About Gourmet September 2015

ladies at lunch The lunching ladies talk all things fashion

of Taste g sprin matt yurko

CHEF PROFILE Stephen Geurds takes no shortcuts in the kitchen

Introducing Profile’s Gourmet Ambassador and chef extraordinaire

recipe Whipping up a Passionfruit cheesecake has never been so easy

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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GOURMET

I love the way spring flavours flit around in my mouth – long before I’ve even cooked them. They’re so memorable, so exciting that even a long cold winter (with all its red wine and meaty stews) can’t make me forget what absolute treats we are in for.

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he days are finally getting longer and I for one have been enjoying the opportunity to stop in at the local diner for a milkshake in the afternoon with my family while we watch the hustle and bustle of the day’s end and the night’s beginning unfold around us.

Sunday arvo beers with friends is an awesome way to kick off an early barbecue, showcasing the best of what spring has to offer. Swordfish is fantastic at this time of year – don’t be afraid to cook it on the flat plate outside, just splash it with a bit of evoo and salt and pepper. Make the most of ruby red grapefruit by turning it into a salsa to serve with your swordfish. Segment with

another type of citrus like orange or lime (or both) and slice some fresh mint, some spring onion and fresh chilli if you’re feeling fancy.

Asparagus is one of spring’s best gifts – even if it only hangs around for a month or two. Chuck this on the barbie too with some evoo, salt and pepper and you’ll win over the toughest green vegie critic. I’m all for preserving foods and I get that it has to be done – but asparagus in a tin gives greens a bad name. Whoever invented that one has a bit to answer for if you ask me.

I’d love to encourage you, as the weather warms up, to try something new. Grab a leg of new spring lamb, deboned and butterflied (your butcher will do this for you) and give it a rub – go on, get your hands dirty. I like

2 | ABOUTGOURMET

with Matt Yurko

ras el hanout, which you can buy – or make your own with ground nutmeg, cumin, coriander, turmeric, paprika, fenugreek, garam masala, cloves and cinnamon.

Chuck it on the barbecue instead of roasting it and all those smoky flavours will be making your tummy rumble long before you’re actually hungry.

Some boiled new potatoes tossed with butter, sea salt, dill and mint are best mates with either the lamb or the fish, and you can turn leftovers into a potato salad the next day.

Go out and get some sun on your skin this spring, the backyard barbie is calling.

Invite your friends – good food should always be shared.

WORDS STEVE STREET CSW (CERTIFIED SPECIALIST OF WINE USA)

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am regularly asked questions about the many facets of wine. So this month we’ll investigate some of the common questions that may help you clear up a few things next time you’re looking for that little Tuesday nighter or a boutique number that you need to buff your enthusiast friends with.

Q: I’ve noticed some red wines seem to be fuller in body than others.

Why is there a difference? a: On the greater wine scale from lightest to heaviest, the more common varieties would range in this order: Pinot Noir – Merlot – Grenache – Tempranillo – Cabernet Sauvignon – Shiraz. However in many cases some of the above varieties may vary slightly due to factors affecting fruit ripening, climate, region or the style the winemaker sets out to achieve. No wine style is ever hard and fast.

Q: What is the difference between a $10 wine and a $50 wine?

Will I be able to taste the difference? a: All wines start in the vineyard. You will hear a grower say this and you will always hear the winemaker back him up. Think of it like this – do you walk into a supermarket or your greengrocer and head straight to the clearance table with the fruit and vegetables that have blemishes and a few bruises? The fruit used to produce premium wine can command in excess of $5000 per tonne, allowing you to press off around 600 litres of juice for each tonne. Throw in some new French oak barrels worth $1200 a piece plus production costs

and you can see how quickly outlay costs compound. Alternatively, if we are only interested in producing a quaffer, the price may fluctuate as low as $150 per tonne with fewer overheads that are required for a cheaper style of wine. As for tasting the difference – plush dark fruits with lashings of mocha, black pepper and vanillin matched with that charred grilled sirloin and red wine jus? It costs money to accrue those nuances.

Q: Why do some red wines give me a headache after a couple of glasses? a: Red wine has an array of organic compounds and to a much lesser extent, added chemical compounds. One of the main factors which causes some of the trouble is an organic compound called tannin which is part of the phenolic family. Sourced from mainly oak barrels, it is also extracted in lesser amounts from the skins, seeds and stalks. Red wine also has low levels of histamines along with similar organic compounds that may trigger receptors attached to prostaglandins which may also cause headaches. Try a red that has no oak or minimal oak impartation which may include (but not in all cases) varieties such as Grenache, Pinot Noir and quite a few Italian numbers. Alternatively, there have been trials, with good results, with small amounts of Aspirin and Ibuprofen ingested about an hour before wine consumption, which alleviates some of the constriction of the frontal lobe capillaries by increasing blood flow to the area.

You should always see your physician if your pain is ongoing.

Visit www.thewinewall.org for information.

Bin 106 Stage One is here – come and check it out.

THE FRIDAY SUNSET SCENE TO UNWIND WITH FRIENDS Meet in the waterfront garden – boutique wines, beer and cider. Wood fired oven specialities from Michelin Star Chef Stephen Pulman – French Burgers, Calzones, Pizza’s and more…

Located at the rear of Le Bistro Jardin premises, 106 Brisbane Road, Mooloolaba (near Jetts Gym).

Waiting to tempt you from Friday 11th September Bin 106 Stage Two coming soon B OUT I Q UE WI NE TAST I NG S • E URO P E A N C UI S I NE • C E L L A R I NG • P R I VAT E F UN C T I ON S Phone 07 5477 6588 (Tues – Sat) 106 BRISBANE ROAD, MOOLOOLABA 3 | ABOUTGOURMET

GOURMET

ine TIME WQUESTION

PROFILE

“I can be driving along and think of a DESIGN and it will trigger an adrenaline RUSH that gives me tingles for 20 minutes.” cinDY VOGeLs

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1. KAREN BAZZAN 2. NATALIE CUNNINGHAM 3. ESTHER BARNETT 4. CINDY VOGELS 5 JUDY COPLEY 6. THE LUNCHING LADIES 7. ANGELA HARRISON

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THE VELO PROJECT, Mooloolaba

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FORWARD WORDS INGRID NELSON PHOTOS REBECCA SMITH VENUE THE VELO PROJECT, MOOLOOLABA

Being our Big Fashion issue, I took the opportunity to catch up with some of the amazing local designers who are making big waves in the industry to discover their passion, inspiration and top tips in fashion.

