IN NOOSA MAGAZINE | IN34 SUMMER 2022/23

THE TEAM

Editor’s Note

What a busy spring we had! There was so much to see and do and this edition is packed with all the fun of the season.

I think we’re all ready for a calmer Christmas and start to the new year so we’ve got you covered with lots of delicious recipes for fabulous food and creative cocktails to try at home and make entertaining easier.

If you’re not up for all the work, we recommend you book a table at your favourite restaurant or discover somewhere new - we’re spoilt for choice here IN Noosa and we love it!

Better still, let Josh from Noosa Cartel cater for you with his readymade restaurant-quality meals. You’ll love his Cartel Christmas menu for fuss-free food comas! You’re welcome.

Colour is back in a big way and our Fashion Editor Carlie Wacker had loads of fun shooting on location at Colin Passmore’s Art House Cootharababe INspired to be bold this summer.

Our art galleries and artists are also splashing the colour around so get out and explore the local talent.

As we come to the end of 2022 and prepare for 2023, don’t miss our wellness advice and INspiration for a healthier and happier you.

Whatever you do, be happy and healthy and the rest will come. Take care and see you next year!

DEB CARUSO PUBLISHER + EDITOR-IN-CHIEF

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

PAUL BIRD PUBLISHER

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

JOHN CARUSO WRITER/PODCASTER/MC

After 30 years in radio, John now runs the Everyone Has a Story: Conversations from the Sunshine Coast and Noosa podcast and in between being our writer, 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 DESIGN + OPERATIONS MANAGER

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

CARLIE WACKER ASSISTANT EDITOR

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

GOODALL BUSINESS DEVELOPMENT MANAGER

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

CHOLE TREMBLE DESIGN

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

GEORGIA BEARD WRITER + CONTENT CREATOR

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

PHOTOGRAPHERS

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

katjaanton.com

KATJA ANTON

MEGAN GILL megangillportrait.com

IAN WALDIE ianwaldie.com

JAKKI

CONTRIBUTORS

HELEN FLANAGAN TRAVEL & LIFESTYLE

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

JENNIFER SWAINE BUSINESS

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 DRINKS

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

KATRINA THORPE WELLNESS

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.

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).

MATT GOLINSKI 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 food festivals and giving back to the many charities he supports.

MICHAEL BRENNAN 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. Sixteen 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.

PENNY BRAND WRITER

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

JACKIE HILLEGERS MINDFULNESS

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

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

DISTRIBUTION: For summer, 15000 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

IN SPIRE

Meet the local legends aiming to build a solid film industry on the Sunshine Coast.

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IN DULGE

Enjoy Matt Golinski's delicious recipes using native ingredients.

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.

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

by Stacey Petersen.

FASHION

THE STUDIO

Alex Lange, Botox, hand-cut stencil, spray paint, latex (2022). Photograph: Jennifer Dean

REPURPOSED

Event: Ronni Kahn breakfast

Venue: Venue 114

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

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

PHOTOS: MEGAN GILL

BONZA FLAVOURS

Event: Bonza Menu Launch

Venue: Your Mates Brewing

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

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

SC OPEN HOUSE

Event: Sunshine Coast Open House launch

Venue: University of the Sunshine Coast Art Gallery

The 5th Sunshine Coast Open House saw almost 2,500 visitors to 25 stunning buildings over two days. The event also included workshops, walking tours, talks, a Pecha Kucha, photography competition and the always popular, Ask an Architect. What a great way to celebrate and enjoy good design! Kudos to the volunteers who make this happen and the people who open their homes.

PHOTOS: SUPPLIED

PHOTOS: DEB CARUSO

SHOWTIME FOR SPRING!

Hello Sunshine Mag Spring launch

Venue:

Horizon Festival Hub

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

PHOTOS: MEGAN GILL

WALK IN WINGS

Event: Sunshine Butterflies’ Walk in Wings

Venue: Noosa River

A sea of purple fluttered along Noosa River at Sunshine Butterflies’ 3km Walk in Wings in support of locals living with disabilities. Walkers enjoyed face painting and entertainment with water, coffee and breakfast provided and prizes awarded to show-stopping wings and outfits! Our Business Development Manager Jakki Goodall donned a pair of wings made from IN Noosa Magazine’s proof sheets, winning a gift voucher from ikatan Spa for her efforts. A great day for a great cause!

PICS:SUPPLIED

Visit www.innoosamagazine.com.au for more social pics and the latest events. Send your event to hello@inpublishing.com.au

KARLA MAKES A SPLASH

Event: Karla Koala Book Launch

Venue: Bounce Noosas

Writer Elizabeth ‘Fizzi’ Reynolds and illustrator Linda ‘Lili’ Wills launched their third Karla the Koala book with diving koalas and lots of colour!

Mayor Clare Stewart officially launched Karla Discovers the Great Barrier Reef to applause and snorkelling koalas while Fizzi and Lili read passages and raised funds for Noosa and District Landcare and Tourism Noosa’s Trees for Tourism program with raffle prizes and gifts from Noosa Gift Co.

PHOTOS: GEORGIA BEARD

PRECIOUS GEMS

Event: FREYA Fundraiser

Venue: FREYA Fine Jewellery

Friendship and community sparkled as FREYA Fine Jewellery and friends came together to raise more than $4,000 to assist the family of little Lillian in her fight against a rare childhood cancer.

PHOTOS: KATJA ANTON

INTO THE Blue

It’s the summer of 1973 and a young Stacey Petersen is sleeping in a large canvas tent with her family at Burleigh Heads.

The sun is about to peek its head over a deep blue ocean directly in front of their campsite, and the warm salt air provides a natural incense throughout the tent.

Stacey’s dad taps her on the shoulder and as her head lifts off the pillow the morning calls of wildlife in the rugged local forest beckon them.

The youngest of six siblings, Stacey shares her dad’s thirst for adventure and the natural world.

Every morning for eight weeks of the Christmas holidays the pair would set off deep into the national park which sat right behind their tent.

“We would look for rock wallabies, koalas and other wildlife. Then we would go back and have a swim together before breakfast,” Stacey says.

“Once the whole family was up, we’d head down to the beach with our blowup surf mats. Mum would sit under the umbrella and we would spend hours surfing, swimming and fishing.

“In the afternoon we would pump

yabbies at Tallebudgera and then go fishing off the rocks at Burleigh. The days would end with dinner and a walk into town for ice cream.”

If that wasn’t idyllic enough, Stacey’s childhood extended well beyond holidays in the outdoors to another wonderous, but creative realm, right on the family’s living room floor.

Now a mixed media artist living in Tewantin, Stacey grew up in Brisbane where she would while away her spare hours painting and drawing, and always planning the next craft project.

“My parents always indulged me in whatever project I wanted,” she said. “I was into crocheting bikinis in the 70s. I also did leather work and used to make glasses cases for my mum, and belts and horse gear.

“Then I was into rug making, where you get hessian and wool and you can make shaggy rugs. Once, I found a craft shop that had real horse hair, and used that for the horse’s hair on the rug!”

Stacey’s backyard even had its own kiln, where she would hone her pottery skills for hours on end.

“I tried everything to do with art and craft throughout school,” she said.

And while Stacey spent 12 years as a swimming coach and learn-to-swim instructor before taking on a primary school teaching career, art and nature remained a permanent fixture in her life.

“Art was always there in the background and I always thought that I would pursue it one day when I had more time,” she said. “It was something that I loved to indulge my school students in as much as I could.”

A few years ago, Stacey felt a life-long calling to make more time for her art, setting up a studio space at home and was soon addicted, spending as much time painting as possible.

This year, Stacey’s husband Brian encouraged her to participate in the Noosa Open Studios Art Trail which saw more than 100 artists open their private studios to the public in October.

Stacey’s studio showcased her Indigo Coast series, which exquisitely portrays her experimental, spontaneous approach, nudging simple watercolour paint beyond its traditional confines.

Drawing inspiration from the amazing diversity of colour, form and texture found in nature, Stacey loves how the unpredictability of watercolours echo the

Penny Brand dives into the work and life of our front cover artist whose love of the great outdoors comes to life in watercolour.

After the Storm

unique and uncontrollable aspects of “every wave, petal or ray of sunlight”.

“I love drawing the human form especially the tonal variations created by the play of light and shadow on bare skin,” she said. “It can be difficult to get right because our eye is so acutely attuned to the lines and shapes of the human form.

“My aim with the Indigo Coast series was to create life-like and yet simple figures that merge with the coastal landscape, conveying an emotional tie to the ocean.

“The backgrounds tend to be more impressionistic in order to emphasise the figure, while at the same time flowing in and around the figure, connecting it to the landscape.

“The ocean, sand and sky provide an ever-changing inspiring backdrop.”

Stacey says there’s a sense of serene harmony and peace about the beach that

the indigo tones are able to convey.

“It’s what draws us to the coast to relax, to escape the clutter of life,” she says. “For a lot of us it’s a place of treasured memories, of precious time with family and holidays with friends.”

Stacey loves being able to connect others to their own special coastal memories and has recently painted commissions based on her clients’ treasured family photos

Stacey’s current exhibition at Steven’s Street Gallery, Yandina has a slightly different flavour, this time a selection of semi-figurative floral paintings in a loose impressionistic style which seek to interpret rather than imitate reality.

Drawing on a mixture of illustrative and decorative elements, the collection optimises contrasts of strong and muted

colours, warm and cool tones, and hard and soft edges, to give an atmospheric, almost dream-like quality.

When Stacey isn’t painting, it’s deep in the natural world she remains, seeking out inspiration for her next masterpiece.

Now with three adult sons, Stacey continues to follow in her father’s footsteps as an avid adventurer, swimming most mornings in the Laguna Bay.

“Winter is great because the water clarity is better and it’s just so refreshing. There are schools of fish in the bay.”

Dive into the blue at Steven’s Street Gallery, Yandina where Stacey’s Indigo Coast series will be on display throughout January and February.

@ staceypetersenart

Exhale

Ocean Swimmer #1

Stacey Petersen in her studio

PHOTO: KATJA ANTON

A very Noosa Christmas

A very Noosa Christmas

A SUSTAINABLEChristmas

If you’re looking to celebrate the festive season with style and sustainability in a relaxed way, Noosa Civic should be at the top of your shopping list!

SANTA SNAPS!

Santa has arrived at Noosa Civic Shopping Centre with a brand new set and relaxed format! Until 24 December, you can avoid the queues by booking online and enjoy some extra time Christmas shopping. Customers will receive a free Santa Sack illustrated by Cass Deller with every photo purchase!

You can also book ‘Sensitive Santa’ sessions which provide an ideal setting for children with special needs; and ‘Santa Paws’ for special memories with your furry friends.

Visit www.noosacivic.com.au for Santa times and a full list of packages.

*Bookings required for Sensitive Santa and Santa Paws. Bookings available for all other photos, walk-ins also welcome.

FUROSHIKI

THE ART OF FABRIC GIFT WRAPPING

Free Santa Sack with every Santa Photography purchase.

Noosa Civic has collaborated with local illustrator Cass Deller to create a beautiful fabric wrap – a celebration of all things Noosa at Christmas - and a beautiful and sustainable alternative to traditional wrapping paper! The art of Furoshiki originated in Japan around 710 B.C. and is a square piece of cloth or fabric used for gift wrapping, transporting items, fashion, and home decor. The word refers both to the craft and to the cloth itself, which usually has an elegant, decorative design. Spend $100 at any specialty store or $150 in Woolworths or Big W to receive your free 100% cotton fabric gift wrap until stocks last!

STEP 1 On a flat surface with your gift in the middle. Pull the bottom right fabric corner up and over on top of your gift. Tuck the corner underneath the gift.

STEP 2 Fold the left corner over and then under your gift.

STEP 3 Pinch the pointy ends with both hands and tie a double knot.

SUMMER Sojourns

Over the decades, Noosa has managed a rare intermingling of two identities – holiday hotspot and small-town sanctuary.

The rainforests rich with native flora and fauna; the undulating hills, winding rivers and woodlands reminiscent of Southern Europe; the local cafés, diners and distilleries sourcing ingredients from their own backyards; and the groundbreaking art in galleries and theatre stages – we try not to take it for granted.

The whirlwind of life makes it difficult to find leisure time in our calendars. But these summer holidays are full of opportunities to appreciate Noosa’s nooks, nosh-ups and hidden havens.

Whether you’re visiting for the first time or been here for generations, Go Noosa is your gateway to the region’s culturally-rich communities. The free bus services offer a localised road trip without the burdens of traffic, fuel and designated drivers.

From 10 December until 22 January 2023, a selection of bus routes will transport you from coastline to countryside for free.

Translink Routes 626, 627, 628, 629 and 632 will help you travel to destinations around the Shire including Sunrise Beach, Sunshine Beach, Noosa Junction, Noosa Heads, Noosaville, Tewantin, Cooroy, Pomona and Cooran plus temporary 064 Peregian Beach to Noosa Heads service.

Staying central, the free 065 Go Noosa Loop Bus travels clockwise between Hastings Street, Noosa Drive, Weyba Road and Noosa Parade.

But what is a bus route without a reason to disembark? Before you jump aboard, explore our destination guide to getting the most out of your day trips, staycations and week-long wanderings.

At the start of your journey, park your car in the Noosa Junction Transit Centre, beside The J Noosa or along Bottlebrush

Avenue. Before you board a free bus from Noosa Junction, why not indulge in an organic, seasonal breakfast from Vanilla Food or a sweet or savoury breakfast crêpe from Flo’s Crêperie? Experience the superb plant-based fare and clever cocktails at Herbert or find something for everyone at Lovely Things. On your return, stop for a drink at Nudge Nudge Wink Wink or Muse Noosa or grab a free-range charcoal chicken, salads, baguettes or finger sandwiches at Bird!

Aboard the 065 Go Noosa Loop Bus, navigate the heart of Noosa Heads from The J Noosa at the top of Noosa Junction to Weyba Road where you’ll find Sum Yung Guys, Little Cove Coffee, Noosa Farmer’s Market and Noosa Arts Theatre; and along Noosa Parade into the Hastings St shopping strip, where the likes of Okanui, Freya Fine Jewellery and Feet First are just some of the shopping options on offer. Refresh with delectable delights or creative cocktails at Sofitel Noosa’s Noosa Beach House.

On Translink Routes 626 and 627, drift along Gympie Terrace in search of riverside dining. Gusto and Noosa Boathouse all gaze out onto Noosa River, accessible from stops at Gympie Tce at Massoud Park or Quota Park.

Don’t just pass through Tewantin, take the time to explore Noosa Regional Gallery; indulge in cocktails, antipasti or

Route 632 meanders up into the hinterland, where quaint cafés and boutiques open onto quiet streets and trails disappear into sprawling national parks and countryside views but there are only limited services a day so be sure to download the MyTransLink App, visit www.translink.com.au or call 13 12 30.

In Cooroy disembark at Emerald St near Maple Lane or Elm St at Cooroy station. A short walk leads you right into the heart of Cooroy, the historic timber town turned artisanal escape.

You can’t visit without immersing yourself in the Butter Factory Arts Centre, which is abundant with eclectic and dynamic art exhibitions from homegrown artists. The gallery also hosts a variety of art workshops, but if you want to try your hand, make sure you pre-book a few weeks early!

If you’ve brought the kids along, they’ll make a beeline for the new nature-based Hinterland Adventure Playground.

The park welcomes all kinds of adventurers with low-activity sensory spaces, lively climbing structures, inclusive flying foxes and swings and picnic shelters and BBQs for the parents.

an authentic Italian feast at Lucio’s Marina; or enjoy top-to-toe pampering at NuYou Natural Beauty Day Spa.

In search of a little more serenity, turn into the local favourite Fika Café on Emerald Street or A Little Shop of Soul, the two-in-one bookstore and café in a laneway just off Maple Street.

Catch the next bus along Route 632, continue to Pomona and disembark at Factory St near Reserve St. The past is alive in this country village, home to Australia’s longest-running picture theatre and the world’s oldest silent film theatre. Silent film screenings accompanied by live organ take place at The Majestic Theatre every Saturday at 12pm.

Over on Station Street, local art exhibitions occupy the historical railway carriage, signal room, station master’s room and more at Pomona Railway Station Gallery.

The more adventurous travellers might seek out the Noosa Trail Network, which allows walkers and runners to pass through picturesque forests and rolling hills. For the ultimate challenge, climb Mt Cooroora and become King of the Mountain!

Toast your trip at a range of distilleries, breweries and bars. Try hand-crafted cocktails, spirits and beer from Pomona Distilling Co., 2020 Distillery in Cooroy or Heads of Noosa Brewing Co.

Arriving at Noosa Junction Station once again, you’ll disembark knowing the authentic and hassle-free kind of Noosa – and there’s so much more to see.

GET ON BOARD!

GO NOOSA FREE CHRISTMAS BUSES:

10 December - 22 January 2023

Routes 626, 627, 628, 629 and 632 timetable information is available at www.translink.com.au or call 13 12 30 anytime.

064 Peregian Beach to Noosa Heads runs north every 60 minutes from 7:30am to 5:30pm and south from 8:00am to 6pm; Timetable information is available at www.noosa.qld. gov.au/go-noosa-holidays or call Noosa Council 5329 6500

065 Go Noosa Loop Bus runs every 15 minutes from 7am to 7pm and every 30 minutes from 7pm to 10pm. On New Year’s Eve, every 30 minutes from 7pm until 1am on New Year’s Day.

GO NOOSA FREE WEEKEND BUSES: Free travel on Translink Routes 626, 627, 628, 629 and 632.Timetable information is available at www.translink.com. au or call 13 12 30 anytime.

From the Noosa hinterland to the Coast

Lunch at Gusto on the River in Noosaville

PHOTOS: TOURISM NOOSA

AT ITS BEST!Business

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

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

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

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

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

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

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

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

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

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

overall Business of the Year.

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

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

Specialists in Personal Injury Law.

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

The

Travis Schultz and Mayor Mark Jamieson

Judging Chair Bruce Williams & Noosa ALIVE’s Renee & Andrew Stafford

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

their head office proudly based on the Sunshine Coast.

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

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

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

2022 WINNERS

The 2022 Sunshine Coast Business Awards winners are:

SUNSHINE COAST 2022 BUSINESS OF THE YEAR

Travis Schultz & Partners

HALL OF FAME INDUCTEES

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

• RACV Noosa Resort

ACCOMMODATION (TOURISM)

Large – Mercure Sunshine Coast Kawana Waters

• Small – Narrows Escape Rainforest Retreat

ADVANCED TECHNOLOGY

• Large – GreaseBoss

• Small – Cérge

BUILDING AND CONSTRUCTION

• Large – Qspec Building Solutions

• Small – Becker Constructions

CLEAN TECHNOLOGY

• Large – Aussie Tiny Houses Small – Waste Free System

CREATIVE INDUSTRIES

• Large – Your Brand Crew Small – Raw Lens Media

EDUCATION AND TRAINING

• Large – Wildings Forest School

Small – Nikki Fogden Moore The Mojo Maker

EXPERIENCES (TOURISM)

Large – Amaze World

• Small – Creative Tours

EXPORT – Helitak Fire Fighting Equipment

FESTIVALS AND EVENTS (TOURISM)

• Large – Sunshine Coast Lightning

• Small – NOOSA Alive!

FOOD AND AGRIBUSINESS

• Large – Maleny Dairies

• Small – Global Boss International

HEALTH AND WELLNESS

• Large – Sunny Street

• Small – PsychHelp

HOSPITALITY

• Large – Bella Venezia Group

• Small – Kaali Gourmet Indian Restaurant

MANUFACTURING

• Large – Shipping Container Pools

• Small – First Light Fabrications

PROFESSIONAL SERVICES

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

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

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

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

• Large – Travis Schultz & Partners

• Small – The Organised Creative

RETAIL

• Large – White’s IGA Small – Amplitude

SOCIAL IMPACT

• Large – Coast2Bay Housing Group Small – Stymie

TRADES AND SERVICES

• Large – The Laundry Lady Small – Si Organics

Si Organics

IN Publishing team

Hall of Fame Inductees RACV Noosa Resort

PHOTOS: BARRY ALSOP

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

NEW Heights

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

Sandy Bolton & Zara

Sam Coward, Eva and Kirsten

Kim Carroll, Heidi Meyer

& Ian ‘Shoey’ Shuback

John Madill & Tara Bell

Georgie Cousens, Lisa Diamond & Oliver Trusler

Deb Caruso, Carlie Wacker & Mayor Clare Stewart

IT TAKES A Village

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

WANT MORE?

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

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

“S.A.L.T means there’s a bed for them

PHOTOS: RAW LENS MEDIACO.

SunnyKids CEO Kathleen Hope and Business Relationship Manager Sue Gilbert

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

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

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

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

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

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

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

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

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

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

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

SAVE A LIFE TONIGHT!

One-in-three people experience domestic violence.

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

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

More than $48,000 was raised at the Mayoral Ball to help 160 families. www.sunnykids.org.au/save-a-life-tonight

Carlie Wacker and John Caruso

Cr Joe Natoli and Rosanna Natoli

Jakki Goodall and Sandra Goulton

Making good things happen

When you bank with us, profits pour into the community. $2,087,491 so far. Across Australia, Community Bank branches have invested $292 Million to help their communities thrive. A bank giving back sounds unusual. For us, it’s business as usual. Find out more. Call us on 5440 5289 or search Bendigo Bank Tewantin.

CULTIVATINGProsperity

A local group is closer to achieving its vision of growing stronger communities thanks to a generous grant from Noosa’s Community Bank, as Penny Brand discovers.

