WEEKEND 29-11-14 // APN ARM

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: P E O P L E : E A S Y E A T I N G : B O O K S : D I Y : G A R D E N : T R AV E L : E N T E R T A I N M E N T : F A S H I O N : H O M E SCREEN LIFE: Meet the young Aussie actor taking Hollywood by storm in Alexander and the Terrible, Horrible, No Good, Very Bad Day.

Weekend +

WHERE THE SKY’S NO LIMIT

S a m Pri nce is an entre pre neu r, d oc to r and p hi l anthro pi st, w i th a d rea m o f eradic ati ng o ne dis ea s e a t a tim e – and he ’s o nly 30.

+ T R AV EL //

M al ays ia ’s c o ntagi ou s smi le a nd why sh opp in g has be com e i t s d raw ca rd

Weekend

+ REL AX //

Wi lli am McIn nes st ops by to chat ab out his b est and wo r st hol id ays

+ EA SY EATING //

Save s ome dou gh wi th our s even del i ci ou s piz za rec ipes to try at home

Saturday, November 29, 2014

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we l come // insid e to day

What’s wrong with chasing your dream?

W EE K E N D E D I TO R Ki ri te n D ol l e

I

T ALWAYS irks me when I hear people slagging off Gen Y. It might be because I’m one of them.

We’re often dubbed “lazy”, “flaky”, a bunch of “whiners with no work ethic” – among a long list of other negative stereotypes.

We – those born between 1981 and 1994 – were told to chase our dreams and, by doing just that, we’re criticised for being “narcissistic”, “demanding”, “entitled” and “ungrateful” by the same generation that raised us.

Gen Y has grown up with stagnant wages, increasing part-time employment and a shocking jobless rate, detestable student debt, soaring house prices and rapid technological change, yet we’ve learned to be ruthless, agile and adaptable. What’s wrong with that?

Like most of my peers, I was working three jobs through university to save enough money to put down a deposit on a house during a time when the global economy was failing.

Then there’s individuals like Dr Sam Prince (our cover story this week), who has followed his dreams and, as a result, achieved more than most of us could hope to in a lifetime.

He’s taking aim at world hunger by donating a meal to the poor for every burrito sold at one of his Mexican chain restaurants across Australia, which he started at age 21.

He’s a doctor and philanthropist wiping out disease and giving us access to our own genome sequences that is set to revolutionise the way doctors treat patients. All this by age 30 – and it started with a vision.

EASY EATING

BETWEEN THE SHEETS

+ inside today 4 // READ: Meet the doctor, philanthro-

READ: DR SAM PRINCE

pist and restaurant entrepreneur ending world hunger and eliminating diseases.

6 // EASY EATING: MKR’s Dan and

Steph share their twist on the classic bangers and mash, plus Simon Irwin tries an ale made from 14,000-year-old water.

10 // TRAVEL: Why putting a finger on

Malaysia’s unique offer is like trying to name every spice that goes into some of their famous curries.

How to navigate your Weekend:

: We’ve colour-coded your magazine for easy reference.

Each section listed on the index page is coloured accordingly throughout. If you’d like to skip to Easy Eating, look for a yellow : symbol, or a magenta : symbol to skip to Home and Make.

SCREEN LIFE

12 // HOME: How to shop with a conscience and the value of buying Fair Trade products.

13 // MAKE: How to build a doll’s house

fit for a princess.

14 // CLOSET: Success comes down to

good timing, so we’ve snapped up some of the best watches around – just in time for Christmas.

16 // YOU: How does stress influence

weight gain? Plus, resident sex columnist Helen Hawkes, who’s not afraid to expose the naked truth on everything to do with sex, love and relationships, joins Weekend.

18 // SCREEN LIFE: We chat to Aussie teen Ed Oxenbould, who headlines in the Hollywood film out next week, Alexander and the Terrible, Horrible, No Good, Very Bad Day.

19 // RELAX: William McInnes explores Australia’s love affair with holidays in his new book.

: ON THE COVER: Dr Sam Prince : PHOTOGRAPHY: Quentin Jones / Zambrero : CREATIVE: Megan Sheehan and Kiri ten Dolle : CONTRIBUTORS: Seanna Cronin, Alexia Purcell, Megan Kinninment, Tracey Hordern, Maggie Cooper, Matt Sawtell, Simon Irwin, Judy Horton, Maree Curran, Peter Chapman, Ann Rickard, Bethany Fairfull, Greig Morgan, Meredith Papavasiliou, Greg Bray, John Grey, Roy O’Reilly, Rowena Hardy and Nick Bennett. : CONTACT US: weekend@apn.com.au : ADVERTISING: Visit apnarm.com.au or contact your local sales consultant.

Saturday, November 29, 2014

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tre nd

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I NS I DER

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wi th S ea nna Croni n

PHOTO O F THE WEEK

A big dose of reality TV CHANNEL Ten plans to build on its recent successes with more reality TV next year.

I attended the broadcaster’s 2015 programming launch in Sydney recently, but I worry that focusing so heavily on reality and “event TV” will come at the expense of locally made dramas like Offspring.

Committing to a first season of The Bachelorette is a no-brainer after the attention this year’s season of The Bachelor received.

And I think even I’m A Celebrity…Get Me Out of Here!, which will throw eight Aussie celebrities and two international celebrities into the South African wilderness, stands a chance of becoming a hit if the right celebrities are cast. Hosts Julia Morris and Dr Chris Brown certainly have good chemistry.

Revamped family viewing staples MasterChef and The Biggest Loser (TBL Families) will also return next year.

But when new seasons of Offspring and Party Tricks are still uncertain, what will serve to balance out all of the so-called reality?

Aside from one-off dramas on Denmark’s Crown Princess Mary and race car driver Peter Brock, a series of “mini-documentaries” for the Gallipoli centenary and Wonderland, Ten is importing its dramas from the US: The Good Wife, NCIS and its two spin-offs, Madam Secretary, Scorpion and the new CSI: Cyber.

Yes, shows like The Bachelor and I’m a Celebrity might get viewers talking on social media and around the water cooler the next day, but these shows don’t showcase the talent of Aussie writers or actors.

Ten’s 2012 mini-series Bikie Wars: Brothers in Arms was a great example of compelling Australian content and, despite its disappointing ratings, this year’s Brisbane-set murder mystery Secrets & Lies was an intriguing, visually rich endeavour.

Like fans of Asher Keddie, I’ll be keeping my fingers crossed for the return of either Offspring or Party Tricks.

There’s only so much reality TV Australia needs, or wants.

: This week we asked you to share a photo of your workplace. Nika Mermaiden posted this image: “My workplace is... an aquatic wonderland”.

To see your photograph published here, join our conversation on Facebook each Wednesday.

PHOTO: NIKA MERMAIDEN

+

WH Y NOT TRY w i th Me g a n Ki nn i nm e nt

Meet the glampers

W

HEN I was a much younger, and fitter, lass I decided to hike the Overland Track in the Cradle Mountain area of Tasmania.

I was (and still am) somewhat of a hapless hiker. Pitching tents and organising the right equipment to survive the great outdoors are not my greatest skills.

My 10-day trek across the spectacular Tasmanian landscape was fuelled by dried packet soups and two-minute noodles I cooked up on a cheap alcohol-burner in one of the primitive huts I stayed in along the track. I slept with my coat rolled up as a pillow on the hard wooden bunks and thank goodness it didn’t rain much that week, because I was not wearing the latest weather-proof trouser cuffs.

Along the track I would meet perky travellers who were staying in private huts with hot showers and a personal guide

‘‘

I ’ l l m e e t yo u at t h e h e l i p a d with a gourmet picnic hamper and smug expression

: I’m a Celebrity...Get Me Out of Here hosts Julia Morris and Chris Brown.

PHOTO: CONTRIBUTED

who cooked up a three-course meal each night.

They had been helicoptered into the park and while I was rationing off the dwindling remains of a squashed chocolate bar, they enjoyed sunset soirees with a glass of wine and cheese platters.

There wasn’t a word for what they were doing back then, but there is now – glamping. It’s a trend that has taken off in the decades since.

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A FREE news app launched this week allows a person who is in an abusive situation to make contact with their close support group. Buzz News is a regularly updated news app but the Help section enables the user to add a list of their trusted contacts, who will receive a pre-written text message alerting them of the situation should the app be swiped. Buzz News App was developed by the founder of the Lisa Harnum Foundation, Aileen Mountifield. If a victim is at risk of serious harm, they should call 000.

w ith Al ex ia P u rce ll

A P P O F THE W E EK

Weekend

PHOTO: THOMAS NORTHCUT

A meld of glamorous and camping, glamping offers comfort on a level not provided by your average sleeping bag and A-frame tent, and I think those fly-in-fly-out hikers I met were onto something. If your idea of roughing it involves waking up in a comfortable bed with fresh coffee brewing inside your hand-embroidered yurt that someone else has erected in situ, then glamping is for you – and me.

Meet you at the helipad. I’ll be the one with the gourmet picnic hamper and smug expression.

Megan Kinninment blogs the offbeat at www.seekerofthelostarts.com.

Shooting protests dominate web : #FERGUSON hit the top of Facebook and Twitter’s trending lists after a grand jury decided not to charge the white officer who shot dead Michael Brown, an unarmed black teenager, in Ferguson on August 9.

Photos of protesters, rallies, media coverage and comments from people all around the world using the hashtag #Ferguson flooded the social networks after the news broke.

‘Natural Barbie’ creates stir : Also trending was news of a new “natural Barbie”.

Lammily, who stands at 27cm tall with realistic body proportions and comes with an add-on pack complete with acne, cellulite and stretch marks, was created by a designer who was frustrated with Barbie’s disproportionate body.

The doll created quite a stir on social media, with the majority embracing the new healthy size doll.

What do you think of Lammily?

AT TH E WAT ER COOLER

What’s trending on social media this week : Lammily is the new natural Barbie.

Buzz News can be download for free through the Apple Store or at www.lisahf.org.au.

: Glamping – part glamour, part camping – has taken off.

