I’M YOURS, TAKE ME!
A MAGAZINE TO CAPTURE THE SPIRIT OF OUR PEOPLE AND ESSENCE OF OUR PLACE ISSUE 11 Autumn 2017
INFORM
INSPIRE
INDULGE
www.innoosamagazine.com.au
Contributors
Editor’s note As Noosa sweltered through what seemed like a long hot summer, the IN Noosa team was firmly focused on the autumnal months ahead and the smorgasbord of events populating our calendar. We’re proud to partner with Noosa Food & Wine 2017 and we delve deeper into this world-class culinary affair. Everything to do with food is part of our DNA at IN Noosa Magazine so it’s no wonder that the team pursue and savour every opportunity to deliver the very best in food related concepts and commentary from preparing the perfect cheese platter to donning an apron and learning from the talented Zeb Gilbert from Wasabi’s The Cooking School and a foodie sojourn to the Yarra Valley, this issue is sure to make you salivate. We are also very pleased to announce the launch of the “Eat in Noosa” mobile app that features all the hottest places to eat, drink and source local foods – at the touch of your fingertips. Download it for free today and discover somewhere new near you! Along with food, the season kicks off with the Noosa Festival of Surfing and we’re stoked to be involved again this year with a feature on some of the diverse faces you’ll see during the eight days of pure stoke. This issue also welcomes our new fashion editor, Carlie Wacker and you can witness the results of our artfully shot fashion shoot at the Noosa Regional Gallery, featuring the latest autumn trends, starting on page 43. Enjoy!
John Caruso
FIND US
Matt Golinski FOOD
Tony Cox WINE
Helen Flanagan
Matt Golinski is a highly regarded Australian 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 primary producers and a generous mentor to keen young chefs. He is currently the Food and Culinary Tourism Ambassador for the Gympie region and a festival favourite around the country.
Tony has been in and around wine for nearly 25 years and has seen numerous changes in the industry over that time. Being a fan of history he appreciates the values espoused by family operations and what they bring to the industry. He can be found at the Sofitel's Noosa Wine Cellar which has a select range of interesting and classic wines at slurpable prices.
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 Laugh!
Helen Barnett HOME
Katrina Thorpe WELLNESS
Nekita Roberts
Helen grew up in northern New South Wales and lived for the sun, salt and sea when she moved to Sunshine Beach a few years ago with her young family in search of the laid-back beach lifestyle. She works for Blink Living, a property styling and interior design agency in Noosa working across different areas of digital marketing, styling properties for sale, photography and preparing the next INspirational INterior shoot for IN Noosa.
With qualifications and years of experience in health, wellness, beauty, management and business, culminating in the creation of ikatan Day Spa, Katrina has a passion for everything relating to the wellness world and loves to share her knowledge, experience and research with others. Katrina is an active member of our community with involvement in tourism and charity work.
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 beautiful illustrations by her sister Jaclyn and available from www.theaustralianpoet.com
Erin Yarwood FITNESS
Katja Anton PHOTOGRAPHY
Paul Smith
Erin has been working in the fitness industry for the past 10 years and spends her days encouraging people to maintain a healthy, active lifestyle with her personal training and specialised fitness classes. She is the owner and operator of E Fitness, a vibrant Personal Training studio based in Cooroy and has a reputation amongst her clients for being “The Smiling Assassin!”
Katja is an award-winning BBC wildlife filmmaker who’s been taking photos locally for the past 10 years since moving to the coast with her young family. Her work has a unique artistic flair capturing the amazing diversity that surrounds us. Katja calls Noosa home now having fallen in love with the fantastic community we live in.
Paul is a renowned local photographer who has spent many years aiming his lenses at a wide variety of works from Noosa’s natural beauty to capturing artists like Pearl Jam, Pink and BB King with his photos appearing in publications across the globe including Rolling Stone Magazine.
Nugget & Al MUSIC
Jamiee Burns
Nathan 'Nugget' Dell is a Sunshine Coast boy through-and-through. If you didn’t grow up with him, surfed or played sport with or against him, you've probably run in to him in his 15 years in the local media. Al Doblo has been on local radio for as long as he can remember and has a special love for Noosa, having helped set up its first FM radio station, which is now Zinc 96. The duo have been presenting Zinc’s breakfast program for over seven years.
Jamiee is about to complete a Bachelor of Journalism at University of the Sunshine Coast. After moving from Northern Ireland seven years ago, she is constantly inspired by Noosa’s beauty, quirky fashion and relaxed lifestyle. She loves being involved in the community and always has an ear out for what’s happening next.
TRAVEL & LIFESTYLE
POETRY
PHOTOGRAPHY
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Bookings close: 5/5/2017 Art Deadline: 12/5/2017 Call Jasmin on 0406 658 640 jasmin@innoosamagazine.com.au www.innoosamagazine.com.au
INTERN
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INSIDE
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22 IN SPIRE 12
Discover how to create the perfect platter using the best locally-sourced ingredients.
IN DULGE 14
Find out what's in store when a taste of the Yarra Valley comes to Noosa's famous Makepeace Island.
IN TOWN 16
IN SEASON 22
From sweet potatoes and leeks to dragonfruit and rosellas, discover Matt Golinski's fave autumn foods.
IN THE SURF 35
Discover the fun of the Festival as we gear up for Noosa Food & Wine 2017 and profile some of the not-to-be-missed events.
Meet some of the friendly and familiar faces that make the Noosa Festival of Surfing great in our special eight page liftout.
EDITOR: John Caruso, 0414 436 732 john@innoosamagazine.com.au EDITOR-IN-CHIEF/PUBLISHER: Deb Caruso, 0428 853 224 deb@innoosamagazine.com.au PUBLISHER: Paul Bird ADVERTISING ENQUIRIES: Jasmin Boyd, 0406 658 640 jasmin@innoosamagazine.com.au GRAPHIC DESIGNERS: LED Design, Paul Sheavils, 5474 2202 www.leddesign.com.au. SUBSCRIPTIONS, EDITORIAL SUBMISSIONS & DISTRIBUTION ENQUIRIES: hello@innoosamagazine.com.au; PO Box 542, Noosa Heads Q 4567 www.innoosamagazine.com.au
100% LOCALLY OWNED
DISTRIBUTION: For autumn, 13,000 printed copies available throughout Noosa and surrounds in public spaces in locally-designed and handcrafted magazine stands. In a Noosa first, IN Noosa Magazine has exclusive placement in the rooms of Sofitel Noosa Resort, Peppers Noosa Resort & Villas, RW Noosa, Accom Noosa and Sunshine Beach Realty prestige holiday accommodation. Sunshine Coast Brochure Displays also 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. IN NOOSA Magazine is printed on 100% recyclable paper. Please dispose of responsibly.
IN Noosa Magazine
COVER IMAGE: Styled by Helen Barnett from Blink Living www.blinkliving.com.au Photographed by Paul Smith www.paulsmithimages.com.au
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The Team
INSIDE
DEB CARUSO / PUBLISHER & EDITOR-IN-CHIEF Deb has more than 20 years’ experience providing strategic communications and brand reputation advice to clients in the public, private and not-for-profit sectors including Earth Hour, Stockland and Big Top Market Fresh. She is an active member of Slow Food Noosa and her passion lies in working with small businesses to help them achieve their dreams.
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PAUL BIRD / PUBLISHER Paul is the Publisher and Director of IN Noosa Magazine. Enjoying a successful career spanning 39 years, working in the media and corporate communications industries and more recently in the profit-forpurpose charity and business sectors as an Independent Director and Corporate Advisor. A self-confessed Noosa tragic he has been a regular visitor and sometimes “resident” over the past 25 years.
JOHN CARUSO / EDITOR John has worked in media for 30 years including being a presenter on FoxFM Melbourne, Triple M Brisbane and seven years as the breakfast host on SeaFM. More recently, he was the Regional Content Manager and Drive Presenter for ABC Sunshine Coast.
IN FASHION 43
Discover the art of autumn as we take local fashion into the much-loved Noosa Regional Gallery for an artistic interpretation of seasonal trends.
JASMIN BOYD / SALES MANAGER Jasmin has 20 years’ experience in the Noosa retail sector starting as a small business owner herself. She is committed to local excellence and helping businesses thrive in the Noosa region. Jasmin’s approach to customer service draws on years of involvement in small business growth and connections across the area and she is an active part of her local Sunshine Beach community.
CARLIE WACKER / FASHION EDITOR Carlie has worked in the media entertainment industry for more than 20 years. From television to stage and radio she has been lucky enough to work her way around the whole country. Over the last 10 years she has styled and choreographed innovative fashion parades and talent shows and brings her love for fashion and entertainment as our Fashion Editor. She is also an MC, voiceover artist and radio announcer.
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LED DESIGN / DESIGN For a decade Paul Sheavils and the team at Led Design in Tewantin have been providing creative direction, marketing strategy, graphic design and web design for brands across Australia. Led Design specialise in implementing a visual language to best communicate while creating a unique creative edge. Thanks to Andrea Prasser, Isabelle Steiner and André Eberle for their contribution to this edition. Enjoy!
IN SPIRING 60
Find out how to create our cover look with a stylish sunset soiree on one of Noosa's stunning local beaches.
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Autumn 2017
IN TOWN
Beer and Politics
Event: Eumundi Lager taste testing, Imperial Hotel The new Eumundi Lager was flowing freely when Lion Brewmaster Chuck Hahn delivered a tasting keg to the thirsty beer devotees at the Imperial Hotel in January. Even the Deputy Prime Minister of Australia Barnaby Joyce made an appearance to sample the new amber ale. Work is continuing on establishing the brewery back at the Imperial Hotel with Chuck reiterating to the faithful that local ginger and macadamia producers would benefit with their products being used in the new brew.
Fun in the Sun
Event: Kandanga Farm Pot Luck Luncheon, Kandanga Despite the heat, foodie lovers donned their wide brimmed hats for the second annual Kandanga Farm Pot Luck Luncheon in December where local growers showcased their produce. Tourism bodies, chefs, farmers and passionate food lovers mingled and munched their way through nutrient-dense, chemical-free food on long trestle tables set amongst the barnyard sheds. There was something for everyone from Melsted Park roast chicken and Black Oak Farm slow cooked pulled beef to Jonny & Kristen Hoarau raw vegetable curry and eggplant caviar from Red Earth Farmers.
Summer Lovin’
Event: IN Noosa Magazine summer launch, Bordertown BBQ Noosaville A balmy, summer evening was the perfect setting for Bordertown BBQ, Gympie Terrace to host one of our hottest launch parties to date! The tantalising, tasty morsels that marched out of the Bordertown kitchen were washed down with Amadio Wines and beers from Brouhaha Brewery while the Sunset IN Noosa creation by cocktail expert Jack Jin Lio and featuring Jose Cuervo Tradicional Tequila was a smash. Clients, contributors and special invited guests celebrated a milestone 10th issue and IN Noosa Magazine’s biggest issue ever.
Tag yourself and your friends at our events using #innoosa IN Noosa Magazine
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IN TOWN
IN The Arts!
Event: Taste of Art 2017, Noosa Regional Gallery Art lovers as eclectic as the pieces they were viewing gathered at the Noosa Regional Gallery where the nibbles and bubbles flowed freely while the creators of the 2D and 3D works vied for peer recognition and cash prizes. Categories in the ‘Discover Noosa’ themed event included the Emma Freeman Award and the Highly Strung People’s Choice Award at the Friends of the Gallery sponsored exhibition this year. Winners were grinners when Noosa Council Mayor Tony Wellington took to the lectern, photos were snapped and celebrations continued into the evening.
Pizza Perfect
Event: Opening of WtF? Pizza, Hastings St Noosa Designing your own pizza using the finest in local produce was a long-term goal for WtF? Pizza founding member Tim McGary. Standing for "Who's the Farmer", the pizza-for-purpose aims to promote local producers and farmers on their specially made or Dress-your-Own pizza. IN Noosa Magazine Food writer and celebrity chef Matt Golinksi worked closely with the WtF? Pizza team, introducing them to local producers and suggesting delicious topping combinations. Pizza purists and opening night guests enjoyed sampling the pizza products hot out of the oven.
Rollin’ on the River
Event: Noosa Amour, Rickys Restaurant & Bar, Quamby Place Noosaville The Ogilvie Group showed its strength on the local restaurant scene with four courses of foodie fabulousness provided by Aromas, Locale, Rickys and Woodfire Grill and featuring food from the Group's Maravista Farm, alongside other locally-sourced goodies. Each course was introduced by the chef who created the dishes including Bendele Farm duck confit; Hervey Bay Scallop Carpaccio; North Queensland cobia; and a grilled banana split with Maravista Farm macadamia brittle, and so much more! Lunchers lingered on, enjoying the cool river breeze and Rickys bar.
Send your event to hello@innoosamagazine.com.au
Want more? visit www.innoosamagazine.com.au for more social pics and the latest events. 7
Autumn 2017
INSPIRING
A stitch in time T
here’s an octogenarian who has devoted her retirement to knitting, helping to support Noosa’s Anglicare Enhanced Foster Care program, by supplying everything from stuffed animals, clothes, and toys.
June has always loved helping children, having worked in childcare for more than 10 years and volunteering for Anglicare Noosa four years ago. After spending her life knitting and sewing, first for herself and her own children, then for her five grandchildren and three great-grandchildren, June has decided to keep busy with her hobby now that her own children are grown, by knitting for those less fortunate.
At 82, June Crowther isn’t planning to put down her knitting needles just yet. Jamiee Burns speaks to a volunteer who’s making a real difference in our community. Appreciating how expensive the materials are, June refuses to let any of her donated materials go to waste. Instead, her charitable nature steps in, and she uses the left over scraps to make blankets for the Coast’s homeless.
“I’m in the middle of doing a mice version of Snow White and the Seven Dwarfs, then I think I’ll make some balls for the little babies,” she said. Sadly, she’s never met any of the children, but she understands these small gifts hold enormous value, because it’s something that belongs entirely to them. According to June, when young people move between foster families it can be a stressful and uncertain time which means their knitted toys become so much more precious to them.
“If the children still want them, I’ll still make them,"she promises.
“There was a knitted zebra in one of the first lot of supplies I sent through and this little boy wanted it. I hear from staff that he still carries it everywhere with him and he won’t let go of it,” June proudly explains.
Many of the children June knits for are disabled and she tries to accommodate for all tastes.
It's this kind of story and the demand for the toys that keep June knitting, every single day.
June’s enthusiasm for her community extends further. She also knits beanies for premature babies, which are donated to various local hospitals, and she knits trauma teddies for Sunshine Coast paramedic services, understanding that each one of her toys bring enormous smiles to so many little faces. Donations that keep June knitting are always appreciated, including goods like old pillows, wool and pattern books. Drop off your donation to Noosa Anglicare at the Noosa Civic from Monday to Friday between 8am and 4.30pm.
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INSIDER
MORE THAN A MAYOR
Aside from film-maker, artist, photographer and politician, how many other strings does “miracle man” Tony Wellington have to his bow? Helen Flanagan reveals a few surprises.
T
his self-confessed long-haired gadabout lived the life of Riley at university - there was a brief tinker with biology, media and communications, film, and drama societies, acting and directing.
futuristic, science fiction television pilot called Badlands 2005. It was a bomb, but a raging success in terms of my love life,” recalls Tony.
Tony Wellington worked on documentaries and dramas, from editor to scriptwriter and director for two decades, and while working as first assistant director on Dead Calm, he recalls a significant moment when Nicole Kidman attracted Tom Cruise’s eye and Judy Ditter, his now-wife, first appeared on the scene.
“My first painting, which I still have, depicts a person on a horse next to a car. I entered it in the school competition where my mother was judging and I figured I was a shoo-in to win! I didn’t,” Tony explains.
“Judy managed the art department and we didn’t get to know each other until working on a terrible,
“I was in a school band where I established a folk club with an emphasis on original music. I’ve
Disillusioned with the television industry, Tony quit, turning to his artistic mother for inspiration.
The Noosa Mayor’s creative and artistic portfolio could be best described as eclectic.
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R E S ID E N T IA L C AT E G O RY
INSIDER
“Fine art tends to take itself seriously, so I like to prick the po–faced bubble” presented radio programs featuring progressive and avant-garde music, written for music magazines, recorded a CD of original songs, Some Questions About Fish and had books published,” he says.
memorable because it attracted a wealthy art-loving client who purposely added walls to his house to hang more of Tony’s work. Finally, it was time to satisfy his bucolic fantasy.
He’s faced challenges, but the greatest was a battle with metastatic melanoma.