In a world where disconnection is at an all-time high, a Noosa community group has been working tirelessly to provide an antidote.

A Pavilion, years in the making, will finally be erected in the Permaculture Noosa Community Gardens, thanks to a generous donation of $50,000 from the Cooroy Community Bank Branch of Bendigo Bank.

Complete with its own outdoor pizza oven, the Pavilion will host tai chi and yoga classes; live music and wood-fired pizza nights; men and women’s groups; and grow-your-own food workshops.

Permaculture Noosa vice president and pavilion project manager Sandra Guy, who has spent years as a philanthropist overseas and in Noosa, says the ethos of the project is “we are better together”.

“We need a new journey that takes us from separation to connection, from competition to co-operation, and from personal impact to collective impact,” Sandra says. “It’s a regenerative journey and we are wanting to bring people together to grow food and to reconnect.

“We want to bring people into the garden, away from the screens and to get their hands in the soil and experience the joy of growing their own food.”

The completion of the community facility would not have been possible without funding from the Community Bank, which comprises of 750 local shareholders and sees up to 80 per cent of profits go back into the community.

Sunshine Coast Community Financial Services Ltd is the franchise holder which oversees Bendigo Bank’s TewantinNoosa, Marcoola and Cooroy Branches.

Chair Trish Radge and deputy chair Elizabeth Reynolds were responsible for presenting the funds to Permaculture, Noosa surprising them with the money at

their October club meeting.

“They almost died with joy,” Elizabeth says. “They can now complete the building and get on with their vision.”

Trish said the gardens offered more than teachings on agricultural ecosystems and sustainability.

“This Pavilion is about bringing people together,” she says. “Even though they are doing great things education-wise in empowering people to grow their own food, the space is also for community groups and individuals. So even though it is on their plot, it will be a community asset, and that appeals to us.”

The $50,000 grant was part of the Community Bank’s Hero Project which is about making a significant difference in the community and leaving a longlasting legacy.

Trish said it had taken Permaculture Noosa years to raise money so far and the additional funding and will help them complete the job.

“The more people that bank with us, the more money we can give back to the community,” she said.

Locals can help build the walls of the pavilion which will be made out of cob, a natural building mixture made from mud, sand and sometimes clay that is added to water and other organic matter.

“The pavilion’s building designer Brett Grimley, of Ecolibrium Designs, will be running public workshops where participants can stamp the clay and the

mud and enjoy conversations while building the walls,” Sandra said.

“The ethics of permaculture are earth care, people care and fair share. We care about mental health, we care that people need to feel loved and we extend kindness to all. Permaculture is a solution to what’s happening to the earth.”

The innovative hub should be open in early 2023, weather permitting.

Noosa Permaculture and Cooroy Community Gardens are at Emerald Street, Cooroy. Membership is $30 per year and includes free entry to club nights with guest speakers and monthly permaculture workshops. Non-members can pay $5 to attend events.

More information about the Pavilion, upcoming events and workshops can be found on Facebook or Instagram and at www.permaculturenoosa.com.au

COMMUNITY SPIRIT

The local Community Bank Branches of Bendigo Bank have donated to the following causes in the 2022 financial year:

Cooroy Para-Athlete Nathan Glarvey: $1000 towards entry for the 2022 Virtus Oceania Asia Games; Coolum Wedge: $5000 for a bodysurfing competition; Peregian Beach Surf Lifesaving Club: $7000 for furniture to help rent their upstairs space for events; Coast Guard Noosa: $5000 for a new training life raft.

If you’d like to apply for funding visit www.sunnycoastcommunityconnection.com.au

PHOTO: LORA PROOST, PRODUCT LAB

POMP AND Polo

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

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

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

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

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

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

PHOTOS: FLORENCE LEMYRE

COAST UP INLights

Tarantino, Coppola, Scorsese, Spielberg - all household names. Getting started appears easier than ever however getting noticed is a whole other story. John Caruso meets the rock star who’s keen to develop a film and television industry on the Sunshine Coast.

He kept the band ‘in time’ for over two decades as a member of Powderfinger. Now, as a proud Sunshine Coaster Jon ‘Coggsy’ Coghill believes it’s time for talented locals and aspiring film makers to get together and drum up some noise for the region. It was an idea he spit-balled with former Nambour High schoolmate Dan Munday, a Noosa Heads bloke who delivered reality productions, most notably the global Survivor series for Mark Burnett in the United States and around the world.

“I stupidly thought it would be easy to make a short film,” says Jon. “My idea was to get people to send us scripts and we’d simply shoot them on our DSLRs. That idea was quickly shot down.”

The Sunshine Coast Screen Collective is a group of screen professionals, living locally, who’d worked in the industry in

various roles, in all corners of the world.

“They pooled their skills and knowledge, advocating for a film and television industry on the coast so Dan and I attended a few of their gettogethers and thought they’d be great to partner with,” explains Jon.

The suggestion from the Screen Collective was that any foray into developing and nurturing the next Campion, Edgerton or Weir should be delivered with a degree of professionalism.

“That’s how Dan and I came up the Sunny Coast Showdown,” says Jon.

Entrants can submit a short film script, unscripted idea (such as a reality TV concept) or a pitch for a documentary or reality shows with submissions opening on Monday 23 January 2023.

“We’re also looking for submissions of treatments for music film clips,” Jon explains. “Six winners will be selected across those categories and their ideas will go into production, which means we’ll work with them to shoot and produce them over a three-month period and then screen them at a showcase festival at the end of June.

“The winners in each category will be mentored by professionals who’ve had experience in those specific areas. For example, Dan has had extensive experience with reality shows, so he’ll

I stupidly thought it would be easy to make a short film.

PHOTO: KATJA ANTON

Dan Munday and Jon Coghill

take the lead in that category, and I’ll guide the winner with the music film clip,” explains Jon.

Powderfinger has donated two songs from their Vulture Street album, namely Rockin’ Rocks and A Song Called Everything

“If you want to enter the music film clip category, then you’ll be submitting a treatment for one of those two songs and if you’re successful, then we’ll produce that clip for you. The band won’t appear in it, however it’s a great way for aspiring talent to demonstrate their creative chops,” says Coggsy.

Last year was the inaugural Sunny Coast Showdown with 115 entrants, well beyond Jon and Dan’s expectations.

“One of the new categories this time is the Indigenous Project with local Kabi Kabi elder Brian Warner helping as a production assistant, mentor, and guide in this category,” says Jon.

“As the name indicates, competitors should ideally be filmmakers who live locally, have team members that live in the region, or can demonstrate a connection to the coast. We’re not going to be ridiculously strict, however the idea is to incubate and encourage the local talent that’s already here.”

Submissions open 23 January 2023 and will culminate with the Sunny Coast Showdown Showcase Festival next June.

“We want the showcase to be a celebration of what we can make on the coast and the showcase is where we’ll be screening the completed projects, and that’ll be open to the public,” Coggsy proudly explains.

Sunny Coast Showdown is continuing into its second year because of volunteers and supporters, like Jon, Dan and the Screen Collective, patrons and sponsors who want to see a film and television industry develop and take off.

A nice future problem to have might be deciding whether the SUNNYWOOD sign would look better on Main Beach or the side of Mt Cooroora.

SUNNY COAST SHOWDOWN

Submissions open: 23 January 2023

Submissions close: 20 February 2023

Entry Fee: $50

Categories:

• Scripted short films

• Local indigenous project

• Powderfinger music video

• Unscripted projects

For more information on criteria, view previous showreels or register to be part of the cast and crew visit www.sunnycoastshowdown.com.au

Mission Man shoot

Life in Two Words shoot

Recipe Collector shoot

‘There’s plenty o’ fish in the sea’ or so the saying goes. But if you have unsuccessfully tried to fish the waters of Noosa you might not believe this statement. Deb Caruso meets the local businessman who is passionate about building a strong fishing community - and helping others to catch plenty o’ fish in the process!

Grant Pawson, or ‘Pawso’ as he is affectionately known, is a rare breed. He is a passionate - and very successful - fisherman who doesn’t mind sharing some of his secret fishing spots so long as he is building a stronger community and more sustainable fishing culture in the process.

Together with his wife Nicola, they have built a booming signage business with Sunrise Creative signage and graphics studio over the past 25 years.

With more than 40 years in the industry, you’ve probably seen countless examples of their work every day and never even realised - from vehicle signage to business cards, brochures, electronic media and communications.

Grant’s love of fishing and his business collided a few years ago.

“We have a passion for the great outdoors and for fishing our magnificent country,” Grant said. “This is what drives us. Our clothing is manufactured in Queensland with a UVP 50+ rating, they feel smooth and cool with moisture wicking, antibacterial properties.

Not content with just supplying the angler with the best gear, Grant has built a community with Fish Headz Noosa which has grown into several streams including:

- Fish Headz Community which runs online and physical fishing competitions (such as Croctober for the biggest Flathead!) and connects local businesses

THE ANGLER’SEdge

It is limited to 100 anglers and run by a smartphone app.

- Fish Headz Noosa River Charters will commence in 2023 with a brand new, luxury, custom six-metre centre console boat. There are plans for two charters per week: Welcome Wednesdays for the serious angler where Grant will take you to the secret locations he has discovered over the last decade; and Fishing and Beer Fridays with beverage partner Land & Sea. Private charters are also available with all bookings for groups of up to four people.

- SUNTAG is a not-for-profit research and sustainability organisation of which. He has been tagging fish for more than three years with some interesting re-captures. Fish Headz also has a tagging group with information on how to join available on the website.

with the fishing community. There is a regular calendar of events with signature events booked out well in advance. The Youth Development Program, Futuregenz, aims to engage the next generation.

- Fish Headz Oceanic is the Australian-made clothing and apparel line that also offers custom orders with branding for clubs and organisations.

- Fish Headz Rec Rewards 100 Club provides rewards for recreational fishers with an 11-month online and Australiawide competition with a membership fee and cash and product prizes up for grabs.

While Grant says there are about 80% men and 20% women, they encourage broader participation and work closely with the WFC (Women’s Fishing Comp).

“There were three women in the Top Ten results for Croctober out of 90 anglers,” he said.

This eager angler also has a YouTube channel with guest speakers providing reports every Friday. With the new charters about to launch and Grant’s passion, knowledge and connection, it might be time to throw your line in and join an exciting and active community. Visit www.noosafishheadz.com.au

...doesn’t mind sharing some of his secret fishing spots so long as he is building a stronger community and more sustainable fishing culture...

HIDDEN VENUE OFFERS SOIRÉES Summertime

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

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

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

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

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

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

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

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

Austin says Palm Creek Estate will be

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

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

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

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

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

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

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

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

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

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

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

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

LOST ANDFound

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

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

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

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

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

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

– all seeking to delight, disrupt and transform.

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

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

unfamiliar place.

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

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

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

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

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

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

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

Dawn Awakening

Photo: Nic Morley

Looks Like a Tourist. Photo: Alain Bouvier

birdwatchers and a roost of myotis bats.

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

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

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

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

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

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

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

see younext year!

The Sinkers. Photo: Alain Bouvier

Kabi Kabi Connections. Photo: Alain Bouvier

Steven Oliver, Bigger and Blacker. Photo: Alain Bouvier

When it comes to relaxing, rebalancing and reviving, Deb Caruso discovers a wellness haven with all the elements needed for the perfect reset.

ALL THE Elements

Everyone needs to take time out to relax, rebalance and revive in order to feel well and ensure our minds and bodies are healthy.

I consciously try to not reply “busy” every time I’m asked how I am.

While I certainly don’t want to glorify busy-ness, I feel there is no other word that accurately describes the feeling of overwhelm, of not doing enough, of not being enough – of never, ever catching up on the long ‘to do’ list.

I know I’m not alone. All our clients are busy, all my friends are busy, my family - busy, busy, busy.

It can be hard to break the cycle and take the time needed to reset and calm the monkey mind.

I had been scheduled to do a review of the Wellness Package at Elements of Byron for a few months but hadn’t gotten around to booking it - too busy.

Before I knew it, we were on deadline for our summer edition and time had run out. Our amazing friends at Elements of Byron had to practically beg me to come - and can you believe I really tried to NOT go? Busy? Yes! Crazy? Probably!

At the same time, one of my dearest friends for more than three decades was suddenly diagnosed with breast cancer (the second in our crew of eight who have weathered decades of births, deaths, marriages and divorces).

Suddenly ‘busy’ wasn’t relevant. I have been on the hamster wheel for decades and realised it was time to get off and reassess my priorities.

The Wellness Package is a ‘choose your own adventure’ style with the resort and surrounding facilities providing everything you need to relax, rebalance and revive at your own pace - and with no pressure.

The team at Elements of Byron encourage you to curate your own path to wellness with a five-night package that invites you to focus on three key phases: Relax, Rebalance and Revive.

This certainly appealed to me as the last thing I felt like I needed was a set schedule and the added pressure of unwinding and relaxing to a schedule.

The only scheduled activity was the 7am free yoga class overlooking stunning Belongil Beach; the rest was a self-guided journey to take full advantage of what was on offer and the empowering freedom to do what I wanted at my own pace.

It’s not difficult to relax with the ecologically-designed villas nestled in nature and surrounded by lush trees and wildlife.

Walking trails weave throughout the resort’s 20 acres of native rainforest and wetlands with 2kms of walking trails.

The stunning beach with views to Julian Rocks, Cape Byron and the Byron

Bay lighthouse invite exploration with the reassuring and relentless roar of the ocean provides a soothing soundtrack.

All the spaces at this eco resort invite relaxation - from the hanging sun beds or ample and spacious, private poolside cabanas and lounges; to various nooks set amongst the resort with bocce pits, giant chess or umbrellas, tables and

chairs set up under sprawling fig trees that must be centuries old.

Inside the rooms, king-sized beds, blackout curtains, sprawling lounges and freestanding baths, some with private bathhouses; take eco luxury to the next level and invite blissful slumber.

If you need a bit more help unwinding, book a treatment at Osprey Spa. The Osprey Signature Massage combining the use of Guasha, pressure point therapy and lymphatic drainage allowed me to unwind and release the tension that comes with deadlines.

With the body relaxed, it was time to reconnect with my breath and rebalance my mind. Yoga at sunrise overlooking the ocean was the best way to start the day; while floating in one of two pools, more specifically the adults-only pool with swim-up bar and cocktails and food delivered direct to your cabana, made the afternoons a sheer delight!

According to the Elements of Byron blueprint for wellness, ‘Revival’ is the final phase which empowers the body to exist at a higher level to leave you feeling bold, brave and ready to tackle life with new clarity and purpose.

Engaging in nature’s gifts with rainforest walks, any number of water activities or exploring the forest and beach on horseback. The two-hour horseride with Zephyr Horses was a meditation in motion with stunning natural trails through paperbark forests, wetlands and long rides on the beach.

With a multitude of food options infused with native ingredients and the world’s first solar-powered train delivering you direct to town, Elements of Byron has all the ingredients needed for a reset and realignment.

While I couldn’t fully escape having to work while away, I found enough time to immerse myself in nature, nurture and add a dash of adventure.

From swimming laps to working off the laptop from my private pool cabana; long baths with luxury bathsalts; superb sleep and restorative yoga, I emerged relaxed, rebalanced and revived.

IT’S ELEMENTAL

Elements of Byron is an award-winning, luxury beachfront resort with world-class facilities hosting unforgettable experiences. Perfect for couples, families, friends or the solo traveller seeking a superb getaway.

Elements of Wellness is a five-night self-guided wellness experience offering discounted accommodation, exclusive inclusions and optional wellness experiences. To find out more and book visit www.elementsofbyron.com.au

While I couldn’t fully escape having to work while away, I found enough time to immerse myself in nature, nurture and add a dash of adventure.

SIPS

BITES AND

What’s brewing, cooking and happening...

TUCK IN

Searching for the culinary nostalgia of a school canteen? Line up for Tuckshop, Noosa’s made-toorder sandwiches and daily-baked desserts with a morning coffee, afternoon beer or cheeky vino!

GYMPIE TCE GREATS

Gympie Terrace is becoming a dining destination with a series of new openings.

The sun has risen on Luuna, Gympie Terrace’s soul cantina serving Mexican street food with a whole, plant-focused twist. Dine in or take away burritos, tacos or chimichangas!

Frenchie’s Brasserie owner David Singer and

chef Justin North have opened two new venues: Apéro Noosa, the seductive new wine bar with Mediterranean share plates, classic cocktails and a wine list boasting over 160 bottles; and JD’s Chicken Co with chooks that have been brined, marinated and basted with secret spices on a traditional French rotisserie.

Slinking into the old Wanderlust space, Baxter’s Bar + Deli has recently opened.

GLORIOUS GUSTO

Gympie Tce institution, Gusto has a fresh new kitchen and fresh

summer menu with citrus-cured salmon; freshly shucked oysters; and summer quail alongside new cocktails and an extensive wine list.

SUMMER HARVEST

XO Sunshine Beach’s summer menu hikes into the hinterland for farm-to-plate perfection. Chef James Wu sources over 50 species of edible flowers, herbs and vegetables from his Cootharaba farm, beef from Eastwell Farms, mushrooms from Wolvi, jackfruit from Kin Kin and lychees from the Glass House Mountains!

VA VA VANILLA Summer has come to VanillaFood! Infused with organic goodness, the wholefood café’s new Cold Brew Spritz is perfect for a hot summer’s day.

Pair it with Wild Rice Arancini Balls with Garden Peas, Pea Tendrils and Pea Aioli; or Sourdough Crumpets with Hemp Ricotta, Poached Eggs and Garden Pesto. Yum! Don’t forgeet the plant-based VanillaFood the Cookbook is 20% off for summer.

BIRD IS THE WORD

Noosa Junction’s free range chicken shop, Bird Noosa is now baking their own French sourdough baguettes and are about to open a second store in Hastings Street. IMPERIALLY IMPRESSIVE

Brewed with a blend of rice and specialty malts, Heads of Noosa’s Limited Release Imperial Japanese Lager is big in every sense, and dangerously enjoyable.

SLOW & SMOKED

With a food truck fashioned from recycled weatherboard and red tin, The General Slow & Smoked Eumundi dishes out smouldering beef and pork burgers with a hearty side of chicken wings and chips.

ALL ABOUT ALBA

Alba’s Providore has expanded its

range of boutique wines, local beers and gin. The Spring Lunch Special (ThursSat) will offer a Chef’s Choice three-course menu with a glass of wine, changing every fortnight!

The Christmas Lunch, will include a Christmas cocktail and four-course menu; New Year’s Eve offers a glass of Taittinger Champagne, five-course degustation menu and live entertainment.

Join Peter Kuruvita for hands-on cooking classes in the Chef’s Kitchen including Sri Lankan Curries, a Mexican fiesta or a Seafood

Masterclass with a shared meal and glass of wine.

VanillaFood

FAST FOOD

Since opening at Noosa Civic, Pearls Burgers have been serving up a classic kind of fast food and are working hard on creating a platform for home delivery.

DON’T MISS!

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

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

Apéro

XO’s James Wu Bird Noosa

Heads of Noosa

Luuna

Tuckshop Noosa Peter Kuruvita

WHAT SMELLS Like...

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

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

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

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

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

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

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

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

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

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

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

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

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

And it drives home the need to

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

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

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

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

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

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

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

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

Matt Golinski and Ryan Fitzpatrick at Galeru

RECIPES BY MATT GOLINSKI

“This is a great example of how you can use two Indigenous ingredients that are easy to acquire in a dish to give it an Asian flavour. Use Macadamias in place of peanuts and lemon myrtle instead of lemongrass to give a Thai flavour with an Australian twist.

When I use lemon myrtle leaves in a salad like this, I always choose the soft tips from the tree – you can slice them very finely and you get the flavour with it being too fibrous or chewy. Enjoy!” - Matt

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

SERVES 4

Ingredients:

• 4 x 150 gm swordfish steaks

• 150 gm cooked spanner crab meat

• 1 lebanese cucumber, julienned

• 200 gm cherry tomatoes, halved

• ½ bunch coriander leaves, washed well

• 1 small golden shallot, finely sliced

• 100 gm macadamia chips, roasted

• 6 lemon myrtle leaves, very finely sliced

• 2 tbs fish sauce

• 2 tbs lime juice

• 2 tbs castor sugar

Method:

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

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

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

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

BY TONY COX

PHOTOS: IAN WALDIE

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

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

Method:

Ingredients:

• 1 kg pork spare ribs

• 250 gm Davidson Plums, diced

• 150 gm honey

• 2 cinnamon sticks

• 1 tsp salt

• 1 red apple, diced

• ¼ cup walnuts, roasted and roughly chopped

• 4 tbs sultanas

• ¼ cup mint leaves, roughly chopped

• 2 tbs olive oil

• 2 tbs lemon juice

• ½ tsp dijon mustard

• Salt and pepper

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

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

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

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

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

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

MACADAMIA TART WITH DAVIDSON PLUM SAUCE AND CRÈME FRAICHE

SERVE WITH

PRETENDER

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

PERFECT

Henriques & Henriques

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

SERVE WITH

PRETENDER

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

PRETENTIOUS

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

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

Ingredients:

• 1 sheet ready-made sweet shortcrust pastry

• 85 gm brown sugar

• 30 gm butter

• 125 gm golden syrup

• 150 gm macadamias, roughly chopped

• 30 gm breadcrumbs

• 1 egg, whisked with 1 tbs water

• 200 gm davidson plums, diced

• 150 gm castor sugar

• 3 gm agar

• 200 ml crème fraiche, whipped

Method:

PERFECT

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

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

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

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

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

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

PRETENTIOUS

NV Sandalford Sandalera, Swan Valley, WA, $100

Spring is traditionally about renewal so it was appropriate that our spring edition of IN Noosa Magazine was launched at the brand new Il Porta bar at Peregian Beach Hotel.

