About Gourmet June 2015

ISSUE 1

LADIES AT LUNCH

P lus

MODERN FOOD TRENDS VS. GOOD OLD FASHIONED HEALTHY EATING

CULTURE WHAT’S ON IN ARTS, MUSIC AND THEATRE

TASTE MEET SUNSHINE COAST FOODIE LEONIE PRENDEVILLE

MATT GOLINSKI WE CHAT WITH THE AWARD-WINNING CHEF

! o t s e r P y e H MATT PRESTON DOESN’T MINCE HIS WORDS

EXCLUSIVE

! o t s e r P y e HMATT PRESTON DOESN’T MINCE HIS WORDS WORDS NICOLE FUGE PHOTOS CONTRIBUTED

Matt Preston is the internationally-acclaimed writer and critic with an immeasurable knowledge of food and finely-tuned palate, who has gone on to become a popular MasterChef Australia judge and best-selling cookbook author. And how can we forget about his flamboyant fashion – forever bringing a little theatre to the meal.

“I

sn’t it lovely, you come home, your wife has baked banana bread, she’s making stock, it’s like an advert for Little House on the Prairie,” Matt Preston enthuses as he walks through the front door of his Melbourne home.

Fresh from photo shoots and filming for MasterChef, Matt loosens his navy and white polka dot cravat and sheds his ivory single-breasted blazer, as he continues chatting about his profound love of cooking and food.

“I just like eating, always have, ever since I was a greedy kid,” Matt shares in his signature velvety drawl.

“I’ve always enjoyed and liked food, I had two grandmothers, one was a really bad cook, one was a really good cook.

“I realised while doing my cookbooks, that bizarrely the grandmother who was the bad cook has probably got more recipes in the book, than the grandmother who was the good cook, because it isn’t necessarily about the quality of the food, it’s the stories and emotion that goes with it, that’s very powerful.”

Matt’s introduction to hospitality was as a tea boy, working in Joseph Lyons tea rooms, which had become famous in the United Kingdom, as patrons would come from all over just for a cup of tea and a scone.

“They were a major tea importer and I got to be the tea boy delivering to all of the offices,” says Matt.

“I learnt two things there – I was the first tea boy in history, for Joe Lyons, to put coffee on the tea trolley which caused a certain amount of furore. People love you for some very simple things, I just gave them coffee when all they had was tea.

“The other thing I learnt was, always pick the trolley with the wobbly wheel, you want the wobbly wheel because it makes the cups and spoons rattle, people hear you coming.

“I had long talks with Heston Blumenthal, who’s done lots of research about anticipation and how anticipation makes things taste better, and the rattling of the tea trolley is the thing I’m sure made people appreciate the tea more, because they got excited about the prospect of tea and biscuits coming through the large open plan office – that ‘rattle-clatter-rattle-clatter’ … it’s adding a bit of theatre to a cup of tea.”

Matt went on to work as a gardener, which he says was “as close as I got to TV” in his earlier years as he dug ditches next to the BBC building, also spending a bit of time painting and decorating. But it was when he landed a job at magazine City Limits, that he inched closer to his calling – journalism.

“I started selling ads and then for a while I was given my own column, which I wrote every week,” he shares. “I ended up running their marketing and doing a lot of live events.”

Matt was responsible for organising and running high profile events including Nirvana’s first show in the UK, Nina Simone’s comeback show, opening the first non-Japanese karaoke club in the UK and booking comedy gigs with Robbie Coltrane and Lenny Henry.

Matt says standing side of stage and watching these personalities work their magic was inspirational, and if there’s one thing he learnt and now applies to his own celebrity self, it’s don’t be a “dickhead”.

“The celebrity world divides very neatly into dickheads and nondickheads, you want to remind yourself the whole time to be on the non-dickhead side,” Matt says quite candidly. “That’s the great joy in having Gary and George, because we all remind ourselves if we say anything that’s a bit dickheady, the other two will pull us up.”

While Matt works alongside the two esteemed chefs – Gary Mehigan and George Calombaris, he strongly maintains he’s not “part of the food industry,” he’s first and foremost a journalist.

“I’m a writer and what I do is write for readers, I cover restaurants and review restaurants and write about food trends, but at the end of the day my focus is like any writer, like you, it’s about the people who are reading what I’m writing,” he says.

“That’s something you have to always recalibrate. I found when I started writing recipes for the Courier Mail and the Telegraph, with my first recipes I was trying to show off and show that I knew my stuff, but I realised that was irrelevant.”

The recipes you now see Matt demonstrating on MasterChef Master Classes are a reflection of that, as are his trilogy of cookbooks.

“It’s not about showing off, it should never be about you, it should always be about the people that are going to make the recipe and the people they’re feeding, that’s the relationship that matters

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Pizza! For me it’s all about the dough, I make a ripping dough and then I’ll cut up a whole range of stuff and I’ll let whoever’s there make their own because I think that sense of ownership is really important. In terms of the pizza I’ll make myself, I’m a big fan of really good balls of bocconcini, a nice white mozzarella that goes stringy and doesn’t set hard and some fresh tomato and basil, I think that’s delicious because the hero’s the dough, which is what it’s about, it should be puffy and crispy on the base. But there’s another pizza which if it’s a Monday pizza night and you’ve had roast the day before, roast pumpkin chopped up with a bit of chilli and a bit of feta is absolutely delicious. But not too much on the topping, you want to be able to hold the pizza and it shouldn’t go flat with all the toppings falling off onto the table.

“I just like eating, ALWAYS HAVE, ever since I was a greedy kid.”

WHAT IS YOUR FAVOURITE FOOD?

I do love Japanese and I do love Italian and they’re at different ends of the spectrum, one’s all protein in terms of the yakitori skewers and sliced raw fish and the other one is more carb driven, but I think there’s great joy to be had in every restaurant and cafe, you’ve just got to know where to look and what to look for. I’m a bit in love with vegetables at the moment, that’s my favourite territory, using meat or cheese as a seasoning for those vegetables and lots of spices.

I think balancing big flavours is a real pleasure when it comes to eating and it can be very expensive to eat if you want to eat big chunks of meat and there are other ways of doing it, that lamb leg that becomes the souvlaki the next day.

IS THERE ANYTHING YOU DON’T LIKE TO EAT I do have one rule and I don’t like to eat anything that smells of poo or wee. I know the high end foodies love that sausage made with the end of the pig’s intestine or the stinky kidney or in Florence anything called lampredotto which is the last bit of stomach of the cow, and you pick it up and it smells of bum. I love the skill of the chefs in turning something that would normally get thrown away, into something edible, that’s great but I’d rather have a delicious carrot that’s been slow roasted.

MATT PRESTON

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EXCLUSIVE PROFILE

WHAT IS YOUR SIGNATURE DISH?

EXCLUSIVE

rather than anything else,” he says.

“I got home the other day and my daughter said, ‘I’d like some fresh baked bread please’. I had to go into the kitchen and try and find a way of making some, which is a great challenge for me, it was a MasterChef moment.

“I used my flatbread recipe and put it in a muffin tin and made these little scones and it worked really well and that’s something you’ll see on Master Class, it starts with a nine-year-old’s invention test.”

Matt is a husband to Emma, a father to 14-year-old Jonathan, 11-year-old William and nine-year-old Sadie, and a mad soccer fan.

