I’M YOURS, TAKE ME!
A MAGAZINE TO CAPTURE THE SPIRIT OF OUR PEOPLE AND ESSENCE OF OUR PLACE ISSUE 15 Autumn 2018
Awesome
AUTUMN
INFORM
INSPIRE
INDULGE
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Editor’s Note Ah Autumn, time to ring in a cool change right? Let’s hope Mother Nature realises and starts to take the heat off! This edition is bursting with INspiring people – from local artists and meeting Noosa’s new gallery director to a caravan-crazy family who have become YouTube sensations; creative and fashion-forward stylists and local farmers championing foods at risk of extinction. There is something of INterest for everyone. Too many stories to tell in fact that we have decided to launch our own Podcast, Conversations in Noosa! Check that out and while you’re at it, pre-register to find out more about our plans for a cookbook! Never a dull moment! If you are looking for something to do over the coming months, don’t miss the Noosa Festival of Surfing (it’s on NOW!); get your tickets for Noosa Food & Wine (May); our next wine lunch; and Noosa Alive! (July). Why not get some friends together for a fun art class; styling session; walk on the Poetry Trail; cruise the Noosa River in style; take a brewery tour or discover a world of fun in our own backyard! Plus there’s the usual seasonal recipes, foodie news, wine, fashion and home inspiration, motoring, beauty, fitness and more! ENJOY!
Deb
Deb Caruso
FIND US
CONTRIBUTORS
MATT GOLINSKI
TONY COX
CARLIE WACKER
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.
Carlie Wacker has worked in the media entertainment industry for over 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, voice-over artist and radio announcer.
HELEN FLANAGAN
ERIN YARWOOD
JOHN CARUSO
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!
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 fitness classes out of E-Fitness – her vibrant, fun and very welcoming personalised fitness studio in the heart of Cooroy.
John has just launched the Podcast, Conversations in Noosa and in between being our writer, sanity checker, accounts manager, event MC, and delivery boy; he spends time with his first love, radio. He records a daily Drive program for regional radio from home (often in his pyjamas) and has previously been a presenter on FoxFM Melbourne, Triple M Brisbane, SeaFM and ABC Sunshine Coast.
NUGGET & AL
NEKITA ROBERTS POETRY
WELLNESS
Nathan 'Nugget' Dell is a local lad through-and-through. If you didn’t grow up with him, surf or play 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.
Writing as The Australian Poet, Nekita’s observations of nature, the ocean, and the beauty of the Coast have captured the hearts and minds of her readers and thousands of Instagram followers. Nekita's love of the printed word has seen the release of her beautiful hardcover poetry book The Native Heart featuring stunning illustrations by her sister Jaclyn. Discover Nekita and her work at www.theaustralianpoet.com
With qualifications and years of experience in health, wellness, beauty, management and business, culminating in the creation of 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.
PAUL SMITH
KATJA ANTON
DAVE GLEESON
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.
Katja is an award-winning BBC wildlife filmmaker who’s been taking photos locally for the past 10 years since moving to the coast with her young family. Her work has a unique artistic flair capturing the amazing diversity that surrounds us. Katja calls Noosa home now having fallen in love with the fantastic community we live in.
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 key Noosa events.
FOOD
TRAVEL & LIFESTYLE
MUSIC
WINE
FITNESS
FASHION
WRITER, PODCASTER
KATRINA THORPE
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Bookings close: 5/5/2018 Art Deadline: 12/5/2018 Call Edwina on 0456 198 559 edwina@innoosamagazine.com.au www.innoosamagazine.com.au
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IN SIDE
100% O L CALLY OWNED
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 her community, provides PR to Slow Food Noosa and her passion lies in working with small businesses to help them succeed.
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
PAUL BIRD / PUBLISHER
ADVERTISING ENQUIRIES: Edwina Cattanach 0456 198 559 edwina@innoosamagazine.com.au
Paul is the Publisher and Director of IN Noosa Magazine. Enjoying a successful career spanning almost 40 years, working in media and corporate communications industries and more recently in the profit-for-purpose charity and business sector as an Independent Director and Corporate Advisor. A self-confessed Noosa tragic, he has been a regular visitor and "sometimes" resident over the past 25 years.
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 DISTRIBUTION: For autumn 15,000 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, Makepeace Island, Accom Noosa and Sunshine Beach Realty prestige holiday accommodation, among others. Sunshine Coast Brochure Displays delivers the magazine to resorts from Coolum to Noosa, as well as to popular tourist attractions.
JOLENE OGLE
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
/ 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.
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.
LED BY DESIGN / DESIGN For a decade, Paul Sheavils and the team at Led by Design have been providing creative direction, marketing strategy, graphic design and web design for brands across Australia. Led Design specialises in implementing a visual language to best communicate while creating a unique creative edge. Thanks to Isabelle Steiner, Andre Eberle and Briseis Onfray for their contribution to this edition. Enjoy!
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INSIDE
10 INGOOD TASTE Find out how the international Ark of Taste is finding and protecting endangered food and meet the local farmers who are making a difference.
IN YOUR EAR 12 Find out why Podcasting is the next big thing; discover some of our favourite podcasts and tune in to our new Conversations in Noosa podcast for your listening pleasure.
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INTHE KITCHEN
INDEEP
Make Matt Golinski's awesome autumn recipes and discover some interesting native foods to play with - and advice on the perfect wines to match.
From building caravans to becoming international sensations, meet the boys whose annual pilgrimage to Noosa is upholding a family tradition steeped in brotherhood and boating.
IN THE SURF 43 Get on board the sustainability theme for this year's Noosa Festival of Surfing and find out what the locals love about the 27-year-old event with our exclusive eight-page liftout.
IN TOWN 18 Discover the hottest acts to hit Noosa for Noosa Alive! in July. Plus, read our exclusive interview with Broadway sensation Blake Bowden.
INFASHION Discover the latest looks, including unique creations by local designer Cindy Vogels. Meet a Fashion Futurist and discover how precious time really is.
IN TOWN 51 Check out our exclusive on what to expect in the all-new Festival Village for this year's Noosa Food & Wine and where to find the celebrity chefs.
IN NOOSA Magazine is printed on 100% recyclable paper. Please dispose of responsibly.
COVER IMAGE: Autumn Rosella. Read our story on page 10 to discover more about this fascinating food and the local farmers who have built a festival around it.
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Autumn 2018
INTOWN
SUMMER SIZZLE!
Event: IN Noosa Magazine summer launch at Boom Shankar showroom, Noosaville The biggest and hottest IN Noosa Magazine was celebrated in true colour and class as valued clients, partners and supporters filled the carpark of Boom Shankar’s newly-renovated showroom. Deliciousness from Something for Catering was washed down with fine wines, icy cold beers and cool tunes from DJ Antix. A special visit from Boom Shankar’s creator Dui Cameron and representatives from council, Tourism Noosa and the festivals that IN Noosa supports during the year added to the friendly vibe. The latest cars from Cricks added an ‘ooh aahh’ factor, especially the Kia Stinger. We’re pretty sure everyone wanted to party until dawn!
POT LUCK LUNCH
Event: Annual Pot Luck Producers Lunch, Kandanga Farm Store Chefs, tourism operators, producers, media and government representatives gathered to experience a feast fit for kings featuring all-local produce. All the drinks and dishes that were presented were grown, made and presented by more than 50 farmers, producers, bakers and makers. The celebration of local providores and the food they produce is an annual event hosted by Tim and Amber from Kandanga Farm. This year, the event was held in the recently-opened Kandanga Farm Store with The Kandanga Kitchen run by Bec & Trent. Food with feeling - we love it!
FUNdraising
Event: Slow Food Noosa President’s Dinner, Noosa Boathouse Slow foodies, producers and guests joined together enjoy a thoughtful feast prepared by Shane Bailey with local produce as the star. Thanks to the generosity of local businesses, producers and chefs, the silent and live auctions contributed to an overall total of almost $13,000 raised on the night! The money will go towards sending six representatives to Terra Madre (the world’s largest fair food fair) in Italy later this year as part of the Slow Food Australia contingent. Applications are now open to producers and chefs. For more information or to nominate contact info@slowfoodnoosa.com Tag yourself and your friends at our events using #innoosa
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INTOWN
TASTE OF ART
Event: Launch of the 7th annual Taste of Art, Noosa Regional Gallery Friends of the Noosa Regional Gallery and local artists outdid themselves with this year’s Taste of Art featuring more than 100 entries from local artists. From paintings to mixed media, collage, ceramics and more, the exhibition celebrated the talent within the region. Congratulations to Pam Walpole who won First Prize 2D with her work Tidal Tension and Denis Foreshaw who took out First Prize 3D with his work Mind and Will. Christine Forbs was awarded Emerging Artist for Looking for Crabs. The exhibition continues until March 18 with the People’s Choice Award to be announced soon.
CATALINA CRUISING Event: M.V. Catalina’s annual Boxing Day Soiree Boxing Day marked the start of the summer party season for the M.V. Catalina - and what better way to kick it off than with MOTORIK on the water. Catalina owners had been waiting to get these guys on board as they are known for their huge Sydney boat parties – and they didn’t disappoint! Craft beers and cocktails were flowing as the crew sailed the picturesque Noosa River for an unforgettable experience. Bringing together the best local and touring entertainment is the specialty of M.V.Catalina, Queensland's most unique and luxurious floating event space. PHOTO CREDIT: TIMOTHY BIRCH
WHIMSICAL SEA
Event: Opening night of The Whimsical Sea, The Gallery Peregian Beach Art lovers, locals and friends gathered to celebrate the launch of Pete Goodlet’s solo exhibition The Whimsical Sea at Peregian Beach’s The Gallery. The local artist, who also runs B&B and Artist’s Escape Boheme, Peregian Beach; is known for his vibrant, colourful and fanciful style. This exhibition brings it all together with colourful paintings of local spots, seascapes and beach wanderings with Pete's muses, particularly artist Frida Kahlo and Thelma Louise (his dog). In his own words “one can just imagine Frida sipping on a daiquiri before dashing flamboyantly into the wild whimsical sea!” Indeed! Send your event to hello@innoosamagazine.com.au
Want more? visit www.innoosamagazine.com.au for more social pics and the latest events.
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Autumn 2018
IN SPIRING
A NEW KIND OF RETIREMENT
For many of us, retirement means relaxing. But for Wendi Rampton, it's about handing out food and clothes and providing some much-needed company to those who need it most. Words: Jolene Ogle | Image: Paul Smith
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t 56, Wendi runs Campsite Rescue and along with a small team of volunteers, who she carefully selects and trains, tries to relieve the hardship homeless, displaced people and pets experience while living rough in cars, caravans and other makeshift abodes across the region.
because she simply couldn’t afford the rent on their home in Tewantin.
She is no stranger to hard work and doing it tough having worked a multitude of jobs from detailing cars to plucking chickens.
Sadly, the rising price of fuel makes it harder to reach those in need.
"Whatever it took to keep a roof over my head,"she says. "Through it all I have travelled across Australia and visited 20 countries." The humanitarian visits people in need in her van that she bought with her own money when her station wagon proved too small. Wendi travels to wherever there are people in need to provide food, clothes and company but, when it comes to Noosa, she says the residents of our piece of paradise require a different kind of assistance. “In Noosa, I get a lot of calls from single parents who are desperate for clothing and food so they can feed their kids,” she said. Wendi tells of one mother who was forced to live in a single room at the back of a friend’s house while her teenage son camped outside
L For
ifes Sweetest Momen ts
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IN Noosa Magazine
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“It was all she could do,” Wendi says. “She phoned me to ask if I had any of the tents from Johns Landing that she could borrow for her son. This is more common than you think in Noosa.”
“It costs over $50 to fill the van and travelling across Noosa uses a lot of that fuel. It is hard because there are so many people in the region who need humanitarian support with clothes and food,” she says. “We even visit people who are sleeping in their cars and provide sunscreen and insect repellent to make life more comfortable. But without funds for fuel, we simply can’t get up there often enough.”
WANT TO HELP? You can help Wendi and the team service Noosa’s vulnerable by donating food, basic hygiene items, clothing and pre-paid fuel cards. For more information, get in touch with Wendi through the Campsite Rescue Facebook page. www.facebook.com.au/campsiterescue
IN GOOD TASTE
Cover Story
ALL ABOARD THE ARK Just as Noah built an ark to save the animals, a group of committed food-protectors are busy building an ark to preserve some of the world’s native foods that are at risk of disappearing. From the better-known bunya nut to the lesser known honeypot ant and Coles’ Wattle, Slow Food is on a quest to save our foods from extinction. Words: Jolene Ogle / Images: Supplied
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t’s not often we think of food as facing extinction. Mass production and processing techniques imply we will always have food on the table, but the team at Slow Food headquarters in Italy are busy cataloguing foods that belong to the culture and traditions of the whole world and which are at risk of disappearing. Launched in 1996, the Ark of Taste project has to-date catalogued 4,701 products and foods from around the world, including 62 from Australia, with another 938 nominations pending. The Ark of Taste travels the world collating small-scale quality productions that belong to the cultures, history and traditions of the entire planet: an extraordinary heritage of fruits, vegetables, animal breeds, cheeses, breads, sweets and cured meats. The Food and Agriculture Organization of the United Nations estimates that 75 per cent of domestic vegetable varieties have been permanently lost; sadly, the figure rises to as high as 95 per cent in the United States. Now, 60 per cent of global food supplies are based on just three cereals: wheat, rice
and corn – and unfortunately, not on the thousands of varieties of rice selected by farmers which were at one time grown in India and China; or the thousands of corn varieties which used to be grown in Mexico; but just a few hybrids selected and sold to farmers by a handful of multinationals. You get the picture.
Italian-speaking Swiss population of the Victorian Gold Fields since the 1850s.
The Ark was created to point out the existence of these products, draw attention to the risk of their extinction within a few generations and invite everyone to take action to help protect them.
These wild foods reflect not only exciting and largely unknown nutritional and flavour profiles, but also the great importance of cultural knowledge and landscapes and the passing on of that knowledge.
In some cases, rescue is in the form of buying and consuming the endangered foods; in some by telling their story and supporting their producers; and in others, such as the case of endangered wild species, this might mean eating less or none of them in order to preserve them and favour their reproduction.
For Slow Food Noosa, they hope to add many more unique flora and fauna to the Ark in order to prevent losing them forever.
In Australia, the Ark of Taste reflects our country's vast landscape of diverse climates, cultures and unique flora and fauna - from Queensland's native Bunya Nut to Victoria's heritage pear varieties and the Bull Boar sausage – which is a beef and pork sausage produced by the
Particularly important for the Australian Ark are foods from the traditional diets of Indigenous Australians and cultures, such as the Pindan walnut from Western Australia and Finger Limes from Australia’s East Coast.
Anyone, anywhere can nominate a food to the Ark of Taste. For more information visit www.slowfoodaustralia.com.au and www.fondazioneslowfood.com/en/
On the Ark
BUNYA NUT The Bunya Tree (Araucaria bidwillii) is the last surviving species in the world of the section Bunya of the genus Araucaria. Bunya nuts were a traditional food of the Australian aboriginal people in a limited area of rainforest, predominantly in South-East Queensland and especially in the Bunya Mountains National Park. This reserve is considered to be a very sacred place by the aborigines. The nuts mature in summer and aborigines travelled long distances to feast on the nuts, suspending any hostilities and engaging in major IN Noosa Magazine
trading, bartering and marriage arrangements and in some years, the festivities ran for several months. Bunya trees reach a height of 30-45m with the large green Bunya cones (football size) hidden in the tree canopy. Mature trees at 12-15 years produce cones with crops being exceptionally good every 2-3 years: 2018 was one of those years. The mature cone weighs 5-10 kg and contains 30-100 nuts. The nuts were eaten raw or roasted and resemble chestnuts, and are equally tasty. 10
To help introduce locals and visitors to the tasty food, Slow Food Noosa has introduced the Bunya Nut Challenge, encouraging foodies, local chefs and consumers to share their Bunya nut recipes under the hashtag #bunyanutchallenge. Visit the Slow Food Noosa facebook page for recipes and tips on how to enjoy or refer to Matt Golinski's article on page 24 and recipes on page 26.
Cover Story
IN GOOD TASTE
THE QUEEN OF THE ROSELLA
(OR "CECILIA, YOU'RE BAKING MY TART") Just when you thought the national obsession with making huge fibreglass shrines to the food specialty of a region might be waning, the Petersen family at Woolooga have done their bit to keep the quirky Aussie tradition alive. Words: Matt Golinski / Images: Supplied
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ou might know Cecilia “CC” DiazPetersen from her much-loved 'CC’s Kitchen' at the Noosa Farmers’ Market where she peddles her range of chutneys, pickles, relishes, sauces, jams/jellies, and much-loved spring rolls. All handmade with produce from the family farm with no preservatives or artificial colours or flavours – and specialising in all things rosella, which is the Petersen farm’s forte. Such is their love of Hibiscus sabdariffa (or rosella as it’s commonly known) that they have constructed a five metre high burgundy monolith on the roof of their roadside fruit and veg stall to celebrate its beauty. Greg Petersen and his father Joe have been growing rosellas to supply the markets from their property in the Gympie region for around 30 years, and Greg’s wife CC weaves her magic in their on-farm commercial kitchen to come up with an ever-evolving range of award-winning rosella jams, chutneys, sauces and teas. They even produce a luscious rosella sorbet and a refreshing rosella soft drink.
In May 2016, the Petersens opened up their farm to the public for the inaugural Rosella Festival: an extravaganza of all things rosella; including cooking demonstrations; rosella-based dishes to try; a tour of the plantation; and of course the 20 or so different rosella products that CC makes in her little kitchen each season available for you to take home.
It’s a lovely drive into the picturesque countryside northwest of Gympie, which will take you just over an hour from Noosa. Take the Bruce Highway about 12km north of Gympie, and turn left onto the Wide Bay Highway towards Kilkivan.
This year’s Big Rosella Festival is set to be bigger than ever, with passionate locavore chefs James Barnden from Gympie’s Charlies Hotel and Glen Barratt from Wild Canary in Brookfield, as well as Dan and Steph of MKR fame all coming along to show visitors how they like to cook this delicious fruit.
Thanks to the big red hibiscus fruit perched on top of a little shed it’s pretty hard to miss!
The charismatic and knowledgeable patriarch will Joe take guests for tours of the farm and gives an animated account of the process from planting a seed to picking the fruit.
Turn right at the Woolooga turnoff and the farm is about 5 minutes drive North of the little township on the left.
THE 3RD ANNUAL BIG ROSELLA FESTIVAL Saturday 12 May from 9am till 4pm. Admission: $5 for adults; free for kids under 12.
For more information follow CC’s Kitchen; Big Rosella Festival; or Petersen’s Farm on Facebook.
Greg and CC will also be inviting other local farming families to be involved in the day and running raffles to raise funds for Woolooga State School to build the festival into an inclusive community event.
On the Ark
ROSELLA JAM Rosella is a species of hibiscus native to the tropics of the northern hemisphere. It is well known especially in the West Indies and Southern Asia. Early traders – prior to European settlement – are thought to have brought rosella plants from Asia to northern Queensland where they naturalised and spread south into northern New South Wales because they were so easy to grow. Many of the cultures in Southern Asia make it into drinks, jellies and compotes and in Queensland, rosellas were an
important part of the daily diet of children. Traditionally rosellas were made into a jam that was used as a topping, usually on toasted bread, but also on cold roasted meats. Its taste is quite tart, despite the quantity of sugar that is added. It has a distinctive dark rosy colour and there are early colonial Australian recipes using rosella jam in cakes and puddings. Once found in many home and country gardens in Queensland, the fruit is found less and less commonly. When in season, very small amounts of rosella jam can be 11
found at community markets or sold during fundraisers. The jam is time consuming to make, and so it is not widely commercially available. Even production for home use is decreasing due to the labour involved and the gradual disappearance of the once-common fruiting plant. Thank goodness for CC keeping the Rosella in bloom locally! Autumn 2018
IN YOUR EAR
A WORD IN
If you think podcasting is a specialist role within NASA where engineers prepare sleeping tubs for astronauts on a mission to the furthest reaches of the galaxy, then you really need to read the following article. Words: John Caruso
YOUR EAR B
roadcasting, more importantly, radio has been a passion and a career for me for almost 30 years and the introduction of the ‘world wide web’ has, I’m sure you’d agree, revolutionised the world around us. I can still recall the anticipation and excitement of purchasing my first PC in 1999 and waiting patiently, listening to that now-dated dial up modem connecting me to the rest of the world. Consider now the advancements in technology in those relatively short 19 years. Smart devices, email, global mapping and travel from the comfort of your living room; seeing and talking to your friends on a wrist watch, Dick Tracy style; virtual reality and medical support and diagnoses for patients in remote locations. Oh, and did I mention the complete collapse and reinvention of how we create, distribute, and consume content. Some serious and important, but most of it purely for entertainment. There’s the YouTube stars creating music and movies in their bedrooms; the lobbyists, media advisors and even a US President who can sway public opinion with 280 characters on Twitter; the future Hemmingway who is e-publishing his next novel; and the old radio guy who still thinks he has something worthwhile to say.
Swedish import, Yenny Stromgren has called Noosa home for the last eight years and dipping her toe into the podcasting pool has given her clarity and direction. “Noosa Stories is my second podcast and it evolved because I recognised that there was a place in the market for it,” she explains. “People would always ask me about Noosa. How can I move to Noosa and once I’m there, how will I survive? What will I do for a living? So, I started talking to small business owners and entrepreneurs and I got them to share their experiences.” Yenny discovered that a lot of interviewees on Noosa Stories came for the beach and stayed for the community. “Podcasting has many advantages over video and YouTube. The stories are easy to listen to when you’re walking, exercising, or simply driving about, and when you listen with your ears I believe it connects straight to your heart. There’s a lot of trust involved and being authentic is really important,” she says. The budding podcaster claims that she’s enjoyed seeing her download figures grow and today she says that several thousand listeners have already engaged and listened to Noosa Stories. “Half of my listeners are in America.
More on the old radio guy in a moment. According to Chris Ashmore, a consultant to businesses on podcasting strategies, podcasting is still in its infancy with little money and support from advertisers to invest in big-budget productions. He claims that fewer than 30 people are making a living from podcasting in Australia.
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I’ve discovered that they have a more holistic way of thinking, especially Californians,” Yenny says. For those wanting to host their own podcast, Yenny also offers online or workshop courses covering all the basics from technology to technique. The beauty of podcasting is its simplicity in its ability to capture a story, an opinion or review and quickly turn that around with little production fuss and have it feeding into someone’s ear in a very short period. Anyone, even an old radio guy, can do it! Large media conglomerates, recognising the potential of podcasting, are already commissioning podcasters, and pulling them under a single brand
IN YOUR EAR umbrella. This move, while offering the marketing and distribution channels to smaller, low profile podcasters, can also be seen as the very antithesis of what the podcasting landscape offers everyday podcasters like Yenny! Corey Layton (Content and Marketing Director at Whooshkaa) claims that Disney subsidiary Marvel will start to utilise podcasts with a wave of scripted fiction, bringing characters like Wolverine to podcasts with The Long Night, which means you can expect to see more blockbuster franchises diving into the podcasting pool too. “We’ll also see subplot storylines told via podcasts, syncing up with weekly TV shows,” Corey says. “Podcasting awareness was high in 2017, about 60% in the USA and 72% in Australia, however it is imperative to convert awareness into listening.” Back to the old radio guy. That’s me, in case you haven’t connected the dots! You may think that I’ve simply been drumming my fingers on the radio console waiting for Hotel California to fade out, however my years with the ABC ignited a passion for telling other people’s stories
and although I write facetiously that I have something important to say, the reality is that it’s not about me at all but rather the people that I talk to. I’ve always loved the challenge and the discipline involved in the ability to extract those stories that lie just under the surface, my role in the conversation has always been one of conductor or tool (not the first time I’ve been called that) for unearthing those great yarns. And everybody has one! When you’re done devouring the autumn issue that you’re holding in your hands, I hope you’ll pick up your smart phone and headphones and head to www.innoosamagazine.com/conversations There you’ll discover Conversations IN Noosa, a place where you can explore the connection between everyday people: some famous, some not so, but all interesting and with a strong connection to this amazing place that we call home. For starters, we are delighted to share conversations with surfer/writer/ editor/entrepreneur Phil Jarratt; exPowderfinger drummer and ABC journalist Jon Coghill; chef/writer/local food ambassador/wanna-be rock star Matt Golinski; entrepreneur and inspiring mum Hannah Devers; the youngest of The Gall
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Boys, Glen Gall; and our very own Editor-in-Chief, Deb Caruso. Find us on your fave platform or visit our Conversations in Noosa Facebook page and feel free to share and tag a friend if there’s a conversation you think they might enjoy, and let us know who you think has a great story to share.
