Hello Sunshine | Autumn 2022 | HS06

THE TEAM Editor’s Note

It’s been a challenging start to the year with the pandemic and pouring rain but in true Sunshine Coast style we remain united. It is truly heartwarming to see the community come together to support the people and the place we call home whilst also reaching out to help others in our country in their time of need.

As we transition into a new season, we continue to support our muchloved local community by bringing you the SAVVY, SURPRISING, SPIRITED stories of the Sunshine Coast.

In this issue we meet our next big superstar in the world of motor racing; a Mooloolaba icon; a young woman overcoming challenges to achieve amazing feats in science; a man with a mission to bring awareness to men’s mental health and lots more.

Plus there’s the latest in food, fashion, homewares and local artists to celebrate.

We are looking forward to bringing you more than a magazine with our wine lunches and events plus our popular podcast Everyone Has a Story – Conversations from the Sunshine Coast and Noosa

I am really excited to share this issue with you and encourage you to continue to support local businesses and our Hello Sunshine Magazine clients (our family) to ensure 2022 rises above the challenges of its beginning to be a successful year for all.

Say Hello to Autumn!

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 co-Director of IN Publishing

He has enjoyed a successful career spanning almost 40 years working in media and corporate communications industries and more recently in the profit-forpurpose charity and business sector as an Independent Director and Corporate Advisor

CARLIE WACKER

EDITOR

Carlie Wacker is a presenter, MC, freelance fashion writer and stylist. She is also the Editor and Fashion Editor for Hello Sunshine Magazine and keeps busy managing our social media pages, not to mention churning out stories regularly. She has also created World of Wacker handmade polymer clay earrings.

ALI SMITH

DESIGN & OPERATIONS MANAGER

Ali is our go-to girl when it comes to 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.

SHONA SMITH

CLIENT SERVICES MANAGER

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.

JOHN CARUSO WRITER/PODCASTER/MC

After 30 years in radio, John now runs the Everyone Has a Story: Conversations from the Sunshine Coast and Noosa podcast and in between being our writer, sanity checker, accounts manager and event MC; he spends time with his first love, recording a daily Drive program for regional radio and raising his son Maximus.

RACHEL CLEARY

CLIENT SERVICES CO-ORDINATOR

As an award-winning travel consultant with a background in executive roles in recruitment and sales and marketing at resorts such as Thredbo, Hamilton Island and Sheraton Noosa; Rachel has hit the ground running to support our team and clients. Now that flights are taking off again, she will be too as her travel business ramps upthank you Rachel!

Carlie Wacker Editor

FIND US

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

WINTER 2022 DEADLINES

Bookings close: 23 May 2022

Art Deadline: 30 May 2022

hello@inpublishing.com.au

www.hellosunshinemag.com.au

GEORGIA BEARD WRITER + CONTENT CREATOR

Georgia is a feature writer and storyteller exploring the triumphs and concerns of everyday people. With a Bachelor of Creative Writing and Publishing and a Minor in Journalism under her belt, she’s passionate about giving a voice to local communities. When she’s not out in the real world, she’s lost in a novel or writing one of her own.

GEOFF WARD DISTRIBUTION

Geoff has spent his working life as a pharmacist and played tennis competitively for 40 years. He is our ‘man on the streets’ taking care of delivery and distribution of the magazines. He’s keen to meet you and to get to know you if you’re a business owner or operator who has one of our magazine stands.

PROUD WINNERS OF THE 2021 SUNSHINE COAST BUSINESS AWARDS CREATIVE INDUSTRIES - LARGE BUSINESS

2019 SUNSHINE COAST BUSINESS AWARDS CREATIVE INDUSTRIES

CONTRIBUTORS

MATT GOLINSKI FOOD

Matt 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 or at food festivals.

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.

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.

BEC

MARSHALL WRITER

Bec was a television and newspaper journalist for 18 years before she swapped newsrooms for boardrooms handling media relations, communications and marketing, brand and reputation, event management, content strategy and community engagement, with the odd emergency incident thrown in. Give Bec a laptop, a (strong black) coffee and someone to talk to and a great story will be unearthed.

PETE GOODLET GARDENING/ART

Artist, landscape designer and man about town, Pete brings his love of gardens, design and all things green and creative to our pages. Having worked with design greats Rick Eckersley and Jamie Durie and having been featured in all the top mags, Pete finally realised his lifelong dream of moving to Noosa with Dave and Oscar Wilde (man’s best friend).

HELEN FLANAGAN TRAVEL & LIFESTYLE

Noosa’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!

SPIRITED

Meet the local lad destined to become a World Champion.

ON THE COVER

“Pink Sunset” by Sheri Skele @bigi_nagala @biginagala

Read her story on page 8.

We would like to acknowledge and pay respects to the traditional owners, the Kabi Kabi and Jinibara 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.

Including: Ryhia Dank, Tony Kelly, Katie Noonan, Dimi Limnatitis, Matt Golinski, Wes Carr + more...

RUN TO PARADISE

Event: Caribbean Crush

Venue: Paradise Rum, Warana

Two local, family-owned booze businesses combined their signature products to create a cool, collaborative cocktail that set tongues and tastebuds wagging!

Paradise Rum teamed up with Lager specialists, Heads of Noosa, to launch the ‘Caribbean Crush’ Cocktail.

The concoction celebrates the best of both worlds offering a refreshing, exquisitely crafted and multi awardwinning Japanese Lager with a devilish Caribbean spiced-rum twist.

PHOTOS: MEGAN GILL

SUMMER BOUNCE

Event: In Noosa Magazine Summer

Launch Party

Venue: Bounce Noosa

Noosa’s best came together to celebrate the 30th edition of IN Noosa Magazine and to celebrate winning the Sunshine Coast Business Award for Creative Industries (large) in 2021 after also taking out the title in 2019!

Cocktails by Sunshine & Sons, Diablo Co and Heads of Noosa Japanese Lager accompanied delicious food by The Ohana Group were enjoyed at the stunning Bounce Noosa.

PHOTOS: FLORENCE LEMYRE

HAPPY HELLO!

Event: Hello Sunshine Magazine

Summer Launch

Venue: The Wharf, Mooloolaba

Hello Sunshine Magazine family and friends gathered at The Wharf to celebrate its first birthday - and the biggest edition yet! Food from Spero was washed down with Diablo Alcoholic Ginger Beer, Heads of Noosa Japanese Lager and showstopping Sunshine & Sons Gin cocktails whipped up by The Bartenders. Cupcakes by Zoe Clark added a sweet sensation and guests were treated to a rendition of Happy Birthday by Tia Mullins from The Voice!

HOLE LOTTA LOVE

Event: Kenilworth Bakery opening

Venue: The Wharf, Mooloolaba

There was a hole lotta love for Kenilworth Bakery when it opened its second store at The Wharf Mooloolaba. Offering delectable donuts in every size and flavour including the worldfamous 1kg donut and Coffee Donut; the Bakery is also home to the 1kg sausage roll as well as artisan pies. There is something for everyone with specially-made doggy donuts also keeping the four-legged friends happy.

PHOTOS: KIERAN TUNBRIDGE

PHOTOS: MEGAN GILL

DREAMING THROUGH APaintbrush

Like the ancestors before her, Bidjara artist Sheri Skele uses paintings to tell stories of coastal landscapes. Georgia Beard explores her journey to discover her indigenous heritage and preserve her culture on the canvas for generations to come.

When Sheri Skele goes into her art studio, her daughters often follow. Heart, 7, and Haven, 4, love to watch as warm colours and nature-inspired patterns move from the paintbrush to the canvas. Sometimes she gives them their own canvases, and two generations paint alongside each other.

This sense of connection and family heritage is important to Sheri. As a proud Bidjara woman living on Gubbi Gubbi land on the Sunshine Coast, she connects to her deep-rooted indigenous culture through artistic expression.

Her style is free flowing, using Aboriginal dot techniques, symbology and natural ochre pigments to symbolise diversity and reflect the local landscape.

She hasn’t been painting for long. After dabbling in cake decorating and arts and crafts over the years, she first picked up a paintbrush in the wake of COVID-19 lockdowns.

“I’ve always been able to express myself through art, but I didn’t know I could actually paint, so that came as quite a surprise to me,” she said.

“My first idea was inspired by local Gubbi Gubbi country.

“I grew up listening to John Williamson, and I just love his music. He sings about Australia and the different Aboriginal communities he’s visited and that also inspires me.”

Sheri embraced Aboriginal art as a form of expression, establishing her business as an artist and digital designer.

Through Bigi Nagala – meaning ‘I am dreaming’ in Bidjara language – she tells stories of the environment and shares memories of culture and country.

“Aboriginal art wasn’t really a choice,” she says. “It was more intuitive. That’s what felt right for me, and it just came through naturally.”

Growing up on the Sunshine Coast, Sheri originally believed her family belonged to the Gubbi Gubbi people and spent years unaware of her true Bidjara background.

“Like so many of my Aboriginal brothers and sisters, I grew up not fully understanding my heritage,” she said. “Understanding my past allowed me to learn about another culture and I use this research and knowledge to empower me and influence my art.”

Although most of her elders are no longer alive, the elders Sheri was able to meet have welcomed and encouraged

her. She continued to explore her identity through her own research, joining Bidjara groups on social media and meeting other Bidjara people whose land spans across South West Queensland and is home to substantial Indigenous cultural heritage, Indigenous healing places, undisturbed natural bushlands, lagoons, wildlife and ancient waterways.

Sheri also gained opportunities to

Sun on the Mountains

travel and experience different Aboriginal communities and traditions.

While living in the town of Nhulunbuy in the Northern Territory, she landed a job at Dhimurru Aboriginal Corporation, which facilitates the protection, conservation and sustainable management of land for recreational use. There, she found community among other indigenous people.

“When I was travelling, my aunties and uncles took me out bush,” she said. “They weren’t my actual aunties and uncles, they just took me under their wing, and that’s what they asked me to call them.”

“They were Yolgnu, part of the Northeast Arnhem Land culture. They shared many stories with me and began teaching me how to live off country.

“That was where my spark to get to know my culture was lit.”

Now Sheri draws her artistic inspiration from a childhood spent on the Sunshine Coast beaches, and an adulthood spent exploring her Aboriginal heritage.

Our dreamy cover art, Pink Sunset, arranges Aboriginal symbols of people and meeting places in a natural landscape with hues of peach and gold,

revealing the rich indigenous history of our region.

A former Pharmacy Assistant, Sheri also has completed a Bachelor Degree in Social Science with a Geography Major and an Urban Planning Minor.

However, art now has her heart.

“When people look at my art, I hope they can learn a little bit more about the oldest surviving culture in the world,” she said. “I would like to inspire people, particularly non-indigenous people, so they can take it upon themselves to understand our culture.

“I know this is my passion now and this is what I want to do for the rest of my life - and I want to teach my daughters.

“Every time I’m painting, and they come into the studio, they’re asking me questions, which prompts really good conversations.

“I didn’t grow up in a family or a home where we talked about it. I was always envious of other people who were lucky to grow up completely immersed in their culture, so I just want to expose the girls to their culture as much as I can.”

Discover more about Sheri’s story and artwork at www.biginigala.com.au

Aboriginal art wasn’t really a choice. It was more intuitive.

Pink Sunset from the Golden Arch Collection

Sheri Skele

Left: The Time is Now Above: Waterholes and A Journey

Photo: Little Lotus Photography

SAY HELLO TO... Philip Hart

He lives and loves Mooloolaba, however it is Philip Hart’s unwavering entrepreneurial spirit and insatiable thirst for business diversity that comes as a surprise. Helen Flanagan had a heart to Hart.

The world was undoubtedly Philip Hart’s oyster, when he established a catering and wine company aged just 19, then sold it, returning to his forte of finance. He later co-founded Australia’s largest independent financial services company, now the 5th largest.

Philip resigned from operational duties in 2010, looked at a spreadsheet for a dive business and bought it with younger son Daniel. His wife Susan subsequently suggested they should escape cold Melbourne and check out Sunreef, in this place called Mooloolaba.

After swimming in crystal-clear 22-degree Celsius water at 8.30am every day, they decided it was the best place ever - and the perfect place to develop hospitality, tourism, adventure and fitness enterprises.

Coinciding with a move to the Mooloolaba Wharf, which had been revamped with a serious injection of pizzazz, was the expansion of Sunreef, the largest dive centre in south-east Queensland offering local reef dives, snorkelling trips and diving on the ex-HMAS Brisbane. New additions included a first for Australia, the globally popular Swimming with Humpback Whales experience, whale watching on board Whale One, and dining at The Dock waterside restaurant.

Ten seconds from toes-in-the-sand, and high on Mooloolaba Esplanade with sweeping views of the Coral Sea from Noosa Heads to Point Cartwright and beyond, is the ‘home office’. From here, Phillip manages 150 people, buys businesses such as Melbourne’s oldest

pub with elder son Jared, and waits very patiently for his membership to the Headland Golf Club to eventuate.

He is a typical Melburnian when it comes to good coffee, so he jumps on his pushie regularly and heads to The Wharf where he finds a ‘made with care’ blend.

“Businesses continue to accumulate,” explained Philip. “In Melbourne with two

other restaurants, and here on the coast with the development of Hatted Chef ready-to-eat meals. And most recently it’s Ezyfit Gym with son Dan managing the operation with wife Katie. Both are certified personal trainers.

“It’s been enlightening as a member of

…where you can savour fresh local produce, literally from paddock to plate and trawler to table.

as bookings.com and TripAdvisor were used.”

Phillip of course concurs with the survey, although he retains a soft spot for Melbourne, with its buoyant restaurant scene and four-seasons-in-a-day climate.

“We enjoy a Melbourne visit for a change of pace and scenery however love the idyllic sub-tropical climate here,” he said. “The beach, our coastal home with a head office to boot, also indulging in favourite pastimes such as dining out with myriad wonderful restaurant options, where you can savour fresh local produce, literally from paddock to plate and trawler to table.

“Mooloolaba affords us a great lifestyle and work relationship, but most importantly it is the closeness to family and friends, with our four-year-old granddaughter heading the list.

“Nothing beats lunch on the terrace or around the pool with them and Mooloolaba prawns, tuna, reef fish, steaks and drinks of choice taking centre stage. This truly is the good life.”

PHOTOS: MEGAN GILL

CRANE, TRAINS & Planes

Jennifer Swaine looks at the key indicators that the future of the region is looking up, in more ways than one!

For those of us who live on the Sunshine Coast, it is a commonly shared belief that we live in a pretty special place. As we have grown and matured over the past ten years or so, we have also drawn the attention of the rest of Australia, many of whom have decided that the grass must be greener north of the border.

In recent years our population has grown, development has forged ahead and investment into the region has increased significantly.

There are several key indicators that the region is on the up:

MOVING TO THE REGION

The latest Regional Movers Index, which analyses movement between Australia’s regions and capital cities, confirms that in recent decades more people have been moving out of our capital cities than into them. In fact, over the last two years during the pandemic, people left the capital cities at a rate that was 15 per cent higher on average than the previous two years.

And while the Gold Coast was the leading Australian Local Government Area (LGA) to attract regional migration away from the capitals with 11 per cent

of departing city dwellers in 2021; the Sunshine Coast came in second place at five per cent with Noosa further down the list with one per cent.

But it is the Annual Growth figures that warrant a closer look. As we closed out 2021, migration to the Sunshine Coast was up seven per cent on 2020, the Gold Coast was up four per cent and Noosa had experienced annual growth of 22 per cent!

With a finite amount of housing in Noosa this may explain why securing property in the area is somewhat of a challenge.

CRANES IN THE SKY

A sure sign a region is growing is the number of cranes that can be seen towering across the skyline. The crane count is a good indicator of investment and confidence in a region and is largely considered a visual barometer of the growth that is to follow.

The most recent Rider Levett Bucknall Crane Index (Quarter Three, 2021) revealed there were 13 cranes in operation across the region. Eleven of those cranes were working on residential developments with a civic sector crane at the City Hall project in the emerging Maroochydore

CBD and a hotel crane working on the Holiday Inn in the same vicinity.

For the foreseeable future, we can expect to see more cranes dotted across our skies as new developments across all industry sectors get underway, providing jobs and economic benefits to the region.

BONZA NEWS FOR THE SUNSHINE COAST

The Sunshine Coast has earned a reputation for being the “entrepreneurial capital of Australia”, so it was little surprise that start-up budget airline Bonza decided to base its operations here. Deliberately not competing with the major carriers, Bonza has strategically gone after routes that are either not serviced at all or are not serviced by a low-cost carrier, which just may prove to be a strategy that wins the hearts and minds of the everyday Aussie.

Bonza will operate 37 flights per week across 12 routes from the Sunshine Coast, nine of which have never been serviced from here previously.

Destinations soon to be available at low-cost fares include Albury, Avalon, Cairns, Coffs Harbour, Mackay, Melbourne, Mildura, Newcastle, Port Macquarie, Rockhampton, Townsville and the Whitsundays Coast.

OPPORTUNITIES AND GROWTH ATTRACT TALENT

As the region continues to grow and prosper, we will see continued migration to the area and it won’t simply be because of the lifestyle and weather.

As we attract larger businesses and investments, we will need a highly skilled workforce to support these organisations. Attracting experienced and senior talent into leadership roles will help develop the people we already have here and enhance our expertise and skills across a range of industries and businesses.

AN ACCESSIBLE REGION

Community feedback is now being sought on the state government’s Southern Sunshine Coast Public Transport Strategy and nothing is off the table as the state government looks at “key corridors” that will connect the many communities peppered across the region.

Importantly, the much-needed heavy rail between the Sunshine Coast and Brisbane remains a component of the strategy, as is the consideration for light rail and an expanded bus network.

and Main Roads Minister Mark Bailey said it contained the vision for future public transport options in the region.

“The Sunshine Coast is Queensland’s third biggest city and as the region’s population continues to grow, so too does the need for an efficient and well connected public transport network,” Mr Bailey said. “What we now have is a blueprint for short, medium and long-term transport developments in the region – whether that be bus corridors, heavy rail or multi-modal connections.

“Public transport will be developed around key corridors and connections to complement the southern Sunshine Coast’s character as well as keep people moving to and through the area.”

This all sounds promising, but we need workable public transport solutions sooner rather than later for this region to truly prosper. The people of the region deserve far better than what currently exists and the lack of reliable public transport options is hurting everyone who lives and works here.

It is an exciting time to be living and working on the Sunshine Coast.

From Noosa to Caloundra there is opportunity everywhere you look. And while there will always be things we can and should do better, for the moment all the signs indicate we are entering a very exciting period of growth that will provide long term benefits for the region.

Construction of L2, the second stage of Lumina at Settler’s Cove.