He is also an award-winning food critic, writing for the most highly regarded newspapers and magazines in the country, namely the Epicure in The Age and Delicious magazine. Matt has been writing for the latter for 12 years, which he describes as “a beautiful joy”.

“I love it, food writing, it’s my dream job … even after seven years on TV, it’s my happy place, I spent three days last week researching the history of the brownie for a column,” he says.

“Food is not only delicious and tasty, it’s also fascinating in terms of its social implications and how it resonates with people for more than nutritional reasons, it’s more than an equation and dinner, it’s way more than that.”

And it was that innate passion for food in all forms, which lead him to be offered a job as one of the judges of MasterChef – that story alone is almost hard to swallow.

“I was in Paris doing a story with my wife, we were having an amazing meal in Paris, I was eating Pierre Hermé macarons (he’s the guy who inspired Adriano Zumbo) and I was watching soccer on the telly.

“I went, ‘I don’t know about this TV life, I kind of quite like where I am at the moment’.”

He obviously took the job, in large part because Gary and George had already signed up.

“We all thought it would last three months and here we are seven years and 500 episodes later, making a food show which we love more now, because we appreciate the privilege to do it,” he says.

“The food these contestants put up has been brilliant and watching them grow and develop and helping them with that and then watching what they do when they leave the show is amazing, it’s incredibly satisfying.”

Matt, George and Gary have known each other outside of the show for many years. In fact Matt has reviewed a bunch of their restaurants – with a mixed verdict.

“I reviewed (Gary’s restaurant) Fenix a couple of times and I reviewed George’s Reserve, all along the way I’ve done all their restaurants,” he says.

“I criticised Gary’s Boathouse when he opened that, in that wonderful way journalists have the luck of having the wobbly table or the drafty table, I got the wobbly table and that’s been a joke ever since.

“Boathouse is near where we shoot in Flemington and so when we go to the Boathouse Gary goes, ‘Let me check the table!’”

Given Matt’s exposure to the best in Australian and international cuisine, I wondered whether his job had ruined him when it came to eating ordinary home-cooked food at home.

“No, anything but. I was asked (recently), my favourite places in Melbourne and I said, ‘probably my house at the moment,’ I love it,” he says with fond affirmation.

“Since I’ve been writing a lot more recipes and cooking a lot more at home, it’s made me enjoy home cooking more and how can you beat an icy cold bowl of cornflakes and freezing milk or a really, really, really

“I never wanted every Australian man to wear a cravat, but I love the idea that hopefully now Australian men are more confident about wearing a pair of red pants or they rejoice in their comedy Hawaiian shirts, they want to wear red socks, it’s good.”

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EXCLUSIVE

good boiled egg that’s perfectly set.

“The only difference now is rather than salt and pepper I might put some dukkah on there or do something like that, but at the end of the day it’s still about the egg and the salt.

“You’re just as likely to find me chowing down on a really good burger, in fact you’re more likely to find me biting on a burger than something super fancy.”

Matt’s not one to snub doing the dishes either – wearing cravat and all.

“I get home about 7.30-8pm, walk in, take the jacket off and do the washing up because that’s what needs to be done and my wife cooks for the kids,” he says.

“On the weekend I’ll cook or even better, we’ll get them to cook. My daughter made me my first cup of coffee the other day, it was really, really good, way better than I could have done!”

As we wrap up our interview, Matt prepares to bunker down and read the first draft of his fourth and final (“for a while”) cookbook. While he remains tight lipped on the type of recipes we’ll find inside, one thing I can guarantee, he won’t mince his words.

MasterChef airs 7.30pm Sunday to Thursday on TEN

PASSION FOR FASHION

If you’ve ever wondered who wears the pants in this television trio – regular viewers of MasterChef will notice Matt’s loud and lairy pants have already made quite an appearance this season, and the best is only yet to come.

“My new pants have their own publicist, they’re becoming bigger than the cravats,” Matt says in jest. “Cravats are about to give up the publicist, the pants are taking over, it’s ridiculous, it’s not about me, it’s about the pants and I love it.”

Since Matt first appeared on our screens donning a ketchup and mustard-coloured cravat, the fashion accessory took on a persona of its own and it didn’t take long for the moniker ‘Matt the Cravat’ to catch on.

When asked about the silky scarves, Matt admits he has far too many to count, likely around 400, and that’s culling around 50 every year to donate to charity.

But cravats are so 2014 – 2015 is the year of the pants!

“I’ve been wanting to wear these specific pants for a while – the crazy

MATT PRESTON

pink tartan ones from episode two that looked uncommonly like pyjama pants, there’s some more stuff in the trouser territory that I’m very excited about,” Matt gushes.

“I never wanted every Australian man to wear a cravat, but I love the idea that hopefully now Australian men are more confident about wearing a pair of red pants or they rejoice in their comedy Hawaiian shirts, they want to wear red socks, it’s good.

“For too long society was very prescript about what men wore, it was always a pale blue shirt and a blue suit or a grey suit and I’ve been lucky enough to come along at a time when Australian men wanted to experiment.

“When I started wearing pink on the show I got terrible comments written about me, but what’s the difference between a pink shirt and a blue shirt? It’s 5 | ABOUTGOURMET

great, the boundaries have come down.”

Matt’s jackets are also tailored with internal pockets – as was revealed earlier this MasterChef season when he plucked his own spoon from the inside of his jacket.

“All my jackets are designed with a couple of small internal pockets, one which is small enough to put a microphone pack and the other which is two slots for forks and spoons,” he says.

“You never know when you want a taste and I’ve normally got a fork or a spoon in there, but you can’t plan those moments when there isn’t enough cutlery.

“I once went out with a girl whose father was very particular about his tea bag … he had a little silver-like card holder with two tea bags in, so wherever he went he could always have the tea he wanted.”

TASTE

“I love that a morning coffee at a BUSTLING espresso bar with your fav tune blasting can give you exactly the kick you need to START YOUR DAY.”

EAT YOUR

This little foodie went to market, this little foodie went home, this little foodie had roast beef and took a photo of it on her phone. Leonie Prendeville was tired of hearing the incessant tune ‘there’s nowhere to eat on the Coast’, so she set about proving the naysayers wrong and discovered some delicious gems along the way.

heart out! H WORDS NICOLE FUGE PHOTOS REBECA SMITH

er name is Leonie Prendeville, but you may know her as @village.kitchen, sharing snaps from her cold drip caffeine hit on a Monday morning, or Sunday brunch feasting on raw vegan pancakes. Simply put – Leonie loves food.

“From as young as I can remember I’ve always loved food,” she says. “Eating it, cooking it, drawing it, growing it and researching the effects different foods and diets can have on your body.”

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LEONIE’S

favourite eateries New Earth Café, Coolum Beach Get Fresh,

Cotton Tree

The Velo Project,

Mooloolaba

The Curry Bowl Indian, Buddina The Noosa

Farmers Market Follow Leonie’s food journey on instagram @village.kitchen

For Leonie, it’s more than sitting down to a meal to quash the rumbling hunger in your belly, it’s about the experience and exploration through food.

“It’s finding new places to eat, when I lived in Melbourne I ate at 165 different places in two years; new meats to taste, I have a bit of an obsession with this that started in Japan where I ate raw horse; new dishes to cook or even new ways to eat, like in India where I ate with my hands for a month.”