Clients, partners and special guests enjoyed a spectacular sunset with ice cold Heads of Noosa brews and the best cocktails from our friends at Sunshine & Sons.

The fun and funky front cover featuring Frankie by Sara Bell was a hit, as was the delicious food fresh by Matt Holt and the Peregian Beach Hotel kitchen crew.

PHOTO: KATJA ANTON

CARTEL Convenience

Josh Smallwood is the boss of Noosa Cartel and one of the greatest ambassadors for produce sourced from our region. With over 20 years in fine dining restaurants, he knows how to plate up a very special meal. And the people love them! Since launching Noosa Cartel 12 months ago he has cooked up more than 4000 restaurant-quality meals.

When the former Head Chef at Ricky’s Noosa and his wife Danielle created the business, the aim was to offer people the chance to eat the finest fuss-free meals at home. Just like eating at your favourite restaurant but in your own home.

I make sure I never run out of Noosa Cartel meals – my freezer is easy access to a luxe and convenient life. When I fancy a super special meal, I crack open the cartel compartment, pop my meal selection in boiling water for 20 minutes and serve up the high life on my plate. It’s always a great way to wow your friends and my circle of friends regularly serve up the Noosa Cartel for dinner parties as well as easy weeknight meals (life is too short to eat average food).

On that note, there is something new coming our way – say hello to Cartel Catering – Noosa Cartel is bringing the party to your place.

“If you are having a dinner party and

don’t have the time to cook, we offer tailored dinner packages with shared meals and sides,” says Josh. “All you need to do is heat, garnish and serve.”

Catering packages can be tailored to meet all dietary requirements for a minimum of 8 people with prices available upon request and with seven days advance notice required. All heating instructions are provided so you can sip on your sauv blanc and socialise while the business happens in the kitchen.

Cartel Christmas is coming in hot too! Festive favourites and some special sides are the best way to be with family ALL Christmas day rather than slaving over the stove. Imagine sitting down to a

Life with Noosa Cartel is like having a celebrity chef in your freezer (wait, that sounds creepy) but fine dining from the convenience of your freezer is what you get with this local, family run business. Carlie Wacker uncovers the latest Noosa Cartel news as they get set to celebrate their first birthday.

feast of Kingaroy Porchetta with fennel and sage or slow-cooked lamb shoulder with Pomona honey? How about roasted turkey breast with sage butter and Noosa Meat Centre bacon?

Serve with traditional cranberry gravy and serve with pistachio and cranberry stuffing; roasted seasonal vegetables; potato bake with thyme and Kenilworth cheddar; duck fat potatoes; or quinoa, cucumber and chickpea salad with almonds and preserved lemon yoghurt!

Don’t stress over dessert with Josh’s Cartel Christmas Pie – his own take on a classic Christmas pudding with stewed granny smith apples mixed with brandysoaked fruit and topped with an Anzacstyle pie crust! Drizzle with Josh’s adults-only spiked custard! Divine!

You can also get your fresh Mooloolaba King Prawns from Josh with gourmet sauces to go! Order online and collect fresh (not frozen) dishes to simply heat and serve. The Christmas dishes come in a range of sizes to feed 4 – 12 people.

So just when you thought life in Noosa couldn’t get any better here comes Noosa

Cartel lifting the bar to the next level. Josh and Danielle are flourishing in the foodie scene and spreading the Cartel love with new stockists popping up everywhere including Pardons Fruit Market, Milk Bar and Provedore on Hastings Street, Doonan Fruit Shed, Sunshine Beach General Store and Tewantin Market Garden.

They continue to champion and showcase the best in local produce such as Eastwell Farms, Noosa Reds, Pomona Honey, Kingaroy Pork and Mooloolaba Prawns. Having tried every dish multiple times I have my go-to favourites so I was interested in finding out what everyone else in Noosa is tucking into in front of the tele or when feeding friends and family.

“Our top four meals since launching

Heat and Eat

have been the Bali chicken curry, lamb shoulder, laksa and seafood pie” Josh shares “I have also made 200 litres of curry sauce which equates to feeding 1600 people.” Spicy!

When I spoke to retailer Kimberley Emerson at Pardons Fruit Market, she said they can’t keep up with the demand for the curry sauces. So, hurry into your local stockist or order Noosa Cartel online for pick up asap. Your Summer soirees are sorted and once you’ve been inducted into the Noosa Cartel club you’ll never leave.

Josh is also considering adding home delivery to further service the time poor families who are hungry for restaurantquality meals without the fuss and featuring all the local produce we love. Take the survey and let Josh know what you think and not only could you soon have Noosa Cartel delivered to your door but just by sharing your feedback, you could win Noosa Cartel dinner for four!

WANT HOME DELIVERY?

Take our quick survey and you might score dinner for four!

Noosa Cartel is considering adding home delivery to its packages. Let us know what you think and go in the draw to WIN Noosa Cartel Dinner for Four.

For terms and conditions and to share your thoughts, scan the QR code. www.noosacartel.com.au

Our quality meals and sauces are made right here in Noosa using locally sourced ingredients. Frozen to lock-in the flavour, simply reheat at home. Gluten-free and vegetarian options available.

Order online at noosacartel.com.au

Taking the fuss away from the daily dinner prep. Pick up from 2/11b Venture Drive, Noosaville. 0421 663 631.

Imagine sitting down to a feast of Kingaroy Porchetta with fennel and sage or slow-cooked lamb shoulder with Pomona honey?

VIVE LA CRÊPE Revolution

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

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

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

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

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

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

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

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

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

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

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

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

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

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

For lovers of a light lunch there are

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

Flo’s Crêperie in Noosa Heads

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

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

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

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

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

TIME TO GO WITH THE FLO?

Flo’s Crêperie takes reservations, walk-ins and is open daily from 7am until 9pm, in Noosa Heads and Mooloolaba locations.

For more, visit www.floscreperie.com, or check out Instagram and Facebook.

Bloody Good

Crêpes

(Excuse Our French)

Enjoy a taste of France in a relaxed, friendly setting

A UNIQUE NOOSA DINNER EXPERIENCE

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

Flo Guillemard with chef Maxime Durand

A FAMILY affair

Vietnamese food is one of the most varied and seductive on the planet, admits Helen Flanagan, but it is now on our doorstep and locals are lining up for dumplings, pho and more.

Traveling through Vietnam with its heady array of street food is a culinary awakening. From Hanoi in the north down to Ho Chi Minh City in the south, the bustling streets are lined with compact kitchens-on-wheels and vendors serving up fresh salads, crunchy banh mi and spring rolls, comforting pho, refreshing desserts and so much more.

Makes you want to go on a holiday, but before you do, hot-foot it to the Noosa Lakes Resort near the Noosa Marina and savour the flavours at Nguyen Brothers.

Billed as the ‘only authentic Vietnamese restaurant on the Coast with nearly 30 years’ experience’, this is the fourth opening after Maroochydore, Sunshine Plaza and Birtinya under the Nguyen Brothers’ banner. All are owned by Yen Nguyen who continues the authenticity, charm and legacy established by him and his brother at their two restaurants in Sydney.

They started a hole-in-the-wall Vietnamese kitchen called ‘Yen for Viet’ in 2010. The word spread, their uncle’s Pho became famous, and larger premises found in 2015 were duly named Nguyen Brothers.

In 2017 Yen left his brother Le with the restaurants in Sydney, made the sea-change to the Coast and the rest as they say, is family history, as locals lapped up the traditional cooking techniques of South Vietnam.

The cuisine has notes of Khmer and Thai influences, where the hotter climate means more emphasis on fresh, fragrant

salads; grilled meats - so-called ‘cooling foods’ such as crackling pork, spicy lemongrass beef, grilled chicken; and green papaya and prawns.

“I’ve got mum and dad here helping with prep every day,” says Yen, adding “mum looks after herbs and dumplings, dad is boss of spring rolls and wontons, which are all hand made.

“Being from South Vietnam it influences our taste so you may find our food a bit sweeter and richer than the rest of Vietnam.

“Some of the most popular dishes are pork and ginger dumplings; and salt and pepper calamari, which is a recipe given to me by my uncle and auntie who used

to run restaurants in Sydney.”

Everyone’s favourite is of course pho, a fragrant, rich rice noodle soup typically made with beef or chicken and served with Vietnamese basil, lime, bean sprouts and chillies.

Deep-fried whole fish, fresh from the

… mum looks after herbs and dumplings, dad is boss of spring rolls and wontons

Yen Nguyen

boats at Mooloolaba, served with tamarind fish sauce has been a crowdpleaser and Yen says other authentic dishes such as fermented taro with shrimp paste; as well as durian for dessert, will be introduced.

Meals are leisurely affairs and dishes other than dumplings and spring rolls are worth considering from the all-day street food menu. Choose from rice paper rolls with chicken, beef, prawn, pork or tofu; crispy sticky chicken wings; or Vietnamese baguettes with cold pork, crackling pork or grilled chicken.

Follow with larger dishes such as wok-tossed black angus beef cubes in

pepper sauce; pan-fried noodle with wok-tossed chicken and vegetables; or chicken stir-fried with onion, chili and lemongrass. For something different try brown pipis wok-tossed in XO sauce; barramundi fillet steamed with ginger and shallot; or caramelised pork belly served with rice and housemade pickle. Wok-tossed snow peas with garlic, pork and prawn; and chunky eggplant,

tofu stir-fried in vegan sauce are also sure to please.

Vietnamese food is one of the world’s most dynamic cuisines, the Nguyen family deliver generous authentic fare with a cracking wine list.

Choose to sit indoors or out on the terrace but be warned - do not rock up without a booking. It is popular for good reasons.

NGUYEN BROTHERS

3 Hilton Terrace, Tewantin Tuesday to Saturday, 11am - 2:00pm / 5pm - 8pm Reservations: 5319 3750 Visit www.nguyenbrothers.com.au for all locations and menus

BACK FOR Seconds!

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

The one thing Noosa loves best is a celebration of local flavours from homegrown produce to locally crafted drinks and dishes.

Our palates are always expanding, and our plates are never empty.

When The Curated (side) Plate 2022 delivered a rolling feast across ten days from the Sunshine Coast beaches to hinterlands, we tasted more than our stomachs could handle - and then some.

Hosting 91 events with 42 industry partners, this premier culinary festival brought the Sunshine Coast’s best venues, chefs, farmers, producers and foodies together to celebrate local.

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

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

We satisfied our own appetites with a

spread of sell-out events hosted by Hello Sunshine Magazine and IN Noosa Magazine! Amongst Palm Creek Estate’s forest retreat, our Sunday Soirée united local chefs, bakers, shakers and food lovers over a brightly coloured banquet! Podcast, Pinot and Duck also treated guests to a marvellous three-course meal at Market Bistro while four local greats from our Everyone Has a Story podcast shared anecdotes and insights into their careers.

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

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

After two years of pandemic-induced postponements and last year’s taste of potential, local businesses and producers are hungry for opportunities to thrive.

The festival celebrates the contrast between organic produce and the nature

it comes from through the culinary expertise and artistry of young legends, distinguished chefs and local farmers whose roots run deep.

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

We’re salivating already!

THE CURATED PLATE

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

This December, make your Christmas culinary with The Curated Plate’s 12 Days of Christmas online Cookbook! Visit www.thecuratedplate.com.au or scan the QR code to sign up for the latest information and events.

The Noosa Biosphere Gala & Awards celebrated local sustainability champions and launched the Grow for Noosa initiative to support a strong food future for the region.

BIOSPHERE Brilliance

More than 150 guests chose to celebrate the local environment and community over the Melbourne Cup on Tuesday 1 November, at the Noosa Biosphere Reserve Foundation’s annual Noosa Biosphere Gala & Awards where the theme for 2022 was Grow for Noosa.

The event acknowledges the International Day for Biosphere Reserves (3 Nov) of which Noosa has held status since 2007.

Guests were treated to an eco-inspired fashion show, featuring Sunshine Coast TAFE students repurposed fashions, and bold creative garments by former Sunshine Beach State High student now Avante Garde designer Teddy McRitchie Design.

The Noosa Biosphere Reserve Foundation launched its Grow for Noosa Fund at the event, to raise seed-funding for new initiatives to support a strong food future in the region.

Local sustainability champions were recognised as part of the event’s Awards ceremony.

Congratulations to the Noosa Biosphere Awards 2022 Winners:

LAND: Rosecliffe Boutique Farm Cottages

WATER: Noosa Integrated Catchment Association – Waterwatch Team

WILDLIFE: Meghan Halverson

PEOPLE & ECONOMY: Plastic Free Noosa

YOUNG ECO-LEADERS: Jarrah Small & Spencer Hitchen

PHOTOS: EMPIRE ART PHOTOGRAPHY

A FOND FAREWELL

The Noosa Biosphere Gala & Awards marked the final service for Matt Golinski at View Restaurant, Peppers Noosa Resort & Villas. After almost five years as Consultant Chef, Matt has left to spend more time with his partner Erin and their two daughters Aluna and Tillie. Matt said his time at View Restaurant had been great and he loved working with Head Chef Andrew Wilcox and the entire crew to develop dishes with a focus on local producers.

“I have no doubt that View Restaurant will continue to dish up local flavours and that Andy and the team will continue being Slow Food champions,” he said.

A third-generation Noosa local, Andy said he had loved working with Matt and creating a menu that features a mouthwatering array of highly creative dishes, made from local ingredients sourced from across the Sunshine Coast.

“It’s been great working with Matt and sharing his passion and creativity for dishes that are all about celebrating our vibrant produce.”

View Restaurant’s summer menu is sure to delight with fresh flavours to please any palate.

Dine amongst the treetops

Admire the breathtaking views across Noosa National Park as you dine in style at View Restaurant situated right above Peppers Noosa Resort & Villas. This is one of the best breakfast, lunch, dinner and event experiences in Noosa.

The atmosphere is urbane with a touch of chic, the ambience is easy-going yet dynamic.

The indoor and outdoor dining areas adjoin the expansive Terrace Lounge.

Live Music Friday, Saturday and Sunday

Breakfast Buffet: 7:00am - 10:00am - daily

Lunch: 12:00pm - 2:30pm - daily

Dinner: 5:30pm - 8:30pm - Tues - Sat

For information visit viewrestaurant.com.au @viewrestaurantnoosa

Peppers Noosa Resort & Villas

33a Viewland Drive, Noosa Heads

Phone 07 5455 2200 peppers.com.au/noosa

Matt Golinski and Andy Wilcox.

TASTE OFSummer

As the sun rises on a new season, Noosa Beach House is reawakening our summer spirit with a fresh coastal menu and the return of the Champagne Summer Lunch Series.

Georgia Beard teases out the taste of summer, Noosa style!

Tasting sea spray on your tongue as you dive below the waves on Noosa Main Beach; sinking your teeth into a succulent summer fruit and letting the juices drip down your chin; strolling barefoot down Hastings Street in search of a summer feast or afternoon cocktail.

The flavours of summer found in Noosa’s slow surrounds are rich, radiant and come alive with a cornucopia of fresh flavours and special events from the breezy, light-filled terraces of Noosa Beach House.

As we settle into the summer holidays,

Sofitel Noosa Pacific Resort’s illustrious restaurant invites us to experience art de vivre (the art of living!) and create memories to last a lifetime in the heart of Hastings Street.

Devising a refreshing coastal menu lush with local and organic produce, Executive Chef George Francisco brings to life the season-long Taste of Summer Series

The Slow Food champion will plate up his coastal cuisine for the Champagne Summer Series, reviving and elevating the venue’s popular champagne lunches with

a selection of wines curated by Head of Beverages, Remon Van De Kerkhof.

Hosted on select Saturdays, Champagne Summer Series will feature a different champagne partner for each event which will deliver a three-course, share-style feast perfectly matched with the finest French Fizz!

Sip champagne like sea foam on the crest of wave and follow the swell with the salty twang of dishes such as Oscietra caviar and butterflied King prawns paired with house-made XO sauce.

Then, as if returning to the sand to

sunbathe, bask in the abundance of decadent dessert options.

Noosa Beach House Bar will also savour summer with a range of specials available across the season, including Apéro Chic, the bar’s very own happy hour filled with joie de vivre from 4pm to 5pm.

In search of a spirit to reflect marine magic, Sofitel and Seabourne Distillery have come together to create a signature gin celebrating their shared love of life lived between the hinterland and the shore - a magical combination.

Pacific Gin captures saltwater and sunshine in one soulful sip. Some may call it a dream, but Noosa Beach House calls it ‘sea la vie’! We call it fabulous!

This modern gin is awash with citrus and surges of spice and juniper. An all-day sipper, it finishes with rolling notes of sunrise lime, chamomile, lemon aspen and mountain pepper leaf to capture the cool sea breeze as it chases the fading sun.

Enjoy it best over ice with a premium tonic and a wedge of grapefruit!

With a rolling feast of events, live music and live food stations to accompany this summer spread of champagne, spirits and seafood, our senses are already awakening.

As summer comes alive on Hastings

Street, gather your mates, soak up the sun and sea breezes and savour Noosa Beach House’s sumptuous new season!

Visit the Noosa Beach House website and subscribe to their mailing list for all their updates on seasonal events!

TASTE THE SUMMER AT NOOSA

BEACH HOUSE

Taste the Summer, Noosa style.

Noosa Beach House is bringing Summer alive on Hastings Street with an abundance of events to experience at our coastal bar and restaurant

new

December

For events and bookings, follow the QR link below

Hastings St, Noosa noosabeachhouse.com.au

Exciting

coastal menu by Chef George Francisco Champagne Summer Lunch Series starting this

PHOTOS: KATJA ANTON

Finalists of the 2022 Sunshine Coast Business Awards gathered to celebrate their success, network and learn with a media masterclass from the sponsors. Deb Caruso was there to capture the celebrations.

FINALIST Fever!

The 2022 Sunshine Coast Business Awards saw 143 finalists across 17 industry categories gather at Noosa Springs Resort & Spa to celebrate with the Sunshine Coast Business Awards committee and sponsors for Media Masterclass and Cocktail Function before the official awards night.

Finalists in the Experiences category, Wildlife HQ, proved popular with special guests Arlo the Ambassador Koala and a baby Quokka upping the cute quota. See page 18 for all the winners from the Gala Awards night!

PHOTOS: EYES WIDE OPEN IMAGES

Springs Golf & Spa Resort

SLICK ITALIAN, A GLOBALScene-Stealer

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

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

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

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

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

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

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

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

“We continually source special wines,

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

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

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

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

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

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

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

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

East Queensland’s Restaurant and Catering Awards for 2022.

House-made tortellini

Grilled Mooloolaba King Prawns

Exec Chef Ben Achurch

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

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

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

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

CONGRATULATIONS

BELLA VENEZIA

Winner Best Formal Italian Restaurant SEQ - RCA 2022

Winner 2-Glass Rating 2021, 2022 Wine Spectator’s ‘Best of Award of Excellence’  Winner 2017, 2019, 2020, 2021, 2022

AGFG Best Italian Restaurant, Sunshine Coast

Winner 3-Glass Rating 2020, 2021, 2022

Best Wine List in Qld Australia’s Wine List Of The Year Awards 2021, 2022 Sunshine Coast Business Awards - Large Hospitality Award  Tripadvisor No. 1 Restaurant in AustraliaTraveller’s Choice 2021, 2022  ‘Everyday Eats’ Award

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

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

Award Winning

Modern Italian Restaurant

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

Todd and Kristine Young with Mayor Mark Jamieson

PHOTO: BARRY ALSOP

SECONDServing

When Bird Noosa opened in Noosa Junction, it proved a hit with holidaymakers and locals loving the homemade flavours, ease and freshness of the food. Deb Caruso discovers another Bird is in the making.

Bird is the word when it comes to fuss-free catering and delicious free range rotisserie chicken. Since opening in Noosa Junction less than two years ago, Chrissie and Peter Degotardi’s passion project has built a strong following with foodies looking for delicious and easy meals, catering and more.

The couple originally moved to Noosa in 2015 opening the men’s boutique Orlebar Brown in Hastings Street. After successfully building up that business and transitioning it back to the brand’s

head office, Chrissy returned to her original career in the food industry, identifying a need for good-quality charcoal chicken that was free range.

Bird’s bespoke flavour comes from a homemade spice mix and mangrove and ironbark charcoal with the right amount of heat and smoke to ensure the Elgin Valley chickens are cooked to perfection.

Add roast potatoes basted in the juices from the chickens rotating above, delicious homemade gravy, smoked butter and baguettes and you have a nutritious and delicious meal to enjoy

while on holidays or after a hard day’s work.

Bird has built a reputation for its fresh salads that use local ingredients and includes the likes of Noosa Reds tomatoes and greens; Potato Salad; Pumpkin and Kale; or Bird Caesar Salad

“Our coleslaw with lime dressing has built a cult following,” Chrissie said.

“All the salads are made fresh daily and change regularly.”

The butter is smoked in-house; finger sandwiches with chicken, celery and

chive mayonnaise have become a firm favourite and the team have recently started baking their own traditional French sourdough baguettes and are planning to spread their wings with an additional store opening in the heart of Noosa’s tourist district.

The new outlet will see Peter and Chrissie return to Hastings Street with a kiosk-style shop offering all the Bird favourites including Bird’s famous free range rotisserie chicken, smoked butter, baguettes and fresh salads.

“Roast chicken and fresh salads are a perfect summertime meal and go hand-in-hand with sitting on your balcony overlooking the beach – it’s fresh, easy and delicious,” Chrissie said.

