Hello Sunshine | Summer 2022/23 | HS09

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THE TEAM Editor’s Note

‘Tis the season our region truly shines as the locals warm up for a long hot summer and our much-loved visitors soak up those Sunshine Coast vibes.

Our cover surf girl is named Daisy by artist Amanda Davidson who says “Daisy takes great comfort in the solace that surfing provides her.” My hope is that you, dear reader, will find the same comfort in reading Hello Sunshine Magazine knowing we have taken all the hard work out of planning your summer.

We look back at the biggest events of the year and sneak a peek at the social calendar for 2023. The Coast’s food scene is something to behold and we step inside our favourite establishments in this issue with chef profiles, recipes plus the latest sips and bites news. Summer cocktails are on the cards and we meet the local award-winning maker of non-alcoholic cocktails!

With this season comes the need for sun protection and one entrepreneur has created the nations’ first multitasking sunscreen that protects your skin while making real, sustainable change; and one of our writers shares her personal journey with melanoma.

Our fashion pages celebrate our natural surroundings and the home pages will inspire you to merge the outside in.

Summer is here – say Hello Sunshine!

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 - and snuggling her pussycat, Timmy.

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-for-purpose charity and business sector as an Independent Director and Corporate Advisor

JOHN CARUSO WRITER/PODCASTER/MC

After 30 years in radio, John now runs the Everyone Has a Story: 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.

CARLIE WACKER EDITOR

Carlie Wacker has spent the last 30 years in the media and entertainment industry. She is our Editor and Fashion Editor for Hello Sunshine Magazine and Assistant Editor and Fashion Editor for IN Noosa Magazine and keeps busy managing our social media pages, not to mention churning out stories and emcee-ing regularly. She has just launched a menswear label, Wacker Clothing Company and is obsessed with dogs.

ALI SMITH DESIGN & OPERATIONS MANAGER

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

JAKKI

With 30 years’ experience in Marketing, Advertising, Sales and Promotions and an MBA, Jakki loves to develop local businesses which can be seen through her position as Vice-President on the Executive of the Maroochydore Chamber of Commerce as well as other local networks.

CHOLE TREMBLE DESIGN

GEORGIA BEARD WRITER + CONTENT CREATOR

Carlie Wacker Editor

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

AUTUMN 2023 DEADLINES

Bookings close: 10 February 2023

Art Deadline: 17 February 2023

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

Freelance designer Chole is a proud member of the “everyone spells my name wrong club” but she is well experienced in marketing, business and publishing having worked in print for years before moving into the online space of website design. She also has a legitimate reason for working from home in her PJs after launching her own sleepwear line, PJS & BED.

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. Each week she fills our e-newsletters with the hottest news. When she’s not out in the real world, she’s lost in a novel or writing one of her own.

Discover 130+ interviews on the Everyone Has a Story: Conversations from the Sunshine Coast and Noosa podcast!

GOODALL BUSINESS DEVELOPMENT MANAGER

CONTRIBUTORS

MATT GOLINSKI FOOD

Matt is a highly-regarded chef with a passion for simple, producedriven cuisine based on seasonal, fresh local ingredients. He is an ambassador for 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 food festivals or giving back to the many charities he supports.

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.

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!

PENNY BRAND WRITER

Born with an innate desire to understand everything and anything, Penny’s mother nicknamed her ‘Miss Questionnaire’. Growing up in Toowoomba, Penny pledged to live here after a holiday in Mooloolaba warmed her soul. Fresh from university, she landed a job at the Sunshine Coast Daily and while she has travelled the world and worked in newspapers, magazines and online, this is where she always comes back to.

JACKIE HILLEGERS MINDFULNESS

Jackie holds Mindfulness Workshops, teaches Mindful Photography and is a Holistic Integrated Creative Arts Therapist & Holistic Counsellor. Her passion is working with children and teens to help them reduce stress and anxiety and increase self-love. She loves to create art and learn about the mind and brain from her Tewantin studio. For workshops visit www.pheatherine.com

FINALISTS 2022 SUNSHINE COAST BUSINESS AWARDS CREATIVE INDUSTRIES

WINNERS 2021 SUNSHINE COAST BUSINESS AWARDS CREATIVE INDUSTRIES - LARGE BUSINESS

WINNERS 2019 SUNSHINE COAST BUSINESS AWARDS CREATIVE INDUSTRIES

Meet the inspiring local who is solving problems with a sensational sunscreen.

by Amanda Davidson @amandadavidson_art @amandadavidsonartist Read

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.

REPURPOSED

Event: Ronni Kahn breakfast

Venue: Venue 114

More than 170 guests gathered for breakfast with OzHarvest founder and CEO Ronni Kahn and IN Noosa Magazine’s Deb Caruso chairing a panel of four local inspiring women discussing the importance of finding your purpose.

In keeping with the theme, Penfolds Catering served a zero-waste breakfast where the banana skin ‘bacon’ was the hot topic on everybody’s lips!

PHOTOS: MEGAN GILL

SPRING FLING!

Event: IN Noosa Magazine Launch

Venue: Il Port0 Bar, Peregian Beach Hotel

Spring is about renewal so it was appropriate for the spring edition of IN Noosa Magazine to be launched at the brand new Il Porto Bar at Peregian Beach Hotel. Clients, partners and special guests enjoyed a spectacular sunset with ice cold Heads of Noosa brews and the best cocktails from our friends at Sunshine & Sons. The fun and funky front cover featuring Frankie by Sara Bell was a hit, as was the delicious food fresh by Matt Holt and the Peregian Beach Hotel kitchen crew.

PHOTOS: KATJA ANTON

SC OPEN HOUSE

Event: Sunshine Coast Open House launch

Venue: University of the Sunshine Coast Art Gallery

The 5th Sunshine Coast Open House saw almost 2,500 visitors to 25 stunning buildings over two days.

The event also included workshops, walking tours, talks, a Pecha Kucha, photography competition and the always popular, Ask an Architect. What a great way to celebrate and enjoy good design! Kudos to the volunteers who make this happen and the people who open their homes.

PHOTOS: SUPPLIED

SHOWTIME FOR SPRING!

Hello Sunshine Mag Spring launch

Venue: Horizon Festival Hub

The spotlight shone on the Savvy! Surprising! & Spirited! VIP clients and guests for the launch of Hello Sunshine Magazine’s spring edition in the garden bar of Horizon Festival’s Wonderland Spiegeltent. Diablo kept us hydrated with its range of Ginger Beer and spirits while Saltwater Eco Tours proved their food is as good on dry land as it is on their award-winning cruises!

BONZA FLAVOURS

Event: Bonza Menu Launch

Venue: Your Mates Brewing

Non-alcoholic beer, banana bread waffles and a snag in a bag? Sounds Bonza to us! Australia’s new low-cost airline launched their in-flight menu sourced entirely from our home country – a global first! Sunshine & Sons made the list with their signature Gin, Vodka and Nil Desperandum Rum, alongside Sunshine Coast suppliers such as Your Mates Brewing, Silver Tongue Foods and Happy Snack Company.

On board, Bonza will be replacing the trolleys with an order-on-demand service with the Fly Bonza app!

PHOTOS: DEB CARUSO

PHOTOS: MEGAN GILL

A RISINGtide

After a lifetime in the water, Amanda Davidson captures the beauty and power of female surfers on her canvas. Georgia Beard discovers how our cover artist’s instinctive approach to painting guides her to new shores.

Art swept into Amanda Davidson’s life like lulls in the waves –unpredictable, fleeting and awash with opportunity.

After the birth of her first child, Amanda’s husband brought home a canvas. As a stay-at-home mum, her breaks from parenting brought on an idleness she often needed to flush out with activity. So, she painted.

Amanda had always been creative, with a degree in design and marketing on her resume and her old school paints still hidden in her house. Over the next few years, while raising three girls under three she would return to the canvas sporadically.

“I’d add some paint, and it could sit there for an hour, or it could sit there for three months, and then I’d add another layer and it progressed like that,” she says.

Eight years later, her finished pieces still echo that spontaneous and patient approach to painting.

Above a swell of ocean, the sky spills down the canvas in impressionist blues, pinks and golds, as if the waves have splattered it with sea spray.

On her surfboard, a woman balances on the surface of a wave or slices along the crest.

Characterised by constant fluidity, her studies of female surfers draw us into their personal experiences of stillness and movement in the surf.

Our cover art, Daisy, captures the brief yet dynamic moment a woman carves across the lip of a wave, spraying us with

Amanda works on a stretched canvas with mixed media, combining acrylic paint, spray paint, paint pens, ink, resin and magazine clippings.

“I work outside, and I basically pour paint, water and any art medium I need onto the canvas,” she says. “Then I stand it up until I’m happy with the drip, and I lie it flat in the sun until the layer dries completely.

“Once each layer dries, I look at it again and see what it needs, adding all my drips and splashes until I’m happy with the background.

“Then I’ll sketch the surfer on and collage the surfer’s hair, togs and surfboard out of surf magazine paper. Then I’ll paint the waves and touch up the sky if it needs.”

Borrowing elements of the abstract style, her choices in colour, pattern and texture are instinctive rather than strategic.

“There’s definitely a bit of planning involved, but it’s also a reactive, organic way to paint,” she says.

Growing up with a ship’s captain for a father, Amanda’s family has always existed alongside and in the water.

Now, her art is born from beachside memories: breakers chasing the surfboard, saltwater clinging to tangled hair and sleepy, sun-kissed skin.

sea foam.

Daisy

“A lot of the subconscious decisions I’ve made in my life have been to make sure I’m close to the water at all times,” she says. “When you’ve spent all day in the surf, and you’re slightly sunburnt and crispy, you’re exhausted, your eyes hurt, there’s sand everywhere – I love that feeling.”

In her artwork, the unity between the surf and the female experience comes from a childhood surrounded by strong, positive women.

“My dad was at sea for half of my life, so it was just me, my mum and my sister,” she says. “My grandmothers and my nan always played a big part in our lives, and now I’ve got three daughters.”

Now, she paints female surfers in powerful and joyful positions, immersed in the vibrant colours of the waves and sky. Each character is given a name and a short biography, whether completely original or inspired by local and professional surfers.

“I want to make the viewer realise that even though the surfer is captured in that perfect moment, they all have a story,” Amanda says. “I also want them to be positive role models for younger girls and women.”

Since she first exhibited her collection at the Immanuel Arts Festival, Amanda’s surfers have reached all ends of the Sunshine Coast and beyond.

Savvy buyers snapped up her work at the Sunshine Coast Collective Markets; she then went on to exhibit at the Dimensions Arts Festival in Nudgee; International Women’s Day Exhibition at Red Ink Rodeo Creative Studio; and Super Souvenir at Horizon Festival 2018.

For six consecutive years, Amanda’s work has been recognised in the Noosa Festival of Surfing’s Surf Art Exhibitions and She to Sea Exhibitions. Now she can be found at the Define Art and 4564 Exposure galleries, with a new series of marine lino prints on the way.

After nearly a decade of exhibiting, Amanda is turning her attention to teaching. This year, she opened her Mixed Media Art School to host art classes, workshops and paint-and-sip sessions for kids and adults.

“I get to focus in and simplify all my techniques to teach other people and see what they create,” she says. “Often it’s about knowing what to use and how to use it. I want to give people confidence in themselves and their art journey.”

As Amanda expands her mediums and shares her artistic knowledge, she is becoming a force for empowerment –just like the inspiring women she paints.

www.amandadavidson.com.au

There’s definitely a bit of planning involved, but it’s also a reactive, organic way to paint.

Olive

Penny

Amanda with Layne Bechley

CREATIVE

If you want to immerse yourself in a sea of inspired creatives, look no further than TAFE Queensland’s Mooloolaba campus. Carlie Wacker goes backstage as the next wave of ARTreprenuers emerge from their creative cocoons and enter the wild.

CRE8 is the grand finale for creative industries students at TAFE Queensland’s Mooloolaba campus and it is a spectacular showcase of the extraordinary talent of our region. The visual arts, photography and fashion courses are producing the next generation of art entrepreneurs on the Sunshine Coast and meeting and chatting with some of the recent graduates and lecturers had me yearning to get back into the classroom.

The annual CRE8 event offers graduates the chance to exhibit and sell their work plus get in front of potential stockists or industry mentors to further their career in the creative industries.

As I wandered through the photography exhibition, I see names of working photographers that have upskilled by doing a course at TAFE Queensland alongside newcomers like Karen Joy Gibb - her work is mysterious and dramatic and I had to find out about her TAFE Queensland experience.

“My background is theatre, but I was keen to explore other artistic endeavours,” Karen shares.

Coast

“When I started this course in photography, I didn’t even know how to use a camera. The lecturers truly nurture you through the course. I didn’t know what area I wanted to get into but through experimenting with the camera I discovered my style.”

Karen’s work is indeed a true reflection of her theatrical background.

Shikani Sargent had so many SOLD

stickers on her pieces at CRE8. Her exhibition titled I Can Make A Home Out Of Anything was clearly a crowd favourite and a nod to where we live in the world.

“I have lived in 84 different houses in my life which inspires my work,” she shared. “Now I live in the hinterland and there is a calmness to the work which I draw from the mountains.”

Shikani says the TAFE Queensland course gave her the time to fully dedicate to her creative practice and her lecturers were so helpful.

TAFE Queensland Fashion teacher Amanda Knights is an icon in the fashion education scene. I’ve watched her change the life of students over many years with her unwavering support and knowledge.

She said the 2022 graduates were a much younger group than previous years with a real shift towards recycling, upcycling, sustainability and print design.

Amanda says a TAFE Queensland fashion course is a sensational way to learn essential industry skills.

“Students learn how to sew,

Juniper Moon Studio

Shikani

design, the whole process from start to finish,” she said. “They are educated on getting a job, running a business and starting a label.”

There are some incredible fashion success stories from TAFE Queensland including Native Swimwear who were the

CREATIVE COURSES AT TAFE QUEENSLAND

• Advanced Diploma of Applied Fashion Design and Merchandising – 2 years

• Diploma of Applied Fashion Design and Merchandising – 18 months

• Certificate II in Applied Fashion Design and Technology

• Diploma of Photography and Digital Imaging

• Certificate III in Visual Arts

• Diploma of Visual Arts

first Indigenous swimwear brand to show at New York Fashion Week and are now stocked at David Jones (they are also opening their own boutique in Mooloolaba soon).

Start-up business Juniper Moon Studio is making big fashion waves and former graduate Isobel Badin can be found at iconic Sunshine Coast retailer Alterior Motif.

Whatever your artistic aspirations are, you will be supported whole heartedly by creative experts and icons at TAFE Queensland.

So what are you waiting for? Go get wildly creative Sunny Coast!

Get

tafeqld.edu.au/child-care

practical skills in early childhood education and care

Karen Joy

PHOTOS: MEGAN GILL

Isobel Badin

LET THE Sunshine IN

A socially connected community is one that shines and at Sunshine Plaza the people are gathering to share experiences that go far beyond the ordinary retail affair. Carlie Wacker explores the best of the Sunshine Coast in one place.

As the sun rises on another gorgeous summer day on the Coast, I take my lycra clad body and yoga mat to meet the locals getting a downward dog kinda start to the day.

Over summer, Sunshine Plaza presents a series of healthy and free adventures to add to their regular offering that proves this venue is a place that cares, shares and shines a bright light on the values of our region – health, happiness and togetherness.

Every Thursday everyone is welcome to join a free yoga class with qualified instructor and the calmest and sweetest person I have met, Gemma Balicki.

We roll our mats out on the deck of Cornmeal Promenade, the sun kisses our skin and we begin a session of dynamic yoga that is both relaxing and energizing.

Instructor Gemma explains “the physical practice of yoga is a gateway to learning about your body, it’s all about connecting and bringing awareness to yourself; it’s a chance to press pause and reset the body.”

I loved starting my day with outdoor yoga and like-minded Sunny Coasters.

We are so lucky to have a hub of happiness, a big player like Sunshine Plaza with a huge heart and the health and wellbeing of our people top of mind.

Not only can you embrace yoga on Thursday mornings but every Wednesday and Friday you can join Healthy Heart Walkers for an early morning walk with a qualified instructor exploring Sunshine Plaza before it opens.

Connection creates a thriving community and there is something in store for action enthusiasts, creators, makers and, of course, shoppers.

For our crafty kids, Sunshine Plaza has launched Sunshine Arts Fest – a competition for six high schools across the Sunshine Coast and Noosa regions.

There is a $5000 prize pool up for grabs for creating art installations with a difference exploring visual arts, graphic or fashion design, IT, design tech and metalwork. Schools can register to be a part of this awesome initiative for 2023 via the Sunshine Plaza website.

Let’s not forget the epic year-round entertainment options from Next Level high ropes to Red Lock Escape Rooms,

Plaza Pontoon and the newly-opened VR Hero – the Sunshine Coast’s first Virtual Reality centre featuring games that take you inside a zombie apocalypse and futuristic battle zones.

Of course, the shopping and dining opportunities are endless with our favourite department stores, brands and boutiques plus casual and fancy eating establishments. The good times are always rolling at Sunshine Plaza so if you’re after a diverse and exciting retail experience, action and adventure or wellness and relaxation this destination is the spot with the lot.

SUMMER AT

SUNSHINE PLAZA

Register online at www.sunshineplaza.com

Yoga Mornings

Thursday 7.30 – 8.30am

Healthy Heart Walkers

Wednesday and Friday 7.30 – 8.30am

Sunshine Arts Fest 2023

Plus...

» Redlock Escape Rooms

» Next Level High Ropes

» Plaza Pontoon

» VR Hero

IT TAKES A Village

With greater awareness around the issues of family and domestic violence John Caruso meets the team on a mission to literally save a life tonight - and every night they can.

It may have been missing from the calendar the last two years however this was the fifth time that SunnyKids presented the Mayoral Ball. The first at Venue 114, more than $48,000 was raised to support more than 160 families as part of a lifesaving new initiative.

Kathleen Hope is SunnyKids’ General Manager, starting with the organisation eleven years ago but her interest in sociological issues started many years before that.

“Driving social change is a powerful motivator, although working in the domestic violence area is something I never thought I’d do,” she said. “However from my early placement in a refuge, my attitude and understanding around DV has changed completely.

“At SunnyKids we’re involved in several programs, from engaging with children directly to supporting whole families and family units. Working with different departments, statutory authorities and with local schools.

“We provide crisis intervention programs, domestic violence counselling, high security refuge and safe houses.”

Mentoring, educating and touching on as many points as possible to strengthen family units and break the cycle of violence all fall under the SunnyKids umbrella.

“There’s increased awareness of the issues surrounding family and domestic violence however many people are still very uncomfortable with the topic and the impact it has on children and how hard it is to break the cycle,” Kathleen says. “Domestic violence is such an intimate issue it’s difficult to know where to start, and for many generations it’s been something they’ve dealt with behind closed doors.”

The issue is becoming more lethal, and the recognition of cohesive control is something that has only been understood in recent times.

“Our ethos is that it takes a community to affect social change. We receive

government funding for only two of our programs - less than 40% - and the rest comes from the community from local fundraising, grants, events, and sponsoring children via our P100 members,” Kathleen explains.

“The upside to that means we’re not bound by government red-tape and a lot of the support we offer is much more effective and delivers a direct response.”

Economic instability can’t be understated when looking at the impacts of domestic violence within our community.

“Unhealthy relationships can deteriorate faster when you add lifechanging stresses to the family dynamic,” Kathleen says. “As humans, we’re wired to seek control around our surroundings to create structure and manage what we’ve got going on.

“When those things are destabilised by external pressures such as loss of employment; these things can push us into controlling things in other ways. In an unhealthy relationship you can see how people might then turn towards each other to seek control and that’s where relationships become toxic.”

These social issues are experienced by many, however they’re handled differently by different individuals and personalities. A big part of what SunnyKids does is to educate and teach kids what a healthy relationship is.

“The Save a Life Tonight (S.A.L.T) initiative, launched at the Mayoral Ball, is all about making a start to break the

WANT MORE?

Listen to our interview with SunnyKids CEO Kathleen on our podcast, Everyone Has a Story, Conversation from the Sunshine Coast & Noosa. Stream for free on all good podcast platforms.

cycle,” Kathleen explains. “We hope it’ll provide an opportunity for parents who recognise that a situation is escalating and there’s potential danger for their children.

“S.A.L.T means there’s a bed for them

PHOTOS: RAW LENS MEDIACO.

SunnyKids CEO Kathleen Hope and Business Relationship Manager Sue Gilbert

that night where all their basic needs are met without dealing with the stigma of having to reach out to friends or family.

“I’ve worked on more than 5,000 cases on the Coast and the most common comment, especially from women, is that they would have left sooner if they had a place to go.