There's also three documentaries about the local area that he’s written and directed along with a current book project focusing on music in the late 60s and early 70s. Tony’s paintings, especially oils, are often based on puns, and trompe l’oeil trickery.
“Judy and I came to Noosa to sniff around and we fell in love with the place,” Tony enthuses. “Paradise with surf and a large art market!"
“I gave more than my pound of flesh with excisions, including most of my liver. My dermatologist begins referrals with ‘meet miracle man’. That cracks me up.
In 2012 Tony stood for the Sunshine Coast Council on a Noosa deamalgamation platform.
“These days I surf early to beat the sun. The water is incredible and I love seeing the fish under my board. That’s one reason I live here and want to help protect this place from exploitation.”
“Fine art tends to take itself seriously, so I like to prick the po-faced bubble,” he muses. There’s been numerous Art prizes and exhibitions including one at the Helen Gory Galerie in Melbourne when The Age reported: ‘The photo-realism of Tony’s paintings has been compared to the work of Jeffrey Smart, though Wellington, a veteran of the film industry, believes his art is more humanist. Certainly, his paintings have the impact of film stills.’ The most profitable exhibition happened in Pitt Street Mall’s Skygarden in Sydney when the Lord Mayor Frank Sartor opened it and Tony’s work literally flew off the gallery walls. The event was also
“The sitting councillor was deposed and I was thrust into the maelstrom of local politics. I borrowed a tie from my neighbour for the swearing-in ceremony and felt so out-of-place," he said.
“Fifteen years ago, I was given less than a year to live,” says the surfing addict and father of three.
“It was a rough ride for the first two years and I felt I was a real pariah amongst the 12 councillors and mayor, the one trying to break up the party,” he recalls. In the end, the political planets aligned and we got our separation, said Tony. “As the mayor, I want Noosa to be an exemplar to the rest of the world for best practice in its built environment, natural environmental and resident wellbeing.”
Wednesday is
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Free Kids Mornings in Centre Come down and enjoy free fun for your little ones every Wednesday! Time: 10am Location: Playground next to Subway No need to book, just turn up! New and exciting activities every week. Full details up on our website.
GPS search: 28 Eenie Creek Road, Noosaville Queensland Big W � Woolworths � 100 specialty stores 11
Autumn 2017
INDULGE
SAY CHEESE Preparing a cheese platter should never be a rushed, slaphappy process. Cheese devotee Deb Caruso explains the art of presenting cheese to please.
I
’m one of those people who sees cheese as a legitimate meal option any time of the day or night; believes that olives are nature’s little vitamin tablets; and that cured meats are good for you (that’s why the word ‘cure’ is in the name!). For me, the best way to meet my daily fruit intake is to serve it up on a platter surrounded by gooey goodness; meaty marvels and salty, fleshy olivios. Add in some paté, top-quality dips and just spread that love around! A sprinkling of nuts and some quality bread and crackers ensure the nuts and grains component of a balanced diet are met. My favourite memories are of friends and family talking, laughing, toasting and indulging over a good platter full of these wonders and having quality ingredients on hand has gotten me through many an emergency brought on by unexpected guests or when I can’t be bothered with the whole cooking thing. It’s my ‘go to’ dish to take to parties and I can tell the calibre of any soiree by the matter on the platter. For the record, give me one exceptionally stunning cheese
Image: Paul Smith
over a few mediocre ones – and no Jatz Crackers in sight please! You can imagine my excitement when Providore on Hastings opened to fulfil my penchant for gourmet groceries and locally-made goodies from Woombye and Kenilworth Cheeses as well as local stars such as Hum Honey; together with an impressive range of deli delights and meats from local suppliers, including Eumundi Meats. While owner-operators Graham and Tracy Bradford pride themselves on supporting local, they are smart enough to know when they need to look further afield. No cheese board would be complete without the hard-to-beat Le Roi Blue and Auricchio Pecorino - both of which are in store.
Image: Paul Smith
IN Noosa Magazine
The abundant accompaniments in Providore includes fresh local figs from North Arm; Vivacious Vege Tomato Relish; a gourmet nut selection from Nutworks at Yandina; seedless muscatels and a decent selection of (not Jatz) crackers. 12
Providore on Hastings
Certain to make any cheeseboard come alive is Hum Honey’s pure raw honeycomb straight from the bees at their free-range farm in the Noosa Hinterland! It’s the bees knees and also available in store. Enough of the drool-worthy details! It was time to truly test the platter prowess of Providore so together with our style gurus from Blink Living, we tasked the team with putting together a spread worthy of the hashtag #foodporn and fitting for the front cover of this esteemed publication. After all, it’s never too early to work up an appetite for Noosa Food & Wine. You can see the end result for yourself - and what’s better is that you can buy all the ingredients in the one place and support local businesses at the same time! For more images of our shoot, including style tips, the full list of products and where to get them, turn to page 60 in our homewares section. Olive it with you…
INDULGE the full flavours of the cheese and meats. Use less-loved nuts like pecans, walnuts, Brazil nuts and hazelnuts.
FEELING FRUITY
Featuring: Woombye Blackall Gold Washed Rind; Woombye Truffle Triple Cream Brie; Kenilworth Tuscany Romano Cheese; Le Roi Roquefort Cheese; Auricchio Pecorino; Fresh Figs from North Arm; Vivacious Vege Tomato Relish; Seedless Muscatels; Hum Honey's Pure Raw Honeycomb; Fat Hen Olives; Cured Meats from the Skara Range; Cranberry and Hazelnut Valley Seed Crisps; On the Side Lavosh; Tanglewood Sourdough Baguette; Nutworks Gourmet Nut Mix. All available from Providore on Hastings.
DIY PLATTER PERFECTION CHEESY CHEMISTRY Stick to odd numbers (apparently this is a French tradition): choose either one single sensational cheese; three cheeses, which should include a soft white (brie, camembert, washed rind); a blue (Gorgonzola, Stilton, Roquefort or creamy Danish); and a hard cheese (cheddar, pecorino, manchego); five cheeses should see variations of the above and something special such as marinated fetta (in its own small bowl) or a fresh burrata or fior di latte. Keep the cheese separated with fresh and dried fruit and break your hard cheese into chunks to avoid potential disasters. Put any real stinkers on their own with some nuts and fruit to avoid overtaking the flavours of the other cheeses.
MEAT TO PLEASE YOU Salami, prosciutto, bresaola or really nice smoked parma ham or jamón are all excellent choices. You might like to include smoked salmon but treat this like you would a really stinky cheese and give it its own space.
GO NUTS Spread and sprinkle nuts around to break up the textures and provide a respite from
flowers around the board/s. Top up your wine, sit back, relax and enjoy!
HOW MUCH IS TOO MUCH?
Some of the flavours can be quite strong and so (in addition to wine) provide fresh and dried fruit to cleanse the palate or boost the flavour profile of the other ingredients. Use what's in season and go for pops of colour and flavour such as figs, strawberries, grapes, sliced apple, pear or peach, muscatels, berries. Tomatoes (fresh or sundried) are also a fruit and the smaller varieties with their nutty, sometimes-smoky flavour have earnt their place on the platter.
I would say ‘never enough’ but that’s just my hedonistic Taurean tendencies. If the platter is likely to be a starter with a meal to follow, aim for 20-30 grams of cheese and three slices of meat per person and keep the accompaniments on the low. If the platter is the meal (there is nothing wrong with that!), aim for around 100 grams and six-ten slices of meat with ample accompaniments and lots of crusty bread. Have fun, be adventurous and try not to dis a brie.
BIT ON THE SIDE
WASTE NOT, WANT NOT
Experiment with different pastes, relishes and chutneys. For a real stand-out, have some local honey still in the honeycomb! Try Rolada’s Fig & Walnut roll which provides fruit and nuts in one mouthful. Gourmet dips and the purest of patés add another dimension and should be arranged in their own bowls with crackers or grissini to accompany.
CRACKER ME UP For crackers, use something light and neutral, such as lavosh or seeded crisps. If needed, there are some good gluten free options available but it’s hard to go past really good fresh bread, such as from Tanglewood Bakery. Choose a stick loaf and break it roughly into large pieces (don’t cut). Provide a dipping bowl of good-quality extra virgin olive oil sprinkled with a little Himalayan Sea Salt.
FLATTERING PLATTERING Take the cheeses out of the fridge before serving – about one hour on a cold day and ten minutes on a scorcher. Leave it in its packaging or cover with a damp tea towel until you are ready to pop it on the platter. Use rustic timber boards, slates or feature ceramics with matching dishes for dips or accompaniments. Provide a separate and appropriate knife for each cheese. When constructing, try to play with different heights but keep it compact. Put the tallest cheese on the edge so it’s easier to slice; add small bowls of nuts, olives and pastes; crackers of choice; scatter nuts and fill gaps with fruit. Fill in any free space with cured meats or let them shine on their own platter. Have lots of small spreaders and cheese knives; label the cheese if you are fancy pants enough and add candles and fresh 13
Leftover cheese should be individually wrapped in waxed or baking paper (never cling wrap) and placed in its own loose-fitting food bag or container in the cheese drawer of the fridge to maintain circulation and humidity. Or go one better and pick up your locally-made re-usable Beeswax food wraps from Providore, perfect for wrapping those left over cheeses - and they’re earth friendly!
SHARE YOUR #PERFECTPLATTER AND WIN! To win the ultimate Woombye Cheese hamper featuring one of each cheese in the range with accompaniments from Providore on Hastings, simply share a pic of your perfect platter using the #perfectplatter hashtag on Facebook or Instagram and tag IN Noosa Magazine; Providore on Hastings and Woombye Cheese. Entries close 31 March.
Image: Will Conley
Autumn 2017
INDULGE
ISLAND CONGREGATION Pinot and peaches with rose caramel
I
t doesn't get more romantic than a heart-shaped island. Yes, the oneand-only, Makepeace Island Resort surrounded by the Noosa River; Sir Richard Branson’s Australian hideaway and the exclusive location for ‘hatted’ culinary stars from the Yarra Valley to
IN Noosa Magazine
Exceptional food and wine will be the norm rather than the exception when you saunter and sample, what Helen Flanagan expects to be, the hottest long lunch date at Noosa Food & Wine 2017.
show off an exciting menu with expertly matched wines from top rated vineyards as part of Noosa Food & Wine 2017.
Hot 50 Restaurants list as well as Best Regional Restaurant with Jo winning Hot Talent in the Time Out Food Awards.
Victoria’s Yarra Valley has developed a global reputation for its chardonnay and pinot noir and naturally a string of restaurants that sing in perfect harmony. Matt Stone, the executive chef at Oakridge Wines, leads the parade. Arguably, he’s the leading sustainable chef in Australia, ascending firstly in the Margaret River in 2002 and later at Greenhouse Perth where he worked closely with the owner to set up Silo, Australia’s first no waste café.
Matt brings a love of bush foods, (native greens ‘kim chi’ on the current menu with kangaroo), environmentally aware practices such as low food miles and waste and says he anticipates some of the Yarra Valley’s finest produce will be on the seasonally-inspired festival menu.
In 2015 he made the move to Oakridge Estate where he set up a kitchen garden and religiously starting using local and ethically farmed and foraged produce. He works closely with his partner and sous chef Jo Barrett and together they’ve hit the top of many leader boards; 2016 Delicious Magazine’s Outstanding Chef, and The Australian’s
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“Greenvale acorn-fed prosciutto from the Grampians rivals the great Ibérico hams of Spain and Parma hams of Italy. A truly unique product. The pigs feast on acorns which gives an amazing fat ratio and a sublime rich, nutty flavour. The biggest challenge is not to eat it all as I’m serving,” he explains. “Tyrone from Little Yarra Dairy is one of the most ethical dairy farmers I’ve met. He runs twelve Jersey cows on his beautiful green pastures and we treat his milk with the utmost respect turning it into
INDULGE Matt Skinner
a simple curd for a tomato, basil and burrata curd tart, or served on its own with Jo’s, irresistibly-moreish sourdough. “Yarra Valley Trout caviar comes from Buxton Farm about 45 minutes north of the winery on gravity-fed dams on the pristine Rubicon River. Unlike other farms the trout aren’t killed to harvest the eggs, instead, put to sleep in a bath of olive oil. The belly is massaged to extract the roe,” Matt carefully explains.
which tango on the tongue. Believe me! Promising a truly epic line-up of premium wines is Matt Skinner, a sommelier, author, and educator. "I’m very excited about The Drinks List's Makepeace with Wine event,” says Matt, who was introduced to celebrity chef Jamie Oliver by Tobie Puttock and assisted them with the set-up and wine operations for the Fifteen restaurant group. “Two of Australia's best young chefs and a menu designed around flagship wines from a handful of Australia and New Zealand's very best producers such as Oakridge, S.C Pannell, Cullen, Campbells, Quartz Reef, and Dog Point. What’s not to love about epic food and wine in such a beautiful quintessentially Noosa setting?” beams the sommelier.
Caraway seed-studded puff pastry, torn smoked trout, golden trout caviar with just-picked kitchen garden herbs is a show stopper. No wonder Gourmet Traveller magazine voted the signature dish in the Top 50 in Australia.
Exclusive to Live It Travel
Pinot and peaches with rose caramel; rhubarb, rice pudding with rosemary; and lemon, lemon myrtle, white chocolate with coriander, are clever re-interpretations
Caraway pastry, smoked trout, caviar, garden herbs
Rhubarb, blood orange, orange cream
MAKE PEACE WITH WINE MAKEPEACE ISLAND FRIDAY 19 MAY, 11AM - $295 Tickets: www.noosafoodandwine.com.au
Matt Stone and Jo Barrett
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DAYS
$2945 PER PERSON TWIN SHARE
Hanoi > Mai Chau > Halong > Hoi An INC LUSI ON S • Private airport transfers • English speaking guides • 11 nights in 4 star accommodation • Some meals • All entrance fees to monuments • Professional drivers • Professional Yoga instructor throughout your trip • Economy Class Domestic Flights within Vietnam • All touring & transfers in air‐conditioned vehicles
BOOK TODAY | 1300 662 702 info@liveittravel.com.au | liveittravel.com.au | follow us *Price is per person in AUD. International flights not included. Contact Live It Travel for availabilty and dates. Further T&C’s may apply.
2 Innovation Parkway, Birtinya 4575
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Autumn 2017
18-21 May 2017
70 EVE NTS , 5 0 CH E FS , 4 0 WI N E M A KE RS , 1 D ESTI N ATIO N Join us in Noosa along with some of Australia’s best chefs and wine producers over four days. From feasting on the beach, blending your own wine, indulging in the long table lunch on Hastings Street to lounging in The Noosa Woods, there is an experience for everyone. To view the full Noosa Food & Wine Festival program and purchase tickets visit our website. NOOSAFOODANDWINE.COM.AU
INTOWN
FESTIVAL FUN! Matt Golinski knows a thing or two about food festivals. He shares his insight into Noosa Food & Wine 2017.
