Blue Mountains Love Issue 6 Spring/summer 2019 by Blue Mountains Love

Bonues 48-pag

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magazine

ISSUE 6 SPRING/SUMMER 2019 AUS $15 (inc gst) ISSN 2207-1431

BOHEMIAN BEAUTY • 8 TRUE LOVE TALES • LET THEM EAT CAKE • POPPING THE QUESTION • GIFTS WE LOVE

Image: The Evoke Company Image: Frank Farrugia

Elegant & Unique

MOUNTAIN WEDDINGS

Choose from picturesque surroundings that truly reveal the beauty and intimacy of your love. The perfect setting for your wedding ceremony, photography and reception amongst the natural splendour of the World Heritage-listed Blue Mountains National Park.

Relax, rejuvenate, nourish... UBIKA DAY SPA NOW OPEN

With a menu of sensual iKOU rituals inspired by nature... Ubika Day Spa is perfect for hens weekends, honeymoons and pre-wedding events.

www.fairmontresort.com.au Call 02 4785 0098 or email weddings@fairmontresort.com.au 1 Sublime Point Road, Leura

Boutique Collection Of Luxury Escapes

| A PL A CE A N D T IM E YOU â&#x20AC;&#x2122; L L N EVER F O R G E T

The Convent Hunter Valley

C www.lilianfels.com.au

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EVENTSMANAGER@ESCARPMENTGROUP.COM.AU

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Boudoir & Bridal shoot before the wedding day susanlestrange.photography

EDITORIAL

CONTRIBUTORS

Editor

Lisa Doust

Features Editor

Jacqueline Forster

Art Director

Lisa Reidy

Advertising Sales Manager Helen Pitcher Advertising Sales

Sasha Tracey

EDITORIAL ENQUIRIES lisa@justpressed.com.au ADVERTISING ENQUIRIES contact@bluemountainslove.com.au

LIAM FOSTER Having turned his long-held passion for taking photos into a profession, Liam Foster specialises in landscape photography. As a Blue Mountains local, his love for the environment shines through in his beautiful photos, where he plays with light and colour to create evocative imagery. Liam’s talent extends to photographing couples celebrating their love in the great outdoors and he was recently asked to capture three engagement proposals – see page 126 for the romantic results. NICOLE BULL

bluemountainslove.com.au @bluemountainslove

Blue Mountains Love magazine is a proud supporter of marriage equality and is published in the beautiful Blue Mountains by Just Pressed – ABN 93 828 170 962, 316 Leura Mall, Leura NSW 2780.

Blue Mountains Love is printed in Australia on an environmentally responsible paper manufactured under the environmental system ISO 14001, using Elemental Chlorine Free (ECF) pulp sourced from sustainable forests.

ACKNOWLEDGEMENT We acknowledge the traditional custodians of the Blue Mountains, the Darug and Gundungurra peoples, where this magazine is created. We pay our respects to their elders, past and present. 6

With a career spanning 20 years, Nicole Bull has styled everything from stunning public and corporate events, special celebrations and weddings to top-shelf wine label launches and even a five-star venue. After touring nationally and internationally with her work the journey brought Nicole to the quiet enclave of Katoomba, where she established the creative house of Penny Lane Studio to share her unique eye for styling, warehouse of decor and Event Management experience with couples marrying in the Blue Mountains. Nicole styled our beautiful cover story, Boho Rhapsody (see page 42). JEFF DAVIES Collaborating with us on a regular basis and always bringing his good cheer and beautiful eye for detail, Jeff Davies is a long-time Blue Mountains resident who focuses on wedding and portrait photography. “My style is very much documentary photography and my aim is to capture as many of those special, unrehearsed moments as I can for my clients as their big day unfolds,” says Jeff. This issue we invited Jeff to utilise his still-life skills by snapping wedding cakes, which he photographed among the pretty petals at Flower Empire, in Glenbrook (see page 134).

The best dayday of your life...life... The best of your

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WELCOME

LOVE &

more love

We’re always delighted to receive photos from couples who have chosen to celebrate their love in our beautiful region and in this issue we feature eight true love stories. Each wedding included heartfelt touches. Melanie and Jacob, who chose Crowne Plaza Hawkesbury Valley as their venue, ensured Melanie’s deceased father was a part of the day by decorating their tables with olive branches cut from the tree he planted at the family home. Sharyn and David, who were married at Loxley on Bellbird Hill, incorporated Celtic and Viking twists that included a hand-fasting ceremony. At Collits Inn, Madison and Zac used their wedding day to honour 11 of their closest friends by including them all in the wedding party.

As an added bonus, this issue incorporates our new magazine – HARVEST – which is designed to highlight the clever chefs, producers, artisans and winemakers helping to put the Blue Mountains on Australia’s food and wine map. We want to ensure that as many people as possible feel inspired to explore our part of the world and fall in love with it as much as we have. Enjoy! Lisa & Jacqueline xx 8

Illustration: Melanie Vugich.

As well as offering inspirational ideas, each wedding provides insight into the spectacular venues across the mountains and local suppliers to the wedding industry. On our cover we showcase the outstanding styling talents of Nicole Bull, founder of Penny Lane Studio. Nicole adds her amazing eye for detail to events and weddings of all shapes and sizes in the mountains. For this issue she invited gorgeous local model Denya Aroha into one of her magical settings – see the whole story on page 42.

ESCAPE

PURE BLISS ROMANTIC GETAWAYS DON’T COME MUCH BETTER THAN THIS. Eagle View Escape, located in the rolling hills of Rydal above Lake Lyell, is an award-winning collection of romantic, fully self-contained suites and cabins fitted out with spacious baths for two, gas log fireplaces and quality linen and towels. The perfect place to rekindle a love affair or pop the question, Eagle View Escape takes advantage of its stunning rural surroundings to offer guests a chance to unwind and reconnect with nature and each other. With expansive night skies, perfect for star-gazing from the vantage point of your beautiful freestanding stone bath, the stresses of city life will seem a world away. But don’t take our word for it. Guests are known to leave a little lighter than when they arrived, as if they’re waking on air. Tracy left this review after staying at Eagle View Escape with her partner, Sam: "Absolutely gorgeous way to spend the weekend. Stunning views in the warmth of our cabin. Waking up with sun beaming through the windows as the wildlife comes alive outside. Beautiful weekend topped off by gaining a fiancé!” eagleview.com.au

escape with someone special eagleview.com.au

CONTENTS 18

100

106

112

118

TRUE LOVE

ON THE COVER Bohemian dreaming at the stunning venue, Dantosa of Katoomba. Photo: Lauren Elyse Photography

Julia & Will From Melbourne to Blackheathâ&#x20AC;&#x2122;s mountain views with love

Madison & Zac Rustic romance at Hartley Valeâ&#x20AC;&#x2122;s historic Collits Inn

Melanie & Jacob Country chic lured these lovebirds to the Hawkesbury Valley

Sophie & Kurt Fulfilling art deco dreams at The Carrington Hotel

100

Michael & James Love is a four-legged word at this joyous wedding

106

Rebekah and Matt Styling duo celebrate love on a family property

112

Sharyn & David Making a splash at Loxley on Bellbird Hill

118

Deanna & Daniel These romantics delved into nature for their wild elopement

Bonus 48-page

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FEATURES

HARVEST Blue Mountains + beyond

126 134

54 60 64 68 70 76 80 83 84 86 90 94

Pop the question Romance is alive and well in the mountains Lashings of Love Serve your loved ones cake by the best local bakers

REGULARS 8 Welcome Editor’s letter 10 Map Find your way around the region 14 We heart Treat yourself with these local luxuries 16 Grooming Man-up with grooming basics 42 Inspiration Dreamy and whimsical boho beauty 142 Wedding Planner Expertly plan your big day 144 Last Word

SHOP & STOCKISTS 138 All in the Detail A directory of local suppliers 140 Stockists

Playing with Fire Blackheath’s legendary eatery Fumo Home Grown Innovative cuisine in the heart of Orange Heart & Soul Lawson’s community provedore Eco Logic Leura’s sustainability champion She’ll be Apples Celebrating a century of Blackheath apple growing Say Cheese! Artisan, award-winning goat cheese Get Away Escape to a romantic rural retreat Historic Cider Bilpin’s heritage immortalised in cider Well Grounded Coffee with conscience Megalong Valley Wines Taste the best of Blue Mountains terroir Sweet Dreams Meet chocolatier extraordinaire, Jodie Van Der Velden Food for Thought Sophie Hansen shares recipes from her latest book 11

HEAD NORTH WEST TO: SOFALA & HILL END

HEAD WEST TO: RYLESTONE, KANDOS, CAPERTEE & WOLGAN VALLEY

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PORTLAND

LITHGOW

HEAD WEST TO: CARCOAR, BLAYNEY, MILLTHORPE & CANOWINDRA

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GREAT WESTERN HIG

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HEAD SOUTH TO: TARALGA & WOMBEYAN CAVES

Map: Kara Cooper, Mount Vic and Me.

OBERON

JENOLAN CAVES

HEAD SOUTH EAST TO: MITTAGONG & SOUTHERN HIGHLANDS

RICHMOND

ON LS WI MT

BELL

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BELLS LINE OF ROAD

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HEAD EAST AND NORTH TO: WINDSOR, EBENEZER & SACKVILLE

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HEAD SOUTH TO: CAMDEN & SOUTHERN HIGHLANDS

welcome

TO OUR REGION

FROM PENRITH AND THE HAWKESBURY, THROUGH THE BLUE MOUNTAINS AND OUT TO THE CENTRAL WEST, YOUR DREAM WEDDING DESTINATION IS WAITING TO BE DISCOVERED. 13

PARTY TREATS CELEBRATE IN STYLE WITH THESE LOCAL DELIGHTS, ALL GUARANTEED TO PUT YOU IN THE PARTY MOOD.

DREAMY ICE CREAM Dave Griffiths is a small-batch, traditional ice-cream maker who is passionate about all-natural ice cream. His Dave Ja Vu Ice Cream is ultra-rich, perversely creamy and comes in delicious flavours such as Passionfruit and Honeycrunch. Dave Ja Vu is available at Sorensenâ&#x20AC;&#x2122;s Glasshouse & Gardens and Caffeine & Gasoline, both in Leura, and Carrington Cellars & Deli in Katoomba. @_dave_ja_vu

WHAT A CRACKER Beris and Laura Anderson, the Wentworth Falls mother-and-daughter duo behind Moreish Menu, hand-make lavosh crackers in five gourmet flavours â&#x20AC;&#x201C; Fennel and Oregano, Garlic and Rosemary, Chilli and Sesame Seed, Sichuan Pepper and Plain. Using quality organic ingredients, the lavosh is hand-rolled and snapped into large shards that are perfect for your next grazing table. moreishmenu.com.au 14

A REAL CORKER No party is complete without the mandatory bubbles and this local Prosecco-style drop, Prozzante, from Megalong Creek Estate is sure to have you dancing all night long. megalongcreek.com

ALL WASHED UP Dish-drying will never be dreary with these fun, locally designed tea towels by Kara Cooper of Mount Vic and Me. Featuring everything from native flora and fauna to pop icons and even your favourite pollies, friends and family will be happy to help out with the washing up at your hen weekend or dinner party. mountvicandme.com

GIRRRL POWER While we love all things weddings and romance at Blue Mountains Love, we’re also staunch feminists. So, we just couldn’t resist singing the praises, however badly or loudly, of this little literary gem from Blue Mountains writer and illustrator Ailie Banks. Jacqueline Forster caught up with Ailie to learn why being a bitch is the new black. What was the inspiration behind The Book of Bitch? Just before making the book I had started full-time therapy, so was in a pretty reflective state of mind. Thinking deeply about my childhood and growing as a young girl into a young woman, ‘bitch’ was a word that just kept popping up. I noticed the word was often thrown at me and the women around me for a whole mess of reasons that didn’t quite make sense. Once I dug a little deeper, I realised I had to redefine what being a bitch looked like in my eyes. BEAUTIFUL BARN STAY Escape to the country with your girl gang at The Black Barn, Little Hartley. It’s a unique getaway featuring sweeping views of the countryside, fireside fun, funky architecture and luxurious fittings and furnishings, not to mention sheep! You’ll want to stay forever. @the_black_barn

Why is it important to celebrate being a bitch? Because more often than not women are called ‘bitch’ for being opinionated, strong-willed or angry (most often for completely justified reasons), and the word is used to stifle and silence them. I don’t want a little word like ‘bitch’ to be an oppressive label anymore; I think it should be a sign that you are shaking the feathers of old establishment. What are your views on marriage? I think any celebration of love is a great thing. I won’t pretend I don’t have some issues with the history and practices of the institutional side of marriage, however these days I feel people are using marriage to celebrate a partnership together with family and friends. Personally, it’s not for me, but I love to see people celebrating each other in beautiful ways, so please send me invites – I’ll wear a nice suit and throw confetti, I promise. The Book of Bitch, published by Allen & Unwin, can be found at littlelostbookshop.com.au in Katoomba, RRP $16.99.

EVERYTHING OLD IS NEW AGAIN Katoomba’s legendary Paragon is back! With its signature selection of house-made chocolates, decadent high teas and delicious hot chocolate, the Paragon is the place to indulge your sweet tooth. Plus, check out the range of bonbonniere and gifts. @new_paragon_katoomba 15

GROOMING

GOOD TO GO FACIAL-HAIR BASICS FOR HIRSUTE HUSBANDS-TO-BE FROM GROOMING EXPERT CON KAZANTZIDIS, OF THE STRAY WHISKER.

Don’t do anything new on your wedding day! Explore the best grooming options in advance and be familiar with your products and shaving gear.

WHICH PRODUCTS DO YOU RECOMMEND FOR A CLEAN-SHAVEN LOOK? I am biased of course, but I recommend a safety razor and quality shave cream or soap. These are gentle on the skin, allowing it to glow with health – not to mention your face will be ‘baby-butt smooth’! Oh, and if you do have a shaving nick or cut, have a Styptic on hand. This will staunch it immediately so there will be no need to plaster it with toilet paper!

BEARD MAINTENANCE… DISCUSS. A beard can be stately, magnificent, cheeky and so YOU! But if you’ve let it get out of control then it’s not going to be tamed in a day. So, start early – as in several months out – to get the hair to a well-conditioned state. If you suffer from ‘beard-druff’, use a beard oil to condition the skin and hair. 16

If you have the permanent-stubble look, use a beard oil or lotion so the skin isn’t dry or itchy. If you have a full-length beard then beard oils massaged right in will condition the hair and skin. Have a trim in the final week before your wedding and use your nicest-smelling beard oil or balm on the day.

WHAT’S ON TREND FOR BEARDY BLOKES? The latest look in beards is classic! A well-trimmed, and nicely edged beard says, “This is no accident – I care about my appearance!”

MO-MENTOUS OCCASIONS CALL FOR EXTRA CARE – HOW DO YOU KEEP MOUSTACHES NEAT? Once again, a moustache is a long-term project. Don’t trim it too much initially – I know it will look ‘dirty’ in the first six weeks or so, but it’s only temporary, so let it grow out to a manageable length, but ‘train’ it along the journey. Use a good mo-wax daily to keep it away from your mouth and looking sharp. thestraywhisker.com.au

Interview: Jacqueline Forster. Photo: Liam Foster.

WHAT ARE YOUR TOP TIPS FOR GROOMS AND GROOMSMEN PREPPING FOR THEIR BIG DAY IN THE SPOTLIGHT?

Crush Catering is a family owned business located in the lower Blue Mountains. Owners and sisters Claire and Camilla Brown craft beautiful handmade food using fresh, high-quality ingredients.

The professional service and menus are personalised and flexible, creating a relaxing and enjoyable occasion. Crush Catering specialises in buffet weddings for couples seeking a relaxed yet sophisticated style.

crushcatering.com.au

Words: Lisa Doust.

PHOTOS: HENRY PAUL PHOTOGRAPHY

TRUE LOVE

Julia AND Will

BLACKHEATH

Words: Lisa Doust.

GATHERING THEIR LOVED ONES AT ALLVIEW ESCAPE IN BLACKHEATH MEANT THE WORLD TO MELBOURNE COUPLE JULIA AND WILL, WHO HAVE A SPECIAL CONNECTION TO THE BLUE MOUNTAINS. 19

Inclement weather is largely responsible for Julia and William Pike falling in love back in 2014. Julia had recently relocated from Melbourne to Sydney and was visiting the Blue Mountains one weekend with her mother. “The weather was cold and foggy, so instead of going hiking as planned, Julia and her Mum found themselves at Scenic World, where I was working as a Skyway cable-car driver at the time,” Will recalls. “All it took was a three-minute ride in the cable car to make a connection – before that we were complete strangers.” When Julia moved back to Melbourne, Will followed her home. Although they were living in the Victorian city, the couple regularly visited the Blue Mountains and, in 2016, Will arranged for Julia to meet him one afternoon at Scenic World. “I had organised to drive the Skyway cable car and to stop it in the middle of the valley at sunset,” says Will. “That was the moment I proposed to Julia.”

Julia said a resounding ‘Yes’ and the couple agreed on 14 April 2018 as their wedding date. They also agreed the Blue Mountains was the obvious destination for their big day. “It’s where we met and where we got engaged, and it’s a spectacular setting for a wedding,” says Julia. After a visit to Allview Escape in Blackheath, Julia and Will knew it was the ideal venue for them. “We were after a wedding set in nature and Allview features beautiful escarpment views, and the property was large enough to set up glamping tents for our guests,” says Julia. Slowly planning their wedding over the course of a year, Julia and Will had some help from family in the lead-up and plenty of help from friends over their wedding weekend. “We’re pretty relaxed and wanted this to be reflected in every part of our wedding,” says Will. “We also wanted to make the day as personal as possible and had our family friend, Wendy Nolan, as our celebrant.”

The couple say they loved everything about their wedding day: “Special moments included saying our vows, which we wrote for each other, having plenty of laughs with our family and friends, and dancing late into the night in our pyjamas with the band. “The Blue Mountains will always hold a special place in our hearts, and it was a very beautiful place to be married.” BML 20

Words: Lisa Doust.

