About Gourmet August 2015

culinary queen!

Taste What’s all the buzz about making your own honey?

MARIA DAVIS

ladies at lunch How do you achieve a work/life balance?

Plates food fit for a Queen in Caloundra

Try this delicious Mango and Coconut Chicken Balls recipe from 4 Ingredients ... see inside for details

P lus

Delicious recipes and the latest in culture and travel!

Brought to you by the coast’s leading lifestyle magazine www.profilemag.com.au

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PROFILE

“Don’t be so hard on yourself when you don’t get EVERYTHING done, sometimes it doesn’t all go to PL AN.” k ar eY ga le a

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1. ERIN BACCHI 2. SHAYNA HUNTER 3. KAREY GALEA 4. LIESL WALKER 5 VICKI ELSTON 6. KATE DEVER 7. THE LUNCHING LADIES

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LE BISTRO JARDIN Mooloolaba 6

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WORK / LIFE balance?

WORDS NICOLE FUGE PHOTOS CHESTERTON SMITH PHOTOGRAPHY VENUE LE BISTRO JARDIN

This month we’re talking all things work/life balance at Profile Magazine, so we asked our lunching ladies if and how it’s possible to achieve that perfect equilibrium. Nicole Fuge discovers the secret is closer than you think.

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he needle of the scales tips to the right, then quivers to the left, and no I’m not talking about my weight shifting after devouring my lunch (although my pants felt a little tighter), I’m talking about the work/life balance. It seems it’s what everyone is trying to achieve and as each day goes by, as priorities and circumstances change, so too does the shift of power when it comes to work/life balance. Eager to discover the secret, I invited a group of local businesswomen to lunch. Joining me at Le Bistro Jardin, were Karey Galea from Hairy Pepper; Shayna Hunter from My Little Beauty; Kate Dever and Erin Bacchi from Live It Travel; Liesl Walker from Liquid Life magazine; Vicki Elston from Maleny Hair and Beauty and Tanya Chesterton Smith from Chesterton Smith Photography. profile: Do you think it’s possible to achieve a work/life balance? kate: If you love what you’re doing that really helps because it doesn’t feel like a chore to go to work. karey: If you try and achieve something smaller every day and have a little bit of enjoyment every day, it’s going to be a good day, you can do those two things – achieve something and enjoy something, it doesn’t matter how small it is. erin: I recently moved back from Sydney, I did six months down there and I didn’t really like it because there wasn’t the work/life balance, living in the city you’re commuting for an hour every day and an hour back and you’re doing long hours because it is so competitive, by the time you get home there is no time for yourself. liesl: That’s why most people live here, for that work/life balance, you sacrifice the salary of a big city to live in a place like this and have balance. erin: It’s a quality destination, people come here for a holiday, whereas we can use it as our backyard and enjoy it all the time – life’s a holiday. karey: It’s more realistic here on the Sunshine Coast than somewhere like Brisbane. profile: How do you achieve that work/life balance? liesl: It all comes in waves, sometimes you can’t balance it completely and then other times you’re spending more time having fun than working, so you have to put plans in place that you’ll stick to. For me, I love socialising, I do work and I enjoy my job, but I do it so I can have

a social life and do the things I want to do. shayna: Because I work for myself all the things I do, I love to do anyway, so I don’t feel like I work – I get to pamper people and make them look good and feel good. erin: When you find a job you love, you don’t work a day in your life. shayna: But if I have a day off, I don’t have a shoot or something happening, then I don’t answer my phone! When I’m in it, I’m fully in it, then I can just turn off the phone, emails can wait. erin: I set times in my day when I’m going to do my emails, then spend my time working, then I’m going to switch off at 5pm and get back to watching that episode I’ve been waiting all day to watch! vicki: I feel the same, having your own business does give you flexibility, although when you own your own business I think you work harder than otherwise. I find having family involved in the business too helps in a lot of ways because we all prop each other up a bit, so if we need time, that works well and I find because mine is an appointment based business that’s how I create balance, if I want to take the morning off and work my horses, I can do that and someone else is there holding the fort, it’s not like business stops, I employ other people so that gives me the flexibility, but if you have to do extra hours you put those in because you know you can make it up somewhere else. I couldn’t be anything but self employed, I like it that way. karey: My life situation is flexible because my children are grown up, I was working full time as a jeweller and I always wanted to do something myself. I asked my employer if I can have one week on and then one week I’m off and do whatever I want to do, so I can run my own business … I find I love what I do and I might wake up in the middle of the night and have an idea and then it’s 1am and I think I better put the computer down, but I enjoy it. erin: I’m lucky how things have worked out since I came back to the Sunshine Coast, I’m able to juggle my hours with Live It Travel as well as my freelance hours. When you’re a creative it’s really hard to work a 9am to 5pm job because you can’t be forced to be creative just between that time … now I can do my design and then do some painting and then do some design and feel like baking, so I do some baking in the kitchen and come back to my design. It’s worked out really well. kate: I agree that it’s about being organised. So I’m a list person and I’ll

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L ADIES AT LUNCH

How do you achieve a

L ADIES AT LUNCH

prioritise my list so I can leave at 3pm today and if that means starting at 7am I will do that – I’ve still done my eight hours and got all my work done. profile: How important is it to have that work/life balance? vicki: I think it’s essential. kate: It keeps you sane! vicki: If you want creativity in your business and you want freshness in your business, you need balance, if you don’t you’ll get stale. karey: I think you know in yourself when you need to take time out or challenge in other areas. erin: Structuring your work/life balance is as important as structuring your business. profile: So how do you spend your free time? karey: With my daughters, one lives in Sydney, the other lives here. shayna: I like to spend my down time with my partner, and family and my dog. I enjoy weekend markets, day trips around the Coast, bush walking, shopping, dinner with friends, doing fun kid stuff with my little cousins, weekends away. liesl: I kitesurf and I do boot camp with my friends in the morning. tanya: Mostly with family, my kids are 10 and 12 so we do everything together, they’re still at that age, which is great. We’re quite close to the beach in Coolum and all my family surfs except for me (I tried it), so we spend a lot of time at the beach and we love camping. erin: I do a lot of painting and I’ve just started making cushions, so I’ve turned the designs from my paintings into art on the computer and I’m making cushions and selling them … other than that, hanging out with friends, climbing mountains. kate: I just spend a lot of time with my family and friends.