SHINING THROUGH THE Spectrum

Is it possible to be a high achiever as well as a quiet one? Can you ever bounce back from bad experiences? Do we have the power to choose if adversity or ‘difference’ will make or break us?

Spend an hour with Peregian Springs 21-year-old Laura Dionysius and there is no question. The only answer is ‘yes’. Resilient, determined and making some astonishing waves in scientific research, Laura is the first student from Peregian Beach College to earn First Class Honours at university.

Before we get to the topic of her Honours research (because it takes some explaining), there are more achievements to note.

In Year 11 and 12, Laura took extra university-level subjects as part of USC’s Headstart program.

Being misunderstood and bullied are distant memories for autistic woman Laura Dionysius. With courage, tenacity and resilience, she is now focused on achieving some amazing feats in science, writes Bec Marshall.

“They were easier than my school subjects,” she said.

After school, Laura did a Bachelor of Science degree with majors in microbiology and biotechnology, and a minor in genetics. While at uni, she was the third person to tackle her Honours project, which included studies never done in Australia. The others quit while she successfully completed it.

She graduated with a Bachelor of Science late last year and will attend her Honours graduation a week before her 22nd birthday in April this year.

Recently, an article Laura co-wrote was accepted for publication in an upcoming special issue of Microbiology Australia. A huge achievement on its own, made even more remarkable given how much it means to be named as a first

author. This identifies her as the most important contributor to the research in the article, and it is highly unusual for Honours students to feature first.

“I’m very excited,” Laura said. “It’s pretty important to be listed as first author, especially in science papers.”

Two more publishing opportunities beckon; a review paper Laura is writing as a companion piece to the above article and is a minor author for a book chapter about bacteria found in sea foam in Sunshine Coast marine waters.

Laura is also an autistic woman who has accomplished these iceberg-tipped achievements despite enduring some very tough times in high school.

“Do you like nuts?”

The question appears out of the blue,

when Laura is asked to explain her complex Honours research.

“Have you ever noticed how they sometimes smell funny, or off?”

Turns out, the ‘things’ causing that musty, mildewy smell are bacteria that produce volatile organic compounds (VOCs). Laura’s research tested methods to isolate, purify and remove them from the surface of peanuts. Her thesis showed that bacteria-eating agents called streptophages are effective in reducing VOCs on nut surfaces.

“Honours is a like a mini-PhD,” she said of the year she spent essentially locked away, missing out on moments with family and friends.

“I really like a challenge and I like to think ahead so that I research things that will help people and have relevance,” she said. “I want to do good research that’s

helpful even if the direct implications aren’t recognisable straight away.

“This was the first study done in Australia using Australian (nut) products. I haven’t tried any nuts. I don’t really eat them as I’m very fussy.

“One of the challenges I have is that I can’t tell when I’m hungry or thirsty,” Laura explains. “I use daily reminders a lot to remind me to eat and drink at certain times.

“My mum loves macadamias, but she’s always saying to me ‘don’t tell me what’s on my nuts’.”

She paid tribute to her supervisor Dr Ipek Kurtböke and chemistry professor Dr Peter Brooks. She also thanked her mum and her grandparents Sandra and Bernie Disney for letting her stay with them during her studies and driving her to the bus stop so she could catch a bus closer to uni.

Laura is now taking a well-earned break while applying for jobs and considering a future PhD combining microbiology, molecular biology, and genetics, ideally in biosecurity or women’s health.

There’s no time to reflect on her achievements, though.

“No, there’s always more to do,” she says. “It’s very hard for me to take a break. I feel like I need to be active all the time. Getting my PhD would be kind

of nice, but we’ll see. I want to get more skills, especially in genetics. Nothing feels big for me, I just do what I need to do to keep challenging myself.”

While she weighs up her considerable options, she’s enjoying simple things. Happy places include hanging out with her brother Damon who is also on the spectrum but has high needs; going op-shopping; reading comics; watching Scooby Doo or Get Smart and getting in some driving practice as a P-plater.

Life is good. A far cry from some challenging times a few years ago.

“School was a mess,” she said. “I had a hard time figuring out how to make friends, and what friends were. I really like playing The Sims™ game because you can select an emotion (for your character) from a menu and that was nice and clear.

“These days, I am probably happiest doing stuff with my brother or with my friends. It’s taken a long time to get to this point and now I am enjoying it. It’s really nice.”

If given the choice to have autism or not?

“It would be easier, but I probably wouldn’t be doing scientific research. So, I wouldn’t choose not to have autism.”

Thank goodness Laura is happy to be exactly who she is. The world is much better for it.

I believe that inside every person who is bullied there is a strength and a tenacity to survive. You don’t always know that this strength exists, but if you make it through those dark times, you become aware. You become a survivor, someone whose courage and spirit are far stronger than all of the hate and cruelty of their bullies. The one thing that I want to impart to children with autism is knowledge of their own inner strength, and the belief that one day at a time, they, too, can get through this.

- Amy Gravino, international speaker and autism advocate

PHOTOS: IAN WALDIE

Anywhere, anyway, anywho! The Anywhere Festival is on its way to inspire, challenge and delight us this Autumn.

In a host of unconventional venues, you will witness unique theatrical performances, anywhere but the norm.

Be prepared to suspend belief as your wildest imaginings are bought to life by superbly talented, theatrical folk.

Here you will find the spark of creativity is more akin to an explosion in a fireworks factory.

The diversity of venues is cleverly complemented by a diversity of theatre, music, circus and comedy.

Anywhere Festival is a globally-unique and cultural experience for all to enjoy where local businesses, private residences and public spaces provide the stage for artists to deliver spectacular performances.

Created in 2011 by Paul Osuch and Alex McTavish as Brisbane’s take on a fringe festival, Anywhere Festival has grown over the past five years with Toni Wills appointed as the Noosa and Sunshine Coast Creative Producer.

She has been working on a host of fabulous festival fun for the Sunshine Coast and beyond with dates now extended to cope with demand.

UNCONVENTIONAL Arts

According to Toni, there was great potential for mind-blowing and memorable experiences to celebrate the return of Anywhere Festival.

“In the past two years, we have had to live the mantra that we are all in this together and collaboration between performers and artists and local businesses will save the day in this post-pandemic recovery period!” she said. “Anywhere Festival has always been about bringing people together and creating extraordinary experiences in the everyday. This year’s program is a chance for people to gather again and celebrate the joy and lightness of life and have some good old-fashioned fun.”

Business, community groups and artists are banding together to bounce back from the pandemic. Live shows are a celebration of creativity and Anywhere Festival gives you the opportunity to support local creatives and businesses as we all look for a new way forward.

Toni and the Anywhere Festival team are committed to bringing creative joy to the Sunshine Coast in abundance.

“We’d love to see lots of local support for the venues that are putting themselves out there to provide a magic place for creativity,” Toni said.

“I’m super excited about this year’s

program as there are so many performances to surprise and delight.”

The joy of the Anywhere Festival is discovering the new: new artists, new ideas and new venues.

Anywhere Festival shows seek out the new, the unusual and the spectacular and this year sees an epic watery adventure splashdown in the Nambour Aquatic Centre; acrobatics, illusion and fun in the Maroochydore CBD; and a Broadway classic brought to life amongst the trees at Montessori International College.

Get in early with your bookings as tickets are limited.

Pete Goodlet discovers a delightfully unconventional Arts Festival that will literally be happening anywhere!

Little Shop of Horrors

Disappearing Acts

ANYWHERE FESTIVAL 2022 - SUNSHINE COAST PROGRAM

ARGONAUTIKA, NAMBOUR AQUATIC CENTRE

Be prepared for anything when BYTES Theatre Company stages the epic tale of Argonautika in the newly refurbished water play park at Nambour Aquatic Centre. This talented cast will literally splash their way through scenes in their search for the Golden Fleece. Under the direction of Robyn Ernst, BYTES have consistently won awards for their Anywhere shows that thoroughly embrace the Anywhere spirit. This is theatre, but not as you know it.

WHEN: 6, 7, 8 & 13 May, 7pm COST: $23

WHERE: Nambour Aquatic Centre, 31 Petrie Park Road, Nambour

DISAPPEARING ACTS, THE MET

An audience gathers, a buzz of anticipation forms, a van pulls up and out pops… a Circus Delivery! Vulcana Women’s Circus were one of the first companies to offer an Uber Eats delivery style performance after the 2020 Anywhere Festival was cancelled. The days of 20 people gathering in driveways are now over, but thankfully Circus Delivery is here to stay! And it’s bigger and better than ever with Disappearing Acts being delivered to the Maroochydore CBD. Knock off work early and meet the family for a one-off show of acrobatics, illusion and fun.

WHEN: Friday 6 May, 5pm COST: $30

WHERE: The Met, Cnr First Ave and South Sea Islander Way, Maroochydore CBD

LITTLE SHOP OF HORRORS, MONTESSORI INTERNATIONAL COLLEGE

Love a musical? Feed the need for musical hilarity with one of the longest running Broadway shows about a blood thirsty plant. Little Shop of Horrors is coming to town for Anywhere in 2022 and we can’t wait to tap our toes to all that nostalgic wonder. The charmingly tongue-in-cheek cult classic comedy has been produced worldwide to critical acclaim. Don’t miss this stunning reimagined immersive production. Produced and performed by a talented cast and crew, led by Riley Cope and Marina de Jager, this production will be like no other. Set in the beautiful surrounds of the Montessori International College at Forest Glen, this horror musical comedy is an absolute riot. Book a babysitter and enjoy a night out!

WHEN: 29 & 30 April, 7.30pm; 1 May, 6pm COST: $49/$42

WHERE: Montessori International College, 880 Maroochydore Rd, Forest Glen

BOOKINGS FOR SUNSHINE COAST EVENTS VIA: www.anywhere.is

DON’T MISS! MOTHER’S DAY EVENT: WOMEN AND WINE, ALBA BY KURUVITA

A signature event of Anywhere Festival and being performed on Mother’s Day is Women and Wine by the talented Muses Trio. Joining forces with the new Alba by Kuruvita and Hello Sunshine and IN Noosa Magazine, this show is a celebration of all the women who do all the things. Playing divine music on piano, violin and cello composed by women from all over the globe, these three accomplished musicians are a delightful accompaniment to the specially designed four-course menu, paired with matching wines from four magnificent female winemakers. Hosted by Hello Sunshine and IN Noosa Magazine, this event will celebrate the fun and feminine in us all. Treat your Mum or grab a bunch of your besties (guys and gals) and raise a glass to all the women in your life. Tickets are strictly limited.

WHEN: Sunday 8 May, 12 noon

WHERE: Alba by Kuruvita, 3 Alba Close, Noosa Heads

HOW: book via www.albanoosa.com.au COST: $150 per person including the performance, welcome cocktail and four courses with matching wines. Get out, get onboard, get Anywhere! www.anywhere.is

Argonautika

TO SUCCEED A Drive

Harri Jones is no ordinary 22-year-old; he is one of the most exciting young drivers in Australian motorsport. Carlie Wacker meets the local lad determined to do whatever it takes to be a World Champion.

If you need any motivation to follow your dreams, then come on a journey with me as we get to know Australian Racing Driver Harri Jones.

Not many race car drivers start on two wheels, but this was the case for Harri. His competitive nature and sporting skills saw him compete at an elite level in Downhill Mountain Biking until a few close calls with injuries forced him to reassess his future.

It was at the age of fifteen that Harri’s racing career pivoted from mountain bikes to motor vehicles in what can only be considered a gutsy move. I say that because young motor racers usually move up the ranks in the karting world. Not Harri Jones, this extraordinary young man went straight into the Queensland Formula Ford Cup to finish second and cement his name as one the most promising emerging stars in the field. To get behind the wheel of these powerful vehicles requires skill, determination and a pure love of adrenalin sports.

As stepmother to two boys who raced motorcycles as teenagers and young men, I totally get it, but Harri describes it best: “Racing is my passion,” he

explains. “It gives me purpose and drives me every day to be my best. As a driver, I love close quarter battles on track and the feeling of gratification after achieving my goals.

“I also love that racing enables me to connect, learn off and work with some incredible people with an array of skillsets. But if there is one thing I love most, it’s the feeling I get when I arrive

at the track, because I know every day, no matter how it goes on track, I’ll learn something new, push myself and be surrounded by people who inspire me.”

Off the track, Harri is studying a Bachelor of Mechanical Engineering at the University of Queensland (where he maintains a top GPA). He is the first motorsport athlete at the university to be awarded the prestigious UQ Blue award, which recognises outstanding sporting achievements.

Harri is also a well-established Driver Development Coach in Australian Motorsport and an Ambassador for his home-town of the Sunshine Coast. Can he be any more inspiring?

Harri’s drive (pun intended) has seen him move from Queensland Formula Ford Cup to become the 2018 Australian Formula 3 Champion. The following year at 18 years of age Harri joined forces with McElrea Racing and shifted gears to debut in the Porsche Michelin GT3 Cup Challenge.

In his first year of racing in this new category, Harri went on to win the Porsche Michelin Sprint Challenge title, which earned him a spot in the 2020 Carrera Cup – the most elite level of

I am determined to be a World Champion and willing to do whatever it takes to get there

Photos (left and opp page): Mick Reynolds from MTR Images

Porsche racing in Australia.

“My Porsche Sprint Challenge title victory in 2019 is the best one yet,” he said. “It was a mighty team effort and during that year I felt like something clicked. Looking back, I think that year really shaped me as a driver.”

With a hold on racing during the peak of the pandemic it wasn’t until 2021 that competition recommenced. This hardworking driver spent the time off fine tuning his driving skills in preparation to take out third place overall in the championship.

He scored five race podiums and a breakthrough race win along the way. Proof that dreams don’t work unless you

do - and Harri’s dream run continues.

This year Harri is excited to kick off the 2022 Porsche Carrera Cup season at the Melbourne Grand Prix and recently announced a new naming rights partner in Queensland-based company Hastings Deering. He also has the backing of many local businesses including major sponsor MacKellar Group, along with Bakslap, Athletic Republic, Cricks Nambour and Caloundra City Autos.

The future looks bright for Harri Jones. “Last year showed me what I was capable of,” said Harri. “We’ve positioned ourselves perfectly for a full-blown championship attack in 2022. Bring it on!”

Harri will campaign in the 2022 Porsche Paynter Dixon Carrera Cup in the new 992 Generation Cup Car alongside 31 other drivers, making it the largest and most competitive grid in Australian Carrera Cup history. You read it here first Sunshine Coast – this is the next big name in Australian Motorsport. Harri Jones, we are with you all the way.

HUNGRY FOR MORE? Hear the complete interview with Harri Jones on our podcast

IT OUT Sweat

Domineering, aggressive, unbreakable. These are the markers of masculinity as men know it – a standard set by generations of fathers and expected by generations of mates.

In Australia’s sporting fields and stadiums, men have never embodied it more. The sports culture demands unyielding strength and invulnerability, which lasts long after players have stepped off the grass.

Involved in AFL games and clubs for years, Jesse Malthouse is familiar with this culture. When he experienced his own emotional struggles, his mates didn’t appear to be going through anything similar. Struggling just wasn’t ‘normal’.

“I always thought it was my issue, like it was something wrong with me,” he said. “In these groups and footie clubs, there can be a heavy influence of drugs and alcohol. Fitness and mental health are not really talked about.”

Staying silent about emotional weakness has given rise to problems in men’s mental health. In 2015-16, Ten to Men: The Australian Longitudinal Study on Male Health found 25% of Australian men experienced a diagnosed mental health disorder in their lifetime.

The study also revealed 4% of men had

no close friends; they lacked social support – someone to rely on, confide in and seek advice from.

As a result, lonely men were twice as likely as non-lonely men to have thought about suicide or made a suicide plan in the past year of the study.

With social issues piling up in recent years, it’s not surprising to see these numbers jump. The Australian Bureau of Statistics noted 13% of adults experienced high or very high levels of

psychological distress in 2017–18, a number which increased to 15% in 2020-21.

Jesse’s recognition of how social and emotional isolation could damage men’s mental health led to his desire to create a safe space where conscious men could delve deeper, seek answers and grow as human beings.

In November 2021, he launched The Boys Social Club, a place to sweat, grow and connect through physical exercise and breathwork. He saw the potential for sport and group environments to lift men out of their struggles rather than push them down.

“I find it easier to talk about things that are happening in my life after I’ve had that physical activity,” he said. “You’ve got the energy flowing, the blood pumping.

“For guys, it’s important to have that release for your health. It gets everything out and flowing so it’s not so stagnant. Then when you have those conversations, it just comes out. You don’t have to think about it.”

The Boys SC is built on three pillars –Growth, Movement and Connection.

During sessions, men challenge their physical capacity with movement and exercise and find mental clarity by

Finding connection and being vulnerable isn’t common in male culture, but Jesse Malthouse is creating a space for men to share their struggles. Georgia Beard discovers how his fitness program, The Boys Social Collective, challenges what it means to be masculine.

PHOTOS: MEGAN GILL

connecting and supporting one another.

As the facilitator, Jesse leads the group through period of constant workout followed by breathwork and meditation. Afterwards, he creates a safe space for stillness and talk.

He said the fear of judgement holds men back from being vulnerable about their struggles. They wait for others to take the initiative, but often that never happens.

“We encourage them to speak,” he said. “If someone feels called to share, they just share.

“Things start to come up – maybe things that have happened in the distant past or things that have happened in the last week. A couple of tears will be shed, but it’s a judge-free zone.

“If they need some other tools, then we catch up with them afterwards and we work through it.”

When men visiting from interstate showed up to sessions, Jesse saw a national need for programs like The Boys SC

“I’d love to set a group up in Melbourne, Sydney and Western Australia for lads to have somewhere to go, to talk, to work out, to do breathwork,” he said. “It’s so powerful, and with mental health problems in men rising, it’s a must.”

The Boys SC meets from 5.30am to 6.30am every first Saturday at the Alexandra Heads Surf Club for a beach work out and every second Saturday at the outdoor gym north of Mooloolaba Esplanade. Sessions are free.

“Either come by yourself or grab a mate and bring him along,” Jesse encourages. “Don’t do it because your other mates are doing it. Just do it for you. If you want some change and you want to be surrounded by good blokes – people who are wanting to level up in life – then come on down.”

For more information, visit www.theboyssc.com or call Jesse on 0431 761 644 to get involved.

Carefree Parking

Jesse Malthouse and some of the crew.

IT’S A Vibe

Don’t miss all the fun of Village Vibes at The Village Peregian Beach! Carlie Wacker explores what’s on offer - with plenty more to come!

The village of Peregian Beach is one that sets the benchmark for communities across the nation. It is one small collective of savvy business owners, residents and visitors that have a common goal; to support one another and protect the place and its people.

