IN NOOSA MAGAZINE | IN32 WINTER 2022 by IN Noosa Magazine

I’M YOURS, TAKE ME! ISSUE 32 | Winter 2022

CONNECTING COMMUNITY THROUGH STORYTELLING

IN NOOSA MAGAZINE

ISSUE 32 Winter 2022 www.innoosamagazine.com.au

a s o o N

NATURALLY

INFORM

INDULGE

INSPIRE

more than a magazine www.innoosamagazine.com.au

THE TEAM

DEB CARUSO

PAUL BIRD

JOHN CARUSO

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 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.

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

ALI SMITH

CARLIE WACKER

GEORGIA BEARD

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.

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

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

GEOFF WARD

SHONA SMITH

PUBLISHER + EDITOR-IN-CHIEF

PUBLISHER

DESIGN + OPERATIONS MANAGER

DISTRIBUTION

ASSISTANT EDITOR

WRITER + CONTENT CREATOR

CLIENT SERVICES MANAGER

Geoff has spent his working life as a pharmacist and these days calls Noosa home. He played tennis competitively for 40 years and while his wife Rachel runs Lovely Things Gift Shop in Noosa, Geoff has opted to be our ‘man on the streets’ taking over delivery and distribution of the magazines. He’s keen to meet you and to get to know you if you’re a business owner or operator who has one of our magazine stands.

PHOTOGRAPHERS

WRITER/PODCASTER/MC

After almost 40 years working in publishing and three years delivering 19 publications for IN Publishing, Shona is leaving us to try her hand at real estate. From the bottom of our hearts, THANK YOU SHONA for all you have done Discover 100+ interviews on the for the magazine and for our clients and community! You are a Everyone Has a Story: rockstar and we love you! We Conversations from the Sunshine know you won’t be far away and Coast and Noosa podcast! you have lifetime membership to our launch parties and events! With love and appreciation always. Good luck!

Editor’s Note

here has the year gone? I’m sure I’m not the only one shocked by the sudden short days and crisp (albeit wet) air. At least we have events and festivals galore to help us get through the chilly days and nights ahead! Noosa Alive! is back and celebrating twenty years with what I think is shaping up to be its best program yet - some events are already sold out and there’s more to be announced; and just down the road, Horizon Festival returns to connect, delight and disrupt. Sadly, no Noosa Eat + Drink but The Curated (side) Plate is dishing up a 2022-sized serving of scrumptious events and we’re getting INvolved with our own part in the program; Matt Golinski shares his favourite foodie events that are just an hour or two up the road; we’re helping The River Read girls host some Literary Lunches with visiting authors in favourite local venues; and don’t miss our Winter Wine Lunch with Brokenchack Wines at Alba by Kuruvita! It’s sure to sell out! If you’re staying in, cook up a feast with recipes galore INside the mag and as always, there’s lots of INteresting new chats on our Everyone has a Story: Conversations from the Sunshine Coast and Noosa podcast! Snuggle up and get cosy - this edition is packed with great stories to INform, INdulge & INspire!

Deb

Deb Caruso

FIND US #innoosa KATJA ANTON katjaanton.com

MEGAN GILL

megangillportrait.com

IAN WALDIE ianwaldie.com

Stay INformed with our e-newsletter: www.innoosamagazine.com.au

SPRING 2022 DEADLINES FLORENCE LEMYRE florencelemyre.com

Bookings close: 1 August 2022 Art Deadline: 8 August 2022 hello@inpublishing.com.au www.innoosamagazine.com.au

GISELLE PETERS

giselleimages.com.au

WINTER 2022

in CONNECTING COMMUNITY THROUGH STORYTELLING EVERYONE HAS A STORY. Conversations FROM THE SUNSHINE COAST AND NOOSA

Proud publishers of VanillaFood The Cookbook ON SALE NOW at www.vanillafood.com.au

MORE THAN A MAGAZINE Print | Digital | Social | Podcast | Events Winners of the 2021 and 2019 Sunshine Coast Business Awards, Creative Industries

CALL US TODAY ABOUT YOUR PROJECT DEB CARUSO 0428 853 224 www.innoosamagazine.com.au | www.hellosunshinemagazine.com.au

CONTRIBUTORS HELEN FLANAGAN

MATT GOLINSKI

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!

JENNIFER SWAINE

BUSINESS

MICHAEL BRENNAN

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 on a daily basis.

TONY COX

FOOD

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

ART

The Director of Noosa Regional Gallery has been described as an ‘accidental curator’ as a prize-winning painter and sculptor who has moved from creating works to curating them. It all began when he opened The Trocadero Art Space in Footscray to build an arts community in the area. Fifteen years later it is still standing and we are lucky to now have him taking the arts to a whole new level in our region.

NEKITA ROBERTS

DRINKS

POETRY

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 Noosa.

Writing as The Australian Poet, Nekita’s observations of nature, the ocean, and the beauty of the Coast have captured the hearts and minds of her readers and thousands of Instagram followers. Nekita’s love of the printed word has seen the release of her beautiful hardcover poetry book The Native Heart featuring stunning illustrations by her sister Jaclyn. Discover Nekita and her work at www.theaustralianpoet.com

KATRINA THORPE

COURTNEY ALDERSON

WELLNESS

PETE GOODLET

GARDENING/ART

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

DANNI MURRAY

WRITER

Courtney is a ‘heart-writer’ and an avid wordsmith, inspiring readers through the written word. With 18 years’ experience as a rural journalist, PR consultant, writer, digital marketer and strategist in diverse industries, Courtney has a deep appreciation for community and a love of storytelling. She’s a mum to two wild boys, a student herbalist, and owner of a skincare brand called Yard Skincare | botanical beauty co.

With qualifications and years of experience in health, wellness, beauty, management and business, culminating in the creation of the award-winning ikatan Spa, Katrina has a passion for everything relating to the wellness world and loves to share her knowledge, experience and research. She is an active member of our community with involvement in tourism and charity work.

JACKIE HILLEGERS

MINDFULNESS

ERIN YARWOOD

FITNESS

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

HOME EDITOR

Acclaimed Sunshine Coast Interior Designer, Danni Morrison specialises in mid-to-high end projects both in residential and commercial design. With a passion for designing spaces from the ground up, her clients will tell you she delivers much more than your typical Interior Designer. Danni’s holistic approach to the creative process, quirky personality and “start to finish” ethos has attracted numerous and varying clients all over the coast.

Erin has been working in the fitness industry for over 15 years now, and still absolutely loves her job to bits! She runs her unique fitness studio E Fitness in the beautiful hinterland township of Pomona, with stunning views of Mt Cooroora and trains her clients under the strict supervision of her toddler Aluna and baby Tillie.

Handmade cakes & pastries

E R ONLI NE D R O . f o n a s f a n c i e s .c o

m.a

WINTER 2022

INSIDE

MORE THAN A MAGAZINE Print | Digital | Social | Podcast | Events

Stay INformed with our e-newsletter: www.innoosamagazine.com.au

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.innoosamagazine.com.au

12 INSPIRE

Meet the inspiring couple taking on the world with art and music.

INFORM Noosa Alive! celebrates 20 years and we’ve got lowdown on the best shows in town!

DISTRIBUTION: For winter, 13,000 printed copies available throughout Noosa and surrounds in locally-designed and handcrafted magazine stands. IN Noosa Magazine is also supplied to local businesses and visitors through its tailored distribution process. IN Noosa Magazine is a free publication (subscriptions available) published four times per year by 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 IN Noosa 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.

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

130 IN THE HOME Warm up your home for winter with great local homewares and furniture finds.

2019 SUNSHINE COAST BUSINESS AWARDS CREATIVE INDUSTRIES

154 IN THE GARDEN

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

ON THE COVER The Fluted Vase by Wendy Peters, Read Wendy’s story on page 10. www.wooart.com.au

IN NOOSA Magazine is printed on 100% recyclable paper. Made with love. Please enjoy!

IN Noosa Magazine

Meet the lady behind one of the region’s oldest plant nurseries, Manawee Garden Centre.

32 INDULGE Matt Golinski dishes up mouthwatering recipes that are sure to keep you feeling warm and wonderful this winter.

EVERYONE HAS A STORY. Conversations FROM THE SUNSHINE COAST AND NOOSA

100

IN FASHION

IN SIDER Discover the savvy business secrets behind these leaders of luxury.

We take over Noosa Junction with our fashion forecast for a hot winter wardrobe!

PODCAST Download the Everyone Has a Story: Conversations from the Sunshine Coast and Noosa podcast with 100+ interviews and fresh content regularly! Including: Harri Jones, Josh Smallwood, DÈ SAINT, Peter Kuruvita, Mark Webber, Mayor Clare Stewart, Matt Golinski + more...

WINTER 2022

IN TOWN

BASKING BRILLIANT! Event: Hello Sunshine Magazine Bask Wine Lunch Venue: Bask Eumundi

The Hello Sunshine Magazine wine lunch at Bask Eumundi saw guests enjoying superb local produce with delicious wines from Gilbert Family Wines in a stunning setting. What a way to spend a Friday afternoon! www.baskeumundi.com.au PHOTOS: MEGAN GILL

ARCADIA ART Event: With the Sun in My Eyes Mitchell English solo exhibition Venue: Arcadia Street Gallery Art lovers toasted Mitchell English’s lastest exhibition at his Arcadia Street Gallery in the centre of Noosa’s most vibrant bar and dining precinct! Sign up for updates on the latest exhibitions showcasing and promoting exceptional work from Australia and abroad.

www.arcadiastreetgallery.com.au PHOTOS: DEB CARUSO

40 UNDER 40 Event: 40 Under 40 closing party Venue: Butter Factory Arts Centre, Cooroy It was on for young and old with the 40 Under 40 closing party announcing the winners and celebrating another succesful exhibition of upcoming local talent. The future looks bright! www.40-40.com.au Read all about the winner on page 126. PHOTOS: DEB CARUSO

Tag yourself and your friends at our events #innoosa IN Noosa Magazine

@innoosamag 8

/InNoosaMagazine @InNoosaMag

IN TOWN

SEASIDE SUNSHINE Event: Hello Sunshine Magazine Spring Launch Venue: FS8 Coolum The sun shone for a sunset celebration of the latest edition of Hello Sunshine Magazine. Guests enjoyed local drinks and nibbles on the rooftop deck while checking out FS8 Coolum - the new fitness destination combining the best bits of Yoga, Pilates, and Tone. www.hellosunshinemag.com.au PHOTOS: EMILY HUNT

TINY HOME, BIG ACHIEVEMENT Event: Youturn Youth Support Thank You event and Tiny House launch Venue: Tait Duke Community Cottage Special guests joined Youturn Youth Support CEO Dr Tanya Bell to thanks its supporters, partners and philanthropists that have helped them grow over the past 30 years - and to unveil its locally-made Tiny Home as part of its commitment to assist youth with transitional housing. www.youturn.org.au PICS: DEB CARUSO

Send your event to hello@inpublishing.com.au

Visit www.innoosamagazine.com.au for more social pics and the latest events. 9

WINTER 2022

IN THE STUDIO

UP THE GARDEN

h t a P

After one art class revived an old passion, Wendy Peters explores her love for native and foreign flora on the canvas. Georgia Beard discovers how our cover artist immerses herself in the details of still-life botanicals.

rtistic inspiration finds Wendy Peters in the ordinary, unpretentious moments of life.

As she walks her spoodle, Ralph, along the lush, wooded roads of her Noosa neighbourhood, she sees it all come to life as if on a canvas. “Nature is my muse,” she said. “I’m inspired by the seasons and the transient nature of the botanical world. “I find beauty in a bud, a flower in bloom or one that is dropping its petals.” In the immeasurable scope of the natural world, it’s enough to capture one leaf or blossom – simple at first glance, but just as intricate as the landscape around it. With only a few years of experience behind her paintbrush, this is where Wendy’s artistry flourishes. “Many of my paintings are large scale with close-focus blooms,” she said. “This creates a contemporary and modern feel as well as showing beautiful details from afar.” “I’m also fascinated by the reflection of light through glass which led me to IN Noosa Magazine

Wendy Peters in her studio paint a series of small glass vessels holding a single native bloom.” Chosen for our front cover, The Fluted Vase features a yellow grevillea sprouting from a glass vase, painted with the precision of a botanical scientist. The same can be said for Wendy’s entire portfolio – complex and vibrant studies of tulips, poppies, gum nut blooms and the occasional pet portrait. Wendy’s eye for detail developed from a life in the creative industries, working in fashion and interior design, restoring historic houses and building country homes. Since moving from the UK to Australia with her husband in 2004, she was a cosmetic tattoo artist before shifting from a skin canvas to a cotton one. The last time Wendy held a paintbrush, she was 15 and attempting to recreate the album cover of Marvin Gaye’s I Want You. More than 40 years later, she taught herself to paint small watercolours of pets, flowers and beach landscapes. Then she experimented with new mediums such as large canvases, acrylics and oils, and found her passion. 10

Fragile Heart “A couple of years ago, a friend suggested we attend a watercolour workshop where we learnt how to paint a palm leaf,” she said. “I was hooked. The very next day, I bought a set of watercolour paints and spent every spare minute painting. “I felt I had come home, and it was as though I had no say in the matter. I had to paint.” Alongside botanicals, she now paints abstract works on wooden panels with oil, alcohol ink, cold wax and natural

IN THE STUDIO

Nutsy Gums

Gum Nut Alley

The Fluted Vase

I felt I had come home, and it was as though I had no say in the matter. I had to paint. seen in a single flower, leaf or plant and feel like they can reach out and touch the petals, as if they are floating off the canvas.”

Parfaite Plisse materials. Her most recent abstract piece

consider a single colour.

– a gift for her nephew’s wedding –

“Some of my paintings might take weeks to finish, as I work in many layers and glazes to create richness, saturation of colour and depth to the artwork,” she said. “I want to bring a piece of nature into the home through my paintings and create an emotional response.

layers the waves and shoreline of a shifting blue seascape, with sand from Noosa mixed into the paint for texture. When painting the flora she encounters in daily life, Wendy uses photographs to outline her piece before altering the colours with her own colour palette. She also considers light sources, which are integral to creating shadows and highlighting the many hues and tones visible in what audiences would

“Being in nature creates a sense of calm and peace, and I would like my paintings to evoke the same feeling. “I would also like the viewer to be drawn to the incredible detail that can be 11

This October, Wendy’s lifelike botanicals will bloom from her home studio as part of Noosa Open Studios. The Art Trail invites locals and visitors to explore Noosa’s artists and artisans in their workspaces over nine days. Wendy is also creating an exclusive range of works depicting ginger flowers, featuring at the Ginger Factory. All will be available as prints in the coming months. To view or purchase Wendy’s botanical and abstract artwork or request a commission, visit www.wooart.com.au WINTER 2022

IN SPIRE

She is a world-famous DJ, vocalist and producer; he is a renowned wood carving artist, animal lover, environmentalist and planet crusader; together, they are an epic couple of global proportions. Carlie Wacker catches up with the powerhouse duo of DÉ SAINT and KC Vidur before they head off to work their magic during Euro Summer.

EPIC

e l p u o C

É SAINT and KC Vidur make loving fun and live life to the absolute fullest. These locals are a couple you cannot help but admire and live vicariously through. It is full steam ahead for the talented team as 2022 shapes up to be a banger for both.

Although Kay (pronounced Kai) is well known locally, this German-born wood maestro has seen his career really start to take off - and the public recognition is deserved. He only uses sustainablysourced timber from the Sunshine Coast and the Northern Rivers area to custom make pieces that reflect his deep connection to the ocean. Kay’s works have been shipped to customers across Australia and throughout Europe with public art pieces on display at Peregian Beach Hotel; El Capitano; Boom Shankar; The Atlantic, Byron Bay and more For the last 12 months Kay has been working on a special commission – a project named A Tree With A Story to Tell. In the 2019 bushfires, a giant Norfolk Pine died at Peregian Beach but it will continue to tell it’s story thanks to an inspired idea for a sculpture and Kay’s talents. The Pine has been reborn as an Environmental Message Post in a collaboration between local architect Sharyn Kerrigan, Peregian Beach IN Noosa Magazine

KC Vidur and De Saint. Photo: Kelli Jean Black Community Association member Rochelle Gooch and Kay. Located at the Southern beach access of the Peregian Beach foreshore park (access 59), it is thought to have suffered heat stress after the 2019 bushfire that threatened the village. Funded by the Peregian Beach Community Association, Noosa Council and the Federal Government through its National Bushfire Recovery Fund, the remaining 4.5 metre stump has been carved into a story of the magnificent marine creatures along this part of the coast, the region and it’s nature wildlife and fauna. Although Kay’s masterpiece will gradually weather and erode it will continue to tell an important story as new native trees around it grow to help 12

protect the fragile dune system. Kay has also just wrapped up his first solo exhibition entitled Deep Connection under the Artist in Residence program at the Butter Factory Arts Centre in Cooroy. DÉ SAINT has notched up her 7th year as musical director for Australian Fashion Week; working with designers such as AJE, Bondi Born, Albus Lumen and more. She recently signed a record deal with Vicious Records (the longest and most successful dance label in Australia) as they celebrate 30 years in the business. With a long list of the most incredible international DJ’s remixing their classic tracks, DÉ SAINT has been given the honour of remixing a John Course track - he is the House Music God of Australia.

IN SPIRE

Hollywood royalty Tom Hanks,” she said. “I’m DJing the Red carpet action and I’ll close the night out with the VIP after party, it’s going to be HUGE!” Other highlights include: • 2018 exclusive VIP party for Monsieur Christian Louboutin • 2019 YouTube Music Festival [supporting Pnau] • 2019 Louis Vuitton After Dark [w/ Flume and Vera Blue]

KC and A Tree with a Story to Tell Pic: Kelli Jean Black. DÉ SAINT with Monsieur Christian Louboutin. Pic: Chloe Paul If that’s not enough, she is about to release her latest track Girl DJ with her current single Zephyr sitting in the Aria Club charts for 22 consecutive weeks. They can’t sit still yet, an exciting stint in Europe awaits! KC Vidur has works commissioned and DÉ SAINT has gigs in Paris, Berlin, Munich and Mykonos. With all the amazing events and shows

around the globe I had to ask DÉ SAINT for her fave gigs of all time and she came back with this impressive line up: “Well my next big gig which may end up as my most fav to date will be performing the Australian premier of Baz Luhrmann’s new biopic film ELVIS on the Gold Coast with the full cast flying in from around the globe including

• 2022 AUS F1 Grand Prix opening + closing DJ performance + GOTG [for Heineken], she has been playing for AUSGP since 2018 • 2020 + 2022 MONA [The Museum of Old and New Art] outdoor concert Holy wow! “I am very fortunate to now be in my 2nd year performing at the world-famous MONA in Hobart,” DÉ SAINT says. “Would you believe the music curator for MONA who books me direct is the bass player from the Violent Femmes? Epic stuff!” Hell yes – EPIC is the best way to describe this couple with the wood and world at their fingertips. Safe travels superstars.

WINTER 2022

Tropicana Putt Putt 1

Meet you at the green, because we’re ready to par-tee. Grab a club, collect your ball, and have a tee-riffic time in Centre these School Holidays! Putt your way through 6 holes, challenged by fruity objects, interesting obstacles and fun props. It’s the best by Par fun you’ll have these holidays with plenty of fun photo opportunities throughout. Dates: Monday 27th June - Saturday 9th July Times: 9.30am - 1.30pm daily Cost: Gold Coin Donation to Wishlist Visit noosacivic.com.au for more information.

Big W Woolworths 100 speciality stores 28 Eenie Creek Rd (Cnr Walter Hay Drive) Noosaville Ph 5440 7900 IN Noosa Magazine

e s u a c good

IN STORE

GIVING FOR A

Noosa Civic Shopping Centre has remained a staple in the lives of Noosa because it literally places compassion at the centre of its operations. Georgia Beard discovers how recent initiatives have supported the community in times of need and reveals an exciting new course for a good cause.

and our Mother’s Day Charity Gift Wrap raised $1,337.50 for Red Cross, thanks to our generous community.”

s the needs of our community shift, Noosa Civic Shopping Centre adapts. Almost sixteen years of business has seen changes to shopping habits and patterns but one component has always remained at the core of Noosa Civic’s operations – compassion.

Noosa Civic’s charity initiatives prove retail destinations can and should embody values beyond simply profit. As a social hub for our community, the Centre not only takes but creates opportunities to make a positive difference in people’s lives – and they couldn’t do it without the support of locals.

Part of Noosa Civic’s mission is to assist local groups that provide for vulnerable families and it strives to develop new ways of engaging its customers to support locals in need. School holidays at Noosa Civic signal the start of new activities and initiatives that always put the ‘fun’ in fundraising. This winter, things are getting fruity with the fun and flavoursome Tropicana Putt Putt that will see you sink putts to support children in hospital a gold coin donation to Wishlist. Meet at the green (and orange, lemon and lime!), grab a club and collect your ball for a tee-riffic time putting your way through a citrus-soaked six hole course. Taste sweet victory with watermelon, orange, lime, pineapple, banana and cherry fairways as you overcome fruity objects and interesting obstacles. Grab your scorecard to challenge friends and family! It’s the best fun by par you’ll have these holidays with plenty of fun photo opportunities. As the kids take on this tropical challenge, they get to share the joy with other kids whose holidays might look a little different this winter. Gold coin donations assist in delivering distraction aids to children in hospital. Provided by Wishlist, the presence of the ‘Calm Fairy’ brings a little stillness and relaxation to the Children’s Ward two days a week. Tropicana Putt Putt will be split into two locations with three holes each – one outside Woolworths and one next to the

For more information about Tropicana Putt Putt and other activities, visit www.noosacivic.com.au Food Court. The golf courses will be open from Monday 27 June to Saturday 9 July from 9.30am to 1.30pm daily and is ideal for kids over the age of three. Big W at Noosa Civic has introduced Toys for Joy which recycles old toys to help build new playgrounds and experiences for kids in need. In conjunction with Terracycle, the donation bin for pre-loved toys reduces landfill and offers an easy and accessible disposal alternative. Noosa Civic’s support for struggling communities doesn’t end there. Recently, the Centre aided the recovery of regions hard-hit by flooding events. Marketing Manager Aimee Dodge extended a heartfelt ‘thank you’ to the community who participated in the fundraising efforts which saw more than 400kgs of non-perishable donations at the Centre’s Flood Relief Drop Off Point. “It was rewarding to work with OzHarvest Sunshine Coast to distribute donations to those affected by floods in the Gympie community,” Aimee said. “The Little Community Pantry outside Woolworths also received essential foods, toiletries, baby formula, nappies and more which were distributed by OzHarvest volunteers to Gympie locals; 15

WHAT'S ON KID’S MORNINGS Every Tuesday from 9.30am to 10.30am, Kid’s Mornings turn a boring shopping day into an exciting play date for an hour of fun with a professional entertainer! Located just beside the Centre’s play space, check out the upcoming weekly themes: 7 June – Fairy Gardens 14 June – Puppets 21 June – Cowboys & Cowgirls 28 June – Winter SHOP & WIN FOR YOUR SCHOOL Upload a photo of your receipt/s from purchases made at Noosa Civic until 8pm, Sunday 19 June 2022 to reward your school! Select a participating school to allocate your points towards. Each dollar spent equals one (1) school rewards point. The school with the most points wins $2,000! Plus, for each receipt you submit you will receive one entry into the draw for a chance to win a $500 Noosa Civic Gift Card! Participating Schools include: Eumundi State School, Noosa Christian College, Noosa Pengari Steiner School, Noosaville State School, St. Thomas More Primary School, Sunshine Beach State School, Tewantin State School. WINTER 2022

IN NOOSA

BEACH

! s e b a B

IN Noosa Magazine’s autumn launch at Noosa Festival of Surfing was all about babes on the beach.

e love a launch party, particularly when we get to put our feet in the sand and celebrate the Noosa Festival of Surfing! Also returning to the sandy shores of Noosa Main Beach was the IN Noosa Fashion Parade curated by our superpassionate Fashion Editor Carlie Wacker and featuring local boutiques, brands and babes on the catwalk! Lou from Surrender Dorothy did a stunning job with fun hair and makeup - and as a model! The IN Noosa Magazine team and VIPs enjoyed delicious food by The Ohana Group, beverages from our favourites at Sunshine & Sons, Heads of Noosa and Diablo - and we were kissing babies like there was an election looming!

IN Noosa Magazine

PHOTOS: FLORENCE LEMYRE

IN NOOSA

IMAGE:Tourism Noosa

From the Coast

to the Hinterland

FREE BUSES EVERY WEEKEND

CATCH A FREE BUS AROUND NOOSA 147 DAYS A YEAR

THE FREE WEEKEND BUS TRIAL INCLUDES ROUTES 626, 627, 628, 629 AND 632 ONLY 17

WINTER 2022

d a e R

PHOTO: IAN WALDIE

IN THE BOOK

BETWEEN THE LINES

The River Read unites readers with their favourite writers as they wine, dine and discover the stories behind award-winning novels. Georgia Beard turns the page on the bookstore’s Literary Lunches coming to Noosa this winter.

t the end of a tiring day, the one thing I long to return to is the book on my bedside table. It has all the ingredients of a riveting mystery – a close-knit community; a secret behind every door; a protagonist haunted by their past mistakes who shows up to make them right. As I turn the pages, the unanswered questions weave around each other until they’re caught in a knot. The suspects, the strange behaviours, each character’s emotional baggage slowly revealed – it’s never enough to untangle the mystery. The real culprit slips by undetected until the final act. When I close the book, there’s still one secret left to uncover: How did the author write such a convoluted yet satisfying story? Discovering an author’s writing process enriches the reading experience. You develop an appreciation for the effort poured into a novel. You find out who inspired the author’s characters, how they knew what clues to drop and what disturbing topics they researched online without getting flagged by ASIO. The best part? Learning more about the fictional world you’ve fallen in love with! The River Read owners Natalie and Lucinda love to to connect writers and readers. The Noosaville bookstore’s Literary Lunches invite authors to share insights into their latest novel over lunch at beautiful local restaurants. IN Noosa Magazine

The River Read owners Natalie and Lucinda You can meet the mastermind behind your favourite books, enjoy a lunch with fellow fans and get your hands on a signed copy of the latest tome.

second woman is abducted.

It’s encouraging for authors to emerge from their writing caves to connect with readers and share their story with passionate readers ready to listen.

Both missing women have dark secrets that Cyrus must unravel to find them – and he and Evie know better than anybody how the past can come back to haunt you.

This July and August, The River Read has a line-up of Literary Lunches exploring the genre of mystery, from cosy village secrets to crime thrillers. Stay tuned for future announcements, including Natasha Lester this October!

The only witness is Evie Cormac, a troubled teenager with an incredible gift: she can tell when you are lying.

Here’s what’s on offer over winter: Lying Beside You, Michael Robotham Friday 15 July, Frenchies Brasserie Two missing women. One witness. So many lies… Lying Beside You is the brand-new thriller by the numberone bestselling and award-winning master of crime, Michael Robotham. Twenty years ago, Cyrus Haven’s family was murdered. Only he and his brother survived. Cyrus because he hid. Elias because he was the killer. Now Elias is being released from a secure psychiatric hospital and Cyrus, a forensic psychologist, must decide if he can forgive the man who destroyed his childhood. As he prepares for the homecoming, Cyrus is called to a crime scene in Nottingham. A man is dead and his daughter, Maya, is missing. Then a 18

LITERARY LUNCH WITH MICHAEL ROBOTHAM Friday 15 July, 12noon Frenchies Brasserie, Noosaville $75pp include 2 course lunch and glass of wine. Scan the QR code to book. Bookings essential.

IN THE BOOK himself back in the place he grew up - home to his complicated family history, a scarring relationship breakdown and a very public and career-ending incident. As Reid’s investigation unfolds, nothing is as it seems: rumours are swirling about the well-liked young woman who crashed the car, killing her professor husband, and there are whispers about a second local student who has just disappeared. As Reid veers off course from the job he has been paid to do, will he find himself in the dangerous position of taking on the town again?

LITERARY LUNCH WITH JP POMARE Wednesday 10 August, 12noon, Whisky Boy, Noosaville $75pp include 2 course lunch and glass of wine. Scan the QR code to book. Bookings essential. The Wrong Woman, JP Pomare Wednesday 10 August, Whisky Boy A private investigator returning to the hometown he fled years ago becomes entangled in the disappearance of two teenage girls in this crime thriller. Reid left the small town of Manson a decade ago, promising his former Chief of Police boss he’d never return. He made a new life in the city, became a PI and turned his back on his old life. Now an insurance firm has offered him good money to look into a suspicious car crash, and he finds

PLUS! Don’t miss the chance to find out about the upcoming eight-part series of his book, In The Clearing - retelling the story of the infamous Australian cult, The Family. The Bellbird River Country Choir, Sophie Green, Thursday 18 August, 250 Grammi This is a warm-hearted story of fresh beginnings, unexpected friendships and the sustaining power of love and community, from the Top Ten bestselling author of The Shelly Bay Ladies Swimming Circle and Thursdays at Orange Blossom House. Bellbird River, 1998: Teacher and single mum Alex is newly arrived in the small NSW country town of Bellbird River after escaping the city in search of a change of pace and the chance to reconnect with her young daughter. Across town, well-known matriarch Victoria and her globe-trotting, operasinging cousin Gabrielle find themselves at a crossroads in their personal and professional lives, while local baker

LITERARY LUNCH WITH SOPHIE GREEN Thursday 18 August, 12noon, 250 Grammi, Noosaville $75pp includes a twocourse lunch and glass of wine. Scan the QR code to book. Bookings essential. Janine and newcomer to the district Debbie are each secretly dealing with the consequences of painful pasts. With its dusty streets, lone pub and iron-lace verandahs, Bellbird River could just be a pit stop on the road to somewhere else. But their town holds some secrets and surprises - and it has a heart: the Bellbird River choir. Amid the melodies and camaraderie of the choir, each of the women will find the courage to leave the past behind. And together, they’ll discover that friends are much closer to home than they’d ever realised.

NEW BOOKS AND THE BEST COFFEE IN TOWN!

Bea

ur Event Book Yo Today! Tickets QR code Scan the ry in the sto e v o ab

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IN RAPTURE

CELEBRATING THE 20TH ANNIVERSARY! Prepare to be dazzled by inspirational performers, musicians, actors, authors, artists, chefs and a Hollywood legend. Helen Flanagan heads backstage with Festival Director Ian Mackellar to explore the 20th anniversary line up at NOOSA alive!

James Morrison

occasional harmonica. Inspired by Frank Sinatra’s partnership with orchestrator Nelson Riddle, Kelly and Grabowsky dive deep into “torch song” territory.

Festival Director Ian Mackellar has been at the helm for 12 years and together with the team of mostly volunteers, is committed to delivering a 20th year celebration that is diverse, entertaining, accessible and inclusive and of course memorable. Let’s see...

“The reason I love working with Paul is that he always surprises me,” said Kelly. “He is endlessly fertile, turning my songs inside out and upside down and finding things in them I did not know were there. And that makes me sing them differently. Singing with Paul is like walking a tightrope. It is as if we are acrobats together. We must pay serious attention to one another to pull the songs off. I like that.”

ith more than 25+ events NOOSA alive! celebrates the essence of our region - its diversity, beauty, tenacity, First Nations culture and vibrant creative community with innovative theatre, music, cabaret, dance, visual art, even family-friendly events and free shows on offer this year.

The triple ARIA award-winning Grigoryan Brothers, Slava and Leonard have created an expansive, yet intimate, musical vision of what it means to be Australian. This is Us is an original musical reflection of Australia, inspired by iconic objects from the National Museum. Crafted around 18 personally selected and culturally significant objects choosing artefacts representing some of our First Nations’ history as well as colonisation, migration, innovation and stories of love and loss. Don’t miss this moving and poignant performance. To call Paul Kelly and Paul Grabowsky Australian music royalty is no exaggeration. Sharing the stage, the two Pauls are even more than the sum of their astronomical parts, bringing their ARIA-winning Please Leave Your Light On album to the stage. This show is a deep dive into Kelly’s beloved songs - and Grabowsky’s astonishing powers to reimagine them - with nothing more than that voice, a piano and the IN Noosa Magazine

Grabowsky added: “Paul is a generous collaborator, always listening closely to what I am doing, and giving me the freedom to bring my own interpretation to the songs. I think people will hear, and hopefully enjoy, the deep communication that we are bringing to the performance.” Head to Paris Underground. Crazy. Sexy. Cool. An eye to the dark side; a night to remember! Draw the curtain on a stage that will darkly seduce and intoxicate you with a moveable feast of song, dance, burlesque, comedy, circus and cabaret. You will witness astounding acts of magic and illusion, spectacular tap dancing, brilliant burlesque, breath taking aerials, quirky circus and incendiary song in a classic European cabaret and variety show. Including the striking and rare magic of Julia Madotti, one of Australia’s few female magicians and illusionists; the beauty and grace of circus artiste and aerial angel Hannah Trott; the dynamic 20

Trumpet virtuoso James Morrison is thrilled to return to Noosa with new numbers and blasts from the past. punch and rare skill of tap king Eden Read; the i- demand charming chanteuse, singer and actor Aurora Kurth; the dynamic dancing and sultry smoulder of burlesque artist and showgirl Mimi Le Noire; the comedic, the talented circus performer Tim Rutty and MC maestro Monsieur Marveaux, and but not least, the comedic and devilishly handsome Richard Vegas! Check out the Express version at 5pm! But be quick, it’s 75% sold out, as is trumpet virtuoso James Morrison who is thrilled to return to Noosa with new numbers and blasts from the past. “I always love playing those classics people remember from previous visits, but we’re always adding new songs and arrangements to the repertoire, so the audience can expect to have an inspiring experience,” he said. “The Quartet is perhaps my best band yet – my sons William and Harry on guitar and bass, are joined by an amazing drummer Patrick Danao and a singer who manages to be both traditional (think Sarah Vaughan) and refreshing in her approach, Adelina Martinez. “I have just finished work on a new trumpet. It is gorgeous,

IN RAPTURE

21 - 31 JULY 2022 Paul Grabowski and Paul Kelly. Photo Pia Johnson. such a silky tone and really suits the more ‘intimate’ way, I like to play now.” Don’t miss it! Split your sides laughing with the Multicultural Comedy Gala - a cracking night of laughter celebrating cultural diversity with a star-studded line-up including Akmal, Georgie Caroll, Ting Lim, and Steph Tisdell who touch on cultural identity in a hilarious concoction of comedy that pokes fun at what makes us all different, but very much the same. The Festival would not be the same without a play from David Williamson AO, who with wife Kristin started the Noosa Long Weekend Festival as it was formerly known, with friends in 2002. Alas, the Gala Opening Night of Money & Friends directed by son Rory Williamson is sold out! Be quicker next time. Festival Director Ian Mackellar is particularly excited to present Noosa STARS alive! – a youth incentive program he has developed and produced to showcase talented artists aged 8-18 years. Having passed an audition, 12 finalists will be vying for the crown in a star-studded finale hosted by Damian Anthony Rossi - aka ‘Mr. Hollywood’. Art hits the high notes with the Noosa Regional Art Gallery’s exhibition of works by Fiona Foley and Michael Cook. Read all about it on page 124 with insight from Gallery Director Michael Brennan. The Hastings Street Long Lunch, will dish up creative menus from the likes of Rococo, Locale, Aromas, Bistro C, Season and Aromas. Will the colourful street performers, bubbles of Dal Zotto Prosecco and a jazz quintet inspire some dancing in the street? Most likely.