COULIBIAC DE SAUMON

TARTE TROPEZIENNE A L’ANANAS

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LE BISTRO JARDIN, MOOLOOLABA

profile: Perhaps do you think living on the Sunshine Coast is the secret ingredient to achieving balance? liesl: We just had friends come over from Perth and they were camping at Cotton Tree and it’s nice when it’s someone else who goes, ‘We’re waiting for the down point? What’s the down part about this place?

There must be something that’s bad, it can’t all just be perfect. We do live in the best place. kate: I have family come over from New Zealand and they’re just like, ‘This is amazing’. And we’re lucky because it’s hard to get jobs, so being employed and not having to commute is great. karey: We do take it for granted sometimes, my daughter just moved to Brisbane about six months ago and she came up for Mother’s Day and said, ‘Oh Mum I just want to sit here and look at the ocean, I haven’t seen it for so long’. erin: You do take it for granted, I lived in Canada to do a ski season and came back and sand between my toes was the best feeling! And going to London and coming back, and then Sydney and coming back, I always come back. shayna: It is paradise, I got to travel and work in these amazing resorts and I would always come back to the Sunshine Coast. If I was going on a holiday, I would come back here, even when I was living on Hamilton Island or working at Cable Beach Resort, which is amazing. vicki: I love Maleny because it’s still part of the Sunshine Coast but we’ve still got the country feel, you could be in a little bit of England up there it’s so green and lush … I feel like I’ve got the best of all worlds because I’m 30 minutes to a beach, one hour to a city and I have the country lifestyle. I just love it.

Le Bistro Jardin is one of those hidden gems on the Sunshine Coast, a traditional french bistro with a true Frenchman at the helm. Walking through the doors of Le Bistro Jardin, Stephen Pullman welcomes me with a beaming smile and I feel as though I’ve stepped into his home. Brightly-coloured artwork adorning the walls and a delicious smell wafting from the kitchen, I knew I would be in for a treat.

Well said Vicki, we are truly blessed to live in this slice of paradise, even more fortunate if you work in your chosen vocation – allays the need for a vacation!

Le Bistro Jardin 106 Brisbane Rd, Mooloolaba Phone: 0448 866 659

Stephen ushers my guests and I through the restaurant and out the back, where he has set up a special private table under the palm trees, overlooking the canal. It’s a beautiful spot to enjoy a meal and soon more people can too, as Stephen explains he’s in the midst of renovating his restaurant to include a beer and wine garden, complete with a wine cellar – bliss!

Once we’re all seated, Stephen claps his hands together and lets us know we’re in for a surprise, he’s been busy whipping up some of his delicacies and I just can’t wait.

Not before long, the main meal arrives – Coulibiac de saumon and the blushing pink flesh of the salmon glistens as it hits the table and I can already smell the homemade flaky pastry.

Then the pièce de résistance and my personal favourite, dessert. We were treated to Tarte tropezienne a l’ananas and the freshness of the pineapple coupled with the buttery goodness of the pastry was the perfect way to cap off our meal.

If you’re a French foodie, Le Bistro Jardin is a must for your bucket list.

4 | ABOUTGOURMET

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330 Mons Road Forest Glen QLD 5445 6440

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TASTE

OH HONEY WORDS NICOLE FUGE PHOTOS CONTRIBUTED

Honey bees are responsible for more than producing the sweet golden liquid most of us spread on our morning toast or drizzle into our cups of tea – they pollinate the food crops which sustain our every meal.

“Not everyone wants to become a beekeeper, so we set up Adopt a Beehive to give the public an opportunity to support the honeybees in a really tangible way.”

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er name is Paula West, but you may call her Queen Bee. Having been a beekeeper for more than a decade, Paula recognised that clean farms with beehives have higher pollination of crops and better seed setting with stronger crop yields.

Which led to Paula creating the Adopt a Beehive program in 2012, as a response to global concerns regarding the decline of the honey bee populations, and to ensure increased pollination rates for our organic food crops.

“Not everyone wants to become a beekeeper, so we set up Adopt a Beehive to give the public an opportunity to support the honeybees in a really tangible way,” she says.

“The adopter invests in a hive and we do all the work, looking after the bees throughout the year and we send the adopter a gift of 8kg of honey, every year. We never use any chemicals, antibiotics or artificial feeding of our bees.

“We locate our adopted beehives permanently on clean, organic properties called Bee Sanctuaries, because we prefer to keep our hives in permanent locations instead of trucking beehives around the countryside chasing the flower. This is very stressful for the bees and increases ‘food mile’ costs.”

Paula, who is also a practicing doctor of traditional Chinese medicine, says when she and her husband Gary established their organic farm 15 years ago, they noticed the lack of honey bees.

“My husband volunteered me to become a beekeeper and before very long I had 15 beehives,” she says. “Our honey bees just love our market garden. Anytime we walk among the vegetables we can see the bees pollinating the flowers.”

Paula says not only are the honey bees in trouble, but so too are

the beekeepers, “because we are like many farmers in Australia, we are all nearing retirement age, and there are only a few young people showing interest in beekeeping”.

Therefore Paula’s focus is on teaching the next generation of young apprentice beekeepers in the “artisan, old fashioned way”, just like beekeepers did a long time ago, with many small colonies of beehives around a town, for everyone to enjoy the benefits of pollination.

“The apprentices come out on field trips with me for one year and learn through hands-on experience. They shadow me and learn all the natural ways of keeping bees,” she says.

“They learn the carpentry skills and participate in all the maintenance work. Competent young apprentices will progress to joining our team of beekeepers looking after a cluster of bee colonies and eventually they will have a novice beekeeper shadowing them.

“These smart young people will be capable of running their own hobby hives or progress into their own business venture. Either way, it’s a win for the honeybees and also for we humans because we rely on the bees to pollinate the foods we eat three times a day.”