It is a hub of love and thanks to the Peregian Beach Business Association it is the home of one of the region’s best family friendly festivals.

In 2022 we welcome back the Village Vibes Festival - a series of events and activations that highlight the uniqueness of Peregian Beach.

There is something for every palate from live music to outdoor cinema screenings and VIP shopping and eating

experiences; Village Vibes is back in a big way this Easter.

Peregian Beach Hotel owner, PBBA committee 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.

“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,” shared Kylie.

There are still some events to be added to the calendar and keep an eye on our social media and The Village Peregian Beach channels.

Village Vibes starts Sunday 3 April and runs for two weeks until 17 April 2022.

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.

GET THE VIBE! VILLAGE VIBES FESTIVAL 2022

VILLAGE VIBES LAUNCH, SUNDAY 3 APRIL

Hit the Peregian Beach Markets from 7.30am then grab a bite or beverage and enjoy Sunday Vibes in Peregian Village Square with live music and face painting from 12.30-3.30pm.

VILLAGE FLICKS OUTDOOR MOVIE, SUNDAY 3 & 10 APRIL

BYO beanbags and rugs for a family movie under the stars. Arrive early for jumping castle, fairy floss, snow cones and popcorn from 3-6pm; grab takeaway from one of the many restaurants and cafés in the Village Square plus there will be live music before the 6.30pm movie.

ART VIBES - PAINT, TASTE AND SIP

THURSDAY 7-10 APRIL

Artist workshops for adults and kids. Dates, venues and ticket links coming soon!

TWILIGHT VIBES, FRIDAY 8 APRIL

Picnic in the square with takeaway or enjoy sunset drinks or dinner in the Village Square with live music from 4-7pm and street entertainment and face painting from 4-6pm.

SHOPPING VIBES, KIDS VIBES + LIVE MUSIC

SATURDAY 9 APRIL

Shop & Sip with VIP Shopping Experiences and live music, kids arts table and face painting in the Village Square from 12.30-3.30pm.

SUNDAY VIBES, SUNDAY 10 APRIL

Live music and face painting from 12.30-3.30pm; Village Flicks from 3pm.

TWILIGHT VIBES, THURSDAY 14 APRIL

Enjoy a Kids Gubbi Gubbi Tucker Walk & Yarn from 3pm in Peregian Park and live music and face painting in the Village Square from 4pm.

KIDS VIBES + LIVE MUSIC, SATURDAY 16 APRIL

Jumping Castle in Peregian Park; live music, kids arts table and face painting in the Village Square from 12.30-3.30pm.

EASTER VIBES, SUNDAY 17 APRIL

Hop to the Peregian Beach Markets from 7.30am-12.30pm and don’t miss a special visit from The Village Easter Roo starting at the Markets at noon and bouncing through the Village. Enjoy Sunday Vibes Live Music and Kids Easter Fun with face painting and an Easter arts and crafts table for kids.

HELLO Sunshine!

It’s Action Stations at the Coast’s favourite destination for all things fun. Carlie Wacker says Hello Sunshine to good times and great food at Sunshine Plaza.

Sunshine Plaza is the heart of family fun and a precinct that makes magical memories for your whole crew. From a family day out to a fun date for two, look no further because this venue ticks all the boxes and then some. Come with me on the “entertainment tour” that offers a good time every time.

We all love a movie session and with 12 cinemas at BCC screening the latest releases daily, it is always showtime!

With four Supersaver Fun Passes to choose from, you can extend the good times with a movie, meal and playtime voucher with food discounts, free all-day parking and tickets to get your game on at the arcade or get a literal high on the ropes course.

If you haven’t explored the Next Level Ropes Course yet, it is so much fun with seven circuits across four levels and 145 aerial challenges including 16 ziplines at 130 metres across Cornmeal Creek. It is suitable for all experience levels from 6 years of age so clip in and get zipping! For an activity with less sky and more

water, head to Plaza Pontoon to hire a paddle boat, mini speed boat, kayak or stand up paddle board to cruise the picturesque Cornmeal Creek.

Immerse yourself in a real-life adventure game with challenging entertainment options at Red Lock Escape Rooms. Step into one of their traditional or brand-new virtual reality escape rooms and band together with your squad to solve the puzzle and break free.

Little adventurers will love exploring Rush Adventureland with the multilevel soft-play playground, ninja course and climbing arena. While older fun seekers will thrill at the hyper bumper cars and the Rush rollercoaster.

Now all this play time will make you hungry so I recommend checking out one of the twenty awesome venues for a bite and beverage along Cornmeal Promenade and the Riverwalk.

Wine And Nine is a gorgeous water side café located near the High Ropes and is a calm oasis away from the bustle

- plus the chilled wine, fruity cocktails and culinary masterpieces make this foodie paradise a winner for the whole fam to hit pause and unwind.

Wara Sushi is the new kid on the block. Pick a booth and then scoot over to your very own iPad to order a fanciful Japanese feast—this place is a step-up from your average sushi train. For a failproof meal, start with miso, a plate of okonomiyaki, gyoza and a fresh salmon and avocado roll. Oh, and the karaage chicken bowl is to die for, if you’re wanting something with more substance.

Filling the pancake-shaped hole in the stomachs of Sunshine Coasters, Pancake Pantry is the all-new, sweet-loving restaurant you need to meet. It’s a sweet Riverwalk addition that flaunts its fluffy mounds of deliciousness. This joint is also home to dessert waffles, delicate crêpes and a range of savoury options.

TGI Fridays is set to open soon with mouthwatering soul food like saucy ribs, Long Island ice teas, buffalo wings, char-grilled steaks and loaded potato skins. The All American TGI Fridays vibe is somewhere the whole family will be chomping at the bit to check out.

So for a full day of fun and food, say “Hello Sunshine” and get your game on at Sunshine Plaza!

For specials and fun passes head to www.sunshineplaza.com

Next Level High Ropes

Wine and Nine

TGI Fridays

Live Music & Local love

SIPS BITES AND

What’s brewing, cooking and happening...

GET GROUNDED

Grounded @ Woombye is gaining new ground with Grounded @ Mooloolaba set to open on The Esplanade with a gourmet café menu, live music and events.

2 X THREE

Caloundra’s Three Seafood Bar & Grill will also open a sister venue after giving a facelift to the former Bridge Mooloolaba site. We just know we’ll be hooked!

FRESH SPIRIT!

Multi awardwinning Spirit House has reopened after extensive renovations.

DRINK UP!

The lads at CAVU, distillers of our fave Sunshine & Sons gins, vodka and other drops have released First, Australia’s first rum made from 100% organic molasses. The first of many rumbos to be released under the Nil Desperandum label (see page 50). Meanwhile, Paradise Rum have combined its rum with Heads of Noosa’s awardwinning Japanese Lager to create Caribbean Crush - the world’s first beer-rum! Get it at their funky Warana distillery.

FUNKY FROTHS

A ‘remedial bar’ has opened in Yandina with Kismet Tonic and Espresso serving up plant-based coffee, snacks and gut-loving medicinal tonics. Down the road in Nambour, The Crafters Heart offers locallysourced coffee, drinks and snacks alongside an op-shop and community services in a groovy, graffitied warehouse.

CHEW CHEERS

All aboard to dine by the tracks with Chew Chew Bistro at The Shed Palmwoods now open for dinner on Friday and Saturday nights

THAT’S AMORE

All’ Antica does things the old-fashioned way – and that’s how we like it! We’re not alone with the authentic Italian restaurant and pizzeria winning AGFG’s Reader’s Choice for Pizza!

CRUISIN’ COCKTAILS

Sunday Beats is back! On 10 April, take a sunset cruise off Mooloolaba aboard Whale One and immerse yourself in music from Raw Ordio. Indulge in canapés and a Sunshine & Sons cocktail on arrival!

WE’RE IN LOAF

Slow fermented sourdough, artisan pizza bases, pastries, pies… The Wonky Loaf has a menu to dough for. Pop into the Kuluin bakery or find them at the nearest markets, now including Wednesday’s Eumundi Markets (see pg 42).

SWEET TREAT

It’s pie weather and Eudlo General Store has the goods! It also takes the cake with new flavours daily or order a traditional Celebration Cake in chocolate or vanilla sponge layered with beautiful buttercream or ganache. Hip Hooray to that!

ON THE SIDE

We are super excited that The Curated (side) Plate is coming! Save the dates from 29 July to 7 August and get ready for the mouth-watering list of events to be revealed.

DIABLO TO GO

We’re sad to see Diablo Oasis Bar close but excited to see more venues stocking our fave Diablo Co products Ask for Diablo Alcoholic Ginger Beer and Diablo Liqueurs at your local to support local!

GO GREEN

Become a Greensmith Grocers VIP member for discounts and specials; store credits and info on member nights and tastings. Check the facebook page for upcoming events including market night.

GOOD ON YA!

After losing crops in the floods, the team at Good Harvest Organic Farm has been working overtime to prep and pack fresh produce boxes. Go local and order online or find them at the Farmers’ Markets.

BRAVO BELLA!

Bella Venezia has been voted No 1 Restaurant in Australia; Traveller’s Choice Best of the Best Award 2021 and Top Everyday Eats - Australia based on TripAdvisor customer reviews. They were also voted AGFG’s Best Italian Restaurant on the Sunshine Coast in the Reader’s Choice Awards; and received a 2nd Three Glass Rating for the Australian Wine List of the Year awards 2021. Don’t miss our wine lunch on 18 May (see pg 44)!

Matt Golinski wonders what makes eating out so tempting and tasty and why new businesses continue to open.

THE WONDERS OF Hospitality

Someone once told me it was a good choice to become a chef because ‘people have always got to eat’. They don’t always have to eat a $35 steak with a $10 side of chips though.

They could stay home and make themselves a sandwich to keep themselves alive or empty the liquor cabinet of all that old duty free booze.

So why is it that despite all the current economic hardship, the increased cost of living, and the underlying fear that everything we touch is potentially a playground for viral germs, the public is still flocking to café’s, restaurants and bars across the coast instead of staying in for a stir-fry?

The fact is, most people don’t dine out because they need calories and nutrients, or that it gets them out of doing the washing up (although that is a major bonus). They pop down to their local for a latté instead of making it at home because they crave human interaction and want to feel special and looked after, even if it’s only for a couple of minutes.

The joy of sitting at a table in the sunshine or over candlelight with loved ones, being brought all the food and drink your heart desires, the theatre of waiters rushing back and forth, cutlery clanging, glassware tinkling and the voices and laughter of others around us is the magnet that draws us all in.

That insatiable appetite for dining culture across the Sunshine Coast has clearly given operators the confidence to jump right in and start up new ventures, with a string of venues opening over the past few months, including Kenilworth Bakery opening a second store at The

Wharf; a new Happy Pops store soon to open in Eumundi where the art of the long lunch has been brought to life at Bask; and two major food and providore hubs will open this year including Barnes Lane Coolum and The Doonan by The Comiskey Group, developers of the multi-award winning Sandstone Point Hotel.

Spirit House at Yandina will rise from the rubble with a refurbishment that is sure to see it return to its booked-out glory and Dee Den will open in Buderim offering modern Asian cuisine.

Slow Food Noosa continues to attract new members and recipients of the Snail of Approval across the Sunshine Coast for those producing good, clean and fair food, cementing its position as one of the biggest communities in the global network of 160 countries.

The ‘source local’ ethos that so many of our food businesses are committed to continues to spawn new ideas, with more producers choosing to value-add what they grow into ingredients suitable for the food service industry. SevGen at Galeru in Cooroy and Noosa Native at Carters Ridge are both growing and

into powders or freeze-dried fruit.

Autumn is an ideal time of year for growing food on the Sunshine Coast, and you can expect to see persimmons, pumpkins, sweet potatoes, dragonfuit, rosellas and strawberries starring on menus over the next few months, often having been picked that morning and hitting the plate that night.

Despite the frustration of staff shortages and the stop-start operations for the industry over the past few months, it continues to stay positive and flourish with the energy of the people who live and breathe it every day.

It bears remembering that the baristas, waiters, bartenders and chefs taking care of you show up each day with the sole purpose of making everyone they’re serving happy, and if you do have to wait an extra three minutes for that coffee, there’s a good chance someone is producing the same volume as they were two years ago but with half the manpower.

Be patient. Be kind. Use the three minutes to appreciate this incredible place we get to live in.

That insatiable appetite for dining culture across the Sunshine Coast has clearly given operators the confidence to jump right in and start up new ventures

Matt Golinski and Terri Waller from Galeru

Anyone who’s ever kept chickens knows they are far more than egg laying machines, as Matt Golinski discovers.

THE GOOD egg

Chooks have complex social structures and distinctly different personalities depending on where they sit in the ‘pecking order’ of the flock. They become members of the family, speak to a chook owner and they will get quite emotional about their ‘girls’. And those beloved feathered pets pull their weight – turning food scraps into contributions of highly nutritious, delicious, golden-yolked ovum.

For those of us who don’t have the space or time to be tending a coop, the next best way to get access to those fresh, bright, tasty eggs that you know were laid by chickens living their best life, is to choose ‘pastured free range’ producers, and we’re lucky enough to be spoilt for choice here in Noosa.

Piggy in the Middle, Forage Farms, Sandy Creek Farm, Walker Farm and Eumundi Egg and Feather are just some of the local farms which employ a

rotational method of production, using mobile ‘chicken tractors’, meaning the birds are always on a fresh patch of grass, are free to forage and dust bath and are never locked up, day or night.

Anyone who loves to cook, whether it’s making omelettes or sponge cakes, crepes or pavlovas, knows how important it is to start with good eggs. Freshness is paramount, especially when poaching.

As an egg ages, the yolk absorbs water from the white making it thin and runny and much more likely to fall apart when dropped into boiling water. Older egg whites don’t whip as easily and are far less stable and collapse more easily.

A simple check for freshness is to pop them into a bowl of water - if they stand on their end or float it’s because they have a larger air sack which means they’re older.

Smaller producers tend to turn over their product more quickly, so you’re

more likely to be working with freshness.

The quality of the feed the chickens are given is also important as this affects not just the colour and flavour but the physiology of the egg and the overall health of the chicken.

That is the priority that all of these farms have in common, to ensure their birds are healthy (both mentally and physically), treated humanely and with respect, to supply a quality product to the community and to improve, rather than deplete, the land they are working on.

This edition I have chosen three recipes that rely on making sure you source that ‘good egg’ for a cracking result (see over).

For stockists of the producers mentioned do a quick search online.

Forage Farms

PHOTO: KATJA ANTON

AUTUMNEggxactly

THAI SPANNER CRAB AND RICE OMELETTES WITH AVOCADO, CUCUMBER AND CHILLI

Ingredients:

• 2 cups cooked jasmine rice

• 50 gm golden shallots, finely diced

• 1 stalk lemongrass, finely chopped

• 2 cloves garlic, crushed

• 1 tbs ginger, grated

• 1 small red chilli, finely chopped

• stalks of ½ bunch coriander, finely chopped

• 2 tbs sesame oil

• 200 gm cooked spanner crab meat

• ½ cup coriander leaves, roughly chopped

• 8 eggs

• 50 ml cold water

• 4 tbs vegetable oil

• 1 avocado, finely sliced

• 1 Lebanese cucumber, finely shaved with a peeler or mandolin

• ½ cup mixed coriander leaves, Vietnamese mint and Thai basil

• 1 large red chilli, julienned

• 1 kaffir lime leaf, very finely sliced

• 75 ml fish sauce

• 50 ml lime juice

• 2 tbs palm sugar

• 2 tbs fried shallots

One of my favourite omelettes of all time, I could eat this for breakfast lunch or dinner every day. Cooked prawns or fish are a good alternative if you can’t get hold of crab meat. This is where using good eggs makes a big difference, both for colour and their ability to hold together when wrapping them up.

Method:

• Fry the shallots, garlic, ginger, lemon grass, chilli and coriander stalks in sesame oil until fragrant.

• Add the rice and fry for two minutes. Remove from the heat and stir in the crab meat and chopped coriander. Season to taste with salt.

• Whisk together the fish sauce, lime juice and palm sugar.

• Whisk together the eggs and water.

• In a non-stick pan heat 1 tablespoon of vegetable oil and fry a quarter of the egg mixture until just set. Gently slide out of the pan onto a clean workbench.

• Repeat this process another 3 times so you have 4 omelettes.

• Place a quarter of the crab rice mixture on the front third of each omelette and roll up into a rectangular parcel.

• Carefully transfer to a baking tray.

• Gently mix the herbs, avocado, cucumber, julienned chilli and kaffir lime leaves.

• Warm the crab omelettes in a 180°C oven for 5 minutes.

• Transfer to plates using a wide palette knife and top with the salad mixture.

• Pour over the fish sauce dressing, sprinkle with the fried shallots and serve immediately.

PHOTOS: IAN WALDIE

GOAT’S CHEESE SOUFFLÉ WITH APPLE, RADISH AND PECANS

This is a great base recipe for any type of cheese soufflé. Cheddar, blue cheeses and gruyere all work well. The beauty of them is that you can make them in advance and reheat them just before you need them and they rise back up!

Ingredients:

• 60 gm butter

• 60 gm plain flour

• 350 ml milk

• 50 gm parmesan, grated

• 150 gm goat’s cheese

• 4 large free-range eggs, separated

• 2 tbs pecans, roughly chopped

• 100 gm breakfast radishes,

Method:

shredded

• 1 gala apple, shredded

• ½ cup watercress

• 1 tbs white wine vinegar

• 2 tbs olive oil

• ½ tsp Dijon mustard

• 2 tbs apple balsamic vinegar

(optional)

• 2 tbs cream

• Salt and pepper

• Melt butter in a medium saucepan, add flour and cook over a low heat for one minute, stirring constantly.

• Slowly add milk, stirring well with each addition and cook until thick.

• Mix in parmesan and half of the goat’s cheese and scrape into a mixing bowl.

• Allow to cool for 10 minutes before mixing in the yolks.

• Season with salt and white pepper.

• Whisk whites to soft peaks using a whisk or electric beaters.

• Fold 1/3 of the whites through the mix to lighten it, and then gently fold in the rest.

• Three quarters fill four buttered and floured 120 mm soufflé dishes and bake in a water bath at 160 degrees for 20-25 minutes.

• Remove from the oven and allow to cool in the tray.

• Turn the soufflés out of their moulds,

ROASTED BROCCOLINI AND BRUSSELS SPROUTS WITH SAUCE NOISETTE AND HAZELNUT GRATIN

SERVES 4

place on a greased baking tray, drizzle with cream and reheat for 5-10 minutes just prior to serving.