Hannah Trott - Paris Underground

and his lifetime of achievements at Noosa Waterfront for an intimate chat with son Damian Anthony Rossi. The Los Angeles-based American actor/director will share celebrity stories, hilarious anecdotes and golden memories from his colourful Hollywood and Theatre career that spans over 50 years. Having authored books and worked with many of Hollywood’s biggest film and TV stars including Charlton Heston, Dean Martin, Jessica Tandy, Alan Alda, Mark Hamill and Timothy Robbins; appeared in some of television’s most iconic series’ including M*A*S*H, The Rockford Files, and The Streets of San Francisco; as well as conducting, in-depth interviews with legendary actors such as Lord Laurence Olivier, Sir Alec Guiness and Sir John Gielgud for his book, Astonish Us in the Morning. And that is just a snippet!

JOIN US FOR 1O DAYS OF MUSIC, THEATRE, THOUGHT + PERFORMANCES

BOOK TICKETS NOW

Pulitzer Prize-winning author Geraldine Brooks AO will be IN Conversation with Lisa Millar talking about Horse, her vivid new novel for lovers of sweeping historical fiction; and the Evie Networks Marquee will again see a feet-in-the-sand, food and drink in hand, entertainment extravaganza on Noosa Main Beach from 28 to 31 July with something for everyone. From Moonlight Serenade – an enchanting evening of Opera under the Stars to a smoking-hot Jazz ‘n’ Blues finale!

Prepare for a further taste sensation on 24 July when the Apollonian Hotel comes alive for Food Presented in an Entertaining Way in conjunction with Food & Agribusiness Network and featuring the very best local producers.

Little Beanies aged 3-9 years of age will adore The Beanies direct from Sydney, with two shows on Noosa Beach and Seaside Vibes Music Festival returns with top Indy bands, including Shag Rock and Tijuana Cartel with more to be announced rocking the marquee with their high-energy music!

It’s Hooray for Hollywood and Thanks For The Memories! with the legendary Al Rossi sharing the stage

Tickets are selling fast and there’s more to come so be sure to keep an eye on www.noosaalive.com.au and be quick! 21

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Prepare yourself for ten days and nights celebrating the cultural vibrancy of our region as the Horizon Festival returns in 2022. Carlie Wacker previews the dynamic program for the Sunshine Coast’s leading contemporary multi-arts festival.

Wonderland Spiegeltent Homegrown 2022 will highlight the contemporary artists of the region showcasing projects across dance, theatre, music, visual arts, and interdisciplinary works that have been in the progress for the last six months. Performances aplenty will be driven by a desire to see art in all its forms embedded into the identity of the region. Music will highlight the connection with land with a plethora of open air gigs bringing sublime sounds to some of your favourite Sunshine Coast locations.

Dawn Awakening from Horizon Festival 2018. Photo Ben Vos Productions

orizon Festival returns to connect, delight and disrupt with a ten-day program connecting people, arts, culture and place. Local and national artists will deliver showstopping performances in music, visual art, theatre, dance, words and ideas and creative workshops. I have had the chance to look over the horizon to see what magic awaits - and my mind is blown! Evocative and thought-provoking performances in magical locations; celebrations of homegrown talent; visual art and workshops to engage and enchant; and a dedicated program connecting us with First Nations artists, the Kabi Kabi and Jinabara peoples. In fact, First Nations artists from within and outside the region will open the Festival by delivering a breathtaking Opening Ceremony at sunset in Cotton Tree on the opening Friday. Then at the closing of the festival, Dawn Awakening willl return, a stunning multi-arts celebration of remembrance, dreaming

and ritual, directed by Lyndon Davis, will take place as the sun rises over Stumers Creek in Coolum. You will dance, laugh, cry and wonder of the magic that will take place in the region’s first Wonderland Spiegeltent! Think a fantasia of fun and jawdropping acrobatics as well as an intimate space that sets the stage for side-splitting comedy or soulful singers belting out much-loved classics. We can’t give it all away but let’s just say, one of the acts may be one of Australia’s favourite “Kates”. The spiegeltent surrounds, overlooking the Maroochy River at Cotton Tree, will include a grooving garden that will become the hub of Horizon Festival with banging beats, cool cocktails and fab food to get you ready for a night that has it all - dinner, drinks and a show! Horizon Kids will surprise and delight with some of Australia’s well-known children’s entertainers as well as drop in workshops providing something for everyone. 23

Similarly, the Visual Arts Program will take advantage of the natural environment from gallery collections to on-site installations inviting you to immerse yourself in interactive and innovative art experiences. There is an abundance of workshops, field trips, a storyteller’s festival and moments in art and culture that will instil a deep sense of connection to community and pay respect to the Traditional Custodians and original storytellers of this country; the Kabi Kabi and Jinibara Peoples of the coastal plains and hinterlands of the Sunshine Coast Something truly special is on the horizon and I wish I could say more! The program officially launches 16 June so be quick to check it out and don’t miss out!

HORIZON FESTIVAL 26 August- 4 September 2022 Scan here for the program from 16 June www.horizonfestival.com.au WINTER 2022

IN LOVE

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Huxley

Ask a dog lover and they will agree that dogs are pure joy and the best mood enhancer on the planet. Carlie Wacker discovers some very special Sunshine Coast canines that are not only making people happy but truly enhancing the lives of Australian kids with special needs.

unshine Coast based not-for-profit organisation Smart Pups might just be the most joyous charity and workplace that ever existed - if you’re a lover of hounds and humans! Who isn’t?

children to access assistance dogs.

We can all thank Patricia McAlister for turning her passion into a reality.

One successful woman and her savvy dog created the change long needed to help children with special needs – dogs for kids got the tick of approval and now Smart Pups is changing the lives of some very special families.

This is a story that begins with one woman and a dog: Patricia first trained a dog to assist a wheelchair-bound child and saw such a remarkable difference in that child that she embarked on a journey to learn more from the experts and took up an internship in the America. In 2010, those skills led Patricia to launch Australia’s first and only National Training Centre dedicated to supporting children with special needs. What Patricia quickly learnt was that Australian legislation didn’t allow for IN Noosa Magazine

So, this powerhouse of a human set about lobbying the government to flip this legislation on its back and bring canine care to the kids of our nation. Zuma

One woman and a dog has grown exponentially and is now a charity that has placed 300 assistance dogs throughout Australia and the demand continues to grow. You see, Smart Pups are just that – intelligent dogs that can detect seizures before they happen, provide medical and diabetic alerts; and there are also dogs that provide assistance for 24

Kansas

IN LOVE

A Smart Pup is the missing link between a special needs child and the world.

Kevin

Leo and Jester

SMART PUP SKILLS

those with Autism or who need mobility and vision assistance. When children on the spectrum are teamed up with a canine companion it can completely change their lives by aiding their ability to cope with sensory and emotional overload. A Smart Pup is the missing link between the child and the world, guiding them through their daily routine providing a sense of safety and calm. Janelle Denny is the CEO of Smart Pups and shares the story of a local family and their canine buddy. “This mum of three autistic children was struggling with home schooling after the kids were removed from mainstream schools,” she said. “Sally the Labrador was placed with the family and within three months the kids were back in school and thriving. “This is why we love what we do,” she said. “We have seen teenagers paired with pups and go on to successfully transition into the workforce, gaining apprenticeships and jobs that previously would have been unattainable.” See how amazing dogs are? Not all of them it seems. The ladies tell me some dogs would prefer other careers. If couch surfing was a career my Swiss Shepherd Harry would certainly be in his element!

• • • • •

Lachlan and Henry With success stories to share and in increased demand, this organisation needs more space for dogs and trainers. They have plans to expand with a new National Training Centre and will be rolling out some epic fundraising events to help them train pups faster and match them with kids in need. The training centre is where the hard work happens to increase independence and quality of life for kids and their families. This early intervention therapy isn’t cheap and the training isn’t quick. It takes 14 months to raise and train a Smart Pups Assistance Dog and costs $30,000 to cover initial purchase, food, vet care and ongoing training for each dog before it becomes a permanent addition to the recipient child’s family. Currently the wait list is 24 months but with community support and funding we can close the gap and see more kids living life to the fullest with their Smart Pup and smiling faces. To assist with raising awareness and much needed funding, Smart Pups has 25

Autism Assistance Medical / Diabetic Alerts Seizure Response Mobility Assistance Guiding Assistance

just announced the appointment of Australia’s greatest Olympian and world-recognised athlete Dawn Fraser as its Patron. “The charity has some exciting fundraising events planned and with Dawn on board as an Ambassador for Smart Pups, we are confident we can raise enough money to train more dogs sooner to meet the needs of children and families in need,” says Janelle. Not only can you support Smart Pups by attending events and donating online but you can become a puppy pal and foster a dog in training, sponsor or host a fundraising event or volunteer. When the new training centre opens there will be opportunities to help on the property and Smart Pups Charity shop at Emerald St, Cooroy and Rewind & Relove Boutique on Memorial Drive in Eumundi are always happy to have new helpers. Dogs – they really are the greatest gift and remedy! I didn’t think I could love them anymore until I met Smart Pups. www.smartpups.org.au WINTER 2022

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There’s a sport that’s not as embedded as deep into Aussie culture as ‘the footy’ or cricket, yet major league American clubs are instantly recognisable global brands - you know what sport the New York Yankees, White Sox and the LA Dodgers play without anyone having to tell you. John Caruso discovers a local club that’s helping to spread some magic and mystery.

or a few years, my wife and I wondered when our son might find that ‘thing’ that makes his eyes light up. Max displayed a flair for drawing and art and as he grew older, anime and manga and all things Japanese interested him. At one point he told us that he was going to live in Tokyo so he could attend Comic-Cons, funding this adventure by working at a popular fast-food chain. He was given musical instruments however after an initial interest they now gather dust and the usual round of trying a bit of everything followed - soccer, rugby union, Auskick, tennis and even karate. I’m not entirely sure where the idea of baseball came from and asking a 13-year-old doesn’t shed any light on the matter however watch most American TV shows or movies and there’s plenty of scenes where a dad and his kid are gloved up and throwing a ball about - and there’s many a movie that features the underdog baseball team that triumphs against the odds. We found ourselves at the Mudjimba Multisport Complex at the Sunshine Coast Baseball try-out day ahead of the start of the season around September last year. Max’s bat didn’t connect with many balls that afternoon and not a lot landed in the glove so I was expecting a degree of frustration equivalent to what he experienced with tennis. To my surprise and delight, he walked off the diamond with wide-eyes and proclaimed “baseball is going to be my thing!” IN Noosa Magazine

UP! WANT MORE? Download the interview with Bret from our podcast.

Fast-forward two seasons and the kid’s skills continue to improve, he was awarded The President’s Trophy and his team, The Riptides, played at the Queensland State Titles in April this year.

and has never stopped playing,” Bret said. “He has an amazing passion for the sport and posted on Facebook that he was looking for coaches; myself and two American guys responded.

His favourite player is Max ‘Maximus’ Fried from the Atlanta Braves who just happen to be the current World Series Champions and the kid talks of making millions playing in the US someday.

“I hadn’t played since I was fifteen and the other two had played little league so there was a lot we had to brush up on.”

I’d like a Ferrari please, red of course. Bret Buckland is the former president and now treasurer of Sunshine Coast Baseball who developed a love of the game when he was young, when his family was living in Canada. “In the early days of the Sunshine Coast Baseball Club we had ex-pats, North Americans and Canadians, and people like me who played when they were younger,” he said. “When I moved to the coast about sixteen years ago, I had a keen interest in those baseball diamonds at Mudjimba. The game was popular on the Sunshine Coast with eight clubs and many diamonds. “The diamond at Mudjimba that we use today was of an international grade - in fact it was built for the 2000 Sydney Olympic Games and teams from Japan and South Korea would come here to train in the lead up to the Olympics.” A random social media post a few years ago brought likeminded baseball enthusiasts together. “Geoff Wade started playing baseball when he was five; he’s now in his 50s 26

Gareth Jones is the current CEO of Baseball Queensland and was a Development Officer when Geoff was gathering his coaches and ball players. “Gareth took an interest in what we were trying to achieve here on the Coast, and he ran us through a session on coaching,” Bret said. “The emphasis was on making it fun and not necessarily focusing on drills and skills but providing an environment that fostered game-based skills development. “He’s another amazing bloke who’s super knowledgeable.” The Club started with a ten-week season with twenty-one T-Ballers under lights Wednesday nights on the soccer fields at Mudjimba. “At that stage the grounds had been redeveloped and all the baseball infrastructure from the past had been torn down apart from a couple of dugouts and those high fences that are still standing today,” Bret said. “From there, Sunshine Coast Baseball has grown every season.” A casual weekend gathering soon developed into something more focused. “There’s been strong growth in our

IN FIELD

senior’s membership, growing from a couple dozen blokes having a hit on a Sunday afternoon and sharing a beer afterwards, to possibly six teams competing in our North Shore Champion’s Plate League this season,” he said. “Our junior numbers have struggled but the club had some strong seasons with the assistance of Baseball Queensland. We were getting into schools and running clinics and we could see that was a key to growth however, COVID got in the way and stalled that flow. We’re hopeful of restarting those school clinics with the help of some of the players from the Brisbane Bandits,” Bret says. Historically the clinics have been run in term three of each year with no cost to the schools. Coaches are provided by Baseball Queensland and Caloundra Christian College is one of the first schools that will offer their students an opportunity to pull on a glove and toss a baseball about later this year. “For Baseball Queensland and Baseball

Australia the messaging has been around it being a non-contact sport. A safe sport compared to football codes, especially with the awareness of the long-term effects of concussion on young athletes,” Bret says.

Sunshine Coast Baseball draws kids from Caloundra to Pomona and even Maleny who come together mid-week for training and a game against each other every weekend during the ten-week season that starts in October.

When juniors do get involved, statistics show that they stick with it.

Riding this wave with our son Maximus may last a lifetime or it may last only a few more years. Either way we couldn’t be prouder of our kid, and we love the passionate volunteers and mums, dads and grandparents that make up the baseball community on the Coast.

“We’ve got a great retention rate. The kids that do come along stay because a big part of what we do is focused on fun when we train and when we play; and secondly the friendship and sense of community is important to our club. “With baseball I’ve seen rapid improvements in skill levels in short periods of time, even if you’ve never picked up a bat or tried on a glove before and we’ve seen that consistently since we started in 2017. Ninety percent of our members have never played the sport before, maybe it’s a Hollywood-inspired thing. There are a lot of movies that deal with the mystery and romanticism of baseball,” says Bret. The current cohort of juniors at

Turns out baseball might just be “his thing” after all.

COME AND TRY DAY! Sunshine Coast Baseball will be holding a Come & Try Day for anyone interested in finding out more. Date: Sunday 21 August 10am-12noon for Juniors 12pm-2pm for Seniors Follow Sunshine Coast Baseball on facebook or visit www.sunshinecoastbaseball.com.au

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Live Music & Local love

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IN TOWN

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SIPS BITES

What’s brewing, cooking and happening... JUNCTION IS PUMPING! Joining the recent influx of new venues to Noosa Junction (Muse, Nudge Nudge Wink Wink, Notch Noosa), is chef Davide Benati who brings his old family recipes to life at Trattoria Benati. Think housemade pasta and the lighter, seafood-based cuisine of Tuscany, with local stars such as Mooloolaba Prawns. Seek, select and sip your curiosity for the rarest wines at Atelier Wine Bar. The gallery-inspired bar pours their premium finds from 4pm until late, Thurs-Sun. Have you heard The Scoop 4567?

Step onto the set of Grease at Noosa’s newest ice cream parlour. Turn up the juke box, slide into a lipstick-red booth and lick up their famous hot fudge sundae!

VANILLAFOOD FRIDAYS! Every Friday, VanillaFood Noosa Junction will deliver a Japanese Immersion with new chef Chris Bateman creating a special 5-course menu using organic and local produce and served with a selection of natural and biodynamic wines.

FARM FRESH Join CC’s Kitchen and an amazing line-up of chefs at Petersen’s Farm for the 7th Big Rosella Field Day

on 18 and 19 June! Save 10 and 11 September to explore the Cooloola Farmers Trail. Can’t wait? Paella in the Paddock returns to Cooloola Berries every Sunday from May to September! Drink strawberry cider, eat paella, strawberry desserts and ice-creams and soak up live music from 1pm to 4pm.

FOOD & FILM Slow Food Noosa and NOOSA alive! deliver a delectable film screening of French film Delicious paired with an inspired dining experience, prepared by our very own Chef Matt Golinski with Noosa Springs’ Graham Waddell and Savour Project’s Alex Moore.

WHO’S THERE?

Notch

The Scoop

Frenchies

Knock Knock Noosa! Good times await when this hot new bar opens in July, perched in the treetops overlooking Hastings Street in the old Hop & Vine space. Six local beers on tap (plus Melbourne Bitter for the tourists!); banging cocktails; carefully chosen wine list; small plates, big cheese list; good times! Expect to see more of Award-winning

Rosella Field Day 2022

Aussie chef Justin North joining fellow Frenchies Brasserie Head Chef Fabian Oliveau to deliver a swanky new wine bar as well as an upmarket chicken shop that might be nesting in the old Sushi Monster space!

Benati

Atelier

LOVE LUCIO’S Lucio’s Bar Menu is stepping up with Nicolo Ziglio (ex Locale) mixing high-end and signature cocktails and classics with a twist (try the Umami Martini!)! The new kitchen team is humming and pumping out great bar snacks, housemade pastas and seafood crudo to melt in your mouth and transport you to a seaside Italian Trattoria! Perfetto!

SEASON OF KURUVITA Alba Noosa Chef and owner Peter Kuruvita has been busy as a keynote speaker at the 2022 World Chefs Congress & Expo in Abu Dhabi and Brand Ambassador and judge for the Royal Tasmanian 29

Fine Food Awards for the second year. Back at Alba, Try the Friday Lunch Special with two courses and a glass of Cloud St Wines or schooner of Alba Lager for $45 or three courses for $55. Not available during school holidays but opening hours will be extended. Don’t forget BYO Wednesdays for $5 per person corkage for lunch or dinner; indulge in a Sri Lankan Five Pot Curry Banquet for $85 or enjoy a Traditional Sri Lankan Breakfast for $45 per person on the first Saturday of every month. PLUS, get hands-on in the kitchen with Alba Cooking Classes .

Lucio’s

Don’t miss the IN Noosa Magazine Wine Lunch with Brockenchack Wines on Friday 19 August from 12pm with three-courses paired with wines from Eden Valley’s Brockenchack Wines plus fresh bread and a welcome drink on arrival! See page 50 or BOOK HERE!

WINTER 2022

IN DULGE

Matt Golinski serves up a feast of foodie events that are sure to get the tastebuds tapping!

g n i r e d n a W

WINTER

Restaurants notice a sudden decline in trade during the first hints of a change into the chilly months as locals get their heads around the idea of venturing out into the bitter cold. (Victorians, on the other hand, can be seen frolicking happily in the ocean in what to them feels tepid).

PHOTO: MEGAN GILL

inter in Noosa is a bit of a joke really – it drops to 18 degrees and we all go rushing for our jumpers, beanies and scarves; retrieve the extra thick doona from the cupboard and dust off the ugg boots.

But after the first chill, the desire to dine, socialise and escape reality television overrides the fear of frostbite, and the wheels of the hospitality world start to turn once again.

ingredients direct from farmers at the authentic markets that happen across the coast every weekend, visit The Big Rosella Festival open-gate farms like Cooloola Berries and Lindols Macadamias, or search out one of the great (and often quirky) food festivals that are a nice country drive within an hour or two of the coastline.

Our mild winters with crisp, blue-sky days see the region’s agriculture burst to life – the perfect growing conditions for strawberries, citrus, tomatoes and brassicas - it’s a time of year that farmers aren’t battling against floods, hail, humidity and oppressive heat waves. Well, that’s historically been the case anyway.

The weekend of 18-19 June will see Petersen’s Farm in Woolooga, northwest of Gympie, hold its seventh annual Big Rosella Festival - a great opportunity to wander around a real working farm and see first-hand how things are done as well as stock up on the range of jams, chutneys and all things Rosella from CC’s Kitchen.

It’s the perfect time of year to head out into the hinterland and explore the grassroots food scene, buy your

In July, a little further north, Childers comes alive with its much loved four-day Childers Festival; and in August

IN Noosa Magazine

Bundaberg celebrates its fertile region with a 10-day calendar of events. For lovers of bacon, it’s worth the trip to Kingaroy on 20-21 August to experience BaconFest, and all the smoky, fatty, crispiness that it offers. Make a weekend of it with plenty of great accommodation options out in the country - think cosy cabins with log fires, hampers full of local goodies, wildlife galore and clear, starry skies. Heading into spring, meet the newest Slow Food Community, Cooloola Farmers, at the Cooloola Farm Trail when a group of passionate producers throw open the farm gates for you to meet the farmer, stock up on fresh produce and enjoy entertainment and educational activities. The trail is a self-drive annual event scheduled for 10-11 September. A bit closer to home and just around the corner, Noosa has its own 10-day celebration of food, culture and the arts, with Noosa Alive! Festival celebrating 20 years and coordinating 25 events

IN DULGE

EXPERIENCE FINE DINING IN YOUR OWN HOME

BaconFest Fans

including beach parties, concerts, theatre, and the annual Slow Food with Film dinner, an interactive three-course dinner, with three local chefs (including myself) collaborating to create dishes Cooloola Berries inspired by the movie being shown on the screen. Always a very popular part of the festival which sells out quickly, this year’s mouth-watering film will be Eric Besnard’s historical comedy Delicious.

Chef Andy Davies and his team recreate the ultimate private dining experience in the comfort of your own home or holiday rental.

The Curated (side) Plate, the Sunshine Coast’s premier foodie event makes a triumphant return at the end of July and into August, with breakfasts, brunches, lunches, dinners, workshops and more showcasing producers and restaurants across the entire region. From market tours, educational nose-to-tail demonstrations, to high end dinners, there’ll be something to please everyone during this ten-day culinary extravaganza. I’m working on a menu for Hello Sunshine Magazine Sunday Soireé that will be full of local produce and fulfil the brief of being Savvy, Surprising and Spirited (see page 34)! All this activity is a sure sign that organisers once again have the confidence to forge ahead with their events, and a strong indication that the public have a stronger desire than ever to get out and support the people who work so hard to make sure we have good food to eat.

PRIVATE DINING | NOOSA www.chefandydavies.com.au 0414 302 198 info@chefandydavies.com.au chefandydavies

The least we can do to support those willing to put their hand up and run these events is to open our hearts, mouths and wallets and indulge in the local flavours on offer. See you on the trail! 31

WINTER 2022

IN DULGE

d e t a r Cu

CREATIVELY

The Sunshine Coast’s culinary festival, The Curated Plate returns with a 2022-sized serving. Deb Caruso peruses the menu.

trap yourselves in and loosen the belt buckle for a tempting, tasty and terrific taste tour of the Sunshine Coast’s food and drink scene when The Curated Plate returns from 29 July to 7 August.

PARADISE RUM Cocktail Master Class Want to know the difference between a Boston shaker and a standard shaker or what glass your cocktail should be served in, garnishes and condiments? Join Simon Jones for a hands-on introduction into the world of muddling, shaking and stirring. Test, try and serve your favourite cocktails on the day and get reserved seating for lunch or dinner depending on your date choice. Friday 5 August, 2-3pm; Sunday 7 August, 11-12pm

Making its debut in 2019, The Curated Plate showcased local produce curated by international, national, and local chefs to foodie audiences from the coast to the hinterland. Following cancellations in 2020 and 2021 due to the pandemic, the event is back with a tasty twist.

Distillery Tour

In what the organisers have dubbed a ‘2022-Sized Serving’; The Curated (side) Plate will ‘build from the ground up’ with local businesses driving a creative calendar of more than 85 events from workshops to tours; brunches to lunches; farmgate experiences to gala dinners. The ten-day program will showcase more than 170 producers, chefs, restaurants and cafes, tourism and event experiences and farm-gate activities with more experiences expected to be added to the program in the coming weeks! From tours of farms, distilleries, breweries and markets; to masterclasses on fermentation, coffee and organic farming. Sample perfect matches such as Cider and Cheese (who knew?!); Pol Roger and Seafood (of course!) and Mr Barista coffee liqueur and donuts! From a Taste of Switzerland in Coolum; to native bushfoods and seafood cruises; seafood banquets and long lunches galore – there is truly something to suit every taste and budget.

Enjoy a comprehensive tour and look into the Paradise Rum Distilling process including a tasting paddle and Paradise Rum hat or t-shirt. Saturday 23 July; 30 July and Sunday 7 August, 11am-noon, $55 + BF

BELLA VENEZIA Pol Roger & Seafood Degustation Enjoy five courses created by Executive Chef Ben Achurch and matched with a line-up of Pol Roger Champagnes including the iconic ‘Sir Winston Churchill’. Saturday 30 July or 6 August, 12pm-2.30pm $250+BF

SUNSHINE & SONS The Sweetest Things A perfect pairing between Sunshine & Sons showcasing three cocktails based on their ‘Mr Barista’ coffee liqueur and Silver Tongue Foods with three varieties of sourdough donuts!

Check out The Curated (side) Plate 2022 program and get booking!

Enjoy a masterclass showing what’s involved in making and filling handmade donuts while Sunshine & Sons create their next batch of ‘Mr Barista’ coffee, macadamia liqueur before your eyes. Why not order a takeaway pack of donuts and/or pre-mixed cocktails?

WHAT'S ON THE PLATE • Producer and Farmgate Experiences • Workshops and Masterclasses • Food & Beverage Tours and Experiences • Hospitality Events • Brunches and Lunches To see the full calendar of culinary events, visit www.thecuratedplate.com.au IN Noosa Magazine

Saturday 30 July, 10am-noon Masterclass, $45 + BF Takeaway packs from $20 +BF

IN DULGE

HELLO SUNSHINE SUNDAY SOIREE! Savvy! Surprising! Spirited! Three hours of Savvy servings of local produce prepared by Matt Golinski and Ryan Fitzpatrick of The Ohana Group in a Surprising location with local craft beer, premium French wines and Spirited cocktails by The Bartenders. Fashion, Food, Fun – dress in yellow or add a splash of sunshine to go in the draw for best dressed! Surprise Venue! Sunday 31 July, 12pm-3pm. $250. Scan the QR Code to book

ORIGINAL EUMUNDI MARKETS Meet Matt at the Markets! Enjoy a personalised tour of the Makers, Bakers, Sewers & Growers at the Original Eumundi Markets with former stallholder, chef and IN Noosa Magazine Food Writer Matt Golinski. Saturday 30 July and 6 August; Wednesday 3 August, 9am, $35 includes goodie bag

PODCAST, PINOT & DUCK If you love our Everyone has a Story: Conversations from the Sunshine Coast and Noosa podcast, you’ll love this!

Lunch & Learn

GOOD HARVEST Long Table Farm Lunch Enjoy an immersive paddock-to-plate organic dining experience with local, multi-award winning chef Zeb Gilbert (Makepeace Island) and Australian Organic Farmer of the Year, Mick Dan. Feast on a seasonal menu with drinks from local boutique distilleries and producers and be entertained by the sublime sounds of Andrea Kirwin. Flavours of the Harvest - Long Table Farm Lunch, Saturday 30 July, 12pm-3pm. $185 + BF

Get hands-on with Fermentation Fun with Nourishing Wholefoods when Masters Lenni and Shaw will teach you the secrets of fermentation and how to make your own takehome sauerkraut! Or sign up for Home Grown Goodness to go on a farm tour with Mick Dan who will share the principles of organic farming and how you can apply them at home. Both workshops include a warming winter lunch by Frankie’s Woombye with fresh, seasonal produce harvested from the farm.

Enjoy a delectable three course lunch prepared by Market Bistro’s Executive Chef Harry Lilai and Head Chef Daniel Dobra and paired with matching pinot and inspiring conversation from some of the Sunshine Coast’s most interesting blokes. Be entertained by chats with local chef and restaurateur Tony Kelly; Powderfinger drummer Jon Coghill; and rising star in Australian Motorsport, Harri Jones. The host of IN Noosa and Hello Sunshine Magazine’s Everyone has a Story: Conversations from the Sunshine Coast and Noosa Podcast, John Caruso, will introduce the guest speakers to share their story over the very best drops of Pinot paired perfectly with duck and dessert.

Fermentation Fun with Nourishing Wholefoods, $50 +BF Tuesday, 2 August, 10.30am-1pm

Market Bistro, Maroochydore Thursday 4 August 12pm-2.45pm. $120

Home Grown Goodness, $50 + BF Wednesday, 3 August, 10.30am-1pm

Scan the QR code to book

WINTER 2022

IN THE KITCHEN

LOCAL LOVE

“This season’s recipes were inspired by three people I met at ‘Meet the Maker’ in early May: Olive View Estate olives from Boonah, Noosa Black Garlic from Noosa, and a fresh chai spice mix from The Fresh Chai Co. in Flaxton. I’ve also used Noosa Reds, Moya Valley Chicken, Tagigan Rd Produce Oyster Mushrooms, Forage Farm Eggs, Cooloola Dairy Milk and Cream; and Organica Floret Rose Petals, making them all a true taste of the region. They require a bit of work and a lot of patience, but are well worth the effort. Enjoy!” - Matt

SERVE WITH PRETENDER 2019 Tilia Malbec, Mendoza, ARG $19-$24

PERFECT 2017 Aldo Conterno Langhe Rosso, Piedmont, Italy $55-$60 PRETENTIOUS 2014 Paolo Scavino Barolo DOCG, Piedmont, Italy $100-$105

IN Noosa Magazine

PHOTOS: MEGAN GILL

RECIPES BY MATT GOLINSKI

SERVES 4

STICKY OXTAIL WITH CUMQUATS, BLACK GARLIC AND CHILLI Black Garlic is made by keeping whole bulbs at a constant level of heat and humidity for about 4–6 weeks. The result is coal-black cloves that lose their normal pungency through the breakdown of enzymes, and the development of sweet, balsamic vinegar characteristics that give an addictive umami hit to whatever you add them to.

Method:

Ingredients:

• Whisk together the soy, vinegar, sugar and shao xing and pour over the oxtail.

• • • • • • • • • • • • • • •

1 kg oxtail, cut into 2.5cm pieces 50 gm rice flour 50 ml vegetable oil 100 gm cumquats, halved 50 gm ginger, sliced 4 dried red chillies 4 whole star anise 100 ml light soy sauce 75 ml black vinegar or rice vinegar 75 gm brown sugar 100 ml shao xing wine or dry sherry ½ cup coriander leaves 2 shallots, finely sliced 1 red chilli, julienned 30 gm black garlic, sliced 34

• Dry the oxtail on paper towel, dust in the rice flour and fry in the vegetable oil until coloured on all sides. • Transfer to a casserole dish. • Scatter over the cumquats, ginger, dried chillies and star anise.

• Cover tightly and cook for 12 hours at 100°C. • Remove the oxtail to a serving dish with a slotted spoon and skim off any fat from the cooking liquid. Transfer liquid to a small saucepan and reduce by half. • Pour over the oxtail, garnish with the coriander, shallots, chilli and slices of black garlic. • Serve with steamed rice and pickled cucumber slices.

IN THE KITCHEN

CHICKEN BRAISED WITH TOMATOES, OLIVES, OYSTER MUSHROOMS AND ROSEMARY This dish is based on a classic Italian Chicken Cacciatore, made all the more special by the combination of chicken, tomatoes, olives and mushrooms - all grown in the region. Method:

SERVES 4

• Sauté the onion, garlic, celery and fennel seeds in the olive oil until soft.

• 4 large chicken marylands, cut in half through the joint • 1 onion, diced • 2 cloves garlic, sliced • 4 sticks celery, diced • 1 tsp fennel seeds • 2 tbs olive oil • 50 gm tomato paste • 1 kg ripe tomatoes • 100 gm black olives • 150 gm oyster mushrooms • 2 tbs rosemary sprigs • Salt and pepper

• Add the tomato paste and cook for 2 minutes, then add the diced tomatoes, bring to the boil and simmer for 10 minutes. Season with salt and pepper. • Fry the chicken pieces until coloured all over and transfer to a casserole dish. • Pour over the tomato sauce, add the olives, cover and cook in the oven at 150°C for 1.5 hours. • Sauté the mushrooms in a hot pan and scatter over the chicken with the rosemary sprigs. • Serve straight to the table in the casserole dish.