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WORDS STEVE STREET CSW (CERTIFIED SPECIALIST OF WINE USA)

O

ur love and hate relationship with one of the world’s oldest varieties is still prevalent in modern day Australia. I’m talking about our old friend Chardonnay. It’s had more derogative names attached to it than any other variety I’ve encountered – ABC (anything but Chardy), Cardy. Cardboardy. Ahem…

However our palates have apparently progressed somewhat and without taking too much of a backward step, people are tentatively asking for a creamy style with a touch of oak…sound familiar?

The native home of this well-travelled variety is in Burgundy in France. Burgundy is split into five main regions namely Chablis to the north, Côte de Nuits, Côte de Beaune, Côte Chalonnaise and Macon to the south. The traditional grapes used that are permitted by the region’s governing body (appellations d’origine contrôlée), are Chardonnay, Pinot Noir, Aligote and Gamay. From here the aforementioned regional appellations are broken down into smaller appellations which vineyards within certain villages are rated in the descending order of Grand Crus, Premier Crus, village appellations and regional appellations.

When we talk about styles of Chardonnay, we can taste a vast contrast between various producers across the globe. Traditionally, producers in the Côte de Beaune present their styles a touch leaner in body and oak with clean citrus characteristics. This has a lot to do with their continental climate (cold winters and dry, hot summers) and

being landlocked in eastern France. The fruit tends to ripen slower and more evenly unlike in Australia’s preferred Chardonnay growing regions which are situated around more mediterranean and maritime regions which are sundrenched and moderated by larger bodies of water which produce warmer tropical flavours. Other variables that a winemaker needs to consider when contemplating the style of the wine is the impartation of oak, malolactic fermentation (that lovely creaminess) and potential cellaring. Not all these variables need be applied when making wine, however the main focus is to find an even balance between certain flavours and aromas so sensory domination is reduced.

Here’s a couple of Chardonnays worth a closer look…

2013 Louis Latour Macon Villages (FRA) – Lovely bright citrus and grapefruit acidity and mouthfilling creaminess without a splinter of oak that will match beautifully with crispy pork belly. An exercise on how to produce premium Chardonnay at an affordable price – Under $20 2014 Xanadu Fusion Chardonnay (WA) – Hints of ripe nectarines and toasty notes lead into ripe stone fruits with a touch of cream and a hint of oak. Exceptional value – Under $20 Check in at www.thewinewall.org for the next Wine Discovery Workshop on the Sunshine Coast with Steve Street

Tuesday Special

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TOP DROP

Our long lost love CHARDONNAY

CHEF PROFILE

CULINARY QUEEN From plating food that is fit for a queen in England, to impressing Caloundra locals on the shores of King Beach, Maria Davis is a whiz in the kitchen and a gift to the Coast. A resident of two years she feels right at home and has made her mark in the newly renovated Caloundra Surf Club.

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WORDS CARLY REES PHOTOS REBECCA SMITH

rowing up in a home rich in culture in south-east England, Maria Davis was constantly inspired by food, with a variety of eastern and western cuisine being brewed in the family kitchen. With such love and enjoyment of food from a young age, from her English mother and Chinese father, it was no wonder she ended up in the kitchen when she was 14-years-old.

“It was just a really good first job and I gave it a go to earn my pocket money, but I just absolutely loved the whole atmosphere and the buzz of being in the industry,” says Maria.

“It was definitely what I wanted to do, so when I was 16 I went to catering college for three years and then I got an apprenticeship at a good fine dining restaurant.”

It was no surprise Maria was a stand out apprentice in her first restaurant after being selected on a number of occasions to be a part of a team to cook for royalty. She was one of the team members who cooked for the Royal Queen Mother’s 80th birthday celebrations and remembers seeing a world so unlike her own, where strict was taken to the next level.

“Just a select few of us got taken and involved in cooking … it opened your eyes to how things are done behind the scenes and how strict it all was,” remembers Maria. “You had somebody in a white coat following you around making sure you did everything right and that was a bit nerve racking.”

Fast forward to their dream of moving to Australia, which took six years of patiently waiting for her husband Vince and daughter

Aimie, and Maria is making her mark in the Caloundra region.

She has been further inspired in the kitchen since landing in Australia due to the vast variety of seafood and the ‘fresh is best’ policy with ingredients. Although working out the different names of some of the vegies proved to be a kitchen joke.

“Your (Australian) produce is so much fresher and it is refreshing really that things aren’t uniformed in shape and that things are seasonal,” says Maria.

“Everyone here is so passionate about having things that come from Queensland and locally. It is a completely different outlook to what I have been used to.”

Dinner at the Davis house is certainly a hit when Maria isn’t exhausted from her hectic chef hours, but she joked that Vince had to learn quickly to give her some nights off.

Coming from six years as a pastry chef, she also loves to cook delicious delicacies with her daughter Aimie to keep her inspired.

For Maria and her family, finding Caloundra has made all their life dreams come true and she couldn’t be more grateful for the Caloundra Surf Club. They have found their forever home and Maria has found her home in the kitchen with a work force she describes as her second family.

“I was going to come to Australia to have a little bit more relaxing time but I have gone in the opposite direction,” says Maria.

But the head chef wouldn’t have it any other way and is eager keep the food a delicacy at Caloundra Surf Club.

“Everyone here is so PASSIONATE about having things that come from Queensland and LOCALLY.”

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Donut Boyz

GOURMET

Berry compotes, honeycomb cronut, injectable sugar buns…Donut Boyz has a menu oozing with flavour. Now open in two locations on the Sunshine Coast including Big Top Market Fresh and Mooloolaba Esplanade. The donuts are all made, glazed and filled by hand, fresh daily. With no preservatives and nasty artificial colours or flavours these donuts are too good to be true! Donut Boyz is one of restaurateur Tony Kelly’s ventures, and has been a hit with foodies since it was established, often sold out of donuts mere hours after opening. The perfect destination for sweet tooths looking for a creative twist on donuts, with new flavours, combinations and creations available.

Big Top Market Fresh, Ocean Street, Maroochydore and Mooloolaba Esplanade, Mooloolaba (opposite main beach)

Win!