• Stir the vinegar, olive oil and mustard together to make the dressing for the salad.

• Mix together the apple, radish, pecans, watercress and the dressing.

• Carefully transfer soufflés to plates, top with the salad, drizzle with the apple balsamic and serve immediately.

Sauce Noisette is a variation of Hollandaise sauce which uses butter that has been heated in a saucepan until the milk solids start to brown and become ‘nutty’. Great with vegetables, poached eggs, and particularly good with fish such as salmon and trout.

Ingredients:

• 2 bunches broccolini

• 500 gm brussels sprouts, trimmed and halved

• 50ml olive oil

• 50 gm hazelnuts, roasted, peeled and roughly chopped

• 50 gm sourdough, roughly crumbed

• 50 gm parmesan, grated

• 3 egg yolks

• 20 gm Dijon mustard

• 50 ml white wine vinegar

• 50 ml water

• 150 gm butter

• 2 tbs lemon juice

• Salt and pepper

Method:

• In a large saucepan of salted boiling water, blanch the broccolini and brussels sprouts for 3 mins, refresh in iced water.

• Drain well, then toss with the olive oil, season with salt and pepper and spread out on a tray lined with baking paper.

• Mix together the hazelnuts,

sourdough crumbs and parmesan and spread out on a tray lined with baking paper.

• Bake for 10 minutes at 160°C, then allow to cool on the tray.

• Turn the oven up to 200°C and roast the vegetables for 10 – 15 minutes or until they start to colour lightly.

• In a small saucepan, heat the butter until it starts to foam and smell slightly nutty. Remove from heat.

• Whisk the yolks, mustard, vinegar and water over a saucepan of simmering water until thick, remove from the heat and slowly whisk in the butter. Once all incorporated, whisk in the lemon juice and season with salt and pepper.

• Spread the broccolini and brussels sprouts out on a serving platter, drizzle with the sauce and sprinkle over the hazelnut gratin.

A GOOD harvest

Matt Golinski meets the local farmers making a difference to producers, the planet and what goes on the household plate.

Remember a couple of years ago when toilet paper suddenly became hard currency, hand sanitiser was more expensive than gin, and every punnet of vegetable seedlings and packet of seeds disappeared from shelves as everyone prepared themselves to solve the food security crisis we were about to face?

If anything positive came out of all that disturbing hoarding that went on, (apart from hilarious videos of people fighting over the last 12 pack of Sorbent left on the supermarket shelves), it showed all those would-be, self-sufficient home farmers just how hard it actually is to grow vegetables, and sparked a wave of interest amongst consumers to understand more about where their food comes from and who produces it.

Farmers like Mick Dan and his fiancé Kelly Burton who own and operate Good Harvest Organic Farms feel compelled to let their customers know who they are and what they stand for.

Their core business values of ‘integrity, transparency and community’ means they want the thousands of people they feed each week to feel a connection to them, their philosophies, and the region and its seasons.

Despite a family background in agriculture, it took a while for Mick’s farming genes to kick in, but when they did, he went about it with an approach that was guided by everything he’d learnt in life up to that point.

Organic principles and sustainability – healthy land and healthy people is where Good Harvest’s passion lies.

That commitment was recognised in November last year when Mick was named 2021 Organic Farmer of the Year at the Australian Organic Industry Awards and Good Harvest were awarded the Sunshine Coast Business Award in the category of Food & Agribusiness (large).

Mick’s daily schedule of planting, tending and harvesting the crops he

produces on their three farms around the hinterland may seem a far cry from his previous life teaching physics and engineering at the University of the Sunshine Coast, but his scientific mind plays a big part in the problem solving required to succeed when just spraying everything with chemicals isn’t an option.

Soil health is a key priority, with regular soil testing allowing him to get the right balance of elements through a custom blend of compost. Regular cover crops (such as legumes) between plantings add nitrogen naturally to the soil and provide valuable organic matter, and monthly additions of beneficial bacteria make sure the soil is full of microbial life. All these things and just pure hard physical work come together to produce flavour-packed, nutrientdense vegetables to fuel the healthy bodies and minds of Good Harvest’s loyal following.

...they want the thousands of people they feed each week to feel a connection to them, their philosophies, and the region and its seasons.

Whatever they aren’t able to produce on their own certified organic farms to fill the weekly home delivery orders and stock the shelves at the three farmers’ markets they attend, they source from a network of other likeminded organic farmers in the area.

They say the average age of a farmer in Australia is 60. A sobering statistic, but not at all surprising when you look at what a risky and often heartbreaking vocation it tends to be.

In an attempt to encourage younger people to get involved in the industry, Mick and Kelly have plans to develop a program to support and mentor aspiring new farmers through what can sometimes be a daunting setup and a very steep learning curve.

The Future Harvest Farmer Foundation will harness the knowledge and experience they have gained through their trials and triumphs during many years as farmers and business owners, and hopefully help the establishment of more small-scale certified organic farms into the local network.

Good Harvest provide weekly or fortnightly deliveries of their just-picked fruit and vegetables as well as a range of other delicious

organic products on a subscription basis, which can be altered or cancelled at any time. Orders open Saturday and close on Thursday at 9am for delivery to your door on Fridays.

And if you’re keen to get to know some of those people who grow your food you can catch up with them face to face at Marcoola and Kawana Farmers’ Markets every Saturday and Noosa Farmers’ Market on Sundays.

Mick and Kelly’s vision for Good Harvest goes beyond next week, next month or next year. They are creating a business model that they hope will benefit your children and grandchildren and the world they inherit.

They believe that having community connect with the food source by supporting their local farmer, will help us to create a much more sustainable planet, not just for now but also for future generations. That truly is a good harvest and something we can all support.

PHOTOS: SUPPLIED

SPICE Boy!

Name Mitch Smith

Age 39

Position

Executive Chef / Co-owner

Restaurants

Riceboi / Giddy Geisha/ Piggyback/ Spero Greek

How did you become a chef?

Like a lot of young chefs, I was a pretty loose young lad and moved up to North Queensland to Port Douglas to work in my brother’s restaurant, Goanna Bar and Eatery headed up by some legends Steve (Fester) and Jay Miller who had recently moved up from Est Est Est, a powerhouse restaurant at that time in Melbourne. With only a few months until the busy season to kick off they invested a bunch of time and pushed me hard from the get-go. I fell in love with the culture, the push and enjoyed the constant pressure... but the creative side of cooking and the ability to always learn more drives me.

Most rewarding career moment so far?

Definitely opening my first venue, Riceboi, with Tony Kelly and Elyza Molloy and seeing it become what it is.

What do you love about being a chef?

The way you can express yourself through food, everyday is a new challenge which keeps it interesting; the kitchen banter and antics are always a laugh and you can build some great friendships through the industry. Being able to guide some epic young talents through the ranks is very rewarding.

Who is your culinary inspiration?

Every chef I work with. It’s so good to bounce ideas off each other.

What do you love about local produce?

Being able to meet and connect with the actual people behind the product and getting a lot of inspiration from that alone. Fraser Isle Spanner Crab have an amazing product, Humm Honey is a seriously good honey with hives coming out of Petrie and Eudlo areas picking up the fragrance of local flora.

What is your approach to food?

Balance is my biggest focus - and simplicity. I believe having the right balance especially with sweet, salty, hot and sour. I am big on texture as well.

When working on a new dish I will look at how each ingredient can complement the next and like to build levels of flavour and depth, a lover of Asian food I do like to add a punch of flavour.

Once you have built your palate from years of tasting, eating, learning you can know whether a dish is going to come together before making it.

Who would you love to cook for?

David Chang and Roy Choi - both legends and I like their style.

Do you cook at home?

I like baking bread and pizzas with the kids on the weekend - they get right into it. My wife Maddy does the majority of the cooking at home she is a decent cook!

When we have friends over, I like to put a Greek feast on - lamb shoulder, lemon potatoes, tzatziki, all of the good stuff.

What is your favourite dish?

Curries, I love making them from scratch. The paste, the coconut cream, the braising of meats and using the liquid to add depth to the sauce, getting the perfect balance.

So many ways and so many types of curries it’s always something I’m researching and eating.

Why do you love the Sunshine Coast?

It is so laidback and central.

I can go to some epic beaches and to the hinterland in one day.

There is a great food scene happening at the moment and that’s really growing; there are amazing local suppliers and it’s

PHOTO: MEGAN GILL

the perfect place to call home.

Any advice for young chefs?

Work hard and show initiative, don’t worry about chasing the dollar and don’t try to jump straight to the top. Do your time, you will succeed with hard work and dedication.

Be humble, always learn, be a sponge, read books, but most of all - cook.

What is your favourite kitchen utensil ?

My Kurosaki Wenge Gyuto (chef’s knife) I bought this on my last Japan trip in Kappabashi the knife district near Tokyo. It’s such a great blade made by Kurosaki-san; he’s part of a new wave of blacksmiths coming through the trades in Japan.

What is your favourite ingredient?

It would have to be fish sauce.

From Thai style, Korean or the whole fish fermented Japanese style. It adds so much umami and a perfect seasoning, I often use it in western cooking instead of salt.

Mitch shares his recipe for Riceboi Edamame, including the special Riceboi Spice and Brown Butter elements! Enjoy!

BROWN BUTTER

Ingredients:

500gm unsalted butter

Method:

Add butter to a wide heavy-bottomed pan over medium-low heat.

As the butter melts, continuously swirl the butter around the pan. The butter will go from brown to burnt quickly as the milk solids separate and cook, so stay close to the pan when you do this.

Continue swirling the butter over the heat until it is light brown in colour.

Once light brown and smells nutty, remove from the heat and strain through a fine sieve or filter paper.

PIGGYBACK

RICEBOI EDAMAME

Ingredients:

1 pkt of edamame

4 tbsp brown butter (see left)

2 tbsp Riceboi spice (see below)

Method:

Bring a pot of water to the boil

Add edamame for 2 minutes until hot toss all ingredients together

RICEBOI SPICE

A spice mix to add serious punch of flavour to any dish - bbq chicken, vegetables, butter, grilled fish - you name it!

Ingredients Stage 1:

240gm white sesame seeds, roasted 240gm black sesame seeds, roasted 300gm caster sugar

400gm sea salt flakes

15 sheets of nori seaweed toasted and blended to a rough powder

Ingredients Stage 2:

250gm garlic powder

250gm shichimi togarashi

60gm white sesame seeds, roasted 60gm black sesame seeds, roasted

Method:

Weigh out all ingredients separately as you will be leaving the second amount of sesame seeds whole.

Blend together Stage 1 ingredients over a few batches until fine (you need to blend sugar salt and sesame all together otherwise sesame alone will become a paste). In a large bowl fold in all of the Stage 2 ingredients and the Nori powder. Store in an airtight container and it should last for weeks

Roasted sesame seeds and shichimi togarashi will be available from your local Asian grocer.

/’pigibak/ THE LEGACY OF THE RICEBOI/GIDDY GEISHA EMPIRE. THE GREAT CULINARY DYNASTY OF THE SUNSHINE COAST REGION.

1 Koorawatha Lane, Palmwoods Open 7 Days from 11.30am until 9pm piggyb.com.au

ALBASchool of

Alba by Kuruvita has become a local favourite in a short amount of time. The restaurant and bar is in full swing but there is something new cooking in this kitchen and its set to level up your life. Carlie Wacker serves up the good food news.

ALBA by Kuruvita is a food and fun lover’s dream destination –a venue that embodies the essence of fine food and the natural elements of its coastal surrounds. The floor-toceiling glass opens seamlessly to let the light shine in on this elegant yet down to earth linen-set restaurant.

Noosa’s latest premier food destination is by renowned chef Peter Kuruvita and it reflects all that we know and expect from him. The menu features Peter’s signature style of global flavours and Sri Lankan spices of his childhood, expressed in a contemporary manner to let seasonal produce and local seafood shine.

This beautifully-designed space offers so much more than a stunning restaurant dining experience – it is also a café, providore, pizzeria and cocktail bar. Plus, in exciting news for those that love to immerse themselves in food experiences, ALBA Chef’s Kitchen is now open!

This creative space for cooking classes and private chefs’ tables also includes a kitchen studio. There is one thing for sure about Noosa – locals and visitors love and embrace the place and want to dive in and soak it all up. There is no better way to do that than to get on the tools with the best chefs in the business – cooking with them and learning their craft and passion for local produce to create and share a meal.

Noosa’s only state-of-the-art cooking school hosts an array of different classes and special guest chefs, such as Alan Dawes who will help you wow at home with a fine dining meal for your guests. Peter Kuruvita will share secrets and

insights of his traditional Sri Lankan recipes with his hands-on masterclasses covering a range of topics; or choose a demonstration classes which offers a more laid back environment to learn without the hard work. Simply be entertained and informed and finish with a food tasting and wine, such as Peter’s

upcoming Seafood Handling & Techniques on 5 April to learn the how to’s, recipes and chef’s secrets.

The experience is special from the moment you walk into this stunning space designed by H+G Designs X Studio Shibui and equipped with quality Stoddart Australia equipment and SMEG appliances. It’s so exciting to be in the presence of chefs you admire and to work alongside them in an intimate and luxe setting.

You’ll chop, stir and steam with culinary superstars. All equipment, utensils, ingredients and step-by-step instructions are supplied and you get your very own Alba apron and recipe booklet to take home. My favourite part is sharing the meal you have created with a glass of wine, your new cooking buddies and fave celebrity chef. Imagine telling your friends you just had lunch with Peter Kuruvita!

ALBA’S Chefs Kitchen is icing on the Peter Kuruvita cake – cooking classes,

Shop, cook and eat your way through every ALBA experience.

PHOTOS: JAC LEE PHOTOGRAPHY

private dining for 8 to 16 guests and a fully wired studio set up to film product launches and classes.

So, with ALBA providing the dining and learning adventures the only other thing you need to know is that the Providore is also open for a shopping affair – grab the ingredients you need to replicate the

cooking class recipes at home. You’ll also find local gourmet products and daily essentials plus gifts, Peter’s cookbooks, signature spices, tea and more.

Shop, cook and eat your way through every ALBA experience - before you know it, you’ll be literally craving to come back for more!

ALBA COOKING SCHOOL CLASSES

5 April Seafood Demonstration | Peter Kuruvita

6 April Beer and Sri Lankan Sizzle

14 April Peter Kuruvita | Sri Lankan Curry

21 April Peter Kuruvita | Jaffna Cuisine

5 May Peter Kuruvita | Pacific Island Feast

7 May Peter Kuruvita | Seafood Masterclass

11 May Alan Dawes | Cook Fine Dining

14 May Peter Kuruvita | Vegan Masterclass

18 May Peter Kuruvita | Sri Lankan

26 May Peter Kuruvita | 3 Soups

Visit www.albanoosa.com.au for the latest timetable - new classes added regularly!

DON’T MISS!

WOMEN & WINE ON MOTHER’S DAY as part of Anywhere Festival.

The talented Muses Trio will celebrate female composers with divine music on piano, violin and cello accompanied by literary readings and a beautiful four-course menu, paired with matching wines by female winemakers.

SUNDAY 8 May, 12noon. $150 per person

RESTAURANT - BAR - CAFE - PIZZERIA - PROVIDORE COOKING SCHOOL - EVENT SPACE 3 Alba Close, Parkridge, Noosa Heads 52 111 555 | hello@albanoosa.com.au albanoosa.com.au

PHOTOS: ALYNE MEDIA

IN ON LIFE LISTEN

As podcasts grow in popularity, stories are shared on an inspiring scale. Georgia Beard reveals how our podcast connects communities by exploring the lives of everyday people and well-known neighbours.

As the growth of on-demand streaming services increases, people want to consume what they listen to and watch in their own time - and on their own terms.

No longer wanting to sit through mind-numbing and often irrelevant ads that interrupt viewing or watching pleasure, the media landscape is changing and Podcasts are redefining what we listen to, how and when.

But exactly what is a ‘podcast’? Put simply, it is a pre-recorded audio show where hosts, and often guests, take part in lively, controversial and often hilarious discussions. You can download and listen when you want and how you want. Each recording is known as a

podcast episode and are typically hosted by an individual or individuals who lead a conversation, share stories, or report the news.

Each year, more Australians are turning off the radio and tuning in to these online, on-demand conversations. Infinite Dial Australia surveyed the popularity of podcasts last year, finding that 91% of Australians were aware of podcasts; and that 37% of Australians over the age of 12 listen to podcasts every month, compared to 25% in 2020. Podcasts are here to stay with people recommending podcasts to each other just like they do with books, movies, TV series and more. Listeners form a strong connection with the content they listen

to and the number of genres are growing - from true crime to self-help; comedy to drama; sport to religion; game shows to news; politics to pop culture - there really is something for everyone!

A report from Edison Research found that we’re listening to podcasts more than ever with a staggering 54% yearon-year growth and 59% of people listening to podcasts in their car.

The Acast Sounds Smart Report took a deep dive into the Australian podcast landscape to discover that 88% of people actively reduce distractions before they start listening to a podcast and 93% of

LOOKING FOR

Market Wine Store is on the case

We love nothing more than being able to track down that special bottle for you. We like to think of ourselves as spirit detectives. Through our extensive supplier and private client network, we have access to some of the world’s finest and rarest spirits. Get in touch and we will do our best to track down what you are looking for.

people listen to podcasts on their own. Talk about an engaged audience!

It makes sense. When I’m listening to a podcast, I might not be in the same country, let alone the same room, but I still feel like part of the conversation.

Here at Hello Sunshine Magazine, we started a podcast as an extension of our aim to be connect the community through storytelling and to be more than a magazine. Our podcast is called Everyone Has A Story: Conversations from the Sunshine Coast and Noosa. We unearth the stories behind the lives of those who call Noosa and the Sunshine Coast home.

Guests chat with podcaster and radio presenter John Caruso, and a life more interesting than fiction is revealed.

With over 30 years of experience in the broadcast industry, including being the Content Manager and Drive Presenter for ABC Sunshine Coast; breakfast host at SeaFM; and as presenter on stations including TripleM Brisbane and FoxFM, Melbourne; John knows the craft of producing great content for your listening pleasure!

He’s interviewed more than 120 fascinating locals, from politicians to Holocaust survivors, artists to musicians,

farmers to chefs, surfers, local business owners or the person next door.

Amongst the interviews you can hear the stories of chefs such as Tony Kelly, Matt Golinski and Peter Kuruvita; distillers and brewers including Sunshine & Sons Matt Hobson, Diablo Co’s Dimitris Limnatitis and Craig Masterton from Heads of Noosa; artists and entrepreneurs; survivors and sportspeople including Lisa Curry and Mark Webber; property insights and musicians such as Powderfinger’s Jon Coghill. Everyone has a story, and we provide a platform for them to share.