HOW TO… ANDROID The highest rated app is “CastBox” which once downloaded opens the gateway to unlimited, free content. APPLE track down podcasts by simply typing the name of the podcast you’re looking for into iTunes. SPOTIFY has also added podcasts to its platform and searching is as simple as typing the name or description in the search bar. Here’s a list of some of our faves: � Conversations IN Noosa (of course!) � Here’s The Thing (Alec Baldwin) � WTF (Marc Maron) � The New Yorker Radio Hour � The Watch � Noosa Stories � Serial
Autumn 2018
Podcast available on: www.innoosamagazine.com.au/conversations @conversationsinnoosa
Featuring: Matt Golinski • Phil Jarratt • Jon Coghill • and more...
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IN THE FUN ZONE
Advertising Promotion
A WORLD OF FUN Iconic theme park, Aussie World continues to surprise and delight with more rides and attractions than ever before. If you like a more traditional chairoplane, the Booma Zooma is a must-do; along with fun park favourites including the Space Shaker Swinging Ship; Stock Shed Speedway Dodgems; Giant Slide that is 46 metres long and 15 metres high; and the
M
ore than four million guests have visited Aussie World since it opened in 1989 and in the last four years alone, eight new rides and attractions have been installed with the latest plans set to reach new heights.
For a little extra, explore the latest arcade and video games in Phileas's Fun Worx or try your luck in Sideshow Alley with Laughing Clowns, Lucky Ducks, Silly Strings, Hoops and Bust-A-Balloon.
The adrenalin-charged Typhoon SX 360 is an Australian-first and will catapult riders up to 80km per hour and 11-stories into the air. Expected to open later this year, it is part of a quest for the six-hectare site to become one of Australia’s best tourist destinations with five new major rides and additional car parking to be added
During school holidays and on the weekends keep an eye out for the Aussie World kids, Jake and Tilly, along with Princesses and other characters as they provide roving entertainment, street theatre and live performances.
Voyager simulator, which is 17 rides in one with movies that move! Younger kids don’t miss out with specialty rides just for them including the Giggle Go Round; Speed Stars; Bug Run Roller Coaster; and the Tin Lids Tea Party. The ferris wheel offers a more relaxed view of the park; and the fully restored 1927 carousel captures the charm of yesteryear. If that’s not enough, you can brave the abandoned warehouse in the horrifying Mayhem Maze; see yourself in to the DownUnder Drive precinct. As it currently stands, the theme park already offers something for the whole family and a full day of fun. Thrill-seekers are well catered for with The Wasp; The Redback; Mozzie Musta; and the Dark Rebel offering extreme experiences. The Plunge offers family fun with a thrilling surprise, as does the Bombora Bounce that shoots 10 metres into the air before bouncing and twisting back to earth; and the Ballroom Blitz is no ordinary chairoplane, soaring 15 metres into the air with a wave swinger that spins, rocks and swings at a pace that is not for the faint hearted.
a new way with the Crazy Mirrors; cool down with a replica Queensland storm in Leak’n Logs; try to beat the record of 31 shots at Platypus Ponds mini golf; or explore Professor Boggleworth’s Illusionarium, an adventure through space and time that will blow your mind and have you wondering if you will ever make it through the Impossible Worlds back to this dimension.
READER OFFER DISCOUNT TICKETS IN Noosa Magazine readers can enjoy all the fun of Aussie World for the discounted price of $29 (normally $38) when you book online! Simply enter innoosamag as the discount code to unlock a world of fun at a special price! www.aussieworld.com.au
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Aussie World pub with its ever-changing seasonal menu combines local Sunshine Coast produce and classic pub favourites. The site was previously The Ettamogah Pub but is currently undergoing a million dollar makeover with the new vision to be revealed later this year. For birthdays, celebrations, corporate functions or events, there are number of packages available from group discounts to Aussie World to stand-alone events at The Shed: a multi-purpose, licensed functions and events venue catering for up to 1100 patrons for live music concerts or creating experiences for weddings and special events. With so much to see and do it’s no wonder that visitation to Aussie World has nearly doubled since 2010. The best thing is that the theme park is practically in Noosa's backyard, just over half an hour’s drive on the Bruce Highway. Aussie World is open 7 days a week, 363 days a year (closed Anzac Day and Christmas Day) from 10am to 5pm with last admissions at 4pm. Rides start at 10am. Tickets start from $33 for concession card holders with the standard ticket price of $40 at the gate; less for family packages and online bookings; children under three are free. For more information, visit Aussieworld.com.au and Shed.live Autumn 2018
INSPIRING IN DEEP
AN ADVENTURER’S LIFE! Taking the extended family on a rough and tumble biennial trek across the Aussie outback has become a part of life for a family of caravan manufacturers from Brisbane, however there is one special location that keeps them coming back year after year. Words: John Caruso Images: Supplied
T
he Gall Boys and their outback adventures are renowned across the globe with their social media content, especially their YouTube posts, attracting a huge number of eyeballs and interest. More than 22,000 followers subscribe to their channel with one of their posts from eight years ago recording a staggering 10 million views! Astonishing numbers for a bunch of knockabout brothers from the northside of Brisbane who still come across as incredibly grounded with no grand illusions or plans to conquer the media landscape. According to the youngest sibling Glen, who looks after the marketing side of the business, the goal had always been to have fun and to explore parts of Australia that most Aussies didn’t even know existed. And while it is the adventuring that the boys are famous for, Noosa has always held a special place in the hearts of the five Gall brothers. “As a family, mum and dad have been bringing us boys here for more than 35 years,” explains Glen. “We used to go to the Woods Caravan Park at the end of Hastings Street before it transformed into the Parklands. The third generation Gall boys are now coming here and bringing their girlfriends and wives – and we’re pretty sure that their kids will end up making the annual pilgrimage as well!” Maintaining its green credentials and the fact that there hasn’t been major IN Noosa Magazine
developments impact on the surrounding environment is an important part of what Glen describes as the magic of Noosa. “The people and the area have always been treasured memories that continue to build. Coming here during summer is the one constant we all look forward to at the end of each year after working hard in the factory,” he says. “I love that fact that there have been few changes to this place. It’s never been over commercialised, and the beauty is that Noosa can be whatever kind of holiday you want. You can get busy and head out to restaurants and party; or you can wet a line quietly by the river near your camp site. You can have different experiences each time you come here.” And according to Glen, the fishing is still good! “Dad always brought us up to do the catch-and-release thing and we still practice that today. The dolphin fish you can’t keep, they’re too beautiful, however we do keep Spanish and spotty mackerel and then when we get back to the site there’s a big cook-up in the park with about 35 people by the river under the palm trees with the sun setting. It’s simply magic,” says Glen. It was during the annual Noosa trip in January this year when Glen and his nephews were out fishing and filmed a school of sharks feeding on a bait ball just off the Noosa coast. The video went viral with thousands of 16
views and saw Glen interviewed on national television. It’s a long way from when Glen’s father, Barry Gall, started retailing Viscount caravans in 1962 at the current Kedron Caravan site, staying loyal to the brand for many years until he started producing his own off-road custom-built vans. “There are four older brothers, Dave, Pete, Craig and Ash and all of us apart from Craig, work with dad at the factory. Building caravans has always been in our blood and that stems from the yearly getaways, bringing the vans with us and falling in love with that lifestyle,” Glen says. The family never started out with the intention of making adventure documentaries and turning into social media stars. In the early days the idea was to demonstrate how the latest model Kedron caravan and Toyota cruiser could handle an off-road trip. “The first Gall Boys adventure was about 20 years ago, and we were very naive and innocent,” Glen said. “People loved the amateur feel of the whole experience in the early days and to be honest we didn’t even know how to use the camera other than turning it on and off and zooming in and out,” explains Glen. The trips have evolved into a real family affair with Glen’s uncle Noel and Glen’s cousins tagging along for the ride. A highlight of the trips (and the YouTube channel) are the constant pranks that the
IN DEEP
attention from both bigger production companies and manufacturers of off-road vehicles who’d love the opportunity to give the Boys a bash in one of their machines, however loyalty and balancing the pressures of caravan manufacturing and filming would have been too much. “This way we do an adventure when it feels right, which is generally about every two years,” says Glen.
brothers and their accomplices often play on each other. “Meal times about the camp site are also important to us and we always eat well when we’re on adventure,” explains Glen. “My brother Pete and cousin Tony are responsible for the roasts and the camp oven stews, which are a bit of an inside joke with us. We can often have stew five days in a row; at night time and then curried up on toast for breakfast each morning.” Humour, drama, conflict and resolution are important ingredients when it comes to adventure story telling and while there are plenty of those moments on each trip, Glen claims none of them are staged or set-up. “Dad is protective of his gear and Dave simply likes pushing it," Glen explains. “In the latest DVD in northern Queensland, we’re at a station called Silver Plains and the property extends onto the coastline of Cape York. Against
dad’s wishes, Dave takes the new $150,000 caravan and gets bogged. The tide is on its way in and it looks as though we could lose both the cruiser and the van,” recalls Glen. “Luckily, with everybody’s help and with much ‘told-you-so’ attitude from Ash, we manage to get the car and the van out of there just in time. I feel guilty filming sometimes because dad is not acting one iota.” Still photography is Glen’s passion, capturing lightning shots and time lapse photography with the milky way dropping into the horizon. “I’ve certainly evolved with how I work a camera, even in the way that I edit the adventure footage, utilising drones for those spectacular high-up shots of the outback that not a lot of people get to see,” he says.
Keep an eye peeled next summer. If you see a clan of about 35 by the Noosa River chowing down on some Spanish mackerel as the sun sets, chances are it’s The Gall Boys upholding an almost 40-year tradition of spending their summers in a place that they just can’t get enough of.
WANT MORE? Explore with The Gall Boys on their website www.thegallboys.com and find them on YouTube and social media. Tune into Conversations in Noosa for our podcast interview with Glen and WIN The Gall Boys pack by sharing your favourite photo of Noosa on Facebook or Instagram and tag #innoosamagazine and #thegallboys
The popularity and success of The Gall Boys’ adventures has attracted
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Autumn 2018
IN TOWN
WITH A RIOT OF COLOUR, COMEDY & FABULOSITY
W
e all know there’s something special about Noosa, its magnetism attracts the best from national and international stages, with festival director Ian Mackellar adding his charm and not having to twist too many arms to attract Australia's best to come and play. “It’s unusual to see such extraordinary talent up close in a 400-seat theatre,” says Ian who’s in his tenth year as the director of Noosa Alive!, formerly known as the Noosa Long Weekend. This year’s superlative program includes one world premiere, two Australian premieres and seven Queensland premieres. Not an unusual feat for Mackellar who has orchestrated an amazing range of world class artists in music, dance, theatre and cabaret. IN Noosa Magazine proudly presents Straight from the Hart: A perfect example of the incomparable talent in this year’s festival is young music theatre sensation and tenor, Blake Bowden
Livvy and Pete
who stars in the world premiere of his brand new show Straight From the Hart with collaborator and musical director Daniel Edmonds, a 9-piece band and fresh from his role as standby to the lead role in the nine Tony award-winning Book of Mormon. It also coincides with the release of his album. Music was always in the air at Blake Bowden’s Sydney home: he went to a performing arts school; made his first professional debut aged 12 in Wiggles the Movie; fell in love with musicals at 18 with a role in Dirty Dancing; and acknowledges classical singing teacher Glenn Winslade who taught him everything he knows. “Winning the Rob Guest Endowment, an award for young aspiring musical theatre performers, was a real honour,” says Blake who also thinks surfing at Bondi or going for a run along the beach are very special. “The award allowed me to travel to New York, study for two months with some of the best teachers in the world and really change the trajectory of my career.” Straight from the Hart is based on Blake’s fascination with the music from the early 20th century and in particular the lyrics of Lorenz Hart set to Richard Rodgers' intoxicating melodies.
Lady is a Tramp and Blue Moon. “The album is a collection of favourite songs from the show and more. It will be available for sale whilst I’m in Noosa, a place I absolutely loved in 2016 when Phil Scott and I brought our cabaret Mario, the life and works of Mario Lanza to the festival. I’m thrilled to return.” Theatre legend, Maggie Dence stars in Marjorie Prime. Written by Jordan Harrison, directed by Mitchell Butel and also starring Richard Sydenham, it’s a thought-provoking Pulitzer Prizenominated drama with a powerful emotional core. Marjorie is 85 years old. Some days she feels as sharp as a whip, others are a foggy blur. Since the loss of her husband she finds it a challenge to eat a spoonful of peanut butter and struggles to remember the fine details of her life. Marjorie has help in the form of a handsome new companion who’s programmed to feed the story of her life back to her. But is this 30-year-old man real or imagined?
“I have always been drawn to Hart’s witty yet beautiful lyrics and actually have many things in common with him such as an obsession with the rhythm and the rhyme of Shakespearean verse,” Blake said.
Blake Bowden
IN Noosa Magazine
“Hart wanted to bring Broadway out of the world of Operetta and make it far more relatable to the modern theatre-going audiences of the late 20s and 30s which he did with contemporary lyrics, slang and vernacular like no one else,” he said. “Now with Straight from the Hart, we are taking all those classic, timeless songs and breathing new life into them. It really is going to be a night of fantastic music and I hope we can reveal a little bit more about Hart himself and what inspired him to write hits such as My Funny Valentine, The 18
IDA Girls
IDA Girls, an Australian premiere is about beautiful voices, sumptuous harmonies, and artistic excellence. Four stunning sopranos, direct from London, bring a sleek and breathtaking set of operatic arias, chart-topping covers and impressive versatility. Ole! direct from Europe is all about three Latin machos, dueling with three Flamenco Guitarras, playing like Paco De Lucia, singing like the Bee Gees,
From shows with Australia’s newest musical sensation and dinner with the foxy Carlotta from Les Girls; to literary lunches and seeing the Ida Girls direct from London, there’s a lavish cultural feast being prepared for this year’s Noosa Alive!
Noosa Long Weekend presentS
Words: Helen Flanagan Images: Supplied
performing the rumba like the Gypsy Kings, and spinning, flipping, and flying their guitars, while popping ping pong balls, smashing eggs, interacting with the audience and keeping the pace going at break neck speed for the entire show. In a Queensland premiere performance, Groove Sessions will see Australia's most awarded, best loved and longest running contemporary vocal quartet, The Idea of North, become a quintet with Kai from Japan - the world's most incredible jazz vocal percussionist. This multi-ARIA Award-winning ensemble will astound and move you with its incredible arrangements, flawless harmonies and dry, Aussie sense of humour adding plenty of rock to the roll.
Carlotta will be appearing at the Noosa Waterfront in a dinner show, as will Livvy & Pete: The Songs Of Olivia Newton-John and Peter Allen with Michael Griffiths stepping into the limelight with acclaimed cabaret darling Amelia Ryan glammed in sequins and jumpsuits to celebrate the songbooks of Aussie legends Olivia Newton-John and Peter Allen. From humble small-town beginnings to world domination, they revisit all of the adored classics from Rio to Tenterfield, Xanadu and beyond. It’s as camp as maracas and tender as Pete’s gift to Livvy of I Honestly Love You. It also promises rollerskates, T-birds, pink ladies, 80s jazzercise and an Oscar winning song to boot! Michael Griffiths and Carlotta will also perform in a one-off at the Noosa Arts Theatre. Not to be missed! The final in the trio of dinner shows at the Noosa Waterfront will be with the very popular and funny Stephen Curry. Since his breakout role as Dale Kerrigan in classic Aussie movie The Castle, he has appeared in many film and television productions including Cloudstreet, The Time of Our Lives, The Secret Life of Us, The Nugget and Thunderstruck. His performance as television’s Graham Kennedy in the multi-award winning biopic The King won him an AFI award for best actor and a silver Logie.
Charlotta on stage
Carlotta is a cabaret performer and transgender dynamo who began in the famed Les Girls cabaret show in Sydney’s Kings Cross in 1963. She is still a force of nature, sometimes rude and crude but always fabulous! Her outrageously funny and brutally honest Queen of the Cross, inspired the film Priscilla! Queen of the Desert will take you on another whirlwind ride with songs and stories from on and off the stage. Accompanied by Helpmann Award winner Michael Griffiths, she sings in her husky-voiced-best the classics by Berlin, Rogers & Hart; Sondheim and her dear friend; Peter Allen. The star still shines!
20 - 29 July 2018
The Noosa Alive! Festival 2018 with more 250 artists is from 20 to 29 July and this year’s program is shaping up to be exciting and inspiring with equal doses of high quality and cultural experiences, and a stellar lineup of the talent such as a world premiere dance performance included in the Queensland Ballet repertoire and numerous free events such as the outdoor community concert Fire In The Sky and Art In Situ, a Nina Shadforth curated series of pop-up, live art in and around Noosa with live art created by Chris McKenzie, Alison Mooney and Pete Goodlet. For the full program and tickets sales visit www.noosaalive.com.au Unlock highlights from the last ten years at www.innoosamagazine.com.au/alive 19
10 days 10 nights Music Theatre Food Thought Community box office now open! www.noosaalive.com.au
B O AT I N G I N PA R A D I S E
FRIDAY NIGHT SOCIAL
|
LUNCH ON THE WATER
| SUNDAY BREAKFAST
www.catalinanoosa.com.au
| SALTWATER SUNDAYS
@catalinanoosa
IN BUSINESS
Trying to reinvent a Noosa icon was a bold move but for a tireless trio, it was time to turn the tide. Words: Jolene Ogle Images: Supplied
ALL ABOARD! T
he Catalina team of Tim, Bree and Scott recall sitting by the river nearly four years ago contemplating how to create an opportunity to move back home and complement the apparent influx of young families and entrepreneurs moving back home or moving here for the first time. Despite research indicating that Noosa had a small, ageing population that was spoiled for choice with cafes and restaurants, it seemed like Noosa was poised for change. But could the river really compete with the tourist mecca of Hastings St, the National Park and Main Beach?
Catalina has grown into a venue as iconic as the river itself. Bree recalls the first ever Saltwater Sunday event held late January 2016, “We had 16 people aboard, and half of them were family. We were thinking 'what have we done?'” Just two years later and Catalina has just celebrated its second birthday since it’s relaunch with a massive Australia Day Party hosting full-time Ibiza resident, and one of the world’s best DJs, DOORLY. Wondering whether the Catalina was going to be a lifestyle business or something more are well behind them. Ever-humble, Bree is reluctant to see the Catalina as a success saying there’s still a way to go before the full potential is reached. “We’re still building and we have a long way to go, but we are so happy that we’re building something for our families that we’re proud of, and that Noosa can be proud of,” she says.
The M.V. Catalina had been a staple on the Noosa River for more than 20 years. Starting life moored on Hastings St before the Sheraton existed, there aren’t not many locals who haven’t spent a sunset aboard. There was something about her and the Catalina team saw it too. It must have been fate. Their first meeting with the then-owner, Beven, concluded with him asking if they wanted to buy ‘the old girl’. The seed was sown. From settlement, the team had six weeks to get the Catalina ready to be launched as Noosa’s newest dining, party and event venue. Many long days and longer nights ensued, with the team executing a stunning Hamptons-style make over before their first public event, a New Year’s Day Party for 100 people. This ambitious start was just the beginning for Catalina, which is now one of the leading party and event spaces in Noosa. From chilled Saturday lunches with a soundtrack of old hip-hop and soul, to stunning wedding receptions and the now-pumping Saltwater Sundays, the
Beautiful marketing and strict brand management have only increased the star power of this beautiful vessel and the trio couldn’t be happier with the results saying they are glad they took the plunge. “When we started we never realised what this business could really be, but we love watching it evolve. As time goes on, we’re learning what we’re good at. The Sundays are a great party day, Fridays are a relaxed after work vibe and Saturday lunches are all about letting the river speak for itself,” Bree says. “We love that we can offer those different dynamics. We want to be able to offer something to everyone.” While event differ, all guests get to enjoy a leisurely cruise up to Lake Cooroibah, with the Saltwater Sundays and Friday Night Socials taking in one of Noosa’s famous sunsets. “The river has taken off since we’ve been here. It’s great to see so many new businesses popping up and the river being used. I’ve never seen so many paddlers and boats. It’s beautiful to see the river so full of life.”
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Come on board the Catalina FRIDAY NIGHT SOCIAL Every fortnight from 5.30-8.30pm Enjoy a 3-hour river cruise, plus divine catering and live music. Boarding is from 5pm. LUNCH ON THE WATER Every Saturday from 12-2.30pm Take in stunning views over the glistening Noosa River while you dine on an ever-changing menu highlighting some of Noosa’s best produce created by favourite local chefs. Boarding is from 11.30am SUNDAY BREAKFAST Every fortnight from 8-11am Dine on the Catalina as she’s docked along Gympie Terrace. There’s no need to worry about missing the boat so you can relax and take Sunday slow, as it was intended. SALTWATER SUNDAYS Every Sunday from 4-7pm Enjoy a cruise up the river, a stunning sunset, tunes from Catalina’s resident DJ Tim Fuchs, signature cocktails and catering from some of the best in the region. Boarding times can alter depending on the season so check the website for more information. www.catalinanoosa.com.au Autumn 2018
IN THE KITCHEN
FOOD BITES What’s cooking and who’s hot FRESHLY BAKED
Noosa Junction's latest addition, Larder and Baked, has 'freshly' opened with nutritious, healthy takeaway (or dine in) options. From the husband and wife team behind The Van Fine Street Food and CL Weddings, you know it’s going to be good! Fresh salads, poke bowls, gourmet sandwiches and freshly-baked goodies including Dan’s special Chili Con Carne pies. There are also outstanding gluten free, dairy free and vegetarian options and all the packaging is biodegradable.
DINE
DAILY BREAD
Rick's Artisan Pies and Sourdough Bakery opened late last year and is fast becoming the go-to for sweet treats, delicious coffee and fresh daily bread.
AT A JUNCTION Rumours are swirling around about the future of a few Noosa Junction businesses. We can only confirm that Nathan Miller and Pete Dillon’s 32 East is on the market. After opening 12 months ago, the boys are looking to sell the buzzing business so they can focus on their next venture. We hope that Nathan hands over the recipe for his GF Brownies to the new owners! Interested? Call Michael Baker on 0439 388 766
up the hill at Padstows the $25 Mussel Mondays with steamed black mussels, ciabatta fries and a complimentary glass of wine also goes down a treat. Owners Emma and Grant are getting ready for a reunion with Shaun Clouston from New Zealand’s highlyawarded Logan Brown who will present a degustation ‘From Across the Ditch’ dinner with matching drops from Craggy Range Wines for one night only as part of Noosa Food & Wine.
MOLLUSC MADNESS
DATE NIGHT DELIGHTS
Café le Monde’s $1 Oysters have been even more popular since the outstanding “Oyster Indulgence presented by IN Noosa Magazine”. It’s on every Thursday from 5-6pm with a drink purchase. Meanwhile
Hump day Wednesday is fast becoming date night for Noosa couples with Padstows offering two main meals and a bottle of wine for just $55 per couple. The menu changes weekly at the gastropub and the wines are great quality. Check out the facebook page for the latest menus. Can’t do Wednesday? Café le Monde’s “Sharing is Caring” deal is back:
ANYTIME EAT / DRINK / SOURCE
@eatinnnoosa
1 S U N S H I N E B E AC H R D , N O O S A J U N C T I O N P: 07 5447 5413
IN Noosa Magazine
It’s Free! Download Today!
