It really all came together when we found the perfect space, a great old building with timber floors and so much charm, we knew it was destined to be home for our first store.

te.de & co really is an extension of both our homes. From the way we welcome customers through to the carefully-selected range of products by local artisans and Australian-makers.

Our aim is to share beautiful and thoughtful styling with everyday products and furniture pieces that clients can visualise in their homes.

We want our store to reflect collaboration and community by the

products we source. It is super important for us to connect the relationships between both our clients and our suppliers. We share each of the unique stories and the personality behind each of our suppliers with our clients.

We are driven by a desire to welcome everyone that enters our store, like we would welcome them to our homes.

Tell us more about your style...

Some have said our range of products are the perfect blend of country and coastal. Which is true, our style is just how we live, a blend of farmhouse and a subtle combination of country and coastal.

It is about having the best mixture of quality and timeless pieces, texture and

Tracey Barkle and Dale Robyn

colour palettes that give homes a relaxed and uncomplicated style.

As for our obsessions, we suggest clients decide on a limited colour palette and then combine texture and natural fibres, woven jute floor rugs and linen and velvet throws.

Don’t forget BOOKS! We’re particularly loving Still by Natalie Walton and A Tree in The House by Annabelle Hickson.

What is your design philosophy?

For us it’s quite simple… design philosophy in our lives and te.de & co comes from a love of using ‘honest’ and natural materials, which generally relates to timeless and classic pieces, natural fibres and soothing colours. It’s centred on the importance of creating a scheme around pieces you love.

Any design secrets to share?

Not so much secrets, more of a way we ourselves approach design and styling. It all starts with listening and connecting with our clients to clearly understand what they want to achieve in their homes as well as helping them with any problems they have and working with them to see a bigger picture. It’s then about deconstructing the area and

helping to recreate the space into what they ultimately had wanted to achieve. We love what we do and working with customers like this, just makes our day more rewarding.

How do you create the perfect space?

Collaboratively we will help inspire and guide clients to create a unique space that enhances and complements all

needs. We take a simplistic approach and really do work to a client’s budget. We can work on anything from in-home and in-store design to bring a cohesive scheme together for clients. Out of the store we also work on larger scale projects and specialise in space planning, kitchen and bathroom design and choosing the perfect external and internal finishes.

Our style is just how we live, a blend of farmhouse and a subtle combination of country and coastal.

LATEST AND Greatest

There has been quite a buzz of late around the Sunshine Coast Art Collection which recently received a significant artwork by prominent First Nations artist, the late Michael Nelson (Kumantye), Jagamara (1946-2020). This generous gesture arose from local philanthropists, the De Deyne Family, who are steadfastly passionate about the arts and culture on the Sunshine Coast. Upon seeing the painting in the 2020 Sunshine Coast Art Prize, there was no question about acquiring the work to donate it to the Collection. This gift has helped boost the representation of

Nina Shadforth celebrates the latest exhibition of the Sunshine Coast Art Collection – and explains the importance of the Collection for the community.

First Nations art and to ensure it remains on the Sunshine Coast for the community to enjoy.

Wait! Hold on, what art collection? Yes! One does exist on the Sunshine Coast and it’s an incredible cultural asset that belongs to the Sunshine Coast community. Chances are if you have walked into your local library or one of the Council administration buildings, you would have been in the presence of, or even noticed an artwork on the wall. Artworks from the Sunshine Coast Art Collection are often displayed in Council’s

libraries and civic buildings across the region, and at times, the Caloundra Regional Gallery features works from the Collection in its curated shows. There has also been instances where works from the Collection have been requested from curators outside of our region to tour around the nation in travelling exhibitions – which is fabulous exposure not only for the Sunshine Coast Art Collection, but also demonstrates the Sunshine Coast’s rich arts and culture!

Officially known as the ‘Sunshine Coast Art Collection’, it was formed when two

Michael Nelson (Kumantye) Jagamara (1946 –2020) Walpira/Luritja, ‘The Old Men’, 2019, Acrylic on canvas. Gift of the De Deyne Family through the Australian Government’s Cultural Gifts Program. Sunshine Coast Art Collection.