PHOTO: NICKOLAY LAMM

Alexia Purcell is APN ARM’s social media co-ordinator: @alexia_purcell.

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re ad

+ Visions for a better world F r o m r e st au ra n t s t h at e n d hu n g e r a m o n g t h e p o o r, t o w i p i n g o u t a d i s e a s e , t o g i v i n g u s o u r ow n genome sequences... he’s the man

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M y f a m i ly we r e m i g ra n t s a n d t h e r e wa s a b at o n o f kindness passed to them ... I t h i n k t h at b at o n wa s p a s s e d to me

Saturday, November 29, 2014

BY L e a h W h i te

T

HERE’S something very calm and melodic about the way Dr Sam Prince speaks. A quiet air of authority, polite and humble, but sharp.

It’s easy to forget the young doctor, entrepreneur, philanthropist, and visionary was a Monash University med student madly scribbling down notes during his lunch break as a hospital intern eight years ago.

At just 30 years old, Dr Prince has achieved more than most of us could hope to in a lifetime. And the list keeps growing.

Simple white letters on the glass door to his office, high up in a Circular Quay building overlooking the Sydney Harbour Bridge and Opera House, do little to portray the enormity of the projects they represent.

Office of Dr Sam Prince. Zambrero. One Disease. Mejico.

Life Letters.

Dr Prince was 21 and in the final throes of med school, interning 80 hours per week, when he gave birth to his first “child’, quick-serve Mexican health food restaurant Zambrero.

But Zambrero isn’t your ordinary, run of the mill, Mexican joint. Under its Plate 4 Plate initiative, every burrito or bowl sold buys a meal for the hungry in developing countries through the restaurant’s distribution partner Stop Hunger Now, which delivers meals across 65 countries.

So far, more than 3.4 million meals have been donated since the first store opened in Canberra in 2005, making Zambrero more of a charity that dabbles in business than a business that does some charity on the side.

The success of Zambrero, which was recognised as the fastest growing food franchise in 2013 by BRW magazine and earnt Dr Prince the title of Best Young Gun in Business at the national My Business awards, prompted him to open Mejico, a market-to-table Mexican restaurant in the heart of Sydney in 2013.

Profits from Zambrero, which now has 60 stores across Australia, help to breathe life into the doctor’s other “children” such as the non-profit initiative One Disease at a Time.

One Disease was launched in 2010 with the aim of just that – eliminating one disease at a time from indigenous Australian communities, starting with scabies. Already, the initiative has led to an 86% reduction in crusted scabies – the most severe form of scabies.

“We were able to pull a disease out of obscurity called crusted scabies, which is the worst variant, describe it

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read

Weekend

HIGHLY DECORATED: ACT Young Australian of the Year, Junior Chambers International Outstanding Young Person of the World.

: Despite his international accolades for great achievement, Dr Sam Prince is a modest young man.

properly and treat it well, create the first disease registry of scabies across the world and move to reducing crusted scabies significantly,” Dr Prince said.

As impressive as wiping out an entire disease is, it pales in comparison to Dr Prince’s latest project, which will “revolutionise” the way patients interact with their own genetics and the way doctors treat patients.

Life Letters, to be launched early next year, will map and give patients access to their own genome sequence. The title of the project is derived from the four letters, c, a, g, t that make up our DNA. “This is huge,” Dr Prince says, unable to hold back a smile.

“It’s almost like being a computer engineer or an engineer in electronics at the time of the PC revolution, it’s fantastic.

“Doctors will actually understand patients down to their last letter.”

Dr Prince said the application of Life Letters would be two-fold. Patients would be able to map their genomes to find out what diseases they may be at higher risk of developing, or what recessive genes they may be carrying if they’re considering having children.

The other application would allow doctors to pick the right drug for patients based on their genetics, rather than “playing the percentage tennis” based on pharmaceutical drug trials.

As technology and medicine advances, so too will the potential applications for Life Letters.

Weekend

Dr Prince said Life Letter products would be financially accessible to most people, with a special aid branch of the organisation offering free services to those less fortunate.

This humanitarian branch will offer free genetic mapping and analysis to existing aid organisations such as One Disease, MSF or Red Cross, which could be used to understand, for example, why some people develop crusted scabies and others don’t, and treat patients accordingly.

Despite his countless achievements and awards – ACT Young Australian of the Year, Junior Chambers International Outstanding Young Person of the World, Canberra Business Council Excellence Award – Dr Sam Prince comes across as a modest man.

What sets him apart from the average Joe, perhaps, is an extraordinary vision, motivation and unwavering self-belief.

“For me, I kind of have these flickering visions of where the organisation could be in a period of time and myself as a human, where I see myself, and that vision really is the guiding light,” he said.

“In times when life is kind of loping along and you’re moving sideways and caught up in a business, for me I remind myself of the vision.”

That’s not to say his journey has been an easy one, or that he doesn’t have faults.

“We could sit here and do A to C today, and maybe get half way through D,” he says, when asked about his weaknesses.

PHOTOS: QUENTIN JONES

But for him, faults and failures are something you learn from, something that sharpens the senses.

He quotes Andrew Solomon: “If you banish the dragons, you banish the heroes.”

Dr Prince’s family is also a big source of inspiration.

His mother Thilaka is from a modest rural village in Sri Lanka, and after topping her final exams earnt herself a scholarship to study overseas, which would culminate in five degrees, including a doctorate.

“My family were migrants and there was a baton of kindness passed to them by getting a free education in a developing world and then moving into Australia,” Dr Prince said.

“I think that baton was passed to me, in this government and in this country we’ve always lived free, we’ve always been safe, and these are liberties not afforded by everyone in the world.”

Dr Prince is certainly proof that not all of Gen Y are the lazy, selfish and ungrateful generation many claim them to be.

As a med student, he said he could remember reading a poster on a pediatrician’s wall that said the current generation of children were lazy, don’t have values, lacked respect for their elders, were impatient and unwilling and refused to work for what they wanted.

“It was written, the actual caption, in 476BC,” Dr Prince said.

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ea sy ea ting

+ THE WEEKEND COOK w i th M a g g i e C o o p e r

YOU CAN GUAR ANTEE THEY WILL BE GOOD FOR YOU : Maggie’s grilled nectarine, prosciutto salad.

: Steph Mulheron with Dan and Steph's new sausage range.

A little piggy made dinner

S

OME cultures have elevated the pig to a godlike status in terms of culinary experience. The Spanish have been making jamon for centuries, while several Asian cuisines have explored the delights of slow-roasted pork belly, usually served with a lip-smacking sticky sauce of some sort. Even the Yanks have managed to come up with some spectacular recipes for racks of spare ribs cooked slowly in a wood-fired closed barbecue. The clever Italians, of course, manage to utilise most of the pig in their various regional styles. They use pork mince more often than beef, and they have perfected the complex sweet, salty and nutty flavour of prosciutto, which is complemented by the flavours of so many other ingredients.

Grilled nectarine, prosciutto salad

INGREDIENTS: : 4 ripe nectarines (you can use figs or peaches if you prefer) : 170ml olive oil, divided : 12 slices of prosciutto crudo, cut wafer thin : 200g mixed salad greens, including baby rocket : 50ml lemon juice or white wine vinegar : 2 tsp honey or maple syrup : 1 tsp seeded or Dijon mustard : salt and pepper.

METHOD: Preheat barbecue or frypan to hot. Cut nectarines in half, twisting gently to separate, and remove stone by scooping out with a teaspoon. Slice halves into wedges. Brush cut surfaces with a little of the olive oil and grill for four minutes, turning once. Tear salad greens into bite-sized pieces and combine with prosciutto slices on four plates. Add grilled fruit, drizzle with a little dressing and serve immediately. For the dressing, combine lemon juice or white wine vinegar, remaining olive oil, honey or maple syrup, mustard, salt and pepper in a screw-top jar and shake vigorously until combined. If you like a little crunch, you can grill the prosciutto until crisp. Serves 4.

Email Maggie at maggies.column@bigpond.com or check out her blog herebemonstersblog.com.

Saturday, November 29, 2014

PHOTO: CONTRIBUTED

+ Sizzling sausages

PHOTO: CONTRIBUTED

Ne w b ra n d . . . n e w f l avo u r s . . . yo u r t r e at t o e at .

EAT

w i th D a n & S te p h Mu lh e ron

S

AUSAGES came from the days when there was no power or refrigeration – it was a way of preserving meat, which was caught, but couldn’t be eaten at once.

People would salt the meat, then let it ferment in the intestine of the animal. It could then be eaten for months. Now the good old sausage is pretty much part of everyone’s weekly diet and if it isn’t, it should be. The great part about that is there is a certain standard that all retail sausage makers need to stick to in terms of the amount of fat and water that go into them, so you can guarantee they will be good for you.

Dan’s passion for the humble sausage started when he was working in a small, but very busy butcher shop in Hervey Bay. His first job on Wednesday mornings was to knock up half a tonne of snags for the week’s trade. After a few weeks he became interested in different flavour combinations. Dan purchased himself a small sausage filler and mincer and started coming up with his own flavours. I think this was his first love and I may have been second.

Now at our cafe EAT at Dan and Steph’s, we go through about 100kg a week of cooked snags, which is a huge amount for a small cafe like ours that only sits 50 people. It’s taken nine months of hurdles to do it, but we now stock our own range of fresh sausages right here at EAT at Dan and Steph’s. We couldn’t be happier.

Pork sausages with creamy buttery mash and onion gravy

INGREDIENTS: : 1 pkt of Dan and Steph’s pork sausages : Buttery mashed potato : 1kg of desiree potatoes : 125g butter : 250ml cream, warmed : salt and white pepper : Fresh peas podded, or frozen peas. Onion gravy: : 60ml olive oil : 600g of onions, sliced : 1tbs of flour : 100ml of red wine : 500ml beef stock.

METHOD: Preheat a grill and position sausages on a wire rack. Place under medium grill to cook, turning occasionally until evenly cooked and crispy. Place halved potatoes on an oiled oven tray and bake for an hour until soft. Allow to cool slightly. Peel potatoes and mash with a hand masher or through a ricer. Add warm cream, butter, salt and pepper to taste. Mash and whip until smooth.