PADSTOWS.COM.AU
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IN THE KITCHEN $69 shared dining deal for two with two glasses of wine Monday - Thursday from 5pm; and “Kids Eat Free” Monday - Wednesday from 5pm with every adult main meal purchased.
SWEET SUNSET Enjoy a “Sunset Pizza & Charcuterie” from El Capitano with any pizza or chefs’ charcuterie plate to take away for just $20 Sunday-Thursday from 5pm - 6pm. Half 'n' half, gluten free and additional toppings are available for a little bit extra.
HATS OFF Five Noosa restaurants made the grade in the Australian Good Food and Travel Guide 2018 Awards for the Sunshine Coast region: Wasabi was named number one; Ricky's River Bar and
Restaurant came in at number 5; followed by Peter Kuruvita’s Noosa Beach House at number 6; Noosa Waterfront Restaurant at number 7; and Locale Noosa
GO L F
took out number 8. Way to go!
SUPERB SASHIMI
elevated to a new role as Venue Operations Manager for The Ogilvie Group. Ex-Ricky's sous chef Ryan Boyle has taken over the reins at Aromas and is excited to be bringing his passion for sustainable cooking to the Hastings Street kitchen.
APRONS OFF Cameron Matthews has announced his intention to leave his position of Group Executive Chef and General Manager at Spicers Retreats to pursue his own venture. He of The Long Apron wants to focus on building a stronger relationship between producer and chef and has revealed that he has his eye on a small farm with a house that could potentially be converted into a restaurant. Please let it be in Noosa!
CANDY ADDICTS
Throughout summer, Noosa was taken by hold by a sugar craze that saw kids rushing to Candy Addictions where they could make their own lollipop. The popular summer activity was a unique way for the kids to get creative, have some fun and indulge on a sweet treat. Keep an eye out over the Easter school holidays for more sweet workshop fun! Why not hop in to see what Easter treats they are creating.
SPA
DINING
This season we learnt that Marble Bar in Sunshine Beach is home to the region’s best sashimi. We mean the best. Absolutely delicious. It’s not always available but when it is, boy does it sell out fast. The Beef Tataki is a pretty good alternative. Bonus: they also have gluten-free soy sauce for coeliacs.
THE CHOSEN ONES
TIME TO BE SOCIAL T
Embassy XO, Barenut Macadamias and Boneafide Broth Co are among the local food producers chosen to take part in the Grow Coastal Food Accelerator program for 2018. The foodpreneurs will access over $10,000 in value via the catalytic 12 week accelerator program, designed specifically for producers looking to scale fast, bring their vision to life and deliver new food and beverage innovations to the world. Look out!
A new beverage brand has launched in Noosa. Social T is a 90 per cent brewed green tea, infused with fruit and lightly carbonated. This refreshing drink is dry, not sweet, and designed to be paired with food (perfect for non-drinkers) and is
CHEF SWAP produced on the Sunshine Coast. Check them out in the Producer’s Pavilion at Noosa Food and Wine.
After 13 years as head chef and 22 years of local service at Aromas Noosa, Jules Santisi has been
ACCOMMODATION
MAKIN’ BACON Also at Noosa Food & Wine, Voodoo Bacon will offer tastings, meet the producer and sales of Voodoo Bacon
products including Voodoo Bacon Jam, Voodoo Bacon Love (Rendered Bacon Fat) and Voodoo Bacon Merchandise. They will also have a range of Soul Kitchen Spices’ meat rubs which are also made by the man behind the meat, George Francisco. All products are nitrate and chemical free and produced in the commercial kitchen at Belmondos.
macadamia crumble, maple and Coyo ice-cream. Chef Nilla Tompkins and her team from Vanilla Food are conscious foodies with two focuses: health and happiness. Open for breakfast, lunch and delicious takeaway options Monday Saturday.
CABANA CRAZY The weather washed out the last Cabana Club Sunday at Sofitel Noosa Pacific Resort but never fear, it will return on 25 March with free entry from 3-6pm. Dress is stylish, drinks are cold and the music is pumping.
BERRY GOOD
TASTES OF CHARCOAL Also in Belmondos is Vanilla Food who are embracing the charcoal craze. Fast becoming a wellknown health food for those wanting to be healthy inside and out, you can discover the health benefits of charcoal with Vanilla Food's delicious charcoal waffles. This paleo-inspired dish features banana,
FITNESS
E V ENTS
We won’t know who the delicious award finalists are until May, but previous winners Cooloola Berries were chuffed to find out that none other than Christine Manfield nominated them after she couldn’t get enough of their strawberries at the Electrolux Awards for Excellence last year.
WEDDI NG S
Specials, packages and gift vouchers visit www.noosasprings.com.au or email info@noosasprings.com.au
Noosa Springs Golf & Spa Resort, Links Drive, Noosa Heads Ph: 07 5440 3333 23
Autumn 2018
IN SEASON
NATIVE AND NUTTY The Bunya tree grows to 45 metres high and produces large fruit resembling a pinecone the size of a football (although it is not a true pine). Each cone contains 20-30 nuts with hard shells, which are removed by splitting them with a hammer and boiling or roasting. The nut is highly nutritious and has a flavour and texture of a chestnut. Once removed from their shells, the nuts can be sautéed in butter or oil and eaten as a snack, tossed through salads, or used in stir-fries or braises. They are in season between January-March and the best way to get them is to know someone who has them. I scrounge all that I can while they’re around and freeze them in their shells to use throughout the year. The Bunya Nut is endangered and on the Slow Food Ark of Taste (see page 10).
BUNYA NUTS
Bunya Nuts go with: butter, olive oil, cheese, herbs, bacon, salad leaves, garlic, chicken and fish
The Syzygium Smithii or Lilly Pilly is widely planted as a hedge and you’ll often see me darting around trees on a the roadside around November, pulling off handfuls to take home and freeze for later. The berries are sometimes referred to as ‘riberries’, are fleshy and bright pink with an apple/pear texture and a faint clove flavour. There are a few types around but the small teardrop shaped ones are my favourite with a low water content, small seeds and an intense spice flavour. This season I came across some trees that have large round fruit the size of marbles, with no seed, which I turned into a delicious jelly. Because of their tartness they lend themselves to use in both sweet and savoury dishes. I like to make an Aussie style cranberry sauce from them to serve with turkey or ham. Lilly Pillies go with: sugar, honey, pastry, cream and ice cream, yoghurt, chicken, spices, turkey, ham
IN Noosa Magazine
24
LILLY PILLY
IN SEASON
Matt Golinski profiles some of his favourite native ingredients – and goes a little nutty as well.
FINGER LIMES
Highly prized by chefs nationally and internationally, the ancient Australian finger lime bursts with tiny ‘caviar’ like balls of tangy lime that pop in your mouth when chewed. Native to the rainforests of South East Queensland and Northern New South Wales, the finger lime is now commercially grown for the food industry on an ever-increasing scale as demand grows each year. An array of different coloured fruit is now available, with flesh ranging from emerald green to gold, orange and ruby red. Fruit is harvested from December to March with excess fruit frozen to be used out of season. The tight, very spiky tree grows to around three metres, and due to its hazardous thorns provides a safe habitat for tiny bird species. Finger Limes are also on the Slow Food Ark of Taste (see page 10). Finger Limes go with: seafood, particularly oysters, tropical fruits, ice cream, pastry, cocktails, soda or tonic water (and therefore vodka and gin - ed)
There are hundreds of species of wattleseed in Australia, but only a few that aren’t poisonous, so it’s probably best to leave gathering, roasting and grinding the seeds to
WATTLESEED
the experts. It’s readily available online these days. I get mine online from Herbie’s Spices in Sydney - and a little goes a long way. It has a distinctive coffee/chocolate/ hazelnut flavour and I generally use it in creamy or nutty dessert dishes; although it also works very well in meat rubs. I always soak it in a little boiling water for a few minutes before adding it to a dish to take some of the hard crunch out of it. Wattleseed can also be brewed and drunk as a hot beverage as an alternative to coffee. It contains most vitamins as well as iron, calcium, potassium and zinc. Wattleseed goes with: meats, cream, hazelnuts and almonds, mascarpone and cream cheese, chocolate, caramel, ice cream, beef, venison, pork, kangaroo
COME AND SEE US AND DISCOVER THE TASTE FARMGATE TO PLATE You won’t taste a better tomato Open to the public
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25
Autumn 2018
IN THE KITCHEN
AWESOME AUTUMN
BALLOTINE OF CHICKEN WITH BUNYA NUT AND PANCETTA STUFFING, WHITE SWEET POTATO AND LILLY PILLY CHUTNEY SERVES 4
Local produce champion Matt Golinski creates awesome autumn recipes using food raided from the "Ark of Taste". (read more on page 10)
Ingredients:
TIN CAN BAY WHITING, SAUTÉED BUNYA NUTS, STEAMED GREENS, FINGER LIME BUERRE MEUNIERE
• 4 skin-on Chicken Marylands, deboned
• 2tbs butter
• 1 onion, diced
• salt and white pepper
• 2 cloves garlic
• 300gm Lilly Pillies
• 100gm pancetta • 500gm whole bunya nuts* • 150gm fresh sourdough crumbs
SERVES 4
• 750gm whiting fillets
(broccoli, peas, zucchini, silverbeet, kale)
• ½ cup plain flour • 50ml vegetable oil
• 100gm butter
• 24 bunya nuts *
• 2tbs finger lime* pulp
• 50ml olive oil
• 30ml lime juice
• salt and pepper
• 2tbs flat parsley, finely chopped
• 4 cups mixed green vegetables
• 100gm raw sugar • 50ml white wine vinegar • 2 green apples, peeled and grated
• 2 eggs Ingredients:
• 75ml cream
• 400gm white sweet potato, peeled and diced
• 1 onion, finely diced
• 250ml milk
• 200gm spinach
• 2 lemon myrtle leaves
Method: Prepare Bunya Nuts as per previous instructions and roughly chop the nuts. Sauté the onion, garlic and pancetta until soft and lightly coloured. Mix with the sourdough crumbs, chopped bunya nuts and eggs and season with salt and pepper. Take a handful of the stuffing and push it into the drumstick cavity and thigh, and squeeze the sides together to reshape it into a Maryland shape. Secure with a wooden skewer. Repeat with the rest of the chicken and stuffing. Refrigerate until required.
Method: Give each bunya nut a good hit with a hammer so the top splits. Place in a saucepan and cover with cold water. Add 1 teaspoon of salt, bring to the boil and simmer for 15 minutes. Drain and cool. Once the nuts are cool enough to handle, give them another hit with a hammer and they easily slip out of their shells. Cut each nut in half lengthwise.
Simmer the sweet potato in milk until soft. Drain and blend in a food processor to a fine puree. Heat the cream and butter and add to the sweet potato. Season with salt and white pepper.
Cut the green vegetables into similar sized pieces and steam until just cooked.
Place the Lilly Pillies, raw sugar, vinegar, apple, onions and lemon myrtle in a saucepan and simmer until the Lilly Pillies have become translucent. Cool.
In a heavy based pan, fry the nuts in olive oil over a medium heat until they are lightly coloured. Remove from the pan and set aside.
Season and fry the ballotines in a hot pan until well coloured all over, transfer to a roasting tray and roast in a 180°C oven for 25 – 30 minutes.
Lightly dust the whiting fillets in flour and fry in vegetable oil until cooked through. Transfer the fillets to paper towel to drain off any excess oil.
Sear the spinach in a hot pan and season with salt and pepper.
Add the butter to the pan with the bunya nuts and increase the heat. Once the butter starts to foam and turns light brown, add the finger lime, lime juice and parsley and season with salt and pepper.
Slice each ballotine into 5 slices and serve with the sweet potato puree, seared spinach and Lilly Pilly chutney. Note: Skin-on Chicken Marylands can be difficult to source from a supermarket. I got free range Moya Valley ones from Eumundi Meats at Belmondos with a couple of days notice.
Serve the whiting fillets on a bed of the steamed greens and spoon over the bunya nuts and butter sauce.
SERVE WITH
SERVE WITH
PRETENTIOUS
PERFECT
PRETENDER
PRETENTIOUS
PERFECT
PRETENDER 2017 Chaffey Bros Not Your Grandma’s Riesling Eden Valley, SA
2016 Jim Barry Single Vineyard Riesling Clare Valley, SA
2008 Famille Hugel Riesling Jubilee Alsace, France
2016 Brokenwood Chardonnay Regional Blend SA Australia
2016 Freycinet Chardonnay East Coast, TAS
2014 Chateau de Fuisse Pouilly Fuisse ‘Le Clos’ Burgundy, France
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$30-$35
$80-$85
$27-$32
$40-$45
$100-$105
IN Noosa Magazine
26
IN THE KITCHEN
*Bunya Nuts, Finger Lime and Native Mint are all listed on the international Slow Food Ark of Taste. For more information refer to page 10 of this issue and visit www.slowfoodaustralia.com.au
WATTLESEED CHEESECAKES WITH LILLY PILLY COMPOTE SERVES 4
Ingredients: • 150gm digestive biscuits, crushed
• 1tbs finger lime* pulp
• 75gm butter, melted • 500gm cream cheese
• 1tbs wattle seed, soaked in 2tbs boiling water for 10 minutes
• 150gm castor sugar
• 300gm Lilly Pillies
• 3 eggs
• 1 cup redcurrant jelly
• 3 egg yolks
• native mint* sprigs to garnish
TIN CAN BAY WHITING, SAUTÉED BUNYA NUTS, STEAMED GREENS, FINGER LIME BUERRE MEUNIERE
• 125ml sour cream
Method: Mix together the finely ground biscuit crumbs and melted butter until well combined. Grease a 12-hole cheesecake tray (one with removable bases) and line each hole with baking paper. Press 2 heaped teaspoons of the biscuit mixture into the bottom of each hole and press down with the back of a spoon until smooth. Place in the fridge to chill while you make the filling. Place the cream cheese and sugar into the bowl of a food processor and blend until smooth. Add the eggs, yolks and finger lime and blend for 30 seconds, scrape down the sides of the bowl and blend for another 30 seconds. Spoon the mixture into the cheesecake moulds to about ¾ full. Bake at 160°C for 20 minutes. Mix together the sour cream and wattle seed and spoon a heaped tablespoon on top of each cheesecake. Return to the oven for 5 minutes. Cool completely before removing from the tin.
BALLOTINE OF CHICKEN WITH BUNYA NUT & PANCETTA STUFFING, WHITE SWEET POTATO & LILLY PILLY CHUTNEY
To make the compote, simmer the Lilly Pillies and redcurrant jelly in a small saucepan until the Lilly Pillies are soft and translucent. Cool Spoon a tablespoon of the Lilly Pillies on top of each cheesecake and decorate with the native mint. Note: I buy tube stock of native mint from my local Land Care nursery and grow it as a groundcover through my garden so I’ve always got some on hand. SERVE WITH
PRETENTIOUS
PERFECT
PRETENDER 2016 Vasse Felix Cane Cut Semillon Margaret River, WA
2015 Heggies Botrytis Riesling Eden Valley, SA
2011 Greywacke Late Harvest Riesling Marlborough, NZ
$22-$27
$28-$32
$35-$40
WATTLESEED CHEESECAKES WITH LILLY PILLY COMPOTE 27
Autumn 2018
IN SEASON
SLOWLY DOES IT
An Australian-first program run entirely by volunteers, is shining an international spotlight on the region’s best producers, chefs, restaurants and food outlets. Words & Images: Deb Caruso
N
oosa’s ‘snail’ population is about to get a boost thanks to an Australian-first initiative that will help put the local food scene on the international foodie radar. The ‘Snail of Approval’ program first launched last year by Slow Food Noosa, which is part of an international network of more than one million supporters from more than 160 countries that seek to acknowledge and encourage the Slow Food philosophy of 'good, clean and fair' food. Globally, the program will place Noosa businesses on the Slow Food map and locally, it will provide a quality assurance guide for residents and visitors on the producers, chefs, restaurants and food outlets who are the local leaders in
following the Slow Food philosophy. The program is managed by Australia’s largest Slow Food convivium, Slow Food Noosa, and is designed to inspire producers, chefs, restaurant owners and food outlets to produce, use and promote good, clean and fair practices and ingredients from the local area. Local chef and past President of Slow Food Noosa Matt Golinski was awarded the first Honorary Snail of Approval for being a champion of local produce and his ongoing commitment to the values of Slow Food. He also initiated the Slow Food Noosa School Kitchen Garden program in 2007 which has seen local schools receive funding to help establish and expand produce gardens into their schools.
“When it started about fifteen years ago, Slow Food Noosa was initially about bringing people together to better understand our local food industry,” he said. “Since then, it has been great to see how the local produce scene has grown and also how the leading restaurants and chefs have supported the industry. “The Snail of Approval is a great way to know who the true champions are of local food in the region and it’s great to reward the people who are taking the time and effort to use or grow good, clean and fair food.” Slow Food Noosa President Erika Hackett said she was proud that the local group of volunteers had managed to launch the Australian-first initiative, which was based
TAPAS | BAR | RIVER VIEW
12 until Late | 249 Gympie Tce, Noosaville, Qld 4566 | Phone: 5447 1818
IN Noosa Magazine
28
IN SEASON on similar programs operated by other Slow Food groups in Italy, Bali and America. “In just six months, we have almost 80 recipients from producers to restaurants, chefs and other food service providers,” she said. “In addition to the global recognition through Slow Food’s membership and the Slow Food Planet App, they will receive a certificate and window sticker or building/farmgate sign to assist locals and visitors to easily recognise those who have the “Snail of Approval”. Snail of Approval recipient, chef and restaurant owner Peter Kuruvita of Noosa Beach House and SBS Television’s Coastal Kitchen hosted the inaugural recognition ceremony last year. “We are so lucky on the Sunshine Coast to have an abundance of sustainable produce and ethical farmers right on our door step,” he said. “The diversity of this produce and passion of the farming community is a source of pride and excitement for both local chefs and consumers alike. “To have an initiative such as Slow Food Noosa’s Snail of Approval is the perfect way to connect our region's farmers to local chefs and restaurateurs so we can all support each other and promote a healthy
sustainable future for generations to come.” Mrs Hackett said it was great to have local leaders such as Peter supporting this initiative. “We are fortunate to have a lot of shining lights in the area and Peter has certainly proven his commitment to sourcing sustainable, ethical products and local produce and promoting them to the general public,” she said. “From his seasonal menus to special events such as the Farm to Fork dinners, Sustainable Seafood events and his SBSTV program that featured local producers and farmers.” Mrs Hackett said they had been very pleased with the response and hopes to see the program continue to grow and prosper.
2018 SNAIL OF APPROVAL RECIPIENTS* ◼ Hunters Garden ◼ Kandanga Farm Store ◼ Kin Kin State School ◼ Maleny Cheese ◼ Garnisha Curries ◼ Marlee-May Farm ◼ Hungry Feel Eating House ◼ Aussie Red Crab Pty Ltd ◼ Purity Essential Oils ◼ Lindols Macadamias
“Everyone that is involved so far can see the benefits of being involved – for their business, for locals and for the industry as a whole,” she said.
◼ Southern Cross Smallgoods
The program launched in the latter half of 2017 and the addition of this year’s recipients will bring the total number to almost 80. Recipients are eligible to apply for one of six scholarships to attend Terra Madre Salone del Gusto (the world’s largest fair food fair) in Turin, Italy later this year to represent Noosa as part of the Slow Food Australia contingent.
◼ Boneafide Broth Co
◼ Good Harvest Organic Farm ◼ Suncoast Limes
◼ Mighty Bean Tempeh ◼ Unreel Seafood *in addition to the 60+ recipients in 2017
For a full listing of Snail of Approval recipients visit: www.slowfoodnoosa.com
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Autumn 2018
IN DULGE
Shucks!
Café le Monde and IN Noosa Magazine’s first ever “Oyster Indulgence” saw more than 200 dozen oysters slurped, sucked and savoured in ways never before seen! Washed down with select Amadio Wines and served with sensational sides, it was a night of pure aphrodisiacal indulgence! Words & Images: Deb Caruso
THE MENU Oyster Bar with dressings and sauces Natural with Kombucha Granita Rockefeller (Grilled with Garlic, Pernod & Parsley Butter) Natural with Native Finger Lime Venetian Dressing Oyster Po Boy (deep fried oyster slider with lettuce, hot sauce) Oyster Verdita Shooter (Tequila, pineapple, jalapeno & coriander) Smoked Oyster chowder Steamed Oysters with Soy Ginger & mirin Kilpatrick (Grilled with Voodoo Bacon & Hot Sauce)
Served with Hand Cut Duck Fat Fries, Smoked Garlie & Miso Aioli Tanglewood Rye Bread, Pepe Saya Butter
THE WINES Amadio Premium Sparkling Amadio Grande Reserve Sparkling Kangaroo Island Sauv Blanc Amadio Pinot Grigio Amadio ‘dry style’ Ruby’s Rose
IN Noosa Magazine
30
IN DULGE
I
t was mollusc mayhem when a select group of oyster lovers young and old joined Café le Monde and IN Noosa Magazine for the first ever “Oyster INdulgence”.
The exclusive affair saw each person consume almost four dozen oysters each with a freshly-shucked oyster station and specially prepared oyster dishes served throughout the night. Specially-chosen Amadio Wines paired perfectly with the bivalve beauties and a live talk with Andrew from Q Oysters revealed that Brisbane alone consumes a shocking 1 million dozen oysters per year! Shucks! Chef Oliver Carruthers was greeted like a Rockstar when he shared his insights into the mollusc menu and Allan from Amadio Wines shared expert insights into the winning wines that were energetically enjoyed by guests. Live music from Pablo & Juan added to the atmosphere with DJ Nato getting everyone on their feet to dance off the divine indulgence. There are calls for this to be an annual event so stay tuned!
Want more? Visit the IN Noosa Magazine facebook page to see the video interviews with the oyster grower, chef and wine expert. Don’t forget: Café le Monde’s Oyster Bar serves up $1 oysters every Thursday from 5-6pm with drink purchase.
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Autumn 2018
IN THE RIVER
Oysters have long been associated with fine dining and relished for their aphrodisiacal qualities but scientists are hoping Noosa’s oysters will serve a far greater purpose than filling the tummies of food lovers. Words: Jolene Ogle Images: Dave Gleeson & USC
MOLLUSC MOTEL I n an effort to “bring back the fish” to the Noosa River, a range of local and international environmental groups and researchers have combined their powers to create Queensland’s first ever Oyster Hotels. Noosa is well-known for its exceptional tourism industry and University of the Sunshine Coast (USC) researcher Dr Ben Gilby is hoping the hospitality will be extended to the local fish and oyster populations. “The reefs are the missing piece in Noosa’s jigsaw of fish habitats – we have mangroves, seagrass, deeper channel and, crucially, improved water
quality,” he explains.
In order to complete the puzzle, a team of researchers and conservancy enthusiasts have installed 13 artificial oyster reef sites throughout Noosa’s waterways with the hope of attracting oysters and more fish to the marine ecosystem. Constructions of the reefs followed an expert workshop convened by The Nature Conservancy (TNC), who had similar projects in the USA; and by landmark research by Dr Ruth Thurstan, then of the University of Queensland, which found fish catches in the Noosa River had declined and oysters were
functionally extinct. The project is funded by the Noosa Biosphere Reserve Foundation (NBRF); USC; the Noosa Parks Association (NPA); and The Thomas Foundation. NPA spokesperson Bryan Walsh says it is hoped the reefs will increase the catch rate in the river and boost Noosa’s seafood market. “We’re committed to bring back opportunities for locals to catch or buy a wide range of delicious seafood - part of Noosa’s way of life not so long ago,” he says. While the reefs were only installed at the end of last year, the research
NOOSA’S QUINTESSENTIAL ALL DAY DINING EXPERIENCE. Noosa Beachfront, 25 Hastings St, Noosa Heads QLD 4567 Phone 07 5447 3747 | Email info@seasonrestaurant.com.au OPENING HOURS Monday – Sunday 7.30an – Till Late
IN Noosa Magazine
32
IN THE RIVER Each reef is made from hundreds of recycled oyster shells that are bound together within a net-like bag made from coconut fibres that will biodegrade as the oysters form a rock-like reef over time.
