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editor’s the

INGRID NELSON, EDITOR-IN-CHIEF

We may have hit the colder months, but we’ve turned up the heat here at Profile for our special red hot Foodie issue! Kicking oﬀ with our cover story, gourmet editor Nicole Fuge chats with Olivia Sainsbury, CEO of the Caloundra Chamber of Commerce to discover what’s in store at this year’s much anticipated Hot 91 Ignite Chilli Festival. Teaming up with local celebrity chef, Matt Sinclair, who also prepared the delicious dish on our cover, the festival is set to see Caloundra come alive this November with food stalls, cooking demonstrations, live music and much more. This is one event you can’t aﬀord to miss. Those with a sweet tooth are also in for a treat as we take you inside the famous

NOTE

Kenilworth Country Bakery to discover the history behind the heritage-listed building and the secrets to their phenomenal success. We may have had to sample some of the delicious donuts for research purposes, but hey, someone has to do it! We also chat with bean queen Tilly Sproule about what it’s like to be Australia’s top female barista, Lillian McMartin shares the rich history behind her family’s strawberry farm, and Slow Food Noosa president Erika Hackett shares the ethos behind the rapidly-growing movement. We were delighted to discover that six of our region’s top producers are preparing to represent the Sunshine Coast as part of the Australian contingent in Italy next

month at a biennial Slow Food event. Our gourmet section includes some hearty recipes to warm you up, our art director Tara Williams shares her beautiful honeymoon in Uluru, plus as always, there are some great prizes up for grabs on our WIN page. These are just a few of the mouthwatering stories you’ll ﬁnd inside the Foodie issue of Profile this month. We hope you enjoy. Until next month. Bon appetit!

x Ingrid x

SAVE the date! Don’t miss the launch of our Foodie issue on Monday, 6 August at Harry’s on Buderim. HEAD OVER TO OUR FACEBOOK PAGE FOR MORE INFORMATION AND TO SECURE YOUR TICKETS.

COVERSHOOT Photography by Giselle Peters, shot on location at Sum Yung Guys in Sunshine Beach. Handmade ceramic crockery supplied by Kim Wallace Ceramics in Cooroy (kwceramics.com.au)

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CONTENTS | PROFILE

FEATURES 8

THE SWEET LIFE

BEAN QUEEN

Jenna Sanders Tilly Sproule

HOME OF SLOW FOOD Slow Food Noosa

COVER STORY

FIELD OF DREAMS

Olivia Sainsbury Lillian McMartin

THE CIDER HOUSE RULES Martin Rellstab

THE WORD

Darren Robertson

STYLE 46

THE STYLE EDIT Caitlyn Spanner

BEAUTY Feed your skin

51 52

HEALTH + BEAUTY HEALTH Dr Scott Horsburgh

HOME

Danni Morrison

GOURMET 71

THE GOURMET EDIT Nicole Fuge

72 76 78

TABLE TALK RECIPES FOODIE TRAIL

TRAVEL

78 CULTURE 83

Glaston Toft

WIN 84

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BOX What are you loving most about this issue of Profile Magazine? We’d love to hear from you. Send your letters to editorial@profilemag.com.au, and don’t forget to get snappy with your Profile and tag @profilemagazine and #profilemagazine on social media! LETTER OF THE MONTH

What an honour to be featured as millinery designer on this stunning cover and editorial shoot with the wonderful team at Profile Magazine. These truly vivacious cover gals/business women, Jo and Angela were so much fun to work with, and an absolute professional highlight to be sharing space on set and in the latest ‘10 year birthday edition’ with the incredible Judy Copley Couture and her breathtaking gowns. – Cindy Vogels

PROFILE PIC @ellep3

Ingrid Nelson ingrid@proﬁlemag.com.au

EDITORIAL Deputy editor Nicole Fuge Journalist Caitlyn Spanner editorial@proﬁlemag.com.au

