About Gourmet July 2015

starting afresh JOE & ANTHONY NATOLI GET BACK TO THEIR ROOTS WITH THEIR LATEST VENTURE

ASHLEIGH BAREHAM The MasterChef contestant spills the beans about her time on the reality cooking show

P lus

DELICIOUS RECIPES AND THE LATEST IN ARTS, MUSIC AND THEATRE

BrouGhT To You BY The coASTʼS LeADING LIFeSTYLe mAGAZINe www.profilemag.com.au

2

(07) 3217 3217

GOURMET

“For us, food and eating has always been about experience and family.”

JOE AND ANTHONY NATOLI

STARTING •AFRESH WORDS ALLI GRANT PHOTOS CHESTERTON SMITH PHOTOGRAPHY

M

Third generation greengrocers, former Maroochy Shire Council Mayor Joe Natoli and his brother Anthony have gone back to their roots with the recent launch of their new fresh food business at the Big Top Market Fresh. Alli Grant caught up with the Italian duo to learn more.

y name is Alli and I am vegetable obsessed! Always have been. We’d go to a restaurant and the waitress would look at me strangely when, at the ripe old age of four, I’d order a plate of vegetables. Broccoli, Brussels sprouts, squash – I’d eat it all, and still do. Yum! But vegies today are not what they used to be. Nope. Especially if you buy them from a supermarket. Rich, lush, wholesome flavours have been genetically modified out of many of the fresh foods we eat to make way for longer shelf-lives and visually perfect vegetables. A tasty tomato is a distant memory. Sigh.

Unless, of course, you buy your fresh produce from a market or traditional greengrocer, someone who handpicks their goods, understands the importance of flavour over longevity and perfection, truly gets the seasonality of produce, and is passionate about what we put into our mouths (and stomachs).

Enter Maroochydore’s latest fresh food offering – The Two Bros

Specialising in Fresh – owned and operated by former Maroochy Shire Council Mayor Joe Natoli and his brother, Anthony.

These brothers live and breathe fresh produce. Seriously. Third generation greengrocers, it’s in their DNA. I’d go so far as to say that you’d find tomato juice running through their veins instead of blood!

“Our grandfather’s first job in Australia when he arrived from Italy was in a Sydney fruit and vegetable store, and he went on to own his own shops. Some of my earliest memories are helping out in Dad’s shop, carrying the 20kg bags of potatoes,” Joe recalls.

But The Two Bros, which recently opened at the renovated Big Top Market Fresh, isn’t your average fruit and vegie store. It’s a buffet of tasty morsels for true blue foodies who appreciate quality and share the brothers’ passion for all things food.

Freshly baked pies, award-winning gelato, imported deli goods, readymade meals, Italian bakery goods, and the freshest of seafood sit happily alongside the handpicked produce. Wherever possible, the

GOURMET

brothers buy local – the figs come from Maroochydore, the strawberries from Chevallum, and they only sell (and use) Maleny Dairy’s products.

This is the sixth fruit and vegie store the Natoli family has owned on the Sunshine Coast, and it’s certainly the most innovative. You only have to ask Joe about the state-of-the-art fresh seafood cabinet and you can see his eyes light up. This is a labour of love, that’s for sure.

“Our philosophy, our driving ethos, is to provide the most amazing quality to our customers. It’s important to respect the food. Flavour is so important. It’s all about respecting the food,” Joe explains, with passion.

I ask Anthony to tell me why tomatoes no longer taste like tomatoes (when bought from one of the big supermarkets). He explains that, “it’s because they have developed tomatoes to last longer and to look better. They don’t eat like they used to – the process has interfered with the flavour. They pick them green and gas them to ensure a long shelf-life”.

No more supermarket-bought tomatoes for this little black duck!

Anthony, who has worked in fruit and veg since the ’80s, will head up the fresh produce section, and he’s certainly the man for the job. We could have talked for hours about the importance of rotating stock, of discipline when it comes to perishable goods, of the seasonality of fruits ... this man knows his stuff!

So was it always the plan to jump back into the family business post politics? “No it wasn’t the plan at all! It just happened,” Joe explains.

“We were approached about the new markets ... to see if we knew anyone who would be interested. I asked Anthony and he said he’d only do it if I did it too! But we knew that we couldn’t just open another fruit and vegetable shop. They just don’t survive in centres with the big supermarkets. We had to do something different.”

Different it is! Joe, who has the role of CEO of the business, invested a lot of time and money researching the industry – travelling to Sydney, Melbourne, the Gold Coast and Brisbane to check out concepts and refine The Two Bros offering. “As the oldest brother, I was always the

manager of our businesses and the main buyer at the markets. It’s a role I naturally take on, but everyone is doing their part,” he explains.

“We have spent 2000 hours researching trends in the industry, the location, the transient nature of the Coast, the competitors, and finding the very best products on the market .... we knew just another fruit and vegie shop in a food court wouldn’t work,” Joe says. “A mixed business was the only way forward for us.”

The Two Bros Specialising in Fresh is all about adding value to the customer. “We won’t charge you any more to cook your fresh fish or to cut your melon. And we will give you the opportunity to sample our fresh fruits. We’re going back to those old-fashioned ways – it’s about building trust with our customers,” adds Joe. “You will always get the right answer from us. We will help you to pick a ripe rockmelon ... our customers can expect to get expert advice, no matter what their question,” Anthony says (adding a much-needed tutorial for this novice on how to pick a ripe honeydew melon).

The three of us are soon lost in tales of Italian meals and family traditions, as the brothers recall trips made “back home” to Salina, an island in the Aeolian Islands north of Sicily.

“For us, food and eating has always been about experience and family. I remember going back to Italy with my wife Rosanna 20 years ago ... my family took us up into the mountains to a feast of traditional foods ... baby goat in the most amazing sauce cooked in big old woodfired ovens. It was so delicious even though it was really peasant food. It left such an impression,” says Joe. And this is exactly what the Natoli brothers want to achieve with The Two Bros. They want to leave an impression, to pass on their passion, and to teach, just as they have been taught.

As the old saying goes, find something you love doing and you won’t work another day in your life. Well, the Natoli brothers seem to have done just that. The pair exudes passion for what they do and pride in their new venture. It’s not just another business for Anthony and Joe. It’s personal. It’s part of who they are. It’s in their blood.

“We will give you the opportunity to sample our fresh fruits. We’re going back to those old-fashioned ways – it’s about building trust with our customers.”

4 | ABOUTGOURMET

Annie Brandes writes: When I have visitors I like to take them out for a meal, but often end up at the same places. I‘d love to see a dining guide and rev iews of some of the va st amount eateries we have on the Coast i.e bowls, RSL an d surf clubs, Thai, Indian, ve getarian, top cafes etc .