The couple’s bridal party, referred to as ‘Alter-mates’, included three bridesmaids and a ‘bridesman’. The groom’s party, dubbed the ‘Fellowship of the Rings’, included three groomsmen and a ‘groomsmaid’. The final guest list numbered 85.

RECEPTION & CEREMONY Allview Escape, Blackheath CELEBRANT Wendy Nolan – Echuca Celebrant BRIDE Dress by Maggie Sottero. Worn with Wittner shoes BRIDAL PARTY Dresses from Sheike GROOM & GROOMSMEN Suits by Connor. Worn with H&M shirts and Julius Marlow shoes WEDDING RINGS Julia: Gray Reid Gallery. Will: Zoara HAIR & MAKEUP Paul Bedggood of paulie@tiwilla FLOWERS Wild Blue Studio, Lawson CAKE Made by Julia and Will’s friend, Belinda Wood

were after a wedding set “ inWenature and Allview features beautiful escarpment views, and the property was large enough to set up glamping tents for our guests.

“

STYLE FILE

CATERING Banquet-style by Redpepper Catering, Hazelbrook MUSIC Madison Jade & Band, arranged by brightsidemusic.com.au INVITATIONS Made by Julia RECEPTION MARQUEE Blue Mountains Special Event Hire, Katoomba ACCOMMODATION Julia and Will stayed at Allview Escape in a ‘Luxury Glamping’ marquee from Avant-Guarde Camping Co. GUEST ACCOMMODATION Guests stayed at Allview Escape in ‘Glamping’ tents from Avant-Guarde Camping Co. Portaloos supplied by Ensuites on Site PHOTOS Henry Paul Photography 23

TRUE LOVE

PHOTOS: JACK HENRY 24

Madison AND Zac

HARTLEY VALE

HISTORIC COLLITS INN PROVED TO BE THE PERFECT LOCATION FOR SYDNEY COUPLE MADISON AND ZAC, WHO LOVED THE IDEA OF BEING MARRIED IN A BEAUTIFUL,

Words: Lisa Doust.

RUSTIC AND RELAXED SETTING.

When high-school sweethearts Madison Champion and Zac Robinson decided it was time to celebrate their love, they had one location in mind – the Blue Mountains. “We live in Marrickville but my mother lives in Blackheath, so over the years we’ve enjoyed spending a lot of time in the mountains with family and friends,” Zac explains. “We have great admiration for the relaxed lifestyle and beautiful surroundings of the Blue Mountains, and we wanted our wedding to be relaxed and in a picturesque environment, which is easily achieved there,” says Madison. Having chosen Saturday 6th October 2018 as their wedding date, the couple then locked in the venue. “We decided to have our ceremony and reception at Collits Inn, in Hartley Vale – we loved that it’s a small, family owned business,” Madison adds. “We also loved the history and character of the inn, and the breathtaking landscape of green fields and mountains are to die for!”

“Everything else fell into place as we were leading up to our big day – our dear friend Laure designed our invitations and another great friend Evan said he would MC,” says Zac. “We were very lucky to have lots of help from our family and friends – their support made the world of difference.” 26

Words: Lisa Doust.

Once Collits Inn was confirmed, Madison and Zac booked celebrant Alice Simpson and photographer Jack Henry, then asked 11 of their beloved friends to join their wedding party – this meant having five bridesmaids and six groomsmen.

Fortunately, the venue was beautifully decorated and cosy, and the love in the room provided extra warmth. “Our most loved and memorable moment was exiting the ceremony together and entering the reception area as Mr and Mrs Robinson, with all of our nearest and dearest cheering us on,” says Madison. Zac agrees, adding that the fresh air and tranquil vibe at Collits Inn helped him and Madison to achieve their goal of having a relaxed and rustic country wedding: “If you like to escape the hustle and bustle and love wide open spaces, we can highly recommend getting married in the Blue Mountains.” BML

Our most loved and “memorable moment was exiting the ceremony together and entering the reception area as Mr and Mrs Robinson.

“

When the day arrived, the sun was shining as everyone gathered at the property. “It had rained on the Friday, but we were blessed with a fresh but sunny day,” says Madison. “We knew from locals that October weather in the mountains is quite unpredictable, which we found to be true as it was definitely colder than we thought it would be.”

STYLE FILE RECEPTION & CEREMONY Collits Inn, Hartley Vale CELEBRANT Alice Simpson BRIDE Dress and veil by Grace Loves Lace. Worn with Billini shoes, a Swarovski bracelet and Lovisa earings BRIDAL PARTY Each bridesmaid chose her own dress in dusty pink GROOM P. Johnson suit worn with vintage Gucci loafers GROOMSMEN The groomsman wore their own suits WEDDING RINGS Handcrafted by the couple’s close friend Michael Mooney, of Moon Jewellery and Design HAIR Bridal Hair by Naydene MAKEUP Alex Walsh FLOWERS The Little Flower Shop, Wentworth Falls, and Annie Ha Le, Sydney CAKE Layered White Chocolate Drip Cake made by the couple’s cousin, Hannah Cameron, and topped with flowers by The Little Flower Shop CATERING Collits Inn MASTER OF CEREMONIES The couple’s friend, Evan Wells CEREMONY MUSIC Imogen Spong of Immy & The Hook Up RECEPTION MUSIC DJ Oliver Schidor INVITATIONS Homemade by the couple’s friend, Laure Salou GUEST TRANSPORT Lithgow Bus Lines, Lithgow ACCOMMODATION Collits Inn and The Hydro Majestic Hotel, Medlow Bath PHOTOS Jack Henry 29

TRUE LOVE

Melanie AND Jacob WINDSOR

BLACKTOWN COUPLE MELANIE AND JACOB CHOSE TO CELEBRATE THEIR LOVE AT A LONG-CHERISHED VENUE IN THE HEART OF THE HAWKESBURY VALLEY. Melanie Kastelan first met Jacob Willems at the gym they were both working at. “I was doing casual work and Jacob had just started his first week as a personal trainer,” Melanie recalls. “It was a time when I wasn’t looking for anyone but there he was – Prince Charming. He swept me right off my feet and I knew straight away that he was the one!” When Jacob asked Melanie to marry him back in November 2017, she immediately knew where. “We’re both from Blacktown but I grew up with horses and have always loved the Hawkesbury area,” she explains. “As a child, every time we drove past Crowne Plaza Hawkesbury Valley, I would say: ‘That’s where I’m going to get married!’.”

Deciding on Saturday 18th August 2018 as their wedding date, Melanie and Jacob knew how they wanted their big day to go, which made the planning easier. “Everyone refers to me as a perfectionist, but I definitely had help from my bridesmaids and family,” says Melanie. “I also have to say a big thanks to Pinterest!” 30

Words: Lisa Doust.

Fortunately, Jacob was also charmed by the venue. “When I had a look through the hotel, it was everything we both wanted in a wedding venue,” he says. “The rustic chapel was perfect, and I really liked the openness of the glass gazebo.”

PHOTOS: PERFECT MOMENT PHOTOGRAPHY AND VIDEO 31

Celebrant Geordie Barham, a dear friend of the couple who had married Melanie’s sister and her husband the year previously, was booked in and the bridal party was chosen. “We had two loved ones on each side – my sister Yvette and best friend Emily, and Jacob’s best friends Sam and Albert,” says Melanie. “We also had my two beautiful godchildren as the flower girl and ring bearer.” On the clear and beautifully sunny August day, everything fell perfectly into place. Having lost her Dad the year before, Melanie wanted to incorporate special touches into the day that made him a part of it. 32

“All of the olive-leaf greenery we used in the ceremony and at the reception was from the beautiful tree that my Dad had planted in our family home. We were also able to tie this all in with having olive oil as our bonbonniere,” she says. As Christians, the couple also wanted to acknowledge their religion. “We had my Dad say grace before we had dinner, which was such a special touch,” says Jacob. “The day was just what we both wanted, and best of all we were able to celebrate it with our nearest and dearest.” BML

â&#x20AC;&#x153;

When I had a look through the hotel, it was everything we both wanted in a wedding venue. The rustic chapel was perfect, and I really liked the openness of the glass gazebo.

STYLE FILE RECEPTION & CEREMONY Crowne Plaza Hawekesbury Valley CELEBRANT Geordie Barham of Oz Celebrant BRIDE’S DRESS Allure Bridal dress from Brides of Parramatta, worn with Asos Bridal accessories and Tiffany & Co. jewellery BRIDAL PARTY Dresses from citychic.com.au. Worn with shoes from The Iconic and jewellery by Samantha Wills and Michael Hill Jewellers GROOM & GROOMSMEN Suits from Ferrari Formal Wear, Parramatta. Worn with Converse shoes and Cuffed cufflinks WEDDING RINGS York Jewellers, Penrith HAIR XOX Hair Studio, Blacktown MAKEUP Vanessa Bailey, Sydney FLOWERS Pot and Posy, Bungarribee CAKE Vanilla & Raspberry Cake made by Amela’s Cakes, Sydney CATERING Crowne Plaza Hawkesbury Valley MUSIC MC Wired for Sound INVITATIONS Designed by Sam Johnson Graphics and printed by styleprint.com.au ACCOMMODATION Crowne Plaza Hawkesbury Valley PHOTOS & VIDEO Perfect Moment Photography and Video 35

Words: Lisa Doust.

PHOTOS: DUSTIN LING

TRUE LOVE

Sophie AND Kurt

KATOOMBA

THE CARRINGTON HOTEL WAS A DREAM VENUE FOR SYDNEY COUPLE SOPHIE AND KURT, WHO WANTED TO CELEBRATE THEIR LOVE AMID ART DECO GRANDEUR.

Two years after meeting in a Newcastle pub, singing loudly to Billy Joel songs, Sophie Smyth and Kurt Rupp made the decision to marry. “I always wanted to get married in the Carrington Hotel – it’s such a majestic and beautiful place, and it was the only venue we rang when we got engaged,” Sophie explains. “Our wedding date – 18 August 2018 – was picked for us, as it was the only date the hotel still had available.” Based in Sydney, the couple share a love of art deco architecture and Kurt has an ongoing connection to the Blue Mountains, as he used to visit the region regularly as a child. “The mountains is great all year round but it’s extra magical in winter and we often spend a weekend there relaxing in front of fireplaces – it’s very romantic,” he says. 37

As well as being sold on the Carrington’s grandeur, Sophie and Kurt loved the idea of having their ceremony and reception in one place. “Being able to have our guests stay at the venue was also perfect,” Sophie adds. “Because it’s such a beautiful destination and isn’t too far from Sydney, the Blue Mountains is the ideal place to get people together for a celebration. We really wanted our guests to leave their normal lives behind for a weekend.” With the date set, the couple started planning the finer details of their big day. “We wanted two bridesmaids and two groomsmen and had 90 guests on our list,” says Sophie. “I did most of the planning and Fiona Morrison [Wedding Coordinator at The Carrington Hotel] took time to help us out with the specifics of the day. I also had some help from family members and friends.” Sophie and Kurt’s celebrations kicked off on Friday, with everyone meeting for dinner in advance of the wedding.

It snowed lightly on the Friday night, but the skies cleared. “The actual day was cold but perfect,” says Sophie. “We were married by our hilarious celebrant, Ben Ager, then moved into the hotel’s Grand Dining Room for a three-course meal and the cake-cutting and speeches.” Music was provided by Soda Jazz Band and the couple danced their first dance as Mr and Mrs Rupp to the Beach Boys classic, God Only Knows. “We had the most amazing day and seeing Sophie at the end of the aisle for the first time was a highlight for me,” says Kurt. “Dancing with my husband and our family and friends all night was so fantastic, and having a photo booth was so much fun,” Sophie adds. “It felt like we had the whole hotel to ourselves, and it was so lovely to wake up the next morning in the Carrington’s luxurious art deco rooms. It was an unforgettable weekend for everyone.” BML

It felt like we had the whole hotel to ourselves, and it was so lovely to “wake up the next morning in the Carrington’s luxurious art deco rooms.

“ 39

STYLE FILE RECEPTION & CEREMONY The Carrington Hotel, Katoomba CELEBRANT Ben Ager BRIDE Dress by Bridal Atelier, Double Bay. Worn with Christian Louboutin shoes and Jodie Louise Millinery hairpiece BRIDESMAIDS Own dresses GROOM & GROOMSMEN Suits from asos.com WEDDING RINGS Australian Diamond Brokers, Sydney HAIR Hairitage at the Carrington MAKEUP White Lion Cosmetica FLOWERS Kiko Design, Dulwich Hill CAKE Butter Cream Cake with caramel, chocolate and lemon layers, made by Buttercream Bakery, Sydney CATERING CanapÃ©s, cocktails and a three-course sit-down dinner prepared by the Carrington Hotel MUSIC Soda Jazz Band PHOTO BOOTH In the Booth INVITATIONS etsy.com ACCOMMODATION The Carrington Hotel PHOTOS Dustin Ling

I N S P I R AT I O N

FOLLOW YOUR BOHEMIAN HEART AND BE INSPIRED BY THESE DREAMY, WHIMSICAL WEDDING VIBES.

Boho Rhapsody

inspiration for this “ Thecollaboration of local, ethical and conscious vendors was to reflect a true bohemian feel for the relaxed bride and groom wanting to step outside a formal wedding for a more whimsical picnic-style celebration. – Nicole Bull, Stylist.

“

Denyaâ&#x20AC;&#x2122;s eco-friendly floral neckpiece was influenced by tribal feels. All the florals in the shoot were created with a 100% biodegradable base and seasonal, Australian-grown flowers. The blooms were collected to be gifted or composted afterwards.

Monique Laing from Cake nâ&#x20AC;&#x2122; Co dived into her true native cooking skills using natural flavours of real spices for her Persian love cake, which is topped with buttercream icing flavoured and coloured naturally using blood oranges.

Model Denya Aroha wears a timeless dress from Bella Boheme in Springwood, which can be worn for years to come rather tucked away after the big day. Denyaâ&#x20AC;&#x2122;s hair and makeup was styled with organic products by mutli-talented local artist, Tania Bowers.

Michele Matheson +Retreat, Me Dantosawears Blue Mountains ‘Elisabeth’ Chantilly lace gown with its stunning private lake in ivory with champagne underlay and beautifully appointed and ballerina skirt.is set on nine accommodation, Right: wears Matheson acres Chloe of parklands, offering a +secluded Me ‘Brandi’ skirt infor platinum backdrop a private with ‘Bobi’gathering. lurex-lace reverse wedding wrap top in black.

STYLE FILE STYLIST Nicole Bull of Penny Lane Studio VENUE Dantosa Blue Mountains Retreat, Katoomba MODEL Denya Aroha – @denya_aroha HAIR & MAKEUP Tania Bowers of Wild Botanik DRESS Bella Boheme, Springwood FLOWERS Trish Carter of Blue Mountains Floral Designs CAKE Monique Laing of Cake n’ Co., Katoomba PHOTOS Lauren Elyse Photography VIDEOGRAPHER Sam Battin Films 49

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FIRED UP Meet the talented folk fuelling our regional food & wine industry

Travel with us on a journey along the food and wine trails that criss-cross the Blue Mountains – from the banks of the mighty HawkesburyNepean river to the highlands and plains of the Central West – and discover a region of unmatched natural beauty and bounty on the outskirts of Australia’s largest city.

EDITORIAL Editor Lisa Doust Features Editor Jacqueline Forster Art Director Lisa Reidy Advertising Sales Ruby Wolffs Zoe Wood Cover image of Joe Campbell, owner/chef at Fumo in Blackheath, by Asia Upward.

HARVEST Blue Mountains + Beyond is printed in Australia on an environmentally responsible paper manufactured under the environmental system ISO 14001, using Elemental Chlorine Free (ECF) pulp sourced from sustainable forests.

ENQUIRIES lisa@justpressed.com.au

HarvestBlueMountains bluemountainsharvest

harvestbluemountains.com.au

MAKERS OF AWARD WINNING

This first edition of HARVEST introduces you to some of the passionate people behind our finest regional restaurants, along with cool-climate wine and cider makers, providores, a local coffee producer and a well-known foodie and author. We invite you to take your time exploring our beautiful corner of the world. You may never want to leave. Illustration: Melanie Vugich.

We acknowledge the traditional custodians of the Blue Mountains, the Darug and Gundungurra peoples, where this magazine is created. We pay our respects to their elders, past and present.

black magic in the Blue Mountains

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e: info@theliilecoďŹ&#x20AC;eeco.com.au

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LEURA WHISK

THE PERSONAL TOUCH Our kitchens are where we provide sustenance for ourselves and our family, and perfect harvest produce deserves the benefit of quality kitchen tools and accessories. Leura Whisk has been part of the Blue Mountains community for 16 years, so call in and let the experienced team show you the best in sustainable and innovative kitchen products for a healthier future. LEURA WHISK I SHOP 1/166 THE MALL I LEURA NSW 2780 02 4784 3412 I info@leurawhisk.com.au

leurawhisk.com.au

DINING EAT

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PLAYING WITH FIRE WHERE THERE’S SMOKE THERE’S CULINARY FIRE AT THIS LANDMARK BLACKHEATH EATERY. Words: Jacqueline Forster. Photos: Asia Upward.

