IN NOOSA MAGAZINE | Spring 2023 | IN37

THE TEAM

Editor’s Note

Spring has sprung and with it comes exciting new stories to share, people to celebrate and events to enjoy - and enjoy we will!

We’re looking forward to more time exploring the beaches and hinterland, updating our wardrobes and homesand indulging in seasonal food by one of our fabulous local restaurants and cafés - plus a sneaky gin at our favourite local distillery, Sunshine & Sons.

The Spring Racing Carnival brings Noosa Cup Day on 15 October at the divinely refurbished Sunshine Coast Turf Club. It’ll be a great weekend with Polo & Provedores the day before (14 October) with special guest Hot Dub Time Machine to have us stomping divots and dancing into the evening!

Sunshine Beach Surf Club’s Five Intimate Afternoons features five of Australia’s best live acts in a truly intimate concert series - don’t miss it.

Catalina Noosa will come into its own with superb sunsets and calm cruises on the Noosa River and we will celebrate a range of Italian Pinot Grigios at Lucio’s Marina with a very special wine lunch - book quickly as it will sell out!

We can’t wait to celebrate local artists at the second Art Series lunch at Palm Creek Estate; explore artists’ studios for Noosa Open Studios; and a wonderland of art at Sculpture on the Edge!

How great is our front cover by Tracey Keller?! Be sure to download the app to make it come to life! See page 8. Enjoy!

DEB CARUSO PUBLISHER + EDITOR-IN-CHIEF

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

PAUL BIRD PUBLISHER

Paul is the Publisher and co-Director of IN Publishing

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

JOHN CARUSO WRITER/PODCASTER/MC

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

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 FASHION EDITOR

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

JAKKI GOODALL

BUSINESS DEVELOPMENT MANAGER

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

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.

Deb Caruso

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SUMMER DEADLINES

Bookings close: 30 October 2023

Art Deadline: 13 November 2023 hello@inpublishing.com.au www.innoosamagazine.com.au

JODIE CAMERON MARKETING CO-ORDINATOR

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

PHOTOGRAPHERS

MEGAN GILL megangillportrait.com

MILLIE ROBSON DESIGN INTERN

Millie is completing a Bachelor of Design degree at University of the Sunshine Coast. She loves to travel, having spent her youth across the UK, USA, and Australia. She has happily called the Sunshine Coast home for almost a decade. Naturally creative, Millie is passionate about Graphic Design and finds joy in sewing, cooking, and at the beach.

LAUREN BIGGS laurenbiggsphotography.com.au

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

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 loves to renovate with the patience and support of his partner Dave and Oscar Wilde (man’s best friend).

MELISSA MIRAGAIA FITNESS

Noosa Studio owner, ayurvedic gut health specialist and fitness trainer, Melissa Miragaia’s passion is helping others to find balance whilst enjoying life’s simple pleasures. Working alongside her husband Raph, aka Noosa Personal Chef, Mel has lived in Noosa for 17 years and has 10 years’ experience coaching and training customers in the health, wellness and fitness industry. She specialises in identifying an individual’s physical and mental needs to treat their health from the inside out.

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.

REBECCA JAMIESON DWYER WRITER

Rebecca is a freelance writer, editor and communications consultant with a passion for connecting people and brands through storytelling. When she’s not writing or reading, you might find her moseying around the Sunshine Coast’s cute hinterland towns, stomping along a forest track, or hanging out at the beach with her husband, two small kids and rambunctious sheepdog.

BEC MARSHALL WRITER

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

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

NEKITA ROBERTS POETRY

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

MORE THAN A MAGAZINE

Print | Digital | Social | Podcast | Events

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EDITOR-IN-CHIEF/PUBLISHER: Deb Caruso, 0428 853 224 deb@inpublishing.com.au

PUBLISHER: Paul Bird

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Unit 5/2 Junction Drive, Coolum Beach PO Box 542, Noosa Heads Q 4567 www.innoosamagazine.com.au

DISTRIBUTION: For winter, 13000 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 with 100% takeup rate.

IN Noosa Magazine is a free publication (subscriptions available) published four times per year by IN Noosa Magazine Pty Ltd (The Publisher). All rights are reserved and the contents are copyright and may not be reprinted without the express permission of The Publisher. IN Noosa Magazine Pty Ltd ATF IN Noosa Magazine, their related companies and officers hereby disclaim, to the full extent permitted by law, all liability, damages, costs and expenses whatsoever arising from or in connection with copy information or other material in this magazine, any negligence of The Publisher, or any persons actions in reliance thereon. Any dispute or complaint regarding placed advertisements must be made within seven days of publication. Inclusion of any copy must not be taken as any endorsement by The Publisher. Views expressed by contributions are personal views and they are not necessarily endorsed by The Publisher.

IN SPIRE

Meet the local entrepreneur painting a bright future.

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IN DULGE

Enjoy sensational spring recipes to celebrate all the flavours of the region.

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!

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Step inside one of Noosa's most sensational day spas.

Nautical and nice - fresh fashions for a new season.

IN THE HOME 155

Top tips to create a cosy haven regardless of your space.

ON THE COVER

BRING THE COVER TO LIFE WITH AR!

Embedded in the front cover and our cover story on page 8 is a very special Augmented Reality (AR) experience that you can unlock for FREE with your smartphone!

Simply download the Artivive App and hold your phone over the image to experience an exclusive and engaging extension of the artwork. Scan the QR code and follow the instructions to find unlock an amazing experience.

Black Palm Cockatoo by Tracey Keller. Read Tracey's story on page 8.

UNDER THE STARS

Event: Tenori Under the Stars as part of Noosa Alive!

Venue: Evie Networks Marquee, Main Beach

Stunning weather for a sensational performance as part of Noosa Alive’s opening weekend in the Evie Networks Marquee on Noosa Main Beach. Tenori under the Stars with special guest soprano Laura Coutts and harpist Hayley Erin was a perfect match to a beautiful sunset and delightful dinner by The Ohana Group.

SHOWDOWN SHOWCASE

Event: Sunny Coast Showdown

Showcase

Venue: The Met, Maroochydore

The Sunny Coast Showdown Showcase shared and aired three short films, a music video, two documentaries, and a reality-style program celebrating the creativity, talent, and spirit of our vibrant and emerging film industry right here on the Sunshine Coast.

PHOTOS: SYNDA TURNBULL

PHOTOS: MEGAN GILL

FLOATING FASHION

Event: Floating Land Lax Luxe Deluxe catwalk event

Venue: Noosa River Foreshore, Tewantin Splash Park

Those clever creatives behind The Sunshine Coat project brought the street fashions of Nambour to Noosa. Ketakii Jewson-Brown and Shaye Hardisty collaborated with eleven other creatives to craft a series of coats representing the richness and diversity of Nambour and brought them to life on a catwalk custom consigned for Floating Land in a one-off couture extravaganza!

FASHIONABLE ART

Event: Floating Land launch After Party

Venue: Sun City Gallery and Studios

Sun City Gallery and Studios hosted an official after-party for the launch of Floating Land with Shelter SC, piggybacking on their every successful ‘Morph’ series of artist parties and including a live recording for You tube channel, SHLTR TV.

Groovers enjoyed live music, the bar was pumping, and food truck was popular!

PARK & COVE

Event: Park & Cove launch

Venue: Peppers Noosa Resort & Villas

Local love was in abundance when Peppers Noosa Resort & Villas revealed its tasty new sustainable, farm-to-table dining experience with an emphasis on the Sunshine Coast’s unique flavours and championing local producers. From handcrafted dinnerware by ceramicist Kim Wallace to every tasty morsel on the plate and the very best Queensland wines, Executive Chef Andy Wilcox and his team are loving local! Bravo!

PHOTOS: WARWICK GOW

PHOTOS: MEGAN GILL

PHOTOS: MEGAN GILL

PORTRAITS

Joy! OF

Embedded in physical and virtual art landscapes, Tracey Keller paints with purpose. Georgia Beard sits down with our cover artist to unearth the infinite source of joy behind her creativity.

Tracey Keller’s art gallery is the only space on Hastings Street with a grass floor! A menagerie of animals pours out onto the pathway, their stories told in a kaleidoscope of colour – a vibrant sight we’ve known on the seaside strip since 2021.

Children are often the first to wander in. Tracey still finds little fingerprints on her glass doors, left by captivated kids peering in past their reflections. When they enter her painted paradise, the first thing they do is smile.

It’s the childlike whimsy of her artwork that catches their attention.

Over the decades, Tracey has watched these little customers grow up as they return every holiday to encounter her colourful creations available as prints, paintings, placemats, aprons, coasters, cushions, mugs, phone cases and more.

“As far as I’m concerned, life is about positive experiences and connection,” Tracey said.

“I get up every morning to create a better world through my art, because when people look at my art, they smile. It ripples out into their community, and the world becomes a better place.”

It has always been that simple for Tracey. From growing up on a farm and living on K’gari to working a myriad of jobs in design and marketing, art has followed her everywhere – even into the darkest parts of her life.

After a series of accidents that resulted in more than 50 surgeries and chronic pain, the only force driving Tracey each day was purpose – the brush in her hand and the happiness on her clients’ faces.

As a self-taught artist, she began putting paint to paper 25 years ago and has since exhibited with galleries in Brisbane, Sydney, Melbourne and New York with subject matter evolving from abstracts to animals.

In 2011, she collaborated with author Katrina Logan to illustrate A Fish with a Wish, a children’s bestseller with 20,000 copies sold and a staple on the Australian Curriculum for Queensland Schools.

“I paint animals because I see the connection they have with humans, and how humans get so much joy out of animals,” Tracey said.

This reciprocal relationship between human and animal inspired her to paint portraits of pets, now her signature service for people seeking to memorialise their furry companions.

All she needs is an essay from the owner about their pet and a few reference images, and the finished piece often inspires joyful tears, admiration and above all, love.

“It’s an obsession. I always paint a piece at least two or three times in my head before I hit the canvas,” she said.

“It’s all about building up. Most of my paintings have about 10 layers.”

After studying an animal, the first thing she paints are the eyes – a source of connection for herself and her audience. Then the creature takes shape with a fluid patchwork of acrylic, resin and even hessian.

It’s an obsession.

I always paint a piece at least two or three times in my head before I hit the canvas.

The Happiest Pup Ever

And the rainbows scattered across the animal’s features in impressionist strokes?

“It’s a highly technical term called ‘blobs’,” she laughs. “I don’t know how to explain where I put those. Blobs are intuitive.”

The result is a flamboyant and lifefilled portrait where colour, pattern and light capture the animal’s personality.

From native birds, koalas and kangaroos to elephants and lions to sharks and turtles, each creature contains a unique story, one we often share and see reflected in their gaze.

Such a story can be found in our dazzling cover art, Black Palm Cockatoo – a portrait containing more than meets the eye. For the first time at IN Noosa, we can experience our front cover on both physical and digital planes of existence.

When we hold our mobile devices over the cover, the Artivive app will unveil an animated layer of art through augmented reality or AR.

Tracey first experimented with this new artistic landscape several months ago when artists began voicing concerns about AI’s impact on their work.

“I wanted to learn about everything, and so I stumbled across augmented reality,” she said. “I thought, instead of fearing this beast, why not make this beast work with me so I can enhance the customer experience?”

To assemble the layers of AR, Tracey uploads an original piece into an AI image generator and chooses from the resulting digital art. She then fuses each image together to form an ever-changing recreation of the animal on her canvas, enriched with lifelike animations.

“Now I am the first shop in Hastings Street to feature augmented reality, and my goal is for every piece to be recognised in AR,” she says.

As her practice evolves, she’s ready to explore all corners of Australia, sharing the joy of art from her brightly branded caravan. Her work will also reach the gallery walls of The Other Art Fair in Sydney from 12 to 15 October.

No matter where her creativity takes her, this uplifting connection with the canvas is an experience she will always seek to share with her community.

AUGMENTED ANIMALS!

Bring Tracey’s artwork to life! Simply scan this QR code to download the free ARTIVIVE app, open the app on your mobile device and point your camera at the artwork on these pages or the front cover to experience Tracey Keller’s virtual zoo! 1/42 Hastings Street, Noosa Heads www.traceykeller.com

Black Palm Cockatoo

Sheer Puppy Joy

The Colourful King

Tracey Keller

Bello! Minion Mania is here.

Get ready to go bananas as the mischievous Minions take over the Centre!

Meet Kevin and Stuart:

Dates: 18th - 22nd September

Times: 11:00am - 11:20am, 11.40am - 12:00pm, 12:20pm - 12:40pm, 1:00pm - 1:20pm, 1:40pm - 2:00pm

Location: Food Court

Cost: Free

Join in on other Minion Madness from the 18th - 29th September:

Strike a pose in the Combi Van for some Minion-tastic selfies!

Embark on our exciting Minion Scavenger Hunt to receive a prize!*

Unleash your creativity and enter our colouring competition for your chance to win a Minion prize pack!

*While stocks last. Visit noosacivic.com.au for full details, or scan the QR code.

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

A PLACE TO CALLHome

Georgia Beard unveils the vision for Noosa Civic at the epicentre of a locally-focused village precinct now in planning for future generations.

In 2006, Noosa Civic Shopping Centre became part of everyday life in our region – a conduit to keep the community flowing as we collected our groceries, relished our retail therapy and met one another for coffee and conversation.

Over 16 years later, our community looks a little different. Lifestyle changes and community needs influence business owners and developers to modernise their offerings across all sectors.

As Noosa and the Sunshine Coast steadily transform into cities of the future, Noosa Civic is laying the foundations for its own ambitious upgrade.

Imagine the diverse services and innovative experiences of a metropolis all centralised in a familiar village environment: this is the vision for Noosa Business Centre, and it is already taking shape.

In May this year, Noosa Civic owners and managers, Stockwell, lodged a Development Application with Noosa Council for the Noosa Civic Village mixed-use precinct and refurbishment of the existing shopping centre; with an application for an early learning centre also under assessment.

These proposals follow the Noosa Civic Medihub and Hof Noosaville residential apartments, which received Council approval and are in the early stages of construction for completion in 2024.

Such interconnected projects form the heart of a masterplan to support the next generations of community growth.

“We have successfully created the road networks, connections and land lots in the broader precinct and it is now about filling in the gaps with what the community needs and wants for its future,” said Stockwell Managing Director Mark Stockwell.

“It is about creating the essence of living in Noosa, reminiscent of Hastings Street or Sunshine Beach where buildings

have retail at ground level with offices and residential above.

“It is also expanding on the Centre’s significant employment role in Noosa with an expected 7,800 direct and indirect jobs to be created throughout the course of delivering this masterplan.”

Woven together with walkable streets and sprawling nature reserves, the Noosa Business Centre offers abundant options for housing, education, health and wellbeing, retail, entertainment and leisure.

Over 200 long and short-term residential properties, an innovation hub for business start-ups and scale-ups, state-of-the-art tertiary medical services and an accessible Transit Hub will integrate with the Village Precinct.

The open-air and pedestrian-friendly civic spine will be lined with outdoor cafés, restaurants and leisure retail, connecting with the rejuvenated Noosa Civic Shopping Centre.

Designed to accommodate 5,000 people, this vibrant Village Green is set to become the gathering place of community with the potential for art, performance and cultural activations.

The centrepiece of this new village will be Reading Cinemas Australia, reigniting a 20-year relationship between Stockwell and one of Australia’s top cinema operators.

Reading’s new complex will feature full recliner seating in all auditoriums, including two TITAN LUXE auditoriums with Dolby Atmos, 20-metre-wide

screens and the latest in 4K Digital Projection equipment – an unparalleled theatrical experience for customers.

Noosa Civic’s transformation also expands choice and availability for the shopping experience, encouraging locals to stay local while meeting the daily demands of their lifestyles.

As the Centre forges ahead with future-focused offerings, old favourites won’t be left in the dust!

The school holiday program will continue to create opportunities for families to play, learn and connect.

Across the spring school holidays, Minion Mania is taking over the Centre! From Monday 18 September.

Kids can Meet & Greet Kevin and Stuart in the Food Court, undertake a Where’s Gru Scavenger Hunt to find six characters throughout the Centre, and unleash their creativity with the Minion Colouring Competition. There are loads of prizes to be won.

For memories of a Minion-mad adventure, kids can strike a pose in the Combi Van Photo Zone with the chance to win a $100 Noosa Civic Gift Card simply by uploading your photos to Instagram and tagging #NoosaMinions.

Full details and progam times can be found at www.noosacivic.com.au

Now and into the future, community connection is the driver behind Stockwell’s expansive vision for the Noosa Civic Village.

We can’t wait to call it home!

Artist Impression

HAPPY 21ST BendigoBANK

A milestone chapter has just been written in one of Bendigo Bank’s flagship Community Bank success stories. From humble beginnings, the Cooroy branch that started a banking rebellion has turned 21. Bec Marshall writes.

If you’re a bank, you’ve got to be good with numbers. Bendigo Bank goes one better - its numbers are for good.

In 2002, local residents united and formed Sunshine Coast Community Financial Services Limited (SCCFSL) to establish the first Community Bank branch in Cooroy.

Branches in Tewantin and Marcoola followed and while the Cooroy branch reached its 21st year, the presents, as always, are for the community

A staggering $3.6 million in bank profits have been given back to local community groups and causes over the past two-and-a-bit decades.

“It’s fabulous,” said SCCFSL Board Chair Trish Radge of the birthday milestone. “We have over 12,000 customers, including 5,500 in Cooroy who have made this possible, and we have to thank the shareholders who started the bank 21 years ago. Without them, we wouldn’t have a bank in town.

“Back then, the big four banks were closing down regional branches. Bendigo Bank came up with the Community Bank model where, if locals could prove they really wanted a branch – and that meant putting up their own money – then Bendigo would provide the structure.

“The original directors were the instigators. They rallied the troops and the community put up $700,000. It was enough to show Bendigo Bank that the community was committed and so, the Cooroy branch opened.

“Within a year, we opened in Tewantin and then Marcoola. After a few years, we purchased the buildings in Cooroy and Tewantin, so our customers know we are not going anywhere. We now have 700 shareholders, 80% of them are the original shareholders who have been receiving an annual dividend since 2008.

“We are incredibly proud of the community for trusting us with their banking and I love the community bank model where we give 80% of our profits back to the community.”

Trish is joined on the Board by Rick

The Community Bank celebrated its big birthday in true Bendigo Bank style, holding a Spring Festival at Cooroy Community Garden and handing out awards to community heroes.

“We wanted to say thank you to our customers, shareholders, directors and staff as well as establish the Community Hero Awards to celebrate people who are doing wonderful things,” she said. “One winner from each branch received $5,000 towards the charity of their choice.

“Most people living on the northern end of the Sunshine Coast would have benefitted from our support including numerous sporting clubs, all the surf clubs from Noosa to Mudjimba, the arts and local theatres, education, music groups and events like Noosa Alive and the Noosa Jazz Festival.

“We just sponsored a new kitchen at Kin Kin State School; the Life Education Van for the past 10 years and we gave Permaculture Noosa $90,000 for a new pavilion in their garden.

“Our biggest project to date is Noosa Rise, a home for families seeking refuge from domestic violence. We contributed $500,000 which Coast2Bay matched and

they have applied for additional state government funding to get it built.

“There are so many amazing groups doing fundraising and when we can jump in with a significant amount of money, it really is game changing.”

If you thought there was no upside to rising interest rates, here’s one: when rates go up, so do the bank’s margins, which means more money to donate.

“We’re in a situation where we really can make a difference and we’re ready to take on new projects,” Trish said. “If you choose a community bank, you are making a difference. The more who bank with us, the more we can give back.”

All three branches are full service, offering deposits, term deposits, insurance, home loans, share trading and super and Tewantin-Noosa Branch Manager Kerryn Vincart said it was important for customers set up their account in person to ensure their account contributed to SCCFSL.

“Our customers appreciate being able to walk into a branch and get personal, genuine customer service,” Kerryn said. “They like to know that they can email their bank manager and get a response on the same day or if you’re applying for a home loan, you can get expert advice.”

Here’s to another 21 years of community support and service!

Cooper, Guy Hamilton, Toby Bicknell, Elizabeth Reynolds (all Directors), Secretary David Green and Treasurer Louise McNeich.

Guy Hamilton, Rick Cooper, Trish Radge and Toby Bicknell.

LIVES HERE Innovation

Jennifer Swaine discovers how some tasty innovations to local flavours are literally taking flight and creating new business opportunities.

The Sunshine Coast has earned the reputation as the ‘Entrepreneurial Capital of Australia’, with over 43,600 businesses across both the Noosa and Sunshine Coast regions, and when you scratch the surface of this connected, collaborative community you soon learn that this ecosystem is agile, innovative and incredibly unique.

Each business has a special story and when big business chooses to work with small business to create opportunities that lead to innovation, that’s a story that needs to be told.

Such was the case when Bonza decided to base themselves at the Sunshine Coast Airport. They could have easily chosen to use one of the big catering companies for the in-flight services from a preprepared list where the hard work was already done for them.

Surprising us all, Bonza chose to support the little guy, seeking to use local suppliers with great products who also aligned with their values and commitment to sustainability.

In doing so they demonstrated a genuine commitment to each of the communities they service, taking the time to get to know the locals and the products they offered.

One company to benefit from this collaboration was award-winning distillers Sunshine & Sons. The inclusion of their gin, vodka and Nil Desperandum rum on the Bonza flights soon had them searching for innovative and sustainable packaging options that would allow for ease of transport, storage and disposal.

“We knew we couldn’t use plastic or glass bottles so we had to find a solution that would allow us to serve our products in the right quantity, that was easy to pack and ship and would WOW

passengers,” Co-Founder and Chief Imagineer, Matt Hobson said.

The answer came in a small recyclable ‘eco pouch’ that is made from recycled materials and resembles a small ‘goon’ bag or wine cask bladder.

“Bonza created the opportunity for us to solve a problem and as a result we have invented a product that removes the need for single use plastic, is lightweight and stores well,” he said.

“By adding in this new product, we have been able to increase sales because it’s the perfect size for backpacks and handbags and is suited for picnics, camping and just about any other occasion. We have also had to add an additional team member to service these new markets so the flow-on effect has been significant.”

For Silver Tongue Foods the chance to have their sourdough lavosh crackers included in the flight menu was too good an opportunity to turn down – but they also had to find a packing solution that would offer individual snack size cracker

packs suitable for the aviation industry.

Co Founder Kristina Kaucan said the challenge was to have a cracker separate from the cheese which would allow the consumer greater choice as well as minimising the potential for food waste.

“We assessed what was available on the market at the time and what was traditionally being served on airlines,” she said. “We tailored a solution and presented it to Bonza as a cost-effective premium product that minimised food waste but retained passenger appeal.

“Bonza opened up a new channel for us in aviation and hotels, and we are now assessing the need for single serve products within the retail sector.

“The growth we have experienced on the back of the Bonza relationship has also seen us transition to a new production facility and we are looking at packaging options that will extend the shelf life of their product without the need for preservatives.

“We were given an incredible opportunity and we were small enough and hungry enough to be able to pivot and innovate. As a result, we have experienced a 20 per cent increase in production.”

Another small business finding innovative solutions for packaging was Woombye Cheese.

Owner Beth O’leary said they didn’t realise there was a market for single serve portions of cheese until Bonza reached out.

Andrew Tolson, Silver Tongue Foods & Jack O’Neill, Sunshine & Sons

“While we missed the initial in-flight menu, it prompted us to continue working towards this product and we now have a 50g cheese available and the response has been great with a large hospitality group in Brisbane making a significant weekly order,” Beth said. “We completed several trials across our range of cheese where we were looking to see the product present the same way and have a similar shelf life in this smaller format which included a thin rind and a creamy paste. It ticked all the boxes and while we may tweak it further down the track, it’s certainly something we are very pleased with - and they look super cute too!”

Beth said that initial conversation with Bonza made her aware of how big the potential for this new product line was.

“The market for our ‘Minis’ is huge. A lot of venues don’t have a food license and this format allows them to offer a premium product,” she said.

“Because it’s packaged, hamper companies can box it up without worrying about the cheese taking on other flavours and vice versa.”

Melbourne-based brownie manufacturer Brazen Brownies is another small business who are featured

on Bonza’s in-flight menu and who had to quickly pivot to take advantage of the opportunity presented.

“The challenge for us was to create a bespoke bite-size brownie for mass production without compromising our high quality and handmade ethos while also documenting our processes to satisfy HACCP requirements. It was tough but incredibly rewarding at the same time,” Director of Sales & Marketing, George Kalpakis, said.

While Melbourne might be their home base, the relationship with Bonza has George and business partner Caroline Kropack looking for ways to expand their business into the Sunshine Coast.

“Bonza has certainly opened our eyes to the way people connect on the Sunshine Coast and we will soon announce a collaboration with a local producer that has resulted in the creation of a very special brownie,” George said.

“The Sunshine Coast has so much potential and such great produce that we are now talking to local macadamia growers and looking at potential commercial kitchens and manufacturing facilities in the hope that we can be part of this incredible food and business eco-system.”

WELCOME TO ALLEVIATE RISK INSURANCE, where we don’t just mitigate risk – we embrace it with entrepreneurial flair!

At Alleviate Risk, we understand that every venture, every innovation, and every dream carries an element of risk. But guess what? We see those risks as opportunities waiting to be seized, challenges begging to be conquered, and adventures waiting to unfold.

We’re not your typical insurance brokerage. We’re the adrenaline junkies of risk management, the daredevils of financial protection, and the champions of your entrepreneurial spirit.

Our mission is simple yet profound: to empower you to chase your dreams, build your empire, and leave no risk unturned.

Our team of seasoned risk specialists is not here to just sell you policies; we’re here to become your strategic partners, your trusted advisors, and your ultimate guardians against the unpredictable.

Whether you’re launching a startup, expanding your business, or revolutionizing an industry, we’ve got your back – and your front, and your sides!

Our passion for innovation matches your own. We believe that risk, when harnessed effectively, can propel you to greatness. So, let’s write your story together, and let’s make it a tale of triumph in the face of uncertainty.

Are you ready to join us on this thrilling journey of entrepreneurial success?

Welcome to Alleviate Risk Insurance, where we transform risk into rewards, and your success is our business.

#EmbraceTheRisk

He is absolutely right - the Sunshine Coast is home to so many bespoke food and drink producers who all do something uniquely different.

The magic is found in how, together with the broader business community, they connect, collaborate and find innovative solutions to problems that further enhances our reputation as the entrepreneurial capital of Australia –and that is a title we should all wear with immense pride.

GLOBAL Growth

Kicking yourself because you didn’t get a chance to invest a buck in the projects Jeff Bezos and Elon Musk were developing a few years ago? John Caruso learns that it’s not as hard as you think to be exposed to sectors and companies beyond the ASX.

Many Aussie investors are looking for opportunities to diversify their portfolios, gaining exposure to industries that are not well represented locally. One way to achieve this is to invest in overseas stocks, such as Google, Apple, and Amazon. These brands are leaders in the global tech sector, which is growing at a remarkable pace, especially those working in the AI space. And there are other sectors that may appear beyond our investment reach.

Healthcare for example across Asia with its large ageing population is booming now, so an investment focus on these areas could see decent growth for your portfolio.

“There are two ways of getting yourself exposure. You can either buy those familiar, globally recognised brands directly or you can get into exchange traded funds or ETFs”, explains Brent Plasier, Senior Private Client Advisor with Morgans Noosa.

In simple English, ETFs are a “mixed bag” of overseas stock in one or several different sectors, depending on your risk profile.

“ETFs will secure a basket of shares for you and each fund has a mandate,” Brent explains. “They’ll follow one of the indices or they’ll have a special investment mandate. For example, some are hedged to the currency, and there are some that are unhedged. There are ones

that will cover the largest companies in the world with 60% exposure to US companies which includes Apple and Meta and then there are themed ETFs, so if you’re looking at healthcare or cybersecurity you can invest in those niche sectors.”

With more than 2,000 companies listed on the ASX, why would Aussie investors be looking overseas?

“Well, the US market on average, outperforms the Australian market over time,” says Brent. “The ASX 200, including dividends, averages around eight to nine percent a year, whereas the US market will be around ten percent per year. And investors are exposed to companies and sectors that simply aren’t

Restaurateurs and chefs, Matt Golinski and Peter Kuruvita; INspirational business owners Sally Oulton from Coastal Vintage, Rebecca Bateman of Frida's Sip n' Paint and Matt Hobson from Sunshine & Sons; the Mojo Maker Nikki Fogden-Moore; local songstress and founder of Sunshine Sounds Festival, Dr Katie Noonan

represented here, for example the artificial intelligence and semiconductor sectors in the US and Asia are huge.

“In Australia our market is focused more on financials and materials.”

Before committing your hard-earned dollar into a foreign company, evaluating the risks and challenges of doing so are always prudent.

“Fluctuating currencies can affect your investment,” Brent advises. “Earlier I mentioned hedged and unhedged funds. ETFs which are unhedged will go with whatever the currency is doing; however you can also buy exchange-traded funds that are hedged, which means that the currency fluctuations are removed from the investment equation.

“At Morgans Noosa, we understand that it can seem complicated and we are happy to talk it through with you and explain exactly how it works when you come in and see us.”

Ultimately, your exposure to overseas markets will depend on several factors, including financial goals, retirement age, and portfolio balance.

“When a client approaches us for advice, we look at their risk profile to determine what kind of investor they

are,” Brent says. “There’s always going to be an allocation towards international if the investor is looking for growth; and as I said earlier, the US market tends to outperform the Australian market over time so it’s good to have an allocation in that pie.”

I might have missed the boat when Steve Jobs went public in 1980! If Jeff Bezos had called my Motorola flip in 1997 asking for money, I might have hung-up on him - and who knew where Elon Musk would end up when he listed in 2010?!

The point is, there are industries and

sectors developing beyond our shore that are worth investigating and an allocation in that direction could prove profitable. But always best to ask the experts.

With almost 20 years operating in Noosa under Principal Andrew Stafford and as part of Australia’s largest wealth management firms with over 60 offices around the country, the best advice I could give is to ask the experts.

Disclaimer: The information in this article is of a generic nature. Please seek professional advice tailored to your specific needs before making any investment decisions.

POLO & Party!

Georgia Beard heralds the return of fashion, feasts and festivities with an after-party to remember at Polo & Provedores!

Spending a day at the polo is like stepping into another world, one with over a thousand years of history, yet rich with elegance and exhilaration. Men and women float across the field in linens and bright colours, florals and glamorous sunhats.

Cool champagne and canapés taste magical under the marquees, giving guests the verve they need to be part of the dash and divot-stomp.

The riders guide their thoroughbreds onto the pitch. As the thunderous clamour of hooves passes by, players bow like mounted warriors and mallets swing for the ball in graceful arcs.

Last year, Noosa Polo & Provedores debuted their chic sporting experience at Noosa Showgrounds with an emphasis on an amazing day out celebrating fillies, fashion and flavours. From families and fashionistas to socialites and sports enthusiasts, it was a hit.

Noosa Cartel and Black Ant Gourmet served the finest in homegrown cuisine while Master Jeweller Adrian Schulz of Diamonds of Distinction delivered a bespoke diamond pendant as first prize for Fashions on the Field!

On Saturday 14 October, Polo & Provedores will return with more extravagance and entertainment than ever, joined by Wishlist Sunshine Coast Health Foundation as their official charity partner for 2023.

The competitive arena style polo will culminate in the Polo & Provedores Grand Final, featuring some of the best polo players from across Australia!

Amongst the thoroughbred thrills, we’ll delight in the polo traditions of Divot Stomp, Find the Shoehorn and Kids’, Ladies’ and Gentlemen’s dash!

Billy J Fashions on the Field will reward the best-dressed guests with the chance to win a custom piece of jewellery

crafted by Diamonds of Distinction and valued at $5000!

As the sun sinks over a decadent day out on Noosa Showgrounds, the celebrations will hit next level with a live performance from world-famous Hot Dub Time Machine!

Australian DJ Tom Lowndes showcases songs from every decade and genre of music, weaving it into one expansive and electrifying music history lesson.

His time travelling sets have been welcomed by international audiences with open arms, already selling a phenomenal 200,000 tickets worldwide.

Hot Dub is a main stage regular at festivals across the globe, including Australia’s Splendour in the Grass, Falls Festival and Groovin the Moo; the UK’s Reading and Leeds; Europe’s legendary Tomorrowland; Asia’s It’s The Ship and even Coachella in the USA!

We’ll turn back time at the After Party where Hot Dub will play songs in strict chronological order, mixing and mashing visuals and audio live from vinyl turntables for the Best. Party. Ever!

From luxe hospitality havens to leisurely picnics on the fence, Polo & Provedores offers a breathtaking sporting experience alongside stalls by regional provedores.

There are a range of experiences on offer from Premium Private Pavilions for ten to rubbing shoulders with competitors in the Player’s Lounge; classy and casual rendezvous in the Colts & Fillies Bar; or the laidback luxe of a reserved picnic space overlooking the arena. The Bollinger Bar will be flowing and hits from Pomona Distillery Co and Boiling Bot Brewery will keep guests hydrated with plenty of food on offer to satisfy the appetite!

There’s free parking onsite, shuttle buses available or for those seeking the ultimate ‘sense of arrival’ travel in style with Sunshine Coast Helicopter Tours who’ll be offering VIP transfers from Sunshine Coast Airport!

