I’M YOURS, TAKE ME!
IN NOOSA MAGAZINE
CONNECTING COMMUNITY THROUGH STORYTELLING
| ISSUE 23 Autumn 2020
ISSUE 23 Autumn 2020
Autumn ARRIVES
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more than a magazine
INFORM
INDULGE
INSPIRE
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N E W
B R I S B A N E ’ S
M O S T
F A R M ,
I C O N I C
B R I S B A N E
R I V E R F R O N T
A D D R E S S
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Editor’s Note I'm pretty sure we are all hoping autumn rings in a cool change. After a long, hot summer (that started in spring), it's great to finally welcome the rain and see the region regenerate after the bushfires. The outbreak of Coronavirus has us all on edge and reconsidering our travel plans. Perhaps this offers the opportunity for a 'Staycation'. We live in one of the most desirable and safe places in the world so now is the time to take full advantage of this by supporting local businesses! Swap the frequent flyer miles for frequent 'feeder' miles; enjoy our local day spas; redecorate your home or refresh your wardrobe; take up a new hobby; or explore the broader region. We are here to help! There are so many interesting events happening throughout autumn and we have worked hard to bring you the not-tobe-missed activities, including all the highlights for this year's Noosa Eat & Drink Festival with the FIRST preview of the Festival Village line up. Gympie celebrates Gympie GourMAY; we profile local creative workshops; and Matt Golinski and I prepare to launch our first cookbook, Tastes of Noosa! Designed to showcase the very best of the region, we hope you get behind this initiative and join us to celebrate the amazing restaurants and producers in the region. Please shop local, love local and support each other through this challenging start to a new decade. May 2020 still be a year of plenty for you. Always be kind, thoughtful and supportive! xx
Deb
CONTRIBUTORS
MATT GOLINSKI
TONY COX
HELEN FLANAGAN
Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.
After 25 years of sniffing, swirling, spitting and slurping various vinous temptations our wine writer has decided that his future lies firmly planted on the consumption and storytelling side. Tony not only still enjoys consulting about wine and other beverages but is now part of the successful Kate Cox Real Estate Team at Reed & Co. Estate Agents.
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!
NEKITA ROBERTS
KATRINA THORPE
PETE GOODLET
Writing as The Australian Poet, Nekita’s observations of nature, the ocean, and the beauty of the Coast have captured the hearts and minds of her readers and thousands of Instagram followers. Nekita's love of the printed word has seen the release of her beautiful hardcover poetry book The Native Heart featuring stunning illustrations by her sister Jaclyn. Discover Nekita and her work at www.theaustralianpoet.com
With qualifications and years of experience in health, wellness, beauty, management and business, culminating in the creation of the award-winning Ikatan Day 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.
Artist, landscape designer and man about town, Pete brings his love of gardens, design and all things green to IN Noosa. Having worked with design greats Rick Eckersley and Jamie Durie and having been featured in all the top mags, Pete finally realised his lifelong dream of moving to Noosa. He runs artist’s retreat and BnB Boheme Peregian Beach together with Dave and Oscar Wilde (the dog).
ERIN YARWOOD
MICHAEL BRENNAN
LESLEY CLOUGH
Erin has been working in the fitness industry for over 15 years now, and still absolutely loves her job to bits! She runs her unique fitness studio E Fitness in the beautiful hinterland township of Pomona, with stunning views of Mt Cooroora out the back doors and trains her clients under the strict supervision of her 2-year-old bestie, Aluna.
Director of Noosa Regional Gallery and described as an ‘accidental curator’, this prize-winning painter and sculptor has moved from creating works to curating them. It all began when he opened The Trocadero Art Space in Footscray in an effort to build an arts community in the area. Fourteen years later it is still standing. We are lucky to have him taking the arts to a whole new level in our region.
Presenter, mature model, public speaker and accidental reality TV star, Lesley is a multi-talented and self-confessed modern-day renaissance woman. As our Fashion Editor, she brings a passion for local labels paired perfectly with a focus on the body positive movement. You may have seen Lesley on your screen throughout her time on MKR. She relishes the role of showcasing fabulous fashion with her effervescent style and energy.
FOOD
TRAVEL & LIFESTYLE
WINE
POETRY
WELLNESS
FITNESS
ARTS WRITER
GARDENING /ARTS
FASHION
PHOTOGRAPHERS
Deb Caruso
FIND US #innoosa Stay INformed with our e-newsletter: www.innoosamagazine.com.au
KATJA ANTON
IAN WALDIE
www.katjaanton.com
www.ianwaldie.com
WINTER 2020 DEADLINES Bookings close: 4 MAY 2020 Art Deadline: 11 MAY 2020 hello@innoosamagazine.com.au www.innoosamagazine.com.au
PAUL SMITH
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PROUD WINNERS OF THE 2019 SUNSHINE COAST BUSINESS AWARDS CREATIVE INDUSTRIES
DAVE GLEESON
BYRON CHESTER-FREEMAN
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Autumn 2020
IN SIDE
MORE THAN A MAGAZINE EDITOR-IN-CHIEF/PUBLISHER: Deb Caruso, 0428 853 224 deb@innoosamagazine.com.au PUBLISHER: Paul Bird ASSISTANT EDITOR: editorial@innoosamagazine.com.au CLIENT RELATIONS: Mel Keding; hello@innoosamagazine.com.au CLIENT RELATIONS & GRAPHIC DESIGN: Shona Smith; 0422 403 216 advertising@innoosamagazine.com.au SUBSCRIPTIONS, EDITORIAL SUBMISSIONS & DISTRIBUTION ENQUIRIES: hello@innoosamagazine.com.au Suite 1b/36 Sunshine Beach Road PO Box 542, Noosa Heads Q 4567 www.innoosamagazine.com.au DISTRIBUTION: For autumn, 15,000 printed copies available throughout Noosa and surrounds in locally-designed and handcrafted magazine stands. IN Noosa Magazine can also be found in the rooms of Sofitel Noosa Pacific Resort, Peppers Noosa Resort & Villas, Netanya Noosa, RACV Noosa, Sebel Noosa, Makepeace Island and prestigious holiday accommodation, among others. Sunshine Coast Brochure Displays delivers the magazine to resorts from Coolum to Noosa, as well as to popular tourist attractions. 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.
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IN THE GUT
IN SPIRE
IN DULGE
Get your gut health sorted with these delicious and healthy recipes full of beneficial INgredients.
Autumn is jam-packed with exciting events to INspire and INdulge all the senses!
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INdulge in a Real Taste of Noosa with a total immersion of food and art with handthrown pottery.
GourMAY GUIDE
Exclusive INside this edition
GUIDES TO THE HOTTEST Foodie Events IN town!
SOUVENIR
EDITION
food
F TH E A RT O
NOOSAE
IN NOOSA Magazine is printed on 100% recyclable paper. Made with love. Please enjoy!
IN Noosa Magazine
BILLIE SIVEK
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AT D R I N K
.COM.AU
TH 2020
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EAT LOCAL MON
u
fnoosa.com.a
www.tasteso
NOOSA EAT + DRINK
GYMPIE GOURMAY
REAL TASTES OF NOOSA
SEE PAGE 44
SEE PAGE 62
SEE PAGE 108
INSIDE
THE TEAM DEB CARUSO / PUBLISHER & EDITOR-IN-CHIEF Deb has almost 30 years’ experience providing strategic communications and brand reputation advice to clients in the government, business and not-for-profit sectors. She is passionate about Noosa and is an active member of her community, providing PR to Slow Food Noosa and other clients. Her passion lies in working with small businesses and connecting community; as well as hanging out with her boys John and Maximus.
PAUL BIRD / PUBLISHER Paul is the Publisher and Director of IN Noosa Magazine. Enjoying a successful career spanning almost 40 years working in media and corporate communications industries and more recently in the profit-for-purpose charity and business sector as an Independent Director and Corporate Advisor.
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JOHN CARUSO
IN THE HOME
/ WRITER, PODCASTER, MC
After 30 years in radio, John now runs the Conversations IN Noosa podcast and in between being our writer, sanity checker, accounts manager, event MC, and delivery boy; he spends time with his first love, recording a daily Drive program for regional radio; and presenting Saturday mornings on Hot 91.1 Sunshine Coast.
Discover the latest looks, colours and designs with our INspirational homewares pages.
JOLENE OGLE / ASSISTANT EDITOR
DESIGN
Jolene has worked in the local media industry for more than six years. She has been an integral part of the IN Noosa team for two years and is a small business owner, paper flower queen, mother to two sassy toddlers and loves to share stories about Noosa from its glorious food scene to the inspiring people.
SHONA SMITH /
DESIGN MANAGER, CLIENT RELATIONS From her early days working in the art room of major publications back in the 1980s, Shona has enjoyed a long career in media. When she’s not creating the stunning pages of IN Noosa Magazine, you’ll find Shona relaxing with her family and enjoying Noosa.
MELANIE KEDING / CLIENT SERVICES MANAGER Born on the Sunshine Coast, Mel is happy to be back after a stint driving trucks in the mines and sampling Hunter Valley wines. She worked at the Sheraton Noosa a lifetime ago then moved into radio. When she’s not working with Noosa businesses to help them shine, she’s running around after her three-year-old twins.
ALI SMITH / DESIGN Ali spends her days clicking away and creating print and digital designs for a variety of coast businesses and brings more than 15 years of print publishing experience. When she’s not at her computer, you can find her outdoors with her husband and three kids.
ON THE COVER: Bowls and Spoons by Bec Lindemann of Spun Mud @spun_mud. Find Bec at Finders Keepers Markets; GOMA Design Markets; and Eumundi Markets, Wednesdays and Saturdays. Bec is part of The Real Tastes of Noosa event. See page 109.
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Autumn 2020
INTOWN
TRADER TREATS
Event: Alabaster Trader opening Venue: Alabaster Trader Noosaville Showroom
Noosaville’s industrial area celebrated the arrival of Alabaster Trader with the style-savvy gathering to discover unique and stylish finds from all over the world.
NOOSA CHANCES Event: Noosa Chances Scholarship Ceremony Venue: The J Noosa Local charity Noosa Chances awarded 18 scholarships to talented and motivated young people in the Noosa Shire at their inaugural award ceremony. The meritbased scholarship of up to $1500 will help students further their studies.
PHOTOS: THINKBLINK
VILLAGE PEOPLE
Event: Tourism Noosa Christmas Party Venue: Laneway, Noosa Junction Tourism Noosa members donned their best police uniforms, construction worker get-ups and handlebar moustaches for the Village People-themed Christmas Party. Noosa Junction’s best eateries turned food vendors for the night as party-goers danced the night away.
Tag yourself and your friends at our events using #innoosa
IN Noosa Magazine
@innoosamag
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/InNoosaMagazine
@InNoosaMag
INTOWN
BESPOKE BEER
Event: Okanui’s Keep Summer Alive Party Venue: Miss Moneypenny’s
Noosa locals toasted the collaboration between our favourite surf brand, Okanui, and Nomad Brewing Co that resulted in a bespoke beer designed to keep the summer vibe alive.
SIZZLING SUMMER
Event: IN Noosa Magazine Summer Launch Venue: Noosa Junction IN Noosa together with The Ohana Group and Noosa Event Space brought Noosa Junction alive to celebrate our biggest edition ever with our team, valued clients and supporters! Food and theming by The Ohana Group was HOT HOT HOT! PHOTOS: FLORENCE LEMYRE
Send your event to hello@innoosamagazine.com.au
Want more? Visit www.innoosamagazine.com.au for more social pics and the latest events.
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Autumn 2020
Bob
IN SPIRING
BE LIKE
When asked what they want to be when they grow up, most kids will say a superhero or a doctor, but not the kids who know Bob Carey; they want to be like him when they grow up. Jolene Ogle discovers why.
B
ob embodies kindness, patience and empathy,” says Di Seels of the Sunshine Beach State School permaculture program. “The kids all say they want to be like ‘Blueberry’ Bob when they grow up.” We are sitting in a light rain under the canopy of a huge native tree. Birds soar overhead looking for a place to rest, native bees buzz by and ants march over the leaves that form a crunchy carpet below us. Bob sits on a bench in the outdoor classroom, his signature Glossy Black Cockatoo tail feather tucked in his pocket and eyes focused on the sky searching for any feathered friends who might visit the leafy enclave of Sunshine Beach State School's school kitchen garden. Twelve years ago, Bob was asked to give a speech to year 6 students about the Glossy Black Cockatoo and he soon found himself volunteering in the permaculture garden alongside Di, sharing a passion for all things nature. “I’ve never been a person to stand in front of a class of kids before, but I found I could do it and I have done it a few times now,” Bob says. “I have such a passion for the environment and the Glossy Black Cockatoo.”
For more than a decade, Bob and Di have worked with students to turn a blank space into a thriving permaculture garden with an abundance of fruits and vegetables growing throughout the circular area. When the school was first built, a section of the original bushland was left IN Noosa Magazine
“The kids are smiling and laughing, why wouldn’t I want to be here,” he says humbly. “I could be playing golf or anything, but I love this. “It takes a village to raise a child and I’m part of that village. I’m giving yet I’m receiving at the same time.” untouched and this area is now an inspiring space for kids to work in a calm and natural environment to learn the joys of growing and harvesting real food. Supported by the school staff as well as community groups including the Men’s Shed, Noosa Integrated Catchment Association and Slow Food Noosa, Di and Bob have been able to show students how to grow food, as well as implement a host of programs including bush tucker planting, bush walks and so much more. For Bob, who has always been a volunteer and continues to dedicate two days a week to the program, the experience is all about giving. 8
He spends his time taking children on bushwalks, pointing out native bee hives; identifying butterflies and edible plants; understanding the life cycle of plants and animals; and creating an enriching experience for all involved. “It’s all about being relaxed with nature. I’m always so pleased to see the different plants,” he explains. “I bring the kids down and we do a sensory walk and feel all the leaves. It’s all about learning.” Di and Bob have a saying and that is they may go home exhausted, but their ‘soul bucket’ is always overflowing. See more on the Slow Food School Kitchen Garden program on page 134.
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THE NATURAL SIDE OF NOOSA
Just a short ferry ride across the Noosa River is the natural beauty of the Noosa North Shore. Fringed by native bushland and unspoilt beaches our luxury, architect designed, eco-inspired homes give you the opportunity to relax, rejuvenate and enjoy this idyllic setting.
Check out our Weekend Getaway Specials online at beachroadholidayhomes.com.au
90 Beach Road, Noosa North Shore, QLD
P: 5440 5806
E: info@beachroadholidayhomes.com.au
TIME TO
IN SERVICE
TALK
Every ANZAC Day we pay tribute to the heroes who protect our way of life, but this year there is a focus on a new wave of modern veterans. An army of volunteers are working hard to support their mental health and, as Jolene Ogle discovers, it’s time to talk.
W
ith more than 30 years of active service, 10 tours of duty in the Middle East and countless aid missions, Warrant Office Peter Kennedy knows better than anyone the impacts that active service can have on families and individuals. Peter joined the Air Force in 1988 as a 17-year-old and has spent the past 32 years in the Air Force serving Australia and helping in aid missions to countries around the world. He was diagnosed with post-traumatic stress disorder (PTSD) 12 months ago and now, as the newly-appointed president of the Young Veterans Sunshine Coast chapter, he is excited to start the conversation around PTSD and to help returned and active service men and women reintegrate into the community. “Since being diagnosed with PTSD, it’s only these past few months that I can talk about it. Prior to that, I didn’t want to discuss it,” he said. “You feel weak and embarrassed and all that stuff your brain tells you to feel.
“We are a veteran’s organisation run by veterans so we understand what happens. We understand modern deployment and systems.” As Peter explains, it’s all about getting people together and starting a conversation to normalise mental health and well-being. “The charter for Young Veterans is about bringing together serving members and veterans with their families in a social environment. What that does is stop the isolation because the first thing a veteran will do when they are having trouble, is isolate,” he said.
Joining Forces: Invisible Injuries founder Andy Fermo, Tewantin Noosa RSL sub-branch president Mick Read and Young Veterans Sunshine Coast chapter president Peter Kennedy.
Young Veterans Sunshine Coast is a not-for-profit, nation-wide organisation with a strong focus on bringing together active and returned service personnel and their families in a social environment. “It’s tough on the veterans who go (on active tours of duty), but it’s equally as tough on the families,” he says. “I don’t think that gets recognised enough, but this is where Young Veterans can help. Our focus is on serving members, veterans and their families.
changing needs of its members and working to be an inclusive organisation. “The focus has to be on the next generation coming through. There is a change happening,” he says. “Transitioning out of service is a hard thing. When I left service after 12 years and having joined at 15, I had never been a civilian. At 27 I’m suddenly a civilian and I’m getting married. You struggle. “You’ve lost all that structure, your mates, the uniform, and then you get into this big ugly world called civilian life. This still happens today.” Mick explains that the sub-branch now hosts monthly lunches in collaboration with Young Veterans and is incorporating more family-friendly events into their activities. “The RSL is focusing on the family unit. We have realised it’s the family unit that needs caring for, not just the veteran,” Mike says. “It’s a more holistic approach now. The modern veteran wants more social, family-friendly activities whereas my generation would go to the pub and have a beer with mates. That was the way to deal with it all.
“But now, I’m glad I’ve been through it. It changed me as a person and I can understand what is really important and that is family and friends. I think without going through this journey, I wouldn’t have realised that.”
IN Noosa Magazine
Download our podcast with Andy Fermo
“Now, organisations such as Young Veterans, they want to go surfing and have picnics. We (the sub-branch) are aware of this and are moving in that direction.”
“The lack of social interaction is the killer... but, by putting on events that get them out of the house and socialising, it helps them to normalise their behaviour.” Tewantin Noosa RSL Sub-Branch president Mick Read said the perception of a veteran was expanding to include young veterans who have served in the Middle East, and the RSL is recognising the
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As Peter explains, “there are some great organisations out there and we work separately, but if we pull together we’re stronger.” Former Commando and Electronic Warfare Specialist and founder of Invisible Injuries Andy Fermo agrees that coming together and talking in the best way to support veterans, active members and their families. In fact, Andy is about to head around
PHOTO: SUPPLIED
Australia with his family to share his story with others as part of his not-for-profit charity Invisible Injuries. Andy will share his experience within the army and the resulting PTSD diagnosis and says he hopes to inspire others to do the same. “I want people to know, they don’t need to feel lonely,” he says. “Lots of people, especially guys, try to hold it all in, but I’m glad to share. I hope we can all share our experiences and be stronger for it.”
If you or anyone you know needs help: • Lifeline on 13 11 14 • MensLine Australia on 1300 789 978 • Suicide Call Back Service on 1300 659 467 • Beyond Blue on 1300 22 46 36 • Headspace on 1800 650 890 • Care Leavers Australasia Network (CLAN) on 1800 008 774 • Open Arms on 1800 011 046 • Tewantin Noosa RSL Sub Branch on 5447 1981
Tewantin Noosa RSL Serving the Community
YOUR TOTAL ENTERTAINMENT VENUE • Three bars including Sports Bar • Free Live Entertainment Wed-Sat • Restaurant • Coffee Shop • Largest Gaming Room in Noosa • Children’s Room • Bottle Shop & Courtesy Buses
Over $400,000 of contributions each year Tewantin Noosa RSL & Citizen’s Memorial Club
1 Memorial Avenue, Tewantin
Phone (07) 5447 1766 11
noosarsl.com.au
@noosarsl Autumn 2020
PHOTOS: DAVE GLEESON
Above: Invisible Injuries founder Andy Fermo, Tewantin Noosa RSL sub-branch president Mick Read and Young Veterans Sunshine Coast chapter president Peter Kennedy. Below: Former Commando and Electronic Warfare Specialist and founder of Invisible Injuries Andy Fermo on tour.
Take some time out to relax, reset and re-energise in our mindful and creative space. Enjoy our workshops, including pottery, macramĂŠ, photography and much more. There are also dedicated workshops for the kids!
Wednesday 1st - Sunday 26th April Located next to Woolworths. Please note, bookings are essential and request a $5-$10 donation per workshop. 100% of proceeds will be donated to our charity partner, Waves of Wellness Founcation. Visit noosacivic.com.au for full details.
r e v o c Dis YOUR HAVEN IN GOOD HEALTH
School holiday bedlam will be a thing of the past this April with the return of the HAVEN Mindful and Creative Space at Noosa Civic Shopping Centre. Jolene Ogle discovers how you can take some time to rest, relax and create something special.
I
t’s hard to set aside time for you - there’s lunches to pack and work to do, lawns need mowing and there’s dinner to organise. We live crazy lives, but it is important to take any opportunity to set aside a little time to focus on you. Welcome to HAVEN, a place for crafts, education and relaxation for kids and adults of all ages. It’s a place where you can stop and take an hour or two to focus your energy into something creative, new and rewarding. This is the fourth year Noosa Civic will host the wellness program and Noosa Civic Marketing Manager Tessa Biddles said the Centre is excited to welcome back a host of talented presenters as well as some new faces.
“Amanda Rootsey will also return for the fourth year, presenting sessions that aim to empower teenage girls.” HAVEN will be buzzing with a wellrounded program suited to every member of the family. The classes will cost either $5, $10, or $20 each with all proceeds supporting local charity, Waves of Wellness. Waves of Wellness (WOW) is a surf therapy charity committed to changing lives through the delivery of innovative programs for people experiencing mental
“At Noosa Civic we support WOW’s vision of a world where invisible mental health issues are treated like any other physical injury, and where anyone dealing with mental illness feels supported,” Tessa said. To find out more or view the full calendar of activity, please visit noosacivic.com.au, search for the centre on Facebook/Instagram or contact Centre Management on 5440 7900. Tickets sell out quickly so don't delay!
JOIN IN HAVEN will run in-centre from Wednesday 1 April to Sunday 26 April with classes costing between $5 and $20. You can book online. Highlights include: • Ceramics workshops with The Syndicate Creative • Macramé workshops with Jodie Townsend • Rebecca Colefax photography workshop • Tween workshops with Shine From Within • Adult and kid’s yoga classes • The Botanical Creative Easter craft sessions • Kid’s beeswax wraps with Glitter & Goop • Miss Donna kid's balloon modelling classes A full timetable of all the creative events is at www.noosacivic.com.au
PHOTOS: SUPPLIED
“We are excited to be hosting range of workshops for adults and children including pottery, macramé, craft sessions with The Botanical Creative, and making beeswax wraps with Glitter & Goop,” she said. “Award-winning Noosa photographer Rebecca Colefax will also feature again with a workshop that will teach participants how to get out of ‘auto’ mode and create their own authentic images using natural light and creative compositions.
health challenges.
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Autumn 2020
IN THE DIARY
EVENTS
e r o l Ga
As the weather cools down, Noosa’s event calendar heats up with a staggering offering of events for locals and visitors. From dance to art, food and theatre, there is something for everyone to enjoy this autumn IN Noosa!
RUNWAY FASHION AUSTRALIA Saturday 21 March, from 5.30pm, The Shed at Aussie World, Palmview. Visit eventbrite.com.au and search Runway Fashion Australia Sit front row at this unique fashion show where you can check out local fashion, emerging designers and the very latest in slow fashion and quality designs. With clothing being a declaration of identity, fashion trends are fast being left behind as style stalkers are choosing quality over quantity; and the unique in place of mainstream. From sketch to stitch, Runway Fashion Australia celebrates the beauty of Aussie design and creativity.
AUSTRALIAN BODY ART FESTIVAL Saturday 4 & Sunday 5 April, Apex Park, Cooroy, www.australianbodyart.com.au Discover a wonderful world of weird and whacky at the Australian Body Art Festival as some of the region’s best body paint artists create dazzling pieces of art. The live models embody the creations, wowing the crowds with their unique and innovative designs.
IN Noosa Magazine
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PHOTO: EYES WIDE OPEN PHOTOGRAPHY
AUSTRALIAN WEARABLE ART FESTIVAL Saturday 2 May, Venue 114, Kawana www.australianwearableart.com.au Described as a fusion of high-end fashion and sculptural art, the Australian Wearable Art Festival is a feast for the eyes. Enjoy works by local and international artists as they combine fashion with art in this unique display of creativity.
BIG ROSELLA FESTIVAL Sunday 3 May, 9-4pm, 2 Riley Road, Woolooga www.ccskitchen.com.au Celebrate all things rosella at the 5th annual Big Rosella Festival. From jams to sauces, CC's Kitchen creates some of the best rosella products and the festival is a chance to learn more about this delicious fruit.
COOLOOLA FARM TRAIL Saturday 2 & Sunday 3 May, Gympie region gympieregionalproduce.com.au A world of fresh and locally grown produce awaits on the Cooloola Farm Trail. Wind your way from farm gate to farm gate as you meet producers, taste their products and even tour their farms. Cooloola is a region rich with tasty delights so set aside the weekend for a taste sensation.
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Autumn 2020
IN THE DIARY
ANYWHERE FESTIVAL 7-24 May, Various locations throughout Noosa, Sunshine Coast & Brisbane, www.anywhere.is The Anywhere Festival returns to Noosa for more than 2 weeks of exciting, engaging and unique storytelling. Events can happen anywhere and you’re invited to experience the magic of performance while surrounded by the everyday. Turn to pages 18 and 19 to find out more.
NOOSA EAT & DRINK Thursday 14 to Sunday 17 May, Various locations throughout Noosa, www.noosaeatdrink.com.au
PHOTO: SARAH SHAW
Foodies rejoice! The Noosa Eat & Drink Festival is back with a new name and a plethora of events, workshops, demonstrations and, of course, the much-loved Festival Village. Grab your pals and head along for a weekend of gourmet delights and delicious wines, spirits, beers and ciders. Unique, innovative and downright luxurious dining events are also on offer at NED 2020, but be quick! Dining events always sell out! Turn to pages 44-51 for your comprehensive guide to all things NED.
CONSCIOUS LIFE - HOLISTIC WELLNESS FESTIVAL Saturday 16 & Sunday 17 May, Venue 114, Kawana, www.consciouslifeevents.com Indulge in a weekend of wellness with the return of the 9th annual Conscious Life - Holistic Wellness Festival. Prepare your mind, body and spirit for soulful health hacks, learn how to stress less, heal through energy and enjoy yoga, massage and so much more. Turn to pages 78 and 79 to find out more.
IN Noosa Magazine
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PHOTO: ANIMALICE_PHOTOGRAPHY
NOOSA CHORALE - OLYMPICS CONCERT Friday 22 & Saturday 23 May, The J, Noosa Junction, www.noosachorale.org.au Noosa Chorale presents a special performance in celebration of the Olympic spirit through a century of music played at the Olympic Games with massed choral voices, soloists and orchestra. Turn to page 21 to read more about this unique musical event
NOOSA ALIVE! 17 - 26 July, Various locations, www.noosaalive.com.au PHOTO: ALAIN BOUVIER
Don’t miss this impressive 10 days of theatre, fun, fashion, film and so much more. Premiere performances, exquisite ballet and quality theatre are all on show in their expansive Noosa Alive! program that brings an abundance of culture to a host of venues throughout Noosa and surrounds. Turn to page 22 and 23 to discover what awaits in the 2020 line-up for Noosa Alive!
RED LOCK ESCAPE ROOMS • Bank Heist • What Happens in Vegas
CAN YOU ESCAPE IN TIME?
1300 415 413
28 SUNSHINE BEACH RD, NOOSA HEADS www.redlockescaperooms.com.au 17
Autumn 2020
IN THE ARTS
DISCOVER ART
e r e h w Any Whether you’re sitting amongst the tomato vines or in someone’s lounge room, the Anywhere Festival is a chance to embrace a new kind of theatre that has so far delivered more than 2,625 performances to over 492,400 people in the most unusual places from Brisbane to Noosa.
T
his unique festival works hard to celebrate a world-wide movement for exciting, engaging, passionate storytelling regardless of the location. You won’t find an usher, red velvet seat or spotlight as the Anywhere Festival brings art and culture to the masses in a quirky and fun way. As the creative director for the Sunshine Coast and Noosa arm of the Anywhere Festival, Toni Wills has helped handpick an impressive array of performances. The festival is now in its tenth year overall and fourth year on the Sunshine Coast and Noosa. Toni says the festival is so successful because people are eager for art outside of the mainstream.
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Bir thdays Par ties | Corporate
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Dive into the region’s best dining and retail experience at The Village at Peregian Beach. Laid-back luxury awaits with a seamless blend of high-end dining, cool eateries and vibrant bars ready to take you from breakfast to dinner. Shop everything from designer labels to local creations as well as fashion and accessories for kids, men, women, and even your four-legged friends. The Village at Peregian Beach is a quick 15-minute drive down the coast road from Noosa Heads or an easy bus ride from Noosa Junction on bus 620.
PEREGIAN ORIGINALS 2ND SUNDAY OF THE MONTH PEREGIAN BEACH MARKETS 1ST & 3RD SUNDAY OF THE MONTH
Your memories are special, make your event extra special IN Noosa Magazine
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thevillageperegianbeach
IN THE ARTS “The festival is as relevant as ever 10 years on and the expansion and success of the festival in the regions over the past four years is testament to its continued relevance,” she says. The platform serves both artists who want to present performance in unique spaces and audiences who want something outside of the mainstream theatre experience. “People love Anywhere Festival in part because it happens where they live, work and play and because it’s fun and interesting,” Tony says. “To be able to access great performance locally and in locations such as a pool, a gallery, a laneway, a carpark, a gym or in a person’s home is very appealing to people. We like to say that Anywhere offers extraordinary experiences in everyday spaces.”
PERFORMANCES
The Anywhere Festival is the ultimate creative incubator with artists able to be more innovative and experimental because they are not laden with costly venue hires. For viewers, this means affordable and accessible culture.
ANYWHERE BUT A THEATRE
“By having these awesome non-traditional venue partners, we also open up opportunities for artists to play and think outside the (black) box - an Anywhere show in a car park may use car headlights as lighting for example or a show set in a cellar will use an actual wine cellar hence, making the storyline and the space connect in a way that is a true and less staged experience for the audience,” Toni explains.
People love Anywhere Festival in part because it happens where they live, work and play and because it’s fun and interesting The good news for event goers is tickets start from just $10 and with such relaxed settings and performances on offer, this is the perfect taster for anyone who has always wanted to explore the world of art, theatre and performance. As Toni says, the performing arts needs us as audience members to listen, see and experience a story from another person’s point of view to foster empathy. “And let’s face it, we could all do with more of that,” she says. “Communities have so much to gain from embracing the arts. Buying a ticket and seeing a show, you are supporting artists and helping create a vibrant culture where you live. “Art and culture certainly make life more interesting and often opens up opportunities for necessary conversations. “There is so much to be gained just from getting out and about amongst it all and the Performing Arts, in particular, requires the physical presence of the audience, encourages people to turn off the television, get out of the house, talk to people and engage in the physical world and communities around them.”
TICKETS ON SALE SATURDAY 4 APRIL
OUR TOP PICKS FOR ANYWHERE FESTIVAL COMEDY LOUNGE
WWW.ANYWHERE.IS
Taking place in a house in the Lake Weyba region, this festival favourite will have you rolling around in stitches in an intimate lounge room to some of the best comedians from the Coast and beyond. MUSCLE UP CIRCUS Muscle Up Circus brings performance to a local gym. In its newly established premises, Cross Fit Noosa plays host to this three-piece act from Melbourne that celebrates all things physical and strong. It will make you laugh; it will make you cry, and that's just the abs routine!
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Autumn 2020
IN THE AMPHITHEATRE
l a r u Nat PLAY Little Seed Theatre Company is returning to tradition, bringing Shakespeare to a glorious setting that allows the audience to immerse themselves in the clever and witty writing of this literary genius, as Jolene Ogle discovers.
F
orget surround sound and state-ofthe-art lighting, Shakespeare was meant to be enjoyed in the sunshine
with chirping birds, a lush backdrop and the natural surround sound of the Noosa Botanical Gardens amphitheatre. Little Seed Theatre Company is back for their fourth performance of Shakespeare in the Park and as founder Johanna Wallace says, the amphitheatre is the perfect setting with performers eager to take to this natural stage each year. “The sun sets over the lake as we finish and the setting is really just so perfect for Shakespeare, which was written to be
IN Noosa Magazine
performed in similar settings,” she says. “Audience members are welcome to bring a picnic and lose themselves in the dual romance of both the venue and the production, complete with the original live music.” In 2017, Little Seed Theatre Company’s performance of Romeo and Juliet won them the Anywhere Festival’s award for Best New Work; followed by A Midsummer Night’s Dream in 2018; and then The Tempest in 2019. This year, audiences will enjoy Twelfth Night, the romantic comedy peppered with mistaken identity, live music and
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true love. The picturesque backdrop of Lake Macdonald paired with the stunning amphitheatre makes this a must-see show, especially if you are yet to set foot in a formal theatre. Little Seed Theatre Company's Twelfth Night will be held on 9, 10, 16 and 17 May as part of the Anywhere Festival. Be quick to avoid disappointment!