Joe Campbell has come full circle. Since serving his apprenticeship and a 10-year stint as second in charge at Philip Searle’s legendary restaurant Vulcan’s, the chef is home to roost in familiar Blackheath surroundings. “I always wanted to own this space,” says Joe, who bided his time at his popular Leura café Red Door before seizing the opportunity to purchase the property when it came on the market in 2017. Renamed Fumo, Italian for ‘smoke’, and reinvigorated with a lick of paint, Joe’s intimate knowledge of the workings of the kitchen and its century-old wood-fired oven, coupled with a fresh approach to Asian-influenced comfort food, has breathed new life into the establishment. Earthy and produce-driven, the small but perfectly formed menu at Fumo earned Joe a prestigious Australian Good Food Guide Chef Hat in 2018, cementing a return to the upper echelons of regional dining for the venue. Drawing inspiration from his travels – a love of snowboarding has taken Campbell from Japan to Kashmir and everywhere in between – and time spent at Martin Boetz’s seminal Thai-fusion restaurant Longrain,

Joe’s signature dish of Sake Steamed Mussels with Kimchi Butter is a Fumo staple. “Sake Steamed Mussels was the first dish I made at Fumo and it has never left the menu,” he explains. “It was one of those dishes where the idea in my head turned out to be perfect when it was made. I didn’t have to adjust or finetune anything, it was just one of those amazing moments.” Subtle but punchy flavours abound, the combination of shiso, kombu, ponzu and house-made kimchi butter making a sauce perfect for mopping up with crusty, freshly baked sourdough bread. Everything is made from scratch here, including the hand-churned butter and fermented foods. “I found that a small chamber of the oven, which is actually a viewing hole, is the perfect temperature to ferment things,” says Joe. “We make our own yoghurt and sour cream, and all the spice blends are roasted in the oven before being ground for pastes.” And nothing goes to waste. The buttermilk left over from the butter-making process goes into another sauce for Fumo’s main fish dish. | 55

ASIAN ACCENTS While Japanese influences are easy to see, both in the décor and on the menu, other Asian flavours meld ingredients in Campbell’s intricate style. The Sri Lankaninspired dosa is a crispy fermented rice pancake stuffed with cashew nut curry and served with three sambals and crisp curry leaves. Vegan and gluten-free, this dish doesn’t skimp on flavour. “In the old days you didn’t have to cater for dietary needs but now it’s important to,” Joe says. “This just happens to be the perfect package for vegans and people with coeliac disease, and it’s probably one of the harder dishes to make and the most flavour-intensive as well. “I like to think it rocks their world because they’re being shown some love and are not just an afterthought on the menu.” 56 |

To make the traditional Sri Lankan dosa batter, Joe ferments a mix of rice and black urad dhal overnight. The delicate and light dosa is cooked pancake style, filled with cashew nut curry and finished with a trio of sambals – seeni (onion), pol (coconut) and a Searle/Campbell creation of peanut sesame sambal, which is cooked for 12 hours in the wood-fired oven. “This dish has evolved since I first started making it,” says Joe. “I thought, ‘Anyone can make rice’, so I pushed it a bit further by making the crispy pancake with everything hidden inside so it’s a revelation in more ways than one.”

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“At Fumo it’s all about the oven: the smokiness, the slow cooking and the depth of flavour it produces.”

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Fumo’s dessert menu sees a continuation of a Vulcan’s tradition – the Bombe Icecream Slice. Changing weekly, depending on which produce Joe can get his hands on, the bombe is a firm favourite with long-time fans. This one (pictured on page 21) features a combination of Sake Lees ice-cream, spiced ginger & coconut ice-cream, orange ice-cream, smoked blackberry sorbet, raspberry sorbet and walnut macaroon. “The bombe pays homage to my mentor Philip for his foresight and talent,” says Joe. “I change the flavour combinations because I love working with suppliers and using what’s in season or abundant – it gets your creativity going.” Joe sources locally grown organic produce from Epicurean Harvest in the Kanimbla Valley, and makes the most of foraged seasonal ingredients such as saffron milk cap and slippery jack mushrooms in autumn, supplementing local produce with excursions to Asian markets in Bankstown.

Fumo’s international wine list also places an emphasis on local, with regional varieties from Orange, Bathurst and the Megalong Valley featuring. There’s even a hyper-local inclusion that hails from just down the road, where artisan vintner Bob Colman stomps grapes in his Blackheath shed. “I like supporting local winemakers, but I wouldn’t have it on the menu if it wasn’t good,” says Joe of the local drop. The small, close-knit team at Fumo includes chef Tony Hogan, who worked alongside Joe at Red Door for seven years, and Amanda Baldoni, who presides over front of house and is another trusted colleague from Vulcan’s days. “I wouldn’t have opened Fumo without Amanda,” says Joe. “I spoke to her before I was going to buy it and asked if she was in, because if she wasn’t in, I wasn’t going to do it.” Luckily for mountains diners Amanda said yes. The cosy 35-seat restaurant is open Friday to Sunday for lunch and dinner, with two dinner seatings – at 6pm and 8pm. Diners can expect attentive, informed service, a warm glow from Fumo’s ambience and the generous servings of Joe’s creative cuisine. “There are no rules, I love to combine flavours and ingredients and I love this kitchen,” Joe adds. “At Fumo it’s all about the oven: the smokiness, the slow cooking and the depth of flavour it produces.”

fumo.com.au

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EAT

HOME GROWN AT CHARRED KITCHEN & BAR, LOCAL SUPPLIERS, A SKILFUL TEAM AND THE DISTINCT SEASONS OF THE CENTRAL WEST KEEP LIAM O’BRIEN’S PASSION FOR INNOVATIVE CUISINE FUELLED. Words: Lisa Doust. Photos: Emma Lois.

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Freshly picked carrots had a role to play in luring chef Liam O’Brien and his wife Samihla back from the Thai city of Chiang Mai to the Central West of New South Wales. “Three years ago, we were in Orange on a family holiday and one afternoon my Dad picked some Dutch carrots from a friend’s garden and threw them on the fire,” Liam recalls. “Samihla was pregnant back then and as we sat in the garden with our family eating seasonal produce straight from the fire, something clicked and we both decided it was time for us to make the move back to Australia.” Although the pair arrived at their decision quickly, the seed for change had initially been planted when Liam found himself having to use carrots imported from China while cooking in Thailand. “It’s just wasn’t natural to be importing produce, plus I was really missing having four seasons,” adds Liam, who was born in Orange but grew up in Bathurst and developed an interest in fresh produce by watching his agronomist father, Peter, teaching people to grow potatoes.

Despite the move, Liam’s connection to Thailand will always be strong. As well as Samihla being Thai, Liam first lived in Chiang Mai at the age of 14. His family had moved there so his father could share his agronomy skills. “I literally got a taste for Thailand’s sweet, salty and sour food flavours, and knew pretty quickly that I wanted to cook,” explains Liam, who undertook his apprenticeship back in Australia with French chef Philippe Legall, who has since converted his former restaurant on Bathurst’s Keppel Street into the renowned Legall Patisserie Café. After completing his apprenticeship, Liam worked with several outstanding Australian chefs, including David Thompson, globally lauded for his Thai cuisine expertise, and Brent Savage of Bentley Restaurant + Bar, who is widely admired for his experimental approach to food. “David taught me a lot about balancing flavours, and Brent really encouraged me to think completely outside the box,” says Liam. “I have learned so much from everyone I’ve worked with.” | 61

TEAM WORK Having opened the doors to Charred Kitchen & Bar in Orange two-and-a-half years ago, Liam is now able to bring all the elements gathered from his training and global travels under one roof. “At Charred the menu is constantly changing and is dependent on what’s growing directly around me,” he says. “This week it’s mostly French or English with twists, but next week I could be inspired by Moroccan or Thai flavours. I never fuse cuisines but what ties everything together is the charring, smoking and grilling.” Bijay Kunwar is in charge of controlling ‘Lucifer’, a wood and charcoal fire oven that measures two-by-one metres and serves as the heart of the restaurant. As well as inspiring the restaurant’s moniker, this multi-purpose fire box allows meat, fish and fresh produce to be smoked, charred and dry grilled to perfection. “Kunwar brings amazing skills from his homeland of Nepal, which are needed when you’re dealing with something as temperamental as Lucifer,” says Liam. “We put anything and everything in the fire box – we bake eggs, smoke chilli, fire-roast seafood stews and char everything from sirloin and lamb rump to corn, eggplant, mushrooms and flatbread.” Charred’s inventive desserts are courtesy of Korean-born pastry chef Hyeonju (Ju) Jeon, who spent 10 years working in Brisbane before seeking out a more relaxed lifestyle in Orange. “Ironically, Ju is probably busier than she’s ever been,” says Liam. “She is extremely talented and creative and has free run when it comes to the dessert menu. We always talk concepts but the rest up to her.”

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Liam is now able to bring all the elements gathered from his training and global travels under one roof. The beverage menu is in equally capable hands, with Sommelier & Restaurant Manager David Collins showcasing the artistry of local producers while also sourcing fine wines, beers and spirits from around the country. “Thanks to David being passionate about both wine and beer, we won the Gourmet Traveller WINE ‘Best Beer List’ in the country during our first year and were the runnersup in 2018,” says Liam.

THE RIGHT INGREDIENTS Dining at Charred sends your tastebuds on a regional tour – meat and produce is sourced from as nearby as possible and Liam delights in working closely with his suppliers. “Greg Kocanda at Block 11 Organics is a third-generation farmer and an amazingly knowledgeable seasonal grower,” says Liam. “He grows a lot of certified organic produce for the Sydney market but I am lucky enough to get first pick.” Other local and regional food heroes Liam relies on include Aunty Rinn’s Free Range Eggs, Millthorpe Saffron, Farmer Doug’s Gourmet Potatoes, Fourjay Farms, Thornbrook Orchard, Morganics Farm, Robanco Wholesale Meats and The Second Mouse Cheese Company. “It’s very inspiring to be so close to all of our suppliers and to our local winemakers,” says Liam. “Having those supportive relationships makes all the difference when you’re running a restaurant in a regional centre – it’s hard to beat the generosity and warm-heartedness that you get in the Central West!”

charred.com.au

INGREDIENTS 2 cups chick peas, soaked overnight 150ml quality olive oil 100ml grapeseed oil 6-8 cloves organic garlic Ground cumin, to taste Lemon juice and zest, to taste 100g of sucuk 3-4 guindillas

Charred’s Hummus with Sucuk & Guandillias When making hummus, Liam uses the finest-quality chickpeas and olive available. He recommends using either organic or good-quality garlic and says to avoid pre-peeled garlic. Sucuk (Turkish sausage) and guindillas (pickled long green chillies) are placed on top for extra flavour and texture.

METHOD 1. Discard the water the chick peas have been soaking in then place in a pot and cover with fresh water until covered by an inch or so. Bring to the boil then simmer for an hour, or until chick peas are completely tender. 2. Strain chick peas into a blender and keep the water they were cooked in. Pour some of the liquid into the blender until chick peas are half covered. 3. Blend until quite fine then add the garlic, cumin, lemon juice and zest. While the blender is still going, slowly pour in the olive oil and grapeseed oil – just like making a mayonnaise, this is the process of getting it smooth. 4. Check seasoning then place broken and cooked sucuk and guandillas on top. Serve with flatbread. | 63

PROVEDORE

HEART & SOUL SISTERS JACINTA AND ADELINA CARMICHAEL-PARISSI FOLLOWED THEIR DREAMS TO CREATE A HOMESTEADING HUB IN A LAWSON LANDMARK. HERE JACINTA TAKES US BEHIND THE SCENES OF THEIR HEARTFELT PROJECT. Interview: Jacqueline Forster. Photos by Nick McKinlay, Cameron Bryce and Luisa Brimble.

What was the original concept behind Lyttleton Stores Co-operative? Adelina and I opened Lyttleton Stores in December 2015 with the support and help of our family, friends and the local community. The concept had been a long-time dream of mine. As a teenager growing up in the Blue Mountains, I realised it was not only important to follow oneâ&#x20AC;&#x2122;s passions and interests but to contribute to the community and have a positive impact on the environment in which we all live. The idea was to have a multifaceted business that could be an evolving example of sustainable living that included the arts and a learning space alongside healthy organic produce and a garden. Working within a non-hierarchical management structure that operated upon principles of equality, sharing both responsibility and opportunity for everyone involved, our plan was to become a co-operative as soon as the business was able to support itself [Lyttleton Stores officially became a co-operative in early 2019 with help from crowdfunding].

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What were you and Adelina doing before opening the store? I spent 12 years trying to build this project by travelling, learning and living the life of community sufficiency in rural Tasmania, growing food and cooking with homesteading skills such as preserving, baking and making everything from scratch. I kept trying to find a home for the project, but it wasn’t until I moved back to the Blue Mountains that the business found a shopfront – in Lawson’s original store on Badgerys Crescent. Adelina had recently finished her studies in art and design at Sydney College of the Arts and moved back to the Blue Mountains to continue her jewellery design practice. During her uni years, she worked at an organic growers’ market, learning about and making connections with local growers. The skills, knowledge and connections we had made independently came together when we reunited in the Blue Mountains, which was an unplanned synchronicity.

history of Lawson and preserve its character. When I found out it was for sale, I could see clearly that it was finally time to bring this project to life. Our family purchased the building in August 2015 and renovated it in keeping with the heritage of the place. After four months we were ready to open the doors. How important are the gardens? The former owner was a gardener who fed her family from the backyard. When she became ill the garden continued to thrive on its own, with many perennial herbs, flowers, fruits, nuts and vegetables creating an edible jungle.

What is special about the Lyttleton Stores building?

With the help of family and friends, my Papa and I fenced off and re-established the vegie garden, keeping all the existing plants but taming them to fit in even more heritage varieties of annuals. There was continuity with the history of the building, having previously been a produce and general store in both the 1890s and 1940s.

The building, originally constructed in 1884, was an old antique shop owned by family friends who wanted to pass on the space to people who would continue the living

To cope with demand for fresh produce in the store and supplement what we couldn’t grow ourselves, we devised a Backyard Gardeners Registry. People who follow organic | 65

growing practices can bring in their surplus produce to swap for store credit that can be spent on things they can’t grow, like chocolate or toilet paper. The idea was to connect backyard growers throughout the mountains and create food security in our area. We’ve now gone one step further with the Farm it Forward project, which matches landholders with young farmers to grow even more food. How has Lyttleton Stores Co-operative become a community hub and what do you and your members gain from this experience?

Sugo Di Pomodoro Makes approx. 6 jars

We continuously providing a space for people to connect in authentic and traditional ways. Since opening Lyttleton Stores the team has grown into a collective of exceptional people who have contributed their skills and knowledge while continuing to learn and share together.

INGREDIENTS 2kg tomatoes, chopped 100ml olive oil 2tsp sea salt 1tsp freshly ground black pepper 1 bulb garlic 1 medium onion Home-dried herbs of oregano, rosemary, sage and parsley

The community of workers, makers, growers, teachers, customers and supporters grew to the extent that the business became ready to expand beyond a family business into the wider ‘family’ of the Blue Mountains as a community owned and operated co-operative.

METHOD 1. Warm the oil in a heavy based saucepan. Slice onions into half circles and put into medium-heated oil so you can hear it gently sizzling. Dice or mash the garlic with a sprinkle of salt to help absorb the oils and put into the pot once the onions are translucent. Add salt, pepper and herbs when the onions and garlic have just started to become golden brown, stirring regularly.

Our members are invited to be involved through meetings and informational sessions, becoming volunteers, backyard growers, makers, teachers and committee members, as well as having one vote per membership and 10% off all purchases from produce to workshops. We currently have a team of five co-ordinators from various backgrounds and skill sets and we offer regular courses in all things gardening, cooking, art, craft, health and wellbeing. What do you think is great about Lawson? There has always been a strong community in this town and being able to become caretakers of the original shop and continue Lawson’s story through living conservation has been rewarding. Watching and supporting other businesses breathe life and energy back into the town has also been inspiring. That sense of belonging to a place and people never leaves you if you are lucky enough to have it where you started.

lyttletonstores.com.au 66 |

2. Have tomatoes chopped and ready to add to the pot by the time the herbs are all mixed in, so the oil is a little dry from being soaked up into the onion, garlic, herbs and spice. Put chopped tomatoes into the pot so they sizzle and release their juices, making sure the pot isn’t so hot that the tomatoes burn or stick – lower the flame if you are concerned about the heat. 3. Once all the tomatoes are in and have released their juices by heat and stirring, turn flame to a simmer and leave for up to 8 hours. Stir occasionally and adjust the heat throughout the day to make sure the sauce isn’t sticking to the bottom of the pot. Add salt to taste throughout, a little at a time, aiming for a sweet and deeply rich flavour rather than fresh and acidic. To achieve this, keep cooking and adding salt and even a little water if you want to give it longer on the flame. 4. The oils floating on top should be a vibrant red. Take a little out every now and then to taste by dipping in a crust of bread, making sure you get a little sauce and lots of red oil. To ‘hot fill’ jars 1. Sterilise each jar, one at a time, in a boiling pot of water, making sure the lid isn’t in long enough to damage the rubber seal (We like to have two jars and one lid being sterilised at a time). 2. Wearing washed or new rubber gloves (so you can use your hands without scalding them) take a jar out of boiling water and place onto a wooden surface or a tea towel so the cold of the surface doesn’t shock the hot jar and make it crack. 3. Using sterilised equipment, ladle simmering contents into a glass measuring jug and pour into the jar, taking the lid out last and making sure it threads well and tight.

Pear Syrup Makes approx. 10 jars INGREDIENTS 5kg pears 4kg sugar 50g cinnamon 5 lemons METHOD 1. Peel and dice pears. Juice lemons. Put all ingredients together and let sit until the juices come out of the pears. Bring to the boil and turn back down to a simmer until the pears are cooked. 2. Use a slotted spoon to remove the pears from the syrup and put aside for a cake. Continue to simmer the syrup until thick on a cold plate test.

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SUSTAINABILITY

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SUSTAINABILITY

ECO LOGIC

COMMITTED TO TAKING IT EASY ON THE PLANET, ONE BLUE MOUNTAINS RESTAURANT IS LEADING THE WAY WITH ENVIRONMENTAL INITIATIVES THAT TAKE A JOURNEY FROM PADDOCK TO PLATE AND BACK AGAIN. Words: Lisa Doust. Photos: Leura Garage.