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

WIN A BREAKFAST HAMPER! Aussie go-getters can now take Weet-Bix wherever they go in the mornings, with new Weet-Bix GO, a breakfast biscuit from Australia’s iconic breakfast cereal.

Weet-Bix GO is wrapped in single serve packs that are ready to take with you when you are on the run. Sanitarium’s Weet-Bix GO is made with real Weet-Bix, is high in whole grains and a source of fibre. Weet-Bix GO scores a health star rating of 3-3.5 stars across the range. Weet-Bix GO is available in Coles supermarkets and will be available nationwide from 31 August. Profile has three $100 breakfast hampers for you to win! Each hamper includes Weet-Bix GO products, original Weet-Bix and other Sanitarium breakfast items.

Enter online at www.profilemag.com.au

Organika Located in Noosa, the shelves of this certified organic outlet are bursting with fresh produce and organic goods. Owners and brothers Joshua and Kris Barry have years of experience in the hospitality industry, fresh produce and boutique fine foods, and are passionate about bringing authentic, certified organic products to their customers.

Rehydrate with a cold pressed carrot, apple, ginger, turmeric and lemon juice, select from the vibrant range of fruit and vegetables, sip a coffee and stock up on organic beauty, home and grocery products.

Organika offers a one-stop destination to fill your pantry with delicious food housed in a modern, large cafe/grocer setting.

2/3 Gibson Road Noosaville Phone: 5442 4973

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All’ Antica GOURMET

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, 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

TrackFest Nambour

A committee of Nambour businesses and residents are joining forces to welcome the future of Howard Street with the launch of TrackFest on Saturday, 1 August bringing local food, lifestyle and music to Nambour. TrackFest will be held on Howard Street in Nambour on the first Saturday of each month from 4pm until 8pm, extending longer once summer comes. The vibe is all about upcycling, good food, live music, local buskers and market stalls, with a focus on Nambour’s upbeat, vintage flavours. TrackFest will be featuring a Summer Fest, Chinese New Year fest, Live and Local Fest and more over the next 12 months, with all profits going to the Nambour Tram Project. www.trackfestnambour.com

The Two Bros Specialising in Fresh This newly-opened fresh produce store in the Big Top Market Fresh precinct is a foodie’s haven with everything from fruit and vegetables to desserts and sweet treats, freshly squeezed juices and smoothies, coffee, gelato, hot pies and fish ‘n’ chips. The family history behind the store is as rich as the gourmet offerings, as the two Natoli brothers bring back oldfashioned values to combine with fresh new ideas.

Select from quality local produce for every style of cuisine while enjoying excellent customer service in a family-owned gourmet hub.

Big Top Market Fresh, Ocean Street, Maroochydore Phone: 5479 1865 www.thetwobros.com.au 11 | ABOUTGOURMET

RECIPE

Mango and Coconut Chicken Balls Serves 8 This dish combines ingredients that produce a beautiful flavour. It is so delicious; everyone keeps asking for the recipe.

So here it is!

Ingredients 500g CHICKEN MINCE 1 1/2 CUPS MANGO AND GINGER CHUTNEY 1 CUP DESICCATED COCONUT 2 TABLESPOONS OLIVE OIL

In a bowl combine the chicken mince, 3/4 cup chutney and 3/4 cup coconut. Season with sea salt and cracked pepper then mix well. With wet hands gently roll the chicken into small balls and roll through the remaining coconut. Heat a nonstick frying pan over medium heat and add the oil.

Carefully fry the balls, turning occasionally, until cooked and slightly golden, approximately seven to eight minutes (the coconut will colour quickly so be mindful not to burn). Transfer the balls to a serving plate, stick each with a mini-paddle or toothpick and top with a little of the remaining mango chutney. Serve immediately.

Optional: Serve scattered with fresh coriander leaves, sweet chilli sauce to dip and your favourite crackers.

Recipe from 4 Ingredients Celebrations. Celebrations is a revamp of the best-selling 4 Ingredients Christmas cookbook with over 60 new recipes added to the book all designed to save you time, money and stress whenever and whatever the occasion.

l! a e D r e m r a W r e t in W Buy a copy of 4 Ingredients One Pot One Bowl and get a signed copy of 4 Ingredients Book 2 for FREE! $65 value for just $29.99, signed by Kim McCosker and delivered within Australia for FREE! To ďŹ nd out more or to buy go to www.4ingredients.com.au/bundle/ winter-warmer-pack 12 | ABOUTGOURMET

CULTURE inside 14

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music

Katie Noonan talks about her latest album and national tour

and all that jazz

Emma Pask from The Voice headlines the Noosa Jazz Festival

culture trail

+ much more...

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TRANSMUTATION

MUSIC

of a

d r i b g n o s WORDS NICOLE FUGE PHOTOS CONTRIBUTED

Songstress Katie Noonan is an enchanting chameleon, pushing the musical envelope through a myriad of projects and collaborations and reinventing herself to stay ahead of the game.

And her latest transformation may just be her most beautiful yet, as Nicole Fuge discovers.

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KATIE NOONAN

sat, enthralled, as I watched Molly Meldrum’s House of Hits. It was my introduction to Katie Noonan, who was then fronting her band George, as they performed their single Spawn. I can still hear Katie hitting the high note, her crystal clear voice ringing through the speakers and I am in awe.

Katie has become one of Australia’s favourite musicians, once voted in the top 20 Greatest Australian Singers of all time alongside Michael Hutchence, Neil Finn and The Bee Gees; so to interview Katie ahead of the release of her sixth independent album, Transmutant – her most ambitious creation to date, is an honour to say the least.

While speaking with Katie, I couldn’t help but have a fan-girl moment, admitting my long-time love of her music, dating back to that performance in the early 2000s.

“That was a crazy performance because our bass player left the band that week – wow that’s a long time ago!” Katie reflects from her home on the Sunshine Coast.

Considering Katie’s incredibly long and illustrious career, her days with George seem like a lifetime ago, but her passion for music stems much further than that.

“It was pretty much in utero I reckon,” she says quite seriously. “My mum was performing at the Opera House, while I was inside her tummy, doing Benjamin Britten’s Peter Grimes – which is a fantastic opera that I love and have since sung Benjamin Britten, in fact I’m singing it later this year with the Australian Chamber Orchestra for a show I’ve created with the Sydney Dance Company.