Photo: Mick Richards

existing Council collections from the former Caloundra City and Maroochy Shire Councils amalgamated in 2008. Years later, in 2017, Council worked with rigour behind the scenes to assess and audit the artworks in the amalgamated Collection to establish clear goals and focus areas for future acquisitions.

These are important foundations in order to shape an art collection with a distinct ‘Sunshine Coast’ identity and for it to become a long-lasting cultural asset for the community. Each artwork added to the Collection since the review has endured a process of evaluation to ensure that works align to and represent any one or more criterions in Council’s Arts and Heritage Collections Policy, for instance: ‘Contemporary Australian Art’. The assessment of a potential incoming acquisition can also be quite involved as it takes time to research the artwork and address areas of compliance within the Policy, so as to ensure consistency with the goals of the Collection.

The painting ‘The Old Men’ (pictured) by Jagamara, has been donated by the De Deyne Family through the Australian Government’s Cultural Gifts Program.

Pottery, sculpture, abstract paintings and portrait photographs, as well as landscapes and digital media by nationally renowned artists like Joe Furlonger, Natalya Hughes and local identities such as, Johanna DeMaine, Joy Roggenkamp (1928-1999), plus many more!

Artworks find their way into the Collection generally by direct donation or as a tax incentive through the Australian Government’s Cultural Gifts Program.

These have been, and still are, the main modes for acquiring artworks, in addition to the annual Sunshine Coast Art Prize, presented by Caloundra Regional Gallery, where the winning work is added to the Collection.

From the high profile artists represented, through to the philanthropic relationships that has evolved over this time, the Latest & Greatest: Sunshine Coast Art Collection Recent Acquisitions exhibition acknowledges and pays tribute to those who have made contributions that are of significant value to the size and calibre of the Collection.

If you are unable to head down to the Gallery to see the exhibition and you’re curious to know more, there’s an online art collection database on the Caloundra Regional Gallery webpage that is free for any member of the public to peruse.

Once there, you can search by artist or artwork and delve into the details about what it is made of, who by, how big or small it is in size or when it was created through to the inspiration and story behind the artwork.

LATEST & GREATEST Sunshine Coast Art Collection

Recent Acquisitions

A vibrant display of contemporary art highlighting the importance of philanthropy in the arts.

It is an exquisite rendition of traditional dot painting combined with contemporary aesthetics, depicting the Walpiri/Luritja elder’s traditional story of sacred men’s business, and features in the current exhibition at the Caloundra Regional Gallery aptly-titled, Latest & Greatest: Sunshine Coast Art Collection

Recent Acquisitions

This exhibition celebrates a remarkable period for the Sunshine Coast Art Collection, having experienced a 28% growth in the last two years in its holdings of contemporary Australian art.

More than seventy artworks selected from the recent acquisitions are on display and there’s bound to be something for everyone!

One way or another, the Sunshine Coast Art Collection is accessible to all members of the public through a vibrant program of exhibitions, region-wide displays and online.

Supported by Council, the Art Collection affords an opportunity for broad community access to learn about, appreciate and enjoy the visual arts, and as an important cultural asset in the Region, it contributes to civic pride and enrichment of our community’s cultural and social vitality. Whilst we may not have DaVinci’s Mona Lisa or Jackson Pollock’s Blue Poles in the Collection, we do have a wonderful array of artworks, that reflects the culture and character of the Region, as well as artworks of state and national significance that anyone, local or visiting, can view, consume and connect to!

www.gallery.sunshinecoast.qld.gov.au

An innovative travelling Japanese craft exhibition co-presented by The Japan Foundation, Sydney, and the Consulate General of Japan in Brisbane.

Johanna DeMaine, Hana, 2020, Southern Ice Porcelain wheel-thrown bowl form, celadon glaze, bespoke mica decals, self-printed laser decals, raised enamel, 7.5 x 10.5cm (diam.) Gift of Jane Caraffi and Tony Gill of Art on Cairncross, 2020. Photo courtesy of the artist.

Izumi Kato, Untitled, 2017. Photo courtesy of The Japan Foundation, Sydney.