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here is such a buzz in the Profile office this month being our Big Fashion issue so I thought it was the perfect time to sit down with some of the Coast’s best talent to discover a little more about the inspiration behind their designs and share some of their top fashion advise with you. Interestingly, apart from their proven success in business, this bevy of talented women has also managed to raise large families in their spare time! In fact, a quick head count revealed that between us we have produced 27 children. Yes, you read that right, 27! Goes to prove us women are great multi-taskers!

Joining me for a delicious lunch to talk all things fashion at the Velo Project, Mooloolaba was Cindy Vogels of the Devoted Milliner; Karen Bazzan of Hampton Threads; Judy Copley of Judy Copley Couture; Esther of Kis Kiss Bang Bang (XX!!) and her good friend Angela Harrison and last but not least Natalie Cunningham of Emu Designs. profile: Can you share your background and how you got into the fashion scene? cindy: I studied fashion on the Gold Coast and have worked in Sydney and Brisbane in different fashion roles. Most of my grounding though was as a child from my mother. She was a designer/dress maker. I have such great childhood memories of the travellers arriving with their vans full of materials and picking the fabrics with mum, I loved being able to feel and touch everything. By the time I was 10 I could whip a bikini together in 30 minutes to show it off at the beach. It’s always been part of my life. It’s only now that I realise how much of what I do is in my DNA! Every piece I make is bespoke. The designs come out of nowhere. I don’t sketch because it holds me to an ending or completion. I like it to be organic as I’m going. karen: My background is actually in nursing. To be honest I have always been a very textbook, structured type of person and work well to a plan but my creative side has always been there, just waiting for the right opportunity. When I married, I joined my husband in his building firm. We were furnishing our display homes and got tired of seeing the other furniture vans arriving, we thought why not have our own, so I was very involved with picking all the furnishings and decor to make the homes sell. We then decided to open a pop up store in

Noosa and at the last minute we were not allowed to sell the brand we intended to as another store in Noosa stocked it. So I had to jump on a plane to China and design a collection and have it made in five to six weeks to have ready to open. We stock a range of beautiful clothing for children. As a mum-of-four I know what mums want, things that wash well and are stain resistant! We are introducing an equestrian range soon, which I am very excited about. Particularly as my family are very involved in polo cross. esther: I’m the other half of Kis Kiss Bang Bang (XX!!) mens clothing store in Mooloolaba, owned by my husband Grant. I also have my own hair salon in Buderim where I have been for nine years. Grant opened the store a year ago and specialises in relaxed, laid back menswear.

Think linens, wedding attire, resort wear. We went over to Thailand and Bali to pick our fabrics, and they are made in Thailand by a top designer. I work with Grant a couple of days per week. natalie: I started Emu Designs after having four children and not being able to find shapewear swimwear that was also trendy and suited to young mothers so I decided to make my own. The miracle suits available at the time were old fashioned. I wanted to create swimwear that make you appear five kilos lighter and still look good. I guess it’s also in my genes. My grandmother used to make clothes for Rod Stewart including his famous white suit. judy: I have always loved having the luxury to create something beautiful. My mother worked for a fashion house in Melbourne in the 1930s making bridal gowns and she taught me. I am one of seven and I’m the only one that way inclined. I think I am just meant to do it. profile: What is the inspiration behind your work? judy: Sometimes, when I start a dress, I don’t know what I’m going to do. It’s art. I design bespoke bridal gowns on the Coast, hand created and do all the sewing and beading myself. I dabble in every era and not in any particular niche. My work is very detailed and I love pushing the boundaries. I have so many ideas I won’t live long enough to get them all out. natalie: I wanted to create something uniquely Australian and being from an Indigenous background myself, I decided to base my designs on the work of Indigenous artists from around Australia. Each tag of

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L ADIES AT LUNCH

FASHION

L ADIES AT LUNCH

my range shares the Dreamtime story on the print I have used for that particular garment. I’m very excited to be showcasing my range at New York Fashion Week this year! cindy: When my children were younger we would move several times a year with my husband’s work, often arriving back in Australia around Melbourne Cup time and I would always get excited about putting together outfits for my family and friends. It was then I saw the longevity and beauty in hats. When you give someone a hat, you are giving them love and creativity and they want to put it in a box and show their friends. I am completely addicted to it, it’s my drug. I can be driving along and think of a design and it will trigger an adrenaline rush that gives me tingles for 20 minutes.

MOOLOOLABA PRAWNS

profile: How much has social media helped grow your business? karen: In abundance. Without it we wouldn’t have anything. When you live in a small town as I do and you have a retail store just waiting for people to walk in, you wouldn’t get very far. We blog regularly for both businesses and we update our Facebook page daily. cindy: Karen told me more than 18 months ago I needed to be on Instagram, even though I didn’t even know what it was at the time and I’m so glad she did. It allows me to live in a small regional/rural setting which I love and run my business from there too. I was noticed by the largest fashion machine in the world and it was completely irrelevant to them where I was as long as I could get the first shipment to a Fedex counter. Brandon Maxwell Studios in New York started watching me on Instagram last year and in June they made contact about supplying a hat for Lady Gaga, which she did end up wearing. Karen was the first person who saw their email because I didn’t believe it was real. It’s so cool that we shared that moment together. I’ll never forget it. You just have to put it out there. It’s definitely my main driver and has allowed me to connect with people all over the world. karen: You have to be in people’s faces. It’s a subtle way of advertising.

Facebook is a friends thing whereas with Instagram you are following the people you are interested in, you don’t have to be friends. profile: What item in your wardrobe could you not live without? angela: I’m a Melbourne girl so it would have to be my black roll neck sweater. natalie: My Converse Chuck Taylors. I live in them. esther: My long white linen shirt. I like wearing it with the collar up with jeans. karen: Twelve months ago I would have said an A-line dress. Now it’s slouchy pants. You can wear them with heels or flats they are so comfortable. cindy: I am a ripped jeans girl. I have seven different pairs at the moment. I love them. It might not be something that everyone else is wearing, I don’t care, it suits me. I can wear them with thongs, stilettos, ballet flats. I love pulling on a pair of jeans and then trying to make my outfit as interesting as possible. I’m also all about colour and I know when I wear colour it makes other people happy. judy: A white long-sleeved shirt. I’m older and it covers everything. If you wear colour people look and I like being in the background. profile: Can you share your best fashion advice? judy: Wear what you love not what’s in fashion. cindy: As I came closer to 40 I started to understand it was more about what suited me and culling the things I felt uncomfortable in. karen: Try to be a bit different. Make the outfit your own. natalie: Dress for your shape and accessorise. angela: Be happy with what you are wearing because it will show on your face. If you look in the mirror and you don’t like it, change it. esther: Always have well groomed hair. It doesn’t matter what you’re wearing if you have good hair.