Since the day Leura Garage opened its doors back in 2011, James Howarth has been seeking out ways to ensure his buzzy restaurant is run as sustainably as possible. “We have always waged war against waste and constantly strive to find systems, processes and equipment to reduce our carbon footprint and ensure we are as environmentally friendly as possible,” he explains. Located in the heart of Leura village, in the Upper Blue Mountains, Leura Garage has multiple eco-friendly initiatives firmly in place. For starters, chefs adhere to a philosophy that focuses on locally grown produce and is consistent with the restaurant’s ‘fun dining concept’. Wherever possible, locally grown, seasonal produce is delivered by nearby growers and the winemakers drop off their small-batch vintages wearing the Akubras that shaded the sun that touched their vines just hours before. In addition, the roof is covered in solar panels and also harvests rainwater, which is fed through copper piping under the floor and, in turn, heats up the concrete slab and helps to warm the restaurant. The rainwater is then triple filtered and served to customers. Taking their strong eco stance to the next level, Leura Garage has now invested in ‘CLOey’ – a super composter capable of composting all of the restaurant’s organic waste. “With CLOey we are making dining more sustainable and have moved one step closer to ‘closing the loop’,” says James (pictured left with Federal Member for Macquarie, Susan Templeman, and Luca Postiglione, of Lupo Marketing). Developed and made in Australia by Closed Loop Recycling, a leader in sustainability and landfill diversion,

CLOey uses microbial technology to reduce 20 kilograms of food waste by up 90% in 24 hours, creating a nutrientrich end product that can be reused in garden plots and paddocks. At present, only a handful of innovative restaurants across the globe are utilising this innovative technology, including Danish culinary mecca Noma. There are also financial benefits, with CLOey decreasing disposal costs. Overall, Leura Garage’s sustainable business practices saving the restaurant up to $13,500 in utilities each year. “We save thousands a year on power by using solar on the roof, which feeds back to the grid, and our underfloor pipes help us to save on heating costs. And now CLOey is allowing us to cut our waste-disposal costs,” explains James. “For most family owned restaurants and businesses, waste management is often someone else’s problem, but we are very focused on sustainability, regionality and community,” says James. “With CLOey taking the driver’s seat on organic-waste management, we hope to set the standard for both Leura village and the whole Blue Mountains region.” James and the team at Leura Garage are hoping to help inspire other local businesses around sustainability. “We invite anybody who is interested in what we have done at the restaurant to ask us questions,” he adds. “We want to spread the word and help to educate local industry, communities, schools and councils on how we can implement modes of sustainability across the greater Blue Mountains region by working together and using eco innovations such as CLOey.” leuragarage.com.au | 69

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PRODUCER

SHE’LL BE APPLES YOUNG FARMERS SAM EDWARDS AND ASIA UPWARD HAVE REVITALISED A CENTURY-OLD BLACKHEATH APPLE ORCHARD. ASIA TOOK TIME OUT FROM FARM CHORES TO TELL US ABOUT THEIR JOURNEY. Interview: Jacqueline Forster. Photos: Willow & Co.

How did you come to be growing apples on the Shipley Plateau in Blackheath? Sam came to Blackheath to climb around eight years ago as that was his passion back then. He used to drive past Logan Brae Orchard on the way to a friend’s place and loved the look of it because it reminded him of Tasmania, where he grew up. When he found out Graeme (the owner) was thinking of selling, he knocked on the door and introduced himself. They hit it off straight away and Graeme still lives next door. They are constantly sharing stories and keeping each other up to date with what is going on around the orchard. It really feels like we are an extended family. What is the history of the farm? Logan Brae has been around since 1919. The Jackson family started it back then and besides growing apples they had a wood mill on site. Life on the orchard in the early 1900s was hard – land had to be cleared by hand and everything was burned as they went. They started out as a Loganberry farm (hence the name) but a failed attempt at canning the berries ended that venture, so they turned the berry farm into an apple orchard. Our cottage used to be a guest house and tea rooms that served hot scones, clotted cream and loganberry jam. It had six bedrooms for guests to stay in and a jersey cow that was milked twice a day to make the cream.

The whole of the Shipley Plateau was planted with orchards back then but, unfortunately, they suffered from fires and hail and after a time ended up shutting down. Some of our older customers remember living off the apples from Logan Brae during the Great Depression. They recall walking for kilometres out to the orchard every couple of days just for the apples. Those customers now bring their grandchildren into the store to buy apples from us. What changes have you made to Logan Brae? When Sam took over the orchard, he changed a lot of the growing techniques and modernised it. The blocks we pick from now have been planted in rows and grow like Christmas trees on wires. This allows for easy picking and increased light on to the fruit, which creates better fruit quality with less problems from disease. We now net our trees to protect them from hail and birds, although we are seeing an increase in birds working out how to get under the nets! It seems nothing is foolproof and it’s all a constant learning curve with apples. | 71

When did you and baby Grace join the family?

Tell us about the apple shed.

I had been living in the mountains for about a year working as a commercial photographer when I was booked to shoot the Blackheath School Cookbook, Nourish. I travelled with Jody Lee, who was organising local producers for the shoots, to pick up some produce for the front cover because I was keen to hand-pick some apples with leaves on them.

Our little shed is the property’s original apple shed. This is where the apples have always been sold. It’s not perfect but we love its character and wouldn’t want to change it. During the season, usually from February to July, we open to the public on weekends to sell apples by the kilo, bottled apple juice which we cold-press on site, hot homemade apple pies, warm spiced apple juice, apple jelly, apple butter, seasonal jams, toffee apples and free rangeeggs. There are families who have been coming to Logan Brae for generations and it’s so lovely to catch up with them season after season.

Logan Brae was our first stop, and let’s just say I was pleasantly surprised to find Sam here. There was an instant spark between us, and Jody still jokes that it was like she wasn’t even in the room. Sam walked us around the orchard and handed me a mountain of apples. He even picked me some with the leaves on, which I am not allowed to do now. I was blown away by his work ethic and the fact he was there doing it all on his own. I had never met anyone with such drive and passion. I fell for him then and there. We became inseparable and it wasn’t long before Grace was born. Now all three of us are here and it’s once again a family-run business.

What are your future plans for Logan Brae? The future is bright, beautiful and diverse. With last year’s drought and small apple-growing season, we realised it’s really important to diversify the business so our family has some financial security. I think all farmers are realising that you need to have a few things on the go rather than just relying on one crop to keep farms alive. We hold a small number of weddings each year on our lookout and I think we’ll be constantly tweaking the business to make sure it is viable well into the future.

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The worst thing for us is the thought of having to close the last remaining apple orchard on the plateau and the rich history that would disappear with it. I have also published two children’s books, both set on the farm and part of the Loveable Lottie series. With the farm’s centenary we have two big reasons to celebrate this year and we’re planning on combining them into one big, fun, family-friendly event. What is special about Shipley Plateau? Our community up here is just gold. Everyone is really supportive of Logan Brae and what we are doing. The mountains is such an incredible place and, being so close to Sydney, it’s the perfect weekend getaway for people who want to escape the craziness of the city. Not only do we have beautiful views and hikes but there are such great restaurants and cafés plus fantastic wineries close by in the Megalong Valley. It’s a great place to live.

loganbrae.com.au

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Spitzenburg Apple & Rosemary Tarte Tatin INGREDIENTS ¾ cup caster sugar ¼ cup water 25g unsalted butter 7 Spitzenburg apples (you can also use Pink Lady apples), the more you can fit in the pan, the better 2 sheets of puff pastry 2 sprigs of fresh rosemary, roughly chopped Fresh cream, to serve

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METHOD 1. Preheat oven to 180°C. Press the two pastry sheets together to make one thicker sheet. Slice the apples into slices, removing the core but leaving the skin. 2. Using a non-stick frying pan with a metal handle, melt the sugar and water together. It’s important to stir the sugar occasionally to dissolve it but stop stirring once dissolved. Once the sugar is going a light golden colour, add the butter and stir through until melted. 3. Remove sugar and butter mix from heat and start to arrange the apple slices around the pan in circles. Recook for a few minutes then sprinkle on the rosemary. 4. Trim the pastry to fit the pan and carefully lay it over the apples. Make three small cuts in the centre of the pastry then pop back in the oven until the pastry turns a goldenbrown colour. 5. Remove from oven and let cool for a few minutes. Loosen the sides of the pastry with a knife then place a large, flat plate over the pan and carefully flip it all upside down so the tart comes out on the plate. Serve with fresh cream.

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PRODUCER

RAW TALENT THINK CHEESEMAKING AND THE CENTRAL WEST OF NEW SOUTH WALES DOESN’T AUTOMATICALLY SPRING TO MIND, BUT THAT’S EXACTLY WHERE JANNEI GOAT DAIRY PRODUCES ITS AWARD-WINNING ARTISAN CHEESES. Words: Ellen Hill. Photos: David Hill.

The thing about goats is they are what they eat. And the thing about goat cheese is that the flavour comes down to cleanliness. “It all starts and ends with hygiene – it’s pretty well that basic,” confirms goat-cheese fromagerie, Neil Watson. Since 1995, Neil and his wife Janette have operated Jannei Goat Dairy on a 40-acre property at Lidsdale, west of Lithgow, starting out by selling raw milk to the Sydney market. A former agriculture teacher, Neil was raised on a dairy farm in Wauchope, in the Mid North Coast region of New South Wales. He then earned a degree in Rural Science before teaching himself cheesemaking. Janette, a graphic designer who studied fine art, developed the Jannei brand and look and has been helping Neil to manage the dairy and refine the brand’s products ever since. The dairy is renowned for its rich, crisp flavours, influenced by the golden fields, indigo skies and fragrance of eucalypt trees populating the surrounding area. Although Neil offhandedly dismisses cheesemaking as technically simple, the awards Jannei has stacked up prove there’s a tad more to becoming a bona fide artisan. This brings us back to hygiene. 76 |

Jannei’s 200-strong herd of Swiss purebred Saanen goats, described by Neil as “Quite finicky and susceptible to parasites and disease”, are the first-line sanitary test for Jannei. These inquisitive yet docile creatures respond well to Neil and Janette’s sustainable and chemical and hormone-free farming practices, producing an average two litres of milk each day. Janette says Jannei’s unpasteurised (or raw) milk is also influenced by what the goats are fed – natural concentrates, locally-sourced lucerne hay, oats/barley, copra meal and pollard, with other oil grains added in during the winter months. “We work with the farm and within its limits – we don’t push it,” Janette adds. “But we also have persistence and are open to change and trying new things.” Naturally homogenised with smaller fat globules than cow milk, thus easier for humans to digest, goat milk is collected and cooled twice daily on the farm. Raw milk for distribution is quickly bottled, with no chemicals or preservatives added.

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CREATING CURDS & WHEY Cheese is made when a vegetable-based rennet (a set of enzymes produced in the stomachs of ruminant mammals such as goats) is added to milk for cheesemaking. Rennet’s job is to curdle the milk and separate it into solid curds. The curds are then pressed and washed – very gently. They are not shaken, beaten or whipped but stirred. They might then be reheated, pressed and washed further to produce firmer cheese, with natural cultures introduced to develop stronger flavours. Soft cheeses are kept moist to allow living enzymes to grow and develop flavours, while harder cheeses such as cheddar are kept dry. The liquid (whey) left after the milk has been coagulated for cheese or yogurt is drained and strained further through cloth, to draw out different properties. Jannei Goat Dairy produces 11 cheese varieties, including a soft-spreading fresh curd, natural yoghurt and ricotta, an aged cheddar, a firm to crumbly aged cheese and a mellow, camembert-style cheese known as Prairie Cream. Named after Bent Backs, a book by late Lidsdale local Jim Brown about the coal miners of Lithgow, Jannei’s signature cheese is its Bent Back Chèvre. This ode to the Central West is a white-mould cheese with characteristic blue undertones and can be eaten fresh or aged until gooey with a robust flavour. The first award Bent Back Chévre received was back in 2004, when it was named Sydney Australian Specialty Cheese Association Awards champion and soon became a 17-time gold award-winner in its range. Since 1998, Jannei has won more than 30 gold and numerous silver specialist-cheese awards and has been Sydney Royal Easter Show’s most successful exhibitor in the goat-milk class three times. Jannei’s hygiene standards are so high, it’s the only dairy in New South Wales – and one of only six in Australia – listed by the Australian Raw Milk Movement as holding a license to sell raw goat milk. “There is lots of testing and many hoops to jump through,” says Neil with regards to going through the licensing process. The results are clearly worth the effort. While some goat cheese can have pungent flavours and aromas, Jannei is renowned for its mild-tasting fresh and semi-hard products. 78 |

Personally, Neil prefers the sweet and creamy subtlety of fresh milk to the barnyard funk of older milk and products made from milk during breeding season, when strongsmelling hormones affect the flavour of the females’ milk. “Goat milk spoils really quickly if your utensils and milking machines aren’t kept clean, and it takes on a ‘goaty’ flavour,’” he explains, again bringing Jannei’s ongoing success back to good practices. It is Neil and Janette’s attention to hygiene and detail that keeps customers coming back. Their cheese is used in several Sydney restaurants and is sold at a number of select retail outlets in Sydney and the Blue Mountains. Cheese lovers can also visit the Jannei farm gate shop throughout the year, and pre-booked guided tours are available for groups.

Jannei Goat Cheese Frittata Serves 2 Healthy and versatile, goat milk cheese is delicious in salads, tarts, sandwiches and wraps. It’s also ideal on baked vegetables, pizza, savoury crackers and sourdough bread with relish and pickled vegetable. Jannei Goat Dairy’s Lidsdale and Bent Back connoisseur cheeses hold their own with red wine and spicy relish, while the fresh Prairie Cream white-mould cheese and Miette pressed curd are perfectly paired with white wine and Merlot. INGREDIENTS 6 eggs ½ cup milk Salt and cayenne pepper, to season 1 tbsp olive oil 1 small onion, chopped Handful of mushrooms, sliced 100-150g Jannei Goat Dairy Fresh Goat Curd or Bûche Blanc Jannei Goat Dairy Lidsdale cheese 2 large kale leaves, finely shredded, plus extra to serve METHOD 1. Lightly whisk eggs. Add milk and seasoning then whisk together. 2. Heat olive oil in fry pan. Fry onion and mushrooms for 2 minutes. 3. Pour in egg mixture and turn heat down. Add dobs of fresh curd or Bûche Blanc. Cover and cook for 10-15 minutes. 4. Sprinkle shredded kale over the frittata and top with grated Lidsdale cheese. Cover for 2 minutes. 5. Turn frittata into the kale. Allow some steam to escape for 1 minute, then replace lid and turn heat off. 6. Allow frittata to sit in pan while plates are gathered. Serve with extra kale.

These inquisitive yet docile creatures respond well to Neil and Janetteâ&#x20AC;&#x2122;s sustainable farming practices.

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STAY

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ROMANTIC IDYLL

SOAK AWAY THE STRESSES OF CITY LIFE IN THE MOST DREAMILY LOCATED BATH IN THE MOUNTAINS. Words: Jacqueline Forster. Photos: Kookawood.

Horticulturist Fiona Bruyn and husband Michael Schenko, a landscaper and photographer, always wanted to own a historic home but when they couldn’t find one in their preferred location, the village of Rydal, they decided to build their own ‘old’ house.

While insulation doesn’t generally illicit wow factor, there’s plenty of wow both inside and outside this idyllic getaway. The cosy interiors are filled with unique items collected over a long period of time, and Fiona’s own artwork features throughout. Then there’s the outdoor bathtub.

Using recycled materials from pubs, other houses and even a bridge, the couple designed and lovingly built their dream home, which they now share with guests as a holiday let. “We purchased the land in 2000 and built the house over an eight-year period,” Fiona explains. Sourcing materials such as reclaimed ironbark beams from a variety of locations, their hands-on approach proved timeconsuming but rewarding for the couple, who were able to achieve the homely and eclectic look they sought.

“When we installed the bathtub outside, my mother thought I was crazy,” says Fiona. “But it’s just beautiful lying there surrounded by bubbles and flowers, overlooking the most magnificent view of the Blue Mountains. Almost every guest uses it, even if it’s just for a great photo opportunity.”

“We built all the stone walls by hand,” says Fiona. “I laid the stone while Michael mixed the mortar; a painstaking task but so worth it.” All the granite used in the house was collected from the property and local stone was also utilised in the garden, where Fiona put her horticultural skills to good use. The upside to a new build was the opportunity to install a few modern luxuries. Large, open-plan living, dining and kitchen areas and big bedrooms make for comfortable entertaining and relaxing. Underfloor heating in the bathroom and mud room, reverse cycle air-conditioning and well-insulated walls help to keep the house cool in summer and warm in winter.

NATURE’S GIFTS The Instagram-worthy tub is just one of the many drawcards at Kookawood. Abundant wildlife, amazing views, the convivial fireplace and outdoor fire pit, plus the chance of snow in winter, draw visitors from far and wide. “We get a lot of repeat visitors who bring overseas friends and family because we have so much wildlife here,” says Fiona. “Kangaroos graze on the front lawn and wombats are a common sight, along with our resident kookaburra family and a large variety of birds.” The property is popular with twitchers. Originally city dwellers, Fiona and Michael know how hectic urban life can be. “Kookawood is a complete contrast and antidote to the stress of city living, and it’s an easy two-and-a-half-hour drive from Sydney.” | 81

Abundant wildlife, amazing views, the convivial fireplace and outdoor fire pit, plus the chance of snow in winter, draw visitors from far and wide. Guests can choose to unwind in the peaceful surrounds or take advantage of the many great attractions nearby. Jenolan Caves, Mayfield Gardens and Lake Lyell are all in the vicinity and the major Blue Mountains sights are just 35 minutes away. Lithgow town is a 20-minute drive, which is handy if you need provisions, and there are lots of great country pubs, farmer markets, restaurants, vineyards and cafés in the mountains and surrounding area. Children aren’t allowed at Kookawood due to the large amount of irreplaceable collectables and the proximity of the dam and pond to the house, but fur babies are welcome provided they are well behaved and won’t chase the wildlife. The rear garden is fenced, and the house has a doggie door. It’s worth noting that the large property is extremely private. Guests can explore the valley and nearby pine forest via walking trails and say ‘Hi’ to the friendly inhabitants. “We have two miniature horses, a couple of cows and a large horse who is known to pop his head into open car windows if you stop to say hello,” says Fiona. Her tip: “Bring carrots or he won’t let you pass!”