Dr Ben Gilby and honours student Cassie Duncan of USC
Tied to the outside are “oyster necklaces” that work to attract fish and oyster spawn. Each reef site is made
popping out to every reef site to inspect the 135 Oyster Hotels and make sure they are attracting a range of visitors and new residents. It’s great news the oyster hotels are already hosting visitors, but the question on everyone’s lips is whether the coming population of Noosa oysters will be harvested and find their way onto Noosa menus. Dr Gilby laughs as he explains that it is unlikely as the original Noosa oyster popular of 100 years ago had to be taken
team have already reported a 36 per cent increase in fish diversity within the first week, which Dr Gilby says is a great start and the team now need to determine whether the population will continue to increase. In fact, while on site attempting to photograph one of the oyster reefs, IN Noosa Magazine photographer Dave Gleeson almost stepped on a stingray, much to the delight of Dr Gilby. “That would be an estuary ray,” he explains. “I did a paper on them just last year. “They are a great indicator of marine health. It’s great to see an estuary ray near the oyster reefs.”
to other sites to be fattened. As such, they weren’t the delicious oysters we are currently used to seeing on our plate and it is unlikely this next population will be either. “But, what we do hope to see is a big up of three oyster bags and they sit close to the foreshore where they can be completely submerged and exposed throughout the daily tidal movements. The reefs will be monitored every six weeks for the next few months before being monitored every three months for at least three years. USC honours student Cassie Duncan has already been
increase in fish population and diversity - and these fish may end up on your plate,” he says reassuringly. As NBRF deputy chair Claire Cartwright explains, the new reefs will provide fish with complex and diverse habitats benefiting the stocks in Noosa for years to come. We can’t wait to see Noosa-caught fish featuring on our favourite menus.
ROSÉ WINE LUNCH Join the Season team for a 3 course lunch with a stunning selection of Rosé paired with each dish. FRIDAY 15TH JUNE 2018 12pm | $85/person 3 courses plus matching wines & an incredible view ONLINE BOOKINGS ESSENTIAL seasonrestaurant.com.au or call (07) 5447 3747
NOOSA’S QUINTESSENTIAL ALL DAY DINING EXPERIENCE. Noosa Beachfront, 25 Hastings St, Noosa Heads QLD 4567 Phone 07 5447 3747 | Email info@seasonrestaurant.com.au OPENING HOURS Monday – Sunday 7.30an – Till Late
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Autumn 2018
IN DULGE
Wood Fire Grill Head Chef Marcus Denby relished the opportunity to fire up the grill for a three-course feast with matching wines for the quarterly IN Noosa Magazine Wine Lunch Words & Images: Deb Caruso
T
he alluring aroma of the grill greeted guests long before they arrived at Quamby Place’s Wood Fire Grill for
the “On the Grill” IN Noosa wine lunch! The salivating group were treated to an opening act of Ora King Salmon that had been house-cured and smoked to bring out the full flavours of the flesh; the matching Pinot Gris was served at the perfect temperature to complement the rich flavours and offer a fitting preparation for the main event which truly proved that Marcus and the team know how to work a grill! Perfect crackling encompassed a tender and flavoursome pork roll filled with an amazing Bunya Nut and bone
ON THE GRILL a superb Pinot Noir from the land of the
the plate in a flavoursome feast for the
long white cloud. The cucumber granita
eyes and the tastebuds.
was both refreshing and surprising and cleansed the palate for the delectable dessert which was topped with a scorched meringue that had the sweet texture of one of the clouds that gathered overhead. All the vegetables were fresh from The
The stormy weather provided the perfect environment for the intimate and cosy gathering around the grill and a chat with Marcus on how to create the perfect crackling, Bunya Nuts and other top tips for cooking with fire. The inside word and
marrow stuffing; served with wood-fired
Ogilvie Group’s Maravista Farm and
video interview with Marcus can be found
and grilled vegetables washed down with
expertly pickled, grilled and prepared on
on the IN Noosa Magazine Facebook page.
IN Noosa Magazine
34
Menu
IN DULGE
ENTRÉE
House cured and smoked Ora King Salmon, sweet pickled Maravista cucurbits, beetroot glaze 2016 Riposte ‘The Stiletto’ Pinot Gris, Adelaide Hills SA
MAIN Porchetta stuffed with Bunya Nuts, wood fired sweet potato skordalia, grilled yellow zucchini 2016 ‘Momo’ Pinot Noir, Marlborough NZ
PRE-DESSERT
Don't miss!
Cucumber granita
DESSERT
ROSÉ WINE LUNCH Season Restaurant Friday 15 June, 12pm 3 courses + wines + view $85 per person Book: 5447 3747
Grilled stone fruit, citrus curd, salted macadamia praline, torched meringue 2014 ‘Chateau La Caussade’, Bordeaux France
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Autumn 2018
IN BUSINESS
From sleeping on the streets of St Kilda to receiving $1.8 million in government funding to launch a revolutionary app for the restaurant industry, Danny Simmonds is thankful for his buddy. Words: Deb Caruso Images: Supplied “My mum would work three jobs before 7am so that she could take me to school where she would work as the dinner lady,” he said. “It didn’t pay well but it was important to her to keep an eye on me and to have some bonding time.
BUDDY GOOD IDEA G rowing up in a low socio-economic part of Birmingham in the UK as part of a single parent household
taught Danny Simmonds a few things: the power of a strong work ethic; to always be
well groomed and have good manners; and the importance of being self-motivated.
“She was a hard worker who always made sure that my older sisters and I were well dressed and had good manners, regardless of our circumstances.” It was this upbringing that continues to motivate him to do better and seek better. After finishing school and spending a
few months working away in construction, a radio ad led the then-18-year-old to book a one-way ticket to Melbourne with 500 pound in his pocket. Danny had no idea what brought him down under or what he was going to do next. “I asked the lady at the airport ‘what do you do with blokes like me?’,” he said. “Her response was ‘we should put you in a mental hospital’. Thankfully she didn’t and she set me up at a backpackers instead.” After Danny’s money ran out, he spent six weeks homeless on St Kilda Beach where he slept under boats and would ‘bathe’ in the toilets of the local McDonalds every morning. “I had to be well-groomed and that was the only option I had,” Danny said. “After a while, the manager approached me and gave me an apron to clean tables in return for using his facilities. I worked hard and
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IN Noosa Magazine
36
IN BUSINESS in a few weeks he actually gave me some money. That was all I needed to get moving onto the next thing.”
guests – sometimes up to 1000 per week.
‘boosts’ that will allow them to connect
‘Buddy’ was born but was fast becoming an administrative nightmare.
directly with customers to offer specials,
After working in the mines for two years, Danny was preparing to return to the UK when fate intervened and he came to Noosa to visit a friend from his hometown who helped him get a job at the Sheraton where he met his now-fiancée Rachel.
“I knew that I was onto something by the rapid popularity however it was too difficult to manage so I started to look for alternatives,” he said.
“The morning after Rachel and I got together I was booked on a flight home,” he said. “But when my alarm went off that morning I couldn’t do it.”
With help from mentors and the team at the Sunshine Coast Innovation Centre, Danny attracted significant funding from the state government’s innovation scheme.
"...WE SHOULD PUT YOU IN A MENTAL HOSPITAL..."
He didn’t tell Rachel until their first anniversary a few years ago and by then the couple were already working together at Rachel’s family business, the Global Cafe and Resort on William Street in Noosaville. Danny started exploring ways to draw the nearby backpackers into the business and developed a wristband system that offered discount and incentives to numerous businesses in Noosa. The wristbands were sold to backpackers and became so popular that an increasing number of businesses came on board to offer discounts or to sell the wristbands to
“It became clear that I needed to go digital and go global,” he said. “The first thing I did was drive around Australia and spoke to more than 500 businesses from Cairns to Melbourne to test the idea of an app and get feedback. That took about seven months but was invaluable with regards to the development of the final product. When the “Buddy Australia” app hits the market this year, customers will be able to discover local cafes, restaurants and takeaway shops as well as access exclusive deals, book a table and pay for meals. Businesses will have a range of options from a free listing to adding monthly
37
share menus and showcase their business through a range of advanced tools including direct social media integration. The app has so far been almost two years in the making and is nearly ready to go live with the ambitious aim to have more than one million listings across Australia, New Zealand and the UK by 2020. On a personal note, Danny just wants to make his mum proud and show her that everything she did for him was worth it.
GET APPY To keep updated with the release of the Buddy App, visit www.buddy.world Businesses can also register via the website to be listed on the App for free. If you’re looking for restaurants and cafes in the local area, download the “EAT in Noosa” app for free on itunes.
Autumn 2018
IN THE DRINK
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38
IN THE DRINK
WAKE UP & SMELL THE HOPS! J
oshua Donohoe’s complete demeanour changes when talk turns to his favourite topic; there’s an animated, passionate intensity when it comes to beer and all things associated with it. His dedication and relationship with the amber nectar has seen this former Sydney-sider ‘up-stumps’ and relocate to the Sunshine Coast on what some might describe as a mission from God. “As soon as I got here I went looking for brewers and breweries to see what was on offer locally,” explains Josh. “There was only one brewery at first and then within six months another three opened up.” Geographically, the breweries were spread out across the coast and the seed for a new business opportunity was planted. “I had a passion for beer and a desire to educate people about beer so as a result, Sunshine Coast Craft Beer Tours launched, even though the whole craft beer market was, and still is, new to Australians” he says. According to Josh, Little Creatures was, as he calls it, his gateway beer! “It was during a trip to Fremantle, Western Australia maybe 16 years ago when I tasted it, and it blew me away. I never thought that beer could taste the way that Little Creatures did to me that very first time. There were all these flavours that I hadn’t experienced before,” he says. Although a friend on the trip didn’t enjoy the experience, claiming he could only taste flowers, Josh was intrigued and hooked. “I’d always tasted different German styles of beer, however tasting the hops and enjoying that kind of freshness of a craft beer really grabbed me so I started brewing my own beer and I realised that beer could be more than just one dimensional with its flavour and taste.” The definition of a craft beer is a debate that can extend well past a dry keg. “For me, it is the production of a boutique beer on a small scale, however the term craft beer has become very popular and national brewers recognise this, so you’ll see them using that
The craft beer market may only be in its infancy however those with clearly-focused beer goggles can see a bright future ahead. John Caruso rides the beer bus with an enthusiastic bunch of fans and local brewers. Words/Images: John Caruso
terminology in advertising and marketing even though they’re not producing beer on a small scale,” says Josh. “Independently brewed beer, in my opinion, is probably a better term instead of craft beer because that’s how Land & Sea Brewery someone can find out if they’re drinking a truly fresh local beer as opposed to a beer that’s labelled 'craft' but produced on a mass scale and transported across many miles to consumers.” The consumption of craft beer is growing nationally, however that figure is still only between six and 10% of all beer consumed. “We’re seeing a decline in beer binge drinking with the days of quantity being overtaken by quality,” Josh explains. “The same way that a wine drinker will take one bottle of really good wine over two bottles of crap wine. We’re seeing that with beer. Consumers who’d prefer a nice six-pack of locally produced, fresh beer instead of mass produced amber liquid that’s been transported and stored for long periods before being consumed.” Better educated beer lovers also recognise the negative health implications of binge drinking and that’s also why beer drinkers are opting for quality over quantity. “The conversation about craft beer is resulting in more quality beers on dinner tables and that’s a great outcome. Even food and beer pairings are growing in popularity,” says Josh. Tours are available seven days a week, across the Maroochydore and Mooloolaba areas, including runs up to breweries in the hinterland, and now, Noosa breweries are included too. A tour can run between three and six hours with online bookings up to six months in advance. Private bookings for buck’s parties, staff parties and corporate events are also accepted. 39
TO BOOK A SUNSHINE COAST CRAFT BEER TOUR VISIT: sunshinecoastcraftbeertours.com.au Here’s a taste of the three Noosa and Noosa hinterland-based breweries that Joshua includes on his tour:
LAND AND SEA BREWERY “We apply a quiet, thought out, scientific approach to creating beer, yet we always leave room for creativity and the unknown. Like any adventure, you have to leave a little to chance.” landandseabrewery.com
EUMUNDI BREWERY “The spiritual home of handcrafted flagship Eumundi brews! The Imperial Hotel is the only place you can taste our beers tapped direct from the brewery tanks.” imperialhoteleumundi.com.au/ eumundi-brewery
COPPERHEAD BREWERY “A new wave of Brew Pubs with a real focus on quality food and beer made for consumption on-premise only. Enjoy a burger at the bar with a cold beer or sit down to an a la carte meal with full restaurant service.” www.copperheadbrewery.com.au Autumn 2018
OUT
TOUT PRES BY FARR
FARR
SANGREAL BY FARR
IN THE DRINK
Our esteemed Sommelier and wine writer hits the open road to discover some of his favourite wines, by Farr. Words: Tony Cox Images: Supplied
N
othing beats loading up the car and having a very loose timeframe to experience and explore the old stomping ground of my beloved wife so we set the satnav and headed for Geelong. A couple of quick phone calls and a barrel tasting with Nick Farr of By Farr and Farr Rising was arranged.
the need to preserve whatever moisture could be retained. Legumes were also planted between rows to provide nitrogen for the soil. Nick mentioned that the vineyard is actually organically-grown but does not seek certification. Nick has the good fortune to be the son of Gary Farr, one of the best exponents of chardonnay and pinot noir in Australia, having had decades of experience not just in Australia but in Domaine Dujac in Burgundy. Since 2008 Nick has taken over responsibility for winemaking for the By Farr label as well as his own Farr Rising label - and the wines are super exciting.
The landscape was quite dry, to quote Judith Wright in South of My Days it was ‘clean, lean, hungry country’ but substitute hungry for thirsty in this instance and you get the picture, but as Nick says, the area makes fantastic wine. There was plenty of green canopy shading the vines from the constant sunlight, drip irrigation was present and the utilisation of straw between the vines highlighted
Nick very kindly dragged himself away from the bottling line and took us for a drive through the vineyard highlighting the different soil profiles as well as the changing
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40
A’S NOOSICE CHO
FARRSIDE BY FARR
GC BY FARR CHARDONNAY
IN THE DRINK
orientation of the vines: the Tout Pres site is east-west configured to provide more shading for the grapes whilst the Farrside site is north-south and sits just below the Tout Pres site. Once orientated, we embark on a barrel tasting of the 2017 pinot noirs.
marketed simply as the culmination of all the knowledge that they have managed to extract from Gary’s years of experience. I have tried the 2016 and my first thought was that it was close to the best Australian chardonnay I have tried. Again, a very simple recommendation - just fantastic booze.
Of the three pinots they produce I am always seduced by the perfume and fruitforward Sangreal. The Tout Pres, which features 100% whole bunch, has more tobacco and spice and generally needs 4-5 years to reveal its potential. The Farrside has a slight briny edge and a little firmer tannin, a result of the higher iron content in the soils of that vineyard. All three are fantastic pinots with personal preference dictating individual drinking patterns.
In all, we were very grateful for the time that Nick took out of his schedule to show us what he produces. It is such an easy job recommending wines that are at this level.
Cheers & good drinking!
The highlight though is the relatively new GC By Farr Chardonnay, produced from vines planted in 2007. It is a close-planted vineyard
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Autumn 2018
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2018 NO O SA FEST I VA L O F SU RFI NG
MESSAGE FROM THE MINISTER
THANKS TO OUR SPONSORS
It is my great pleasure to welcome you to the iconic Noosa Festival of Surfing, one of Queensland’s many great event experiences here on the Sunshine Coast. This festival has evolved into an iconic cultural experience that celebrates the local surfing history and is now one of the largest surfing events in the world, attracting competitors from many different countries and of course our four-legged friends in the hugely popular Surfing Dog Championships. Events like this are vital to Queensland’s tourism prosperity, engaging visitors with the locals and the community, and creating memorable experiences. This event helps to contribute to Noosa’s globally recognised reputation as a world-class surfing destination with an unbeatable lifestyle. It is pleasing to see spectator and participant numbers continue to grow year-on-year. The Queensland Government is proud to support this event through Tourism and Events Queensland’s Destination Events Program, which helps drive visitors to the destination, increase expenditure, support jobs and foster community pride. There is a story to tell in every Queensland event and I hope these stories help inspire you to experience more of what this great State has to offer. Congratulations to the event organisers and all those involved in delivering the Noosa Festival of Surfing and I encourage you to take some time to explore the diverse visitor experiences on the Sunshine Coast. The Hon Kate Jones MP Minister for Tourism and Major Events
WELCOME TO NOOSA AND THE NOOSA FESTIVAL OF SURFING! The Noosa Festival of Surfing is one of Noosa’s great events on the Noosa calendar and Tourism Noosa is proud to be a long-time sponsor and supporter of the festival which is now the largest long-board surfing event in the world. For all competitors and spectators visiting from across the globe, we wish you a wonderful 8 days of great surfing and more! Warm regards Damien Massingham CEO Tourism Noosa
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2018 NO O SA FEST I VA L O F SU RFI NG
27 YEARS IN THE MAKING M ore than 27 years ago, a trio of Noosa surf rats decided, quite possibly after one beer too many, that it would be a good idea to establish an international surfing event on the shores of Laguna Bay. Calling on the connections they had made around the world through surfing, John Lee, John Brasen and Phil Jarratt opened the inaugural Noosa Festival of Surfing on a wing and a prayer. Over the next couple of years, they landed a major sponsor in Breaka flavoured milk, attracted a swathe of international surfing celebrities, world champions and doyens and created what would become the largest surfing event in the world*. One of the mates went back to being a painter (and a pretty good surf videographer); another took over Australia’s premier longboarding magazine; but Jarratt remained, steering the festival through thick and thin for most of those 27 years. The Laguna Real Estate Noosa Festival of Surfing has spent its quarter-century in a continual state of flux, the format always changing, sponsors coming and going and new generations joining the ranks of the steadily ageing attendees. Now in the proficient and tirelessly attentive hands of Phil’s daughters, Sam Smith and Ellie Jarratt, the festival returns to the perfect waves of Noosa’s First Point once more. Yet who would have thought all those years ago that the event would still be running, that it would now fill almost every spare minute of ‘8 Days of Pure Stoke’, or that over 900 people would flock from all four corners of the planet to compete? The Laguna Real Estate Noosa Festival of Surfing, it is true to say, has come a long, long way, and not only across the pages of
a calendar. Now, in 2018, the festival team is proud to announce Noosa Heads as one of only ten World Surfing Reserves, protected for all future generations. The Noosa Festival is working hard to become an ecologically sustainable event, each year taking a step further to help protect Noosa’s unique environment. This year will be a ‘plastic-free’ year, the event eliminating plastic water bottles from the venue with the assistance of Unitywater’s ‘Back to Tap’ scheme. Having diversified to incorporate a wide variety of disciplines, the festival is coming back to its roots, returning its focus to the simple love of longboarding – for all ages, across more than 20 divisions over eight jam-packed days of Pure Stoke, oh, and of course bringing back the ever-loved VetshopAustralia.com.au Surfing Dog Championships! In the perfect waves of First Point, on the golden sand of Main Beach and into the night at the XXXX Summer Beach Bar, we welcome one and all to the 27th annual Laguna Real Estate Noosa Festival of Surfing. *by competitor numbers
ENTER A WORLD OF BERRIES Farmgate cafe open daily try our special ‘strawberry cider ’ 8.00am - 5.00pm Paella Lunch every Sunday 1.00pm - 4.00pm
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2018 NO O SA FEST I VA L O F SU RFI NG
GREEN WAVE
“More than 430,000 tonnes of plastic waste is consumed every year in Queensland alone,” Kate says.
which have contributed greatly to disaster relief and helping those most in need when crisis strikes.
A
“This is a staggering figure, particularly when you consider its potential impact on our beautiful waterways and beaches. We believe one of the easiest ways to reduce this impact is by avoiding single-use plastic water bottles. Our 'Back to Tap' campaign aims to provide the education and resources to make it easy to ditch single-use bottles and simply get Back to Tap.”
The NevHouse will take pride of place right on the sand at First Point, and Nev himself will be hosting Unitywater’s Plastic Waste Panel Discussion on Friday 16 March.
s surfers, we are at the front line in the war on waste.
Immersed as we are in the trenches, with plastic bottles and bags floating past us in the lineup, and tripping over garbage as we walk down the beach, it is far more evident to surfers than most. With Noosa’s recent induction into the ranks of World Surfing Reserves, now it is more relevant than ever for us all to take a stand against waste. This year, the Laguna Real Estate Noosa Festival of Surfing will be stepping up once more, joining with sustainability partner, Unitywater to bring you a plastic water bottle-free venue with free fresh-water refill stations for all. “We are really proud to team up with the Noosa Festival once again and support it in becoming 100 percent free from single-use plastic water bottles in 2018,” says Unitywater’s community relations specialist, Kate Cash. “As one of just 10 world surfing reserves, it’s important we keep Noosa beautiful and we are proud to help keep it clear of plastic water bottle waste.” There is little denying that Noosa is an almost-unspoiled paradise, but this doesn’t detract from the very real need to keep it so.
NOOSA TO BE A WORLD SURFING RESERVE
N
oosa will become the tenth World Surfing Reserve (WSR), following a vote last October by World Surfing Reserves, a division of the USbased Save The Waves Coalition. Following a two-year campaign by local surfers since the dedication of the Noosa National Surfing Reserve in March, 2015, the WSR’s 19-member Vision Council voted overwhelmingly for the Noosa submission, which was accompanied by a book and video
Our many generous festival partners have all been encouraged to join us in making the event more sustainable, avoiding plastic promotional merchandise and considering their environmental impact in the private and public events they are hosting in conjunction with the festival. Opting for a more sustainable solution to previous years, devoted festival staff have voluntarily hand-stitched recycled fabric to create the 600 competitor bags required, and we are encouraging staff and visitors alike to bring reusable coffee cups and water bottles to avoid as much single-use trash as possible. Surfboard guru, Nev Hyman, will be with us all week, presenting his awardwinning NevHouse, solving two major global problems in one innovative structure. Utilising waste plastic, Nev and his team have created a range affordable multi-purpose structures,
documenting Noosa’s 60-year battle to protect its coastline from pollution and over-development, and its evolution as a world-class surfing destination. Announcing the result, Nik StrongCvetich, Executive Director of Save The Waves Coalition, said Noosa more than deserves the honour of becoming the 10th World Surfing Reserve. “The combination of diverse point breaks within a protected natural area, and the importance of surfing in the cultural fabric of the town made it an outstanding candidate as a WSR,” Nik said. World champion ironwoman and paddler Jordan Mercer and former world longboard champion Josh Constable are the official Ambassadors for the Noosa World Surfing Reserve which will be celebrated throughout this year’s Noosa
It may seem a trivial thing to buy a single bottle of water, but if all festival attendees were to do so, it would generate more than 15,000 plastic water bottles during our eight-day festival alone – that is enough to create one tenth of a NevHouse! “At Unitywater, we’re passionate about tackling the global issue of plastic waste at a local level, specifically single-use plastic water bottles,” Kate says. “We want to keep our beautiful waterways clean, free of plastic waste and to protect our local marine life from the impacts of plastic waste. One of the simplest ways we can reduce plastic waste is through change. We are thrilled to be providing a range of initiatives to help reduce the festival’s footprint.” This year, we ask you all to join us. Join us in celebrating the fantastic gathering of talented surfers, the coming together of the global surfing community and in doing what you can to keep Noosa, and the entire ocean, waste-free and beautiful. Please help make a difference – go waste-free.
Festival of Surfing and officially dedicated in March 2019. Noosa will be the third Australian WSR, following in the footsteps of Sydney’s Manly Beach (2012) and the southern Gold Coast (2015). Noosa has been selected for the decades of best practice in coastal management and protection that have resulted in its international reputation as one of surfing’s natural wonders. A WORLD SURFING RESERVE identifies, designates and preserves outstanding waves, surf zones and surrounding environments around the world, serving as a global model for preserving wave breaks and their surrounding areas by recognizing and protecting the key environmental, cultural, economic and community attributes.