Helen O’Leary writes: r magazine, which I picked I have just started reading you e it! I would love to see more up at Curves Beerwah. I lov cerning local restaurants. We reviews and information con ! ere different to go for dinner are always looking for somewh k! wor at Thank you and keep up the gre

To find out how to reach our readership of up to 100,000 per month call 5451 0669

PROFILE

“The ultimate success for me is ga finding happiness. I love havin other smile on my face and making y own people happy even if it’s at m out expense. Being successful is ab ve sharing joy but I think you ha to get to a certain point within ’s yourself before you realise that what you want to do.”

K ar EN PODsi aDLY

1

2

3

4

1.

2.

3.

4.

5 6.

7.

6

SUE FROST SIOBHAN ABLETT CATHERINE JOY VANILLA BEAN PANNA COTTA MICHELLE EVANS KAREN PODSIADLY CANNELLONI DELLA CASA

7

6 | ABOUTGOURMET

5

ALL’ ANTICA Buddina

WHAT DOES IT MEAN TO YOU? WORDS INGRID NELSON PHOTOS REBECCA SMITH VENUE ALL’ ANTICA

Whether it’s being at the helm of a large corporation or being a stay-at-home mum, success means different things to different people. Ingrid Nelson sits down with a bunch of local ladies to hear their thoughts on what defines success for them ... what she discovered might just surprise you!

T

he dictionary defines success as the accomplishment of an aim or purpose. But the question is how exactly do you define it? For some it could be the number of zeros on the end of their bank balance, the title on their business card or the car they drive, for others it might be the number of stamps on their passport or finding the courage to achieve something they never thought possible. For some it could simply mean finding the confidence to attend a networking event. We are all so different, and what drives and motivates us varies wildly depending on many factors including our upbringing, ideals, goals, outlook and personality.

I recently had the pleasure of sitting down with a bunch of talented ladies to find out what they define as success. What I discovered was a common thread among their answers and it didn’t involve money, designer clothes or a luxurious home, but something much less tangible. Confidence, happiness and contentment were three words that each of the ladies used to describe what made them consider someone to be successful, as each of them candidly opened up about their own experiences and journeys towards their own success story.

Joining me for the delicious lunch at All’ Antica, Buddina was Michelle Evans of 4 Ingredients, Catherine Joy life coach and owner of Lined With Silver, Sue Frost, creator of Inspire Connecting Communities, Karen Podsiadly, lead creative with What The Fox Creative and Siobhan Ablett, business development officer with TAFE East Coast. profile: What external signs indicate a woman’s success to you? sue: Confidence within themselves. The more successful you become, the more confidence you portray because you know who you are and you are comfortable in your own skin. michelle: I go on body language and if someone is kind and their language is kind. You can be confident but when you’re kind you just give off a feeling of success. Successful people can’t wait to talk about their staff, or their friends before they talk about themselves.

catherine: Sometimes when my kids say someone is driving an awesome car I remind them that we don’t know how much money they owe on that car. I own my Toyota Corolla and I’m happy with that. It has a six stacker CD and Bluetooth, that’s up there for me!

In terms of the outward signs, I’ve learned they can often lie. I thought a lot of marriages of friends of ours were perfect until a lot of them dissolved. karen: The ultimate success for me is finding happiness. I love having a smile on my face and making other people happy even if it’s at my own expense. Being successful is about sharing joy but I think you have to get to a certain point within yourself before you realise that’s what you want to do. I used to waste time over envy. Before I bought my first house I was envious of others who owned a house. Now I realise that none of that matters at all. I have a big dent in my car that needs fixing but then I thought that’s $500 I can use to have fun with the kids. profile: Is confidence something that comes with age? sue: I do think it can be but then there are a lot of women my age who don’t have that confidence. I think it’s about stepping out of your comfort zone. The first Profile event I went to seven years ago, I was so nervous I wasn’t going to go. I knew I would feel inadequate.

I walked in and out a few times actually. Then a successful business woman chatted with me for a good part of the evening and I felt so much better. I met that woman a year later and she told me she felt the same because the lady who did the expo talked to her. I believe a lot of women go through these experiences and feel just like I did, looking to fit in and talk to someone. karen: But then on the other hand you meet such amazing young people who are so wise and confident too. profile: On that note, what do you think about ‘fake it until you make it’? siobhan: I think sometimes it works for people. If you have that self

7 | ABOUTGOURMET

L ADIES AT LUNCH

ss e c c u S

L ADIES AT LUNCH

belief and you keep it in perspective and in an environment that is not going to affect anyone else, that’s fine. Faking it until you make it can sometimes give you the confidence you need. karen: I think sometimes you have to fake it until you make it, especially when you are starting out in your career. sue: I’ve learned there are a lot of people who are great at self promoting but they don’t have anything to back it up, there’s no substance to it. karen: That’s called acting! michelle: You find that out pretty quickly though. profile: What are your thoughts on the word authentic and its link to success? siobhan: Personally I don’t think you can beat honesty and authenticity and both are quite related. I think only when you are honest can you be successful. catherine: Authenticity and connection go together and it’s a high measure of success. I don’t think I’ve arrived at success yet, I’m still learning. I do think it’s important to be authentic and it’s made a big difference to the friendships I have made. I am a ‘what you see is what you get’ kind of person. By being open about things such as my infertility and adoption process and my marriage breakup, I received the support I needed. karen: I think once you think you are successful, you are not anymore. It’s a journey, you are always supposed to be learning. profile: What has helped you in your journey towards success? karen: Just recently I have come across this book called Finding your Life’s Purpose by Dan McMillan, based on numerology. I have found it to be so true and it has made a massive impact on my life. It’s really powerful. I have been through a few things in the last year and I have discovered a lot about myself. I have had an exciting new shift and have some new goals and have found a lot of momentum in my career. It’s a really exciting time in my life. catherine: The biggest help has been the support and encouragement given by family and friends. I also think I’ve really benefitted from seeking help when I’ve needed it too. There’s no shame in turning to a mentor or a psychologist or a coach to help you overcome certain obstacles. siobhan: I would say hard work and never be afraid of taking opportunities. Also believing you can achieve what you set out to do (whatever that may be). sue: People encouraging me to step outside of my comfort zone, doing what made a difference even when it felt uncomfortable. profile: What do you consider your biggest success in life so far? catherine: It sounds clichéd but I have really great kids. They’re loving, kind, self-motivated and are pretty confident in themselves. I like to think I’ve had a bit to do with that. karen: I don’t know about success, but I have enjoyed winning a few design awards … oh, and winning first place in the poster design competition at the RNA Show back in 1988 when I was 10.

