IN Noosa Magazine Spring 2017 by IN Noosa Magazine

Iâ&#x20AC;&#x2122;M YOURS, TAKE ME!

A MAGAZINE TO CAPTURE THE SPIRIT OF OUR PEOPLE AND ESSENCE OF OUR PLACE ISSUE 13 Spring 2017

Trash to Treasure INFORM

INSPIRE

INDULGE

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Contributors

Editor’s note Although we didn't really feel the freeze of winter, it is certainly nicer to have longer days to enjoy all that there is in Noosa. The buzz of bees and fragrant air lets us know that Spring has arrived and with it, new beginnings! Here at IN Noosa, we celebrate the arrival of beautiful Aluna Bennie for contributors Matt and Erin; the birth of Tori for designer André and Liz; and we welcome new team members Jolene and Edwina. John has reunited with his love of radio, spending more time ‘on air’ recording a drive program for regional country stations and Jasmin is heading in a new direction after being with us from the start. We thank both of them wholeheartedly for the contribution they have made to the success of the magazine over the past three years. We also welcome lots of wonderful new clients and have been fortunate to meet lots of new business owners who are excited and inspired by the chance to live, work and play in this paradise! May the longer days and warmer winds bring prosperity and pleasure for you all! It's going to be a bumper season ahead!

Deb 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 is one part of creative agency Mister Mistress. The modern creative agency ditches boring for bold and creates thoughtful design and photography solutions that are innovative and have heart and meaning. Working across photography, branding, packaging and website design, Mister Mistress produce work that tells a story through unique, strategically sound and timeless brand communication.

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

Dave Gleeson PHOTOGRAPHY

Paul Smith

For over 10 years now, Erin has been putting people through their paces and encouraging them to be the best they can be, while keeping a healthy and active lifestyle - and having fun! She specialises in personal training and teaches a vast range of fitnes classes out of E-Fitness - her vibrant, fun and very welcoming personalised fitness studio in the heart of Cooroy.

Dave is a freelance photographer / videographer who has spent the last 20 years snapping Noosa’s best. With a business name such as Surfshots Noosa, surf scenes are obvious however he is also a leading event, portrait, aerial, commercial, real estate and family photographer with a wide range of work and clients, including local events and festivals.

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.

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TRAVEL & LIFESTYLE

POETRY

PHOTOGRAPHY

#innoosa

SUMMER 2017 DEADLINES

100% LOCAL

Bookings close: 27/10/2017 Art Deadline: 3/11/2017 Call Edwina on 0456 198 559 edwina@innoosamagazine.com.au www.innoosamagazine.com.au

Nugget & Al MUSIC

Nathan 'Nugget' Dell is a local lad 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.

@innoosafashion

@eatinnoosa

INSIDE

10 IN SPIRE 10

Find out how the Trashy Artisan Cooperative is turning unwanted trash into exciting new treasures.

56 IN THE KITCHEN 26

Green garlic, cumquats, cabbages and oyster mushrooms - Matt Golinski shares recipes using his fave spring ingredients.

IN THE BREW 38

IN THE HOME 56 Be inspired by the team from Mister Mistress with one room styled three ways.

IN FASHION 43

Find out how the return of a locally-brewed icon is sending Eumundi into a buzz and discover the latest craft breweries for the Noosa region.

We head to the Hinterland for a farm-style fashion shoot featuring farm animals, feijoas and lots of fun and funky fashion inspiration for spring.

EDITOR-IN-CHIEF/PUBLISHER: Deb Caruso, 0428 853 224 deb@innoosamagazine.com.au PUBLISHER: Paul Bird ASSISTANT EDITOR: Jolene Ogle 0406 976 057 editorial@innoosamagazine.com.au ADVERTISING ENQUIRIES: Edwina Cattanach 0456 198 559 edwina@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 spring 13,000 printed copies available throughout Noosa and surrounds in public spaces in locally-designed and handcrafted magazine stands. IN Noosa Magazine has exclusive placement in the rooms of Sofitel Noosa Resort, Peppers Noosa Resort & Villas, Netanya Noosa, Accom Noosa and Sunshine Beach Realty prestige holiday accommodation, among others. 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: VHS Veronica, created by the Trashy Artisan Cooperative. www.thetrashyartisan.com.au. Shot on location at Hinterland Feijoas by Paul Smith Images

The Team

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.

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.

JOLENE OGLE

/ ASSISTANT EDITOR

Jolene has worked in the local media industry for more than five years. She is now a small business owner, mother to one sassy toddler and loves to share stories about Noosa from its glorious food scene to the inspiring people.

IN SEASON 30

From macadamia nuts to mushrooms, spanner crabs and coastal foraging, meet four local producers who will be guest speakers at upcoming Slow Food Noosa breakfasts.

EDWINA CATTANACH / SALES MANAGER Edwina has more than 20 years’ experience working in media, marketing, communications, event management and stakeholder engagement. Having recently moved back to Queensland after a number of years in Sydney, Edwina is thrilled to be working with Noosa businesses and helping them to achieve even greater things.

JOHN CARUSO

CARLIE WACKER / FASHION EDITOR

While still contributing to the magazine as writer and delivery boy, John is spending more time with his first love, radio. He is currently recording a daily regional Drive program from home (often in his pyjamas); and has previously been a presenter on FoxFM Melbourne, Triple M Brisbane, SeaFM and ABC Sunshine Coast.

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.

JASMIN BOYD

LED DESIGN / DESIGN

Jasmin has been with the magazine since its inception more than three years ago. With a limited background in sales, she has been a wonderful brand advocate and has nurtured client relationships to help both the magazine and their businesses grow. We thank Jas for her time with us and wish her all the best for the future.

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 Isabelle Steiner and André Eberle for their contribution to this edition. Enjoy!

Spring 2017

INTOWN

WINTER LAUNCH

EVENT: IN NOOSA WINTER LAUNCH AT CANDY ADDICTIONS Valued clients and supporters of IN Noosa Magazine gathered to toast the sweet success of the magazine’s twelfth edition. Rococo kept the guests fed as a warm up before their big gigs at the Noosa Alive Festival and the Candy Addictions team put on a show with live candy-making that had the young and young-at-heart transfixed and craving for more. Guests were delighted to receive their own bag of IN Noosa candy as a memento of the evening. IN Noosa Magazine is now in its fourth year and thanks all clients and readers for their support and wonderful feedback. Keep it coming!

FILM WITH FOOD EVENT: FILM WITH FOOD, NOOSA SPRINGS RESORT

Film buffs and foodies gathered for Slow Food Noosa's tenth annual "Film with Food" as part of Noosa Alive! The 2008 comedydrama Bottle Shock, based on the 1976 wine competition termed the “Judgement of Paris", when California wine defeated French wine in a blind taste test; was expertly introduced by Arnold Kopff from Noosa International Film Festival and Eumundi World Cinema Inc. Chefs Aden Moriarty, Matt Golinski and Fiona from Fiona's Fancies Noosa matched three courses to the film. Money raised goes towards Slow Food Noosa projects, including supporting school kitchen gardens.

BACK YOURSELF

EVENT: BACK YOURSELF 2017, THE J Expect to see a lot of energised and inspired women after more than 200 ladies from assorted backgrounds attended the first “Back Yourself 2017” event with ten inspiring guest speakers including Collective Hub founder Lisa Messenger and author Jamila Rivzi alongside local entrepreneurs. The event featured inspirational talks, Q&A panel session and pitches from local ladies with big ideas! Arranged by local entrepreneur Tess Lehmann of Dulcie Joe Co, the event included lots of opportunities for networking and the air was electric with collaborations, ideas and support.

Credit Swirltography

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

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INTOWN

NOOSA OPEN STUDIOS

EVENT: NOOSA OPEN STUDIOS OPENING NIGHT, WALLACE HOUSE The opening night for Noosa Open Studios kicked off a big weekend for almost 50 artists who opened their studio doors for locals and lovers of art to learn about their creative processes, see their work and maybe even purchase a work of art to take home. Artists, friends and supporters gathered at Wallace House in Noosaville for the event, which was officially opened by playwright David Williamson and included Glen Elmes MP, sponsors and many volunteers. All were warmly welcomed by President of Noosa Open Studios, Tricia Bradford.

DOWLING NEYLAN

EVENT: DOWLING NEYLAN COUNTRY OPENS IN COOROY After almost 40 years servicing the Noosa area, Dowling Neylan opened its fourth office in the growing community of Cooroy. Clients, partners and friends joined Dan Neylan and Hinterland Specialists Michelle Vercoe and Paul Bielby under a crisp, starry sky to celebrate the newest addition to the DN family. Dedicated to servicing the increased interest in hinterland living, the new premises reflect the country feel with corrugated iron and timber used in the construction. Inside, the office is luxurious and comfortable and located in a prime position on Diamond Street.

WOODFIRE QUEALY DINNER EVENT: QUEALY WINE DINNER, WOOD FIRE GRILL

It was an intimate affair when Kevin McCarthy from Quealy Winemakers settled by the fireplace to share the journey that led to he and partner Kathleen Quealy to launch the unconventional label in 2014. Guests were treated to five wines matched expertly with four courses by Marcus Denby. The 2016 Splendido Sparkling kicked off a superb evening with wines ranging from well known varieties such as pinot grigio and pinot noir to the unknown but much-loved friulano. A superb 2015 May Harvest Muscat ended the evening on sweet note. Send your event to hello@innoosamagazine.com.au

Want more? visit www.innoosamagazine.com.au for more social pics and the latest events. 7

Spring 2017

INSPIRING

THE POWER OF THE PEN

Jolene Ogle discovers how Pomona local Mimi Morrow is helping level the playing field through the power of pen and paper.

itting at a small desk in a light-filled room, volunteer document support worker Mimi Morrow is helping a domestic violence survivor fill out paperwork. The mother-of-three wants to apply for a security system at her new home but the official document is anything but simple. For Mimi, helping people fill out often complicated government documents is food for the soul and a chance to “level the playing field”.

Mimi recalls. “I was on the P&C for three years as treasurer and I also coordinated the establishment of the edible school garden with the help and funding of Slow Food Noosa.”

“I’m so lucky and this is my way of giving back,” says the Pomona local.

According to Volunteering Australia, more than 6 million Australians donate their time and skills to a range of community groups. Of those who volunteer, 44 per cent do it for personal satisfaction and 22 per cent volunteer for the benefits of social contact. For Mimi, she enjoys volunteering for a range of reasons.

As a mother-of-one, Mimi has a long history of volunteering in the local community and has always jumped at the chance to get involved with a range of projects and groups. “I volunteered quite extensively when my daughter was at Cooran Primary School,”

L For

My volunteer experience gives me contact with the outside world…

“I like to give back to the community but

ifes Sweetest Momen ts

Handmade cakes & pastries • Custom Cakes • Wedding Cakes • High Tea • Catering • Wholesale • Macarons & macaron towers Open Monday to Friday 9.00am – 5.00pm Saturday 9.00am – 3.00pm Shop 3/37 Sunshine Beach Rd, Noosa Heads. 5473 5317 New online Shop: www.fionasfancies.com.au

IN Noosa Magazine

I also see it as a way of updating my skills," Mimi said. "I worked in a home-based business for 14-years and that was quite isolating. My volunteer experience gives me contact with the outside world because I am living on a rural property in Pomona and was working from home." Through her role at the Nambour Community Centre as a document support officer, Mimi helps community members fill out forms of any kind, as well as write grant applications, submit Centrelink forms and even help someone write a letter or compase an email to a loved one. “What I enjoy most about this role is supporting people who are in more challenging circumstances than me." Need help? Contact Mimi at Nambour Community Centre on 5441 4724.

INSPIRE

Trash to Treasure

They say one person’s trash is another’s treasure. Jolene Ogle meets a woman dedicated to turning waste into functional and artistic treasures, rather than landfill.

ustralians send about 50 million tonnes of waste to landfill each year. That’s over two tonnes of rubbish per person. Inspired by the utter waste, a love for art and a deep passion for the environment, Peregian Beach local Lucy Yule decided to find a way to upcycle what others see as trash.

and every possible thing in between.

It was when working for a company with large-scale waste that Lucy realised there was a shocking lack of upcycling services in Noosa; a region that prides itself on its UNESCO Biosphere Reserve status. She recalls seeing hundreds of long, stiff cardboard tubes piled high in the bin ready to be sent to landfill. Lucy quickly grabbed them and started to take the cardboard tubes to her children’s school for use in art and craft activities.

“The TAC can collect these things and redistribute them to people who do want them - such as schools, artists, and so on. They can turn them into useful things and it’s saving so much landfill.”

“It seemed crazy to see them go to waste,” she recalls. “When that school got sick of them, I began taking them to other schools in the area and I thought hang on, this is what we need; a way to connect artisans and schools with supplies that would otherwise be in landfill.” The Trashy Artisan Cooperative (TAC) was born in 2016 and is a way for discarded materials and commercial waste to be repurposed and given a second life. Since its inception, Lucy has dedicated an entire year to the growth of the TAC, which she explains is a chance to upcycle everything from old parachutes to pool covers; carpet samples to inner-tyre tubes;

IN Noosa Magazine

“There are businesses with so many things going to landfill and it kills them, but they don’t know of anywhere else to take them or what to do with them. It’s not worth their time to advertise them for sale. So we end up with all these discards going to landfill,” Lucy explains.

Recently, the TAC received a donation of more than 3000 VHS cassettes. Inspired by the many moving and interesting parts of a VHS tape and wanting to show people some exciting ways trash can be used, the TAC team got busy creating what is now known as “VHS Veronica”. Made from every single part of the tape, VHS Veronica is a glamourous demonstration of how one person’s trash can be another’s treasure – and is featured on our front cover! The black tape dress with silver belt, spindle cape and screw crown was created over four days and the TAC team are proud to show Noosa locals just what can be created from materials that would have been dumped in landfill. The TAC team haven’t stopped there with a long list of items made from upcycled materials including a drink bottle holder made from the inner-tubes of a bike tyre, a purse fashioned from VHS tape cases and

INSPIRE

Have some trash and want to make something amazing? There are a range of practical and decorative items you can make at home with items destined for the bin. Lucy shares her top Trashie creations you can make at home. • VHS CASES – create a trendy purse by sliding fabric inside the plastic cover, attach a handle and you have a unique piece to wear to your next event.

• T-SHIRTS – often made from stretch material, t-shirts can be used to make drink bottle holders, plant hangers and even tied together to create statement rugs or coasters. • PALLETS – turn this unwanted timber waste into top-quality furniture or wall hangings. From bench seats to coffee tables, palettes can be treated as normal timber and used in a wide range of ways.

hanging plant holders made from shirts, just to name a few of their creative ideas. Fellow TAC board member and mentor Ross Hepworth says since launching the idea of the Trashy Artisan Cooperative over a year ago, the group has been inundated with businesses keen to pass on their unwanted materials that would otherwise end up in landfill. A shipping container and double-bay garage in Peregian Beach is currently crammed full of commercial discards including everything from cane baskets to bottle tops, fabric samples to foam inserts.

…a drink bottle holder made from the inner-tubes of a bike tyre…

“It’s growing naturally into something that is much more diverse than Lucy’s original idea,” Ross says. “We’re at a point now where we’re ready for a shed and workspace.” In fact, it is critical to the project that TAC can find a large industrial shed located within the Noosa Shire with storage space for their supplies, plus maker spaces that artisans can hire with access to tools and machinery. TAC also plans to hold workshops for anyone wanting to learn a range of skills from welding to woodwork and how to turn trash into their own treasure.

• LEFT-OVER FABRIC – small squares and off-cuts of fabric can be sewn together to make fun bunting for parties or kids’ rooms, or join the pieces together and make a bespoke blanket for a loved one. • COREFLUTES – looking for a way to repurpose a coreflute board? Cut into pieces and arrange in an attractive pattern, paint your favourite colour and use as an all-weather hanging art piece for indoors and outdoors.