2018 NO O SA FEST I VA L O F SU RFI NG
WINNING DESIGNS The sustainability theme of this year’s Laguna Real Estate Noosa Festival of Surfing extends to the trophies that will be handed out to the 115 winners and runners-up across 21 categories.
T
he Noosa Festival of Surfing has curated a reputation for providing quirky and meaningful ‘trophies’ for the successful competitors from the 8 days of stoke. This year, the Festival is pleased to have two outstanding local entrepreneurs to provide unique and exceptional awards that will take pride of place in the trophy cabinets of some of the world’s best surfers.
JAB SHOTS POSTCARDS
J
odie Bushby’s unique plywood postcards have travelled the world from Spain to Germany, France to New York and everywhere in between. Now, Jodie’s handmade, upcycled cards will continue their journey around the world when they become the newest interpretation of the trophies for the Noosa Festival of Surfing. Jodie handcrafts every postcard she sells; from capturing the photograph to sourcing the plywood and transferring the image, so providing 115 postcards for the placegetters is a big ask, but the creative is honoured and excited to take on the challenge. “It’s huge to think that a postcard I create in my little carport in Sunrise Beach could be on display on the mantelpiece of a world-class surfer for all to see,” she says. “I’m a little proud of this one.” Like most successful creative stories, Jodie stumbled across her now-popular product. While studying psychology at university, she decided to take a photography course as an elective to
break up the classes. What started as an attempt to reduce stress launched into a new passion for the Noosa local. “When I started the course I was using a little underwater point-andshoot camera, but upgraded to an SLR about two weeks in as I was really enjoying learning not only about photo composition, but how to utilise the capabilities of the camera to create even greater photographic art,” she says. “Needless to say, the photography side of things has taken over from the psychology.” It was Jodie’s mum who first suggested Jodie transfer her works onto postcards and so began JABShots. “In 2015 I started making the postcards by sourcing the plywood, finding someone with a machine to cut postcard sized pieces, making postcards and sending them to friends in Australia, the UK and New Zealand without letting them know they were coming,” Jodie recalls. “I got messages back asking what was going on, so I knew they had arrived and we were in business. “Since then I've had messages from people who've received them in places like Czech Republic, Spain, Germany, France, Sweden, America. I even found out there is one on display in an art gallery in New York!” You can find Jodie on Facebook as JABShots and visit her store JABShots at the Eumundi Markets Pavilions every Wednesday and Saturday.
ECOBLING – PLANET FRIENDLY ACCESSORIES
I
t’s hard to know where to start with Katie Johnston, the CEO and Founder of EcoBling. On the face of it, EcoBling is a range of stunning accessories made from upcycled materials. However, it is much deeper than that. EcoBling works with marginalised communities all over the world to respond to environmental concerns, social issues and natural
EcoBling Leaf Pendant
disasters to produce environmentally friendly, carbon negative and socially responsible products which are available online and wholesale. Every range is not only sourced ethically and responsibly but proceeds go towards addressing social issues including rebuilding community houses in earthquake stricken Nepal through repurposing the rubble into accessories; providing shoes made from car tyres to children in need to prevent parasite infestation; empowering ex-child brides in Bangladesh to make belts and bags and repurposing old saris into hand-woven pillow covers and rugs in India. EcoBling also partners with Indigenous Australian communities to share and celebrate the culture and wisdom of First Nation Australians through the IndigiBling range. “When I started EcoBling I really didn't know where I was heading. All I wanted to do was use my creativity and business skills to make the world a better place,” 32 year-old Katie says. "Each time we sell a piece we know we are creating a positive environmental and social impact. Seeing this keeps us striving to become bigger and bigger." Division winners of this year’s Noosa Festival of Surfing will be gifted with a Leaf Pendant which will also see 10 trees planted in African Food Forests per piece. To date Eco Bling has planted over 10,000 trees in food forests in Africa with 20,000 more soon to be planted. In short, Eco Bling is a social enterprise inspired by hope and good people and dedicated to creating a healthier and happier world. www.ecobling.com.au
2018 NO O SA FEST I VA L O F SU RFI NG
HANG FIVE BOB MCTAVISH
As the Noosa Festival of Surfing enters its next quartercentury, we hang five with locals to share their thoughts on the annual 8 days of pure stoke.
watching so many great surfers, which
I have only ever lived in Noosa, but if
really just inspires you to surf better.
you weigh up all the conditions, weather
How does the festival embrace the surfing ethos?
Is the Noosa lineup a better place to be than others as a female surfer?
and the surf breaks we have as our
Fun is the
waves on the points, we are all out there
overriding theme,
together. Most people are super
as well as catch-
encouraging of female surfing, so it's
up-with-mates
cool when some of the better surfers
time. That’s
occasionally give us waves. I think we are
Surfboard Guru
There are so many of us (girls) who surf
gaining more respect from male surfers
surfing event.
too as we all improve our skills.
Does festival time in Noosa remind you of the halcyon days?
You’ve just come 6th in the world. How do you feel your life in Noosa might have contributed to that?
Only because lots of people want to talk about the halcyon days… that keeps it on your mind. But year round I visit, and I’m sorry, there is very little to capture the past days, except the walking trail, when it’s raining and there’s no one on it!
Whilst Noosa is a
Why do you think the festival is important to the global longboarding community?
only happens a few times throughout the
It’s established as the very best gathering
which really prepares you for contests,
of longboarders, surfing one of the top
because you never know what it'll be like.
five longboard waves on the planet with
What’s your favourite thing about the Festival?
around the corner. Plus it’s a reliable event, always fun with plenty happening.
What are your personal favourite bits of the festival, or is there one particularly memorable event? Noserider, dogs, old boards, special guests, and old codgers. Plus checking
fortunate ones.
On a personal level, what does it mean to you to have the festival on your doorstep each year?
now in Noosa, and whenever there are
always been the true secret of any good
another one or two on that list right
playground, I think we are indeed the
perfect wave, it year. Therefore, I surf all conditions
I love catching up with the friends I have made from all over the world, who come back to Noosa every year for the festival.
What’s your best festival memory? I think the entire day that the junior divisions run each year. Everyone gets
It's something I look forward to - 8 days to down the tools and just hang out and surf, enjoy some live music, laughs and beverages with other like-minded competitors from across the globe!
The Noosa Malibu Club founded the festival - how important is it to still be involved? Extremely important. I believe it gives the event both a historical and local touch on what is a massive international surfing stage!
NICK VAN DE MERWE Owner, Golden Breed Surf Shop
As a local business owner, how is the festival important to your business? We regard the
out other Shapers’ ideas.
the day off school, where we will surf all
Do you think the festival adds to the sustainability of Noosa as a world surfing reserve?
day then enjoy the festival vibe that night. It's just a really fun day.
integral part of our local and overall marketing plan - it pretty much
But of course! The event puts the Reserve
GLEN GOWER Competitor
front and centre!
EMILY LETHBRIDGE
How do you see surfing’s place in our community?
Noosa Festival of Surfing as an
personifies Golden Breed’s DNA and values. It’s fun and inclusive, it’s family, it’s all ages and genders, it’s just one big, smiling, wave-riding celebration.
#6 in the world
Noosa's surfing groups help keep that
What was special / unique about growing up as a surfer in Noosa?
small coastal town feel of Noosa, it is
What do you think it gives back to the local community?
mostly a very sharing, caring and somewhat patient community!
The Noosa Festival of Surfing puts a lot
I think that growing up in Noosa just means that you'll spend a lot of time in the water. You also get to grow up
How is the surfing lifestyle different in Noosa?
of bums on seats and heads in beds. It’s a major contributor to showcasing to the wider community both from Australia
2018 NO O SA FEST I VA L O F SU RFI NG
and overseas the natural beauty of Noosa
event love spending money and they do
Heads. That flows dollars into the local
so freely in a month where Noosa is
economy, right from accommodation
traditionally quiet.
to restaurants and retail shops.
What is the importance of surfing to Noosa?
Do you see Noosa as the perfect community to host this event (as we do!), and if so, why?
Whilst Noosa’s beautiful beaches and
Noosa beaches are some of the best in the
national parks hold so much for so many,
world and attract some of the best
the incredible surf points are truly
surfers in the world, you only have to ask
unique. When they are working, they are
the competitors who keep coming back
universally regarded as providing some
each year. Our northern beaches and our
of the best surf conditions you can ever
climate make it the perfect stage to
hope for. From First Point through to Tea
showcase our area, which was recently
Tree and Granite, the legend of these
named as the 10th world surfing reserve.
waves brings a lot of admirers!
We couldn’t think of a more perfect place
What would you like to see for the future of the festival?
to host such an event.
What l’d love to see one day is that it can
What is your favourite thing about the festival?
be supported as a fully-sanctioned world
For Laguna Real Estate, the opening
longboard tour event, that can be run in
party is an absolute highlight where we
conjunction with all the existing amateur
invite all our clients and friends and have
and fun divisions but formalised,
the biggest party ever on the sand. There
rewarding the incredible talent that
are not many places where you can
competes here. Sure, we get some of the
showcase your business to clients, on the
best longboarders in the world here now
shores of one of the best beaches in the
but to crown a world champ would be
world! It also enables the Laguna team a
taking it to the next level.
week of mingling with the visitors,
OLIVIER MILLER
Principal, Laguna Real Estate This is the 3rd year you’ve been naming rights sponsor - why did you decide to come back on board? A surfing event seemed the perfect fit for us as when we originally opened, the Laguna Real Estate logo was a surfer on a board at Laguna Bay. Naturally we jumped on board and because it has been so successful showcasing Noosa, it’s beaches and other natural attractions nationally and around the world, it seemed an absolutely great way to showcase our business as well. We also love giving back to our community.
What do you think the Festival brings to the local community? Apart from putting the spotlight on Noosa’s beaches and surrounds, the festival attracts visitors from around the world and because it is a week-long carnival, it injects millions of dollars into the region. The visitors that support this
competitors and celebrities dressed in their casual attire, where we interact and occasionally sell property. We also take this opportunity to have our sales meetings on the shores in our VIP enclosure which is a most enjoyable way to conduct business. Without a doubt, the Dog Surfing competition is a brilliant spectacle and every year this event attracts more and more competitors and spectators. We love supporting the Laguna Real Estate Noosa Festival of Surfing because it is a week of sun, laughter, exercise all rolled into one.
ROSS FISHER
President, Noosa Surf Club How does the Surf Club feel about donating the beach to surfers for a whole week? Firstly, the Noosa Surf Club (NSC) does not donate their beach to a bunch of surfers ... the community via the NSC does and we fully support it. I am not sure about other relationships elsewhere ..... but as a club we support
surfers and surfing whenever we can including providing any safety gear that may assist them. Within the Surf Club we run surfing programs open for all our members and many compete at various SLS events including the Australian Championships. Surfing is a fantastic culture being both healthy, challenging and are also responsible for rescues and assisting lifesavers when required.
What vaue do you see the Festival providing to the community at large? The Noosa Festival of Surfing is now recognised worldwide and based at a World Surfing Reserve and has grown to be an event that many parts of the community love to come and enjoy. The Surf Club is very pleased to be a partner and promote healthy sport
How does the festival affect Noosa’s national recognition? The eclectic and vibrant diversity of locals as well visitors for around the globe who attend spread the message loud and clear how fabulous our home is, increasing the breadth and depth of the Noosa brand.
SANDY BOLTON Noosa MP
What are the benefits of the festival for the community? The festival brings value economically through visitation; the environment through increased awareness; and socially through diversity. It is through the many discussions, and shared values, that new partnerships are developed and furthered.
How important is it to maintain the festival in the future? Noosa’s events represent its many ‘faces’, and provide benefits as above as well as the opportunity to showcase who we are, what we do and how we feel.
What are your personal favourite parts of the festival, is there a particularly memorable event? The Surfing dogs, Family Challenge and Main Beach party all bring back those ‘kodak’ moments from growing up.
When are we going to see you compete? When I can stay upright on a board? lol
FESTIVAL FEVER Noosa Food & Wine is back bigger and better than ever with the much-loved Festival Village returning to the Noosa Lions Park. some of the visiting chefs and winemakers in an intimate setting. Local produce will be in the spotlight with guests including Colin Fassnidge, Giovanni Pilu, Matt Wilkinson, Adam D’Sylva, Shaw + Smith Winemaker, Adam Wadewitz, cheese expert Peter Gross and more. The masterclasses can be pre-booked at $20 per class ($30 for wine masterclasses).
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he Noosa Food & Wine Festival is introducing an all-new Festival Village in 2018 and Saturday 19 and Sunday 20 May will see the Noosa Lions Park come alive with the beautiful Noosa waterways as a backdrop. Festival-goers will be able to meander, explore, sit, relax and discover great food and wines with loads of unique experiences. Here are some highlights of what to expect: The Courier-Mail Producers' Pavilion: If you are passionate about food, love meeting artisan producers and want to learn chef’s skills from some of the best, then this is the place to be. The Producers Pavilion will be a sensory explosion of tastes, smells and visual delights and will be the home to some of Australia’s finest boutique producers. Sample some of the best artisan foods with free tastings or buy your own goodies to enjoy at home. From gin to yoghurt; tea to cheese; bread to bacon; and everything in between. Plus, don’t miss the experts in action with The Chef’s Skills Tables. Pimm’s Garden Party: Located in the heart of the Festival Village under a beautiful Sperry Tent, the Pimm’s Garden Party is a stylish space complete with various seating options - the perfect zone to people watch with a glass of Pimm’s! Craft Beer & Cider Corner: Hipsters rejoice – the Craft Beer & Cider Corner is your place! This is Noosa’s version of a beer garden complete with live music and DJs turning out cool vibes throughout the day. Together with Asahi Super Dry premium beer, the Craft Beer and Cider Corner will feature some of the region’s best craft brewers in action. Beers and cider include: 4 Pines Brewing Co; Balter Brewing (voted number 1 in 2018), Brick Lane Brewing Co; Eumundi Brewery; Hawkers Beer; and Stone & Wood (voted number 2 in 2018). The Masterclass Yurt: Presented by Olsson’s Salts under the canopy of a stunning Yurt, the masterclasses are an opportunity to see
Meet the Chefs: Some of Australia’s best chefs will present cooking demos on the Main Stage bringing local produce to life with their natural flair and expertise. Taste of Noosa: Enjoy tastes from some of Noosa’s best restaurants across the weekend including Arcuri, Boardwalk Bistro on Hastings, Bombetta, Embassy XO, Padre Coffee, Providore on Hastings, Sum Yung Guys, View Restaurant and Village Bicycle. Wine, Wine and More Wine: What’s a food and wine festival without great wine? Some of Australia and the world’s finest wineries will be there! Take it Slow: Be inspired by students from the Slow Food school kitchen gardens preparing food fresh from the field; meet a local farmer; stock up on local goodies from the pantry, get your hands dirty planting seedlings; or enjoy a refreshing Cooloola Berries ice cream. Live Music: Enjoy performers across two stages from early afternoon through to dusk, including DJs and bands Tijuana Cartel, Koi Boys, Funk N Stuff, The Most and more. The Essentials: Noosa Food & Wine Festival Village Noosa Heads Lions Park, Noosa Parade. Sat 19 & Sun 20 May, 10am–8pm. All-weather and cashless event. Tickets: from $30 for adults, $15 for children; a weekend pass costs from $50. Buy now! Tickets at the door will be $40. Entry to the Festival Village includes a complimentary glass of wine by Xanadu Margaret River and a Noosa Food & Wine glass. Drinks from Wineries start at $3 for a 50ml taster and $8 for a 150ml glass. Getting there: the Noosa Food & Wine Festival Bus will roam between Noosa Transit Centre, The J and Noosa Lions Park every 30 minutes from 9.30am-8.30pm. This is a cashless event so bring your debit card, credit card, phone (with mobile wallet enabled) and get ready to 'tap & go'. For the full program and to purchase tickets: www.noosafoodandwine.com.au 51
IN TOWN
MEET THE CHEFS! SATURDAY 19 MAY 10.30am Zack Furst 10.30am Tony Percuoco
Main Stage Chef’s Skills Table
11.15am Jo Barrett
Main Stage
11.30am Kirsten Tibballs
Chef’s Skills Table
12.00pm Colin Fassnidge
Main Stage
12.30pm Alanna Sapwell
Chef’s Skills Table
12.45pm Matt Stone
Main Stage
1.30pm Matt Golinski
Main Stage
1.30pm Adam D’Sylva
Chef’s Skills Table
2.00pm Matt Preston
Main Stage
2.30pm Colin Fassnidge
Chef’s Skills Table
3.30pm Olsson’s Salts & Ora King Salmon
Chef’s Skills Table
4.30pm Zack Furst
Chef’s Skills Table
SUNDAY 20 MAY 10.30am Fay Kamanis & Matty de Angelis (Padre Coffee)
Main Stage
10.30am Kirsten Tibballs
Chef’s Skills Table
11.15am Matt Wilkinson
Main Stage
11.30am Brendon Barker
Chef’s Skills Table
12.00pm Alessandro Pavoni & Giovanni Pilu 12.30pm Charley Snadden-Wilson 12.45pm Miguel Maestre 1.30pm Matt Sinclair & Paul Carmichael 1.30pm Matt Wilkinson 2.00pm Matt Preston
Main Stage
Chef’s Skills Table Main Stage Main Stage
Chef’s Skills Table Main Stage
2.30pm Jordan Toft
Chef’s Skills Table
3.30pm Miguel Maestre
Chef’s Skills Table
4.30pm Steve and Will MKR Winners
Chef’s Skills Table
IN THE GROOVE
GOODBYE SUMMER Al and Nugget love summer, especially living in our little piece of paradise, but as Autumn prepares to rear its ugly head it’s time for the guys to break up with their favourite season - and these songs should help with the heartache.
NUGGET’S SELECTIONS R.E.M - Everybody Hurts The best way to deal with a break up is to be reminded that you are not flying solo in your sorrow. This song is a guaranteed salve as it gives you the hope that literally the entire planet is suffering. Michael Stipe’s haunting vocals and magnificently crafted lyrics such as “When you're sure you've had enough of this life, well hang on don’t let yourself go 'cause everybody cries and everybody hurts sometimes”. Suffering is always more enjoyable in big groups.
Lady Antebellum – Need You Now A country music fan I am most certainly not, however Need You Now by American superstars Lady Antebellum is a dead set anthem for the
lovelorn. We’ve all been there, that special someone is finally jack of your antics and all that is left of them is a faint aroma of perfume and a slew of memories. “It’s a quarter after one, I’m a little drunk and I need you now” sums it up perfectly.
AL’S SELECTIONS Patti Labelle & Michael McDonald - On My Own This is one of the great breakup songs of the 80s featuring the wonderful lead vocals of Labelle along with the former front man for the Doobie Brothers. Ironically, whether it was the tyranny of distance, clash of work schedules, or just very bad planning, the duo did record this on their own! Patti lay down her vocals in New York while McDonald went into a Los Angeles studio to record his bit and then it
was mixed together in the production studio. Regardless, the finished product showcased their great vocal talents and achieved the raw emotion of a love finally over. A classy effort.
Carole King - It’s Too Late This is a winner on two fronts. It was lifted from Tapestry, one of the biggest selling albums of all time, and was a Grammy winner in its own right for Song of the Year (1972). When asked to describe the song, one leading music critic said “if there was a truer song about breaking up, the world isn’t ready for it.” And who was the subject of the song? According to the co-writer, Toni Stern, it was written in a day after her love affair with James Taylor ended. It would have been nice to have heard a JT response in song but it never eventuated.
Noosa’s best late NIGHT cocktail bar dance club | Australia’s top DJs Beautiful chill-out garden terrace. Available for functions and private parties.
Open from 10pm - 2am Wednesday - Sunday
18 Hastings Street, Bay Village, Noosa Heads 4567 QLD Bookings – 0414 637 534 or info@lagartolounge.com.au | www.lagartolounge.com.au
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IN TUNE
POETRY IN MOTION Fresh from performing at her first ever Tamworth Country Music Festival, local singer songwriter Ali Shield is determined 2018 will be her year. Words: Jolene Ogle Images: Jodie Modric Photography
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li Shield never dreamt she would be a singer. In fact, she had started a career working with animals before realising her true path laid in music. Born and raised on the Sunshine Coast, Ali grew up in a boisterous household as one of seven children. She was born following the death of her sister, Jessi, and Ali says Jessi has always been a huge part of her family life with her older sister inspiring a lot of her poetry and music. "I was born just after the passing of my older sister. We always talk about Jessi and she's a big part of our family," she says. “I started writing when I was about nine and used to just write poetry. My nana was a huge country music fan and when she passed away it tipped it off and I wrote lots of poetry.” It wasn’t until she was 16 that Ali combined her written words with song and her future career was born. “I started learning guitar and that’s when I started turning the poems into songs,” she said. “I never imagined singing; I never thought I had a good voice. I thought people were just born with that. “When I started playing guitar I was struggling a bit with school so I would go to Mum and Dad and ask if I could play a song for them. It just took off from there. “They were so encouraging, even though they thought it had all come out of nowhere.”
Ali began to let slip from her heart her deepest feelings and emotions, masterfully turning them into sweet, soft songs that would evoke emotion in all who listened. Her first gigs were performed for family and friends in her lounge room before she moved onto open mic nights where her older brother Nick would sit next to her for support.
strings and piano and it was perfect.” Ali has since released her EP, The Lounge Room Session, in honour of all the times she played for her parents in their living room. The EP is a collection of heart-felt songs that explore the feelings and emotions of growing up through Ali's unique form of storytelling.
“I can now play without Nick sitting next to me,” she laughs. “But I really love the great support from my whole family.”
Ali’s unique sound is soft and emotional, perfect for the cool coastal Noosa lifestyle. In her own words, “My music is my story, a window to my soul.”
“MY MUSIC IS MY STORY, A WINDOW TO MY SOUL.”
Ali's music has been described as a way of painting a picture of life – the struggles, triumphs, heartbreak, loss and love. Those who listen to her music say you will hear the unspoken promises, the silent prayers and the whispers of love.
It wasn’t long before the 21-year-old had a collection of songs to her name and decided to record a demo CD to offer to venues in the hope of booking a gig. Destiny had a different plan when Golden Guitar nominee and professional musician Benji Pocock from Vibe Tone Studios saw the talent in Ali and encouraged her to record her first EP. “I went in to see Benji at his studio in Pomona as I had done a raw demo with him a few years ago and now wanted to do something more professional,” she said. “I did a cover and he said ‘we need to make this an EP’. “He was amazing and took it to the next level. He played guitar on the EP and got 53
Follow Ali on Instagram, Facebook and visit her website www.alijadeshield.com to keep up to date with her latest gigs. To catch Ali live, visit the Sunshine Coast Airport terminal from 29 March where she will be playing in the Easter Live at the Terminal series.
Win!
To win 1 of 2 copies of The Lounge Room Session, simply subscribe to the IN Noosa Magazine e-newsletter at www.innoosamagazine.com.au
Autumn 2018
IN SPIRED
FOLLOW THE TRAIL A spark of inspiration in the Land of the Long White Cloud led three local poets to create the Sunshine Coast’s first Poetry Trail. Words: Jolene Ogle / Images: David Peart
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n the words of local poet Deanne Lister, “solitude is not loneliness, on the contrary – it falls like a warm cloak over the shoulders of the wearer giving a feeling of comfort and contentment”. Deanne urges us to see solitude as a chance to go off on holiday in our minds, to let the senses feel and the imagination roam - and the new Sunshine Coast Poetry Trail is the perfect place to find this sought-after solitude. The trail was created by Deanne and her fellow ‘Poeticats’ Judith Bandidt and Lyn Browne and is made up of three art installations: one in Little Yabba Creek in Kenilworth; another at Russel Family Park in Montville; and a final in Maleny. The artworks are each inscribed with excerpts of poetry inspired by the very location on which the art sits to create a living and breathing art form that seamlessly combines poetry, people and place. Poetry Trail creator Judith said the aim of the trail was to embed poetry into the environment in a way that allowed people to connect with and appreciate the surroundings through written and sculptural art. Judith was the first to float the idea with her fellow poets after a visit to the small town of Katikati in New Zealand. While waiting to fill the car with fuel, Judith noticed a signpost that read “Haiku Pathway”. Intrigued, she wandered down the beautiful path that features large stones with haikus chiseled into the rock.