When Leonie moved back to the Coast after living in Melbourne, London and Chicago for four years, she was pleasantly overwhelmed by the “awesome food scene” that emerged and couldn’t believe people kept saying she must be missing the food options because there was “nowhere to eat on the Coast”.

“All these great new places were popping up but no one seemed to be noticing. I have a social media and marketing business so it made sense to put those skills to use and share these new foodie gems,” she says.

“The new wave of cafes, bars and restaurants opening are mostly owner operated and they seem to be particularly mindful of sourcing the best quality ingredients with many being completely organic.

“Menus are exotic and adventurous and the food tastes and looks amazing. What I really dig though is the volume of love being poured into every aspect of making a beautiful place for people to come together and share a meal. The Sunshine Coast food scene has real heart.”

Leonie says while she goes out for breakfast more than any other meal, her favourite meal is dinner and she revels in discovering new places to try.

“When I hear of something new it goes on my list (it’s a long list!) of places to try. When your friends know you’re a foodie you also get loads of suggestions and recommendations,” she says.

“I’m all about appropriateness; when you find the perfect place for a certain occasion it can set the tone for the whole event – or even day.

“I love that a morning coffee at a bustling espresso bar with your fav tune blasting can give you exactly the kick you need to start your day, or on the flipside a chai latte in a cute little café with a girlfriend after a big week can bring total calmness.”

With her favourite beverage in hand, Leonie snaps a quick pic, flicks through the filters and tags her current location, before skipping off, ready to take on the day.

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TASTE

LEONIE PRENDEVILLE SHOT ON LOCATION AT GET FRESH, COTTON TREE

“I think there’s a lot of MONEY spent on stuff that isn’t really as ORGANIC as they’re saying.”

AN NETTE SY M

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1. ANNETTE SYM 2. SARAH NASH 3. TANIA HUBBARD 4. BLACK BEAN VEG WITH MIXED ASIAN GREENS 5. LIZ FRENEY 6. VIETNAMESE BAHN MI ROLL 7.THE LUNCHING LADIES 6

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CORBINS

Maroochydore

VS.

good old fashioned healthy eating WORDS NICOLE FUGE PHOTOS REBECCA SMITH VENUE CORBINS, MAROOCHYDORE

Everywhere you look there are reminders of the healthy eating movement sweeping the globe. But is it really a nouveau trend or simply good old fashioned healthy eating?

Nicole Fuge chats with the lunching ladies to discover more.

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month before my best friend’s wedding I turned to the Paleo diet in an attempt to shift a few stubborn kilos. As an extra security measure I also bought 14-day Weight Loss Tea and every night would pinch my nose and skoll the nasty brew, almost willing the centimetres away with every mouthful. Suffice to say, I fit into my maid of honour dress. But the next day I almost put all the weight back on in one sitting as I gorged on ice cream, chocolate and pizza – the food I’d deprived myself of for so long.

Clearly seeing the error in my ways, I’ve since found a pretty good balance and vowed to never again succumb to fad diets, instead reverting to the notion – eat less, move more.

It’s interesting to read about how food consumption has changed over the years. In the 1920s, flour, sugar and rice were among the top grocery items, then in 1958, Coles and Woolworths moved into the grocery business, stocking long shelf-life, canned, dried and frozen foods. From the 1970s, there was a trend towards eating ‘convenience foods’, which continued into the 21st century. However there has been a marked shift in more recent years, with the evolution of the healthy eating movement, more people choosing to prepare healthy meals at home and an all-round shift in how people view and consume food.

With that all in mind, I decided to see what others thought and over lunch at Corbins in Maroochydore, put a range of questions to my guests. Joining me was Tania Hubbard, owner of Gluten Free Grain Free Co, Sarah Nash, co-owner of Velo Project in Mooloolaba, Annette Sym, author of cookbooks Symply Too Good to be True, Liz Freney, owner of Kooshka Hair in Mooloolaba, and photographer Rebecca Smith. profile: What do you think about the current ‘organic’ trend? sarah: Look at all these health issues around at the moment, I think it’s really important moving forward to eat good produce, because it doesn’t have chemicals sprayed all over it. I think it’s a great move. annette: I’m on the fence with it because I do totally believe in it, but I query what we get. I think there’s a lot of money spent on stuff that isn’t really as organic as they’re saying. liz: I like the fact it’s made everyone conscious about what they’re eating … people are much more conscious of what they’re choosing, people are going to eat a salad instead of chips on the side, and we now are seeing more options. Everyone is thinking about it more, whether it’s organic or not. tania: From my perspective, I love that organic is raising people’s awareness about food, but what it’s not doing is bringing the

conversation back to who the real hero is. Organic as a label and organic as a practise and organic as a trend is the hero, when in fact it’s our farmers. So if the pressure is on our farmers to grow organic without support, then the whole organic argument is a bit null and void. But if people are choosing what works for them and what fits in their budget I’m certainly not going to tell anyone what to eat. Organic is trending but I’d challenge the notion that something that’s organic from Japan or China isn’t necessarily going to meet our standards for organic in Australia. When you buy organic chia seeds from Bolivia for example, you might want to consider what certification that’s going through and how much you’re paying for it. annette: It’s all about that marketing – I was at a conference and they had an Allen’s lollies stand there and I asked why they suddenly put 99 per cent fat free on their jellybeans because they’ve always been fat free, and they said their sales tripled when they put that on. tania: Organic doesn’t mean that it’s good, organic doesn’t mean that it’s nourishing food, I visited an organic farm and they’re certified organic but their soil is incredibly depleted. So just because something is certified organic doesn’t mean the food’s really nourishing and packed full of nutrients. profile: Do these trends create too much pressure on everyday people? tania: The trend creates stress and pressure and judgement and that’s what worries me, so I hope that part of the wave dissipates and people relax into going to the Farmers’ Markets or go to Woolies and buy what they can afford from the outside aisles. I worry that trends create pressure and push people into corners and it’s hard to get back out of those. liz: Someone from the average family will buy their fruit and vegies but half of it will probably be frozen. I think the movement will come through but I think it will be very slow movement for people who don’t earn a lot of money. I know what I’m like, if I eat out I’ll pick the most organic and yummy dish, but because I’m a single person at home, starting a new business, I don’t have a lot of spare cash and I’ll buy the ‘four for $12’ soups from Coles and I know it’s not long term healthy but it fuels me. profile: Is there something more in these trends, or is it just healthy eating? liz: I think it’s all about healthy eating, you’ve got your Paleo and all that and they all have their qualities, but at the end of the day it’s about healthy eating and the amount of exercise you put with it.

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LADIES AT LUNCH

MODERN FOOD TRENDS

L ADIES AT LUNCH

“The trend creates stress and pressure and JUDGEMENT and that’s what worries me.”