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DRINK

STEEPED IN HISTORY SET ALONG THE HISTORIC BELLS LINE OF ROAD, THE BILPIN CIDER CO. SITS IN THE HEART OF TRADITIONAL APPLE-GROWING COUNTRY AND HONOURS THE REGION’S FOUNDING FAMILY WITH A SPECIALTY BREW. COMPANY CREATOR SEAN PRENDERGAST TELLS US MORE. Interview: Lisa Doust. Photos: Bilpin Cider Co.

When was the Bilpin Cider Co. founded? After spending 20 years working for some of the world’s most famous beer brands, including Foster’s, Corona, Stella Artois and Beck’s, the inspiration for founding the Bilpin Cider Co. came in early 2011. The growth of the cider category was in its embryonic stage, and while driving up Bells Line of Road one day I was greeted by the ‘Welcome to Bilpin – Land of the Mountain Apple’ poster. It was this sign that spurred the creation of the company. Why is Bilpin such a perfect place for producing cider? Bilpin is a well-established boutique apple-growing region tucked away in the heart of the World Heritage Listed Blue Mountains. The region’s fertile soil, mountain elevation and cool climate present the perfect conditions for apple growing. Apples, of course, provide the juice that is fermented and turned into cider. The creation of a craft brand with the eponymous name from the region was clearly an exciting proposition. How is the history of Bilpin woven into the Bilpin Cider Co. range? As a recently created brand that has its roots in Bilpin’s history as an apple-growing region, we have embraced the anachronistic view of the village’s apple-growing traditions with a contemporary insight into the popularity of cider today. To this end we have created a variety called Bilpin Archibald, which acknowledges the founder of this area – Archibald Bell.

Tell us about Archibald Bell. Archibald Bell was the son of Archibald Bell Senior, a revered figure in the government of the day who got caught up in the Rum Rebellion of 1808 – the only successful armed takeover of government in Australian history. The Bells owned extensive land in the Richmond area and, as a young man in 1823, Archibald, with the help of help of Indigenous trackers, founded what we know today as Bells Line of Road – an alternate route through the Blue Mountains to the Central Tablelands region. Several local landmarks are named after him, including the village of Bell and Bell Mountain. The history of Bilpin is also inextricably linked to Archibald. Originally named Bell’s Pin – as in the ‘pinnacle of Bell’ – over time it was abbreviated to Bilpin. What can visitors expect from a visit to the Bilpin Cider cellar door? Following the formation of the Bilpin Cider Co., I purchased an old apple orchard on the corner of Bells Line of Road and Kurts Road. This had been one of the premium orchards in Bilpin during the 1960s and 1970s, but like many orchards in region it had been run down. Since re-establishing the farm as an orchard, over 1200 young trees have been planted and the Bilpin Cider Co. is thriving as a new business with an old soul. Our visitors love to relax in the grounds and sample our ciders.

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WELL GROUNDED

DEDICATED TO SEEKING OUT THE WORLD’S BEST-QUALITY BEANS, THE LITTLE COFFEE CO. IS EQUALLY COMMITTED TO REMAINING SMALL AND COMMUNITY MINDED. Words: Lisa Doust. Photos: Jennifer Leahy, Silversalt Photography.

As a boutique coffee producer, Darren Gersbach understands that the partnerships he develops with farmers directly impacts on the flavour of every product that falls under The Little Coffee Co. banner. “I’ve been in the coffee industry for over 20 years,” says Darren, who has focused on the specialty sector. “In that time, I’ve travelled to well over 100 plantations to meet the coffee farmers, work with the pickers and gain knowledge of the processing and fermentation stages. It’s all about wanting to supply high-quality beans by connecting with the people that grow them.” The beans selected by The Little Coffee Co. have been ethically sourced from traditional coffee-producing countries such as Ethiopia, Sumatra, Brazil, Panama and Papua New Guinea. The company’s specialty singleorigin coffees are complemented by a decadent new range of blends that have been available in local retail outlets since June of this year. “The quality of the beans should be tasted in the cup,” says Darren. “We roast in small batches and have the patience required to develop blends that deliver flavour consistency and embody the regions in which the coffee beans are grown.” From a philosophical point of view, Darren and his team find it important to connect with the local community and support local festivals. “We don’t want to be a giant coffee

company – we’re interested in keeping things small and working with quality partners, cafés and retailers.” During each year you’ll find The Little Coffee Co.’s cart at two events – Winter Magic Festival, held in Katoomba in June; and the Mid Mountains Festival, which will take place in Lawson on 16 November. “We are also an ongoing sponsor of the annual Blue Mountains Music Festival,” Darren adds. “Being in a beautiful environment and working within a supportive community makes you want to give back.”

thelittlecoffeeco.com.au

FOLLOW THE AROMA Coffee lovers seeking out ethically sourced blends can purchase The Little Coffee Co. beans at the following Blue Mountains outlets: • Blue Mountains Food Co-op, Hapenny Lane, Katoomba • Leura Gourmet, 159 Leura Mall, Leura • Lyttleton Stores Co-operative, 1/2 Badgery Crescent, Lawson • Pure Health Foods, 6/28-30 Station Street, Wentworth Falls • Scenic World, Cliff Drive, Katoomba • This Little Piggy, 238 Great Western Highway, Blackheath | 85

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COOL CHANGE DEEP IN THE MEGALONG VALLEY, THREE BOUTIQUE WINERIES HAVE BEEN QUIETLY GETTING ON WITH THE JOB OF PRODUCING FINE COOL-CLIMATE VARIETALS THAT ARE COVETED BY WINE LOVERS ACROSS THE REGION. DEBRA WYLDE TAKES US ON A TOUR. Words & Photos: Debra Wylde.

With its serene rural landscapes, towering sandstone escarpments and native forests, the Megalong Valley is a place of extraordinary beauty. An Aboriginal word meaning ‘valley under the rock’, the Megalong is part of the Gundungurra First Nation territory and is rich in Aboriginal history and heritage. Europeans first settled in the valley in 1838, grazing cattle, undertaking agricultural pursuits and later mining shale. At its height, the Megalong township was home to 200 people – you can still see the town ruins if you walk along the Six Foot Track towards Katoomba.

In recent years, the Megalong Valley has emerged as the epicentre of an exciting new Blue Mountains industry – winemaking. The valley is now home to three outstanding cool-climate wineries – Darragh Wines, Dryridge Estate and Megalong Creek Estate. All three are renowned for their passionate and innovative approach to winemaking, resulting in excellent varietals that reflect the valley’s minerality, bracing climate and short growing season.

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DARRAGH WINES Inspired by traditional French winemaking techniques, Jon Darragh makes high-quality, small-batch artisan wines from his family property in the Megalong Valley. Jon’s approach is simple: he selects the best possible grapes from the regions he favours and applies great attention to detail to every stage of the process. Producing both reds and whites, Jon uses French oak barrels to store his wines and a hand basket press for bottling. His expressive and complex wines reflect the fact that the grapes are tended by hand and nothing is rushed. Jon has been passionate about wine and the processes behind it for as long as he can remember. His career started in earnest 20 years ago, when he began working on vineyards in the Hunter, Orange and Mudgee wine regions. Winemaking was the direction he was heading in, and in 2002 he started a degree in oenology. The scholarship that followed allowed Jon to travel overseas and broaden his knowledge of winemaking in the French tradition. Deciding to bring his knowledge to the Blue Mountains, with a plan to create outstanding cool-climate varietals, Jon released his first Darragh Wines vintage in 2015 to local and regional acclaim. His small range of six wines – which includes a 2009 Cabernet Sauvignon, 2011 Shiraz and 2016 Pinot Noir – can be found in local bottle shops or purchased online. Treat yourself! darraghwines.com.au

DRYRIDGE ESTATE Founded by Bob and Barbara Tyrrell in 2000, Dryridge Estate proved to be a challenging growing environment, with the couple struggling against drought for many years. Their persistence eventually paid off, as the pink-granite soil the vineyard was grown on added a distinct and crisp minerality to their varietals, the first commercial wines to come out of the Megalong Valley. Emma MacMahon and Simon Doyle took the business over in July 2015, bringing a fresh determination to build on Bob and Barbara’s hard work by producing the best cool-climate wines possible from their grapes. Their strategy included engaging award-winning winemaker William Rikard-Bell of Rikard Wines, who honed his skills by undertaking stints in the Hunter Valley, Yarra Valley, Orange and the famed French wine-growing region of Bordeaux. The combination of high-altitude, premium small-parcel fruit and traditional winemaking techniques delivers flavour, complexity, balance, texture and length – traits associated with all 12 wines in the Dryridge Estate range. Nestled deep in the valley, Dryridge Estate has become a destination winery, where wine tastings, weddings and events take place on a regular basis. Emma and Simon’s hospitality ensures that your winery experience will be exceptional – after wining and dining at the Cellar Door and taking a wander around the beautiful grounds, you can extend the serenity by staying at the property’s 4.5-star accommodation. It’s a glorious way to spend a weekend. dryridge.com.au

MEGALONG CREEK ESTATE Established in 2002, Megalong Creek Estate is a family owned and run vineyard where father and daughter Mike and Kim Draguns are committed to producing Single Estate wines (wines made entirely from grapes owned by the winery). They have been growing Pinot Grigio, Viognier and Shiraz from the start, and in 2018 diversified the vineyard by planting Pinot, Grenache and Mourvèdre varieties. Once the grapes grown on the property have been harvested by hand, they are transported to Mudgee and turned into wine by highly regarded third-generation winemaker Jacob Stein, of Robert Stein Winery & Vineyard. A visit to the Megalong Creek Estate cellar door gives you the chance to sample the small but perfectly formed wine list and enjoy a grazing platter while Mike and Kim regale you with the collective wine knowledge they have gathered from around the world. You can try their latest addition, Prozzante (a 2018 light and sparkling Prosseco-style dessert wine) and hear about plans to create a new cellar door ideal for larger groups and celebrating special occasions. As you sit back and soak up the beautiful escarpment views, the younger family members can feed the alpacas and take a run around the paddock. They may never want to leave! megalongcreekestate.com

BOTTLED UP If you can’t make it to the Megalong Valley in the near future, Debra suggests that you seek out the following wines at your nearest bottle shop: • Darragh Wines 2016 Chardonnay: Easy on the palate now and destined to age to perfection, this complex drop features refreshing hints of nectarine and lemon, and a gentle, creamy texture. • Darragh Wines 2011 Shiraz: Spicy and peppery with restrained, powdery Mudgee tannins, this Shiraz has been produced in the complex Rhône Valley style. • Dryridge Estate 2017 ‘Alexander’ Pinot Noir: Gorgeously light, this delicate and perfumed wine boasts scents of earth, spice, cherries, strawberries, herbs and raspberries. It is destined to keep developing for up to seven years. • Dryridge Estate 2017 ‘Isabelle’ Riesling: Pale with lifted floral and grassy aromas resulting from the Megalong Valley’s shorter growing season, this fruity wine has been crafted in the classic Alsation style. • Megalong Creek Estate Viognier: Light and crispy, this dry white wine has apricot and lime characteristics and pairs perfectly with spicy food. • Megalong Creek Estate Pinot Grigio: This late-harvest dessert wine is smooth and full in body and flavor with crisp and fruity notes of apple, pear, vanilla and orange peel. | 89

ARTISAN

SWEET DREAMS WITH HER FORWARD VISION AND PASSIONATE APPROACH TO HER CRAFT, CHOCOLATIER EXTRAORDINAIRE JODIE VAN DER VELDEN HAS PUT THE BLUE MOUNTAINS ON THE NATIONAL CHOCOLATE MAP. Words: Lisa Doust. Photos: Josophan’s Fine Chocolates.

It’s fitting that Jodie Van Der Velden opened her first store on an Easter weekend back in 2005. Having moved to the Upper Blue Mountains village of Leura not long before, the self-taught chocolatier had noticed a gap in the local market for high-end fine chocolates.

Jodie went on to sign up for a couple of short chocolatemaking courses in Melbourne before taking her first trip to Paris in 2007 to explore artisan chocolateries and visit the Salon du Chocolat Professionnel, a trade show dedicated to the chocolate and cocoa industry.

“Josophan’s Fine Chocolates was born out of a desire to create a small business that would allow me the flexibility to raise my two daughters while doing something I loved,” recalls Jodie. “The name is an amalgam of my name and those of my daughters, Sophie and Hannah.”

“The show really opened my eyes to what was happening on a global scale, and I felt a connection with those tiny French boutique chocolateries and what I was trying to achieve,” she says. “Patrick Roger, the artisan chocolatier and chocolate sculptor, became an inspiration, and visiting his production facility and spending time chatting with him was definitely inspirational.”

Keen to thoroughly master the craft of chocolate making, Jodie began to dig deeper. “I became aware of the process from bean to bar and respecting the ingredient,” she explains. “I was looking at how I could take the theory and science of working with chocolate to a new level, and as I created fillings and flavours that enhanced the chocolate, essentially I started to understand it could be an art form.” Chantel Coady, founder of the globally renowned British company Rococo Chocolates, was a source of inspiration for Jodie in the early days. “Chantel raised my awareness of the source of the cacao beans and the process which impacted on the final product,” she says. 90 |

In the years since, Jodie has returned to France to undertake training at Le Cordon Bleu, LeNotré and The Ritz Hotel Escoffier school: “I continued to hand-pick my training all over the world and made it a priority to visit cacao plantations in Central America, the Caribbean, the Pacific Islands and Africa to understand first-hand the process of growing and harvesting the cacao bean. “I’ve always believed that to have integrity in what I did, it was important to immerse myself in the process of understanding every aspect of the industry, and the ethics surrounding the plantations came first and foremost.”

â&#x20AC;&#x153;Many of our chocolates have a very short shelf life, as we refuse to use preservatives or artificial flavours.â&#x20AC;?

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PLATING UP

In keeping with her commitment to ethics, Jodie chooses to use Fair Trade certified chocolate and single origin/single plantation chocolate, where the exchange is transparent.

While her daughters have now grown up and found their own paths, Jodie remains as driven as ever and has made a significant contribution to the Blue Mountains food scene. As well as Josophan’s, Jodie owns and operates Café Madeleine (also in Leura, on the original Josophan’s site) and the Gingerbread House, in the neighbouring village of Katoomba.

“My commitment to quality has underpinned everything I have done with Josophan’s, and sets us apart from others in our market,” she says. “Searching for the pure flavours and treating ingredients with respect has been paramount.” Step into the store, at the top of Leura Mall, and you are likely to be a little overwhelmed by choice. The selection of Fine Chocolates is infused with everything from Passionfruit, Tahitian Vanilla Bean and Orange & Fresh Mint Leaf to Mayan Chilli and Honey & Saffron.

Along with a comprehensive range of chocolates, cakes and desserts, the Gingerbread House serves up breakfast and lunch menus that highlight local ingredients.

The Truffle range is equally tempting (Chai, Orange and Butterscotch truffles are all on offer), as are the Rocky Road options and chunky slabs of Milk Chocolate and Dark Chocolate.

“This was a really fun project to put together,” Jodie explains. “I fell in love with the old church building, which is over 100 years old and had just undergone a beautiful renovation. I knew it needed something characterful to do the space justice and felt there was a gap in the market for an accessible and large café environment where all demographics were welcome.”

“We choose not to use artificial ingredients and opt for fresh, natural flavour infusions,” says Jodie. “Many of our chocolates have a very short shelf life, as we refuse to use preservatives or artificial flavours. The chocolates are almost more like a patisserie product.”

At the same time as she was bringing the Gingerbread House into being, Jodie started talking to her great foodie friend Pam Seaborn about how desperately the profile of the Blue Mountains as a food and wine destination needed to be raised.

Using pure flavour infusions was almost unheard of in the Australian chocolate industry when Jodie founded her business, with many saying it would not be feasible. “I think I’ve proved the naysayers wrong, as 14 years, millions of chocolates and many happy customers later, we’re still producing beautiful chocolates,” she adds.

“Pam and I set about creating Plate Up, a local food and wine advisory group. With other likeminded people in the Blue Mountains food and tourism industry, we look at initiatives where we have an opportunity to include a food and wine component,” says Jodie. The annual Leura Harvest Festival is a perfect example of Plate Up in action. Each year Jodie and Pam organise a ‘Chef’s Table’, where the region’s finest chefs have the chance to connect directly with the community by creating and serving up tasting plates for just $7.50. “The mountains encourages creativity, and I think you’re seeing that these days in the vibrancy of our restaurants, cafés and food producers,” says Jodie. “For visitors to our region, there’s an enormous choice of wining and dining experiences condensed into a relatively small area and surrounded by incredible natural beauty. It’s an exhilarating place to live and work.”

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EAT

FOOD FOR THOUGHT DESIGNED TO INSPIRE GIVING AND GATHERING, SOPHIE HANSEN’S NEW BOOK – A BASKET BY THE DOOR – SHOWCASES HER LOVE OF SIMPLE, TASTY DISHES THAT HONOUR THE SEASONS. Words: Lisa Doust. Photos: Sophie Hansen.

When Sophie Hansen discovered a generously filled basket at her door on the day she brought her newborn daughter home 11 years ago, the lovely gesture stayed with her.

beautiful fruit and produce,” Sophie explains. “I know it’s not always easy or possible to get seasonal ingredients and that cooking is a muscle that needs to be regularly exercised, but I’ve always found it’s worth the effort.”

“The basket was filled with a tray of lamb shanks, an apple cake, wine and other treats put together by a girlfriend,” says Sophie, a freelance food writer who lives in Orange with her farmer husband Tim and their two children. “It was the most thoughtful thing, and that’s when the idea for A Basket by the Door started simmering away.”

Along with her delight at being surrounded by fresh produce, Sophie takes advantage of the fact that her husband Tim runs Mandagery Creek – a venison farm that adheres to holistic practices and supplies over 50 Australian restaurants, along with servicing the export market.