Creek in Kenilworth; stone, wood and steel worker Wayne Markwort created the three monoliths that stand proud at Maleny; and visual artist Wayne Smith created the creekside installation at Russell Family Park in Montville. Each art piece is inscribed with words from a poem written by Judith, Deanne and Lyn. For Judith, the poetry trail is a chance to really experience the truest form of poetry by connecting people to the place and the words written by the poets.
Sculpture: Wayne Markwort, Maleny Poem: The Milking's Done, Judith Bandidt
When creating the trail, the Poeticats realised entire poems wouldn’t fit on the artworks so they introduced a unique experience with audio recordings of the poet reading the entire works to accompany the installations at Montville and Maleny. Accessible by scanning a QR code onsite, the audio provides a multisensory connection to the poetry and the environment upon which the art installations sit. While the artworks feature excerpts from six poems, the prolific poets have created more than 120 poems inspired by the local environment. The remaining poems are available in a book, On The Poetry Trail: Hinterland, which is the perfect accompaniment when embarking on the Poetry Trail. As Deanne writes in the book: “it is one thing to sit in a quiet space and read poetic thoughts, but it is quite another to stand in the place that was the direct inspiration.
“I thought, wouldn’t it be wonderful to have that on the Sunshine Coast,” she recalls.
“Then you know exactly how the poet felt when he or she wrote those words,” she said.
The three women took on the project and a grant from Arts Queensland meant they could engage artists to create the sculptures that would form the home for the poetry excerpts.
“On the Maleny trail, the first poem is Lyn’s Black Cockatoo and it’s amazing because I was out there and, almost on-cue, the black cockatoos came screeching overhead,” Judith said.
Metal worker and sculpture Barry Smith created the brushed stainless steel Buttress root that stands at Little Yabba
“Further on, I was standing where Deanne’s poem Solitude is and just a beautiful sense of calm came over me.” Launch of the Poetry Trail, Yabby Creek Kenilworth Buttress Root Sculpture by Barry Smith
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IN SPIRED The Poetry Trail allows poetry lovers and nature enthusiast to connect with the environment around them, to find inspiration in it as well as connect with the poet who created the words. As Judith writes: “in creating a poetry trail for the Sunshine Coast Hinterland, (we have) explored the symbiotic relationship between poetry and the environment that brings out the best in both worlds. Here, poetry is the voice and sculpture is the artistic medium that carries the message.” You can find the Poetry Trail map, read the history of the poets and some of their works and order a copy of On The Poetry Trail: Hinterland from the Pentepoets website www.pentepoets.com/poetry-trail
Win!
We have a copy of On The Poetry Trail: Hinterland to give away to one lucky reader. To enter, subscribe to IN Noosa Magazine's e-newsletter. www.innoosamagazine.com.au
The Poeticats: Torty, Lyn Browne; Ginger, Judith Bandidt; and Tabs, Deanne Lister
her name is running water and she smooths the stones that line these shores she is her father’s daughter and when the wind blows east she heeds the whistling call to cross the gentle river riding swiftly to the north with quick horse and old hawk hair lashing at her fresh face sees it all in wisps of light and shade turtle tracks to the ocean lone kangaroo on the tall dune and in her eyes of cerulean blue the most magical of fables following her heart to the headland double island point jewel of the north shore dancing on her longboard syncopated style elegance defined over gliding ray and diving fish old hawk swooping in on silver fin before flying home to noosa on the ever changing winds
Nekita Roberts @theaustralianpoet www.theaustralianpoet.com
Sculpture: Wayne Smith, Montville Poem: Time Warp II, Lyn Browne 55
Autumn 2018
IN FASHION
Fashionable U LTR A
T
We will see this colour pop up throughout the year and you may see it teamed up with another trending shade of yellow called Meadowlark. This mustard must-have must be worn cleverly. Very pale skin should avoid this colour, medium tones can get away with it in florals and patterns and darker toned skin can wear it as a bold statement. Boom Shankar have nailed this colour combo for men and women in their latest range.
he fashion fraternity love a colour forecast and in 2018 we see some bold colours that might surprise you.
The Pantone colour of the year is Ultra Violet. Expect to see this regal colour in all its glory in velvet, sheers and shoes. I asked Cindy Vogels, local Fashion Designer and stylist for the stars (including Lady Gaga) to create some garments using this rich, royal hue. And deliver she did!
Other hot to trot colours for the year include Cherry Tomato, Ash Rose, Sailor Blue and Coconut Milk white.
Pink lavender is a close relative that will pop up in your favourite fashion houses. Palace Blue is another cool colour to seek out and stay on trend but the cool colours are just a small part of the current fashion game.
KEEP THESE TIPS IN MIND WHEN DRESSING IN THE MONTHS AHEAD:
In the Autumn issue I have chosen to explore a trending colour that makes me think of falling leaves and colour changing trees – Spiced Apple – it’s a deep red, almost rust colour that can be carried off by most skin tones. To make it more wearable some fashion designers have opted for a more burgundy tone.
•G o for bold florals and mismatched patterns - eccentric ensembles are forcing us out of our comfort zone and you’ll love it. • Transparent and sheer dresses, skirts and shirts are going to make us wish we worked out harder over summer. • Pastels are a key trend but wear the right pastel for your skin tone. • Wide leg pants in floral, polka dot or stripes are wardrobe staples and super flattering for all figures. • The boho babes will rejoice – fringing is so 2018 man!
x e i l r a C
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Autumn 2018
Fashionable U LTR A
B E AU T IF U L C L O T H IN G F O R W O M E N T H R O U G H A L L AG E S A N D S TAG E S O F L IF E . 50 Mar y Street Noosaville | Monday-Saturday 9am - 5pm | Sunday 9am - 1pm Par king behind the store | 180 0 80 4 776 | w w w.zephyrloungewear.com | w w w.noosanet s.com
IN FASHION
Raw Eighties
Teal Mesh Mini Dress by Cindy Vogels of Racy & Lucky. Teal Velvert Scrunchie by The Retro Cloud. Earrings by Ajie
AUTUMN TRENDS ARE A BLAST FROM THE PAST: A CINCHED WAIST, SHOULDER PADS AND OVERSIZED SLEEVES
CREATIVE DIRECTOR Carlie Wacker @worldofwacker HAIR Louise @surrenderdorothyhairsalon MAKEUP Ange Purchase @photo_finish_makeup MODELS Tahlia Smith @tahliasmithh Justin Brewer @juzbrew PHOTOGRAPHY Paul Smith @paulsmithimages LOCATION Noosa Valley Manor @noosavalleymanor
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Autumn 2018
IN FASHION
INSPIRED BY THE COLOUR OF THE YEAR DESIGNER CINDY VOGELS CREATED THIS ULTRA VIOLET SHOWSTOPPER
Ultra Violet
Resort-inspired red carpet ensemble by Cindy Vogels of Racy & Lucky Shoes by Spendless at Noosa Civic Earrings by Ajie
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IN FASHION
Bamboo Beauty
Tie dyed bamboo swimsuit, beach kimono and head wear by Cindy Vogels of Racy and Lucky Jewellery by Ajie
LUXE AND ECO-FRIENDLY BAMBOO IS A BEAUTIFUL FABRIC TO WEAR IN AUTUMN
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Autumn 2018
IN FASHION
INSPIRED BY NATURE, SEEK OUT DUSTY PINK AND NILE GREEN AND TEAM WITH ECOFRIENDLY JEWELS
Naturally Cool
Justin wears top and pants by Factorie and shoes from Red Zoo at Noosa Civic Tahlia wears top and skirt by Zephyr Lounge Wear Shoes by Holster Both wear jewellery by EcoBling
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IN FASHION
Chuckles and Boo Sheer Beauty
Boho-Luxe fashion for every woman
Justin wears shirt and shorts by Mensroom by Cottonworx and shoes from Red Zoo at Noosa Civic Tahlia wears shirt and pants by Chuckles & Boo and shoes by Holster
Italian Silks, Linens & Exclusive Handmade Vintage Pieces
WEAR SHEER FABRICS, FRESH WHITES AND FLORALS IN AUTUMN
Shop 3, Da’Vos Building Thomas St, Noosaville www.chucklesandboo.com
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Autumn 2018
IN FASHION
RELEASE THE INNER GYPSY WITH ECLECTIC PATTERN, PRINT AND FABRIC SPICED APPLE IS A KEY COLOUR TREND
Gypsy Heart
Clothing by Boom Shankar Jewellery by Ajie
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IN FASHION
EMBELLISHMENTS AND DAY SPARKLES BRING THE BLING TO AUTUMN
Luxe Autumn Life Swimsuit by Jets Kimono by Czarina Jewellery by Ajie Shoes by Holster
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IN FASHION
Meadowlark Man
Australian & Exclusive Dutch Labels
Shirt and shorts by Boom Shankar Shoes by Red Zoo at Noosa Civic
MEADOWLARK IS THE MUST-HAVE COLOUR FOR MEN AND WOMEN
Mavi Jeans | Noa Noa Moss & Spy | LTB Jeans Nikel & Sole | Sandwich Sacha Drake | One Season Kompanero | ZK shoe Jac & Mooki
110 Poinciana Ave, Tewantin Phone 07 5470 2641
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Autumn 2018
IN FASHION
BOLD BLUE, YELLOW AND RED IN LAVISH SILKS – AUTUMN IS LOOKING LUXE!
Suits and Silks Justin wears suit shirt and tie from Mofo
Tahlia wears shirt and skirt from Domini Design and jewellery by Ajie
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IN FASHION
FASHION FUTURIST J
What do you get when you cross a fashion designer with a futurist, environmentalist, activist and performer? Carlie Wacker meets the man behind Athan Jon.
onathan Pampling is everything the fashion industry needs right now. A champion of unique, sustainable fashion and a leader in a new wave of fashion performance art. He is teaching us to think outside the traditional and trend focused industry and to find sustainable and ethical ways to experience fashion.
to inspire others to participate in fashion at ground level with a hands-on approach. This promotes the saving of electricity which keeps the creations energy efficient. It’s sustainable fashion with an avantgarde twist.
His motivation certainly doesn’t come from trends and he finds himself completely uninspired by them. Instead his muse is Mother Nature, everyday life and the future of fashion and our planet.
“My clothing has always had a sustainable element,” he said. “In the beginning it was vintage fabrics that drew my attention and buying secondhand fabrics to keep things cost effect. These days "sustainable" has become a bit of a buzz word and quite trendy. But there's all levels of sustainability. Secondhand, thrift and waste are the
His work as Athan Jon bursts with the fantastical: theatrical creations based on post-apocalyptic, primitive tribal and futuristic subgenres.
Athan Jon is a champion of fashion performance art where models become characters and the catwalk is a stage. He feels this way he can more effectively share his environmental message.
“Who knows what we will be wearing in years to come, we need to explore and demonstrate possibilities now so we can implement change and plan for a better and positive future in design and fashion.”
most sustainable of materials to use. Bamboo and organic cotton are on the lower end of sustainability. These fabrics as great as they are a more of a 'baby food' approach to sustainable fashion. I opt for more of a 'solids' approach by aiming and implementing the best and most sustainable ideas to design with low impact to our natural world,” he says. For a visual explosion of the senses follow Athan Jon on Instagram @Jonathan_Pampling.
TOP TIPS FOR A MORE SUSTAINABLE WARDROBE: • Look at what you already have and what can be altered or redesigned • Choose good quality clothing when buying new to increase longevity • Seek out thrift and secondhand stores • Embrace clothes swapping • When buying clothes look at versatility - sleeves, hem lines and trousers can all be altered to short sleeved, tops and shorts
Athan Jon’s approach to fashion takes ethical and sustainable to the next level. He uses recycled materials to produce all of his designs and creates to encourage long wear, low upkeep and sustainable evolution of each garment with low impact production. I can vouch for this as I still wear an Athan Jon dress he made for me in 2006.
• Have a small manageable amount of clothing • Overwashing can weaken and decrease the aesthetic appeal of clothes. Sun dry and air out on a clothesline. Let the rain cleanse your garments.
Furthermore, this magical artist is going through a 'no sewing machine' phase
• Dye garments to reinvent them
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Autumn 2018
IN SYNC
PRECIOUS TIME
Time is a precious commodity and a handcrafted watch can be so much more than a time-keeper: it can be a treasure, a fashion statement and, if you choose carefully, a valuable investment. Words: Jolene Ogle Images: Dave Gleeson & Supplied
For many of us, time is something we often struggle against. But, as a small piece of poetic justice, it’s the machinery keeping time that can offer the remedy for our troubles: the timeless intricacies of the handmade watch can return us to the romantic relationship we once shared with time.
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n a fast-paced, high-tech modern world, one thing we are obsessed with is time - it is something we never seem to have enough of; it’s always running out, we want more of it, we want it to slow down, we want it to speed up and we want to rewind it.
IN Noosa Magazine
A watch can be an “I love you”; a “welcome to fatherhood”; or an “I can’t wait to marry you” – it can be a heartfelt gift destined to become a treasured heirloom enjoyed by generations to come. For Define Watches’ owner Peter Petzold, his fascination and love for fine, handcrafted timepieces began when he was gifted his
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first Omega watch at the age of ten. Spend just ten minutes with Peter in his Quamby Place store and you will also develop a deep appreciation and admiration for the skill and craftsmanship poured into each timepiece that graces his shelves. Along with his wife, Dr Lydia Dalle Nogare, Peter imports only the finest quality watches, often hand made by Europe’s leading independent watch makers. Take for example Jochen Benzinger. This talented watch ennobler can take the most sophisticated watch movement and transform it into an intricately sculptured artwork. Benzinger’s creations are unique, offering a bespoke service for design and manufacture of custom timepieces.
IN SYNC • Be made from gold, titanium, platinum or other special materials
Watches from D.Dornbluth and Sohn are all crafted and finished by hand in the tradition of the old Swiss and German masters without computers or machines, along with Moritz Grossman watches that are also made only by hand. There is no mass production in sight, which is clear through the quality and elegance of each watch. Even the timber box that houses the watch has been made by hand. Peter and Lydia say the key to picking the perfect watch comes down to what purpose you need the timepiece to serve. Whether it’s an investment, future heirloom or a functional piece, Peter and Lydia share their tips for picking the perfect watch.
• Have a patented or unique movement inside, one designed in-house by the manufacturer is even more desired • Be a limited edition release with only a few made. Lydia also says a watch that is handmade by a small company on the rise is a sure sign of a great investment. Suggested brands: • Moritz Grossman • Bezinger
INVESTMENT
Like shares, a good quality watch can increase in value and become a desired investment for the savvy watch enthusiast. When choosing an investment piece, Lydia recommends the watch:
Suggested brands: • Sinn • Dornblueth & Sohn • Hentschel
FASHION
Those who simply love the function or look of a watch on their wrist can select a range of watches to suit their needs. Peter recommends staying away from precious metals as they’re not designed to be worn everyday and may scratch if hit against hard objects. Suggested brands:
• Armin Strom SINN – The Sinn U1SE in steel is perfect for everyday wear or as a great investment piece.
quality-made, preferably by hand by an independent company.
HEIRLOOM
Peter says an heirloom can be the best quality watch you can afford at the time or one that also fills the qualities of an investment watch. The watch chosen as an heirloom can vary significantly depending on who the watch is for, budget and the occasion for the purchase. Peter recommends always choosing a classic watch with a timeless look and
• Sinn • Mühle-Glashütte
HOT TIP
First-time investors or those wanting a good quality, well-priced watch, are best to look out for Sinn watches, according to Peter and Lydia. The brand is on the rise offering good quality watches to the market with watch enthusiasts flying from Asia to buy the best from Define Watches.
LUXURY RESORT WEAR
An eclectic array of fluid silhouettes, intriguing prints with an effortless Bohemian vibe
NEW STORE NOW OPEN
Opening Hours: Mon – Sun 9.30am - 5pm 4/5 Hastings St, Noosa Heads www.czarinakaftans.com.au @czarinanoosa
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Autumn 2018
IN FASHION
Fashionable
05.
ULTR A
03. 06.
04.
08.
07. 01.
02.
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1. & 2. Mummy and Me swimsuit, Sunhaze Australia @sunhazeaustralia | 3.Camilla dress, Noosa Juniors 5474 5577 | 4.Maggie sandal & 5.Snapdragon Baby Doll Romper, Sadie Baby @ sadie_baby | 6.Salt Water sandals; 7. Laguna Bay Original shirt & 8.Scotch & Soda shorts, all from Noosa Juniors 5474 5577 | 9. T-shirt; 10. Patagonia boardshorts & 11. Patagonia cap, all from Underground Surf | 12. Armin Strom Blue Chip Chronograph watch, Define Watches 5447 4643 | 13. Socks and Daily Face Care Taipan for Men @taipanformen
Flawless airbrush makeup – Mobile to the Sunshine Coast
PHOTO FINISH MAKEUP creates fun fashion, special occasion and personalised bridal looks as individual as you. We believe makeup should not only enhance your natural beauty, but also give you confidence for your occasion. Whether the look be natural, modern, moody, vintage or edgy, rest assured it will be lightweight, beautiful and flawless. Contact Ange: 0450 597 139 www.photofinishmakeup.com.au
IN Noosa Magazine
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IN FASHION 15.
19. 17. 20.
14.
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14. Laylah jumpsuit, Wyse, 5415 1150 | 15. Patent clutches, Liv and Milly @livandmilly_ | 16. Recycled Glass and Off-Cuts Necklaces, EcoBling @ecobling.com.au | 17. Printink Studio scarf, Stitch Piece Loop 5447 2760 | 18. The Retro Cloud scrunchee, 0419 760 771 | 19. Mavi jeans, Domini Design 5470 2641 | 20. The Travelling Kimono Tshirt, @ thetravellingkimono | 21. Bensimon sneakers, Stitch Piece Loop 5447 2760 | 22. Sinn quartz collection, exclusive to Define Watches 5447 4643 | 23.Cork clutches, Eco Luxe | 24. Minima Handcrafted Keyring, Stitch Piece Loop 5447 2760 25. Look At Me earrings, Ivy Dayelle @ivydayelle | 26. Each to Own earrings, Stitch Piece Loop 5447 2760
Loreal Colour Trophy Qld finalist
Hair to match skin tone, face shape and lifestyle. Colonial Resort, 239 Gympie Terrace Noosaville QLD 4566 | Phone:(07) 5449 9811 View our work on Facebook & Instagram
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Autumn 2018
INSPIRING IN THE SALON
Autumn is upon us and while the leaves don’t always change colour, your hair should, according to some of Noosa’s best hairdressers. Words: Jolene Ogle Images: Supplied
FRESHEN
UP!
T
here’s nothing like a new season to make you seek a fresh change – from new fashions to freshening up your hair. We sought advice from Surrender Dorothy owner Lou Turton and The Refinery Hair Salon owner Jaime Brown on all things colour and care.
Autumn BE SP E C TAC U L AR T H IS
C H E C K OUT OUR GREAT RANGE - I N STORE T ODAY! NOOSAVILLE
PEREGIAN BEACH
14/18 Thomas St Noosaville, QLD 4566 (07) 5473 0008
4/220 David Low Way Peregian Beach, QLD 4573 (07) 5471 2399
IN Noosa Magazine
www.optionseyecare.com.au
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IN THE SALON
COLOUR ME PRETTY
Lou of Surrender Dorothy said the change of season was the perfect time to refresh hair colour and celebrate a change in tone.
CARE FOR CURLS
Sculpting curly and wavy hair to intensify curls, combat frizz and boost shine can help control and manage harassed hair. Wheat protein and organic aloe infused styling cream such as Be Curly. Aveda expands when hair is wet and retracts when hair is dry to intensify curls and waves.
BLONDE PEACHY AS
In summer, we go for the brighter, cleaner and more pearlised blondes and then in autumn, it tends to be toned down. As clothes become softer with warmer tones and your tan fades, blondes should look to put in low lights and interesting peach and pink tones.
BRUNETTE COPPER TONES
Brunettes should go for the balayage effect, giving the ends a little more caramel, copper or red as those tones tend to enhance natural features. Consider just applying balayage around the face to work wonders.
REDHEAD NATURALLY VIBRANT
Red hair is amazing and autumn should see the enhancement of natural colour and copper tones rather than going lighter. Go for more natural tones, enhancing them and use highlights to make the natural colour a little more vibrant.
CARE FOR HAIR
For The Refinery Hair Salon’s Jaime Burns, it’s time to focus on nourishment and putting life back into summer’s sun-drenched locks through quality products.
SMOOTH IT OUT
Autumn is still quite humid so to help keep the humidity from the hair and to create a smooth look with shine, try Smooth Infusion by Aveda.
GOODBYE BAD BLONDES
Eliminate unwanted warm tones in your blondes to keep it clean and feeling fresh in between salon visits. Blonde Angel Wash and Treatment by Kevin Murphy has to be by far the best blonde shampoo and conditioner out there on the market! Now that’s a statement!
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...AND ALL OUR WONDERFUL GUESTS WILL BE R E WA R D E D W I T H A F R E E T R E AT M E N T W I T H A N Y C O LO U R S E R V I C E * At The Refinery Natural Hair Industry we support the use of cruelty free, environmentally responsible & natural hair care products by Aveda & Kevin Murphy.
SULPHATE FREE | PARABEN FREE | CRUELTY FREE *T&Cs apply. Contact salon for details Valid until 30th June 2018
PH. 07 5447 2262 E. INFOTHEULTIMATEFLORIST.COM.AU
WHERE WE STRIVE TO REFINE YOU CURLY HAIR & COLOUR SPECIALISTS | INTERNATIONAL STYLISTS
SHOP 12B, LANYANA ARCADE, NOOSA HEADS OPEN MON TO FRI 9AM 5PM & SAT 9AM 2PM
SHOP 18 / 91 POINCIANA AVENUE, TEWANTIN PH. 5449 9165 salon@therefineryhair.com.au
THE.ULTIMATE.FLORIST.NOOSA
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Autumn 2018
IN TOUCH
CHOOSING THE RIGHT MASSAGE FOR YOU Words & Images: Katrina Thorpe overwhelmed by work and life; and if you train hard or play sport or have a physicallydemanding job, you need a different type of massage to relax and release muscle tension.
Y
ou may think that all massages are the same, pop a bit of oil on the skin and rub the muscles. What most people don’t understand or realise is that there are hundreds of styles of massage and each has its unique way of helping a person with what they need. Some people need a nurturing style of massage for mental health, suffering from stress, anxiety, depression or feeling
IN Noosa Magazine
Massage can be beneficial when you are recuperating from illness, but not when you have the flu, a cold or cough as your body needs rest, not a massage. Massage therapy is about the physical, mental and emotional experience and works with three aspects of the body at the same time. Each aspect plays its part in helping the other two areas to totally relax: massage starts with the physical body as the therapist’s skilled hands work their magic and the body relaxes; the mind then has permission to switch off; and in
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turn, the emotions are signalled that ‘all is calm with the mind and body’. Communicating how you feel before a massage and understanding the massage styles offered should result in receiving the best massage for your needs. Massage therapists can’t read your mind, however, they can read your body. A lot of people think they need firm pressure or it’s a waste of time - ‘the no pain no gain’ type of thinking - but it depends on why you are having a massage as to the style and pressure you need to achieve results. Firm massage is best suited to athletes or those that suffer from tight areas that cause imbalances. It’s really important to understand that when you require a firm massage like remedial or deep tissue that you seek advice from a medical practitioner who will diagnose your problem correctly and also that you see a skilled, qualified
IN BLOOM massage practitioner trained in this style of massage. Working with your body over a period of time (6 to 12 weeks, with a massage once a week) is what will achieve results.
