Hello Sunshine Magazine | Autumn 2023 | HS10

R B by Rice Boi

THE TEAM

Editor’s Note

Autumn Surprise is an issue that delivers on its title – our stunning cover art by Sarah Sculley holds a secret concealed in the paint. As you hold your phone camera above the cover, witness an alternate reality emerging from the canvas. Our latest issue reveals stories behind a SAVVY Sunshine Coast eye surgeon, skincare specialists, specialty coffee makers and so much more. Our SURPRISING pages showcase the best people, places and performances in our region and our SPIRITED team have searched the coast to bring the best in local fashion, food and family fun.

We have recipes and foodie events galore and don’t miss our Dee Den lunch with a beautiful banquet paired with cocktails from Sunshine and Sons!

The astounding arts scene is represented in a big way this Autumn – read about the inaugural Sunshine Arts Fest presented by Sunshine Plaza and how the Sunny Coast Showdown are igniting the film and tv industry on the coast plus Open Studios Sunshine Coast is coming for us with art trails, workshops and events.

Autumn is set to SURPRISE so buckle up for the ride!

DEB CARUSO PUBLISHER + EDITOR-IN-CHIEF

Deb has more than 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 local businesses and hanging out with her boys John and Maximus.

PAUL BIRD PUBLISHER

Paul is the Publisher and co-Director of IN Publishing

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

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, delivery driver and event MC; he spends time with his first love, recording a daily Drive program for regional radio while also raising his son Maximus.

CARLIE WACKER EDITOR

Carlie has spent the last 30 years in the media and entertainment industry. She is our Editor + Fashion Editor for Hello Sunshine Magazine and Fashion Editor IN Noosa Magazine and keeps busy managing our social media pages, churning out stories and as an event MC. She also owns menswear label Wacker Clothing Company and is dog-obsessed.

CHOLE TREMBLE DESIGN

ALI SMITH DESIGN + OPERATIONS MANAGER

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

JAKKI GOODALL BUSINESS DEVELOPMENT MANAGER

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 on the Executive of the Maroochydore Chamber of Commerce as well as other local networks.

Carlie Wacker Editor

FIND US

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

WINTER 2023 DEADLINES

Bookings close: 29 May 2023

Art Deadline: 5 June 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.

RHIANNON COX DESIGN INTERN

GEORGIA BEARD WRITER + CONTENT CREATOR

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

JODIE CAMERON MARKETING

CO-ORDINATOR

Jodie is a city-turned-countryturned-coastal chick. With a degree in Journalism & PR and a passion for pulling together events with flair. Her 15+ years’ experience is diverse (including launching a macadamia nut farm)! In her spare time, she’s beachside with her two tiny treasures and furry love Staffy x Red Cattle dog, Rudi.

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

Hello

Sunshine Magazine is printed on 100% recyclable paper. Made

ON THE COVER

www.sculleydesign.com

Read her story on page 10.

BRING THE COVER TO LIFE WITH AR!

Embedded in the front cover is a very special Augmented Reality (AR) that you can unlock for FREE with your smartphone. Simply download the Artivive App and hold your phone over the image to experience an exclusive and engaging extension of the artwork.

Now that’s SAVVY! SURPRISING! SPIRITED! Scan the QR code or follow the instructions below to find out more.

CONTRIBUTORS

MATT GOLINSKI FOOD

Matt is a highly-regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an 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.

‘Mel’, private commission by Sarah Sculley @sculleydesign @sculleydesign

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.

Meet the man making Flo’s Crêperie so fabulous!

Don’t miss these great stories, exclusively on our website:

TAKE TWO

Event: Latest & Greatest II launch

Venue: Caloundra Regional Gallery

The second Latest & Greatest exhibition proved philanthropy is alive and well with a stunning showcase of the latest pieces to be added to the Sunshine Coast Art Collection by artists, collectors and local enterprises. The exhibition celebrates the additions while acknowledging the important role art plays as part of our regional identity.

IN THE ART HOUSE

IN Noosa Summer Launch

Venue: Colin Passmore’s Art House

Renowned artist Colin Passmore opened the doors to his Art House in Cootharaba to celebrate the launch of IN Noosa Magazine’s sensational summer edition!

Guests explored a gallery of stunning works by Colin and fellow artist Deb Hutton with mouthwatering canapés by Josh Smallwood from Noosa Cartel. As the sun set over the lush landscape, a few of us would have happily stayed in that rural paradise forever!

Tag yourself and your friends at our events #helloshunshine @hellosunshinemag /hellosunshinemag @hellosunshine

PHOTOS: JAKKI GOODALL

PHOTOS: MEGAN GILL

HELLO HAPPINESS

Hello Sunshine Mag Summer Launch

Venue: The Met, Maroochydore Summer was hot hot hot with a spectacular celebration of the latest Hello Sunshine Magazine at The Met, Maroochydore. Giddy Geisha served up delicious treats while guests enjoyed tunes from DJ Tilly while sipping on Smug AF non-alcoholic cocktails, Sunshine & Sons award-winning gin, Heads of Noosa brews and fine wines. What a way to say hello to summer and goodbye to 2022!

BONZA

Event: Bonza’s first flight

Venue: Sunshine Coast Airport to Whitsunday Coast, return

A sea of purple celebrated the first Bonza flight taking off with a return trip between the Sunshine Coast and the Whitsunday Coast.

Guests gave the thumbs up to a waterfront seafood feast and local hospitality and all agreed that everything was... well... bonza!

PHOTOS: DEB CARUSO, ROBERT HAMMER AND SUPPLIED

PHOTOS: MEGAN GILL

OFF THE Walls

After years of connecting communities with her urban murals, cover artist Sarah Sculley is embracing evolution in the art industry and guiding her fellow creatives through the change, as Georgia Beard discovers.

When I step inside Sarah Sculley’s converted shipping container, her creative mind jumps out at me from every corner – the hastily stacked cans of spray paint and acrylics, walls streaked with pink, blue and black after years of being backdrops for canvas creations, a scattered collection of eclectic art and vinyl figurines.

Her studio is an ecosystem of ordered chaos, and it’s where our cover artist first shapes her vision for murals and urban art. She describes it as her favourite place on earth.

“It smells like wood cuts, it sounds like leaves rustling and kookaburras and it looks like a craft store vomited in it,” she says.

Sarah has roamed the streets of the Sunshine Coast with her spray paint and stencils since 2019 yet a lifetime of experience in painting and graphic design inspires every mural she throws onto a bare wall.

As a teenager, Sarah’s mother tried to inspire a love for creativity with a multi-week course, Drawing on the Right Side of the Brain. Despite her resistance at the time, this formed the basis of her entire creative practice.

Exploring a newfound passion for artistic expression, Sarah completed a Bachelor of Design Studies in 2002 and took on a series of strange and strenuous jobs until she ended up in Shanghai, China with her own design company.

In her spare time, she launched her first sell-out exhibition of mural-

inspired artwork in a local bar. As commissions for murals began flooding in, Sarah realised where she wanted to stretch her skills.

Moving back to Australia, she answered a growing demand for mural art, which surged after the pandemic. Since then, Sarah has worked with local communities to produce murals for spaces such as the Nambour RSL, Nambour State High School and Bendigo Bank TewantinNoosa.

“I’m constantly pushing my clients to think of the community the mural is in,” she said.“When I’m working in schools, I consult the students to figure out what they need in that space to make a place-making mural rather than just a pretty picture on a wall.”

Whether she’s working on a mural or a canvas, Sarah tries to find a connection with her client. Often, she’ll spend the design process imagining their stories and reflecting them through the piece.

“If I’m on the wall, I splash the acrylic up first and then roll out my stencils, stick them up with a lot of swearing, spray them and pull them off,” she said.

“If I’m working on canvas, I’ll handpaint it because I like the control and quietness.”

Her murals emulate the eye-catching boldness of a Banksy with layers of colour, nature and feminine energy saturating each piece with joy and hope.

Good Job II celebrates the love, comfort and guidance of our loved ones with a woman illuminated in blues and yellows and cradled by familiar hands. It was commissioned by Arts Queensland and

...the community can interact on multiple dimensions...

Good Job II

Installing a mural paste up in Kathmandu, Nepal

PHOTO: LARA FURST

painted live at the 2021 Brisbane Ekka.

Our front cover artwork was a private commission reproduced with permission and with a surprise concealed in the work. As you hold your phone camera above the cover, witness an alternate reality emerging from the image!

Using an online Augmented Reality (AR) program, Artivive, Sarah takes a photo of her work which she can then overlay with animation.

Like many skillsets, Sarah learned to integrate AR into her murals because a client asked her to.

With augmented reality fixed in the design, her murals are no longer artworks to admire with a brief glance as you walk past. Now the community can interact on multiple dimensions, each layer enhancing the next.

“I can see AR, AI (Artificial Intelligence) and NFTs (Non-Fungible Tokens) heading in the same direction, and I can see a lot of creatives fighting it,” she said. “I believe the smartest thing to do now is to get on board and figure out how you can make that technology work for you.

“As creatives, it’s our job to keep educating ourselves, particularly in such an evolving industry. It would be quite naïve to just sit in our studios and pretend it’s not happening.”

While established artists grapple with the changing landscape of artistic expression, a new generation are ready to embrace the advancing technology.

As the Artist Ambassador for Sunshine Plaza’s inaugural Sunshine Arts Fest (see page 13) Sarah is coaching students from six competing schools as they combine art installations with AR for an in-centre exhibition in June and July.

“It gives the students great ownership over and pride to have their artwork in a public space like Sunshine Plaza, and it gives them the opportunity to truly be creative,” she said.

“They’re stuck within these curriculums that can be quite constrictive, whereas this competition says, ‘Go crazy! Do whatever you want, use whatever materials you want to and

make something amazing!’”

Now Sarah is steering her focus to coaching both emerging and established artists in artmaking, technology and business management in the art industry.

Alongside her workshops, she’s seeking new inspiration for her art to enrich communities, create connection and make differences in people’s lives. Story is embedded in every mural, and she has many more left to tell. Find out more: www.sculleydesign.com

BRING THE ART TO LIFE WITH AR!

Bring our front cover to life with these easy steps:

1. Download the FREE Artivive App on your smartphone (use QR code or find it on the App store)

2. Open the app

3. Hold the phone over the front cover.

Kawana Shopping Centre collaboration with Jandamarra Cadd and YouTurn Youth Support.

Wrath, Digital NFT

Sarah Sculley

Mel, private commission

ART IN THE NEXT Dimension

Art and technology will unite when six schools on the Sunshine Coast deliver a trail of interactive art installations at Sunshine Plaza. Georgia Beard reveals how the inaugural Sunshine Arts Fest propels young creatives into the art of the future.

Across June and July 2023, eruptions of artistic expression will appear along the avenues and boardwalks of Sunshine Plaza. Each art installation harbours an alternate reality, hidden from the human eye and visible only through a screen.

As shoppers encounter these multidimensional displays, their phone cameras will reveal a digital work of art layered over the physical – an Augmented Reality (AR).

This exhibition marks the inaugural year of Sunshine Arts Fest, Sunshine Plaza’s high school competition challenging and celebrating the region’s creative young minds.

Applications opened after a vibrant launch at Coco Bar, inviting all schools on the Sunshine Coast to put their best students forward. Independent judges selected six schools out of 18 applicants: Caloundra State High School, Pacific Lutheran College, Kawana Waters State College, Montessori International College, St Andrew’s Anglican College and Sunshine Coast Grammar School.

Centre Manager Michael Manwaring said the calibre and number of submissions were exceptionally high, demonstrating a real appetite for this type of competition amongst local schools.

Creative teams of students are now tasked with developing and delivering their interpretation of this year’s theme, Let the Sunshine In

Each art installation must consider originality and collaboration, storytelling, visual impact, sustainability and interaction through augmented reality technology.

The process encourages a cross-section of arts and technology departments within each school, setting students up for success when they enter a future of technological advancement.

“We know augmented reality will play an important role in shaping the careers

of the future and we are therefore excited to not only showcase what the brightest creative minds in our local schools can do, but also to create an opportunity for the broader community to experience this emerging technology for themselves,” Michael said.

Sarah Sculley, Artist Ambassador and our cover artist for this edition – brings a wealth of self-taught knowledge in arts practice and augmented reality.

She’ll guide students through every phase of the competition, hosting two workshops with each school, developing each concept and assisting with each delivery.

“There are not many opportunities to play in this space so having a local creative competition with a generous prize pool is really exciting,” she said. “I look forward to working with the six successful schools to showcase how AR can create a truly interactive experience for visitors to Sunshine Plaza.”

The exhibition runs from 8 June to 23 July with an art trail map, giving visitors

the opportunity to vote for the People’s Choice Award until 17 July.

Partnering with headspace Maroochydore, Sunshine Plaza will donate one dollar for every vote received to support local youth art programs and raise awareness of the importance of youth mental health and wellbeing.

During the Award Presentation on 19 July, judges Sarah Sculley, Hayley Jenkin from Wholehearted Studio and Ute Dittrich from headspace Maroochydore will declare the winning installation and People’s Choice Award. The winning schools will share a prize pool of $5,000!

Visit www.sunshineplaza.com to find out more and keep up to date with Sunshine Arts Fest! More information about where to vote for the People’s Choice Award will be available at each installation.

To discover how the AR works, download the ARTIVIVE app and try it out on our front cover artwork!

Sarah Sculley Artist Ambassador

Australia’ newest and only independent low-coast airline has already helped its home base at Sunshine Coast Airport receive sweet success and recognition from industry peers as Jennifer Swaine discovers.

ICING ON THE Cake

All over the world, birthdays, weddings, christenings and other important milestones are celebrated with a customary cake taking centre stage as it is ceremoniously cut.

A celebratory cake will also make an appearance in the business environment to celebrate promotions, retirements and just about anything else worthy of a morning tea.

However, in the world of aviation, cakes are a very serious business, as I discovered while working with the Sunshine Coast Airport on the launch of the first flights for new airline, Bonza.

The tradition of cakes being used to celebrate the commencement of a new airline route started in 2007 by UK-based aviation publication anna.aero who ran a ‘Route of the Week’ competition. The shining star of the photos, submitted by the various airports as they vied for the title of ‘Route of the Week’ was the diversity of the cakes – and so ‘Cake of the Week’ was launched.

And while it might seem a bizarre ambition, when you ask those who work in aviation it becomes clear that this is a highly coveted and contested title and airports pull out all stops in order to win.

‘Cake of the Week’ is a world-wide competition, and the Sunshine Coast Airport is no novice at this, having been awarded the title numerous times.

In an industry that is fast paced and highly regulated, Sunshine Coast Airport CEO, Andrew Brodie said taking ‘Cake of the Week’ was great for team culture as it provides a unique way to recognise and celebrate the hard work, innovation, and progress that is happening at the airport.

“There are limited opportunities to enter ‘Cake of the Week’ because it is only done when a new route is launched,” he said. “It is something the whole team can get involved with and

throw their ideas into the mix, because the cake has to incorporate iconic elements about the new destination. We need the creative input from everyone to give us the best shot at the title.”

Once the team have their ideas together they brief a cake maker. Being big supporters of using local suppliers wherever they can, the team at Sunshine Coast Airport reached out to local cake maker, Cake Yard who had previously baked them a winning cake in August 2021 for the recommencement of services between Auckland and Sunshine Coast. However, this was not just going to be any cake. With Bonza initially introducing 13 new routes this cake had to be something special and include iconic elements representative of each of the regions they will service from the Sunshine Coast Airport.

Sunshine Coast Airport General Manager Corporate Communications Kylie Ezzy said although the competition was a bit of light fun for the team, a new route is of critical significance for the airport with the impact far-reaching.

“The commencement of the Bonza flights will bring an additional 772,000

seats into Sunshine Coast Airport and generate around $86 million in domestic visitor spend in the first 12 months of operation,” she said.

“It also means the Sunshine Coast Airport is connected to more destinations than ever before which is a significant achievement in its own right.

“This cake will be the largest we have ever created, and this is fitting given we are launching 13 destinations which is a game changer for our region. It’s a significant occasion and the cake that was created by Cake Yard, is reflective of this,” Ms Ezzy said.

Armed with the brief, Cake Yard set

We are building a legacy for generations to come and the Sunshine Coast Airport will play a pivotal role in firmly putting the Sunshine Coast on the map as a destination for business and pleasure.

about planning a cake that could accommodate so many elements.

The creative genius and cake creator behind Cake Yard, Samantha Nolan, was not phased by the task presented to her.

“I love the opportunity to use my creativity to create something uniquely special for every client and designing cakes for the airport is a lot of fun,” she said.

With a reputation for creating intricate novelty cakes, finished to perfection using her artistic air brushing skills, Samantha and her team delivered spectacularly, with a 60kg, seven-tiered cake featuring icons from every destination Bonza will fly to out of the Sunshine Coast – and every layer was completely edible (and delicious!).

From the Big Banana in Coffs Harbour to a guitar for Tamworth, the home of country music; and grapes in Newcastle – every element was carefully curated and meticulously executed. Crowning this masterpiece of a cake was the Big Pineapple herself.

Following the successful launch of Bonza’s first flight, where the cake was unveiled, the team submitted photos of the cake to be considered for coveted ‘Cake of the Week’ title and waited with bated breath. They were among entries being considered from all over the world and the stakes were high.

However, the team need not have worried as early Saturday morning word came through that the Sunshine Coast Airport had won another title to add to

their mantle.

“A lot of work goes into launching a new airline and new routes, and the team works very hard to deliver at a high standard.” Mr Brodie said.

“Cake of the Week is a bit of fun but it’s symbolic of what we have achieved as a team so we accept the title with pride.

“The Sunshine Coast Airport is embarking on a period of significant growth and change which will benefit all of southeast Qld and we are only just getting started.

“The first stage was completed in June 2020 when we opened the new longer and wider runway and over the coming years our domestic terminal will double in size, there will also be an expansion of

the Aerospace Precinct and our Southern Gateway will start to take shape.

“We will be investing up to one billion dollars in infrastructure which will have a significant impact on the regional economy. We will create jobs, attract investment and support the 2032 Olympic and Paralympic Games.

“We are building a legacy for generations to come and the Sunshine Coast Airport will play a pivotal role in firmly putting the Sunshine Coast on the map as a destination for business and pleasure.

“We cannot wait to welcome visitors from across Australia travelling on these brand-new routes – and there is plenty of cake for everyone!”

Sunshine Coast Airport (SCA) General Manager Corporate Communications Kylie Ezzy; CEO Andrew Brodie; Bonza CEO Tim Jordan; and SCA Commercial Marketing Manager Jake Cosmai.

Sunshine Coast Airport CEO Andrew Brodie.

UP, UP AND Away!

It’s not often that you get a chance to reinvent a century-old industry. Deb Caruso discovers what’s so bonza about Australia’s newest airline.

Throwing out the rule book and bringing Australia’s aviation industry into the 21st Century is no mean feat but Australia’s newest and only independent low-cost airline is ‘bonza’ by name and by nature.

With a larrikin spirit and a team referred to as Bonza Legends, the first airline to launch in Australia in 15 years is a game changer on a number of levels.

Before the first flights ever left the ground, Bonza shook things up by redesigning and challenging not only airline uniforms but food and beverage service; and the Fly Bonza app is where customers will book, manage their bookings, check-in and place in-flight food and drinks orders onboard.

Customers named the first three planes to be based out of the Sunshine Coast – Sheila, Shazza and Bazza.

Uniforms were designed to reflect the tropical destinations including ‘wear it your way’, mix and match tailored shorts or pants, white cotton t-shirt and a blazer which features purple trim and the Bonza values stitched on the lining.

There’s also a shirt dress and sleeveless coat as well as custom sneakers and accessories such as a Bonza thumbs up pin, branded socks and a

purple scarf that can be worn as a hair, neck or pocket accessory.

Pilots uniforms feature a crisp white button-up shirt, tailored pants and charcoal blazer with silver stripes and touches of Bonza’s signature purple. In a break of tradition, there’s no pilot hat.

Bonza’s Chief Commercial Officer Carly Povey said everyone agreed it was better to pass that saving onto customers.

Bonza is also the first airline to offer an entire menu sourced from its home country - and the Sunshine Coast region features strongly. With no trolleys onboard, travellers will have items delivered directly to their seat after ordering on the app.

The market responded with more than 10,000 seats sold in the first three days of flights going on sale with prices starting at $49.

Carly said they were committed to low-cost fares which would stimulate new markets for Australia’s domestic tourism industry.

“It’s important that Aussie travellers know we’re on sale, not having a sale,” Carly said.

And that’s pretty Bonza to us.

Bonza’s initial route map includes 27 routes to 17 destinations. Download the Fly Bonza App to find out more and to book. www.flybonza.com

WHAT’S SO BONZA?

Australia’s newest and only independent low-cost airline, Bonza will enable Australians to explore more of their own backyard at low-cost prices. They aim to connect communities, make air travel accessible and stimulate new tourism markets with a focus on regional Australia.

So what’s so bonza about Bonza?

• The Fly Bonza App provides fast and full booking management and on-board services, reducing paper and providing direct and accessible communication

• 93% of routes are not currently serviced by any airline and 96% are not currently serviced by a low-cost carrier (26/27 routes)

• Brand-new Boeing 737-MAX 8 planesthe most technologically advanced and fuel-efficient aircraft in Australia and 40% quieter than the Next-Generation 737

• Australian-designed ‘wear it your way’ nonbinary uniform range, featuring on-trend white custom sneakers and cotton T-shirts

• 100% locally-sourced menu with snacks starting from $2 and including non-alcoholic beer, cold drip coffee and a snag in a bag

• Reuseable Turn Cups and thoughtful packaging as part of a plastic-free and paperless pledge

• Its home base, Sunshine Coast Airport, is the only carbon neutral airport in Australia

• The Bonza Backyard head office was furnished with upcycled items using a social enterprise that helps to employ people living with disabilities.

Bonza Chief Commercial Officer Carly Povey

LET ME TELL YOU A Secret

Your heart will skip a beat and you will be lost in every moment of your getaway at a spot that transports you to a scene from a romance movie –Carlie Wacker gets swept up in the Sunshine Coast’s most iconic destinations - Secrets On The Lake.

As Narrows Road carries you through the stunning Kondalilla National Park, the sense of escapism is palpable.

On approach to one of the Sunshine Coast’s much-loved locations, the expansive Lake Baroon opens to reveal a breathtaking body of water that looks like a scene out of a movie. And that is just the start of a very special experience that will stay with you for a long time.