“The Trashy Artisan Cooperative space needs to be inspiring and welcoming for artisans, school students and suppliers alike,” Ross said. “We need it to have a great ambience that inspires local artists to create.” For Ross, it’s important as many people as possible become a “Trashie”; someone who sees value in trash and either creates art from discards, contributes to the TAC supplies or helps divert waste from landfill. “We are driven by the desire to not send stuff to landfill, to upcycle waste for a useful purpose,” Ross says. “The useful purposes we love are all about art and artisans and helping people create the things they want while making a valuable contribution. We also want to help reduce landfill.” There are a range of ways to get involved with the Trashie up-cycling revolution: if you have waste to share; want to become a Trashie (schools or artisans); or know about a space that might be suitable, contact Lucy on 0447 022 658; lucy@thetrashyartisan.com.au or visit the website to find about coming workshops and incoming discards. www.thetrashyartisan.com.au

Don't miss

IN Noosa Magazine and The Trashy Artisan Collective are teaming up to deliver a Melbourne Cup Fashion Parade with a difference at Padstows! Don’t miss a fabulous four-course feast with drinks for $95. There will be sweepstakes, raffles and a funky fashion parade with a conscience. For more details visit our Facebook page or website www.innoosamagazine.com.au

Spring 2017

INFOCUS

Lights. Camera.

ACTION!

A celebration of film and the art of film making returns to Noosa with the second Noosa International Film Festival preparing to showcase another feast of fine filmmaking talent. John Caruso meets two of the fascinating filmmakers helping to bring the Festival to life.

EYE ON THE PRIZE

hen you think about your favourite movies do any of these register: Rainman; Dead Poets Society; Gorillas in the Mist; The Firm; Lorenzo’s Oil; The American President; The Talented Mr Ripley; Cold Mountain; Harry Potter and the Philosopher’s Stone; Mad Max: Fury Road; The Tourist; Ghosts of Mississippi; Children of a Lesser God; or even BMX Bandits? How about The English Patient? Would you believe that a boy from

the enthusiasm for the festival, but also for the desire to increase the awareness of the filmmaking process to audiences. The award-winning cinematographer moved to Sydney at an early age however returned to Queensland, aged 18, to work as a Jackaroo on his uncle’s sheep station. “I loved the job, however after a long drought there was a deluge and my uncle lost 3000 head of sheep overnight when they got bogged in the black soil and we couldn’t pull them out,” he said. “As much as I loved the life and the hard work it broke my heart losing all those sheep and I knew I couldn’t stay.

studios that we could work economically and as a result our reputation grew for producing quality work that came in under budget.” Simply being nominated for an Oscar the first time in 1985 for Witness was a thrill for the boy from Warwick. "When I was nominated for Witness, because it was the first time that I was nominated, that was far more exciting than actually winning the Oscar eleven years later for The English Patient,” he said. Event: John will present and participate in a Q&A session in "John Seale Revisits The English Patient" on Saturday 28 October. Tasha Lawton

“I’d taken a little movie camera with me to record what I was doing on the property to show my family back in Sydney and I looked at what I was recording and I thought that I’d like to travel the world with a little camera and film things,” says John.

John Seale

Warwick was the Cinematographer on all of these films, even winning an Oscar for the latter? In fact, he has received 52 nominations and 37 awards for various projects over the past 35 years. His name is John Seale and without a doubt, one of the most talked about NIFF experiences last year was the “Evening with John Seale”. This year, John returns as the founding patron of NIFF and he will be revisiting The English Patient, the film that earned him a 1996 Academy Award. “I’m very excited and privileged to be asked to be the founding patron,” says John “NIFF 2016 was so enjoyable to see

IN Noosa Magazine

There were no film schools around in those early days so the budding cameraman ended up at the ABC working with what he describes as ‘garrulous ex-World War II combat cameramen’. “Not only did I learn to shoot film, I also learned to drink,” he laughs. “Ending up in Hollywood was accidental.” John’s first big break was thanks to Australian director Peter Weir who asked him to go to America to work on Witness with Harrison Ford. “I was nervous,” John recalls. “The Americans had their own way of making movies which was tried and traditional, however we didn’t have the same training, so when it came to lighting and shooting a scene we just pushed forward with a fair amount of guess work. “We worked fast and proved to the

ocal filmmaker Tasha Lawton of big FILM COMPANY has always had an interest in media and a passion for storytelling, entering NIFF’s short film competition in 2016 with Muse Day Tuesday and this year, Tasha will join Arnold Kopf’s team of curators and take on the Filmmaker Liaison role. Tasha understands what it’s like to have a short film screened at a film festival and this role also satisfies her interest in what other filmmakers are doing. “NIFF generates a high degree of respect for people who work with film,” said Tasha. “It takes film and filmmakers

IN FOCUS

DON’T MISS Floating Land 2017 Lost & Found 8 September – 15 October

OPENING NIGHT Jungle starring Daniel Radcliffe

“Life is extraordinary and it’s also pretty ordinary.” seriously and those that participate are treated well by Arnold and his curating team give filmmakers credibility for their craft,” she says. “Filmmaking is unique, with its requirements for self-motivation, persistence, self-belief,” she said. “It can

be such a whimsical thing where you express yourself creatively and it’s also a vulnerable place. “When a short film maker stands at the back of a theatre during the screening of one of their films it can be a little uncomfortable however when the audience applauds, there’s no better feeling,” says Tasha. Her current documentary has taken her to India and Nepal where she is working on a feature film about periods and menstruation. “I’m looking at how women deal with them within their traditions and cultures compared to western society, plus there’s an educational project running parallel to the film,” Tasha says. “I’m interested in the real people, making it in the everyday. Life is extraordinary and it’s also pretty ordinary.”

NIFFTY WIN! For your chance to win a set of doubles to The English Patient, simply like IN Noosa Magazine on Facebook and watch our feed for more details.

The Noosa International Film Festival runs from Thursday 26 to Sunday 29 October and will feature 60 films from 31 countries competing in thirteen prize categories. The Festival will again offer three key streams: World Cinema presenting new release feature length films; an international short film competition; and Inside Cinema with special guests. For the complete program visit www.niff.com.au

Council has commissioned 15 artists to create environmental art installations for this year’s Floating Land, a five-week arts festival of exhibitions, events and workshops in nature about nature. The array of pieces will be displayed along Noosa River between Tewantin and Noosa Woods with artists using a variety of mediums that respond to this year’s ‘lost and found’ theme with the aim of leaving no mark on the environment but only to make an impression on the people who visit. This year’s event will be particularly exciting with a diverse public program featuring community events, artist talks, public workshops, children’s activities and the launch of a digital app. www.noosa.qld.gov.au/floating-land Noosa Surf Film Festival 6 – 8 October In its third year, the festival is an integral part of Noosa’s surf and arts culture with a jam packed program of music, art, photography and film with a large focus on sustainability and protecting the oceans with an eco-surf panel discussion. Filmmakers from across the globe will share their films that explore any aspect or angle of surfing through documentary, narrative, animation or anything in between www. noosasurffilmfestival.com.au Spring 2017

INTOWN

Play and Stay in Uber Cool Brisbane

et’s start bang in the middle of Brisbane where the buzz of creative things to do, is perpetually loud.

Take a dip in the eighth great manmade wonder of the world, Streets Beach at South Bank or just lay a towel on the

IN Noosa Magazine

sand in the sun; browse through art galleries known for hosting collections from the likes of Warhol to Lynch; catch the City Cat along the river; sing your heart out (softly) at shows such as Kinky Boots and Wizard of Oz at the Lyric Theatre; Capri by Fraser or immerse yourself in the Queensland Art Gallery and Gallery of Modern Art, which are like yin and yang – two distinct galleries equalling a perfect whole. Unbuckle your belts after eating your way around flash and fun cafes also food festivals; feel the crowd roar at an

Delve into a serious calendar of internationally-acclaimed arts, cultural and sporting events, discover some of the best eateries in the country and, says Helen Flanagan, check out two new hotels way beyond the pale.

international rugby showdown; and for an exhilarating adventure, the Story Bridge Adventure Climb is a must. One of only three such experiences in the world, it’s a two-hour unique journey up over the bridge's superstructure to the 80m summit with magnificent uninterrupted 360° views of Brisbane city, the river, mountain ranges and Moreton Bay Islands. Restaurants and bars? From top-draw Aria, Blackbird, Urbane, Esquire, Stokehouse, GOMA Restaurant, Sake and Cha Cha Char to budget Asian and a motza trendy burger joints, there’s something for everyone, even followers of Paleo. Super trendy hotel Capri by Fraser has Asana by Pete Evans, with locallysourced produce in its paleo-influenced menu. Not sure if the cocktails fit the brief but sure do the trick. The adjoining café, The Sensory Lab, has ‘coffee scientists’ and

INTOWN is a favourite for business folk and guests. Also impressive are the numerous distinctive design features, especially the historical nod to Folio Books in the lobby, and Australiana artwork in the overgenerous designer suites. And who was the smarty-pants who thought of a DIY espresso martini, using the in-room Nespresso machine and nip of Frangelico? Time to amp it up or just mix it up with the locals. Fortitude Valley is a contradiction in itself. It’s raw, yet sophisticated; it’s where elegance and style meet grunge and offbeat; and heritagelisted properties stand proudly alongside contemporary statements. The Valley, as it is affectionately known, was Australia’s first dedicated entertainment district and continues to be a hive of activity. Live music thrives and international DJs are drawn to late-closing clubs. The impressive Chinatown Mall is a hub of exotic Chinese supermarkets and

eateries; around Brunswick and James Streets are a plethora of dining options from hatted restaurants such as Tartufo and Gerard’s Bistro, chic bars Alfred & Constance, Harveys, Bar & Bistro and Cru Bar, and groovy cafes, to famous James Street Markets and Jocelyn’s Provisions, an amazing patisserie, cake palace and the most more-ish parmesan biscuits ever. Don’t miss numerous elegant on-trend furniture designers and homewares’ retailers, also the Emporium complex which channels a European village feel, has a classy hotel and head-turning boutiques such as ex-Noosa girl Natalie Mainwaring’s Nat-Sui, with its audacious and totally sophisticated shoes. Fashionistas will also love James Street where exclusive, international and cutting edge local labels such as Camilla and Sass & Bide, are de rigeur. New kid on the block is the repurposed

Story Bridge

Streets Beach

warehouse development of Sage Hotel James Street, next door to the revamped Queens Arms Hotel and James Street Cafe and Cellar, off the gallery-like hotel lobby. The light installation by designer Karim Rashid and artworks throughout are inspired by Binikinba-Ba, the aboriginal name for ‘place of the land tortoises'; and each designer guest room embraces the best of nearby suppliers such as pops of Dinosaur Designs and textiles from Mokum. The Queensland capital is everchanging. Always exciting, rather avantgarde and certainly world-class – and less than two hours’ drive!

WANT MORE? visitbrisbane.com.au www.qagoma.qld.gov.au Capri by Fraser 80 Albert St Brisbane www.capribyfraser.com Sage Hotel James Street Fortitude Valley www.sagejamesstreet@snhgroup.com Sage Hotel James Street

Wednesday is

play day

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 15

Spring 2017

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INACTION

TRAIL BLAZING!

Get on your bike and discover one of Noosa’s best kept secrets. Ian Pugh takes us for a ride through the Noosa Trail Network.

f you’re not familiar with the Noosa Trail Network then prepare to discover one of the Noosa Shire’s best kept secrets. These beautiful trails which snake through the forests around Tewantin, Cooroy, Pomona, and even as far afield as Cooran and Kin Kin, really are a wonderful resource that not everyone seems to know about.

I like to explore the trails on my mountain bike but they are just as popular with horse riders and bushwalkers. If you’re keen on mountain biking, rest assured that you don’t have to be an expert rider to enjoy these trails. I’m into rides that get the heartbeat up without being too “technical” or dangerous and many of the trails are perfectly suited to this kind of riding. As an indication, I often ride with my wife and 8-year-old son (neither of whom you would classify as “daredevils”!), and they really enjoy the rides as well. There are some exciting downhill runs which everyone loves, but be warned – what goes down must go up again – in other words, a long descent usually means some hard pedalling on the other side. For me, this is the perfect mix of fun and exercise – but probably the best thing about being on the trails is the peace and quiet. I am constantly amazed at how few people use the trails – with no 4WDs or motorbikes permitted, it is the perfect escape from the hustle and bustle. The Noosa Trail Network consists of eight official trails with names like “Mac n’ Back” (Lake MacDonald to Pomona) and

TRAIL TIPS • Take your phone – in case you have a problem – and for photos. "Cooroy Wanderer". Of course, you can also combine trails by going out on one and back on another as they often cross over each other. The trails are all well sign-posted with numbers displayed along the way, however, I would advise everyone to pick up a copy of the Noosa Trail Network brochure from any tourist information centre or download from the Noosa Council website (www.noosa.qld. gov.au). The brochure also shows the profiles of each trail so that you can see the gradients involved and there are suggestions of various routes, ranging from 1km to over 60km – so, something for everyone. You’ll also find that the Noosa Network Trail Guide gives a short history of the trails, along with some interesting facts regarding the fauna and flora you’re likely to come across. Well worth a look! Incidentally, for those experienced riders looking for more thrills, I would recommend Woorai Forest in Tewantin which has 25km of adrenaline-pumping fast tracks, including some steep, 17

• Take water and a snack (like bananas) for an energy booster. • Close all gates behind you – the trails often border on farmland. • Take all rubbish with you – including banana peels – keep the trails pristine! • Respect others – if on a bike, be considerate of horse riders and bushwalkers.

quite technical downhill runs with names like "Bloodwood" and "Keelback". This is a beautifully scenic ancient indigenous forest but a lot of the tracks are not for the faint-hearted! I constantly remind myself how lucky we are to have these trails right here on our doorstep. This is the stuff of dreams for most city-dwellers and I’m determined never to become blasé about it. Maybe I’ll see you on the trails! noosa.qld.gov.au/noosa-trail-network Spring 2017

INSUPPORT

WOMEN FOR WOMEN

omen make up more than half of Noosa’s population so it’s little wonder there has been a steady growth in women-focused groups - from networking events to social outings and fundraisers for serious global issues. These groups range from purely social to professional and somewhere in between. So whether you are looking to make some new friends or to be inspired by likeminded women, there is sure to be a group to suit you.

They say it takes a village to raise a child but in Noosa, it takes a Shire to support and foster a woman. Jolene Ogle finds out more about Noosa’s most popular women-only groups.

permanent pen just to have a moment’s silence. She says it is crazy the lengths parents have to go to in order to run a business from home while also caring for their children. Aimee won the Ausmumpreneur award for her Big Idea last year and has since opened the doors to Noosa’s first co-working space for parents, The Powerhouse Collective. The large office has desks for hire, as well as a boardroom and the all-important crèche. Parents with a home-based business can drop off their children, set-up at their desk and get their work done without interruptions. The Powerhouse Collective also offers members a wide range of networking events, seminars, workshops and support for business owners at any stage of their business journey.

Powerhouse Collective Members

THE POWERHOUSE COLLECTIVE

www.facebook.com/thepowerhousecoop A lack of child-friendly co-working spaces sparked interior designer Aimee Sherriff’s big idea to create her very own business hub for parents. Aimee recalls trying to take a call with a client and having to let her young son draw on her leg in

LIFE BEYOND 30 www.lb30.com

Founded by mother-of-two Wendy Wilson, Life Beyond 30 started as a Noosa-based social group for women over 30 to meet regularly to have coffee, go out for dinner or to the movies. The group is designed to offer local women the chance to meet others who may feel isolated or are finding it hard

Wendy Wilson, founder of LB30

to make social connections in their area. Wendy, who moved to Noosa from Scotland, said the loss of her social circle inspired her to start LB30. Wendy placed an ad in the local paper saying she was looking for women over 30 to hang out with. The response was overwhelming. “I had so many women get in touch with me,” she recalls. “I must have had about 30 ladies get in touch with me who were all in the same boat but didn’t know what to do about it.” Now, there are eight LB30 social groups from Balmain to Bundaberg and even one in Papua New Guinea. LB30 in Noosa also hosts a business group and helps women in business grow their audience, engage with business mentors and enjoy a supportive environment. PICTURES: Barry Spinks Photography

DEVELOPING THE

WHOLE CHILD

At Grammar we believe in providing students with appropriately challenging opportunities that stretch them to seek individual

Sunshine Coast Grammar School 372 Mons Road, Forest Glen Qld phone +61 7 5445 4444 email enquire@scgs.qld.edu.au web www.scgs.qld.edu.au A School of the Presbyterian and Methodist Schools Association

IN Noosa Magazine

INSUPPORT

WOMEN INITIATING NEW DIRECTIONS ORGANISATION

www.windowomen.org

Born out of Noosa’s first major event for International Women’s Day in 2017, the Women Initiating New Directions Organisation (WINDO) offers women the chance to create connections and collaborate across the region. WINDO is passionate about becoming an international example of a thriving and collaborative society and culture inclusive of women of all ages and from all walks of life. Inaugurated in 2017, WINDO is a not-for-profit organisation that aims to honour, celebrate and advance women's talents, innovations and endeavours across all facets of life.