“And just before I was born, my mum took my older brother Tyrone to see ABBA at the Sydney Cricket Ground – those two events pretty much sum up my two main loves, classical music and pop.”

Katie’s love of music is steeped in family memories, with her mum Maggie being a famous opera singer, “there was constantly music in the house,” and her older brother, Tyrone switching Katie onto “great music” from a young age.

“I remember the first record we bought together was Crowded House Crowded House and he introduced me to Vince Jones and lots of great music through the ‘80s and then I started developing my own taste in music,” she says.

Katie also has a profound respect for literature and journalism, which she gets from her dad, who is now a retired journalist.

“I wanted to be an investigative journalist, when I did work experience at school, that’s what I thought I’d do, so I wrote copy for the 7.30 Report,” she says.

But music prevailed and in 1995, Katie enrolled at the Queensland Conservatorium of Music to study an opera course, later switching to a jazz degree and she really found her groove.

“I was living in this fantastic share-house in Bardon in Brisbane and I’d moved in with this guy, James Stuart who is an actor (most famously in Packed to the Rafters), 14 | ABOUTGOURMET

he was studying acting and then one day I came home from uni and there was a twin version of him in the house, his twin brother Nick,” Katie shares.

“We started jamming and Nick entered a band competition on the Gold Coast and didn’t have a band and so Tyrone and I, James and Nick and a few of his mates threw together something that was not that great, but someone saw the seeds of possibility because we ended up winning the band competition.

“George started in my first year of uni in ‘95 and then my trio Elixir started in ‘96 once I met my husband Zac and it’s been a series of awesome and happy accidents since then.”

Katie has since collaborated with countless great artists and created a collective of incredible side projects, racking up over a dozen albums.

“I follow my muse and I follow my instincts and the thing about music is it’s just this beautiful never-ending, limitless thing,” she shares.

“There’s always something more popular, always going to be a musician better at something than you are, there’s always the next song, it’s just a constant search and I’m trying to never rest on my laurels.

“All of my heroes, whether they be choreographers, visual artists, musicians or filmmakers, they all get better with time and they’re all searching.”

Katie’s new album Transmutant heralds further growth – she produced it herself through fan-funded pledges and stepped out of her comfort zone by playing electric guitar, synth bass and keyboards

to name but a few, as well as composing pieces for French horn and writing string charts for the first time.

Transmutant is also a reflection of Katie’s private life.

“It’s been a massive time of change in the world, but among my friends and family it’s been not particularly easy,” she says. “But getting through it and getting out the other side has been awesome and I feel like I’ve learnt a lot and let go of a lot of stuff that wasn’t serving me well and that journey has reflected in the album.

“Some of the songs are really old that I’ve had sitting around for ages but haven’t had the guts to release them. The older I get the less I hide behind stuff, it’s a very raw record emotionally and lyrically.”

But this evolution would not be complete without a physical transformation; cue Katie’s incredible new look.

“When I cut all my hair off it really felt great because it felt like I cut off a lot of crap from the last few years, literally cut it off my head,” she says candidly.

“And I’ve always wanted to go white blonde but never got around to it and I thought my hair’s so short I’ll do it now because it’s obviously really bad for your hair and if it’s terrible I’ll shave my head and start again.

“I have shaved my head before, if anyone hasn’t done it, I strongly encourage you to do it at one point in your life, it feels so good – you feel the wind and the sun, you just feel more of the elements.”

Having recently wrapped filming for the video clip of the first single from Transmutant, which Katie describes as being “visually arresting”, she’s now preparing to hit the road again on a massive national tour in October and November.

“I’m going to Pomona, I’ll do the Majestic, I love that little theatre,” she says.

“There’s nothing that takes away from the magic of a live performance, I love recording, I love both of them, but the thing I love about live gigs is the sense of community.

“Music has this ability to bring people together like nothing else and you’re all there, sharing in this moment … sharing something bigger than yourself.

“I follow my muse and I follow my INSTINCTS and the thing about music is it’s just this beautiful never-ending, LIMITLESS thing.”

15 | ABOUTGOURMET

MUSIC

“There’s always something more POPULAR, always going to be a musician BETTER at something than you are, there’s always the next song, it’s just a CONSTANT SEARCH and I’m trying to never rest on my laurels.”

CULTURE

AND ALL THAT JAZZ WORDS INGRID NELSON PHOTOS CONTRIBUTED

Sunshine Coast audiences are in for a treat next month, when jazz vocalist Emma Pask performs as one of the headline acts at the Noosa Jazz Festival, a fabulous four-day event with over 45 performances from some of the cream of the jazz music scene.

O

ne week Emma Pask was singing with her high school band, the next she was on the road with Australia’s most awarded jazz man, James Morrison.

That was 20 years ago and now Emma is regarded as one of Australia’s best jazz vocalists, wowing audiences around the world with her sensational sound.

“I was just 16 when James came to visit our school. I was on stage singing with the school band and he heard me sing,” she says. “Later that evening, without any warning, he brought me up on the stage and declared he had discovered possibly Australia’s next best jazz singer and got me to sing a couple of songs with him unrehearsed. Talk about a baptism of fire. The next week I was on the road with his band!”

Growing up in a household where the sounds of Frank Sinatra and Louis Armstrong would fill the rooms, Emma fondly recalls her attraction to the sounds of jazz and swing from a very early age.

“I just loved the way it made me feel, the groove of it, I wanted to experience more of it,” she says.

Although neither of her parents are musicians Emma says her mum has the voice of an angel and is someone she would regularly call on before the days of the internet if she was stuck for the lyrics of one of the great standards she was singing.

Another highlight of Emma’s career was as a contestant on smash hit TV show, The Voice. Her coach, superstar Ricky Martin was so impressed with her voice he invited her to record with him on an

upcoming album after she sang a beautiful rendition of Mas Que Nada in both English and Spanish.

“Ricky was lovely,” she says. “He was very giving and very supportive. I didn’t really grasp just how talented and famous he was until I met him in person. Every move he makes is watched by everyone!