T
he aroma of free flowing champagne and one hundred different brands of perfume fill the air. Waiters push their way through the crowds, canapés aloft, trying to keep them out of the reach of serial finger food hogs. Chefs scurry back and forth with a sense of controlled panic showing on their faces. The town is abuzz in anticipation of the various guest chef dinners, cocktail parties, food trail tours and wine tasting to come over the next four days. It’s Noosa Food and Wine Festival time again. Food festivals have become about as common in Australia these days as the multitude of cooking shows which spawned the average Aussie’s obsession with the culinary world. They take on many forms and usually attract a very wide demographic – from young Masterchef fanatics wanting to catch a glimpse of their favourite celebrity chef to the high end food and wine enthusiasts looking to book into as many lunches and dinners as they can before they’re all sold out. Some food festivals rely on a particular theme or gimmick to draw crowds. In Goomeri, the annual Great Australian Pumpkin Roll down Policeman’s Hill draws crowds of around 20,000 people each year. Tin Can Bay and Hervey Bay Seafood festivals attract hoards of seafood lovers who come to gorge themselves on oysters, prawns and crabs. And in the tiny town of Pinnaroo, SA, Spudfest brings in spectators and competitors from far and wide for its infamous day of mashed potato wrestling. The Noosa Food and Wine Festival started around 14 years ago as a way to stimulate tourism in town after the Easter holiday rush had passed and things tended to slow down. It quickly became a must do for any self-respecting foodie, and not because of any one theme or gimmick. A combination of its breathtaking location, its proximity to the great produce of the coast and the hinterland, the calibre of the dozens of great restaurants in the area, and its ability to pull the best chefs from all over Australia (let’s face it, what
chef wouldn’t want to come and spend the weekend in Noosa), means it doesn’t ever have to try very hard to sell out all of its events in record time each year. This year, Tourism Noosa set the task of creating a more diverse and inclusive festival aimed at attracting a wider audience. The festival boasts 70 events featuring 50 chefs, 3 festival villages (The Beach, The Woods and Noosa Junction), 100 food producers and 40 winemakers showcasing their wares, and the best part: of the 16,000 tickets up for grabs, 40% of them are less than $40. A great step forward for a festival that has sometimes been described as being too elitist. The stunning tipis on the beach are back again this year, as well as the Hastings Street Long Lunch and the visit to Richard Branson’s Makepeace Island (see page 14). For those wanting the complete Noosa experience, there’s a package which incorporates multiple events as well as the once-in-a-lifetime experience of luxury glamping at Maravista Farm in the hinterland. The Farm is part of The Ogilvie Group and services Aromas, Locale, Woodfire Grill and Rickys (see page 18). And as always there’ll be a brigade of food and wine stalls. This year, it’ll all happen in The Woods at the end of Hastings Street for those wanting to just graze and sip their way through the day in one of the most beautiful places in the world.
tonight we celebrate under an autumn moon how we dreamt it all to life stroll this ocean boardwalk to this little restaurant we like pure artistry behind the scenes this wine list reads like poetry crystal glass to my mouth the taste of velvet burgundy takes me to the south of france vineyards that we run through from the vine to the oak barrel aged in time we dance flavours brought together in a balance so harmonious if only for one perfect night the entire world could taste it transcending every boundary stretching over distant seas and i savour every moment all the good things in this life and take none of it for granted for our hearts are full and we're alive
Nekita Roberts @theaustralianpoet www.theaustralianpoet.com
Whatever your priority, each year the Noosa Food and Wine Festival continues to grow and evolve, and 2017 is shaping up to be the best one yet. Make sure you are part of it! For all the latest information visit www.noosafoodandwine.com.au 17
Autumn 2017
INSTYLE
GLAMPING IT UP If you’re looking for luxury tent accommodation and the ultimate Noosa food experience Helen Flanagan has the inside story.
F
orget collapsing tents, sharing sleeping bags with scary wildlife and finding toilets in the dark. Camping is out and upmarket glamping (glamour camping) is so on-trend - just like the Noosa Food & Wine festival and its most extravagant and glamorous event ever, the Noosa Foodie Glamping Experience.
stay for three nights in luxuriouslyappointed bell tents for two people and enjoy sumptuous breakfasts, welcome and farewell lunches, a grazing-style late night dinner in the central Mongolian yurt - an elegant handmade marquee - plus a very special night-of-nights dinner under the stars. There are optional extras such as private yoga, pilates or a PT class;
Maravista Farm, a beautiful 250 hectare property with more than 20,000 macadamia trees, organic produce and bee hives, is close to the lakeside town of Boreen Point, 25 minutes from Noosa, and is the exclusive ‘glampsite’. Guests
stand-up paddle yoga on the property’s dam; or a Noosa Everglades Kayak Experience. The piece-de-resistance is a premium pass to the best of the Noosa Food & Wine Festival including: tickets to the opening and closing cocktail parties on Noosa Main Beach; dinner at Rickys Bar & Restaurant; Saturday session of Wine in the Woods; Hastings Street Longest Lunch; and Long Lunch in the Groves (of Maravista Farm) with a menu designed by celebrated chef Matt Golinski using premium produce from the farm and the hinterland. Transfers are included to and from the festival. The ultimate foodie’s adventure is hosted by Beyond Experiences and available to only 20 like-minded lucky guests and potentially new friends.
special offer Mention IN NOOSA when booking or purchasing a gift voucher between now and May 31 and receive a gift of biodynamic green tea salt.
The Cooking School Noosa offers the following classes: Noosa Regional | Classic French | Contemporary Japanese | Modern South East Asian The Dumpling Experience | Private Group Bookings Available Go to thecookingschoolnoosa.com for more information. 2 quamby place, noosa heads | Phone: 07 5449 2443 | info@wasabigroup.com.au
IN Noosa Magazine
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DO IT SLOW
INFORM
Slow Food Noosa will be making sure that local shines in the lead up to and during Noosa Food & Wine 2017. Be a part of it, go slow and celebrate local!
MONTHLY BREAKFASTS
NOOSA FOODIE GLAMPING AND FESTIVAL EXPERIENCE Friday 19 May – Monday 22 May 2017 check-in noon Friday; check-out 2pm Monday. Queen or Twin Share with a maximum of two people per tent. Solo glamping packages available upon request. Not included: flights and transfers to Maravista Farm from the airport or other destinations but these can be arranged by Beyond Experiences. Price: $3,900pp Bookings and details: www.noosafoodandwine.com.au
Farm tour, Farm shop & gallery.
Held at Peppers Noosa Resort & Villas $28 members, $32 non-members
BYO drinks and picnic set $55 members, $65 non-members
Guest Speakers and sumptuous buffet breakfast:
NOOSA FOOD & WINE FESTIVAL
March 30, 7.45am Kerry & John Pool Lychee Divine & Tomarata Orchard Australia’s largest lychee suppliers, multiple award-winners April 27, 7.45am Ian and Margie Douglas The Lime Caviar Company and Australian Finger Lime Caviar Australia’s largest producers of finger limes, Delicious Magazine 2016 award winners
SLOW FOOD AUTUMN PICNIC Sunday 30 April, noon Hinterland Feijoas, Belli Park 3 course lunch by George Fransciso
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Noosa Food Safari Thursday 18th May, 9am-3pm Noosa Food & Wine Festival Bus trip featuring Eumundi Biodynamic Beef, Onyx Park; Noosa Black Coffee plantation; 3 course lunch with wines at Garnisha Spice Farm with Matt Golinski; Sunset drinks at Tinbeerwah Lookout. $175 including bus, food and drinks Book at www.noosafoodandwine.com.au Tastes of Noosa pop up Local produce dish designed by Matt Golinski. Meet the producer and tastings Slow Food “Kids in the Kitchen Garden” Daily in The Woods festival village. www.slowfoodnoosa.com
Autumn 2017
Endless Summer.
www.peregianbeachhotel.com.au David Low Way, Peregian Beach
INTHE KNOW
food bites
PROVIDORE ON HASTINGS
If you’re drooling over our front cover, don’t miss your chance to sample delicious local produce at Providore on Hasting’s Tasting Market on Friday 19th May from 2-6pm. Meet some of the Sunshine Coast's finest producers and learn more about their produce.
ORGANIC ALMOND MILK VanillaFood are known for their fresh, organic vegan and raw delicious meals and have now introduced their own Certified Organic Almond Milk; unsweetened and loaded with nutrients, the almond milk is alkaline, creamy yet mild in flavour. Available at Belmondos Organic Market. Order for pick-up Mon-Sat 0427 466 977.
According to the tasting notes, Ruby’s exhibits wonderful strawberry scents on the nose with aromatics of red berry, toffee and cranberry. The 2016 drop will be part of the IN Noosa Summer Wine Lunch at View Restaurant on 10 March. PADSTOWS PARTY
After celebrating their first year in business, Emma and Grant from Padstows are preparing to host the IN Noosa Autumn wine lunch on 5th of May. While the full five-course menu with matching wines is still to be confirmed, rest assured it will feature Grant’s amazing spanner crab cakes with preserved
View Restaurant at Peppers Noosa Resort & Villas welcome Andrew Wilcox, third generation
lemon salsa verde. Favourite dishes from their first twelve months include: Salt ‘n’ Pepper Calamari; Steamed Black Mussels; and the Crispy Asian Duck Salad - not to mention the breakfast favourites including Chorizo Baked Eggs. Noosa Junction is positioning itself as the next eat street and the newest kid on the block is 32 East, the brainchild of Melbourne chef, Nathan Miller and his partner Pete Dillon who aim to bring a little piece of Melbourne to the east end of Sunshine Beach Road. Open Mon-Sat 6.30am-3pm with catering available. VILLAGE BICYCLE
Noosa local and culinary artist as the new Head Chef. Along with a brand new menu of mouth-watering dishes featuring vibrant local produce, the bar staff have been getting creative with the cocktails. Try the White Chocolate and Lychee Pina Colada or refresh with the delish Lemongrass Ginger Orange Blossom. Happy hour everyday for locals and guests! NICE DROP! Amadio Wines has just released its 2016 Ruby’s Rosé which is Australia’s only Merlot Rosé and is modelled on the Bordeaux style.
SUNSHINE STRIP Riding the Mexican wave is Guaca which has opened in Sunshine Beach on the former site of Duke’s Burgers and run by the same team that also took over Mooshka after original owners Damian and Lucy decided to call it a day. Rumour on the Sunshine strip is that a former Masterchef contestant may be moving into the ‘hood... BORDERTOWN Taco Tuesday continues to grow at Bordertown BBQ with a $5 taco of the day all day; a weekly tequila cocktail special from 3pm; and trivia and Mexican Bingo with a $100 bar tab prize from 7pm. For everyday fun, build your own Epic Burger - name it, post it and the burger of the month will be added to the menu. ONE TO RELISH
AT A JUNCTION
VIEW TO A CHILL!
WHAT’S COOKING AND WHO’S HOT
Village Bicycle two-wheeled it down the road a few months ago and hasn’t looked back! Meanwhile the old space has been hit with a whitewashed Mexican wave, reframed and renamed, Cholo. Open Wed-Sat, 4-10pm. The boys have also paired with 4 Pines Beer to create their own Village Bicycle Brew to be on tap before Easter. GASTON GONE Not long until one of Noosa’s favourite local haunts, Gaston Noosa, closes to make way for Grill’d burger joint which is no doubt hoping to capture the Betty’s Burgers crowd. Gaston’s sister business The Kitchen Shed continues to provide catering and we understand that Pas and Kristie may open up in Noosa Junction after they take a well-earned break.
Relish at Noosa Springs will host a Champagne and Sparkling appreciation night on Friday 31 March from 6pm. Host Evan Jones is the exclusive importer of the world famous Billecart-Salmon and will introduce sparkling wines from around the world and Champagne. $115 per person including a 4 course dinner with matching wines and great prizes with champagne trivia. Book on 5440 3333.
curbside BBQ, fresh-shucked oyster bar and garden bar! Delights include hickorysmoked lamb sub with chimichurri; Cape Byron Beef burger; charcoal grilled chicken tacos (all with tofu option); or charcoal grilled corn with chilli, lime and coriander; and duck fat fried potato salad with Voodoo Bacon and green onions. www.cafelemonde.com.au EL CAPITANO
Love the old world organic sourdough pizzas that the ‘Cap cooks up? Love them even more with a FREE entrée with purchase of two pizzas from Sun-Thurs, 5pm-7.30pm!
BREAKFAST PITCH With the new addition of breakfast, Pitchfork owner/ chef Craig Galea has cured and smoked Bangalow pork specifically for cottechino sausages and streaky bacon to go with free range eggs from Woombye. And for the non-traditionalists how about smoked salmon fish cakes, asparagus, poached egg and hollandaise; baked bean jaffle, fried egg and bacon; mascarpone hot cakes, lemon mascarpone and fresh berries; or Vietnamese pork roll, pickled carrots, cucumber, coriander and siracha? Yes please! SUNDAY FUNDAY The Sunday Sessions at Café Le Monde have been a huge success along with the 21
FOOD THERAPY Shopping is a legitimate therapy so it makes sense that Noosa Civic are preparing to launch a Mindful Wellbeing Campaign which will include a food element; and a workshop on managing household waste from the team at OzHarvest. Details at www.noosacivic.com.au FRESH ASIAN
Flying West Roasters are busy fitting out their new roaster and espresso bar at The Bunker, Doonan. Westies wanting to get their coffee fix, will have to wait until later in the year with father and son taking their time to get the fitout right.
The newly-arrived Fresh Natural Asian on Gympie Terrace offers authentic Asian dishes with a healthy twist and its cooking classes and special mixed spice blends imported from Asia are proving a hit! The two hour classes are $49 per person for up to six people and are themed on regional cuisines from around Asia.
ONE IS FUN
WASABI WORLD
FLYING WEST
ON FIRE The Peregian Beach Hotel’s autumn menu is a Pescatarian's haven with head chef Matt Holt continuing the focus on fresh, local seasonal with more share plates and his signature Asian fusion flavours, particularly for the abundant seafood dishes. Vegetarians are also well looked after and Mediterranean flavours feature, particularly in the Woodfire section. New local brews will help wash it all down.
Easter with a four-Course Seafood Feast for $59 per person. Ask about the Free Ferry Ride with any booking to get the ferry straight to the Boathouse Jetty. Bookings essential 5440 5070.
Happy 1st birthday on the 18th of March to Marinus and the team at Padre Coffee! We love how you espresso yourselves, stay grounded, take time to smell the coffee and take life one cup at a time. Hope these well wishes find you better latté than never (insert groan). FEIJOA A GOER Hinterland Feijoas fresh fruit season is on with the Belli Park farm open Wed-Sun, 9am-3pm in March as well as every Saturday, 9am-3pm throughout the year. Sally and Pete’s retro food van, Myrtle, will be selling fresh feijoa cakes, gelato, organic tea and coffee and a light lunch; and the Farm Shop and Gallery will feature feijoa preserves, local ceramics and other artisan gifts. Don’t miss the Slow Food Noosa lunch there on Sunday 30 April with a 3 course feast cooked by George Francisco of Voodoo Bacon. EASTER FEAST Noosa Boathouse will build on their famous seafood tower and four-daily fish options for
Wasabi continues to receive accolades for its overall fabulousness and this time it was included in the Around the World in 80 Dinners book alongside global luminaries. Learn to cook like the pro's with a class at The Cooking School Noosa. TO A TEA Having developed the concept of tea gastronomy using the delicate flavours of tea as a food ingredient, Peter Kuruvita is hosting an evening of exciting and surprising tea-inspired dishes at Sofitel Noosa’s Noosa Beach House on 30 March. To book call 5449 4771.
MORE AMOUR After the sell-out success of the first three Noosa Amour featuring food from Aromas, Locale, Rickys and Woodfire Grill in one of the aforementioned venues of The Ogilvie Group, it is Locale’s turn to host the grand finale! The date is yet to be announced but be quick to secure your seat. Autumn 2017
INSEASON IN SEASON
FROM SIMPLE TO SUPERFOOD!
SWEET POTATOES
SUNNIES
Sweet potatoes originated in South America, but have been widely cultivated and incorporated into the cuisine of most tropical and sub tropical parts of the world. Due to their low GI levels, and high dietary fibre, vitamins and minerals, they’re currently very much in favour with dieticians, paleo enthusiasts and whoever the person is who declares things to be “superfoods”. Sweet potatoes come in lots of colours, from white, yellow, orange and pink, to the bright purple fleshed Okinawan sweet potato, which due to its high levels of antioxidants, is said to be the reason for remarkable longevity of the island's residents. Sweet potatoes can be roasted, steamed, sautéed, pureed, added to soups or made into cakes. They also make really tasty chips. The tender tips of the vine are also edible. Sweet potatoes go with: meat, poultry, butter, cream, spices, coconut, bacon
Dragonfruit or Pitaya is the fruit of a cactus native to South America, and over the past few years has become readily available in Queensland fruit shops and markets between late summer and early winter. The flesh of the fruit is sweet and juicy and can be bright red, yellow or white depending on the variety. It contains small black edible seeds which give it a texture something like a cross between kiwifruit and watermelon. It’s striking colour makes it perfect for desserts, juices and cocktails. It can also be made into dragonfruit wine. I personally believe the best way to eat dragonfruit is to simply cut it in half and scoop out the flesh with a spoon. Dragonfruit go with: Limes, ice cream, yoghurt, coconut, ginger, palm sugar, spices, chilli, coriander
IN Noosa Magazine
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DRAGONFRUIT
INSEASON SEASON
Fruit and vegetables with origins from South America and Western Africa are ready to be explored. Matt Golinski explains.
LEEKS
Leeks are in the same family as onions and garlic. Their sweet earthy flavour lends itself to use in stocks, sauces and soups. Generally the soft white part of the leek and an inch or so of the light green part is used, the dark green part can sometimes be slightly tough and bitter. Leeks need to be split and rinsed well under cold running water to remove any grit before use. I particulary love leeks slowly braised in chicken stock as an accompaniment to meats and fish. Julienned and deep fried they make a crunchy garnish for dishes. Russian or Elephant garlic is in fact more closely related to the leek family than the garlic family. Leeks go with: Chicken, fetta, bacon and ham, onions, garlic, cream, potatoes, seafood
One of my earliest childhood cooking memories is sitting around the kitchen table peeling the calyxes from the pods of rosellas and cooking them up to make jam. Every time I smell the aroma of rosellas cooking now it takes me straight back to that table. Rosellas are the fruit of a variety of hibiscus native to western Africa, but are now grown widely all over the world for their fruit, leaves (which taste like sorrel) and fibre for textiles. They have become an essential item on any good fundraising stall in Queensland, their suitability to our climate and the high natural pectin levels in their pods makes them perfect for jams and jellies. Fresh fruit is available from mid summer through to late autumn and can be made into jam, chutneys, cordial, tea, and sweet or savoury sauces. The leaves can be stir fried and eaten as greens.
