I’M YOURS, TAKE ME!
A MAGAZINE TO CAPTURE THE SPIRIT OF OUR PEOPLE AND ESSENCE OF OUR PLACE ISSUE 20 Winter 2019
Winter
FLOW
INFORM
INDULGE
INSPIRE
www.innoosamagazine.com.au
Y IN LA SP Y EC SU T IT TH E E TO D A P IS D
5.00PM
VIEW TO LAKE WEYBA
ARTIST IMPRESSION
L I F E I N PA R A D I S E N O O S A’ S F I N E S T A PA RT M E N T S N O W S E L L I N G
Nestled in a secluded enclave offering magnificent vistas to Lake Weyba or Noosa National Park, Parkridge Hill truly embraces the Noosa lifestyle and its natural beauty. Two and three-bedroom residences—northeast-facing or with lake views—are enveloped by parklands, providing the perfect backdrop to live the life you’ve always dreamed of. Enjoy a private swimming pool, a landscaped central park and resort-style amenities at the Parkridge Social Club. Register now to secure your exclusive piece of Noosa from $660,000. D I S P L AY S U I T E N O W O P E N 1 0A M — 2 P M E V E RY D AY 7 RESORT DRIVE, NOOSA HEADS PHONE JEREMY 0418 943 787 PA R K R I D G E N O OSA .CO M
Editor’s Note So, about that cold weather we all wanted… it can go now. I’m over it already! Seriously, there is so much to see and do that I don’t want to have to fight with my Taurean-tendency to be doona-bound! I don’t want to miss out on Tall Trees that sees more than 90 artists in almost 20 locations take over the gorgeous town of Cooran (5-7 July); I need to experience the glorious rebirth of Noosa alive! (19-28 July) and especially be present for our own avant garde exhibition, MORPHE Noosa, at Noosa Regional Gallery (27 July); and I particularly couldn’t bear to miss my chance to go inside the studios of 70 artists and six galleries for Noosa Open Studios (16-25 Aug). Plus there is always amazingly warm and delicious dining deals in winter as restaurants try to lure us winter wusses out from under the blankets. I’m just going to have to put my extra-fleecy big girl pants on and get amongst it. Lucky I also have our own bespoke IN Gin to keep me warm. More about all of that inside this edition – the perfect cuddle-up companion (second only to our Conversations in Noosa podcast)! Don't forget to subscribe to our free weekly e-newsletter to find out more! Please read, relax, enjoy and take action to support a local business!
Deb
Love local, stay warm & well!
Deb Caruso
FIND US
CONTRIBUTORS
MATT GOLINSKI
TONY COX
HELEN FLANAGAN
Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.
After 25 years of sniffing, swirling, spitting and slurping various vinous temptations our wine writer has decided that his future lies firmly planted on the consumption and storytelling side. Tony not only still enjoys consulting about wine and other beverages but is now part of the successful Kate Cox Real Estate Team at Reed & Co. Estate Agents.
Noosa’s sophisticated charm, vibrant food culture and the magnetism of a subtropical paradise surrounded by national parks, inveigled Helen’s manic world and flipped it on its side. She pursues the good life with gusto, instinctively understanding the joys of travel, the art of story-telling, a candid review and surviving another reno whilst thriving on the motto Live Laugh Love!
ERIN YARWOOD
NEKITA ROBERTS
MICHAEL BRENNAN
For over a decade, 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 welcoming personalised fitness studio in Cooroy where her beautiful daughter, Aluna provides a welcome distraction.
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
Director of Noosa Regional Gallery and described as an ‘accidental curator’, this prize-winning painter and sculptor has moved from creating works to curating them. It all began when he opened The Trocadero Art Space in Footscray in an effort to build an arts community in the area. Fourteen years later it is still standing. We are lucky to have him taking the arts to a whole new level in our region.
KATRINA THORPE
DAVE GLEESON
KATJA ANTON
With qualifications and years of experience in health, wellness, beauty, management and business, culminating in the creation of the award-winning Ikatan Day Spa, Katrina has a passion for everything relating to the wellness world and loves to share her knowledge, experience and research. She is an active member of our community with involvement in tourism and charity work.
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.
Katja is an award-winning BBC wildlife filmmaker who’s been taking photos locally for the past 10 years since moving to the coast with her young family. Her work has a unique artistic flair capturing the amazing diversity that surrounds us. Katja calls Noosa home now having fallen in love with the fantastic community we live in.
PAUL FLETCHER
PAUL SMITH
IAN WALDIE
Paul of Fletcher Photography has been shooting commercial content all over the country for over 10 years full time. His images have been showcased on numerous billboards, in magazines and online. He brought his family to live in Noosa 16 years ago which makes him a true local now!
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.
Ian is a professional photographer and videographer based in Noosa. Specialising in commercial and advertising imagery, he draws on his years of experience travelling globally to capture royalty, world leaders, sporting events and conflict zones while he worked for Reuters and Getty Images in the UK.
FOOD
FITNESS
WELLNESS
WINE
POETRY
PHOTOGRAPHY
TRAVEL & LIFESTYLE
ARTS WRITER
PHOTOGRAPHY
#innoosa
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SPRING 2019 DEADLINES Bookings close: 5/8/2019 Art Deadline: 12/8/2019 hello@innoosamagazine.com.au www.innoosamagazine.com.au
PHOTOGRAPHY
PHOTOGRAPHY
PHOTOGRAPHY
IN SIDE
THE TEAM
MORE THAN A MAGAZINE
DEB CARUSO / PUBLISHER & EDITOR-IN-CHIEF Deb has 25+ years' experience providing strategic communications and brand reputation advice to clients in the government, business and not-for-profit clients. She is passionate about Noosa and is an active member of her community, providing PR to Slow Food Noosa and other clients. Her passion lies in working with small businesses to help them succeed. She is planning to release the Tastes of Noosa cookbook with Matt Golinski in 2019.
EDITOR-IN-CHIEF/PUBLISHER: Deb Caruso, 0428 853 224 deb@innoosamagazine.com.au
PAUL BIRD / PUBLISHER
PUBLISHER: Paul Bird ASSISTANT EDITOR: editorial@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 selfconfessed Noosa tragic, he has been a regular visitor and sometime-resident over the past 25 years.
ADVERTISING ENQUIRIES: hello@innoosamagazine.com.au GRAPHIC DESIGN: Briseis Onfray, 0434 385 841 www.walklikeagypsy.com SUBSCRIPTIONS, EDITORIAL SUBMISSIONS & DISTRIBUTION ENQUIRIES: hello@innoosamagazine.com.au; Suite 1b/36 Sunshine Beach Road PO Box 542, Noosa Heads Q 4567 www.innoosamagazine.com.au
JOHN CARUSO
DISTRIBUTION: For winter, 13,000 printed copies available throughout Noosa and surrounds in locally-designed and handcrafted magazine stands. IN Noosa Magazine can also be found in the rooms of Sofitel Noosa Resort, Peppers Noosa Resort & Villas, Netanya Noosa, Makepeace Island and 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.
MELANIE KEDING / CLIENT SERVICES MANAGER Born on the Sunshine Coast, Mel is happy to be back after a stint driving trucks in the mines and sampling Hunter Valley wines. She worked at the Sheraton Noosa a lifetime ago then moved into radio journalism and announcing and now proudly adds IN Noosa Magazine to the portfolio. When she’s not working with Noosa businesses to ensure they’re shining she’s running around after her two-year-old twins (and trying to keep our Editor-in-Chief organised and sane!) and is happy to be back home at the beach.
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
/ WRITER, PODCASTER
After 30 years in radio, John now runs the Conversations IN Noosa podcast and in between being our writer, sanity checker, accounts manager, event MC, and delivery boy; he spends time with his first love, recording a daily Drive program for regional radio from home (often in his pjs); and presenting Saturday mornings on Hot 91.1. He has previously worked for FoxFM Melbourne, Triple M Brisbane and SeaFM, as well as managing and presenting on ABC Sunshine Coast.
CARLIE WACKER
/ FASHION EDITOR
Not only has Carlie proven that she has a passion for fashion but she is a brand ambassador for local businesses. She has worked in the media entertainment industry for over 20 years. From television to stage and radio around the country. She has styled and choreographed innovative fashion parades and talent shows that combine her love of fashion and entertainment. She is also a professional MC, voice-over artist and can often be heard on 92.7 MixFM.
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INSIDE
10
30
INTHE WATER Meet the local photographer harnessing the power of water to capture magical and memorable moments.
INTRODUCING
BRISEIS ONFRAY
GRAPHIC DESIGN
54
104
INFASHION
INTHE FIELD
The art of fashion! Carlie Wacker brings the catwalk to the creatives with artistinspired winter fashions iin preparation for Noosa Open Studios.
Meet the chef who picks 'weeds' for other chefs and is a fierce protector of the local environments. Plus discover his role in a world-first gin!
INLOVE Meet the local pets with their own travel blogs and discover the latest winter fashions for your favourite pooch!
new members to IN Noosa...
This is Briseis' first edition of IN Noosa Magazine and we hope that by the time you read this that she has recovered! For more than half her age, Briseis has been designing her way as a creative professional within publishing, marketing and design studios in London, Brisbane, Sydney and Noosa. She loves culture and is a travel junkie too, but her happiest place in the world is that pretty patch we call Little Cove. Noosa is too irresistable not to call home and where she now juggles two creative businesses of her own.
PETE GOODLET
Artist, landscape designer and man about town, Pete brings his love of gardens, design and all things green to IN Noosa. Having worked with design greats Rick Eckersley and Jamie Durie and been featured in all the top mags, Pete finally realised his lifelong dream of moving to Noosa. He runs artist’s retreat and BnB Boheme Peregian Beach together with Dave and Oscar Wilde (the dog). Pete will keep us up to date on the latest in gardens, design and sustainability.
GARDENING /ARTS
www.walklikeagypsy.com
IN NOOSA Magazine is printed on 100% recyclable paper. Please dispose of responsibly.
$25 Lunch special with wine or beer. Dinner for Two ($69) 12hr slow roasted lamb shoulder, duck fat potatoes + 2 glasses of wine. $1 oysters 5 to 6pm Thursdays. Kids eat free dinner 5 to 6pm, Sun-Wed. * Conditions apply. Offers not available during school holidays. Check online for more details.
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Winter 2019
INTOWN
IN LIKE GIN!
Event: Fortune Gin launch and cocktail competition Venue: Noosa Heads Distillery Winners were grinners - or 'ginners' when Noosa's best bartenders battled it out to create the best cocktail using the brand new Fortune Gin from Noosa Heads Distillery. Fortune flavours the brave! See the winning recipe on page 47.
STYLISH SETS
Event: Styling Shorehaven Venue: Shorehaven Drive, Noosa Waters Lovers of good design gathered to drool over the Coastal Luxe styling of a prestige waterfront property for sale by Reed & Co and styled by Simone Barter Design Studio using furnishings by Casa Noosa. Talk about a cool collaboration! If you missed it, Coastal Luxe guides are available from Reed & Co, Casa Noosa and IN Noosa offices.
F WORD
Event: Fashion and Food SoirĂŠe Venue: Hop & Vine, Hastings Street Local fashion designers and artisans gathered at the stunning Hop & Vine restaurant to find out about the new IN Noosa Magazine Lifestyle Directory featuring the best local businesses. Want to see who made the cut? Turn to page 70 to discover our top picks!
Tag yourself and your friends at our events using #innoosa
IN Noosa Magazine
@innoosamag
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/InNoosaMagazine
@InNoosaMag
INTOWN
NO.22 IS NUMBER 1
Event: Boutique Shopping Night, No. 22 by Cinzia Calarco Venue: Lipstick Lane Atelier Fashionistas and fans of fashion designer Cinzia Calarco turned up to view her handmade and individually-designed No. 22 collection in the boutique showroom at Lipstick Lane Atelier.
IN AWE FOR AUTUMN!
Event: IN Noosa's Autumn edition launch Venue: Land & Sea Brewery, Noosaville IN Noosa Magazine clients, supporters and team gathered to raise a brew (or two) to the latest edition! The iShoot Photo Booth was given a workout, along with the craft beers brewed on site. That might explain a few things...
Send your event to hello@innoosamagazine.com.au
Want more? visit www.innoosamagazine.com.au for more social pics and the latest events.
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Winter 2019
IN SPIRING
DOING IT FOR
THE KIDS
Have you ever had one of those life-changing moments, a chancemeeting perhaps, where for whatever reason, there was a moment of clarity and certainty? John Caruso meets a Noosaville local who’s changing the lives of kids, here, and on the other side of the world.
G
ravelly-voiced Oz Bayldon wears many different hats. Ask him what he does for a ‘crust’ and he’ll start spruiking as the operations manager at the Gympie Muster. “Then, I talk about The Active Community, and then about the world records,” explains Oz. “It feels like I’m pissing in my own pocket, however, these things have all had social consequences and the more I talk about them, the higher the awareness for the things I’m trying to achieve,” he says. In 2002 Oz returned from London as a touring musician, gigging about Noosa. “A mentor of mine, Ian Farrington, told me he was doing this International Music Festival in Nepal and I always felt I had this mystical connection with Nepal, so
Photo by Paul Smith
Handmade cakes & pastries
DON’T MISS!
SC
L HOLIDAY FU HOO N
WINTER HIGH TEA
Chocolate & savoury Goodies Adults $35 | Kids $16 (Bookings preferred)
Custom Cakes • Wedding Cakes • High Tea • Catering • Wholesale • Macarons & macaron towers Open Tue to Fri 9.00am – 5.00pm, Sat 9.00am – 3.00pm | Shop 3/37 Sunshine Beach Rd, Noosa Heads | Phone: 07 5473 5317 New online Shop: www.fionasfancies.com.au IN Noosa Magazine
8
IN SPIRING
I suggested I’d tag along. I was running one of the biggest acoustic clubs in London, so I said I’d bring some acts from London to join us,” Oz explains. Within the first two days, there was a life-changing moment. “I was walking into a local village and I came across a kid whose arms and legs were S-shaped, and I’d heard stories where parents and local gang members would break and re-break the arms on children so that they would go and beg on the streets for money,” recalls Oz. “I picked this kid up and took him about 30 metres to a shop, bought him some food and next minute, there was a large group of kids gathering about, all with similar twisted limbs. I fed them all for about $50. In those days, I was all about sex, drugs and rock ‘n’ roll and spending $50 in one night getting ‘high’ would have been the norm. Instead, I bought the kids sandwiches, chocolate bars and soft drink, and watched as they sipped on their drinks. The whole experience with the bubbles was completely new to them. When I saw what a small amount of money like that was able to do, it
completely changed my life and my purpose,” he says. Oz returned to London, however, packing donations into shopping bags and fundraising quiz nights were laborious and boring tasks for the adventure-seeking Aussie. “I returned to Nepal the following year and Ian was there again, and he suggested setting a world record for the highest gig on land. That idea of generating awareness for what these kids in Nepal were going through and raising money through something like that had far more appeal,” says Oz. There were challenges along the way.
“I’m always thinking about the next adventure. The next record-breaking project. There’s the longest performance down the Amazon River in South America, and the craziest gig yet: I want to perform on top of a hot air balloon and then skydive off,” says Oz excitedly. Whether he’s strumming his guitar on a snow-capped peak in Nepal or sailing down a perilous river, endeavouring to break another record, you can bet that there’s a worthwhile cause, a charity or a bunch of underprivileged kids close to his heart that he’s doing it all for. EVENTS & FESTIVALS THAT OZ BAYLDON IS INVOLVED IN
“Power for the instruments came from two truck batteries, which were super heavy, and we had to bring an inverter, which was as heavy as the batteries and we took a four-channel desk too,” he explains.
Gympie Muster (operations manager)
Oz Bayldon’s determination paid off, and to this day, he holds the Guinness World Record for the highest concert ever staged on land at an altitude of 6,476 metres, while at the same time raising awareness and funds for the charities that he’s committed to.
Noosa Come Together Festival (June 8 & 9, 2019)
The Active Community (director) Raising funds for charities, schools and clubs and giving clients an adventure of a lifetime.
Now in its fourth year, along with the Noosa Busking Championships. Originally started by Oz to raise funds for ‘Sailability’, a sailing program for children with disabilities.
Find out more by listening to the Oz Bayldon Conversations in Noosa podcast. Available now from all good podcast platforms.
TIMBERART BESPOKE INTERIORS
CALL TO INVITE THE DESIGNER TO YOUR HOME
Phone: 07 5477 1460 Visit: Design Centre 2/42 Enterprise Street Kunda Park
Creating Besp oke Designer Furniture & Interiors 9
Explore: w w w.timberartfurniture.com.au
Winter 2019
IN THE WATER
From a member of the school camera club to an award-winning photographer, Liz Harlin has developed her own special brand of portrait photography that is sure to make a splash in Noosa. Jolene Ogle dives into the world of underwater photography.
I
t was while working in the school darkroom many years ago that Liz Harlin’s passion for photography
slowly started to develop. Liz didn’t know it then but this experience would be the foundation of an exciting career that would take her around the world and into the depths of the ocean. After university and a detour into investment banking, Liz decided to take a year off to travel and, on a whim, learnt how to dive. The year was 2002 and Liz never returned to banking. Instead, she travelled the world scuba diving and filming marine wildlife. Liz has photographed everything from a swirling school of trevally in a remote location 240 nautical miles off Mexico’s IN Noosa Magazine
l a e r e h et
AQUA
coast to a tiny banded coral shrimp living in a shipwreck in the Solomon Islands.
Her works have featured in the New York Times, on postage stamps and in the Smithsonian Institution and while this multi award-winning photographer loves her wildlife work, she is now turning her attention to the human form. “With wildlife, there is little collaboration between subject and photographer,” Liz explains. “Working underwater with people can be more creatively unpredictable. We often go into the water with a concept, but the water has a mind of its own. The end results are often delightfully surprising. No two photo shoots are ever the same.” She now loves to help transform our clunky, land-dwelling bodies into ethereal 10
pieces of art that give art-lovers a chance to create their own bespoke piece of work in which they are the muse and star.
“This form of portrait photography is perfect for anyone who wants something truly unique,” Liz says. “Like the water, my clients become fluid. While underwater they can’t see much or hear me, so they are free to be themselves. “They are free to lose their inhibitions. As soon as my clients see their image on the camera screen, they are in awe of the beauty and really immerse themselves into the experience.” Unlike traditional portrait photography, underwater portraits are taken with the purpose of becoming a piece of custom
IN SPIRED
underneath these surging seas beneath the waves she breathes all her yesterdays they seem another lifetime ago faded like old photographs stolen by the turning tides tranquility becoming her giving in the sweetest of oblivion
READER OFFER! Ten lucky readers can secure an extra $100 print credit towards their bespoke artwork . Simply mention IN Noosa Magazine when booking your underwater portrait session to take advantage of this exclusive offer. T&Cs apply and can be viewed at innoosamagazine.com.au. The $100 credit will be added to the $250 credit already included in Liz’s photographic sessions. LIZ HARLIN PHOTOGRAPHIC www.lizharlin.com fine art for the home and are perfect for maternity, bridal or lifestyle portraits.
the water is heated for ultimate client comfort year-round.
Whether you want to pose in your wedding dress, in your favourite formal gown or in something created from Liz’s in-studio wardrobe, there are endless possibilities when it comes to what can be dreamt up in that fluid space between reality and the underwater world.
Her pool offers three depths, from very shallow up to 2.4 metres for those times people want to give themselves over to the water and become a fluid, freeflowing form. Make-up and soft, billowing dresses are all included in the sessions, plus a unique piece of printed fine art you can display in your home.
The heavy weight of the world dissipates in the water when you are free to move and glide as if you are as light as a feather. To capture the best images, Liz has built a custom underwater studio perfectly orientated towards the sun to maximise the most flattering light. Liz is obsessed with ensuring water clarity and
In a world where we have all tried it all, underwater portrait photography offers a fresh take on the traditional form. Instead of hanging art work in which we have no emotional investment, Liz’s pieces allow you to shed yourself of the daily grind and become an artist’s muse, if even for one day. 11
home here in this dreamscape lost in this euphoric blue where heaviness is light where all wrongs are put right where this life is pure and simple and true and you are as you always were in this beautiful interlude
Nekita Roberts @theaustralianpoet www.theaustralianpoet.com
Winter 2019
IN THE YARD
LIFE'S A
PITCH Photos by Dave Gleeson
A significant milestone creates some great memories as glamping experts, Pitch Luxury Camping swing into action as perfect party partners. Words by John Caruso.
Dinnertime, like most households I’m sure, is when the family ‘board meeting’ is conducted. A debrief of the day’s events, work in progress and future plans, and I’m sure it was during one of these high-level exchanges that the seed was planted for Max’s tenth birthday celebrations. “A sleep over. A fire! Marshmallows! Storytelling. Swim in the pool. Games in the yard,” Max suggested excitedly. “A working bee. Gardening, weeding and leaves removed from the gutters,” I chimed enthusiastically.
T
he month of May is a super crazy month for the Carusos. Four family birthdays, Mother’s Day and Noosa Food & Wine Festival crammed into 31 days when the turning of the seasons is really felt. We say goodbye to long hot summer days and occasional late afternoon thunderstorms, and we start to welcome shorter days with longer shadows over our backyard. The floorboards are colder, trackpants smell of mothballs and the location of the Ugg IN Noosa Magazine
My proposal was met with silence.
boots you wore last winter is a mystery. For us as a family, it means careful consideration as to what we’re going to gift each other, and when you’re turning double-digits for the first time, the celebration must be memorable!
Like a defeated political party following an election, I ‘canned’ what I thought was excellent policy and ran with the groundswell of feel-good propositions being bandied across the dinner table.
Adding to the levity of the situation was the fact that Max’s birthday was the same night we were hosting a Noosa Food & Wine event. So my wife Deb went into ‘guilty mum’ overdrive to compensate for her double booking dilemma.
We’d used Pitch Luxury Camping a couple of times in the past for magazine photo shoots and a hen’s night, and we knew that the finished product, aesthetically, always looked stunning. Tim and his team never disappoint and if, like me, the thought of
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IN THE YARD
setting your own tent up, sends you into a downward spiral filled with traumatic memories of past family get-togethers, frayed tempers, missing equipment and wet bedding, then having someone like Pitch Luxury Camping doing all of the leg work, will literally save your marriage and your marbles. A decision was made. Maxie’s tenth birthday celebrations would be an outdoor affair with seven of his best mates from school, hot dogs, party pies, a never-ending supply of lemon cordial and marshmallows to toast on an open fire. While Deb strung party lights over our backyard, Tim and his crew from Pitch Luxury Camping expertly went about setting up the magnificent looking tipi tent in our yard complete with bedding, towels, camp lighting, cushions, mats and wooden stools. The only thing left for me to do was collect some kindling and strike a match – and a pose - as photographer Dave Gleeson tried to instruct amped-up boys to cooperate. “This is the best party ever,” echoed a couple of kids while toasting marshmallows and chugging cordial in between swimming and warming up by the fire. Night fell and two semi-exhausted parents patiently waited for the cackle to get tired. And we waited. And waited. It was almost midnight by the time we
had ‘em snuggly tucked into their camp beds, gentle rain produced a soothing rhythm above their heads, and I’d love to tell you that it was lights out and a peaceful night until sunrise. It wasn’t. Excited kids in super cool surrounds and fuelled by sugar meant that tongues wagged for most of the night all within earshot of our bedroom. And that was fine with us. After all, it’s not every day you celebrate turning double-digits and it’s not often you get to share the experience with your best mates in a luxury tent under the stars. The next day, Tim and his crew from Pitch Luxury Camping arrived to pack up. In and out in about 30 minutes. On reflection, it was one of the easiest, stress-free set-ups and pack-ups we’ve ever experienced and certainly an approach we’d take again in the future. The only exception? A little less lemon cordial and marshmallows next time. And Deb reckons the kids should sleep in the house and we sleep in the luxury of the tent! I second that. 13
PITCH LUXURY CAMPING Specialising in weddings, corporate events, hen’s nights, kids’ parties, family groups, romantic getaways & weekend escapes. Ph 0468 737 370 www.pitchluxurycamping.com.au
Winter 2019
Build-A-Bear in Centre these School Holidays!
Take home a cuddly new friend or gift it to a child in need at the Ronald McDonald House. Dates: Times:
Monday 1st – Friday 12th July daily 9am, 11am and 1pm (20 spaces per session) Cost: $5 donation to the Ronald McDonald House Location: Outside Red Rooster
Bookings essential. Sessions are one hour. Clothes and accessories will be available for separate, additional purchase. Visit noosacivic.com.au for details.
Big W Woolworths 100 speciality stores 28 Eenie Creek Rd (Cnr Walter Hay Drive) Noosaville Ph 5440 7900
IN SPIRING COMMUNITY
A SPACE TO WELCOME
COMMUNITY
Nestled in Noosa Civic, The Little Community Space is a versatile place encouraging the community to come together. Jolene Ogle finds out how you can meet new people, INdulge in free coffee and get fit.
I
f you’ve been shopping at the Civic recently, you may have noticed the little (and very stylish) space sitting quietly near Woolworths. Introducing The Little Community Space, a hub where people can meet, chat and create new friendships. Already known for their sustainability commitment, Noosa Civic is setting a new standard in community care with a host of varied events on offer so everyone can enjoy this inviting space. The centre already offers free fitness classes every Saturday morning and their popular kids morning on Wednesdays from 10am. Now, The Little Community Space is offering a host of new events to encourage people to meet others within the community: The Book Swap Meet Up will bring together book lovers to swap or trade their favourite reads with others; the weekly Coffee with Friends is a chance to enjoy a complimentary tea or coffee from within the centre while meeting new people; and mums, dads, caregivers and their bubs can meet on Thursday mornings to chat all things children while enjoying a complimentary tea or coffee. When there is no event planned, the space is home to a drawing table for the kids, plus comfortable couches where anyone can relax and take a moment to enjoy the space. For the environmentally conscious, you can also collect used coffee grounds to add to your garden. The grounds have been sourced from Donut King, Jamaica Blue, Muffin Break and the Coffee Club and sealed in a compostable bag. The environment will thank you and so will your garden!