“We’ll be cooking twice a day for Hastings Street and delivering food fresh out of the oven and kitchen.

“It makes sense to offer our simple, wholesome and nutritious meal options to the tourists and holidaymakers.”

Keep an eye out for Bird, hatching on Hastings Street in time for Christmas.

PHOTOS: MEGAN GILL

SHININGStar

How did you become a chef?

I’ve always wanted to come to Australia since I was little so in 2012 after graduating as an accountant in my hometown of Imperia, Liguria, I landed in Adelaide. My first job was in a little café as a dishwasher and when I saw the chefs cooking, running around and screaming, I became really interested in what they were doing. I offered to help them with prep and found that it came naturally. I liked the pressure and stress so I decided to become a professional chef and to be the best chef that I could by working in the best restaurants in the world. I went back to Italy to study and a lot of friends and family didn’t take me seriously at first.

What have been career highlights?

There are many and I hope many more will come. I worked at two of only seven restaurants in Italy to have three Michelin Stars: at Da Vittorio Relais & Chateaux in Bergamo, Italy; and for Massimiliano Alajmo at Le Calandre. He’s the youngest chef in the world to achieve three Michelin Stars and we were 39th in the 50 best restaurants of the world. I’ve also cooked for my favourite football team, Juventus on multiple occasions, which was fantastic.

After arriving back in Australia in 2020 I received a call from the chef at Mirazur, another place with three Michelin Stars. They were being awarded Number One restaurant in the world and I was selected from 250 chefs to be part of the new team that they were building!

I could not describe the emotion. It was unbelievable but being in lockdown in Melbourne with the pandemic starting, I felt that I had to stay in Australia.

Later that year I met my partner at work, Kanokpun Hongnara (Kimp). We have been together for two years and are now living in this wonderful place and I’m the head chef of this beautiful restaurant with Kimp as my Junior Sous Chef so I have no regrets.

What do you love about being a chef?

I enjoy that every day is different, there is always something that doesn’t go as planned so you need to be flexible, react fast and find the best solution.

I like being busy and trying different ingredients, techniques and creating new dishes. There is always something to learn, the only limit is your imagination. I like to work with my team to create new dishes and teach and learn new techniques or ways to approach an ingredient.

Overall, I love to make people happy with my food.

Who would you love to cook for?

My grandmother who is my first memory when it comes to food. I have been away from home for nearly three years and lost her during that time so I would love to cook a full menu for her.

What is your approach to food?

For me it’s all about produce, quality and seasonality. Once you start from an amazing product it’s all about respecting it, understanding it and applying the correct technique to get the best from it.

I want my food to be simple but not trite; well-balanced, elegant, clean and making people happy.

I like to start with tradition and then developing a new idea to make it more appealing and also relevant to which part of the world I am living and working in.

What do you love about local produce?

I really love to support local producers, visit their farm and understand how they work and why they do what they do.

To fully understand is to respect the produce and get the best from it in the kitchen. I’m also telling their story to my customers. My favourites are Peter from Noosa Reds, Jason from Global Seafood and Kelly from Cooroibah Greens.

Who is your culinary inspiration?

My mentors from Italy and Europe: Iside de Cesare and Romano Gordini from La Parolina (one Michelin Star) were my first and crucial mentors. The Cerea Brothers from Da Vittorio Relais & Chateaux; and Massimiliano Alajmo from Le Calandre (all with three Michelin Stars). I always look at the best chefs in the world to see what they are doing and get inspired from their stunning work.

What is your favourite dish to eat or cook?

I love to cook seafood, particularly grilled scampi. My favourite meat to cook and eat is the pidgeon/squab and of course being Italian, I love pizza.

What do you love about being IN Noosa?

It’s a fantastic place, a quiet place away from the hectic life of a big city, surrounded by beautiful beaches and hinterland. My hometown Imperia is a small seaside town, so for me having the water near to me is a must. I also love warm/hot weather so I definitely think I am living in the right spot.

Any advice for young chefs?

Be ready for a lot of sacrifice. Work for the best chefs possible – ones that interest and inspire you. I think it is crucial to get trained in that kind of environment where every day you need to push your limits. Learn as much as you can from the top of the field and don’t worry about the money, that will come down the track.

What is your favourite kitchen tool?

I like charcoal grill and BBQ and love to work with fire. It may seem trivial, but I think the thermomix, is one of the most useful and used tools we have in the kitchen. It is extremely versatile; you can do almost everything with it.

What is your favourite ingredient?

Coming from Liguria, the region of Basil Pesto, I would definitely say Basil.

Every time I smell it, it reminds me of home.

SPAGHETTINI WITH BASIL PESTO AND KINGFISH TARTARE

We suggest 120g of fresh spaghettini per person or any good quality dried pasta.

Method:

Make the Basil Pesto and prepare the Kingfish Tartare. Refrigerate until ready. Boil and strain the pasta according to instructions. Stir through the pesto and 1/3 of the Kingfish Tartare. Serve the pasta in individual bowls topping with more Kingfish, basil leaves and a drizzle of olive oil.

We make a softer pesto with less cheese and we omit the garlic so we don’t overpower the raw fish.

• 400g picked basil, blanched and cooled in water and ice. Lightly squeeze the moisture out of the leaves with a tea towel.

• 140g grated parmesan cheese

• 140g pine nuts

• 200g extra virgin olive oil delicato

• 10g salt • 2g raw sugar

Blend the pine nuts, parmesan cheese, oil, salt and sugar together. Add the basil while cold. TIP: Work with very cold containers to preserve the colour of the basil.

SERVES 4

Kingfish Tartare

• 1 small fillet of sashimi grade Kingfish

• 200g kingfish tartare. 50g for each person.

• Salt flakes

• Lime zest

• Extra virgin olive oil delicato`or mild

First clean the fillet, taking out the bones and the skin. You can ask your local seafood shop to do that for you when you’re buying it. Dice the kingfish in small cubes then season it with salt, lime zest and extra virgin olive oil.

Seafood Restaurant River Lounge

Lunch: Wednesday - Sunday Dinner: Wednesday - Saturday Wednesday - Sunday from midday till restaurant close amazing seafood-focused menu absolute waterfront dining luxe and calm setting

modern aperitifs + signature cocktails bar food + antipasti all day sunset hour specials arrive by ferry - the noosa ferry runs all day: hastings street - tewantin

p: 5470 2331 @luciosmarina

The Noosa Marina, 2 Parkyn Court Tewantin www.luciosmarina.com

Basil Pesto:

BOATHOUSE Brilliance

All aboard for a good time! Noosa Boathouse delivered another stunningly successful Melbourne Cup day with two levels of fabulous food, fashion and fun!

PHOTOS: KATJA ANTON

With Gusto!

The race that stops the nation didn’t stop some of Noosa’s best from celebrating in style - and literally, with Gusto!

From fascinators to fancy hats with a fabulous feast, everyone was a winner for Gusto’s sold-out Melbourne Cup celebrations.

After the last horse had bolted, the team took some time out to refurbish the kitchen and give the venue a refresh, including extending the air conditioning to the outside dining area for year-round comfort - and perfect for summer!

Head Chef Heath Disher has created a mouthwatering summer menu including fresh and flavoursome dishes such as Citrus Cured Salmon; Summer Quail; and how can you resist the best freshlyshucked oysters?!

The new cocktail menu will compete for your attention against Gusto’s extensive wine list and the private dining room is yours for celebrating with your favourite friends and colleagues.

Enjoy your summer with Gusto!

PHOTOS: KATJA ANTON

Peter Kuruvita dished up an evening of seafood decadence featuring wild-caught sustainable Australian seafood including abalone, sea urchins and Mooloolaba prawns at Alba Noosa. On hand to share their stories and offer insights into these fascinating foods were abalone divers Greg Finn and Greg Ryzy.

PHOTOS: IAN WALDIE

Abalone Diver Greg Finn, Peter Kuruvita and Abalone Association of NSW Executive Officer and 2nd generation Abalone Diver Greg Ryzy.

CUP CRAZINESS

Melbourne Cup got a giddy up with a chic party AND an after-party for punters at Nudge Nudge Wink Wink. Say no more.

PHOTOS: KATJA ANTON

BETTER Shared

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

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

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

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

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

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

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

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

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

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

suppliers to interstate partners.”

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

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

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

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

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

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

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

PHOTOS: SHAE ESTELLA. STYLING: SIMPLY STYLE CO. FLORALS: WILLOW BUD. STATIONERY: BLUEBIRD INVITATIONS.

along smoothly with humour and fun.”

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

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

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

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

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

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

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

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

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

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

SUMMER WITH

Bring the flavours and fun of Herbert into your home with these great recipes.

Summer is getting hotter at Herbert with a fresh new menu full of plant-based perfection and a reworked cocktail list that will feature Herbert’s much-loved popular cocktails plus a new listing of extravagant experiences to tempt and treat the cocktail connoisseur (keep an eye out for Pickle Rick!). You can get in on the action by bringing a bit of Herbert into your home with these two great recipes. Enjoy!

Ingredients:

• 6 Medium Courgettes (zucchinis)

• 2 bunches of Asparagus

MARINADE:

• 20 Kaffir Lime Leaves

• 10gm Yuzu Koshu

• 200ml Apple Juice

• 2 tsps Salt

CASHEW AND SORREL SAUCE:

• 200gm Raw unsalted Cashews, Soaked for 1 hour

• 2 bunches of Sorrel

• Macadamia Milk

• 3 cloves of Garlic

• Salt to taste

TO SERVE:

• Puffed Wild Rice for crunch

• Marinated Fetta for flavour

• Edible flowers for a pop of colour

Method:

The Day before:

1. Grab yourself a nice, chilled glass of white and get in the mood for a little cooking!

2. Cut courgettes lengthways in two, score diagonally and blanch them until they are just starting to get a little soft; 4 to 5 minutes depending on the size. Rinse in ice cold water. Repeat with the asparagus but only for a minute or so.

3. MARINADE: Blend Kaffir Lime leaves, Apple Juice, Yuzu Koshu and salt. Cover the blanched vegetables and leave in the fridge overnight.

4. CASHEW & SORREL SAUCE: Blend together cashews, Sorrel (and whatever other soft herbs you have); garlic and enough macadamia milk to get it moving, add salt to taste. Put it in a squeezy bottle in the fridge.

5. Pour yourself another glass, sit down and relax.

BBQ COURGETTE & ASPARAGUS WITH KAFFIR LIME, CASHEW AND SORREL SAUCE, PUFFED WILD RICE AND FETTA

To serve:

1. Take everything out of the fridge and half an hour before you cook so it can warm up.

2. Fire up the BBQ and char the courgette and asparagus. Continually baste with the marinade so it is good and charred!

TO SERVE: This is really up to you but here a few tips that will help to get everything looking its best, whether on a platter or served individually.

A. Sorrel sauce first, get creative! Smear it, squirt it, pool it… whatever feels good.

B. Arrange the Courgettes with the cut sides up then get a bit more of the sorrel sauce on top of them.

C. Cover Courgettes with puffed wild rice

D. Add grilled asparagus.

E. Add a good crumbling of marinated Fetta and a good drizzle of the oil from the fetta.

F. Finish with bright edible flower petals or any other garnish that will give you a nice colour contrast.

G.Place in the middle of the table and take a little bow and gracefully accept your applause.

CAMPBELL IN THE BLACK SEA

Herbert regulars will be used to seeing a ‘Campbell’ cocktail feature on the menu in honour of one of Herbert’s good mates. This summer’s Campbell is inspired by people’s love of coconut margaritas and Indian flavours from neighbouring restaurant Pucca - dive in!

Ingredients:

• 45ml Coconut Tequila

• 15ml Cointreau

• 30ml lime juice

• 30ml Black Cardamom Syrup *

Glass - Rocks glass

Method:

Shake, Double Strain, serve on the rocks with dehydrated lime and mint sprig.

*Black Cardamom Syrup

• 300ml Simple Syrup

• 10g Black Cardamom

• 5g Activated Charcoal

Place all ingredients in the blender, blend on a high speed, strain and keep refrigerated.

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, flexitarianmost of all we are Herbert!

1 Arcadia Street, Noosa Heads

Phone 0460 858 060

Book Online herbertrestaurant.com

Dinner Mon-Sat + Lunch Fri-Sat

A NEAR NORTH

SUMMER OF Sunshine

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

GIN & BUBBLES

Ingredients

30ml Sunshine & Sons Original Dry Gin 15ml Chambord Prosecco or Sparkling Wine Fresh raspberries Method

In a champagne flute, add 30 ml of Sunshine & Sons Original Dry Gin to a few cubes of crushed ice. Add 15ml of Chambord. Top up with Prosecco or Sparkling Wine. Add a few fresh raspberries to garnish.

THE COAST SUNSET Ingredients

30 ml Sunshine & Sons Pineapple Parfait Gin 60 ml Tropical Juice Grenadine Syrup Method

A NEAR NORTH

Ingredients

30ml Sunshine & Sons Original Cane

3 Segments of Lime Lots of Ice Method

Muddle 3 segments of lime in a cocktail shaker glass.

Add 30ml of Sunshine & Sons Original Cane. Fill the cocktail shaker with ice and shake, shake, and keep shaking!

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

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

THE PACIFIC MULE

Ingredients

30ml Sunshine & Sons Original Vodka 2 Wedges of Lime Tropical Juice Ginger Beer Method

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

Add 60ml of Tropical Juice and fill to the top with Ginger Beer. Garnish with a wedge of lime.

GIN & BUBBLES

THE COAST SUNSET

THE PACIFIC MULE

Wvalue, affordable wines than right now!

I went foraging through a local bottleshop recently and set a limit of $15 for a few bottles of wine that are readily available and came up with three that represent good drinking. The other criteria was they had to be Australian wines. Given we hear the constant references to our tightening economy why not pitch in early and give a bit of support to our guys.

Tony Cox discovers wines that are good on the palateand the wallet!

NV Yarra Burn Cuvee Brut is a blend of cool climate fruit sourced from various regions within Victoria. Originally sourced from an Upper Yarra Valley vineyard, changes of ownership have seen it morph into a blend of Victorian regions. The time spent in the stable of Accolade Wines and the influence of sparkling guru, Ed Carr, is obvious and to deliver this level of freshness and yeasty complexity under $15 is brilliant.

Next cab off the rank was the 2021 d’Arenberg Olive Grove Chardonnay, a blend of McLarenvale and Adelaide Hills

2021d’ArenbergOlive GroveChardonnay

fruit. Being warmer climate the McLarenvale component delivers fruit weight, roundness and richness of flavour but on its own is missing a little at the back palate. This is where the Adelaide Hills component enhances the blend by bringing acidity to the wine and freshening the back palate, making it complete.

The third wine was the Mr Mick Rosé from Clare Valley in South Australia, a blend of Sangiovese, Shiraz, Grenache and Merlot. The initial flavour drive had quite sweet fruit with hints of lychee, red

MrMickRosé

fruits and stone fruits before cleansing acidity began to come to the fore mid-palate to carry through to the back of the mouth.

Overall, a few suggestions to aid the family budget without having to give up on quality and, let’s be honest, I’ll take any tips that stretch those hard earned dollars a little further.

Best to all of our readers, advertisers and contributors this Festive Season.

Cheers & Good Drinking.

Noosa’s Favourite Lager...

NV Yarra Burn Cuvee Brut

WONDERWorld

IWonder…do you? If we have lost the childish desire young children possess, to understand or know something; asking ‘why’ and ‘how’, curious to explore possibilities.

Wonder usually declines with age but it doesn’t necessarily have to. Wondering helps us to be aware and appreciate everything around us more fully and it might encourage thinking about different possibilities in your world.

There’s reason to believe that we can regain and maintain wonder at any age. It’s also beneficial to help young people hold on to their wondering - encourage it rather than shut down the inquisitive mind of ‘how and why.’

We should be embracing wonder at any age to continually grow and expand for an entire lifetime.

Without wondering, we would not have scientists, inventors and explorers to advance our worlds.

Every minute we have, seems to be consumed. Sometimes we assume doing nothing would be boring and instead, prefer to distract ourselves with anything, rather than allowing ourselves to just sit and wonder.

Research shows people will do almost anything to avoid ‘boredom’ but wondering is far from boring.

I wonder if we are losing the art of letting our minds wander and wonder as we are conditioned to grabbing our mobile devices to pass every spare second. It has become a habit, leaving no time to be present in the moment to just sit and wonder about what we see, feel, expect, desire and have yet to discover.

Having to wait gives us time to wonder. It’s a great time to encourage children to wonder because there’s so much to wonder about with your children, no matter where you are. Filling your time full of wonderment is engaging, pleasurable and interesting.

Observing others, your surroundings, being aware of our senses of touch, smell, sounds, sight and taste are a great way to engage wondering.

How, when, why, who and what are words to start wondering in your mind or to encourage others.

Thanks to research by Frank Keil, Professor of Psychology and Linguistics at Yale University, there have been numerous studies about wondering and

the benefits to our wellbeing.

I read about this research a while ago and have enjoyed wondering about it ever since.

Here are some simple ways you can help revive and maintain your sense of wondering and if you are reading this while on holiday in Noosa, it’s the perfect time and place to start.

Regular Wonder Checks

Ask yourself: what have you learned, noticed, thought about in the past few weeks that has changed your opinion, view or understanding of something or someone? Take time to think about what changed your mind, thought process or reactions.

Wondering is relaxing and rewarding, it takes your mind to a new sphere of thinking, imagining and just wondering with a deeper appreciation for what you experience in the moment.

To me, wondering is noticing things that you may have missed, had you not purposely decided to wonder.

Ask questions about the unknown. Ask yourself ‘how can that be’ or ‘what makes that happen’? It’s a great way to

Wonder woman Katrina Thorpe wonders about the lost art - and benefits of - wondering.

start a conversation with someone and the majority of people enjoy sharing information about what they know. No matter what age you are, wondering with a question will expand your mind.

Make time to wonder. While travelling, waiting, resting, in company or on your own. Go outside, surround yourself with new environments while you wonder about life in the space.

An airport is a great way to wonder about the people, the way they are dressed to travel to their destinations. Where are they going, who are they meeting, it’s often emotional yet we don’t know these people, but we can wonder about their connections and life.

Wondering helps you escape your world and to explore the same world differently. Where one question leads to

another and you find the opportunity to unpuzzle life.

Find Diverse ways to wonder. Through documentaries, books, google searches or attending shows and events. Broaden your wondering horizons, introducing opportunities to explore a variety of stimulus to wonder about.

Wondering can be meditative. Letting your mind slip away does not have to be about deep breathing or guided meditation. It can just be de-railing your

mind to wonder about something beyond your world.

Wondering can be stimulating and motivational. Becoming inventive, excited and challenged to seek information, answers or pursue c reative ideas.

Try wondering. Put away your mobile phone, be in the moment and open your mind to what is around you.

I wonder if you would find it addictively fascinating.

...we should be embracing wonder at any age to continually grow and expand...

MANIFESTATION Sensation

Have you ever wondered why some people seem to be constantly high-fived from the universe? They attract opportunities to them in abundance and have an energy or a natural ability to draw people to them with their presence.

This may have something to do with the law of attraction or manifestingthey are asking the universe for what they want and keeping an eye out for signs to attract results and opportunities.

Manifesting is when you focus your thoughts on a desired outcome, by making the universe aware of your intentions. It may not happen straight away but when you work on yourself and your beliefs a little each day you become attuned to receiving good vibrations, a higher energy and a positive outcome.

With manifesting you must let go of ego and control and be willing to trust that your high frequency energy will draw your wishes and desires your way.

Einstein said “Everything is energy and that’s all there is to it. Match the frequency of the reality you want and you cannot help but get that reality”.

To be successful with manifesting it helps to visualise the different stages of

the process or journey: visualise the sacrifices you will have to make in your day-to-day life; the highs you will feel when it happens; as well as the lows and the hard work you will have to endure.

Put your desires out to the world to attract ways of making your idea happen.

I have found manifesting to be very powerful and rewarding so make sure you have a positive headspace and acknowledge (with gratitude) each sign that guides you along the path to success.

Some of the steps to manifest a great result are as follows:

1 YOUR GOALS

Be very clear and precise when setting your intention. When you have decided on what it is that you want you can put it out to the universe in the following ways: visualisation, vision boards, prayer, meditations, writing, sharing it with others or journalling.

Write down a brief, to-the-point explanation of exactly what it is you want and word it in the present tense as if it is happening now.

Start with a small goal which is within your reach.

As you perfect your technique you can make your goals and intentions larger.

Focus on your five senses when visualising. Imagine the feeling you will get as your dream comes to fruition.

If you are manifesting your ‘dream job’ imagine how it feels to be sitting in your chair behind your desk. How does your suit or uniform feel against your skin? Is there a particular smell or noise coming from your surroundings?

What you pay attention to in your mind will allow it to strengthen and grow stronger, these thoughts will stay at the forefront of your mind so you remember them often.

Only YOU have the power to create your own reality so make sure you follow it through to the end.

2 VISION BOARD

Creating a Vision Board provides visual clarity of your intentions.

Cut out magazine pictures, add encouraging words or write some of your favourite positive quotes.

Place your Vision Board where you can see it every day.

Be around people who can help create steps to complete your goal.

Jackie Hillegers shares her insights into the laws of attraction and the sensation that is manifestation.

Don’t just talk the talk, also walk the walk. Be consciously aware of when changes happen, we often live on auto-pilot and may miss a sign or opportunity that comes our way. Write down how your goal will change your life - you are the creator of your own reality!