In typical designer style, I procrastinated until the last minute and illustrated my poster the night before the entries were due, and had to stay up late to finish! I guess looking back, that was probably a turning point for me to end up where I am now. siobhan: My three beautiful daughters, they are happy and healthy people. Career-wise, over the last 10 years, being involved in industry which cares for people and their wellbeing. sue: I would have to say building a team that is as dedicated as I am.

To build any type of organisation is impossible without a team and even more so when you depend on volunteers, as we do.

PORK BELLY ENTREE

i

ALL’ ANTICA, BUDDINA

With the winter months upon us, there is no better time to indulge in those delicious comfort foods we all turn to when the temperature drops and you can’t go past the wholesome flavours of traditional Italian fare. There is nothing quite as satisfying as a dish of creamy pasta with fresh crusty bread to warm you up, yum!

All’ Antica Italian Restaurant at Kawana has been serving up rustic Italian cuisine in a welcoming laid back environment since first opening its doors in 1990. I’m not surprised to hear the name of the family-friendly restaurant means “old fashioned way”. Owners Helen and Shane (who is also the chef) are passionate about delivering a menu that is fresh and simple – home-style cuisine that lacks the pretension and confusion of some modern dishes.

The current menu is a blend of regional dishes from all over Italy. Using only the freshest seasonal local produce, there is always a daily blackboard special to tempt your tastebuds.

We received a very warm welcome on the day of our recent visit. Shane and Helen had prepared a delicious threecourse lunch especially for the Profile lunching ladies.

We kicked things off with the Pane di Aglio garlic and chive sourdough, the housemade bread with chive and garlic butter infused with extra virgin olive oil was the perfect start to our meals.

For entree we were treated to succulent pork belly. Cooked to perfection, it was tender and flavoursome.

Next was the Cannelloni Della Casa spinach ricotta cannelloni, the homemade filled pasta tubes with spinach and ricotta, oven baked in a rich Napolitano sauce with marinated eggplant, was to die for.

Finishing things off was the vanilla bean panna cotta, traditional cold-set vanilla custard with mixed berry compote and strawberry gelato … absolutely melt-in-your mouth delicious!

Amazing food, inviting atmosphere and friendly service …

Looks like Shane and Helen have all the right ingredients for success. Belissimo!

All’ Antica 115A Point Cartwright Dr, Buddina QLD 4575

8 | ABOUTGOURMET

RECIPE

Sultana stuffed chicken Recipe provided by 4 Ingredients

Serves 2

4 BONELESS, SKINLESS CHICKEN BREASTS 4 SLICES ALLERGY-FREE PROSCIUTTO 1/3 CUP SULTANA PASTE 8 ASPARAGUS SPEARS

Sultana paste

1 CUP SULTANAS

Preheat oven to 180C. Carefully butterfly each chicken breast by cutting a slit down each breast and slicing almost through so it can be folded out. Lay a thin layer of prosciutto onto each. Spread with sultana paste then asparagus spears, season with salt and cracked pepper to your taste. Roll up and lay seam side down in a baking tray, roast in the centre of the oven until chicken is cooked through, approximately 30 minutes. Remove from the oven to a serving platter.

Let stand for five minutes, slice then serve.

In a blender, place the sultanas and blend to make a thick, sweet paste.

r Profile special offe $73 value for just $39.99 Limited edition 4 Ingredients Wellness Pack * 4 Ingredients Gluten Free Lactose Free * 4 Ingredients Diabetes * 4 Ingredients Allergies Each title has been endorsed by a governing body; Coeliac Australia, Diabetes Australia, Allergies NZ and Allergies & Anaphylaxis Australia.

To redeem simply call the 4 Ingredients office on 5341 8282 OR go to: www.4ingredients.com.au/bundle/4i-wellness-trilogy-free-delivery

9 | ABOUTGOURMET

GOURMET

dessert

QUEEN

WORDS NICOLE FUGE PHOTOS CHESTERTON SMITH PHOTOGRAPHY AND CONTRIBUTED

Ashleigh Bareham has come a long way from spruiking her rich chocolate brownies at local market stalls – now she’s feeling quite at home in the MasterChef kitchen, brandishing previously foreign utensils and going head-to-head with renowned chefs.

A

perfectly-poached pear glistens in the MasterChef studio lights as Ashleigh Bareham wheels her signature dish towards the three judges, who are already licking their lips.

Gary Mehigan, George Calombaris and Matt Preston have their poker faces on as they glide a spoon through the coffeepoached flesh of the pear and side of mascarpone ice-cream.

“It was absolutely terrifying cooking for the judges for the first time, it was exciting but I’d just got over my nerves of cooking and the cook was finished and then I had to take it into the judges and it was terrifying all over again,” Ashleigh shares.

“It was a weird experience but it was amazing.”

Since Ashleigh’s introduction to the cooking show, she has been one of the judges’ favourites, her dishes regularly ranking in the top of the pack.

ASHLEIGH BAREHAM ON THE SET OF MASTERCHEF

“I watched MasterChef last year and thought it looked like SO MUCH FUN and maybe I could do it. So when the time came and the applications were out I decided to put one in not thinking anything would come of it and I got the call back.”

But she truly proved she was a contender when she won the opportunity to compete in the first immunity challenge of the season, against Brisbane chef Ben Williamson. Mentored by Shannon Bennett, Ashleigh concocted a mouth-watering curry, but was pipped at the post.

While Ashleigh, aged 23, has impressed on all fronts, she has a sweet spot for desserts and a penchant for baking.

“Growing up, Mum was always baking cakes with us, so I was always helping when I was little,” she says.

“Both of my grandmothers loved to bake, so we would go over to their houses, I spent a lot of time with them growing up, I would always bake delicious desserts and things, so that’s where it started.”

Ashleigh, who grew up in England and moved to the Sunshine Coast when she was 14, says her mum always cooked meals for

GOURMET

“Both of my grandmothers loved to bake, so we would go over to their houses, I spent a lot of time with them growing up, I would always bake delicious desserts and things, so that’s where it started.”

Favourite dish to cook?

“It

changes all the time because I like to try new things, once I’ve made something once I don’t usually make it again, it’s onto something new and diff erent, but chocolate, I always like to cook with chocolate, tha t’s my favourite!”

the family from scratch, which further fuelled her passion for food – but it always came back to the sweet stuff.

“We always used to bake all sorts of cakes, chocolate is a favourite, so any chocolate cake,” she says with a wicked smile.