IN TUNE
e t u b tri
PURE GOLD
As Tokyo prepares for the 2020 Summer Olympics, Noosa Chorale is preparing for an impressive performance of their own, honouring the spirit of the Olympics in a very unique way.
S
ince he first saw the Olympic Games in Melbourne, Dr Ian Jobling of Sunshine Beach has been fascinated by every aspect of the Olympic Games.
Dr Ian Jobling with Susie O’Neill programme will be a first for Australia, if not the world,” he said. Already, it has attracted the interest of President John Coates and the Australian Olympic Committee, which have endorsed the event, saying, ‘it will promote the spirit of the Games in a most unique way.’
Not only has he travelled world-wide to watch the games, he is also Honorary Director of Olympic Studies at the University of Queensland; a founding member of the Australian Society of Sports History; a former board member of the International Society of Olympic Historians and now, Dr Jobling is bringing the Olympic spirit to Noosa. Dr Jobling sings with the tenors in the Noosa Chorale and together, with a 35-piece orchestra, Noosa Chorale will perform an Australian-first: an entire concert dedicated to the soundtrack of the Olympic Games, Spirit of Olympia. “Every Games has had opening and closing musical themes and songs featuring not only timeless music but world-famous singers, musicians and entertainers,” he said.
presents
Dr Jobling is excited the Tokyo games will be held in July, making the Noosa Chorale performance perfectly timed to coincide with an Olympic year.
Dr Ian Jobling with Herb Elliott Spirit of Olympia will include Chariots of Fire (related to Paris 1924), The Hallelujah Chorus (Berlin 1936), Time to Say Goodbye (Jose Carreras and Sarah Brightman, Barcelona, 1992), and John Lennon’s Imagine (Stevie Wonder, London 1996). According to Dr Jobling, the Spirit of Olympia performance will be “pure gold”. “From my research I believe the concert
“We’ll have a 35-piece of orchestra conducted by our music director, Adrian King, and we are fortunate to have star soloists, soprano Judith Molnar and tenor David Kidd,” he said. You can indulge in a night of Olympic spirit on Friday 22 and Saturday 23 May at The J Noosa when Spirit of Olympia – Music of the Olympic Games will be held at 7pm and 2pm respectively. Tickets are on sale now from $39. Visit thej.com.au to book.
SPIRIT OF OLYMPIA Music of the Olympic Games
Friday 22 May @ 7pm | Saturday 23 May @ 2pm The joy, the beauty, the glorious music of the Olympic Games since 1896 Massed choral voices, soloists and symphony orchestra Musical selections from Handel to Andrew Lloyd Webber, Sibelius to John Lennon
Tickets: $39 The J Theatre 60 Noosa Drive Noosa Heads Enquiries: 07 5329 6560 Bookings: www.thej.com.au
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Autumn 2020
IN THE THEATRE
FLAUNTING FABULOSITY &
CULTURAL DIVERSITY It’s Crunch Time for David Williamson as the stage is set for a major prelude to this year’s NOOSA alive! Helen Flanagan discovers a program packed with culture.
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oosa’s homage to cultural diversity in arts and entertainment is a 10-day tapestry of riotous colour and food for thought covering dance, music, literature, theatre, visual arts, film, cabaret, comedy and more!
It’s got all the ingredients that make his plays so very Australian, so contemporary, and so razor-sharp funny
NOOSA alive! producer Tim Loydell said there was a fabulous energy amongst the cast that includes actors of the calibre of John Wood (Blue Heelers), Guy Edmonds (Betrayal) and Diane Craig. “We’re so looking forward to seeing another thoroughly gripping Williamson production come to life here. It’s got all the ingredients that make his plays so very Australian, so contemporary, and so razor-sharp funny, full of wit; and his gift of putting relevant and real social issues under the spotlight,” he said. Asked to reflect on 50 years in the theatre ahead of the openings of Family Values and Crunch Time, David and his wife Kristin said “between us, we have been directly involved in creating and running four IN Noosa Magazine
Party Like Gatsby - Cabaret Noir
Paul Grabowsky
PHOTO: PIA JOHNSON
alive! In addition, David will be donating royalties from Crunch Time to the festival.
Diane Craig and John Wood in CRUNCH TIME rehearsals
PHOTO: ROBERT CATTO
David Williamson
PHOTO: @DOMDOMMARTIN
It will be his final play before retirement and what a coup having the latest theatrical triumph as a curtain-raising prelude to - and fundraiser for - NOOSA
PHOTO: ROBERT CATTO
In its 18th year, the bar is certainly several notches higher with festival co-founder and arguably Australia’s most widely performed playwright, David Williamson preparing to exit stage left with Crunch Time.
Deline Briscoe
Noosa Long Weekend Festivals (now NOOSA alive!) and of course have been involved in all 18 festivals to date. Each has left us with many wonderful memories.”
on a wild, stormy night in a huge tent that was packed with excited young film-makers; and became mentors to many of them.
David recalls times when the sharing of culture through art and performance brought the community together and times when it was all hands on deck to support (and accommodate) the artists.
“And who could forget the opening night when fireworks exploded from barges out to sea and lit up the whole of Noosa beach, after which hundreds of people of three generations danced in the sand to the performance of that timeless band, The Delltones.”
“In the first years, Bryan Brown came offstage and shared anecdotes with the audience over a few beers, and then disappeared into the surf for days,” David fondly recalls. “Film critics Margaret Pomeranz and David Stratton judged short films screened 22
David recalls a time when the festival relied on the generosity of locals to support the artists and performers. “If we couldn’t find enough free hotel accommodation for our actors, musicians
IN THE THEATRE
NOOSA ALIVE! 2020
17 - 26 JULY | NOOSA The full program of dance, music, literature, food, theatre, visual arts, film, cabaret, beach events and more will be announced on noosaalive.com.au and on Facebook. PSSST - Here are some of the cracking events we can expect to see! PARTY LIKE GATSBY - CABARET NOIR Escape from everyday life and experience the most spectacular night of the year. A lavish, interactive and extravagant affair immersing you into the secret world of 1922 prohibition. A roaring-twenties-inspired party with showgirls, live music, circus performances, resident DJ. Dress up and play up! 18+ only. QUEENSLAND BALLET - TUTUS ON TOUR Queensland Ballet return for their signature event, showcasing Company Dancers and Jette Parker Young Artists. This exceptional event offers a rare opportunity to be immersed in the beauty of classical dance.
Queensland Ballet - Tutus on Tour and artists we asked local people to lend them a house,” he says. “String quartets rehearsed in our living room and committee meetings were held on a long table on our veranda. Volunteers drove the artists to their venues and took them sightseeing in their boats on the Noosa River.” David and Kristin are a humble quiet couple and understandably proud of the Festival’s success, however it goes without saying that Noosa is so indebted to their generosity, foresight, patience and creative spirit which have no bounds. Oh and of course, for knowing so many equally talented folk and wonderful friends who love coming to Noosa for the 10-day festival.
Thanks to their dedication, NOOSA alive! has grown to become a highly revered festival of art and culture and 2020 is to be the biggest and best yet. DAVID WILLIAMSON’S CRUNCH TIME Thursday 16 April & Friday 17 April at 7.30pm, Saturday 18 April at 2pm and 7.30pm. The J Theatre, Noosa Junction The storyline is all about Steve, a typical Aussie bloke. Recently retired, he’s passed the family business over to his son Jimmy but his eldest son Luke has never quite seen eye-to-eye with his dad. But, time is running out to repair their broken relationship. Tickets are $65 for all performances; $60 concession for the Saturday matinee show. Tickets: www.noosaalive.com.au or call the box office on 5329 6560 Monday to Friday from 10am – 3pm.
PAUL GRABOWSKY - LIVE IN CONCERT SUPPORTED BY DELINE BRISCOE An intimate evening with two of Australia’s best jazz virtuosos - pianist, composer and arranger Paul Grabowsky with Deline Briscoe, a strong Yalanji Songwoman from the Daintree Region, interweaving traditional singing with a jazz, hip-hop, soul infusion. PLUS PLUS PLUS! Rumour has it the Beach Club will return – packed with great food, wine and world-class entertainment in a stunning setting; the beloved Hastings Street progressive food experience will return; Slow Food Noosa and Phillips Gallery are cooking up a special art-meets-food Garden Party with The Ohana Group; plus stay tuned for what is happening in comedy, literary lunches and more! BECOME A FRIEND! Become a Friend of the Festival to receive exclusive events, news, offers and giveaways, first release tickets as well as priority access to the best tickets and experiences and so much more! www.noosaalive.com.au
David Williamson’s
THE FINAL WORK FROM AUSTRALIA’S MOST PROMINENT PLAYWRIGHT...
TICKETS SELLING FAST BOOK NOW! noosaalive.com.au
OR CALL THE BOX OFFICE DIRECT 07 5329 6560 10AM - 3PM
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The J Theatre, Noosa Thursday April 16, 7.30pm Friday April 17, 7.30pm Saturday April 18, 2.00pm & 7.30pm
STARRING
DIRECTED BY
John Wood Guy Edmonds
Mark Kilmurry
Autumn 2020
IN THE COMMUNITY
FOR THE
Kids
Proving they are more than another real estate agency, Deb Caruso reveals how Reed & Co’s inaugural Charity Gala resulted in the purchase of 17 pieces of vital paediatric medical equipment for local hospitals.
W
hen Adrian Reed opened the doors to Reed & Co Estate Agents in 2018, his intention was to create a fresh approach centred on the community.
the right time can save a child’s life.
Reed & Co is built on a multigenerational and long-standing passion and commitment to Noosa. In its first year of operations, the team united with The Loyal Foundation and Humpty Dumpty Foundation to hold the Reed & Co Charity Gala which raised more than $130,000 to purchase 17 pieces of life-saving paediatric medical equipment for local hospitals
Reed & Co Director and Founder Adrian Reed said the team worked with the emergency paediatric teams at local hospitals to identify the equipment that was critically needed.
Special guests at the gala included Humpty Dumpty Founder and Executive Chairman Paul Francis OAM and Patron Ray Martin AM, who spoke about how having the right equipment in hospitals at
IN Noosa Magazine
Other guests included Karl Stefanovich, Richard Wilkins and Larry Emdur who joined guests in raising the much-needed funds to help local hospitals.
“It was heartwarming to see so many great people come together to secure every piece of equipment that has immediately provided assistance to children, families and the entire community in the Noosa and Sunshine Coast regions,” he said. Dr Karl van de Merwe, Emergency Specialist (FACEM) said the Emergency Department Team at Noosa Hospital were
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overwhelmed by the generosity of the Humpty Dumpty Foundation, Loyal Foundation and Reed & Co. “As an Emergency Department Specialist, I have seen first-hand the value of the donated equipment in managing Paediatric Emergencies,” he said. “Specific equipment like the Hamilton Ventilator, paediatric airway carts, and the neopuff infant resuscitator have
“Unfortunately, we have had to use these pieces of equipment many times since they have been donated. Equipment like the Hamilton ventilator allows us to resuscitate and stabilise critically-ill children in readiness for transfer to the Children’s Hospital in Brisbane. “Thanks to the generous donations we now have the same equipment as the Brisbane retrieval teams which means critical time is saved when the retrieval teams arrive to transfer the child to Brisbane.” Dr Karl said the Paediatric Resuscitation Training Mannequin has also allowed constant training for the Emergency Department Team in paediatric resuscitation protocols. “This hands-on training facilitated by the resuscitation mannequin strengthens the team’s approach to resuscitating paediatric patients,” he said. Adrian said they were humbled to have had such a fantastic success for the first event and are now working on creating something extra special for 2020.
Monique Sommer, Justine Reed & Amelia Bath
Julie & Steve Prokes
Larry & Sylvie Emdur
Ray Martin AM & Adrian Reed
Bianca Pascoe & Sue-Ellen Knox
Tony & Kate Cox, Erin McCartin
Karl Stefanovich & Jasmine Yarbrough
CHARITY GALA The Reed & Co. Charity Gala will be held on 13 June 2020 at Noosa Waterfront. To register your interest in joining as a guest, sponsor, to make a donation or pre-purchase a piece of life saving paediatric medical equipment visit: reedandco.co/charity-gala
PHOTOS: JASE IMAGES
assisted in providing the best care to critically ill paediatric patients.
Tony & Helen Flanagan; Deb & John Caruso
“
Kate & Tony decided to call Noosa home 15 years ago. Back in 2005 the median house price was $605,000, today it is $1,228,000 Would you like to know the value of your property in today’s market?
Kate Cox 0438 695 505 kate@reedandco.co
Tony Cox 0402 003 773 tony@reedandco.co
3/3 Gibson Road, Noosaville reedandco.co 25
Autumn 2020
IN GOOD HEALTH
s r e l l trave
NEW WAVE
Wellness Tourism is the new buzz word in the world of travel, but what does it mean? Jolene Ogle chats with Wellness Tourism Summit founder Katherine Droga to find out more about this booming industry.
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ll summer long, my social media feed is filled with images of magical sunsets in exotic lands, yoga at sunrise and the glowing faces of people who have just climbed a mountain. I’ve noticed fewer people are sharing photos of nights drinking and days spent poolside, but instead they are hiking, swimming and waking up for the sunrise. I’m not imagining it – this form of Wellness Tourism is on the rise and from 19 March, hundreds of delegates will arrive in Noosa to learn all about this new wave of travel at Australia’s first-ever Wellness Tourism Industry Summit.
IN Noosa Magazine
Summit founder and chair of the Global Wellness Institute (GWI) Wellness Tourism Initiative, Katherine Droga, will be there to reveal the latest research, consumer trends and best practice in wellness travel and wellness tourism. She will be joined by more than 30 wellness travel experts who will share insights into the growing sector, including our very own Editor-in-Chief Deb Caruso who will speak about responsible food experiences and travel in her role as vice-president of Slow Food Noosa. Katherine sums up Wellness Tourism as travel with the intent of kickstarting,
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maintaining or improving your own health and wellbeing. “The types of experiences you seek for a wellness travel experience can be so broad. It could be immersing in nature, ensuring you eat amazing local fresh produce, digitally detoxing, or doing yoga, a hike or walk – the list is endless,” she explains. “This type of travel is booming because the demands of daily life continue to increase for us all. With advances in technology we are so much more digitally connected and ‘on’ and that increases the pace and intensity of our modern lives. So, when we travel, the opportunity to look
after ourselves inside and out becomes more and more important.” Inspired by her own transformative wellness experiences, Katherine wants to share the benefits of wellness travel and inspire others to be open to travel experiences where you make meaningful, lasting changes in your life. “The most transformational trip I had was when I ran a half marathon in Kenya to raise money for an amazing children’s foundation called the One Heart Foundation,” Katherine recalls. “The trip stretched me out of my comfort zone so much I ended up returning home, leaving my job and starting a new career and joining the Board of the One Heart Foundation! This trip had all the ingredients of wellness, travel and transformation.” As the first-ever Wellness Tourism Industry Summit in Australia, Katherine knew it had to be held in Noosa and is excited to offer delegates a Wake Up To Wellness program each day as well as a Refresh, Nourish and Discover breakout area with free facials and massages. “Choosing Noosa to host the first Wellness Tourism Summit was easy," Katherine says. "I wanted a location that oozed wellness from a nature perspective. A location with a Biosphere Reserve and so many national parks and clean beaches did just that." And we couldn’t agree more! The Wellness Tourism Industry Summit will run from 19-20 March at the Sofitel Noosa Pacific Resort. Want more? Visit wellnesstourismsummit.com.au to learn more about this booming industry.
STAYING WELL WHILE YOU TRAVEL If you’re planning to head overseas anytime soon, you’ve probably been keeping an eye on the evolving Coronavirus outbreak and you may be wondering what impact, if any, it will have on your trip.
possible outcomes if someone is infected. Many people show no symptoms or experience only a mild illness like the common cold. For those who develop a more severe respiratory illness, most will still survive.
We chat with Dr Catriona Caddell of Doctors of Tewantin (DOT) Travel Clinic who explains there is no tangible end to the outbreak as yet, with new information emerging daily.
At the time of writing, WHO data shows the overall risk of death is around 2% (2 people for every 100 infected). The risk is even lower in young people (below 40 years of age), but does increase with advancing age or underlying medical conditions.
Officially named SARS-CoV-2, the Coronavirus is causing wide-spread panic, but as Dr Caddell says, we need to stay calm and check in with reputable sources to assess our personal risk. “Since its emergence, there’s no doubt the onslaught of 24/7 news reports, articles, posts and tweets will have contributed to the rising anxiety levels of the travelling public,” she says. “Sadly, it’s also become clear many of the stories we are hearing have been prone to inaccuracy or exaggeration. Our sources of information need to be carefully appraised.” Dr Caddell explains there are several
Dr Caddell suggests checking in with government agencies to assess the risk to your health and to keep up to date on any warnings. Try smartraveller.gov.au and health.gov.au and you can always drop into DOT Travel Clinic to chat about any concerns before you set off. “If you do have any concerns regarding possible contact with someone infected by SARS-CoV-2, seek prompt medical advice initially by phone so you can be directed to the most appropriate facility for further assistance and testing,” Dr Caddell says.
Discuss your travel plans with Dr Catriona Caddell (a local GP specialising in Travel Medicine)
*All destinations *All age groups *New patients Book your appointment to ensure you have a happy & healthy trip!
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Autumn 2020
IN VICTORIA
SAY YES TO THE
YARRA As global destinations become more precarious and communities around Australia recover from devastating bushfires, it is even more important (and rewarding) to look for experiences close to home as Deb Caruso discovers.
A
rare week in Melbourne offered us the chance to explore more than the city’s laneways, bars and cafes. Keen to explore the Yarra Valley, we booked a trip with Yarra Valley Transfers & Tours. With more than 80 cellar doors, and even more wineries, we were transported (literally) to one of the world’s best wine regions. The food is also amazing, with the area producing some of the country’s best produce; and a craft beer and cider scene that started in the 1800s. First stop Domaine Chandon, the Australian arm of the famous French Champagne house Moët and Chandon. The Green Point Vineyard was settled in 1986 and has since been joined by sites in the Strathbogie Ranges and King Valley. We sample a Splash Tasting with six signature sparkling wines starting light before getting into more full-bodied and meaty drops and ending on a sweet note. Feeling light from the mid-morning
Domaine Chandon Homestead
bubbles, we take a stroll around the grounds and were grateful for the airconditioned comfort back in the van as we head off to our next destination. Proving the Valley has everything, we leave our bubbles behind and head back in time to a small boutique winery famous for its old-world techniques. Pimpernel Wines is one of a few dry vineyards, meaning the vines are never irrigated - a brave approach given our country’s dry conditions but as winemaker Damien Archibald says extraordinary wine comes from exceptional fruit. And we agree! “By not irrigating or using heavy fertilizing, we yield much smaller crops with smaller berries but most importantly, the wine is more intense,” he says. We worked our way through the delicious range and found ourselves famished so we headed to one of the most-awarded destinations, Oakridge. Through the impressive entrance, past
YARRA VALLEY TRANSFERS & TOURS
Domaine Chandon tasting the vast tasting bar and straight into the restaurant with a prime seat overlooking the vineyards and valley. Co-Executive Chefs Jo Barrett and Matt Stone are known for creating an innovative, seasonal menu sourced from the Oakridge Kitchen Garden
Bus, coach or specialty wine tour and airport shuttle service. We move you in many ways! 1800 146 706 | www.yarravalleytransfers.com.au | info@yarravalleytransfers.com.au | @winetouryarravalley IN Noosa Magazine
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IN VICTORIA
Matt Stone and Jo Barrett, Oakridge
Pimpernel Vineyard
Four Pillars Gin as well as wild produce they discover while foraging around the region. To start, we share the Jersey milk burrata, fresh bread, including the best gluten-free bread I have ever tasted - all made on site and deliciously paired with the Heirloom tomatoes, shiso, nigella and split pea miso. The rest was also sublime! We were lucky enough to find Jo in the kitchen and, happy to see friendly faces from Noosa, she gave us a tour of the kitchen garden that was established in 2015. Filled with an abundance of vegetables, herbs and flowers grown from heirloom organic seeds, we recognised a few things we had devoured just hours earlier – talk about fresh!
Oakridge dessert A few selfies and it was back to airconditioned luxury for the last leg of the tour. We were ready for an afternoon nap BUT we can’t leave the Valley without visiting Four Pillars Gin. Established by Cameron Mackenzie, Matt Jones and Stuart Gregor in late 2013 with the first batch of Rare Dry Gin sold through crowdfunding and the business now calls a former timber yard home. The gins have multiple, multiple, multiple awards and it’s easy to see why – the flavour profiles are all very distinct and complex (yet simple). Don’t forget to grab some marmalade or relish, which is repurposed from the spent oranges used in the gin making.
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Pimpernel Winemaker Damien Archibald Blissfully spent, we vow to return to discover other wineries, not to mention the abundance of cheese, berries and cherries! The quaintness of the Yarra Valley and rich abundance of food and wine make it a must-do destination and the expertise of Yarra Valley Transfers makes it super easy to enjoy the abundance of the region, in style. For more details on the food and wine, visit www.innoosamagazine.com.au/yarra
Autumn 2020
IN THE KITCHEN
TASTES OF
NOOSA
f f O s e Tak
The plan to launch a cookbook showcasing the best of the region has been a long-time dream for Deb Caruso and Matt Golinski. Now, the project is out of the slow cooker and in the pressure cooker ready to launch the Tastes of Noosa in May, as Jolene Ogle discovers.
A
rmed with an insatiable passion for quality food, a deep love for Noosa and a desire to share the joy of food nation-wide, Editor-in-Chief Deb Caruso and revered chef and local food ambassador Matt Golinski are excited to launch Tastes of Noosa. This exquisite hardcover cookbook will be packed full of recipes from the region’s best chefs, restaurants and eateries, carefully curated to highlight Noosa’s beloved food industry, alongside heartwarming profiles on the local producers who provide world-class ingredients. Matt said the cookbook was a celebration of all the elements of Noosa’s much-loved gastronomic landscape. “Chefs in our region are spoilt for choice when it comes to fresh, local produce and it’s those ingredients matched with their skills in the kitchen that make Noosa a location of choice for food lovers the world over,” Matt said. “This project is as much about shining a light on the amazing producers who supply our local restaurants as it is about the signature recipes that will be featured in the book. “Whether you’re a local, a long-time visitor or simply a lover of beautiful food, Tastes of Noosa is set to be a cookbook favourite throughout Australia.” Tastes of Noosa will be officially launched at the A Real Taste of Noosa dinner as part of Noosa Eat & Drink on Friday 15 May at Butter Factory Arts Centre (see page 108 for all the details), with 10,000 copies set to be distributed nationally. IN Noosa Magazine
Noosa Eat & Drink Festival Director Sheridah Puttick said it was an exciting opportunity to tell the story of the local food sector.
and producers right here,” she says.
“Tastes of Noosa is more than just a cookbook – it’s a collection of stories that supports one of our most loved – and most important – local industries,” Sheridah said.
“Taste of Noosa is just that, a taste of Noosa that you can take home and recreate. We can’t wait to share this with locals and the rest of Australia!”
“Capturing the human stories of the farmers who supply our chefs gives a whole other layer to engagement with Festival goers and offers them a piece of Noosa they can take home and recreate in their own kitchens. “Nothing sells quite like fine food in a beautiful location. Tastes of Noosa is a wonderful means to share our story not just in Australia but also overseas.” For locals who want to replicate their favourite dish at home, Tastes of Noosa is the perfect chance to impress family and friends with amazing dishes. For visitors to our region, this is a chance to take home more than just memories. You can enjoy a real taste of Noosa anytime you like with this beautiful cookbook that will be road-tested by Matt to make sure the recipes are easy to follow and simple to make at home. The beautiful cloth-bound book will also feature designs by local illustrator, Cass Deller who will bring the region’s bountiful produce to life. As Deb says, the creation of this cookbook is the perfect way to celebrate the local flavour of Noosa. “We live in paradise surrounded by gorgeous produce and we are lucky enough to have some of the country’s best chefs 30
“It’s exciting to bring this together in a beautiful hard cover book that food lovers can take home and cook from.
Tastes of Noosa will be available for sale in the Noosa Eat & Drink Festival Village with chefs and producers who are featured in the cookbook providing cooking demonstrations across the weekend. It will also be widely available in Noosa and beyond with launch events planned for major capital cities. To register to be included; become a stockist or to purchase the book, visit www.tastesofnoosa.com.au; email deb@tastesofnoosa.com.au; phone 0428 853 224.
DON'T MISS Tastes of Noosa will officially be launched at Noosa Eat & Drink Festival at the Real Tastes of Noosa Dinner. Set in the Butterbox of the historic Cooroy Butter Factory Arts Centre, the evening will feature canapes and a three-course feast created by Matt Golinski and served on dinnerware handcrafted by local potters. Performances and exhibitions by local artists together with award-winning Heads of Noosa beer; artisan gin and matching wines by Polperro | Even Keel, will provide an evening to remember. Guests get to take home the pottery, a signature bottle of gin and the FIRST signed copies of the Tastes of Noosa cookbook in a souvenir jute bag. See page 108 for details.
TA S T E S O F
NOOSA –
Your favourite recipes featuring the best local ingredients from the best producers and chefs in Noosa and beyond.
LAUNCHING MAY 2020 REGISTER now to be included, to become a stockist or to purchase “Tastes of Noosa” – a stunning cookbook celebrating local produce and featuring the best dishes from the region. www.tastesofnoosa.com.au deb@tastesofnoosa.com.au 0428 853 224 @tastesofnoosa
LOCAL. LOVE.
BAR. MUSIC . EATS. www.peregianbeachhotel.com.au
IN THE KITCHEN
FOOD BITES BON VOYAGE
TEA TIME
Makepeace Island’s renowned Head Chef of 6 years, Lisa Mahar, is destined for Necker Island in the British Virgin Islands where she will be the Sous Chef as part of a larger team. Lisa says she is looking for a new challenge, but will always call Noosa home. Who will step into the coveted role?
PUCCA-UP
Exotic teas, delicious gins and Sri Lankan delights await at the new Exotic Tea & Tonic House in Noosaville. What a tea-riffic idea!
What’s cooking and who’s hot
Congratulations to local chef, TV presenter and author, Peter Kuruvita who this year celebrates 40 years in the culinary industry. This is no small feat in such a high-demand industry, and we feel lucky to have Peter serving up his signature dishes at Noosa Beach House.
with takeaway meal packs, catering and dine in options with a strong focus on the local produce. Find it next to Pomona's Little Pantry.
BUNGALOW IS BACK
NEW GIN GUYS
OUI OUI
Have you tried Noosa Junction's new gourmet offering, Pucca? We're loving the food inspired by southern coastal India and the spice ghats of Kerala.
Also opening in Noosaville in the past few months is Frenchies Brasserie, Serving up classic French fare for lunch and dinner, including the must-have profiteroles!
40 AND FAB
Pomona Distilling Co is now in full swing with locals and visitors flocking to this beer garden-inspired eatery with a menu to die for and a cocktail list that is just as impressive as the amazing fit-out. Also in the village town, Pomona Village Kitchen just opened
Heads of Noosa turned one this year and we couldn’t be more excited to see local businesses growing and winning stacks of awards for their products!
The Bohemian Bungalow in Eumundi is open again with new owners promising to inject life back into this favourite hotspot for locals and visitors.
GOOD FORTUNE
FISH TALES
FIRE UP!
A sister business to the popular Fish on Parkyn in Mooloolaba, Fish has recently opened in Parkridge Noosa, with locals and residents savouring the gastronomical delights.
VILLAGE KITCHEN
THIRSTY FIRST
Fortune Distillery will also celebrate one year of supplying Noosa with delicious award-winning gin! Bottoms up! Noosa Junction will soon be home to the region’s best wood-fired pizzas when Somedays opens in Noosa Junction April. With $20 take-away pizzas from 4-6pm daily; Spritz o’clock from 4pm and pizza-by-the-slice every Saturday night from 9pm; we're sure Somedays will be popular everyday!
YUM BUNS If you love the buns at Embassy xo, you can
now grab your own with the Steamed Bun Co opening in Arcadia Street, Noosa Junction.
LIVING LA VIDA
Nick and Sarah Hooper of Launceston’s Novaro’s Restaurant have reinvigorated La Vida Seafood Restaurant on Hastings Street incorporating exquisite Tasmanian food and wine with local produce.
TASTY DEALS We love a good deal and over at Noosa Harbour Fish Market you can grab fish and chips all day, every day for just $9.50. (T&Cs apply so pop in and see the crew to find out more).
THE CLEAVER
COME SEE US & DISCOVER THE TASTE
PREMIUM BUTCHER
OPEN 6 DAYS A WEEK, MONDAY-SATURDAY SUPPLYING PREMIUM GRASS FED, FREE RANGE, HORMONE FREE PRODUCTS Shop Hours: Mon - Thu 6am to 5pm | Fri 6am to 5.30pm Sat 7am to 5pm | Sun - Closed 39A Beddington Road Doonan | (07) 5449 1668 www.noosareds.com.au
Shop 15A, Noosa Junction Plaza, 2 Sunshine Beach Rd, Noosa Heads 5448 0066 33
Autumn 2020
IN THE BASKET
GUT FEELS
Matt Golinski shares his favourite locals who provide that good gut feeling.
NOURISHING WHOLEFOODS
MIGHTY BEAN TEMPEH
In 2010, Lenni Semmelink started ‘The Happy Sprout’, selling her range of sprouts at the Noosa Farmers Markets. 10 years later, her and partner Shaw Kamada-Laws’ business has morphed into a mouth-watering range of ferments and bone broths that you just can’t help but feel good eating. Kimchi, sauerkraut, kombucha, water kefir and bone broth are considered to be some of the most effective sources of good bacteria for improving your gut health, and Nourishing Wholefoods produce all five to an excellent standard, with a focus on supporting local growers and keeping their business to a scale which just supplies to a local market. A lot of thought has gone into the sustainability of what they are doing, including using reusable and returnable packaging. Their products are stocked in plenty of wholefood stores across the coast, and they have a stall at the Kawana Farmers Markets each Saturday and Noosa Farmers Market each Sunday.
Master tempeh makers Michael and Julie Ann Joyce have been producing their legendary ‘Mighty Bean’ certified organic tempeh in the Sunshine Coast hinterland for more than 38 years. Made from Australian-grown, certified organic soybeans, their world’s finest soy tempeh is a delicious source of high quality protein, it’s gluten, dairy and GMO free; vegan; and the natural fermentation process used to make tempeh means it’s easy to digest and contains prebiotics to help promote good gut health. It's perfect stir-fried with vegetables or pan-fried and tossed through a salad. Mighty Bean Tempeh is a great plant-based super food of hope alternative to meat with many health benefits including B12, Iron and essential fatty acids, which tend to be missing in other plant-based proteins. It’s available in wholefood stores and most supermarkets between Noosa and Byron Bay or you can buy it direct by appointment at the farmgate.
healthy guts strong immunity happy body & mind
Nutritional Superfood of Hope for Ethical Eaters
Our World’s Finest Soy Tempeh is Lovingly Handcrafted, Traditionally Fermented and ACO Certified Organic
Find Mighty Bean Tempeh at your preferred local Wholesale Store (Organika & Bio-Shop Noosa), and IGA’s.
mightybeantempeh.com.au
nourishingwholefoods.com instagram.com/nourishingwholefoods IN Noosa Magazine
34
IN THE BASKET
BONEAFIDE BROTH
LUST FOR CRUST SOURDOUGH
David Macintosh has been delighting sourdough fanatics around the region with his authentic slow leavened breads for the past few years, and has certainly developed a cult following amongst anyone lucky enough to have discovered him. Rye Grain, Quinoa and Amaranth, Caraway and Cumin, fruit loaves and even sourdough pizza bases are available at selected outlets including Harvest Fresh in Cooroy; Pomona’s Little Pantry; Spilldebeans in Pomona; Farmer and Sun in Gympie Southside; and Kandanga Farmstore in Kandanga. Bread deliveries are only a couple of times a week and sell out almost immediately, so it pays to get there early in the day. Sourdough doesn’t like being refrigerated; it can be kept at room temperature for 2 – 3 days for sandwiches, then it’s good for toast, croutons, crumbs or panzanella salad after that. Look out for their pop-up sourdough doughnut stall which ‘pops up’ every few months.