3 PUT IT OUT TO THE WORLD

Talk about your manifesting goals as if they are truly happening now, put your words and intentions out to the people around you and the universe will be listening.

Believe in yourself and allow the process to move at its own pacedon’t rush it.

Read books about the subject, network with similar-minded people and put more positive energy out there so people feel your passion and want to be a part of your journey.

People will become curious about your goal and share your intentions with others who may have knowledge or opportunities to pass on.

Each week write down three small steps to bring you closer to your goal and let go of your limiting beliefs.

The more you talk about it the more you will remove any underlying fear and doubt, and you will feel comfortable receiving your signs and seeing progress.

4 TRUST THE PROCESS

Do not doubt the process and say to yourself ‘this is not working’, as then it probably won’t!

Instead say - ‘each and every day I am seeing steps to bring me closer to my end result’.

Manifesting is a skill that requires constant attention and practice but the end result is more than worth it.

5 VIBRATION

When you have a high vibration or a good energy about you, people around you can ‘feel it’ and are drawn to you.

Keep your vibration high by continually being grateful, finding joy in the little things and learning/seeking knowledge from others.

People with a negative attitude or low vibration can bring your energy levels down and make you doubt your intentions.

Be around people who believe in you!

At the end of the day manifesting is a more spiritual way of working towards

your life goals and turning your dreams into reality.

You are an individual magnet working your way through life... so be careful who you attract.

Put yourself out to the world and allow an abundance of love, health and wealth your way.

You can literally create your perfect life by changing your thinking pattern.

So tap into the mind-body connection and feel the success brewing internally - if you believe it, you CAN receive it.

IDEAS OF WHAT TO MANIFEST

Your perfect job

Writing a book Creating your own business A work promotion Finding your perfect partner Financial independence The home of your dreams Being debt-free Weight loss Healthy family relationships Finding new friends Marriage

Introducing

Dr

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

Matthew Speed

FIT FOR A FUN Holiday

Many people struggle to stay active when breaking for a holiday but fitness expert and gut health Ayurveda nutrition specialist, Melissa Miragiai shows us how we can still stay fit and fabulous while we have our summer fun.

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

PLAN AHEAD

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

Researching local gyms and studios before you leave will ensure you can access casual classes and sessions at your destination. Or why not make the most of your environment and find a mobile trainer that can bring all the benefits to you and make it fun and interesting.

PACK THE BASICS

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

- resistance bands

- booty bands

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

PUMP IT

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

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

2. Booty band kickbacks: 20 x each leg; pause at the top of the movement and squeeze glutes.

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

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

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

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

7. Sit ups x 20

8. Leg raises x 20

Total: 8 exercises with 20 reps each.

Finish with 5-10 mins of stretching.

EAT WELL

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

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

Lunch/Dinner: Again, choosing a higher protein meal is always best to help you feel fuller.

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

RECOVERY AND RELAXATION.

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

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

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

Lunge

SHAPEShifter

There is no stopping a woman on a weight loss mission when she is supported by her all-embracing Noosa community. Carlie Wacker shares her journey from fat to fit with Studio Pilates Noosa

Iturned 46 this year and found myself at my unhealthiest and unhappiest. I just couldn’t shift the extra weight and I’d yoyo from one fad diet to the next.

I had invested in every miracle weight loss supplement and gadget on social media (does anyone need a cellulite roller device?). I even fell victim to a sales pitch for a wristband that claimed to radiate metabolism-boosting waves into my body to lose a kilo a week. For your information, that didn’t work.

When my magic gadgets and inconsistent eating plans would fail, my confidence would drop and I would give up. On these days I figured I would just be overweight forever and eat to soothe my sorry situation. Hello yo-yo!

It was a lifestyle reset I needed, so on my birthday in September I gifted myself a final chance to get my act together. I was going to be fat forever or find my inner fit bits. So, I registered for the Amplify 6 Week Challenge at Studio Pilates.

I have always enjoyed Pilates – it’s the only exercise I look forward to doing but again, have always been inconsistent. Laz Pocze and Timea Pocze-Graf of Studio Pilates Noosa had teamed up with Jungle & Co and Noosa Supplement Co for this challenge and it felt like the village of Noosa had offered me a giant hug of support as I set about taking on a challenge that ended up becoming the lifestyle change I needed.

The week before my 6-week wellbeing adventure I had a consultation with nutritionist and founder of Jungle & Co Vladia Cobrdova to create an eating plan

that would suit my busy lifestyle and goals. We decided on calorie-controlled weeknight meals.

Then I met with Skye Taylor at Noosa Supplement Co to explore what supplements would be helpful. We chose Protein Switch for a meal replacement and Keto Switch for an afternoon boost. I have always struggled to make decisions regarding food so I really liked the idea of someone telling me what to eat and when – struggle over!

As the first week commenced, I was feeling really motivated – smashed out five classes that week and was hopeful that I might stay motivated considering I usually have the attention span of a gnat. My husband Mark was super supportive too, forcing me to get out of bed and walk Noosa National Park every morning (even though I am the worst morning person).

It was the results from that first week that truly kept me going. I lost half a kilo, 3cms from my waist and 2cms from my bust and arms. If I could continue this trend, then imagine how my body might change after six weeks!

During week two I was feeling hungrier. My calorie-controlled meals were a lot less than I would normally eat and exercising more was making me want to eat more but I found the supplements helpful. In the morning I would only have a coffee, lunch was a Protein Switch shake and when I started getting hungry around 3pm I would have my Keto Switch drink (chocolate flavoured so it really satisfied my sweet tooth). I lost 2 kilos that week and

I was still motivated because I was seeing results, I could feel my body was changing shape in the first two weeks but in the third week I could see it and feel it in my clothing

another 2cms from my waist, bust hips and arms.

By week three I was still motivated because I was seeing results, I could feel my body was changing shape in the first two weeks but in the third week I could see it and feel it in my clothing.

The biggest struggle was making good decisions on the weekend and when I ate out (oh and limiting my wine intake).

I want to be honest; I drank wine during my challenge (don’t tell the

trainers) but I did reduce the normal volume dramatically - plus I had my stepdaughters’ hens party and wedding. It’s all about balance, right?

I lost another 1.5 kilos in week four and more centimetres from my waist, bust and hips. In week five and six I saw the change in my body shape. I had dropped from a size 14 to a size 12 and people were commenting on my results.

At completion of the Amplify 6-week challenge at Studio Pilates Noosa I had

lost a total of 5.5 kilos, 10cms from my waist, 6cms from my bust and hips and 4cms from my arms. It wasn’t the measurements that told the story though – it was how my clothing fit. I had finally stepped out of a size 14 into my old size 12 clothes and the game had changed – forever.

At Studio Pilates Noosa they say you will feel change in two weeks, see the difference in four weeks and people will start to notice and comment after six weeks – they were not kidding.

I finally made the lifestyle change that has seen me happier and healthier than I have ever been. I’m so stoked by my shape shifting that I intend to continue to follow the eating plan (it works for me) and I to do at least three Pilates sessions a week. If I can manage five classes a week for six weeks, then I have no more excuses.

With the unwavering support and guidance of my little Noosa Junction village I have achieved what I felt was unattainable at my age. I thought it was too hard to change my body in my mid-forties but how wrong I was. I can’t wait to see what my body is capable of as I continue my journey to ultimate health and wellness.

I could not have done this without the compassion and support from Studio Pilates Noosa owners Laz (a qualified Sports Scientist final year physio student) and Timea (a law graduate and Pilates instructor for over 15 years). These incredible humans are proof that we all have the power to be the change to better our lives and with the community they have created around their Noosa studio, we are unstoppable.

PHOTOS: IAN WALDIE Las, Carlie and Timea.

TURNINGHeads

The latest salon for a national brand is a partnership between a Noosa local and hair industry icon that has been years in the making. EdwardsAndCo is getting ready to turn heads.

EdwardsAndCo, Australia’s leading hair agency is the latest prestige retail brand to call Noosa home, but the project has been years in the making.

In 2018 EdwardsAndCo founder Jaye Edwards was having dinner with friend, client and mentor Amanda Stevens. The Noosa local who has run motivational and retail training programs for the EdwardsAndCo teams across the country for nearly a decade, was encouraging Jaye to open a salon in Noosa.

“Knowing how well the brand is a fit for Noosa and how much demand there is for a premium salon offering, it seemed like the obvious next expansion point for EdwardsAndCo,” said Amanda.

Jaye half-joked that they should partner and do it together. Fast forward four years and EdwardsAndCo Noosa, the ninth Australian salon in the stable and a joint venture between Jaye and Amanda has opened. Conveniently located in Noosaville, the space includes all the stunning hallmarks of the EdwardsAndCo design that has made it a favourite with celebrities across Australia.

Aside from its luxurious spaciousness and unique aesthetics – including a full wall mural from internationally acclaimed artist Brian Connolly –EdwardsAndCo Noosa brings together some of the brightest and freshest talent from around the country.

Famous for sparkling brunettes, killer curls, creamy blondes and textured beach waves, EdwardsAndCo has developed a signature look that is synonymous with the brand, garnering a cult following internationally.

Each stylist has their own unique flair, ensuring a tailored and truly unique

service to suit every client’s needs.

At the heart of the brand is futureproof hair colour and seamless blends which set the standard in luxury hair.

Jaye founded EdwardsAndCo with his first salon in Sydney at the age of 23. His ground-breaking colour techniques soon gained the attention of celebrities and influencers. Today, he has nine salons, a global education business and a haircare range under his belt.

Amanda Stevens is a speaker and author who is a global thought leader on the customer experience.

She can now add ‘local business owner’ to her list of accolades.

“Partnering with Jaye to bring everything I love and admire about this brand to my home town is a dream come true,” she says.

Jaye, who will spend a few days a month in the Noosa salon, agrees.

“This salon has been years in the making and we’re so proud to be bringing the brand to Noosa in what is by far the most spacious, luxurious salon space in the area,” he says.

“We’ve built a world-class team of stylists and Amanda and I believe we will set a new standard for Noosa in both hair and client experience.”

Prepare to be preened to perfection!

...ensuring a tailored and truly unique service to suit every client’s needs.

Amanda Stevens and Jaye Edwards

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

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

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

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

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

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

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

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

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

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

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

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

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

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

When you’re outdoors, think sanity not vanity.

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

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

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

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

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

Will I get another skin cancer?

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

Disciplinary Team at SCUH.

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

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

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

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

I’ll leave the salad dressing for my lettuce.

COVER UP

The Cancer Council offers this advise for best protection:

1. Slip on sun-protective clothing

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

3. Slap on a hat

4. Seek shade

5. Slide on sunglasses that meet the Australian standards.

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

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

REVIVAL Rockstar

It is access-all-areas at Revival Wellness Studio with their bespoke treatment plans bringing our celebrity pampering dreams to life, as Carlie Wacker discovers.

When you walk into Revival Wellness Studio you are greeted like a VIP. The team know you by name, treat you like family and take all the time to really get to know you as an individual.

They understand that no two people are alike and therefore no treatment plan should ever be the same. Teena Ingram and the team have created bespoke annual wellness experiences that will transform the way you look and feel. It’s like an ACCESS ALL AREAS pass to the best in health, beauty and wellbeing.

On offer are a range of VIP packages but the Alchemy365 ‘Ruby’ is the one I want to exploreafter all, a ruby is said to represent love, nurturing, health and wealth.

Alchemy365 VIP gives you access to all therapies provided by Revival Wellness, in addition to some bonus treatments.

Joining an annual program provides you with so many benefits: your weekly wellness is locked in; you won’t forget to make appointments; and you’ll create a new lifestyle where your health is prioritised.

A commitment of 1.5 – 2 hours per week is completely achievable – and important. Imagine the difference if you dedicated just two hours a week to YOU! You’ll feel like a new person.

Each week will be different and tailored to what your body needs at the time. Your Team Nurture guide will create your bespoke program and adjust it as you go.

Even better, Alchemy365 VIP will provide you full access to any of the treatments you need, including:

4D Ultrasound Non-Surgical Face Lift - an annual treatment which slows down the ageing process of your face through a micro injury to skin, causing cells to rejuvenate and produce more collagen.

Emsculpt – for muscle toning, definition and strength. Also helpful in reducing back pain.

...no two people are alike and therefore no treatment plan should ever be the same.

PHOTOS: IAN WALDIE

Revival Wellness Studio owner Teena Ingram

Deluxe facial and Endermolift – a combination of French Skin Care with Endermologie technology to smooth wrinkles.

Endermologie Body – to help reduce the appearance of cellulite and increase circulation.

Papilio Fat Burning – an infrared light and vacuum therapy treadmill and/or cycle that accelerates fat burning, ignites lymphatic drainage and continues to burn fat after your treatment.

Workout Detox Box or Domeinfrared light helps sweat out bodily toxins; is more comfortable than a regular sauna and is around seven times more effective.

AirPod Hydroxy Therapy – oxygen and hydrogen therapy to increase cellular

oxygenation and assist with injuries.

You can also take advantage of a Special Occasion Make-up Session for a special night out; take a Wim Hoff Method Breathing Masterclass and bring a friend for a complimentary Papilio and Endermologie session!

So, wait are you waiting for Rockstars? Walk that red carpet into Revival Wellness Studio and CHOOSE YOU!

SPECIAL OFFER!

Revival Wellness Studio is offering IN Noosa Magazine readers the very special opportunity to purchase ANY THREE THERAPIES FOR THE PRICE OF TWO!

Mention IN Noosa Magazine when booking to receive the lowest-priced therapy on the house. Book today: 0456 532 645.

GLOW Summer

While we welcome long summer

As we age sun damage can cause dark spots and uneven skin tone, Teena from trusts appearance of dark spots. The includes a serum to treat the skin, overnight cream to smooth and restore the skin and the daily moisturiser with SPF50 to protect against UV damage. To kick start the repair process you can drop into Revival Wellness for a Dermalogica Peel. This in-salon treatment can reduce wrinkles and fine lines, smooth skin texture and reduce breakouts.

For a flawless natural tan Jo from Nu You Natural Beauty Day Spa says the secret is Three Warriors. This all-Australian certified organic, vegan, tanning range gives a flawless natural tan, minus the bad stuff. Three Warriors is free from animal products, silicones, synthetic pigments, sodium lauryl sulphate (SLS), Sodium laureth sulphate (SLES), harsh chemicals, petrochemicals, parabens, phenoxyethanol.

The range includes Gradual Tan, Self-Tan Mousse, plus a Tasmanian Sand Scrub and Face Tan Aqua Mist that captures the natural essence of a sun-kissed glow while rejuvenating your skin.

To bring a warm glow to dull skin this summer Katrina from ikatan Spa uses INIKA Organic Radiant Glow. This almost magical all-in-one product is an effective beautifying primer, nourishing moisturiser, and an all-over finishing highlighter that brings a glow to fatigued complexions. Nourishing on the skin, it’s lightweight formula features light reflective technology to create a silky-smooth, dewy finish, while enriching botanicals work together to firm skin and revitalise its natural vibrancy.

Living in Queensland the harsh sun is not only a threat to the skin on beach days but every day, Angie at About Faces Noosa recommends daily use of SPF. The Ultraceuticals Ultra UV Protective Daily Moisturiser SPF50 and SPF30 range are a broadspectrum high-to-very-high protection sunscreen that protect skin against both UVA and UVB rays while providing a superior skin feel. When used daily it helps to prevent the appearance of fine lines, wrinkles and uneven texture leaving your skin looking more youthful and radiant.

RAISING Eyebrows

Before The Brow Bar recognised their true power, eyebrows have always been an afterthought - or an obsession. Now, founders Chernae and Briarna Silk are reaching beyond the brows to resculpt our self-worth, as Georgia Beard discovers.

As the beauty industry applies, cleanses and reapplies trends, no facial feature has known transformation quite like the eyebrows.

From the sloping half-moons of the 1920s to the lofty arches of the 50s; to the overplucked wires of the 90s and the brushed-up bushes of today, brows have stepped into their own spotlight.

We give them all the attention during the beauty routine, styling and sculpting the hairs independently from the face. Now, eyebrows tend to enter a room before the person.

Chernae Silk, Founder and Creative Director of The Brow Bar for 20 years, has witnessed the excessive power of the brows and redirected that power to where it belongs – the soul.

Partnering with her sister Briarna Silk, Chernae founded this specialist brow salon in Brisbane after several years as a mobile make-up artist. What started in a hairdresser’s storage room in 2003 soon expanded to ten salons across Brisbane, Sydney and Melbourne.

Chernae’s eyebrow empire went on to shape 70,000 eyebrows a year, collate a steady list of celebrity clientele and even win a legal battle with luxury conglomerate LVMH when its brand house, Benefit Cosmetics, attempted to trademark her longstanding phrase ‘Brow Bar’.

The exit strategy to sell the branded concept in southern states and downsize now means there are five salons under The Brow Bar in Brisbane with a new salon just launched in Noosa.

Now a matriarch of the industry, Chernae is ready to train a new generation of brow artists and teach

women the secrets of business longevity and how to achieve their dreams.

An example of this is Inna, who has been trained to grow as an artist and business owner and has purchased three salons as a licensed brand partner with Chernae and Briarna continuing to help her grow her dream empire.

Chernae said they will be offering elite training and distribution of their retail lines worldwide in 2023 after being asked for decades to share their secrets.

“Sadly many salons didn’t survive the pandemic and we attribute our longevity to a love of what we do and our proven ‘beyond brows’ business systems,” she said. “We’ve invested in our processes, so it’s time to share our knowledge.”

While Chernae offers clients quality over quantity in Noosa, Briarna is busy running the salon floors in Brisbane as Operations Manager, Trainer and Eyebrow/Lash Specialist.

Briarna is a legend in her own right, chasing a whirlwind career in athletics alongside beauty. She travelled to Tokyo for the 2020 Summer Paralympics, running the Paratriathlon as a guide to Katie Kelly.

Back home, she belongs to the Noosa Tri Legends Club with 17 years of racing behind her, including placing third in the Female Open category for the Solo Triathlon this year!

The sisters’ personal and integrative approach to brow beauty empowers clients with confidence and self-love.

They recognise eyebrows as the communication between the heart and the head – and they’re vital for turning attention on your windows to the soul.

In the Noosa salon, Chernae’s brow restorations, lash lifts and cosmetic makeovers will include a new lash bar and body sugaring service with an original range of beauty products.

The Brow Lift-Shaping service refreshes and balances your brows to complement your eyes and broader facial structure using the 5 C’s – Consultation, Colour, Clean, Contour and Coaching.

“Clients go through a technical brow awakening in our consultation process,” Chernae said. “It’s not just a wax, tweeze and alignment process anymore. It’s about connecting with their emotional side, what they want to achieve, what the energy of their brow brings, their colour and tonality.”

Chernae’s Arch Angels use colour analysis to guide the client’s ideal brow colouring, identifying tones in the skin, hair and eyes. Chernae has also taught her girls the art of face reading – a specialty which has seen Chernae dubbed The Brow Whisperer

According to Chernae, your jawline, nose orientation, cheekbone height, forehead curves and natural brow angles

PHOTO: MEGAN GILL

all communicate your story – whether you’re ambitious or flirtatious, creative or logical, independent or grounded.

When you settle into the salon chair, The Brow Bar uproots common industry techniques for brow alignment.

Rather than lining up the head of the brow with the outer nostril, Chernae draws the eyebrows closer by aligning the heads with the sides of the nasal tip.

She also elongates the arches by lining them up with the centre of the iris and the tip of the nose.

“People used to shape the brow from

underneath, but all our shaping is done from the top of the brow and the angle from the tail to the top of the ear,” she says. “When ladies are waxed too far underneath, they end up with the round brow, which reflects the shadows underneath the eye. This mirrors the worst parts, the lag lines and down lines.

“We choose to honour the lift lines of the face – the jawline, cheekbones, under-eye lines and brow lines.”

The Brow Bar also takes those eyebrows plucked to oblivion and puts them through brow rehab with natural

growth serums, maintaining the cycle of hair growth.

When brows grow too long, The Brow Bar de-bulks by breaking the hairs with tweezers instead of cutting with scissors to encourage a downy texture.

“Fluffy, full, natural and lowmaintenance is how your brows should be,” Chernae said.

Following the sculpting process, the Arch Angels offer a confidence boost with a selection of the salon’s original cosmetics, from primers, tinted moisturisers and concealers to blushers, lip balms and eyeliners.

The culmination of The Brow Bar’s treatment is a life changed. After their brow transformations, Chernae and Briarna have seen lonely clients find love and insecure clients find self-confidence.

That newfound emotional connection between the client and their own identity is what keeps the sisters in the salon.

“As an entrepreneur, you’ve got to have an emotional driver or a spiritual connection to why you get up in the morning, otherwise it becomes monotonous and you’re just doing it for the money,” Chernae said. “That’s why, after twenty years, we’re still here. Because we love it.”

Hi, we are Chernae and Briarna Silk, Founders of Australian brand, The Brow Bar. We invented the first Brow Bar in the world and have been transforming brows and lashes since 2003. The Brow Bar is the original and only concept trademarked in Australia, totally dedicated to perfecting the arch, colour and consistency of the brow. So no matter what condition your brows are in or what style of brow you desire, we can help you achieve a fuller-looking, defined brow resulting in an amazing organic facelift. C & B xx

TOKnock knock – SUMMER’S here and we close the door on mild weather and muted tones to make way for big bold colour and statement styling.

I am particularly fond of dopamine dressing and the powerful impact colour can have on our mood and motivation.