Be Hers Queensland State Manager Katie Thompson said the Sunshine Coast’s 2017 event would indulge guests in decadent bohemian surrounds while they enjoy delicious catering by Spoon Fed and exceptional entertainment by local musicians, dancers and acrobats; as well as henna painting and flower crown making. “Our events are designed to create an atmosphere where the women attending know they are valuable, worthy and loved. As we present the cause and the heart of Be Hers, we want all the women attending to know that this injustice is such an issue across the globe. We want each of them to

BE HERS

www.behers.org.au 16 September from 2 – 6pm Be Her Freedom Let Truth Shine Lunch Elkannah, 48 Roys Road, Palmwoods

POWERHOUSE COLLECTIVE

www.facebook.com/powerhousecoop 18 September Baby Land to Business Bam Eight-week course Powerhouse Collective, 10 Thomas Street, Noosaville

BE HERS

www.behers.org.au

WINDO

Founded by a group of girlfriends who were horrified to learn of the size and scope of modern slavery, Be Hers is a not-for-profit community organisation determined to raise funds and awareness of this horrible issue. Its aim is to help free men, women and children held in sexual slavery across the globe. With more than 27 million people expected to be victims of human trafficking and the average age just 12, Be Hers has vowed to not ignore the cry of one and to do all they can to bring her freedom. To help raise awareness and funds for their fight, the “Be Her Freedom Let Truth Shine” lunch will be held on 16 September. The event is aimed at women and empowers the everyday woman to use what is in her hand to make a different for others.

COMING EVENTS

www.windowomen.org 22 September from 11.30am Ladies Who Lunch with guest speaker Sandy Bolton Mad Megs, 235 Gympie Terrace, Noosaville. be inspired and empowered that they have something to offer to help be the solution,” she said. "This is our third year on the Sunshine Coast. The first year we had 110 women, second year we had 220 and we are hoping for 300 this year. The Sunshine Coast has raised $35,000 since we launched here," Katie said. "That's making a big difference."

LB30

www.lb30.com Every Wednesday from 9.30am Social Coffee Lazy River, 271 Gympie Terrace, Noosaville Visit the Group's website or Facebook pages for ticket prices, bookings or to find out about future events.

FASHION AT YOUR FINGERTIPS!

@innoosafashion It’s Free! Download Today!

Spring 2017

INTHE SPOTLIGHT

ALIVE BY NAME AND NATURE!

There were high expectations for the rebranded Noosa Alive! Helen Flanagan has the lowdown on the talented showdown.

favourites Rickys, Wood Fire Grill and Locale, which also hosted the late night supper club Locale after Dark.

he bar was set high and the high kicks, high notes and encores kept coming.

Festival ambassador, the effervescent hugely talented Naomi Price thrilled audiences with her exciting new show Lady Beatle (above). A ‘shake it up baby now’ stunning workout was applied to Beatles songs and wherever Naomi went during the 10 Day festival audiences pleaded for more ‘twist and shout’. There were numerous impromptu appearances and her energy, talent and enthusiasm never faded. She melted hearts wherever she went. Matthew Mitcham proved he was a formidable force on the diving board at the Olympic Games - and on the cabaret stage he was also a star. Who could forget the children’s choir from Sunshine Beach High School, on stage with the stars of Opera Australia, in a magical performance of Mozart’s The Marriage of Figaro. Superb. Ditto the

IN Noosa Magazine

Queensland Ballet which performed a stunning program and featured a brand new work by one of Australia’s leading choreographers, Amy Hollingsworth. A special treat was a backing track from the wonderful Katie Noonan who hails from Eumundi. Also unforgettable was LIOR, singing a selection of his own beautifully crafted songs, and backed by a chamber orchestra. Many events were presented to Queensland audiences for the first time, in fact, there were six premieres including Luke Kennedy’s stirring opening night show at The J, appropriately titled His Voice. And Hold the Pickle, was a moving and funny tribute from comedian Rachel Berger, set in her family’s Melbourne deli. The food events, as always were a sell-out, with The Ogilvie Group once again serving up superb food and great entertainment at quintessential Noosa

The indicator for a successful program was set on day one when 10,000 people flocked to The Lion’s Park on the Noosa River for an afternoon of free family fun, followed by a spectacular fireworks display. It certainly was an ambitious program and there’s nothing like a 4-day climax devised by Rococo’s Richard Pace to prove it. The longest wrap party ever seen in Noosa was celebrated on Noosa Main Beach at the Rococo Beach Club Marquee. Perfect lunches, dinners, entertainment, dance parties, weather and a back drop of Laguna Bay. Who could ask for anything more? No one. With 250 artists, 130 events, the largest box office sales ever and myriad indelible moments, it’s inevitable NOOSA alive! will return next year with festival president, Johanne Wright, confirming 20 to 29 July 2018 as the dates to lock in. Festival director, Ian Mackeller and the team are already hard at work ensuring headline acts are booked.

spring time ever changing life evolving so organically laying in the lush grass in the backyard got me thinking how he lost it all and found the strength to fall again for something new to hold onto his passion brave enough to let it save him to create his dream with nature's gifts of apple trees and strawberry fields and bumper crops and like a farmer without rain he stayed found the things so fresh and clean so ripe and pure and true together they are glowing calm and grounded in the quiet knowing and his garden here it spans for miles with all that he has ever loved and with this new life in his arms upon the richest soil they walk to leave the lightest footprints to take the sweetest steps and sometimes beneath the scars on the skin is where we find the most heavenly fruit

BOWIE UNZIPPED

VIS ARTS PROGRAM

Nekita Roberts @theaustralianpoet www.theaustralianpoet.com

Spring 2017

BOATING IN PARADISE www.catalinanoosa.com.au

F RI D AY NIGHT S OCIAL

L UN CH O N THE WAT ER

S U N D AY BREAK FAS T

S ALTWAT ER S U NDAY S

INTHE KITCHEN

food bites IT’S BACK!

The 2018 Noosa Food & Wine Festival will be managed by Tourism Noosa and will include festival favourites such as events on Noosa Main Beach, the Long Lunch on Hastings Street, Hinterland Food Trails, restaurant events and an exciting new Festival Village. Festival Director Alesha Gooderham expects to have the first tickets on sale by December. Watch this mouth-watering space! noosafoodandwine.com.au

open their 1500sqm Noosa Brewing Co. Together with the relaunch of Eumundi Beer, Noosa could find itself at the heart of the beer boom!

Speculators believe the new owners now may have to reopen as “Gaston” rather than Grill’d.

WAGYU WOW

Peppers Noosa Resort & Villas was recently named Mantra’s Group Peppers Property of the Year as well as being recognised for their partnership with Noosa Landcare where they plant a tree for every day delegate they host. General Manager Steve McPharlin was on hand to recently help plant 2,200 trees. Their fundraising for The Luke Batty Foundation was also

Up the range at Brouhaha Brewery, there is a zero-waste approach with the spent mash or grain sent to Ken at Maleny Wagyu to finish his cattle. The team then purchase a whole cow and use everything from nose-to-tail in the restaurant with any waste being used to make the Brouhaha and Maleny Wagyu Dog Food which is sold through the restaurant!

BONSAI HIGH Cass and Matt Vanderveen have resurrected Bonsai Brewhouse in Cooran with Channa and Ruby from Asian Street Food providing the perfect accompaniment to the varieties of ales, lagers, sours, hybrids and more. Gluten-free beer and probiotic beer is also on offer with plans for an organic beer to hit the taps.

COOL BERRIES Kim and Jason Lewis from Cooloola Berries have created a strawberry cider to die for! Grab a bottle (or two), relax to live music while the kids play in the paddock and enjoy a home-style lunch with a full café menu or the local and seasonal paella every Sunday 1-4pm, $15pp. It’s strawberry season now so

COOROY COOL Around the corner in Cooroy, Copperhead Restaurant and Brewery has opened with the demand being so high that it is under threat of becoming the brewery with no beer. The brainchild of locals Jason and Sharon Cox, also of Whisky Boy and Jimmy Fox, the team includes Head Chef Gary Martin and ex-Berardos on the Beach front of house man, Matt Cook.

PEPPERS POWERS

achievement ZZ Taps on Sunshine Beach Road at Noosa Junction. It’s the place where the wall art by Lana Ritchie is all about famous guitarists. Phippsy and Marion Hakairai are behind the burners and apart from chilli plum pork; lime ‘n’ chilli scallops; local reef fish; oh-so-tender calamari; coconut prawns; and Cajun fish burgers; expect share platters, icy cold beers, cocktails and bubbles. 32 EAST CELEBRATES

BEER BUZZ Breweries are the new coffee roasteries with one popping up on every corner!

WHAT’S COOKING AND WHO’S HOT

drop in any day for Pick Your Own. Call 5486 7512 or www.cooloolaberries.com.au. JUNCTION JOINTS

GET IT UP

It seems every fortnight there is a new bar popping up in Noosa Junction, which is surely set to become the new Eat Street of Noosa!

Construction can’t come fast enough for two new breweries in the Noosa Industrial area. Tim Crabtree (ex Noosa Woody and Noosa Longboards) is brewer and part-owner of Land and Sea Brewery scheduled to open on Venture Drive in early 2018. Plans include an on-site full-service brewery, bar, restaurant and beer garden. Across the way in Rene St, brothers Lance and Craig Masterton are also eager to

From tiddlers to fish and chips, Noosa legend Andy Phipps, better known as Phippsy is totally hooked on seafood. He’s been fishing and surfing all his life; a chef in some of Australia’s finest restaurants; is a celebrated TV chef and surf reporter; authored three best-selling cookbooks; had numerous restaurants; owns Phippsy’s Smooth Water Charters and cannot stand still! Hence his latest

ZZ TAPS IS TOPS!

Nathan Miller and partner Pete Dillon decided to give Noosa Junction a taste of Melbourne, and that’s not just great coffee but brilliant breakfasts and lunch as well. On the new menu expect yummy ham hock croquettes, also zucchini and corn fritters all-day; and an Asian-spiced

chicken burger; Spanish-style grilled local fish with sweet potato chips; and the classic Reuben with pastrami, sauerkraut, cheese and hot mustard dressing on rye bread; for a delectable lunch. BUONO BOMBETTA Former Gaston owners Pascal and Kristie Turschwell are on track to open their next venture, Bombetta, at the old Mr Chow site in Noosa Junction. The venture has been 13 years in the making after being first conceived on their European honeymoon when they dined at a memorable establishment of the same name. They will offer relaxed dining and takeaway from mid-September from 12pm until late,Tues-Sat. PLANS GRILLED If you’re wondering why the rumoured opening of a Grill’d Burger Joint hasn’t happened on the old Gaston Site, rumour has it that the burger franchise is having trouble with permits. 23

recognised and the annual Black Tie Gala Dinner will be held on 23 September with a three-course meal by guest chef Matt Golinski with Andy Wilcox and the kitchen team. With more than $40,000 in silent auction items and raffles and with tickets at just $100 including drinks, they are hoping to better the $24,294 that was raised last year. Visit www. peppers.com.au/noosa/dining WASABI WOWS! It seems every week, Wasabi receives recognition as a leading culinary champion. More recently, they were named the “The Hottest Regional Restaurant” in the country in The Australian’s Hot 50 Restaurant List. It has also been awarded Hottest Queensland Restaurant for the past three years, and last year also picked up Hottest Classic Restaurant. GLOBAL INFLUENCE Matt Holt is continuing to dish up the goods at Peregian Beach Hotel and is focusing on fresh and earthy flavours for his spring menu. Asian flavours include edamame beans, fresh ginger & garlic; Local yellowfin tuna, wasabi & potato rosti, wakame, pickled ginger, choy sum, ponzu shoyu and sesame seed. Mediterranean flavours also feature, particularly on the tapas menu with Polenta fries with truffle cream and shaved parmesan; or a

woodfire pizza of garlic mushroom, thyme & truffle cream. Bellissimo! TRUFFLE TREAT Also taking advantage of truffle season is Locale who are using this delicious ingredient in dishes such as Hand cut Tagliatelle with Truffled Fried Egg, freshly shaved Tasmanian Truffles and Grana. They have also been whipping up truffle butter and preparing truffle risotto. FROM THE FARM Cooroy Farmers and Artisans Market, is well on its way to holding fortnightly markets at Lower Mill Road in Cooroy. With a commitment to showcasing only local growers alongside local entertainment, food and coffee stalls. The team, including Sandy Bolton and Frank Pardon, are also looking at developing a "Made in Biosphere” label for value-added products. SHORT BITES El Capitano, are offering a takeaway pizza for just $20 from 5-6pm Sun-Thurs so you can enjoy it on the beach while you watch the sun set! Cheers to Embassy XO who were recently awarded a 2-Glass rating in Gourmet Traveller's Wine List of the Year! Arrive by Ferry or Water Taxi for cocktails in Rickys River Bar. Our fave: Doctors Orders – Tanqueray Gin, Hibiscus Tea, Dolin Bitters & Rhubarb. Wood Fire Grill’s Thursday Night pork ribs with hickory smoked BBQ sauce and pickled salad are here to stay, and now available Wed-Sun. DON’T MISS! IN Noosa Magazine will partner with Padstows to deliver a memorable Melbourne Cup featuring four-courses for $95 including drinks; raffles; sweepstakes, best dressed and lucky door prizes. A highlight will be the fashion parade showcasing wearable art from The Trashy Artisan Cooperative. IN Noosa Fashion Editor Carlie Wacker will MC with funds raised going towards The Trashy Artisan Cooperative. To book, phone Emma on 0406 677 630 or emma@padstows.com.au Spring 2017

Sunshine. Good Vibes.

www.peregianbeachhotel.com.au David Low Way, Peregian Beach

INSEASON

Spring Harvest GREEN GARLIC

Matt Golinski unearths his favourite seasonal ingredients for spring

“Green garlic” or “spring garlic” is garlic picked just as the bulbs have begun to form and the stems are roughly the thickness of a pencil. It is generally a by-product of the thinning process and is only available for a short period each year. If you strike up a good relationship with your local garlic grower you might be lucky enough to get hold of some in early-to-mid spring. I was lucky enough to source mine from Just Aus Garlic, who you can often find at the Noosa Farmers' Markets. Green garlic has a lovely mild garlic flavour and can be used in a similar way to leeks; I like to use it in soups and sauces, pasta and risotto, braises and stir-fries. Green garlic goes with: seafood, chicken, white cheeses, potatoes, cream, butter, herbs, pasta

The bright orange, intensly flavoured cumquat closely resembles a baby orange, and lends itself perfectly to making marmalades, jellies, sauces and preserves. It is usually cooked with sugar to balance its sourness, although there are varieties emerging on the market which can be eaten raw. Native to Southern Asia, it features in many Chinese, Indian, Taiwanese and Phillipino dishes. The cumquat tree symbolises good luck in China and is often kept as a houseplant or Bonsai. Prepared, it makes a fantastic accompaniment to duck and blue cheese. Although their season starts in winter, they are usually available well into spring each year.

CUMQUATS

Cumquats go with: poultry, blue cheese, pastry, cream, olives, ginger, spices, brandy, fish, sugar and honey

CABBAGES

This humble member of the brassica family has shed its uncool status over the past few years and in all its various forms now gives us kimchi, slaw for our pulled pork sliders and the green in our green smoothies. Varieties readily available on the market these days include drumhead, sugarloaf, wombok, savoy, cavolo nero (black cabbage) and kale. Cabbage can be eaten raw, braised, pickled, fermented, sautéed or the leaves blanched and stuffed with various fillings. It is a great source of Vitamin C and K and dietary fibre, and the darker cabbages such as kale and cavolo nero or “Tuscan Cabbage” are high in iron. Cabbages go with: pork and bacon, potatoes, cheese, carrots, onions and garlic, tomatoes, rice, sausages, other brassicas

First cultivated in Germany during World War II, oyster mushrooms have become a well-loved delicacy in all parts of the world. Their distinctive and unique texture and flavour makes them a great addition to stir fries, soups, salads, omelettes and rice dishes. Oyster mushrooms come in different colours, from white and grey to yellows and pinks. A new business, Noosa Earth, has recently started cultivating and selling oyster mushrooms in Noosaville, growing them in humidity-controlled shipping containers and using used coffee grounds collected from local cafes as a source of nitrogen. They are available to buy at Belmondos in Noosaville, and are a feature on menus in many of the restaurants around town.

