Profile Magazine April 2017 by Profile Magazine

WELCOME

letter

editor’s

INGRID NELSON, EDITOR-IN-CHIEF

ood, glorious food! Oh and great coffee of course! That’s what this issue of Profile is all about and haven’t the Profile team had a ball eating their way around the Sunshine Coast to bring you this Delicious issue – tough job I know! We are so fortunate to have access to such wonderful produce here on the Coast, from the delicious gourmet cheeses, nuts and wines produced in our lush Hinterland, to the freshest of seafood caught straight from the trawlers off Mooloolaba and Moreton Bay. The current trend of paddock to plate means our eateries are sourcing even more local ingredients, with diners reaping the rewards. And what’s great food without great coffee! We love our caffeine hit here on the Sunny Coast and someone who knows a thing or two about the magic bean is our cover star, coffee aficionado Tim Adams. A champion barista and successful businessman, Tim shares his passion for producing the perfect cup of liquid gold, from sourcing the best quality beans to pouring the perfect blend for his customers. We also talk all things cheese with a leading family-run business in Woombye, sample delectable gelato from Maleny and of course no delicious issue is complete without wine! All this and much more in our Delicious issue of Profile! We hope you enjoy. Bon appétit!

LETTER OF THE MONTH

ressobar

@palletesp

x Ingrid x

Your magazine seems to have a new look! I started with Gourmet & Culture, it caught my eye, I liked the feature article that seemed to be in each section, it makes me feel that I’m reading something real not just a pretty advertorial. I love the promise of a travel feature, ‘Best of Both Worlds’ I wanted to know where that would lead and what happened to the adventurer. As I looked at the cover and realised this edition was about education, I thought what a fantastic theme, and the story ’The Right Start’ got me thinking – why is this not a subject in school? So as I looked at the magazine I thought WOW this is a high bar, what will the next one be like? Great work, there is something ‘good’ diﬀerent about this edition. - Philip

NTH F THE MO PHOTO O

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100 I S S U E S , 100 P A G E S ,

100

REASONS TO

love Profile! We have 100 reasons to smile here at Profile HQ as we celebrate our 100th issue and collector’s edition of Profile Magazine with a fresh look and 30,000 copies!

or loyal readers of Profile Magazine (and there are a lot of you!), you will recall our very first edition in July/August 2008. Property mogul Amber Werchon graced the cover and helped us launch what was to become the leading lifestyle magazine on the Sunshine Coast in 2017. Since that inspiring issue, we have gone on to share hundreds of stories about the incredible people who call the Sunny Coast home. We have also increased the number of pages, added to our team of extraordinaires, and multiplied the amount of magazines printed to make sure you can always get your hands on a copy of Profile anywhere on the Sunshine Coast, Brisbane, Toowoomba, and now Gympie and Bundaberg!

CELEBRATE IN STYLE

What better way to celebrate the 100th issue than with a party, and you’re invited! On Friday, 5 May at HUNTS FITNESS in the new Maroochydore CBD, from 5.30pm to 7.30pm To book tickets go to proﬁlemag.com.au/whats-on

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Next month, not only do we celebrate our success, but also the Sunshine Coast as a whole – it’s all very serendipitous given this year marks 50 years since the naming of our great region, and we are also now home to the recently named 2017 Australian of the Year. The Proﬁle team is also giving the magazine a well-deserved fresh look and is mixing up the content in the magazine with improved feature stories and sections, as well as exciting new opinion pieces from those in the know. We will then continue rolling out new additions over the coming months – so keep your eyes peeled! THE

There are more than 100 reasons why you should advertise in Proﬁle - 30,000 printed copies delivered across south-east Queensland is one of them. Call us today on 5451 0669 to ﬁnd out how easy it is!

CELEBRATION

ISSUE

28 32

46 86

80 Embrace the power of purple for a feminine look ﬁt for a queen

REGULARS 03

editor’s letter

socials

secret life graeme paynter

people norman and kate scott

view ryan macleod

let’s chat

cover story tim adams

future cameron matthews

homegrown nathan and ashleigh hoeksema

competitions

the last word colin fassnidge

BUSINESS + REAL ESTATE 46

business david koch

in focus

real estate michael matusik

mayoral column

GOURMET + CULTURE 78

the gourmet edit nicole fuge

ladies at lunch

gourmet feature elena duggan

foodie trail

events

LIFESTYLE 66

the style edit johanna jensen-brown

fashion

beauty

home

health

culture reviews

Tantalise your tastebuds with delicious recipes

74 Forget everything you thought you knew about clashing prints – this year’s latest trend is all about mixing it up

SOCIALS

PROFILE MAGAZINE MARCH ISSUE AND THINK BUSINESS ISSUE 3 DOUBLE LAUNCH Nambour Christian College hosted the special double launch on 1 March, of Proﬁle Magazine’s March Next Generation Issue and Think Business Magazine Issue 3. Guests tantalised their tastebuds with a range of delectable canapes and champagne produced by the school’s talented hospitality students, as they networked with like-minded local business people and other loyal readers.

WANT TO NETWORK?

Join our next Profile Magazine launch eve nt to meet 100+ local bu siness owners and influenc ers. Book your tickets at profilemag.com.au

Photos: Tara Lee Murphy 4

3 6

PROFILE MAGAZINE MARCH ISSUE AND THINK BUSINESS ISSUE 3 DOUBLE LAUNCH 1. KUREK AND ERIN ASHLEY 2. KATHY, DANIEL, BRUCE AND ISAAC CAMPBELL 3. MARK GURD & NICOLA RYAN 4. NAOMI RICHARDS, CARLY FORREST, ALLAN PEASE, KIM JONES & CASCEL RASMUSSEN 5. SUMMER, MICHELLE, STEPHEN AND ELISE IRVINE SUNSHINE COAST UNIVERSITY HOSPITAL GRAND CELEBRATION 6. NATASHA AND TIM HENDY, RACHEL DEFRANCESCO, MARC WOOD, SEAN AND NAOMI FRASER 7. RAY MARTIN, BRUCE MORCOMBE AND TIM RYAN 8. NOEL AND ANNABEL HARRIS 9. LISA PEINE AND PROFESSOR ALAN MACKAY-SIM

SUNSHINE COAST UNIVERSITY HOSPITAL GRAND CELEBRATION Raising money for Sunshine Coast health foundation Wishlist, the five-star cocktail evening saw locals dress to impress as they rubbed shoulders with the evening’s celebrity host, Ray Martin. Held on the grounds of the $1.8 billion Sunshine Coast University Hospital in Birtinya on 4 March, the night gave guests a glimpse of the state-of-the-art hospital as they enjoyed live entertainment, cocktails and canapes. 9

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Photos: Greg Gardner Photography

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2 3

FURBALL ON THE BEACH CHARITY DINNER The inaugural FurBall on the Beach charity dinner was deemed a success when it was held at Cotton Tree Foreshore on 4 March. Raising funds and awareness for Sunshine Coast Animal Refuge and 4 Paws Animal Rescue Inc., guests revelled by the beach and were serenaded by Mason Hope. They even got to cuddle the dogs they were helping by attending! Photos: Whispers Photography 1

FURBALL ON THE BEACH CHARITY DINNER 1. MEGAN LENSKE, PENNY BRISCHKE, HAZEL GRAY, JULIE PENLINGTON, MELANIE IRVINE, DOUG GRAY AND KATE WELLER 2. MASON HOPE 3. TANYA HAREWOOD WITH PEPPE AND CARMEN RYAN WITH MILEY SUE COCKTAILS WITH A CAUSE CHARITY FUNDRAISER 1. JESS FLEMING, KRISNA MORRIS, DANIKA KRNJAIC, LOUISE BERTRAM, BRIANNA SORELY AND MARY HUBBARD 2. JAY ARNOLD AND JENNA MCPHEE

COCKTAILS WITH A CAUSE CHARITY FUNDRAISER Raising valuable funds for Variety the Childrenâ&#x20AC;&#x2122;s Charity, Cocktails With a Cause saw locals don their best black and white cocktail attire. Held at The Lakehouse Sunshine Coast on 3 March and organised by 2017 Miss World Australia QLD contestant Danika Krnjaic, guests were entertained from X-Factor 2014 runner-up Dean Ray and DJ Tim Torque as they enjoyed champagne and canapes. Photos: Jason Hay Photography april 2017

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LET’S CHAT

foodie WORDS NICOLE FUGE

THE FUSSY

I have a confession to make. I’m a fussy foodie. But eager to change all preconceived notions of what I don’t like the taste of, most stemming from childhood, I’m on the path of reform and tackling one ingredient at a time.

“It is also suggested that children need to try a NEW food at least 10 TIMES before they change their mind.”

“E

ww,” I say, screwing up my nose as my husband pierces his egg, the golden yolk flowing like molten lava over rashers of crispy bacon and soaking into his Turkish toast. I wish I liked runny eggs, I love the idea of eating a perfectlypoached morsel, or channelling my inner-child and enjoying a softboiled egg and soldiers for breakfast. But nope, I can’t stand it, and believe me, I’ve tried. At birth, you have about 10,000 taste buds, but after the age of 50, you may start to lose them. Contrary to popular belief, that the taste cells which respond to different tastes (salty, bitter, sweet, sour and umami) are in separate regions of the tongue, they are in fact scattered throughout the tongue, which allows the flavours of food and drink to be fully experienced and appreciated. During childhood, we’re introduced to different flavours and textures, and this first experience with a certain type of food can contribute to our desire to eat it again in the future. A recent study

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found a “negative physiological state such as tiredness, illness or negative mood by parents are thought to impair children’s enjoyment of eating”, which explains why so many children dislike eating vegetables when they are “forced” to eat them at dinner time. It is also suggested that children need to try a new food at least 10 times before they change their mind, despite parents typically giving up on offering foods that have been rejected three or more times. I recently made a promise to myself to be more adventurous and revisit foods I ‘hated’, to see if there was any truth to the theory taste buds change every seven years, or maybe even as adults we need to try a new food at least 10 times. It was also important to me, as someone who loves to cook and has a great respect for food, that I immerse myself as much as I can, always saying yes when something is offered, rather than automatically reverting to the response, “I don’t like that”. I started with mushrooms and asparagus, which were two veggies I had long avoided, I think the latter stemmed from trying tinned asparagus on toast as a child (life lesson – veggies in a can are seldom a good idea). But I’ve come to discover that the fresh kind, lightly sauteed with a drizzle of olive oil (or butter if you’re so inclined), a sprinkle of salt, pepper, chilli and garlic, is absolutely delicious. And mushrooms are just divine, especially for breakfast with all the trimmings – just make sure that egg is cooked through. Please. profilemag.com.au

Taste the rainbow...

RED AND ORANGE make people hungry, impulsive and excited. This is why so many fast-food chains use these colours in their branding and decor. Red is also associated with sweetness; a German study found people who drank identical glasses of wine under red lighting said the wine was sweeter, compared to people who drank the same wine under white or blue lights.

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GREEN induces thirst. â&#x20AC;&#x153;The first people to use this as a basis for their brand colours was Sizzler. Drinks were not included and they wanted to encourage people to buy them,â&#x20AC;? food blogger Lorraine Elliott said. These days, green is also associated with being healthy and wholesome. YELLOW makes people happier, when you see the colour, your brain releases a chemical called serotonin, which makes you feel good. So the more optimistic you are, the more likely you are to indulge and spend more money on your meal. BLUE is one of the most unappetising colours in food. This was proven when a group of people ate a blue-dyed steak in a dark room with no complaints, but once the lights were turned on and they saw the colour, some were physically sick. There is also a theory if you put a blue light in your fridge or eat on blue crockery, it suppresses your appetite. WHITE is associated with being empty, and can trick you into mindless overeating. Food eaten on a white plate also appears to taste better than from a darker plate.

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SECRET LIFE

THE

MAN MOULD BEHIND THE

GRAEME AND KAREN PAYNTER

WORDS SAMANTHA COSTIN PHOTOS JAN STRANDSTRÖM PHOTOGRAPHY AND CONTRIBUTED

“Graeme was LARGER than life, he just had a way of CONNECTING with everybody.”

Graeme Paynter was larger than life, full of ideas and lived with a passion that was not easily matched. Three years ago he started one of Australia’s leading cheese companies before, sadly, a battle with cancer claimed his life.

here are rows and rows of cheese lining the shelves of a Woombye factory and although I’m dressed in a hairnet and gumboots, I can’t help but envision myself in stilettos with wine in hand and a dripping array of cheeses for tasting at my fingertips. Camembert and triple cream brie, feta and a variety of other delicious assortments are all being set, wrapped and prepared to adorn platters across Australia. Award-winning products that would have any savoury palate yearning for more. The man behind the now-thriving company, Graeme Paynter, was sitting on a couch in Singapore watching a television show with his wife, Karen, when he suddenly decided the art of cheesemaking was for him. “We were watching this Irish girl on the show making cheese with a little vat and cheesecloth,” Karen says, chuckling over her late husband’s tenacious nature, “Graeme just turned to me and said, ‘I can do that!’ and I just said, ‘Oh don’t be ridiculous, Graeme.’ But, he didn’t let it go. A month later he told me he was serious about it and started to plan.” “He was like a dog with a bone,” Sandra, Karen’s older sister, laughs in agreement. Graeme was an ideas man and Karen is a woman of detail. “Once he had an idea in his head, he’d make it happen. Well, mainly, he’d make me make it happen,” Karen says, “But, that’s what made us such a good team. He’d come up with a plan and I’d take care of all the details.” Graeme and Karen met in Sydney. She was studying to be a lawyer and he was an account executive at Telstra. They met through mutual friends and following a few months of pursuit, the pair fell deeply in love and were married.

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“We became friends to start with and we just really liked hanging out together,” Karen says. “He was going overseas and he said I should go with him and from that day onward we were together.” The pair spent years trotting around the globe before Graeme’s decision to semi-retire as a cheesemaker landed them on a stunning property in West Woombye. A little bit more research and the Singapore-based businessman was on the phone sourcing Sunshine Coast produce to get his cheese company up and running. “He rang Dick Schroder from Cooloolah Milk and said, ‘I need milk, mate! A constant supply. Can you do that for me?’ I think Dick almost had a heart attack. He couldn’t believe some random person from Singapore wanted his milk,” Karen says, “Once the milk was secured we just went bit by bit, got everything in place and then things took off.” She, however, still had her doubts about her husband’s cheesemaking abilities.

Graeme made his first batch of CAMEMBERT in July 2014. From the get go, the creamy cheese was PERFECTLY DELICIOUS and within a few short months the Woombye Cheese Company’s delights were in high demand. “I sent him off to learn how to make cheese and he came back having become best buddies with cheesemaker extraordinaire, Carole Willman,” she chuckles, “Graeme was larger than life, he just had a way of connecting with everybody.” Graeme made his first batch of camembert in July 2014. From the get go, the creamy cheese was perfectly delicious and within a few short months the Woombye Cheese Company’s delights were in high demand. Business production was on the incline, but, sadly, in March 2015, Graeme’s health took a rapid decline. “He was so tired and he looked shocking,” Karen says, holding back tears. Initially, they thought he was suffering from stress and exhaustion. “He woke up one morning and he was yellow, and it turned out he actually had a cancerous tumour in his liver. Before long it had spread to his stomach and then on to his bowel.” Tragically, once the cancer had spread, the diagnosis was terminal. “After it spread to his bowel, he couldn’t eat or drink and his body started shutting down.” april 2017

Graeme passed away in the family home, leaving his loved ones with his final wishes. “He made me promise not to sell the business,” Karen says, “he wanted me to try.” “Every single day I work, I just think of doing it for Graeme,” Sandra adds. She and Karen now run the company together, “Knowing that we have the support of the staff and everyone involved really makes it okay. It seems to work, we are definitely doing this because it’s his dream. We’re doing it for Graeme.” “We hired some amazing staff who have stayed with us from the beginning. They’re so loyal,” Karen says, as a team member walks past, placing his hand on her shoulder, “They do a fantastic job, they’re like family.” The simple dream of an account executive-turned-cheesemaker has certainly placed Woombye on the map, and with his zest for life and the strength that remains with those he loved, Graeme Paynter’s cheesemaking legacy will certainly be tickling our tastebuds for years to come. As Karen, Sandra and the team carry on his dream, I’m reminded of just how powerful one person with passion and an idea can be – a passion that my cheese-loving taste buds are certainly thankful for, as I pop another piece of brie on my plate.

KAREN PAYNTER WITH HER SISTER SANDRA

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delectable views WORDS TAYLA ARTHUR PHOTOS JAN STRANDSTRÖM PHOTOGRAPHY AND CONTRIBUTED

WITH DELICIOUS DISHES THAT ARE SECONDTO-NONE AND A REPUTATION FOR HOSTING FANTASTIC FUNCTIONS, EBB WATERFRONT RESTAURANT IS THE ULTIMATE DINING DESTINATION ON THE SUNSHINE COAST.

rab ravioli with spiced tomato, spinach and micro herbs; grass fed scotch fillet with truffle polenta, truss tomato, portobello mushroom and pepper jus; and bread and butter pudding with grand marnier custard and cardamom ice cream. The offerings on Ebb Waterfront Restaurant’s decadent seasonal menus are enough to have any food lover’s mouth watering, and with incredible service and a breathtakingly beautiful location on the Maroochydore waterfront rounding out their recipe for success, it’s no wonder Ebb is the premier dining destination on the Coast. Ebb Waterfront Restaurant is owned by Paul Flynn, whose

experience in hospitality spans back to when he was a 14-year-old in Glasgow working in his father’s pub. After developing a passion for the industry early on, Paul officially got into the trade at the age of 16, going on to work in Devon in England before eventually moving to the Sunshine Coast. The youngest of five sisters and eight brothers, six of whom are in the hospitality industry, it was one of Paul’s brothers who started Ebb Waterfront with a business partner in 2005. So when the opportunity to buy the other half and make it a family business arose in 2011, Paul leapt at it. “It was really his inspiration,” says Paul, “he was the one who said, ‘Come work here, get involved with Ebb and help me turn it into a success’, so when he retired I decided to carry on his legacy.” Led by talented executive chef Wayne Smith, Ebb’s ethos is to create delicious modern cuisine that is full of flavour, using fresh, locally sourced produce. And though the menu is small, it is an unparalleled culinary experience that has something special to suit everyone’s tastes – whether that’s meat, seafood or chicken, elaborate or more simplistic. They’ll even adapt dishes to suit various food allergies.

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“The staff and the chefs here are so passionate and really care,” says Paul. “When people come through that front door, they care about them having great food and delivering an amazing experience.” It is this high standard of quality and service, and their ability to go above and beyond for their customers, that has also seen Ebb Waterfront Restaurant build a strong reputation as the ideal location for hosting functions and weddings. “When people book an event with us, whether it’s a corporate function, a party, or a wedding, we sit down with them to discuss what they want,” says Paul. “Ebb is creative and while we’re known for our menus and our canapes, if someone comes to us and asks us to cater a conference with sandwiches, then we’ll give them sandwiches. The same goes for our weddings; if the bride and groom are concerned the menu is too fancy, we’ll work with them to pare it back. PAUL FLYNN

WAYNE SMITH

“I just love the satisfaction of producing good quality food for people, so to have a bride and groom send us a message afterwards saying how great a day they’ve had and how Ebb helped make their wedding perfect, it makes it all worth it.” In addition to having a large, open plan indoor and outdoor dining room that can host up to 120 people, as well as smaller private function rooms, Ebb boasts a fantastic music and audio system, with microphones and screens available for presentations. Then, of course, there are the stunning Maroochy River views, which are simply unbeatable – whether you’re a couple looking to have a romantic dinner, a group of friends wanting to dine in sophistication, or a soon-to-be bride and groom searching for the perfect backdrop to celebrate your big day. “I’ve worked all over Europe and been all over the world, and this has got to be one of the most beautiful locations in the world,” says Paul, his voice full of pride. With Ebb’s new autumn menu now available, it’s the perfect time to visit and indulge your palate with fresh flavours, expertly crafted into culinary delights. Ebb Waterfront Restaurant is a dining experience you’ll want to savour, so book a table today or have them host your next function or wedding to discover Ebb for yourself.