No matter what draws you to the spectacle of polo, dress to impress and prepare for a full day’s entertainment with all the action on the field followed by a thrilling post-Polo performance from Hot Dub Time Machine!

POLO & PROVEDORES

Saturday 14 October, 11.30am – 6pm

Noosa Showgrounds, Pomona

Premium Private Pavilions

The Luxe Hospitality Experience; $400pp until 1 October, minimum booking of 10

The Players Lounge

A premium event experience for individuals and smaller groups; from $265pp

Colts & Fillies Bar

The place to be seen for a more relaxed casual polo experience; from $125pp

Event Tickets & Reserved Picnic Space

Laidback luxe from your resesrved picnic space; from $31pp

All-ages, fully-licensed event, no BYO. Free parking on site; return shuttle buses available to and from Coolum, Maroochydore, Noosa and Tewantin. Helicopter transfers available from Sunshine Coast Airport. Second release ticket prices end September 30! www.poloandprovedores.com.au

Hot Dub Time Machine

REVAMPED FOR Racing!

If you haven’t been to the Sunshine Coast Turf Club recently then do yourself a favour. At every turn, this place has been revamped and revitalised to offer a perfectly coastal, contemporary twist to the traditional venue we once knew. Yes, they offer the same exemplary race club model but now they bring a chic vibe to our globally-recognised Turf Club which boasts more race days than any other in the world!

Marketing and Events Manager Taryn Delaney brings previous experience in the same role at Victoria Racing Club and when I tour the refurbished Turf Club with her, she beams with pride and bursts with excitement as we explore how the Club has transformed this sprawling space into a modern hub of luxe venues to deliver racing and events.

Led by Chief Executive John Miller and architects BSPN Architecture, the Sunshine Coast Turf Club has morphed into a most majestic environment fit for events that set the heart racing in more ways than one.

“When I ask people if they have visited the Sunshine Coast Turf Club recently many say not for years,” Taryn says. “That’s when I speak about the venue refurbishments and how much things have changed and elevated.

“We’ve now got The Establishment, The Glasshouse, the TAB Greenhouse, Parade Ring Terrace and our members facilities which have all been renovated as well as the Members Bar and Bistro, the Atrium bar and dining - and even the Terrace. There’s hardly one area which hasn’t been retouched in the last five years. It’s a modern take on traditional horse racing with a luxe coastal feel.”

That’s exactly why I was set on shooting our colourful spring fashion editorial on the grounds of the Sunshine Turf Club (see page 78-91). There are so many Instagrammable moments and every venue conjures up a unique mood.

My first experience of the revamped Sunshine Coast Turf Club was at a recent race day where I was whisked away into the stunning new venue called, The

Things have changed at Sunshine Coast Turf Club and there are now many more glamorous reasons to attend a race day or book your next winning event at this iconic establishment. Carlie Wacker tours the fresh new club that is set to have your heart racing more than ever.

Establishment. The magic of any occasion is turned up a few decibels in this place with the prettiest floral entrance via a manicured and fenced lawn. The indoor-outdoor marquee delivered exceptional food and drinksand the fashion was akin to what you’d see at some of the world’s most famous racing events. A fairytale experience.

For something more intimate, The Glasshouse is the winning spot to take in the best views of the track, Finishing Post and super screen. It’s styled to perfection with air conditioned comfort – and a private alfresco balcony for guests to step outside and soak up the race day excitement and sounds. With its own bar and catering options, it’s the most delightful space for celebrations, small weddings, conferences and more.

The Champagne Garden is the closest you’ll get to the track with its own tote, screens and courtyard. There is also The Pavilion marquee that is a super special non-race day venue for weddings or celebrations.

Atrium Dining is your sophisticated indoor event space. On race days it offers panoramic views of the track, a luxuriously styled interior and temperature-controlled comfort. An amazing space to hire for non-race day events also; and located in the members enclosure is the Chairman’s Club where I feel I should be sipping a martini and dripping in diamonds.

This chocolate brown leather, gold-

plated palace looks like a sleek cigar lounge from the Old Hollywood era. I think I’ll move in there.

Parade Ring Terrace is the pumping heart of any race day where you will soak up every bit of the race day excitement. Views of the track, mounting yard, winning post and superscreen make it the best allrounder; and the TAB Greenhouse is a two-level private cocktail style space with epic elevated views of the action on and off the field and privacy behind your picture perfect white picket fence.

I’ve been planning my outfits and venue preferences for the upcoming race days. Giddy up to experience the fresh new feel of the now-luxe, Sunshine Coast Turf Club - it’ll set your heart racing!

NOOSA CUP DAY!

Don’t miss the action of Noosa Cup Day on Sunday 15 October!

General Admission starts at $15 in the Parade Ring Terrace overlooking the Track, Mounting Yard, Winning Post and Super Screen; or enjoy air conditioned comfort in Atrium Dining from $85 with a glass of G.H Mumm or cold beer and 2 or 3-course set menu. You’ll find us in the Champagne Garden right on the Winning Post and Mounting Yard with 5-hour drinks package, 3-course menu from Josh Smallwood, guest MC and private betting facilities from $220 per person. We’ll be taking advantage of the return bus for $15. See you there!

Bookings: www.sctc.com.au

Atrium Dining

Imagine how challenging running multiple business interests can be.

John Caruso adds another episode to our ‘Everyone Has a Story’ podcast series and discovers the importance of self-belief.

PAINTING Dreams

Rebecca Bateman is a woman of many talents and passions. She’s always been fascinated by different industries and opportunities, and has pursued her goals with courage and creativity. From organising dream weddings, to running successful gymnasiums and fitness centres in Australia and the Cayman Islands, to launching a chain of popular art and wine studios, Becc has done it all.

She’s a female entrepreneur who has learned valuable lessons along the way. It’s been a journey of discovery, challenge, and growth; a journey that still has some way to go.

“My first sip and paint art studio opened in 2019 in Hobart, which is where I grew up,” Becc says. “I was introduced to the sip and paint concept while overseas and I thought, Hobart is invested in culture and the arts, so it should do well.”

Although not a painter herself, the sip and paint concept spoke to non-painters who simply wanted to ‘have a go’ to see what inner creativity could end up on canvas.

“I just loved the concept because it made painting and learning the steps so easy, no pressure and a lot of fun,” Becc said. “My mum was an art teacher and she still dabbles in it, selling paintings and so forth, so I was always around that kind of thing.

“While I’m involved in the collections that we bring out and I have a lot of say in what I want to see in the studios with

Frida’s Sip n’ Paint, as far as actually painting the paintings and taking the classes, I hire staff to do that.”

Was a career path surrounded by paints, brushes, and canvas always on the cards?

“I wanted to be an actress or a musician,” Becc laughs. “I ended up a wedding planner for ten years, and I enjoyed that experience.

“I liked working on the finer details and loved designing weddings - from what guests will see as soon as they walk into the wedding space, music, the layout, and the experience. I brought a lot of those ideas to Frida’s.”

The are many strings to Rebecca’s bow.

Franchising a chain of gyms has been something the entrepreneur has been working on for many years.

“I have an F45 studio in the Cayman Islands where I lived for eight years,” she says. “I set up the wedding planning business over there first, then the gym.

“I knew the area and I knew it would do quite well. When it comes to any business venture, you’ve got to have confidence and believe in what you’re doing and just give it a red-hot crack, and if doesn’t work, what’s the worst that’s going to happen? That’s my mindset.”

Juggling a home life, raising kids, and running multiple businesses makes for a

full dance card.

“There are two kids, a twelve-year-old and a nine-year-old and to be honest, the more that the brands grow, the easier it gets with children,” she said. “I think that’s because we have so much more support now.

“When I started the wedding business, it was just me. I was up until two in the morning trying to do everything and it was the same when we opened our first studio, but as we grew, the team settled into their roles, so it makes things a lot

easier to oversee everything.

“I still work full time, but I get to go home and be with the kids at the end of the day. Put in the hard yards at the start, and things will fall into place.”

There’s a lot of pressure on teenagers and twenty-somethings to have a career all planned out at a very early age. Many will argue that there’s plenty of time to decide, and no single path is definitive.

“I didn’t have a plan of what I was going to do as a career,” Becc says. “I’ve taken every day as it comes. I’m 40 now and I look at the things I’ve done and I’m comfortable with that. I think it’s pretty good and I’m proud of my achievements, however I’ve still got a lot to do. I want to open more studios!

“There are currently nine Frida’s studios around Australia, six of those are franchised and my franchise manager and I want to expand into Victoria and New South Wales.

“There’s also a gym brand, NOFOMO, that I started in 2021 which is also a franchised business and outside of that I’d like to study and get back into music.”

You can listen to the complete chat with Rebecca Bateman on our Everyone Has a Story: Conversations from the Sunshine Coast & Noosa podcast, available where you get all the good podcasts from.

I’m 40 now and I look at the things I’ve done and I’m comfortable with that. I think it’s pretty good and I’m proud of my achievements, however I’ve still got a lot to do.

PHOTOS: SUPPLIED

CRUISEControl

Paltrow and Hughie Lewis

In the words of that famous duet by Gwyneth

“I love it when we’re cruisin’ together” and there’s nothing like cruising the majestic Noosa River aboard a luxury boat purposely designed for good times.

Surrender all control and allow the dedicated crew of the M.V. Catalina Noosa to take you on a journey of discovery where you are guaranteed to fall in love – with the music, the food, the drinks, the view and the vibe!

The family-owned business was borne out of a desire to celebrate and connect with Noosa’s beautiful waterways – and they deliver it with luxe.

Tailored tunes, creative cocktails and fabulous food delivers amazing moments that flow as effortlessly as the tide while guests enjoy the stunning waterways and indulge in all the best life has to offer.

Bright, open and contemporary, Catalina is beachside luxury without compromise – the perfect setting for guaranteed good times.

Catalina’s core cruises offer something for every occasion. Here’s the lineup of luxe experiences on offer regularly:

FRIDAY NIGHT SOCIAL

Classics | Soul | Funk | Hip-Hop |R&B

Fridays, 6pm-8.30pm

Friday knock-offs were never so funky! Grab your crew and groove to the cool sounds of the Coast’s hottest DJs, including Stevie G; DE SAINT and Jamie Vale. Enjoy the sunset market-style menu and choose your favourite cocktail (or two) to cruise into the weekend! Best for: shaking off the week that was.

LUNCH ON THE WATER

Disco| Soul | Down Tempo| Lounge

Saturdays, 12noon-2pm

The perfect combination of everything we love about the Coastal lifestylewarm sun, clear skies and a cool breeze rolling off the water to create an unforgettable cruise experience. Indulge in a progressive roaming menu showcasing some of the region’s best produce served with a fusion of sounds by DJs dedicated to making the good times roll. Grab your favourite brew,

bubbles or wine or trust the resident mixologists to shake, stir and mix the perfect cocktails for your pleasure. Best for: a luxurious Saturday.

TROPICALE

Tropical + Deep House | Disco | Dancefloor Anthem Remixes

Saturdays, 4pm-7pm

Take your Saturday afternoon to the next level with Tropicale’s Saturday afternoon beach club vibes - on a boat! Hosting the best local and national touring DJs spinning disco, deep house and dancefloor anthem remixes served with a market-style menu and cool cocktails. Dance into dusk with a stunning sunset on the Noosa River.

Best for: party with your pals!

SALTWATER SUNDAYS

Lounge | Tropical, Classic + Minimal House | Sunset Beats

Sunday afternoons

End the weekend in style with a laid-back, beach club vibe enjoying cocktails and a market-style menu to a backdrop of lounge, tropical and classic house beats as the sun sets on your

weekend. The perfect way to celebrate a stunning Noosa sunset – and to set you up for the week ahead.

Best for: cruising into the week ahead. For the ultimate experience book the VIP Lounge with uninterrupted river views on the aft (back) upper deck; priority boarding and check-in with your VIP Host; a welcome cocktail from your personal bartender; a tailored marketstyle menu; and a Polaroid film to capture the magical moments.

Best for: groups of 20 for full hire or ten for half hire and to make new friends!

Catalina also offers a unique venue for corporate events and celebrations for up to 160 passengers and the crew are on a mission to deliver an unforgettable experience – from tailoring a bespoke menu and drinks package to selecting the ideal mooring and cruising locations for stunning vistas from sunshine soirées to starlight celebrations.

Keep your eyes peeled for a very exciting upcoming collaboration with one of their favourite local restaurants. Pre-register your interest at events@catalinanoosa.com.au

Get on board the magic of cruising Noosa River on the stunning M.V. Catalina Noosa. Deb Caruso peruses the choice of cruises.

PHOTOS: SUPPLIED

BLISS Beachside

Just moments away from Noosa’s beach, bush and bars, it’s clear to see why the newly revamped Netanya Noosa has been a favourite with guests for almost three decades, discovers Rebecca Jamieson Dwyer.

If you were to conjure up the prime location for a Noosa holiday, it probably wouldn’t get much dreamier than being nestled between Hastings Street and Main Beach, right next to the iconic Surf Club and just a hop, skip and a jump away from the breathtakingly beautiful Noosa National Park.

Located in this enviable spot, Netanya Noosa offers a boutique hotel experience for those looking to make the most of the stunning scenery, exquisite dining and world-class shopping that Noosa offers with everything on your doorstep for the ultimate relaxing and hassle-free experience.

“Being right in the centre of everything, you always have something to do,” enthused Danielle McKenna, whose father Don Farrow founded Netanya Management back in 1994.

“You can go to the beach, go for a walk to the National Park and watch the surfers, enjoy oyster happy hour at the restaurants, or indulge in breakfast or lunch at all sorts of amazing cafés. People find their favourite places that they love, but the beauty of Noosa is that there’s always something new.”

Netanya Noosa has recently had a major renovation which continues the journey in providing the type of luxury visitors are craving.

The spacious, stylish apartments each have a personality of their own and feature one, two or three bedrooms, offering spectacular views across the sparkling Laguna Bay or out onto the hustle and bustle of Hastings Street.

The exceptional service matches the luxe aesthetics, with a friendly, experienced team that is happy to go above and beyond for guests at any time.

Creating memories

“The long-term relationship we have with our valued apartment owners speaks volumes of the quality of service that our dedicated team provide,” said Danielle’s husband Glen, the resort’s Chief Operations Officer. “We offer daily service to the rooms, and nothing is too much trouble for our team – whether you want an extra blanket or pillow, a bottle of champagne, or even some steak or sausages for the BBQ.”

Aptly for a business that’s been owned by the same family for years, the hotel is a popular spot for other families, with many guests visiting year after year.

“People have told us ‘I used to go with

my parents’ or ‘I used to bring my kids and now I bring my grandchildren’, so we’ve really seen that generational impact,” Danielle said. “Creating memories for generations is something that’s second nature to us.

“It’s really nice to have such strong repeat business and know that people are building lasting memories here with their loved ones. We try to make sure when people come back they feel special, and that our service offering is constantly evolving so things are a little bit different each time.”

Another drawcard for families (and everyone, really) is the safe, enjoyable swimming conditions Netanya offers, with the calm, north-facing Main Beach – where children can paddle between the flags under the eye of watchful lifeguards – just moments from the resort, as well as Netanya’s own beachfront pool that’s heated to 28 degrees and features a shallow area for its smallest visitors to splash around in.

for generations is something that’s second nature to us.

Thankful for the protection the lifeguards offer, the business has a special relationship with neighbouring Noosa Heads Surf Lifesaving Club, giving back by sponsoring one of its boats.

“Supporting the local community is something we’re very passionate about, and we can’t think of anything more amazing than the service the surf lifesaving team provides,” said Glen.

Danielle and Glen are also committed to supporting local and Australian brands in other areas of the resort, using plenty of Sunshine Coast and hinterland produce in their relaxed on-site café, Providore on Hastings, where guests can experience the flavours of the region; alongside partnering with iconic Australian wine brand Penfolds and local gourmet producers for their decadent in-room hampers.

The Resort boasts a range of fashion boutiques from Bellissima, Sabbia and Palm to Tommy Bahamas to explore before enjoying the views at Sails restaurant - and a gelato from Massimo’s is difficult to enjoy only once.

Sustainability is something they’ve incorporated both through a soap recycling scheme – where soap remnants are collected and reprocessed into new bars before being distributed to disadvantaged communities in Australia and overseas – and the utilisation of a Queensland-based linen servicing company that uses innovative water and energy-saving technology.

Sadly, Danielle’s father Don passed away in 2017, but his close friend Victor Danko – who joined Netanya Management as a business partner in the mid-nineties – continues to be a big part of the brand, providing support and encouragement to Danielle and Glen as part of a relationship that binds the two families.

“I remember Don persuading me to

come on board by saying it would be something for us to talk about over a game of draughts in our old age,” smiled Victor. “He was very successful in the advertising industry before founding Netanya Management and had a great eye for quality and detail, which is part of the reason the hotel feels so special.

“I wish he was still with us.”

And for Danielle, taking on the mantle of the family business is a way to feel

close to her father and keep his memory alive: “He still guides a lot of our decisions and strategies,” she said.

What are the key elements for Danielle that make up a dream Noosa weekend?

“Family time is easy in Hastings Street, along with enjoying all the amazing experiences in the region, from the ocean, river and the hinterland,” she said. “It’s just so beautiful here; it feels like being on a tropical island.”

Glen & Danielle McKenna with Victor Danko

PHOTOS: SUPPLIED

PHOTO: MEGAN GILL

Artist Impression

CITY OF THE Future

Almost a decade ago, Sunshine Coast Council announced plans for a City Centre to be built on a patch of land that was at that time, a golf course. The vision was bold, yet necessary to unite a region and stake its claim as a City of the Future.

Owned by Sunshine Coast Council and being delivered as a partnership with SunCentral Maroochydore Pty Ltd and Walker Corporation, this $2.5 billion, 53-hectare project site is the largest greenfield City Centre in the country.

Mayor Mark Jamieson said Sunshine Coast Council’s vision for the Maroochydore City Centre – which is shared with Walker Corporation and SunCentral – is to create a vibrant hub of commercial and cultural activity, underpinned by outstanding liveability, technology and innovation; a truly contemporary 21st Century city centre.

“Residents, local businesses and visitors are already benefiting from what has been delivered in our new City Centre and these benefits will only expand as the development continues,” Mayor Jamieson said.

“We are rapidly creating a city centre which our community can be proud of, and which will become a magnet for new investment and generate enduring employment for residents.

“It will also host an Athletes Village during the Brisbane 2032 Olympic and Paralympic Games with opportunities to deliver a long-running legacy and benefit for current and future generations.”

SunCentral CEO Amanda Yeates said the past 12 months has seen significant growth, with more to come.

“In the next few years, there will be more than a thousand people living here and triple the number of workers,” she said. “That will make the City Centre the economic heart of the Sunshine Coast and our role is to make sure that we stay true to the Sunshine Coast values and build a place for community, creatives and business.

“People choose to come here for a

reason and we want to make sure that what we are creating aligns with those values. Our partners at Sunshine Coast Council and Walker Corporation share that commitment.”

Amanda said the Maroochydore City Centre was leading the way in urban renewal – and would set a benchmark for future developments across Australia with a mix of commercial, medical, retail, dining, entertainment, arts and cultural facilities plus premium accommodation and residential precincts.

“This is the future for businesses who want to position for growth and I think that’s exciting,” she said. “By 2032, when people say they’re going to the city, they won’t be talking about Brisbane; they’ll be referring to here. And to achieve that, we need to have a cultural and social offering and something that connects the people in addition to the great activities underway at the Metropolitan (the MET).”

Amanda said a focus on interaction with the natural environment was also a key consideration with 4o percent of the site to be integrated as open space parks and waterways.

“This is a shared focus on responsible placemaking in the City Centre: creating quality places that people want to live work, play and learn,” she said.

“Investment within the City Centre will continue to grow as more national and international businesses call it home and together with Sunshine Coast Council and Walker Corporation, we’ll continue to leverage our collective efforts to shape a city that reflects the needs of the community today, and into the future.”

Walker Corporation CEO David Gallant agreed saying the City Centre would be a highly connected, vibrant hub of commercial and cultural activity anchored by technology and innovation.

“We have over 50 years of experience delivering some of the most complex urban transformations in Australia, so we have a strong understanding of the key placemaking attributes needed to make the Maroochydore City Centre one

of the country’s best CBDs, keeping more Sunshine Coast families and their kids living and working locally,” he said.

David said key ingredients included energy-efficient premium commercial buildings, surrounded by a diverse housing supply, connected to great retail, restaurants and cafes, open spaces for recreation, as well as health facilities, all delivered in conjunction with quality transport infrastructure.

“We are committed to creating environmentally and socially sustainable solutions for the long-term benefit of the city, community, and the thousands of workers and residents who will be commuting to and from here each day bringing more jobs, housing and amenities, enabling the region to become a world-class, well-connected destination where people want to live, work and visit.”

50 FIRST AVENUE

Walker Corporation’s first commercial tower within the Maroochydore City Centre is a $90 million,15-storey commercial tower with large open floorplans and space for more than 800 jobs just 800 metres from the beach and 10 minutes from the airport. This ‘new level of sophistication’ includes:

• Approx. 10,000 sqm of commercial floor space featuring 1,000+ sqm floorplates

• First-class end-of-trip facilities (bike storage, showers, amenities, and lockers)

• Concierge service

• Rooftop communal space for tenants

• Four levels of car parking

• A NABERs 5-star energy rating. Find out more: www.walkercorp.com.au/ commercial/maroochydore-city-centre

It’s not every day that a City Centre is built from the ground up. Deb Caruso discovers what’s at the heart of the emerging Maroochydore City Centre.

IMAGE:

50 First Ave Artist Impression

SUN’S UP TO SUMUP

When Malcolm Areington was put in charge of launching global fintech company SumUp in Australia, he thought Sydney was the best place to be.

It didn’t take long before fond memories of holidays to Noosa and a yearning for the Sunny Coast lifestyle triggered new thinking and a bold move north.

“I’ve got a love for Noosa and the Sunshine Coast,” Malcolm says. “We’ve been coming here for a long time; we have family here and it’s always been a destination for us.

“I am South African by birth and I have lived in London and Asia, but this place is beautiful. It’s like a cleaner, safer South Africa and it’s just a great lifestyle, with the water and the sunshine. We are so blessed to live here.

“I was fortunate that the Australian government awarded me permanent residency as part of the global talent visa, because of my skills in fintech, so I decided to make my home in Noosa.

“We have plans of building our team here on the Sunshine Coast and I felt that if I was in Queensland, that allowed me to look at top universities and within the working environment to find good talent.

“I was originally in Sydney, but I quickly realised that if SumUp wanted the opportunity to have top-grade talent, I’d have to come out of New South Wales and Victoria. Fintech is definitely growing in Queensland and there’s a real push to create regional hubs.”

Malcolm said that being based here also meant they could offer a lifestyle that attracted and supported good talent.

So, what exactly is SumUp?

It is a private company that was founded in the UK in 2012 offering pointof-sale payment devices.

Its mission is to empower small businesses and entrepreneurs with affordable and easy-to-use payment solutions including the Air Card Reader to suit every business.

SumUp has expanded its reach across the globe since 2012 and is now serving

Global payments company SumUp has launched in Australia and its headquarters have been purposely located in the best part of the nation, right here on the Sunshine Coast. Bec Marshall talks to the man at the helm about growth plans, the fintech boom and what’s in it for local small business.

payments,” he said. “We think we’ve found the sweet spot of a once-off fee for a device and a flat fee of 1.75% per transaction, irrespective of what cards you use.

“Our competitors have been in the market for 10 years. We’re a late entrant to the market here in Australia and we accept that, but all we want to do is demonstrate the value and reassurance of our brand and give consumers greater choice.”

Devices are available on Amazon, the SumUp website and soon to be other channels in Australia.

millions of merchant customers in 35 countries including in Europe, Latin America and North America. Australia is market number 36.

“Australia has always been on the strategic roadmap for SumUp,” Malcolm says. “Once we have a sound base here, then we can scale a slightly different solution into Asia. It’s a different, faster market there, and we could potentially use Australia as a regional hub for the Asia Pacific.”

SumUp devices can be used across any type of business sector, however its target customers are small, micro and nano merchants up to mid-tier SMEs who want to accept payments online or in person, via the tap of a phone or card.

“We want to be able to give merchants a choice outside of the traditional banks and other competitors within the market,” Malcolm says. “There hasn’t been enough choice for customers to make a sound decision.

“If someone has a Sunday market stall or a food and beverage business or a freelancing side hustle, we allow them to accept payment with a SumUp device that connects seamlessly to their phone, iPad or tablet.”

Malcolm said SumUp’s point of difference was the transparency on pricing and the cost of the device.

“We offer merchants a simple, accessible and inexpensive way to accept

Malcolm praises the 150-strong overseas team from SumUp who worked to “get Australia up and running” while he managed meetings at all hours across multiple time zones.

He’s appreciated being able to offset those long working hours with walks along Noosa River with his wife Charissa and their French bulldogs, Blue and Daisy.

Malcolm’s professional background is diverse, to say the least. He has played rugby internationally and worked in confectionery and building materials. But he has a passion for payments.

“I’ve been working in fintech and payments for 14 years,” he said. “It has evolved so quickly in that time and is dynamic and forever changing.

“As a consumer, you don’t realise the complexity behind the simple action of tapping your card. The technical work that goes into it and the regulatory landscape that allows that payment is unbelievably complex.

“There are interactions between the bank issuer, card schemes, the merchant and customer and it has to happen seamlessly within a split second.

“The world moves around money and of course, payments are a massive part of that. If payments don’t happen between a buyer and a seller, nothing occurs.

“That’s why I’ve been in payments for so long. SumUp plays a crucial role in keeping the world of commerce turning.”

Malcolm Areington

Fifth-generation eucalyptus oil distillers have started a natural cleaning revolution. The Australian Eucalyptus Oil Company is on a mission to help people cut toxic chemicals and fragrances from their lives. Bec Marshall investigates.

BE GONE, BY GUM! Chemicals

When pioneering Anne McKean took out a license to distill eucalyptus oil out the back of Bendigo in 1895, she could never have imagined that the same business would be operating five generations later - or that her products would play such a powerful role in stopping the sinister rise of toxic chemicals in modern-day homes.

Today, that business is known as The Australian Eucalyptus Oil Company and it’s just opened a shopfront in Noosa Junction to complement its thriving shop in Bendigo and online store.

But back in the late 1800s, Anne’s product was known as Helping Hand Eucalyptus (and later Bygum Eucalyptus) and her distillery was situated in a tiny town called Arnold. Or Arnold West, to be precise.

As family stories go, it’s impressive. Anne used to go out into the bush every day, walking three kilometres in and three kilometres out, with a sack on her back to collect eucalyptus leaves.

She would come home, stew them in a pot, skim the oil off the top and trade it for spices and other goods when bartering with travelling salesmen.

Over time, the market and Anne’s operations grew, and she employed local cutters to collect leaves and distill the oil in larger volumes.

Family archives feature a magnificent series of stunning black and white photos capturing Anne’s enterprise. Taken by Vincent Kelly in 1923, they show a remarkable outdoor set-up with a large shed and still, and groups of cutters with piles of gum leaves and horses and carts.

But perhaps the most striking image is that of Anne, resplendent and imposing in black period dress, standing to the left of the still. Smoke billows from a nearby chimney and you can properly imagine the heat and the dirt and the smell in this great show of industry.

Although she’s turned sideways and her face is not visible, Anne’s posture, the no-nonsense grasp of the closed umbrella by her side and the direction of her gaze speak volumes. She watches the action before her intently, supervising the men at work.

“It was very unusual for a woman to start a business back then,” said Tony Taig, Anne’s great-great-grandson and now Managing Director of the company.

“It’s a pretty incredible story and people are always amazed to hear about how it all began.

“We got our first licence in 1895 and we’ve been cutting the same trees to make eucalyptus oil ever since. We cut them off at the stump and you think they’ll never grow back again, but they do. Every two years we do the same.

“So, ours is one of the most sustainable businesses in the world.”

It’s also one that produces the strongest smelling eucalyptus oil in the world, thanks to the Blue Mallee source trees, known for having the strongest scent of all the eucalyptus varieties.

Anne, who died in 1928, passed on the business to her daughter, then her granddaughter Avis Taig who in turn passed it on to her sons Jeffrey and Peter.

The Taigs established one of the first commercial distilleries of eucalyptus oil in Victoria in the 1960s, selling most of their products in bulk to other companies who added it to their own products.

Tony came on board when tragedy struck the family.

“My father died 13 years ago, and I remember talking to the doctors when he was crook,” Tony said.

“Being a farmer, dad was exposed to a lot of chemicals, but the doctors said that while farm chemicals can be bad, you don’t use them all the time. They said one of the worst ways to get chemicals on your body is in cleaning products.

“So that sparked my mind into thinking we’ve got one of the best

Anne McKean. Credit Vincent Kelly, taken in 1923.

Tony Taig

PHOTO: MEGAN GILL

natural cleaning products in the world with eucalyptus oil, we should try and make cleaning products out of it.

“I worked with another person to create a multipurpose cleaner and laundry powder, and then after that we expanded into other products and now, we’ve got something for cleaning every part of your home as well as essential oils and body products made with Castile soap – which is the most natural soap you can get.”

Tony moved to the Sunshine Coast with his wife and two children last Christmas, choosing to open a store in Noosa Junction.

Unlike many businesses, COVID-19 was a blessing for The Australian Eucalyptus Oil Company.

“We made a sanitiser in about day after the pandemic started,” Tony said.

“My wife started noticing some chatter on social media and she suggested we start selling it. We had it ready within a day and it went crazy.

“We were supplying chemists and we went from 25 customers in our store per day to 180; and our online orders went from 20 a day up to 200.

“We ramped up production and we had to get family and friends to come in and help us – we struggled to get on top of the orders for about a fortnight, but we eventually got there.”

These days, the business has 20,000 customers across Australia and enjoys a 4.9-star rating out of more than 2,000 online reviews.

GIVEAWAY

The team at IN Noosa love to stay clean as naturally as possible so we’ve put together the essential “IN Noosa Clean Cleaning Kit” – and you have a chance to WIN IT!

Say goodbye to chemicals and hello to a healthier household!

Scan the QR Code for more details and to enter.

TIME TO COME CLEAN?

Entries close Friday 27 October. Prize pack is valued at over $150. Winners must be able to collect the pack from The Australian Eucalyptus Oil Company store 8/29 Sunshine Beach Road, Noosa Heads

“Customers love the no chemicals and the fact that they’re not smelling those weird fake fragrances. We are completely non-toxic and we use real essential oils that are made in Australia,” Tony said.

“We also have a ‘My Blend’ range. So, for example, if you like grapefruit orange and lime, we can make it up for you for your own special cleaning products.

“Heaps of people say to us that they used to go to a certain place for holidays and it always smelled like lemon myrtle and eucalyptus... and they want to feel like they’re back in that spot when they were a kid again. So we make it up specially for them.

“Whatever way we can, we are trying to get people to use less chemicals.”

And that can only be good for our bodies and the environment.

In 2018, a Norwegian study measuring lung function in people over a 20-year period found that using cleaning products can be as harmful as smoking 20 cigarettes a day.

In Australia, common cleaning product ingredients like ammonia, phthalates and volatile organic compounds are linked to respiratory diseases and cancer. Some toothpaste and shampoos also contain harmful ingredients such as sodium lauryl sulphate and butylated hydroxytoluene (BHT). Chemicals used in household cleaning products are safety-checked by a federal government agency known as the Australian Industrial Chemicals Introduction Scheme. They are responsible for advising state and territory government regulators on the safety of industrial chemicals used in Australia.

Do natural products cost more? Ultimately, no. For example, Tony’s laundry powder costs $27.50 for a 1.5 kilo pack. It’s more expensive upfront, but it lasts longer and works out cheaper in the end. Tony says you only need 15 grams per wash, compared to other brands which require 90 grams. Isn’t it time to come clean?

www.australianeucalyptusoil.com.au

We’re trying to educate people that cleaning products from the massive companies contain harmful, toxic ingredients like carcinogens and endocrine disruptors. We just want to get chemicals out of people’s lives.

PHOTOS: SUPPLIED

For over 125 years, our family-operated eucalyptus oil distillery has proudly been the world's oldest and most trusted producers. With five generations of hand-crafting natural products, our range is the finest natural cleaners money can buy. Chemical-free cleaning for a non-toxic home and better for the environment.

COME AND VISIT OUR NEW STORE IN NOOSA HEADS TO EXPERIENCE THE DIFFERENCE

THE

Shop 8, 29 Sunshine Beach Road, NOOSA HEADS

www.australianeucalyptusoil.com.au

ESSENTIAL OILS • ROOM SPRAY • LAUNDRY POWDER • MOSQUITO REPELLENT • ALL NATURAL CLEANING

PARADISE Vibes

Georgia Beard discovers a seaside sanctuary with community connection at the heart of local life.

The Village at Peregian Beach has welcomed us onto its idyllic stretch of sand and scrubland for thousands of years – from the Kabi Kabi people moving about the waterways and wallum to families settling in the fledgling township to residents now enriching the community for the future.

This seaside paradise captures and preserves secluded peace of Noosa’s past – a place where locals live on permanent vacation and landscapes flourish.

Connections are made on sprawling beaches, parklands and a Village Green surrounded by family-owned cafés, restaurants and retail.