SERVE WITH

Ingredients:

PRETENDER 2020 Bodegas Valdemar Conde Valdemar Rioja Rose, Rioja, Spain $18-$22 PRETENTIOUS 2020 Domaines Ott ‘Chateau Romassan Coeur de Grain’, Bandol, France $70-$75

CHAI CRÈME CARAMEL, SLOW ROASTED QUINCE, ROSE PETAL ICE CREAM SERVES 4

Quinces require a bit of preparation, but if you put them in the oven to cook slowly overnight, you’ll be rewarded with their haunting fragrance filling your kitchen in the morning. Ingredients: • • • • • • • • • • • • • •

SERVE WITH

•

PERFECT 2021 Cantina Vietti Moscato d’Asti La Cascinette DOCG, Piedmont, Italy $27-$32

½ cup sugar ¼ cup water ½ tsp white vinegar 150 ml cream 200 ml milk 1 tbs chai spice mix 3 eggs ¼ cup castor sugar 2 quinces, peeled, quartered and cores removed 1 cup castor sugar 2 cloves 2 cinnamon sticks 2 pieces orange peel 250 ml good quality vanilla bean ice cream 4 tbs dried organic rose petals (available online from Organica Floret)

PRETENDER NV Mojo Moscato, Regional Blend, SE Australia $18-$23

PRETENTIOUS NV Chambers Rare Muscadelle, Rutherglen, VIC $250

PERFECT 2020 Torbreck The Steading Blanc, Barossa Valley, SA $37-$42

Method: • Grease 4 x 90mm soufflé dishes with butter or lightly spray with oil. • In a small saucepan, boil the sugar, water and vinegar until it turns a deep caramel colour. • Carefully divide between the four dishes, allow to cool until set hard. • Warm the milk and cream with the chai spice, set aside and allow to infuse for 10 minutes. • Whisk together the eggs and sugar, then whisk in the cream and milk mixture. Strain through a fine sieve to remove the spices. • Pour into the moulds, transfer to an oven proof baking dish half filled with hot water and bake for 25–30 minutes at 150°C. • Remove from the tray and refrigerate overnight. • Pack the quince quarters into a small baking tray and cover with the sugar, spices and orange peel. Cover tightly and cook for 12 hours at 100°C. • Cool the quince, then dice into 5mm dice. • Soften the ice cream slightly, mix through half of the rose petals and refreeze. • Run a sharp knife around the sides of the crème caramels and turn out onto serving bowls. • Top with a generous spoonful of diced quince, a scoop of ice cream, and garnish with the remaining rose petals.

WINTER 2022

IN GOOD HEALTH

g n i t a E

MINDFUL

ooler air, flu season and early sunsets reminds us that winter is calling for us to slow down and seek warmth and nourishment. Not only do colder evenings encourage us to snuggle up, we also tend to move less and eat more. We mainly eat when we are hungry - our body gives us signals such as hunger pains, low energy or feeling faint. We also tend to use eating as a habit when we are under stress, feeling depressed or even lonely.

Processed or fast foods taste amazing at first but they often have a higher salt, sugar and fat content and tend to make you hungry again quicker. Mindful eating can help you make healthier food and snack choices,

Food is essential for survival but as Jackie Hillegers discovers, it can also help with mental health by being more mindful of how we eat, when we eat. reduce your binge eating habits and nourish your body and mind. It’s about paying full attention to what and when we eat, being aware of our eating habits, food choices, portion sizes and cravings. Mindful eating takes us off autopilot and allows us to notice when we are eating and for what purpose. Being fully attentive to each step in the food process is important - from buying food stage to eating it. Buy more consciously for nutrition and not emotion, do not buy groceries on an empty stomach (as we tend to buy more), purchase smaller packets or amounts of treats so you can enjoy their quality and not quantity and have containers of fruit and vege sticks on hand in the fridge. It takes approximately 20 minutes to

NEWLY

RENOVATED SPACE!

NBH12083

COFFEE • LUNCH • DINNER • SUNSET BAR • FISH & CHIPS • EVENTS

NOOSABOATHOUSE.COM.AU • 07 5440 5070 • 194 GYMPIE TERRACE NOOSAVILLE IN Noosa Magazine

IN GOOD HEALTH

feel full once you start eating so keep that in mind while slowing down the time it takes you to eat. Mindful eating has little to do with calories, carbs, protein etc and more to do with the experience and enjoyment of the food. Have you ever watched an addictive movie and when it is over, the entire bag of chips is empty, even though you only planned to eat a handful! You must have been on auto-pilot. Being fully aware of what we are eating - and how much - can help curb those bad habits and improve our health. Mindful eating promotes better digestion, reduces heartburn, improves heart health and keeps you full with less food. It can also lead to weight loss, cut down on cravings and bring a greater awareness of your moods (hangry anyone?!). Remember it is more about enjoying your food and the process than a quick fix to fill your tummy or fulfil your craving. Implementing mindful eating is a great time to try new foods, make the farmer markets part of your weekly schedule and talk to others about food ideas and food choices. Choose to eat in restaurants where the food has been prepared with

passion and served with love. When we make small changes in our lives it has a ripple effect on everything, including our physical and mental health. Isn’t it worth creating a more positive relationship with food, as it can provide us with both fuel and fun?

...help curb those bad habits and improve our health.

Try a few of these Mindful eating ideas:

MINDFUL EATING TASK

• Pretend you are on a cooking show and judge the taste, texture etc of your food

• Take a raisin or cranberry and view it as if you have never seen one before

• Be aware of what and how much you eat

• Study its texture between your fingers and feel its weight, size, shape etc

• Engage in your 5 senses before, during and after a meal

• How does the outer skin respond when you press on it

• Eat slowly, you can even close your eyes to concentrate on its enjoyment

• How does it smell and what colours do you see?

• Take small bites and chew each mouthful thoroughly

• Pop it in your mouth without eating it

• Learn to differentiate between mood eating and hunger • Be aware of where your food comes from – local and fresh are best • Appreciate your food and be thankful for each meal • Eat without the distraction of devices • Enjoy your food in the present moment • Keep nuts or dried food on-hand for when you are stressed

• Run your tongue over its surface • Roll the raisin with your tongue and press it against the roof of your mouth • Slowly bite off a corner and extract any taste being aware of its flavour • Take your time by eating it slowly and enjoying it mindfully • Feel gratitude for all the people involved in the process of delivering your raisin. (From planting, picking, manufacturing, packaging and selling)

A NOOSA INSTITUTION EST 1999

Riverfront Restaurant

MODERN EUROPEAN STYLE BISTRO OVERLOOKING THE NOOSA RIVER

GUSTO’S PRIVATE DINING ROOM

BOOK YOUR FUNCTION WITH GUSTO’S Our private dining space is suitable for 12-32 or can be combined with outside restaurant for larger groups.

OPENING HOURS OPEN FOR LUNCH, DINNER & TAKEAWAY LUNCH TUESDAY TO SUNDAY FROM 11.30AM DINNER TUESDAY TO SATURDAY FROM 5.30PM PLUS ALL AFTERNOON ON FRIDAY AND SATURDAY

Packages and customised menus available. Visit our website for more info.

257 GYMPIE TERRACE, NOOSAVILLE | P: 5449 7144 | www.gustonoosa.com.au 37

WINTER 2022

land

die

roves that be well.

ublishing g.com.au

Nilla shares her knack for wholesome and real food that tastes as good as it looks.

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NOOSA JUNCTION: 2/10 Lanyana Way, Noosa Heads. 0448 600 889. Open 7 days 7am - 2.30pm. NOW OPEN FRIDAY NIGHTS for Japanese infusion with natural and biodynamic wines! NOOSAVILLE: 59 Rene Street (Belmondos), Noosaville. 0490 016 232. Open Mon-Fri 7am - 4pm, Sat 7am-3pm, closed Sunday IN Noosa Magazine 38 café + catering | vanillafood.com.au

IN THE POT

WHOLESOME &

y t r a e H

With the cooler weather comes a craving for comfort food. Deb Caruso discovers a dish that is hearty and wholesome, thanks to VanillaFood.

illa Tomkins from VanillaFood knows the best way to a healthy and happy heart is to cook wholesome food that is full of all the good things - and packed with flavour. This Vegan Broth from the VanillaFood Cookbook delivers what the doctor ordered! Drawing on her Danish heritage and love of real food that tastes as good as it looks, Nilla’s cookbook is packed with recipes that are easy to follow and sure to make everyone smile. Using fresh ingredients and making the most of leftover vegetables and herbs, this one-pot wonder will delight with its goodness. Some of the other sensational soups to be found in Nilla’s cookbook include Roast Pumpkin; Spicy Tomato and Basil; Cauliflower & Leek; and Coconut Super Green. Grab a copy today and get cooking.

VANILLAFOOD VEGAN BROTH MAKES 2.5 LITRES

This broth is easy to make, requiring just one pot and basic ingredients that you most likely have on hand year-round. You can either sip it on its own or top it with your favourite herb and fresh chilli. Ingredients:

Method:

• 1 tablespoon coconut oil • 1 medium brown onion, skin on and cut into quarters • 4 cloves of garlic, skin on and cut in half • 1 knob ginger, sliced • 1 knob turmeric sliced • 1 chilli, halved lengthwise • 4 celery sticks, roughly chopped • 6 bay leaves • 250g Shiitake mushrooms, fresh or dried • 3 litres filtered water • 5 parsley sprigs • 1/2 lemon, sliced • 2 teaspoons sea salt • 1 tablespoon black peppercorns • 2 tablespoons nutritional yeast or white miso paste

1. Heat a large stock pot over medium heat. Add coconut oil, onion, garlic, ginger, turmeric, chilli, celery, bay leaves and shiitake mushrooms. Sauté for 5 minutes, stirring frequently. 2. Add water, parsley, lemon, sea salt, peppercorns, nutritional yeast or miso. 3. After about 1 1/2 hours of simmering on low, the flavours will develop and the broth is ready to go. The flavours will deepen the longer it cooks. 4. Leave to cool slightly before pouring over a strainer into another pot. Then divide into storage jars. Store in the refrigerator for up to 5 days or in the freezer for up to 1 month. Note: If you have old vegetables in your fridge, use them! Potatoes, carrots, eggplant and any herbs. Don’t completely fill the jars for freezing, leave a few centimetres of space so the jars don’t crack. WINTER 2022

IN THE PADDOCK

A GOOD

t s e v r ha Matt Golinski meets the local farmers making a difference to producers, the planet and what goes on the household plate.

emember a couple of years ago when toilet paper suddenly became hard currency, hand sanitiser was more expensive than gin, and every punnet of vegetable seedlings and packet of seeds disappeared from shelves as everyone prepared themselves to solve the food security crisis we were about to face? If anything positive came out of all that disturbing hoarding that went on, (apart from hilarious videos of people fighting over the last 12 pack of Sorbent left on the supermarket shelves), it showed all those would-be, self-sufficient home farmers just how hard it actually is to grow vegetables, and sparked a wave of interest amongst consumers to understand more about where their food comes from and who produces it. Farmers like Mick Dan and his fiancé Kelly Burton who own and operate Good Harvest Organic Farms feel compelled to let their customers know who they are and what they stand for. Their core business values of ‘integrity, transparency and community’ means they want the thousands of people they feed each week to feel a connection to them, their philosophies, and the region and its seasons. Despite a family background in agriculture, it took a while for Mick’s farming genes to kick in, but when they did, he went about it with an approach that was guided by everything he’d learnt in life up to that point. IN Noosa Magazine

Organic principles and sustainability – healthy land and healthy people is where Good Harvest’s passion lies. That commitment was recognised in November last year when Mick was named 2021 Organic Farmer of the Year at the Australian Organic Industry Awards and Good Harvest were awarded the Sunshine Coast Business Award in the category of Food & Agribusiness (large). Mick’s daily schedule of planting, tending and harvesting the crops he produces on their three farms around the hinterland may seem a far cry from his previous life teaching physics and engineering at the University of the Sunshine Coast, but his scientific mind plays a big part in the problem solving required to succeed when just spraying everything with chemicals isn’t an option. Soil health is a key priority, with regular soil testing allowing him to get the right balance of elements through a custom blend of compost. Regular cover crops (such as legumes) between plantings add nitrogen naturally to the soil and provide valuable organic matter, and monthly additions of beneficial bacteria make sure the soil is full of microbial life. All these things and just pure hard physical work come together to produce flavour-packed, nutrientdense vegetables to fuel the healthy bodies and minds of Good Harvest’s loyal following. Whatever they aren’t able to produce 40

on their own certified organic farms to fill the weekly home delivery orders and stock the shelves at the three farmers’ markets they attend, they source from a network of other likeminded organic farmers in the area. They say the average age of a farmer in Australia is 60. A sobering statistic, but not at all surprising when you look at what a risky and often heartbreaking vocation it tends to be. In an attempt to encourage younger people to get involved in the industry, Mick and Kelly have plans to develop a program to support and mentor aspiring new farmers through what can sometimes be a daunting setup and a very steep learning curve. The Future Harvest Farmer Foundation will harness the knowledge and experience they have gained through their trials and triumphs during many years as farmers and business owners, and hopefully help the establishment of more small-scale certified organic farms into the local network. Good Harvest provide weekly or fortnightly deliveries of their justpicked fruit and vegetables as well as a range of other delicious organic products on a subscription basis, which can be altered or cancelled at any time. Orders open Saturday and close on Thursday at 9am for delivery to your door on Fridays. And if you’re keen to get to know some of those people who grow your

IN THE PADDOCK food you can catch up with them face to face at Marcoola and Kawana Farmers’ Markets every Saturday and Noosa Farmers’ Market on Sundays. Mick and Kelly’s vision for Good Harvest goes beyond next week, next month or next year. They are creating a business model that they hope will benefit your children and grandchildren and the world they inherit.

PHOTOS: SUPPLIED

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

WHAT'S ON As part of The Curated (side) Plate, Good Harvest is throwing open the farm gates for hands-on fun! LUNCH & LEARN - Home Grown Goodness Wednesday 3 August, 10.30am-1pm Learn from Australian Organic Farmer of the Year and Certified Organic Farmer, Mick Dan on how to use the techniques of organic farming in your home. Includes lunch by Frankie’s Woombye using fresh produce from the farm.

LOCAL ORGANIC PRODUCE DELIVERED

LUNCH & LEARN - Fermentation Fun Wednesday 3 August, 10.30am-1pm Learn the secrets of fermentation from the masters, Lenni and Shaw from Nourishing Wholefoods. Explore the health benefits of eating fermented foods and take home the fruits of your labour with a delicious sauerkraut. Includes lunch by Frankie’s Woombye using fresh produce from the farm.

Award winning, locally grown, certified organic produce grown on our own Sunshine Coast farms. Seasonal fruit & vegetable boxes delivered from our farm to your family.

LONG TABLE FARM LUNCH - Flavours of the Harvest Saturday 30 July, 12pm-3pm Enjoy an immersive paddock-to-plate organic dining experience with multi-award winning chef Zeb Gilbert (Makepeace Island) featuring food straight from the Farm; local beverages and music by Andrea Kirwin. Scan the QR code for all bookings and further information or visit www.goodharvest.com.au

WWW.GOODHARVEST.COM.AU 41

WINTER 2022

IN THE KITCHEN

! n o i t a Sens SPRINGS

Name Graham Waddell Age 39 Position Executive Chef

Restaurant Relish Restaurant, Noosa Springs Golf and Spa Resort How / why did you become a chef?

PHOTOS: MEGAN GILL

Self defence from Mum’s cooking! Haha no! She is actually a great cook and inspired me to have a go from a young age. I left school at 15 and went straight into the kitchen and haven’t looked back. What is the most rewarding moments? Customers coming up to the pass and giving thanks, it never gets old. What do you love about being a chef? I really enjoy learning new techniques, trying new dishes and working with the team to layer flavours into a dish to come up with something exciting. Where did you grow up and how has that influenced your approach to cooking? I grew up in sunny Scotland! Food here is a bit lighter; there it was more “stick to yer ribs” or “that’ll put hairs on yer chest” as my Mum would say as she dished up mashed spuds and stew. I still like to give generous portions though and you won’t leave my restaurant and get chips on the way home. When I first started cooking I was in a country house hotel we had pheasants and venison hanging in the cold room, fresh langoustines jumping out of boxes. I stayed on a farm a few fields away and it was a real eye opener to see first hand IN Noosa Magazine

where food was grown. You appreciate the work that goes into producing good food and so nothing goes in the bin. Got spare bones? You’re making stock. What’s your approach to food? Simply use great produce, enhance it slightly and treat with respect. Don’t muck around with it too much or you end up with food that has no character. At the end of the day it’s all about food you want to eat. What do you love about local produce? It’s great to support a local product from a producer who is passionate about what they do. There are so many around Noosa we are spoiled for choice. Noosa Chutney Co, Noosa Black Garlic and Peter from 42

Noosa Reds are a few of my favourites. Who would you love to cook for? Anthony Bourdain would be there and for the drinks afterwards, Billy Connolly, Ricky Gervais and Kevin Bridges to crack me up; Paul Bocuse would write the menu and Dave Grohl on drums. Who is your culinary inspirataion? Marco Pierre White was on top of his game when I was starting out and I’ve always been inspired by his books particularly White Heat. I was lucky enough to work with some of the chefs in this book! I also really enjoy Fergus Henderson’s approach to food and his epic book Nose to Tail.

IN THE KITCHEN

Do you cook at home? Yes all the time, we love slow cooked family meals, Beef Bourguignon, Lamb Tagine, Coq au Vin. What is your favourite dish to cook or eat? Quenelles de Lyon are a real favourite of mine, traditionally made from pike, in a shellfish sauce. I’ve made them with snapper and marron here to good effect. I first tried them at Café de Federations in Lyon and since then I’ve been hooked. What do you love about being in Noosa? It’s a fantastic place for a chef to be close to such an array of awesome restaurants and food producers while being surrounded by beautiful beaches and hinterland. What’s on the menu at Noosa Springs? Our most popular dishes at the moment are our 14-hour low and slow lamb shoulder served Greek style with local tomatoes, olives, feta and a crispy layered potato cake flavoured with oregano and lemon. Also our Steak frittes which is served with our chimmicurri, which is more of a Latin bearnaise, and fries topped with black garlic and parmesan. We also do High Tea with tasty treats all made onsite and scones made with my Granny Pearl’s recipe, delicious! What do you love about Noosa Springs? The staff here are fantastic, it’s really friendly with happy people which is great. There’s plenty of creative freedom and the kitchen team go for a round of

golf every week which is always great fun and keeps the groundkeeper busy with all the hacked up grass. What do you do when not in the kitchen? Hanging out with the family, going out for lunch, playing footy with my girls and beach days. If you weren’t a chef what would you be? I think about that sometimes and can’t really put my finger on it, I love food and cooking and the hustle of kitchen life. Maybe an influencer? Haha Any advice for young chefs? Work for a chef who is at the top of the game and learn as much as you can and don’t worry about money.

What is your favourite kitchen tool? Coming from Scotland there are smokehouses all over the place and it’s a flavour I really enjoy. A smoke gun is a handy tool to impart smokey flavours into dishes. What is your favourite ingredient? I have a lot of favourites: celeriac, kaffir lime, habaneros, Thai basil, to name a few. Whisky is also a favourite in dishes for curing fish, sauces for steak or desserts particularly chocolate. I have been really enjoying Rainbow Trout recently and it goes superbly with smokey flavours. *No live fish were harmed during this photoshoot

MORE THAN JUST A GREAT GOLF COURSE...

Noosa Springs Golf & Spa Resort is located in the heart of Noosa, just 3 km from Hastings Street. Open everyday to everyone! For more information phone 07 5440 3333 or visit www.noosasprings.com.au

WINTER 2022

IN DULGE

! t a e r G

FARM TO

George Francisco Pic: Ian Waldie

Noosa Beach House Executive Chef George Francisco creates great food, with help from his friends on the farm. Deb Caruso egg-xamines the relationship between farmer and chef.

oosa Beach House Executive Chef George Francisco relishes the opportunity to showcase local produce and is an active member of Slow Food Noosa, a grassroots organisation that links pleasure and food with awareness and is part of the global Slow Food movement with a network of more than one million members worldwide. He is a recipient of the ‘Snail of Approval’ which recognises those in

the food industry that champion the Slow Food principles of good, clean and fair food. George respects the seasons and loves bringing local produce to life at Noosa Beach House. “I try to create dishes around what is available locally so in a sense, I let the farm write my menu,” he said. “For winter, I’ve created a Twice-Baked Gruyere Cheese Soufflé with Shaved

TWICE BAKED GRUYERE CHEESE SOUFFLÉ WITH SHAVED AUSTRALIAN BLACK TRUFFLES Ingredients: To line the mould Souffle mix • 1 tablespoon softened butter • 20g butter (unsalted) (unsalted) • 20g plain flour • 1 tablespoon plain flour • Pinch salt For the second bake • 100ml milk (warm) • 120ml pouring cream • 30g Gruyere cheese, grated • 10g Parmigiano Reggiano, grated • 15g freshly grated Gruyere cheese • hint nutmeg, grated • Pinch salt • 2 Dragan Farms egg yolks • 15g or more Australian black • 4 Dragan Farms egg whites, truffle (other black truffles are whipped to stiff peaks acceptable)

Australian Black Truffles. “It’s the perfect dish as we come into cooler months and includes two of my favourite suppliers: Gruyere Cheese from Fromart and Dragan Farms, an organic farmer based in Peregian Beach that specialise in pasture-raised eggs.” Dragan Farms co-owner and mum of two, Alexi Cox, said they loved working with local chefs because of the honest feedback they get.

Method: • Preheat the oven to 180 Degrees

• Add soufflé mix to the soufflé mould.

• Melt butter in a large saucepan, add flour and salt and cook together, stirring with a wooden spoon until the mixture pulls away from the side of the pan.

• The mix should just come up to the top of the edge of the mould before baking.

• Slowly add the warm milk off the heat, stirring to avoid lumps.

• Run your thumb with a tea towel around the edge of the mould to clean it. Bake in a preheated 180-degree oven until golden brown and the middle sets.

• Return to heat and bring to a boil.

• For one soufflé this size it should be about 20 minutes.

• Cook until thick, about three minutes.

• If desired, enjoy it straight from the oven.

• Add nutmeg, then cheeses and stir.

At the restaurant we cool the souffle completely and remove it from the mould. In a sauté pan, we add the cream, grated Gruyere cheese and salt for the second bake. On top of this we add the cooled soufflé. Note that the souffle will have fallen during the cooling process but do not be concerned it comes back on the second bake. Place the sauté pan in a 180-degree oven and bake until the soufflé puffs back up and is hot all of the way through. Put the soufflé in the dish you wish to serve it in, pour the remaining creamy cheese or cheesy cream over the top of the soufflé and then grate the fresh black truffle on top.

• Allow to cool slightly, then add yolks and mix thoroughly. • Let cool completely then fold in ¼ of the stiff peak egg whites. • When lightly incorporated, fold in the remaining whites. • Rub the inside of a soufflé mould with softened butter then add a spoonful of flour and coat the entire inside of the mould evenly. • Turn the mould upside down and give it a light tap on the bench to remove excess flour.

MORE THAN ENOUGH FOR 2

IN Noosa Magazine

IN DULGE The kids from Dragan Farm. Pic: Supplied

We produce eggs, honey and Dragonfruit in the summer months and try to keep things as close to how nature intended it. “They tell you straight so you will know instantly if your produce isn’t up to standard,” she laughs. Dragan Farms has become a destination for locals keen to access organic and wholesome food as close to the source as possible and what they don’t grow, they source from nearby organic producers. “Initially, we were a small family business raising chickens on my mum’s paddocks and we did all the work,” she said “But as the kids’ commitments have grown, so has our team - Mike runs the paddocks and his partner Danielle collects the eggs; Jade and the girls help me in the farm shop. “Each member of our team is invaluable and we couldn’t do it without them.

“We produce eggs, honey and Dragonfruit in the summer months and try to keep things as close to how nature intended it,” she said. “We believe when you work with nature it is reflected in the produce. The chickens are on fresh paddocks from dawn to dusk, they eat exactly what they want, when they want. A happy chook produces a quality egg.” Alexi said it was an honour for George

to use their eggs and recommend them for the perfect soufflé! “It also gives us a great excuse to visit Noosa Beach House when we are in Noosa,” she says. Get your soufflé direct from Noosa Beach House or pop into Dragan Farms on Wednesday and Fridays from 9am5pm and 8am-2pm on Sundays and give George’s recipe a go!

COASTAL BAR & DINING Modern European Cuisine Inspired by local ingredients

Hastings Street, Noosa Heads Bookings 5449 4754 noosabeachhouse.com.au

WINTER 2022

IN THE CARTEL

r e t n i W

IS COMING!

With the colder weather comes the craving for comfort food. Deb Caruso discovers a fuss-free way to feed the family that’s full of flavour!

With an acute understanding of the challenges in preparing delicious and nutritious meals when you are timepoor, he and wife Danielle set about creating delicious, nutritious, restaurant-quality meals prepared and frozen fresh, ready to simply heat and eat at home. Combining the fine dining skills honed over almost two decades and a love of locally-grown produce, they have created Noosa Cartel, a family-run business celebrating local and making life easier for a hungry and time-starved local community. Most of our readers would remember Josh as the head chef of Ricky’s Riverfront Restaurant & Bar however his career began in Brisbane and quickly took him to Melbourne where he worked in Hatted restaurants such as Mecca, Grossi Florentino and Interlude until landing on his feet as head chef of Gary Mehigan’s Maribyrnong Boathouse for six years. In 2014 after starting his family, he and Danielle moved to her hometown of Noosa and after just one and a half years in the Ricky’s kitchen, Josh took the reigns as head chef. Thanks to Covid-19, the forced break from the frantic pace of the kitchen saw Josh reassess his future and decide to leave the restaurant industry to spend

IN Noosa Magazine

more time with his growing family. The simple premise behind Noosa Cartel is to provide a fast-food alternative that doesn’t sacrifice on flavour, nutrition or presentation. Thanks to Josh’s skills and love of local produce, he has created a range of restaurant-quality dishes that are as easy to prepare as they are to eat. In fact, all you need is a pot of boiling water and a hearty appetite. We recently had to travel to Brisbane for the Baseball State Titles and Noosa Cartel was a lifesaver. It was a slice of heaven to come back to our accommodation after a big day of Baseball and simply boil some water for a healthy, hearty and nutritious meal! So much better than eating out or cooking in. The best thing was everyone got to choose their own dish: 13-year-old baseball star Max loves the Beef Bourguignon, hubby John can’t resist the Mooloolaba Prawn Laksa; and I relished the Honey Roasted Lamb Shoulder – and the fact that I didn’t have to cook after a long day of cheering. In addition to the ready-to-eat meals, Josh has created a range of sauces that make it easy to recreate your favourite curries at home – or out of home - I’m thinking of wowing our friends at an upcoming camping trip! Josh and Danielle created Noosa Cartel to give the people of Noosa and beyond a chance to eat high quality meals in the comfort of their own home, without all the fuss. 46

PHOTOS: IAN WALDIE

hen chef Josh Smallwood decided to leave the pressurecooker environment of a busy restaurant kitchen behind, he knew he still wanted to create beautiful dishes that celebrated local produce.

Join the Cartel and support this great family-owned business – you will never eat trashy takeaway or crappy camping food again!

WINTER WARMERS Check out the new menu additions and specials for winter: • Eastwell Farms Goulash – grass fed beef, roasted peppers & potato • Elgin Valley Bali Chicken curry – cashews, potatoes & turmeric • Elgin Valley Chicken Cacciatore – Mushrooms, Roasted capsicum & green olives • Roasted pumpkin Chiang Mai curry – Snake beans, toasted peanuts & charred baby corn • Local seafood pie – Smoked reef fish, Mooloolaba prawns & Fraser Isle Spanner Crab

IN THE CARTEL

NOOSA CARTEL’S GREEN FISH CURRY

SERVES 4

Ingredients: • 4 fillets local Snapper (150g-180g each), Mackerel or Swordfish are also options • 150g snake beans or green beans • 80g bamboo shoot slices (tin) • 2 medium size zucchinis • 1 tub Noosa Cartel Thai Green Curry Sauce • 3 tbsp vegetable oil • 2 tbsp salt flakes • Thai basil, coriander and sliced kaffir lime leaves to garnish Method: • Cut zucchini into one-inch pieces and mix with 1 tbsp of the vegetable oil and half a 1tbsp of salt in a bowl. • Pan fry zucchini in a hot fry pan until golden colour on sides. • Drain onto paper towel, don’t worry if zucchini is slightly undercooked as it will finish cooking in the sauce later. • Trim beans down to 1-1½ inch pieces, removing any brown tips. • Remove 80g of bamboo shoots from tin and rinse under cold water. Drain well and reserve for serving. • Place the Noosa Cartel Thai Green Curry Sauce in a pot on medium heat, whisk once or twice to bring it together. • Keep warm, don’t overboil the sauce as it will reduce and become too strong. • Remove fish fillets from fridge and pat dry on paper towel. Lightly rub 1 tbsp oil and remaining salt on the fish so well covered. • Heat a frypan large enough to fit the 4 fillets to a medium heat. • Have a smaller frypan ready as a fish

Noosa Cartel ‘s Green Fish Curry. weight and a piece of grease proof paper cut into a circle to fit the large frypan. • Add 1 tbsp oil to the pan and place the fillets skin side down into the pan. • Working quickly, place the greaseproof paper onto the fillets, then the smaller frypan pushing down firmly to create a weight. Place something heavy onto the small frypan and leave for 2-3 minutes. • Remove the small fry pan and keep cooking the fish skin side down for a further 2 minutes. This allows the skin to colour evenly without the fish curling. • Flip each fillet and cook for 30 seconds to 1 minute to cook through. The fish should have a nice golden colour on the

skin, if not, flip back over and keep cooking until desired colour is achieved. • Remove fish from pan to a plate and leave skin side up. • Place sauce on high heat, once simmering turn down to low and add beans, bamboo shoots and zucchini. Bring to boil and remove from the heat. • Divide sauce and vegetables evenly in bowls, place a fish fillet carefully on top. • Garnish with Thai basil, coriander leaves and thinly sliced kaffir lime leaves. Serve with steamed jasmine rice and roti. Enjoy!

WINTER 2022

IN DULGE

WOMEN &

e n i W

Alba by Kuruvita hosted a stunning Mother’s Day celebration of all things feminine as part of Anywhere Festival’s Women and Wine. Deb Caruso was there to celebrate the occasion.

n the true spirit of Anywhere Festival, Alba by Kuruvita hosted a sublime performance by Muses Trio in a celebration of women - and wine.

A refreshing cocktail on arrival set the scene for a decadent four-course feast expertly paired with wines by female winemakers and world-class entertainment by Muses Trio. Christa Powell (violin), Louise King (cello) and Therese Milanovic (piano) enchanted and entertained guests with music by female composers and literary extracts from women writers. Discovering, inspiring, collaborating, commissioning, connecting and supporting creative women to pursue and share artistic excellence drives the passion and impetus of the Muses Trio’s artistic focus - and the audience loved it! Well done Alba and Anywhere Festival!

IN Noosa Magazine

IN DULGE

PHOTOS: KATJA ANTON

Therese Milanovic (piano); Therese’s mum and fan, Mary; Christa Powell (violin); and Louise King (cello)

RESTAURANT - BAR - CAFE - PIZZERIA - PROVIDORE COOKING SCHOOL - EVENT SPACE Catch all our Winter specials and upcoming events online albanoosa.com.au/whats-on 3 Alba Close, Parkridge, Noosa Heads 52 111 555 | hello@albanoosa.com.au albanoosa.com.au 49

WINTER 2022

IN THE GLASS

! e c n a i Brill

BROCKENCHACK

Set Friday 19 August aside for the next IN Noosa Wine Lunch, this time to be held at ALBA by Kuruvita. Tony Cox previews what will be a brilliant match made in heaven.

n afternoon of fabulous food with matching wines awaits in the stunning setting of Alba Noosa. Bright, light and with fresh, clean design lines the restaurant space is the perfect backdrop to a menu highlighting an extensive use of Australian seafood. Long communal tables with MC, chef and Winemaker to guide you through the experience, this will be a long lunch to remember. Starting with a welcome cocktail and sourdough bread with coconut butter and Australian olive oil, most of the dishes are gluten free, and all will be perfectly accompanied by Brockenchack Wines from the Eden Valley in South Australia. Whilst Peter’s food and venue might be familiar to our readers; the winery, Brockenchack from Eden Valley, also enjoys a strong local connection. Owned by long time Sunshine Coast residents, Trev and Marilyn Harch, Brockenchack produces elegant single vineyard wines which speak of their Eden Valley roots. The vineyard features old vines, with some of the Riesling vines planted in 1896 and Shiraz vines on the property having an average age of 60 years. The range features 14 different wines ranging from the freshness of Riesling to the sweetness of The Magdalena 10-year-old Tawny and all palate options in between. The first wine being poured will be Brockenchack’s On Point Pinot Grigio, 2022. The 2022 is an amalgam of vibrant IN Noosa Magazine

citrus flavours, think pink grapefruit, overlaid with the generosity and fruit weight of tropical fruits, bordering on guava, all bracketed at the back with zingy acidity. Weighing in at 12.5% alcohol this is an easy introduction to lunch and a wonderful partner with either the Butter-poached Noosa Spanner Crab (or Silken Tofu option if preordered*) with sugar snap peas, egg curry, dill and wasabi peas; or the Western Australian Crayfish with vanilla sauce crème and asparagus being served on the day. Main course is either Corn-fed Chicken Breast with Jaggary cream, pomegranate, black rice and taro floss; or Goldband Snapper Pie with red onion Soubise, black truffle and chives, to be served with the Brockenchack Charli Jaye 50

Chardonnay, 2019. Featuring stone fruit and pear flavours with a gentle lick of oak and lively acid to close, the extra weight and power of the Chardonnay will complement the mouthwatering mains coming out Alba’s kitchen. The pre-ordered vegetarian option of Truffle and Pumpkin Risotto will also go down a treat. A combination of old vine fruit and more recent Estate plantings are used in the 2019 Zip Line Shiraz which is being served with a dessert of winter berries with coconut yoghurt and roasted white chocolate. The freshness of the berries will contrast superbly with the plusher plum nuances in the wine; while vanilla notes from the oak will complement the coconut yoghurt and roasted white

IN THE GLASS

Featuring stone fruit and pear flavours with a gentle lick of oak and lively acid to close, the extra weight and power of the Chardonnay will complement the mouthwatering mains... DON’T MISS!

chocolate elements in the dessert. Brockenchack General Manager, Darren Naylor, will be on hand on the day to provide unique insight into the wines and to expound the Brockenchack story.