THE BAD HUNTER

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THE VELO PROJECT, MOOLOOLABA

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had heard such rave reviews about the Velo Project, Mooloolaba, and after my recent lunchtime visit I can understand why!

The eclectic little neighbourhood restaurant tucked away in Careela Street has to be one of the Coast’s best kept secrets. Quaint and homely, the rustic decor consists of mismatched tables and chairs, with lots of vintage pieces and interesting little knick knacks making it feel like a home away from home. The atmosphere at the Velo Project is warm and welcoming. Service is prompt and friendly and the delicious smells wafting from the kitchen are a good indication of what’s to come.

Owner Sarah Nash had prepared a delicious two-course menu especially for the lunching ladies, starting with the Bad Hunter for entree. Consisting of potato and mushroom gratin, served with sauteed kale, sweet corn, fresh parmesan and a poached hen’s egg, it was light, delicious and bursting with flavour. Next, we were treated to grilled Mooloolaba prawn salad. The succulent local prawns were served with red quinoa, sweet corn, red elk, fresh tomatoes and orange dressed with sweet chilli vinaigrette – yum! Make sure you try one of the healthy blends of freshly made juices on offer – not only are they delicious, your body will thank you too!

With a focus on supporting local farmers and suppliers, it’s no wonder the Velo Project guarantee to use the freshest ingredients available and the proof is in the pudding. You can taste the love that has gone into preparing the dishes.

Don’t miss this little gem next time you visit Mooloolaba. You won’t be disappointed.

The Velo Project 19 Careela Street, Mooloolaba Ph: 5444 8693

6 | ABOUTGOURMET

ing “I believe more than anyth that when you have passion and pride in your work, it translates to the plate.”

Angelo PuelmA Head chef

chef Angelo See Restaurant head years. The ht eig of f che Puelma is a Australia to ved Chilean-born chef mo South his s use now in 2010, and nce erie exp and American upbringing, fusion a as f, che p shi as a cruise ning, modern influence in the fine-di tes up at the pla he hes Australian dis His culinary t. waterfront restauran the cultural by en driv passion is fresh, local ng importance of food, usi with new ing ent erim exp produce, and pride ts, flavours and ingredien hes and dis ible red inc g in constructin sauces from scratch.

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twist, I’m trying to use all the local and fresh ingredients I can, to engage the public here to try different foods, flavours and combinations without presenting something too different.

“It is important to me, to preserve and showcase the quality produce we have available on the Sunshine Coast” says Angelo, who regularly visits markets here and in Brisbane to find ‘challenging’ ingredients to add to his repertoire while still paying homage to the family’s Chilean heritage.

And with a setting overlooking lapping blue marina waters, naturally Angelo uses delicate seafood, plucked from the Mooloolaba trawlers to create his gastronomic delights, changing the usual concept of paddock-to-plate dining, to from the sea to See.

f the fresh salt air of the Mooloolaba Wharf isn’t enough to whet your appetite, then the mouth-watering fine dining fares of waterfront panoramic vista See Restaurant will do the job.

The restaurant is co-owned by head chef Angelo and his father, Antonio after buying it more than 14 months ago.

Angelo was already working as head chef at the restaurant and with the new takeover was joined by his father who hosts frontof-house duties, his younger sister working as waitress and brother taking on the role of kitchen-hand – family ethos is clearly the order of the day as they create a warm, welcoming dining ambience.

“We change the menu every three months according to the seasons, we have a lunch special menu and a la carte menu, they all change completely,” reveals Angelo.

Following their successful winter menu, their new spring menu will be launching this month and will feature tantalising and delectable flavours while maintaining the Chilean influence. “I would say it is also modern Australian with a South American

See Restaurant is open from Tuesday to Saturday, 10am to late and Sunday for lunch, and is available for functions. www.seerestaurant.com.au 123 Parkyn Pde, Mooloolaba QLD 4557 (07) 5444 5044

Angelo’s PlATe

Dough –

‘Like’ See Restaurant on Facebook for recipe videos and look out for another recipe in the next issue of Profile.

Empanadas

“Empanadas are a very traditional Chilean pastry, usually deep fried or baked,” shares Angelo of the mouth-watering seafood pastries, one of his specialities. “Every town or village along the coastline in Chile will have its own kind of empanada, varying from prawn to scallops to crab.

Filling -

IngredIents: • 2 cups of roughly chopped king prawn meat • 2 cloves of garlic finely chopped • 4 tbsp. of finely chopped parsley • 1 cup of shredded mozzarella cheese • Salt and pepper to taste Method: Mix all ingredients.

IngredIents: • 4 cups plain flour • 1 cup hot water • 1 tspn salt • A dash of olive oil Method: 1. Sift flour and salt together 2. Add olive oil and hot water 3. Stir together until flour and water bind and form a crumb-like product 4. Hand-press and knead into a dough 5. Roll dough into small balls, approximately 2 inches in diameter 6. Roll dough balls into a flat base, similar to that of a small pizza (approximately 25cm across) 7. Place one tablespoon of king prawn mixture in centre of flattened dough, and fold over to form a semi-circle 8. Press the dough together, careful to remove any air bubbles which may appear 9. You may have to wet the dough in order to make it seal 10. Deep fry until golden and enjoy!

PROMOTION

TAsTe of

words anna rawlings photos rebecca smith

GOURMET

STEPHEN GEURDS

taking stock Having dished up over 25 years experience in the kitchen, Stephen Geurds now adds another feather to his chef’s hat – mentor to young and aspiring apprentices.

Nicole Fuge finds out where his passion comes from.