TA NIA HUBBA RD

annette: I just think everything in moderation, when you take out massive food groups, unless you’ve got real issues like you are Coeliac, you can still have the flour but it’s going to be gluten free flour. I think let’s just eat in moderate amounts, let’s be mindful. Get off your bum and think about what you’re eating, is this going to nurture me and give me energy, how much am I putting in my mouth as well. Grapes are fabulous but if you eat 2kg every day there’s going to be a problem. And get excited about eating, think about it as a beautiful thing. tania: Whatever it is you choose to eat, if it’s been watered and had sunshine and grows the way we grow, that kind of works for me … I was reading a Woman’s Weekly the other day from the 1960s and there’s a whole thing in there of how to fit into your dress and lose pounds, the notion of food fads and people pushing and finding limits of how we can eat and not eat and be better has been around longer than we think. But now social media is driving it and it’s on our minds a lot more these days. profile: What is the craziest ‘diet’ you’ve tried or heard of? annette: I’ve tried nearly everything. I’ve even tried things that I wouldn’t like, just so I know when someone says to me, what do you think about that … I’ve tried acupuncture, hypnosis. I remember the Israeli diet, I lasted until day eight and I couldn’t eat carrots for about a year. I never did the grapefruit diet though because I thought I would kill a family member! I’ve done Weight Watchers, Jenny Craig, all those … I thought the chocolate one would be good. sarah: I did the cabbage soup diet in grade 12 to fit into my formal dress. tania: I started the 40-day water cleanse once and it just sucked enormously.

I got to day 12! rebecca: I did a 10-day juice cleanse … I loved it, I was starving by day four or five, I was dreaming of a big piece of salmon and steak, but by the end of it I felt so good. liz: I give up sugar every now and then. sarah: My husband worked in a resort and had a lady come to him and say she couldn’t eat anything starting with the letter C – I don’t know where that came from! tania: My friend did the Beyonce water and maple syrup and cayenne pepper.

She wanted to drop a few kilos before her wedding. annette: I lost 35kgs and kept it off for 22 years and the only time I had longevity with my weight is when I decided to stop the dieting and eat healthy and look at portions. profile: What is your food vice? tania: Crispy chips and a big glass of port. sarah: Cheese and wine. liz: Sugar, I love baking. annette: Red Rock chilli chips, don’t open a bag near me. rebecca: Everything, chocolate, ice cream...

While visions of sugar plums danced in our heads and cackles of laughter swept across the table, we left agreeing that food is meant to be enjoyed and that 90 per cent of the time it’s important to eat healthy food that nourishes you – for that other 10 per cent, as Tania puts it, “fill your boots”.

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MOOLOOLABA PRAWNS WITH GUAJILLO CHILLI AND CRACKED SESAME SEEDS

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CORBINS, MAROOCHYDORE

Asian-inspired restaurant, Corbins, is fast building a reputation for bringing a new approach to dining. Nestled in the heart of Maroochydore, across from the exciting new Big Top Market Fresh development, Corbins is the brainchild of head chef Jake Pregnell.

Before we went to lunch, I had a quick look at the menu, to see what delicacies await and was intrigued by their selection of raw dishes including such delicacies such as hand-minced Cape Grim beef tenderloin, kimchi, egg yolk and wombok stem.

Now I’m not adventurous enough to give that a go, instead opting for something more pedestrian, but still very delicious. The Vietnamese Bahn Mi Roll (for lunch only) was a crowd favourite, with two of us ordering the chicken and another ordering the roasted pork belly, both topped with crunchy pickled vegetables and chilli sauce.

Other dishes ordered were chargrilled Mooloolaba cuttlefish salad with wombok, mustard greens and kewpie; Black bean veg with mixed Asian greens and black bean sauce; Mooloolaba prawns with guajillo chilli and cracked sesame seeds; and the Watermelon salad with fresh coconut, mint and nham jim.

With a hum of chilli on my palate, a clear indicator of a meal packed with flavour, I polished off my meal and looked around at the empty plates around me – Corbins an obvious hit with my guests too.

Corbins 34 Duporth Avenue, Maroochydore Phone 5326 1022 www.corbins.com.au

TOP DROP

D’ARENBERG:

THE RED STRIPE BRIGADE WORDS STEVE STREET CSW (CERTIFIED SPECIALIST OF WINE USA)

W

e have some truly great family wine institutions in our young country.

Sure, we don’t date back centuries like certain parts of Europe but the stories ring true with tales of legend and grit that gives this country the colours that people on the outside admire and want. One of those institutions that is alive and well is the Osborne family that own the well-known d’Arenberg Winery in South Australia’s sub region of McLaren Vale, dating back to their first vintage in 1928.

Better recognised as the wine with the ‘Red Stripe’ on the label, fourth generation son, Chester Osbourne oversees more than 50 wines produced at the winery. Fruit parcels are sought from the family vineyards, local growers in McLaren Vale and the southern end of the Adelaide Hills. A large portion of the focus is

on Shiraz and Grenache – and why wouldn’t it be when you have access to some of the oldest plantings in the country (dating back over 100 years in some vineyards) which produce low yielding, high quality fruit parcels resulting in dark intense wines that the region is recognised for. However, the region has also plantings of varieties that fare very well in the warm sub Mediterranean and maritime conditions including Sagrantino, Cinsault, Tempranillo and Tinta Cao. Chester uses these varieties to produce interesting mid weighted styled blends that offer an alternative to their more muscled cousins of Shiraz and Cabernet Sauvignon.

Wine Discovery Workshops are held every month on the Sunshine Coast with Steve Street – go to www.thewinewall.org for all details.

TRY THESE TOP DROPS: 2013 d’Arenberg Olive Grove Chardonnay – Brilliant pale straw in colour with white floral and ripe nectarine aromas that make their way onto the palate with lovely peachy acidity and mouth filling creaminess. This little number is well at the top of its class and is exceptional value – Under $15 2012 d’Arenberg The Custodian Grenache – Bright purple crimson in the glass with sweet spices and hints of blackberry and raspberry jam on the nose. Flavours of stewed, spicy rhubarb and dark dusty cherries allow this mid weighted style a partner with all cured meats and cheeses that makes for easy drinking – Under $20 2010 d’Arenberg The Laughing Magpie Shiraz Viognier – Dark maroon and crimson hues with blackberries, blood plums and cedar aromas continue across to the palate of brooding dark fruits. There is a wonderful mouth filling silkiness to this red that may be due to the small addition of Viognier parcels to the ferment. Great for the discerning big red lover – Under $30

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attention foodie lovers!

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CHEF PROFILE

JESSE BROWN

PLATING UP WORDS ANNA RAWLINGS PHOTOS CHESTERTON SMITH PHOTOGRAPHY

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In the bustling riverwalk precinct of Maroochydore, the clang of dishes and whirr of utensils mix with the delicious scents of fresh salmon and herbs. Riba Kai Cafe Lounge’s new head chef, Jesse Brown is plating up.

ood is the nourishment of the body and soul, but Jesse also credits the chef profession with his future, sharing that finding his way in the industry kept him “off the wrong side of the tracks”.

“It got me off the streets, some of my mates went the other way and I just followed my passion and my dream.”

Sharing his Italian heritage with the cuisine he loves, Jesse enjoyed a Melbourne upbringing peppered by regular trips with his mum to Chinatown and the city’s many foodie venues.

After moving to the Sunshine Coast and graduating high school, Jesse started working at a fast food restaurant which sparked a realisation of a love of cooking.

“I was always at home by myself so I had to teach myself how to cook. After my first cooking job I went straight to an Italian restaurant in Pacific Paradise and handed in my resume.”

After completing the three-year apprenticeship, Jesse qualified as a chef, but not before he had taken away valuable experience.