Laughter and live music drift across the town from Peregian Beach Hotel to Pitchfork Restaurant; dog-walkers drop into their favourite coffee haunts and snack houses; shoppers wander from eclectic boutiques to wellness hubs, all within strolling distance.

There is nothing else like it in Noosa – and you’ll never want to leave!

From doggy days out to outdoor movies and live entertainment, community connection will flourish in Peregian Beach Village over the school holidays from 16 September to 1 October with Village Flicks, Doggy Vibes and Twilight Vibes with live music in the Village Square.

When businesses, families and friends come together to make magic, we know the small-town spirit of Peregian Beach isn’t going anywhere!

Visit The Village Peregian Beach and soak up the vibe!

GET THE VIBE!

VILLAGE FLICKS Family-friendly flicks under the stars in Peregian Park from 5.30pm.

Thursday 21 Sept: DC League of Super-Pets

Thursday 28 Sept: Super Mario Bros.

DOGGY VIBES Paw-some fun with market stalls, fashion pawrades, raffles, live music and entertainment. Raising funds for Sunshine Coast Animal Refuge (SCARS) and RSPCA Noosa.

Sunday 24 September, 8am-1pm

TWILIGHT VIBES enjoy live music as the sun sets in the Village Square.

Friday 22 & 29 September, 4pm-7pm

Look out for Go Noosa Free Holiday Bus Follow The Village’s Facebook page and www.thevillageperegianbeach.com.au

SCAN the QR Code to read the latest Village Vibes online NOW!

IMAGES COURTESY OF @VISITNOOSA

WITH STAR-SPANGLED EYE-POPPERS Noosa Alive!

From the Hinterland to the sand on Noosa Main Beach, a diverse, international-standard program of events filled hearts with music, art, laughter and joy, says Helen Flanagan.

Over ten glorious days and nights, Noosa alive! 2023 celebrated its 21st birthday with absolute gusto and powerful energy that exceeded expectations, smashed records with soldout events, and broke new ground.

“We crossed the finishing line in a blaze of glory,” said ecstatic Festival Director Ian Mackellar. “From dance parties and Opera under the Stars on Noosa Main Beach, world premiere performances with the Queensland Ballet, an intimate evening with the sublime Meg Washington and Paul Grabowsky to the jaw-dropping performances of Cirque Bon Bon Encore, and so much more.

“Heralded as the best program ever, audiences continuingly expressed gratification for so many wonderful world class events, Aria award-winning artists, scrumptious lunches, film with food and our new creative association with Sunshine Coast Screen Collective; a riveting and topical literature events program, and of course the bright icing on the festival cake was the opening weekend party on Noosa Beach and the equally exciting finale weekend called ‘alive in the Woods’ aka Noosa Woods.

“Headliners Kate Ceberano, Vika and Linda, Emma Pask, Rhonda Burchmore, Raw Ordio, Bobby Alu, Amy Whitehouse Show Band, Rob Edwards, TOBiAS, Sari Abbott, Tjaka, Ampersand and numerous support acts performed in front of super enthusiastic crowds.”

A personal highlight for Ian was presenting the second year of Noosa STARS alive! finalists and young stars of the future aged 8 to 18. Guest judge Rhonda Burchmore was blown away with the calibre and talent of the 10 final acts however after a difficult decision, vocal duo Tatum Furniss and Harriette Larner who performed a vocally polished and

entertaining Taylor Swift mega mix, received the $1,000 prize and a guaranteed performance at next year’s festival.

On what is generally regarded as the coldest week of the year at Pomona, it was snug inside the historic Majestic Theatre for Slow Food Noosa’s Film With Food. Celebrated chef Matt Golinski joined fellow chefs Luigi Logrieco and Alberto Vitassovich of Lucio’s Marina Restaurant, and Glenn Bowman of Pitchfork Peregian Beach to present a three-course Italian menu, inspired by the film, The Perfect Dinner, a delectable immersion in the world of Italian cuisine.

“Another brilliant festival,” agreed effervescent Damien Anthony AveryRossi. “We so enjoyed the Alive in the Woods event with amazing performers, and I haven’t danced so much in ages!

“Of course, the absolute highlight for me was sharing the stage with my dear friend for our show, Rhonda Burchmore: Up Close & Personal with DAAR. Such fun and no one knows how to work a room better than Rhonda! One guest said it was the best offering they’d ever seen at the festival… and you can bet I had him put that in writing!”

Festival patrons Dr Ian and Johanne Wright were thrilled to sponsor the Queensland Ballet and “as usual Li and his amazing young ballet stars did not disappoint. As a half Scot (Johanne), I was blown away by the first ballet called Tartan. The Festival really had something for everyone, and we loved everything.”

Similarly, patrons and devotees, John Deshon AM and Gwenyth Yuill who were passionate about the ballet; Film with Food; Seafood Seduction at Ricky’s Restaurant with a lovely trio playing;

… dazzling acrobatic performances on a relatively tiny stage demanding no-fault precision at high risk.

Vika and Linda

PHOTOS: MEGAN GILL

Seaside Vibes at Noosa Alive!

Rhonda and Damien-Anthony; Kate Ceberano; and the show-stopping Cirque Bon-Bon Encore.

“What dazzling acrobatic performances on a relatively tiny stage demanding no-fault precision at high risk,” said John, “also supported by flamboyant dancing and skilful juggling. Tenori Under the Stars (on the beach) was enhanced by harpist Hayley Erin who played with great artistry, soprano Laura Coutts a knockout, and overall, a splendid event.”

Host/MC extraordinaire for Tenori

Under the Stars was John Caruso who began the evening by offering to play roadie for harpist Hayley Erin commenting on the size and shape of the instrument only to learn it was as light as a feather. He then went on to remind Noosa Alive organisers that with a surname like ‘Caruso’ he was bewildered why they hadn’t asked him to perform. “There’s always next year,” he said.

The Australian Chamber Orchestra led by Richard Tognetti and vocalist Satu Vänskä, delivered a program to “exhilarate the senses” - an amazing compliment from our own Georgia Beard, aged 21, admitting it was her first

encounter with live classical music.

“I’m a bit of an old soul mostly sticking to alternative rock and folk, but the power of the music was palpable from a tumultuous symphony by Wojciech Kilar, stirring and sombre compositions by Mozart, Bach and Dvořák, to enchanting us with Danish folk dances and vocal pieces by Kurt Weill and Randy

FREE BUSES EVERY WEEKEND

Newman. Now I’m desperate for more!”

In true Emma Pask style, she was incredibly happy spending a Sunday afternoon in Noosa Woods making music for a delighted fan-filled audience.

“A huge thank you for having us, and to all the amazing behind-the-scenes volunteers, who give their time generously and work tirelessly to help bring the festival to life,” Emma enthused. “Bravo! Here’s to next year! Can I come back, and bring a Big Band?”

Noosa alive! 2023, which attracted more than 15,000 attendees to ticketed and free events including Noosa Regional Gallery’s Floating Land and Rising Seas outdoor exhibition, will be blasting off with more festival fun and fabulosity from 19 to 28 July 2024, its 22nd year.

See you there!

noosa.qld.gov.au

Kate Ceberano

PHOTOS: SUPPLIED

Alive in the Woods

TREADING Lightly

Noosa’s non-profit environmental heroes unite to Tread Lightly and preserve the beauty and biodiversity of our landscapes for future generations, as Georgia Beard discovers.

On the shady shoreline of the Noosa River over a year ago, Tourism Noosa launched the Tread Lightly program to celebrate and safeguard our biodiverse region.

Since then, scores of locals, visitors, corporate groups and school groups have embarked on light-footed adventures across our bushlands, beaches and waterways.

They have combed our coastlines for plastic waste; planted native trees along our hinterland walking trails; counted and encountered migratory and native shorebirds on our estuaries and islands; and discovered oyster reef restoration below the surface of our rivers.

These hands-on activities are empowering our communities to lighten their environmental footprint. While tourists offset the impacts of their travels, locals grow more connected to the ecosystems in which they live.

“As we all know, Noosa has an ‘essence’ about it that is easy to see and feel but sometimes hard to explain,” said Juanita Terry-Bloomfield, Tourism Noosa’s Head of Tourism Sustainability & Program Design.

“The preservation of its natural beauty has been born out of years of tireless efforts of many people before us.

“We aim to educate visitors on why Noosa is as special as we all know it is and what it takes to not only sustain but to also regenerate a destination.”

With six initiatives under the Tread Lightly program and more activities on

the boil, groups in the environmental not-for-profit arena are driving this mission, from Noosa Biosphere Reserve Foundation to Noosa & District Landcare and Noosa Integrated Catchment Association.

“We have also been working with Terri Waller at SevGen, a social enterprise notfor-profit organisation in Noosa, and hope to help deliver an excellent indigenous experience enjoying the yarns and Forever Fruits of Terri’s Galeru native fruit orchard in the Noosa hinterland,” Juanita said.

Tread Lightly’s all-encompassing response fulfills the Noosa Council’s vision for a circular economy where zero waste is championed, resources are valued, and nature is protected.

Setting an ambitious target of zero net emissions by 2026, Council recently delivered the From Waste to Resource: Draft Waste Plan 2023 – 2028 with strategies to improve recycling and divert rubbish from the Eumundi Noosa Road landfill – the source of 63% of Council’s greenhouse gas emissions!

Their action plan considers significant community input from the Your Say: Waste Survey, which found 78% of people in Noosa believe it’s very important to protect our environment with waste reduction.

Over half of respondents also want to take responsibility for their personal waste, access more education and reduce problems for future generations.

After witnessing the damage we’ve

done to our land and wildlife, we’re ready for change. We want to give back more than we take and find our place on Country rather than force it.

Now Tread Lightly is taking vast strides to cultivate this transformation, encouraging us to leave the environment healthier than it was before we arrived! Here are some of the initiatives you can get involved in:

PLASTIC FREE NOOSA BEACH CLEAN-UPS

Be part of the solution to plastic pollution by collecting, sorting and recording microplastics and litter from the coastline, creeks, estuaries and rivers of Noosa, freeing this central ocean corridor for an abundance of marine and coastal animals!

TREES FOR TOURISM – TREE PLANTING

Experience biannual tree planting on

Noosa Tri Team Tree Planting

Noosa Oyster Gardening

PHOTOS: SUPPLIED

Free screening at 7pm every night on the Noosa Visitor Information Centre glass wall 61 Hastings St, Noosa Heads

WELCOME TO KABI KABI

hinterland trails to rejuvenate native bushland, help mitigate erosion and provide protective habitats for over 3000 wildlife species, including local koalas and 700 other species native to Noosa.

ENTER THE FLYOSPHERE – NOOSA SHOREBIRDS EXPERIENCE

Cruising up the Noosa River with the Noosa Integrated Catchment Association, witness shorebirds as they migrate from the arctic circle of Siberia and Alaska to rest and forage on our coastline!

Grab your binoculars and admire the vulnerable bar-tailed godwit, who has travelled over 11,000kms in non-stop migration, or the Eurasian whimbrel – the fastest migrant on the planet!

NOOSA OYSTER GARDENING – ECOSYSTEM RESTORATION

Below the Noosa River, baskets of juvenile rock oyster spat are supporting the recovery of our endangered rock oyster ecosystem with empty oyster shells donated by several Noosa restaurants!

Come on board with The Nature Conservancy and Noosa Integrated Catchment Association to tour these manmade oyster reefs and fish hotels!

ROVING RESTORERS – BUSH CARE & WEED CONTROL

As a volunteer group, Noosa & District Landcare’s Roving Restorers rove around the landscape helping to protect and improve the region’s biodiversity and ecosystem health with weed control and revegetation. For half a day, work side-by-side with these rovers on local private properties to restore patches of native bushland!

EVENT WASTE WARRIORS – SUSTAINABLE EVENTS

Join the Noosa Event Waste Warrior crew and help events reach their sustainable goals by guiding participants, support teams and spectators to choose the right bins for their rubbish and divert waste from landfill.

FAST FACTS

• In 2023, Tread Lightly and Plastic Free Noosa have collected 463.4kg of rubbish.

• During Plastic Free July 2023, 5 Beach Clean-Ups and 57 volunteers removed 103kg of rubbish.

• Since 2019, Trees for Tourism has planted over 6400 trees and sequestered over 800 tonnes of carbon dioxide in each tree’s lifetime.

To find out more and get involved, scan the QR code or visit: www.visitnoosa.com.au/tread-lightly

In the words of our traditional owners the Kabi Kabi people... ‘Wunya Ngulum’ - Welcome

A powerful 6-minute virtual audiovisual experience

Come and see this special telling of the Kabi Kabi story for yourself. Watch traditional custodians share their local knowledge and amazing stories, in this unique projection experience.

Free 6-minute screening every night at 7pm

Plastic Free Noosa beach clean-up

CULINARY Curations

The Curated Plate 2023 offered a glimpse into the future of a flourishing food industry, uniting local makers and consumers over the dining table, as Georgia Beard reflects.

This year, The Curated Plate returned in all its gastronomic glory – a plated presentation of culinary craftsmanship, perfecting the harmony of home-harvested textures, colours and flavours.

Satisfying our appetites after last year’s sample-sized The Curated (side) Plate, this 10-day celebration of artisanal food and drink redefined the meaning of the sensory experience.

We travelled from one end of the Sunshine Coast to the other in search of the experimental and the immersive. From overgrown pastures and winding waterways to refreshingly new haunts and fond favourites, no venue was left empty, and no kitchen left idle.

Four signature events made their debut, encompassing all markets and demographics in the regional food industry.

CRAFTed Food Agritourism Conference projected the future of local agritourism while Paddock to The Curated Plate Presented by Hot91 expanded local palates with a market of homemade fare.

Craft connoisseurs sipped their way through the coast’s favourite breweries, distillers and bars for MooloolaBARS before Riceboi, Sum Yung Guys and Spirit House united with local foodies and musos to deliver a lively Asian Food Festival at Spicers Tamarind Retreat.

After last year’s sell-out success, we

celebrated the union of cuisine and conversation at our second Podcast & Pinot, this time at The Doonan!

As we savoured Head Chef Wayd Bailey’s homegrown long lunch, four guest panellists shared their life stories, from The Doonan’s Rob Comiskey to OzHarvest’s Michele Lipner OAM to DÉ

SAINT to Hot 91’s Sam Coward!

Our foray didn’t stop there! We toured Market Bistro, Bottarga and The Met among Maroochydore’s emerging cityscape to Meet the Sunshine Coast Makers presented by FAN; indulged in a La Dolce Vita trackside feast of food, fashion and entertainment at the Sunshine Coast Turf Club; and savoured gin-infused fare and fiery rum at nil Desperandum’s Rumfire!

This is merely a slice of more than 100 events stretching from Caloundra to Doonan, showcasing over 300 local producers and makers.

As the banquet expanded, so too did the appetite of diners, resulting in a soaring 9,500 ticket sales compared to last year’s 1,500!

“We are all thrilled with the result, and

PHOTOS:

Nutworks Macadamias

The Doonan

Meet the Sunshine Coast Makers presented by FAN

2GR Wagyu MB8+ Sirloin, fermented bunya nut, scorched onion, rosella at The Doonan

Travis Watson, Red + White Wines. Italy vs France Luncheon featuring Locale Noosa presented by The Long Apron

these figures incorporate small boutique experiences with 11 to 25 attendees to full blown festivals that could take unlimited numbers,” said Project Manager Zoe Sparks. “Our Sunshine Coast locals are hungry for what we had on offer, but we drew a large number of visitors too which shows that people are recognising the amazing food and beverage scene we have here.”

As Sunshine Coast chefs, producers, distillers and brewers invited us beyond the dining table, we got to know the people who gather our produce, prepare our plates and pour our glasses –enriching the flavours and the experiences!

The Curated Plate closed the gap between creators and consumes, forging stronger connections as the Sunshine Coast harnesses food tourism in revolutionary ways.

“We are very mindful of involving our local businesses as much as possible and ensuring we set them up for success,” Zoe said.

“One of our key drivers is to ensure that our industry partners do well, so our focus will always be on raising the diversity and quality rather than getting ‘bigger and bigger’.

“We have a lot of plans and ideas already for 2024 and we can’t wait to get the ball rolling.”

Neither can we! Cheers to 2024!

Head Chef Wayd Bailey and Deb Caruso at Podcast + Pinot at The Doonan

Paddock to The Curated Plate presented By Hot 91

Silver Tongue Foods

Foodservices Australia Chef of the Year Tom Hitchcock from Spirit House at Paddock to the Curated Plate

Nil Desperandum presented Rumfire

Hinterland Harvest presented by Tiffany’s Maleny

Italy Vs France Luncheon featuring Locale Noosa presented by The Long Apron

Flavours COMMUNITY Flavours

Georgia Beard savours the heartfelt, homegrown long lunch that was Podcast & Pinot at The Doonan!

When the final weekend of The Curated Plate approached, guests gathered under the lofty gable roof of The Doonan to celebrate Hello Sunshine Magazine’s Podcast & Pinot

As sunlight filtered through the leafy surrounds and views opened to the ice creamery, pizzeria, herb garden and forested lawns, we knew there was no better place to celebrate the union of cuisine and conversation.

Head Chef Wayd Bailey and his talented team delivered four courses farmed, foraged, reared and reeled from our local soil and waterways.

From seared Mooloolaba Prawn to full-bodied 2GR Wagyu Sirloin to native bunya nut, fig and rosella; each dish was expertly paired with four pinot wines. We just can’t stop thinking about that succulent, seared Yellowfin Tuna!

Between every serving, podcaster and MC John Caruso spoke with four fascinating guests from our podcast, Everyone Has a Story: Conversations from the Sunshine Coast and Noosa

OF THE

... four courses farmed, foraged, reared and reeled from our local soil and waterways.

PHOTOS: MEGAN GILL

Woombye Cheese Truffle Brie with Bundaberg Fig Cigars

Mooloolaba Prawn & Noosa Reds Tomato Consommé

Seared Yellowfin Tuna

Director of Comiskey Group and developer of The Doonan Rob Comiskey, Founder of OzHarvest Sunshine Coast & Gympie Michele Lipner OAM; international DJ DÉ SAINT and Hot 91’s Sam Coward shared their colourful stories before coming together for an entertaining and inspiring panel discussion.

As we heard the panellists’ tales of trajectory-altering experiences and self-made success, so too did we discover the lives of those at our tables!

We raised $400 to donate to OzHarvest and the volunteers sold a recordbreaking 40 Sunny Coast Eats cookbooks - which also meant that 40 cookbooks would be donated to clients in need.

The event was homegrown in every sense of the word – one that coaxed our palates to the paddock and our local communities to each other!

Chef Wayd Bailey

DJ DÉ SAINT

Rob Comiskey & John Caruso

Sam Coward

LISTEN IN? Catch all our chats with guest speakers by scanning the QR code below.

Michele Lipner OAM (middle)

SIPS BITES AND

What’s brewing, cooking and happening...

RIVERSIDE SUNDOWNERS

Immerse in soothing ambience in the River Lounge at Lucio’s Sunday Sunset Sessions, pairing a curated Italian aperitivo snack menu, cocktails and drinks with live music from 3.30-6.30pm.

Lucio’s Marina also offers Half Price Oysters from Monday to Saturday, 3-4pm; Happy Hour from Monday to Saturday, 4-5.15pm; and Rapid Lunch

Special from Monday to Friday, 12-2pm.

DON’T MISS our Italian Pinot Grigio Taste Tour wine lunch at Lucio’s on 20 October!

Enjoy four courses with an expertlyguided and fun tour of Italian Pinot Grigios from different regions. $110 pp. Book now!

PORT OF CALL

Experience live music every weekend, local tap beer, signature cocktails and a homegrown menu of contemporary classics at The Marina Bar Noosa, now open under a new name with new owners at Noosa Marina!

THRIVING

THRIVE Noosa is empowering a generation one cup of coffee at a time. Visit Noosa Salvation Army’s new café to raise funds for the Sunshine Coast Independent Living Service and support the hospitality students behind the counter!

ABUELA APPROVED

Manteca Noosa brings their alfajores to the Eumundi Markets, a traditional Argentinian dessert of two shortbread cookies with a dulce de leche filling. Online ordering coming soon!

SPRING REVIVAL

Get into Peregian Beach Hotel for a delicious new spring menu; enjoy stylish sundowners with Palm Springs vibes at Il Porto bar and grab your favourite naturally crafted

wines, craft beer and spirits from the independent bottle shops at the PBH, Celebrations Peregian Beach, and Sunnies

Sunshine Beach - which is set for a retro refresh!

LAZY SUNDAYS!

Every 1st and 3rd Sunday, hit Alba for a special Sunday roast, woodfired pizza and live music! Or indulge in Peter Kuruvita’s fresh new menu, perfect for sharing!

XO-CELLENCE!

Enjoy XO’s new 5-course Tasting Menu featuring Seared Scallop; Charcoal Grilled Lemongrass Quail; Cantonese Roast Duck; Soy Braised Beef Brisket; and Chocolate Mousse for just $68pp!

GOURMET GETAWAY

Experience a Gourmet Getaway with Sofitel Noosa Pacific Resort! Book 2 or more nights and receive 10% off the best available flexible rate before indulging in a local cheese and charcuterie platter in your room on arrival, buffet breakfast every morning during your stay and a 3-course meal for two at Noosa Beach House!

Offer ends 15 December 2023.

BELLA FESTA!

Spring into sensational events at Bella Venezia! Indulge in the Pol Roger Degustation Spring Lunch on 23 September, featuring 5 courses matched with Pol Roger champagnes for $199pp; and the Moët & Chandon Champagne Tasting on 6 October with canapés and three distinct vintages for $95pp.

The STEPS Pathways Charity Melbourne Cup Lunch celebrates Melbourne Cup with bubbles on arrival followed by 2 courses, raffles, sweepstakes, lucky door prizes and Best Dressed for $129pp!

RELISH SPRING

Celebrate a new season of events at Noosa Springs

Relish Restaurant! Indulge in Sunday Sounds on 24 September from 2.30pm to 4.30pm, a 4-course First Friday of the Month Greek Dinner for $75pp on 6 October from 6pm; and Melbourne Cup Lunch for $55pp on 7 November

with race day coverage, prizes and sweepstakes!

YES CHEF!

Meet the new Head Chef Glen Bowman, bringing delicious flavours to the kitchen at Pitchfork Restaurant with four Chef’s Hats and experience cooking in Sydney, Singapore, Bali and London!

Heading up the kitchen at the newly opened Park & Cove, Executive Chef Andrew Wilcox merges timeless culinary techniques with contemporary twists to champion local suppliers!

COAST CLASSICS

Congratulations to local winners at the 2023 Restaurant & Catering Awards for Excellence including Bella Venezia for winning Formal Italian Restaurant for the second year in a row; Tamarind Spicers Retreat for Asian Restaurant and Restaurant in a Hotel/Resort; Humble on Duke for Informal

Contemporary Australian Restaurant; and Verona Pizza & Wine Bar for Informal Italian Restaurant and

Pizza Restaurant! SPIRIT OF SERVICE

Spirit House Head Chef Tom Hitchcock has won Foodservices Australia’s Chef of the Year! Congratulations Tom for this recognition of your well-loved culinary artistry!

OUT TO PASTURE!

Cooloola Farmers Trail returns for harvest on 23 and 24 September! Embark on the self-driving trail to meet farmers, tour farms and buy fresh produce!

SAVOUR THE DATE!

Noosa Eat & Drink Festival is back from 30 May to 2 June 2024! Early bird tickets for the Festival Village launch 27 September. Join the mailing list for exclusive updates, pre-release tickets for the Long Lunch(es), Beach and Restaurant Events and more!

Manteca Noosa

Andrew Wilcox

Lucio’s

Matt Golinski shares his favourite family-owned and sustainable meat producers for a better planet, community and plate.

MEAT TOplease you

September marks the official start of Spring here in the southern hemisphere, but if you didn’t own a calendar, you’d swear it started about six weeks ago.

That’s when all the trees started to flower, we stopped bothering to light the fireplace and packed away the beanies and jumpers.

As weather patterns become more erratic and unpredictable, people in all industries are turning their minds towards ways to make what they do to have less impact on the earth, and none less than the agricultural sector.

‘Sustainability’ is a word that has become a part of our daily vocabulary these days, and for a lot of our local farmers it has become an important part of their business model from not just an environmental perspective, but also considering economic and social views.

Some of the main priorities of creating a sustainable system include building healthy soil and promoting biodiversity, reducing soil erosion, managing water wisely, and using less pesticides and chemical fertilisers which contribute to pollution and degradation.

Producing and selling locally gives consumers access to the freshest and healthiest food, creates employment and keeps money within the community.

COFFEE & DRINKS |

Meat production has always had a reputation for being high impact on the environment, but we’re lucky enough in this region to have a number of dedicated farming families who care deeply about the welfare of their animals and the land they’re grown on.

Below are just some of the options available in our region if ethical and sustainable carnivorous eating is on your radar.

PIGGY IN THE MIDDLE

Dean and Kate Mayne produce pastured free-range eggs and Berkshire pork and smallgoods on their ex-olive farm property in Kilkivan, north-west of Gympie. Dean does fortnightly home deliveries across the Sunshine Coast and

you’ll find a range of his bacon and salami at any of the White’s IGAs. For more information and stockists

www.piggyinthemiddle.com

BENDELE

Fred and Sarah Sterns grow free range chickens and turkeys also in Kilkivan (in fact they’re Dean and Kate’s neighbours). They offer free range and organic poultry as two different options. You’ll find their products at Organika Noosa, Sunshine Coast Organic Meats, Eumundi Meats, Wright Cut Meats, Cooroy, Pomona and Peregian IGAs, Maleny Butchery and Greensmith Grocers, Birtinya. They’re also at Noosa and Kawana Farmers’ Markets and Yandina Country Markets. www.facebook.com/people/Bendele-FARM

PHOTO: KATJA ANTON

Forage Farms

BIMBURY LAAMB

Lindsay and Ann Boyle raise lambs in Windera in the South Burnett and sell direct to the public at Pomona Markets every second Saturday and Fishermans Rd Markets the following day. Check their Facebook page for dates. www.facebook.com/bimburylaamb

MOYA VALLEY POULTRY

Kev Ross is a true veteran of the free-range poultry industry, supplying butchers and IGAs across the coast with top quality free range chickens for the last 25 years. On his property at Imbil he produces and processes around 1200 chickens per week with a stocking density of around 1000 birds per hectare.

His chickens are allowed to develop naturally over a 49 day period as opposed to force fed chickens which are full size within 34 days.

www.facebook.com/moyavalleypoultry

NOOSA BEACH FARM

Mitch and Nina Bray have been using biodynamic principles to produce certified organic grass-fed Wagyu Angus Cross beef on their properties in the Darling Downs and Kin Kin north-west of Noosa, but are now 100% full time

‘coasties’ and will soon be ready to market their full blood Wagyu to the public.

www.brayfarms.com.au

EASTWELL FARM

Bryant and Susie Usher produce 100% grass-fed Nguni cattle, a tick resistant African breed, on their secondgeneration beef farm in Kin Kin. Bryant’s son Alex also grows exotic mushrooms like oyster, shimeji and Lions Mane on the property in a series of humidity and temperature-controlled shipping containers. Both the beef and mushrooms are available for home delivery from their online shop including value added items like pies, burgers and sausages. www.eastwellfarms.com.au

FORAGE FARM

Stuart and Megan Andrews and their sons Hamish and Lachlan employ Natural Sequence farming techniques on their property in Kybong, south of Gympie, with chickens, pigs and cows all playing their part in creating a healthy ecology.

Pastured free range eggs, meat chickens, pork, beef and smallgoods are all available through their online shop and can be delivered to your door. www.foragefarms.com.au

K2 BEEF

Tim and Amber Scott produce certified organic, entirely grass-fed free-range beef from their Angus-Cross cattle on their property in Kandanga in the Mary Valley. They are as passionate about supplying their customers with premium quality beef as they are about regenerating and improving the land they use, and are great advocates and educators of sustainable farming. You’ll find their products at their Kandanga

Farm Store, Greensmith Grocers in Birtinya, Farmer and Sun in Gympie, and they’ll soon offer online ordering.

www.k2beef.com.au

BAMBOO PARK FREE RANGE FARMING

Bamboo Park is located between Yandina and Coolum and produces pastured-raised free range heritage pork as well as honey. Both have the added interest factor of being influenced by the presence of the sacred blue lotus growing on the property.

Stocked at Greensmith Grocers, you can also visit the farm from Wednesday to Sunday from 9am-5pm.

www.freerangepork.farm

BUNYA GROVE PRODUCE

There’s not much that Mick and Kylie Carr of Bunya Grove don’t produce on their biodynamic farm in Amamoor.

Persimmons are in full swing through Autumn, but year-round they have eggs, meat chickens, beef, pork and honey, even home-baked pastries (if you get to the farm shop early enough). You can even camp on the banks of the creek for a true farmstay experience.

www.bunyagroveproduce.com.au

Support local and taste the difference!

GET THE GOODS!

Along with the freshest organic produce, groceries, health care and cleaning supplies as well as biodynamic and organic alcohol; Organika Noosa stocks the finest fresh and frozen organic, free-range meats including Voodoo Bacon; Eumundi Meats; Bendele Chicken; Salumi Australia; Meadows Free Range Chicken; Gamze Bacon, Ham and Turkey; Australian Organic Meat Co; and eggs from Forage Farms and Organigrow. www.organika.com.au

RECIPES BY MATT GOLINSKI

Enjoy these fresh and seasonal recipes perfect for fresh spring days from local food champion and Slow Food Ambassador, Matt Golinski. Discover his favourite local suppliers on the following pages.

The Slow Food Noosa ‘Snail of Approval’ program is a good reference for local champions that adhere to the global guidelines of good, clean and fair food. You can find a list of Snail of Approval recipients and stockists at www.slowfoodnoosa.com

UDON NOODLES WITH MISO BRAISED PORK SHOULDER, WOMBOK AND TAMARI SUNFLOWER SEEDS

Ingredients:

• 1.5kg piece skin-on pork shoulder

• 75gm miso

• 200gm dry udon noodles

• 75gm sunflower seeds

• 30ml tamari

• 1tbs ginger, grated

• 2 cloves garlic, sliced

• 2 tbs sesame oil

• 2 cups shredded wombok

• 50ml soy sauce

• 30ml rice vinegar

• 2 shallots, finely sliced

• Organic sunflower petals to garnish

Method:

• Thin the miso with a little bit of hot water and rub all over the underside of the pork shoulder.

• Lay skin side up in a deep baking tray, cover with foil and roast at 140°C for 4 hours, or until the shoulder is soft and falling apart easily.

• Drain off cooking juices and refrigerate until the fat sets and can be removed and discarded. Once cool enough to handle, shred the shoulder meat by hand and refrigerate.

• Cook the noodles in rapidly boiling water for 10 minutes, then drain and rinse under cold running water until cool.

• Dry roast the sunflower seeds in a frypan until lightly coloured, remove from the heat and stir in the tamari. Allow to sit in the hot pan to dry out so they go crunchy again.

• In a wok or large frypan, heat the sesame oil, add the ginger, garlic and cabbage and stir fry for 2 minutes.

• Add the pork braising liquid, soy sauce and rice vinegar and bring to the boil.

• Add the shredded pork and noodles and toss through to reheat.

• Transfer to a serving bowl and garnish with the sunflower seeds, sliced shallots and sunflower petals.

BY TONY COX SERVE WITH

MATCHING WINES

PERFECT

BEEF SHORT RIBS BRAISED IN TOMATO AND CAPER SAUCE WITH SOFT POLENTA

Ingredients:

• 4 beef ribs

• 2 cloves garlic

• 2 tbs olive oil

• 1 x 400gm tin crushed tomatoes

• 1 cup chicken stock

• 4 tbs baby capers

• 4 fresh bay leaves

Method:

• 2 sprigs rosemary

• Salt and pepper

• 200ml water

• 200ml milk

• 50gm instant polenta

• 50gm grated parmesan

• Rocket to garnish

• Dry the beef ribs and place in a casserole dish.

• Fry the garlic in the olive oil until fragrant, then add the tomatoes, chicken stock, capers, bay leaves and rosemary, and season with salt and pepper.

• Pour over the ribs, cover tightly with foil and bake for 3 hours at 150°C.

• Gently remove the ribs to another tray and refrigerate the sauce until the fat has set on top and can be removed and discarded.

• Bring the milk and water to the boil in a small saucepan and whisk in the polenta.

• Reduce heat and simmer for 5 minutes, then stir in parmesan and season with salt and pepper.

• Reheat the ribs and sauce and serve on a generous spoonful of the polenta garnished with rocket leaves.

SERVES 4

SERVES 4

PERFECT

PRETENTIOUS

PERFECT

PRETENTIOUS

CHICKEN, AVOCADO, RUBY GRAPEFRUIT AND FENNEL SALAD

Ingredients:

• 2 chicken breasts

• 1 avocado, diced

• 2 ruby grapefruit, segmented

• 1 small fennel bulb, finely sliced

• ½ cup flat parsley leaves

• ½ small red onion, finely sliced

• Juice of 1 lemon

• 50ml extra virgin olive oil

• 1 tsp Dijon mustard

• ½ tsp fennel seeds, lightly toasted and crushed

• Salt and pepper

Method:

• Season the chicken breasts and fry in a hot pan until well coloured on both sides.

