I’M YOURS, TAKE ME!
A MAGAZINE TO CAPTURE THE SPIRIT OF OUR PEOPLE AND ESSENCE OF OUR PLACE ISSUE 16 Winter 2018
Winter
WA R M E R S
INFORM
INSPIRE
INDULGE
www.innoosamagazine.com.au
Editor’s Note For the first time in a while, it has actually felt like winter as we prepare the winter edition! We were very lucky that the sun shone and the weather was stunning for an amazing Noosa Food & Wine Festival! Well done to the team behind it and thanks for letting us be part of it. For those that couldn't or didn't make it to the festival, we have brought it to you with 12 drool-worthy pages including a recipe and cookbook giveaway from one of the guest chefs! We are privileged to work with Noosa Open Studios to bring you their official program featuring more than 60 local artists who are preparing to open their studios for Noosa's biggest art event in August. Read all about it INside. We have lots of goodies to win in this edition and all you have to do is sign up to our weekly e-newsletter. With the latest things to INspire, INform and INdulge + the chance to win, why wouldn't you? Don't forget to download our Conversations in Noosa podcast with two fascinating new interviews every week! And register to find out more about our stunning Tastes of Noosa cookbook. Stay warm, keep connecting and respecting our wonderful community! ENJOY!
Deb
Deb Caruso
FIND US
CONTRIBUTORS
MATT GOLINSKI
TONY COX
CARLIE WACKER
Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.
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 Love!
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.
After 30 years in radio, John now runs the Conversations in Noosa podcast and in between being our writer, sanity checker, accounts manager, event MC, and delivery boy; he still 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.
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
#innoosa
Stay INformed with our e-newsletter: www.innoosamagazine.com.au
SPRING 2018 DEADLINES
100% LOCAL
Bookings close: 3/8/2018 Art Deadline: 10/8/2018 Call Edwina on 0456 198 559 edwina@innoosamagazine.com.au www.innoosamagazine.com.au
PHOTOGRAPHY
PHOTOGRAPHY
PHOTOGRAPHY
IN SIDE
100% O L CALLY OWNED
THE TEAM DEB CARUSO / PUBLISHER & EDITOR-IN-CHIEF Deb has more than 25 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 winter 13,000 printed copies available throughout Noosa and surrounds in public spaces in locally-designed and handcrafted magazine stands. IN Noosa Magazine can also be found 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
EDWINA CATTANACH / SALES MANAGER
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 (with another on the way!) and loves to share stories about Noosa from its glorious food scene to the inspiring people.
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 and Andre Eberle for their contribution to this edition. Enjoy!
6
INSIDE
22 INTHE AIR Discover how to take full advantage of direct flights to New Zealand with Helen Flanagan's tantalising travel tale.
IN YOUR EAR 12 Meet the latest locals who have sat down for a chat with John Caruso to share their story on our Conversations in Noosa podcast. You might just be suprised!
32
36
53
INTHE RAW
INREVIEW
Meet the self-published local creating raw food that is not only hearty and healthy but sexy and easy to make. Plus, win a copy of her new book, Raw by Nature.
From restaurant events and hinterland food trails, to tipis on the beach and the return of the Festival Village, we capture all the fantastic flavours of Noosa Food & Wine 2018.
IN THE KITCHEN 30 Get up close and personal with one of our favourite local chefs in the first of our Chef's Q&A series. To kick it off, we chat with Josh Smallwood from Rickys Riverfront Restaurant and Bar.
IN TOWN 20 With only a few weeks until Noosa Alive! we bring you the hottest acts and events to bring Noosa... um... alive... over ten days in July.
COVER IMAGE: Beach Bliss with Thelma Louise www.petegoodlet.com Find out more about Pete and his work on page 88 and as part of Noosa Open Studios. You can also read the tribute to Thelma Louise on page 126.
INFASHION We capture the latest seasonal looks in the most fashionable local breweries. See your favourite craft beer venue in a new light with our bumper fashion section.
IN SIDE 74 Start drooling and take a tour inside Di Henshall's latest creation and discover the seasonal interior design trends in our extensive homewares section.
IN NOOSA Magazine is printed on 100% recyclable paper. Please dispose of responsibly.
7
Autumn 2018
INTOWN
NETWORKING NICETIES
Event: Tourism Noosa Networking Night Venue: Peppers Noosa Resort & Villas Industry leaders from accommodation houses, restaurants, real estate and the service industry gathered on a balmy autumn night to network up a storm.
WINDO TO WOMEN
Event: WINDO Photographic exhibition Venue: The J, Noosa Junction Hundreds turned out to see 24 of Noosa's leading ladies captured on film at the inaugural WINDO (Women Initiating New Direction Organisation Inc) exhibition.
MEYK IT
Event: Meyk Launch Venue: Peregian Beach Hotel Peregian Beach Hotel’s mezzanine level was the perfect place for Hannah Devers to launch her new clothing, homewares and lifestyle range, Meyk.
Tag yourself and your friends at our events using #innoosa
IN Noosa Magazine
@innoosamag
8
/InNoosaMagazine
@InNoosaMag
INTOWN
DESIGNER DRINKS Event: Pimms with Pippa Venue: Toscani, Hastings Street
Toscani owners Maxine and Erin McMaster hosted the launch of the spring/summer 2018 collection for Kaftan Designer and Bristish Vogue stylist Pippa Holt.
LOVED UP! Event: Lovebird Weddings' 10th Anniversary Venue: Sofitel Noosa Pacific Resort Trudy Croad thanked supporters for a decade of love for Lovebird Weddings and LB Event Collective and introduced a revolutionary new business software and app, Wedcoach. Photos: Calli B
SLOW BUT STEADY Event: Snail of Approval awards Venue: RACV Noosa Resort
Producers, chefs and Slow Food Noosa members celebrated the latest Snail of Approval recipients with support from RACV Resort, Noosa Council and IN Noosa.
Send your event to hello@innoosamagazine.com.au
Want more? visit www.innoosamagazine.com.au for more social pics and the latest events.
9
Winter 2018
IN SPIRING
FUNDRAISER
For many of us, the chance to wear a wig and don a disguise is a chance to feel liberated, but for performer and Noosa local Matt Dunstan, it’s an opportunity to raise funds for charities in desperate need of assistance. WORDS: JOLENE OGLE | IMAGE: PAUL SMITH
B
a woman, it’s about the character and the personality. It’s more panto for me.”
etter known as the vivacious and colourful Melony Brests, Matt is a regular fixture at fundraising events where his cheeky Drag Queen Bingo has helped raise more than $250,000 for charities and organisations. After debuting his alter-ego in Melbourne 26 years ago and building a strong following, Matt decided to retire his act when he moved to Noosa and bought a chicken shop with his partner. While he tried to keep Melony stashed under the bed for more than two years, her call to return to the spotlight could not be ignored - and what a lucky thing that is for Noosa. Through the simple sale of bingo books and raffle tickets, Matt has built a strong following with Melony while supporting local charities and organisations in desperate need of assistance. “This is a chance to help the community while doing something I absolutely love,” he says. “Noosa has really embraced me and I’ve embraced Noosa. I enjoy helping charities and I know the money will make a real difference to these grassroots groups. “For me, it’s never been about dressing as
L For
For Matt, it’s also a chance to showcase his alter ego – a bright, colourful, extroverted person who can say the things Matt wouldn’t usually dare utter. “Right up until the last second that I go on stage, I can be Matt. As soon as the lights are on and you’re on the stage, it’s a switch and here’s Melony,” he reveals. Matt has taken his show, along with sequins, fancy wigs and boxes of makeup, on the road from Bundaberg to Caboolture appearing at Bingo shows for a range of charities. The vivacious Melony has even appeared at local rugby clubs. “They love it,” he says of his appearances. “That’s what I love about my show, it’s pushing some boundaries. I get away with all the things people really can’t say. “The best moments are when the burliest men come barrelling up to me in an interval, shake my hand and say ‘mate, I’ve had the best night’.” Want more? Matt's full story is featured on the Conversations in Noosa podcast www.innoosamagazine.com.au/conversations
ifes Sweetest Momen ts
Handmade cakes & pastries • Custom Cakes • Wedding Cakes • High Tea • Catering • Wholesale • Macarons & macaron towers
ROASTERY & CAFÉ – WHOLESALE OR RETAIL –
Open Monday to Friday 9.00am – 5.00pm Saturday 9.00am – 3.00pm
Shop 4/205 Weyba Rd, Noosaville | Phone 07 5440 5422 /littlecovecoffee @littlecovecoffee
Shop 3/37 Sunshine Beach Rd, Noosa Heads. 5473 5317 New online Shop: www.fionasfancies.com.au
IN Noosa Magazine
10
IN THE EAR
Streaming content on demand is the new black, whether it’s the latest film, music, comedy, educational material or long form interview, consumers are in control. John Caruso says we don’t have to sit by the radio waiting for our favourite song nor do we appointment set for our favourite TV show anymore. Content is king, and we can access it whenever and wherever we like.
A GOOD CONVERSATION Jon Coghill
I
t’s been just over three months since IN Noosa Magazine launched its new podcast Conversations IN Noosa, and
I’m pleased to announce that we have already clocked up the first, of what we hope are many milestones. We’re more
self-doubt, and low self-esteem to start their own businesses; beneath Mick Earle’s tough exterior, we discover his passion for getting blokes to open up and talk to each other about men’s mental health issues and depression; and Matt
than twenty-five episodes IN, and the
“AN AUTHENTIC & HONEST RELATIONSHIP WITH THE LISTENER…”
stories we’ve unearthed represent a diverse fabric that form part of this place that we call Noosa. You don’t need to live here to appreciate that there is a commonality and relatability among the stories that connects us all. For example, Hannah Devers and Katie Johnston both overcame challenges,
Ian Pugh
IN Noosa Magazine
Golinski, Alicia Sharples and June Copeman have all dealt with loss and grief and each of their stories offer comfort and support when you discover what coping mechanisms helped them through their darkest hours.
Giuseppe Palumbo
Mick Earle
12
We've also learnt more about Sandy Bolton, her unique upbringing and how resilience and determination has been part of her character from when she was young to her role as the first-ever female Councillor in Noosa and now as an independent MP representing the state government seat of Noosa. Conversations IN Noosa has celebrated the entrepreneurial success of people like Giuseppe Palumbo, the Italian immigrant who started his own record label and introduced dance, trance, electronic and funk music to Australians in the ‘70s; discovered what Jon Coghill, the drummer from Powderfinger, is doing these days since the multi Aria award-
Katie Johnston
IN THE EAR
Jon Coppola
Matt Golinski
winning band split; and we’ve explored the journey of two people from very different backgrounds but with a common passion for film scriptwriting: Ian Pugh and Jon Coppola. Originally from Zimbabwe, Ian and his family lived under Robert Mugabe’s reign in the ‘80s, later travelling to Australia to pursue work opportunities and to dabble in film making; while Jon with a famous Hollywood surname, grew up in The Bronx in New York and together with his twin brother, had an early taste of success in the film industry back in the United States. How did Ian and Jon meet and what projects are they currently
MARK OST WALD SUCCESSION LAW
ACCREDITED SPECIALIST
Sandy Bolton
working on here in Noosa? Subscribe, download, and listen!
LISTEN TO OUR FREE PODCAST & WIN! Two NEW podcasts EVERY week!
Podcasts form an authentic and honest relationship with the listener with a high podcast awareness level here in Australia. In a recent study conducted by the ABC, 89% of Australians aged 18 to 75 claimed to be aware of podcasts with 16% of Australians saying they’ve listened to a podcast in the last week.
Visit the website: innoosamagazine.com.au/conversations
I sincerely hope you get the chance, next time you’re walking, exercising, driving, or winding down after a long day, to connect, discover and learn something new with Conversations IN Noosa.
WIN a year’s subscription of IN Noosa Magazine mailed to your door: - Listen to one of our podcasts
As we love to say, everyone has a story!
CR AIG GRIFFIN ACCREDITED SPECIALIST
FAMILY LAW
Subscribe on Apple iTunes, Stitcher or Whooshkaa by searching for Conversations IN Noosa Follow the Conversations in Noosa facebook page
- Share the podcast on Facebook - Tag @conversationsinnoosa AND a friend who you think would enjoy it.
MEHER A SAUNDERS SUCCESSION LAW
ACCREDITED SPECIALIST
Phone: (07) 5447 3122 | www.cartwrightslawyers.com.au First Floor “Noosa Central” Bottlebrush Avenue NOOSA HEADS 13
Winter 2018
IN STORE
SUSTAINABILITY IN STORE
Noosa Civic Shopping Centre has become one of the most familyfriendly, environmentally-aware shopping destinations in the region.
W
ith a strong focus on family, community and sustainability, Noosa Civic Shopping Centre is more than a place to grab the weekly groceries, buy a new outfit or meet for lunch or a coffee. Thanks to a range of innovative initiatives, the centre is fast becoming one of south-east Queensland’s most familyfriendly shopping destinations with an ever-expanding list of events and activities for every member of the family. Centre manager Monica Lord said the move to a more thoughtful retail experience was all about creating a unique shopping experience.
community,” she says. “We celebrate the locals, their stories and ambitions and ensure we continually collaborate with them so we can jointly care for Noosa – the people and our place. “We want to inspire, influence and involve our community in our ideas -and us in theirs.”
“The best interests of our community are always in the forefront of our minds,” she says. “Creating experiences that invite participation, appeal to multiple generations and strengthen family bonds is something we can do as a shopping centre to strengthen connection with local families.” A desire to involve every member of the family means the kids can enjoy a free play date every Wednesday in the food court at the play centre; fitness classes are held every Saturday morning; and there is always a great list of events throughout the school holidays all year long. When it comes to the community, Noosa Civic is a big business with a big conscience. Introduced more than two-years-ago, The Little Community Pantry is a community-led food drive designed to help those in need and the centre features a changing photographic installation that shares the stories of everyday locals. For Monica, the initiatives always comes back to connecting with the community. “I'm driven by the vision that our centre is the place that connects the entire
Known as the “natural way to shop”, Noosa Civic maintains a strong focus on its green credentials offering a range of environmental management schemes to reduce the centre’s impact on Noosa’s eco-system. Woolworths and Big W were the first major retailers in Noosa to ditch plastic bags with all stores soon following with the introduction of the state wide singleuse plastic bag ban this July. The environment management plan includes thirteen bio retention basins located throughout the carparks which are interconnected to a gross pollutant trap system, which filters car park pollutants from the stormwater before it enters the water re-use tank or the nearby natural habitat. Recycling bins feature throughout the centre and cardboard recycling sees some 121 tonnes of cardboard collected each year and 53 tonnes of co-mingled products also leave the Centre for recycling. When it comes to water use, a huge water tank capable of holding 422,000 litres catches precious rain water that is then used throughout the centre’s bathrooms and air-conditioning system. The Building Management System automatically controls the artificial light levels in the retail mall according to the sunlight which streams in through the 15
high windows. The system also has the capability of temperature control for the air conditioning so shoppers can enjoy complete comfort while the system uses less power. “We know that small actions can have a big impact,” Monica says. “Sustainability is such a significant and vital part of our lives and it's important to us that we play an active role in focusing on the social and environmental issues that are important to our community.”
COMMUNITY ACTIVITIES Fitness Classes, Saturdays - Free Kids mornings, Wednesdays - Free Ice Skating Rink- July $5 donation to Make-a-Wish Foundation People of Noosa stories; Community Pantry; Art pop up space; and colouring-in mural within the centre
way GivRedeaZoo is offering a $200 voucher for one lucky IN Noosa Magazine reader to spend on brands including One Teaspoon, Status Anxiety and Afends. Visit our Facebook to page enter.
Winter 2018
IN GOOD CONSCIOUS
PLASTIC-FREE THE WAY TO BE G lobally, 95 per cent of all plastic packaging is used once and then wasted, often as litter, with two thirds of marine debris found along the coastline actually plastic. A walk along the beach will reveal what looks like: small, broken shells settled along the high-tide line are often actually tiny pieces of plastics that have come ashore. From plastic water bottles to chip packets and even those little tags that seal our bread bags, it's easy to forget their impact on the environment once we pop these things into those magical bins that take away all our rubbish. A community-based movement is already underway, working to tackle this plastic problem. Plastic Free Noosa is a whole-of-community project initiated by The Boomerang Alliance as part of their Communities Taking Control campaign. Noosa was chosen as just one of two
test sites for the Plastic Free program because our community has already shown a commitment to the environment. The ambitious Plastic Free Noosa team-of-two are aiming to reduce the amount of single-use plastic packaging used in Noosa by 50% with a deadline of November 2018. One half of the dynamic duo, Chad Buxton, says once single-use plastics are created, they exist forever. "They can break down to smaller pieces and wash up on the shore or sit for hundreds of years in the local dump," he explains. Through Plastic Free Noosa, Chad is busy teaming up with local restaurants, cafes, major events and markets to eliminate the use of six priority plastic items: single-use water bottles, disposable coffee cups, straws, plastic bags, foodware such as plastic forks and takeaway containers such as polystyrene. Chad says local businesses have jumped at the chance to be a part of the program.
The Hot Breakfast with Dave, Sam & Ash
IN Noosa Magazine
Queensland, and Noosa in particular, is known around the world for its pristine natural environment, yet Queensland has been cited as the most littered state in Australia. Jolene Ogle meets the locals on a mission to change that!
16
Plastic Free Noosa champions Clandestino Roastery @ Belmondos
“The response has been overwhelmingly positive,” he says. “We work with businesses because it can lead to a bigger impact on the community. If we can work with the businesses themselves, what we're achieving is a community where you're not even offered those single-use plastics to start with.”
IN SPIRED For participating businesses, that change is easy with Chad helping them make the switch from single-use plastics to ecofriendly options by assisting with ordering. For the public, Plastic Free Noosa Champion window signage helps consumers choose a company that is actively reducing its plastic waste. Restaurants such as Rickys, Wood Fire Grill, Sunspace Café and Clandestino Roastery are among the impressive list of Plastic Free Champions who have significantly reduced their use of plastics
CHAD'S TOP TIPS FOR REDUCING WASTE WHILE DINING OUT IN NOOSA: 1. Be prepared – keep reusable carry bags in your car or handbag. 2. BYO cups – take your coffee cup with you and a water bottle that you can fill up in-store or around town. You're likely to have fun conversations and you can flaunt your individual style with cool accessories. 3. Shop with the Champions – look for participating Plastic Free Noosa businesses. These businesses have stopped selling single-use plastic bags, making a
throughout their operations. As Chad explains, the restaurants have eliminated their use of the six priority plastics as well reducing soft-plastic food packaging in the kitchen, providing water on tap and even buying artful light fixtures made from recycled plastics. “If you think about single-use plastic, why does it exist? It's for convenience,” he says. “If we can live in a community that doesn't offer single-use plastics anyway, we're more likely to help change behaviours and reduce our impact on the environment.”
huge impact, so go support them, guilt-free! 4. Recycle at home – instead of throwing something into general waste because there is no recycle bin available, take the recyclables home with you to your bin. 5. Think before buying – always consider the packaging before buying. Is there a plastic-free alternative? If not, maybe you don't need it and can wait to find a better alternative. To find Noosa-based Plastic Free businesses, search the interactive map at www.plasticfreenoosa.org
Zero Emissions Noosa As well as banning plastics, local businesses are also taking a ZEN approach to their operations, joining the push for zero carbon emissions by 2016. Zero Emissions Noosa (ZEN) is a not-for-profit incorporated association working with businesses within Noosa to reduce their environmental impact. ZEN members admit the timeline may seem ambitions, but there are big changes already happening in solar power, battery storage and electric vehicles that make it possible.
ZEN sees their role as kickstarting a greener movement within the community by empowering residents and businesses to join the push for zero emissions through a reduction in electricity use, fossil-fuel powered vehicles and intelligent strategic planning. In May, Minister for Transport and Main Roads Mark Bailey opened Noosa's first Electric Vehicle Expo that showcased new technologies in environmentallyconscious travel and was widely supported by young and old.
surf check sunshine to castaways lost like always in the beauty of this place not a soul here at all just one random plastic bag skating by in his peripheral diving to the ground in that second he commits snatched by the wind to his feet and he’s chasing it defeated at the precipice eerily serene is its take off a polyethylene cloud looming over an ocean and for this one a trillion more and if not for a thousand years here too long his clear eyes glassing over for its ominous descent like a failed parachute into the deepest of blue wondering is his single tear too much or not enough and for how much longer can this beautiful planet this fragile earth take the fall for us
Nekita Roberts @theaustralianpoet www.theaustralianpoet.com
Find out more about ZEN at zeroemissionsnoosa.com.au
17
Winter 2018
IN THE SURF
A SWELL TIME The 27th Noosa Festival of Surfing was the best ever, both in and out of the water – yet sadly, it was also the final event for the Festival Managers. Deb Caruso discovers why.
Coco Cairns | Pic: SurfShots Noosa
T
he 27th Noosa Festival of Surfing was by all accounts, the best yet. While competitor numbers were down following the tough decision to exclude Stand Up Paddle events and cap competitors numbers; visitor numbers reached an all-time high with almost 3,500 more attendees during the eight days of pure stoke; almost one million dollars is estimated to have been generated into the local economy; and more than $10,000 raised for charities, not-for-profit organisations and local sporting clubs.
Noosa’s youngest band, The Myth’s to Noosa’s oldest band, The Sandflies; the She to Sea all-female surf art exhibition; morning yoga classes; the IN Noosa Fashion Parade; and the internationallytoured Save the Waves Film Festival. In the water, competitors shone with some of the best swell the event has ever seen resulting in waves scoring 10/10 and 9.5/10; the dog surfing and costume event caused waves of their own while record numbers engaged on social media and via the live webcam.
The first gala dinner in association with the Noosa World Surfing Reserve was a huge success with the focus on sustainability seeing the prototype recycled plastic NevHouse taking pride of place on the beach; the Sustainability Day and partnerships with Boomerang Bags and Unitywater’s “Back to Tap” program stepped up the efforts to become a zero footprint event.
Results such as this don’t happen by accident – they are the result of years of hard work and planning. It must have been a tough decision then for Phil Jarratt Communications Pty Ltd - the company that founded the Noosa Festival of Surfing in 1998, and has run it over 15 of its 21 years of ongoing growth - to sever its business ties with what has become the world’s biggest surfing festival.
Free events and entertainment throughout the festival ranged from
Citing ever-increasing event costs, reduced sponsorship support, challenges
Paul, Opal & Hugsley | Pic: SurfShots Noosa
IN Noosa Magazine
Anais Pierquet @facingblankpages | Pic: SurfShots Noosa
18
as a result of the Noosa Council’s new event policy, restrictions from surrounding stakeholders and site construction issues due to increasing beach erosion as major reasons, Festival Director Sam Smith said the decision to not continue had been one of the hardest the family has had to face. Festival co-founder Phil Jarratt added: “It’s a very sad day for us, but nothing is forever. I just hope that the legacy is not lost, that Noosa will continue to celebrate its surfing roots and its proud position as one of only 10 World Surfing Reserves.” IN Noosa Magazine is proud to have supported the Festival since the magazine started four years ago. We have loved working with Sam, Ellie, Phil and the team and would like to congratulate them on their achievements and wish them all the best for the future.