Secrets on the Lake is unlike anything I have ever seen – a treehouse fantasy that feels a world away from normality.

Adding to the romance of the location is the story – one which saw a dream handbuilt into a reality, one perfectly carved component at a time. This is the story of George and Aldy Johnston.

In 1985 George and Aldy began years of hard work to deliver the Secrets on the Lake dream in 1997.

They had always wanted to create magical treehouse cabins and share their oasis with others.

The first building was the boathouse made using recycled timbers, including remnants of the old Beerburrum Railway Station.

Thanks to the handywork of their gifted and visionary craftsman and son Rob, they continued to build what is now the most luxurious romantic getaway you may ever experience.

Together, they created walkways that meander through the treetops to cabins that sit in the canopy of this magnificent rainforest with beautiful and unexpected wood carvings revealed as you make your way to your accommodation.

Once in your romance den you will be equally surprised with suspended fireplaces and spas with a view that will literally take your breath away.

This place gifts you with so much to soak up including beautifully sculpted wood features and designs, such as the coveted love swings.

“The swing seat was specially designed by our son Rob and is unique to Secrets on the Lake,” Aldy proudly shares. “When designing this place George and I wanted to create the best that we could so there are many firsts here that others

have tried to copy.

“For example, we were the first to do spa baths in the lounge with a view; and the first to have hanging fireplaces.”

Aldy and George commissioned the mushroom shaped raku fired lamps that are now hugely popular.

“We also designed our extensive cedar custom-built furniture and the treehouses have signature features with the help of local artisans,” she said.

“The ‘wow’ factor is timeless and often there are tears shed when guests are shown to their treehouse,” she adds.

I have to confess, I got emotional on arrival. The view of the lake as I drove in was unexpected and awe inspiring, the venue is a hidden haven and just walking through the rainforest is resplendent.

The moment you open your cabin door your breath stops for a moment – it’s pure magic as you sit high above the rainforest and witness the beauty of

Montville. Every cabin is uniquely themed and there are options for romantic escapes or family getaways.

Aldy is deservedly proud of what she and George have created.

“Secrets ticks all the boxes for a romantic getaway,” she shares. “Worldclass treehouse accommodation, an amazing location with temperate rainforest, stunning gardens perfect for weddings overlooking Lake Baroon and all located in a sacred spot, the meeting place for 60,000 years for the Indigenous Bunya Nut festivals.”

There is soul and an overwhelming sense of the love that has gone into creating this hidden gem.

Every element is the culmination of a couple’s dream – Aldy and George have built beautiful gardens, rock pools, carved bars and arbours that make the lakeside walk all the more charming.

The lakehouse and jetty are perfect for relaxing (or proposing) with photo

opportunities at every turn, making Secrets

On The Lake ideal for weddings and celebrations and why we chose it to shoot our autumn fashion (see page 80).

Secrets is also home to an awardwinning restaurant, Dining On The Deck, and an art gallery to showcase local artists. There is a spectacular hand carved Tree Of Dreams at the gallery entrance that was carved by Jack Wilms and installed by Rob Johnston – another example of the love and creativity this

place represents.

Dining On The Deck is open Tuesday to Sunday from 8am until 4pm for breakfast, lunch and special events - the high tea should be on your bucket list.

The Hideaway is the latest event space that is perfect for smaller groups, intimate weddings and workshops with a view that will wow guests!

Secrets On The Lake is what dreams are made of. It’s a spectacular location for a lakeside interlude or boho picnic with endless opportunities for romance and making memories.

For George and Aldy it is their gift of love, a celebration of nature and proof that dreams do come true!

THE SUNSHINE COAST'S BEST KEPT SECRET

Nestled in the rainforest overlooking Lake Baroon, the hand-carved luxury treehouse accommodation and spectacular views from the Dining on the Deck Restaurant makes Secrets on the Lake a “must see” destination on the Sunshine Coast.

SHOWDOWN Superstars!

Sunny Coast Showdown is building a local film industry to rival production hubs across the globe. Georgia Beard reveals the aspiring filmmakers given a golden ticket to develop their screen projects with support from local legends.

Raising funds for an emerging screen industry on the Sunshine Coast, cinephiles and aspiring filmmakers gathered at Noosa Waterfront Restaurant to celebrate the Rolls Royce and Sunny Coast Showdown Cocktail Party

More than $11,000 in donations and auction bids went to the production budget of Sunny Coast Showdown 2023, Jon Coghill and Dan Munday’s not-forprofit incubator for local screen projects.

Far from the bright lights of Hollywood studios, the Sunshine Coast is home to an as-yet undiscovered community of talented screenwriters and producers.

In the past, these up-and-coming filmmakers could only imagine their work on the big screen. But Sunny Coast Showdown offers the chance to bring their dreams to reality with mentorship, guidance and professional production services to bring their vision to film.

The Sunny Coast Showdown received 92 submissions of outstanding quality, revealing the true depth of creative talent in our region. As Producers Louise Hayes and Heather Macfarlane sifted through

scripts and treatments with the Sunshine Coast Screen Collective team, seven clear winners emerged across five categories.

The projects will now receive funding, mentoring and support to enter production with a local cast and crew between March and May with the final products aired at the Sunny Coast Showdown Showcase on 24 June.

Alongside community funding, Sunny Coast Showdown’s productions are made possible by the professional guidance and incredible knowledge bank and talent of Sunshine Coast Screen Collective, volunteers, patrons and donors as well as a major sponsorship from the local branch of Bendigo Bank, run by Sunshine Coast Community Financial Services Ltd.

Fostering community and cultural initiatives has always been a priority for Bendigo Bank and their support will allow local filmmakers to create stories that resonate nationally and globally, leaving an impact on the screen industry.

We can’t wait to see what these talented teams produce! Pass the popcorn!

PHOTOS: KATJA ANTON

Sunny Coast Showdown founders Dan Munday and Jon Coghill with 2021 Gold Yewie winner Sam Robinson (centre).

SHOWDOWN FINALISTS

Presented by Bendigo Bank

CONGRATULATIONS to the following finalists whose scripts and ideas will now be brought to life thanks to the sponsors and Sunny Coast Showdown crew!

SCRIPTED: ‘Bin Day’ by Ryan Butler

A pacifist woman and her lazy husband must work together to rid their home of an unwanted, undead pest during the apocalypse.

‘Slow Dating’ by Adam Szurich

When an elderly lady tries speed dating it leads to a night with a charming stranger and a heartbreaking revelation.

COMMITTEE’S CHOICE: ‘Stripper Trade Off’ by Stephen Walker

A stripper and a tradie walk into a club... going about their respective businesses... just for the wrong clients.

POWDERFINGER MUSIC VIDEO TREATMENT:

‘Rockin’ Rocks’ by Jessie Hughes

An adrenaline-fuelled pirate pursuit for fools’ gold to rock music.

INDIGENOUS PROJECT: ‘Tia Pitman’ by Jakob Lydford

Local indigenous girl Tia Pitman’s life and story as an Indigenous roller skater, navigating the male-dominated skatepark, finding creative freedom and self-expression in a gorgeous way.

UNSCRIPTED: ‘My Dream Hideout’ by Anita Poteri

My Dream Hideout is a family show featuring a team of experts who will visit a selected family/person and transform their secret hideout idea to reality in their backyard - but it’s a surprise!

‘A-Wake’ by Catherine Mack

An epic journey of the soul. How Abi Wake found her roots on the Sunshine Coast, and within herself. Moving from trauma to freedom through dance - but not like you’ve ever seen it before.

To volunteer as part of the production cast and crew, visit www.sunnycoastshowdown.com.au

OF THE APPLE A Big Bite

With more songs written about New York City than any other place on earth, John Caruso was dreaming of a White Christmas in the Big Apple.

The train thunders into Rector Street Station on its way uptown to Pennsylvania Station and 42nd Street where the sheer number of people can be intimidating for our family of three preparing to spend almost a month in New York City (NYC), aka the Big Apple.

We’re dreaming of a White Christmas, but secretly hoping the mercury doesn’t drop much lower than the ‘feels like minus-8’ displayed on our phones most days when we leave our hotel.

It’s the wind chill straight off the Hudson and East River that funnels through the avenues to make your fingers numb and your feet cold. We’re prepared though - puffer jackets, scarves, multiple layers, thermal underwear, socks, gloves and beanies.

The subway system is both complex and simple; and the most efficient and cost-effective way of getting aroundand you need that when the Aussie dollar is so dreadful against the USD. A 30-day ‘unlimited ride’ Metro Card will cost about $190 AUD and give you easy access to the five boroughs of NYC.

Our accommodation, The Marriott Downtown is a block from the 9/11 Memorial. The two reflecting pools with water cascading down into a void symbolising the loss of lives, an emptiness that can never be filled; with the names of the 9/11 victims and those killed in the 1993 World Trade Centre bombings etched around each pool.

It’s a sombre experience, travelling underground to see twisted pieces of metal marking the point of impact from the first plane; FDNY engines that were destroyed at the scene; helmets, uniforms and other assorted bits and pieces that belonged to those who

sacrificed their own lives to save others; videos and phone messages to loved ones, recordings from the planes and calls made just before the first of the two 110 story buildings came crashing down.

The 9/11 Memorial is poignantly and respectfully presented and a ‘must-do’.

Leaping tall buildings in a single bound is Superman’s job in Metropolis and Batman perches above the streets of Gotham. They’re all synonyms for NYC, and if getting a bird’s eye view of the Big Apple is on your bucket list then there’s no shortage of sky-scraping observation decks to choose from.

Go modern with Edge at Hudson Yards or SUMMIT One Vanderbilt, all glass and steel erections opened in 2021.

At 1,131 feet (more than 345 metres) high, Edge is the highest outdoor sky deck in the Western Hemisphere extending almost 80 feet (24m) into the sky from the 100th floor in a trendy new precinct. You can spot its glass wedge from just about anywhere on the ground.

SUMMIT One Vanderbilt offers four rooms of unique art installations across three floors that combine art, technology and architecture - TRANSCENDENCE is

30,375 square feet of mirrors; glass sky boxes called LEVITATION jut out of the building 1,100 feet above Madison Avenue; and ASCENT is an all-glass elevator that travels up the the building. Meditate on art installations, an outdoor deck and grab drinks and food at Aprés.

How about something classic with stars of the silver screen, Empire State Building and Top of the Rock Observation Deck at Rockefeller Centre. Both projects started just after the Great Depression with construction taking just 12 months. The art deco designs are striking. For me, Empire State building was the star - its interactive museum is fantastic, with views from the 86th and 102nd floor.

If you don’t go to a Broadway show, you’re missing out on some of the best live performances in the world! Go to TKTS Times Square for same-day or next day matinee tickets up to 50% off.

We secured superb seats to Chicago, the second-longest running broadway musical (to Phantom of the Opera); and Some Like It Hot – both brilliant!

The beauty of a city the size of NYC is that there’s always something

Times Square

PHOTOS: DEB CARUSO

happening. One minute I’m surfing Twitter and I spot that Jerry Seinfeld is at the Beacon Theatre! Next minute, we had tickets to see one of the greatest comedians in the world that same night!

In the heart of the theatre district, at 315 W44th Street you’ll discover Birdland Jazz Club where an impressive list of greats have graced the stage over the decades. A snap decision and we’re at a Monday night performance of Jim Caruso’s Cast Party. No direct relation, but we adopted each other as ‘family’. Jim’s event has been running at Birdland for almost 20 years and each Monday night you’ll see a swinging little trio of Steve Doyle on stand-up bass, Daniel Glass on drums and Billy Stritch on piano and some of the greatest voices and acts in town, all stepping up to the open mic.

If it’s history and art you wish to explore, then NYC is the place. There’s the Museum of Natural History, my son’s favourite because it was where A Night at the Museum was filmed. With approximately 32 million artefacts spread across four city blocks, 25 buildings and 45 exhibition halls, don’t even plan on seeing everything in one day.

The Brooklyn Museum is equally spectacular, less crowded and just as worthwhile; and MoMA (Museum of Modern Art) houses one of the world’s finest collections of modern art over six floors including Van Gogh’s Starry Night; Monet’s Water Lillies and works by Matisse, Dali, Picasso, Cezanne; plus

feature events and exhibitions. Our tip, start at the top and work your way down.

The Metropolitan Museum of Art is another beast with over 5,000 years of art from around the world over four floors. You’ll find Self Portraits by Van Gogh’s and Rembrandt and Monet’s Bridge Over a Pond of Water Lilies but the most impressive exhibition is The Temple of Dendur, the only complete Egyptian temple in the Western Hemisphere. Plus there is more than 30,000 Greek and Roman Sculptures dating between 4500 B.C. to A.D.312; and the Arms and Armor Room are nothing short of amazing with armies of knights on horseback in full regalia. Days, even weeks’ worth of exploration - allow plenty of time!

The Museum of Ice Cream was more wonderland than museum with colourful and playful rooms themed with ice cream (yum!) and including swing sets, a three-storey slide and a pool filled with millions of sprinkles. Insta-worthy.

Madam Tussaud’s lets you get up close and very personal with your favourite (wax) actors, musicians, sports stars,

political leaders or literary heavyweights. Some look spookingly real!

For sporting fans, there’s hockey, American football and basketball all running during winter. A trip to Barclays Center, home to the Brooklyn Nets, is a must even if you don’t follow basketball.

The place holds about 19,000 fans and every seat is filled for the Nets vs Milwaukee Bucks game. The Nets win and my son’s ecstatic after seeing his favourite NBA stars including Kevin Durant, Aussie-born Kyrie Irving and Giannis Antetokounmpo, the Bucks player with the bright red shoes and the subject of the autobiographical film Rise The train ride back to our hotel is filled with discussion about which NBA team Max will eventually play for, and what kind of sportscar he will buy his father.

New York is both exhilarating and exhausting. It’s loud, it’s ‘in your face’, attitudinal, rough, and tough. We leave tired and looking forward to returning home to familiar surrounds.

My mind replays scenes, sounds and experiences from our 25 days in NYC - Grand Central Park, Statue of Liberty and there is an allure (a siren call?) and desire to return to the bright lights of the Big Apple sometime in the future.

For all our planning and talk of White Christmas, we never saw a single snowflake, despite temperatures as low as minus-28 degrees. Still, Manhattan in December was a blast. Wonder what Spring would be like?

The author of this story and his family made and paid for their own travel and accommodation and some attractions and events. Visits to the 9/11 memorial, American Museum of Natural History, Circle Line Sightseeing Cruise, Empire State Building and Top of the Rock Observation Deck were courtesy of CityPASS New York; Edge, SUMMIT One Vanderbilt, Museum of Ice Cream, The Metropolitan Museum of Art, MoMA – The Museum of Modern Art; and Brooklyn Museum were arranged by NYCGo.

IF YOU GO

For all there is to see and do across New York City’s five boroughs, visit www.NYCGO.com

A CityPASS offers discounts on shows and sights as well as your choice of five of the following attractions:

- Empire State Building

- American Museum of Natural History

- Top of the Rock® Observation Desk OR Guggenheim Museum

- Ferry Access to Statue of Liberty & Ellis Island OR Circle Line Sightseeing Cruises

- 9/11 Memorial & Museum OR Intrepid

Sea, Air & Space Museum

www.citypass.com/new-york

Next minute, we had tickets to see one of the greatest comedians in the world that same night!

John enjoys a New York Slice

DUMBO

Grand Central Park

Edge at Sunset - Courtesy of Related-Oxford

SUSTAINABLE Success

As we start a new year, Nikki Fogden-Moore aka The Mojo Maker shares her seven checkpoints for Sustainable Success and how to break up with overwhelm and find your glide in work and life.

Sustainable success is a term that’s thrown around a lot in the world of business and personal development. But what does it really mean?

At its core, sustainable success is about achieving long-term growth and fulfillment without sacrificing your health, relationships, or personal values.

It’s about building a life and career that you can sustain over the long haul, without burning out or losing sight of what’s truly important.

The result? Radical focus, happiness and a true sense of self belief.

How can you ensure that you’re on the path to sustainable success?

Here are seven key checkpoints to keep in mind:

Clarity of purpose - What does ‘great’ look like?

1. To achieve sustainable success, you need to have a clear sense of your purpose and values. What drives you? What do you stand for? What are your long-term goals and how do you want your days and weeks to look?

Having clarity around these questions will help you stay focused on what matters most, and make better decisions that align with your values and aspirations.

Self-awareness

2. Self-awareness is the foundation of sustainable success. Understanding your strengths and weaknesses, your habits and tendencies, and how you react to different situations.

Our ego is not our amigo. What we think about we bring about.

Most of the time we operate out of subconscious patterns: fear, lack, blame or guilt. However when you’re selfaware, you can identify those triggers and learn to shift where you make decisions from, areas where you need to grow and develop, and ultimately take steps to improve your performance and effectiveness.

Resilience and Agility

3. Building a sustainable career, a

happy life, health and business requires resilience. You’ll face setbacks, challenges, and obstacles along the way, and it’s important to be able to bounce back from these experiences and keep moving forward.

This builds resilience. The agility comes from having a growth mindset, being adaptable and having a strong support network that can help you through tough times. It’s not what happens to us, it’s what we do in response that matters most.

Continuous learning - stay curious

4. To sustain success over the long term, you need to be a lifelong learner. This means seeking out new knowledge and skills, being open minded and allowing your own life and lifestyle to

evolve with a fresh perspective. Continuous learning helps you stay grounded and adaptable in a constantly changing world. This builds confidence, connection and adaptability.

Balance - work/life blend

5. Sustainable success is not just about achieving professional goals—it’s also about finding balance and fulfillment in your personal life. This means prioritising your health, relationships, and wellbeing alongside your career aspirations. Creating a lifestyle that supports your goals and allows you to thrive in all areas of your life.

Purposeful action - Winning Weeks© and masterful months.

6. To achieve sustainable success, you need to take purposeful action towards your goals. Define what your ‘great’ looks like then set 90 day milestones that are real time, relevant to you and resonate (i.e. you really want to achieve them). Setting clear objectives, creating a plan of action, and staying focused on the tasks that will move you closer to your desired outcomes. It also means being willing to take risks and make bold

Our ego is not our amigo. What we think about we bring about.

moves when necessary, while staying true to your values and purpose.

Accountability - Life has no remote.

7. Finally, sustainable success requires accountability. You are in the driver’s seat of your own life. This means taking responsibility for your actions and outcomes, and holding yourself to a high standard of performance and integrity. It also means seeking out support and guidance from mentors, coaches, or peers who can help you stay on track and hold you accountable to your goals.

We know all this - the key is to apply this knowledge.

Sustainable success is about embracing the rally of life instead of expecting perfection. A life and career that you can sustain over the long haul, without

sacrificing your health, relationships, or personal values. Defining what great looks like and being willing to step up and put the action in week on week to make that your reality.

By focusing on these seven checkpoints—clarity of purpose, self-awareness, resilience, continuous learning, balance, purposeful action, and accountability—you can build a foundation for sustainable success that will serve you well in all areas of life.

Remember, success is not just about achieving your goals—it’s also about living a life that you’re proud of, and that brings you joy and fulfillment no matter what the conditions.

Nikki Fogden-Moore is an award winning global coach and author. Founder of the Boardroom Retreat©, The Legacy Lunch© Series and The Mojo Maker Academy she works and lives on the Sunshine Coast for over a decade. To get the free worksheets for Winning Weeks© and 90 Day plan sign up to Monday Mojo© on the website. For information on coaching, retreats and online courses, visit www.nikkifogdenmoore.com

USE

Rock On!

Events are back baby! Deb Caruso previews what’s on the calendar for the Sunshine Coast’s exciting event space, Venue 114.

Venue 114 has been the go-to for celebrations, presentations, conferences, forums, festivals, formals, concerts and more for almost two decades and 2023 is already off to a rocking start.

If live music is your thing, Venue 114 on Lake Kawana has you coveredliterally.

Get your groove on in all-weather, air conditioned comfort with pitch-perfect acoustics thanks to soaring ceilings; and if you need a break, enjoy an easy al fresco escape into the courtyard for fresh air and lakeside views.

Venue 114 Manager Louise Thompson said they were excited that live music was back.

“We are so thrilled to provide a space to host talented touring artists and homegrown talent,” she said.

“Noiseworks kicked off the year with a high-energy concert and we have a few acts lined up for the next few months, including Lime Cordiale, Jungle Giants and Spacey Jane in June, which has already sold out.

“People see us a ‘new’ live music venue but we are 18 years old with a

professional and passionate team with decades of experience.

“The acoustics are so great that even with 1400 people at capacity, you can still get up close and intimate with live performances that sound amazing.

“We cater for the full guest experience with bar service, food trucks or onsite catering; ample al fresco space, full accessibility, free parking and a dedicated drop off zone.

“For us, it’s all about exceeding our client’s expectations – being welcoming, inclusive and safe. Delivering professional, high-quality events that are all about customer service - be that at the bar or the box office.

“We want people to think ‘what’s on at Venue 114’ and look to us because there is always something coming up.”

Led by Louise, the team are genuine about creating a memorable experience that is welcoming and has a great vibe.

It’s not just guests who appreciate what Venue 114 has to offer with Louise saying that visiting artists also love the professionalism and personal touch.

“Performers love to walk into a venue and feel welcome from the dedicated Green Room to the sound and lighting infrastructure and professional team on-hand to help with all technical aspects of their show,” she said. “Even the little things matter, like the fact that we have a flat floor so it’s easy to bump in and out, every aspect is made easy.

“Our team of event specialists and audio-visual and staging professionals have decades of experience and are here to make events shine.

Noiseworks kicked off the year with a highenergy concert and we have a few acts lined up for the next few months, including Lime Cordiale, Jungle Giants and Spacey Jane in June, which has already sold out.

PHOTO: DISCLOSE MEDIA

Noiseworks

“When an artist is loving the environment, they reflect that back to the audience in their performance.

“We’re big enough to have some of the best professionals in the business and small enough to be hands-on and personable.

“It’s a real team effort and it’s just magical. I’m really proud of all my team with their commitment to service excellence. We all love to see people leave with smiles on their faces after a great experience.”

The team recently presented an International Women’s Day lunch with

guest speaker Leisel Jones that ended with a performance by Burlesque L’Amour, who have made Venue 114 the home of their powerhouse performances.

“Providing a space for shared and memorable experiences is what it’s all about and in addition to our Live Music lineup, we host a lot of conferences, expos and corporate events,” she said.