• Transfer to a roasting tray and bake for 10 minutes at 180°C. Refrigerate until cold.

• Whisk together the lemon juice, olive oil, mustard and fennel seeds and season with salt and pepper.

• Once the chicken is cool, slice thinly and gently toss with the avocado, grapefruit, fennel, parsley, onion and dressing.

• Divide between 4 plates and drizzle with a little more olive oil before serving.

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WELCOME Back

Deb Caruso welcomes the return of Noosa’s signature foodie festival, the Noosa Eat & Drink Festival

Finally! Noosa’s most delicious, mouth-watering four-day feast returns!

The Noosa Eat & Drink Festival will return next year from Thursday 30 May to Sunday 2 June 2024 - and we cannot wait!

Blissful Beach Events will return to Noosa’s iconic Main Beach with sun-soaked and star-gazing sensations showcasing delectable drinks, divine delicacies and dancing the night away to some of the hottest DJs.

The Festival Village will return, this time in The Woods at the end of Hastings Street, to showcase fabulous food and drinks as well as cooking demonstrations and foodie inspiration from a fantastic line-up of Australia’s favourite celebrity chefs who will also team up with some of Noosa’s best to host lunches and dinners in superb locations that celebrate the region’s amazing produce.

Expressions of Interest are now open for Noosa’s top restaurants to put forward their culinary concept which will add to the tasty tapestry of flavours and events. From some of the conversations I’ve had with some of our favourite local legends of food and drink I can tell you that they’re really cooking up some special treats for 2024! Watch this space!

Also in 2024, the Long Lunch is about to get longer with culinary celebrations in at least two locations that will truly tickle your tastebuds! Stay tuned for the surprise destination!

Earlybird tickets for the Festival Village go on sale from 27 September with the full program to be released over the coming months.

Make sure you subscribe to Noosa Eat & Drink to receive early notification of events, ticket releases and all the news – hot off the grill!

Welcome back – here’s cheers to 2024!

NOOSA EAT & DRINK

30 May-2 June 2024

www.noosaeatdrink.com.au

Sea, Crêpes & Sun

Noosa has experienced a French revolution since Flo’s came to town to fulfil our Francophile desires with mouth-watering crêpes and galettes two years ago. To celebrate their triumph, Georgia Beard asks Tahitian Head Chef Stéphane Yau about the journey and joie de vivre of crêpe making!

CRÊPE DE triomphe

What has been your most memorable shift since you began at Flo’s?

The opening day for sure. Opening day is always magic. It’s the result of months of blood, sweat and tears – and the anticipation of serving our first customers and seeing smiles on their faces is always the best and most magical part. We couldn’t be sure how Noosa would respond to our crêpes but that first day gave us a good feel for what was to come!

What is the most exciting Australian ingredient you’ve been able to work with?

The beautiful prawns from Tin Can Bay. We’re lucky enough to be working with Peter Lee from Tin Can Bay, a beautiful sleepy town up north on the way to Rainbow Beach. Peter and his wife Lisa deliver the prawns themselves and it’s always nice to have a chat with them on how fishing is going and what they’ve been catching lately. We usually buy their scallops as well which are also delicious.

Out of your team, who eats the greatest number of crêpes in a week?

This is a tricky one to answer as we have a lot of French people in the store and we’re all mad about crêpes – we have some good eaters in the store!

We actually had to make a limit on how many crêpes people from the team

could eat in one shift as it was getting a little out of control.

If you could only eat one crêpe for the rest of your life, which one would you choose?

I’m from Tahiti, and in Tahiti we love cinnamon – I do put it on a lot of dishes. So, for me, nothing beats cinnamon on a crispy crêpe with a lot of melted butter and sugar – with a drizzle of Nutella because I’m a bit nutty!

What receives the most requests at home?

I don’t really cook crêpes at home because I make so many at Flo’s!

But when I was a kid, the one that we requested my mum to make the most was a crêpe with jam or jam and peanut butter.

Simple, but not really traditional. We’ve never had that request at Flo’s, and we don’t even have peanut butter in store! Maybe, we should do a special?!

What is best to drink with a crêpe?

I’m definitely a beer guy, and I don’t think beer with crêpes should be too overpowering as it will overtake the taste of the crêpes. So, I will say that nothing beats a nice crisp Australian lager.

Which is better – crêpe or galette?

It’s really hard to choose since I love both so much. But the thin, buttery crispiness of the sweet crêpes is too hard to resist, so I’ll go for the crêpe. I could eat them at any time of the day or night and never get sick of them.

I’ve been working as a crêpe maker for eight years and I reckon I’ve made about 200,000 crêpes and galettes during that time. I love it!

I could eat them at any time of the day or night and never get sick of them.

PHOTOS: FLORENCE LEMYRE

Owner Florian ‘Flo’ Guillemard and Head Chef Stéphane Yau

Tony (Antonio) Cox unleashes his inner Italian to prepare for a tasty tour of Italian Pinot Grigio!

A TASTY ITALIAN tour

If there’s one think that Matteo Galletto of Lucio’s Marina Restaurant & Bar loves more than Italian food, it’s Italian wine – and in particular, Italian Pinot Grigio.

As he prepares to choose his favourite drops for our upcoming wine lunch, let’s go on a tasty tour of this grape variety and the regional influences that determine what goes in the bottle.

Pinot Grigio, which literally translates as pinot ‘grey’, and has found a home in northeast Italy in a couple of different regions making varying styles.

Named because when ripened the grapes are a burgundy/pinkish/light purple colour they are neither ‘white grapes’ nor ‘black grapes’. The wines

produced can also vary significantly from pale yellow through to copper and even into pink.

Three key denominations in northeast Italy, Alto Adige, Veneto and FriuliVenezia-Giulia, produce differing styles based around a combination of terroir and winemaking styles.

Alto Adige is located in the Alpine Valleys to the north of Lake Garda in an area known as the Sud-Tyrol, as Austrian/Germanic influences come to the fore. Grown at altitudes that can reach 1200 metres above sea level, the key feature of this style is pear fruits with a touch of mid-palate texture framed by crisp acidity – an ideal accompaniment to fresh, whole trout found in the lakes and streams.

By contrast the majority of pinot grigio labelled simply Veneto is from flatter areas, quite often cropped higher, producing a fairly neutral, creamy style with a clean finish. These drops are a great lunch staple, especially with seafood and often offer great value for money.

Friuli-Venezia-Giulia lies on the eastern-most section, hard up against the Slovenian border and produces the most divergent styles of the three regions. Think texture and skin contact, which can give copper-coloured wines (known as ramato), all the way back to delicate, dry refreshing wines and everywhere in between, it is an area that doesn’t have a homogenous style which makes for an interesting exploration.

These are just some of the regions to be considered as part of Lucio’s Italian Pinot Grigio Taste Tour wine lunch showcasing pinot grigio in all of its guises.

For Matteo, his love of Italian pinot grigio lies in its versatility and range.

“Each region of Italy produces different styles of pinot grigio,” he said. “From light and crisp varieties to more structured drops that have Riesling, rose or chardonnay tendencies, there is such richness to discover.

“I also like to explore the new-wave orange style which has minimal interference and is more biodynamic with increased skin contact.

“For the wine lunch, we will be exploring various Italian Pinot Grigio wines side by side as we explore the different regions of Italy and the styles that they produce. I have even sourced a delightfully sticky dessert wine that will end the event on a sweet note!”

The taste tour or all things Italian Pinot Grigio will be accompanied by stellar dishes prepared by Head Chef Alberto Vitassovich starting with elegant Italian snacks and ending with dolce (dessert) for what promises to be an engaging, entertaining and enlightening afternoon of all things Italian on the Noosa River – what’s not to love?!

BOOK NOW!

Italian Pinot Grigio Taste Tour

4 courses with a fun and tasty tour of Pinot Grigio from different regions of Italy. Friday 20 October, 12noon

$110 per person.

Bookings Essential! Phone 5470 2331

www.luciosmarina.com/whatson

PHOTO: IAN WALDIE

Matteo Galletto

IN GOOD Company

Across the history of humanity, food has bridged the divide between one person and another.

Eating together is an act of trust, breaking boundaries and coaxing connections. It’s an experience written into our language – the word ‘company’ derives from the Latin com, meaning ‘together’, and pa, meaning ‘to feed’.

Companionship grows when parents pretend to eat their child’s all-natural mud pie; when friends share sips of each other’s drinks and steal morsels from each other’s plates; when festive feasts invite distant relatives to reconnect in kitchens and over dining tables.

Whatever memories, histories or beliefs they hold, our meals will always be more than a means of survival –something the team at Alba is deeply passionate about.

When restaurateur and Head Chef Peter Kuruvita opened the doors to his dining paradise nearly two years ago, he could not have anticipated the immeasurable number of connections created at his tables.

From the tranquility of open dining

Celebrating a tradition as old as civilisation itself, Alba invites the community to find connection over share-style banquets and light bites. Georgia Beard gives us a taste of the flavours to come!

spaces to the intimacy of private dining rooms and the comraderie of the Cooking School, we’ve shared laughter and love over aperitifs, degustation and à la carte feasts.

After witnessing these connections, Alba is transforming their style of service to elevate the experience of sharing meals in good company.

“It is the way of life I grew up with in Sri Lanka,” Peter said. “A meal was always shared, and everyone was welcome to join.

“Family, friends and neighbours dropped by and brought a plate to contribute to the dinner. News was swapped, and gossip was shared.

“I remember it as always fun and exciting, and I often fell asleep on my dad’s lap listening to stories.”

On Wednesday 20 September, the venue will launch a fresh menu of tasty newcomers alongside classic favourites, encouraging closeness and connection.

“The menu is designed so you can choose your own specific dishes in a traditional individual three-course style, create your own degustation or share a

whole range of dishes together with the table so everyone gets a taste of everything,” Peter said.

Alba’s new menu is an eruption of colour and flavour. We can ease into the sensory experience with a set Small or Large Banquet or choose a variety of dishes balanced with light spring meats, catches and harvests.

Try the golden Arancini stuffed with Slow Cooked Goroka Glazed Beef Rib and adorned with a dollop of Black Garlic! And can you believe, it’s gluten-free?

Savour a dish of barbecued White Pyrenees Spring Lamb Cutlets, paired with fresh pomegranate and seasoned with chimicurri and karam podi; sprinkled with coconut sambal, the Sri Lankan Snapper Curry bursts on the tongue with tropical flavours; and with every bite, enjoy a combination of spiced potato dumpling, tamarind and raita.

Refresh with a Mooloolaba Prawn Curry, soaking grilled king prawns in a rich and spicy red curry sauce and closely followed by a divine duck curry that is absolutely to die for.

The Crispy Skinned Roast Duck melts

in the mouth, smeared in Vavuniya curry sauce and paired with fresh lychees.

The centrepiece of the feast is the Crispy Whole Reef Fish swimming in ginger chilli shallot sauce and garnished with an Asian Salad of lime, coriander and fresh coconut.

No matter which dishes make it to your table, almost all are gluten-free with a wide range of vegetarian, vegan and dairy-free options. Share plates can also pair with rice, sides and sambals.

Alba’s new menu isn’t the only infusion of new flavours and experiences!

“Feedback from our neighbours and locals was that they wanted to relax close to home with a Sunday lunch,” Peter said. “So we’ve come up with an affordable and laid-back experience to enjoy the beautiful environment at Alba with the sound of live acoustic music drifting through the restaurant, keeping the menu simple, delicious and perfect to share amongst friends and family.”

Paring back the frills and finery, Alba’s Lazy Sundays offer a Sunday Roast, Sourdough Pizza, chilled cocktails and live music on the 1st and 3rd Sunday of each month from 17 September.

The entertainment will rotate each session, welcoming local musicians such

as Gabor, Carl Lynch, Brad Shultz and Mark Maroney.

The Sunday Roast feature dish will also change regularly, ranging from Crispy Skin Chicken with Harissa to Porchetta wrapped in golden crackling, paired with wood-fired pita bread from the pizza oven and vegetables such as palm sugar glazed cabbage; roast pumpkin in a bed of organic, toasted coconut; or mixed-leaf and tomato salad.

To connect with your meal as closely as you connect with your loved ones, Alba Chef’s Kitchen offers a new season of Cooking Classes to get you hands-on with regional cuisine!

Whether you’re seeking a celebratory feast, a quiet repast or a shared meal of your own creation, Alba offers an experience for everyone. What a way to come together!

COOKING CLASSES WITH PETER KURUVITA

Spice Trail Street Food

Friday 22 September, 5pm – 9pm

Sri Lankan Curries

Saturday 23 September, 11am – 3pm

French Dinner Party

Saturday 30 September, 11am – 5pm

Sri Lankan Seafood

Friday 6 October, 5pm – 8.30pm

Meat Mastery

Friday 13 October, 5pm – 9pm

Sri Lankan Masterclass

Wednesday 18 October, 5pm – 9pm

Pizza Maestro

Saturday 21 October, 11am – 3pm

Art of Pasta

Friday 27 October, 5pm – 9pm

Seafood Masterclass

Thursday 9 November, 5pm – 8.30pm

Chinese Masterclass

Friday 10 November, 5pm – 9pm

Sri Lankan Masterclass

Thursday 16 November, 5pm – 9pm

Coastal Christmas Lunch

Friday 24 November, 5pm – 9pm

Christmas Cookies & Cakes

Saturday 25 November, 11am – 3pm

LA BONNE VIE AT Gusto Noosa

French farmhouse inspired private dining has won the hearts of locals and visitors. Carlie Wacker shares la bonne vie at Gusto Noosa.

Gusto has long held the hearts of locals and visitors offering picture perfect Noosa River views, a menu and wine list that never disappoints and friendly service that raises the bar.

Timothee Lepoutre leads a team of superior service providers at Gusto Noosa. The wait staff, sommelier Dale Potts and food magicians in the kitchen have perfected the art of impeccable hospitality.

It’s the complete package and it is why Gusto is the go-to for all types of events, particularly the private dining room which adds another level of luxury.

In the last twelve months, I have attended birthdays, cocktail parties, degustations and family dinners in the exclusive dining area, and it is gaining so much popularity that you’ll need to book ahead to secure the venue for your next celebration.

The Gusto Private Dining room can accommodate 12 – 38 guests (bigger groups can always hire the entire venue for events). The intimacy and grandeur in the dining room setting is quite simply one of my favourite experiences.

Timothee and chefs have a range of set

menus from $60 - $79 per person for dinner, canapés or a four-course degustation.

Dishes include the coveted Moya Chicken liver pâté with caramelised onions, pickled cornichons and crusty baguette; Yellowfin tuna ceviche with fingerlime, pear, sesame, lime and chilli and a potato crisp; Tomato and saffron risotto with roasted pumpkin, tomatoes, shaved parmesan, aged balsamic; or Slow braised Whole lamb shoulder with lamb jus and salsa verde; just to name a few.

You can also work with the team to curate a menu unique to you - anything

is possible in the private dining suite.

The extensive wine list ensures you’ll have plenty of options to include in your wine package and Gusto offers dedicated wait staff and your own Sommelier as part of the private dining room experience. You will be very well served and always with a smile.

The ambience is special – your own French farmhouse-inspired dining room with private bar and staff to ensure you feel like royalty and create beautiful memories with friends and family.

Indeed, la bonne vie (the good life) can be found at Gusto Noosa.

PHOTOS: MEGAN

GILL

Yellowfin Tuna Ceviche

Sommelier Dale Potts

Moya Chicken liver pâté

ALL IN FOR Local

Local flavours are even stronger at Park & Cove. Perched above Hastings Street overlooking Noosa National Park and Little Cove, the reimagined dining destination is ushering in a new era of culinary excellence inspired by its stunning location to deliver the very best in local – from land to sea.

This new coastal offering provides sustainable farm-to-table dining with an emphasis on the Sunshine Coast’s unique flavours, championing local producers, making the most of the region’s rich artisans – from the handcrafted napkin rings, tableware by Kim Wallace Ceramics to the hand-selected Queensland wines and naturally, local produce.

Driven by third-generation local Executive Chef Andy Wilcox, the kitchen team works with local farmers, wineries, distilleries, artists, and Indigenous communities forming a tight-knit team that supports the region’s sustainability ambitions.

While the name and elevated positioning is new, the commitment to sustainability and creating memorable dishes that champion local produce, has been a few years in the making.

Scott Freund has been part of the journey for some time in various management roles within the Peppers

group and said the engagement of passionate local chef Matt Golinski a few years ago was the start of the journey to transition the resort restaurant to a stand-alone dining destination.

With Matt setting the direction and Andy Wilcox heading up the kitchen, they raised the bar on providing local, seasonal and sustainable dishes that were as easy to understand as they were to eat.

As Matt moved onto other projects, Scott said the decision was made to double-down on the commitment to creating a truly local experience.

“Andy was always our keenest advocate for local food so he was hungry to see just how far we could go,” he said.

“We had built great relationships with the region’s producers and the locals and in-house guests had joined us on the journey so it made sense to fully commit to this philosophy, particularly with Noosa being a designated UNESCO Biosphere Reserve.

Park & Cove reflects the true essence of Noosa, blending seasonal flavours with a minimalist approach that celebrates the purity and quality of each ingredient.

By sourcing locally and ethically, the restaurant ensures that every dish tells a story, connecting guests with the people,

history, and the Sunshine Coast.

As a passionate chef who has been working in the kitchen since he was 13, Andy said they wanted Park & Cove to be more than just a restaurant.

“Our aim is to create an authentic local experience, one that celebrates the people, produce, history, and culture unique to Noosa,” he said.

“As I have grown up here, I have so much passion and love for Noosa and the region. I want to show my kids why we are so lucky to live here, and the best way to do that is through the one thing that brings us all together – food.”

Andy’s menu philosophy is clear: “Make it simple. It’s home.’’

The result is a menu that brings a genuine passion for the region and its vibrant produce - a taste of Noosa on the plate - with a commitment to genuine provenance and ingredients sourced and foraged right here.

Offering two or three courses with the optional pairing of Queensland beverages; the journey begins with Andy’s Snacks which currently includes Ten Acres Sourdough with Macadamia Romesco; and Cassava Fried King Prawns with Red Curry Dipping Sauce.

Being seasonal, the dishes are subject to

The repositioning and launch of luxe local restaurant, Park & Cove at Peppers Noosa Resort & Villas has been an evolution years in the making, Deb Caruso discovers how Park & Cove is truly all-in for locals.

change however keep an eye out for key ingredients including local fish, Noosa Reds, K’gari Spanner Crab, Kilcoy Sirloin, Piggy in the Middle Pork, Tagigan Road Mushrooms, Noosa Natives, Forbidden Figs, Coolbardie Olives, Nurtured Greens, local honey and the freshest vegetables.

The pasta will always be made inhouse and dietaries catered for. The Daintree Chocolate Melting Moment with Milk Sorbet Eucalyptus or Caramel is as local as you can get with Chef Andy sourcing ingredients from the property to deliver an outstanding dessert that truly has to be tasted to be believed.

This dessert deserves to be on the lips of everyone who loves Noosa – one of those rare experiences that will linger in your heart and head long after it has been devoured!

There is also a substantial Bar Food menu and Little Foodies menu, and a very special selection of artisan gelato from the Happy Pops trolley, a special collaboration with the local sensation.

Drinks include a strong focus on native ingredients using 100% Australian, mostly Queensland and heavily Sunshine Coast labels with signature cocktails incorporating the likes of Sunshine & Sons, Paradise Rum and Diablo Co’s Black Cockatoo rum with non-alcoholic

options using the Lyre’s range of non-alcoholic spirits, Sobah beers and Witches Falls alcohol-free wines.

Local lagers, ales and a porter sit alongside cider and tap beers including a 100% indigenous-owned craft beer made with native ingredients, Jarrah Boy.

The team have sourced the best of Queensland wines from the South Burnett and Granite Belt regions which are definitely worth discovering.

Happy Hour becomes Social Hour where guests are invited to gather, drink, dine every day from 4.30pm to 6pm with Daily Beer and Wine Specials, Cocktail of the Day and live music Friday to Sunday.

From the bakers at Ten Acres who craft exquisite sourdough, to the Indigenous ingredient specialists at Noosa Native, each carefully selected ingredient at Park & Cove makes every bite an ode to the land’s natural abundance.

In addition to its commitment to sustainable sourcing, Park & Cove also supports the likes of Noosa Landcare, Slow Food Noosa, and the Sunshine Coast DV House.

By planting trees, recycling food waste into organic fertilizers, and harnessing green, renewable energy, the restaurant strives to minimise its environmental

GATHER, DRINK, DINE

impact and foster a thriving local ecosystem.

Park & Cove is a must for those seeking a sustainable, farm-to-table culinary adventure; a testimony to the land on which we reside.

Welcome to a new era for Australia’s long-loved dining destination, Noosa. Park & Cove is open for lunch and dinner with free undercover parking or just a short walk from Noosa Junction or Hastings Street.

www.parkandcovenoosa.com.au

Andy Wilcox with Jamie from Ten Acres

WINNER WINNERChicken

Cooking with fire is so hot right now. Deb Caruso discovers the hole-inthe-wall charcoal chicken shops creating Noosa’s must-eat morsels.

BIRD was born in the middle of the ever-changing Noosa Junction by a couple of self-confessed worn-out fashion retailers who wanted a change and to control their own direction, Chris and Peter Degotardi.

They chose the precinct because “it’s a place where you basically know everyone, it isn’t big and flash but it’s warm, tight, and open - like a good hug.”

Because they have never done anything by halves, Chris and Peter went looking for the best charcoal rotisserie they could find. They discovered an Old-World charcoal rotisserie all the way from

DINNER

Madrid that cooks in the traditional way, all 650kg of her. She is beautiful and they call her Loretta. It sits in the middle of the shop and ignites a lot of BBQ envy.

The simple beauty of BIRD for Chris stems from a wholesome home-made fresh approach to food. For Peter, it was the maybe-brutal thought of your last meal: a charcoal chicken, a French baguette, smoked butter, and a bottle of Puligny Montrachet - or two, given the circumstances.

Together these two perfectly-matched personalities created the deliciously uncomplicated, locally sourced, and always fresh menu that puts modern flavour into classic food and has reinvented the humble chicken shop.

Since igniting the first batch of ironbark charcoal from Tin Can Bay and

firing up the rotisserie in their hole in the wall charcoal chicken shop, Chris and Peter haven’t looked back.

BIRD recently developed their own Gluten Free rub – a combination of herbs and spices to enhance the natural flavours of the smoke-infused chicken without being overpowering. This is now used on all their rotisserie free range chickens. Great news for coeliacs!

The secret to BIRD’s succulent free range charcoal chickens is the combination of all these factors together with the cylindrical form of the rotisserie and the heat and aromas emanating from a vertical wall of charcoal.

The roast potatoes benefit from the same environment with all the elements they need to cook to crispy, succulent

perfection while enjoying a basting of decadent drippings from the birds above.

It wasn’t long before demand saw BIRD spread its wings to Hastings Street, finding the perfect nesting place beside Sofitel’s Noosa Beach House.

The combination of free-range charcoal chickens, artisan baguettes, chicken finger sandwiches and homemade salads together with a carefully curated selection of imported beers and fine wines is a winner winner, chicken dinner.

The salads are all made in-house with

regular specials using local ingredients such as everyone’s favourite tomatoes, Noosa Reds. The coleslaw with lime dressing has built a cult following as have the finger sandwiches with chicken, celery and chive mayonnaise and the house-smoked butter - divine!

The homemade gravy also benefits from the rotisserie and is the perfect accompaniment to one of BIRD’s most popular orders, the Hot Chicken Roll.

Imagine, a freshly-baked in house baguette with lashings of smoked butter, bursting with BIRD’s succulent charcoal

chicken topped with homemade hot gravy and topped with a sprinkling of crispy chicken skin – heaven!

You can build your own BIRD Hot Chicken Roll but it’s hard to go past BIRD’s signature combinations including: Tomato, Lettuce, Chicken and homemade Mayonnaise; Jalapeño, Cream Cheese and Red Onion; or Smokey homemade BBQ sauce and coleslaw salad.

All made fresh in-house and packed with flavour, it’s no wonder that BIRD’s Hot Chicken Roll has become a must-eat experience for locals and visitors.

The signature sub about to get a bit spicier with BIRD preparing to launch its own hot sauce. Like all things BIRD, it will feature 100% natural ingredients and be full of flavour – with a little kick for those who like it hot!

From fashion to food, BIRD proves that two people with a passion for producing desirable food and a strong respect for quality ingredients can produce an amazing experience that is simply and perfectly executed and has become an essential element of what makes Noosa great - a delicious experience that creates meaningful memories.

Put a Hot Chicken Roll from BIRD on your bucket list!

BEST OF Bella Venezia

The trophy cabinet is full and so are the tummies and hearts of the patrons and people that make Bella Venezia Restaurant so famous. Carlie Wacker serves up the latest news from Mooloolaba’s iconic Italian restaurant.

Todd and Kristine Young are the owners behind the restaurant that continues to place the Sunshine Coast on the map as a world-class destination for lovers of amazing Italian cuisine and exclusive wines paired with exceptional service – Bella Venezia Restaurant + Bar, Mooloolaba.

Their cup runneth over with a plethora of global and Australian Wine List Awards, including the most recent win with Wine Spectator Restaurant Awards – the world’s only program focused exclusively on restaurant wine service - in which they took out the 2023 “Best of Award of Excellence” which recognised their extraordinary dedication to offering the best in wine from around the world.

“Bella Venezia Restaurant is proud to be honoured for its outstanding wine

program in Wine Spectator’s 2023 Restaurant Awards,” said Todd Young, Wine Director at Bella Venezia.

“We are thrilled to be awarded such a prestigious internationally-recognised award and to know that Bella Venezia is the only Sunshine Coast restaurant to receive this award from the New York based Wine Spectator Magazine again this year. It acknowledges our dedication and investment we have placed into our extensive wine program and the award recognition is great for both Mooloolaba and the Sunshine Coast.”

The award-winning wine list is just one part of the Bella Venezia experience.

This palate-pleasing powerhouse has also been awarded multiple Restaurant and Catering Awards for excellence in Australia; including the 2022 and hot-off-the-press - 2023 - Award for Best Formal Italian Restaurant in South East Queensland and the 2023 AGFG Readers’ Choice Winner

Bella Venezia Director Kristine Young said it was amazing to win the award for the second year in a row.

“To have that kind of consistency is really something to be proud of,” she said. “It is extra special as it is awarded from recognition by mystery judges with a full-on judging criteria!”

The food and service is clearly coveted by locals and tourists alike who also voted Bella Venezia the 2021 and 2022 Tripadvisor Travellers’ Choice Number 1

restaurant in Australia

The inspiring team continue to innovate and create spectacular culinary moments in Mooloolaba and to this end, have just launched the Bella Venezia exclusive private dining experience.

“We refer to it as a symphony of privacy and exquisite Italian cuisine,” says Kristine.

Music to our ears and mouths!

“The private dining setting is so special and nestled behind a sparkling metallic curtain. It’s the perfect place for intimate gatherings and memorable celebrations” she says.

You can have up to 20 people in this exclusive dining room where they offer the regular menu or they can curate a menu with wine pairings especially for your occasion.

I think Marvin R. Shanken, Editor and Publisher of Wine Spectator put it perfectly when he wrote: “In a time of technological innovation, restaurants offer the human experience diners are hungry for— listening to their customers and offering personalized experience.”

Bella Venezia are the ultimate example of a venue that delivers what the people want and adapts to an everchanging and growing hospitality environment.

With all the award wins continuing to come, Bella Venezia is going to need a bigger trophy cabinet.

Bravo Bella Venezia!

NOOSA CONCOURS Hits the Marque

It was a concours of glamour and competitiveness galore from beautiful, mature-aged cars to the more modern and so much more, enthuses Helen Flanagan

There’s no denying the inaugural Noosa Concours d’Elegance that literally closed Hastings Street, the beach town’s famous boulevard, was a resounding and spectacular success.

Owners of the classic cars ranging from a 1911 Benz to a 2008 Bugatti Veyron and modern Ferraris, mustered at The J in Noosa Junction before a police escort led the cavalcade over the hill into Hastings Street.

The road was lined with applauding locals and tourists in their droves who ogled and mingled amongst the magnificent display. Some taking advantage of the free guided tours with expert insights into the vehicles on display.

Others popped into the Sofitel Noosa’s Beach Bar for a celebratory champagne, attended sessions for car buffs, viewed art and pearl exhibitions, appreciated various music podiums from classic and jazz to pop, admired beautifully-attired car owners, even a standard poodle with best-in-show pink pompoms!

In addition, there were upmarket dinners, lunches, wine-tastings and art exhibitions.

Inspired by the 75-year-old Pebble Beach Concours d’Elegance, it was a coup to have the main event officiated by Sandra Button, long-time chair of the Californian event.

Her husband Martin said he was impressed with the high calibre of

entrants, an enormous compliment given he is the chief judge of the world’s most prestigious motoring event. They loved their first time here and will be back.

Over the three days, ticketed events also included the launch party with aerobatic displays and the Presentation Brunch at Sails Restaurant.

Thrilled presenting partner Tom Offermann who had the honour of presenting the Best in Show trophy, said one of the participants summed up the weekend so succinctly saying he had ‘an appointment with a plastic surgeon the following week to remove the smile off his face… so impossible to remove’.

Bravo to Hastings Street Association - here’s to winners and grinners in 2024!

ON THE MARQUE

Congratulations to the following 2023 Noosa Concours d’Elegance winning vehicles:

BEST OF SHOW

Jaguar XK120 FHC

BEST CLASSIC CAR

Ferrari 196 SP

BEST MODERN CAR

Bugatti Veyron EB 16.4

HIGHLY COMMENDED

Monteverdi 375L

Rolls-Royce Phantom III

Porsche 911 GT3

Morgan Aeromax

Porsche 911 Carrera RS 2.7

Shelby Cobra 427 Roadster

Ferrari 250 GT Berlinetta Lusso

The People’s Choice Award went to a decadent 1956 Mercedes 300SL Coupe. Mark your diaries, Noosa Concours returns for its second year on Saturday 13 July 2024!

beautifully-attired car owners, even a standard poodle with best-in-show pink pompoms.

With its range of fresh, flavoursome salads, organic home-cooked meals and delicious deli products, the recently opened Nilla’s Pantry is Noosa’s one-stop shop for fast, healthy wholefoods, discovers

Rebecca Jamieson Dwyer

CUPBOARD OF Love

After years of being asked by her VanillaFood café customers for a range of organic food they could heat and eat at home, Nilla Tomkins finally gave in, opening her newest venture, Nilla’s Pantry, just a few doors down from her beautiful Lanyana Way premises in April 2023.

Stocking healthy, hearty family favourites such as lasagna, soups, bone broths, curries and dips – all made in-house with the highest quality ingredients – alongside a delectable range of sandwiches, salads and cakes, as well as pantry staples such as sauces, pickles and dressings, Nilla’s Pantry allows customers to enjoy nourishing meals at home after a busy day rather than reaching for a takeaway or filling themselves up with junk food.

Nilla’s food philosophy is simple: she wants to look after her family and loved ones by serving up wholesome, seasonal, organic food.

“Keeping my family healthy is my number one priority,” she said. “What we offer at Nilla’s Pantry is good, honest food. People don’t have time to cook every night but they still want to take care of their family, that’s why we exist.”

Her commitment to using 100% organic produce means the pantry and café menus are constantly evolving, with

her team getting creative behind the scenes in order to work with the fruit and vegetable delivery that comes twice a week.

“When you eat organic, you only work with seasonal produce,” she explained. “We get an ingredient one week and then the next week it’s gone, so we’re constantly changing our menus.

“It’s an interesting challenge for our chefs to work with what they’ve got, and our customers are usually understanding when we have to substitute one ingredient for another. It’s a trust thing – they know that we only use organic produce.”

In keeping with this theme, Nilla has also sourced a range of natural and Lo-Fi wines - wines that are crafted with no or very few adjustments during the winemaking process.

As well as being innovative in the

kitchen, the Nilla’s Pantry team are taking a unique approach to waste, as one of the only cafes in Queensland to have implemented the global HuskeeSwap reusable cup exchange scheme.

Designed to make reusables as easy and convenient as single-use items, customers simply hand in their (clean or used) Huskee cup when buying a coffee, and are served their coffee in a fresh, clean Huskee cup – with the cycle continuing with each coffee they buy from participating venues.

But it doesn’t stop there: Nilla and her team also encourage people to bring their own containers for the cakes and salads, helping to start a conversation with the community about the importance of reducing waste, and hopefully creating a knock-on effect that goes beyond the walls of the pantry.

“We love having these conversations with customers and we’re slowly starting to educate people who hadn’t thought about it before,” Nilla said. “I grew up with that reuse mentality because my mum would always pack her Thermos for a picnic and her reusable bags for the supermarket – most people of that generation did. And I think our young people are getting back to doing that.”

In an area out the back of the café and pantry, a kitchen garden is bursting with life: a huge lemon tree grows alongside coriander, chillies, rosemary, parsley,

sage, edible flowers and more, while the compost bins at the side collect food waste from the cafe and turn it into precious nutrients for the soil –nourishing the herbs and flowers that will end up back on plates.

Even the stems from the micro herbs aren’t discarded, instead being replanted in the ground to grow again, creating food from something many people would view as ‘waste’.