Sam Smith, Ellie & Phil Jarratt with Thomas Alexander
Kaniela Stewart | Pic: SurfShots Noosa
IN THE SURF
FESTIVAL FASHION The IN Noosa Magazine team made its own waves at this year’s Noosa Festival of Surfing with fabulous fashions featuring local models and a whole lot of fun! Fashion Editor Carlie Wacker curated and hosted a hot afternoon of fashions from Boom Shankar, Domini Designs, Czarina, Jets Swimwear, Zephyr and Noosa Juniors. Ange from Photo Finish Makeup and Lexi from Surrender Dorothy provided the perfect looks for the local models, including Ali Shield who proved that she not only can write and play beautiful music but she can also rock a catwalk!
LAUNCH LOVE Noosa’s Main Beach provided the perfect backdrop for IN Noosa clients and supporters to celebrate the launch of the autumn edition. Guests partied into the night in the Noosa Festival of Surfing VIP Bar with delicious paella from Cooloola Berries and free-flowing drinks, friendship and fun!
ECO-AWARDS Curated by IN Noosa, Jodie from JABshots plywood postcards and Katie from ecobling provided the perfect trophies for almost 100 placegetters across more than twenty categories.
19
Winter 2018
IN TOWN Michael Griffiths as Pete and Amelia Ryan as Livvy
RICH TAPESTRY OF RAVISHING PREMIERES & RIOTOUS COLOUR
N
oosa is the relaxation capital of Australia even with a 10-day eventful feast of dance, music, literature, food, theatre, visual arts, film and cabaret with the Noosa Alive! bar being raised several notches. Festival Director Ian Mackellar says Noosa Alive! believe in supreme quality of experience on every level. “This year, the stellar line-up includes more than 250 events with 80-plus ticketed and free events and three world, six Australian and five Queensland premiere performances,” he says. Michael Griffiths is understandably a Helpmann award winner. His first role was as a Deltone in the first production of Shout! with David Campbell in the role of Johnny O’Keefe; his ‘made-it moment’ was on Jersey Boys having his own dressing room after more than ten years in show business; and realising cabaret had the magnetism he most coveted. “My first show was a tribute to Madonna called ‘In Vogue’,” explains Michael who will perform in the London season immediately after Noosa, where he’ll be the music director and accompanist for Carlotta, Queen of the Cross, and also take the role of Pete in Livvy & Pete, the story of Olivia Newton John and Peter Allen. “All my shows have been solo except the two I'm performing in Noosa with Amelia Ryan (as Livvy) and Carlotta,” he said. “It’s such a thrill to share the stage, it takes pressure off me and opens it all up for spontaneity and comedy. You also get to share the ride, for instance there’s so much that happens ‘off stage’ before you finally get in front of an audience. “I’ve performed twice in London and New York, both outstanding musical theatre and cabaret hubs, and now Noosa, where audiences can expect lots of laughs and great songs.” Michael says both shows have a strong emphasis on stories and comedy and are unashamedly feel-good with Carlotta
IN Noosa Magazine
telling incredible stories from her extraordinary life, while Amelia and Michael celebrate the song books of two Aussie icons. “And yes, I still call Australia home,” Michael says. The young and very talented musical theatre sensation Blake Bowden will bring the world-premiere of Straight from the Hart presented by IN Noosa Magazine, and coincides with the release of his album. Blake was so fascinated by Lorenz Hart and drawn to his somewhat tragic life, he wrote the show, which essentially is a concert featuring all of Hart’s greatest hits. “Plus a few lesser known songs that I’m drawn to,” explains Blake who is currently performing in The Book of Mormon. “I feel as though I’ve channelled the man himself: his life, passions and fears to weave the most fascinating aspects together for a very special two hours. “The band of nine features some of the best players I know. There’ll be many solos, some killer arrangements and in the fashion of traditional musical theatre, there’ll be an overture for each act. “I can’t wait for everybody to hear what we’ve done. It’s so Broadway! Plus a few costume changes, courtesy of Jack London, will bring back some old school style.” Blake, his partner and two sons are looking forward to Noosa and a big family holiday. “The weather is perfect, the kids love the beach and I love walking through the National Park, and of course drinking and eating at all the excellent restaurants while also catching some events,” he says. Australia’s most awarded contemporary vocal group The Idea of North, described by a music critic as “measured and absorbing. Like ABBA dipped in velvet" will star in a 20
Queensland premiere performance. Tenor Nick Begbie, who is spokesperson for the group made up of bass Luke Thompson, alto Naomi Crellin, soprano Emma Rule and the newly-joined vocal percussionist Kai Kitamura, says the fascinating thing about the group is that “it was never intended to be a thing”. “In 1993, we four friends from the Canberra School of Music’s jazz course started hanging out and jamming. At one point we had no instruments, so we started brainstorming a couple of unaccompanied arrangements and our a cappella repertoire was born, later giving a ‘band’ a go and after 10 or 15 years at it we became an overnight success,” he recalls. “We’re thrilled to be coming back to Noosa. Our plan is to astound and move the audience with our arrangements of pop, jazz, folk and comedy. Part and parcel of our captivating vocal performance is the group's down-to-earth nature - you'll leave feeling as though you've know each member of the group for years.” The group became a quintet with the addition of jazz vocal percussionist, Japanese-born Kaichiro Kitamura. He's the groove to their jazz; the rock to their roll. Back to thrill festival audiences is the Queensland Ballet, presenting the world premiere of a new contemporary work choreographed by Rani Luther, with excerpts from the classical ballet repertoire, including divertissements from Don Quixote and performed by Queensland Ballet’s Jette Parker Young Artists and Company Artists. Don't miss theatre legend Maggie Dence in the Queensland premiere of Marjorie Prime; See Ida Girls, the most glamorous and talented young opera sensations currently travelling the world in an exclusive Australian performance.
Noosa Alive! is the ticket to flaunting fabulosity and serious food for thought, enthuses Helen Flanagan. Noosa Long Weekend presentS The Australian premiere performances of OLE! is direct from sold-out shows in 37 countries wowing audiences with a modern mix of flamenco, pop, swing, blues, rock and jazz combined with comedy.
20 - 29 July 2018
Four-time ARIA award-winning singer and songwriter Katie Noonan performs with her trio Elixir, a string quartet and Australia’s ‘poet laureate’ Michael Leunig. Dangerous Song is an exquisite journey through music and film into a world where the voices of endangered animals speak directly to the heart in a way that words never can. Joining Barrie Cassidy and Insiders will be Lenore Taylor, Editor of The Guardian Australia; Phil Coorey from The Australian Financial Review; Katharine Murphy from The Guardian Australia and The Age; and Dennis Atkins from The Courier Mail. In an evening of food, music and wine,
Damian Anthony Rossi
children not to pursue a career in the entertainment industry. The Slow Food Noosa Food with Film event showcases Paris Can’t Wait, with a menu designed by chefs Aden Moriarty from Noosa Springs Golf & Spa Resort, Glen Barratt from Wild Canary and celebrated local chef Matt Golinski. Television presenter, social scene scribe and wearer of many other hats, Damian Anthony Rossi, aka Mr Hollywood in Oz, has showbiz in his blood. It’s no surprise he returns as the ambassador for the festival to chat, clink glasses, spread charisma around the town or maybe have a cocktail with Carlotta or the amazing Li Cunxin, the artistic director of the Queensland Ballet, at Rococo, the after-hours venue.
Stephen Curry
Australian actor Stephen Curry, star of The Castle, The Cup, The King, The Nugget, The Time of our Lives, The Secret Life of Us, plus a litany of film and television productions not starting with ‘The’, presents a comedic, candid, no-holds barred account of an entire life spent avoiding having to get a real job. He lifts the lid on the Australian industry and will keep you on the edge of your seat with the incredible tale of how he’s never been uncovered as the absolute fraud he is. Untrained, undisciplined, mildly unattractive and extremely unlikely to have a toll-way named after him, this one-time Noosa local presents a show sure to leave you wondering how to convince your
STAYING ALIVE! Visit www.noosaalive.com.au for the full details on events such as Dorothy Johnston, twice shortlisted novelist for the prestigious Miles Franklin award; Diana Thompson about her novel Unbridled Passion; Sara Dowse about her book As the Lonely Fly; thought forums for Whither Australia’s Energy Future, Paul Barclay in conversation with Peter Greste; the Noosa Orchestra presenting musical favourites, conducted by Antoni Bonetti and featuring celebrated Australian pianist Simon Teseschi performing Gershwin’s Rhapsody in Blue; A Vaudeville Affair at the Pomona Majestic Theatre; and Fire in the Sky directed by Ian Mackellar. You can book online through the website. 21
10 days 10 nights Music Theatre Food Thought Community box office now open! www.noosaalive.com.au
IN THE AIR
Follies, fiords &
THE REMARKABLES It’s hard to imagine somewhere more blessed with beauty and style yet so thrilling and quirky as New Zealand’s South Island. Helen Flanagan explores some of New Zealand's hidden beauties.
Nestled in the centre of an ancient volcano, this former home to early whalers and sealers, has morphed into myriad galleries, knick-knack shops, sidewalk cafes featuring "fush ‘n’ chups" and just a stagger up the hill is Amisfield-Queenstown
C
hristchurch, known for its English heritage may have been shaken by a series of tectonic occurrences, but the resilience of the people has not been stirred. The heart of the greater Canterbury region, albeit bruised and battered, welcomes visitors who now experience an extraordinary entrepreneurial spirit, by combining urban regeneration and innovation with heritage, culture, exhilarating activity and large doses of fun.
the Giant’s House, built in 1880. The former bank manager’s house, a
folly-bizarre work-in-progress by artist Josie Martin for more than 20 years, began with digging up shards of old china, mirror, glass and mosaic-ing the front step area. It turned into an obsession of flamboyance, whimsical and totally eccentric, often
Rippon Vineyard, Lake Wanaka
Flat-bottomed punts glide on the Avon River, which meanders through the city. On its banks are cycling paths, Hagley Park and the Botanic Gardens. Sadly, many historic stone buildings were destroyed in the earthquakes. Kilmore Street’s Pomeroy’s Old Brewery Inn, a traditional English-style pub, continues to dispense a munificent range of hand-picked beers, groaning plates and wonderful hospitality. Venture out of town along narrow roads hugging the curvaceous cliffs to Governors Bay, and give in to temptation at She Chocolat, a chocolaterie and restaurant, before passing cheeseries, dodging cyclists and joggers up hills and down dales to harbourside Akaroa. IN Noosa Magazine
22
monolithic, theatrical displays. Driving is easy once you hit the impressive mostly ocean-side gateway south to Dunedin. Established by the Scots in 1848, it’s the principal city of the Otago region and has the country’s oldest university. Ogle at the Edwardian and Victorian architecture, colourful gardens, shops jam-packed with antiques and fall in love with Two Chefs, where gilt-framed mirrors and fin-de-siècle light fittings decorate one wall and floor-to-ceiling shelves of wine bottles rise behind a marble-topped bar. Along every kilometre there’s something to take your breath away. Ooh and aah at dinky villages, lush fields carpeted with flowers, gamboling lambs and frisky deer. Queue for a Jimmy’s pie at Roxburgh and stop for refreshments at Alexander, before arriving at the tourist town of Queenstown, a magnet for ardent adventure seekers even
IN THE AIR out of ski season, as well as gallivanting food heads and wine aficionados. Arrive at Rees Lakeside Residences and be prepared for a beautiful surprise. Superbly positioned, just steps away from the shores of the dazzling blue Lake Wakatipu, with the snow-capped aptly named Remarkables as a backdrop, are over-generous 3-bedroom villas. They are adjacent to, but separate from, The Rees Hotel main building. Stroll around Queenstown’s waterfront where the vintage steamship TSS Earnshaw docks, call into Patagonia Chocolates and dine at Fishbone where chef/owner Darren Lovell boasts fish fresh off the local boats. When it comes to wineries you’re spoilt for choice. Overlooking Lake Hayes in a beautiful schist stone building is Amisfield Winery where pinot noir fanciers and foodies will be hard pressed to find better. Walk around the historic gold town of Arrowtown and discover Glenorchy, a small settlement nestled at the northern end of Lake Wakatipu, where the mosscovered forests received worldwide attention as one of the settings for Peter Jackson's Lord of the Rings.
of bungy jumping where adrenalinejunkies trust their lives to lengths of rope and elastic, diving 43m below.
Rees Lakeside Residences
For a change of pace, head to Mackenzie Country and the hydro-town of Lake Tekapo via the world’s highest salmon farm at Mt Cook, for a self-guided tour and a plate of sashimi fresh from the pen. Be in awe of the turquoise blue of the lake which is called ‘rock flour’ and created when the glaciers in the headwaters of Tekapo grind rock into fine dust on its way to the lake. Don’t miss the wonders of the southern night sky at the Mt John Earth & Sky Observatory. The uniquely dark sky of the Mackenzie Basin with its dramatic glacial and alpine surroundings, is devoid of light pollution so the Milky Way Galaxy, Southern Cross, Alpha-Centauri, Majellanic Clouds Jewel Box, Sirius and more can be seen through powerful telescopes, binoculars and even the naked eye.
The Giants House Akaroa
A visit to New Zealand’s South Island is a true star-studded experience at every turn.
IF YOU GO
For an unforgettable experience including the journey, Milford Sound and the 1.25 million hectare Fiordland National Park and Te Wahipounamu World Heritage area, book an overnight cruise. From still dark waters loom sheer rocky cliffs, forests clinging to the slopes, raging waterfalls everywhere, rare crested penguins and bottlenose dolphins.
The 2018 season for Air New Zealand’s direct flights between Auckland and Sunshine Coast commences on Friday 6 July, with the last service on Sunday 28th October.
Excitement of a different kind can be found at Kawarau Bridge, the birthplace
The Rees Hotel visit www.therees.co.nz
Milford Sound Fiordland
There are four 4 flights per week on average, flight time is 3hrs 30mins, and to book flights to Auckland visit: www.airnewzealand.com.au
23
Winter 2018
LOCAL. LOVE.
BAR
|
BISTRO
|
LIVE MUSIC
|
BOTTLESHOP
WWW.PEREGIANBEACHHOTEL.COM.AU
IN THE KITCHEN
FOOD BITES FEIJOA FUN
After a bumper feijoa season and catering for Noosa Food & Wine, it's back to normal for Australia's only certified organic feijoa farm, Hinterland Feijoas. And by normal we mean serving up homemade goodies from Myrtle, the vintage caravan, every Sat from 9am-3pm. Don't forget the farm shop and artisan gift gallery and oh - Wes Carr playing songs from his newest album, Hummingbird, for an afternoon of Wine, Cheese and Tunes on 30 June. Book via Facebook.
ACAI BY THE SEA Hastings Street has a
new superfood bar with Acai Nation, specialising in Acai Bowls, smoothies, raw treats and specialty coffee created from start to finish.
himself with a focus on seasonal, local produce with matching wines for $89. Book 5455 2209
were nominated for the national award by Christine Manfield. Winners will be announced in August.
BLACK TIE
FRESHLY PICKED
Peppers will again host the annual Black Tie Charity Dinner on Sat 25 Aug. The event will raise funds for emergency housing for domestic violence victims and support networks across the Sunshine Coast. Live entertainment, silent autions and raffles, three-course dinner and drinks for $100 per person.
The pick-your-own season has now started at Cooloola Berries until Nov or you can purchase the farm-fresh berries from Noosa Outlook and Cooroy IGA and specialty fruit shops such as Tewantin Market Garden. The farm is open seven days from 8am with a farm shop and fully-licensed café offering light lunches and desserts including the regular Sunday Paella in the Paddock; strawberry and blueberry cider and handcrafted ice cream.
FRESH AROMAS For the first time in its lifetime, Aromas on Hastings Street has closed its doors... to undergo a makeover. We hope the gorgeous chandelier stays!
BEAUTIFUL BRIE Award-winning cheesemakers, Woombye Cheese Company, launched the brand-new Woombye Ash Brie exclusively at Noosa Food and Wine. Made with their awardwinning handmade Triple Cream Brie and carefully rolled in ash during the maturation process,it's no wonder it sold out!
PEPPERS Much-loved local chef and IN Noosa Magazine contributor Matt Golinski has joined the team at Peppers Noosa’s View Restaurant as the hotel’s new Food Ambassador and Advisory Executive Chef. Working closely with Head Chef Andy Wilcox, the menu is saturated with local, seasonal ingredients. Try the Local’s Lunch special of two courses and a glass of wine for $25 or join IN Noosa Magazine for the Spring Wine Lunch on Fri 28 Sept. Enjoy three courses from Matt's new Spring menu, hosted by Matt
FINALS FEVER Of the 500 finalists in Australia's Top Restaurants Awards, 55 are from Qld with Noosa Waterfront, Rickys, Sails and Wasabi flying the local flag. Australia's Top 100 Restaurants will be announced 25 June. Local producers Rhodavale Pork, Hinterland Feijoas and Cooloola Milk Pure Pasteurised Cream were state winners in the 2018 delicious Magazine Awards. They will vie for the national awards along with Cooloola Berries who didn’t have fruit for the state judging but
What’s cooking and who’s hot Ansett and a preview of artworks. Book via Rickys, 5447 2455.
SUNDAY ROAST
Emma and Grant Norman are bringing back the Padstows Sunday Roast on the last Sunday of every month for just $24 for adults; $12 for kids. It kicks off with Grant's Roast Beef with Yorkshire Puddings, honey and thyme roasted parsnips and Gympie green beans. Don’t miss Emma’s gravy – it’s a family secret and the only thing she is allowed to cook! Don’t forget Mussel Mondays: $25 mussels, chips, ciabatta and a glass of wine; Date Night Wednesdays : two mains and a bottle of wine for $55; and $24 Burger + Chips + Stone & Wood Beer everyday from 11am.
ITALY BOUND Slow Food Noosa has announced that it will be sponsoring Melinda Murnane, Rhodavale Pork; Jodie Cameron, Barenuts Macadamias; Cecelia Diaz-Petersen, CC’s Kitchen; Karen Jarling, CGL Beef; Jodie Williams, Mayan Farm, Black Ant Gourmet and Kin Kin General Store; and Zeb Gilbert, The Wasabi Group to represent the region as part of the Slow Food Australia contingent to attend Terra Madre/Salone del Gusto (the world’s largest fair food fair) in Turin, Italy in September.
CHEF'S TABLES
James Viles Wasabi’s Ibento Boutique Event Space will host some of Australia's top chefs for its Chef's Table Events and Masterclasses. Since launching the space in 2016, which is also home to The Cooking School Noosa, the intimate venue has hosted the who's who of the culinary world. The next guests include chef and restaurateur Mark Best; QLD's Chef of the Year (2014) Ben Devlin; and chef and director of the two-hatted Biota Dining and Rooms, James Viles, who is back for the second time. Tickets sell fast. Call 5449 2443 or visit wasabigroup.com.au
SPICE IT UP We understand the new owners of Garnisha Spice Farm are part of a familyowned lavender and spice farm in Tasmania. We wish Tim Warren all the best and will miss the Garnisha Curries for which he was famous.
PAINTERS & PLATES Rickys will host a fundraiser on Thurs 28 June for Noosa Open Studios art trail. The dinner is $125 per person for a threecourse meal, glass of wine, silent auctions, guest speaker Bob
TV DINNER Designed to coincide with the airing of Peter Kuruvita's new 25
show, Pete's Coastal Kitchen: Margaret River, Noosa Beach House will host a Western Australiainspired dinner with co-host Vanya Cullen pairing wines from her award-winning vineyard with produce from Margaret River. The 6-course dinner on Thurs 21 June is $160 per person. Phone 5449 4771
The Noosa local brings in his daily catch, fillets, preps and cooks the fish to order! That's real Ocean-to-Plate.
SCONES
WOK ON
From 5pm don't miss Wok Toss Wednesday at Peregian Beach Hotel with noodles for $18; kids eat free with adult meals; Sunday Shares with two pizzas and two sides for $40; and the hearty Massaman lamb shank with Vietnamese pickled cucumber, choy sum, broccolini, jasmine rice and tori canai; perfect with a glass of Tamburlaine Organic Shiraz. If you say so!
YEN = DESIRE Noosa has finally come of age with the opening of Yen Teppanyaki providing a dining experience like no other. Open for lunch and dinner every day except Wed, the menu is full of tasty treats with gluten free and vegetarian options and a great kids menu. Judging by the laughter and applause coming from the venue most nights, it’s already a huge hit!
FOODIE JUNCTION In addition to Yen Teppanyaki; the guys who bring you (well, us) those amazing brownies at 32East are also opening a wine bar across the road and Sumi Open Kitchen is also well... open... and specialising in Japanese-inspired charcoal grill and organic wine. Yum!
SNAP TO IT For the freshest fish in Noosa, head to Noosa Boathouse and ask what their in-house chef and commercial fisherman (who is called “Snapper”) has caught fresh that day!
Fresh from the ‛Scone Off’ that saw the Mary Valley take out the tastebuds over Country Noosa, Sunshine Coast Foodie and Country Noosa President Martin Duncan is launching a regular 'Scone Time’ on the second Tues of every month. Starting 12 June at Cooroy Memorial Hall. For $5 enjoy scones and companionship. Book via Sunshine Coast Foodie facebook page.
LONGER LUNCH Wood Fire Grill is now open for lunches on Friday Saturday and Sunday - hooray!
A HAPPY PLACE Australia’s first Happy Pops is now open on Hastings Street. the childhood dream of Augusta Puttkammer, a classically-trained chef who has worked around the globe. The specialty gelato, sorbet and soft serve
treats are handcrafted onsite from scratch. There were more than 1000 happy customers in the first two weeks plus another 500 in the Noosa Food & Wine Festival Village from the Happy Pops cart. The Chocolate Salted Caramel and vegan range are most popular. We love the gin & tonic pop – but only in the afternoons! Winter 2018
IN SEASON
WINTER WONDERS Golden beets are a variety of the beetroot family which taste no different to red beets, but to me have one distinct advantage – they don’t turn everything you put them with pink! Their vibrant yellow colour stands out on a plate, and their ability to absorb pickling solutions and therefore add acidity to a dish makes them a nice addition to salads with soft cheeses and nuts. Beets in general are good for digestion and considered to be blood purifying. Beets can be roasted, boiled, steamed, pickled or eaten raw. Their leaves and stems can also be eaten in much the same way that you would prepare silverbeet or chard. Lately I’ve taken to roasting small ones whole on a bed of rock salt, or large ones wrapped in a salt dough crust.
GOLDEN BEETS
Golden Beets go with: beef, lamb and chicken, soft cheeses, salad leaves, nuts, vinegar, spices, onions and garlic, fish, potatoes, horseradish, bread
Radicchio, or Italian Chicory, is a bitter endive with bright red leaves and white veins. Grilling or braising the leaves will often soften its bitterness, although I tend to use it fresh in salads where I want a balance with sweeter ingredients. Mixing radicchio with other endives, such as witlof and frisee, creates a striking colour and texture contrast. There are many different varieties of radicchio, but in Australia the most common are the Chioggia, a tight, round, bright red head the size of a large grapefruit; or the Treviso, which looks like a large red version of witlof. I like to serve it with sweeter meats such as duck and pork. Radicchio goes with: duck, pork, risotto, beets, citrus, vinegars, cured meats, cheeses, fennel, tomatoes
YOUR EVERYTHING ORGANIC STORE Fresh produce delivered daily from local organic farmers.