There’s chicken stock cubes, and then there’s Boneafide Broth Co’s range of Certified Organic Chicken and Grass Fed Beef bone broth powders. The first has probably never even been anywhere near a chicken or cow, and the second is just the pure ambrosian liquid extracted from the bones of local, ethically-raised animals and dehydrated into a convenient, easy-to-use powder or broth bombs, without the addition of sugar, preservatives or additives. There’s also Beef and Chicken Broth Bites, which make a Moorish but healthy snack (a bit like crisps without the guilt) and in the sweet lines are Coconut Yoghurt Bites, Coconut Yoghurt Cookies and Collagen Cookies. All of their products are made in their Noosaville kitchen with a focus on creating better health and working with other local producers to source their ingredients. Boneafide Broth Co products are all available online via their website and are widely stocked throughout stores in Australia.
• Killer Burgers • Cocktails & Wines • 12 rotating Craft Beer Taps • Often imitated never duplicated duplicated
5 SUNSHINE BEACH ROAD NOOSA | 5357 6054 OPEN: MON-THURS 5-10PM | FRI 4-10PM | SAT-SUN 12-10PM | www.zepickle.com 35
Autumn 2020
IN THE KITCHEN
SAUERKRAUT, SMOKED BACON AND WHITE BEAN SOUP WITH SOURDOUGH CROUTONS SERVES 4
Ingredients: • 250gm cooked cannellini beans • 1tbs chopped rosemary • 1 cup Nourishing Wholefoods Happykraut • 250gm Lust for Crust sourdough, cut into 1cm dice • 50ml olive oil • salt and pepper
• 1 onion, finely diced • 1 clove garlic, sliced • 1 carrot, diced • 1 stick celery, diced • 200gm smoked bacon, diced • 30gm butter • 30gm plain flour • 1lt Boneafide Chicken Stock
A TASTE OF
Autumn
PHOTOS: IAN WALDIE
Matt Golinski creates dishes that are not only good for the gut – but also bloody delicious! Tony Cox brings in the little bit naughty but also nice with some winning wine matches.
MISO GLAZED SALMON WITH KIMCHI AND KELP CRUMBS SERVES 4 AS AN ENTRÉE
Ingredients: DF � 4 x 100gm pieces Atlantic Salmon � ½ cup Nourishing Wholefoods Kimchi � 100gm Lust for Crust sourdough, coarsely crumbled � 1tbs dried kelp, crumbled � 1tbs sesame oil
� 1tbs miso � 1tbs mirin � 1tbs soy sauce � ¼ cup shiso leaves
SERVE WITH
PRETENTIOUS
PERFECT
PRETENDER
Method: • In a frying pan, lightly heat the sesame oil then add the sourdough crumbs and kelp, and stir over a low heat until crunchy and golden. • Whisk together the miso, mirin and soy sauce. • Very quickly sear the salmon pieces on both sides, and pour over the miso glaze. • Transfer to a serving plate and top with generous amounts of kimchi. • Sprinkle over the sourdough crumbs and garnish with shiso.
2017 Domaine Paul Blanck Pinot Gris (Alsace, FR)
2019 Nautilus Estate Pinot Gris (Marlborough, NZ)
2017 Domaine Zind Humbrecht Pinot Gris Grand Cru Rangen de Thann Clos Saint Urban (Alsace, FR)
$29-$34
$34-$39
$160-$165
IN Noosa Magazine
36
IN THE KITCHEN
SERVE WITH
• Slowly add the hot chicken stock, bring to a simmer and add the cannellini beans.
PRETENTIOUS
• Stir in flour and cook for 2 minutes.
PERFECT
PRETENDER
Method: • Sauté the onion, garlic, carrot, celery and bacon in the butter until soft and starting to colour.
• Simmer gently for 10 minutes. • Toss the sourdough cubes in the olive oil and bake in a 180°C oven for 10 minutes or until golden and crunchy. • Stir the sauerkraut into the soup and divide between 4 bowls. • Sprinkle with chopped rosemary and top with croutons.
2019 Punt Road Pinot Noir (Yarra Valley, VIC) $25-$30
2017 GD Vajra Dolcetto d’Alba (Piedmont, Italy)
2017 Wantirna ‘Lily’ Pinot Noir (Yarra Valley, VIC)
$35-$40
$85-$90
TEMPEH SAN CHOY BAO WITH COCONUT YOGHURT, MACADAMIAS, GINGER AND FINGER LIME Ingredients: GF / DF / V / Vegan
SERVES 4
• 250gm Mighty Bean Tempeh, crumbled by hand • 1 small eggplant, finely diced • 100gm beans, cut finely into rounds • 20gm ginger, grated • 1 clove garlic, finely sliced • 75ml peanut or vegetable oil • 50ml soy sauce • ½ cup picked coriander • ½ cup picked mint • 2 kaffir lime leaves, finely sliced • 1 golden shallot, finely sliced • 1 cos lettuce, leaves separated, washed and dried
• 150gm Coyo coconut yoghurt • 50gm roasted macadamias, finely chopped • 20gm young ginger, very finely diced • 20gm finger lime pulp • 100gm castor sugar • 30ml water • 25ml rice vinegar • 20gm palm sugar • 1tbs lemongrass, finely chopped • 1 small red chilli, finely diced • 1 clove garlic, finely sliced • 20ml lime juice • ½ tsp salt
Method: • In a heavy based pan, fry the tempeh in a little of the oil until golden and toasty. • Fry the eggplant until soft and add to the tempeh.
SERVE WITH
PRETENTIOUS
PERFECT
PRETENDER
• Quickly fry the beans and just as they are starting to soften, add the ginger and garlic and lightly fry. • Add to the tempeh and eggplant. • Sprinkle over the soy sauce and leave to cool to room temperature. • In a small saucepan, bring the castor sugar, water, rice vinegar, palm sugar, lemongrass, chilli and garlic to the boil and simmer for 2 minutes. Stir in the lime juice and salt and cool. • Add the mint, coriander, shallot and kaffir lime leaf to the tempeh, lightly toss and divide between the cos leaves.
2018 Shadowfax ‘Little Hampton’ Pinot Gris (Macedon Ranges, VIC)
2016 Yeringberg Marsanne Roussanne (Yarra Valley, VIC)
2016 Jacques Prieur Meursault 1er Cru Santenots (Burgundy, FR)
$23-$28
$65-$70
$215-$220
• Spoon on small amounts of coconut yoghurt and sprinkle with macadamias, finger lime and diced ginger. • Serve with the nuoc cham sauce on the side.
37
Autumn 2020
IN GOOD HEALTH
THE GUT
GARDEN
Matt Golinski discovers that not all diets are the same – and that a happy tummy can also be yummy!
I
’m often asked what I think about this or that new diet that’s burst into our consciousness and is guaranteed to help
us lose some weight, live longer and be far happier. And my answer is generally the same each time – Paleo – What? No Cheese? Vegan – What? No Cheese? Keto – What? No crackers with my cheese? So when the term ‘good gut health’ became an accepted part of our gastronomic vocabulary a few years ago, I admit I wrote it off as another passing food fad and that the bone broth and kombucha would eventually be replaced by some other miracle cure. But when the kimchi and sauerkraut
very beneficial. More crackers please!
I admit I wrote it off as another passing food fad and that the bone broth and kombucha would eventually be replaced by some other miracle cure. I decided to educate myself on how my digestive system works and why I should get on board. The good news is that I couldn’t find any studies that said I have to give up
seemed to be taking up more and more
cheese to have a happier belly! In fact,
room on the supermarket shelves,
the good bacteria in Roquefort and other
curiosity got the better of me and
naturally-produced cheese is considered
And because most of the foods which contain the probiotics that help us to improve our gut health are naturally fermented, they tend to be full of umami compounds which make them and anything we eat them with taste utterly delicious (Yoghurt, miso and fish sauce are good examples). Prebiotics, or the ‘fertilisers’ for these good bacteria, are just as important to include in our diet and include high fibre foods and complex carbohydrates such as wholegrain cereals, sourdough, and vegetables. By supporting existing gut bacteria they encourage the development of a diverse community of microbes in our system. Other simple ways to improve our gut health include: • Using olive oil instead of other fats. Olive oil contains the highest number of microbe friendly polyphenols.
Sauerkraut kimchi
IN Noosa Magazine
38
IN GOOD HEALTH
bone broth yoghurt
• Avoid highly processed foods. These tend to suppress ‘good bacteria’ and are more likely to create unwanted ‘bad bacteria’ • If you do need to take antibiotics at some stage, be aware they kill good bacteria as well as bad bacteria. Eat foods with high probiotic content after a course of antibiotics to boost your overall microbial content. • Avoid sugar and artificial sweeteners. Refined sugars have a tendency to feed the bad bacteria in our gut and it’s believed that artificial sweeteners can be toxic to our good bacteria. • Eat a wide range of plant-based
Miso soup
foods. Diversity is the key in keeping all those different microbes happy. • Probiotic supplements may be a good way to introduce good bacteria to your gut, but they’re no substitute for a good balanced diet. Establishing and maintaining a good community of healthy microbes in our digestive system is about far more than just feeling physically healthier. The gut-brain connection means that poor food choices can affect our mental health and lead to disorders such as anxiety and depression. The best analogy I came across when learning about this subject was of imagining that we are tending a garden, and we have a choice whether we want to grow flowers or weeds in this gut garden of ours. Now I’m more aware of how my body works, I’m a better gut gardener, and I’ve started building myself a rose garden. See pages 34 & 35 for local products that contribute to good gut health and check out Matt’s gut health recipes on pages 36 & 37.
Mexican with a Noosa twist Craft tacos using hand-pressed organic tortillas The Cat's Pyjamas specialty coffee Tonics, elixirs and dairy free smoothies using house-made nut milks
8/18 Hastings St, Noosa Heads open seven days www.xalapa.com.au phone: 5448 0716 https://www.facebook.com/ XalapaNoosa/ @xalapanoosa 39
Autumn 2020
IN TOWN NEW RECIPIENTS 2020 10 Acres Bakery Burma in Ya Belly From the Farmer Food Co. Green Valley Fingerlimes Jungle and Co Kokopod Maleny Cheese Mary Valley Country Harvest Co-op Riverpark Farms Sandy Creek Macadamias The Greenshed The Shak Organic Café and Wine Bar Vanilla Food
. . . l i a n S
FOLLOW THAT C
Matt Golinski unearths Australia’s latest Snail of Approval recipients.
ustomer: Is the cheese local?
Waiter: Yes sir, we bought it from the local supermarket.
In recent years, the dining public’s interest in the provenance of the food they eat has led to many chefs and restaurants claiming that they ‘only use the freshest locally-sourced, seasonal ingredients’. Sadly, and far too often, without any substance or integrity. So, how can food consumers know the restaurants they eat at are truly committed to supporting their local farmers, cutting down their food miles, and helping the local economy? In 2017, after a trip to Turin in Italy to attend the biennial Slow Food conference ‘Terra Madre’, Slow Food Noosa committee members Rod and Karyn Lees and Cooloola Berries producers Kim and Jason Lewis decided to establish a recognition system for the Noosa region, based on similar programs run by Slow Food in Italy, Bali and the United States. The not-for-profit Slow Food Committee got behind the idea and launched Australia’s first “Snail of Approval” program in 2017.
Through a screening process involving a thorough questionnaire and a face-toface interview and site visit by Slow Food Noosa committee members, local businesses - whether they are producers, farmers, chefs, restaurants or food IN Noosa Magazine
providers - have the opportunity to prove they meet the criteria of being committed to the global Slow Food philosophy of producing ‘good, clean and fair’ food. If they pass the test, they become a ‘Snail of Approval’ recipient, recognised as local leaders in the worldwide Slow Food movement that has more than one million supporters in over 165 countries. Locally, this means they are permitted to display the Slow Food Snail of Approval logo to let customers know they are supporting a business that is serious about making the world of food a better place. In January 2020, there were 13 new businesses bestowed with this prestigious award, bringing the total number to almost 40 producers and 35 food outlets. In an effort to connect consumers, producers and food outlets with each other, the group of volunteers from Slow Food Noosa have also created the Noosa Foodies’ Stockist Guide. In a region full of forward thinking farmers, chefs hungry for the best possible produce, and most importantly, consumers who understand how important it is to shop locally, you can expect to see that little snail making tracks all over Noosa and beyond. To learn more about the ways Slow Food Noosa is helping the local food community through their events, producer breakfasts, and their school kitchen garden projects, go to www.slowfoodnoosa.com.
REPEAT RECIPIENTS Amamoor Lodge Amrita Park Meadery Aromas Fraser Isle Spanner Crab Barenuts Macadamias Big Heart Bamboo Black Ant Gourmet & Kin Kin General Store Boneafide Broth Co Brouhaha Brewery and Restaurant Bunya Grove Produce Café Le Monde Camelot Dairies CC's Kitchen Cooloola Berries CootharaBar El Capitano Pizzeria Embassy XO Eumundi Beef + Eumundi Egg & Feather Forage Farms Good Harvest Organic Farm Green Bowl Edifice Harry’s on Buderim Hello Honey Hinterland Feijoas Hinterland Restaurant Cooran Homegrown Restaurant Hungry Feel Eating House Just Aus Garlic Kandanga Farm and Store Kin Kin State School Garden and Kitchen Lindols Macadamias Makepeace Island Matt Golinski Mighty Bean Tempeh Noosa Black Coffee Noosa Boathouse Noosa Cooking School Noosa Fish Providores Noosa Reds Noosa Waterfront Restaurant Organika Phat Belli Farm Piggy In The Middle Pomona Little Pantry Purity Essential Oils Rickys River Bar and Restaurant Southern Cross Smallgoods Suncoast Limes Sunshine Coast Organic Meats Tanglewood Organic Sourdough Bakery Tewantin Market Garden The Bear & the Ladle The Steamed Bun Co. Ugly Duck Preserves View by Matt Golinski Voodoo Bacon Wasabi / The Cooking School Noosa Wild Forage Australia Wood Fire Grill
40
Ricky
Rickys In Noosa FP Ad 297x218.indd 1
2/10/2020 12:29:45 PM
IN TOWN
l a v o r p ap SNAIL OF
L
ocal leaders of the global Slow Food movement gathered at Peppers Noosa to welcome the newest - and celebrate the ongoing - Snail of Approval recipients who took an oath to uphold the global values of producing good, clean and fair food. Guests were treated to a homemade morning tea of delicious brownies and zucchini slice from Maureen and Scott from Sandy Creek Macadamias. In the words of Noosa Mayor Tony Wellington: “May the slimy trails you leave be a shiny path for others to follow.�
IN Noosa Magazine
42
COFFEE • LUNCH • DINNER • SUNSET BAR • FISH & CHIPS • EVENTS www.noosaboathouse.com.au • 07 5440 5070 • 194 Gympie Terrace Noosaville
43
NBH 11718
IN TOWN
Autumn 2020
N O O S A E AT D R I N K . C O M . A U
IN GOOD TASTE
MOREISH ADVENTURES FOR
s e i d o o F t Indulgen
It’s time to indulge your senses and tastebuds over four decadent days of avant-garde drink and culinary creations, live entertainment, long lunches and dinners, suggests Helen Flanagan.
W
ith lots on the Noosa Eat & Drink Festival menu, hightailing it to town for a hedonistic love affair is a must. Adopt a laidback attitude, as renowned chefs present their pick of just-picked and just-caught produce, drink in sun-drenched locations as roasters, mixologists, winemakers and distillers impress; and not-to-be missed is the Festival Village which comes alive with entertainment, demonstrations, masterclasses and a bevy of tastes and delightful tipples.
thursday
The promise of sensory overload begins
on Thursday with the Slow Food Noosa Snail Trail. Kick off the taste sensation with Brioche, Bacon and Broth at Belmondos Organic Market (01). After a tour of the Noosa Community Garden, it’s off to Forage Farms for a talk and tour before settling into Hinterland Restaurant at Cooran for a three-course lunch with locally-sourced ingredients paired with local superb wines; Then it's a short stroll to the nearby Bonsai Brewery for a beer tasting before the final stop at Amrita Park Meadery for an exquisite mead tasting. Courses on Course at Noosa Springs Golf & Spa Resort (02) gets you on course for 9-holes of signature food, wine and seriously fun golf - and you don’t even have to know how to play! Those in the know, dress in costume and wind down afterwards at the 19th hole with presentations, prize giveaways, canapes and beverages. For gin lovers, the chance to Make Your Own Fortune has your name all over it! Noosa’s Fortune Distillery offers a total ‘immersion’ into the spirit world with the chance to craft your own gin.
01
04
03
02
Spice on the Water with Matt Sinclair and his fellow Sum Yung Guys brings you tasty eats, banging beats and boozy treats onboard the Catalina (04) cruising the Noosa River all afternoon. Periwinkle Restaurant’s French-born Frank Boulay presents a classic 4-course degustation showcasing local produce and delicious seafood with French wines. Mary Valley Bush Experience is produced and prepared by locals using ingredients sourced from the region, the multi-course menu will celebrate the flavours of the surrounding area with beer, wine and soft drinks. Get cosy amongst the hay bales and wine barrels or put on your dancing shoes as the Smashing Bumpkins lead you through a series of dances from the traditional to the modern – no experience necessary, enthusiasm is! Skyfall Entertainment will light up the night. O-Ren's Asian Cocktail Party (03) Be transported to Old Saigon, Hoi An and Hanoi as chargrill smells and sizzling sounds fill the air with fresh, fragrant bites, tropical cocktails,and craft beers from sister venue, Copperhead Brewery. 45
05
Friday
Borrowing from the decadence of a Parisian bar and bistro, French Saloon with Ian Curley, Jules Santisi and Todd Moses deliver a French-inspired menu with wines at Aromas. Scott Pickett joins Rickys' Josh Smallwood (05), handpicking only the best seasonal ingredients for a 5-course dinner with matching wines. A Real Taste of Noosa is born from an absolute obsession for local food, artisan drinks and local artists. Set in the stunning Cooroy Butter Factory Arts Centre, the evening includes canapés plus a 3-course Autumn 2020
IN GOOD TASTE
01
02
06
Beermuda Triangle of Noosa, visiting and sampling on a 4-hour tour of Heads of Noosa Brewing Co (02), Land & Sea Brewery, Boiling Pot Brewing Co and local craft beer hangout Moto Bar on the Noosa Brewery Hop. 03
04
feast prepared by culinary wizard Matt Golinski, served on your very own handcrafted dinner plates created by local potters, paired with local gin and awardwinning Heads of Noosa beers. Former local boy Sam Coverdale from Polperro Wines (03, left) will be on hand to talk to the wines paired with each course. Every guest will receive a signed copy of the new Tastes of Noosa cookbook, handcrafted pottery set, plus a bottle of artisan gin and exclusive program, all in a souvenir jute bag (01). The Mary Valley Farm to Table Lunch Tour will take you through the scenic Noosa Hinterland before a long lazy lunch at the Kandanga Kitchen. Based on a farm, this cafe takes 'paddock to plate' very seriously and delivers fresh seasonal produce with gusto. Let's Do Brunch by Veuve Clicquot offers a lazy Friday morning brunch to ease you into the festival weekend as you indulge in a champagne breakfast and chilled out DJ beats overlooking the waterways at Noosa Waterfront Restaurant. The love child of Longrain + Long Time at the Noosa Boathouse (05), The Long Boat is a floating vessel of fresh aromatic Thai and modern Asian flavours combined with Dog Point Wines, water views, Noosa hospitality and a large dose of fun thrown in for good measure! Mix that with four talented Queensland chefs, plus some of the best local produce, seafood and beef in Queensland. Ten Minutes by Tractor at Season Restaurant presents 4-courses designed by head chef Andrew Tomlin, paired with IN Noosa Magazine
05
07
outstanding wines focussing on Chardonnay and Pinot Noir from Ten Minutes by Tractor, and hosted by owner and wine maker Martin Spedding (03, right). Lunch with Craggy Range with its revered selection including the Prestige Collection, paired to a menu created by Sails’ talented chef Paul Leete and hosted by Mary-Jeanne Hutchinson, co-founder and brand ambassador of the famous New Zealand brand. It'll be toes in the sand for the Festival Opening Party on Noosa Main Beach with Andrea Ravezzani from Noosa Waterfront Restaurant and 2-hours of Italian style, Ferrari Trento sparkling wine, canapés and party tunes. Shuck, Suck, Sip, a twilight soirée at the iconic Café Le Monde (04) is quintessentially Noosa for lovers of world-class organic oysters, wine and beer plus live music and DJs into the night. Join Noosa Beach House’s Peter Kuruvita (10), for an evening of exquisite dining at the La vie en Rose 4-course dinner with matching Rosé Champagne from Moët Chandon. Join in for a journey through the
46
Beer meets Gin: Brewery & Distillery Tour takes you to Noosa’s first brewery Land & Sea and local distillery Fortune (07) for a unique afternoon of beer, spirits and tasty bites. Heads of Noosa Brewing Co (02) has pulled out all the stops for an experience packed full of fun, flavour, live music, of course beer, plus a 4-course lunch featuring local produce, matched with a range of award-winning lagers for the Brewer’s Delight. It’s all aboard The Catalina with crowd favourite Miguel Maestre for a floating cocktail party - Cruising with Miguel a menu of small bites, summer tapas, simple, fresh seafood dishes, live DJ beats plus a couple of chic beachside cocktails from the Liquor 43 team. Join Manly Spirits Co as the sun sets for a Gin Lover’s celebration at Pitchfork Restaurant. Whether you like bold, complex and aromatic flavours or delectable cocktail ensembles, you’ll discover a botanical blend perfect for you at the Noosa Gin Club. Beluga Vodka & Caviar Appreciation will be held at Locale with two hours of sheer indulgence with Beluga’s range of four unique vodkas paired with canapés showcasing Beluga’s luxury Caviar, one of life’s indescribable pleasures. Co-hosts Geoffroy Marcq from Whisky Boys and Brown Foreman, producer and marketer of some of the most well-known wine and spirit brands in the world, will be joined by Heads of Noosa Brewing Co for a lively beer cocktail on arrival, followed by a 4-course dinner matched with four different lagers and four different whiskies.
IN GOOD TASTE
08
Saturday
09
produce, incredible drinks and friendship. Expect the unexpected and remarkably unique combinations at the Silk Roads to the Spice Islands at Noosa Beach House as Michelin-starred chef Rishi Naleendra (Cheek By Jowls) and Peter Kuruvita unite to create a one-off dining experience that showcases the fresh, eclectic flavours of Sri Lankan cuisine accompanied by artisanal wines.
There’s no better way to start Saturday than at Blush + Bubbles on Noosa Main Beach (06) and what a line-up. Moët & Chandon Ice Rosé, champagne over ice, prawns, salmon, bruschetta, berries and all things pink plus live DJ tunes. Michael Rantissi, Kepos and Co, will join head chef and owner Craig Galea for the Middle Eastern Feast at Pitchfork. Indugle in Embla’s Wood Fired Feast at Wood Fire Grill with one of Melbourne’s much-loved chefs, Dave Verheul of Embla and Lesa, who has worked with some of London’s famed Michelin-starred restaurants and chefs such as Heston Blumenthal and Gordon Ramsay. Dave’s well-honed skills will unleash the most amazing flavours with the simplest ingredients. Grain to Glass at Copperhead Brewery will feature Tassie favourites Matthew Evans (Gourmet Farmer, food critic, chef and writer) and Nick Haddow (Bruny Island Cheese and Beer Co., producer and entrepreneur) who will create a farm-tofork style feast accompanied by preservative free beer made with 100% natural ingredients. A Taste of Tasman at La Vida Restaurant will be a truly Tasmanian seafood lunch experience including Flinders Island green lip abalone, King Island crayfish and Tasmanian scallops plus famed products such as Tamar Valley truffles and Westbury Grove olive oil, beverage favourites Moo Brew Beer, Velvet and Willow sparkling, Willie Smith’s Organic Cider and Chartley Estate Wines. Noosa Long Lunch: The Seafood Experience will be held in the Lions Park with Noosa notables Peter Kuruvita (10), Matt Golinski (01) and Andy Davies.
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South Asian Banquet with Adam D’Sylva (Coda and Tonka) and Embassy XO’s James Wu is an afternoon of modern Asian, modern Australian and a little bit in-between. Think salty, spicy, sour and sweet – the perfect combination for a share style menu rounded out with paired premium Mr Riggs Wine Co wines. Aromas Le Fromage is a taste of France at Aromas with Jules Santisi and a dedicated cheese-themed afternoon tea. Sounds of White Rococo: Beach Club Party at Noosa Main Beach, will be an epic afternoon/evening on the sand, everyone dressed in white. Expect DJ sets, daybeds, cocktails and cuisine, spritzers, oysters, umbrellas, canapés, champagne, fashion and performances. Red Lantern’s Vietnamese Spice Trail at O-Ren Brewhouse & Restaurant, with Mark Jensen creating a 5-course menu of simple, honest food that thrives with great produce. This banquet dinner will not only offer delicious food but also expertly paired drinks including locally brewed Asian beers, carefully selected wines and plentiful bubbles. Join Andy Wilcox, Matt Golinski, Adrian Richardson and Damian Heads for Dinner with Friends: Love Noosa Edition at View by Matt Golinski, a 4-course journey with paired wines celebrating local
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Get to Montville for Taste of the Hinterland with Spicers Clovelly. Wind your way through the Noosa hinterland trails and sample delicious fresh produce at The Falls Farm. After morning tea, drive through the quaint town village of Montville to Spicers Clovelly for a 3-course banquet-style lunch at The Long Apron including wine. 2 hats, 2 chefs, 2 regions: Pipit & The Long Apron is a collaborative 6-course tasting lunch with Ben Devlin (owner and chef of Pipit, previously Paper Daisy) and Chris Hagan (The Long Apron). Whisky Masterclass hosted by international Whisky Ambassador Mark Hickey on World Whisky Day. A whisky cocktail on arrival will be followed by a 4-course lunch paired with four different single malts, expertly matched by Whisky Boy head chef Geoffroy Marcq. Sake Sensation with Rey of Sake Net bringing traditional Sake of Japan to Noosa Junction's Sumi Open Kitchen, expertly paired with a 5-course Japanese kappo menu prepared by owner and chef Giles Hohnen. Ascend into a night of abandonment and kick-on into the early hours at the Rolling Rock’s Miami Vice After Dark Party, hosted by CÎROC Vodka. It's time to let your hair down and dance the night away before getting ready for a chilled Sunday at the Festival Village. Autumn 2020
IN GOOD TASTE
04
Festival Village
01
02
Sunday
The perfect way to start Sunday is Rickys Rosé Brunch with head chef Josh Smallwood who’ll be stepping out of the kitchen and onto the sand to present a stunning brunch on Noosa Main Beach. At Amici Miei: My Friends good friends and good food combine at Noosa Waterfront Restaurant to create a stellar 4-course lunch with paired wines from one of Italy’s best wineries, St Michael – Eppan. Andrea Ravezzani (01) and Tony Percuoco and Massimo Mele team up for a delicious experience. From Athens to Laguna Bay at Noosa Beach House with Peter Kuruvita and Jonathan Barthelmess from Brisbane’s new and insanely popular Greca Restaurant for the ultimate Sunday lunch feast of contemporary Greek taverna cuisine served alongside Sri Lankanspiced local produce. Vanya Cullen at Rickys (03) will be extra special when head chef Josh Smallwood creates a sumptuous 5-course lunch and Vanya Cullen, Australia’s 2019 Best Wine Maker of the Year, will match wine to each course. Limited to 20 lucky guests only. Plated Art at Peter Phillips Art Studio (04) in the Noosa Hinterland will feature celebrated chef Mark Best who teams up with The Ohana Group’s Ryan Fitzpatrick to present a feast for your eyes and taste buds. Artfully-created hors d’oeuvres and
IN Noosa Magazine
The weekend-long Festival Village in the Woods at the end of Hastings Street, is the heart of Noosa Eat & Drink, bringing together Noosa's latest and greatest restaurants, your favourite drinks, world-class chefs, artisan producers, interactive masterclasses, intimate sessions plus celebrity chefs and personalities (05) followed by Live Music. What an epic line-up of performers across two stages from early afternoon through to dusk, including DJs and bands.
03
Here are many more reasons why you should be there: grazing fare will be presented on platters made by a local ceramicist and painted by local artists and accompanied by an open bar with signature drinks by Fortune Distillery and Land & Sea Brewery plus live music. A limited edition gift will be given to all guests. Noosa Long Lunch: The Sunday Roast will be held in the Lions Park. Round up your friends and family for a shared feast with all the trimmings and everyone’s favourites. Finale Dinner at Locale with Head Chef Andy Davies alongside Matt Moran, Neil Perry and Corey Costelloe (Rockpool Bar + Grill) and Will Cowper (Otto Brisbane) to create an elegant Finale Dinner. Socialise in style and party in luxury as Belvedere take over Sofitel Noosa Pacific Resort’s glamorous Cabanas for the Belvedere Eclipse Party. Enjoy two hours of exclusive Belvedere cocktails, wander between live food stations and bask in the winter warmth.
Olsson’s Salty Sessions showcases a delicious program of Australian artisan producers and chefs as they demonstrate their craft and share their trade secrets. These sessions will provide a once-in-alifetime opportunity to meet and learn from the chefs and artisans themselves, second only to being personally invited into their workshops and kitchens. If you’re a sucker for the sweet stuff then the Festival Village’s Baci Moments Masterclasses are an indulgent experience you do not want to miss. Some of our favourite dessert connoisseurs (including the likes of Adriano Zumbo, Anna Polyviou and Darren Purchese), will be sharing how Baci chocolate can be enjoyed in many ways; along with tips and tricks on how to create mouth-watering creations with chocolate. The Baci Moments Masterclasses are only accessible to those with a Festival Village pass. Each of the masterclass sessions run for 30 minutes.
Diablo Beach Sundowner on Noosa Main Beach is a chance to slip off your shoes and join Diablo Ginger Beer for the official 2020 Closing Party. Devilishly refreshing cocktails, delicious bites, live music and dancing into the night.
Love cheese (07)? Whether you are Say Cheese at the Cheese Wheel, the festival’s newest addition. Whether you are a fan of brie or blue, camembert or cheddar, gouda or gorgonzola, these intimate masterclasses with expert Peter Gross (Black Pearl Epicure) who will guide you through the curds and whey.
Cafe Le Monde & El Capitano will host the afterparty inspired by the chic hues of the Saint-Tropez summer beach scene - think cool refreshing cocktails and wine.
How about You Had me at Cheese and the appreciation of distinctive varieties or The Big Blue which is all about exploring the complex flavours and the incredible
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IN GOOD TASTE
05
06
05
variety of blue cheeses worldwide. Local favourite A Cheese Lovers Guide to Woombye is all you need to know about the multi award-winning Woombye Cheese (08) such as handcrafted Camembert, Triple Cream Brie, Truffle Triple Cream Brie, Blackall Gold (washed rind) and Vintage Cheddar. Delicious Drinks Lab is all about a nip of this and a nip of that, and shakin’ it up with some of Australia’s best mixologists, wine connoisseurs and masters of the holy spirits, who will create a series of alcoholinspired masterclasses. Sessions include Gin with Brookies and the rainforest re-generation project, showcasing some native botanicals and a ‘trip’ through the range; and Matt Kirkegaard will explore Noosa's Big Brew Boom discovering Noosa as a beer region. Supernatural Wines with Vanya Cullen, Australia’s 2019 Best Wine Maker of the Year, talks about quality wines, sustainability and the winemaking trends defining our future.. Cocktails and Dreams takes you from simple, pared-down stunners to frothy dessert-like concoctions, this masterclass will step you through signature sips Miss Moneypenny’s is known for. Try your hand at shaking, swizzling and pouring these mouth-watering creations and finish off the class by sipping on a cocktail of your own. The Classic Combo of G&T with Gin masters Husk who will share their expertise in a gin tasting and a cocktailmaking class. A Rosé Affair with Katherine Brown,
07
08
a fourth-generation winemaker and member of the Brown Brothers Wine family, will share everything you need to know about this famous tipple. David LeMire from Shaw & Smith will guide you through a tasting of Pinot Noir and Chardonnay. Fishtales Afloat is luring all fish aficionados to the Festival Village for exclusive masterclasses that celebrate the very best of Australian seafood and their perfect pairings. Think champagne and caviar, tuna and sake, oysters and wine. Shuck, Sip and Slurp is the ultimate oyster experience giving you the full bottle on the provenance and history of the famous Sydney Rock oyster. Yarra Valley Salmon Roe and Polanco Caviar will guide you through Pearls and Bubbles, a masterclass on how, what and when to buy the best roe and caviar. Join a skipper from the famous Skull Island Tiger Prawn Company in the Gulf of Carpentaria to hear about life on the high seas, whilst exploring the wonderful world of prawns with ‘infamous pirate’ chef Steve Hodges in Prawnography. Fisherman Tommy DeKoch, fishmonger to the stars Narito Ishii and Master Sushi San Toshio Oie of Sydney institution Masuya are coming together for Tuna Banzai, a celebration of the mighty Southern Bluefin Tuna. Check online for costs and bookings for
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masterclasses and session times. Food glorious food (06) is a necessity in the Village, and there’s no finer all-day menus than the gourmet offerings from Noosa's best eateries at Tastes of Noosa. The Producers Market (07 & 08)in the heart of the Festival Village is a must-visit with tastings and take-home temptations galore.