“Another family favourite is apple crumble, we used to have that every single Sunday after roast dinner and both of my grandparents used to cook that as well.”

In 2013, Ashleigh graduated from the University of the Sunshine Coast with a degree in social work, but her love of cooking continued to come to the fore.

“It really started to develop when I was at uni doing social work and it was pretty stressful,” she says.

“I did lots of field placements and that’s quite hard, so I used to do a lot of cooking in my downtime as a way to de-stress. That was where it started to develop more and I became more interested in trying out lots of new and different recipes.”

And so Ashleigh began to feed her food dream by starting a brownie stall at the Big Pineapple, Fishermans Road and Eumundi markets – but it wasn’t quite enough.

“I really loved that but wanted something a bit more than just selling brownies,” she says.

“I watched MasterChef last year and thought it looked like so much fun and maybe I could do it. So when the time came and the applications were out I decided to put one in not thinking anything

would come of it and I got the call back.”

Not only has MasterChef taught Ashleigh invaluable culinary skills, it has also introduced her to some of the biggest names in the business – namely Maggie Beer and Marco Pierre White.

“Having Marco there was a highlight, I was terrified of him when he first came, but he was so lovely to us and so inspirational and talking about dreams all the time, so he was great to have in the kitchen,” she says.

“And Maggie Beer, she’s just as lovely as she seems … it’s so surreal, every time I walk into the kitchen I’m like, is this really happening, it never felt like it was real when we were doing all the challenges and meeting these amazing people, I don’t think it really kicked in.

“It’s such an honour for us to meet those people because there are so many who look up to them and will never meet them and we got to cook for and feed them.”

MasterChef has given Ashleigh the confidence to pursue her food dream of opening a dessert bar with her mum Trudi and younger sister Georgia.

“Whether I take the title of MasterChef or not, that’s my ultimate goal, when that will happen, I don’t know,” she says. “I’ll look at getting some work experience and building up those skills before I start taking on something too big on my own.”

MasterChef airs 7.30pm Sunday to Thursday on TEN

11 | ABOUTGOURMET

TASTE

N I G Z E E U SQ

JOHN ROBINSON

GOODNESS OUT OF

LIFE

WORDS NICOLE FUGE PHOTOS REBECCA SMITH

John Robinson slides chunks of pineapple, ginger, yellow capsicum, lime, lemon and swede into the juicer and catches the golden liquid in a glass jar. John is one of many people jumping on the juice-cleanse wagon in a bid to achieve a healthier lifestyle, while shedding a few unwanted kilos.

S

itting back on the couch and watching various documentaries about people putting their bodies to the test for 30 days, you know, those flicks like Fat, Sick and Nearly Dead, Hungry for Change, Overfed and Undernourished, SuperJuice Me! and most recently That Sugar Film – John Robinson was engrossed and inspired.

He was also motivated by his girlfriend Katie, who had lost over 30 kilos in the past two years, with the help of juicing. And so John began the Free the Juicers campaign, a non profit community initiative created to inspire and encourage 10,000 Australian families to add a green smoothie or green juice each day as a simple boost to nutrition and wellbeing.

“I love watching documentaries about trying something for 30 days. They're like that McDonald’s movie Supersize Me, except they focus on how much better you can feel after juicing for 30 days, instead of how awful you feel eating fast food for 30 days,” says John.

“I got to wondering how good might it feel to not only cut out fast food and processed junk, but to also take my diet to the next level and add in loads of vitamins and nutrients from fruits and vegies at the same time.”

John set about trialing this theory and went on a juicing cleanse for seven days and says instead of being hungry all week, he felt better.

“I felt lighter, leaner, vibrant and energetic – even mentally clearer – which was an especially cool feeling. I really got the benefit of not only cutting out the bad stuff, but adding in loads of good stuff at the same time.”

Keen to up the ante, John is embarking on a 30day juice cleanse and encourages others to do the same. The Free the Juicers campaign has also since gone above and beyond simply skolling a few more glasses of juice a day, John is creating a crowdfunding campaign to raise money to bulk-buy brand new juicers to give away.

“We ultimately aim to give away 10,000 free juicers – to impact 10,000 families who want to try juicing but may not have access to a juicer,” says John.

As a community-based project, John says they are looking for everyday leaders within the community to get involved.

“The more people who join our movement, the easier it will be to achieve our goal of impacting 10,000 lives through juicing,” he says.

“It’s not easy for one person to source and give away 10,000 juicers – but it’s pretty simple for 10,000 people to source and give away just one juicer each. And the end result is exactly the same.”

“I felt lighter, leaner, vibrant and energetic – even mentally clearer…”

12 | ABOUTGOURMET

to the Adelaide hills WORDS STEVE STREET CSW (CERTIFIED SPECIALIST OF WINE USA)

One of Australia’s finest cool climate regions with a series of wine and food trails that can match some of the world’s greatest, is less than a 30 minutes’ drive from Adelaide Airport – The Adelaide Hills.

S

panning a relatively short distance of 100 kilometres starting slightly east of McLaren Vale in the south to the Barossa’s gateway village of Williamstown in the north. The Adelaide Hills have variable elevation levels ranging from 400 metres around the central areas of Bridgewater and Stirling to the adjacent Mount Lofty Ranges highest point of 727 metres.

The region is classified as a unique continentalMediterranean climate which reflects cooler wet winters and hotter dry summers. Warmer continental growing climates can produce some outstanding and unique qualities in the characteristics of fruit ripeness as a result of a cooler growing season, finishing off in the warmer months where the vines can be stressed somewhat due to lower water table levels by the end of the growing season. Some of the classic characteristics of a cooler climate region in white wine are notes of floral citrus and grassiness, early picked stone fruits and a touch leaner regarding mouthfeel. Meanwhile a lot of cool ripened reds tend to

A BAROSSA VINEYARD

show lighter notes of blueberry and raspberries with hints of white pepper and lean toward the more mid-weighted style on the palate.

Some of the varieties that the Adelaide Hills winemakers are currently focussing on and resulting in high quality wines include Sauvignon Blanc, Chardonnay, Shiraz, and small handful of unique European varieties including Fiano, Gruner Veltliner, Nero D’avola, Sagrantino and Aglianico. Interestingly, the most widely planted grape in region is the dark skinned grape Pinot Noir. However most of the Pinot picked, tends not to make the bottle as a red wine but is used together with Chardonnay to produce some of the highest quality sparkling wines in the country.

The region boasts over 60 cellar doors that are open for most of the year including prestigious names such as Petaluma and Shaw & Smith.