OYSTER MUSHROOMS

Oyster mushrooms go with: noodles, rice, seafood, meat, garlic, chilli, soy sauce, lemon, goats cheese, salad leaves, bread

Spring 2017

IN THE KITCHEN

SPRINGS BOUNTY

CUMQUAT AND CHILLI GLAZED DUCK, BRAISED GREEN GARLIC AND OYSTER MUSHROOMS AND KIMCHI SERVES 4

To make this recipe you’ll need to make the kimchi the week before to give it a chance to ferment, or you could buy ready-made kimchi from an Asian supermarket or farmers market.

BRAISED CABBAGE ROLLS STUFFED WITH PORK, GREEN GARLIC, OYSTER MUSHROOMS AND RICE

Ingredients: • 4 duck breasts, dried on paper towel and scored • 4 tbs confit cumquats (see note) • ¼ tsp chilli flakes • 2 tbs rice vinegar • 2 tbs soy sauce

MAKES 16 ROLLS

Ingredients: • • • • • •

1 onion, diced ½ cup green garlic, finely sliced 1 tsp fennel seeds 1 cup Arborio rice 2 tbs olive oil 3 cups chicken or vegetable stock • 300gm pork mince • 100gm oyster mushrooms, finely sliced • 30gm Parmesan, grated

• ½ cup chopped flat leaf parsley • ½ wombok, savoy or sugarloaf cabbage • juice of ½ lemon • 50ml extra virgin olive oil • ½ cup chicken stock • salt and pepper • 2 cloves garlic • 20ml olive oil • 1 x 400gm can crushed tomatoes

• • • • •

2 bunches green garlic 100gm oyster mushrooms ½ cup chicken stock 1 tsp sesame oil 2 tbs soy sauce

• ½ wombok, cut into 1 inch dice • ½ daikon radish, peeled and shredded • ½ cup salt • 2 cups water • 1 tbs rice flour • ½ cup water • 1 clove garlic, sliced • 1 tbs fresh ginger, grated • 4 spring onions, finely sliced • ¼ tsp chilli powder • 2 tbs fish sauce • 2 tbs castor sugar

Method: To make the kimchi, mix together the salt and water until the salt has dissolved. Pour over the wombok and daikon and soak for 2 hours.

Fry the pork mince and oyster mushrooms and stir through the rice. Add the Parmesan and season with salt and black pepper.

Mix the rice flour with ½ cup water and cook over a low heat until thick. Add the garlic, ginger, shallots, spring onions, chilli powder, fish sauce and castor sugar and mix well. Drain the wombok and daikon, cover with cold water and drain three times to remove salt. Squeeze out any excess water with your hands and transfer to a large bowl. Mix in the garlic and ginger mixture and pack the kimchi tightly into glass jars. Seal tightly and leave in a cool dark place for 1 week. Refrigerate after opening.

Blanch the cabbage leaves in boiling salted water for 2 -3 minutes, drain and cool. Lay the leaves out flat on a clean dry tea towel and place ¼ cup of rice mixture on the front half of each leaf. Fold the sides of the cabbage leaf in and roll up to form a cigar shape.

Trim the green garlic and place in a baking dish with the oyster mushrooms, chicken stock, sesame oil and soy sauce. Cover and bake at 180°C for 25- 30 minutes or until the green garlic is soft. Stir together the cumquats, chilli flakes, soy sauce and rice vinegar.

Pack tightly into a baking tray and drizzle with the lemon juice, chicken stock and olive oil. Cover with foil and bake for 45 minutes at 180°C.

In a heavy based pan, cook the duck breasts skin side down on a low heat until the skin is golden and crispy. Turn the duck and cook for a further 5 minutes. Rest for 5 minutes before slicing finely. Dress the duck with the cumquat mixture and toss with the green garlic and oyster mushrooms.

Method: Sauté the onion and green garlic in the olive oil until soft. Add the rice and stir over a low heat for 5 minutes. Add the hot chicken stock and simmer over a medium heat until the rice is just cooked through.

To make the sauce, fry the garlic in the olive oil until soft. Add the tin of crushed tomatoes and simmer over a low heat for 15 minutes. Season with salt and pepper. Serve the cabbage leaves on a spoonful of the tomato sauce.

Divide between 4 serving dishes and serve accompanied by a dish of kimchi and steamed rice.

SERVE WITH

PRETENTIOUS

PERFECT

PRETENDER

PRETENTIOUS

PERFECT

PRETENDER Dubeouf ‘Fleurie’ Beaujolais, FR

Allegrini Valpolicella, Veneto, IT

Kooyong ‘Ferrous’ Pinot Noir, Mornington Peninsula, VIC

Marc Bredif Chinon, Loire Valley, FR

Valli Burn Cottage Pinot Noir, Cental Otago, NZ

Vieux Telegraphe 'Telegramme' Chateauneuf du Pape, Rhone, FR

$28 – $33

$35 – $40

$75 – $80

$32 – $37

$75 – $80

$120 – $125

IN Noosa Magazine

IN THE KITCHEN

Be INpired by these great recipes created by Matt Golinski harnessing the bounties of spring.

GOATS CHEESE, CANDIED CUMQUAT AND ROCKET SALAD WITH GREEN GARLIC CROUTONS AND WALNUT VINAIGRETTE SERVES 4

BRAISED CABBAGE ROLLS STUFFED WITH PORK, GREEN GARLIC, OYSTER MUSHROOMS AND RICE

Ingredients: •2 00gm goats cheese • ½ cup confit cumquats (see note) • 100gm rocket • 100gm sourdough bread, torn into pieces • ½ cup green garlic, chopped

• • • • • • •

2 tbs extra virgin olive oil ½ cup walnuts, finely chopped 60ml white wine vinegar 1 tsp Dijon mustard 1 golden shallot, finely diced 75ml extra virgin olive oil salt and pepper

Method: Mix together the sourdough and green garlic and drizzle with the 2 tablespoons of oil. Spread out on a baking tray and bake for 10 – 15 minutes or until crispy and golden. Whisk together the chopped walnuts, vinegar, mustard, shallot and olive oil and season with salt and pepper. Gently toss together the rocket, cumquats, croutons and three quarters of the dressing and divide between four plates. Crumble small pieces of the goats cheese over each salad and dress with the remaining vinaigrette. Note: To make the confit cumquats, slice them into 3mm slices, removing any seeds as you go, and just cover with cold water. Cover and refrigerate overnight.

CUMQUAT AND CHILLI GLAZED DUCK, BRAISED GREEN GARLIC AND OYSTER MUSHROOMS AND KIMCHI

The next day measure out the cumquats and water into a saucepan, and add an equal amount of castor sugar. Add 1 star anise, 4 whole cloves and 1 cinnamon stick and simmer gently until the syrup becomes quite thick and the cumquats are translucent and soft. Transfer to sterilised jars and seal tightly. SERVE WITH

PRETENTIOUS

PERFECT

PRETENDER Deviation Road Sauvignon Blanc, Adelaide Hills, SA

Tiefenbrunner Sauvignon Blanc, Alto Adige, IT

Greywacke ‘Wild’ Sauvignon Blanc, Marlborough, NZ

$25 – $30

$32 – $37

$42 – $47

GOATS CHEESE, CANDIED CUMQUAT AND ROCKET SALAD WITH GREEN GARLIC CROUTONS AND WALNUT VINAIGRETTE 27

Spring 2017

INDULGE

It just IS

The summer-like day of IN Noosa Magazine’s Winter World Feast perfectly matched the globallyinspired menu and accompanying wines of IS Tapas Bar.

Tuna Tartare (diced yellowfin tuna with chives & baby capers) La Maschera Pinot Grigio

t was more like a mid-summer’s day than the end of winter when foodies gathered for the IN Noosa Magazine Winter World Feast at IS Tapas Bar. The shining sun, warm air and hum of the river foreshore were the perfect accompaniments for the carefully selected and exotic home-style dishes, all perfectly crafted and matched with scrumptious wines.

Papa’s fiery sambal prawns (traditional Malaysian sambal udang served with Mooloolaba King Prawns)

Guests were expertly guided through the tapas-style menu by manager Marc Romanella, who shared stories of just how the recipes were found or created. In the kitchen, chef Mat Withers skillfully prepared some of the best street foods from around the world starting with a fresh, light and expertly-prepared Tuna Tartare of Yellowfish Tuna with chives and baby capers that matched beautifully with a light and fragrant Pinot Grigio.

Scallops & Duck (Hervey Bay scallops on the half shell topped with crispy skin duck & chilli jam) La Vieille Ferme, Cotes Du Ventoux Rosé

Beef Tataki

Palates were prepared for Papa’s fiery sambal prawns – a Malaysian-inspired dish not previously seen on the IS menu but one that is sure to be a crowd pleaser! The tasty Mooloolaba prawns had the right hit of hot and were partnered perfectly with Hervey Bay scallops with crispy skin duck just made for the accompanying French Rosé.

IN Noosa Magazine

(Sliced rare beef with soy, sesame, honey & lime dipping sauce)

INDULGE Perfectly sliced Beef Tataki with a wellbalanced dipping sauce created another match made in heaven alongside Mishkaki – a famous East African street dish of bbq meat skewers marinated in herbs, spices, lemon juice, garlic, ginger, coriander and green chilli. This dish was given to IS Tapas Bar by a couple who came to Noosa to renew their vows and chose IS for their reception. The wife was from Zanzibar in East Africa and shared the recipe for this delicious street food which has been a mainstay on the menu ever since. Matched with the ever-popular Running with Bulls Garnacha, everyone was charging their glasses!

Mishkaki (East African street dish of bbq’d meat skewers marinated in herbs, spices, lemon juice, garlic, coriander & chilli) Running with Bulls Garnacha

Lamb Cutlets (drizzled with Pedro Ximinez black sherry, muscatels & pine nuts)

From Africa to Pakistan, the Achari chicken served with tangy pickling sauce was made from a traditional Pakistani recipe given to IS Tapas owner Ian Withers by a young taxi driver in Sydney who wanted to share his mother’s homemade recipe with Noosa diners. We're glad he did!

Achari Chicken (homestyle Pakistani dish with pan-fried chicken pieces in a tangy pickling sauce) Chaffey Bros ‘La Resistance’ Grenache/ Syrah/Mataro

Served alongside Lamb Cutlets drizzled with Pedro Ximinez black sherry, muscatels and pine nuts and washed down with a superb Grenache/syrah/mataro blend from the Barossa.

Spanish churros served with vanilla bean ice-cream and chocolate ganache.

Everyone found just enough room for the Spanish churros served with vanilla bean ice-cream and chocolate ganache to finish. There was just a touch of jet lag the next day!

For more than ten years tapas @ iS has been serving up great food,cold drinks with a stunning view. Don’t just take our word for it:

“The food at Tapas @ iS... IS just divine”. – Jane “Loved the food, the service and the atmosphere… they make a magic mango mojito” – Deni “The fantastic view, the cooooold beers and friendly staff – excellent” – Robert “great place to sit, eat & drink the afternoon away people watching”. – KateBart1963 “I could not fault the food, chilled wine & atmosphere”. – MandaH222

tapas @

249 Gympie Tce, Noosaville, Qld 4566 | Lunch until Late, 7 days | Phone: 5447 1818

Spring 2017

INSEASON

SLOW & SENSATIONAL!

any Noosa locals have already embraced the global Slow Food movement of 'good, clean and fair' food. With the recent launch of the “Snail of Approval”, Slow Food Noosa is on a mission to recognise local producers for their top-quality foods as well as educate locals on the great range of artisan, organic and fresh foods available within the region. Monthly breakfasts with guest speakers are a great way to discover new ingredients, meet the local producer and understand the fascinating journey they have been on.

BARENUT MACADAMIAS 31 AUGUST

Lovingly grown by Michael and Jodie Cameron on the Fraser Coast, Barenut Macadamias are nurtured through healthy soil, organic compost and lots of water to foster happy trees and yummy nuts. Jodie and Mick craft a range of products from their macadamias including butter and oil for cooking, plus tasty gluten-free and vegan treats such as Barenut Bites and Bare Balls. Sustainability and a healthy environment are vital to the farm with the focus on low-impact farming methods. Their Lemon Myrtle Macadamias were recently awarded 100 out of 100 to take out the Gold Medal at the prestigious Australian Food Awards.

boost with one of Noosa’s most prolific waste products, coffee grinds. Locally and organically grown, Noosa Earth mushrooms are perfect for those wanting to enjoy good food with low food mileage and utilising food waste.

NOOSA EARTH 28 SEPTEMBER

WILD FORAGE AUSTRALIA 26 OCTOBER

Inside the unassuming shipping containers set on a plot in the heart of Noosaville, are rows and rows of the beautiful and ornamental oyster mushrooms. Simon Jones of Noosa Earth has brought to Noosa the first urban farm of its kind and local chefs just can’t get enough of the stunning fungi. The mushrooms are lovingly grown in bags stuffed with barley straw and then given a

An opportunity to work under worldacclaimed chef Rene Redzepi at Noma led chef Nick Blake to explore new ingredients and ways of preparing and creating dishes. Nick is now the founder and owner of Wild Forage Australia, a business that connects local restaurants with wild ingredients. As a forager and chef, Nick sees himself as part of the ecological

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IN Noosa Magazine

If you want to know more about local producers but don’t have the time to trek from farmgate-to-farmgate, let Slow Food Noosa bring them to you as part of their Monthly Breakfast Talks. Jolene Ogle previews who is on the menu for the next few months.

INSEASON

Nick Blake

system, not apart from it. “Foraging is not an eccentric pursuit but a much-needed resilient food system that can be utilised if shown respect,” he said. With a degree in environmental management ecology and conservation, Nick prides himself on his ethical and sustainable approach to foraging. FRASER ISLAND SPANNER CRABS 30 NOVEMBER Queensland Spanner Crab fishery pioneers Les and Lyn Apps own and

operate Fraser Island Spanner Crabs where they pride themselves on catching only the best crabs on the coast. For Les and Lyn, who have been in the industry since the 80s, protecting and maintaining the UNESCO World Heritage listed Fraser Coast is a top priority. They are proud to report their fishery was one of the first to be certified as sustainable with zero by-catch. Perfect in a salad, a broth or just eaten straight from the pot, spanner crabs are a firm favourite when dining on the glorious Noosa coast. Slow Food Noosa breakfast talks are held once a month at Peppers Noosa Resort & Villas, Little Hastings Street, Noosa Heads, at 7.45am for an 8am start. The cost is $28 for Slow Food members and $32 for non-members and includes a sensational buffet breakfast. Visit www.slowfoodnoosa.com for more information or book via info@slowfoodnoosa.com

LOCALS WE LOVE When you’re on the hunt for unique local produce, Providore on Hastings is a one-stopshop boasting gourmet groceries, coffee and even fresh take-away meals. Here are some of their top picks for INdulgent local products: Mumma’s Sugo Forget cooking tonight, Mumma has you covered with delicious Italian ready-made meals. Maleny Food Co Delicious gelatos and sorbets to satisfy those cravings. Fresh Chai Co When it’s time to relax, a Fresh Chai Co brew is all you need. Little Cove Coffee Takeaway a fresh cup or buy the beans to enjoy this local brew in your own home. Perfect for the morning cuppa, espresso martinis or in your favourite chocolate dessert. Ugly Duck Preserves Discover a whole new world of taste combinations from lemon marmalade to plum chilli paste. Hum Honey From cold fusion honey to honey sauces and dressings, these guys have your natural sweet treats covered. Kenilworth Country Foods Nothing beats a picnic by the beach with bubbles and locally crafted cheeses. Frozen Sunshine Cool off this season with locally-made vegan, dairy-free, nut-free and gluten-free iceblocks. Woombye Cheese A cheese platter must-have, Woombye Cheese is the perfect addition to any party, picnic or menu. AVAILABLE AT PROVIDORE ON HASTINGS, 75 HASTINGS STREET, NOOSA HEADS. WWW. PROVIDOREONHASTINGS.COM

Spring 2017

INEXCELLENCE

APPETITE FOR SUCCESS

oosa turned on a stunning winter evening for a beach BBQ with some of Australia’s most respected food luminaries lending their support to celebrate and recognize the nation’s best up-and-coming chefs, waiters and restaurateurs. Founded in 2005 by Luke Mangan and Lucy Allon, the Appetite for Excellence Awards recognises and rewards emerging talent with awards for outstanding young chefs, waiters and restaurateurs. Noosa beach was turned into an outdoor restaurant with finalists working

For the first time in its twelve year history, the Electrolux Appetite for Excellence Awards were held outside of Sydney and Melbourne – and on the beach in Noosa. Deb Caruso was there to savour the flavours.

together to cook and serve invited guests including industry luminaries and award judges such as Luke Mangan, Peter Doyle, Peter Gilmore, Christine Manfield, Lyndey Milan and Noosa’s own Danielle Gjestland, among others. When asked about the decision to hold the awards in Noosa, co-founder Luke Mangan said “why not?” “It’s beautiful! We’ve had good support from Noosa, we’ve had a Young Restaurateur up there in Danielle Gjestland from Wasabi; David Rayner is a good supporter of the program from Thomas

Corner,” Luke said. “The produce is great, the beaches superb - it all makes sense and it’s a great regional area.” Despite having 22 restaurants, multiple cookbooks and regular television appearances, Luke said he comes to Noosa three to four times a year, including for the Noosa Food & Wine Festival. “My colleagues, which includes chefs and judges, were all excited by the great food and produce in Noosa, it's definitely a destination for foodies,” he said. Luke said the original catalyst for the awards program was to bring the industry

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IN Noosa Magazine

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INEXCELLENCE

WINNERS: Australian Young Waiter 2017 Andrew Gale Grossi Florentino, VIC Australian Young Chef 2017 Shui Ishizaka Bennelong Restaurant, NSW Australian Young Restaurateur 2017 Thi Le Anchovy, VIC

“We have a high drop-out rate with about 50 percent of young chefs quitting their apprenticeship before they finish it. “Maybe because on the outside it looks glamorous but you’ve got to work your way up - wash pots and pans, peel potatoes. “There can be an expectation that success happens overnight. It doesn’t. But if you stick with it, it can be so rewarding.” Luke said the most satisfying thing for him was seeing apprentices end up as head chefs.

together, to support young people, recognise emerging talent and to encourage and motivate them.