“They may not meet the criteria for a refuge, however hopefully with this initiative we can offer an immediate solution which means they don’t have to put up with an escalating scenario and they can feel empowered to make a choice that protects them and their children.

“From a child’s perspective, they can see that one of their primary caregivers is acting in way that is unacceptable and hopefully understand that there is a way of removing themselves from that situation. So many children experience inaction by their parents because they’re silent victims and Save a Life Tonight can address that.”

Kathleen says Save a Life Tonight was a longitudinal campaign where the benefits might not fully be seen for another 10, 15 or 20 years.

“However if we don’t start now, we’re never going to get there,” says Kathleen.

The campaign, which is totally community-supported, is being run alongside SunnyKids’ other crisis intervention programs and fundraising initiatives.

“There’s no government funding, so part of this means we’re driving that social change and education,” she said.

“Three hundred dollars equates to a night’s accommodation, safety planning with a DV expert, basic needs like food, and an instant village of support.

“The network we have on the Sunshine Coast is almost 300 strong! There’s service providers and private practitioners and other people who are connected to SunnyKids who all want to make a difference, so we can easily refer to someone to meet your needs,” Kathleen says.

For a $300 tax-deductible donation you could save a life - tonight - surely that’s something we can all support.

SAVE A LIFE TONIGHT!

One-in-three people experience domestic violence.

More than 160 families on the Sunshine Coast fleeing a DV situation can now access life-saving support, immediately.

Every $300 donation to Save A Life Tonight helps a family with a night’s accommodation and professional support.

More than $48,000 was raised at the Mayoral Ball to help 160 families.

www.sunnykids.org.au/save-a-life-tonight

✓ AN EMERGENCY NIGHT OF ACCOMMODATION ✓ SAFETY PLANNING ✓ ESSENTIAL NEEDS ✓ INSTANT VILLAGE OF SUPPORT SCAN THE QR CODE TO DONATE NOW

In recognition for your generous donation to the Save A Life Tonight Campaign you will receive a custom made Suitcase Keyring!

Carlie Wacker and John Caruso

Cr Joe Natoli and Rosanna Natoli

Jakki Goodall and Sandra Goulton

If you’d like to hear more about supporting a scholarship, please get in touch with Tara Bell: tara@noosachances.org.au

NEW Heights

Noosa Chances officially launched their expansion beyond Noosa Shire to became a national charity called Altitude Scholarships. The charity gives young people the chance to fulfill their potential and overcome financial barriers to success. Sponsors and recipients came together for a stunning evening emceed by the always entertaining Sam Coward. Recipient Zara performed some covers and her breathtaking original music as the sun set over Noosa Waters.

Sandy Bolton & Zara

Michelle Evans, Sam Coward, Sara Taggart-Jeewa and John Caruso

Eva and her mum Kirsten

John Madill & Tara Bell

Georgie Cousens, Lisa Diamond & Oliver Trusler

Deb Caruso, Carlie Wacker & Mayor Clare Stewart

AT ITS BEST!Business

The very best businesses on the Sunshine Coast and in Noosa were recognised at the 2022 Sunshine Coast Business Awards (SCBA). SCBA Chair Jennifer Swaine shares the highlights of the night.

There are many things I love about the Sunshine Coast but perhaps one of the things that I love the most is our business community.

We are blessed with a talented, innovative and diverse group of people and businesses whose passion and commitment never ceases to amaze me.

And on Saturday 12 November more than 850 of them filled the Sunshine Coast Convention Centre, in what was once again a sold-out event, to celebrate the very best businesses from right across the region at the annual Sunshine Coast Business Awards (SCBA).

There is very good reason that the Sunshine Coast has earned the reputation as being the entrepreneurial capital of Australia. With more than 40,0001 registered businesses in the region, small business is one of the foundations on which our economy is built.

Some would say that we have evolved this way simply because people needed to create work opportunities. But what we created in the process was a connected, collaborative, supportive business community that promotes innovation and entrepreneurialism.

As the Chair of the SCBA, I get to see and hear first hand many of these outstanding businesses who all have unique and inspiring stories.

This year, we again attracted a large number of applicants, with 132 incredible businesses being chosen as a finalist.

The calibre of the finalists was higher than it has ever been and many of our highly-qualified judges have since told me that they were blown away by the impressive entrepreneurialism and innovations that were presented to them.

This year there were 32 category winners including large and small businesses across 17 categories, three Hall of Fame inductees as well as the

overall Business of the Year.

This year’s Sunshine Coast Business of the Year – Travis Schultz & Partners (TSP) is a leading compensation law firm based on the Sunshine Coast, with offices in Brisbane, Gold Coast and Cairns.

Their team is made up of highly regarded lawyers including six Queensland Law Society Accredited

Specialists in Personal Injury Law.

Travis Schultz has been working and giving back to the Sunshine Coast community for more than 25 years, since establishing this firm he has cultivated a team that is passionate and driven to make a difference to the lives of their clients and the wider community. TSP services clients across Queensland with

Travis Schultz and Mayor Mark Jamieson

White’s IGA

...Sunshine Coast has earned the reputation as being the entrepreneurial capital of Australia.

2022 WINNERS

The 2022 Sunshine Coast Business Awards winners are:

SUNSHINE COAST 2022 BUSINESS OF THE YEAR

Travis Schultz & Partners

HALL OF FAME INDUCTEES

• The Food & Agribusiness Network (FAN) The Ginger Factory

• RACV Noosa Resort

ACCOMMODATION (TOURISM)

Large – Mercure Sunshine Coast

Kawana Waters

• Small – Narrows Escape Rainforest Retreat

ADVANCED TECHNOLOGY

• Large – GreaseBoss

• Small – Cérge

BUILDING AND CONSTRUCTION

their head office proudly based on the Sunshine Coast.

The 2022 SCBA Hall of Fame inductees are three businesses representing the best of the best, having won their categories for three consecutive years.

Being inducted into our Hall of Fame, acknowledges the hard work, dedication and resilience of the businesses involved and recognises the continuing advancements of the businesses from year-to-year as well as the efforts of those who put their awards applications together and participated in the process – sometimes for many more years than just those they won.

None of this would be possible without the support of the sponsors who get behind the awards year after year. Their ongoing commitment to the SCBA allows us to continue to grow these awards with passion, commitment, transparency and integrity for the benefit of all Sunshine Coast based businesses.

IN Publishing team

There are many people behind the year-long awards program that culminates in the Gala Dinner. It takes around 50 volunteers from the committee; 32 judges; and the additional team who help out on the night.

Congratulations to this year’s finalists and winners. Your contribution to our region, the people and the economy is significant and the reason we have rightfully taken the title as the ‘Entrepreneurial Capital of Australia’.

1. Source: Australian Bureau of Statistics, Counts of Australian Businesses, including Entries and Exits, 2016 to 2021 Note: Non-employing businesses includes sole proprietors where the proprietor does not receive a wage or salary separate to the business income. .id (informed decisions)

• Large – Qspec Building Solutions

Small – Becker Constructions

CLEAN TECHNOLOGY

• Large – Aussie Tiny Houses

Small – Waste Free System

CREATIVE INDUSTRIES

• Large – Your Brand Crew

Small – Raw Lens Media

EDUCATION AND TRAINING

• Large – Wildings Forest School

Small – Nikki Fogden Moore The Mojo Maker

EXPERIENCES (TOURISM)

Large – Amaze World

• Small – Creative Tours

EXPORT – Helitak Fire Fighting Equipment

FESTIVALS AND EVENTS (TOURISM)

• Large – Sunshine Coast Lightning

• Small – NOOSA Alive!

FOOD AND AGRIBUSINESS

• Large – Maleny Dairies

Small – Global Boss International

HEALTH AND WELLNESS

• Large – Sunny Street

Small – PsychHelp

HOSPITALITY

• Large – Bella Venezia Group

Small – Kaali Gourmet Indian Restaurant

MANUFACTURING

• Large – Shipping Container Pools

Small – First Light Fabrications

PROFESSIONAL SERVICES

• Large – Travis Schultz & Partners

Small – The Organised Creative

RETAIL

• Large – White’s IGA

Small – Amplitude

SOCIAL IMPACT

Large – Coast2Bay Housing Group

Small – Stymie

TRADES AND SERVICES

Large – The Laundry Lady

Small – Si Organics

Nikki Fogden-Moore & Alister Eiseman from Pacific Ford

The 2022 Hall of Fame inductees include the Food and Agribusiness Network (FAN); the Ginger Factory; and RACV Noosa Resort.

Creative Industries Winners Raw Lens Media (small) and Your Brand Crew (large)

PHOTOS: BARRY ALSOP

BACK FOR Seconds!

After The Curated (side) Plate satisfied our cuisine cravings in 2022, Georgia Beard discovers how this ten-day foodie festival is emerging from the kitchen with another sensational celebration of local produce.

The Sunshine Coast is abundant with fresh flavours, divine drinks and locals with an appetite for indulging in homegrown produce, locally crafted drinks and dishes in stunning locations.

When The Curated (side) Plate 2022 delivered a rolling feast across ten days from our oceans to our hinterlands, we feasted on all the flavours.

Hosting 91 events with 42 industry partners, this premier culinary festival brought the region’s best venues, chefs, farmers, producers and food lovers together to celebrate local produce.

From brunches and lunches to gourmet masterclasses to farmgate tours, we were spoiled for choice at this buffet.

Long tables stretched between green rows of crops as chefs plated up harvests from the very paddocks where guests feasted. Visitors gathered on local plantations to learn the skills of farming and food preparation. Fine diners followed every decadent course with a refreshing craft beer, a rich glass of wine or a vibrant cocktail.

We satisfied our appetites with our own spread of sell-out events! With sweeping views of Palm Creek Estate’s forest retreat, our Sunday Soirée united

local chefs, bakers, shakers and food lovers over a brightly coloured banquet! Podcast, Pinot and Duck also treated guests to a marvellous three-course meal at Market Bistro while four greats from our podcast, Everyone Has a Story, shared anecdotes and insights into their lives.

At the core of every culinary experience was connection. Whether passing a breadbasket to a stranger over a table, sharing a station in a cooking class or discovering the secrets behind a distillery door, we learnt more about each other and not just where, but who, our food comes from.

Fresh from the kitchen, The Curated Plate will unite the region once again when their bite-sized festival transforms into a feast in 2023!

The festival celebrates the contrast between organic produce and the nature it comes from through the culinary expertise and artistry of young legends, distinguished chefs and local farmers whose roots run deep.

The Sunshine Coast’s rich volcanic soil and sun-soaked days matched with just the right amount of rainfall sets the scene to deliver food lovers produce of the highest quality.

Set against the backdrop of our endless beaches, towering rainforests and stunning mountain vistas, we’re invited to experience Queensland’s natural food bowl and tantalise our tastebuds on a whole new level.

Expression of Interest applications for Industry Partners, including local producers, venues and tourism operators, open in January 2023.

To be part of The Curated Plate and to be amongst the first to know, subscribe via the website or scan the QR code.

THE CURATED PLATE

Regionally Cultivated. Expertly Plated. 28 July – 6 August 2023

Expressions of Interest from Industry Partners (local producers, venues tourism operators) open in January 2023! Join in the action! Visit www.thecuratedplate.com.au or scan the QR code to sign up for the latest information and events.

LOST ANDFound

The sun may have set on Horizon Festival, but plans are already underway for next year’s program with the launch of Homegrown: The Forgotten Coast. Georgia Beard reminisces on the festival that was and reveals the fun to come.

On the banks of Stumers Creek Coolum in the early hours of an October morning, people gathered to watch the sun peek over the horizon – an emerging, moving backdrop for the voices of Kabi Kabi and Jinibara peoples.

Dawn Awakening marked the official end of Horizon Festival 2022 through indigenous ceremony and storytelling. Spoken word, song, dance, visual art projections and fire installations called us to reflect on and strengthen our connection to country, culture and each other.

This connection flourished amid Horizon Festival’s activations of visual art, music, dance, theatre, film and imagination. We’re still lingering in the glow of awe-inspiring and thoughtprovoking performances, exhibitions and workshops, unleashed by artists across the Sunshine Coast.

From the highly anticipated to the absurd, Horizon Festival’s ten-day program staged acts the likes of which the region had never experienced before.

We disappeared into the magical depths of Wonderland Spiegeltent to witness palpitation-inducing acrobatics from Circa’s Peepshow, dazzling cabaret and comedy from Steven Oliver and electrifying sounds from Kate Ceberano

– all seeking to delight, disrupt and transform.

We watched The Sinkers, Sunshine Coast’s most underwhelming synchronised swimming club, plunge into Cotton Tree Beach, connecting impromptu swimmers (or sinkers) from all walks of life.

We followed strangers in inflatable orange suits as they sunbathed on the sand, perused local stores and generally loitered about for Looks Like A Tourist, challenging the romanticism of tourism with the complexities of visiting an

unfamiliar place.

By the time the sun rose at Dawn Awakening, Horizon Festival had drawn more than 21,000 visitors over 25 locations and 52 events.

The creative industries are certainly wide awake and thriving and while Horizon Festival 2022 is disappearing below the horizon to rest, reminisce and dream for now, plans for Horizon Festival 2023 are already taking shape.

Returning on Friday 25 August to Sunday 3 September 2023, we can expect this contemporary multi-arts festival to reach further, search deeper and glow brighter than ever before.

In fact, the Horizon Festival team is already stepping out into the unknown.

Their 2023 program, Homegrown: The Forgotten Coast, is seeking projects that uncover forgotten – or invisible – places on the Sunshine Coast and bring them to life.

A local hall; a motel that’s been vacant for years; a laundromat; even a hidden outdoor space. If you know where to look, our region is strewn with locations, once embedded in their communities and now lying by the wayside.

Shrouded in the Dularcha National Park, a historic railway tunnel built in 1891 now belongs to bushwalkers,

Dawn Awakening

Photo: Nic Morley

Looks Like a Tourist. Photo: Alain Bouvier

birdwatchers and a roost of myotis bats.

Near Tanawha Tourist Drive, the abandoned Super Bee Honey Factory slumps with age and neglect after a recent fire.

On the outskirts of Montville, the Dome, once housing an art gallery, café and model railway, only makes room for overgrown foliage.

Places like these have escaped the public consciousness. Now, as part of Homegrown, artists are encouraged to redirect their gaze from the impressive and the innovative to the derelict, the unassuming, the empty.

Once they recognise the old amongst the new, these artists abandon their perceptions of space and respond by pushing the boundaries of their creative practices. Whether they specialise in visual arts, dance, theatre, music or interdisciplinary artforms, the aim is to make these places memorable again.

Applications for Homegrown: The Forgotten Coast closed in early December with a total of three projects to be selected and presented as part of Horizon Festival 2023, with the successful applicants receiving mentorship from an inspirational artist of the applicant’s choice!

As Horizon Festival urges us to get lost, our local communities will find each other once again, drawn together by the artistic, the performative and the profound.

We can’t wait to see what’s on the Horizon for 2023! Be sure to subscribe to be the first to know www.horizonfestival.com.au

IMAGE: NIC MORLEY

The Sinkers. Photo: Alain Bouvier

Kabi Kabi Connections.

Photo: Alain Bouvier

Steven Oliver, Bigger and Blacker. Photo: Alain Bouvier

GOING Green

Penny Brand meets the local plastererturned-inventor who will revolutionise construction waste to save the environment as well as return money to savvy businesses.

It’s like an episode of Shark Tank, where aspiring entrepreneurs from around the world pitch their ideas to a panel of investors, only for Cooloola Cove inventor Ray Kearney it seems he will have absolutely no trouble when it comes to opportunity knocking at his door.

In fact, Ray is on the brink of turning his ground-breaking green waste innovation, which has been 15 years in the making, into a billion-dollar industry.

Ray has designed and developed an eco-friendly portable machine that can break down construction waste enabling it to be recycled and sold.

“Not only will this initiative give companies the chance to embrace a greener philosophy, but also make money from the recycled materials they collect,” Ray says. “It’s a win-win situation all round.”

In 2019 it was estimated that Australia produced over 76 million tonnes of waste for the year, that equates to 1.4 kilograms per person per day.

And the manufacturing and construction sectors account for more than a quarter of that waste.

“Almost 100 per cent of construction site waste is dumped into valuable landfill,” Ray said. “I’ve had five manufacturing companies and in each one I have always recycled part of it

because I’ve always been so passionate about recycling.”

Now Ray wants the entire construction industry to embrace his passion for being kinder to our planet.

The unique portable and mobile recycling machines give builders the ability to recycle 90 per cent of construction waste, and Ray believes the machines have unlimited opportunities globally.

“It will hold immense appeal to many organisations such as national environmental groups, city councils and government departments; plasterboard manufactures, timber and furniture workshops, cabinet makers; and waste transfer stations, just to name a few.”

Ray’s concept is simple.

He has designed three waste machines: The Mini, Standard and Mega.

He says the portable Mini is the perfect application for high-rise construction and shopping centres as it can fit through a normal sized doorway.

“The mobile Standard machines will work for most construction sites and the Mega unit is perfect for manufacturers and rural councils,” he says.

The mobile RayCycle machines can granulate and repurpose bricks, blocks, pavers, ceramic tiles, timber studs, cement sheets and plasterboard.

“The list is endless,” Ray says.

Once granulated the materials are bagged and sealed on the machine, and contained and packed on site.

The recycled materials can be sold at a retail level or transported to a bulk storage area to become certified road base, organic garden mulch, garden aggregate or, in the case of plasterboard, recycled into gypsum for bulk agricultural use.

“The enormity of this market is mind boggling,” Ray says.

“The simplicity of the concept is second to none, and it is an incredible way of saving valuable land space while

Ray Kearney.

saving our planet, and not to mention, company money.

“There’s just nothing in the market like it. Most recycling machines can only recycle one product. This machine recycles everything, with the small exception of general waste. It can do all construction materials with one machine.”

At this stage, Ray is looking for investors to get the first machines to factory floors, and he has already secured a manufacturer in Gympie who is ready to start building the first of what promises to be an expected 72,000 machines sold in Australia and the US alone - and thousands more worldwide.

Ray will display his mobile recycling machine at the New Orleans Waste Expo in May 2024, and already has interest from US buyers. He believes this global expo is his gateway to the worldwide success of RayCycle.

Ray, who is 75-years-old, began his career as a Gyprock plasterer straight out of school, and has since gained a wealth of knowledge from building sites. But Ray always knew there was more for him in this world.

“I’ve had five manufacturing companies and four of them have been my designs,” he said. “I was 37 before I realised I had a brain. I got sick of what I was doing, and quickly realised I could fix just about everything.”

While he continued working as a plasterer by day to support his wife and two daughters, Ray also studied at night to build the skills required to turn his dreams into a reality.

“I went to TAFE at night and studied small business, accountancy, computer skills, and communication,” he says. “I was always earning three times more than other plasterers because I was so good at it.”

Ray built three prototypes for his latest invention and has had the prototype tested and proven.

He is now finally ready to share it with the world.

The RayCycle machines will retail from around $180,000-$340,000, with a healthy turnaround for buyers.

“To put that into perspective, a smaller machine costs $180,000, which can be turned into $100,000 a year,” he said.

“A high-rise contractor currently has to get rid of their rubbish which comes as a cost. Exchanging that cost from one thing to another means you’re saving money and saving the environment.”

And better still, turning waste into wealth.

If you are interested in learning more or would like to invest in a better world contact RayCycle’s business broker and business partner Ken Dyce on 0439 106 741 or email ken@tdmango.com.au

Important and Rewarding Opportunity

Participate in this RARE opportunity to help save the environment and leave a legacy for yourself, your family and future generations.

RayCycle™ is seeking to raise capital to build an exciting NEW mobile “on-site” recycling machine to display at the 2024 New Orleans International Waste Expo.

The three (3) RayCycle™ recycling machines are being built to service the Building/Construction Industry, granulating and bagging recycled building waste. These RayCycle™ mobile machines can recycle up to 90% of construction waste and on-sell all the granulated recycled bagged material for retail use.

Currently almost 100% of construction waste is DUMPED into precious land fill.

We are looking to raise capital of $500,000 to build and display the “Standard” RayCycle™ Turnkey on-site, working mobile recycling machine at the 2024 International Waste Expo in New Orleans for the sole purpose of attracting an International Corporate buyer and selling the displayed “Standard” recycling machine and the complete RayCycle™ range of mobile machines, the “Mini” and the “Mega” recycling machines, as well as the complete RayCycle™ patented concept.

For more information, and to register your interest please contact:

Ken 0439 106 741 ken@tdmango.com.au

SOIRÉES Summertime

Just under 15 minutes from Peregian Beach, is Palm Creek Estate, an 85-acre multi-purpose eco-escape, lending itself to nature-based activities and functions such as weddings, wellness retreats, long lunches, product launches and location shoots, which can all be tailored to any occasion.