The SunnyKids Mayoral Ball will return to the venue; as will Australian Wearable Art Festival which will showcase the event’s flexibility for catwalk parades; Magic Men will also strut their stuff; the IN Conversation

series will continue with inspiring guest speakers, such as last year’s breakfast with OzHarvest’s Ronni Kahn and a panel of inspiring local women; the Youth Market will be back; and the Live Music lineup continues to grow.

“It’s such an honour to share people’s stories and experiences in this space,” Louise said.

It’s this kind of attitude that makes the team behind Venue 114 the real rock stars!

UPCOMING EVENTS

8 April: Lime Cordiale’s Country Club

Experience

20 April: Magic Men – Takeover Sunshine Coast

28 May: Spotlight on Bruckner, Brisbane Symphony Orchestra tribute to Wagner

7 June: Spacey Jane (Sold Out!)

11 June: The Jungle Giants – Trippin Up Tour

11-12 August: Australian Wearable Art Festival

26 October: DMA’s – How Many Dreams?

Australian Tour

Booking information and Tickets: www.venue114.com.au

PHOTO: LAUREN BIGGS

Leisel Jones and MC Ash Gierke

SIPS BITES AND

What’s brewing, cooking and happening...

NEW IN NAMBA

Eco-friendly, seasonal wholefoods and organic coffee meet objects of art, culture and curiosity at the Muffin Whole café meanwhile the refurbed art-deco pub Club Hotel Namba is pumping out comfort meals, exceptional entertainment and family-friendly service!

BEACH BARS AND BISTROS

Slink into specialist spirit bar, WAT Den on Mooloolaba

Esplanade with a focus on whisky, tequila and crafty cocktails.

Virtue Bar & Eats is a new beachside breakfast until late locale for live music, tap beer

and cool cocktails.

CBD EATS

Harvest Breads + Café will relocate its artisanal bakehouse-café in the new A1 building in the Maroochydore

CBD and Hikaru Sushi will open their ninth venue, KIBOU Japanese Bar and Kitchen

PLAZA PALATES

Sunshine Plaza is about to get tastier with new flavours sensations including Korean street food at Momo Chicken; Asian-inspired fresh salads at Fishbowl; selfserve frozen yoghurt at Yo-Chi; and Brazilian açai bowls and smoothies at Oakberry Açai Bowls

SAY HEY!

Experience endless summers served daily at Hey Day Buddina with specialty coffee, eclectic tunes and cruisy vibes of a 1970s beach shack!

IN THE SHADE

Caloundra welcomes The Shady Bean Café with specialty coffee, comforting breakfast and lunch menus and cabinet classics!

HATS OFF!

Our fave local venues were hatted at the 2023 Australian Good Food Guide Chef Hat Awards! Amongst those recognised for oustanding food and service were Bella Venezia, Bask Eumundi and Market Bistro!

BELLA BREAKFAST

Mooloolaba’s Bella Venezia is now open for breakfast - think white tablecloths, friendly service and seaside views with a menu worthy of a five-star European Hotel.

OH BOI!

Mooloolaba’s iconic Rice Boi just got cooler (if that’s possible!) with the refurbed Rice Bio Upstairs slinging signature cocktails and killer waterfront views with Rice Boi’s

addictive Asian Cuisine and DJs every weekend.

ASIAN SENSATION

Meanwhile, the latest Tony Kelly Restaurant Group venture promises a sophisticated spin on its existing Asian sensations. RB Dining will take bookings and present an upmarket Modern Asian menu with premium wines, cocktails and a more refined and elevated dining experience to its iconic siblings Rice Boi, Giddy Geisha and Piggyback HOLA!

Peregian Beach is about to get a taste of Mexico with Mariella

Mexicantina opening soon. From the team behind Somedays Pizza in Noosa, it will feature a modern take on traditional Mexican food off a Parilla charcoal grill. Seafood will star as will the finest Mezcal and Tequila to sip or “create your own” Margaritas. Lo-fi and sustainable wines and of course Mexican Cervezas and local brews.

AFTER DARK

The first two Fridays of every month will see Frankie’s Woombye morph into a tapas and cocktail bar!

SOMETHING DIFFERENT!

Join us for ‘Something Different’ – an exclusive banquet of reckless creativity featuring Dee Den’s signature Asian flavours perfectly matched with Sunshine & Son’s creative cocktails. This magical marriage of flavours will showcase what these powerhouse local businesses can bring to the table!

Thursday, 25 May 11:30am-2:30pm. $89 per person. Includes a threecourse banquet (consisting of eight menu items) paired with three Sunshine & Sons cocktails!

Bookings essential! Scan the QR code or visit www. deeden.com.au

Our last event at Pitchfork Peregian Beach SOLD OUT so don’t miss out!

Yo-Chi Fishbowl

Dee Den

Rice Boi

Hey Day

Club Hotel Namba

AUTUMNharvest

A“s long as Autumn lasts, I shall not have hands, canvas and colours enough to paint the beautiful things I see” - Vincent

Up until this time last year, I would have passed this off as just another quote from a one-eared, absinthe addled creative genius trying to make a new season sound romantic.

But then I moved to a property with a huge Liquid Amber tree that hangs over my front verandah, and now I understand, what he tried to say to me. (Sorry, if that’s too cheesy).

Every day for about two months, I watched that glorious tree change as it prepared itself for winter - the bright green chlorophyll slowly draining from its leaves to reveal ochre-like pigments that morphed from yellow to orange to red, and then finally the American name for the season, ‘Fall’ suddenly made

perfect sense.

Poets often describe Autumn as the ‘melancholy’ season – a time of dormancy, sadness and decay. But Vinnie and I see it differently.

In Europe up until around the 16th century, the period between Summer and Winter was known as ‘Harvest’ – a good way to describe the same months here on the Sunshine Coast.

This beautifully prosperous, diverse growing region comes alive, firstly the deciduous fruit trees like persimmons, pecans and figs hit their peak, then join the Liquid Amber in its skeletal snooze. Then the avocadoes, dragon fruit, passionfruit, strawberries and citrus all come into full swing.

It’s cool enough to grow small crops like tomatoes and beans, and all the leafy stuff stands a chance of surviving

Matt Golinski revels in the changing season and the fresh, new produce and possibilities it brings.

without the long days of blistering heat.

Farmers’ market stalls will start to fill with different varieties of pumpkins, and brassicas of all shapes and colours.

Cauliflowers, broccoli, cabbages, kohlrabi, kale and cavolo nero thrive in the cooler weather and always look so vibrant and alive at this time of year.

Many of our strawberry farms open the gate to visitors between May and October, so that everyone from toddlers to grandparents can experience the joy of picking fully ripe, sun-kissed berries straight from the bush and eating them on the spot. It’s educational and delicious all at once.

The public’s increasing appetite to learn more about food and how it is grown has seen some big investment around the coast over the past 12 months, with spaces like The Doonan

Van Gogh

(in Doonan) and Barns Lane Farm in Coolum, both creating multifaceted and interactive venues with a major focus on agriculture and preparing to open in the very near future.

This is the ultimate picnic weather, and it doesn’t take much searching or effort to fill a basket with local goodies and go and enjoy a feast at the beach, in a national park or beside a waterfall.

There are so many options for country drives, with the Blackall Range, Kenilworth, Rainbow Beach and the Mary Valley all within easy reach of the coast,

and all offering something different.

As the weather becomes a little more predictable, event season gets underway, with Mett the Maker, The Curated Platea and Noosa Alive! bringing thousands of visitors to the coast, filling our accommodation houses, restaurants, cafés and bars during what is traditionally a quieter time for tourism.

And while it’s more the beaches and bush trails drawing the crowds than the

museums and patisseries, the ingredients produced here and the gastronomic offerings are every bit as good as anything you’ll find in the south of France.

I like to think that if Vincent was a Queenslander, he’d see the same Autumnal beauty in the shedding eucalypts and blooming wattle of the hinterland as he saw in the sunflowers and olive trees of Arles.

Farmers market stalls will start to fill with different varieties of pumpkins, and brassicas of all shapes and colours. Cauliflowers, broccoli, cabbages, kohlrabi, kale and cavolo nero...

RECIPES BY MATT GOLINSKI

“To a lot of people, gnocchi are those doughy little white lumps you buy in a packet from the supermarket once and never make the same mistake again. But there is a whole world of gnocchi variations out there and they are all simple to make and delicious in their own special ways.

I’ve chosen to share my favourite flavours for Autumn as they all make the ultimate comfort food we crave when the weather starts to cool down.” - Matt

Gnocching

ON HEAVEN’S DOOR

GNOCCHI PARISIENNE WITH TRUFFLED MUSHROOMS AND GRUYERE

Ingredients:

• 125 ml water

• 125 ml milk

• 60 gm butter

• 125 gm plain flour

• 1tbs chopped parsley

• 1 tsp Dijon mustard

• 3 eggs

• 250 ml milk

• 20 gm butter

• 20 gm plain flour

• 1 egg yolk

• 100 gm gruyere, grated

• 2 tbs black truffle paste

• 250 gm oyster mushrooms, roughly shredded

• 30 ml olive oil

• 50 gm butter

• 1 golden shallot, finely sliced

• salt and pepper

SERVES 4

This version is based on the French choux paste, piped into boiling water in small amounts to form little dumplings. It can be fried in butter and served with a squeeze of lemon, or baked with mushrooms, bechamel and cheese like this version. Don’t be put off by the idea of making choux paste, it’s not as critical to get it as perfect as when you make profiteroles.

Method:

• Bring milk, water and butter to a simmer and stir in the flour with a wooden spoon. Beat continuously over a low heat for 2 minutes.

• Add parsley, mustard and eggs and beat until well combined. Transfer the mixture to a piping bag with a 1cm nozzle.

• Pipe small lengths of the gnocchi mixture into a large pot of salted boiling water. Remove them to a tray as they rise to the surface and refresh in iced water.

• Drain the gnocchi, gently toss with oil and divide between four small baking dishes.

• Sauté the mushrooms in olive oil until

lightly coloured, add the shallot and butter and cook for 2 minutes.

• Scatter the mushroom mixture over the gnocchi.

• Heat the 250ml of milk until almost simmering.

• In a small saucepan, cook the butter and flour over a medium heat for 2 minutes.

• Gradually add milk to form a smooth béchamel sauce.

• Remove from the heat and stir in the truffle paste, egg yolk and half of the Gruyere.

• Spoon over the gnocchi and mushrooms, sprinkle with remaining Gruyere and bake for 15 minutes at 160°C or until golden.

PERFECT

PRETENDER

PRETENTIOUS

PHOTOS: SUPPLIED

2020 Ashton Hills Estate Pinot Noir, Adelaide Hills, SA $65-$70

2020 Armand Heitz Julienas Beaujolais, Beaujolais, France $45-$50

2018 Paolo Scavino Barolo Bric del Fiasc, Piedmont, Italy $225-$230

SERVE WITH

MATCHING WINES BY TONY COX

SPINACH AND RICOTTA GNOCCHI GNUDI

The gnocchi with the cutest name in the business, ‘gnudi’ from the Italian ‘naked’ are often baked and served with brown butter or cream. I like to make them healthier by sitting them in homemade tomato sauce and cooking them in the oven until they are golden brown on top. Buy the firm ricotta from behind the deli counter, not the soft type from the fridges. This is my absolute favourite version 0f gnocchi to make and eat.

Ingredients:

• 500 gm firm ricotta

• 500 gm spinach

• 75 gm Parmesan, grated

• 2 eggs

• pinch nutmeg

• 1 onion, diced

• 1 clove garlic, finely sliced

• 1 tbs olive oil

• 1 tbs tomato paste

• 1 x 400gm tin crushed tomatoes

• salt and pepper

Method:

• In a hot pan, wilt the spinach (a quarter at a time) with a few tablespoons of water and transfer to a tray to cool.

• Once it’s cool enough to handle, squeeze out all excess moisture with your hands and chop the spinach finely.

• Mix together the spinach, ricotta, Parmesan, eggs, nutmeg and salt and pepper until well combined.

• Roll heaped dessertspoon amounts of the mixture into balls.

• Sauté the onion and garlic in the olive oil until soft.

• Add the tomato paste and cook over a medium heat for 1 minute, stirring constantly.

• Add the tinned tomatoes, bring to the boil, then reduce heat and simmer for 15 minutes.

• Season with salt and pepper.

• Pour the sauce into a greased ovenproof dish and space the ricotta balls evenly on top.

• Bake for 25 – 30 minutes at 180°C.

POTATO GNOCCHI, LAMB RAGOUT, KALE AND PECORINO

This is the classic version and the one most people have trouble with. My advice is to always use unwashed potatoes, and as soon as they are cooked, pass them through a sieve, make the dough and shape them while the mix is hot. Once they are cooked and refreshed, they can be reblanched to reheat them, or fried in a pan to make them crispy and golden.

Ingredients:

SERVES 4

• 400 gm unwashed potatoes, peeled and diced

• 100 gm (approx.) plain flour

• pinch nutmeg

• salt and white pepper

• 500 gm diced lamb shoulder

• 30 ml olive oil

• 1 clove garlic, sliced

• 1 onion, diced

• 1 carrot, diced

• 1 stick celery, diced

• 1 bay leaf

• 1 stalk rosemary

• 2 tbs tomato paste

• 2 cups chicken stock

PERFECT

Method:

• In a medium saucepan, cover the potatoes with cold water, bring to the boil and simmer until just cooked. Drain well and pass through a sieve, mouli or ricer.

• While still warm, mix in the flour and seasonings until just combined.

• Roll pieces of the dough into logs 1-2cm in diameter, then cut each log into 2cm pieces.

• Cook the gnocchi one half at a time in boiling salted water until it rises to the surface, then transfer to a bowl of iced water to refresh. Drain well and toss with a little olive oil.

• Fry the diced lamb in the oil until well coloured. Add the garlic, onion, celery, carrot, and bay leaf and continue to fry for 5 minutes, stirring regularly.

• Add the tomato paste and cook for another 2 minutes.

• Add the chicken stock and rosemary, cover and cook in a 170°C oven for 90 minutes.

• Add the kale and simmer for 5 minutes.

$35-$40

PRETENTIOUS

$225-$230

• 1 bunch kale, stripped from stalks and roughly chopped

• 60 gm pecorino, finely grated

• salt and pepper

• Add the gnocchi and gently stir through.

• Divide between 4 bowls and serve with pecorino.

PRETENDER 2019 Argiano Rosso di Montalcino, Tuscany, Italy

2019 Marchese Antinori Guado al Tasso Bolgheri Superiore, Maremma Tuscany, Italy

2019 Antinori Peppoli Chianti Classico DOCG, Tuscany, Italy $45-$50

PRETENDER 2021 La Guardiense Fiano Sannio, Campania, Italy $25-$30

PRETENTIOUS 2019 Antinori Badia a Passignano Chianti Classico DOCG Gran Selezione, Tuscany, Italy $100-$105

2020 Chionetti Dogliani San Luigi Dolcetto, Piedmont, Italy $40-$45

CRÊPE Expectations

Name

Florian Guillemard

Position Owner

Restaurant Flo’s Crêperie

Noosa & Mooloolaba

How/why did you become a chef?

I have always had a passion for restaurants and have always been fascinated by the theatrical aspects of a restaurant.

Technically, I am not a chef; I’m more of an all-rounder. I can work in the kitchen, behind the bar and on the floor.

I went to hospitality school in France for five years, so my training included everything from cooking to management and accounting. My main experience has been in restaurant management.

What have been your career highlights?

When I worked at The Ivy in London I learned the importance of attention to detail and this really shaped my approach to management and running successful restaurants.

Opening Flo’s in Noosa with my wife Michelle was a definite career highlight – we could visualise a crêperie in Noosa for a long time. Even now, looking at it, we’re so proud to be serving our food to locals and tourists.

The response has been so fantastic that we also opened Flo’s Crêperie at The Wharf, Mooloolaba

What do you love about what you do?

I consider myself as a people pleaser, so seeing people enjoying our food is very satisfying.

What do you love about local produce?

Connecting with the producers.

One of my favourites is Lee Fishing from Tin Can Bay, where we get our prawns. Peter, the owner, always comes in and delivers them personally.

What is your approach to food?

Cook it the way you would like to eat it – and that’s also what I tell my chefs. If you wouldn’t be happy to be served that crêpe, make another one.

What is your favourite dish to cook or eat?

Crêpes, of course! Our kids love food, so my main focus is making sure they are building their palettes, eating well and enjoying food.

I have lots of favourite dishes such as couscous, beef bourguignon – but the one thing they have in common is that they must have lots of sauce!

Who is your culinary inspiration?

I’m inspired by people who work hard to not only master their product but also constantly take it to the next level.

I’m also inspired by chefs who think outside the square and try new things. Do you cook at home?

I love to cook at home. I usually stick with what I know and cook French food, but I would love to have more time to cook other cuisines.

Who would you love to cook for?

I’d love to cook for my dad, who passed away in 2010. We used to go to crêperies together, and my dad always used to say nothing had been done in crêperies, it’s all too traditional, so much more can be done.

I was inspired by that, and that’s why our menu is very versatile.

We have Aussie and Asian influences, and vegetarian options. I think he would have approved of Flo’s!

What do you love about being IN Noosa?

The community feeling, and the lifestyle. Michelle and I do a lot of trail running, so the national park is just awesome for that. We surf a lot with the family, so the beaches are perfect.

We like eating out, and the variety of restaurants here is excellent.

PHOTOS: IAN WALDIE

I’m inspired by people who work hard to not only master their product but also constantly take it to the next level.

We have many amazing friends around. For me, Noosa has it all.

Any advice for young chefs?

It can be hard to find the right kitchen to work in where you can grow and enjoy your learning process, so don’t hesitate to try different restaurants if you’re not happy or if you’re bored after a while.

It can be an unhealthy industry if you’re not careful, so it’s important to stay healthy, drink a lot of water, exercise and look after yourself – avoid the negative spiral.

What is your favourite kitchen tool?

The rozell, which is the wooden crêpe spreader.

What is your favourite ingredient? Butter!

Anything else to add?

Flo’s would not be where it is without our managers, Paloma & Lucas, our head chefs, Yann and Stephane, and our amazing team. Crêpes are so much more than a dessert, so come and explore our flavours!

Crêpes & Sun

PHOTO: FLORENCE LEMYRE

PHOTOS: IAN WALDIE

SOURDOUGH Superstars

We know and love The Wonky Loaf for its sourdough bread that is pushed to the fermentation limit for maximum health benefits, however did you know that the team of bakers and pastry chefs make every single bakery item from sourdough? Deb Caruso discovers the Superstars of Sourdough.

Despite being around for thousands of years, sourdough really came into its own during Covid when it seemed every second household was having a crack at using this age-old process to bake bread – and sharing the results on social media.

According to The Wonky Loaf founder and sourdough superstar Katie Faulkner, it is more than a product, it’s a process that brings too many health benefits to just be applied to bread.

“From the start, we’ve been committed to using sourdough for all of our bakery products,” she said. “We’ve been so focused on making beautiful bakery goodies, using top quality ingredients and celebrating the amazing growers and producers on the Sunshine Coast that we’ve forgotten to tell everyone why we do what we do and why what we make goes far beyond a regular bakery.

“We have forgotten to shout from the rooftops that everything we make here is sourdough – everything! It’s something I won’t compromise on. It’s important to us and to our customers who reap the health and flavour benefits.”

But what is sourdough and why is it so good for us?

Put simply, it is the process of using fermentation to break down gluten into peptides and amino acids which unlocks the nutrition from the wheat and makes it more available to our bodies.

Prolonged fermentation, as they do at The Wonky Loaf, brings additional benefits such as a lower Glycemic Index,

lower calorie count, and increased nutritional value, to name a few.

“We’re all aware of the health benefits of eating fermented foods,” Katie said. “For the team at The Wonky Loaf that means wheat fermentation, which is the traditional way of making bread.

“What we do is like sourdough on steroids,” she said. “We could make bread in 12 hours, and it would technically be sourdough but we really

hone in on the health benefits and getting the most from the process that we can by pushing the fermentation.”

According to Katie, when wheat is fermented for long periods of time, extraordinary things happen.

“We push the fermentation to 36 hours – almost three times the standard. That means the hard wheat is broken down releasing its hidden abundant nutrients and the phytic acid that causes many people’s gluten intolerances is broken down and becomes digestible.

“Customers often say they can’t normally eat bread, but they can eat ours and they question whether it’s gluten free. To be clear, we’re not taking the gluten out of bread - we’re breaking down the gluten protein that usually causes discomfort and rendering it harmless while also unlocking the health benefits.”

Katie and the team of bakers and pastry chefs apply this process to any bakery product that contains gluten, including the seemingly impossiblecreating buttery, flaky croissants and Danishes.

“Every tart we make and pie we fill are all made using that same long ferment

Katie Faulkner

PHOTOS: MEGAN GILL

sourdough process,” Katie said. “This extends to brownies, cheesecake, pizza bases and sausage rolls - one hundred percent of products at The Wonky Loaf use sourdough.”

It’s a standard that Katie will not faulter on and a commitment she makes to her customers.

“It’s very time consuming and labour intensive but it’s also a hard line for me,” Katie says. “I will not compromise on quality which means amazing, local ingredients to start with; lots a time to ferment the dough for as long as we can; and lots of care and attention from our bakers to manage that process.

“We’re constantly stretching the parameters of what can do. Our amazing team of bakers and pastry chefs have adapted their skills and experience to meet my ideals about what a bakery can be and to meet the standard and experience we want our customers to get each and every time they eat a slice of wonky loaf, bite into a pie or dunk their croissant into their morning coffee.

“We’re excited to keep raising the bar on what sourdough can be.”

And we’re excited to taste the benefits!

Ingredients:

• 250g Unsalted Butter

• 250g Eggs (about 5 large)

• 5g Vanilla Bean Paste

• 50g Sourdough Starter

• 500g Plain Flour

• 5g Salt

Method:

1. Cream butter, sugar and 150g of the egg in a stand mixer or food processor

2. Add the rest of the egg and the sourdough starter, mix well

3. Mix in the flour and salt until dough forms, do not over mix at this stage

4. Bring dough together, wrap and refrigerate for at least 12 hours and up to 2 days for a longer, more beneficial ferment

5. Roll to your preferred thickness and use to line tart or pie tins, big or small or make free-form tarts. For filled pies or tarts, cook until internal temperature reaches 200°C. For blind baking, bake at 180°C for about 20 mins until it just begins to turn golden brown.

Check

Penny Brand meets the Sunshine Coast couple keeping the coffee flowing and businesses growing in the all-important coffee industry.