To reserve a table for lunch or dinner, or to enquire about booking a function, call Ebb Waterfront Restaurant on 5452 7771 or email info@ebbwaterfront.com. For more information on Ebb’s gorgeous wedding packages, visit ebbwaterfront.com

6 Wharf Street, Maroochydore P: 07 5452 7771 E: info@ebbwaterfront.com www.ebbwaterfront.com

PEOPLE

sweetspot

HITTING THE

WORDS SAMANTHA COSTIN PHOTOS NICOLA HOLLAND PHOTOGRAPHY

Hailing from a small town in England’s north-west, Norman and Kate Scott are pinching themselves that they’re now living in the stunning Sunshine Coast Hinterland. After two successful careers that took them around the world, the couple is relishing their newest challenge as owners of one of Maleny’s most delectable gelato businesses.

tepping through the wooden cafe doors in Maleny, your eyes can’t help but meet with the indulgent cabinet of gelati at the forefront of the counter, filled with sorbets and ice-cream laced with chocolates and sauces interwoven into the soft curves of the dairy-base. Kate and Norman Scott have truly immersed themselves into the cosmos of gelati creation. She is a self-proclaimed nomad. Her husband, a driven and successful business consultant.

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“I’ve always been a bit of a gypsy,” Kate laughs, “Ever since I was a little girl I wanted to travel and live overseas, it had always been a life goal of mine.” Upon completing her accounting degree, she started applying for jobs across the globe, landed a position in Brisbane and the pair relocated to Australia. “We packed up our lives and originally planned to live overseas for two years. That was in 1992,” Norman says, “I just tagged along and got a job when I got here.” With a background in business consultation and a clear drive for success, Norman quickly ascended the ranks of the international company he was working for. After more than a decade consulting for some of Australia’s leading organisations, another overseas opportunity arose and the Scotts packed up their growing family and headed to south-east Asia. “I was based out of Singapore but travelled all over Asia and the world,” Norman says, reminiscing about the transient lifestyle he once lived, “I worked with the executives, boards and CEOs of big corporations like Sony and Unilever, and taught them how to run their businesses differently.” Kate, delightedly spent the time in Singapore raising daughters, Emma and Sara.

“We’ve got two children and at that stage I was a full-time mum, so it suited me just fine. The girls went to the Australian international school and I had a blissful few years as a stay-at-home mum, which was great,” she says. As the girls grew older, Kate’s desire to rejoin the workforce motivated the couple to start hunting for new business opportunities. “Very quickly we discovered that Colin James’ business was for sale. Colin and Jean were looking to retire,” Norman says, “We had a look at it and saw a lot of opportunities. Maleny was changing and becoming more of a foodie destination, so we took the foundation that was here and built upon it.” A foundation that has won numerous national prizes and positioned Colin James gelati as one of Australia’s most desired sweet treats. “There is nothing better than seeing people come in and taste the gelati and go, ‘Wow!’. That in itself brings such energy into the shop,” Norman says, his eyes lighting up as he points to an ice-cream covered toddler sitting out the front of the cafe. “People are so passionate about the flavours and they challenge us to continue creating and providing amazing tasting product.” A product that both Norman and Kate quickly learnt to create themselves. “We’re fast learners,” Kate laughs, “But, I think when it comes to this, it’s about the passion you have for it. I lay in bed thinking

“People are so PASSIONATE about the flavours and they challenge us to continue creating and providing AMAZING tasting product.”

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PEOPLE of ways we can create new amazing flavours. We live and breathe it and we just love it, it’s our life now.” Norman and Kate’s vision for Colin James’ business is expansive. Their motivation, however, remains local. The couple’s hearts for the Maleny community is obvious in every element of their planning for the future and it’s the people behind the brand that they’re most invested in. “I’m really passionate about the people side of the business,” Kate says, “It’s our staff and their commitment that makes this journey so special. We try to only hire Maleny locals and we have some wonderful people who are a part of our story.” Two years at the helm and many more to come, the Scotts have found their niche once again in a small Hinterland town. Despite years spent trotting the globe with massive corporations, they find their home

in the peace of a local community. “We grew up in a small village in the north-west of England and I never thought in my wildest dreams that I would end up in a small village on the Sunshine Coast,” Kate chuckles, “the similarities between the two are amazing.” “The history of Maleny is great, and being a part of the community is teaching me things I never thought I’d know,” Norman adds, “I think I could just about milk a cow myself these days.” As our interview draws to a close and I say my farewells to the hard-working couple, I can’t help but glance longingly at the glistening gelati cabinet. “Would you like one?” Norman offers, and I grin, as I spot my favourite flavour. “Cherry ripe and chocolate, please!” Each mouthful more delicious than the last. Their gelato certainly hits the sweet spot.

KATE AND NORMAN SCOTT

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Combatting

Hormonal imbalance

Feeling drained, forgetful, angry or emotional? Suffering from sudden and stubborn weight shifts? The rapid rise in statistics for both women and men affected by hormonal imbalance in Australia is alarming. ARE YOU AT RISK? Are your mood swings so strong, you’re not at all yourself? Are you feeling anxiety over nothing, irritable over everything, and crying over anything? Are you struggling with foggy thinking, low libido, and weight gain? Hormonal imbalances don’t just happen without a cause. We’re not just talking about menopause and PMS in women – ‘manopause’ can also happen for men.

FAST FACT

Why can some people eat anything and maintain their weight, yet you gain 3kg overnight from just thinking about breaking your diet? It’s not all about weight, but some of it is. Symptoms such as accelerated ageing; permanent metabolism malfunction, leading to diabetes and heart disease; osteoporosis; decline in brain function, including loss of short term memory; and loss of important older memories permanently, are just the tip of the iceberg for what hormones can do to your body when out of balance long term.

Hormone imbalance may cause severe mood decline, cognitive decline or hormonally linked diseases. Rarely is the hormone system to blame, so further investigation should always be undertaken.

There are seven common causes that affect hormones, which include hidden malnutrition; food sensitivities; toxicity; bacterial, fungal, viral or parasitic infections; adrenal stress; underlying disease; and fitness levels. Generally, only one of these possible causes is reviewed at a time, though one has the capacity to influence the others, leading to ongoing health concerns that never seem to be resolved. Unless addressing all at once, you’re caught in a cycle that goes on for life, and considering the rising rates in Australia of hormonal cancers, dementia, Alzheimer’s, menopause and bone density disease, this is a sad fact in our current system. It can be frustrating when we find that once these causes upset your hormones, your hormones then cause these systems to malfunction repeatedly, and it becomes a cycle that seems unable to be broken. Resolving hormonal issues can be relatively easy with the right testing to see how these systems are working together, and identifying where the problem first began. When they are dealt with at once, they can be resolved. Hormone cream combinations, the pill, HRT and bio-identical hormones may resolve the current symptoms, though they won’t address the entry point or cause, and therefore won’t resolve the permanent effects. Not only do you become reliant on them, but the future disease risks

TAKE THE TEST Do you suffer from: Fluid retention, cellulite or weight gain? Heavy, scant or painful periods? Sudden and extreme mood swings? Thyroid symptoms? Insomnia, fatigue or low libido? Poor memory or brain fog? Mild to severe anxiety or depression? Lumpy breasts or uterine fibroids? Infertility or early miscarriage? Menopause or bone loss? Acne or hair loss?

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still develop. Fortunately, it 30 minute consult can be treated Call 1800 699 355 successfully by addressing the faults in the biochemical pathways that have been malfunctioning. Most symptoms may be improved within weeks and others completely resolved within just a few months. Balancing hormones is one step toward permanently resolving mood and health issues. These steps have been proven with testing to improve brain and total body function, without medication. For more information, call to arrange a free half hour consultation with one of our health practitioners, where you’ll learn about everything that causes hormonal and mood problems and how to take the next step.

Contact Advanced Wellness & Behavioural Centre for a free half-hour consultation to learn more about identifying the causes of your health concerns on 1800 MY WELLNESS (1800 699 355) 38 Maud Street, Maroochydore • www.advancedwellness.com.au

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VIEW

grape

EXPECTATIONS WORDS TAYLA ARTHUR PHOTOS JAN STRANDSTRÖM PHOTOGRAPHY

It’s an iconic part of the Sunshine Coast landscape, with its short history already as rich as the velvety cabernet merlot it produces. Tayla Arthur ventures to The Big Barrel and chats to Ryan MacLeod to find out what really happens on the grapevine.

andering through the rows of curling vines overlooking the majestic Glasshouse Mountains and the valley below, Ryan MacLeod picks a plump grape and holds it up to show me. Perfectly round and deep purple in colour, you’d be forgiven for mistaking it for a blueberry – that is until he peels back the skin to reveal the clear, green-tinged flesh of the fruit, trickling the sweet juice used to craft this winery’s most popular drop, the Maleny Rosé. The chambourcin grapes grown in this scenic vineyard are very different to the variety we see in the supermarket, but they are the cornerstone for the wine that Ryan creates. “We only grow one type of grape on site and the rest we have to buy from vineyards around Queensland, so each year we have to decide, depending on the season, what we’re going to do with the grapes and what grapes we need to buy,” explains Ryan. “What we’re looking for is something that won’t yield and that’s not too sweet – you don’t want something that has too much sugar content because you’ll get a lot of excess alcohol. Then we see how it goes when we make up the batch; if we get a good result with it we’ll continue, or we might blend it with other grapes to try and balance it out if it’s too sweet or too sharp.” Established in 1999, Ryan is the third owner of the Maleny Mountain Wines vineyard and winery, which includes The Big Barrel, the Sunshine Coast’s most iconic cellar door and a popular attraction among tourists. Built upon the Hinterland’s volcanic soil, ideal for growing chambourcin grapes and rich in minerals that influence the grapes’ flavour, the original owners Sebastian and Maria Pagano had already been a part of Australia’s wine industry for 40 years prior to creating the unique winery, and chose the location for its similarity to Mount Etna in Sicily,

where their family had been making wine for over a century. But while it may have been the Pagano family who initially chartered the winery’s course with its Italian-style wine and memorable façade, Ryan is pouring his time and effort into sharing his passion with others by creating unique products. “Much like chillies, the grapes’ flavour depends on how you nurture them – if you can keep your water levels right, you can be more controlling, but you only have so much control over the elements,” says Ryan. Having worked in a whiskey distillery in Tasmania prior to taking over the winery in March last year, Ryan says the swap wasn’t that big of a leap; although there are nuances in the process, the concept of taking sugars and starches and converting them into alcohol is much the same. But it was a dream to brew and sell his own craft beer that brought the Scottish-born father-of-two to this point. “In the previous work I was doing, I was doing a lot of travel and I just didn’t see myself doing that for the next 40-50 years. So I quit my high paying job and took up a job as a barman just to try and get my foot in the door, and then I progressed through the business,” says Ryan. “I always had in my mind that I was going to start my own business – a brewery or a distillery, something alcohol-related, because making something that people enjoy is more fun than trying to sell something that people don’t want. Then I found this place.” It’s a dream he’s now bringing to reality; at the time of this interview Ryan was in the process of creating trial batches and had spent 12 hours the day before perfecting his first beer, an imperial Scottish ale.

“I always had in my mind that I was going to start my own BUSINESS – a brewery or a distillery, something alcohol-related, because making something that people ENJOY is more fun than trying to sell something that people don’t want. Then I found this place.”

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QUEENSLAND’S LARGEST RANGE OF ANTIQUE & FINE JEWELLERY

Unique &

collectable.

RYAN MACLEOD

“Winemaking in Queensland is tough and there’s a window for winemaking and harvest season, whereas I can make beer year-round and it’s a four-week turnaround from production to bottling. It just gives us a bit more diversity so if there are tough times from a bad year with grapes, we can balance it out with the beer, and it allows us to be a bit more critical with our products.” Despite the glamour many often associate with winemaking, Ryan says it takes a lot of effort, manual labour and restraint to produce a great drop. “This is a serious business, it’s not just sitting around and drinking. In fact, I’ve had to scale back my drinking because when you’re making wine or beer, you’ve got to be able to pick up any problems or faults, as well as the different flavours.” It’s not all bad news though. “The best time for tasting and testing is actually the first thing in the morning because your senses are more alive after you’ve have a rest,” says Ryan, joking that on those days he has to make sure he doesn’t need to drive anywhere. Now I’ll drink to that.

NEW LOCATION! Shop 14 Zanzibar Resort 47-51 Mooloolaba Esplanade, Mooloolaba 07 5444 4422 | info@avenuejjewellery.com.au Avenue J Couture @avenuejcouture_official april 2017

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performing

artists

At Suncoast Christian College your child can discover, refine and share their talent. Our performing arts curriculum provides students with a variety of artistic opportunities... so they can become the next generation of world-class contemporary performers. To learn more, book a tour via Janelle Appo on 5451 3600 or jappo@suncoastcc.qld.edu.au Cnr Schubert & Kiel Mtn Rds, Woombye

www.suncoastcc.qld.edu.au Faith Diligence Love

letting local flavours WORDS TAYLA ARTHUR PHOTOS TARA LEE MURPHY

For Matt and Annie Taylor, Seafood Market @ Caloundra is a way to share their passion for great seafood with others. Now the pair is making waves with an innovative approach to showcasing delicious local seafood.

oasting a massive range of locally-caught fresh and cooked seafood, straight from the trawlers in Mooloolaba and Moreton Bay to their customers, Seafood Market @ Caloundra has earned a reputation for offering new ways to experience the flavours of the Coast. Situated on Caloundra’s main strip, just a stone’s throw from Bulcock Beach, the market is owned and operated by husband and wife team Matt and Annie Taylor whom, over the last four years since taking over the business, have transformed the store into a gourmet destination for seafood lovers. Introduced to the market as customers under its last owners, the couple’s passion for their product has only strengthened over time, encouraging them to find more ways to cater to customers’ tastes. As a result, Seafood Market @ Caloundra

SHINE

has introduced pre-made offerings created in-house, which they are quickly becoming famous for, including their sand crab and prawn lasagnas, king prawn sausages, curried prawn and scallop pies, lobster mornay pies, seafood chowders, curries and more. They even stock seafood dips, with their chunky crab dip a must-try. “We knew it was a good business and we wanted to bring new energy to it, which I think we’ve done,” says Matt. Adding to that gourmet touch are the four fully-qualified chefs they employ, who have stuck to a simple formula of traditional fish and chips, with added gourmet menu items and healthy options that will keep a broad spectrum of customers satisfied. All experts when it comes to cooking with seafood, the team also concocts mouthwatering restaurant quality dishes, including half shell scallops in Galliano cream or prosciutto, parmesan and lime; chargrilled bugs; salmon and seafood skewers; and a choice of Corona battered, Kilpatrick or mornay oysters, to mention a few. And with the market now licensed, customers can even

Open seven days a week, year-round (except for Christmas Day) 144 Bulcock Street, Caloundra seafoodmarketcaloundra.com.au

ANNIE AND MATT TAYLOR

enjoy a wine or beer with their meal. “You can’t get chargrilled bugs and skewers at too many places other than top-end restaurants, whereas we’re doing them at fish and chip prices while maintaining the quality,” says Matt. The market not only boasts one of the largest ranges of fresh seafood all sourced locally but has experienced fish processors on hand to provide expert advice and prepare your seafood the way you want it – and if they can’t, the chefs are on hand to offer their cooking advice, ensuring every aspect is covered. “Nothing is too much effort for our customers,” says Matt, “even if there is something you want and we don’t have it, we’ll source it for you.” With an ethos of ‘quality product, quality price, quality customer service’, Seafood Market @ Caloundra is clearly onto a winning recipe.

COVER STORY

from o t d n u o gr grind WORDS NICOLE FUGE PHOTOS PAULA BRENNAN

Coffee; it’s the world’s most consumed beverage other than water, and as Tim Adams has discovered, is more than just a morning ritual. Now, the Australian champion barista is proving he truly is a coffee craftsman, improving the way it is cultivated and consumed to better the industry from crop to cup.

TIM WEARS NEW YORKE PREMIUM CREW TEE IN BLACK, $39.99 FROM JEANSWEST AT SUNSHINE PLAZA. JEANS AND SHOES ARE TIM’S OWN

COVER STORY

“Over the years that transition from COMMERCIAL coffee to specialty coffee was moving at a very SOLID motion and I knew that was the direction I needed to go in.”

he trademark smile disappears, replaced with a look of concentration as he swirls the double ristretto base around the latte glass in his left hand and pours the textured milk from a height. Tim Adams takes coffee very seriously. “Throughout my childhood my father only drank instant coffee, which smelt bad and tasted bad. And when I was in the military there was only access to instant coffee, so I never got involved in drinking coffee and as a result, had a really late start on consuming it,” Tim says. From 1999 to 2003, Tim served with the Royal Australian Navy, following in the footsteps of his father and brother. Upon enlisting, Tim applied for a technicallychallenging role, but during the aptitude testing, discovered he was colourblind, which restricted his duties to within the supply chain of the military, working as either a storeman, steward, cook or deckhand. For four years, Tim worked as a cook and earned full chef accreditations through TAFE. “When I was discharged, I moved from cooking to front-of-house as a barista and started to taste what good coffee was. It had a lot more nuances than instant coffee and I became heavily involved in wanting to know why it tasted so different and good, and that’s where my journey started,” he says. Growing up, Tim and his family moved around New South Wales and Queensland, following his father’s navy commitments, and when he was 12 years old they settled in Hervey Bay, where Tim met his now-wife Katie at high school.

After graduating, they moved to Melbourne and then to Sydney, where Katie also worked for the defence force in a corporate capacity. Post-navy and in their early 20s, Tim and Katie made a home on the Sunshine Coast. “In Melbourne and Sydney a lot of the roasteries have amazing food menus and high quality chefs because it brings people into the cafes – they don’t just go out for coffee, they go for food and then coffee, whereas up here coffee will bring people in to buy food,” Tim says. “I realised I needed to do something a little bit differently, but use the skill I have in hospitality, so I landed a job with a distributor for one of the commercial coffee companies, selling a product I knew nothing about and didn’t really know how to make either, so I had to get up to speed pretty quickly. “The more I started to learn about what went into producing espresso coffee, the more interested I became, and over the years that transition from commercial coffee to specialty coffee was moving at a very solid motion and I knew that was the direction I needed to go in.” After five years, Tim and Katie made the decision to launch their own business and brand, establishing Tim Adams Specialty Coffee in 2010.