While this secluded gem has primarily been for private and corporate events, owners Austin and Anna Smith are extending the invitation to locals and visitors, with a slew of fabulous weekend events to come.

The “Summer Series” will offer guests the chance to indulge in paddock-toplate delights and bespoke cocktails, while enjoying all that is to offer at this rustic natural wonderland.

Patrons can get lost in the 5-acre beer garden and sample local fare straight from the farm’s own lush pastures and vineyards, locally-crafted beer and distilled spirits while enjoying live music from talented local artists.

Our Hello Sunshine Sunday Soirée as part of The Curated (side) Plate was one of the first events hosted in the newlyfinished venue, taking the property’s blank canvas and transforming it into a yellow-draped celebration of local produce, chefs, bakers and makers.

Guests indulged in a sensational four-course menu which saw a divine serving of gastronomical fare amid the estate’s exquisite natural backdrop, with the soulful sounds of Andrea Kirwin.

“We have a diverse cross-section of people and we’ve got the opportunity to bring them all here and let them celebrate,” Austin says, “The Sunday Soirée was the perfect example of that. They came, they saw, they ate, they explored and all the boxes were ticked.”

In fact, we loved the venue so much we used the setting for a recent fashion shoot for Hello Sunshine Magazine

Austin says Palm Creek Estate will be

open to the public with key events dotted throughout the summer calendar as part of a long-term vision that will one day hopefully see their doors open daily.

“We want people to come on a farm tour, pick some passionfruits and limes, and take them back to the barman who will then take them through a cocktail masterclass,” he says. “They will be able to access trails with a range of different picnic sites. And as part of that booking they can come here, grab a hamper full of local flavours and choose their spot. It’s nature-based immersive tourism.”

With a background in agri-business, Austin and Anna purchased the property in 2008 and it has been a labour of love, shared with their three children.

What was once an overgrown plantation, this hidden valley of soaring native hardwoods has seen a complete transformation, with the family turning the ramshackle property into a worldclass entertaining locale.

Clearing the land was a daunting task, but these two were born and bred on farms – Anna with thoroughbreds and livestock in Victoria and Austin from a Station on the One Tree Plain in Western New South Wales.

After demolishing the collapsed cow shed and removing five truckloads worth of debris, they planted passionfruit vines, lime and lychee orchards to sell at local farmers’ markets, echoing the 1950s, when the original owners would transport milk and veggies to Tewantin in horse and cart.

Once the couple began using their land to host private parties, including a Noosa Eat & Drink Festival event, Anna and Austin realised the property’s potential.

“Guests have the best of both worlds when it comes to rainforest-meetsbeach, with its trails leading through palm-lined creeks and soaring native hardwoods, and views of the breathtaking coastline,” Austin said.

With ample car parking, expansive lawns and gardens, a new function barn, bar and amenities, the venue allows guests to fully indulge in a complete experience for the senses.

Bus transfers will be available for guests from Mooloolaba to Noosa for the Summer Soirées from $30 return.

Check the Palm Creek Estate website for upcoming events. Bookings are essential. For private bookings, don’t miss the open day on 22 January.

One of the Sunshine Coast’s premier event venues, nestled in a sprawling piece of rural and oceanic paradise, is opening its doors to a wider audience this summer, as Penny Brand discovers.

POMP AND Polo

The inaugural Polo and Provedores was a feast of fine sportsmanship, local food and fabulous fashion. Carlie Wacker was there for all of it.

Ponies and players put on a great show for the inaugural Polo and Provedores’ arena-style competition at the Pomona showgrounds.

Local provedores Noosa Cartel and Black Ant Gourmet presented regional flavours in its finest form; punters loved participating in the famous stomping of the divots; and the kids, ladies and gentlemen’s dash offered a taste of the traditional Polo institution in Noosa.

The toughest gig on the day was for our guest judges Adrian Schulz, Deb Caruso, Sara Leonardi-McGrath and Shaun Birley to select winners of the IN Noosa Magazine Fashions On The Field

Overall winner Hannah walked away with a stunning Argyle pink and white diamond platinum pendant valued at $6,600 and hand-crafted by master jeweller Adrian Schulz of Diamonds of Distinction!

The colts and fillies are set for a rematch in 2023. See you there!

PHOTOS: FLORENCE LEMYRE

OUT OF THE Box!

By their very nature, multi-purpose venues can be seen as ‘big boxes’ but as Deb Caruso discovers, it’s what’s inside that counts.

With all venues, there needs to be a certain level of ‘boxiness’ in the design to enable for the staging of various events but as Forrest Gump once said about things inside boxes, “you never know what you’re gonna get.”

And with Venue 114, you never know what magic lies within the space but you can be assured that the hardworking team want you to leave feeling richer for the experience.

From community group meetings to Burlesque performances, charity galas, weddings, celebrations, presentations, conferences, forums, festivals, formals, concerts and more – Venue 114 on the edge of Lake Kawana has been busy making memories for almost two decades.

It is this vitality and energy that Venue Manager Louise Thompson loves – and has loved for the past 16 years. She has been working here since the building was under construction, originally starting in admin and within four years taking on the role of Manager. Although at that time, the venue was known as Lake Kawana Community Centre.

Whilst the name changed in 2018, the dedication to community remained. It is a priority for Louise that Venue 114 and the other council owned and operated spaces she manages including the self-service venues of Kawana Island Meeting Place, Coolum Civic Centre, Bellvista Meeting Place and Kawana Community Hall, are used and loved by the community.

It is her belief that this only happens when there is inclusion, accessibility and authenticity coupled with a focus on sustainability from an economic, social and environmental viewpoint.

Venue 114 is currently the only full-

service venue under Louise’s management and it is the flagship with its range of facilities catering to a wide range of events for eight to 1400 people across fifteen different, interchangable spaces.

The team can deliver personalised event management including ticketing, advertising and catering as well as in-house production and technical services, all within one of few facilities on the Sunshine Coast that has achieved EarthCheck Evaluate status, something to be proud of.

There are some incredibly powerful events that take place here

“We want people to know that whatever type of event they come to at Venue 114, that event will be professionally delivered and with people at its core,” Louise said. “I’ve been saying this for 16 years, but I want people to love this venue so much and to have such a connection that if it was to be bulldozed, people would be chaining themselves to the posts,” she laughs.

“I want them to have that connection, to feel the soul within the building, to have made great memories here.”

That passionate following was certainly building.

“We had great traction and were in a position to be able to program incredible national performers but in 2020 we lost that momentum so we’ve spent the last two years starting over, in a way,” Louise said.

Indeed Venue 114 was defining their

space in the events industry through the focus on service, bold programming and just plain good vibes.

In 2019, they hosted more than 1,500 diverse events, attracting 82,000 people through the doors and the year 2020 was on track to deliver significantly more with an anticipated 100,000 people in attendance.

Louise said “As we all know, it was an incredibly tough time in 2020. We just had to positive and focus on our main objective of exceeding expectations with events we could still deliver, in whatever format that was,” she said.

“We turned to virtual and hybrid events and implemented new ways of doing business including live streaming.

“But personally, I feel nothing beats the energy of 1400 people at a music gig or the passion of 400 performers backstage at a Burlesque L’amour show.”

Kimberley Rider joined as Marketing & Development Officer just over 12 months ago bringing expertise and knowledge with marketing and strategic communications.

“We’re almost going back to basics to let people know who we are and what we do,” Louise says. “We are taking ownership of the space and we invite the community to do the same.”

Kimberley agrees adding that it was hard to define the space because the venue means different things to different people.

“The common thread though is the way people feel here and the passion to support ‘grassroots’ - this is definitely a venue where someone can have a seed of an idea for an event, and it becomes possible. There are some incredibly powerful events that take place here.”

Louise said seeing 12-year-olds

experience their first live music event with Amy Shark in a safe environment was an absolute thrill.

“It’s such an honour to share people’s stories and experiences in this space,” Louise said. “Particular highlights this year included hosting the Australian Wearable Art Festival and the SunnyKids Mayoral Ball.

“Anything to do with supporting a local charity is always close to my heart.”

While bookings are strong heading in to 2023, the team plan to also create their own community-focused events, including more of the “In Conversation” series they originally launched; and an increase in music concerts.

Kimberley said conferences also worked well across the venue’s three

levels with large conference or expo spaces as well as smaller areas for workshops.

“All of our rooms have breakout areas, most of them with stunning water views and with the flexibility of the two indoor performance stages and the outdoor ‘Sunset Stage’ we see a great opportunity to deliver more indoor/outdoor events moving forward,” she said.

“It also gives us the flexibility to have wet weather contingency for our events - which has been incredibly important in the last 12 months!”

With flexible spaces (did I mention you can drive cars inside!), a passionate team who love to create ‘soul’ and deliver signature events, you really don’t know what you’re going to get – but you know it’s going to be great!

EARTH CHECK

Here are some of the initiatives that have earned Venue 114 EarthCheck accreditation:

• reusable/compostable/recyclable options

• Solar panels

• LED lighting and timers in the main halls and carpark

• Water coolers for refills

• 2 x 20,000L underground water tanks used on gardens and toilets

• Landfill and recycling bin stations

• Catering with filtered coffee and tea using reusable crockery and utensils

• Conference elements in recyclable cardboard

• Zest Coffee Van offers 50c discount on BYO cups; reusable cups through the Community Cup Bank and reusable packaging for food storage; food scraps and coffee grinds composted at the neighbouring Eastbank Community Garden.

• Minimising paper usage and printing and using 100% recycled paper

• Online ticketing and scanning using Humanitix with 100% of profits directed to charities

• Rechargeable batteries for all batteryoperated equipment

• Internal catering based on sustainable practices including leftovers donated to OzHarvest

PHOTOS: LAUREN BIGGS

BUSINESS WITH Impact

Penny Brand meets the savvy and spirited entrepreneur using specially-formulated sunscreen to solve several social issues - one spray at a time.

Aserendipitous discussion with ladies as part of the Salvation Army’s rehabilitation program in a Townsville park made Buderim mother Alana Kennedy realise she wanted to make a positive impact.

Alana, a proud Waanyi Kalkatungu woman of North Queensland, was working as a cosmetic sales representative and raising two young children as a single mother, when she felt drawn to sit down with the women.

“I met these ladies and I started yarning with them,” Alana says. “Ninety per cent of them had been abused since a young age or been through some form of personal trauma that they were trying to recover from.”

Alana could relate to the women on a personal level, because she too had been a victim of physical, emotional and psychological abuse.

“I was in a DV situation for 12 months, but it felt like 10 years,” she said. “I think it was because over the years I had given over my power in other areas of my life, so in this relationship I felt like I had nothing else to give and I didn’t think I had the strength to get out.”

Having the right people in her life when she was at an all-time low, meant gave her the courage to set herself free from the toxic environment she was in.

She worries about those who don’t have the same support system or as Alana says “a community of reliable others”.

“I had amazing people in my life that said, ‘this is not the life for you, the best is yet to come’.”

Alana says Indigenous women find it harder to get help.

“We need to create alternate pathways for healing and to activate community support,” she said. “Women find it hard to leave without purpose in their life as the abuse has left them with the narrative that this is all they are worth.”

She left her career in 2017 to be part of Creel Price’s Investible Accelerator in Sydney, as she believed that she could build something that would have a real and sustainable impact. The support of her closest friends Shawnee Bell and Sammy-Jo Kupfer allowed her to spend time in Sydney to develop the business that is now Ochre Sun, which she launched in 2018.

The business with a sustainable model features ethically sourced Indigenous botanicals, and aims to help women such as the ones Alana encountered on that fateful day - and to give back to those who had helped her.

Alana moved to the Sunshine Coast in 2020 to offer opportunities for Indigenous and vulnerable women to work and develop skills.

Ochre Sun’s brilliance lies in the security and authenticity of the supply chain.

The most prominent Bush Foods and

Botanical matriarchs in the First Nations Culture are a part of what makes Ochre Sun so powerful as raw materials are sourced directly from the Elders.

As demand is created for Ochre Sun’s products, more botanicals are needed and the Elders are remunerated accordingly with a view to offer new revenue streams as the business grows.

A large portion of the profits made by Ochre Sun will also be re-invested to provide social modular housing, employment and programs for victims of domestic violence in the Indigenous community.

“This will ensure Indigenous and vulnerable members of our communities are able to engage in employment within our business, our botanical harvests and plant extract management, while they heal on country,” Alana said. “We can deliver a model that allows women a safe place to live while being supported by a bigger vision.

...‘this is not the life for you, the best is yet to come.

PHOTO: MEGAN GILL

“It is imperative that women understand that their identity isn’t defined by their circumstances, we just have to support them to see it.

“This is where I want my business to grow.”

Queensland Business Monthly named Alana as one of the state’s ‘most exciting young entrepreneurs and business leaders’ in the annual Top 20 Under 40 list. Being a part of an eclectic bunch that share a common drive to succeed in a year marked by challenges of the pandemic, Alana focused on supporting the outdoor workforce in mining, construction and local councils with her sunscreen sold by Australia’s biggest PPE wholesaler.

The Queensland Government recognised Ochre Sun’s contribution to a stronger and better state through demonstrated support for social outcomes in 2021 with the Diversity through Supply Chains award. This award is given to a business that has through their organisation’s supply chains and other sourcing activities, enhanced the lives of Queenslanders by supporting small and medium sized business; social enterprises; Aboriginal businesses and/or Torres Strait Islander businesses; disability enterprises; or actions to target and end domestic and family violence.

It’s the sunscreen, now available in select stores in New South Wales, Harris Farm Markets Australia-wide and most IGAs in South-East Queensland, which is the true hero of the story, driving the sales required to make Alana’s dream a reality.

“Our principal objective is to protect the integrity of our native botanicals and create opportunities on country for those who need it most,” she said. “Through a sustainable sourcing commitment, we aim to create a ‘world best’ environmental approach to sun protection, meeting

ethical and social responsibilities across the entire supply chain.”

But why sunscreen?

Alana understands all too well the effects of the harsh Queensland sun and her work in the cosmetics industry allowed her to identify a gap in the market when it came to men using (and not using) skincare and sun protection.

“My market research showed men weren’t enjoying using sunscreen and that they were often using their wife’s beauty products,” she said. “Ochre Sun is highly absorbent and is between a cream and a milk with native botanicals that also help to heal the skin. We’ve had great results for those with sensory challenges and skin sensitivity.”

Ochre Sun is now expanding to include a wider range of skin care making it more accessible and providing customers with the opportunity to help make a positive difference as the brand grows and increases its capacity for change.

“When people choose to buy something necessary and meaningful that is ethically sourced and creates a positive social impact, everyone wins,” Alana said. “This is a legacy project that will see people supported with healing on many levels for years to come – and anyone can be part of it just by supporting our products.”

For more information and to purchase products visit www.ochresun.com.au

WHERE TO BUY OCHRE SUN

Silo Wholefoods, Yandina

IGA Buddina

IGA Local Grocer Mooloolaba

White’s IGA Baringa

Wurtulla IGA

IGA Marketplace Wises Road

White’s IGA Bli Bli

IGA Mount Coolum

IGA South Brisbane

IGA Carindale

SIPS BITES AND

What’s brewing, cooking and happening...

BOTTARGA

From the magic of Periwinkle Peregian Beach, expect Italian excellence when Bottarga opens next to Giddy Geisha in the CBD.

FLO SURE

Flo’s Crêperie’s second restaurant at The Wharf Mooloolaba brings the taste of France inside every sweet and savoury crêpe, coffees and cocktails!

WHERE THE OCEAN ENDS

Ocean Ended is back at Platinum with locally sourced coastal cuisine, warm service and views of the Maroochy River. Platinum Café has also opened, brewing coffee and serving breakfast and lunch in a fresh

atmosphere.

SUMMER SALADS

With eight stores across Sydney, Ben and Nat Thomas launched Queensland’s first Banana Blossom restaurant at Alexandra Headlands! Their fresh fast-food alternative sources premium local ingredients for authentic Asian spices for salads, rice bowls and rice paper rolls.

BUT FIRST…

Buderim’s local favourite John Kyle Espresso is coming to Maroochydore with a slick new coffeehouse opening soon! Surrounded by parklands in the Caloundra West Mountain Bike Trails, family-

owned Declan’s Coffee offers exceptional coffee, croissants, muffins and more in honour of the family’s late grandfather.

GET THAT DOUGH

After the success of her café and donut bar in Buderim, Vanessa O’Neill has brought Dough Ho to Mooloolaba Esplanade! Indulge with ice cream donuts, loaded cookies, milkshakes and more!

ELEVATED FLAVOUR

With a new chef in the kitchen, Spanish bar Tapas 10 is back with a fresh focus on breakfast, lunch and sensational tapas nights from their hinterland balcony with coastal views.

TIME FOR THAI

Authentic homecooked meals inspire the menu at Baan Mai, the new Thai restaurant cooking traditional curries, wok-tossed meals and salads in Mudjimba.

ON THE OPEN FLAME

Joining Sippy Social on Central Drive, Sippy Downs, Flames Charcoal Grill infuses sizzling lamb, beef and

chicken with pure, intense flavour on odourless Japanese Binchōtan coals. Woodfired Montville just opened in a blaze of flavour and passion, combining steakhouse, burger bar and pizzeria for a hearty night in the hinterland.

RAISING THE FLAG

Blackflag Brewing’s new headquarters at Coolum Beach boasts a beer garden, indoor seating and bar overlooking the brewhouse and tasting room.

SMALL BATCH

Sunshine & Sons are renowned for their limited-

edition fresh gin with less than 50 bottles of each flavour made depending on what’s in season as it’s sourced fresh from the local farmer! It’s only available from the distillery door so if you missed out on the Electric Red Gin, make sure you pop in to Woombye to get your hands on the new flavour of the week!

WHIRLWIND OF WHITE’S

Opening late 2022, the new White’s IGA Forest Glen is living and supporting local with locally grown and sourced products. It was the White’s

contributions to the community which earned their award for Retail (Large Business) at the Sunshine Coast Business Awards 2022! Congratulations Roz and Michael!

STAYING ON

Riceboi’s Head

Chef Nick Blake turned heads when he announced he was leaving but never fear - he is taking time out to prepare for the opening of Tony Kelly Restaurant Group’s next project!

DON’T MISS!

Our Hello Sunshine Magazine wine lunch at Peregian Beach’s Pitchfork Restaurant will celebrate autumn with a threecourse feast with matching wines!

Date: Friday 10 March, 12-2.30pm Cost: $95 per person.

See page 58 and book via QR code:

Sunshine & Sons

Black Flag Brewing

Dough Ho

Flo’s Crěperie

Banana Blossom

Platinum Cafe

Matt Golinski brings a new perspective to one of our oldest olfactory senses.

WHAT SMELLS Like...

On a recent trip down the Bruce Highway from North Queensland I was playing the trivia games they have on big signs on the side of the road to ‘stay alert’.

The idea is that there is a question on one sign to fire your brain and keep you alert and then the answer is on another sign about a kilometre further on.

I’ve done them a hundred times before but luckily I have such a bad memory that I don’t remember the answer by the next time I’m driving that road.

At one point I clearly wasn’t being alert, because I missed the question and only caught the answer, which was ‘The smell of rain’

Having nothing else to do on my long drive but listen to AM radio and wait for the next Q&A, I began pondering what the question may have been.

‘What makes us smile with relief late on a summers afternoon when we’ve sweated through a 40 degree day?’

‘What sends us running to the Hills Hoist to get the clothes off before a

downpour?’ or ‘What lifts the spirits of a farmer who has been watching the sky for weeks in the hope that their crops will get a good drink before it’s too late.’

The smell of rain has become all too familiar over the past few summers –we’ve taken it for granted, even resented it as it signals more flooded roads, cancelled events that have been months in the planning, and decimates harvests that in turn have a direct flow on effect on the availability and price of the food we consume.

It can strike fear into the hearts of those who are still just cleaning up their houses and properties from the last unprecedented rain event, and fuel anxiety through its sheer unpredictability.

But if the weather experts are correct, we’d better get used to that smell over the next few months. We might just need to accept that there’s really not very much we can do to control it, and learn to embrace the rain’s sweet, minerally aroma.

Because while it may literally put a dampener on our alfresco dining plans, the alternative to a wet summer season is drought and bushfires.

So let’s focus on the positives - water tanks and dams are full - including the big ones that supply water to our towns and farms. Days are substantially cooler when it’s pouring down. And we get to catch up on movies, books and magazines when we’re stuck inside.

And it drives home the need to

establish local food networks, so we’re not so reliant on long distance transport to get hold of our supplies when roads are cut. And this place makes it easy.

Accessibility is no longer an excuse when it comes to supporting local. Markets, independent supermarkets, fruit shops and specialist providores such as the team at Good Harvest are more than happy to source these products as it gives them a point of difference from the grocery duopoly, and you can quickly work out who the serious restaurants and cafes are by doing a scan of their social media. What you can’t buy in person you can often buy quite easily online.