FESTIVAL VILLAGE ALL YOU NEED TO KNOW Saturday 16 & Sunday 17 May, 10am-7pm Noosa Woods (end of Hastings Street) Prices start from $28.60 + booking fee Your Festival Village daily pass grants access plus cooking and chef demonstrations, entry to Producer’s Market, DJs and live music also a complimentary festival glass and drink on arrival (for those over 18). Free transport: A complimentary shuttle bus will run between the Noosa Transit Centre, The J in Noosa Junction and the Festival Village on Saturday and Sunday. Cashless at the Festival Village: Bring your debit card, credit card, Android or iPhone (with mobile wallet enabled) and get ready to 'tap & go' and enjoy! For the latest Noosa Eat & Drink Festival information and to book tickets visit: www.noosaeatanddrink.com.au
Autumn 2020
IN SIDE
2020 FESTIVAL VILLAGE PROGRAM SATURDAY 16 MAY
SUNDAY 17 MAY
MAIN STAGE 11:00 – 11:40 12:00 – 12:40 13:00 – 13:40 14:00 – 14:40 15:00 – 19:00
MAIN STAGE Alessandro Pavoni & Giovanni Pilu Kirsten Tibballs Lennox Hastie Matt Preston, Gary Mehigan & Manu Fieldel Music program
11:00 – 11:40 12:00 – 12:40 13:00 – 13:40 14:00 – 14:40 15:00 – 18:00
OLSSON'S SALTY SESSIONS 10:30 – 11:10 11:30 – 12:10 12:30 – 13:10 13:30 – 14:10 14:30 – 15:10 15:30 – 16:10
OLSSON'S SALTY SESSIONS
Alanna Sapwell Scott Pickett Corey Costelloe Analiese Gregory Massimo Mele & Guiseppe Minoia Alastair Waddell & Peter Hardwick
10:30 – 11:10 11:30 – 12:10 12:30 – 13:10 13:30 – 14:10 14:30 – 15:10 15:30 – 16:10
CHEFS SKILLS STAGE 10:30 – 11:00 11:30 – 12:00 12:30 – 13:00 13:30 – 14:00 14:30 – 15:00 15:30 – 16:00
Mark Olive Natasha Burnett Chris Hagan Tastes of Noosa Around The Table Jesse McTavish
10:30 – 11:00 11:30 – 12:00 12:30 – 13:00 13:30 – 14:00 14:30 – 15:00 15:30 – 16:00
You had me at cheese Fromage a trois The Big Blue Cheese lovers guide to Woombye A taste of Bruny Island
11:00 – 11:30 12:00 – 12:30 13:00 – 13:30 14:00 – 14:30 15:00 – 15:30
Silvia Colloca - Baci Bellissmo Warren Mendes - The Ultimate Brownie Darren Purchese - Gin & Tonic Tart Elena Duggan - Baci Martini Anna Polyviou - Spinning Baci Tarts
10:30 – 11:00 11:30 – 12:00 12:30 – 13:00 13:30 – 14:00 14:30 – 15:00
IN Noosa Magazine
Anna Polyviou - Spinning Baci Tarts Silvia Colloca - Baci Bellissmo Elena Duggan - Baci Martini Darren Purchese - Gin & Tonic Tart Adriano Zumbo Sweets Masterclass
DELICIOUS DRINKS LAB
Native Botanicals Noosa's Big Brew Boom Tequila - The Taste of Mexico Supernatural Wines Sake Discovery World Whisky Day
11:00 – 11:30 12:00 – 12:30 13:00 – 13:30 14:00 – 14:30 15:00 – 15:30 16:00 – 16:30
FISHTALES AFLOAT - Steve Lewis 11:00 – 11:45 13:00 – 13:45
Cheese lovers guide to Woombye The Big Blue Late night cheese bites Fromage a trois A taste of Bruny Island
BACI MOMENTS
DELICIOUS DRINKS LAB 11:00 – 11:30 12:00 – 12:30 13:00 – 13:30 14:00 – 14:30 15:00 – 15:30 16:00 – 16:30
Rishi Naleendra & Peter Kuruvita Kirsten Tibballs Ian Curley Around The Table Mark Olive Tastes of Noosa
THE CHEESE WHEEL
BACI MOMENTS 10:30 – 11:00 11:30 – 12:00 12:30 – 13:00 13:30 – 14:00 14:30 – 15:00
Alessandro Pavoni & Giovanni Pilu Rowie Dillon Yarra Valley Caviar Appellation Oysters Adrian Richardson Ian Curley
CHEFS SKILLS STAGE
THE CHEESE WHEEL 11:00 – 11:30 12:00 – 12:30 13:00 – 13:30 14:00 – 14:30 15:00 – 15:30
Matt Golinski and Al McLeod Anna Polyviou Matt Sinclair Matt Preston, Gary Mehigan & Manu Feildel Music program
The Classic Combo of the G&T Cocktails & Dreams Paddock to Pint A Rosé Affair Small Champagne Producers Exploring Pinot Noir & Chardonnay
FISHTALES AFLOAT - John Susman
Suck, Sip, Slurp Pearls and Bubbles
11:00 – 11:45 13:00 – 13:45 15:00 – 15:45
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Suck, Sip, Slurp Prawnography Tuna Banzai
IN SIDE
2020 FESTIVAL VILLAGE MAP N O OSA WO O DS 1
H AS T I N GS S T R EE T
ENTRY + EXIT
3
2 10 9
6
4
11 12
7
5
13 14 8 15
01. 02. 03. 04. 05. 06. 07. 08.
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Main Stage Four Pillars Settlers Cove Cabanas Miss Moneypenny's Fishtales Afloat Diablo Stone & Wood Live DJs
09. 10. 11. 12. 13. 14. 15.
Olsson's Salty Sessions d’Affinois VIP Lounge Baci Moments The Cheese Wheel Delicious Drinks Lab Producers Market Chef Skills Stage
Autumn 2020
r e g n i G IN BLOOM
D
RUSH
espite regularly using my annual pass to The Ginger Factory (a must-have for those of us with little ones), I have never actually been to the Ginger Flower & Food Festival! I decided to fix that and as I herded the kids through the entrance, past the gift shop bursting with ginger treats and into the main pavilion of The Ginger Factory, I was struck by the buzz of excitement.
More than 7500 people flocked to The Ginger Factory for their 24th annual Ginger Flower & Food Festival. Jolene Ogle discovers what all the fuss is about.
about bees, pick up new cooking tips, explore the tropical gardens and see some of our favourite local chefs in action. The Ginger Factory Tourism Manager Brenda Bailey said this year’s festival brought together people from across the region to explore and discover local foodies, chefs, producers and products.
The 24th annual Ginger Flower & Food Festival was in full swing and the iconic venue was bursting with green thumbs, foodies and people like me who are keen to see what the excitement is all about.
“As the face of the Buderim Ginger brand, the event allows us to educate people on the use of Buderim Ginger products, showcase our amazing tropical gardens and reinvigorate our connection with the local community and The Ginger Factory,” Brenda said.
The kids enjoyed a ride on Moreton the train and chased the gingerbread man around the world on the Overboard ride, but we also loved the chance to learn all
Local federal member Ted O’Brien officially opened the festival on the Friday morning and said events such as the Ginger Flower & Food Festival were
integral to ensuring the Sunshine Coast put its best foot forward. “Events like this showcase the best of our region and we should never be shy in putting our best foot forward,” he said at the opening. “The fact that over 7,500 people enjoy this festival says it all. It showcases not just our natural beauty but also the
Handmade cakes & pastries
SC
HOO
L HOLIDAY FU
N
High tea Custom Cakes Wedding Cakes Catering Wholesale Macarons and Macaron towers
Open Mon to Fri 9.00am – 5.00pm, Sat 9.00am – 3.00pm Shop 3/37 Sunshine Beach Rd, Noosa Heads | Phone: 07 5473 5317 New online Shop: www.fionasfancies.com.au info@fionasfancies.com.au IN Noosa Magazine
52
entrepreneurship of our foodies, gardeners and an iconic company that goes from strength to strength.” Many avid ginger lovers return to the festival every year, but 2020 brought an abundance of first-time visitors. As Brenda explained, visitors seemed to love the “real gingery adventure for the senses”. “The engagement for our visitor experience extended from buying a ginger plant, tasting ginger products, divulging a ginger scone and dining on a ginger beef taco,” she said. The Ginger Flower & Food Festival will celebrate 25 years next year and Brenda said event-goers should be prepared for an event that is bigger and better than ever. Stay tuned!
GINGER TRUFFLES INGREDIENTS:
370g Pure cream (35% fat) 135g Unsalted butter 30g Glucose 100g Buderim Naked Ginger 1g Sea Salt 600g Milk couverture chocolate 900g Dark couverture chocolate 150g Dark cocoa powder 10g Ginger powder
BRIGID FROM KOKOPOD. PIC SUPPLIED
PHOTOS: JOLENE OGLE
IN THE KITCHEN
METHOD:
Foodies were treated to food demonstrations at the annual Ginger Flower & Food Festival where they learned how to make tasty gingery treats. If you missed the festival this year, Brigid Woolnough of Kokopod shares her recipe for delectable ginger truffles so you can impress friends with these delicious delights.
Mince naked ginger in blender to form a rough paste. Warm the cream to 70oC. Add minced ginger and cover for 5 -10 minutes to infuse. Add butter, glucose and salt. Cool to 40oC. Pour over warmed couverture chocolates that are sitting at 40oC. Use an immersion blender to blend to a smooth emulsion. Pour into lined shallow tray and refrigerate for 4 hours. Sift the cocoa powder and ginger powder together into a large shallow bowl. Scoop 30g quantities and roll into balls. Place into a bowl of cocoa and roll. Dust excess cocoa powder and refrigerate again until ready. Serve at room temperature – not straight from the fridge. Allow to sit for a little before serving.
ENJOY GOURMET STEAMED BUNS AT HOME, WORK OR ON THE GO! CONVENIENTLY PACKED, READY TO COOK. ARCADIA STREET, NOOSA JUNCTION www.thesteamedbunco.com 53
Autumn 2020
IN THE HOUSE
s d n e fri
DINNER WITH
It was all 'friends' on deck when Matt Golinski brought some much-loved and familiar faces back to Noosa for one-night only! Tony Cox was on-hand to savour the experience.
J
ust before going to print, Matt Golinski hosted a four-course dinner with friends, matched with delicious wines by De Bortoli Family Winemakers. Joining Matt and Andy Wilcox in the View Restaurant kitchen were two ex-Noosa chefs who each prepared a dish reflecting their current food direction. Bruno Loubet (ex-berardos and now Seeds by Brono Loubet and Willow Vale Cooking School) kicked off proceedings with an eggplant and mushroom kebab. I must admit that your scribe isn’t used to having a kebab at the start of the evening, more likely at the backend on the way home, but this stunning combination that had been marinated, grilled and smoked with approximately 25 spices was delicious. The Estate Pinot Blanc from the Yarra Valley cleansed the palate between morsels as the light-bodied, minerally, dry wine allowed the flavours of the kebab to take centre stage.
Justin Miles, Matt Golinski, Andy Wilcox and Bruno Loubet. It was a delightful pale salmon-tinged wine with rose petal aromatics, light to medium bodied, savoury with the thick skins of the Nebbiolo grape delivering abundant tannins, closing dry. Matt delivered the main, the hero being a perfectly pink centred Nolan’s Rib Fillet from Gympie, accompanied by roast peppers, smoked olives, yoghurt and
To close, Andy delivered figs with pecan sponge, praline and buttermilk sorbet, perfectly paired the Noble One Botrytis Semillon. Luscious with citrus, honey and apricot notes and cleansing acid to finish, it was a beautiful way to end a night of exquisite food and wine. The interplay between the chefs, with Matt leading the candid interviews and commentary, provided amusement and delight.
Justin Miles (ex-Relish, Noosa Springs and now Windy Point, SA) followed with blue cheese stuffed chicken wings (courtesly deboned) with Hervey Bay scallops, chorizo crumb and patatas bravas. This was accompanied by Vinoque Nebbiolo Rosé, again from Yarra Valley. IN Noosa Magazine
tahini sauce. The Villages Tempranillo Touriga blend from Heathcote added an Iberian twist to proceedings. Tempranillo delivers red fruit flavours and juicy acid with medium tannins with the touriga, a Portuguese varietal used in port production, contributing darker fruit flavours and more pronounced tannins.
Whilst the chefs were known to most of us, the De Bortoli wines made from non-mainstream varietals, with the exception of Noble One, were wonderful accompaniments and were not overshadowed by the superb dishes.
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IN THE HOUSE Carving the 'kebab'
It was a night all about good food, great wines and exceptional company when we dined with friends. Photos: Byron ChesterFreeman
LOVE NOOSA
GOLD EDITION As part of Gympie GourMAY
Matt Golinski & Andy Wilcox welcome special guests “Bad Chef� Adrian Richardson (La Luna Bistro) + Damian Heads (Woodland Kitchen) for a four-course feast with matching wines celebrating a passion for local produce, heartwarming stories, incredible drinks and friendship!
198
$
PER PERSON
Gympie Region Food Ambassador Matt Golinski and Andy Wilcox will lead a team of local chefs to present a five course degustation experience featuring the best of produce from the Gympie region. Meet the producers, hear from chef Matt and celebrate in GourMAY style!
100
$
SATURDAY 16 MAY 6.30PM - 9.30PM
PER PERSON
noosaeatdrink.com.au/schedule/dinner-with-friends-love-noosa-edition
SATURDAY 30 MAY, 6PM
http://bit.ly/gympie5chefsdinner
Experience Peppers Noosa Resort & Villas (07) 5455 2200 or email noosa.events@peppers.com.au www.peppers.com.au/noosa
@peppersnoosaevents
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Autumn 2020
IN THE DRINK
HOLIDAY
e c n a Rom
Tony Cox discovers how to keep the holiday feels alive long after the last drop is drunk.
T
he holiday is over, credit card bills are pouring in, back to school, planning for another year at work, how we yearn for those holidays that have just past and those carefree days.
Those memories and experiences can be kept alive through the food and wine experiences savoured whilst you were on holiday. We recently got together with friends to rekindle our experiences of trips to Italy and to sate our longing for wines that we enjoyed whilst travelling through that inspirational culinary country.
memories of fresh whole lake trout I enjoyed when lunching in Sirmione. Second up was a vermentino from Guado al Tasso in Maremma Tuscany on the west coast. Fresh citrus notes in the pink grapefruit and lemon spectrum with a slight saline edge; every time I slurp an oyster I think of this wine as the perfect drink to accompany it.
We limited the wines to six: two white and four red, each representing a key region and varietal in Italy.
The first red was the Marchese Antinori Chianti Classico Riserva from the famed Tignanello vineyard. Sour cherry, dried herb notes, juicy acidity and medium weight tannins - what better than pasta with a classic Bolognese sauce given the fact Noosa doesn’t have an abundance of wild boar.
First up was Tiefenbrunner’s Pinot Bianco, grown in the alpine valleys north of Lake Garda, near the Austrian border. Due to altitude it has fresh acidity, apple and stonefruit flavours, and evokes
Made using Sangiovese Grosso grapes from Montalcino, roughly 150km south of Florence, Argiano Brunello di Montalcino delivers greater ripeness, richness and fruit weight than Chianti,
w
XO NIGHT
with pronounced oak aging. Pair this with grass fed rump where the texture of the wine counters the grain of the beef, absolute heaven! Ornellaia Le Serre Nuove, again from Maremma Tuscany, features Bordeaux varietals with merlot, cabernet sauvignon, cabernet franc and petit verdot all present
WEDNESDAY + THURSDAY NIGHTS 3 COURSES + GLASS OF WINE OR BEER
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$
FULL A LA CARTE MENU ALSO AVAILABLE
CNR DUKE & BRYAN ST, SUNSHINE BEACH IN Noosa Magazine
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5455 4460
www.embassyxo.com.au
IN THE DRINK
Now close your eyes and deeply inhale as recollections of one of Noosa’s simple pleasures comes flooding back. in the blend. Red fruits and tobacco notes are evident with silky tannins accompanied by cleansing acid completing the transition across the palate. This screams out for lamb - a roast leg or just a couple of simple cutlets with a lemon wedge and olive oil. The final wine was Paolo Scavino’s Barolo from Piedmont. The smell, sight and taste of Barolo immediately transports my being to a restaurant in Monforte operated by a husband and wife. Buttered linguini and white truffle freshly shaved at the table remains forever burned into my experiential memory. Back to reality and long after your summer vacation is gone you can replicate your Noosa experience. Fresh white bread, buttered of course, cooked prawns, lettuce and a little seafood sauce. Put a glass of chardonnay next to it. Now close your eyes and deeply inhale as recollections of one of Noosa’s simple pleasures comes flooding back. For just a short period of time, daily reality gets a little easier and your next Noosa visit is one step closer.
D A I LY LU N C H S P E C I A L S А L A C A R T E & C A S UA L SPECIAL EVENTS Bookings: 5440 3317 O P E N F O R B R E A K FA S T & LU N C H 7 D AY S D I N N E R W E D N E S D AY- S AT U R D AY
Noosa Springs Golf & Spa Resort - Links Drive, Noosa Heads
www.noosasprings.com.au
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Autumn 2020
IN GOOD SPIRITS
s m a e Dr
COCKTAILS AND
Tired of the same old get-togethers? Deb Caruso discovers a way to shake things up and get the crew in good spirits with a private cocktail party.
N
ext time I get together with the girls I’m not interested in talking about the joys (or not) of having children; challenges with menopause -and men in general. I want to do something that is fun, interactive and hands-on! A distraction from the pressures and privileges of ‘adulting’ is what is needed. Enter The Bartenders! Sign me up for an Interactive Cocktail Masterclass with the talented team taking us on a two-hour tour of learning the art of mixology in the
PURVEYORS OF THE CRAFTY & quirky CHAMPIONS OF LOCAL YUM
BREW
YUM
BREW
SHOP 4/28 DUKE ST, SUNSHINE BEACH PH 5455 3941 FOR WEEKLY TASTINGS & OTHER COOL NEWS FOLLOW US ON INSTAGRAM @SUNNIESBOTTLESHOP IN Noosa Magazine
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IN GOOD SPIRITS
a t a n o i s Pas
45ml Your favourite Gin 15ml Elderflower Liqueur
relaxed comfort of home (shoes optional).
20ml Seedless Passionfruit Pulp 20ml Simple Syrup
You can always teach old dogs new tricks so I’m keen to immerse the crew into the art behind cocktail bartending (I’m sure it’s more than a shake and swizzle); learning how a variety of cocktails are made and then shaking up our own delicious creations!
20ml Aquafaba 15ml Lime Juice METHOD: Add all ingredients into cocktail shaker. Add ice and shake vigorously for 10 seconds. Double strain into martini coupe. Garnish with edible flowers.
I’m sure the menfolk would also have fun unleashing their inner Tom Cruise – and the added benefit is they can then become on-call bartenders at home!
• Professional Cocktail Bartender Hire • Hen’s Nights • Weddings • Cocktail Parties • Private Events • Cocktail Masterclasses info@thebartenders.com.au
thebartenders.com.au 59
0451 636 114 Autumn 2020
Beer
IN THE GLASS
FROM
TO ETERNITY
Reaching and celebrating your first birthday in any business is a significant milestone that needs to be savoured. John Caruso corners Craig and Lance from Heads of Noosa Taproom and discovers locally-brewed beers that will leave you asking for more.
A
t IN Noosa Magazine we love being part of local success stories so when the Editor-in-Chief ‘dobbed’ me in to act as master of ceremonies to help blow the candles on the Heads of Noosa birthday cake, I cleared my Saturday schedule. I’d tasted the Heads of Noosa Japanese Lager at the IN Noosa Magazine summer launch party last December, and I could still taste that crisp, clean amber flavour every time I spoke about this particular brew. It turns out that it’s not just me with the Japanese Lager coming in at number 45 against more than 2500 beers in Australia’s largest public beer poll, the GABS Hottest 100 Aussie Craft Beers, in early 2020. In fact, all five Heads of Noosa brews earnt a place in the ‘New Craft Beers of 2019’ with the Japanese Lager coming in at number 6, making it the highest ranked pale lager. This achievement followed up from May last year when the Japanese Lager, Summer Dusk, Bock and Pilsner all picked up medals, including Gold for Summer Dusk at the largest annual beer competition in the world, the Australian International Beer Awards (AIBA). Brisbane born and bred brothers Craig IN Noosa Magazine
and Lance Masterton always felt a connection to Noosa and when their passion for brewing beer evolved into plans for building their own brewery, the Rene Street location in Noosaville with its shiny silver tanks and pipes (and 300 solar panels!) became the culmination of that big dream. “The goal was to produce beers that are unique and balanced, which means one component doesn’t outweigh the other. It all has to work in perfect unison and ultimately it has to taste great,” Lance explains. All Heads of Noosa Brewing Co beers are produced and packaged on site and I highly recommend a Brewery Tour to fully appreciate the craftsmanship, attention to detail and environmental initiatives – plus, the beer paddle at the end is a great way to sample the range! A big part of their philosophy and approach is the camaraderie and social aspect of enjoying a beer with a mate. The amber ale was certainly flowing for the hundreds of well-lubricated revellers who came to celebrate and also chow down on chicken wings, burgers and fries. Cheers to the next twelve months! 60
WANT MORE? Download and listen to the latest “Conversations in Noosa” podcast with Craig and Lance on your favourite platform, including Spotify, Apple Podcast and Google Podcast
IN THE GLASS
PHOTOS: BUTLER MEDIA
Ask for us at your local or come and enjoy straight from the source! BREWERY & TAPROOM 85 Rene Street Noosaville
BAR & KITCHEN Thursday: 3-8pm Friday: 12-9pm Saturday: 12-9pm Sunday: 12-6pm
SOCIAL HEADS headsofnoosa.com.au
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Autumn 2020
IN THE REGION
STRIKING
Gold
Matt Golinski shares why he thinks Gympie is facing a gold rush of a different kind as he prepares for Gympie GourMAY.
I
n 1867, James Nash reported the discovery of gold in the Gympie region, an announcement that dragged Queensland out of a severe economic depression and quite possibly saved the state from bankruptcy. Now, 152 years later, Queensland benefits from a different type of gold coming out of the region. Its fertile soils, temperate climate and consistent rainfall, its proximity to pristine and abundant fishing catchments, and a lot of very hard working, passionate food producers, make the Gympie region one of the most productive, accessible and diverse food areas in Australia.
Farm Trails in the Cooloola and Mary Valley areas are a great way to see firsthand what is involved in getting our food from the paddock to the plate and meeting some colourful characters along the way. There are dinners and lunches being held in every corner of the region, to suit all budgets and tastes, and the Mary Valley Rattler ‘Tasting Train’ leaves Gympie station every Tuesday for a gourmet trip to Amamoor and back. The month wraps up with our annual ‘5 Chefs Dinner’, a five-course degustation at View Restaurant showcasing everything local and seasonal in the region.
From the fruit and vegetables of the stunning Mary Valley, to the vast pastureland of Kilkivan and Woolooga, and the calm waters of Tin Can Bay, the Gympie region offers memorable culinary experiences to all visitors no matter what part of the region they find themselves in.
As the food ambassador for the Gympie Region over the past five years, I have seen a vibrant food scene develop, driven by tireless producers who are proud of where they live and what they grow. ‘Eat Local Month’ is the culmination of all that hard work and a credit to them all.
Over the month of May, your taste buds will come alive as Gympie Regional Council presents Gympie GourMAY ‘Eat Local Month’, a celebration of the food, the towns and the people who make this place so special.
So whether it’s riding a steam train, picking your own berries or rolling a pumpkin down a hill, be sure to make the journey out to the country and get involved in all the culinary adventures that GourMAY has to offer.
IN Noosa Magazine
62
GourMAY GUIDE
EAT LOCAL MONTH 2020
1
Thanks to IN Noosa Magazine for including our Gympie GourMAY program in its autumn edition! Grab a copy in Noosa or read online at www.innoosamagazine. com.au and listen to the Conversations in Noosa podcast with local producers, chefs and more on www.innoosamagazine. com.au.
Mary Valley Rattler Recipe Competition p8
Wednesday
Thursday
Friday
Mary Valley Rattler Tasting Train p8
Mary Valley Rattler Tasting Train p8
Mary Valley Rattler Tasting Train p8
Mary Valley Rattler Tasting Train p8
Gympie Town Centre Growers Market p9
Gympie Town Centre Growers Market p9
Gympie Town Centre Growers Market p9
Gympie Town Centre Growers Market p9
6 13 20 27 Mary Valley Rattler Picnic Train p9
Mary Valley Rattler Picnic Train p9
Gympie District Show p16
Slow Food Noosa Snail Trail p14
Mary Valley Rattler Picnic Train p9
Mary Valley Rattler Picnic Train p9
7 14 21 28
2 9 16 23 30 Gourmet & Grooves p19
Dinner Under the Stars p16
Gympie Gold Regional Produce 5 Chef’s Dinner p21
Mary Valley Farm Trail p19
Around the World at the Rattler p17
Gympie Messmate Park Tour p17
Gympie District Show p16
Mary Valley Farm to Table Lunch p14
Gympie District Show p16
Tin Can Bay Seafood Celebration p12
Mary Valley Country Degustation p6
Cooloola Farm Trail p4
Saturday
The Hundred Club Eat Local Showcase Dinner p11
8 15 22 29
As the Gympie region’s official Food Ambassador, I’ve had the privilege of discovering some of the best seafood, beef, pork, lamb, poultry, dairy, fruit, vegetables, nuts, oils and associated products you will ever taste, right here in the Gympie region. Driving through the pristine countryside, the car laden with fresh produce, en-route to a local event or perhaps to enjoy a few nights’ R&R in one of the region’s many accommodation houses is the definition of happiness. Then there are the cafes and restaurants to explore. Come and join me for Eat Local Month and the many other food and tourism related events held throughout the year. Don’t forget to tell them that Matt sent you! Eat well! Matt Golinski, Gympie Region Food Ambassador
Tuesday
4 5 12 19 26
Monday
Calendar of Events
3 10 17 24 31
Paella in the Paddock p12
Goomeri Pumpkin Festival p23
Paella in the Paddock p12
Paella in the Paddock p12
Paella in the Paddock p12
Tin Can Bay Seafood Celebration p12
Paella in the Paddock p12
Big Rosella Festival p6
Cooloola Farm Trail p4
Sunday
Noosa Black Coffee, Kin Kin. Visit noosablack.com or phone 5485 4638.
Where:
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Information:
9:00am to 4:00pm
Time:
Please wear closed in shoes, bring a hat and sunscreen, and respect the family farm you visit.
Contact farms via website or facebook, or call Kim on 5486 7512.
Rossmount Nursery and Rural Retreat, 26 Burns Road, Ross Creek. Phone 0423 775 401.
Biofields Organics, 1476 Tin Can Bay Road, Goomborian
Lindols Macadamias, 1565 Tin Can Bay Road, Goomborian. Visit lindols.com.au.
Purity Essential Oils, 428 Tagigan Road, Wolvi. Visit purityessentialoils.com.au or phone 0408 910 420.
Cooloola Berries, 856 Tagigan Road, Wolvi. Visit cooloolaberries.com.au or phone 5486 7512.
Free
Cost:
Welcome to the Cooloola Farm Trail, part of the Gympie and Noosa regions. Pick your ideal farm gate destination, meet producers and learn more about their product direct from the farm.
Saturday 2 May and Sunday 3 May
COOLOOLA FARM TRAIL
75gm parmesan 1 block Kenilworth Brie, sliced into 5mm slices Salt and pepper
50ml cold water 500gm zucchinis, sliced 2mm thick 3 egg yolks
Roll the pastry 5mm thick and line the base of a 22cm flan tin. Prick with a fork and chill. Line the pastry with baking paper and blind bake until cooked through.
Put the flour and butter into a food processor and blend until it resembles fine breadcrumbs. With the motor running, add the cold water and mix until the dough just comes together. Wrap in plastic wrap and rest for 30 minutes.
Lay the brie slices in a pattern on top of the tart and bake for 25-30 minutes at 160°C.
Pour ¼ of the egg mixture into the tart shell. Lay the slices of zucchini overlapping in circles to form a single layer. Pour over another ¼ of the egg mixture and repeat with the zucchini, finishing with a layer of the eggs.
Whisk together the eggs, yolks, cream, parsley and parmesan and season with salt and pepper.
2 tbs chopped parsley
125gm unsalted butter, diced
3 eggs
200ml cream
250gm plain flour
ZUCCHINI AND BRIE TART by Chef Matt Golinski
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6
Commences at 6:30pm Kandanga Country Club, 4 Bowling Club Road, Kandanga Bookings essential. For more information and bookings phone 5484 3253 or email admin@kandangacc.com.au
Time:
Where:
Information:
$7.50 per person, children under 12 free 9:00am to 4:00pm Petersen’s Farm, 2 Reilly Road, Woolooga Bookings essential via www.ccskitchen.com.au, CC & Greg Petersen on 0411 624 648 or email cc@ccskitchen.com.au. Bring a hat, sunscreen, walking shoes and a healthy appetite. No smoking or dogs please.
Cost:
Time:
Where:
Information:
Come along to the annual one-of-a-kind festival and celebrate the all things Rosella, showcasing Rosella (Hibiscus) fruits. You’ll see more than 3,500 Rosella plants ready for picking. There will be farm walks/tours, cooking demonstrations with our own CC and chefs using ‘straight from the farm’ produce, CC’s Kitchen’s Fine Food Products and Petersen’s Farm produce available for sale. Local producers, plants, coffee and food stalls, music and raffles.
Every Sunday
BIG ROSELLA FESTIVAL
$96 per person including wines
Cost:
Mary Valley Country Themed Degustation Dinner – French Chef Aanat Abdelhak – 7 delectable courses perfectly paired with 7 tantalising wines. The dinner highlights wines and features farm-to-table local Mary Valley Country produce. Our feature chefs will be presenting a variety of sensational and contrasting flavours on the night and the evening is complete with entertainment.
Saturday 2 May
MARY VALLEY COUNTRY DEGUSTATION
1 cup desiccated coconut ½ cup caster sugar
½ cup lemon juice 395gm (can) condensed milk
Combine the flour, coconut and sugar in a bowl. Stir in the butter; mix well. Press evenly over the prepared pan.
Preheat oven to 180°C. Grease an 18cmx28cm slice pan. Line the base and sides with baking paper.
Deseed Rosella. Separate calyxe / petals and seeds. Put seeds in a small saucepan, add water enough to cover the seeds. Boil seeds for 20 minutes then strain liquid. Put Rosella calyxe and strained liquid in a sauce pan and cook in medium heat until calyxe becomes soft.
1 cup self-raising flour
500gm Rosella fruits
ENJOY!
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Best served with a scoop of ice cream (bit naughty but nice!!)
Chill in the fridge for at least 2 hours. Then serve cut into pieces.
Combine the rosella pulp, condensed milk and lemon juice in a blender. Pour the rosella mixture over the hot base. Bake for a further 15 minutes or until just set. Cool in pan.
Bake for 15 minutes or until lightly browned.
125gm unsalted butter, melted
Base:
Rosella topping:
ROSELLA SLICE by CC from CC’s Kitchen
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10:00am to 12:00pm Historic Gympie Station, 10 Tozer Street, Gympie Visit maryvalleyrattler.com.au for information and to register or phone 5482 2750.