BUT FIRST... Coffee

It can be said that the world runs on the black magic that is a good cup of coffee. Whether a piccolo on the go or almond milk latte is your thing, it’s coffee that makes our hearts sing and our brains buzz with a caffeine hit that starts the day off right.

That’s why having a good coffee supplier is critical so when trouble is brewing, help is on standby.

Bunker Specialty Coffee Co-owners Ben and Kate Saultry are the Coast’s exclusive wholesalers of Veneziano Coffee and are the angels behind your favourite barista.

The couple understand the importance of helping their clients - your local cafe - to deliver consistently good coffee.

In addition to hand-delivering kilos of coffee each week, they also check over the espresso machine, merchandising, look at training requirements and are on-hand to troubleshoot any issues that might come between you and your favourite brew.

According to Kate, they recognise that the best way to grow their business and increase coffee sales is to provide the best-quality coffee.

“We supply officially-graded specialty coffee of exceptional quality with a cupping score over 80,” Kate explains. “This is generally believed to make up the top five per cent of coffee in the world. We offer the pinnacle of coffee.”

With over 30 years of hospitality experience behind them, Ben and Kate offer everything from barista training to equipment selection and installation.

“Training is a vital part of our business and we love our customers taking advantage of our unlimited training, because when they make great coffee, they sell more coffee,” Kate said.

“We also have access to the most highly-regarded espresso equipment in the industry and provide an extensive servicing range to ensure the coffee keeps flowing.”

Both from food backgrounds, Ben and Kate understand the mechanics involved in running a successful coffee shop.

“It’s the unglamorous behind-the-

scenes things that helps hospitality function,” Kate says. “Like anticipating customer’s needs and being there for them when something unusual happens.

“Customers can ring us at 3pm on a Sunday if they are running low on coffee or need help and we will be there.”

The proof is in the pudding with Kate saying that every new customer they take on have increased their coffee sales, some by at least double.

“One of our new accounts were using six kilos of coffee a week and now they use 36kg,” she said. “I’ve had another account that went from 18kg per week to 60kg – that’s 3,000 coffees and triple the number of sales!”

One of Bunker Specialty Coffee Co’s top-level barista training courses, Work Flow offers training for intermediate to advanced baristas to show them how to refine and simplify their processes so they can make coffee much faster.

“We recommend it for our high-

volume accounts so they can keep making coffee to a high standard but not blow out the wait times for customers,” she said. “No one wants to wait 10 minutes for a coffee!” Word.

So effective is the program that one client achieved Guinness Book of Records fame for making 420 coffees in 60 minutes! A number that beat the previous record of 300 cups, and still stands.

Kate says it’s this type of training that separates their clients from the rest; never letting their time-conscious coffee lovers down.

“Our clients become known as the best and the fastest in their area,” she said.

A self-confessed lover of Melbourne coffee, Kate says the coffee industry can be a little overwhelming as there is always something new but it’s the extra care and attention they give when getting to know their clients on a personal level.

“We are very down to earth and very much focused on our customers first,” she said. “We talk to our clients about how we can grow their coffee sales and getting more people to try their coffee. We want them to become THE coffee spot in their area and that’s good for them and for the coffee lovers they serve.”

Kate said they were careful to not have

too many clients in the one place to not flood the market.

“We do what we can to push our clients to be the busiest account in their area,” she said. “We want them to succeed.”

Clients might be surprised by the competitive pricing and reliability of supply based on their buying power through Veneziano.

“Our coffee price is comparable and reliable; we will never run out of coffee,” she said, citing the continuity of supply thoughout the Covid pandemic.

That’s great news for coffee lovers and small business owners who are looking

for a partner who can supply highquality, consistent and competitive coffee with a personalised and professional approach.

To deepen your coffee obsession, keep an eye out for upcoming workshops, barista training and coffee cupping from their café.

If you are thinking about switching your coffee wholesaler, want to taste great coffee or learn more about the art

After a frenzied season of summer festivities and back-to-school blusters, we’re letting our minds and bodies settle into self-care and rejuvenation. Nurturing our health from the inside out, two homegrown grocers have drawn up their shopping lists for the wellness-based products we must add to our autumn routines.

AUTUMN

Deeto’s Bloom Pink Superfood

Latte is crafted for the modern woman. Taste hints of chocolate fused with beetroot and the warming adaptogens of spices and brain-boosting herbs!

Sprinkle 100% smoothies, salads, cereal and chia puddings. EveryOrganics sources pollen from ethical beehives for immunity, anti-inflammation and more.

Extracting the therapeutic properties of natural ingredients, Juniper Organic Skincare nurtures all skin types and conditions. Experience the range with in-store facial treatments of massage, reflexology and acupressure.

Autumn is all about rebooting after the indulgent wonderful small batch products that look after you from the inside out. Ask in-store for more delicious ideas and recipes for a healthy boost.

Mix The Original Collagen

Peptipro into your morning coffee or tea, sourced exclusively from Australian

NICKY,

SILO WHOLEFOODS

Autumn is a time to focus on women’s health and wellbeing with these beautiful nurturing and healing supplements that are easy to incorporate into everyday life. Here are some of our faves - with more in store!

Roogenic transforms Australian Native plants into remedial blends such as Native Detox Tea and Native Relaxation Tea, promoting healthy sleep, detoxification, gut healing and more.

replenishes key nutrients largely forgotten on a modern diet to restore energy and vitality. Take four capsules daily or sprinkle into smoothies and meals!

At Silo Wholefoods you'll find a vast array of products from body-boosting superfoods, fresh produce and bulk items, to supplements, beauty products, cleaning products and everything for your little ones.

Monday - Friday 8am - 5.30pm Saturday 7.30am - 4pm 1 Old Gympie Road, Yandina. Phone 5472 7483

PIZZA Perfection

A restaurant kitchen is like a symphony orchestra. One where shouts of “yes chef”, mix with the clanging of pots and pans over open flames culminating with a single clap of the executive chef’s hands signalling that another dish is ready. John Caruso meets Bocca Italian maestro Harry Lilai.

Restaurant kitchens have traditionally been hidden from diners with waiters making grand entrances through swinging doors with porthole windows.

For Bocca Italian Executive Chef and co-owner Harry Lilai, it’s all about the performance, feedback and being open.

Bocca’s kitchen is about as open as you can get and provides diners with ringside seats for a finely-tuned food symphony.

“I love the interaction with people and seeing the response from our customers when our dishes go out from the kitchen,” he said.

“It’s a real Italian thing for me, feeding someone and witnessing that pleasure is rewarding. It’s also about having confidence in what we do and allowing people to see that, that’s one of the reasons I designed the open kitchen.”

From the outside looking in, there’s an element of chaos however look closer, and you’ll see the kitchen is running like a well-oiled machine.

With 30-plus years of experience in different kitchens, Harry says an open kitchen actually calms you down.

“Closed kitchens back in the day were madhouses, just crazy,” he said. “When it’s all on display it helps convey that passion, skill and love of food, and people are amazed by it.

“An open kitchen is like being on stage - it’s managed and directed and that’s exactly what it’s like; it’s an orchestra.”

The Lilai name is Albanian, from Harry’s dad however cultural and culinary influences are directly credited to his Calabrese mum.

“My parents’ marriage was arranged in Australia and we grew up with strong Italian influences,” he said. “Everybody was speaking Italian and eating Italian; we would make sauces, prosciutto, sausages and home-made wine in the western suburbs of Melbourne.

“We were surrounded by Yugoslavians, Croatians, Greeks, and Lebanese - it was a great melting pot and I loved it!”

Harry said his passion, interest and education about food came from helping his mum as the youngest of seven kids.

“I always ended up in the kitchen grating cheese, stuffing cannelloni and rolling polpette,” he said. “I never thought of it as work. Dad was really strict so getting a job was an escape and my colleagues were the same age so we were growing up and learning and partying together. I love creating opportunities for people to have the same experience, to discover their passion and be part of a team.”

A lot of the chart-topping hits from Harry’s finely-tuned orchestra at Bocca start in the key of ‘dough’!

PHOTOS: MEGAN GILL

While chefs never reveal their secrets, Harry has created an at-home recipe for readers to try.

“The pizzas at the restaurant are a little more complicated with a slower ferment, a mix of two different types of flour that have higher and lower proteins to give the dough more elasticity while still maintaining a nice chew; and the pizza base is ‘live’ meaning it’s an ongoing affair because things like humidity and temperature can all impact the outcome.

“This is a basic recipe however it really is something that you should do by feel.”

A stone-based Moretti electric oven produces the pizza perfections at Bocca.

There are a lot of ingredients that deliver a stand-out dining experience including service, atmosphere and the quality of the food itself. If you happen to witness a performance by a team of passionate professionals led by a master ‘conductor’ then the experience is heightened to another level all together.

Do yourself a favour, next time you book at Bocca Italian, especially if it’s a small group, ask for the bench at the kitchen and grab yourself front row tickets to a five-star performance.

IMPASTO PIZZA DOUGH

Ingredients:

• 1.7kg ‘OO’ Pizza Flour, W: 280-330 reading

• 1 litre water

• 50g fine sea salt

• 3g fresh yeast

Method:

1. Weigh out all ingredients.

2. Using a dough mixer, mix together the water and salt.

3. Start the dough mixer and then add 20% of the flour and mix.

4. Mix for 5 minutes, then add the yeast. Gradually add the remainder of the flour and allow to combine.

5. Once the dough has combined and seems smooth, stop the mixer; remove the dough and put aside to rest, covered with a cloth. Total mixing time, approximately 20 minutes. Final dough temperature, 23-25°C.

6. Allow the dough the rest for 2 hours, covered well.

7. Portion into desired dough size and round each piece into dough balls.

8. Place the balls into a sealed container, allow them to rest and prove naturally at room temperature no warmer than 16-18°C for 8-12 hours.

10. When ready for use, hand stretch the dough and top with your desired ingredients. Buon appetito!!

EVERYONE HAS A STORY: HARRY LILAI

Discover Harry’s story on our Everyone Has A Story: Conversations from the Sunshine Coast and Noosa Podcast. Free on all podcast platforms, including Spotify.

Identifying ways to address food insecurity and minimise food waste has been a lifelong passion for the Sunshine Coast’s Citizen of the Year. Matt Golinski finds out what Michele Lipner is cooking up next!

EATS SunnyCoast

Most of us go food shopping each week and buy the ingredients we know we’ll use to make breakfast, fill school lunch boxes or for the staple dinners we know how to prepare and that won’t get rejected by the fussier members of the family.

But for an ever-increasing number of Australians who are struggling to keep up with creeping mortage rates and crippling energy bills and fuel costs, the luxury of choosing what they put on the table is a thing of the past.

It’s estimated that in the past 12 months over two million households in Australia went hungry due to a lack of funds, sometimes skipping meals or going whole days without eating.

Demand for food relief is now higher than ever. In 2019, Foodbank estimated that 15% of Australians experiencing food insecurity were accessing food relief at least once a week. At the peak of the pandemic, that figured jumped to an alarming 31% - one in three households!

Food rescue charities have been overwhelmed over the past few years by people needing assistance just to ensure their kids don’t go to school or to bed hungry.

OzHarvest was born in 2004 with a vision to not only help feed those in need, but also to address the enormous issue of food waste in this country.

It’s a serious matter with food waste costing the Australian economy approximately $36.6 billion per year, with approximately 7.6 million tonnes of quality food finding its way to landfill.

Concerned by this growing trend, a small group of local volunteers, led by Michele Lipner, took on the challenge of building a network within their own community to tackle these issues, launching OzHarvest Sunshine Coast and Gympie in 2014.

They currently partner with food suppliers and recipients as far north as Gympie, down the coast to Caloundra and into the Sunshine Coast Hinterland. Food suppliers include local farmers markets, major supermarkets (including their national partner Woolworths), BP service stations, independent fruit and vegetable markets, local producers/farmers, bakeries, butchers and schools.

Nine years later, with the help of over 100 volunteers, they support 47 recipient organisations including schools, charities, community organisations and churches.

Since commencing operations, OzHarvest Sunshine Coast & Gympie has collected and redistributed approximately 800,000 kg of food – the equivalent of 2.2+ million meals.

Each month, this translates into anywhere from 15,000 – 18,000 kg of food being rescued and redistributed to their recipient agencies.

Michele Lipner, founding member and Coordinator of the local chapter, has been a driving force behind its success and growth for over close to a decade. Her passion and dedication to her community’s welfare, the environment,

Sunnycoast Eats

and for education around food waste saw her awarded Sunshine Coast Citizen of the Year in January.

In 2017, Michele identified a need for some sort of resource to help recipients of the food boxes they were being delivered get the most out of them –she could see that not everyone had the knowledge and experience to literally Ready, Steady, Cook a random bunch of provisions into a coherent meal, and that not everyone had seen a fennel bulb or cooked an eggplant before.

Over six years, she brought together a small group of dedicated local community members and volunteers with different skills to drive the development of a product that would be much more than a compilation of recipes.

Sunshine Coast University Bachelor of

Sunnycoast

Eats

PHOTO: KATJA ANTON

Sunshine Coast Citizen of the Year and OzHarvest Sunshine Coast & Gympie Founding Member and Coordinator Michele Lipner.

Dietetics and Bachelor of Nutrition students assisted with needs assessment, design and recipe testing, and everything from the photography, graphic design, even the hand-made ceramics used for styling recipes were donated to turn her dream into a reality.

The result is SunnyCoast Eats, a 100page collection of useful information about various ingredients that an OzHarvest recipient may receive or that you might find in the bottom of your fridge. Sorted alphabetically by ingredients, there’s also basic nutritional information and advice on how to store and cook them.

It also contains tips on how to reduce food waste at home; a problem that accounts for more than a third of the country’s food waste.

Of an initial print run of around 2,000 books, half of the books will be sold at a very reasonable price to cover the cost of production and to fund the donation of the rest to those who need it most in a ‘buy one, gift one’ philosophy.

SunnyCoast Eats can be purchased online or direct from OzHarvest Sunshine Coast with proceeds going back into OzHarvest Sunshine Coast & Gympie to support its operations.

With 53 easy-to-make and budget friendly recipes that champion local ingredients along with tips on kitchen basics, food swaps and reducing food waste at home; it’s sure to be a muchloved go-to guide, whether you are a kitchen novice or pro.

SunnyCoast Eats is a labour of love, and the result of hundreds of dedicated hours by local OzHarvest volunteers and community members passionate about food, reducing food waste and helping feed people in need. We can all raise a fork to that!

BUY THE BOOK!

SunnyCoast Eats is now available from the OzHarvest Sunshine Coast office in Coolum or look for the friendly yellow shirted volunteers at Noosa Farmers’ Market most Sundays.

To find out more phone 0431 094 136 or email sunshinecoast.info@ozharvest.org

Order online using the QR code:

Price:$30 incl postage.

Veggie Chilli Beans from SunnyCoast Eats. Visit www.innoosamagazine.com.au for the full recipe and listen to our podcast interview with Michele.

PHOTO: SUPPLIED

TRATTORIA treat

“A bottle of red, a bottle of white... Whatever kind of mood you’re in tonight...” sings Billy Joel in Scenes from an Italian Restaurant. There’s something comforting, traditional, and nostalgic about the place Billy sings about. John Caruso grabs a slice with Shane and Helen McNally from All ‘Antica, an institute and foodie destination for more than three decades.

“Helen and I bought this place around the time of the GFC, and our parents were nervous for us,” recalls Shane. “I’d worked for other people for years and we wanted to do our own thing, so we started looking at businesses as far south as Byron Bay.”

“Shane’s always been driven, and he was determined to see if he could make a go of running his own restaurant,” adds wife Helen. “Once he found this place, it settled within two or three weeks, and he moved up and stayed with friends.”

All ‘Antica opened 33 years ago when Kawana Shopping Centre first opened its doors and the area was full of open spaces and fields.

Shane said he thought about turning the place into something different, however the rustic, homely feel appealed.

“The restaurant had been very successful, so I decided to keep it as it was except for a few small tweaks to put our own spin on it,” he said.

“The thing with Italian food is that it appeals to everyone, so we stuck to that instead of going down the fine-dining route. We wanted a trattoria where the whole family could feel comfortable.”

“Plus, having young children ourselves at the time emphasised the need for a place like this,” Helen adds.

“I’d worked in fine dining but some of my happiest moments were working for big Italian families in Victoria in the 90s.

“I loved being in the kitchen with all the nonnas and learning from them. That’s when everything changed for me.

“I tried prosciutto for the first time, was making Italian sausages, dough for pizzas and learning the traditional Napolitano-style.”

All ‘Antica has kept its rustic charm for more than three decades, it’s precisely the location and atmosphere you imagine when you hear Scenes from an Italian Restaurant, and the menu reflects all that a trattoria should be and more.

“There’s the pizza and the pasta and ox tail ragu is always good for the specials board,” says Shane. “With any good ragu, especially with ox tail you must get good caramelisation; braise it all on a super high temperature and get those sugars out, that’s where you get your sweetness from. And then slow cook it with the measure of success being how easily the meat falls off the bone.”

As a Sicilian, I am salivating.

In winter, the All ‘Antica menu digs even further into that rustic Italian ‘peasant food’ tradition.

“We do a rabbit cacciatore like a Hunter’s Rabbit with slow cooked braised rabbit with tomatoes, rosemary, and olives. We’ll have venison on the menu too from time to time. If you look at the history of dishes in Italy, there have been times of poverty and scarcity of food, so Italians made the most of what they had, that’s how you end up with things like bruschetta and panzanella,” Shane says.

“Our customers call this place a hidden little gem, and some of our customers are the sons and daughters of people that used to come decades ago,” Helen explains. “I love that there’s a nostalgic connection for many of them.”

Shane’s starting point is always about the food.

“You get that right and the rest will follow,” he said. “There’s a reason for the traditional red and white tableclothes. We’ve made a few changes in fifteen years however those changes have only been small, the feel of the place has always remained the same.”

“I’ll meet you anytime you want, in our Italian restaurant...” – Billy Joel

EVERYONE HAS A STORY: ALL’ ANTICA Want more? Listen to the interview on our Everyone Has A Story: Conversations from the Sunshine Coast and Noosa Podcast. Free on all podcasting platforms.

...some of our customers are the sons and daughters of people that use to come decades ago. I love that there’s a nostalgic connection for many of them.

PHOTOS: MEGAN GILL

CULINARY Comebacks

In just over two years, Market Bistro has staked its place as a contemporary European Bistro with classic dishes at the heart of its mouth-watering menu. Deb Caruso discovers the traditional treats being given a tasty new twist.

Isay “tonnato”; you say “tomato” is how my conversation with Market Bistro Head Chef Daniel ‘Dobbers’ Dobra goes until I understand that we are talking about the same dish – but with a flavoursome new twist.

I’m a fan of the classic Italian Vitello Tonnato – lightly poached and thinly sliced veal served with a tuna mayonnaise and capers. So when I see the words “Vitello Tomato” on the menu at Market Bistro I believe it’s a typo. Apparently not.

“I’ve always liked to be a bit whimsical and playful with the food I cook, the wording and how things are presented on a menu and on a plate,” Daniel says.

“I’m on the constant search for perfection in classical food but also in simplicity.”

His interpretation sees the traditional Vitello Tonnato tuna mayonnaise replaced by smoked eel mayonnaise and tomatoes. It’s a tongue-in-cheek, full of flavour evolution – and it works.

“Smoked eel brings in richness, fattiness and smokiness to complement the light and iron-rich flavour of the veal,” Daniel explains. “Adding the sweet acidity of tomatoes in the form of marinated cherry tomatoes, a dryroasted tomato powder and tomato oil, brings it all together.

“There’s a lot of relevance and reference to the original dish and to compare them, they look and taste similar but also completely different.”

Daniel said the inspiration came from an amuse-bouche he used to make featuring frozen wagyu slices around a

quenelle of smoked eel mayonnaise where the combination of iron and smoke proved a real winner.

“Once I had that combination, I looked at how to elevate the flavour and that’s where the tomato comes in,” he said. “The inspiration comes from years of experience and while it feels like everything I have done has led me to this point, I’m always on the search for new flavour combinations.”

Another classic that has been reinvented includes the Pork Schnitzel which Daniel said was an evolution of flavours he had been playing with for a while.

“I love the combination of pork, mustard fruit vinaigrette and some form of fennel seed; we’ve had three or four variations of this on the menu but the Pork Schnitzel is a winner.

“The crumb is heavily laden with fennel seeds and dried chilli which

seems a lot but the succulent pork and crispy panko breadcrumb mixed with whole fennel seeds and combined with the sweetness of the mustard fruit vinaigrette - it’s as good as it gets.

“Ten years ago, I wouldn’t have dreamt of putting a schnitzel on the menu – you can get that a pub but when you put the time and effort in and create the right accompaniments, it’s about finding perfection in simplicity.

“I’m so proud of this dish, it’s been on the menu for four months and every day we sell it and I just think it’s so beautiful.”

If crumbed brie takes you back to the 80s you’re not alone. For Daniel, it takes him back to the 90s, cooking crumbed camembert with plum sauce in his first kitchen job.

“We use a Sardinian Tomino Goats’ Milk Brie which is the perfect size for this dish,” he said. “It’s not just deep-

I’m so proud of this dish, it’s been on the menu for four months and every day we sell it and I just think it’s so beautiful.

PHOTOS: MEGAN GILL

fried cheese, it about how it’s presented and the flavour combination of the creaminess and richness of the cauliflower cream with the sweetness and tartness of the vinegar in the green apple relish; the decadence of the crispy outer giving way to a gooey centre of the cheese creates paradise on a plate.

“There’s a reason these dishes are classics, for us it’s about honouring and evolving them to today’s palates and expectations.”

It’s not just about reinventing old dishes as Market Bistro has created some

of its own classics that customers refuse to let go of, such as the Duck Tortelloni with confit duck leg, porcini mushroom, parmesan and garlic; and Gnocchi with parmesan, butter and 20-year-old aged balsamic vinegar.

“We’ve tried to replace the Duck Tortelloni with Prawn Ravioli a few times but the customers know what they want,” Daniel said.

“The same with the gnocchi, a new gnocchi dish will only last a few weeks before customers demand the return of the original.

“The smart chefs know they are cooking for their customers. If you’ve got someone coming into your venue who knows exactly what they want and has an emotional connection to that dish, you have to respect that.

“You’re not cooking ‘your’ gnocchi; you’re cooking ‘their’ gnocchi.

“If you have dishes on your menu that people just want for the rest of their life, that’s job done.”

This reverence for culinary classics and clientele will never go out of style and is what makes Market Bistro so good.