Next, heat oil in a pan and cook onions over medium heat for 15-20mins until golden brown. Add flour and cook, stirring for 1 minute. Add red wine and stir, scraping any caramelisation from the bottom of the pan until almost evaporated. Add stock and simmer for 5-6 minutes until reduced and thick.

Blanch fresh peas for 1 minute.

To serve, place a nice round mound of mash on the plate and two sausages on top of the mash. Spoon on some peas then pour over some onion gravy – keeping height and simplicity.

Dan and Steph Mulheron won My Kitchen Rules in 2013: www.danandsteph.com.au.

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ea sy ea ting

+ Slice of heaven

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MY SHO UT

H o m e m a d e p i z z a s a r e e a sy a n d d e l i c i o u s Bacon and egg pizza with a twist

INGREDIENTS: : 5 rashers bacon : 2 eggs : 150g baby spinach : 2 medium pizza bases : 1⁄2 cup sun-dried tomato pesto : 1⁄2 cup artichoke quarters : 1 cup mozzarella. METHOD: In a large frying pan cook the bacon, remove from pan and cut into large chunks. Add the baby spinach and cook until just wilted. Place pizza bases on trays and cover with the pesto. Top with the bacon, mozzarella, spinach, artichokes and crack an egg into the middle of each pizza. Cook at 200C for about 10mins until golden brown.

: Delizioso ... a classic Margherita pizza is always a winner.

PHOTO: LOOOBY

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S CRU MPTI O US SEVE N w ith Matt S aw tel l

P

IZZA is one of those foods most of us love to eat, but unfortunately we tend to pick up the phone and order a cardboard tasting $22.95 coke and garlic bread special because it’s easy. Try making pizza at home with fresh ingredients and you will find it more rewarding, it tastes better and costs about the same or less. There are many bases you can use. I find myself using pita bread or mountain bread for a quick, healthy slice. Or best of all, give making pizza dough a try – it’s not as hard as you think.

Simple pizza dough

INGREDIENTS: : 3 cups plain flour : 2 tsp dried yeast : 1⁄4 tsp caster sugar : 1⁄2 tsp salt : 11⁄4 cup warm water : 20ml olive oil. METHOD: Mix flour, yeast and sugar in a bowl. Add water and oil to combine. Dust benchtop with flour and knead dough until elastic. Set aside for half hour in a bowl in a warm place. Dough should double its size.

Divide into two, roll out into 30cm bases and place on an oiled and floured tray, ready to use.

Roast pumpkin and chorizo

INGREDIENTS: : 400g pumpkin peeled and diced : olive oil : 2 pizza bases : 150g tomato paste : 100g mozzarella : 1-2 chorizo sausages thinly sliced : fresh chilli sliced (optional) : 40g rocket : salt, pepper. METHOD: Preheat oven to 180C. Place the diced pumpkin on a baking tray and coat with olive oil, salt and pepper; bake for 15-20mins until tender. Place pizza bases on trays and coat with the tomato paste. Top with mozzarella, chorizo, chilli and pumpkin. Bake until golden, add rocket.

Weekend

Chicken and sweet potato

INGREDIENTS: : 400g sweet potato peeled and thinly sliced : 60g basil pesto : 2 tbs crushed walnuts : 1 small red onion sliced : 100g mozzarella : 80g Persian feta : 1 chicken breast : 2 pizza bases. METHOD: In a pan or barbecue, cook the chicken breast, slice into strips and set aside. Place the pizza bases on trays and cover in the pesto.

Top with the sweet potato, mozzarella, chicken and onion. Dot the feta over the pizza and sprinkle the walnuts. Bake at 180C until sweet potato is tender.

Chilli prawn and pork belly

INGREDIENTS: : 300g cooked pork belly sliced : 20 large green prawns peeled and de-veined : juice of 1 lime : 2 tsp chilli flakes : 2 pizza bases : 150g tomato paste : 100g mozzarella : 40g rocket. METHOD: Place the prawns, lime juice and chilli in a bowl and let marinade for 20mins in the fridge. Meanwhile, place the pizza bases on trays and cover in the tomato paste. Top with mozzarella and pork belly. Place 10 prawns on each pizza and a little of the marinade. Cook at 200C for 10-15mins or until prawns are fully cooked. Finish with rocket.

Zucchini and salami

INGREDIENTS: : 8 tbs tomato pizza sauce : 2 medium zucchinis : 16 fresh basil leaves : 20 slices hot salami : 100g mozzarella : salt pepper : 2 pizza bases.

METHOD: Peel the zucchini into long ribbons. Place the pizza bases on trays and smear the sauce over them. Place the zucchini, basil and salami on the pizzas then sprinkle with the mozzarella. Season with salt and pepper. Cook at 200C until golden brown.

Best Margherita pizza

INGREDIENTS: Sauce: : 200ml passata : 1⁄2 bunch basil leaves : 2 garlic cloves crushed. Topping: : 250g ball mozzarella sliced : 75g shaved parmesan : 1 punnet cherry toms halved : 2 pizza bases. METHOD: In a bowl place the passata and crushed garlic, then the basil leaves, stir well. Spread over the pizza bases and add the cheeses.

Finish with cherry toms. Cook at 220C for 8-10mins until crisp.

STOKE AMBER PALE ALE: $62 per carton of 24, $19.00 per six pack, 4.5% alcohol by volume.

wi th Si m on I r wi n

Tasteless? No. It’s a beer

T

HOSE of us who enjoy a craft beer or two have become used to trying to decipher the notes that brewers, or at least their marketing people, put on labels.

Since no company has ever subscribed to the concept that being really truthful will sell beer, after a while you do tend to take the tasting notes with a grain of salt.

Truly, would you buy something billed as “largely tasteless although some traces of coldness are present; no head to speak of, with a hint of something mouldy on the nose”?

Every now and then though, you do see something on a label that catches the eye. Who could resist the allure of a beer made with “paleo-water”. Now, I worked in western Queensland many years ago, and paleo-water out there comes from the Great Artesian Basin, to be frank much of it smells like a Rotorua holiday and has to be refrigerated for a couple of days to become drinkable.

Hugh the neighbour said he had been to the Pallio, but that was a racecourse in Sienna in Italy, and he hoped the water wasn’t collected from there.

This made the thought of using it in beer production rather interesting, which brought me to the Stoke Brewery where the McCashin family, noted brewers from Nelson on the top end of the South Island of New Zealand, tantalise our palates and our imaginations with the promise of beer made with 14,000 year-old water drawn from an aquifer 350m below the brewery.

Maybe due to the fact that much of the water in the GAB is two million years old (sorry Kiwis, even our old water is older than yours), it turns out paleo-water in New Zealand is nowhere as noisome and does lend itself to beer production.

The Stoke Amber Pale Ale has a dark red glow in the glass, a reasonably bitter finish and has a nice balance of hops and malt.

All over, a nice enough beer, not one I am rushing out to stock up on for Christmas, but probably worth a try.

Would it have been better or worse using rainwater, we may never know.

Far be it for me to suggest the paleo bit may be designed to resonate with the latest dieting crowd, rather than adding much else.

Have you tried Stoke Pale Ale? Email myshout@apn.com.au.

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fa rme rs ma rke t

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LO CA L P RO D U CE

with Tracey Ho rd ern

Opentable Byron Bay C ate r in g a n d c oo ki ng c la s s e s f or a l l t a ste s : George Singh at Byron Bay Farmers’ Market.

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WHAT’S F RE SH

Ne w s from th e Fa r mer s’ Marke t s

A FAMOUS name in the Northern Rivers, this Singh family is not related to the long-standing Singhs that settled in the region decades ago. But what they do have in common, along with the name, is this Singh family also makes its living from the beautiful, fertile lands of the Northern Rivers.

George Singh and his wife, Sukhjit Singh, predominantly grow fresh flowers plus a limited range of vegetables including shallots, cherry tomatoes, zucchinis, cucumbers and capsicums.

Selling at The Byron Bay Farmers’ Market and Bangalow Farmers’ Market, the Singh’s colourful stall sells a variety of flowers, including cow udders, gerberas, jonquils, roses, stock and snap dragons.

The flowers are all grown in a large hothouse on the family Tintenbar property, and as a family business, every family member chips in and helps with all the chores associated with growing flowers.

A semi-automatic watering system that includes fertilisers ensures the flowers are hydrated and fed, year-round. Daughter Emma Singh is studying business at Southern Cross University, and spends her holidays and weekends working in the family business. Emma is still not sure what she will do with her business degree, but does not rule out using it to further the family business.

As well as running a popular stall at the Byron Bay Farmers’ Markets, the Singh’s flowers are also sold to a number of local florists.

The Singhs credit the farmers’ market for getting their business off the ground. But there’s nothing like buying fresh flowers, picked on the day, and sold to you by the man that grows them.

SINGH’S FLOWERS FRESH FROM THE MARKETS

Saturday, November 29, 2014

O

PENTABLE Byron Bay will offer cooking workshops, every second weekend, when Ronit Robbaz-Franco opens her commercial kitchen to the public to the true joy of preparing and sharing delectable food in a relaxed environment, while learning to manage your time in the kitchen.

Cooking workshops include: Moon over the Medina – Moroccan Banquet An authentic Moroccan banquet will include dishes for daily use and also for special occasions.

The Gourmet Wholesome This workshop is about special dietary needs; dairy, wheat, gluten, sugar and yeast-free cuisine.

Beyond Falafel – The Flavour of the Middle East Cooking with the staple of the region, healthy olive oil, learn to incorporate the savoury flavours of aromatic spices with the fresh burst of coriander, parsley, mint, and lemon.

Raw Food Combining authentic, succulent ingredients and flavours creating tantalizing flavours with a twist, teaching variety of raw dishes which are brimming with life force.

Fusion Mediterranean Paleo Workshops will include dishes for daily use and also for special occasions with the emphasis on Paleo and plant-based diets.