With more than 26,000 downloads increasing daily, our podcast is being heard not only by locals but worldwide!

Connect with your community in ways you never have before. Everyone Has A Story: Conversations from the Sunshine Coast and Noosa is free on all podcasting platforms, including Apple Podcasts, Spotify, Whooshkaa and Stitcher.

CONTEMPORARY EUROPEAN BISTRO

Tony Kelly

GOING Green

When we hear the word ‘organic’, most of us instantly think of the health benefits we’ll gain by eating more nutrient-rich foods, free of herbicides and pesticides. Matt Golinski discovers the flow-on effects of supporting the organic industry run far deeper than our own wellbeing.

There’s often an argument that organic food is too expensive. Sometimes we need to stop and ask ourselves why processed food is so cheap, and what the true cost of that is on our health and our world.

Here’s a few things to consider when understanding the broader benefits of organic food:

- Most farmers who choose to grow organically understand the importance of biodiversity on their land, so rather than large amounts of a single crop, they are more likely to plant smaller amounts of different crops, which creates healthier soil, eliminating the need for chemical fertilisers which normally run off into our waterways and end up in our oceans, affecting our precious marine life.

- Biodiversity makes crops less susceptible to pests, which means less pesticides in the environment. Pesticides don’t just kill pests, they kill birds, frogs, bees and all the good insects we need to support a healthy, balanced ecosystem. They also end up in our groundwater, which doesn’t just affect us, it also affects every animal and plant that comes into contact with that water.

- The farm workers who are in direct contact with crops which use chemical fertilisers and pesticides are far more likely to develop illnesses like cancer and respiratory diseases. Especially in developing countries where their use is poorly regulated.

- Modern conventional farming uses more petrol than any other industry, and

more energy is used to produce synthetic fertilisers than it takes to till, cultivate and harvest the crops it produces. Both of these factors are huge contributors to global warming.

- More often than not, organic produce is sold close to its source, reducing its food miles, and often reducing the packaging it requires to travel.

And if that’s not enough to convince you it’s worth buying organic, there’s the fact that organically grown food tastes so much better!

It’s far more likely to be picked when its ready, instead of weeks early and then force-ripened for the seller’s convenience.

If you are convinced, you’ll need an organic grocer you can trust. Someone who has experience and integrity and whose eyes and smile are all the proof you need that living this type of lifestyle really pays off.

Uwe Wullfen, owner and operator of Greensmith Grocers Birtinya, has spent the past 28 years building connections in

the industry (including most recently seven years as owner of Bioshop at Belmondos in Noosa), and brings a wealth of knowledge about the products he stocks, their benefits, and the people behind them.

From choosing the right apple to make the perfect tart tatin, to which probiotic is going to be best to improve your gut health, Uwe will guide you in the right direction, and before you know it, you’ll be thinking of him more as a friend than as your grocer.

His business partner, Jess Holdsworth shares his passion for good food, good health and personalised customer service. The pair became friends through Jess supplying her organic spice range to Uwe while he was at Belmondos, and when the opportunity arose to set up Greensmith, they knew they were on the same wavelength when it came to how they wanted to run a business.

By giving their customers a unique shopping experience, and arming them with the information they need to reach

Jess Holdsworth and Uwe Wullfen

their health goals, they are quickly setting themselves apart from other more mainstream providores.

Not only have the team sourced the best certified organic food but the range of cosmetics, health supplements and cleaning products is comprehensive and impressive.

Popular ‘market nights’ where they invite their suppliers to come and introduce themselves and their products to customers speak to their commitment to connect consumer and producer and support local.

The team also host monthly cooking classes and regular in-store tastings and demonstrations.

Sign up as a VIP member for free and enjoy exclusive discounts and specials, membership nights and tastings as well as points that convert to store credit.

In a part of the coast where health workers and sportspeople make up a large part of the population, and wellbeing is a priority, it’s not surprising that since opening in November last year, Greensmith Grocers has become the go-to shop for so many in the area, as well as a lot of shoppers who are more than happy to travel to access their great products, knowledge and service.

PHOTOS: SUPPLIED

...who has experience and integrity and whose eyes and smile are all the proof you need that living this type of lifestyle really pays off.

A WONKY Wonder

Long before it became a coping mechanism for surviving lockdowns, one local woman discovered the joy and therapeutic benefits of making sourdough. Deb Caruso discovers the wonders of The Wonky Loaf.

Workshops can be fun – grab your girlfriends, have a bit of wine and unlock hidden talents or learn new skills. Katie Faulkner was a personal trainer until 2016 when she went to a sourdough workshop that literally changed her life.

The process and concept of making sourdough deeply resonated with her and sparked an interest and passion that has set her on a lifelong mission.

“The bread we made wasn’t great but I connected with the concept and the reasons why we should eat sourdough resonated on a deeper level,” she said.

“I was consumed with making what I thought was fancy bread but I also wanted to figure out what was actually involved in making the perfect loaf.”

Katie researched all she could about sourdough and started making two loaves per day.

“I became obsessed. It was my everything and something I needed in my life at the time,” she said. “It really helped me find myself and focus.”

Even with three teenage boys, she was making too much for the household to consume so she started giving it away.

After two years of doing that, the recipients of her loaf love pushed her to reach a wider audience so the self-taught baker took her product to the local markets and was blown away by the response.

“I was working out of a bush block where the temperature could easily reach 35 degrees,” she said. “When using live

culture, you have to accommodate for that and often the bread was wonky.”

The Wonky Loaf was born, and Katie suddenly owned a micro-bakery. For two years, she would bake about 300 loaves per week, hand-mixed and wonky – and sold out in the first few hours.

It was getting to be too much. Enter Alana and Anthony Uechtritz who had moved to the Sunshine Coast from Melbourne and were on a mission to find a good baker.

“We heard about Katie and found her at the markets,” Alana said. “The first few times, it was sold out, so I always made sure to order in advance.”

When COVID lockdowns brought about a change in circumstances, Alana and Anthony looked to invest in a local business and thought of Katie.

“No one’s going to stop buying bread and we knew that Katie’s was the best,” Alana said.

At the same time, the demand for Katie’s products changed overnight.

“The way people thought about food shifted,” Katie said. “They were suddenly interested in where food came from and how it was made, and they descended on farmers’ markets. I was struggling to keep up and realised that this was not sustainable.

“So, while Alana and Anthony were

thinking about investing in and growing my business; I was wondering how on earth I could make this work.”

Katie welcomed the partnership but made it clear that she would not change the things that made her business.

“Often when artisan producers grow and the money talks, corners start being cut and before you know it, they are mass-producing a different product,” she said. “The integrity of the product will always rule.”

Luckily Alana and Anthony couldn’t agree more.

“Katie looked us in the eye and was clear about her principles from the very start,” Alana said. “We didn’t want her to change, we just wanted to make her products more accessible.”

For Katie, sourdough is a process not a product and the most important part is the fermentation.

“I started baking as a form of therapy and I just wanted to do my own version of sourdough and then extend it into other foods,” she said. “Opening The Wonky Loaf with Alana allowed me to do that, and we’ve built a team who understand our philosophy and are as passionate about it as we are.

“Our customers can trust that our products are the real deal. It sounds corny but we put love in everything we do,” Katie said. “It’s simple really. From

Alana Uechtritz and Katie Faulkner

PHOTOS: MEGAN GILL

a production point of view, I have a line in the sand on what I’m prepared to compromise. If something’s a shortcut, cheaper or takes less labour but impacts on the end product, there’s no way.

“We use a live culture to ferment wheat which breaks it down and makes it more digestible. That’s also what makes it taste amazing and so we use the same process for everything else that we do – pastries, croissants, pie bases and pizza bases.

“It always surprises me when bakers create sourdough and then use commercial baker’s yeast for other products. That never made sense to me; you’re pouring this attention and

commitment into this live process so why wouldn’t that translate to other products; it just seems logical.”

Baker’s yeast is shelf-stable, so it is easier, more reliable and convenient; but it is not a live culture and for Katie, therein lies a big difference.

While Katie is self-taught, the team includes experienced bakers and pastry chefs. She admits it has been a challenge to untrain some of the traditional baking methods but she has an extraordinary group of talented people who believe in what they’re doing.

“The main component is time,” she said. “The minute that the culture is added to the flour and water, it starts

fermenting and two hours later technically you could have that in the oven, but it hasn’t done the work that it needs to do. At 12 hours, we’re starting to get good fermentation; 24 hours is really good and then we push our luck.

“At some point the yeast will give up. It’s a fine line – the weather changes, the flour changes, humidity. Every time we bake or mix, it’s about balance.

“We are just the facilitators of the process. The mother (live yeast culture) is making all the rules and we just love her and manage her and sometimes she’s not into it. That’s the danger for a small business; that makes it unpredictable.

“That’s also where the beauty and magic lies.”

The Wonky Loaf in Kuluin opened in January 2021 and produces about 1,000 loaves per week. It is dog-friendly with a Wonky Cubbyhouse for kids. Market stalls include Wednesday’s Eumundi Markets; Saturday’s Kawana Farmers’ Markets and Yandina Markets; and Sunday’s Noosa Farmers’ Market and Caloundra Street Fair.

With room to expand and a growing interest and understanding of what true sourdough is, The Wonky Loaf is about to get wonderfully wonkier.

For decades Bella Venezia has been wowing diners with authentic Italian cuisine and a killer wine list in a stunning setting. Tony Cox previews the upcoming Hello Sunshine Magazine wine lunch.

A TASTE OF Italy!

The dedicated Wine Program at Bella Venezia is unlike any other. Owner and Wine Director Todd Young curates an extensive wine list featuring different styles from varying regions and with different price points. Iconic brands feature alongside new and emerging winemakers, expertly matched and poured by a team of sommeliers led by Head Sommelier Ben Watson.

Comprising in excess of 420 wines with more than 50 by the glass, it’s no wonder that the restaurant was recently awarded its second consecutive Three Goblets in the Australian Wine List of the Year Awards as well as an Award of Excellence - Two Goblets – from

Award Winning

prestigious American magazine

Wine Spectator. The wine list is refreshed regularly and the Coravin system enables the team to pour wine without extracting the cork or removing the cap thereby showcasing premium, hard-to-find bottlings while still maintaining superior quality. Naturally, the wine is stored in temperaturecontrolled wine fridges and glassware is matched to what is poured.

What better location and fare than the authentic Italian cuisine of Bella Venezia for our next Wine Lunch? To give it an even more authentic flavour Specogna Vini, based in Friuli, north-east Italy, and imported by Buderim-based Paolo

Modern Italian Restaurant

For over 39 years Bella Venezia has been a dining institution and is loved by locals and visitors.

Sandri of Convivium Wines, will be the wine partner for the lunch.

The menu kicks off with the expertly handmade Prawn and Spanner Crab Tortellini with Prawn Bisque and local Finger Lime paired with the Ribolla Gialla, an indigenous variety which has lifted florals and high acid, perfect for the subtlety of the seafood.

Next course is Confit Duck Leg, Roasted Carrot Puree, Red Wine and Masala Braised Cabbage and Roasted Prosciutto Jus. The wine accompanying the duck is another indigenous variety, Refosco Dal Peduncolo Rosso, which is a

late-ripening variety that undergoes 15 days of maceration before seeing partial barrel aging in various sized oak. Lively, fresh and a lovely foil for the duck.

The Chocolate Nemesis to close is a combination of dark chocolate with caramelized white chocolate and with different textures, whipped vanilla mascarpone and puffed wild rice providing counters to the richness as well as textural variation. The wine to conclude the affair is Verduzzo, again an indigenous variety to north-east Italy. The grapes are left on the vine to ripen fully with high sugar levels. Naturally

having a high level of tannin, the grapes are hand-picked as machine picking would lead to further tannin extraction and bitterness. Fermentation occurs in stainless steel tanks with half transferred to stainless steel and half transferred to barrel post fermentation. Regular lees stirring adds some mid-palate weight and texture which balances the phenolics at the back end of the palate.

Whether you are an old hand at Bella Venezia or yet to become acquainted, the wine lunch provides the perfect opportunity to experience the authenticity for which the restaurant is renowned. When teamed with Friulian wines, imported by locally-based Italian sommelier Paolo Sandri, the event is promising to be the best Italian lunch this side of Venezia.

A BEAUTIFUL FEAST

Join us for A Beautiful Feast, Italian-style!

Three courses with matching Italian wines

WHEN: Wednesday 18 May, 12 noon

WHERE: Bella Venezia

95 Mooloolaba Esplanade

TICKETS: $95 per person

BOOK: Scan the QR code or via www.hellosunshinemag.com.au

RADICAL SELF Belief

A sell-out crowd gathered to celebrate the launch of Nikki Fogden-Moore’s latest tome, Radical Self Belief.

The sublime setting at Bask Eumundi was perfect for Nikki’s inspiring talk with extracts and inspiration from her latest book. Guests were treated to a Radical Self Belief cocktail specially created by Sunshine & Sons and four divine courses with matching wines specially curated by Jack, Jess and the team at Bask.

Among the delectable delights were Chargrilled Octopus, Limoncello and Pepper; Burrata with local peaches and serrano; Beef with black garlic butter, hazelnut and bitter leaves; Saffron and orange roasted Moya Valley chicken with almond butter and the mouth-watering final chapter of Coconut Cake whipped elderflower and rose cream.

Nikki shared her Mojo Maker magic and signed copies of her books for very satisfied special guests.

PHOTOS: MEGAN GILL

Now taking bookings for Thursday evenings, Friday and Saturday

ACQUA Ais for

Every region has one stand-out dining venue that offers a reliable and delicious destination for locals and a drawcard for tourists. For Caloundra, that venue is Acqua Restaurant & Bara waterfront destination for good food and great times.

With sweeping views overlooking the ever-changing Pumicestone Passage, it would be easy to get lost in the vista however, the stunning views are matched by the relaxed and friendly service and a mouth-watering menu that deserves your full attention.

On offer is a perfect symphony of simplicity with premium steaks, oysters, a great selection of seafood, chicken and pasta. The menu is down-to-earth and offers something for all tastes and dietary requirements - the hardest part is deciding what to order.

Thankfully, Acqua Restaurant offers plenty of opportunities to savour the view and the flavours as it is open every day for lunch and dinner with the bar open until late.

The lunch menu is available from 11am-2.30pm daily and includes something for everyone with a range of gourmet burgers; a Fisherman’s Basket with calamari, chips, whiting and battered prawns served with tartare sauce and a fresh green salad; and there are always vegetarian options such as a vegetable stack or the current favourite of gluten free pesto penne pasta salad.

It’s hard to go past the lunch special of two courses for $45 or three courses for $55 with a range of entrées, mains and desserts. Seafood, steak and flavourpacked vegetarian options abound with a delectable dessert to choose from.

If stunning sunsets with killer cocktails is more your thing, the world of Acqua is your oyster.

From Mojitos to Martinis; Mocktails to Cosmopolitans and everything in between, the extensive beer, wine and cocktail selection make Acqua Restaurant and Bar a great place to relax and have a couple of drinks while taking in the ocean views.

Matching the perfect sunset is the perfect cocktail and our money is on the Passionfruit Delight with passionfruit pulp shaken with lychee liquor, vodka, sugar syrup finished with a dash of soda. Mind you, the Pumicestone Sunset is also tempting with orange liquor, limoncello, orange juice and finished with grenadine. We’ll have to try both, just to be sure.

Dinner is a delight from 5.30pm where entrées include oysters done many ways; Arancini Balls; Calamari; Chilli Bugs and Prawns; Mussels; or Pork Belly & Scallops, amongst other choices.

After something light? How about a selection of salads including the current Tempura Prawns and Watermelon salad

with a sweet chilli and lemon myrtle dressing?

In a nod to the venue’s heritage as the former site of Alfie’s Moo Char and Bar, there are several steaks on offer cooked on the grill to your liking with a choice of sides, sauces and the option to upgrade to a reef-and-beef scenario with prawns, bug and scallops in a chilli lime rosé sauce.

Other mains include a mix of old favourites with new twists such as Veal Scallopini; Prosciutto Wrapped Chicken; Crispy Skin Barramundi with cauliflower puree, kipfler potatoes and asparagus served with lemon myrtle dressing; or a Seafood Platter for one or two people loaded with calamari, black mussels cooked in a Napoli sauce, prawns, scallops, bugs, oysters, smoked salmon, crumbed whiting and lime aioli.

Pasta and risotto lovers will not be disappointed with a plethora or plates to please, including the perennial favourites

Deb Caruso discovers a jewel in Caloundra’s crown where the food is as good as the view.

Creamy Chicken Pesto; Carbonara; or Seafood Linguini. Risotto dishes on offer range from Chicken and Porcini; Pumpkin Risotto; Saffron Marinara or Mussels with cherry tomatoes. Dietary requirements are catered for, as are the kids with a dedicated menu for younger diners.

Leave room for dessert with Panna Cotta of the Week heading the lineup and hotly-contested by a range of other delights ranging from Tiramisu; or

Don’t forget the Affogato or skip dessert and head back to the cocktail list for a Lemon Meringue Martini of vodka mixed vanilla Galliano & limoncello shaken over ice; or the Acqua Espresso Martini which brings a creamy touch to your typical espresso martini with Tia Maria, Kahlua, Bailey’s, vanilla Galliano, Mozart gold and espresso shaken over ice with a touch of cream and chocolate sauce served with a hint of cinnamon!

Just like the tide, the menu constantly changes based on fresh and seasonal foods so don’t despair if one of the aforementioned dishes isn’t available, we’re sure there will be something equally delicious in its place!

This family-owned restaurant offers relaxed dining with endless water views and something for everyone.

For friendly service, wholesome food and stunning views, we give Acqua Restaurant and Bar an A+

Lemon & Lime Cheesecake.

TOO Good

A rare calendar date saw the release of a rare rum - Nil Desperandum Rum, Australia’s only rum produced using certified organic molasses. Naturally, Tony Cox was there to investigate and imbibe.

Timed to launch at 2.22pm on 22.02.2022 at the Sunshine & Sons distillery in Woombye, the inaugural release of the team’s Nil Desperandum rum brought a little sunshine to those in attendance.

When the boys from CAVU (the team behind Sunshine & Sons’ award-winning gins, vodka and other spirits) shared a rum from the Caribbean back in 2018 this quiet drink planted a seed.

They pondered why there were no worldclass rums produced from the region, given that sugar cane is synonymous with the Sunshine Coast, bountiful in Queensland and has been grown locally for more than 150 years that.

Drawing inspiration from the rums of Barbados and Jamaica, which tend towards the fuller-bodied end of the spectrum when compared to rums from former French and Spanish colonies, they consciously chose molasses as the base for their rum.