STOCKING ALMOST 6,000 GROCERY LINES Baby products | Environmentally friendly cleaning products | Paleo | Vegan Skin care | Make-up | Supplements | Organic wine & gluten free beer
2/3 Gibson Rd Noosaville IN Noosa Magazine
(07) 5442 4973
www.organika.com.au
26
RADICCHIO
IN SEASON
He’s done it again! Matt Golinski discovers four new seasonal wonders to inspire your winter plates.
PARSNIPS
The parsnip is from the same family as carrots and parsley, and its long white taproot has been cultivated and eaten as a staple through Europe for centuries. Sweeter and starchier than a carrot, the parsnip was used for its sugar before the introduction of cane and beet sugar. It is generally eaten steamed, boiled, roasted or sautéed, but can also be eaten raw. It’s high sugar content means it caramelizes beautifully when added to the roasting tray with a leg of lamb or chicken. It also adds flavour and sweetness to soups. Shredded into long strips with a peeler and deep fried, parsnips make the best chips out of any of the root vegetables. Parsnips go with: beef, pork, chicken, bacon, cream, butter, other root vegetables, chicken stock, brassicas, carrots, rosemary
Originating in South East Asia, and now grown throughout the world, the Pomelo is an original non-hybrid form of citrus from which many other citrus have developed. For example, the common sweet orange is a cross between the pomelo and the mandarin. Pomelos range in size from 1-2 kg and have a coarse-grained flesh, which can vary in colour from whitish-yellow, to pink and even red. Despite the fact that they look like a huge grapefruit (a backcross between the pomelo and the sweet orange), they are much sweeter and their segments flake off into large, firm juice particles which add great texture to salads and desserts. They lend themselves beautifully to Asian style salads with crab or prawns.
POMELO
Pomelos go with: prawns, crab, bugs, chicken, lime, coriander, peanuts and cashews, yoghurt, coconut, chilli, other citrus
N O O S A’ S N E W E S T DINING E XPERIENCE BOOKINGS ESSENTIAL 0421 249 493 OPEN DAILY: LUNCH & DINNER (closed Wednesday) MINIMUM SPEND $49 dinner | $34 lunch | $24 kids menu
Gluten free & vegetarian options available | Fully licensed See our menu at yenteppanyaki.com.au | 34 Sunshine Beach Road Noosa Junction
27
Winter 2018
IN THE KITCHEN
WINTER WOWSERS
CRISPY SKIN DUCK BREAST, BRAISED RADICCHIO, PARSNIP PUREE AND GOLDEN BEET RELISH
Matt Golinski creates dishes sure to impress with the hottest seasonal ingredients for the coolest nights.
SERVES 4
Ingredients:
SALT BAKED GOLDEN BEETS, GOAT FETTA, RADICCHIO, PARSNIP CHIPS AND DILL
� 4 duck breasts, scored � 1 head radicchio � 1 cup chicken stock � 20gm butter � 300gm parsnips, peeled and roughly chopped � 75ml cream � 25gm butter
SERVES 4
Ingredients: � 500gm baby golden beets � 500gm rock salt � 80gm goat fetta � 1 cup torn radicchio leaves � 200gm parsnips � 2 cups vegetable oil
� ¼ cup dill tips � 1 golden shallot, finely sliced � 30ml white wine vinegar � 75ml extra virgin olive oil � 1tsp Dijon mustard � salt and pepper
� 300gm golden beets � 1 onion, finely diced � 2 tsp yellow mustard seeds � 2 tbs vegetable oil � 75ml sherry vinegar � 75gm castor sugar � 10gm salt � 30ml caramelized balsamic
Method: Cut the radicchio into wedges and lay in a single layer on a baking tray. Pour over the chicken stock and add butter. Season with salt and pepper. Cover with foil and bake for 20 minutes at 180°C. Cool and drain. Place the parsnip pieces on a baking tray and lightly coat with olive oil. Season with salt and pepper, cover with foil and bake for 30 minutes at 180°C or until the parsnips are soft and lightly caramelized.
Method: Lay the rock salt in a 1cm layer on a baking tray and arrange the beets in a single layer on top.
Heat the cream and butter and add to a food processor with the parsnip. Blend to a fine puree. Season with salt and white pepper.
Bake for 30 minutes at 170°C or until tender when pricked with a knife and the skins slip off easily.
Place the beets in a medium saucepan and cover with cold water. Bring to the boil and simmer until tender when pricked with a knife. Cool, remove the skins and grate on a fine grater.
Cool, peel and slice or dice the beets. Peel the parsnips and shred into long strips with a peeler. In a medium saucepan, deep fry in the vegetable oil until crisp and golden. Drain on absorbent paper.
Sauté the onion and mustard seeds in the vegetable oil. Add the grated beets, vinegar, sugar and salt and cook over a low heat until most of the liquid has evaporated.
Whisk together the vinegar, olive oil and mustard and season with salt and pepper.
Arrange on four plates and crumble the fetta over.
In a heavy based pan, cook the duck breasts skin side down until crispy. Turn, cook for 2 – 3 minutes, turn off the pan and rest. Slice each duck breast into three pieces and serve with the parsnip puree, braised radicchio and beet relish.
Serve immediately.
Drizzle with the caramelized balsamic and serve immediately.
Mix together the beets, radicchio, parsnip, shallots and dill and dress with the vinaigrette.
SERVE WITH
SERVE WITH
2017 Tarrawarra Pinot Noir Rose, Yarra Valley, VIC
$125-$130
$25-$30
28
PRETENTIOUS
2015 Dry River Pinot Noir, Martinborough, NZ
PERFECT
$60-$65
PRETENDER
IN Noosa Magazine
2014 Dalrymple Single Site Swansea Pinot Noir, East Coast, TAS
PRETENTIOUS
$23-$27
PERFECT
PRETENDER 2016 Haha Pinot Noir, Marlborough, NZ
2016 Ata Rangi Rose, Hawkes Bay, NZ
Chene Bleu Rose, Provence, FR
$30-$35
$45-$50
IN THE KITCHEN
COCONUT AND GINGER PANNA COTTA WITH POMELO, CUSTARD APPLE AND LEMON BALM
SALT BAKED GOLDEN BEETS, GOAT FETTA, RADICCHIO, PARSNIP CHIPS AND DILL
SERVES 4
Ingredients: � 250ml coconut milk
� 400gm ripe custard apple
� 250ml cream
� 200gm pomelo flesh
� 60gm castor sugar
� ¼ cup lemon balm leaves
� 40gm fresh ginger, finely sliced � juice of 1 lime � 1 vanilla bean, split and scraped � 1tbs light brown sugar � 1.5 tsp powdered gelatine Method: Heat the coconut cream, cream, sugar, ginger and vanilla bean in a small saucepan until the sugar has dissolved. Remove from the heat and allow to infuse for 5 minutes. Dissolve the gelatine in 1 tablespoon of cold water and stir into the cream mixture.
CRISPY SKIN DUCK BREAST, BRAISED RADICCHIO, PARSNIP PUREE AND GOLDEN BEET RELISH
Strain through a fine strainer and divide between 4 serving glasses. Chill for at least 4 hours. Break the custard apple in half and gently flake the flesh into a mixing bowl, removing any seeds as you go. Mix the custard apple with the pomelo flesh, lemon balm, lime juice and brown sugar, and divide between the glasses.
SERVE WITH
PRETENTIOUS
PERFECT
PRETENDER 2016 Vasse Felix Cane Cut Semillon, Margaret River, WA
2016 Fromm Riesling Spatlese, Marlborough, NZ
$23-$28
$29-$34
2012 Chateau Coutet, Barsac, FR
COCONUT AND GINGER PANNA COTTA WITH POMELO, CUSTARD APPLE AND LEMON BALM
$65-$70
29
Winter 2018
IN THE KITCHEN
At just 35 years of age, Josh Smallwood has big apron strings to fill as the Head Chef at one of Noosa’s oldest and most revered establishments.
JUST JOSHIN’ Name Josh Smallwood Age 35 Position Head Chef Restaurant Rickys River Bar and Restaurant
IN Noosa Magazine
30
IN THE KITCHEN
How and why did you decide on a career as a chef? So I could yell at people (just joshin'!). I started my apprenticeship late, I always liked food but when I walked into a kitchen for the first time I knew it was for me, I loved the atmosphere.
Where have your previously worked? And what are some of your career highlights? I did my apprenticeship in Melbourne at Mecca, Grossi Florentino and Interlude. My first head chef job was at the Maribyrnong Boat House. Achieving a Chef's Hat at Rickys and being recognised as one of the best regional restaurants in Queensland are proud moments.
What do you love the most about being a chef? It’s never boring, there is always a new challenge.
What is your approach to food? I like to create a dish around the best produce that is available and hopefully make that shine. No-fuss, honest food.
Do you think it is important to use local produce and why? It’s crazy not to use it. It’s some of the best in the country. We want to support and showcase our region.
Who is your favourite local producer/producers? There are so many in Noosa doing great things, local fisherman like Theo Hewish brings us the freshest local fish, it’s such a privilege to work with this produce. Fraser Isle Spanner Crab, Suncoast Fresh, Absolute Providores and Mooloolah River Fisheries are also some of our great passionate suppliers.
What has been the most rewarding moment of your career so far? Taking over as head chef at Rickys was a big step up for me. It has a great reputation and I believe we have gone from strength to strength over the past few years. Being part of a successful group and contributing in a positive way has been very satisfying.
Who is your inspiration when it comes to culinary creations? I use everything from other chefs
31
to home cooks, to traditional dishes and modern ingredients, if it looks and tastes good it inspires me.
Do you cook at home and if so, what do you like to cook? I like to cook stuff I don’t cook at work. Asian noodle soups in winter are my favourite.
Who would you love to cook for? I would love to cook for my daughter Harper, she is my greatest critic. At four-years-old she can be a bit too honest and I’m still only good at pancakes according to her.
What are the highlights of your latest menu? Our roasted Mooloolaba prawns with nori and coriander butter, it’s so simple but so tasty. Also our new dessert with mandarin sorbet, cheesecake mousse, fennel meringue.
What is your favourite kitchen tool? A knife
What is your favourite ingredient? Prawns
Winter 2018
IN THE PANTRY
RAW BY NATURE Sugar, fat and chemicals; our diets are laden with nasties but a new book by a Noosa local aims to return us to nature with raw, plant-based recipes anyone can make. Jolene Ogle finds out more about eating raw.
M
other Nature provides everything we need to live a healthy life; stunning natural surrounds for invigorating walks, precious Vitamin D from the sun and an abundance of raw foods that nourish and revitalise our bodies. But, in today’s world, we often struggle to find a moment to wander through our national parks, we rarely soak up the sun and our diets are laden with high-fat, high-sugar processed foods. Convenience, a lack of time and financial confines are often the reasons we find ourselves reaching for the mass-produced and packaged foods yet again. Raw chef and (gasp) vegan, Kelly Alexander, is on a mission to help everyday people create healthy, nutritious meals that will nourish the body. She wants to show people that raw, vegan food isn’t scary and can easily be worked into our daily diets. “My move into vegetarianism started when I was 16 but soon moved fast as I found places to eat and discovered things to make,” she recalls.
IN Noosa Magazine
32
IN THE PANTRY Kelly, with the help of her partner Tommy, has just released her first cookbook Raw by Nature offering a collection of healthy plant-based dishes anyone can create quickly. Her book can teach even the toughest meat-eater how to turn zucchini and carrots into long pasta noodles or make pizza from buckwheat. Her recipes will satisfy the sweet tooth with chocolate mousse or a creamy cashew cheesecake. “People are starting to change their perspective and ask questions about veganism. That was one of the intentions with the book, to start to open people’s eyes to other alternatives and change the idea that vegan food is dull or boring,” she says. “It’s getting easier to be vegan now, but it does require a little extra effort whether you’re shopping for your groceries or dining out. “But, for so many reasons, it’s worth it. People are starting to catch on to the benefits of plant-based foods whether that’s for their diet or the well-being of animals. “I think people are becoming much more open and are starting to think about what they are eating and why.”
“It may have been the vegan cupcakes, but it was great to see. I can see people are more willing to try new things. With my cookbook, I hope I can inspire others to be open to healthy foods.”
Win!
We have a copy of Kelly’s Raw by Nature to giveaway to one lucky reader. Simply subscribe to our e-newsletter at: www.innoosamagazine.com.au for your chance to win.
“It can be fun and exciting and really tasty. That’s what I’m noticing with vegan restaurants opening around the region, it’s a celebration of vegan food.” Kelly lives a life committed to mindfulness, simplicity and radiance and believes we can all make the switch to a more plant-based diet. “I went to the vegan markets (in Nambour) recently and it was great to see such a diverse mix of people there. I loved seeing people from all different walks of life interested in a vegan diet,” she says.
To celebrate the launch of Matt Golinski’s first menu we would like to invite you to attend our Spring Wine Lunch. Be the first to enjoy three courses of Matt Golinski’s new Spring menu, hosted by Matt himself, with a focus on seasonal, local produce and complimentary wine. Enjoy a glass of bubbles on arrival, with matching accompanying wines with each course.
Friday 28 September 2018 12pm | $89 per person Online bookings essential tinyurl.com/viewspringmenulaunch
Peppers Noosa Resort & Villas 33a Viewland Drive Noosa Heads noosa.events@peppers.com.au
33
Winter 2018
IN THE KITCHEN
Peter Seghers / Noosa Reds
H
The FARMER
ung upon vibrant green vines like ruby red jewels, Peter Seghers’ tomatoes are known throughout South-East Queensland as the best in the business. It’s little surprise when the man responsible for their care was literally born amongst tomato vines on the family farm in Belguim. As the oldest of four children and now a third generation farmer, Peter learnt the secrets of growing the best quality produce from a young age. An avid proponent of ethical farming, Peter is proud to supply his delicious stock to some of the best restaurants in the region, as well as the public through weekly farmer’s markets and the farm gate at Doonan.
For Peter, having a small carbon footprint is also important with the farm recently introducing an electric vehicle for local deliveries plus a 14kW solar system that powers the car and the business throughout the day.
As a seasonal fruit, tomatoes need warmth to ripen naturally and while Peter could heat the two large greenhouses he uses and extend the tomato season, he refuses to burn fossil fuels to force nature. “Produce out of season is not natural and the local chefs - like Andrew from Saeason - know that and appreciate it,” he says.
“The local chefs are all great,” he says. “They know me by name and I know them. It’s about regular contact and service.
“I won’t force nature even if it means chefs have to go without while in the off-season. But I make sure Noosa’s restaurants and farmer’s markets are always the first to get the fruit when it is in season.”
“They know they can call me if they have run out of Noosa Reds and I will be there. It’s all about quality produce, but also service.”
To combat the effects of a seasonal crop, Peter has introduced mini cucumbers to the farm with crates of the freshly harvested produce already being
COME AND SEE US AND DISCOVER THE TASTE FARMGATE TO PLATE You won’t taste a better tomato Open to the public
Shop Hours: Mon - Thu 6am to 5pm | Fri 6am to 5.30pm Sat 7am to 5pm | Sun - Closed 39A Beddington road Doonan | (07) 5449 1668 www.noosareds.com.au
IN Noosa Magazine
34
used in local restaurants. Ginger and turmeric are also being introduced to the product line. But what remains the most important aspect of business for Peter and his team, is the interaction with customers. “Contact with customers is so important, whether it’s chefs or people at the market,” he says. “You can get feedback on the taste and quality of your fruit. People and chefs can get to know the farmer, where the produce is grown and how it is grown. “That is what people want. We’re seeing it more and more. Everyone is always welcome at the farm and we want people to know, be curious, about where their food comes from.”
IN THE KITCHEN
& the CHEF F
or Season head chef Andrew Tomlin, creating a delicious menu is all about keeping it simple.
Throughout the two decades he’s worked in the kitchen, Andrew has seen the industry turn away from local produce and is excited to see groups such as Slow Food Noosa and some of the region’s best restaurants start to appreciate and desire only the best, local ingredients once again. This swing back to a preference for local ingredients done simply has seen a flurry of Noosa’s best chefs turn to wholesome, honest produce pulled from the ground and placed on the plate. “When you chase the best in local produce, the menu writes itself,” he says. “That’s what Season is all about; we’re produce driven. We focus on getting the best stuff and doing the least to it. That’s
Andrew Tomlin / Season Restaurant
what diners want and what they expect when they come to Hastings Street.
served with the grilled barramundi to the vine ripened tomatoes on pizza.
“Diners want to know their tomatoes have come from down the road and the spanner crab has been caught locally.”
“They are a staple ingredient because they are so good. They have been the pinnacle in tomatoes since before I was in Noosa. They have always been on the menu and I absolutely love to work with them.”
Trained under the watchful eye of celebrity chef Alastair McLeod in Brisbane, Andrew says he soaked up Alastair’s genuine passion for good food and carries that with him today as he creates flavourful meals for Noosa’s locals and visitors. “Alastair did more than teach me about food, he inspired me,” Andrew says. “He was amazing, with such a tough work ethic. “He’s a lot stricter than he is on TV but he’s definitely not faking his passion.” Andrew and his wife came to Noosa over 14 years ago to work for a summer. Attracted to the local dining scene and stunning natural environment, they never left. Today, Andrew turns to local producers for menu inspiration. “I love to hunt the best produce and treat it lightly. I use local growers such as Noosa Reds because good produce is important,” he says. “The tomatoes feature throughout the Season menu from cherry tomatoes
Recipe
NOOSA REDS TOMATO SALAD Half or quarter a mixture of Large Vine Ripened and Heirloom mixture Noosa Reds; drizzle with good quality olive oil; sprinkle Olsson’s Sea Salt; tear basil leaves and mix through. Add torn pieces of Woombye Persian Feta; drizzle with vincotto, add microgreens and enjoy! Watch and Learn! See how easy this salad is to make with a step-by-step video of Andrew preparing this dish on our Facebook page www.facebook.com/innoosamagazine
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
35
Winter 2018
IN REVIEW
IT’S A WRAP Noosa food & wine is back bigger, brighter and better than ever. Deb Caruso shares the highlights.
O
ver four days, more than 70 events and activations in countless locations saw more
than sixty different wineries pour, present and pedal their drops; more than 20 local producers share tastes and tales from the paddock; and more than 55 chefs cook, create and share a sense of camaraderie. Yes, Noosa Food & Wine Festival (NFWF) is very clearly back baby! In addition to farm gate tours and events in restaurants, dedicated NFWF venues included the Tipis on Main Beach, which hosted everything from yoga to sit-down feasts and a glamourous Under the Moon in May Silver party; the Audi
Long Lunch that took over Hastings Street; and the Festival Village which featured the greatest concentration of food and wine in one place. Visiting chefs included the likes of George Calombaris, Colin Fassnidge, Miguel Maestre, Christine Manfield, Paul Carmichael, Allesandro Pavoni, Monty Koludrovic, Alanna Sapwell, Matt Wilkinson, Kirsten Tibbals, Analiese Gregory, Giovanni Pilu and Shaun Clouston from New Zealand’s multiaward winning Logan Brown restaurant. Most events sold out and the Festival Village would have sold well in excess of 10,000 entry tickets over the two days.
Thursday
“The resounding accolades for Noosa from all sectors of the industry both locally and across Australia have certainly placed the Noosa Food & Wine Festival on firm footing for future years as we begin plans for 2019,” she said. SAVE THE DATE: 16-19 MAY 2019 Subscribe to the Noosa Food & Wine database to be the first in the know www.noosafoodandwine.com.au
The festival kicked off with the opportunity to explore the Noosa hinterland with two Food Trails; the traditional Courses on Course at Noosa Springs; an intimate Generation X Dinner at Ibento Event Space; and a Cloudy Bay Wine dinner at Sails Restaurant Noosa.
COURSES ON COURSE The quality of golf might not have been quite up to US Masters standard, but the level of fun was certainly higher. A full field of golfers, complete with an octet of nuns resplendent in their habits, turned out for the annual Courses on Course merriment at Noosa Springs.
IN Noosa Magazine
Festival director Alesha Gooderham said it was great to see so many people enjoying the best of Noosa’s restaurants, hinterland experiences, Long Lunch, tipi events and the Festival Village.
36
INREVIEW
SLOW FOOD NOOSA TRAIL The annual Slow Food Noosa food trail became a 'Snail Trail' with a guided tour and taste at Australia’s first Snail of Approval recipients including Noosa Earth Mushrooms and Noosa Reds; delicious homemade morning tea at Hinterland Feijoas; beautiful bamboo shoots at Big Heart Bamboo and a three-course lunch with wines at Cooloola Berries prepared by Glen Barratt and Kate Harvey from Wild Canary Botanical Bistro and ably assisted by Matt Golinski; before finishing with a locally-crafted beer at Land & Sea. The Sebel Noosa, Accor Loyalty Members joined the Slow Food Trail. Pics: Shirl from Swirltography
Peter, Noosa Reds
Matt Golinski & a friendly helper
Pete, Hinterland Feijoas
Noosa Earth
Camelot Dairy's camel milk pannacotta; feijoa; Cooloola Berries fresh strawberries, ice cream and freeze dried; Organica Floret rose water Turkish deligh; confetti and chocolate soil
The Wild Canary team
Land & Sea Brewery
Roast Noosa Masala eggplant & tomato, pickled beans, kitchen garden herbs, lemon myrtle labneh
The Slow Food Noosa Trail team
Big Heart Bamboo
GEN X DINNER
Jo Barrett
Kylie Javier Ashton
INSPIRED SERIES Female heavyweights of the hospitality industry gathered at the Sofitel Noosa as part of chef Luke Mangan’s The Inspired Series, which aims to educate and advise young chefs and hospitality to inspire, educate and entice the next generation of professionals. The expert panel included Noosa’s very own Danielle Gjestland, owner of The Wasabi Group; Momofuku general manager Kylie Javier Ashton; restaurateur and owner of Ormeggio Group Anna Pavoni; Oakridge head chef Jo Barrett; and chef and culinary ambassador Christine Manfield who said it was time for women to shine.
37
Three of Australia’s finest young guns: Zackery Furst, Sous Chef Ides, Melbourne; Lauren Eldridge, Pastry Chef, Stokehouse Group; and Charley Snadden-Wilson, Sous Chef, Embla, Melbourne collaborated on an 8-course dinner with matching wines and brilliantly hosted by Executive Chef, Paul Carmichael of Momofuku Seiobo, Sydney. Held in the unique and intimate Ibento Event Space, Wasabi's private dining venue. Guests witnessed first-hand how they challenge the art of delivery of fine cuisine with their own personal and contemporary style, while maintaining the perfect equilibrium of taste.
Winter 2018
IN REVIEW
Friday
Pic: SurfShots Noosa
FESTIVAL OPENING PARTY Noosa Main Beach set the scene for a wonderful weekend of food, wine and lifestyle with the official opening of Noosa Food & Wine Festival 2018 under the tipis. Signature canapes from some of Noosa’s leading restaurants were washed down with Wines by Xanadu Margaret River, beer by Asahi Super Dry and live music.
WOHO Australia’s not-for-profit association which supports Women in Hospitality (WoHo) presented WoHo – Female Talent of our Time at Wasabi. The 4-course menu by Chefs Emma McCaskill (The Pot), Jo Barrett (Oakridge), Lauren Eldridge (Stokehouse); was expertly hosted by Australia’s leading women in hospitality including guest restaurant manager Kylie Javier Ashton (Momofoku) and sommelier Morgan Paige (Blackbird) who together with Wasabi's sommelier, Lara Graham paired two courses each.