“We try to promote within our organisation so that the juniors can see there is light at the end of the tunnel," he said. "I’ve got a Group Exec Chef in Asia who’s been with me for 20 years, he started with me as an apprentice; my head chef in Singapore has been with me for 10 years; and the one in Jakarta has been with me for 14 years.

“Hopefully we also educate them along the way and get them to understand this is a long-term career decision,” he said.

“We have unearthed some truly extraordinary talent through the Appetite for Excellence program, and this year is

For more information visit: appetiteforexcellence.com

certainly no different. The program is a stepping stone for great Australian talent and we've helped nurture future hospitality leaders. Plus there are great prizes and great opportunities!” Project Director Phee Gardner said across a number of weeks the young chefs took part in cooking exercises (including mystery box challenges); young waiters demonstrated their service and knowledge skills; and young restaurateurs were quizzed on every aspect of their business. “To make the finals is no mean feat and these really are the faces to watch across the industry, with winners recognised as the next generation of industry leaders who will be changing the culinary landscape,” she said. Noosa nominees included staff from Wasabi and Locale with Clement Vachon from Wasabi as a state finalist for Young Chef of the Year; and Lara Graham, also from Wasabi, as the state and national finalist for Young Waiter of the Year.

Spring 2017

INTHE PADDOCK

FIELD OF DREAMS

While many Noosa restaurants embrace low food miles and the Snail of Approval, none take it quite so far as The Ogilvie Group with their very own culinary crop. Jolene Ogle finds out a little more about Maravista Farm.

chefs who cleverly combine business with food production to create a unique dining experience.

rom life as a bean and beef farm, Maravista Farm now has the prestigious job of supplying some of Noosa’s best restaurants with high-quality, organic produce designed to delight diners. The 250-hectare farm in the Hinterland with its rolling hills and picturesque fields is the brainchild of The Ogilvie Group and its

IN Noosa Magazine

Maravista Farm boasts over 20,000 macadamia trees (most of the nuts are exported), vegetables and micro herbs, plus a citrus grove and bees for honey production, all of which will be harvested and presented on the menus of The Ogilvie Group restaurants Rickys, Locale Noosa, Wood Fire Grill and Aromas Noosa. Rickys and Wood Fire Grill general manager David Jouy says the ingenious form of food production is supported by Noosa locals and visitors who all want to try local produce and in turn, reduce their food miles. “The farm follows the same philosophy

as the restaurants. We want to offer the best produce,” David says. “Everything we use from seafood to herbs is locally sourced. We now have about 70 per cent of our vegetables from the farm and 100 per cent of our herbs. People visit Noosa and they want to try Sunshine Coast products.” Maravista Farm has been owned by The Ogilvie Group for some time, but a collaboration between the Group’s founder and the restaurant chefs led to the creation of Maravista Farm as a supply source. “Knowing the space, we wanted to investigate the possibility of growing our own produce,” David recalls. “A farmer was employed. Someone who understood the soil and area.” Maravista Farm uses organic farming methods and bio-dynamic techniques where possible, as well as no machinery and rain water only, so producing fresh foods can be a challenge.

INTHE PADDOCK “We have had such dry weather, and using rain water only, that makes it very hard,” David says. “But, good, clean food is important and we rely on organic methods to produce vegetables and herbs. “It’s a fine balance between growing enough produce to supply the restaurants and enough bespoke vegetables and herbs to surprise our diners. We want to use the farm to benefit the business, so we want to offer unique, bespoke produce.”

To help with the balance, Maravista Farm has recently expanded to the block of land opposite the farm where work is now underway to prepare the soil for planting. What delights will be grown on this new farm is yet to be decided, but there is no doubt it will be good, clean, organic food – and diners will be delighted. For more information visit www.maravistafarm.com.au

Photo: Beyond Experiences

Spring 2017

INGOOD TASTE

WILD FOR FEIJOAS

They pack a punch when it comes to health benefits, but feijoas are also helping kiwis feel at home again. Jolene Ogle visits Hinterland Feijoas to find out just what makes this little fruit so sought-after.

ot everyone will know what a feijoa is, but as soon as you taste one you will never forget them. The SouthAmerican fruit is traditionally grown in New Zealand’s cooler climate and feijoas are a staple of all Kiwi childhoods with memories of climbing trees, running through fields and devouring the tropical fruit straight off the tree. Determined to bring a little of that idyllic childhood to the Hinterland, Sally Hookey and Peter Heineger planted their first crop of 750 feijoa trees in Belli Park in 2007. Hinterland Feijoas are now an award-winning producer of the unique fruit with their fresh stock quickly snapped up every season, either at their farm gate or in produce stores as far south as New South Wales. For Sally, the taste and childhood memories of the fruit attracted her to becoming Australia’s first certified organic feijoa grower. “I’d grown up with them on my family farm and really missed their unique flavour,” Sally recalls. “I figured that most of the ex-pat Kiwis now living in Australia would feel the same. “Reuniting people with feijoas is my favourite part of farming - the huge amount of gratitude we receive each season, including hugs and tears, as people connect feijoas with memories of home and childhood,” she says. Sally and Peter harvest the fruit every autumn, selling vast quantities of the luscious tree-ripened certified-organic fruit at their Belli Park farm gate as well as creating gourmet value-add delights such as jams and chutneys to consume year-round. The distinctive taste is described as a combination of strawberries, pineapple and guava with undertones of quince, lemon and mint. Feijoas can be eaten straight from the tree, used in jams, chutney, savoury dishes, salads and even perfumes and skincare. The flowers are also edible and great in salads. VISIT Hinterland Feijoas every Saturday from 9am – 3pm at 131 Browns Park Road, Belli Park. The farm gift shop stocks a range of local artisan products and plenty of gourmet feijoa products while the on-site retro coffee van, Myrtle, offers a great range of teas, homemade pastries and delicious coffee.

IN Noosa Magazine

INTHE FIELD

ON THE ROAD

As part of its Culinary Collective, Tourism Noosa arranged for local chefs to get out of the kitchen and into the countryside to meet some local producers. Deb Caruso went along for the ride. Tourism Noosa’s Noosa Culinary Collective saw some of the area’s up-and-coming chefs from key restaurants down the tongs and take up the role of food tourist as they toured, trekked and tasted what’s growing in their own backyards.

First stop: George Francisco from Voodoo Bacon at Belmondos introduced the chefs to his nitrate and chemical free award-winning product.

Next onto Hinterland Feijoas where Sally Hookey educated and enlightened a captive audience on what a Feijoa is and shared some exciting ideas on how to incorporate the South-American tropical fruit into salads, desserts and even savoury dishes. Amongst the bamboo groves, the chefs were able to identify and sample the bamboo shoots from Big Heart Bamboo.

The last stop was the stunning Falls Farm in Maleny – a market garden that had the chefs drooling over the range and diversity of small and specialised crops. Peter took the chefs for a tour around some of the gardens whilst Christine had the nerve-wracking job of cooking for the chefs. The verdict – delicious! She then completed the tour, showing chefs the substantial market garden and discussing the need for chefs and producers to work closer together. It was a great day with the chefs saying how rewarding it was to take time out to meet local producers and a good reminder to look for inspiration just around the corner. Want more? Visit www.innoosamagazine.com.au or subscribe to our YouTube channel. 37

Spring 2017

INGOOD TASTE

RETURN OF A FAVOURITE The Eumundi Brewery is officially open. Jolene Ogle went to the opening to find out what all the fuss was about.

Head Brewer Chris Sheehan and Lion Master Brewer Chuck Hahn.

lmost 30 years after the first launch of Eumundi Lager back in 1988, beer lovers once again gathered at the Imperial Hotel Eumundi to celebrate the official opening of the muchanticipated, brand-new Eumundi Brewery.

Back in 1988, a brewing engineer and developer named John Lynch invited people to invest in a brewery in Eumundi. The group purchased the Imperial Hotel and installed a brewery before launching Eumundi Lager in February 1988.

A lucky group of Eumundi locals were the first to taste test the new Lager and Pale Ale and were also taken on a tour of the new Brewery function space and into the depths of the operation to find out how their new favourite drop is brewed.

Following a brief public listing, the Eumundi Brewery was closed in 1992 and brewing was contracted to Yatala Brewery (formerly Powers Brewing and then CUB). Brewing ceased in 2004, but October 2016 saw the announcement of a new

Hydro or Nine & Dine Thursday

partnership between Lion and the imperial Hotel to see a return of the much-loved Eumundi Brewery. Now officially back-in-business, the Eumundi Brewery has launched a reinvented Lager and a mid-strength Pale Ale that will be available in local pubs and clubs from late September. Lion’s Master Brewer Chuck Hahn has steered the Eumundi Brewery project along with Head Brewer Chris Sheehan and both were excited to launch the new brew. “Eumundi is unquestionably an artisan village and we’re thrilled to add our own craft to the mix,” Chuck said. “These are beers that will be appreciated by locals,

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IN Noosa Magazine

INGOOD TASTE as well as the many visitors who flock to Eumundi and indeed the Sunshine Coast. Our beers are brewed to international standards but with loads of local input.” Head Brewer Chris Sheehan said this was just the beginning for the Eumundi Brewery. PHOTOS SUPPLIED BY: Alain Bouvier

“Our first Eumundi Brewery lager brew and pale ale brew came out right where we wanted them to and we’re excited to share them. We’ll now start looking at our first seasonal beer, a Ginger Pale Ale, which should be a heap of fun partnering with local ginger growers,” Chris said.

WHAT’S BREWING Other breweries recently opened and planning to open in Noosa include: Copperhead Restaurant & Brewery Cnr Tewantin Rd & Kauri St, Cooroy Bonsai Brewhouse 28 King St, Cooran Land & Sea Brewery 19 Venture Drive, Noosaville (opening 2018) Noosa Brewing Company Rene Street, Noosaville (opening late 2017 / early 2018)

Eumundi Brewery Head Brewer Chris Sheehan

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Spring 2017

INTHE GROOVE

Time to move and groove

Nugget and Al have been thinking a lot about the 1980s lately, so as the warmer months arrive and the urge to 'get one's groove on' returns, they thought it important to give you some quality musical options. NUGGET'S SELECTIONS

AL’S SELECTIONS

U2 - Rattle and Hum

Phil Collins – Face Value

A genuine 1988 gem, not many bands can mix a live album with studio tracks - and political messages! Desire explores the growing trend towards vice and avarice in modern society; Silver & Gold touched on the boys' disdain for the oppression and segregation in an Apartheid-era South Africa; while Bullet the Blue Sky looks at their fears of an American super power with seemingly unchecked influence. Every track is spectacular.

The debut solo album. Phil had been toying with the idea for a long time but had been pigeonholed as the drummer for Genesis for five years. When Pete Gabriel decided to leave, Collins was thrown into the lead role and we finally discovered what a talent he was. Sadly inspired by his impending divorce, this album gave us his timeless classic, In The Air Tonight. Grab it just as much for the lesser known songs on the album. An 80s must-have.

Crowded House - Temple of Low Men

Christopher Cross - Sailing

Also from our Bicentennial year, Crowded House were feeling the pressure to deliver after a spectacular self-titled debut album. Job done. Any album that features Sister Madly; Into Temptation; When You Come; I Feel Possessed and the magnificent Better Be Home Soon as singles will probably go ok. It sure did.

Another debut album - and it made the industry sit up and take notice. He was anointed four times at the 1981 Grammys, a feat not matched before or since. Best New Artist, Album of the Year, along with Record of the Year and Song of the Year for Sailing; though it was Ride Like the Wind that became the major hit in Oz. The 80s was his time.

INXS - Kick

Bob Seger – Against the Wind

In 1987, INXS were largely viewed as a hard working and generally enjoyable band. But then Kick dropped and they exploded. The sultry Need You Tonight revealed Michael Hutchence as a truly charismatic front man; New Sensation was a triumph; and the haunting tale of love and loss Never Tear Us Apart showed an emotional depth unseen before.

A superlative songwriter with the rock voice of sincerity. The Seger formula is a simple one… introspective ballads along with some feel good rollicking rock songs and this album gave us both in spades. Against The Wind; Fire Lake; the supremely underrated You’ll Accompany Me; to the mirth of Betty Lou’s Comin Out Tonight - it’s Seger at his peak, or near to.

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INTUNE

Beating the drum

he band is getting back together with the Eumundi School of Rock set to rock and roll into its second year.

Launched by multi awardwinning local songstress Katie Noonan and based on the hit Jack Black movie School of Rock, 20 kids from grades three to eight will receive weekly training and mentoring sessions led by Katie and School of Rock teachers including Band of Frequencies band members, National Jazz award-winning saxophonist Zac Hurren and new vocal coach Clint Francis from Thump. The children represent a range of musical disciplines from bass to keys and guitar and will form their own bands to deliver a high voltage end-of-year concert.

The Eumundi School of Rock is back with another line-up of 20 budding musicians ready to wow the crowds with their unique rock and roll sound.

Katie said the program allowed kids to increase their musical training and experience performing on stage. “From last year, we have seen incredible outcomes for students including self-esteem, stagecraft, musicianship and teamwork – all in a fun and supportive environment,” she says. School of Rock 2016 graduate and North Arm State Primary School student Matilda Malone, 10, said the program was a great way to learn that music is all about making people happy. “When I’m sad or angry, music can cheer me up,” she says. Fellow graduate and drum player Luke Duregger, 12, says he loved the program so much he auditioned again this year. “I really loved how the School of Rock helped kids develop skills to work as a team. The older kids really helped the younger ones and it was a great to come together to form a real rock band.” The budding musicians will now sing, blow, strum and drum their way to the end-of-year concert on 3 December.