C R E AT I V E

I had an absolutely smashing evening at @proﬁlemagazine’s 10th birthday celebrations held at @saltwatermooloolaba and @riceboi_mba. Not only are the Profile team talented writers and generous supporters of local businesses, they also know how to throw a fabulous party with a fantastic crowd! I loved spending the night chatting with some of my dearest friends, meeting new folk, and generally standing as close as possible to the insane donut wall kindly provided by our beautiful friend Jenna of @kenilworthcountrybakery. – @katy_potaty

Art director Tara Williams Senior graphic designer Ellen Parker design@proﬁlemag.com.au

Congratulations to Profile Magazine for 10 incredible years showcasing the amazing people, places and businesses of the Sunshine Coast! With so much content and so many diﬀerent publications vying to be read, Profile have managed to cement themselves as a must-read across the Sunshine Coast. From the committed crowds that gather at each of their incredible magazine launches alone, it is clear that Profile have a loyal following and we wish them all the best for another amazing 10 years! – Caloundra Chamber of Commerce

CONNECT WITH US

What I love about Profile Magazine is that it keeps me up to date with what’s going on. It has interesting stories and I love entering the competitions. – Andrea Congratulations! I remember your first cover from 10 years ago with Amber Werchon, when I was working with her time flies! – Debra Croft I recently picked up your wonderful magazine in Brisbane. This was a delightful “first” for me. It’s most informative with great articles. Thank you for bringing sassy to this interesting part of the world. – Kris

Congratulations @katy_potaty, you have won a $100 voucher at Sum Yung Guys. Enjoy!

EDITOR-IN-CHIEF

SALES Account manager Lee McCarthy Account manager Vicky Sheridan sales@proﬁlemag.com.au

DISTRIBUTION Distribution manager Joey Fabrizio joe@proﬁlemag.com.au

CONTRIBUTORS Photography Giselle Peters, Leah Blissett, Paul Fletcher and Tara Williams. Cover font Alde Design Phone (07) 5451 0669 2/54 Sugar Road, 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 Up to 35,000 free copies are delivered to high traﬀic areas across the Sunshine Coast, Brisbane, Toowoomba and Gympie monthly.

D I G I TA L Our email magazine is sent to 14,000 inboxes monthly. We have an average social media reach of up to 150,000 per month across Facebook and Instagram. Profile is available 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.

Proﬁle Magazine is a free publication (subscriptions available) published monthly by The Design and Publications Trust. All rights are reserved and the contents are copyright and may not be reproduced without the written consent of The Publisher, The Design and Publications 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.

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PROFILE | FEATURE

the

WORDS INGRID NELSON PHOTOS BLISS PHOTOGRAPHY BY LEAH

When local mum-of-two Jenna Sanders took over the reigns of Kenilworth Bakery 12 months ago, she could never have imagined what a drawcard the family business would become for the Hinterland town. The savvy young entrepreneur shares the secret to her phenomenal success that has customers lining the street! The early mornings, the delicious smell of the bread baking, the regular customers who became friends, Jenna Sanders fondly recalls her earliest childhood memories at her family’s bakeries alongside her dad, Jeﬀ. “My dad has been in the industry a long time. I remember being two or three years old and being brought into the bakery, it was a big part of my life growing up and something I could always see myself doing eventually,” says Jenna. Having owned several franchises of a well-known bakery chain, both in Australia and in New Zealand, Jenna’s dad moved into pie manufacturing for the chain for several years before selling the business and moving to America. COFFEE IN A DONUT

PROFILEMAGAZINE | AUGUST 2018

LIFE “WE BAKE EVERYTHING FROM SCRATCH, MOST OF THE RECIPES ARE FROM MY NANA AND WE USE NO ADDITIVES, JUST THE BASICS; BUTTER, FLOUR, EGGS, WATER, SUGAR. NONE OF OUR CAKES OR MUFFINS ARE PRE-MIXED.”