This beautiful, heartfelt cookbook has given Sophie the opportunity to bring all that she has learned about seasonal ingredients, wholesome cooking and sharing food together.

“The deer are moved through small paddocks on a regular basis, the idea being to get healthy soil and ground cover,” she explains. “The meat is beautifully tender, and I love cooking with it. Once people try it, they are always impressed.”

“There are 130 recipes in the book and to me they are all for giving and for gathering,” says Sophie. “I love the idea of spending half a day cooking because it gives me the chance to show family and friends they are worth my time.” Easy to follow and focusing on flavour, the recipes are organised into the four seasons. “We do live in a bit of a bubble here in Orange, as we have easy access to so much 94 |

Sophie’s artist mother, Annie Herron, is another constant source of inspiration. “Mum is a fabulous cook and artist – her aesthetics and approach to colour has been a big influence on me all of my life,” says Sophie. “Mum taught me that loving what you do and where you live are key ingredients for happiness.”

â&#x20AC;&#x153;I love the idea of spending half a day cooking because it gives me the chance to show family and friends they are worth my time.â&#x20AC;?

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Venison Shepherd’s Pie Like all good, simple fare, this pie’s deliciousness is all thanks to the sum of its parts – a base of tasty soffritto, good-quality meat minced by hand and a light, fluffy potato topping. You could speed it up by skipping the long slow soffritto step and just sweating the onion, carrot and celery for 10 minutes or until soft and translucent. And you could also just buy pre-minced meat. The end result will still be lovely. I am of course biased because we produce venison here on our farm, but truly this is the most wonderful of meats. Lean, full of delicate flavour and so easy to cook, please do try it whenever you get the opportunity. Here, venison brings an extra level of luxury to this simple, wonderful pie, but you could also stick with tradition and make this with minced lamb, or even minced beef (which is known as a cottage pie). Serves 6–8

Raw Raspberry, Orange & Cashew Slice A pretty and super-delicious slice, this makes a great present and is very easy to put together. Keep it in the freezer and transport in a cool box or chiller bag with an ice pack or it will soften and lose shape. This is a filling treat, so serve in small squares. Makes 12-18 pieces INGREDIENTS Base 1½ cups (225g) pitted dates ½ cup (110g) ‘no-sugar’ crystallised ginger 3 cups (480g) almonds ½ cup (125g) coconut oil ½ tsp sea salt Middle and top 4½ cups (700g) raw cashews, soaked overnight in cold water 1 cup (250g) coconut cream ½ cup (175g) honey Grated zest and juice of 1 orange 1 tsp vanilla bean paste 1 drop orange essential oil (optional) 2 cups (250g) raspberries, plus an extra handful Dried rose petals, to garnish (optional) METHOD Line a 20cm square spring-form cake tin with baking paper. Mix all the base ingredients in a food processor until smooth; stop and scrape down the side every now and then. Press into the tin and pop in the freezer for 20 minutes. For the middle and top layers, clean out the food processor, then tip in the drained cashews, coconut cream and honey. Blitz until smooth. Add the orange zest, orange juice, vanilla and orange oil, if using. Spoon half of the mixture over the base and return to the freezer for another 20 minutes. Combine the raspberries and remaining cashew mixture and blitz until smooth. Spread over the middle layer. Top with the extra raspberries, then return to the freezer for at least 4 hours before cutting. Store in the freezer, allowing it to soften a little before serving with rose petals, if using. 96 |

INGREDIENTS 3 brown onions, diced 2 carrots, peeled and diced 2 celery stalks ¼ cup (60ml) olive oil 700g venison topside or rump 150g butter 1 tbsp thyme leaves 400ml beef stock 1 tbsp cornflour 2 tbsp Worcestershire sauce 2 tbsp tomato paste (concentrated purée) 1kg floury potatoes ¼ cup (60ml) milk METHOD First start the soffritto. Combine the onion, carrot, celery and olive oil in a saucepan over low heat. Cook for 2 hours, stirring every now and then, until the mixture is a thick, dark-brown paste. Meanwhile, cut the venison into small, pea-sized pieces. Doing this by hand takes about 10 minutes, but you could ask your butcher or use a food processor or mincer if you have one. Melt 20g of the butter in a large heavy-based saucepan over medium–high heat. Add the venison and thyme and cook, stirring often, until the venison is browned all over. Whisk together the beef stock and cornflour and add to the venison with the soffritto, Worcestershire sauce and tomato paste. Stir well, bring to a simmer and cook over low heat for 40 minutes. Season to taste. While the meat is cooking, peel and cut the potatoes into small cubes. Place in a large saucepan and cover with cold water. Cook over high heat until the potato is completely tender when pierced with a fork. Drain and mash with 50g of the butter and the milk. Preheat the oven to 180°C. Transfer the meat mixture to an ovenproof dish and top with the mashed potato (I sometimes add it in clumps, which seems to help it crunch up during baking). Dot the top with the remaining butter and bake for 45 minutes or until the potato is golden and the meat is bubbling. Serve with a simple green salad. (See image on middle bottom row page 45)

Images and recipes from A Basket by the Door by Sophie Hansen, Murdoch Books, RRP $39.99. Photography: Sophie Hansen, except page 249, by Lina Hayes.

Beetroot, Walnut & Pomegranate Dip This dip is great with pickled or fresh vegetables and crackers, served alongside barbecued meats, used as a base for a quinoa salad bowl or spread across toasted sourdough and topped with a little feta and rocket (arugula). Makes about 2½ cups INGREDIENTS 4 beetroot (about 700g), trimmed 1 tbsp olive oil, plus extra for drizzling 1 cup (115g) walnuts, toasted 1 handful dill Grated zest and juice of 1 lemon 2 tbsp pomegranate molasses, or to taste ½ tsp sea salt and a good grinding of black pepper, or to taste ¼ cup (70g) Greek-style yoghurt

METHOD Preheat the oven to 180°C. Cut the beetroot into quarters, place on a baking tray and drizzle with a little olive oil. Roast for 35 minutes, then tip the walnuts onto another baking tray and add them to the oven for 10 minutes or until they’re just turning golden and smelling lovely and aromatic, at which point remove them from the oven. Check that the beetroot is cooked (it’ll be tender right through when pierced with a knife) and remove it from the oven as well. Put the beetroot and walnuts in the bowl of a food processor and add the dill, lemon zest, lemon juice, 1 tablespoon olive oil, pomegranate molasses, salt and pepper. Blitz until you have a smooth-ish purée, then add the yoghurt a little at a time until the dip reaches the desired consistency. Season to taste before serving.

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Beer & Cider

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Words: Lisa Doust.

PHOTOS: CHRIS GRAY PHOTOMEDIA

TRUE LOVE

James AND Michael BERAMBING

COMMITTED TO HONOURING TRADITION AND ENSURING THEIR BELOVED DOG WAS A FEATURE OF THEIR WEDDING DAY, JAMES AND MICHAEL CELEBRATED THEIR LOVE IN INIMITABLE STYLE AT CHAPEL HILL RETREAT.

Michael Creed and James Whelan have been together since meeting through a mutual friend at a 21st birthday party in Sydney. When it was time for the couple to formally celebrate their union, they chose 6 July 2019 as the date. Having both grown up in the Blue Mountains – Michael in Blaxland East and Mount Riverview, and James in the Hawkebury township of Kurrajong – they knew exactly where they wanted to be married. “We love the Blue Mountains and it was the perfect place for our big day,” says Michael, who was happy to take on the role of wedding planner. “We decided to hold the ceremony and reception at Chapel Hill Retreat, which was the perfect size for our family and friends to come together.” 101

When it came to the flowers, Michael says Kingswood Florist went above and beyond: “Our florist was the absolute best. I had asked for flowers that were completely out of season and they did everything requested, including using scotch thistle in the flower sprays and in my buttonhole, and adding the tartan throughout.” Tartan was also used for the couple’s hand-fasting ceremony – another Scottish tradition. “And in true Scottish style, we also shared a glass of red wine,” James adds. The couple’s beloved border collie, Thor, was also in attendance. “We are big animal lovers and we even opened the first pet-friendly café in Penrith, named Thor’s,” says Michael. “We had to have Thor with us, and he was chaperoned on the day by Shelley of Pets as Guests.” Keen to see their guests relaxing and partying into the night, Mr and Mr Creed ensured the majority of the evening’s formalities were completed early on.

On their wedding day, Michael and James said their vows in front of the 154 guests who had gathered outdoors at Chapel Hill Retreat. James and Michael both had five of their dearest friends at their side. Standing with James were Best Woman Lisa Williams, Groomsmen Paul Robertson and Matthew Endycott, and Groomsmaids Meaghan Marshall-Creed and Marita Leveritt. Michael’s team included Best Man Troy Marshall, Groomsmaids Kerrie Davies, Marise Payne and Kelly Wallington, and Groomsman Matthew Young. “Celebrant Natalie Stuart made it such a beautiful and easy ceremony,” says James. “To celebrate Michael’s Scottish heritage, we organised a bagpiper from Pipers of Distinction to lead the wedding party down to the ceremony.” James wore a suit and, to honour his Mum, had one of her necklaces melted down and made into his wedding ring. “It’s a way of always having Mum with me,” he says. Michael wore a traditional ‘Prince Charlie’ kilt, made to measure by Houston Kiltmakers in Scotland. “My clan is ‘Bain’ but as the Bain tartan isn’t commercially available, my family wear the Mackay tartan,” says Michael. “The tartan became the theme of the wedding – it was used in our buttonholes, throughout the floral sprays, on the archways and on the covers of our honeypot wedding favours.” 102

“The reception was pretty special because everyone just enjoyed themselves and partied the night away,” says James. “Our aim was for our wedding to be just like any other and many of our guests said ours was one of the best weddings they have been to, which is exactly what we wanted.” BML

celebrate Michael’s Scottish heritage, we organised a bagpiper from “ToPipers of Distinction to lead the wedding party down to the ceremony.

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wore a suit and, â&#x20AC;&#x153; James to honour his Mum, had one of her necklaces melted down and made into his wedding ring.

â&#x20AC;&#x153;

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STYLE FILE CEREMONY & RECEPTION Chapel Hill Retreat, Berambing WEDDING PLANNER Michael orgnaised and styled the wedding CELEBRANT Natalie Stuart MASTER OF CEREMONIES Stuart Ayres and Greg Davies MICHAEL Kilt by Houston Kiltmakers, Scotland JAMES Suit by Vision in White Bridal, Parramatta WEDDING PARTY Outfits by Vision in White Bridal WEDDING RINGS Robert Cliff Master Jewellers, Castle Hill HAIR Leanne Thomas at Blitz Hairdressing, Penrith MAKEUP Kurrajong Beauty, Kurrajong FLOWERS Kingswood Florist and Creative Balloons, both in Kingswood CAKE One Stop Cake Decorations, Penrith CATERING Chapel Hill Retreat CEREMONY MUSIC Bagpipes, played by Pipers of Distinction RECEPTION MUSIC Timeless Wedding Entertainment DOG CHAPERONE Shelley from Pets as Guests PHOTOS Chris Gray Photomedia

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Words: Jacqueline Forster.

PHOTOS: RACHEL H PHOTOGRAPHY

TRUE LOVE

Rebekah AND Matt

MEADOW FLAT

MOVING FROM FIRM FRIENDSHIP TO LASTING LOVE, REBEKAH AND MATT TIED THE KNOT IN SIGNATURE STYLE ON A RURAL FAMILY PROPERTY.

When event stylist Rebekah Cartwright met builder Matt Horan on the job, they formed a friendly working relationship. Little did they know that all that wedding work would rub off on them and romance would bloom among the décor and set designs. “Matt and I both worked for the same event styling company in Sydney,” Rebekah explains. “After six months of being really good friends we realised we were actually really into each other.” Following a year-long engagement, the couple, who reside in Bilgola Plateau on Sydney’s northern beaches, picked a date and chose to get married on Matt’s mother’s property in Meadow Flat, half-way between Lithgow and Bathurst. 107

“We wanted to hold the ceremony and reception at Matt’s mother Cheryl’s property in Meadow Flat as it’s somewhere special to us both,” says Rebekah. “We love that region of the countryside and being family-owned it gave us the opportunity to create an entire atmosphere for the day. “It was also somewhere we both felt comfortable and relaxed, which helped to ground us on such an emotionally overwhelming day.” Rebekah and Matt’s ceremony was held at St Paul’s Anglican Church in Yetholme, a small 1800s sandstone chapel, and was conducted by Reverend Rosie Wynter.

Rebekah’s father, Mark, walked her down the aisle to the tune of Come On Mess Me Up by Cub Sport and the couple surprised both of their mothers, Jenny and Cheryl, by asking them to come forward and sign the wedding certificate. Following the formalities and congratulatory hugs and kisses from family and friends, it was onto the marquee for the reception, where Rebekah and Matt wowed the crowd with their styling prowess. “Being head stylist of an event company meant I had access to a vast range of décor and styling pieces,” says Rebekah. “We chose to go with a light, eclectic feel, blending soft fabrics and natural timbers against deep, moody colours and various textures.

“We had an Anglican ceremony with both of our brothers and sisters involved in the bridal party,” Rebekah recalls. “My brother, Will, read a verse from a bible that belonged to our Grandad, who passed away last year.”

“We wanted to create a warm, relaxed cocktail vibe in the space that blended with and complemented the natural beauty of the area.”

Rebekah’s bride tribe was made up of her sister Rachael, sister-in-law Nicole and best friend Tahlia Inwood. And Matt’s groomspeople included his brother Luke, sister Rebecca and best friend Jono Colley. The two cute flower girls were nieces Charlee and Matilda.

The crafty pair spent two days leading up to the wedding decorating and designing their perfect reception. Matt’s custom-builder and groomsman, Jono of Non-Creative, built a geometric timber feature wall dressed by Edward West of Poho Flowers.

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“Edward is my regular florist for work and offered to drive up from Sydney very early on the morning of the wedding to deliver and install all the floral features himself,” says Rebekah. Blending Australian native blooms and foliage with roses and wildflowers, Edward created beautiful, organically-styled arrangements. Rebekah also included a single poppy in her bridal bouquet in remembrance of her Pop, who passed away a few years earlier. A feast was laid on for the 100 guests by Smoking Brothers Catering of Orange and the couple enjoyed their first dance to Jessica’s Theme from The Man from Snowy River, played on piano by Matt’s father Peter, a retired professional country pianist. Everyone then danced the night away to Matt’s playlist, which included some of the couple’s favourite songs and a collection of iconic floor-fillers. And the best memory from the day? “Having all our favourite people in the one space together to celebrate with us was amazing,” Matt and Rebekah agree. “And being able to create a truly unique wedding space for our guests to enjoy that was representative of our personal style made it all the more special.” BML 109

wanted to create a warm, relaxed cocktail vibe in the space that â&#x20AC;&#x153; Weblended with and complemented the natural beauty of the area.

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STYLE FILE CEREMONY VENUE St Paul’s Anglican Church, Yetholme CELEBRANT Reverend Rosie Wynter BRIDE Top and skirt by BHLDN. Worn with Rebekah’s Nana’s vintage fur stole and Mimco jewellery. Top for the reception by Sheike BRIDAL PARTY Dresses by shonajoy.com.au, asos.com and alamourthelabel.com FLOWER GIRLS Outfits handmade by Rebekah GROOM Suit by M. J. Bale, Sydney WEDDING RINGS Grew & Co., Sydney HAIR Melissa Smith Hair, Bathurst MAKEUP Claire, Matt’s cousin MARQUEE JD Events, Bathurst STYLING Rebekah and Matt DÉCOR Divine Events, Sydney. Wall feature and cake table by Non-Creative, Bathurst FLOWERS Poho Flowers, Sydney CAKE & DONUTS Belle Bakes, Sydney CATERING Smoking Brothers Catering, Orange DRINKS Moubar Vintage, Bathurst RECEPTION MUSIC Piano by Matt’s Dad, Peter Horan, followed by Rebekah and Matt’s playlist TRANSPORT Sinclair Bus Services, Bathurst PHOTOS Rachel H Photography

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TRUE LOVE

Sharyn AND David

KURRAJONG HILLS

A FULL MOON, UNIQUE PERSONAL TOUCHES AND SURPRISING GUESTS BY TAKING A LEAP INTO THE POOL AT LOXLEY ON BELLBIRD HILL ENSURED SHARYN AND DAVID’S WEDDING DAY WAS JUST AS QUIRKY AS THEM.

Sharyn and David Vincenti Phipps had their first date in April 2015, after connecting on Tinder. “I made David meet me in a public place, but he was a complete old-world gentleman,” Sharyn recalls. “He arrived in his truck, wearing a grandpa flat-cap and holding a bunch of flowers.”

David agrees: “The area means so much to us, so when we decided to be married there was no other choice but the mountains,” he says. “We wanted to be married on a very specific day – 21 March 2019, the date of the Autumn Equinox and a full moon.” 112

Words: Lisa Doust.

The date went well and before long Sharyn and David were planning their first trip away as a couple – to the Blue Mountains. “We love the area. The quaint shops, cafés and scenery are magical and fresh,” says Sharyn.

PHOTOS: INLIGHTS PHOTOGRAPHY 113

When searching for the ideal location for their wedding, Loxley on Bellbird Hill ticked all the boxes. “It sits on green, rolling hills and the staff were friendly and happy to accommodate all of our wishes and quirks,” says David. “We wanted a ‘pop-up’ wedding that included the ceremony and a small reception, photography and a night’s stay.”

Russell Murray of Inlights Photography snapped all of the day’s special moments. “We had some interesting requests and brought a few props with us, and Russell was so fun and imaginative. I was so nervous about having my photo taken but he made us both feel so comfortable and the photos turned out beautifully,” says Sharyn.

Fifty close friends and family members were invited, and the couple asked niece Savannah to be flower girl and nephew Miles to be the ring bearer. As Sharyn and David both enjoy Celtic and Viking history, they added a few twists to the day – they had a hand-fasting ceremony, their wedding jugs were made of horn and their wedding rings were engraved with a sun and moon.