Love it and Leaf it
Having a firm massage when your mental health is suffering may be read by your body as more stress, thus triggering your emotions to believe that something is wrong and mentally you won’t relax, nor will your muscles. For any mental health related relaxation, you need a massage that will nurture and soothe your body and mind so that you feel at peace and your mind can let go of the stress. Having a medium to lighter pressure massage is far more beneficial for relaxation to help with mental health such as stress, anxiety, lack of energy, feeling tired, run down or over worked. Whether for relaxation or to address issues within the body or mind, massage can provide the perfect solution to modern day stresses. The key is finding the right fit for your needs.
W
e may not have the fiery foliage of our southern neighbours but you sure can expect subtle seasonal changes as Autumn sneaks up on us. While the swell picks up, daylight begins to dwindle and evening aromas tickle the senses, mother nature begins a whole new cycle and with it comes all the joy of many and varied flowers and foliages...
TREATMENT TIPS • B ook a spa treatment for the first day of your holiday as this will help slow down your mind and body and get you in a relaxed holiday zone where you will feel so much better for the rest of your stay.
Foliage is the new flower, with such incredible tones, textures and vase life, who wouldn't want a home filled with lush varieties of bunching ivy; pittosporum; amazing Magnolia with their glossy green tops and velvet brown bellies; gum with its smokey hues and many varieties makes choosing difficult. Giant monstera leaves and ginger leaves also make for a dramatic feature when on display.
• I f you really need to relax, book a 90 minute massage as it’s hard to relax in 60 minutes and cost wise it’s far better value. • M ake it worth the effort by arriving early for your treatment and allow time to relax after a treatment. Giving your mind and body time to slow down gives you a head start to relaxing and enjoying the benefits of your treatment as well as the spa gardens or facilities provided.
Flowers such as Asters, Easter Daisy, Lisianthus and Irish Bells for something different – and Europena Tulips are looking gorgeous as ever. Don't be afraid to mix it up, have a play with some gorgeous leave or the elegance a bunch of tulips can bring just on their own. All these beauties and more will be available from The Ultimate Florist through the coming months.
Acupuncture Chiropractic Massage Physiotherapy
Have a beautiful Autumn everyone, from all of us here at The Ultimate Florist, pop by any time and don't forget to smell the flowers. X
Counselling Reflexology
Take a deep breath, relax & reconnect Gift Vouchers, Senior Longevity Vouchers & Essential Oils available 6 Mary Street Noosaville Ph: 07 5473 0724
Online Booking available www.kansha.com.au
kanshanoosa
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Autumn 2018
IN SHAPE
KICKIN’ KIDS! T
hese days more and more kids seem to be sitting indoors staring blankly at their computer screens, watching television or playing computer games, instead of being active outdoors. This is not pointing the finger at every single child, but us as adults really need to take control to motivate and inspire the young ones to get back into being active, being out in nature and simply just moving more. And autumn is the perfect time to do so! I personally believe that exercise should be fun, for both the mind and the body. And by keeping it enjoyable and not too serious, we form a positive relationship with exercise; therefore being more inclined to keep it up. As soon as exercise loses that fun appeal, we tend to get bored with it and don’t want to do it anymore. That’s just human nature. So as well as keeping ourselves keen, we need to make exercise a positive and fun experience for the younger generation too. We need to inspire them to create a healthier, more active lifestyle that becomes a natural pattern, so they are able to intertwine it into their everyday life and make it a routine that they can carry on throughout their lifetime.
Get your kids off the screens and into the outdoors to boost their body and brain. Words: Erin Yarwood
and surfboard hire places to choose from. Why not get the whole family into it for the perfect family weekend activity!
exercise happens naturally!) and I always
SPORTS
extremely important for kids too.
There are so many options for boys and girls when it comes to sport: all the ‘footballs’ including AFL, Rugby League, Rugby Union, Soccer, even Touch Footy; or Cricket, Rowing, Baseball, Gymnastics, Martial Arts - the options are endless. A lot of sporting clubs even allow kids to have trial days so they can ‘try before you buy’ to see if your littlie is actually keen to pursue that chosen sport. If they’re not into team sports, try Swimming, Athletics, Horse Riding or another solo activity that still has fitness, skill and competition.
end each class with at least five minutes of meditation – as I believe relaxation is The Queensland Government has provided a $16,500 'Game On Queensland' grant to Noosa Council through the 'Embracing 2018 Legacy Program' and E-Fitness is one of the local businesses currently involved in the Active Teens Program for 13-17 year olds which is being run by the Noosa Council as part of this funding. It’s an awesome initiative that offers reduced or free exercise programs to keep local teens active. The activities range from fitness classes, stand up paddle boarding, cycling, boxing, yoga. To book your teens into any of the
FITNESS If you are after a more specific form of exercise for your child, contact local gyms or fitness centres to see what they have on offer. I teach weekly kids fitness classes at E Fitness in Cooroy, mixing the classes up each session to keep it fun, interactive and exciting. The exercises in these classes include circuits, kickboxing, Pilates, Metafit, cycling, running a muck (this
‘Active Teens’ Program check out the council website for what is on offer. So if you feel as if you may be fighting an indoor, uphill battle with your kids being sucked in to the technological realm of slight laziness, you can stop it. Be the leader, take control, motivate and inspire your kids to get out and be active. Even taking the dog for a walk is a perfect start.
There are many ways in which we can motivate kids to become more active these days and we have so many fun and interesting activities around the Noosa area to choose from. We are a little spoilt for choice around here! Below are just a few ideas to get the juniors jumping around:
BEACH Noosa is renowned for its amazing calm, beautiful and safe beaches. If your child has yet to give surfing a go, spend some time wave gazing and see if it makes them want to wax up a board and get out in the waves! There are numerous surf schools
f e b , n u f e v a h , e Get outsid IN Noosa Magazine
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it!
IN SHAPE
#1
THE AUTUMN FOURSOME Try these foursome exercise combinations to have you jumping out of your skin this season! I have designed these simple exercise progressions to be easily performed along the Noosa River, in the nice fresh autumn air.
#2 45 second wall sit
10 second moving sprint
20 wall pushups
10 moving squat jumps
12 plank ‘high fives’ tapping wall
10 seconds travelling plank
10 deep squats with jump/tap onto wall
10 alternate walking lunges
4 exercise progressions; 4 exercises in each round; 4 simple ‘pieces of equipment’ found along the river; Complete each round 4 times through
repeat x 4
EQUIPMENT
repeat x 4
#3
Footpath | Wall or Tree | Bench | Grass Area
#4
20 alternate step ups
30 second alternate side shuffle (low)
10 pushups – hands on bench 20 alternate tap backs from bench
10 alternate hand to elbow plank
45 second plank – feet on bench
4 whole length sprints – jog back
repeat x 4
repeat x 4
20 walking squats
NEW PILATES AND WELLNESS STUDIO NOW OPEN IN NOOSAVILLE! Pilates Reformer / Pilates Mat / Cardio / Barre / Yoga Group and private sessions available. Book a class through our website at noosaflow.com
NEW C L IE N T S P E C IA L
s in A ny 3 cl as se 2 w ee ks fo r
$60
BOOK NOW! www.noosaflow.com
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203 Gympie Terrace, Noosaville
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info@noosaflow.com
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Phone: 5442 4570
Autumn 2018
AskT H E
IN THE KNOW
EXPERTS So often we see a look we love in the glossy pages of a magazine but it can seem impossible to create the same style in our homes. It never comes together or the colours are all wrong. Luckily, the experts are here to help. Words: Jolene Ogle Images: Supplied extraordinary beachfront properties in the Noosa, Sunshine Beach and Little Cove areas.
L
uxe homewares store, The Alfresco Room, will host a special styling event for budding stylists aspiring to an
Insta-worthy home or just wanting some cohesion throughout their living spaces. Bring along your list of questions to the “Style your Space” event where you can chat to local designers Nina Caple and Bindy Ward of Anchor and Belle who will share their expert tips on how to achieve a luxe look within your budget. Originally from Melbourne, Nina and Bindy are now based in Noosa where they are lucky enough to work on some
Practicing out of their boutique design and styling studio, the duo is driven by the principal of relaxed and easy living. Their look is unpretentious and simple, tapping into the iconic Australian ethos. As Bindy explains, “connecting with the landscape and bringing beach lifestyle to the fore is Anchor and Belle’s specialty.” Bindy and Nina believe the design process should be enjoyable and stress free and they’re excited to share that with everyone at the special Q&A styling event. From AirBNB operators wanting to create a competitive look to individuals wanting interior decor and styling advice, this event is not to be missed. Event-goers will be treated to all the expert tips on styling their homes before perusing the
stunning shelves of The Alfresco Room for inspiration. DON'T MISS: The “Style your Space” event will be held on Thursday 3 May from 6-8pm at The Alfresco Room, Acres Noosa, 37 Gibson Road, Noosaville. 5449 0290
S T Y L E YO U R S PA C E Join us at the Alfresco Room for our new season styling event. You will receive expert tips and insight on how to design or style a space in your home, reflecting the latest trends in design and homewares. During this 2 hour session, the team from Anchor & Belle will help you to be inventive with your interior decors as well show you how you can update simply and on trend using some of the latest designs and adding some simple decorator techniques. Date: Time: Where: Cost: Includes:
3rd May, 2018 6.00pm - 8.00pm Alfresco Room | 37 Gibson Road Noosaville $20 which can be redeemed on any product in-store Styling tips, Q & A, light snacks and refreshments
Bookings Essential: Call Brett or Dee on 5449 0290 or email to info@thealfrescoroom.com.au 81
Autumn 2018
StyleC O U N S E L
IN STYLE
Autumn is here, but the cool weather doesn’t mean you have to cool your look. We ask Bri from Watermelon Red in Peregian Beach for her favourite looks, best advice and style solutions. WHAT FIRST ATTRACTED YOU TO HOMEWARES AND ART? I’ve grown up with parents in the construction industry and have known no different when it comes to building and renovating. It’s in our blood and a natural progression is the love of the décor that goes into these beautiful buildings we have created. My style has always been very contemporary yet very eclectic. Influenced from our worldwide travels; detail, colour and texture have always captured my attention.
FASHION | LIVING | GIFT KIDS | CRAFT
HOW CAN WE GET THE LUXE LOOK WITHOUT BLOWING THE BANK? Invest in key pieces that are the best quality you can afford. They will give you a return on your investment for many years and save you a fortune in the long run. Invest in a stylist. For a small fee you can save hundreds of dollars by employing an interiors specialist. They can provide industry insight on where you can save as well as how to get it right the first time. Be up front with your budget and clear in your brief and you will reap the rewards. Keep it simple – don’t over clutter your home. Creating a home with key curated pieces will present your home as a sophisticated and calming space.
WHAT COLOURS ARE YOU CRUSHING ON AT THE MOMENT? Our new season homewares + fashion have strong themes using lilac, palm green, terracotta and raspberry – I’m in total heaven!
NOOSA JUNCTION Shop 6/4-6 Sunshine Beach Road, Noosa Heads QLD 4567 TRADING HOURS: Monday – Friday 9am – 4.30pm Saturday 9.00am – 4.00pm Sunday 10.00am – 2.00pm www.stitchpieceloop.com.au
IN Noosa Magazine
WHAT TRENDS ARE YOU PREDICTING FOR THIS AUTUMN? Three key looks are at the forefront this Autumn: A continuation of the Nomadic theme with Moroccan and Arabesque
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influences. This look includes lots of texture - think kilim cushions and embroidery, whilst pattern and print with gemstone colours are playing a huge role. We will also see the next step forward in the outgoing Scandi look. ‘Planet’ continues to be calm and soft, lots of clear crisp lines but with raw fabrics, handmade pieces, textural weaves and the use of ‘dirty’ tones. Think winter greens, charcoals, clay and bisque whites rather than the monochromatic look. Lastly, we will see the Luxe Romance look continue to evolve strongly. This look is whimsical and richly decorated. You will see watercolour florals, metallic luxe finishes, velvety textiles and use of rich saturated colours such as berry, emerald, mustard and teal.
WHAT’S YOUR TOP STYLING TIP FOR BEGINNERS? Don’t rush it! Styling is an evolving process, get your bones (key furniture pieces) into place and add over time with artworks, rugs, cushions, décor that you love. Create a home that shows your personality, build on pieces you fall in love with - a home with soul will always shine brightly!
IN STYLE Have You Met Miss Jones Hanging Planter in indigo $35 Stitch Piece Loop, Noosa Junction
BOLD. FRESH. VIBRANT. OODLES OF GORGEOUS DESIGNS FOR YOUR HOME + LIFESTYLE
Koa Platter $85; Have You Met Miss Jones Triangle Salt Dish Set $49.95; Crochet Coasters $14.95; Wooden Kidney Dish $20; Wooden Cheese Cleaver and Knife from $20 each; Terracotta Pinch Bowl set of six $34.95 Stitch Piece Loop, Noosa Junction
Moroccan
Murdie Morris Nibble Bowl $29.95 Watermelon Red, Peregian Beach
NIGHTS
The coming of winter doesn’t mean your home has to ascend into a shroud of darkness. Savour the summer vibes with the latest Moroccan-inspired trend that is a subtler take on the tropical look we have been loving all summer long. Think raspberries, navy and olive greens paired with rick textures and intricate detailing.
Country Olive oil bottle in mint $14.95; Balmy Nights Lantern in jade $39.95 Watermelon Red, Peregian Beach
Keo Scatter cushion multi $59.95 Mara Frame in orchid $69.95 Watermelon Red, Peregian Beach
Amai Rice bowl in raspberry $29.95; Tapas bowl in orange $49.95; Pinch pots in celadon $11.95 each Organic timber platter $69.95 Watermelon Red, Peregian Beach
Koa by Kaitlin Koa Vase tall in marsala $95 Have You Met Miss Jones Banana leaf tray $25 Stitch Piece Loop, Noosa Junction
Tamara Armstrong Tropical Vibe print $790 Watermelon Red, Peregian Beach
watermelon red homewares | furniture | goods of desire Shop 5 | 224 David Low Way Peregian Beach Q 4573 P 07 5448 1452
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Ryka Rug $699 Watermelon Red, Peregian Beach
www.watermelonred.com.au
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Autumn 2018
IN STYLE Signature Gail Hinkley Design
David Trubridge Lighting Coral from $350 Flax from $910 Koura from $410 Finders Keepers, Peregian Beach
Tango Butterfly armchair $699 Watermelon Red, Peregian Beach
Classy
COA S TA L Cicely Wide woven basket $79.95 Black throw $39 The Alfresco Room, Noosaville
Black knot tassle cushion 45x45 $58 Connecticut Button cushion 50x50 $130 The Alfresco Room, Noosaville
Drawing inspiration from Noosa designer Gail Hinkley’s timeless creations, a more tonal, muted coastal look is this season’s must-have. Gone are the baby blues and whitewash to make way for more grounded decor and natural colours that pay homage to the sand dunes rather than the ocean. Raw materials and a muted colour palette are key for this sophisticated look.
Kim Wallace Divided Earth salad servers $39 Divided Earth serving bowl $159 Muubs Serving tray $39.95 The Alfresco Room, Noosaville
Signature Gail Hinkley Design
Twig candle holders in natural $35 The Alfresco Room, Noosaville
FRESHEN UP! Revamp your bed linen and toweling and treat yourself and your guests to resort-style luxury at affordable prices from National Hotel Supplies. nationalhotelsupplies.com.au
Shop 4, 224 David Low Way, Peregian Beach QLD 4573 | Phone: (07) 5448 3830 | Email: info@finders-keepers.com.au Open Daily: 9.30am – 4.30pm | www.finders-keepers.com.au
IN Noosa Magazine
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Earthly
IN STYLE Elke Lucus Elke stoneware vase $50 Rosa Ceramic vase $39 The Alfresco Room, Noosaville
DELIGHTS Return to nature with a modern take on the earthy look. Combine raw and rustic ceramics with pieces plucked straight from the environment. Pops of metallic such as gold and copper add a contemporary feel and a beautiful contrast to the grounding green, brown and cream tones. The Alfresco Room, Noosaville
Twig candle stick holders in black $35 The Alfresco Room, Noosaville
Octopus accent bowl $164.95 Finders Keepers, Peregian Beach
Nel Lusso Carisa gold stemless glass $69.95 Finders Keepers, Peregian Beach
The Alfresco Room Acres Noosa, 37 Gibson Road Noosaville Phone 5449 0290 thealfrescoroom.com.au Watermelon Red 224-226 David Low Way Peregian Beach Phone 5448 1452 watermelonred.com.au
Amhara Seagrass basket in black and neutral $39.95 The Alfresco Room, Noosaville
Finders Keepers 4/224 David Low Way Peregian Beach Phone 5448 3830 finders-keepers.com.au Stitch Piece Loop 6/4-6 Sunshine Beach Road Noosa Junction Phone 5447 2760 stitchpieceloop.com.au
FEELING CRAFTY? Hooked on crochet or ready to ‘make’ your mark in the world? Create something beautiful with the range of modern, on-trend and designer fabrics, yarn and craft supplies at Stitch Piece Loop. stitchpieceloop.com.au
SHOP THE LOOK
Have You Met Miss Jones Large Lanai Canister $75 Medium Lanai Canister $60 Stitch Piece Loop, Noosa Junction
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Signature on Hastings 18 Hastings Street Noosa Heads Phone 5474 9400 signatureonhastings.com
Autumn 2018
IN STYLE
STYLE SELLS Whether you’re selling, styling an AirBNB or just want a cool look for your living spaces, Style Life Home founder Simone Barter and creative consultant Anoushka Schollay share their expert tips to get it just right. magazine-worthy space in your home. Simone says a common mistake made by many at-home stylists is reverting to a safe, “catalogue” look due to a lack of time and clarity when it comes to choosing essential styling pieces. “We find people tend to be time poor and they are often unsure of the style they want to embrace. The amount of choice can be overwhelming,” she says.
W
ith more than 15-years’ experience in the industry, Simone and Anoushka combine
their natural creative flair for style and design to makeover many of Noosa and the Sunshine Coast’s luxury homes. This ridiculously stylish duo boast backgrounds in marketing, design and interior styling and were happy to share
“This often leads to spaces looking too contrived or catalogue-looking as texture and design has been overlooked.” Their best piece of advice for those wanting to create a stylish living space is to find a style and stick with it. “Once you have a style, play with furniture placement until it’s perfect. Certain rooms will need more massaging than others,” Anoushka explains.
some of their insider tips to creating a
“Our other tips include not ignoring the
walls and don’t be afraid of bold artwork. Embrace different textures with accessorising.” With Noosa being such a popular tourist destination, Simone and Anoushka said they often help AirBNB operators style their properties as well as assist vendors looking to take advantage of the highdemand for Noosa homes. When it comes to styling a home for sale or as a home for use as an AirBNB, Simone says both types of styles need to make an impact when photographed for marketing, but there are some differences. “Homes for sale need to presented in a way that potential buyers can see themselves incorporating their own lifestyle into the home,” she explains.
Hotel luxury for your guests
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ROOM ACCESSORIES
Open to the public | Online shopping | Fast delivery w nationalhotelsupplies.com.au | p 1300 557 415 | e info@nationalhotelsupplies.com.au
IN Noosa Magazine
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IN STYLE Transfer Duty
“The more popular AirBNB properties on the Sunshine Coast tend to be presented with a more definitive style. AirBNB bookers have the freedom to be more emotional with their choice of holiday space and tend to be aspirational in their choices.” For Simone and Anoushka, the most exciting part of their job is presenting a final transformation to their clients, but they also enjoy small wins along the styling journey and say we should, too. “We celebrate with our clients finding that perfect colour, that perfect piece of furniture, that perfect tap or benchtop or even a solution for a troublesome space,” Simone says. DON'T MISS the 2nd annual Style Life Home "Noosa Creative Industries" event aboard M.V. Catalina on 28 April. Follow Style Life Home on instragram or www.stylelifehome.com for details.
A significant cost when purchasing property is transfer duty which is payable to the State Government. Depending on the circumstances, you may qualify for concessions which will reduce the amount you have to pay. For example, if the property is your first or if you will be living in the property permanently. Your solicitor can help you gain a better understanding on any transfer duty payable.
BUYING OR SELLING PROPERTY? CONSIDER THIS:
Capital Gains Tax Withholding
Buying or selling a property can be both exciting and daunting. Cartwrights Lawyers solicitor Ock Visser shares the common pitfalls to watch out for when buying or selling.
Illegal structures not approved by Council You would want your solicitor to search the local Council’s records to confirm that any structures (e.g. dwellings, swimming pools, car-ports etc.) have all been approved by Council and that final certificates have been issued following construction. If such approvals or certificates have not been issued, it may fall on you at your cost to obtain. There could also be legal consequences for you if the structure is non-compliant and fails structurally.
WILLS & ESTATES
FAMILY
In certain circumstances the law requires a buyer to withhold 12.5% of the purchase price at settlement to pay to the ATO. This may be avoided, provided that as a seller you obtain a clearance certificate from the ATO before settlement. Your solicitor can assist you to calculate the correct amount of transfer duty before you sign the contract, and ensure that duty or taxes are avoided or paid within the prescribed time to avoid penalties and interest. The best way to avoid the common pitfalls of buying or selling is to engage a reputable solicitor, such as Cartwrights Lawyers who have been serving the Noosa community for close to 40 years. Note: The above information is general advice only and is not intended to be legal advice. If you require legal advice please contact us or your solicitor.
CONVEYANCING
COMMERCIAL
MARK OST WALD | LL.B, Accredited Specialist (Succession Law) - Qld CR AIG GRIFFIN | B.Com, LL.B, Accredited Specialist (Family Law) MEHER A SAUNDERS | LL.B (Hons), Accredited Specialist (Succession Law) - Qld
Phone: (07) 5447 3122
|
Email: admin@cartlaw.com.au 87
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www.cartwrightslawyers.com.au Autumn 2018
IN THE BOWL
PAW-SOME
TREATS
It’s well-known that diet is a major contributor to an animal’s well-being. The right foods and nutrition can help your furry friends live a long and happy life with a shiny coat and boundless energy. Words: Jolene Ogle Images: Katja Anton
US CHECKON T U O OK FACEBO m /
ok.co facebo et-resort di-p Eu m u n
WHERE YOUR PETS WANT TO BE! IN Noosa Magazine
212 Seib road, Eumundi QLD, 4562 P 07 5442 8275
E info@eumundipetresort.com.au
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www.eumundipetresort.com.au
IN THE BOWL
E
xperts are still arguing over which type of diet is best for dogs from a natural, raw diet full of fresh meat and vegetables to a scientifically-created dry dog biscuit. Some people prefer to create their pet’s meals every day and feature a menu packed with green smoothies, fresh veggie bowls and raw bones, while others swear by the vetrecommended dog biscuits. What we do know for sure is that dogs love nothing more than belly rubs and the occasional treat when they’ve been a good boy (or girl). Treats can act as rewards for your pet, plus help with gum and teeth health as the chewing of harder foods can help clean the mouth. When it comes to treating your pooch, Peregian Beach’s Peticular has everything their little hearts could desire. From bake-at-home treats (yes, you can go all Betty Crocker on your dog) to doughnut shaped biscuits and even dog beer! Imagine bonding time with your pup with a coldie in your hand and a beef-flavoured knock-off beer for Fido.
treats are dried 100% Australian meats that are healthy and nutritious for dogs and cats. They contain no preservatives, additives, colours or flavours and come in a range of meats including beef, chicken and kangaroo. If you have a fancy or fussy pooch, then Ivory Coast Gourmet Treats are sure to impress. They come in perfect little bite-size morsels and are made from a variety of meats with no artificial flavours, colours or unsavoury byproducts that would surely offend your precious pooch’s nose. These treats are packed full of flavor and come in a range of tastes including succulent duck, peanut butter and roast lamb.
Made on the Gold Coast, the treats are crafted using coconut milk and organic agave so they are perfect for lactose intolerant pets. Doggie Ice Cream is perfect for helping your furry friend keep cool on a hot day, as well as join in when the family enjoys a sweet treat. So, whether your pooch enjoys an organic, free-range diet packed full of raw meats and vegetables or you’re a dry biscuit connoisseur, there is a treat available for your best friend. From ice cream to dried meats and everything in between, your furry friends don’t have to miss out on the foodie fun.