“Having a wholesale background, I was already trained in dealing with customers and found there was a really big gap in being looked after, not only in terms of personalised service but also with the credibility of the product to go behind it,” he says. Along with roasting and wholesaling, they bought a mobile coffee van, which gave Tim a job and provided enough income to sustain the business. By that time, Tim had already won the AustralAsian Specialty Coffee Association (AASCA) Queensland Barista Championship three times; taken out the title of Australian Barista Champion (he is still the only Queenslander to win the national competition); and placed 13th at the World Barista Championship in 2009. This gave him some clout within the industry, and stamina to drive the coffee culture forward on the Sunshine Coast to a point it could rival Sydney and Melbourne. Having validated his skills behind the machine, Tim has also proven to be a successful businessman, opening Lamkin Lane Espresso Bar in Caloundra in 2013 and Pedro and Grizz Roastery in 2014, in conjunction with wife Katie and business partners James and Angela Pedrazzini.

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“The farmers can use the money to put back into their lifestyles. It makes us ENJOY what we do and know that we’re doing things SUSTAINABLY.”

TIM ADAMS

With all three businesses and brands thriving, in August 2015 they teamed up with three other roasters to launch the Chapola Project, which has seen sales from the Chapola house blend, along with funds from the Hot 91.1 co-branded coffee van and takeaway cups, given to producers in parts of the world that have great coffee but don’t have the money to see the full potential. “That has allowed us to buy really great coffee at really expensive prices, but the farmers can use the money to put back into their lifestyles. It makes us enjoy what we do and know that we’re doing things sustainably,” he says. “If you keep taking and taking, eventually there’s nothing to take anymore, unless you give back. It’s such a circle industry; each

TIM ADAMS AND JAMES PEDRAZZINI

“If you keep taking and taking, eventually there’s nothing to take anymore, unless you GIVE BACK. It’s such a circle industry; each year we need to buy coffee off farmers and each year we need to know we’re buying coffee BETTER than last year and the only way to do that is to INVEST BACK into it.” year we need to buy coffee off farmers and each year we need to know we’re buying coffee better than last year and the only way to do that is to invest back into it.” Tim and his collaborative team also visit origin every single harvest, up to four times per year, with trips already planned for Papua New Guinea, Brazil, Colombia and 24

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Honduras this year. “It’s a life changing moment for someone who works in coffee to visit an originproducing country – from a large, flat, low altitude farm to somewhere where it’s grown 2000m above sea level on mountain ranges that are incredibly hard to grow and pick coffee from,” he says.

“Visiting a place like Honduras is so humbling and makes you want to be a better person, to keep driving our business forward so we can help those producers have a better livelihood. All of our team knows where our coffee is from and who our producers are. “I feel if I didn’t do that – visit origin and have that connection – I wouldn’t have the motivation to keep going in the industry because it’s the pinnacle of what we do, and it’s great our whole industry does it a lot more too.” A recent trend is also customising coffee and experimenting to create better flavours from coffee that may otherwise have been ‘boring’. And by buying direct from the producer and ‘cupping’ at origin, Tim says he knows exactly what he is paying for. “It’s like when you buy fresh vegetables online and they get home delivered. Are they exactly what you would pick? Probably not – the avocado is too hard, the apple is already soft, or the peach is juicy and you wanted it rock hard. Whereas when you go to a fresh market and pick what you want, that experience of then taking it home and cooking with it is far greater,” he says. profilemag.com.au

COVER STORY

“Visiting a place like Honduras is so HUMBLING and makes you want to be a better person, to keep driving our business forward so we can help those producers have a better LIVELIHOOD.”

“When we go to origin, we’re tasting, selecting, purchasing, making a connection with our producer and understanding that product so much better, and we can buy such better coffee.” Since visiting origin, Tim says their product has improved, but it has also meant profitability has decreased due to the time spent visiting the producers, and the fact they need to commit to buying more coffee up front. “We have to pre-purchase six months worth of whole green coffee in order to have that product to roast,” he says. Tim Adams Specialty Coffee has four main blends – Season 22 from El Salvador and Papua New Guinea; The Doctor from Colombia, Brazil and India; The Nurse from Nicaragua, Brazil, Colombia and Papua New Guinea; and Chapola from Ethiopia, Brazil and Colombia. “Brazil and Colombia are where most of our blends are based around because they provide a great flavour profile for milk – you can get big chocolate, malty, caramelly flavour profiles from Colombia and Brazil,” he says. “The other reason we buy a lot of Colombian is they’re a unique country where different parts of the country harvest at different times throughout the year, which means if you split that into two – Huila and Cauca – you have fresh crop all year round. Fresher coffee means flavour, character and point of difference.” Along with the house blends, there are also seasonal blends on offer, taking customers to another country every three months, as well as single origin, which is a stand alone product from one farm showcasing what that producer can do. april 2017

HOW DO YOU TAKE YOUR COFFEE?

HOW MANY COFFEES DO YOU DRINK IN ONE DAY?

“I love a good magic and it’s something the Queensland market is embracing a lot more now. It’s a strong flat white in a small cup – a double ristretto base in a 150ml cup. It’s a really good way to drink coffee because the milk fills you up, it’s tasty, it’s strong and it’s enjoyable without being too heavily weighted on milk, or heavily weighted on the oils you get from black coffee.”

“Most of the time it’s a double, so five or six is enough for me now – I dehydrate very quickly! But I’ve got to taste all the time. A lot of the time when I taste the coffee now I’ll drink it as a 12oz takeaway because 90 per cent of the market orders 12oz takeaway coffee. People are busy, so I’ve found the trend of takeaway coffee is massive. The turnover of cups and lids is huge, so I need to make sure my coffee is tasting good in the bigger-style coffee.”

TIM WEARS SS JULIUS RAGLAN CREW TEE IN CHARCOAL MARLE, $34.99 FROM JEANSWEST AT SUNSHINE PLAZA. JEANS AND SHOES ARE TIM’S OWN

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COVER STORY

The Brew Crew

JAMES PEDRAZZINI

James is a national champion barista and is in charge of creating flavour profiles for the coffee, which can take anywhere from two roasts to four weeks to perfect. But even once the flavour profiles are set, they need to be constantly manipulated to suit weather and environment. Once it’s roasted, the beans settle for seven to 10 days before they are run through the machine. It is then tasted and graded.

“Coffee drinkers are so habitual, it’s a habit to drink caffeine, so sometimes when it tastes the same day in day out they’re happy, whereas other people like to sample different blends. It’s interesting to try and please so many different palates,” he says. Along with perfecting the taste of the coffee, Tim is also pouring a lot of resources into high quality training for baristas, taking them through the whole process from producing coffee and origins, through to machinery and roasting, cupping, tasting, milk quality, texturing milk and then building the whole drink.

TILLY SPROULE

A renowned barista with over eight years experience, Tilly is a dual Queensland champion, competing in the Australian Coffee Championship from 30 March to 1 April. Having mastered her craft, Tilly is now broadening her expertise to learn more about the production of coffee before it hits the cup. In October last year, Tilly accompanied Tim on a trip to the Cup of Excellence, a not-for-profit program where farmers put their best crop forward. From 500 samples within each country, a shortlist is created for an international jury, which spends a week cupping and grading the coffees. Those top 10 go to an auction, fetching “mind blowing” prices, all of which go back to the farmer.

“The other reason we buy a lot of COLOMBIAN is they’re a unique country where different parts of the country harvest at different times throughout the year, which means if you split that into two – Huila and Cauca – you have FRESH crop ALL YEAR round.” “The big problem in our industry is the last person who tells my story – or the farmer’s story, or the roaster’s story – is a barista and that barista is always given a very short amount of information,” he says.

KELSEY CHEETHAM AND TIM ADAMS

“The consumer’s experience is lowered if they’re talking to someone who doesn’t know their stuff; it drops in credibility. Consumers are the most important people – what I prefer doesn’t really matter, it’s what you prefer. You’re going to buy a coffee from this venue because it tastes good and the experience is good. Which is why we invest a lot into training to bring those standards up.” Tim Adams Speciality Coffee is distributed and brewed right across Australia, with 70 per cent here on the Sunshine Coast and 30 per cent in Brisbane, Townsville, Central Queensland, New South Wales, Victoria and Perth. Next month, he also adds another espresso bar to the books, Pedro and Grizz, operating from the same site as the roastery in Warana. “Would you like another coffee?” Tim asks, as I finish my single shot flat white, which I later learn is the first batch of another sample roast his team is working on. The velvety rich chocolate flavours of the house blend boasts beans from Brazil, Honduras and Nicaragua, balanced in perfect harmony. “One of my favourite things to do is talk to someone who doesn’t really know a lot about coffee and sometimes doesn’t care what you’re telling them – they just want a really nice coffee. Sometimes stripping it back to just you making coffee for someone is as exciting as travelling to Colombia.” profilemag.com.au

Riding on a wave is like a bird riding on the wind – totally free.

TAFE to learn the general principles of fitness and apply them to surfing.

Students learn the generic principles of exercise science, sports nutrition and psychology, personal training, and sports injury rehabilitation at TAFE and Robbie and his team helps them to apply these principles into a specialised professional surfing environment “TAFE Queensland East – perfect for Daiki’s goal of Coast has partnered with becoming the fitness trainer of professional surfers. Robbie Sherwell’s XL

According to 25-year-old Japanese international student Daiki Noguchi, there’s no greater sensation than feeling the power and energy of a wave pushing you, propelling you and your board towards the shore. “You cut through the water and glide effortlessly on an intimate journey along the coastline; just you, your board, and the wave,” Daiki said.

Surfing Academy to give students a very unique study experience.”

“It’s an incredibly humbling experience; being smack bang in the middle of Mother Nature – hearing the break of the wave and feeling the ocean spray splash your face as it takes shape around you,” he said. Growing up in Tokyo, Daiki moved to the Coast to study a Diploma of Sport Development at

“I want to connect Japan with Australia and draw on the skills and knowledge of Australian surfers, like Robbie, to help mould and shape Japanese surfing not only in the lead up to the Tokyo 2020 Olympics, but long into the future,” Daiki said.

READ MORE HERE blog.tafeeastcoast.edu.au

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FUTURE PROFILE

PURSUING PALATABLE

perfection WORDS SAMANTHA COSTIN PHOTOS NICOLA HOLLAND PHOTOGRAPHY

Cameron Matthews is constantly pursuing culinary perfection, infusing excellence into each dish he serves. But as this world class chef reveals, his team creating the delicacies at the Montville retreat is a mixture of overachievers with a touch of insecurity.

e’s a culinary genius whose creative concepts often baffle the minds of his team, but Cameron Matthews is one chef you won’t find constantly slaving away in his kitchen. For him, cooking stretches further than simple food creation, it’s the very essence of his being. “Nine times out of 10 I’ve made decisions from my heart not my head. Heart and passion for me are massive,” he says, as we sit in one of the booths of the Long Apron Restaurant, “I work with an incredible team, they’re really overachieving and they have no concept of how good they actually are and that drives them to keep being better.” Hailing from Petrie Gully, Victoria, Cameron’s extensive cooking career has lead him from the ferocious passion of an Italian family kitchen to satisfying the high-end palates of the Stamford Plaza’s guests. His consistent strive for perfection has often landed him with an extraordinary excellence to his work.

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“It’s got to have a REASON for being, a STORY, a SOUL! I want each dish to have a call to ACTION.” “My favourite quote is actually by a meat-head football coach,” he chuckles, “It’s the one from Vince Lombardi which says, ‘We will chase perfection, and we will chase it relentlessly, knowing all the while we can never attain it. But along the way, we shall catch excellence’. I love that, there’s only so much we as chefs can achieve with ingredients. True success comes from the heart and passion that goes behind it.” His dishes are intricate and full of flavour, each one seeking to tantalise the taste buds of the guests of Spicers Estate. For Cameron, the food is far more about experience than taste. “It’s got to have a reason for being, a story, a soul! I want each dish to have a call

CAMERON MATTHEWS

to action,” he says, his passion oozing as he describes his love for the edible creations. “I want a couple to stop playing on their phones and go, ‘Wow! You have got to taste this!’. I like food that, when you eat it, it starts out delicious and then with every mouthful it tastes even better.” profilemag.com.au

Cameron is now taking his passion for palatable perfection past his Montville-based kitchen and into the world. Having been awarded a Churchill Fellowship, he’ll spend the months of April and May travelling the world to research sustainability in kitchens, a cause he says is necessary to save the highend restaurant industry in Australia. “I have nine-year-old twins and one of them has started her own cookbook, she wants to be a chef when she grows up,” Cameron lightly smiles as he discusses his daughter’s dreams. “At the moment I can’t say yes to her and that kills me. The physical toll and the mental illness that I have incurred from almost 27 years in this industry is ridiculous and it needs to change.” The ‘hot-headed chef’ persona is so common and almost laughed at from the outside, but according to Cameron, this negative treatment of staff is not necessary and the stress incurred is not sustainable for the long term. “I’ve known people who have been involved in hard drugs because they can’t handle the pressure,” he says. “It’s not okay, these are human beings. There are a lot of people talking about these issues, but not much action. That’s why I’m using the Churchill Fellowship to travel the world to figure this out, we need action.”

“That’s the ADVICE I would give to young chefs as well. You are nothing without YOUR TEAM.” Action that comes in the form of altering the way staff are being dealt with. “I thought I had to be this insane angry chef to get what I needed ... but one day a mentor of mine pulled me aside and said, ‘Cameron, character assassination doesn’t provide good career progression,’ and that changed everything for me.” From that point, he learnt that teaching will always have better results than torture. “A lot of the time things are wrong because of my inadequacies as a head chef to teach people and explain myself. If I have a team who knows that I value them and their work and knows why I want something done a certain way, we can be world class. That’s the advice I would give to young chefs as well. You are nothing without your team.”

With high hopes for his international adventure and the skills, experience and respect that comes with almost 30 years in the industry, Cameron’s drive for perfection may just be the change agent required to shift the culture for cooks. Sustainability among chefs means that delicious delicacies will continue to be delivered to our tables and creative temperaments can survive in high-end kitchens for the long haul. And, according to Cameron, it’s the long haul that often results in the the most delectable dishes. Always the perfectionist, he claims, his best dish still hasn’t even been created.

april 2017

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HOMEGROWN

following

foodie footsteps

WORDS NICOLE FUGE PHOTOS JAN STRANDSTRÖM PHOTOGRAPHY

She learnt the art of her craft from the master, Adriano Zumbo. He gained a reputation as one of the best in the business, working among the likes of Jamie Oliver, Ben O’Donoghue and Stefano De Pieri. Nicole Fuge enters the kitchen with brother and sister Nathan and Ashleigh Hoeksema to test their talents.

erfectly piped mini meringues sit atop the radiant red ganache glaze, the finishing touch to Ashleigh Hoeksema’s sweet creation. At the other end of the kitchen, her brother Nathan slices into a turmeric flower, revealing tasty morsels hidden beneath the flesh. Wildly talented and obsessed with food, they are in awe of each other’s ability in the kitchen, both taking a very different approach to cooking – Nathan is a raw and real foodie and Ashleigh conjures up bright and bold desserts. “When I was little, I remember cooking cakes with Mum and saying to her, ‘I love cooking cakes, this is so much fun’, and she turned to me and said, ‘You know you can do this for a job right? My eyes lit up.” With her heart set on opening her own business one day, 15-year-old Ashleigh undertook six months of work experience at a patisserie at Alexandra Headland, before embarking on a four-year pastry chef apprenticeship in Coolum Beach. Possessing a natural talent, her boss encouraged her to enter a few competitions and in her second year, she was named Queensland Apprentice of the Year. At age 20, Ashleigh moved to Sydney to work for the king of desserts, Adriano Zumbo, who also noticed her sweet skills. “He put me in charge of macarons, which was pretty amazing because that was what he was famous for,” she says.

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ASHLEIGH AND NATHAN HOEKSEMA

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HOMEGROWN

“I was in charge of CREATING the menu for Jamie... I’ve been behind a lot of noted CHEFS.” “That’s where I learnt to make macarons and we would make crazy amounts – 5000 to 6000 in one day, in batches of 1000. Each batch took an hour to make and then we had to pipe it. We did 12-hour days, but I learnt a lot. “He has all of these flavours and everything is made from scratch, so if we made a brownie macaron, we would make the brownie, chop it up and fold it all in.” Ashleigh spent a year with Zumbo, an invaluable addition to her resume, which lead to a job as sous-chef at Sokyo in Sydney, creating Japanese-inspired flavours in French-inspired desserts. Still with the drive to open her own cafe, Ashleigh went on to work as assistant manager of a popular Bondi cafe, rounding out her experience with back- and front-of-house operations. In 2015, she returned home to the Sunshine Coast where she opened her own business, a popular restaurant in the heart of Nambour and a year later opened a patisserie across the road. Meanwhile, Nathan has become a familiar face at the Noosa and Kawana Farmer’s Markets, serving nutritious and delicious sweet and savoury treats. Now taking a more holistic approach to food, he has come full circle from the moment he knew he wanted to become a chef. “I remember going into the garden and picking basil to make a quiche in home economics, and I could not believe the flavour that came out of adding basil,” he says. “From there I decided to use lots of herbs and fresh food.” As a first-year apprentice, Nathan began working at Spirit House in Yandina, where he worked under the stewardship of the head chef. april 2017

“That’s where I learnt to make MACARONS and we would make CRAZY amounts – 5000 to 6000 in one day, in batches of 1000.”

“We wouldn’t move onto the next thing until I became as good as her and before long she had me running the kitchen. She’d be out ordering the whole lunch and I’d be doing the entrées, the mains and dessert for 30 or 40 people during the week. That was gold for me and she knew that,” he says. After a sojourn in London and Melbourne, Nathan returned to Noosa to work as head chef at a French/Australian fusion restaurant, where he met his nowwife, Jackie. The pair relocated to London where they both landed jobs at the renowned River Cafe – Jackie as manager, and Nathan taking over as head chef from Ben O’Donoghue. In 2001, they returned to Australia and moved to Melbourne, where he toured the wine regions of Mildura before taking on the role of head chef at Stefano’s three-hat flagship restaurant there. “There were only two three-hat restaurants in Melbourne and we were one of them, out in Mildura and we held that for three years,” he says.

Highly regarded within the industry, Nathan was called on to lead Jamie Oliver’s new Fifteen restaurant in Melbourne, which also came with its own television show. “I was part of choosing the 15 kids who were going to be the stars of the show. It was about this restaurant that was going to be getting these kids off the streets and helping them cook high-end restaurant food. “It was a great experience and I got to know him (Jamie) and how he operates. It was really nice to do that. We had a lot of fancy people come to try the restaurant when he first came to town and I was in charge of creating the menu for Jamie, to then come in and make it look like he was doing it, but that was my job. I’ve been behind a lot of noted chefs.” Now with a young family, Nathan and Jackie moved back to the Sunshine Coast where he immersed himself in permaculture and nutrition. “It’s a lot of work being a chef, working 15-hour days; I’ve done that for 20 years. “That’s why the creative part of me has been slowly changing to a different direction. I still enjoy my food and want to keep loving my food, but balancing it with life. I wanted to find a bit more depth in food.” Tasting each other’s dishes and offering suggestions on plating up channelling their inner Zumbo and Oliver it’s in the exchanges of playful sibling rivalry that they reveal their true selves. This is where they’re most at home, as Hoeksemas. profilemagazine

LYNN LEVITT, CARMEL CROUCH AND FIONA SIMPSON

SHARON FULWOOD AND GAIL MIDDLETON SAMANTHA WELBOURNE AND GREG MATTISKE PHOTOS BY ONQ PHOTOGRAPHY

CARMEL CROUCH COMMUNITY LEADERSHIP AWARD WINNER sponsored by Think Money

ROZ WHITE AND MARILYN HOLNESS

inspiring

WOMEN AWARDS Member for Maroochydore Fiona Simpson has once again recognised the unsung heroines of the Sunshine Coast community at the annual Sunshine Coast Inspiring Women Awards.

our award winners were selected from almost 100 exceptional women who were nominated for the significant contribution they make in serving others as carers, volunteers and leaders in our local community. Member for Maroochydore Fiona Simpson, who founded the awards, said the judges had an interesting time reading the nominations for the many women who give their time and skills to encourage and inspire others. “The Sunshine Coast is blessed to have such a dynamic group of women who are dedicated to investing into others and strengthening our local community. It’s important they receive the recognition for all that they do to support others.”