ESPRESSO COFFEE FLAVOURED DONUT

“He was headhunted by a company in America to make pies, so he and Mum moved there for around ﬁve years and I joined them for a while before my partner wooed me back to Australia and we started a family soon after.” By the time her parents returned to Australia, Jenna and her partner had two children and the young mum was ready to get back into the workforce. As fate would have it, a family friend who supplied produce to the Kenilworth Bakery told them the business was for sale and the Sanders family saw an opportunity to create something truly unique. “I remember him saying, ‘It’s this really niche place you need to go and see it’. So we came out to look at it and instantly fell in love with the town,” says Jenna. “We knew straight away this was a destination bakery.” The heritage listed building is the oldest in Kenilworth and oozes character and charm. From the original open oven to the old brick walls that echo stories from yesteryear, its warm and welcoming ambience is a major part of its appeal. “It’s 97 years old. It has such a rich history. I’ve had people come in and say, ‘I grew up in the house behind the bakery or we used to play cards in the loft above the stove as kids during winter’,” says Jenna. Jenna’s dad became the fourth owner

of the business 18 months ago, and just six months later, the young entrepreneur officially took over the reigns. “Initially I wasn’t sure if I was ready for the commitment with two small children and going out on my own, but a few months in and I thought, ‘Move over Dad, I’ve got this’, and I bought the business from him.” Taking the skills she had learned from her father and the recipes handed down through the generations, Jenna continued to deliver their family traditions of serving up the freshest of bread, cakes, pies and slices to her customers, with everything baked on site. “Everything is made fresh everyday. I don’t care what it is, at the end of the day it goes,” she says. “We bake everything from scratch, most of the recipes are from my Nana and we use no additives, just the basics; butter, flour, eggs, water, sugar. None of our cakes or muffins are pre-mixed.” However, in an age where bakeries face fierce competition from the big supermarket chains, Jenna knew it was going to take more than a quaint location and good wholesome food to attract the masses to come and spend a day at the Hinterland town. “We needed something a bit different.

NUTELLA DONUT

knock-on effect for the whole town. “When we first took over it was just me, Mum, Dad and one assistant; now we have an apprentice baker, two kitchen hands, two full time bakers, three full time baristas, I think we have around 18 staff all together,” says Jenna. “It’s more about getting people out here, they pop in here first then they go next door and buy dresses and spend money in the town. The town has become busier since we moved in.” Despite the phenomenal success of their donuts, it wasn’t long before Jenna’s entrepreneurial mind went into overdrive yet again and she concocted her next clever creation, coffee in a donut! Genius. “We are the first in Australia to serve coffee in a donut and possibly the world,” says Jenna of their delicious new delicacy. “We line the donut with lashings of Nutella, and pour the coffee in. You have to drink it quite quickly and lots of people bite into it when I serve it,” she says laughing. “So now I have to tell them to remember to drink not bite. After a while the coffee melts in and it goes all gooey, it’s just heaven.” Yum! I can’t wait to see what she comes up with next.

MEAT PIE WITH POTATO AND GRAVY

It’s all in the marketing and coming from the generation of social media I knew that was how we were going to get people out here,” says Jenna. Their big break came by accident, when one of their customers requested a giant jam and cream donut as a birthday cake. “When she asked for the giant-sized donut, I didn’t even know if it was possible so I said, ‘Let me play around with it and I will get back to you’. But we made it work and it was awesome. At the same time we have a local dairy farmer who comes in once a week for a jam and cream donut and he is almost seven foot tall, so we thought it would be fun to post a picture of him eating one of these massive donuts and post it with ‘Tag a mate who could smash this’. The post got 70,000 hits that day! “His son came in the next day and we took a photo of him with it and that’s when it went viral, three million views in 24 hours. “We decided to put the challenge out there to anyone who could finish the donut in one sitting. If they do, they get the cost of the donut back ($20) and their name on a plate on the bakery wall.” What happened next, no one could have predicted. From the first weekend the bakery launched the one-kilo donut challenge, they were selling 300 donuts per day for the first three months. “It was crazy,” says Jenna. “It has died down a little now, but on weekends, the line still goes right up the street and lasts for two or three hours, it moves very steadily though. “We fry donuts from 9pm to 2pm the next day on weekends, that’s how many we have to fry to keep up with demand.” And it’s not just the one-kilo donuts that have people coming back for more. Jenna has introduced a range of delicious donut fillings including a custard tart, Nutella and espresso coffee, as well as a range of savoury pies, all made on the premises. The bakery’s success has seen it more than triple in staff, which has had a