ROSELLAS
Rosellas go with: Sugar, cream, pastry, pork, poultry, ice cream, curd cheeses, sparkling wine
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Autumn 2017
INTHE KITCHEN
A SEASON TO SURPRISE! SLOW ROASTED PORK BELLY WITH SWEET POTATO PUREE, BRAISED LEEKS AND ROSELLA CHUTNEY SERVES 4
Ingredients:
SWEET POTATO, LEEK AND SPANNER CRAB SOUP WITH SWEET POTATO CROUTONS AND CRÈME FRAICHE
• • • • •
750gm pork belly, skin on 1clove garlic 2 bay leaves 1 sprig rosemary 250gm sweet potato, peeled and diced • 50gm butter • 2 leeks, cut into 2.5cm rounds
SERVES 4
Ingredients: • 1 onion, diced • 2 cloves garlic • 250gm leeks, washed and diced • ½ tsp fennel seeds • 50gm butter • 500gm white sweet potato, peeled and diced • 750ml chicken stock • salt and pepper
• 100ml thickened cream • 200gm cooked spanner crab meat • 75ml crème fraiche • 2tbs fennel sprigs to garnish • 100gm sweet potato, sliced 2mm thick and cut into small squares • ½ cup vegetable oil for frying
removed from the pods and pods reserved • 100gm castor sugar • 30ml red wine vinegar • 1tps salt
Place the leeks, butter and stock into a baking dish and season with salt and pepper. Cover and bake at 180°C for 30 minutes or until soft but still holding their shape. Cover the sweet potato with cold water in a small saucepan and boil until soft. Blend to a fine puree in a food processor with the butter and season with salt and pepper. Place the pods of the rosellas into a small saucepan and cover with water. Simmer for half an hour, and strain remaining liquid into the flesh of the rosellas in another saucepan. Add the sugar, vinegar and salt and simmer on a low heat until the fruit is soft and the syrup has reduced and thickened.
Deep fry the sweet potato chips in hot oil until crisp and golden. Drain on absorbent paper. Divide the soup between 4 bowls and garnish with the spanner crab meat, small dollops of crème fraiche, sweet potato croutons and fennel tops.
Fry the pieces of pork belly skin side down in a hot, heavy based pan until the skin gets crisp. Arrange on four plates with the sweet potato puree, leeks and chutney.
SERVE WITH
SERVE WITH
2014 Valli Old Vine Riesling Central Otago, NZ $32
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2014 Georges Dubouefs 'Fleurie' Beaujolais, France $40
PRETENTIOUS
2008 Pol Roger Blanc de Chardonnay Champagne, France $145
PERFECT
PRETENDER
PRETENTIOUS
PERFECT
PRETENDER IN Noosa Magazine
• 250gm rosellas, flesh
Season the pork all over with salt and pepper and place skin side up in a baking tray with the garlic, bay leaves and rosemary. Cover tightly and roast for approximately 4 hours at 120°C. Refrigerate the pork belly until completely cold and cut into four portions.
Sweat the onion, garlic, leek and fennel seeds in butter until soft. Add the sweet potato and stock and simmer for 30 minutes. Add the cream and season with salt and white pepper and puree in a food processor until fine.
2014 William Fevre 'Montmains' Chablis, France $80
• 20gm butter
Method:
Method:
2014 Marc Bredif Vouvray Loire Valley, France $35
• ½ cup chicken stock
2009 Guigal Chateauneuf-du-Pape Rhone Valley, France $105
INTHE KITCHEN
Matt Golinski helps you create a selection of dishes using his favourite seasonal ingredients that are sure to be a winner for dinner!
SPICED SWEET POTATO AND DRAGON FRUIT CAKE WITH COCONUT YOGHURT ICING SERVES 4
Ingredients: • • • • • • • • • •
200gm plain flour 1tsp baking powder ¼ tsp bicarb soda ½ tsp cinnamon ½ tsp ground ginger pinch nutmeg pinch salt 125gm unsalted butter, diced 200gm castor sugar 200gm cooked, sieved and cooled sweet potato
• 2 eggs • 2 dragonfruit, peeled and sliced thinly • Handful of mint leaves • 50gm palm sugar • 1tsp grated ginger • 30ml lime juice • 500ml coconut yoghurt • 50gm icing mixture • 30gm shredded coconut, toasted
SWEET POTATO, LEEK AND SPANNER CRAB SOUP WITH SWEET POTATO CROUTONS & CRÈME FRAICHE
Method: Preheat oven to 180°C. Grease and line a 22cm round cake tin. Sift the flour, baking powder, bi-carb, cinnamon, ginger, nutmeg and salt together. Cream the butter and sugar until pale and light. Add the eggs one at a time and mix well. Add the sweet potato and mix well. Gently fold in the flour mixture until well combined. Pour into the cake tin and bake for 45 minutes at 180°C. Allow to cool slightly before turning out onto a cake rack to cool. Simmer the palm sugar, lime juice and ginger together until the sugar has dissolved. Pour the cold syrup over the dragonfruit and mint.
SLOW ROASTED PORK BELLY WITH SWEET POTATO PUREE, BRAISED LEEKS AND ROSELLA CHUTNEY
Spread the coconut yoghurt on top of the sweet potato cake to act as the icing and decorate with the dragonfruit and shredded coconut.
SERVE WITH
2005 Isole e Olena Vin Santo Tuscany, Italy $80
PRETENTIOUS
PERFECT
PRETENDER 2012 Chateau Filhot Sauternes, France $35
2012 Hugel Pinot Gris 'Vendange Tardive' Alsace, France $105
SPICED SWEET POTATO AND DRAGON FRUIT CAKE WITH COCONUT YOGHURT ICING 25
Autumn 2017
INSIGHT
T
IN NOOSA
hree-and-a-half years ago we introduced the idea of a lifestyle magazine dedicated to INforming, INspiring and INdulging the people of Noosa. Twelve months after that, in September 2014, our first issue hit the streets. Featuring local artist and environmental advocate Stephanie Haslam on that first front cover, our ongoing commitment has been to feature local artists and to provide a platform for local creatives to share their story and highlight another side to this beautiful region. IN Noosa Magazine has been born out of a love for all things local. We are locally owned and operated, with a strong commitment to local sustainability – from the eco-accredited uncoated paper that you read to the bespoke handcrafted magazine stands that you see around town. Our small team hand-delivers the magazine to public places from
hairdressers to professional and medical suites; cafes; galleries; boutiques; and newsagencies to resort and accommodation outlets. We have more than 900 locations that receive copies of the magazine; twenty stands in key locations; and bulk delivery to tourist destinations. There is no wastage. While we need to make sure that we are economically sustainable, we will always have more editorial than advertising and focus on strong stories and images that capture the essence of Noosa. From people to events; food to fashion; the arts; homewares; health and beauty; our pages are brought to life by our contributing writers – who are experts in their field. Our aim is to help guide locals and visitors to better understand, love, explore and support the Noosa area and the businesses that operate within it. Our social media channels (instagram,
I’M YOURS, TAKE ME!
I’M YOURS, TAKE ME!
A MAGAZINE TO CAPTURE THE SPIRIT OF OUR PEOPLE AND ESSENCE OF OUR PLACE ISSUE 09 Spring 2016
A MAGAZINE TO CAPTURE THE SPIRIT OF OUR PEOPLE AND ESSENCE OF OUR PLACE
Botanical
ISSUE 08 Winter 2016
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O P E N 7 D A Y S F R O M 7 A M F O R B R E A K F A S T, L U N C H A N D D I N N E R . G R E AT F O O D , A M A Z I N G W I N E S , CRAFT BEERS AND THE BEST LOCAL COFFEE. F U L L M E N U N O W A V A I L A B L E TA K E A W AY.
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We have launched the IN Noosa Fashion App and are about to launch the EAT in Noosa food app – both designed to provide an on-the-go online directory of local businesses at your fingertips.
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SHARE YOUR THOUGHTS AND WIN!! We want IN Noosa Magazine to be your magazine and to truly do that, we need to know what you think. Share your thoughts and go in the draw to WIN three nights at the stunning Elements of Byron resort! The prize includes three nights’ accommodation in a Botanical Villa with daily continental breakfast, sunrise yoga and wifi. Simply complete our online reader survey by 30 May to go in the draw. Take the survey and for full terms and conditions visit www.innoosamagazine.com.au/survey
We are always looking for ways to help guide our readers to be INformed, INdulged and INspired – and what better way than to help them find the best places to eat, drink and source local foods? We also want to help local businesses to reach locals and visitors to let them know who they are, what they offer and where to find them. INtroducing EAT in NOOSA – our latest easy-to-use app that puts local drinking, dining and food-finding options at your fingertips. It’s free to download today so give it a try. Follow EAT in NOOSA on Facebook or instagram and let us know if your favourite restaurant, bar, grower or providore isn’t yet on the app - or if you’ve found something new and go in the draw to win tickets to our next IN Noosa wine lunch! *conditions apply, visit our facebook page for more details.
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f us Autumn 2017
INCLASS
CLASS ACT Admire celebrated culinarians and wish you had half their skills? Helen Flanagan discovers how to turn this dream into reality.
F
ood awakens the senses and becomes the touchstone of memory, especially at the much-lauded Wasabi. Marvel at the evocative parade of modern Japanese food and aspire to emulate the flavours? Then chop-chop to a cooking class in the purpose-built, high-end, feel-at-home kitchen under the tutelage of talented Zeb Gilbert. He’s a proud, patient, family man whose innate understanding of ingredients is second-to-none; ditto using the fermented flavours of Japan with proteins such as beef, and his technical skills are incomparable. “The small class size is structured so instead of everyone being assigned different recipes, two are responsible for an entire dish,” says Zeb, who when queried about eggs, points to a basket of brown beauties laid by his daughter’s seven chickens, all named Jemima. “I’ll stop everyone when there’s a pressure point so tips and techniques are shared. Same for queries about spices and herbs, with 70% of the latter coming from Wasabi’s Honeysuckle Hill farm in Pomona where Japanese ingredients that would otherwise not be available, are grown.”
IN Noosa Magazine
The Japanese Bokashi system is used with organic matter from the restaurant, mixed with micro-organism-activated rice bran to nourish the soil, thus completing the paddock-to-plate-to-paddock circle. “Some of my favourites herbs are Kinome, a Japanese prickly ash with a unique citrus flavour for fish dishes and a bamboo salad; Hakkanou is Japanese menthol for flavouring ice cream, jellies and infusing shoshu, a distilled spirit; and Shishito, a Japanese sweet chilli. Pickle it, use fresh, dried or stuff with fish mousse and fry in tempura batter.” The class alacrity was palpable. Seven spice chilli was pounded; daikon, carrots, kale and shallots pickled; ponzu stirred; ginger made into chips; and a beef fillet seared for the tataki salad was dressed with dry seasoning, toasted bonito, crisp onions and edible flowers. Across the bench, dashi simmered; a dumpling mix formed into balls was ready for the seafood hot pot; buckwheat noodles created from scratch using buckwheat kernels were kneaded - and kneaded again; myriad vegetables were meticulously cut and trimmed for the bincho-tan charcoal barbecue; tamari, chives, shiso leaves and mirin stirred into red miso dressed blanched local greens
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and shelled edamame beans; and a garnish of katsuobushi was masterfully shaved. The dried, smoked bonito is imported from Japan with small packets of pre-shaved flakes available from good Asian grocers. Meanwhile, ice-cream made with Maleny Dairies milk and cream along with sancho pepper was churned, in readiness for the freezer; yuzu curd simmered; meringues with mandarin powder baked slowly in the oven; hulled strawberries were ready for slurps of saké; and in the fridge saké was setting. As a jelly should. About half way though the 5.5 hour class, the first fruits of the class’ labours were enjoyed with gusto and a glass of Tamanhikara Saké. It proved the perfect match with beef tataki. Back at the work benches the remainder of the 23 recipes and components were completed for presentation, plating and sharing. Zeb looks around the kitchen and in Wasabi where the final two courses are enjoyed. He notes some stand-out moments: “They’re proud, surprised by what’s been ‘created’, have a sense of accomplishment, astounded at the ease of new-found tasks, also using top-quality
INCLASS
equipment such as handcrafted Japanese knives. They’re all confident enough to reproduce any dish from the take-home recipe book.” Zeb had his first serious love affair with Asian food at the Spirit House, and after working for Kate (who later became his wife) at her Brisbane bistro, their year-long food adventure took them through Southeast Asia.
Queensland Restaurant” in its annual Hot 50 List for 2014, 2015 and 2016. "I'm not a big picture person,” comments Danielle. “I did not set out to achieve any great goals or receive awards, but every day I feel we are slightly improving or tweaking details. From its humble beginnings, when a large number of our guests did not eat raw fish to now serving an omakase-driven menu where the clients trust the chef, it has been an education for us all."
Wasabi beckoned and most recently the executive chef’s excitement levels reached a new high, being announced Aside from contemporary Japanese, co-owner of classes this The Wasabi Across the bench dashi simmered … year include Group, which classic French, noodles created from scratch using Noosa is helmed by buckwheat kernels were kneaded the highregional and achieving modern and kneaded again … dynamo Southeast Danielle Gjestland. Asian. Look out for dumpling experiences, It has three businesses including the artisanal bread making, masterclasses restaurant, The Cooking School Noosa with Italian maestros Giovanni Pilu and and Ibento Boutique Event Space. Alessandro Pavoni, and chefs’ table dinners at Ibento when Zeb will be joined Danielle who grew up in Sunshine by some of Australia's leading chefs such Beach opened Wasabi in 2003 when as James Viles from Biota. she was 24. After six years she relocated it from Sunshine Beach to the quintessentially Noosa location on the river. National accolades followed including The Australian's “Hottest
Zeb, who doesn’t read novels - only cookbooks and fishing magazines, says he is looking forward to the Noosa Food & Wine Festival where he will be cooking
with chef Federico Zanellato from LuMi Bar & Dining at a sold-out, 12 guest only chef’s table at Ibento on Sunday 21 May. “After the festival I’m heading to Japan," he said. “I often get inspiration from a certain ingredient, the environment, where the ingredient comes from or even ceramics that ‘tell’ a story." The 5.5 hour classes are very hands-on in a stunning, intimate setting. The $250 ticket price includes a three course lunch with two glasses of premium matched beverage, a take home recipe booklet and The Cooking School Apron. Seats are limited to ten guests.
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At The Cooking School Noosa guests use hand crafted Japanese knives from Mr Teiichiro Yamaguchi, a 10th generation Yoshisada Hamono (cutting tools) grand master. Book a class before 30 May 2017, mention IN Noosa Magazine and you could win your very own hand-crafted Japanese knife valued at $155. thecookingschoolnoosa.com
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Cooking School Learn, have fun and eat the spoils of your labour from just $49 per person. Our 2 hour cooking classes are conducted on the deck at “Fresh’s” purpose built cooking station overlooking the sparking Noosa River. Maximum 6 per class.
Authentic Healthy Asian Dinning | Gluten Free | Licensed or BYO | Open 7 days a week from 11am lunch and dinner
229 Gympie Tce, Noosaville QLD 4566 | Phone: 07 5440 5119 | www.freshnaturalasian.com.au 29
Autumn 2017
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ow, what an incredibly long, warm summer and after a season bashing the pilseners, fizzes, Rieslings, semillons, rosés and whatever else I could lay my hands on just to quench a seemingly insatiable thirst I am looking forward to a temperature drop and the introduction of a little more texture and roundness into my white wines - and maybe a little moderation in consumption. I’m not talking Kim Kardashian roundness; more the gentle, thought-provoking curves of Scarlett Johansson.