True to Jamaican style the team only uses American white oak barrels sourced from four bourbon companies including Makers Mark and Woodford Reserve. By white barrels it means the inside hasn’t been toasted which allows the spirit to have much more flavour influence from the oak itself rather than the char effect, which can also strip out some flavours as charcoal acts also as a filter.

Head Distiller Adam Chapman also elected to have total control over the oak

treatment. It is customary to age rum in barrels which have seen use for other alcohol products with port, sherry and bourbon being popular choices. Adam elects to buy in white oak which he then seasons with port and sherry. Port provides a lovely sweet, richness and softness whilst sherry, usually oloroso, provides a distinct nutty flavour.

Now to the serious stuff, what does it taste like?

Rich mahogany colour with aromas of molasses, sweet vanilla and fragrant spices and a hint of cedar.

On the palate, rancio characters are prominent with sweet citrus notes. The viscosity is medium to high providing a

delicious, rounded mouthfeel with vanilla and nutty flavours all framed with a pleasant alcohol warmth - think an open fire, dark chocolate and a Romeo & Julieta No. 3. I think the boys are onto something and given Adam said it was his first crack at rum it augurs well for the future.

Another great aspect of the day was the selling of 222 of the 200ml bottles of Nil Desperandum rum to raise funds for Steps Disability Group, with the distillery kindly donating all bottles, labels and, of course, amber filling so the entire proceeds would flow to the charity.

For those wanting to feel extra special and for rum afficionados you can go to the website and join the 1871 Club where you will receive five Nil Desperandum Limited Edition releases each year.

As Adam says, despite being a very high quality rum it is an evolutionary process but do not despair as the commitment and dedication the team has shown so far in their operations will no doubt see them reach their ambition of producing a world-class Australian rum.

Head Distiller Adam Chapman

NOTHING

TO DESPAIR

The latest liquid gold to come from CAVU was launched in style with Sunshine and sips!

The sun broke through the clouds at Sunshine & Sons Distillery for the historic launch of Australia’s first organic-certified rum.

Launched at 2.22pm on 22/02/2022, Nil Desperandum lived up to its translation of “nothing to despair”!

Guests feasted on food straight from the firepit by Terra Firma Dining and sampled the limited-edition first release, aptly called First

Join the exclusive 1871 Club or purchase one of 222 mini 200ml bottles of First rum, to see $22,222 donated to STEPS Pathways Charity.

What a sipping success!

Find out more by visiting the Woombye distillery or www.nildesperandum.com.au

PHOTO:S MEGAN GILL

PEOPLE’SParadise

A Sunshine Coast rum distillery has won the heart of Carlie Wacker with its quirky twist on spirits and its fun house in Warana. This is a paradise for your palate and for the people!

Say Hello to Paradise Rum – the house of fun set amongst a treelined Warana street overlooking Mooloolah River. It’s escapism at its finest when you step foot inside this colourful, airy venue pumping out cool, recognisable tunes and serving up something fresh, new and made for you.

Paradise Rum is the work of the sassy couple Chris and Cathryn Clyne. The brief was simple: create a fun rum for the people of the Sunshine Coast.

“The minute we decided to create this business we knew it had to be paradise. We live in paradise; I am a rum drinker and rum is coming on,” says Chris.

Gin and vodka distilleries are branching out into rum as its popularity grows.

General manager Sam Kennett says “Rum is the next big category to shine and we are ahead of the game.”

Chris adds that because it takes at least two years to mature in the barrel we will only now start to see more rum options hit the market.

“There are a few rums now that will start to filter out but our flavour profile is unique,” he said. “Our Caribbean Rum is true to that style of rum with our fun take on it. We’ve searched the world to bring you the finest blend and our rum is distilled in American Oak barrels for five years before it is hand bottled in-house.”

The aged and spiced rum is just the start of the fun. They also make the most delicious coconut vodka I have ever consumed. It’s a real coconut flavour, not a sweet imitation. This is the only Coconut Vodka we should be drinking –

it’s like they bottled the essence of the Sunshine Coast and sprinkled it with wow. There is also a Paradise Gin and Classic Vodka and a venue that screams happiness.

The first thing you notice when you enter the Paradise Rum distillery and bar is the colour. Pops of colour slap you in

the face as you become immersed in a tropical paradise not dissimilar to an island bar.

Blue and white picnic tables outside blend seamlessly with the open, airy space which offers a sneak peek at the distillery machinery at the action end of the venue.

People gather with dogs, kids and friends in one of the friendliest vibes I’ve encountered in 2022.

Chris explains his vision: “Our food is fresh, simple and abundant, bursting with flavours that will transport you to the crystalline seas, salty breezes and sun-soaked shores of the Caribbean,” he says. “The venue, menu and spirits are

...it’s like they bottled the essence of the Sunshine Coast and sprinkled it with wow.

Paradise Rum co-founder Chris Clyne.

PHOTOS: MEGAN GILL

made to be shared, for fun and to make memories with friends.”

This will have to be my new local and a place I take visitors to. It’s such a relaxed vibe – it’s feels like home.

It is everything we love about the Sunshine Coast.

A venue is only as good as its people and barman Simon Jones is proof of that – he brings to the bar that unpretentious and welcoming vibe that has you coming back for more.

There is more – in a move that further cements the sense of community this region is renowned for, Paradise Rum teamed up with Heads of Noosa to launch the first ever rum beer they named

Caribbean Crush.

Do yourself a favour, don’t judge it until you try it – it’s a banger!

I’m all in for this stuff to be bottled and sold alongside my favourite fun Paradise Rum at the local bottle-o!

Welcome to Paradise, let the fun begin!

PARADISE FUN TOUR

Book a 60-minute distillery tour exploring the Paradise Rum, Gin and Coconut Vodka distilling methods. Enjoy a Paradise Rum, Gin, Vodka tasting paddle, your choice of a Paradise Rum Hat or T-Shirt and reserved seating for lunch.

www.paradiserum.com.au

THE PERFECT Fit

Much like fashion, exercise routines must be the right fit. Carlie Wacker measures up the newest fitness revolution and finds the family behind it have sewn up with a very tight community in Coolum that love working out together.

Escaping the hustle of big city living to the Sunshine Coast was a dream come true for the Pride family. Matthew, Leonie and their kids made the bold move just as the pandemic hit the country and although the beginnings were tough, they were committed to their sea change.

Strength and hard work have resulted in them cementing themselves as the fit fam of Coolum and the community they have built around their business is one you will all want to embrace.

Originally from Sydney where they ran a very successful F45 studio in Chippendale, Matt was yearning for a change as the kids got a little older. The call of the ocean had him thinking the Sunshine Coast would be the perfect place to relocate. As a specialised dive instructor and qualified personal trainer, being by the sea was a no-brainer. Leonie also loved the idea of coastal living and her background in early childhood and as a qualified Mat Pilates instructor was a natural fit when the opportunity to take on F45 Coolum presented itself.

Both driven to establish a strong and healthy community they were only a year into their time with F45 when the opportunity to open a sister studio and bring the newest fitness revolution, FS8, became available.

“We are very excited to bring FS8 to the Coolum Community,” says Leonie. “FS8 is Pilates, toning and yoga remixed. We love everything that it stands for.

“The workouts still have high intensity

with low impact focusing on cardio, strength, balance, mobility, flexibility, coordination, posture and mental health.”

There is a very welcoming vibe when you enter the studio in Coolum. The fresh, light and airy décor is instantly calming, the staff and clients are so friendly - but it’s the view that makes this a studio unlike any one I have ever been in before.

Elevated above the shops on Beach Road, it has a million-dollar view of Coolum Beach and I would pay just to sit there and watch the waves lap the shore and the sun sets over our sandy coastline.

How very lucky we are to have the opportunity to workout with water views!

But we go to FS8 to train, so after soaking up seaside views it was time to do just that.

I’m not going to lie, I’m inconsistent with training. I prefer to be wearing Alice McCall rather than activewear but I do love the results when I put in the effort.

Effort is one thing that strikes me as being different in this form of exercise –because there is such variety in the movement you don’t realise the effort you are putting in until after the class (and especially the day after). I had used muscles I never knew existed but I didn’t struggle to do the exercises in the class.

I think this is my spirit sport!

I feel that I am meant to do a pilates/ tone/yoga type workout where I’m not going to get bored, it’s something completely different every class and it doesn’t put pressure on my ageing joints.

I think this is my spirit sport!

I loved that fact that the class included the reformer pilates machine, dumbbells and some mat work - short bursts of exercise that made me think I was capable and there is hope that I may one day see my abs again.

The class was an interesting mix of men and women of varying ages and abilities and I felt safe and unjudged.

The instructors support you and allow you to choose your own weight, springs or option for your ability on the day. Plus, they ensure you get the attention you need to ensure you’re exercising safely to avoid injury.

“FS8 Coolum provides one-on-one support in a group training, communityfocused environment,” says Leonie. “Each class will leave you rejuvenated while wanting more.”

That’s so true as after class I felt like I had worked out, but I felt a sense of mental clarity and happiness and was looking forward to the next session.

I asked some of the other clients in my class why they kept coming back. One of the younger attendees said she felt like she was gaining incredible core strength after the first few sessions and a lady slightly older than me said she loved the

body toning she experienced without having to do cardio style workouts that are hard on the joints.

Everyone at FS8 was nice, welcoming and it felt like a family - one that I want to spend more time with.

Bravo Matt and Leonie! FS8 is great!

WHAT EXACTLY IS FS8?

FS8 is Pilates, toning and yoga remixed. The workouts still have high intensity with low impact focusing on cardio, strength, balance, mobility, flexibility, coordination, posture and mental health.

GOLDEN AGE OF Beauty

The ageing process is a natural one so it’s only right that treatments should be too. To discover the new cosmetic technology replacing surgery, Georgia Beard spoke with Chereen Mauk, Founder and Head Trainer of Australia HIFU and Zap the Fat.

The older generations often say that confidence is the greatest reward that comes with age. After a lifetime of experience, they’ve discovered what they need to be happy, and it doesn’t matter what others might think.

But it’s easy to care less when you look good doing it. For most women, the ageing process doesn’t give us that luxury. Natural changes to body weight and texture can reduce our confidence dramatically, making it hard to exist in the world as our authentic selves.

Fat clings on in unwanted places, cellulite appears around the thighs and wrinkles replace smooth skin. When we notice these differences, it can almost feel like losing a part of ourselves. But there are ways to get it back – and I’m not talking about surgery.

Growing older is a natural process, so treatments for skin lifts should be just as natural. High Intensity Focused Ultrasound, or HIFU, is one such treatment – organic, non-invasive and stimulating for the skin.

After years of medical use in treating cancerous tumours, HIFU was proven effective in cosmetic procedures, such as smoothing out wrinkles, reducing cellulite and tightening the skin.

The HIFU device targets layers of skin below the surface, heating the tissue between 65°C and 70°C. This temperature damages the cells and prompts the body to repair them with collagen, a protein that gives our skin structure and elasticity.

Since the high-frequency ultrasound beams are focused on a specific tissue site below the skin’s surface, there’s no damage to the upper layers of the skin and surrounding tissue. However, the

procedure is only effective in treating early signs of ageing.

This advanced technology wasn’t available on the Sunshine Coast until Chereen Mauk founded Australia HIFU.

From her studio in Birtinya, Chereen uses her vast experience in the beauty and cosmetics industry to bring that lively, youthful glow to local faces.

It should be called ‘the golden years’ for a reason, right?

“I found a space in the cosmetic industry that needed professionals to come in and deliver treatments with real results,” Chereen said. “This is the strongest treatment before surgery in the market in this modern time.”

Alongside HIFU treatments, Chereen also offers cryolipolysis or fat freezing treatments through her second business, Zap the Fat.

“Some women have that stubborn bit they can’t budge, so they want to reduce it. These applicators can be targeted to a specific area – lower belly, upper belly, bra fat, inner thigh,” she said.

“Women can also be large, and I can reduce the fat in the tissue and get them on a good food program.”

Cryolipolysis works wonders on areas of the body that won’t respond to a traditional diet and exercise.

The fat freezing device exposes fat cells to precise cooling until they crystallise and die off, without harming the surrounding tissue. This triggers a process of natural removal that gradually reduces the thickness of the fat layer.

After two to four months, clients will start to notice a naturally smoother body

contour without incisions, pain or downtime.

“We also provide emotional support, so when women look good and feel good, their attitude changes,” Chereen said.

“When you come and see us, you are our priority, and you walk out with amazing, stunning results and you’ll be on the right track.”

While performing Australia HIFU and Zap the Fat procedures herself, Chereen is also a trainer and educator within the cosmetics industry. After 30 years of working in day spas and salons and gaining extensive qualifications in non-surgical treatments, she can train, certify and support anyone keen to learn the procedures and launch their own cosmetics business.

“If you don’t want to work for someone, you want to empower yourself and you want to leverage out of one industry into another, this is a good vehicle to do it,” Chereen said. “It’s extremely profitable as well.”

As her business expands, Chereen hopes to reach women beyond the Sunshine Coast. She plans to hit the road in 2024 and has started gathering her crew to perform HIFU and cryolipolysis treatments for women in isolated parts of Australia.

It’s an endeavour she hopes will improve the lifestyles and mental health of women who are losing confidence in their identity and waiting to rediscover themselves, both inside and out.

If you would like to get involved or to talk treatments or explore the training program, text or call Chereen on 0408 200 059.

LOVE THY Skin

As the seasons change, so should our skincare routine. Our body’s largest organ needs different things as the weather and environment around us switches up so here are some helpful tips to beautiful skin in autumn.

EXFOLIATE - Over summer we use more sunscreen and are exposed to the elements so a good exfoliation will help remove any excess products sitting on your skin blocking pores; and slough away any dead skin cells revealing fresher, brighter skin. This also ensures that any serums or moisturisers are easily absorbed for maximum benefits.

HYDRATE - As we move into cooler temperatures, we expose our skin to heaters and reverse-cycle air conditioning that suck the moisture out

of the air (and therefore our skin). Maintaining hydration is extra important to minimise dehydration.

LIP SERVICE - Don’t forget to look after your lips. Seek out lip exfoliation creams and balms t0 keep your pout plump.

SUNSCREEN - Although the weather is less extreme it’s still vital to apply sunscreen daily to prevent premature ageing and damage.

GUT HEALTH - Look after your skin from the inside out. Good gut health results in healthier, more hydrated and protected skin. Try adding broths and powders to your daily routine.

SWEAT IT OUT - Infrared saunas have so many benefits including assisting with weight control and reducing the appearance of cellulite. It detoxifies

heavy metals and chemicals and tightens.

REGENERATE - Autumn is a great time to start treatments that can reduce the sun damage and pigmentation in our skin.

TIGHTEN UP - Thanks to the latest tehnologies there are non-surgical and non-invasive treatments available to help fight the effects of ageing and shift stubborn fat cells. HIFU uses High Intensity Focused Ultrasound to smooth out wrinkles, reduce cellulite and tighten the skin. There’s also cryolipolysis or fat freezing treatments to help shift stubborn fat deposits, particularly on the belly and thighs. Best of all, it’s nonsurgical, fast and affordable!

Turn to the Sunshine Coast’s best skin care professionals and love the skin you’re in this Autumn!

With cooler weather comes different skin challenges. Carlie Wacker shares some tips to ensure your skin weathers well.

Top, culottes and earrings all from Uncle George, 5474 5871

ART OF

Our Autumn fashion editorial is a celebration of all things creative and collaborative!

We start with some casual autumn looks embracing the mod print - a nod to the sixties and logomania trends, then move into some of the nostalgic granny chic looks of the season (yes, it’s like raiding grandma’s wardrobe); and finish up with some of the more glam styles including statement volumous sleeves.

We had so much fun exploring the latest trends and styles from local boutiques and labels while we attempted a progressive artwork. The shoot started with a white backdrop, as we shot each scene the team took turns adding their painting prowess to the backdrop resulting in a very interesting collaborative piece of art!

We present to you the ART OF FASHION!

WHAT LIES BENEATH

Fave three lingerie sets for Autumn. All available from Lady Bird Noosa.

Las Salinas

Georgia

Marie Jo Avero

M.A.Dainty Date Line shirt with scarf from Belle Collective and Co, 0407 762 436; earrings from World of Wacker @worldofwackercollective

Aloha OG Fish shirt from Okanui, 1800 652 684; WOOW frames from Hammond Optometry, 5476 2333

Madison and Jesse wear Oosteveen The Label logo tshirts. Madison wears La Eyeworks frames and Jesse wears Face A Face frames, both from Hammond Optometry, 5476 2333.

Mos Mosh Koa Poppy Blouse, Valerine carafe cargo pant, Perry Care blazer and Vestirsi bag from OV boutique. Glasses chain from World of Wacker @worldofwackercollective; Caroline Abram frames from Eyes on Buderim, 5477 0293.

Jesse wears linen shirt from Okanui, 1800 652 684; Vona Knit cardigan from OV Boutique, 5479 4505; Face A Face frames from Eyes on Buderim, 5477 0293. Madison wears POM teddy waistcoat and Sabatini jumper from OV Boutique, 5479 4505; Caroline Abraham frames from Eyes on Buderim, 5477 0293.

Silver pleated skirt, tank, crescent earrings, bag and belt from Watermelon Red, 5448 1452.

Creative Director

Carlie Wacker @worldofwacker

Assistant

Georgia Beard @georgiabeard57

Photographer

Lauren Biggs @laurenbiggslbph

Hair & Make Up Artist

Justina Simone @justina_simone

Models

Madison @madisonleehadland

Jesse @thejessemalthouse

BEHIND-THE-SCENES

The art of autumn!

It was ‘lights, camera, paintbrushes’ as we playfully and artfully painted a backdrop worthy of our autumn fashion pages.

As each autumn look came together, we layered paint on the canvas behind to bring the art of autumn to lifequite literally!

So much fun! So much colour!

@worldofwackercollective

It's rare,

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.

POM Artists Palette shirt from OV Boutique, 5479 4505; earrings from World of Wacker, @worldofwackercollective

TOP5 AUTUMN JEWELLERY EDIT

Our favourite jewellers share their top five pieces for the season. There is something exquisite for all tastes from skillfully handcrafted rare gems to antique treasures sourced from all over the world. Autumn shines bright!