Wear red if you want to influence and seduce; pink to rule a room; green to be seen; bright blue is for my royal Queens; and yellow for my happy ‘lil vegemites as bright as bright can be.

Colour your life this summer and join me on a little walk through the maze of many fabulous doorways we encountered on a location shoot at Colin Passmore’s Art House Cootharaba (see page 123).

Don’t let the door hit your wedge heels on the way out groovers!

Elk French linen shirt, skirt and earrings from Uncle George, 5474 5871.

Frankie 4 Quinn slides from Feet First Footwear, 5447 2211.

Pink sapphire earrings from FREYA Fine Jewellery, 0466 977 731

Pink sapphire in sterling silver from FREYA Fine Jewellery, 0466 977 731

Asymmetrical top and wide leg pant from Estrogen

It’s a Girl Thing, Noosa Civic Shopping Centre, 5455 5547

Yasmin mules from Sportsgirl, Noosa Civic Shopping Centre, 5449 8953

Pink sapphire earrings from FREYA Fine Jewellery, 0466 977 731

Sunsets SUMMER

Reds, pinks and greens should totally be seen this Summer. Here is a sneak peek into the frills, florals, femininity and fun fashion for summer as the sun sets on Noosa!

Denz Koala earrings from Galah Home, 5302 4044

Mint sapphire set in yellow gold from FREYA Noosa, 0466 977

Dreamtime ear diamonds from Debra Fallowfield,

Celeste cowboy hat and White Closet tank from Watermelon Red, 5448 1452

Fireworks skirt from Watermelon Red, 5448 1452

Marie Jo Avero balconette bra from Lady Bird Noosa,

Kivari dress from Bohemian Sundays, 0414 348 469

Boheme one-piece swimsuit from Bohemian Sundays, 0414 348 469

Marie Jo Matthias contour t-shirt bra from Lady Bird Noosa, 5455 4070

Peony Summer PJ set from PJs & Bed, pjsandbed.com

Ostara

BEHIND SCENES

MEET THE TEAM

Creative Director

Carlie Wacker @worldofwacker Assistant Ally Chuck @ally_chuck Model

Courtenay Duncan @a.soulful.place Photographer Ian Waldie @ianwaldiephotography Hair & Make Up Artists Craig and Lara Argent @pony_beauty_bar_noosa

JEWELS

of Noosa

You are never fully dressed without jewellery (and a smile). They go hand-in-hand and there is a gorgeous creation for every jewellery desire in our shire. I have uncovered three very unique jewellers of Noosa that stand out for very different reasons. Let’s meet the makers of the most exquisite

of jewellery – the Jewels Of Noosa!

pieces

Deb Fallowfield Green Queen ringmystic green topaz set in rose gold and sterling silver band with Biron emeralds and moissanite. Discover Deb on page 117.

Makers Mark 9ct white gold diamond and London blue topaz. Meet Makers Mark on page 121.

Freya signature cluster ring with pink and white sapphires set in 9ct yellow gold.

Find Freya on page 119.

THE RULE Breaker

She sits on the fence between fine and art contemporary jewellery - Debra Fallowfield is the new girl in town with her ring finger on the pulse of a jewellery revolution.

Deb Fallowfield has always been a rule breaker in the world of jewellery. Teetering on the edge o f classic and quirky, her designs have never really belonged in fine art galleries or high-end stores - and that’s ok.

This New Zealand born; now local woman makes a strong first impression (much like her jewellery designs).

“I’m five-foot-nothing but I’ve got a big voice,” she says. “My style is bold but I’m down to earth; I might be small in stature, but I like jewellery to be big and strong”.

Deb’s personality is precisely what you get with her creations – modern, solid statement pieces with an earthy influence.

“I am fascinated by textures, erosion, rock formations,” she adds. “My designs have always been inspired by nature and form – shapes, forms and patterns.”

Deb is a designer that has always pushed back at traditional jewellery making and design.

She has never followed the rules, is not classically trained and never went to art school.

She kicked off her remarkable career with night courses where she continued to question the traditional methods of

making and her style has stayed true to her resistance of the conventional.

Her work doesn’t skimp on metals; it is solid, tactile and there is an organic flow and movement through her designs that brings us back to nature.

The Deb Fallowfield Collection is brought to life with the help of her husband Dean Brewster – a former builder who is perfectly geared for construction (of the jewellery kind now).

After many exhausting years rebuilding Christchurch after the tragic earthquake in 2011 he was well due a change of career and now is the man behind this new girl in town.

Debra Fallowfield Jewellery is made using only precious metals. She loves using Australian sapphires in different shades and diamonds,preferably in cognac and champagne, to add warmth to her pieces.

This little ruler breaker is certainly making a big, solid gold statement in jewellery design in Noosa.

PHOTOS: MEGAN GILL

HEART OF

Lilli Frey is a creative entrepreneur with a heart of gold and a love of colour and community that is so evident in her beautiful new space in Noosa.

As you walk into the Freya boutique on Hastings Street you are transported to a fairytale land where florals and colourful fine jewellery wrap you up and offer you a sparkly hug.

This is delivered not only visually but by the welcoming customer experience the team pride themselves on.

There is an immediate sense of family at Freya. It’s evident that a strong bond has been the foundation for this firstclass fine jewellery business to flourish and it’s certainly in the genes.

Lilli’s mum is a goldsmith trained in Melbourne and has her own brand, Studio Swoon. Her dad is a Venetian glass artist trained in Venice by masters of the craft. So, it’s no surprise that Lilli has landed in the same field and this second-generation jeweller certainly stands alone in her space in the industry.

Lilli’s designs are unique, modern yet classic and bursting with colour.

“Vibrant colour was integral to my debut collection,” she said. “It began with cluster rings with multiple different coloured stones and that core collection still exists today.”

The Freya collection includes lab-grown gems and stones that make the range accessible plus sustainably and ethically sourced.

Pearls are also prevalent in her creations with the signature Keshi Pearl necklace coveted by those in the know.

“I love to explore how I can combine pearls and colour and moulding stones to pearl,” she says. “The result is romantic and sultry – its unlike anything you will see elsewhere.”

The beauty of Freya is also in the family Lilli has built around

“The reason we are successful is that we take time to get to know our customers and community - Freya becomes a part of our customers life story” she adds. “We hold regular fundraising events to help make a difference to the lives of families and the loyalty and love it generates make all the hard work pay off – we love our Freya family”. So do we.

Lilli Frey wearing the Keshi

PHOTO: IAN WALDIE

PHOTO: KATJA ANTON

SHINING Bright

Carlie Wacker explores the benefits of lab diamonds and meets the local makers who are championing the cause.

They are real, just born in a different way and there is a lot of talk around laboratory-grown diamonds, or lab diamonds. One Noosa jeweller has a real eye for these gems and, as he explains, they are identical to a natural diamond and are gaining momentum in Australia.

Jaemes Collingwood of Makers Mark Jewellery has been creating, designing and remodelling jewellery for well over 30 years so he knows his diamonds and he knows the market is leaning towards the lab-grown alternative.

“Whilst the jewellery industry initially met lab diamonds with scepticism a few years ago, there’s no doubt that their popularity is soaring,” he said. “There has been a 47% growth in the last year according to our jewellery insurers and they are now starting to dominate the diamond market worldwide.”

This much-loved local family business has started incorporating lab-grown diamonds into their designs for several reasons including being environmentally-friendly and sustainable.

Not only do lab diamonds not involve mining but they use less electricity, water and emit lower carbon emissions compared to mined diamonds

“They’re so much more affordable and they’re identical to mined diamonds in every way,” Jaemes said. “People worry that they’re fake or cubic zirconias but this couldn’t be further from the truth and once they realise all the benefits, our

customers rarely choose a mined diamond as they also get much more bling for their buck with labs.”

In 2018, the USA Federal Trade Commission ruled, “A diamond is a diamond no matter whether it is grown in a lab or comes out of the ground.”

To understand a little more about the difference or similarity of earth-grown and lab-grown diamonds I did a little research.

Deep down in our earth diamonds are naturally formed when volcanic eruptions force intense pressure and heat

to the surface. For many years humans have tried to replicate this process and until recently it’s been less than successful.

Now, cutting-edge technology has enabled humans to recreate the process and make a diamond in a lab that is anatomically, physically and optically identical to an earth-grown diamond.

Right now, the market value of a lab diamond is up to 60% less than a mined diamond so it’s a good time to jump onboard the lab diamond train before the market starts valuing them the same as the natural born beauties.

LAB LEARNING

- INFO NIGHT!

Join Jaemes for an informative, engaging evening where you can find out more about lab-grown diamonds and see the sparkle for yourself!

Date: Wednesday 22 February 2023

Time: 5.30-6.30pm or 7-8pm

Tickets: $20 per person including Italian Prosecco, finger food, lab diamond lecture; 25% discount on the night and lucky door prizes!

RSVP essential: numbers are limited so please scan the QR code to secure your place.

...there’s no doubt that their popularity is soaring.

Jaemes and Rebecca Collingwood

View and collect the Art of Australian Artist Colin Passmore from his Studio/Gallery, just a 25 minute drive from Noosa. With a forty year practice in the Arts, Colin's work has been included in Private, Corporate and University collections throughout Australia, a must see, while in Noosa!

ARTHouse

Colin’s distinctive artworks adorn walls and galleries of art lovers and collectors around the country who are enamoured with his large-scale canvases that strike a balance between abstraction and the environment.

With a successful gallery already in the beachside hub of Peregian Beach, Colin went in search of a studio more connected to the environment.

An intriguing property on Louis Bazzo Drive, Cootharaba fitted the bill.

“I was looking for a studio where I could spread my wings and when I saw this place, it was perfect,” Colin says.

“The exotic components of the buildings - the surfaces, travertine and Italian mosaic tiles; slate and concrete; the maze-like direction and the abundance of nature were so perfect.”

Not to mention the doors, of which there must be more than 20 – all unique and sourced from around the world, including antique Chinese and Indian doors and one from a French Monastery.

“I decided to call this gallery ‘Art House’ but it could as easily have been called ‘Door House’,” Colin jokes.

There is a lot to ‘a-door’ about this gallery: from the Balinese-inspired entry to the pool area reflecting that of a Mexican Hacienda; feature tiles reminiscent of New York subways, 1950s bathing houses and retro 70s bathrooms artfully define spaces while oversized glass windows and mirrored walls frame and reflect the different aspects of nature. From jasmine-soaked walls and arches; tropical ponds; or expansive fields capturing kangaroos at play, every angle is full of texture, personality and stories begging to be told.

Yet it all comes together in a way that surprises, delights and entices.

Artwork by Colin and fellow artist,

manager and friend of almost two decades, Deb Hutton, are at home in the space, complementing not competing with the man-made and natural architectural and design features.

There is a meditation room nestled in greenery and floating outside the main pavilion. A place of reflection and peace.

The standalone Artist’s Studio is linked by an ivy-covered walkway reminiscent of a Tuscan country house. Industrial in nature, it is in contrast to the main gallery and meditation room and provides a blank canvas for artwork to shine while the studio offers an immersion in nature.

Colin divides his time between his Peregian Beach Gallery and Art House Cootharaba however a commission by the developers of Essence Peregian Beach to feature two of Colin’s large-scale paintings in the reception foyer might keep him closer to his beach home.

“When I paint at Peregian I’m painting from memory but at Art House I’m painting from my surroundings,” Colin says. “It’s inspiring to create new work and the retreat of being here is a bonus.

The three-hectare property adjoins a National Park with Lake Cootharaba about 400 metres away.

“The wildlife is fabulous, especially the kangaroos, sometimes there are a dozen of them; the bird calls and the serenity are in abundance. My pond painting is inspired by the dam and while I was already painting birds, they really come to life in this environment.”

Almost on cue, the kookaburra chorus begins. Earlier a small, yellow-crested bird had entered the house as if it flew off the canvas.

Birds and butterflies have only been featuring in Colin’s work for less than three years but they have proven popular.

“About twenty years ago I used to feature sticks, feathers and leaves by placing real ones on the canvas to paint from,” he said. “I use the same method with images of birds so that I can capture their attitude and posture, almost like they are really there.

“I’m working on a painting featuring the trees but with pastel hues reflecting dusk - and with birds,” Colin adds with a chuckle. “This is such a beautiful and creative space that I’d like to share it with more people.”

We were so inspired by the Art House that we used it for our summer fashion shoot (see page 98).

When we chatted, Colin was preparing the first event at Art House. This one, organised by local musician Carl Lynch to celebrate and support local musicians with a number of live performances, a food van, coffee cart and BYO options.

Next year promises to be busy for Colin who will maintain his presence in galleries around the country and on Hastings Street, where his work has been featured since 1985. He will also open Colin Passmore Fremantle Gallery in Perth around Easter.

If the Art House sign is out on 1460 Louis Bazzo Drive, drop in; otherwise call or text Colin to make an appointment - 0428 775 154.

Every artist needs a muse and for Colin Passmore, nature has been his for more than four decades. Deb Caruso visits Art House which blends environment and inspiration.

PUSHING THE Boundaries

Michael Brennan engages local artists to push the boundaries of a popular medium in the hopes of producing a blockbuster sequel that will really paint the town.

They say that the sequel is rarely as good as the original. But there are, of course, exceptions. Take The Godfather: Part II, for example. Or Terminator 2: Judgement Day Aliens is another. There’s even some debate around in what order the various Back to the Futures should be ranked. There are always deviations from the rule.

And the thing is, the sequel usually features a number of the key cast from the first showing.

Our summer show at Noosa Regional Gallery has no repeat performers (that is, if you don’t include me – and it has been said that my appearance is getting more and more like Doc Emmett Brown’s as time marches on in the only direction we

currently have available to us).

Earlier in the year, the gallery put together an exhibition tilted simply ‘PAINT’, which took a snapshot of younger and emerging artists embracing painting in their practices here on the Sunshine Coast.

That might not seem like such a remarkable thing to many, however at a time when art schools often prioritise ideas over mastery of a medium; when digital technologies are so prevalent in our everyday lives that we take them for granted; not to mention that everyone is carrying around a camera in their pocket capable of shooting both moving and still images of exhibition quality, these artists have been building their work by placing

the analogue and the tactile process of applying paint to canvas at the centre of what they do.

But the other thing that was interesting about this group of artists, was how diverse and different their approaches to painting were. It got me thinking – how far can you push the medium of paint and still call what is being made, ‘painting’?

Does it matter – maybe not (and probably not to the artists we’ve brought together for our summer exhibition). But when we push things to their limit, it helps us understand what’s important about them, what makes them quintessentially part of a certain type of thing, and importantly, often says as

Noosa Regional Gallery Director

Alex Lange, Botox, hand-cut stencil, spray paint, latex (2022).

Photograph: Jennifer Dean

much about ourselves as the thing we’re trying to pigeonhole.

So we’ve gone in for a sequel. A Bit More Paint again brings together six artists who take painting and push it to places that don’t typically jump to mind when you talk about the medium.

Alex Lange, Alicia Sharples, BJ Murphy, Casey Hewitt, Pippa Makgill and Thom Stuart steer painting into different spaces, times and dimensions, asking us to reassess our assumptions about what painting could and should be. There’s sculpture, street art, animation and neon – all employed in the aid of paint.

There’s no doubt that the original Back to the Future was an era-defining classic. But without the sequel, we couldn’t have dreamed up the possibility of hoverboards. Who doesn’t want one of them?!

Thom Stuart, Daisy Chain and Undergrowth

07 , acrylic on wooden panel (2022).

Photograph: Jennifer Dean

Casey Hewitt, various works – install image, oil on canvas (2022).

Photograph: Jennifer Dean

Eileen is a mixed media artist working in various mediums including alcohol inks and acrylics. She works on both large and small scale and intense bright colours are a feature of her art.

bluethumb.com.au

MIRROR MIRROR

In conjunction with International Women’s Day, female artists reflect their inner beings through an exhibition of mirrors at the Butter Factory Arts Centre. Georgia Beard speaks with Curator Fiona Groom to unmask the inspiration behind the upcoming exhibition, Mirror Mirror.

The mirror hangs in the corner of our lives like a shadow. In the morning, it’s one of the first things we gaze into, searching our reflection in the hopes of finding something new or not finding anything at all. Often, what we see is never there in the first place.

Were mirrors ever capable of reflecting the truth? Perhaps the only image we ever receive is our own perception –skewed, fabricated and completely detached from how others perceive us.

Imagine if the mirror reflected our innermost selves – our passions, pain, vulnerabilities and idiosyncrasies. Every facet of our identity. Would it frighten you? Give you comfort? Set you free?

Curating the upcoming exhibition at the Butter Factory Arts Centre, Assistant Coordinator Fiona Groom sought to answer those questions. She reached out to a collection of local female artists of all ages and disciplines, daring each one to look themselves in the eye and translate what they saw into an artwork of self-expression.

Mirror Mirror asks for two works: one ready-to-hang mirror with an interpretation of the artist’s reflection superimposed on the glass; and one painting with a mirror integrated into the dynamic of a scene, echoing enthralling works by Jan Van Eyck, Édouard Manet and Diego Velázquez.

“My aim was to bring women and their art into focus and use International Women’s Day as a springboard to inspire these artists to create work that tests their perceptions of who they are,” Fiona said. “I chose this group of female artists because I thought they could handle the brief and take on the challenge.

“They’re going to be pushing the boundaries of self-portraiture and in doing so, exposing their inner selves.”

Mirror Mirror showcases artistic talent from the emerging to the experienced, across 2D and 3D mediums.

Wunderkinds Jordyn Burnett and Casey Hewitt flex their flairs for digital illustration and figurative realism alongside industry greats such as

Margie Gibson

Jo Cook

Kay Wright

Dale Leach

Robyn Moon

Helen Lawson

Robyn Moon

multimedia installation artists Simone Eisler and Amanda Bennetts.

Prolific mixed-media artists including Jo Cook, Helen Lawson, Pam Miller, Laura Vecmane, Margie Gibson and Robyn Moon also offer their unique takes on self-portraiture.

They’re joined by realist collage artist Heather Lee Murphy; graphic realist Dale Leach; abstract painter and ceramicist Kay Wright; watercolour artist Libby Derham; oil painter Saren Dobkins and our spring cover artist; natural and figurative realist Sara Bell.

In a glaringly male-dominated industry, female artists have yet to be seen. While women have been earning their place on the gallery wall for centuries Fiona believes their artistic expression has been boxed into something sanitised, surface-level and acceptable for audiences.

Her exhibition gives women the opportunity to lay bare all the uncomfortable and uncompromising parts of themselves. The artworks will offer no apologies, whether they embrace traditional womanhood or tear away layers of femininity entirely.

“Womanhood, to me, is a front,” Fiona said. “I think we all put on a disguise, and we have this persona that says we are okay, we are happy with our bodies, with our lot in life and where we are.

“This exhibition will make people aware of our vulnerabilities and what we see when we look in the mirror.

“The mirror is going to be all-telling.

“We’re also asking the artists to leave some space so when people come and stand in front of the mirror and look at the reflection, they’re going to see themselves.”

Gazing into a glass transformed with painted, printed or sculpted art, the viewer might discover their own psyche reflected in this tangible expression of identity.

Unlike conventional self-portraiture, this exhibition unites the artist and the viewer in a shared experience of selfdiscovery.

As we confront, reveal and heal the buried parts of ourselves, the mirror will no longer reflect a mask. Instead, we will finally see the truth.

Mirror Mirror will be on show at the Butter Factory Arts Centre in Cooroy from 24 February until 26 March.

SUMMER WORKSHOPS

Animal Antics with Fiona Groom

Fiona Groom will guide the kids through the drawing and painting process to paint their favourite animal on a tile using underglazes. Tiles will be fired and available for collection before Christmas. Suitable for ages five-plus.

DATE: Tuesday 13 December

TIME: 10am-11am OR 12pm-1pm COST: $35 per person

Monster Mayhem with Fiona Groom

In Session 1, create a monster using air dry clay, moulding, joining and blending with guidance. In Session 2, monsters will be dry enough to paint using acrylics and lots of crafty bits! Suitable for ages eight-plus.

DATES: Tuesday 3 and Friday 13 January TIME: 10am – 1pm, both sessions COST: $100 per person

Wheel Throwing 4-Session Course

Learn basic centring, pot throwing and finishing techniques, including how to turn a foot and traditional pulled handle. Then learn to consider surface design and glazing. Suitable for ages seven-plus.

DATES: 12, 13, 19, 20 December OR 9, 10, 16, 17 January TIME: 9.30am – 11am COST: $140 per person

Clay Club Mini Course

Expand your inner creative selves, connect to your hands and sense of touch, exploring foundational construction techniques and sculptural concepts and developing hand building skills to create a variety of sculptural forms. All work will be fired and glazed. Suitable for ages seven-plus.

DATES: 12, 19 December & 9, 16 January TIME: 12pm – 3pm COST: $80 per person

Clay Play for Littles

Connect with your hands and sense of touch, expanding dexterity and your connection to your inner creative self. Each session will commence with a story, guiding inspiration while connecting to the wonderful tactile medium of clay. Suitable for ages five-plus.

DATE: 13, 20 December & 10, 17 January

TIME: 12pm – 1.30pm

COST: $50 per person

Painting Interiors with Shyanne Clarke

Create a domestic interior painting that shares a luminous narrative. This full-day workshop will cover fine art fundamentals of perspective, tone and colour as well as exploring your design style with dynamic brushstrokes in acrylic. Participants will create and take home a finished painting.