JACOBS CREEK CHARDONNAY
IT’S ALL WHITE
Tony Cox shares his love of roundness in his wines and his women as he welcomes the cooler months.
in the bottom of Coopers bottles. During the winemaking process the winemaker may choose to stir the lees through the wine, a process called batonnage, which adds texture to the middle palate of the wine. Malo, short for malolactic fermentation, is where acid is converted from malic acid to lactic acid which again softens the wine and provides a more generous mouthfeel. The push to leaner, Chablis-inspired chardonnays has made it a little difficult to find wines with that generosity that many of us expect in chardonnay. One of the best value chardonnays that offers texture and mouthfeel is the Jacob’s Creek Reserve Chardonnay from the Adelaide Hills. At full price it represents great drinking under $20. Occasionally, it gets below $10 in a 6-pack buy which is ridiculous value. It features citrus and stonefruit flavours, a creamy middle and gentle acid to close.
Chardonnay is one of the first wines I look to when seeking a little roundness, usually with some lees stirring or malo. Just to simplify, lees refers to the dead yeast cells which come out of solution during fermentation and is best seen as the sludge
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Breakfast, Lunch & Dinner.
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IN Noosa Magazine
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GREYWACKE CHARDONNAY
INTHE GLASS
INTHE GLASS
GREYWACKE PINOT GRIS
Greywacke chardonnay from Marlborough in New Zealand is made by former long-term Cloudy Bay winemaker Kevin Judd. It has yellow fruits and grapefruit nuances, vanilla nuances from the oak and full rounded palate from 100% malo. Great booze for those who like a fuller-style of chardonnay and at a tick under $50, it is very fairly priced for quality chardonnay. While we are talking texture Greywacke Pinot Gris is all richness, weight and texture. The flavour profile is of ripe, sweet figs, pear and quince. It has a little residual sugar to continue the sweetness of the fruit, a portion of old oak is used to enhance texture along with partial malo and generous alcohol of 14%. At around $35 this goes beautifully with a piece of ocean trout. Hopefully, we are all enjoying a reprieve from the intensity of summer and replacing it with greater intensity in our glass. As the weather cools into autumn and our food gets a little weightier, these richer, more generous whites will be more than able to hold their own.
Cheers & good drinking!
Inspired by seasonal ingredients, enjoy our new Autumn menu and look out for hosted events by Peter Kuruvita bringing the latest global flavours to the table.
Wednesday Autumn Nights Order two meals from our Autumn Nights menu and receive a complimentary bottle of wine*
Bookings: (07) 5440 3317 Open 7 days a week for Breakfast, All Day Dining in the Bar and Dinner. For bookings contact Noosa Beach House Peter Kuruvita T 5449 4754 E beachhouse.noosa@sofitel.com 14-16 Hastings Street, Noosa Heads noosabeachhousepk.com.au
One of Noosa’s best kept secrets Golf & Spa Resort, Links Drive, Noosa Heads *T&C’s apply.
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Autumn 2017
INBETWEEN
A minor chord!
A
utumn: not quite winter, not quite summer. It’s the Jan Brady of seasons really. If you’re playing along at home, Cindy is winter and Marsha is summer, yet despite that less than stunning assessment, autumn has more perks than just dead leaves and permission to wear plaid pants and skivvies!
It’s the perfect time of year for getting together with friends you wouldn't waste a spectacular summer evening on, so if autumn nights are to be spent with seasonal friends, then the play list needs to be the star of the party.
NUGGET’S SUGGESTIONS Tom Jones - Help Yourself: Nothing says skivvie more, than a hip swivelling night and the velvety tones of the Welsh Wizard. Plus if the party is buffet style, the title of the song simply explains the rules for dinner.
According to Zinc FM’s Al & Nugget; when it comes to music and friends, autumn suggests a season of guilty pleasures.
Kenny Rogers & Dolly Parton Islands in the Stream: Any song that is bold enough to try to rhyme the words ‘unknown’ and ‘comb’ is a must at my party, plus Kenny’s insanely tight new face is sure to be a conversation starter. REO Speedwagon - Keep on Loving You: If the night is going swimmingly and once the fondue and box wine has settled, karaoke is the logical next step. Kevin Cronin’s heartbreaking power ballad about infidelity and loss will get the losers to leave and encourage the remaining guests to take the party in some weird new direction!
AL’S SUGGESTIONS Billy Thorpe - It’s Almost Summer: Clearly it’s not, you still have to wade through winter and spring, however the mere thought of another scorching Queensland summer will start the beverages flowing in copious quantities and Thorpie would be proud.
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Michael Buble – Home: The Canadian crooner’s voice is smoother than a fine wine and after a few bottles of your favourite drop, it will be time to dig out the karaoke and sing along. By this stage though, it won’t matter what songs are in the library because guests will attempt anything, thinking they’re better than “the Bube” anyway. Whitney Houston - The Greatest Love of All: Inebriated guests will be arguing that George Benson’s version was better. It wasn’t! But the debate will soon be lost amidst the soaring vocals of the great diva and by the time she’s instructing you on how easy it is to achieve to “learn to love yourself”, party goers will be embracing themselves in droves and no doubt leave early to have a cold shower. There it is. The autumn party done and dusted…and you might even be in bed by midnight!!
INTUNE
The Write Note!
Jamiee Burns discovers a local performer whose songs are resonating around the world!
2,062 hits and Mind at Bay 1,450 hits.
A
t the age of seven, Felicity Vanderveen remembers being wildly frustrated at the restrictiveness and lack of creativity on her piano sheet music. Now at 17, this songbird has found a unique, self-expressive sound; a blend of ambient, jazz and glimpses of Indie Rock with unique vocal techniques that draw influence from Matt Corby’s use of low and high registers and Willow Smith’s soulful and expressive persona. “For me, music is an amalgamation of all the things I’m passionate about; writing that transfers into poetry and then into my songs,” Felicity says. FELIVAND; her stage name, is gathering momentum on SoundCloud, with her single Euphoria receiving
All of Felicity’s songs are created in her bedroom with just her instruments and a borrowed interface, however she must be doing something right, having recently been recognised by UK blog site ‘Crack in the Road’. This online presence is the start of exciting things for Felicity, with several management companies reaching out to her and recently accepting an offer as a support act for fellow Australian musician, Astra. It hasn’t always been smooth sailing for this talented musician.
“Then grade 10 came and I thought, ‘this is so stupid, why bother worrying’ and I started playing again.” Felicity is proud to be part of the ‘communal and supportive’ local music scene, and is forever thankful to the Noosa community. Her biggest, local support system has been Circle of Sound, an open mic night for performers from seven to 17, where her appearances have allowed her to build an audience locally, with hopes of branching out further in the future.
“I didn’t play music for anyone, because I had so much anxiety about it,” she says.
FELIVAND has recently expanded from a solo performer to a band with Jye Geltch on drums and synth bass, and Thomas Hobbs on lead guitar with a hope to gaining bigger regional recognition and having more people experience their unique sound.
“I wouldn’t call it bullying, but I got taunted for being a bit different.
Check them out – FELIVAND on SoundCloud.com
Felicity says she quit music cold turkey during the first few years of high school.
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Autumn 2017
F A C E S
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F E S T I V A L
THANKS TO OUR SPONSORS
FA R M G AT E C A F E OPENS APRIL 2017
Paella in the Paddock every Sunday! See Facebook for event details.
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A MILESTONE & BEYOND Th o m a s Leitch discovers how a c elebrat ion of t he per f e ct po in t b reak waves turne d int o an ic onic Noos a event !
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ntering its 26th year, the Laguna Real Estate Noosa Festival of Surfing is the world’s foremost longboard surfing event. It was originally established by Noosa locals, John Lee, John Brasen and Phil Jarratt, as a longboard surfing contest to celebrate Noosa’s perfect point break waves and unite the growing global tribe of traditional surfers. In 1996, the then-titled Noosa Classic introduced a professional division and immediately attracted the best internationals of the era. Hawaii’s Bonga Perkins became the first multiple Noosa title-holder from overseas and the event’s greatest ambassador.
Inspired by industry enthusiasm, Phil and John coaxed the Noosa Malibu Club into producing a festival built around the existing pro-am surfing event, and in 1998, the first Noosa Festival of Surfing came blinking into the fierce sunlight of Noosa. Phil’s daughter, Sam Smith has taken over the reins as Director and his founding ethos of building an international surfing community has remained and continues to swell. Each year, the festival expands to bring even more into its jam-packed ‘8 Days of Pure Stoke’ including aquatic activities that encompass longboarding in numerous forms, stand-up paddle surfing and racing, an everyone-welcome costume party and even the world-renowned and much-loved dog surfing. The festival attracts the most-renowned doyens and exponents of the art of longboarding, and surfing at large. From halcyon days, Rabbit Kekai, Greg Noll and Robert August; multiple world champions, Layne Beachley, Tom Carroll and Mark Richards; and their contemporaries, Mick Fanning and Stephanie Gilmore have all joined the festival. Of course, longboarders are strongly represented, including past and present world champs, Harley Ingleby, Rachael Tilly, Jen Smith and Noosa’s own Josh Constable, with many of the world’s finest taking part every year. Hope to see you there!
MESSAGE FROM THE MINISTER It is my great pleasure to welcome you to the Noosa Festival of Surfing, one of Queensland’s many great event experiences here on the Sunshine Coast. Events like the Noosa Festival of Surfing are vital to Queensland’s tourism prosperity, engaging visitors with the locals and the community, and creating memorable experiences. The Palaszczuk Government is proud to support this event through Tourism and Events Queensland’s Destination Events Program, which helps drive visitors to the destination, increase expenditure, support jobs and foster community pride. There is a story to tell in every Queensland event and I hope these stories help inspire you to experience more of what this great State has to offer. Congratulations to the event organisers and all those involved in delivering the Noosa Festival of Surfing and I encourage you to take some time to explore the diverse visitor experiences on the Sunshine Coast. The Hon Kate Jones MP Minister for Tourism and Major Events
WELCOME TO NOOSA! The Noosa Festival of Surfing is one of Noosa’s great events on the Noosa calendar helping to strengthen Noosa’s position on the global map as an iconic surf destination. Tourism Noosa is proud to be a long-time sponsor and supporter of the festival which is now the largest surfing event in the world. For all competitors and spectators visiting from across the globe, we wish you a wonderful eight days of great surfing and more! Damien Massingham CEO Tourism Noosa
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MAKIN’ WAVES Th e b eauty of the N oos a Fes t ival of Sur f ing is t hat yo u n e v e r k n o w wh o yo u mi g h t me e t . Fro m t a l e n t e d Ze n - l i k e l oc al s to s u rf i ng sisters from Honolulu. T hom as L eit ch dis c ov e rs a me l t i n g p o t wh e re p u re st o k e i s t h e n a me o f t h e g a me .
Cale Coulter
knowing full well that, if the tables were turned, the gesture would be reciprocated. It is inspiring, not to mention unusual, to witness in one so young. But Cale and his friends will always greet fellow competitors at water’s edge at the climax of a heat to offer a hand in congratulation, commiseration or camaraderie embodying the aloha spirit.
SURFING SISTERS MAKIN’ IT LOOK EASY
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rowing up in a family of longboarders, it was little wonder that Cale Coulter would follow suit, but there’s a lot more to this inspiring young man than simply being the son of a surfer. “My whole family surfs, so I got into it really young,” Cale says of his younger years growing up in and around Alexandra Headland. Now, still far from a seasoned veteran, 15-year-old Cale is gaining international attention for his highly-talented yet definitively laid back style. Invites to global events have come from Mexico, Portugal and the renowned Deus Nine Foot and Single in Bali; but Cale has yet to leave the county and has plenty of years to fulfil a jet-setting life of surfing around the world. There’s much that stands out about Cale’s surfing; an effortless fluidity, nonchalant noserides as if they are the simplest things in the world and a symbiosis with the energy of the wave that belies his sublime talent. In 2015, Cale and his good friend, Kai Annetts were facing off in the finals
of the Boys’ Under 15 division. Inside the final ten minutes of the heat, Cale was doing well, but it was clear that his buddy was on the verge of winning. That is until Kai lost his board way out in the lineup with the board drifting all the way to shore. Rather than take advantage of this change of fate, Cale caught the next wave, surfing it to the beach with the sole purpose of collecting his friend’s board and paddling it back out to Kai even though he knew it would cost him a win. This kind of gentlemanly sportsmanship is shrugged off as second nature by Cale,
Phil Jarratt with the Schremmer sisters
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ailing from the white sand beaches of Hawaii, the Schremmer girls are as talented as they are genial; always a smiling threesome at First Point and always impressive in the lineup. “We have many lasting impressions of the Festival,” says mum Patty. “Lovely beaches, friendly people, incredible surfers and the Festival is so impressive. The support and enthusiasm for the event is fantastic. The athletes and the sponsors, the local restaurants, shops, tourists all seem to share the stoke.” Originally from Florida, the Schremmer family moved to the Island State five years ago, bringing Mason, 16; Lola, 15; and Scarlett, 10; to Honolulu. Swiftly adopting their new lifestyle, the girls got their introduction to surfing from the beach boys at Hawaiian Ocean Watersports and the Star Beach Boys at Waikiki beach. Since their emigration from mainland USA, it has been a rollercoaster of success and results for all three girls. Multiple finalists at last year’s Noosa Festival of Surfing; Mason and Lola went on to place first and second, respectively, at the Australian Longboard Open at Kingscliff; while young Scarlett, giving away almost three decades to some of her fellow competitors, showed incredible promise in the Women’s SUP division. The future is bright for these sister surfers!
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Eric Walker
SUPERB STYLE
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urfers live and breathe it, crave it through flat days and land-locked sentences. They will do anything to revolve their lives around the ocean’s ebb and flow, and for Paul ‘Jonesy’ Jones, this passion stretches beyond the water’s edge and even involves his four-legged friend. A nurse by trade, Jonesy has surfed much of his life, but got turned on to stand-up paddleboards by close friends. “Chris de Aboitiz, Woogie Marsh and Tully St John were the guys who pretty much brought SUPing to Australia and they introduced me to it, but it was far from love at first surf,” explains Jonesy. “Tully invited me to have a go so I paddled a SUP out the first day he gave it to me and I couldn’t stand on the thing so I phoned him up and said, ‘What is this stupid sport?’ “But then I fell in love with it. The fitness angle, racing, SUP surfing and now the longboard SUP surfing which is becoming very popular. It just feels natural for me to have a paddle in my hands when I surf. “I could see that if someone with a real connection and enthusiasm with the
Paul ‘Jonesy’ Jones
SUP community could sink their teeth into the Festival's SUP events, then it could become one of the biggest events in the world,” Jonesy says. He rallied his fellow paddlers and set up a partner Facebook page, SUPs at the Noosa Festival of Surfing, and worked hand-in-hand with the festival team to expand the event exponentially. Now, with Jonesy’s input and connections, alongside the festival’s director, Sam Smith, the SUP divisions attracts more than 200 paddlers from across the country and around the world for possibly the largest SUP event Australia-wide. But it’s not just Jonesy who benefits from his passion for paddling - his best mate also gets to enjoy his aquatic activities.
“I originally surfed with my dog on a regular surfboard about 10 years ago and then progressed to SUPing," he said. "It’s really organic and my dog is my best mate - and to surf with your best mate is the greatest feeling in the world."
OLD GUYS RULE
S
urfing, like many sports to the uninitiated, is for sprightly youths with age and agility on their side, however as the saying goes: 'old surfers never die, their boards just get bigger'. Eric Walker is a shining example of the profound benefits of a healthy surfing lifestyle. At 66 years young, he’s the perpetual winner and current defending champion of the aptly-named Old Guys Rule Men’s 60 & Over division. Walker’s surfing still echoes the vibrancy of youth, the dynamism of the stoke and the pure love of riding waves, and the Noosa Festival of Surfing is the highlight of his surfing calendar. “It’s the best presented event I’ve ever seen and I enjoy coming every year to such a great spot,” Eric beams. “The level of surfing and fitness now, compared to when the event started is exceptional. Back then, there were maybe four or five guys who were surf-fit, but now they all are and I’ve seen the level of fitness and ability improve so much over the years.” Eric is endlessly inspiring - in his humility, his surfing talents and his joie de vivre; always quick with a smile and a handshake, so stoked just to be able to share these wonderful moments with friends in the ocean he loves.