18K Yellow Gold handmade Matrix Pendant featuring a 17.7mm Tahitian South Sea Pearl, To Hold and To Have, 5477 0561

Ellani Sterling Silver Cubic Zirconia layered necklace, Maleny Jewellers, 5494 3477

Two-tone White and Rose Gold, Pink and White Diamond Ring, Maleny Jewellers, 5494 3477

Rose Gold Ring featuring Pave Set Pink Diamonds, Maleny Jewellers, 5494 3477

9ct Rose Gold “Starburst” Ring, Maleny Jewellers, 5494 3477

Stunning 18ct White Gold Art Deco Styled Drop Earrings featuring Yellow Gold highlights, Maleny Jewellers, 5494 3477

Australian Argyle Pink and White Diamond Earrings, To Hold and To Have, 5477 0561

Diamond and Aquamarine Dress Ring, To Hold and To Have, 5477 0561

9k White Gold Topaz Cabochon and Faceted Earrings with Keeper Lock, To Hold and To Have, 5477 0561

Double-sided 9k Yellow Gold Fancy Hoops, To Hold and To Have, 5477 0561

Sue Gaylard - OWNER

Art Deco Handmade Diamond Daisy Cluster Ring C1930 14,100

Australian Pink Argyle Diamond Drop Earrings P.O.A.

French Victorian Gold & Enamelled Drop Earrings $10,500

Art Deco Platinum Diamond Ring $17,500

18kt Yellow Gold 10.53ct Yellow Sapphire Ring, Antiques and Possibilities, 5372 8838

18kt White Gold and Emerald Ring, Antiques and Possibilities, 5372 8838

Aquamarine, Platinum and Diamond Ring, Antiques and Possibilities, 5372 8838

18kt White Gold, Green Tourmaline, Diamond & Ceylon Sapphire ring, Antiques and Possibilities, 5372 8838

18ct Yellow, White & Rose Gold Bracelet, Antiques and Possibilities, 5372 8838

Australian Pink Argyle Diamond Daisy Stud Earrings, Avenue J, 5444 4422

New Collection Ayala BarOrion Necklace and Earrings, Avenue J, 5444 4422

Stunning 18ct White Gold Diamond Set Crossover Design Bangle, Avenue J, 5444 4422

Unique Australian Pink Argyle Diamond Heart Necklace, Avenue J, 5444 4422

Art Deco Enamel Butterfly Brooch by David Anderson, Avenue J, 5444 4422

18ct White Gold Tahitian Pearl Charm Huggies, Diamonds of Distinction, 5445 5709

9ct Yellow Gold Wrap Around Ring featuring a 11-11.5mm round Mint Green Tahitian Pearl, Diamonds of Distinction, 5445 5709

18ct Rose and White Gold Ring featuring a 4.20ct Mozambique Tourmaline and Accent Diamonds, Diamonds of Distinction, 5445 5709

9ct Yellow Gold Lightning Ridge Crystal Opal and Diamond Pendant, Diamonds of Distinction, 5445 5709

Ayala Bar Deneb earrings, Uncle George, 5474 5871

Taratata necklace, Uncle George, 5474 5871

Taratata earrings, Uncle George, 5474 5871

Taratata ring, Uncle George, 5474 5871

Taratata earrings, Uncle George, 5474 5871

9k White Gold Pendant with Diamond and Queensland Boulder Opal, Opals Down Under, 5494 5400

14k Yellow Gold Pendant with Queensland Boulder Opal, Opals Down Under, 5494 5400

9k White Gold and Diamond Ring with Queensland Boulder Opal, Opals Down Under, 5494 5400

14k Yellow Gold and Diamond Ring with Queensland Boulder Opal, Opals Down Under, 5494 5400

14k White Gold and Diamond Ring with Lightning Ridge Black Opal, Opals Down Under, 5494 5400

HIDDENGems

Name

Jim and Sandra Goulton

Business Maleny Jewellers

For 22 years, Jim and Sandra Goulton have designed and handcrafted bespoke jewellery from their studio in the artisan streets of Maleny. Georgia Beard discovers how the couple turns jewellery dreams into radiant realities by personalising the way their clients adorn.

How was your business born?

Sandra worked in the original Maleny Jewellers store for a gentleman by the name of Barry Jacobs. When the GST came into effect, he said: “Here’s the contract for the business. You’ve got what it takes!”

So, on April Fool’s Day in 2000, we officially signed the contract and took over the business. We’re celebrating 22 incredible years next month!

What do you love most about your business?

Creating beautiful jewellery and translating people’s ideas into pieces that surpass their expectations. The joy we feel sharing in our clients’ most memorable moments.

How would you describe the style and aesthetic of your shop?

We recently refurbished the store into a unique shop design using elements from Maleny and the Sunshine Coast Hinterland area, including wooden fixtures carved by local artisans.

We want to our customers to experience the heart and soul of Maleny as they tour each individually-crafted section of the store.

How would you describe your clients?

We have the pleasure of working with a very diverse group of clients from the

newly-engaged couple looking for a special experience they’ll treasure forever to the client that loves being part of the whole process – from a sketch to a unique, one-of-a-kind custom creation. What inspires your stock purchases?

We are always striving to purchase items that are unique and have that ‘wow factor’ while never compromising on quality.

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

We get to see the beautiful rolling green hills and listen to the Obi Obi Creek at our back door. But most of all, the incredible community we are part of in Maleny.

PHOTO: MEGAN GILL

…we want our customers to experience the heart and soul of Maleny...

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

You don’t have to follow suit. You can create your own path, be different and unique, think outside the box.

What can we expect to see in store?

We are creating a new range inspired by the interest from the Bridal Industry to ensure our clients can have the ultimate collection to choose from when it comes to Engagement and Wedding rings.

We have just recently finished our own exclusive Obi Waters range right here in the workshop influenced by our local surroundings and nature.

What are the current trends in jewellery?

Simple, elegant and timeless Solitaire Engagement Rings and LaboratoryGrown Diamonds.

What is your jewellery styling advice?

We love the effect of layering pieces and mixing metals. Don’t be afraid to be uniquely yourself! We love this quote by Garance Doré: Jewellery is a very personal thing; it should tell a story about the person who’s wearing it

What fashion item can you NOT live without?

Diamonds, of course, and my divine South Sea Pearl necklace! - Sandra.

FAVE FIVE

Fave Hobby:

Jim – Art

Sandra – Mowing

Fave Drink:

Jim – Spiced Rum Lime & Dry

Sandra – Vodka Lime & Soda

Fave Food:

Jim – Asian

Sandra – Thai

Fave Saying:

Jim – “Trust me, it will look good.”

Sandra – “Hello Gorgeous.”

Fave Accessory:

Jim – iPad

Sandra – South Sea Pearl necklace

Earthy tones bring home the change of season.

AUTUMNescape

Decorative vase Manawee Garden Centre 5445 2406

Botanical cushion Manawee Garden Centre 5445 2406

Milan 3 seat leather lounge, Eclectic Style 5470 2946

Stella Silver Starburst Clock, Clock Shop 5442 9409 Capri Plastic Chair, Eclectic Style 5470 2946

Pendant light, Uncle George 5474 5871

Wooden pot Uncle George 5474 5871

Porcelain stool Uncle George 5474 5871

Velvet chair in emerald Eclectic Style 5470

2946

Eclectic Style 5470 2946

LUXECoastal

Sea-inspired luxury fits any home on the Sunshine Coast.

Seahorse handle Uncle George 5474 5871

Pendant Uncle George 5474 5871

Vases, Buds on Buderim, 5445 3211

Cabinet, Uncle George, 5474 5871

Mugs, Buds on Buderim, 5445 3211

Sling Back Chair in tan leather Eclectic Style, 5470 2946 Salad servers Manawee Garden Centre 5445 2406

Floor lamp Uncle George 5474 5871

Pendant light

Uncle George 5474 5871

Cut glass scented candle Belle Collective and Co 0407 762 436

Set of 4 Cheese knives, Manawee Garden Centre 5445 2406

Decorative vase

Buds on Buderim 5445 3211

Eclectic Style, 5470 2946

Plantation rattan sofa Eclectic Style, 5470 2946

Daventry Wall clock on rope Clock Shop, 5442 9409

A nod to the 2022 Pantone colour of the year. This shade of lavender is one that evokes creativity, is bold and fun.

Olive bowl Uncle George 5474 5871

Notebook Manawee Garden Centre 5445 2406

Decorative vase Buds on Buderim 5445 3211

Mila Mauve Analogue alarm clock Clock Shop, 5442 9409

Pendant light, Eclectic Style, 5470 2946

Placemats Uncle George 5474 5871

Aliyulu (Find) by Nadurna canvas print Uncle George, 5474 5871

under

There was a time when I thought 40 was old. Ahhh, those were the days.

The Bentleys 40 Under 40 exhibition at the Butter Factory Arts Centre in Cooroy was brimming with younger ‘me’s’.

The official website says that the aim of the exhibition is to promote and showcase to the community a diverse range of young and emerging artists from Noosa and the Sunshine Coast. But it was (and hopefully, continues to be) more than that.

In the exceptionally capable hands of artist and curator, Amanda Bennetts, The Bentleys 40 Under 40 is an unfettered celebration of creativity, new ideas, courage and conviction, all packaged conveniently together as an ensemble of younger voices so old people like me don’t have to hang out at bars and roller discos to be exposed to this kind of talent in a way that makes me look creepy.

It’s a fantastic thing that Bentleys, the Butter Factory and the other supporters are doing. Aside from the fact that the exhibition was stacked with exciting and energised work from the next crop of artists we are lucky enough to have living here in Noosa and on the Sunshine Coast, it’s vital that these emerging artists are supported and celebrated so that we all get to enjoy arts and cultural experiences into the future (God knows the Government’s unlikely to do it!).

This, the third iteration of the event, gave visitors ambitiously scaled canvases full of verve and rebellion; films and photographs that reminded those that still need to be reminded that gender and identity isn’t anyone’s business but that of those that it belongs to; mirrored spaces that dissolved the distinction between one artist’s project and another’s; and even an NFT or non-fungible token (is that enough information to convince you

that I know what this actually is?

It’s got something to do with blockchain - go ask your seven-year-old niece!).

There were too many artists involved in this exhibition for me to name them all - 40 in fact, as the name might suggest. The overall prize was taken out by Ebony Busk with her intimate yet gritty portraits of people from her circle, particularly. They’re introspective, caught in candid moments, and speak to

Artist and Director of Noosa Regional Gallery, Michael Brennan, discovers the exuberance, excitement and importance of showcasing younger artists.

Works by Katie Tooth, Evelyn Marina Paolino, Shar Gregg, Jack MacRae

Rosie Woods

the identity of the person beneath the outward symbols of a public constructed persona.

The runner-up and highly commended works were also well deserving amidst a super strong collection of diverse expressions of individual vision and bursting creativity.

The NFT by Jordyn Burnett was amongst these prize winners; selected by

yours truly – it really was a compelling little work. I wonder if that means she gets paid in bitcoin?

Publishers of this magazine got behind the initiative with the promise of a feature story on the overall winner and runner-up so keep an eye out in future editions of IN Noosa Magazine and Hello Sunshine Magazine

In the celebratory style that has come to sum up the exuberance and excitement of this annual event, an epic closing party brought this community of creatives and their supporters together to raise a glass to another successful project and congratulate those who won.

I know it’s an old person cliché kind of thing to say, but really, we’re all winners with this event in our neighbourhood.

WINNERS!

OVERALL WINNER: Ebony Busk, Jackson

Runner Up: Rene Danika, Coat of Arms Ri People’s Choice Award: Andy Staley, Soft Curves

Noosa Library Seed Bank Featured

Artist: Lexie Abel, Jacaranda – I don’t love you like I used to

2D Highly Commended: Warwick Gow, Anonymous

3D & New Media (installation, video, performance, digital) Highly Commended: Jordyn Burnett, Lumps & Bumps

They’re introspective, caught in candid moments, and speak to the identity of the person beneath the outward symbols of a public constructed persona

OVERALL WINNER: Jackson, 155x193c by Ebony Busk

Winner Ebony Busk with 40 Under 40 Creator and Curator Amanda Bennetts

Jordyn Burnett, Lumps & Bumps

ARTS RADAR

A new season brings exciting new exhibitions and the Sunshine Coast’s galleries, studios and arts centres have something for everyone!

USC ART GALLERY

UNTIL 7 MAY

SANDRA SELIG: EXPLORING GIANT MOLECULES

Sandra Selig works at the intersection of visual art and experimental music, using humble materials such as thread, paper, light and sound to articulate intangible notions of form, space and time. Her new exhibition presents six projects that have evolved organically over time and in response to the spaces Selig works and exhibits in.

Pacific Ocean between artist, Arryn Snowball and poet, Nathan Shepherdson. The exhibition brings together Snowball’s new and recent paintings, gouache studies, and experimental performance-based drawings inspired by Shepherdson’s collection of 77 poems as well as a growing understanding of human impacts on climate and ecosystems.

90 Sippy Downs Dr, Sippy Downs Ph: 5459 4645 www.usc.edu.au/art-gallery

CALOUNDRA REGIONAL GALLERY

UNTIL 8 MAY LOCAL ARTISTS – LOCAL CONTENT ART PRIZE 2022 EXHIBITION

This exhibition celebrates the diversity of visual arts across the Sunshine Coast with forty finalist artworks. An initiative of Friends of the Regional Gallery, Caloundra, the prize invites works across a range of genres from regional artists depicting local themes.

FROM 13 MAY TO 26 JUNE FEELING OF THE PLACE: FROM HERE TO THERE AND BACK AGAIN

Backhaus-Smith. With works drawn from private and public collections, this exhibition examines the depth and breadth of Rex’s art and follows his expeditions from his early landscapes of outback towns to vivid works from recent trips to the top end to his own backyard. Attend the launch on Thursday 12 May, 6pm-8pm.

22 Omrah Avenue, Caloundra Ph: 5420 8299

www.gallery.sunshinecoast.qld.gov.au

OLD AMBULANCE STATION

UNTIL 16 APRIL

ONE WORLD (NOT TO SCALE)

UNTIL 7 MAY

ARRYN SNOWBALL: SLACK WATER

Slack Water is a collaboration about the

A deep insight into the extraordinary making of one of the Sunshine Coast’s favourite artistic travellers, Rex

Wilhelmus Breikers presents a collection of drawings and paintings that are declarative, rhetorical and loud,

BIGI NAGALA

Drawing inspiration from landscapes, memories and experiences, Bidjara woman Sheri Skele tells her cultural story through Aboriginal artwork. She also takes commissions for custom designs. hello@biginagala.com.au

Phone 0423 384 136 biginagala.com.au

OCEAN ART NAOMI

Inspired by the beauty and colours of the Sunshine Coast’s marine world, Naomi creates various artwork using Pencil, Acrylic Gouche, Ink, Conte Pastel and Watercolour.

Sixth Ave & Aerodrome Rd Maroochydore Phone 07 5451 0712 oceanartnaomi.com.au

THE ART HUB

Join one of our local artists at Sunshine Coast’s original Paint & Sip studio. You will feel right at home as you paint, sip and have some fun. Sessions are all BYO drinks & nibbles. Ages 18+.

The Strand, 19b-11 Bulcock St, Caloundra Phone 0447 799 878 thearthubsc.com.au

Slack Water, Arryn Snowball, ‘Steadily expanding editions of time’ 2021, tempera and oil on linen

Feeling of the Place, Rex Backhaus-Smith ‘Reflections On A Country Town’ 2004

answering the question, “is the world still a better place?” This exhibition expresses the artist’s opinions on world issues as well as his enjoyment in the use of materials and processes.

UNTIL 16 APRIL

CULTIVATE

This collection of surrealist figurative sculpture, organic ceramic vessels and found object installations, ignites a personal and authentic response to the collective themes of awakening from the unconscious human experience.

Ceramicist Fiona Cuthbert O’Meara embodies a deep personal narrative around issues of life and death, loss, reconnection, rebirth and personal identity.

80 Howard Street, Nambour www.theoldambulancestation.com

STEVENS STREET GALLERY

9 APRIL, 9AM TO 1PM

MAKE YOUR OWN KILN-FIRED ENAMEL JEWELLERY WITH TERESA MUNDT

Vitreous enamelling is the art of fusing powdered glass to metals at very high temperatures to create bright and beautiful earrings and pendants. In this 4-hour, hands-on workshop, you will learn every step in the enamelling process, from cutting copper pieces, to sifting, stencilling, and firing your own unique designs.

2 Stevens Street, Yandina Ph: Toni – 0414 687 895, Alicia – 0437 141 786 www.stevensstreetgallery.com.au

MAROOCHYDORE LIBRARY ARTSPACE

UNTIL 5 APRIL OUT AND ABOUT

A group of local artists interpret the local landscape where they meet each week. They highlight the natural characteristics of the local flora and landforms, representing a multifaceted view of the Sunshine Coast. Paintings range from realism to abstraction, using experimental and traditional methods

and a variety of media.

44 Sixth Avenue, Maroochydore www.gallery.sunshinecoast.qld.gov.au/ Exhibitions/Maroochydore-Artspace

BUDERIM CRAFT COTTAGE

14 APRIL AND 16 APRIL

EASTER FAIR 2022

The first collaboration of the year where all creative groups belonging to the Buderim Craft Cottage come together to exhibit their festive creations.

FROM 26 APRIL UNTIL 29 MAY

MIXED MEDIA EXHIBITION 2022

Groups members of the Buderim Craft Cottage exhibit a diverse collection of 2D and 3D artwork, including acrylics, oils, watercolours, ceramics and more. Feel inspired by both individual and group creations as artists visit to talk about their work.

5 Main Street, Buderim Ph: 5450 1714

www.buderimcraftcottage.com.au

PURE UNDERWATER IMAGING

Award winning artist and photographer, Justin Bruhn brings you a stunning collection of premium quality underwater artworks to connect you with the magic of the ocean in your living room.

PO Box 1814 Noosa Heads Phone 0411 050 133 pureunderwaterimaging.com

DEFINE ART

Local Artisan Collective showcasing and supporting our talented and amazing Sunshine Coast artists and creatives. Everything in our store is hand made here on the Sunshine Coast. Shop 91/1 King Street, Cotton Tree Phone 0437 141 786

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

Local Artists, Carol Watkins, ‘Bush Sunset Duo’ 2022, saggar fired ceramic

‘Out and About’, Adrienne Turner

Cultivate, Fiona Cuthbert O’Meara, ‘The story of stillness’ 2020, ceramic/Found object-Local Rock

LET IT Grow

Since opening Manawee Garden Centre over 30 years ago, nothing gives Marjorie Van Roy greater joy than inspiring someone’s passion for planting, as Georgia Beard discovers.

How and when was your business born?

My husband Hans and I initially had a gardening and landscape business some 33 years ago. I was trained in horticulture and my quest to find suppliers with a good range of stock for home gardens led to us creating our own place, Manawee Garden Centre.

We added the front shop a few years later and we’ve continued to grow in size as the public have really warmed to it.