After the more formal photos were taken, it was jokingly suggested that the newlyweds leap into the property’s pool. “We were incredibly keen to do it,” says David. “To everyone’s shock, we jumped in hand-in-hand wearing the full kit and caboodle – Sharyn in her wedding dress and veil, and me in my suit.”

To honour her father, who passed away when she was a teenager, Sharyn had a charm made that was placed around her beautiful bouquet. “My Mother walked me down the aisle and I wanted Dad to walk with me as well. Having the charm with me was the cherry on top,” she says.

Taking a splash was one of Sharyn’s highlights: “My favourite moment, though, was declaring our personalised vows to one another, closely followed by our first dance. We danced to Die A Happy Man by Thomas Rhett, which was remixed into The Bad Touch by Bloodhound Gang – all of our guests joined in.”

Celebrant Robyn Pattison performed the ceremony. “Robyn told our love story wonderfully, and had our guests captivated,” says David. “Also, our friend Mitch lovingly made the trip back from Europe and we made him a part of the hand-fasting ceremony – he held the ribbon.”

For David, watching Sharyn walk down the aisle in her wedding dress is his favourite memory: “I was an ecstatic, blubbering mess when I saw her. Jumping into the pool capped off all the fun of the day and we had the Blue Mountains as our beautiful natural backdrop, which cannot be beaten.” BML

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STYLE FILE RECEPTION & CEREMONY Loxley on Bellbird Hill, Kurrajong Hills CELEBRANT Robyn Pattison of The Wedding Pixie BRIDE David chose Sharyn’s dress at Tree of Life and Sharyn’s mother made a slip to go underneath. Worn with shoes from Minnetonka Moccasins and a crystal necklace from Living Energies. For ‘Something Old’, Sharyn wore the same sea-pearl drop earrings she had worn to her Year 10 formal GROOM Custom-made suit and shirt from Montagio, Sydney. Worn with Windsor Smith shoes and a hat from theirishstore.com WEDDING RINGS Yellow-gold bands from Michael Hill Jewellers, which Sharyn and David had engraved with a sun and moon on the inside and their wedding date on the outside HAIR & MAKEUP Miss Moss Makeup, Alexandria FLOWERS The Bloom Room, Richmond BOUQUET CHARM perfectcharmer.com.au CAKE Two-tier Green Geode cake with banana and caramel flavours, made by Savvy Cakes, Penrith BONBONIERE Gingerbread cookies shaped like penguins (David’s favourite animal) and owls (Sharyn’s favourite animal), made by Savvy Cakes CATERING Canapés made by Loxley on Bellbird Hill INVITATIONS Sharyn and David chose the Starry, Starry Night wedding invitations from minted.com ACCOMMODATION The chalets at Loxley on Bellbird Hill PHOTOS Russell Murray of Inlights Photography 117

TRUE LOVE

Deanna AND Daniel

WENTWORTH FALLS

A EUROPEAN LOVE AFFAIR CULMINATED IN A BLUE MOUNTAINS

Words: Lisa Doust.

BUSH WEDDING FOR DEANNA AND DANIEL.

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PHOTOS: WOOD & FLAME 119

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Words: Jacqueline Forster.

Backpacker romances often don’t stand the test of time but the “instant chemistry” Daniel and Deanna felt on their first encounter sparked a long-distance love affair that would lead to a down-under wedding for Aussie Daniel and USborn Deanna. “We met at a hostel in Prague while we were both travelling solo around Europe,” recalls Deanna. “After two days touring the city together it was time for me to leave for Poland. We exchanged contact details not really sure of what was to come.” Three days and 500 text messages later, the couple decided to re-route their travels and rendezvous in Athens for a weekend. “We bonded over our love of food, travelling and the outdoors,” says Deanna. “When the weekend ended, I flew home to the States and immediately texted my friends and family telling them I had met the person I was going to marry.” A month later, Deanna headed to Australia to be reunited with Daniel and the relationship blossomed, with the pair criss-crossing the Pacific to cement their love. “I proposed to Deanna on Lido Key Beach in Sarasota, on my first

trip to the US,” Daniel remembers. The long-distance relationship continued as the couple navigated the visa process – Deanna in Sarasota, Florida, and Daniel in Camden, south-west Sydney. So, why the Blue Mountains for wedding photos? “When I first met Daniel, I told him of my love of funiculars and how I have always been fascinated by them,” Deanna explains. “I had plans to ride one in Budapest but due to our detour to Athens, I never made it to Budapest. “On my first trip to Australia, Daniel surprised me with a trip to Scenic World in Katoomba, just so I could ride the funicular (known as the Scenic Railway). We took the most beautiful photos that day and I absolutely fell in love with the beauty and grandeur of the Blue Mountains.” “We both love the outdoors and hiking, so it was only natural that we chose to go back and make an adventure of our wedding photographs in the Blue Mountains,” Daniel adds. Deanna and Daniel opted for a quiet backyard wedding in Camden which they say, “was truly about us – not everyone else”. 121

â&#x20AC;&#x153;

We could think of nothing better than standing on the edge of the mountain, feeling that rush, basking in all of the beauty the Blue Mountains has to offer, documenting our love for one another.

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“Neither of us like to be the center of attention and because my family and friends weren’t able to travel all the way from the US, we really wanted to keep the ceremony as small and private as possible,” says Deanna. Despite the ceremony being small, planning a wedding from the other side of the globe proved difficult. “In the end our rather impromptu nuptials were orchestrated by a very good friend who set up a whimsical spot overlooking the Equestrian Center behind our house, complete with hay bales as seats for our guests, and the most beautiful sunset as a backdrop, where we ended up saying our vows.” An intimate gathering followed the ceremony, with dinner catered by The Chef and I Catering. The next morning, after breakfast with family and friends, the couple headed to Wentworth Falls to meet their photographers, Jess and Jarrah from Wood & Flame. “Because of the informal nature of our wedding, and our budget, we decided we did not want a photographer for our ceremony. Instead, we found a quaint little cabin outside of Blackheath to stay for our honeymoon and decided that, while there, we would take wedding pictures,” says Deanna.

“My favourite part of the whole experience was the adventure of taking our wedding photos,” says Daniel. “We had a pretty good idea of what sort of photos we wanted, however Jarrah and Jess went above and beyond to research specific locations in the Blue Mountains that fit our motif.” It might not be everyone’s idea of a wedding shoot, but this adventurous couple trekked down to Water Nymph’s Dell in Wentworth Falls, wearing Adidas under their wedding clothes. “When we made it to the waterfall, we decided to dip our toes in despite the frigid temperatures,” says Deanna. “Jarrah and Jess were so personable and fun the entire time and made us feel so comfortable. The location was breathtaking; a true hidden oasis in the mountains. “Daniel and I connected over our demure, self-effacing personalities – we’re not really ones to jump in front of a camera but we could think of nothing better than standing on the edge of the mountain, feeling that rush, basking in all of the beauty the Blue Mountains has to offer, documenting our love for one another. We wouldn’t change a single thing about our wedding.” BML

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STYLE FILE BRIDE Dress by davidsbridal.com GROOM Suit by studiosuits.com HAIR & MAKEUP Miriam van Cooten, Sydney WEDDING RINGS Deanna’s ring: GS Diamonds, Sydney. Daniel’s ring: e-weddingbands.com FLOWERS Clementine Posy, Camden CATERING The Chef and I Catering, Camden PHOTOS Wood & Flame

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ENGAGEMENT

POP THE

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Question

ROMANCE IS ALIVE AND WELL IN THE BLUE MOUNTAINS, AS THREE HAPPY COUPLES CAN ATTEST.

PHOTOS: LIAM FOSTER 127

SHANNON & LACHLAN

Choosing the Blue Mountains as the place to pop the question was a no-brainer for Lachlan. “The Blue Mountains has the most stunning views. It is such a beautiful place and I couldn’t think of a better location,” he says. The surprise factor was almost as epic as the views. “We had lots of conversations about getting married and our future together, but Shannon didn’t expect a proposal that day,” Lachlan adds. Fortunately, Shannon had organised a weekend away in the Blue Mountains, giving Lachlan the chance to plan his proposal around their time away without causing suspicion: “Shannon reacted with excitement and smiles – and a big ‘Yes!’. Tears of joy came about half an hour later, when it had sunk in.” Picnics by Hannah set everything up for Lachlan on the day. “Hannah was amazing at helping organise it all,” he says. “We had a boho picnic right on the edge of the mountain with cheese, wine, flowers, rugs, pillows and, of course, a stunning view.”

“I loved the huge surprise of Lachlan’s proposal and how much genuine thought and effort he put into organising it all to make sure it was perfect,” recalls Shannon. “He even got one of my best friends to decorate our room for when we got back and had a group of our closest friends leave wine and a congratulations cake.” “I loved everything about the day and was glad the weather held off for us, as it was touch and go all morning,” remembers Lachlan. “But most importantly, Shannon said ‘Yes’.”

picnic right “onWethehadedgea boho of the mountain with cheese, wine, flowers, rugs, pillows and, of course, a stunning view. Words: Jacqueline Forster.

After an overcast morning, the rain held off and Lachlan was able to present Shannon with a cushion-cut halo engagement ring he had designed at Precious Gems in Sydney.

So, what did the pair love most about the day?

“

Despite moving in similar circles, Shannon and Lachlan had never actually met until mutual friends introduced them. “We clicked straight away,” says Shannon, a born-and-bred Penrith resident. The pair has been together ever since.

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SIMON & STEFANIE How did you meet?

Describe the set-up.

We met in high school. I was a grade above Stef, but we went to sport together, which is where we began talking and hit it off. Eight years later we are still together and happier than ever. We both come from European heritage, I’m Italian and Stef is Croatian, and we are both currently living with our parents in the Western Sydney region while our first home is being built in Gledswood Hills.

I asked Picnics by Hannah to put together an awesome spread, so we had a grazing plate full of cold meats, nuts, fruit, dips, cheese and crackers. It was accompanied by a bunch of flowers from a local florist, a sign that said, ‘I love you’, beautiful blankets and cushions, all placed in a perfect location overlooking the Jamison Valley. We also shared a bottle of Pinot Noir from Dryridge Estate, located in the Megalong Valley.

Why did you choose to pop the question in the Blue Mountains? I love Australian National Parks and the Blue Mountains in particular – it’s a special place for us and we have been on almost every walking track there. Rather than going on dates to the city, we’ve always preferred taking day trips to the mountains – it’s such a therapeutic environment and we love it. I couldn’t think of a more perfect place to propose. Was the proposal a surprise and what was the reaction? It was a surprise. I didn’t want Stef to know I was going to propose as I thought it would be more special. She thought it was just another weekend exploring the mountains, followed by a pub feed or a pie at Bakehouse on Wentworth (standard procedure for us). Stef is very emotional, so of course started crying and then said ‘Yes’!

What about the photos? I organised an amazing photographer, Liam Foster, for the proposal so he could capture the special moment. I came across his work on Instagram and, after a brief chat, knew he would do a fantastic job. We were lucky to have great weather, as the days leading up to the proposal were miserable. Our photos turned out perfectly and we’re so happy that we can now look back and relive this moment through these wonderful photos. And the engagement ring? It’s from the talented Edward Suh at Diamond Specialist. He was exceptional throughout the whole sales process and created a brilliant emerald cut engagement ring. What did you love most about the day? The whole experience was awesome, to be honest. But I guess the best part would have to be just after Stef said ‘Yes’ – we sat down on the edge of the cliff and took in the beautiful view. It was then I knew it was going to be a special memory that we would look back on and smile about in years to come. BML

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LAUREN & ALEC He says…

She says…

Lauren and I met through her sister, who I used to work with. When Lauren came in to work one day, I was instantly smitten by her. I asked her sister to set me up with her but she laughed in my face and said ‘No’, so I had to take matters into my own hands. Lauren and I both live in the Penrith area. I am of Maltese/Scottish background and Lauren is Australian.

When I first met Alec, he would always joke around about the possibility of him and I dating, and I would laugh it off. But little did I know that being with Alec would be my greatest adventure so far!

I chose the mountains to propose as it’s a special place for the both of us. As well as being an area that’s beautiful to explore, it’s where Lauren and I shared our first kiss. I originally wanted to propose at the Three Sisters, but crowds during the day would have made it difficult. Our photographer shared an isolated and gorgeous location with me where I could pop the question instead. In the moment, I had a whole speech planned but I teared up and couldn’t even get through the first sentence. The set-up was very simple. On the drive up the mountains we listened to our favourite band, Gang of Youths, to set a calm and relaxed mood. Lauren thought we were on our way to have dinner with my relatives so had no idea what I was planning. The weather was sunny and warm, which was a change from the overcast morning that day. Once we parked the car and finally reached the location of the proposal, I got down on one knee and presented Lauren with the engagement ring. Our amazing photographer, Liam Foster, captured the entire moment for us that day. The best part of the afternoon was the walk from my car to the spot. I knew exactly what was going to be in store for Lauren on the other end of that walk and she had absolutely no clue. Feeling the engagement-ring box in my pocket as we walked, holding hands, was very humbling as I knew this was going to be the final moments of one chapter of our lives and we were about to start a new one.

The day of the proposal we were supposed to be having dinner with Alec’s uncles, who lived in the mountains. However, as we were approaching our destination, Alec revealed that his uncles were running late and insisted we visit an amazing spot with a beautiful view that was only a short drive away. At first, I was reluctant, as I didn’t want to venture too far from our dinner plans. When we arrived, Alec had me walk up a dirt road and along a bush track that led to the lookout. When we finally Reached the breathtaking spot, I walked out to take in the amazing view. Totally breathless, sweating and possibly wheezing, I turned to Alec, who was already on one knee, and he popped the question and presented me with the most perfect engagement ring from MiaDonna in the United States. I was in total shock and felt overcome by emotion, triggered by Alec’s tears. I had no idea about Alec’s big surprise – it was a beautiful day that I will never forget. The location was magical; a small secluded lookout not too far from the Three Sisters. The sunset set the mood perfectly for our photographer, Liam Foster, who amazingly captured every moment for us. The best part of the day was after the initial stock, when all our photos had been taken. Alec and I sat, just the two of us, on the edge of the mountain and watched as the sun went down and the light dimmed over the valley. BML

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CAKES

Lashings OF LOVE

LET THEM EAT CAKE ON YOUR SPECIAL DAY WITH THESE DREAMY DESSERT OPTIONS FROM THE BEST BLUE MOUNTAINS BAKERS.

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The setting for our lavish cakes shoot was Emma Barnet’s beautiful Flower Empire in Glenbrook. Emma’s floral arrangements have graced countless weddings, events, corporate functions and even popular television programs such as Home and Away.

PHOTOS: JEFF DAVIES PHOTOGRAPHER 135

Mud and Sugar Two-tier Vanilla Swiss Meringue Buttercream Cake with hand-piped peonies & succulents.

NISA STONE, MUD AND SUGAR Nisa Stone of Mud and Sugar creates delightful cakes and cookies. Specialising in buttercream florals, each petal and leaf is carefully piped to create realistic edible flowers in an endless array of colours. Cookies decorated in royal icing are also available and make personal, unique gifts for weddings and special occasions. Flavours include red velvet, vanilla buttermilk and sticky date. @mud_and_sugar 136

The Half-Baked Moose Vanilla-bean Cake with a rustic textured buttercream finish, adorned with everlasting daisies.

REBECCA JARDINE, THE HALF-BAKED MOOSE Fuelled by a love of baking and sharing special moments with family and friends, Rebecca Jardine of The Half-Baked Moose creates rustic style wedding cakes certain to please your wedding guests. Rebecca’s cake options include the popular ‘naked’ and ‘semi-naked’ styles, as well as other non-traditional and unique creations. Rebecca loves working with couples to incorporate any special ideas or requests they may have for their cake in order to make their big day extra special. thehalfbakedmoose.com 137

Loretta’s Cakes and 1two1 Produce Multi-layered Vegan Chocolate Cake with edible flowers & organic strawberries

SARAH CAMPBELL & LORETTA PSAILA, LORETTA’S CAKES AND 1TWO1 SPRINGWOOD Recently opened in Springwood by Sarah Campbell, 1two1 Produce is a vegan organic grocer and plant-based kitchen offering a range of products, including organic fruit and vegetables, bulk foods, and direct trade coffee. With delicious eat-in and take-away breakfast and lunch options, 1two1 is also able to provide vegan wedding and occasion cakes made to order. @1two1springwood 138

Sorelle Eats Tangelo Curd, Citrus Mascarpone & Vanilla Sponge Layer Cake with torched Italian meringue.

SARAH SMITH & PIP MAPLES, SORELLE EATS Sorelle, meaning sisters in Italian, was created by Blue Mountains-based sisters Sarah and Pip Maples, who were taught to cook and bake by their late Italian nonna, Giuliana. Offering a bespoke range of scratch-made sweets and savouries that champion local, seasonal produce, these clever sisters showcase their rustic-modern style through wedding and special event cakes, grazing tables, canapĂŠs, catering and their twice-monthly market stall at Springwood Growers Market and Glenbrook Rotary Market. sorelleeats.com 139

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{ all in the detail }

BLUE MOUNTAINS SPECIAL EVENT HIRE

JEFF DAVIES PHOTOGRAPHER

Blue Mountains Special Event Hire has the widest range of event hire equipment in the Blue Mountains â&#x20AC;&#x201C; from marquees, stages, flooring, centrepieces, lighting, linen, helium and balloons to tableware, catering equipment, jukeboxes and dancefloors, the list goes on. Feel free to call, email or visit the friendly staff for an obligation-free quote â&#x20AC;&#x201C; 02 4782 1023 or info@bluemountainsspecialeventhire.com.au

Jeff Davies is a professional wedding and social-documentary photographer based in the beautiful Blue Mountains. His style of photography is informal and he loves capturing those little moments that occur throughout your wedding day; moments that tell your story and create memories that you will cherish for a lifetime. facebook.com/Jeffweddings

bluemountainsspecialeventhire.com.au

LAVENDER HILL EVENTS

BLUE MOUNTAINS FLORAL DESIGNS

Based in beautiful Little Hartley, Lavender Hill Events offers sumptuous grazing table spreads and gift boxes for all types of events, including weddings, parties and corporate functions. Available in three sizes and filled with fresh, seasonal and local produce and treats, grazing boxes can be delivered free, from Lithgow to Leura, for your next get-together, hen party, picnic or B&B welcome gift. Email emmamatt@live.com for details.