The IN Noosa Magazine wine lunch with Brockenchack Wines at Alba Noosa promises to be a stunning afternoon of fantastic food, sublime wines and great friends in a stunning environment. The past few wine lunches have sold out quickly so don’t miss this exclusive opportunity!

Don’t forget to ask about the luxury B&B options at the vineyard so you can start planning your trip to the Barossa! All up, the lunch promises to be one not to be missed. When you add in the fact that the Brockenchack story is intertwined with the Sunshine Coast it is as good as having a local winery on show.

Scan the QR code for all bookings and further information or visit www.albanoosa.com.au

*Note: Please advise at time of booking if you require a vegetarian option.

WINTER LONG LUNCH

with Brockenchack Winery, Eden Valley Friday 19 August | 12pm-3pm

TICKETS $129

Bookings Essential Scan the QR code to preview the menu and book Welcome drink, followed by a 3-course alternate drop menu paired with wine. Seated at long communal tables with MC & Winemaker for a social long lunch.

3 Alba Close, Parkridge, Noosa Heads 52 111 555 | hello@albanoosa.com.au albanoosa.com.au 51

WINTER 2022

IN FORM

! d e g Char TURBO

e are fortunate to live in a region where our people see a bright future; where opportunities exist if they dare to dream and just have a go. And if they can’t find a way to make it happen on their own, they collaborate with others in the pursuit of their goals.

And this is what we are seeing all over the Sunshine Coast with investment and growth everywhere you look, from Noosa to Caloundra. We have the health precinct continuing to expand, the new city CBD is quickly taking shape, and there are new retail, residential, industrial and commercial developments forging ahead, maturing the face of our much-loved region. The Sunshine Coast Airport is also undergoing a major transformation with the new runway fully operational and greater passenger numbers arriving than pre-covid. In fact, April 2022 saw the busiest month on record for passengers through the airport. The new runway that came into commission in 2020, will eventually enable us to start flights to select international destinations, and while this is great for tourism, the real gold for our region will be found in the belly of the planes. Having direct access from our airport to a range of national and international markets is going to be a game changer for many of our local food and drink businesses and producers and will mean that we can deliver our incredible products and fresh produce overseas in true ‘paddock-to-plane-to-plate’ style. But there is another exciting and very important piece to increasing our capabilities in this area. In order to help our many small, unique food and drink businesses, they need to be able to scale up and manage the logistics involved in accessing these IN Noosa Magazine

As the entrepreneurial capital of Australia, the good folks on the Sunshine Coast don’t think small and they don’t take no for an answer, as Jennifer Swaine discovers.

FAN CEO Emma Greenhatch markets, and this is not an easy thing to do on your own. Understanding these challenges after working closely with our businesses over the past seven years, the Food and Agribusiness Network (FAN), together with key industry stakeholders, had a bold vision to create a blueprint for the industry that would overcome the barriers to scale for small businesses. This vision soon turned into an ambitious project to build Australia’s first purpose-built, food and beverage manufacturing and education hub unlocking growth, accelerating innovation and creating a national blueprint for collaborative manufacturing: Turbine Precinct. Designed to drive innovation, reduce barriers to scale and increase productivity for food and beverage manufacturers it made sense that the Turbine Precinct should be located at Sunshine Coast Airport. The lofty goals of the project would be achieved through collaboration around common-use infrastructure and manufacturing services, a research and development facility, warehousing and logistics, an expertise hub, meeting and event spaces and an education and training centre. As the vision gained momentum, support started to roll in and a grant to fund the project was applied for from the 52

Every grower and food and beverage manufacturer from across the Sunshine Coast region and beyond can benefit from this project... Federal Government through the Modern Manufacturing Initiative. In November 2021 they were awarded $8.78 million to kick start the project. At the time, Queensland Drinks Accelerator (QDA) founder Simon Michelangeli said, “Our export-ready facility will work with co-located beverage businesses and a range of contract customers – from Queensland start-ups to global beverage brands.” The hard work of many was about to become a reality and, in early March, Turbine appointed experienced Project Director Frances Cayley to lead the multi-million-dollar development. Later that month her remit was broadened, as it was announced that the total funding for the precinct would now be increased to $33.4 million.

IN FORM

Karen Martin from Yanalla Farms

Ted O’Brien, Martin & Regine Rellstag from Sunshine Cider The additional funding means the project can reach its goals sooner and will ensure the development of the food and beverage manufacturing precinct, at the Sunshine Coast Airport, will have a catalytic and enduring impact on the food and beverage sector on a scale that has not previously existed in Australia. A driving force behind the project was CEO of FAN, Emma Greenhatch who knows only too well the challenges its members face when trying to scale and access new markets. “With such high barriers to growth in our industry, collaboration is key to ensure we have a resilient and competitive food and beverage manufacturing sector into the future,” she said. “Uniquely, the Turbine Precinct will house end-to-end infrastructure and support, that will allow start-ups and SMEs to take a great idea through to commercialisation and export – all in the one location. “Every grower and food and beverage manufacturer from across the Sunshine Coast region and beyond can benefit from this project, from the R&D and education and training facilities to the contract manufacturing, and advanced manufacturing knowledge hub.” A key supporter and advocate of this project is Federal Member for Fairfax, Ted O’Brien who was instrumental in helping secure both funding rounds.

“This massive investment will transform the local food and beverage sector and will create a stronger future for the Sunshine Coast - built on a stronger economy,” Mr O’Brien said. “This end-to-end collaborative food and beverage precinct is a world-first, and it will provide lucrative opportunities for businesses at all stages and all sizes to build, scale and export, all under one roof. “But it’s not just business that will benefit. This project will create lifelong careers for local people. From food technologists to designers and engineers, the Turbine Precinct will create hundreds of highly skilled careers for locals within an industry where the Sunshine Coast will be among the best in the world.” The impact of this project will be significant with 131 jobs created during the construction phase; and once operational, 687 ongoing jobs will be created with many of these being high-value manufacturing roles. Once fully operational, wages generated within the precinct are expected to be anywhere from 12% to 60% higher than industry average wages. Over the long term, Turbine Precinct is expected to boost most industries but the highest uplift in industry value-add will be manufacturing with approximately $300 million in revenue expected to be generated by Turbine’s Project Partners.

This will see the Sunshine Coast’s food and agribusiness industry exceed one billion dollars. With around half of all products produced within Turbine Precinct likely to be exported, the Precinct’s export accreditation and location at the Sunshine Coast Airport will provide seamless access to global markets. Never before have we seen the type and scale of this project, dedicated to the food and agribusiness sector, in our region. One thing is for certain – with the right combination of skills, drive, ambition and investment we have once again proven that nothing is too challenging for the entrepreneurial talent who call the Sunshine Coast home. The Turbine Precinct is due to commence operations in early 2024. To find out more visit www.turbine.org.au WINTER 2022

IN SPIRE

SLOW

Food

ive years after launching its Snail of Approval program, Slow Food Noosa continues to welcome local producers and chefs who are leading the way in producing Good, Clean and Fair food, in line with the global Slow Food philosophy. Slow Food members joined the Slow Food Committee to celebrate the latest Snail of Approval recipients over a carefully-curated menu by Matt Golinski that screamed ‘local’ with every mouthwatering mouthful! The not-for-profit group is part of a gloabl network of volunteers dedicated to connecting consumers with local food champions in a fun environment. Find out more: www.slowfoodnoosa.com

Love Noosa Lunch Two delicious courses, a glass of house wine + barista coffee

Inspired by Matt Golinski’s knowledge and love of sourcing local specialities and produce, our ‘Love Noosa’ menu highlights regional dishes changing regularly to showcase the best of Noosa. Not available in conjunction with any special events or discounts.

Open for lunch 7 days a week For Reservations call 5455 2209 viewrestaurant.com.au @viewrestaurantnoosa

Peppers Noosa Resort & Villas 33a Viewland Drive, Noosa Heads Phone 07 5455 2200 peppers.com.au/noosa

IN Noosa Magazine

MODERN

ASIAN DINING

FARM TO TABLE DINING IN SUNSHINE BEACH À La Carte and Banquet Dining Restaurant and Bar Private Functions and Special Events Award-winning Menu and Wine List

www.embassyxo.com.au

CNR DUKE AND BRYAN STREET, SUNSHINE BEACH | 5455 4460 55

WINTER 2022

IN BALANCE

t e i D

A BALANCED

Noosa Personal Chef combines world-class hospitality and gut health expertise to change the way we eat. Georgia Beard reveals how Melissa and Raphael Andreucci Miragaia Ribeiro deliver their home chef service with personalised meal plans for every client.

iets aren’t catalysts for change; they’re never-ending cycles. When bad eating habits materialise in the mirror, guilt sets in. We try to appease that heavy feeling with the latest weight loss program, and for a moment, it works. Then our surge of momentum slows down. We run out of time to cook. We crave the food we cut out. Instead of seeing results, we see no improvement at all.

after years and years of suffering and following what I was told was healthy.” Originating in ancient India, Ayurveda uses holistic remedies to encourage balance between the mind, body and spirit. Western society is now embracing Ayurvedic diets, which tailor foods to individuals based on what’s best for their body types.

But our lack of self-discipline isn’t to blame for the diet’s failure. The problem may be the diet itself.

These diets recommend fare from all food groups, allowing the microbiomes in our stomach and intestines to flourish. Far from being nasty, good bacteria is vital for healthy digestion.

Fitness coach and gut health nutritionist Melissa Andreucci Miragaia Ribeiro knows how counterproductive diets can be. After she struggled with severe digestive issues, a personal trainer recommended a one-size-fits-all diet. While her digestion deteriorated, she experienced weight gain too.

With her husband and head chef Raphael, Melissa founded Nirvana Life on the principles of gut health and Ayurveda. After delivering pre-made meals through Nirvana Life Meals since 2019, their focus has now shifted to a more personalised approach to meal service.

“It wasn’t until I booked a consultation with an Ayurvedic practitioner that I really found my true passion,” she said. “My gut health was fixed in two weeks

“People loved our meals so much, they wanted to create their own instead of going off our menu,” Melissa said. “A lot of people have allergies or strong

IN Noosa Magazine

dislikes, so they wanted to be able to create something that’s entirely for themselves.” As a result, the nutritionist-chef team have launched Noosa Personal Chef. The service replaces useless diets, standardised meals and the daily stress of home cooking with something much better – weekly cook-ups in your own kitchen by chef Raphael with the meals individualised for your nutritional needs. “When someone books our service online, they get a free consultation with me to determine their gut health levels and ensure the meals are catered around their goals,” Melissa said. “We might have some people who don’t have any concerns with gut health, and they could pick whatever they want; whereas some people want to lose weight, put on weight or just eat healthy.” Melissa draws her knowledge of health and lifestyle from her experience with The Noosa Studio. Alongside online and face-to-face personal training, her business offers Ayurveda consultations

IN BALANCE

My gut health was fixed in two weeks...

PHOTOS: SUPPLIED

“A lot of people have good intentions of going to the Farmers’ Market or the shops,” Melissa said. “They buy all this food, they never cook it and they end up throwing it away. and treatment plans to improve nutrition and digestion. With Noosa Personal Chef, you get her expertise for free.

kitchen. In just four hours, he prepares a

After the consultation, you can choose from two packages: head to the supermarket with Melissa and Raphael’s specialised shopping list or request the team to shop for you. Melissa then determines how to distribute macronutrients such as carbohydrates, protein and fat into each meal according to dietary requirements.

and cleans up the kitchen.

Groceries in tow, Raphael brings years of experience cooking in well-loved Brisbane and Noosa restaurants into your

apartments and leave behind breakfast,

week’s worth of meals, measures them into containers, stores them in the fridge Noosa Personal Chef not only personalises the ingredients but caters for different meals of the day. Busy families can order food for the kids’ lunchboxes. Tourists don’t need to spend all their time eating out or cooking in when Raphael can visit their holiday lunch and dinner - personally prepared for you and your family.

“Our clients have said they save so much time during their week because they don’t have to cook. They spend time with their kids, go to the beach or do the things they like to do without wasting their time or spending money on takeaway.” After a visit from Noosa Personal Chef, you live differently. You’re no longer stuck in the diet cycle or skipping diets completely; you’re eating food customised for your unique digestive system. The result is improved health, more energy and more time for those you love – and that’s truly a balanced lifestyle.

YOUR HEALTHY HOME CHEF Nutritonist and chef-prepared meals in your own home. We tailor a menu and meal plan around your dietary needs, requirements and goals. • Personal phone consult with our nutritionist • Shopping list and menu plan • We prepare, cook your meals and clean • You enjoy your extra time

noosapersonalchef.com.au

0412 964 129

NOOSA PERSONAL CHEF NOOSA

SUNSHINE COAST

For all your health and fitness goals please visit our Noosa Personal Chef nutrition consultant at: noosastudio.com.au

WINTER 2022

e v o L

IN SPIRE

RED FOR it’s raining again and the sun is an old friend waterlogged are the seeds sown in the garden and the trucks lay like logs with the gulls at the docks another chink in the chain and we’re here again survivor’s hearts creator’s hands we specialise in resilience and we stumbled faltered watched it fall away picked up our mates and still they put this magic on the plates this art on all the walls this poetry in our veins and so again it seems we live for love and recaptured dreams

Nekita Roberts @theaustralianpoet www.theaustralianpoet.com

IN Noosa Magazine

There are plenty of producers on the coast who have built their brand on quality, consistency and service but, as Matt Golinski discovers, few who have reached a cult following to the degree that what they’re selling doesn’t need to be mentioned in the name to be recognised.

irst timers to town might assume ‘Noosa Reds’ is the local footy team, but locals and regular visitors all know it’s the tomatoes you’d happily get in the car and make a special trip to get hold of; just to be sure that Caprese or Greek salad is memorable for all the right reasons. On restaurant menu descriptions all over South-East Queensland, their mention is a guarantee that you’ll be receiving a dish that has the flavour and texture that would make even the proudest Italian farmer swoon. Legendary status doesn’t happen overnight though - Peter Segher’s love for growing tomatoes started back in 1993 in Belgium when he discovered an emerging trend in agriculture called hydroponics, and started his own business growing and selling his fruit to the local market. Three years later, on a quest for adventure, he left his home with $2,000 and a return ticket (which he never used!) and headed to New Zealand. Hard work saw his six-month work visa turned into a permanent one, and on a visit to the South Island from Auckland, he fell in love with Blenheim - and a girl called Dory. Peter’s experience with hydroponics was invaluable to producers who were just beginning to invest in setups to supply the local restaurants with herbs, lettuces and tomatoes, and his advice quickly became sought-after as an expert in the industry.

Peter Segher When a new venture in Bundaberg was having shade houses built by a New Zealand company and asked if they knew someone who could help set them up. This time, a three-day visit to Australia turned into a 20-year adventure for Peter and Dory, establishing and running farms in Queensland and South Australia. In 2012, they bought the already established Noosa Reds in Doonan, and have spent the past 10 years working tirelessly to bring it up to the formidable level it is now. A walk through the rows of winding plants is a tomato lover’s dream. Six different cherry tomato varieties of all shapes and colours hang alongside gnarly heirloom varieties, bright pink Romas, and burstingly-ripe large red tomatoes. In summer, baby cucumbers join the offering, and an invitation to come and see the fruit in full flight is like a test to try to resist stuffing your face as you walk around (which I always fail). Like any type of farming, this is a

IN SPIRE

Devastation at Doonan. Pic: Supplied. weekends, Peter has decided it’s time something has to give, so rather than seeing them in person at Yandina Markets, or Noosa and Kawana Farmers Markets, he’s started supplying a number of shops across the coast so you can still get your fix. Tewantin Market Garden in Tewantin, Organika and Awesome Little Fruit Shop in Noosa, Dragan Farms in Peregian, Silo Wholefoods in Yandina and Grub Organic in Mudjimba all stock Noosa Reds which are delivered straight from the farm twice a week. tough business and there’s plenty that can go wrong. Too hot, too humid, too cold, sudden unexplainable diseases in the plants, and then recently, far too much rain.

help from the community that adores them, and a whole lot of patience and passion for what they do, they’re back in production again, albeit with slightly reduced volumes at this stage.

In the recent floods the entire farm went under, and there was nothing to do but clean up and start again. With a little

After many years spending all week growing, picking, packing and delivering tomatoes, then hitting the markets on

You can also collect your coins and drop into the farm on Beddington Rd in Doonan and pick up a bag or two whenever you like. Chances are you’ll see Peter behind the sliding glass doors of the packing shed lovingly hand polishing each tomato and placing it into a tray once he’s given it his personal quality check.

CHEMICAL FREE!

Buy Farm Direct: Monday - Sunday 7am to 5pm 39A Beddington Road, Doonan

WINTER 2022

IN GOOD TASTE

MEET THE

r e k a M

ore than 90 local farmers, growers, producers, brewers, distillers, roasters and more put their passion and products on show at the Food & Agribusiness Network’s (FAN) Meet the Maker 2022.

Now in its fourth year, the event provides the chance for FAN Members to connect and collaborate with industry buyers and supporters from Sunshine Coast, Noosa, Gympie, Moreton Bay and beyond. We loved exploring all the amazing local producers and discovering new products as well as catching up with old friends - our hearts and bellies were full and our mind’s abuzz with the amazing goods on offer in our local region! Yum! www.foodagribusiness.org.au

• The Best in Burgers • Cocktails & Wines • 12 rotating Craft Beer Taps • Often imitated never duplicated

NOOSA

5 SUNSHINE BEACH ROAD NOOSA | 5357 6054 OPEN: MON-FRI 5-10PM | SAT-SUN 12-10PM | www.zepickle.com IN Noosa Magazine

IN GOOD TASTE

BIRD

1 A R C A D I A S T R E E T, NOOSA HEADS PHONE 0498 019 734

birdnoosa.com

FREE RANGE CHARCOAL CHICKENS

WINTER 2022

IN DULGE

! s ’ o i c Lu

LOVING

In just six short months, Lucio’s Marina has cemented itself as a dining destination for a taste of Italy. John Caruso hosted a wine lunch fresh from the soil of Sicily’s Mt Etna.

ucio’s Marina was designed to offer a taste of a traditional Italian seafood trattoria and our IN Noosa Magazine Wine Lunch with ViniCali wines did just that! Guests were treated to a traditional Sicilian aperitif and antipasti before being transported to the Italian Island of Sicily with a three-course feast matched superbly with a range of ViniCali wines.

ViniCali Wines’ Laura and Mario Cali

Just as Matteo honours his father’s heritage with the namesake Lucio’s restaurant; so too does third-generation winemaker Mario Cali whose vineyards are located at the base of Sicily’s famous Mt Etna, Europe’s highest active volcano. The rich volcanic soils and altitude together with a focus on sustainable, hand harvested wines from indigenous grape varietals were a perfect match for the Sicilian-inspired dishes coming out of Lucio’s kitchen. With a growing team knocking out superb dishes, stunning water views and the bar now set up to deliver the best pre-dinner cocktails in town, there’s a lot to love about Lucio’s!

IN Noosa Magazine

Matteo Galletto &Dieuwke Albertsma

IN DULGE

THE MENU ON ARRIVAL Bug Bon Bon - Moreton Bay Bug tail fried with mustard dressing Arancini di polipo - classic arancini filled with octopus, tomato and mozzarella Sicilian Granita Spritz PRIMO Tagliolini con tonno crudo - house made tagliolini with bagna cauda and raw tuna 2020 ViniCali ‘Galatea’ Etna Rosato SECONDO Pesce spada con caponata - Mooloolaba swordfish loin on a classic Sicilian capponata 2020 ViniCali ‘Fanciulla’ Etna Bianco TO FINISH Pecorino stagionato - aged pecorino served with pear and pané carasau 2019 ViniCali ‘Moro’ Etna Rosso

Join us for Happy Hour Wednesday to Saturday from 4pm until 5.30pm

Enjoy fresh local catch, serene waterfront dining and the warmth of family owned hospitality p: 5470 2331 e: eat@luciosmarina.com The Noosa Marina, 2 Parkyn Court Tewantin www.luciosmarina.com

seafood trattoria & bar 63

WINTER 2022

IN HEAVEN

e l a t y Fair

ITALIAN

Tortellini Di Zucca

tepping into Bella Venezia makes me feel like Sofia Loren – it’s old school Hollywood meets the romance of Italy. Rich gemstone-coloured velvet seating creates intimacy and luxury but the décor is just one part that makes this award winning restaurant and bar an absolute standout. The experience of dining out is always special but made even more memorable when it provides a true sense of escapism. One simply forgets they are only metres from the sand of Mooloolaba Beach - a hop, skip and a jump away from wet feet as you immerse yourself in a Bella Venezia affair. This is precisely why it’s a sought-after venue for special events, romantic dates and proposals. It’s easy to get lost in the luxury of the surrounds but the food and wine demands full attention. The menu offers a first-class taste of Italy using both locally sourced products and premium quality imported Italian ingredients. Signature dishes are coveted by the regulars like Linguine ai Gamberoni with IN Noosa Magazine

Mooloolaba King Prawns; Tortellini Di Zucca which is a pumpkin, ricotta and macadamia nut-filled, handcrafted tortellini with noisette butter, fried sage and ricotta salata; and the world-famous Tiramisu using Seppeltsfield Grand Tokay. They offer an a la carte menu; fourcourse tasting menu, vegan and children’s menus plus an extensive and very exciting wine menu that boasts over 420 wines; 50 of which are available by the glass. This part of the experience is taken very seriously with all wines stored in temperature-controlled environments and new wines sourced regularly, including purchases from private auctions. It’s no wonder the wine list has won them a 3 Glass rating at the 2021 and 2020 Australian Wine List of the Year Awards and honoured for its outstanding wine program in the 2020 and 2021 Wine Spectators ‘Award of Excellence’. The Best Of Award of Excellence 2021 Wine Lists display excellent breadth across multiple winegrowing regions and/or significant vertical depth of top producers, along with superior presentation. 64

Todd and Kristine Young Typically offering 350 or more selections, the winning restaurants are destinations for serious wine lovers, showing a deep commitment to wine, both in the cellar and through their service team. Bella Venezia Wine Director Todd Young said they were extremely pleased to be awarded such a prestigious internationally-recognised award. “Bella Venezia is the only Sunshine

PHOTO: BARRY ALSOP, EYES WIDE OPEN IMAGES

Like the Italian folktale this award-winning restaurant dishes up a fairytale experience. Carlie Wacker enters the world of Bella Venezia.

IN HEAVEN

Coast restaurant to receive such an award from the New York-based Wine Spectator Magazine,” he said. “It acknowledges the dedication and investment we have placed into our extensive wine program and is great for both Mooloolaba and the region.” They are also getting noticed locally after winning the Sunshine Coast Business Of The Year Award – Hospitality (large) and owner Kristine Young could not be prouder.

“Bella Venezia has won many awards over the past five years; however, this is the award we are most proud of, due to the support from our community.” With the challenges faced by the hospitality industry over the past few years, Bella Venezia is proud to have not only survived, but grown and expanded over the past few years. It is open seven days and nights a week with 38 staff, including eight full time employees. Hats off to the powerhouses behind this long lasting, iconic and fairytale

Capesante restaurant, Todd and Kristine Young. “Leadership, professionalism, and resilience drives success in our business,” she said. “We have a highly experienced team who are motivated to

Award Winning

Linguine ai Gamberoni achieve success, and this is a result of our constant planning, reviewing and focus on constant improvement.” It’s hard to improve perfection! Bravo Bella Venezia!

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

95 Mooloolaba Esplanade, Mooloolaba bellavenezia.com.au Book Online 65

WINTER 2022

FOOD PHOTOS: FOOD ON THE COAST

Beef Cheek

“We consistently deliver delicious modern Italian cuisine and outstanding service to over 60,000 customers a year,” she said.

g n i s Rai

IN THE GLASS

THE BAR

He’s travelled the world exploring ancient tinctures and herbal potions; been employed as a flavour consultant by some of the world’s largest brands including Coca Cola and Nestlé; ran a very profitable bar in London where the drinks were free; and literally dreams up cocktails in his sleep. Deb Caruso discovers there’s more than meets the eye to this cool cocktail creator.

lex McKechnie of Herbert mixes a bloody great drink but it’s his passion and background that is the secret ingredient to where he is today. This boy from Boreen Point has lived a life of boardroom presentations to global CEOs; biking around Europe in search of mountaintop distillers; and working for (and owning) some of London’s hottest bars. His earliest career-defining memory was making a drink called Sugar Milk when he was seven.

Alex McKechnie with Match, the leading bar group in the world. His side gig as a Flavour Consultant took off and he was scouted by Coca Cola and Nestlé to develop products for brands like Lipton, Nestea and Fanta. Developing ideas and recipes for drinks owned by Unilever; Britvic, who are co-owned by PepsiCo; and a number of American beer companies followed. Chances are we have tasted the results of Alex’s flavour advice!

“That’s the first time I remember being happy making drinks for other people,” he said. “I used to experiment with random concoctions and one time I took bicarb soda, citric acid and water and froze it and was like ‘wow, I’ve made fizzy ice’. And now here I am.”

Presenting to global companies on the future of flavours; being involved in the research and development and marketing of drinks brands; reinventing Vanilla; innovating toothpaste; and more became his life before he realised that he really loved bartending.

Alex has always liked making things and being creative; from furniture and lights to drinks.

He came back to it with a fresh attitude and opened a cocktail bar in London, The Guinea Pig Club.

“It’s beautiful to create something and then move on and create something entirely different,” he said. “Bartending gives me freedom to build a concept, test it and be done with it,” he said.

“We didn’t have a liquor license, so everything was free and at the end of people’s experiences we gave them an envelope if they wanted to leave a tip, there were no obligations,” he said. “That freed us creatively to go for it.”

Alex started working in drinks when he was 14 at Sails Noosa where he learnt the art of making coffee and tending bar. At 18, he moved to London to learn more about cocktails and landed a job IN Noosa Magazine

The club ran for 6 months and every week they would push the envelope, quite literally. “By the end of it we were giving away 66

a goodie bag with a vial of a cocktail and a postcard with a story about the drink,” Alex said. “Every ice cube was hand carved; every glass was crystal, it was a top-tier experience and we made more money by making it free than if we charged people.” Alex had plans to move to New York to start his own drink project but needed further research with a year-long trip around Europe - not bar hopping but getting back to the basics of booze. “The culture of homemade alcohol is strong in Europe, so we wanted to find who was making grappa, limoncello – grassroots stuff that you don’t normally get access to,” he said. “We travelled 16,000 kms by bicycle, living in tents and meeting ‘friends of friends of friends’. We ended up in the mountains of Slovenia with this old lady who had shelves full of tinctures she made from herbs picked wild from the mountains; super interesting stuff.” After that, Alex returned to Noosa for two years to get his Visa sorted for the States and found himself at Light Years Asian Diner working with Leon Johnston. “Sometimes it was mayhem and pressure and all the things you don’t want; but it was actually great fun,” he said. “I’ve seen Leon under lots of

IN THE GLASS

pressure and he just steps up.” Leon had the concept of opening a plant-centric restaurant that challenged the usual stereotypes and everything was ready for Alex’s project in New York. Five days before he was supposed to leave, the borders closed, putting the project and his future on hold. “I have this philosophy of life that you’re floating down a river and you can swim, but you’re mostly going with the river,” he said. “There were suddenly a lot of blocks around New York and then with Leon, ‘Herbert’ came up as a concept and everything around that flowed smoothly. There were lots of little moments that solidified this was the right path such as when I found the perfect font for our logo - and it was called Herbert! So here we are.” ‘Here’ is Herbert – Alex and Leon’s bistro in Noosa Junction that is raising the bar with its plant-centric menu and cocktails that stimulate the senses. “Simple but well-executed,” Alex says “is the philosophy behind Herbert.” “Our offer is based around veggies and sustainability and being hyper-local so we work with local farms and we employ

a local forager; we make our own cola, tonics, sparkling water, lemonades; and are always looking at ways to minimise waste such as dehydrating leftover pulp from watermelon juice to use as a garnish; it’s the same with the kitchen. “We want to make a statement in terms of our food, our drink and our concept with the goal of making sure that every single person is having the best possible experience. “The drinks part of it, is interesting navigating what’s too far forward and what resonates with our guests. “My life has been very liquid - I’ve spent time studying under a tea master; world champion barista and three masters of wine; I’ve learnt from people who brew different alcohols and learnt fermentation; I’ve distilled spirits and experimented with flavours and ingredients since I was a boy. “But the most important thing is the customer. You can get caught up in making it interesting when it’s actually as primitive as ‘I like this’ – that’s it. It’s something that lasts for five minutes and if people aren’t enjoying it and connecting with it on an emotional level, then why bother.”

Alex said the most popular drink at Herbert was the Lychee Lemon Myrtle. “That’s not a complex drink,” he said. “It’s basic and people love it; so it meets our objective of guests having a great time. We’re a restaurant and so are very food-orientated but what we’re doing right now with our Late Night Jazz, art commissions and building community and engaging on multiple levels; we want to be a hub of inspiration. “The drinks scene in Australia is about five years behind London and the drinks we were making at The Guinea Pig Club were ahead of London. We have drinks on our menu like the Ron Burgundy that I made ten years ago when it was the only drink that Gourmet Traveller included in its ‘50 Greatest Creations’ alongside dishes from Rene Redzepi’s Noma. “I want to bring more storytelling, fun and theatre to the drinks experience something that’s not being done in Noosa; we want to stand out,” he said. “I have all these ideas but we can’t be above our audience so it’s a journey. We’re here when they’re ready.” I say, bring it on!

Conscious plant-centric food utilising local and foraged ingredients. Next-level cocktails and an eclectic wine list served in a stylish casual bistro setting. We are vegan, vegetarian, pescatarian, flexitarian most of all we are Herbert!

1 Arcadia Street, Noosa Heads Phone 0460 858 060 Book Online herbertrestaurant.com Dinner Mon-Sat + Lunch Fri-Sat

WINTER 2022

PINEAPPLE

· parfait gin ·

A contemporary tropical fruit salad gin packed with flavour that tastes like a holiday. Pineapple, passionfruit, strawberry, mango, vanilla and coconut combine to make a surprising, delightful and evocative gin. We’d love to see you at our Distillery Door! Open every day 10am ‘til sunset. 104 Nambour Connection Rd, Woombye gday@sunshineandsons.com.au | sunshineandsons.com.au

TASTING AUSTRALIA AWARDS

original

· cane · IN Noosa Magazine

original

· dry gin ·

barrel

· aged gin · 68

original

· vodka ·

our hero

· mr barista ·

! e n i h S n Su

IN THE DRINK

LET THE

Deb Caruso caught up with Matt Hobson, Founder & Chief Imagineer of Sunshine & Sons and Nil Desperandum to find out what’s distillin’ in the hills of Woombye. Tell us how the distillery was born?

We’re four best mates that share fond memories of the allure and the warmth of the beautiful subtropical Sunshine Coast and we wanted to bottle what makes the region great. So in July 2019, myself, Michael Conrad, Adam Chapman and Daniel Vinson made the easy decision to leave behind successful careers to follow our passion for this incredible part of the world that we are so lucky to call home. How do you bottle a feeling? We start with love and an understanding of the landscape. Our vodka and gin range is distilled with bespoke Woombye Water, filtered through volcanic rocks harvested from local headlands. Our Pineapple Parfait Gin celebrated the 50th anniversary of our iconic neighbour, The Big Pineapple; Mr Barista is a coffee and macadamiainfused molasses spirit; and our Nil Desperandum Rum is made using Australian certified organic molasses, Woombye water, yeast and nothing else. How can people experience your offer? It’s all about liquid on lips and meeting our incredible team. Our Distillery Door offers a genuine experience with a guided complimentary tasting of our entire range overlooking the lush surrounds of Woombye. We are open seven days and encourage guests to stay on and enjoy a cocktail, taking in lush rainforest views. We also offer a selection of cheeses and organic sourdough lavosh from our local heroes – Woombye Cheese and Maroochydore’s Silver Tongue Foods. Tell us about the awards you’ve won? After just 18 months in business, the Australian Gin Awards awarded our Small Batch Barrel Aged Gin the Best in Class trophy for Best Matured Gin; and our Original Dry Gin won Gold. With 370 entries submitted across seven categories this confirmed we were on the right track. I’ve just returned from Melbourne where our Original Dry Gin was a Local Product of the Year finalist at the

The crew celebrate the launch of Nil Desperandum rum Endeavour Group (Dan Murphys and BWS stores) Annual Supplier Awards. We were one of only three gins to be nominated amongst several thousand competitors which reflects the success of our flagship gin and just how loved it is by gin drinkers across Australia. Our Original Vodka is filtered through millennial-old Sunshine Coast volcanic rock and recently won Silver Medals at the London Spirits Competition and the London based International Wine & Spirits Competition. As a result, we’ve received a number of export enquiries. Watch this space – World Domination is coming! What is on the horizon? Our Original Dry Gin was recently added to all Queensland Liquorland stores and First Choice stores nationally and we’re very proud to take the very best of the Sunshine Coast to the rest of Australia! Who are the women in your lives? Maria and Sarah are our imposing and elegant 6,000 and 2,500 litre Tasmanian artisan pot stills. Designed by our Head Distiller Adam Chapman and hand-made in Tasmania from the finest German copper, they’re an integral element of our vision to ‘Let The Coast Spirit Shine’. Ask the origins of their names when you visit the distillery – it’s a great yarn. How are you handling business growth?

loving our sips on their lips! Tell us about the Nil Desperandum rum? Nil Desperandum, meaning ‘do not despair or worry’ was released on Tuesday 22 February 2022 at 2.22pm, and is the first Australian rum utilising certified organic molasses and proudly boasts Australian Certified Organic certification. The 476-bottle limited edition First Rum is almost sold out and the second limited edition Rum – One Second – has been released at the Distillery Door. It’s an absolule belter for any fans of premium dark spirits. We love serving neat it over ice or with a quality ginger beer and squeeze of lime. How do you give back to the community? We’ve have had successful charity collaborations with Bloomhill Cancer Care (in conjunction with Raelene Boyle); and Paul Kelly to support western Queensland, among other communityfocused partnerships. The launch of Nil Desperandum saw 222 mini 200ml bottles of First rum released with 100% of the profits (or $22,222) donated to STEPS Pathways Charity. Visit the Distillery Door to experience the range firsthand. Open 7 days, 104 Nambour Connection Road, Woombye. WANT MORE? Listen to the interview with Matt from our podcast.