Peticular even stocks Hugo’s Ice Creamery Doggie Ice Cream in a range of flavours including peanut butter and bacon, strawberry and salmon.
Peticular also stocks the seriously good stuff such as the PAWdinkum range of treats that are prepared in small batches, using natural ingredients to create delicious and healthy treats. Their selection of Yummies
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Autumn 2018
START YOUR DAY WITH A LAUGH
NUGGET & AL
weekday mornings from 5:30 am
THEN CATCH BILKO FROM 2PM FOR YOUR DRIVE HOME...
IN CLASS
THE HEART OF ART
They say art is a way to find yourself and lose yourself at the same time. In a quest to find ourselves amongst the chaos of deadlines, the IN Noosa Magazine team went searching for their soul, creative spirit and inner-child at the new Soulnook Art workshop. Words & Images: Jolene Ogle
about having fun and just letting go.”
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nyone with school-age children or toddlers will know all too well the joy they get from painting and creating. Sometimes it’s a cute piece of work brought home from school, a smudged handprint on a recycled piece of paper or something scribbled on the wall. Whatever the artistic creation, there’s no doubting the satisfaction they get from turning their thoughts and experiences into something tangible. As we grow older, unless we take an artistic path, the wonderful feeling of being creative gets left in our childhood years. Local artist Xandria Moschella wants to help Noosa locals re-connect and unleash their creative side. “I found there were lots of classes and workshops for people who were already artists or who were serious about their art, but nothing that was relaxed, fun and social,” she says. “I wanted to combine my passion for art and offer a class that is perfect for parties, birthdays, hens. You can take your shoes off, have some wine and get right into your creative bubble. My workshops are all
Xandria’s previous years spent in hospitality are clear as she greets our group with a bottle of bubbles in hand and a stunning gourmet platter spread from Lavish Platters. We all say the same thing: ‘that we can’t paint, aren’t creative and are feeling a little nervous’. Xandria quickly reassures us all that the workshop is all about relaxing with friends and putting some paint to a canvas in any way we like. She reminds us that art is a great form of therapy and we will be surprised with how much we enjoy the simple act of painting. And oh, we loved it! Pablo Picasso said ‘art washes away the dust of everyday life’ and it wasn’t until we were fully immersed in our creative cloud that we realised how in need of a dust we were. The grime and muck from everyday life had well and truly settled upon our souls and it was both liberating and relieving to shake it off for at least three hours of art-filled fun. Reserved at first with small brush stroked and calm colours, it wasn’t until Xan handed out the palette knives that we all let loose creating messy, rushed blurs of colour. It was addictive. The unpredictable application of colour tapped into something primal with some
painters adding splashes of copper, pink and yellow to their trees, while pink and red were thrown into the sand. The art workshop provided us with a chance to socialise, indulge on gourmet treats and bubbles but most importantly, release our creative sides and explore an alternate world where the sand is speckled with pink hues and the sky is forever paused in a beautiful sunset. The idea of art as therapy is old news, but to experience it in full flight was a wonderful sight. Everyone left a little lighter, giddy with excitement to show off their art works to their loved ones. We had gone from self-conscious, self-doubters to now calling ourselves Picasso and proudly sharing photos of our masterpieces with loved ones and on social media. Experience the joy of painting at Xandria’s next workshop. Classes are generally $150 per person for up to eight people. The cost includes a three hour class, gourmet Lavish Platters spread, bubbles and all materials including a ready-to-hang 12”x16” canvas. Visit www.soulnook.art, email soulnookart@gmail.com or phone 0407 696 742 for details on the themes, dates and address for upcoming classes.
Soulnook Art Turn your soul on...
GUIDED PAINTING WORKSHOPS Bring out your Creativity & Delight the Senses • Relaxed fun & social environment • All materials supplied • No experience or skill required • Refreshments & a gift BOOK NOW | 3 HOURS OF FUN ONLY $150
www.soulnook.art
P: 0407 696 742 | E: soulnookart@gmail.com
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IN THE ARTS
ARTS RADAR Noosa will be a-buzz this autumn with a wide array of works.
NOOSA REGIONAL GALLERY 23 MARCH – 6 MAY STENCIL ART PRIZE A collection of works by 67 stencil artists
•EXHIBITIONS •WORKSHOPS •POTTERY STUDIOS •ARTISAN STORE •VENUE HIRE
ART OF THE BODY Community Show
23 MARCH – 6 MAY INVISIBLE SOLDIERS AND SHROUDED MACHINES Julian Thompson
10 MAY - 20 JUNE KAYA SULC Kaya Sulc
11 MAY – 17 JUNE PARIS-NOOSA: ART, ENVIRONMENT AND REALISM Phil Rolton A series of contemporary realism paintings depicting the artist's commitment to Noosa's natural environment and love of Paris. 11 MAY – 17 JUNE HAVE YOU EVER WONDERED? Miles Allen A thought-provoking exhibition about our sense of ownership, possession, repurposing and the ever-changing element of life and time passing. 11 MAY – 17 JUNE NAKED BEAUTY DISPLAYED Glenise Clelland Local artist and author Glenise celebrates the human form. 9 Pelican Street, Tewantin Ph 5329 6145 www.noosaregionalgallery.com.au
COOROY BUTTER FACTORY ARTS CENTRE UNTIL 3 APRIL ARTS CONNECTED – UNTETHERED A collection of 69 local artists
YOU’RE INVITED Join our mailing list to keep in the loop.
butterfactoryartscentre.com.au
10am – 3pm TUES – SUN 11a Maple Street, Cooroy 07 5442 6665 / bfac@iinet.net.au
IN Noosa Magazine
Paintings, ceramics and photography bringing meaning to 'expressions'.
The world’s largest stencil exhibition as part of an Australia-wide tour with impressive stencil work created by national and international artists.
A series of paintings exploring objects, unidentified soldiers and military camouflage in the environment.
Kaya Sulc ‘Woman with a Dog’.
EXPRESSIONS Marcus Beach Artisans
Celebrating the human body to coincide with the Australian Body Art Festival.
A solo exhibition of long-time Cooroy local Kaya Sulc showcasing his works from over four decades. This is his first exhibition in Noosa for many years and will feature works that focus on the beautiful reality of everyday life. 11a Maple St, Cooroy Ph 5442 6665 www.butterfactoryartscentre.com.au
POMONA RAILWAY STATION GALLERY 17 MARCH - 19 APRIL FEELING FREE Wendy Catlin A series of paintings which are the result of being challenged and feeling joy. 10 Station St, Pomona Ph 5485 2950 www.pomonaartgallery.com
THE J NOOSA UNTIL 30 MARCH WINDOW TO A WOMAN’S SOUL Susan Hudson A photographic exhibition capturing the natural beauty of Noosa women. 60 Noosa Drive, Noosa Heads Ph 5329 6560 www.thej.com.au
THE GALLERY
An exploration of new and challenging ideas where artists have the opportunity to open their creative minds.
11 - 27 MAY OCEANS Paul Smith
6 APRIL - 8 MAY HARTLAND Nicole Harper
Landscape and aerial images of Noosa by one of the region's best photographers.
An exploration of landscape to rouse our imagation and emotions. 92
Oasis Arcade, Grebe Street, Peregian Beach Ph 5448 2314 www.thegalleryperegianbeach.com
IN THE ARTS
MEET MICHAEL - THE ACCIDENTAL CURATOR
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oosa Regional Gallery’s new Director Michael Brennan can be described as an ‘accidental curator’. The prize-winning painter and sculptor moved from creating works to curating them when he opened The Trocadero Art Space in Footscray in an effort to build an arts community in the area. It’s still standing 14 years later while he has moved into other roles including as Artistic Director at Latrobe University Museum of Arts; and Curator and Gallery Team Leader for Melbourne’s Bayside City Council. His artistic background is useful when relating to creative people within a business framework and he enjoys working with artists to provide space and support for their work.
“Part of what I love about making exhibitions and new projects is that you can get wrapped up in the excitement and enthusiasm of every new project,” he said. “One of my priorities is to get the balance right between supporting local artists and delivering local content alongside having an eye for what else is going on around the country and bringing that in,” he said. “The role of art is to empower community and give issues a voice that might not otherwise have the attention that they deserve. Not everything in the gallery has to be social commentary or have a political message – it’s about balance.” While the first half of this year has mostly been programmed, Michael has big plans for beyond that including potentially securing a key national touring exhibition. Watch this space!
THE HIDDEN ARTIST has continued to create amazing art works that have been sold and exhibited throughout the country, yet remain relatively unknown to the local community. Sulc’s first solo exhibition was at the
O
riginally from the Czech Republic, Kaya Sulc has lived in Cooroy for more than 40-years where he has quietly painted and sculpted thoughtprovoking artworks exploring themes such as overpopulation, environmental issues and even consent. Sulc fled the Czech Republic in 1949 as a political refugee before immigrating to Australia at the age of 19. Since then, he has created an array of works for groups such as the Savicki Opera Group in Albury, as well as undertaken study tours of India and Europe with his late wife Helen and even taught art to NSW high school students until 1986. In 1987, Sulc moved to Cooroy where he
Noosa Regional Art Gallery in 1991 and the award-winning artist has only been exhibited once more in Noosa and that was at the Cooper Gallery in 2009. Luckily for art lovers, a friend visiting from interstate “dobbed in” Sulc to the Butter Factory Arts Centre (BFAC), who will now showcase his works to locals and visitors with a special exhibition from 10 May to 20 June. The opening will be held on Thursday 10 May from 6pm with everyone welcome to attend. BFAC coordinator Alicia Sharples said they gallery was excited to exhibit works from such an accomplished artist whose artistic talent had managed to remain so relatively unknown within the community. 93
Autumn 2018
IN FOTECH
CREATIVE TECHS
Whether you want to catch the perfect Noosa sunset, baby’s first steps or film a web series; Camera House has all the tech gear you need. Tony Kay shares the latest offerings from drones to computers and cameras.
DJI MAVIC AIR
iMAC PRO
The latest offering from drone giant DJI presents a futuristic take on capturing all the action with high-end flight performance and functionality for limitless exploration. The ultraportable Mavic Air by DJI combines state-of-theart technology and a 21-minute flight time. You can take this drone anywhere with its compact foldable design, while the FlightAutonomy 2.0 system allows the aircraft to observe the surrounding environment and learn its orientation to gain comprehensive protection.
The iMac Pro is a tech dream come true for everyone from photographers to editors and musicians to software developers. Imagine high-speed power combined with the flexibility to balance multicore processing with single-thread performance.
The Mavic Air has been designed to go wherever adventure takes you and the inclusion of a 3-axis gimbal set in a triangular formation creates even steadier shots that are captured by the onboard 4k camera. For a truly futuristic experience,
Packed with the most powerful graphics and processors ever in a Mac, the iMac Pro is built especially for Pros. Along with the most advanced storage, memory and I/O, the iMac Pro boasts a breathtaking retina display in a sleek, all-in-one design. All new AVX-512 vector instructions and a new cache architecture means this processor can handle even more data, faster, so you can create, upload and multitask at lightning-fast speeds. This is one for the dreamers, creators and believers who want to turn their big ideas into their next masterpiece.
the 32mp sphere panorama function combines horizontal, vertical and 180-degree panoramas as well as stitch together 25 photos in just eight seconds to create crystal-clear 32mp Sphere panoramas, which you can view from an immersive perspective with DJI goggles.
IN Noosa Magazine
PANASONIC LUMIX & GH5S Noosa is known for throwing off some of the most beautiful sunsets throughout Autumn and the latest cameras from Panasonic ensure you never miss a moment.
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The Panasonic Lumix G9 features incredible speed, excellent operability, reliability and durability all presented in a compact body. A high-resolution 3,680k-dot OLED Live View Finder (LVF) offers life-like visibility and makes for great framing, even under direct sunlight. This camera has been designed for the user with 0.83x magnification on the mirrorless camera so it’s easy to see image detail, settings and icons, while the long-eye point distance of 21mm is great for people who wear glasses. For the more professional shot, the Panasonic Lumix GH5s offers a host of high-end features perfectly suited to the studio and movie photographer. In a first for Lumix, the GH5s incorporates dual native ISO technology delivering a maximum ISO of 51200. As an extra bonus, the 10bit 422 video recording in 4k resolution offers cinematic quality, subtle gradations and provides a lot more editing flexibility for the serious film maker. For videographers, the GH5s also offers slow-motion filming at just 240 frames per second in full HD and offers 4k quality at 60 frames per second. Whether for work or pleasure, these latest tech toys will ensure an exciting and user-friendly experience.
THE
barefoot
CORPORATE WARRIOR
I’M READY TO LISTEN. ARE YOU? "When people talk, listen completely. Most people never listen." - Ernest Hemingway
T
here is a mindfulness trick I know: Stop. Listen. Identify three sounds coming from your immediate surroundings. Raucous lorikeets? The wind rustling through the trees? The distant murmur of human voices in the street outside? Allow these sounds to bring and anchor you to the present moment. You are now in active listening mode. There is ample evidence in business and organisational management research to suggest that good listening skills make for better communication, more successful leaders and, by extension, stand-out organisations. They also make for better human relations and closer, genuine friendships. If you want to bend a conversation, persuade another party of your argument or mould an organisation to a certain vision, you need to communicate - and effective listening is critical to this. Intuitively most of us know this to be true. The problem is that once again reality can fall short of the purity of the theory. It seems that most people rate themselves “above average” when it comes to listening. Unfortunately, this could be the optimism bias which I have previously written about, or a form of ego-protecting self-delusion. I do not hold myself forward as any paragon of perfection in this area. I am as guilty on occasion as the next braggadocio of interrupting, leaping ahead to my own responses while the other person/s are still speaking and only hearing the elements of a conversation which support my own biases and beliefs. I have had to actively force myself over the years to resist the habit of taking over meetings and pursuing only my agenda at the expense of others. It’s a hard road and hard lessons to learn. I will be forever grateful to John Gray, author of Men Are From Mars, Women Are From Venus. In the early days of our marriage She-Who-Must-Be-ListenedTo-At-All-Times and I had some arguments. Miscommunication seemed to be the order of the day. We both read the book. I needed to listen, just listen. Resist the urge to jump to solutions. Listen Birdie, listen.
It seemed very strange to me, trained as I was in my career to be in perpetual solutions mode. Listening, yes, that was the answer to my questions and confusion in how to live in happiness and harmony. Why had no-one told me this? Why was it not taught in school. In order to achieve 'Happy Wife, Happy Life' all I had to do was listen? Easy, right? Easy, no! I also found that listening could be beneficial in all walks of life – the workplace, friendships, casual interludes. I am no expert when it comes to listening but I have learnt a few techniques over the years on my journey from brash-young-man-full-of-hisown-opinions to slightly-wiserperiodically-good-listener-attemptingto-develop-into-a-great-listener. A quick search online reveals a prodigious body of enquiry around what makes for a good-to-great listener and the techniques which will support this transformation. "Most people do not listen with the intent to understand; they listen with the intent to reply." -Stephen R. Covey I think one of the secrets to becoming a good listener is to practice enjoying listening rather than talking. Can you luxuriate in listening? Unencumbered by the imperative to interrupt, impose your own opinion on the topic? It's not easy. Our culture emphasises dominance over subservience. Because of this, attentive listening can seem to diminish us in our own eyes and the eyes of others. This need not be so. I have noticed that good listeners seem to exude an aura of power. Lest this become a form of smugness, a true listener is able to self-contain their ego where it does not matter if they do not get their word into the conversation. The wilful act of listening is one of friendship and respect rather than submission. Listening is also acknowledged as an active help strategy in times of need. Listening, refraining from offering opinions can allow another person the leeway to come to their own solution. In a moment of need, listening is a basic offering of love. True listening is also an exercise in learning. It might be that if we remain
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focussed on what others are saying rather than pre-empting what we want to say next, we might pick up some useful information - or even a revelation. A technique I have found very useful in business is to listen by asking questions. There is also an art in gently leading the conversation towards certain conclusions or topics by questioning rather than by pronouncement or statement. Something else. Silence is a golden moment. It does not demand you jump in and fill the gap. It can, however, encourage the other person to continue talking. When I worked in consulting I would periodically remind staff that a good meeting was when the client or potential client did 70 per cent of the talking. It meant the other party felt they had communicated and that we, as their advisor or would-be advisor, had listened and understood what they needed or wanted from us. It enhanced the sense of connection. It can be an act of willpower. I have often silently told myself to “shut up” during a meeting or presentation when what is being said by the other person/s seems to be important to them. We know body language can be crucial when communicating with someone. The same is true when listening: eye contact, encouraging nods and smiles. It all counts. There is a new form of listening to contend with – in the social media context. This can take the simplest form of putting your phone away (and on silent) when you begin a conversation or, as with emails, resisting the temptation to jump right in, opinions blazing, to an online chat, boldly expressing opinions which we would hesitate to express face-to-face. Listening in this context may be as simple as postponing the response until you have had time to ponder or process further. It is about opening ourselves to understanding and connection. This can be daunting for those who cling to beliefs, routines and self-protection for mental and emotional comfort. In this sense, it is a form of personal growth. Thanks for listening.
Autumn2018
all-new
Has arrived in Noosa
The wait is over. The All New Sorento, has finally arrived at Cricks Noosa Kia. You may never hear “Are we there yet?” again. Combining supreme comfort and the latest in-car technologies, the new Kia Sorento offers an exhilarating environment for you and your crew. There are no limits to enjoying your spacious new Kia Sorento. It all begins with the ergonomic, comfortable and highly versatile seats, allowing up to seven people to travel in absolute relaxation and comfort everywhere they go. And anywhere they sit. Reserve your test drive at Cricks Noosa Kia now.
Cricks Noosa | 4 Lionel Donovan Dr, Noosaville QLD 4566 | Call us today on (07) 5440 3600 www.cricksnoosa.com.au
Terms & Conditions: 7 year/150,000km warranty for vehicles used for the following: rental vehicles, hire cars, taxis, courier vehicles, driving school vehicles, security vehicles, bus and tour vehicles. Capped Price Servicing: Maximum payable for specified number of manufacturer’s standard scheduled maintenance services up to 7 years or 105,000kms, whichever occurs first. Complimentary Roadside Assistance for the first year. Renewed yearly by completing scheduled maintenance services at Kia Dealerships (up to maximum 7 years).Terms and conditions for Warranty, Capped Price Servicing and Roadside Assistance can be found at www.kia.com.au.
IN THE CAR
MADE FOR FAMILY FUN
Two of the latest cars to be released this quarter offer safety and style while also being perfect for family adventures. We asked two Noosa locals to take the new Subara Forester 2.0XT and Kia Sorento GT-Line for a spin.
KIA SORRENTO GT-LINE
SUBARU FORESTER 2.0XT
JON MANNING
PAUL SHEAVILS
Owner of Peticular, Peregian Beach; partner Brett and dog, Rufus
Owner, Led by Design; wife Sam and four kids
“I worked for Subaru for about two years in Sydney launching the new Impreza and new Tribeca so I’ve always loved their cars. They are the kind of vehicles that are good for family life and so versatile - from going to work in it to taking it for a weekend away with the kayaks on the roof, kids and dog in the back – and off you go!
“Besides its generous size and capacity to seat seven, the Sorento is very nimble and responsive with a lot of power for a diesel.
The Symmetrical All-Wheel Drive is so amazing the way it holds to the road and you really feel it in this car on the bends around Noosa’s roundabouts.
The legroom in the third row was good and easy to access with deep footbays and the second row seats slide forward easily. Three anchorage points and two ISOFIX points offer lots of choices for the kids’ safety seats. Owen brought a mate with him for the test drive so we had five kids and there was still lots of space and room. The luggage and pram went into the boot easily!
We already have a Kia Carnival which is a necessity when you have four kids; however the Sorento would be a perfect second car because it’s very comfortable and it can also take the whole family.
The safety features are outstanding and have evolved incredibly with EyeSight® Driver Assist, Vision Assist and Lane Keep Assist technology to alert you when there is something in your blind spot; guide you into a park; and notify you if you’re heading out of a lane. The Vehicle Dynamics Control with a range of stability and braking technologies offer extra protection in extreme conditions.
I love the versatility with split fold seats for both the second and third rows so I can put the board in and go for a surf. The handsfree tailgate and keyless entry is great for when your hands are full.
It also feels solid and safe without feeling heavy and the interior is quite impressive, a really nice modern design. I love the chrome with the black and the seats are super comfy, which is good for when you are going on a long drive.
It seems to be a very intelligent and intuitive car, all the things you would expect are there and it didn’t take me long to figure out where all the bells and whistles were. There are ample cup holders, pockets and consoles to assist with keeping it tidy. USB chargers and 12 volt power outlets in front and back with 10 high-quality speakers help keep the kids entertained.
The memory height is great, and there is fantastic visibility with the side and reverse cameras and the GPS system. It’s really got everything you need.
The panoramic sunroof created a great sense of space when fully open and the motor-driven roll blinds are a nice feature..
I love the keyless start/stop which has always been handy with keyless entry as well. The auto boot is great for when you have your hands full. It’s got a giant panoramic sun roof which we love as it allows the light in and it’s awesome at night time you can see the stars. The Bluetooth capabilities and tap or talk options with voice activation offers easy access to everything you need in guidance and entertainment.
From a comfort perspective, the dual zone climate control air conditioning is a must and heated seats in the first and second rows are great. I particularly love the ventilated seats in the front and the eight-way power driver’s seat with lumbar support. The 360-degree reverse camera with cameras at the front, rear, and sides of the vehicle are great for extra safety and for parking in tight squeezes. Lane keep assist, blind spot detection, rear cross traffic alert, driver attention alert all offer an increased level of safety. It’s very functional, felt good on the road and handled well. It’s the best family-driven SUV that we’ve seen.
The best bit is the famous Subaru Boxer engine which is not only a great performer but also reduces the risk of injury in a severe frontal collision and delivers some good grunt. It is really powerful yet extremely comfortable - it has that safety feeling while still being responsive. I’d buy it!
WHAT I LIKED
WHAT I LIKED � Eye-Sight Driver Assist
� 360-degree reverse camera
� Vision Assist
� Split seats in the 2nd and 3rd rows
� Symmetrical All-Wheel Drive
� 8-way power driver’s seat
� Vehicle Dynamics Control
� Hands-free smart power tailgate
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ABSEILING HEALTH & WELLNESS
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The publisher cannot be held liable for any errors or omissions in this publication and will not accept responsibility for any misleading or deceptive material published in the Noosa Country Drive map. Reproduction of any part of Noosa Country Drive map is not permitted without written permission from Tourism Noosa.
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Noosa National Park
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Noosa National Sunshine Reefs Park
Noosa River
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RV PARK
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Noosa Heads
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CAMP SITE
Little Hall’s Reef
Lake Cooroibah
Jew Shoal
Mt Tinbeerwah
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ACCOMMODATION
There are more than 450km of public bikeways and walking paths throughout the Noosa Biosphere Reserve.
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Butter Factory
Botanic Gardens Lake Macdonald
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SOUTHERN LOOP
Noosa River is the only river system in Australia that has its entire upper catchment protected in National Park.
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Yurol State Tewantin Forest National Park
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Lake Cootharaba
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44% of all Australia’s birdlife diversity resides within the Noosa Biosphere.
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Tewantin Ringtail National State Ringtail Park Forest State Forest
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Noosa Museum
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Explore the Noosa Everglades and Upper Noosa River by canoe, motorboat, kayak or on foot.
Mill Point
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TABLELANDS LOOKOUT
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The Noosa Biosphere Reserve is home to 1365 species of plants and over 700 species of native animals - at least 49 of these are internationally significant.
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Great Sandy National Park Noosa Everglades
4WD BEACH ACCESS TO RAINBOW BEACH & FRASER ISLAND
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60 different regional ecosystems have been identified within the Noosa Biosphere Reserve.
Woondum National Park
Harry’s Hut
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The Noosa Trail Network is a series of world-class, multi-use trails for walking, mountain biking and horse-riding – ask at the information centres or noosacountrydrive.com.au for the detailed trail map.
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The Noosa region was declared a Biosphere Reverve by UNESCO in 2007.
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Peregian Beach 11/10/2017 9:28 AM
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Artist’s Impression
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