A FINE DINING Evolution

Proving that your forties can be fabulous, Bella Venezia firmly positions itself as a dining experience that will never go out of style. Deb Caruso discovers what’s next for this powerhouse palate-pleaser.

For four decades Mooloolaba’s Bella Venezia has been one of the Sunshine Coast’s favourite dining destinations with an awards list that keeps growing.

After a year full of global and local accolades in 2022, this year is already off to a cracking start with the modern Italian restaurant earning an Australian Good Food Guide Chef’s Hat as well as the Readers’ Choice Award for Best Italian Restaurant for 2023 – Sunshine Coast Region!

Business owners Kristine and Todd Young said they were absolutely thrilled to win an AGFG Reader’s Choice Award for the fifth consecutive year.

“The Readers’ Choice Award means a lot to us as it is voted for by our customers,” Kristine said. “This is fantastic recognition for all of our team’s hard work and dedication.

“Bella Venezia has evolved over the years to become a beloved and iconic Sunshine Coast dining institution and we are honoured to win this award again. We are very grateful to our customers for voting for us!”

With all the accolades, the couple are not resting on their laurels with exciting plans for the year ahead.

Todd said they were focused on refining the menu and the dining experience during their 40th year and since returning from a trip to Europe last year, the focus has been on bringing the outstanding experiences home.

“We want to create magic here that you don’t have to travel across the world

for,” he said. “We believe we can deliver a fine dining experience with a Sunshine Coast flavour to suit our coastal lifestyle.”

For Todd that started with elevating the experience in the two fine dining rooms from start to finish with a different menu as well as more refined table settings, cutlery and specific stemware to match the wine choices.

The menu features the most outstanding dishes from the venue as well as a four-course degustation with the option of matching wines that have been hand-selected from the extensive and award-winning wine list.

“We can deliver an exceptional experience where all the right notes are hit – the food, the wine, the service – with a relaxed, friendly vibe that makes our customers feel special.

“So when people leave hopefully we’ve nailed all the elements and they feel like they’ve had something really special and look forward to coming back and sharing the experience with others.”

Kristine said Bella Venezia would still offer relaxed dining options, including the champagne garden, where guests can order handcrafted pizza as well as a la carte and access the full wine list.

“The experience needs to match the occasion,” Kristine said. “We know guests love Bella Venezia for celebrations and special occasions and we can offer options to suit their needs.”

Kristine said seasonality and sustainability was important to the restaurant with most of the food sourced from local farmers within a hundredkilometre radius.

“That has always been really important for us and we’ll be focusing more on highlighting the regionality of the dishes on the menu,” she said.

Also inspired by the Europe trip, they have recently introduced a Breakfast experience in time for Easter.

“We want to provide a five-star breakfast option that’s currently not catered for,” Kristine said. “One where diners can enjoy a sophisticated breakfast by the sea with white tablecloths, ocean views, table service and healthy, fresh options with a global flavour.

Todd said they identified a demand from customers, and they are focusing on filling a gap.

“We’ll have beautiful Italian roast coffee, fresh produce, amazing service - there’s nowhere in Mooloolaba that offers tablecloth service for breakfast,” he said.

Introducing breakfast will allow Bella Venezia to be an all-day dining destination – from mimosas in the morning to after-dinner dessert.

Kristine said they would be able to offer options all day to capture the holiday spirit.

“Whatever you’re in the mood for,

PHOTOS: MEGAN GILL

...a fine dining experience with a Sunshine Coast flavour...

we’re here,” she said.

“Our senior staff are industry professionals who have been working with us a long time so it’s nice to also offer them different opportunities.

“They are our A-team and they put a lot in because running this business is 364 days a year.

“They’ve worked so hard all summer to ensure everything is delivered in the right way,” she said. “Todd makes sure all the boxes get ticked and empowers our team of 58 staff with dedication and expertise. We make an incredible team.

“We love helping customers access amazing wines through the Coravin system that allows for rare and specialized wines to be ordered by the glass and matched to award-winning dishes,” she said.

The evolution of Bella Venezia from a pizza and pasta restaurant to one that

offers a fine dining experience has been a while in the making.

While Kristine has been involved in the business for almost eight years bringing marketing skills and creative direction, Todd has been managing the business for 20 of the last 40 years.

The evolution continues for Bella Venezia which is now fully-owned by Kristine and Todd.

Like me, you might remember going to Bella Venezia in the day when it was a pizza and pasta bar. And if you had your photo taken in front of the mural of Venice, don’t worry, it’s still there behind the glass – like a time capsule of

dining history.

The expansion of Bella Venezia has seen a lot of changes, including expanding into space at the front and most recently, adding an additional prep kitchen where they handmake most of the ingredients including pasta and pizza.

Kristine and Todd, together with a talented team of chefs, sommeliers and front-of-house staff honour their own skills while tapping into the nostalgia of amazing food experiences from around the world and delivering it to our doorstep.

“We love that we are that place where people go for their first date, engagement dinner, birthdays and special occasions,” she said. “We have clients who have celebrated all the key milestones here –and now their kids are doing the same.”

It’s evolutionary.

JULY 28 -

This annual food celebration shines a spotlight on the wide range of quality food and beverages produced locally, amidst the setting of our unique coastal and hinterland locations.

The Curated Plate program includes three ‘signature’ events: the Sunshine Coast Asian Food Festival; the free, family-friendly From Paddock to Curated Plate; and MooloolaBARS, a one-day beer and beverage event across Mooloolaba venues and bars.

Curated Plate Culinary Festival | Sunshine Coast, Queensland thecuratedplate.com.au

Local foodies are busy cooking up menus, venues and experiences for The Curated Plate 2023! Georgia Beard offers a taste of the major events and activities as part of the official program release.

Last year, locals and visitors alike ventured beyond the dining tables to unearth stories of passionate food production on the Sunshine Coast to herald the return of the region’s premier celebration of food.

Farmers opened the gates to their orchards and crop rows, inviting us to harvest produce and learn about farming practices. This homegrown journey culminated when we feasted on local and seasonal produce curated by creative chefs at sublime picnics, long lunches and soirées.

When breweries and distilleries opened their doors, we discovered the art of craft liquor and tried our hand concocting cocktails. Other hands-on cooking classes and workshops revealed the intricacies of food preparation.

But these experiences only offered a taster of the region’s diverse gourmet landscape.

In 2023, The Curated Plate has outgrown last year’s “side plate” to serve up a main course of regional flavours, culinary expertise and immersive experiences from 28 July to 6 August.

Since applications closed in February, the foodie festival has gathered an array of industry partners from farmers and producers to restaurateurs and chefs to distillers, brewers and bartenders.

In commercial kitchens, on distillery floors and between towers of craft beer vats, collaboration is growing. From all corners of the industry, businesses are bringing together sensational local products in ways we’ve never tasted before.

The Curated Plate 2023 has just launched and has announced three signature events to transform and define the festival experience.

Presented by Mooloolaba Initiatives and Activations, MooloolaBARS will deliver a one-day beer and beverage tasting trail across ten Mooloolaba venues and bars.

“For those of us lucky enough to make

CULINARY Connections

beer, gin or rum here, I think we all try and put a little of that magic into each glass,” said Event Director Craig Williams.

“The MooloolaBARS festival will be one epic celebration of Sunshine Coast craft beer, gin, food and music, moving from one bar to the next along the stunning Mooloolaba waterfront.”

Spicers Tamarind Retreat will host the

The MooloolaBARS festival will be one epic celebration of Sunshine Coast craft beer, gin, food and music, moving from one bar to the next along the stunning Mooloolaba waterfront.

Sunshine Coast Asian Food Festival bringing together three iconic Asian restaurants on the Sunshine Coast – Sum Yung Guys, Spirit House and Rice Boi – to share Asian street food, local brews and cooking demonstrations.

“We’re excited to be showcasing the amazing produce that is on offer here on the Sunshine Coast and show why Asian Story continues >>

food works so well with our sub-tropical climate,” said Spicers General Manager Ryan Dillon.

Paddock to Curated Plate presented by 91.1 Hot FM will be a free family-friendly event giving foodies of all ages the opportunity to touch, taste and experience the best of our own backyard. Hosted at Cotton Tree, food tastings, interactive workshops and demonstrations from local producers will showcase the complete palate of the Sunshine Coast food scene.

Expanding on the success of Hello Sunshine Magazine’s sell-out culinary experiences at The Curated (side) Plate 2022, we’re cooking up something inspirational for this year’s festival.

Last year, our Hello Sunshine Sunday Soirée offered guests a sprawling banquet prepared by local bartenders, bakers and celebrity chefs in Palm Creek Estate’s natural paradise; and local legends from our podcast, Everyone Has a Story: Conversations from the Sunshine Coast and Noosa, sparked fascinating conversations over Market Bistro’s divine menu at the sell-out Podcast, Pinot & Duck

This year, we’ve invited more local change-makers and local legends to deliver a thought-provoking and sensestirring experience in The Doonan’s sprawling gardens and dining spaces for another Podcast & Pinot

As we celebrate homegrown food and heartfelt hospitality in the newly opened multi-purpose venue, MC and podcaster John Caruso will head a panel of fascinating guest speakers including:

• International DJ Superstar and creator of ARIA Chart topper Good Girl Gone, DÉ SAINT

• Actor and radio star Sam Coward

• OzHarvest Sunshine Coast founder and coordinator, c0-author and creator of SunnyCoast Eats and Sunshine Coast’s Citizen of the Year Michele Lipner

• Rob Comiskey, Director of Comiskey Group, the family-owned development company behind The Doonan as well as multi-award-winning venues including Eatons Hill Hotel and Sandstone Point Hotel.

Indulge in a specially-designed menu

work in rescuing food waste to help feed our community in need.

Last year’s event was a sell-out success and this year’s promises to be even more special with a few surprises in store!

As we embark on this sensory adventure during the winter months, we’ll find connection at the root of every experience – to the food we put in our bodies, the environments where it flourishes and the communities who produce and prepare it.

Visit www.thecuratedplate.com.au for program announcements and ticketing.

by Head Chef Wayd Bailey featuring local produce and matched with the finest drops of Pinot, from sparkling wines to pinot gris and our favourite, pinot noir. The event will raise much-needed funds to support OzHarvest’s vital

>> from previous page

SNEAK PEEK!

CURATED EVENTS

The Curated Plate 2023 offers a smorgasbord of flavours, experiences and hands-on fun. Here are some highlights:

MEET THE SUNSHINE COAST MAKERS

Friday 28 July, 3pm – 7.30pm

A progressive dining experience from entrée at Market Bistro to mains at Bottarga Restaurant; and drinks and dessert at The MET with insights from local chefs and producers. Presented by the Food and Agribusiness Network.

MOOLOOLABARS

Saturday 29 July, 10am – 8pm

One day. Many bars. Memorable experiences. Rove from bar to bar along the stunning Mooloolaba waterfront to celebrate local beer, gin, food and music.

THE DOCK LONG LUNCH

Saturday 29 July, 11.45am - 3pm

Chris Sell & Kate Villegas present a divine five-course long lunch featuring local produce, local craft beers and hand crafted cocktails using local distilleries.

PADDOCK TO THE CURATED PLATE

Sunday 30 July, 10am – 2pm

91.1 Hot FM presents a free familyfriendly showcase of local products and producers as foodies of all ages take an immersive journey with interactive workshops and demos.

GIN, GIN & MORE GIN!

Daily from Sunday 30 July to Sunday

6 August, 10am – 5pm

Visit Sunshine & Sons Distillery for gin and tonics paired with limited-edition, gin-infused cheese, crackers and marmalade made by Woombye Cheese Co and Silver Tongue Foods.

CRAFTED FOOD TOURISM CONFERENCE

Monday 31 July, 10.30am – 5.30pm

A half-day conference at the Mantra Mooloolaba with a morning showcase of local food industry and tourism experiences, focusing on one of the Food and Agribusiness Network’s primary producers, and a special evening dinner.

PODCAST & PINOT AT THE DOONAN

Friday 4 August, 11.30am – 2.30pm

Presented by Hello Sunshine Magazine, be engaged, entertained and delighted with Savvy! Surprising! Spirited! conversation and a specially-curated celebration of local people, flavours and experiences.

SUNSHINE COAST ASIAN FOOD FESTIVAL

Saturday 5 August, 1pm – 6pm

The Tamarind joins Spirit House, Sum Yung Guys and Rice Boi for a feast of five mouth-watering Asian dishes and two matching beverages, cooking demonstrations, masterclasses and live entertainment.

Please note: events are subject to change. Refer to the official program for confirmation and ticketing. www.thecuratedplate.com.au

WE'RE BACK FOR MORE!

PODCAST + PINOT AT THE DOONAN

LAST YEAR'S

Enjoy a specially-curated menu packed with local flavours and served with matching pinot wines in a stunning al fresco setting.

Host John Caruso will chat with special guests from Everyone Has a Story: Conversations from the Sunshine Coast and Noosa podcast individually and as a panel for an afternoon that promises to be Savvy! Surprising! + Spirited!

ENJOY CHATS WITH DÉ SAINT Global DJ star Sam Coward Actor and radio star Michele Lipner OzHarvest Sunshine Coast Rob Comiskey Director of Comiskey Group

The sold-out ‘Celebrate Autumn’ wine lunch at Pitchfork was a highly-anticipated event to kick off 2023 in delicious fashion, as Carlie Wacker discovered.

PADDOCK Plate

TO

It was a perfect autumn’s day to enjoy a sumptuous banquet of fine food paired with a selection of unique wines.

Matt, Debs and Ruby Spencer along with Head Chef Hughen Marino and the tightknit Pitchfork team delivered a decadent menu and friendly service that reinforced why Pitchfork Restaurant is so loved by locals and visitors.

Brandt Rainbow of family-owned Domaine Wine Shippers, hand-selected the very best French and Australian wines to match the feast with the story behind every drop expertly explained - and adored!

The Celebrate Autumn lunch was indeed a celebration of paddock-to-plate; grape-to-glass and family, all in a stunning setting. Cheers!

ON ARRIVAL

Andre Delorme Blanc de Blanc NV

ENTRÉES

Nori Tostada, ocean trout, siracha mayo, wakame, daikon – DF

Goats Curd, artichoke, fig, oregano – VG, GF, DFO

Butter chicken skewers, charred spring onion, cashews, coriander – GF Hahndorf Hill Pinot Grigio 2022

Turkey Flat Barossa Valley White 2021

MAINS

Beef Fillet, cauliflower, preserved lemon, chermoula, hummus, jus – GF, DF, Fish of the day, roast carrots, green herb tahini, crispy shallots, dukkha – GF, Bucatini, pancetta, pea, rocket, pecorino –DFO, VGO

Seville Estate Pinot Noir 2021 Maxwell Fresca Grenache 2021

DESSERT

White chocolate, pastry cream, poached pear, hazelnut praline, brown sugar tuille –GFO

Chocolate brownie, caramel peanut ice cream, rum drowned raisins – GF Cassis roulade, blackberry sorbet, floss – GF

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 Kingfisher Drive, Peregian Beach 5471 3697

pitchforkrestaurant.com.au

PHOTOS: IAN WALDIE

TASTY trio

When Hello Sunshine Magazine joins forces with the deliciously different Dee Den and superb spirits of Sunshine & Sons, you know we’re cooking up something special! Deb Caruso teases and tempts with the latest event that is sure to sell out.

You know when something is so good that you just can’t get enough? That’s how we feel about Dee Den’s divine dishes that takes all the freshness and flavours of Asian cuisine to the next level. It’s also how we feel about the delicious drops from local distillers, Sunshine & Sons.

It’s not just the flavours we love about these local businesses but their attitude and approach is in line with our key values of Savvy! Surprising! and Spirited!

Dee Den owners Jeremy Khoo and Head Chef Mike Meesuwan make no secret of their mission to be ‘recklessly creative’ with tasty twists on old favourites to deliver delicious Modern Asian food that’s just a little different.

They have fun with the menu, the

cocktails and invite guests to celebrate any occasion in their light-filled and leafy Buderim venue that has the character of an iconic Queenslander and the comforts of home.

Sharing the spirit for reckless

creativity are the boys from Sunshine & Sons whose love and understanding of the Sunshine Coast landscape is infused in every award-winning drop of their spirit range.

Distilled with bespoke Woombye Water,

Open Tuesday-Sunday 11.30am-2.30pm | 5pm-8.30pm

Menus & Reservations at deeden.com.au

1st Floor, 87 Burnett St, Buderim

filtered through volcanic rocks harvested from local headlands and artfully executed into creative cocktails, it’s no wonder Sunshine & Sons now play on a national stage. And play they do. The team love to create special moments and cocktails that bring the Sunshine Coast spirit to life.

Being a glutton for good times, we’re excited to celebrate these two powerhouse businesses for a very special lunch event that is sure to sell-out.

‘Something Different’ will feature a banquet bursting with playful Asian

BOOKINGS ESSENTIAL

WHEN Thursday, 25 May 11.30am - 2.30pm

flavours and reckless creativity.

While the full menu is still in creation, expect local stars to shine such as Fable’s Mushroom Meat and fresh seafood from Daniel Street Fish Market.

No doubt spirits from Sunshine & Sons will be incorporated into the food as well as being perfectly presented in three bespoke cocktails that will be speciallycreated for the event that promises to be brilliant and never boring!

Don’t miss the chance to be part of something different! Book now!

SOMETHING DIFFERENT

Join us for ‘Something Different’ – an exclusive banquet of reckless creativity featuring Dee Den’s signature Asian flavours perfectly matched with Sunshine & Son’s creative cocktails.

This magical marriage of flavours will showcase what these powerhouse local businesses can bring to the table!

When: Thursday, 25 May 11:30am-2:30pm

Price: $89 per person

Includes a three-course banquet (consisting of eight menu items) paired with three Sunshine & Sons cocktails!

Bookings essential!

Scan the QR code or visit www.deeden.com.au

A MAGICAL MARRIAGE OF FLAVOURS

TICKET $89

Three-course banquet (8 items) +

Sunshine & Sons cocktail pairing per course

SCAN TO BOOK NOW!

Head Chef Mike Meesuwan

WHERE Dee Den, Buderim

Tony Cox offers sage advice for post-workout and deadline celebrations that are good for the soul.

OF JOY Bubbles

Having seen various members of the Hello Sunshine team sweating it out recently at Studio Pilates and during deadline dramas, I felt it was time to offer those buff bodies an opportunity to add a little balance to their lives.

What better way to spoil yourself than an internal day spa where those effervescent bubbles of joy from Champagne Ayala are massaging your insides teamed with stunning seafood at Sole Restaurant in Marcoola?!

You could say Ayala started out as a love story when the son of a Colombian Diplomat encountered the niece of the Viscount of Mareuil and when they married, she contributed a chateau and, most importantly, prized vines to the partnership.

In 2005 the House was acquired by the Bollinger family with the aim of taking Ayala back to the world stage. Extensive investment and branding has seen Ayala emerge as one of the pioneers of lowdosage, dry, chardonnay-driven Champagnes.

This makes perfect sense when you consider Bollinger is pinot noirdominant, rich and powerful which sits in perfect contrast to the nervy, linear style that portrays Ayala.

The NV Brut Majeur that you can find at Sole Restaurant is a stunning aperitifstyle with 55% chardonnay, extended lees aging and low dosage featuring citrus notes.

It’s a precise, fresh drink well suited to oysters, shellfish, and simple, whitefleshed fish and super-fresh seafood that is at the heart of the menu at Sole, Marcoola.

The kitchen, led by Head Chef Tom Staal, dishes up vibrant food featuring local produce with confident flavour combinations that are simple and

sensational.

Freshly-shucked oysters are a must and you can choose from natural; classic mignonette; spicy nahm jim; or Kilpatrick. Pair with House-Baked Foccacia and marinated Mt Zero olives with toasted herbs and lemon and you don’t even need to pass ‘go’.

However, I urge you to keep the bubbles flowing for the restaurant’s namesake dish of Signature Sole Meuniers prepared very simply with a butter, lemon and caper sauce.

The hits keep coming with Traditional Fish & Chips in a Heads of Noosa batter with shoestring fries and homemade tartare sauce; Rigatoni Carbonara with Moreton Bay Bug, guanciale, Mooloolaba King Prawns, confit egg yolk, bottarga, pecorino and sea parsley; or Chargrilled

...super fresh seafood, the perfect accompaniment to the stable of Ayala Champagnes.

Jerk Chicken that is a spatchcocked half chicken with Jamaican jerk spice rub, charred corn and white miso mole, grilled chillies, charred lime and curry leaf honey butter.

The Salt Baked Beetroot is enough to turn the heartiest carnivore into a vegetarian with summer beetroot, whipped goats cheese ricotta, yuzu vinaigrette, mint oil, pistachio muhammara and sesame seed tuille. Leave room for dessert with seasonal

sorbet; Key Lime Pie; a Spanish-style crème brulee; or artisanal cheese board.

The menu changes seasonally but you get the drift – Sole is all about flavourpacked and fresh dishes.

It’s worth the wander to the quaint venue nestled in Town of Seaside and a short stroll to Mudjimba Beach.

Open from Thursday – Saturday from 12noon until 9pm with the Afternoon Snacks menu featuring light dishes and

specials from 3pm to 5.30pm; or from noon until 7.30pm on Sunday with Sundays at Sole from 3pm featuring food and drink specials to dine in or takeaway and enjoy on the grassed area adjoining the restaurant – or on the beach at sunset.

Go on team, you deserve to have bubbles of joy after achieving another milestone of birthing the latest edition!

It’s good for the soul/Sole.

SELECTIONS Chardonnay

Tony Cox shares his chardonnay choices from interest-rate rising budget considerations to special occasions.

You can get it walking. You can get it talking. You can get it at a party. That thirst for a chardy!

Chardonnay in all its wondrous guises is my go-to white wine from nervy, saline-tinged Chablis through to rich, buttery, oaky numbers from California and every style in between.

I always try to find a home for a bottle on my table. Okay, to be honest it happens to be my wife’s favourite varietal and wanting to maintain a harmonious existence on the homefront I ensure we have some on hand at all times.

What can you say about Chablis?!

Chablis comes from a specific region located north of Burgundy yet south of Champagne in France. Its flavour profile owing much to the fossilized chalk seabed which prevails in the region –think linear, a touch briny, with citrus nuances and minerality.

From Petit Chablis through to Grand Cru these are super refreshing drinks. To think you can get Chablis under $40 is pretty good.

At the quaffing section of the market - and let’s be honest, interest rate rises are forcing your scribe to not only the affordable end of the market but also the

odd alcohol-free day lest the efforts of Phillip Lowe drive me to rehab - and we encounter year-in year-out smart drinks under $10.