Pic: Paul Smith Images
Pic: Paul Smith Images
Oliver Carruthers & Shane Buckley
SUCK SHUCK POUR AT CAFÉ LE MONDE
Kylie-Javier-Ashton, Lauren Eldridge, Lara Graham, Danielle Gjestland, Jo Barrett, Laura Redmond, MC Kerrie McCallum. Seated - Cassidhe Lusk, Emma McCaskill, Morgan Paige
MAKEPEACE ISLAND Internationally-renowned chef, restaurateur and MasterChef Australia co-judge George Calombaris joined with fellow judge Matt Preston on Sir Richard Branson’s Makepeace Island to present the ultimate garden party celebration of seafood, wine and fresh local produce.
Pic: Paul Smith Images
IN Noosa Magazine
George Calombaris & Matt Preston Pic: Paul Smith Images
38
Award-winning oysters met awardwinning wines at Café Le Monde with Wapengo Rocks Organic Oysters joining Mountadam Wines and Cafe le Monde's Olliver Carruthers and Mitch Kmiecik to shuck, pour and curate a world-class evening of bubbles and bivalves.The interactive oyster station allowed guests to enjoy the oysters freshly shucked or learn how to shuck while the kitchen prepared oyster canapes including Kombucha granita; Rockefeller, grilled with garlic, Pernod and parsley; a deep-fried oyster slider with lettuce, hot sauce; Steamed oysters with soy ginger and mirin; Kilpatrick, grilled with voodoo bacon and hot sauce; and the popular oyster verdita shooter with tequila, pineapple, jalapeno and coriander; and smoked oyster chowder.
INREVIEW Friday started with more produce and brewery trails; Masterclasses kicked off in style with a Martini Degustation with Belvedere at Sofitel Noosa; and a sunset Champagne and Caviar Masterclass at Sails. Highlight dinners and lunches ranged from XO Retro to a 9-piece banquet with Nick Stanton from Ramblr and Victor Liong from Lee Ho Fook joining the boys at Sum Yung Guys to create Sum More Yung Guys. Yarra Valley came to Noosa with Oakridge on the River pairing Yarra Valley Winery and Oakridge Restaurant’s chefs Matt Stone and Jo Barrett to present a 5-course feast at Rickys; The Chef and the Fisherman saw Thomas Corner Eatery’s David Rayner team up with local fisherman Jason Simpson of Fraser Isle Spanner Crab to present a 4-course, produce-driven menu with matching wines by Catalina Sounds. Massimo Mele and Ryan Boyle took tastebuds on a journey of flavours from the south of France to the north of Italy over 4-courses with matching wines at Aromas; while Adam D'Sylva from Coda and Tonka in Melbourne collaborated with Season Restaurant’s Andrew Tomlin to present a 4-course dinner with wines by Yering Station. Pitchfork Restaurant's Head Chef Craig Galea teamed with Alanna Sapwell of Saint Peter to present 4-courses using ingredients from local female producers and matching wines from Lethbridge Wines in Geelong, Victoria. Monty Koludrovic brought the Bondi Icebergs dining experience to Noosa with Locale's head chef Andy Davies to present a 4-course dinner with matching bio-dynamic wines presented by Vanya Cullen from Cullen Wines.
ART SERIES LUNCH AT SAILS Sails Noosa’s executive chef, Paul Leete presented a 4-course menu paired to the revered Art Series wines from the esteemed Leeuwin Estate winery with owners Tricia and Denis Horgan sharing the history of the estate, which is one of the founding wineries of the Margaret River region.
MUSSEL MONDAY ONLY $25 MUSSELS + CHIPS + WINE AVAILABLE FROM 11AM BOOKINGS ESSENTIAL
The Sebel Noosa, Accor Loyalty Members enjoying the Art Series lunch. Pics: Shirl from Swirltography
WEDNESDAY DATE NIGHT ONLY $55 2 MAINS & BOTTLE OF WINE
AVAILABLE FROM 5PM | BOOKINGS ESSENTIAL MENU CHANGES WEEKLY
SIX BEFORE SIX TAPAS & DRINKS ONLY $6 HAPPY HOUR
6 DRINKS, 6 TAPAS ONLY $6 EACH! 3PM - 6PM | MONDAY - FRIDAY ROLL A 3 AND DRINKS ONLY $3 BREAKFAST DAILY FROM 7AM + DAILY LUNCH SPECIALS
1 SUNSHINE BEACH RD, NOOSA JUNCTION P: 5447 5413
PADSTOWS.COM.AU
Mooloolaba prawn and betel leaf miang
39
Winter 2018
IN REVIEW
Saturday
The day started with Rise and Shine in the beach tipis with yoga set to live instrumental music, a nourishing breakfast and inspirational talks. Hinterland trails continued, the Festival Village opened and Masterclasses covered everything from coffee to cheese; caviar and chocolate; and chardonnay to champagne with Australia’s Queen of Champagne Bernadette O’Shea. Wasabi Noosa and Kin Kin Native Honey hosted a unique Smoking with the Locals masterclass and it was cin cin for the gin with a Four Pillars Gin Masterclass at Sofitel Noosa! See our review of the Pinot Noir masterclass on page 46 and Kirsten Tibballs chocolate demonstration with an exclusive recipe and your chance to win a copy of her book, Chocolate, on page 44.
The Audi Long Lunch on Hastings Street is one of Noosa's most iconic and popular events featuring leading local restaurants lining the iconic Hastings Street strip.
Restaurants took to the street with the popular Long Table Lunch on Hastings Street; or housed their own events including Food Women With Christine Manfield at Pitchfork with Craig Galea teaming up with Christine to create a 4-course menu using ingredients from local female producers with matching wines from Lethbridge Wines. Jordan Toft joined Wood Fire Grill’s Marcus Denby to serve up a 4-course fiery lunch served with matching wines; Embassy XO welcomed back the Chef who started it all, Brendon Barker, now Executive Chef at Brisbane's Madame Wu for a Yum Cha Banquet with current head chef James Wu and Journey Wines; and Sirocco’s popular Flights and Flavours returned with premium Australian wine from Harewood Estate. Miguel Maestre turned up the heat with Local Seafood Flair at View by Matt Golinski; and Noosa's very own Peter Kuruvita teamed up with mate Matt Wilkinson of Pope Joan, Melbourne to create a 4-course menu using produce from within a 100km radius of Noosa. Three of Australia's leading Italian chefs - Andrea Ravezzani, Alessandro Pavoni and Giovanni Pilu created, experimented and surprised with 4-courses of contemporary Italian cuisine paired with matching wines at Noosa Waterfront.
WASTED AT THE LONG APRON Analiese Gregory, head chef of Franklin in Hobart joined The Long Apron's head chef Chris Hagan to explore sustainable ways of using by-products and under-utilised produce. Focusing on ingredients that would otherwise be wasted, the dynamic duo created a 6-course tasting menu with matching wines.
Under The Moon In May, Silver Edition ended the day in an epic sunset cocktail party as the moon rose over Noosa Main Beach with live music, cocktails, spritzers, gin samplings, a vodka bar, and oysters and canapés from Rococo, Bistro C and Boardwalk Bistro for one of the biggest beach parties Noosa had ever seen!
The Sebel Noosa, Accor Loyalty Members at Wasted at the Long Apron Pics: Shirl from Swirltography
PADSTOWS Shaun Clouston, executive chef and partner of the highly successful and award-winning New Zealand restaurant Logan Brown, joined with Padstows owner and head chef Grant Norman to create a 5-course degustation dinner with matching wines from Craggy Range for an unforgettable dining experience including the very best local ingredients and foods specially-imported from New Zealand.
From Across the Ditch: Mary-Jeanne Hutchinson, Craggy Range Wines; Grant Norman, Padstows; and Shaun Clouston, Logan Brown
IN Noosa Magazine
40
Ora King Salmon, Pinot Barrel Aged Gin, Moko Smoked Eel, Salt Baked Beets
INREVIEW
Sunday
Sunday started with awesome breakfast options including the Rickys Champagne Brunch on Noosa Main Beach with stunning sea views and Laurent Perrier Champagne Fizz washing down delicious canapes by Rickys head chef Josh Smallwood and chilled Sunday sounds by DJ Mike. The Bistro C Oz Harvest 500 breakfast undertook a mighty effort to serve breakfast for 500 guests overlooking Noosa's Laguna Bay and raising funds for OzHarvest to deliver up to 20,000 meals to vulnerable community members.
Peter Kuruvita
In addition to the masterclasses in the Festival Village, Sofitel Noosa continued to inspire and indulge with Australia’s Queen of Champagne, the incomparable Bernadette O’Shea, and the formidable Ken Gargett with an informative and educational journey experiencing five Champagnes and matching food. The Emporium Hotels And Torbreck Vintners Lunch At Ibento saw award-winning Executive Chef Josue Lopez of Emporium Hotels presenting an intimate five course degustation paired with single vineyard wines from Torbreck Vintners, Barossa Valley.
Ibento Space
Peter Kuruvita made Moreton Bay the star for a long Sunday lunch that started with fresh-shucked and wild-caught Moreton Bay Rock Oysters and bubbles and then presented Moreton Bay Bugs in three signature styles with petit fours.
CLOSING PARTY Noosa Boathouse and Dal Zotto Wines brought a fitting end to the Festival with the Tipi Aperitivo Closing Party. Guests enjoyed the sunset on Noosa Main Beach, as they slipped off their shoes to feel the sand between their toes; grabbed a Dal Zotto Prosecco cocktail and selected food from Noosa Boathouse chef Shane Bailey and comrade chef Matt Golinski. As the music kicked in and the moon rose, what better way to do some star gazing and reflect on a weekend full of fun, food and festivities!
David Rayner used his Thomas Corner Eatery for a very special 4-course Harvest to Plate lunch with matching wines by Catalina Sounds and talks and tastes highlighting the remarkable journey of Ian Douglas from The Lime Caviar Company. Acclaimed Chef Tony Percuocco joined forces with Noosa Waterfront's Andrea Ravezzani to present North Meets South At Noosa Waterfront – a 4-course journey from the North to South of Italy matched with a selection of wines.
NOOSA AMOUR ON THE BEACH Four of Noosa's finest restaurants united under the tipis on beautiful Noosa Main Beach. Starting with Aperol Spritz; Marcus Denby from Wood Fire Grill presented the first course of Smoked Duck, pickled Maravista Farm pumpkin, ginger raisins, barley crackle and beetroot gel. Expertly paired with the 2017 Pizzini Pinot Grigio; it was over to Josh Smallwood from Rickys to continue the creative culinary journey with Fraser Isle Spanner Crab, Maravista Farm zucchini carpaccio, macadamia, nasturtium vinaigrette, paired with a 2017 Pizzini Arneis. Andy Davies from Locale provided a Grass fed veal tenderloin with prosciutto, sage, Maravista Farm rainbow chard, celeriac puree and pepper berry jus that was expertly matched with a 2016 Pizzini La Volpe Nebbiolo. The final act went to Jules Santisi from Aromas Noosa who ended a sweet note with Maravista Farm honey and thyme mousse, macadamia and honeycomb paired with 2015 Pizzini Picolit. The Sebel Noosa, Accor Loyalty Members fell in love with Noosa Amour Pics: Shirl from Swirltography
41
Winter 2018
IN REVIEW
VILLAGE LIFE T
he return of the Noosa Food & Wine Festival Village saw locals and visitors of all ages head to Noosa Lions Park to enjoy riverside relaxation with plenty to see, do and eat.
From free cooking demonstrations and chef’s tables to the affordably-priced masterclasses; live music from DJs and bands; local producers to discover and products to taste-test; kids from the Slow Food Noosa School Kitchen Garden program to meet; and playgrounds and free seedlings to plant for the young and the young at heart; there was something on offer for everyone. Attention to detail was evident in the flow of the village, the structures, furnishing, lighting and ample space to meet and mingle, sit or dance! The Pimm’s Garden Party located in the heart of the Village in a beautiful Sperry tent provided a central location for taking in the Festival activities; the Hamptons-themed VIP area offered stunning river views; and Noosa’s version of a beer garden was resplendent with cool pop-up bars, live music and DJs featuring beers and cider from the likes of 4 Pines Brewing Co, Balter Brewing, Brick Lane Brewing Co, Eumundi Brewery, Asahi Super Dry, Hawkers Beer and Stone & Wood.
The Festival Village was the heart and soul of Noosa Food & Wine with the perfect balance of food, drinks, producers, chefs and entertainment to keep everyone amply wined, dined and good-timed! Deb Caruso got amongst the action!
a stunning Yurt, provided the opportunity to experience chefs and winemakers in a more intimate setting with topics covering key ingredients from caviar to chocolate and cheese; spices, salts and sweets; and wines and spirits. For those passionate about food, discovering something new and meeting artisan producers, the Producers Pavilion was a sensory explosion of tastes, smells, tips and visual delights. Producers include: Byron Bay’s Brookies Gin with its popular gin and juices; CoYo Yoghurt; Kenilworth Cheese; Meredith Dairies; Padre Coffee; Pomodoras Balsamic Dressing; Social T; Ugly Duck Preserves; Voodoo Bacon, whose bacon fudges were met with great interest; Walter’s Artisan Bread and Woombye Cheese, who sold out of the new Ash Brie that was launched exclusively at the Festival. Gympie Gold producers included Big Heart Bamboo, Barenuts Macadamias and Scurvy Dog Pic: SurfShots Noosa
Some of our best local restaurants came to the party to keep the crowds fed; and some of Australia and the world’s best wineries stopped the crowds from getting thirsty - from French Champagne to a rosé revolution; family-owned estates and New Zealand’s favourite drops. Cooking demonstrations on the Main Stage and in intimate chef’s skills tables included entertaining and informative sessions with chefs including Colin Fassnidge, Miguel Maestre, Jo Barrett, Kirstin Tibballs, Alanna Sapwell, Alessandra Paconi, Giovanni Pilu, Jordan Toft, Emma McCaskill, Adam D’Sylva, Tony Percuoco, all the Matts (Golinski, Stone, Sinclair, Preston and Wilkinson) and more. The Olsson’s Salts ticketed masterclasses (most for $20) inside
IN Noosa Magazine
42
Lime Soda. Yarra Valley Caviar and King Island Dairy pop ups proved popular and other small-scale producers including Mighty Bean Tempeh, Noosa Black Coffee and Boneafide Broth co were featured at the Slow Food Noosa Snail of Approval stand. Cooloola Berries were kept busy providing soft serve ice creams with fruit fresh from the farm; and Noosa’s newest business, Happy Pops, served up happiness on a stick with their artisan gelato and sorbets. As the sun went down, local DJs and bands had everyone on their feet until gates closed at 8pm. Festival Director Alesha Gooderham said the atmosphere was fun, engaging and contagious as thousands of people enjoyed the range of events from wine tastings to masterclasses, to chef’s skills, live entertainment and the engagement with growers and producers. We’re already salivating for 2019!
INREVIEW
Pic: Shirl from Swirltography
Pic: @chevaunehindley
Pic: @chevaunehindley
Editor of delicious Kerrie McCallum and Matt Preston
Pic: Shirl from Swirltography
Pic: Shirl from Swirltography
Pic: @chevaunehindley
Dalzotto Wines
Pic: @chevaunehindley
NUTRITIONAL WHOLEFOOD FOR ETHICAL EATERS Lovingly fermented using only Australian Certified Organic Whole Soya Beans Dairy & GMO Free mightybeantempeh.com.au
Find Mighty Bean Tempeh at your preferred local Wholefoods Store (Organika & Bio-Shop Noosa), and IGA’s. Check out our easy nutritional recipes at mightybeantempeh.com.au and follow us on Facebook & Instagram. *serving suggestion
43
Winter 2018
IN SWEETNESS
Chocolate tempters, A CHOUX IN There were melt-in-the-mouth moments aplenty at Noosa Food & Wine including a Masterclass which Helen Flanagan found irresistible
She’s a regular in magazines and on television including in 2017 presenting the final challenge for the MasterChef grand finale; has had Savour Chocolate & Patisserie School in Melbourne’s Brunswick since 2002; and her book Chocolate featuring over 80 recipes will give confidence to the most kitchen shy dessert lovers.
K
irsten Tibballs is regarded as the Queen of Chocolate for good reason. She’s arguably the most celebrated and internationally-respected pastry chef and chocolatier in Australia with a host of accolades already to her name.
“Chocolate is an incredibly versatile ingredient, a fabulous product to work with plus it’s rich in antioxidants,” Kirsten says. “Not many people have the chance to work with one of life’s guilty pleasures every day, so I feel truly lucky.”
She is an ambassador for leading chocolate manufacturer, Callebaut; a Gold and Bronze medal winner in the Pastry Olympics in Germany; Australian representative at the World Pastry Team Championships in the USA, where she was recognised as the best in the world for her handmade chocolates; and a judge for the World Chocolate Masters in Paris, The Patisserie Grand Prix in Japan and The World Chocolate Masters selections in London.
In an exclusive for IN Noosa Magazine she offers some hot tips for working with chocolate and a recipe for Strawberries and Cream Choux Puff: ÝWhen purchasing chocolate, try to avoid one with vegetable oil as it contains hydrogenated palm oil. Look for cocoa butter in the ingredients list to ensure a good quality product that’s a healthier
spoil yourself. DIY gelato on a stick.
Handcrafted artisanal gelato & gourmet waffles on a stick - made fresh daily. happypopsnoosa
Happy Pops Noosa
On the beach: Shop 6, 49 Hastings St Noosa Heads (opposite bistro c) Phone: 0404 314 468 happypops.com.au
IN Noosa Magazine
44
Kirsten Tibballs at Noosa Food & Wine 2018 Photo: Paul Smith Photography
option over vegetable fat. I always opt for Callebaut couverture, made from cocoa beans, and is around 50% cocoa butter and 50% dry cocoa solids. Compound chocolate is a cheaper alternative to couverture. ÝStorage of chocolate is equally important. It should be kept away from light and stored in an airtight container to prevent absorption of aromas and moisture. Products coated in chocolate are best stored at room temperature, as long as it doesn’t exceed 23˚C. ÝThe easiest way to melt (as opposed to tempering) chocolate is in a plastic bowl in a microwave.
Open daily 9am - 9pm
IN SWEETNESS
STRAWBERRIES AND CREAM CHOUX PUFF Makes 25 approx
SABLE PASTRY 100 g unsalted butter 125 g caster sugar 125 g plain flour 2 g salt 1. P lace all the ingredients in the bowl of a stand mixer fitted with a paddle attachment. Mix until combined. 2. R emove the dough from the mixer and roll it to 2 mm between 2 sheets of baking paper using a rolling pin. 3. Freeze. 4. Cut out 5 cm round discs.
Strawberries & Cream Choux Puff Photo: Paul Smith Photography
CHOUX PUFFS
CRUMBLE
STRAWBERRY COMPOTE
125 ml full cream milk 125 ml water 10 g caster sugar 2 g salt 100 g unsalted butter 150 g plain flour, sieved 225 g whole eggs
280 g unsalted butter 125 g raw sugar 325 g plain flour 3 g salt 5 g ground cinnamon
600 g fresh strawberries, diced 1½ teaspoons of Heilala vanilla bean paste 150 g caster sugar
1. Place the butter and raw sugar in the bowl of a stand mixer and mix until smooth.
2. Set aside to cool.
1. P lace the milk, water, sugar, salt and butter in a saucepan and bring to a boil. 2. R emove from the heat and stir in the sifted flour until combined. 3. R eturn to a low-medium heat and cook for approximately 2 minutes, stirring continuously until it has an oily sheen on the surface. 4. Transfer the mixture to the bowl of a stand mixer fitted with a paddle attachment and mix. Slowly incorporate the eggs in small amounts, stopping the mixer regularly to scrape down the sides. 5. Transfer the mixture to a piping bag with a plain round 12mm nozzle. repare a tray with baking paper and 6. P pipe 3cm choux puffs onto the lined tray.
2. Add in the dry ingredients and stop mixing when the mixture is still crumbly. 3. Place the crumble on a lined tray and bake at 170°C for approximately 20-25 minutes. 4. Remove from the oven and allow to cool at room temperature.
WHITE CHOCOLATE CHANTILLY CREAM 600 ml Bulla thickened cream (A) 60 g liquid glucose 2 teaspoons of Heilala vanilla bean paste 420 g Callebaut white chocolate 880 ml Bulla thickened cream (B) 1. Boil the cream (A) with the glucose and vanilla in a saucepan.
1. Combine all the ingredients in a saucepan and simmer for 2-3 minutes.
ASSEMBLY 60 g freeze-dried strawberries 400 g fresh strawberries, sliced 1. Slice the top off the choux pastry. 2. Place crumble in the base of the choux, followed by a layer of white chocolate chantilly cream and strawberry compote. 3. Add in another layer of crumble and place some sliced fresh strawberries on top. 4. Pipe some of the whipped white chocolate chantilly cream on top and garnish with the sieved freeze-dried strawberries.
WIN!
7. P lace a disc of sable pastry on top of each one and place in oven at 130°C for 15 minutes.
2. Pour the boiling mixture over the white chocolate in a bowl and whisk together. 3. Add in the cream (B) and combine.
Chocolate by Kirsten Tibballs (Murdoch Books) photography by Greg Elms RRP $49.99
8. A fter 15 minutes, increase the heat to 150°C and bake for a further 15 minutes.
4. Place in the fridge for 6 hours prior to whipping. To whip, whisk it in a stand mixer or by hand to a piping consistency.
To win a copy, register to receive information on our new cookbook innoosamagazine.com.au/tastesofnoosa Entries close 1 September 2018.
inally, increase the heat to 170°C 9. F and bake for another 15 minutes.
45
Winter 2018
IN THE GLASS
THE POINT TO PINOT I ’ve never been a huge wine drinker - or understood wine tastings. The thought of sipping a thimble full into your mouth,
swishing it about like Listerine and then
expelling the contents into a spittoon never appealed. And I never understood the descriptions that followed the expulsion of
Challenging and complex are words you’ll hear when it comes to producing a great drop of plonk. John Caruso discovers that there’s more to wine than just something to have with our daily bread.
fluid. The taste on the palate, the length, tannins, viscosity! WTF? Maybe I didn’t get it because I’ve always found it difficult to describe smells and flavours. Even perfumes and aftershaves confused me. While others carefully considered, and then pontificated on their choice of wine around the dinner table, I would order a VB. A beer and a steak, a match made in heaven. Simple and reasonable. However, I must confess to being enlightened at the Noosa Food and Wine Festival during the Pinot Noir Masterclass focusing on Tasmanian sub-regions at the Sofitel Pacific Noosa Resort. A religious awakening if you like.