Contact Opentable at: opentable.net.au

: DELECTABLE: Recent Raw Workshop with attendees Tegan Huntley, Pratima Lightworker, Mukti Moon, with Opentable Byron Bay’s Rona Eli and Melanie Kuipers.

Mozzarella Arancini INGREDIENTS: : 1L (4 cups) veg stock : 1 tbsp olive oil : 1 brown onion, finely chopped: 2 garlic cloves, crushed : 330g (11 ⁄2 cup) Arborio Risotto Rice : 1 cup of white wine : 40g (1 ⁄2 cup) shredded parmesan : 4 eggs : 180g (2 cups) gluten-free breadcrumbs : 150g (1 cup) G.F plain flour : 100g mozzarella, cut into 1.5cm pieces : Rice bran oil, to deep-fry.

METHOD: Place the stock in a medium saucepan over high heat and bring to the boil. Cover and hold at a gentle simmer. Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, covered, stirring occasionally, for five minutes or until the onion is soft.

Add the rice to the onion mixture and cook, stirring, until the grains appear slightly translucent. Mix for a few more seconds and add the wine, a ladleful (about 125ml/1 ⁄2 cup) of the simmering stock to the rice mixture and stir constantly with a wooden spoon until the liquid is completely absorbed. Continue to add the stock, 1 ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful, for 20 minutes or until the rice is tender yet firm to the bite and the risotto is creamy. Stir in the parmesan. Set aside for 2-3 hours to cool. Add 2 eggs and stir until well combined.

Place the breadcrumbs on a large plate. Place the flour in a bowl. Crack the remaining eggs into a separate bowl and use a fork to lightly whisk. Use wet hands to shape 2 tablespoons of the risotto mixture into a ball. Press your thumbs into the centre of the ball to make an indent.

Place a piece of mozzarella in the indent, then mould the risotto mixture around the mozzarella to enclose. Repeat with the remaining risotto mixture and mozzarella to make 28 balls.

Roll the risotto balls in the flour and shake off any excess.

Dip in the egg, then in the breadcrumbs, pressing to coat.

Place on a large plate. Place in the fridge for 30 minutes to chill. Add enough oil in a large saucepan to reach a depth of 5cm. Heat to 190°C over medium-high heat (when the oil is ready a cube of bread will turn golden in 10 seconds).

Add 7 risotto balls to the oil and cook, turning occasionally, for 4-5 minutes or until golden. Use a slotted spoon to transfer to a plate lined with paper towel.

Repeat, in three more batches, with the remaining risotto balls, reheating the oil between batches. Serve with tomato chutney or tomato marinara.

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trave l

EAT UP: Every visitor to Kuala Lumpur should visit the Lot 10 Food Court. It’s home to Malaysia’s best street chefs. : Malaysia offers great food, shopping and plenty of adventure. The End of Year Sales, which just started, offer big discounts at all the Super Malls throughout Kuala Lumpur. Centres such as the PHOTOS: PETER CHAPMAN Pavilion (pictured) feature six floors of shopping at hundreds of designer shops.

+ Smiling Malaysia Sh o pp i ng h a s b ec o me t h e co un t r y’s b ig draw c ard

T RAV EL with Pe te r Ch apm an

Y

ES, the food is amazing and the shopping is world-class, but what is it about Malaysia that sets it apart from every other major Asian country?

Putting a finger on just what is their unique offer can be likened to trying to name every spice that goes into some of their famous curries.

After experiencing Kuala Lumpur, Penang, Ipoh and Taiping in a 10-day whirlwind tour I can say that the standout feature is they are among the friendliest people across Asia.

Who doesn’t ask for directions on their back street discovery tours only to be left looking at blank solemn faces?

It doesn’t happen in Malaysia and for a stranger in a foreign land you’ll find it one of the most endearing aspects of your visit.

While some Asian countries are good at offering both first-class holidays and budget ones, Malaysia is brilliant at catering for both.

If you have the cash, the way to go is to do it in luxury and in this regard you’ll find everything that your heart desires in five-star Kuala Lumpur hotels such as the Sofitel Imperial and the latest to open its doors, the Grand Hyatt.

For about $250 a night you’ll be handed the keys to a luxury room at both establishments where instant service is

just the press of a button away. The restaurants at both hotels match the rooms, especially at the Grand Hyatt’s THIRTY8 restaurant. It’s world-class and meals such as the grilled snapper in lobster bisque will have you claiming you have just eaten in your new favourite restaurant.

On the budget side in Kuala Lumpur comes a myriad of small, clean hotels where you’ll get change out of $50 for a night’s accommodation.

Food markets such as the one on the ground floor of Lot 10 Shopping Plaza are a must.

The 34 food vendors at Lot 10 were handpicked from the streets of KL and Penang and serve the most authentic hawker fare. In all, you can choose from more than 1000 dishes and a three-course meal will cost you less than $20.

Don’t worry about the food being too spicy, it’s normally served up to a mild European standard with chilli and other hot spices served in a small dish alongside.

Shopping in Kuala Lumpur can keep you busy for a month as you trip from one giant super mall to the next.

Everyday prices are on par with Australia, but all shops have their special sale time and right now the End of Year sales are on, bringing shoppers in from around the world.

Sale events happen three times a year and they have proved so successful KL is now regarded as one of the top four shopping cities in the world.

My pick of the malls was the Pavilion, which features every

major label.

There is also a six-storey high Low Yat IT mall, which is a computer nerd’s paradise, the latest, the fastest and the smallest are all on show.

Taxis are the best means of transport in a congested city and the tip is to make sure you agree with the driver’s price before you hop in or have him turn his meter on. Either way the fare is minimal.

Make sure that both the China Town street market and the Central Markets are part of your shopping days.

You can barter a price at both markets, but beware you need to know what price you should be paying before you go head-to-head with a stall owner. If you can’t agree with their price just walk away, they’ll soon follow you accepting your reduced offer. All in all, it’s a place you must visit. *The writer was a guest of Malaysia Tourism

ANTARCTICA

SYDNEY

FRANCE

Free flights before cruise

Fraser Suites sweet deal

Regional delights of France

APT is offering free flights when you book the 23-day Flavours of South America tour. It includes a 10-night Antarctica Cruise. It starts with four days exploring Buenos Aires before spending a night in Ushuaia before embarking on your 10-night cruise. The trip concludes with two nights at Iguassu Falls, three nights in Rio de Janeiro and two nights in Santiago. : COSTS: From $20,895pp, trip includes all flights within South America. : MORE DETAILS: 1300 196 420.

Saturday, November 29, 2014

START your holiday off at the award-winning Fraser Suites Sydney, just a few minutes’ walk to Town Hall Station with trains running directly and frequently to Circular Quay. The handy location is also just moments from Darling Harbour, Pitt Street Mall and Hyde Park. Package includes free wi-fi, breakfast, parking and bottle of wine. : COSTS: From $269 per night available from December 12-January 31. : MORE DETAILS: 1800 800 488.

BOOK early to save $600 per couple on Albatross Tours 14-day La Francaise tour. With leisurely three-night stays and a maximum group size of just 28, travellers will have time to discover preserved medieval villages, manicured vineyards and the regional food and wine delights of the Loire Valley, Bordeaux, The Dordogne and Burgundy. : COSTS: From $6189pp, travel between May and September 2015. : MORE DETAILS: 1300 135 015.

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+ Fantasies afloat

INTERESTED? Diamond Princess will depart on a 28-night around-Australia cruise from Sydney on February 27, 2015

C rui s i n g ta ke s i nd ul g e nc e t o a not h er n ew l eve l

Jump aboard

: Diamond Princess will depart on a 28-night around-Australia cruise from Sydney on February 27, 2015, with fares from $4799 per person twin share. : The ship will also offer a 33-night cruise around Australia and New Zealand departing Sydney on October 22, 2015 with fares from $5050 per person twin share. : Shorter cruises are also available including 12-night roundtrip cruises to New Zealand from Sydney with fares from $1849 per person twin share.

: Enjoy ocean views from your Japanese bath.

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T RAVE L

wi th An n R ic k ard

D

ISROBE, sit on a small stool, fill the provided wooden bowl with warm water and slosh it over yourself.

After you are wet, warm and washed, lower yourself into a swirling stone bath, sit back and look out to the splendour of a vast blue ocean stretching to the horizon.

You are not in Japan – although you are in an authentic Japanese Bath House with cypress baths, sauna, utaseya cascading hot showers and a luxurious relaxation area – you are on board the majestic Diamond Princess sailing across the Southern Ocean.

The Izumi Japanese Bath is part of the $30 million refurb this grand lady has just undergone.

The bath house with its stone and natural materials in an 817sq m bath and garden complex takes luxe to a dramatic

WA L K I N G I N I TA L Y

PHOTOS: CONTRIBUTED

‘‘

Wo rl d- clas s ca b ar et th e atre , p o o l r e lax ation o r o utd oo r m ovie s, de ck ga me s. .. level and is just one of the ship’s exciting upgrades.

In the elegant new Kai Sushi restaurant, chefs are making sashimi and sushi while a nearby steward pours the sake. At the Sterling Steakhouse the wagyu competes for your attention with the prime eye fillet.

In the remodelled shops passengers snap up duty-free Coach and Fendi bags, browse the Swarovski crystals, try on Omega watches and dab perfume on wrists at the new Essence boutique.

Of course, all the much-loved cruise options remain – a cocktail and snack always within your arm’s reach, world-class acts in the cabaret theatre, pool relaxation or continuous activities, outdoor movies, deck games, spa treatments ... you know the drill.

Off the beaten track to beauty

EXPLORE places off regular tourist trails at a pace relaxed enough to get to know and understand the places with a self-guided or guided walk with Hidden Italy. Groups of no more than 15 mean a personalised, flexible service. Tours are scheduled at the times of year ideal for walking.

Sicily, Puglia and the southern regions are best enjoyed in spring when the wildflowers are out, while northern Italy tours are planned for autumn, once the summer tourists have left and temperatures have cooled.