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WORDS NICOLE FUGE PHOTOS REBECCA SMITH

hen I say San Remo, my guess is you start thinking about rich and delicious tomato sauces coating a generous serving of silky al dente pasta, peppered with parmesan cheese.

While you’re not wrong, it’s also a fishing village in Victoria and the place where Stephen Geurds started his cooking career in 1989.

But unlike the former Italian ingredient, Stephen’s repertoire is much broader, specialising in a whole host of international cuisines.

Stephen says he has always liked working with food and learnt the art of cookery from his mum and grandmother.

“I wasn’t very good with anything else at school, home economics was the only subject I did really well in,” he says.

“When an apprenticeship came up in a local hotel I did my time there. I spent nearly 10 years working with them and then moved to Melbourne for five or six years to get into a busier environment.”

Stephen thrived in the bustling venues, dishing up 600 to 700 meals a day, before craving another change and shifting to the Northern Territory in 1999, where he spent 13 years working for various award-winning sports clubs.

In 2011 he made a seachange to the Sunshine Coast and worked at the Yacht Club in Mooloolaba, then the Nambour RSL and just over a year ago took on the role of head chef at The Creek Tavern.

Stephen has since had the opportunity to broaden his specialties, whipping up dishes in a wide range of cuisines to cater to everyone’s needs, as well as running daily specials to test and measure new meals – the popular dishes are then graduated to the summer or winter menu.

“I try and get all the chefs in the kitchen to have their input so when a dish goes out they’ve got that feeling, ‘that’s my dish’.

At the end of the day we’re all here to provide good service and food for the customers so we’re quite flexible in allowing them to experiment,” he says.

In allowing the younger chefs the freedom to experiment in the kitchen, Stephen has become a mentor to them, teaching the tricks of the trade and how to make delicious meals from scratch – all from recipes he’s developed over the years.

“It’s good when you get someone who’s eager to learn and you see their eyes light up when you show them something new,” he says.

“We make our own stocks and bases, so all our sauces and dressings are made in house, which for the apprentice is a good thing because nowadays a lot of places use bucket mayonnaise, hollandaise – everything comes out of a bottle.”

And the perfect accompaniment to a delicious sauce?

“I’m a steak person, I love a nice piece of steak,” he says, elaborating on his love of cooking with red meat.

“I also like doing things like the lamb shanks, braising, osso buco and oxtail, all the old style traditional cooking, slow cooking. I find when you have a nice lamb shank that’s been cooking for four or five hours, the meat melts in your mouth.”

But despite his penchant for the old style of cooking, Stephen still revels in sampling new flavour combinations and testing out recipes, it’s a passion that never tires.

“I’ll get here of a morning, before everyone else, and tinker around, have a look at what’s in the fridge and put things together,” he says with a beaming smile.

“It’s the experimentation of creating new items and new food and serving customers and making people walk away happy.”

“It’s the experimentation of creating new items and new food and serving customers and making people walk away happy.”

8 | ABOUTGOURMET

Thursday Steak night

steaks from

$16!

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*

GOURMET

All’ Antica Established 25 years ago, All’ Antica is one of the Sunshine Coast’s must-try dining experiences. Boasting an authentic Italian menu and being fully licensed they offer a warm, rustic atmosphere. 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 also offers tailored function packages where the entire restaurant may be exclusively booked for with 40 or more guests, they also cater for all dietary requirements. So, what are you waiting for – make a date 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!

Homemade Bliss For a guilt-free cake made from quality fresh ingredients, Homemade Bliss Cakes supplies cakes and tarts which are gluten free, dairy free, vegan, paleo and superfood – and raw cakes are available too. Everything is made fresh to order, by hand without any of the nasty artificial ingredients, preservatives or additives.

Big Top Market Fresh, Ocean Street, Maroochydore Phone: 0413 505 904

Big Top Smokery Noosa River Smoke House is now available at Big Top Market Fresh where they produce some of the finest quality cured and smoked fish products, using some of the finest artisan methods for curing, smoking and ageing the fish. Being in business for the last nine years, Noosa River Smoke House has grown and expanded their customer base to include the local IGAs, restaurants, hotels, fresh food markets and farmers markets. For any smoked and cured fish products, Noosa River Smoke House is your one stop shop.

www.facebook.com/noosariversmokehouse Big Top Market Fresh, Ocean Street, Maroochydore

10 | ABOUTGOURMET

Asian Street Food combines the exotic flavours of Asia with the Sunshine Coast’s freshest produce to bring you restaurant quality foods at market stall prices! If you’re craving Asian food, discover the extravagant flavours from Vietnamese omelettes to Som Tum salad with smoked ocean trout, Laab Gai with sticky rice and crispy braised pork with Thai Mee Grob noodles. Although Asian Street Food is no longer available at Big Top Market Fresh, you can still get all of your street food goodness at the Noosa Farmers Market.

Noosa Farmers Market, Noosa www.asianstreetfood.com.au

Heavenly Spring Rolls With flavours ranging from Thai chicken satay, with thai peanut satay sauce inside, and vegetarian options, it’s enough to make your mouth water.

Come and find out what happens when the best Thai chicken satay you’ve ever eaten is married with a crisp and non oily spring roll. For vegetarian spring roll lovers, there is a delicious option with a mixture of sweet potato, carrot, pumpkin and potato, kaffir lime leaves and garlic and ginger.

Big Top Market Fresh, Ocean Street, Maroochydore Phone: 0404 103 028

Frozen Sunshine Icy poles, ice pops, popsicles, paddle pops, call them whatever you like, but Frozen Sunshine calls them ice blocks.

These handcrafted ice blocks are not only gluten free, but dairy free as well, using only local and seasonal ingredients.

The flavours are to die for, ranging from caramelised banana, chocolate, cold brew coffee, salted caramel, strawberry lemonade, vanilla bean and more. Frozen Sunshine has made it their mission to make their food as allergy-friendly as possible with no dairy, gluten, eggs, nuts, colours or preservatives.

Big Top Market Fresh, Ocean Street, Maroochydore

www.frozensunshine.com.au

11 | ABOUTGOURMET

GOURMET

Asian Street Food

RECIPE

The base

• 1 cup (120g) raw almonds • 10 fresh dates, pitted • ¼ cup raw shredded coconut Place the three ingredients into Thermo Appliance/blender.

Blend for 20 seconds on speed 8.