INTRODUCING THE 2017 SCHOOL OF ROCK STUDENTS: Ewan Argar (11) vocals Jasper Cunningam (9) electric guitar Luke Duregger (12) drums Ryan Greig (13) guitar Max Harford (13) drums Bella Haxton (11) vocals Tora Honeysett (11) alto saxophone Caitlin Hooper (11) electric guitar Zach Hughes (14) electric guitar John Hurren (10) vocals Zion Kendall (9) drums Eli Kenzler (10) alto saxophone Claire McAtee (12) bass guitar Rosey McKenzie (11) vocals Mia Morris (11) tenor saxophone Sophia Ryan (12) keyboard Juliette Samarcq (10) keyboard Shayla Sinclair (13) electric guitar and vocals Tom Whyatt (12) bass guitar Grace Wilson-Smith (12) vocals and bass guitar

AUSTRALIAN HANDMADE GUITARS

Gallery - Workshop - Cafe Watch our guitar workshop in action while enjoying a “Little Cove” coffee and locally produced products such as organic teas from Tea P, Hum Honey and fresh Belmondo’s pastries and breads daily. Check out our ready to buy stunning collection of locally fully handmade Guitars by Walton Guitars and other handpicked Luthiers “Handcock guitars” & “Kallquist Guitars”. Specialising in Australian Tone Woods our guitars are all made with uncompromising quality materials and skill.

Make your own Guitar Courses Weekly OR Intensive course options available.

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Spring 2017

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INFASHION

Festival OF THE FEIJOA

FLORAL ROMANCE Crochet Poncho and pink lace bodice dress from Chuckles and Boo Flower crown and jewels from The Ultimate Florist Shot on location at: Hinterland Feijoas, Belli Park. Find out more on page 36.

OUR LOVE AFFAIR WITH LOCAL ARTISAN FASHION CONTINUES HANDMADE, BESPOKE BEAUTIES SHALL FILL OUR SPRING HEARTS WITH JOY

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Spring 2017

INFASHION

A HINT OF MEXICO MAKES ITS WAY INTO SPRING / SUMMER FASHION COLLECTIONS WITH BOLD COLOUR, FLORAL EMBROIDERY, TASSELS AND TAPESTRY.

LA CHICA BELLA Adan Tee and necklaces from Augustine Patchwork shorts from Boom Shankar Cuff and earrings from Three Feathers Collections Flora Brass Boots from Agave Blue Indian Cotton dress, embroidered scarf and earrings from Lola G Sandals from Basic Luxe Co Faux leather embroidered jacket from Hub & Co Stylists Sierra Wool shawl and accessories from Cielo Collective

IN Noosa Magazine

INFASHION

CARAVAN COOL White lace flares from Chuckles and Boo Charli top from Fern and The Wolf Necklace by Three Feathers Collections Oasis Blooms Blazer, white T and Waiheke leather thongs from Tommy Bahama

The Whitney Bamboo Tube from Lou Lou Australia Florence top from Fern and The Wolf Butterfly boot from Agave Blue Floral necklace from The Ultimate Florist

THE FLARE HAS MADE A SPLENDID RETURN AND A WIDE LEG JEAN IS A TREND TO EMBRACE. SPRING FABRICS ARE FUN - LINEN, LACE AND BAMBOO. SEEK OUT BOLD TROPICAL FLORALS, DEEP BLUE, DUSTY PINKS OR MINT.

Spring 2017

INFASHION

FIELD OF FLORAL Dust Temple wrap maxi from Gypsy Mermaid Jalieza Diamond Clutch from Cielo Collective Olayda ankle boots from Agave Blue Jewellery from The Ultimate Florist Tulle and Batiste dress from Rocklily Designs Double buckle belt from Goddess Sora Brass boots from Agave Blue Earrings and Cuff from Three Feather Collections Headpiece by The Ultimate Florist

MICRO FLORAL, BOLD FLORAL, EMBROIDERED FLORAL - RELEASE YOUR INNER FLOWER CHILD

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INFASHION

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FEIJOA FIELDS Barcelona Tie Top and wrap skirt from Gypsy Mermaid Headpeice from The Ultimate Florist Classic White T from Tommy Bahama Shirt and denim short from MOFO Shoes from Mensroom by Cottonworx Necklace from Chuckles and Boo Zee Dog Mahalo and Area 51 collars and leads from Peticular

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THE SPRING FASHION COLOUR PALETTE IS A NOD TO NATURE WITH EARTHY YELLOW, TROPICALS GREENS AND SHADES OF BLUE THAT REFLECT OUR NOOSA PARADISE.

INFASHION

'CUSTOMISED, FRAYED AND WORN. RECLAIMED, BESPOKE AND ARTISAN' ARE KEYWORDS FOR THE FASHION FORWARD FOLK. COMBINE SOMETHING OLD, NEW, BORROWED AND 'GREEN' AND JOIN THE SLOW CLOTHING MOVEMENT.

DENIM AND LACE Rude Riders jeans and Tshirt from Bellissima Twin Set Crochet jacket from Bellisima Bespoke Necklace from White Ginger Jewels Joy Boots from Agave Blue

DESIGNER RECLAIMED FASHION Shop 6A 203 Gympie Terrace Noosaville Mandy 0401 501 680 Virginie 0400 210 342 @tresbellenoosa Tres Belle Noosa

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Spring 2017

INFASHION

CARING FOR OUR LAND AND FINDING INSPIRATION FROM IT, WE SEEK OUT PRINTS AND PATTERNS THAT REPRODUCE AND CELEBRATE NATURE.

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INFASHION

NATURAL TEXTURAL FIBRES LIKE COTTON, LINEN AND BAMBOO TICK ALL THE BOXES FOR STYLE - AND DRESSING FOR COMFORT. THE FARM THE FEIJOA THE FASHION Corduroy pinafore dress and basic white T shirt from Goddess Necklace from White Ginger Jewels Cuff from Three Feathers Collections Sora Brass boots from Agave Blue Deconstructed Shirt Dress from Butterscotch Castle

FARMED FIBRES Shirt, scarf and shoes from Mensroom by Cottonworx

Joy Boots from Agave Blue

Straw Panama hat from Tommy Bahama

Straw Hat from The Bach Living

Jeans and bomber jacket from Factorie at Noosa Civic

White linen shorts, straw Panama hat and tropical shirt from Tommy Bahama

Necklace from Chuckles and Boo

Go behind the scenes Visit www.innoosamagazine.com.au or subscribe to our YouTube channel.

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Spring 2017

INFASHION

09.

Festival

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OF THE FEIJOA

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03. 15. 01.

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02. 05.

1. Noa Noa cardigan, Domini Design – 5470 2641 / 2. Miss London pouch, Miss Monogram – 5437 7605 / 3. Mint clutch, Goddess – 5449 7779 / 4. Novelty book, Goddess – 5449 7779 / 5. Noosa wellness soak, Soak Society – 0403 876 718 / 6. Rio Pom Pom necklace, Augustine – 5447 5837 / 7. Necklace, Park Lane Jewellery @coleman1313 / 8. Keepsake The Label playsuit, Chloe and Grace – 5449 2292 / 09. Hubble and Duke Tulle collar, Evolve – 5448 2077 / 10. Foil polka dot knit, Goddess – 5449 7779 / 11. Polka dot scarf, Lou Lou Australia – 5449 2662 / 12. Explore rose gold sneakers, Holster – 5449 0232 / 13. Bath Dew, Soak Society – @soaksociety / 14. Elk wallet and 15. Donsje shoes, Evolve – 5448 2077 / 16. Metallic Flowers and 17. Caged Beauty headpiece, Melanie J Designs – 0499 432 552

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INFASHION 20. 26.

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31. 22. 30. 24.

23.

18. Pom Pom Tassel and heart, Cielo Collective – 0437 649 126 / 19. Happy Top, Boom Shankar – 5473 0307 / 20. Rails shirt, Domini Design – 5470 2641 / 21. Pantehlo Blouse, Cielo Collective – 0437 649 126 / 22. One Teaspoon denim short, Alterior Motif – 5474 9580 / 23. Jalieza clutch, Cielo Collective – 0437 649 126 / 24. Bruno Söhnle watch, Define Watches – 5447 4643 / 25. Belt, Hub and Co Stylists – @hub_and_co_stylists / 26. Tahitian Pearl bracelet, Benedettas Trove – @benedettastrove / 27. Cross Clutch, Hub and Co Stylists – @hub_and_co_stylists / 28. Miss Paris Luggage tag, Miss Monogram – 5437 7605 / 29. The Cher Dress, Lou Lou Australia – 5449 2662 30. Huxbaby fashion, Evolve – 5448 2077 / 31. I Love Lilya dress, Grass Roots Boutique – @grassrootsboutique / 32. Handmade necklace, Tirzart – 0402 820 708

Spring 2017

INFASHION

DECADE OF DESIGN

Jolene Ogle finds out just what fashionistas can expect at the Sunshine Coast Fashion Festival’s special 10th birthday show this October.

an industry Q&A. The two-day event is a chance to be seen and has kick-started hundreds of careers, taking local brands to the global stage. With international labels seeking a space on the Sunshine Coast Fashion Festival catwalk since 2012, the event has been accepted by international industry leaders as the source of talent not usually seen anywhere else in Australia. The opportunities for local and national designers to showcase next to revered international luminaries has been one of many factors propelling the event forward.

en years ago, 12 local labels strutted their stuff poolside at Marcoola’s Surf Air hotel. Now a decade on, the Sunshine Coast Fashion Festival (SCFF) is one of the region’s most established and prestigious fashion events drawing designers from all over the world to the Sunshine Coast. From humble beginnings with former label Ed Hardy as the main attraction, the Festival now boasts high-end catwalk shows, a trade lounge where fashionistas can get their hands on the latest looks, plus

This year, the show promises to be bigger and better than ever with more than 20 local, national and international brands hitting the catwalk and many more appearing in the trade show. The exclusive catwalk line-up includes Nicola Finetti; Sunflair of Germany; NVK Daydoll of Milan; and Myer; plus a host of Sunshine Coast and Australian designers. Founder and director Jacinta Richmond said the organic growth of the event since 2008 has been coupled with strong support from designers, dedicated volunteers and the media. “A focus on quality, national and international brands will see us into our 10th anniversary year. It’s a brilliant opportunity for a select few emerging

Jacinta Richmond

YOK IN Noosa Magazine

talents to showcase alongside established labels,” she says. “With applications to showcase coming in fast from the Sunshine Coast and internationally, it won’t be long until we have filled the line-up for 2017.” Since its inception, the festival has been run by a group of passionate volunteers headed by local Jacinta Richmond, who all share a vision for showcasing the beautiful Sunshine Coast and supporting local, and now international, creatives. From poolside in Marcoola to the Caloundra Events Centre, this festival has grown to gigantic proportions. To celebrate the 10th birthday of the festival and to help raise much-needed funds for the event, the SCFF team have created an anniversary book that highlights the past decade of fabulous fashion. “With no funding and sponsorship available to us, this book will not be possible to produce unless we muster up the support of our amazing community of fashionistas and those who appreciate that fashion is art,” Jacinta said. “We need to raise $15,000 to produce and distribute this book, which is in honour of the passionate and dedicated people who have made SCFF possible over the years.” Anyone who would like to donate to the production of the book can donate via www.gofundme.com/celebrating-coastfashion. Open to both the fashion industry and the public, SCFF will be held over two days on Friday 20 and Saturday 21 October at the Events Centre Caloundra. Tickets are on sale now through www.sunshinecoastfashionfestival.com.

Amalina Aman

Jana Kruger for Begitta

SCIFF ambassador Charlie Hall for Myer.

Azurum 54

INFASHION

A ROVING FEAST The Sunshine Coast Fashion Festival first started poolside at Marcoola’s Surfair Resort on the coldest October night the Coast had seen in 60 years. Since then, the event has grown and strutted its stylish stuff across the Coast.

Chuckles and Boo

2010

A stormy summer show at Quay West Resort, Noosa Heads

2011

2009

Kawana Events Centre

Winter show at the Sunshine Coast’s old airport hanger Summer show held at Coastline BMW

2013

Bespoke Bohemian Creations

2012

A name change and venue change to Novotel Twin Waters

Palmer Coolum Resort

2014

Palmer Coolum Resort

2015

Due to the Palmer Coolum Resort closing their doors the week of the SCFF photoshoot, the event moved to the Events Centre, Caloundra.

2016

The Events Centre, Caloundra

2017

Shop 3, Da’Vos Building Thomas St, Noosaville www.chucklesandboo.com

10th Anniversary! The Events Centre, Caloundra

Spring 2017

INTIME

WATCH THIS SPACE It’s all about a refined blend of expertise, elegance and precious materials lending an aesthetic backdrop to precision-crafted timepieces, writes Helen Flanagan.

emember the scene from the James Bond film, Spectre, when during a gadgetry briefing, the fictional head of British Intelligence research, Q, passes the spy a new watch– an Omega product placement, and Bond asks “Does it do anything?”; Q responds dryly: “It tells time”. Expectations today are more than just owning a good-looking watch that keeps time. Successful watch brands are those that have made the transition to international luxury brands by ticking the fashion box, expressing personal style and adding

WILLS & ESTATES

Lydia Dalle Nogare and husband Peter Petzold, co-directors of Define Watches

watchmaking clout. German-born Peter Petzold has been a watch enthusiast and keen collector since acquiring his first timepiece, aged 10 coincidentally, an Omega from his father. For the last 25 years Peter has been totally immersed in the Swiss and German watch industry, including the entire suite of Swatch Group brands, IWC, Hublot, also German independents. “When looking for a watch, it depends whether you’re looking for an investment or a piece to wear and enjoy every day,”

FAMILY

explains Peter. “Investment pieces could be limited editions; have special serial numbers; special case materials such as gold; are bespoke; have the backstory to the watch’s creation; or special watch complications, such as the very valuable Minute Repeaters and Tourbillons.” For the past decade Peter has focused his efforts on introducing independent watch brands to the Australian and New Zealand market through Define Watches, the company he founded with partner Lydia Dalle Nogare.

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INTIME

Expectations today are more than just owning a good-looking watch that keeps time... “Every day pieces should have the functionality you need whether date, chronograph, second time zone, moon phase and a minute repeater,” says Lydia who’s originally from Melbourne and first “clicked” with Peter in Thailand. They are now parents to four boys. “Consider lifestyle options such as water resistance, anti-magnetic, robust or slim-line, ditto style, shape, band, service options and budget,” said Lydia. “We have unique watches for gents and ladies for all budgets and our stunning quartz collections start from $450. We specialise in independent watch brands because they are exceptionally quality-driven as well as provide excellent value-for-money.”

look out over the ocean on one side and lush bushland on the other,” Lydia says with a smile. “And we work in Quamby Place surround by some of Noosa’s best restaurants!” They regularly have couples commenting on the beautiful fit calm oasis with one gentleman returning to the calm oasis after leaving his wife to 'hectic Hastings Street'. Lehmann," Peter said. “It was our great honour to have worked on several collaborative projects over the past year, which brought together the skills of watch ennoblers such as Jochen Benzinger with ground-breaking horologists like Richard Habring and Dirk Dornblüth. The spectacular 5-piece limited edition Five-Minute Repeater created by Habring and ennobled by Benzinger is a stand-out.”

Lydia and Peter have developed and patented several products and business systems but watches are their passion.

Ten years ago after relocating from Germany to Brisbane, the Define boutique in Bulimba and on-line business were established and quickly attracted a strong customer base from Australia, New Zealand, Asia and the South Pacific.

“We love the beauty of the classics, such as Moritz Grossmann and Hentschel; and the understated designs of master watchmakers such as Habring and

“It’s reinforced every morning when we wake at sunrise to birds singing and

The decision to relocate to “the best place in the world” is a dream come true.

Lydia and Peter’s special service of VIGroom for engaged couples who might prefer a timepiece to a ring, is also popular. As are his/hers watches as a gift. From the sporty to the ultrasophisticated, Define has 13 brands and, at last count, over 300 collections/styles and a far greater number of individual pieces to choose from. Oh, and let’s not forget special pieces and bespoke items. Germany has a long and illustrious horological history, withstanding the test of time from the early 1500s, when the first pocket watch and precursor to the wrist watch was developed by Peter Henlein. And with accolades in Eurostar Time Magazine and The Australian Financial Review, it’s obvious Lydia and Peter are fanatical about technical perfection, stunning aesthetics and a multi-generational investment with Define Watches.