“I was learning how to make everything from scratch – pasta, pizza dough, all sauces. I used to go to Mooloolaba and get fresh seafood, picking out big king prawns.”

From there, Jesse joined the kitchens in his grandfather’s local Italian restaurant, eventually taking over from the head chef and leading the kitchen for three years.

Since joining Riba Kai Cafe Lounge more than a year ago, Jesse is now the head chef, leading two qualified chefs and two cooks.

“The way I come up with food is I’ll get a notice from the fruit and vege supplier and I’ll go through and underline what ingredients I want to use and put them together for a dish,” he says. “I really want to start doing desserts because we’ve just started trading nights and I want to do a three-course menu with three options for each.”

Resourcefulness is the order of the day for Jesse, who has been self-taught for much of his career in addition to the formal training of a chef’s apprenticeship. “The creation of the food, the look of the food – you can never stop learning with cooking and that’s what I love the most,” he says.

“I’ve been trying to fuse different cultures together in my personal time to see how it goes. I’ve started writing a cookbook at home, on my days off I’ll come up with stuff and if it works I’ll put it in my little black book.”

With Jesse’s hope to get his cookbook published eventually, he shares it will be filled with his own style of cookery influenced by “a bit of everything”, and few traditional Italian dishes and his own fusion experiments.

And of course, his Italian grandfather and those ever-secretive family recipes, of which Jesse himself isn’t quite ready to give away.

“He would never tell me them, now I know where I get it from,” laughs Jesse.

“You can never stop LEARNING with cooking and that’s what I LOVE the most.”

14 | ABOUTGOURMET

Your real food & real health community.

Our cookbook has arrived!

www.kunara.com.au

1279 Sandgate Road Nundah Village QLD 3266 6632

n-free 120 nourishing glute to take u yo r fo winter recipes re or to ins le ab home. Avail m.au .co ra na ku online at www.

15 | ABOUTGOURMET

The Post Office GOURMET PROFILE

The Post Office in Maroochydore is the perfect combination of steakhouse and beer garden, bringing a modern twist to a historical concept. Nestled in the heart of Ocean Street, The Post Office offers a choice of indoor dining in a contemporary, stylish setting or a private beer garden with a casual vibe and separate bar. Renowned for their freshly prepared food and delicious steaks, head down to The Post Office to tuck into prime Black Angus cuts locally-sourced from Kingaroy, while the starters include tempting options such as the succulent pink Himalayan salt and pepper squid with aioli or Canadian maple syrup pork belly bites. With a restaurant, bar and beer garden all in the one spot, The Post Office is a top destination for after-5pm drinks, dinner and snacks – why not finish your evening with one of their delicious espresso martinis!

10 Ocean Street, Maroochydore Phone: 5443 5443 www.thepostofficebar.com.au

Follow our Foodie Trail each month as we explore what the Sunshine Coast has to offer for food lovers!

Good Bar Diner Since opening in late 2014, Good Bar Diner has gained a popular foodie following for their mouth-watering American-style diner food and unique cocktails and drinks. As the evening darkens, the late-night diner is a bright beacon in Mooloolaba, attracting an eager crowd drawn to live music, delectable food and new-concept drinks. A browse of the menu offers meals with salads, steaks and schnitzel among other options, while the burger range features their trademark ‘The Good Burger’ (double beef, double cheese, ranch, pickle, ketchup and mustard) to ‘The Holy Crab Burger’ – soft shell crab with ‘1000 AD’ island sauce and rocket. For cocktail and liquor aficionados, try a Rum-tini or one of the many innovative mixes, while the signature drink ‘The Apple Jerry’ serves up Sailor Jerry rum, fresh green apple juice and loads of ice. Cheers to the weekend!

5/19-23 First Avenue, Mooloolaba Phone: 5477 6781 www.thegoodbar.com.au

The Paleo Place The Paleo diet and lifestyle has a big presence on the healthy eating landscape, and the Sunshine Coast is now home to the healthy and wholesome The Paleo Place in Caloundra. Recently opening its doors, The Paleo Place has a range of delicious Paleo meals, snacks, desserts, juices, smoothies and coffee. A browse of the cabinet may feature goodies such as mango chia pods, cashew Paleo snickers bars, ginger-spiced carrot cake, sweet potato chocolate brownies and more gluten-free, dairy-free and sugar-free treats. The ‘back-to-basics’ style of eating sees The Paleo Place use fresh ingredients for minimally processed food. There’s also an online ordering system available, meaning you can get your super-tasty health fix on the run.

28 Omrah Avenue, Caloundra Phone: 5491 8388 www.thepaleoplace.com.au 16 | ABOUTGOURMET

With the arrival of winter, warm comfort food is the order of the day for satisfying cravings, and if you’re hungry for Italian trattoria style cuisine come and discover All’ Antica Italian Restaurant. Boasting an authentic Italian menu and being fully licensed they offer a warm, rustic atmosphere. Established 25 years ago, All’ Antica is one of the Sunshine Coast’s must-try dining experiences. Their menu is an exciting mix of traditional dishes from the Northern Alps to the rich waters of the Mediterranean that surround Sicily, created with the best local produce and imported ingredients straight from Italy. All’ Antica offers tailored function packages where the entire restaurant may be exclusively booked for functions with 40 or more guests, and they also cater for all dietary requirements. So, what are you waiting for – come in and dine at All’ Antica.

3/115 Point Cartwright Drive, Buddina Phone: 5444 0988 www.allantica.com.au

TOME - Coffee Shop Tome is bringing the sweetest recipes to life in their central Maroochydore coffee shop. The richly-titled cakes and confectionery are matched by flavour – from the delectable flourless chocolate peanut butter naked layer cake with copper macarons and macadamia praline to the lighter orange blossom and raspberry naked layer cake. The conceptual food experience continues with deconstructed iced coffees and iced chocolates, which are delightfully paired with their gluten-free chai tea maple and fig cakes. Sip on a coffee or a cold-pressed juice as the perfect accompaniment for any selection or a pick-me-up on your lunch break. The only downside? Their creations almost look too good to eat!

21 Ocean Street, Maroochydore Phone: 0477 665 524 www.facebook.com/tome.coffeeshop.gallery

Little Boat Espresso The Little Boat Espresso is serving up homemade baked goods, all-press coffee and seasonal food fresh off the chopping block!

Situated in seaside Marcoola, The Little Boat Espresso is a whimsical cafe destination ready to nourish your body and soul. The autumn menu is bursting with flavoursome fare from brekky, to lunch and dinner. The menu includes organic sourdough topped with smashed avocado, Baramba feta and fresh herbs or housemade preserves, black sticky rice porridge accompanied by grilled banana, roasted coconut, ginger syrup and Barambah Greek Yoghurt, pulled lamb shank shashuka baked eggs, 41 degrees hot-smoked salmon rillette with crispy ciabatta, fresh herbs and lime, and grilled haloumi, chickpea and zucchini salad with harissa and oven-baked ciabatta and squid ink waffle with house cured ocean trout and fennel remoulade (pictured) to name a few.