The first lesson was that when you see the word ‘masterclass’ on an invite or poster, don’t jump to the conclusion that it’s for those who already know it all. This pinot masterclass was a straight
HEAPS OF YUMMY WINE & WOOMBYE BRIE IN THE FRIDGE
The second lesson was that it’s not easy producing a world class drop, especially pinot. “The thing that really excites me about pinot is the difficulty in growing it, the diversity of how it grows and the constant yearly challenges it produces,” says Peter Caldwell, vigneron with Dalrymple Vineyards Tasmania, and one of the straight-shooters at the aforementioned masterclass. “You have really big wins and really big losses, however, the wins outweigh the losses,” he said. “The other thing I love about what I do is tasting a wine ten years down the track and having it turn out the way you envisaged a decade earlier. It’s a
NOOSA ACCOMMODATION
Oodles of Local Brews lo c a l brew
shooting, simple English exploration of vino that made a convert out of me, while also satisfying those with a more sophisticated palate and education on the finer arts of viticulture.
Specialists
since 1973
yum
ACCOM NOOSA is your one stop shop for Noosa holiday accommodation with a range of luxurious Noosa apartments, holiday houses and a prestigious signature range of properties to suit your needs.
Tastings every Friday at 4pm
FREECALL: 1800 072 078
shop 4/28 duke street, sunshine beach | ph 5455 3941
info@accomnoosa.com.au | www.accomnoosa.com.au
IN Noosa Magazine
46
IN THE GLASS real buzz for me.” Adam Wadewitz, senior winemaker at Tolpuddle Wines was the other conductor at the recent masterclass and a pinot noir enthusiast. “I just think that pinot is delicious,” exclaims Adam. “Medium-bodied, light, it’s the sort of wine that you can fall in love with and that’s what initially caught me. Once you try a great pinot, it captures you, you’re bitten by the bug and once that gets you, you start delving deeper. You look at producers, you look at food, especially duck and pinot, what a perfect match that is!” “I’ve done a number of beef and burgundy dinners and when people are served a pinot they think it’s going to be light and not what they expect when compared to a shiraz and cabernet,” continues Peter. “However, people do get blown away by the power, richness, and complexity of pinot - and they find they can enjoy a couple of glasses of it without exhausting themselves, which is what some of the other big reds can often do. So, you can enjoy a whole bottle of it instead of just a glass.” I made my way through the pinots from across Tasmania and the flavoursome food pairings including prosciutto, truffle pecorino, quail, rabbit, green olives,
pistachio, pomegranates; and I found myself agreeing with Adam when it came to his point about pinot and duck - the duck liver parfait, fruit chutney on rye bread; and lightly smoked duck with truffle pesto, quince and mustard cress blew my mind!
MASTERCLASS MENU
“We all need to use a common language that paints a picture that consumers understand when it comes to describing wine,” explains Adam. “The things that jump out to me are the fruits and the florals, and then we talk about the structure of the wine. How does it taste? How does it sit on the palate? What about the length? Does it stick around in your mouth for a long time? We talk about the use of whole bunch and tannin and what it means, and then we extend it to food pairings. There are beautiful intricacies involved, smelling, tasting, and understanding what’s in the glass.” “Pinot served at the right temperature is really important. For me it’s around 14 to 15 degrees and having it at that temperature is when it’s at its most enjoyable, and if you can open it and decant it, then even better,” chimes in Peter. So, next time I’m perusing the menu at my favourite Noosa establishment, eyeing off the duck, or considering a grass-fed eye fillet on the Weber at home, you know I’ll be contemplating the right drop to accompany.
47
SHAVED PROSCIUTTO, TRUFFLE PECORINO Dalrymple Cottage Block , Pipers River 2014 QUAIL, RHUBARB, PISTACHIO, POMEGRANATE Dalrymple Ouse, Central Highlands 2014 RABBIT TERRINE, GREEN OLIVE, CAPERS, MUSTARD Dalrymple Swansea, East Coast 2014 DUCK LIVER PARFAIT, FRUIT CHUTNEY, RYE BREAD Dalrymple Coal River Valley, Coal River 2014 LIGHTLY SMOKED DUCK, TRUFFLE PESTO, QUINCE, MUSTARD CRESS Tolpuddle, Coal River 2016
Winter 2018
IN THE GLASS
Husk Distillers in the Tweed River Valley originally had their distillery on their own cane farm, which enables them to grow their own cane, ferment it, distil it basically control the entire process from the paddock to what we get to savour from the bottle. What distinguishes rhum from rum? Rhum can only be made from fresh cut cane juice delivering a more refined product, lighterbodied with a grassy, vegetal, savoury flavour edge. Because it is distilled from fresh cut cane it can only be made whilst the cane harvest is taking place. Rum on the other hand is usually distilled from molasses, which gives a heavier product, sweeter and more rounded - and they are allowed to add caramel, further adding to the viscosity
SBB on the rocks with a twist of orange
and sweetness. All of Husk Distillers’ Rums start as the basic, clear, unaged Rhum Agricole. The two rums more suited to winter drinking and coloured by oak aging, are the Spiced Bam Bam, which is a spiced rum, and the 1866 Tumbulgum Rum, released in 2016 to celebrate the 150th Anniversary of Tumbulgum village.
Being Rhum Agricole based, the Spiced Bam Bam is much lighter and delicate compared to rum-based equivalents. The main reason being the base rhum is lighter and therefore only needs a seasoning from the botanicals not a drenching as the distiller is not trying to compete with a strongly-flavoured base rum. It is a refined, warm, subtly spiced rum featuring wattleseed and native ginger from the farm to which sweet citrus elements (mandarin and orange peel), vanilla and cinnamon are added. It is great sipping on ice or neat.
Cheers & good drinking!
Distiller Paul Messenger and Tilly the Viszla
IN Noosa Magazine
The first hint of winter has just announced itself with a cool, dry blast of air from the south that even has the diehards at A-Bay reaching for a little clothing. Tony Cox discovers just the thing to warm us up!
48
1866 TUMBULGUM RUM
D
o we welcome the brief window of opportunity to consume red or do we choose to drink something different altogether? How about a product that utilises one of the most prolific agricultural plants in Queensland and Northern NSW? I am talking about humble sugar cane and rhum agricole.
SPICED BAM BAM
WINTER RUMBLE
I also have it with fresh lime juice and a dash of the probiotic coconut cordial my wife feeds me, telling me I will live longer. I don’t know about the probiotic cordial but I think a frequent sip of Spiced Bam Bam is definitely life-prolonging. The 1866 Tumbulgum Rum is aged for three years in a combination of new American oak and former bourbon barrels. The new American oak barrels impart a pronounced vanilla flavour as well as a slight char taste whilst the bourbon barrels add a roundness to the finished rum. When the temperature drops, grab a book, some fine dark chocolate and a fair slug of this stuff neat in a quiet corner of the house and just indulge. Margot Robbie’s use of Ink Gin, by Husk Distillers, catapulted
that product to instant fame. Husk Distillers are no doubt hoping that the celebrity status of your humble scribe has a similar impact on their rum sales!
IN THE GLASS
TA S T E S O F
NOOSA – Your favourite recipes featuring the best local ingredients from the best chefs and restaurants in Noosa.
Distillery manager Quentin Brival hand cutting sugar cane at Husk Plantation Distillery
CONVENIENT LOCATION SPECIALTY ADVICE BOUTIQUE WINES
Noosa’s best selection of Pinot Noir
JUST ARRIVED!
A’S NOOSICE CHO
REGISTER now for more information on “Tastes of Noosa” – a stunning
Back vintage reds from Barossa, Coonawarra and Western Victoria including the stellar 2010 vintage.
cookbook celebrating local produce and featuring the best dishes from the region.
deb@innoosamagazine.com.au 0428 853 224 www.innoosamagazine.com.au/tastesofnoosa
p 07 5449 4797 w sofitelnoosapacificresort.com.au 16 Hastings Street, Noosa Heads
@tastesofnoosa
49
Winter 2018
IN YOUR EARS
SOUNDS LIKE SNUGGLE TIME
As the cooler months arrive, what better time of the year to snuggle up with that special somebody. Zinc96’s Nugget and Al have put together the perfect playlist…
NUGGET’S PICKS I Want To Know What Love Is Foreigner Lou Gramm’s magnificent 1984 tale of unrequited love has the perfect amount of the two best qualities of 80s music, saccharine sweetness and synthesizer. There’s also the fact that Lou’s hair in the film clip is a spectacular mix of size and curl, so suddenly him being the love child of Bonnie Tyler and Barry Manilow is not unfeasible.
Touch of Paradise John Farnham Farnsy’s Whispering Jack album was well and truly knocking our collective socks off with gems such as The Voice and Pressure Down but the real gift of this 1986 classic is the great man’s cover of a previously released Mondo Rock song. Touch of Paradise lays bare our singer to his emotional core and lines like “You touch my hand and I walk off shaking” remind us what a delightful handful a young Farnsy would have been after dark.
Nothing Compares 2 U Sinead O’Connor
True Spandau Ballet
The follicly-challenged Irish lass pulls off one of music’s rarest feats in this 1990 stunner. Taking a song made famous by the late great Prince and improving it. Her haunting vocals, albeit about a love lost, might just make you appreciate your current love and have you snuggling up a little bit tighter on these cool nights.
Another from the glorious 80s (heck, even this style was known as “New Romantic”) The band typified a lot of the 80s sound...great hair, stylish gear, a bit (or maybe a lot) of synthesisizer plus a good looking dude out front. True was a classy effort and one of the most memorable ballads of the decade. And even though P.M. Dawn tried to murder it in their terrible hip hop effort of the 90s, it survives it’s place as a winter warmer.
AL’S PICKS
Keep On Loving You REO Speedwagon
Never Gonna Give You Up Barry White If there is an artist who can get a cosy fire cracklin’, it’s gotta be “the love god”. The formula was a simple one yet effective……some heavy breathing, endless whisperings of “baby, baby, baby” and a smooth deep voice scientifically proven to be some form of mating call to the opposite sex. Surely he has a certificate of merit in the birthing suites of most maternity hospitals!
Forget the fact that the band name came from some random infatuation with historic transportation, this song is one of those picture-perfect ballads and was a turning point for the band as well. And tell me you can go wrong with killer lines like “I don’t want to sleep, I just want to keep on lovin’ you”...now that’s smooth. A comfy, cozy vocal accompanied by one of the best keyboard guided melodies, it helped the album Hi Infidelity sell around seven million copies and put the band on a platform alongside the successful bands of the era.
Plywood postcards Upcycled Framed prints
Timber prints
Bespoke & custom-made for special occasions
Contact Jodie 0404 872 137 jodiebushby@hotmail.com
IN Noosa Magazine
Find us at Eumundi Markets every Wed and Sat up the hill in the Pavilion
50
@jabshots
IN TUNE
STARS IN THEIR EYES
Tosh, Grace & Charlie Pic: Dave Gleeson
It would be easy to highlight the ages of this school band as their most interesting element, but really it’s the tenacity, confidence and maturity with which they tackle any song that is most remarkable. Jolene Ogle meets The Myths.
W
ith a flick of his hair and a twirl of his drumsticks, 10-year-old Tosh counts in his band mates as they launch into their rendition of party favourite, Tequila. Surrounded by technical equipment, instruments and posters of past-performances, the school students sing, strum and drum their way through more songs than my iPod can store. Their band headquarters is in Tosh’s parents house with band manager and mum Sandra happily housing the budding musos for rehearsals every week. There is never a break in the busting sound with the band mates breaking into animated conversation at the end of every song, chatting about musical legends while Charlie picks a tune. Tosh leads the conversation as we settle in to chat all things The Myths. He explains that he was just a toddler when he first picked up the drumsticks and he’s never put them back down. The band members all attend school and it was Tosh who first set out to start the next big band. “I went to this thing called Mini Musos and I met Angus there, he was the bass guitarist,” Tosh explains. “I met Grace and I heard she was an insane singer, that she sang like an angel. I asked if she wanted to be in the band and she said ‘oh yeah!’ So Angus, Grace and I were in the first version of the band.” Soon the band needed more members, so
the trio set out to find a guitarist and nabbed future star, Charlie. The next must-have addition was a horns section and that led the band to find Tom. The Myths are now a five-piece band with an average age of just 10.2 and already a number of impressive gigs under their belts. They have supported locals Cheap Fakes at their show, and Sun Salute on their last tour and open mic night at The Shared in Yandina. This year they performed at Noosa Festival of Surfing, a home town performance they loved. “The Festival of Surfing was probably the most fun we’ve had in a long time. It was the lights and the band and the unison,” Tosh exclaims. This pint-sized band don’t see themselves as a young band or any different from other performers, simply loving what they do and wanting to share their music with others. Tosh says their performance at the Festival of Surfing was met with some “big, surprised faces”, but they were warmly welcomed. “The audience just acted like they’re watching an adult band,” Tom says. “Once we were playing at The Shared and people got up and were dancing,” Tosh adds.“I thought ‘now we’re talking!’” This dynamic band can play almost anything from rock to blues, but they are also busy writing new music. “We’re writing a few new songs,” Tosh says. “Charlie and I jammed the other day and we’re working out a new tune. It’s slowly coming along.” All the budding musos have grown up surrounded by music, revealing most of their parents are musical with a history of singing or playing an instrument. Charlie has been playing the guitar for just three years and can already sling the instrument 51
Tom | Pic: Dave Gleeson
behind his back and still play a tune perfectly. When he’s not paying attention or is chatting with his mates, his fingers have a mind of their own picking out a complicated tune that would impress even the most tone deaf of us. Tosh brings to the band a confidence and charisma usually reserved for the most street smart, able to answer any question thrown at him, while simultaneously smashing out a beat on the drum kit. Tom plays his trumpet with aplomb, coolly owning his instrument and role within the band while Grace lights up the rehearsal space with her voice. This 10-year-old tackles old-school songs you’d expect to find on a Best of the 70s Spotify playlist and adds to them a fresh naivety that makes what was old, brand new again. Grace isn’t bothered being the only girl in the band, blind to any difference being a girl would present in a mainly boy band. “I like being on the stage and performing. It’s not so scary. When you start singing, it’s ok,” she says casually. Angus was absent the day IN Noosa Magazine visited The Myths, but we hear he’s a force to be reckoned with when it comes to adding a deep bass line to this band’s rock sound. The future for The Myths looks bright with plans to grow their horn section and keep writing music. They are always on the look out for gigs and look forward to working on a record with hopes of releasing an EP soon. The success of this band will be no myth, that’s for sure. Winter 2018
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
COOL WINTER
Brown is the new black this season – warm up the wardrobe with spicy shades like tobacco and nutmeg.
Piper Dress and Juliette top by Zephyr; Earrings by Andrea Estelle
CREATIVE DIRECTOR Carlie Wacker @worldofwacker HAIR Lexi @Surrender Dorothy MAKEUP Melissa Maree @photo_finish_makeup MODELS Tenai Quinn @tenaiquinn; Max Luca @max_luca1 KIDS Aiden, Lucy, Mila PHOTOGRAPHY Paul Smith @paulsmithimages FLOWERS Cat @theultimateflorist LOCATIONS Land and Sea Brewery @landandseabrewery & Copperhead Brewery @coppperheadrestaurantbrewery 49 53
Winter 2018
IN FASHION
Winter layers in a warmer climate are perfectly achieved with linens and lighter fabrics
LAY IT ON Max wears T-shirt and jacket from Red Zoo and jeans by Factorie, Noosa Civic Shopping Centre Tenai wears dress and shoes from Red Zoo, Noosa Civic; Zoe Kratzman top from Stitch Piece Loop; and Earrings by Seme Lena
IN Noosa Magazine
54
IN FASHION BREW STYLE Jacket and hoodie from Factorie, Noosa Civic; Cream pants by Voya Style Co; Shoes from Red Zoo, Noosa Civic
A pin-rolled pant, denim and neutrals create a cool, casual Noosa style
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
55
Winter 2018
IN FASHION
Winter wedding style is inspired by royalty with high necklines, long sleeves and simple elegance
WINTER BEAUTY Dress by Judy Copley Couture Flowers by The Ultimate Florist Noosa
57
Winter 2018
IN FASHION
Brilliant blues carry through to Winter adding a bold statement to our seasonal wardrobe
WINTER BLUES Tenai wears Field dress by Boom Shankar; Earrings by Seme Lena; Necklace by BBPP designs at Watermelon Red Max wears Cactus Flower shirt by Boom Shankar
PLANET FRIENDLY ACCESSORIES
ONCE WAS A TABLE
ONCE WAS A WINE BOTTLE
RECYCLED GALSS
HANDMADE IN NOOSA FROM UPCYCLED MATERIALS
THE LIFESTYLE CO.
ES
FA
S
ONCE WAS A TABLE
COMING SOON!
R HI A ON W & HOME
UPCYCLING WASTE INTO BEAUTIFUL, UNIQUE ACCESSORIES AND PLANTING A TREE FOR EACH PIECE SOLD.
IN Noosa Magazine
W W W. E C O B L I N G . C O M . A U
58
@ECOBLING.COM.AU
IN FASHION STAY COOL Leather jackets and T-shirts by Voya Style Co; Scarf by Coco & Bliss; Jewellery by Berta S; Jeans by A Brand from Red Zoo, Noosa Civic
The biker-style leather jacket remains a statement piece for Winter
Designer Fashion Reclaimed Consignment with Class OPEN Mon - Fri 9.30am - 5pm & Sat 10am - 2pm Virginie Taylor 0400 210 342 29 Sunshine Beach Road Noosa Junction (next to the cinemas)
59
Winter 2018
IN FASHION
Dramatic and traditional formal wear is in vogue
ROYAL WINTER Max wears pants and shirt by Voya Style Co; belt and boots from Red Zoo, Noosa Civic Tenai wears dress by Judy Copley Couture; Flowers by The Ultimate Florist Noosa
IN Noosa Magazine
60
IN BLOOM
Fresh wintertime blooms
How fresh and clean everything seems this time of year. Our daytime sky appears to be wearing a brand-new coat of vibrant blue, while diamonds adorn our night skies, twinkling and sparkling with a brilliance only the winter evenings can bring. Fresh mornings, crisp nights, crackling fires and hot chocolate before bed, what’s not to love about our Noosa winters? Even amongst the flower world there is a fresh and fancy change about, with the crispest of whites, the freshest of greens and sweet woody, aromas filling the air. A few of our special winter visitors will include Stocks and Sweet Peas, along with the divine Helleborus flower and Snow Berries.
Sensory
Also, the occasional Peony may grace us with her presence all the way from France (if you are lucky enough to get your mittens on them). The Ultimate Florist’s usual suspects will also be in store, including the all-time favourite Lilies that are well loved for their classic forms and perfume. Tulips from the Netherlands are still in steady supply and amazing quality, while Snap Dragons and South American Roses always in good form. Twisted Willow is also in its’ prime right now. Create a dramatic wintery look in your home with tall vases filled with Twisted willow branches. Bring your cuppa or better yet, bring the girls in a cuppa and come say hi to the crew. The team at The Ultimate Florist is always happy to help with any flowery needs. Enjoy your winter.
Visual Love MORE THAN FLOWERS UNIQUE GIFTS | VINTAGE FINDS FURNITURE | PROP HIRE PH. 07 5447 2262 E. INFO@THEULTIMATEFLORIST.COM.AU SHOP 12B, LANYANA ARCADE, NOOSA HEADS OPEN MON TO FRI 9AM – 5PM & SAT 9AM – 2PM THE.ULTIMATE.FLORIST.NOOSA
61
Winter 2018
IN FASHION
Florals with hints of pink and yellow are popular for girls, textured and earthy tones for the boys
COOL KIDS - Aiden wears shoes by Millwoods; Scotch & Soda and Rip Curl; Mila wears Milky
ballerina dress, Goody Gumdrops hair bows and Holster shoes; Lucy wears Eves Sister dress Earth Jewel Creations pendant, Goody Gumdrops hairbands and RipCurl backpack -all from Noosa Juniors. Artisan Gelato and Sorbet by Happy Pops Noosa.
ST Y LISH, COM FORTA BLE SHOE S YOU R K I DS W I LL WA N T TO W EA R .
FREE SHIPPING ON ALL ORDERS OVER $100 ORDER NOW! www.millwoods.com.au IN Noosa Magazine
62
IN FASHION BEACH BABES - Lucy wears Scotch & Soda pants, Camila top and Rip Curl fedora from Noosa Juniors, shoes by Millwoods; Aiden wears Scotch & Soda pants, Billabong Tshirt, Ugly Fish Eyewear from Noosa Juniors, shoes by Millwoods; Mila wears Camilla dress Saltwater sandals, Earth Jewel creations bracelet and Goody Goosebumps hair bow from Noosa Juniors.
63
Pink, yellow & green should always be seen. Winter sun shines as bright as our little stars
Winter 2018
IN FASHION
COOL WINTER
08
07
09
10
01
02
06
11 12
03
13
14
05
04
1. Necklace by Berta S Jewellery @berta_s_jewellery | 2. Chloe top by Zephyr Lounge Wear 1800 804 776 | 3. Earrings by Berta S Jewellery @berta_s_jewellery | 4. Spirit of Bella skirt 5. Zoe Kratzmann shoes from Stitch Piece Loop 5447 2760 | 6. Denim Jacket Coco & Bliss | 7. Tunic by Boom Shankar 5474 2304 | 8. BBPP Designs necklace from Watermelon Red 5448 1452 9. Earrings by CocoLores Jewellery @cocolores_jewellery | 10. MUEHLE-GLASHUETTE Lunova Lady watch from Define Watches 5447 4643 | 11. Palermo Tunic top from Watermelon Red 5448 1452 | 12. San Marino Dress from Watermelon Red 5448 1452 | 13. Elk shirt from Stitch Piece Loop 5447 2760 | 14. Recycled Vintage car panel earrings by Seme Lena @semelenajewellery
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
64
IN FASHION 20
21
16
15
23 22
17 24
18
25
26 19
15. Nala dress by Wyse 5415 1150 | 16. Earrings, ring and fake septum ring by Ivy Dayelle @ivydayelle | 17. Printed scarf from Coco & Bliss | 18. Cork Clutches by Eco Luxe Australia 19. Zoe Kratzmann ankle boots from Stitch Piece Loop 5447 2760 | 20. Leather jacket by Voya Style Co | 21. Cactus Flower shirt by Boom Shankar 5474 2304 | 22. Cream Pants by Voya Style Co | 23. MUEHLE-GLASHUETTE Panova watch from Define Watches 5447 4643 | 24. Wilson and Frenchy jumper from Stitch Piece Loop 5447 2760 | 25. Jamie Kay playsuit from Stitch Piece Loop 5447 2760 | 26. Tikitot shoes from Stitch piece Loop 5447 2760
65
Winter 2018
Slow IN FASHION
FASHION There is a groundswell of support for the Slow Fashion movement and Carlie Wacker wants to talk about it. MIchelle Tait, Katie Johnston & Michelle Dier
T
he Slow Fashion movement aims to reduce the amount of landfill the fashion industry is responsible for around the world. Australians are the second largest consumers of new textiles around the globe with the average amount of clothing and textiles each Aussie will send to landfill per year weighing in at 23 kilograms. That’s about 500,000 tonnes of leather and textiles being wasted and it’s thought that around 15 percent is recycled. This is not good for the environment, this is not good enough.
Sumavi tees are a fusion of Designer Michelle’s obsession with vintage fashion and love for Noosa.