After publishing her first cookbook during the pandemic, Nilla is currently working on a second one that’s inspired

by her Danish heritage and the foods she remembers from her childhood.

“It’ll feature many of the flavours I grew up with, but with my twist on it,” she said. “I did a lot of foraging in the forest growing up, and have lots of recipes inspired by this time that I’m excited to share.”

But when it comes to making future plans for the business, she likes to take a holistic approach – paying careful attention to the staff, customers and the business itself, until she intuitively feels her way forward: “People are always asking me what my plans for the future are, but I don’t really ever have a plan,” Nilla said. “I just listen to the business – it tells me what it wants to do.”

What we offer at Nilla’s Pantry is good, honest food. People don’t have time to cook every night but they still want to take care of their family, that’s why we exist.

Nilla Tomkins PHOTOS: SUPPLIED

LÁNAI Launch

Amazing food, friends, new projects, business milestones and events galore! There was lots to celebrate at the launch of IN Noosa Magazine’s winter edition, Deb Caruso loved every minute!

It was a full house to celebrate the bumper 180-page IN Noosa Magazine winter edition at The Ohana Group’s stunning new restaurant, Lánai Noosa on the Noosa River.

Guests enjoyed delicious canapés and fine wines while celebrating each other’s success and hearing about the latest events in town - what a way to spend a Sunday evening with fabulous friends!

FARM TO TABLE DINING IN SUNSHINE BEACH

À La Carte and Banquet Dining

Restaurant and Bar

Private Functions and Special Events

Award-winning Menu and Wine List

PHOTOS: MEGAN GILL

PLANT WATER

SPRING INTO Wellness!

Change the way you hydrate with Australia’s first chlorophyll-powered water. Inside one bottle of Plant Water, 17 essential vitamins and minerals work to support your immune system, energy levels and cognitive function as well as skincare and hangover recovery for those dehydrated nights!

Nourish your tastebuds and nurture your wellbeing with these organic superfoods! Georgia Beard explores the best spring sensations from Organika Noosa.

From seasonal greens, reds and yellows to medicinal herbs and bushfoods, spring is arriving on the shelves and café cabinets of Organika!

As we overhaul our eating habits for the season, Noosa’s go-to hub for the wholesome and the homegrown is at the root of this change.

The organic, ethical and sustainable options are handpicked for health and wellbeing – whether they be fresh produce and protein, pantry staples or wellness-based brands.

After speaking with owner Dan Gladki, we’ve jotted down the definitive shopping list of naturally sourced superfoods to revitalise the body and mind. Spring into wellness at Organika!

NATURE’S SUNSHINE LIQUID CHLOROPHYLL

Green and clean from the inside out, Nature’s Sunshine Liquid Chlorophyll offers a natural internal deodoriser to alkalise, detoxify and cleanse the body. Dilute one to three teaspoons in water or juice for a fresh taste of spearmint and alfalfa while the natural ingredients balance the body’s acid-alkali level.

ROOGENIC AUSTRALIAN TEAS

Take your pick of Roogenic Australian Teas from Organika’s range! Medicinal tea blends extract the healing properties from native bushfoods and non-native ingredients, harvested and handmade in partnership with local indigenous communities. Start or slow your day with a cup of Roogenic Tea to improve sleep, energy, stress, inflammation, immunity, gut health, detoxification and more!

MT WILDER WILD BLUEBERRIES

Handpicked from the wild Carpathian Mountains, Mt Wilder Wild Blueberries are bursting with antioxidants and immune-boosting nutrients to support heart, cognitive and cellular health! Pick up a packet of frozen blueberries to incorporate into your spring salads or a sprinkle of blueberry powder to mix into your smoothies, yoghurt, porridge or muesli.

5 POINT DETOX

When bodily health is compromised, 5 Point Detox offers the first step to restoration –improving the digestive system. Mixed with water or juice, this liquid tonic enriched with a unique blend of 16 herbs aids in detoxification and revitalisation of the liver, kidney and digestive tract. For best results, detox two or three times a day on a 16-day program.

ALKALIFE

Filtered by limestone and quartz deep underground and bottled in the Blue Mountains, ãlkalife is a naturally alkaline mineral water restoring your pH balance. Get more out of your water from unparalleled energy-boosting hydration to health benefits including reduced reflux and indigestion and increased antioxidants.

EDEN HEALTHFOODS

Eden Healthfoods is a staple on the shelves at Organika. Sustainably sourced and wildcrafted from herbs and superfoods, their nutritional supplements can boost protein levels and improve immunity, energy and detoxification! Simply incorporate into everyday meals from salads to slices to overnight oats with yoghurt and mixed berries!

OF BEAN!

UNBEARABLE Liking

Some may say coffee is a drug. For John Caruso it could be a religion.

Preparing my stove top coffee maker, or Moka pot - or caffettiera for those of us raised in an ethnic household - is a daily ritual that’s close to my heart. The grinding of the beans, the gentle heat, smelling the aroma and watching as the pot fills. Then the first sip - just magic and the perfect start to my day.

My Melbournian friend, Richie, Sicilian heritage just like me, gifted me my first caffettiera more than 30 years ago and I’ve been hooked on the ritualistic way of creating a rich, aromatic brew ever since. Coffee is more than just a drink for me. It’s a way of life, a culture, a passion. I love experimenting with different types

of beans, roasts and blends. There are many ways to enjoy coffee, and I’ve tried them all. From long black to cappuccino; latte to macchiato; espresso to mocha, there’s a coffee for every mood and occasion. But my favourite is still the long (medium) black, no sugar, just pure coffee goodness.

I’m not alone in my love for coffee. Australians consume an average of 2kg of coffee per person per year. That’s about 6 billion cups annually! The coffee market down under reached $6.2 billion in 2019, with more than 20,000 coffee shops across the country. It is a huge part of our economy and our culture. But not all coffee is created equal.

Some people still use instant coffee, which is easy but a crime against humanity. Instant coffee is made from low-quality beans that are roasted, ground, brewed, and then freeze-dried or spray-dried into granules or powder. It has less flavour, less aroma, less caffeine, and more chemicals than real coffee. To me, it’s like drinking dirty water with a hint of bitterness.

According to a survey, 27% of Australians still use instant coffee on a daily basis. That’s more than a quarter of the population! How can they live like that? Don’t they know what they’re missing out on? Don’t they care about their taste buds? Don’t they have any respect for themselves?

I’m sorry, I don’t mean to be rude. But instant coffee is something that I can’t tolerate. It’s like eating cardboard instead of bread or drinking vinegar instead of wine. It’s an insult to the art and science of coffee making.

Sharing coffee with a friend or group of friends is another one of life’s simple pleasures. There’s nothing like having a cup of coffee with someone you care about whether it’s at home or at your favourite coffee spot. Coffee brings people together, sparks conversations, creates bonds. It’s a social lubricant that

makes us feel more relaxed and connected.

Coffee is more than just a drink for me. It’s a story, a culture, a passion, a friendship; one of the greatest pleasures of life. It’s something that enriches my life every day. I can’t imagine what life would be like without it. But I do know one thing - I don’t want to find out.

TYPES OF COFFEE & WHAT THEY SAY ABOUT THE DRINKER*

Long black - For blokes that don’t eat quiche. Espresso - As above, with much less time.

Cappuccino – The milk & chocolate sprinkle moustache is only for the master of disguises.

Café Latte – A no-no for the lactose intolerant - and there’s no point in almond or oat substitutes.

Vienna – Ordered when making a scene and looking for attention. (There are loud shirts in your closet)

Flat white – You need to get out more. You’re boring!

Macchiato – You want to give up dairy, but you’re not there yet.

Americano – Don’t bother. The Yanks have no idea.

*author’s opinion only.

homage

Ingredients:

Cacao infused Mezcal 50ml

Coffee Liquor of your choice 30ml Agave syrup or Sugar syrup 10ml Espresso Coffee 30ml

Step 1.

Mezcal infusion: Grab a bottle of your favourite Mezcal, preferably one that has a fair amount of smokiness to it and empty it into a sous vide bag with around 100 g of cacao nibs. Make sure the bag you use holds at least a litre of fluid as it might need some room to expand. Evacuate the air, seal and slip it into a water bath with the sous vide set to 60°C. (Don’t go higher than this as the alcohol will evaporate and potentially blow up the bag). Leave in the water bath for at least an hour.

After an hour take the bag out and let it cool. Strain the contents back into the original Mezcal bottle and you are ready to make a whole lot of dicks!!

Step 2.

Half fill your shaker with Ice and add the ingredients above.

Shake vigorously until you have a nice chocolate foam on top then double strain into your favourite Coup or Martini glass. Done.

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

An

to the late, great, Dick Bradsel, creator of the Espresso Martini.

Georgia Beard chats with Tea Shop co-founder Kellie Marshall about the sensory art of tea, uncovering her journey as one of only four certified Tea Masters in Queensland!

MEET THE tea master

Firstly, what is a Tea Master?

The Tea Master qualification dives deep into the heart of tea, recognising an individual who demonstrates an understanding the complexities of tea processing – how they intertwine with variations in colour and flavour, the influence of terroir on the tea plant and how the environment shapes the very essence of each leaf.

How did you become a Tea Master?

To gain certification as a Tea Master, I underwent a structured program of comprehensive online studies, assessments and an immersive in-person seminar held at the Australian Tea Masters facility.

The curriculum covered a wide range of modules, spanning the historical evolution of tea, methodologies for tea grading, professional tasting techniques, the intricate realm of chemical composition, the mechanics underlying taste and the intricacies of plantation and harvesting.

It also explored nuances of processing and production, systematic tea grading protocols, tea-producing nations worldwide, varied brewing methodologies and the fine art of tea blending.

The culmination of the program involved a series of rigorous theoretical and practical exams, coupled with research assessments addressing diverse topics such as the health benefits associated with various teas, geographical nuances of tea cultivation and cultural practices.

Why was it important to achieve this?

I’m always curious to learn more about tea and to be able to provide knowledgeable service to customers.

It’s also an opportunity for me to educate others on potential health benefits, brewing techniques and how we can reduce waste by using loose leaf tea.

What did you discover about tea that you hadn’t previously known?

A significant concept in tea production is terroir, a French term often used in the context of wine and agricultural products including tea.

It refers to the unique combination of environmental factors that influence the characteristics and quality of a crop, including its taste, aroma, appearance and overall character.

In the realm of tea production, terroir plays a crucial role in shaping the flavour profile and identity of a particular tea.

How will you use this knowledge in your business?

I am poised to substantially elevate and expand our business. This newfound understanding of tea’s history, grading, tasting techniques, chemical composition and cultural significance equips me to curate an exceptional range of teas that really resonate with our customers.

I’m planning to leverage my proficiency in tea blending and brewing methods so I can continue crafting unique and captivating tea blends.

I also want to provide insights on the potential health benefits of different teas and tisanes which will enable us to offer wellness-focused selections that cater to a health-conscious demographic.

I love the uniqueness of our blends, the freshness of our ingredients and the loose-leaf flavour that is far superior to mass production.

What do you love most about creating small-batch, loose leaf tea?

I love the uniqueness of our blends, the freshness of our ingredients and the loose-leaf flavour that is far superior to mass production.

What is your favourite blend of tea?

It’s really hard to answer this question. It’s like asking, “Who is your favourite child?” But I always start my day with a Robust, our strong black tea blend.

Throughout the day, I vary from something naturally sweet like Honeybush Chai; something refreshing

A TASTE OF

like Lemon Myrtle Green; or something to aid digestion in the evening such as our Peppermint, Dandelion and Fennel blend.

Tea is also very seasonal, and our blends offer versatility from a comforting hot brew to refreshing cold infusions. What is your favourite tea infuser?

The tea stick infuser! It’s a practical and convenient tool, perfect for brewing a single cup while also contributing to a sustainable future – zero waste, no contribution to landfills and plastic-free!

Can you give us a taste of the new blends coming to Tea Shop?

We’re excited to have recently released our Honeybush Chai, a flavourful and naturally sweet caffeine-free chai with delightful spicy notes; and our Liquorice Mint, a refreshing minty-flavoured herbal blend with a naturally sweet aftertaste of liquorice.

We have a couple of other blends we’re working on, but we’ll keep those a secret for now!

Watch this space! www.teashop.net.au

We roast and blend in small batches to ensure quality and freshness

FOR EVERYDAY

Kellie Marshall

John Caruso shares how Five Intimate Afternoons will ignite a love of live music.

There’s nothing like listening to singers and watching musicians play live. It’s a thrill that can’t be replicated by any recording or streaming service, and it’s even better when you get to see them in an intimate setting with others who share your passion for music.

When you watch a live performance, you don’t just hear the music, you feel it. There’s a physical movement of air whenever the bass drum is struck, sending vibrations through your body.

You feel the emotion and expression of the singer’s voice, reaching out to touch your soul. You feel the connection and communication between the band members, creating a harmony that transcends words.

These days kids are making music on their laptops in their bedrooms, which is great. I’m all for the creative expression this allows however there’s something magical about the craft and musicianship of watching a performer live, executing their art in front of a crowd.

There’s something awe-inspiring about seeing them play their instruments with skill and precision, improvising and adapting to the moment; something

COME BACK Again

exhilarating about witnessing them overcome challenges and mistakes, turning them into opportunities and surprises.

I’ve often heard Mick and ‘Keef’, from the greatest band in the world, talk about the exchange of energy between artist and audience every time they play.

When this happens, it’s unique to the experience of watching a performer live.

There’s a feedback loop that amplifies

the joy and excitement of both parties, creating a bond that lasts beyond the show; a sense of gratitude and appreciation that makes everyone feel valued and inspired.

If I may borrow from one of Australia’s biggest music fans, Ian ‘Molly’ Meldrum, “do yourself a favour” and check out The Sunshine Beach Surf Club’s Five Intimate Afternoons, starting in October and running through to May next year.

Kate Ceberano

Ross Wilson

Each performance promises to be magical with much-loved Australian musicians engaging with decades-old fans - and no doubt making new ones.

Kate Ceberano enjoyed musical success early with her band I’m Talking and then performed as a cast member with Jesus Christ Superstar at the start of the 1990s. Earlier this year she released her eighteenth studio album, a collaboration with The Melbourne Symphony Orchestra. Fresh from ‘wowing’ Noosa audiences as part of Noosa Alive!, Kate will launch Five Intimate Afternoons at the Surf Club on 29 October.

From Daddy Cool to Mondo Rock, Ross Wilson has been around the Aussie music scene for more than 50 years. He was instrumental in crafting the unique Skyhooks sound as producer on their first three studio albums. Ross is a highly-entertaining showman who will bring his hottest hits to the Sunshine Beach Surf Club on 4 February 2024.

Ella Hooper and GANGgajang appear December 3 this year and March 24, 2024, respectively. Ella was the powerhouse voice behind the multi-ARIA award winning band Killing Heidi and GANGgajang’s biggest hit, Sounds of Then describes those famous scenes at dusk

when sugar cane fires would light up the sky prior to harvesting.

When Brian Mannix and The Uncanny X Men asked, where will we be in 50 years in 1985, they probably never imagined that they’d still be making music in 2024, however 19 May 2024 is when you can experience their high energy hi-jinx.

Tickets are limited to 250 people for each performance for just $110 per

person. It’s worth getting in quick to secure a VIP experience which includes a half hour meet and greet with the artists before the show plus a one hour drinks package and VIP seating by the stage for just $50 extra.

My money is on the package price of $500 for all five concerts with the VIP experience included.

Go on, do yourself a favour!

Gangajang

Ella Hooper

UncannyX-Man

SUNSHINEVibes

It was Sunshine and good Vibes for the launch of the latest Hello Sunshine Magazine and Village Vibes Guide. Deb Caruso loved every minute of it!

It was a double celebration when our biggest edition of Hello Sunshine Magazine and our third Village Vibes Guide were launched in style at Peregian Beach Hotel’s stunning Il Porto Bar.

The room was abuzz with inspiring locals keen to drink, eat and meet likeminded artists, business owners and the IN Publishing team.

Members of the Peregian Beach Business Association joined in the celebrations for the launch of the Village Vibes Guide 2023 - an essential guide to The Village Peregian Beach.

The Peregian Beach Hotel team even created a bespoke cocktail for the occasion using our Hello Sunshine Parfait Gin distilled by Sunshine & Sons!

PHOTOS: MEGAN GILL

FOOD | DRINKS | FUNCTIONS

www.peregianbeachhotel.com.au

THE RISE OF Riesling

Welcome to spring and those days where that first kiss of morning sunshine makes you realise how good life is. Add in the waves lapping at the shore, that wondrous invigorating freshness of effervescent foam washing through your toes, and you have to wonder if it get any better?

If spring was to be captured in a wine glass it surely would be riesling!

With the best expressions having a pristine acid line it is no surprise that the finest examples are grown at altitude, higher latitude or in a continental climate which facilitates a bigger diurnal temperature range enabling acid retention.

What better to accompany our abundant fresh seafood than riesling?

The juice! Let’s take a look at some of the key regions in Australia and NZ for some of these delicious drops. Tasmania, Great Southern in Western Australia, Eden and Clare Valleys in South Australia and a shout out to our friends in Central Otago in NZ’s South Island.

Tucked away on Tasmania’s East Coast is the family run Freycinet Vineyard which has the luxury of two qualified winemakers heading up the team. The 2022 Riesling has those trademark lime and floral aromatics with a beautiful, elegant palate, predominantly citrus flavours (think lime and lemon) and precise acid line. Seafood, fresh Asian dishes, fish and chips – perfect.

Head to the southern part of Western Australia and discover the Great Southern region producing stunning riesling, with the elevated Porongurup region creating the finest examples. The 2022 West Cape Howe Porongurup Riesling has that traditional lemon/lime profile with green apple to the fore and again a fantastic acid line. We could be boring and say it will go with the same dishes as Freycinet but just on its own is reward enough for a day of sun and sand.

Traditionally, Clare and Eden Valleys have produced fantastic examples with your scribe preferring the slightly softer wines of the Eden Valley. The 2022 Pewsey Vale 1961 Block experiences a little lees contact which provides a little more texture to the wine whilst not diminishing the linearity and freshness.

Just because he is an all-round good guy and one of very few of NZ’s highest achievers somehow not wanting to take on honorary Aussie status, Sam Neill’s 2022 Two Paddocks Picnic Riesling deserves a mention. The combination of altitude, continental climate and latitude creates a stunning limey, precise wine,

reminiscent of classic German riesling. Lovely balance and perfect with a couple slices of soft white bread smothered with Lescure butter, crunchy lettuce, Marie Rose sauce and fresh Mooloolaba prawns, also known as a prawn sanga for the uninitiated – magic!

Now that the weather has turned for the better, the days get longer and warmer, it’s important that we reward ourselves with some of life’s simple pleasures. It doesn’t get any better than fresh, clean seafood washed down with pristine riesling.

Cheers & good drinking!

Tony Cox shares his riesling revelations to celebrate all things ‘spring’.

CHEERS TO Quality

With your scribe looking to shed some winter kilos as he prepares for a summer of sun, sand and sea he is desperate to find some low-calorie options in order to squeeze into the 2XUs and perhaps to avoid a brand extending 3XU range.

A recent visit to a big box retailer saw your hard-working sampler trudge down the white spirit aisle in the hope of discovering something of interest.

Imagine my excitement when I stumbled across a 1.5 litre cask of vodka! I read a little further on the cardboard casing and my healthy, sustainable juices got flowing: ‘zero-sugar’, ‘gluten-free’ and ‘vegan’ were all there staring me in the face. Not only was the carton (yes, it was a cask!) recyclable but all of the buzzwords of healthy living were there as well. What next – a shopping trolley with a lithium-ion battery?

I was even more impressed when I discovered the producer was Mandatory Spirit Co, which, on name alone, made me feel compelled to purchase.

I don’t know about you but 50 standard serves per purchase really got me excited – almost like allowing people to double up on prescriptions at the pharmacy.

One less trip to the big box booze bargain bin wouldn’t allow those impulsive placements of nuts, pretzels and chips to work their seductive charms on me. The only problem is your scribe likes to store his vodka in the freezer just so anyone housesitting can be identified if they have a good time then top it up with water to try to conceal their own excessive consumption – now I’m just drinking blind if you will pardon the pun.

On a serious note, does the marketing of spirits in ever-larger, ever-stronger servings make for responsible - or enjoyable - consumption?

I am the first to acknowledge that it all comes back to personal choice and self-control but pushing large format, easy-to-serve and convenience maybe pushes the boundaries of acceptability.

The big box buyers are ‘only satisfying a market segment they feel needs filling’ will be the company line, but perhaps we can cut it back a little, keep control of our senses and imbibe in a little less quantity but a little more quality this summer and support our mates at the independent bottle shops and emergent local distilleries and breweries.

Their hand-selected and handcrafted range will continue to deliver the best quality along with passion, knowledge and great storytelling.

Choose wisely and good drinking!

Tony Cox discovers that bigger isn’t better, particularly for booze.

There’s no denying the boom in craft beer consumption down under. Our resident frothblower John Caruso discovers one of the pioneer brands now pouring on the Sunshine Coast and promising to deliver on three key promises: offering great beer, food and a place to meet with family and friends.

BEER Pine-eers

According to website Savvy, craft beer revenue grew by almost 18% last year and while mainstream beer sales declined, consumer’s interest in the craft beer portion of the pie grew!

One of the early pioneers of craft beer was 4 Pines Brewing Co. which was born from a conversation between a father and his son following a surf, 15 years ago.

“We’ve been a beer loving nation, but I think options were really limited in terms of getting a well-made craft beer more than a decade ago,” explains Adam Dearing, General Manager of Hospitality for 4 Pines.

“They weren’t a lot of independent brewers around when 4 Pines opened its first brew pub in the Northern Beaches of Sydney. Compared to today, there was a real lack of choice, so we feel we were pioneers in that space and now we’re seeing the fruits of our labour with an impressive expansion of 14 venues across the East coast of Australia.”

With the synergy of sun, surf and thirst, the Sunshine Coast presented itself as a perfect location for the brand’s interstate expansion.

“There are many parallels with the Sunny Coast and our traditional home of Sydney’s Northern Beaches area where 4 Pines Brewing Co. was born,” says Adam. “The customer experience remains at the centre of the 4 Pines universe: genuine, warm, engaged service, a delicious feed and a cracking pint of lovingly-crafted beer.

“This was the start, middle and end of everything that our founders cared about.

“Aspirationally, we’ve always wanted a home on the Sunshine Coast and sought to partner with someone who is locally connected to help tell our story and deliver on the great experience we pride ourselves on in our other locations on the East Coast.”

The expansion of the 4 Pines brand

in Mooloolaba and Noosa has been the result of a perfect partnership between 4 Pines Brewing Co and a well-known local business identity and venue operator, Helliwell Hospitality.

“Our group owns and manages high profile businesses within the hospitality industry and we’re a community and family-focused group that’s renowned for having accessible, tasty food and friendly service which results in creating the occasion,” explains Nathan Weiss from Helliwell Hospitality.

“Local Clayton Williams, owner of Heliwell Hospitality, has 40-plus years in hospitality running places like The Duporth and the Commercial Hotel, Nambour and he’s committed to brands that deliver in the local community.

Group Executive Chef Gavan Kennedy

The food quality has gone to another level at our two 4 Pines locations here on the Sunshine Coast

“Clayton also started the Brothers Rugby Union Club at Sunshine Coast Stadium and is a co-founder of the Sportshub Bokarina, a not-for-profit that supports local Clubs and the community, so he’s entrenched at a grassroots level.”

Group executive chef Gavan Kennedy ticks the group’s third commitment box when it comes to delivering on the 4 Pines’ expectations of a modern menu.

“Gavan joined us earlier this year and he’s already demonstrated his expertise during the opening of the Noosa 4 Pines venue by developing a modern menu that pairs perfectly with our craft

beers,” says Nathan.

Born in Ireland, Gavan discovered his passion for cooking while working in Jacques Restaurant and Hayfield Manor Hotel in Cork where he developed a flair for fine dining and contemporary cuisine.

In 2015, he joined Rockpool Dining Group as a Sous Chef and was gradually promoted to Executive Chef overlooking various locations.

“Gavan’s experience and his understanding around what the food offer should be is critical,” explains

presented on the plate and updating

“The food quality has gone to another level at our two 4 Pines locations here on the Sunshine Coast.”

From looking for a frothy fix after a family surf on Sydney’s Northern Beaches to the shores of Mooloolaba and Noosa, 4 Pines is true to its root of offering well thought-out brews, fresh and fulfilling food and a destination for any occasion.

True to the 4 Pines philosophy that good beer needs good people, why not drop in and enjoy the 4 Pines hospitality over an award-winning beer and tasty feed from this highly accredited brewery. Cheers to that!

PHOTOS: MEGAN GILL

A COASTAL-INSPIRED VENUE PERFECT FOR A POST-SURF DROP BY WITH 12 TAPS OF FRESH BEER, A MODERN FOOD MENU, LIVE SPORTS & ENTERTAINMENT OFFERING.

BURNING Ambition

It was time for heartwarming celebrations to give cheers to the national expansion of our favourite local spirit and the success of The Curated Plate 2023.

As the sun sank over the hills, the air caught alight with the crackling glow of a great bonfire at Nil Desperandum Rum and Sunshine & Sons Distillery!

Wrapping up the first week of The Curated Plate, RumFire celebrated the official launch of Nil Desperandum’s flagship national product, SPECIAL

We were welcomed with a delicious rum and Fever-Tree cocktail, an opportunity to try SPECIAL and the limited edition Nil Desperandum GO FOURTH, and delighted in the vibrant flavours of Mooloolaba Prawn Paella from The Paella Fella while Sunshine Coast singer-songwriter Sari Abbott set the vibe.

The night was such a success, the guys at Nil Desperandum are already planning to make RumFire an annual affair.

The Distillery is open, albeit without a bonfire, every day from 10am till sunset for tours, tastings and cocktails on their rainforest-surrounded terrace. We can’t wait to see what Nil Desperandum Rum curates next!

PHOTOS: MEGAN GILL

FEELING Chirpy

Can you believe that a ‘chirping’ bird can lift your mood and make you feel... well, more chirpy?

I’m not talking about the call of a crow, that’s kind of ominous; or the shrieks of Curlews, enough to make you on edge - especially as they sound like a party of Curlews outside your window in the middle of the night!

To quote author Ryan Hammoud of King’s College London. “There is growing evidence on the mental health benefits of being around nature and we intuitively think that the presence of birdsong and birds would help lift our mood,” he said. “However, there is little research that has investigated the impact of birds on mental health in real-time and in a real environment. By using the Urban Mind

she lived in Hong Kong and how much she loved listening to the birds when she came home to Noosa, where there’s an abundance of birds singing.

While some birds are great little characters with personality plus, their chatter, tweeting, chirping songs definitely enhance a mood; while the cooing of pigeons and sing song of birds is more calming.

We know that nature provides an environment conducive to our mental and physical wellbeing and the popularity of nature sounds used as aids for sleep, meditation and calming the mind make a difference to one’s wellbeing.

If the sound of birds does not resonate with you, the sound of the ocean might be a better choice for relaxation. Waves lapping on the seashore is a popular choice for soothing the mind. Sitting on a beach usually represents relaxation, warmth and sunshine. If you can’t go to the beach yourself, listening to the sound of waves can take you there and create a soothing effect on your mind.

Katrina Thorpe discovers the therapeutical benefits arising from the calls of nature.

If you can’t be immersed in nature, download some nature sounds to play as they are still very effective for your mood and wellbeing.

Spring is the perfect time to enjoy sitting outside in a garden, park or maybe a balcony close to trees, close your eyes and tune into the sound of birds chirping to make you feel chirpy too.

...nature provides an environment conducive to our mental and physical wellbeing and the popularity of nature sounds used as aids for sleep, meditation and calming the mind make a difference to one’s wellbeing.

A peaceful haven just off Hastings Street, the team at the newly renovated Sensaura Day Spa are on a mission to bring some much-needed relaxation back into our lives, discovers Rebecca

A SENSE OF tranquility

Sensaura Day Spa’s new manager, Natasha Fenton, clearly knows her stuff. After many years in the industry, including time spent educating therapists and consulting to some of Queensland’s most prestigious spas, she’s now settled at Sensaura – located a handy few minutes from her home – and has set about transforming the business into one of Noosa’s most exciting day spa offerings.

As an 18-year-old brand, Sensaura has naturally changed and adapted over the years. But this newest stage of its evolution is something special, combining beautifully eclectic and calming interiors – think ornate Balinese doors, colourful Moroccan wool rugs and plenty of lush greenery – with an innovative new treatment menu featuring relaxing massages, nourishing facials, rejuvenating body treatments, and other experiences designed to delight the senses and lift the spirits.

Both the spa’s interior and its treatment menu have been inspired by Australian native ingredients from the ocean and rainforest, while its serene rooms are named after some of Noosa’s

most beloved natural areas: Laguna, Tea Tree and Weyba, to name just a few.

All products used are vegan, cruelty free and Certified Organic, and provide gentle nourishment to the skin through the power of natural ingredients such as rosella, quandong, Davidson’s plum and coconut.

“We are moving into a world where people are being more conscious about what they put on their skin, what they eat, and what they clean their houses with,” said Natasha.

“We want people to feel pampered and taken care of while they’re here, so we use the best ingredients possible.”

According to Natasha, it’s Sensaura’s expert team of senior therapists that helps the spa stand out from the crowd, as well as their passion for making every client’s visit memorable.

“Our multicultural team comes from all over the world and are highly experienced; they’ve been in the industry for a really long time,” she explained.

“We also have an end-to-end process that makes the experience for guests feel special, and there are a few little

unexpected things we offer along the way, such as a seasonal herbal tea and a little sweet treat.”

Of the many indulgent treatments Sensaura offers, Natasha’s favourite is their new Ayurvedic-inspired Gua Sha Glow facial, which uses smooth jade tools popular in traditional Chinese skincare for thousands of years.

“If I could only have one treatment for the rest of my life, it would hands-down be our Gua Sha Glow,” she enthused.

“This is a beautiful facial where we sculpt and lift the face and encourage lymphatic drainage with the stone. Every single person has been wowed by the results – it really changes your skin.”

Sensaura is the perfect destination for a romantic retreat or girls getaway with a double treatment room and customised spa parties for group bookings which can

Jamieson Dwyer.

We spend so much time and money on things that aren’t that important, but we’ve only got one body.

PHOTOS: IAN WALDIE

include spa cuisine and personalised touches.

Four times a week on Sensaura’s tranquil, tropical private balcony, holidaymakers and locals gather for morning yoga classes, stretching into sun salutations under the guidance of a gentle, holistic instructor.

Natasha loves the sense of community the yoga classes have created, and hopes to soon add to this by offering day retreats incorporating a mixture of meditation, breathwork, yoga, journaling, nourishing food and a creative hour – providing another way for people to slow down and prioritise both their physical and mental wellness.

“We plan to finish each retreat with a cacao ceremony and some reflection and meditation,” she said.

“We’ve got lots of different ideas for themes, but the first one will probably focus on self-love.”

Natasha is grateful she’s been given the freedom to put her own unique stamp on Sensaura, and loves working in such peaceful and inspiring surroundings each day.

“I love that I’ve been able to take the reins and pretty much make it my own,” she said. “The environment here is beautiful. The aesthetics of this place creates a really special experience for me, the team and the guests.”

But her biggest sense of satisfaction comes from helping people step outside their busy lives and take a moment to centre and rejuvenate themselves –something most of us see as a luxury, but should probably consider a necessity.

“It’s so important to reset. We are so incredibly busy as a society, and I feel like we’re getting busier,” Natasha said.

“But for our mental health, our bodies and our overall wellbeing, it’s essential to take the time to recharge.

“We spend so much time and money on things that aren’t that important, but we’ve only got one body.”

See you at Sensaura!

BEAUTY AND THEBirthday

It’s a big happy 4th birthday to the day spa with the best view in Noosa. Carlie Wacker celebrates with the powerhouse behind NuYou Natural Beauty Day Spa at Noosa Marina – Joanna A’Hang.

Joanna A’Hang has hung in during some super challenging times to pop a bottle or two and celebrate the fourth birthday of her beauty business.

When Jo bought the business in 2019 it was empty and had no clients.

“We had just started building the business and making our own name, when the ‘C’ word happened,” says Jo. “We were forced to close for several months and not knowing how long we were going to be closed for was terrifying.

“Coming back from lockdown I bought my original business partner out which was a huge move but here we are celebrating four years.”

Keeping motivated and positive in difficult times is one of the many attributes I admire about Jo.

“Having the strength to never give up, believe in myself and keep being ‘me’ with the amazing support of my family and friends has always been the secret to our success,” she adds. “I think small business is so hard for anyone right now but to be a new small business and still be open after what the universe has served us over the past four years has been insane.

“I have beautiful staff, clients and I still wake up before my alarm each day, LOVING coming to work to make others feel Nu.”

To celebrate the wins, the birthday and to further support the needs of her loyal client base Jo has added Eminence to the NuYou offer – a natural, organic food for the face that smells amazing and is known as no-tox Botox.

PHOTOS: MEGAN GILL

With customisable instant results for firming, fine line removal and deliciously youthful skin, Eminence in-salon treatments and at home skincare are now available at the waterfront day spa at Noosa Marina.