De Bortoli Sacred Hill Chardonnay from the Riverina is a case in point. For anywhere from $5-$10 per bottle you get plenty of fruit, medium bodied all cleaned up with some bright acidity.

Best of all it is almost as ubiquitous as Coca Cola.

Occasionally, I still like to spoil myself and one worth digging up is Fighting Gully Road from Beechworth. Stonefruit, citrus, some texture, a little oak and great length all combine for a smashing drink.

First encountered at a barrel tasting on a four-degree winter’s afternoon at the old maintenance workshop in the grounds of the former Beechworth Asylum, it was absolute magic (and no, I wasn’t being admitted; it is the

...it happens to be my wife’s favourite varietal and wanting to maintain a harmonious existence on the homefront I ensure we have some on hand at all times.

actual location of the winery).

At around $40-$45 I would like to think that some of us can still pull something out deserving of a special occasion – and this wine certainly fits that bill.

At the more generous end of the spectrum is the Kendall-Jackson Vintners Reserve Chardonnay which sits around $30. Think tropical flavours, vanilla, honey, texture, roundness all finished with a lick of oak.

Chardonnay in all its styles is an enticing and interesting drink. Best of all there is great value to be found at all price points from as well-priced as $5 a bottle.

Just because we are experiencing restraint in our budgets doesn’t mean we have to forego quality and value for money at whichever level we choose to purchase.

Matter of fact, I’ve got it now… Cheers and good drinking!

De Bortoli Sacred Hill Chardonnay

Fighting Gully Road Beechworth Chardonnay

Kendall-Jackson Vintners Reserve Chardonnay

Remember when mix tapes (or burning CDs) were a thing? Some things never go out of style as Deb Caruso discovers.

CHEERS TO Community!

There is something nostalgic and nurturing about receiving a collection of items that have been carefully-curated and thoughtfullyprepared. Back in the day, it was pretty special if someone gave you a mix tape of your favourite songs or went to the trouble of burning them onto a blank CD for your listening pleasure.

As we’ve grown and technology has caught up with music on-demand, it’s nice to think that there are still ways to capture the thoughtfulness of someone taking the time to share their favourite collection of whatever it might be.

Damien Ringrose and the team from Market Wine Store in Maroochydore and Bokarina are suckers for the old days of community connections as much as they are lovers of great drops.

They are committed to building and serving a thirsty community with old-fashioned service and expert advice and have taken the concept of a mix tape and applied it to what they know best – wine.

The Market Mystery Mix is a monthly discovery of amazing wines from boutique winemakers, hand selected by the team to showcase a mixed six-pack of mystery hits. All you have to do is choose white, red or mixed and let the expert team do the rest. Starting at just $150, it’s great value drinking delivered to your door every 30 days.

In addition to subscribing to the Market Mystery Mix, you can order your favourite beer, wine or spirits online anytime with free local delivery for

orders over $150.

Perfect for when you’re planning a long lunch, dinner party or just want the ease and expertise of your friendly, neighbourhood sommelier service to your door! If you’re not sure what you want or can’t find it online, simply call Market Wine Store and the team will help you out. It’s old-fashioned service with forward thinking.

The fun doesn’t stop there with regular special events, wine lunches and monthly wine features in-store plus, as part of the powerhouse Tony Kelly Restaurant Group, and connected to Market Bistro in Maroochydore and Bocca Italian in Bokarina, you also have the option of grabbing your favourite bottle of wine to enjoy next door for a corkage fee.

Subscribe to the Market Wine Store e-newsletter for updates or follow along on their socials which are full of entertaining and enlightening videos. Plus the website also holds the key to decadent dishes and wine matches with recipes for matches made in heaven that you can cook from home.

Choose from shiraz cabernet and beef cheeks; to chardonnay with seafood chowder or roast chicken with mushroom fricassee! My personal favourite pairing of pinot noir and duck confit is on there as well as a surprising Seabourne Sunset Bitter with baked cheesecake. Divine!

Subscribe to the Market Mystery Mix, order online for pick-up or delivery and access all the insider information at www.marketwinestore.com.au

MONTHLY MUSINGS

Each month the gurus at Market Wine Store will focus on a particular style of wine, sharing their expertise and discoveries of wines you won’t find anywhere else. They have already taken a deep dive into Rosé and Riesling and the month of May will see the focus move to white varietals before focusing on red wines as winter creeps in.

But it is April that promises to be my favourite month when the spotlight shines on Chardonnay. With in-store tastings of Damien’s Top Picks every Saturday; social media videos and online discussions exploring the Chardonnay resurgence; what makes chardonnay so unique and debates on new vs old; they will also share their thoughts on great producers of chardonnay in Australia and internationally.

We’ve asked Damien to share his picks of sublime chardonnays from different ends of the spectrum:

Leeuwin Estate Art Series, $150

Margaret River’s Leeuwin Estate is legendary for good reason and there’s a reason why the Art Series Chardonnay is considered one of Australia’s greatest chardonnays and scored 99 Points from one of Australia’s most respected and

experienced wine journalists, Ray Jordan. It’s big and oaky with power and presence yet it is balanced with elegance. Another cracking drop from Leeuwin Estate’s famed Art Series and deserving of the price.

Stefano Lubiano, $59.99

One of the best producers coming out of Tasmania, Stefano is an amazing winemaker who has been around for a long time, and is very much about bio-dynamics, organics, vine health. He’s produced phenomenal vineyards and therefore, phenomenal wines. This is a mid-range chardonnay so it has a bit of old oak, a bit of malo-lactic acid, but not

LeeuwinEstateArtSeries

Saint&Scholar

too much. It’s what I would classify as perfectly- balanced in the middle, not overly oaky and buttery and not too crisp and dry.

Saint & Scholar, $25

This is a great entry-level chardonnay from Adelaide Hills and is light, crisp and fresh. It’s easy drinking will keep you coming back for more. A great buy and perfect with shellfish such as lobster or mussels or chicken.

Mark it in your calendars and make your way to Market Wine Store Maroochydore or Bokarina.

Stefano Lubiano

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!

SHINING ON ABigger Stage

Prior to establishing the awardwinning Sunshine & Sons, Matt Hobson had a pretty clear vision of what he wanted to achieve – to become a nationally-recognised craft spirit.

Matt saw how Victoria had Four Pillars, New South Wales had Archie Rose and Western Australia had West Winds as craft distillers making a name on the national stage and felt that there was an opportunity for a Queensland craft distiller to fly the flag on the same level.

Never one to shirk a challenge, the distillery amongst the rolling green hills of Woombye, was set up from day one with enough scope to scale up and supply volumes required to achieve that goal.

Coming up to three years young, Sunshine & Sons are now the largest craft spirit brand in Queensland and the fastest growing craft spirit brand in the State - all achieved from commencement under a pandemic economy.

In fact, the 12 months from 2021-2022 saw the business grow 10-fold in a 12-month period. Nothing like a lockdown to make people thirsty.

With distribution in both key national retailers underpinning that growth, the next step has been to partner with Proof Drinks Australia to open national channels across both the gin-led Sunshine & Sons business and the Nil Desperandum rum operation.

Whilst all this growth is exciting the team always ensure they are loyal to their Sunshine Coast location and to the people that reside here.

There continues to be seasonal releases incorporating local produce grown and farmed on the Sunshine Coast which are only available at the distillery door. For instance, the Love Dragon Gin features

an infusion of local Red Dragonfruit and Kaffir Lime – perfectly timed for its release on Valentine’s Day.

We can’t forget that a key part of the distillation process is the magical Woombye Water that is gravity-filtered through millennia-old Sunshine Coast volcanic rock and in addition, their organically-certified waste from rum production is used for feedstock in dairy and beef cattle, contributing to a more circular vision within the agriculture cycle. Anyone for a rum(p) steak?

There are also considerable contributions to Not-for Profits and charities with their Kherson Liberation Gin and Patron’s Peace Vodka already raising more than $30,000 to help fund metal detectors to locate land mines in Ukraine.

Featuring the work of street artist Yuriy Krasnoshchok, the Kherzon Liberation Gin, features his uplifting image of Jumpman, a sign of hope and

liberation; while Patron’s Peace Vodka was released to mark the anniversary of a whole year without peace for the people of Ukraine. The label again featuring Yuri’s artwork, this time honouring Patron, the Jack Russell Terrier who received a medal from Ukrainian President Zelensky for his heroic efforts locating unexploded land mines and ordinances.

At a local level, the Laguna Bay Dry Gin supports the Board Meeting Surf Charity which has been operating for close to 20 years and assists Sunshine Coast children with disabilities, mostly through the provision of equipment or learning aides.

In three short years Sunshine & Sons are well on the path to achieving Matt’s initial vision of having a highly-respected craft spirit brand with national penetration.

Never one to rest on his laurels, we can only ensure that we continue to visit the distillery door next door to the Big Pineapple at Woombye to sample the seasonal releases and try the expanding range. Just as important is to ask for a Sunshine & Sons G&T at your favourite Sunshine Coast watering holes.

SOMETHING DIFFERENT

Join us for an exclusive banquet of reckless creativity featuring Dee Den’s signature Asian flavours perfectly matched with Sunshine & Son’s creative cocktails.

When: Thursday, 25 May,11:30am-2:30pm

Price: $89 per person

Includes a three-course banquet (consisting of eight menu items) paired with three Sunshine & Sons cocktails! See page 50 for more details.

Bookings essential!

Scan the QR code or visit www.deeden.com.au

Tony Cox discovers how one of our favourite local distillers are taking the Sunshine Coast flavours onto the national and international stage.

LASERFocus

Registered Nurse Chris Gardner gets as excited as a kid in a candy shop when he starts talking about the Cutera Laser he has master control over at Illuminate Aesthetics Co - Carlie Wacker gets the red-carpet treatment at the Sunshine Coast’s favourite cosmetic aesthetics clinic.

Chris and Steph Gardner are couple goals – you will not meet a pair more perfectly matched in knowledge and passion for their work (and family) plus they are aesthetically pleasing on the eye.

Illuminate Aesthetics is their home away from home where they treat clients like family and faces like works of art.

Steph refers to Chris as the ‘laser guru’ so I spent some time with the guru chatting all things Laser Genesis and trying the coveted celebrity-event-ready facial.

When I start asking questions about the machine Chris lights up like laser energy that makes me think he might know more about this machine than the creators of the technology. So intense is his interest and proficiency in the Cutera machine that I feel completely comfortable and safe – this man knows his stuff and he refers to it as the coolest toy ever.

“As an ICU Nurse I was attracted to the aspects of an issue that required technical problem-solving skills,” he said. “It was what drove me and what has attracted me to the Cutera machine.

“With 35 indications for use, it’s a really cool toy - well not a toy; a very complex, problem-solving maching.

“While it is predominantly a vascular laser, there are so many applications that can be tailored to a client’s individual concerns. Higher energy treatment on this machine will effectively target and reduce the appearance of spider veins

anywhere on the body and telangiectasias - the small, widened blood vessels or veins on your face.”

Chris said that Cutera Laser can also be used to reduce and remove pigment.

“The lower energy treatment is called Laser Genesis and will diffuse redness, reduces fine lines, improve skin quality, and remove scars and acne scars,” he said. “There are hundreds of protocols written into the machine so in terms of safety it’s the most up-to-date.

“People ask if I do hair removal with the machine and you can do that but it’s

like taking a Ferrari to do your weekly grocery shopping.”

Chris really loves this technology, so I got my goggles on to get on with the job of getting a red-carpet facial - tough gig but was happy to do it!

After cleansing the skin, Chris marked my face with grids. Laser Genesis is a non-ablative lower energy laser which pulses 8-10 pulses per second in gridded sections on your face to heat up or target the oxyhemoglobin within your skin.

Essentially it warms the blood to a skin surface temp of about 42 – 44 degrees.

PHOTOS: MEGAN GILL

It felt warm but not uncomfortable – a bit like warm water flicking on your face. The temp is held at that point to target the collagen – it triggers neocollagenesis, which is the formation of fresh collagen.

As we get older the skin produces less collagen which results in thinner, drier skin and wrinkles so any treatment that encourages the body to regenerate collagen is a winner.

It took less than 30 minutes, I fell asleep during the treatment and felt like I was lying on the beach, a few margaritas down with the sun kissing my face and not a worry in the world.

There were a few moments where the laser picked up a hair or two and zapped me gently back into reality but I wasn’t mad. If the side effect is a few less hormonal hairs around my chinny chin chin then it’s even better than I thought.

Following the treatment your face has a pink glow but feels immediately fresher and plumper. The bonus is that there is no downtime - you can go back to work, put makeup on afterwards but you do need to avoid the sun for a bit.

Every client gets a layer of Illume SPF with zinc protection before exiting the gorgeous building in Warana. Yes, this dynamic duo also have their own skincare range.

Genesis is the go-to laser treatment –the gateway into the world of laser and Chris said it was suitable for a variety of ages and conditions.

“Young people can have it for acne or large pores, older people can have it to improve skin quality,” he said.

“Treatments should be spaced three to four weeks apart which is the period of the neocollagenesis cycle – hence the name Laser Genesis.”

Illuminate Aesthetics offer memberships and Genesis Addict packages – you will become hooked!

It’s ideal for those that want less invasive, needle-free face refreshment but also a brilliant addition to other cosmetic aesthetic treatments.

What’s next at Illuminates Aesthetics Co – a state of the art muscle and body sculpting machine is coming soon.

Stay tuned!

LASER GENESIS REDUCES

- Fine lines and wrinkles

- Sun damage

- Scars

- Acne scars

- Pore size

- Redness

...they treat clients like family and faces like works of art.

ECO AND Chic

Green luxe beauty brand ILA + AVA celebrates five years in business. Penny Brand talks to owner Miriam Drescher about what goes into her organic, fresh and feminine ecofriendly skin care products.

There is no green-washing or white labelling in sight at ILA + AVA.

In fact, it couldn’t be further from reality for the clean, vegan skincare range which is handmade in Noosa.

With ILA meaning “the earth” in Sanskrit (Indian) and AVA meaning the “living one” in Latin, owner and beauty alchemist Miriam Drescher has brought together modalities she learned from opposite sides of the globe.

A doctor of Chinese medicine, Miriam has travelled the world and studied up a storm to learn everything that has gone into the eco-luxe range, which is celebrating five years in business.

Understanding the holistic foundation of natural beauty and wellness continues to be a huge focus and passion of hers.

It all comes together in her home studio, aptly named Nourish Temple, which serves as both an acupuncture and Chinese medicine clinic, and a base for the products which Miriam makes and sells exclusively at the clinic and online.

“I’m pretty proud of it,” Miriam says, “It’s great to still have so many loyal and regular customers after all these years.

“It’s small batch and not produced by a third party. I make the formulations myself with a high importance on quality and I know exactly what is going into each product.

“My aim was to create organic skincare that didn’t require the use of lots of products and steps each day. A less-ismore approach is really important when it comes to our skin. This is a self-care

routine without the fuss that delivers big results and healthy glowing skin.”

Plus the well-priced products last long and won’t break the bank.

“I worked really hard to make it clean and there’s no weird ingredients that you can’t understand or pronounce,” she said. “No chemicals, toxic ingredients or synthetic preservatives are used.”

Utilising powerful science-backed plant botanicals like oils of jojoba, argan and rosehip and high grade organic extracts and essential oils, the products are designed to ‘re-balance’ and ‘restore’ how the skin actually works so are also suited for those with sensitive skin as well as drier or oily skin.

The products can be used several ways to suit the individual at any age.

The ILA + AVA range starts with the Nourish Face Cream which has been designed for day use with natural sun protective ingredients like non-nano zinc oxide, and extracts of Kakadu plum and

green tea.

“The cream is very hydrating, but not heavy or greasy and it leaves the skin really soft and silky,” Miriam said.

The Hydrate Toner Mist is perfect for hydrating and toning before the Nourish Face Cream, after cleansing or to freshen up anytime for an extra hydration boost.

For the evening, there are three products in place of a traditional cleanser to remove any dirt and dead skin cells.

“With just warm water, you can buff the skin in a circular motion with the beautiful hand-sewn, bamboo cleansing cloth, without disrupting the skin’s pH balance or removing any of the skin’s natural oils,” Miriam says. “A few drops of either of the face oils can also be incorporated for deeper cleansing.

“It can sound counter-productive using oil as a face cleanser but it completely cleans and, when used with the bamboo cloth, leaves the skin very

smooth and fresh.”

The Radiance Face Polish can be used weekly and is an exfoliating face scrub and mask in one, and is made of clays and extracts, for a deep cleanse.

“Perfect for using while in the shower, this is great especially for busy mums and those wanting a quick pamper,” she said. “It tightens and tones without drying and leaves the skin so soft, smooth and really clean.”

The two face oils are designed for night use to deeply restore and replenish the skin while we sleep, and can also be applied as a serum, or used for cleansing with the cloth as mentioned.

One of the best sellers is the Refresh Deo Balm, which uses natural ingredients to prevent odour-causing bacteria, and to help healthy detoxing while not blocking the sweat glands or compromising the lymphatic system.

This is important especially for women and breast health and with a refreshing gender-neutral scent, it’s perfect for the whole family, plus it’s bicarb free so doesn’t cause any irritation.

The ILA + AVA range also includes body and perfume oils, herbal teas, a lip balm and jade stone beauty tools, amongst other goodies.

All the products are ocean safe and packaging is minimal with glass chosen for its recycling properties. Miriam has put in the hard work to create products that achieve the five facets she considers important for any products we put on our skin: products that look great, feel great, are great, do great and smell great. We think that’s pretty darn great!

CELEBRATE CLEAN BEAUTY!

Find out more about clean beauty and celebrate five years of ILA + AVA with nibbles, refreshments and giveaways.

Thursday 11 May, 5pm

Il Porto, Peregian Beach Hotel FREE event.

Scan the QR code to register. www.ilaandava.com

ILA + AVA

Organic skincare for natural beauty

The ILA + AVA organic vegan skincare range is handmade in Noosa. Harnessing the power of plants, these luxe minimalist formulations are created to highlight our natural beauty, restore our skin and support conscious living.

Shop online at ilaandava.com or pick up from Peregian Beach

Have you ever wondered what your doctor’s life is actually like?

Curiosity got the better of Carlie Wacker so she spent some time with one of the most inspiring eye surgeons on the Sunshine Coast – the delightful Dr Sonia Moorthy.

A DAY IN A Doctor’s Life

The hardest part of my day is figuring out what to wear. Meanwhile, others are performing precision eye surgery on humans as young as 12 months.

Curious, I decided to spend some time with a woman I admire greatly – EyeHub ophthalmologist Dr Sonia Moorthy.

Dr Sonia has a calming and gentle energy which makes it much less intimidating when talking to her as an interviewer and, I’m sure, as a patient.

Being obsessed with fashion, I think her super cute hot pink scrubs also help break the ice.

The reality is that once you get to the point that you need Dr Sonia’s services there is a serious problem with your eyes (or your children’s eyes) and it can be a very scary time. To be welcomed with the warmth and joy that radiates from this inspiring human is pretty special.

EyeHub is celebrating its first, and very successful, year in Buderim and being the passionate and caring professional that she is, she has celebrated by opening a second clinic in Gympie.

“I’ve always felt that I am able to provide more and realise that I solve a huge problem by having satellite sites across the region starting with Gympie,” she says. “The Sunshine Coast is such a big area and I realise there is a real limitation for patients travelling from Gympie and beyond and those areas are not serviced very well.

“I have started with consultations and minor procedures onsite then will build to seeing kids and doing laser procedures. The clinic is in the Queen Street Medical Centre and it’s a pink building,” she excitedly shares.

Clearly pink is Dr Sonia’s spirit colour and I love how her eyes light up when she tells me about the pink building in the heart of Gympie.

Dr Sonia also regularly travels to remote and regional communities to provide much-needed services and is an examiner with the Royal College of Ophthalmology to support tomorrow’s eye specialists.

With all she gives back to community I wanted to find out what a day in the

life of this working mum of two is like. Let’s dig into the doc’s daily routine.

“I haven’t always started the day with coffee – it’s new,” says Dr Sonia. “A strong black coffee and squeeze of lime.

“Apparently, it boosts your metabolism so let’s see how that goes – that’s a top tip from my mum,” she jokes.

Jokes aside, if that is what Dr Sonia is doing then so am I.

If she is up at 6am she fits in a HIIT workout and mornings in the Moorthy household run like a well-oiled machine.

She and husband Harry have recently acquired some help with the kids but they still do the school drop off and then the short commute from Maroochydore to Buderim begins.

On rare occasions she will even ride her pink bike (wearing her pink helmet of course) to EyeHub’s medical suite.

Following a check of emails, Dr Sonia prepares for the consultations and surgery scheduled for that day.

Her first meal is at 10am - a little bowl of chia with oat milk and peanut butter.

PHOTOS: MEGAN GILL

“I’m very disciplined like that,” she shares.

A regimented routine makes sense for a woman that is so busy and it’s fascinating to hear her talk about her surgeries.

“Yesterday I implanted a stent alongside cataract surgery which is the smallest known implant in the human body,” she says. “I explain to my glaucoma patients that this implant simply improves the plumbing in the eye – gets the fluid running better.”

This implant is so tiny you can only view it on a microscope – can you imagine working with such tiny little eyesight saving things? This lady blows my mind.

“This implant surgery has become quite common among cataract surgeons where you can treat glaucoma this way rather than more established approached such as glaucoma drainage surgery,” she explains. “Now we have MIGS (micro incision glaucoma surgery) which has revolutionised glaucoma surgery.”

Dr Sonia performs operations one day per week and is super pedantic about the preparation before surgery.

“I have a very dedicated routine –I make sure I don’t have coffee or alcohol for at least 24 hours before and I play the piano the night before,” she says.

Is there anything this woman cannot do?

“I still have a routine of prepping with

cataract surgery videos and it’s something every eye surgeon should do because it helps to improve the efficiency of your surgeries,” she shares.

The most common surgeries Dr Sonia performs are cataract surgery with new technology lenses; micro incision surgery; and strabismus (squint) surgery.

Consultations, surgery and laser procedures are all in a day’s work for Dr Sonia and her office reflects her cool and calm personality. Jazz music plays softly in the background and the decor includes pink velvet furniture and a pink lamp.

Her daily pace and structure is solid –work is limited to an hour when she gets home to tidy up daily correspondence; she switches off with a pink gin on occasion and when she is not in doctor mode she is hanging out with the family. You’ll often find them dining at the Alex Heads Surf Club on Friday nights where the kids love to skate at the park or enjoying date night at Market Bistro.