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A disability advocate and passionate community leader, Carmel has been creating opportunities for people with a disability on the Sunshine Coast for almost 30 years as Managing Director of STEPS Group Australia, a not for profit organisation which seeks to give all individuals equal access to the support and services that allow us to lead fulfilling, happy lives. MARILYN HOLNESS COMMUNITY VOLUNTEER AWARD WINNER sponsored by White’s IGA

Chair of the Restart In a Safe Environment (RISE) project of the Zonta Club of Caloundra which seeks to provide women and children access to safe housing and support. A volunteer for Zonta for over 26 years in roles such as Club Secretary and Club President, Marilyn has also been involved in a range of proactive strategies to raise awareness of and combat violence in the community. SAMARA WELBOURNE YOUNG LEADER AWARD WINNER

sponsored by Sundale

While caring for a son born with Spina Bifida and having two other children with complex needs, Sharon has passionately served as a team manager for wheelchair basketball and various other charities and sporting groups. She has been the driving force behind the Spinners Tournament for the last 11 years.

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business.

DAVID KOCH

You know him as ‘Kochie’, the jovial co-host of Channel Seven’s breakfast program Sunrise, but there is much more to David Koch than meets the eye

54 MICHAEL MATUSIK Top tips for investing in townhouses and why they are a great alternative to add to your property portfolio

56 MARK JAMIESON How aged care facilities are catering to the Sunshine Coast’s rapidly expanding ageing population

IN FOCUS / MARKETING STRATEGIES / PROPERTY ADVICE

BUSINESS

Make this year

YOUR MOST PROFITABLE WORDS SIIMON REYNOLDS, THE FORTUNE INSTITUTE

The race is on. Hundreds of thousands of Australian entrepreneurs are hoping to make this year a fabulous one for their business. If you want to be one of the few that succeed magnificently, it’s vital you focus on these seven business building strategies. STOP WASTING SO MUCH TIME ON THINGS THAT DON’T INCREASE INCOME Shorten the meetings. Don’t take every call. Work away from the office two days a week. Do anything you can to allow you to focus on what really counts – bringing in customers. Time and time again we see entrepreneurs doing busy work all day long, but doing precious little to actually bring in the mulla. GET SUPER CLEAR ON THE TWO THINGS THAT MOST BRING IN MONEY Of all the stuff you do in a month, what two activities really bring in money? Sit down and take a few minutes to work out the answer, then write that answer on a sign that you can see all day. That way you’re more likely to keep coming back to those priceless two actions that make you most of your money. WORK ON MASSIVELY INCREASING YOUR DESIRE Too many people start coasting and taking it easy once their business is doing okay. Big mistake. Maintaining an attitude of hunger and desire is vital if you want to make your company great. When you have strong desire, you attract more clients. When you have strong desire, you focus more. When you have strong desire, luck tends to go your way. Don’t minimise the importance of personal desire for business success. 44

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INCREASE YOUR INNOVATION How much new stuff are you trying? Incredibly, a lot of business owners do pretty much the same things for 10 or 20 years! Because they don’t innovate, they keep getting the same mediocre results, year after year. FOCUS ON OPTIMISATION Most entrepreneurs do very little optimising. If something is working okay, they tend to just leave it. But you could be making twice as much money if you just started optimising what you’re doing – changing a headline, finessing a sales presentation, improving what your staff say on the phone, etc. CONSTANTLY ASK: WHAT IS THE HIGHEST AND BEST USE OF MY TIME? Here is a list of activities that commonly increase the revenue of companies: • Calling potential customers • Emailing/mailing potential customers • Staying in touch with potential customers • Creating ads to promote what you sell • Finessing your sales presentation • Testing different marketing techniques • Getting PR for your business • Contacting old customers • Developing new products and services • Studying how to grow your business faster • Improving the performance of key staff • There are more of course, but if you were doing just the ones above, your company would be making wads of money. WORK OUT YOUR TIME TRAPS What are the low value things you are doing that are taking up much of the day? And who are the people who are stealing your valuable hours? Together these constitute your time traps that are reducing your income, slowing your business down and limiting how wealthy and successful you become in your life. • How can you stop certain people interrupting you? • How can you reduce average meeting times? • Can you schedule an amount of time each day to focus on what’s really going to move the needle for your company? • Can you do your email in two or three blocks each day? • Only when you make new rules and restructure your week so that you’re spending large amounts of time on truly important activities, will you take your company to the next level and start making really big money. profilemag.com.au

ARRANGEMENTS FOR CHILDREN AFTER SEPARATION MICHELLE RICHARDSON | PIPPA COLMAN & ASSOCIATES SOLICITORS

After separation, most parents want to make arrangements about which parent the children will primarily live with, which parent the children will spend time with and for how long.

his is not always an easy exercise, and when arrangements cannot be worked out on an amicable basis, then that decision is left to the Federal Circuit Court/ Family Court to determine. IT IS COMPULSORY FOR PARENTS TO ATTEMPT TO RESOLVE PARENTING DISPUTES THROUGH MEDIATION BEFORE COMMENCING PROCEEDINGS THROUGH THE COURT, UNLESS:

• there has been child abuse or a risk of child abuse; • there has been, or is a risk of, family violence; • the matter is urgent; or • one or more of the parties are unable to attend mediation due to incapacity, for example, physical remoteness. Should you end up in the court system, the court will take the decision-making out of the parents’ hands, in respect to what is in the best interests of the child. There are a number of factors a court takes into consideration when determining this. The primary consideration is the need for the child to maintain a meaningful relationship with both parents, while being protected from physical or psychological harm, from exposure to abuse, neglect or family violence.

At times the court will require assistance in determining the best interests of the child. A judge is not an expert in parenting and will rely upon various experts to assist, such as family consultants employed by the court; child psychologists and social workers in private practice who are commissioned to prepare a family report; or psychiatrists (in some cases). If necessary, the court may order the appointment of an independent children’s lawyer to represent the child’s interests. An independent children’s lawyer does not represent the child, but instead is appointed to gather evidence regarding the best interests of the child to assist the court with making a decision. The court may ask for a family report to be prepared to give the parties some clarity in respect to the best interests of the children. Parents are often of the mindset that their own parenting skills are in the best interests of the children. A family report is often required prior to final parenting orders being made. It is important to remember that it is the child who has the right to know and be cared for by both parents. The child has a right to spend time with and communicate with both parents on a regular basis. In the process of a parenting dispute, parents often forget that the child’s best interests are the most important factor. It is important to put aside your personal feelings about the other parent and focus on the child. Make an effort to sort things out together rather than going to court.

We will be conducting a free information seminar on children and parenting arrangements post separation. Details of the seminar can be found at www.pippacolman.com.

BUSINESS

A name you can

BANK ON WORDS INGRID NELSON PHOTOS CONTRIBUTED

You know him as ‘Kochie’, the jovial co-host of Channel Seven’s breakfast program Sunrise, but there is much more to David Koch than meets the eye. He chats with Profile Magazine about his stellar career and offers his top tips for small and start-up businesses.

e’s been a familiar face on our television screens for more than 15 years but David Koch’s career spans much further back than that. Regarded as one Australia’s foremost business and finance commentators, David is passionate about supporting small and start-up businesses. A highly respected finance journalist of more than 25 years and a self-confessed finance nerd, the 60-year-old guru has worn many different hats throughout his stellar career, including successful businessman, radio personality, best selling author, keynote speaker, silver Logie nominee, family man, and all around nice guy! But let’s go back to where it all began for this likeable larrikin.

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“Money is not that hard – a lot of it comes down to common sense, but the professionals dress it up in JARGON and make it so COMPLICATED, it turns people off.”

“I’ve always thought a bit outside the square, I suppose,” says David. “I launched the magazine before there was even any money sections in the newspapers. It was a real first.” David went on to launch the magazine in New Zealand before buying a financial publishing company in London for Fairfax, all before reaching the ripe old age of 30. “It was certainly unusual at the time to be so young; back then you had to be old and balding to be taken seriously, a bit like I am now,” he laughs. “At the time I used to lie about my age – I was 30 for about four years before I actually was. Somehow you become legitimate when you turn 30.” Best known for his light-hearted and entertaining delivery of what can often be a dry and confusing subject, David says making a positive difference in the day-today lives of everyday people is what drives him. “I’ve always seen myself as a bit of an interpreter about money,” says David. “Money is not that hard – a lot of it comes down to common sense, but the professionals dress it up in jargon and make it so complicated, it turns people off. “When I was working on BRW as a young journo, I was always thinking how I could make a difference. All the other finance journos were older and most wrote for chief executives of major companies but I figured what was the point of informing a chief executive when they probably know

“We are an incredibly close FAMILY, which brings Lib and I a lot of JOY and a lot of LOVE.”

BUSINESS

“My wife Libby and I had just married and I was studying accounting at university part time while also working. One of the students I met was married to the business editor at The Australian at the time. She and I paired up to work on a corporate strategy for a company takeover for one of the subject units and on the back of that, her husband offered me a cadetship in the business section of the newspaper. That’s how it all started, really.” David’s love of business and natural talent for finance journalism saw him move quickly through the ranks and after just two short years honing his craft at The Australian, he relocated from his hometown of Adelaide to Melbourne, where he joined BRW Magazine soon after its launch in the early 1980s. At just 26 years of age, he launched Personal Investment Magazine, making him one of the founders of consumer finance journalism in Australia and the youngest editor in the Fairfax Media group.

more than I do… but if you can package up financial information in an easily understandable and entertaining way for an everyday person, you are making a much bigger difference. “I think of it like this: I like driving nice cars but I have no interest in what goes on under the bonnet, it bores me witless. I trust someone else to do that so I can enjoy the car, and I think it’s the same with people and their money. They want to know enough so they are not conned or made a fool out of, but they don’t want to be the accountant or financial planner because they have a life, they have kids, their own jobs and they just want to enjoy the benefits.” Breaking away from the conventional, David based the format of Personal Investment Magazine on the likes of Cosmopolitan and Cleo in an effort to make finance news more relatable and interesting for the reader.

DAVID AND LIBBY KOCH

april 2017

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BUSINESS 48

“I’ve always tried to present it in a way so it’s not only informative but a bit entertaining and quirky, to really break down the fear factor of money,” he says. “None of the photos had people in suits and ties – they were banned. We did zip outs and sealed sections and things people were used to in magazines, they were familiar with, and it worked.” It wasn’t until he was in his mid-40s that David made the jump to television, when after doing some finance segments on Channel 7 news he was asked to fill in as co-host on Sunrise for three months. That was 15 years ago. “I absolutely love it,” says David. “I always say Sunrise is a hobby that got out of control. It wasn’t something I planned but I have always been one to give new things a go when an opportunity presents itself.

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“It was certainly UNUSUAL at the time to be so young; back then you had to be old and balding to be taken SERIOUSLY, a bit like I am now.” “My father had a great saying that really stuck with all of us when we were growing up. He said, ‘Have enough confidence in yourself to give something a go, but if it doesn’t work out, have enough confidence in yourself to go and try something different’. I’ve always lived my life like that and tried to pass it on to my kids.” When he’s not entertaining us with his tongue-in-cheek presenting style, the super fit father-of-four and grandfather-of-five also runs his own business with the help of his children, who he says are he and his wife’s biggest achievements. “It’s a real family business,” says David, “I have about 20-25 people working in it, including my wife, Libby, who is the director, my 31-year-old son who runs it and my daughters who work in it part time around their children.” And just when you think David’s schedule couldn’t possibly get any busier, he also finds time to head the Port Adelaide AFL Club as its president as well as run a youth centre in Macquarie Fields. And that’s just the way he likes it. “I love it all, I love trying to make a difference, I love building things, whether it’s a footy club or a youth centre. I love being involved in creating things and helping people.” But at the centre of all the business is his beloved family, the glue that holds it all together and keeps his feet planted firmly on the ground. “We are an incredibly close family, which brings Lib and I a lot of joy and a lot of love.”

profilemag.com.au

BUSINESS

QUESTION TIME

with David Koch PROFILE: WHY DO SO MANY SMALL BUSINESSES FAIL WITHIN THE FIRST FIVE YEARS?

PROFILE: HOW IMPORTANT IS AN ONLINE PRESENCE IN BUSINESS THESE DAYS?

DAVID: One of the main reasons is not keeping on top of the numbers. Not many people go into business because they like administration. They go into business because they like plumbing or selling cars or making cupcakes or being a ﬂorist, but not looking after the figures is what lets us all down. We need to make sure we dedicate time to focus on cash ﬂow and the nuts and bolts of invoicing and chasing money that’s outstanding. With packages such as MYOB and Zero, it’s so easy to keep track of your money on your dashboard or mobile phone.

DAVID: For most businesses, having an online presence is essential. If you don’t have a website, you are so far behind the eight ball because so many customers now will go to a website to verify a recommendation. If they are not impressed, they will go somewhere else. An online presence that is mobile and able is essential.

The second big one is not having a business plan. A lot of people I talk to say, ‘I don’t need a business plan, it’s all in my head’. I always say, ‘What if you are hit by a bus and if it’s in your head, it’s not in the detail you need for your plan going forward and to be able to check back on?’. It’s too easy to forget things. Doing a business plan, monitoring it regularly and following the cash is imperative. The saying goes, ‘Profile is vanity, revenue is sanity and cash ﬂow is king,’ and that is right and determines whether you are going to survive or not.

“If you are going to try something new, have the CONFIDENCE to give it a go but if you’re going to fail, FAIL fast and cheap.” In terms of social media, it’s all about engaging with the customer base to build a familiarity for them to get to know you and build trust. It’s an ongoing link between you and your customers. Using social media, in many industries, is now playing an increasingly important part. But always remember, the biggest asset of every small business is the owner. Yes, the customer is important and yes, staﬀ are important, but the biggest asset is you, the owner. Customers want to know you – they want to know there is a living, breathing human being looking after their interests.

“The saying goes, ‘Profile is vanity, revenue is SANITY and cash flow is KING,’ and that is right and determines whether you are going to SURVIVE or not.” Also, it’s on you, as the owner, to continually recharge your batteries. You are the cultural dynamo within your organisation and you have to look after yourself and make sure you don’t get burnt out and you are still passionate, because all of that shows to staff and customers. Make sure you are not shackled and hostage to your business, and that you are still enjoying it. PROFILE: WHAT ARE THE KEY THINGS TO REMEMBER FOR START-UP BUSINESSES? DAVID: Try and build mentors. Try and be involved in accelerators/co-working spaces in your area, where you can build your business around like-minded people. It’s the loneliest thing in the world to start a business, so if you can be in an environment with other entrepreneurs and have access to mentors, that is the key in running a start-up. I am passionate about start-ups and this new breed of digital entrepreneurs being developed here in Australia. The key is always to be in a program that can give you processes and direction with other like-minded people. PROFILE: WHAT ARE THE BIGGEST LESSONS YOU HAVE LEARNED IN BUSINESS? DAVID: There are so many and I am still learning. That’s the thing, you have to keep learning and being inspired by people. Number one is always pay attention to cash flow; even really successful people can have cash flow problems. Two, if you are going to try something new, have the confidence to give it a go but if you’re going to fail, fail fast and cheap.

DAVID AND HIS FAM

ILY

Constantly re-engineer your business, think outside the square and don’t be afraid to try new things. profilemagazine

IN FOCUS

BUSINESS

WORDS TAYLA ARTHUR

Shannon Seipolt

Tint N Windows, Peregian Springs

he leap from legal secretary to window tinting operator might seem huge, but for Shannon Seipolt, the career change made perfect sense. Having built a reputation in Airlie Beach for his quality work thanks to more than a decade of experience, Shannon says her husband Brad was asked to tint the windows at the law office where she worked, and after seeing him in action, she decided to join him. Though they moved to the Sunshine Coast in 2015, the arrival of baby Oliver in early 2016 delayed their plans to re-establish the business on the Coast. But come December, Tint N Windows was back in business and servicing the whole region – from Tewantin to Pelican Waters. “Tinting is an affordable luxury, especially with these horrible hot days,” says Shannon. “When you tint, the glare reduces and it makes the room more comfortable, so we wanted to make that option available to the whole Sunshine Coast.” Opening at the start of summer, the business has unsurprisingly become popular with locals looking for smart, cost-effective ways to beat the heat, which Shannon says can be hard to balance with being a new mum. “It’s difficult to juggle sometimes – making sure we have enough time for our son and making sure our business is as good as it can be at the same time,” she says. “We still work after hours and on weekends, so it’s a matter of finding the right work/life balance.” But despite the challenge, she and Brad wouldn’t change it for the world. “Being our own bosses and having some flexibility is great, but for me the thing I love most is getting to meet new people. Because you’re in their home, you get to know them and have a chat with them, and we’ve made some great friends as a result.”

profilemagazine

Tracey Grills

Tracey G Prosthetics & Lingerie, Maroochydore

aving volunteered with the McGrath Foundation, Tracey Grills is no stranger to the struggles of women with breast cancer. Speaking with women who had undergone mastectomies and were struggling with their confidence, Tracey had always wanted to do something to help but just didn’t quite know how. It was a conversation with a breast care nurse which inspired Tracey to leave her role as an account manager for a multinational company and start her own business back in 2014. Initially running her business as a mobile service, Tracey travelled around the Sunshine Coast fitting women who had undergone mastectomies with beautiful lingerie that offered prosthetic qualities, until she opened two stores in November last year, one in Maroochydore and another in Brisbane. As a much-needed service on the Sunshine Coast and the first Amoena boutique in Queensland, Tracey G Prosthetics and Lingerie has already become popular with breast cancer survivors looking for swimwear and lingerie that boost their confidence. “It’s an amazing feeling just being able to change a lady’s outlook or perspective on life when she’s had cancer by helping her realise she can still look and feel as good as she did before her mastectomy,” says Tracey. Along with the incredibly rewarding nature of her job and working in a field she feels so passionate about, Tracey is also focused on altering the way people think about prosthetic lingerie. “The biggest challenge has been overcoming people’s perception of what a mastectomy store is and what we sell. There used to be a perception that the only prosthetic options were daggy or ‘grandma’ lingerie, but we’re bringing sexy back!” she laughs. “People can’t even tell there’s anything different. It’s definitely not daggy anymore!”

profilemag.com.au

PROFILE WORDS NAOMI FENN

CROATIA!