The environmental impact that the fast fashion industry is having is just one part of the movement. Slow Fashion is about the planet and the people. Fast fashion has put enormous demands on manufacturing which affects ethical practices for workers in the fashion industry. Slow Fashion encourages slower production practices, fair wages, lower carbon footprints and
reduced waste. By thinking about the fabric we fashion ourselves in, we can do great good. Do you consider where your clothing comes from, where and how it is made? I’ve long supported this movement and you’ll often find me scouring the Sunshine Coast op-shops for hidden treasures or selling my pre-loved garments at clothing markets which are increasing in regularity in our region. We have seen a massive rise in local and ethical fashion labels in Noosa and I make it my duty to seek them out to share with you in the magazine. One of these labels is Sumavi – Designer Michelle Dier who was deeply aware of the abundance of fast fashion choices in the world of T-shirts when she launched her label in Noosa in 2015. For Michelle, the most important issue when producing her range was to make sure they were not
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
IN Noosa Magazine
66
IN FASHION Eco Luxe Australia
made by people or children in unsafe conditions and that they were not mass produced with no regard for the environmental impact. Michelle says it was a real eye opener when she began and she learnt a lot about the negative social and environmental impacts in the world of fashion. Sumavi tees are high quality, organic cotton, manufactured using
sustainable energy generated from wind and solar and are made under fair working conditions. Another local fashion designer fully immersed in the slow fashion movement is Michelle Tait of Eco Luxe Australia. She designs luxury handbags made from cork fabric which is the PETA approved alternative to leather. The fabric is vegan and each piece of cork is uniquely beautiful. The range is designed and manufactured in Noosa. Katie Johnston of Eco Bling is also doing the Slow Fashion Movement proud. Designing and hand crafting incredible jewellery from recycled goods. Rather than using new textiles she will take a wine bottle, old window pane or timber steps to create beautiful accessories with a story.
Eco Bling
I will continue to share the local label love with you in IN Noosa Magazine and on our social media and encourage you to do your part for the planet and the people.
HERE ARE SOME OF MY TOP TIPS TO BE A SLOW FASHION ADVOCATE •S hop local and invest in quality pieces that will stand the test of time • Don’t throw your clothes in the bin – donate, swap or sell • Find a tailor or learn to sew – alter, redesign and revive your existing garments • Do a wardrobe edit – know what you’ve got so you don’t impulse shop • Buy good quality fabrics that will last Live by my styling motto; Something old, something new, something borrowed, something GREEN! Practice this daily and you’ll find your outfits will be more unique, you’ll really discover your personal style and you’ll do your part to support the movement (and protect the planet)!
Carlie
x
Renowned for its locally made artisan treasures, there’s no other market quite like it. Mark it in your diary – open rain, hail or shine every Saturday and Wednesday.
NCED THE WORLD S? HAVE YOU EXPERIEEU NDI MARKET FAMOUS ORIGINAL MU
AUSTRALIA’S
PREMIER ARTI
SAN MARKET E
ST.79
Saturday 7am – 2pm & Wednesday 8am – 1.30pm | 80 Memorial Drive, Eumundi eumundimarkets.com.au
67
Winter 2018
IN THE EYES
THE
eyesHAVE IT
OVAL
Whether you’re a fulltime glasses wearer or only need them for reading, selecting a pair to perfectly suit your face is essential to nailing the latest eyewear look.
W
inter is here and it’s time to refresh your eyes with a new look. Glasses were once the target of schoolyard bullies, but eyewear has fast become one of the hottest accessory items thanks to stunning styles and funky colours. Choosing a new pair of glasses is easy with such a huge range on offer and the very helpful optical dispensers of retail stores such as Options Eyecare. Fully-qualified, optical dispensers, such as the Options Eyecare team, consider everything from skin tone to facial features, eye colour and the prescription when helping clients pick their frames. They then spend time frame-styling you to get the perfect fit and shape.
With a unique product range sourced from all over Europe and Australia,
The good news is, with such a versatile face shape you have the pick of the bunch with most frame shapes suiting you.
Options Eyecare clients have the best and latest range to choose form. The team love the selection of frames with every single one chosen for its unique colour, style and workmanship.
TOP TIPS FOR SELECTING THE PERFECT FRAMES FOR YOUR FACE There are four face shapes; oval, round, heart and square. Different styles of frames suit each shape better and once you know the tricks of the trade, it’s easy to choose eyewear that will look amazing and stylish so you can rock your specs this season.
HEART A frame with a strong browline to help your face look wider is a great place to start when choosing frames for a heart-shaped face.
Winter 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
68
IN THEIR EYES
ROUND Angular styles can really compliment a round face, drawing attention to the top half of your face.
IN Noosa Magazine fashion editor Carlie Wacker shares her top tips for eyewear styling this season. - Pretty little pastels are red hot right now. Look for acetate frames in soft colours to really hit this look. - Thin metal frames have made their way back in style, while the big bold Hollywood specs will have to take a backseat for now. Think classic style frames in trending colours to really tap into this style.
SQUARE Soft, oval or round frames excellently compliment a square shape, softening the jaw line and creating interest.
- If you want to make a statement, adventurous patterns or bright colours are a great choice and there are so many on the market so have fun with the style!
69
Winter 2018
IN DULGE
Nirvana can be defined as a place of perfect peace and happiness; an ultimate state of enlightenment in which the soul is free from all worldly possessions. With this in mind and amongst the craziness of deadlines and Noosa Food & Wine over-indulgence, Deb Caruso sought a state of total bliss - and found it just down the road!
FINDING NIRVANA
S
ometimes people know just what you need, when you need it. So when Katrina Thorpe from ikatan Spa offered me the chance to preview the new “Nirvana” treatment in honour of the Spa’s 16th birthday, I couldn’t refuse. Just entering the serene grounds of the newly-refurbished ikatan Spa immediately puts you in a state of zen; and relaxing in the gardens before your treatment with a herbal tea forces you to slow down, appreciate the beautiful surroundings and well, just breathe. It’s no wonder ikatan Spa is one of Australia's top five destination day spas,
IN Noosa Magazine
70
and was awarded Luxury Travel Guide’s "Asia and Australasia Spa of the Year". Back to business, the Nirvana Package awaited – two hours of total bliss paying attention to the places that need it most: my head and my feet. The 60 minute facial followed by a 60 minute deluxe pedicure sounded divine – and it was. My Spa Therapist escorted me to my room for a personalised consultation where I could choose the relaxing Botanical Facial with organic and aromatic products; or the Environ Elements Facial with a nonallergenic, cosmeceutical skin care with no perfume or aroma.
IN DULGE As my skin was suffering from too many late nights and over-indulgence, I chose the latter. Both facials include deep cleansing, exfoliation or peel, mask and a heavenly massage to face, neck décolletage and scalp. It was pure indulgence and I may have nodded off… for just a little bit. As I dozed in and out, I could feel the layers of daily dirt and grime being gently removed and my skin being nourished and nurtured. I chose the peel
rather than the exfoliation and the purity of the ingredients were evident in the lack of harsh tingling or stinging. This sensory journey left me floating and to finish, eye cream, moisturiser and a complimentary organic INIKA mineral makeup application left me with a natural glow that reflected my renewed and recharged feeling . The cruelty free, certified-vegan range mineral makeup felt amazing and looked so natural that I’m a convert. Next time I might even consider upgrading to a longer Anti-Ageing or Signature Facial for a minimal extra cost and for extended ultimate relaxation. After the facial, my therapist greeted me with a herbal tea (it was a tad too early for the champagne!) and escorted me to the appropriately-named Garden Room. Surrounded by nature, my state of bliss deepened during the Deluxe Pedicure, a soothing ritual for the feet. All the pressure I put on my feet was soaked, scrubbed, exfoliated, buffed and massaged away with expert precision. The hardest thing to do was choose a nail polish colour. The complimentary ikatan nail polishes were inviting and extensive however as I tend to neglect topping up the polish on my toes, I opted for the upgrade to vinylux long wear polish offer for just $10 extra. I was offered to stay for as long as I liked in the serene
grounds of the spa and was tempted by the menu offering lunch or morning and afternoon tea and a selection of nonalcoholic and alcoholic beverages or herbal teas. Deadlines beckoned so I vowed to return to ikatan, perhaps with a group of girlfriends, and to plan ahead and order the full experience of lunch or afternoon tea. If you are looking for an Asian-inspired oasis, ikatan Spa is the ultimate destination and the Nirvana Package is the key to achieving a total state of bliss. Who wants to join me?!
NIRVANA PACKAGE 2 hours $250
60 minute Facial + 60 minute Deluxe Pedicure (Pregnancy safe) Includes complimentary glass of champagne or pot of herbal T2 tea during pedicure or after treatments in the gardens. Confirm when booking if you have shellac on your nails as this requires extra time and an extra charge for removing. IKATAN SPA, 46 Grays Rd, Doonan Bookings: 5471 1199 www.ikatanspa.com
! N I W Acupuncture Chiropractic Massage Physiotherapy
Counselling Reflexology
BAKED IN A BOX To celebrate Ikatan Day Spa’s 16th birthday, we are giving away an INIKA mineral makeup starter kit with everything you need for a natural, healthy glow!
Take a deep breath, relax & reconnect
The INIKA Baked in a Box kit is Certified Vegan and Cruelty-free and delivers flawless performance and natural beauty with eight luxury mini sizes of your favourite INIKA products plus a full-size Vegan Foundation Brush. Available in five different shades and valued at $178. To WIN, simply subscribe to our weekly e-newsletter at www.innoosamagazine.com.au
Gift Vouchers, Senior Longevity Vouchers & Essential Oils available 6 Mary Street Noosaville Ph: 07 5473 0724
Online Booking available www.kansha.com.au
Or you can purchase the kit for the special price of $109 direct from ikatan Spa for a limited time.
kanshanoosa
71
Winter 2018
IN HEALTH
IMPROVE YOUR WINTER WELLNESS HIBERNATE The word itself sounds so relaxing and totally acceptable to do this winter. Spending time at home or taking a short break away to hibernate whether it's resting, reading or just catching up on something you want to do, rather than things you need to do, is good for the soul.
EAT COMFORT FOOD I love winter food and a slow cooker is the best way to make healthy food full of seasonal goodness. There’s nothing easier for making winter soups with organic stock, meat and vegetables. A meal in a bowl straight from the slow cooker and plenty left for lunch the next day is my idea of relaxed, healthy eating with hardly anything to clean up afterwards.
REFRESH YOUR SKIN Winter is the best time for skin rejuvenation. Now is the best time to
IN Noosa Magazine
book a course of skin peels to rejuvenate your face as you will avoid the summer sun, which is not advisable for intense skin treatments. Skin is the largest organ of the body and for this reason alone, winter is a great time to have therapeutic body treatments and massage to help lower stress levels and support your immunity.
SLEEP WELL Sleep, or lack of it, seems to be a hot topic at present and a very important one. The research relating to sleep is showing some remarkable results in the relationship between weight gain, stress and sleeplessness. Getting a good night's sleep is a big problem for many people and lack of sleep has a detrimental effect on our wellbeing. Having a cooler room to sleep in is one way to help improve sleep. Bring on the cool nights for better sleep during winter and together with the warm and sunny winter days in Noosa, we should all be feeling a lot more rested.
72
Winter is the perfect time to focus on your health and wellbeing. It’s the best season for hibernation, slow food brews of healthy goodness, cups of tea or a drop of red wine for a dose of antioxidants. Winter offers time to rejuvenate your body with relaxation, skin treatments and better sleep. Katrina Thorpe shares her top tips to improve or maintain winter wellbeing.
DRINK TEA Tea has never been so trendy and available in so many different varieties. Drinking herbal teas warm, rather than hot, is better for your stomach and digestion. Tea in winter can give you comfort, relaxation and goodness in a pot or cup. If you’re looking for high antioxidants, rooibos tea hits the top of the charts but is an acquired taste. Green tea comes in so many flavours and shades of green but is always a good drop for general wellbeing.
IN HEALTH
A FRESH START Word on the street is we are in for a chilly winter folks! Erin Yarwood has some good advice to keep things moving through the coming months.
Brrrr… W
e might be in for a cold snap here on the Sunny Coast this winter but that’s no excuse to hang up your sneakers until the heat starts to rise again. So zip up that jumper, pull on your longer tights, pop on your beanie and jump on the winter ‘feel good’ wagon. Not only are the cooler months a great time to GET moving, they’re the perfect time to KEEP moving - and to STAY motivated. Over the many years I’ve been working in the fitness industry one thing has often remained the same; the mentality that as the cooler seasons approach, the motivation to move and stay active goes on the decline. Obviously, not everyone loses motivation. But it is a common trend that fitness class numbers drop slightly (especially early morning classes) when the days get shorter and the early mornings are not only dark, but rather brisk too. The best thing I think we can all do as we approach each new season is to mentally prepare ourselves for changes: in the way we feel; in how we fuel our bodies; and even slight changes in our mood. My advice is to be open to these changes; notice them and embrace them in a positive way.
Different seasons may create options for you to try new activities, take up a new sport or give a different fitness class a go, one you thought you’d never try. Even explore a new outdoor treasure on your weekend. Whatever it is, lap up the awesome feeling of trying new things and brand new challenges thrown your way. When the weather gets chillier and it stays fresh and brisk throughout the entire day, there is nothing better than being outside and active. Nothing quite beats that zingy fresh air feeling on your cheeks, while you warm up from the inside. And the beauty of this time of the year compared to summer (especially the one that has just graced us with it’s presence!!) is you are able to do outdoor workouts throughout the entire day! There is really no time limit to your workouts. Which in turn = no excuses. One activity I would highly recommend and one that I am going to personally commit to exploring more this winter is the amazing Noosa Trail Network, right on our doorstep. I have explored and absolutely loved a handful of these clearly marked and easily accessible trails, both jogging and mountain biking (believe me, I am not a professional at either of these activities). And I have only really just skimmed the surface. We have so many!! And the feeling of being outdoors, in nature, in stillness, is therapeutic.
73
From dirt tracks through the bush, to undulating hills with the most picturesque scenery, to hidden waterholes, we are seriously super spoilt having these tracks so close and accessible. I for one am going to make a pact with myself to keep exploring them more this winter and soak in the magic of our Noosa Trails. I believe one of the best ways to feel good both inside and out, mentally and physically, is to get started. Simple. Even start off with small, gradual steps. My belief in being ‘fit’ is simply to move. The more we move, the fitter we become. Don’t beat yourself up over small things, and never set a goal that is too big to reach. Choose things you are going to enjoy and get out there and just have fun! The more you enjoy something, the more you’re inclined to keep it up. And the better you’re going to feel. Personally, I think winter is such an amazing, feel good time of the year to be active. You feel fresh. Alive. Full of energy. And if you don’t yet agree with me (especially all of you “I’m not an early bird” people) I dare you to give it a go this winter. Move more. Inspire others to move more. Get out there and be active. And be open and ready for a fresh start!
Winter 2018
AWARD WINNING AUSTRALIAN INTERIOR DESIGN COMPANY SINCE 1988.
Unique Furnishings
Creative Renovations
Innovative design solutions for commercial and residential projects from consultancy and unique furnishings to renovations and custom furniture.
32 Gateway Drive, Noosaville QLD 4566 | Phone: +61 7 5449 0788 | Email: design@dihenshall.com.au
IN DESIGN
Highly desired for her unique style, local interior designer Di Henshall has long been the must-have talent when it comes to creating a bespoke interior. After transforming many of Queensland's best homes, she’s now been called to New Zealand to work her magic on one of the region’s best homes. Jolene Ogle discovers why Di is the Queen of the Town.
QUEEN OF THE TOWN N estled on the unforgiving hillside of Queenstown, surrounded by wild natural beauty with breathtaking lake views, this bespoke abode is a master class in luxury.
craftsmen. Each piece was crafted
While many of us would see a multimillion-dollar residence, local interior design expert Di Henshall saw a chance to create a stunning mountainside home that would exude style, elegance and complete comfort for the young, vibrant family who will call this space home.
the middle to allow hot food dishes
to be as beautiful as it is functional, to best serve the young family. “The custom 4.2m long dining table
has a porcelain insert running down to be served without damaging the oak tabletop,” Di explains. “Fabrics were sourced from various countries, including some from Australia, such as the chequerboard sheer curtains
“We were asked to make this house come alive, give it vibrancy and make sure it is the best house in New Zealand,” Di says.
used in the gym and the guest bedroom on
“Luckily our clients are not afraid of colour as they have bright, sparkling personalities, so I wanted to reflect their own style into the furnishings and lighting.”
the home. To bring the outside in, an
Such a unique and desired location came with a host of challenges when it was time to install the bespoke furniture pieces.
it is hard to draw a balance between the
“The road is steeply sloped and we had ice on the ground the day several tonnes of furniture arrived,” Di says.
landscape, with exceptional lighting
the ground floor.” Settled in the hillside, Di wanted to maximise the natural beauty surrounding extensive amount of glass was used to create a seamless connection with
“WE WERE ASKED TO MAKE THIS HOUSE COME ALIVE…”
“It all had to be craned in as there was no way it could be brought into position up the glass stairwells. At one point the delivery trucks were stranded at the bottom of the hill and we ‘skated’ down the hill, with several lovely labourers in tow, helping us carry everything up to the house.” The transformation of the home included an array of bespoke furniture either made in Di’s Noosaville factory or produced by one of her dedicated
the outdoors. “With such a backdrop,
vista without detracting from it. Most of the main furnishings blend into the and shots of colour to bring it all to life,” Di says. At night, an array of unique lighting elements is used to enhance the feeling of playfulness. “As the sun goes down, the beautiful feature lighting comes into play. The melting pendants in the dining room exude luxury, while the backlit shelves in the cellar showcase a grand selection of wines. Changing coloured LED lighting features in the entryway as well as the kitchen splashback,” Di reveals. 75
Winter 2018
IN STYLE
Style
COUNSEL WHAT FIRST ATTRACTED YOU TO HOMEWARES? My husband and I were looking for a business away from the busy Gold Coast lifestyle we were leading. When we came across Finders Keepers we knew this beautiful store had the perfect style for us. Previous to this, I had a very busy gift store in WA and loved giving the best customer service.
HOW CAN WE GET THE LUXE LOOK WITHOUT BLOWING THE BANK? To achieve a luxe look, you have to understand your style and stick with it. Sometimes you may already have a piece but if it is surrounded in clutter it is not going to shine. It can all be about balance and proportion. Be bold, be brave and try not to stick with what is on trend if it is not really your style. Finders Keepers can help you with achieving this.
WHAT COLOURS ARE ON TREND AT THE MOMENT? Green - any hues of this colour look fresh and it contrasts beautifully with
Winter is upon but that doesn’t mean you have to turn to black and grey when styling your home. We chat to Sally from Finders Keepers to find out what’s hot this season.
navy, creams, natural earth colours and even pops with orange, yellow and red. Think luxurious velvet green, textured forest green, green foliage. They are all stunning together.
WHAT TRENDS ARE YOU PREDICTING FOR WINTER? Finders Keepers has never been about following trends. We have always believed in stocking what we love. Be it old or new, there is a place for all in your home. Purchase beautiful luxury throws, cushions and homewares that can complement any season. There has been a big following of dusty pinks, greys and greens for winter. Think of the Mongolian and Icelandic sheepskins or the reindeer hides. They bring a luxurious feel to winter.
WHAT’S YOUR STYLING TIP FOR BEGINNERS? Don’t be in a rush to style your home. If you fill it with what you love and not on trend you will always have a connection with your home and your style will be the star!
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
76
IN STYLE
Maison Laguiole Set of 6 knives or forks with bone handle $124.95 Finders Keepers, Peregian Beach
Gordon Robert 21.50 lt dish $ Terra sa serving rra te e id W 0 coast $6 $32 bowl in ast te in co Side pla m, sco Roo The Alfre e ll vi Noosa 4.95 Book $6 Garden op, o L ce ie Stitch P nction Noosa Ju
Take inspiration from this Gail Hinkley-designed coastal bedroom
Small Clock $49.95 & Large Clock $74.95 Finders Keepers, Peregian Beach
Botanical
Ascot Vanity From $2950 Revive Timber Designs, Tewantin
Papaya Large tulip vase $39.95 Small cocoon vase $49.95 The Alfresco Room, Noosaville
Anton Knit throw in charcoal $139 Watermelon Red, Peregian Beach Yay A4 teacup print $29.95 Stitch Piece Loop, Noosa Junction
Sink into a cosy, coastal winter with a warming blend of monochrome, raw timbers and handmade ceramics. This season we tap into rustic homewares with high quality finishes, plus textured throws and mood lighting that creates a sanctuary from those chilly ocean breezes. Coaster set $44.95 ; Tissue box $44.95 Finders Keepers, Peregian Beach
Duncan Meerding Cracked log light $349.95 Finders Keepers, Peregian Beach
Hotel luxury for your guests
BEDDING
|
TOWELLING
|
LINEN
|
AMENITIES
|
ROOM ACCESSORIES
Open to the public | Online shopping | Fast delivery w nationalhotelsupplies.com.au | p 1300 557 415 | e info@nationalhotelsupplies.com.au
77
Winter 2018
IN STYLE
Stix & Flora Hoopla vase Large $81.50; Medium $66 Teardrop vase & Halfmoon vase Both $55 Stitch Piece Loop, Noosa Junction
Fresh
Empire Small zipper pouch $24.95 Empire Set of four ceramic coasters $39.95 Stitch Piece Loop, Noosa Junction
FA U N A
FASHION | LIVING | GIFT KIDS | CRAFT
Celebrate the playful nature of the local wildlife with pops of colour this season. Team pastel pinks and soft mint greens with pops of fuchsia and lemon yellow to create a vibrant look in any home. Animal motifs and natural designs will add a touch of fun to this bright style.
Alperstein Designs Warlukurlangu birds plate striped $24.95; Warlukurlangu birds plate six $24.95 Watermelon Red, Peregain Beach
Cath Kn ijnenbu rg Fran Waterm kie $14 elon Red 99 , Pereg ian Bea ch
Luxe Hammock Chair in pink $169 Watermelon Red, Peregian Beach
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
78
IN STYLE
BOLD. FRESH. VIBRANT.
Sherwood Welcome bowl $165 Sherwood Pouring bowl $45 Coconut salad serves $24.95 Watermelon Red, Peregian Beach Gully Bowl $110 The Alfresco Room, Noosaville
OODLES OF GORGEOUS DESIGNS FOR YOUR HOME + LIFESTYLE
Whitewashed bamboo basket with rope handles $125 The Alfresco Room, Noosaville Hand painted enamel jug Folklore $59.95 Hand painted enamel tray Folklore $49.95 Watermelon Red, Peregian Beach
Alperstein Designs Goats milk and shea butter soap in sugarcane and vanilla $14.95 Watermelon Red, Peregian Beach r $3 Feve ngle Beach u J ng n stro egia Arm ed, Per ara R Tam rmelon e Wat
Natural FLO R A
50
Winter doesn’t have to be moody and dark. Invite the sunshine in this season with a combination of relaxed styling pieces, raw textures and pops of colour that pay tribute to the beautiful natural surrounds of Noosa. Extend on the summer vibes with a blend of beautiful greens matched with creams and handmade pieces for a bespoke look this season.