Time:
Where:
Information:
$99 per person including beverage of choice 11:00am to 2:00pm Historic Gympie Station, 10 Tozer Street, Gympie Book online at maryvalleyrattler.com.au/buytickets/ or phone 5482 2750. For group bookings, please contact info@maryvalleyrattler.com.au.
Cost:
Time:
Where:
Information:
Embark on a culinary journey through the Mary Valley on the vintage RM76 railmotor every Tuesday. Hop on board and learn about the food bowl that is the Mary Valley. Enjoy a tasting plate on board featuring local fare and a grazing style lunch served at the heritage Amamoor Station.
Every Tuesday
MARY VALLEY RATTLER TASTING TRAIN
$10 per person (morning tea only), $15 per person per category entry fee (includes morning tea)
Cost:
Join our competition to find the best savoury and the best sweet scone. The winning recipes will be served as our Station made scones in our café. Sunshine Coast Foodie Martin Duncan knows a thing or two about scones as the host of Sconetime and will be our guest facilitator for this event with proceeds going to a local charity. Winners in each category receive prizes worth more than $250, including event tickets, a cafe voucher and naming rights for the station made scone. Get baking and be part of the Rattler history!
Monday 4 May
MARY VALLEY RATTLER RECIPE COMPETITION
Book online at maryvalleyrattler.com.au/buy-tickets/ or phone 5482 2750. For group bookings, please contact info@maryvalleyrattler.com.au. Information:
Gympie Town Centre Where:
gympieregionalproduce.com.au
8:00am to 12:00pm Time: Information:
Free Cost:
9
Enjoy a relaxed shopping experience at a true grower’s market right in the heart of Gympie. This boutique farmers market features produce and products grown and produced in the Gympie region.
Every Wednesday
GYMPIE TOWN CENTRE GROWERS MARKET
Historic Gympie Station, 10 Tozer Street, Gympie
11:00am to 2:00pm
Time: Where:
See the website for pricing and availability
Cost:
Discover the romance of the railway through the scenic Mary Valley. Pack your own picnic or enjoy a picnic pack prepared by our Chef from the Platform No. 1 Café before heading back to Gympie.
Every Thursday
MARY VALLEY RATTLER PICNIC TRAIN
20gm dried Rosella (from CC’s Kitchen) Pepper Mint leaves to garnish
500gm mixed eggplant
250gm polenta
2 eggs (prefer grass fed Gympie region eggs)
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4gm salt 120ml water
125gm glucose
6 cloves
125gm caster sugar
100ml apple cider vinegar
200gm fresh Rosella fruit, seed removed (from Peterson’s Farm and CC’s Kitchen)
Rosella Ketchup:
Olive oil
20gm plus extra bacon salt (from local producer Piggy in the Middle) Oil for frying
Sliced chilli to garnish
150gm flour
Micro amaranth to garnish (grown locally by Pure Living Microgreens)
50gm macadamia, toasted, lightly chopped (from local producers such as Lindols Macadamias)
150gm okra halved lengthwise (available from local producers including Petersen’s Farm and Dagun Growers Market)
150ml Cooloola Milk
2 drops lemon myrtle oil (grown locally by Purity Essential Oils)
16 green prawns, tails peeled (Tin Can Bay prawns are best, try North Queen Seafoods)
100ml good mayonnaise
POLENTA CRUSTED PRAWNS AND OKRA WITH ROASTED ROSELLA KETCHUP by Chef James Barnden from Charlie’s Hotel
To plate up, place the eggplant randomly over your platter, then the okra and prawns, dollop the mayo and ketchup around the platter. To finish, sprinkle the dried Rosella, macadamias, mint, chili and amaranth.
Dredge the okra and prawns first into the flour, then into the egg mixture then finally into the polenta. Fry the prawns and okra in batches once the oil is hot enough (use a digital thermometer to check the temperature if you have one, or dip a wooden spoon or skewer into the oil, if it bubbles, its ready) cook until golden, remove carefully once cooked and sprinkle with extra bacon salt while still hot.
Cut the eggplant into thick slices, toss with olive oil and a sprinkle of bacon salt, spread onto a baking tray and cook for 10 minutes in the oven or until soft. Heat oil for frying to 180°C (about 2cm in a large fry pan, or a deep fryer full if you have one). Beat the eggs and milk together into a bowl, place polenta and 20gm bacon salt into another bowl, give a quick mix and place the flour in another one.
Place ketchup into a blender and puree until smooth. Mix the mayonnaise and the lemon myrtle oil together and set aside with the ketchup.
Preheat oven to 180°C. Place all the ketchup ingredients into a saucepan and bring to the boil. Cook for 5 minutes then remove from heat to cool to room temperature.
$120 per person 6:00pm Charlie’s Hotel, Nash Street, Gympie Booking essential. Phone Charlie’s on 5482 1119.
Cost: Time: Where: Information:
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Join chef James Barnden for a three course roof top dinner at Charlie’s Hotel. Dine under the stars on a menu showcasing the best of Gympie region produce and enjoy live music.
Friday 8 May
THE HUNDRED CLUB EAT LOCAL SHOWCASE DINNER
Visit facebook.com/TinCanBaySeafoodCelebration for more information.
1:00pm to 4:00pm. Full cafe menu available all day. Farm gate open 8:00am to 5:00pm daily
Cooloola Berries, 856 Tagigan Road, Wolvi
Bookings recommended. Phone 5486 7512 or email hello@cooloolaberries. com.au. Visit facebook.com/CooloolaBerries or cooloolaberries.com.au.
Time:
Where:
Information:
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$15 per person
Cost:
On Sunday afternoons, Jason gets out his big paella pans and cooks up a feast while live music plays in the background. Local and seasonal paella features Spanish spicy chorizo sausage from Southern Cross Smallgoods, served with salad and bread.
Every Sunday
PAELLA IN THE PADDOCK
Information:
The coastal hamlet of Tin Can Bay is our best kept secret for fresh local seafood. With family owned trawlers, boat-to-retail outlets and a range of dining options, we invite you to spend the weekend and enjoy a great range of seafood. Various events throughout the weekend, including Mother’s Day Seafood Lunch.
Saturday 9 and Sunday 10 May
TIN CAN BAY SEAFOOD CELEBRATION
Mix together the macadamias, sesame seeds, spices and salt. Whisk together the lime juice, mustard and olive oil. Combine the prawns, avocado, grapefruit, fennel, rocket and red onion. Pour the salad dressing over and gently mix through. Season to taste with salt and pepper. Arrange the salad on four plates and sprinkle with the macadamia dukkah.
Salt and pepper
1 tsp Dijon mustard
60ml extra virgin olive oil
30ml lime juice
½ tsp salt flakes
½ tsp sweet paprika
1 tsp ground coriander
1 tsp ground cumin
1 tbs sesame seeds, lightly toasted
50gm macadamias, roasted and chopped
½ small red onion, finely sliced
50gm rocket
1 fennel bulb, finely shaved
2 ruby grapefruit, peeled and segmented
1 avocado, diced
1kg whole cooked Tiger prawns, peeled and deveined
Mix all and shake well. Pour dressing over cooked and peeled crayfish and marinate for an hour or so.
Fresh cracked pepper and salt to taste
Tarragon leaves and flowers
Chilli, thinly sliced
Fingerlime
½ part honey
1 part fresh lime juice
2 parts macadamia oil
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by Chef Matt Golinski
FINGERLIME DRESSING FOR CRAYFISH
PRAWN SALAD WITH MACADAMIA DUKKAH
The Gympie region is famous for Tin Can Bay scallop, whiting, crab, and redclaw. A favourite destination for locals and visitors alike, the Cooloola Coast has prawns and redclaw available all year round with mud crabs running from September through to December. You can always drop in a line and try for some local whiting, flathead and mullet or check out the local markets where trawlers catch a wide range of reef fish daily.
@tastesofnoosa
deb@tastesofnoosa.com.au 0428 853 224
www.tastesofnoosa.com.au
from the region.
celebrating local produce and featuring the best dishes
to purchase “Tastes of Noosa” – a stunning cookbook
REGISTER now to be included, to become a stockist or
LAUNCHING MAY 2020
Your favourite recipes featuring the best local ingredients from the best producers and chefs in Noosa and beyond.
NOOSA –
TA S T E S O F
Visit gympieshow.com.au.
Information:
Amamoor Lodge, 368 Kandanga Amamoor Road, Amamoor Bookings essential. Phone 5484 3500 or email stay@amamoorlodge.com.au.
Time: Where:
Information:
Join Amamoor Lodge as they take the tables outside and have dinner ‘Under the Stars’. A four course meal featuring the best regional seasonal produce. With the smell of the camp fire burning in the background, join us at communal tables of 8-10. Have a fun evening with old or new friends.
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6:30pm to 10:00pm
Cost:
$69 per person - BYO
Gympie Showgrounds, Exhibition Road, Gympie
Where:
Twinkle twinkle little star…
Friday 22 May
DINNER UNDER THE STARS
View showjumping, honey demonstrations, big tractors and baby animals, all over three days in the heart of Gympie.
Family and three day passes are available.
$10 per person for morning tea
Gympie Messmate Park, Priddy Road, Kia Ora and Silky Oaks Tea Gardens Gympie Regional Gallery on 5481 0733. Bookings are online through eventfinda.com.au.
Where: Information:
$99 per person includes a welcome drink, canapes and entertainment 5:00pm to 10:00pm Historic Gympie Station, 10 Tozer Street, Gympie Book online at maryvalleyrattler.com.au/buytickets/ or phone 5482 2750.
Cost: Time: Where: Information:
Join us for our inaugural Around the World at the Rattler event. The historic Gympie Station and the heritage carriages will be transformed to take you on an international culinary journey. Enjoy local produce with a global twist with live entertainment as you wander through themed carriages tasting your way around the world at the historic Gympie Station.
Saturday 23 May
AROUND THE WORLD AT THE RATTLER
Bring a hat, sunscreen, water and wear comfortable shoes.
9:00am
(includes a free treat to be picked up at the Gympie Regional Gallery after the event)
Time:
Cost:
Continue your day by bringing a sketch book and soak in this special place. Held in conjunction with the exhibition Ways of Seeing: Gympie Messmate Park at Gympie Regional Gallery, on view from 29 April to 20 June.
Join a friendly and informative walk through the beautiful trees at Gympie Messmate Park with Lucas from Gympie Landcare. Enjoy morning tea at Silky Oaks Tea Gardens.
The Gympie District Show is an annual event celebrating the agricultural industry and products from our region as well as the talent of our people as they compete in a range of competitions. Visit gympieshow.com.au for details.
Saturday 23 May
Thursday 14 May to Saturday 16 May Cost:
GYMPIE MESSMATE PARK TOUR
GYMPIE DISTRICT SHOW
17
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Indigenous to our region, macadamias were an important traditional trade commodity. The Gympie region’s macadamia farms now supply 20 per cent of Queensland’s nut crop. Commercial varieties all over the world trace their origin back to the Gympie region.
In a food processor, use the pulse action to chop the macadamias and garlic cloves until finely minced. Pulse in the basil, lemon juice, oil and once mixed stir through the cheese. Add the salt to taste.
¼ tps sea salt
¾ cup parmigiana-reggiano cheese, grated
¼ cup good quality olive oil
Juice of half a lemon
2 cloves garlic
2 cups young basil (packed)
½ cup raw macadamias
MACADAMIA PESTO
Avocadoes grow well in our sub-tropical climate, with the best months being April to November. Hass is the most common variety and has the highest oil content, but also try Fuerte, Wurtz, Pinkerton and Reed.
Blend all ingredients in a high speed blender until smooth and creamy. Add optional cream or yoghurt for a lighter mouse. Taste and adjust if needed. Serve with a dollop of cream on the side if desired.
5:00pm to 9:00pm Smithfield Street Precinct, Gympie Town Centre Call Gympie Regional Council on 1300 307 800 or visit gympie.qld.gov.au/whats-on
Time: Where: Information:
Free 8:00am to 3:00pm For the full list of the participating Mary Valley Farms visit gympieregionalproduce.com.au or Facebook.com/MaryValleyFarmTrail.
Cost: Time: Information:
Come on a journey through the Mary Valley and visit a range of farms specialising in organic beef, free range pork, grassfed eggs, avocadoes, honey, and more. Bring a hat, sunscreen, water bottle, comfortable shoes and your sense of adventure!
Saturday 30 May
MARY VALLEY FARM TRAIL
Free
Cost:
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Held once a month on a Friday from 5:00pm. Each event will feature local musicians.
½ cup raw cacao or cocoa
Optional coconut cream, cream or yoghurt
Join Gympie Regional Council in the Smithfield Street precinct for a night of family-friendly entertainment, gourmet food trucks, live music and free children’s activities.
Friday 29 May
GOURMET & GROOVES
1tps vanilla paste
½ cup honey
2 large ripe avocados
AVOCADO CHOCOLATE MOUSSE
2 tbs extra virgin olive oil 500gm ripe tomatoes, roughly diced 2 cloves garlic, peeled and smashed Handful of sweet basil leaves
30gm parmesan, grated
½ cup fresh breadcrumbs
500gm baby zucchinis, shaved into strips
100gm salami, julienned (try local producers like Piggy in the Middle)
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To make the tomato sauce, sauté the garlic cloves in a little olive oil, add the tomatoes and basil and simmer gently until the tomatoes have cooked down to a pulp. Season and pass through a fine strainer.
Mix together the ricotta, parmesan, breadcrumbs and herbs and season with salt and pepper. Stuff a heaped tablespoon of mixture between the skin and flesh of the breast and leg of each spatchcock. Cover and refrigerate until needed.
1 clove garlic, finely sliced
200gm ricotta cheese
Serve the spatchcock in bowls with the tomato sauce and zucchini, salami and olive mixture.
While the spatchcocks are cooking, sauté the garlic slices, salami and zucchini in olive oil until lightly coloured. Add the olives and heat through. Season, transfer to a colander to drain for a couple of minutes.
Lightly oil each spatchcock, season and grill until well coloured on both sides. Transfer to a tray and roast at 200°C for 10 minutes.
Salt and pepper
½ cup Black Manzanillo olives, pitted
4 spatchcocks, deboned (try local producers like Bendele Farm)
2 tbs mixed fresh herbs, finely chopped
STUFFED SPATCHCOCK by Chef Matt Golinski
View by Matt Golinski, 33A Viewland Drive, Noosa Heads Where:
Any cancellations made within 14 days are non-refundable.
Cancellations can be accepted up to 14 days prior to the date of the event (Saturday 16 May 2020).
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Please advise of any dietary requests or allergies we should be aware of when booking. Seating will be pre-allocated. Should you wish to be seated next to any other guests who are booking separately, please note your request.
Not available in conjunction with any other event or offer.
Book online at http://bit.ly/gympie5chefsdinner. Visit viewrestaurant.com.au. Phone 5455 2209. Email view@peppers.com.au.
6:00pm arrival for 6:30pm start Time: Information:
$100 per person includes welcome drink Cost:
Meet the producers, hear from chef Matt Golinski and celebrate in GourMAY style at Peppers Resort.
Join acclaimed chef and Gympie Region Food Ambassador Matt Golinski leading a team of local chefs to present a five course degustation experience featuring the best of produce from the Gympie region.
Saturday 30 May
GYMPIE GOLD REGIONAL PRODUCE 5 CHEF’S DINNER
100gm macadamia nuts, roughly chopped 350ml coconut milk 60gm mushrooms sliced 1 tbs soy sauce 2 tbs fish sauce Toasted pumpkin seeds and chopped coriander, to serve
Half an onion, finely chopped
3 cloves garlic, crushed
2 tbs Thai yellow curry paste
2 cups chicken stock
2 Kaffir lime leaves, very finely sliced
Knob of fresh ginger, grated
Serve on rice with a sprinkle of toasted pumpkin seeds and coriander.
Add curry paste and cook until fragrant, then add stock, leaves, ginger, pumpkin and potato. Reduce the heat and simmer gently for about 15 minutes, stirring occasionally.
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Add the macadamias, milk, mushrooms, soy and fish sauce. Simmer for a further 5 minutes.
In a large saucepan, heat the oil and then add the onion and garlic, and cook on a medium heat until softened.
500gm butternut pumpkin, diced
250gm sweet potato, diced
2 tbs oil (use macadamia, or other)
THAI YELLOW PUMPKIN AND MACADAMIA CURRY
Free entry to the festival 8:00am to 4:00pm Moore and Boonara Streets, Goomeri Visit goomeripumpkinfestival.com.au. Bring a hat and sunscreen. Car parking available. The event is wheelchair friendly.
Cost: Time: Where: Information:
A variety of pumpkin foods will be available. Free shows and entertainment all day. Cooking demonstrations in the park and music on the main stage.
• Great prizes for all competitions
• Hilarious Pumpkin Competitions
• Roving entertainment
• Pumpkin Power Shot Put, Pumpkin Patch Snatch and other pumpkin competitions
• Entertaining Giant Street Parade
• Great Australian Pumpkin Roll Lucky Spot of $1000
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An event filled day of entertainment, fun and frivolity will again be offered at the annual Goomeri Pumpkin Festival. Join the thousands of people who flock to the small town of Goomeri for a day of great pumpkin fun. In 2020, look forward to some great entertainment including the legendary Great Australian Pumpkin Roll™.
Sunday 31 May
GOOMERI PUMPKIN FESTIVAL
P O D C A S T
EVERYONE HAS A STORY MORE THAN 80 CONVERSATIONS TO BE DISCOVERED — NEW STORIES WEEKLY
LISTEN in to our “Conversations in Noosa” podcast. Featuring: Matt Golinski � Sandy Bolton � Mark Webber Phil Jarratt � Wes Carr � Jon Coghill � and more…
www.innoosamagazine.com.au/conversations @conversationsinnoosa
M O RE T H A N A M AGA ZI N E
IN GOOD HEALTH
s s e n l l e W
THE BUSINESS OF
Instead of hitting the clubs and sinking cocktails, more and more visitors are seeking wellness while on holiday. Katrina Thorpe discovers the rise of the “wellcation” and why we all need to get busy booking in self-care.
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hile it’s easy for others to say “change your life, don’t work so hard” we all know that’s not as easy as it sounds when there are bills to be paid and family to care for. The majority of people can’t and don’t particularly want to give up their lifestyle. There is nothing wrong with being a busy person, if you enjoy what you do. What is important is taking time out for yourself to maintain your wellness so you can keep working and caring for those you love, but with a more balanced approach.
IN Noosa Magazine
Introducing the “wellcation”.
Wellness is a global growth industry and we are seeing a big increase in Noosa’s wellness tourism market. We find people don’t want to change the life they love but are now visiting wellness destinations and seeking more of a “wellcation” where travellers include wellness as the main reason for travelling to a particular destination or adding wellness inclusions into their holiday. Being in the business of wellness as the owner of ikatan Spa, we see a lot of
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stressed people but also those who are already taking an interest in their wellbeing, particularly in Noosa where we have so many ways to enjoy a healthy holiday or lifestyle. Not only has there been an increase in day spa visits but guests are spending more time choosing to experience unique wellness-orientated treatments. People are feeling the benefits of maintaining their wellness and self-care is being taken more seriously both at home and during a holiday.
IN GOOD HEALTH
Wellness is becoming a more widespread integrated way of living and the demand for businesses to cater for the growth in the wellness market, particularly tourists, is increasing.
Wellness is becoming a more widespread integrated way of living and the demand for businesses to cater for the growth in the wellness market, particularly tourists, is increasing. We are seeing more medical professionals referring patients to take time out, enjoy a holiday, have regular massages and relaxing treatments to aid recovery, de-stress and help improve their wellbeing, especially during serious illness and pregnancy. The wellness market consists of a wide range of people from those who are new to consciously caring for themselves to those who are living a life around all things wellness; but all wellness seekers are looking for business and destinations that can add value to their life. The wellness trend is here to stay and grow in a way that is completely different now compared to when we opened ikatan Spa eighteen years ago. Today we have 20 staff who understand our business is all about wellness with unique treatments for calming, nurturing and de-stressing and how to deliver treatments using organic, vegan, local products and anti-ageing skincare, as well as personalised, bespoke wellness packages and treatments.
More than ever before people do not want to feel pressured, locked in, organised or busy on a holiday. It’s what they are trying to escape from. Travellers are more interested in taking life in the slow lane, seeking new experiences, activities, seeing the natural areas of a destination and enjoying relaxation as a priority but on their terms. It’s great to hear so many people are putting away their devices and taking each day as it comes. Wellness travellers love nature, giving back to a community and are genuinely interested in the wellness business they choose to visit. Each type of wellness business is specialised and unique and the variety is as broad as the list is long. Some may escape to a Wellness Retreat. Others want to explore nature. What wellness means to one person is different to another and it’s as simple as enjoying fishing or walking in a serene place like Lake Cooroibah or participating in a sound bathing or yoga class on Shambala Farm in Doonan. Whatever calms your mind, makes you feel good, soothes your soul or reenergises you, do it, because that’s what wellness is all about. To find out more, refer to page 26.
Noosa Radiology utilises the latest in imaging technology for your peace of mind. Our Women’s Imaging Department has been architecturally designed for your comfort and privacy. We provide a complete service in one location. We offer the latest Breast Imaging Technology with Breast MRI and the new Digital Tomosynthesis System with 3D Mammography. These technologies allow our on-site Radiologist to detect any abnormalities, earlier than ever before. With the new Medicare Rebates now available, many women can now access Breast MRI with no out of pocket expenses. You can be confident that you can access a full range of Breast Imaging Services including Breast MRI, Tomosynthesis with 3D Mammography, Ultrasound and interventional procedures including biopsies and FNA’s at Noosa Radiology. Noosa Radiology is your first choice in women’s imaging.
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IN GOOD HEALTH
NEXT LEVEL
Wellness F
resh and empowering, the Holistic Wellness Festival is an event that will turn even the most sceptical into a true believer. This is a curated festival bringing together all the best spiritual leaders and practitioners in the region to help you rejuvenate your mojo and reignite your entire divine being. The Holistic Wellness Festival brings together all the various arms of holistic health, providing the most comprehensive weekend of wellness. The aim of the festival is to turn sick and tired into happy, healthy and whole. Two whole days of clean, nourishing food will be paired with intuitive readings, massage, yoga, energy healing and a whole range of other natural health modalities. The talented tribe of teachers,
Dive into a weekend of wellness with soulful health hacks at the Conscious Life Holistic Wellness Festival. As Jolene Ogle discovers, it’s time to focus on your mind, body and soul. coaches, readers and healers will be on hand to answer questions, interpret auras and recharge chakras. There will also be fitness, food and dance demonstrations and plenty of opportunity to get your soul and body back in balance. A market hall is packed full of guilt-free retail therapy from superfood elixirs to angel oracles and everything in between.
In between sessions and shopping, you can relax and soak up the sunshine and sacred sounds while dining on tasty and healthy treats. The Holistic Wellness Festival is family-friendly with kids free to come along and enjoy the day. Tickets are on sale now and, once you’re through the gate, the entire activities program as well as the uplifting ambience and positive vibes are free!
Conscious Life Holistic Wellness Festival
16/17 MAY 2020
9.30AM 4.30PM TO
VENUE 114 Lake Kawana
114 Sportsmans Pde, Bokarina
SUNSHINE COAST QLD
Exhibitors, Seminars, Workshops, Meditations, Live Music, Healthy Food, Health & Wellbeing, Holistic Therapies, Spirituality, Personal Growth, Organic Environment, Eco-friendly + so much more!
Discover Connect Transform $10pp | $15pp weekend | Kids under 15 Free www.consciouslifeevents.com.au IN Noosa Magazine
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IN GOOD HEALTH
Photos: Sarah Shaw Photography
DON'T MISS Annie Clark Annie is one of the festival’s super speakers, sharing her insights into how we can all regain our sense of self and clarity about our nervous system, our coping mechanisms and manage inevitable stress. Annie uses humour, common sense and simple language to full us up and teach us how to no longer “run on empty”. Kohki Therapy Have you ever heard of Kohki? This traditional Japanese therapy harnesses plant energy from heated incense sticks which is applied to your meridians/ acupoints. This therapy helps to release toxins and recharge life energy, enhance circulation and boost natural healing abilities. Manifest Money Find out how you can naturally attract more abundance into your life with Sandy Forster’s Money Manifesting Workshop. Sandy is a leading Law of Attraction expert, a best-selling author and award-winning entrepreneur. You don’t want to miss this workshop!
The Conscious Life Holistic Wellness Festival will be held on Saturday 16 and Sunday 17 May from 9.30-4.30pm each day. Where: Venue 114, 114 Sportsmans Parade, Bokarina Tickets: From $10 per day or $15 for a weekend pass (plus booking fee)
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IN GOOD HEALTH
Stay
ON TRACK
A new year means new resolutions but how do you stay on track after the excitement of summer? Claire Toone shares her top tips for achieving that new year’s resolution.
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ew Year’s resolutions and goals are a tradition that most people tend to make. We make promises to ourselves around self-care like getting more sleep, eating better and exercising. Yet by March, our New Year motivation starts to ease off and we’re left feeling guilty that we couldn’t stick to our resolution, vowing that next year will be different. So, what’s the best way to keep your New Year’s resolution? Here are my top tips for keeping on track: VISUALISE SUCCESS How does it look and feel? What is the result you want to materialise and achieve? Have a clear picture and see it in your mind to start to create it. START SMALL All long-term goals are achieved by meeting smaller goals. Set
Teaming up with a workout buddy can help keep you accountable. daily, achievable goals that move you towards your bigger goal. Each small success will help motivate you to stick with your goals and resolution. BE CONSISTENT Create a workout schedule for consistency. It takes 60 days to embed new behaviours and patterns into your brain, so a couple of months will work wonders. Putting exercise on your calendar serves as a reminder to move your body regularly and will keep you on track. Treat it as a top-priority appointment and schedule things around it. If you don’t make it a priority, it won’t be done. BE GUIDED Find solutions for your excuses and mentors to guide you. If something is derailing you from moving towards your goal, take the time to figure out a new way of looking at it. If you really
want it, you’ll find a way; otherwise, you’ll find an excuse. BE PATIENT Changes won’t happen overnight so don’t give up if you don’t see progress immediately. There are numerous health benefits to eating well and exercising that you can’t see. Don’t track your progress only with the number on a scale. Notice yourself feeling better, getting stronger and feel the increase in energy and the better sleeping patterns. JOIN WITH FRIENDS Share your fitness goals with friends and family and celebrate your wins. You’ll need a support and accountability team during your journey so you won’t be tempted to ditch your workout. A workout buddy will hold you accountable and will be the motivation you need on the days when all you want to do is lay on the couch and watch TV.
NEW C LI E N T S P E C IA L
s in An y 3 cl as se r fo ks ee 2w
$60
PILATES AND WELLNESS STUDIO Pilates Reformer / Pilates Mat Cardio / Barre / Yoga Group and private sessions available. Book a class through our website at noosaflow.com 203 Gympie Terrace, Noosaville info@noosaflow.com Phone: 5442 4570 IN Noosa Magazine
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GREAT
Mates
IN STEP 02
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So, how is that New Year’s resolution going? If you've lost the fire, Erin Yarwood is here to help us rekindle the flame for a fitter 2020. 01. PLANK HIGH FIVES: Facing each other, get into a nice strong plank on knees or toes. Keep the core locked, body weight forward and clap left hand to left hand, right to right etc. Keep neck relaxed. 3 x 20 claps.
I am sure most people would be in the same boat by admitting defeat to their high hopes of good intentions to start their New Year so why not try teaming up with a buddy to motivate each other? It might be just the push your friend needs, too.
02. BUDDY WALL SIT: Ditch the wall and use your friends back as the wall! This is a great activity to build up trust and strong quads! Keep your core engaged. Hold for 3 x 1 min.
Working out with a mate is a great way to stay motivated because you don’t want to let each other down. You can also tap into your natural competitive nature, egging each other on as you increase the intensity of your workouts. What are you waiting for? Grab your mate and try out these awesome workouts!
03. REVERSE LUNGE FOOT FIVES: This exercise involves balance, coordination and core strength. Start facing each other, then both step back with the left leg into a reverse lunge, then from the lunge come straight up and give each other a foot
high five, then straight back down. Make sure you drive through the front heel as you’re coming up, keep core engaged, chest up. 2 x 10 each leg. 04. HI KNEES: Pick up your heart rate with this fun one. Take it in turns who will put their hands out and who will sprint. Go 10 x 10 seconds alternating (no rest between. As soon as one finishes their 10 seconds, swap over).
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05. PYRAMID PUSHUPS: Facing each other in a pushup/plank position (knees or toes) one person does a pushup while the other holds a plank, then the other does a pushup while the other holds the plank. Then 2 pushups, 3 pushups, and so on. See if you can do 10!
PHOTOS: DAVE GLEESON
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e are smack bang in the midst of a rip roaring (and already zooming!) 2020 with 2019 nothing but a distant memory now and although our intentions are usually good, we quite often leave important things (like ourselves) on the back burner.
TAKE TIME TO LOVE YOUR FEET Book an appointment now with the professionals in footcare at
FOOTPOINT PODIATRY
2/26 Rene Street Noosaville, Qld 4566 | www.footpoint.com.au
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BOOK NOW 5474 0619
online bookings www.footpoint.com.au
Autumn 2020
IN STYLE
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ur days are shorter, our evenings crisper, the sun hangs seemingly lower in the sky. The heady days and excitement of summer abate, and we, as sentient beings, absorb subconsciously what Mother Nature is telling us- time for quiet, for family, for taking stock of what really matters. Our mood settles, a gentle urge to go within , both metaphorically and in body, returns. Our thoughts drift naturally towards hearth and home. As our focus narrows we yearn for togetherness, warmth and inclusion. The season changes, and so too do we change with it, as is the natural order. This Autumn we rejoice in the comfort of family, legacy, tradition and the joy of coming together and preparing our repast. Each generation influences the next as we explore the age-old undertaking of passing down secret heirloom recipes, of preparing meals together in a trusted familial space. We return to our heritage, our home, and our culture; starting our evening with shared food, conviviality and ease, and ending it with the pleasure of music that moves and inspires. In the same way, as we naturally require more substantial attire, we start to dress in a more structured, trusted and enveloping manner. Cosy natural fibres, classic cuts and the dependability of tried and true silhouettes draw us in. Treasured pieces of jewellery with heritage and provenance begin to entice us once more.
Les x
Lesley Clough IN Noosa Fashion Editor @lesleydawnclough
Lesley wears Ruffle Dress from Zephyr, Noosaville; earrings from Soul Sanctuary, Peregian Beach, Ph. 5448 3588; Scarf from Ella & Sunday, Noosaville, Ph. 5455 5656; Shoes from Feet First Footwear, Noosa Heads, Ph. 5447 2211; Elk bag from Stitch Piece Loop, Noosa Junction; Sunglasses from Hammond Optometry, Nambour, Ph. 5476 2333; Bangles from ResArt Designs, resartdesigns.com.
BEHIND THE SCENES It was always going to be fun when the team of Lesley and Chris from My Kitchen Rules (MKR) 2019 reunited to ‘play house’ in the beautiful Noosa abode that was their pop-up kitchen. Chris relished playing the father figure and delighted in making his signature gnocchi, teaching young Ellie how to make the perfect pasta pillows! Playing the daughter role, Ellie is an amazingly-talented cellist who recently returned from playing in Berlin. The exhausted crew were treated to an inspiring cello performance to end the day on a perfect note.
CREATIVE DIRECTOR Lesley Clough @lesleydawnclough HAIR & MAKEUP Craig & Lara Argent @pony_beauty_bar_noosa MODELS Chris Rillo @chris_travel_dine_cook Lesley Clough @lesleydawnclough Ellie Comino PHOTOGRAPHY Paul Smith @paulsmithimages SHOT AT Eyrie House, www.prestigeholidayhomes.com.au
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CHRIS wears hat, bow tie, wristlet and suede travel bag from Mensroom, Noosa Heads and Peregian Beach, Ph. 0497 873 167; Sunglasses from Hammond Optometry, Nambour, Ph. 5476 2333; Shirt and pant from Connor, Noosa Civic Shopping Centre, Ph. 3478 9443; Blazer and leather shoe from Mofo Men’s Apparel; Baguette bag from Weaver Green, Noosaville, Ph. 5231 9805. LESLEY wears hat by Bohemian Sundays; Sunglasses by Options Eyecare, Noosaville, Ph. 5473 0008; Earring and bracelet from Coco & Bliss; Leather jacket and dress from Husk; Shoes from Who Invited Her; Clutch by Pandanus Culture, Noosaville, Ph. 0438 990 404. ELLIE wears earrings by Tres Noosa, Noosa Junction, Ph. 0422 927 700; Sweater and shoe from Big W, Noosa Civic Shopping Centre, Ph. 5343 2100; Skirt from Noosa Juniors; Sunglasses from Hammond Optometry, Nambour, Ph. 5476 2333; Necklace by Noosa Collective, noosacollective.com; String bag from Okanui, Noosa Heads, Ph. 5447 4054; White lantern from Gibsons Noosa, Ph. 5474 1111.