Before I left for Remote Year last month, my possessions had dwindled down to just a suitcase and a backpack in the center of a living room that used to be full of stuff I owned. I had keychains holding no keys. I had no loans, no subscription plans, no bills to pay. None of the responsibilities i.e. ‘stuff’ that comes with living and working.

y first morning in Split, Croatia, I woke up at the wildly inappropriate wee hours of the morning and waited eagerly for the sun so I could go exploring. While walking around, I noticed how casually locals went about their day-to-day business among such mesmerising history, and also how long Croatians take to drink their coffee. There are some moments in life you want to in-print into your brain and that cold rainy Sunday morning walking around Old Town on my first day of Remote Year is one I will hold forever. The main event was meeting the other ‘Remotes’ later that day, who were arriving from their respective countries. My heart ached to meet everyone, who until then were just a couple of Skype hangouts and Facebook stalks. It was all too surreal to understand what I just got myself into with these 56 other people. Meeting everyone that night felt like coming together with my distant extended family, except I had a better idea of who they were. The chatter about our work, our dreams and feelings about what we had just signed up for bounced off the walls and warmed up the room.

It’s not every day you get the opportunity to visit 12 countries in 12 months, while getting paid! Thanks to modern technology and What the Fox Creative’s forward thinking, graphic designer, Naomi Fenn is doing just that.

As I continue to take the time to speak to everyone I’m coming to understand the underlying strength simmering within this group. Each person has their story to tell of the tests life has thrown at them and the moment just before coming to Remote Year where they decided to choose their own happiness. A concoction of go-getters and good-timers. For the first week, I was running on very little sleep, it was the collective high feeding us all. Now I am only just at the cusp of week two. I’m up before the sun each morning to catch some decent work hours with Australian time and I finish my day at noon. I fill my afternoon up with long lunches and leisurely walks along the Adriatic Sea to the town. The few days off I get this month is being filled up quickly with side trips to the islands and the other towns nearby. It’s difficult to define this experience to everyone back home. It isn’t a holiday because I’m not escaping life, I’m just amping it up to another level. I’ve drawn every day since being here and created some work I’m feeling proud of. I sense good things ahead and hopefully a bit of sleep too.

t for L ook ou is the Fox ‘W here n o th ’next m Naomi ? NAOMI FENN

april 2017

REAL ESTATE

30 TIPS for investing in townhouses WORDS MICHAEL MATUSIK

Townhouses are a great alternative to more traditional detached houses or much smaller apartments. But like all housing products and investment in general, there are some which do better than others in price growth and rental return. Here are my thirty tips for better townhouse buying.

LOCATION “Pay about 10 per cent LESS than the price of a traditional OLDER detached home in the immediate area.”

1. 2. 3. 4. 5.

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Stick to middle-ring locations, typically 5km to 20km from the GPO. Stay close to major transport routes – rail first, then major roads, then busways. Best if within a 10-minute commute to major employment nodes – hospitals, universities and major retail. Good if adjacent to regional open space, with some destination/ lifestyle facilities, retail within a short walk or quick commute. Many townhouse occupants (especially tenants) work in trades, retail, health, education and tourism – they need cars. Parking is important.

6. 7. 8. 9.

Owner resident profile is often first home buyers or older ‘downsizing’ buyers, but increasingly couples with young children – so they spend a fair bit of time in their homes. In general, target suburbs with ageing demographics and declining household size. Look for elevated sites in locations with external grid patterned streets. Well landscaped locations.

about 10 per cent less 10. Pay than the price of a traditional older detached house in the immediate area.

profilemag.com.au

REAL ESTATE

“DUPLEX arrangements are far better than long rows of townhouses. the fewer shared walls the BETTER.” SITE LAYOUT

INDIVIDUAL DESIGN

1. 2.

3. 4. 5. 6. 7. 8. 9.

Stick to smaller projects, less than 50 within the complex. Best, too, if there are smaller precincts within the overall project. Limited facilities – better to have some real useable open space, with BBQ/covered areas than a fancy pool, tennis court, gymnasium and the like. Low body corporate fees are important. Wide enough internal roads, with easy circulation points, to manoeuvre a family-sized SRV. In short, two-way driveways. Duplex arrangements are far better than long rows of townhouses. The fewer shared walls the better. More internal light; better ventilation; more private outdoor space plus less next door noise. A variety of building setbacks and slight change in internal road delineation is better than everything being straight.

2. 3. 4. 5. 6.

Secure letter boxes and garbage corrals at the entrance/s of the complex.

7. 8.

Visitor car parking allocated in small clusters throughout the project.

Several landscaped nodes throughout the complex.

of old school with 10. Combination modern technology i.e. brick-

based ground ﬂoor treatment with high quality lighter weight material for the second storey.

april 2017

10.

Three bedrooms; 2.5 baths (one being downstairs water closet) and two cars, with one at least in a secure private garage. Galley kitchen with bench space to seat three people. Kitchen, living, dining downstairs and bedrooms, bathrooms upstairs. Dining area needs to seat four adults. Master bedroom needs to house a king-sized bed, the other bedrooms a queen. Open plan downstairs living with good natural light and ﬂow through ventilation. Covered patio space with private open space, living area and kitchen all facing north, where possible. Master bedroom has good robe space and ensuite (with double vanity, shower and operable window). Shower over bath in second bathroom. Dedicated study area, often best on the second level. Separate laundry (best not in the garage) with good storage provision. Carpet in bedrooms and upper storey, tiles elsewhere. Polyurea ﬂoor finish in the secure private garage. Air-conditioning to living area. Ceiling fans in all bedrooms and on patio. Little wasted space. Internal stairs are hidden from main entrance. The higher the ceilings, the better.

MICHAEL MATUSIK

FOR MORE INFORMATION: PHONE (07) 3368 2878 WWW.MATUSIK.COM.AU profilemagazine

REAL ESTATE

AGED CARE FACILITIES CATER TO COAST

future

BY MAYOR MARK JAMIESON

Our Sunshine Coast has a rapidly expanding ageing population and this will continue to be the case for many years to come. We are part of a changing and evolving world. People are living longer and our region, for a variety of reasons, continues to be an attractive location for people looking to enjoy their retirement years.

hese two factors are contributing to an increase in demand for residential aged care facilities across our region. Happily, we are making strong progress with meeting that demand and ensuring we have the highest possible care available for our valued senior community members who have contributed so much during their life, both here and away from the Coast. And we are also offering more ways for them to remain part of the community and not feel disconnected with the region around them. Council has seen a significant increase in the number of both lodged and approved aged care, residential care and retirement type applications.

Recently, I’ve been invited to the site of two great additions to the Coast’s aged care facilities – one that is now open with its first residents setting up home and another that is under construction. Opal Aged Care has produced a wonderful building in the perfect location at Kawana, adjacent to the new Sunshine Coast University Hospital and its associated services. With 151 beds, it offers high quality services and facilities for our older residents with key additions like a 16-bed memory support unit for people living with dementia. There has been a recent shift towards vertical aged care facilities such as Opal Kawana Waters and we expect this trend to continue as urban land becomes increasingly scarce. Nearby at Meridan Plains, the Churches of Christ in Queensland has officially turned the sod on a $28 million campus that will create a variety of activity spaces and services and include a multi-purpose community centre, café, seniors care accommodation and a mix of home care and support services. It is also going to be a major contributor to the Coast economy this year and beyond. With up to 1300 people expected to have worked on the project by the time it is completed, it will contribute to our high employment rate which is better than the state average. There is sure to be a great flow-on to local shops and services from both of these new facilities, which is outstanding news for our small business sector. Aged care is a focus of our Health and Wellbeing Industry and Investment Action Plan and I invite you to find out more by visiting invest.sunshinecoast.qld.gov.au.

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INV

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EST

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LAS TC 85% HANCE SOL D!

For your free information pack CALL 07 5451 1080 www.thinkinvestmentrealty.com.au

MAY 2016 COMPLETION DATE

Located in the vibrant and thriving suburb of Kangaroo Point, just 1.5km across the river from the beating heart of Brisbane’s CBD, and architecturally designed to reflect the contemporary chic of city living, The Marc offers an investment and lifestyle opportunity like no other.

FEATURES — Premium location — Designer living — Secure basement car park

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LUXURY LIVING The historic suburb of Kangaroo Point is a haven for those looking to achieve the unparalleled lifestyle urban living has to offer – and there is no greater opportunity to invest or live in this lively location than The Marc. Taking pride of place in the suburban heart of Brisbane, The Marc at 616 Main Street is just a stone’s throw away from everything Queensland’s thriving capital city has to offer. Currently in the late stages of construction and due for completion in May, The Marc boasts luxurious designer living that combines functionality and comfort with sleek modern style. Incorporating 69 one and two bedroom apartments over nine levels with stunning views of the Brisbane River, CBD or Moreton Bay, depending on their individual aspects. A residents-only recreation deck on the top floor offers exquisite vistas, perfect for appreciating the city sunsets. Sleek and minimalistic, yet incredibly stylish, the Art Deco inspired façade of The Marc is complemented by Scandinavian-inspired interior design, resulting in a living spaces that are modern and stylish while not compromising functionality and everyday comforts. Entertaining is a breeze, with fully integrated kitchen and living areas - showcasing the benefits of open-plan living. Generous balconies add to the opulence, perfect for enjoying a meal with a view. Musthave amenities include pay TV and ADSL internet, air conditioning and intercom security, and there are specially-negotiated bulk electricity discounts for occupants. Street-level cafes and shops add to the urban culture and convenience on offer at The Marc - everything you could need is at your doorstep. With its prime position, lively lifestyle and high-end quality design, The Marc is the ultimate in urban living and an investment property that will yield fantastic returns. These ultra-spacious, cutting edge apartments are built and furnished to perfection, and are selling fast!

2km FRO MT HE CB D

ARCHITECTURALLY DESIGNED With building designs by the brilliant minds at boutique design studio Red Door Architecture, The Marc takes into account the site and local contextual constraints and applies climate responsive principles to create a contemporary and aesthetically beautiful building that is also economical, sustainable, comfortable and cleverly designed to fit in with its environment. Carefully considering the subtropical southeast Queensland climate, The Marc utilises extended slabs to the northern façade to limit solar exposure to the glazing during the heat of summer, while angled perforated screens to the western façade regulate harsh afternoon sun while still enabling city views. Comfort and environmental considerations are behind every unique layout.

INTERIOR DESIGN Prized by those who admire individual artistic expression, The Marc’s Scandinavianinspired interior design offers class and refined sophistication with a warm and welcoming touch. Masterfully styled by Mary Durack Interior Design, The Marc’s imaginative environment is bursting with energy, infusing colour, timber patterns,

organic shapes and contemporary graffiti art for a clever modern design. Externally, strong horizontal elements and sinuous geometric screens are reminiscent of the great Brazilian architect, Oscar Niemeyer.

PREMIUM LOCATION Situated directly across the river from the beating heart of the CBD, the 1.3km2 geographical area of Kangaroo Point is a well-connected and highly desirable suburb with its finger on the pulse of city living. Easily accessible and with employment, entertainment and education amenities near by, it is Kangaroo Point’s proximity to all that Brisbane has to offer, particularly the vibrant hub of South Bank Parklands, that is a driving force behind the area’s surge in popularity among the younger population. With an average age of 35 and a high proportion of professional and service related inhabitants, the result is a large-scale urban renaissance that has breathed new life into this historical area and seen it become a hotspot for property owners and tenants. Boasting a good portion of couples and singles in the area with a household occupancy average of 1.9, and a large number of long term rental occupants, this area has

a thriving demand for high quality rental properties that reflect this lifestyle, which has in turn driven above average yields. With the 229,000 people currently living across inner Brisbane expected to boom to 277,500 permanent residents by 2026, experts have forecast that another 25,000 new dwellings will need to be built to keep up with demand, making The Marc a smart investment choice. Strategically set central to Kangaroo Point, The Marc meets and exceeds when it comes to the important property investment parametres of location, design, value, rentability and appeal. The developer has also committed to deliver some extra inclusions along with rental protection for property investors. With such high quality apartments set in a location of this value, it’s no wonder 85 per cent of The Marc’s properties have already sold, and with completion of construction just around the corner, the rest will sell fast.

For your free information pack, CALL 07 5451 1080 thinkinvestmentrealty.com.au

For your free information pack CALL 07 5451 1080 www.thinkinvestmentrealty.com.au

KA N

POSITIONED DIRECTLY ACROSS THE RIVER FROM THE CBD, KANGAROO POINT IS BRISBANE’S KIRRIBILLI - EASILY ACCESSED AND HIGHLY DESIRABLE.

Boosting Kangaroo Point’s appeal is its unrivaled transport connections, including road, bus, CityCat, ferry and the Clem7 cross-river tunnel. It’s also a very walkable location. Popular bars and award-winning restaurants are all around. The area is also home to the internationally-famed Gabba stadium.

For your free information pack CALL 07 5451 1080 www.thinkinvestmentrealty.com.au

URB APA AN CHI C RTM ENT S

OIN

Offering you a different real estate experience begins with being real. If you’re looking for someone to help you sell or buy property you’ll quickly get used to hearing words like, ‘trust’, ‘passion’, ‘integrity’, ‘reputation’, and ‘commitment’. At Star we treat you like a person... not a prospect.

Leading ladies lunch FRIDAY 12TH MAY

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Join us for an inspirational afternoon by the water for the Sunshine Coast’s Leading Ladies Lunch at See Restaurant in Mooloolaba.

We don’t try and pretend there’s something magical in using the internet to find buyers... or work out prices of properties in your area.

Leading Ladies Lunch is an afternoon of fine food and networking with women on the Coast who share ambition, passion and success in life.

And we don’t have a special formula for signing you up... and then talking you down. Selling property effectively takes hard work. It takes experience, skill and aptitude. People who don’t have what it takes fall back on sounding like real estate agents.

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Time: 12 noon, concludes at 3pm Venue: See Restaurant, Mooloolaba Cost: $79 includes 3 courses with drinks (beer, wine and soft drinks) Tickets: stepsleadingladies.eventbrite.com Phone: 5458 3000 profilemagazine

“It’s not just a job to us, we actually CARE about our tenants, owners and the properties themselves.”

CHANGING THE FACE OF

PROPERTY MANAGEMENT WORDS TAYLA ARTHUR PHOTOS JAN STRANDSTRÖM PHOTOGRAPHY

It’s the business that’s changing the face of property management. Introducing BoOom Property – the friendly and professional team placing a firm focus on achieving the best outcomes for both the owners and tenants of investment properties.

hether you own an investment property or rent one, you’ll know first-hand the difference a good property manager can make. But it’s not until you experience the work of a great property manager that you can truly appreciate the value of investing in a service that is dedicated to going above and beyond to ensure you get the most out of your asset. This is where BoOom has made a name for itself; covering the whole Coast from Noosa down to Caloundra and out to the Hinterland. Founded with a primary focus on property management rather than sales, the property management team’s time and effort is centred squarely on maintaining the value of the property and ensuring both owners and tenants are happy. Created by entrepreneur Jay McAlister in 2010 as a division of Imoda Group, BoOom was a natural progression of his construction and marketing businesses, after Jay realised there was a gap in the market. “At the time, Imoda Properties were building 60 investment homes per annum, but I had yet to find a property manager that I could happily recommend to my clients. The concept of BoOom Property filled the gap in the bigger picture of our businesses.” “What really sets us apart from other property management teams is that we do have a strong focus on building ongoing relationships with both

HOW TO GET THE MOST OUT OF YOUR INVESTMENT PROPERTY

MARK LAWSON, CLOE LEWIS, LORI EMERTON, SUZANNE PERKINS AND CHRIS LEWIS.

tenants and owners,” says Imoda Group’s general manager, Chris Lewis. “When you ask for feedback about property managers, often it’s the tenants looking for better customer service. Our team understands the importance of happy tenants, as this leads to happy owners and also helps ensure the property is well maintained and looked after, like it’s their own home.” Leading BoOom Property is senior property manager and business development manager Suzanne Perkins, who with four investment properties of her own, understands the importance of a good property manager and the value they can add to your investment. “I know where they’re coming from, so I can relate to them and ensure that we aim to put the best tenants into their properties,” says Suzanne. “When we find great tenants for a property, who take pride in looking after the home as if it were their own, this adds value to the investment and peace of mind for our owners,” adds fellow property manager Lori Emerton, who was drawn to BoOom Property by the company ethos and culture of the business. “It’s not just a job to us, we actually care about our tenants, owners and the properties themselves. Nothing makes us happier than when we place a new tenant or resolve an issue for an owner and we get that email saying, ‘Thanks so much, I really appreciate it’, because it means we’ve made a difference to someone’s experience.” As part of Imoda Group, there are many synergies with sister company Imoda Properties, who work from the same office as part of their tight-knit team. This allows for smooth transitions from construction to property management for their mutual clients. Over the last 12 months BoOom Property has grown into a full service real estate business, with the addition of Mark Lawson to the team, as sales manager, ensuring all of the helpful advice and services you need for your venture into the property market is under one roof. LOOKING TO GROW YOUR CAREER IN PROPERTY SALES? BoOom Property is looking to expand their current sales team and is on the lookout for experienced high achievers. Offering industry leading commissions and sales support, contact Chris Lewis at chris@imodagroup.com or 0417 605 475 to discuss your next career move.

To find out how BoOom Property can benefit you, call Suzanne or Mark on 5452 4000 or visit BoOom.com.au

Never underestimate the value of a great property management team. “A lot of people skimp on property management because they think it will save them money, but when it comes to this industry, it’s more important to focus on the quality of the service rather than the management fee,” says Suzanne. Things to look out for that may end up costing you in the long run if you only focus on the percentage cost include: INSPECTIONS: Some property managers hold as little as one inspection a year, making it difficult to know the state of the property. BoOom Property insists on four inspections per annum. VETTING TENANTS: Tenants should be screened properly to ensure they are the best fit for the property. BoOom Property thoroughly screens all applicants to ensure they find the best fit for your home. LEASE LENGTH: The longer a lease is signed for, the more security there is for both the tenant and the owner. BoOom Property endeavours to sign 12 month leases where practical, as this translates to lower cost to the owner due to fewer let fees and lower vacancy rates. EXPERIENCE: Having an experienced property manager is valuable for getting the best out of your investment. BoOom Property’s senior property manager Suzanne owns four investment properties of her own, which means that when you engage BoOom Property to manage your investment, you know it’s in good hands.

Todd& Sami

Mark& Caroline

Of those aged 10+, Mix FM is their station listened to mostâ&#x20AC;Ś.

to most for

e 10+

20.0%

17.7%

20.5%

23.3%

Of those aged 25-54, Mix FM is their station listened to mostâ&#x20AC;Ś.

to most for

e 25-54

26.2%

23.5%

25.4%

27.2%

66 72 74

THE STYLE EDIT You have your nine-to-five workwear wardrobe sorted, but what to wear on the weekend?

HEALTH Why would I consider bio-identical hormone therapy?

HOME Forget everything you thought you knew about clashing prints – this trend is all about mixing it up

MINISTRY OF STYLE ‘SERENE’ DRESS IN WINE FROM AVENUE J COUTURE

FASHION / BEAUTY / HEALTH / HOME / LIFE / FAMILY

STYLE

THE style EDIT

Johanna Jensen-Brown

PROFILE STYLE EDITOR

So you have your nine to five workwear wardrobe sorted but you’re wondering what to wear on the weekend? Take it easy with these cool and casual pieces that are perfect for the weekend.