3 Lorraine Avenue, Marcoola Phone: 5457 0898 www.littleboatespresso.com

17 | ABOUTGOURMET

GOURMET

All’ Antica

MILESTONES

FARMING

e g n a r o h f c WORDS NICOLE FUGE PHOTOS CONTRIBUTED

Julie Shelton is a pioneer of local produce, an organic farmer of 10 years, she started with a dairy farm before branching out into beef, pork, poultry, free-range eggs, honey and the production of sausages and cheeses. Harbouring a passion for all things locally grown, she has become a staunch advocate for supporting Sunny Coast farmers through the Real Food Festival.

JULIE SHELTON

18 | ABOUTGOURMET

MILESTONES

G

rowing up in Tasmania, Julie Shelton developed a love of good food from an early age as her family always had access to an abundance of clean seafood, high-quality wine, fruits and vegetables.

“My father was an academic but he grew up in the country and loved being able to feed his family food he had grown or caught,” says Julie. “He cultivated a small range of seasonal vegetables and we had a few fruit trees in our backyard. Whenever the weekend weather was conducive, he would take us fishing.”

Upon moving to Queensland, Julie fell in love with tropical fruits and permaculture and then in 1999, she started an organic farm in Conondale with her partner.

“The Village Organic Farm began as a small dairy herd supplying a nearby cheesery,” she says. “Within a couple of years we had bought the cheesery and added production systems that incorporated bees, pigs, beef cattle, meat chickens, and egg layers.”

A decade, and a lot of hard work, later and Julie had a profitable, diverse, integrated organic farm using biodynamic practices to produce an abundance of healthy foods. She also built a shop, The General Store, to sell their produce and that of other local farmers.

“The innovative side of The Village Organic Farm was that we turned the traditional food supply chain on its head,” she says.

“The conventional centralised system dictates that primary production enterprises produce a large quantity of a small range of products, sometimes only one. This volume then depends on a long and complex supply chain to distribute to a correspondingly large number of customers.

“Our farm produced a small quantity of a large range of products. Our loyal customer base would come to The General Store to purchase a lot of their weekly food requirements – the ‘food miles’ for our products was generally less than a kilometre.”

When asked why it is so important to support our local farmers, Julie’s response is simple, “local food is vital to healthy bodies and healthy communities”.

“A short food supply chain means that the food retains much of its nutrient value, and we can more easily digest and be nourished by food from our own bioregion.

“Our local farmers are the primary carers of the land and we don’t acknowledge often or loudly enough their important role as upholders of both environmental and social values. Imagine a life without local food: everything we ate would be transported hundreds of kilometres or even imported, meaning our health and wellbeing would be at the mercy of dubious ingredients and unregulated production processes.”

In September 2011, Julie co-founded the Real Food Festival, and changed the way locals viewed the farming industry, and sourced and consumed their food.

“We were very relieved and excited when more than 4000 visitors came through the gates,” she says. “We’ve since welcomed 25,000 visitors over the ensuing three festivals and consequently raised the profile of the Sunshine Coast Hinterland as a food tourism destination.”

Milestone moment 2: Being invited to take up a position with the Tasmanian Development Authority In my mid-twenties, while on a working holiday in Canada, I was invited to take up a position with the Tasmanian Development Authority to set up the National Industry Extension Service. My boss was a charismatic and inspirational man whose vision, passion and brilliance spoiled me for any future position! Working in that dynamic environment, which led to me participating in the Tasmanian Enterprise Workshop (an annual entrepreneurship development course), shaped who I am as a businesswoman and team leader.

“LOCAL food is vital to healthy bodies and healthy communities.”

Milestone moment 1: Giving birth to my son.

Giving birth to my son at the age of 41 – after years of trying – will always be my most significant milestone and easily the gift for which I am most grateful every day.

Milestone moment 3: Being awarded a Fellowship by the Winston Churchill Memorial Trust.

In 2008, I was very fortunate to have been awarded a Fellowship by the Winston Churchill Memorial Trust, to look at what other countries are doing to support their small-scale food producers. I’m not exaggerating when I say that the Fellowship journey changed my life. I travelled to seven countries in seven months and experienced many things that have inspired and guided my journey over the last seven years.

Milestone moment 4: Turning 50!

Turning 50 coincided with my developing a greater understanding and acceptance of myself – I care less about what other people might think of me and I’m practicing more self-care. Having said that, I’m also more aware of the needs of others than ever before – Buddhism has taught me how important it is to ‘imbue’ my life with loving kindness and compassion.

Milestone moment 5: The 2015 Sunshine Coast Real Food Festival.

Delivering the 2015 Sunshine Coast Real Food Festival will be a big milestone! As with most years, it’s a huge undertaking that requires a balance of vision and practical application, interwoven with care for the needs of all our stakeholders. I’m supported by a great team and we believe so strongly in what we are doing that we can almost taste it!

The fifth festival will be special for a few reasons, not least because this year it is being sponsored by Tourism and Events Queensland for the first time. This means my little festival has matured from a dream into a recognised event on the impressively diverse and dynamic calendar of events in Queensland. I’m so proud!

19 | ABOUTGOURMET

herbed ricotta pie RECIPE

Recipe provided by 4 Ingredients

Ingredients • 3 free range eggs • 1 tablespoon organic plain flour (extra for the tin) • 500g ricotta • 2 tablespoons of freshly chopped parsley

Method Preheat the oven to 180c. Lightly spray a 16cm cake tin with olive oil and then sprinkle some flour; rolling the tin and tapping the sides evenly to coat the whole surface. Dispose of the excess flour. Into a large bowl, crack and whisk the eggs (careful not to over beat, as too much air will make the pie sink). Add remaining ingredients, season with salt and pepper and mix until blended. Pour the mixture into the prepared tin, tap on the counter to make it level. Bake in the centre of the oven for 40 minutes or until the filling is just set and does not jiggle. Midway into baking, turn the pie so it browns evenly. Cool before slicing into wedges to serve. Serves 4.

So versatile and incredibly delicious.

Tip/hints and common sense: You can use any type of eggs or brand/type of plain flour.

We recommend organic/free range in this book but it is completely up to you, your budget, taste and personal preference. We do not pretend to be perfect or preach, common sense rules.

Herbs: You can use whatever type of herb you prefer, I have used basil and added sliced tomatoes, I have used coriander and zested lemons, it's completely up to you.

For presentation purposes and a little WOW factor, you can serve this incredibly simple but tasty dish with a beautiful crown of thinly sliced radish, cherry tomatoes and pretty edible flowers from a homegrown chive plant. A meal fit for a princess!

Add a little cheese if you want, go wild with flavours and ideas and excite your tastebuds!

Buy a signed copy of 4 Ingredients Cook 4 a Cure (normally RRP $24.99) for just $17.99 including FREE delivery within Australia. Go to www.4ingredients.com.au/product/4-ingredients-cook-4-cure $4 from each sale is donated direct to The National Breast Cancer Foundation Australia.

4 Ingredients Cook 4 a Cure is available from all Big W Stores Australia wide and direct from our website. Cook 4 a Cure is a stunning collaboration of over 60 recipes using just 4 ingredients or less, from author Kim McCosker.

20 | ABOUTGOURMET

CULTURE

e d i s n I 22

24

MUSIC

Meet the man behind the Blue Wiggle – Anthony Field

CULTURE LIVE

culture trail

Find out what’s on in your neck of the woods

+ MUCH MORE...