Naturally derived skin care range for men and teens

GlowAUTUMN

As the cool change carries a call for protection against dry wind and sun exposure, our local professionals have formulated a skincare routine fortifying the face for autumn!

Waterfall Day Spa infuses Éminence Organics into their indulgent facial treatments. Succulent oil-free plant extracts such as Stone Crop Juice, Pulp and Shea Butter allow the Stone Crop Gel Wash to cleanse impurities, even skin tone and brighten complexion without drying the skin.

Harnessing the power of plants, ILA + AVA minimalist formulations are handmade in Noosa for all skin types. A jojoba, rosehip and argan oil blend infuses the Restore Face Oil to assist in cellular regeneration and leave behind a smooth complexion and even skin tone.

Naturopath Kerri Abbott’s male-centred skincare range cleans, nourishes and protects the skin from internal and environmental effects. Experience the naturally derived ingredients of Cat’s Claw, Astragalus and Baical Skullcap in the Pure Face Co Moisturiser for Men, soothing and hydrating the skin while reducing inflammation and signs of ageing.

Unwind

Mooloolaba

Welcome to our blissful world. Located perfectly just o Mooloolaba Beach is a hidden oasis in which you can relax & unwind while being pampered and indulged

Ochre Sun’s SPF 50+ Sunscreen revolutionises our defence against Australia’s harsh climate. Indigenous botanicals such as Sneeze Weed and Kakadu Plum protect the skin from UVA and UVB rays and heal existing sun damage while hydrating, reducing inflammation and reversing the effects of free radicals.

Reduce tension, restore wellbeing, release tired and aching muscles with our Signature Waterfall Nature Massage

We use award winning Eminence Organic products

We also O er Locally produced and made in Brisbane- Waterlily Skin care products

Offering a sheer tint of Light, Medium, Medium Dark, Dark or Clear, the Illume Mineral UV Defence serum from Illuminate Aesthetics Co protects the skin with Zinc Oxide for gentle protection against UVA and UVB rays; Hyaluronic Acid for skin hydration and antioxidant defence; and Vitamin B3 and B5 for increased barrier strength and moisture.

waterfalldayspamooloolaba.com.au

The Waterfall Day Spa in Mooloolaba is located in the beautiful Landmark Resort, just metres o the Mooloolaba beach front

THAT FITS IN WITH Learning

When the personal services industry needs job-ready, confident graduates they turn to a powerhouse training provider that started on the Sunshine Coast. Carlie Wacker learns why Demi International is leading the way in learning.

It’s a name we know and trust on the Sunshine Coast – Demi International has been nurturing creative students for decades and are trusted by industry professionals to provide skilled and knowledgeable graduates.

Under the guidance of inspiring CEO Ann Donnarumma, the business has seen exponential growth in recent years expanding from four campuses 18 months ago to six with an interstate campus to launch very soon.

Marketing Manager Lauren Streng is quick to point out that their leader has inspired a team that are all clearly proud to represent Demi International so it’s no surprise the business is growing.

“Ann is a driven go-getter and as a team, we are all passionate about the fact that most of our staff and students are mums – many having a change of career or returning to the workforce,” she said.

It’s clear to me that this female-led and supported company have built a culture of nurturing and empowerment that trickles from the top down.

It’s so cool to see how Ann has built an army of ambassadors that love their job and, even more so, care deeply for their students – the environment is powerful and the outcome is one very successful training organisation.

The winner at the end of the day is the personal services industry who place the skilled, competent and confident graduates in their businesses.

More than 700 students are enrolled across the campuses in Maroochydore, Cairns, Toowooomba, Chermside, Ipswich and Gold Coast. In September, Demi International will expand into New South Wales, opening just south of Sydney in Miranda

That’s a steady flow of hairdressers, barbers, beauty and massage therapists,

Life

makeup and nail artists about to enter their chosen industry. What is extra exciting is that this powerhouse training organisation grew from humble beginnings here on the Sunshine Coast.

Lauren says the success of the organisation and its students is based on a model of ‘learning that fits with life’.

“We understand that our students are

trying to balance life, kids and paying the bills with learning, so we provide hands-on training but also support them through their journey,” Lauren says.

“Demi is a student-driven environment; we have high expectations in terms of attendance rates and we pride ourselves on pricing transparency. Part of that is upholding our values, to be Australia’s best value-for-money, trusted education provider.

“We don’t believe in taking a student’s money and letting them walk away from their qualification - the operations team goes the extra mile to support a student through to completion.

“In order for students to get the training and be industry-ready, they need to be in the classes and our team support them to ensure they stay on track to reach their goals. We work closely with them to create accountability.”

I love that – we all need someone to

PHOTOS: SUPPLIED

Demi International is

keep us on track and provide that little kick in the bum when we need it.

Even the way that the course is structured is with real life in mind.

Students attend classes one or two days per week per qualification and they follow the Queensland school term which allows parents to be with their children during the holidays to minimise disruption at home and while studying.

The training organisation caters to all ages with students as young as 15 starting school-based training one day per week. A recent graduate was a 52-year-old man who wanted a career change and is now a fully qualified and employed barber on the Sunshine Coast.

The Demi International community also includes international students, through sister provider ICQ (International College of Queensland), and such is the love of the Demi family that many students still come back to see

the team long after leaving.

Courses cover all real-life situations students will find themselves in – from the practical skills they are training for; to retail, social media, online booking management and customer care.

Demi International teachers are industry professionals that either own a business or work in the industry; and the training salons are fully functional meaning we can book in for a treatment or service from a student at up to 80% less than at a normal salon or studio.

Demi International graduates are

Train with the best to be the best.

highly regarded with local businesses constantly seeking students to employ, sometimes before they graduate; and the jobs board is always full of opportunities.

From CEO to student, this business is a powerhouse of passionate people. Hats off to the Demi International team for nurturing a community that fits learning in with real life.

ENROL NOW

Demi International offer four intakes per year following the Qld school term schedule. www.demiinternational.edu.au

a powerhouse of passionate people.

HOMEGROWN Healing

As the cosmetics industry bottles a tainted formula of mass production, exploitative supply chains and synthetic ingredients, we must return to the roots of skin health.

Skincare practices are embedded in ancient relationships between the medicinal flora growing on country and the Indigenous communities seeking their benefits.

Breathing life into memory, First Nations groups continue to harvest native plants and activate their healing properties with traditions passed down through generations.

It’s an abundant source of knowledge too long untapped by our mainstream cosmetic houses – a source which also demands indigenous respect and autonomy.

As a proud Waanyi Kalkatungu woman from North Queensland, Alana Kennedy has empowered Indigenous community members in the supply chains of Ochre Sun.

Her multi-tasking sunscreen revolutionises skin protection with native botanicals, extracting a rich history of holistic defences against our climate’s harsh conditions.

As stewards over the land, Elders in northern New South Wales and Northern Territory use cultural practices to supply plants such as the Gukwonderuk (Sneeze

Weed) and Gumbinge (Kakadu Plum).

The materials are transported to an extraction facility to isolate the plant active, which then reaches the contract manufacturer to infuse the SPF50+ Broad Spectrum formula.

“We have chosen these plants because these ancient traditions have been used for thousands of years in their raw form prior to now,” Alana says.

“What we’re bringing back is the transparency around our supply chain. Our responsibility to our clients is to give them the best quality in product by harnessing the raw plant potential.”

Understood for centuries as a cure-all botanical, flavonoids found in the

Gukwonderuk work as anti-viral, anti-inflammatory, anti-microbial and anti-allergic agents.

Rich in Vitamin C, the Kakadu Plum was eaten as bush tucker by First Australians and even then, they knew it served better as medicine than as food.

“We use Sneeze Weed to combat inflammation and damage caused by the sun and free radicals in a powerful cell recovery support mechanism,” Alana says.

“We then use Kakadu Plum as a powerful ally in the fight against free radicals, cell damage, skin scarring and redness. This botanical helps to not break down the activity in each ingredient.”

The unique formulation is lightweight, sweat-resistant and fragrancefree, creating a barrier over the skin’s surface not just to absorb UVA and UVB rays but to heal damage from burns.

Georgia Beard unearths the healing properties of native botanicals found in Ochre Sun’s sunscreen, formulated by empowered First Nations communities to restore our skin.

...these ancient traditions have been used for thousands of years in their raw form prior to now.

Alana Kennedy

Ochre Sun also cleanses the skin of harmful bacteria, increases hydration and elasticity, reduces wrinkles and improves overall skin texture.

“Because we have the most arduous climate, we need to be smart about skincare all year round,” Alana says.

“That’s why sunscreen is an essential. It’s not a summer product – it’s an everyday product. Even driving to work, you’re at risk.

“If you’re not familiar with skincare systems, the best place to start with skincare is sunscreen.

“Now we’re moving back into that space where people care more about the authenticity of the ingredients, and I think that allows space for the elders to amplify their voices.”

By employing First Nations consultants and contractors in all stages of production, Ochre Sun not only promotes an Indigenous Circular economy but sows a sustainable approach to sun protection.

“We don’t need anything more the predestined creation, which is the land. It’s always given us what we needed,” Alana says.

“We want to raise the profile of culture and help to educate people about just how beautiful it is to have everything we’ve ever needed in the land.”

As Ochre Sun trailblazes the movement towards organic, authentic and ethically-sourced materials, Alana is giving power back to Indigenous women caught in the cycle of domestic abuse and homelessness.

“We want to acquire land and focus on social housing so we can offer holistic healing and employment options for women in crisis,” she says.

“Our human commitment is to give them some of our hope when they don’t have any and to share a solid purpose so they can be raised up in the business.”

Ochre Skin is transforming skincare with a new formula for healing – the elevation of Indigenous voices, environmental stewardship and passion for product. That’s something we should all get behind.

✓ Lightweight

✓ Sourced Sustainably

✓ Cruelty Free

✓ Manufactured on Sunshine Coast

ochresun.com.au

Ochre Sun high protection SPF50+ formula is laden with Indigenous botanicals that heal and nurture your skin while protecting you.

Sunscreen that protects while making real, sustainable change

AUTUMN

ESCAPE

Creative Director

Carlie Wacker @worldofwacker

HMUA

Justina Simone @justina_simone Photographer

Lauren Biggs @laurenbiggslbph

Creative Assistant

Ally Chuck @ally_chuck Models

Abigail @kalechip101

Levi @levi_needham

Location

Secrets on the Lake @secretsonthelake

Travel and faraway places are on our mind as we settle into 2023 and I was inspired by bucket list locations and making memories for our autumn fashion editorial. Taking cues from street style in NYC, Paris and Rome, I share with you some looks that are both aspirational and ready to wear. Each look in this spread is designed to take you someplace else. Think old school glamour of Hollywood (left) to colourful nights in Tokyo(page 88), blissful days in Byron (pages 84 & 85) and moments in the Mediterranean (page 90). To truly evoke a sense of escapism we spent the day shooting fashion in one of the most romantic and secret places in the world – the magnificent Secrets On The Lake. Let’s get lost in fashion in the treetops of Montville!

Levi wears Jag washed black linen shirt and neutral jeans from David Jones, Sunshine Plaza, 13 33 57

Abigail wears Aje ribbed dress from David Jones, Sunshine Plaza, 13 33 57; and matte gold earrings from Hey Layla, 5293 7754

CAD & HANDMADE

ARGYLE PINK DIAMOND SPECIALISTS

Levi wears white Saba V Neck T-shirt, jacket and dress chino from David Jones, Sunshine Plaza, 13 33 57; Tahitian pearl necklace from To Hold and To Have, 5477 0561

Abigail wears Saba trench coat, high neck top, rib skirt, Carvela by Kurt Gieger shoes and Versace sunglasses from David Jones, Sunshine Plaza, 13 33 57; Tigers eye and pearl earrings, agate ring from To Hold and To Have, 5477 0561

AS UNIQUE as you are.

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

It's rare, it's precious and utterly unique. There will never be another one like it. We know that what we do is something very special because there is nothing quite like the moment when an opal captures your heart.

See the full collection in-store or online . Open 7 Days 11 Ballantyne Ct, Glenview QLD 4553 (07) 5494 5400 opalsdownunder.com.au

@opalsdownundersc

Levi wears teal linen shirt from Wacker Clothing Company, wackerclothingcompany.com.au; and drilled Queensland Boulder Opal pendant with waxed Greek leather, 9k white gold and diamond Men’s Ring with Mintabie Crystal Opal from Opals Down Under, 5494 5400

Abigail wears two-piece set from Treasure Store Mooloolaba, 0488 288 250; Wittner loafers from David Jones, Sunshine Plaza, 13 33 57; 18k Rose Gold pendant with diamond sapphires and Queensland Boulder Opal; white gold drop earrings with Coober Pedy Crystal Opal; and 18k yellow gold and diamond ring, with Coober Pedy Crystal Opal from Opals Down Under, 5494 5400

Abigail wears Saba silk shirt from David Jones, Sunshine Plaza, 13 33 57; Chrysoprase and black spinel strand necklace; Jade necklace; trio stack of Onyx with diamond rings; and Baroque pearl drop earrings from To Hold and To Have, 5477 0561

Abigail wears Priya maxi dress in Paisley Dreaming from Ella and Sunday, 5455 5656; Onyx and carnelian yellow gold earrings; red spinel and pearl necklace; garnet necklace; yellow gold pearl ring; and Tahitian pearl ring from To Hold and To Have, 5477 0561

Levi wears white linen shirt from Wacker Clothing Company, wackerclothingcompany.com.au; Onyx silver cross necklace; French necklace; and bracelet and ring from To Hold and To Have, 5477 0561

Abigail wears striped dress, Italian leather belt and pom pom earrings from Treasure Store Mooloolaba, 0488 288 250

Australian bright teal green sapphire ring set in 9ct yellow gold from Avenue J Jewellery, 5444 4422

Art Deco 9ct rose gold honeycomb & geometric engraved bangle; hallmarked Birmingham 1935 from Avenue J Jewellery, 5444 4422

9ct yellow gold emerald & diamond dress Ring from Avenue J Jewellery, 5444 4422

18ct yellow gold emerald & diamond flower pendant from Avenue J Jewellery, 5444 4422

Victorian and collectable stunning double circular pique hook earrings from Avenue J Jewellery, 5444 4422

Abigail wears Coconinya dress, felt hat, earrings and ring from Hey Layla, 5293 7754

Abigail wears Finn maxi Midnight Botanica dress from Ella and Sunday, 5455 5656; Aje bag and Wittner loafers from David Jones, Sunshine Plaza, 13 33 57; felt hat from Hey Layla, 5293 7754; and Niobium & 18ct yellow gold earrings; morganite centre stone and 9ct yellow gold & Niobium pendant featuring African citrine from Maleny Jewellers, 5494 3477

Abigail wears pink asymmetrical dress, bag, earrings and Lav-ish slides from Hey Layla, 5293 7754

Abigail wears red shirt dress and a straw hat from Hey Layla, 5293 7754; Camilla ‘Anything and Everything’ sunglasses in Blush from Hammond Optometry, 5476 2333; 18k yellow gold and diamond ring with Coober Pedy Crystal Opal; 14k yellow gold and diamond ring with Lightning Ridge Semi Black Opal; 14k yellow gold drop earrings with Coober Pedy Crystal Opal; and 18k rose gold pendant with diamonds, sapphires and a Queensland Boulder Opal from Opals Down Under, 5494 5400.

Levi wears Sandstorm linen shirt from Wacker Clothing Company; wackerclothingcompany.com.au; and Zeal Northwind sunglasses in Moss from Hammond Optometry, 5476 2333

Abigail wears red shirt dress, bag and straw hat from Hey Layla, 5293 7754; 18k yellow gold and ddiamond ring with Coober Pedy Crystal Opal; 14k yellow gold and diamond ring with Lightning Ridge Semi Black Opal; 14k yellow gold drop earrings with Coober Pedy Crystal Opal; and 18k rose gold pendant with diamonds, sapphires and a Queensland Boulder Opal from Opals Down Under, 5494 5400; and Aje slides from David Jones, Sunshine Plaza, 13 33 57

Art Deco 14ct White Gold Rock Crystal, Onyx and Diamond Necklace $3,400

Art Deco Handmade 18ct Rose Gold & White Gold Old Mine Cut Diamond Drop Earrings. $7,950

Victorian Handmade 18ct Yellow Gold 3 Old Mine Cut Diamond Gypsy set Ring BM 1890 $3700

Ayala Bar Spring Inspiration Miu Earring $365

9ct W/G Bamboo Bangle ch 1959 $3950

Victoria 9ct Yellow Gold Lovers Knot faceted ball centre & Sprial Cone drop Earrings $2,750

SHOP ONLINE

SHOP 14, ZANZIBAR RESORT 47-51 MOOLOOLABA ESP, MOOLOOLABA QLD P: 07 5444 4422 E: info@avenuejjewellery.com.au www. avenuejjewellery .com.au

Art Deco Handmade 18ct Diamond Dress Ring c1930 $49,500

Levi wears sterling silver & yellow gold ring showcasing oval amethyst from Maleny Jewellers, 5494 3477

Abigail wears Riya pyjama set in Midnight Temple from Ella and Sunday, 5455 5656; and Marie Jo Jane lightly padded bra from Lady Bird Noosa, 5455 4070

Abigail wears Maaji Viscose Kimono Wrap and Simone Perele Aimee soft cup triangle bra and matching brief from Lady Bird Noosa, 5455 4070

scalp micro pigmentation

Levi wears Mr Darcy mens shirt in Quicksilver from Ella and Sunday, 5455 5656; and teal shorts from Wacker Clothing Company, wackerclothingcompany.com.au

Abigail wears Saba silk shirt, double-breasted blazer and straight leg pant from David Jones, Sunshine Plaza, 13 33 57

IN THE Frame

When the stoke levels were high, Joe ‘Cool’ McFeeters was there, and thanks to a love of community and art, he’s still riding the wave of success 25 years later, reminisces

Helen Flanagan

Charismatic fun-loving Joe McFeeters was born in Tenterfield, and fresh from a four-year apprenticeship in picture framing, followed by a sojourn with a large scale framing manufacturer, he moved to the Sunshine Coast where the young tousled blond quickly became known as ‘Joe Cool’.

Entrepreneurialism was in his blood, and he saw the opportunity to open his own picture framing business in Coolum.

Joe said the area reminded him of home with a small country town by-thesea feeling - and it shrieked potential.

Joe chose Cool Art as the name, not because of Coolum or Cool, but due to an affinity he had with the ‘against the odd’s’ theme of the 1993 American sports comedy movie, Cool Runnings

The original business in Beach Road, whilst small, allowed him to nurture local artists with a gallery space and regular exhibitions of original artworks by local artists.

His passion was ignited and although in the early days he admitted to popping the ‘back in 5’ sign on the door to go for a two-hour surf; he made up for it in spades, quickly being ahead of the game in custom picture framing as well as curating local exhibitions.

Exceptionally talented artists from the early days such as Blair McNamara, Pam Walpole and Jan Williamson became friends and mentors and exhibited in the space as well as Des Rolph, Nick Olsen, Starr and Tony Coles.

Joe’s interaction within the Coolum community became legendary. From his hole-in-the-wall espresso bar at Cool Art, Joe facilitated numerous local High School projects including annual

sculpture and Coolum Laneway shows and orchestrating community barbeques and cook-ups with big pots of curry and fresh fish, often caught from his kayak.

Joe met Erin in 2014 at the aforementioned coffee bar where he made an excellent coffee, still does; and he genuinely listens, which is integral to his skill in designing for framing clients.

Expansion was well overdue for the gallery and picture framing business with Joe choosing a custom-built industrial space in Access Crescent at Coolum Beach in 2017. Designed by Joe, he admits to coming a long way from when surf boards were stacked near framing stock in Beach Road.

“Thanks to two highly skilled picture framing staff and me, we design, quote and custom manufacture all framing big or small on-site,” says Joe whose partner Erin came onboard as co-director and gallery manager. “We also have expertise in conservation and preservation of artworks – so important when living on the coast is a vital environmental

consideration in terms of product selection, durability and longevity.

“Classic canvases, photographs, mirrors and conservation framing as well as jerseys, medals, certificates, prints, photos and memorabilia are not uncommon but we also look after unusual pieces such as a horse blanket!”

“In 2021, we acquired the adjoining premises as an exhibition/creative workshop space,” Erin explains adding “the expansive gallery has hosted 16-plus artists, 23 exhibitions both solo and selected groups. We gravitate towards contemporary abstract art, as a personal aesthetic making a clear point of difference on the coast gallery scene.”

Precious time-out for Joe and Erin revolves around juggling their blended family of six with kids from 12-years-old to one-year-old; enjoying Coolum Beach, the rock pools at Yaroomba and eating locally at Mr Mancinos and Ma Boulange.

Joe’s vision, passion and perseverance are commendable and his vision to create a remarkable space, which 25-years on, people still love to be part of, makes it worthy of celebrating, as will be the new name - CA Gallery, suggesting Cool Art, Contemporary Art.

It also recognises the status as a premier contemporary gallery and arts destination in south-east Queensland. Now that’s very cool.

Joe’s vision, passion and perseverance are commendable...

Erin and Joe McFeeters

PHOTO: Alexandra Rose Photography

THE ART OF Local

Georgia Beard discovers how stories and experiences are captured and preserved in the Local Artists - Local Content Art Prize exhibition at Caloundra Regional Gallery.

The Sunshine Coast is a growing ecosystem of relationships and memories. Each person flourishing from the soil holds a unique perspective of our region – a voice only they can speak.

As our community reflects on the past and embraces the future, showcasing these perspectives is crucial for remembering who we are and where we’ve chosen to plant roots.

Every year, Caloundra Regional Gallery in partnership with the Friends Regional Gallery Caloundra, offers the chance for locals to reflect upon their connection to ‘place’ on the gallery wall.

From the ancient peaks of the Glass House Mountains to the shores spanning Caloundra to Noosa; the Local Artists – Local Content Art Prize reveals the biodiversity of not just our environments, but the experiences attached to them.

Forty established and emerging artists have been named finalists in this year’s competition, each expressing their understanding of the environment either through painting, drawing, printmaking and sculpture in a variety of styles.

They preserve natural landscapes on the canvas – the view from a countryside window, the banks of an untouched creek, the shoreline where locals wander in the morning. They shape emotion and memory into place through sculpture, universally understood and yet deeply personal.