Blue Mountains Floral Designs creates beautiful, eco-thoughtful wedding and event flowers with as little environmental impact as possible. Owner Trish Carter buys locally sourced and environmentally sustainable products, forages plant matter on her mid-mountains property and recycles and composts all the waste her business generates. Image by Ann Marie Yuen Photography. bluemountainsfloraldesigns.com

@lavender_hill_events 141

STOCKISTS ACCOMMODATION Allview Escape 0418 402 008 Allviewescape.com.au Avant-Guarde Camping Co 0419 480 410 avantguardecamping.com.au Dantosa Blue Mountains Retreat 0425 366 804 dantosa.com Eagle View Escape 1300 851 829 eagleview.com.au Escarpment Group 02 4780 1200 Escarpmentgroup.com.au Kookawood Rural Retreat 0418 105 543 secretgarden-cottage.com.au Loxley on Bellbird Hill 02 4567 7711 Loxleyonbellbirdhill.com.au The Black Barn @the_black_barn The Carrington Hotel 02 4782 1111 thecarrington.com.au

BEAUTY UBIKA Day Spa 02 4785 0062 ubikaspa.com/leura

Maggie Sottero maggiesottero.com

CELEBRANTS/ OFFICIANTS

Christian Louboutin christianlouboutin.com

The Bridal Atelier 02 9363 0889 thebridalatelier.com.au

A Ceremony by Design Susan Artup 0408 826 743 ceremonybydesign.com.au

City Chic citychic.com.au

CAKES Amela’s Cakes @amelas_cakes Belle Bakes 0401 950 451 bellebakes.com.au Buttercream Bakery 02 9056 0890 buttercream.com.au Cake n’ Co 0418 141 982 facebook.com/cakenco1 Loretta’s cakes @1two1springwood Mud and Sugar @mud_and_sugar One Stop Cake Decorations 02 4722 9580 onestopcake.com.au Savvy Cakes facebook.com/SavvyCakesSydney Sorelle Eats sorelleeats.com The Half Baked Moose thehalfbakedmoose.com

BOOKS

CATERING

Allen & Unwin allenandunwin.com

Crush Catering 0413 549 391 crushcatering.com

Murdoch Books murdochbooks.com.au The Little Lost Bookshop 02 4778 0100 littlelostbookshop.com.au

BRIDAL WEAR BHLDN bhldn.com Brides of Sydney 02 9683 6446 bridesofsydney.com.au David’s Bridal davidsbridal.com Grace Loves Lace graceloveslace.com

Alice Simpson 0408 217 078 Ben Ager 0414 493 563 benager.com.au Echuca Celebrant Wendy Nolan 0422 893 924 Facebook.com/Echuca-CelebrantWendy-Nolan Oz Celebrant Geordie Barham 0414 519 990 @ozcelebrant The Wedding Pixie Robyn Pattison 0413 886 026 robynpattison.com.au

Jodie Louise Millinery 0401 964 749 jodielouisemillinery.com.au Minnetonka Moccasin minnetonkamoccasin.com Sheike sheike.com.au Shona Joy shonajoy.com.au The Iconic theiconic.com.au Tree of Life treeoflife.com.au Wittner wittner.com.au

Wild Blue Studio 0403 590 552 wildbluestudio.com.au

FOOD, COFFEE & WINE Bilpin Cider 02 4567 0704 bilpincider.com Charred Kitchen & Bar 02 6363 1580 charred.com.au Dave Ja Vu Ice Cream @dave_ja_vu Darragh Wines 02 4787 5964 darraghwines.com.au Dryridge Estate 0403 118 990 dryridge.com.au Jannei Goat Dairy 02 6355 1107 jannei.com

Wedding Celebrant Sydney Natalie Stuart 0405 515 586 weddingcelebrantsydney.net.au

FLOWERS Annie Ha Le @thha_creations

Fumo 02 4787 6899 fumorestaurant.com.au

EVENTS & STYLING

Blue Mountains Fine Flowers 02 4782 3314 katoombafineflowers.com.au

Josophan’s Fine Chocolates 02 4784 2031 josophans.com.au

Blue Mountains Floral Designs 0410 765 386 bluemountainsfloraldesigns.com

Leura Garage 02 4784 3391 leuragarage.com.au

Clementine Posy 02 465. 3285 clementineposy.com.au

Lindsays Café 02 4751 9611 lindsayscafe.com.au

Floral by Nature floralbynature.com.au

Logan Brae Orchards loganbrae.com.au

Flower Empire 02 4739 0745 flowerempire.com.au

Lyttleton Stores Co-operative 02 4759 3478 lyttletonstores.com.au Mandagery Creek Venison 02 6365 6171 mandagerycreek.com.au

Blue Mountains Special Event Hire 02 4782 1023 bluemountainsspecialeventhire.com.au Divine Events 02 9125 4999 divineevents.com.au JD Events 02 6332 9511 jdevents.com.au

Redpepper Catering 02 4704 9494 redpeppercatering.net

Non-Creative @non_creative

Smoking Brothers Catering 02 6360 2880 Facebook.com/smokingbrotherscatering

Penny Lane Studio 0414 637 565 pennylanestudio.com.au

The Chef and I Catering 0431 910 915 chefandicatering.com.au

FASHION & ACCESSORIES Alamour the Label alamourthelabel.com Asos asos.com Bella Boheme 02 4751 6821 bellaboheme.com.au Billini billini.com

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Forever New rorevernew.com.au

The Little Flower Shop 02 4757 3339 thelittleflowershop.com.au

Kiko Design 0451 805 456 kikodesign.com.au Kingswood Florist 02 4732 2182 kingswoodfloristshop.com.au Poho Flowers 02 9331 4333 poho.com.au Pot and Posy 0416 057 303 potandposy.com.au The Bloom Room 02 4588 6039 bloomroom.com.au

Megalong Creek Estate 0402 358 100 megalongcreekestate.com Moreish Menu 0467 841 143 moreishmenu.com.au Moubar Vintage @moubarvintage The Little Coffee Co. 0412 443 987 thelittlecoffeeco.com.au

GIFTS

JEWELLERY

Leura Whisk 02 4784 3412 leurawhisk.com.au

Australian Diamond Brokers 02 9232 2328 australiandiamondbrokers.com

Mount Vic and Me 0400 342 331 mountvicandme.com

E-Wedding Bands e-weddingbands.com

Perfect Charmer 0403 677 188 perfectcharmer.com.au

GRAPHIC DESIGN & ILLUSTRATION Lisa Reidy 0404 099 452 lisareidy.com.au Melanie Vugich – Artist 0425 174 422 @melanievugich

Gray Reid Gallery grayreidgallery.com.au GS Diamonds 1300 181 294 gsdiamonds.com.au

Oberon Hire Care & Mini Bus Services 0427 269 490

Gucci gucci.com

Inlights Photography 02 4731 4151 inlights.com.au

Sinclair Bus Services 02 6334 2400 sinclairbusservices

In the Booth 1300 026 684 inthebooth.com.au

VENUES

H&M hm.com M.J. Bale mjbale

Jack Henry @jackhenryphoto jackhenryphoto.com

Grew & Co 02 9221 0088 grewandco.com.au

P. Johnson 0409 091 485 pjt.com

Jeff Davies Photographer 0450 782 820 onecrowdedhour.smugmug.com

Living Energies 02 9389 3708 livingenergies.com.au

Studiosuits studiosuits.com

Lauren Elyse Photography 0449 261 402 laurenelysephotography.com.au

Lovisa lovisa.com

Alex Walsh @__alexwalsh

Michael Hill michaelhill.com.au

Hairitage at the Carrington 02 4782 0970 @HairitageTheCarrington

Henry Paul Photography 0431 031 054 henrypaul.com.au

Montagio Mens Suits montagio.com.au

HAIR & MAKEUP

Blitz Hairdressing 02 4721 5403 blitzhairdressing.com

Ferrari Formal Wear 02 4226 6544 ferrariformal.com.au

Mimco mimco.com.au Moon Jewellery and Design @MoonJewlleryAndDesign Precious Gems 02 9235 0129 preciousgems.com.au

The Irish Store theirishstore.com Windsor Smith windsorsmith.com.au

MUSIC Imogen Spong @imogxn Madison Jade & Band brightsidemusic.com.au

Liam Foster Photography 0439 478 909 liam-foster.com Perfect Moment Photography 0425 396 408 perfectmoment.net.au Rachel H Photography 0410 775 428 rachelhphotography.com.au

MC Wired for Sound mcwiredforsound.com.au

Silversalt Photography 0410 619 977 silversalt.com.au

Robert Cliff Master Jewellers 02 8850 5400 robertcliffmasterjewellers.com.au

Pipers of Distinction 02 8678 8376 pipersofdistinction.com

Sophie Hansen 0400 032 326 local-lovely.com

Melissa Smith Hair @melissa_smith_hair

Samantha Wills 02 9690 2122 samanthawills.com

Soda Jazz Band facebook.com/sodajazzband

Susan L’Estrange Photography 0412 927 894 @strangesusan

Miriam van Cooten 0414 625 387 miramvancooten.com.au

Swarovski swarovski.com

Hair by Naydene @bridalhairbynaydene Kurrajong Beauty 0438 406 823 @kurrajongbeautydayspa

Miss Moss Makeup 0407 917 080 missmossmakeup.com.au Paul Bedggood and Paulie @ Tiwilla 0414 701 178 paulbedggood.com Tania Bowers, Wild Botanik 0449 776 614 wildbotanik.com/hair-makeup Vanessa Bailey @nessbailey_mua

Tiffany & Co tiffany.com.au York Jewellers 02 4721 0780 yorkjewellers.com.au

MENSWEAR & ACCESSORIES Asos asos.com Connor connor.com.au

White Lion Cosmetica whitelioncosmetica.com.au

Converse converse.com.au

XOX Hair Studio 02 9676 2222 xoxhairstudio.com

Cuffed cuffed.com.au

Timeless Wedding Entertainment 1800 811 981 timelessweddingentertainment.com.au

PET CHAPERONE Pets as Guests 0414 932 434 petsasguests.com

PHOTOGRAPHERS Andy Mac Photography 0417 477 001 andymacphotography.net Chris Gray Photomedia 0425 353 283 chrisgrayphoto.com David Hill, Deep Hill Media 0401 460 948 deephill.com.au Dustin Ling Photography 0450 000 250 dustinling.com

Willow & Co willowand.co Wood & Flame woodandflame.co

STATIONERY Etsy etsy.com Minted minted.com Sam Johnson Graphic Design samjohnsongraphics.wordpress.com Styleprint styleprint.com.au

Blue Mountains Botanic Garden 02 4567 3000 bluemountainsbotanicgarden.com.au Chapel Hill Retreat 02 4567 2156 chapelhillretreat.com.au Collits Inn 02 6355 0287 collitsinn.com Crowne Plaza Hawkesbury Valley 02 4577 4222 crowneplaza.com/Windsor Fairmont Resort & Spa Blue Mountains 02 4785 0094 fairmontresort.com.au Lilianfels Resort & Spa 02 4780 1200 lilianfels.com.au Loxley on Bellbird Hill 02 4567 7711 loxleyonbellbirdhill.com.au Norman Lindsay Gallery & Museum 02 4751 1067 normanlindsay.com.au St Paul’s Anglican Church, Yetholme 02 6351 3070 The Hydro Majestic Hotel 02 4782 6885 hydromajestic.com.au

VIDEOGRAPHY Sam Battin Films 0449 177 811 facebook.com/SamBattinFilms

WRITERS Debra Wylde Ruby Spur 0415 766 660 rubyspur.com.au Ellen Hill Deep Hill Media 0422 140 528 deephill.com.au

TRANSPORT Lithgow Buslines 02 6352 3888 lithgowbuslines.com.au 143

WEDDING

planner

WHETHER YOU’RE DREAMING OF A BIG WEDDING OR AN INTIMATE

CEREMONY, IT HELPS TO HAVE A PLAN. SIMPLY HIGHLIGHT EVERYTHING THAT APPLIES, AND REMEMBER TO BREATHE.

12 MONTHS TO GO • Set your date • Set your budget • Decide on the type of wedding you want: style, size, location, time of day, etc. • Compile your guest list • Gather ideas for your ceremony and reception • If you’re going to need help, hire a wedding planner • Start researching ceremony and reception locations • Brides, start looking for your dream gown

10 MONTHS TO GO • Start thinking about your color palette and theme • Reserve your chosen ceremony and reception sites • Select the members of your bridal party • Reserve accommodation for out-of-town guests • Make appointments to try on wedding gowns/ tuxedos/suits • If wearing an heirloom gown, schedule alterations

8 MONTHS TO GO • Gather vendor referrals from friends and relatives • Interview celebrants/marriage officiants and confirm requirements for your marriage license • Order and mail ‘Save the Date’ cards • Start meeting with vendors – photographers, videographers, caterers, cake makers, florists, printers, bands and DJs • Finalise wedding theme and palette 144

6 MONTHS TO GO • Book baker and decide on your cake flavour and design • Book caterer • Book florist and decide on overall style for personal flowers, ceremony and reception décor • Book ceremony musicians and reception band or DJ • Book photographer and videographer • Finalise guest list and mailing addresses • Research invitation designs • Select your celebrant/officiant and discuss the ceremony service • Order your wedding dress and accessories • Book transportation for the bride, groom an bridal party • Reserve a hotel room for your wedding night

5 MONTHS TO GO • Select bridesmaids’ dresses and confirm that each bridesmaid has ordered her dress • Select outfits for flower girls and ring bearers • Provide bridal shower guest list to your Maid of Honour • Update registry lists for bridal shower • Research honeymoon destinations • Finalise invitation design and order wedding invitations • Check invitation proof • Reserve all rental items

4 MONTHS TO GO • Book honeymoon • Meet with hair stylists and makeup artists to discuss ideas • Create song playlists • Select first dance and other special dance songs • Schedule dance lessons • Order wedding rings • Reserve tuxedos for groom, dads and groomsmen • Draft wedding program information • Schedule rehearsal with celebrant/officiant and bridal party

3 MONTHS TO GO • Attend first dress fitting • Plan rehearsal dinner – book space and order invitations • Order or make wedding favours • Purchase guest book/vessel for guest notes • Research signature drink options • Book time off work for your honeymoon • Finalise flowers • Order wedding programs

2 MONTHS TO GO • Mail wedding invitations • Keep a record of RSVP cards you receive • Schedule a hair-and-makeup trial • Select gifts for attendants and parents • Have fun at your bridal shower • Write and mail bridal shower ‘Thank You’ notes • Start drafting your wedding vows • Schedule a tasting with your caterer and confirm reception menu

1 MONTH TO GO • Draft your seating chart • Review ceremony details with your celebrant/officiant • Distribute copies of selected readings and songs to your ceremony party • Apply for a marriage license • Send photo shot list to photographer and play list to band/DJ • Have fun at your bachelor/bachelorette parties • Write your wedding speech/toast • Prepare bride and groom emergency kits • Assemble guestroom gifts for out-of-town guests • Start breaking in your chosen shoes • Attend a hair and makeup trial • Schedule a haircut appointment for the groom • Find something old, new, borrowed and blue • Attend final dress fitting • Pick up your wedding rings • Send seating and place cards to calligrapher, or write/print them yourself

1 WEEK TO GO • Collect wedding dress and tuxedos • Give the caterer your final head count • Send reception location manager your final seating chart and drop off seating cards • Distribute day-of timeline and contact list to vendors and bridal party • Give ceremony and reception location managers a vendor contact sheet • Confirm beauty appointments • Confirm details with all vendors • Pack for honeymoon • Deliver guestroom gifts to hotel • Assign day-of responsibilities to attendants • Arrange for someone to send your wedding dress to a preservationist and return tuxedos to the rental store

DAY BEFORE • Attend rehearsal and rehearsal dinner • Drop all props (programs, candles etc) to ceremony site • Give attendants and parents ‘Thank You’ gifts • Have a manicure and pedicure

THE BIG DAY Enjoy every minute!

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LAST WORD

“Creating this ‘after 5’ glam styled shoot, set against one of the region’s most spectacular backdrops at The Machinery Shed Blackheath, was a sheer delight for all involved. The effortless grace of our models and the luminescent glow of the stunning Ziolkowski gown and Blue Mountains twilight had us all swooning.” – Nicole Bull, Penny Lane Studio

PHOTO: ASIA UPWARD

local designer • unique gifts • studio shop • online

Designed and made downunder

GANG GANG COCKATOOS

mountvicandme.com

115 Great Western Highway Mount Victoria NSW mountvicandme.com

One view. Infinite possibilities… BLUE MO UNTA INS BOTA NIC GA R D EN

Curate your own wedding experience at the Blue Mountains Botanic Garden, where every celebration is a unique story. Choose from a range of reception rooms and spectacular ceremony locations, everything from a European formal garden to a romantic terrace beneath a Nepalese elm. Your wedding album will brim with magical memories of enchanting glades, rainforest, meadows, woodlands, and a fern enclosed beach, against a sweeping backdrop of the ancient valleys of the Greater Blue Mountains World Heritage Area wilderness.

bluemountainsbotanicgarden.com.au

#BlueMountainsBotanicGarden

Self-guided and private wedding tours Onsite restaurant catering Endless photo opportunities Indoor reception spaces Onsite accommodation Wedding picnics

Book now!

Open Monday–Friday 9.00am–5.30pm Weekends and public holidays 9.30am–5.30pm Bells Line of Road, Mount Tomah NSW 2758 • T 02 4567 3000 bluemountainsbotanicgarden.com.au/Venue-Hire/Weddings