The centre’s popular Little Community Pantry also operates out of this space as the drop-off point for any nonperishables you want to donate. The food products are distributed locally to those in need with the help of Oz Harvest who estimate a trolleyload of goods is redistributed each week! Versatile and stylish, is there anything this Little Community Space can’t do?
Things to do @ MONDAYS, 10am
BOOK SWAP MEET UP
Meet with local book lovers to trade and exchange your favourite reads. The Little Community Space Tuesdays, 9am
COFFEE WITH FRIENDS
Enjoy complimentary coffee and meet new friends at this weekly catch up. The Little Community Space Wednesdays, 10am
KIDS MORNINGS
Enjoy a morning of free, themed fun with your little ones. The Playground
Thursdays, 10am
MUMS AND BUBS
Meet like-minded parents and caregivers while you sip on a complimentary coffee. The Little Community Space Saturdays, 7.30am
FITNESS CLASSES
Join fellow fitness fanatics for a complimentary 45-minute work-out. Suitable for all fitness levels. The Food Court Monday 1 – 12 July
DON’T MISS! BUILD-A-BEAR
For only $5, you can take home a cuddly new friend or gift it to a child in need at the Ronald McDonald House. Bookings are essential with sessions held at 9am, 11am and 1pm daily. Outside Red Rooster
Find out more at noosacivic.com.au and follow Noosa Civic Shopping Centre on Facebook for all the latest events. 15
Winter 2019
IN TOWN
STAYIN' I ALIVE
t’s a promise. With the sun in your heart, you’ll be stayin’ alive and ready to love cabaret, music, comedy, dance, musical theatre, ballet, poetry, opera and arias, literary moments, workshops, heritage walks, fireworks, food with film and on a different note, artistic excellence in hair, make-up, fashion food and wine set against a backdrop of art.
Excite the senses, kick up your heels and enjoy a world-class razzle dazzle cocktail of over 30 events, writes Helen Flanagan. NOOSA alive! brings worldclass musicians, authors, dancers, artists, food events and more to Noosa for an amazing 10 days of arts and culture. Tickets are now on sale for performances including: MODERN MĀORI QUARTET – THAT’S US! | Friday 19 July: Inspired by New Zealand’s show-bands of the 60s and 70s, MMQ merge soul classics with the Māori tradition of heartwarming and humorous storytelling. ONE-ACT PLAY FESTIVAL | Friday 19 & Saturday 20 July: Join us for a fabulous feast of theatre with three one-act plays: Black Matter; Little Angels; and A Messy Engagement. KERRY O’BRIEN - IN CONVERSATION WITH ANNIE GAFFNEY | Saturday 20 July: Join one of Australia’s most distinguished and respected journalists (Kerry has six Walkley Awards for excellence in journalism) over a special two-course lunch at View Restaurant by Matt Golinski. TIM FREEDMAN – LIVE AND INTIMATE | Saturday 20 July: Lead singer and songwriter of The Whitlams, Tim Freedman takes to the stage for a special solo performance sharing his songs of well-crafted charming cynicism – a wonderful mix of caustic wit and delicate piano. YOUR WRITING LIFE WORKSHOP | Sunday 21 July: An interactive sleeves-rolledup workshop to hone your writing skills, sharpen your interest and set you on a pathway to practise and improvement. You’ll come away energised and inspired! FROM STORIES TO MARKET - DISCUSSION PANEL & BOOK LAUNCH | Sunday 21 July: A sensational panel of publishing and writing experts will discuss the opportunities and challenges facing today’s writers, readers and publishers, followed by the launch of IN Noosa Magazine
NOOSA alive! producer Tim Loydell says this year’s festival will hit fever pitch from Friday 19 to Sunday 28 July and have art and culture lovers spoilt for choice. “It’s truly a thrill to offer locals and visitors; a veritable smorgasbord of local, national and international talent, with a really broad spectrum of arts experiences,” he said. “It’s a program with something for everyone and it’s a privilege to engage such talent.”
Shelley Davidow’s High Infidelity - a ‘fab forties’ romantic comedy about mid-life, infidelity and finding happily-ever after.
Direct from Berlin, the classical six-piece vocal group GANZ A Capella stop in to Noosa as part of their world tour to showcase the power of voice.
MICHAELA BURGER A MIGRANT'S SON | Sunday 21 July: Award-winning cabaret star Michaela Burger and her riveting true story, A Migrant's Son appearing for the first time in Queensland before she tours London. This special show will be performed with Noosa's own amazing community choir, Noosa Chorale.
THE UMBILICAL BROTHERS - SPEEDMOUSE | Friday 26 July: Comedic royalty, The Umbilical Brothers perform their multi award-winning, high performance show. OPERA FUNK | Saturday 27 July: Award-winning Bel Canto Soprano singer/songwriter Emma Bridget Tomlinson presents her own production accompanied by two of Australia’s finest musicians/ composers, Sean Peter Ross and Peter Koppes (The Church).
SLOW FOOD WITH FILM - CHOCOLAT | Monday 22 July: Chefs Aden Moriarty from Noosa Springs, Matt Golinski from View Restaurant and Lisa Mahar from Makepeace Island will provide a three-course feast for the senses while you sit back and enjoy Chocolat, a most delicious comic film.
NOOSA ORCHESTRA | Saturday 27 July: Conducted by maestro Antoni Bonetti and starring virtuoso clarinettist Sacha Gibbs-McPhee, along with soloists Cassandra Wright, Kristian Scott and Sarah Winn – who will be sharing famous opera arias.
AUSTRALIAN POETRY SLAM | Tuesday 23 July: Get ready for Australia’s biggest spoken word competition! Australian Poetry Slam is a live performance program where the audience decides the champion.
MORPHE NOOSA | Saturday 27 July: An avant-garde immersion of hair, art, fashion and food! Enjoy runway creations from the region’s best hair and make-up stylists, fashion and costume designers with find food and wine amongst an exhibition of thought-provoking artworks by Raquel Ormella.
BEST MEDICINE – STAND-UP COMEDY | Wednesday 24 July: Four top stand-up comedians take to the microphone at Land & Sea Brewery for a special laugh-out-loud performance. SAHARA BECK | Wednesday 24 July: Bombshell Sahara Beck returns home to the Sunshine Coast for a special all-ages performance. After taking off with her soaring single Here We Go Again, she returns with her new red-hot release I Haven’t Done A Thing Today.
QUEENSLAND BALLET | Saturday 27 July: Witness the mastery of Queensland Ballet with two special performances produced specifically for the festival, including a Q&A session. STARS OF TOMORROW | Sunday 28 July: Discover how dancers are made - from the first moves at the barre to the first pointe shoes and dancing Swan Lake. Experience the energy and ambition of these dynamic, passionate and talented young dancers.
THOMAS E.S. KELLY – (MIS) CONCEIVE | Thursday 25 & Friday 26 July: High energy mash-up of traditional and contemporary dance style choreographed by the incredible Thomas E.S. Kelly. A fusion of hip hop, physical percussion and rhythmic cultural pattern.
OTHER EVENTS: There will be 12 free hosted Heritage walks such as Mill Point, Pomona,
GANZ A CAPELLA - HOME IS CALLING | Thursday 25 July: 16
Gubbi Gubbi, Eumundi, Noosa Botanic Gardens and Hastings Street. Take your family and friends to Fire in the Sky in the Lions Park at Noosaville for live entertainment, food stalls and of course, fireworks. Mingle with performers and make friends at Hop & Vine in Hastings Street from 3pm until late on 19-21 July; and at Eddie Cheeba’s, Noosa Junction from 3pm until late on 25-27 July. This year’s NOOSA alive! builds on the 15-year legacy established by its founding members, now current patrons, David and Kristin Williamson. “The festival vision for 2019 is really focused on individual performances and how each one contributes to the vivid tapestry of the festival,” says Producer Tim Loydell. “Showcasing this diverse line-up of international flavours, established and emerging artists plus the very best local stars in intimate venues is a true thrill.” It’s obvious and deserving NOOSA alive! receives countless accolades but when Blake Bowden, who currently plays the showstopping role of Elder Price in Book of Mormon, was asked about the shows he presented in the past, his effusiveness was unstoppable: “I loved coming both years I was fortunate to be part of the festival. I was always drawn to Noosa by the sheer number and quality of the artists also, the variety of genres the festival curated. It really has such a great standing reputation among all the artists I respect and admire. The location also makes it very special.” Take Blake’s word as gospel, check out the program and book before it’s too late. Noosa comes alive! from Friday 19 July to Sunday 28 July 2019 for 10 days and nights of arts and entertainment. www.noosaalive.com.au
2019 NOOSA ALIVE! PROGRAM
INSPIRING
WEDNESDAY 24 JULY
FRIDAY 19 JULY Opening Ceremony Welcome to Country
4pm
Laguna Lookout
Raquel Ormella - I Hope You Get This
One-Act Play Festival
7pm
Noosa Arts Theatre
Modern Maori Quartet - That’s Us!
7.30pm
The J Theatre
Heritage Walk - 1.00pm Pomona Noosa Museum
Festival Club
8.30pm
Hop and Vine
Best Medicine - Stand Up Comedy
Noosa Botanic Gardens
Kerry O’Brien - In Conversation with Annie Gaffney
View Restaurant
7.00pm
Sahara Beck - I Haven’t 7.00pm Done a Thing Today
SATURDAY 20 JULY Heritage Walk -Friends 9am of Noosa Botanic Garden
10am -4pm
Noosa Regional Gallery
Land and Sea Brewery The J Theatre
THURSDAY 25 JULY Heritage Walk -Friends 9am of Noosa Botanic Garden
Noosa Botanic Gardens
Raquel Ormella - I Hope You Get This
10am -4pm
Noosa Regional Gallery
Heritage Walk - 1pm Noosa River Mouth Gubbi Gubbi
Heritage Walk - Wendy Birrell
1.00pm
Eumundi
One-Act Play Festival 2pm
Noosa Arts Theatre
Thomas E.S. Kelly - [MIS]Conceive
7.00pm
Noosa Arts Theatre
Fire in the Sky - Family Event
3pm
Noosaville Lions Park
GANZ A Cappella
7.30pm
The J Theatre
Tim Freedman - Live and Intimate
7.30pm
The J Theatre
Festival Club
8.30pm
Hop and Vine
12pm
(includes award ceremony)
Festival Club 8.30pm Eddie Cheeba’s
FRIDAY 26 JULY Raquel Ormella - I Hope You Get This
SUNDAY 21 JULY Your Writing 10pm Life Workshop
1pm
Tewantin
Thomas E.S. Kelly - [MIS]Conceive
7.00pm
Noosa Arts Theatre
The Umbilical Brothers - Speedmouse
7.30pm
The J Theatre
Festival Club 8.30pm Eddie Cheeba’s
From Stories to Market - 3pm Literary Panel Double Event
Noosa Arts Theatre
Shelley Davidow - High 4pm Infidelity Book Launch Double Event
Noosa Arts Theatre
SATURDAY 27 JULY Raquel Ormella - I Hope You Get This
Michaela Burger - 7.30pm The J Theatre A Migrant’s Son Festival Club
Noosa Regional Gallery
Heritage Walk - 1.00pm Cooran Noosa Museum
Noosaville Library
Raquel Ormella - 10am -3pm Noosa Regional Gallery I Hope You Get This Heritage Walk - Tewantin Heritage & Historical Society
10am -4pm
8.30pm
Hop and Vine
MONDAY 22 JULY Heritage Walk - 1.00pm Hastings Street Michelle Freeman Slow Food with Film – 6.00pm Noosa Springs Golf Chocolat and Spa Resort
Noosa Regional Gallery
Heritage Walk - Cooroy- 1.00pm Noosa Genealogical & Historical Research Group
Cooroy
Queensland Ballet alive! 2.30pm & 7.30pm
The J Theatre
Noosa Orchestra - 2.30pm Orchestral Magic and Wondrous Arias
The Good Shepherd Lutheran College
Opera Funk - Emma Bridget Tomlinson with Sean Peter Ross and Peter Koppes
Noosa Arts Theatre
4.30pm
MORPHE Noosa 5.30pm Noosa Regional Gallery
TUESDAY 23 JULY Heritage Walk - Friends 9am of Noosa Botanic Garden
10am -3pm
Festival Club 8.30pm Eddie Cheeba’s
SUNDAY 28 JULY
Noosa Botanic Gardens
Raquel Ormella - I Hope You Get This
10am -4pm Noosa Regional Gallery
Heritage Walk -Friends 9am of Noosa Botanic Garden
Noosa Botanic Gardens
Heritage Walk - Elaine Brown
1.00pm
Raquel Ormella - I Hope You Get This
10am -3pm
Noosa Regional Gallery
11.00am
The J Theatre
Australian Poetry Slam - 7.00pm Hosted by Ruckus Slam
Mill Point
The Dance Centre Peregian Springs Stars of Tomorrow
Noosa Arts Theatre 17
Winter 2019
IN LUXURY
PALM SPRINGS
Nice
MEETS
MIAMI
F
irst impressions do count at Australia’s first urban resort.
Described by the architects as “gentle brutalism” the Calile captures the essence of Fortitude Valley’s gentrified leafy James Street while the white brick, curvaceous lines and breezy theme embrace the tropical vernacular, with a nod to Palm Springs, Rio De Janeiro, Miami and Mexico City. All rooms and suites surround an elevated, central pool with potted olive trees, hanging gardens, sun lounges and cabanas where PYTs celebrate with champagne and veal dolmades. More serious diners choose to sit indoors at the award-winning, flagship Greek Hellenika by Simon Gloftis; also poolside watching the nubile apply sunscreen before soaking up the stray rays.
It doesn’t get much better than Brisbane beautiful one day-perfect the next at the Calile, effuses Helen Flanagan with a big sigh.
Sensational zucchini chips, flash-fried calamari, Junee lamb, moussaka and Greek salad with stunning sun-kissed Noosa Reds, have been contemporised and if you’re a Margarita lover don’t be misled by a Parmarita with its rim of fire. Once sated, it’s time to pick up a key from gorgeous looking staff in stylish Bassike-designed Italian cotton shirts and linen chinos and satisfy curiosity with a peek at the room. Yes, got to love sleeping under the stars, that’s 5-stars with a sprinkling of Calile-style magic. IN Noosa Magazine
18
IN LUXURY
“… love sleeping under the stars, that’s 5-stars with a sprinkling of Calile-style magic.”
STAY AND PL AY The Calile (pronounced Kal-Isle) is in Brisbane’s Fortitude Valley. There are 175 generous guest rooms, including nine suites and two premier suites, featuring a mix of individual Juliette, poolside and terrace-style balconies plus two private rooftop terraces. The Take Me Away Calile package starts from $309 per room per night with parking, late checkout and $50 towards your Lobby Bar dining experience. Why not take advantage of an exclusive offer for IN Noosa Magazine readers! Stay two nights (Sunday-Thursday inclusive) and receive late checkout of 1pm; onsite parking and a complimentary room upgrade!* Book via reservations@thecalilehotel.com and mention IN Noosa Magazine. *Valid for stays up to 31 August 2019 made on room only rates, subject to availability and booking terms and conditions, upgrade subject to room availability, Bookings must be made via reservations@thecalilehotel.com and mention IN Noosa Magazine.
Visit: www.thecalilehotel.com 19
Large rounded balcony, polished concrete, pastel-hued, custom linen robes, cork floors and sisal matting giving way to marble bathroom finishes, a day bed and dining table; Grown Alchemist bath amenities, a locally-sourced mini bar including cocktails, a basket of munchies such as red frogs, choc covered pretzels and piranha snaps; motorised blackout blinds plus UHD television with Chromecast and sound bar. Oh, and the beds are just the best. The relaxed, light-filled sophisticated air of the Lobby Bar beckons. Easy to see why it’s the trendiest magnet on James Street. A contemporary menu offering breakfast, dining, cocktails and everything in between as well as a considered wine list showcasing Australia’s best and recognising the great viticulture regions of the world. Time for a classic Margarita and a salute to Brisbane’s well-known Malouf family especially patriarch Calile (formerly spelt Khalil) Malouf who arrived in Australia four generations ago. The legacy lives on today with the Calile hotel and its surrounding development. The crescendo of fabulosity has reached its peak. Winter 2019
IN THE WILD
s t i a aw
AFRICA
S
ome of your most priceless memories will be things you haven’t yet imagined. As we sit amongst traffic and work at our desks or lounge on the beach, it’s hard to imagine a place where majestic animals roam free and you can sleep amongst them in a luxurious tent. A place where you can see a baby rhino cautiously approach a safari vehicle only to realise that the big hulk isn’t part of its tribe and skitter squeaking back to its mother. Be privileged to watch a huge bull elephant gently entwine trunks with each member of his herd in greeting and your heart will melt. All these are experiences beyond precious and all can be found in Africa, where you can leave the chaos of everyday life behind, disconnect from technology and reconnect with nature - and the best news is you can do it without sacrificing comfort. You can have your freshly-brewed coffee delivered to your glamping tent before embarking on a day of absolute adventure
Imagine a place where the burntgold sky soars overhead, where you can indulge in the luxury of time, reconnect with a loved one and truly relish all that nature has to offer. Welcome to Africa. Melanie Keding discovers it is time to visit the truly wild and wonderful landscape of this special place. thanks to the rise in luxury tours. Forget long trips in uncomfortable trucks, leaking tents and bland food and say hello to luxe glamping tents, delicious food and wine and small travel groups to ensure one-on-one attention. Tour providers and seasoned travellers such as Rachel Cleary of Rachel Cleary Travel are already on the luxury travel bandwagon, showing avid travellers that
they can have their cake, eat it and then visit some of the most amazing locations throughout the world. Two of her three sojourns for this year are already booked out but with space available in her November 2019 tour and also in May 2020, there is an open invitation for first-time adventurers or those who like to have amazing experiences and still enjoy the finer things in life. As a multi-award-winning travel advisor, Rachel’s passion for Africa, contagious sense of humour, adventurous spirit and caring attitude have her clients joining her time and time again. Rachel books tours for only 12 travellers at a time and only visits areas with high-density wildlife where conservation is a priority. As an accredited Virtuoso member, Rachel can access exclusive benefits for her clients including VIP services at a range of hotels, for cruises and tours so travellers can relax knowing they will receive the star
Awaken your Senses
...IN AFRICA WITH RACHEL’S HOSTED TOURS SPECIALISING IN:
Experience Kenya in November
Visit Zimbabwe in May 2020
Exclusive, authentic, inspiring, all-inclusive 8 night luxury Kenya Safari in the heart of private wildlife conservancies.
Meander along the mighty Zambezi to the majestic Victoria Falls. Stay in luxury safari camps and experience unforgettable wildlife encounters.
$7,500*per person, twin share
Rachel Cleary MTA Travel Expert IN Noosa Magazine
$8,999*per person, twin share
0412 053 664
• • • • • •
Luxury Travel Soft Adventure Holidays Scandinavia African Travel Snow Holidays South Pacific
*Please contact Rachel to discuss special terms and conditions.
e: rcleary@mtatravel.com.au w: mtatravel.com.au/rcleary
/Rachelclearytravel 20
‘Multi Award-Winning Travel Advisor’
IN THE WILD
treatment. It’s time to step into your comfort zone and into a world of luxury and adventure! Preparation is key when it comes to packing up and seeing the world. More important than the passport and luggage is making sure you are fit and healthy to travel. Visiting a GP qualified in travel medicine is the first step to ensuring you can enjoy every part of your holiday. GPs such as Dr Catriona from DOT Travel Clinic can advise you about a range of health issues which are relevant to your holiday as well as review the specific, planned destinations and assess what your particular health risks could be. With a post-graduate qualification from the International Society of Travel Medicine, Dr Catriona can conduct a comprehensive assessment and take into consideration many variables including your age, personal medical history, medications, vaccination history and allergy profile. There is no “one-size-fits-all” set of recommendations.
Each trip and an individual traveller’s requirements will vary. Take the Yellow Fever vaccination for example. It is recommended for many countries on the African and South American continents but shouldn't be given to travellers with certain medical conditions or in specific age groups. Similarly, antimalarial recommendations will vary too. When it comes to the dreaded Traveller’s Diarrhoea some people are more at risk of gastric upset than others. There are certain medical conditions and regular medications which can render some travellers more vulnerable, so Dr Catriona can formulate a strategy aimed at lowering your risk. Like Rachel, Dr Catriona is known for her attention to detail and her dedicated approach to helping each travelling patient optimise their preparation and general health before and during their trip. DOT Travel Clinic is an accredited Yellow Fever vaccination centre and stocks most
travel vaccinations on site for your convenience. You can read more about the travel health service and download a pre-consultation questionnaire at www. dotmedical.com.au/travel-clinic. So… with Rachel Cleary Travel you get a unique African experience designed to stun and thrill; and with Dr Catriona you’ll be healthy enough to take on the world! Rachel’s next luxury tours take off in November 2019 and May 2020 with limited availability. 8 night luxury safari - from $7,500 per person twin share. Call 0412 053 664 to book.
Discuss your travel plans with Dr Catriona Caddell (a local GP qualified in the specialty of Travel Medicine)
Travel Vaccinations, Gastro, Malaria, Altitude Sickness, Travel Kit Prescriptions, Accredited Yellow Fever Centre, Post-holiday appointments.
CALL 5470 2211
*All destinations *All age groups *New patients to book your appointment and ensure you have a happy & healthy trip!
DOT Travel Clinic 22 Doonella Street, Tewantin | www.dotmedical.com.au/travel-clinic
21
Winter 2019
Your favourite recipes featuring the best local ingredients from the best chefs and restaurants in Noosa.
REGISTER now for more information on “Tastes of Noosa” – a stunning cookbook celebrating local produce and featuring the best dishes from the region.
deb@innoosamagazine.com.au 0428 853 224 www.innoosamagazine.com.au/tastesofnoosa @tastesofnoosa
IN THE KITCHEN
FOOD BITES GRILL ‘N’ GO
Keep an eye on ‘The Junga’ - it's evolving!
Speaking of all things Wood, Fire & Grill, the restaurant of the same name is letting you take it all home. Curl
DISHIN’ IT! Here’s our hot tips for the best winter dining:
FREE WINE
slightly sweet dinner you need this winter. We can vouch for it!
MASTER MATT
Local celebrity chef Matt Sinclair first came to our attention on Masterchef Australia. Since then he’s opened Sum Yung Guys at Sunshine Beach, hosted Channel Ten’s Cook’s Pantry and has come full circle with a gig back on Masterchef as a mentor. Catch the highlights from Episode 28 that was filmed in Noosa at www.tenplay.com.au
up on the couch with all your favourites available to takeaway Wed-Sat, 5pm-late; Sunday 12pm-late.
FLAPPY HOUR Fly high on Fridays with Flappy Hour at Heads of Noosa Brewing Company. Kill two birds with one stone when you pair their award-winning beers with plates of $5 wings in five flavours from 3-6pm every Friday.
What’s cooking and who’s hot
250 GRAMMI OF DELICIOUSNESS The hip Italian eatery is heating up this winter with their new dessert: Tortino Al Cioccolato! A chocolate fondant served with Frangelico Chantilly, pistachio crumble and bitter orange jelly. Yum! This delicious Italian treat is made to order and when you dive in, melting chocolate oozes out. Mama mia!
This is not a drill. Noosa Beach House offers Wine on Us Wednesday, and Tuesdays are BYO so you can take along your favourite drop to pair with their delicious menu.
CURRY CRAZY Speaking of delicious, Peter Kuruvita’s monthly 5-pot curry lunch returns to Noosa Beach House on the first Sunday of every month. INdulge in five authentic Sri Lankan curries using delicate
Thursday nights from 6pm when 3 courses + a glass of wine or beer is yours for only $49. Or tuck into Beer & Bao: $9 for one of their famous pork sandwiches and a Stone & Wood Beer Wednesday-Sunday 3pm-6pm.
KEEP IT LOCALE Andy Davies and the Locale crew are serving up 5 piping hot Cicchetti dishes for only $45. Perfect any afternoon between 12-6pm as a treat for two or with a group of friends. And for the Pizza Lovers, any of Locale’s delicious stone fired pizzas are only $25 with a beer or wine.
leave the kids at home either. They eat free Sun-Wed from 5-6pm with any main meal. Please check the venue’s website or social media for all the terms and conditions as most offers aren’t available during school holidays.
DON’T MISS!
SHARE THE LOVE Cafe le Monde is embracing winter with a stack of specials including 12-hour slow roasted Lamb Shoulder with Noosa Reds, Goat’s curd, roasting juices and duck fat,
TOP HOPS
AWESOME FOURSOME Things will heat up in the newly refurbed Wood Fire Grill kitchen as The Ogilvie Group powerhouse team give the grill a work out for Noosa Amour. Joining Rickys and Wood Fire Grill head chef Josh Smallwood will be Locale’s Andy Davies and Jules Santisi from Aromas to serve up four courses using produce direct from Maravista Farm and paired perfectly with matching wine. Best be quick to secure your seat for this superb event on Wednesday 19 June from 6pm.
Noosa is making its mark on the national scene with multiple award wins at the Australian International Beer Awards (AIBA). Heads of Noosa scored medals for all four of their beers including a gold medal for Summer Dusk, while Land & Sea Brewery added to their trophy cabinet with three silver medals for their First Point Pale Ale, Kolsch and Little Cove Lager.
LIGHT YEARS AHEAD Noosa Junction’s newest eatery Light Years is turning up the heat this winter with Robbie’s Rendang Curry making a return for the season. Crafted from 12-hour slow cooked braised beef cheek, coconut and lemongrass, this is the warm, rich, spicy and
250Grammi’s cocktails are the perfect substitute for dessert in a liquid form and include the Chocolate Martini and the Hot Honey Pot. Yes, it is as delicious as it sounds.