“He invited myself and my husband for dinner with him after the show was finished, it was a surreal experience for sure!”

Nicole Kidman and Keith Urban are also fans of Emma’s delightful voice. In fact, she was invited to perform the bridal waltz at their lavish Sydney wedding ceremony in 2006.

“I sang At Last by Ella Fitzgerald. Keith was quite cheeky and as a fun surprise for Nicole he stopped it halfway through and had the DJ play, You just like me cos I’m good in bed!

“It was amazing to sing to people like Hugh Jackman, Naomi Watts and Russell Crowe who were guests at the wedding,” she says.

Emma is delighted to be returning to Noosa again this year to perform at the Noosa Jazz Festival and says the region holds a special place in her heart.

“It is an incredible festival.” she says. “Noosa is such a beautiful spot. I was married there two years ago, so it holds great memories.”

Emma has just finished recording her own Latin American album which will be available later this month.

“I just loved the way it made me feel, the GROOVE of it, I wanted to experience more of it.”

16 | ABOUTGOURMET

OPERA IN THE AMPHITHEATRE

Gubbi Gubbi Gun’doo Yang’ga’man is a research and reconstruction project exhibited at the University of the Sunshine Coast Art Gallery until 15 August, revisiting the traditions of bark canoe making by the Kabi Kabi/Gubbi Gubbi people.

The project is a Sunshine Coast Council initiative supported by the Sunshine Coast Heritage Levy.

On 9 August, the Greek Theatre on Lake McDonald hosts the annual OPERATIF! concert from 2.30pm, featuring soprano Jennifer Parish, mezzo-soprano Hayley Sugars, baritone Stewart Cameron, pianist John Woods and Canadian tenor Derek Hill. Bring a cushion as seating is brick. In wet weather, back-up venue is Cooroy RSL Hall. Tickets from $45.

www.usc.edu.au/art-gallery

POPUP ART SERIES EXHIBITION

www.operatif.com.au

MAROOCHY MUSIC AND VISUAL ARTS FESTIVAL

The PopUp Art Series Exhibition at the Butter Factory Arts Centre Cooroy changes on a monthly basis, along with PopUp! Studios and PopUp! Resident Artists.

There will be artist demonstrations, workshops, tours, artists’ talks and children’s programs.

To find out more visit: www.noosa.qld.gov.au/ butter-factory-arts-centre or phone 5329 6580

17 | ABOUTGOURMET

This 18+ event is a boutique festival coming to the Horton Park Golf Course on 22 August with a line-up of talented artists and performers, world class art and delicious food. The event is uniquely planned to host each act separately on the one tree-lined stage. With food, drinks, pay-wave facilities and a cash bar, the day starts at 9.30am. Entry from $70. www.mmvaf.com

CULTURE TR AIL

GUBBI GUBBI GUNʼDOO YANGʼGAʼMAN

REVIEW

Ideas for a t night ou

THEATRE

STRICTLY BALLROOM It’s the story that inspired the world to dance, and now Strictly Ballroom The Musical, directed by Baz Luhrmann is opening a Brisbane season in September 2015 at the Lyric Theatre, QPAC. Musical theatre aficionados will delight in the dazzling splendour of the heart-warming, exhilarating and inspiring story of a championship ballroom dancer who defies all rules to follow his heart.

Strictly Ballroom is steeped in personal history with a journey from stage-to-screen (scooping a variety of awards from BAFTA to Cannes Film Festival) and back again, after being devised by director Baz Luhrmann during his NIDA days in 1984.

Now 30 years on, and the break-into-song numbers in the live performances range from original classics from the 1992 film, such as Love is in the Air and Time after Time, to new songs by artists including Eddie Perfect and Sia. “Strictly Ballroom has always been very personal to me; the genesis drawn from my childhood experience,” says Baz Luhrmann. “The ideals of Strictly Ballroom, that a life lived in fear is a life half lived, and creativity triumphing over artistic oppression, are the ideals by which I love and create art to this day.”

The cast list includes Thomas Lacey and Phoebe Panaretos as ‘Scott Hastings’ and ‘Fran’, who lead a cast of 43 Australian performers.

With rave reviews, Strictly Ballroom serves up an offering of a ‘spectacular, eye-popping musical, brought to life in all its sequined glory’, with sparkle, brightness, joy and the nation’s finest costumes, musical talent and choreography.

LYRIC THEATRE, QPAC, BRISBANE Season: from 9 September, 2015 Performance times: www.qpac.com.au/event_dates/Strictly_ Ballroom_15.aspx Price: from $50 for reserve, from $135 for premium.

Bookings: qpac.com.au or phone 136 246

FILM

FANTASTIC FOUR Marvel’s original and longest-running superhero franchise is brought to life with this action-packed adventure sci-fi production. Fantastic Four tells the story of four young outsiders who teleport to an alternate and dangerous universe, which alters their physical form in shocking ways. Their lives irrevocably changed, the team must learn to harness their new abilities and work together to save earth from a former friend-turned-enemy.

AT CINEMAS FROM 6 AUGUST Starring: Miles Teller, Kate Mara, Jamie Bell, Michael B. Jordan Director: Josh Trank

18 | ABOUTGOURMET

travel i20nside

Travel agents on the comeback

Using a travel agent vs booking online

22 24

all aboard

Houseboat fun for all the family

An island paradise

Welcome to Mudjimba Island

19 | ABOUTGOURMET

PROFILE

Online travel sites show us the things they think we want to see opposed to what we really need to see. An explosion of restrictions and hidden fees makes it difficult for any online travel planner to understand what they are really paying for.

Kate deVer LIVE IT TRAVEL

TRAVEL AGENTS On the comeback

As a travel agent in today’s technological world, I am always confronted with the question: ‘Why should I use a travel agent when I can book online myself?’

I

n the late 1990s online travel booking sites began popping up all over the internet, turning the everyday traveller into their very own travel agent.

The past couple of decades have been a test for many online travel planners, falling victim to fine-print details and websites that over-promise and under-deliver.

Impersonal online booking services lack in providing crucial information that consumers need before departing for their trips, and as a result we’re beginning to see travel agencies making a comeback.