We’re a people business and our growing team are making amazing happen every day. I’m delighted their efforts are paying off with the numbers of visitors at an all-time high; increased distribution networks and more locals 69

WINTER 2022

t e r c e SSLURPS Our resident sommelier Tony Cox has a nose for sniffing out the best slurps on the street. He shares a few of his favourite drops and must-drink choices from one of the hottest spots in town. Thank us later.

or anyone who hasn’t paid attention, Noosa Junction has seen a plethora of new venues open in the past six or so

months. Think Theo’s Social, Muse, Notch, Flo’s Creperie, Scoop and the latest, Atelier. The title of grooviest outlet would have to go to Nudge Nudge Wink Wink (NNWW), a sexy bar discreetly tucked down the side of Hillsong College (oh

to Melbourne, New York or a multitude of European capitals. Resident aficionado, Nicco, has put together an inspired selection of beverages from all corners of the globe with an emphasis on smaller, highquality producers in wines, liqueurs and spirits with the cocktails setting new ground for quality.

door and you have the recipe for a night

Discover a cracking riesling by-theglass from Gunderloch in Germany’s Rheinhessen region - think peach and stone fruits, pristine aromatics and clean acidity - this is a stunning post-work drink at 4pm. The Domaine Fazi Rosé from Corsica is another worth trying – bone dry, pink grapefruit and a taut saline edge.

out that could easily see you transported

In his spare time Nicco has a small-

the irony!). Think big city sophistication, bold, colourful wallpaper, a temperaturecontrolled wine room on full display, banquettes and a cosy outdoor garden straight out of Home Beautiful - all hidden behind a non-descript yellow

IN Noosa Magazine

scale Champagne import operation and the Jean-Luc Gimonnet Blanc de blancs are worth investigating with citrus and green apple notes, yeasty autolysis aromas with a briny, nervy edge and caramel notes with a mouth-puckering finish. Across to spirits and even the house pours are a step or three up from the everyday. Think Buffalo Trace as the house bourbon; Plantation Double Aged

PHOTOS: IAN WALDIE

IN THE BAR

...an inspired selection of beverages from all corners of the globe with an emphasis on smaller, high-quality producers in wines, liqueurs and spirits with the cocktails setting new ground for quality. Rum from Barbados & Jamaica; Darling Gin from Melbourne; among others which form the base of their mixed drinks and cocktails. From there the spirit selection is inspired and decidedly boutique, with Willett Rye being the base for my late-night choice of an Old Fashioned. When you add the culinary skills of

Brett Tait pushing out a compact but flavoursome selection of dishes you have the perfect un-Noosa Noosa venue.

check out NNWW for yourself.

In the immortal words of Ian ‘Molly’ Meldrum, ‘Do yourself a favour’ and

I sent you!

Grab a refreshing Gunderloch Riesling by-the-glass while you settle in and take in your surrounds - just don’t tell them Say no more.

WELCOME TO THE WORLD OF PLAY, OF FANTASY, or WHAT WE CALL “just another night at nudge nudge wink wInk.” We created an intensely private space that invites you to be free to be free and be whomever you want to be. Can’t get to nYc, Paris, Barcelona or tokyo, slash have zero interest in airport hell, fellow passengers and endless hours on a plane? We second, third, fourth and fifth that. Instead, come to Noosa Junction. with amazing places like Herbert, Pucca and THEO’S, it’s “not your parent’s Noosa Junction.” Here at nnww, our team will deservedly spoil you rotten, with 100% table service, an insane wine list starring wines you’ll fInd nowhere else, delectable bites, and, of course, our legendary cocktails. (insert numerous superlatives about them here.) nnww is a tsunami for the senses. Walk through that door at 26 sunshine BeAch rd., and dissolve into another dimension, into a vortex that becomes you and you, it. If that concept is a TOUCH confusing (it is) you need to experience it for yourself. 4-12 ThurS-sunDAY. Say no more. NUDGE NUDGE WINK WINK.

WINTER 2022

IN THE GLASS

SPANISH

INQUISITION

When it comes to European wines most of us confine our search to the abundant offerings from France or Italy. But our resident Sommelier Tony Cox discovers the wines of Spain represent some of the best value wines to be found with a weight and richness that is engaging.

few friends recently got together to explore a small but delicious offering of atypical Spanish wines where we all pitched in and prepared matching dishes for an evening of fun and conversation. All in the name of research and to INspire you, dear reader!

FIRST wine served was the NV Lonia Cava, a sparkling wine made using the traditional method used in Champagne but with three indigenous varietals: Parellada, Macabeo and Xarello and a little chardonnay thrown in. Fresh and lively it features green apple notes with yeasty overtones, indicative of yeast autolysis derived from the method of making. For those who like a drier, less fruity, style of sparkling closer to Champagne this is a great entry point. Better still, the gazpacho and tortilla that matched it, went down a treat.

THIRD course saw two red wines served from the 2017 vintage but different grape varietals and regions. The Bodegas Valdemar Conde Valdemar Crianza from Rioja was a delightfully balanced wine. 90% tempranillo with 19 months’ ageing in American oak it featured dark fruits, a very plush mid palate with vanilla and sweet spice notes from the oak. The second red was Torres Salmos from Priorat, a blend of carignan, grenache and syrah which features plum and red fruits, a precision through the middle and back palate from the altitude derived acidity and elegant tannins to close. Slow-braised lamb shoulder and Basque lamb accompanied by patatas bravas transported all of us to Spain, with some flash dance moves, reminiscent of flamenco, starting to come to the fore by that stage of the evening.

NV Lonia Cava

SECOND up was the 2020 Bodegas Valdemar Conde Valdemar Rosé which is 70% garnacha (grenache) and 30% viura (also known as macabeo). The resultant wine is pale pink and fresh with red fruits, a little pepper from the grenache, a decided savoury-ness and clean acidity to close. The sardine fillets with salsa verde were absolutely fantastic, the oiliness of the fish cut beautifully by the freshness of the rosé . A chorizo and chickpea stew with deft use of paprika also worked beautifully with this drop.

IN Noosa Magazine

2020 Bodegas Valdemar Conde Valdemar Rosé

IN THE GLASS Torres Salmos

FINALLY the evening concluded with a flourless chocolate cake served with Valdespino’s Pedro Ximenez from the Jerez region. Liquid raisins with spectacular viscosity, a great way to close. Overall, a great way to experience a selection of delicious wines with regional Spanish dishes with great company in a relaxed setting. Olé!

Valdespino’s Pedro Ximenez

Bodegas Valdemar Conde Valdemar Crianza

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IN THE BOTTLE

BALTIC

Brew

You know a brand is doing something right. - it starts with a murmur and builds to a crescendo. Brothers Lance and Craig Masterton at Heads of Noosa have delivered another limited run, an ideal companion to the cooler months, the Baltic Porter. John Caruso was there as the first bottles came off the production line.

he Heads of Noosa brewery was at capacity on 11 May with invited guests, including many well-known faces from hospitality venues across the coast, anxiously waiting for the first cap to be popped on the new Baltic Porter.

“It was an ale that the English used to trade into the Baltic region. The story goes that Napoleon put a stop to this trade which meant that Baltic beer drinkers ran out of The Porter, so they started to experiment with ingredients

Tall silver vats dominated the interior of the cavernous brewery, bright industrial lights shone and the sound of beer bottles gently tapping against each other as they danced down the convey belts filled the space.

that they had access to - which was lager

It was time… Lance aka ‘The Brewmaster’ ceremoniously climbed a small A-frame ladder and addressed the crowd.

tinkered with these recipes

“What you’re about to taste originated in England where The Porter was first introduced,” he said.

world,” said Lance.

yeast - and, in an attempt to recreate the original beer, they ended up brewing this Baltic Porter. “We’ve crafted and over the years to a point where we’re finally happy to release them to the “Nothing leaves this building unless it’s of the

LOCAL gin

highest standard, and our limited release range is no different.” Big, bold and fermented cold like a true lager, the Baltic Porter is a delicious marriage of chocolate, caramel and raisin

WE Salute THE LOCAL LEGENDS OF GIN DISTILLING & CRAFT BEER BREWING

Lovers of Locals COME AND SUPPORT THEM AT SUNNIES.. Open daily from 10:30 am ! SHOP 4/28 DUKE ST, SUNSHINE BEACH PH 5455 3941 IN Noosa Magazine

LOCAL BREW

IN THE BOTTLE

notes.

parties at the brewery and at Blackwood

At 7.8% it packs a punch, and is a perfect winter warmer.

bar in Brisbane, sold out.

With a limit of just 3600L of the wintery brew being released and with it only available in 40 venues across Queensland, it’ll move quickly.

our limited release range, which are all

Online VIP pre-sale packs sold out in less than a week and both private launch

brewing and make sure you’ve stocked

“This is the first of many to come in beers we simply love drinking!” Lance said. Winter is coming, support independent up with The Balter.

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WINTER 2022

IN DULGE

LEADERS OF

y r u x Lu

PHOTOS: MEGAN GILL

Being in business is challenging, particularly in the past few years. So it’s encouraging to see the trailblazers of tranquility at ikatan Spa still loving what they do after two decades of being warriors for the wellness industry. John Caruso discovers the inspiring success story behind these leaders of luxury.

IN Noosa Magazine

IN DULGE

ike all great business ideas, exploring and capitalising on a ‘hole in the market’ is the cornerstone to building a great business and brand. ikatan Spa at Doonan was Katrina Thorpe and Nicholas Pilditch’s design, creation and build and twenty years on, the couple say they’re continuing to grow every day. “I was working for a large hotel chain, and I could see that on the Sunshine Coast there was nothing around that matched the idea I had in my head for a boutique, service-oriented Day Spa themed around a tropical environment,” Katrina said. “At the same time, I met Nick who was working in the Middle East as an aeronautical engineer and over a period of about eighteen months we often talked about this idea.” The iconic Spirit House Restaurant in Yandina provided even more inspiration for what the couple wanted to create. “From a feel and design point-ofview, the Spirit House concept was what we had in mind for a Day Spa and I knew we could make it a successful destination business just like the restaurant which was remotely located,” she said. “Plus Nick and I both grew up in the country so we had a desire to set the business up in a rural location. One of Nick’s dreams was to have an Asian-style house and work more on landscape design and gardening so we shared a similar vision for the next chapter of our lives.” It was during a reconnaissance of the Spirit House that Nick delivered both a business and a wedding proposal. “He asked me if I wanted to spend the rest of my life with him and he said that he’d financially back my idea,” Katrina laughs. “I remember telling him that I’d just come out of an eighteen-year marriage and I wasn’t interested in doing that again. We discussed it further, both putting our cards on the table and I eventually said ‘yes’. “To this day he often reminds me that I made that proposal very un-romantic however I knew one of the things he liked about me was that I was straight up and honest about how I felt.” In the first five years of operation, ikatan Spa was nominated for Best Destination Spa Australia by the Australian Tourism Travel Awards. Exposure on Channel Nine’s Getaway followed and the producers from Seven’s The Great Southeast came knocking on their big Balinese doors soon after that. “I create every treatment at the Day Spa and service is at the forefront of our brand,” Katrina said. “Because I’m a

trained therapist I understand how they work. Happy therapists mean happy clients - and that means a happy boss and a good business, and that’s my formula for everything.” ikatan Spa’s green credentials are also an important part of the brand. “We’ve always been into nature and the environment,” Katrina said. “The whole property and business uses the principles of feng shui and we believe that if you have something unique then people will travel to experience it.” No explanation is required these days, however two decades ago attitudes were very different and people simply didn’t understand what was on offer. “People didn’t know what a Day Spa was,” Katrina said. “In fact Nick’s friends back in Saudi Arabia thought he was actually selling spa tubs! “Starting out, we sat down and worked on a business plan and what we needed to grow the business and we still do this regularly. Nick is focused on the financial side of the business and he’s responsible for all the things that I don’t do,” she said.“I’m the creative one and he looks after the balance sheet and the extensive gardens on the property.” The couple can’t believe how quickly the business grew - and has grown into, 20 years on. “The vision was to recreate a Balinese village-style Day Spa, where you arrive in reception and then go to your private villa,” she said. “A place where everyone feels calm and relaxed, ‘leaving your world behind for ours’ - which was one of ikatan’s first marketing tag lines.” The ‘big’ small business began with four staff members plus Nick, Katrina and her daughter running reception and now it takes a team of twenty. “We still love what we do and the key for us is having a happy team in place which gives us the option to step away from the business at times,” she said.

evolved and changed things for the better, resulting in a few practices that have improved our business. “We’re more paperless and doing more on-line and because we’re short-staffed like most businesses, I’m back doing treatments myself but it’s something I love doing and something I’m grateful for,” Katrina says. Learning to ride the ups-and-downs is an important lesson for all businesses. “The GFC was probably our hardest time, we didn’t know what was going to happen and in hindsight, it felt like there was more uncertainty compared to COVID,” Katrina reflects. “The GFC and the pandemic made many people reassess their health, lifestyle and mental wellbeing so that has been a positive for us as operators of a wellness Day Spa. “Stressed people now care for themselves more and this has seen a growth in the Spa business. I feel there’s been a big shift in the way people think about our kind of business too; a Day Spa isn’t seen as indulgent or pampering anymore - wellness is a necessity.” Congratulations to Katrina and Nick on achieving twenty years in business. Being able to build a business over times of uncertainty and still love what you are doing is a significant achievement. We know that many clients have been coming to ikatan Spa since day one and the business has received global recognition and won numerous awards and accolades. You are both generous with your time, knowledge and donations to local charities and Katrina has helped mentor and advise many businesses. Your ability to consistently deliver an exceptional experience for guests and staff is to be commended. Congratulations! WANT MORE? Listen to the interview with Katrina on our podcast.

“Since COVID we have had to be more ‘hands on’ again but we haven’t looked at that as a negative because we’ve 77

WINTER 2022

IN WELLNESS

s s e n l Wel

THE

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SHIFT

Katrina Thorpe examines the latest shifts in the world of wellness and what it means for consumers.

ellness is about practicing healthy habits to attain better physical and mental health; it’s a lifestyle choice geared for those who aspire to thrive rather than just survive. It is also a growing sector, with the prediction of growth in the wellness industry to be on an upward trend. This is mostly due to the pandemic creating shifts in how consumers have developed a better understanding of what constitutes a wellness experience - and what they expect from it. According to the Global Wellness Institute (GWI) there is a significant “values shift” underway that will lead to a predicted growth of the $4.5 trillion wellness economy of 10% annually for the next few years. Over the past three years we have seen the changes taking place and acted on them to communicate the benefits of wellness better with our customers at ikatan Spa. Here are some of the relevant trends identified in the Global Wellness Institute’s latest report: ‘Self-care’ shifts from pampering and escapism to a means for selfpreservation and survival. I have always thought the word ‘pampering’ insinuates something unnecessary, meaningless or spoilt and this is not what wellness is about. Acts of self-care to maintain one’s wellbeing are a necessity, not a luxury. ‘Escapism’ is a term I like and I think it’s easily understood and immediately relatable and sought after. We all need to escape and leave our life behind for a few hours; a day; or a holiday to recalibrate so that we can go back to our lives feeling refreshed. To me, escapism is self-preservation for survival. 78

Prevention becomes a lifestyle and a bigger public health priority. To this I say “it’s about time!” We all know prevention is better than finding a cure and we have already seen constant conversations and attention to mental health, particularly over the past few years of the pandemic. There’s now more funding for mental health and a better understanding and awareness in caring for our mental health as well as the help that is available. Wellness and science move closer together. There’s an abundance of scientific research now to support the things that people used to see as a bit ‘hippy trippy’ - but have you ever stopped to think how chilled out the so-called hippies were and still are? Many of the wellness practices may have seemed ‘out there’ decades ago but now yoga, meditation, healthy eating, and self-care practitioners, such as osteopaths, massage or acupuncture therapists are backed by science and encouraged as preventive health measures. We will lean into nature for nourishment and healing. This is one of my favourite shifts in wellness and I see it as an ‘enlightenment’ from the GWI research. I have always believed in the power of nature for relaxation, particularly mental and emotional health as well as a place for physical activity. It’s one of the main reasons we established a wellness business surrounded by gardens where the design and plant selection all play a part in helping people feel nurtured in nature. You may think it’s just aesthetically pleasing to have a lush garden, thriving

IN WELLNESS

ABOUT FACES with like-minded others.

...osteopaths, massage or acupuncture therapists are backed by science and encouraged as necessary preventive health. pot plants or to get outside for a walk in the park but there is so much more to be gained from our living environment. It’s something that I have always found fascinating and shown a great interest in learning - how nature helps to nurture us as humans, why it works, what it is about water, trees and plants that have such a profound effect on us. Balancing physical and virtual connections becomes critical. We all tried to make the most of our lockdown and pandemic work environment in isolation with Zoom and screen time. But there’s been an unpredicted surge in people returning to gyms, yoga, pilates, sports clubs and anywhere they can be part of social gatherings. As humans, we are social creatures and the need for contact with others is important, particularly for singles, elderly, and children to gather

Some companies are selling up large office spaces in cities because they realise that employees working from home are productive, happier to have more flexibility and time with family while avoiding commuting into the office. It’s saving money, time, energy and fuel and this all adds up to a better environmental impact. One American company recently sold their city offices and purchased a ranch to create a working retreat as a place for employees to come together for work related meetings, team building and planning sessions, where wellness sessions are combined with work. Employees experience yoga, meditation, walks, Day Spa treatments along with health food at their wellness and work ranch stays and it’s proving to be a very productive way to engage employees for better performance outcomes. The shifts in wellness predictions upwards to 2025 are already here and they will only become prevalent as the new norm, more available and offer all of us a preventative way to live for an improved lifestyle. I feel we have the opportunity for this shift to a wellness lifestyle in Noosa and many already live it and embrace it. It’s sure to be a shift for the better. 79

N O O S A

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IN DULGE

e r u t a N

FACING

With winter comes dry skin and the need to focus even more on our skincare routine and finding the perfect formula for our complexion. Stephanies saves the day with an exclusive collection of natural skin treatments, as Georgia Beard discovers.

fter 37 years of providing awardwinning spa treatments to clients across South East Queensland, Stephanies has released its original Skincare Collection and Mindful Spa Essential Oil Collection. Combining naturopathic treatments with leading formulation science, Stephanies infuses their skincare formulas with raw ingredients such as fruits, florals and seeds – all of which are recognisable on the back of a bottle. The treatments return us to our roots when anti-ageing and rejuvenation products came directly from the natural environment. Founder Stephanie Shepherd said learning about the mineral properties and natural landscapes in her hometown in Broken Hill inspired her to establish these collections. “It has always been my dream, and the next natural step for the Stephanies evolution to introduce our own skincare range, but it was important that the brand kept in line with the Stephanies ethos,” she said. That ethos focuses on reviving ancient beauty and wellness rituals through emerging technologies and treatments.

IN Noosa Magazine

Alongside the retail range, Stephanies has also introduced a collection of skincare products to complement their beautiful skin rituals. Not only can you experience these plant-based formulas from home, but during bespoke spa therapies from within Stephanies Ocean Spa at Peppers Noosa Resort & Villas.

Stephanies Mindful Spa Essential Oils

Also available for retail, the Essential Oil Collection is designed to balance, harmonise and promote the ongoing health of mind, body and spirit – a holistic approach.

The Skincare Collection is abundant with skin-loving, age-defying vitamins, aromatic essential oils and nutrient-rich ingredients. These supercharged formulations feed the skin using a traditional double blending method to protect the pure botanical and cosmeceutical actives. The formulas work to prevent stress and inflammation, repair cellular damage and support dermal elasticity and resilience. They can also hydrate the skin, brighten pigmentation and fight signs of aging.

“We have partnered with a formulating chemist with over thirty years of experience to create the finest 100% pure essential oils from a global network of farmers and suppliers committed to supplying authentic, unadulterated oils,” Stephanie said. Extracted from plants, these oils are believed to help manage pain, improve sleep quality, treat migraines and headaches and reduce stress and anxiety through to boosted immunity. Stephanies has curated unique essential oil blends to immerse your mind and body in sensory experiences, from exquisite floral garlands to aromatic ocean breezes to the heart of vibrant urban villages.

IN DULGE

Stephanies Skincare Collection

Stephanie recommends three methods to use these lovingly crafted blends: 1. Diffuse your Stephanies Blend in an oil burner, adding five or six drops and replenishing as required. 2. Massage a luxurious mix of 12 drops of your Stephanies Blend to 30ml of carrier oil for a divine massage oil. 3. Spritz a mix of 15 to 25 drops of your Stephanies Blend with 60ml of water to create a fragrant room freshener. For a milder scent, you can combine 20 drops with 120ml of water. Both the Skincare Collection and the Mindful Spa Essential Oil Collection offer an alchemy of science and nature. The result is healthier and brighter skin, organically restored.

Stepanies Ocean Spa

WINTER 2022

JUST Like Nu

IN DULGE

Carlie Wacker and VIP guests discover a harbourside oasis that is a haven for pampering and discovering a NuYou!

s the sun set over picturesque Noosa Marina guests mingled and sipped on Ruggeri bubbles in anticipation of a beautiful night of pampering INspiration at NuYou Natural Beauty Day Spa. Owner Jo A’Hang shared her experience and passion for her clients and showcased the Intraceuticals Oxygen Facial with real life demonstrations that revealed some very fresh skin - and happy clients! Wandering through the stunning salon with an Italian prosecco in hand discovering the rooms purposebuilt for beauty, including the high-tech sauna steam room and French bathing suite; made for a very glamorous evening! Gift bags to-go left everyone feeling like Nu.

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IN DULGE

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e g n e l Chal

IN FORM

FOR CHANGE

Erin Yarwood explores the benefits of undertaking challenges and discovers that if it doesn’t challenge you, it doesn’t change you.

o you need some extra motivation as the cooler weather and shorter days begin to approach?

Then why don’t you set yourself a challenge? Or better still, sign up to do a challenge and help out a great cause at the same time. As I write this article, I am nearly at the end of the PanCare Challenge which has seen me do 63 squats every day in May. The number 63 bringing awareness to the average number of lives lost every week in Australia to Pancreatic Cancer. Knowing the pain that people with Pancreatic Cancer are suffering makes

Erin on squat #60.

this challenge seem simple in comparison. And it truly is rewarding and a privilege to be able to help raise money and bring awareness so such an important cause.

- even if I sometimes remember

As a personal trainer, I would not necessarily recommend doing 63 squats in a row but I have actually been loving this challenge.

going to PanCare. How awesome is that?

The physical benefits are great and I have definitely noticed my legs feeling more toned and stronger and every day feels a bit easier. Every donation to my fundraising page comes with the encouragement to complete the challenge

them - which is such a fantastic idea!

just as I’ve hopped into bed! Currently we’re sitting at $320 and my business, E-Fitness, is going to match all donations so that makes at least $640 Every dollar counts. There are so many fundraisers with numerous fitness challenges linked to Not only are you raising much-needed funds for an amazing cause, but in doing so you are literally working for it. In turn, your friends and family are

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IN Noosa Magazine

IN FORM

sponsoring and supporting you in your endeavours. The best thing is that you are keeping active while doing some good in the world. Win-win! It is so rewarding to participate in challenges like these. Whether it be pumping out push ups for Lifeline; smashing out sit ups for Canteen; Stepping it Out for Prostate Cancer; holding planks for The Breast Cancer Foundation; or dropping it like a squat for Pancreatic Cancer. The list goes on! Along with toning up your thighs, strengthening your core and beefing up your guns, you are also helping out some great charities that rely heavily on donations from the public. So the next time you see a reputable charity promoting a challenge, don’t just

CHALLENGES OF CHOICE Prior to Covid, 3.4 million Australians were participating in 21,000 events but through 2020 and 2021 many events were cancelled. Help things get back on track by supporting these challenges:

WISHLIST FUN RUN 2022, 27 OCTOBER

THE PUSH-UP CHALLENGE, JUNE Raise awareness and money for mental health. Go solo or grab your mates and challenge yourself to 3139 push-ups over 24 days. You can aim for 25, 50, 75 or 100 per cent, try alternatives such as sit-ups or squats and spread them out across the day. In 2021 an incredible $9 million helped The Push For Better Foundation, headspace National Youth Mental Health Foundation and Lifeline Australia run vital mental health programs and save lives. www.thepushupchallenge.com.au

30 DAY #MOVEFORLEX CHALLENGE Get moving for those who can’t – 30 minutes per day for 30 days. Raising funds to provide care, comfort and support for families with loves ones in RBWH Intensive Care Unit. Start the challenge at any time with challenge calendars and tools at www.moveforlex.com

keep on scrolling. Throw in some dollars

CEO SLEEPOUT, 23 JUNE

but also add some sweat and energy in

Leaders in business, community and government will sleep without shelter on one of the longest and coldest nights of the year to help change the lives of Australians experiencing homelessness. In 2021, $9.3 million dollars was raised to help break the cycle of homelessness and poverty. Our own Carlie Wacker is participating so register to join the Sunshine Coast team or donate at www.ceosleepout.org.au

there too! Know that your moving and grooving is contributing to raise money and awareness for a really good cause. You might even notice some benefits to your mind and body too. So what are you waiting for? Sign up for a challenge today – your body, mind and community will better for it. I challenge you!

Join in the annual Wishlist Fun Run at Lake Kawana to help support the Sunshine Coast Hospital and Health Service. www.wishlist.org.au

SHAKE IT UP CHALLENGE Help tackle Parkinson’s disease by raising money for Shake It Up, which partners with the Michael J. Fox Foundation, to fund research into the condition. Open to all ages and abilities, sign up anytime and nominate your activity to get going. www.shakeitup.org.au Get a team together and nominate your charity of choice for these upcoming events: SUNSHINE COAST MARATHON, 13-14 AUGUST www.sunshinecoastmarathon.com.au NOOSA TRIATHLON, 26-30 OCTOBER www.noosatri.com.au

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WINTER 2022

IN SPIRE

e s a E and

WITH GRACE

When was the last time you danced in the rain? Carlie Wacker shares her experience of reconnecting with herself and nature at the Noosa Flow Wellness Retreat. For those that watched the television mini-series Nine Perfect Strangers starring Nicole Kidman, you may be getting a visual of the character played by Melissa McCarthy – that was me, I was Frances.

Firstly, I was excited to experience a weekend of personal care, wholesome food and exercise and my thoughts led me to believe I would lose a few kilos and come back feeling fab.

Noosa Flow Founder Claire Toone said she has been hosting retreats at SOMA for the past two years.

Then my busy brain started stacking up all the things I wouldn’t get done over the next four days and how that might impact my stress levels the next week and then the guilt set in. Guilty feelings that I was being self-indulgent and my priorities were wrong. Then self-assured Carlie started wondering why I was doing this when it’s very clear I have my life together and am a strong, confident and capable human that doesn’t need to retreat. As you can imagine, by the time I arrived at the picture-perfect SOMA Byron Bay my head was abuzz. I burst through the doors making a grand entrance into the stylish communal area where other guests were mingling. I was aware that I was talking a million miles an hour, filling up the once calm space with my big, busy energy and nervous oversharing. At SOMA they say “the quality of your mind determines the quality of your life” – they are correct. When I arrive, I am all quantity and very little quality but I will only realise this at the conclusion of this adventure. IN Noosa Magazine

“My goal is always to create space for people to stop, breath and look inward,” she said. “With Noosa Flow I have tried to create a haven, a happy place for people and have been successful with this but still felt I could impact lives more – that’s how the retreats were born.” As I am escorted to my room, Claire informs me that I am staying in the very room Nicole Kidman spent months in while filming the Netflix mini-series and if my excitement levels weren’t high enough, I walk into one of the most beautiful ensuited rooms I have ever seen – textural and earthy – home styling goals! There’s a goodie bag full of amazing gifts and an itinerary. It seems cool, calm Claire knows I need some chill time and she leaves me to settle in and calm the farm. It is quiet and I immediately feel a weight off my shoulders – I have a sudden realisation that I can just relax. I don’t need to be anywhere or do anything and I can do all or none of the planned activities. I stop. The next half hour is cathartic. I was so present in those minutes and found myself acknowledging my breath and releasing the tension in my physical body. I felt

PHOTOS: SUPPLIED

was not prepared for the emotions that crept up on me as I made my way down the Bruce on the highway to health and wellness. The road was leading me to Byron Bay for my first ever retreat.

SOMA Byron Bay

happy and free. I was determined to follow the itinerary. Pilates before dinner on the first night was a gorgeous experience. Walking through the bamboo forest towards the geodesic dome to practice pilates, yoga or meditation was dreamy. So was the food. Every meal at this retreat is lovingly prepared by Tash and Tom of Burbury Whole Foods using local, organic and seasonal produce. They share their philosophy of creating a meaningful connection with food and it has truly changed my approach to eating and living. Simply taking a moment to acknowledge the food on our plate is not only a gesture of appreciation to farmers but it starts the salivation process which helps with digestion and results in better

IN SPIRE gut health. We were gifted a copy of their cookbook Anything’s Possible and it’s one I use and will continue to do so forever. Days are spent sharing meals at the seven-metre-long communal dining table, practicing yoga and Pilates plus infrared sauna, massage and reiki sessions. It was the free time that was revelation for me. SOMA is set amongst a bamboo and lychee forest, it’s a nature immersion. During free time I fell back in love with nature and myself, wandering through the bamboo with a huge smile on my face touching leaves, stems and soil; swinging from the chair hanging from a majestic 200-year-old fig tree and playing like a child. Sitting by the spring fed dam I observed insects, noticed water trickle over the branches of trees and danced in the rain. It rained the entire time we were at this retreat but it was perfect – I got muddy and didn’t care, my hair was frizzy, my face was bare, I felt the rain on my skin and understood myself better in these moments than I ever could have imagined. Claire says that the Noosa Flow Retreats focus on your mind, recharge your body and rejuvenate your soul. As I write these words my eyes well with tears because I didn’t know my heart was hurting so badly. I didn’t realise until

this retreat that I wasn’t loving myself. Following this retreat my heart has started healing and my body and mind are appreciating this newfound soulful connection. I am eating mindfully, exploring nature and taking time to be still and present. When I feel myself slipping into old habits, I have Claire’s voice in my head ‘with grace and ease’ and it reminds me to slow down. I asked Claire to share her observations from theses retreats. “The energy shift and mood change has been remarkable,” she said. “Often people walk through the doors on that first afternoon with a wall up. By the end of the retreat they are open, softer, ready for change. “Our retreat welcomes many first-time retreaters, I am honored that people trust me to create a space for them, for us to nurture and look after them. That is a hard thing for anyone, especially women, to be looked after and to actually rest and to trust we will have everything covered. People begin detached from themselves, caught up in stories. People leave grounded. Connected to themselves. They are clearer.” I am the proof of this. As I left the retreat, my pace was slower, my heart was fuller and I shed a

tear for the girl that I was when I stormed through the sky high glass doors – she didn’t know she was lost and now she is found.

FIND YOURSELF

Find yourself at the next Noosa Flow Wellness Retreat. Throughout each day of the retreat you will be nourished and nurtured with delicious organic meals, daily pilates, yoga, meditation, massage and reiki. The perfect balance of activity and relaxation. Stop, breathe and refocus at Soma Byron Bay. Sunday 17 – Wednesday 20 July, 2022 www.noosaflow.com.au

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WINTER 2022

IN DULGE

THE ART OF

g n i l l e trav

We want you to feel heard, supported, and have the space to breathe

WELL

As Courtney Alderson discovers, wellness tourism is a growing trend with travellers becoming increasingly focused on the pursuit of maintaining one’s personal wellbeing on the go. It’s no surprise that a local business is making it their personal mission to keep your healthy habits strong whilst at home - or on holiday.

f you’re like me, I like to pack a lot into my travel itinerary. From taking in the sights and raiding the shops and markets to pursuing unique culinary experiences - quite often feeling more tired and a couple of kilos heavier than refreshed upon my return home. Maintaining your healthiest habits and caring about your holiday health can seem all but impossible when you’re on holiday, but as I’ve discovered it’s about to get a hell of a lot easier thanks to the team at Holistic Health Noosa. “When your environment and schedule get thrown off, it can be a challenge to maintain the healthy routine you worked so hard to implement throughout the year,” Holistic Health Noosa founder Josie Burton said. “Not to mention all of the added variables and distractions during the holidays — from social obligations to decadent meals.” A former professional dancer and competitive gymnast, Josie’s journey into personal training and mindset coaching was a natural one. Having already built a successful personal training business, the progression into a mobile service where she could help locals and holiday-makers stay on track with their fitness goals in the comfort of their own space seemed fitting - the idea of Holistic Health Noosa was born. “I was a dance teacher and gymnastics coach for ten years and it got to a point where I wanted to branch out, take on more study and reach a wider audience using my skills, background and knowledge,” Josie said.”During this time, I spent number of years overseas including in Los Cabos, Mexico where I learnt to speak fluent Spanish and teach and coach visitors from around the world.

pelvic health physiotherapy Yoga for pain Instinctive Meditation

“I’ve always wanted to do my own thing and to have a team of like-minded, qualified people around me who have a passion for natural health and wellbeing.”

Specialising in bladder and bowel health, pregnancy related conditions, pelvic pain, and pelvic floor dysfunction

A combination of professional training, research and a drive to succeed led her to design a unique approach to personal training. “I like to fuse traditional training with mindfulness which means I combine functional strength training, body mechanics, nutrition and flexibility with methods that benefit both mind

0418 396 560 | breathehealth.com.au IN Noosa Magazine

IN DULGE

Re-energise Revive and Renew

Lauren Tregear, Josephine Burton, Candice Wilson, Alysha McGill, missing: Claudine Avery. PHOTO: IAN WALDIE

I like to fuse traditional training with mindfulness which means I combine functional strength training, body mechanics, nutrition and flexibility with methods that benefit both mind and body. and body,” she said. “This technique helps to increase energy, optimise hormones, reduce stress, and improve overall wellness.”

wellbeing needs.”