Hidden Italy has been running tours to Sicily for 10 years, one of its most popular destinations, with guided tours of Sicily’s north in spring (May 1-13) and the island’s south in autumn (September 23 September to October 3). Self-guided walks start at $1050 per person for a six-day Cinque Terra walk and guided tours start at $3200 per person for the nine-day Piedmont walk. All tours include meals at restaurants chosen to exemplify regional cuisine.

More on: hiddenitaly.com.au Weekend

For more information and bookings call Princess Cruises on 13 24 88 or visit www.princess.com

Cruising continues to surge in popularity with speciality restaurants supplementing traditional buffet and dining options along with luxury spas and other facilities.

Where else but on a cruise could you enjoy the quirky melange of slick sophistication with the buzz of bingo?

On Diamond Princess you can start your day with a yoga session, enjoy a martini-making class at 11am (without the guilt), surrender to a hot stone massage, bid at a glamorous art auction, have a beer and slice of pizza by the pool, sing along to a melody (okay, just listen), try the roulette wheel, join new mates for a multi-course lunch, nap on deck with a book or outdoor movie, revive with a two-for-one happy-hour cocktail, eat grilled lobster at dinner, attend a Broadway show and then dance until the wee hours?

And that’s just day one. You haven’t even got to the exciting ports yet.

P.S. Swimsuits are optional in the bath house ... go on, be daring ... it’s traditional. *The writer was a guest on board Diamond Princess.

A L A S KA A N D R O C KY M O U N TA I N S

Visit the Heart of the New West

CRUISE1ST has a 13-night fly, stay and cruise holiday in Alaska and the Rocky Mountains from $4999 per person twin share. Departing on May 8, fly to Calgary in Canada to spend a night in the Heart of the New West. Travel between the Canadian Rockies and glaciers, before finishing your rail journey in Vancouver. On May 12 board Celebrity Millennium for a 10-night Alaska cruise.

More on 1300 596 345.

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h o me SHOP FAIRLY: Search online for goods under Fair Trade to find hundreds of ethically sourced products.

+

T H E CY NI CAL HO USEW IFE wi th Beth any Fa i r ful l

Plenty of people around but no one to talk to

S

O AIR travel, people. I’m relieved to say that Mr Brown was happy to see me and made a fuss when I got home late, hungry and tired.

No big dramas just a six-hour delay, which I was courteously informed of once I got to the airport.

What’s with that? It’s impossible to book your flights without surrendering three contact numbers and an email address – but heaven forbid they use any of that information to give you a heads up on a delay or alteration to your travel itinerary.

So I spent six hours checking out the airport talent and pondering the meaning of life.

I came to the conclusion that short shorts are not for everybody, just because a man can grow a beard does not mean that he should and I have absolutely no self control where Chico babies are concerned.

When finally we boarded I was in a pretty good place, (and out of Chico babies) and I noticed one thing. People not talking to people. Awkward.

People boarding and finding their seats shuffling, juggling and stuffing bags and belongings, bumping bums and elbows, then sitting down next to complete strangers without making eye contact or saying boo. Wow. As I became aware of it I became aware that everyone was doing it. Awkward. Even the guy sitting next to me.

Me a famous journalist – well I write this little bit for the local rag.

I looked at him as he settled in and our (both broad) shoulders touched, I was thinking it was polite or friendly to just smile and maybe offer a “hello” to my new shoulder warmer, but I just stared at the side of his head while he got his phone out and started to immerse himself in it, feeling a little bit like a stalker.

Don’t get me wrong, I’m not trying to pick up or make a new friend for dinner parties, in fact I’m not even seeking an entire conversation.

I just want some good, old-fashioned friendly interaction as I go about my everyday business.

I concluded as I sat there, looking at empty faces, that these mandatory mundane moments could be made slightly pleasurable or maybe the word is ‘lighter’ given more eye contact and the odd friendly flashing of teeth.

It’s a simple concept.

I JUST WANT OLD-FASHIONED FRIENDLY INTER ACTION

+ .

HOME wi th Tracey Ho rd e r n

Working from home works MANY people dream of working from home. The idea of setting your own work schedule and being your own boss is very tempting. For instance, as a writer I do much of my work either on the sofa or at the dining room table. I used to joke to my friends, that I should call my website, iworkinmypyjamas.com.au. But for obvious reasons, the domain name may not promote a professional profile.

There are certain tricks to ensure working from home Saturday, November 29, 2014

+ Fabulous and fair I NTER I ORS wi th Tra cey Ho rd e r n

P ut yo ur p urc h asi ng p owe r to g ood u se wi th ethic a lly sourc ed g oods SUCCESS and giving back go hand in hand. Good karma creates more good karma and shopping is that much more enjoyable if you know your money is going to the right people. While value is often simplified to mean only price, social, environmental, and trust increasingly contribute to consumers’ perception of product value.

Recent research into everyday shopping habits reveals Australians are now placing a higher priority on purchasing products that support people in need. A staggering eight out of 10 shoppers are more likely to purchase a product, which supported people in need, assuming the product price and quality was similar.

It’s easier now more than ever to purchase ethically produced goods. Search under Fair Trade, or visit well-respected charities such as Oxfam, now selling an array of stylish homewares, at great prices.

FIRST ROW: : Little Bird Wind Chimes, $15, New Internationalist Shop, newint.com.au : Silk White Cushion Cover with Red Fleck, $29, Oxfam Shop, oxfamshop.org.au. : Peony Design Serving Plate 60m, $18.95 Oxfam Shop, oxfamshop.org.au. : SECOND ROW: : Stainless Steel and Copper Pot With Lid, from $35, New Internationalist Shop, newint.com.au : Organic Cotton Shopping Bag, $12.50 New Internationalist Shop, newint.com.au

works. For instance, I try and set aside an hour or two in the morning for my personal life; dog walk, coffee, telephone catch-ups, plus time for shower and dressing.

Then it’s down to it; the work day has started. A good friend gave me a great piece of advice years ago; plan your day, the day before. That way when you start your day, you know what needs to be achieved.

As a writer, I have deadlines, and frankly I have no clue how people work without them. Print deadlines are the deadliest; nothing, and no one waits for a print deadline. This can be annoying when you are trying to get hold of someone, for instance, for an interview. On many occasions, the interviewee will call me days later and will be shocked that the paper/magazine went to press without their input.

Something that many of us that work from home share in common is our incredibly clean and tidy houses. Again, this goes back to deadlines and (in my case) the inbuilt, procrastination response. Another pitfall with working from home is people don’t always take you seriously. House guests are shocked that I can’t spend my days shopping, visiting galleries and such, because, I what? Work from home.

: Another day, flat out at the office.

PHOTO: CONTRIBUTED

As a lone writer, I counter the lack of colleagues with several calls throughout the day, either with my editor or fellow journalists, comparing notes, deadlines and the joys of working from home, more often than not in our pyjamas.

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make

D IY

GIVE IT A GO: It’s not as complicated as you may imagine and the result is spectacular.

+

w ith G re ig Mo rg a n

Build a home fit for a princess An d a d d a st ai r way t o h e ave n

F

OR many children, a doll’s house is the Holy Grail of play equipment. If you buy one from a shop you may bankrupt yourself, so why not make one instead? It’s not as complicated as you may imagine and the result is spectacular.

: STEP 1 Draw a sketch plan with measurements in proportion to how you’d like the house to look and to suit any miniature furniture sets your child may already have. Measure and cut the floor (bottom level) out to your measurements – this is your starting point.

: STEP 2

Materials

: MDF 6mm, (roof, door, trims) 9mm (sides, front and floor) : Pine 40x20mm (framing) : Pine 50x35mm (steps) : Small butt hinges x2 (door) : Plastic (windows) : 25mm panel pin nails : 15mm screws : Push pin (handle) : Wood glue : 120g sandpaper : Wood filler : Paint to suit

Tools

: Mitre saw : Jigsaw : Square : Nail punch : Tape measure : Pencil : Putty knife : Scissors : Hand plane : Hammer : 12mm drill bit : Screw gun : Paintbrush

: Step-by-step how to build a doll’s house.

Measure and cut the two sides at the height required; this will give you the height for the second level. Now measure and cut the sides at the same width as the floor. Next, measure, mark and cut the front piece at the same height as the side pieces and to fit flush on the outer side pieces.

to the height of the sides.

: STEP 11

: STEP 3

: STEP 7

Measure and mark the positioning of the windows to whatever shape you like using a jig saw. Don’t forget to cut out the positioning for the door, allowing enough room so the child’s dolls can get in and out.

Cut four pieces of framing to the same angle as your roof pitch. Two to be fixed flush and on the inside front piece.

Mark out on the bottom floor for the placement angle of your steps, then mark and cut two step pieces, one to sit flat on the floor and one on the top floor cut-out. Now divide the upward angle evenly to give you your risers and treads.

: STEP 4 Fix the side pieces to the floor with glue and nails, before fixing the front to the floor and side pieces.

: STEP 5

: STEP 8 Cut and fix two pieces of framing for the open side of the house. Cut the top edges to fit flush against the roof framing.

Cut to fit the framing support at the bottom level as well. Cut roof rafters to fit framing, creating one for the centre, one fixed to the sides and the rest evenly spaced along the roofline.

Measure, mark and cut the floor for the top level to overhang the sides, and front if you like, on the bottom level.

Repeat the steps on cutting and fixing the side pieces together.

: STEP 9

: STEP 6

: STEP 10

For the front piece, cut to fit flush with the side pieces as before, but this time instead of cutting the top flat, mark the centre higher, giving you the angle for your roof pitch, down

Weekend

Measure and cut your roofing to size, allowing for an overhang on the sides, front and back, before fixing to the rafters with glue and nails.

Using a jigsaw, mark and cut out an opening for the stairs from the top floor. This should be off to one side, and of the same width as the stairs you want to make.

PHOTO: MICHAEL CRAIG

: STEP 12 Cut out a piece of MDF for your door, allowing an even gap to fit when fixing the hinges to your door opening. Remember to put on your handle.