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ur family of three returns home after a visit to the Sunday market, fresh produce procured for a feast later that day. The mother is elegant in a floral asymmetric frock, leather outerwear, ruby red shoes and a felt hat. The father is attired boldly in a raspberry blazer, checked trousers, jaunty bow tie and matching trilby, while the young lady keeps it casual in a soft tie-dye sweater, denim mini and a creamy camel ankle bootie. After a busy week, it’s time now for togetherness, comfort and home.
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CHRIS wears polo shirt by RALPH LAUREN, Sunshine Plaza, Ph. 5479 0217. LESLEY wears earrings by ELLA & SUNDAY, ellaandsunday.com.au; Silk blouse by WHO INVITED HER; Stretch leather pant and bag from HUSK; Black leather boot from DIANA’S OF NOOSA; Wooden bead bracelet from STITCH PIECE LOOP; Jewelled bracelet and scarf from PANDANUS CULTURE, Noosaville, Ph. 0438 990 404. ELLIE wears earring from COCO & BLISS; Top and black shoe from BIG W, NOOSA CIVIC SHOPPING CENTRE, Noosaville, Ph. 5343 2100; Reversible skirt by BOOM SHANKAR; Noosaville, Ph. 5474 2304.
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CHRIS SOLO
CHRIS wears shirt, braces and bow tie from MENSROOM, Noosa Heads and Peregian Beach, Ph. 0497 873 167; Pant from CONNOR, NOOSA CIVIC SHOPPING CENTRE, Noosaville, Ph. 3478 9443.
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n age-old Italian tradition- the passing down of trusted family recipes and cooking techniques from generation to generation. The father shares his pasta making secrets as he teaches the young lady how to roll the perfect gnocchi, mix the lightest dough and cut the fettuccini for the evening meal. He is practically dressed in a smart polo shirt, whilst she dons a deep red scoop neck top and a reversible hand printed mini skirt. The matriarch surveys the scene in stretch leather trousers, the palest of pink silk blouses, a deep merlot beaded handbag and butter-soft black ankle boots.
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other and daughter share the pleasant task of setting a resplendent table as stories and intimacies are shared, bonding the two through the ritual of domestic life. The young lady favours ballet pink, while the mother cocoons herself in fur trimmed cashmere, her ensemble simple, save this incredible piece.
LESLEY wears earrings and necklace from PANDANUS CULTURE, Noosaville, Ph. 0438 990 404; Silk camisole by WHO INVITED HER; Jean and fur trim cardigan from HUSK; Clutch from PANDANUS CULTURE, Noosaville, Ph. 0438 990 404; Shoe from CLO STUDIOS; Bag from SOUL SONG, Noosa Junction, Ph. 5442 8360. ELLIE wears sweater and jean from BIG W, NOOSA CIVIC SHOPPING CENTRE, Noosaville, Ph. 5343 2100; Shoe from FEET FIRST, Noosa Heads, Ph. 5447 2211; Earring from PANDANUS CULTURE, Noosaville, Ph. 0438 990 404. TABLE Placemats and shell candle holder from UNWIND BY DESIGN; Pink ceramic dish and blue coral from COCO & BLISS; Tribal candle from TRES NOOSA, Noosa Junction, Ph. 0422 927 700; Dinnerset, cutlery, glassware , tablecloths and pink linen napkins from GIBSONS HOMEWARES, Noosaville, Ph. 5474 1111.
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1 & 3. Linen dress and belt from Tres Noosa, Noosa Junction, Ph. 0422 927 700; 2. Scarf from Ella & Sunday, Noosaville, Ph. 5455 5656; 4. Earrings by Noosa Collective, noosacollective.com; 5. Sunglasses from Options Eyecare, Noosaville, Ph. 5473 0008; 6. Merrell Shoe from Feet First Footwear; Noosa Heads; Ph. 5447 2211; 7. Bag from Soul Song, Noosa Junction; Ph. 5442 8360.
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31 HASTINGS ST, NOOSA MARINA MIRAGE, GOLD COAST WYSELIFESTYLE.COM.AU Autumn 2020
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o table:all three family members honour the occasion by dressing for dinner. He wears a pale pink dress jacket, light blue shirt and his favourite bow tie as he gallantly pulls out the mother’s chair. The young lady is fresh and comfortable in a red and white striped cotton shirt dress and sweet white sandals, while the mother looks and feels her best in a tiered black and cream full length lace trimmed gown , her feet snugly encased in high heeled leather mules. A trio of stone bracelets, unique earrings and a showstopping cocktail ring add sparkle. Time to dine!
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CHRIS wears jacket and pant from CONNOR, NOOSA CIVIC SHOPPING CENTRE, Noosaville, Ph. 3478 9443; Shirt and bow tie from MENSROOM, Noosa Heads and Peregian Beach, Ph. 0497 873 167; Shoes from FEET FIRST FOOTWEAR, Noosa Heads, Ph. 5447 2211. LESLEY wears cicada earring from SLOW CARTEL, Noosa Junction, slowcartel.com; Bracelet from SOUL SONG, Noosa Junction, Ph. 5442 8360; Ring by AUBREY GEMS, Noosa Junction, aubreygems.com; Dress by WHO INVITED HER; Clutch from PANDANUS CULTURE, Noosaville, Ph. 0438 990 404; Mule by READY OR NOT. ELLIE wears earrings from SLOW CARTEL, Noosa Junction, slowcartel.com; Shirt dress from NOOSA JUNIORS; Bracelet from TRES NOOSA, Noosa Junction, Ph. 0422 927 700; Clutch from SOUL SONG, Noosa Junction, Ph. 5442 8360; Shoe from BIG W, NOOSA CIVIC SHOPPING CENTRE, Noosaville, Ph. 5343 2100. TABLE Placemats and shell candle holder from UNWIND BY DESIGN; Pink ceramic dish and blue coral from COCO & BLISS; Tribal candle from TRES NOOSA, Noosa Junction, Ph. 0422 927 700; Dinnerset, cutlery, glassware , tablecloths and pink linen napkins from GIBSONS HOMEWARES, Noosaville, Ph. 5474 1111.
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ELLIE wears sunglasses from HAMMOND OPTOMETRY, Nambour, Ph. 5476 2333; Striped top, jean and white sandals from BIG W, NOOSA CIVIC SHOPPING CENTRE, Noosaville, Ph. 5343 2100; Clutch from SOUL SONG, Noosa Junction, Ph. 5442 8360; Pendant earrings by NOOSA COLLECTIVE, noosacollective.com.
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05 1. Sunglasses from Options Eyecare, Noosaville, Ph. 5473 0008; 2. Leather jacket from Husk; 3. Earrings from Pandanus Culture, Noosaville, Ph. 0438 990 404; 4. Cork clutch by eco Luxe Australia, ecoluxeaus.com.au; 5. Frankie4 shoe from Feet First Footwear, Noosa Heads, Ph. 5447 2211; 6. Morgan stripe dress, wYse, Noosa Heads, Ph. 5415 1150.
Cnr Thomas Street & Gympie Terrace, Noosaville 0438 990 404 www.pandanusculture.com
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ow it’s the young lady’s time to shine. She takes her place at the cello, works her way through warmup, and delights her parents with a post-dinner concert at home. Again, family meets cultural tradition as the strains of Bach, Vivaldi and Beethoven fill the familial space. The young lady wears a fine lace blouse and matching boots and velvet skirt in deep crimson. Gold sequin harem pants and a white English lace (broderie anglaise) blouse is the evening dress of choice for the mother, dad wears a bold combination of pink and black as they sip on a glass of fine red and enjoy the timeless melodies of the classical music. This Autumn evening belongs to this beautiful family, and to all.
CHRIS wears shirt and trouser from OKANUI, Noosa Heads, Ph. 5447 4054; Bow tie and jacket from CONNOR, NOOSA CIVIC SHOPPING CENTRE, Noosaville, Ph. 3478 9443; Shoes from FEET FIRST, Noosa Heads, Ph. 5447 2211. LESLEY wears Broderie Anglaise blouse by WHO INVITED HER; Sequin harem pant from FLANNEL; Studded slide from FEET FIRST FOOTWEAR, Noosa Heads, Ph. 5447 2211; Earring and cocktail ring from AUBREY GEMS, Noosa Junction, aubreygems.com. ELLIE wears lace blouse by Noosa Juniors; Bracelet and earring by TRES NOOSA, Noosa Junction, Ph. 0422 927 700; Red velvet skirt and boot from BIG W, NOOSA CIVIC SHOPPING CENTRE, Noosaville, Ph. 5343 2100. HOMEWARES Pink floral cushion and throw by UNWIND BY DESIGN; Raspberry velvet throw by ZEPHYR; Striped cushion and throw by WEAVER GREEN, Noosaville, Ph. 5231 9805; Pink ceramic dish and blue coral from COCO & BLISS; Light balls in white and silver from Gibsons Noosa, Noosaville, Ph. 5474 1111.
MENTION THIS AD INSTORE TO REDEEM $10 OFF YOUR FIRST PURCHASE*
Shop 2B/5 Hastings Street 9am - 5pm Monday - Sunday Menswear | Boyswear | Accessories OKANUI.COM Escape The Everyday *Offer valid to June 30, 2020. Only on Okanui branded products. You must include your email to redeem the offer
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HAIR
MAKEUP
TANNING
International & Celebrity Stylists | Bookings: 07 5449 7906 | 8 Thomas Street, Noosaville
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r e n g i s e D ACCIDENTAL
Glenda Brownlow never intended to enter the fashion industry but now, more than 20 years after selling her first designs at the local markets, Mensroom Clothing and Accessories is the go-to for stylish, comfortable and affordable men’s fashion.
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lenda’s first foray into the world of fashion was in the 80s when she managed a women’s fashion store in Double Bay, Sydney. She never dreamed of a career within the industry but now, all these years later, Glenda’s forged a reputation as one of the region’s leading designers for men’s fashion. “It was through a change of circumstances that I found myself in fashion. I would never say I set out to be in that industry,” Glenda explains. “I saw an opening in the market and followed it.” It was a chance meeting with a couple from India that led Glenda to discover a world of beautiful fabrics, unique designs and fashion styles that she still incorporates into her ranges. “I had a real love for yoga and visiting India. In fact, I still have that same love and visit India regularly,” Glenda says. It wasn’t long before Glenda had learnt the basics of design and manufacturing. Eager to start her own line, she set off on the journey to the creation of Cottonworx, a leading men’s fashion label designed right here in Noosa. “The Indian couple introduced me to a manufacturer and that is the same manufacturer I use today,” Glenda reveals. “In that time, my manufacturer has become very huge working with brands such as French Connection. But, because we’ve been working together since the 90s, I have stayed on with him
IN Noosa Magazine
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Mensroom by
cottonworx
PHOTOS: DAVE GLEESON
menswear
even though my account is small in comparison. I’m lucky to work directly with him.” Mensroom by Cottonworx offers men a stylish solution to comfortable dressing. With a range of cotton and cotton/linen blend shorts, shirts and pants, it’s easy to be comfortable and look good. Glenda’s designs are timeless, rarely prescribing to trends in an effort to make sure the range appeals to a wide range of buyers.
100% COTTON & LINEN SHIRTS & PANTS
“I focus on good quality fabrics and classic design rather than trends,” shesays. “My pieces are the kind that people wear for years. They become the wardrobe favourites.
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LOCALLY-DESIGNED – CASUAL & TIMELESS – CLASSIC CUTS A UNIQUE RANGE OF GIFTWARE, BAGS, BELTS & WATCHES, JEWELLERY & ACCESSORIES
“Women’s fashion is always changing, whereas men’s fashion for me is all about the fabrics and the feel of the clothing.” When it comes to dressing men, Glenda says it’s about choosing pieces that fit their lifestyle.
NOOSA HEADS 1 Hastings Street
“I look at the type of person he is and the type of lifestyle that he lives. I try to get him involved by showing him some outfits and letting him try it on to see how comfortable he feels,” she says.
(Beachside, Woods end of Hastings St)
PEREGIAN BEACH Peregian Village Square (next to Periwinkle)
“Most men always come back to get some more pieces because they love them so much!”
EUMUNDI Eumundi Emporium + Eumundi Square (Wed, Fri, Sat)
To complement the fashion, Glenda also sources unique gifts and accessories from hats and bags; cufflinks, bow ties and jewellery; to antique and retro-inspired gifts or grooming products, Mensroom is all about... well, the man!
P 0497 873 167 www.cottonworx.com.au
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01. Blouse from Flannel; 02. Glasses from Options Eyecare, Noosaville, Ph. 5473 0008; 03. Earrings by ResArtDesigns, resartdesigns.com; 04. Pant from Ella & Sunday, Noosaville, Ph. 5455 5656; 05. Sunglasses from Hammond Optometry, Nambour, Ph. 5476 2333; 06. Scarf from Soul Song, Noosa Junction, Ph. 5442 8360; 07. Isola Dress by Boom Shankar, Noosaville, Ph. 5474 2304; 08. Sneaker from Feet First, Noosa Heads, Ph. 5447 2211.
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01 & 06. Shirt and Short from Okanui, Noosa Heads, Ph. 5447 4054; 02. Hat from Slow Cartel, Noosa Junction, slowcartel. com; 03. Glassses from Options Eyecare, Noosaville, Ph. 5473 0008; 05 & 07. Birkenstock Sandals and Shoe from Feet First, Noosa Heads, Ph. 5447 2211; 06. Shirt by Mensroom, Noosa Heads & Peregian Beach, Ph. 0497 873 167.
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MISCHIEF HAIR + BEAUTY Experience the Difference with N o o s a ’s P r e m i e r H a i r S a l o n . -Goldwell Colour Specialists -Expert Stylists -Quality Service & Products
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S H O P 1 2 , 1 8 T H O M A S S T R E E T, N O O S AV I L L E | 5 4 4 9 8 5 3 5 | 99
@getin2mischiefnoosa Autumn 2020
IN FASHION
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01. Sunglasses from Hammond Optometry, Nambour, Ph. 5476 2333; 02. Leigh top and Palazzo pant by wYse, Noosa Heads, Ph. 5415 1150; 03. Crossbody Bag from Tres Noosa, Noosa Junction, Ph. 0422 927 700; 04. Beaded Necklace from Soul Sanctuary, Peregian Beach, Ph. 5448 3588; 05. Earrings from Ella & Sunday, Noosaville, Ph. 5455 5656; 06. Frankie4 sneaker from Feet First, Noosa Heads, Ph. 5447 2211; 07. Sunglasses from Hammond Optometry, Nambour, Ph. 5476 2333; 08. The Mumsie Overalls by The Mumsie; 09. Bangle by ResArtDesigns, resartdesigns.com; 10. Earrings by Noosa Collective, noosacollective.com; 11. Shirt from Soul Song, Noosa Junction, Ph. 5442 8360.
IN Noosa Magazine
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IN FASHION
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01 01. Earrings from Pandanus Culture, Noosaville, Ph. 0438 990 404; 02. Sweater from Flannel; 03. Necklace by Noosa Collective, nooscollective.com; 04. Short from Boom Shankar, Noosaville, Ph. 5474 2304; 05. Sunglasses from Hammond Optometry, Nambour, 5476 2333.
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Autumn 2020
IN FASHION
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01. Sunglasses from Hammond Optometry, Nambour, Ph. 5476 2333; 02. Blouse from Boom Shankar, Noosaville, Ph. 5474 2304; 03. Earrings by Noosa Collective, noosacollective.com; 04 & 05. Necklace and Skirt from Pandanus Culture, Noosaville, Ph. 0438 990 404; 06. Frankie4 Shoes from Feet First, Noosa Heads, Ph. 5447 2211; 07. Dress from Soul Song, Noosa Junction, Ph. 5442 8360; 08. Glasses from Options Eyecare, Noosaville, Ph. 5473 0008; 09. Bangles by ResArtDesigns, resartdesigns.com. 06
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01. Earrings from Slow Cartel, Noosa Junction, slowcartel.com; 02 & 05. Dress and Shoes from husk; 03. Cork Bag from eco Luxe Australia, ecoluxeaus.com.au; 04. Necklace from Tres Noosa, Noosa Junction, Ph. 0422 927 700.
Celebrate of family eyecare excellence
Be Spectacular in 2020
Receive $100 gift voucher towards your next purchase When you purchase a complete frame and lens pair of spectacles. T & Cs apply. Ask in store or visit the website.
14/18 Thomas St Noosaville, QLD 4566 (07) 5473 0008
www.optionseyecare.com.au
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Autumn 2020
INDEX
SOULSONG
MENSROOM BY COTTONWORX The destination for 100% cotton clothing designed in Noosa and matched with great accessories, shoes, hats and men’s giftware. cottonworx.com.au
PANDANUS CULTURE Discover homewares, fashion and accessories as unique as you, as well as furniture designed and crafted right here in Noosa.
Timeless, easy-to-wear and 100% cotton. Stunning Elements Collection in traditional hand block prints. soulsonglife.com
pandanusculture.com
TRÈS NOOSA
SLOW CARTEL
Feel the sand between your toes at Très Noosa as you explore handmade wares and unique coastal offerings in this one-of-a-kind store.
Carefully curated homewares, clothing and accessories chosen for their style and ethical production. Quality wares gathered slow, on purpose.
Designed to embrace the free spirited and inspired by the colourful saris of India, Boom Shankar is the fresh pop of colour every wardrobe needs.
tresnoosa.com
www.slowcartel.com
boomshankar.com
AUBREY GEMS Crafting precious jewels for the modern woman. Aubrey is a stunning space bursting with beautiful jewellery. Browse the range from delicate thread earrings to stunning statement rings. Create your own narrative with AUBREY.
wYse LIFESTYLE Natural, eco-friendly and Australian made. wYse is the perfect travel companion. Nothing in the world feels like wYse. wyselifestyle.com.au
aubreygems.com IN Noosa Magazine
BOOM SHANKAR
OKANUI NOOSA Established in 1978 Okanui was created for people passionate about escaping the everyday. okanui.com
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INDEX
BUTTERSCOTCH CASTLE
ARVIA ACTIVE Arvia Active is a luxury fashion, eco-conscious swim and activewear label inspired by life by the beach. arviaactive.com
From Noosa to the catwalks of New York, Butterscotch Castle epitomises Slow Fashion using deconstructed shirts to create beautiful outfits. butterscotchcastle.com.au
NOOSA COLLECTIVE Capture your personal journey and create jewellery to remember with Noosa Collective, where it’s all about the precious connection between family, friends, experiences and adventure. noosacollective.com
ECO LUXE AUSTRALIA
ResArtDesigns
ella & sunday create beautiful clothing you can wear every day. Layer and reimagine these stunning pieces crafted from natural fibres.
Sustainable luxury vegan CORK handbags designed & handcrafted in Noosa. Shop the collection online or create your own CORK handbag in colours that celebrate your unique style & personality.
Stunning jewellery created by hand here on the Sunshine Coast using bio-resin and 100% sustainable & recycled Australian silver. All natural inclusions are locally and ethically sourced.
ellaandsunday.com.au
ecoluxeaus.com.au
resartdesigns.com
ELLA & SUNDAY
FEET FIRST It’s time to put your feet first with stylish and comfortable footwear from Feet First Footwear, the must-see stockist for all your favourite brands
HAMMOND OPTOMETRY
SOUL SANCTUARY
Our boutique optometry practice stocks the latest in designer eyewear and sunwear for the individual in you.
Discover an oasis for relaxed, comfortable and stylish fashion crafted for our cool, coastal lifestyle.
feetfirstfootwear.com.au
hammondoptometry.com.au
soulsanctuary.net.au
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Autumn 2020
IN DEX
LIPSTICK LANE Home of #imadeitmyself workshops alcohol ink, abstract art clutches, weaving, exciting boho luxe crafts coming your way & much more! Creative therapy is the new black - let's play ladies!
CRYSTAL HAMPERS
RAY SMITH
Empower yourself or loved ones with a Special Purpose or Zodiac hamper of crystals for birthdays, life’s journeys or when flowers aren’t enough.
Drawing on his affinity with the ocean, wind and sky, Ray Smith creates intricate wavescapes that evoke the passion and fury of the ocean around us.
lipsticklane.net
crystalhampers.com.au
bluiota.com
WEAVER GREEN
JULIA CARTER GALLERY
SOULNOOK ART
Expertly crafted from recycled single-use plastic bottles, discover a unique range of luxe indoor/outdoor soft furnishings made from eco-friendly woven textiles.
Meet the artist; bask in the atmosphere; and experience the optimism, energy and joy of Julia’s works in this light, bright gallery space.
Soulnook Art is the perfect addition to a hen’s party, team building day or a girl’s weekend away. Learn a new skill, sip wine and have fun!
weavergreen.com.au
juliacarterartist.com
soulnook.art
BUTTER FACTORY POTTERY STUDIO MEMBERSHIP
ART TOURS NOOSA
HELEN PEEL ARTIST 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. helenpeelartist.com IN Noosa Magazine
New $35 annual studio membership plus $10 day. Wheel work, hand building or self-directed projects, the Butter Factory Pottery Studio is for you. Tuesday to Sunday 9.30am – 3pm butterfactoryartscentre.com.au 106
Cruise from Hastings Street to the Hinterland, enjoy bubbles and beer and discover the most intriguing artists and their galleries in the stunning Noosa region. arttoursnoosa.com
s e p a c s a Se
IN THE BLUE
SALTY
Since moving to Noosa, former Los Angeles industrial designer Ray Smith has turned his gaze to his true passion – the bursting ocean in all its wild beauty, as Jolene Ogle discovers.
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hen reflecting on his youth, local artist Ray talks of days spent surfing the South African coast. Ray captured his adventures artistically, sketching the sand dunes and bushscape in pen, ink and water colour. Ray found his way to art school but ultimately, a career as an industrial designer awaited this surfie – although he never let his passion for the ocean waver. “As an industrial designer in California for 30 years, I worked on a broad range of consumer product design and strategic branding,” Ray recalls. “I have spent much of my professional life creating and developing ideas for the products of consumerism.
“My chosen field of work demanded discipline, creative vision, and professional integrity, and to balance this I fostered my love of ocean, wind, and sky through surfing. I have travelled the world with one eye on design and the other on local surf breaks.” After moving to Noosa in 2008 with his family, Ray says the unique combinations of local geography captured his imagination and sent his mind “soaring”. “The natural visual aesthetic of the region inspires my wavescape paintings,” Ray says. “Using acrylic and multi-media, and a locally influenced colour pallet, I have sought to create simple graphic
Ray Smith Original Artwork
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compositions that evoke calm and tranquility, mood and atmosphere. “Crafting interpretive abstract areas of textured color, punctuated with an imaginary single wave peeling off through the composition, I have re-imagined a surfer’s and swimmer's unique viewpoint from water level.” Ray’s unique works have no horizon line, so the viewers’ focus is drawn to the dynamic energy of the wave form created by swell, groomed by ocean floor contour and wind. “The infinite combinations of these primal elements are the subject of my obsession, expressed through my art form,” Ray says.
M. 0401 392 528 Autumn 2020
IN THE REAL NOOSA
A REAL
Taste
OF NOOSA
In a studio somewhere in Noosa, a ceramicist is currently putting the finishing touches on a special dinner set that will be used by, and gifted to, lucky diners at the Real Taste of Noosa event. It’s all about creating an immersive food experience that celebrates local, as Jolene Ogle discovers.
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host of avid foodies have come together to create the best Noosa dining experience possible, offering diners: A Real Taste of Noosa. Editor-in-Chief Deb Caruso, local chef Matt Golinski, Butter Factory Arts Centre coordinator Alicia Sharples and Cooroy Future Group Inc have teamed up with 16 local potters, performers and producers to create a fully immersive dining experience with an all-Noosa lineup: from the food to the drinks and even the dinnerware. The three courses will be served on handcrafted pottery and pulled straight from the pages of Deb and Matt’s soon-tobe-released cookbook, Tastes of Noosa: a collection of recipes from Noosa’s best chefs, restaurants and producers. From the start, guests will be immersed in a full Noosa experience. Starting with local artisan gin; award-winning beers from Heads of Noosa and specialty wine on arrival as they mingle amongst the local art on display. Yes - even the wines have a local link with a lad who grew up surfing in Noosa, serving up the wine! Sam Coverdale is the lauded winemaker at Polperro/Even Keel and he will again match his superb wines to the dishes (and catch a few surf breaks in between). IN Noosa Magazine
Held as part of the Noosa Eat & Drink Festival, the dinner is a chance to truly shine a light on all things Noosa from the produce on the plate to the drinks, artistic performances, and even the dinner set that diners will take home with them (washed, wrapped and placed in the signature jute bag, of course!).
profit organisation, and this fundraiser will hopefully contribute to a much needed, upgraded larger electric kiln to service our growing pottery community in our Pottery Studio,” she said. Last year, diners were treated to live local performances from local artists. “If you book one key event for this year, please make it this one,” Deb says. “Not only do you get more value-for-money
Not only do you get more value-for-money with memories you can cherish forever but you are also supporting our community. Last year's event sold out with rave reviews. In the spirit of generosity that both Deb and Matt embrace, the event was a fundraiser for Cooroy Butter Factory Arts Centre who also invested in infrastructure upgrades to prepare the historic space for such a iconic event. Cooroy Future Group Inc (who manage the Butter Factory) president Carol Watkins said the organisation was excited for the return of A Real Taste of Noosa. “Cooroy Future Group Inc is a not-for-
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with memories that you can cherish forever but you are also supporting our community. “A Real Taste of Noosa is a chance for diners to really experience the bounty of the region - as well as being the first to get their hands on the cookbook, signed by Matt Golinski, before we release it to the wider public.” This exquisite evening of local produce and art will be held in the ethereal Butterbox at the Butter Factory Arts Centre (BFAC) where the soaring ceiling, expansive open-plan layout and huge windows create a space perfectly suited to such an immersive dining experience. Tickets selling fast! Tickets start at $225 (plus GST and booking fee). Valued at $420. Visit www.noosaeatdrink.com.au/ schedule/a-real-taste-of-noosa
IN THE STUDIO
PEACESONG STUDIO
SPUN MUD
Working with clay has always brought Wakako Motoike peace. With a background in art therapy, Wakako appreciates how working with clay can be grounding, centering and uplifting - what a gift from the earth! “Nukumori� is a Japanese word for a feeling of warmth and coziness and Wakako hopes that her everyday wares bring nukumori and a bit of joy to the hearts of those who use them.
Being a maker of clay objects is very rewarding, Rebecca Lindemann reveals. She says it is a romantic and well respected way to make a living, as well as challenging and the possibilities are endless. Rebecca spends her days in her off-grid home studio at Mothar Mountain creating functional vessels for Spun Mud market stalls in Eumundi and Brisbane. She loves that the pots are artful and practical and that they can transform our connection with food and create rituals. www.spunmud.com.au
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ELLEN APPLEBY
CAROL WATKINS
The diversity of wildflowers in the Cooloola area inspire the works of Ellen Appleby. These dinner sets are decorated with drawn images of Wedding Bush, Boronia, Christmas Bells and other native flowers. They are applied using a transfer printing technique on clay and are durable and dishwasher safe. Ellen has been a practising ceramic/ mixed media artist for over 10 years, and is strongly influenced by the nature of the Sunshine Coast.
Carol has been working with clay for 15 years. She loves to experiment and works predominantly with alternative firing methods such as raku, naked raku and saggar. She constantly pushes her known boundaries so her techniques using combustibles, oxides, various atmospheres, hand made glazes and organic materials such as sea weed, horsehair and snake skins ensure no pots are ever the same.
www.ellensappleby.com.au
www.hinterlandceramics.com
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carol_watkins_ceramics Autumn 2020
IN THE STUDIO
MADE IN MUD
JULIE WALL
With each piece Billie Sivek makes, she envisions the life it will have, whether it'll be a vessel for a heartwarming curry shared over a dinner table of smiling faces or a vessel for a comforting cup of tea on a cold morning. From making pottery in her garden 3 years ago to now working from a small studio, Billie is still finding something new to learn about the clay and she is still inspired every time her hands touch the clay.
Julie Wall loves to pursue her passion of creating and teaching ceramics in all its forms. Travel has influenced her practise and she is particularly influenced by the religious/spiritual aspect of ceramics and the different effects of impressions and glazes. She has also used different methods of texturing ceramics to impart design and interest and using different glazes and firing methods to complete her works.
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NOOSA CLAY
KERRY SANDERS
Noosa Clay originated among the trees of Little Cove. Inspired by the surrounding natural beauty, each individual piece is handcrafted and fired onsite in the studio. Every series embodies different elements of the diverse natural landscape and reflects its unique beauty from the ocean to the bush. Creator Karen Fullwood uses a vast array of different clays, glazes and techniques to produce a true variety from raw and organic to contemporary minimalist ceramics.
A ceramic artist originally from Victoria now living and practicing in the Sunshine Coast, Kerry Sanders is currently working on hand built functional ware as well as sculptural pieces. Kerry is influenced by the raw elements, specifically by the earth, wind and wildness of the ocean. Her beautiful plate series with their organic form will reflect these notions.
www.noosaclay.com.au
www.hartfiredesigns.com
Noosaclay IN Noosa Magazine
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IN THE STUDIO
KIM WALLACE CERAMICS
MARJORIE MARTIN
Kim Wallace Ceramics is a boutique ceramics studio based in Noosa. Kim Wallace's works are a collection of functional and decorative objects made entirely by hand, from plates and bowls to vases and reusable takeaway cups, that are as beautiful as they are useful. All Kim Wallace pieces are made in-house and by hand using clays sourced from our Australian landscape.
Living on an isolated property as a child gave Marjorie Martin the freedom to escape to a nearby creek to enjoy creating clay objects. Many years later, she found clay again when a group of like-minded women in her area formed a pottery group and endeavoured to learn pottery from a book. Tutors were sought and many mistakes made finally followed by success. Ceramics is an ever expanding and learning process and sometimes what seems a disaster can be a great learning experience.
http://kwceramics.com.au KimWallaceCeramics
kimwallace_ceramics
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MERRIE TOMKINS
MICHAEL PUGH
Merrie Tomkins is a multi-award-winning community based ceramic artist. Her practice spans over three decades and presently specializes in hand built sculptural and functional ware. Merrie’s work is engaging, connecting with her intuition and exploring deep within to express the fusion of the inner child and spirituality.
Michael established his first studio in Buderim in 1971. His affinity and passion for clay and fire has seen his work progress and evolve in technique and style. He has traversed the world in his quest for exploration and insight and has exhibited in both Australia and abroad. Michael can be found today, in his beautiful studio Middle Earth, in the rainforest of Buderim.
www.merrie-tomkins.com
www.michaelpughpottery.com.au
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Autumn 2020
IN THE STUDIO
PAULA BOWIE
SANDRA ROBERTSON
Working with clay is a daily passion for Paula Bowie who describes it as a place of peace and meditation. Paula's studio practice involves wheel thrown tableware, and also making large vessels, using her unique textural surface, and handbuilt appendages. These vessels are influenced by ancient geological digs, and this reflects in Paula's work which involves experimenting with different clays, slips and glazes.
Sandra’s pottery practice is forever growing, changing and challenging. So too is the size of her pots; lately it’s bigger the better. Decoration is varied with multi-layered slips and local ash glazes. Firing only once is the challenge, along with kiln capacity that keeps her focused on size. Whilst the scope of Sandra’s work is mainly throwing on the pottery wheel, it provides endless variations to apply her inspiration and design process.
palmerdust@gmail.com
http://www.sandrarobertson.com.au
Paula Bowie
Paula_Bowie_ceramics
sandra.robertson.ozeartcraft
sandrarobertson_potterydesigns
SHELLEY CERAMICS
TANIA EDWARDS
Being born into a family of artist’s, and especially potter’s, Shelley always had her hands in mud! Always moulding and manipulating clay, it was a natural transition to working in ceramics as a career. Shelley still loves clay and feels blessed to spend her days dreaming and creating her next dinnerset. Shelley says she loves the unity between the soul that lives in a pot and the connection the user feels in the daily ritual of life.