Timber benchtops From $385p/m Revive Timber Designs, Tewantin
Happy Houseplants Book $29.95 Stitch Piece Loop, Noosa Junction
watermelon red homewares | furniture | goods of desire
Rachael Baskerville Photos of Noosa $450 each or $689.95 framed Signature on Hastings, Noosa Heads
Large textured striped basket with outside handles $99 The Alfresco Room, Noosaville
79
Shop 5 | 224 David Low Way Peregian Beach Q 4573 P 07 5448 1452
follow us
www.watermelonred.com.au
Winter 2018
IN STYLE
Stylin ’ S
ince taking over The Alfresco Room almost twelve months ago, Brett and Dee have worked hard to transform the space into a showcase of
solid interior design principles and inspirational must-have pieces. With ever-changing scenes and themed areas, the space has become a haven for people wanting to update their living space and discover fresh local artisan products. The first “Style your Space” event featured special guests Nina Caple and Bindy Ward from Anchor & Belle to offer inspirational advice, tips and tricks for how to define and deliver your own personal style on a budget.
The Alfresco Room’s first “Style your Space” event was a huge hit with expert tips and insight flowing as freely as the French bubbles!
Guests wandered freely amongst The Alfresco Room space discovering homewares and furnishings destined to inspire with the room only falling silent during the Q&A panel session where Brett joined Nina and Bindy to share their tops tips and tricks on how to design or style a special space in your home. From budget management to how to balance heirloom items with modern-day trends; bringing the outside-in with the use of colour and native flora; and the value of investment art pieces, rugs, curtains and cushions. Attendees were engaged and inspired and headed home with arms full of special new pieces and a head full of ideas to revitalise their spaces.
81
Winter 2018
We provide a premium and personal approach to managing your property Aspire Property Management are specialists in permanent, holiday and commercial property management. Our multi-dimensional digital marketing generates the exposure you need for your property. We invest in the best property managers to ensure we provide a premium service to our owners, guests and tenants. Are you a Noosa investment property owner? Talk to us today and mention “InNoosa” for a complimentary, no-obligation rental appraisal and advice to maximise your investment outcomes.
1300 810 944 aspirepropertymanagement.com.au
Luxury accommodation, unique experiences…lasting memories Choose from Noosa’s finest selection of superior luxury holiday houses and apartments where every detail has been thoughtfully taken care of. Your personal concierge welcomes you to your home on arrival with your keys and collects them on your departure, allowing you more time to just relax and enjoy your precious holiday time.
1300 810 944 noosaluxuryholidays.com.au
Something for everyone Find your perfect holiday getaway on Noosa’s beautiful Eastern Beaches, with Sunshine Beach Accommodation. From cosy apartments to spacious family houses, from affordable to luxury, there’s something to suit everyone’s tastes and budgets.
1300 810 944 sunshinebeachaccommodation.com.au
IN TOWN
BE INSPIRED AT ASPIRE The latest stylish addition to the Noosa Junction is Aspire Property Management, housed in an architecturally-designed building that is big, bold and beautiful.
D
esigned by architect Andrew Bock and built by St Andrews Constructions, the Aspire building is a contemporary makeover of the previous Westpac building bringing style, class and elegance to the Junction. Home to Aspire Property Management - incorporating Noosa Luxury Holidays, Aspire Permanent Property Rentals and Sunshine Beach Accommodation - with seven years of steady growth leading to an impressive portfolio that rivals that of other well-known agencies in Noosa. Aspire CEO Dave Langdon threw open the doors of the new building with a lavish opening party that saw the who's who of Noosa flock to see the new design. Inside, a modern blend of glass and warm timbers add a touch of elegance, raising the bar on building standards within the Junction. For Dave, the new home of Aspire Property Management now perfectly matches the company's approach to property management and client service. “When we decided to purchase and renovate the building, we knew we wanted to do something that not only provided the space for Aspire as a company to grow, but to also show what is possible by investing in good design,” he says. “The days of the Junction being the poor cousin to Hastings Street are now officially over. We wanted something that reflected the values of our brand around honesty, integrity and doing things differently.” Now, that's something to aspire to!
83
Winter 2018
IN STYLE
CREATIVE CRUISIN’
Photos: Josette Krzanich
Noosa’s classy creatives boarded the equally stylish M.V. Catalina to talk all things art and interior design with the talented due from Style Life Home.
CONTE M P OR ARY DESIGN
SUSTAI NAB LY SOU RCE D
F I NE LY CRA FTE D A ND CUSTOMISED TO MEET YOUR NEEDS
Custom Timber Furniture, Vanities, Benchtops, Island Bench’s, Bench Seats, Outdoor Lounges, Outdoor furniture. Contact Darrin at info@revivetimberdesigns.com.au or 0410 323 365 | revivetimberdesigns.com.au IN Noosa Magazine
84
IN STYLE
T
he sun shone, the wine flowed and Blue Plum food was devoured as guests enjoyed a leisurely cruise up Noosa River for the second annual Noosa Creative Industries Event hosted by Simone Barter and Anoushka Schollay from Style Life Home. The cruise was a celebration of Noosa’s creative women, as well as a chance to network and hear from local designers and artists, Cass Deller and Amy Clarke, who shared their journey and tips for buying art and incorporating into the home or office; as well as inspiration on how to make a living from selling art. To add to the experience, Anoushka and Simone focused on art in the home and shared a range of mood boards they had prepared using Amy and Cass’ works as the basis for different versions of stylish interiors.
“Creating a mood board is the first step when it comes to creating interiors,” Anoushka said. “It is the base of the building blocks and allows us to capture the vision.” When it comes to incorporating art into the home, Anoushka shared her top three tips: 1. D on’t avoid art. Homes aren’t complete without it; 2. Don’t be afraid of bold artwork. There is no need to match the style of your art to the style of your home; and 3. I nvest in what you love. Whatever artwork you own and love, you can work into your home with clever styling. Suitably inspired, guests moved onto Catalina cocktails and enjoyed a serene sunset grooving to cool tunes from hot DJ Niki de Saint!
85
Winter 2018
IN FOCUS
P
aul Smith's new gallery space opened in style with a long list of clients, customers and supporters turning out to toast the photographer’s success. Formerly housed in a much smaller studio in Noosa Junction, Paul’s works are now proudly on show in a light-filled gallery space located next to Village Bicycle. For Paul, the move is a chance to welcome visitors and locals to come and enjoy his works in a relaxed space. “I want the gallery to be a destination and not just a retail space,” Paul says. “I want visitors and locals to come in and see Noosa from a whole new angle. Noosa is such a beautiful place and people don’t always get to see it like I do, from way up high.”
CAPTURING NOOSA'S BEST He’s photographed some of the world’s best musicians and some of most picturesque landscapes and now Paul Smith’s images are on show in a new home.
Paul is one of Noosa’s longest serving photographers, snapping some of the biggest local events when he’s not busy shooting for Rolling Stone Magazine or one of Australia’s major music festivals. “I’m so lucky to create work out of such beautiful surroundings,” Paul says. “I love offering people a different view of this spectacular part of the world.” The new gallery has been a long-time dream for Paul, who had been watching the space for years waiting for it to be vacated. “I always wanted to have a strong street presence,” Paul reveals. “This is the perfect space with gorgeous light. It has a really good feel to it and I love the exposure.” Paul’s partner Katrina Steel styled the space where visitors and locals can drop in to pick up everything from gift cards to large feature-wall prints of the iconic Noosa surrounds. The Paul Smith Gallery is located at 1/16 Sunshine Beach Road, Noosa Heads, and is open Monday to Friday 10am to 6pm and on Saturday from 10am to 4pm. IN Noosa Magazine
86
IN THE STUDIO
OPEN HOUSE
N
ow in its third (and biggest!) year, Noosa Open Studios takes art lovers on a tour of the coast and hinterland where they can meet more than 60 emerging and established artists in their natural surrounds. From painters to ceramicists, mixed media artists and so much more, event goers are given a rare look inside the creative spaces of Noosa’s artistic-types whether it’s a studio, converted shed or the front porch. If you've never been on the Noosa Open Studios art trail before, then you are in a for a treat. To help plan your artistic journey, IN Noosa Magazine has teamed up with Noosa Open Studios to bring you the full program featured within the magazine. Editor-in-chief Deb Caruso said IN Noosa Magazine was delighted to partner with such a wonderful local event. “It's in our DNA at IN Noosa to support local events and festivals, helping them to grow their exposure and attendance and reach more people in the right environment; while also adding to the reader experience of being INformed, INdulged and INspired,” she said.
Noosa Open Studios art trail provides a rare insight into the mind and studios of Noosa’s creatives while also offering interactive opportunities to broaden your artistic aspirations. Jolene Ogle hit the trail to find out more!
“I think more people should know about the natural beauty of Noosa’s hinterland. We are so lucky to live here. It is good to be able to share it with others, too.” Noosa Open Studios runs from 17 – 26 August offering art lovers the chance to learn about an artist’s creative process while visiting their private studio and this year, the Noosa Open Studios want participants to delve deep into the art experience by offering a host of workshops. Sarah said the simple experience of meeting the maker has been overwhelmingly positive with artists and art lovers alike relishing the chance to create a connection between seller/creator and buyer. “The addition of the workshops will only deepen the experience,” she said. “I really believe that art is good for your mental health. Our lives are so busy; it is good to take time out to indulge in the art process. “It can be such a relaxing and enjoyable experience, and the more peaceful, happy people we have on the planet, the better life would be for all of us!”
Artist
COVER
Local artist Pete Goodlet is this edition's feature artist, proudly displaying his work Beach Bliss with Thelma Louise on our winter cover. Pete arrived in Noosa a few years ago and has made a dramatic impact on the region, sharing his colourful art within the region and beyond. Pete often captures everyday moments with his much-loved pooch Thelma Louise, who sadly passed away only recently. Pete bravely shares his story of Thelma Louise's outrageous life with readers on page 126. You can also view Pete's works and the marvel that is his studio “Boheme Peregian Beach” when the Noosa Open Studios art trail kicks off in August.
“We're excited to bring you this comprehensive program within the pages of the magazine and also to share that the program will also be made into a handy A5 booklet closer to the date, so keep an eye out for that as well!” This year, the event stretches across the region from the coast to the hinterland and includes special gallery events and in-studio workshops. Noosa Open Studios president Sarah Therese said the committee intentionally spread the tour across Noosa to allow visitors to find “hidden treasures”. “The art trail gives people a reason to explore beyond the familiar parts of Noosa into the Hinterland,” she says. “I live at Sunshine Beach and have a studio in Cooroy where I paint and make ceramics so I am lucky to regularly experience both parts of the region. IN Noosa Magazine
Frida and Thelma Louise have coffee at Hand of Fatima by Pete Goodlet
88
Thanks to our many sponsors – from the grant providers at Noosa Council and Tourism Noosa, to the support so generously given by our key partners at Noosa Regional Gallery, IN Noosa Magazine, Noosa Arts and Crafts Association and HANGloosa property noosa, as well as the countless businesses
This year we have also arranged for a series of art workshops to be held by some of our artists. We hope that our visitors are able to enjoy both the making and the viewing of art whilst here – and that perhaps some make an art investment to take home with them too.
We hope that the thousands of visitors to Noosa Open Studios this year are inspired by the wonderful array of art, and the creative beings who make it. We are grateful to the many artists who take the time to prepare and open their private studios to the public, providing the opportunity for a two way exchange around the love of art and the creative processes. We thank them all for their willingness to share their studios, their art and often, their art secrets, with the wider community.
This year, we are delighted to have over 60 artists participating in our event, celebrating the remarkable talent that exists within the Noosa region. With such a beautiful environment and climate, it is no wonder that so many artists reside here, delighting in the warm climes and being inspired by the spectacular natural surrounds of our region. We are indeed lucky to live here, and we welcome many visitors to the place we call home.
Hello and welcome to Noosa Open Studios in 2018.
Sarah Therese President 2018
We hope you enjoy your Noosa Open Studios experience
Finally, thanks must go to our hard working committee, all of whom have donated their precious time over many months to bring this event together – Trevor Purvis (vice president), Andy Harvey (treasurer), Lisa Jones (secretary), Beryl Purvis, Ty Saul and Annie McDonald. Your dedication and huge investment of your time is much appreciated by all involved. Thanks too to our volunteer coordinator, Shirley Terrell and marketing sub committee members – Nell Harvey, Jan Bentley, Gabi Dick and Cheryl McGannon - not to mention our talented graphic designer, Amanda Woods. None of this would have come together without the diligent efforts of many!
All of these combine to allow us to promote and share the creative talents of our region with a wider audience.
and individuals who have contributed donations and financial support.
P S P P P M
P
M P PS P P P P P M PI P C P P P P L P P PC P P C M P M PS P
Media
Bronwyn Barton Sue Boyd Tricia Bradford Madge Bright Julia Carter Glenise Clelland Merryl Costin Christine de Stoop Giuliana de Witts Jan Dunlop Linda Evans Dennis Forshaw Pete Goodlet Fiona Groom Lee Harrison Jenny Hines Bronwyn Innes Sharon Jack Lisa Jones Glen Ladegaard Dale Leach Rosie Lloyd-Giblett Elke Lucas Cheryl McGannon Pam Miller Susan Neuvonen Kerry Norman Helen Peel Clare Riddington Jones Kent Smith Yanni Van Zijl Sam Vatovey Dinah Wakefield Pam Walpole Marg Watt
Artist
30 31 32 33 34 35
29
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28
Studio
29 29 30 31 32 32
28
9 9 10 10 11 11 13 14 14 15 15 16 17 17 18 18 20 20 21 22 22 23 23 25 25 26 26 28
Page
P G DM P P P P C P C P SPH PA
P
P T S P C M CM C P PC
Media James Ainslie Belle Arnold Kurt Becker Lew Brennan Wendy Britton Wendy Catlin Rowley Drysdale Tania Edwards Erica Evans Dave Gilbert agymcha (Ann Gustavsson) Michele Knightley Annie McDonald Rob Roy McKeown Pamela Mitchell Beatrice Prost Trevor Purvis Janey Richards Sandra Robertson Dom Violi Carol Watkins Angelique Wavés Phyl Williams Anne Yang
Artist
French & Gorgeous Noosa Arts & Crafts Ceramic Broadcroft Design This Bird Noosa Regional Gallery Noosa Arts & Crafts Butter Factory Arts Centre Old Pomona Railway Gallery
GALLERY
55 56 57 58 59 60 61 62 63 64 65 66 67
54
44 45 46 47 48 49 50 51 52 53
Studio
36 37 38 39 40 41 42 43
Studio
50 51 51 53 53 54 55 55 56 56 57 58 58
50
43 43 44 45 46 46 48 48 49 49
Page
35 36 36 37 38 38 40 40
Page
S
S M T W T
F
S
S
S
S M T W T
F
S
S
17 18 19 20 21 22 23 24 25 26
F
17 18 19 20 21 22 23 24 25 26
F
S
S M T W T
F
S
S
S
S M T W T
F
S
S 17 18 19 20 21 22 23 24 25 26
F
17 18 19 20 21 22 23 24 25 26
F
F
S
S M T W T
F
S
S
S
S M T W T
F
S
S
17 18 19 20 21 22 23 24 25 26
F
17 18 19 20 21 22 23 24 25 26
S
S M T W T
F
S
S
17 18 19 20 21 22 23 24 25 26
F
F
S
S M T W T
F
S
S
S
S M T W T
F
S
S 17 18 19 20 21 22 23 24 25 26
F
17 18 19 20 21 22 23 24 25 26
F
S
S M T W T
F
S
S
S
S M T W T
F
S
S
17 18 19 20 21 22 23 24 25 26
F
17 18 19 20 21 22 23 24 25 26
F
S
S M T W T
F
S
S 17 18 19 20 21 22 23 24 25 26
S
S M T W T
F
S
S
S
S M T W T
F
S
S
17 18 19 20 21 22 23 24 25 26
F
Sharing studio with 21 - Dale Leach
17 18 19 20 21 22 23 24 25 26
F
13
F
S
S M T W T
F
S
S
S
S M T W T
F
S
S 17 18 19 20 21 22 23 24 25 26
F
17 18 19 20 21 22 23 24 25 26
F
S
S M T W T
F
S
S
S
S M T W T
F
S
S 17 18 19 20 21 22 23 24 25 26
F
17 18 19 20 21 22 23 24 25 26
S
S M T W T
F
S
S
17 18 19 20 21 22 23 24 25 26
F
S
S M T W T
F
S
S
S
S M T W T
F
S
S 17 18 19 20 21 22 23 24 25 26
F
17 18 19 20 21 22 23 24 25 26
F
F
S
S M T W T
F
S
S
S
S M T W T
F
S
S
17 18 19 20 21 22 23 24 25 26
F
23
17 18 19 20 21 22 23 24 25 26
S
S M T W T
F
S
S
S
S M T W T
F
S
S
17 18 19 20 21 22 23 24 25 26
F
17 18 19 20 21 22 23 24 25 26
F
S
S M T W T
F
S
S
S
S M T W T
F
S
S 17 18 19 20 21 22 23 24 25 26
F
17 18 19 20 21 22 23 24 25 26
F
F
S
S M T W T
F
S
S
S
S M T W T
F
S
S 17 18 19 20 21 22 23 24 25 26
F
17 18 19 20 21 22 23 24 25 26
S
S M T W T
F
S
S
S
S M T W T
F
S
S
17 18 19 20 21 22 23 24 25 26
F
17 18 19 20 21 22 23 24 25 26
F
F
S
S M T W T
F
S
S 17 18 19 20 21 22 23 24 25 26
F
S
S M T W T
F
S
S
17 18 19 20 21 22 23 24 25 26
F
S
S M T W T
F
S
S
S
S M T W T
F
S
S 17 18 19 20 21 22 23 24 25 26
F
17 18 19 20 21 22 23 24 25 26
F
S
S M T W T
F
S
S
17 18 19 20 21 22 23 24 25 26
F
S
S M T W T
F
S
S
S
S M T W T
F
S
S 17 18 19 20 21 22 23 24 25 26
F
17 18 19 20 21 22 23 24 25 26
S
S M T W T
F
S
S
17 18 19 20 21 22 23 24 25 26
F
S
S M T W T
F
S
S
S
S M T W T
F
S
S 17 18 19 20 21 22 23 24 25 26
F
17 18 19 20 21 22 23 24 25 26
F
F
S
S M T W T
F
S
S
S
S M T W T
F
S
S 17 18 19 20 21 22 23 24 25 26
F
17 18 19 20 21 22 23 24 25 26
F
S
S M T W T
F
S
S
S
S M T W T
F
S
S
17 18 19 20 21 22 23 24 25 26
F
17 18 19 20 21 22 23 24 25 26
F
S
S M T W T
F
S
S 17 18 19 20 21 22 23 24 25 26
S
S M T W T
F
S
S
17 18 19 20 21 22 23 24 25 26
F
S
S M T W T
F
S
S
S
S M T W T
F
S
S 17 18 19 20 21 22 23 24 25 26
F
17 18 19 20 21 22 23 24 25 26
F
F
S
S M T W T
F
S
S
S
S M T W T
F
S
S 17 18 19 20 21 22 23 24 25 26
F
17 18 19 20 21 22 23 24 25 26
S
S M T W T
F
S
S
S
S M T W T
F
S
S
17 18 19 20 21 22 23 24 25 26
F
17 18 19 20 21 22 23 24 25 26
F
F
S
S M T W T
F
S
S
S
S M T W T
F
S
S 17 18 19 20 21 22 23 24 25 26
F
17 18 19 20 21 22 23 24 25 26
F
S
S M T W T
F
S
S
S
S M T W T
F
S
S
17 18 19 20 21 22 23 24 25 26
F
17 18 19 20 21 22 23 24 25 26
S
S M T W T
F
S
S
S
S M T W T
F
S
S
17 18 19 20 21 22 23 24 25 26
F
17 18 19 20 21 22 23 24 25 26
F
F
S
S M T W T
F
S
S 17 18 19 20 21 22 23 24 25 26
F
S
S M T W T
F
S
S
S
S M T W T
F
S
S
17 18 19 20 21 22 23 24 25 26
F
17 18 19 20 21 22 23 24 25 26
F
S
S M T W T
F
S
S
S
S M T W T
F
S
S 17 18 19 20 21 22 23 24 25 26
F
17 18 19 20 21 22 23 24 25 26
S
S M T W T
F
S
S
17 18 19 20 21 22 23 24 25 26
F
S
S M T W T
F
S
S
S
S M T W T
F
S
S 17 18 19 20 21 22 23 24 25 26
F
17 18 19 20 21 22 23 24 25 26
F
63
Cooran
56
51
Black Mountain
54
Pomona
45 39 43
64
50
60
52&61
Kin Kin
38
62
57
Cooroy
36 47
42
27
58
7&25
46
Eumundi
19
Lake MacDonald
67
49
4
55
48
11
10
1&35
59&65 53
44
17
12&24
Doonan
14&21
Cooroibah
Boreen Point
66
30 22 16 37 28 41 29
6
13
Noosaville
5
40
3&18 2
33
15&26 23 8
9
Sunshine h Beach
Peregian Beach
Coolum Beach
20
31,32,34
Noosa Heads
INFORM Keep up-to-date with the latest fashion, food, people, events and more! READ our free quarterly magazine 13,000 - 15,000 copies per quarter or online SUBSCRIBE to our free weekly e-newsletter www.innoosamagazine.com.au
Follow us on
@innoosamagazine
MORE THAN A MAGAZINE @innoosamag
@innoosafashion
@eatinnoosa
I N D U LG E WIN! VISIT our website or social media for the latest special offers and giveaways REGISTER now for more information on “Tastes of Noosa” – a stunning cookbook celebrating local produce and featuring the best dishes from the region. www.innoosamagazine.com.au/tastesofnoosa @tastesofnoosa
INSPIRE
EVERYONE HAS A STORY.
LISTEN in to our “Conversations in Noosa” podcast. Featuring: Matt Golinski � Sandy Bolton � Phil Jarratt � Jon Coghill � and more… Two new interviews every week!
www.innoosamagazine.com.au/conversations @conversationsinnoosa
Start your day with a laugh NUGGET & AL
weekday mornings from 5:30 am
THEN CATCH BILKO FROM 2PM FOR YOUR DRIVE HOME...
IN THE ARTS
COOROY BUTTER FACTORY
A
licia arrived at the arts centre in December and has brought with her a fresh, young energy. She was joined by her assistant and former journalist Alison Mooney in January and together, with the support of the board, they are driving the Butter Factory Arts Centre (BFAC) in a whole new direction. “We are surrounded by beautiful regional galleries, so why compete?” she says. “We’re more about complementing the galleries with something different. “It’s about asking what do we want the space to feel like as a whole? We want it to feel like a happening hub where people are working on art and getting excited about it.” On the recently-recorded Conversations IN Noosa podcast, Alicia revealed her career didn't take a traditional path. “Originally I was heading towards graphic design then I took a complete left turn and went into a science degree and majored in maths. It came down to
Cooroy’s Butter Factory is steeped in history, becoming one of the region’s most iconic buildings and for Butter Factory Arts Centre coordinator Alicia Sharples, it’s time to breath new life into the grand beauty that has stood on Maple Street’s hillside since 1915.
the influence of parents in a way, but art always remained constant. I never stopped painting and I never stopped drawing,” she says.
people and ideas coming into the space.” As an artist herself, Alicia says it’s important to help emerging and young artists break into the industry by allowing them a space to showcase their works.
After her university studies, Alicia headed off to travel the world and Australia, joining a group protesting Uranium mines which sparked her interest in renewable energies. When she returned home, she went back to university to study a masters in renewable energy.