Chefs and restaurants all over the Sunshine Coast are responsible for championing producers and bringing awareness to their hard work, and these brands slowly trickle down into the mainstream market.

The Slow Food Noosa ‘Snail of Approval’ program is a stamp of authenticity for producers and food establishments and is an invaluable resource for anyone interested in discovering more about the provenance of food on the Sunshine Coast.

We know that hospitality and accommodation businesses on the coast will flourish over the summer periodrain, hail or shine (and there’ll most likely be all three), and whether we’re locals or visitors our ability to enjoy the next few months comes down to how we look at the world.

Sometimes you’ve just gotta wake up and smell the petrichlor.

Chefs and restaurants all over the Sunshine Coast are responsible for championing producers and bringing awareness to their hard work...

Matt Golinski and Ryan Fitzpatrick at Galeru

RECIPES BY MATT GOLINSKI

“This is a great example of how you can use two Indigenous ingredients that are easy to acquire in a dish to give it an Asian flavour. Use Macadamias in place of peanuts and lemon myrtle instead of lemongrass to give a Thai flavour with an Australian twist. When I use lemon myrtle leaves in a salad like this, I always choose the soft tips from the tree – you can slice them very finely and you get the flavour with it being too fibrous or chewy. Enjoy!” - Matt

GRILLED SWORDFISH WITH SPANNER CRAB, CUCUMBER, TOMATOES, MACADAMIAS AND LEMON MYRTLE

SERVES 4

Ingredients:

• 4 x 150 gm swordfish steaks

• 150 gm cooked spanner crab meat

• 1 lebanese cucumber, julienned

• 200 gm cherry tomatoes, halved

• ½ bunch coriander leaves, washed well

• 1 small golden shallot, finely sliced

• 100 gm macadamia chips, roasted

• 6 lemon myrtle leaves, very finely sliced

• 2 tbs fish sauce

• 2 tbs lime juice

• 2 tbs castor sugar

MATCHING WINES

BY TONY COX

Method:

• Stir the fish sauce, lime juice and sugar together until the sugar has dissolved.

• Mix together the crab, cucumber, tomatoes, coriander and shallot together and dress with the fish sauce dressing.

• Lightly oil and season the swordfish and grill in a hot pan or BBQ until just cooked through.

• Sprinkle the macadamias over the swordfish, transfer to four plates and divide the salad between each. Sprinkle with lemon myrtle leaves.

PERFECT

2016 Tyrrell’s HVD Semillon, Hunter Valley, NSW $40-$45

PRETENDER 2022 Deviation Road Pinot Gris, Adelaide Hills, SA $25-$30

PRETENTIOUS

2021 By Farr ‘GC’ Cote Vineyard Chardonnay, Geelong, Victoria $155-$160

SERVE WITH

PHOTOS: IAN WALDIE

DAVIDSON PLUM BRAISED PORK RIBS WITH APPLE, WALNUTS, SULTANAS AND MINT

Davidson Plum on its own is very sour and needs to be balanced with honey or sugar. But its sourness also makes it the perfect accompaniment to protiens such as pork or duck that have a fattiness that benefits from a tart balance.

SERVES 4

Ingredients:

• 1 kg pork spare ribs

• 250 gm Davidson Plums, diced

• 150 gm honey

• 2 cinnamon sticks

• 1 tsp salt

• 1 red apple, diced

• ¼ cup walnuts, roasted and roughly chopped

• 4 tbs sultanas

• ¼ cup mint leaves, roughly chopped

• 2 tbs olive oil

• 2 tbs lemon juice

• ½ tsp dijon mustard

• Salt and pepper

Method:

• Place the spare ribs in a single layer in an oven proof dish and scatter over the plums, honey, cinnamon sticks and salt.

• Cover tightly with foil and bake at 150°C for 3 hours.

• Strain the plums and juices through a fine seive and reduce to a thick paste.

• Brush the paste liberally onto the ribs and place back into a hot oven for 5 – 10 minutes.

• Mix together the apple, sultanas, walnuts and mint and dress with the lemon juice, olive oil and dijon mustard.

• Serve the ribs topped with generous spoonfuls of the apple salad and drizzle with any of the leftover plum reduction.

MACADAMIA TART WITH DAVIDSON PLUM SAUCE AND CRÈME FRAICHE

MAKES 4 X 8CM TARTS OR 1 X 20CM ROUND TART

This is very similar to a treacle tart but it has the added texture of crunchy macadamias. The sourness of the Davidson Plum sauce lends itself beutifully to the sweetness of the tart and the creaminess of crème fraiche. If you can’t get hold of Davidson Plums then blood plums would work well, but they’re sweeter and less sour so you’ll probably need less sugar.

Ingredients:

• 1 sheet ready-made sweet shortcrust pastry

• 85 gm brown sugar

• 30 gm butter

• 125 gm golden syrup

• 150 gm macadamias, roughly chopped

• 30 gm breadcrumbs

• 1 egg, whisked with 1 tbs water

• 200 gm davidson plums, diced

• 150 gm castor sugar

• 3 gm agar

• 200 ml crème fraiche, whipped

PERFECT

PERFECT

Method:

• Line the 4 tart trays with the pastry, then line the pastry with baking paper, fill with uncooked rice and blind bake until the pastry is almost cooked through but not too dark. Carefully remove the baking paper and rice.

• In a saucepan, heat the sugar, butter and golden syrup gently until the sugar dissolves. Do not boil. Cool slightly, then stir in egg and water mixture, followed by the macadamias and breadcrumbs.

• Spoon the macadamia mixture into the tart shells, and bake at 160°C for 20-25 minutes or until mixture is firm and golden and the pastry is cooked through.

• Put the plums and sugar in a small saucepan and cook over a low heat until the plums break down and become jammy. Add the agar and simmer for 5 minutes. Strain the mixture through a fine seive and refrigerate.

• Serve each tart on a large spoonful of Davidson Plum sauce and top with a dollop of crème fraiche.

PRETENDER NV Buller Wine Victoria Malmsey, NE Victoria, $15-$20

PRETENTIOUS NV Sandalford Sandalera, Swan Valley, WA, $100

Henriques & Henriques Madeira Malmsey 10 yo, Madeira, Portugal, $60-$65

PRETENDER 2021 Alamos Malbec, Mendoza, Argentina, $18-$23

PRETENTIOUS 2014 Seghesio Old Vine Zinfandel, Napa Valley, USA, $90-$95

SERVE

2021 Wirra Wirra ‘The Absconder’ Grenache, McLarenvale, SA, $65-$70

Modern Asian street food. Always fresh. Always local.

The Wharf Mooloolaba

Open 11.30am until late 7 days

Big Asian flavours and quirky cocktails. Breaking down tradition and leaving you craving more.

Maroochydore CBD

Open 11.30am until late 7 days

Celebrating Asian flavours with a fresh twist in every mouthful

1 Koorawatha Lane, Palmwoods

Open 11.30am until 9pm 7 days

Transport yourself to Corfu in this beach style eatery serving more than just your Greek favourites

The Wharf Mooloolaba

Open 11.30am until 9pm 7 days

Simplicity SEASIDE

How and why did you become a chef?

Being part of the Filipino community, they would always have large gatherings where each family would bring a dish –a pig on the spit, BBQ skewers, different rice and noodle dishes. These events would make me excited about food.

When I was old enough to get a job, I worked at multiple restaurants as a kitchen hand and finally got my chance to hop on the line when someone called in sick. The rest has been my life.

What do you love about being a chef?

Being part of a team that can create amazing food for others on a daily basis.

To see the look on people’s faces as they enjoy a meal you made is totally worth the hard work and hours that have gone into the dish.

What do you love about local produce?

Our restaurant knows multiple trawlers that pop in with fresh produce all the time and allow us to pick from their spoils, which is always exciting, because you never know what will land in the kitchen.

Who are your favourite local suppliers?

Walker Seafoods, Mountaintop Mushrooms and Fraser Isle Spanner Crab.

What is your approach to food?

I’ve always been inspired by past chefs and fresh produce to strive to always do something that will showcase the main component of the dish.

I focus on bold colours and simplicity.

Who would you love to cook for?

My father.

He passed away when I was in high school and I would have loved for him to see what I have done and who I have become.

Who is your culinary inspiration?

Marco Pierre White – an absolute legend in my eyes.

“Food is about generosity, and this should be reflected on the plate as well.”

Do you cook at home?

Sometimes I do. I enjoy comfort meals such as lasagne, Chicken Adobo and BBQ meats over charcoal.

What is your favourite dish ?

I’m an absolute sucker for great fish and chips. Crisp and fluffy thick-cut chips and thick, flaky white fish encrusted with crunchy batter or crumb.

Sometimes the simpler dishes are the most satisfying.

Name

Justin Fitzpatrick

Age 31

Position

Head Chef

Restaurant Spero Greek

What do you love about this region?

I love the smell of the salt air, the fresh fruit and vegetables and the local seafood. The people are relaxed and keen for new things. I can see the Sunshine Coast being the next big thing on the food scene with amazing chefs and great local suppliers all over the region.

Any advice for young chefs?

Learn as much as you can as an apprentice starting off in the kitchen. Don’t be afraid to ask all the questions and watch everything everyone does. In the kitchen, you learn more from seeing.

You can learn something new from anyone, even if the advice is don’t make the same mistake.

Speed and efficiency are key to survival.

What is your favourite kitchen utensil?

My Santoku chef’s knife. If you treat your knife well, it will help you with your day. A shout out to timers too! Without timers in the kitchen, most dishes may be forgotten about in the heat of service.

What is your favourite ingredient?

Any sort of seafood. But I have a love for octopus as it’s so unique in flavour and texture.

PHOTO: MEGAN GILL

A FLAVOUR Explosion

Buderim’s newest resident in the Sunshine Coast’s ever-expanding slick and off-the-wall restaurant scene, Dee Den, has had tongues wagging since it opened in April. Known for its quirky twist on popular Asian dishes, this place has not disappointed since its inception. Penny Brand sits down with Head Chef Mike Meesuwan to learn a bit more about why his hot new eatery is the talk of the town.

What are some of your career highlights?

I’ve worked with some amazing people during my many years at PawPaw from the Venzin Group, where I got to learn a lot of what it takes to run a good kitchen.

Why do you love being a chef?

The same reason we started Dee Den - the unhinged, reckless creativity.

Why do you love the Sunshine Coast?

It’s a peaceful and laidback area that my partner and I really love. Having lived in Brisbane near the CBD for quite a number of years, moving to the Sunny Coast has been a very welcome change.

What brought you to Buderim?

We stumbled upon Buderim quite serendipitously as the owners of the previous restaurant were mutual friends of ours and they were looking to leave the hospo game when they had their first kid. We realised that there weren’t too many options for a nice sit-down restaurant within Buderim, with table service, where you can enjoy a special meal with beautiful drinks.

So, we saw the opportunity to offer exactly that, and dare I say “something different”, here in Buderim as well as adding to the mix of venues in the broader Sunshine Coast dining scene.

What are your favourite dishes?

Currently it’s a two-way tie of the Betel Leaf and the Black Angus Rib Fillet, just because of the amount of ingredients and flavours that goes into each of the dishes.

Think a flavour explosion in your mouth!

Describe the summer menu?

We try to be as seasonal as possible with our fresh goods, but the two key things are a focus on refreshing flavours and more seafood options, like our Coffin Bay Oysters with Asian Sauvignon Blanc Vinaigrette.

Most popular dishes on the menu?

The Betel Leaf, Popcorn Chicken, and Beef Cheek Massaman have consistently been our top three most popular items. You’ll never go wrong with one or all of these.

What is your approach to food?

I try to utilise native ingredients where I can, despite being a modern Asian restaurant, which is why you might see Finger Limes, Old Man Saltbush, Pepperberry and Quandong on our menu.

As a business, we also love to work with reputable local suppliers.

This is why when Fable in Palmwoods reached out to us, we were stoked to explore flavours that could work with their fabled mushroom meat.

What sets Dee Den apart from others?

We put a lot of effort into genuinely listening to feedback from our staff and our guests, and have actually been implementing continuous changes to improve our food and service.

And this ranges from minor recipe tweaks to how we seat out guests.

PHOTOS: MEGAN GILL

And of course, you can never beat fresh ingredients, which we pay a huge amount of attention to.

Fun fact: did you know that our Kingfish and Oysters are never more than two days old?

And you can really taste the difference. Highlights off your latest menu?

CRISPY CHICKEN BAO!

Juicy chicken pieces, Kewpie slaw, flavourful sambal and Asian chimichurri - we sold almost 400 of these bad boys in just the first two weeks of our new menu launch.

Most rewarding career moment? When I got to finally open my own venue here!

Do you cook at home?

Like many chefs - not at all.

How do you find inspiration to be “something different” in your cooking and cocktails?

A lot of trial and error, plus it never hurts to read culinary books and see what’s out there online.

What is your favourite kitchen tool?

One hundred per cent: a Sous Vide machine. For those not aware of it, Sous

Vide is a cooking technique where you cook food in a low, controlled temperature for a long time to achieve a super tender result.

We basically marinate and sous vide most of our meats, which is why even our humble Chicken Pad Thai has really tender and flavourful chicken!

What is your favourite ingredient?

Kaffir lime leaves! They have such a gentle yet distinct taste and aroma that compliments a lot of other flavours.

You’ll be able to spot super thin Kaffir lime threads sprinkled on top of a few of our dishes.

SUMMER

ANNA PARK YERBA MATÉ

Get the new year off to a good start with these organic goodies that will soothe your mind, satisfy your tummy and pamper your body. Sometimes it takes the most bitesize shifts in our routines to cultivate transformation. Resolving to refresh our bodies, minds and relationships, two local grocers have packaged the lifestyle products we can’t go without for a sensational summer.

OFFALY GOOD PÂTÉ

Sustainably sourced, nutrient-dense and Offaly Good – this is one handmade pâté your picnic can’t go without. Try Organic Chicken, Smoked Salmon, Shiitake, and Mussel pâtés rich with flavour and nourishment.

Made from the leaves of a South American evergreen tree, the Ilex paraguariensis, a member of the holly family (how festive!). Its leaves produce a beverage which is naturally caffeinated and full of essential vitamins, and minerals, and other natural compounds which boost your immunity, physical stamina, metabolism and cellular health.

NOOSA BASICS HAND CREAM & BODY BUTTER

Hydrate and nourish the skin with organic apothecary based in Noosa and using high quality (and yummy!) botanical ingredients. Certified Vegan, cruelty free and Palm oil free with no additives, fillers or thickeners for a better planet and a better you!

NICKY, SILO WHOLE FOODS

Summer is all about indulging in the most responsible and delightful way! Choose divine products that nurture your body, mind and soul and leave you feeling good, inside and out.

WOODFLORIA

Start your morning cleanse with Woodfloria’s Yoga Love Essential Oil and Mist. Frankincense, lemongrass, patchouli, black pepper, basil and fragonia blend to clear and align your energy centres. Made locally in Woodford!

JESS, GREENSMITH GROCERS

Summer is a time to think divine - from foods that make you feel good and snack wisely; to supplements to help balance out any over-indulgences! Essential oils and mists are a perfect pick-me-up (or calm-me-down) if the silly season gets, well a little too silly!

HOUSE OF SALSA DIPS

Authentic and hand-made from their local salsaria, House of Salsa Original, Smokin’, Green and Hawt dips are the quintessential crowd-pleasers for summer entertaining. Pick up a bag of Greensmith’s La Tortilleria Tortilla Chips and get dipping!

BIOGENESIS CHLORELLA

Single-cell freshwater algae harvested from the Great Barrier Reef, Chlorella from Biogenesis supports immunity, detoxification, tissue repair, heart health and more. Blend into the perfect preworkout drink or supplement with tablets!

CupBOCCA

Bocca’s first Melbourne Cup lunch did not disappoint and was packed with all the elements that have made this Italian Trattoria a muchloved dining destination in such a short amount of time.

Colour and fun was the order of the day with Bocca’s trademark superb service keeping the Champagne and cocktails flowing while running sweeps and prizes for best dressed.

Executive Chef Harry Lilai and his crew kept the guests happy with a stunning three-course feast showcasing some of the favourite Italian dishes that left everyone feeling like a winner!

Bravo! Bellissimo! Bocca!

PHOTOS: MEGAN GILL

FROM THE Ground

UP

How and why did you become a chef?

I fell into the industry, really.

I was studying environmental engineering at Griffith University and working as a dish pig at a small, Italian, family-run pizzeria. After a year I found I was working more than studying and realistically having way more fun. So off went the khaki and on went the apron. I started my apprenticeship with Chef Russel Armstrong and never looked back.

What has been the most rewarding moment of your career so far?

I’ve been lucky enough to be a part of some amazing moments. I worked at Edinburgh Castle during the Royal Tattoo – that was an amazing experience. Cooking for royalty and working on extravagant banquets was amazing.

But hands down, opening Bask Eumundi with my beautiful wife Jess a little over a year ago. To watch the space evolve and see the brilliant people it attracts, we are blown away by what has been created in front of us.

What do you love about being a chef?

It used to be the pace, the pressure and the BIG characters – finishing a heavy service with fresh burns on the arms, whites patterned with the night’s menu and the smell of sweat and oil. It still is, in a way.

We make a new menu almost weekly. Some items stay but nothing stays for long. Each week I ring our local suppliers, and we go from there.

Three days of planning and preparation and three days of service. I love that I don’t need to rush, and I love the satisfaction of serving a plate that was envisioned days prior.

As John “Hannibal” Smith says, “I love it when a plan comes together.”

What do you love about local producers?

Everything! They are the inspiration behind all our dishes, drinks, flower arrangements, plates and more. We have some of the best farming areas within 50 km to the west and some of the best fishing waters to our east.

What I like even more is seeing a shift in restaurants championing our smaller local suppliers more so today than in previous years. Power to the small independents, I say! They are also the ones that keep us in the kitchen, on our toes and eager to try new products.

What is your approach to food?

I studied the classics as an apprentice – French, Italian and sometimes crossing the Spanish border.

When we moved to Melbourne, I thought I would try my luck with a wok. I worked under Geoff Lindsay at Pearl Restaurant. The new techniques, robust flavour and decorative plating blew me away. It changed the direction of my palate for good.

My personal approach to food has adapted over the years by different influences.

I enjoy presenting plates with a western label but with the amount of flavour mostly found in eastern cuisine.

Who would you love to cook for?

Only one? More fun with a few!

Let’s go with Dave Grohl and the rest of the Foo Fighters, including Taylor Hawkins. Throw in all of Motörhead as well! I’d say there would be a few good stories there.

Name Jack Madden

Age 37 Position

Restaurant Bask Eumundi

Who is your culinary inspiration?

I can’t say I have one. There are too many amazing chefs out there. It probably has to go back to our local farmers again. I really enjoy talking to them about their products and using that as a foundation for the dish. Then we study, read, try and repeat until we have what we want. But all the inspiration starts with a call on what’s looking good.

Do you cook at home? If so, what?

Yes. We all cook at home! I’m blessed with my two young girls, Molly and Matilda, and on a Sunday we have a big family cook up.

On school nights, it’s one-pot wonders and 10-minute creations. The girls love a butter chicken or a minestrone soup. I don’t know too many people who don’t.

What is your favourite dish to eat or cook?

I have love for a long graze. Think lots of pickles, condiments, cheese, meats, sausages, canned sardines, smoked mussels, white anchovies and oysters. Throw in some house-made breads, both loaf and flat, dips, nuts, fruit and pâté en croute. Please.

What do you love about the region?

We have tried to escape the Coast four times now. Each time we come back, it just feels right. We noticed when we

returned from Melbourne four years ago that there seemed to be a renewed energy in the young people coming to or from the Coast. People who trained in other parts of the world were coming home or making home on the Coast and bringing their passion and trade with them. It’s an exciting time to be here!

Any advice for young chefs?

Study. Just like any profession, you need to do your homework.

Eat. No, seriously. Try everything. Domino’s Pizza will not improve your palate.

The main advice is just to give a ****. If you’re interested in this trade, act like it. Fakes will get called out in this industry.

What is your favourite kitchen utensil?

I know it sounds a little highbrow, but I am always reaching for my tweezers. They are an extension of my fingertips. What is your favourite ingredient?

At the moment, zucchini flowers. Our friends from The Produce Wholesaler are supplying beautiful flowers from Wilsons Pocket, in between Gympie and Rainbow Beach. We stuff them with parsley, manchego and bread. Fried in a light tempura batter with a romesco on the base. Delicious!