DATES: Saturday 4 February

TIME: 10am – 3pm COST: $125 or $120 for BFF Members

ARTS RADAR

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

NOOSA REGIONAL GALLERY

UNTIL 22 JANUARY

A BIT MORE PAINT (SEE PAGE 124)

This exhibition brings together six artists who take painting and push it to places that don’t typically jump to mind when you talk about the medium. Alex Lange, Alicia Sharples, BJ Murphy, Casey Hewitt, Pippa Makgill and Thom Stuart steer painting into different spaces, times and dimensions, asking us to reassess our assumptions about what painting could and should be.

4 FEBRUARY-6 APRIL

MORE THAN THE SUM OF ITS PARTS

This exhibition brings together an ambitiously scaled ensemble of works to recreate the vast and varied ecosystem that is the Noosa natural environment. A salon hang of breathtaking proportions, the works of Noosa’s creative community are brought together in an installation that seeks to give a unique perspective on this special place they call home.

TREVOR PURVIS: AUSTRALIAN SIENNA

An endless variation of texture and form as offered by the Australian landscape, Trevor’s recent works embraces an expressive palette and an intuitive approach to mark making that sets a spark under the compositions he brings to life.

Riverside, 9 Pelican Street, Tewantin Ph: 5329 6145 www.noosaregionalgallery.com.au

COOROY BUTTER FACTORY ARTS CENTRE

UNTIL 15 JANUARY

ECLECTICA

This exhibition of eclectic works from the Butter Factory Friends (BFFs) began in 2016 with 14 entries and has since grown to 73 entries in 2021. Now the BFFs present a new collection of artwork for awards in 2D, 3D, Ceramics, Portraiture and People’s Choice.

20 JANUARY-19 FEBRUARY

NEW HOMES

An exhibition of artwork from local collections for resale.

GEOFFREY COOK AND MADI COOK

Two local artists showcase hand-made knives and Australiana paintings.

3 SQUARE

A challenging reductive abstract exhibition by six Sunshine Coast artists that responds to the six faces of three large movable walls in the gallery space.

24 FEBRUARY-26 MARCH

EARTHLY NUANCES

A group exhibition of paintings and sculptures on the theme of ‘Ocean Eyes’. This encompasses both the relationship with the ocean in any form and the human archetype of the emotional, intuitive and dreamy aspect of a personal water sign/type.

MIRROR MIRROR (SEE PAGE 126)

In conjunction with International Women’s Day, 17 local female artists explore self-discovery through their reflections in a mirror. Each artist interprets their identity through art imposed on a physical mirror, while leaving space for the audience to see themselves. A second artwork reveals their reflection by introducing a mirror into the dynamic of a painterly scene.

ARBOREAL CONNECTIONS

Artists of contemporary art collective Carte Blanche investigate their rich and diverse natural environment, exploring and developing their personal homage to individual trees. The exhibition is intended to raise awareness and bring attention to the importance of trees both on a global scale and in our immediate environments.

11A Maple Street, Cooroy Ph: 5442 6665 www.butterfactoryartscentre.com.au

NOOSA ARTS & CRAFTS ASSOCIATION

21- 22 JANUARY

ARTASTIC SALE

Discover 2D and 3D art from members of Noosa Arts & Crafts, chat to the artists, browse the Gift Shop and take this chance to own some unique artworks.

24-26 MARCH

THREADS

Discover the distinctive textile art and craft produced by members, including handmade paper and bookmaking,

complemented by poems from the Haiku Poetry Group. Also discover displays of quilting, knitting, crochet, smocking, embroidery and beading.

Wallace House, 1 Wallace Drive, Noosaville Ph: 5474 1211 www.noosaartsandcrafts.org.au

POMONA RAILWAY STATION GALLERY

UNTIL 22 DECEMBER

LAND, SEA AND SKY

Banana Shed

Jo Gabe uses her experience of living and travelling abroad to capture the diversity, beauty and intensity of our ever-changing planet.

3 DECEMBER-4 JANUARY

HAPPY PLACES

Carriage Room

Local artists Julie St Aubyn and Peter Aland come together to show their wonderfully colourful work. Each painting is a unique response to the artist’s place in this world.

4 JANUARY-25 JANUARY

MIDSUMMER MAGIC

Banana Shed

Passionate about abstract botanical painting, Jennie Smith presents a collection of midsummer artworks.

7 JANUARY-1 FEBRUARY

A LAND DOWN UNDER Carriage Room

Four artists, Wendy Talbot, Helen Campbell, Vicki Armstrong and Jo Dansie, take a contemporary look at the Australian landscape using different art mediums and styles.

28 JANUARY-22 FEBRUARY

MAJEEDA COX Banana Shed

Inspired by the human experience, Majeeda Cox embraces her artistic instinct with ‘naïve art’, a style often

Trevor Purvis

Dissolve

described as raw, childlike and inhibited. She presents a new collection of works in her solo showcase.

4 FEBRUARY-1 MARCH

FRANCES ANSCHUTZ

Carriage Room

Frances Anschutz is a young Sunshine Coast-based artist whose practice spans the mediums of drawing, painting, watercolour and digital and video art. Frances is an individual on the autism spectrum and is firmly established in her art practice. Her show explores the world of imagination in reinterpreting the characters and experiences of the Winnie the Pooh stories.

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

SUN CITY GALLERY & STUDIO

9 DECEMBER, 5PM – 7PM

DRIVEN TO ABSTRACTION

In the new exhibition space at the Sun City Gallery and Studio, emerging yet high-profile female artists Ash Holmes, Ondine Seabrook, Amalia Keefer and Sarah Darling present dreamy, abstract and nature-based artwork.

For one night only, peruse the gallery walls while enjoying live music and natural wines. Kids are welcome, and their bikes too!

22 Project Avenue, Noosaville Ph: 0422 268 089 www.arcadiastreetgallery.com.au/

THE GALLERY EUMUNDI

UNTIL 18 DECEMBER DISSOLVE

In this exhibition, David Hinchliffe dissolves the details of a subject to capture its essence, using rain to produce the effect of washing away complexities and allowing the imagination in.

6/32 Hastings Street, Noosa Heads Ph: Steve – 0400 716 526, Karen – 0400 716 553 www.thegalleryeumundi.com.au/

COMMUNITY BANK COOROY

UNTIL 16 DECEMBER

JACKIE HILLEGERS

Encounter wildlife through Jackie’s nature-based photography.

19 DECEMBER-27 JANUARY

TIM NOLES

Tim’s impressionist paintings explode with vibrant yet earthy tones, depicting Australia’s outback, coastal and hinterland landscapes.

30 JANUARY-24 FEBRUARY

JENNIE SMITH

Jennie showcases her love of nature through paintings of vivid abstract florals.

27 FEBRUARY-31 MARCH

JOSIE GABE

Josie explores narrative and complex

meaning through a combination of contemporary and realist styles in her art.

3-28 APRIL DIANNE MCINERNEY

Dianne captures her love of adventure and spirit in charcoal, acrylic and oil-based depictions of landscapes, flora and fauna.

36a Maple Street, Cooroy Ph: 5447 7131 www.bendigobank.com.au/branch/qld/ community-bank-cooroy/

COMMUNITY BANK TEWANTIN-NOOSA

UNTIL 9 DECEMBER

MU-RAAY DJERIPI

Mu-raay is a storyteller, reflecting the old in the new in his contemporary indigenous art.

12 DECEMBER-20 JANUARY

IAN GLEW

Vice President of Noosa Photo Club Ian Glew captures the beauty of our natural surrounds through photography.

23 JANUARY-17 FEBRUARY

ANDY GAMBLE

Discover the works of this local artist.

20 FEBRUARY-24 MARCH

KEVIN DICK

Kevin is a master sculptor, specialising in maritime and indigenous themes through timber, plywood, fibreglass, stainless steel and more.

27 MARCH-21 APRIL

JACKIE HILLEGERS

Encounter wildlife through Jackie’s nature-based photography.

114 Poinciana Avenue, Tewantin Ph: 5440 5289

www.bendigobank.com.au/branch/qld/ community-bank-tewantin-noosa/

Ash Holmes

STUDIO ONE NOOSA

STUDIO ONE NOOSA

JENNY HINES ART

ERIKA MAYER SCULPTOR

Studio One Noosa is a showcase for creatives. Distinctly coastal and exclusivley local, these fabulous, one-off collections will fill a space in your home as well as your heart.

Studio One Noosa is a showcase for creatives. Distinctly coastal and exclusively local, these fabulous, one-off collections will fill a space in your home as well as your heart.

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.

Erika’s sculptures explore the human condition, her sense of beauty and the mystical elements that connect human lives with each other and the natural world across time and space.

Phone 0430 730 356 info@studioonenoosa.com.au studioonenoosa.au

Phone 0430 730 356 info@studioonenoosa.com.au studioonenoosa.com.au

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

23 Sunset Way, Cooroibah Phone 0413 643 646 erikamayer.com

NOOSA REGIONAL GALLERY

The leading public gallery on the Sunshine Coast located riverside, exhibiting new and contemporary art. 9 Pelican Street, Tewantin Phone 5329 6145 noosaregionalgallery.com.au

COLIN PASSMORE

With a 40 year practice in the arts, Colin’s work has been included in many corporate and university collections.

5 Hastings St, Noosa Heads 2259 David Low Way, Peregian Beach 1460 Louis Bazzo Drive, Cootharaba Phone 0428 775 154 colinpassmore.com

HELEN PEEL

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.

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

STACEY PETERSEN

Stacey embraces the unpredictable dynamics of watercolour, painting with love and connection to place. Discover her latest work at Stevens Street Gallery. Commissions are welcome Phone 0437 645 508 @staceypetersenart

THE ARTISAN STORE

Located at the Cooroy Butter Factory Arts Centre. Boasting an eclectic mix of creative works, you can find unique handmade gifts by local artisans. 11A Maple Street, Cooroy Phone 5442 6665 butterfactoryartscentre.com.au

EILEEN THOMPSON

Abstract and watercolour artist Eileen Thompson renders natural landscapes in alcohol ink and mixed media, inspired by images from NASA’s satellites. Private viewings by appointment!

Noosaville

Phone 0405 764 594 eileennoosa@hotmail.com

Lauren Jones, Paint Install View, Noosa Regional Gallery 2022.

PHOTO BY WARWICK GOW.

TRUE Blue

Following the overwhelming success of the movie, Red Dog, a Sunrise Beach regular with paws-onalty and athletic prowess, has been secretly seeking stardom in a sequel… possibly a musical. Helen Flanagan has the tale.

He’s a red-iculously adorable Aussie larrikin, a pure-bred Kelpie born in Colo Heights, a village near the Hawkesbury in NSW. He was given the oldie-worlde name of ‘Wes’ - somewhat appropriate given the famous first winners of Australia’s extraordinarily competitive sheepdog trials in the late 19th and early 20th centuries, were kelpies.

The naturally smart, workaholic herding dog descends from collie and dingo ancestors, but how does that translate from living on a farm far away, to a beach house with Sasha and Jesse Manzie-Howitt, and ten-month-old daughter Maggie.

“Wes lives up to the breed’s characteristics with an affectionate loyal nature,” says Sasha admitting whilst they do love their crazy Kelpie, more time could have been spent on training.

“He knows all the general commands such as sit, shake, lay down and high five, but he still doesn’t know how to do the washing up.

“He is super friendly with everyone, loves rope toys, is keen on a tug-of-war, and mad about animals on the television even when it’s on mute, excitedly running towards the screen hoping they’ll play.”

He has a dry food diet and a doggie door to outside, preferring of course to sleep inside next to the couch, no doubt counting sheep.

“He was a little apprehensive when Maggie was brought home, initially showing little love, but has slowly warmed by sneaking into her room and laying next to the cot when she’s asleep. So cute and very protective,” Sasha said.

Wes is five and generally a very busy albeit energetic dog who runs for miles, especially at the beach.

“We take him most days and is so quick and difficult to keep up,” Sasha says. “He does backflips when attempting to catch breaking waves, however, is not as co-ordinated as dad Jesse when it comes to actual surfing.”

Being a true-blue beach dog keeps him happy but there’s nothing better than a visit to the relatives where instinctively he turns into a helter-skelter maniac.

He bolts out of the car, down the stairs, no hellos or pats, belly-flops into the pool and swims lap-after-lap; then circuits around the lawn area, before launching into the Noosa River foreshore, dog paddling around, acknowledging the presence of black swans, jabirus and pelicans; oh and around again, then the reverse of lawn circuits and pool laps.

Lastly, it is back upstairs for a pawsitively wet furry shake and a toothy smile. With a record (hmm) time of 55 minutes, perhaps Wes could compete in all three legs of a triathlon. Should be a cinch with four.

He does backflips when attempting to catch breaking waves...

PHOTOS: IAN WALDIE

SUMMER Brights!

Add a splash of colour and comfort to your furry friends’ ensemble this season with these fetching finds.

CREATIVE

Summer fun is in the air and our home spaces should reflect that happy new vibe. There are interior trends to suit every mood. Creative and colourful spaces make is an instant energy lifter so celebrate the new season with art inspired décor and talking point pieces.

For those that love the high life and plan on a winning year – go for gold. Gold accents and detail make for a very glam new year.

There is no doubt that summer brings the indoors out and vice versa so surround yourself with botanical bliss. Greenery makes peaceful scenery.

Sustainable living is the new black to track down the items for your home that tread lightly on the planet but will last a lifetime.

For over achievers I recommend a colorful, gold accented room with plants and the planet taking centre stage.

CREATIVE

ILLUMINATINGStyle

From being the best customers of Hermon Hermon to owning the business, interior designer Susanne Anthony and electrician David Hulstone know how to light up a room!

How and when was your business born?

Barbara and John Hermon had built relationships with designers in the Philippines and had been importing furniture and lighting for their fabulous store in Melbourne for many years.

They were my go-to for lighting solutions for interior design clients and we eventually convinced Barbara to let us sell their Hermon Hermon pendants in our retail stores Livingetc + Lightingetc in Geelong, Victoria.

When John and Barbara retired about seven years ago, they offered the Hermon Hermon lighting business to us. Looking to the future we could see this was a good opportunity to stay involved in the design industry after we had sold Livingetc + Lightingetc.

Name Susanne Anthony & Dave Hulstone Business

Hermon Hermon Lighting

Little did we know then that we would import Hermon Hermon Lighting to the Sunshine Coast.

What brought you to Noosa?

Several years ago we purchased some land at Lake Weyba and engaged a local architect to design a cabin-style home lying gently on the land.

The intention was to spend time between Torquay, Victoria and Noosa. Covid struck and we found ourselves permanently in Noosa, and loving it.

Our next move was to purchase a warehouse in Coolum, which is now fully stocked.

What do you love about your business?

Lighting is the secret weapon to a stunning space. A good lighting plan is everything.

But most of all we love that every sale helps a Filipino family. Crafts are an integral part of Filipino culture and our partners in the Philippines take great pride in their craftsmanship.

All of our pendants are made individually by hand, ethically and sustainably.

We visit every year, establishing a personal relationship with our suppliers is very important in the Philippines business culture and face-to-face business meetings are necessary.

How does your personal style translate in your business?

My personal style is “take a risk” don’t be boring. Having said that, for our clients it’s more about listening to their needs, exploring all possibilities and at the end of the day, it’s their decision.

We are happy if they have taken on board all the information we can provide, both as an interior designer and an electrician, with the benefit of also having studied Lighting Design under David Bird at RMIT, Melbourne. The client can then make their own wellinformed decision that works for them.

What is your favourite product right now?

For Dave, it would have to be the A’Cote hanging pendant in green. It is powdercoated galvanized iron that is uniquely and intricately hand-woven and sits nicely in any space.

For me, it’s the Kai Arc Floor Lamp by Kenneth Cobonpue which immediately creates a statement in the room with hand laid palm leaf spines around the outside of the diffuser and beautiful handmade paper on the inner shade.

Available in large and small sizes, we can make it work in most spaces.

What sets your business apart?

We are our business, we are totally hands on - from unloading containers to home consultations. We handle everything ourselves.

Because of the handmade nature of our pendants, we have never seen any copies, we don’t believe it would be possible to copy them.

Also, because of the timeframe and attention to detail involved in their manufacture we don’t believe it would be possible to mass produce them.

We work with four different businesses

in the Philippines, each with something different to offer. We are passionate about the pendants and the communities that produce them.

What are your top tips for perfect lighting?

There are so many: don’t flood your home with down lights; use uplighting in conjunction with other lighting; use dimmers - everywhere; use directional lighting to light up artwork or a special piece on a console table; don’t light every corner of the room, leave some negative space; layer your lighting; use task lights over the kitchen bench, pendant lights over the dining table, definitely with a dimmer; and use floor lamps and wall sconces for less artificial light at night.

What do you love about being IN Noosa?

We love the climate, the relaxed lifestyle, the friendly people, the awesome restaurant and wine bar scene, the mountain bike trails, the beach and the bush.

We love our downsized home in the bush on the shore of Lake Weyba, complete with kangaroos and funny noisy kookaburras, even the occasional python - just 10 minutes drive into Noosa.

What makes a room come alive?

It is difficult to select one item to make a room come alive, there are many components that come together to create a room that feels good to be in.

Orientation is very important, and allowing the room to evolve over time as you find special pieces. Of course, installing the best lighting creates a fabulous relaxing mood in the evenings.

Installing uplit wall lights in living areas and motion sensor low wall lighting in passages and moving through areas all assist in creating a relaxing space in the evenings and helping to regulate our body’s internal clock.

FAVE FIVE

Fave Hobby: Walking into premises and discussing the poor lighting choices that have been made

Fave Drink: Any drink, provided the lighting is complimentary

Fave Food: Good food

Fave Saying: Yes, it’s in stock.. how many do you require?

Fave Style: Definitely authentic, not replica

BOTANICAL

MAKING YOUR HOUSE a home

From interior stylist to a merchant of the finest botanica, Carlie Wacker meets a woman with a talent for designing spaces that create a deeper connection to nature and a nod to the past.

You will experience a note of nostalgia and an archival undertone when you walk through the doors of Merchants Of Botanica. It’s a delightful distraction from the world outside, a creative space where art meets nature.

Merchants Of Botanica was born in 2018 and the retail space launched in Peregian Beach in October 2022. Founder and stylist Lorenn Crawford has created a haven of all things botanical and beautiful with a clear intent – to convey classic sensibility and charm for modern spaces in a sentimental and romantic way.

I feel like Merchants of Botanica is a nod to the past and a gift of the present. It’s a special retail experience for the gift shopper and the home lover.

A place to purchase the treasured gifts or spoil yourself with products that tease us with historic references and illustrate the way we can merge history with today’s style.

“My idea with this space was to create an oasis, a place to visit for inspiration to bring your home to life,” Lorenn said.

“We provide expert interior styling and consulting for residential and commercial spaces, or you can meander through our store to find the perfect gift or unique item for your home.”

Among the treasures you will find Lorenn’s very own and most fabulous greenhouses and terrariums.

“Our own thoughtfully-designed products including plant wares and vessels that have been created to convey a feeling of classic wistfulness whilst merging seamlessly into modern home and businesses,” says Lorenn.

It truly feels like you are entering a conservatory as you step foot inside the shop – tones, textures and metals meet peacefully and stylishly with live plants and greenery.

“Our botanically-inspired homewares are sourced from all over the globe and

the business was born to connect to nature and enhance the calming influence of plants in our lives,” adds Lorenn. “Our plants come from local growers and I’m in my happy place keeping them healthy until rehomed.”

Lorenn is a talented visual storyteller and purveyor of the finest botanica.

“Merchants Of Botanica is the culmination of my thoughts, ideas and inspiration gathered over my twentyyear career working in the homewares industry,” she says. “In my experience what makes a house a home is layering simple and natural elements that will nurture and provide comfort.”

Lorenn’s tips for thriving indoor plants

• Monitor and observe your plants

• Do not overwater - plunge larger plants in a tub or basin of water and allow it to drink what it needs.

• Feed them with an indoor plant fertiliser

• Change water regularly in vessels containing hydro plants or cut stems, if you do this every two weeks the fresh water will re oxygenate the greenery.

• Keep leaves glossy with a wipe of Neem oil

Shop 4/4 Grebe Street, Peregian Beach 0413 338 958

merchantsofbotanica.com.au

Founded by the desire to bring the outside in, we are merchants & purveyors of unique home decor & plantwares. Merchants of Botanica specialise in layering botanical elements into interior spaces.

PLANTWARES - INTERIORS - STYLING

PHOTO: ANASTASIA KARIOFYLLIDIS

FIND YOURHappy Place

Gardens and courtyards can become a place of solace and refuge where we can unwind and recharge. They are also places to grow happy memories and offer just what we need after what has been a couple of challenging years.

There’s a reason why gardeners are a lovely bunch. My dad Jim was the kindest person I ever met. His creative love was gardening and he was happiest in his vegetable garden or picking roses for mum. Though I must admit if I was the father of nine kids I too would often be found hiding deep in the garden. It was also the best place to escape from mum’s ever-growing list of little jobs to be done around the house. The garden gave dad solace, somewhere he could stand with his hose and water his cares away.

So, I say “Be like Jim.”

Make your outside spaces a place of solace, regardless of the shape and size. Some of the smallest courtyards can be the most uplifting. We all know the benefits of being surrounded by water and of having somewhere to cool off.

Having a pool doesn’t mean you miss out on being surrounded by plants with all their benefits. Just ask Stuart and the team from Earth Creation Landscapes.

This true gentleman of gardening and

As another year comes to an end, Pete Goodlet turns to spaces that provide a happy place in uncertain times.

his very kind crew spend their time creating beauty and places of solace, for they well know that it is in the garden where you will find peace and goodwill.