“Eminence makes me feel confident that our therapists and clients are only

using top quality, naturally organic, ingredients that nourishes and improves the skin,” Jo said.

“I am also super impressed that Eminence cares for our environment and community including contributing healthy organic meals to hospitals for children suffering from cancer.

“A tree is planted for every product sold and the packaging is recycled or recyclable.”

Congratulations to Jo and the team at NuYou Natural Beauty Day Spa - make sure you book in for the Fire & Ice Signature Glow Facial with 12 steps to a nourished and glowing new you!

• Complimentary welcome tray of mixed fruit & flavoured water upon arrival

• Monoi Age Corrective Cleanse

• Mangosteen Resurfacing Gel Cleaner

• Neroli Age Corrective Hydrating Tonique

• Blueberry Detox Firming peel & AHA Fruit Pulp treatment which detoxes & firms the skin

• Scalp, Face, Décolletage, Arm, Hand & Foot Massage with Soothing

Chamomile moisturiser

• Specialised Treatment Masque to suit your skins concerns

• Finishing with our Anti-Ageing Marine Flower Peptide serum

• Bamboo Firming Fluid

• Arctic Berry Peptide Radiance Cream

• Marine Flower Peptide Eye Cream

• Citrus Lip Balm

Eminence makes me feel so confident that my clients are only using top quality, naturally organic, ingredients that nourish and improves their skin

LAB OF Self-love

Ageing is a privilege and teaches us the importance of putting ourselves first. By feeling and looking good we can be at our very best for family, friends, work and life.

When Bianca Dyda opened her holistic aesthetics studio on Thomas Street in Noosaville the aim was to provide men and women with a beautiful and safe space to treat themselves.

“After 12 years in nursing my dream was to create an integrated space where people can come and feel the best version of themselves,” says Bianca. “At Cosmedic Lab we take a long-term approach to finding the root cause of skin health and using the most current and effective corrective and procedural treatments available.”

Cosmedic Lab is where you’ll find a service that will scream self-love from injectables and peels to specialist skincare and makeup.

The new Venus Viva machine is the latest addition to Cosmedic Lab.

Caring for you inside and out

bianca@cosmediclab.com.au COSMEDICLAB.CO

You simply cannot look after anyone else if you are not looking after yourself. Carlie Wacker enters the lab of self-love to see what we can all do to be our best.

It’s a radio frequency laser that can reduce wrinkles and resurface the skin - a great option for those with pigmentation, acne scars or enlarged pores plus there is no down time.

The Synergie skincare and makeup range is also available at Cosmedic Lab and I am a big fan of the foundation which not only provides a gorgeous coverage and finish, but is also packed with active goodies.

Made with zinc oxide and titanium dioxide minerals that reflect UVA/UVB rays, the foundation provides sun protection and hydration – perfect for coastal lifestyles.

You are invited to meet the team and explore the world of self-care at Cosmedic Lab for a special VIP evening.

Guests can be colour matched with the dreamy Synergie foundation; therapists will demonstrate the Synergie skin peel and skin tightening treatments and we will find out all about the Venus Viva treatments.

Meet the team and take advantage of special VIP deals and a lucky door prize plus enjoy a free makeup colour match and goodie bag valued at more than $50.

Get your gals together for a fun evening of discovery.

COSMEDIC LAB VIP EVENING

Date Friday 27 October, 2023

Time: 5 - 7pm

Cost: $25 or bring a friend for $30 combined includes drinks; canapés; lucky door prize and goodie bag valued at over $50 Door prize includes a Synergie Skin Care pack valued at $115 and 2 x Venus Viva skin tightening treatments valued at over $700. Total value over $815.

VIP EVENING

FRIDAY 27 OCTOBER - 5 - 7PM

TICKETS $25 or bring a friend for $30 combined includes drinks; canapés; lucky door prize and goodie bag valued at over $50

Door prize includes a Synergie Skin Care pack valued at $115 and 2 x Venus Viva skin tightening treatments valued at over $700. Total value over $815.

Scan the QR Code to book now!

HOLISTIC AESTHETICS

Meet the Cosmedic Lab team and discover the customised skin and anti-ageing treatments on offer with free consultations, demonstrations and more!

SPRING Beauty

The multi awardwinning Synthesis

Renew Enzyme Cleanser is an absolute fave amongst the staff and guests of Sensaura Day Spa. Designed to activate cellular renewal by removing dead skin cells for fresh skin and natural radiance, the perfect post-winter product enriched with native Australian ingredients including fingerlime and lemon myrtle.

Spring has sprung and it’s time to peel back those dull winter layers to awaken and allow your skin and hair’s natural radiance to bloom with these top beauty picks from our favourite experts.

Get your hands on the Pure Liquid Castile Hand Wash from The Australian Eucalyptus Oil Company. Made in Australia using a traditional castile soap recipe, it’s free from chemicals with saponified oils of olive and coconut providing a rich decadent lather that won’t dry your hands while providing a luxurious deep clean. For sensitive skin, including babies, reach for the unscented Sensitive Skin Pure Castile Soap

Get glowing with Saya’s Coconut Body Polish, an indulgent exfoliator with simple elegance of raw sugar, sea salt, and coconut to gently yet effectively slough away that dull Winter skin! Shea butter and coconut oil enrich the formula, offering deep hydration and a touch of anti-ageing benefits, leaving your skin not only smooth, but truly nourished and ready to burst into Spring! ikatan Spa’s favourite Spring revival product.

Achieve the perfect ‘do with Schwarzkopf’s Professional Session Label The Powder

Styling Dust. The team at Adrian J Hair love this for its fine dispersion delivering targeted volume, flexible texture and an instant grip.

Supercharge your skin with this soothing and hydrating Eminence Stone Crop Whip Moisturiser

Suitable for normal to mature, dehydrated and pigmented skin types, stone crop is a natural succulent that’s been used for centuries for its first-aid and healing properties, reducing the appearance of irritation and gently clarifying the skin. A firm NuYou Natural Beauty Day Spa!

About Faces Noosa says SPF always! It’s a daily non-negotiable that is vital to protect your skin from damaging UVA and UVB radiation. Her personal favourite is the Ultraceuticals Ultra UV Protective Daily Moisturiser SPF50 available in Hydrating or Mattifying. She knows what she is talking about, having been named #1 in the Top 10 Therapists in Australia by Ultraceuticals! Congratulations!!!

Cosmedic Lab know skin so recommend Synergie Skin EfficaC to enhance and brighten your skin. A rapidly absorbing, non-acidic vitamin C serum suitable for all skin types, the coenzyme Q10 and vitamin C work in tandem to deliver a potent dose of antioxidants, reduce the appearance of fine lines and wrinkles, promote even skin tone, reduce age spots, and protect against UV and environmental damage. A spring essential!

Angie has over 30 years of dermal and beauty experience, with exceptional client service and the latest technology. Angie nurtures and creates healthy glowing skin at any age.

• Skin Firming Technology

• Medical Grade Lasers

• Vascular + Hair Removal

• Sunspots + Rosacea

• Acne Treatments + Scarring

• Needling + Omnilux

• Facials + Micros + Peels

• Skin Tag + Mole Removal

• Brows + Tints + Lashlifts

Eminence Coconut Cream Cleanser features rich coconut milk to nurture the skin for a dewy, fresh finish while providing comfort to dry, irritated or sunburnt skin. Suitable for normal to dry skin types, find it at Noosa Springs Spa

SPECIAL OFFER: Spend $200 on Eminence Organic Skin Care products at Noosa Springs Spa and receive a FREE full size Eminence cleanser worth $74. Offer available while stocks last so book your Noosa Springs Spa experience today!

• Waxing + Makeup

• ThemiVa Vaginal Rejuvenation

• Injectables with Dr Liza

Angela Lamb

SKIN, BEAUTY & LASER PROFESSIONAL Noosa Waters P 0411 699 227

aboutfacesnoosa@gmail.com

www.aboutfacesnoosa.com.au

TO SAYING SAY

‘NO.’ ‘Yes’

‘No’ - Why is such a short word so hard to say? Jackie Hillegers explores why - and how - we should say yes to saying no!

We live in a world where we avoid conflict by agreeing to do the things we do not want to do - due to a fear of being judged, disliked or being left out in the future.

‘No’ is a complete sentence, but it can take practice to say it in the right way. We often say ‘yes’ way too fast, which causes us not only to feel annoyed and frustrated with ourselves, but also feel resentment towards the person who put us on the spot in the first place.

We need to take the time to think our options through in order for it to be a genuine agreement or commitment.

Research has shown that women have

a harder time saying no than men and this could be because women have a need for acceptance and a want to belong.

BEING A PEOPLE PLEASER

Pleasing others is in our nature, and we often change how we act to fit in with those we want to impress. Your worth becomes based on how other people see you – kind, generous and helpful; always there to lend a hand and help out.

This is great at first but can become exhausting trying to keep up with commitments. People pleasers tend to like validation but avoid conflict, which is why ‘no’ is so hard to say.

GIVING BACK

Helping others or giving back is extremely important so I am referring to situations when you are overcommitting by constantly being a ‘yes’ person. Others can make you feel guilty with statements such as ‘everyone else is helping so would you like to join in’ or ‘make sure you are free on this day’ which can create a sense of panic or confusion.

What we need to realise is that we need to protect our own energy too, so if we have had a busy week our body deserves downtime to rest and digest.

Noosa Springs Spa located in the heart of Noosa & open 7 days a week

We work best when we recharge when our body needs it!

LEARNING TO SAY NO

Practice saying no to smaller situations. Try to make eye contact, speak in a softer but more assertive tone in order to be more confident in your decisions. Notice how people react with their body language and have techniques on hand to reassure them that you will be available in another time and place.

It can be hard to back out when you verbally commit on the spot so try to ‘practice the pause’ before saying yes or no by breathing slowly for a few seconds, and consider what you are about to say. Have a sip of your drink to stall for time or gather your thoughts and consider your options. Try not to give a drawn out reason why you cannot help or attend as it may sound like a weak excuse.

HERE ARE SOME ANSWERS YOU COULD USE:

If I can’t make this event, will there be

another one coming up I can commit to?

I don’t want to double-book, so let me get back to you?

This month I am over-committed sorry.

I can volunteer my time for an hour or two, if that would help?

Regretfully, I cannot make it as I have other commitments.

Thank you for thinking of me, but I will have to decline.

I appreciate the offer and please keep me in mind for next time.

SETTING HEALTHY BOUNDARIES

When we set healthy boundaries for ourselves, we feel more balanced and confident. Make a list of how many events you are willing to attend per week. You may have a certain day in mind when you are not so busy. Prepare your answer and schedule in advance. Think about how full your cup is before committing.

Just remember that you are only one person and you can only stretch yourself so far before you snap.

When you do start to feel more comfortable with saying no, you will feel more genuine and at peace. If you get a funny uncertain feeling that you cannot commit, try to say ‘maybe’ as yes and no can be taken as gospel.

So, focus on less pleasing other people, and foster more confident decision making for yourself. You will be surprised just how much more energy you will have when you stop saying yes to everything. Next time someone asks for a favour, you will not only be able to say yes with certainty but you will feel 100% invested and committed in saying the word ‘yes’ - or

WHY WE PEOPLE PLEASE:

We feel guilty or unsure of how to say no Scared of rejection

We change who we are as a person to fit in with others

Happy being a follower instead of a leader

We put other people ahead of ourselves and our own needs

We want to make other people happy

GET INTO THE Groove!

Spring is a season of renewal and rejuvenation. Longer days and warmer weather provide the perfect time to reset your body and mind, as Melissa Miragaia shares.

If you’re finding that you haven’t quite found your groove for 2023, Noosa Studio’s Melissa Miragaia’s reset plan can help ensure you get on track and stay on track:

1. Reflect on your goals: Take some time to reflect on the goals you have set for the year. Are they still aligned with your current aspirations? Have any circumstances or priorities changed?

Consider reassessing and adjusting your goals to ensure they are realistic and relevant to your current situation.

2. Embrace outdoor activities: Take advantage of the pleasant weather and engage in outdoor activities. Whether it’s hiking, biking, gardening, or simply taking a stroll in nature, spending time

outdoors can do wonders for your physical and mental well-being.

The fresh air and sunlight can boost your mood, reduce stress, and increase your energy levels.

3. Engage in regular exercise: Regular physical activity not only helps maintain a healthy weight and strengthen your muscles, but it also plays a crucial role in improving mental health.

Exercise releases endorphins, which are natural mood boosters, and promotes better sleep. Choose activities that you enjoy, such as gym training, pilates, yoga, surfing, or jogging, and make it a part of your daily routine.

4. Practice mindful eating: Spring is a great time to revamp your diet and

assisted-stretch one-on-one sessions

One-on-one stretching is about identifying tightness and imbalances in your body and customising a stretch routine that is just for you. Our clients may come in with pain, tightness, but they keep coming back and commit to their flexibility journey once they experience the freedom that comes with a wider range of motion and flexibility.

call

stretch

incorporate fresh, nutritious foods. Fill your plate with an abundance of fresh colour, vegetables, whole grains, and lean proteins.

As you savour each bite, practice mindful eating by paying attention to your body’s hunger and fullness cues. Avoid restrictive diets and focus on nourishing your body with wholesome, seasonal foods.

It is important to seek advice from a professional if you are insure on what your individual body requires.

5. Declutter and organize your living space: A cluttered and disorganized living space can contribute to feelings of overwhelm and stress. Take this opportunity to declutter and organize your home.

Clear out unnecessary items, tidy up your belongings, and create a serene and peaceful environment. A clean and organized space can have a positive impact on your mental well-being.

6. Prioritise self-care: Spring is a great time to prioritise self-care and take care of yourself both physically and mentally.

Set aside time for activities that bring you joy and relaxation, such as reading, practicing meditation or mindfulness, or

indulging in a soothing bath. Breathe, stretch and nurture your body.

Remember that self-care looks different for everyone, so find what works best for you and make it a regular part of your routine.

7. Connect with loved ones: Spring is a season of new beginnings and a great time to strengthen your connections with loved ones.

Reach out to family and friends, plan get-togethers, and enjoy quality time together. Social connections are vital for our mental well-being and can provide a sense of support and belonging.

8. Change your self-talk: Pay attention to your inner dialogue and reframe negative, self-limiting thoughts.

Replace statements like “I can’t do it” with “I haven’t learned it yet” or “I will give it my best shot.” Focus on positive and empowering statements that support your growth and progress.

9. Develop a routine: Establishing a consistent routine can help you stay organized and focused. Plan out your days, allocate time for work, self-care, hobbies, and relaxation.

Having a routine can provide structure,

reduce stress, and increase productivity. My “white board” method is a technique I have spoken regularly about in my past articles and is a must. Mapping out your weekly, monthly and yearly goals and routines ls vital in creating and maintaining a successful routine.

Remember, self-care is a continuous journey, and it’s important to listen to your body and honor your needs throughout the year.

Resetting your physical and mental well-being in preparation for spring can have a transformative effect on your overall health and happiness.

So breathe in the fresh air, embrace the blooming nature, and allow yourself to embrace the season of renewal.

Lastly, please remember a reset is not about starting over but rather realigning yourself with your goals and finding the motivation to continue pursuing them.

Embrace the opportunity to evaluate, adjust, and recommit yourself to achieving what you set out to do.

With determination and a fresh perspective, you can regain your momentum and make the most of the remainder of 2023 and be ready for 2024.

Unlock

SUCCESS THIS SPRING

The Mojo Maker Nikki FogdenMoore shares how the right mindset can be the creator of dreams and and how you can harvest it to achieve anything you really, truly want.

What stops us from really achieving what we want?

What makes the difference between setting goals and achieving them?

Three crucial steps: Clarity, Conviction and Consistency (aka ‘follow through’).

STEP 1: CLARITY: DARE TO DEFINE

First up: Get your Pizza Order right (a coaching tool of mine is to clearly define your pizza order and not keep messing with it once you’ve sent it off to the goal kitchen). Avoid finite thinking and just focus on the next right thing. Our goals and dreams evolve with us. Therefore:

• Set your intent, make sure it resonates then chip away at it every single day.

• What do I truly desire?

• Why is this goal important to me?

• What emotions and experiences am I seeking?

Your intent is more than just a goal. It’s a deep-rooted desire, a driving force that propels you forward.

By setting a powerful intent, you’re laying a foundation, ensuring that every step you take aligns with your core values and ultimate vision. The clearer the goal the better the outcome.

STEP 2: CONVICTION: BACK YOUR GOAL.

Be really honest with yourself - don’t make a mood board or a big audacious goal if you’re not willing to follow through.

Be super clear on what it is you’re going after and be really aligned with why you want it:

• Not a ‘sort-of’ goal.

• Not someone else’s goal.

• Not a fear-based FOMO or comparison goal.

A real - “100%, I can actually see and taste it” kinda goal.

It could be a financial, health and fitness goal, deeper relationship connection, a next level happiness, career, write a book, go travelling. Who knows? That’s up to you. But what I do know, is two things:

1. Nothing beats clarity, consistency and commitment.

2. You don’t always have to lose something to gain something.

I prefer to build on what you love and have done to date, rather than a ‘this or that’ approach.

To unlock the “goal-to-realityroadmap” it’s vital you get really clear on what you want and the fact you actually really want it.

That’s Clarity + Conviction. Then you’ve got to follow through:

STEP 3: CONSISTENCY: THE MAGIC HAPPENS HERE.

Ever wondered how tiny actions can lead to BIG transformations? Micro Moments Create Radical Results. Ditch the big statements and grand gestures and chip away each day.

Here’s why:

A) Easier Tracking: Just as a journey of a thousand miles begins with a single step, your path to success starts with setting clear, achievable intentions. Breaking your goals down into bite-sized tasks allows you to monitor your progress with precision. Every ticked box on your checklist reaffirms you’re heading in the right direction.

B) Boosted Motivation: Every tiny victory brings you closer to the grand prize. There’s no feeling quite like the rush of accomplishment, no matter how small the task. Every micro achievement acts as a shot of adrenaline to your motivation, urging you to march forward with renewed enthusiasm.

C) Consistent Progress: The beauty of micro moments lies in their manageability. No dream seems too vast, no task too colossal when approached one micro moment at a time.

PHOTOS: SUPPLIED

Don’t over complicate it and don’t binge goal set: If you get stuck on this then apply my 1% Rule.

The 1% rule is to apply at least 15 minutes a day for 100 days on actions that are related to your goal; then review.

Just 1% effort a day x 100 days means 100% progress. Maths.

The other fact: if you don’t follow through you won’t know if it works.

So to recap your spring success plan:

• Choose something so simple and clear you won’t make excuses and find reasons not to. It needs to be bigger than the ‘why not’. Otherwise be honest and just remove it from your to-do list.

• Think it, then ink it. Once you’ve done that, working on that particular success goal needs to be part of your daily routine and Winning Weeks©.

I don’t do ‘hope projects’.

• Chip away at the tasks. If you really want something you need to be prepared to do the work.

Small, consistent steps can bring about life-altering change, setting you on a path to success, one micro moment at a time.

This method ensures that you’re not just dreaming but doing – each day brings you closer to making your aspirations tangible.

My motto: Stepping stones make an amazing staircase.

Things are not finite and you can build on wherever you are right now. Nothing is lost.

This spring, choose something you really want to set yourself to achieve, get really clear, back the idea and then chip away with micro moments towards it.

Harnessing the power of follow through isn’t just about achieving goals; it’s about relishing the journey.

It’s the micro moments that make life rich, weaving together accomplishments, joys, and lessons and giving you the confidence to keep going as you see the results appear.

Stay open-minded. Stick to your own lane and trust your crazy ideas. Nothing is impossible. What we think about we bring about.

Find your mojo with free worksheets and more: www.nikkifogdenmoore.com

Stepping stones make an amazing staircase.

STYLE Spring

Liz from Eliza’s keeps her eyes on the hottest fashions from the best European fashion shows so we know where to head to turn heads for the best styles for spring!

Maxi skirts… all styles; all occasions.

The preppy white collar has appeared on most catwalks. This is the sleeveless white shirt - a perfect piece for layering!

Jumpsuits are stronger than ever!

SUIT YOURSELF

90s preppy suiting is softer and sexier.

Metallic fabrics for daywear for a simple and luxe style.

GOLDEN DAZE

COLLAR COOL

MAXI MAGIC

JUMP FOR JOY!

NAUTICALNice &

The future of fashion can be found in a luxury brand that has a long history in textile manufacturing. Carlie Wacker dives into the world of an iconic Italian men’s fashion label – Paul&Shark.

Gentlemen, step into style at the luxury fashion boutique on Hastings Street – Cross Classics. A gem of a store catering to locals and visitors that appreciate classic style, exquisite tailoring and brands that are coveted across the globe.

This hub of men’s fashion offers attire for every occasion and staff that make the job of wardrobe shopping effortless with their experience and passion for styling men of all ages.

The Cross Classics team have extensive knowledge of the brands they sell including a very popular and nauticalinspired brand, Paul&Shark.

Paul&Shark is a brand rich in fashion history. The story began in Italy in 1957 when Gian Ludovico Dini took over the mill Maglifico Daco which had been producing fabrics since 1921. The mill has famously partnered with luxury labels like Christian Dior and Balenciaga.

The next chapter in this family textile manufacturing business presented itself in the early 1970s when the eldest son of Gian Ludovico, Paulo (Paul) visited a sailmakers workshop in Maine, USA and stumbled across a sail from an 18th century clipper ship that was inscripted with ‘Paul&Shark’.

This one small moment in time birthed a brand that is now available all over the world and is the trailblazer for sustainable fashion and responsible textile manufacturing.

The Paul&Shark brand is a luxury men’s sports fashion label that continues to draw inspiration from the ocean in its nautical sports fashion that is both practical and effortlessly stylish.

The brand is responsible for the original crewneck sweater designed and produced in 1978 as a sailing pullover featuring a water-repellent knitwear patented by Paul&Shark.

Decades later, this iconic sweater remains an essential element in any stylish man’s wardrobe. In fact, this brand is responsible for developing many high performance technical materials that make the label not only one of the world’s favourite brands, but also one of the most innovative.

To this day you will find Paul&Shark in more than 140 countries and continually living up to its environmental and social pillars including Save The Sea

They are leaders in improving the way the fashion industry works by reducing impact and preserving the environment and one way they achieve this is through developing green production techniques.

Most recently they have created a sustainable fabric named ECONYL® which is made from regenerated nylon from discarded material such as fishing nets. They also fight plastic pollution by teaming upcycling marine plastic to create SEAQUAL® YARN - a high quality 100% post-consumer recycled polyester yarn; their manufacturing processes are a

benchmark for how the industry should be working with reuse of water through a biofiltering system that allows continuous use of the same water and the reduction of water volumes used in the dying processes; and they use E.M.W. Protection technology - metal alloy fabric is used in their pockets to ensure a protective shield against the electromagnetic waves emitted by mobile devices – so clever!

In addition to trailblazing innovation in textile production they give back through Shark Trust, a non-governmental organisation that works to protect sharks through education and research.

This brand has also been awarded a plastic free certification which aligns with our Plastic Free Noosa mission.

Paul&Shark have a long history in fashion but are also the future of fashion leading the way for the industry to tread a little lighter on the planet. Shop the best of men’s fashion and the label that has mastered the art of coastal luxe style at Cross Classics, Hastings Street.

PHOTO: LAUREN BIGGS

Paul&Shark Linen shirt, Bermuda shorts, Organic cotton Watershed knit, Holdall bag, Knit sneakers.

Available at Cross Classics Noosa, (07) 5447 3124 and Sorrento, Victoria (03) 5984 4699.

Kivari playsuit, Nautical Desire earrings, Will & Bear hat, bag, Bohemian Sundays, 0414 348 469 Deep Blue Sapphire Martene ring, FREYA Noosa, 0466 977 731

Fishing Net, Coastal Vintage, 0406 112 420

Hello Spring you stylish thing!

Every season in Noosa is one lived and loved by the sea but in spring we immerse ourselves even more in our stunning surroundings. Luxe coastal styling goes hand in hand with life in Noosa. For this issue I have curated a collection of looks and styles that suit spring and offer a nod to our nautical life. I was inspired by the blues and greens of Laguna Bay and Noosa River, the earthy tones of our beaches and national park teaming outfits with pearls, precious gems and handcrafted jewels that speak of the luxury that is living in Noosa. From the beach, to the boardroom and the bar there is a spring look to love from our Noosa fashion retailers.

PS Don’t forget a spring hat to complete your look.

BY APPOINTMENT NOOSA HINTERLAND

Mason Hat, FREYA Noosa, 0466 977 731

Tamlyn wears Oculus Solid Sterling & Rose Gold Chain, Branch Bracelet / Sterling & Rose Gold, Open pear diamond & Rose Gold earrings, Valkyrie Brushed Gold & Diamond ring, Olive with Moissanite, orange sapphire & green diamonds ring, Brushed Rose Gold Moissanite ring, Debra Fallowfield, 0473 072 745; Australian Cotton Ribbed One shoulder top, Sportsgirl, Noosa Civic, 5449 8953

Andrew wears Brax polo, Beau Gentry, 5447 3398

Ship’s Wheel, Coastal Vintage, 0406 112 420

Vintage Haveli Barn

100% Cotton Hand Block

Paul&Shark Linen shirt, Bermuda shorts, Organic cotton Watershed knit, Holdall bag, Knit sneakers, Cross Classics, (07) 5447 3124 String of oval Buoys, Coastal Vintage, 0406 112 420

Solid 9ct Herringbone Necklace Italian Made Chain, Hoop earrings, koala pendant necklace and rings, Maxine Noosa www.maxinenoosa.com.au

String of oval Buoys, Coastal Vintage, 0406 112 420

Tamlyn wears French Navy Gypsie Dress, Ella and Sunday, 5455 5656; Raffia Bag by Tanora, Uncle George, 5474 5871; Ecco buckle slides - Feet First Footwear Noosa; Solid 9ct Herringbone Necklace Italian Made Chain, Noosa River Fish Necklace, Hoop earrings, Maxine Noosa www.maxinenoosa.com.au

Andrew wears R2 Amsterdam shirt and BRAX shorts, Beau Gentry, 5447 3398; koala pendant necklace, Maxine Noosa www.maxinenoosa.com.au and Sperry Boat shoe from Feet First Footwear

EXPRESS YOUR TRUE BOHEMIAN SELF

5373 8063 bohemiansundays.com 12/224 David Low Way, Peregian Beach

ARNHEM | KIVARI | ROWIE | WILL AND BEAR | WANDERING FOLK | ARAMINTA JAMES

Paul&Shark Oxford Cotton Check Shirt, Bermuda shorts, Summer Wool knit Cross Classics, (07) 5447 3124

Wooden Oar, Coastal Vintage, 0406 112 420

Shot on location at The Good Space photo studio.

Designed by creatives, for creatives. The studio is open to agencies, freelancers, artists, photographers, content creators, and local businesses.

Find out more about the The Good Space at www.thegoodspacestudio.com.au

1/95 Eumundi Noosa Road, Noosaville

Alexander Rose

DIAMOND JEWELLERY

Alexander Rose Diamond Jewellery is a showroom and studio where Deborah Noble handcrafts gold and platinum into luxury gemstone and diamond pieces.

Her passion for design flows from her heart to her fingertips, carried by decades of experience and qualifications in Gemmology and Diamond Grading, Restorations of Antique Jewellery and Custom Hand Manufacturing Jewellery.

Alexander Rose Diamond Jewellery was created to transform every client’s dream design into reality with bespoke pieces of luxury jewellery.

Book an appointment to discuss your personalised design.

DESIGNER ENGAGEMENT RINGS REMODELLING & REPAIRS

Diamond Consultant | Manufacturing Jeweller

Grebe Street, Peregian Beach, 4573 | 0482 424 038

Ostara Reef Romance Maxi Dress, Freya Noosa, 0466 977 731

BRAX Polo shirt and Modern Fit pants, woven belt, Beau Gentry, 5447 3398, Pikolinos boat shoes, Feet First Footwear

Tamlyn wears Ikecho White Baroque necklace, bracelet and pearl hooks, rings, Makers Mark Jewellery

super blue moon in the galaxy last night and now it’s springtime radio up windows down cane fields flying by two hands on the wheel

aquamarine ring throwing the clearest light no more space for hiding and his heavy head hurts wiping clean my glasses with his t shirt and these long straight roads lined in wildflowers bring us back like always to our rolling ocean home giant pines pandanus palms

eucalypts and banksias

melaleucas and acacias

bougainvillea mountains

jacaranda rows and jasmine fountains

cherry blossom afternoons an artist painting flowers in the dunes

salt water swims beneath this

she oak with you this is our garden

Nekita Roberts

@theaustralianpoet

www.theaustralianpoet.com

246 550 Nature

from

5474 5871 Slides,

Uncle

Noosa Civic, 5449 8953 Fishing Net, Coastal Vintage, 0406 112 420

Sukra dress, wooden beads and woven bag (on model and fishing net), Soul Song, 0412

Bijoux earrings

France,

George,

Sportsgirl,

CREDITS:

Stylist

Carlie Wacker @worldofwacker

Hair + Makeup Artist

Craig and Lara Argent @pony_beauty_bar_noosa

Photographer

Lauren Biggs @laurenbiggslbph

Models

Tamlyn & Andrew Samuel @tamdrewsocial

Location Assistant

Ally Chuck @ally_chuck

Location

The Good Space @thegoodspace.studio

mint sapphire ring and mixed sapphire cluster ring, FREYA Noosa,

Blue pin stripe suit set and silk shirt, Eliza’s Boutique, 0459 076 165 9ct yellow gold hoop earrings and sea turtle necklace, Maxine Noosa, www.maxinenoosa.com.au

Cutting

Creative Colourwork

Long Hair & Bridal Specialists Blonding Specialists

LONDON ELEGANCE

adrianj.com.au 5474 8869

Shop 2 40-42 Duke Street Sunshine Beach

Paul&Shark Organic cotton pique polo, Bermuda shorts, Typhoon Save The Sea jacket, Cross Classics, (07) 5447 3124

Elk the Label Dress and woven bag, Uncle George, 5474 5871

Ikecho White Baroque necklace, bracelet and pearl hooks, rings, Makers Mark Jewellery Studio, 0434 239 928

Precision

A WOMAN WHO CUTS HER HAIR IS ABOUT TO CHANGE HER LIFE

“ “

MELBOURNE CHIC SUNSHINE BEACH

- COCO CHANEL

Camo print cropped zipped jacket and pants, Eliza’s Boutique, 0459 076 165 Elk the Label earrings, Uncle George, 5474 5871

Specialising in Custom Made Fine Jewellery

Wedding & Engagement Rings

Repairs & Remodelling

Red Bhuti Shirt, Soul Song, 0412 246 550

Bronzite Stone / Antique Steel Pendant necklace, Cudworth Stainless steel leather and Hematite bracelets and Antique Gun Metal signet ring, Makers Mark Jewellery Studio, 0434 239 928

Shop 1, The Pavilion

19-21 Sunshine Beach Road, Noosa Heads 0434 239 928

JEWELLERY WITH Heart

Unique beauty surrounds us in Noosa and there is one local jeweller casting the essence of our region into every gorgeous piece she makes. Carlie Wacker meets the maker behind Maxine Noosa – jewellery with a heart!

Master contemporary jeweller Carla Maxine Germann designs jewellery to tell a story and her most recent collection is a most beautiful tale of the magical life we live in Noosa.

Whilst completing her Masters degree at Stellenbosch University in South Africa, Carla embarked on an exchange program with the University of Amsterdam.

“It was just so incredible and inspiring in Amsterdam where I also worked at a contemporary jewellery gallery,” she said. “I was fascinated at how these jewellery pieces were like art with designs that went past the point of just being decorative to tell stories or relay messages.”

For over 20 years Carla has been guided by her musings in jewellery making and works with lovers to create engagement rings and wedding bands under her brand Carla Maxine Jewellery. This business began in her homeland of South Africa then travelled to Sydney where it is based in a gallery in the Strand Arcade.

“The gallery is called Courtesy of the Artist and I am one of five custom artists that they exclusively represent,” she said. “They’ve got this incredible collection of Australian Sapphires that the clients of the gallery get to work with, and then choose a designer to

design their piece.”

“It’s such an honour to be involved with this gallery and its clients.”

But this is not the whole Carla Maxine Germann story – you see in 2020 the Germann family relocated to Noosa.

Carla still commutes to Sydney and works remotely on the Carla Maxine brand, but her new venture is what I want to introduce you to.

Maxine Noosa is the little idea that was inspired by the move to our special UNESCO Biosphere Reserve of Noosa.

“The idea was to have a business that was more at a gifting price point and celebrated everything we love about Noosa,” Carla explains. “We always thought we would retire here but it happened much sooner than retirement.

“While I was on maternity leave I started developing the brand and trying to capture the essence of this place.

“This was the first time in eight years that I was starting a new brand from scratch – the world and the environment is so different now and I wanted to create a brand that had a purpose.

“Sustainability and environmental protection is important to me so I wanted to create a brand built on these values.”

Carla uses mostly recycled metals and everything is done with sustainability in mind, including carbon-offsetting travel and freight and using biodegradable packaging. The casting supplier Carla works with uses 100% recycled metals; the silver and gold are recycled locally from other jewellers’ scraps or from old jewellery that people trade in; and they even get quite a bit of precious metal from computer waste!