PHOTOS: MEGAN GILL

SLICK ITALIAN, A GLOBALScene-Stealer

Worthy of its status on the world stage, there is no denying Bella Venezia Restaurant & Bar is made to impress with its understated elegance indoors and alfresco on The Esplanade, Mooloolaba - both options capturing the essence of a neighbourhood Italian trattoria, whether a long breezy lunch or a romantic celebration.

From silky hand-cut pasta, aperitivo snacks and antipasti; to the seafood fresh from the nearby trawlers and the terrific Roman-style red and white-based pizzas flying out of the pizza oven with the dough taken to bubbly, charred brilliance under classic toppings of top-notch ingredients; Bella Venezia delivers a modern take on ‘classic’ but always excellent fare, complemented by warm attentive service, and a truly world-class wine list.

The most recent accolade was Best Wine List in Queensland at the Australian Wine List Awards 2022, trouncing numerous high-profile restaurants in the state.

The piece-de-resistance however was announced in London at the World’s Best Wine Lists Awards 2022 for the Best Regional Wine List outside Region, that being Australasia, with Bella Venezia winning for its Italian wines!

The awards are a huge achievement considering there is a 28-page catalogue, which for wine aficionados is akin to reading a thriller.

On the books there are sixty wines by the glass and over 400 bottles from all over the world!

The thrill being the notes regarding varietal-specific stemware, storagesuch as premium reds maintained at 15°c year-round and premium white wines at 10-12°c; and so much more.

“We continually source special wines,

many come from private auctions, so the list changes about every two weeks,” explains Todd Young, who has been at the helm of the restaurant for nearly two decades and is wine director/head sommelier.

“The awards are a huge recognition for our sommeliers who are well versed in tasting, correct glassware, storage control and advising diners about possible matchings and choices, by using their extensive knowledge of regions, grape varieties and terroir, especially French, Italian and Australian.

“This is a distinct advantage especially when hosting very discerning diners from here and around the world.”

Another award dear to Todd and wife Kristine’s hearts, was the accolade for Best Formal Italian Restaurant in South-

East Queensland’s Restaurant and Catering Awards for 2022.

“These are such well-respected awards in our industry as they are judged by an independent team who dine anonymously,” Todd explains.

“The scores are based on the entire dining experience from food to customer service, and we’re thrilled to have beaten some of the big players in Brisbane.”

Equally chuffed with the award was acclaimed executive chef Ben Achurch. He leads the kitchen brigade of 15 chefs who hail from various countries and like him, are looking forward to the summer menu which has every Italian craving covered.

Look out for the specialty of housemade Ravioli, Western Australian lobster, Mooloolaba king prawn, champagne

Long-regarded as one of the Coast’s best Italian restaurants, Bella Venezia just keeps on winning - effuses Helen Flanagan.

House-made tortellini

Grilled Mooloolaba King Prawns

Exec Chef Ben Achurch

sauce and caviar. Salivate over grilled Mooloolaba king prawns, roasted tomato oil, local cherry tomato and lemon; Pumpkin, ricotta and macadamia-filled house-made tortellini, noisette butter, and ricotta salate; and the charcuterie board with wagyu bresaola, truffle salami, capocolla, baguette, assorted cheese, and truffle honey.

Recently Todd and Kristine visited Italy to swoon over food and wine, whilst living their dream.

“We love Venice, Tuscany and are inspired by the history and culture all woven together with the essential ingredient of love,” says co-owner Kristine who is looking forward to summer and enjoying all four courses of the tasting menu with paired wine.

“The main of sous vide grain fed eye fillet with roasted artichoke puree, prosciutto di parma and potato gratin is a stunner, so how much more indulgent will it be having all four?”

CONGRATULATIONS BELLA VENEZIA

Winner Best Formal Italian Restaurant SEQ - RCA 2022

Winner 2-Glass Rating 2021, 2022 Wine Spectator’s ‘Best of Award of Excellence’

Winner 2017, 2019, 2020, 2021, 2022

AGFG Best Italian Restaurant, Sunshine Coast

Winner 3-Glass Rating 2020, 2021, 2022

Best Wine List in Qld Australia’s Wine List Of The Year Awards

2021, 2022 Sunshine Coast Business Awards - Large Hospitality Award

Tripadvisor No. 1 Restaurant in Australia -

Traveller’s Choice 2021, 2022  ‘Everyday Eats’ Award

For the last word on wine let us confer with respected wine judge and writer Jeni Port’s notes:

“The list is designed to work beautifully with the kitchen’s heritage Italian menu. Flights prepare you for the Italian wine journey that follows. It will be easy to get caught up in the Italians but keep an eye out for the Australians and the verticals of top producers such as Grosset, Giaconda, Leeuwin Estate, Wendouree and more. There is a world of excellent drinking to be found here.” Cheers to that!

Todd and Kristine Young with Mayor Mark Jamieson

PHOTO: BARRY ALSOP

HOOKED ON Sole

Beachside Marcoola at Sole restaurant, fish-ionado Helen Flanagan found a talented head chef, the catch of the day, and so much more.

When it comes to the recipe for success, David and Sarah Nash’s dreams came true at their ever-popular Velo Project Café in Mooloolaba.

Ten years on, they have another super star in the making with SOLE, a casual seafood restaurant, right next to Marcoola Beach in the charming Town of Seaside.

Head chef Tom Staal grew up on a cattle station in central Queensland eating the best-of-the-best premium beef, fruit and vegetables. It undoubtedly sparked a serious culinary career.

He started with an apprenticeship at Harry’s on Buderim, honed his skills at Spice Bar, Spirit House and the Long Apron, and later his culinary horizons were broadened overseas.

“I experienced a totally foreign food culture, regularly hunting deer, pheasants, ducks and pigeons in Scotland, which I would butcher, age and cook,” recalls Tom. “And in Spain I witnessed raising pigs first-hand albeit the very famous Pata Negra Jamon, as well as the curing and ageing processes.”

Naturally when David and Sarah approached Tom, he was sold, and is totally dedicated to creating vibrant food featuring local produce, boasting confident flavour combinations that are not overworked.

He is besotted by the local community and beyond, and his happiness obviously shows – on the plate.

Amongst the many scene-stealers and taste sensations is a Poached Moreton Bay Bug and fresh linguini dish with bisque, Bug stock, sea greens, tobiko

(flying fish roe), brandy and herbs; whole baked Sole meunière with burnt butter, lemon and capers is a signature dish; traditional beer battered fish and chips are family faves; chargrilled hanger steak served au poivre caters for nonpescatarians; and for vegetarians looking for something different, the roasted radicchio with macadamia ajo blanco, toasted seeds, pomegranate agrodolce roasted carrots and shaved fennel, will appeal.

Freshly shucked oysters are served thermidor; Kilpatrick; with a cucumber and champagne mignonette or natural; house made taramasalata is served with salmon roe and lavosh; and prawn beignets are delicious chickpea and chive-battered prawns.

“Local Yellowfin Tuna carpaccio with radish, fennel pollen, lemon zest and chardonnay vinegar was inspired by beautiful local summer produce,” describes Tom. “The fresh spicy radishes act as a counterpoint to the sweet chardonnay vinegar, making the tuna shine.”

Hungry for more? Desserts include burnt Basque cheesecake, sorbets and pannacotta as well as a selection of artisanal cheeses. A comprehensive and

well thought out drinks list features cocktails, beers, soft drinks, spirits and primarily Australian wines with many by the glass.

It’s worth a wander to the quaint venue adjoining verdant parkland and short walk to the beach. Don’t miss Happy Hour from 3-5pm on Sundays or the pre fixe lunch special from Thursday to Sunday with two courses for $55entree and main or main and dessert including a glass of house wine/local beer. Takeaway is also a treat!

TUNA CARPACCIO

We asked Tom to share the recipe of one of our favourite dishes so we can try to make it at home: Tuna carpaccio with radish, fennel pollen, lemon zest and chardonnay vinegar. Thanks Tom!

Ingredients:

• 400g Yellowfin Tuna loin premium quality ; use mid or top-loin

• 1-2 bunches of radishes – if possible use varieties such as watermelon, black etc

• 1 lemon

• Chardonnay vinegar

• Fresh ground black pepper

• Fleur de Sel or any high-quality sea salt

• Extra virgin olive oil

• Fennel pollen

• Chervil to garnish

SERVES 4

Method:

Make a simple vinaigrette with 1 part chardonnay vinegar and 2 parts olive oil. I like to use vinegar to olive oil, ie 50ml vinegar to 100ml olive oil. Stir well.

Cut tuna loin into manageable sized logs, the outside will be seared so make sure it will fit in a pan but not so small it will cook through. Coat them in the vinaigrette.

Heat a cast iron pan until quite hot, (not hot enough the tuna will stick and tear). Sear each side of the logs for about 10

seconds, transfer to a chopping board. To assemble the dish, slice the tuna into quarter inch (6mm) slices, arrange onto plates, quarter half of the radishes and toss in a bowl with vinaigrette, black pepper and Fleur de Sel. Slice the others into fine rounds.

Top tuna with radishes, Fleur de Sel, black pepper, fennel pollen and zest of lemon. To finish drizzle little extra vinaigrette over the dish. Top with chervil sprigs.

...spicy radishes are counterpoint to sweet chardonnay vinegar, making the tuna shine.

MARKET Makers

There is no doubt that the dining experience is elevated when sublime food is paired with superb service and when it comes to both Market Bistro is certainly a leader in the field. Deb Caruso chats with Luke Stringer to discover the secret sauce to good service.

The Tony Kelly Restaurant Group is a powerhouse in the Sunshine Coast hospitality scene with seven sensational venues and two boutique bottleshops in its stable.

From the modern Asian flavours of Riceboi, Giddy Geisha and Piggyback; a slice of Greece with Spero and the small-town hospitality of Eudlo General Store; to the modern Italian flavour sensations at Bocca and Market Bistro; the group thrives and survives on delivering exceptional food in a warm and welcoming environment.

Luke Stringer heads up Market Bistro, the two Market Wine Stores and Bocca Italian. As Restaurant Manager and now, part-owner, he brings experience, passion and a solid understanding of what it takes to deliver great service.

For him, it is all about creating and nurturing memorable relationships.

“Chefs are in the spotlight which is a great thing but for me, front of house is the secret sauce and where the venue can truly shine,” he says. “It’s something that as a diner, you shouldn’t have to think about but when the service is either

really great or really bad, it influences the whole experience.

“The truth is, if you go somewhere and the food is great but the service isn’t, you won’t go back. If the food is ok but the service is great, you’re more likely to give it another go. We aim to deliver on all levels.”

Luke believes that people thrive on being remembered, loved and cared for and I certainly agree.

Seeing the welcoming and familiar faces of the front of house team at any venue immediately elevates the experience. When they remember your liking for a particular dish, wine (chardonnay please!) or food allergy, it makes you feel at home.

Market Bistro are the masters at delivering this kind of experience.

“We treat people like they’re coming into our own home for a meal,” Luke says. “We are nourishing people and providing one of the basic human needs. It’s very intimate and there is a lot of trust for us to deliver.

“My team know that every single

customer is important and you want to build trust and relationships with them.”

Luke grew up in Noosa and was in high school when he filled in a dishwashing shift for a surfing buddy. That led to a casual job in the kitchen getting paid $5 per hour.

“It was horrible but I loved it,” he said. “I fell in love with hospitality so I started working whatever hours I could get until I left school.

“I quickly worked out that the kitchen was not where I wanted to be, I wanted to be front of house where the action was - and that was it.”

While Luke’s lawyer father didn’t see this as an ideal career, Luke forged on and straight-out of grade twelve, was part of the crew that opened Sheraton Noosa.

More openings followed and over the past three decades Luke has worked with some of the best in the business including Noosa food identity Luc Turschwell before moving to Melbourne to work with the likes of Teage Ezard at Guernica and later Ezards; and Andrew

PHOTO: MEGAN GILL

McConnel at Circa The Prince.

Luke eventually became a part owner at Oyster Little Bourke with Frank Wilden and Jo Vargetto, winning him The Service Excellence Award in the Good Food Guide.

After more than a decade in Melbourne, he returned to Queensland opening his own venture before joining the team at Olé Spanish Restaurant in Southbank as General Manager and opening The Sangria Bar, Che Asado, Olé Fuego, Mucho Mexicano and Downtown Istanbul over a 5-year timeframe.

Bali came next with roles as General Manager for The Good Food Brotherhood – Watercress, Milk & Madu and Ulekan and later, The Brett Hospitality Group running Mason, Fishbone Local and The Back Room.

Returning home, he finetuned his coffee knowledge as GM for Campos before returning to the Coast in March 2020 when the hospitality world was in turmoil.

“I caught up with Tony Kelly who offered me a role at Spero so I took it,” he said. “I brought passion, energy and

love and it fired - and this is where we are today.”

Luke’s drive at Spero led to a discussion about Market Bistro which opened in December 2020 with Tony Kelly wanting it to be a full-service venue known as much for its hospitality as its food.

Harry Lilai was secured as Head Chef and Luke assured Tony he could build a solid front-of-house team to deliver exceptional front-of-house service.

“Harry’s food, combined with some of Tony’s signature dishes, won all the hearts early as I was building my dream team,” Luke said. “Getting Nick Winter on as Manager and supported by coAssistant Managers Simone Bordignon and Marco Abbarchi, was a key element.”

Nick and Luke had worked together in Melbourne so Luke was excited about the chance to bring him into the business.

“Part of the secret to my personal success has been forging relationships and keeping good people close so that you can bring them in and build them up,” he said. “Having a solid team and nurturing them is key.”

Luke said he was grateful for the opportunities that had been presented to him, particularly to be a part-owner in Bocca and Market Bistro.

“My whole career I’ve put in the hard work and passion and I appreciate that Tony was open to my pitch for Bocca,” he said. “To see my idea come to fruition and be exactly what I pictured, that’s so inspiring.”

Luke now manages both venues with Tatjana Francese as Manager supported by Isaac Saunders and Nikki Fewster as co-Assistant Managers at Bocca.

“Nick is now me at Market Bistro, Tatjana is me at Bocca and I’m at both venues every day but I give the team the opportunities to own the roles and to grow,” he said. “I love and appreciate them and they know that. It means everything.”

The Tony Kelly Restaurant Group is proof that hospitality can be a respected career with opportunities for growth and expansion in an environment where pairing great food with personalised attention and warm hospitality is all part of the service.

BETTER Shared

ALBA By Kuruvita is in the business of bringing people together. Georgia Beard speaks with Karen Kuruvita to discover the venue’s event repertoire, including the recent launch of their wedding packages.

Since Peter Kuruvita opened his private, paradise-like venue just over a year ago, we’ve swept into ALBA for many a social gathering. The perfect intersection of sprawling lawns, cosy mingling spaces and banquet-style seating makes this venue an events destination like no other.

ALBA’s true sense of seclusion redirects our attention to the people around us, whether we’re meeting over the bar for cocktails or settling into long tables for multi-course lunches. The secret ingredient is connection –a simple, sweet and familiar aftertaste.

This year, ALBA served up a spread of corporate and charity functions, including the sold-out Vine & Dine event for the American Express delicious. Month Out Long Lunch Series.

A month later, the inaugural Katie Rose Cottage Hospice Forget-Me-Not Gala raised funds for hospice operations with canapés and cocktails under lawn marquees, live and silent auctions and live music with spaces for dancing.

The New South Wales Wild Caught Abalone Association chose ALBA and Peter Kuruvita to showcase their delicious, sustainable product in a evening of decadence and delight and when race day arrived, we partnered with the venue to host an opulent Lexus Melbourne Cup Lunch.

Luxury Lexus models rolled onto the lawn for display, Fashion Editor Carlie Wacker judged the vibrant winners of Fashions on the Field and large screens broadcast the race served with a threecourse feast.

An undercurrent of connection can be found at every event. As ALBA draws us through the feature entrance to the sunlit restaurant space and out into the gardens, friends and strangers come together to share in comfort, cuisine and entertainment.

Co-owner and Marketing Manager Karen Kuruvita knows the right blend of environment and experience is crucial for guests to connect with one another.

She says the success of ALBA’s events depends on “listening to our clients’ wishes, working well with third-party suppliers such as florists, stylists, event planners, cross-marketing with partners such as .delicious Magazine and Amex in social media and suggesting quality local

suppliers to interstate partners.”

When the event planning turns to the plate, clients can choose between a standard menu of crowd favourites or a bespoke menu curated by the Chef.

“Peter speaks with clients to understand their preferences, looks at the beverage package they have chosen and curates to these guidelines, working with seasonally-available local produce,” Karen says.

Culinary events aren’t the only settings where guests can enjoy each other’s company. They can also bond over a kitchen bench of ingredients as they create their own feast!

Recently, ALBA hosted Social Tap’s annual team strategy function, where the agency met for breakfast and coffee before gathering in the Chef’s Kitchen for a hands-on cooking class with Peter.

“Having an activity to focus on breaks down social barriers,” Karen says.

“Working as small bench-based teams inspires camaraderie and relationships and having a relaxed and entertaining teacher and host keeps things moving

... a beautifully designed venue with a neutral palette, surrounded by space, light and greenery.

PHOTOS: SHAE ESTELLA. STYLING: SIMPLY STYLE CO.

FLORALS: WILLOW BUD. STATIONERY: BLUEBIRD INVITATIONS.

along smoothly with humour and fun.”

When these Team Bonding sessions wrap up, teams get to celebrate by dining on the meals they dish up!

After honing their approach to social gatherings and classes, Peter, Karen and the team are inviting guests to explore new kinds of connection as they embrace ALBA’s potential as a wedding venue.

“With a shortage of wedding venues in the popular wedding destination of Noosa, and the perfect wedding set-up and options ALBA offers, we are working alongside quality wedding planners and stylists to create a range of wedding packages,” Karen says.

“We have a beautifully designed venue with a neutral palette, surrounded by space, light and greenery. We know this would be a great asset for wedding planners and brides to work with.

“Our recent photoshoot with Simply Style Co., Willow Bud Wedding Flowers and Shae Estella Photo showed us the magic our space could create for the ultimate wedding.”

Karen says the venue is lush with indoor and outdoor spaces to create an ideal, comprehensive wedding set-up.

“You can host a ceremony on the lawn and make a seamless transition from ceremony to reception.

“We also have space to erect an outdoor marquee lounge area for after-ceremony drinks and canapés while the bridal party has their photoshoot in any number of nearby locations, and a large sweeping dining room with wired AV for speeches and room for the band and dancefloor.”

From industry events and charity fundraisers to teambuilding functions and celebrations among family and friends, ALBA knows experiences are better shared.

With another event offering now in their repertoire, we can’t wait to see the white tables more crowded than ever!

Featuring Chef Peter Kuruvita’s signature style of local produce spiced with global flavours.

- BAR - COOKING SCHOOL FUNCTIONS & WEDDINGS

PITCHFORK Perfection!

Our next wine lunch will be a stunning way to celebrate a fresh new season and with Pitchfork Restaurant as the hosts, you just know it’s going to be good! Deb Caruso previews what’s going to be on the plate and in the glass.

Fresh and flavoursome will be the name of the game when Pitchfork Restaurant in the heart of The Village at Peregian Beach hosts our next Hello Sunshine Magazine wine lunch!

While it is a few months away and we have the stunning summer menu to feast our way through, the Celebrate Autumn Pitchfork wine lunch is set to be an absolute cracker.

Matt and Debs Spencer, who bought the dining institution in September 2021 are excited about showcasing what they love about their restaurant.

“We have had such a warm welcome and love the buzz of the Village,” Debs said. “Our chefs are amazing with their passion for obtaining the best possible ingredients that the season has to offer and creating dishes that are fresh, simple

and most importantly, loved by our customers.”

It’s a family affair with Debs and Matt’s three children regularly working in the restaurant.

With a sensational summer ahead, Matt and Debs plan to close the restaurant from 15 February until the first of March to give their family and the team a much-needed break.

A Local Treasure of Taste Sensations.

Dinner Service: Wed – Sat 5pm to 8pm

Lunch Service: Thurs – Sun 12pm – 2pm Closed on Mondays and Tuesdays

5/4 King sher Drive, Peregian Beach 5471 3697 pitchforkrestaurant.com.au

“The wine lunch will be a double celebration of our return as well as the new menu with the chefs extremely keen to deliver fresh, new flavours,” she said. Wines will be hand-selected to match the dishes and presented by familyowned Domaine Wine Shippers who represent premium quality wines from Australian Vineyards as well as vineyards from France, Italy, Portugal and the New

Zealand regions of Marlborough and Otago. We can’t wait to see what they bring to the table!

The Celebrate Autumn lunch will indeed be a celebration of paddock-to-plate; grape-to-glass and the warmest and friendliest service, all in a stunning setting from one of the region’s most respected dining institutions.

Don’t miss out!