: STEP 13 Make any shaped trims around the outside, either with paint or with cut-out pieces, to give as much or as little detail as you like.

Tips: : Before you start cutting out your windows, drill a suitably sized hole first through which you can fit the jigsaw blade. : Painting the components before putting them together makes the job a little easier.

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close t TICK TOCK: A classic watch could be the perfect present to wrap up under the Christmas tree.

+

L I F E M O ST FA B U LO US

w i th M e re d i th Pap ava s i l i o u

Dash of red to have you shooting from the lip

T

HERE is not much in this world that a flash lick of red lipstick cannot fix. It’s one of life’s lavishly colourful cure-alls.

At the end of a particularly ick-some week, a friend and I decided it made perfect sense to immerse our good selves in some French cinematic fabulousness.

The movie was just what was required. A still, sensory delight. A moment of peace and thoughtfulness. And a great opportunity to don towering heels and red, red lips with our jeans.

When you are pounded and pulled from pillar to post, demands made of you from every which way, it is wonderful to just be – even if only for a couple of subtitled hours.

The catharsis that ensues is nothing short of miraculous. And there is not a lipstick-stained glass of vino in sight.

FA SH ION

+

w i th Me re di th Pap a sva s i li o u

Good timing

‘‘

It ’s b o ld. It ’s bo dac i ou s.

It ’s b ol shy. It ’s b eau t if u l This tremendous journey of being all-transpires as the result of a single, simple act. It’s something that can transform you from frazzled mother, furrow-browed career devotee or jack-of-all-trades to a still, mindful being standing in front of a mirror with the time and will to apply the right shade of red.

It’s not the hue, the label or the fact it is matte, gloss or ColorStay.

It’s not even the end result – although, goodness knows, get it wrong and you really get it wrong. It’s not about sex or the perfect pout.

And it’s not about the effect said lip colour has been known to have on many an unsuspecting man.

In fact, in this case, it is all about us; the fact we wear red lipstick simply and purely because we can.

It’s bold. It’s bodacious. It’s bolshy. It’s beautiful.

Few things in life can make a tangible and mentionable difference to appearance and state of mind.

So embrace that bold hue of scarlet and use it to make fabulous that which God gave you.

Then step back. Behold. Breathe in. Breathe out.

And believe that in your lipsticked fabulousness, everything will turn out just fine.

GET IT WRONG AND YOU REALLY GET IT WRONG

+ .

ST YLE wi th Tracey Ho rd e r n

Shopping with a conscience MORE than a thousand garment makers perished in a Bangladesh garment factory in May 2013. What this disaster highlighted to the world was the horrific working conditions and lack of safety endured by the millions of workers, mostly women, of Bangladesh.

What we, as consumers, need to consider, is our role in the disaster, because regardless of what you buy from the mainstream labels, chances are they are probably produced Saturday, November 29, 2014

Li ke cl oc kwor k, we p ac kag e up the b est watches in t ime for Chr ist ma s SUCCESS. Such a subjective term. Yet, in the pursuit and achievement of it, one thing is a constant: It all comes down to good timing. Enter some of the most fabulous wrist offerings of the season ... and remember, the big man in red is not far away. Make your orders and be nice.

ON TIME (from top left): : Cartier Tank Anglaise Watch, $5800 : Karl Lagerfeld Allete Watch, $399 : Armani Exchange Sarona Watch, $279 : Marc by Marc Jacobs Amy Watch, $330 : DKNY Watch, $249 : Calvin Klein Delight Watch, $325 : Fossil Watch, $199 : Burberry City Watch, $800 : Tommy Hilfiger Analouge, $249.

in Bangladesh – the number two country in the world for garment production.

Workers in Bangladesh earn wages as low as $44 a month, but on the other hand, the country’s garment industry employs four million people, mostly women. The solution is to properly regulate the garment industry in all countries.

A good example of what is possible is what is occurring in Sri Lanka, which has a voluntary campaign called Garments Without Guilt – guaranteeing minimum working conditions and pay for garment workers in that country.

Since the tragedy in Bangladesh, dozens of labels have signed an accord, pledging to only use labour in safe working conditions, but this list is changing daily. Retail giants, Kmart and Target were among the first Australian companies to sign on to an accord to improve safety at Bangladesh factories.

Now more than ever, consumers need to consider where their clothes were made, and under what conditions. There are various websites that track ethical manufacturers and labels. Ethical Clothing Australia (ECA) is a great place to start. ECA has instigated a labelling program, which includes industry liaison, education and support, development of

: Ethical Clothing Australia (ECA) has instigated an ethical fashion labelling program.

PHOTO: CONTRIBUTED

industry resources, compliance checking, promotions and public awareness campaigns. For more information, visit the website at: ethicalclothingaustralia.org.au.

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g ard en

GROW YOUR OWN: Try a tiny basil or magical purple beans that turn green when cooked.

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I N MY GAR DEN

wi th Ju dy Ho r to n

Flavours of the month Basil minette

MANY SALVIA SPECIES HAVE MEDICINAL AND CULINARY USES

: Salvias are good for the gardener on a budget as annuals are available in punnets and perennials can be grown from cutting.

PHOTO: CONTRIBUTED

+ Salvia a superstar Ea sy t o grow a nd f l ower s co me i n v i r t u al ly al l t h e co l our s of th e ra i nb ow .

G RE EN THU MB w ith Maree Cu r ran

S

ALVIA is one of the most popular of all garden plants. It is a member of the mint family, and there are about 900 species, including annuals and perennials and evergreen shrubs.

Salvias are distributed worldwide, although over half of the species are native to the Americas, especially Mexico. The name Salvia is derived from the Latin salvare, meaning to heal or to save. Many salvia species have medicinal and culinary uses, including salvia officinalis, the herb we commonly call sage. Salvia divinorum contains psychoactive substances, which could potentially be harmful to humans, and sale or possession of this particular species was banned in Australia in 2002.

Salvias are drought tolerant, thrive in the heat, grow quickly, and flower profusely for months on end. They often have interesting foliage, which may be soft and velvety, and range from bright greens to olive, silver, and even purples. On some varieties it is aromatic when crushed or rubbed. The tubular flowers are borne on upright spikes. There is much variety in flower size and colour, including blues and purples, pinks and reds as well as white and some yellows.

The Wish Collection of perennial salvias are great plants, with a great story. There are three plants in the collection so far, and part proceeds from the sale of these plants are donated to the Make-A-Wish Foundation to grant wishes to children with life-threatening medical conditions.

Wendy’s Wish was bred by a salvia enthusiast, Wendy Smith, and it was she who decided to support the Make-AWish Foundation. It has a lovely deep pink flower and grows to a neat mound about 80cm x 80cm.

The second in the series, Ember’s Wish, was a sport of Wendy’s Wish, identified by the team at PGA InnovaBred.

They decided to continue to support the Foundation, and auctioned off the rights to name the new plant, with all proceeds of the auction going to Make-A-Wish. The naming rights went to Paul and Lyn Shegog of Tasmania in loving memory of their children Emma and Brett who both lost their battles with a rare and incurable genetic condition.

The third, Love and Wishes was bred by John Fisher in NSW. Wendy’s Wish had performed well in his garden so John decided to use his extensive plant breeding knowledge and experience to develop Love and Wishes.

Salvias are ideal for coastal gardens. Plant them in a sunny to partly shaded situation. Trim after flowering and fertilise at the start of spring and again at the end of summer. maree@edenatbyron.com.au

BASIL minette is a compact grower that does very well in pots or makes a tidy garden edging that will last right though the warm weather. It is very easy to grow. Sow seeds direct into the pre-prepared garden bed or pot. Cover lightly, preferably with some Yates Seed Raising Mix, and keep moist.

Thin the plants to about 20cm apart and allow them to develop into small, rounded bushes. One of the best things about basil minette is that it stays compact without needing pinching back. Begin harvesting leaves when the plants are established – after six to eight weeks at this time of year. Minette’s leaves have a slightly spicier flavour than common sweet basil, which means they’re particularly suitable for adding to cooked dishes. Basil minette dries well, too, so, at the end of the season, you’ll be able to preserve some of your basil for the winter months. Feed every two weeks with a liquid plant food. This will encourage rapid growth and plenty of leaves to pick.

Don’t forget, too, that if basil is planted next to tomatoes or capsicums, it’s said to enhance their growth.

Purple king climbing beans

PURPLE King beans are unusual beans with purple pods that turn green when they’re cooked.

November’s a great month to sow them. The soil is warm enough for successful seed germination and there’s still plenty of growing time.

Climbing beans need about 10–12 weeks to grow and develop their plant structure before they begin to form pods. But once they start cropping, they’ll produce beans for many weeks.

Sow seeds into pre-dampened soil and wait for a couple of days before watering again. Too much water will cause the seeds to rot before they germinate. Sow next to a support that, ideally, runs north to south so that it gets maximum sunlight. These beans can grow up to two metres tall. Pick the beans while they’re relatively young. They’ll be tender and less stringy.

+

P RO D U CTS

Tools to get your garden in top shape ALL PRODUCTS AVAILABLE FROM BUNNINGS.

Weekend

: Spear & Jackson Garden Spade – ideal for hard soils with a heavy-duty carbon steel head and sturdy timber handle. RRP $19.98.

: The Fiskars large geared bypass pruner is ergonomically designed for comfort, ease of use and performance. RRP $35.

: With lightweight tubular handles,

: Cyclone Kids Patch garden tools

tension adjuster and 200mm x 4mm wavy blade, Hortex Shears are perfect for trimming. RRP $19.68.

are the perfect choice to support children's participation in the garden. RRP $2.98.

Saturday, November 29, 2014

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yo u MIND OVER BODY: Chronic mental and emotional stresses can be more toxic to your health than fast food, ice cream, or any junk food.

+ The weight of stress

+

W E LOV E

w i th He l e n H aw ke s

Yo u r hormo ne s be co me imb a la n c ed an d yo u r fo od crav i ng s i n cr ease .