Gallery Director, Jo Duke said that when viewed together, the forty finalists

highlight the way our artists view, work and create in this region, from varied and unique natural landscapes, people and communities - all different ways to see, feel and connect.

“There is also the absolute pleasure of combining 2D and 3D within the one exhibition,” she said. “You will see

artists who work with the more traditional mediums such as oil, acrylic, gouache on canvas through to works on paper including watercolours, prints and digital photography.

“Then there are the works by artists who work in 3D with clay, wood, resin, textiles, found objects; there is work created out of used hose and ties and two others whose works have thread incorporated within the painted surfaces of their works.

“Then there are those artists who combine the 2D with the 3D to create something totally unexpected, pushing ideas of perspective.”

The winning artwork of Best of Show will be acquired into the Sunshine Coast Art Collection, adding to a growing cultural asset for locals to experience now and into the future.

Held in conjunction with the exhibition, the Local Student Art Prize celebrates and fosters the Sunshine Coast’s budding artists, allowing us to glimpse the region through the eyes of our young people.

This year, three generations of local

Libby Derham | Amongst the Wallum | 2022 watercolour on cotton paper | 69 x 92cm

Bee Mellor | Littoral Zone | 2023 | cotton paper | 66 x 26 x 3cm

artists are competing across both exhibitions – son, mother and grandmother.

As part of the Local Artists – Local Content Art Prize, Bee Mellor and her daughter Libby Derham feature their impressionist depictions of coastal landscapes and flora; with Bee’s grandson and Libby’s son Charlie included in the Local Student Art Prize.

Drawn to the shapes, pathways, textures and colours made by the sea, Bee portrays a beach’s littoral zone with layers of painted papers and textiles, frayed, torn, burnt and brought together by free-hand machine stitching. Her piece, Littoral Zone, reflects her memories of this natural occurrence, existing only for a few hours as the tide recedes, trickles between boulders and rocks and settles into deep blue-green pools.

Libby’s watercolour Amongst the Wallum draws on her love

for the Banksia robur, the swamp banksia found at her favourite spot to paint in Coolum.

Her piece is a blaze of multicolour flower spikes. Deep sepia slowly turns to burnt oranges. Pops of acid yellow flash through the green leaf canopy and hints of magical pinks and purples glint in young buds ripening.

“This moment with flora and fauna fills me with deep appreciation and contentment for where I live and paint,” Libby said.

As a fifth-generation artist and finalist in the Under 13 Years category for the Local Student Art Prize, Libby’s son Charlie also uses watercolour to reflect Different Weathers at the Beach

“Sometimes it’s stormy, sometimes it’s rainy and most of the time it’s pretty hot,” Charlie said. “This painting shows if you are on the Sunshine Coast, you will wake up and wonder, ‘What weather will today hold?’”

It doesn’t matter how distant our experiences seem as each generation passes through the gallery, our local community will learn just how connected we are to each other and the landscapes we call home.

The Local Artists – Local Content Art Prize 2023 and Local Student Art Prize 2023 runs from 24 March to 7 May.

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

Charlie Derham | 9 years |Different Weathers at the Beach 2022 | watercolour on paper | 21 x 29.7cm

Libby, Charlie and Bee

From coast to hinterland, explore the creative spaces where local artists are bringing the region’s diverse art landscape to life during Open Studios Sunshine Coast 2023, as Georgia Beard discovers.

An artist’s body of work doesn’t take shape in galleries alone. Artists seek inspiration in worlds we don’t often get to see – secluded in rural sanctuaries, thriving in the mayhem of family homes or en plein air (French for the act of painting outdoors).

Their private studios and living spaces are the epicentres of artistic expression – and we are invited to witness their creative spaced, first-hand during Open Studios Sunshine Coast 2023.

IN THE MAKER SPACE

Hosted over two weekends from 20 to 28 May, artists from all disciplines and mediums will open their doors to the public. Across seven local art trails, we can discover their artistic practice, spark conversations, take part in creative workshops and come away with an original piece or two!

Last year’s nine-day event attracted 130 visitors per studio across 74 studios and approximately $215,000 in art sales!

This year, the Art Trail welcomes 43 new artists and galleries exhibiting their collections for a fresh influx of tourists, locals, artists and art collectors.

With routes along the Coast Art Trail and the Hinterland Art Trail, Open Studios meanders across the Sunshine Coast offering the chance to explore the region and meet its artists in-situ.

As you embark on your self-guided tour, roam down forgotten backstreets, get lost in suburban landscapes and disappear into the hills where artists are quietly honing their craft.

You might catch an artist in the act of creation – splattering paint on a canvas, sculpting clay on a pottery wheel or welding and whittling recycled materials

into something originally evocative. Observing artists in their element gives us a better understanding and appreciation of the creative process and how inspiration is brought to life.

In some studios, workspaces transform into galleries for visitors to encounter an artist’s new collection or admire their life’s work.

If you feel connected to a piece, you

can purchase it direct from the artist!

Open Studios Sunshine Coast Coordinator Jen Braithwaite said the experience of an art studio offered visitors more than just a glimpse behind the scenes.

“It’s a chance to learn the true value of our local art industry,” she said.

“We envisage the visitors’ experience to be a rich, diverse and immersive experience that is educational, informative, connecting and social.”

This year, committee members at Arts Connect Inc. have curated a smorgasbord of artists and galleries, both new and recurring.

There are also a number of galleries participating including Sunshine Coast Art and Framing Gallery, Yandina Historic House & Gallery, Alice West Gallery, Art School Co Gallery, Caloundra Regional Gallery, 2nd Space, Spiral Visual

...roam down forgotten backstreets, get lost in suburban landscapes and disappear into the hills where artists are quietly honing their craft.

Sharon Hegarty

Arts Studio and Montville Art Gallery. Sunshine Coast Art and Framing Gallery is also set to offer creative workshops from their space on the Mooloolaba/Sippy Downs Trail including Paper Carving and Printing with Grace Hermann; Watercolour and Acrylic Floral/Botanicals with Sharon Hegarty; Earring Clay with Sharon Conboy; Journal and Book Binding with Dale Botha; Pastels with Carole Oakley; and even Art-Themed Biscuit Decorating with Renee at Daisy Cake and Bake.

Along the Coolum/Mudjimba Trail, step inside metalworker Jules McCrae’s studio and blacksmithing workshop or visit Talking Feet Studio and Studio Six Art.

Celebrate the Immanuel Arts Festival on the Maroochydore/Buderim Trail alongside Alice West’s workshop space and gallery of whimsical, nature-inspired paintings.

In Caloundra, discover Damien Lange’s artisanal, ocean-inspired installations and paintings or Karan Gerard’s

PRESENTS

impressionist watercolours of natural environments.

The Hinterland Art Trail begins in the Yandina Historic House Art Gallery, highlighting a selection of artworks while offering Devonshire tea and light refreshments from the café between 9.30am and 2.30pm each day.

Across the Montville Art Trail and surrounds, unearth Sue Neale’s abstract, feather-based wall art; Robert Natoli’s mixed-media studio and ceramics workshop; or Liz Pepper’s expressive paintings of imperfect realism.

The ArtsCoast and Sunshine Coast

Council initiative 2ND Space will also invite visitors to explore their artists in residence for Project 24 and co-working studios incubating a variety of creative projects.

Nestled along the Maleny and Landsborough/Glasshouse Art Trails, visit The Joy Collective’s creative co-working and gallery space for workshops and exhibitions; explore the studio of figurative sculptural artist David Bongiorno; or nature-based oil painter Marcel Desbiens.

“This opportunity comes once a year in our area,” Jen said. “We are passionate about bringing arts to the awareness of our community, connecting us all and lifting those emerging and established to enhance their experience.”

Pick up the 2023 Art Trail Guide from Sunshine Coast Art and Framing Gallery and Yandina Historic House Art Gallery.

Discover all the updated outlets or view the Guide and artist profiles at www.openstudiossunshinecoast.com.au

OPEN STUDIOS SUNSHINE COAST

A treasure trove of creativity awaits you with the annual Open Studios Sunshine Coast. More than 70 artists will open their studios along with galleries throughout the coast and hinterland. They will be showcasing ceramicists, metalworkers, woodworkers, sculptors, glass artisans, jewellers, mixed media, mosaic and textile artists, painters, photographers, printmakers and more. The event is presented by Arts Connect Inc, a not-for-profit organisation connecting artists with opportunities and the community. www.openstudiosunshinecoast.com.au

openstudiossunshinecoast

Carey Nicky

Art School Co.

Kim Herringe

ARTS RADAR

Discover exciting new exhibitions at the Sunshine Coast’s leading galleries, studios and arts centres!

USC ART GALLERY

UNTIL 27 MAY JULIE FRAGAR: BIOGRAPH

This the first career survey of Fragar’s work over more than twenty years of practice with key works made between 1998 and 2021 and arranged according to key themes including biography, memory, identity and narrative.

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

OLD AMBULANCE STATION

FROM 4 APRIL UNTIL 29 APRIL

THE SUNSHINE COAT PROJECT

The culmination of an 18-month community project in which Ketakii Jewson-Brown and Shaye Hardisty collaborated with 11 other creatives to create a series of coats representing the richness and diversity of Nambour. This visual feast is a deep dive into the layers of place, memory, belonging and fashion. Experience a sustainable fashion event on 28 April.

80 Howard Street, Nambour www.theoldambulancestation.com

MAROOCHYDORE LIBRARY ARTSPACE

UNTIL 30 APRIL

HARD PRESSED PRINTERS: EXPRESSIONS exPRESSions is the first exhibition by HARD PRESSED PRINTERS and includes cyanotype, monoprint, drypoint etching, screen print, eco dye, linocut, jigsaw linocut, mixed media and etching.

44 Sixth Avenue, Maroochydore

Ph: 5475 8989

www.gallery.sunshinecoast.qld.gov.au/ Exhibitions/Maroochydore-Artspace

COOL ART GALLERY

FROM 15 MAY UNTIL 12 JUNE 25

Cool Art Picture Framing + Gallery is celebrating 25 years in business!

Experience a group exhibition with works from artists who have been affiliated with the gallery over the past 25 years.

5/43 Access Crescent, Coolum Beach

Ph: 5471 7366

www.coolartgallery.com.au

STEVENS STREET GALLERY

UNTIL 30 APRIL BLOOMS AND BIRDS

An explosion of colourful florals and feathers from various artists in a range of mediums and styles, exploring the dazzling colours, diversity of shapes and forms found in both flowers and birdlife.

FROM 3 MAY UNTIL 2 JULY COUNTRY & LANDSCAPES

Showcasing local artists’ perspective of native country, landscapes and places as sources of inspiration.

2 Stevens Street, Yandina

Toni – 0414 687 895 / Alicia – 0437 141 786 www.stevensstreetgallery.com.au

CALOUNDRA REGIONAL GALLERY

UNTIL 7 MAY LOCAL ARTISTS – LOCAL CONTENT ART PRIZE 2023

Local artists capture the region’s beauty through painting, drawing, printmaking and sculptures for the annual Local Artists – Local Content Art Prize.

UNTIL 7 MAY

LOCAL STUDENT ART PRIZE 2023

Aligned with the Local Artists – Local Content Art Prize, the Local Student Art Prize is an inspiring glimpse into the creative future to celebrate and engage the region’s budding artists.

FROM 12 MAY UNTIL 25 JUNE

A WEARABLE CANVAS

Paper, cable ties, bicycle tyres, feathers, bread bags and foraged local vines are just some of the materials that artists and designers have brought to life as wearable art. Usually on a catwalk, take a closer look at how these spectacular works have been created. A fusion of high-end fashion and sculptural art forms.

FROM 12 MAY UNTIL 25 JUNE

RUBY DONOHOE

Ruby’s experimental work draws on her public transport journey between Coolum and Caloundra exploring notions of transit, bodily relocations, and vehicles for exchange.

22 Omrah Avenue, Caloundra

Ph: 5420 8299

www.gallery.sunshinecoast.qld.gov.au

REVERENCE ART STUDIO

3, 10, 17 JUNE, 9AM – NOON

ART OF REVERENCE

Discover the awe-inspiring beauty and cultural significance of Papua New Guinea’s indigenous art. With visits by date or appointment, immerse yourself in the intricate and powerful works that pay homage to the country’s diverse art heritage. Experience the Official Opening of Reverence Art Studio and Exhibition

Launch on 27 May, 5pm – 7pm.

47-51 Lysaght Street, Coolum Beach

Ph: 0407 565 90

www.reverenceartstudio.com.au

BUDERIM CRAFT COTTAGE

8 APRIL, UNTIL 2PM

BUDERIM EASTER FAIR

Visit the grounds of the War Memorial Hall, Library and Craft Cottage for handcrafted creations of pottery, paintings, silver jewellery, patchwork, calligraphy and more. Enjoy tasty treats and a cuppa.

FROM 3 JUNE UNTIL 11 JUNE

CALLIGRAPHY AND PAPERCRAFT GROUP: RHYTHMS OF THE COAST

Featuring beautifully-crafted artworks and paper designs. Watch calligraphers demonstrate and explain various scripts and view their interpretation of traditional and modern lettering created with ink, paint and gold leaf.

FROM 23 JUNE UNTIL 25 JUNE

BUDERIM PATCHWORK BIENNIAL QUILT EXHIBITION

Patchwork quilting in the 2020s has a different look to your nana’s traditional squares. It can still be traditional designs but often with a modern twist.

FROM 1 JULY UNTIL 9 JULY

BUDERIM WINTER SCHOOL

Nine days of workshops and masterclasses led by renowned tutors inside the historic Buderim Craft Cottage. Workshops for beginner to expert level. 5 Main Street, Buderim

Ph: 5450 1714

www.buderimcraftcottage.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

STEVENS STREET GALLERY

An independently-run creative space that supports local artists featuring a variety of different mediums and artists. New group exhibitions every two months plus a program of creative workshops.

2 Stevens Street, Yandina Phone 0414 687 895 stevensstreetgallery.com.au

THE ART HUB

Join one of our local artists at Sunshine Coast’s original Paint & Sip studio. You will feel right at home as you paint, sip and have some fun. Sessions are all BYO drinks & nibbles. Ages 18+. The Strand, 19b-11 Bulcock St, Caloundra thearthub.com.au

SARAH SCULLEY

Inspired by bold colours, natural forms and emotions, street artist Sarah Sculley creates dynamic Murals and Artworks while offering Workshops and Creative Business Coaching. Ninderry Road, Ninderry Phone 0450 922 729 sculleydesign.com

COOL ART GALLERY

As a contemporary gallery in the Coolum Beach industrial precinct, Cool Art Gallery hosts a stable of 16 artists, holds regular exhibitions and provides custom picture framing services.

5/43 Access Crescent, Coolum Beach Phone 07 5471 7366 coolartgallery.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

FOR ENTRIES gallery.sunshinecoast.qld.gov.au

$40,000 TOTAL PRIZES

23036A 02/23. Image: Kate Tucker | Carve time / print space | 2022 | acrylic, acrylic mediums, thread on canvas, linen, hemp, digitally printed linen and cotton 140 x 80cm Winner, Sunshine Coast Art Prize 2022 Acquired through the support of Argon Law and Sunshine Coast Council | Photo by Tim Gresham

Floral serviettes from Manawee Garden Centre 5445 2406

Casa Regalo Room Spray from Manawee Garden Centre 5445 2406

Shutters from Harlequin Blinds & Security, 5476 9888

CAM Avairy Bird from Uncle George 5474 5871

LIVINGVivid

Bold, unexpected colours take pride of place in every space this year. Red in every shade from subtle to statement will add the perfect pick-me-up to your living spaces. Bold stripes and cheeky checks are so 2023.

0407 565 900

Decorative pots from Manawee Garden Centre 5445 2406

Feature tiles from Sunshine Living Tile and Stone, 5309 3936

Large Spirit Mask from Reverence

Acrylic serving trays from Manawee Garden Centre, 5445 2406

Resort Lounger from Epona Co Lifestyle Bean Bags, 0409 159 064

Pots are quickly becoming the secret sauce to a achieving a stunning garden or outdoor area, Alison Smith shares how to ensure you achieve your true pot-ential.

TRUE Pot-ential

No longer confined to corners of balconies or just used for small herbs and flowers, pots are becoming an essential component of garden and landscape design.

A large pot with the perfect plant can be a showstopping centrepiece; rows of pots can be used to create private and intimate settings; and the right pot and plant combination can transform an outdoor area and transport guests to a Greek island, Mexican hacienda or the serenity of an English Garden.

Pots are also a great option for renters and become part of the family, moving with you until you find the perfect place for it in your forever home.

Today’s pots are often made using a lightweight fibreglass construction that dramatically reduces the overall weight to make it easy to transport.

Just like Sir Mixalot I like big pots and I can not lie but the best thing is that there are pots in every shape, colour and texture to perfectly suit every desire.

Simon from Manawee Garden Centre said shape was an important consideration when selecting a pot.

“Think about the shape of the pot and the plant and how they work together,” he said. “A shallow bowl will be best suited to a shallow rooted plant. Perhaps a favourite selection of succulents, or an assortment of high flowering potted colour would be ideal.

“A tall skinny pot will suit a plant of similar shape; so if looking at urns or cylinders consider Pencil Pines or a Topiary to continue the strong lines and forms of these pots.”

Simon said it was important to take the time to consider the long term size of the plant in the pot to make sure you choose something that can last.

When it comes to selecting plants he said olive trees were ideally suited to our Sunshine Coast climate.

“Their silver foliage and loose leaf

Olive variety

PHOTO: EARTH CREATION LANDSCAPES

structure make them the perfect feature tree for a range of different gardens,” he said. “They can be trimmed for a more formal Hamptons style or left loose to create a Mediterranean feel. They are ideal in large pots in a courtyard and love a warm sunny spot.”

Simon said a real favourite amongst Manawee customers was the Magnolia Teddy Bear.

“This evergreen tree will bring a blast of green to your garden with its deep green, glossy foliage,” he said. “From early spring and into summer they produce a stunning creamy white flower that can be as large as a dinner plate.

“Choose matching pots and this easy-to-grow plant makes a stunning feature entrance.”

Crepe Myrtle are among the world’s best flowering trees. A deciduous species they are great in a pot in a courtyard or on a balcony.

“Their colourful display of flowers can range from white, pink, mauve or purple and the bees love them,” Simon said. “For an even more stunning display look out for the new ‘Diamonds in the Dark’ Crepe Myrtle, with near-black foliage creating a stark contrast to the vibrant flowers.

“Just remember these guys drop their leaves and flowers so don’t place them overhanging white pavers or tiles.”

For a softer look to your pot, choose smaller plants to underplant, with Simon recommending plants that flow over the side of the pot such as Dichondra ‘Silver Falls’ which loves full sun and is drought tolerant.

“Fruit or citrus trees are also perfect in pots,” he said. “Lemons and limes are easy to grow with minimal care and you’ll be rewarded with delicious fruit for years to come.”

According to Simon, the most important thing is to always use a good quality potting mix.

“Don’t be tempted to just add some extra dirt from the garden into your new

pot,” he said. “This can lead to drastic problems relating to drainage and long term success of a plant.

“If you have a super large pot, consider drainage gravel, or other free draining material to help fill some of the volume, before finishing with a high quality, premium potting mix.”

POTTING MIX ADVICE

- Potting mix is specifically designed for growing plants in containers and pots and is composed of ingredients that hold onto water and nutrients or promote good drainage.

- A premium or red tick potting mix contains a minimum of three-months plant feed, while a black tick or regular grade will need to be fertilised immediately.

Magnolia Teddy Bear Crepe Myrtle

Crystal Bylett

Sunshine Living Tile & Stone

HELLO Sunshine

How and when was your business born?

Sunshine Living Tile & Stone was born four years ago after both hubby Ben and I had been in the stone and tile industry for 20 years in Sydney.

We saw there was a need to supply some really cool and different products on the Sunshine Coast.

What do you love about your business?

Firstly, I love meeting all the interesting people that walk through the door each day. Then diving in deep with unique products to help their dreams come true!

How does your personal style translate to your business?

I love being unassuming with design… taking simple everyday products and using them in different ways.

I love using classic concepts with new products so the concept stays timeless.

What is something that people don’t know about your business?

Oh there are lots of things actually:

- We offer free design consultations;

- We are bigger than we look, the showroom has so much product that we had to extend out the back to fit it all in;

- We have two warehouses, one in Brisbane and one in Sydney;

- We have two trucks and a local van delivering orders locally, along the east coast and Australia-wide; and

- Our online shop is about to launch.

What sets your business apart?

Definitely our experience and

knowledge of the products and their capabilities combined with our love of design and keeping up with the latest trends and products.

We also specialise in stone cladding and have a dedicated installation team for local jobs.

Tell us about what you stock.

All those pretty things you see in pinterest and instagram is our thang!

If we don’t have it on the shelves we will know where to find it.

What is popular right now?

Oh that’s a hard one… I think everything can look amazing when it’s in

the right place.

Though, I’ve always been a fan of checkerboard and people are starting to get brave enough to give that a go now.

What item can make a space come alive?

Stone Cladding for sure!

It doesn’t take much to incorporate it into a space but it really adds that great WOW feature people are looking for.

What can we expect to see this season?

We are seeing a real shift to people using travertine, limestone and large porcelain throughout their homes as the main flooring over concrete and timber.

It’s more durable and everlasting which

PHOTOS: MEGAN GILL

people are starting to realise.

What’s popular in texture and tones?

Peachy, terracotta tones have been great and will be around for longer and blues are coming through again, which is great to see.

What are the current colour directions?

Things are starting to shift from the ‘White Wash’ look with splashes of bold colours and playful patterns being added. We will be seeing more of the ‘Mod

Med’ look with checks and stripes coming through for a while longer.

Large floral prints and bold colours will come back to dark moody concepts. What styling advice do you have?

Never, never, never copy or follow trends for the sake of it!

Work out what colours make you happy and what ‘feeling’ you want from the area and work with that as your design goal.

FAVE FIVE

Fave Hobby: Walking my dogs and yoga

Fave Drink: Diablo Alcoholic Ginger Beer

Fave Food: hands-down, the Beef Rotis from Heirloom in Coolum!

Fave Saying: “If you love it, use it!”

Fave Style: Anything Mediterranean for style, food and vibes!

Keep it simple, commit to your concept and if there is anything that you truly love and must have - use it and make everything else fit in around it.

What do you love about being here?

The people for sure, Sunny Coasters are real go-getters!

They follow their dreams and create amazing things.

I’m always inspired by people who back themselves.

Keep it simple, commit to your concept and if there is anything that you truly love and must have - use it and make everything else fit in around it.