Backed by a team of wellness-driven women, Josie says Holistic Health Noosa offers a host of private and personalised sessions in personal training, yoga, pilates and massage.

have you covered.

“The girls I work with are amazing in their field of expertise. They’ve learnt how to listen to their own body, how to use it effectively and how to train in an optimal way. This is what makes our sessions so effective,” she said. “For us, a healthy body and mindset comes when it flows into your life naturally. Exercise should become part of your lifestyle, not take it over, so we are here to really engage with our clients and listen to them and their health and

Fitness, Yoga, Pilates and Massage sessions We come to you!

Whether you are looking to sweat it out, stretch it out or simply want to maintain your healthy lifestyle, the girls

Complete mobile services from 1:1 to large groups

“We can come to you and provide all the equipment needed for the session,” Josie said. “Our online booking system makes it easy for clients to book with us and support is always available. “We aim to help people achieve their health, fitness, posture, mental wellbeing and lifestyle balance goals with ease - and fun. As a team, we endeavour to make every session enjoyable as well as professional.” With an unrivalled passion, room to expand and a growing interest in wellness tourism, Holistic Health Noosa is on a path to healthy success! 89

0474 497 714 Available 7 Days

@holistichealthnoosa WINTER 2022

IN FORM

HEART

h t l a e H

He’s studied at Cambridge in the UK, worked in Italy and USA. He surfs and owns a collection of guitars and plays in a local band called The Money Shot! John Caruso talks to Professor Christian Hamilton-Craig, a cardiologist who’d like all of us to take a closer look at our arteries.

“I took a gap year out of school after winning a law scholarship,” Prof. Hamilton-Craig explains. “I was interested in law because I enjoyed debating - and I loved arguing with my friends - however I did a summer internship in law and it didn’t inspire me. My father is a doctor, so I ended up studying medicine and following in his footsteps. I love it because one is genuinely helping people daily.” Cardiology is an area of medicine where a large part of it is evidencebased, so for an academic clinician like Prof. Hamilton-Craig it’s an attractive area to work in. He’s one of a growing number of Cardiologists who are calling for an increase in using imaging to identify and prevent heart issues in patients who would normally be considered low-risk. “There’s been a big decrease in deaths from heart attacks in Australia and we know that advanced identification of risks and early intervention plays a key role,” he said. “If heart issues are detected early or if a patient presents IN Noosa Magazine

PHOTO: MEGAN GILL

oosa Hospital seems a long way, culturally, from the Eternal City’s Catholic University of the Sacred Heart, and geographically it’s more than 12,000 kilometres to the University of Washington in Seattle; however these dots on a map are only a few of the many places where Professor Hamilton-Craig has worked and studied in an endeavour to learn more about the fist-sized organ that pumps blood through our bodies.

with warning signs early, then there are less fatalities and a decrease in ‘big’ heart attacks. “Unplugging the artery early, within 90 minutes of symptoms, means you can salvage that heart muscle that was at risk,” he said. “This means, we don’t see the heart failure or the big complications we used to see in the past.” Statistics show that the percentage of Australians who smoke has dropped enormously, however there’s been a worrying increase in young females starting smoking. “When people are health-aware, we refer to it as ‘health literate’ which means patients are aware of what’s going on and they’re keen to be involved in their decisions,” he said. “The uptake of 90

simple medications like blood pressure and cholesterol-lowering medication and aspirins have all been routine in general practice for some time. “Many patients have had their GP assess them from a risk profile and had a risk calculator applied to them, such as the CVD Check (www.cvdcheck.org. au). Simply someone looking at them asking questions like ‘do they have diabetes; high blood pressure; a family history of heart issues?’ is important. Awareness of the risk factors is better than it was compared to 40 years ago,” Prof. Hamilton-Craig explains. Sydney cardiologist, Professor Gemma Figtree coined the anagram, SMuRFs which stands for Standard Modifiable Risk Factors - the things (factors) that

IN FORM

...cardiac imaging is best for what I call the ‘worried well’ people that don’t present as being ‘at risk’... we can change or modify to reduce risk. “SMuRFs encompasses things like smoking, high blood pressure, diabetes and cholesterol,”says Prof. HamiltonCraig. “However the proportion of patients presenting with heart attacks who have no known risk factors - let’s call them the SMuRF-less people - is increasing. “So there’s other risks we just don’t know about because we’re not detecting heart disease early enough.” For Prof. Hamilton-Craig, using cardiac imaging to examine the arteries could be the key to the early detection of heart disease in people who don’t fit the standard ‘at-risk’ criteria. Cardiac imaging is not new, it’s been around for at least 20 years but Prof. Hamilton-Craig said it has been recently endorsed by both the National Heart Foundation and the Cardiac Society of Australia and New Zealand. “It’s recognised that the online calculators are not that accurate in certain patient groups so recommending coronary artery calcium scoring in certain individuals improves the precision of risk assessment,” he said.

“Circulating cholesterol in the blood is excess cholesterol that the body is not using. Cholesterol that’s needed for cell membranes in the ovaries and the testes and the brain is synthesised inside the cell but it’s the excess cholesterol that’s produced by the liver that is circulating and can cause issues.

WANT MORE? Download the interview with Professor Hamilton-Craig from our podcast.

“This cholesterol is a waste product and as it builds up in the blood, it gets deposited in the arteries because the blood runs through the arteries which leads to atherosclerosis, or pimples inside the arteries. Over time, these harden and calcify, and this calcification or hard plaque is what you can see on a scan,” explains Prof. Hamilton-Craig.

on the completion of a couple of Australian clinical trials that are currently under way.”

It’s simple, easy, accurate and the evidence base and guidelines now support the use of cardiac imaging.

Prof. Christian Hamilton-Craig believes that if more of us undertook a simple scan of our arteries, even if we don’t already have our health record flagged ‘at risk’ then more lives might be saved. It’s certainly a conversation worth having.

“If you’re somebody who is already at risk with high blood pressure and diabetes, then the need for imaging isn’t necessarily a high priority. You would or should already be in the care of a GP for managing that,” he said. “However, cardiac imaging is best for what I call the ‘worried well’ - people that don’t present as being ‘at risk’ of cardiac disease but may have had a brother or relative suffer a heart attack because they’re part of this SMuRF-less category and went undetected. “The only limitation for calcium scoring is that it’s not Medicare funded in Australia and the reason for that is because no application has been put forward for a reimbursement. “Hopefully, an application may occur

The news has been filled recently with high profile people, Shane Warne and Labor Senator Kimberley Kitching, both 52; along with cricketer Rod Marsh who’ve all died from what seemed like sudden heart attacks.

You can find out more by visiting www.noosahearts.com.au or calling Prof. Hamilton-Craig’s Noosa Clinic on 5455 9459.

SMuRFs

Standard Modifiable cardiovascular Risk Factors (SMuRFs) include: • high cholesterol • high blood pressure • smoking • obesity • lack of physical activity • other conditions such as diabetes, and, family history of cardiovasular disease

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WINTER 2022

IN TUNE

c i s u M

THE SOUND OF

Music has been known to boost our moods but, as Jackie Hillegers discovers, it can also benefit our physical and mental health.

ith the laidback Queensland lifestyle, locals are often looking for an outlet, new hobby or new connection that brings them joy. Music is becoming a popular choice for all - including the semi-retired who want to boost their brain health and keep their memory in great shape. Learning a musical instrument has been proven to strengthen muscle memory and improve cognitive performance. It activates just about all parts of the brain and the expression “If you don’t use it, you lose it” applies when the brain’s neural pathways are weakened and not used regularly. Music brings us joy and can help us heal. It’s also good for our brain. Research has shown that patients with advanced stages of Alzheimer’s can still recall songs they were familiar with long ago, as their musical memory often remains undamaged by this disease. When a song they relate to is played, they not only recognise the song but can often remember the lyrics which in turn, improves their mood and creates a smile. Luckily for locals they don’t have to go too far to have access a range of musical instruments, workshops and tuition. Walking through the doors of Music at Noosa, I was welcomed by new owner IN Noosa Magazine

Music at Noosa owner Rob Walter

Rob Walter who has created a fresh new look and is a firm believer in the benefits of having music in our lives. Drums, keyboards and amps set a welcome stage but it is the array of guitars in all shapes, sizes and colours that provides a showstopping display. Behind the main counter is a selection of pre-loved guitars, not only a collector’s item but a worthy future investment. I am sure some of these beauties could tell a story or two of their past lives in bands or clubs! A casual seating area to the right of the counter is a great place to relax and try out one of the guitars or meet other locals waiting for their singing or music lessons that are held in soundproof rooms located at the back of the store. This store has soul and community feel written all over it... did I mention there is also an actual stage? Music at Noosa recently donated a guitar to a Rehabilitation Facility on the Sunshine Coast and Rob said the clients at the Clinic sent back a Thank-you card full of positive messages of thanks. “They mentioned how much that guitar had helped in their healing process - by listening to others play it, by strumming it to give themselves a sense of calm and it also provided an outlet for their emotions,” he said. Just one thoughtful gift can give so 92

much pleasure to others. Music can lift our mood, boost our immune system, help reduce stress, reduce our blood pressure and cholesterol. This is because when music enters our brain it triggers our pleasure centres that releases happy chemicals such as dopamine, oxytocin and serotonin - all linked to feelings of pleasure, happiness and relaxation. Music can also reduce cortisol in the body which is connected to stress. Listening to music works so well that advertising agencies create jingles or use popular music to sell products.

IN TUNE

MUSIC MAGIC • • • • • • • • • • • •

Lowers blood pressure Relaxes muscle tension Improves cardiac output Reduces heart rate Releases suppressed emotions Improves memory Pain management Helps with motivation Coping and social skills Trauma or grief Improves mood and confidence Reduces anxiety, stress or depression

A tune played in the background of an ad often lingers in your mind for a longer period and reminds you of the product they are trying to sell you. Whether you play an instrument, listen to music, dance or sing, it all brings a sense of connection that starts before we are born. We are surrounded by music from hearing music while in the womb to being sung lullabies to soothe us as babies.

PHOTOS: IAN WALDIE

Music is also linked to special occasions such as birthdays, weddings and even funerals where our favourite song might be played; sporting teams have their own anthems and country’s unite over their own national anthem being played at important events.

Music brings us joy and can help us heal. It’s also good for our brain.

We stock a huge range of quality new and pre-loved instruments. Contact our experienced team today!

GUITARS AMPS/FX DRUMS KEYBOARDS LIVE SOUND ORCHESTRAL + TUITION

Remember when we used to make mixed tapes for friends of their favourite songs? Writing or singing songs about past hurts or dancing to foreign songs we know the beat but not words. For centuries tribes have created their own music, even with the most primitive of instruments - it unites people and defines a culture. Where words fail, music speaks. Chinese Philosopher and Politician Confucius said “music produces a kind of pleasure which human nature cannot do without.” Playing music is even more powerful and it is widely agreed that 20% of kids learn to play music while 70% of adults wish they had. It’s never too late to pick up the guitar, blow a horn or beat a drum!

Open Mon-Fri 9am-5.30pm Sat 9am-1pm Shop 2/1 Gibson Road, Noosaville Phone 5474 3033 | musicatnoosa.com

Music is a universal language and it has the ability to bring people together and lift our hearts. Tune in today! 93

WINTER 2022

g n i h t Every A SMILE IS

The Chris Burton Dental team

A smiling set of shiny brights is the universal way to show others that you’re happy but practicing good oral hygiene does more than maintain a beautiful smile. As Courtney Alderson discovers, investing in your smile is worth everything.

et back from the road, halfway down a quaint laneway in Noosa Junction, you’ll find a light and bright dental practice that’s as welcoming as they come. From the moment you step inside Chris Burton Dental, there’s an instant warmth. You’re greeted by dental nurse Leigh like she’s known you forever, and you’re introduced to well-known local, Dr Chris Burton, who also happens to own XO restaurant and bottle shops. Regulars banter with staff like old friends and adults come in with their children because Chris is the dentist they saw as a kid. It’s vibrant, it’s happy, it’s a family. Leigh was born to be a dental nurse. In fact she’s never wanted to do anything

IN Noosa Magazine

else in her career of more than 30 years; 25 of them spent working with Chris. “I’ve been interested in dental nursing since I was at school and I started working at Noosa Junction Dental the day it opened in 1981. Chris started around 1993 and he’s not got rid of me since. I just love my job,” Leigh laughs. As a strong family practice, the compassionate and friendly team will make you feel at home. Every aspect of your appointment is designed with comfort and personalised care in mind. And, your health is a priority too. “We are committed to helping our patients navigate any obstacles that may keep them from achieving excellent dental health,” said the newest addition to the team, Dr Matthew Speed.

“The health of your mouth can effectively be a mirror to the condition of your body as a whole. So for me, it’s not just about fixing the problem, it’s also about offering advice to my patients, as well as, connecting them to other health professionals within the community who can potentially help to achieve better oral health,” he said. Escaping the hustle and bustle of Melbourne’s city life and lockdowns Matthew, Bec and their three kids made the bold move to the Sunshine Coast. “We packed up our life in six weeks,” Matthew said. “We called it ‘Operation Ripcurl’. “We had come out of lockdown, both Bec and I weren’t able to work, the kids couldn’t go to school; we were totally

PHOTO: SUPPLIED

IN THE CHAIR

committed to our sea change.” A chance meeting with a mutual friend resulted in Matthew becoming the newest dentist in the chair, (pun intended). And there’s no surprises why. Spend an hour or two with him and you’ll gain an understanding of his dedication to his craft. “I have always been fascinated with pulling things apart and rebuilding them,” he said. “Ever since I was a small child I have enjoyed fixing toys and machines and putting them back together, so it’s no surprise that I chose a profession in which I can continue that same passion.” After completing studies at Sydney University, graduating in 1991 with first-class honours, Matthew has spent more than 20 years on a journey of continuous learning.

“I have continued to study, read and learn practical craft from some of the masters of the profession, as well as regularly attending seminars and workshops,” he said. “Dentistry is much like art. I try to find that balance of art and science and consider the implications of how they can work because I understand that both function and beauty are important to my patients.” With a special interest in smile and bite remodelling, Matthew uses a wide range of restorative procedures to create natural, alluring smiles. “I get great satisfaction and pleasure in creating beautiful, artistic restorations of teeth,” he said. “I strive for excellence when working with my patients so that they can walk away feeling confident and happy. “I care about my patients’ general and

Great Teeth, Great Smile! 29 Years in Noosa

Dentistry is much like art. I try to find that balance of art and science and consider the implications of how they can work because I understand that both function and beauty are important to my patients. dental health and I treat them as I would a friend.” Whether you want a brighter smile, healthier gums, or straighter teeth, the Chris Burton Dental team are there to help you take control of your dental health and provide the best dental care for you.

Introducing Dr Matthew Speed

Matt has a special interest in smile restoration and bite remodelling with over 30 years experience as a dental practitioner.

✓ Dental cleans and exams ✓ Restorations and fillings ✓ Dental implants ✓ Childrens dentistry ✓ Endodontic treatment ✓ Cosmetic dentistry

Make an appointment and discuss your dental needs with our team Open Monday to Thursday 9am-5pm. Friday by appointment. Shop 1, 20 Lanyana Way, Noosa Heads Phone 5447 2964 Book online at www.chrisburtondental.com.au

WINTER 2022

s t e P of

IN LOVE

THE IMPAWTENCE We need the unconditional love from our pets more than ever to get us through tough times, and as Jackie Hillegers discovers, they really do become part of our families and daily lives.

“A

dog is the only thing on earth that loves you more than he loves himself” – Josh Billings

Never a truer word spoken - and that applies to all our big, small, scaly or furry pets! Kids and pets are just the best to watch interacting together – pets can help children become calmer, more patient, responsible and playful. However, it is important to think it through before purchasing a pet as it is a long-term commitment. Having to surrender a pet can be hard for you and your family, stressful for the animal and it puts pressure on rescue shelters to have to find them a new home. The joys of owning a pet come with additional health benefits including companionship and unconditional love

- and they can also increase our physical and mental health.

Dogs help us to be more active with regular walking and it’s hard not to socialise and meet new people while your dogs are sniffing each other. Pets can also help with depression and loneliness and they sense when you need them the most, quietly coming in for a much-needed snuggle. Patting an animal releases the feel good hormones, oxytocin and serotonin, and it can lower the body’s natural stress hormone, cortisol. In return for all these health benefits our pets need regular food, water, shelter and exercise which is a small price to pay for that happy dance your dog gives you when you walk through the door each day.

The great thing about pets is - there is such a wide variety with different shapes and sizes to meet your needs. There is nothing like a contented cat purring on your lap to make you forget your woes.

I just heard, there's a new place in Noosa with all the good gear for us dogs! They've got tasty treats and healthy food, fun toys to keep us entertained, and heaps of stylish accessories for when we are out and about.

Please mum, can we go? It must be time for walkies again...

a ard r e h We umou r r little groome a y? that the wa is on

MEAL TIME

WALK TIME

PLAY TIME

Shop 3, 25 Sunshine Beach Road, Noosa Heads | 5455 6946 SHOP ONLINE NOW AT thedoghub.com.au IN Noosa Magazine

IN LOVE

Small pets such as lizards, birds, rodents, guinea pigs or snakes offer a similar emotional connection as dogs or cats, and can also help with depression and stress. Animals can pick up on your moods, they can tell when you are sick, anxious or depressed. They really are the most loyal and loving friends you can ever have and some pets play such a big part of our lives they become part of the annual family photo or Christmas card. Pets are so under-rated for their ability to naturally reduce stress and anxiety in our daily lives, so when you are having a bad day just look your pet in the eyes and the love you see staring back at you will melt your heart in no time.

PET PERKS

If you live in an apartment – fish can be extremely calming to watch and being a previous fish owner myself, I can vouch for the fact that they can actually recognise your face and get quite excited at feeding time.

On the other end of the scale, horses can be therapeutic and calming and if you don’t have space or time for your own horse, there are places that offer Equine Therapy which can remove the pressure of owning a pet.

• Pets do not judge us • They love us for who we are • They give us their time and attention willingly and unconditionally • They look at us with love (especially when hungry!) • They make us laugh • They sleep beside us for comfort and warmth • They give great hugs • Do not ask for much in return

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WINTER 2022

18/5/22 4:13 pm

IN THE KENNEL

z n a e B

FRANK &

SQUIDGY WRINKLY GOOFY A Bulldog’s underbite, wrinkles and jowls are seriously humorous, as Helen Flanagan found out when introduced to the irresistible Insta sensations Frank and Beanz.

he gentle loving Bulldog breed has come a long way since its days of fighting bulls for sport back in 5th Century England. Now, Bulldogs are typically characterised by their charming yet grumpy-looking expressions and affectionate personalities. Bulldogs make great family pets and many have high-profile connections. They are mascots at the University of Georgia, Georgetown University, Mississippi State University and Yale University. Tillman (2005-2015) was the world’s fastest skateboarding Bulldog who played more sports than the average human and was famous for breaking skateboarding records. But his devoted fans will remind you that he could skate, skimboard and surf too. The breed’s popularity does not end there, winning the hearts of celebrities such as Ozzy Osbourne, Pink, Joe Jonas, Emma Stone, Reese Witherspoon who takes her Buddy to workout sessions; Michael Phelps, and comedian Adam Sandler whose mate is Meatball. When their big boy Bear, a 60kg Dogue de Bordeaux passed over the rainbow, Sam Smith and husband Clinton, decided they liked the bulldog’s personality and of course the smooshed-in shortsnouted face. Four years ago, a social media post showed a breeder holding a cute 15-week-old puppy full of fat rolls, so after a little to-ing and fro-ing Clinton was on the doorstep the next day to pick up Frank - a miniature Aussie Bulldog, remarkably similar in appearance and temperament to the traditional English Bulldog however first introduced in the IN Noosa Magazine

… named after the funny scene in Something About Mary, when Ben Stiller gets his ‘Frank and Beans’ stuck in his zipper... 1990s as a healthier, more heat-tolerant companion dog. “Two years ago, when the whole country went into lockdown, my crazy husband decided to spend every cent we had on building a fishing boat,” explained Sam who was supportive, however jokingly said, “if you get a boat, I get another puppy.” A couple of days later he found a breeder in Brisbane who was panicking about Covid and lockdown, had two litters for sale and two on the way. The price was too good to turn down for the pedigree British Bulldogs. “And so, we met Beanz, who our teenage sons Jackson and Beau named after the funny scene in Something About Mary, when Ben Stiller gets his ‘Frank and Beans’ stuck in his zipper,” Sam laughs. “Frank is intelligent, loyal, full of attitude and can often be seen giving you the side eye. “He loves to eat, sleep, sunbake and is very stubborn. He is good a watchdog, not a guard dog, but his bullish look serves as a deterrent. “Beanz is full of beans and never stops. He is also a lover and just wants to be as close to you as he can get, which is nice except he has a severe 98

Crazy Frank and Beanz

drooling problem. “They both weigh around 25kg, Beanz is taller and longer, but thinner, while Frank is a tank – ‘short wheel based’, my family say. “They both love chicken. You only have to say the word for them to go into a frenzy and for Beanz to start drooling. “Other than that, Frank suffers from allergies so eats grain-free biscuits, but the vet says he is obese, so we are doing our best to keep him on a strict diet. “He is fed half the amount of Beanz but very lazy, whereas Beanz runs around all day long.” Sam said they would do anything for a liver treat, but when it comes to Frank’s ears and nails, he is not persuaded. “They are inseparable,” she says. “Bath time is traumatic time but not so bedtime when they cuddle up together in a custom-made bed under the woodfired pizza oven on the back deck.” Despite breathing issues, multiple cherry eye surgeries, tail amputation and soft palette surgery, the Smiths would not change anything for the world. They love their cray boys which is totally plaws-ible when you see them on Instagram: @frank_n_beanz

IN THE KENNEL

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Dog Poncho by Dr Lisa. Available from Peticular, Peregian Beach, 5471 3418 & The Dog Hub, Noosa Junction, 5447 4359

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WINTER 2022

IN FASHION

Creative Director Carlie Wacker @worldofwacker Assistants Georgia Beard @georgiabeard57 Mitch Stubbings @mitch.stubbings Photographer Giselle Peters @giselleimages Hair & Make Up Artist Craig & Lara Argent @pony_beauty_bar_noosa

MEET THE TEAM

DO THE BUS STOP! TASHA WEARS: Floral cotton shirt dress, Eos Fea boot and earrings, Watermelon Red, 5448 1452; Assorted rings, Sportsgirl, Noosa Civic, 5449 8953 TILLY WEARS: Rubyyaya Zanzibar jacket, Italian Star jeans, Shirty shirt, White Closet knit, Eos Corbyn boot (lace up) Watermelon Red, 5448 1452

IN FASHION

Prima Donna I Want You Full Cup bra and boy short.

MEET ME AT THE

Junction MEET THE MODELS

The Junction is coming in hot with new restaurants and bars bringing a sexy new vibe. Our winter fashion pages feature International models Tasha Homan and Tilly Saunders showcasing local fashion in the emerging hub of cool – Noosa Junction. TASHA HOMAN

TILLY SAUNDERS

Hailing from New York, Tasha is an international model to the likes of Prada, French Connection, Top Shop, Levi’s and Alexander McQueen. Now living on the Sunshine Coast this global stylist offers image consultancy, personal styling and Cryotherapy services under her business HOMAN. www.thehomanbrand.com @tashahoman

From New Orleans to New York, Tilly has graced the big and small screens, catwalks and pages of magazines internationally. She brings her new disco soul vibes to Noosa as DJ, interior stylist and co-owner of speakeasy inspired cocktail bar Nudge Nudge Wink Wink. @tilly_saunders

Marie Jo In Limonada bra and thong.

Enjoy this Noosa Junction fashion journey and don’t forget to keep it cute underneath your winter woollies with fave fine lingerie finds from Ladybird Noosa!

Wacoal Embrace Lace Plunge bra and bikini brief.

Meet you at the Junction.

Available from Lady Bird Noosa, 5455 4070

WINTER 2022

IN FASHION

CARPARK CRED ABOVE TASHA WEARS: Apple dress, Ella and Sunday, 5455 5656; earrings, Sportsgirl, Noosa Civic, 5449 8953 TILLY WEARS: Hudson pants, Quinn dress, Cameron shirt, Ella and Sunday, 5455 5656; earrings, World of Wacker, @worldofwackercollective FACING PAGE TASHA WEARS: Apple dress, Ella and Sunday, 5455 5656; Dreamer by Wildfire boots, Spendless Shoes, Noosa Civic, 5474 2488 and earrings, Sportsgirl, Noosa Civic, 5449 8953

A Perfect

FIT

Be fitted with care by the most experienced experienced bra fitters on the Sunshine Coast.

• Personalised individual fittings with care and consideration • Beautiful basics designed to be worn every day • Domestic and heritage brands famed for their quality, design and fit • Extensive ranges in underwear, lingerie and sleepwear

Dedicated to the perfect fit...

Noosa Junction Plaza, Noosa Heads 5455 4070 www.ladybirdnoosa.com.au @ladybirdnoosa 103

WINTER 2022

IN FASHION

THE SCOOP! TILLY WEARS: Gina knee high boot, check skirt, Natural knit, Tan belt and blue bag, Sportsgirl, Noosa Civic, 5449 8953. Nautical Desire earrings, Bohemian Sundays, 0414 348 469

IN FASHION

TASHA WEARS: Keshet Design shorts, top and earrings, Uncle George, 5474 5871. LOCATION: The Scoop 4567

MAKE YOURSELF

feet first footwear

COMFORTABLE

AND LET HAPPINESS BEGIN AT YOUR FEET

Noosa

LOCAL FAMILY OWNED BUSINESS

feetfirstfootwear.com.au

37 Hastings Street, Noosa Heads OPEN 7 DAYS | 5447 2211

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WINTER 2022

IN FASHION CAFÉ COOL TILLY WEARS: Rowie cord jeans, Kivari knit and Nautical Desire earrings, Bohemian Sundays, 0414 348 469; Ecco chunky sneaker, Feet First Footwear, 5447 2211 TASHA WEARS: Kivari dress, Bohemian Sundays, 0414 348 469; earrings and brown bag, Sportsgirl, Noosa Civic, 5449 8953; Dreamer by Wildfire, Spendless Shoes, Noosa Civic, 5474 2488 ACCESSORIES: Will and Bear hats and Wandering Folk rug, Bohemian Sundays, 0414 348 469; drinks from Jungle and Co, 5415 1348. Location: The Pavilion, Noosa Junction

SAY NO MORE! FACING PAGE TASHA WEARS: Black Eos boots, Watermelon Red, 5448 1452; Black hat, bag, mustard dress and plaid blazer, Sportsgirl, Noosa Civic, 5449 8953. Location: Nudge Nudge Wink Wink

Debra Fallowfield creates beautiful jewels for those who prefer to stand out rather than fit in. An acclaimed jewellery designer and maker for over 25 years she is renowned for her bold, organic, "one of a kind pieces" and exquisite engagement and wedding rings. Debra welcomes you to visit to her Noosa Hinterland studio, via appointment.

DEBRA FALLOWFIELD 0473 072 745

@debrafallowfieldjeweller | debrafallowfield.com 107

WINTER 2022

DANCING QUEENS TASHA AND TILLY: Wear preloved designer garments, shoes and accessories, Ma Petite Boutique, 0412 565 382 LOCATION: Nudge Nudge Wink Wink

IN FASHION

DJ DIVINE TILLY: Wears preloved designer garments, shoes and accessories, Ma Petite Boutique, 0412 565 382 LOCATION: Nudge Nudge Wink Wink

UN C L E

G E O R G E

NOOSA Shop 4, Seahaven Resort, 13 Hastings Street T: 5474 5871 MAROOCHYDORE Ground Floor, Sunshine Plaza T: 0432 230 461 109

EASY SHOPPING ONLINE

www.unclegeorge.com.au WINTER 2022

IN FASHION

LOUNGE LOVE TASHA WEARS: White classic long sleeved shirt and wide legged beach pant, Okanui, 1800 652 684; Clouds leopard combo sneaker, Feet First Footwear, 5447 2211; earrings and necklace, Uncle George, 5474 5871, assorted rings, Sportsgirl, Noosa Civic, 5449 8953. LOCATION: Herbert Noosa

HAIR

MAKEUP

TANNING

International & Celebrity Stylists | Bookings: 07 5449 7906 | 8 Thomas Street, Noosaville

IN Noosa Magazine

110

IN FASHION

Reclaimed Designer Fashion & Homewares OPEN Weekdays 10am - 5pm Weekends 10am - 4pm 0412 565 382 29 Sunshine Beach Road Noosa Junction (next to the cinemas) 111

WINTER 2022

IN FASHION

HELLO SUNSHINE! TILLY WEARS: Hibiscus popcorn short and shirt, Okanui, 1800 652 684; Vibe Resist boots, Spendless Shoes, Noosa Civic, 5474 2488; earrings, Uncle George, 5474 5871 LOCATION: Herbert Noosa

IN FASHION

TASHA WEARS: white classic long sleeve short, Okanui, 1800 652 684; earrings, Uncle George, 5474 5871. TILLY WEARS: Hibiscus popcorn shirt, Okanui, 1800 652 684; earrings, Uncle George, 5474 5871.

MENTION IN NOOSA MAG FOR 10% OFF IN STORE

STATEMENT EARRINGS DESIGNED IN NOOSA Showroom Open: 3/40 Gateway Drive, Noosaville Monday - Friday 9am - 4pm Phone: 5455 5656 ellaandsunday.com.au

@worldofwackercollective #wow 113

WINTER 2022

IN SPIRE

! w o W

WATERMELON

Name Steff Human

Business Watermelon Red

How and when was your business born? Watermelon Red has been a wellknown business for some years on the Coast starting in Coolum then moving to Peregian Beach. I took over the business three years ago keeping the concept with colour in art and homewares but also improving the business with my love of fashion.

We love bold colours, vibrance, great music and relaxing vibes.

What do you love most about your business? It’s really exciting to see the business growing in interest and popularity over time. To experience the progress made from day one is truly gratifying! How would you describe your style? The Watermelon Red style is a little bit out of the box! We love bold colours, vibrance, great music and relaxing vibes. How would you describe your customers? Being in Noosa is amazing, there is such a variety of customers who are all so supportive and loving. Repeat customers are always a winner in my book! I love seeing familiar faces and knowing what they’ll love when they come in the store. IN Noosa Magazine

What inspires your stock purchases? I usually pick fashion and homewares if it excites me in some way! Investing in a product that I haven’t seen before is always super unique and a great way to set the vibe in store. What do you love most about Noosa? The relaxed atmosphere in locals and customers is incredible. I love local fur babies popping in with their owners for a chat and cuddle. What advice can you share with fashion start-ups and other retailers? Be determined to purchase products that bring you joy and feel great for your businesses’ aesthetic. 114

Find reliable, warm staff who will ensure your business receives repeat customers. My staff are the best! What styling advice do you have? Less is more! There are so many

IN SPIRE

PHOTO: GISELLE PETERS

FAVE FIVE

timeless pieces that can be paired with a pop of colour to make a versatile and interesting look. What are you loving this season? I love the cooler seasons! We are expecting some colourful pieces from

Fave Hobby: Hiking Fave Drink: Pink Gin Fave Food: Asian (chilli rocks) Fave Saying: WTF Fave Accessory: My Family and Dog Luna Australian label Cat Hammill, including puffer jackets. We have some lovely autumn pieces like chunky knits, vibrant jackets and cardigans in warmer colours. And great leather boots from EOS always a stylish staple for colder months!

What fashion item can you NOT live without? I adore my Doc Martin Slides and Sandals or a good chunky boot. Flowy linens and cottons are a must for me as I run hot. I also love an awesome hat!

FASHION HOMEWARES ART

5448 1452 watermelonred.com.au

Watermelon Red Shop 5, 224 David Low Way, PEREGIAN BEACH 115

WINTER 2022

IN STYLE

SURF, SAND &

e l y t S

Those colourful boardies with the hibiscus flower pattern are synonymous with beach and surf culture. John Caruso discovers the local origins of the now famous Okanui brand.

Spending hours on your board in the surf became uncomfortable so Dick had an idea. “He grabbed a large canvas post bag from the Avalon Post Office and he made a pair of boardshorts better suited to surfing – they were really the first Okanuis and everybody that saw his creation wanted a pair,” explains Jo Phillips, Okanui Regional Retail Manager for Queensland and New South Wales. Dick experimented with a few different brightly coloured fabrics, most of them featuring the hibiscus print which linked back to all those surfing locations that were memorable to surfers and ocean lovers and thus the Okanui brand was born and trademarked in 1978. “The business is still ‘in the family’ with Simon and Wendy Kasprowicz owning the company; Wendy is Dick’s niece and current CEO,” says Jo. The iconic Hastings Street store opened almost four years ago however Okanui has had a presence in Hastings Street Noosa since the early 1980s, in a few different locations including Bay Village. IN Noosa Magazine

The Hastings Street Okanui team.

The Okanui range includes stylish, comfortable fashion and highly functional swimwear for men, women and kids, as well as a line-up of linen pieces that match perfectly with our iconic and vibrant printed patterns. We make you feel like you’re truly on holiday, everyday. The famous surf and swim fashion label also operates stores in Burleigh Heads on the Gold Coast, Byron Bay and Manly in Sydney.

We’re very proud of our ladies swimwear which is made from recycled plastics and feels great.

Manufacturing has been kept onshore too, where possible.

impact of COVID we’ve brought all that

“The fabric bolts for the cotton classic shorts were made in Australia and then shipped to Fiji and that’s where they’ve historically been made, however with the

those cotton classics are 100% Australian

116

manufacturing home to Australia, so made these days,” said Jo. Okanui’s green credentials are hugely important to the business, so operating

PHOTOS: MEGAN GILL

bloke called Dick Ash was a keen surfer off Avalon Beach just north of Sydney in the 1960s. Back then swimming attire, especially for men, was tight - think Warwick Capper of the Sydney Swans tight!