H

YO U w ith Vi k i Th on d l ey

OW stressed are you feeling today? How often do you feel this way? And are you having trouble maintaining a stable weight?

When you’re stressed out, worried, fearful or lonely, the impact on your health is immediate. The hormonal imbalances created by stress are the same imbalances that cause food cravings and lead to weight gain.

The types of stress, tension and fear you experience might be a demanding job, a hectic family life, an abusive spouse or any of the millions of emotional challenges we all face in life.

The biochemical result is the same: Your hormones become imbalanced, your food cravings increase, and you’ll very likely gain weight ... which gets worse and worse as time goes on.

Under stress, our cortisol levels rise, blood sugar skyrockets, the body stops listening to the fat-regulating hormones, leptin and insulin, and we gain weight more easily.

Most people have been unsuccessful with diets and in most cases it’s because they failed to address the real issues underlying their weight gain – what’s going on in the mind.

The brain can’t tell the difference between reality and imagination, so when we’re constantly worrying about the worst case scenarios, how unhappy we are, or how much we hate our thighs, our body is in a constant state of stress.

Saturday, November 29, 2014

: GET professional skin results with Elizabeth Arden PRO, a new, cutting-edge professional skincare brand.

There’s high strength, anti-aging peels and, the hero product, EA PRO Triple Action Protector ($99) an anti-aging formulation that provides three levels of skin protection. Stockists: 1800 808 993.

PHOTO: CONTRIBUTED

Chronic mental and emotional stresses can be more toxic to your health than fast food, ice cream, or any junk food.

The good news is that there is a solution, and it comes from the inside out. It’s known as the mind-body approach, whereby focusing on the hormonal level – balancing first your biochemistry and then the food choices – the cravings and overeating will fall away naturally and resolve themselves without suffering or restriction.

It’s a much healthier environment for mind and body to work more harmoniously in creating a happier, healthier spirit to reduce and release stress, and weight simultaneously.

Connect with Viki, holistic health and mind-body wellness specialist, at www.mindbodyfood.net.

: IF YOU have sensitive skin but want to try an acid-based cream skincare range that will help improve skin texture and reduce fine lines, NeoStrata Restore is ideal. We love the Facial Cleanser, Ultra Moisturising Face Cream and Daytime Protection Cream with SPF, from $35.95-$49.95. Stockists: www.neostrata.com.au.

Weekend

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Weekend

+ Brush of confidence G o o d h air va ri e s wi t h a g e . Bu t i t is ab o ut a st yl e that l o oks l i ke yo u ei th er ju st go t o ut o f b e d fr o m h av i n g s ex , or yo u wo ul d l i ke to have sex .

B ETW EE N THE SH EETS

w i th

He l en Haw kes

G

OOD hair day, bad hair day. All the women out there know exactly what I am talking about. Why else would they spend an average of $44,000 over their lifetime on their hair ($51,000 if they’re blonde), according to a recent survey.

Good hair varies with age. But, at an age when you are still having sex with someone, or are hoping you will have sex with someone before you die, apparently it is about a style that looks like you either just got out of bed from having sex, or you are someone that another person would like to have sex with.

This eliminates bowl cuts, perms, skunk stripes, page boys, a blue rinse, or anything that is so obviously dyed as to look freaky (read bright orange or black).

Of course men might think that having hair that looks like you just got out of bed from having sex with someone just involves having sex with someone and then getting out of bed. This is delusional.

Having that kind of hair involves ongoing, regular and

Weekend

‘‘

No t h in g says tou ch me , fe el m e , o o o oh s qu ee ze me, like a f in e f a ll o f lu sciou s locks expensive maintenance at an expensive hairdresser who knows how to cut, tint, bleach, volumise, smooth, straighten or curl, and blow dry…then tousle, so it looks like you haven’t been to the hairdresser.

Recently I have developed something of a hair obsession, sparked by dating a guy who owns his own assortment of hair products and says things like “you should try this leave-in moisturiser babe” or “maybe my hair mud would help with that flyaway”.

If you are a man and you are reading this, relax. You are simply not a metrosexual.

Mr Big, who has nice sandy brown long locks, has his own hair issues – hence the moisturiser and mud. Recently he was concerned it had moved towards page boy (a sure path to celibacy) and we had to acquire him an urgent appointment with the most popular local snipper for emergency surgery. (Thank you Richard.)

Unfortunately Mr Big doesn’t just notice my hair – when it

is good and bad – he has an opinion on it. He once, playfully, rated it a 4/10. I think it had endured a motorcycle helmet.

Memo to all men: there is no such thing as a hair joke. Don’t go there.

I have two drawers full of products plus tools like a GHD straightener, professional blow dryer and hot rollers (yes, they’re making a comeback).

Unlike illegal drugs, it’s easy to acquire what you need to keep ahead of your follicles, with the amount of potential highs on chemist shelves multiplying daily.

There are shampoos and conditioners for every kind of withdrawal – dry, damaged, fine, not straight enough – and endless products to beat your hair into shape once you’ve washed it – gels, waxes, sprays, mousses and the list goes on.

In fact, the global hair products market was worth $49 billion in 2010 and is predicted to reach almost $58 billion in 2015. I know, I hope everyone who buys a volumising spray also sponsors a child in the Third World.

Bad hair is, undoubtedly, a First World problem.

That said, I feel for everyone who feels their hair is too fine, curly, thin, frizzy, or whatever.

Good hair is, let’s be honest, all about sex. Nothing says touch me, feel me, ooooh squeeze me, like a fine fall of luscious locks.

Saturday, November 29, 2014

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scre en l ife ART IMITATES LIFE: Aussie actor wins part playing a kid who’s in love with Australia.

Alexander and the Terrible, Horrible, No Good, Very Bad Day

: Ed Oxenbould in scenes from Alexander and the Terrible, Horrible, No Good, Very Bad Day.

: Stars: Steve Carell, Jennifer Garner, Ed Oxenbould, Dylan Minnette, Megan Mullally : Director: Miguel Arteta : Rating: PG : Reviewer’s last word: This fast-paced and charming romp about a family’s bad day to top all bad days has something for the whole family to laugh about while delivering a wholesome message

PHOTOS: DALE ROBINETTE

Star profile: Jennifer Garner

+ Bad day good for Ed Yo u ng Aust ra l i a n a ct o r s ec ur e s rol e i n ad ap t at i on of bel ove d k id s’ b ook .

S CRE EN L IF E

w ith S eanna Cro ni n

E

D Oxenbould is the latest Aussie actor to nab a headlining role in a Hollywood film.

But what makes his career breakthrough all the more impressive is that Oxenbould is just 13 years old.

The Melbourne teen, best known to local audiences for his role in Channel 10’s ’70s surf drama Puberty Blues, stars as the titular Alexander in Disney’s big-screen adaptation of the beloved children’s book Alexander and the Terrible, Horrible, No Good, Very Bad Day. The film follows the down-and-out Alexander when his innocent wish that the rest of his busy family could know what it’s like to have a very bad day magically comes true.

“That day is cursed. Everything that could go wrong goes wrong,” Oxenbould told APN.

“I’ve never had a day quite like that.

“Alexander no doubt is a pessimist. He’s always looking on the down side of things.

“I’m not like that but I can be like that. Most of the time I consider myself a glass-half-full guy.”

The family comedy, which stars Steve Carell and Jennifer Garner as Alexander’s time-poor parents, has already earnt more than $63 million in the US. Oxenbould beat out 500 other young actors for the coveted role, despite his initially dodgy American accent.

“The majority of them (the other actors) would have had American accents, so it’s crazy I beat them (for the role),” he said.

“It (my American accent) was all right but it definitely needed some work.

“The most difficult thing was just making it sound authentic, not like you’re putting on an accent. I had a fantastic dialogue coach who taught me every little trick.”

Ironically, Alexander is obsessed with Australia in the film

: Quirky fact: Alias creator J.J. Abrams gave her a pink bicycle for her birthday one year : Best known for: Alias, Juno, Daredevil, Pearl Harbor : If you like this movie you’ll like these: How to Train Your Dragon 2, The Lego Movie, Home Alone : Quote: “I have this internal battle between I need to work, I need to work, I need to work, and I need to be home with my kids. And the kids win.”

and Oxenbould got the chance to work with a lot of Australian animals, including kangaroos, an emu and a wombat.

“It was funny to be Australian and play an Australia lover,” he said.

“I loved working with the animals. I got to touch a lot of animals I’d never encountered before, even though I’m Australian. I’d never seen an emu up close.”

The movie has helped Oxenbould to land more film roles, including M. Night Shyamalan’s upcoming new horror movie The Visit. He also stars in the Australian drama Paper Planes, due for release in January, opposite Sam Worthington.

“It has opened so many new doors and I get a lot of scripts (now),” he said.

“I don’t know what I would have done if I hadn’t done it.

“This was a whole new experience for me. Puberty Blues and a couple of short films did prepare me for it, but they definitely didn’t prepare me for how big and crazy it was going to be.”

Alexander and the Terrible, Horrible, No Good, Very Bad Day opens on Thursday.

+

R EV I E WS Wh a t ’ s new o n th e b ig s c re e n

Charlie’s Farm

AN EXCEPTIONAL Australian cast features in this independent horror film. Director Chris Sun has managed to create something of far greater quality than you would expect from the film’s $2m budget. : Stars: Tara Reid, Nathan Jones, Bill Moseley, Allira Jaques, Kane Hodder, Sam Coward : Rating: R 18+ : In cinemas: Thursday Saturday, November 29, 2014

Exodus: Gods and Kings

FROM acclaimed director Ridley Scott comes this new take on the Biblical story of Moses leading 600,000 Israelite slaves out of Egypt. Christian Bale takes on the colossal role, and there are sure to be stunning visual effects. : Stars: Christian Bale, Ben Kingsley, Joel Edgerton, Aaron Paul, Sigourney Weaver : Rating: M : In cinemas: Thursday

Serena

CHARISMATIC performances by Jennifer Lawrence and Bradley Cooper can’t save this film, an adaptation of Ron Rash’s novel, from its faults. It’s hard to care about the newlyweds in this good-looking period piece. : Stars: Jennifer Lawrence, Bradley Cooper, Rhys Ifans, Toby Jones, David Dencik : Rating: M : In cinemas: Now Weekend

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re lax

+ No tickets please

+

EDITOR’S PICK: William McInnes charms and amuses as he redefines the great Aussie holiday.