More than seventy artworks selected from the recent acquisitions are on display and there’s bound to be something for everyone!

the artist in her studio a battle and a dance paint in her ponytail brush thrown down to the calico using her bare hands and she knows this could go either way a beautiful chance her cotton curtains surfing from the windows outside at the headland a photographer captures the last light and through his lens the old man leant up on the hardwood rail steely eyes cast east brass compass on a leather string falls at his chest the portrait of a man and his beloved sea and on this fancy night he brushes up alright and in this gallery under this gentle light

it’s easier to see this myriad of dreams the power that is art speaking straight to the human heart

Open Art

Nekita Roberts @theaustralianpoet

www.theaustralianpoet.com

Oftentimes I find myself looking at art and not looking ‘in’ where it is conceived and created. Yet, I really enjoy learning the backstory of an artwork, particularly the journey an artist goes on when creating artworks.

The good news is that there’s a cultural offering in the form of Open Studios Sunshine Coast coordinated and presented by Maleny-based arts collective, Arts Connect Inc., that offers anyone the opportunity to experience a world of art and taking a look inside the studios of artists to gain insights into their creations.

It is a rare and exciting opportunity to immerse yourself in the creative spaces that produce stunning art from original ceramics, drawing, glass, mixed-media, painting, photography and print; to sculpture, textiles, metalwork, woodwork, jewellery, installation, printmaking and more. There is even the opportunity to purchase a piece direct from the artist and with more than

70 local artists and galleries participating you will be spoilt for choice.

Held over two weekends in March, the Open Studios program is a celebration and showcase of the many arts practitioners, including art galleries, on the Sunshine Coast. The region has long been a source of inspiration for artists to

Nina Shadforth discovers the joy and beauty of witnessing artists at work in their creative environments as part of Open Studios Sunshine Coast.

... visitors enjoy seeing the maker spaces which can be anything from a backyard shed to a converted shipping container, warehouse, gallery studio or garden retreat.

Laura Vecmane in her Maleny Studio. Photography, Richard Muldoon/Vivid Photography.

capture the iconic beauty of the Coast’s environment through a creative lens and rendering the local attributes like the Glasshouse Mountains, beautiful coastline, wildflowers, native animals and stories of Country shared by the Traditional custodians, into a variety of art forms.

Initiatives like Open Studios Sunshine Coast plugs into cultural tourism and provides a clear indication of the abundance of creatives practicing here on the Sunshine Coast.

Recent research initiated by the Sunshine Coast Arts Foundation, reported findings that validate the appetite for arts and culture in the Region with every 9 out of 10 people reporting that ‘arts and culture makes the Sunshine Coast a better place’ and that most respondents ‘attend arts events with many getting creative themselves’. If you’re like the 9 out of 10 respondents from the Audience Research survey, or simply of the ‘hands-on practical type’, there’s also the opportunity to channel your inner creative and participate in artist-run workshops!

Event Coordinator Toni Eggleston said this year’s event would be bigger than ever. “Previously, a hinterland event, we

have extended the program and trail to include the whole Sunshine Coast region from Caloundra to Coolum,” she said. “This has allowed us to access a richer pool of talent and to provide a more diverse experience for visitors.

“One of the highlights, apart from meeting the artists, is how much visitors enjoy seeing the maker spaces which can be anything from a backyard shed to a converted shipping container, warehouse, gallery studio or garden retreat.

“Visitors will be fascinated by spaces from which artists explore their inspiration and create. It’s wonderful to get an insight into so many of our local artists’ lives and see the huge range of creativity that brings art to life.”

The self-guided tours provide the opportunity to meet local artists, purchase direct from the artist,

participate in workshops, and gain a new appreciation for the creativity of the region’s art talent. It is also a great opportunity to see works of art and studios that are not normally available for public viewing.

In the spirit of the old proverb: ‘the proof is in the pudding’, the Open Studios is a solid and popular event that has been running for ten years - and is a ‘must-do’ for your cultural calendar!

OPEN STUDIOS SUNSHINE COAST

In various artist studios on the Sunshine Coast Saturday 20 - Sunday 28 March

www.openstudiossunshinecoast.com.au

Hinterland studios open on 20-21 March

Coastal studios open on 27-28 March

Workshops will run from 22-26 March

→ EXPLORE THE SUNSHINE COAST’S ART TRAILS

Meet established and emerging local artists as they open their studio doors, rarely open to the public. Open Studios Sunshine Coast offers an exclusive behind-the-scenes look at the Sunshine Coast’s most intriguing artists’, studios and galleries.