NEW KIDS Peregian is becoming quite the hot spot with the opening of The Captain's Daughter and Peregian Pantry adding to the lively vibe of the Village Square. Two new café/ bars are getting ready to pop up in Noosa Junction. With our office only steps away we have been eagerly awaiting the openings and stroll by each day, trying to sneak a peek. 23
aromatic spices, traditional techniques and recipes from Peter’s grandmother’s kitchen. The lunch runs from 12-2.30pm and is $49 per person with complimentary parking at Sofitel. Want something lighter? check out the Winter Warmers offering a traditional curry with a selected glass of wine or Eumundi Lager served with grilled roti bread, raita, carrot sambal and spice buttered rice for only $26 at the Noosa Beach House Bar! Choose from Sri Lankan Fish Curry, Kings Chicken Curry, Goat Curry or Pumpkin & Roasted Coconut. Stay up-to-date by following Noosa Beach House on Facebook.
XO 4 U Head to Embassy XO on Wednesday &
rosemary roast potatoes with two glasses of wine, either Yangarra Shiraz or Even Keel Pinot Gris for $69 for two people, 7 days from 5pm. The lunch special from 12-4pm weekdays is just $25 with wine or beer and a choice of food and beverages. The Oyster Bar is open daily from 12 until late direct from the grower and freshly shucked and don’t miss $1 oysters from 5-6pm every Thursday. Winter Warmers Sunday to Thursday include a $28 dinner with matching wine or beer from a special daily menu. No need to
BEER LUNCH AT COPPERHEAD BREWERY Take a trip to Noosa's first craft brewery at Cooroy for an intimate understanding of what makes an outstanding craft beer and enjoy three courses of superb matching food with four beers (or wine options). Be quick to book tickets with transport included! Keep an eye on our facebook page for all the details including the menu release! Friday 16 August $80 ($95 with transport) BOOKINGS: 5442 6975 manager@ copperheadbrewery. com.au Winter 2019
IN SEASON
1
VOODOO BACON
2
BUNYA RED CAPERS
TAKE FOUR Matt Golinski profiles some of his favourite homegrown ingredients.
When Allan and Mandy Evans moved to their 160-acre property in the Bunya Mountains region about 6 years ago they thought they were going there to take life a bit easier and relax. But the couple of acres of caper bushes they decided to trial had other ideas. It soon became apparent that they’d stumbled across the perfect soil and climate for growing exceptional capers and caperberries, and since releasing them onto the market they have been kept busy trying to keep up with orders from adoring chefs and gourmands all over the country. A couple of acres may not seem like a lot, but when you consider they all have to be hand picked, sorted and cured, being a caper producer is truly a labour of love. Bunya Red Capers are available direct from the farm by mail order. They’re not cheap but a little goes a long way and they’re worth every cent. www.bunyaredfarm.com.au
2019 George Fransisco’s love of authentic smoked bacon stems from his upbringing in the deep south of the USA. Mississippians don’t mess around when it comes to cured pork, and when George moved to Australia as a young chef in 2001, he noticed that despite the bounty of produce available in this country, no one was really making a proper dry cured smoked bacon like back home. On moving to Noosa in 2015, George realised his dream of sharing the true taste of artisanal, nitrate free, applewood smoked bacon with us Aussies, and he now supplies direct to discerning chefs and retailers all over Australia. Voodoo Bacon is available sliced, but I prefer to buy it as a whole piece and cut it myself so I can make it whatever thickness I like. Keep an eye out for their iconic hand branded slabs at BioShop, Belmondos and in IGAs all over the coast. For a list of stockists and restaurants that use Voodoo Bacon, visit www.voodoobacon.com.au
COME SEE US & DISCOVER THE TASTE
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
24
IN SEASON
2019
4 COOLOOLA MILK
The butter factories throughout the hinterland might all be galleries now, and the cream sheds still standing at all the old railway stations might be just relics of a long gone dairy industry in the region, but there’s one dairy farmer who continues to supply the coast with milk that tastes the same way it did 100 years ago. Dick Schroder’s Jersey dairy herd graze on the lush green pastures of the Mary Valley in Dagun, just south of Gympie, and their milk is processed onsite into pasteurised and homogenised milk, pasteurised-only milk (that’s the one I drink, it has the cream layer on top), skim milk, organic milk and pure cream. Locals in the know won’t settle for anything less than Cooloola Milk, and more and more cafes across the coast are using it to make those lattes shine. The cream has a very high butterfat content, is beautifully rich and makes bright yellow, moorish butter.
3
Most IGAs and good fruit shops stock Cooloola Milk’s products. Some also stock Eumundi Noosa Milk, which is exactly the same product just with a different label. www. cooloolamilk.com.au
NOOSA REDS
For the past 15 years, Noosa Reds tomatoes have featured on the menus of every good restaurant in Noosa, their name generally listed in the dish description as a guarantee of quality. Grown hydroponically in hothouses in Doonan, an array of brightly coloured, burstingly ripe and full flavoured tomatoes are delivered twice a week to the chefs in town who demand the best and freshest produce in their kitchens. It’s not just chefs who appreciate the magic Peter and Dory Seghers weave on the farm though, they have a cult following of locals who line up each weekend at various Farmers Market to stock up on their weekly supply. Through the week and on Saturday, you can always drop into the farm on Beddington Rd and pick some up from the farm gate. Their tomato chutney and sauces are a special treat and you can also grab other fare such as mini cucumbers or turmeric, when there is an abundance in season. www.facebook.com/NoosaRedsTomatoes
25
Winter 2019
IN THE KITCHEN
CRISPY SKINNED SALMON, DUTCH CREAM POTATOES, SMOKED VOODOO BACON, CAPERBERRIES AND ENDIVES WITH ROASTED TOMATO SAUCE SERVES 4
Ingredients: � 4 x 180gm portions of Atlantic Salmon � 300gm Dutch cream potatoes � 100gm Voodoo Bacon, cut into 5mm lardons � 100gm Bunya Red Caperberries, 12 kept whole and the rest sliced into discs � 1 cup mixed endives (radicchio, frisee, witlof)
� 15ml red wine vinegar � 30ml extra virgin olive oil � 1tsp Dijon mustard � 2 cloves garlic � 4 large ripe roma tomatoes, halved � 2tbs olive oil � salt and pepper
WINTER
warmers Photos by Paul Smith
Matt Golinski brings local, seasonal ingredients alive to warm up your winter! Matched with wine suggestions from our resident sommelier Tony Cox.
ORRECHIETTE WITH RICOTTA, NOOSA REDS TOMATOES AND BUNYA RED CAPERS SERVES 4
Ingredients: � 400gm Orrechiette pasta � 1lt Cooloola Milk � 30ml white wine vinegar � 75ml extra virgin olive oil � 1 onion, finely diced � 2 cloves garlic, finely sliced � 300gm Noosa Reds mixed cherry tomatoes, halved SERVE WITH
� 50gm Bunya Red capers, soaked in cold water for 15 minutes � 75gm Parmesan, finely grated � ½ cup flat leaf parsley, roughly chopped � salt and pepper
Method:
PRETENTIOUS
PERFECT
PRETENDER
In a medium saucepan, heat the milk to 82°C. Remove from the heat and gently stir in the vinegar. The milk will split into curds and whey. Allow to sit for 10 minutes before scooping off the curds with a slotted spoon into a sieve. Allow the ricotta curds to drain for at least 30 minutes. Bring a large pot of salted water to the boil and cook the orrechiette for approximately 12 minutes. Drain well, lightly coat with olive oil and spread out on a tray to cool. In a large frypan, sauté the onion and garlic in the olive oil until soft and lightly coloured. Crumble in the ricotta leaving it in fairly large lumps, and fry over a low heat until lightly coloured all over.
2017 Corte Giara Pinot Grigio (Della Venezie, Italy) $18-23
2018 Dalrymple Sauvignon Blanc (Pipers River, TAS)
2016 Domaine de Ladoucette Pouilly Fume (Loire Valley, FR)
$30-35
$50-55
Add the cherry tomatoes and capers and heat through for a couple of minutes. Toss through the pasta, Parmesan and parsley and season with salt and pepper. Divide between four bowls and serve immediately.
IN Noosa Magazine
26
IN THE KITCHEN Method: Peel and cut the potatoes into 2cm dice. In a small saucepan, cover with cold water, bring to the boil and simmer for 5 minutes. Drain well in a colander and while hot toss the potatoes to make them go slightly ‘furry’.
Divide the tomato sauce between four bowls and arrange the potato mix on top. Sit the salmon on the potatoes and garnish with 3 whole caperberries.
Place the tomatoes and garlic cloves in a small baking tray, drizzle with the olive oil and roast in the oven at 150°C for 30 minutes or until they have lightly coloured and softened. Pass the tomatoes and garlic through a fine sieve and season with salt and pepper.
SERVE WITH
PRETENTIOUS
PERFECT
PRETENDER
In a heavy based, oven proof pan, roast the potatoes with the bacon until both are crisp. You’ll need to remove the pan every five minutes and give them a shake so they cook evenly. If there is excess fat from the bacon, drain in a sieve for a minute or two. Season the skin side of the salmon portions with salt and fry over a medium heat until the skin is crisp. Turn and cook gently until the salmon is almost cooked through. Remove from the heat and allow it to rest in the pan and cook through the rest of the way. Whisk together the red wine vinegar, extra virgin olive oil and Dijon mustard and toss with the endives, sliced caperberries, potatoes and bacon.
2017 Mount Difficulty Roaring Meg Pinot Gris (Central Otago, NZ) $24-29
Ingredients: � 1lt Cooloola Milk � 30ml white wine vinegar � 1 cup plain flour � 2 tsp baking powder � 1 cup milk � 1 egg
SERVES 4
2014 Jansz Vintage Rose (Pipers River, TAS) $45-50
2017 Chateau D’Esclans ‘Rock Angel’ (Cotes de Provence, FR) $75-80
Method: In a medium saucepan, heat the milk to 82°C. Remove from the heat and slowly stir in the vinegar. The milk will split into curds and whey. Allow to sit for 10 minutes before scooping off the curds with slotted spoon into a sieve. Allow the ricotta curds to drain for at least 30 minutes.
� 50gm butter � 2 ripe bananas, sliced � 200gm Voodoo Smoked Bacon, sliced � 150ml pure maple syrup
In a mixing bowl combine the flour and baking powder. Whisk together the egg and milk and slowly whisk into the flour until you have a smooth batter. Lay the bacon on a tray lined with baking paper and brush or drizzle on half of the maple syrup.
PIKELETS WITH RICOTTA, BANANA AND MAPLE ROASTED VOODOO BACON
Cook in the oven at 180°C until slightly crispy and caramelised. Heat butter in a large non-stick frypan over a medium heat. Once the butter is sizzling, spoon in 1 tablespoon amounts of the pikelet batter and cook until bubbles appear on the uncooked side. Turn and cook for another 20 seconds, then remove to a serving platter. Place a couple of slices of banana on each pikelet, then crumble over some ricotta and top with a piece of the maple bacon. Pour over the remaining maple syrup and serve while warm. SERVE WITH
27
NV Louis Bouillot Perle d’Aurore Rose de Presse (Burgundy,FR) $30-35
PRETENTIOUS
$12-17
PERFECT
PRETENDER NV Angas Premium Moscato (SE Australia)
NV Ruinart Brut Rose (Reims, FR) $115-120
Winter 2019
LOCAL. LOVE. EATS. MUSIC . BAR.
www.peregianbeachhotel.com.au
INTHE KITCHEN
Who is your favourite local producer/producers? There are so many and it can be hard yards for the reps trying to get a foot in the door. Currently very happy with Suncoast Fresh, Fresh Meats, Mooloolah River Fisheries, Essential Grain & Markris.
Do you think it is important to use local produce and why? Definitely. Reducing our carbon footprint; and we have the best quality produce available locally.
What has been the most rewarding moment of your career so far? Name Matt Holt
Being a part of such an awesome team putting Peregian Beach Hotel on the food map!
Who is your inspiration when it comes to culinary creations?
Age 52 young chef at Vasse Felix & having a dish featured in Gourmet Traveller was a highlight; as was driving one of Janet Holmes à Court’s vintage Jaguars and never running out of good wine! Naturally, meeting my gorgeous wife during my 10 years working at Café Le Monde is up there too.
Position Head Chef Restaurant Peregian Beach Hotel How and why did you decide on a career as a chef?
What do you love the most about being a chef?
Surf in the morning, work at night, eat at work, fraternise with the opposite sex…seemed like a smart idea at 17!
Where have you previously worked? And what are some of your career highlights? Doing my apprenticeship at Sheraton Perth during The America’s Cup in the 80s was where it all began. Being a
The crazy atmosphere and the constant flow of creativity necessary to survive each & every shift. The bonds you build with your colleagues in such a pressured environment.
How would you describe your approach to food? No fuss, honest, coastal & Asian inspired. Surfer food!
Our Asian neighbours.
Do you cook at home and if so, what do you like to cook? Love cooking for family & friends!! If not BBQ, then curry.
Who would you love to cook for? If she was still with us, my Mum. Otherwise Scarlett Johansen.
What are the highlights of your latest menu? Our organic beef short rib jungle curry…will knock a cold or flu flat out!
What is your favourite kitchen tool? Mortar & pestle
What is your favourite ingredient? Chilli! And let’s be honest I love my kaffir lime leaves & lemongrass too.
Set within the iconic Kin Kin General Store, Black Ant Gourmet showcases delicious, local produce. We can cater for a range of events as well as offer fresh ready-made meals perfect for enjoying local, gourmet food in your own home.
2019
56 Main St, Kin Kin | Ph 5485 4177 PLEASE CALL TO BOOK
Open 7 days a week Breakfast & lunch 7am to 3pm | Friday Dinner Saturday - occasional themed nights Sunday - BBQ buffet www.blackantgourmet.com.au
29
Winter 2019
IN THE WILD
Matt Golinski shares his insights into what wild foraging is all about – or what it should be about.
wi l d
INTO THE Photos by Katja Anton
E
very delivery I receive from Nick Blake of Wild Forage Australia is like a new adventure, a snapshot of the what’sin-season wild vegetation on the Sunshine Coast for that particular week.
Often I’ll order things from his weekly mailing list not knowing what they are, just to have the opportunity to experience them for myself and get to understand their flavour and texture. There are a lot of fads in the food industry; a lot of chefs looking for the next cool ingredient to make their menu unique, and they’ve often been and gone before you can say ‘are the activated charcoal bao local?’ But the ingredients that have substance and integrity, that speak of a time and place, and that tell a story, will always stand the test of time in kitchens anywhere in the world. IN Noosa Magazine
And that’s exactly the philosophy that drove Nick to start his business in 2017 after working under world-acclaimed Chef Rene Redzepi at Noma’s pop up in Sydney and finding inspiration with Noma’s notion of ‘time and place’.
Despite what the young hipster chefs would have us believe, it’s not quite as simple as hitting any median strip sprouting some edible weeds, pulling out your designer scissor and tweezer set and helping yourself to some free garnishes.
Not only is he a qualified chef who has worked in some of the best restaurants in the world, he also holds a degree in Environmental Management Ecology and conservation and a post graduate diploma in Environmental Science, making him the perfect candidate to understand the quality expected from the restaurants he supplies, and how to identify suitable foraging environments and manage them sustainably. It's no wonder he was one of the first to receive Slow Food Noosa's Snail of Approval.
Heavy metals, chemical sprays and contaminated waterways can all make inexperienced foraging dangerous.
30
Nick’s qualifications mean he is able to identify where to pick only pure, safe produce, whether it’s out of rock pools or dunes at the beach, or the creek lines of the hinterland. He is fiercely protective and respectful of the environment in which he operates. Wood Sorrel, Sea Blight, Ice Plant, Karkala, Sea Parsley, Sea Celery, Beach Mustard, Purslane, Warrigal Greens and
IN THE WILD
Stinging Nettle all make appearances at different times of the year, all meticulously trimmed and carefully packaged and delivered direct to restaurants across southeast Queensland. Everything is pre-ordered through Suncoast Fresh so only what is needed for the week is picked to avoid wastage. Wild Forage Australia’s commitment to quality and consistency adds another dimension to menus and provides diners with a very special, local experience.
2019
“Nick’s qualifications mean he is able to identify where to pick only pure, safe produce, whether it’s out of rock pools or dunes at the beach, or the creek lines of the hinterland.”
But the most valuable thing they have given me over the past few years is a new-found mindfulness about my environment and the various interesting edible plants that are all around me everywhere I go. I can’t wait for next week’s delivery! www.wildforageaustralia.com.au
31
Winter 2019
PRESENTED BY
MAJOR PARTNERS
PRODUCED BY
IN TOWN
Don’t Miss! MAIN STAGE Hosted by Miguel Maestre with live cooking demonstrations, book signings and celebrity spotting with some of Australia’s most-loved chefs. Demonstrations will range from dazzling desserts to one-pot wonders from Queensland classics to authentic Asian.
cream of the crop Matt Golinski dishes up the delectable delights that will be on offer at Australia’s largest free food festival.
W
henever people ask me the question ‘do you think consumers are becoming more interested in knowing where their food comes from?’, I use the now-iconic Regional Flavours at South Bank Parklands as a big ‘YES’! The 85,000 or so attendees that have shown up to Australia’s largest free food festival every year for the past 11 years are evidence that Queenslanders are well and truly on board with the paddock-toplate philosophy. Over the two days of the event, visitors have the opportunity to meet and sample the wares of more than 80 Queensland producers from 17 different regions. A dizzying selection of food stalls give the hungry hoards plenty to choose from when they need to just pull up a patch of grass or a bean bag and fill their bellies. A stellar line up of chefs present informative and entertaining cooking demonstrations on multiple stages, to give all of those budding foodies examples of how to put all of the world-class produce they are seeing into everyday use at home. Network 10's MasterChef Australia
judges George Calombaris, Gary Mehigan and Matt Preston; plus Paul West, Alanna Sapwell, Alastair McLeod, Poh Ling Yeow and Justine Schofield are just a few of the superstars who’ll be hitting the stage over the weekend. Regional Flavours isn’t just about the food though, Queensland winemakers and brewers are a much-loved part of the experience, showcasing the quality and diversity of beverages on offer. Innovation is an emerging key focus, with the festival showcasing advances in food, health and lifestyle. This includes future food, plant-based foods and alternative proteins. Wellness is also on the agenda with ‘camel culture’ in the spotlight, said to assist with health issues including autism, diabetes and Crohn’s Disease. Summer Land Camels and QCamel are two stallholders treating attendees to camel-based milk, cheese and yoghurts. I have been a presenter at the festival every year for the past five years in my capacity as the Gympie Region’s food ambassador, and the thing that always strikes me more than the great produce, the energy and enthusiasm of the producers, the endless choice of great things to drink, and the grooves of the live music playing all day long, is the electric atmosphere that is created when you have thousands of like-minded food lovers enjoying themselves in what is undoubtedly one of the most beautiful inner city parks in the world. Regional Flavours: 20 and 21 July, 10am-5pm at South Bank Parklands, Brisbane. Plus extended opening hours for The Hunting Club: 10am-10pm; and River Quay: 10am-7pm. www.regionalflavours.com.au 33
THE HUNTING CLUB Celebrating the best of Queensland’s meat and livestock industry from graziers to butchers and chefs. Head to the bar, grab a locallybrewed beer and a satisfying snack, kick back and watch the masters at work on stage; or just pull up a stool and enjoy the rays and smooth tunes. See Regional Flavours’ Resident Butcher carve up a carcass then learn how to perfectly cook lesser-known cuts to minimise waste. Open from 10am-10pm. RIVER QUAY Languish in luxury at South Bank’s premiere place for smooth tunes, indulgent eats and alfresco vibes with a tantalising menu of tasting plates from South Bank’s five-star restaurants washed down with an alluring choice of craft beers, specialty cocktails and premium wines with a laidback line-up of local DJs. Open from 10am-7pm, it's perfect for a sundowner or to kickstart the night with a pre-dinner drink. QUEENSLAND TASTE MARKETPLACE Meet farmers and producers selling everything from wine to chocolate; and cheese to smallgoods across 80 stalls. Take your gourmet bounty home or grab some goodies or a tasting plate to enjoy in the licensed picnic area. THE PICNIC PATCH The Lockyer Valley’s fertile farmland has earned it the title of “Australia’s Salad Bowl”. Experience firsthand the winning wares of this southeast Queensland region with fresh fruit, vegetables and handmade treats or ready-to-eat dishes bursting with local ingredients. FARM GATE Wooden crates and long rustic tables will be piled high with gourmet groceries, delicious deli items and small batch and artisan delicacies, all produced using the Scenic Rim’s premium produce. KIDS COLLECTIVE Discover a new way to think about food when Kids Collective takes over Epicurious Garden – South Bank's edible plant garden – turning it into an interactive space for little food fighters with storytime and range of crafty activities from planting to harvesting. Winter 2019
IN TENSE
FESTIVAL
FUN! Beach Marquee on Noosa Main Beach
A
t the first food and wine festival the premise was to reveal to the world Noosa’s best kept secret -
the amazing diversity of culinary talent and the synergy between fishermen, producers, farmers and chefs boasting true paddock and sea-to-plate tastebud sensations. That was in 2003. These days Noosa retains the crown as
culinary destination and this year’s festival with 113 events and in excess of 10,000 attending, was one of the best ever. Kicking off the festivities on Thursday was the Slow Food Snail Trail – a day of farm tour, talks and tastings with three buses hitting the hinterland to visit the region’s leading lights from Hinterland Feijoas to futuristic farming at North Arm
arguably Australia’s premier regional
Farm with a preview of the yet-to-open
The sun was shining for Courses on Course at Noosa Springs Golf Resort as keen golfers from across Australia ‘played a round’ with delicious food from Relish Restaurant or a refreshing beverage at every hole.
Noosa Boathouse
Helen Flanagan takes a walk down memory lane before joining Deb Caruso to capture the fun of the 2019 Noosa Food & Wine Festival.
Terella Brewery and tastings of Ten Acres artisan sourdough and awardwinning marmalades; lunch was at Black Ant Gourmet prepared by Nick Blake from Wild Forage Australia and perfectly matched with Forrester Wines. A tour of the award-winning Kin Kin State School and Noosa Black Coffee plantation rounded out the day that ended with a lakeside brew at Habitat Noosa’s CootharaBAR.
Slow Foodies on the trail Underground Collective: Smoked Skipton eel, Istra pancetta, beets and sweet shallots by Alla Wolf-Tasker
Noosa Springs Courses on Course Ferrari Portofino. Pic by Ren Pidgeon.
Things ramped up on Friday as Noosa Boathouse chef Shane Bailey collaborated with Billykart’s Ben O'Donoghue and Nu Nu’s Nick Holloway to join Boathouse fisherman and chef ‘Snapper’ aka Sean White on a fishing expedition to catch lunch to serve alongside Nolan’s and Signature grain-finished beef for the sensational land and sea-inspired 4-course feast, matched with Pipers Brook wines. Standout dishes included sugar cane-cured barramundi with orange, hazelnuts and finger lime; Fraser Isle Spanner Crab brik with harissa; milk and gorgonzola Wagyu rump cap, macadamia and pickled onion; and Shane’s strawberries and cream with Cooloola Berries and ginger crumble. Ferrari Esperienza in the VIP tent of the Festival Village greeted guests who sippled on Veuve Clicquot, savoured black caviar, and enjoyed canapes from Noosa Waterfront who also provided two hours of Italian indulgence for the Opening Party in the Beach Marquee. Featuring Ferrari Trento Sparkling (the wine, not the car), fresh local seafood, signature canapés and a grazing table filled to the brim with cheese and salumi. An unforgettable highlight was A Real Taste of Noosa put together by our talented team and friends at Cooroy Butter Factory (see page 38). IN Noosa Magazine
34
Other highlights included The Underground Collective in Noosa Woods with Alla Wolf-Tasker, Matt Moran, Zeb Gilbert, Jo Barratt and Scott Pickett; the winemaker and chef from Wairau River Winery dished up delights with Andrew Tomlin at Season Restaurant; Makepeace Republic happened at Makepeace Island; Paddock-to-Plate, Grain to Glass was a smash at Copperhead Restaurant Brewery; while Sofitel Noosa was busy with the Rosé Revolution with Moët & Chandon plus dinner with Moët & Chandon Cellar Master Benoit Gouez. Café le Monde’s Shuck, Suck, Sip sated oyster lovers; while Rickys featured Guy Stanaway from Mornington Peninsulas’ hatted Doot Doot Doot; Rare Hare and Jackalope Hotel for the 100km Dinner.
Josh Smallwood and the Wood Fire Grill team with guest chef James Metcalfe
Saturday arrived and the sun shone on the Festival Village packed to the rafters with the cream of the crop: local producers and leaders from around Australia; craft brewers, distillers, wineries, chef demonstrations and masterclasses for the sweet and savoury– not to mention ‘spot the celebrity’! The Long Lunch on Hastings Street was another hit as was the first ever Noosa Noir black-tie dinner presented by Locale Noosa and Noosa Beach House with flowing Moët & Chandon Imperial Champagne. Other hits included the launch of the Peter Phillips Gallery with Pop Art, Bubbles & Canapes by Josh Lopez of The Wolfe (see page 42); Copperhead Brewery served up a Brewery Tour and Barnyard Picnic; Wood Fire Grill presented Beef & Booze with James Metcalfe from St George; Makepeace Island was transformed to Moët Island; Matt Golinksi presented Dinner with Friends Manu Feildel, Alastair McLeod and Glen Barrett at View Restaurant; and Peter Kuruvita united the east and west coast with one of Margaret River’s most respected chefs, Evan Hayter from Arimia Winery.
INTENSE
Rain did not dampen any spirits (or wines or beers) for Sunday and the Festival Village wasn’t the only thing getting ‘sodden’. Out of the rain, Wasabi presented Female Talent of our Time with a menu designed by Chefs Christine Manfield, Imogen Czulowski and Alanna Sapwell; Neil Perry’s Blue Water Grill saw the revered chef join old friends Katrina Ryan of The Golden Pig, Peter Kuruvita and Andy Davies from Locale for a retrospective of Blue Water Grill’s greatest dishes. Thomas Corner Eatery’s David Rayner shone a light on local produce; celebrations continued with a Progressive Pop degustation at Peter Phillips Gallery; Embassy XO provided a Yum Cha Banquet; and it was Benveuti in Italia when Andrea Ravezzani, Tony Percuoco and Luca Ciano presented a four course lunch inspired by regional Italy paired with wines from Lombardy, Piedmont and Pulia. The rain stopped in time for the Closing Party beach BBQ to remember with live DJs, ample drinks and food by PorkStars (pork belly marshmallow anyone?! It is a thing!)