MUM JEAN Have you noticed the ‘90s are back? Well you may have also noticed that the once ‘uncool’ mum-jeans are now cool again. This high-waisted vintage style is perfect for casual weekends with a tapered leg and a relaxed comfy fit. Mum jean, RRP $139.99. bardot.com

wardrobe UPDATE

Weekend Wardrobe

BOOT IT!

Let me introduce you to this season’s must-have boots! BLOCK HEEL

PANCAKE BOOT, RRP $89.99. BETTS.COM.AU

LUXE LEATHER Now that there’s finally a chill in the air, it’s time to bust out your leather jacket for the weekend (and the rest of the week too) or start your search for the perfect leather jacket that you will love for years to come. If you’re not ready to spend big bucks on real leather, then there are plenty of great faux options that won’t break the bank. Leather jacket, RRP $599.95. seedheritage.com

ANKLE BOOTS

BENTLEY LEATHER BOOT, $219.95. TONYBIANCO.COM.AU

METALLIC

BLAKE METALLIC ANKLE BOOT, RRP $89.95. SPORTSGIRL.COM.AU

LAID-BACK LOAFER Uhh hello! What could be more comfortable than wearing slippers on the weekend? OK, well maybe not slippers ... but loafers are almost the same thing. Pack away the ballet ﬂats because this year is all about the loafer. You must add a pair of this comfortable shoe to your weekend wardrobe pronto. Kimberley Slide Loafer, RRP $69.95. sportsgirl.com.au STAPLE SHIRT I’ve said it before, but I’ll say it again – every woman needs a white button up shirt in her life. Go for a good quality option that will wash and wear well. This really will become your favourite go-to item because it’s so easy to wear with just about everything. Still Long Sleeve Shirt White, RRP $100. assemblylabel.com

SOCK BOOTS

UMAR V EBONY STRETCH NAPPA BOOT, RRP $365. SENSO.COM.AU

THE KNEE

ISABELLA BOOT, RRP $399.95. WITCHERY.COM.AU

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in the bag

FASHION

AVERY VERSE ‘SUBLIME’ ITALIAN LEATHER HANDBAG IN AUBERGINE, RRP $895, AVAILABLE ONLINE AT AVERYVERSE.COM

purple

dark beauty HANAMI COSMETICS LIPSTICK IN ‘ODYSSEY’, RRP $31.95, AVAILABLE ONLINE AT HANAMI.COM.AU

Seen all over recent catwalks, this pretty palette is set to rule the fashion world this year, so embrace the power of purple and mix and match different shades for a feminine look fit for a queen. lilac love

get shady

PRINKBOX IRIS LILAC EARRINGS, RRP $13, AVAILABLE ONLINE AT PRINKBOX.COM.AU

MAUI JIM ‘SWEET LEILANI’ SUNGLASSES, RRP $289, AVAILABLE ONLINE AT MAUIJIM.COM

jump to it MINISTRY OF FASHION ‘ECLIPSE’ JUMPSUIT IN BLUSH, RRP $219.95, SHOP AT AVENUE J COUTURE, THE ESPLANADE, MOOLOOLABA. PHONE 5444 4422

street savvy sleeve petal power REVIEW ‘SUGARPLUM’ SKIRT, RRP $189, AVAILABLE ONLINE AT REVIEW-AUSTRALIA.COM

STM ‘GRACE’ LAPTOP SLEEVE IN DARK PURPLE, RRP $49.95, AVAILABLE ONLINE AT STMGOODS.COM.AU

nail it HANAMI COSMETICS NAIL POLISH IN ‘DREAM CAVE’, RRP $17.95, AVAILABLE ONLINE AT HANAMI.COM.AU

dressed to impress MINISTRY OF STYLE ‘SERENE’ DRESS IN WINE, RRP $189.95, SHOP AT AVENUE J COUTURE, THE ESPLANADE, MOOLOOLABA. PHONE 5444 4422

april 2017

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firming facial

BEAUTY

MARY KAY TIMEWISE REPAIR VOLU-FIRM LIFTING SERUM, RRP $95, AVAILABLE ONLINE AT BEAUTYDIRECT.MARYKAY.COM.AU

find your bliss BOTICA BLISS ‘BB NO. 1 BLISSFUL MIND’ BATH TEA, PRODUCED LOCALLY IN MOOLOOLABA. RRP $19.95, AVAILABLE ONLINE AT BOTICABLISS.COM

magnificent mist ARGAN LIFE AUSTRALIA MOROCCAN ROSEWATER FACE MIST, 50ML RRP $19.95, AVAILABLE ONLINE AT ARGANLIFE.COM.AU

improve your condition ACTIVE ENERGISED ORGANIC SKINCARE ENERGISING CONDITIONER AND REFRESHING HYDRATING MIST, RRP $93.40 EACH, AVAILABLE ONLINE AT BENATURALLYYOU.COM

turn back time MARY KAY TIMEWISE REPAIR VOLU-FILL DEEP WRINKLE FILLER, RRP $75, AVAILABLE ONLINE AT BEAUTYDIRECT.MARYKAY.COM.AU

Achieve natural radiance and create the perfect foundation for any look with beauty products that will have your skin and hair healthy and primed to perfection.

so long cellulite ENDERMOLOGIE ‘LPG SOIN TECHNIQUE’ SMOOTHING ANTI-DIMPLE COMPLEX, 150ML RRP $89. SHOP AT DESTINY’S RAINBOW BEAUTY & BEYOND, 80-82 SIXTH AVENUE, MAROOCHYDORE. PHONE 5443 5012

fix those ﬂaws REPLEDERM DARK SPOT CORRECTOR, CONTAINING VITAMIN B3, BETA GLUCAN AND BEARBERRY EXTRACT, RRP $79.90, AVAILABLE ONLINE AT DECODELIFEGROUP.COM

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lovely locks ELEVEN AUSTRALIA ‘SMOOTH ME NOW’ SHAMPOO, RRP $23.95, CONDITIONER AND SHINE SERUM, RRP $24.95 EACH, SHOP IN STORE AT UPTOWN HAIR STUDIO, 1/147 CURRIE STREET, NAMBOUR. PHONE 5441 2420

sensational smile ORAL B GENIUS 9000 ELECTRIC TOOTHBRUSH, WITH POSITION DETECTION TECHNOLOGY AND BLUETOOTH CAPABILITY, RRP $369. SHOP ONLINE AT SHAVERSHOP.COM.AU OR IN STORE AT SHAVER SHOP, SUNSHINE PLAZA

AMR KEHILA

Australia’s MOST ACCESSIBLE HEALTH PROFESSIONAL WORDS AMR KEHILA PHOTOS JAN STRANDSTRÖM PHOTOGRAPHY

If you’ve just spent the afternoon at the doctor with your sick kids, you want to get in and out of the chemist as soon as possible! Here, at TerryWhite Chemmart Sippy Downs, you can do that while maintaining an agile and friendly relationship with your pharmacist at all times – we’re Australia’s most accessible health professional! A lot of pharmacies try to practice ‘forward-pharmacy’, where the pharmacist is out front and engaging meaningfully with the customer, but no other Sunshine Coast pharmacy has ‘fully’ committed to the practice. That’s what sets us apart, because at TerryWhite Chemmart Sippy Downs, the pharmacist stands in front of the dispensary and can operate the till, dispense, label, file Medicare claims, bag items, take payment, print repeats and collect the medication, while openly speaking with the customer. This approach makes customers feel comfortable and engaged leaving them well informed having just experienced a richer proactive counselling method and a pleasant conversation. People come back because they’re getting the best quality service and the pharmacist is always available, we’ve developed some really lovely relationships and we’re quick!

OPEN 7 DAYS: 8AM-7PM Weekdays & 9AM-2PM Weekends OCHRE HEALTH MEDICAL CENTRE 9 OCHRE WAY, SIPPY DOWNS CALL 07 5353 5086 SIPPYDOWNS@TERRYWHITECHEMMART.COM.AU WWW.FACEBOOK.COM/TWCMSIPPYDOWNS

april 2017

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ESPRESSO MARTINI HAMPER, CONTAINING SMITH & CO. MANDARIN, LIME LEAF AND VANILLA HAND BALM AND 110ML MELBOURNE ESPRESSO MARTINI READY-TO-DRINK COKTAIL, $42

BEAUTY AND LIFESTYLE PACK, CONTAINING HANGING COSMETIC BAG, SHOWER CAP AND SCENTED GOATS MILK SOAP, IN WHIMSY INK, $85

THIS LIGHTWEIGHT ORGANIC COTTON MATERNITY SINGLET, $69.95 AND DRAWSTRING PANT IN VINTAGE BLACK, $69.95, IS COMFORTABLE, STYLISH AND PERFECT FOR PREGNANCY

LAUNDRY HAMPER, $39.95

THESE STUNNING LACQUERWARE BOWLS ARE A MUST FOR ANY KITCHEN. AVAILABLE IN BRILLIANT WHITE OR POSEIDON BLUE. BAMBOO BOWL SET $98 LUXURY SCENTED SOY CANDLES, $34.95 EACH

THICK AND LUXURIOUS, DESIGNER BATHROBE IN 100% COTTON, $269

A3 MAKE HISTORY PRINT, $27

PINA COLADAS TEA TOWEL, $25

INDULGE WITH THIS DELICIOUS BOX OF TREATS HAMPER, $68

PLAN YOUR PERFECT HOLIDAY WITH FLAVOURS OF BALI, A GUIDE TO 85 BALINESE RESTAURANTS, BARS, CAFES AND HOTELS WITH THEIR SIGNATURE RECIPES, $80

AS SEEN IN VOGUE AUSTRALIA ROSE WELLNESS SOAK, $22.95

INDIKAH COCKTAIL RING IN ANTIQUE SILVER, $85

SPOIL YOUR MUM THIS

mother’s day WITH A UNIQUE GIFT

ROSE AND MARSHMALLOW BODY WASH, $25

WONDER SEEKER RING, $68

MINT AND GREEN CLAY CLEANSE, $12

ORGANIC LOUNGE WRAP, $89.95, LIGHTWEIGHT ORGANIC COTTON SINGLET, $69.95, DRAWSTRING SLEEP AND LOUNGE PANT IN PINK BLUSH, $69.95

SHOP ONLINE • FREE SHIPPING www.profilemarketplace.com.au @profilemarketplace MINI MARBLEOUS, MONOCHROME HALF MOON STUDS, $16

BREAD BOX, $59.95

GEO LIME SCENTED GOATS MILK SOAP, $15

HEALTH

Why would I consider bio-identical hormone therapy? BIO-IDENTICAL HORMONE THERAPY

with Dr Tim Smith

There is sometimes a misconception that bioidentical hormones are natural products. With the exception of desiccated thyroid hormone, this is not exactly true. So what is the diﬀerence between conventional hormone therapy and bio-identicals?

ASK OUR

HEALTH EXPERTS

I tried laser hair removal but it didn’t work as well as I thought it would. Is there a way to achieve better results? LASER HAIR REMOVAL with Deborah McCarthy

When it comes to laser hair removal, the laser needs to be able to target all skin colours and hair colours without damaging the skin, which could cause lighter or darker patches. Old lasers and IPL machines could not work on all skin types, and in the past, the hair the client wanted to remove had to be of a darker and courser nature. Therefore, if it was one of these that were used, it would be more likely to cause problems or achieve little or no results. Thanks to the latest technology, there is now a new type of machine that uses a cold treatment head, which can glide along the skin for faster, deeper and more eﬀective treatments. Combining laser and IPL technology, the SHR/SSR machine fires shots that heat the target area at such a fast rate, that less heat is required to destroy the hair follicle and hair root. From the client’s perspective, the 72

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treatment feels much like a hot stone massage, and is therefore quite comfortable, but the main diﬀerence is that it can be used eﬀectively to treat all skin colours, as well as red and blonde hair. Another great development with this new laser hair removal technology is that it also treats the skin as it works, targeting vascular lesions, pigmentation and lack of collagen and elastin. This means concerns such as wrinkles, skin tone, acne scarring and spider veins can be addressed while you achieve sleek, hair-free skin. DERMAL SOLUTIONS AUSTRALIA Shop 3, 31-33 Plaza Parade, Maroochydore Phone: 5479 1881 dermalsolutions.com.au

Conventional hormone therapy typically means synthetic hormones or animal-based hormones that are a slightly diﬀerent chemical configuration from our own hormones. This potentially can have unwanted or adverse consequences and may account for some of the risks that have been associated with hormone administration. ‘Bio-identical’ hormones, while still synthesised in a lab, are biochemically the same structure as the ones in our own bodies. So why would someone consider bio-identical hormone therapy? The following is a list of some of the symptoms that may potentially improve with addition of bio-identical hormone therapy: • Fatigue

• Depression/anxiety

• Hair loss • Insomnia • Mood swings • Night sweats

• Unwanted weight gain • Muscle atrophy • Hot ﬂushes • Low libido

• Vaginal dryness and discomfort • Bladder problems There are a broad range of possibilities for the administration of bio-identical hormones, from diﬀerent troches (lozenges) and oral capsules to creams applied to various regions of the body. Oestrogen is thought to have a safer risk profile when administered transdermally, while progesterone can be applied in diﬀerent ways depending on the clinical situation. Testosterone is usually used as a cream and thyroid extracts are given orally. FRESH HOLISTIC HEALTH 330 Mons Road, Forest Glen Phone: 5445 2928 freshholistichealth.com.au profilemag.com.au

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Chocolate and the heart Ask your Leading LOCAL Heart Team

Well the good news is that in moderation chocolate may have some health benets for the heart. This is primarily due to avonoids, a plant nutrient found in high concentrations in the cacao bean (and red wine!). Flavanoids are a natural plant nutrient that helps protect them from environmental toxins and can help repair damage, in humans they behave as an antioxidant. If you don’t have enough antioxidants in your body then you can get a build up of low density lipoprotein (LDL) cholesterol on the artery walls. This leads to an increase in blood pressure and can cause heart disease. Flavanoids also reduce the likelihood of blood cells called platelets from sticking together causing blood clots in the heart and brain.

So milk or dark chocolate then? It probably doesn’t matter. What is important is how processed the chocolate is, as the more processing the more avanoids are removed. Chocolate bars contain heavily processed chocolate so it’s not as easy as grabbing a bar of You’re really looking for chocolate at the petrol station. You colate to get the most benet. the least processed chocolate Remember though, milk chocolate contains a lot of milk fatss a ark that can be harmful so d dark chocolate is generally considered the healthier option. Obviously you can’t e only eat dark chocolate e to stave off heart disease but you can feel a little less guilty this Easter…

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Easter is almost upon us, and with it comes the chocolate eating season. Is this a good thing for your heart or are you edging yourself closer to a heart attack with each Easter egg?

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gourmet. GOURMET EDIT 78 THE Gary Mehigan shares his recipe for the perfect fish and chips and we unveil the mystery of the Secret Foodies

80 LADIES AT LUNCH

The month the lunching ladies discuss their Easter traditions over a delicious spread at the beautiful Noosa Boathouse

ELENA DUGGAN The MasterChef Australia winner returns home to showcase her favourite local produce at the Noosa Food and Wine Festival

FOODIE TRAIL / RECIPES / ARTS / MUSIC / TRAVEL

GOURMET

THE

gourmet EDIT

Perfect ﬁsh and chips

RECIPE BY MASTERCHEF’S GARY MEHIGAN

INGREDIENTS • Vegetable oil, for deep-frying • 150g (1 cup) self-raising flour • 75g (½ cup) cornflour • 75g (½ cup) custard powder • ½ teaspoon bicarbonate soda • Pinch salt • 330ml bottle beer • 1/3 cup (50g) plain flour, for dusting • 4 large skinless flathead fillets • Sea salt flakes, to taste • Hot chips, lemon wedges, tartare sauce to serve

Nicole Fuge

PROFILE GOURMET EDITOR

METHOD

Half fill a large saucepan or deep fryer with oil, and heat to 180˚C. Combine self-raising flour, cornflour, custard powder, bicarbonate soda and salt in a bowl. Make a well in the centre. Gradually pour in beer, whisking constantly, incorporating flour from the edges of the bowl until smooth and of pouring consistency. Set aside to rest for 30 minutes. Place flour in a large bowl. Dust fish, shaking off any excess, then coat well in batter. In batches, carefully and slowly lower fish into oil. Cook for 3-4 minutes, turning halfway, until fish is crisp, golden and just cooked through. Remove from oil, and drain well on paper towel. Season with salt. Serve fish with chips, lemon wedges, and tartare sauce. The new season of MasterChef returns on WIN (Channel HD80 and Channel 8) in coming weeks. For more recipes visit tenplay.com.au/channel-ten/masterchef

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Sow Grow Eat has made growing and eating your own herbs so much easier. There is no need for pots or a garden, they grow in a bag. Basil, chives and parsley available for $9.95 each at marketplace.profilemag.com.au.

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Balanced breakfast Social media is a great source of foodie inspiration, whether you’re scouting a new cafe or restaurant, or looking for recipes or meal ideas to make at home. A few of my favourites on Instagram are @symmetrybreakfast (pictured), @eatfeedlove and @notquitenigella 78

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GOURMET

CONFIT SHORT RIB

WORDS NICOLE FUGE PHOTOS WADE FUGE

INTRIGUE AND

INDULGENCE In a day and age where foodies are constantly chasing the next ‘thing’ – weird and wild combinations and big and bold flavours, new dining experiences are being conjured up to surprise and delight their guests.

“T

onight’s Secret Foodies Land and Sea event will be at 10/203 Gympie Terrace, Noosaville QLD. See you there at 7pm.” I quickly searched the address to find out where this evening’s dinner date will be – up until now, two hours before the event, the location has been kept a secret from all guests, with the exception it will be in Noosa. As we arrived at Whisky Boy, glittered masks were on each table for everyone to wear, continuing the theme of mystery and intrigue well into the night – and what a night we had! Along with indulging in the five-course degustation with matching wines, we were also introduced to the head chef of Whisky Boy, Geoffroy Marcq, who talked us through the inspiration for each course and how he incorporated the overarching theme of Land and Sea into each meal, and reassured us it would not be your standard ‘surf and turf’ mashups. We even needed a demonstration on how to finish the first course! The bone marrow croquette with crispy shrimp served with a smoked house made caesar (which, for all who were brave enough, was to be consumed by shooting it down the hollowed-out bone as a luge). The second course of crispy chicken wings, seaweed crackling, Avruga caviar and samphire was a delicious surprise,

april 2017

SLOW COOKED PORK BELLY

particularly the seaweed crackling which was reminiscent of crispy prawn crackers. For the third course, we dined on slow cooked pork belly, grapefruit supreme, house made labne, prawns and radish – a perfect marriage of salty, sweet and sour. The fourth course was a sensory overload – from the succulent WHEY SORBET AND glisten of the confit short rib, to SICHUAN MERINGUE the smoky aroma of the smoked mussel and smoked garlic puree, the crunch of the puff pastry, and the juicy local Noosa oyster mushrooms. Capping off the degustation was a digestif of whey sorbet and sichuan meringue. Simple, clean perfection. The clock strikes 11pm and our magical evening comes to a close, as I take a final sip of wine and sweep the glitter from my now-unmasked face. TO FIND OUT WHERE THE NEXT EVENT IS, VISIT SECRETFOODIES.COM.AU

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GOURMET

“Most times we end up with so much chocolate we take it up to the HOSPITAL for sick kids and it teaches Josh how important GIVING is at that special time of year.” 4. 6.