Spring B E S PE C TA C U L A R TH I S

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Spring 2017

INSIGHT

STRESS-FREE MUMMA TO BE

Spring is the season of new life in nature and it seems to be a popular time to have a baby too - or is it just the timing: forty weeks after a loved-up summer of fun. Katrina Thorpe shares her top tips for a stress-free mumma to be.

aving a baby seems to be harder work for women these days, in both falling pregnant and trying to maintain a stress-free pregnancy while you work, look after other young children and meet all the demands of everyday life. You want to do everything right and the pressure to hold it all together is quite demanding at a time when you should be able to be at your most tranquil.

INVEST IN YOUR BABY AND YOUR WELLBEING

Having to avoid certain food and beverages during your pregnancy is just another thing to consider with giving your baby the best start in life and research has shown that keeping calm and minimising stress in your life is important for creating the perfect environment to grow your baby.

Facial treatments are popular during pregnancy as your body transitions through hormonal changes which can affect your skin. Facials can help your skin adjust and give you healthy glowing skin as well as some precious time out. During pregnancy, you want to have that glow of health and wellness and remember the experience of your growing baby bump. Facials can help you achieve the glow as well as offering deep relaxation and mental rest.

While it’s hard to find time for yourself when you’re pregnant, there are many quick fix things you can do to help you relax and de-stress to give your baby bump a calmer mumma.

third trimester it gets harder to do everything, particularly touching your toes. Your feet may tend to swell during pregnancy so a pedicure with a good foot massage is the perfect way to spend an hour with your feet up.

Pregnancy spa treatments such as regular massages are worth every dollar you spend. Not only does it help your body to adjust to all the changes during pregnancy but a massage relaxes your mind and your baby as well as treating your skin to beautiful nourishing oils that can help prevent stretch marks.

NURTURING TIME

As you transition into your second and

Spending the time and money on maintaining your health and a stress-free pregnancy is worth the results of a happier, calmer baby - and you. It’s as easy as booking yourself in for some pampering in a lunch break, after work or weekends. Run yourself a bath or set up a foot soak to soothe your feet. Take yourself to the movies and forget the world outside or float in a pool or the ocean to take the weight off your body. Learn to meditate, play relaxing music, sing to your baby and have plenty of rest as your baby grows. Plan a babymoon to a relaxing destination, like Noosa where you can

Massage | Pregnancy massage Chiropractic | Acupuncture

ESCAPE

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SPRING FLING

INBLOOM

Sing a sweet tune

Oh spring time! One of our favourite times of year here at The Ultimate Florist. We were so excited in fact, that we were just bursting with this little ditty to share with you all…

Ode to spring, And the joy she will bring, With daylight dancing a little longer, Sunshine’s warmth a little bit stronger, Blossoms and blooms bouncing around, Sweet fragrance skipping all over town. The Poppies are perfect in every way, Ranunculas prancing in colourful array. Tulips, Snapdragons and Blushing Brides, All hanging out side by side. We’re having such a lovely time, Skipping along with the Springtime Rhyme. Pop in to the shop, don’t be shy, The girls always love it when people say 'hi'.

breath fresh air, swim, walk, eat healthily, rest and visit a Day Spa for pregnancy massage and couples treatments. Enjoy a sleep-in with a lazy breakfast or a long lunch in one of Noosa’s popular cafes or restaurants - before the baby arrives and relaxed dining out becomes a thing of the past! Remember, if you are worried about stress during pregnancy seek your doctor’s advice.

Don’t forget Melbourne Cup is just around the corner. The Ultimate Florist has every kind of flowery fashion accessory for your needs from buttonholes and headpieces to rings and necklaces adorned with fresh and flowering beauties. Order early to complete your Cup day outfit. From all of us here at The Ultimate Florist, enjoy your Spring and take a little time out to smell the flowers. Find flowery inspiration on Instagram at theultimate.florist.noosa

RECOMMENDED READING: Stress Solutions for Pregnant Moms: How Breaking Free From Stress Can Boost Your Baby’s Potential by Susan Andrews, PhD.

Spring 2017

INSHAPE

It takes two, baby! Fresh from welcoming her new bundle of joy into the world, fitness guru and new mum Erin Yarwood shares her top tips for getting in shape with bub in tow.

only helps your body to physically recover and ‘snap back’ into shape after the past nine months, but it also has many other amazing benefits for new mums after giving birth.

xercising is extremely important and beneficial for anyone and everyone of all walks of life. Whether you consider yourself young or old; tall or short; thin or a little on the chubby side, we all benefit from the effects of exercising and one of the most crucial times to take up - or continue - an exercise program is when you have a bub.

The recommended time to start back after the delivery of your beautiful baby depends on a few things. Firstly, if you were extremely active before falling pregnant and continued to remain active throughout your pregnancy, chances are you will naturally slide back into a fitness routine not too long after giving birth.

Obviously, it’s wise to wait enough time after your body has recovered from its amazing ordeal to welcome your new little cherub into this world, so never rush back into the grind. But when you do decide to start exercising again, it not

The timing also depends on whether

you give birth naturally or have a caesarean. Giving birth naturally, your body will recover a lot sooner and be ready for movement, whereas it can take up to six weeks before reintroducing an exercise routine after a C-section to allow your body to recover. Apart from the physical benefits, moving your body can help new mums in a number of ways. It is advised to gain approval from your trusted healthcare professional before you begin exercising again after welcoming your new little bundle, but when you do, the benefits of exercise can be as follows:

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

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INSHAPE • Helps during the recovery phase after childbirth • Increases your energy levels, especially after some sleepless nights • Speaking of sleep, it can help you sleep better (when you get the chance!) • Aids in lowering stress, anxiety, fatigue and tension and can also help to prevent postpartum depression • Enables a more positive outlook on self image • Increases your strength, flexibility, posture and range of movement, all of which may have suffered slightly during the pregnancy. It also helps to gain your core strength back • Improves muscle tone, circulation, digestion, mood and better breathing techniques • Most importantly, it’s an effective way to bond with bub! Being a brand new mum myself, I now understand all the ups and downs of pregnancy. Luckily for me, it was mainly ups and taking fitness sessions at my private fitness studio in Cooroy up until I was 37 weeks along, I feel extremely grateful for the continued activity my body was given throughout my pregnancy.

Along with many varieties on the weekly timetable at E Fitness, I offer Mums & Bubs classes at my studio each week and have done so for the past four years. It’s such a fun class that enables mums to get out of the house, bond with their little one, make new mum friends in

Here are some safe exercises that I recommend adding to your daily routine after Bub makes their debut: • Brisk walking – this is seriously one of the best exercises to do postpartum. It is safe on your joints, you can get your heart rate up, it is gentle on your pelvic floor and it's an activity for you and Bub to enjoy together, in the lovely fresh air. • Mums & Bubs classes –These classes are a great way to get out of the house, practice socialising with your new baby, meet other Mums, increase your motivation and begin to get your body moving again. • Kegel exercises – either with a physiotherapist, or google some basic exercises online. These are

a comfortable setting, install a positive and healthy impact on Bub from an early age and most importantly, stay active. I seriously cannot wait to start back teaching classes and training my amazing PT clients as soon as possible with my brand new little sidekick in tow!

extremely important for all new Mums to do (all women, really). So get onto it ladies! • Yoga or Pilates – These classes are a great way to ease back into the flow of exercising, and are a great ‘self’ class. If you find yourself with an hour to spare, treat yourself to a class to de-stress and chill. • Personal Training – If you prefer that one-on-one guidance, try and find a reputable Personal Trainer who can confidently guide you through sessions that focus on safe postpartum exercises, while increasing your fitness levels back to where they were before you fell pregnant. And if they’re really good, they’ll even let you bring bub to your session too.

Spring 2017

INTOUCH

Shedding Blues If your furry friend’s shedding is starting to show on your clothes, furniture and floors, it might be time to get busy brushing. Jolene Ogle takes a closer look at where to start this shedding season.

be rid of their winter coat that will otherwise end up stuck to your couch or floating like tumble weeds across your floor. Experts recommend brushing your dog’s coat regularly to remove dead hair as well as the occasional warm bath to help remove excess hair, but be careful as too much soaking can lead to skin irritations.

pring has sprung and it’s time for your furry friend to shed their winter woolies. To stop your home from looking like the inside of your favourite fluffy slippers and to avoid your clothes from looking more like a Chewbacca costume, you can help your pooch shed their winter coat and protect your home from too much furry mess. According to experts, it’s completely normal and healthy for a dog to shed its

Finding the right brush can be a chore, but taking into consideration your dog’s coat will make a big difference in how effective your grooming will be. Some dog coats will need a de-shedding tool while others will need something to detangle knots, others will simply need a soft bristle brush to gently remove some dead fur.

coat each spring as it gets ready for the warmer weather. Dogs have a natural circadian rhythm that tells their body it’s time to get rid of excess hair and is triggered by a range of factors including the amount of sunshine in the day.

When looking for a brush to suit your pooch, it’s best to your vet if your pooch has any skin conditions but those furry

While you can’t stop your dog from shedding, you can certainly help them to

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INTOUCH

Quick Guide

friends who are simply seasonally shedding, you have a bevy of brushes to choose from. Other accessories that can help you make it through the shedding season with your sanity intact include lint rollers for preserving your clothes, furniture and car seats, furniture covers for the couch and armchairs and plenty of vacuuming to stop the hair from clumping.

Like people, dogs come in all shapes and sizes with varying amounts and types of hair. From curly poodles to wirey wolfhounds, there are a range of coats and as such, a wider range of bushes that can be used to tame those coats. Hereâ&#x20AC;&#x2122;s a quick guide to the main types of brushes:

Experts recommend staying on top of grooming throughout the year to help reduce shedding in spring, as well as offer maximum comfort for your dog. Dogs prone to matting of the fur and knots can often be in pain when not brushed for a long period of time. Breeds such as wolfhounds, small fluffy dogs such as Shih Tzus and Huskies are all prone to knots and matting. A gently weekly brush is not only a great chance to bond, but also an excellent way to help prevent severe shedding come spring, ensure your pooch is comfortable and check for skin issues, fleas and ticks.

SLICKER BRUSH Made with a pad of small wire bristles that are quite soft to the touch, a slicker brush is used to remove knots and smooth fur creating shine. A slicker brush can be used on most dog coats including curly fur and long haired dogs.

UNDERCOAT RAKE This small rake-like brush is perfect for dogs with double coats or thick fur and will work to remove the undercoat from breeds such as Huskies and Samoyeds. The wide teeth of the brush pass through the top coat to pull out the dead undercoat hair.

BRISTLE BUSH The most common brush for dogs, this brush looks just like one humans might use in their hair. This brush is perfect for smoothing fur and distributing healthy oils to create shine. It can be used on almost all coats and is a great way to introduce your pooch to grooming as itâ&#x20AC;&#x2122;s often the gentlest brush.

DE-SHEDDER When it comes to thick, double coats that are prone to shedding, a de-shedder is a great way to remove lots of dead hair quickly. These brushes look like a nit comb you may remember from your school days, but is designed to remove a lot of dead undercoat hair before it has a chance to land on your floor.

Spring 2017

WE WELCOME LOCAL DESIGNER SUBMISIONS

UNDER NEW MANAGEMENT Come into our show room and see all our new unique and locally designed homewares and furniture.

Pavillon 3, Acres Noosa, 37 Gibson Road, Noosaville info@thealfrescoroom.com.au | 07 5449 0290

INSPIRING

Artwork Stan Piechaczek “Feu”, CLO Studios – 5455 3310 | Leather Slingback Chair, Loft Furniture Noosa – 0439 666 172 Leather Strap Vase, Dining Timber Bench, Blink Living – 5455 5015 | Antique Leather Medical Bag, Rough Luxury Noosa – 0418 239 335 | Banksia foliage, Wild & Bloom – 0408 981 193

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Spring 2017

INSPIRING

Spring GODDE S S

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IN Noosa Magazine

INSPIRING Artwork “Spring Goddess”, Julia Carter Artist – 0414 638 096 | Antique Solid Oak French Sideboard c.1899, Bezires, Southern France, Antique Victorian Walnut Chaise Lounge c. 1840, The Find Antiques – 0459 221 378 | Marble top Brass Side Table, Blink Living – 5455 5015 | Large Grey Pots and Plants (fiddle-leaf fig, ficus elastic ‘burgandy’, rhapis palm), Autumn Leaves Garden Centre – 5449 7333 | Brass Mirror Tray, The Alfresco Room – 5449 0290 | Gold Hurricane Vases, Flower Addict Book, Gold Parisian Chic Look Book, Louenhide Pink Wallet, Signature on Hastings – 5474 9400 | Cactus Silk Cushion, CLO Studios – 54553310 | Zinnias & Anemone Blooms, Wild & Bloom – 0408 981 193

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Spring 2017

INSPIRING

COASTAL

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Fresh whites, warm timbers and soft blues create a light and calm space perfect for us seasiders.

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INSPIRING

Grey Sofa Samera Outdoor, UV, Quick-dry fabric, The Alfresco Room – 5449 0290 | Artwork Stan Piechaczek “Feu”, CLO Studios – 5455 3310 Miami Cane Stool, Watermelon Red – 5448 1452 | Rattan Pendant,Woven White Leather Layback Chair, Loft Furniture Noosa – 0439 666 172 | Bleached Jute Rug, Blink Living – 5455 5015 | Tassel Cushion, Alabaster White Vases, Blue Bottle Vase, Signature on Hastings – 5474 9400 | Monstera, Heart leaf philodendron & Bird of Paradise leaf, Wild & Bloom – 0408 981 193

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Spring 2017

INSPIRING

NATURAL

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Monochrome art, rust terracottas and oversized foliage create a moody feel perfect for those who prefer the dark side.

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INSPIRING

Grey Sofa Samera Outdoor, UV, Quick-dry fabric, Rattan Pendant, Black Rattan Pouff, Robert Gordon Handmade storm ceramic mug, The Hinterland Book, Leather Look Cushion, The Alfresco Room – 5449 0290 | Industrial Bronze & Brass Ship's Bulkhead Light, Rough Luxury Noosa – 0418 239 335 | Monochrome Clouds Artwork, Hardy Jute Rug, Rust Terracotta Cushions Blink Living – 5455 5015 | Rustic Stool, Cowhide Cushion, Loft Furniture Noosa – 0439 666 172 | Banksia foliage, Wild & Bloom – 0408 981 193

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MAGICAL MOMENTS EXHIBITION

Julia Carter Art for Life . . .

Vibrant contemporary new artworks Having returned from successful shows in New York, Hong Kong and Europe, Julia is excited to share her latest series at home in Noosa. Opening Celebrations Saturday 23 September 3 – 5pm Exhibition Dates 25 September – 7 October 2017 10am – 4pm Other opening hours and inquiries 0414 638 096 Julia Carter Studio Gallery 6/33 Gateway Drive, Noosaville, Q4566 www.juliacarterartist.com

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Spring 2017

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9. Louenhide Black Bag, Helen Kaminski, Kelci Visor, Necklace, Signature on Hastings 10. Robert Gordon handmade Storm Ceramics, The Alfresco Room 11. Leather Look Cushion, The Alfresco Room 12. Rust Terracotta Cushion, Blink Living 13. Rattan Pendant, The Alfresco Room 14. Industrial Bronze & Brass Ship's Bulkhead Light, Rough Luxury Noosa 15. Leather Tassel Vase, The Alfresco Room 16. Late 19th century Louis Phillips Gilt mirror, Rough Luxury Noosa | Leather Slingback Chairs, Loft Furniture Noosa | Marble Brass Side Table, Blink Living | Antique Solid Oak French Sideboard c.1899, Bezires, Southern France, Antique Victorian Walnut Chaise Lounge c. 1840, The Find Antiques

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Spring 2017

INTHE GARDEN

Sound garden The sun is shining and the flowers blooming. It’s time to get out into the garden. Matt Leacy shares his top tips for making the most of your outdoor space.

our garden might be your favourite place to sit and relax, but have you ever thought about the potential for gardens and outdoor living areas to transform the mind, body and soul? Founder and creative director of Landart Landscapes and regular on the silver screen in shows such as Garden Gurus, Matt Leacy says gardens and nature can have valuable therapeutic and restorative benefits on people.

For Matt, anyone can find restorative benefits in outdoor spaces – from reflection and relaxation to tranquillity and healing. It’s all about bringing senses alive with different materials, deigns, colours, scents and sounds.