For those interested in the smaller batch, family operated wineries, Ngeringa, Hahndorf Hill and Bird in Hand may be an option.

There’s a fantastic array of little townships that are scattered through the region that make wonderful use with some of South Australia’s finest produce. Without a doubt a visit to the region cannot exclude a wander down the main street of Hahndorf for its great cafes, cheese merchants and the long established German Arms Hotel.

Check in at www.thewinewall.org for the next Wine Discovery Workshop on the Sunshine Coast with Steve Street.

“The region is classified as a unique continentalMediterranean climate which reflects cooler wet winters and hotter dry summers.”

TOP DROP

A WINDOW

All’ Antica With winter well and truly here, 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

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

Caloundra Surf Club Mets on Kings The Caloundra Surf Club has revived the heritage listed Pavilion Kiosk located right on Kings Beach. Open from 6am every day, it’s the perfect spot for people who enjoy hand-crafted coffee, a quality selection of loose leaf teas, fresh juices and delicious homestyle food. With an undeniable nostalgic beachside charm the Pavilion offers mouth-watering beef burgers, free-range bacon and egg rolls, and fresh or toasted sandwiches and wraps. Pop in for a meal or enjoy something from the selection of sweet treats. With plenty of warm indoor seating, this cosy café (opposite the salt water pool) will have you coming back for more.

1 Spender Lane, Kings Beach Phone: 5491 8418 Facebook/caloundraSurfClub

Win! Free your body with the CarryMaster!

This clever new Australian invention will help you take a load off when you shop. If you like to walk to your local market or supermarket, but don’t want to lug all of your groceries home, the CarryMaster does the carrying for you. It even allows you to spread your shopping over four bags so your items don’t get squashed. If you prefer to drive to the shops you can use your CarryMaster to get your shopping from the boot of your car to the kitchen bench in one go. It’s great for those living in high rise apartments. Available from carrymaster.com.au for $250. Includes GST and delivery anywhere in Australia.

For your chance to win enter online at: www.profilemagazinesunshinecoast.com/win

14 | ABOUTGOURMET

For gluten-free, delicious food, pop into the two Gluten Free For Me stores on the Sunshine Coast. The talented cooks whip up healthy treats including pumpkin pie with coconut cream (dairy-free, grain-free, refined sugar-free and paleo), vegan and paleo chocolate peppermint slice, salted caramel, peanut and chocolate tarts, to more savoury options such as beetroot, feta and chickpea salad, zucchini noodle caprese salad and homemade raisin toast. All of the food and the coffee are served fresh with fantastic customer service.

Gluten Free For Me has created an environment within the cafe to cater for everyone, inviting any coeliac to choose anything from the menu without having to worry about the ingredients – while those who aren’t gluten-free will love the mouth-watering selection. Gluten Free For Me is located under The Sebel, Aerodrome Road, and their newly opened store in Kawana Shoppingworld.

Shop 11/20 Aerodrome Road, Maroochydore Phone: 5443 4343

Alfresco Pizzeria and Wine Bar Maroochydore’s rapidly growing CBD has welcomed a new Italian restaurant to the fold, with Alfresco Pizzeria and Wine Bar having officially opened its doors at Emporio Place. The venue offers a range of craft beers, cocktails and wines to complement the traditional and modern Italian dishes on offer.

Alfresco Pizzeria and Wine Bar serves a huge range of pizzas, pastas, risottos and mains. The restaurant staff have already received some great comments about all of the food, with the tandoori chicken pizza emerging as the crowd favourite so far. The restaurant offers beautiful waterfront dining in a central location.

701 Emporio Place, Maroochy Boulevard Phone: 0451 829 750 www.alfrescopizzeriaandwinebar.com.au

Milk & Beans Cafe If you like your coffee with a dash of social conscience, then Milk and Beans is the place for you. Twenty cents from every cup sold goes to support homeless youth, struggling families and others in need within the community. While the food is simple, tasty fare, the hero of this specialty coffee house is obviously the coffee! Special attention has been given to producing a brew for the connoisseur, combining master-roasted Wolff Roasters beans with premium quality Maleny Dairies milk.

Hot chocolate, chai tea, organic leaf teas and cold drip coffees are also on offer. With the aim of fostering a sense of community, the cafe décor is an eclectic mix of modern industrial, warm timber and comfy lounges that work well to create a cosy, relaxing space for connecting with others. Like a good coffee, Milk and Beans is something to be savoured and experienced!

22/156-158 Alexandra Pde, Alexandra Headland Phone: 5443 5054 www.milkandbeans.com.au

15 | ABOUTGOURMET

GOURMET

Gluten Free For Me

CHEF PROFILE

TOP HAT Terry Quirke WORDS NICOLE FUGE PHOTOS CHESTERTON SMITH PHOTOGRAPHY

TERRY QUIRKE BELLA VENEZIA AND BV PIZZERIA AND WINE BAR IN KAWANA

Having started his apprenticeship at the age of 15, Terry Quirke has spent almost half of his life in the kitchen – and he loves it just as much as the day he first donned his chef ’s whites. But his respect for food started long before that and his first taste of the industry had a rich, tomato flavour to it.

“F

rom the age of six I was taught how to make bolognese sauce.” The aroma wafting from the kitchen triggers fond memories for Terry Quirke, of time spent with his mum in the kitchen when he was a child.

Terry was blessed with a natural cooking ability, but that’s not to say he hasn’t worked hard to be in the position of executive chef at Bella Venezia in Mooloolaba.

“I finished school at the age of 15 and started my apprenticeship straight away,” he says. “I was the youngest qualified chef in southeast Queensland at the time, qualifying at 18-years-old.”

And Terry was only gaining momentum, being appointed in his first head chef job the day he qualified. Since then he has followed lucrative job opportunities, travelling around Queensland, including throughout the Whitsundays, perfecting a range of cuisines along the way.

“I’ve worked in an award-winning seafood restaurant, we won best restaurant in Australia two years in a row (Fish Divine in Airlie Beach, Mackay and Cairns). I also worked on Hamilton Island at a five-star resort,” he says “Then I came to the Sunshine Coast fourand-a-half years ago and I’ve settled in here.”

A year ago, Terry was snapped up by the owners of Bella Venezia and BV Pizzeria and Wine Bar in Kawana, taking on the role of senior sous chef at the Kawana restaurant and later being promoted to executive chef on New Year’s night.

Having learnt modern and classical French and modern Australian cuisines early in his career, later adding Italian to his repertoire, Terry is now culminating his influences to modernise classical Italian dishes.

“We make our own fresh pasta here, so that’s always enjoyable, especially when you get the end product, if you make your own fresh pasta or gnocchi it’s very rewarding when you finish your hard work,” he says.