We retired from landscaping to just specialise in green stock. I do offer a consult service where I can provide ideas for your garden but it helps to have a great landscaping team behind you.

Where did the name ‘Manawee’ originate?

The property was initially a geranium nursery named Manawee, from the Aboriginal word for ‘tomorrow’ and 15 years ago, we changed the name to Manawee Garden Centre to reflect that we are more than just a plant nursery, we are a destination. We always wanted people to gain the bulk of their needs but also feel amazingly happy, as if they were gardening for tomorrow.

What do you love most about Manawee?

I love the satisfaction customers get from coming here. I always said ‘if you give somebody else pleasure, then it gives you pleasure’. It’s not hard for me to continue to provide a garden centre that looks good and produces good stock.

How does your personal taste in plants translate to your business?

I’m a French country gardener and I love the principles of Paul Bangay and finely cut, manicured gardens. I have to be careful to not give people manicured gardens when they want a relaxed garden. It love that it challenges me to

Name Marjorie Van Roy

Business Manawee Garden Centre

not be so fine-tuned all the time. What sets your business apart?

We pride ourselves on the quality of stock we provide. We feed and care for virtually every plant in the nursery before we sell it. When plants come to the Centre, they go into a fertilising care program. They’re not left out there to sell. We detail it, look at its location and how it’s grown, so when you take it home, we know it has an ideal chance of growing. We don’t sell anything we wouldn’t be prepared to take home ourselves.

We also employ a team with a great knowledge of the industry. We hold workshops for our team quite regularly to bring them up to speed with all the horticultural knowledge that is available. Why do you love the Sunshine Coast?

It’s a great location where you can garden twelve months of the year. We have our challenges but overall, it’s just amazing. We can tolerate some southern stock and tropical stock, so there’s a huge range of plants to choose from.

Where do you source your plants?

We get a small amount of stock from Cairns and Rockhampton and from as far south as north Melbourne. Our biggest sources come from southeast Queensland into the middle of New South Wales and we pride ourselves on transporting our own stock. We won’t bring in stock that’s not up to standard.

Current trends in outdoor landscaping?

You find either an incredible tropical garden with heliconias and other big-leaf plants, or a handful of country gardens with natives like grevillea.

PHOTO: MEGAN GILL

There’s a lot of uniform planting with big splashes of colour and solid, strong plants, or hedging and trimming.

What varieties do well in our climate?

Magnolias are my favourite. The range of magnolias, both deciduous and evergreen, from the Teddy Bear Magnolia to the Magnolia Soulangeana – they’re classy plants.

What has been the biggest change in gardening in recent years?

We see younger people gardening now. If you went back 20 years, mainly the older people were putting their mixed gardens in and growing their veggies, but now that’s completely changed. We’re finding young people are spending a lot of time in the garden, even teaching their children gardening skills. It makes me feel good because it’s bringing the next generation through.

Top tips for maintaining edible gardens?

Edible gardens can be challenging from mid-to-late December through to early March. While the grasshoppers and grubs are busy having a great feed, you can put your bed to fallow by covering it with straw or lucerne. Once we get out

of the last of the heat, I encourage people to get out there and start to garden. Build a good base-tier garden, and don’t make the soil too rich. You should be watering your veggie garden a couple of times a week on average.

What are your most popular plants?

Houseplants. They’ve grown in demand. People are trying to purify the air, and to have greenery in the house. They’re asking for some of the rare and unusual plants like caladiums, philodendrons and peperomias.

What indoor plants do you recommend?

Ferns are pleasant, and they look nice in a decorative pot. Anthuriums are also good with big bursts of tropical colour. Philodendrons, peperomias and alocasias all do well inside if it is light and airy. Calatheas, ctenanthes…there’s a lot of houseplants to give you height and spill-over.

Styling advice for indoor pots and plants?

Don’t sit your plants right near the furniture, near the brightest light or in direct sunlight, they don’t want the heat. Something on a table, low and spilling over, or a cluster of two or three plants

in a corner always looks smart.

When mixing plants and accessories, keep it to a minimum. Group your plants with decorative pots to bring the plants to life and blend with the colour and style of your home. One feature pot with bright colours or a quirky face will look great.

Why are plants important?

Plants have a lot to give. It makes you feel good to see them growing and flowering. Until you’ve had some in the house, you don’t realise how good they can be. Sharing your garden with visitors can also make plants a personal experience.

FAVE FIVE

Fave Hobby: I’m a piano player, so playing music is of interest to me

Fave Drink: I love a glass of wine every now and again

Fave Food: French cooking, something that involves seafood

Fave Colour: Blue

Fave Garden Style: French country style with lots of pots and classic planting

WHERE THE Wildflowers GROW

Wildflowers bloom in secret across the Sunshine Coast heathlands, but one Wild/flower Woman is telling their stories. Georgia Beard discovers how Dr Sue Davis uses Wildflower Walks to help us understand our native flora in ways we never have before.

Rooted in the sandplains of Currimundi, stunted trees and shrubs grow in burnt-green sprawls. Sunlight falls upon the leaves and a breeze rolls in off the river. Sometimes, you can hear the trills of birds and insects from deep in the scrub.

This is the wallum, low heathlands rich in plant and animal life stretching behind our south-east Queensland shores.

Early morning, I meet with a group to explore a small remnant of the wallum that once flourished over Kawana’s coastline – the Currimundi Lake

(Kathleen McArthur) Conservation Park.

Guided by Dr Sue Davis, founder of the Wild/flower Women initiative and recipient of an Order of Australia Day Medal for 2022, we set off on her first Wildflower Walk for the year.

At first glance, the reserve looks like nothing more than a spread of leafy undergrowth. However, if you slow down and look closer, you’ll find speckles of delicate colours lining the heath trails.

Luckily, Sue knows just what to look for. Without her keen eyes, you might miss the blooms you never knew were there. After a while, you learn to look where she does, and soon you’re pointing out wildflowers alongside her – wallum

banksias, speckled hyacinth orchids and a rare bloom of flame-coloured Christmas bells.

As the former chair of Noosa Biosphere and a former creative arts lecturer at CQUniversity, Sue united her love for nature and the arts to create her passion project, Wild/flower Women. The initiative encourages locals and visitors alike to learn about, nurture and protect our native wildflowers and environments.

Sue developed a passion for ‘wildflowering’ after her first wildflower walks during Sunshine Coast Wildflower Festivals. Inspiration also followed when she discovered the work of earlier ‘wild women’ including artist, author and conservationist Kathleen McArthur and poet Judith Wright.

“Back in the 1950s and 1960s, these women became involved in public campaigns to get national parks and reserves established,” she says. “I’ve always been interested in the environment, but Wild/flower Women is also about taking the stories of these women back to the region and celebrating their work.”

In 1953, Kathleen and Judith embarked on their first wildflowering expeditions,

recording and painting the native wildflowers from Caloundra to Cooloola. Their idea for a national park sparked on top of Mount Tinbeerwah, where the women stopped to look across the untouched plains of Cooloola.

While publishing floral illustrations in books and columns, Kathleen along with Judith founded the Wildlife Preservation Society of Queensland in 1962 with naturalist David Fleay and founder of Jacaranda Press, Brian Clouston. This society became instrumental in its campaigns to preserve Cooloola’s high dunes, heathlands and forests.

As sand mines and developments threatened the region, Kathleen and her supporters voiced their opposition with brochures, articles and thousands of

Wallum dampiera

boldly-worded postcards.

After years of campaigning, Kathleen saw Cooloola National Park established in 1975 – now Cooloola Recreation Area, Great Sandy National Park.

Kathleen’s conservation commitment didn’t stop there. In later years, she identified land parcels she believed were valuable and worth protecting, including the Kathleen McArthur Conservation Park, posthumously renamed in her honour in 2003.

Like Kathleen, Sue believes protecting our local environments can give us a sense of respect for country and a knowledge of our natural heritage.

“There is this incredible diversity most of us have no idea about,” she says. “If you don’t know it, you don’t care about it, you don’t love it, you won’t want to protect it and then we lose it.

“If we recognise what belongs to these areas, we’ll be able to not just protect but also to restore and revegetate environments.”

Now, Sue’s Wildflower Walks recapture the essence of Kathleen McArthur’s wildflowering expeditions, sharing how exploring country is just as valuable to us as it is to our ecosystems.

“During these bleak times, one of my great sources of solace and inspiration has been walking in these sorts of environments,” she says. “The experience of walking in the wallum is about connection to place and enjoying time out with nature.

“It provides ways for people to get to know more of these special environments – not only those who’ve lived here for a long time but for people who are new to the area. I’m seeing second and third generations of people, who I introduced to the wallum and wildflowering, taking their friends and family members. It’s nice to see it ripple out.”

Sue plans to expand the initiative by pairing wildflower walks with creative workshops, where participants can experience art in nature through drawing or photography.

“I’m hoping to do monthly walks in different locations even if they’re not during peak flowering times, because I find it quite fascinating to see how the environment changes over the seasons.”

Her advice for walking the wildflower trails?

“Don’t have big expectations. Understand there might only be a few flowers out so try to appreciate them. Value the experience of being in nature and hopefully, you’ll learn something.”

Discover a Wildflower Walk at www.wildflowerwomen.com.au

WILDFLOWER WALKS:

Wildflowering and ‘en plein air’ with Dr Sue Davis

Saturday 2 April, 9am – 11.30am

Mooloolah River National Park, Claymore Road, Sippy Downs

Watercolour wanderings near Glass House with Libby Derham

Wednesday 20 April, 9am – 11.30am

Glass House Mountains National Park, Mawson’s Road & Holt Road, Glass House Mountains

Watercolour wanderings at Emu Mountain with Libby Derham

Thursday 21 April, 9am – 11.30am

Emu Mountain, Havana Road East, Coolum Beach

Bookings for events and new events: www.wildflowerwomen.com.au

The experience of walking in the wallum is about connection to place.

Wallum trail map

Dr Sue Davis OAM

Hyacinth orchid

HOT Still

As we closed the chapter on 2021, happy to have a short reprieve from the madness of the past two years, the property market across the Sunshine Coast and Noosa remained hotter than ever.

When I spoke with Buyers Agent Kirstie Klein Hunter earlier this month, she reaffirmed that while the local market remained hot there were some distinct changes starting to come through.

“The market is definitely not what it was in 2021, but demand remains equally as strong,” Kirstie said.

“Last year a home might sell within 24-to-48 hours of being listed but what I am seeing now is a bit of breathing room.

“Properties are still selling quickly but there is less urgency from buyers, many of whom are now prepared to wait a bit longer for the right property.”

Kirstie specialises in the Noosa region and works with real estate agents to secure properties for interstate and overseas clients with many purchases being made before the property officially comes onto the market.

Here are her thoughts on what we can expect to see over the coming months:

OFF-MARKET IS ON

As if finding your dream home in Noosa wasn’t hard enough, Kirstie said the start of 2022 had seen a significant increase in ‘off market’ deals being done but cautions this is often budget related.

“Many of my clients are in a strong financial position and when they specify the type of property they are looking for, we will work with agents to see if they have clients who may not have come to market yet or who may not have even thought about selling; but might be willing to sell their property.

“For many sellers, this can be a blessing as it saves them the time and effort of having open homes and people traipsing through their property.

“Often buyers will pay a premium to ensure the property does not go to market and that offers a level of comfort to the seller. It’s not for everyone but if the budget is right, it can be a win/win for both parties,” Kirstie said.

KEEP IT REAL

This is an emotional subject as everyone wants to sell at the height of the market and get the best price possible for their property - but sellers need to remain realistic.

“We have finite stock in Noosa and the demand for property remains high, but sellers need to listen to their real estate agent and be realistic about the price they are prepared to let their property go for,” she said. “There is a limit to what people will pay in any market and being unrealistic may mean you miss out on the best offer available at the time.”

DESIRE NOT DESPERATION

Compared to this time last year Kirstie said her enquiries have more than doubled but there has been a shift in how quickly people are looking to transact.

“I have seen a significant increase in enquiries but what I am noticing this year is that people have a more measured approach,” she said. “They are still willing to move quickly if the price and location is right, but the levels of urgency are not the same as when the southern states were in lockdown.

“My clients are coming from a very strong financial position and this year that sense of urgency has really been replaced with a desire to find the right property even if it isn’t yet for sale!”

BYE BYE BYRON

With easy access to the Bruce Highway and a new airline, Bonza, soon to land at the upgraded airport, regional travel is

Jennifer Swaine discovers that when it comes to property, the region is still hot but the market is changing.

more accessible so it’s easy to see why entrepreneurs are swapping Byron Bay for Noosa.

“It’s not just the ease of travel that is enticing these tech-savvy entrepreneurs to the region,” Kirstie said.

“We are attracting a lot of attention due to the high-speed subsea cable, the

new CBD and the growth that will come from Brisbane and the Sunshine Coast securing the 2032 Olympics.

“And dollar-for-dollar they can buy a stunning property in the Hinterland but still be close enough to Noosa when they want good restaurants, coffee and shopping experiences.”

FINDING NIRVANA

While there is still demand for investment properties this is outstripped by buyers seeking a lifestyle change says Kirstie.

“The majority of my enquiries are from people wanting to relocate here, but that is where the similarities end,” she said. “Primarily it is people from Sydney and Melbourne wanting a sea change. Some are retired but many are couples with kids who are done with the pressures of living in the big cities.

“People want to be able to drive their kids to school and then pick them up at the end of the day and be able to take them to sport or the beach. For them, this change in pace and lifestyle is like finding Nirvana – and I have to say I completely agree with them – we are just so lucky to live here.”

And Kirstie is right about that.

As much as the past two years have been stressful and crazy with a lot of uncertainty thrown into the mix, we really are very fortunate to call the Sunshine Coast home and it’s of little surprise that others want to join the club!

Our professional team expertly project manages every step of the acquisition process, from researching, sourcing and negotiation through to settlementremoving the stress and uncertainty from your property purchase.

Contact Kirstie today for a no-obligation discussion about how a local, independent Buyer's Agent can help you secure your piece of paradise.

Kirstie 0449 640 204 kirstie@khpb.com.au noosapropertybuyersagent.com.au

Klein Hunter Property Buyers specialise in sourcing and negotiating residential property purchases for local, interstate, and international clients.

I’m not proud when it comes to the getting of wisdom.

Quotes from historical and political figures, artworks, poetry and literature (Shakespeare has a few), lyrics, self-help gurus, business figures, mantras, podcasts, yoga teachers and Tibetan monks, even billboard advertising; not to mention friends, family and colleagues - I seek wisdom where I can.

I am literally a ‘wisdom sponge’always seeking, always reading and listening, hoping for the jewel which unlocks some insight into how best to navigate this unfathomably infinite universe and the human world which we live in as a speck-within-a-speck.

If I feel a particular need for some solace or learning and the right kind of wisdom happens to come along, then it is fair prey for me.

When it comes to the right kind of wisdom, I am not talking about that world-weary observatory resignation which some call wisdom (and which really seems to be a negative energysapping criticism of the affairs of humankind). No I am talking about the vibrant, alert and available wisdom of a Bernie Taupin or Paul McCartney in their prime lyrics-writing period.

I have been a collector of quotes and sayings over the years. Some come in handy for public speaking, others for conversation. Mostly they come in handy when life springs one of its surprises and for when confusion overrides lucidity.

Some sayings I keep on a more permanent or semi-permanent basis, others have a temporary shelf-life.

I have a habit of writing the wise sayings I want to recall as each year unfolds in a page at the front of my diary (yes I still use a hard copy diary). I refer to these sayings as the year waxes and wanes - a reminder of what I want/need to remember as time passes.

Some sayings get a multi-year diary shelf life while others pass into history as each new year brings a new diary.

For me, it’s the resonance of the message at that specific time, depending

on what is going on in my life and how aware I am of the internal movements of thought, emotion, spirit and body.

It’s also about who is delivering the wisdom. Am I drawn to that person? Has the wisdom been forged in life and borne of experiences, drama and pain?

Is the person delivering the alleged wisdom genuine and someone I can empathise with? Or is it simply the mouthings of a follower of fashion?

Does wisdom have to be verbal? Observing the simplicity and ‘newness’ of how animals live is a kind of physical wisdom which can teach us much.

I think many of us also struggle to define what we mean by wisdom but we know what it is when we see or hear it.

Definitions use words like experience, knowledge, common sense, sound judgement and understanding.

One of the best definitions came from a Tibetan monk. He said that when faced with a decision or dilemma, wisdom can come from either the head or the heart. Wisdom for him was knowing which one to choose in that moment. He also said that sometimes decisions that seem to be wise in the short-term can be revealed as unwise as unforeseen (or foreseen) consequences manifest the initial decision or course of action.

I am always amazed at the wisdom of youth. While wisdom can be found coming from the mouths of babes, I am talking more about teenagers and those in their early twenties.

Much of this can be found in popular songs where lyrics expose a level of self-awareness and, indeed a universal awareness that leaves me dumbfounded when I think of myself at the same age.

While the much-maligned ‘threechord song’ which underpins many pop songs can sometimes be trite and simplistic, there are lyrics which explore deep themes which have bemused and fascinated our species for generations.

Just like the Top Ten, my wisdom needs change regularly. Key themes seem to emerge and fade as I bother the topic of connecting to the natural world, our

place in the universe, or particular emotions which might be the focus of my energy for a variety of reasons.

When one embarks on a search for wisdom it becomes apparent that most of us spend our mental and emotional energy reinventing the wheel and that we are often stuck in a giant repeat cycle of questioning and emotional tumult.

Decisions are motivated by where we were at and what was happening at that time. The goal is to learn from decisions and the consequences in the hope that over time, the number of unwise decisions diminishes.

This is not guaranteed however.

Life is not an upwards continuum in the wisdom stakes. Our individual cycles of life bring a certain ebb and flow to our level of clarity and ability to make wise decisions and to act wisely.

We are just as capable of making an unwise decision at the age of 80 as we were at age 18. Timing can be everything when it comes to ‘wiseness’.

There are regressions also. I have felt at certain times that I have been in a wise ‘phase’, only to see myself stumble and fall at the next hurdle like a player in snakes-and-ladders.

Part of why we tend to repeat mistakes is that while it is well-and-good collecting wise sayings and song lyrics this is all just fairy floss for the brain unless it can assist in changing the innate relationship we have with life.

We have to feel the wisdom and live it until it is part of us at every level.

Bringing learnings from the external hurly-burly to the internal hurly-burly where they become intrinsic to living seems difficult.

The wisdom of wisdom, therefore, is the transmutation from wise thought to wise life. That’s the trick.

“Grey hair is no guarantee of wisdom.” Paul Bird explores virtuous wisdom and where to get it.