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A DOG’S LIFE E
very year, the Laguna Real Estate Noosa Festival of Surfing attracts more than 800 of the very best longboard surfers on the planet. They comprise world champions, celebrities of the surfing community and legends past and present, yet despite this smorgasbord of surfing’s glitterati, one event provides a greater drawcard than all the rest combined - the VetShopAustralia Surfing Dogs Spectacular. Recent years have seen the natural amphitheatre of First Point amass an engorged crowd, both on the sand and along the rocky coastline, all clamouring to get a glimpse of the hydro hounds and their talented co-pilots. There’s nothing cuter than watching the surfing dogs bounce with glee at the prospect of heading out into the waves with their two-legged buddies, showing at least as much surf stoke as their human counterparts. For dog surfing champion, Chris de Aboitiz, it has become his career, travelling around the country and even globetrotting to give talks, demonstrations and to host workshops. But despite the crowds and excitement, the Dog Surfing Spectacular is far from a P.T. Barnum-esque sideshow of performing pets, with a far
F E S T I V A L
It ’s o n e o f t h e mu st a t t e n d e v e n t s o n t h e su r f i n g c al endar a n d t h i s p a r t i cu l a r e v e n t a t t ra ct s o n e o f t h e b i gges t c rowds - o n t wo l e g s a n d f o u r !
more practical side. "It is such a fun, simple and easy way to build a better relationship with your dog,” explains Chris of his intentions with the SUP Dog Workshops.
Chris de Aboitiz
"Surfing with your dog is the ultimate. You need to have good surfing skills yourself, dog behavioural skills and a good relationship with your dog.” Chris educates his workshop attendees on how to bond with their pets, not suppress or overpower them into obedience. He believes that to build a mutual kinship with your dog, creating games of lessons and dispelling the outdated concept of master and beast is a far more effective way of education, not to mention more humane. All of Chris’ dogs have been rescued from pounds and refuge shelters. He’s adamant to show the world that any dog is worthy of love, commitment, and loyalty, and none are incapable of being trained.
During a recent trip to the USA, he rescued a Retriever named Hobie from a local pound and, in just two weeks, the dog overcame its fear of water and its fear of people to become warm, friendly, obedient and a highly proficient dog-surfer. For Chris and his trio of dogs, Lani, Rama and Milly, the VetShopAustralia Surfing Dog Spectacular is about far more than impressing crowds and getting lots of pats. It is about showing the world that having a dog should be fun and a friendship of equality; that every dog is worth our love, and that best mates will do anything for each other.
V I S S L A | V O L C O M | D E U S | H U R L E Y | A F E N D S | C A P TA I N F I N RIPCURL | THE CRITICAL SLIDE SOCIETY | H AY D E N S H A P E S C R E AT I V E A R M Y | FCS | ZOMBIE TRE AD | SURF MUD | ZFLEX R H Y T H M | F U T U R E S | C R E AT U R E S | C H A N N E L I S L A N D S | W I L K E R S O N AND MORE…
224 David Low Way | PEREGIAN BEACH | Phone: 07 5471 3489
Dessa_Store
Mensroom by
cottonworx
Locally owned and designed, 100% cotton and linen mens clothing + huge range of great accessories ***
Shop 2&3 Sandcastles,1 Hastings Street (Beachside, Woods end of Hastings St) Noosa Heads QLD 4567 P 0497 873 167 www.cottonworx.com.au
Autumn
INFASHION
THE ART OF
BOHEMIAN ROYALE
Aratta Dress from Domini Design Head dress from Surf Meets Southwest. ART: "Isadora" by Helen Peel
AUTUMN EMBRACES ARTISAN FASHION WITH RICH TEXTURES, BOLD COLOURS AND INTRICATE DESIGN.
CREATIVE DIRECTOR Carlie Wacker @carlie.wacker HAIR Monty Thomas @montythemonstar from @surrenderdorothyhairsalon MAKEUP Ange Purchase @photo_finish_makeup MODELS Candice @candicejadee from @therebelcollectiveagency #rebeltalent Leigh Hoyne @hoynespa PHOTOGRAPHY Paul Smith @paulsmithimages LOCATION Noosa Regional Art Gallery @noosaregionalgallery 43
Autumn 2017
INFASHION 80S REVIVAL
Pink velvet dress from Chloe and Grace Earrings by Gerhard Herbst from Noosa Regional Art Gallery Headphones from Harvey Norman Noosa Skateboard from Boardstore Noosa ART: "Blue in Reverse" by Merryl Costin
FLASHBACK TO THE 80S – IT'S AN AWESOME 80S REVIVAL WITH POPS OF FUSCHIA AND LAVENDER, HOOPED EARRINGS AND HIGH HAIR.
IN Noosa Magazine
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INFASHION
EMBRACE THIS RAD 80S REVIVAL WITH HI-TOPS, HOODIES AND FLASHES OF METALLIC.
ELECTRIC BOOGALOO
Amba sweater from Augustine Nova sneakers in pewter from Holster Headphones from Harvey Norman Noosa Skateboard from Boardstore Noosa ART: "Dog Day Afternoon" by Rick Gruin
We stock local, Australian and exclusive Dutch labels
Mavi Jeans Sacha Drake POL Moss & Spy Nikel and Sole Fresh Laundry LTB Jeans Sandwich One Season Noa Noa
110 Poinciana Ave, Tewantin Phone 07 5470 2641
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Autumn 2017
INFASHION
BOHEMIAN ROYALE
Auguste Beach House frill wrap dress from Maisie and The Seven Seas Necklace and earrings from Chuckles and Boo Hand jewellery from Surf Meets Southwest ART: "Green Leaves" by Paula Kos
HIGH-END HIPPIE CHIC! IT’S ALL ABOUT PRETTY PRINTS, PATTERNS AND EXQUISITE JEWELS FOR THIS BOHO LUXE TREND.
Flawless airbrush makeup – Mobile to the Sunshine Coast
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IN Noosa Magazine
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INFASHION
BORROW YOUR BOYFRIEND'S T-SHIRT – THIS UNISEX TREND CALLS FOR DENIM, LOGO T’S, PANAMAS AND TOTALLY CHILLED VIBES.
NORMCORE COOL
Leigh wears Cottonworx shirt and cotton ¾ shorts, Paez slip-on shoes, leather bracelets all from Mensroom by Cottonworx Candice wears Bianco Stat boyfriend jeans and cotton linen T-shirt and Sandwich jacket all from Domini Design Leather overnight bag, satchel and Glarce Australia sunglasses from Mensroom by Cottonworx Ladies leather handbag from Chuckles and Boo ART: "Tawny" by Rob Roy
FASHION AT YOUR FINGERTIPS!
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Autumn 2017
INFASHION
AUTUMN ROMANCE
Stevie May Fantasy Blouse and Trinity Skirt from Chloe and Grace Holly Ryan Mini Squiggles earrings from Alterior Motif ART: "Cross Roads of Life" by Diane Barlow
PRINCESS MEETS PUNK – TEAM A FLOWING HIGH-NECK BLOUSE WITH EDGY METALLIC AND LEATHER ACCESSORIES THEN ADD A BOLD BIKER JACKET TO COMPLETE THIS AUTUMN LOOK
IN Noosa Magazine
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INFASHION
Chuckles and Boo GET SWEPT UP IN THE NEW-AGE BOHO LUXE LOVE AFFAIR WITH INTRICATE APPLIQUÉ FOR THE LADIES AND MIXED TEXTURE AND PATTERNS FOR MEN
Bespoke Bohemian Creations
BOHO LUXE LOVE
Leigh wears Cutler and Co linen suit and R2 Amsterdam shirt from Mofo Mens Apparel; Leather Shoes from Mensroom by Cottonworx Candice wears Stevie May Lady of The Night Dress maxi from Chloe and Grace; earrings from Noosa Regional Art Gallery; and Senso Tahnee shoes in blush from Alterior Motif ART: (left to right) "The Journey" by Victoria Crozier Bradbury; "Lord Howe Wave Rider" by Beatrice Prost; "Out There, Somewhere" by Pamela Miller.
Shop 3, Da’Vos Building Thomas St, Noosaville www.chucklesandboo.com
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Autumn 2017
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07.
05.
Autumn THE ART OF
80S REVIVAL
06. 04.
02.
BOHEMIAN ROYALE
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09. BOHEMIAN ROYALE
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08.
03.
PRODUCT LIST: 1. Miss Molly Kimono - The Travelling Kimono 0434 255 995 2. Necklace - Surf Meets Southwest 5474 2037; Earrings and 3. Leather Handbag - Chuckles and Boo www.chucklesandboo.com 4. Nova sneakers in pewter - Holster 5449 0232 5. Amba Sweater - Augustine 5447 5837 6. Levi Denim Shorts - Surf Meets Southwest 5474 2037 7. Earrings by Gerhard Herbst - Noosa Regional Art Gallery 5329 6145 8. Miss Victoria and Miss London Pouches - Miss Monogram 5437 7605 9. Necklace - Augustine 5447 5837 10. Auguste the Label dress - Maisie & The Seven Seas 0422 634 388.
IN Noosa Magazine
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INFASHION
AUTUMN ROMANCE
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20. 22.
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25. 14. 23. 15. 16.
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NORMCORE COOL
18. 19.
BOHO LUXE LOVE
PRODUCT LIST: 11. Bianco Stat Boyfriend Jeans and 12. Mavi t-shirt - Domini Design 5470 2641 13. Headphones - Harvey Norman Noosa 5473 1991 14. ZK Wanderer Shoes - Domini Design 5470 2641 15. Earrings - Jewellery by Me 0481 222 638 16. Glarce Australia Sunglasses and 17. Leather satchel, shoes and bracelet - Mensroom 0497 873 167 18. R2 Amsterdam shirt - Mofo Mens Apparel 5447 3333 19. Cotton Shorts - Mensroom 0497 873 167 20. Dylan Kain The LSC Bag and 21. Holly Ryan Mini Squiggles Earrings and 22. Senso Uba Shoes - Alterior Motif 5474 9580 23. Stevie May Trinity Skirt - Chloe & Grace 5449 2292 24. Senso Tahnee Shoes - Alterior Motif 5474 9580 25. Stevie May LAdy of the Night dress - Chloe & Grace 5449 2292.
Shop 2, 9 Hastings Street, Noosa Heads QLD 4567
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P (07) 5449 2292
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www.chloeandgrace.com.au
Autumn 2017
INDULGE
GIRL’S WANNA HAVE FUN!
I
t has often be quoted that ‘girlfriends are the family we choose for ourselves’. It’s in our DNA to ‘hunt in packs’, love our soul sisters and bond with other females. We have always congregated with other females around the cave, in the village and as a group in a community. I believe that we need regular group getaways to rekindle or reconnect what’s partly instinctive, to stay close to other females as we grow stronger together. I am one of these females who loves a getaway, long lunch, long walks or an extended day spa session with my girlfriends. It always has to be a long time as we all have too much to say to fit into a short time! We talk the same talk. It’s like group therapy, where the more you share a problem, the smaller it gets and if someone has the same issue as you, it’s sisterhood at it’s best. We laugh together,
It’s been said more than once that ‘girls hunt in packs’ but Katrina Thorpe discovers that girls just wanna have fun – and Noosa offers an abundance of choice. share and care for each other, give advice and pick each other up. There are difficult times when we cry on each other’s shoulders; we reminisce about the past and make new memories together. It’s friendship in all shapes and forms and we make time for it because ultimately it’s the best therapy, proven to be de-stressing and good for our wellbeing. Girlfriends are a gift we give to ourselves. There’s always a reason to escape work, family, partners and commitments for time with your girlfriends and girls will go to any lengths to make time for each other. It’s this loyalty and trust that makes girlfriends so important to our wellbeing. But why do we need to head off together in a group with our besties? Simple answer is because we like to hang out together, catch up, laugh, cry and share some instinctive bonding without disruption from the other people and things in life that demand our attention. While we don’t need a reason to be together, a special event
WE ARE LED BY DESIGN
It takes being a friend to have a friend and most groups have a similar algorithm: there needs to be a leader, 'the organiser' who plans the intricate details of the Girl’s Getaway; there’s the 'dis-organiser' who loses things, runs late and forgets to bring essentials, but we love them for it, laugh about it and know what to expect from them. To the rescue is the 'super woman' of the group who brings spare everything, can fix anything, whip up a meal with a few lettuce leaves. She pre-empts possible short falls and is the backup person that all the rest know has anything and everything you forget to pack. The 'fussy one' (or two) in a group always look immaculate and are often the ones that really ‘let go’ on the getaways because they don’t have to impress anyone and can let their guard down in good company.
NOOSA CANINE MASSEUSE
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Delivering award winning creative through branding, advertising and digital. Our work is recognisable for impact, intelligence and an unforgettable visual message. We are proud to partner with In Noosa and continue the success of this iconic magazine. www.weareledbydesign.com.au Suite 14, 91 Poinciana Ave, Tewantin QLD 4565 P 5474 2202
IN Noosa Magazine
gives us cause to save a date birthdays, book clubs, relaxation, hen’s days, special needs (like a recent break up) and events.
BOOK AN APPOINTMENT TODAY! Carlie Wacker 0419 760 771 | carliewacker@gmail.com 52
INDULGE
WHAT GOES ON THE TRIP STAYS ON THE TRIP! As the owner-operator of a day spa, I have gained a lot of experience over the past 15 years in dealing with groups of ladies planning the perfect Girl’s Getaway. Time vanishes when there is so much on offer in Noosa.
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SURF LESSON: LESSON: do the wild thing, you’re never too old for a surf lesson.
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STAND UP PADDLE CLASS: CLASS: book a private paddle for the group and explore the Noosa waterways.
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NATIONAL PARK WALK: WALK: combine the Coast Tanglewood tracks for a great circuit exploring the park.
HERE'S WHAT TO CONSIDER:
The 'quiet one' is usually the balance of the girls group - easy going, no-fuss, happy to listen; in contrast to the 'loud one' of the group – there’s always one extrovert who holds a lot of the conversation and you can pick them straightaway. While there’s lots of laughing amongst a group, there seems to be one person who keeps everyone happy without trying to. I know, you have already picked out yourself amongst the group personalities and the good thing is everyone is accepted as each person plays their role in the group when they are needed, this is what makes girlfriends so special.
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THE EVENT: EVENT: book this first.
2
LARGE ACCOMMODATION: ACCOMMODATION: book a house or apartment with a large communal area.
3
DAY SPA AND HIGH TEA: TEA: often a recovery day to relax and re-group.
10 WINE AND CHEESE NIGHT: NIGHT: popular after spa treatments when you are too relaxed to go out. 11
GOURMET DINNER: DINNER: eat out or Chef-in. We have local chefs who will cook a private dinner for you.
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THE LONG LUNCH: LUNCH: choose from one of our many restaurants.
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MARKETS:: Eumundi or Noosa MARKETS Farmers Market - it’s the hunting and gathering in groups thing.
COOKING CLASS: CLASS: food your thing? Then book one of the cooking classes offered in Noosa.
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SHOPPING:: New outfit or shoes, SHOPPING you have your girlfriends opinion so it’s going to look fabulous.
SUNSET CRUISE: CRUISE: up the Noosa river aboard the Catalina with sultry DJ music, cocktails and sensational scenery.
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A decade of delivering After ten years of providing a therapeutic haven, Kansha Natural Therapies has become a vital health partner to many locals and visitors. Deb Caruso finds out why.
O
riginally opening in 2007, Kansha Natural Therapies aims to provide authentic alternative therapies in a calm, peaceful environment.
Over that time, the business has become an important part of many people’s health and wellbeing. It is a theraupetic haven with the tranquil ambience of a spa while offering ancient and modern therapies to restore harmony and balance. Owner Richelle Barker, a chiropractor and acupuncturist with twenty years’ professional experience, created the space after seeing her clients enjoy a deeper healing process when they were able to relax and unwind before, during and after treatment.
“It is easy to become overwhelmed by the amount of information out there. A common sense approach to health; emotional wellbeing; quality, natural unprocessed foods; and abundant water are of utmost importance.” The formula has worked with Kansha becoming a reliable and stable part of bringing balance to many clients’ lives.
“The relaxing ambience at Kansha was an essential element to me from the beginning, allowing clients to step away from the busyness of life and giving space for the therapeutic process to begin,” she said.
“We have a lot of locals and visitors who have been with us from the start and allow us to be partners on their health and wellbeing journey,” Richelle said. “We haven’t bought into trends. From acute treatment to maintenance and prevention, we provide legitimate therapies to assist a wide range of issues.”
“Kansha has gently and organically evolved over its 10 year history but we have always remained authentic to our core philosophy of providing a nurturing space and maintaining our principal therapies of acupuncture, chiropractic, massage and reflexology - which all have roots dating back to ancient cultures, standing the test of time.
To mark the ten years, Richelle said the Kansha logo has had a facelift along with a new website and online store featuring quality products that client’s know and love.
NOOSA ACCOMMODATION
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TEWANTIN Shop 18, The Atrium 91 Poinciana Avenue Tewantin QLD 4565 Phone:(07) 5449 91655
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ACCOM NOOSA is your one stop shop for Noosa holiday accommodation with a range of luxurious Noosa apartments, holiday houses and a prestigious signature range of properties to suit your needs.