“Whenever we’re working, especially doing different specials, we always get to play and we are looking at a lot of more experimentation and developing the food business a lot more.

“I’m very passionate about food, I get enjoyment from people being impressed by what we do, it’s always good when people are happy and it makes it all worthwhile.”

16 | ABOUTGOURMET

Woolworths Big Top Market Fresh supports local producers within the Sunshine Coast region

FULLY REFURBISHED &

NOW OPEN

full line supermarket plus specialty stores open 7 days

FARMERS Markets

Indulge yourself

Market Days 8AM-3PM

12PM-8PM 8AM -3PM

17 | ABOUTGOURMET

Buy fresh buy local

bigtopmarketfresh.com.au 12-20 Ocean Street, Maroochydore 07 5443 4299 info@bigtopmarketfresh.com.au

Find us

0499 012 226 5451 0718

BIG TOP MARKET FRESH

Casual and permanent stalls available

12-20 Ocean Street, Maroochydore

bigtopmarkets@bigpond.com

Live entertainment and Cooking Demos

CULTURE inside 20 23

music

Caitlyn Shadbolt: me and my guitar

art

Master pastellist Tricia Taylor makes waves

culture trail

+ much more...

19 | ABOUTGOURMET

MUSIC

CAITLYN SHADBOLT ME AND MY GUITAR

WORDS ANNA RAWLINGS PHOTOS CONTRIBUTED

She charmed the hearts of Australians appearing on reality tv show X Factor in 2014, with her chosen genre of music as raw, real and grassroots as Caitlyn Shadbolt is herself. And, with a new EP in the works, she could just be Australia’s answer to Taylor Swift.

“W

oahhh feels good just letting go, Woahhh roll it down, let the wind blow, Throwing maps out the window.”

This melodic verse in Caitlyn Shadbolt’s new single, Maps out the Window, is a lyrical journey that on reflection shows just how far the country pocket rocket singer has come since she was catapulted into the nation’s attention through reality television show X Factor.

In 2014, the Gympie girl’s first clear note of her audition song, country classic Life is a Highway, caught the attention of the panel of superstar judges and captured the hearts of the studio, and later the Australian audience.

“I really wanted a country song that everyone would know and was really fun … and would show off my personality so I went with that,” she shares, chatting from her regional home in Gympie.

True to her words, Caitlyn’s career took off in the right direction, and she’s en route to the golden horizon of opportunity and beyond.

After being selected in the ‘Girls’ category under the mentorship of Ronan Keating, 19-year-old Caitlyn reached top five status, travelling to New York and meeting celebrity guest judges, and taking to the

competitive stage with her energetic, angelic, country-meets-pop princess vocal talents – iconically performing one ballad in a glamorous gown paired with country boots.

After her time on the show, Caitlyn was welcomed back by a homecoming party of thousands of fans in Gympie, before touring with the likes of country music icon Lee Kernaghan, fellow X Factor alumni Taylor Henderson from the 2013 season, performing at various clubs, festivals and pubs, and has just been announced as ambassador for the Gympie Music Muster. “It’s an honour to be announced as an ambassador, and be part of the calibre of artists representing Gympie,” says Caitlyn happily.

Life is now filled with glam photoshoots, ambassador appearances and busy rehearsals, but during our phone interview, Caitlyn’s laughter and distinctive Australian twang is a reminder of her down-to-earth upbringing in Gympie with her parents and brother. She still lives on her family’s five-acre property, with an array of animals and the usual farm collateral of quad and motorbikes and sunburnt paddocks.

From an early age, Caitlyn was very musically talented, singing, and picking up a guitar for the first time at 11-years-old, and joining her first band at 12.

20 | ABOUTGOURMET

MUSIC

“I think the genre [of country] is really HONEST and TRUE and it’s also a part of life, so I will keep being COUNTRY.”

“Playing the guitar got me really passionate about music. It was just me and my guitar for quite a few years,” she remembers.

After being an avid watcher of the singing talent show, Caitlyn finally took the step towards making her love of music a serious pursuit and applied for her entry.

“I’ve always considered it but I never thought I would have the success I did have. It’s been great, I’m just so grateful for the experience and the support Australia has given me,” she says warmly.

“The first audition was scary! I remember I was backstage with my mum and she reckoned I was like a pregnant cat because I couldn’t sit still, I kept prancing around the stage and kept moving,” she laughs.

It was the performance that would test her, in front of a large studio audience, and judges Dannii Minogue, Natalie Bassingthwaite, Ronan Keating and RedFoo, before she was off on a whirlwind of fame, a far cry from the quiet south-east region.

“Performing in front of a big crowd, that alone is scary but being judged on TV!” Caitlyn exclaims of the pressure.

Of the experience, Caitlyn says, “It was so much fun, it’s definitely tiring but a really, really great life experience, and the exposure I was given money can’t buy.”

To those considering applying for the show to further their music career, just like her younger self, Caitlyn has some words of wisdom.“Just give it a shot, I did not expect to get as far as I did, so chances are there’s a lot of people thinking that with huge potential! So

really just be yourself because that’s probably the most attractive thing Australia wants to see – go for it and have fun.”

And having fun was a big factor; as part of getting into the top 24 contestants Caitlyn went to New York – her first time overseas, and was expertly guided by Ronan, who, “was great, he was kind of like a fatherly figure for us girls, he would make sure we were happy with what was happening,” says Caitlyn.

She reveals of her intention in going on X Factor to break the stigma surrounding country music.

“Particularly with the youth of Australia, people think it’s all about cowboys and banjos and all that stuff,” she says.

“I think there’s a lot of scope, particularly within the Australian country music industry, it’s got so much potential and people just need time to experience it and listen to it.

“I’d love to be the country girl in the pop market, bringing it to a pop mainstream level. I think the genre [of country] is really honest and true and it’s also a part of life, so I will keep being country.”

Caitlyn is currently busy recording and working on an EP, or minialbum, to coincide with the Gympie Music Muster on 27-30 August, as well as booking various gigs, and carrying out duties as the Gympie Youth Ambassador.

The lead-up to Gympie’s biggest music event will see Caitlyn fulfilling promotional duties and mustering support for the festival, before warming up to perform three out of the four days. “And on the other day I’ll be running amok and enjoying the festival!” she laughs.

“This year is the year you must do the muster. It is such a fantastic environment, it doesn’t matter if you’re a country fan or you’re not. The atmosphere and the experience is everything you need.”