PHOTO: SUPPLIED

IN STYLE

in a sustainable fashion is

Main Beach,” explains Jo.

paramount.

“Staying true to our roots,

“We’re very proud of our women’s swimwear which

we’re also proud sponsors of

is made using Repreve, the

world-class surfers such as

world’s leading recycled

Declan Wyton, who’s currently

fibre, transforming plastic

tearing it up on the World

bottles into an amazing

Tour.”

collection of Australian

Next time you spot a brightly

designed swimwear.

coloured pair of boardies with

“It looks and feels great,”

the hibiscus pattern you’ll be able to

said Jo. With retail stores in some of the world’s most desirable locations, Okanui isn’t simply about providing retail therapy to the thousands of tourists that visit. Embedding themselves into that local

community is an important part of the

connect the dots on Dick Ash’s creative

brand’s modus operandi.

and entrepreneurial journey, from 1960s

“With the Noosa Festival of Surfing

board rider to Post Office canvas bag

for example we were supporters of

customiser, all the way through to the

Chiggy’s Skateboarding event and were

popular modern day beach lifestyle

part of the IN Noosa Fashion Parade on

brand.

117

WINTER 2022

l a v i t Fes IN SPIRE

OF SURFING AND FASHION

IN Noosa created waves at the Noosa Festival of Surfing with looks that ‘wowed’. Creative Director and emcee Carlie Wacker rode the wonderful wave.

he IN Noosa Magazine Noosa Festival Of Surfing Fashion Show was back in a big way after a few year’s hiatus and despite some early rain, the clouds parted for the sun to shine on our show. I began the day with our team of 18 local models in hair and makeup at Surrender Dorothy Hair Salon where the team created new age boho styles with coloured hair extensions and cutting edge makeup. Totally Instagram worthy! Kicking off the shoes for a parade on the sand always sets the scene for a cool vibe and chilled crowd. Our models soaked up the energy and proudly shared looks from local labels and boutiques including Okanui, JOJO Noosa, Matilda COVE and Watermelon Red. We are always committed to supporting the emerging labels and we had the pleasure of debuting the Sunshine Coast’s newest menswear brand Oosterveen The Label; plus teenage fashion design award winner Tayla McFarlane showcased her INcredible designs for the first time in Noosa. Showstoppingly sensational!

Jemma wears Watermelon Red

Danielle wears Okanui

IN Noosa Magazine

Tayla wears 7 Roses

Kiki wears Okanui

Miki wears Matilda Cove

Emma wears Okanui

118

Smith wears Okanui

IN SPIRE

Madison wears Watermelon Red

Tayla wears 7 Roses and Pete wears Okanui

PHOTOS: FLORENCE LEMYRE

Valeria wears JOJO Noosa

Tayla wears 7 Roses

Olivia wears Matilda Cove

Levi, Kye, Isaac, Jesse, Robbie wearing Oosterveen The Label

Lou wears Watermelon Red

Hair to suit YOUR skin tone, YOUR face shape and YOUR life style. EXPERIENCED INTERNATIONAL STYLISTS BLONDE EXPERTS CURL CUT SPECIALISTS

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surrenderdorothyhairsalon.com.au 119

WINTER 2022

IN DULGE

WINTER JEWELLERY EDIT

TOP

Shine through winter with exquisite diamonds, precious stones, opals and pearls expertly crafted into statement pieces. Carlie Wacker shares her fave finds from talented local jewellers.

Atlantis cognac and white diamond earrings, Debra Fallowfield

Hexy grey moissanite engagement ring, Debra Fallowfield

Champagne pear engagement ring, Debra Fallowfield

Debra Fallowfield is not precious when it comes to her jewels. She loves to play with juxtaposing rough with smooth, fine with contemporary and pushes the boundaries of modern jewellery design. Debra Fallowfield Design, 0473 072 745 www.debrafallowfield.com.au

18ct white and rose gold Argyle pink diamond earrings, Diamonds of Distinction

Recycled rose gold, black and white diamond wedding set – “Sustainable Jewels” Debra Fallowfield Rose gold spinel and diamond, Debra Fallowfield

IN Noosa Magazine

120

IN DULGE

‘Opal Towers’ Handmade 18ct white gold pendant featuring claw set free-form Lightning Ridge black opals, Diamonds of Distinction

DIAMONDS OF

D I STI NC TION

Idar-Oberstein ∙ 1933

Fine Jewellery Design & Manufacture

Expert craftsmanship and attention to detail define these statement pieces from Master Jeweller Adrian Schulz of Diamonds of Distinction.

Argyle

Diamonds of Distinction, 5324 0138

Pink Diamond Specialists

18ct white gold ring featuring channel set princess cut diamonds, Diamonds of Distinction

18ct yellow and white gold ring featuring a 2.09ct deep green tourmaline, Diamonds of Distinction

18ct yellow gold Tahitian pearl ring, Diamonds of Distinction

ADRIAN G. SCHULZ 3 Generation Qualified Designer & Manufacturing Jeweller JAA Accredited Master Jeweller rd

Noosa - 2/18 Hastings St, 07 5324 0138 Buderim - 19/29 Main St, 07 5445 5709

121

WINTER 2022

IN SPIRE

Frank Herval Alix earrings, Uncle George All the Hearts earrings, Uncle George

Fun, flirty and fabulous is what you’ll find in store with Uncle George – it’s a colourful jewellery wonderland showcasing high-end, exotic artisan jewellery from all over the world.

TOP

Uncle George, 5474 5871 www.unclegeorge.com.au

Taratata Gaston earrings, Uncle George

Fun and fabulous! Carlie Wacker uncovers the cool, quirky and classic pieces to keep you looking hot this winter!

Ayala Bar Classic Collection - Lindsay, Cyrus earrings Uncle George

IN Noosa Magazine

WINTER JEWELLERY EDIT

Mariana Romancing in Rio earrings, Uncle George

122

IN SPIRE

MAKE YOUR MARK Beautiful Handcrafted Jewellery

9ct Rose Gold Agate, Pink Tourmaline & Diamond Pendant “Pink tourmaline – stone of love”, Makers Mark Jewellery Studio Pink Tourmaline & Agate pendant, Makers Mark Jewellery Studio

Rings | Pendants | Earrings

Jaemes Collingwood of Makers Mark Jewellery Studio specialises in handcrafted gold and silver jewellery, repairs and remodeling. The Noosaville studio beckons you in with all the glitters. Makers Mark Jewellery Studio, 0434 239 928 www.makersmarkjewellerystudio.com.au

18ct White & Yellow Gold Pink Tourmaline & Diamond Ring, Makers Mark Jewellery Studio

Over 30 years manufacturing experience All work is completed onsite by Jaemes

18ct Yellow & White Gold Australian Sapphire & Diamond Ring, Makers Mark Jewellery Studio

18ct Yellow Gold & Diamond Earrings, Makers Mark Jewellery Studio

Noosa Village Shopping Centre Cnr Gibson Road & Mary Street, Noosaville 0434 239 928 | makersmarkjewellerystudio.com.au 123

WINTER 2022

IN THE ARTS

s e i r Sto

Fiona Foley, The Magna Carta Tree #2, 2021, 80 x 120cm, edition of 8. Photo - Mick Richards

IN ANOTHER’S LANGUAGE Michael Brennan explores the role art can play in catching and cataloguing important moments in time as part of an upcoming exhibition.

“P

hoto! or it didn’t happen.” This common catchcry of social media implies there’s some credibility issues with a particular poster’s claims: ‘I met The Kid Laroi at a bar last night and we hung out drinking for hours.’ ‘A kookaburra swooped down and stole my phone, sending predictive texts to my ex-girlfriend from a nearby gum tree for 45 minutes.’ ‘I booked an Uber last night and was picked up by this guy driving a Rolls Royce decked out in black, pink and gold camouflage paint.’ (see footnote). But if we think of the mis-under- and un-reported incidents of callous inhumanity experienced by this country’s first people, then the power and rise of contemporary First Nations’ photography

IN Noosa Magazine

places a different kind of emphasis on this meme-worthy statement. Of course, there were no cameras available to the Aboriginal people who were abused and enslaved, or worse, by those coming to claim Australia as theirs. But artists such as Fiona Foley and Michael Cook, among others, cleverly and cuttingly redress these cruel deceits through reexamination and recreation under the trained eye of their cameras’ lenses. Both Foley and Cook are exhibiting recent bodies of work at Noosa Regional Gallery this winter as part of the Noosa Alive! artistic program. Foley’s exhibition, Nguthuru-Nur, shot on Badtjala Country, brings together a series of photographic works under the title, 124

The Magna Carta Tree. It examines a mangrove tree named by cattle farmer, Lindsay Titmarsh, on whose property, Tandora, the tree has been living for over 700 years; about the same amount of time since the infamous charter after which the tree was named came into being, driving much of Western law ever since. Foley draws our attention to the dark irony of its 39th Clause – ‘No free man shall be seized or imprisoned, or stripped of his rights or possessions, or outlawed or exiled, or deprived of his standing in any other way, nor will we proceed with force against him, or send others to do so, except by the lawful judgement of his equals or by the law of the land. To no one will we sell, to no one deny or delay right or justice.’

IN THE ARTS

Michael Cook, Nature Morte (Flora) 2021, Inkjet print, 91 × 122 cm

Exquisitely lit to reveal opulent arrangements of animals, plants and objects of indulgence...

Michael Cook, Nature Morte (Colonisation) 2021, Inkjet print, 91 × 122 cm Adopting the French, Natures Mortes, or ‘dead nature’ as it translates in English, for the title of his series of works, Cook similarly choreographs a series of tableaus before his camera that examine the devastating impact of colonisation on Australia’s First Nations peoples, and the repercussions of environmental degradation that have come with it. Exquisitely lit to reveal opulent arrangements of animals, plants and objects of indulgence, these photographic offerings echo the aesthetic of Dutch Old Master paintings, framing the excesses that colonisation brought with it as an instrument of attack on both environment and culture.

Fiona Foley, Nguthuru-Nur Michael Cook, Natures Mortes 16 July to 14 September 2022 Noosa Regional Gallery, 9 Pelican St, Tewantin; in association with Noosa Alive! FOOTNOTE: See Kamilaroi artist, Reko Rennie’s custom painted Rolls from his work OA_RR, 2017. 125

WINTER 2022

IN THE ARTS

Ebony Busk in her studio, photo by Warwick Gow.

ART WITH

e d u t i Att

Michael Brennan explores the work of this year’s winner of the 40 Under 40 Exhibition, Ebony Busk.

n the last issue of IN Noosa Magazine, I gave a wrap up on the explosion of fresh creativity that is The Bentleys 40 Under 40 Exhibition at the Butter Factory Arts Centre in Cooroy. There were so many exciting new artists to be discovered with First Prize awarded to Caloundra-based artist, Ebony Busk. Her one-and-a-half by two-metre canvas, titled Jackson, splodged and pushed paint with a casual kind of gesture that at once summarised the fall of light and the structure of the space she depicted, while nailing a kind of detached coolness in the subject of a IN Noosa Magazine

skater who redefines the usefulness of the civic arena he finds himself in. Busk paints figures and scenes with an immediacy that makes you feel like you were there. Capturing snippets of youth culture – skateboards and share houses; backyard beers and shared cigarettes – her canvases combine photographic distortion with classical compositions in a way which elevates stolen moments and celebrates beauty, intimacy and vulnerability. Busk typically uses an alla prima approach to her painting, which really just means she paints wet paint into wet 126

Jackson

Dissociation

IN THE ARTS

WINTER @ The Butter factory Arts Centre

Blurred Thoughts

Wash Over Me

Jess

...Busk’s paintings hit us front on with a cultural realism, relevance and generational insight that’s too often dismissed by those who weren’t invited. paint. But this way of working compounds the sense of immediacy and the feeling that her subjects and scenes are little more than candid moments captured on the fly. There’s something more to Busk’s paintings though. While the look and feel of the once-removed eye of a camera frames Busk’s work with an almost documentary-style aesthetic, the subjects she turns her attention to are not, themselves passive – regardless of their often nonplussed demeanour.

Attitude and activism course through their posture, their clothing and the spaces they occupy. These are people on the cusp of asserting themselves on the world and they’re not going to settle for the legacy we’ve left for them if it doesn’t suit their vision for how things should or could be. Combining a bold use of colour – both monochromatic and complimentary – with a dramatic use of light and shade, Busk’s paintings hit us front-on with a cultural realism, relevance and generational insight that’s too often dismissed by those who weren’t invited. They are paintings very much of a specific time – both in the broader sense of history and in the artist’s life. These kind of works would seem inauthentic if they were painted by someone older. It will be interesting to see how Busk directs her gaze as she moves into the next phases of her practice. Definitely one to watch. @ebonybusk_art 127

Liz Clout, Sense of Place, 2021, Textile

June 17 - July 17 NAIDOC Exhibition Various Artists July 22 - August 28 Mountain Stories The Outsiders Abst Abstraction Liz & Robyn Clout, Rebecca Staunton & Sharon Anderson

10:00 AM - 3:00 PM TUES - SUN 11A MAPLE STREET, COOROY 54426665 hello@butterfactoryartsentre.com.au www.butterfactoryartscentre.com.au WINTER 2022

IN THE GALLERY

ARTS RADAR

A new season brings exciting new exhibitions and Noosa's galleries, studios and arts centres have something for everyone!

NOOSA REGIONAL GALLERY FROM 25 JUNE UNTIL 10 JULY IMAGINATE This children’s art festival celebrates creativity through play, artistic activities and exhibitions to ignite the senses and explore the bounds of your imagination!

FROM 16 JULY UNTIL 4 SEPTEMBER MICHAEL COOK: NATURES MORTES Photographic works with an aesthetic that echoes Dutch Old Master paintings. Cook explores the devastating impact of colonisation on Australia’s First Nations peoples; his narrative broadening to encompass the global repercussions of environmental degradation. FIONA FOLEY: NGUTHURU-NUR Photographic works examining a 700-year-old mangrove tree living on Badtjala Country. Named after Magna Carta by a cattle farmer upon whose land the ancient tree sits, the tree bears the same age as the infamous charter that has led much of Western law since its inception in 1215. Riverside, 9 Pelican Street, Tewantin Ph: 5329 6145 www.noosaregionalgallery.com.au

COOROY BUTTER FACTORY FROM 17 JUNE UNTIL 17 JULY DOMESTIC AND FAMILY VIOLENCE – IT’S NOT BLACK AND WHITE A collaboration between the Nambour Community Centre and Ukrainian photographer, Natalia Maro, this exhibition features portraits of 20 women between the ages of 11 months and 87 years from different cultural backgrounds talking about the different forms of domestic and family violence within their communities.

FROM 17 JUNE UNTIL 17 JULY MARY VALLEY ALIVE, 20TH ANNIVERSARY The exhibition of 20 plinth artworks by local artists curated by Heinke Butt, tells the stories of people and place, the hidden valley behind the beach, the emotion of the failed Traveston Dam project and life during Covid.

FROM 17 JUNE UNTIL 17 JULY NAIDOC WEEK - GET UP! STAND UP! SHOW UP! Featuring works from Aboriginal and Torres Strait Islander artists who reside on Gubbi Gubbi land.

FROM 22 JULY UNTIL 28 AUGUST MOUNTAIN STORIES – THE OUTSIDERS ART CIRCLE This group exhibition offers a range of rich and diverse interpretations around a mountain theme, observing the distinctive and enigmatic presence of the ancient mountains of the Sunshine Coast. Each artist explores their link with the environment, IN Noosa Magazine

creating different visual impressions and emotional responses, inviting the audience to pause and reflect, start conversations and bring together a sense of identity.

FROM 22 JULY UNTIL 28 AUGUST ABSTRACTION Large scale textile artworks by Robyn Clout, Liz Clout, Rebecca Staunton, and Sharon Anderson who use fabric to act as paint with an emphasis on figure ground relationship and bold colours. 11A Maple Street, Cooroy Ph: 5442 6665 www.butterfactoryartscentre.com.au

NOOSA ARTS & CRAFTS EVERY WEDNESDAY AND SATURDAY, 9.30AM TO 11.30AM LEARN TO CROCHET WORKSHOPS Need something warm to wear during the winter months? Learn to knit your crochet creations with Janelle Turley! Bookings required.

UNTIL 28 JUNE STILL FIRED UP – EXHIBITION Enjoy the display and sale of Ceramics, Porcelain Art, Mosaics, Watercolour, Pastels, Oils and Acrylics. Wallace House, 1 Wallace Drive, Noosaville Ph: 5474 1211 www.noosaartsandcrafts.org.au

POMONA RAILWAY STATION UNTIL 29 JUNE BANANA SHED: MY DOLL MUSE – MOLLY GALPIN Fellow artists are the subject of Molly Galpin’s delightfully quirky dolls. “They’re so inspiring, all bringing their own style and it’s nice to put a face to it,” Molly says.

UNTIL 22 JUNE CARRIAGE ROOM: IN MEMORY OF YVONNE THOMPSON Landscapes by the late Yvonne Thompson, a much-loved local artist.

FROM 2 JULY UNTIL 3 AUGUST CARRIAGE ROOM: FACE TO FACE – MAGALI FUEGA A celebration of people, diversity and beauty. Magali’s portraits are like having a conversation with strangers and getting to know them. A stare, a posture, an expression opens the doors to imagination.

23 JULY ART MARKET IN THE PADDOCK Coinciding with Pomona’s famous King of the Mountain Festival.

FROM 25 JUNE TO 27 JULY BANANA SHED: ODE TO AUBREY – GLEN BUCKLEY Distinctive line drawings from Pomona artist 128

Glen Buckley. 10 Station Street, Pomona Ph: 5485 2950 www.pomonartgallery.com

FRIED MUDD STUDIO 25 JUNE INNER GODDESS A goddess of love, hope, or prosperity... you decide. Play in the Mudd with Cathy to create your own Inner Goddess.

2 JULY TRY YOUR HAND Two hours of hand-building creativity learning the basic techniques and creating something in a small amount of time. Designed for the time-poor, you will make a dinner set for one or a tea pot.

6 JULY MUDPIES FOR CHILDREN There is something magical about children when they immerse themselves into creativity. Once a child learns to express and execute their personal visions in clay, they can become empowered in ways that go beyond the walls of the studio or classroom. They’ll have fun stimulating the imagination and learning a range of hand building techniques as they make a cute hen.

17 JULY MOOLANEY COWS You can take the girl out of Maleny… cows are fun animals with big hearts. Make a MOOlaney cow with your own touch of character – and fall in love with them too!

20 JULY HENS DAY OUT Bring a girlfriend or come along and make new friends. This fun filled workshop will be focused on creating a hen and guinea fowl. 7/33 Gateway Drive, Noosaville Ph: 0402 333 576 www.friedmudd.com.au

MAX GALLERIA UNTIL 11 JULY RAINBOW PLANET This exhibition celebrates rainbows as symbols of hope, happiness and the multicultural lives of Australians. Featuring painting, sculpture, photography, mixed media, ceramics, prints and aerosol from Noosa and Sunshine Coast artists, including Maxine Stibbe, Jane Parker, Domenique Wood, Angela Davies, Denva Estreich, Mia Hacker, Alison Taylor/ LensArt, Susan Neuvonen, Laurie Brown, Matt Bushell, Kennedy Webb and Tracey Mills. Shop 11a, 113 Poinciana Avenue, Tewantin Ph: 0414 725 424 www.facebook.com/max.galleria

IN THE GALLERY

DINAH WAKEFIELD

Dinah’s art is inspired by the light, the colours and the natural beauty of the Noosa region of Australia. She is known for the beautiful ambience her work creates. STUDIO VISIT Phone 0419 491 323 dinahwakefield.com

JENNY HINES ART Specialising in Statement Pieces, Jenny is a painter, photographer, printmaker and mixed media artist who creates bold and colourful abstract works in oil and acrylics, often from memory. 16 Headland Drive, Noosaville Phone 0439 375 980 jennyhinesartist.com

LINDA A EVANS Linda’s ability to paint is in the family blood that emerged when she moved from Singapore to Australia. Painting in any medium, the subjects mostly based on her travel all over the world. 10 Forest Ridge Dr, Doonan Phone 0408 482 411 lindanijssenevans.art

FRIED MUDD

HELEN PEEL

Fried Mudd winter series pottery workshops are now in the calendar! Workshops include Inner Goddess, Mudpies for Children and Hens Day Out! Book online @ friedmudd.com.au. cathy@friedmudd.com.au friedmuddpottery

Helen’s portraiture reveals a talent for reflecting the life in her subjects’ eyes; her paintings bring to life a world rich with colour and radiant light.

JULIA CARTER

LIGHTHOUSE ART THERAPY

Internationally-acclaimed artist Julia Carter paints with passion, happiness and joy, layering her works with texture, symbols and vibrant colour. STUDIO GALLERY 6/33 Gateway Dr, Noosaville Phone 0414 638 096 juliacarterartist.com

TRISH SHEPPARD ART

A fervent lover of nature, Patricia’s work embodies the essence of the environment. Her current works depict the harsh beauty of Australia’s outback in a vibrant array of colours using various mediums. 41 Hilton Esplanade, Tewantin Phone 0418 758 210 trishsheppardart.com.au 129

31 Shorehaven Dr, Noosa Waters Phone 0411 511 533 helenpeelartist.com

Tam is a Transpersonal Art Therapist providing therapeutic interventions using the visual arts for mental health diagnosis, well being and development disorders. NDIS participants welcome. 4/22 Venture Drive, Noosaville Phone 0408 618 056 lighthousearttherapy.com.au

WENDY PETERS

Wendy depicts the significance, symbolism and beauty of nature with a contemporary freshness. She specialises in mixed-media Botanical Art, Abstracts and Pet Portraits and offers commissions. Phone 0404 133 021 wooart.com.au WINTER 2022

Loop Collection

BRISBANE 07 3252 8488

SYDNEY 02 9906 3686

MITTAGONG 02 4872 2585

sales@cotswoldfurniture.com.au - www.cotswoldfurniture.com.au

THE NEW HOME

l a m r No

IN THE HOME

The way we live in our homes has changed dramatically over the past two years. Interior designer Danni Morrison shares her design directions.

hese past few years have really altered our perception of things how we live, how we work and how we do life in general has changed, especially in our home life.

back and it’s been wonderful, invigorating and humbling.

Dining tables have become desks, lounge rooms turned into boardrooms and to the parents navigating Zoom calls with kids at home, snaps for you!

As an Interior Designer, I take great joy in screaming these words from the roof tops: ‘Grey be gone and brown is back baby!’ Earthy, neutral tones have forever been at this essence of home interiors at a basic level but connecting to our homes in 2022 has taken a much more curated and focused approach.

Enter the new world of transitional home interiors where the old “multipurpose room” now has a whole new meaning. Out go the impractical but pretty pieces, allowing space only for well thought out, functional and adaptable furniture. We’ve had to pare

With the colder months upon us, winter trends have been influenced by our new desire to connect and simplify.

Think meaningful, multipurpose pieces made from all natural stone or wood, teamed with structural elements oozing

with texture; and bold yet warm fabrics. Winter will see an abundance of architecturally-influenced design, statement natural pieces, well specified curves and a strong focus around planet Earth. The overall approach reaching for comfort and warmth. If the last two years have taught us anything, it’s to be grateful and patient. This goes for interiors too and whether your pieces are brand new, preloved, or a hand-medown heirloom, it’s all about the good vibes and the good juju. Whatever that means!

@designbydanni

INTERIOR DESIGN COMMERCIAL RESIDENTIAL RENOVATIONS

Sunshine Coast acclaimed Interior Designer, Danni Morrison specialises in both commercial and residential design. Danni's holistic approach to design and the creative process has attracted many industries, projects and clients in South East Queensland.

Providing high quality boutique level services across all aspects of property sales and management. Now offering a Fully Inclusive Commission, which includes premium marketing to successfully sell your home.

designbydanni.com

S ophie K atSouriS 0420 701 900 sophie@lavienoosa.com.au WWW.LAVIENOOSA.COM.AU 131

WINTER 2022

IN THE HOME

! k c Ba

BROWN IS

The Arlie occasional chair Casa Noosa, 5447 3722

Say ‘bye bye’ to grey; earthy, neutral tones in all shades of brown are back!

Golden orb River Shack, 5408 4377

Botanical beaker set Hunting for Stars, 5447 7490

Find My Style River Shack, 5408 4377

Wooden stool Noosa Mats and Rugs 5442 4899

The Lucia Velvet stool Casa Noosa, 5447 3722

Cowhide ottoman Watermelon Red, 5448 1452

IN Noosa Magazine

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IN THE HOME

Cowhide cushion Antiques and Possibilities 5372 8838

Biba mirror Hermon Hermon Lighting 0466 787 277

Cushion, Galah Home, 5302 4044

Drift scented candle River Shack, 5408 4377

Woven basket Noosa Mats and Rugs 5442 4899

Jauke Biulm bag, Wabi Sabi, 0400 220 813

Planter Pot Manawee Garden Centre 5445 2406

Shop 10, Noosa Homemaker Centre, Thomas Street, Noosaville Phone 5470 2946 | eclecticstyle.com.au

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IN THE HOME

Emotion Joy rug, Art of Rugs 0419 664 401

LOFT leather Asita Occasional Chair in walnut, Casa Noosa, 5447 3722

Nude with Flowers print by David Bromley Eclectic Style, 5470 2946

Large white drum side table Uncle George, 5474 5871

Jug, Buds on Buderim, 5445 3211

Prong fruit bowl Sayers Home, 0406 800 891

Antique Brass and Linen lampshade, OneWorld, 5474 3277

IN Noosa Magazine

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IN THE HOME

Milan Leather lounge Eclectic Style, 5470 2946

Medina Tangier cushion Weaver Green, 5231 9805

Woven basket River Shack, 5408 4377

Classic Armchair Teak Cotswold InOut Furniture 1800 677 047

Lucinda limestone urn Manawee Garden Centre 5445 2406

HOME • LIFESTYLE • GIFT Our aim is to create innovative collections of interior styling products for your home that are inspirational, unique and luxurious. Shop 2, Garnet Street, Cooroy | 5447 7490 | huntingforstars.com 135

WINTER 2022

IN TERIOR

When interior designers create display homes rather than personal havens, our living spaces lose their important feature – ourselves. But one hidden Hasting St boutique is redefining how we decorate, as Georgia Beard discovers.

e m o H

NO PLACE LIKE

s you walk in from Hastings Street, Sayers Home feels less like a homewares store and more like a sculptural gallery.

Everything is drawn in soft lines and bold colours, but no two products are the same. Each declares its own space on the shelves. With such a sense of exclusivity, it’s clear this home décor doesn’t come off a factory line. After moving from New Zealand to Noosa with her family and three pieces of furniture, Jess Hitchcock founded Sayers Home with exclusivity in mind. She sources homewares from chic and eccentric designers across the globe – designers you wouldn’t find in any Australian department store. “When we moved here, I went to decorate our home and I struggled,” she said. “I spent heaps of time on Pinterest designing what I wanted my house to look like, and I came across all these brands I’d never heard of before and I fell in love with them.” Inspired to bring new and unusual homewares into Australia, Jess reached out to these brands and received positive responses. With stock on the way, she IN Noosa Magazine

PHOTOS: MEGAN GILL

Vases and vessels sit on display in surreal shapes. Amorphous candelabras, smooth kitchenware and actual decorative sculptures fill the spaces between. There’s even an oversized egg carved from limestone in the corner. Sayers Home Founder Jess Hitchcock found and fitted out the space in Bay Village just before Christmas. Honouring the name passed down from Jess’s grandmother, Jess believes Sayers Home gives the business a personal touch and says to shoppers ‘welcome to our home.’ Now she attracts a national customer base, from Noosa locals to Sydneysiders to Melburnians. “Our goal is to promote and showcase artists and design studios from around the world,” she said. “For a lot of brands, we are the only stockists on the other side of the world. It’s appealing to people when they’re buying pieces no one else has.” Working with artists ensures every product on show is handcrafted rather than mass-produced, leaving unique imperfections in each version of one design. This means every customer walks out of the store with a product that is 136

distinctly their own. “We have a mid-century modern theme and focus more on colour, texture and form,” Jess said. “Nothing has a standard shape, and everything has detailing.” Alongside her commitment to originality in all her products, Jess buys her stock from brands with sustainability and ethics in mind. Her collection of brass candleholders from Fourth St have been hand-made by local artisans in India; stoneware from Sanna Völker and Fourth St, like her limestone egg, have been fashioned from quarry off-cuts in Barcelona and New Zealand. There is true diversity in Sayers Home, inspiring interiors beyond short-lived trends and overdone coastal style. “We don’t sell homewares you just pick up, chuck on a shelf and never think

IN TERIOR

...it makes you feel homely, comfy and like you belong there.

about again. I want you to have a deeper connection to a piece,” Jess said. “You put thought into the clothing you wear, the handbags, the way you present yourself. Your home should also be a representation of who you are internally. “If you put a bit more thought into it, it makes you feel homely, comfy and like you belong there. I just find it so much more appealing and uplifting.” Jess said it’s easy to get stuck constantly redecorating a home with mass-produced products. To capture your personality in a space, she recommends quality over quantity and searching for pops of colour. “A lot of people love the idea of having the artsy, sculptural pieces and the colour, but they don’t know where to put it and what to put it with,” she said. Sayers Home offers interior styling advice for customers who may not know where to start. Whether you live local or abroad, you can bring photos of your space into the store or connect over email and phone for consultations on décor. Jess then helps to pair items together, determine colour schemes and transform your décor from superficial to statement.

This winter, new collections will furnish the Sayers Home shelves. From Fourth St’s upcoming high-end pieces to Sophie Lou Jacobsen’s cocktail and wine glassware to Slowdown Studio’s adult and baby-sized blankets – each handknitted from recycled cotton and designed by artists across the world – all inspire individuality in your home. Sayers Home itself is set to make a statement with a fresh fit-out coming in early September. Jess is embracing the creative potential of décor, redesigning her interior with the layout of an art gallery. “The fit-out is based on making us a destination store, where it’s an experience to come and see our products,” she said. From there, Jess plans to expand

Sayers Home beyond Hastings and open boutiques in Sydney or Melbourne. But she won’t be slipping into the mainstream anytime soon. While reimagining homes everywhere, Jess’s décor will always emulate the allure of a prized artistic masterpiece.

12/18 Hastings Street, Noosa Heads - Open 7 days | www.sayershome.com | @sayers.home 137

WINTER 2022

IN THE HOME

e b d l shou

BLUE AND GREEN

Channel nature with hues inspired by the sea and sky.

SEEN

Azalea table lamp OneWorld, 5474 3277

Vincent Sheppard Gipsy Lounge Cotswold InOut Furniture, 1800 677 047 Kantha quilt Ella and Sunday, 5455 5656

Athens Riviera Sayers Home, 0406 800 891

Brass candle holder (comes in set of 7) Sayers Home 0406 800 891

IN Noosa Magazine

Trinket tray Watermelon Red 5448 1452

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IN THE HOME

Glass ornamental vase Watermelon Red, 5448 1452

The Blok two-seater lounge, Casa Noosa, 5447 3722

Simpatico white natural cushion Casa Noosa, 5447 3722

Occasional chair Eclectic Style, 5470 2946

Printed Cushion Noosa Mats and Rugs 5442 4899

Lucia Boucle stool Casa Noosa, 5447 3722

LUXURY. QUALITY. CRAFT. Almora rug by Jacaranda. Visit our Studio to see collections by • Jacaranda Carpets, UK • Paulig Teppiche, Germany • Van Besouw Carpets, Holland

Open Tuesday, Thursday, Friday 10am - 3pm Saturday 10am - 2pm Other times by appointment

ART

RUGS

OF HANDCRAFTED RUG STUDIO Shop 2/121A Brisbane Road, Mooloolaba

Ph: 0419 664 401 Email: sales@artofrugs.com.au www.artofrugs.com.au 139

WINTER 2022

h s u l B

IN THE HOME

Snuggle up with this cosy collection of winter winners.

WINTER SUNSET

Cockatoo Art Print Hunting for Stars 5447 7490

The Dinesh outdoor lighting Casa Noosa, 5447 3722

Malabar 3 seat sofa, OneWorld, 5474 3277

Lantern Galah Home 5302 4044

Polka dot pot Manawee Garden Centre 5445 2406

Oil burner River Shack 5408 4377

• Unique eco friendly gifts • Beauty & Travel products • Stunning Stationery

Throw rug Watermelon Red 5448 1452

• Local Art • Homewares • Pet Accessories

Visit our new website lovelythingsgifts.com.au Shop 1C/1 Arcadia St, Noosa Junction 5345 5082

IN Noosa Magazine

140

Classic occasional chair Eclectic Style, 5470 2946

IN THE HOME

Stout pendant light Hermon and Hermon Lighting 0466 787 277

Polished brass ‘rock on’ hands, Wabi Sabi, 0400 220 813

Africa Durban Rug Art of Rugs, 0419 664 401 The Urban Sofa, Eclectic Style, 5470 2946

La Brasa throw Weaver Green 5231 9805

Paddywax Candle Casa Noosa, 5447 3722

Black geometric flower bone inlay chest, Uncle George, 5474 5871

GLOBALLY SOURCED, STYLISH AND INDIVIDUAL PIECES FOR YOU AND YOUR HOME.

INTERIOR DESIGN | STYLING | HOMEWARES P. 0400 220 813 141

WINTER 2022

IN THE HOME

A WARM

e m o c Wel

From their craftsmen in Bali to their customers in store, Casa Noosa knows the importance of fostering personal connections. Georgia Beard discovers that it family is at the heart of everything they do.

s an icon of coastal design, Casa Noosa has earned a reputation for their handpicked and personal approach to styling homes. When working with the interior designer’s private label, LOFT, relationships are the priority in every production stage – from the early sketches to the finished piece. When Lauren Rasnake and Sam Sidhu purchased the business over a year ago, LOFT came with it as an exclusive furniture brand. Now the couple have taken charge to customise pieces with their clients in mind. From benches to bar stools to laybacks, LOFT’s staple seating is created for comfort and easy maintenance. Lauren calls the dining chairs ‘long dinner chairs’, as the cushioning lets you settle in and linger at the table. Using split woven rattan, each strand is individually whitewashed, handwoven together, sealed and mounted on fabric for durability. The cushioning is then set in a frame of Javanese teak. The Casa Noosa team collaborates with craftsmen in Bali during the design process, sharing ideas and sketches and testing samples. Since international travel reopened, Lauren and Sam can now visit the Balinese workshops to connect with woodcarvers, leatherworkers and rattan weavers.