Matt Preston and Manu Feildel
Industry day with Kerrie McCallum, Danielle Gjestland, Cameron Matthews, Ronni Kahn and Alla Wolf-Tasker.
A new addition this year was the Industry Day on Monday that saw a series of workshops and get-togethers for industry members to get together, talk shop and take away some inspiration (and recover). Three cheers to the event organisers and to the wonderful food industry both here and from around Australia who put so mush passion, heart and soul to deliver an inspiring, informative and totally delicious event! See you next year!
Enjoy your dining experience whilst looking out over our magnificent world class golf course.
EVERYDAY $26 lunch special including complimentary glass of wine.
WEDNESDAYS Drive & Dine - unlimited range balls between 5-6pm + a tip from a Pro + main meal of your choice for only $59.
OPEN TO THE PUBLIC 7 DAYS
Winter Nights Menu - order 2 dishes from the Winter Nights Menu and receive a complimentary bottle of wine.
THURSDAYS 9 holes of golf or a Thermal Suite Experience at the Spa + a main meal of your choice for only $69. Thursday is also BYO wine night.*
Golf & Spa Resort - Links Drive, Noosa Heads
Bookings essential: 5440 3317
www.noosasprings.com.au *T&C’s apply. Corkage fee applies to BYO wine
35
Winter 2018
IN THE KITCHEN
Helen Flanagan caught up with old friend Bruno Loubet to discover what he’s been up to since leaving Noosa – and what brought him back!
T
he culinary pedigree of Bordeaux-born Bruno Loubet is without peer, but did you know he owned Bruno’s Tables in Brisbane before moving to Noosa in 2005? He was the town’s first Michelin-starred chef and while at berardo’s restaurant & bar as executive chef, he and his wife Catherine became Australian citizens. After Noosa they packed up and moved back to London, where he was a young chef in the 1980s but after eight years pursuing a passion for plant-based cooking at his 200-seat Kings Cross restaurant, the Grain Store, they’re back. The Loubets have bought a 125-year-old Queenslander on 8.5 hectares in the Gold Coast hinterland and the Willow Vale Cooking School is about to open. Apart from two dogs Millie and Fergus, a menagerie including chickens and horses they’ve planted fruit trees and built large vegetable gardens – his pride and joy.
act
a class
“I’d love to change the rigidness of cooking classes,” explains Bruno. “I don’t want people to come just to tick a box on French or Italian cuisine; instead we need to create an experience that begins with picking produce from the garden and finishes with a shared meal and lessons to take away from the class.” The Loubets were in town for Noosa Food & Wine Festival and still love the rich identity of Noosa. “It has exceptional natural beauty with the National Park, beaches, Noosa River and so much more - including the passion of the local farmers and having a festival that celebrates its local producers,” enthuses Catherine, While in town and catching up with old friends, the cooking couple also hosted Masterclasses in the Festival Village. We grabbed the recipe for one of the standout dishes. Give it a try!
Photo: Blasius Erlinger
DON’T MISS!
BREWERY ONSITE
FOOD TO DIE FOR:
KILLER BEERS
SMOKIN’ HOT TUESDAYS WITH 10HR DRY RUB BRISKET, BBQ CHICKEN AND TEXAS LINK SAUSAGES ON THE SMOKER FROM 5.30PM
(14/40 ON TAP) IPA TO CRISP LAGERS
AWESOME ATMOSPHERE
COPPERHEAD BREWERY 5 Kauri St, Cooroy, 5442 6975 HAVE YOU MET COPPERHEAD’S PARTNER-IN-CRIME? O-REN BREWHOUSE is now on Hastings Street with specialty brews and saké with a Pan-Asian menu of dangerously delicious dishes! 5/30 Hastings St, Noosa, 0413 987 440
www.copperheadbrewery.com.au
IN Noosa Magazine
36
IN THE KITCHEN
FENNEL TARTE TATIN, MARINATED KINGFISH Serves 4 Kingfish: 200g kingfish fillet 160g puff pastry Olsson’s sea salt 400g fennel 400ml orange juice ¼ lemon zest finely grated 1tsp Rosemary Ground black pepper Olsson’s sea salt ½tsp sugar Ground pepper 2 cloves of garlic 6tbsp of olive oil 30g butter
For the Tatin:
Garnish: 4tsp of diced seeded tomatoes or 1 large tomato
around 20mins for the fennel to be cooked
1tsp of bronze fennel tops
When the fennel is cooked, drain in a
The Fish:
colander over a bowl to collect all the
Needs to be marinated for about 6 hours
cooking liquid.
Lay the fish fillet on a greaseproof (already over an aluminium paper) large enough to wrap it in.
Pour this liquid back in the frying pan on
Season generously with salt, pepper, lemon zest and sugar all around. Wrap the two layers of paper around the fish tightly and place on a plate in the fridge for at least 6 hours (or overnight).
and add the butter. Swirl the pan to
After 6 hours slice very finely against the grain and place in the fridge.
the size of the tin and place over the
Ingredients:
Cut the tops of the fennels and then cut in small wedges. Arrange the seasoned
With the handle of a spoon, push the pastry tightly to the sides of the fennel making sure the pastry touches the syrup.
colour on all sides of the fennels. At this
Make a very small hole in the middle of the pastry then place in the oven at 180˚c for about 15mins or until the pastry is golden brown and crisp.
stage, add the rosemary and the orange
To serve:
juice. Bring to the boil then lower the heat
Turn the Tatins upside down on the middle of small serving plates. Arrange the sliced king fish over. Garnish with the diced tomato and fennel tops. Drizzle a little olive oil over and serve.
wedges in a frying pan with 4 tbsp of olive oil and place on strong heat to colour to a nice golden brown, then turn around to get
to simmer. Cover with a lid. It should take soft enough. Check after 15mins with a small knife.
the heat to reduce to a thick syrupy consistency. Then take the pan off the heat emulsion the butter in the syrup. Divide the syrup in 4 small tart tins with fixed bottom. Arrange the fennel tightly over the syrup. Cut 4 discs of puff pastry fennels.
Rob Locke @foodwinedine
KILLER BEERS. KILLER EVENT! DON’T MISS! COPPERHEAD BREWERY BEER LUNCH BREWERY TOUR, THREE COURSES WITH FOUR BEERS (WINE OPTIONS).
FRIDAY 16 AUGUST $80 ($95 WITH TRANSPORT) BOOKINGS: 5442 6975 manager@copperheadbrewery.com.au COPPERHEAD BREWERY 5 Kauri St, Cooroy, 5442 6975 HAVE YOU MET COPPERHEAD’S PARTNER-IN-CRIME? O-REN BREWHOUSE is now on Hastings Street with specialty brews and saké with a Pan-Asian menu of dangerously delicious dishes! 5/30 Hastings St, Noosa, 0413 987 440
www.copperheadbrewery.com.au
37
Autumn 2019
IN NOOSA
real
KEEPING IT Photos by Paul Fletcher
Ceramicist Fiona Cuthbert O'Meara
Baked Ricotta, Persimmon, Gooseberry, Buffalo Yoghurt Sorbet, Native Honey and Mint
When Deb Caruso decided to create an IN Noosa event for Noosa Food & Wine, the brief was simple: a feast of the senses that screamed local – and any proceeds to go back to the community.
chance to catch some Noosa waves and be part of the event – even bringing some exclusive releases with him!
T
he sold-out event at Butter Factory Arts Centre (BFAC), Cooroy proved that there was a huge appetite for a sensory
immersion of all things local! From the 100% local menu lovingly prepared by
Matt Golinski to the hand-thrown dinnerware that it was served on; A Real Taste of Noosa lived up to its name. Food, art, entertainment, dinnerware, craft beers and even artisan gin were easy to source locally (relatively). The most challenging parts was finding a local wine so we went to the next best thing – wines created by a local lad who just happens to now be an award-winning wine maker in the Mornington Peninsula! Sam Coverdale of Even Keel and Polperro Wines welcomed the IN Noosa Magazine
From the moment they arrived at the historic Butter Factory, guests were treated to the first-ever taste of locally-distilled IN Noosa Wild Foraged Gin; Land & Sea craft beers; and 2018 Even Keel sparkling Pinot Noir Rosé that was exclusively bottled for the event! To start them salivating, chef Matt Golinski served up Betel Leaf, Tempeh, Oyster Mushrooms, Macadamia Curd, Finger Lime and CC’s Chilli Sambal while guests took in the local artworks to the chilled tunes of local duo Soul Tree Union. Once the doors to the revamped Butter Box were opened, guests were surprised by the stunning transformation of the space into an intimate and interactive venue featuring artworks by the BFAC team; live art drawing and pottery throwing. More surprises were had when the entrée of Moreton Bay Bug, Fraser Island Spanner Crab, Pomelo, Cassava, Coconut and Basil was matched with an exclusive release 2018 38
IN NOOSA
Polperro Estate Chardonnay and served on stunning local pottery.
“The best part is that any proceeds for the evening were donated to Butter Factory Arts Centre to continue to foster local artists through workshops, exhibition space, the gift shop and Artists’ Studio!”
The main dish of Bendele Farm Spatchcock and Rhodavale Pork Belly, Borlotti Beans, Tomato, Eggplant and Zucchini matched with a 2017 Even Keel Pinot Noir had guests in heaven; and the dessert was out of this world with Baked Ricotta, Persimmon, Gooseberry, Buffalo Yoghurt Sorbet, Native Honey and Mint providing flavours never before experienced and perfectly matched with the newlyreleased 2018 Polperro Estate Pinot Gris. The flavours and quality of the food and drinks; the performances of the musicians and artists;a venue that was perfectly styled by First Class Functions - everything was on point! We're sure that memories of the magical night will live on with every guest also receiving a limited edition IN Noosa jute bag with their own three-piece dinner setting; limited edition 200ml IN Noosa Wild Foraged Gin and more! The best part is that any proceeds for the evening were donated to Butter Factory Arts Centre to continue to foster local artists through workshops, exhibition space, the gift shop and Artists’ Studio! Visit www.innoosamagazine.com.au for all the photos, wine tasting notes and more.
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 39
Winter 2019
INSTYLE
FIRST CLASS
Whether planning an intimate gathering or corporate function, special events are made even easier with a gamechanging design gallery as Deb Caruso discovers.
am partial to throwing a party but even I know when it’s time to call in the experts! I have used First Class Functions in the past for both corporate events and private celebrations and have always known them to add value (and reduce stress) to any occasion. After more than 25 years delivering more than 5,000 weddings and events, they truly are the special occasion specialists!
big part of the event journey so we give our clients a glass of bubbles and let them play with all the options.
I
Since purchasing the business two years ago, Melinda and Paul Gannan have bought their own touches to the business, including opening a game-changing full-service Design Gallery where clients can fully immerse themselves in the planning process. Melinda said the Gallery offered clients the chance to have an interactive experience where they can look, touch and feel the various options in linen, furniture, rugs, centerpieces and more. “People are very visual or tactile, so it makes a big difference for them to be able to style different combinations of chairs, centrepieces, cutlery, dinnerware and linen,” she said. “Making decisions is a
IN Noosa Magazine
A Real Taste of Noosa
“We’ve noticed that the men in particular are now more engaged in the decision making and they love to move things around, make suggestions and get hands-on; it’s good, it makes it a much more interactive experience.” For interstate or international clients, it’s not unusual for the team to Skype with the client who has often already made a shortlist of options online. “We can set the tables for them in real time and they can request us to swap elements until they are happy with the choices,” Melinda said. “Our clients feel more in control even though they have the guidance of our stylist to let them know what is happening trend-wise. At the end, we’ll take a photo of the final combination so they know what they’re getting.” In addition to the design gallery, there are also two commercial kitchens; a commercial laundry that Melinda says
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enables them to keep prices competitive and have quality control over the condition of the linen; and a full-service florist offering everything from large potted plants to installations and bouquets or wedding and event flowers. “Having our sister company, Bud Naked, right here onsite has been great,” she said. “We saw a niche in the market to do something that complemented what we did but also stood by itself and again to help brides and event organisers if they want to come to one place for all their needs.” This one-stop shop also has the community in mind offering their commercial kitchen space to local food artisans who want to create their products for their market stall. First Class Functions also calls in different experts that will be perfectly matched with their client’s needs to make sure every event is bespoke, customised and guaranteed to exceed expectations. “There are lots of moving parts so people can buy the whole package or we
Noosa Woods. Sperry Tent by Sunshine Coast Sperry Tents
INSTYLE can bring in other external suppliers or work with other elements as needed,” Melinda said.
Masterchef Australia filmed in Noosa A Real Taste of Noosa
First Class Functions works closely with local resorts such as Sofitel and Peppers to add an extra element when they are competing for conferences and corporate events. The First Class Functions team were also called in to style the sets for the latest season of Masterchef Australia when the show filmed in Noosa recently.
Melinda shares her top tips for the latest in event trends. Eat Local – Melinda said there has been a rising demand for locally-sourced ingredients. “Noosa is getting a well deserved place on the map for amazing local produce. I love designing menus that showcase the producers here in our backyard so you can enjoy it at your own private venue – not just in restaurants.”
Melinda says that while they offer guidance, they also recognize that this is the client’s ‘big day’ and it is always their role to deliver.
Casual Glamour – People are loving pared-down luxury where events are less showy but the budget is invested in the things that matter and have the biggest impact such as food, flowers, handmade dinnerware and bespoke linen.
With personalised service, local knowledge and attention to detail, it’s no wonder First Class Functions was awarded the Brides Choice Wedding Planner of the Year for the Sunshine Coast last year. It’s enough to make you want to get married all over again!
Focus on Flowers – If event organisers should invest in one thing it should be flowers. They make such a big difference to the whole experience and with so many fresh and dried arrangements on offer, they can link the event to the natural environment that surrounds us.
First Class Functions & Bud Naked Open 8.30am-4.30pm Mon-Fri; 9am-12pm Sat and by appointment. 44 Rene St, Noosaville Phone: 5474 0299 Email: info@firstclassfunctions.com.au www.firstclassfunctions.com.au
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What’s In and Out – Lighting is important but giant LOVE lights are out. Photobooths with cool personalised backdrops are growing in popularity; as is gold and black cutlery with matching linen. The day of the chair cover and sash is on its way out and we’re embracing natural textures and character chairs.
Winter 2019
IN AWE
royalty
POP ART
An impressive six-decade and multi-country career has led one of the forefathers of Pop Art to settle in Noosa. John Caruso discovers what it means for the awestruck arts community.
N
oosa artist Trevor Purvis from Noosa Open Studios said it best at the recent Noosa Food and Wine events for the opening of the Peter Phillips Gallery in Tinbeerwah, which also doubled as Peter’s 80th birthday celebration. “It’s like having The Rolling Stones play at your school social!” exclaimed Trevor who, like most artists around the world, studied Phillips’ work at some point in their career journey. He was also excited as the gallery had just agreed to participate in Noosa Open Studios in August. Having been granted a Distinguished Talent Visa from the Australian Government in recognition of his internationallyrecognised record of exceptional and outstanding achievement in the arts, Peter along with his daughter Zoe and son-in-law Read, chose to create a purpose-designed gallery in the leafy Noosa hinterland. The Birmingham-born Phillips, like most creative souls born in England during the
IN Noosa Magazine
second world war, dreamt of brighter surrounds, blue skies and open highways, curious to discover the America portrayed in Hollywood films. “It wasn’t how we thought it was, and it wasn’t how it was in the movies,” said Peter. “It was still fun at the time, but I don’t think it’s fun these days!” According to Zoe a turning point came in the 1950s when Peter received the prestigious Harkness Fellowship from the City of New York; this saw him and fellow artist and friend Allen Jones head to the United States of America for the first time. “They drove from New York down to southern America and then into California,” recalls Zoe. “Americans thought they were the Beatles because they had long hair.” I met with Peter and Zoe in the lead up to the Noosa Food and Wine events that were to be held at the Phillips Gallery including a Saturday afternoon of Pop Art, Bubbles and Canapés, followed by a Sunday 42
degustation both featuring ‘golden-booted’ chef, Josh Lopez from The Wolfe in East Brisbane. A collaboration with Fortune, Noosa Heads Distillery also saw the official launch of a limited-edition Navy-strength Gin. The six-bottle series features a significant artwork from each decade of Phillips’ 60-year career with only 100 bottles of each artwork available. Widely recognised as one of the founding fathers of Pop Art, Phillips’ work has exhibited with the likes of Andy Warhol and Roy Lichtenstein and his work is held in collections of world-class galleries including London’s Tate and New York’s MoMA and Met. A vibrant use of colour and iconography from everyday life, Phillips has produced more than 1,000 works of art over his 60-plus year career - from collages and oils on canvas to multi-media compositions, lithographic prints and sculptures.
IN AWE
Phillips Gallery
As we mingled and moved amongst the many guests including neighbours, artists, media and the Senior Curator at the National Gallery of Australia, Lucina Ward; we immersed ourselves in the art (and the gin) and developed a deeper understanding and respect of just how influential Phillips’ work has been in shaping art through the decades. A lot of the guests had studied Peter’s work at school, uni or throughout their life and for one couple, it was literally like having your childhood idol move next door. Phillips Gallery features up to 50 works from his private collection, including never-before-seen pieces such as his first painting, self-portraits from 1954, a couple of nudes from his days at Birmingham College and sketchbooks.
Sculpture
Art-o-matic Riding High, acrylic on canvas, 1973-74
COFFEE • LUNCH • DINNER • SUNSET BAR • FISH & CHIPS • EVENTS www.noosaboathouse.com.au • 07 5440 5070 • 194 Gympie Terrace Noosaville
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NBH 11373
www.peterphillips.com
Winter 2019
INTHE TREES
HOPS TO IT
Nestled amongst the treetops of Hastings Street is one of Noosa’s best-kept secrets that combines the very best of craft beers, delectable wines and Asianinspired meals. Jolene Ogle finds out just what you can expect when you dine at Hop & Vine.
I
t’s not every day a beer aficionado gets to indulge their passion for craft beer and superb wines by opening their own restaurant but that is exactly what Flux owner Malcolm Butcher has done. Following the success of Flux on Gympie Terrace where diners adore the revolving range of beers on tap as well as an expertly-curated wine list and great food to match, Mal has taken his love of matching great booze with tasty food to a whole new level. Introducing Hop & Vine on Hastings Street, an Asian-inspired eatery with an impressive range of craft beers and wines blended perfectly with an amazing location and exceptional service. For Mal, this is a chance to serve his favourite beverages alongside the perfect accompaniment of Asian-inspired dishes. From crispy eggplant with dashi ginger caraMal to the beautifully spicy chilli beef with egg noodles, beer is just the best side dish. Mal explains that the fusion of beer and spice is a taste sensation that was rarely found in Hastings Street. “We wanted to offer a great range of beverages and encourage people to come together and reconnect. Share plates and beer are the best way to do that,” he says. “I love the huge range of craft beers coming out of Noosa and it’s a pleasure to include these on our drinks list. I’m clearly not the only beer lover! People IN Noosa Magazine
are embracing the huge range behind the bar from cocktails to wine and beer.” For families, the kids are catered for with a choice of fried rice, fried chicken pieces and battered snapper pieces. Even the fussiest eater is going to love that. Vegetarians, gluten free and vegans are all catered for with the extensive menu covering all dietary requirements. One thing I love to do, other than eat and drink, is people-watch and there is no better spot to indulge in a little people watching than from the balcony of Hop & Vine where the gorgeous trees of Hastings Street provide the perfect amount of coverage. Watch holiday makers stroll past, eavesdrop or simply sit back and relish the hustle and bustle of this world-famous street. At night, the twinkling fairy lights that hug the trees create a romantic ambience. With such a central yet private location, Hop & Vine is perfect for a relaxed yet intimate dinner for two or embrace the exclusive vibe of this venue and take over the whole restaurant for your next birthday, wedding or corporate get-together. The staff are friendly and efficient, lingering just long enough to make sure your glass is never empty and that your food is perfect. They are well-versed in the latest craft beers and wines and can easily recommend a wine to pair with your favourite dish. 44
Similar to the sister venue of Flux Restaurant & Lounge on Gympie Terrace, the kitchen at Hop & Vine is open until late providing great options for those whose night is just beginning after 9pm! It’s these simple yet important elements of service that set Hop & Vine apart. You can come back time and again and know good service, great food and delicious drinks will always be on the menu (along with some great people watching, too!).
HOP ON IN With a menu designed for sharing, these are our top picks: Start with the BBQ pork belly served with chilli sesame sauce, burnt spring onion puree and a herb salad; plus the Wagyu beef steam buns with Asian ketchup and pickled green chilli relish. We love the mixed wok tossed Asian greens - and can't go past the Crispy Chicken Ribs with Korean BBQ sauce. Ask the friendly and knowledgable staff for their drink recommendations.
DINE AT HOP & VINE 18 Hastings Street, Noosa Heads Tuesday to Friday – 3pm-12am Saturday and Sunday – 12pm – 12am Closed Monday www.hopandvinenoosa.com.au
INRECOGNITION
2019
doing it
slowly
Deb Caruso discovers there is nothing slow about the pace at which food producers, artisans, chefs and venues are signing up to be recognised as producers of good, clean and fair food as part of the global Slow Food movement and Australia’s first Snail of Approval.
the applicant. To date, Slow Food Noosa President, Carolyn Winkler said the program recognised those most passionate about growing, producing and supporting the local food industry in line with the global Slow Food philosophy.
W
hen Slow Food Noosa launched Australia’s first Snail of Approval program in late 2017, it was hoping to find a handful of local food industry leaders that it could shine a light on as leaders of the global Slow Food movement.
“The Snail of Approval participants are local leaders who have the ability to think globally but act locally,” she said. “We are extremely proud of them for ensuring our philosophy is firmly embedded in their businesses.
Entering its third year and there are now almost 70 local businesses and individuals who have been awarded the ‘Snail of Approval’ including farmers, food artisans, chefs, restaurants, and even schoolchildren.
“Consumers should look for the Snail of Approval sign at restaurants, farmgates and market stalls to know that they are getting the best possible product and supporting the local leaders of Slow Food philosophy.”
The applications continue to stream in from local producers, food artisans, chefs and venues from Gympie to Maleny who want to be recognised for their approach to the good, clean, fair philosophy of the world’s largest fair food movement.
Ms Winkler said the accredited program puts the local region on the global map with the Slow Food network reaching more than one million supporters in 160 countries.
Run by local volunteers with the support of Slow Food head office in Italy, each applicant is reviewed by the Slow Food Noosa Committee against key criteria before a site visit and interview with
A list of recipients and how to apply for recognition can be found at www.slowfoodnoosa.com
P O D C A S T
EVERYONE HAS A STORY ITALIAN AT ITS HEART 1/203 Gympie Terrace, Noosaville
5372 7644 www.innoosamagazine.com.au/conversations @conversationsinnoosa
Wed-Sun 11:30am-late
www.250grammi.com.au info@250grammi.com.au
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Winter 2019
INGOOD TASTE
CALL THE CAPTAIN N
At IN Noosa Magazine, we’re all about seeking out the best Noosa has to offer, the hidden gems that appear unassuming and a little bit tucked away from the frantic pace that is Hastings Street. It’s here you find the best food, the most laid-back service and a huge array of delectable cocktails. Jolene Ogle dives into El Capitano.
estled above the iconic Café Le Monde on Hastings Street, El Capitano has a lot to live up to, but this relaxed eatery doesn’t care. Funky, bursting with locals and staffed by some of the coolest hipsters this region has seen, El Capitano has a vibe all its own. A laneway snakes around Café Le Monde, leading to a secret door that will allow you to step into the nautical themed dining room and bar that is anything but kitsch. Oozing that exclusive New York speak-easy vibe, El Capitano is the epitome of cool. And while we feel way too daggy to be eating here, we’re welcomed and soon tempted with delicious cocktails. Brought to you by the ridiculously talented Taylor family who have also delivered Belmondos Organic Market, Clandestino Roasters Specialty Coffee, Café Le Monde, Noosa Cleanse, Juno Kombucha and Tanglewood Organic Sourdough Baking Co, you just know the food, drinks and service is going to be amazing. The pizzas rule here and so they should. Their ‘old world’ pizza is crafted from the same artisan techniques used at Tanglewood Organic Sourdough Baking Co. IN Noosa Magazine
El Capitano pizzas are made using certified organic fresh milled flour, filtered water, sea salt and a 72-hour fermentation process. The slow natural leavening giving the dough its unique flavour and makes the crumb slightly chewy and sweet. This “old world” method results in the breaking down of acetic and phytic acids in the grain, making it easier to digest. All their ingredients are fresh and locally sourced with producers from the Noosa Famers’ Market featuring heavily on the menu earning El Capitano one of the region’s first ‘Snail of Approval’ recognition awards from Slow Food Noosa as part of the global movement towards good, clean and fair food. Dietary requirements such as glutenfree and vegan are catered for and all made fresh on site and I have it on good authority that the GF base is pretty impressive. It’s no wonder The ‘Cap was ranked #4 pizzeria in Australia by TripAdvisor! El Capitano was originally opened in 2015 as a test-the-water eatery to be run over the summer period and now, the restaurant and bar are bustling with locals and visitors hungry for pizza, fresh 46
shucked oysters and their delicious on-site pickled vegetables. A Salumi e Mozzarella bar was added to the offer in 2018 to create another dimension. With a premium selection of Australian hand-crafted meats and superbly-salty mozzarella served with Italian flatbread, Noosa Reds and housepickled vegies, it screams European epicure! Oysters bought direct from growers and shucked to order has me all at sea with the freshness; and to finish, I have my eye on the award-winning gelato. But first, there is a formidable drinks list to work through! There is a great selection of local and Australian craft beers, bespoke spirits and an original cocktail list with all tinctures made in house to create a truly one of a kind “El Capitano” experience. But it’s the wine list that’s really grabbed my interest. Wines have been hand selected to present a great range with minimal intervention that has biodynamic or organic farming roots. You will find wines made in a variety of ways including whole bunch, with extended skin contact or fermented in the traditional amphorae clay or terracotta vessels, and more. I’m making it my mission to work my way through them all.
one PINE day
INGOOD TASTE
With the launch of Noosa’s first distillery came the excitement of a new adventure – particularly for local bartenders keen to add their own twist to a locally-crafted gin. But there could only be one victor and the winner of the inaugural Fortune Distillery Cocktail competition was El Capitano’s Shane Webb with his creation aptly-named “One Pine Day”. For Shane, the chance to work with a locally-produced gin was inspiring and rewarding.