21 | ABOUTGOURMET

MUSIC

‘THE WIGGLES’ SIMON, EMMA, LACHIE AND ANTHONY

e u l B THE

WIGGLE WORDS NICOLE FUGE PHOTOS CONTRIBUTED

T

His name is Anthony Field, but you will be forgiven for knowing him as ‘the Blue Wiggle’.

And he’s responsible for penning those catchy Wiggles tunes, like Rock-a-bye Your Bear, you just can’t get out of your head – no matter how young or old you are!

he Wiggles have achieved phenomenal success worldwide since forming 23 years ago and have sold over 23 million videos/DVDs, 7 million CDs, been broadcast in over 140 countries and sold out countless live shows. As the creator of The Wiggles, Anthony Field produces the music for the group, writes and directs all their live shows. He took some time out from The Wiggles Rock n’ Roll Preschool tour to chat to Profile Magazine, ahead of their show at The Events Centre in Caloundra on Thursday, 18 June. profile: What was your background in music before joining The Wiggles? anthony: I was born in Sydney’s western suburbs in 1963 and am the youngest of seven children. Coming from a long line of musicians, I developed a passion for music at a young age and was taught the violin at school, and guitar from my brother John and by listening to Elvis and Rolling Stones records.

I then joined The Cockroaches with my brothers Paul and John, along with Jeff Fatt (original Purple Wiggle). We toured and performed around Australia recording four albums, and we were even awarded a

Gold and Platinum album! While in The Cockroaches, in 1988, my niece, Bernadette Field, died of Sudden Infant Death Syndrome (SIDS) and the group started to curtail its touring schedule. So I decided to return to university and complete my degree in Early Childhood Learning.

I really enjoyed studying early childhood music and given the success we had with The Cockroaches, I decided to record an album in the hope that at the very least, it would help me get a job as a preschool teacher!

I then began teaching at Sydney’s Temple Emanuel and also, the ABC signed a deal with The Wiggles to release the album. profile: Tell us about the song-writing process for The Wiggles, where does a lot of the inspiration come from? anthony: People say, “how do you make the music for children, how do you make it appropriate for children?” Well before we write a song, we always think about what’s in it for the child. Is it a singing song; a song they can sing along with? Is it a listening song? A song with a story in it? Is it a playing song; a song that encourages them to play?

Is it a dancing song; a song that encourages them, of course, to get up and have a dance? So we always think about these elements before we

22 | ABOUTGOURMET

3

MUSIC

1

2

1. ANTHONY ROCKING OUT ON STAGE, 2. THE WIGGLES PERFORMING TO THEIR ADORING FANS, 3. ANTHONY AND DOROTHY THE DINOSAUR ENTERTAIN THE CROWD

write a song for The Wiggles show and I think that’s why children are so engaged by The Wiggles music. profile: Can you recall any embarrassing stage moments? anthony: Maybe not embarrassing, but certainly the funniest moment.

Children will often come to the front of the stage to tell us something or ask us something. This is often a lovely or funny part of the show as children may want you to stop the show so they can tell you that ‘I’ve got a dog’, ‘I am three’, ‘My mum’s had a baby’, ‘I saw you on TV’, because preschool children are egocentric and to them, there is no other person you are performing or talking to, it’s just them. These kind of comments I hear almost every day, but there is one comment that I still remember from over a decade ago, I was performing in outback Australia and the hall we were performing in was not air conditioned and the temperature outside was 100 degrees! Our shows are very active anyway, so we were all drenched in sweat. A small child was pointing at me saying something and so in between songs I stopped the show and asked what he wanted to say. The little boy pointed at my sweaty self and said, ‘You’re melting!’ profile: What’s the best part about being a Wiggle? anthony: Being able to continue to make music and engage an audience is something that I have never and will never take for granted. I feel blessed to still be entertaining children after 23 years. Beyond that, everything else is a bonus. It’s been great to see so many different countries and of course to meet so many people. We often meet with children who have special needs and those who are seriously ill and it is a privilege to see the effect that music can have on children who are facing so many challenges. profile: What is your favourite song to perform? anthony: That changes every day! I still love singing Rock-a-bye Your Bear, 23 years after I wrote it. I guess that my favourite song at the moment is Rock and Roll Preschool as the children sing along and do the actions (as they do for most Wiggles songs) but this song also gets the grown-ups joining in!

profile: When Murray, Greg and Jeff retired, why did you decide to stay? anthony: Firstly, I love what I do. I can’t think of another thing I could do that would give me so much creative and personal pleasure than making music with The Wiggles. I am fitter than I’ve ever been in regards to my diet, exercise and in general. Emma, Lachy and Simon have given me a new lease of life, their enthusiasm gives me even more fuel in my tank! profile: What is it like performing with the three new members Emma, Simon and Lachy? anthony: It’s been wonderful! Of course, having the first female Wiggle in the group has been a source of great excitement for our audience and it had an instant reaction. Young children come to our shows dressed as Emma with bows in their hair. Lachy and Simon’s beautiful, theatrical voices combined with Emma’s voice have changed our sound. It’s still clearly The Wiggles but with an added dimension. Our TV series Ready, Steady, Wiggle! has been on air for the last 18 months and so for the majority of our audience, these are their Wiggles.

We’re continuing a wonderful tradition established over the last 23 years. Just as the best early childhood shows around the world like Sesame Street and Playschool, have had some cast changes, so have we. We hope The Wiggles music will continue for generations to come. profile: How have The Wiggles reinvented themselves? anthony: Coming from an early childhood background, what I learned at university in regards to children still applies to this day. I know that children learn best through play and so while we have a very real educational foundation to our songs and shows, the first thing in regards to anything we make is that it has to engage and entertain our audience. And while the platforms for our shows and the things we create have changed (when we first started our videos were on tape and our music on cassette) what we create has stayed true to our early childhood background. Of course we have a quicker and more direct ‘conversation’ with our audience through social media and our fan club, but the rest remains much the same.

23 | ABOUTGOURMET

CULTURE

AUSTRALIA DAY

THE MUSIC OF ANDRÉ RIEU SPECTACUL AR

Featuring internationally renowned Scot Robin, Buddy Holly in Concert is one of the most exciting shows to hit the Australian cabaret and theatre scene in years. The two-hour production will see Scot Robin perform more than 30 Buddy Holly hits including Rave On, Peggy Sue, and Oh Boy! Performing at Concert Hall, QPAC in Brisbane on 13 June.

Australia’s acclaimed international violinist Ian Cooper is joined by opera stars, prima ballerinas, Australian Pipe Band Champions and a famous piano maestro with the Blue Danube Orchestra to evoke the exuberance of André Rieu in concert. The Australian ACE award-winning show is coming to the Events Centre Caloundra on 14 June. Tickets from $65.

www.qpac.com.au

www.theeventscentre.com.au

PEACE TRAIN – THE CAT STEVENS STORY

BUDDY HOLLY IN CONCERT

Darren Coggan appears on 20 June in Caloundra for a national encore performance of his critically-acclaimed portrayal of one of the most inspiring and prolific singer/songwriters of our time, Cat Stevens. This night of music will take the audience on a journey to recreate such storytelling songs as Moonshadow and Father & Son. Tickets from $50 for concession.

Written and directed by playwright and Sydney Theatre Company satirist Jonathan Biggins, Australia Day returns in a new production.