Using a spatula, scrape the mixture out into a 22cm (9 inch) pie dish, press it into the corners of the base and chill for at least 30 minutes.

The filling

• 250g cream cheese, softened • 400g can condensed milk • 1 x 10g sachet gelatin • 2 x passionfruits Add cream cheese to Thermo Bowl/mixing bowl.

Blend for 10 seconds on speed 8.

Add condensed milk and blend for 2 minutes on speed 4.

Add the gelatin to ¼ cup of hot water and stir briskly with a fork until dissolved.

Add it and passionfruit pulp to the creamy mixture.

Mix for 30 seconds on speed 2.

Pour this mixture over the base and return to the refrigerator. Chill for at least 4 hours.

Spine = 8.25mm

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CULTURE & travel

inside 14

16 22

music

Xavier Rudd warms up the vocals ahead of his Caloundra Music Festival gig

Dance

Anne Fraser and John Templeton reunite on the dance floor

TRAVEL

Discover the Sunshine Coast’s best kept secret – Chambers Island

culture trail

+ much more...

13 | ABOUTGOURMET

“I get so much inspiration from the earth, it’s such a beautiful, powerful beast and there’s so much music that comes from that.”

Soul XAVIER RUDD

WORDS ANNA RAWLINGS PHOTOS CONTRIBUTED

Australian singer, songwriter and multi-instrumentalist Xavier Rudd is in the midst of an Australian tour, featuring his newly-formed band The United Nations in a show of cultural harmony. We catch up with the free-spirited, socially-conscious musician ahead of his headline act at the 2015 Caloundra Music Festival.

S

tanding with bare feet, surrounded by his international band, with the natural amphitheatre of rolling green hills dotted with rocky outcrops and a flowing river past the edge of the raw wooden church-style stage, Xavier Rudd seems to channel his surrounds into the melodic croons of his performance, set in the mountains of Mishawaka in America.

“I draw a lot of my inspiration from life pretty much, it’s like there’s so many amazing things, I get so much inspiration from the earth, it’s such a beautiful, powerful beast and there’s so much music that comes from that,” Xavier says.

“I am more pumped to play whenever it is outdoors… just in incredible natural beauty.”

The surf/roots artist is known for seeing music as an ‘ancient ceremony’, and molds his fluid lyrics around the influence of the earth and of life – everything from the ocean, the land, the sky and the animal kingdom, to compassion, love, Indigenous communities, spirituality and the environment.

A regular on musical festival circuits in Australia, North America and Europe, Xavier is adept with a range of instruments, including guitar, shaker, didgeridoo, Weissenborn slide guitar, Tongue drum,

14 | ABOUTGOURMET

media and to be able to grow awareness is a huge honour,” he says.

“It needs our help, so it’s important to do what we can and if people don’t then it’s selfish in my eyes.”

Xavier has also recently formed a nine-piece international band, The United Nations, featuring guitar, bass, drums, percussion, keys, horns, flute, saxophone and vocals; hailing from the diverse cultures of Australia, Indigenous Australia, South Africa, Samoa, Germany and Papua New Guinea.

The band is currently touring to celebrate the release of Flag, the second single from their acclaimed debut album, Nanna, as part of the Australia-wide Flag Tour that kicked off in August, including 35 performances around the country.

“It’s been amazing, it’s totally different from what I’ve done in the past, and it’s been pretty powerful, it’s a different approach,” says Xavier of the band’s formation.

“I’m more of an entertainer now and I like engaging people, whereas I used to hide behind my instruments.”

Following the band’s incredible European tour across seven countries, Xavier and The United Nations are booked as the headline act for the Caloundra Music Festival 2015 from 2 to 5 October.

“I love the Sunshine Coast, it’s beautiful, the people are always happy, the weather is good and the beaches are beautiful,” Xavier says.

Of what’s planned for the show, Xavier shares, “there is going to be a lot of the new record and a lot of versions of other songs we’ve been doing ... we’re constantly evolving the show, it’s going to be a lot of fun and a bit of a boogie for everyone.”

“I grew up on the bush and in the Coast and it was always just hanging out so I guess naturally my music lent itself to earth based things.”

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CULTURE

stomp box, djembe, harmonica, ankle bells, and slide banjo, sometimes played simultaneously.

Xavier is the product of a grassroots upbringing near Bells Beach in Victoria, where he discovered a self-taught interest in music – including learning how to play the didgeridoo by practicing on a vacuum cleaner pipe.

“I was always keen on learning instruments and writing songs right from when I was a kid, my brother had a guitar. I was self-taught, like if there was a piano around I would teach myself,” Xavier says.

“Most of my music comes from an earthbased place because I’ve always been outside, as a little kid I grew up in the bush and on the coast, so I guess naturally my music lent itself to earth based things,” drawls Xavier, his every sentence seemingly carefully considered before he speaks.

It’s this presence in the present that shines through in Xavier’s lyrics. “It’s part of our natural existence on the planet so it comes through song,” he says.

“I get a lot of inspiration from that, and then you’ve got emotional stuff like family and things that gives you more inspiration and love,” he says.

In his personal life, Xavier, 37, has recently become engaged to fiancee and well-known holistic personal trainer Ashley Freeman, and has two sons, aged nine and 15, who occasionally join him on tour.

He balances touring with a healthy approach to life, preempting the typical musician’s rider with a focus on an active lifestyle, eating well and choosing to explore his surrounds, such as the recent Mishawaka performance where he hiked to the top of the mountains where, “I could see for miles, it was incredible.”

“It’s just all about being conscious of like, where you are and then being disciplined.”

Talented musicians are common, but less so are those with a social conscience, and Xavier’s respect for earth is evident, and protecting and preserving it and its inhabitants by spreading a message through song is something he is passionate about.

“When there’s an environmental group or issue, naturally those kind of places are drawn to my music and then being able to have the ability to help organisations spread their message through my social

CULTURE

Strictly

BALLROOM WORDS INGRID NELSON PHOTOS REBECCA SMITH

It may be 40 years since they last hit the dance floor, but local ballroom duo Anne Fraser and John Templeton are proving age is no barrier when it comes to enjoying the many benefits of dance, as Ingrid Nelson discovers.

16 | ABOUTGOURMET

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A

sk anyone who knows me and they will attest to my absolute love of ballroom dancing. The glitz, the glamour, the bling, the fake tan … I love it all!