Maxine Noosa presents us with a sustainable jewellery label at an affordable price point that shines the light on the elements that make Noosa so awesome and shares our story with the world.

“My first piece was the iconic koala,” says Carla. “On one of our holidays walking National Park every morning, we saw a koala near Tea Tree Bay and it was just so incredibly special that I wanted to honour this experience.”

After learning more about the dwindling koala population in Australia, Carla was motivated to dedicate her debut

When you wear a Maxine Noosa contemporary jewellery piece, you’ll be doing your bit to tell our Noosa story.

PHOTOS: IAN WALDIE

Maxine Noosa collection to koala conservation and has partnered with the Australian Koala Foundation to provide a donation from the sale of each piece from the Noosa Koala Collection.

The Maxine Noosa collection has now expanded to offer not only the handcrafted koala pendant but also a green sea turtle, Noosa river fish and the iconic bush turkey – all telling the rich tale of our much loved fauna in Noosa.

The flora gets a mention with designs exploring the banksia and Carla’s other

passion point – the mangrove flower.

“The grey mangrove flower is amazing because when the flower actually opens up it has little heart-shaped seeds inside,” Carla excitedly explains.

Appropriately, that jewellery piece was launched on Valentine’s Day.

The Maxine Noosa jewellery collection is quintessentially Noosa – celebrating the icons of our town. This brand is dedicated to making a social impact, giving back, and shining the light on sustainable fashion and business.

When you wear a Maxine Noosa contemporary jewellery piece, you’ll be doing your bit to tell our Noosa story.

The next chapter for Maxine Noosa expands beyond our region to support women and families in South Africa with a collection of bead woven beauties inspired by aerial shots of local beaches that have be seen to be fully appreciated.

Carla also has plans to launch a Coral Reef Collection and will continue to take commissions for Carla Maxine Jewellery. Keep an eye on this creative, clever soul!

STYLISH, UNIQUE, SUSTAINABLE JEWELLERY INSPIRED BY LIFE IN NOOSA

We create solid silver and gold jewellery using 100% recycled precious metals wherever possible.

Our Noosa Koala Collection proudly supports the work of the Australian Koala Foundation.

Making you look good and feel good.

SHOP ONLINE

@maxine.noosa

Photo of Marina Rigatto by Ellie Cartwright from Wanderlust Action Films

Carla Maxine Germann

FASHPRENEURFreya

There is a fashionpreneur with her sights set on bringing the local label love to Hastings Street. Carlie Wacker chats all things fashion with the face behind Freya Noosa … Lilli Frey.

If you ever need inspiration to bring a dream to life then start following the journey of Lilli Frey – Founder of Freya jewellery and now curator and creator of a hub of Australian fashion in the heart of Hastings Street.

In 2022, Lilli bounced into the bustling fashion scene in Noosa with her debut boutique featuring a range of unique gem and pearl jewellery that very quickly garnered a cult following.

The mum of two and tenacious businessperson is one to never sit still and was soon presented with the perfect opportunity to grow her fashion empire by expanding into clothing and, at the same time, she acquired a much bigger and prime boutique space on Hastings Street opposite the Sofitel Noosa Pacific Resort’s Noosa Beach House bar.

The planets aligned and as the FREYA NOOSA story began to evolve from jewellery into clothing and other accessories, the Australian local labels came knocking.

My intention is to provide an opportunity for emerging fashion designers

“My intention when expanding into apparel was to provide an opportunity for emerging fashion designers to show their wares in a beautiful boutique,” says Lilli. “I wanted to offer the complete package, jewellery, clothing, accessories and a memorable customer service experience.”

Lilli didn’t stop there, she also launched her signature fashion brand Freya The Label in July this year with the debut collection featuring remnant fabric sourced from a Noosa bridal designer.

The first pieces reveal a feminine, romantic aesthetic with a hint of nostalgia with broderie anglaise and lace detailed shirts.

What I love about Lilli is her desire to bring opportunity to smaller and start up fashion labels. I never dreamed that my little Noosa menswear label, Wacker Clothing Company, would find a home at a boutique on the iconic Hastings Street but thanks to this new concept consignment store my dream is a reality.

The same for Brisbane label Astille

PHOTO: MEGAN GILL

Designs by Sally Astill. She creates an edgy, elegant and beautifully-tailored collection of garments that you may have seen at on the runway at Brisbane Fashion Festival.

Gild The Label is another Noosa fashion label you’ll find instore – funky, feminine and produced in small quantities – you won’t see everyone else wearing the same outfit on Hastings Street if you shop at Freya Noosa.

The boutique also stocks Melbourne label Ostara Collection which is unique as the fabric features hand drawn statement

prints by founder Sonya Diuko.

Kat The Label is a Melbourne lingerie range that flies off the racks at Freya Noosa - sweet, lace underwear sets in the prettiest colours.

To top it all off you can purchase Mason Hat Co headwear. Holly Mason is the Tasmanian founder and designer of Mason Hats and she brings to Noosa a range of unique and utterly bloody fabulous hats that include a range of packable crushable Australian wool hats that are your perfect travel companion.

You’ll find the perfect Mason Hat for

upcoming race days at Freya Noosa.

Of course, the Freya Noosa story starts with jewellery so I will end my little story with a reminder to think Freya Noosa when considering accessories for a special outfit, a gift or everyday wear.

Once you discover the range, you’ll join the growing club of Freya jewellery addicts that cannot stop at just one delicious mint or pink sapphire ring or Keshi pearl necklace.

Happy shopping with the fashpreneur Lilli Frey and her stylish team at Freya Noosa!

A celebration of colour, femininity and style.

A BEAUTIFUL Life

Uncle George is the most colourful shop on the planet and it has new owners bringing a new splash of energy and vibrancy. Carlie Wacker chats with the inspiring couple that have welcomed Uncle George into their beautiful family empire.

Tiffany and Brandon Gombert are united by their love of beautiful things and memorable experiences. They emigrated from Johannesburg, South Africa in 2015 with plans to build a portfolio of businesses that bring joy, colour and exceptional customer service to the lives of Australians.

With Brandon’s experience in corporate leadership roles and Tiffany’s love of exceptional customer service, it was obvious they would succeed in a customer focused industry such as retail.

“We pride ourselves on absolutely exceptional service, always striving to go above and beyond to make sure our customers feel as special as they are,” Tiffany shares. “I have always believed in not only satisfying our customers but also in making them feel truly happy by the time they leave one of our stores. It should be a memorable experience for both our customers and our staff.”

Those memorable shopping experiences began with the purchase of their first boutique under their company, Bunny & Bear Brands, in 2017. Noosa Juniors on Hastings Street was a well established children’s boutique when the Gombert’s took over and they have continued to grow the much-loved local kids clothing hub ever since, even adding their gorgeous in-house brand, Laguna Bay Original Clothing.

“The kids’ fashion and swimwear industry is constantly changing,” says Tiffany. “You need to stay on top of

trends and introducing new brands and categories to replace those that are becoming less popular. There is definitely a niche market for high-end kids’ fashion and in the last few years Noosa Juniors has moved towards specialising in popular labels and continually sourcing new ones.”

Tiffany and the team have cemented Noosa Juniors as the place to go for the best curation of premium, top quality kids’ swimwear and fashion brands not just on Hastings Street, but on the Sunshine Coast with brands including Camilla, Seafolly, Scotch & Soda and Funky Trunks.

Their fresh, fun and oh-so-fashionable

store makes me want to be a kid again!

“Our plan was always to grow our company, Bunny & Bear Brands, to multiple stores around Queensland, and possibly the rest of Australia, and for our kids clothing label to be stocked in many locations around Australia and eventually abroad,” Tiffany adds.

The next business expansion opportunity presented itself earlier this year when Uncle George hit the market.

“We have always admired the Uncle George stores in Noosa and Maroochydore and since we were practically neighbours on Hastings Street, we developed good relations with both the owners and all the awesome staff,” says Tiffany.

“When Michelle and Bruce put the business up for sale, we knew we’d be over the moon to have it under our umbrella, even if it meant putting a hold on the other plans. So, we just did it!”

Tiffany and Brandon purchased Uncle George before Easter in April 2023 and

Uncle George is sometimes a little bit naughty - but in a nice way...

Tiffany and Brandon Gombert

PHOTO: IAN WALDIE

couldn’t be prouder.

Uncle George has always been the go-to boutique for a kaleidoscope of colourful homewares and fashion and it’s awesome to hear that the most colourful shop on the planet will stay bright and has found a new family that will love and adore it as much as we do.

“We believe if it ain’t broke, don’t fix it,” Brandon said. “Michelle and Bruce did a wonderful job of creating a lifestyle brand and we intend to continue to play in that niche and not disappoint the

legions of loyal fans - and hopefully win more fans over as well.”

Tiffany loves that Uncle George is known for quirkiness and vivid colour.

“Uncle George is sometimes a little bit naughty - but in a nice way,” she says. “It offers a unique design sense and brilliant mix of dazzling productsalways a delight for the senses.”

The customer experience continues to grow with familiar faces behind the counter and some fresh new people to help colour your life happy.

For those that want the same Uncle George experience in a more laid-back environment check out the warehouse outlet at 37 Gateway Drive in Noosaville (just down from Bunnings).

“It’s an opportunity to shop Uncle George in a more relaxed environment where customers can browse through lookbooks and catalogues for that perfect piece of furniture or work of art for their home or business,” says Tiffany.

Colour your life happy and pop in and say hello to Uncle George’s new family.

PHOTO: MEGAN GILL

PHOTO: IAN WALDIE

LABRA-CADABRA-DOR - anythingIS PAWS-IBLE!

One of the world’s most beloved and famous breeds, the British Labrador was imported from Newfoundland in the late 1800s, and named after the Labrador region where its ancestors were bred to function as fishermen’s friends, hauling in nets and retrieving fish for their masters.

These days Labradors with waterproof double coat and otter-like tail, excel on the front line in day-to-day life as guide and special assistance dogs that gamely allow their ears and tail to be tugged by children. They also greet park walkers with endearingly whiffy, woefully wet, sometimes muddy yet seriously happy faces.

And for one local fur family, the apple doesn’t fall far from the tree.

As a kid, Nigel Lee loved the family pet tagging along on every adventure especially swimming in the waterways around Tuncurry on the NSW north coast. In the early 2000s, he and artist wife Lisa bought a house, checked an ad for a litter of chocolate labs and knew one look later, one “little chocolate bear” was going to live with them in Tewantin. Clearly besotted by the intelligent breed, one became two for playmate’s sake, also they understood implicitly, dogs do not live long enough.

“Over the years, when we farewelled our much-loved companions we found it necessary to welcome a new personality

to fill the void,” explained Nigel, the manager of Sails Restaurant. “We have always had two dogs, one about four years older than the other and each one taking its turn to be the top dog in the Lee household.

“These days it is Darrell, who is named after the famous Australian chocolate company. He is eight, a big chocolate teddy bear who loves people more than dogs, will often run to complete strangers greeting them with adorable lab sounds, sort of like a chimp and is a complete guts.

“He will do anything for a crust, going so far as to produce a puddle of drool if his ‘feed me now’ puppy eyes do not eventuate a response within minutes.”

Nirvana the black beauty, exudes personality possibly too much when at 12 months old, she became a drop-out from the Smart Pups training program. She is incredibly active and a smart cookie, although thinks she’s a lap dog, not a 32kg lab dog, looking for cuddles on the couch.

They may be crazy puppies for up to two years, are fantastic, compassionate family dogs, however even after standard puppy school, Nigel says “we tried to discipline ourselves but to be honest, we have probably failed them relying on the fact, they will do anything for food.”

Dinner is gone within 60 seconds, and after 30 minutes they are back for more.

“Darrell is always happy but in true lab style, he could eat to his own death,” says Nigel. “I recently had him at the after-hours emergency vet (think mega $s), as he was exceptionally bloated. Tests and x-rays later we were told he was OK but had a lot of food in his stomach. Hard to figure that out as we had only fed him the usual amount.

“The following day I caught him snacking away at a hole he had made in a bag of dog food tucked away in our laundry. Seems he had been gorging himself for days.”

Exercise is important and they love the Weyba Creek leash-free doggy park.

“Darrell loves meeting people, some dogs and chasing balls into the water as opposed to Nirvana who only likes catching frisbees,” Nigel says. “She can often be a little precious. After running for a while, she gets hot and needs to cool down and naturally a favourite way is to find water by sniffing it out. Even if it is a half-dried muddy puddle, she will find it and they will relish rolling in it.

“I’m dismayed just looking at them and so annoyed because I hadn’t packed a towel but need to get them in the car and home for a wash.

“At the end of the day all is forgiven. Whether returning home from the shop or work, anyone would think we’ve been away for a month, they’re so excited to see us!” How Labrador-able!

Despite voracious appetites and action-packed days preferably splashing around water, Darrell and Nirvana think nothing is more paws-ible after a ruff day than lolling on the fur-niture, writes Helen Flanagan

PHOTOS: IAN WALDIE

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THE COMPANY You Keep

There’s a common conception that artists are solitary creatures. We’re all familiar with the idea of the tortured creative genius, working away in isolation at some remote studio location, or late into the night after everyone else has gone to bed (actually, that last one more accurately reflects my post-deadline writing habits for this ever-patient publication!).

This imagined endeavour is, of course, an exaggeration. There may be some instances of this kind of caricature of an artist, but on the whole it’s rubbish. It’s right up there with the – ‘you can’t make money / be famous / have a boutique hotel brandishing your name until after you die’ – fallacy.

Most artists I know crave connection with like-minded creatives. Some even go as far as teaming up with others to make work together.

Known Associates is an exhibition at

KNOWN

Noosa Regional Gallery that celebrates a number of the creative collaborations that are taking place right here on the Sunshine Coast. The artists involved have practices in their own right, but at some point they’ve also found a partner in

crime (or two) and decided to see what happens when they work together towards a shared outcome. The exhibition divides the gallery into six discrete spaces where shared ideas intertwine. No doubt there’s conflict and negotiations to be

Noosa Regional Gallery Director

Michael Brennan explores the power and richness of collaboration - in creating and appreciating art.

Eco Trio, Entwined Mother Tree, 2023

2023 Talking and sharing knowledgeEntwined mother tree ECO trio

had, but this way of working kind of simmers creativity, allowing the liquid to evaporate (I hate the phrase, ‘creative juices’, but somehow, here, it seems fitting), and leaving behind what is irreducible in the minds of each of the people involved. And the give-and-take means each artist ends up somewhere they’d never have arrived on their own.

It’s funny, because this is kind of how I’ve come to think about looking at art too. The audience is part of the equation, and the meaning or experience or impression it leaves is as much a product of what the viewer brings to it as what the artist intends.

In fact, some of the installations in this exhibition ask you to actively be part of the work. This means the art is always evolving –always in flux.

ALL FOR ART, art for all

As artists focus on their craft, it can be difficult to have energy left to promote themselves to the outside world. For many, their passion lies in the creative process and not in creating websites, maintaining social media profiles or managing promotion, production and delivery of their work.

That’s where Studio One Noosa comes in. Born out of a desire to create a central hub for local art and the recognised need to support local artists; the on-demand website features an exclusive library of original artworks and limited edition prints that can be ordered online from a wide range of local artists.

The creation of artist Juanita Van Den Bergh and partner Richard Donelly, who brings broad experience in photography, pre-press and printing, Studio One Noosa offers a showcase of art that can be ordered with a few mouse clicks.

Initially launched to increase exposure of Juanita’s artworks and prints to a wider audience, the all-in-one gallery,

photography studio and printing workshop immediately struck a chord with orders from around the world.

They invited other artists to be part of the project and from an initial handful, they now offer works from more than 20 local artists – and growing!

The subscription and commissionbased model offers artists a one-stop marketing shop freeing the artist to focus on their creations while the Studio One Noosa website offers their creations to the world, 24-7.

“We’re proud to hand-select work by local artists that embody the best of the region that represents a cross-section of styles and subjects to suit everyone’s tastes,” Richard said. “For people wanting to explore and purchase local art, we make it easy and accessible.

“We work closely with the artist to ensure their own unique style is honoured while providing the full suite of marketing and production - from creating an artist profile to the

promotion and production of orders.”

After an initial interview, Juanita and Richard collaborate with the artist to decide which pieces to promote and whether they want to offer originals or limited-edition fine art prints – or both.

Once the artist is on board, the dynamic duo at Studio One Noosa take care of the complete process –professionally photographing the artwork, creating the artist’s profile, marketing and then fulfilling the customer’s order, whether shipping an original piece or preparing a limitededition print on archival canvas or cotton rag paper, rolled, stretched or framed.

All that is left for the artist to do is to keep creating.

And for those wanting to support local art, Studio One offers a suite of options from entry-level prints to fullycommissioned original pieces.

“Making local art accessible is the beginning of what will hopefully start a revolution,” Juanita laughs.

Deb Caruso meets the couple determined to have local art hanging on every wall in Noosa – and beyond.

Juanita Van Den Bergh

PHOTO: SUPPLIED

“We are on a mission to make it easy for customers to get their hands on local art, whatever their budget or style preference.

“Wouldn’t it be great if people prioritised local art – whether it be a print reproduction or original workover mass-produced prints?”

Juanita said it was easy to support local artists with entry-level prices for limited edition prints up to investment in original works and commissions.

Not sure the artwork will fit in with your décor? Studio One Noosa has you covered with an easy-to-use Augmented Reality (AR) experience, ArtPlacer AR Mobile App which allows you to view the desired artwork on the wall of the room you wish to place it in simply by scanning a QR code.

Richard said Studio One Noosa aimed

to be the go-to for 100% local art from Caloundra to Gympie

“We want to see the works from as many local artists from Caloundra to Gympie on the walls of every home and business in the region,” he said.

“Accommodation houses such as HOLA (House of Local Art) Eumundi and Essence Peregian Beach were great examples of tourist destinations leading the way by featuring local art throughout their venues. Wouldn’t it be great if every local business also committed to this and our Noosa Biosphere Reserve was known as much for its beautiful art as for its stunning environment?”

With a new warehouse space about to open in Gateway Drive, Noosa, Studio One Noosa hopes to be busier than ever marketing, producing and shipping local art to the walls of the region and beyond.

DISCOVER WORKS BY:

Colin Passmore

Juanita Van Den Bergh

Debra Hutton

Jen Jay Art

Collie Crawford

Jeremy Tanner

Michele Rudder

Catherine Inglis

Margaret Ellen Turner

Naida Ginnane

Sharon Hegarty

Jennie Smith

Trish Sheppard

Barry Novis

Charlotte Wensley

Richard Donelly

Dianne McInerney

Jaymie Faber

Magali Feuga

Prudence Coburn

Wendy Peters

Bronwyn Barton

Explore the full collection

www.studioonenoosa.com.au

Colin Passmore

Magali Feuga

PHOTO: IAN WALDIE

PHOTO: GEORGIA BEARD

ARTMAKING Action IN

Georgia Beard follows the art trails of Noosa Open Studios from coast to countryside, offering a glimpse of the artists welcoming audiences into their creative environments.

When we study a painting hung on a wall or a sculpture placed on a pedestal, our connection with the work is deeply personal.

We meet a reflection of ourselves on the canvas. We reckon with confronting and captivating recreations of the world around us.

But the artist who chose each colour, engraving and glaze is absent, offering no more than a wall-mounted statement of their messages and mediums.

When Noosa Open Studios returns for its eighth year from 6 to 15 October, we will gain an experience just as valuable as the art itself – the artmaking.

As local creatives will open their studios for the public to explore, we discover the inspiration behind their ideas, the sketches, swatches and rough drafts, every broad stroke and detailed touch coming together in a finished piece – and then we might take it home!

Committee member and participating artist Saren Dobkins says over a third of artists in this year’s exhibition are new participants, enriching the diversity of the local arts landscape.

“The amazing depth of talent is highlighted by the number of our artists who have been working on their artistic pursuits for decades – some for over 40 years,” she says.

“Honing skills and pursuing a creative dream takes commitment and focus. Many of these artists provide mentoring and support to the next generation, and we are so lucky to have them on our art trail and supporting creativity in Noosa.”

This year, over 100 artists can be found along five art trails, meandering from our coastlines to our tight-knit towns to our hinterland hideaways. All studios will be open over two weekends with select studios open each weekday.

We’re invited to choose our own art adventure, unearthing the secrets of each art studio on the Noosa Trail; Beaches Trail; Tinbeerwah to Eumundi Trail; Cooroy Trail; and Pomona Trail.

Stepping inside Saren’s Tewantin studio on the Noosa Trail, we’ll find oil-on-canvas works reflecting the passage of this year’s events and experiences in bold yet intimate imagery.

“I respond to current social and political events, but the intersection between the personal and the universal is the tightrope on which all my work is balanced,” she says.

“My intention is to make the unconscious visible, to show that underneath our humanity we are connected, while asking deeper questions in a time of angst, social uncertainty, and polarisation.

“Visitors are invited to enter conversations with myself and others, as these narrative, expressionist works often provoke questions and engage us on a deeper level.”

As we coast down the Beaches Trail, Charlotte Wensley awaits in her Peregian Beach studio, layering collage, printmaking, drawing and painting in abstract works.

“With landscape as my muse and colour and shape as my companions, each painting unfolds through curiosity, inquiry and a liminal approach,” she says.

“Visitors this year will be the first to see my latest body of work, which has flowed on from my recent Portal Series as a more formal investigation into colour interaction, shape and a diversification of process.”

Among lush bushland along the Tinbeerwah to Eumundi Trail, Dennis Forshaw shapes, fires and glazes awardwinning vessels on his pottery wheel.

...the intersection between the personal and the universal is the tightrope on which all my work is balanced...

Charlotte Wensley - Dusty Summer

Charlotte Wensley

Saren Dobkins - Acting with Intent

He shares his studio with partner and abstract expressionist Cheryl McGannon at Evoke Modern, displaying a blend of old and new ceramic works with lustres of gold and silver.

Meandering north on the Cooroy Trail, we’ll encounter Geoff Cook of Crocodile Creek Knives forging ancient Damascus blades for food preparation and hunting in intricate detail.

“My knives are made to last forever with the selection of steels, forging, heat treatment and tempering,” he says. “Then I incorporate quality timbers such as African ebony, Australian hardwoods and deer antler for the hilt.”

As we approach Lake Cooroibah on the Pomona Trail, Noreen Flood invites us to immerse in fluid, impressionist landscapes alongside new cyanotype prints and oil and cold wax works.

“Lake Cooroibah never fails to inspire

me with its changing seasons, colours, moods, tides – I endlessly search to capture and express so much of its majestic presence,” she says.

No matter their medium, artists scattered along every art trail are united by the craftsmanship and passion they pour into their work. As we share in that self-expression, we close the gap between maker and receiver.

Launching later in August, the 2023 Art Trail Guide will be available to pick up from Wallace House, the Noosa event hub

with an exhibition of artwork from all artists and tips from knowledgeable volunteers.

From 2 to 10 September, Studios 100 art exhibition returns to the Butter Factory Arts Centre in Cooroy, offering a preview of participating artists before you embark on a choose-your-own adventure art trails.

Enjoy the journey of discovery!

Geoff Cook - Damascus Chef’s Knife

Dennis Forshaw

Dennis Forshaw

Noreen Flood - Along the water’s edge

SERIES-LY Stunning

The first Art Series presented by ca gallery and Palm Creek Estate was an indulgent and inspiring art immersion, as Deb Caruso discovered.

The Art Series by ca gallery launched with works by Amy Clarke exhibited in Palm Creek Estate’s luxurious, contemporary barn space together with champagne and canapés before an engaging and insightful artist talk and Q&A with Amy and Palm Creek Estate’s Austin Smith.

Guests then enjoyed a long table Italian lunch by Dar Nasone with matching wines by The Bartenders and live music by Renny Fields.

ca gallery’s Joe McFeeters said he had been sitting on the idea of an intimate art and food experience for some time, so it was a fortuitous meeting when Palm Creek Estate’s Austin and Anna suggested a collaborative event while visiting the gallery last year.

“The aim of The Art Series events is to offer a different way for audiences to engage with contemporary art on the Sunshine Coast,” he said. “A shared experience of Australian contemporary culture, connecting guests with local artists, food providores and musicians, over a delicious and relaxed long-lunch.”

Erin Castle from ca gallery said the first of The Art Series was definitely a celebration of exceptional and local contemporary art, food and music.

“The long lunch style event lended beautifully to flowing conversation, and an intimate way to experience Amy’s new body of work,” she said. “Palm Creek Estate is such a serene, natural setting, and perfectly equipped venue. I can’t think of a better way to spend a Wednesday.”

Palm Creek Estate’s owners and artlovers, Austin and Anna, said they were excited by the opportunity to host an exhibition within their luxurious, space and to offer a local art and food and beverage experience unlike any other for the Sunshine Coast and Noosa!

DON’T MISS!

THE ART SERIES: PAM WALPOLE

Wednesday 18 October.

10.30am-2.30pm

Palm Creek Estate, Yandina Creek

Pam’s bold contemporary paintings are based on the landscape – whether it be the parched inland deserts, salt pans or outback flooded plains of Australia, Africa or ice fields of Antarctica. Closer to home she is attracted by the Coastal dunes and estuaries and portrays vignettes of the reflections they inspire. An afternoon of contemporary art, fine food and wine awaits!

For more details and to book visit: www.palmcreekestate.com.au

PHOTOS: MEGAN GILL

OUT

CARVING Creativity

Georgia Beard explores the evolution of Sculpture on the Edge into an immersive arts festival, empowering local creatives to make their mark on the national arts industry.

Striking out beyond its borders, Arts Connect Inc’s Sculpture on the Edge has transformed from a local sculptural competition into an immersive arts festival attracting globallyrecognised artists with more than 150 artists from across Australia, the United Kingdom and Europe.

From 23 November to 10 December, Arts Connect Inc. invites us to roam the sprawling lawns, garden paths and vast halls of Flaxton Gardens, adorned with abstract and figurative sculpture. Alongside art encounters, the festival will expand with an 18-day program of local food, live music, artist talks, workshops and masterclasses, including quiet Mondays for visitors who struggle with sensory overload.

Monte Lupo Arts and Paintbox Art School welcome artists of all ages and abilities to experience clay and painting workshops, while Janna Pameijer offers a more advanced clay masterclass. Explore wax to bronze sculpture with Lainie Cooper; portrait painting with Jessica Ashton; landscape painting with Robert Dujin; and professional development for artists with Barry Alsop, Tina Cooper and last year’s Overall Winner Nicole Voevodin-Cash.

Led by Jinibara artist BJ Murphy,

Sculpture on the Edge’s inaugural First Nations program will feature workshops in firestick making, clapstick making, ochre painting and walking and talking on country.

On 2 December, the highly anticipated Sculpted Dinner returns with a menu curated by the Flaxton Gardens team and Australian food stylist Jaime Reyes.

Nicole Voevodin-Cash also joins a diverse collection of curators to decide the Sculpture on the Edge finalists, armed with experience in sculptural curation at Noosa’s Sculpture by the Sea during the 2000 Summer Olympics and Townsville’s Ephemera

“As an artist myself, I am honoured to collaborate with the talented team and contribute to the unfolding narrative that Sculpture on the Edge promises to deliver,” Nicole says. “It’s an artistic odyssey that celebrates the convergence of imagination and artistry, and I couldn’t resist being a part of it.”

When selecting finalists, she searches for works integrating seamlessly with the landscape, as if they had sprouted from the soil or made a home of their habitat.

“I am particularly intrigued by works that embody a compelling narrative, reflecting the artists’ process of creation and the material’s dialogue with the

environment,” Nicole shares.

“By curating pieces that resonate harmoniously with the gardens, I aim to create an immersive experience that elevates both the artworks and the natural beauty of the location.”

This year the panel of judges come from a diverse range of art practices and experiences.

Alongside Noosa Regional Gallery’s Michael Brennan, Second Judge and multimedia artist Justene Williams joins the panel with a 20-year legacy of creation and exhibition in 3D media.

Her prolific works in sculpture, installation and audio-visual performance has led her from Sydney and Melbourne to New Zealand to Canada, experimenting with theatrical Dadaism and Futurism.

During the Opening Night on 23 November, the judges will announce the official prize winners of six categories,

Parthenopi - Sugarbag

Leroy Hilder

including Overall Winner; Highly Commended; Local Artist; Reclaimed & Recycled Art; Artist’s Choice Peer Award; and Emerging Artist.

Despite the competition’s worldwide invitation, it is the locally-focused hearts of our community who ensure our sculptural artists have room to grow.

Flaxton Gardens and the De Deyne Family have provided $10,000 and $5,000 respectively to the Overall Winner and Highly Commended prizes.

Alongside Illume Creations, The Opal Cutter, Tina Cooper Glass Gallery, Montville Art Gallery, Bodo Muche Studio, the Montville Chamber of Commerce and Hammond Optometry, all sponsors have generously donated a total prize pool of $22,000.

Sculpture on the Edge Director Gretchen Keelty said they were grateful for the support of Sunshine Coast Council, through its grants programs as well as several councillors who had provided further assistance to ensure that the event was a success.

“Council has shown that it understands the value that these events bring both to the community and to the local economy,” she said. “Telstra has also joined us as a sponsor to improve the

connectivity at Flaxton Gardens so that visitors can have a more connected experience, including an online voting system for People’s Choice.”

On the Board of Directors for the Sunshine Coast Arts Foundation, Ferre De Deyne envisions a community where our creatives shape the topography of art industries everywhere.

“The arts are the basis of our society,” he says. “A community without art is a community without a soul.

“There’s so much talent on the Sunshine Coast, and we want to grab hold of it and push it and let the world know they’re here.”

Sculpture on the Edge, 8am-4pm, 23 November-10 December 2023, Flaxton Gardens, Flaxton. $10 adult; $5 concession, under 17, free. www.sculptureontheedge.com.au

VOTE FOR PEOPLE’S CHOICE AWARD!

Attend Sculpture on the Edge and vote for your favourite sculpture to go in the draw to win the Voter’s Prize for People’s Choice - an accommodation package from Lovestone Cottages!

Keith Chidzey

Christian Newton

Catherine Anderson - Where to Now?

Cam Crossley

‘The Portrait in Clay’ workshop

ARTS RADAR

This season’s exciting new exhibitions in Noosa's galleries, studios and arts centres.

NOOSA REGIONAL GALLERY

UNTIL 1 OCTOBER

EXPERIMENTA: LIFE FORMS

Featuring robotics, bio-art, screen-based works, installations, participatory and generative art, Experimenta’s 8th national touring exhibition showcases 26 leading Australian and International artists whose work makes a significant contribution to current dialogues about the changing landscape of life as we know it. Fostering creativity that extends the aesthetic, conceptual, and experiential potential of art forms, Experimenta is dedicated to the future of art driven by technology.

14 OCTOBER UNTIL 26 NOVEMBER

KNOWN ASSOCIATES

A group exhibition featuring group works by Courtney Scheu & Itamar Freed; Eco Trio (Rosie Lloyd-Giblett, Yanni Van Zijl & Helena Jackson Lloyd); Ketakii JewsonBrown & Shaye Hardisty; Mia Hacker, Brian Warner & Kilagi Nielson; Studio 26 (Petalia Humphries & Jaime Kiss); and Tamara Kirby & Corrie Wright. Riverside, 9 Pelican Street, Tewantin Ph: 07 5329 6145 www.noosaregionalgallery.com.au

POMONA RAILWAY STATION GALLERY

UNTIL 27 SEPTEMBER

IN SECURE & FRESH CROP: JENNIE RUTZ

Banana Shed

In Secure is a collection of seven paintings by Jennie Rutz that explore levels of attachment and detachment in romantic relationships; while Fresh Crop is an assemblage of six paintings of a woman in a lemon orchard, creating one thought-provoking work.

UNTIL 4 OCTOBER

BIG MAGIC: KYM HENKEE-POOLE AND JULIE DARE

Kym and Julie present an exhibition of vibrant, contemporary paintings with a name inspired by Elizabeth Gilbert’s book of the same title, exploring the inspiration that comes and goes on an artist’s journey.

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

CA GALLERY

UNTIL 10 OCTOBER

P I E C E S: BLAIR MCNAMARA 2023

“These works are my surrender to ‘play’ as I swim deeper into abstraction. With my acrylic paints, colours emerge in layers as an indirect response of my gratitude for belonging here.” - Blair.

6-28 NOVEMBER

AN EXHIBITION OF PAINTINGS BY JAN WILLIAMSON

As one of Australia’s premier portrait artists, Jan’s work portrays people and often intricate studies of children at play, engrossed in their own world. This will be a long-awaited solo exhibition for those that know and love Jan’s work.

5/43 Access Crescent, Coolum Beach Ph: 5471 7366 www.coolartgallery.com.au

18 OCTOBER, 10.30AM-2.30PM

THE ART SERIES: PAM WALPOLE

Presented by ca gallery, enjoy Pam’s bold yet minimal works inspired by nature along with fine food and wine, live music and artist talks. Palm Creek Estate, 36 McCords Rd, Yandina Creek. Ticketed event. www.palmcreekestate.com.au

THE G CONTEMPORARY

UNTIL 1 OCTOBER

GARETH EDWARDS: OCEAN LIGHT

Showcasing a stunning new collection of evocative, abstract landscape oil paintings. The works have been painted in the famous Porthmeor Studios, St Ives, Cornwall, UK. A unique opportunity to experience these incredible works up close and personal. Opening Night: 16 September, 6pm – 8pm.