View our work on Facebook and Instagram
FREECALL: 1800 072 078 info@accomnoosa.com.au | www.accomnoosa.com.au
IN Noosa Magazine
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INBLOOM
AUTUMN INSPIRATION Autumn brings a wealth of creative inspiration at The Ultimate Florist. Striking blooms such as Dhalias with their sometimes dinner plate size faces; fragrant beauties like the Tuberose that can fill a home with their full bodied perfume; enchanting and long lasting Echinacea flowers with their golden caramel tones; and the lime green vibrance of Molucca Balm or Irish Bells as she is often called, create a gorgeous addition to any bouquet.
As mum to three-year-old Sophie, Richelle said she has even more empathy for the balancing act that is part of the working family dynamic and how alternative therapies are an essential part of health and wellbeing. The beauty of the business lies in the attention to detail – aromatic diffusers, bubbling water, peaceful music and complimentary Ayurvedic tea provides an instant calm while you wait for your personable, professionally-trained practitioner. The treatment rooms offer a calming and beautiful oasis with soft music, essential oils and an ambience that evokes the most benefit from your chosen treatment.
Dancing tulips are back after their well-earned rest over much of the summer. Their vibrant array of colours and their daily movement make these flowers an all-time favourite. Here is a fun fact... once cut, Tulips will continue to grow in the vase! Watch them dance into graceful positions as they stretch toward the light. To avoid too much movement and keep them upright, trim the bottom of the stems about one centimetre every few days.
Kansha is a unique respite from the outside world and the stress of modern living – for customers young and old.
IN NOOSA READER OFFER To celebrate its ten years, Kansha is offering IN Noosa Magazine readers a packet of the heavenly Salty Soul Bath Salts with every massage booked before the end of May 2017. Simply mention IN Noosa Magazine when booking.
Don’t forget to pop in and see the quirky Easter creations on show at The Ultimate Florist!
Massage | Pregnancy massage Chiropractic | Acupuncture
ESCAPE PH. 07 5447 2262 E. INFO@THEULTIMATEFLORIST.COM.AU SHOP 12B, LANYANA ARCADE, NOOSA HEADS Open Mon to Fri 9am – 5pm & Sat 9am – 2pm
6 Mary Street Noosaville | Ph: 07 5473 0724 www.kansha.com.au
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Autumn 2017
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bali bliss
Seeking a touch of Bali without the travel? Deb Caruso discovers a tropical paradise that soothes the soul without the stress of having to venture too far.
M
y husband had given me a gift voucher for the organic oasis that is ikatan Spa in Christmas 2015 and I foolishly hadn’t used it yet. I don’t know or understand why I hadn’t taken advantage of it sooner. I think I was waiting until I really needed it – or I would leave it until I had a few free hours and then expect to be able to get in with just a few hours’ notice. According to owner Katrina Thorpe, I’m not alone with many clients leaving it until the last minute and being disappointed when the venue is booked out. Lesson learned. When I finally made my appointment for the following week, I found another benefit of booking early was that I had seven days of excited anticipation until I could experience the magic of this Asian-inspired oasis. Located just off the Sunshine Motorway, ikatan is a slice of day spa paradise with the warmth, environs and theraupetic benefits of Balinese-style hospitality and treatments.
IN Noosa Magazine
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With extensive tropical gardens in a tranquil environment that embraces nature, the venue certainly feels like a holiday escape. Treatment rooms are villa-style single or double rooms with air conditioning, their own sound system and most of them also feature private showers for body treatments. I had experienced the ikatan magic many times before so I knew to arrive early so that I could enjoy a herbal tea in the serenity of the gardens prior to my treatment. Despite the car park being full, I felt like I was on a secluded island retreat and just being still in this environment was already working wonders. While I couldn’t resist snapping a few Instagram-worthy shots of ‘wish you were here’ scenes, I wasn’t even tempted to touch my phone for the rest of my two-hour escape. My therapist appeared from amongst the foliage and oozing the calm zen of someone who delights in making you feel better, escorted me to the treatment room where soothing music played, aromatic candles were already lit and pure bliss awaited.
INDULGE
I
massage to come. Now that my feet were soaked, scrubbed and polished, it was time for the rest of the body. To the bed for a signature ikatan Spa Balinese massage combining a unique blend of stretching, long flowing strokes and forearm moves that created the sense that my therapist had more than two hands. The warm aroma oil and pressure released my monkey mind and relaxed my body as the therapist expertly and seamlessly moved from the massage to the facial featuring organic and natural botanical products personalised for my skin. This sensory journey with anti-aging elixirs, serums and masks and combined with deep cleansing, exfoliation and extensive massage to face, scalp, neck and shoulders left me floating and to finish, an elixir, eye serum and hydration therapy moisturiser was the icing on the cake.
katan is the only luxury day spa on the Sunshine Coast that offers an Asian spa experience with traditional Balinese massage and body treatments along with Uspa organics and Environ Facials. I decided to upgrade my massage voucher to incorporate a foot pamper and facial as featured in the Noosa Dua Package, a fabulous top-to-toe indulgence. The Foot Pamper kicks off with a soothing soak in high quality pure magnesium flakes. This miracle mineral is believed to help with muscle spasms and cramps as well as helping with stress disorders, headaches, chronic fatigue symptoms, general wellbeing and improving energy levels. Just what the doctor ordered! Once softened, the rough edges and cracks were exfoliated with pumice stone and scrubbed with peppermint botanicals before an extensive foot and lower leg massage got me in the mood for the
A complimentary mineral makeup was applied before my therapist returned me to the garden to ‘decompress’ before heading back to the office. This time I sat in the impressive Garden Room Bale – a purpose-built outdoor, undercover, large garden room which I can see would be great for group treatments such as pedicures, manicures and head massages. Lunch, morning or afternoon tea can be arranged and there are bubbles, aromatic herbal teas and iced water to keep you hydrated. My therapist brought me a cold towel infused with lemongrass which was much appreciated as the Noosa heat had all the humidity of Bali. If you are looking for a total escape without having to travel too far, ikatan Spa is really a unique experience and one that is not to be missed. Remember to book early!
NEW PILATES AND WELLNESS STUDIO NOW OPEN IN NOOSAVILLE! Pilates Reformer / Pilates Mat / Cardio / Barre / Yoga Group and private sessions available. Book a class through our website at noosaflow.com
NEW C L IE N T S P E C IA L
s in A ny 3 cl as se 2 w ee ks fo r
$60
BOOK NOW! www.noosaflow.com
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203 Gympie Terrace, Noosaville
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info@noosaflow.com
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Phone: 5442 4570
Autumn 2017
INSHAPE
STRETCH YOUR LIMITS WITH MORE CORE W
e may have just experienced one of our hottest summers and sometimes exercising during the hot months can be exhausting, especially when the humidity hits the roof. With the new season, it starts to cool down and our energy levels may pick up, encouraging us to pound the footpath, head to the gym or get back to some outdoor classes.
Autumn can be the perfect season to really focus on stretching your body and strengthening your core. Sometimes these two rather important areas slip our mind or only get targeted slightly. Yet, in order to have the strong and fit body we all desire and to maintain a great posture, we really need to keep our flexibility up and our deep core muscles active. I love the discipline and benefits of Pilates and during a session you are constantly lengthening the muscles of the body and increasing your flexibility while keeping your core activated. If you consider yourself somebody who has no flexibility, don’t let that limit you in trying to gain more length to your muscles, it all takes time and patience.
THE BENEFITS OF STRETCHING: Ù Alleviates back pain – especially if you focus on stretching your hamstring muscles. Tight hamstrings can lead to a sore lower back. Ù Helps you to increase your flexibility. Ù Makes your muscles longer, and allows them to work to their best ability.
THE BENEFITS OF HAVING ASTRONG CORE: Ù Core work instantly helps your posture and makes you stand much taller. Ù Along with stretching, strengthening your core can alleviate back pain. Ù Makes your tummy stronger and flatter. Ù Helps you to recover much quicker after pregnancy. IN Noosa Magazine
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INSHAPE
3 VITAL STRETCHES HAMSTRING STRETCH An important daily stretch, especially if your job involves sitting at a desk or behind the wheel of a car for long periods of times. Our hamstring muscles get very tight, fast, and this can lead to lower back pain.
Mass Nutrition Noosa continues to lead the way when it comes to complete nutrition and supplement advice, stocking a comprehensive range of products unmatched by local chemists and pharmacies. We’re ready to help if you’re interested in fitness and nutrition, whether you’re a professional athlete or starting out for the very first time.
CHEST STRETCH Another area that gets rather tight is our chest, and this can often lead to neck pain or even headaches. One of the easiest stretches to perform to release the muscles of the chest is using a door frame to push against. You will feel instant relief.
Chris and I come from a sports background where we love our recreational surfing and we talk to many like-minded customers. A lot of our clients who walk through our doors are looking at protein powders to help them achieve their desired goals in their chosen sport however there’s also tremendous benefits on the fun and recreational side of the scale too.
LOWER BACK STRETCH This stretch is a lovely way to release any tension from your lower back and also gives your spine a nice twist. Always just take it to the point where it feels good. You never want to feel pain during a stretch.
Surfers will go out for an hour or two and if conditions are good, you might stay out on the water longer if you’re lucky enough to have the energy levels to do so. Unfortunately, a lot of surfers love their sweets because their energy levels get depleted and the craving for sugar kicks in after a massive session in the swell and what we’re suggesting is to fuel your body correctly with a protein shake. The proof was evident to Chris last year when he travelled to the Mentawai Surf Camp in Indonesia for ten days with ten other surfers. Chris enjoyed up to eight hours a day in the water while his younger, soft drink swilling colleagues barely kept up and he attributes this to simply fuelling your body correctly with protein instead of sugar. A protein shake will kick start your metabolism and give your body an energy source it can draw on.
3 AWESOME CORE EXERCISES FITBALL BALANCE Although it can sometimes seem easy, anything to do with using a fitball requires you to activate your core to help you balance. The more you focus on switching your core muscles on, the more they will work for you. Always think of lengthening your spine, keeping your belly button pulled in towards your spine and focus your breath a little higher in your chest.
When the surf is pumping in Noosa you want to make the most of it so at Mass Nutrition we can help you do that with the right advice and right products. We’re a small local business that thrives on helping other locals, particularly our junior athletes. Chris and I are proud to announce that we’ve recently added two top local junior surfers from Noosa Board Riders to our junior sponsorship program and we’re confident these newly sponsored athletes will benefit from the products, health and nutritional advice we provide to help them enhance their training and performance. Mass Nutrition Noosa currently sponsors several junior athletes from Surf Lifesaving, water polo, rugby union, boxing and swimming.
PLANK It’s one of my all-time favourites and although you will get better and better at this exercise, they never really get easier. And if they ever do, you can always progress them to make them more difficult. THE SWIM This old faithful Pilates exercise is a great challenge on the balance, helps to lengthen the muscles of the body and as always focuses on strengthening your core. Anything with an element of balance attached to it will help to strengthen deep into your core. Always make sure your wrists feel comfortable and you keep your tummy locked in.
Image: Ted Grambeau
Whether you want more energy to last longer doing the fun things in life or you simply recognise the importance of correctly fuelling your body for maximum output at an elite level, I know the team at Mass Nutrition Noosa can help you achieve your desired goals.
Sharlene & Chris Kelly www.massnutrition.com.au | 07 5473 5626 2 Lanyana Way, Noosa Heads
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Autumn 2017
INSPIRING
Autumn Inspiration
IN Noosa Magazine
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INSPIRING
In the never-ending search for design INspiration, the talented team from BLINK LIVING have some tips on how to create the perfect alfresco grazing table.
Image: Will Conley
Image: Will Conley
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Autumn 2017
INSPIRING
Image: Will Conley
Image: Paul Smith
JAN CORMIE
INTERIOR DESIGN Creators of beautiful, unique interiors for residential & commercial spaces. NOOSA HEADS | BRISBANE P: 0419 794 773 E: jan@jancormieinteriordesign.com jancormieinteriordesign www.jancormieinteriordesign.com
IN Noosa Magazine
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INSPIRING
W
ith the cooler change in season, autumn is a time for slowing down and appreciating the smaller things in life, which are sometimes the most important. Taking the time to indulge in life’s most simple pleasures – good food and great company. This autumn it's all about your nearest and dearests - rose’ and cheese!
watermelon red interiors | colour consultancy | furniture | goods of desire
shop online
@ www.watermelonred.com.au
shop 5 | ‘peregian boardwalk’ | 224 – 226 david low way | peregian beach QLD 4573 | p 07 5448 1452
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follow us Autumn 2017
INSPIRING Image: Paul Smith
GET THE LOOK • Location is key – choosing an outdoor setting that will suit the vibe of your picnic is a good starting point. We opted for a little bit of a bohemian vibe so went with a laid back beach setting that was designed for a relaxed and carefree dining experience. • Design your tablescape with your picnic theme in mind. Going for the bohemian relaxed vibe we used a low table and layered with a crushed linen table runner. No boho tablescape is complete without a few Moroccan-inspired rugs or pouffes! • Tableware was inspired by nature with chunky wooden boards, softly accented with a touch of luxury by the marble cheese board and crystal glassware. • Cheese, Cheese, Cheese. Rosé, Rosé, Rosé – Attention to detail when putting together your gourmet produce will be a definite crowd pleaser! Make your antipasto, cheese & fruit platters look too good not to insta share! Need some inspiration? Head on over to Providore on Hastings for a mouthwatering selection of Noosa’s finest local and gourmet produce - you will actually find it hard to decide! We still can’t believe it’s taken this long for a place like Providore on Hastings to arrive. • Fresh floral arrangements complete the look and the smell isn’t so bad either! We opted for soft pastel tones in the old-fashioned blush pink rose contrasted with the baby gum and softened by the white chrysanthemums.
120a Eumundi Noosa Road, Noosaville, QLD 4566 07 5449 7748 | info@beauteak.com.au www.beauteak.com.au beauteak.furniture
Tuesday to Friday 9am - 4.30pm Saturday 9am - 1.30pm
IN Noosa Magazine
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INSPIRING SPIRING
Image: Paul Smith
Image: Paul Smith
FEATURED PRODUCTS: Teak Coffee table Beauteak Noosa PH: 5449 7748 | Gourmet produce Providore on Hastings PH: 5449 6650 | Hobster Tumbler & Goblet, Amai Water Pitcher, Bamboo ramekin & salad servers Watermelon Red PH: 5448 1452 | RG Indigo stripe side plate, Marble Cheese board, Muubs Teak spoons, Conch shell spreader, Muubs black wooden plate, Muubs teak plate, Marble Cheese Knife set, Textured silver salad servers The Alfresco Room PH: 5449 0290 Linen table runner. Party lights, Moroccan pouffes, Moroccan inspired rug, Bronze lantern Love Bird Weddings PH: 5474 0279 | Grey Linen cushion, Sindi runner & mat, round bag, book throw, recycled elm board, bala pouffe Bella Rustique PH: 5449 2278 | Media White Vase Signature on Hastings PH: 0418 441 149 Flowers and foliage The Ultimate Florist PH: 5447 2262.
P: 1300 557 415 E: info@nationalhotelsupplies.com.au www.nationalhotelsupplies.com.au
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Autumn 2017
INADVERTORIAL
ONE OF NOOSA SOUND’S FINEST HOMES
35 DOLPHIN CRESCENT, NOOSAVILLE
B
uilt by one of Noosa’s leading interior designers, every aspect of this absolute waterfront residence has been meticulously crafted to ensure maximum beauty, style, comfort and practicality. It has five ensuited bedrooms, and numerous entertaining zones. The remarkable features of the home complement the outlook over the Noosa River and sweeping views across to Mt Cooroy. Boasting achievements such as Winner of HIA and Master Builders Home of the Year, as well as HIA Kitchen of the Year you can feel the attention to detail that has gone into the building and design. The kitchen features a steam oven, two dishdrawers, stainless steel work bench plus a stone entertaining bench, not to mention the fully equipped butler’s pantry that is connected by a swinging door to the garage. Truly a perfect entertaining home which takes advantage of the summer and winter outdoor entertaining areas around the pool that overlooks the river. Enjoy the Bose sound system and billiard room with full bar including separate temperaturecontrolled fridges for wine, beer and champagne. There are water features to circulate cool breezes throughout the home, with the added benefits of the clerestory roof to capture natural light along with motorised blinds, tinted windows, an electric awning and vergola. The magnificent master suite has 140 year old French Oak flooring, panoramic views, spa, his and hers walk-in robes and private balcony. The home also includes a massage room, study with built-in shelving, cleverly designed lighting that accentuates the curved and scaffolded walls and a sweeping staircase. A few extras of air-conditioning, under-floor heating and gas heating ensure maximum year round comfort. The property also has a two-car garage with a concealed internal entry, intercom system and loads of storage.