1. KRISSI NEAL 2. MOOLOOLABA BARBECUE PRAWNS, COMPRESSED PINEAPPLE, GREEN PAPAYA, COCONUT, PEANUTS, CHILLI AND CANE JUICE DRESSING 3. CEDAR ST HALLOUMI, WATERMELON, WAGYU BRESAOLA 4. VICKI COOPER 5. CATHY BARRATT 6. COCONUT AND KAFFIR LIME BRULEE

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Ladies At Lunch

EASTER …

what does it mean to you? WORDS INGRID NELSON PHOTOS WADE FUGE VENUE NOOSA BOATHOUSE

It’s not everyday you get to eat chocolate for breakfast! But in our household, Easter Sunday is the one exception. Curious to discover how others celebrate this delicious time of year, I caught up with a bunch of ladies over lunch at the beautiful Noosa Boathouse to learn about their Easter traditions.

here’s something quite special about Easter time, and it’s not just the chocolate eggs and hot cross buns (although that is a definite bonus). Not only is it one of the most significant religious events of the year, it’s also a time to stop and spend a precious few days with family and friends creating memories and traditions that are passed down through the generations. Whether it’s enjoying a delicious seafood spread on Good Friday, lamb roast at Mum’s on Easter Sunday or the backyard easter egg hunt with the kids, Easter has a different meaning for all of us. Joining me for lunch and sharing their traditions was Krissi Neal, former marketing manager with SeaLife Mooloolaba; AnnMaree Ackroyd, owner of House of George Maroochydore; Vicki Cooper, owner of Star Noosa Realty; Cathy Barratt, marketing and communications coordinator for Ramsay Health Care’s Sunshine Coast hospitals, Sarah Bradford, owner and marketing manager at Noosa Boathouse; and Maree McGrath, sales manager at Profile Magazine. profile: Christmas or Easter. What time of year do you prefer most and why? krissi: Definitely Christmas, I love how it brings people together, although I do miss a snowy Christmas in the UK! sarah: I’d have to say Christmas, as there’s a really nice vibe about the summer holidays on the Coast. Noosa has a fantastic atmosphere during both Easter and Christmas holidays, where the town and river come alive. So I find it energising to be among all that. ann-maree: Easter, as it is a little more relaxed and there is less pressure. cathy: Christmas. I enjoy the peace and serenity away from the demands of work and treasure time spent with family. I have a sacred bond with my 17-year-old daughter. I always try to make this time of year enchanted, life affirming and full of joyous memories. As a mother of a child who has been living with cancer for nine years, I make a point of going to church on Christmas Day and I always, always pray for a Christmas miracle – that the cancer will be no more

april 2017

and that she can live a long life, without fear, without pain and to her full potential. Hope is delicious! profile: What are your traditions at Easter? vicki: I do absolutely nothing. I am just very happy to have four days off! You don’t feel you have to do anything, it can be a guilt free break – apart from the chocolate that is! krissi: I find Easter very different from the UK, where I grew up. I was raised by my grandmother who was a very religious lady. I have great memories of Easter time, the house always smelt of hot cross buns and it was all about family. Everyone would go to church on Sunday morning and then we would get together for a beautiful big lamb roast. If I was to have my own family one day I would love to bring back some of those traditions I grew up with. maree: We don’t eat meat on Good Friday, we only have fish, that’s quite important to us. We always go to church on Easter Sunday and I still do the Easter bunny thing for my son Josh, even though he knows it’s not real, it’s just tradition and he still loves it. Most times we end up with so much chocolate we take it up to the hospital for sick kids and it teaches Josh how important giving is at that special time of year. ann-maree: As kids growing up, we always went camping and that’s what I do now with my kids. sarah: We are crazy busy at the restaurant over the Easter long weekend because we do a lot of seafood on Good Friday and we are always busy for Sunday lunch. We usually close on the Monday and enjoy some family time, where we catch up and have a nice meal together. It’s nice to remind the kids about the true meaning of Easter, it’s easy for them to get carried away with the chocolate! cathy: I had a very interesting upbringing, my mother is Christian and my father a Buddhist. From an early age I have had an open mind to a range of different ways of interpreting the world and I carried that on with my daughter. There was that underlying faith and we would observe that at Easter time.

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GOURMET VICKI COOPER, ANN-MAREE ACKROYD, SARAH BRADFORD, KRISSI NEAL, MAREE MCGRATH, INGRID NELSON AND CATHY BARRATT. 9.

profile: Is there a particular meal you prepare at Easter that is a tradition? krissi: My grandma always used to do a big beautiful Sunday roast every Easter. Now, I feel Easter has lost its meaning and it’s just an excuse for a long weekend and a barbecue with friends. sarah: I definitely try to eat seafood on Good Friday. We are so lucky to have a great supply of fresh seafood on the Coast, so there’s no excuse for not eating some of the great local produce we have in our region. Easter Monday is the only day off I have over the weekend, so we always try to catch up with family and friends for either brunch or a barbecue during the day. cathy: Lauren and I enjoy making pancakes together in the lead up to Easter, a tradition passed down to me from my paternal grandmother. ann-maree: We make a nice meal, something more up market or special, we put in more effort to do something different so it feels like a special meal – the cook books, Maggie and Gourmet Traveller come out. profile: Do you think Easter has become too commercial? krissi: Yes, definitely. It would be interesting to survey the younger generation and ask them what they know about Easter, apart from relating it to chocolate. sarah: Yes, I think Easter has definitely become more commercial than it used to be, especially when you see hot cross buns at the supermarket on Boxing Day! maree: I think any of the holidays can become commercial if you let them and everybody has a different view on what Easter means, so if you don’t want it to be commercial then it doesn’t have to be. cathy: Unfortunately, yes. Easter eggs, hot cross buns, cards and Easter bunnies in January, when most of us have just starting gearing up for the new year. Why accelerate time when it’s not necessary? ann-maree: Absolutely, easter eggs were in the supermarkets the week after New Year this year! 82

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profile: Is an easter egg hunt part of your Easter Sunday? krissi: I personally don’t do this, but most of my friends with children do! sarah: Not always, but yes if there are kids around. It’s priceless seeing their faces light up when they find them, but I always like to hide some in tricky spots as it keeps them occupied for hours! maree: Absolutely. It doesn’t matter that my son is way too old. cathy: Not anymore. When my daughter was little, the Easter Bunny would visit. Sometimes they were chocolate and sometimes they were hatching chickens. New life and happy squeals of delight all round! ann-maree: Absolutely. You’re never too old for an egg hunt. We also kept up the powder rabbit footprints and cotton wool tail caught in the window for as long as we could. profile: Now the most important question of all – what is your favourite Easter egg? cathy: Mine was always the Darrell Lea Rocky Road. I would eat the whole thing in one day. ann-maree: The Cherry Ripe one. krissi: I would have to say the UK Dairy Milk traditional thick egg with the bunny carved in. maree: Anything dark chocolate. ann-maree: It has to be white chocolate. profilemag.com.au

“It’s nice to REMIND the kids about the true MEANING of Easter, it’s easy for them to get carried away with the chocolate!”

This was my first visit to the Noosa Boathouse and it certainly won’t be my last! Situated on Gympie Terrace at Noosaville, this stunning three-level bistro, bar and events destination boasts an absolute waterfront location, oﬀering panoramic river and Hinterland views – it doesn’t get much better.

GOURMET

NOOSA BOATHOUSE

And if you think the views are great, wait until you try the food!

On the day of our visit we sampled the four-course shared feast, which offers tremendous value at just $59 per person. To start, we enjoyed Cedar Street halloumi with watermelon wagyu and bresaola – a delicious precursor to what was to come and it just kept getting better! Next was the oyster mushroom risotto and Mooloolaba barbecue prawns, both dishes were bursting with flavour and arrived beautifully presented on the plate. For mains we tucked into grilled mahi mahi and slow cooked beef cheek. The fish was cooked to absolute perfection, as was the beef, each mouthful was a taste sensation. But just when you thought it couldn’t possibly get any better, the coconut and kaffir lime brulee with lemon sorbet made an appearance! Boasting a caramelised crispy top, the creamy dessert had the ideal consistency and was beautifully balanced with the tart lemon sorbet.

10.

The entire dining experience at the Noosa Boathouse got the big thumbs up from the lunching ladies – the food, service and views creating the perfect trifecta for a beautiful afternoon. The four-course feast is available all year around, and the menu changes seasonally. The Noosa Boathouse is also perfect for events or afternoon drinks at the rooftop bar. Check it out, you’ll love it! NOOSA BOATHOUSE 194 GYMPIE TERRACE, NOOSAVILLE PHONE: 5440 5070

7. SARAH BRADFORD, 8. SLOW COOKED BEEF CHEEK, TAMARIND DRESSING AND ASIAN HERBS 9. LEMON SORBET 10. ANN-MAREE ACKROYD

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PROFILE

Chocolate delicioso

(GLUTEN FREE) BELGIAN CHOCOLATE AND BLACK CHERRY TART WITH A PISTACHIO CRUST AND CARDAMOM ICE CREAM INGREDIENTS

TART BASE 1 cup pistachios, crushed 1 cup plain gluten free flour ½ cup icing sugar 125g cup unsalted butter, melted 1 tbsp cold water CHOCOLATE FILLING 1 tin black pitted cherries 100g butter 150g plain chocolate, finely chopped (preferably with a high percentage of cocoa solids) 150g caster sugar 75g plain flour 6 medium free-range eggs ICE CREAM 1 tbsp cardamom seeds, crushed 2 cups milk 1 cup thickened cream 4 egg yolks 1/2 cup sugar

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METHOD

TART BASE Mix all ingredients well and make a dough. Put in the fridge to cool down for ½ hour. Press dough firmly across the base and up the sides of a round cake tin and blind bake for ½ hour at 150˚C. CHOCOLATE FILLING Melt butter in a medium pan over a low heat, then add chocolate and stir until melted and smooth. Remove from heat and stir in sugar and flour. Beat in eggs, one at a time. Place the tart base on a baking tray. Drain the cherries and place in the base randomly, leaving some for garnishing. Pour the mixture into the tart base, filling it right to the top, and place in the oven. Bake for 10-12 minutes or until just set around the edges (it should still be slightly wobbly in the center). Remove from the oven and allow to cool. Dust with icing sugar.

{

ICE CREAM In a saucepan combine the milk, cardamom and cream. Warm until a foam forms around the edges, then remove from heat. In a large bowl, whisk the egg yolks and sugar until frothy, then gradually pour the warm milk into the egg yolks while whisking constantly. Return mixture to saucepan and cook over medium heat, stirring until the mixture gels slightly and coats the back of the spoon. If it looks like the eggs are starting to scramble, remove from heat immediately. Pour the mixture through a sieve or a fine strainer into a bowl. Cover and chill for several hours or overnight. Pour the mixture into an ice cream maker, then freeze according to the manufacturer’s instructions. Transfer to a sealed container and freeze until firm. If the gelato is too firm when serving, place it in the refrigerator until it reaches the desired consistency.

INDULGE IN THE ULTIMATE DELIGHT

Make the most of the brilliant autumn produce available by combining decadent chocolate with the likes of black cherries, pistachio nuts and cardamom for an antioxidant and superfood bomb. After a long summer of heatwaves we have finally stopped melting, and menus are starting to reflect that both at home and in restaurants – as we leave cold salads and easy grills behind and prepare our palates for a flavour overload. Now is also the time we stop thinking of our summer-trimmed figures, as our bodies start to crave chocolate again. Whether hot, cold, dark, milk or white, this tasty treat is delicious in any form, and it supposedly even has some health benefits, curing hangovers, combatting depression and helping with cholesterol. Try concocting this delicious dessert at home yourself or let the chefs at See Restaurant dazzle you with their expertly prepared version of this creation, by coming in and ordering it off See’s autumn menu.

VISIT WWW.PROFILEMAG.COM.AU/PROFILEPRESENTS FOR EXCLUSIVE DINING OFFERS FOR PROFILE READERS.

www.seerestaurant.com.au

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

NEW LOOK, SAME GREAT TASTE!

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GET READY TO LAUGH OUT LOUD! Shows sell out fast, so book early!

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GOURMET

love

COOKING FOR

WORDS NICOLE FUGE PHOTOS CONTRIBUTED

Elena Duggan, winner of MasterChef Australia 2016, returns to her hometown next month to showcase the best local produce the region has to offer, as part of this year’s Noosa Food and Wine Festival.

PHOTO: NETWORK TEN

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ven at two years old, Elena Duggan was the consummate sous-chef. While her mum cooked dinner every night, Elena took pride of place on the kitchen bench where she would be given jobs according to her ability and says she took great pleasure in throwing ingredients into the pot, stirring, or passing things to her mum. “Mum didn’t really enjoy cooking, but still to this day I think she is an incredible cook. She taught me how to maximise flavour and nutrition for a family, which I really appreciated and am always grateful for,” Elena says, now aged 33. Other fond memories she shares are with her nan. “I remember eating all of the off-cuts of pastry when she would make a variety of pies, she was a very traditional Aussie cook … I loved her apple pies and her steak and kidney pies. I tried to recreate it when I was practicing in the MasterChef house but I don’t think anything will ever come quite as close to it.” Elena’s nan, along with her parents and other close family and friends still reside in Noosa, where she grew up and now regularly visits throughout the year. “Growing up Coastal was such a joy and I’m so grateful for that. My parents owned a scuba diving business and we had our shop along the Noosa River, we had a jetty there, profilemag.com.au

PHOTO: NETWORK TEN

GOURMET

“Mum didn’t really enjoy cooking, but still to this day I think she is an incredible cook. She taught me how to MAXIMISE FLAVOUR and nutrition for a family which I really appreciated and am always grateful for.” THE NEW SEASON OF MASTERCHEF RETURNS ON WIN (CHANNEL HD80 AND CHANNEL 8) IN COMING WEEKS.

so getting off the school bus and being able to go for a swim was pretty special,” she shares. Now living in the New South Wales Blue Mountains, the former school teacher and her partner are planning to move a little closer to home and are looking at properties anywhere from the south coast of Sydney up to the Noosa Hinterland, with the goal of being able to grow a lot of their own produce. “We can grow a little bit here, but we’d definitely love a bit more space and be able to have somewhere I can cook and teach and produce out of, that would be ideal,” Elena says, sharing when she’s back on the Sunshine Coast she always enjoys making delicious discoveries. “I have a few favourites (restaurants) I go back to, but I love checking out anything that’s new and getting a bit of attention. We’re spoilt for choice with fresh produce and the variety all year round, so I always hit up the Noosa Farmers Markets and see what’s going on there and often go to the Eumundi Markets to see anything that’s new and interesting and how I can have a play with it.” Next month, Elena will join a whole host of celebrity chefs at the annual Noosa Food and Wine Festival from 18 to 21 May. “I was on the show (MasterChef) last year, so I wasn’t able to attend – this is my first year in attendance as a guest, which is pretty awesome,” she says. “It’s unusual for me to know anyone in a crowd, but there might be a few people I will know and surprisingly it’s more nervewracking cooking for people you know.”

april 2017

ELENA DUGGAN

Later in the year, Elena will head to California for an international food festival and is preparing to launch her own website bursting with recipes and tutorials – her journey as a teacher almost coming full circle. “I’m trying to continue to encourage people of all ages to cook and eat better and more enjoyably and that’s where my love and passion of education comes into it as well, because it’s still in me to teach, it’s just changed formats,” she says. “I definitely miss being in the classroom, one of my students who graduated last year has made it into ARTEXPRESS this year, which is the highest exhibition honour for a Year 12 student. So it’s moments like that which make you think it’s pretty special to be a part of their lives when they’re doing such incredible things and learning and growing. “I’m hoping to get back to that in some form, I think it will be through cooking this time.”

PHOTO: NETWORK TEN

Elena will be at the Noosa Food and Wine Festival on 20 May, as part of The Queensland Seafood Experience, at Peppers. For more information and tickets, visit noosafoodandwine.com.au

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Cafe Thrive GOURMET

If you’re looking for chef-quality food made with lots of love, look no further than Cafe Thrive. Husband and wife chef team, Anni and Ray, are passionate about providing great tasting food and excellent customer service. Café Thrive was born from the idea to produce food and beverage options sourced from local produce that would never disappoint – and with the offer ‘love your coffee or your coffee is on us’, they are truly putting their money where their mouths are! Whether it be breakfast, lunch, or a snack, Cafe Thrive has both naughty and nice options available as well as dairy free, gluten free, refined sugar free, chemical free, vegan and organic options.

38 Maud Street, Maroochydore Phone: 0437 587 047 cafethrive.com.au

Tantalise your tastebuds at some of the Sunshine Coast’s best gourmet offerings

Me & You Cafe & Takeaway Newly renovated and now licensed for BYO, Me & You Cafe & Takeaway in Maroochydore oﬀers the delicious fish and chips we have come to expect on the Sunshine Coast alongside a whole swag of delectable meals and snacks. Located just a stone’s throw from Maroochydore Beach, Me & You has a great selection of vegan, gluten free and vegetarian options available too, and serve breakfast all day. The cafe also boasts terrific coﬀee and a range of delicious cakes and treats, making it the perfect place to catch up with friends and indulge your sweet tooth. They can even cater for events! Whether it’s tasty takeaway or a beachside bite you’re after, Me & You Cafe & Takeaway will be your new go-to.

78 Sixth Ave, Maroochydore Phone: 5443 9010

Via Italia Superfoods this, paleo that – forget buzzwords, because the team at Via Italia is all about sticking to what they know best, which is making Italian. Passion is a word often thrown around in restaurants, but what really drives these guys is necessity. They have spent four years researching, practicing, and experimenting just for gnocchi – to make the softest, most pillow-like gnocchi you will ever have. Why? Because for these locals, it’s necessary. The Via Italia team’s food is their legacy, and for them, there is no greater pride than watching someone enjoy a glass of vermentino and an amazing gnocchi that they created. Think their devotion to pasta is a little over the top? Imagine how they feel about pizza!

Shop 13, Peninsular Apartments, The Esplanade, Mooloolaba Phone: 5477 7343 viaitalia.com.au 88

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BEST ITALIAN RESTAURANT SUNSHINE COAST 2016 Keeping true to tradition since opening in 1990, All’ Antica Italian Restaurant has a rich history and heritage, serving traditional Italian cuisine in a welcoming, warm rustic environment. 3/115a Point Cartwright Drive, Buddina | Phone. 5444 0988

allantica.com.au KALI GRAY - IGA DIETITIAN AND NUTRITIONIST

Fresh Food Events with Maleny

Join us for: • FREE supermarket dietitian tours • Live Cooking Demos • Cooking Classes with Expert Chefs • Market Days • Food Events with Local Producers • Corporate Health Events & Team Building FRESH EVENTS EACH WEEK!!! To discover what’s up & cooking, join our email list: http://bit.ly/freshevents Visit www.malenyiga.com.au Email foodevents@outridgesiga.com.au Call (07) 5494 2257 april 2017

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GOURMET

MUD CAKE RECIPE BY ANNETTE SYM

• 125g good quality dark cooking chocolate • 1/2 cup (125g) light margarine • 2 teaspoons instant coﬀee • 1 cup water • 1/2 teaspoon bicarb soda • 110g jar baby apple • 1 cup white sugar • 2 egg whites • 1 1/2 cups plain ﬂour • 1/3 cup cocoa • cooking spray ICING

• 3/4 cup icing sugar • 1 tablespoon cocoa • 1 teaspoons (5g) light margarine • 2 teaspoons skim milk Preheat oven to 180ºC fan forced. Place chocolate, margarine, coﬀee and water into a ceramic dish. Microwave on mediumlow for 2 minutes, stirring ingredients then return to microwave for another minute.