CELEBRATE AUTUMN

Enjoy a three-course feast with matching wines and superb service in a stunning setting

Date: Friday 10 March 2023

Time: 12 - 2.30pm

Pitchfork Restaurant

The Village, Peregian Beach

Price: $95 per person

Bookings Essential – scan the QR code.

Celebrate Autumn Lunch $95

Enjoy a fresh three-course feast prepared by the Pitchfork team, paired with wines by Domaine Wine Shippers and hosted by Hello Sunshine Magazine

TO YOUR DOORWonky

Just like its sourdough starter, The Wonky Loaf continues to rise. Deb Caruso discovers what’s next on the menu for this little business with a big heart.

The Wonky Loaf started as a passion project for Katie Faulkner whose organic, slow fermented sourdough bread struck a chord with people all over the Coast.

Struggling to keep up with the demand, Katie was offered the opportunity to go into partnership and open a full production bakery and café in January 2021 with loyal customers turned investors, Alana and Anthony.

Over the past two years, this has allowed Katie to expand her team, introduce new lines and focus on her love of baking. Alana and Anthony have since relocated overseas for Anthony’s work with their young children giving Katie the option to buy their share of the business.

“I’m so grateful to them for believing in me and investing in building The Wonky Loaf with help when I needed it most,” Katie said. “It’s a beautiful,

positive thing because partnerships can become difficult over time so it’s great that our time together was full of positivity and support. I feel like I’m ready to do it on my own now and I don’t think I would have gotten here without them.

“I know the future is bright.”

Katie’s love and understanding of sourdough is at the heart of The Wonky Loaf which uses the slow fermentation process in everything they produce from bread to pastries and pies – even perfecting a 100% sourdough croissant!

“Our commitment to not use baker’s yeast or mass-produced products in baking results in a more digestible and delicious product,” she said. “The wheat fermentation breaks down gluten making it kinder on tummies – and much yummier.”

Add in a commitment to support local suppliers such as Good Harvest Organics,

Echidna Creek Eggs, Montville Chai and so many more and the end result is a commitment to do good for the community, the customer and the planet.

These days, Katie is less caked in flour and more buried in bookwork or working on the next phase of the business.

“It’s an evolution from my kitchen bench to now running my own business,” she said. “It’s been hard work and this is just another step in the journey.

To share the load, Katie has brought on Ash Thompson who brings hospitality experience from management roles at Kondalilla Eco Resort and Mapleton Pub.

“He brings expertise and a good energy and in the short time he’s been here, he’s really brought a new wealth of knowledge and the staff are really stepping up into new systems and procedures.

“One of the things he’s been working on is catering packages which include pastries, sweets and sandwiches; along with our signature savoury dishes.”

You can create your own Wonky adventure for any occasion, big or small.

Sweet tooths can rejoice with a large range of sweet treats to choose from including such as Caramel Macadamia Tart, Basque Cheesecake, Persian Love Cake and Croissants.

Savoury treats include quiches, savoury Danish and croissants; fresh sandwiches

and toasties; and hot box goodies of sausage rolls and gourmet pies.

You can choose packages such as the Wonky High Tea Box with half sandwich, pastry, house salad or fruit salad; a Sweet or Savoury Pastry platter; Wonky Mezze Platter with house made dips dhukka, olives and signature sourdough; Tradie Box with pie, sausage roll and toasted sandwich; or Teachers Pet Platter with a premium tart, almond croissant and seasonal fruit salad.

Pair any order with a seasonal fruit platter or salad bowl. Go for the full The

Wonky Loaf experience and hire staff to deliver your event.

Delivery options are available with free delivery for orders over $150 and within a 10km radius of The Wonky Loaf Café.

To view the full menu, delivery options and terms and conditions email baked@thewonkyloaf.com.au

Grab your wonky fix at The Wonky Loaf Café in Kuluin; at various markets and through Silo Wholefoods, Yandina; Flying West Roasters, Doonan; or add it to your Good Harvest Organic Farm box.

ACQUA Excellence!

Acqua Restaurant & Bar Caloundra always puts on a showstopping lunch for Melbourne Cup and this year was no different lunch never fails to impress!

Not only does Acqua Restaurant & Bar have stunning views over the Pumicestone Passage but they also know how to throw a party!

Their Melbourne Cup luncheon sells out every year and for good reasonsublime cocktails, a fabulously fresh three-course feast, live music, sweeps and all the action on the big screen.

The view is stunning, as is the warmth shown to guests by owners Patrice and Julie who operate with a personal touch.

“We see our customers as invited guests to a party, and we are the hosts,” they said. “It’s our job every day to make every important aspect of the customer experience a little bit better.”

Don’t miss their Christmas lunch with a 3-course set menu for $160 per adult and $90 per child. Choose from Smoked Salmon; Oysters or Double Crumbed Fried Bocconcini Balls for entrée; Goldband Snapper; Seafood Platter for One; 350gm Rib Eye Fillet; or Chicken Supreme for main; and finish with an Orange and Almond Meal Cake or Trileq - a very light sponge soaked in three types of milk and topped with dark caramel! There will be two sittings11am and 1.15pm. www.acquarestaurant.com.au

PHOTOS: MEGAN GILL

Owners Patrice and Julie Istogu

VIVE LA CRÊPE Revolution

Bursting with passion and excitement, Flo’s Crêperie of Noosa has now made its big debut in Mooloolaba, says Helen Flanagan.

You would be hard-pressed to find a French person not smitten by oh-so enticing delicate pancakes with slightly ruffled edges, known as crêpes, which come from the region of Bretagne and date back to the 13th century. Today they are eaten with gusto anytime, by everyone, and anywhere in the world, especially in the famous holiday destinations of Noosa Heads and Mooloolaba at Flo’s Crêperie.

As the French say ‘pourquoi pas’ or ‘why not’, when at the helm is Florian ‘Flo’ Guillemard, born in Bretagne, the original home of crêpes.

“It was part of our culture to eat them once a week and typically for dinner,” recalls Florian, who aged 17 went to a French hospitality school for five years, learning every aspect of restaurants before heading to London as manager of famous venues such as The Ivy and Scotts.

“I was always on the hunt for the best crêpes in our beautiful seaside town of La Baule and became obsessed with salted caramel, the standard candy of my area,” he says. “In France we say there are as many crêpe recipes as there are churches! I also love the fact there are plenty of different ways of making crêpes – some like them soft, others crisp.”

When Florian and wife Michelle returned to Australia, there were no crêperies, however after using markets to gauge interest, they opened four and were overwhelmed with the responses.

In 2020, they made the seachange to Noosa Heads, which Florian says is reminiscent of his home town’s beauty, and opened their first Flo’s Crêperie on Sunshine Beach Road, Noosa Junction in September.

Skill and passion are necessities in Flo’s crêpes. As is some lighthearted fun.

“Making one crêpe is easy but making one thousand crêpes requires skills you learn over many years,” explains Florian. “If there is no love, it is impossible to create an excellent crêpe consistently.

“Salted Caramel crêpes are very popular and remind me of home and I am so proud of Flo’s salted caramel sauce, a recipe I worked on and perfected over many years. Similarly Take Me Back, with chocolate, whipped cream and ice cream, is a crêpe I ate when I was young.”

What to eat when, is up to you. With a versatile menu you can have, dessert for breakfast, lunch or dinner, or why not a savoury crêpe followed by a sweet crêpe?

Savoury crêpes, are called galettes, contain buckwheat flour, which is naturally gluten free so you do not feel full or bloated. For savoury crêpes, nothing beats seafood, such as prawns from Tin Can Bay, delivered directly from

the fisherman, pan-fried with garlic and parsley sauce, juicy and delicious, perfect for sharing! Or the La Saint Jacques, with local scallops, pan-fried buttered leeks, cheese and garlic-macadamia crumbs.

French classics include Alpine Cheese with raclette cheese, bacon, potato and caramelised onions; the more traditional Complète with ham, cheese and egg; or for galettes with an Aussie twist, try Après Surf with bacon, egg, cheese and avocado; or the Hinterland Harvest with spinach, feta, mushroom and avocado.

For lovers of a light lunch there are

...’explosive’ combination of orange segments, orange zest, caramel sauce and Grand Marnier, is simply divine.

Flo Guillemard with chef Maxime Durand

galette salads; Mediterranean options go well with a glass of prosecco or rosé; cocktails, fries and side salads are all the rage as are vegan, gluten free and vegetarian options; and if you are looking for a fire-y crowd-pleasing finale, The Suze based on the famous Crêpe Suzette created in Paris in 1895, is lit at your table.

The ‘explosive’ combination of orange segments, orange zest, caramel sauce and Grand Marnier, is simply divine.

Whilst Flo’s Crêperie is now famous and firmly ensconced in the cosmopolitan heart of Noosa Heads, another Flo’s Crêperie has been a roaring success since opening in the emerging foodie hub of The Wharf Mooloolaba.

“We’ve had quite a few people who know of us from Noosa Heads come by - and lots of visitors from Sydney, Melbourne and Brisbane here on holidays, with many returning,” said Michelle Guillemard.

“It’s so exciting seeing the reaction to the food, and a different option for a lot of people to have crêpes for dinner.”

TIME TO GO WITH THE FLO?

Flo’s Crêperie takes reservations, walk-ins and is open daily from 7am until 9pm, in Noosa Heads and Mooloolaba locations. For more, visit www.floscreperie.com, or check out Instagram and Facebook.

Bloody Good

(Excuse Our French)

Enjoy a taste of France in a relaxed, friendly setting

Hearty, decadent, vegetarian, vegan, gluten free. No matter what your tastes are, we have the perfect crêpe for you.

Flo’s Crêperie in Mooloolaba

· parfait gin ·

A contemporary tropical fruit salad gin packed with flavour that tastes like a holiday. Pineapple, passionfruit, strawberry, mango, vanilla and coconut combine to make a surprising, delightful and evocative gin.

See you at our Distillery Door or online!

SUMMER OF Sunshine

Nothing says summer like stunning spirits created in our own backyard using magical Woombye Water distilled through age-old volcanic rocks sourced from the region! You can find the essence of summer at Sunshine & Sons.

GIN & BUBBLES

Ingredients

30ml Sunshine & Sons Original Dry Gin

15ml Chambord

Prosecco or Sparkling Wine

Fresh raspberries

Method

In a champagne flute, add 30 ml of Sunshine & Sons Original Dry Gin to a few cubes of crushed ice. Add 15ml of Chambord.

Top up with Prosecco or Sparkling Wine. Add a few fresh raspberries to garnish.

THE COAST SUNSET

Ingredients

30 ml Sunshine & Sons Pineapple Parfait Gin

60 ml Tropical Juice

Grenadine Syrup

Method

A NEAR NORTH Ingredients

30ml Sunshine & Sons Original Cane

3 Segments of Lime Lots of Ice

Method

Muddle 3 segments of lime in a cocktail shaker glass. Add 30ml of Sunshine & Sons Original Cane. Fill the cocktail shaker with ice and shake, shake, and keep shaking!

Add all contents to a short glass (no straining!) and garnish with a wedge of lime.

Over crushed ice, add the gin and tropical juice. Slowly add a few drops of grenadine syrup and allow to settle at the bottom of the glass. Watch the Coast Sunset appear!

THE PACIFIC MULE

Ingredients

30ml Sunshine & Sons Original Vodka

2 Wedges of Lime

Tropical Juice

Ginger Beer

Method

Muddle a wedge of lime in a highball glass. Add ice and 30 ml of Sunshine & Sons Original Vodka.

Add 60ml of Tropical Juice and fill to the top with Ginger Beer.

Garnish with a wedge of lime.

GIN & BUBBLES

THE COAST SUNSET

THE PACIFIC MULE

A NEAR NORTH

SPIRIT ...in a can ENTREPRENEURIAL

Jo-Anne Bowyer and Lauren Lakin have much in common. Both were party girls, calling for shots late at night, being the absolute life of the party and insisting everyone stay long after it was over. And let us not forget the hangover.

For ten years Jo-Anne was a business coach with a passion for personal performance, an understanding of how to optimise, sustain and retain the hunger to achieve an edge for herself and clients.

About five years ago at a mutual friend’s wedding, Jo-Anne met Lauren, who lives in Sydney with husband Kit and their two children, is a primary school teacher, also a semi-pro netballer with a passion for health and wellbeing.

They hit it off and became involved in different businesses together for about three years.

“Alcohol however kept coming up as an obstacle to optimum fulfilment,” concedes Jo-Anne who lives in Buderim with husband Matt and two children.

“So, after being in denial for about four years, I gave my regular wine and cocktails a swerve and quit in 2020.”

“Around the time I was working on quitting Loz’s dad fell gravely ill with pancreatitis, a condition that is related to alcohol consumption,” explains Jo-Anne. “It prompted her to also question booze, and the decision was made to quit for about six months.”

Together the creative girls were on a mission to be part of a growing movement to change the drinking culture, albeit enjoy the party without getting hammered, by creating a wedge

drink that did not kill the buzz like soft drink and water.

“We were determined to have fun tonight and be fresh tomorrow,” Jo-Anne says. “We are not anti-alcohol, we are for living life to the fullest and encouraging everyone to question their relationship with booze.

“Even a short break is beneficial.”

With their undeniable entrepreneurial spirit, Smug AF, targeted primarily at women between 30 to 45, was born.

“We chose classic cocktails so everyone knew exactly what to expect and of

course our non-alcoholic cocktails had to replicate the real thing,” Jo-Anne said.

“We were missing the taste of our favourite cocktails and figured others would too.”

The genius name suggests the feeling one has when others are nursing a hangover, the notion endorsed when director of operations Jo-Anne and creative director Lauren Lakin researched the brand and ran a competition.

The entry with ‘someone who left a nightclub at 2am sober and felt smug looking at the line-up for taxis as she walked to her car to drive home’, was declared the winner!

They worked with professional beverage formulators with scientific qualifications to scale the drinks, plus a 30-year mixologist veteran and others, over a twelve-month period to ensure the cocktails were true to form.

If the sweet smell of success is eye-balling an opportunity, two inspiring mothers have every reason to feel smug, extols Helen Flanagan.

…we are determined to have fun tonight and be fresh tomorrow...

“We have non-alc Margarita (Tommy style), Mojito, Cosmopolitan and Bellini, which when surveyed were the top drops,” Jo-Anne said.

Each of the drinks has a non-alcoholic version of the spirit. Bellini contains ‘sparkling bubbles’ and real peach nectar which is why it tastes so peachy and has a beautiful peach colour; Cosmo has ‘vodka’ and ‘cointreau’ with real cranberry juice and is a pretty pink; in Mojito it is ‘white rum’, Margarita has ‘tequila’, and both have heaps of fresh

Aussie lime juice for the tart sensation.

Dress them up with a garnish as directed on the can or something sophisticated and remember sips do not go to hips, as the sugar content is a very low, only 147kJ to 230kJ per can. There is a fifth flavour ready to go and three in concept – but lips are sealed for now.

When it comes to smart initiatives Smug AF’s run sizes were calculated to minimise juice wastage.

“For example, when we had lots of peach nectar left over, we contacted a brewer who made peach sour out of it. We felt good about that!” Jo-Anne said.

Smug AF is manufactured in Brisbane although a Sunshine Coast company is preferred by the co-founders who participate in the feel-good container exchange program.

Customers who return their Queensland EPA approved aluminium cans receive 10c, thus keeping the cans out of the litter systems.

With sizzling summer days ahead and party season in full flight, keep it classy and stay Smug with great wedge drinks in the fridge to offer friends on a health kick, dedicated drivers and those on a booze break.

DRINK EASY AWARD WINNING SMUG AF

In the non-alcoholic category of the Drink Easy Awards, which are a celebration of Australian drinks and the culture surrounding brewing, distilling and fermenting, Smug AF’s Mojito collected the top gong. Making the award even sweeter, Smug AF was also award 8th of ALL drinks judged in the awards! A mighty fine accolade given the field includes all streams of beverage creation such as the heavy-hitters containing alcohol. There are no more medals and no scores – Drink Easy simply finds drinks exhibiting excellence, charisma and deliciousness to inform a wide and inclusive community on what ‘drinks easy’. For everything Smug AF including latest stockists, online orders and applying the discount code of SUNSHINE for 15% off everything except Margarita which is already 25% off, visit: www.smugaf.com.au

Smug AF founders Jo-Anne Bowyer and Lauren Lakin.

Summer

Arecent word to Damien, head wine guy at Market Wine Store, saw me pick his brain for his best-selling drops that are easy on the palate and the wallet for summer. Here’s his top picks for a perfect summer slurp:

2021 Jim Barry The Atherley Riesling has great citrus drive with trademark acidity to close; whilst the Rosé made by the Calabria Family from the Riverina has been walking out the store. A few bottles of that over Spring Carnival and it certainly has one in La La Land!

Further afield and Damien is pleasantly surprised at how chardonnay is performing. For consistently good drinking, the Shaw & Smith M3 Chardonnay from Adelaide Hills is one

PHOTO: MEGAN GILL

to savour. At a price not for everyday drinking it is handy to have a bottle for when you and the better half are all alone and you wish to spoil yourselves or impress your guests ($54).

Bubbles are still exceptionally popular with NV Deviation Road Altair Brut Rosé a great drink at $35 per bottle. When you consider the pedigree of the winemaker, Kate Laurie, who studied in Champagne and has several years’ experience at major Champagne houses behind her, this is one drink that is worth stretching a little for as a personal reward when the budget is tight.

With red wine, I prefer to keep my red wine in the fridge door over summer (only the bottles I have on the go) or do the totally heathen act and toss an ice cube or two in as 35 degree room temperature doesn’t make for enjoyable red consumption.

What better than a cheeky pinot or other light red?! The Te Mata Estate Gamay Noir from Hawkes Bay in New Zealand at $25 can take a little chill and delivers a fruity, earthy punch on days when you just have to drink red.

Overall, a few suggestions to aid the family budget without having to give up

out there and as a category prosecco ticks a lot of boxes for sheer drinkability and affordability.

Always ask the knowledgeable staff at your trusted independent retailer, such as Market Wine Store for their advice and recommendations.

To all of our readers, advertisers and contributors this Festive SeasonCheers & Good Drinking!

Windows TO THE SOUL

They say you can be fooled by a smile, but the eyes do not lie. Only 1/6th of our entire eyeball is visible, yet our eyes are still capable of transmitting such a powerful energy!

From an icy glare (which can be felt), to a flirty stare or an eyeroll to show our annoyance; the eyes have a language free from words.

You can also gain an emotional insight into how someone is feeling - we see pain and sadness in one’s eyes, through their facial expressions and behavior.

When people try to mask their emotion’s they can alter their body language or try to fake a smile (to hide how they really feel), yet they often forget the eyes can tell a different story. In short – the eyes reveal what the body hides.

We only have to look into our dog’s eyes when we leave the house without them to see the sadness they portray (worthy of an Emmy). We feel so guilty leaving them alone, yet when we return, their eyes light up and they are full of excitement…. and all is forgiven.

The old proverb or saying ‘the eyes are the windows to the soul’ refers to the idea that we can see or understand how a person feels emotionally by looking into their eyes.

Eye contact can save a life by seeing or recognising a silent cry for help; you can tell a story of a life well lived through the eyes in a photograph or portaits; and you can pick up when someone is lying as pupil dilation or enlarged pupils can indicate deception.

This is because lying is more cognitively demanding than telling the truth as our brain works harder by searching through our mind and our thoughts for a believable story.

Audrey Hepburn once said “The beauty of a woman must be seen from in her eyes, because that is the doorway to her heart, the place where love resides.”

The eyes can also have a cheeky, more romantic side to them – they are capable of scanning an entire room and locking eyes on a handsome stranger.

You can feel when someone is staring at you, so when two sets of eyes meet – it

Jackie Hillegers opens our eyes to the power contained in our ocular openings.

can literally be ‘love at first sight’.

Your body releases a rush of oxytocin (the love hormone) and you know straight away if this connection is worth pursuing, even without a word spoken.

Many a love song has been written about the power of our eyes - such as Bette Davis Eyes, Eye of the Tiger, BrownEyed Girl or the song that brings tears to my eyes, Bright Eyes.

Our eyes shine, glow or smile when we feel happy; we make assumptions about people within a few seconds of meeting them and decide if we will become friends with them; and we perceive people who make eye contact to be more trustworthy, intelligent and sincere, as we tend to believe what they are saying.

According to the World Atlas the population by eye colour is:

• Brown - 70% to 79%

• Blue - 8% to 10%

• Hazel - 5%

• Amber - 5%

• Grey - 3%

• Green - 2%

• Red/Violet – less than 1%.

According to local Eye Specialist Dr Sonia Moorthy of EyeHub Buderim, the eyes are also a window to our health, providing critical information on a range of conditions.

“New and existing research has linked the eyes as a portal to many diseases ranging from Diabetes to high blood pressure, cardiac disease, autoimmune diseases, pregnancy-related issues and even cancer,” she said.