CURATED ART TRAILS - WORKSHOPS - EVENTS

ARTS RADAR

Immerse yourself in the Sunshine Coast art scene with these savvy, surprising and spirited exhibitions!

CALOUNDRA REGIONAL GALLERY

UNTIL 14 MARCH 2021

LATEST & GREATEST: SUNSHINE COAST ART COLLECTION RECENT ACQUISITIONS

Discover some of the greatest pieces as well as new additions to the Sunshine Coast Art Collection from the past two years.

CONTEMPORARY WOOD-CARVED NETSUKE

This is a rare opportunity to experience the amazing craftsmanship and finely detailed works by contemporary carvers and artisans of the netsuke - a traditional Japanese non-slip toggle used to secure small personal items such as money pouches, inrō (medicine containers) worn suspended from the obi (a sash worn with kimono).

Tues-Fri, 10am-4pm; Sat-Sun, 10am-2pm

22 Omrah Avenue, Caloundra

Ph 5420 8299

www.gallery.sunshinecoast.qld.gov.au

GALLERY SEVENTY-SEVEN

UNTIL 19 MARCH

VIKI MURRAY: COVID LIFE – DISCOVERIES IN SOLITARY CONFINEMENT

Art at night at Gallery Seventy-Seven will showcase five local artists over five months. The illuminated artworks are only visible at night and can be viewed from Bulcock Street and Felicity Park, Caloundra. The first artist to feature is Viki Murray with her series of digital works created during the COVID lockdown. The photographs, manipulated with digital illustrative effects, are from a daily ritual recording her observations during lockdown and also a deeper exploration of her home, the street where the she lives and the studio environment.

77 Bulcock Street, Caloundra

MAROOCHYDORE LIBRARY ARTSPACE

1 MARCH – 10 APRIL

MEGAN CORRIE: ALUMINUM AND INK

The Artspace Gallery housed within the Maroochydore Library has re-opened with monthly exhibitions by locals, starting with printmaker Megan Corrie. Inspired by the uniqueness and beauty of old beach houses and native environment, Megan reflects the charm of her subjects through printmaking. Mon-Sat, 9am-5pm

44 Sixth Ave, Maroochydore

Ph 5475 8989

OLD AMBULANCE STATION

VIRTUAL EXHIBITION

SANDY DOBLE: FIRST WAVE

This Virtual Exhibition began during lockdown and can be accessed online at any time. Sandy Doble describes the experience of an artist during the lockdown, isolated in an empty public gallery, with nothing else but the mesmerising artwork.

13 MARCH - 17 APRIL

FRAGILE GARDENS: MONA RYDER

Part of the Sunshine Coast Council’s Fabric, Slow Fashion Artful Living Program, Fragile Gardens is an installation of an unknown future, anxious anticipations, rites of passage and dreamlike rituals exploring themes of domesticity, gender politics and memory through multimedia. Don’t miss artist talks and the Long Table Dinner!

Mon-Sat, 10am-3pm 80 Howard Street, Nambour www.theoldambulancestation.com

UNIVERSITY OF THE SUNSHINE COAST ART GALLERY

UNTIL 24 APRIL 2021

MYALL CREEK AND BEYOND

Explore the history and site of the 1838 Myall Creek Massacre through the work of contemporary indigenous artists. Curated by Dr Bianca Beetson, the exhibition explores this difficult shared history to create awareness about events and their continued impact on both Aboriginal and non-Aboriginal people.

Mon-Fri, 10am-4pm; Sat, 10am-1pm

USC 90 Sippy Downs Drive, Sippy Downs Ph 5459 4645

www.usc.edu.au/art-gallery

BUDERIM CRAFT COTTAGE

5-14 MARCH

FIBRE ART AND SURFACE DESIGN

Working with cotton, silk, paper, paper pulp and other fibre media and incorporating printing, dyeing, shibori, painting, felting, embroidery, bookbinding and other related techniques, local artists aim to produce contemporary art pieces both functional and decorative.