And it’s the experience of enjoying the journey when the destination is your dreams, as Caitlyn herself sings in Maps out the Window, “Who ever knew it'd be this much fun, following fate straight into the sun.”

“Playing the guitar got me really passionate about music. It was just me and my guitar for quite a few years.”

21 | ABOUTGOURMET

July 4th - 31st 2015 Celebrating our 20th anniversary in art gallleries on the Sunshine Coast with an exhibition by our artists, inspired by aspects of the Glasshouse Mountains.

Open Tuesday to Sunday, 10am - 5pm 3 Panorama Place, Cairncross Corner, Maleny, Q. 4552

07 5429 6404

www.artoncairncross.com.au

ART

LIFE’S

A BEACH

S

ome people pray, some meditate and others go to the beach.

You only have to go for a walk along a coastal shoreline or simply gaze out to sea to feel the natural force of the ocean and its healing powers. It is a spiritual place for many people, and a breathing space from the chaotic pressures of society.

It is for these reasons that Yandina master pastellist Tricia Taylor began focusing her artistic career on seascapes, capturing the curative effect of the all-powerful movement of the waves through her art.

“There is something spiritual about being near the water; if you walk on the beach in the morning it just makes you feel better. The crashing waves just get you,” says the 47-year-old.

“It is the sound, the movement and the smell. It has an energy of its own, and capturing the movement, energy and feeling on a 2D piece of paper is a challenge, but it’s awesome to be able to capture it.”

Tricia has been an artist since she was four, when she would draw pictures of Donald Duck and get accused that her pictures weren’t authentic.

“I remember being roused on that I must have copied it or traced it, but I had just done it free hand.”

Tricia won her first colouring-in competition when she was eight and studied art in high school, but due to her top scores in maths and science she was encouraged to steer away from her creative pursuits.

“Art wasn’t encouraged when I was young because it was all about ‘you are going to be a doctor’,” she explains, “when you’re good at maths you are usually pushed in that academic direction.”

Tricia started a biochemistry degree, but soon fell pregnant and life literally got in the way. She had two boys, Rhys and Joshua, now in their twenties, but as they grew up Tricia decided to try something new, and studied bookkeeping and accounting. But her heart was still yearning for a creative venture.

So she picked up a paintbrush and started painting again, and has not stopped for 20 years – becoming a master pastellist in 2011 and is now the president of the Pastel Society of Australia.

“I went away for a week-long workshop and it was like it changed my whole direction. I met a master pastellist and she said I had potential and I could actually apply for a master pastellist,” she says.

“I worked at it for four years and gave myself a five-year goal. I went

AY L

For artist Tricia Taylor, painting the natural force of the ocean is a spiritual experience. Tricia spends her days capturing the powerful energy of the waves’ movements and its medicinal abilities. Now she is taking her art beyond our sunny coastline this year, teaching and tutoring in exotic places around the world.

OR

WORDS PENNY SHIPWAY PHOTOS CONTRIBUTED

TR

I CI

AT

to workshops and dedicated my life to it; and then started to teach as well. And that started being the income.”

While Tricia is mostly known for her breathtaking pastel seascapes, she is also accomplished in portraits, still-life and landscapes, and she can paint with oils.

Tricia paints her seascapes en plein air, meaning painting in the outdoors. She says she is a “very fast painter” and can paint a single seascape in one hour, whereas portraits would take her a week.

“It’s quite a great feeling being able to complete your picture just an hour later. And pastels are really good for that too. You don’t have to wash up your brushes or mix the colours on a palette; just straight on the paper.”

Tricia says painting en plein air allows her to intricately capture the oceans’ movement and light.

“You see colours and tones so much better compared to when you are working from a photo. It’s just phenomenal painting from real life. Especially with the sea, it needs a lot of movement. So you are moving quite quickly.”

Tricia’s favourite Sunshine Coast beaches to paint are Moffat Beach and Coolum.

And while her art is mostly housed at Caloundra’s Seaview Artist’s Gallery, this year she takes her art internationally.

Her itinerary reads like an exciting holiday – Fiji for a week of tutoring art workshops, while exploring the island life and Queenstown, New Zealand, for exquisite autumn-inspired landscapes.

Tricia also recently attended the International Pastel Convention in Colorado, the United States. She was thrilled to be representing her country and network with other presidents from pastel societies around the world.

“Being with so many other pastel artists and networking is a oncein-a-lifetime experience; especially to go as the president and meet with these people, and teach.”

While Tricia’s husband Glenn won’t be able to accompany her on her trips this year, she is looking forward to his retirement so they can travel the world together.

“He can’t wait to retire and carry my bags around the world with me,” she says with a laugh.

“There is something SPIRITUAL about being near the water…The crashing waves just get you.”

23 | ABOUTGOURMET

REVIEW

THEATRE

Ideas for a t night ou

ANYTHING GOES This revamped production of hit musical comedy Anything Goes is about to hit the Brisbane stage! Audiences will be treated to a nautical-themed extravaganza of classic musical theatre, tap, jokes and songs, led by the character of evangelist turned nightclub singer Reno Sweeney on board the S.S. American, played by international broadway star Caroline O’Connor.

Caroline O’Connor joined by an all-star cast including audience favourite Todd McKenney (The Boy from Oz), and Clare Lyon (Phantom of the Opera) as a wealthy English banker and American debutante couple, Australian musical theatre royalty Wayne Scott Kermond (Singin’ In The Rain) as a gangster, the multi-talented Alex Rathgeber (The Drowsy Chaperone) and more.

The fast-paced exuberance, dazzling array of music and dance and delightful antics of the colourful characters are played out in this riveting, hilarious musical celebration as all etiquette and convention is tossed aside.

Directed and choreographed by the Helpmann Award-winning team of Dean Bryant and Andrew Hallsworth, the production will appear at QPAC in Brisbane this month.

With rave reviews from the New York Times and USA Today, the songs are sure to delight and invoke fond memories of original songwriter and composer Cole Porter’s success with memorable tracks including De-Lovely, I Get A Kick Out Of You and the title song, Anything Goes.

LYRIC THEATRE, QPAC, BRISBANE Season: from 28 July, 2015 Performance times: Wed to Sat 8pm, matinees Tues, Wed and Sat 1.30pm and Sun 3pm Price: from $79.90 Bookings: qpac.com.au or phone 136 246 Groups of 12 or more 07 3840 7466

FILM

PAPER TOWNS Adapted from the bestselling novel by author John Green (The Fault In Our Stars) Paper Towns is a coming-of-age story centering on Quentin and his enigmatic neighbour Margo, who loved mysteries so much she became one. After taking him on an all-night adventure through their home town, Margo suddenly disappears – leaving behind cryptic clues for Quentin to decipher. The search leads Quentin and his quick-witted friends on an exhilarating adventure that is equal parts hilarious and moving. Ultimately, to track down Margo, Quentin must find a deeper understanding of true friendship and true love.