Feeling Inspired to create it at home? Here’s Shane’s winning concoction: INGREDIENTS: 20ml Cocchi Americano (or a sweet Italian vermouth/aperitif wine)
Tim Crabtree said Shane’s winning cocktail reminded him of when he was 18 and surfing and having campfires in the middle of the forest.
El Capitano can be booked for weddings and functions. The pizzeria is open 7 days from 5pm, with dine in and takeaway available. Book or order online at elcapitano.com.au or phone 5474 9990.
“Lots of techniques were involved in the prep with deft use of a smoker being a real attention grabber for this raspberry coloured delight,” he said.
Judge Tony Cox said Shane really put a lot of effort into presentation with berries sitting on pine needles and was consistent with the Italian food theme of El Capitano with a play on the classic Italian dessert of strawberries and balsamic.
“
“Very easy to drink, just as easy to order another. Not hard to see why this got the gong.”
30ml Fortune Gin
Live acoustic artists every Wednesday ups the permanent holiday vibe and a monthly DJ provides another chance to let your hair down and INdulge in this unique venue. Dine in or grab a pizza to go and head to Main Beach to witness another of Noosa’s spectacular sunsets. Here’s a hot tip: from 5-6pm you can grab a takeaway pizza for just $20 - perfect timing to catch one of the aforementioned sunsets.
A fresh approach to Noosa’s prestige property market.
“Palate-wise, the cocktail rode a fine balance between the sweetness of the berry fruits and the sour/acid edge of those same fruits. The pine smoke very subtle, evident but not dominating.
25ml Berry Syrup with lemon myrtle (macerated lemon myrtle with forest fruits (blackberry, blueberry, raspberry) soaked overnight; clarify and strain with muslin cloth) 15 ml Fresh Lime Juice Few drops Balsamic Vinegar Ginger Leaves from Pine Tree METHOD: muddle ginger; add the ingredients, shake with ice; strain and smoke with local pine tree leaves. Pour. Enjoy.
We have loved selling property in Noosa Heads for the past 10 years and with that, achieving record results for our clients. Nothing has changed except we are now at Reed and Co. Estate Agents. We are so excited to be here and we would love to show you why. Thank you,
Kate Cox The Kate Cox Team Kate Cox 0438 695 505 | kate@reedandco.co Tony Cox 0402 003 773 | tony@reedandco.co Erin McCartin 0432 909 808 | erin@reedandco.co
3/3 Gibson Road, Noosaville reedandco.co
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Winter 2019
vegan - gourmet junk - tours - beer - spirits - good times
FrRteEsyE Bus
C ou
Cooroy Daily from n. to Peregia 121 6 6 6 Call 0477 to book .
HOME OF NOOSA BEER & NOOSA BREWING COMPANY + NOOSA HEADS DISTILLERY 19 Venture Drive, Noosaville | Phone: 5455 6128 LAND & SEA OPENING HOURS: Monday to Friday, 11am to late | Saturday to Sunday, 10am to late | www.landandseabrewery.com ‘FORTUNE’ TASTING BAR OPENING HOURS: Friday, 5pm to late | Saturday to Sunday, 10am to late www.fortunedistillery.com
IN THE BREWHOUSE experiences for the Noosa environment,” Tim explains. “Our spirits are created with fine classic cocktails in mind, yet are unique enough to have their own personality, offering the consumer their own adventure.” The distillery’s 2,000-litre copper pot still is a striking statement, standing as a beacon for fellow gin lovers. Since launching earlier this year, Fortune Fine Spirits have already collaborated with Sum Yung Guys and Peter Phillips to create unique gins, as well as working with us here at IN Noosa to create a bespoke Noosa gin using local botanicals sourced by Nick Blake of Wild Forage Australia (read more on page 30).
beers
cheers to
t
he very much anticipated Noosa Beer & Noosa Brewing Company opened their doors and launched their popular Land & Sea craft beers back in 2018 and since then they haven’t stopped. They’ve completed almost 150 brews and have added ten awards to their trophy cabinet, including seven silver medals and three bronze for their beers in the categories of Pilsener; Australian Pale Ale; and European Ale to name a few. Not one to rest on their laurels, they have a number of collaborations under their belt with locals such as Thomas Bexon of Thomas Surfboards and a special brew that generates proceeds for the Great Australian Bight Alliance. Land & Sea is also home to a restaurant famous for its homemade sauces, gourmet junk and vegan menu as well as Noosa’s first distillery turning out a range of spirits from gin to vodka; white malt and other collaborations. Hundreds of beer lovers have poured through the doors for an exclusive brewery tour and a few lucky couples have been married below the sky-high vats. When reflecting on the last 18-months, Land & Sea owner Tim Crabtree said it had been a time of growth, problem solving and achievements. “We are so proud of what we have created,” he said. “We are a locally-owned and run a business with more than 25 like-minded staff who have a strong connection to Noosa and our natural environment; this is pivotal in the development of our business.
“Every ounce of gin is bottled by hand and labelled by hand, a labour of love,” Tim said.
Noosa’s first craft brewery, Land & Sea, have only been open for only 18-months but there’s no rest for this entrepreneurial bunch. From opening the first Noosa distillery to Fighting for the Bight, Jolene Ogle discovers these guys have been busy. tank for the plants and for cleaning. The spent grain is used as a bi-product in the kitchen and any leftovers are sent to local farmer Al who uses it to feed his cattle. “We live and breathe Noosa and want to promote this forever,” Tim enthuses. This ethos is clearly displayed in the brewery’s modern style with an abundance of natural light, soaring ceilings, warm timbers and sleek concrete all combining to create a cool eatery perfectly suited to everything from Friday knock-offs to family-friendly gatherings with a full menu available from 10am on weekends. For the kids or kids-at-heart, the pinball machines and classic motorbikes add a fun touch and there are two big fireplaces ready for these cold winter nights. A new winter menu with lamb shanks and vegan ramen is sure to remove any winter chills.
“Our goal when we started remains the same today: To be as close to carbon neutral as possible.”
Also housed in this spectacular brewery is the region’s first distillery, Noosa Heads Distillery, home of Fortune Fine Spirits. This burgeoning brand embraces Land & Sea’s sense of adventure as well as the class and refinement needed to produce delectable spirits.
To boost their green credentials, Land & Sea have installed over 80 solar panels on the roof to power the brewhouse and a water
“Proudly craft and proudly Noosa, we endeavour to make all our spirits using local ingredients to produce drinks and 49
If it’s time for a trip to Land & Sea, you will be treated to 16 beers on tap, a delicious menu with locally-sourced, fresh dishes and a wide range of cool merchandise to choose from including an environmentallyfriendly 950ml or 1.8 Litre growler bottles with refills starting from $12; with 15% off on Fridays. “Made of glass, we pump C02 inside the growler to remove oxygen and stop it going flat, then you can choose to fill with any of our beers on tap. Take home, pop it in the fridge, drink, wash and repeat!” Tim said. The crew have just started doing brewery tours starting from $35 with a beer tasting paddle and a schooner of choice; distillery tours start at $45 with a tasting paddle and a highball; or the combined brewery and distillery tour is $55 which includes a beer and distillery tasting paddle. What’s next for the adventurous entrepreneurs? There is always something happening from trivia and comedy nights to the upcoming “The Darkest Day” celebrating the winter solstice on 22 June with four special release black beers, succulent roast duck, charcoal potatoes and more! Tim did just buy a rather large movie screen and their facebook page is always full of new and exciting events. Keep an eye on these guys, they are always brewing something! Land & Sea opening hours: MON - FRI 11am - late SAT - SUN 10am -late ‘Fortune’ Noosa Heads Distillery Tasting bar opening hours: Friday - 5pm to late Sat-Sun - 1pm to late The Courtesy Bus: Ride in style with the Land & Sea’s free, 11-seater courtesy bus. From Cooroy to Peregian, you can book the bus by phoning 0477 666 121. Sunday Sessions: Live music from 3.30pm every Sunday! Winter 2019
INGIN
When Deb Caruso presented the challenge of creating a gin which reflected the essence of Noosa, she called in the big guns. Here’s how they approached the brief and what can be expected from the world’s first IN Noosa Wild Foraged Gin!
THE GIN GUNS Photos by ????
THE COLLABORATORS: DEB CARUSO MASTERMIND/CURATOR OF CRAZY IDEAS
briny, clean and green’ came immediately to mind.
Deb’s passion for all things local drove her to start IN Noosa Magazine five years ago and her love of food saw her join Slow Food Noosa way before that. As Slow Food Noosa Vice President and Editor-in-Chief of IN Noosa Magazine, she is always looking to bring locals together and create things that capture the essence of Noosa. When she discovered Noosa had its own distillery, this gin-loving gal called on a few friends and called in a few favours to create the world’s first IN Noosa Wild Foraged Gin. The rest is history. History-making that is!
Base botanicals of Juniper Berries, Coriander seeds and Cassia Bark were utilized for the base gin then we tapped into Nick’s skills.
TONY COX SOMMELIER/DRINKS WRITER
The final local botanical, Sargassum, a type of algae, brings an iodine aroma and flavor which lovers of Islay malts could readily identify with.
With one of Noosa’s best palates for quality beverages and more than quarter of a century of serving, savouring and slurping, our wine writer brought his best palate into play to offer advice on the final flavour profile. “Yours truly joined in with the collaboration, staying out of the way of the experts but lingering long enough to bask in some of the reflected glory of a fantastic finished product. The starting point was to define the essence of ‘Noosa’. Words such as ‘fresh, IN Noosa Magazine
Lemon Myrtle was chosen because it contributes a fresh, clean citrus lift while Lemon-Scented Tea Tree reinforced that freshness but also provided green notes, reflective of our hinterland. Sea Blite brought a lovely saline edge; and Sea Purslane, whilst also bringing a briny edge also provides a slight bitterness and delicate acidity.
Jackson distilled each of the five local botanicals individually then took about the task of blending. He presented two options for final approval. The first was fresh, had a definitive lemon-citrus lift, light-bodied with a hint of green/herbaceous notes and a subtle whiff of saline… quintessential Noosa flavours and aromas. The second gin presented had a greater level of Sargassum; the result was a brooding, thought-provoking gin more 50
designed for sipping in dark rooms in winter, curled up on the Chesterfield, with palate stimulation being more towards the back. Whilst both were fantastic drinks the first option with its fresh, citrus, saline notes was deemed to be more representative of Deb’s brief. The result: a delicious IN Noosa Wild Foraged Gin, the essence of Noosa.” NICK BLAKE: WILD FORAGER/CHEF Nick Blake of Wild Forage Australia, based on the Sunshine Coast, has a chef’s background (including worldrenowned Noma) with an education based in Environmental Science. Nick advised what local botanicals were readily available and suggested and sourced local ingredients which fitted the brief (see page 30 for more on Nick). “It was such a unique project to be involved in - no one had ever done that before in Noosa. Working with Deb, Tony and Jack was such a great opportunity. My role was to source the botanicals and to interpret what was unique to Noosa in the way of ingredients for the gin. I did a bit of research into gins globally to see what had been done with botanicals. I looked into what would normally go into gin and then tried to interpret it into what’s specific to our region. There’s lots of Myrtle and Cassia and Wattles but I really wanted to showcase something that resonated with people. A lot of people in Noosa live here because of the beautiful coastline and the landscape so succulents that were salty and briney, and seaweed, first popped into mind. For the hinterland where I do a lot of other foraging, there are a lot of hardier spices and more tannin-driven ingredients with a waxy flavor like Lemon Myrtle and Lemon-Scented Tea Tree which also brought in that natural lemony flavor. Being a chef and working with these ingredients before to make infused oils and blending them into salts and things, I know that at certain temperatures when
IN GIN
Forager Nick Blake
Distiller Jack Boyd & Sommelier Tony Cox
the ingredients break down you lose some of the aroma so we just talked to Jack who is a very experience distiller and he was already across it. That’s where we came together to realise we needed to distill each of these flavours individually and then blend them together to maximise each individual element before we brought them together as a final product. It was so important to get the right balance of lemon, waxiness and the saltiness of the seaweed. Some of the big succulents and the Myrtle can be bitter and overpowering if taken too far but it came together really well. I’m so proud of the role I played in creating this product.” JACKSON BOYD DISTILLER/CHEF Jackson Boyd, head distiller at Fortune Distillery, was charged with translating Deb’s brief into a reality and working with Nick and Tony on the flavour profile and end product. “This was such a great experience, particularly working with like-minded chef/forager Nick and I loved the chance to use unique ingredients that are distinctly ‘ours’. The whole process was great working not only with Nick but also alongside people like Tony and Deb who understand the finer points of balance and flavour profiles to create a product is fantastic, unique and diverse. There were some challenges as we were using ingredients we never used before. The saturation of flavours was uncertain so we created distillates of each ingredient to then create the perfect blend of what we call ‘Noosa’ I am really happy with the end product. The clean precise flavours remind me of a shorebreak at Little Cove right through to the hinterland areas of Tinbeerwah and Cooroy. It’s a harmonious melody of Noosa’s very own wild foraged product!” The last word goes to Deb: “Special thanks goes to Tim Crabtree from Fortune Distillery for getting behind the concept. It was a fantastic exercise and I personally send a very big thank you to Nick at Wild Forage Australia for interpreting the brief into ingredients and Jack from Fortune Distillery for turning those ingredients into a magnificent finished product. Once again, the sage guidance of Tony was invaluable to ensuring that the end result was not a flight of fancy and that it has real ‘legs’. Talk about the dream team!” IN Noosa Wild Foraged Gin was exclusively provided to guests at A Real Taste of Noosa dinner as part of Noosa Food & Wine with a welcome cocktail and a souvenir 200ml bottle; it will be initially used as gifts for the many valued IN Noosa clients and supporters and, with enough pressure/interest, it may be available to purchase through Fortune Distillery. If you are interested in trying and purchasing this special product, please email tim@landandseabrewery.com 51
Winter 2019
IN THE GLASS
A WIRRA WIRRA WINTER
What better place to start a search for rich, warming red wines than in South Australia’s McLaren Vale wine region. Delicious grenache,
What better vineyard to savour than the glorious reds from Wirra Wirra which is celebrating 50 years in its current incarnation but has a history that stretches as far back as the 1890s. Best known for its Church Block blend of cabernet, shiraz and merlot Wirra Wirra has a full stable of eminently drinkable reds ranging from the Original Blend, grenache & shiraz, which as the name suggests was the original Church Block blend, right through to the top of the tree Chook Block, a stunning
shiraz released only in years where the fruit quality is deemed good enough. The last decade has seen a concerted programme towards sustainability with several of the Estate vineyards being biodynamically certified since 2013, a dedicated native tree planting programme watered with the winery’s recycle system and dramatic water saving practices implemented to reduce the winery’s footprint. The 2017 Catapult Shiraz is grown in vineyards which are elevated providing a lighter-bodied, spicy, perfumed wine with bright acidity to close. Generally only found at Cellar Door, restaurants and a small selection of independent retail it is a beautiful wine with lamb shanks.
Ask your local ‘where their HEADS at?’
BREWERY AND TAPROOM 85 Rene Street Noosaville BAR AND KITCHEN Friday, Saturday & Sunday 11am - 9pm SOCIAL HEADS headsofnoosa.com.au
IN Noosa Magazine
52
2016 WOODHENGE SHIRAZ
Once the month of May is well underway and Noosa Food & Wine Festival is quite literally ‘under our belts’, I always look forward to a little red through the cooler months and pulling out some sticky braised dishes to ward off the winter chills.
shiraz and cabernet being the key grape varietals from this region which is less than an hour’s drive from the centre of Adelaide and overlooks the ocean to the west.
2017 CATAPULT SHIRAZ
A
nother Noosa Food & Wine Festival has come and gone (definitely good for those who prefer a wet track) and a big thank you to all sponsors, exhibitors and visitors on our part of the planet who, without their passion, we couldn’t put on such a spectacular event.
CHURCH BLOCK
As the temperature drops, our intrepid wine writer and sommelier-about-town Tony Cox seeks the warm embrace of Wirra Wirra wines.
The next rung up the shiraz ladder is the 2016 Woodhenge Shiraz which is riper and fuller than the Catapult full of dark fruits, dark chocolate and fuller textured – one for those who prefer a classic McLaren Vale shiraz. The 2016 RSW Shiraz is the pick of the Wirra Wirra shiraz wines that is produced each year. An amalgam of fleshy dark fruits, plum, chocolate interwoven with fine tannins and French oak there is also subtle spice appearing, evidence of parcels of fruit from vineyards at higher altitudes.
2016 RSW SHIRAZ
IN THE GLASS
There are also a smattering of single vineyard shiraz which are not released every year with the Chook Block shiraz well worth trying should you discover it on a wine list. With their commitment to sustainability being in motion for in excess of a decade now Wirra Wirra is well placed to play the role of custodians of their land for the next generation whilst also staying true to their focus of making exceptional wines. For a full range go to their website or better still, drop into their cellar door if in the region.
Cheers & good drinking!
Wine Lovers Rejoice! tuesday is wine lovin’ day
receive 5% off 3–5 bottles or 10% off 6+ bottles* every tuesday. yep. you read right. every tuesday! *hang on! excludes products already on special
for tasting times & new Stuff follow us
@sunniesbottleshop
COME IN & SAY G’DAY | shop 4/28 duke street, sunshine beach | ph 5455 3941 53
Winter 2019
Winter Hues
IN FASHION
Think of your winter wardrobe as an art studio! This season we are tactile and textural; teaming velvets with silks, wool with corduroy, feathers with cotton and lots of faux fur. Hues of blue and burnt orange are big. Get those creative juices flowing!
CREATIVE DIRECTOR Carlie Wacker @worldofwacker HAIR & MAKEUP Craig and Lara Argent, Stewart Foreman @pony_beauty_bar_noosa MODEL Yasmine Dwyer @yasmine_dwyer PHOTOGRAPHY Ian Waldie @ianwaldiephotography IN Noosa Magazine
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INFASHION
C
reative patterns and plaid print foster a feeling of adventure with blues, burnt orange and mustards providing a base palette. Add a cable knit or oversized knit and team with denim or corduroy for a more conservative look. Add quirky jewellery with fibres such as velvet; and natural elements with metal, clay and stone. Footwear is all about comfort with sneakers or brogues bringing practicality. We took our model Yasmine to some of Noosa's best artist studios to explore the art of Winter fashion.
Carlie
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Yas wears Smith Jumpsuit by Flannel, Frankie 4 Jacqui Sneaker from Feet First Footwear, Noosa Heads, 5447 2211. Jewellery by Adrienne Reid. Shot on location at Amy Clarke Studio www.amyclarke.com.au Winter 2019
INFASHION
Brighten winter blues with yellow tones - from sunshine to mustards Yas wears Suzy Kimono jacket and Mood pant from Ella and Sunday, 5455 5656; earrings by Shweshwe Roots; ring by Adrienne Reid. Shot on location at Amy Clarke Studio www.amyclarke.com.au
Spirit Dress from Ella and Sunday, 5455 5656; velvet necklace from Stitch Piece Loop, www.stitchpieceloop.com.au; earrings by Adrienne Reid. Shot on location at Bronwyn Innes Lanterns. Find Bronwyn on Facebook. 57
Winter 2019
INFASHION
DON'T MISS! Your chance to get up close and personal with some
of Noosa's amazing artists at Noosa Open Studios from 16-25 August. See page 96 or visit www.noosaopenstudios.com.au for more information. SPECIAL THANKS to our artists who graciously participated in our photoshoot: AMY CLARKE www.amyclarke.com.au LEW BRENNAN www.lewbrennan-artist.com BRONWYN INNES www.facebook.com/Bronwyn-Innes-Lanterns CAROL WATKINS www.hinterlandceramics.com
IN Noosa Magazine
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INFASHION Yas wears Sky Vest, Willow knit and Nature pant by Boom Shankar, www.boomshankar.com.au; Frankie 4 Ellie Sneaker from Feet First Footwear, 5447 2211; Elk earrings from Stitch Piece Loop, www.stitchpieceloop.com.au; Ring by Adrienne Reid. Shot on location at Lew Brennan Studio www.lewbrennan-artist.com
FASHION | LIVING | GIFT KIDS | CRAFT
NOOSA JUNCTION Shop 6/4-6 Sunshine Beach Road, Noosa Heads QLD 4567
Checks and plaid allow for a mix-and-match palette of colour and texture!
TRADING HOURS: Monday – Friday 9am – 5pm Saturday 9.00am – 4.00pm Sunday closed www.stitchpieceloop.com.au
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Winter 2019
INFASHION
The perfect palette of a crisp, white shirt and winning pair of pants is hard to beat! Shirt by Butterscotch Castle, www.butterscotchcastle.com.au; mood pant by Ella and Sunday, 5455 5656; wired head wrap by Madame Melanie; cuff by Adrienne Reid. Shot on location at Lew Brennan Studio www.lewbrennan-artist.com
Winter
be s pe ctacul ar this
14/18 Thomas St Noosaville, QLD 4566 (07) 5473 0008
IN Noosa Magazine
www.optionseyecare.com.au
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INFASHION
Go faux! Embrace soft and snuggly textures for warmth and attitude!
Serenity jacket by Flannel; upcycled shirt dress from Butterscotch Castle, www.butterscotchcastle.com; Frankie 4 Ellie Sneaker from Feet First Footwear, 5447 2211; ring by Adrienne Reid, earrings by Carol Watkins Hinterland Ceramics. Shot on location at Carol Watkins Studio www.hinterlandceramics.com 61
Winter 2019
INFASHION
Create a whimsical adventure with pops of bright oranges and metallic shoes. Nancybird Pilgrim shirt and Wayfarer pant from Stitch Piece Loop, wwww.stitchpieceloop.com.au; Frankie 4 Beth shoe from Feet First Footwear, 5447 2211. Shot on location at Bronwyn Innes Lanterns. Find Bronwyn on Facebook
HAIR
MAKEUP
TANNING
International & Celebrity Stylists | Bookings: 07 5449 7906 | 8 Thomas Street, Noosaville IN Noosa Magazine
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INFASHION
02
04 03
05
07 06 01
warm
winter tones Aint nothing boring ‘bout beige!
08
F
ashion's favourite new shade is anything but boring. The understated beige is a statement about sustainable fashion and investing in key pieces that will stand the test of time. Beige speaks of timeless style.
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This colour is also a nod to nature with earthly elements like shells and precious stones providing the perfect accessory to this trend. Add a little leopard print for a textural pop – it is worn beautifully with beige and it is a quirky little confidence booster.
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01. Pisces Top; and 02. Matador Belt, both by Flannel; 03. Hoop Shell earrings; and 04. Cowry Shell pendant, both from Tres Noosa, Noosa Junction, wwww.tresnoosa.com. 05. Sunglasses from Options Eyecare, Noosa 5473 0008; and Peregian 5471 2399. 06. Earrings from Shweshwe Roots. 07. Talitha Skinny Scarf from Husk. 08. Sunglasses from Options Eyecare, Noosa 5473 0008 and Peregian 5471 2399. 09. & 10. Clutches from ecoLuxe Australia. 11. Oui Oiu pant by Flannel. 63
10
Winter 2019
INFASHION
01
02
03
waves winter
04
The surf doesn’t stop because its Winter. In fact, cold weather surfing means less crowds and more freedom. The same can be said for cold weather dressing in Noosa – more freedom!
05
O
ur lads can be kicking key fashion trends while charging waves. Trending for men in winter is the bold print shirt over a white T-shirt: a little bit 80s and whole lotta cool. We simply have to embrace the Okanui legend this season. Tropical prints and vintage are firing on the street fashion scene. Once the juice has run out and they are ready to relax in the bar or restaurant a little linen goes a long way. Linen shorts, shirts, a leather cross-body bag and loafers take the surfer from the beach to the bar.
01. The Surfer Short from Arvia Active, www. arviaactive.com 02. Handmade unisex bracelet; 03. Handmade adjustable necklace; and 04. Genuine goat leather bag all from Tres Noosa, www.tresnoosa.com. 05. Pineapple Navy shirt and Spring Pineapples shirt; and 06. Hibiscus Red and Pineapple Navy boardies all from Okanui, 5447 4054
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Menswear - Boyswear - Accessories
NOOSA HEADS STORE
NOW OPEN
5 Hastings Street Now stocking
Sunglasses
www.okanui.com
IN Noosa Magazine
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INFASHION 07
Mensroom by
cottonworx menswear
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08
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07. - 12. 100% cotton and linen shirts and pants; shoes; accessories and gifts all available from Mensroom by Cottonworx. www.cottonworx.com.au 11
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100% COTTON & LINEN SHIRTS & PANTS LOCALLY-DESIGNED – CASUAL & TIMELESS – CLASSIC CUTS + A UNIQUE RANGE OF GIFTWARE, BAGS, BELTS & WATCHES, JEWELLERY & ACCESSORIES
JOIN THE IN CROWD
DIRECTORY
NOOSA HEADS 1 Hastings Street
Be INcluded in our Directory for less than $3 a day.