Mon-Fri 10am-2pm; Sat-Sun 10am-3pm

Buderim Craft Cottage

5 Main Street, Buderim

ARTS AND ECOLOGY CENTRE

22 MARCH – 16 APRIL

JACKY LOWRY: 50 ACRES REVEALED –LOCAL PLANTS EXPLORED IN PRINT

Local printmaker Jacky Lowry explores the intricate and diverse array of ferns, grasses, shrubs and trees found around the Conondale area where she lives.

Mon-Sun, 9.30am-4pm

33 Palm Creek Rd, Tanawha

SEAVIEW ARTISTS GALLERY

OPEN EVERY DAY (EXCEPT CHRISTMAS)

SEAVIEW ARTISTS GALLERY

This charming gallery in the coastal hamlet of Moffat Beach is the Sunshine Coast’s longest running ARI (artist-run space) established and operated purely by a community of local artists. Meet a friendly exhibiting artist to talk all things art!

Mon-Sun, 9.30am – 4.30pm

4 Seaview Terrace, Moffat Beach

Ph 5491 4788

Old Ambulance Station: Mona Ryder, Fragile Gardens. Caloundra Regional Gallery: Izumi Kato, Untitled, 2017. Photo courtesy of The Japan Foundation, Sydney. Maroochy Artspace: Megan Corrie, Yandina Red Torch, 2019, aluminium etching viscosity print on Hahnemühle paper. Photo: Mike Blackwell

ART BY BROOKS

Amanda Brooks’ vibrant and textured works on large canvases use a stunning combination of acrylics, ink washes and oils creating layer upon layer reflecting her love of nature, music and the coast

Open By Appointment

Phone 0417 071 336 artbybrooks.com.au

ART SCHOOL CO.

Home to the creative soul, Art School Co. is a new destination for fine art supplies and art classes. Directed by award winning artist Jess Le Clerc, Art School Co. guarantees the best priced art supplies on the Sunshine Coast.

The Zone, 32 Wises Road, Buderim Phone 0491 756 172 artschoolco.com

SEAJAY ART

Inspired by the ocean and natural beauty of the Sunshine Coast, Carlie moulds and manipulates resin to bring depth and texture to wall art as well as creating beautiful and unique homewares.

80 Nojoor Road, Mudjimba Phone 0402 007 758 seajayart.com.au

WARREN SALTER ART

Warren is an artist, painter, sculptor and family man who loves to capture the world how we would like it to look. He interprets and represents the phenomenon of nature on a grand scale.

178 Edwards Street, Sunshine Beach Phone 0437 543 193 warrensalterart.com.au

BCI ART STUDIO

Award-winning artist and author Denise Lamby creates artwork from reclaimed and recycled materials. Sculpture, photography, drawing and wearable art. Original artwork, books and workshops.

17 Aldinga Place, Mooloolaba Phone 0439 227 183 bciart.com.au

MARCEL DESBIENS

Inspired by a love of nature, Marcel’s environment provides beautiful content for his compositions that capture his favourite subjects - reflections on water, clouds in the sky and flowers.

19 Caloundra Street, Landsborough Phone 0457 174 596 marceldesbiens.com

JENNY HINES ART

Specialising in Statement Pieces, Jenny is a painter, photographer, printmaker and mixed media artist who creates bold and colourful abstract works in oil and acrylics, often from memory.

16 Headland Drive, Noosaville Phone 0439 375 980 jennyhinesartist.com

RAW & UNIQUE ART

Jodi puts her heart and soul into creating repurposed and recycled art that delivers unique and personal pieces. From thoughtful-commissions to memorial artwork, abstract or one-off creations.

Phone 0418 733 268

www.rawanduniqueartbyjodi.com.au rawuniqueartbyjodi

CALOUNDRA REGIONAL GALLERY

Caloundra Regional Gallery presents a changing exhibition program featuring leading local and national artists. Phone 5420 8299

www.gallery.sunshinecoast.qld.gov.au

22 Omrah Avenue, Caloundra

PHOTO CREDIT: YOUR LIFE PHOTOGRAPHY