“I know what it feels like to do a community show for the first time. To go from being a novice to actually being seen. It’s very empowering,” she says. “I’m very passionate about telling people’s stories and they can be told in so many ways. So often, paintings have stories and I love helping to share that.”
“That was another five years of science study, but you know, I always painted,” she says. Alicia is already putting her artistic stamp on the building and has hinted at the possibility of a hot-desk style workspace for artists. She says there are many new initiatives on the way for the BFAC including hosting events for the eccentric Anywhere Theatre Festival. “We want to keep the space vibrant and energised,” she says. “We encourage new
DON'T MISS!
As Time Goes By, Kaya Sulc A stunning selection of works from Cooroy local Kaya Sulc. Until 19 June Alicia was recently featured on our Conversations in Noosa podcast innoosamagazine.com.au/conversations
•EXHIBITIONS •WORKSHOPS •POTTERY STUDIOS •ARTISAN STORE •VENUE HIRE
Join our mailing list to keep in the loop.
butterfactoryartscentre.com.au
IN Noosa Magazine
10am – 3pm TUES – SUN
122
11a Maple Street, Cooroy / 07 5442 6665 hello@butterfactoryartscentre.com.au
IN THE ARTS
A WORK IN PROGRESS
The community and local artists come together to transform the original images into works of unique art reflecting the “work in progress” that is the human.
In one way or another, we are all a work in progress. Noosa Regional Art Gallery curator Michael Brennan delves deep into what it means to explore this sense of self through art and in exhibitions.
I
follow quite a number of artists on Instagram. It’s part on my job – but I’d probably do it anyway. It’s important for me to keep abreast of what different artists are making and doing to get a broad overview of the creative landscape but also to follow closely those artists who I’d like to work with sometime in the future. I also just like looking at art. But one of the tendencies I struggle with a bit in the artist-as-self-publicist social media space is the #wip (that’s work in progress for the acronymically-challenged). I get it. Social media is a hungry beast. You’re meant to feed it regularly or else the internet forgets you are there. And people love a peek behind the curtain to have special access to the creative process and creative people. But there’s something about posting a constant stream of #wip pics in the amnesic yet everlasting space of the internet that I find tricky. I think that maybe it takes away some of the potential for wonder and awe that a well-resolved work can command. Grappling with how an object or composition has been put together is part of the buzz of looking at art. I don’t particularly want the process to be explained to me. That is, unless, that process is integral to the meaning and power of the work. Noosa Regional Gallery is the final venue in a four-year national tour for the critically acclaimed exhibition, No Human Being Is Illegal (In all our glory) by celebrated Australian artist, Deborah Kelly. To say that this body of work is by Deborah, however, isn’t entirely accurate. Created for the 19th Biennale of Sydney, the exhibition comprises a series of life-sized photographic portraits representing the diversity of communities and cultures across Australia. The project started with a call out for people interested in having their image captured, a brief account of their story and their sense of themselves directing the selection process. Some 230 people put their hand up to be included in this work and then twenty
were chosen, photographed naked in all their glory. A series of collaborative community workshops followed, with Deborah finding people to join her and cooperatively re-imagine each photographic image. Through a process of discussion, exchange and art-making between the artist, the portrait subjects and community participants, the unadorned photographs were layered with collaged archival and contemporary imagery specific to each subjects’ individuality, attributes and way of seeing the world. The result – albeit one that Deborah says will never be finished – is a candid and authentic ensemble of evolving portraits that celebrate diversity and difference while paradoxically acknowledging our shared humanity, revealed when the clothing we use to symbolise ourselves is stripped away. While I’m excited to see how Noosa receives this provocative yet passionate exhibition, I’m even more thrilled that Deborah will be in Noosa as an artist-inresidence at the start of the show. This residency is for the express purpose of facilitating a two-week collaborative community workshop that will see the photographic portrait of one of the subjects, Jeremy Anderson, re-worked to reflect the significant shift in Jeremy’s own identity since the project began. Sometime prior to being photographed for this series of work, Jeremy had been known as Jemima Jane Anderson. Since the exhibition’s initial staging, Jeremy has transitioned to outwardly reflect his internal sense of gender identity. He has also significantly reconnected with his Aboriginal heritage. In isolation, either of these occurrences are life changing. Together, they represent a 123
powerful, courageous and sincere expression of the fluidity of identity and the importance of a positive sense of self. With Jeremy’s active contribution, Deborah is set to work collaboratively with local artists and community participants to re-visit and re-work Jeremy’s portrait, articulating and celebrating these profound shifts in his identity, while starting a community conversation around diversity, difference and inclusion. This shared understanding of diverse social identity will be present in the art work, but just as importantly, will ripple out into the community through social circles, families and friends. At the end of the residency, the completed collaborative portrait of Jeremy will join the other 19 portraits for the duration of the exhibition. It’s difficult to capture the complexity and profundity of this project and the individuals it represents in a single image. In some way, the portrait on the wall is simply a gateway to the story behind the creative process and the existence that it shares with us. But I guess that’s the point of this work, isn’t it? That we can’t sum up people simply and easily. That a singular assumption about someone based on appearances is bound to be wrong. We are many things to many people and these things change over time. All of our identities are a work in progress. #wip #nohumanbeingisillegal
WANT MORE? Michael was recently featured on our Conversations in Noosa podcast innoosamagazine.com.au/conversations Winter 2018
IN THE ARTS
ARTS RADAR With winter upon us, it's time to warm up with some amazing cultural thought-provoking exhibitions.
NOOSA REGIONAL GALLERY
COOROY BUTTER FACTORY ARTS CENTRE
UNTIL 17 JUNE HAVE YOU EVER WONDERED? Miles Allen
UNTIL 19 JUNE AS TIME GOES BY Kaya Sulc
This thought-provoking exhibition asks questions about our sense of ownership, possession, repurposing and the ever-changing element of life and time passing. UNTIL 17 JUNE NAKED BEAUTY DISPLAYED Glenise Clelland Local artist and author Glenise celebrates the human form through her solo exhibition. UNTIL 17 JUNE PARIS-NOOSA: ART, ENVIRONMENT AND REALISM Phil Rolton Take in this series of contemporary realism paintings created with pen and watercolour depicting the artist’s commitment to Noosa’s natural environment and love for urban Paris. 21 JUNE – 15 JULY IMAGINATE This children's art exhibition and festival will see the gallery transformed into a space of sensory excitement and visual delight with educational and interactive displays covering the whole gallery. 9 Pelican Street, Tewantin Ph 5329 6145 noosaregionalgallery.com.au IN Noosa Magazine
124
A Cooroy local since 1987, Kaya Sulc will display his life works in a special 40-year retrospective exhibition. BFAC curator Alicia Sharples has cleared the galleries to show his works on the scale they deserve. 22 JUNE – 24 JULY CONNECT 3 Denise McMahon, Jennifer Neukecker and Kym Tabulo Three contemporary abstract artists draw on the traditions of abstract art as they transform their well-explored theories and experiments into three distinct but complementary practices. 11a Maple St, Cooroy Ph 5442 6665 butterfactoryartscentre.com.au
POMONA RAILWAY STATION GALLERY UNTIL 28 JUNE BECOMING Fiona McComb Becoming is a solo exhibition of recently completed still life works by local Pomona artist, Fiona McComb. 10 Station St, Pomona Ph 5485 2950 pomonaartgallery.com
THE
barefoot
CORPORATE WARRIOR
IT’S HUMANS (IN) NATURE, NATURALLY Have I seen the future of humanity – surrounded and caged by concrete, glass and… more humanity? Future projections seem to be leading us to a compellingly gloomy outcome over the next 30 years or so. Or do they?
H
uman population is estimated to climb between now and 2050 from seven billion today to 10 billion, and two-thirds of this horde will live, work and play in urban areas. In order to cater for this movement to urbanity, a new city of one million people is required every five minutes from now to then. Sounds almost impossible doesn’t it. Mega cities of 10 million or more will be commonplace. Shaped by evolution to seek out threats, my mind automatically interprets these startling statistics through the prism of negative images of crowded, poor, brutalist and dehumanising cities - a Blade Runner long dark night for humanity. My visit to the world’s largest city, Tokyo with almost 38 million people, in recent years reinforced my tendency to the hard lines of concrete-and-glass view of the world to come. (Explanatory note/no insult alert: I very much enjoyed Tokyo as a clean, safe city however its overall impression is one of a hard surfaces, built environment with only small pockets of greenery where people could “touch” the heavily manicured “natural” environment). Earlier this year I attended a panel discussion called Extreme Cities: Building Against the Tide (source of future urban stats above) as part of Brisbane’s annual World Science Festival. While the long list of problems with our population growth and migration to urban areas were acknowledged, I was challenged to think more positively about this urban future and about cities in general. We have the opportunity, through our ability to bring planning, design and technology development to the shaping of this future - a chance to perhaps nip the Blade Runner scenario in the bud and craft cities which are innovative, vibrant, clean,
green and socially cohesive. Places where humans are able to achieve a balance and harmony within themselves and the world. Is my optimism bias showing through again? The tone of the expert panel was upbeat. The examples of cities which are pioneering this direction today in anticipation of the rising tide of humanity was impressive; and the prospects that smart engineering, technological breakthroughs in transport, energy, water management, resource utilisation, medicine and social fabric will actually deliver on the promise, seemed tantalisingly real. One international planning and design firm has also pioneered the concept that designing for child-friendly urban environments will benefit all. That is a fun approach to these challenges. There are also movements now dedicated to creating the type of sustainable, liveable cities which our much denser human population can not only survive in, but thrive in at every level. There is the Rockefeller Foundation’s 100 Resilient Cities initiative. In our part of the world, Sydney, Melbourne, Wellington and Christchurch are in the cities so far selected.
urban future for humans perhaps the greatest loss may be our disconnection from nature. By this I mean that we humans do not seem to view ourselves as being a part of nature, despite the evidence which confirms that we as a species have sprung from nature and can still be a part of nature. We might have to work a bit harder to achieve this “with nature” feeling. I visited a remote part of the gigantic Amazon River system last year. The little knowledge and understanding which I gained through my brief interaction with the villagers of the area was an impression that they very much view themselves as still being a part of the natural world. They rely on the natural world in and around their villages for food and sustenance. There is a symbiosis between them and the animals and plants which means they do not see themselves as something separate from, or superior to, all that they sense around them. We humans are a part of nature. We have sprung from the natural world. Regaining this sense of our place or perhaps re-creating this fundamental belief within ourselves as we hurtle towards our urban destiny will require thoughtful action at both a societal and individual level. How could it be done?
I have also been reminded through exposure to this topic how beneficial cities can be for us humans - a great city offers people the opportunity to live interesting and fulfilling lives exposed to a kaleidoscope of physical and intellectual events and experiences which smaller communities cannot provide. A wellfunctioning city can be a real delight.
Here is just one wildcard thoughprovoking idea to leave you with:
While this all seems very promising however, there is still an element of being human that our rush to urbanity most probably cannot cater for.
This would free up enormous areas in our cities which are currently roads for parks, gardens, urban food production, natural ecosystems in and around where we live. Megacities with their own green lungs. Too far-fetched? Perhaps, perhaps not.
It seems to me the that even if we are mostly successful in creating a positive
125
Automated aerial drones which become the personal and public transport norm in future cities are no longer science fiction. The use of drones is now “on the march”. What if roads were no longer required and all transport was either under or above cities?
Winter 2018
IN LOVE
THELMA
Louise
There is no love quite like that of a dog's: unwavering, unconditional and eternally forgiving. For those of us lucky enough to share our home with one, our furry friends quickly become an integral part of our lives. To celebrate their love, we’ve asked locals to share stories of their four-legged friends. This edition, we start with well-known Peregian Beach socialite, Thelma Louise.
A
fter 15-years of unwavering companionship, the vivacious, sassy, adorable Pomeranian-cross known as Thelma Louise ended her lifetime of fun in the arms of her much-loved family.
The beloved pet’s passing was pure heartbreak for those who knew her, but if ever a dog lived a life worth celebrating it was Thelma Louise. Owner and local artist Pete Goodlet shares his favourite memories of his dog who could 'work a boardwalk like no other'. “Thelma Louise came into our lives on a wet and wild Easter break,” he recalls. “It was time for a new family member and the local paper revealed the only dogs available were Pomeranian-cross puppies. When the kids and I looked the breed up there was a picture of an electrified fluff ball. I cracked up and declared one of those would make me laugh every day. I could not have been more right.” Throughout her lifetime, Thelma Louise (aka TL) has been immortalized in paint through Pete’s artwork (including this edition's front cover) and in blogs on his website that recall the raucous life of this special pooch. There’s the time she upstaged a sheep-farmer-come-dragqueen at her first performance; and the time she almost drove over the cliff, just like her namesake move character. “It was not always smooth sailing with TL. As a rebellious youngster she referred to my gorgeous retro bush shack as a toilet and used it as such,” Pete says. “But, oh the adventures we had! Weekends were spent either partying in IN Noosa Magazine
Pete says, explaining they took off for the beach just as Robbie William’s I Did it My Way came on the radio. St Kilda, where TL with her strut and flair was always a hit with the working girls. “In a style true to her name, she loved a road trip and would be smiling out the window, her tail wagging with excitement.” Pete, his partner David and TL, moved to Peregian Beach a few years ago where they quickly settled into the perfect life. “Morning coffees at Peregian and a quick dip in the ocean or maybe breakfast at Bistro C where TL strutted her stuff on the boardwalk,” Pete recalls. “My son had once commented that Thelma had the pranciest walk of any dog he’d ever known. Boy, could that girl work a boardwalk!” Sadly, at 15-years-old, TL’s time came. “Our grand little girl had lived a huge life but it had taken its toll. On her last day, we headed to the beach in Errol (the VW convertible). At last, TL got her wish and David was relegated to the back seat,” 126
“We carried her to the beach in her favourite bed where we sat, gazed and sniffed that beautiful salt-laden air as we reminisced on a lifetime of shared adventures,” Pete says. “Holding her in our arms later that day as she looked into our eyes for that final goodbye was was one of the hardest things I’ve done. But a girl that had lived a life so full of love, adventure and stories deserved an elegant end and so it was. A huge part of our lives had gone but her stories will live on in our hearts. “Farewell, Thelma Louise. You were my muse, my amuse and our love. You gave us joy, laughter and a whole lot of love. It was a journey I will never forget.” You can read more of Thelma Louise’s adventures at www.petegoodlet.com If you have a story about a furry friend, email editorial@innoosamagazine.com.au
IN STYLE
COOL CANINES
FuzzYard Dakota wrap vest $36.95
Winter is here and even our furry friends feel the cold. Warm them up with these stylish coats and accessories from Peticular, Peregian Beach.
Huskimo Sherpa sport hooded dog coat in pink $45.95 FuzzYard The Hive wrap vest $36.95
Walk-e-Woo Polka dot collar, orange on blue $29.95 Polka dot bow tie, orange on blue $17.95
Zee.Dog Tetris bow tie $10.95 Tetris collar $21.95
FuzzYard Hooded raincoat with lightning bolts $59.95
FuzzYard Monkey mania wrap vest $36.95
127
Huskimo Summit waterproof dog coat $45.95
Winter 2018
Has arrived in Noosa
The Rio has a sharp exteRIOr. Lush InteRIOr and comes with Australia’s most supeRIOr 7 Year Unlimited KM Warranty*. The All New Rio, has finally arrived in Noosa. 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
FUN AND FABULOUS
From Alfa Romeo's first SUV to the fun new Kia Rio, the latest cars offer something for all budgets and tastes. Two Noosa locals hit the road to review the latest releases.
KIA RIO
ALFA ROMEO STELVIO
KATE COX
TENAI QUINN
Real estate sales agent for Richardson & Wrench Noosa
Hospitality worker
“I bought my first Alfa Romeo six years ago and I’m looking at this beautiful Stelvio to be my third. What I love about the Alfa Romeo is that they’re such a prestigious car but not everybody has one. And also, everyone has a story about an Alfa. Because I’m a real estate agent I have lots of clients that jump in my car and share their story. I like that about the Alfa Romeo.
“I’m always buzzing around Noosa so the zippy Kia Rio is the
What’s great about the all-new Stelvio is if you put your foot down, you can really go, but there is technology to prevent an accident if something pops up. The reverse cameras are exceptional with the Alfa Romeos and, well I’m not known as a 'good' driver, so they have helped me a lot.
so you can relax knowing you’re well protected.
perfect car for anyone wanting to enjoy a fast, comfortable ride. There is so much space, especially in the boot and the rear seats fold flat so you can even take the new Rio camping. Whether you’re cruising in the country or driving along the coast, there’s plenty of power paired with many safety features The ride is smooth but well-grounded and just so comfortable. You could take it on a road trip and plug in your music, while you enjoy great fuel efficiency and comfort the whole way.
I love the Stelvio’s style and its big sunroof; perfect for cruising around Noosa on beautiful winter days. It also has tinted windows for protection from the summer sun and so much room for all your beach gear!
The new Kia Rio also comes with a 7-year warranty so you can
The seats are sports seats, they hug around you. We went on a road trip down to Melbourne and there was plenty of storage space in the boot and these seats were so, so comfortable. We also relied on the satellite navigation and it was very easy to use.
anyone who has this as their first car is very lucky! It really
This really is a mid-sized SUV for those who refuse to conform. It’s clear it’s been made to conquer open roads and stir emotions with its masterful blend of Italian styling and innovative technology. The new Stelvio really does evoke a passion for driving that is unmatched by any other SUV I’ve driven.”
There’s Bluetooth connectivity, reversing parking sensors,
enjoy peace of mind while driving around Noosa - and for first time or budget car buyers, that offers great financial security. I love the modern look and there are just so many features; is perfect because it’s compact, easy to drive and comes as an automatic. Not only is it affordable but it also comes with all the features you would expect in a higher priced car. a 7-inch touchscreen with satellite navigation, plus cruise control; so you can easily drive this great car whether you’re new to the roads or a long-time driver. It's fun, affordable and fabulous!”
WHAT I LIKED
WHAT I LIKED
� The heated leather seats and steering wheel
� 7-inch touchscreen infotainment system
� The 5-star ANCAP safety rating
� Reverse parking sensors
� Safety features such as lane departure warning
� Bluetooth connectivity with steering wheel controls
� Q4 all-wheel drive system & 8-speed automatic transmission
� Satellite navigation and cruise control
129
Winter 2018
N
NOOSA COUNTRY DRIVE
O AD
Ra inb
RD
R EL D HE W UR FO
Kin Kin
A HAR
BA
LOUIS BA Z Z O
Tewantin National Park
Tewantin Tewantin Noosaville National Park
VE
RI
AD
R
Doonan
ABSEILING HEALTH & WELLNESS
TN_NoosaCountryDrive2017 FINAL.indd 2
Mt Eerwah
ND MU
Eumundi THIS MAP IS NOT TO SCALE
SH
IN EC OA ST MO TO RW
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.
AY
FARM GATE
MU EU
EU
Noosa National Park
RO
N
SWIMMING
ILWORTH ROAD
SA OO I-N
Lake Weyba
SU
HORSE RIDING
KEN
RO AD
DAVID LOW WAY
D
OA
IS E
HERITAGE SITE
IND
EU MA RE LLA DR
D
DI NG TO N
R SUN
Sunshine Beach
HA YD
WOOROI DAY USE AREA
BE
LOOKOUT
Noosa National Sunshine Reefs Park
Noosa River
RO
FOOD & DRINK
ROAD
Mt Cooroy
D OA ER NG
RV PARK
SHOPPING
Noosa Heads
D R IVE
SUN R I SE
CAMP SITE
Little Hall’s Reef
Lake Cooroibah
Jew Shoal
Mt Tinbeerwah
OSA Y-NO COORO
EU MU ND IR A
ACCOMMODATION
There are more than 450km of public bikeways and walking paths throughout the Noosa Biosphere Reserve.
WA LTE R
Butter Factory
Botanic Gardens Lake Macdonald
DR
4WD TRACK
Hall’s Reef
IVE DR
AY HW IG
SOUTHERN LOOP
Noosa River is the only river system in Australia that has its entire upper catchment protected in National Park.
SWIF T
CENTRAL LOOP
R LAKE MACDONALD D
Cooroy
Teewah
IVE DR
ON
Library
EH UC BR
NORTHERN LOOP Option 2
Teewah Coloured Sands
N
NORTHERN LOOP
D
Yurol State Tewantin Forest National Park
MAP KEY
Lake Cootharaba
IN
Yurol State Forest
ON ROA
44% of all Australia’s birdlife diversity resides within the Noosa Biosphere.
McK
Mt Cooroora
TI J U NC
O ZZ
Tewantin Ringtail National State Ringtail Park Forest State Forest
TO BRUCE HIGHWAY
Pomona
D
Boreen Point
AD
RO
T COO
Cooran
Noosa Museum
ROA
Explore the Noosa Everglades and Upper Noosa River by canoe, motorboat, kayak or on foot.
Mill Point
Elanda Point LAKE FLAT RO AD
FLAT LAKE
LOU IS B A
R IN KIN K
IE
P
KIN KIN POMONA R OAD
TABLELANDS LOOKOUT
Mt Cooran
D S ROA
Mt Pinbarren
M GY
IVE
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.
DR PA GE
D
Great Sandy National Park Noosa Everglades
4WD BEACH ACCESS TO RAINBOW BEACH & FRASER ISLAND
Cooloola Sandpatch
RIVE
IN KIN IE K MP d roa
EEK RO AD
60 different regional ecosystems have been identified within the Noosa Biosphere Reserve.
Woondum National Park
Harry’s Hut
Uns eal GY ed
GYMPIE
REE CR
ow
ach Be
BEACH FOUR W HEE LD
Mt Coondoo
Unsealed road WAHPUNGA LA NE
SISTER T
A
AY W
AD
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.
CO OL OO L
AD
O
NEUSAVALE ROAD
Unsealed road
CO U
NT
AR ON OM
ER R
IE KIN KIN P MP GY
The Noosa region was declared a Biosphere Reverve by UNESCO in 2007.
4WD road to
Mt Wolvi
Unsealed road
d roa led D sea OA Un NR GA TAG I
TO RAINBOW BEACH
Peregian Beach 11/10/2017 9:28 AM
THE MID-SIZED SUV FOR THOSE WHO REFUSE TO CONFORM. It’s time to break through the grey. To stand apart. To stand out. The all-new Alfa Romeo Stelvio was made to conquer open roads and stir emotions. With its masterful blend of Italian styling and innovative technology, Stelvio evokes a passion for driving unmatched by any other SUV.
CRICKS NOOSA | 4 LIONEL DONOVAN DR, NOOSAVILLE QLD 4566 | CALL US TODAY ON (07) 5440 3600 WWW.CRICKSNOOSA.COM.AU Alfa Romeo® is a registered trademark of FCA Group Marketing S.p.A.
Artist’s Impression
THE BEST OF NOOSA ON YOUR DOORSTEP Settler’s Cove has become synonymous with refined elegance, delivering unsurpassed luxury with each boutique stage. Lumina Residences are now selling – 22 superbly designed and finished apartments set high on the banks of Noosa Sound. Don’t miss this rare opportunity to be part of Settler’s Cove.
DISPLAY APARTMENT OPEN BY APPOINTMENT 10 SERENITY CLOSE, NOOSA HEADS CALL DANE LARCOMBE 0448 978 841 SETTLERSCOVE.COM.AU