“The link to Alzheimers in particular, is ground breaking in many ways.”

Dr Moorthy said the eyes can also be an indicator of drug-related side effects when looking at new generation biologics and vaccines.

We have so much to be grateful for each and every day! Eyes help to capture beautiful photographic memories that can be stored in our minds for replaying later, or saving them for years to come.

Memories can be bought back to the forefront of our mind through a familiar smell or a random flashback.

When we close our eyes we see the memories exactly as it was, in intricate

detail - in our mind’s eyes.

So… gaze deeply into intense moments of beauty and surround yourself with what takes your breath away.

Our eyes really are our silent guides for our future, and if we stop, look and listen to the whispers of the near and far we can meditate our way through life more expressively.

It’s important to nurture them and seek professional advice with the first sign of complications

After all… the eyes are the windows to the soul - and your health.

MAKE YOUR EYES SPARKLE:

• Stay hydrated

• Get a restful sleep

• Eat dark green leafy veges and yellow/orange fruit and veges

• Put cucumber slices on puffy eyes

• Wear sunglasses

• Avoid screen overuse

• Minimise air conditioning

• Place warm teabags on eyes

• Use hydrating drops for dry eyes

• Laugh more, stress less

Working in the fitness and health industry for more than ten years I have seen many clients struggle to maintain their health and fitness goals when they are out of routine. This can be when school holidays hit, during the busy Christmas period and particularly when travelling. Here are some simple ways to help stay on track and in shape while you travel and play:

PLAN AHEAD

Organising your holiday ahead of time will ensure your health and fitness doesn’t get left behind. Journal your planned activities, restaurant bookings and recreation. I find that mapping out your trip ahead of time is the best way to MAKE time in your schedule to exercise. Many people want to take a break from exercise when away, but exercise should never be a chore - it should be a part of your lifestyle. If you are trying to reach a goal and create a habit when at home, there should be no reason to stop when you are travelling.

Researching local gyms and studios before you leave will ensure you can access casual classes and sessions at your destination. Or why not make the most of your environment and find a mobile

trainer that can bring all the benefits to you and make it fun and interesting.

PACK THE BASICS

If you cannot commit to your regular gym program, I always recommend an outdoor routine which can be done with minimal equipment. I usually find mixing my routines up when travelling is great, particularly if you are on a beach holiday. Sand between your toes, salt air, morning sun, there is nothing better! Here are some of the basics to pack:

- resistance bands

- booty bands

- small dumbbells if possible (easy to place in luggage)

PUMP IT

I recommend this quick 30 min workout first thing in the morning to have you energised and ready for the day ahead. Let’s face it, when beer o’clock hits you won’t be thinking about bar bells and squats – more like cocktails and shots!

1. Warm up with resistance bands: squat to press x 20 reps; pause at the bottom and squeeze glutes on the way up.

2. Booty band kickbacks: 20 x each leg;

pause at the top of the movement and squeeze glutes.

3. Squat jumps: x 20; jump as high as you can landing through your heels.

4. Lunge jumps: x 20 each leg; jump as high as you can landing on your back toe.

5. Dumbbell chest press: x 20 reps; or Superman’s if you don’t have weights.

6. Dumbbell side raise: x 20 reps; or shadow punching x 1 min.

7. Sit ups x 20

8. Leg raises x 20

Total: 8 exercises with 20 reps each.

Finish with 5-10 mins of stretching.

EAT WELL

A big part of the holiday experience is to enjoy different types of food but it is just as important to make sure you balance your food choices.

Breakfast: A protein shake/smoothie is a quick, healthy and easy option to get your day started. If you are eating out opt for a high protein breakfast that will keep you full and satisfied for longer. Try eggs and smashed avo.

Lunch/Dinner: Again, choosing a higher protein meal is always best to

Resistance band warm up

help you feel fuller.

Water: Keep your water intake high to prevent dehydration, headaches, fatigue and maintain your energy level. A simple tool to calculate how much water intake you should be having is to drink one litre of water per 25kg of body weight. I recommend you carry around a large refillable water bottle so you do not forget to drink.

RECOVERY AND RELAXATION.

Recovery and relaxation is just as important as the workout while on holiday.

If you are sore from your workout, use your session time to go on a nice 30-minute walk and finish with a stretch and meditation.

Book in for yoga or massages (particularly ones that come to you!), take long walks in nature if possible; go for a surf, read a book, most importantly enjoy yourself – you’re on holiday!

THIS IS WELLNESS WITH SOME HELL YES. THIS IS FS8.

FS8 is all-in-one fitness with attitude. It’s a never-been-done-before offering that remixes the best elements of Pilates, tone and yoga for a complete, full-body group training experience — with none of the fluff.

1776-1784 David Low Way, Coolum Beach 0415 655 185 | fs8.com/coolum

Lunge jumps Chest press Sit ups

Side raises

FS8 COOLUM

SUN SENSE AND

ALIVE STAYING

A sun-tanned body in minimalist clothing was part of beach culture, and for some still is, but with sunburn occurring in as little as 15 minutes and skin cancer killing an Aussie every five hours, are we more skin aware? Helen Flanagan shares her scares and compelling advice from experts.

Ionce wrote in a newspaper column about beach holidays with my Estonian-born mother who would slather her olive oil and vinegar concoction all over my young body several times a day, even in a heatwave. She obviously thought I was a salad!

Days later it was time to wince, as sheets of burnt skin were peeled away leaving more red skin for round two.

Later, the most popular lotion of choice was lashings of oily Hawaiian Tropic, a coconut fragrance reminiscent of a pina colada cocktail, applied between the itsy-bitsy bikini or budgie-smugglers, with a dollop of white zinc on the nose adding mucho-macho. Totally unaware of the ravages until sunscreens with SPF factors were introduced. Too late?

Segue to my latest small pale mole thought to be fine, by my ever-vigilant local GP, whose regular checks include soles of feet, scalp, ears and an explanation of the optometrist’s role to include pigmented lesions at the retina of the eye. He took a biopsy, and it came back as melanoma, a potentially lethal disease hidden below the skin.

Fast tracked to Dr Amy O’Connor, a Plastic & Reconstructive Surgeon, who ordered a PET scan, a date for surgery

and explained most days she is assessing or removing skin cancers from the eyelids, lips, noses, ears, scalp and elsewhere, reconstructing to restore function and appearance.

“Melanomas have a mind of their own and surgery is the most effective treatment for both non-melanoma skin cancer and melanoma skin cancer,” she says. “Sometimes a lymph node sample will be done at the time of surgery. Depending on the individual and their skin cancer there may be other options available including surface treatment with creams or PDT (photodynamic therapy) or radiotherapy.

“Skin cancers are ultraviolet light induced growths on the skin surface which in the early stages lie on the skin surface and typically become larger and deeper over time. The majority do not spread elsewhere across the body if detected and treated early.

“They may present as an ulcer, a scaly patch, a thickening of skin, a pink nodule or a pigmented spot amongst other things. A skin spot that is changing, especially if rapid or changing colour to say brown skin spots need urgent medical attention.”

Queensland has the highest rates of skin cancer in the world and the Sunshine Coast is a particular hot spot.

“Two broad groups of skin cancer are melanoma and nonmelanoma skin cancers, the latter includes the commonest of basal cell and squamous cell,” Dr O’Connor explained adding “the risk factors for both groups include UV light exposure and sunburn from childhood, also uptake in water sports with higher incidence in swimmers, surfers and boaties and the fact our peak UV light exposure is high year-round.”

Teaching children to protect their vulnerable skin will set them up for a lifetime of sun-smart habits. Childhood sunburn is a precursor to adult sun cancer.

Have regular checks with your GP if you are worried about a spot, as early treatment has excellent outcomes.

Skin cancer diagnosis can be difficult and in the case of any uncertainty a

When you’re outdoors, think sanity not vanity.

PHOTO: ANTHONY CALIGARI

biopsy is important. It’s wise to check the role of vitamin B3 supplements in the prevention of nonmelanoma skin cancer.

“I am passionate about offering the best possible advice based on manufacturer’s research, also increasing awareness in the community having had a serious altercation with melanoma,” comments Clint Coker, the CEO of the LiveLife Pharmacy Group, which had humble beginnings in Hastings Street and remains a magnet today for its racks of hats and sunglasses.

“Sunburn is the skin’s reaction to too much ultraviolet radiation (UVR ),” he said. “You can see sunlight, you can feel heat (infrared radiation), but you can’t see or feel UVR. It can damage your skin even on cool, cloudy days.

“Get out of the sun immediately even if slightly sunburnt. Drink plenty of water or rehydration formulas, as dehydration will commonly occur. Speak to a pharmacist to help treat the burnt skin and stay out of the sun until every last sign of sunburn has gone!”

Be smart and avoid sunburn by wearing clothing such as a shirt, slop on 30+ sunscreen, slap on a hat, seek shade and slide on the sunnies. If you are out swimming or surfing, consider the time of day and the duration of sun exposure. When you’re outdoors, think sanity not vanity.”

Will I get another skin cancer?

“Commonly asked, probably yes,” answers Dr O’Connor who is actively involved in the Skin and Melanoma Multi

Disciplinary Team at SCUH.

“Fifty per cent of people will get another nonmelanoma skin cancer within five years of their first diagnosis. Most people I see present with multiple skin cancers for treatment at the same time.

“Similarly, having one melanoma is a risk factor for more. Developing a skin cancer is more common as we age, however I routinely see people in their 30s and 40s with their first.”

Dr O’Connor advised after two-hours of surgery my T3A melanoma had good margins and 0-of-3 lymph nodes involved.

“Very good news but not out of the woods.”

I’ll leave the salad dressing for my lettuce.

COVER UP

The Cancer Council offers this advise for best protection:

1. Slip on sun-protective clothing

2. Slop on broad spectrum sunscreen, water resistant SPF30 or higher

3. Slap on a hat

4. Seek shade

5. Slide on sunglasses that meet the Australian standards.

Keep track of the UV Index and get alerts, reminders and advice via the SunSmart App www.cancer.org.au

Find out more Melanoma Institute Australia: www.melanoma.org.au/patientguides

Imagine being a vital ingredient in an enormous Hollywood production!

John Caruso meets a Kiwi-born makeup artist who these days is helping locals with their self-esteem and confidence with skills he learnt on some of the world’s biggest sets.

AN ARTIST at Work

Michael Krehl was aways great at art, especially drawing.

“At school kids use to get me to cut shapes out to make balsa wood model aeroplanes,” he said. “My dad was a real estate agent and my mum worked in retail, and they were both arty in their own ways however dad didn’t believe there was a future pursuing artistic endeavours.”

Michael enjoys the feel of a brush in his hands and a signwriting apprenticeship followed once high school was over and in 1989 he was awarded the Top Signwriter of Year, New Zealand.

“This was long before computers, all the work was done by hand,” he said. “There was a lot of brushwork, and I did alright, winning a couple of awards along the way. Then, more and more signwriting work was happening with computers and for me, that wasn’t the same. I felt a lot of the artistic skill was vanishing.”

Travelling to London saw Michael’s knowledge and experience start to flourish behind the curtain.

“My girlfriend’s mum at the time worked in a theatre and while my partner looked after the production’s hairdressing, I started working as a makeup artist,” he said.

“There was a lot of creative license with what I was doing and only occasionally a director would give me specific instructions for what they wanted.”

was just spectacular.

The thought of a career and earning a living as a makeup artist still wasn’t on Michael’s mind, however it planted the seed of an opportunity worth exploring.

“I returned to New Zealand, and I saw an ad in the local paper advertising a film and television makeup course which I ended up doing and I met a woman that was working on the television show, Hercules, which starred Kevin Sorbo.

“An offshoot of that was Xena, Warrior Princess and they wanted these Amazon warriors with full body paint and that was my start in the industry, designing on the set for Xena. It started with a day or two a week and then it increased to three, four, sometimes five days a week.”

Vertical Limit which starred Bill Paxton, Chris O’Donnell and Aussie Ben Mendelsohn was the first major film that Michael worked on.

“That was eight months of work in Queenstown, and I loved the experience,” he said. “We were helicoptered up the mountain each day, working amongst the

snow, enjoying the views from the cliffs. It was just spectacular. In fact, I remember thinking that I’d only started in this career however I was wondering if I’d already peaked.”

Plenty more big productions followed, including Harry Potter, and Charlie and The Chocolate Factory, with some of the biggest names in Hollywood, Tim Burton, Peter Jackson, Johnny Depp and even Tom Cruise.

“The Last Samurai was shot in New Plymouth, Taranaki with thousands of extras from Japan playing the soldiers alongside Tom. He was a nice guy with a terrific work ethic. He’d have coffees for everyone, shout ice creams and hand out baseball caps,” recalls Michael.

The Kiwi who’s now settled with his family in Doonan, is keeping his options open if a new production requires his services, however these days Michael’s focus is on his business, Scalp Micropigmentation Noosa (SMP).

“SMP is a progression from the work

We were helicoptered up the mountain each day, working amongst the snow, enjoying the views from the cliffs. It

Michael doing Steve Barr’s makeup on Pete’s Dragon

I’ve done on film where I was creating tattoos for the screen,” he said. “For example, I worked with Jason Statham on The Meg, and I had to recreate Jason’s facial stubble on his stunt double who had no stubble at all, and he couldn’t grow his beard to match Jason’s, so I created it as a temporary tattoo.”

A trip to Perth for intensive training into the scalp micropigmentation process led to Michael setting himself up with his business at home which also meant he was closer to his young family.

“It’s like a traditional tattoo however we don’t go as deep. Men experiencing baldness can have this process done as can women who may have hair that thins out as they get older,” he said.

“There are clients with alopecia or scarring, and scalp micropigmentation can be a great solution. I know from clients I’ve worked with that their self-confidence improves once they’ve had the procedure done. It’s definitely worth a chat.”

In addition to SMP, Michael has reconnected with his love of art recently pairing up with Madge Bright to present Living the Dream, an exhibition to reflect the deeper parts of themselves through their profound observations of the world around them.

His abstract and impressionist acrylicon-canvas works are fierce and dynamic,

conveying physicality in their texture and process of creation.

I’m continually amazed at the diverse lives and careers of people that call Noosa home. The full, long-form interview with Michael is available now on our podcast, Everyone Has a Story. - and Michael’s is a cracker!

WANT MORE? Listen to the interview with Michael from our podcast.

Freedom and Independence, 2022, Acrylic on canvas

Strength, Power, Success 2022, Acrylic on canvas

Michael doing Bifur’s makeup on The Hobbit

FROM WITHIN Beauty

Beauty from within with a spin! Carlie Wacker explores the most talked-about new beauty treatment with the best in the business –Illuminate Aesthetics.

Word had started to spread this year that Australia was finally getting in on Europe’s most popular new age skin hydration treatment known as Bioremodelling.

Steph and Chris Gardner are the Sunshine Coast’s go-to experts in cosmetic injectables and have started treating clients with this game changer since it became available.

The registered nurses said this was definitely the treatment of the moment.

“Although a brand new and highly anticipated treatment to Australia this year, bioremodelling has been available in Europe for a few years and we have been waiting for this treatment to hit our shores,” says Steph.

It has been a long wait, but it also means that Steph, Chris and the team at Illuminate Aesthetics have had the benefit of watching the product and service roll out via colleagues overseas.

“The results we have seen have been phenomenal and the safety profile of the treatment is comforting,” adds Steph.

The treatment is essentially injectable skin care using pure hyaluronic acid for the ultimate in hydration.

Steph said that once injected just underneath the skin it spreads like honey across the entire face causing a moisturising effect from the inside.

It’s beauty from within with a spin!

Steph and many of her clients have had

the treatment coined as ‘fertiliser for your skin’.

“As well as having this amazing hydration, the product also switches back on the fibroblast cells in the body, which are the cells that produce the elastin and collagen,” Steph said. “This effectively slows down the ageing process and leaves skin feeling, tighter, more radiant and hydrated. It can also reduce pore size.

Bring on that slow ageing process. Profhilo doesn’t discriminate and is suitable for all ages and skin types.

Younger skin will benefit by reducing the pace at which skin ages and give an epic glow and for the more mature client there is visible tightening to crepey skin and reduction in fine lines and wrinkles as well as looking much fresher.

“This is the perfect treatment for those who want to look fresh and not overdone,” says Steph. “With this product you can tighten and improve skin quality without the risk of looking different or of having had too much.

“You will look just like you but just the best version of you. So, if you have been too afraid to join the filler train for fear

It’s beauty from within with a spin!

of looking weird, this really is the go-to treatment for you.”

Profhilo is performed over 2-3 sessions depending on individual’s needs. Once the initial treatment has been done you will be required to return for a second treatment four weeks later and the best results are seen six weeks post that

second treatment. It is recommended that for optimal results treatments are repeated 1-2 times per year.

If the face hydration sensation isn’t enough for you – wait until you see what’s next: Bioremodelling injections to hydrate the neck, decolletage, hands, arms, knees and stomach.

At this rate I am going to be a walking talking hyaluronic acid lady – I’ll take the full body service please!

Illuminate Aesthetics always advise a full complimentary medical consultation in the clinic to make sure this or any of their treatments are right for you.

www.illuminateaesthetics.com.au

PHOTOS: BRANDING BAR STUDIO

FEELSFresh

Endless summer daydreaming led us to a wistful, bohemian-inspired fashion shoot at the gorgeous Palm Creek Estate.

Freedom and flow formed the foundation for our garments and jewels sourced from local boutiques and makers.

Taking direction from nature we played with natural fibres, earthly textures and elements to create looks that interconnect or models with the beautiful Sunshine Coast hinterland.

Get back to nature this summer!

FIT A Perfect

• Personalised fittings with care and consideration

• Beautiful basics designed to be worn every day

• Domestic and heritage brands famed for their quality, design and fit

• Extensive ranges in underwear, lingerie and sleepwear

www.ladybirdnoosa.com.au

@ladybirdnoosa

Be fitted with care by the most experienced bra fitters on the Sunshine Coast. experienced

Marie Jo Avero Daisy bra and brief from Lady Bird Noosa 5455 4070

Wacoal Embrace Lace wire free bra and brief from Lady Bird Noosa, 5455 4070

Dress, hat and belt from Belle Collective and Co 0407 762 436 Steve Madden rose gold sandals from David Jones, Sunshine Plaza, 13 33 57 Bag from Madame Melanie @madame_melanie

Brigid McLaughlin dress from Belle Collective and Co, 0407 762 436 Jimmy Choo Gotha sunglasses from Hammond Optometry, 5476 2333

MEET THE TEAM

Creative Director Carlie Wacker @worldofwacker Assistant

Kane Rastovac @mr_rastovac Models

Jessica Taylor @ jessica_laine_taylor Indra Kelly @indrakelly05 Photographer

Kym Burmester @kym_burmester

Hair & Make Up Artists

Vanessa Kay @vanessakay.makeup Location

Palm Creek Estate @palmcreekestate

Florencia Catalina print shirt and shorts from Vivian The Store, 5444 5525 Kaleos Gudrum Sunglasses from Hammond Optometry, 5476 2333 18 ct gold bangle and hoop earrings from To Hold And To Have, 5477 0561

Jessica wears White long shirt dress and belt from Vivian The Store, 5444 5525

Solid black diamond ring with diamond accent, solid crystal opal ring, solid Boulder Opal pendant set in yellow gold with diamond accent, solid crystal opal earrings all from Opals Down Under, 5494 5400

Indra wears Classic linen long sleeve shirt and shorts from Wacker Clothing Company, wackerclothingcompany.com.au

Drilled Queensland Boulder Opal Matrix on leather from Opals Down Under, 5494 5400

Mink Pink dress, Alias Mae - Wilma slides and Barcs necklace from David Jones, Sunshine Plaza, 13 33 57

Drilled Queensland Boulder Opal Matrix on leather from Opals Down Under, 5494 5400 Classic Long Sleeve linen shirt from Wacker Clothing Company wackerclothingcompany.com.au

18k white gold pendant with 35.2ct Queensland Boulder Opal and diamond, from Opals Down Under, 5494 5400 Embroidered top from Uncle George, 5474 5871

Czarina dress, Mariana earrings and necklace from Uncle George, 5474 5871

18ct white and rose gold claw set Argyle diamond band from Diamonds of Distinction, 5445 5709

18ct yellow and white gold pendant featuring a fantasy chevron cut Swiss blue topaz and diamond accent from Diamonds of Distinction, 5445 5709

18ct white gold cluster bar pendant featuring 1.06ct worth of diamonds from Diamonds of Distinction, 5445 5709

Handmade 18ct yellow gold drop earrings featuring Columbian and Brazilian emeralds from Diamonds of Distinction, 5445 5709

Indra wears Kaleos Pretty titanium frames from Hammond Optometry, 5476 2333 Classic white long sleeve linen shirt from Wacker Clothing Company wackerclothingcompany.com.au

Dress from Uncle George, 5474 5871 Gold Plated Geometric Palm Stud Earrings with Turquoise Stones from To Hold and To Have 5477 0561

Victorian15ct Yellow Gold Oval Engraved Locket $2400

Sapphire set Circular Pendant $2250

Art Deco Handmade Old European Cut Diamond Trilogy Ring $10,800

Elongated Opal and Diamond Surround Ring $2750

Australian Pink Argyle Diamond Cluster Earrings $20,250

Victorian Handmade Lovers Knot Ring Set with an Old Cut Diamond BM 1897 $5200

Emerald cut Blue Topaz & Diamond Ring $1395

9ct Rose Gold Blue Topaz & Pearl Earrings $1195

Italian 2 Tone Gold Scroll Studs $1500

Edwardian 9ct Rose Gold Sovereign Case Hallmarked Birmingham 1909 from Avenue J, 5444 4422

18ct Yellow Gold 11mm Round Golden South Sea Pearl Earrings from Avenue J, 5444 4422

18ct Yellow Gold Oval hinged bangle from Avenue J, 5444 4422

9ct Yellow Gold Diamond D Signet ring from Avenue J, 5444 4422

9ct Yellow Gold Teardrop Green Amethyst and Diamond Enhancer from Avenue J, 5444 4422

Two years ago, I met Kim as she was launching her boutique Treasure Store at Mooloolaba Wharf. Fast forward to summer 2022 and she has grown her business to include three boutiques and 13 individual labels available exclusively at her stores.