Stir until ingredients are dissolved. If needed add back to microwave for 1 more minute. Stir bicarb into apple sauce (it will froth) then add to bowl. Add sugar and beat for 1 minute using an electric beater. Add egg whites and beat a further 30 seconds. Sift ﬂour and cocoa into bowl in one go then gently fold together using a wooden spoon. Do not beat as this will make the cake tough. The less the mixture is moved, the lighter the cake. Pour mixture into a round cake tin (19cm) coated with cooking spray and bake 45- 50 minutes or until cake springs back when lightly pressed in centre. Leave to rest for a few minutes then place onto a wire rack to cool. Icing: Once cake has cooled, sift icing sugar and cocoa into a small mixing bowl. Add margarine and mix with enough milk to get a spreadable consistency. Spread icing over top of cake.

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This recipe is from Book 3 of Annette’s brand new revamped cook books. For your chance to win the full collection, head to page 97!

MOZZARELLA, SMOKY RED CAPSICUM, ZUCCHINI AND MINT SARNIE RECIPE BY WILL AND STEVE FROM MY KITCHEN RULES

• Sea salt ﬂakes • 2 zucchini, sliced lengthways on a mandolin 1 red capsicum • 1 loaf of Turkish bread cut into 4 pieces • 1⁄4 bunch of mint, leaves picked • 1 buﬀalo mozzarella ball, torn into bite-sized pieces DRESSING

• 2 tablespoons olive oil • 1 tablespoon white wine vinegar squeeze of lemon juice • drizzle of honey • pinch of freshly ground black pepper Lightly salt the zucchini slices on both sides and set aside for a few minutes until the salt has drawn the moisture from the ﬂesh. Pat dry with paper towel. Place the capsicum directly onto the high ﬂame of the stove top. Using tongs, occasionally turn the capsicum as it turns black. If you do not have a gas stove, roast in a preheated 220ºC oven until blackened and charred all over, about 15 minutes. 90

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When the capsicum is black all over, place in a bowl and cover with cling film. Allow the capsicums 10 minutes to sweat. Remove all the charred skin from the capsicum and discard the stalk and seeds. Slice the capsicum lengthways into slivers. Heat your barbecue to hot or place a chargrill pan over high heat. Grill the zucchini on both sides until bar marks appear. Remove from the heat and set aside. To make the dressing, in a bowl, combine the olive oil, vinegar, lemon juice and honey with a pinch of salt and pepper. Whisk well with a fork. A minute or so before you are ready to assemble the sandwiches, toast or grill the Turkish bread and add half of the mint leaves and the zucchini to the dressing. Toss to evenly coat the mint and zucchini. To assemble, place a layer of grilled zucchini on the toasted bread, then top with the capsicum, mozzarella and remaining mint. Add a drizzle of the dressing. profilemag.com.au

OPEN 7 DAYS! Mon - Fri 7am - 6pm • Sat 7am - 5pm • Sun 8am - 4pm

Easter

IS COMING!

we can help you with the freshest meat & seafood! We have experienced butchers AND chefs who genuinely understand food. We are also committed to health, so all our marinades and ready made meals are ALL-NATURAL and prepared on site. We look forward to serving you!

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This offer ends 30/04/17 and cannot be exchanged for cash. Limit one per customer.

MEET OUR STAFF

JACK

ROD

After 27 years of butchering, Jack told Martin he wanted to study English literature while they were castrating some pigs. Although we encourage butchers to develop their softer side, we all agree that Jack should stick to being the Captain of cleanliness, efficiency & team-building as the general manager of Fresh Meats. With his 20 pairs of eyes, he pushes and pulls the best out of his team for our customers.

Our powerhouse in-house chef Rod “enjoys looking after people and their satisfaction is mine” – straight from the horse’s mouth. His experience is astounding: 5 years as the executive chef of QLD’s largest coal seam mine, 8 years in seafood sales and 17 years as an executive chef on the coast. In his spare time, he plays with his grandkids, goes fishing, dines out in Noosa with his wife, or just tinkers as men do.

SHANE Shane, oh Shane. Our customers know Shane and he knows them. His fellow workmates love him and he loves them right back. This “legend”, “top bloke” and “great butcher, great guy” cares deeply about serving his customers right and doing good by his colleagues. He’s a self-professed people person whose family comes first, followed by fishing, footy, camping and cooking.

86 WISES RD, MAROOCHYDORE Phone 5451 0533 • orders@freshmeats.com.au • www.freshmeats.com.au

Dining at The Alex Surf Club

Situated right on Alexandra Headland Beach with absolute beachfront views

Via Italia Mooloolaba

CURE GLUTEN INTOLERENCE

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Bluff Bar & Function Room

open fri 12 - late sat & sun 10am-late function enquiries welcome functions@alexsurfclub.com.au

The Lookout Bistro & Cafe lunch 12 - 2pm mon - sun dinner 5.30 - 8pm sun - thurs 5.30 - 9pm fri - sat cafe open 7 days 10am - 9pm

Bar & Gaming

self serve TAB - 131 gaming machines keno - barista made coffee

p 07 5443 6677 w alexsurfclub.com.au e functions@alexsurfclub.com.au a 167 Alexandra Parade, Alexandra Headland, QLD, 4572

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CULTURE

FILM: RULES DON’T APPLY Absorb yourself in the drama and glamour of old Hollywood when this tale of an innocent, aspiring young actress hits cinemas on 20 April. Based in Hollywood in 1958, small town beauty queen and devout Baptist virgin Marla Mabrey (Lily Collins), arrives in Los Angeles under contract to the infamous Howard Hughes (Warren Beatty). At the airport, she meets her driver Frank Forbes (Alden Ehrenreich), who is a deeply religious Methodist and is engaged to be married to his seventh grade sweetheart. Their instant attraction not only puts their religious convictions to the test, but also defies Hughes’ number one rule: no employee is allowed to have any relationship whatsoever with a contract actress. Hughes’ behaviour intersects with Marla and Frank in very separate and unexpected ways, and as they are drawn deeper into his bizarre world, their values are challenged and their lives are changed.

DIRECTOR: Warren Beatty CAST: Lily Collins, Alden Ehrenreich, Alec Baldwin, Warren Beatty, Annette Bening, Haley Bennett, Candice Bergen, Matthew Broderick, Dabney Coleman, Steve Coogan, Ed Harris, Taissa Farmiga, Megan Hilty, Oliver Platt and Martin Sheen.

JOSHUA BELL: ACADEMY OF ST MARTIN IN THE FIELDS

QUEENSLAND PERFORMING ARTS CENTRE BRISBANE WHEN: 26-27 April, 2017 WHERE: Concert Hall, QPAC, Cultural Precinct, South Bank, Brisbane BOOKINGS: qpac.com.au or 136 246

Led by virtuoso violinist Joshua Bell, Academy of St Martin in the Fields will return to Queensland Performing Arts Centre to perform two concert programs on 26 and 27 April.

Joshua Bell, one of the most celebrated violinists of his era, became the Academy’s music director in 2011, leading the orchestra from the first violin and performing as a soloist. A native of Bloomington Indiana, Bell made his orchestral debut aged 14 with Riccardo Muti and the Philadelphia Orchestra. It was an incognito performance in a Washington DC subway station in 2007, however, that transformed his reputation from musician’s musician to a household name. Bell will lead the Academy players in two dynamic and spellbinding concerts with two separate programs, catering to both aficionados and those newly awakened to the beauty of classical music. The QPAC concerts are part of the acclaimed ensemble’s first national Australian tour in almost three decades. Bell and the Academy performed two sold out concerts at QPAC in an exclusive Australian appearance in 2010. april 2017

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EVENTS

april

W H AT ’ S O N I N

Proﬁle Launch

This month’s edition of Profile features all things Delicious, so what better way to celebrate the launch of our April issue than indulging in some of the mouthwatering gourmet delicacies that the Coast has on offer. Held at CK Coffee Bar & Wholefoods, guests will enjoy bubbles and canapes while rubbing shoulders with the Profile team and networking with a variety of like-minded local business people and readers. Tickets are available for $45 and can be purchased online. profilemag.com.au

RAMSAY HEALTH CARE TRIATHLON PINK AND FUN RUN PINK Held at the Sunshine Coast Stadium at Kawana Waters, the Ramsay Health Care Triathlon Pink is an all-female triathlon series, which includes numerous challenges and general participation with the goal of raising funds for a number of charities that provide breast cancer support, education, research and advocacy. There will also be a Fun Run Pink for anyone under the age of 13 who wants to get involved. Entry starts from $20 for under 13s and $62.50 for the triathlon. Register online. triathlonpink.com.au

8-11 APRIL

The Wizard of OZ

The Wizard of Oz hits the Caloundra Events Centre this month, with Gateway Theatre Productions bringing its own ﬂavour to the 1939 classic film of the same name. Filled with special eﬀects, amazing sets and costumes, as well as a 20-piece orchestra and a cast of more than 70, the production also stars the Coast’s very own Rosanna Natoli as the Wicked Witch. Adult tickets are $79.90 and are available at the Events Centre or online.

8-9 APRIL AUSTRALIAN BODY ART FESTIVAL

Cooroy is set to come alive for the annual Australian Body Art Festival, with many of Australia’s most talented artists descending on the region to create their masterpieces on the unique canvases of the human body. Held at Mill Place opposite the Library, this event will be full of vibrancy, colour and zest. It’s free to attend, and will be a showstopping display of skill. australianbodyart.com.au

14-16 APRIL 2017 PA & MA BENDALL MEMORIAL SURFING CONTEST

Come along and watch some of the best surfers in Australia battle it out over the Easter long Weekend, for a shot at glory and a share in the $15,000 up for grabs in prize money. Held at Moﬀat Beach in Caloundra and hosted by the WindanSea Surf Club, it will be a great opportunity to witness the Coast’s surfing talent. Proudly supported by 91.9 Sea FM’s BarRat and Jess, the Sea FM street team will be there ensuring there is plenty of entertainment for spectators too, so make sure you pop down and join the fun. surﬁngaustralia.com PHOTO: WADE KERLE

theeventscentre.com.au 94

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PHOTO: CAROL GILMOUR

KENILWORTH CHEESE, WINE AND FOOD FESTIVAL Wine and cheese lovers are in for a tasty treat, with this locallyrun festival showcasing the Mary Valley’s finest food, liqueurs and wine. Boasting a variety of food stalls, gourmet cooking demonstrations, Queensland’s only cheese rolling contest, and wine and cheese tasting all day, it’s an event not to be missed. Entry is free and there’ll be plenty of fun for the kids at the Great ‘Cheester’ Egg Hunt.

kenilworthfoodfest.org.au

28-30 APRIL

PHOTO:LUKE GOING

The Planting 21-23 APRIL SOUTH QUEENSLAND CARAVAN, CAMPING, BOATING AND FISHING EXPO

If you are looking to buy or upgrade your existing outdoor adventure gear, or you’re just keen to browse what’s available, you can’t go past this expo. Held at Nambour Showgrounds, with over 140 exhibitors displaying their latest products and services, the expo is one of the region’s largest events, showcasing the latest in caravans, camper trailers, motorhomes, boating, vehicles, auto and 4x4 accessories, camping gear and outdoor accessories. Entry is $10.

Enjoy a mix of cultural, environmental and culinary experiences at this festival in Woodfordia. Boasting a diverse and interactive program involving workshops, masterclasses, talks and presentations, as well as musical performances, comedy and visual art performances, it’s also a popular camping event, so get the outdoor gear dusted oﬀ and get involved in large scale environmental projects. There’ll even be a children’s program for the duration of the festival. Tickets start from $51 for adults and can be purchased online. theplanting.com.au/tickets

caravancampingexpo.com.au

29 APRIL - 1 MAY

Maleny Wood Expo

The Maleny Wood Expo turns 20 at the end of this month and to celebrate, they’ll be hosting three days of clean country family fun at the Maleny Showgrounds. There will be live demonstrations of mobile milling, chainsaw carving, woodworking, trade tools and more, and the whole family can get hands-on with WoodShed Workshops. Kids can join in at the Cool Stool School and take home their own masterpiece, and there will be great food and fabulous local music. Entry is $15. malenywoodexpo.com

6-7 MAY GYMPIE GARDEN EXPO

With a range of market stalls oﬀering plants, art, craft and a myriad of garden accessories, the Gympie Garden Expo weekend attracts the best in the horticulture industry. There’s a number of celebrated guest speakers to listen to, prizes to be won, learn new ways to grow and cultivate bush food and view Queensland’s largest collection of orchids on display. Entry is $5 for adults, and parking is free. gympiegardenexpo.com.au profilemagazine

COMPETITIONS

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A LUXURIOUS BEAUTY TREATMENT VALUED AT $100, THANKS TO LASER CLINICS AUSTRALIA Treat yourself to a mini makeover by entering the draw to win one of 10 $100 vouchers to spend on laser hair removal or skin treatments.

ver the last year Laser Clinics Australia have performed over two million treatments and welcomed over 177,000 new clients. Laser Clinics Australia use the latest in cosmetic technology and have Australiaâ&#x20AC;&#x2122;s largest team of cosmetic doctor and nurses. COMPETITION TERMS AND CONDITIONS APPLY. VOUCHERS VALID UNTIL EXPIRY DATE ONLY AND ARE NON-REFUNDABLE OR TRANSFERRABLE. VOUCHERS MAY NOT BE USED ON INJECTABLE OR SURGICAL PROCEDURES. SEE WWW.PROFILEMAG.COM.AU FOR MORE DETAILS.

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ENTER NOW AT WWW.PROFILEMAG.COM.AU FOR YOUR CHANCE TO WIN! If you would like to feature your product on these competition pages please email win@profilemag.com.au

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general manager / creative director Kara de Schot generalmanager@profilemag.com.au editor-in-chief Ingrid Nelson ingrid@profilemag.com.au art director Chelsea Barnard deputy editor Nicole Fuge journalist Tayla Arthur, Samantha Costin senior graphic designer Tara Murphy sales manager Maree McGrath account manager Anne Luxford, Casey Winefield office and events coordinator Tara King project manager Kristen Shields distribution manager Wade Fuge wade@profilemag.com.au photography Paula Brennan, Jan Strandström, Nicola Holland, Wade Fuge phone 5451 0669 address Beach on Sixth, 102 / 65 Sixth Ave, Maroochydore PO Box 1065, Cotton Tree, QLD 4558 editorial content key Profile aims to only bring you content we think is relevant and interesting to our audience. : Profile editorial : Sponsored content written on behalf of an advertising business. distribution More than 25,000 free copies are street delivered to high traffic areas across the Sunshine Coast, Brisbane

and Toowoomba monthly.

digital Our email magazine is sent to 15,000 inboxes monthly. We have an average social media reach of up to 150,000 per month across Facebook, Twitter and Instagram. Profile is available to to read and share on issuu.com, attracting up to 60,000 impressions per month. Our overall local digital reach is up to 315,000 per month. Profi le magazine is a free publication (subscriptions available) published monthly by Th ink Publications Pty Ltd ATF Profi le Mag Trust. All rights are reserved and the contents are copyright and may not be reproduced without the written consent of The Publisher, Th ink Publications Pty Ltd ATF Profi le Mag Trust (“The Publisher”). Their related companies and officers hereby disclaim, to the full extent permitted by law, all liability, damages, costs and expenses whatsoever arising from or in connection with copy information or other material in this magazine, any negligence of The Publisher, or any persons actions in reliance thereon. Any dispute or complaint regarding placed advertisements must be made within seven days of publication. Inclusion of any copy must not be taken as any endorsement by The Publisher. Views expressed by contributors are personal views and they are not necessarily endorsed by The Publisher.

april 2017

COMPETITIONS

WIN A METALIC ROSE PLATED WALL CLOCK Adina Watches (www.adinawatches.com.au) is Australia’s last watch manufacturer and a long-standing brand synonymous with quality, design and craftsmanship. Their oversized (500mm diametre) metalic rose plated wall clock in particular is ideal for home and work life alike. This stunning wall clock features shaped hands against a black face of a classic design, and an inset subdial for the seconds. A modern take on the classic wall clock, the CL12-A2404 model is a stylish timepiece. Adina Watches has two clocks, valued at $189 each, to give away to two lucky readers!

WIN A CHERRY BLOOMS BEAUTY ORGANISER Cherry Blooms (cherryblooms.com.au) is an Australian company founded by Jellaine Dee. Cherry Blooms achieved global distribution and a loyal following within just a few short months of launching, quickly securing its spot as one of Australia’s most successful beauty brands. As a specific claim to fame, their brush-on fiber lash extensions and fiber brow kit have featured in both the Golden Globes and Oscar celebrity gift bags. One lucky reader will receive an amazing Cherry Blooms beauty organiser, containing two fiber lash mascaras, a waterproof liquid eye liner, and two fiber brow colours, valued at $331.85!

win! FOR YOUR CHANCE TO WIN, GO TO WWW.PROFILEMAG.COM.AU/WIN

WIN A SET OF COOKBOOKS Who knew weight loss could be so deliciously healthy? Australia’s favourite weight loss mentor, Annette Sym, has given her best-selling cookbook series Symply Too Good To Be True (symplytoogood.com.au) a fresh, new look. You’ll find the same great recipes with delicious new images, step-by-step instructions, diﬃculty ratings, updated ingredients and nutrition panels. Three lucky readers will win a set of the updated Symply Too Good To Be True books, valued at $109.65 each! WIN THE ULTIMATE BEAUTY PACK Good Price Pharmacy Warehouse (goodpricepharmacy.com.au) has become one of Australia’s leading retailers in health, beauty and medicinal products, with each store carrying all of your favourite brand names in vitamins, skincare, hair care, sun care, cosmetics, perfumes, prescriptions and medicines, all at everyday low prices. Good Price Pharmacy Warehouse has stores across Australia, products are also available to purchase online. Enter now to win an incredible prize pack full of amazing Natio and Sukin products, valued at $350! profilemagazine

L AST WORD

The last

WORD PHOTOS CONTRIBUTED

Hot-headed and handsome, Colin Fassnidge is the celebrity judge who has had numerous My Kitchen Rules contestants quaking in their boots. He’s known for his temper, his ability to make contestants cry and at one point, he even admitted he did it on purpose just to create good television. But there’s more to the Irish-born chef than his fiery celebrity portrayal, as Profile finds out, he’s a lover of Australian beaches, his family and all things delicious. I grew up in… Dublin, Ireland. My first job was… in my dad’s shoe shop, Tony Fassnidge Footwear, in Dublin. If I could be better at anything it would be… going to bed early and getting up early. When I am not working I am… swimming, on my motorbike or with the kids. My biggest cooking blunder was… cooking condensed milk in a tin, which needs to be covered with water all the time, but the water evaporated and the tin exploded and went through the roof. My most annoying habit is… sarcasm. My hidden talent is… gardening. My favourite food to cook is… pork. If I could have a superpower I would… be able to disappear after dinner at home so I didn’t have to do the washing up. The last thing I do before I go to bed is… hide the bottle of wine I drank.

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“If I could have a SUPERPOWER I would… be able to DISAPPEAR after dinner at home so I didn’t have to do the washing up.”

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