BOO KS AND MUSI C

M c I n n e s l o o k s at t h e f u n ny s i d e o f l i f e

A Girl’s Best Friend

R E LA X w i th Jo h n G rey

By David Darcy: Stories focusing on mainly country Australian women and their canine mates. From a dog rescue centre in a remote community to Fremantle to Byron Bay, author/photographer Darcy paints a picture of loving partnerships.

W

ILLIAM McInnes’s worst holiday was probably not the one where his mate brought along a psychotic blind chook. “I think it was the Christmas we all got diarrhoea,” he says. “That was pretty ordinary.

“Everyone’s got a Christmas like that. But even that was funny. I remember the grandmother saying ‘we’ve had more runs than Bradman’. And her son-in-law goes ‘yeah, and all before lunch too’.

McInnes, whose new book Holidays delves comically into the Australian love affairs with holidays, loves the bad break too. “Hearing about bad holidays is one of the joys of talking to people,” he says. “You almost always just laugh. It’s a great story. Someone’s bad holiday is someone’s dinner party story.”

McInnes laughs warmly and easily throughout our interview, and you can hear the laughter as you read this, his eighth book (“There’s no accounting for taste,” he says).

That self-deprecating humour is one of the joys of his writing. “Mate,” he says, “you don’t want to have too many tickets on yourself. Where I come from it was the worst thing you could do, if you took yourself too seriously.

“Australians, especially in the Arts Industry (he manages to add clear, snooty initials to the words as he says them) are still taking themselves way too seriously. It’s good to take your job seriously but never yourself. You can disappear up your own ar..hole so quickly.”

Especially when you’re rated as the sexiest man on television? “That’s a looong time ago,” he laughs. “I’m very gamy now. I had my moments, but a lot of fake tan and hair dye went into that. I’m a great big middle-aged sack of potatoes now. But I’m quite happy with myself.”

There’s a busy year coming up: “I’ve got to do a couple of plays next year for the MTC, I’ve got to make a movie, and probably a TV show. I might write another book too.”

What’s the next book going to be about? William’s voice

+

G R I P P I N G YA R N S w i th Jo h n G rey

Time and Time Again by Ben Elton

Weekend

Beautiful

By Jessica Mauboy: The beautiful voice of Mauboy on a pop album firmly targeted at the dance floor. Plenty of synthetic drum patterns and familiar breakdowns, even some token autotune – which is almost certainly unnecessary for this singer.

Jukebox

PHOTO: CONTRIBUTED

drops into a conspiratorial whisper: “I dunno. I don’t know.

Maybe politics.

Though the next McInnes getaway won’t be a camping trip: “Camping and caravans? I’m a ponce,” he says. “My idea of camping is no Foxtel.”

+

By Human Nature: It’s nostalgia squared as Human Nature revisits their 1980s and 1990s love of 1950s and 60s doo-wop classics.

Unchained Melody, Runaround Sue – all the usual harmony-dripping suspects. Pick it up for a family singalong.

NEW ON DV D WE ALL knew Ben Elton could write funny, quirky stories, but it turns out he can spin an adventure tale in a speculative fiction environment too. In Time and Time Again, Hugh Stanton – a surprisingly human and three-dimensional mix of James Bond, Indiana Jones and Bear Grylls in 2025 – heads back in time, thanks to a mysterious order of Cambridge academics who have discovered secret findings by Isaac Newton showing that time moves in a spiral and a single, one-way trip back to 1914 Constantinople is possible.

Stanton’s mission: to fix up the 20th century by stopping the assassination of Franz Ferdinand and then assassinating Kaiser Wilhelm. But what if he changes something else?

What if he falls in love? Elton amuses, excites and surprises.

The Normal Heart A STORY of the onset of the HIV-AIDS crisis in New York City in the early 1980s and the nation’s denial of the burgeoning epidemic. This Emmy Award-winning telemovie boasts an all-star cast including Julia Roberts, Mark Ruffalo, Taylor Kitsch and Jim Parsons.

Saturday, November 29, 2014

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Weekend

+

mind

TEST YOUR GENERAL KNOWLEDGE: Quiz compiled by Roy O’Reilly

M I N D YOU

QU I Z

1. Which former federal attorney-general is the member for the Victorian seat of Isaacs?

+

w i th Rowe n a H a rdy a n d N i c k B e n n e tt

Think well of you...

A n d yo u r b o dy w i l l r e s p o n d

2. Which giant US computer industry corporation recently announced it would slash 18,000 jobs globally over 12 months?

3. Walter Craig, who died shortly before his horse Nimblefoot won the 1870 Melbourne Cup, dreamed this result and that the jockey would be wearing what distinctive item on his arm?

4. Which former federal minister recently revealed that Julia Gillard offered to stand aside for him in the 2013 Labor leadership ballot?

5. Scientists have found that a gel used to repair chips in car windscreens can be used as an ingredient in a product for (a) baking cakes (b) repairing potholes (c) women’s hair care?

6. Is French or German the official language of Austria?

7. An MP’s first speech in Parliament is known as which speech (a) infant (b) maiden (c) grandfather?

8. Which airline recently dumped its safety video after a public backlash over it featuring scantily clad models (a) Air New Zealand (b) Emirates (c) Iran Air? 9. Which historic site was originally known as the Flavian Amphitheatre?

10. Dying recently at the age of 86 was which star of the TV show The Rockford Files?

11. Released in 1975, High Voltage was the first studio album of which Australian hard-rock band?

12. Who played the adult Jenny Curran, Forrest Gump’s girlfriend in the 1994 movie?

13. Dying recently at the age of 90 was Stephanie Kwolek, the inventor of which material, found to be five times as strong as steel and often used in body armour?

14. Who directed the recent movie Jersey Boys?

15. South Australian mums Bree May and Jessica Liebich recently won $250,000 for winning which TV cooking show?

16. Was the Stawell Gift or the Melbourne Cup contested first?

17. Did the Gunpowder Plot take place in England or Serbia?

18. Was Catherine of Aragon the first or sixth wife of King Henry VIII? 19. Who was the Australian captain in the tied Test against the West Indies at the Gabba in 1960?

20. Mountains of Jupiter is in which Australian state or territory?

: Positive thoughts and emotions have a positive impact on our body, negative ones do the exact opposite.

H

AVE you ever noticed that when you experience an emotional low point you also have aches, pains or illness?

Did you wonder if the two were linked? Well they are and it’s all to do with the mind-body connection.

Although the mind and body may seem like separate entities, particularly when so many of us live in our heads and ignore what’s happening in our bodies, they are intricately and inexorably linked and continuously communicating. This is achieved via chemical messengers called neurotransmitters that deliver every thought/emotion to every cell in our body almost simultaneously.

So while positive thoughts and emotions have a positive impact on our body, negative ones do the exact opposite.

Thoughts and emotions are created by the brain in response to an external event and, due to its organisation, our brain’s natural response is initially an emotional one.

When we experience high levels of stress or emotional overload we are less able to control our emotional response and our physical, mental and emotional health are affected.

It’s a double-edged sword. If we express our emotions externally, we are likely to demonstrate a “fight” response in the face of stress/overload and become angry, aggressive and argumentative which is not good for us or those around us. If we express our emotions internally, we are likely to demonstrate a “flight” response, in other words bury the emotion, retreat from the situation and pretend it hasn’t

21. In which 1954 movie did Marlon Brando play dockworker Terry Molloy?

PHOTO: ALLIANCE

‘‘

F inding a way to p ro c e s s and relea se the emotio nal loa d i s the ke y to st ay ing he althy happened, which is definitely not good for our overall health.

Holding on to “negative” emotions can be a result of wanting to avoid conflict and confrontation and is often a consequence of not knowing how to release them safely or appropriately. This can be due to various things including, how we were raised/what was demonstrated around us or events that have shaped us.

Research has proved it can create and exacerbate many health problems including fatigue, depression, circulatory problems, digestive problems, sexual dysfunction, weight gain/loss, insomnia, pain and many others.

Finding an appropriate way to process and release the emotional load is key to ensuring that you stay healthy.

Mindfulness and 1:1 Emotional Freedom Techniques’ sessions (EFT or meridian tapping – see our website for details) can both be highly effective.

Nick Bennett and Rowena Hardy are facilitators, performance coaches and partners of Minds Aligned: www.mindsaligned.com.au.

NEXT SATURDAY IN WEEKEND

22. The sports apparel company J.W. Foster and Sons, founded in Lancashire in 1895, changed its name to what in 1958?

23. Humbert Humbert was a character in which Vladimir Nabokov novel?

24. Elizabeth Meriwether Gilmer was a pioneer US media “agony aunt” who used which pen name?

25. How many times has Kim Kardashian been married?

ANSW E R S 1. Mark Dreyfus. 2. Microsoft. 3. Black armband. 4. Greg Combet. 5. (c) women’s hair care. 6. German. 7. (b) maiden speech. 8. (a) Air New Zealand. 9. The Colosseum. 10. James Garner. 11. AC/DC. 12.

Robin Wright. 13. Kevlar. 14. Clint Eastwood. 15. My Kitchen Rules. 16.

Melbourne Cup. 17. England. 18. First. 19. Richie Benaud. 20. Tasmania. 21. On the Waterfront. 22. Reebok. 23. Lolita. 24. Dorothy Dix. 25.

Three. (Damon Thomas, Kris Humphries, Kanye West).

Saturday, November 29, 2014

+ REA D //

We ekend coun t s down to Christmas with our ultim ate guid e to g if t-gi ving .

+ EA SY EATING //

Seven ho mem ade edi bl e festi ve treat s to gi f t – perf ect f or fa mi ly an d f rien ds .

Weekend