From her studio in the Noosa Hinterland, Tania Edwards fires a range of functional and sculptural work in a large Japanese Anagama wood fired kiln. She uses collected firewood from her property as well as scrap timbers from a local sawmill. Tania also collects her own wild dug clay from the property and blends it to produce a robust and beautiful clay body. This imbues each piece with a taste of Noosa hinterland; her pots are of the local earth and fired with local timbers.
shelleyceramics IN Noosa Magazine
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A REAL TASTE OF
NOOSA
Friday 15th May Cooroy Butter Factory, 7.00pm Be the FIRST to experience the Real Tastes of Noosa with an immersive celebration of local food, artisan drinks and special performances by local artists. Beautifully set in the Cooroy Butter Factory Arts Centre, your 3-course feast with matching wines, will be served on your very own handcrafted dinner setting created by local potters featuring dishes from the Tastes of Noosa cookbook. Take home your pottery setting plus a signed copy of the first ever edition Tastes of Noosa cookbook curated by Matt Golinski and IN Noosa Magazine; as well as a bottle of signature gin, all presented in a souvenir jute bag. INCLUDES: Three Courses + canapÊs Award-winning Heads of Noosa Beer Artisan Gin Polperro | Even Keel Wines Signed Tastes of Noosa cookbook – first release! Three-piece handcrafted pottery set Signature bottle of locally-made artisan gin Entertainment by local artists Set in the Butterbox of the Butter Factory Arts Centre
BOOKINGS: www.noosaeatdrink.com.au/schedule/a-real-taste-of-noosa For more information: www.tastesofnoosa.com.au
IN THE ARTS
DRAWING WITH
CARDBOARD
Michael Brennan explores the art of bringing everyday scenes to life using everyday materials.
Daniel Agdag Sets For a Film I’ll Never Make Cardboard (dimensions variable)
IN Noosa Magazine
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magine 1,287 scalpel blades.
That’s how many Daniel Agdag blunted or snapped while meticulously and labouriously hand-cutting more than 2,500 sheets of recycled cardboard to craft and assemble the multitude of elaborate set pieces and unique props for his stop-motion animated short film, Lost Property Office. It is just one of eleven works in his exhibition, Miscellaneous Assemblies, at Noosa Regional Gallery. Most of the works in the exhibition are sculptures, however a screening of Lost Property Office brings to life these painstakingly constructed objects in a way that is both spectacular and dispiriting. The 9 minute and 45 second film (requiring 24 fastidiously arranged and exactingly-lit photographs to be taken for every second of animation) follows the working day of Ed, the custodian of a large train station’s Lost Property Office. Ed’s is a lonely existence though, and like the errant objects he presides over in his office, his necessity appears moot in a world seemingly outside of his orbit, in constant motion and ruled by bureaucracies and systems. The sentiment of the film subtly weaves its way through the rest of Agdag’s sculptural works as well. Art Deco and post-industrial motifs adorn fantastic structures and contraptions made almost exclusively from monochromatic and sepiatoned cardboard. Incredulous flying machines seem to have been fashioned from repurposed nautical craft and other found mechanical parts. Suitcases sprout indeterminately-purposed trumpets and piping that far exceeds their capacity. Multi-storey buildings complete with scaffolding, signage and working lights have been assembled brick by brick. Each of these objects are
peppered with secretive iconography and symbols – clues to other narratives that the artist finds intriguing and which extend the meaning of his work.
Agdag says that he’s often unsure what the objects he assembles are going to look like when they are complete. The diligent and systematic approach to making these sculptures seems, ironically, to be a condition of being that Agdag’s works try to escape from, or at least nostalgically lament. Likewise, the medium of cardboard, its utilitarian aesthetic qualities and the place it and other paper products have historically occupied in offices and bureaucratic organisations, somehow adds an undercurrent of detached melancholy that seeps into these otherwise stunning sculptural works. Agdag says that he’s often unsure what the objects he assembles are going to look like when they are complete, formulating their appearance as he goes along. He’s described the process as ‘like drawing with cardboard’ – a staggering idea when you think of the hours of labour and incredible detail that goes into each work. To not know the larger purpose or outcome of each cut must require an incredible faith in the process. Then again, the number of seemingly unconnected repetitive tasks that take place in offices all around the world on a daily basis are scarcely reflected on by those who carry them out. 115
Autumn 2020
PHILLIPS
PROLIFIC
IN DESIGN
Since launching a year ago, Phillips Gallery has been busy collaborating with big-name brands, launching Art Tours Noosa and so much more. Jolene Ogle discovers what is in store for this impressive family-run gallery.
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estled in the hinterland is a stunning gallery packed full of pop art all created by the world-famous Peter Phillips. Last year, coinciding with this prolific artist’s 80th birthday, Phillips Gallery was launched in style as part of Noosa Food & Wine Festival - and has been blowing the socks off the local art scene ever since.
Phillips has teamed up with local gin distillery Fortune, creating limited edition designs for their bottles, as well as Happy Socks where he created cool sock designs for this popular brand. Another collaboration with a big brand is launching in 2021 and we’re excited to see what is to come! Art Tours Noosa was launched in December 2019, offering local and visiting art lovers the chance to explore and discover artisans throughout Noosa’s coast and hinterland – they can even jump in a helicopter for part of the tour! In January, a key painting by Phillips, Zone II, was added to the National Gallery of Australia (NGA) in Canberra. Painted in 1994, Zone II is part of Phillips’ self-proclaimed Patchwork series, a set of collage paintings he began to make in the mid-1990s. In 2015 it was featured by the BBC as part of it’s BBC Four Goes Pop!. Now, this iconic work will be on show for everyone to see. Phillips and his daughter Zoe have also teamed up to create a special project that was originally imagined in the 1960s by Phillips and fellow pop icon Gerald Laing. Originally, Hybrid was an “ideal art object” with art to be generated from the results compiled from questionnaires taken by artists, curators, critics and collectors. Hybrid 2.0 is a reimagining of this idea with Laing’s sons also taking part. Hybrid 2.0 has electronically collated the information and the final artwork is to be unveiled at the Lévy Gorvy gallery in London in April.
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IN THE ARTS
Originally, Hybrid was an “ideal art object” generated from the results compiled from questionnaires taken by artists, curators, critics and collectors. All the proceeds from the sales of this special edition of work will be donated to Wildlife Warriors as part of the bushfire relief effort – a subject close to Zoe’s heart after she and husband Read lost their Portland home to fire in 2013. Phillips Gallery will also return to Noosa Eat & Drink, hosting a special dinner named Plated Art on Sunday 17 May at 3pm. Three-hatted chef Mark Best will be partnering with The Ohana Group’s Ryan Fitzpatrick to create an art-inspired roaming menu. You can find all the event details at noosaeatdrink.com.au. There is no rest for the creative, it seems! We’re excited to see what the next 12 months have in store for this inspiring family of creatives.
CAREFULLY CURATED ART TOURS FROM HASTINGS STREET TO THE HINTERLAND Art Tours Noosa offers an exclusive behind-the-scenes look at Noosa’s most intriguing artists’ studios and galleries. Now featuring a private reception at the Phillips Gallery, the studio of pre-eminent POP artist Peter Phillips, as seen in TIME, Australian Traveller, NY Times, AFR, the BBC and more. Every tour is accompanied by award-winning bubbles and beer and may be customized to suit your interests. Enjoy the cultural side of Noosa.
0424 456 877
arttoursnoosa.com
info@arttoursnoosa.com
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@arttoursnoosa
Autumn 2020
IN THE FACTORY
y r o t c a f e th
FRIDAYS AT
A host of alternative and talented creatives poured into the Butter Factory Arts Centre for the 40 Under 40 exhibition in January. Now, the Butter Factory Arts Centre wants to welcome back Noosa’s youthful art crowd for creative nights under the stars. Jolene Ogle finds out more.
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he opening of the 40 Under 40 exhibition, co-curated by Amanda Bennetts and Butter Factory Arts Centre (BFAC) coordinator Alicia Sharples, set a new attendance record at the BFAC. More than 400 people squeezed into the Factory to view innovative, thoughtprovoking and sometimes erotic artworks created by 40 local artists aged under 40. The swell of excitement about the exhibition confirmed Alicia’s suspicions that there was a lack of space for young artists to showcase their works. “We heard a murmur the opening way going to be big, but we could never have guessed it would be this huge,” Alicia said. “Seeing all the young people there, some who had never visited before, was great. They made the space their own and it was awesome to see them embrace the IN Noosa Magazine
BFAC as their place,” she said. Alicia said the best part of the opening was watching the older audience look enlivened and excited about the fresh art they were seeing on the walls and plinths throughout the gallery. “It seems like people were hungry for this exhibition,” she says. “Young people were excited to support fellow younger artists and they seemed to love having a vibrant cultural event to enjoy in the hinterland.” In response to such a successful opening, Alicia has announced the BFAC will host Fridays at the Factory where local creatives can come along, grab a beer or wine and learn a new skill. From collage animation to pottery, life drawing and spoken word, there will be a host of artistic forms on show. 118
As 40 Under 40 co-curator Amanda explains, it’s important to harness local talent before youngsters move out of the shire. “We need to create culture in our Hinterland that is worthy of younger artists staying in the area,” she says. “We should support younger artists in all the various art forms.”
JOIN IN The first Fridays at the Factory will be held on Friday 17 April from 6pm at the Butter Factory Arts Centre, 11a Maple Street, Corooy. Everyone is welcome to come along to sip beer and wine, meet like-minded people and learn a new skill!
ARTS RADAR
IN THE ARTS
As the weather cools down, it’s time to hide away in a gallery and feast on delectable delights from a wide range of artists.
NOOSA REGIONAL GALLERY UNTIL 26 APRIL MARY MACQUEEN - A RETROSPECTIVE Drawn from both private and public collections Australia-wide, this retrospective exhibition surveys the life and works of modern Australian artist, Mary Macqueen.
THE SPACES BETWEEN THE TREES ROSIE LLOYD-GIBLETT The flow of water, Mother Earth, family connections and the necessity to create in response to life experience is what defines Rosie Lloyd-Giblett's colourful works.
1 MAY - 14 JUNE (FURUSATO): PATTERNS FROM PILGRIMAGE ELYSHA REI Rei's works draw upon her mixed heritage and lived experiences between places, cultures and communities. MISCELLANEOUS ASSEMBLIES DANIEL AGDAD Primarily working by hand with cardboard, Agdad's fantastical sculptures of machines, gears and technological structure are symbolic self-analysis. 9 Pelican Street, Tewantin Ph 5329 6145 noosaregionalgallery.com.au
COOROY BUTTER FACTORY ARTS CENTRE UNTIL 24 MARCH MARKS AND MEMORIES CAROL WATKINS & PAM MILLER Ceramicist Carol Watkins joins painter Pam Miller to create Marks and Memories. The marks on the paintings and the ceramics complement each other and evoke memories of times and events past. WINDOWS OF NATURE - ENTWINED THREADS Entwined Threads is a collection by six independent mixed media artists combining printing, felting, dyeing, sculptural and painting in 2d and 3d works. PASSAGE: INTO THE HEART OF RESILIENCE LORISSA MANNERS This exhibition by humanitarian artist Lorissa Manners is a collection of contemporary portraits and keepsakes that
represent the journey of displacement for six refugee women. A DAY IN A LIFE LEW BRENNAN Despite transgressing in its purpose from ritual to social commentary, realism as an art form is singularly capable of returning our attention to those simple pleasures in our daily life. The suites of art in this exhibition are offered as a conduit to that paradox. PHYSICAL VIDEO ART QAGOMA Physical Video is an exhibition featuring examples of performance in video art from the 1970s to the present day. Many of the video works demonstrate the resurgence of direct-to-camera performance. ECHOED RHYTHMS GREG KINMAN, PAULA BOWIE AND MELISSA MCCULLAGH Sculptor Greg Kinman and potters Paula Bowie and Melissa McCullagh come together in a joint exhibition that explores the dynamic rhythms of nature and time. 11a Maple Street, Cooroy Ph 5442 6665 butterfactoryartscentre.com.au
NOOSA ARTS AND CRAFTS ASSOCIATION 1 MAY TO 8 MAY THE ANNUAL AUTUMN EXHIBITION The annual Autumn Exhibition will feature a botanical theme in celebration of the 250 year anniversary of when Sir Joseph Banks started to draw and name native species. Wallace House 1 Wallace Drive, Noosaville Ph 5474 1211 noosaartsandcrafts.org.au
POMONA RAILWAY STATION GALLERY 11 APRIL ART MARKET IN THE PADDOCK Grab an art bargain at the annual market that brings together local artists with buyers. 10 Station Street, Pomona Ph 5485 2950 pomonaartgallery.com 119
Autumn 2020
IN STYLE
& s t h g ol ni
WARM DAYS
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Autumn is here and it’s time to relish the cooler mornings and warm days as we wave goodbye to summer and prepare for winter. Timber and texture are still a must-have in our homes, but this season is seeing a return to the classic colour palette. Mix, match and be bold with your choices, it’s time to settle in to a more plush look this season. Photo: Weaver Green, Noosaville, 5231 9805
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IN STYLE
CLASSIC
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hether it is the ocean or the sky, we live surrounded by hues of blue and it’s inspiring to bring these tones into our homes. This year, we celebrate Classic Blue as it tops the list as the colour of the year.
Every year the Pantone Color Institute names a colour of the year and for 2020 it is a return to the very calming Classic Blue. We give this fresh hue a Noosa twist as we welcome blue into our coastal and hinterland homes.
tranquillity to the human spirit, offering refuge. Aiding concentration and bringing laser-like clarity, blue can recentre us and foster resilience.
As autumn arrives and we start to wake to cooler mornings and days of dappled
sunshine, we give this calm and serene colour a Noosa twist inviting in the dusky pinks of the sunset, the green of the grass and a healthy dose of natural materials and textures. It's time to return to basics and embrace a plush colour palette.
The Pantone Color of the Year is carefully selected and for more than 20 years, it has influenced product development and purchasing decisions in a wide range of industries from fashion to homewares, graphic design and more. Pantone Color Institute executive director Leatrice Eiseman says Classic Blue is the perfect colour for the mood of the modern day. “We are living in a time that requires trust and faith,” she says. “It is this kind of constancy and confidence that is expressed by Classic Blue (PANTONE 19-4052), a solid and dependable blue hue we can always rely on.” Imprinted in our psyches as a restful colour, blue brings a sense of peace and
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Autumn 2020
CLASSIC
IN STYLE
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Classic blue has been named the colour of the year. Give this classic colour a Noosa twist with a blend of textures and shades to create warmth and depth when styling. Pops of bright orange and plenty of crisp white takes this strong hue and turns it into a fun and modern way to refresh your home. 05
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01. Side plate and 02. Planter, Manawee Garden Centre, Buderim, 5445 2406. 03. Linen turtle print tea towel set, Casa Noosa, Noosa Junction, 5447 3722. 04. Navy herringbone blanket, Weaver Green, Noosaville, 5231 9805. 05. 'Turquoise' by Paul Smith Images, Noosa Junction, paulsmithimages.com.au. 06. Serving tray; 07. Pinch bowls and 08. Planter, Manawee Garden Centre, Buderim, 5445 2406. 09. Table lamp, Casa Noosa, Noosa Junction, 5447 3722. 10. Tea pot with four cups, Gibsons Homewares, Noosaville, 5474 1111. 11. Planter, Manawee Garden Centre, Buderim, 5445 2406. 12. 'Tree of Life' by Paul Smith Images, paulsmithimages.com.au 13. Handwoven Kasbah Ink Rug, Weaver Green, Noosaville, 5231 9805. 14. Japanese-made blue plate and bowl, Gibsons Homewares, Noosaville, 5474 1111. 15. 'Aqua Eye' by Ray Smith, blueiota.com 16. Table lamp, Casa Noosa, Noosa Junction, 5447 3722. 17. Juno navy cushion, Weaver Green, Noosaville, 5231 9805.
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M: 0405 852 557 Autumn 2020
IN STYLE
pink PRETTY IN
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The feminine is reigning supreme this season with a return to soft curves, plush furnishings and a wash of pretty pinks alongside soft greens and warm whites. Embrace your feminine side with a soft pink palette that can be styled to embrace a retro vibe or contemporary look. 05
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01. Pink spot and timber tray, Manawee Garden Centre, Buderim, 5445 2406. 02. Luxe pitcher and cup set and. 03. Eye vase, Gibsons Homewares, Noosaville, 5474 1111. 04. Mini vase, Manawee Garden Centre, Buderim, 5445 2406. 05. Table lamp, Light house Noosa, Noosaville, 5449 9991. 06. Pink bowl with gold rim and 07. Pink bowl with texture detail, Manawee Garden Centre, Buderim, 5445 2406. 08. Linen napkin in pink, Robert Gordon dinner plate, metal cutlery all from Gibsons Homewares, Noosaville, 5474 1111. 09. Suda by Design Relax Soy Candle Jar in Pretty Posy, Lovely Things Gift Shop, Noosaville, 5345 5082. 10. Pink & cream cushion, Casa Noosa, Noosa Junction, 5447 3722. 11. Purple glasses, set of four, Gibsons Homewares, Noosaville, 5474 1111. 12. Suda by Design teacup gift set and. 13. Annabel Trends vintage pink vase with face, Lovely Things Gift Shop, Noosaville, 5345 5082. 14. Wattle design trinket tray, Gibsons Homewares, Noosaville, 5474 1111. 15. Cushion covers and throw blanket by Weaver Green, Noosaville, 5231 9805.
Lovely Things Gift Shop is full of unique eco-friendly gifts, beauty products, travel accessories and stunning stationery, when you are in need of that perfect something.
Shop 1C/1 Arcadia St, Noosa Junction (07) 5345 5082 125
Autumn 2020
IN STYLE
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Moss, olive and emerald – green in all its glorious shades is in hot demand this season. From the warm rustic tones of an olive green to the fresh and bright coastal hues, green is a must-have in any stylish abode this year.
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7-9 GIBSON RD NOOSAVILLE IN Noosa Magazine
(07) 5474 1111 126
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01. Brushed metal servers and cutlery set and 02. Robert Gordon serving dish, Gibsons Homewares, Noosaville, 5474 1111. 03. Annabel Trends small and large cosmetic bag, Lovely Things Gift Shop, Noosa Junction, 5345 5082. 04. Glasshouse soy candle, Casa Noosa, Noosa Junction, 5447 3722. 05. Watering can and 06. Palm leaf trivet, Manawee Garden Centre, Buderim, 5445 2406. 07. Tea towel and pot holder set; 08. Robert Gordon serving bowls, and 09. Candle holder, Gibsons Homewares, Noosaville, 5474 1111. 10. and 11. Vases, Casa Noosa, Noosa Junction, 5447 3722. 12. Recycled glass bottle and 13. Glass motive candle holder, Manawee Garden Centre, Buderim, 5445 2406.
Yes!...It’s the shop with sand on the floor Shop 1a, 1 Arcadia Street Noosa Junction QLD 4567 www.tresnoosa.com
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Natural timbers and textures bring warmth to any home. Mix shining shells with rustic ceramics and natural timbers in a rainbow of tones to add interest, flair and style to your favourite room.
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01. Interior design inspiration by Casa Noosa, Noosa Junction, 5447 3722. 02. Pendant light, Light House Noosa, Noosaville, 5449 9991. 03. 'Ocean & Earth' by Paul Smith Images, Noosa Junction, paulsmithimages.com.au 04. Wood salad servers, Casa Noosa, Noosa Junction, 5447 3722. 05. Assorted Planters and succulent, Manawee Garden Centre, Buderim, 5445 2406. 06. Wood salad bowl and 07. Wood treasure box, Casa Noosa, Noosa Junction, 5447 3722. 08. 'Iron & Wine' by Paul Smith Images, Noosa Junction, paulsmithimages.com.au 09. Table lamp, Light House Noosa, Noosaville, 5449 9991. 10. LOFT woven dining chair, Casa Noosa, Noosa Junction, 5447 3722. 11. Olive wood serving platter and. 12. Shell coaster, Tres Noosa, Noosa Junction, www.tresnoosa.com 13. Pendant light, Light House Noosa, Noosaville, 5449 9991. 14. Decorative shell hanging, Tres Noosa, Noosa Junction, www.tresnoosa.com
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Autumn 2020
IN DESIGN
g n i l Sty SESSION
A host of lucky locals were treated to an intimate stylish session with the talented Casa Noosa team. We drank wine, nibbled gourmet delights and discovered the best styling tips for this year. Jolene Ogle shares the highlights.
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t was a treat for the senses when we gathered for the Casa Noosa Styling Session. Richly-scented candles filled the shop with a delicious fragrance, there were sumptuous fabrics begging to be stroked, gorgeous prints to browse and French wine to sip; this is how we should always shop! Interior designer and Casa Noosa team member, Elz, took to the stage (well, stairs) to share expert styling tips with the crowd before showing us how to style our everyday pieces. We learnt how to get that perfect, plush cushion look on the couch and how to declutter the sideboard; and as we wandered we were able to pick the brains of Elz, Twyllalee, Paul and Sam to get bespoke advice for our homes. If you’re sorry you missed it, Elz has shared some of her top tips below, but we highly recommend popping in to chat with the team to get tailored advice.
WHAT’S HOT FOR 2020 CLASSIC BLUE IS THE GO-TO HUE Every year Pantone releases a colour of the year and 2020 is all about classic blue (see page 121). Think bright royal blue blended with your favourite pieces. You can blend blue with timbers for a classic coastal look or take a fresh approach with crisp whites that will create a bright and welcoming feel for any room.
IN Noosa Magazine
ROUND AND ROUND WE GO Hard, minimalist lines are out with soft, feminine curves all the rage this year. We’re seeing a high demand for round coffee tables and dining tables in warm materials such as timber. Couches and armchairs are also being given the curved treatment with soft undulations pleasing to the eye and set off beautifully by those hardwood coffee tables. WARM IT UP Warm tones are n fashion this season whether it’s a warm grey or white. These colours pair perfectly with our local coastal vibe, but if you want something more colourful, the garden-inspired combination of green and pink is back in hot demand. Mossy greens and warm, deep pinks are featuring in a host of new homewares and soft furnishings. People are embracing this soft tonal look that gives a soft romantic, yet edgy look, to any home. Also, mustard is a must! FOR THE GREEN THUMBS Greenery is essential when styling a room and throughout the past year or so, the humble indoor plant has bloomed in
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popularity. From the fiddle leaf fig to devil’s ivy and everything in between, greenery brings warmth and life to any room. Pair this with floral prints hung on the wall and you have a modern take on a classic look. Avoid small, details florals as these can give a “homely” feel of the wrong kind. Think big, statement pieces that evoke a gallery feel.
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Autumn 2020
GARDENS DESIGNED FOR LIVING
DESIGN • CONSTRUCTION • MAINTENANCE • RESTORATION
EARTH CREATION LANDSCAPES | 5 Moonare Crescent, Noosa Heads QLD 4567 Australia Phone 0407 928 630 | Email stuart@earthcreationlandscapes.com.au www.earthcreationlandscapes.com.au
IN THE POOL
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wimming pools are a glorious, luxury addition to your garden. A welldesigned pool will enhance your home and lifestyle for years to come, which is just as well because they will certainly put a dint in your savings or add to the mortgage. Therefore, it is vital to plan well and to design a pool that will work for you all year round.
In Noosa, not only are we blessed with a fabulous climate, we have the stunning beaches to match. So, the argument can be made do you need a pool in your own backyard? For me the answer is a resounding yes! A full moon dip with your wobbly bits out, is a treat indeed! But it doesn’t end there. Pools offer you the chance to cool off and refresh in the middle of a busy day or to laze by with the latest blockbuster novel. Kids love a pool and will entertain themselves for hours, splashing about and inventing games. Supervision is a must, so always have a responsible adult present. Once the decision is made let’s look at the design aspects. The pool not only needs to serve your purposes it must enhance both your home and your garden. Space, access, siting and overall look must all be taken into consideration. An experienced designer will talk you through the many options available and come up with a great design solution to fit the brief. Access to the site of the pool will affect the cost considerably. If your backyard has narrow or limited access you may wish to consider sitting your pool in the front garden. Once hidden behind a high fence this can make the most of rarely used space and may offer a sunny aspect for poolside bliss. If your house design dictates that all the living spaces focus on your rear garden you may consider the cheaper option of craning in a plunge pool… just be prepared for the nail-biting moments as a large chunk of concrete floats right over your largest asset! Pool site decided, it is time to consider the size and shape of the pool. Lap pools offer the obvious benefit of performing laps. For those of us less inclined towards repetitive physical exercise, consider a freeform pool with a beach access or the more formal rectangular shape. Square pools can fit well into the corner of your garden leaving more room for a large decking or paved area. Stuart from
g n i m Swim INTO AUTUMN
Autumn may not be the obvious time to talk swimming pools, but if you want to go from dipping your tootsies in the blue clam shell, to diving into the aqua pura, it’s time to get planning. Pete Goodlet realises we need to act now and be ready to make a big splash next summer. Earth Creation Landscapes has worked with his team to create a beautiful almostsquare pool in his own backyard (pictured). One thing is certain; if you install a pool you’re going to want to entertain and where better than poolside, preferably beyond the splash zone. Lounges are a must for lazing, inbuilt seating is great for sitting larger numbers, add a dining table and a few chairs and you’re set for a summer of frivolity. Incorporating a fire brazier can extend nighttime entertaining to a year-round pleasure in our balmy subtropical oasis. Nighttime comes suddenly here is Noosa. As there is no pesky daylight savings fading the cows of Queensland, good landscape lighting is a must. With low voltage LED options to fit every budget we can now bath our gardens in atmospheric lighting. Overhead lighting can certainly improve your dining experience – draped festoon lighting 133
works well in this regard adding a festive feel to all occasions. Excellent step and path lighting make circulating a breeze. Nothing is worse than blindly flinging your mango daiquiri over your gathered guests as you trip on a badly lit step. One loves to make an entrance, but elegance is always appreciated. Heating your pool will certainly extend the use of your pool into the cool months. Consider solar heating or the use of a heat pump; this technology is always improving and offers a highly-efficient solution that leaves your roof free for the addition of solar panels. Solar power is excellent for our planet and will certainly help offset the extra power usage and subsequent costs of any pool pumps or pool filters. So, as we brace ourselves for the cooler months ahead let’s focus on long hot days by the pool and get busy planning ahead for an endless summer. Autumn 2020
IN THE GARDEN
Flourishing FOODIES
You know the saying – “Give a man a fish and feed him for a day. Teach a man to fish and you feed him for a lifetime”. Slow Food Noosa has taken this sentiment to the garden, teaching kids how to grow and harvest a lifetime of good eating habits, as Jolene Ogle discovers.
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et at the back of Sunshine Beach State School is a special place where the dappled sunshine filters through the citrus trees and plump cherry tomatoes await the picking of eager students. Welcome to the permaculture garden, lovingly cared for and nourished by students who are excited to learn how food is grown. It's hard to imagine there could be a generation of kids who don’t realise where food comes from. But, we can’t blame them. Want milk? We pop to the store. Want fruit that's out of season? That’s ok, the supermarket will have it anyway. For Slow Food Noosa, this food ethos is as damaging to the environment as it is to our wallets and bodies. The innovative team of Slow Food Noosa volunteers dreamed of a better future for our kids. One where our fruit and veggies grow in abundance, in season and in our own backyards.
IN Noosa Magazine
What started as an idea by local chef Matt Golinski in 2007 quickly bloomed into fruition. Now, the School Gardens Program has been an ongoing project for Slow Food Noosa with more than $50,000 donated to local schools to help them build or update their own school kitchen gardens. Schools such as Sunshine Beach State School, Noosaville and Kin Kin State School have all taken part with students actively involved in every stage of the sowing, growing, harvesting, preparing and eating of fresh food. As Slow Food Noosa president Carolyn Winkler says, the proof is in the picking when it comes to measuring the success of their School Gardens Program. “When I visit a school, I ask the children who had a garden at home and there weren’t many. Now, since the kitchen garden has been installed, I ask how many children have gardens at home and more than 20 kids put their hands up,” she says. 134
“The kids have taken that story back to their parents and the parents are setting up a kitchen garden at home. It is so wonderful to see.” For Carolyn, it’s important to teach kids just where food comes from and that seasonal conditions have an impact on what can and can’t be grown. “They are realising that food grows in a particular season and that fresh equals flavour. Most kids would never have thought to eat a radish, but they grow it, eat it and say ‘my goodness, how good does this taste’,” she says. “So it's a wonderful thing and we really enjoy it. We’ve given tens of thousands over the past decade to local schools. It makes you feel so good to know you help the young ones see they can just pick something off the tree and eat it; it doesn't have to come from a supermarket shelf. “I think it is a really good thing for them
IN THE GARDEN
GROW YOUR GARDEN Whether you live on the coast or in the hinterland, it’s easy to enjoy fresh fruit in your own garden, as Simon Van Roy from Manawee Garden Centres explains. Innovation within the fresh food industry is ripe with new varieties of old favourites allowing home gardeners to enjoy a wide range of fruits in their gardens, and even on their balconies. As Simon explains, everything from citrus trees to blueberries can be grown in coastal gardens and most varieties enjoy a year-round planting season. “Any citrus does well in coastal climates from lemons to limes and oranges,” he says. “If you want something smaller, low-chill blueberries do well in pots, perfect for balconies.” to start learning early about the joys and what it is like growing their own.”
kitchen garden that is home to a host of
Sunshine Beach State School permaculture teacher Di Seels couldn’t agree more, delighting in the children’s enthusiasm for their weekly garden visit.
kitchen where the students can learn how
“They love it,” she says. “They love to get their hands dirty and discover new things growing in the garden.” A grant from Slow Food Noosa helped create the Sunshine Beach State School
fruits and vegetables as well as an outdoor to turn their harvest into lunch. “We encourage the kids to ‘think outside, no box required’,” Di says. “We
If you live in the hinterland, blueberries love the slightly colder climate and can thrive in these conditions rewarding you with an abundance of fruit. If you want a wider variety, Simon reveals a new low-chill variety of stone fruits can also be grown in the hinterland. “This tropical variety of stone fruits doesn’t need such a long cold-set period,” he explains. “So, you can enjoy peaches, plums and nectarines grown right in your own backyard.”
want the kids to enjoy this space and we see it as an amazing teaching tool.” Meet one of the INspiring Garden Volunteers on page 8 of this edition.
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Where plants are pleasure GARDEN CENTRE & GIFT SHOP
Autumn 2020
IN NATURE
this little joey he lost his mother one fateful night to a midnight crossing
blooming
JOY
when we pulled up with the rising sun dad rescued him he could live with us in this travelling caravan and we had each other until we made him better wiped dry my eyes and he skipped to the horizon this life it taught us of kindness to all creatures to live a little smaller walk a little lighter our highest legacy may be the things we left untouched all the stones left unturned the ground we didn’t cover the corridors we fought to save so they could reach each other to be responsible now for what’s not guaranteed forever to be accountable for what might be the irreversible and now we teach our own kids just what is really possible and when i come home to this place on the east coast my heart it truly bursts to see all the wonderful ways that we’ve put nature first
Nekita Roberts @theaustralianpoet www.theaustralianpoet.com
Jolene Ogle discovers a new program designed to help any home to become a haven for nature.
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or author and long-time Noosa Integrated Catchment Association (NICA) member Stephanie Haslam, her years of work have all led to this: a program that will enhance the natural beauty of Noosa as well as provide much-needed corridors for wildlife. The Urban Wildlife Gardens project by NICA encourages locals to love nature and create gardens that will embrace local wildlife. To get started, all you need to do is ask “what’s in my garden?” “This program will encourage people to find out what is in their garden and how to welcome wildlife,” Stephanie says. “All you have to do is listen to nature.” The Land for Wildlife program is already well-established in the region, helping landowners create wildlife corridors on their properties but now, even a balcony can become a refuge for wildlife. Residents of Noosa Shire can sign up for a site visit by Michelle Newall who will visit your home and using years of local research by Stephanie, help you discover the best plants and trees for your location. “The bushland needs us to do this,” Michelle says. “The wildlife need this, they need refuges, channels and protection. A garden gives joy and it can also be a place of safety for animals.”