With views from every area of the house and every luxury you can think of, this is one opportunity that can’t be missed. The simplicity and elegance creates a feeling of warmth and tranquillity and the design of this home allows gentle breezes throughout. This home was built with the environment and energy efficiency in mind. Sitting in every room of the home you are able to capture a feeling of ‘this is how I would have built the IN Noosa Magazine
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INADVERTORIAL
home myself’ so don’t miss your chance and take advantage of this one already complete. This is a stunning home that encapsulates the Noosa lifestyle in one of Noosa’s most sought-after areas and is walking distance to everything you would possibly require. Take advantage of the beach where you can kayak, paddleboard and fish, or head a few minutes down the road to shopping centres, Noosa Main Beach, National Park or the river precinct of Gympie Terrace. Make the decision and buy this magnificent home so you can sit back and reap the rewards of owning 35 Dolphin Crescent, Noosaville.
FOR SALE OVER $4 MILLION 5 BED, 5 BATH, 2 CAR
Patrick Reed
0435 470 970
McGrath Noosa 07 5455 4807
Results Focussed Intelligent, personable and result driven, Patrick Reed is a licensed real estate agent who has been welcomed into McGrath’s Noosa office and is happy to rise to the sales challenges across the Sunshine Coast region. Relatively new to the industry, he has quickly gained a reputation as a sales agent who brings passion, efficiency and diplomacy to helping his valued clients reach all of their property goals. Patrick knows the importance in maintaining a face-to-face relationship with clients in order to provide a comprehensive service. He has acquired an in-depth understanding about the local property market, making his expectations a little higher than the rest. He is a sales agent who really listens to client’s needs and wants in order to provide a comprehensive and tailored service. His friendly nature and commitment is perfectly matched with McGrath’s innovative marketing services that are designed to ensure sales specialists achieve the best results possible for all clients.
Patrick Reed M 0435 470 970 E patrickreed@mcgrath.com.au
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Autumn 2017
INSPIRED
LIFE THROUGH A LENS
Photographers and filmmakers can now soar to new heights when it comes to capturing complex, compelling images. Tony Kay explores how. fast moving subjects or when flying at high speed; and the more powerful video processing supports H.264 4K videos at 60fps or H.265 4K at 30fps, both with a 100Mbps bitrate. If physically holding a beautiful camera in your hands is more to your liking, then the exciting new Panasonic GH5 is available to pre-order from Camera House Noosa now and with every order you'll receive a bonus V-LOG Profile.
S
ince CASA reduced the cost and legal requirements for lower-risk remotely piloted aircraft last September, you may have noticed an increase in the number of drones hovering silently across Noosa. As the popularity of drones continues to rise, so does the sophistication, technology, and intelligence of each airborne creature. Camera House Noosa has the very latest from Chinese company DJI whose platforms empower creators to capture images that once were out of reach. The Phantom 4 and Phantom 4 PRO are ready to demonstrate in store now! If your concern has been an inability to keep things steady in the past, then the latest developments in these units will make your jaw drop. Vision Positioning System (VPS) allows the Phantom 4 precision hovering, making it easier and safer to fly with the unit braking and hovering whenever the joystick controls are
Locally Owned Operated
&
released; and returning to its original hovering point if the unit is disturbed. FlightAutonomy is expanded on the Phantom 4 PRO with an additional set of high-resolution sensors all around the unit allowing obstacle-sensing and avoidance which ultimately means that the filmmaker can concentrate on getting those complex images. Which brings me to the on-board camera! The Phantom 4 Pro camera system has been significantly upgraded from the Phantom 4 including sensor size, resolution and image processing making it the most powerful Phantom camera ever. It’s the first DJI camera to use a mechanical shutter, eliminating rolling shutter distortion which can occur when shooting
We Will Not Be Beaten on Price!*
Full Range of Apple Products
Cameras & Camera Accessories
The DMC-GH5 is the first digital camera that offers 4K 10-bit 4:2:2 25/30p video recording to SD Card with 4K quality video at 50/60 frames per second, evolving its original 4K Photo to stunning 6K Photo and the larger capacity batteries enable hours of uninterrupted video shooting. Add a magnesium alloy weather sealed shell that is splash, dust and freeze-proof to the mix and you truly have an outstanding offering from Panasonic.
NOOSA
Noosa’s RC & Drone Specialists
For all your photography, electronics and printing needs visit Noosa Camera House today! Homemaker Centre, Gibson Rd, Noosaville Call: 07 5474 4443 www.camerahouse.com.au/noosaville
www.facebook.com/CameraHouseNoosaville. * Conditions Apply. 69
Autumn 2017
THE
barefoot
CORPORATE WARRIOR
A Vanilla Word World! As a linguaphile, Paul Bird mourns what appears to be a degradation in the way we communicate. And he's not happy.
T
short shrift disdain to longer, more accurate and interesting phrases and constructions.
ittle-tattle, discombobulate, erogenous, recalcitrant, rumination, eclectic, fraternise, ebullient, cad! Some of my favourite words. And, look out because in the right (and near right) circumstances I am prepared to use them. Too right I am!
Staccato, rapid-fire get-me-out-here-as-quick-aspossible is preferred over a more languorous and sensual tongue-twisting communication. I think we are losing something here.
Despite the sometimes mangled output which results from my determination to inject a richer and expressive language into my conversations, I shall press on.
Give me a sports commentator who can break out of the tired clichés any day, broadening the description of what is going on with allusions to other aspects of our human existence or the universe which we inhabit.
Do you share my frustration with what seems to be the slow retreat of a hitherto colourful, varied and vibrant day-to-day discourse? I fear we are being inexorably drawn back to a very limited and circular Vanilla Word World stockade.
The French have been onto this for some time. Since 1635 in fact when Cardinal Richelieu established the Academie Francaise. The 40 members of the Academie are known as les imortels (the immortals). I like that.
I am not just talking about the death of many inventive words but also of phrases and expressions which seem to have passed into history, brutally assailed by the trends and undercurrents of fashion fads and fashion.
While much of the Academie’s focus since then has been on setting the standards for grammar and spelling for the French language, it has also actively campaigned in recent decades against the incursion of Anglo words and expressions which debase or replace the original French. The year 2014 was even declared the year of the "Reconquest of the French Language".
We can’t really blame TextGen either as it appears ageing Baby Boomers and Gen Ys are complicit with this trend to a language trapped in an ever-shrinking circle of words. The inside languages of special “tribes” within our society, and I am not bringing ethnicity into it, are robbing us of verbal life.
Should we establish an Academy Australian, charged with the active promotion of words and phrases which give a deeper expression to our own peculiar form of Aussieness?
The tribal languages I am alluding to include the crass boganspeak where every second or third word is preceded with profanity for emphasis.
I am available to become an immortal if the idea gains currency.
Or, the teen internet chatspeak which takes its lead from rappers and Hollywood reality TV shows.
I was reminded of what we are losing a few years ago when I was reunited with some former wordsmiths who saw the use of different and interesting words in daily conversation as not only a challenge but also a real delight, particularly when some inventive coupling of words produced an explanation or description which was both evocative as well as precise.
Or the dull-as-dishwater corporate and bureaucratic speak, laced as it is with its strategic intent, group think and HR-inspired insipidness (is that a word? No matter, you understand my meaning and that is actually the point of communication. Sending a message, having the message received and understood).
My challenge to you is to join me in the Prison Break and introduce some new words into your everyday conversations. Just one of two might be the foundation for greater flights over time.
And yes, we can partly blame the boorish weight of political correctness for this gradual word-limiting world, but it also comes down to us, the people, as to whether we accept a curtailment of the language.
And if the reaction is appreciative take that as an encouragement to expand the vocabulary.
These sub-speaks have always existed in some form or other. That is human nature.
If the reaction is bemused surprise or even gentle chastisement, so what? You might find it ignites a response from the person or people you are talking to which ignites their own linguistic adventure.
My problem is that the result of the availability and use of certain, repetitive phrases and words is simply shrinking down the way we talk to each other every day. Our expression, which can be a form of our individuality, is being sucked down the drain of text-style blurts which give
IN Noosa Magazine
Intrinsic, manifestation, clarity, riposte, raucous, cacophony!
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ARTS RADAR
INTHE ARTS
Autumn exhibitions will take you on a journey of discovery from the ancient wonders of Egypt to exploring the relationships we have with animals – and more!
NOOSA REGIONAL GALLERY
COOROY BUTTER FACTORY ARTS CENTRE
UNTIL 23 APRIL Animal FanFair: Humans – Animals – Environment
UNTIL 5 APRIL This Very Egypt Tarja Ahokas
Ten artists examine the complex relationship between humans and animals, posing ethical questions and challenging the viewer to think about how they treat animals.
This exhibition focuses of the wonders of Ancient Egypt, capturing its culture, magic and mysteries of life.
Rachel Newling Linocuts, Engravings & Drawings Beautiful hand coloured linocuts, engravings and pastel drawings of native birds, wildlife, landscape and flowers. Captivating Creatures II A fresh take on the recent ‘Captivating Creatures’ as Fiona Groom and Janet Carew invite Sara Bell to join the conversation for this sequel event. 28 APRIL – 11 JUNE Wanton Wild and Unimagined Environmental artist Alison McDonald presents a playful exhibition of sculptured recycled plastics that stirs the imagination and evokes environmental reflection through creations inspired by plants, oceans and John Wyndham’s book The Day of the Triffids. Greer Townshend Heartbeat Underpinned by the concept of fragility, whether related to the process of memory, language, or the self, this work combines portraiture and nature. 9 Pelican St, Tewantin | Ph 5329 6145 www.noosaregionalgallery.com.au
POMONA RAILWAY STATION ART GALLERY UNTIL 29 MARCH Making an impression Michelle Knightley & Margaret Moon This exhibition features the latest works from these two popular artists whose work combines printmaking, eco dying, drawing and book binding. 10 Station St, Pomona | Ph 5485 2950 www.pomonartgallery.com
7 APRIL – 16 MAY Bound, Bundled & Boxed Dam Dames Explore the associations that arise from the words, “bound”, “bundled”, and “boxed”. They have led the artists to individual and subjective responses, using the same words but within different contexts. UNTIL 16 MAY Wonderland Australian Body Art Festival 2017 A photographic exhibition of up to 20 photographers capturing the colour, fun and frivolity of the Body Art Festival. 11A Maple St, Cooroy | Ph 5442 6665 www.butterfactoryartscentre.com.au
BORDERTOWN BBQ HEARTSPACE UNTIL 16 MARCH Stan Piechaczek Colourful, abstract worlds compete with objects, characters and animals using a complex depth of layers of acrylic and pastels by this French-born painter. 16 MATCH – 13 APRIL Cyndie de Lorenzo Separated from her twin sister for the first time in her life, this French-born artist discovers who she might be on her own. 13 APRIL – 11 MAY Joel Harris The #100daychallenge artist and graphic designer has been challenged to created something for the Bordertown wall. 1/253 Gympie Terrace, Noosaville Ph 5442 4242 www.bordertownnoosa.com.au 71
Autumn 2017
New Amarok V6. The Art of Tough.
The V6 is back, and it’s back in a big way. With its latest generation 3.0 litre V6 TDI engine, the Amarok V6 produces a class-leading 165kW of power and 550Nm of torque, and with the Overboost feature that number rockets up to a burly 180kW at the squeeze of a pedal. Of course, that much grunt under the hood calls for a whole lot of stopping power. That’s why the Amarok V6 has the largest brakes in its class, featuring front and rear ventilated disc brakes, making for a superior braking performance.
So if you’re ready to feel the thrill of a V6, visit Cricks Maroochydore Volkswagen today for a test drive.
Your Volkswagen Partner
Cricks Maroochydore Volkswagen 6 Flinders Lane (off Maroochy Boulevard), Maroochydore QLD 4558 Tel. 07 5373 3100 www.cricksmaroochydorevw.com.au
For Terms & Conditions please visit cricksmaroochydorevw.com.au
INTHE CAR
BUSINESS AND PLEASURE
How do the latest offerings from Volkswagen and Mitsubishi stack up for our test drivers, especially when they’ve had a relationship with each brand in the past?
VOLKSWAGEN AMAROK V6 HIGHLINE
MITSUBISHI PAJERO SPORT
JASON & AMANDA BROOKS Art By Brooks
MARK MURAS Director of sales and marketing at Pat Callinan Media
"We currently own the 2016, 4-cylinder model Volkswagen Amarok which we love, however when the opportunity arose to test drive the new V6 version I was very keen to see how the two compared," Jason said.
"The Mitsubishi brand has held a place in my heart for many years having owned a 2006 Mitsubishi Challenger, and currently there’s a 2011 Pajero in the garage at home. I’ve always loved the styling and the overall finish that Mitsubishi vehicles offer and the new Pajero Sport doesn’t disappoint.
"The gutsy power train was smoother than a dolphin’s nose and the new overboost function when you get up in the torque range is impressive and handy for overtaking. The power plant is a 3-litre turbo charged V6 unit which delivers an economical fuel consumption of 7.8 litres per 100 kilometres with the eight-speed auto gear box offering lowdown grunt and peak power."
The styling reminds me of the Challenger that I owned and with a family of four, the seven seater offers plenty of room, especially when there’s an extra mate or two who tags along. Having the versatility of the seven seats is a necessity when living and playing in Noosa with plenty of room for sporting and fishing gear in the back.
Amanda believes the new Amarok V6 was a very smooth ride while the light steering makes it easy to park.
Under the bonnet is a 4-cylinder, 2.4 litre turbo diesel which was first used in the Mitsubishi Triton ute a few years back and the eight-speed gearbox delivers a range of power that’s perfect for towing our retro ’79 wind-up camper for fishing trips to Double Island Point and Rainbow Beach.
"You can apply a 60/40 split to the AWD (all-wheel drive) and considering the vehicle’s size, the turning circle is really good," she said. "With our business, we’re constantly transporting and distributing artwork in many different shapes and sizes and the new Amarok V6 Highline has the biggest tub in its class which allows you to place a full-sized pallet between the wheel arches and you simply can’t do that with other vehicles in this class.
The Tiptronic transmission is smooth and easy with the paddles either side of the steering wheel and when you leave the vehicle to do its own thing, the automatic gear changes are almost undetectable.
"The Amarok’s payload is just over a tonne with a three-tonne towing capacity that makes towing a dream!
Step into Mitsubishi Pajero Sport’s cabin and the interior looks top spec with leather trim and metal finishes, and there’s a nice warp around feel to the cockpit when you’re in the driver’s seat.
"There are some very slight cosmetic changes to the exterior which I do like! There’s a new grill and bumper design and shape and the 18 inch alloys are styled differently. Inside the cabin the dash is more chiselled," says Amanda. "With the infotainment system enjoying an upgrade which includes Bluetooth audio, DAB and a useful USB port. The leather trim and stitch inside reflects a sportier feel compared to the previous model that we currently own and the diesel engine in the latest model appears to be a lot quieter with less noticeable cabin noise.
The entertainment unit is user-friendly and you won’t miss a note from your favourite music with a great sound system that envelops that whole cabin. I’ve never had any issues with reliability when it comes to owning a Mitsubishi, they make the kind of vehicles that you hold onto for a long time, plus I’ve purchased from Cricks Maroochydore in the past and I love the security that the extended 6-year warranty offers."
"Between running the business, three children and two dogs, the VW Amarok V6 is the perfect allrounder that ticks every box!"
WHAT WE LIKE
WHAT WE LIKE
• The new V6 3 litre TDI engine
• Interior layout and design
• Overboost function
• 2.4 litre turbo diesel engine
• Tub size and space
• Fuel economy 8 litre / 100k
• Quiet ride
• Extended 6 year warranty
DISCLAIMER: The information, pictures and specifications are the opinions of the writers only. Terms and conditions apply. Visit cricksmaroochydore.com.au for more information. 73
Autumn 2017
CRICKS MAROOCHYDORE MITSUBISHI
BUILT FOR THE TIME OF YOUR LIFE.
Combining style, luxury, cutting-edge technology and genuine four-wheel drive performance, the sleek Pajero Sport fuses elegance, space and safety for urban driving with agility for off-road excitement.
88 SUGAR ROAD, MAROOCHYDORE QLD 4558
CRICKSMAROOCHYDOREMITSUBISHI.COM.AU | 07 5450 3300 For terms and conditions please see www.cricksmaroochydoremitsubishi.com.au
This ad was deliberately printed this way
6 STAR BOUTIQUE REALTY