(Beachside, Woods end of Hastings St)
PEREGIAN BEACH Peregian Village Square (next to Periwinkle)
EUMUNDI Eumundi Emporium + Eumundi Square (Wed, Fri, Sat)
Find out how: Email: hello@innoosamagazine.com.au www.innoosamagazine.com.au
P 0497 873 167 www.cottonworx.com.au
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Winter 2019
INSPIRING 02 03
01
09 04
SOMETHING OLD; SOMETHING NEW AND STUNNING BLUE 08
The most beautiful part of wearing jewellery is being able to tell or share a story. Whether the story is one of personal style or history, wear that piece with pride.
I
sabella’s on Hastings Street has been capturing the hearts of locals and visitors for more than 26 years with its stunning antique and handmade jewellery. Their Master Jeweller is known for his meticulous attention to detail, skilled workmanship and deft touch in putting a contemporary twist on some of our most beautiful and rare pieces of antique Jewellery or creating something unique.
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Ellies Pearls are considered amongst the finest examples of South Sea pearls in the world. Isabella’s stocks a variety of exquisite strands, necklaces, bracelets and earrings from this fourth-generation pearl farming family. Every pearl is hand-picked to ensure consistency in shape and size, resulting in pieces that are highly collectible and admired. 0.7 Extra-long hook earrings, featuring Ellies Pearls and complemented by adding Citrine pebbles. 0.8. This piece is adorned with large pebbles of Amethyst, Citrine, Peridot and Moonstone pebbles. 0.9 Cameo Earrings Late 19th Century Shell Cameos carved from large helmet shaped seashell called Cassis tuberosa.
IN Noosa Magazine
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INSPIRING
The place to visit in Noosa for antiques and handmade jewellery, since 1993.
05
0.1 Navette Ring: 'little boat' in French – shaped like a gondola with pointed ends with an Oval, Dark Blue Sapphire. Original piece from Circa 1880. 0.2 & 0.3 Lapis Lazuli Necklace & Earrings. A wonderful deco-style strand of Chile Lapis Lazuli. Evenly coloured with sprays of Pyrite (fools gold). Earrings feature Isabella’s designer hooks in 9ct yellow gold. 0.4 Handmade by Isabella’s Master Jeweller – one Asscher Cut Aquamarine stone, of 6.57ct, featuring eight baguette cut diamonds. Set in 18ct white gold. 0.5 Late Victorian, Sterling Silver Guard Chain for a Fob Watch – converted into a chain with highest-quality Australian and Tahitian South Sea Pearls intermittently placed. The combination of old and new creates something truly special. 0.6 Whitby Jet necklace – Similar to Amber, Jet shares a fossil origin, in this case wood. It is from Whitby in the UK and was heavily used as Mourning Jewellery in the late nineteenth century.
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REMODELLING AND REPAIRS AVAILABLE BY OUR MASTER JEWELLER AVAILABLE
Shop 2, Fairshore Building, Hastings Street, Noosa Heads Phone 5449 2626 9.30am – 5pm Monday to Saturday 9.30am – 3.30pm Sundays isabellasjewellery.com.au @IsabellasNoosa 67
#isabellasnoosa Winter 2019
IN STYLE
What a wonderful evening soirĂŠe exploring the fashionable world of the latest footwear designed for comfort and style at Feet First on Hastings Street.
N
o longer is footwear a last-minute fashion decision. It’s time to take our footwear and care seriously, finding comfortable shoes that are as stylish as they are practical. The IN Noosa Magazine and Feet First team gathered together footwear lovers who enjoyed a glass of bubbly and dined on canapes while our Fashion Editor Carlie Wacker guided them through the new and
innovative footwear designs for men and women from Frankie 4, Ecco, Revere, Sperry, Merrell and Rockport. The fashion parade was followed by a personal styling session with Carlie and a professional fitting by owners Dave and Suze Garozzo. Local label Wyse Bodywear dressed models Claire and Andy Fermo, Mark Wacker, Rod Lees, Madeleine Garozzo and Erika Hackett.
FOOTPOINT PODIATRY
preventing, diagnosing and treating a wide range of foot and lower limb conditions.
ORTHOTIC SPECIALISTS, FOOTWEAR & SOCK STOCKISTS Purchase a pair of our Podiatry approved Vionic Thongs and receive a complimentary beach towel (while stocks last)
2/26 Rene Street Noosaville, Qld 4566 | www.footpoint.com.au IN Noosa Magazine
68
BOOK NOW 5474 0619
IN STYLE
Mens
new arrivals
Europe’s no. 1 lifestyle comfort shoe
FLUIDFORM™ Comfort Technology and fitted last provide anatomical support
Handcrafted leathers
Stockist for over 20 years
Golf
Mens and Womens
5447 2211 | 37 HASTINGS STREET, NOOSA HEADS
www.feetfirstfootwear.com.au 69
Winter 2019
IN DEX
WHAT WE'RE LOVING MENSROOM BY COTTONWORX The destination for 100% cotton clothing designed in Noosa and matched with great accessories, shoes, hats and men’s giftware cottonworx.com.au
HEARTFELT DESIGNS Gorgeous textiles and treasures ethically sourced from travels to India and beyond. Each item is unique and handcrafted. heartfeltdesigns.com.au
BOOM SHANKAR
BUTTERSCOTCH CASTLE
Designed to embrace the free spirited and inspired by the colourful saris of India, Boom Shankar is the fresh pop of colour every wardrobe needs.
Crafted from deconstructed garments, each one of Butterscotch Castle’s designs are unique so you will always stand out.
boomshankar.com
butterscotchcastle.com.au
ISABELLA’S FINE & ANTIQUE JEWELLERY
ELLA & SUNDAY
With a stunning antique collection and rare finds, Isabella’s offers a never-before-seen range of pieces perfect for those searching for something truly special.
Ella & Sunday create beautiful clothing you can wear year-round. Layer and reimagine these stunning pieces crafted from natural fibres.
isabellasjewellery.com.au
ellaandsunday.com.au
ROCKWEAR
STITCH PIECE LOOP
Keep active in style with Rockwear’s collection of cutting-edge ladies gymwear made from high-quality fabrics. Located in Noosa Civic Shopping Centre.
From glistening trinket trays to stylish clothing and luxe children’s accessories, Stitch Piece Loop is a surprising blend of funky clothing, homewares and gifts.
rockwear.com.au
stitchpieceloop.com.au
PRICELINE With everything a woman needs to feel special, Priceline is your go-to for beauty, lifestyle and wellbeing products. Located in Noosa Civic Shopping Centre. priceline.com.au
IN Noosa Magazine
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IN DEX
FEET FIRST
OPTIONS EYECARE ARVIA ACTIVE
It’s time to put your feet first with stylish and comfortable footwear from Feet First Footwear, the must-see stockist for all your favourite brands
Find your perfect fit with Arvia Active's locally-designed tropical activewear.
Be spectacular in Options Eyecare’s impressive range of high-end eyewear. From fashion frames to vision aids and sunglasses, Options Eyecare has everything you need to look stylish this season.
feetfirstfootwear.com.au
arviaactive.com
optionseyecare.com.au
TRES NOOSA
OKANUI NOOSA
CRYSTAL HAMPERS
Feel the sand between your toes at Tres Noosa as you explore handmade wares and unique coastal offerings in this one-of-a-kind store.
Established in 1978 Okanui was created for people passionate about escaping the everyday.
For life’s milestones, for the times words don’t come easily or when flowers aren’t enough, Crystal Hampers convey your heartfelt message.
tresnoosa.com
okanui.com
crystalhampers.com.au
ESTROGEN
Redefine your personal style with The Style Editeur through one-on-one styling sessions, personal shopping and wardrobe editing experiences.
Looking good and feeling great; it’s a girl thing. Shop Estrogen’s latest fashions from shoes to dresses and everything in between at Noosa Civic Shopping Centre.
From throws to cushions, bed linen and the latest homewares, Adairs will help you create that luxe feel at home. Located in Noosa Civic Shopping Centre.
thestylediteur.com
estrogennoosa.com.au
adairs.com.au
STYLE EDITEUR
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ADAIRS
Winter 2019
IN THE FACE
LET’S
FACE IT!
What we do and what we think shows in our face. The more stress, pressure and overwhelmed we feel the more we see those feelings reflected in the mirror. Katrina Thorpe explores the many benefits of regular facials.
H
ave you ever noticed the difference in how a person looks before and after a holiday? Where stress is less,
the mind and body are more relaxed and so are the muscles on your face. If a short break from daily life can change the look of your face so easily why not maintain that look during times of stress, when we are more likely to frown. Good facials include massage that relaxes the muscles of the face while decreasing the tension and lines that show your stress. While there is a lot that can be done to try and deal with the lines on our face by protecting and repairing your skin with
p ku pic ble y r t a vaila en m off a i l mp op Co & dr
2 HOUR SPECIAL $180 Start your journey with a warm foot soak & scrub, followed by a full body relaxation massage, which flows into our Organic customised Pevonia facial. Upgrade to include our warm Epsom salt bath for just $25
Natural Organic Day Spa
(07) 5447 1666 2/4 Thomas Street, Noosaville QLD IN Noosa Magazine
Email info@dayspanoosa.com.au 72
www.dayspanoosa.com.au
IN THE FACE
you blotchy and reactive but today skincare is advanced yet gentle. There are specific ranges now for sensitive skin, vegan, organic skincare or cosmecuticles without any perfume or harmful ingredients and the products now tend to give instant results of looking relaxed and refreshed immediately after a facial.
skincare, most people wear their stress on their face regardless of how good their skin products and care routine is. A stressful, aged or tired-looking face can be changed with a facial that includes a good face massage. Not only does a facial offer deep cleansing, exfoliation or peels to remove dead, dull skin, it also often includes corrective masks and serums. It’s the skill of the face massage that makes a big difference to your face. When your face is massaged, your peripheral nerve endings around your forehead and face love the soothing touch as it calms the body and slows your breath. A therapist can literally see your face change as they massage away stress and tension in the muscles of your face. When you’re shocked, stressed, deep in thought, there is a tendency to touch your forehead, much the same as when someone is unwell or upset. It’s the area we instinctively stroke in a caring way because it is soothing. Your mind perceives the same calming responses when you
drift away during the touch of a soothing facial massage. The jaw is an area that is often clenched tight without you realising and the tension often flows through to the neck and head. A massage of the cheeks, jaw and chin helps relax the tight muscles. As skilled therapists massage the face they usually incorporate lymphatic drainage techniques to reduce puffiness and massage to increase blood supply to the face in a gentle way. Most facials include the décolletage, neck, upper shoulders and scalp, which is well worth the messy hair, as it helps release tension in areas where a lot of people hold stress. Anytime of year is great for a facial and winter is the perfect time to have more intensive facial peels to remove dull, dead skin, as you are less likely to be out in the sun. Some people are apprehensive about having facials or their face touched. Times have changed and so have facials in the way they are done and what is used. Twenty years ago facials were all about extractions and steaming the face leaving
If you’re worried about reactions to skincare, ask the spa or clinic for a patch test, where a small amount of skincare is put on your skin in an inconspicuous area as a test for a response. You want to be able to relax during a facial and knowing your skin won’t react is important for your enjoyment. Owning a Day Spa, where fifteen years ago massages were the majority of bookings, the past five years has seen facials increasing as a more popular choice of treatment, especially when included in packages. If you’re apprehensive or can’t find the time to have a facial, make the most of taking a few extra minutes to massage your face daily while you cleanse your skin. Pop on a mask, serum or oil and massage your face while you listen to relaxing music or watch TV. If you’re not sure how to massage your face, you will find numerous YouTube clips to give you ideas on what to do. Generally, soothing upward and outward stokes to the face, not too firm. Be kind to yourself and relax while massaging your face. Have a look at yourself before and after and you will be pleasantly surprised. So, treat yourself to a mini holiday with some time out for a facial at your favourite day spa. Your face will thank you for it!
v
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Winter 2019
IN DULGE
tea for
TWO
I’m sure you’ve heard the quote, the couple that play together stay together? What about the couple that spa together? John Caruso reaps the rewards of a spa treatment designed for two, nestled in the idyllic Noosa hinterland, a short drive from Hastings Street.
F
or many of us, life is an endless routine of eat, sleep, work, repeat; interspersed with moments that hopefully bring joy, pleasure, and happiness. Often you need to break from the grind and spoil yo’self! For me, getting a massage is one of those things. Although, let me say, calling it simply a massage, doesn’t do it justice. Not when we’re talking about the kind of indulgent treatment on offer from one of Noosa’s premier day spas, ikatan Spa.
Tucked away in lush tropical surrounds on Grays Road, Doonan, just seventeen
IN Noosa Magazine
minutes from Hastings Street, ikatan Spa is a multi-award-winning destination, including scoring the Best Spa gong internationally four times! For me, visiting a place like this seems an extravagance however, as I’ve mentioned, once you get a ‘taste’, it’s one of those experiences that you feel you should have more often. There’s a desire to make these commitments to yourself a necessity, reasoning that what’s good for the body is super good for the mind and all things Zen will flow on effortlessly from there. Speaking of keeping things Zen, the missus, who puts this whole thing that you’re holding in your hand together, does experience moments of, how should I put it, un-Zen, chaotic seismic shifts, so the opportunity to bring her along to a couples treatment would mean peace and tranquility for all of humanity. Or at least, for the Carusos! Happy wife, happy life – right?
but stop and ponder what our Saturday afternoon session would be like. I had this wave of calm and relaxation flow over me and a smile form across my face whenever I thought about it, or maybe, it was the thought of being kid-free. Perhaps a little from column A and a little from column B. With our phones switched off, we breathed in the greenery and calm of the tropical gardens while sipping a herbal tea, defragging and settling the grey matter. The Lokasi experience starts with a 30-minute Asian head massage with your feet up on a foot stool in the garden room. Have you ever had a head massage before a haircut and it’s felt so good that you’ve drifted off to sleep? Well, it’s like that, but even better. From the garden room, it’s a short stroll to a lemongrass scented, candlelit room with two tables where you change into the disposable underwear and slip between the sheets on the massage table.
The ‘Lokasi for Two’ treatment had a nice ring to it. Lokasi means location in Indonesian, and ikatan is THE perfect location to be together with the one you love.
For the next 60 minutes you’re in the hands of the well-trained specialists that make up Katrina and Nick’s ikatan Spa team. There’s no thought of work, bills, kids or even what’s for dinner, you simply capitulate and hope it never ends.
A week out, and even though I wasn’t across the exact details of what the experience would offer, I couldn’t help
We took advantage of the opportunity to upgrade our treatment to include a dry body scrub and the missus added in some
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IN DULGE
anti-ageing oil for the ultimate indulgence and relaxation. We were in heaven! Back out in the garden room the missus and I are sitting, reflecting on the ‘journey’, book-ending the experience with something from ikatan’s food menu, enjoying a glass of wine and a craft beer and contemplating when we can do it all again. Whenever ‘life’ feels like a hamster wheel, treat yourself and your better half to one of those ‘every now and then experiences’ more often. Why not? You’ve deserved it, right? LOKASI FOR TWO PACKAGE Duration: 1.5 hours | Price: $440 price for two Includes: Body & Head Massage (Pregnancy safe) Address: 46 Grays Road, Doonan Phone: 5471 1199 | www.ikatanspa.com
Contact Us 0404 447 125 www.ishootphotobooth.com.au 75
Winter 2019
IN MEMORIUM
SWEAT IT
OUT!
Erin Yarwood explores the role of exercise in mental health and discovers that nothing is more motivating than a good cause!
M
ood and physical activity go hand-in-hand. Whether we exercise for keeping fit, or socially with friends, the fact is it makes us feel good. So when my good friend and client, Sarah, asked me if I’d help motivate her with an upcoming mental health awareness event, there was no way I was saying ‘no’. So… I signed up for The King of the Mountain race! (eeeeeek! ) What was I thinking!? I have run the race three times already so to be honest, I was pretty happy to just tick it off my list of things that I have accomplished and move on. But when Sarah asked me if I’d run it with her this year, there was no way I was going to let her down. Sarah will be running to fundraise for LIVIN’, a charity that raises funds and awareness for mental health,
IN Noosa Magazine
especially supporting young people at risk. Their motto: “it aint weak to speak”.
on 28 July when The King of the Mountain takes place in Pomona.
I believe the more we as a community can bring awareness to mental health and offer help and guidance to people who are struggling, the more things might improve.
Even if you're not running, there are markets, an antique fair, rides for the kids, a poets breakfast and live music.
Sadly, one year ago Sarah’s cousin Danni ended her life. Danni was a vibrant, happygo-lucky woman, who was always up for an adventure, climbing mountains being one of her faves. Suicide is such a devastating and irreversible action, that more often than not could be prevented. We all really need to rally together and give help to anybody who is doing it tough and needing help. Clearly, I’m going to suggest exercise as one way of beating the blues and while physical activity isn’t the only remedy, it’s definitely a step in the right direction. Not only does exercise release endorphins, our ‘happy hormones’, but it also helps to give you confidence and can provide great social interaction too. Sarah remembers the last time she ran the race, about four years ago. Danni was on the sideline cheering her on. Along with many of her wild adventures, Danni always loved climbing Mount Cooroora and I am sure she will be right beside Sarah
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If you would like to donate to LIVIN’ and help support Sarah on her journey in honoring her cousins memory, then please follow this link: www.give.everydayhero. com/au/doin-it-for-danni-sarahs-komchallenge. Sarah also has a fun ‘guess my time’ competition set up at E-Fitness in Pomona, where she has some amazing prizes up for grabs, donated by many local businesses. Bets are $2 each or 3 for $5. Every dollar counts, and helps to make a difference. Or simply come along to the race and cheer us across the line. We are definitely not competing to win the race. We are ‘doin’ it for Danni’ to help raise awareness of mental illness and hopefully help anyone else who may be struggling to know that you’re not alone, you are important and are worth every second of being here. Don’t suffer in silence. Please ask for help if you need it and “if in doubt, reach out”. If you need assistance or support, call Lifeline on 13 11 14, 24-hours a day.
IN THE STUDIO
BARRE THE
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BLUES
s the weather gets colder and there are less daylight hours, it’s common to experience changes in our mood
and behaviour. You might start to feel more lethargic and begin to experience fatigue, decreasing motivation and are less interested in getting out and being social. This is what’s known as the ‘winter blues’ and the good news is, there are ways to beat it! Exercise is one of the best ways to get through winter and beat the ‘winter blues’ as it releases feel-good endorphins which will increase your mood instantly. Instead of sticking to your normal routine why not mix it up with something new to get those endorphins flowing? We love Pilates and yoga at Noosa Flow but have you tried Barre? Barre class is a workout inspired by elements of ballet, yoga, and Pilates, that focuses on low-impact, high intensity movements. It works on the core muscles that often become lazy when we spend
Claire Toone explains how you can beat the Winter blues with Barre.
longer amounts of time indoors and sitting (hint: Netflix and blankets). Barre is the greatest way to feel a gentle burn and burn calories all at the same time. Why we love Barre: STRENGTH & TONING When you work your thighs in a Barre class, you target that muscle group from all angles. Three thigh exercises will work to fatigue the front, inner and outer thighs, strengthening the muscles from joint-tojoint. The same goes for your butt, abs, arms, and back. By strengthening each muscle group thoroughly, you are not only creating amazing definition, you are also strengthening muscles that are often underused and underdeveloped. ENDURANCE Each Barre class includes different types of movements, but most are known for their use of isometric contractions and small isotonic movements. In an isometric contraction, you tighten or contract the muscle without changing its length. Think plank position or those poses where you
hold completely still as your legs start to quiver and shake. These contractions utilise slow-twitch muscle fibres that can increase stamina and improve endurance. FLEXIBILITY You don't need to be flexible to practice Barre, but the amount of stretching in each class can help improve your overall range of motion and reduce your risk of injury. Tension and tightness in your muscles and the tendons around them can lead to back pain and poor posture, and can make everyday tasks like bending down to tie your shoes more difficult. Stretching your muscles will help relieve stress and allow you to move with more ease. POSTURE Core muscles are engaged throughout the entire class, and they can be used for the primary focus of an exercise or for stability as the moves target your thighs or butt. The most common issue for clients is back pain that usually stems from weak core muscles and hours at the computer. As you strengthen your core, you will sit and stand taller and your lower back will take less stress and tension throughout the day. Come in and try a class and instantly feel that motivation again. We have three months of winter left and so why not start your new routine now!
NEW C L IE N T E C IA L IKATAN SPA,S P
3 cl as se s in
A ny 46 Grays Rd, Doonan fo r 2 w ee ks Bookings: 5471 1199 www.ikatanspa.com
$60
PILATES AND WELLNESS STUDIO Pilates Reformer / Pilates Mat Cardio / Barre / Yoga Group and private sessions available. Book a class through our website at noosaflow.com
203 Gympie Terrace, Noosaville info@noosaflow.com | Phone: 5442 4570
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Winter 2019
IN STYLE
FEELS LIKE
HOME Want to make your resort, home or Airbnb feel world-class? Access the advice and products of one of the best in the biz! We ask April Kennedy of National Hotel Supplies for the lowdown on the latest luxe trends.
WHAT ARE THE EMERGING TRENDS IN ACCOMMODATION THIS WINTER? This winter we expect to see accommodation providers embrace the culture of their local area and incorporate it into their décor and guest experience. This could be in the form of art or homewares from local artists, or collaborations with businesses and suppliers to allow guests to take in the culture of the surrounding region. It’s a great way for properties to create a point of difference, while showcasing what their local area has to offer. Another trend we think we’ll see more of this winter is merging the outdoors with the indoors. It’s time to bring the outdoors-in with a flurry of greenery,
accessories, water features and décor that embraces nature and all its elements. On a more practical level, connectivity will still be high on the agenda this winter, ensuring guests have access to all their technology while staying away from home. This includes creating designated docking stations, Wi-Fi connectivity and giving guests access to streaming media such as Netflix and Stan. HOW DO YOU MAKE YOUR HOME OR ROOM A HAVEN FOR GUESTS? Personalise the space with flowers, candles, boutique guest amenities, slippers and luxury towels and bed linen. Finishing touches like ice buckets, luxury bathrobes and organic tea and coffee will add a hint of
lavishness and create a haven for your guests during their stay. Honestly, it’s all about designing a space where guests can escape reality, but at the same time feel right at home. Get this right, and your guests will never want to leave! WHAT’S YOUR BEST DECORATING TIP FOR BEGINNERS WHEN IT COMES TO DECORATING THEIR AIRBNB OR ACCOMMODATION? Our number one styling tip is to ‘keep it simple’. We believe simplicity is the key when styling for the first time and we live by the saying ‘less is more’. Ultimately your Airbnb property or accommodation needs to be comfortable and liveable and decorated with your guests’ needs in mind.
Hotel luxury for your guests
Bedding | Toweling | Amenities | Room Accessories | Housekeeping Open to the public | Online shopping | Fast delivery w nationalhotelsupplies.com.au | p 1300 557 415 | e info@nationalhotelsupplies.com.au
IN Noosa Magazine
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IN STYLE WHAT MAKES YOUR SERVICE UNIQUE? We see ourselves as more than just your standard hotel supplies company. With years of experience under our belt we understand the desires of your guests, and your guests’ experience is just important to us as it is to you. We’re a family-owned and operated business based in Australia supplying guest amenities, bedding, towelling, room accessories, artwork, perishables and housekeeping supplies to small Airbnbs and luxury holiday houses, motels and guesthouses and larger hotels and resorts. We cater to everyone. WHAT’S ON TREND AT THE MOMENT – WHAT ARE CUSTOMERS ASKING FOR? Our customers range from small Airbnbs, to boutique hotels and larger resorts, so it varies. But one thing they all have in common is that they want to create the ultimate guest experience. Right now our environmentally-friendly products are trending, from our collection of eco-friendly bathroom amenities to biodegradable and certified compostable rubbish bags. WHAT DO YOU LOVE ABOUT YOUR ECO-FRIENDLY RANGE OF PRODUCTS? There’s been a strong movement towards buying environmentally friendly and Fairtrade guest amenities and hotel supplies and we are right behind this positive shift that’s taken place across the hospitality industry. We want to help customers help the environment, so we stock a huge range of eco-friendly guest amenities. Our customers love it because they know their guests feel pampered during their stay and leave with a clear conscience knowing
SHOP IN STORE & ONLINE
they’ve used responsible products to reduce the footprint they leave behind. It’s also a great point of difference for accommodation providers when advertising the features of their property.
Living Coral, and you have a bed fit for a king, or queen. WHAT ARE SOME TIPS FOR DECORATING A GUEST BATHROOM
We stock Barkly Basics, a stunning range of cleaning products and handwash that is eco-friendly, biodegradable, paraben free, SLS/SLES and not tested on animals. Not to mention our eco.logic Fairtrade hair and body range that is not only officially certified, but the bottles are made from 100% recycled milk bottles.
(PRODUCTS, TOWELS, PRESENTATION)?
We are strong advocates for the environment and are always on the lookout for new eco-friendly products to hit the market. Keep an eye on our website because something spectacular is coming soon and it will be the answer to one-use plastics!
Guest amenities have come such a long
We recommend keeping a simple colour scheme in the bathroom and accessorising with luxury towels, guest amenities and flowers or indoor plants to bring colour and the outside in. Try and create that ‘spa experience’ in your bathroom so your guests leave feeling pampered and relaxed. way in the past few years and the packaging is so beautiful it can be easily incorporated into your décor. It’s so much more than just shampoo and conditioner these days. Little extras such as body balm, bath salts, make-up wipes,
TELL US ABOUT BEDDING – WHAT MAKES FOR A GREAT PRESENTATION? It’s all about the bedding! Bed linen needs to be taken seriously, and if nothing else, it’s important to get this right.
bathrobes and slippers all go a long way
We’re a big fan of clean, crisp white or satin striped sheets and it’s a trend that is here to stay. White sheets scream sophistication, not to mention they make life easier when it’s time for laundering.
and add a little personality to your rooms.