Have you ever jumped online to book a trip only to realise 100 clicks later that hours have passed, you’ve been confronted with 50 ‘lowest price’ deals, yet you’re more confused than when you started?

Online travel sites show us the things they think we want to see as opposed to what we really need to see. An explosion of restrictions and hidden fees make it difficult for any online travel planner to understand what they are really paying for.

Booking online takes away the personalised service and interaction that a travel agent provides. Living and breathing the world of travel, their service is to provide you with all the information you need before and during your trip.

Information such as; how to get around safely, visa requirements, what travel insurance policy is best for you – imagine injuring yourself on a ski holiday only to find snow sports aren’t covered in your policy.

Travel agents work as a safety net throughout your journey. Some

holidays may not run as seamlessly as planned, so as your first point of contact if anything happens, you’ll have peace of mind knowing someone is there to put everything back in place.

When booking online you never know what the end result will be.

I’ve had people book exciting luxury ‘deals’ online, only to find on arrival they are shown to a back room where the ‘free Wi-Fi’ doesn’t exist and the shower is a cold dribble. Also realising the location was far from what was promised. Situations like this can really break your holiday spirit.

I hear these stories from time-to-time and when using a travel agent there’s no hidden details so you can be confident you know what you are booking.

Travel agents have relationships with a vast range of travel suppliers who know and assess each property, tour and transfer they supply.

They have access to special fares, early bird discounts and hotel deals that you may not find online, so contrary to popular belief booking through a travel agent won’t always cost you more. Along with their own personal travel experiences, travel agents share existing client stories, insights and recommendations that can provide valuable insight to your trip. Better yet, you have the comfort of handing your money to a real person as opposed to entering your credit card details online.

So why spend hours on the computer searching for a better deal when you have travel experts on standby waiting to plan your trip for you? Whether your itinerary is simple or complex, partnering with a travel agent can save you time, money and frustration.

20 | ABOUTGOURMET

promotion

Nicki’s kayak cuts through the glassy water and she’s in a world of her own – that is until a pod of dolphins pops up beside her, sharing in the moment.

It’s an experience that sounds like once in a lifetime, but it’s not uncommon when you’re on an ocean getaway with Tin Can Bay Houseboats. words kate davies pHoTos christie stevenson

“I

magine this: waking-up everyday to the birds, the waves, the sound of fishing reels being prepped and a sunbed being unfolded. You think, I can’t be aboard a boat, it’s too big and comfortable, with all these homely creature comforts, including a queen-size bed and ensuite. Yet, here I am, on the water, with ocean views as far as the eye can see.”

This is the experience of holidaying aboard a Tin Can Bay Houseboat – and Sunshine Coast frequent-boaty Nicki can’t get enough of the ocean getaway.

Nicki and her family have spent three memory-filled holidays aboard the Tin Can Bay Houseboats fleet, the longest being an 11-day voyage up the Sandy Straits, which Nicki describes as one of the most beautiful places you will ever see.

“On the first day I took my kayak out and just paddled alongside the boat between Tin Can Bay and King Fisher Bay. If I thought the experience couldn’t get any better, a pod of six dolphins popped up and started swimming beside my kayak,

owner of tin can bay houseboats, Margot keeley (Photo contr ibuted)

it was incredible,” Nicki remembers of her holiday.

“We anchored for the night and there were no other boats around us, it was the middle of Christmas and we felt like the only people on earth. You can literally just tuck yourself away and enjoy the peace and quiet.”

Nicki and her family first decided to test drive a Tin Can Bay Houseboat while on a camping holiday at Poona during the Labour Day Weekend.

“There was a yacht race on from Tin Can Bay to Hervey Bay that day, which we watched from our campsite. All we could say to each other was, I wish we could experience this from the water, and seeing as none of us are sailors, we decided our next best option was to rent a houseboat ... and we have been hooked ever since.”

Tin Can Bay Houseboats offer a fleet of four boats that can travel as far north as Kingfisher Resort on Fraser Island, enabling holiday-makers to experience the endless inlets, creeks and waterways along the way.

Owner Margot Keeley, has been operating the houseboats for eights years now and during that time has built it into the thriving business it is today.

Her wonderful team, including Gav her skipper, Cheryl her

22 | ABOUTGOURMET

promotion cleaning manager and her best friend Rose, who works behind the scenes; will go out of their way to ensure you have an amazing holiday, filled with a lifetime of memories.

The fleet includes three larger boats, which sleep two-toeight people and one smaller vessel, which sleeps up to five people. All boats come fully equipped with GPS, marine radio, electric winch, esky, BBQ, crockery and cutlery. All beds are made with supplied fresh linen, there is also a gas stove and oven, gas fridge/freezer, colour TV, CD/DVD player, and if you’re up for some fishing, there are crab pots, a yabby pump, plus many other bits and pieces to keep the family entertained.

With today’s busy lifestyle, Nicki says it’s the peace and quiet aboard the houseboat that she values the most.

“I work in real estate and am with people constantly, so for me it’s important to go somewhere and deprogram — take a week’s escape but still be close to home.

“Everything is provided, you just need your food, drinks and a towel. You get to sit and read a book in the sunshine with a 360-degree water view, it’s the perfect holiday if you ask me.”

The Golden Grove, Gentleman Tom and Annie’s Adventure are gorgeous, 45-foot houseboats, suitable for 2 to 8 people.

The Whimbrel is a spacious, beautifully-appointed houseboat that sleeps 2 to 5 people comfortably.

All vessels are equipped with fridge freezers, TVs, DVDs, radios, CDs, GPS Plotters, barbecues, eskys, tender with outboard motor, crab pots and many more extras.

All you need to bring is just your food, drinks and towel.

?

Spending quality time with her family is one of the reasons Nicki and her family continue to return to Tin Can Bay Houseboats.

“We spent time playing board games in the evening and fishing and wildlife spotting during the day. It brought us back down to earth, removed that addiction to technology, and we just loved getting back to that simplicity of life,” says Nicki.

“One day we might spend the whole time relaxing, another we might take the dinghy, which is supplied, to explore the shore and bush tracks. The whole experience has brought us back together and we were able to reconnect with conversation.”