The comedy celebrates what it means to be a true blue Aussie, from a satirical look at country town Coriole preparing for Australia Day. At The Events Centre in Caloundra on 27 June, 7.30pm. Full price tickets, $42.

www.theeventscentre.com.au

www.theeventscentre.com.au

AMAMOOR LODGE

DEAN RAY LIVE ON TOUR Australian alternative rock/blues singer Dean Ray will make a special appearance at Sol Bar in Maroochydore on 18 June. In 2014, Dean Ray was the runner-up on The X Factor and signed with Sony Music Australia, with his debut single reaching number five on the ARIA Singles Chart. He has since released his self-titled debut album. Tickets are $25 presale or $30 on the door. www.solbar.com.au

Amamoor Lodge Bed and Breakfast will host award-winning south-east Queensland artist Kelli (Mac) MacGregor on 3 to 4 June, as part of their Art at Amamoor Lodge 2015 program. Workshops run for one or two nights with three sessions. The workshop is an intimate course as Kelli guides you through her craft. Costs start at $260. Non-participating partners are also welcome. www.amamoorlodge.com.au

OPEN MIC NIGHT

ART OF SLEEPING Solbar will host Brisbane five-piece Art of Sleeping on 26 June. The band is known for their expansive arrangements and lyrics, and powerful soundtracks and now they are set for their biggest national tour, alongside Adelaide singer/songwriter Jesse Davidson and Melbourne dream-pop multiinstrumentalist Sunbeam Sound Machine. Tickets are $20 at the door.

Expect the unexpected as emerging artists and experienced cabaret performers hit the stage for Open Mic Night at the Cremorne Theatre, QPAC on 17 June. Hosted

by Queensland’s Queen of Cabaret Alison St Ledger, as part of the Cabaret @ the Cremorne season, the performers will step up to the mic and strut their stuff. If you’re interested in performing, you can register online at:

www.solbar.com.au

www.qpac.com.au 24 | ABOUTGOURMET

The Mary Valley Arts Link will launch the Mary Valley Art Festival in the heart of Mary Valley Country from 3 July to 5 July. The 2015 festival marks an incredible 15 years for the event, which provides opportunity for artists to showcase their talents and a chance to share in more than $5000 in prize money, and attracts entries from throughout south-east Queensland. Join artists, judges and art lovers at the gala opening night and the popular People’s Choice Award concludes the festival on Sunday. Entry to the exhibition starts from $3.

IMAGE CREDIT: HYUN-HEE LEE, 108 DEFILEMENTS, INK/PENCIL/SILK AND THREAD ON PAPER, 2013. ACQUIRED BY GRAFTON REGIONAL GALLERY

www.maryvalleyartfestival.com.au

Jacaranda Acquisitive Drawing Awards The Jacaranda Acquisitive Drawing Award (JADA) has been the means by which the Grafton Regional Gallery has gathered a unique and impressive collection of contemporary Australian drawing. The award was established in 1988 and is now a biennial event. The exhibition at University of the Sunshine Coast on 14 June to 4 July is of selected entries from the major show in Grafton held in 2014. The JADA provides artists who reside in Australia a unique opportunity to explore the complexity of drawing through Australia’s richest regional drawing award and is a Grafton Regional Gallery Touring Exhibition. www.usc.edu.au/art-gallery and www.graftongallery.nsw.gov.au

CULTURE trail

The Sunshine Coast has a rich cultural scene, follow the trail each month as we showcase the best of the arts, music and theatre.

Caloundra Arts and Crafts Fair Caloundra Arts Centre Association is holding their very popular Arts and Crafts Fair over the long weekend in June, from 6 June to 7 June. The fair will feature an incredible selection of handicrafts, including pottery, woodwork, original art and pastels to handmade lace, embroidery, jewellery and cards.

Come along and support your local community and purchase some genuine hand-made Australian products, with great gift ideas and delicious cake stalls offering lots of homemade goodies, jams and cakes. There will also be a plant stall, pre-loved books and magazines, raffles and craft demonstrations throughout the weekend. Their stunning gift gallery will be open during the fair as well. Entry is free. www.caloundraartsandcrafts.org.au

African Children’s Choir The African Children’s Choir brings its message of hope to the Sunshine Coast on 20 June in an evening of singing, drumming and dancing. The African Children’s Choir’s is comprised of orphaned and vulnerable children from the disadvantaged Kampala and Luwero areas of Uganda. The concert will be an exclusive double performance, featuring highly acclaimed dynamic looping artist Mr Percival as support act, with guest appearance by Cool Harmonies community choir. The African Children’s Choir vibrancy, music and dance have taken centre stage around the globe, capturing imaginations since the choir started touring North America and Europe 30 years ago to raise money for children’s education. In 2012 the choir sang the specially composed Sing for the Queen’s Jubilee, they have performed for American presidents, Nobel Prize winners, appeared on the stages of Carnegie Hall and the London Palladium as well as Matt Damon, Paul McCartney, Ellen De Generes and Bob Geldof. Tickets are $30 for adults and $20 for children. www.kwaya.org 25 | ABOUTGOURMET

CULTURE

Mary Valley Art Festival

L AST WORD

“I am at my HAPPIEST when … cooking for others.”

MATT GOLINSKI

I grew up in … on a small farm in Palmwoods.

The first thing I do when I wake up is … turn on the coffee machine. I’ve recently taken to doing laps at the pool every morning first thing, but I’ve got a feeling my enthusiasm may wane as it gets colder.

WORD PHOTOS CONTRIBUTED

Award-winning chef Matt Golinski is a passionate advocate for the high quality produce and purveyors of the area and was recently named Food and Culinary Tourism Ambassador for the Gympie region. Matt’s passion is evident in his cooking and recipe designs, which strongly focus on fresh, seasonal ingredients from the Sunshine Coast and Gympie regions. Last month, Matt appeared at the Noosa International Food and Wine Festival for the 11th time. Matt is an avid Slow Food movement participant and regularly mentors budding local chefs sharing his cooking philosophies and extensive experience.

Away from the stove, Matt is a healthy lifestyle devotee and an enthusiastic runner hoping to compete in the next Sunshine Coast Marathon.

I am at my happiest when … cooking for others. When I’m at my best I have the chance to become a part of people’s food memories forever and make them happy.

When I am not working I am … pottering around in the garden. I love planting things and watching them grow and change. I particularly like it if you can eventually eat them!

I wish I could … surf or skateboard. Unfortunately I don’t have enough balance or coordination to do anything that requires standing on a plank and moving forwards.

Most people don’t know that I … was the lead singer of a band called the First Offenders in the late ‘80s. We used to hire the Woombye Hall and put on concerts … I don’t think the Woombye Hall’s been the same since.

When I was growing up I wanted to be … a chef. Always a chef.

I couldn’t live without … exercise. I’ve become quite addicted to being active.

It keeps me mentally happy. I get pretty grumpy if I don’t get out and do some form of exercise each day.

My greatest achievement is … training young apprentice chefs and watching them go on to excel in what they do… Teaching them to cook is one thing, but teaching them to love what they do is the most valuable thing you can give them.

My most annoying habit is … leaving everything until the last minute. School assignments, menus, Q&As – I’ve always done it, and it annoys some people, but I like to think it’s because I do my best work under pressure.

26 | ABOUTGOURMET

Maroochydore | Buderim | Mooloolaba Mountain Creek | Sippy Downs