We recommend layering with blankets and throws, and this winter we’re loving the oversized doonas. Oversized bedding is practical and means no-one is fighting for their share of the doona or getting a cold back. It also allows you to create a feeling of luxury on top of your bed and can turn an ordinary looking bed into something lush and inviting. Add a couple of cushions in this year’s PANTONE colour of the year
guests’ experience and will return in
to create a luxury bathroom experience. ANYTHING ELSE YOU’D LIKE TO SHARE? Don’t be afraid to think outside the box It’s so important to understand your guests and what they want. Treat them and know that every enhancement you make to your property enriches your the form of repeat bookings, reviews and recommendations. At National Hotel Supplies we have all the guest amenities and hotel supplies you need and if we don’t have it, we’ll find it. Email us at info@nationalhotelsupplies. com.au for more information on our products.
with Style My Home Create a sense of relaxed coastal luxury with Style My Homes range of Hamptons inspired furniture, decor, rugs, lighting and homewares.
WWW.STYLEMYHOME.COM.AU Noosa showroom (10-5pm) 4B, 1 Gibson Road, Noosaville, QLD, 4566 P (07) 5447 1972 Open Monday - Saturday
SYDNEY • BRISBANE• NOOSA
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Winter 2019
IN STYLE
au
Naturel Whether you’re of the sea or the earth, natural tones and textures are always calming and comforting. Bring a little of the outside in this season with natural shells, earthy tones or scents that evoke a sense of serenity within your home.
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01. Hall stand; and 02. XO side table both from Hold Fast Designs, Verrierdale, 0416 040 591. 03. Martha Jean U-Hoop earrings made from bamboo and washable paper; 04. Inkling messy bag; 05. Danika Designs Linen pouch; and 06. Jones & Co Fleetwood pot in pink; all from Stitch Piece Loop, Noosa Junction, 5447 2760. 07. Assorted shells and starfish from Tres Noosa, Noosa Junction, 0422 927 700 08. Frankie Gusti soy candle from Stitch Piece Loop, Noosa Junction, 5447 2760
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IN STYLE
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09. Timber coffee table; and 10. Wild Spaces table and stools from Casa Noosa, Noosa Junction, 5447 3722. 11. Custom-designed outdoor chair from Hold Fast Designs, Verrierdale, 0416 040 591. 12. Hunt & Gather clay candle holder from Stitch Piece Loop, Noosa Junction, 5447 2760.
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Casa Noosa is very proud to introduce its Coastal Luxe and Coastal Pure range of furniture, artwork and homewares. After many years of research and collaboration we have sourced, styled and created a look that is synonymous with Noosa’s relaxed lifestyle and culture. We have something for everyone and every room. Come down and see us today.
me o H a s o o N Take
8 Sunshine Beach Road, Noosa Junction 4567 casanoosa T: 07 5447 3722 E: info@casanoosainteriors.com.au l W: www.casanoosainteriors.com.au
Casa Noosa
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Winter 2019
IN STYLE
BL ACK
white &
Monochrome doesn’t have to be cold. Warm up this classic style by mixing textures and neutral shades to keep that clean look. Add shells, creamy neutrals and illuminate it all with a stylish lamp to create an ultimate feeling of warmth.
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01. Hunt & Gather Black Cushion from Stitch Piece Loop, Noosa Junction, 5447 2760. 02. Hall stand in black from Style My Home, Noosaville, 5447 1972. 03. Hunt & Gather Black Throw; and 04. Hunt & Gather hand-beaded basket, both from Stitch Piece Loop, Noosa Junction, 5447 2760. 05. French handmade guinea fowl with certification from Isabella’s Fine & Antique Jewellery, Noosa Heads, 5449 2626. 06. Jones & Co black tile pocket planter; and 07. Have You Met Miss Jones Etch Nut Bowl from Stitch Piece Loop, Noosa Junction, 5447 2760.
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08. The Plaid pendant from The Light House Noosa, Noosaville , 5449 9991. 09. Assorted Noosa-themed art works from Tres Noosa, Noosa Junction, 0422 927 700. 10. Luxe black and white dining suite from Casa Noosa, Noosa Junction, 5447 3722. 11. Emily bedside table from Style My Home, Noosaville, 5447 1972. 12. Palm artwork from Casa Noosa, Noosa Junction, 5447 3722.
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HANDCRAFTED RECYCLED TIMBER FURNITURE AND JOINERY
Contact 0416 040 591
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www.holdfastdesigns.com.au
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Find us on Winter 2019
IN STYLE
Yes!...It’s the shop with sand on the floor
r e n i a t r ente
GOLDEN HANDMADE & COASTAL HOMEWARES
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FASHION & UNIQUE GIFTS
Add a pop of luxe to your home with luxurious gold and welcoming timbers. Quirky brass utensils will add character to your cheese board as you relax fireside with friends or indulge in some quality timber pieces to add warmth to your entertaining spaces.
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Shop 1a, 1 Arcadia Street Noosa Junction QLD 4567 www.tresnoosa.com IN Noosa Magazine
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IN STYLE
RESIDENTIAL & COMMERCIAL LIGHTING GARDEN LIGHTING | PENDANT LIGHTS LED LIGHTS | CEILING FANS INSTALLATIONS & REPAIRS 08
01. Reclaimed timber table from Revive Timber Designs, Doonan, 0410 323 365. 02. Brass crab; 03. Brass pineapple bottle opener; 04. Brass palm bottle opener; and 05. Brass feather cheese knife, all from Style My Home, Noosaville, 5447 1972. 06. The Beeswax Candle Co; and 07. Tinker by Print Ink Studios Messy Bay, both from Stitch Piece Loop, Noosa Junction, 5447 2760. 08. Timber side table from Casa Noosa, Noosa Junction, 5447 3722. 09. White and gold table lamp; and 10. Gold wall mount light, both from The Light House, Noosaville, 5449 9991.
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@light_house_noosa
@lighthousenoosa
Located 1/50 Gateway Drive, Noosaville Phone 07 5449 9991 www.thelighthousenoosa.com.au
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Winter 2019
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When the cold weather sets in, it’s time to hibernate and what better way to rest than in a glorious, warm bath scented with luxurious aromas. Sink in and let the cold weather pass you by before emerging in time for another beautiful Noosa spring.Â
bliss
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IN Noosa Magazine
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INSTYLE
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01. Bespoke bathroom designs by Timberart Designs, Kunda Park, 5477 1460. 02. Lily Vanity from Revive Timber Designs, Doonan, 0410 323 365 03. Salus organic salt body scrub; 04. Olie salt and sugar scrub; 05. Byron Bay Bath Bombs; and 06. Olieve & Olie body butter, all from Stitch Piece Loop, Noosa Junction, 5447 2760. 07. Wallawa bath bay infusion from National Hotel Supplies, Coolum, 1300 557 415. 08. Salus rose bath oil from Stitch Piece Loop, Noosa Junction, 5447 2760. 09. Salus cotton wash cloth from Stitch Piece Loop, Noosa Junction, 5447 2760. 10. Luxury bath towels from National Hotel Supplies, Coolum, 1300 557 415. 11. Salus soy candle from Stitch Piece Loop, Noosa Junction, 5447 2760. 12. The Hamptons soy scented candle from Style My Home, Noosaville, 5447 1972. 13. Assorted shells from Tres Noosa, Noosa Junction, 0422 927 700 .
CO NTE M P O R ARY DESIGNS
SUSTAI NAB LY SOU RCE D
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FINELY CRAFTED AND CUSTOMISED TO MEET YOUR NEEDS Custom Timber Furniture, Vanities, Benchtops, Island Benches, Bench Seats, Outdoor Lounges, Outdoor furniture.
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Contact Darrin at info@revivetimberdesigns.com.au or call 0410 323 365
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revivetimberdesigns.com.au
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Winter 2019
GARDENS DESIGNED FOR LIVING DESIGN • CONSTRUCTION • MAINTENANCE • RESTORATION EARTH CREATION LANDSCAPES | 5 Moonare Crescent, Noosa Heads QLD 4567 Australia Phone 0407 928 630 | Email stuart@earthcreationlandscapes.com.au www.earthcreationlandscapes.com.au
IN THE GARDEN
GO TROPICAL The expert design team at Earth Creation Landscapes are often inspired by the warm blue water, beaches, relaxation and lush tropical vegetation that are so much a part of our life on the Sunshine Coast. Living and holidaying in such a beautiful tropical retreat, it becomes easy to accept how naturally most of the plants work together.
TROPICAL
For Earth Creation Landscapes Designer David Wood, a rich mix of textures, vivid pops of colour and layers of green combine to form a peaceful mood.
DELIGHTS
“Plants with names such as Foxtail Palm; Bird of Paradise; Hibiscus and Frangipani all conjure visions and smells of garden paradise,” David said.
Pete Goodlet explores the key ingredients to good garden design while David Wood tells us how to go tropical.
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ardens are for living, loving and laughing. It’s the place where we gather with family and friends to celebrate big occasions, play with the family pet or to chat over a cuppa.
As gardens grow progressively smaller, we demand more of them. They are an extension of our living areas and in our beautiful Noosa subtropical climate we can use them year-round. The style of your garden should not only reflect the architectural qualities of your home, it must reflect your personality and enhance your lifestyle. It should be an extension of your personal style; and a mixture of your dreams and the more practical requirements of your space.
THE ESSENTIALS These days it’s not so much how does your garden grow, but more how does your garden flow. Is the transition from inside to outside smooth? A creative designer will create a space for everyone from toddlers to teens and even your mum, who just wants to sit back and observe you all over the rim of her rather generous gin and tonic.
THE LAYOUT It is time to optimise the layout. In smaller gardens it is important to make everything work for you. Retaining walls can be a great perching spot with the addition of a few cushions allowing you to sit more people without cluttering up the space with individual chairs. Add a few tea lights and a fire pit and suddenly you have an intimate spot to gather under the stars.
Photo provided by Earth Creation Landscapes
Alfresco areas should be as big and flexible as space and budget allows. With good lighting, a comfy seating area and a space for dining, this spot will rapidly become the most used room in your house. Don’t be afraid to mix it up a little with lamps, artworks, rugs, cushions and some lush potted greenery.
THE MATERIALS Here we look at paving, decking, gravel and lawn areas, each of these has their place in a modern garden. As much as we all love a lush green patch of lawn your hard surface areas will be used far more intensively. Therefore, the choice of the right hard surface becomes paramount. It is vital that the surface ties in with the internal flooring thus enhancing the flow between inside and out.
THE PLANTS When it comes to planting try to include varieties of your favourite plants and always find room for a lemon or lime tree… the aforementioned gin and tonic wouldn’t be the same without it. Before planting don’t forget to have a good look at your boundary fence. A well painted fence in the right colour will almost disappear, expanding your sense of space while bringing neighbouring greenery into your view. A well-designed garden will not only enhance your day-to-day living, it will change the way you live. It will draw you into it, and suddenly you’ll take a deep breath, drop your shoulders and relax. It will make you smile. 89
“Creating a tropical garden style that blends naturally with your garden space demands experience, passion and a knowledge of how to grow plants and what plants to select.” As specialist tropical and sub-tropical garden designers and construction experts, the Earth Creation Landscapes team thrives on building sensational gardens. These are the elements they believe make a garden great: Understand what a tropical garden is to you – different people have different ideas – some hate palms and busy gardens; some love the ‘jungle style’. Define your environment and soil type i.e sand clay; shade or full sun; windy or sheltered; dry or boggy. Be honest about how much maintenance time you have to spend on your garden. Improve your soil – tropical plants love highly organic soil. Combine well-built structures such as decking; natural paving, day beds, bold artworks and water features to compliment the lush planting design. Select plants that will work in your environment and satisfy your dreams of a tropical oasis. Just add water – if it was only that simple. Most tropical gardens love humidity and moisture. Watering your plants in dry times really does make a difference. At Earth Creation Landscapes, irrigation systems are designed by horticulturalists not plumbers. Employ a great team to install and maintain your plants. “We are blessed in South East Queensland with an abundance of rain and sunshine,” David said. “Make the most of it and find the right team to transform your space into a tropical paradise!” Winter 2019
IN SIGHT
We’re showing signs of a great agency.
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Knowledgeable and Passionate
We Have Gained a Friend
The Most Professional Agent
Adrian goes above and beyond when selling your property. His friendly, open, professional and honest style is second to none. We have had a fabulous selling experience with Adrian.
Unlike other people we have met in the real estate game in Noosa, Adrian is a breath of fresh air. No attitude, friendly, helpful and experienced. I have no hesitation in recommending Adrian and his staff at Reed & Co.
Without a doubt, Adrian is the best and most professional real estate agent in the Noosa region. He works hard for his clients and you can trust him and the Reed & Co team completely.
ASHLEY & CATHY 111 SHOREHAVEN DRIVE, NOOSA WATERS
VENDOR REVIEW:
DUNCAN & LESLEY 10 THE PROMONTORY, NOOSA WATERS
BUYER REVIEW:
VENDOR REVIEW: JUDI 69 SEAVIEW TERRACE, SUNSHINE BEACH
Contemporary | Collaborative | Competitive | Committed | Connected | Consistent reedandco.co IN Noosa Magazine
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IN SIGHT
Property Market Overview $1,130,000 126 Sales 17.1%
NOOSA HEADS
NOOSAVILLE
Source RPD May 2019 Total Market Sales Median House Price Sales 12 Months Median House Price Growth
DOONAN
SUNSHINE BEACH
$940,000 151 Sales 1.62%
$1,610,000 54 Sales 37.9%
SUNRISE BEACH
$880,000 77 Sales 10.14%
PEREGIAN BEACH
$886,500 80 Sales 14.39%
$950,000 84 Sales 10.47%
Noosa Surges On The most immediate change has come from the APRA with their proposal to loosen requirements around minimum interest rate serviceability, essentially increasing borrowing ability. The Morrison government has also promised further policy & investment supporting first home buyers. In comparison to the southern markets, Noosa & Brisbane appear to have come through the worst relatively unscathed should initial indicators be correct. Further positive forces at play for Noosa in 2019 are robust market drivers for the region underpinned by unprecedented economic investment with $20 billion in committed projects across key sectors of health, tourism & industry coupled with positive migration from southern markets. If the past is a predictor of the future, not buying in Noosa now will almost certainly mean that you will be paying significantly more in the future.
Over the past year there has been increasing uncertainty seen throughout the property sector. A downturn in property prices in Melbourne & Sydney has created a minor flow-on effect to the Noosa region with a decrease in volume of sales and longer days on market, ultimately levelling out capital growth over the last six to nine months. During the lead up to the election buyers and sellers became increasingly more fragile as the chance of a Labour victory appeared certain. Major policies suggested by the Labour Party such as reduced negative gearing tax benefits saw a withdrawal of investors from our marketplace, however following their defeat it is likely they will abandon those policies which appeared to have a hand in the recent election loss. Already, within weeks of the result, we are seeing a rise in the number of enquiries and inspection attendees highlighting the resurgence of confidence within the market. We do expect this to continue through the tail end of the year as flow on policies continue to build the case for property investment while several commentators are saying the Sydney market has already bottomed out and will begin to build once more.
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Adrian Reed Founder – Principal 0409 446 955 adrian@reedandco.co Winter 2019
INTHE GUT
INSIGHT
I
have been wondering how much, if at all, I should trust my intuition.
Should we follow our intuition all of the time, some of the time or not at all? In fact, does intuition even exist and if so how do we understand if it is a sage guide to behaviour and action? We often talk about following our “gut instinct” or even some ethereal “feeling” about a person or situation. Essentially, intuition involves bypassing the hard, logical, analytical thinking process which the brain excels at for “something” which is supposed to deliver rapid, high quality decisions and implies a form of unconscious wisdom at play. Defies logic? An immediate connection with someone is an example of intuition. Understanding that a proposition is a good deal without rigorous scrutiny would be another. So would involuntary feelings of trust or distrust about a person who we have only just met. Steve Jobs said: “Intuition is a very powerful thing, more powerful than the intellect”. He also said: “Have the courage to follow your heart and intuition. Everything else is secondary”. A pretty strong endorsement for intuition. He was obviously a fan. As with most areas of human behaviour there is a body of research that is building in and around the topic of intuition. Neuroscientists and psychologists are interested in identifying and measuring intuition with some studies finding that intuition actually exists. That is always a good start. I remember the sensation and publicity in the mid-2000s around the book: Blink, The Power of Thinking Without Thinking by Malcolm Gladwell. I admit to not having read the book but do recall as a stand-out revelation the contention that spontaneous decisions are often as good as, or better than, carefully planned and considered ones, hence the title Blink (Wikipedia). According to Wikipedia the book “presents in popular science format research from psychology and behavioural economics on the adaptive unconscious: mental
IN Noosa Magazine
GO WITH THE GUT? FLEXING THE INTUITION MUSCLE PAUL BIRD PONDERS THE INS AND OUTS OF INTUITION. processes that work rapidly and automatically from relatively little information.” I have always taken some pride in my ability to “suss out” a person fairly quickly. I claim no superior innate ability in this area but put this down to my early career years as a journalist where one is exposed to all manner of people saying all manner of things for all manner of reasons. Exposure to the kaleidoscope of humanity helps in developing a sense of what people might be like, what they are “on about” and whether to take them at face value. If intuition is a form of wisdom then journalism was a type of intuition training in my case. This experience supports claims that we can hone the efficacy of intuition with practice. A quick online search turns up a myriad of recommendations when it comes to flexing one’s intuition muscle. I think one obvious way is to develop the practice of observation. We are often so caught up in our mind, endlessly and repetitively focussing on our own concerns that we fail to actually pay attention to what is going on around us. This is certainly an aspect of mindfulness which might assist us to improve our intuitive ability by allowing us to pick up on the nuances and small “tips” which are available to us when making decisions or coming to conclusions. Observation becomes a form of learning, informing our unconscious. Gut instinct implies some form of emotional response, a physical sensation. In my experience it mostly signals “danger, danger – be careful”. It is often associated with saying “no”, or negative reactions. The question here is whether gut instinct is just 92
another description for fear. If so, it might be robbing us of exciting and valuable experiences – in other words, poor decisions. The ability to tap into intuition’s “Yes” moments might need to be developed. Courage can play a part. It sometimes feels that following our intuition almost involves a “leap of faith” in trusting ourselves. When it comes to intuition then, the ability to discern the difference between fast wisdom and reactive fear could be crucial to good decision-making. Equally, might intuition be confused with optimism or tendencies to overconfidence and risk-taking? There is another aspect to this matter also worth considering. When subsequent events show that our intuitive call was an example of poor decision-making or a complete misjudgement, we may exhibit a tendency to go in to bat for our intuition. If we are an intuition fan we can invent arguments which support the original intuitive decision, despite evidence that we were wrong to react in a certain way. This could simply be our optimism bias, which I have previously written about, or an ego-saving turn of a “blind eye”. Our interpretation of the success or failure of previous intuitive calls could be another form of self-delusion designed to make our decisions “right” most of the time. Whatever your view of your intuitive power it seems that a well-developed intuition can bring benefits. So is it time for you to commit to some gut (instinct) building, some intuition muscle training? Paul Bird is Publisher and Director of IN Noosa Magazine. He left a successful career spanning almost 35 years in the media and corporate communications industries in 2012 to pursue, among other things, roles as an Independent Director and Corporate Advisor in the profitfor-purpose charity and business sectors. A self-confessed Noosa tragic he has been a regular visitor and sometimes “resident” during the past 25 years.
IN STYLE
Serenity Now The latest stage of Settler’s Cove is well underway with limited opportunity for locals to live the resort-style life as Deb Caruso discovers.
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All residences are three-bedroom, two-car with resort-style facilities, exclusive jetty access to Noosa River; and located in a quiet environment; yet close to business and tourist districts with walking paths to the Noosa River and The J entertainment precinct.
remember first touring Settler’s Cove more than ten years ago as the Editor of a weekly lifestyle publication and thinking how refreshing it was to see so much thought given to the local environment and connectivity to the river, as well as drooling over the design and functionality of the house-sized apartments and resort-style facilities.
Dane said sales in Settler’s Cove had been strong with a high proportion of buyers coming from the local area and appreciating the luxury of time that buying off the plan offered.
Fast forward a decade and while the media landscape keeps changing, Settler’s Cove is still here quietly adding new stages to the $400 million project. Nestled in a quiet cul-de-sac aptly-named Serenity Close, and with direct access to Noosa River and within walking distance of Hastings Street and the emerging precinct of Noosa Junction, it’s no wonder the project has seen strong interest in its latest offering, Lumina Residences.
“Lumina Residences will build on the previous stage with its design aspects, the latest fixtures and fittings and the advantages of being part of an exclusive enclave,” he said. “Resale figures from earlier stages provide a strong return and there is a strong sense of community amongst the owners of each stage. “Our residents tend to lead an active lifestyle and still want the space and accessibility to Noosa hot spots but in a quiet location,” he said.
The fourth stage in the project repeats the winning formula of providing stunning apartments with beautiful views and surrounded by the natural environment and resort-style facilities. Created by privately-owned Cape Bouvard Developments Pty Ltd, Settler’s Cove has been part of the Noosa community for eleven years with more than 70 apartments already completed in previous stages.
“They are seeking to improve their lifestyle while simplifying their lives by minimising yard and pool maintenance. Settler’s Cove offers all the benefits of resort-style facilities in a central location while being surrounded by nature.”
Sales and Marketing Manager Dane Larcombe said the demand for residences had been consistently strong.
The project sits on 36 hectares overlooking Noosa River surrounded by lush vegetation with half of the site provided back to Council as a Conservation-protected zone.
“Earlier stages of Settler’s Cove sold out and are now enjoying strong resale figures,” he said. “With new developments in Noosa so tightly held and a location like no other, the release of Lumina Residences has seen an immediate response from buyers with five apartments already under contract.”
Construction of the first stage of Lumina Residences is expected to be finalised in 2020 with the overall project aiming for completion in three-to-four years. But you had better be quick to secure your slice of serenity before the secret gets out!
“Settler’s Cove offers all the benefits of resort-style facilities in a central location while being surrounded by nature.”
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Winter 2019
IN COORAN
amongst the trees Nestled between three mountains is the creative community of Cooran and for the tenth year, the main street is about to come alive with brilliant art works. Jolene Ogle finds out what to expect at the Tall Trees Art Exhibition.
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uoyed by a supportive sense of generosity and creativity, Cooran is the hinterland’s best kept secret. If you haven’t discovered this cool and funky gem, then there is no better time to head to the hinterland than this July when the charming town will become a giant, interactive art gallery. From a grassroots need for sharing their creative journey with others, an art group was formed. Tall Trees Art Inc. has been going strong for more than a decade with committed volunteers and artists helping bring the quiet main street alive with creative inspiration once a year. The 2019 Tall Trees Art Exhibition is happening from 5-7 July with art-lovers and the curious able to meander along the main street taking inspiration from more than 90 local artists in almost 20 locations. IN Noosa Magazine
CLOCKWISE FROM TOP LEFT: The Yellow Door; Tall Trees artist's Damien Kamholtz, detail of a current work in progress using found ochres; Tall Trees artist's Cathy Ryan; Kilagi Nielsen PNG weaving master.
The exhibition started as a small festival in the local hall and now a huge range of paintings, drawings and other creative artworks in both 2D and 3D will be showcased. Exhibition curators have taken full advantage of the quirky and charming buildings that line the main street, using them as an interesting backdrop for the many and varied works. Throughout the weekend you will be able to discover works down alleyways, hung against colourful walls and in gardens, shops, houses and community spaces. Organiser Mia Hacker said the exhibition was all about local businesses supporting artists and artists supporting local business. “We are local people loving our creative 94
flair for expression and reason for sharing and coming together,” she said. “Our exhibition is fully curated and a lot of thought and planning goes into the final presentation of works that provide an adventure for people to explore as they immerse themselves in all that makes Tall Trees Art Exhibition awesome!” Opening Night for Tall Trees Art Exhibition will be held on Friday 5 July at the delightful Hinterland Restaurant Cooran (a Slow Food Snail of Approval recipient for its commitment to local produce) from 6pm and will launch into a weekend of unique local art on show throughout this beautiful hinterland town. If you haven’t visited Cooran before or if it’s been a while, this is the perfect chance to explore an amazing town only moments from Noosa.
IN COORAN
JIM MARTIN Jim Martin's rapidly evolving style speaks of the flow of place and the desire to see beyond what initially meets the eye. An education in ecology has set the tone for works that capture the interconnectedness of the natural world. Being largely self-taught, and accustomed to the pitfalls of experimentation, his images reflect the exciting process of discovery that an artists’ formative years are. Jim was a finalist in the 2017 Queensland Young Artist Awards and has had work hung in group exhibitions in New South Wales and Tasmania. Kunyani is the start of an exploration of landscapes that call us to listen and learn. A combination of bold acrylic strokes and intricate layering has been used to convey the fluidity and cyclical nature of experiences of this landscape.
feature artists
These are just some of the amazing local artists to be discovered as part of Tall Trees! For a full list of artists and events visit: www.talltreesart.com
LEW BRENNAN Lew’s art is a reflection of the landscape and the people that surround his everyday – it captures surviving, breathing and observing the rural life. An active and prolific artist, his art reflects the landscape and the people and is held in collections throughout Australia and internationally. Painting and drawing from the day he could hold a pencil and selling art by the time he was a teenager, Lew works in oils and charcoal with a passionate commitment to themes and scenes, and the people and animals that make up the art and soul of country life.
Bendigo Bank Meet the Artists Opening Night Friday 5 July, 6pm
DAMIEN KAMHOLTZ Damien Kamholtz is a multidisciplinary artist who has developed a unique process of layering drawing and painting techniques that explore stories within stories, differing perspectives and hidden narratives. A single painting by Damien may contain up to 20 layers of imagery.
Everyone is welcome! The event starts at the Hinterland Restaurant before moving onto a sneak peek of artworks at the Cooran Hall www.talltreesart.com
JANDAMARRA CADD Yorta Yorta and Dja Dja Warung descendent, Jandamarra is an inspirational man with many stories to tell. With his vibrant and expressive portraitures, Jandamarra’s work is emotive, insightful and a powerful medium to bridge the storytelling divide between Aboriginal and mainstream Australia.
Damien is interested in a metaphoric and poetic visual language that speaks to the emotions rather than the intellect. Deciphering his paintings is an experience of tragic beauty. For the past five years Damien has been working with senior indigenous artists in Kakadu and remote western Arnhem Land in Northern Territory and for the first time at Tall Trees Art Exhibition he will share how this experience is influencing his practice now.