I vividly recall the very first lesson my mum took me along to as a child and being mesmerised by the music and in awe of the dance couples moving together as one in perfect unison, not to mention the stunning costumes.

Some of my fondest memories are of my dancing days and they came flooding back to me recently as I watched local dance couple Anne Fraser and John Templeton waltz effortlessly across the floor at Templeton Dance Studio in Eumundi.

This isn’t your average dance couple either. Remarkably, Anne and John were a competitive ballroom duo more than 40 years ago and after both enjoying successful careers as teachers in different fields, Anne in jazz and ballet and John in ballroom, they have recently reconnected and are hitting the competitive dance scene as a couple once more.

“I have been dancing and teaching ballroom for a long time,” says John. “Anne and I competed for almost seven years back in the ‘70s before a knee injury took me off the dance floor for some time and we went our separate ways. Anne started her own jazz and ballet dance studio, which is still highly regarded on the Coast today.”

Although the couple kept in contact over the years, both referring dance students to each other from time to time, they had not danced together since their youth, until recently when John finally took the plunge and invited Anne back onto the ballroom dance floor.

“Even though I was teaching, I was really missing the social aspect of dancing with a partner so I made the call to Anne and suggested she come back to ballroom as my partner again, and thankfully she said yes!” says John.

Despite Anne’s commitments with her dance school, where she still has a hands-on role, she didn’t hesitate to accept John’s offer.

“I thought about my busy life, but I missed ballroom and it wasn’t until I got back into it that I realised just how much I missed it. I love the social connections you make with ballroom and although I love teaching, I jumped at the opportunity to dance for myself again.”

Now known as Dancesport, ballroom has come a long way during the past decade, with popular TV shows such as Channel Seven’s Dancing with the Stars influencing the comeback of what was once known as somewhat of an “old fashioned” style of dance. But despite its modernisation, both John and Anne agree the basics really haven’t changed.

“It’s just our ages that have changed really,” John quips.

“It all comes down to good technique and hard work,” adds Anne.

“Unfortunately, these days people are time poor and they want instant results but you have to work hard for the rewards.”

And work hard they do! In fact, the talented couple is about to compete in their first competition just a few months after reuniting under the tutelage of John’s nephew, champion ballroom dancer, Luke Brown, and John couldn’t be prouder.

PHOTOS FROM LEFT: ANNE FRASER AND JOHN TEMPLETON IN THE EARLY DAYS, AND NOW.

“Even though Luke started his ballroom dance career with me as his teacher, he has gone on to learn from other great teachers in Brisbane, the Gold Coast and overseas. He has trained much higher than I ever did and is more qualified, so I enjoy learning from him now,” says John.

But Luke is quick to point out his appreciation for the strong foundations his uncle instilled in him as a young dancer and says he still uses those techniques with his students today.

“It is an honour to pass on what I have learnt to John and he is an awesome student, as is Anne,” says Luke. “Nothing is too hard and they always try their best no matter what I throw at them. John provided me the opportunity to travel and have lessons all over the world but I still use the techniques and even the words he used when he taught me all those years ago.”

I was lucky enough to see Anne and John in full swing as they rehearsed for an upcoming competition in costume on the day of our interview and despite being more mature than when they originally partnered in their 30s, both look fit and fabulous thanks to the hours spent in the dance studio.

Donning an elegant white ballgown, Anne’s slender limbs glide effortlessly across the dance floor, John’s strong frame-hold guiding her with ease. Her black latin costume is just as glamorous as they heat things up with a cha-cha.

“The costumes have changed a lot over the years,” says Anne. “They were more conservative when I last competed. It took 75 metres of tulle for the underneath of a ball gown and the latin dresses were more fluffy with less skin exposed,” she laughs.

The attire might have changed but one thing is clear, people from all walks of life continue to love to dance and Luke is passionate about sharing the benefits of partner dancing with the Sunshine Coast community.

“Ballroom hasn’t changed, it’s the atmosphere that has changed.

There are not as many places to do it anymore. People love to see couples get up and dance. When John was starting out it was a very common thing to have dozens of couples up on the RSL floor, now you would be hard pressed to find one couple, I want to change that. The health benefits are wonderful too and it doesn’t have an age barrier, it doesn’t discriminate, it’s for everyone to enjoy!”

So what advice would Anne give to those thinking of taking some ballroom dance lessons?

“Don’t hesitate, just get out there,” she says.

Couldn’t have said it better myself. Now where did I put my dance shoes?

“Unfortunately, these days people are time poor and they want instant results but you have to WORK HARD for the rewards.”

17 | ABOUTGOURMET

CULTURE

BEAT OF HER

heart WORDS KATE DAVIES PHOTOS CONTRIBUTED

There are times in life when all you need is some music to float away in a hammock to, and when those moments arise, Chontia Robinson is just the folky tune that will have you swept off your feet.

CHONTIA ROBINSON

I

t’s true what they say: everybody needs good neighbours. And even better is when they can sing you a lovely tune to warm you to the tips of your toes, like singer/songwriter, Chontia Robinson.

The folky lass, with the most soothing of voices, has recently made her home on our coastal shores, bunkering up in the Diamond Valley to record an album and entertain crowds at local venues in the most spectacular fashion.

The former Sydney-sider first picked up a guitar at the age of 10, learning how to strum a tune with the help of her singer/songwriter mother, Leslie Flemming – a well known vocalist in the Queensland entertainment scene.

“I have been singing since the day I could talk, you couldn’t shut me up,” says Chontia. “I get that from my mum, lots of people tell me I sound like her when I sing, which maybe leaves a few people doing a double take.”

Leslie died when Chontia was 15, leaving her a handbag of influential albums, including the emotional classics of Janis Joplin and Joni Mitchell.

The records became her motivation to continue on the singer/songwriter quest and live out her mother’s dreams as well as her own.

“As well as mum’s handbag, I was left an old Hondo acoustic guitar and I would play for hours every day, writing songs and singing after school, or whenever I got the chance,” she says. “From the start I only learnt one cover song, I was taught to listen to the chords and create my own music, which is why writing has become so natural to me.”

At the age of 18, Chontia performed two of her original songs for the first time at a songwriter night at the Ivanhoe Hotel in Manly, Sydney to a packed house. Her performance was so well received she was soon picked up for regular gigs at other well known entertainment venues, creating her

own following and picking up regular work throughout Sydney.