IN Noosa Magazine

Split Woven Range Marlboro Layback “We’re working with the local economy there as opposed to the big names and exporters,” Lauren said. “If we’re going to bring these beautiful creations out of an area like Bali, it needs to be done in a way that’s not exploiting the local artistry and creating a cheap product for mass production. “There’s a personal connection to each piece, the creation and the process, which is really important to us.” Lauren and Sam have such close ties to their artisanal communities, they can tell you the names of workers who handcrafted certain pieces. It’s the same familial relationship they want to create with customers in store. “I was raised in the Southern US, 142

There’s a personal connection to each piece, the creation and the process, which is really important to us. where southern hospitality is truly a thing. You want everyone to always feel welcome and feel at home,” Lauren said. “That’s what we’re trying to create with this space – a place where people come not just to pick out furniture, but

IN THE HOME

Split Woven Range Bench

Lauren Rasnake and Sam Sidhu.

to work with us to help create the experience they want in their home.

Collection, is named after Lauren’s mother.

but strong.”

“She’s a stylist and interior designer in the US. She’s able to take pieces that are already in someone’s house and put them together in a way that makes it home.

As Lauren and Sam design furniture for longevity, The Michele Collection couldn’t be more ideal. It weaves together the best of Casa Noosa – their support for local artisans, their commitment to customer experience and their love of family.

“We have a conversation, build a relationship and we listen to what our customers are looking for. That helps dictate some of what we order and what we create.” LOFT’s recent range, The Michele

Split Woven Range Charcoal Barstool

“This particular collection shows all the balance of who she is – beautiful, delicate,

143

WINTER 2022

IN THE HOME Evie 3 seat sofa forest green, OneWorld, 5474 3277

Artificial plant OneWorld, 5474 3277

WINTER

s n e e r G

Salus Body Wash Galah Home 5302 4044

Winter will see an abundance of natural statement pieces, well specified curves and a strong focus around our earth.

Decorative Pots Noosa Mats and Rugs 5442 4899

CAM Isla Zebre Cushion Uncle George 5474 5871

Shopping tote Galah Home, 5302 4044

IN Noosa Magazine

Matt Plaster lamp Wabi Sabi, 0400 220 813

144

IN THE HOME Serving board Watermelon Red, 5448 1452 Tea cup Uncle George 5474 5871

Soy candle Galah Home 5302 4044

Decorative glassware Manawee Garden Centre 5445 2406

Montego solid oak Tallboy Cabinet Uncle George, 5474 5871 CAM Archivo Elefante Candle holder Uncle George, 5474 5871

Kantha quilt Ella & Sunday 5455 5656

Kate Cooper Interiors is a Sunshine Coastbased interior design studio dedicated to creating stylish, liveable spaces

Creating a cohesive and functional space whilst also producing something beautiful is what drives us.

Contact Kate Cooper Interiors to find out how they can help you with your next project. 0407 154 393 kate@katecooperinteriors.com.au www.katecooperinteriors.com.au 145

WINTER 2022

IN THE HOME

Formentera cushion, Weaver Green, 5231 9805

Cloud hanging pendant light, Hermon Hermon Lighting, 0466 787 277

Artificial monstera OneWorld, 5474 3277; or living monstera, Manawee Garden Centre 5445 2406

Snug Travertine Candle Sayers Home, 0406 800 891

Country Gardens in Australia Galah Home, 5302 4044 Westbeach 3-door buffet, OneWorld, 5474 3277

Quality homewares, gifts, fashion and furniture ...in a beautiful, caring environment in the Noosa Hinterland town of Cooroy.

galah home Shop 2, 1 Emerald Street, Cooroy | 5302 4044 | hello@galahhome.com.au IN Noosa Magazine

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IN THE HOME

Paddywax Candle, Casa Noosa, 5447 3722

Pineapple ceramic vase Uncle George, 5474 5871

CAM Oriente Flamingo Porcelain Stool Uncle George, 5474 5871

Wall art, River Shack, 5408 4377

Decorative pots Eclectic Style 5470 2946

Craft kit Hunting for Stars 5447 7490

147

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IN SPIRE

! p u it

LIGHT

Beautiful lighting can literally brighten up your lives and take your home to the next level. Pete Goodlet meets an illuminating couple bringing stunning handmade pieces to Noosa.

Originally an iconic interiors store in Richmond, Melbourne, Hermon Hermon was established by design luminaries Barbara and John Hermon and was the go-to for Melbourne designers, architects and renovators looking for individual pieces to complete their projects. Lighting was a huge passion for the Hermons and on retirement they looked for an equally-passionate couple to carry on the Hermon Hermon Lighting range. The obvious choice was two of their best customers, husband and wife team Susanne Anthony and David Hulstone. The opportunity to continue the Hermon’s legacy was perfect for Susanne, an interior designer who ran a furniture retail store for twenty-seven years; and David who is a qualified electrician with a love of lighting. As with many of us, Noosa was calling and the opportunity to bring Hermon Hermon Lighting to Queensland was the perfect way to venture north. Perched above the Blink Living Showroom in Rene Street Noosaville, Susanne and David have created a light-lover’s haven with the stunning range of pendant lighting and lamps on display. A focus on design, craftsmanship and sustainability delivers a collection of IN Noosa Magazine

PHOTO: MEGAN GILL

n a lofty warehouse space in Noosa’s industrial zone, you will discover Hermon Hermon and its range of handcrafted lighting that will take your breath away.

Susanne Anthony and David Hulstone lighting that can only add to the wow factor of your home – and create a special warmth and conversations piece that character lights can bring. Architects, designers and decorators know the true value of good lighting - it will make your home sing; lifting your eyes upwards and drawing you into a space with an ambience that wraps you in a warm embrace. Susanne and David, who both studied lighting at RMIT, can guide you through the a choice in pendants and lamps until your home is lumen perfect. With electrician Dave on hand, you are not limited by standard fittings, and he can extend the flexible cable to suit even the loftiest of Noosa ceilings. It’s a bonus that all these beautiful lights are both ethically and sustainably created with each piece, designed and handmade by expert craftspeople. In these days of long waits and supply delays it is important to note that Hermon Hermon have an excellent 148

...lifting your eyes upwards and drawing you into a space with an ambience that wraps you in a warm embrace. supply chain with their craftsmen in the Philippines and a stocked warehouse. With a long history of supporting their designers and craftspeople, each supplier brings style, community, sustainability, and beauty to their lighting range. The Fandango Pendant by Danny Fang is a vision in organic cotton and metal wire. It drifts in a whimsical fashion that draws the eye and many a compliment. Little People by Kenneth Cobonpue is a sculptural piece that must be seen to be

IN SPIRE

Handcrafted Unique Lighting

Little People pendant appreciated. This beautiful conversation piece is made from salago pulp fiber over a powder coated metal frame and comes various forms from lamps to ceiling lights. Kris Kros, also by Kenneth, uses bamboo twigs and a powder coated metal frame in a range of shapes and colours. Other stunning pieces includes a range from Schema Lighting which specialises in the twisting and weaving of metal wire to create timeless light pendants that play with light and shadow; Industria brings a mid-century bent to their metal lighting range that adds fantasy to form to create magic in steel; and Vulcan’s range of pendants feature a strong iron exterior with the interior glow of copper or gold. Vulcan is a major employer and supporter of its local community and creates beauty and opportunity in equal measure.

FANDANGO PENDANT by Danny Fang

Susanne and David are justly proud of their range and the skills of the designers and craftsmen that bring that vision to life. They are thrilled to bring their passion and their bespoke range of lighting to Noosa. Call them to arrange an appointment of their fabulous illuminations and keep an eye on their socials for upcoming sparkling events.

Kris Kros wall lamp

Pendants. Lamps. Mirrors.

100 Rene Street, Noosaville 0466 787 277

hermonhermonlighting.com.au 149

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IN THE HOME

e d i s t Ou COMFORTS Enter the new world of transitional home furnishings. Out go the impractical but pretty pieces, allowing space only for well thought out, functional and adaptable furniture indoors and out.

Oxford Stripe Coral blanket Weaver Green, 5231 9805

Aztec pot head Manawee Garden Centre 5445 2406

Cross leg dining table Eclectic Style 5470 2946

St. Rose fragrance Sayers Home 0406 800 891 Kantha quilt Ella and Sunday 5455 5656

IN Noosa Magazine

150

IN THE HOME

Wooden hanging rack Watermelon Red, 5448 1452

Scented Candle Lovely Things Gift Shop 5345 5082

Plant stand Noosa Mats and Rugs 5442 4899 C U C Me round hanging pendant light Hermon and Hermon Lighting 0466 787 277

Vincent Sheppard Frida lounge chair, Cotswold InOut Furniture, 1800 677 047

Jute Mats, Noosa Mats and Rugs, 5442 4899

LOCAL FAMILY OWNED BUSINESS 2/168 EUMUNDI ROAD NOOSAVILLE P: 5442 4899 noosarugs.com.au 151

WINTER 2022

IN THE HOME

One seater outdoor lounge Casa Noosa, 5447 3722

French Majolica Oyster plate Antiques and Possibilities, 5372 8838

Wondergarden 1000 piece puzzle Hunting for Stars, 5447 7490

Trucadors charcoal cushion Weaver Green, 5231 9805

Cushion, River Shack, 5408 4377

IN Noosa Magazine

Vincent Sheppard Ivo plant stands Cotswold InOut Furniture, 1800 677 047

152

IN THE HOME Simla Tapenade, Satara Ochre, Satara Moss, Almora Amber rugs, Art of Rugs, 0419 664 401

Extendable Oak Wood Table, OneWorld, 5474 3277

Barrow BBQ fire pit Cotswold InOut Furniture 1800 677 047

White stoneware face, Wabi Sabi, 0400 220 813

Win!

One of x3 $500 Gift Vouchers Subscribe to the OneWorld Collection Newsletter to enter

SCAN HERE T&C's Valid new subscribers only. One entry per email address. X1 winner drawn randomly each month. Ends 31st August 2022

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IN THE GARDEN

Grow

LET IT

Since opening Manawee Garden Centre over 30 years ago, nothing gives Marjorie Van Roy greater joy than inspiring someone’s passion for planting, as Georgia Beard discovers. How and when was your business born?

My husband Hans and I initially had a gardening and landscape business some 33 years ago. I was trained in horticulture and my quest to find suppliers with a good range of stock for home gardens led to us creating our own place, Manawee Garden Centre. We added the front shop a few years later and we’ve continued to grow in size as the public have really warmed to it.

Name Marjorie Van Roy

PHOTO: MEGAN GILL

We retired from landscaping to just specialise in green stock. I do offer a consult service where I can provide ideas for your garden but it helps to have a great landscaping team behind you. Where did the name ‘Manawee’ originate? The property was initially a geranium nursery named Manawee, from the Aboriginal word for ‘tomorrow’ and 15 years ago, we changed the name to Manawee Garden Centre to reflect that we are more than just a plant nursery, we are a destination. We always wanted people to gain the bulk of their needs but also feel amazingly happy, as if they were gardening for tomorrow. What do you love most about Manawee? I love the satisfaction customers get from coming here. I always said ‘if you give somebody else pleasure, then it gives you pleasure’. It’s not hard for me to continue to provide a garden centre that looks good and produces good stock. How does your personal taste in plants translate to your business? I’m a French country gardener and I love the principles of Paul Bangay and finely cut, manicured gardens. I have to be careful to not give people manicured gardens when they want a relaxed garden. It love that it challenges me to IN Noosa Magazine

Business Manawee Garden Centre

not be so fine-tuned all the time. What sets your business apart? We pride ourselves on the quality of stock we provide. We feed and care for virtually every plant in the nursery before we sell it. When plants come to the Centre, they go into a fertilising care program. They’re not left out there to sell. We detail it, look at its location and how it’s grown, so when you take it home, we know it has an ideal chance of growing. We don’t sell anything we wouldn’t be prepared to take home ourselves. We also employ a team with a great knowledge of the industry. We hold workshops for our team quite regularly to bring them up to speed with all the horticultural knowledge that is available. Why do you love the Sunshine Coast? 154

It’s a great location where you can garden twelve months of the year. We have our challenges but overall, it’s just amazing. We can tolerate some southern stock and tropical stock, so there’s a huge range of plants to choose from. Where do you source your plants? We get a small amount of stock from Cairns and Rockhampton and from as far south as north Melbourne. Our biggest sources come from southeast Queensland into the middle of New South Wales and we pride ourselves on transporting our own stock. We won’t bring in stock that’s not up to standard. Current trends in outdoor landscaping? You find either an incredible tropical garden with heliconias and other big-leaf plants, or a handful of country gardens with natives like grevillea.

IN THE GARDEN

There’s a lot of uniform planting with big splashes of colour and solid, strong plants, or hedging and trimming. What varieties do well in our climate? Magnolias are my favourite. The range of magnolias, both deciduous and evergreen, from the Teddy Bear Magnolia to the Magnolia Soulangeana – they’re classy plants. What has been the biggest change in gardening in recent years? We see younger people gardening now. If you went back 20 years, mainly the older people were putting their mixed gardens in and growing their veggies, but now that’s completely changed. We’re finding young people are spending a lot of time in the garden, even teaching their children gardening skills. It makes me feel good because it’s bringing the next generation through. Top tips for maintaining edible gardens? Edible gardens can be challenging from mid-to-late December through to early March. While the grasshoppers and grubs are busy having a great feed, you can put your bed to fallow by covering it with straw or lucerne. Once we get out

of the last of the heat, I encourage people to get out there and start to garden. Build a good base-tier garden, and don’t make the soil too rich. You should be watering your veggie garden a couple of times a week on average. What are your most popular plants? Houseplants. They’ve grown in demand. People are trying to purify the air, and to have greenery in the house. They’re asking for some of the rare and unusual plants like caladiums, philodendrons and peperomias. What indoor plants do you recommend? Ferns are pleasant, and they look nice in a decorative pot. Anthuriums are also good with big bursts of tropical colour. Philodendrons, peperomias and alocasias all do well inside if it is light and airy. Calatheas, ctenanthes…there’s a lot of houseplants to give you height and spill-over. Styling advice for indoor pots and plants? Don’t sit your plants right near the furniture, near the brightest light or in direct sunlight, they don’t want the heat. Something on a table, low and spilling over, or a cluster of two or three plants

in a corner always looks smart. When mixing plants and accessories, keep it to a minimum. Group your plants with decorative pots to bring the plants to life and blend with the colour and style of your home. One feature pot with bright colours or a quirky face will look great. Why are plants important? Plants have a lot to give. It makes you feel good to see them growing and flowering. Until you’ve had some in the house, you don’t realise how good they can be. Sharing your garden with visitors can also make plants a personal experience.

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IN SPIRE

s e n e G

GREEN

Some of us love to garden, some can take it or leaf it! When it comes to loving gardening, Pete Goodlet believes it’s in the family greens (genes). He can’t help himself, but he’ll try to weed out the puns.

nstilling a love of gardening in the young is something they will treasure forever. Never before have we appreciated just how nurturing our garden spaces can be - they fire the imagination and offer unlimited creative possibilities. Start with little projects, maybe a herb patch or flower garden. Whatever you do, don’t just pass off chores that you’d rather not do Marj and Simon Van Roy yourself… like weeding! You want to instil a love of all things green in your children and not have them seeking a restraining order for child labour. Buy your kids or grandkids a worm farm so they can turn green kitchen waste into a dynamic fertilizer for their plants. Giving back to our natural world is a true gift. I love to garden; well, I like planning and planting. If someone offered to do my weeding, I certainly wouldn’t say no! There are limits to all passions though. My dad and I loved to garden together. Of course, when I was younger he would guide and I would follow. I was happy to learn and loved our trips to the nurseries, especially the one with display gardens, waterfalls and ducks. My childhood idea of Nirvana. One stand-out local plant place is Manawee Garden Centre in Buderim which is led by mother and son team Marjorie and Simon Van Roy. Simon and Marjorie (Marj) both take great pleasure in passing on horticultural tips to the next generation of gardeners and have fabulous examples of successful plant combinations in their expansive display gardens. I have brought home many a plant to add to my garden in the foothills of Noosa. Our lush climate lets me fill the

Three generatio ns of gardeners: my dad Jim and Jack, also a keen my son gardener as is my other offspring Prince

garden with exotic beauty - my dad would have loved it.

Dad and I evolved as gardeners as fashions changed. Thankfully gardeners like Edna Walling led the way with wild, natural gardens with no bare earth. Layered gardens with ground covers, shrubs, and an upper story of trees. Did I mention I didn’t like weeding? The chore of weeding the baked earth under the rose bushes that bordered each side of our front path scarred me for life - that seemed like the longest path in the world. I was so grateful when dad and I moved on to mulched gardens, smothered in ground covers that in turn, smothered the weeds. Gardening together enriches life’s journey. For Stuart of Earth Creation Landscapes, his love of gardening stemmed from working alongside his mum Judy. A tenacious gardener, Judy created an English style garden where roses, camelias, rhododendron, bulbs and other classical plants grew to perfection. This was no easy task as the garden was spread over two acres in the centre of the family’s Western District sheep farm! Water supplies were short, and the summers were long and scorching. Stuart matched Judy’s passion with enthusiasm and muscle. Together they 157

built up the soil, created windbreaks, garden beds and rooms within the garden itself. It was the joy of creating something beautiful from raw earth and sheep poo that captured Stuart’s heart. He was hooked. He was a gardener. On leaving school Stuart continued his studies at Burnley Horticultural College, now a part of Melbourne University, and went on to work with one of Melbourne’s top landscapers. The seed had been planted and I’m sure Stuart will be passing on his love of all things green to his son. It was this blossoming bond between mother and son that has seen Stuart create a host of beautiful gardens with his award-winning team at Earth Creation Landscapes; Judy is bloomin’ proud of her green-thumbed son. Gardening is an art and a skill. It also brings people together in a fabulous healthy outdoor pursuit. As gardeners we continue to honour the gardeners that have gone before us. I have planted lots of Tibouchinas in honour of my dad. They were one of his favourites and the butterflies love the big purple flowers. Stuart honours his mum by creating beautiful gardens and always experimenting with finding new plants that thrive in our climate. At the moment he is trialling Pleiostachya pruinosa Wheat which is proving to be quite a beauty. Get out in your garden with the next generation and give them a gift that will continue to grow. WINTER 2022

IN FORM

STILL SIZZLING A

s I pen this article, we have a Federal election pending, the Reserve Bank of Australia has increased the nation’s official cash rate for the first time in more than a decade and inflation is on the rise. You can’t help but imagine this has also impacted the property market. But, as we know, the Noosa property market is quite unique - there is a finite amount of stock available and interest and demand for the area continues to grow. According to buyer’s agent, Kirstie Klein Hunter, who is a specialist in the Noosa area, the demand for prestige property continues unabated with cashed up interstate buyers actively looking for the right property to purchase. “There are still a lot of people looking for a safe haven for their money and purchasing a prestige property in Noosa fits the brief nicely for them,” she said.

ENTREPRENEUR EXODUS COMES NORTH

“Position and privacy are important but without a doubt, the property must be on the waterfront, have outstanding water views or be an upmarket hinterland property. “These buyers are primarily investors but there is also still a lot of enquiries from people who are exiting the Byron Bay region because they see the Sunshine Coast as a much better alternative. “Additionally, the majority of my clients are negotiating on property that is not actually on the market yet.

As part of her business Kirstie’s team manage a boutique portfolio of client’s investments. This gives her insights into who is renting and why they have come to the Sunshine Coast. “Without a doubt, the majority of the prestige properties we have for rent are being taken by Byron Bay entrepreneurs who are making the move,” she said. “They see Noosa as offering better value for money and many have told me they have grown tired of how busy Byron Bay has become and that the congestion is now intolerable.

“Because they are cash buyers and are ready to transact, we are able to move quickly when the right property comes along,” Kirstie said.

“For them, Noosa, and especially the Hinterland is seen as a much more attractive option and they are are renting here while they try and find a property that suits their needs.

Kirstie specialises in the Noosa region and works with real estate agents to secure properties for interstate and overseas clients.

“Word has definitely got out in the Byron Bay community that Noosa and the Sunshine Coast is a more attractive

Here’s what she thinks we will see in the coming months:

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IN FORM

...if you choose to play it safe these opportunities will be missed and are not likely to ever come up again.

“Of course, people need to do what is within their comfort zones, but my clients know that when I tell them something is an incredible opportunity I do so because I have the background and knowledge and truly know this market – and it has worked to many of my client’s advantage.” INTEREST RATES STILL AT RECORD LOWS

option and I continue to field a steady stream of enquiry from people ready to make the move,” Kirstie said. SIT ON THE SIDELINES – AND MISS OUT

For many homeowners, the recent rate rise will be the first one they have ever experienced – and by all accounts, it will not be the last.

Kirstie said that the election, interest rate rises and increasing inflation had caused a few buyers to err on the side of caution and sit on the sidelines.

However, it is important to remember the current interest rates are still very low compared to what they used to be a few decades ago.

“People that are naturally cautious have really pulled back and taken a wait-and-see approach but as a consequence, they have missed some incredible opportunities,” Kirstie said.

“I think many people have become conditioned to the incredibly low interest rates because they have been so low for so long. We must expect that a rate rise can and will happen and that it is a normal thing,” Kirstie said.

“In a market that is still competitive you need to be prepared to act quickly and if you choose to play it safe these opportunities will be missed and are not likely to ever come up again.

“It is important to understand what you can afford to pay on a mortgage but to also have a buffer in place for when rates increase, as they are prone to.”

Klein Hunter Property Buyers specialise in sourcing and negotiating residential property purchases for local, interstate, and international clients.

INTERSTATE MIGRATION CONTINUES While enquiries from down south have slowed, Kirstie said they are still coming. “Over the last two years, people were absolutely desperate to escape lockdowns. Noosa and the Sunshine Coast more broadly offered an attractive haven for them,” she said. “People are still moving here but that segment of the market has definitely slowed. “What I am seeing is an increase in investors who want to secure property here, either as a long-term investment or for when they are ready to relocate and they just don’t want to miss out.” Without a doubt, the Noosa region is one of the most beautiful regions in Australia. Whether it be manicured hinterland or sweeping views of pristine waterways it has something for everyone. But with a finite amount of stock, much of which will never come onto the market, gaining access into this special piece of paradise may continue to be harder than it once was.

Our professional team expertly project manages every step of the acquisition process, from researching, sourcing and negotiation through to settlement removing the stress and uncertainty from your property purchase. Contact Kirstie today for a no-obligation discussion about how a local, independent Buyer's Agent can help you secure your piece of paradise.

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WINTER 2022

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IN SIGHT

Paul Bird is afraid we need to talk about fear. Or rather the current abundance of it.

e seem to be suffering from an Aussie epidemic of fear which is having both expected and unexpected impacts. It is fat times in the business of fear. This herd fear, with its companions of cynicism and negativity, is causing me to be fearful about the health of our Australian psyche!

I perceive an underlying fear in the things people are saying, and thinking.

Maybe we have just passed the high (low) point of this fear wave with the recent Federal Election. Our robust, rumbunctious, noisy, messy little democracy has a habit of eloquently crystallizing and voicing our worst fears every three years as we get to the pointy end of voting.

As humans we are hard-wired for fear. It is a base survival instinct that has saved our species from sabre-toothed tigers and all manner of real and potential dangers since we descended from the trees millions of years ago.

Fear is a legitimate political tool designed to create leverage and move votes. It peaks (or troughs depending on how you view its use) every three years around elections. The emotions stirred up during and after an election have reminded me that the ‘Great Fear’ triggered by the pandemic has not subsided at the same pace as the level of threat from the virus. The question is: are we able to exert the same level of control over our national psyche as we mostly do over our individual mindset? Controlling, or at the least coming to a ceasefire with our fear, helps us live a full human life. Can the same can be said for an entire nation? Or is wallowing in fear a new form of comfort food for the mind and community bonding i.e. the new norm? I don’t want to downplay the extreme nature of events, both natural and man-made, which have been plagued our planet and species in recent years; nor do I want to minimise the suffering that is happening to many people right now as a result of disease, poverty, climate change and war. However, I do perceive that here in Australia, where we have been spared the worst ravages of the virus, and the relative safety of distance from recent and ongoing wars, we have allowed ourselves to succumb to a morose fear that is affecting our public discourse and interactions. Disagree with me if you like but

Living in fear as an individual is unpleasant. Living in fear as a community is unsettling and taken to its extreme... dangerous. Dictators know all about the power of fear - keep the people fearful and control comes easy.

It’s a useful human emotion; until it isn’t. The problem with fear is that it is based on an imagined future which may, or may not ever happen. It saps our confidence and brings us down towards more negative mindsets, robbing us of enjoyment in the present. It also leads to warped decision-making. I have written about fear before but feel that the fear mentality which I perceive has taken root in our Aussie “herd” over the past two years is beginning to erode our national identity. As we know, sustained fear can involve irrational thoughts which lead to poor decision-making and actions which may cause unnecessary suffering and regrets. Fear and anticipation are intertwined in an endless symbiosis, conjuring imagery and emotion in advance of any real threat. The perception of threat is enough to set off fear. Jerry Seinfeld once said:“According to most studies, people’s number one fear is public speaking; number two is death. Death is number two? Does that sound right? This means to the average person, if you go to a funeral, you’re better off in the casket than doing the eulogy.” Our ultimate fear, of course is death. I remember hearing that the thing about death which we really fear is the potential for suffering in the process of leaving life rather than death itself. If this is true then it demonstrates how adept we are at accepting the finite nature of our existence Stephen Covey’s book The 7 Habits of 161

Highly Effective People introduces the concept of the two circles - the Circle of Concern and the the Circle of Influence. Basically, there are many concerning issues and events in both the broader and closer worlds in which we live. And that’s okay. We are right to be concerned with those but if we have little or no influence on these issues and events then they can stay in the Circle of Concern. We can give them passing recognition, but to do more is a waste of energy which is draining and negative. However, if there are issues and events which are in our Circle of Influence i.e. we have the potential to impact those matters, then by all means think about them and take action if required. I have found this a useful little trick over the years to maintain some mental and emotional separation and distance from all the dramas unfolding around the world and to define what actually matters to me; to limit my energy to areas where I can do something rather than wasting time on things over which I have no influence or control. We all have experienced fear when a genuine threat has occurred, whether physical or other. This reminds us to save our fear for the moment when it is really happening rather than what we imagine might happen. As a nation I feel we have become too caught up in the imagined rather than the real and that the resulting fear has reminded us how little we have actually evolved over millennia. Remember the French comic book characters, Asterix and Obelix who were fearsome fighters with superhuman strength courtesy of a magic potion produced by their druid Getafix? They had only one fear: that the sky may fall on their heads tomorrow. Sound familiar? I’m afraid so. WINTER 2022

RO AD BA Y N CA TI N

MAP KEY ACCOMMODATION

NORTHERN LOOP NORTHERN LOOP Option 2

SHOPPING

SOUTHERN LOOP

FOOD & DRINK

SWIMMING

WESTERN LOOP Mary Valley Drive

BREWERY

Toolara State Forest

WINERY

4WD TRACK

LOOKOUT

FARM GATE

RAILWAY LINE

HERITAGE SITE

GOLF COURSE

R O AD

Yurol State Forest Tewantin National Park

H IG HW AY

Botanic Gardens Lake Macdonald

KA N

OA D

EU M

D UN

I-K

RTH ROAD ILWO EN

Mt Eerwah

IVE EU MA RE LLA DR

Lake Weyba Noosa National Park

ND MU

Eumundi

West Cooroy State Forest

SA OO I-N

Sunshine Beach

MARY RIV ER

IN EC OA ST MO TO RW AY

AD LLEY RO MARY VA

DI NG TO N

Doonan

R IS

T RD

SU N

OA D

K A ND A NG A IM BIL R

W US

Noosaville

D BE

Imbil State Forest

Brooloo

VISITOR INFORMATION CE NTRE S NOOSA HEADS

T E WA N T I N

GYMPIE

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162

Sunshine Reefs

Tewantin

WOOROI DAY USE AREA

RISE RD

Mt Cooroy

Noosa National Park

Noosa River

Tewantin National Park

SUN

EU MU ND IR A

D OA ER NG

CRE

EK R

LLI Y BE

BEACH FO UR WH EEL D R

Tewantin National Park

ROAD OSA Y-NO COORO

Jew Shoal

Noosa Heads

D R IVE

Mt Tinbeerwah

SWIF T

COORO

IMBIL LOOKOUT

B LACK MOUNTAIN RO A D

Cooroy

AY HW IG

R IN SK Y

EK CRE BBA Imbil YA EEK R OA R C D BA YAB

TO LAKE BORUMBA

66% of the Noosa Shire has high value biodiversity signiﬁcance.

RTH IL KEN W O

O TU C HEK

AD I RO

LAKE FLAT RO AD

R LAKE MACDONALD D

EH UC BR

Melawondi

Little Hall’s Reef

There are more than 450km of public bikeways and walking paths Lake through the Noosa Cooroibah Biosphere Reserve.

Hall’s Reef

IVE

Yurol State Forest

Teewah

I DR

Kandanga

O ZZ

Teewah Coloured Sands

McK

Mt Cooroora

Lake Cootharaba

AY D

Pomona

NR TIO OAD J U NC

Noosa is one of 10 World Surﬁng Reserves around the globe.

D OA

ROAD CREEK

Noosa Museum

Mill Point

Boreen Point VE

Tewantin Ringtail National State Ringtail Park Forest State Forest

Cooran Mt Cooran

Noosa Everglades

T HIS M AP IS NOT TO S CAL E The publisher cannot be held liable for any errors or omissions in this publication and will not accept responsibility for any misleading or deceptive material published in the Noosa Country Drive map. Reproduction of any part of Noosa Country Drive map is not permitted without written permission from Tourism Noosa.

DAVID LOW WAY

AR A OT H

Great Sandy National Park

D ROA FLAT LAKE

KINMOND CREEK ROAD

4WD BEACH ACCESS TO RAINBOW BEACH & FRASER ISLAND

Cooloola Sandpatch

Mt Pinbarren

RI V

Elanda Point

LOUIS BA Z Z O DR

CO L ES

Harry’s Hut

LOU IS B A

AD RO

Amamoor

a ch Be

DR PA GE

M GY

Kin Kin

KIN KIN POMONA R OAD

AY HW

KIN K

MAR Y

HI G

O EST AV

D S ROA

RO AD

D EEL WH UR O F

EEK

TABLELANDS LOOKOUT

Traveston

4WD road to

IN KIN IE K MP d roa

Y RO AD

VALL E

AY IGHW

OLD BRUC E

CE H

BRU

Woondum National Park

AY W

Ra inb

Mothar Mountain Rock Pools

TREE CR

The Noosa Trail Network is a series of world-class, multi-use trails for walking, mountain biking and horse-riding.

COO LO OL

D OA

SI S T E R

Noosa River is the only river system in Australia that has its entire upper catchment protected in National Park.

Explore the Noosa Everglades and Upper Noosa River by canoe, boat, kayak or on foot.

Uns eal GY ed

RO AD

NGA AM AMOO R R DA

AD RO

Mt Wolvi

Unsealed road WAHPUNGA LA NE

Woondum State Forest

Dagun

Amamoor State Forest

Mt Coondoo

SALMON LOOKOUT Unsealed road

NEUSAVALE ROAD

R KE T OC

The Mary Valley rewards with a landscape patch-worked with grazing cattle, macadamia farms, rainforests, endless rolling hills and quaint heritage towns. OSA

Cooroy

44% of all Australia’s birdlife diversity resides within the Noosa Biosphere.

IE KIN KIN P MP GY

NOOSA HEADS

Pomona

WA LTE

TIN

Wolvi

D OA YR BA CED AR P

Gympie

61 different regional ecosystems have been identiﬁed within the Noosa Biosphere Reserve.

d oa D A dr ale R RO se E Un NT U CO

IG TAG

KIN KIN RD

Lagoon Pocket

Rainbow Beach

Tin Can Bay

The Noosa Biosphere Reserve is home to 2346 species of plants and over 700 species of native animals at least 49 of these are internationally signiﬁcant.

Goomboorian National Park

TIN

FRASER ISLAND

The Noosa region was declared a Biosphere Reverve by UNESCO in 2007. Adjacent is the Great Sandy Biosphere - the world’s only two adjoining biospheres.

Curra State Forest

Cooloola Cove

HEALTH & WELLNESS

RAIL TRAIL

The Great Sandy Biosphere is home to the tallest and most complete rainforests growing on sand. It also provides the world’s best observable example of ancient sand dunes.

ABSEILING

WESTERN EXTENSION

Gympie

Hervey Bay

AC HR OA D

BA Y

RO AD

HORSE RIDING

RV PARK

TO TIN CAN BAY, RAINBOW BEACH & FRASER ISLAND

Maryborough

HERITAGE RAILWAY

CAMP SITE

CENTRAL LOOP

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E G O I R S T S E T R A G N E O W 2 R

IN NOOSA MAGAZINE | ISSUE 32 Winter 2022

THE FINAL OPPORTUNITY IS NEAR The initial sales release of Tallow Residences was extremely successful with 80% of Stage precinct, there’s no wonder buyer interest has been so strong in this highly sought-after luxury enclave. Featuring state-of-the-art finishes and inclusions, plus a striking new architectural appeal that complements the natural bushland surrounds, the Settler’s Cove legacy is assured. Register your interest now or call to book an inspection of the onsite display suite. Call 1300 10 10 50 or visit tallowresidences.com.au to find out more.

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One sold. Offering the last opportunity to buy off the plan in Noosa’s exclusive Settler’s Cove