This program encourages homeowners to develop a love for their gardens, local wildlife and the environment. “We simply walk around the garden together and talk about what the homeowner wants to create, what wildlife they want to attract,” Michelle explains. More than 60 gardens are already part of the program, including the lush coastal hideaway of Jill and Justin Campbell. Jill and Justin moved into their Sunshine Beach home more than 30 years ago and have taken the time to discover what is in their garden and what would best suit the local environment. As Jill shows me around her garden, it’s clear she has an impressive knowledge of what plants will thrive in this coastal environment - a few natives, layers of ground cover, lilies and ferns. It’s a lush haven enjoyed by over 20 varieties of birds, an echidna and water dragons. “I love working in the garden. A garden can take you away from yourself and slow you down,” Jill says. “This garden brings me joy and I love sitting here and watching it. I can’t help being a part of it and I love that a host of wildlife enjoy it too.”
JOIN UP For a one off fee of $30, participants will receive a visit by Program Coordinator Michelle Newall, who will identify residual native plants and explain the area’s original natural vegetation. She will also identify invasive weed species which could be removed and give general advice to make gardens more wildlife friendly and answer questions. All participating gardens will receive a sign, designed by local artist Suzanne Bloomfield, to proudly display on the front gate or other visible place, as well as a voucher for four free plants from local outlets and a folder of information tailored to your garden. To register your interest, visit http://noosariver.com.au/urban-wildlife-gardens/
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IN THE GARDEN
THE POLLINATOR
PROJECT
It’s easy to feel overwhelmed and disheartened when it comes to making positive changes for the environment, but as Jolene Ogle discovers, it’s true the smallest change can have the biggest impact. Take the humble bee, for example.
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ecovery efforts continue to try to care for injured and displaced animals as as result of the summer bushfires.
For many of us, donating to the cause is the best we can do to help. But, as Apiarist Christy Harris explains, it takes just a few plants to make a big difference to our local pollinator population. “Honey bees are responsible for two-inthree bites of our food,” Christy explains. “They are integral to our survival and health through the diversity of foods they give us access to. Bees also benefit the wider eco system, improve pollination and allow connectivity for wildlife corridors. Basically, we are dependent on them.” To help restore the balance and bring back the bees, Christy has joined with SevGen Indigenous Corporation to create The Pollinator Project with Stage one of the project resulting in a bush tucker garden being planted at the rear of the Deadly Espresso café in Eumundi. “The Pollinator Project is in response to the recent bushfires, the global plight of the pollinators and the need for more on-ground action in conservation,” Christy said. “Plant a tree for a bee!” A mini forest of bush tucker plants and
native trees have been planted behind the café welcoming bees and local animals into the space to feast on the fruits and pollens. It’s hoped the garden will flourish into a natural corridor for the region’s pollinators as well as become a prolific supplier of bush tucker for the café. Deadly Espresso manager and SevGen managing Director Terri Waller said Christy’s passion for pollinators inspired her to eagerly embrace The Pollinator Project. “After the fires, we need to think about what we can do to contribute to the regeneration of our country. So, this is our response,” Terri said. Terri and her team can help identify specific species of bush tucker plants and, if you want the full immersive experience, you can choose any of the delicious bush tucker-infused meals from the Deadly Espresso menu. Soon, an incredible beehive made by Christy will stand proud in the bush tucker garden, providing a refuge for native bees and an artistic addition to the garden. Drop into Deadly Espresso for a cuppa and take notes on the best plants for your garden - the bees will thank you for it.
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HOW TO HELP BEES Christy shares her top tips on how to invite (and keep) the bees enjoying your garden: DON’T SPRAY IT Avoid using pesticides.Biological controls are wonderful alternatives. Innovative commercial monocrop operations are even transitioning away from pesticide dependency through biological controls. LEMON LOVERS All bee species and beneficial wasps love Leptospermum Petersonii (aka the Lemon Tea Tree) & Lemon Myrtle. The leaves make great tea! A COLOURFUL LIFE Bees see colour differently, choose plants with blue, purple and yellow flowers to attract them. DINE AT DEADLY Enjoy the bush tucker-infused menu at Deadly Espresso and support local, natural foods so the bees have somewhere to dine, too!
Autumn 2020
IN SIGHT
We want you to feel at home from all over the world. Purchaser From - Brisbane
54 Noosa Parade, Noosa Heads SOLD $7,100,000 Purchaser From - Perth
33 Masthead Quay, Noosa Waters SOLD $4,050,000 Purchaser From - Melbourne
Purchaser From - Canada
2 Frying Pan Track, Noosa North Shore SOLD $6,000,000
Purchaser From - New Zealand
143-145 Shorehaven Dr, Noosa Waters SOLD $4,250,000 Buyer Location - Singapore Purchaser From -Melbourne
Purchaser From -Melbourne
69 Seaview Terrace, Sunshine Beach SOLD $4,000,000
22 Peregian Esp, Peregian Beach SOLD $3,650,000
Purchaser From - Brisbane
Purchaser From - Noosa
17 Waterside Court, Noosa Waters SOLD $3,450,000
25 Tingira Crescent, Sunrise Beach SOLD $3,000,000
65 The Peninsula, Noosa Waters SOLD $2,650,000
Purchaser From - Brisbane
Purchaser From - Switzerland
7 The Peninsula, Noosa Waters SOLD $2,510,000
132 Shorehaven Drive, Noosa Waters SOLD $2,300,000
Purchaser From - Mauritius
38 Saltwater Avenue, Noosa Waters SOLD $1,900,000
Buyer Review 38 Saltwater Avenue, Noosa Waters Purchaser From Mauritius If ever a profession was in need of change, this is it. No longer can a professional realtor cut and paste the modus operandi of the past. We now live in an information age that calls for a sense of awareness on every level within a business. For realtors, this means bringing their businesses into the forefront of technology and know-how, while returning to old school morals and principals from days gone by. Adrian Reed and the team at Reed & Co. have prepared their business accordingly, and the rules of engagement with clients are born of a genuine interest in understanding needs, managing expectations, and delivering a quality service.
IN Noosa Magazine
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Purchaser From - Singapore
22 The Anchorage, Noosa Waters SOLD $4,150,000 Purchaser From - Brisbane
46 Saltwater Avenue, Noosa Waters SOLD $3,450,000 Purchaser From - Noosa
1/39 Tingira Crescent, Sunrise Beach SOLD $2,600,000 Purchaser From - South Africa
14 Coral Tree Avenue, Noosa Heads SOLD $1,500,000
Reed & Co. Estate Agents 07 5323 0101 3/3 Gibson Road Noosaville, 4566
IN SIGHT
Property Market Overview NOOSA HEADS
NOOSAVILLE
TEWANTIN
Source RPD February 2020 Total Market Sales Median House Price Sales 12 Months Median House Price Growth
$1,228,000 112 Sales 5.34%
SUNSHINE BEACH
$1,000,000 160 Sales 3.63%
SUNRISE BEACH
$586,000 208 Sales 0.39%
DOONAN
PEREGIAN BEACH
$865,000 71 Sales -10.36%
$1,267,250 44 Sales -22.02%
$853,166 73 Sales -0.79%
$840,000 86 Sales -4%
2020 Continues Property Upswing Noosa market. The theme continues in Noosa, there is no relief valve, Noosa’s population is capped because there are no significant development sites left and it is surrounded by National Parks. Buying today is likely to save you in the long run.
In 2019, the Noosa property market was a tale of two halves. The first half of 2019 saw the local market slow down on the back of the declining Sydney and Melbourne markets, as a direct effect of the banking royal commission and the lead up to the federal election in May. Move ahead a few months and all these concerns appeared to be turned around. An election result perceived by the market to be favourable, improvement in the Sydney and Melbourne markets and passing effects of the Banking Royal Commission all led to an injection of confidence. The end of 2019 finished strong on the coast and this has continued into 2020.
Local Economy Recent figures show Noosa’s GRP rising to 5.18% last financial year (Sunshine Coast Council area is 4.5% growth vs Qld at just 1.23%). Population growth remains steady at around 1.3% per year. While tourism figures are up, (Tourism Research Australia states a massive 16% increase in overall tourism spend in Noosa for the year ending June 2019), it’s not the total picture. Noosa’s economy is diversifying and we are experiencing double-digit growth in Healthcare, Food and Beverage, Financial Services, Construction and Retail. With the likelihood of another strong quarter ahead, Noosa appears to be in great shape for 2020.
As always, the first quarter of 2020 will be a good indicator of how the year will unfold. Should the Sydney and Melbourne markets continue to perform positively, this will be a good sign for the coast market. Scarcity & a lack of supply is the new norm for buyers & sellers. We are not expecting to see any major adjustments to that situation although we should see sellers start to take advantage of the strong market situation in the lead up to autumn, as it becomes a good selling period in the
Adrian Reed 0409 446 955 adrian@reedandco.co
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Autumn 2020
ADVERTISEMENT
BUYING PROPERTY? Buying property is an exciting opportunity in everyone’s life. So it is important to have the best Legal Minds on your side. While the prospect of buying a new home or expanding your investment portfolio is liberating, it can also be stressful. A good way to minimise this is by being mindful of certain requirements and expectations when purchasing. These include considering elements such as your financial situation, the Contract, loan requirements and having realistic time expectations. Acquiring property can be the most expensive and important purchase you’ll ever make. With sensible research, planning and patience it can make for a smooth and stress-free transaction.
Melissa & Emily from Legal Minds 5% or some other amount or use a deposit bond. If borrowing, written unconditional approval of your loan will need to be provided before contracts can be exchanged unconditionally.
Before you start, consider how you will be entering into the Contract to gain ownership of the property. This may be as an individual, a company, a trust, by a superannuation fund, as joint tenants or tenants in common. A conversation with your Accountant, Solicitor or Conveyancer will determine what is in your best interests, as tax implications and estate matters will also need to be considered and addressed.
It is also vital that you have good knowledge of the condition of the property that you intend to buy before exchanging contracts. The best way to ascertain this information is by ordering a pest and building inspection report. These reports consider the quality of the buildings and improvements and will indicate whether there are any substantial faults or infestations in the property that you may not have previously been aware of. Most lending authorities also require these before finance will be approved.
Most people need to borrow finance to purchase a property in today’s market. Before committing to a purchase, you should first determine your financial situation. Be mindful of how you intend to pay for the property and how all other related costs will be accounted for. Prepare yourself for this by arranging a meeting with your accountant or financial advisor and with lending bodies such as a bank or credit union. Be honest and direct with how much you are able to borrow and within what timeframe. Calculate what you can afford to spend by combining the amount already saved with the borrowed amount and your living expenses. Remember to plan for lender fees, stamp duty, legal/conveyancing and moving costs.
The benefits of having these reports are knowing in advance what (if any) problems there are with the property. You may use the information to negotiate a lower price or gain specialist advice about any major problems and how it will affect the property over time. Check that the companies carrying out these inspections have professional indemnity insurance to cover the company, and therefore your costs, should any mistakes occur. It is quite prudent to prepare a checklist before you consider formally entering into a Contract for sale or purchase of real estate. It is also important to be mindful that the preparation, negotiation and execution of a Contract can take time. The standard time period between exchange and settlement is 42 days, but if you wish for an earlier or later settlement, this can be discussed with your solicitor or conveyancer and negotiated with the other party.
You may wish to have a valuation done on the property if you are unsure of the appropriate price for the area you are purchasing in. A valuation will help establish a realistic estimated value by analysing recent sales information and giving you and your bank piece of mind that your offer is suitable. The deposit amount is usually required to be paid on exchange. Exchange is when the contract is dated and becomes a formal agreement. The deposit amount is normally 10% however, you may have an option to negotiate the reduction of the deposit to
Talk to us at Legal Minds. You’ll be inspired! Emily A N Stephenson, Licensed Conveyancer
LEGALMINDS
thinking together SOLICITORS CONVEYANCERS MEDIATION NOTARY MIGRATION
1300 642 166
Noosa
www.legalminds.com.au Anywhere | Anytime | Online | Peace of Mind
IN Noosa Magazine
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s s e n Kind
IS THE NEW COOL
Kate Clark and her team deal with emotionally heavy issues every day, but for this team of mediators, compassion, hope, respect and equality are not just buzz words; they are words to live by.
K
ate’s job is to help people resolve conflicts. If you have ever been caught in the middle of an argument, you know how taxing it can be to try and help someone navigate the emotional turmoil. But this is exactly what Kate and her team do and, as Kate explains, it is essential to maintain hope and positivity as they guide their clients through one of the most difficult times of their lives. Maintaining positivity and compassion can be difficult, but Kate knows this is integral when it comes to helping people resolve conflict. Mastering this skill is also important in life in general, as Kate learnt when she moved to Noosa in 2016 with her husband and their newborn.
“My first year in Noosa involved quite a transition for me,” she recalls. “I went from working 15-hour days almost 7 days a week to be a stay-athome mother living on the Coast.” Kate has since started her own law firm, Clark & Associates Mediation Services, specialising in restorative justice mediation and family dispute resolution. “We believe in empowering people with skills and a neutral setting to resolve their disputes respectfully,” Kate explains. “Every matter we touch provides a level playing field of respect, transparency and an ability to be heard and acknowledged, plus plenty of compassion and kindness.”
IN KINDNESS
Kate shares her top tips on how to be compassionate in tough times. Compassion is different to kindness. It involves getting into contact with suffering. Sometimes we can feel overwhelmed by suffering in others and we prefer to ignore and turn away. So why should we be compassionate? It benefits the person that we are being compassionate towards and there are also significant benefits for us. Here are some simple strategies: •S et an intention to be compassionate. Try to look for the source of other people’s suffering: turmoil, disappointment, worry and sadness. •S tart small by listening to others a little longer, offer to help with small tasks, acknowledge difficulties others are facing. •E ngage the parasympathetic nervous system by being conscious of your body, voice and breath. This means standing or sitting straight with your head high, a warm friendly tone of voice and a gentle and gradual slowing of the breath. This will help you gain more awareness of your own body and being. •D emonstrate compassion towards yourself. Try saying to yourself “of course I am feeling overwhelmed. This is hard. I am trying my best.” Positive self-talk and showing yourself compassion is the best place to start.
RESOLVE YOUR DISPUTE
RESPECTFULLY Clark & Associates Mediation Services offer Accredited Mediation and Family Dispute Resolution throughout South-East Queensland. • Restorative justice • Family dispute resolution • Workplace disputes • Commercial disputes • Professional care complaints
Contact Kate and the team at Clark & Associates Mediation Services about your dispute.
Phone 5406 0281 | 0417 756 410 clarkmediation.com.au | admin@clarkmediation.com.au 141
Autumn 2020
IN SUPPORT
g n i y a t S ON TRACK
It’s hard to believe the first term is over and for many of our little and big kids, a new year means a big transition into either primary or high school. Jolene Ogle chats to Rita Krause from Kip McGrath Education Centres to find out if your child/ren are reaching their full potential.
T
he start of a new year means thousands of children have their first taste of primary or high school. This is a big change for both kindy kids moving into primary school or primary schoolers moving into secondary. Many find this a daunting and uncomfortable time. I remember my first day of high school; I was initially terrified of meeting new people, getting lost as I moved from lesson to lesson and facing many new teachers and subjects. With today’s added pressures of modern technology and high achievement expectations, the transition into primary and high school can come with extra stresses. Rita of Kip McGrath Education Centres says change can be so overwhelming for some children that it can impact their academic performance and confidence.
“Don’t be alarmed, keep informed and stay tuned as there are many ways to support your kids through this,” she says. Here are Rita's tops tips:
enjoys are most important for creating balance particularly for the students who find school difficult and/or demanding. We all feel good when we are good at
TALK TO THE TEACHER: Arrange a time to meet with your child’s teacher to find out how they coped with term 1 in the new environment. Ask questions like how your child is managing socially and emotionally; what their strengths and weaknesses are; what can be done at home to support what is happening at school; and what forms of communication are ok for keeping updated. It’s important to ask about the social and emotional aspect of school as issues within this area are often linked to poor academic performance and learning.
something which in turn boosts self-
ENCOURAGE ACTIVITIES AND PASSIONS: Extra curricula activities that a child really
increased confidence and positivity that
PROFESSIONAL TUTORING
esteem. Harnessing this in your child can help boost their performance and confidence in school. FIND A GREAT TUTOR: A great tutor is worth more than gold. Many tutors in our region are very experienced classroom teachers who have the ability to support a child’s academic development and boost confidence. Tutoring allows children to work at their ability level and pace within a supportive learning environment, which results in transpires into school and home.
MATHS & ENGLISH
PREP-YEAR 10
CONFIDENCE. LEARNING. SUCCESS.
4 weeks FREE tuition when you sign up for 12 months*
*1 free lesson each school term. Saving $252
Call Director Rita Krause for a FREE assessment on 5447 4531 Noosa Fair Shopping Centre 3 Lanyana Way Noosa Heads Email: noosa@kipmcgrath.com.au 6B/1 California Boulevard Peregian Beach Email: peregianbeach@kipmcgrath.com.au
IN Noosa Magazine
www.kipmcgrath.com.au/noosa 142
toys
GREEN
IN NATURE
As a parent, we can often feel like the Cat in the Hat, scrambling to balance the cup and the milk and the cake, the hats and the fish and the rake – and that’s before we even consider the environmental impact of playtime. But now is the time to make a shift toward clean, green toys, as Mel Keding discovers.
W
hen I was a kid, we never thought about the impact of our toys. We got new and exciting things all the time and when they broke, into the bin they went. Today, we are so much more environmentally-aware and as we try to reduce our waste and plastic in the home, we need to consider toys, too. Noosa Junction’s Rainbow Fun is a step back in time – or maybe into the future. It is a colourful cave choc-full of sustainable, great quality, educational brands. Owner Jane Robinson chooses only high quality toys such as Plan Toys made with timber sourced from old rubber wood trees that no longer producing rubber. Plant-based dyes and inks colour the toys making them bio-degradable at the end of their life cycle. “If you’re buying something fully sustainable like Plan Toys or Peaceable Kingdom Games for older kids there’s also an eco-message in it. It can actually open up a dialogue with your kids about how things are made, why that’s good for the environment and how we need to protect it,” Jane says. “It’s a really nice discussion for parents to have with their kids. It’s being taught in school and parents are reinforcing it at home. We’re teaching them respect and the importance of looking after their toys and the environment - and there’s no better message than that.”
TOYS GAMES PUZZLES GIFTS
Creative play for growing minds
Specialists in Educational Toys NDIS Provider
Shop 2, 16 Sunshine Beach Road Noosa Heads Store: 0456 239 966 Email: info@rainbowfun.com.au
www.rainbowfun.com.au 143
Autumn 2020
g n i g g Wa
IN MEMORIAL
THE TAIL
With a pedigree name It's Incredible on the registration certificate, Ralph the Kerry Blue Terrier, had a reputation to uphold which, as Helen Flanagan proudly relates, exceeded paw-fection.
W
hat do Lassie, Toto, Benji, Marley and Ralph the Wonderdog have in common? Well, it’s a fact: Any movie with a dog in it is guaranteed to be memorable. Whether a Hollywood blockbuster or tear-jerker as in the connection to the first four names or a local production One Way or Another, by Tim Lennon’s Songbird Films.
… the self-named black ball of nonshedding woolly wavy hair became the talk of the town One Way or Another, from Songbird Films with Emily Potts and Ralph
The spoof on Sliding Doors starred amongst others, pretty Emily Potts (a name to remember) and ravishing, quietly confident Ralph, who had passed the ‘screen’ test, needed only two takes for each of his scenes and was grateful for his pay cheque – well actually a gift voucher. But this wasn’t Ralph’s first foray with fame. He made his first debut as the pick of the litter before moving into Chez Flan. Soon, Ralph - the self-named black ball of non-shedding woolly wavy hair - became the talk of the town. He charmed everyone in ‘his’ park and on ‘his’ path, especially sniffing furry friends and quizzical walkers many of whom thought he was a Schnauzer not a Kerry Blue Terrier. Little did they know the long-legged, IN Noosa Magazine
strong headed, highly spirited, affectionate and intelligent dog was the national breed of Ireland and had won the globally recognised Crufts Dog Show in 2000. Oh, and what a sense of humour with no ‘touch of the blarney’! He was easily trained and excited so when asked to find bunny, monkee, leo and yellow ballsy it meant the doggy bag was packed. Time to dive into the car and shoot the breeze on the way to a pawstar experience at Mavis’s in the Tweed Valley. Closer to home it was sharing treats and often beds with Saski, Missie, Jilly and Evie and let’s not forget day care, a cut and blow dry at Aunty Barbara’s, enjoying a gambol in off-leash Weyba Creek doggy park. At the Noosa doggy beach there was 144
nothing like catching balls, sticks and waves with Buster or bruiser mates. And if owners weren’t looking, he might pee on their picnic blanket just for fun or was it good luck? The utmost loyal companion never left my side as stories were created, however often interrupted by nudges to go walkies and answer calls of nature. Barks hit shrieky notes when Tony arrived home meaning time for cuddles, pats, chomp biscuits with gusto and check he was up to speed with “wag your tail ... faster, faster”. Over the years vet Craig Marshall visited to dispense good news and ultimately bad. Drugs slowed his kidney failure, kept his mojo up, tail wagged fast on command, but those sad glassy eyes told another tale. Ralph the Wonderdog and best-ever pooch perfect, who gave unconditional love, decided after 15.6 years or 111 doggy years, it was time to go. We’re heartbroken!
IN STYLE
Pets
01
AT PEACE
Jolene Ogle celebrates the lives of two beloved pets who recently passed away and discovers there are some wonderful, creative ways to honour your pets.
S
aying farewell to a pet can be difficult and dealing with the death of a much-loved pet is still largely unchartered territory; but there is now a new way to remember your furry friend. Cath Withyman of Noosa Collective says she never intended using the ashes of pets to create jewellery, but the requests from bereaved owners just keep coming.
the beach and this is blended with a small amount of ashes and set within resin. Cath creates a beach scene and this can be hung from a necklace, earrings or a bracelet.
Keep your furry friend on-trend this season with these cool, must-have accessories from Peticular.
02 1. Fetching Flock Plush Toys by P.L.A.Y
For pet owners such as Lynda Steiger, keeping her beloved Toby close to her heart was important.
“I started creating jewellery using sand and shells collected from my travels because I wanted to create a happy reminder of special times spent by the ocean,” she recalls.
“I like the idea of jewellery as a way to keep Toby with me every day, as he was in life. Everyone always remarked on Toby's sweet and gentle soul; perhaps a part of me also hoped by keeping him close he just might bring a sense of calm to my life too,” she says.
“Soon, pet owners started emailing me to request whether they could use their pet’s ashes in the jewellery.”
Lynda met Cath at a local market and was instantly drawn to the relaxed style of her jewellery range.
Cath says combining the ashes with sand from the dog’s favourite beach was a lovely way to help the owners keep their pets close. The amount of sand used is less than that found on your feet as you leave
“Cath’s pieces were each so beautiful and so unique from anything else I'd seen. They were subtle. Only I would know it was ashes and it's a sweet reminder of the joy we shared,” Lynda says.
A U T U M N
Pooch
STYLISH
2. Hummingbird Fields Cushion Pet Bed by Indie Boho 3. Designer Pet Bowls in Tropical Leaves by Indie Boho 4. Reversible Pet Travel Mat in Tropical Leaves by Indie Boho 5. Emerald Envy City Dog Harness, Collar and Lead by Pupstyle All from Peticular Peregian Beach.
03
05
04
C O L L E C T I O N
DOG + CAT OUTFITTERS | FOOD & TOYS | GIFTS & HOMEWARES
FOR PARTICULAR PET PEOPLE 145
VISIT US AT PEREGIAN BEACH
ENTRANCE ON HERON STREET PETICULAR.COM.AU
07 5471 3418 WE SHIP AUSTRALIA-WIDE & INTERNATIONALLY Autumn 2020
IN SIGHT
LIGHT AND DARK TRIADS Paul Bird examines whether we can - or should - aim to become an everyday saint.
I
s someone either an innately “good” or “bad” person? Can “goodness” be cultivated by proactively developing certain character traits over time? Certainly organised religions think so. I am not talking about the Hollywoodlike extremes on either end of the human spectrum but rather most of us in between who oscillate between good and bad every day. Where grey becomes the go-to reality for decision-making and behaviour. In developed countries, hard and smart work, historical and geographic circumstance, luck and cultural and scientific curiosity have given us the opportunity and freedom to ponder questions which may seem esoteric and irrelevant to many people living in less fortunate circumstances. A significant portion of the time of our philosophers, poets, artists, academics, and in latter times, the professions of psychology and psychiatry, has been spent dissecting and analysing that place where our base animal instincts meet social and religious “norms” and expectations.
We have spent an inordinate amount of our energy and time on the dark side. It is a fascination which is well embedded in popular culture (you know what I am talking about Obe-Wan Kenobi). Yes, I know the positive psychology movement has been around for some time but it appears that from a research point-of-view this light side of the human experience has been neglected. Our fascination, almost a preoccupation for the dark side, has literally left the light side in the dark (pun intended). Thanks to ABC Science, I recently became aware of how researchers are turning their attention from what is called the three Dark Triad character traits of Machiavellianism - or the tendency to manipulate others, narcissism and IN Noosa Magazine
insensitivity or psychopathy - to what is needed to be a good person. Researchers have now identified the Light Triad or what they have dubbed the “everyday saint” person – defined in the ABC Science story as a “loving person with a focus on others”. They have also come up with a Light versus Dark Triad scoring system and found that most people tend towards the light side finding that “extreme malevolence” is rare. And, that’s a relief! The Columbia University researchers have found the Light Triad traits to be: - Kantianism – treating people as a means to themselves rather than a means to an end; - Humanism – valuing the dignity and worth of each individual person; and, - Faith in humanity – believing that people are fundamentally good. On this, I recently read that Australians are amongst the most trusting people in the world when it comes to how we view other people. Of course this is positive for human relations but also potentially makes us easier targets for manipulative and deceptive scammers and Dark Triad types. The high Light Triad types report higher levels of life satisfaction and seem to be more fun to be around – that sounds good to me. One of the lead researchers proposed the findings pointed to love as an attitude rather than an emotion. Most of us fear our Dark Triad side but equally find ourselves attracted to people succumbing to this side and behaving wilfully or “badly”, even if our attraction is a form of morbid fascination rather than approval. The Dark Triad, as we know, has also been important in terms of the development of our civilisation – some 146
of the most brilliant minds and players in history exhibited a variety or combination of Dark Triad traits which did not always result in negative outcomes for themselves or others. It seems that degrees of Dark Triad traits can be useful. They drive many people to make outstanding positive contributions to our grand human story. Who is to say that a leader with one or more of the Dark Triad characteristics is not the perfect fit to meet certain circumstances when they arise. Benign times do not last forever – cometh the hour, cometh the man or woman etc. Picking traits which are desirable is tricky territory though. It is obvious that we do not want lots of people exhibiting extreme anti-social behaviours resulting in aggressive and violent actions but equally, there are some extreme circumstances (finding oneself in chaotic, physically threatening, anarchic and war situations) when our mere survival is in question where these behaviours are indeed required. So, not all the dark side traits are dark all the time. Complicated isn’t it? One of the challenges with developing new mental and emotional habits is that it requires maintaining a focus over time. Developing different attitudes towards our fellow human beings, moving from the Dark Triad to the Light Triad, could literally take a lifetime of effort. And there will be setbacks along the way when we succumb to a Dark Triad habit ourselves or fall victim to someone else having a dark side moment. It is also likely that we oscillate between the two sides through the different cycles of our lives. For the world we live in today however, I plump for coming into the light as a more upbeat and convivial way to live. Are you ready for everyday sainthood?
RA
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RO AD BA Y CA N TI N
MAP KEY
CAMP SITE
HORSE RIDING
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FOOD & DRINK
SWIMMING
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Eumundi
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IN EC OA ST MO TO RW AY
MARY VA
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Sunshine Beach
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West Cooroy State Forest
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Doonan
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Noosaville
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24 Bruce Highway Lake Alford, Gympie
Free booking service call 1 3000 NOOSA (66672) or 07 5430 5000
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SWIF T
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Little Hall’s Reef
D R IVE
Mt Tinbeerwah
ROAD OSA Y-NO COORO
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COORO
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IMBIL LOOKOUT
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Botanic Gardens Lake Macdonald
AY HW IG
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EK CRE BBA Imbil YA CREEK R OAD A B YAB
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4WD road to
Yurol State Forest Tewantin National Park
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66% of the Noosa Shire has high value biodiversity significance.
RTH IL KEN W O
TU C HEK
AD I RO
There are more than 450km of public bikeways and walking paths Lake through the Noosa Cooroibah Biosphere Reserve.
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Hall’s Reef
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Teewah
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Teewah Coloured Sands
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Lake Cootharaba
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Mt Cooroora
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Mill Point
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Pomona
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Noosa is one of 10 World Surfing Reserves around the globe.
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Noosa Museum
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Tewantin Ringtail National State Ringtail Park Forest State Forest
Cooran
Noosa Everglades
WA LTE
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Great Sandy National Park
Boreen Point VE
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4WD BEACH ACCESS TO RAINBOW BEACH & FRASER ISLAND
Cooloola Sandpatch
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Mt Pinbarren
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Mt Cooran
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TO LAKE BORUMBA
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KIN KIN POMONA R OAD
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TABLELANDS LOOKOUT
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Woondum National Park
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Mothar Mountain Rock Pools
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Noosa River is the only river system in Australia that has its entire upper catchment protected in National Park.
Explore the Noosa Everglades and Upper Noosa River by canoe, boat, kayak or on foot.
Uns eal GY ed
The Noosa Trail Network is a series of world-class, multi-use trails for walking, mountain biking and horse-riding.
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COO LO OL
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Mt Wolvi
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Dagun
Melawondi
Mt Coondoo
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Unsealed road WAHPUNGA LA NE
Woondum State Forest
Amamoor State Forest
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Lagoon Pocket
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44% of all Australia’s birdlife diversity resides within the Noosa Biosphere.
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SALMON LOOKOUT Unsealed road
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The Mary Valley rewards with a landscape patch-worked with grazing cattle, macadamia farms, rainforests, endless rolling hills and quaint heritage towns. NO
Cooroy
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D OA YR BA CED AR P
NEUSAVALE ROAD
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Wolvi
NOOSA HEADS
Pomona
61 different regional ecosystems have been identified within the Noosa Biosphere Reserve.
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Gympie
The Noosa Biosphere Reserve is home to 2346 species of plants and over 700 species of native animals at least 49 of these are internationally significant.
Goomboorian National Park
Rainbow Beach
Tin Can Bay
The Noosa region was declared a Biosphere Reverve by UNESCO in 2007. Adjacent is the Great Sandy Biosphere - the world’s only two adjoining biospheres.
FARM GATE
Curra State Forest
Gympie
FRASER ISLAND
HEALTH & WELLNESS
HERITAGE SITE
RAIL TRAIL
ABSEILING
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RAILWAY LINE
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.
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LOOKOUT
Maryborough
Toolara State Forest
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BREWERY
4WD TRACK
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WESTERN LOOP Mary Valley Drive
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SOUTHERN LOOP
Cooloola Cove
TH IS MAP IS NOT TO S CALE The publisher cannot be held liable for any errors or omissions in this publication and will not accept responsibility for any misleading or deceptive material published in the Noosa Country Drive map. Reproduction of any part of Noosa Country Drive map is not permitted without written permission from Tourism Noosa.
DAVID LOW WAY
NORTHERN LOOP Option 2
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Hervey Bay
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BEACH FO UR WH EEL D R
HERITAGE RAILWAY
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ACCOMMODATION
TO TIN CAN BAY, RAINBOW BEACH & FRASER ISLAND
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NORTHERN LOOP
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NOOSA COUNTRY DRIVE
Peregian Beach
TT OV LE ER M 8 EN 0% T EA SO RL LD Y 20 21 SE
Limited opportunities remain Lumina offers large, house-sized apartments carefully designed with high ceilings and a peerless level of finish to embody the ultimate Noosa lifestyle. With only a select number residences available, now is the time to make this unique and sought-after address yours.
Display apartment open by appointment Priced from $1.85m 10 Serenity Close, Noosa Heads. Call Dane Larcombe 0448 978 841 www.luminaresidences.com.au Every effort has been made to accurately describe the details of this development however this is a guide only. All marketing material, including models, illustrations and plans are indicative only. All details were correct at the time of printing and are subject to change without notice. This material is representative as a guide only and does not constitute an offer or inducement.