AT CINEMAS FROM 16 JULY Starring: Cara Delevingne, Nat Wolff, Halston Sage Director: Jake Schreier Story by: John Green

24 | ABOUTGOURMET

Nook and Cranny in Nambour welcomes reggae/funk/roots performer Jay Hoad on 18 July at 7pm. The Fiji-born musician is featured on Triple J Unearthed for his style as didgeridoo artist and stringed instrument virtuoso, including cigar box guitar, wine box bass, weissenborn lap steel, harmonica, ocarina, djembe, percussion, loops, voice and more. In 2011, Jay supported Bob Marley’s ‘The Wailers’ on the East Coast leg of their North American Tour. Jay performs as a solo artist, and with a high-energy band, has three internationally-released albums and has spent the last seven years on a global tour – following his inspiration for music and culture through the Caribbean, Southeast Asia, Fiji, India and North America. He has played at many major festivals, including WOMADelaide and the Port Fairy Folk Music Festival. Jay’s new release Home Is Where The Heart Is features tracks written in locations around the world. www.thenooknambour.com or www.jayhoad.com

Back Alley Cats This three-piece band from the Sunshine Coast is comprised of Job Cran, Dale Berends and Alex Swinton, who are bringing their vintage sound with a modern edge to the Nook and Cranny on 11 July at 7.30pm. The Back Alley Cats define themselves as a ‘progabilly’ band, which is a broadly influenced genre of American rock. The band formed in mid-2013, and their unique sound has quickly earned them gigs at various clubs and pubs from Noosa to south Brisbane. The end of 2014 saw the band shift from performing covers to writing and performing original music; developing their first EP, Faces. www.thenooknambour.com or www.facebook.com/TheBackAlleyCats

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.

Festival of Quilts In “A Celebration of Colour,” the Caloundra Quilters, from the Caloundra Arts Centre Association will hold their Festival of Quilts on 25 and 26 July. The quilters are made up of more than 100 members, who will all showcase their skills, designs and techniques in an impressive, colourful display of quilts. The Caloundra Quilters aim to promote, foster and educate in the craft of patchwork, applique and quilting, and will celebrate their hard work during the festival. The event is held every second year, and in 2013 was a popular attraction with more than 1000 locals and visitors enjoying the quilt display. The festival will include stalls and a variety of high-quality, handmade goods for visitors to purchase, as well as a raffle for a quilt, with tickets available all weekend and the winner drawn at the close of the show on Sunday. www.caloundraartsandcrafts.org.au

Head Full of Love Presented by Hit Productions and The Events Centre, this warm, awardwinning play features a relationship between a white woman and an Aboriginal woman at the Alice Springs Beanie Festival. The two lead characters tell the story of secrets being shared, and trust in the face of struggle developing into an unlikely friendship, as the distance between the two worlds diminishes. The play also received a Helpmann Award for Best New Australian Work for its season at Queensland Theatre Company.

Head along to The Events Centre Caloundra on Wednesday, 29 July for a 7.30pm start. Full price tickets are $42. www.scvenuesandevents.com.au 25 | ABOUTGOURMET

CULTURE

Jay Hoad

THE L AST WORD

Caroline O’Connor is a multi-award winning singer, dancer and actress who continues to perform internationally on the stages of Broadway, the West End, Europe and Australia. She has starred in just about every smash hit musical you can think of and has had plays written especially for her. An absolute star of the stage, Caroline is leading the all star cast of Cole Porter’s smash hit comedy musical Anything Goes alongside Todd McKenney when the show hits Brisbane on 28 July at QPAC.

THE LAST

WORD WITH CAROLINE O’CONNOR PHOTOS CONTRIBUTED

I grew up in … Rockdale, NSW The first thing I do when I wake up is … check my voice, then have a coffee.

If I could be better at anything it would be … being able to use a computer, tweet etc. I am so not technically savvy.

I am at my happiest when … I have had a really good night’s sleep, it is so important for me.

When I am not working I am … normally travelling or spending time with friends and family I have been neglecting due to my touring commitments.

The best musical I have been cast in was … all of them! Sorry I have to give you my top five – West Side Story, Chicago, Mack & Mabel, Gypsy and of course Anything Goes.

My most embarrassing moment on stage was … as a roller skating ‘sperm’ for a BBC Television special, don’t ask!

Most people don’t know that I … am really mad about Paris and would love to retire there.

When I was growing up I wanted to be … a ballet dancer and if I couldn’t be in theatre I wanted to be an air hostess.

I couldn’t live without … my husband. We have been together for 29 years and have had wonderful adventures together.

My greatest achievement is … having been employed for so many years in a job that I love.

My most annoying habit is … I am a perfectionist, which can be annoying to others.

I laugh out loud when … Wayne Scott Kermond says anything! I just love physical humour, another example being Charlie Chaplin.

My hidden talent is … I am a very good organiser around the home.

“My most EMBARRASSING moment on stage was … as a roller skating ‘SPERM’ for a BBC Television special, don’t ask!”

CAROLINE O’CONNOR

26 | ABOUTGOURMET

PRESENTED BY THINK MONEY PRESENTED PRESENTED BY THINK PRESENTED MONEY MONEY PRESENTED THINK MONEY BY PRESENTED

BY BY THINK PRESENTED MONEY BYTHINK THINK PRESENTED MONEYBY

BY THINK THINK MONEY MONEY EVENT PARTNER

EVENT PARTNER

EVENT PARTNER EVENT EVENT PARTNER PARTNER PLATINUM SPONSOR PLATINUM EVENT PARTNER SPONSOR

PLATINUM SPONSOR EVENT PLATINUM PLATINUM PARTNER SPONSOR SPONSOR GOLD SPONSORS EVENT PLATINUM PARTNER SPONSOR GOLD SPONSORS

GOLD SPONSORS BRONZE SPONSOR PLATINUM SPONSOR GOLD GOLDSPONSORS SPONSORS GOLD SPONSORS BRONZE BRONZE SPONSOR SPONSOR BRONZE SPONSOR MEDIA SPONSORS PLATINUM SPONSORSPONSOR BRONZE MEDIA SPONSORS GOLD SPONSORS GOLD SPONSORS BRONZE SPONSOR

MEDIA SPONSORS MEDIA BRONZE MEDIASPONSORS SPONSORS SPONSOR BRONZE MEDIA SPONSORS SPONSOR