Michelle Kurth: A dialogue with colour
MICHELLE KURTH Michelle has been busy for the past year working on her work A Dialogue With Colour 2:365, a follow-on from her first exhibition A Dialogue With Colour in 2017. Every day for a year, Michelle has woven a 5cm square. The culmination of the pieces will form her exhibition and become a comment on the connection between wellbeing and art. For Michelle, the practice was never about creating a masterpiece but started as a commitment to herself to express her thoughts and emotions through weaving. 95
For Jandamarra, paintings that focus on the human condition have been a way to seek a peaceful voice for unity. He uses a variety of styles and mediums blended with a traditional Aboriginal art technique and his own signature contemporary portraiture to create his unique works. Jandamarra has not only been a finalist in every major Portrait Art Prize in Australia but is also in very high demand as an inspirational speaker and ambassador. His latest painting of Olympic gold medallist and former politician Nova Peris (pictured) was recently entered into the Archibald Prize. WINTER 2019
Take a road trip to see 76 artists
INTHE STUDIO
Lew Brennan Rowley Drysdale
take a look
inside
Trevor Purvis
If you have ever wondered what happens inside an artist’s sanctuary, Jolene Ogle finds out how you can take a sneak peek inside some of Noosa’s most unique studios.
Jo Cook
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oosa Open Studios is back for another year, allowing art-lovers and the naturally nosey to look inside some of the region’s best home studios and creative spaces. From creative nooks to expansive studios and everything in between, Noosa Open Studios throws open the doors of local artists’ havens. Noosa Open Studios was first held in 2015, created by the Noosa Arts and Crafts Association at Wallace House in Noosaville to encourage the community to engage
with local art. This year, more than 70 artists are taking part along with six galleries in a program that stretches over two big weekends starting 16 August and running until 25 August. Last year, more than 8,000 visitors took part in the art trail with even more people expected to dive into this year’s event. The art trail takes participants along a creative journey covering all mediums from painters to ceramicists, photography, sculpture, textiles and even paper lanterns. New additions to this year’s trail include a unique metal artisan who creates bespoke knives and an exhibition at the iconic Halse Lodge in Noosa Heads that will showcase the creative works of emerging local artists who don’t have their own studio. A host of workshops will allow you to learn new skills and truly immerse yourself in this unique event.
Event organisers are excited to announce the addition of renowned, prolific British pop artist Peter Phillips. With a colourful career spanning more than six decades, Peter has an internationally recognised record of exceptional achievement in the arts. Peter has recently opened his impressive purpose-built studio in Tinbeerwah and will be a part of this year’s Noosa Open Studios trail. Peter’s addition to the event is a big coup for festival organisers who say his inclusion endorses the growing popularity of the art trail (See page 42). This year, distinctive and colourful flags will mark each studio and gallery space so it will be easy for art-lovers to find new studios to explore and spectacular art works to digest. Studio guides will be available from mid-July to help guide first timers and return visitors around the expansive Noosa region. Copies can be requested online at www.noosaopenstudios.com.au
Peter Phillips
Saren Dobkins
Yanni van Zijl
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Last year, IN Noosa Magazine featured the exclusive Noosa Open Studios guide within the magazine. We were so inspired by the beautiful studio spaces of Noosa artists that we returned to photograph our fashion pages in a handful of stunning studio spaces. A special thank you to the artists who kindly allowed us to capture their light-filled, cosy and inspirational spaces: Amy Clarke, Lew Brennan, Bronwyn Innes and Carol Watkins. Turn to page 54 to see the gorgeous images and local fashions. Winter 2019
IN THE ARTS
FRAYED AT Noosa Regional Gallery plays host to a major travelling exhibition that pulls at the threads of our social fabric, tells Gallery Director, Michael Brennan.
the edges
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t’s the colours and the textures of the materials that hit you before the slogans woven through these impressive works. Raquel Ormella’s provocative exhibition at Noosa Regional Gallery gathers together flags and banners alongside works constructed from found fabrics and intricate embroidery to unpick the nationalistic assumptions and cultural values wrapped up in the emblems of our country, the headlines of our daily papers and the mythology of our national identity. A banner crafted from dazzling golden hessian sits across the gallery from a work using the instantly recognisable blue, white and red of the Australian flag. Irregularly shaped quilts patch-worked together from hi-vis fabrics and deconstructed workers’ uniforms are dotted elsewhere around the exhibition space, their reflective material catching the light in ways not typical of works of art. Threaded between these familiar materials are words and phrases so commonly uttered in our social discourse that they have become more than their literal readings – their original meaning IN Noosa Magazine
Raquel Ormella, Poetic possibility #1 2012, reworked flag, cotton, metal, 200 x 240 cm, Campbelltown City Council Collection, © the artist.
now subsumed by a spirited interpretation that goes to the core of how we see ourselves and the ‘lucky country’ we call home. Ormella’s exhibition is titled, I Hope You Get This. The phrase itself reads like a line from a letter or postcard to someone we may have lost touch with – someone we were once close with and now, with a heavy heart, wish was still a presence in our lives. Like many of the expressions in Ormella’s works, however, there’s more than one possible reading of this line of text and there is a sense that the relatively modestscaled work that this turn of phrase comes 98
Raquel Ormella in front of Wealth for Toil #1 2014, nylon, acrylic and glitter on hessian, 325 x 260 cm, QUT Art Collection. Purchased 2017, © the artist.
from is a plea for understanding – the ‘get this’ being a reference to taking hold of an idea as much as receiving the thing it’s delivered on. Either way, the sentiment is arguably directed at us all – citizens of Australia and contributors to our collective culture. Ormella’s work is not overtly critical, but rather hints at a loss, or perhaps an unrealised potential. The slogans on her work are known to us all. They affirm an ‘Australian Way’ and a ‘Great Aussie Dream’ – the kind of statements that politicians throw around in the lead up to elections – yet the materials that she so skilfully crafts them from are dissolving before our very eyes. Threads hang loose from banners, en masse. The stars have been extracted from our national flag, now dangling below it amid a larger constellation. Each of these works reveal to us how fragile the adages are that form such an integral part of our national identity and collective psyche. They are ideas and attitudes that are core to how we see ourselves as a nation. But start to pull at a loose thread and the whole thing threatens to come undone. I hope you get this: Raquel Ormella, is a NETS Victoria and Shepparton Art Museum touring exhibition. It will be on show at Noosa Regional Gallery from 21 June to 28 July.
IN SPIRING
AVANT GARDE &
A
alive!
Heads will turn as some of Noosa’s leading creatives join forces to present an avant-garde immersion of hair, art, fashion & food.
s part of NOOSA alive! Morphe Noosa makes its beguiling debut on the Sunshine Coast and it will be like nothing you’ve seen before!
Featuring stunning creations from the region’s best hair and makeup stylists, as well as outrageous fashion and costume design, this thought-provoking event will be set against a backdrop of compelling, activist-inspired artworks by one of Australia’s leading contemporary artists, Raquel Ormella. The event is the brainchild of Friends of Noosa Regional Gallery and IN Noosa Magazine with local creatives answering the call to flex their creative muscles and tap into their wildest dreams – and raise funds for the Gallery at the same time. IN Noosa Fashion Editor and Creative Director of Morphe Noosa, Carlie Wacker said she had always wanted to be part of the theatre; the drama and interactive escapism that is the performing arts. “I have always wanted to curate a show where I could step right into the fantasy world and be swept up in all the colour and crazy, the weird and the wacky. “Guests will be transported into an alternate reality where everything feels so fancy and fictional. Eyes will turn in every direction to see, hear and taste what comes next.” See collections by the cream of Noosa’s creative crop including: Smyths Inc Madame Melanie Adrienne Reid with Surrender Dorothy Sunshine Beach State High School with Photo Finish Makeup
Visions of Australia
Runway creations will be presented along with creative canapés by Wild Forage Australia and French wines amidst a sea of innovative artworks and inspired music from a live DJ. Don’t miss this inspiring night to remember! If you’re a creative craving the opportunity to be part of something amazing, email Carlie NOW to see if an opportunity is still open for you to be part of a Noosa first! fashion@innoosamagazine.com.au MORPHE NOOSA, Saturday 27 July, 5:30pm Noosa Regional Gallery, Riverside at Tewantin
Riverside, 9 Pelican Street, Tewantin Q 4565 07 5329 6145 www.noosaregionalgallery.com.au
TICKETS: $95 General Admission / $125 VIP seated Tickets include canapés, drinks, runway parade, VIP goodie bag (for VIP tickets) and art showcase. Purchase tickets via www.noosaalive.com.au 99
Winter 2019
IN THE ARTS
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CLOCKWISE FROM FAR LEFT: Adorn your table with handcrafted ceramics. This set is by local ceramicist Kay Wright; Some of the handmade pieces by ceramicist Fiona Cuthbert O’Meara; Custom jewellery pieces by Caedmon Johnson; Special pieces on show at The Artisan Store, Cooroy Butter Factory Arts Centre; Unique, locally made jewellery pieces by Decco Angel. (Photo by @giselleimages)
artisan loves
ucked away in the Butter Factory Arts Centre (BFAC) in Cooroy is the region’s most beautiful, undiscovered gem, the Artisan Store. Stocked and staffed by local artisans, every piece in this artistic haven is made by hand by someone who lives within the Sunshine Coast community. Butter Factory coordinator Alicia Sharples says the store offers a chance for the community to meet the makers behind the incredible array of gifts, homewares and bespoke jewellery pieces. “The Artisan Store is a unique opportunity to come in and actually chat to the person who made the gift you are about to give to someone you love,” she explains. “Where else can you do that? This space is like a permanent artisan market and you can’t beat that. It’s a refreshing experience to know you are supporting local artists and the local community.” For local award-winning ceramicist Fiona Cuthbert O’Meara, stocking her works in the Artisan Store has led to collaborations with other artisans and helped her transition from the Artisan Store to the Gallery. Fiona’s exhibition Shaped by Nature has been created in collaboration with oil painter Alan Pirie and will show at the BFAC from Saturday 22 June with an opening party from 4pm. “Being a part of the Artisan Store was a real life opportunity to connect with my art, to community, and to a way of generating income from my practice,” she says. Fiona also teaches the BFAC wheel throwing pottery classes, allowing locals and visitors to create their own handcrafted piece for their home or as a gift for someone special. IN Noosa Magazine
When it comes to gift giving, mass-produced, plastic pieces don’t cut it anymore. Our appetite for handmade, locally sourced products is becoming insatiable and artisans in Noosa and beyond are happy to oblige.
The ongoing support of BFAC staff and volunteers has aided personal and professional growth of not just Fiona but many of the artisans who find the Artisan Store at Butter Factory Arts Centre a hub for likeminded creative community. Fellow artisan and local jeweller Gerhard Herbst has also stocked his wares in the Artisan Store. It was here the BFAC staff spotted his works and encouraged him to enter the local art prize at Caloundra Regional gallery where he won the 3D prize and is now planning his solo show at Noosa Regional Gallery. The Artisan Store is more than a place to find unique and bespoke giftwares, it’s also a place for artists to launch their practice, thrive and grow their own business. “From here, so many artists can grow their businesses to be sold online and at other markets. It’s great to see them move from small-time to a successful business sharing their amazing products with the community,” Alicia says. Caroline Carruthers of Decco Angel said the Artisan Store has helped her grow her unique jewellery range. 100
“The Artisan Store is a fabulous place where I can showcase my work, meet customers and gain the support and inspiration from the wonderful staff and artisans I share the space with,” she says. “By being part of the BFAC community, my business has gained exposure to not only the local community, but visitors from Australia and overseas.” The Artisan Store offers a wide and varying range of works and pieces perfect for gifts or as something special to adorn yourself or your home. From custom ceramic jewellery to environmentally-inspired homewares, bespoke solid silver bangles and locally made candles, there is something for every taste in the Artisan Store. The impressive range changes regularly with new pieces often added to the shelves so you can return again and again to see new styles, pieces and art works. The Artisan Store Tuesday to Sunday 10am – 3pm 11a Maple Street, Cooroy
IN THE ARTS
ARTS RADAR Where better to hibernate this winter than in one of Noosa’s inspiring art galleries.
NOOSA REGIONAL GALLERY
LIFE ABOVE AND BELOW THE WATER
21 JUNE – 28 JULY I HOPE YOU GET THIS, RAQUEL ORMELLA
Rod McArter explores the peace and tranquility provided by the ocean and river. It is both exciting and calming, soliciting a sense of independence and the satisfaction of being cut off from the outside dramas of a wider world.
Enjoy new and recent works by one of Australia’s leading contemporary artists, Rachel Ormella. Raquel’s mixed media and textile works focus on issues such as social and environmental activism, human and animal relationships, nationalism and national identity.
TED BARRACLOUGH Local artist Ted Barraclough grew up in the bush where he whittled and carved as a boy. He now continues his interest in birdwatching and carving, paying homage to some of Australia’s most beautiful native birds through his present art form.
2 AUGUST – 8 SEPTEMBER USE Use is a new exhibition of contemporary jewellery and small objects, exploring the impact of ‘tools’ in artisan practice, developed by the Jewellers and Metalsmiths Group of Queensland.
WEAR 2 FROM HERE Wear 2 from Here explores the process and linage of choice through the medium of contemporary jewellery. Sunshine Coast jeweller Gerhard Herbst explores the role and definition of contemporary jewellery into the future. 9 Pelican Street, Tewantin Ph 5329 6145 noosaregionalgallery.com.au
COOROY BUTTER FACTORY ARTS CENTRE UNTIL 18 JUNE CONVERSATIONS BETWEEN INTERNAL LANDSCAPES Margaret Builder believes that labelling shapes stops you from seeing. Her abstract work is the whole collection of shapes, it is a whole being, living. Margaret’s works are a language you don’t know and they somehow express to you an experience that is new.
21 JUNE – 23 JULY HEAR MY VOICE Due to coincide with NAIDOC week and with ambassador and exhibiting artist Jandamarra Cadd alongside Paul Calcott and Lyndon Davis, this exhibition is about showcasing established and emerging First Nation artists residing on Gubbi Gubbi, Kabi Kabi Country.
SHAPED BY NATURE With works in oil by Lyn McRae, finalist Alan Pirie and ceramics by Taste of Art, Noosa's 3D prize winner Fiona Cuthbert O-Meara, Shaped by Nature will explore how the artists constantly learn from the stillness and irregularity of nature.
A CLASS ACT This exhibition showcases the work of nine of Michael Winters’ students who have attended the McGregor Summer School. Michael noted over the past few years that the work produced was of such high quality it deserved to be exhibited. This exhibition showcases the best of the class work. 11a Maple Street, Cooroy Ph 5442 6665 butterfactoryartscentre.com.au
POMONA RAILWAY STATION GALLERY UNTIL 25 JUNE PASTEL POWER BY ANNE YANG Local artist Anne loves to capture life from both indoors and outdoors in her signature impressionistic realism. Having won awards for her works, Anne loves to express her love of beauty through this soft and serene medium. 10 Station Street, Pomona Ph 5485 2950 Pomonagallery.com
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Winter 2019
INEDUCATION technology like kids do today and parents certainly learnt differently back when they were at school. This is making it hard for parents to translate that into effective help for their kids. “At Kip McGrath, we team students with a single tutor who can help them fill in learning gaps so that students are able to independently cope with class work and homework. They grow in confidence as they experience success and benefit through incidental learning as they listen and observe others being tutored.”
HELP IS AT HAND! Kids today are more overwhelmed and under-supported than ever before with technology continually demanding their attention and increasing stress on the education system. Jolene Ogle discovers help is at hand.
W
hen I was at school almost 20-years-ago, it was a completely different world.
I had a teacher who liked to send us outside to hug trees if we talked too much (which I often did) and a teacher who would flick us on the back of the head if we pronounced our Indonesian incorrectly. Homework wasn’t important and we certainly didn’t get in trouble if it wasn’t handed in because the teacher probably forgot they had assigned it anyway. Today, kids are facing an increasing amount of pressure to perform and when it comes to homework, many of us parents struggle to help. We learnt differently
and technology certainly wasn’t a large part of our curriculum so we are often left feeling a bit clueless. Kip McGrath Education Centre Director Rita Krause says it’s a common problem for parents but tutoring is helping bridge the gap between modern and traditional teaching – and providing confidence for both students and their parents. Rita says the added bonus of one less battle after school is also making tutoring an attractive option for parents. “Tutoring helps boost confidence and skills so getting your kids to do their homework means one less fight,” she says. “Not every parent grew up with
Rita said tutoring allows students to learn at their own pace and work on their weaknesses in a group environment where they can also feel safe and comfortable. “A tutoring environment eliminates the pressure of the classroom. There is no feeling of being perceived as ‘dumb’. Everyone is here because they want to learn and that alone helps them feel more confident,” she says. “Kids can feel supported and in control of their learning and that makes a huge difference to their love of learning. We offer tutoring for primary and high school students in an 80-minute session that mixes technology with good old-fashioned pen and paper.” Rita said students can enter tutoring at any point in their school lives. “We provide services for kids from prep to grade ten,” she said. “Often it’s the earlier, the better; sometimes it’s not until high school that extra support is needed. “Depending on the child’s needs, we combine online learning systems which the student can do independently with the one-on-one support of a trained tutor.
Give your child the extra support they need. Foster a love of learning, build confIdence and celebrate success with our proven program! Call Director Rita Krause for a FREE assessment on 5447 4531
Professional Tutoring | Maths & English | Prep-year 10
CONFIDENCE. LEARNING. SUCCESS. Noosa Fair Shopping Centre 3 Lanyana Way Noosa Heads Email: noosa@kipmcgrath.com.au PEREGIAN SPRINGS. OPENING SOON!
IN Noosa Magazine
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INTOUCH “A huge part of our technique is mixing a reward system with plenty of praise and support from teaching staff and other students - plus lots of pats with our resident dog, Bonnie.”
01. Ravensburger An Evening In Paris 1000pc Puzzle 02. BRIO Stacking Clown 03. Kruselings Joy Doll Deluxe 04. Kapla Planks Red & Orange 40pc Set 05. Candylab Surfman Retro Car. 06. Orchard Toys Cheeky Monkey Game 07.Orchard Toys Counting Mountain Game.
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Rita shares her top tips to help build your children’s passion for learning: Reward success – Everything from a high-five to stickers will help encourage your child to want to succeed. Rewarding and acknowledging their achievements will build confidence and reinforce their new skill.
ALL AVAILABLE FROM: Rainbow Fun, Noosa Junction. www.rainbowfun.com.au
Praise – Along with rewards, praise is a great way to encourage your child to learn. They will want to achieve more and learn more when they know they are on the right path.
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Tap into their passions – Does your child love singing and dancing? Maybe you can learn a new song that reinforces a new subject or maybe your child is passionate about nature? You can take learning outside and use sticks and flowers to help with maths. Do they love Lego or cars? Use those to help with maths equations. Get a support team – Working with a trained tutor is a great way to build your child’s confidence and help them grow a love of learning. Once they feel comfortable and supported, it makes it easier to take on new lessons and learning. A tutor can help focus in on particular weaknesses and help build those up to strengths. A great tutor works in with the student’s teacher to provide a well-rounded support team.
child 's play
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Offline entertainment for your loveable offspring.
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Creative play for growing minds
TOYS GAMES PUZZLES GIFTS Specialists in Educational Toys Shop 2, 16 Sunshine Beach Road Noosa Heads Store: 0456 239 966 Email: info@rainbowfun.com.au
www.rainbowfun.com.au 103
Winter 2019
IN THE CAR
s e h c o Po
TRAVELLING
There’s nothing quite like feeling the sun on your face and the wind in your fur as you barrel along the coastline on a road trip; ah! It’s a dog’s life as Jolene Ogle discovers.
Enzo the Travel Dog | www.enzotraveld og.com.au
F
or many of us, a holiday is no fun without our furry friends by our side.
Two pups heralding from Noosa are busy travelling the back roads of Australia and blogging about their adventures as they dodge crocodiles, meet new friends and watch the sun set over the ocean. Sky and Enzo are setting the example of how to travel with your pooch with their owners capturing their journey and sharing travel tips with fellow animal lovers.
Sky, now two, had to be toilet trained in just one week and has since learned a swag of tricks, including paddle boarding. Sky and her owners have seen 28 “big” landmarks since starting their adventure. The Big Pelican here in Noosa was the first, followed by other favourites such as the Larry the Lobster and the Big Mango. On her travels, Sky has dodged crocodiles, worn a muzzle to avoid eating wild dog bait and very nearly sent the caravan down a mountain range. “While in Tasmania, it poured down rain for four days straight and as we were not able to exercise Sky over this time, she protested by chewing the metal brake cable of the caravan,” Renee recalls. “We were heading down the mountain range and the van was pulling to one side. We pulled over and discovered what had happened! Lucky, we had the tools to fix it!”
@thebluewheeler
Sky
While scrolling through Gumtree, Renee stumbled across an advertisement for Sky. Won over by her cute smile, Renee and Bernie couldn’t resist the adorable puppy. When she was just six-months-old, the couple decided to hit the road and take Sky with them. “We believe that a dog is a commitment for life. She is our fur baby, so we had no choice but to take her,” Renee says. “Some of the pros to taking her was for security and forcing us to exercise every day. It also gave us a routine.” IN Noosa Magazine
Cruising the Cataract Gorge in Launc eston
A plan was hatched to sell up in NSW and relocate to Peregian Beach, from where Ian and Georgia hoped to spend at least six months travelling. There was just a house sale, relocation, sourcing a suitable vehicle and some puppy training to be organised first! “The test trip was from Geelong to the South Australian border along the Great Ocean Road,” Ian recalls.
Searching for pet-friendly places to stay has seen Renee and Bernie travel to places they wouldn’t have thought to visit.
“We decided to create ‘Enzotraveldog’ as a blog written in Enzo’s voice. The first three weeks went remarkably well, despite the blogging being a somewhat naïve leap.”
“Some of our favourite stays were at Showgrounds or paddocks at the back of a country pub,” Renee said.
Enzo’s blog - www.enzotraveldog.com.au - is now packed with stories of his travels as they make their way around Australia.
“We stayed at a number of cattle stations and came to the conclusion that Sky is the world’s worst cattle dog. She was scared of the cows and even petrified of the statue cows in Kiama and Margaret River.”
Since the first test trip, Enzo has travelled Tasmania and most of southeast Queensland with Ian and Georgia ready to plan longer trips.
Enzo Born on a dairy farm in 2016, Enzo won over owners Ian and Georgia the very first time they met. Enzo was scooped up and soon introduced to camping, swimming and the beach by his active owners. 104
When out on the road, Ian says he is amazed at how many other people are travelling with their dogs. “Admittedly we only stayed in dogfriendly caravan parks and campsites, but there’s a lot of dogs ‘on the road’,” Ian says. “There are Facebook groups dedicated to travelling with dogs. It’s a thriving subculture! Many of the restaurants and pubs
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were dog-friendly and Enzo even got to walk around a couple of art galleries.”
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Six months into their adventures, the van is ready to go off-grid and the trio are planning to travel anti-clockwise around Australia. “The positives of travelling with a dog far outweigh the negatives,” Ian says. “Exploring places on foot while walking your dog is a great way to see Australia up close. Having a dog with you also reduces the temptation to drive too far in one session. “It is all about seeing places rather than highways, after all.”
Smart Pups
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Photos by Katja Anton
TOP TIPS FOR TRAVELLING WITH PETS
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- Allow a budget for emergency vet bills. - Ensure vaccinations, worming and tick treatments are up to date.
Spoil your favourite pet with these Peticular goodies!
- Ask your vet to help put an emergency kit together. - Plan your travels as some pet-friendly caravan parks don’t allow pets during peak periods like school holidays. Sky and her owners travelled inland during these times and stayed at outback pubs and small town showgrounds. - There are some great apps to help find pet-friendly accommodation such as Wikki Camps and Mad Paws; even local Visitor Information Centres can help you find dog sitters while you are exploring.
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06 07 1. Huskimo Chunky Knit Dog Jumper in Mustard & Aurora 2. DOOG Walkie Pouch, Pink & Green Teardrop 3. Dog Diggin Designs Plush Dog Toy, Captain Muttgan Rum 4. Snugglerz Dog Toy, Charlotte The Unicorn 5. PABLO Tie Up Bandana in Leopard 6. FuzzYard No Probllama Wrap Vest 7. Indie Boho Pet Blanket, Cactus Fusion 8. Dog Diggin Designs Plush Toy, Cartiarf Bone Opposite Page: Ralph wears FuzzYard Super Size Me Pyjamas ALL AVAILABLE FROM Peticular, Peregian Beach. Phone 5471 3418. www.peticular.com.au
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DOG + CAT OUTFITTERS | FOOD & TOYS | GIFTS & HOMEWARES
FOR PARTICULAR PET PEOPLE 105
07 5471 3418 WE SHIP AUSTRALIA-WIDE & INTERNATIONALLY Winter 2019
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The Noosa region was declared a Biosphere Reverve by UNESCO in 2007. Adjacent is the Great Sandy Biosphere the world’s only two adjoining biospheres.
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The Noosa Biosphere Reserve is home to 2346 species of plants and over 700 species of native animals - at least 49 of these are internationally significant.
44% of all Australia’s birdlife diversity resides within the Noosa Biosphere.
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Explore the Noosa Everglades and Upper Noosa River by canoe, motorboat, kayak or on foot.
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61 different regional ecosystems have been identified within the Noosa Biosphere Reserve.
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Immerse yourself in creative conversation with more than 90 artists in 18 venues.
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Display apartment open by appointment Priced from $1.825m 10 Serenity Close, Noosa Heads. Call Dane Larcombe 0448 978 841 www.luminaresidences.com.au Every effort has been made to accurately describe the details of this development however this is a guide only. All marketing material, including models, illustrations and plans are indicative only. All details were correct at the time of printing and are subject to change without notice. This material is representative as a guide only and does not constitute an offer or inducement.