Before Chontia knew it she was selling out shows and had built a reputation as one of the most booked solo artists in Sydney and the central coast. But this was all put on hold, when at age 25 she was diagnosed with a spinal disease that left her debilitated for two years.

Keen to get back in front of a crowd, Chontia then moved to the central coast of New South Wales to pick up where she had left off. She met producer Parris Macleod in 2011 and set out making an album together, performing their music at festivals, including the Woodford Folk Festival, Tamworth Country Music Festival and the Airlie Beach Music Festival.

“I had a pretty incredible journey from there, working with Rick Price, who became my mentor for a while, as well as working with didgeridoo player Mark Atkins,” says Chontia.

“I have played at the Woodford Folk Festival three times. It’s such a great vibe there; the crowd is always so wonderful. I just really enjoy playing at festivals.”

In search for an inspirational change, Chontia and Parris moved to the beautiful Diamond Valley on the Sunshine Coast earlier this year, taking the time to record and write a new album.

“It’s always nice and exciting to start fresh somewhere where nobody knows you and you can work on creating a new following,” she says. “Living out here among the trees in a beautiful wooden house, which is actually round, is really inspiring and has given me the fresh air I needed to work and feel positive about my music.”

Stretching her musical vocabulary, Chontia is self-taught in violin, harmonica, drums – and pretty much any instrument she decides to pick up and try. She is also testing her vocal chords, belting out a more blues-like tune for her latest album.

18 | ABOUTGOURMET

Before Chontia knew it she was selling out shows and had built a reputation as one of the most booked solo artists in Sydney and the central coast. But this was all put on hold, when at age 25 she was diagnosed with a spinal disease that left her debilitated for two years.

“I just want people to listen to my music and feel happy. I want it to give them hope, lift them up and just be that relaxing tune they can turn on any time.”

Chontia recently formed a trio, The Chontia Robinson Trio, with Parris and Nik Davey on double bass. The Trio has recorded a CD entitled Silence Broken. You can catch Chontia at the Woodford Folk Festival this New Year.

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Earlier this year she and Parris performed at Rick’s Garage in Palmwoods in front of more than 80 people, living streaming the concert around the world.

“It was exciting and we had only been here a while and have become well known in the valley, so it was incredible to sell out a performance like that so quickly,” she says.

With her song writing skills as flavoursome as ever, Chontia says she writes from the heart but admits her style has evolved over the years.

“Back when I first started I was writing the same thing; the meaning of life and giving positive vibes in a song for people to feel good. I did write a couple on how I felt about losing my mum too,” she says. “I never just sit there and plan on writing, I start playing and all of a sudden it comes to me, I feel something there and put the lyrics together.

TR AVEL

THE IMPORTANCE OF TRAVEL INSURANCE WORDS KATE DEVER, LIVE IT TRAVEL

The Government of Australia’s official travel advisory website Smartraveller advises, “If you can’t afford travel insurance, you can’t afford to travel!”

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Five major benefits to check when choosing your travel insurance policy:

o your flights are booked, accommodation is paid for, transfers are confirmed and day trips are organised. Now you’re left with the question, ‘Do I need travel insurance’?

The answer is simple, travel insurance is equally as important as your passport. It may seem like another add-on expense for your trip that you just don’t need. However, if you and your family are uninsured for your overseas trip, you will be personally liable and responsible for covering all unexpected incidents such as; travel cancellations or interruptions, medical expenses, lost or stolen luggage and much more.

In most cases your travels will run seamlessly, the last thing you have in mind is becoming seriously ill or injured in a foreign country.

Unfortunately accidents can happen to anyone. Every year thousands of emergency and evacuation claims are made by Australians while travelling overseas and unexpected medical costs can reach hundreds of thousands. Pre-purchasing a good travel insurance policy may eliminate the risk of having financial hardship in the future due to unforeseen incident costs upon your travels.

Some people believe all travel insurance policies are the same regardless of the price, but remember the cheapest option is not always the ‘best deal’. Different insurance companies will all have various policy inclusions, exclusions and excess amounts. It can be overwhelming when it comes to selecting the right level of cover, so take your time to read the fine print and ask as many questions as possible to determine an insurance policy that’s right for you.

Whether you lose your passport, or get caught up in a natural disaster, travel insurance protects you for a range of difficulties during your trip. If you’re travelling overseas on a long-awaited holiday, taking a business trip, or embarking on a cruise, don’t leave home without packing your travel insurance.

Contact Live It Travel for assistance in booking your holiday and choosing a travel insurance policy that is right for you.

1. MEDICAL EMERGENCIES AND EVACUATION Hospital bills in various countries can approach $10,000 per day, while emergency transport home for treatment can cost anywhere between $50,000 and $250,000! Ensure your policy covers a high amount or, better yet, unlimited medical cover.

2. TRIP CANCELLATION Imagine spending a large sum of money on a holiday only to find out at the last minute, for unforeseen circumstances such as illness, accident or death of a close relative, your trip needs to be cancelled or postponed. Take out your travel insurance policy the same time you book your flights and other travel plans, to start your cancellation and amendment cover.

3. BAGGAGE AND PERSONAL BELONGINGS The right travel insurance can cover you for loss, damage or theft of your baggage and personal belongings. Consider your high value possessions such as laptops and cameras when checking your policy for item limits.

4. PERSONAL LIABILITY If you are involved in an accident or accidentally cause damage to a third party, you may be held accountable for it.

Check your travel insurance can cover your personal liability and legal expenses.

5. COMING HOME EARLY AND RESUMING YOUR TRIP If for some reason you need to return home earlier than expected, due to a medical evacuation or family emergency, your travel insurance should allow you to resume your trip and continue travelling from where you left off.

20 | ABOUTGOURMET

TR AVEL

“The island boasts an impressive children’s playground, CALM protected waters on the southern side and a host of FISHING spots to test your luck.”

SUNSHINE COAST’S

HIDDEN GEM WORDS CASSIE DAVIES PHOTOS WADE FUGE

The untouched beauty of its surrounds, the family-friendly play park, abundance of wildlife, popular fishing spots, adventurous sailing and rowing clubs are just part of what makes Chambers Island a little slice of paradise, right here on the Sunshine Coast.

“Y

ou can still crack an oyster on Chambers Island and eat it.”