The ethos behind her business is to fill the gaps in the market with small batch garments. This not only meets consumer demand but offers a unique point of difference with her boutiques.

“Not everyone likes mass production, especially me, so that sets us apart from everybody else,” Kim shares. “Numbers don’t lie so when demand is there and supply is not, so there is an opportunity to fill that gap. We speak to women in real time and we sell to all generations in our stores.

“We learn from them what is needed. I’ve been in this industry forever and nothing has changed. Women love choice and women are still looking for

Say hello to the powerhouse behind a business changing the face of fashion on the Sunshine Coast. Carlie Wacker catches up with the unstoppable Kim Manfield.

treasure WHAT A

that special piece. Their body shape changes, their moods change, their emotions change, their lives changeand we change with them.”

Kim’s thirteen labels are testament to her ability to read the market and be the change the fashion industry needs. Each label targeting a specific demographic from trending youth fashion; to resort, special occasion, vintage-inspired and plus-size. Small order production means constant rotation of stock, less waste and a guarantee that you’re not likely to be wearing the same frock as anyone else.

“If I walk into stores that do mass production I have to get out, I have heart palpitations, because it’s not who I am,” Kim says. “And I am all about the fabrics - I see the fabric and I know instantly what needs to be made.”

Kim sure has her finger on the fashion pulse – walking into one of her stores you are guaranteed to find something

you will never see anywhere else.

“My labels are constantly rolling out, many already in our stores, some are in sampling. We launch one label at a time as it has its own story,” she says.

“Customers will only be able to find these labels at Treasure Stores, they can google away but we are exclusive stockists of our own brands.”

Italy & Co is the stand-alone boutique and label that caters to the resort linen wear market. Located on the Esplanade Mooloolaba this business was again born out of a recognised need.

“We were manufacturing Italian linen and crinkle cottons and couldn’t keep up with the demand,” Kim says. “I import direct from 24 different Mills in Italy offering exclusive styles that are rare and unique - and hot property in a market that is mad for luxe fabrics perfect for our lifestyle, climate and travel.”

The new Treasure Store in Noosa also stocks the Italy & Co label to ensure the

northern end of the coast has access to this one-of-a-kind linen.

The moment you walk into one of Kim’s boutiques you cannot help but feel happy. It’s a kaleidoscope of colour and fabulous fabric but it’s the staff that add the wow. Experienced stylists make up a large part of the retail team and they don’t miss a beat when it comes to acknowledging your presence and helping find the perfect fit.

“I wouldn’t be anywhere without my staff,” Kim explains. “I also love working in my stores. We ask our customers to try on two things so we can see the proportions on them and then we will pull the styles we know will work.

“When you give them something that they would never normally try on and they love it – that’s what gives me goosebumps – that’s why we do what we do and that’s what I love to do.”

So, with three booming boutiques and thirteen labels what is in store for this unstoppable slow fashion machine Kim Manfield?

“I have an exciting little label called Sow SewSewn from Seed which will become its own store and it’s all sustainable. I am working with plant fibre fabric,” she shares. “A lot of people are doing organic fabrics but then they’re using chemical dyes but if you are doing an organic fabric you’ve got to have organic dye. To be 100% sustainable in fashion is impossible but I am enjoying this education and can’t wait to bring this new label to the market very soon.”

While Kim is full steam ahead in the background changing the face of fashion I would get your beautiful faces into your nearest Treasure Store or Italy & Co for a retail experience that is truly something to treasure.

A retail experience that is truly something to treasure.

FLAIR Artistic

The Sunshine Coast is no longer a ‘cultural wasteland’. Penny Brand explores how the Coast is becoming a vibrant cultural hotspot boasting some of Australia’s best contemporary art pieces.

The Caloundra Regional Gallery will bring in the new year with the Latest & Greatest II Exhibition which will showcase a diverse snapshot of the Sunshine Coast Art Collection.

The exhibition celebrates recent additions from artists, collectors and local enterprises in our region, while also acknowledging philanthropy as a driver for growth of the collection and the region’s cultural identity.

Sunshine Coast Art Collection Curator Nina Shadforth says the collection has the capacity to provide an anchor point for regional cultural tourism.

“It’s about civic pride, enriching the Sunshine Coast community and the cultural landscape, and is an incredible asset to the community,” Nina says.

Artworks from the Sunshine Coast Art Collection are often displayed in Council’s libraries and civic buildings across the region, and at times, the Caloundra Regional Gallery features works from the Collection in its curated shows, such as the upcoming Latest & Greatest II

Artworks find their way into the Collection generally by direct donation or as a tax incentive through the Australian Government’s Cultural Gifts Program in addition to the annual acquisitive Sunshine Coast Art Prize (SCAP), presented by Caloundra Regional Gallery, where the winning work is added to the Collection.

Open to artists working in any twodimensional medium, the region’s flagship Art Prize offers a prize pool of more than $40,000.

“SCAP is a major part of Council’s collecting strategy, which now includes winning works by Raquel Ormella (2017), Michael Cook (2016) and Diena Georgetti (2019), among many other artists who continue to be at the forefront of contemporary Australian art,” Nina said.

“Having the focus on contemporary Australian art gives us the opportunity to acquire and showcase high calibre works of currently practising artists, and we are working with some rigour to build the collection’s holdings of local First Nations artists, including works by Kabi Kabi and Jinibara peoples.

“The main impetus is to build the collection, but it’s also a great national platform to make the vibrancy of the Sunshine Coast arts and culture visible.”

Nina curates the Latest & Greatest exhibitions to provide a snapshot of new acquisitions and works that have entered the Collection in the past two years.

She says it’s about helping to change the perception that the Coast is a cultural wasteland, and instead, through art, encourages the belief that it’s “a really vibrant cultural hotspot”.

Visitors to the exhibition will also be able to enjoy and revisit the recent SCAP winning works.

On show will be the SCAP 2022 winner, Melbourne-based Kate Tucker, who works mostly with painting and mixed media installations.

Her multi-disciplinary practice is concerned with perception through processes of ordering.

“When we first saw Kate’s work in real life it was a lovely surprise to see the richness of the surface textures,” Nina says.

Visitors can also see the work of local mixed-media artist Miles Allen, who repurposes materials he finds and arranges them as compositions.

The Flaxton resident donated to the prestigious Collection because of the work the gallery does to promote local artists.

“They’ve been pushing local artists for years and I thought it was the least I could do,” he said

His piece, What Einstein Said About Bees, promotes messages about the human impact on the environment.

Kate Tucker Major Prize Winner Sunshine Coast Art Prize 2022 thanks to sponsors Argon Law and Sunshine Coast Council

“I use things that have had a life before I get them,” Miles says. “Things that have been thrown away and forgotten about.”

Wooden fruit and vegetable boxes from Europe were some used to create his work.

“The plywood boxes are printed with lovely logos and pictures of stylised fruit,” he said. “I went over there a couple of times and brought those back, cut them up and painted and decorated them. It’s like a 3D printing so the bees really stand out.”

Miles says the work reflects what Einstein says about a world without bees.

“Bees are so crucial to reproduction of plants, seeds and all the things that we eat as well as the beautiful natural things occurring. Without them we’d be pretty buggered.”

Local artists have the opportunity to win a prize of $5,000 in the gallery’s upcoming Local Content / Local Artist 2023 Prize. See the gallery’s website for more details on entries.

Caloundra Regional Gallery’s Latest & Greatest II Exhibition runs from 3 February - 19 March, with a launch night on 2 February, from 6pm-8pm. Entry is free.

WHAT IS THE SUNSHINE COAST ART COLLECTION?

There are more than 800 compelling and thought-provoking art works held in the prestigious Sunshine Coast Art Collection including locally and world-renowned contemporary creations in paintings, photography, sculpture, ceramics and textiles.

Formed in 2008, following the amalgamation of the diverse art collections of the former Caloundra City and Maroochy Shire Councils (with works acquired since the 1960s), the collection has become a monumental drawcard for artists and art lovers alike.

These prestigious acquisitions aim to reflect and celebrate the character and culture of our region through pieces that depict a connection to our people and places, and which aspire to preserve and display a collection of state and national significance through its broader holdings of contemporary Australian art.

Developed to encourage enjoyment and awareness of the visual arts, the collection also seeks to contribute to the cultural development of the Coast for both locals and visitors.

By growing and sharing the collection, the Sunshine Coast Council is developing an enduring cultural asset that can be enjoyed by generations to come.

What’s On Exhibitions | Programs | Collections

The Regional Gallery of the Sunshine Coast presents a dynamic exhibition program featuring leading national and local artists, complemented by immersive public programs, educational programs, tours and events. The Gallery Store showcases regional and national artisans, with a focus on local, hand-crafted items and a curated Pop-Up Feature Artisan program with every exhibition. The Gallery is also home to the region’s diverse art collections – the Sunshine Coast Art Collection and the Public Art Collection.

See

gallery.sunshinecoast.qld.gov.au

Photo: by ben vos productions

Sunshine Coast Art Prize 2021 Finalist Miles Allen ‘What Einstein said about bees’. Pic: Cooper Brady

ARTS RADAR

Discover exciting new exhibitions at the Sunshine Coast’s leading galleries, studios and arts centres!

CALOUNDRA REGIONAL GALLERY

FROM 9 DECEMBER UNTIL 29 JANUARY

ELIZABETH SHAW: RADICAL LOCALISM & LEGACY

Radical Localism is an atmospheric exhibition which surveys Elizabeth Shaw’s jewellery practice, spanning several decades and encompassing much of the history of sustainable jewellery practice in Queensland. The exhibition explores the role of home, place, family, and nurture, in fostering talent at home and beyond.

Legacy continues this journey of fostering beyond, with a small collection of works by several of Liz Shaw’s past students who trained under her at the Fine Art Course, Jewellery and Small Objects, at the Queensland School of Arts, Griffith University.

FROM 3 FEBRUARY UNTIL 19 MARCH

LATEST & GREATEST II: SUNSHINE COAST

ART COLLECTION NEW ACQUISITIONS

The second in the series of the Latest & Greatest exhibitions displays a diverse snapshot of collecting over the last two years (2021 and 2022) by the Sunshine Coast Art Collection. This exhibition celebrates the recent additions to the Art Collection by artists, collectors and local enterprises in our region, whilst

acknowledging philanthropy as a driver for the Collection’s growth and regional identity.

22 Omrah Avenue, Caloundra

Ph: 5420 8299

www.gallery.sunshinecoast.qld.gov.au

BUDERIM CRAFT COTTAGE

FROM 26 DECEMBER UNTIL 15 JANUARY HOLIDAY GALLERY

A collaboration of the Craft Cottage’s tireless art groups committed to keeping an active gallery presence during the holiday period.

5 Main Street, Buderim Ph: 5450 1714 www.buderimcraftcottage.com.au

MAROOCHYDORE LIBRARY ARTSPACE

FROM 13 DECEMBER UNTIL 21 JANUARY

DEAN JACOBS: WORDS THAT INSPIRE

Dean Jacobs explores the use of words, illustrations, and audio, the combining of which creates a unique and memorable outcome for those who view his artworks.

44 Sixth Avenue, Maroochydore Ph: 5475 8989

www.gallery.sunshinecoast.qld.gov.au/ Exhibitions/Maroochydore-Artspace

STEVENS STREET GALLERY

FROM 4 JANUARY UNTIL 26 FEBRUARY SUMMER FLING

Stevens Street’s first exhibition of 2023 is a celebration of summer, showcasing a variety of artists’ reflections and inspirations of this festive, fun, fabulous season and the Australian landscapes. Discover works by artists such as our previous cover artists Jarrod Riggs, Jennie Rutz and Stacey Petersen.

2 Stevens Street, Yandina

Toni – 0414 687 895

Alicia – 0437 141 786

www.stevensstreetgallery.com.au

USC ART GALLERY

UNTIL 28 JANUARY

AN ACQUISITIVE INSTINCT: THE ARIJA AND RICHARD AUSTIN COLLECTION

This exhibition includes artworks and objects from Richard (‘Dick’) Austin’s collection to express the story of two people, each with a discrete yet complementary collecting instinct. Richard’s focus on traditional artworks and artefacts from across Asia, and Arija’s passion for design, animals, and contemporary and naïve art from Europe and Australia form the basis of their collection.

90 Sippy Downs Dr, Sippy Downs Ph: 5459 4645

www.usc.edu.au/art-gallery

AMANDA DAVIDSON

Alongside impressionist paintings of female surfers, Amanda offers commissions and art classes, holiday workshops and paint-and-sip sessions for kids and adults at her Mixed Media Art School.

Warana

Phone: 0432 182 465 amandadavidson.com.au

CALOUNDRA REGIONAL GALLERY

Featuring leading national and local artists, complemented by immersive public programs, educational programs, tours and events.

22 Omrah Avenue, Caloundra Phone 5420 8299 gallery.sunshinecoast.qld.gov.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

Möbius | Coal Burg 2021 Sunshine Coast Art Collection

STATE OF THEArt

The Sunshine Coast’s premier art prize with a prize pool of more than $30,000 attracted artists from around Australia to share their talent.

Event: Sunshine Coast Art Prize 2022 Winners Announcement

Venue: Caloundra Regional Gallery

Artists and art enthusiasts celebrated the limitless breadth of Australian contemporary talent at this year’s ground-breaking Sunshine Coast Art Prize!

From honest realism to abstract commentary and nostalgic impressionism, forty finalist pieces invited viewers to see people, places and issues from new perspectives.

Kate Tucker achieved the Major Prize for Carve time / print space; Tamika Grant-Iramu achieved Highly Commended for Undulations; Gerwyn Davies received the Artist Residency for Mirror; and Roman Longginou achieved the People’s Choice for Tension Congratulations to the winners!

OCEAN ART NAOMI

Capturing the Beauty and Magic of Ocean and Sealife...through Art.

Original Art | Giclee Prints | Canvas Art Wall Mural Art | Custom Art

Gift Art | Sip and Paint Workshops 110 Sixth Avenue, Maroochydore oceanartnaomi.com.au

KIM HERRINGE

Kim captures a slower pace of life in the natural world with relief, contact, mono and intaglio printmaking. She offers prints online and runs small printmaking workshops from her Maleny studio. North Maleny Phone 0413 384 426 kimherringe.com.au

ART SCHOOL CO.

Home to the creative soul, Art School Co. is a new destination for fine art supplies and art classes. Directed by award-winning artist Jess Le Clerc, Art School Co. guarantees the best priced art supplies on the Sunshine Coast. The Zone, 32 Wises Road, Buderim Phone 0491 756 172 artschoolco.com & artstoreco.com.au

SCAP 2022 Judge Ellie Buttrose and Gerwyn Davies

Ferre De Deyne, Celia Fernandez and Brad Butcher

Tory Richards and John Gallagher

Michael Shadforth and artist Roman Longginou

Casey Hewitt and Helena Wiltshire

Tamika Grant-Iramu

Summer fun is in the air and our home spaces should reflect that happy new vibe. There are interior trends to suit every mood. Creative and colourful spaces make an instant energy lifter so celebrate the new season with art inspired décor and talking point pieces.

For those that love the high life and plan on a winning year – go for gold. Gold accents and detail make for a very glam new year.

There is no doubt that summer brings the indoors out and vice versa so surround yourself with botanical bliss. Greenery makes peaceful scenery.

Sustainable living is the new black to track down the items for your home that tread lightly on the planet but will last a lifetime.

For over achievers I recommend a colorful, gold accented room with plants and the planet taking centre stage.

Bee cushion Uncle George 5474 5871

Leaf Pitcher, Serving Platter and decorative pot Manawee Garden Centre 5445 2406

Sól Collection NCP Plumbing Plus

The Rock bath Sunshine Living Tile and Stone 0433 121 206

FINANCING Dreams

Tenacious, passionate, and understanding are all great descriptors for this single mum who’s helping many achieve their dreams of owning their own home.

Words by Gabrielle Chariton

.

Although born, bred and schooled locally, Nikki Nielsen packed her warm clothes and moved to Victoria’s capital for about two decades. She returned to her sunnier stomping grounds of Noosa in January last year.

Nikki is a mum, foodie, finance expert, property nut – and mortgage broker with a difference.

As someone who’s passionate about working with people to make their dreams a reality, Nikki is here to help you achieve your goals and secure financial freedom through smart, strategic lending.

Why work with Nikki? She’s got a can-do attitude, a savvy approach, and she’s in your corner, every step of the way.

“It’s no secret that I’m a bit assertive, so you can count on me to push the bank or lender for the best rate and all the features you need,” Nikki promises.

“Well-structured borrowing is the foundation of wealth creation, so I’m all about teeing you up with a solution that will get where you want to be in life – and save you a few dollars along the way.”

When it comes to property, Nikki has done it all: bought it, sold it, built it, styled it. She’s passionate about it!

Her mum was a real estate agent; so grew up following her around gorgeous homes on the Sunshine Coast, and Nikki

has lived and breathed it ever since.

Nikki eventually followed in her mum’s footsteps and enjoyed a successful career in real estate, before taking a client liaison role with a high-end building company in Melbourne.

“And through it all, I’ve worked on many of my own building, renovation and investment projects,” she said.

“This means that I understand the finance process inside out. I am here to guide you through the lending maze and will cut out the bank jargon and the BS to make it simple and stress-free for you. Whether you’re buying your first home, your forever home, or an investment. I just love being able to use my professional and personal experience to facilitate your property journey and share in the excitement of your success!

“I work hard to make a difference in my clients’ lives. I also work hard to make a difference in our community – in particular, for women affected by domestic violence.”

As a Board Member of Events for Greater Good (E4GG), Nikki donates a percentage of her own commissions to this charity, which goes directly to helping and supporting domestic violence victims.

“My long-term goal is to be in a position to fund tiny homes to provide safe-havens for women and children escaping abuse,” she said.

“By working with me as your broker, you too will be making the world a better place for countless women and children.”

After living in Melbourne for 20 years, Nikki is now based in Noosa and can provide tailored loan solutions to clients

around the country.

“With access to over 60 lenders, I can help clients with everything ‘money’: purchasing your first (and second and third) home; SMSF purchases; solutions for refinancing, debt consolidation, self-employed borrowers and ex-pats; and planning and financing a property investment portfolio,” Nikki says.

“Because I’ve worked in the building environment and have managed numerous building projects over the years, I also specialise in private lending for builders and developers and my clients come to me from all over Australia.

“When I’m not writing loans or hitting up the banks on your behalf, you’ll find me experimenting in the

kitchen (on a good day), exploring new places, preferably near distilleries (on a better day), or just tripping over Lego, chasing the dog around and trying to find answers to my toddler’s nonstop crazy questions (that’s my perfect day).”

Disclaimer: The information in this story is generic in nature. Individuals should seek their own advice that pertains to their specific needs.

Relationships are two sided. You shouldn’t be the only one putting in the work. Your loan should be delivering the goods for you too. Like any good matchmaker, I do the research for you and pair you with the right loan for your needs.

Not sure if your current loan is quite right for you anymore? You don’t have to settle - let me see what else is out there and find you something that can make you happy.

I can help you find your right match, whether you are looking to:

Well-structured borrowing is the foundation of wealth creation, so I’m all about teeing you up with a solution that will get you where you want to be in life.

PHOTOS: KATJA ANTON