They specialise in creating outdoor spaces that will quickly become your happy place – and they’ve been recognised for this with numerous awards under the belt.

Pots of colour and strategically positioned and expertly-chosen greenery can soften any hard surfaces and create a tropical paradise perfect for entertaining or taking time out.

To become a better, calmer person. Grow what you love. Think back to your childhood are there any plants that spark a tad of joy? Sometimes it’s all about scent. Gardenias and jasmine are a perfect example of plants steeped in scent that can transport you to another time and place. Place them near your door or open window to take full advantage of their offerings.

Edible plants are an excellent source of vitamins, health benefits and kindness. Share your bumper crop with a neighbour. There are some excellent herbs and veggies that absolutely boom in our climate and are perfect for self-watering pots (a slight misnomer for even these require weekly watering).

Why not grow six types of chilli to spice up all parts of your life?! Speaking of parts, always wash your hands thoroughly after handling chillies for there are definitely parts that do not appreciate a touch of capsaicin! Believe me it will be easier to stay kind if you avoid that burning encounter!

Pots are perfect for balconies and courtyards, so if you get enough light, you can have an abundance even in the smallest space. Basil grows like crazy here. Plant lots, make pesto and give a pot to a friend. I plant two punnets of flat leaf parsley every spring as it’s an excellent addition to most dishes. When it goes to seed, scatter it around the garden with gay abandon. A tub of Tiny Tim Tomatoes might not tiptoe through your tulips, but they will certainly brighten up your Christmas salad.

Yes, it’s that time when all your relatives get together. A time that often tests the kindness of even the sweetest people. This can be an intense period of many diverse personalities, and even your own home can start to feel a tad crowded. Do yourself a kindness and plan a little spot of bliss in your own garden or courtyard where you can take solace and some deep breaths to connect with your true, kind, loving self.

Earth Creation Landscapes’ award-winning project at Stephens Street, Sunshine Beach

There aren’t many of us but we tend to get around.

I have said and thought this many times over the years when I am in a remote, offbeat or unusual offshore setting and hear the dulcet twangs of an Australian accent.

I then wonder why I am surprised to see that my fellow Aussies have made the leap from the safety of home to an exotic and enticing location somewhere ‘out there’ in the big, wide world.

We Aussies love to travel. And because of our remoteness we have been forced to travel comparatively big distances in order to get just about anywhere.

Travel feeds something deep and instinctive in our souls. We were all hunter-gatherers once, roaming in search of food and shelter. From our origins in Africa we spread slowly but surely to the four corners of the globe. Travel is in our DNA as a species.

We are all travellers through space and time – our galaxy, The Milky Way, is spinning at around 210 km/second (yes, per second!). Like all matter, we are made up of a great jiggling energy in constant motion. Energy travelling.

So travel is not only in our blood, it is actually what we are made of.

And now that we are (fingers crossed) off the leash again following pandemic restrictions it seems that ‘revenge travel’ is a real thing.

I have been lucky to have been overseas twice this year and feel both energised and awakened by the experiences of going abroad - but also of coming home to all that we cherish and enjoy here (carbuncles and all).

For me, travel offers experiences which impact all the dimensions of what it is to be human – the thinking, emotional, physical and spiritual self.

It also offers up numerous fun facts guaranteed to amuse, delight and inform your friends and family no end (“maybe”, I hear you say).

For instance, having recently visited Sicily I can report that Palermo is widely regarded as the most conquered city in the world. Over the past 3000 years or so

it has been ruled by (I will aim to get this list right and somewhat in historical order) the Phoenicians, various Greek city-states, Byzantines (Greeks again), Carthaginians, Romans, Arabs, Normans (Vikings), Austrians, Spanish and French. There is also some evidence that refugee Trojans (yes from that Troy) had also arrived there earlier than the Phoenicians so potentially add them to the list.

Apologies if I have left someone out but as I travelled around Sicily for 10 days or so, this convoluted history emerged as we visited one historical monument after the other.

While I find this fun fact interesting I can report my re-telling of it has met with mixed reaction.

I suppose that is travel at the macro scale where understanding human history brings a certain awareness and wisdom about how we all got here and are doing what we are doing.

Travel also operates at the micro scale involving interactions across the kaleidoscope of good, bad and indifferent between the traveller and the locals.

It makes all the difference if you know or are introduced to a local or if you can access the knowledge of a local guide to help you understand some of the nuances which would normally escape the casual or superficial travel experience.

Logistics count when you travel, particularly for long-hauls. We enter a gigantic system of procedures, processes and control mechanisms.

I have found that venting against the system is a complete waste of time and energy.

Better to assume that the system is imperfect (created by us imperfect humans), something will likely go wrong/not completely to plan and adopt a flow posture mentally and emotionally in order to traverse the myriad forms, queues, toilets, food and beverage, baggage trundling, security checks etc.

When I say ‘flow’ I mean a state of walking, sitting, eating (in between inflight Hollywood blockbusters), always coming back to the present without judgement. The connection has been

delayed? One of the bags has failed to emerge from the carousel? The person behind you is snoring loudly (earplugs are always good) - it is what it is.

If there is nothing you can do about it, do nothing. Difficult to do I know.

I once heard a Buddhist monk say he loved long-haul flights because he knew he had 12 hours of meditation ahead.

While I have no pretences to being able to achieve this, I do try and channel the monk in me and secure a little, teensy weensy slice of relief from the whole, exhausting experience.

The same mindset applies to the unsettling and discombobulating experience of jet lag. ‘This too shall pass’ is a helpful phrase at 2.30am when your body has decided that the night has officially ended and it is now party time. The problem is that around 12 hours later your body will also have decided that it is now sleep time when your mind is telling you it is now party time!

We all develop our little tricks to outfox the body when we haul it across multiple time zones but let’s be honest, whatever we do we really are simply tinkering around the edges. All we are doing is attempting to make the brutality of the bodyshift a little more tolerable.

So, in the end it becomes a practice in both flow and patience.

I find that travel reinforces certain beliefs and challenges others.

Not judging this as good or bad, it is refreshing to learn how other cultures tackle the same problems and issues when abroad. Different strokes for different folks! Some do things worse than us, some do things better than us. Some simply do it differently to us.

That’s travelling with one’s eyes and ears open. Australia has re-opened to the world. Can each of us do the same?

Off the Leash and Loving It! Paul Bird praises the dimensions of travel.

A YEAR IN REVIEW PROPERTY:

As life slowly returned to pre-covid normality, this year was going to be telling in terms of what would happen to the property market. With the start of a new year around the corner, Jennifer Swaine asks Kirstie Klein Hunter to reflect on the trends of 2022 and where she thinks we are headed in 2023.

While we faced increasing inflation and a flurry of rapid interest rate rises, according to Kirstie Klein Hunter, a Buyer’s Agent who specialises in the Noosa market, the Noosa prestige property market has not been adversely impacted at this stage.

“What people need to remember is that there is a finite amount of stock in Noosa,” Kirstie says. “This doesn’t change, so if you want to get into the Noosa market there will always be a level of competition as demand simply does not dry up.

“In some areas, we are seeing properties on the market a little longer

“When the annual price growth statistics are released in January 2023, I think people may be surprised at how the Noosa region has held up. The demand for property, particularly in the exclusive enclaves like Little Cove and Noosa Heads, continues to exchange hands for very healthy sums.”

As we head into 2023, Ms Klein Hunter reflects on the past 12 months and discusses what we are likely to see:

Investment boltholes continue to focus on apartments

Twelve months ago, Kirstie noted there was a significant shift in what buyers were looking for when purchasing investment boltholes. Early in 2021, houses were the preferred option, and

this changed towards the end of that year with a focus on apartments. According to Kirstie, not only has this trend continued in 2022, but it has ramped up.

“This trend has been driven by the continued changes and restrictions around Noosa’s Letting Laws but has also been driven by price to some extent,” she said. “Because of the location to Hastings Street and the ease of use, purchasing in quality establishments with existing use rights remain in demand.”

Outbound migration

Last year, I asked Kirstie whether many of those that had relocated to Noosa during Covid would stay, Kirstie said she believed they would but that some would definitely go.

“People forget that holidaying and living permanently in a place can be two very different experiences,” she said. “It is an adjustment for many people to make and it is not for everyone, especially if you want a lot of the things that are readily available in a city such as a busy nightlife, big events, large shopping malls and late night dining.

“This year we have seen some houses

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purchased 12 months ago come back on the market as the owners returned to where they came from. It was always going to happen, and I think we will continue to see that – but it won’t be a mass exodus of people.”

Off-market deals

Because the Noosa market is so tightly held, often the only way to secure a property that you really want is by using a well-established and credentialled Buyer’s Agent like Kirstie, who has solid relationships with real estate agents and who knows the Noosa area like the back of her hand.

“There are more properties transacted off-market in the Noosa area than people realise,” Kirstie said.

“One of the reasons for this is that the buyers have significant wealth behind them, they are not impacted by interest rate rises and they are prepared to go after what they want. It doesn’t mean they will pay more than what the market says it is worth, but they are often very happy to start a conversation to secure the right property.

“Because Noosa is such a tightly held

property market, negotiating off-market is often the only way to transact; otherwise you could be waiting for the right property for a very long time.”

Hinterland Haven

The Noosa Hinterland, which includes Eumundi, Cooroy and Doonan continues to be popular among buyers seeking a country lifestyle in a location that is close to beaches and business areas.

“Prices continue to rise, especially for prestige acreage properties and there is not a lot of stock around,” she said.

“Eumundi was named as Queensland’s best performing property suburb in June 2022*, and it’s easy to see why.

“Most properties have a lovely outlook, there is plenty of space and

it is a beautiful, iconic country town that is only a short drive into Noosa or Maroochydore and Brisbane is only an hour away by car.”

As we prepare to herald in the new year, we can expect demand for apartments in Noosa and hinterland properties to remain strong, off-market deals (many that we will never hear about) to continue, and we will bid farewell to a few who find our pace not quite to their liking.

Whatever 2023 has in store for us one thing is certain - there will be limited new stock added to the area which means Noosa will continue to be a tightly held location and sought-after market.

* Domain House Price Report, June quarter 2022.

Our professional team expertly project manages every step of the acquisition process, from researching, sourcing and negotiation through to settlementremoving the stress and uncertainty from your property purchase.

Contact Kirstie today for a no-obligation discussion about how a local, independent Buyer's Agent can help you secure your piece of paradise.

Kirstie 0449 640 204 kirstie@khpb.com.au noosapropertybuyersagent.com.au

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

Little Cove Noosa

A LUXE Lesson

Property experts and investors came together to discover “The Art of Luxe” - an informative and interesting evening, as Deb Caruso discovered.

It’s all about living your luxe life with Christine Mount of Luxe Coastal Property Buyers who takes clients beyond the transaction, including partnering with trusted experts to ensure that achieving a luxe life was effortless.

Guests enjoyed canapés and bubbles in The Gallery Eumundi at Christine’s latest presentation and informative panel discussion with Sue Willis of Niche Luxury Accommodation; CBRE Director Louisa Blennerhasset; interior designer Jess Peisley of Coote & Co; and Eumundi Gallery Art Director Karen Beardsley.

Tune in to the Buying Property on the Sunshine Coast webinar on 15 February or listen to the Living Your Luxe Life podcast.

FINANCING Dreams

Tenacious, passionate, and understanding are all great descriptors for this single mum who’s helping many achieve their dreams of owning their own home.

Words by Gabrielle Chariton.

Although born, bred and schooled locally, Nikki Nielsen packed her warm clothes and moved to Victoria’s capital for about two decades. She returned to her sunnier stomping grounds of Noosa in January last year.

Nikki is a mum, foodie, finance expert, property nut – and mortgage broker with a difference.

As someone who’s passionate about working with people to make their dreams a reality, Nikki is here to help you achieve your goals and secure financial freedom through smart, strategic lending.

Why work with Nikki? She’s got a can-do attitude, a savvy approach, and she’s in your corner, every step of the way.

“It’s no secret that I’m a bit assertive, so you can count on me to push the bank or lender for the best rate and all the features you need,” Nikki promises.

“Well-structured borrowing is the foundation of wealth creation, so I’m all about teeing you up with a solution that will get where you want to be in life – and save you a few dollars along the way.”

When it comes to property, Nikki has done it all: bought it, sold it, built it, styled it. She’s passionate about it!

Her mum was a real estate agent; so grew up following her around gorgeous homes on the Sunshine Coast, and Nikki

has lived and breathed it ever since.

Nikki eventually followed in her mum’s footsteps and enjoyed a successful career in real estate, before taking a client liaison role with a high-end building company in Melbourne.

“And through it all, I’ve worked on many of my own building, renovation and investment projects,” she said.

“This means that I understand the finance process inside out. I am here to guide you through the lending maze and will cut out the bank jargon and the BS to make it simple and stress-free for you. Whether you’re buying your first home, your forever home, or an investment. I just love being able to use my professional and personal experience to facilitate your property journey and share in the excitement of your success!

“I work hard to make a difference in my clients’ lives. I also work hard to make a difference in our community –in particular, for women affected by domestic violence.”

As a Board Member of Events for Greater Good (E4GG), Nikki donates a percentage of her own commissions to this charity, which goes directly to helping and supporting domestic violence victims.

“My long-term goal is to be in a position to fund tiny homes to provide safe-havens for women and children escaping abuse,” she said.

“By working with me as your broker, you too will be making the world a better place for countless women and children.”

After living in Melbourne for 20 years, Nikki is now based in Noosa and can provide tailored loan solutions to clients

around the country.

“With access to over 60 lenders, I can help clients with everything ‘money’: purchasing your first (and second and third) home; SMSF purchases; solutions for refinancing, debt consolidation, self-employed borrowers and ex-pats; and planning and financing a property investment portfolio,” Nikki says.

“Because I’ve worked in the building environment and have managed numerous building projects over the years, I also specialise in private lending for builders and developers and my clients come to me from all over Australia.

“When I’m not writing loans or hitting up the banks on your behalf, you’ll find me experimenting in the

kitchen (on a good day), exploring new places, preferably near distilleries (on a better day), or just tripping over Lego, chasing the dog around and trying to find answers to my toddler’s nonstop crazy questions (that’s my perfect day).

Disclaimer: The information in this story is generic in nature. Individuals should seek their own advice that pertains to their specific needs.

Hello, is it me you’re looking for?

Relationships are two sided. You shouldn’t be the only one putting in the work. Your loan should be delivering the goods for you too. Like any good matchmaker, I do the research for you and pair you with the right loan for your needs.

Not sure if your current loan is quite right for you anymore? You don’t have to settle - let me see what else is out there and find you something that can make you happy.

I can help you find your right match, whether you are looking to:

• Review your current loan

• Buy your first or next home

• Purchase an investment property

• Get home loan pre-approval

• Organise your SMSF finance

• Buy a car

• Find the right personal loan

• Finance or grow your business

Reach out for your free, no-obligation chat about your financial goals.

Nikki Nielsen, Senior Finance Specialist 0407 008 000

nikki.nielsen@loanmarket.com.au

Loan Market Pty Ltd | Australian Credit Licence 390222

Find your loan at broker.loanmarket.com.au/nikki-nielsen

Seriously helpful.

Well-structured borrowing is the foundation of wealth creation, so I’m all about teeing you up with a solution that will get you where you want to be in life.

PHOTOS: KATJA ANTON

ALLEVIATE Risk

The Sunshine Coast – with its exquisite coastlines fringed with some of Australia’s most spectacular natural scenery, alluring sub-tropical temperatures, and breathtaking cultural attractions – is and will always be an entrepreneur’s playground.

This wonderous region draws in the marvellous misfits, the dynamic creatives, the adventurous thrill-seekers, and those who dare to leave the comforts of the nine-to-five grind to start their life anew, among some fresh coastal air and our lush hinterland backdrops.

It’s where small business flourishes, and with the economy here booming more than ever, thanks to the influx of our southern friends; more and more people are having a crack at owning their own slice of this ever-thriving, touristdriven economic pie.

Local business owner Morgan Appleby, of Alleviate Risk, knows all too well about the ups and downs of starting out alone in this magical merchant’s Mecca.

Morgan is the quintessential entrepreneur, starting his career in the military, before travelling the world and taking up odd jobs which afforded him the luxury of experiencing the cultural melting pots of various countries.

The 49-year-old wanted to work to live, not live to work.

After settling down in Brisbane, where he resides with his two daughters when not in the Noosa office, Morgan balanced roles in sales, investing and insurance, against night-time study, gaining his Masters of Business Administration at

the Queensland University of Technology as a mature aged student.

These extra business skills allowed Morgan to hone his business credentials and ultimately fulfill his dream of running his own Insurance Brokerage, working with people just like him.

With majors in entrepreneurialism and strategy, and a wealth of life and business experience behind him, Morgan used his mastermind mindset to create Alleviate Risk.

Now as a business owner with over 18 years of experience in the insurance industry, Morgan is passionate about working with people who share the same zest for life that he does.

Alleviate Risk provides the most relevant and up-to-date risk management strategies available, with industry-gained knowledge backed by Morgan’s own academic standing, which also includes a Graduate Certificate in Psychology of Risk, which he attained at the Australian Catholic University.

Morgan brings to the table a unique practical knowledge base that has accelerated many of his client’s business growth to date.

“Good risk management is about understanding the varying elements of risk that businesses face on a day-to-day basis and working out ways to either alleviate the exposure internally or transfer the risk to a contract of insurance,” he says.

“Most insurance brokers will advise you to use an insurance policy as your first line of defence when in fact,

insurance should be a last resort.”

Morgan’s entire business philosophy revolves around taking necessary risks with confidence.

“Alleviate Risk believes that these are the steps that successful businesses must take to achieve their goals,” he said. “While other insurance companies advise against taking risks, we acknowledge that some risk is good and needed for success to be achieved in business.”

Morgan says his company’s focus is entrepreneurs because he loves their energy and they present an exciting challenge.

“They speak a language that I understand,” he says. “It can be a hard game for them because their business model is constantly morphing and evolving.”

Morgan says mainstsream insurers offer very black and white solutions, whereas Alleviate Risk aims to find insurers whom offer bespoke solutions, unique to each individual business.s.

“There’s insurance and then there’s insurance,” he says. “Some insurers are very stringent or narrow in their policy wordings, whilst 0ther insurers have very broad policy wordings. Where possible, we use the broader wordings because it gives entrepreneurs the opportunity to move and shake in their industries.

“I really saw an opportunity moving away from a typical product focused industry to a risk and mitigation focus. Our core differential strategy is to get an intimate idea of our client’s business model. We take into consideration the

Being in business can be risky. Penny Brand meets a local business that takes a strategic approach to alleviating risk.

entrepreneur’s risk posture - their view on taking risk, their competitors, human resources strategies, logistics, growth strategies; all the way down to the type of cycle the business is currently in. Because at each stage of the business cycle they require really different risk mitigation strategies.”

Morgan says a business expanding rapidly is usually cash strapped, heavily exposed and usually doesn’t have a decent cash reserve to cover any losses.

“These businesses are looking to carry as much risk management as they can afford. Whereas, a business that is in consolidation mode usually can afford to take more risks or wear some losses covered by cash flow.”

Alleviate Risk is located at the Noosa Surf Museum, in Tewantin, which Morgan says is fitting, as the museum is also owned by a fellow entrepreneur.

“Our client base is really diverse from defence contractors and weapons importers to robotics and AI, life technology, pharmaceuticals, healthcare, accountants and engineering firms, all

the way down to the trades and small business operators.”

Morgan’s Noosa office opened in February this year and is an extension to his Brisbane office, now also catering to the Sunshine Coast’s teeming small business sector.

“I love Noosa. I have three staff here and they’re all young mums. I love providing opportunities for young mums, having had young kids myself, I know how hard it is to manage work and family responsibilities,” he said.

“They are such an undervalued resource, and they’re incredible at what they do, I’m so fortunate to have Sarah, Jamie, Kim and Holly as part of the team. They are diligent, loyal and so much fun.

“Truth be told, I actually work for them. And I make sure our office gives them some well-deserved sanity from their demanding parental duties.”

Morgan says he loves working in the industry because “it’s just fun, never boring, and there’s always something going on.”

MORGAN’S TOP TIPS FOR MINIMISING RISK:

Develop a deep understanding of your operating environment. This includes: geographical, operational, economic and competition exposures. Understanding those will give you a better idea of where the holes are in your business model.

Understand what you’re paying for currently. Have a look at what contracts of insurance you have and gain an understanding of what they are covering you for. Eight out of ten business owners would have very limited knowledge on what their current policy covers and most importantly, doesn’t cover. What risks can you mitigate internally?

Of the exposures you have already highlighted, which exposures can you mitigate internally, thus negating the need for some insurance policies?

For General Insurance: Alleviate Risk Pty Ltd ATF The Alleviate Risk Unit Trust T/As Alleviate Risk Management & Business Insurance Is a Corporate Authorised Representative of Insurance Advisernet Australia Pty Ltd, AFSL 240549, CAR 1234983 www.insuranceadviser.net

The

RAINBOWBEACHROAD

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

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

BRUCEHIGHWAY

The penultimate release in Noosa’s coveted Settler’s Cove precinct is now selling. Consisting of only seven exquisite apartments over four levels including a luxurious penthouse, Tallow Stage Two is a rare opportunity to join this prestige residential community where nature and Noosa luxury living combine in harmony. Showcasing the superb design, meticulous craftsmanship and exceptional finishes and inclusions for which Settler’s Cove is synonymous, Tallow Residences Stage Two is a rare opportunity to call this very special corner of Noosa home.

Call 1300 10 10 50 or visit tallowresidences.com.au to find out more.