6/32 Hastings Street, Noosa Heads Ph: Steve – 0400 716 526; Karen – 0400 716 553

www.thegcontemporary.com

NOOSA ARTS & CRAFTS ASSOCIATION

6-15 OCTOBER

THE HUB FOR NOOSA OPEN STUDIOS

Wallace House will be transformed into a gallery showcasing the work of all artists participating in Noosa Open Studios. The popular Pop-up Café will be serving delicious treats each weekend.

17-19 NOVEMBER

CHRISTMAS MARKET

An art and craft market brimming with Christmas gifts for family and friends, all unique and hand-made by group members. Pick up artisan creations from 9am to 3pm and enjoy sips and bites from the Pop-up Café.

Wallace House, 1 Wallace Drive, Noosaville

Ph: 5474 1211

www.noosaartsandcrafts.org.au

COOROY BUTTER FACTORY ARTS CENTRE

UNTIL 15 OCTOBER

CREATIVE GENERATION: EXCELLENCE AWARDS IN VISUAL ARTS

This annual exhibition recognises excellence in senior visuals arts in Queensland, featuring video, film and electronic imaging as well as ceramics, costume and stage design, drawing, environmental design, fibre arts, graphic design, installation, painting, performance art, photography, printmaking, product design and sculpture. Award winners from each region are selected to take part in an exhibition each year at the Gallery of Modern Art (GOMA) in Brisbane.

11A Maple Street, Cooroy

Ph: 07 5442 6665

www.butterfactoryartscentre.com.au

COMMUNITY BANK COOROY

Bendigo Bank invites local artists to create, exhibit and sell their works in the Community Bank Art Space as Artists in Residence.

20 SEPTEMBER-13 OCTOBER NOEL FOLEY

13 OCTOBER-17 NOVEMBER

KATE CORDWELL

17 NOVEMBER-15 DECEMBER

WENDY PETERS

36a Maple Street, Cooroy

Ph: 5447 7131

www.bendigobank.com.au/branch/qld/ community-bank-cooroy/

COMMUNITY BANK

TEWANTIN-NOOSA

UNTIL 17 OCTOBER

JENNIE SMITH & CAROLE HAMPSON Joint exhibition.

17 OCTOBER-13 NOVEMBER

GEORGES PETIT

13 NOVEMBER-15 DECEMBER

ROBIN RAMAGE

114 Poinciana Avenue, Tewantin

Ph: 5440 5289

www.bendigobank.com.au/branch/qld/ community-bank-tewantin-noosa

ART BY BROOKS

Amanda’s vibrant, textured, original paintings on canvas use acrylics, ink washes and oils. Her studio is open by appointment and welcomes commissions and limited edition art prints. info@artbybrooks.com.au

Phone 0417 071 336 artbybrooks.com.au

TRACEY KELLER

Tracey Keller creates joy with pet portraits and original works, her colourful reflections of personality and emotion brighten every room and warm every heart.

Shop 1, 42 Hastings Street, Noosa Heads Phone 0434 955 066 traceykeller.com

DEBORAH SAMUELS

Deborah is a Noosa-based mixed media artist. Her current collection explores and delves into her love of street art, human and animal form, text and colour.

12 Belfa Place, Noosa Heads Phone 0450 270 855 debsamuels.art

STUDIO ONE NOOSA

Distinctly coastal & exclusively local, these fabulous collections are iconically one-off Originals or Fine Art Prints, created to fill a space in your home as well as your heart. Phone 0481 155 287 info@studioonenoosa.com.au studioonenoosa.com.au

NATUREMUSE CERAMICS

Is an ecologically sustainable studio and home to award-winning ceramicist Fiona Cuthbert O’Meara. Unique handmade functional ceramics, Sculptural Collectors pieces and inspiring artist-led workshops. By appointment. 76a Grays Road, Doonan Phone 0439 654 471 naturemuse.com.au

CA GALLERY

As a contemporary gallery in the Coolum Beach industrial precinct, ca Gallery hosts a stable of 16 artists, holds regular exhibitions and provides custom picture framing services. 5/43 Access Crescent, Coolum Beach Phone 5471 7366 coolartgallery.com.au

SARA ELLEN BELL ART

Sara has been a finalist in the Holmes Bird Art Prize, the Moran and recently the Noosa Local Art Prize. She is an eclectic artist and paints wildlife, figurative and still life subjects in oil or acrylic.

23 Factory St, Pomona. Open Sat & Sun 9-4 Phone 0409 273 070 bluethumb.com.au/sara-bell

TRISH SHEPPARD ART

A fervent lover of nature, Patricia’s work embodies the essence of the environment. Her current works depict the harsh beauty of Australia’s outback in a vibrant array of colours using various mediums.

33 Hilton Esplanade, Tewantin Phone 0418 758 210 trishsheppardart.com.au

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

Loop Lounge & Side by Vincent Sheppard

FEELS Spring

Freshen up your home with fresh Spring feels

Alpine bowl and tall pots Manawee Garden Centre 5445 2406

Assorted palms Manawee Garden Centre 5445 2406

Bonnie and Neil outdoor cushions Uncle George, 0432 230 261

Recycled glasses Coastal Vintage 0406 112 420

Vincent Sheppard outdoor lounge Cotswold InOut Furniture 1800 677 047

Aussie Bush spray The Australian Eucalyptus Oil Company 0421 927 156

Vincent Sheppard toundra outdoor rug Cotswold InOut Furniture 1800 677 047

Vincent Sheppard Loop Lounge sofa Cotswold InOut Furniture 1800 677 047

Little People Outdoor Pendant Hermon Hermon Lighting 0466 787 277

Bee and insect house Manawee Garden Centre 5445 2406

Rocky Point Indoor Plant Care Pack Manawee Garden Centre 5445 2406

Whitsunday outdoor lounge Style My Home 5447 1972

Ship’s light Coastal Vintage 0406 112 420

Turkish olive tins Coastal Vintage 0406 112 420

Pineapple dispenser Uncle George 0432 230 261

Cafe table Coastal Vintage 0406 112 420

Trinket box Uncle George 0432 230 261

Porthole mirror Coastal Vintage 0406 112 420

Vincent Sheppard Alex Lounge sofa chair Cotswold InOut Furniture 1800 677 047

THE HIGH Seas

From underwater archaeological sites in the Aegean Sea to outrunning pirates in the Red Sea, John Caruso meets a local who has lived a life of adventure and now combines all her loves - travel, shopping, and homewares - into a succesful business.

Like many of us, settling on a career in our teens or even early twenties can be elusive. Sally Oulton didn’t know what she wanted to do with her life.

“I’m a country girl growing up in Dubbo, and after school I wandered from job to job, eventually falling in love with cooking,” Sally shares. “I learned to cook in the UK at a place called Cookery at The Grange near Bath.

“From there I got a job cooking for seventeen German sailors on the Isle of Wight and there was this light bulb moment where I realised that these sailors got paid to sail around the world doing something they love and I knew I wanted a piece of that.”

Sailing, cooking, and sampling all the different foods in the northern hemisphere seemed worlds apart from the life Sally had known in Dubbo.

“I was eating food that was so removed from what I was exposed to growing up and combined with what I was experiencing on board this boat with the German sailors, I thought, ‘ok, I have to learn how to sail’, so I headed to the Whitsundays to do that,” she explains.

An offer to head to the Aegen Sea to jump onboard a vessel working on a 2,000-year-old shipwreck followed.

“I flew to Turkey and found myself amongst a group of women along with a male skipper and we sailed around Turkey and Greece. The owner of that boat was a lady who’d invested a lot of money into an underwater archaeological site which was fascinating; seeing all the artifacts being brought up from 30 metres down.”

Sally was learning the ropes, and not just the ones that make up a ship’s rigging. Understanding where to go and who to talk to in Palma de Mallorca saw her work and sail across the Mediterranean to The Maldives, through The Suez Canal and down to The Red Sea where the vessel she was on was chased by pirates.

“We we’re doing about ten or twelve knots and these two wooden longboats were following us,” she sais. “They were some distance off to begin with and then they were slowly closing in. Moving towards us, faster and faster.

“At closer range we could see they were armed with guns. The skipper of our vessel decided to ‘floor it’, to see if we could outrun them. One of them stopped and soon after, the second one did the same and it turned back.

“We were very fortunate because we had no idea what would’ve happened.”

It was a scary experience mixed with some naivety, Sally admits.

“It was frightening. At the time I was told to go and hide in a cupboard in the laundry however, I had no idea what I would have done if they’d stopped our boat and jumped onboard,” she says.

I imagine as Sally opens up and talks about herself during social occasions, people would inevitably suggest she pen a book.

“There are so many more adventures to have and more places to explore, with so many interesting parts of the world to see,” she says. “I didn’t do history at school however jumping onboard these boats and learning about the rich history of each location is fascinating.”

Opening a coastal homewares space seemed like the next logical step.

“When I’m sourcing products for Coastal Vintage, I enjoy delving into the history of each product,” she says.

“If I discover a clam shell in a garden that’s been in the family for a hundred years, the opportunity to sell it to somebody else to enjoy; that intertwining

Sally Oulton

PHOTOS: MEGAN GILL

of travel and history excites me.

“There were a lot of people doing coastal homewares, but I wanted something different, and I thought, nobody’s doing vintage in the coastal style I had in mind.

“My nanna bought and sold antiques in the UK and my uncle did the same and that’s when I settled on Coastal Vintage, something with a point of difference. I started with $4,000 out of the garage of my home.”

Opening two days a week while her girls were at daycare, expanding to five days and growing the team to eight staff members has led to a successful business a decade later.

About eighteen months ago, Sally also started operating as a wholesaler, selling direct to retail stores.

“I’ve always been a goal setter, setting out a list of what I want to achieve and going after them and sometimes you’ve got to take risks, otherwise you just won’t achieve anything,” she says.

You’ve heard the saying, what happens in Vegas, stays in Vegas? Apparently, the same goes for vessels on the open sea.

“True. What happens on the boat, stays on the boat,” Sally laughs. “I can tell you that I cooked for a Prince once

however I didn’t know who he was until the fourth or fifth day when one of the guests spilled the beans.

“It was Prince George Furstenberg of Austria who was a lovely chap. That was in The Whitsundays on a 51-foot French built Beneteau.

“And my very last job overseas was in the Caribbean onboard a $25 million, 120-foot yacht owned by Canadian billionaire Ron Joyce who’s a co-founder of the Tim Hortons chain of restaurants.”

To fulfil her love of shopping, Sally has launched bespoke shopping tours to Bali with small groups of business owners as well as people who love interior designing and styling.

“I can show them different places to shop, where I love to go and take them to my favourite spa and restaurants.”

Two tours are already booked for September and October this year with bookings opening soon for May and September 2024.

Stay tuned for the next exciting chapter in the book of Sally’s life.

WANT MORE? Download the interview with Sally from our podcast.

A GROWING

Success

My grandma was a gardener, my mum is a gardener and so far my daughter seems to be a gardener, but somehow the green thumb gene skipped me.

I’ve tried many times. Each year as the weather warms up I head outside to my designated vegetable garden patch; I pull out the weeds, dig in some fresh new soil and manure, and happily head off to the nursery to buy all sorts of seedlings to populate my virgin garden bed.

As I browse the large array of edible seedlings to choose from at my local Manawee Garden Centre, I start to get excited thinking about the fresh spring vegetables and summer salads and flavoursome marinades I’ll be able to create from my own hard work.

Lettuce and leafy greens, kale, beans, snow peas, tomatoes, cucumbers - I’ve had a crack at all of them. I even got excited and tried broccoli one year.

Strawberries and blueberries were popular with the kids when they were

small, but now will no longer eat my odd-shaped fruits. My greatest success was perhaps the raspberries. I let them roam, or some might say take-over my garden, and with a bit of luck I enjoyed a few handfuls of fresh berries - and a few prickles in the process too.

As we head toward the warmer weather I am again contemplating my garden projects.

Exploring the garden centre, I spy a fresh crop of vegetables growing.

Sitting there in the middle of the fruit trees and herbs, right next to the colourful pots of colour, was an oasis of lettuce, raddish, beans, basil and even beetroot. As I admired the lush, green leaves I wondered how they made it look so easy.

Before long I was explaining my upcoming project ambitions and my previous failures to Manawee owner and garden guru, Simon Van Roy.

He was quick to point out that I was failing in the three key ingredients for a

successful vegetable garden: soil quality, pest management and maintaining a proper growing climate with regular watering.

Instead of falling into the same cycle of mediocre soil prep and lack of follow through when it comes to watering and feeding my vegetables, he suggested I try a Vegepod.

This revoutionary, raised garden bed allows you to control the growing environment away from the groundand therefore, away from various pests that roam your garden.

A new level of excitement and ambitions started to grow; it sounded achievable and easy!

Simon explained that once the Vegepod was set up it takes the hard work of gardening away.

So, how do we set up this Vegepod?

“It’s a tool-free kit build and can easily be clicked together in approximately 30 minutes,” Simon

Alison Smith discovers a genius solution to growing, harvesting and enjoying homegrown goodness.

explains. “Fill the Vegepod with a mixture of Perlite and good quality organic potting mix which will give your veggies a perfect balance of drainage and essential nutrients.”

Tick! Quality nutrients is taken care of.

While Simon recommends an organic plant food like a five-in-one liquid organic fertiliser every two months, using quality growing potting mix from the beginning gets us off to a great start.

The raised design of the Vegepod which lifts the garden bed up off the ground has multiple benefits.

The main one being that it saves your back and knees from the strain of gardening at ground level!

It also lifts your plants away from pests and crawling critters looking for an easy feed. For extra protection, add in a durable mesh cover that works to maintain a micro-climate while also providing a barrier from birds and flying insects while also decreasing the need for sprays to keep pests away.

Tick! Critters, pests and birds eliminated.

And the final piece to the puzzle is water. Vegetables are thirsty buggers usually requiring a good watering every

day or two.

Tick! Once again, the Vegepod has this covered with a built-in mist sprayer to keep the plants hydrated.

Simon also explains that if I hook it up to a hose with a timer then I won’t even need to remember to water my garden. Now that is a bonus.

The Vegepod even has drainage and overflow holes to prevent flooding, so it can’t be over watered.

Not likely to happen in my neglected garden but is great to know for when those summer downpours arrive.

So as the weather warms up and you too get inspired to take on a little grow-your-own project, think of me and consider a Vegepod for your backyard or balcony.

It’s my way of turning my brown thumbs a little greener - and keeping my family healthier with homegrown goodness.

Simon Van Roy

SIZEmatters

It’s all about size and how you use it in Noosa, as Pete Goodlet discovers!

In gardening, like in many things, size matters. The important thing is recognising what you have and using every inch of it to bring on the ultimate ‘O’ - “Oh what a beautiful garden!”

It is the exclamation that every gardener aims for, and my goodness does it make us tingle from the top of our head to the tip of our toes.

Now when I say use every inch, I don’t mean cram it so full that your eyes have no place to rest. Maybe ‘consider’ every inch is a better way to put it. Small spaces need a creative gentle touch to bring them to their glory. Leave some negative space to let your eyes rest.

This can be a spreading patch of ground cover such as Pratia penductula - White Star Creeper or maybe Native Violet, Viola Hederacea. These can spread throughout the garden creating a ground-level backdrop for pavers, sculptures, or statement plants. A monotone carpet of planting creates a sense of unity in a garden.

Natural bluestone makes a perfect paver and can be beautifully complimented with organically shaped stepping stones cut from large boulders. Keep the grouting to a similar tone to create unity in the surface. Stone brings an earthing feeling and creates a sense of both adventure and harmony.

In the same way, you could also use exposed aggregate concrete with free form shapes. Both work beautifully to create a mid-century, Palm Springs vibe.

Vary the size of your planting. Start low with the groundcovers and build up from there with taller bushes and strappy plants leading your eye to larger feature plants at the back and towards the fence.

Mix up the foliage form, size, and colour to delight the eye. On a masonry fence you may consider painting or rendering it and then growing a wall hugging Ficus pumila Minima to deliver a

solid wall of green. It is also the perfect backdrop for a bronze or ceramic sculpture or create your own by carving a hebel (aerated concrete) totem. The possibilities are only limited by your imagination.

Choosing the right furniture for a courtyard space is vital so seek out the best quality within your budget. Big solid pieces can ground the space or choose lighter sculptural pieces. Aim for furniture with enough style to hold its place in the garden. You are better to slowly match some quality pieces collected over time than rushing out and buying a quick fix for now solution.

Think of it like your wardrobe, quality pieces last and you can always mix and match and accessorise as you go. Also consider contemporary metal and mesh or fibre furniture that allow a play of light and shadow. If you have a sheltered spot why not include a day bed to read the day away or even sneak in a little nap or cuddle!

Just watch out that Beryl next door, doesn’t suddenly find the need to climb a ladder and prune her cherry tree!

Lighting is an absolute star in courtyards and smaller gardens. You can

appreciate their beauty through your windows and enjoy gorgeous evenings in your space. Keep the lighting to a minimum though with some well-placed uplights and lanterns or moonlighting. You do not want any glare, especially at eye level. A hidden spotlight onto a sculpture or artwork can be particularly effective and candles can work brilliantly to add a touch of romance. Look for lanterns with tracery to cast beautiful shadows across the scene - let’s face it we all look a tad sexier by candlelight.

Now when it comes to planning your smaller space garden or courtyard remember there are rules, but more importantly rules were made to be broken. If you want an arty garden full of colour, then go for it. Mosaic gardens and artist spaces are a great example of creativity gone wild. But one tip: you will find greater harmony if you repeat some colours flowing through the gardenJewel colours in jade and ruby can look spectacular!

No matter what size garden you have, Stuart and the Earth Creation Landscapes team are experts at delivering the ultimate ‘O’ - “Oh what a spectacular garden.”

PHOTO: SUPPLIED

MARKET Update

With Spring just around the corner there are signs the market has started to correct itself as Jennifer Swaine discovers when she chats to Kirstie Klein Hunter about the Noosa property market and what we can expect as we head into the warmer months.

When it comes to property, the Noosa market is quite unique. This is mostly due to the fact that, without increasing the height of apartments, the available stock is pretty much maxed out. Simply put, there is a finite amount of stock in Noosa, and for this reason securing a property in the area often takes time.

According to experienced Noosa Buyers Agent, Kirstie Klein Hunter there are still plenty of buyers about but there are some noticeable trends emerging.

Tightly held areas are hard to crack

While Kirstie said some sellers were still hanging onto the expectation that they could ask the eye-watering prices we saw during the pandemic, realistic sellers were seeing their stock move more quickly.

“In Noosa we have some very tightly held areas where it is rare for a property

to become available, so when it does all eyes are on it,” Kirstie said.

“If the right home comes up there will always be someone willing to pay the price just to get into the street. However, in areas where we see higher turnover of stock, some sellers are holding onto unrealistic price expectations that are a hangover from the pandemic.”

Rental market is changing

Kirstie said one of the most noticeable areas of the market to soften was the rental market and this was being impacted for a number of reasons.

“There is a real shift in the rental market with people refusing to pay unrealistic rents and being prepared to negotiate – and landlords are meeting them in the middle as they know its better to have a property tenanted than to leave it empty,” Kirstie said.

“The pendulum has swung slightly back to the renter as rental properties are also staying on the market longer and there are more properties available as a result of people moving away from Airbnb letting and putting the property back on the market as a long-term rental.”

Quality stock is hard to find

As surprising as this sounds Kirstie says at the moment there is a distinct lack quality stock in the $2-$3.5 million range.

“I have a number of buyers, who have between $2-4m to spend, but a lot of the stock available in that price range is not in the right location, the right size or will need renovating,” she said. “Many of my clients are interstate and do not have any interest in renovating or purchasing a property that is not in a location they desire.

“It is hard to find everything you want in the one property and while some buyers are prepared to compromise, others aren’t and will simply wait until the right property comes up.”

Kirstie said that older people who were downsizing were also challenged by the stock that is available.

“Many of my older clients are downsizing from a six-bedroom house and are opting for a three-bedroom apartment as the work is already done for them and they are more likely to be in a location that suits their lifestyle.”

Impacts of the draft South East Queensland Regional Plan

Released at the beginning of August this draft plan is proposing that Noosa accommodate an additional 19,100 people by 2046.

As noted previously, Noosa has a finite amount of stock so in order to do this, building heights will need to increase.

The plan is suggesting that in some areas of Noosa, building heights could be increased to between four and eight stories.

Klein

While some people may celebrate this news, Kirstie says that if this plan gets the green light there will be a significant impact on the liveability in Noosa.

“While I recognise that Noosa is increasingly harder for many of our much needed and highly valued hospitality and tourism staff to find accommodation, increasing the height levels and adding that many people to the area is going to cause problems,” she said. “More people means more traffic and congestion, in and around Noosa, is already an issue so there will need to be

in sourcing and negotiating residential property purchases for local, interstate, and international clients.

some serious work done on traffic planning. The impact on the liveability of the region will be significant..

“The streetscape and visual appeal of Noosa is as a result of the lack of high rise buildings. Greater heights will throw more shadows and will take away from the special feel that people love about Noosa.

“Currently you can build three levels with a maximum of 12 metres – to allow this to increase to almost three times of that will not be without consequences to the region.

“Aside from the environmental and community issues these changes will make, the potential to flood the market with such large numbers of dwellings will lessen the appeal of Noosa to investors and investors are important to keep the rental market afloat – it’s a fine balancing act and it’s important we get it right.”

To have your say on the Draft SEQ Regional Plan by 20 September 2023, visit www.shapingseq.statedevelopment. qld.gov.au

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

Hunter Property Buyers specialise

Currently you can build three levels with a maximum of 12 metres – to allow this to increase to almost three times of that will not be without consequences to the region

OPEN DOORS

As Sunshine Coast Open House prepares to lay out the welcome mat on award-winning designs, Deb Caruso opens the door to what’s on offer.

Recently I had the pleasure of being a Judge on the Australian Institute of Architects’ Sunshine Coast Regional Awards Jury, spending two full days exploring and examining outstanding examples of architectural design in a coastal context.

The chance to see inside and explore the external design features of our region’s outstanding dream homes was inspiring and insightful!

Thanks to Sunshine Coast Open House, everyone now has the opportunity to explore a range of architectural treasures

including a 1960s beach shack, a family tree house, a glamorous mountain residence and a historic homestead where you can go back in time.

Sunshine Coast Open House is part of the Open House Worldwide network, founded by Open House London in 1992 and now in more than 50 cities around the world and is our region’s largest public architecture and design festival.

Doors will be thrown open on a range of dream homes over the weekend of 21-22 October and there will also be a range of rare, behind-the-scenes tours,

walks, talks and special experiences ahead of the Open House weekend.

Officially launched by Queensland Governor, Dr Jeannette Young on 5 September 2023, properties laying out the welcome mat this year includes:

• Eumundi House by Peter Ireland featuring art, architecture and horses in the Cooroy Mountain landscape;

• The Art Room at Tinbeerwah by Bark Architects will provide a beautiful example of giving an unused building a second life; and

• Stealth House at Palmwoods by

We show developers how they can obtain planning permits without planning consultants. Developers keep control over the application process, saving money and time.

We work one-on-one with our clients, and our services are individually tailored to align with their specific development goals

0414 129 261

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Black Mountain Residence, Morriarchi Architecture.

Pic: Andy Macpherson Studio

Sealand Architects, with a glorious cantilevered deck beyond your wildest dreams!

This is just a taste of what’s on offer as this free community event celebrates the region’s historic, contemporary, and sustainable buildings from Caloundra to Noosa and through the hinterland.

Sunshine Coast Open House Committee Chair and internationally-renowned architect, Lindsay Clare, said he was thrilled to officially launch more than 25 of the region’s most inspiring buildings for the Open House weekend.

“Open House provides a rare chance to meet the inspirational owners, architects, designers and historians who create, build or preserve these buildings and whose contributions make the Sunshine Coast a unique and special place,” he said.

Lindsay will be part of the Open House Forum on 20 October at Altitude 9, City Hall, Maroochydore where he will be joined by prominent architect John Mainwaring to tell the story of the “Sunshine Coast School of Architecture” pioneered by Gabriel Poole.

The legacy of this movement will be explored with a new generation of

Sunshine Coast architects who continue to contribute to stunning design in the region.

Sunshine Coast Open House 2023 includes more than 15 lead-up events including Architecture talks, tours, library talks, ‘Paint and Sip’ events focused on the iconic Queenslander, a Heritage conference, Urban Sketching and a Children’s Activity program.

Helping the community to embrace good design, Sunshine Coast Council is proud to be the principal sponsor through its Arts + Heritage Levy and the Sunshine Coast Design and Cool Homes campaigns.

Noosa Shire Council is sponsoring a symposium on history and heritage at The J on 5 October that will provocatively explore “...if the region does has any heritage”.

Get involved by attending an event, take a tour, volunteer at a property, book a house visit, sponsor an event, host an event, offer your house for 2024 or sign up for the 2024 Committee.

For information on times, venues, free or ticketed events, check the website and Sunshine Coast Open House booklet www.sunshinecoastopenhouse.com.au

EVENTS NOT TO MISS!

TIM ROSS IN THE HOUSE

Comedian and self-proclaimed architecture ners Tim Ross of ABC TV series Designing a Legacy fame will share stories of his passion for Australian architecture and design.

6 October, 10am-11:30am

The Art Room, Tinbeerwah

WALKING TOUR OF NOOSA ARCHITECTURE

Join architect John Mainwaring for lunch and an exploration of Noosa architecture.

8 October

SUNSHINE COAST AND NOOSA, WHAT HERITAGE?

A symposium on the perception of the design history and ‘heritage’ in the region.

11 October, 4.30pm-7.30pm

The J Noosa, Noosa Junction

COOROY PRECINCT: THEN & NOW

Walking tour of Cooroy with Landscape

Architect Shaun Walsh. Saturday 21 October

URBAN SKETCHING

Classes with Peter Richards at Alfredson’s Joinery, Cooran. Sunday 22 October

PHOTO COMPETITION

Enter the Sunshine Coast Open House Photography Competition for your chance to win $1,000.

Register for a tour or event at www.sunshinecoastopenhouse.com.au

PLATES OF

Goodness

Christine Mount from Luxe Coastal Property Buyers brought people together to share Plates of Goodness and raise muchneeded funds for two of her favourite communities, Sri Lanka and Noosa.

The 5-Pot Curry Banquet at Alba Noosa was a taste sensation using plant-based recipes from the newly released Plates of Goodness cookbook.

Hosted by Christine Mount from Luxe Coastal Property Buyers with emcee Carlie Wacker, guests enjoyed vegetarian curries prepared by Alba’s Executive Chef Peter Kuruvita and special guest chef Udeshika Suradasa who prepared dishes from the book.

Cookbook sales raised $1750 to support Sri Lanka’s Foundation of Goodness; while the QCWA raffle raised $1100 to support vulnerable women - two communities Christine is really passionate about.

There has never been a more important time for your property to stand out in the marketplace. With an unwavering commitment to presentation and strategic marketing, we craft content and the narrative that demands attention. The window of opportunity is now, with eager buyers seeking property to make their next move for the New Year.

If you’re contemplating selling, contact our expert team of Kate, Tony & Erin to position your property at the forefront of the market today.

PHOTOS: RÉMI LECLERCQ

The Kate Cox Team has been achieving market leading results in Noosa for over 14 years.

THE MENU

Beetroot Curry by Peter Kuruvita

Mustard Pumpkin Curry with Spiced Cashew Crumble and Gotukola Sambal by Udeshika Suradasa

Pav’s Cashew Nut Curry bu Pavinda Wickramasingha

White Cucumber Curry

Snake Bean Curry

Christine Mount

Peter Kuruvita

Udeshika Suradasa

I love a sunburnt country, A land of sweeping plains, Of ragged mountain ranges, Of drought and flooding rains, I love her far horizons, I love her jewel sea, Her beauty and her terror - The wide brown land for me.

Are you afraid of Australia? Do your international friends and family feel fear when they think of the place we call home?

If they do, if you do, it seems high time for some individual and collective action to emphasise the “beauty” over the “terror”.

Check out this passage from Bill Bryson’s book Down Under: “[Australia] is the home of the largest living thing on earth, the Great Barrier Reef, and of the largest monolith, Ayers Rock (or Uluru to use its now-official, more respectful Aboriginal name). It has more things that will kill you than anywhere else.

Of the world’s ten most poisonous snakes, all are Australian. Five of its creatures - the funnel web spider, box jellyfish, blue-ringed octopus, paralysis tick, and stonefish - are the most lethal of their type in the world.

This is a country where even the fluffiest of caterpillars can lay you out with a toxic nip, where seashells will not just sting you but actually sometimes go for you...

If you are not stung or pronged to death in some unexpected manner, you may be fatally chomped by sharks or crocodiles, or carried helplessly out to sea by irresistible currents, or left to stagger to an unhappy death in the baking outback. It’s a tough place.”

This passage reminds me of a song by the Australian comedy music duo Scared Weird Little Guys called Come to Australia which consisted of a long list of deadly animals topped with the reassuring chorus line ‘Come to Australia You Might Accidentally Get Killed’

No wonder some of us living here, as well as those who live in foreign climes are afraid to venture forth into the Bush.

It seems there is a kind-of fascinated dread at work – an Australian mythology of danger lurking which is not really helpful. While it may fascinate it does not engender calmness of spirit.

I don’t mean to downplay the obvious reality that tragedies happen every year on land and water.

It’s just that it seems our international brand and a fair modicum of our Aussie psyche inhabits the brain’s fear zonenext level pit-of-the-stomach fear which is often unreasoning and out-ofproportion to the reality. Take a test.

How do you feel on a moonless night alone in the Bush?

I remember as a boy in western Queensland, lying in bed on such nights and looking out the window.

It was blacker than black. You could not see a thing. It was so black, squiggly lines on the inside of your eyeballs were the only things you could discern.

Complete darkness, complete stillness. Nothing.

Disconcerting to a hardened, western 12 year-old then, somewhat terrifying, confronting and nerve-jangling to a full-grown city slicker now.

I have a reputation for being somewhat eagle-eyed when it comes to spotting wildlife. It has been my great reward to see creatures and other natural features which others have passed by, oblivious.

The beauty is all there for you if you simply remain alert. A focus on the terror will indeed blind you to the beauty that is all around us.

Yes, our land demands a certain level of awareness and respect, preparation and an understanding of the potential for things to go pear-shaped. And indeed you might just suffer at the hands of rotten luck.

But I don’t think our land has to be menacing. It simply means we need to be prepared and thoughtful prior to venturing forth.

I hope to one day hike the mountain trails of North America. I know there are dangers there which I have no experience of – extreme cold and sudden weather changes, bears, wolves and mountain lions come to mind.

While I feel some trepidation I know that with good advice and the right sort

of protective equipment (bear spray, loud horns/noisemakers) I can have confidence that all will be right which means I will be able to enjoy my adventure rather than spend my time nervously jumping at shadows.

How do you feel when you venture forth from your city or town cocoon?

Are you aware of a slight uneasiness when you find yourself an hour’s walk from the trailhead, surrounded by virgin bush? Or cruising down a country laneway or road, not another car in sight? Does Big Sky country inspire or intimidate you?

We must take a stand against this corrosive fear.

I suggest opening your eyes and ears to the “beauty” might just chase the “terror” away.

It will make for a more vibrant and enjoyable interaction with our Great Southern Land.

All those creepy crawlies, as dangerous as they are, are simply a part of being here in this place and if we keep our eyes open most interactions can be managed with positive outcomes. For me, we are all a part of this natural environment.

So, how do you see Australia?

Is the Continent a brooding, sullen toad ready to snap an unsuspecting you up like a naïve beetle?

Or is it a kindly old soul, scarred and riven by the ravages of time, and always looking to give you a gentle reminder about the dangers of being unprepared, but always providing – food, shelter and a calming solace for the soul?

Let’s change our approach and maybe the narrative will follow.

– My Country, Dorothea MacKellar

The Mary Valley landscape is a patchwork of grazing cattle, farms, rainforests, endless rolling hills and quaint heritage towns.

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

The Noosa region was declared a Biosphere Reserve by UNESCO in 2007. Adjacent are the Great Sandy Biosphere and the Sunshine Coast Biosphere – the world’s only three adjoining biospheres.

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

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

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

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

significance.

The Noosa Biosphere Trails are a series of world-class, multi-use trails for walking, mountain biking and horse-riding.

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

L A I D B A C K L U X U R Y

N e s t l e d n e x t t o N o o s a N a t i o n a l P a r k a n d o v e r l o o k i n g N o o s a M a i n B e a c h y o u w i l l w a k e u p t o b r e a t h t a k i n g o c e a n b e a c h v i e w s a n d b e j u s t f o o t s t e p s a w a y f r o m b o u t i q u e s h o p p i n g a n d d i n i n g o f H a s t i n g s S t r e e t

N e t a n y a N o o s a i s h e r e t o h e l p y o u r e j u v e n a t e a m o n g s t n a t u r e a n d c r e a t e u n f o r g e t t a b l e m e m o r i e s . 1 , 2 a n d 3 b e d r o o m a p a r t m e n t s a v a i l a b l e .

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