Sunshine Coast councillor Jason O’Pray has an affinity for Chambers Island, having visited since he was a child.

“Having grown up in Maroochydore, we used to come here all the time as kids, we would chase lizards and crabs and used to fish on the northern side as well as snorkel around the island,” he says with fond recollection.

“Now I bring my kids here and get some fish and chips from across the road and come sit at what I like to call, ‘the fish and chip table’ and eat, then do a little fishing and watch the kids at the park or go for a swim.”

Jason says Chambers Island is incredibly easy to get to, he’s surprised not many people know about it, “It really is a little jewel in the crown of Maroochydore”.

“The kids often catch a whiting or a bream – that’s what they catch on Chambers Island,” he says.

Jason says it’s the most fun a family can have for free on the Sunshine Coast.

Located off Bradman Avenue, Chambers Island is accessible via the footbridge and is the perfect little getaway for you to relax and unwind.

While I was over at Chambers Island, learning the local secrets from Jason, I could see families basking in the sun, while watching their children play.

The glistening waters, the sound of the birds in the mangroves, made me want to jump in the water and go for a quick dip.

Boasting large shady trees and plenty of open grassed areas, Chambers Island is an ideal location to visit with your family. Picnic tables, a playground and fishing spots all are popular options for you to enjoy.

This location of the Sunshine Coast has been paid a lot of attention recently, with the council spending another $100,000 this financial year to provide more play park equipment for the children.

Simon Ambrose, CEO of Sunshine Coast Destination believes it truly is a hidden gem, saying “The truth is, many locals have never crossed the footbridge over to Chambers Island”.

“The island boasts an impressive children’s playground, calm protected waters on the southern side and a host of fishing spots to test your luck,” he says.

“The name dates back to Charles Chambers, one of the early settlers in the area, and is today home to the Maroochydore Sailing Club.”

It also happens to be one of Simon’s favourite spots on the Sunshine Coast.

If you’re planning to visit Chambers Island, it’s best to do it during the day, as there isn’t much lighting at night.

If you’re trying to keep the kids entertained throughout the holidays, then Chambers Island is your next bucket-list destination.

With an assortment of freshly caught and cooked fish and chips in one hand and your family in tow, toddle over the footbridge onto Chambers Island and make a day of it.

22 | ABOUTGOURMET

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PROFILE

THE CAREFLIGHT HELICOP

TER

THE 2014 GALA BALL

CarEFLIGHt GaLa BaLL is your passport to Paris

From lavish can-can dancers to Parisan glamour, the world famous Moulin Rouge will come to life on the Sunshine Coast this October when RACQ CareFlight Rescue holds its annual Gala Ball.

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areFlight Deputy Chairman, Don Moffatt, says CareFlight’s Gala Ball is the Sunshine Coast’s premier black tie event.

“The eighth annual ball has a magnificent Moulin Rouge theme, treating guests to a night in Paris,” Don says.

As a charity event, the Gala Ball provides an opportunity to celebrate CareFlight’s lifesaving work in the community and raise vital funds to ensure the rescue helicopter service remains in the air.

“It’s a great way to update guests on our service and also acknowledge and thank our wonderful sponsors, supporters, volunteers, staff and our rescue crews on the frontline of critical care,” he says.

“Our 2014 Gala Ball saw our generous Sunshine Coast supporters raise $175,000 to help us continue saving lives. I hope the community can come together again this year to support its local helicopter rescue service.”

Helping to raise much-needed funds at the 2015 ball will be an exciting raffle with an array of sought after items up for grabs.

Fitting with the French theme, there will be a trip to Paris including a travel voucher for flights. Other prizes include a Tour de France lunch and experience package with Australian cycling champion and three time Tour de France Green Jersey winner, Robbie McEwen.

CareFlight’s biggest fundraiser of the year would not be possible without the generosity of local businesses.

“We are so grateful for the support we receive from all our sponsors and the local community who contribute to our lifesaving cause,” Don says.

“This year we are excited to have long-term supporter The Hervey Bay Boat Club on board as the event’s naming rights sponsor.”

CareFlight’s North Coast Fundraising Manager Angela Miles says the black tie gala is the hottest ticket in town.

“Every year tickets sell out incredibly quickly, which is testament to how popular the event is,” Angela says.

“Everyone is reminded to be quick if they don’t want to miss out on this memorable night.”

The much-loved fundraising event is a fantastic evening of fine dining, quality wines provided by Balgownie Estate and outstanding entertainment. See opposite page for details.

VISIT WWW.CAREFLIGHT.ORG.AU/GALABALL FOR MORE INFORMATION.

CONGRATULATIONS ANGELA FOR WINNING 2015 PROFESSIONAL BUSINESS WOMAN OF THE YEAR.

24 | ABOUTGOURMET

RESCUE

CareFlight Gala Ball october 30 2015

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Tickets $220 or table of 10 for $2,000 BalgownieEstate Strictly Black Tie Event Vineyard & Winery

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COMPETITIONS

a luXury 2 night ʻglamPing’ holiday

Straddie Camping on ‘Minjerribah’ North Stradbroke Island has eight beachfront camping grounds just perfect for an island getaway.

$1200

‘S

traddie’ as it is known by the locals, is renowned for its stunning beaches and coastal vistas, laidback seaside villages, and rich Aboriginal history. Straddie is a unique opportunity to experience the old school beach holiday!

Together with Profile Magazine, Straddie Camping is offering one lucky reader and three friends the chance to experience an unforgettable ‘glamping’ holiday staying in one of the newly opened EcoShacks, in their Amity Point Camping Ground.

The Amity Point camping ground is a spacious family friendly campground with calm water beach perfect for the kiddies, and an abundance of native wildlife. The Amity Point township has a friendly island vibe that welcomes all visitors.

Head to www.profilemag.com.au to enter this month’s competitions! straddie camping north stradbroke island – off the coast of Brisbane Phone: 07 3409 9668 www.straddiecamping.com.au

Prize includes:

an EcoShack Two nights accommodation for four adults in at Amity Point Camping Ground and

Return vehicle ferry from Cleveland on the mainl (just outside Brisbane) Half-day electric bicycle hire

You’ll also enjoy dinner for four at the local Seashells Café/Restaurant r for 1 vehicle, dates subject to Stay dates subject to availability. Ferry transfe ng school holidays. includi apply, may dates out Block availability.

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

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