THE WONDER OF WATER In terms of creating positive energy in outdoor spaces, a great place to start is

with the key principles of Feng Shui – wind and water. Water is proven to be a very calming element on humans, with multiple studies showing it can help lower blood pressure, improve physical health and accelerate healing. Consider a design centerpiece, such as a rock pool, fountain, cascading pond or even a waterfall. In terms of outdoor water features, the

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INTHE GARDEN biggest asset has to be a pool! Pools allow swimming and exercise and attract birds and native wildlife, which help to bring sound, energy and ambience to a space.

CREATE A MUSICAL BUZZ

FLORA FOR SCENT, TASTE AND HEALTH Plants and flowers can help to bring a sensory garden to life offering comfort, relaxation and stimuli. There are a number of flowers and plants that appeal strongly to the touch sense such as Lamb’s Ears, Banksias and Adenanthos. The same goes for plants that naturally scent outdoor spaces such as sweet alyssum, honey-scented white flowers, gardenia, jasmine, frangipani, port wine magnolia and Daphnes. For health and

healing, you can’t go past Eucalyptus. Eucalyptus can be grown in pots and used to scent patios, decks and other outdoor living areas. Another favourite is Aloe Vera plants, which can be planted in sunny garden aspects, as well as pots and hanging baskets.

Auditory elements can be a great way to foster tranquility and ambience in an outdoor space. The most natural way to bring sound and music into a garden is through attracting wildlife – in particular, birds and bees. Banksias, grevilleas and bottlebrush are all good attractants while seed and fruit-feeding birds will feast on the likes of bottlebrush, She-oaks and palms. And if you really want to amp up the bird presence, consider introducing a bird bath or a nesting box as a bird feeder.

POSITIVE BY DESIGN Landscape design also has a massive impact on the way an outdoor space feels. For example, always try to integrate fences in ways that don’t cut off landscapes and create hard barriers. You want your area to have multiple facets and dimensions, but you don’t want to close the space off completely and make it feel smaller. To this end, consider boundary screening plants and slender weaving bamboo; use winding paths rather than direct tracks to inject positive energy into the space, and colours that blend with natural tones – natural stone or hardwood timber decking, for instance.

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Spring 2017

INTHE ARTS

The art of travel

Jolene Ogle finds out how a late career change has led to a brilliant burst of colour for local artist Helen Peel.

ith a home more like a high-end art gallery, each of Helen Peel’s precious art works are created in a luxurious, lightfilled studio. The subjects of her works range from poised ballet dancers to elegant ladies and charming flower shops in the heart of Paris. An accomplished artist with almost a decade’s experience and more than 150 paintings, it wasn’t until she had retired that Helen first picked up a paintbrush with the hope of creating a career. “In the early 70s I did a couple of night courses in art and my goal then was to do a fine arts degree, but with life, it just didn’t happen,” she says. “After working for 42 years I decided it was time.” The former hairdresser and interior designer says her life and career have always been about colour so transitioning

to an artist was a natural and welcome change. Helen joined with an art tutor to finetune her skills and says an important part of creating is to never stop learning. Since she first started painting, Helen has held seven exhibitions with the coming La Dolce Vita her eighth exhibition. While portrait painting is Helen’s favourite subject matter, it’s the charming European landscapes she lovingly creates that keep art collectors coming back for more. “I grab things that I see and photograph places all over the world and that determines the next exhibition,” Helen reveals. “People are often impressed with the little side cobble streets and cute shops I find because most of them have been

at one or more of the places. They want to hang the work in their homes to represent their journey and their life. “I want to create things people can keep in their homes for the rest of their lives and remember their journey as well as mine because I think that is important.” The La Dolce Vita exhibition will feature many of her favourite places in Italy and the essence of the Italian life: a good life, full of pleasure and indulgence. It will be held at the Julia Carter Gallery on Gateway Drive from 27 to 29 October with a grand champagne opening on Friday 27 October from 5pm.

HELEN PEEL LA DOLCE VITA EXHIBITION 28th & 29th October | Open from 10am – 4pm Join us for the CHAMPAGNE OPENING by SANDY BOLTON with MUSIC by STRING DELIRIUM TRIO on Friday 27 October, 5 – 8pm. JULIA CARTER GALLERY 6/33 GATEWAY DRIVE, NOOSAVILLE RSVP – HELEN PEEL ARTIST – 0411 511 533

IN Noosa Magazine

INTHE ARTS

ARTS RADAR

Spring is here and with it comes a splash of colour and plenty of art exhibitions to excite the senses. Take a moment to indulge in these beautiful local art shows on this season throughout the region.

NOOSA REGIONAL GALLERY

POMONA RAILWAY STATION GALLERY

UNTIL 15 OCTOBER

UNTIL 20 SEPTEMBER

LIFE ON THE EDGE Nicola Moss

NATURAL IMPACT Michelle Maclennan

Gold Coast-based artist Nicola Moss works on paper to explore the value of a healthy environment and green space to communities and individuals. This exhibition investigates Noosa’s relationship with the Biosphere Reserve using a range of painting and drawing techniques.

Award-winning artist Michelle will showcase her colourful and detailed collection of works inspired by nature and wildlife.

9 Pelican St, Tewantin Ph 5329 6145 www.noosaregionalgallery.com.au

Don't miss the chance to snap up an art bargain at the annual Art Market in the Paddock where local artists and artisans present their wares for a great price.

COOORY BUTTER FACTORY ARTS CENTRE UNTIL 19 SEPTEMBER PARTNERS IN TEXTILE Helen McIntosh, Cathy Moon & Sybil Orr These three fabric artists will team up to combine their diverse range of skills and style to showcase exciting, colourful and original pieces. Learn how the common thread of fibre combines them. 27 SEPTEMBER – 31 OCTOBER A PLETHORA OF FLUX Noosa District State High School Students from Noosa District State High School will present a wide range of works that reflect the plethora of thoughts and concerns they experience in their daily world. 11A Maple St, Cooroy Ph 5442 6665 www.butterfactoryartscentre.com.au

28 OCTOBER ART MARKET IN THE PADDOCK Various artists

10 Station St, Pomona Ph 5485 2950 www.pomonartgallery.com

JULIA CARTER STUDIO GALLERY 25 SEPTEMBER – 7 OCTOBER MAGICAL MOMENTS Julia Carter A solo exhibition of Julia’s latest vibrant paintings exploring and celebrating the importance of peace, love and joy, which come through those magical moments in our day-to-day lives. 27 - 29 OCTOBER LA DOLCE VITA Helen Peel Take a trip to Italy and enjoy a life of pleasure and indulgence when Helen Peel presents works inspired by her global travels. 6/33 Gateway Dr, Noosaville Ph 0414 638 096 www.juliacarterartist.com

Spring 2017

IN FOTECH

DJI Spark Drone

pring is here so it’s time to get outdoors and start snapping Noosa’s stunning natural surrounds. What better way to catch those action shots or pumping waves than with the latest drone and gimble technology. The DJI Spark Drone encourages users to seize the moment and share their aerial creativity and with instant editing and uploading, it’s never been easier. Small, colourful and easy-to-use, the Spark is perfect for first-time drone users to seasoned professionals. The device can be activated through face recognition and launched from the palm of the hand.

TECH SAVVY It’s time to head outdoors and get active. Tony Kay checks out the latest technology to best capture that perfect action shot and how to easily edit and share it with friends.

extended warranty, so users can get droning with complete peace of mind. From the sky to the ground, Chinese-based company DJI has creatives covered with their Osmo Mobile Phone Gimbal designed to catch all the action without blur or shake. The Osmo captures cinema-quality video when users are on the move thanks to advanced technologies that keep the camera flat, no matter the iPad Pro movement.

This smart drone also returns when you call it and uses GPS technology to Users can instantly edit and Osmo mobile gimbal avoid obstacles. It can be share their creative videos through controlled by hand signals, remote the Osmo app, as well as adjust the control, a mobile device such as a video settings. The Osmo also offers smart phone or through DJI goggles. time lapse videos, panoramic photography and a range of filming With stability control technology options from underslung to the and automatic shallow depth of field flashlight and many more. added to photos, the DJI Spark drone makes creative aerial photography and videography look easy. Camera House also offers a bonus one year

IN Noosa Magazine

For Apple users, or those considering the leap across to Mac products, the tech giant’s latest

offering is something to behold. Slim, delightfully simple to use and well, beautiful, the iPad Pro 10.5 inch promises to deliver everything modern computing should be in a compact, light-weight product. The iPad Pro boasts more power than most PC laptops, a redesigned retina display and iOS, the world’s most advanced operating system. The new iPad Pro Retina display features ProMotion technology, with support for a 120Hz refresh rate so movies and videos look spectacular and games play smoothly. The new iOS 11 operating system is expected to make multitasking much easier with an all-new dock that allows users to open recently used apps and files. Users can also use two apps simultaneously so you can edit an image in Adobe Photoshop Fix while creating a web page, for example. When combined with the latest drone and gimble offerings, the iPad Pro means you can create, edit and share the best live action shots with friends right now.

THE

barefoot

CORPORATE WARRIOR

THE NEW MINDFULNESS

In the midst of world change, Paul Bird talks history and its impact on today.

“History is more or less bunk. It’s tradition. We don’t want tradition. We want to live in the present and the only history that is worth a tinker’s dam is the history we made today.” – Henry Ford

wasn’t aware that Henry Ford was a disciple of what we would now call “mindfulness” but his famous (or infamous) quote still resonates across the century since it was made.

Our world is in the midst of enormous, rapid and seemingly accelerating change. This change is impacting all of us as individuals at every level of the human experience social, cultural, economic, spiritual and environmental. In times like these, we are in need of history, its lessons and pointers, more than ever. I have recently been fortunate to have travelled across countries on three continents. Taking an open mind in the carry-on luggage seems to provide a vehicle for learning and perhaps bringing back into the country insights which might help our community move forward positively.

This journey allowed me to immerse myself in the clash of civilisations when the Spanish Conquistadores came into contact with the empire of the Incas in Peru; to view how the socialist revolution of Cuba has stood the test of time in the shadow of its superpower neighbour, the USA; and even to stand on gentle Scottish fields where 700 years ago the desperate Battle of Bannockburn delivered an independent Scottish kingdom free from English control. I try to take some learnings and insights from these various visits, however superficial they may actually be, to help me form a view on why the world is as it is and how we can, perhaps, do things better and differently in the future. A deeper understanding of the history and culture of other peoples can create a person more tolerant of difference. But do we and should we learn - either as individuals or as organisations, nations and cultures - from the past? Henry Ford suggests that history is an impediment to new thinking, news ways of organising fresh ideas and what we would now call “quantum leaps” in understanding. Is history more or less a straightjacket from which we should escape? Even with knowledge of what has gone before, are we doomed, either by genetics or learned behaviours and habits to endlessly repeat the mistakes of the past, unable to truly change? Or is it better to go forward, unshackled and independent on a day-to-day basis? Henry Ford introduced the affordable Model T Ford to the American masses by organising the assembly line manufacturing process which turned the USA into the car nation we still see today. There are numerous examples of other great thinkers who created something seemingly unconnected with anything that had gone before. In fairness to him, and despite the heroism of the “history is more or less bunk” quote, he did attribute his success to the

development over a long period of time of various innovations which allowed him to deliver the everyman Model T. So, he was not completely dismissive of learning from the past. When we look at the myriad protocols, guidelines, procedures and techniques which make our modern world safer and more certain than at any time in human civilisation there seem to be limitations to the “unfettered by history” approach. The systems which power our cities, ensure bridges do not collapse and keep jets in the air have been built from the development of a body of knowledge over time in engineering, technology and organisational dynamics. They work. It is in the areas of cultural and social change, events and milestones where things get a bit fuzzier. History is also a biased view of events, their genesis and outcomes as it is mostly incomplete or interpreted from a certain standpoint which usually suits particular vested interests i.e. it is inevitably skewed and can create false or completely wrong impressions upon which subsequent generations take action. Winston Churchill is attributed with saying that history is written by the victors - this seems to make sense. There does seem to be an argument for living in a way which is not weighed down or restricted by the past but surely if we are aware of similar events in the past when confronted with decisions then this must inform our decision-making. Zen Buddhists have taken the “no history” concept to the extreme aiming to achieve a state of being where each moment is completely new, unattached to the previous moment, without responding to memory, fresh and full of appreciation and potential without encumbrance. That may be difficult for most of us to achieve (understatement). We are now seeing disruption across multiple industry sectors on the back of technological (internet) and social enablers (social media) – is this the result of true “new thinking” or simply an extension of the initial revolutionary jump, the creation of the World Wide Web by Tim Berners-Lee in 1989 and its offspring platforms on the Internet? The answer seems to be – a bit of this and a bit of that. Coming afresh to each moment, issue and dilemma sounds like a basis for inspired living and creativity at a personal level and for sustained competitiveness at an organisational level. However, coming to these moments with knowledge of what has gone before also seeks to ensure that the mistakes of the past and cycle of 'sub-optimal' outcomes, is broken. Travelling with an open mind and heart is a platform for success in maintaining a naivety full of possibility as well as a common sense nature.

Spring 2017

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Cricks Volkswagen 6 Flinders Lane (off Maroochy Boulevard), Maroochydore QLD 4558 Tel. 07 5373 3100 www.cricksmaroochydorevw.com.au *Gesture Control and Active Info Display are available with the optional Infotainment Package on Golf Comfortline and Highline variants only. ^Media Control available on Golf Comfortline and Highline variants only.

IN THE CAR

A NEW LOOK FOR A CLASSIC CAR

Locals may recognise Tim Crabtree from behind the wheel of Noosa’s iconic Woody, but Tim proves he's just as comfortable in the latest VW Golf.

CAR: 2017 VW GOLF 110TDI HIGHLINE DRIVER: TIM CRABTREE – BREWER AND PART-OWNER, LAND AND SEA BREWERY

s a brewer and part-owner of Noosa’s Land and Sea Brewery, today’s test drive was a dream come true. I’ve had a long relationship with cars. I’m a big fan of older cars and I recently sold the Noosa Woody to put my efforts into the brewery.

is great and it’s been beautifully designed. I could reach everything and it was all where it should be, nothing was hidden. With an 8-inch media screen, you can enjoy access to your smartphone’s screen, selected apps, maps and music through the App-Connect on the car’s touchscreen and voice control.

One of my all-time favourite cars is the Mark I Golf GTI from 1974. It was designed to replace the VW Beetle - it was the same concept; a small car for the people. The Mark I was the first time real performance was put into a small car. It was a pretty cool car so I was excited to test drive the new Golf.

This is a really nice car. It’s super comfortable, really fast and I love the tiptronic gearbox. The VW Golf is packed full of features such as BlueMotion Technology to achieve greater fuel efficiency by automatically stopping the engine when you come to a standstill and starting again when you take-off.

Forty-plus years in the making, it marks the next step in the evolution of the Golf with a striking new level of design and smart inclusions. It brings futuristic personalisation into the now and I love how the driver is able to set their preferred seating configuration, air-conditioning levels, radio station and safety assistance all to their individual key. Even when there are numerous drivers, your settings are remembered and adjusted accordingly, making for a highly-personalised driving experience.

It feels like I could drive this car to Melbourne! You can get up and go on winding roads but can also put the family in with the shopping. It’s a great new model for the iconic Golf. My favourite part about test driving the new VW Golf was that it still has all the features of the classic Golf: fast, comfortable but still family-friendly. The new VW Golf is a beautifully-modern take on the classic, while maintaining its iconic Golf charm. Sturdy, fast and beautiful; you know it’s a Golf.

At Land and Sea Brewery our ethos is all about creating beer you can enjoy after your perfect Noosa day - a sunburnt face, sand in your hair, watching the sun go down and smiling about how great your day was. That’s what our beer is about – and the new Golf is also all about the idyllic Noosa lifestyle with perfect proportions, clean lines and unmistakable European styling that will turn heads as you cruise down Hastings Street. This small car also packs a punch with a fun sporty engine perfect for cruising out to the Hinterland or down the David Low Way.

WHAT I LIKED • F unctional design and smart technology • Sporty 1.4 TSI engine • BlueMotion Technology for fuel efficiency

The interior design was impressive and I really enjoyed the ergonomic design and driver-focused dash board. All the technology

• Panoramic electric sunroof

DISCLAIMER: The information, pictures and specifications are the opinions of the writer only. Terms and conditions apply. Visit cricksmaroochydore.com.au for more information. 81

Spring 2017