Nicki describes the Great Sandy Straights as beautiful beyond words, she says the landscape is pristine and teeming with wildlife.

“You get to see dolphins, turtles, fish, an incredible array of birds, sometimes the dolphins get so close to the boat you could reach out and touch them,” she says. “You see them frolicking and playing, see the mother dolphin teaching the young to hunt and catch fish, it’s truly humbling.

“One of the best experiences I think we have had is when we saw a massive sea turtle stranded on a sand bar. My husband jumped in with his best mate and they actually pulled the turtle off the sandbar, saving its life.”

But Nicki says one of the best reasons to holiday aboard a Tin Can Bay Houseboat is because you don’t need a boat license to captain the vessel.

“The team gives you a very detailed briefing and guides you out of the harbour and then they leave you to it, it’s a little bit like driving a car, but a lot more fun,” she says.

phone: 5486 2669 or 0427 120 230 Email: margot@tincanbayhouseboats.com.au website: www.tincanbayhouseboats.com.au Find us on Facebook

23 | ABOUTGOURMET

TR AVELFILE

AN ISLAND PARADISE

FUN FACT

It’s an unconfirmed rumour that Sean Connery once owned the island after marrying Mooloolaba-born actress Diane Cilento.

WORDS ANNA RAWLINGS PHOTOS CAROLINE MUOIO

Pandanus palm fronds sway gently in the sea breeze, the shriek of gulls and cormorants echo off a rocky outcrop, clean waves swell and roll before crashing onto coral reef in a creamy swirl of sand. A weather-worn rustic cabin sits quietly, imprinted by the marks of oceanic elements with sand flecked walls and deep grooves of salt embedded in the roof, as much a part of the island as the nesting mutton birds and the resilient midden trees. The shallow water lapping on the rocky shoreline deepens to a coral reef, with fiercely coloured reef fish and large game fish darting among the outcrops ...

T

he best part about this island paradise? It’s located just off the coast of Mudjimba, right here on the Sunshine Coast. Welcome to Mudjimba Island. As a keen scuba diver and snorkeller, I’ve cruised the east coast of Australia on my family’s yacht, heading north to experience the beautiful Whitsundays. From these ventures, I can happily say that Mudjimba Island offers an island landscape paralleling that of the tropical far north.

Located about two kilometres off Mudjimba Beach, the island rises from the seabed in a crumble of reef and rocks, a distinct silhouette visible from the entire stretch of our coastline. It’s steeped in history dating back to Aboriginal dreamtime and is known as Mudjimba or Old Woman Island, both names derived from the stories of legends and the ‘midyim’ berry bushes found there. The tale of its creation stems from a war of warriors — Coolum and Ninderry who fought a fierce battle over a woman, Maroochy, before Coolum’s head was knocked from his shoulders to roll into the sea as an island. Today, the remnants of this culture can be found in the shell mounds and scar trees still found on the island as part of conservation efforts.

Today, Mudjimba Island attracts surfers, anglers, sailors and scuba divers to its many wonders.

Have you been to SHARE YOUR ISLAND Mudjimba Island? SNAPS WITH US

Surf: The local surfing community often braves the paddle from the beach out to the island to catch the renowned surf break on ‘the ledge’, with its reputation as one of the best Queensland reef breaks. The deep barrels of the island’s swell beckon and entice surfers with its left and right point break over a beautiful coral reef. Only experienced surfers should attempt the journey; there is a very deep hole between the island and beach, tiger and other shark species are frequently sighted cruising around, and a strong level of fitness is required to make the return paddle.

Fish: Keen anglers head to the island to fish the mackerel, reef fish, taylor, tuna and abundance of shellfish that inhabit the surrounding waters. It’s generally recommended by locals to fish the island by boat as the rocky shoreline makes it near impossible to land safely, although a kayak or surf ski will be able to tuck close to shore. The lee (protected angle) of the island offers a sheltered place to moor for yachts on a day sail out from Mooloolaba.

On the island: Although it is not encouraged, stepping onto the island will reveal an exotic, untamed habitat. The foliage is hardy to withstand the exposed conditions, while the small seaside hut has stood the test of time after being built in the 1940s, and lived in until the late 1990s.

Underwater: The gentle slope of the shoreline deepens to a spanning coral reef and coral garden, starting at a two-metre depth, and beckoning to be explored by snorkellers and divers. It’s a cornucopia of hard and soft coral, coral gardens, gullies, ledges, coral bommies and underwater cliffs; a home to nudibranchs, reef fish, turtles, sharks, moray eels, crayfish and more.

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24 | ABOUTGOURMET

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deally situated right in the hub of Brisbane city, located between the CBD and trendy cafes, restaurants of Eagle Street Pier and boutiques of Fortitude Valley.

Brisbane Marriott Hotel has 263 luxurious guest rooms and four suites, all offering spectacular views of the Story Bridge, Kangaroo Point Cliffs, iconic Brisbane River or City Skyline, with each room featuring Marriott’s signature Revive bedding, 32 inch LCD TV, innovative plug-in-and-play technology, elegant finishings and Marriott’s own aromatherapy amenities.

The hotel’s Grecian inspired pool deck is the perfect area to take some time out, featuring a spa, sauna, sundeck, fully equipped gymnasium and stunning views of the Story Bridge.

Immerse yourself in the energy of Motion Bar & Grill, the signature restaurant at Brisbane Marriott. Motion Bar & Grill features two of the largest climate-controlled Wine Walls in Australia, an interactive Chill Wall where diners can hand select dishes and accompaniments, and The Grill – an open kitchen where guests can watch the chefs at work.

Brisbane Marriott hotel is also home to world recognised day spa, The Dome Spa Retreat, which is an ideal facility for brides and their bridesmaids to get pampered for the wedding.

All travellers will enjoy complimentary valet car parking when staying in Executive level rooms, additionally they will also receive complimentary continental breakfasts, evening drinks, canapés and desserts, all served in the elegant Executive Lounge, located on the 26th floor.

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enter online at www.profilemag.com.au for your chance to Win! 26 | ABOUTGOURMET

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