FEATURE | PROFILE

KENILWORTH COUNTRY BAKERY 8 ELIZABETH STREET, KENILWORTH PHONE: 5446 0172

JENNA SANDERS

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feast WORDS CAITLYN SPANNER PHOTOS BLISS PHOTOGRAPHY BY LEAH

“FOOD IS THE PINNACLE OF MY DAY, I REALLY LOVE THE ROMANCE AROUND IT.”

eyes

FOR THE

For Carly Gibbs, food has always been a constant in her life, no matter the situation. Now as the owner of Lavish Platters, Carly has been able to turn that passion into a thriving business with big plans for the future. When you have Italian grandparents you’re always going to have a sentimental appreciation for food. Carly Gibbs of Lavish Platters is no exception. “We’ve always been big foodies, especially with Italian grandparents. And my mum’s really into food. We have always been into good quality ingredients and going to the markets,” she says. “Food is the pinnacle of my day, I really love the romance around it.” Even as a child, Carly fantasised about eating her way around Europe; a dream she would express to her mum on a regular basis. That dream became a reality when she moved to London in her early 20s. For four years she lived it up, as most young adults do in a new country, but was lucky enough to have a chef as a best friend who would cook feasts for them after nights out. Working in hospitality and real estate admin upon her return to Australia left Carly yearning for a creative vice. In 2016 when she was pregnant with her second child, she began scratching that itch by entertaining for friends. “My second baby was on the way and when friends came over I was always dabbling in that sort of stuff. I wanted to have really nice produce like cheeses to entertain. And I’d seen this grazing table movement, which wasn’t really a movement at the time,” she says. Carly played around with grazing tables and fell in love with creating something as beautiful as it was tasty. “The risk wasn’t there because I already wasn’t working due to having our second child so I thought I’d just give it a go. I didn’t really think it would take off as fast as it did, I thought I’d book a table here or there, but I wanted to do it all properly 10

PROFILEMAGAZINE | AUGUST 2018

CARLY GIBBS

from the start, so made sure I was licenced and accredited rather than taking a risk before it really took off.” For the last two years Carly has perfected her creations and has become the Coast’s go-to grazing table caterer. She uses quality products to create tables for weddings, parties, corporate events, and whatever else her clients are chasing. Living on the Sunshine Coast has given Carly access to a vast selection of fresh, quality produce that helps evolve her creations. “As you find new products you try them out and decide to add them. I create flavour profiles that work with each other but add a few little treats,” she says. “The region is just bursting with new products. And everyone is really supportive. It’s a really nice community.” Carly has big plans for Lavish Platters in the future. “I’m looking at creating more styled tables and using servingware that’s a bit more raw and has meaning and ritual to it,” she says. “My personality is half bright and open and half dark and brooding so I really want to draw from that sensual and moody side to create some tables that might resonate with the right clients.” Carly hopes to catch the eye of adventurous clients who are looking to work to a specific brief that allows her to really push her creative limits. “When you’re using nice quality, local products you want to make sure it’s showcased as well as it can be,” Carly says. And that’s what it’s all about for her; making food the hero and sharing her passion with the world.

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Bean QUEEN

PROFILE | FEATURE

WORDS NICOLE FUGE PHOTOS BLISS PHOTOGRAPHY BY LEAH

Tilly Sproule is Australia’s top female barista and is using her position on the dais to not only connect coffee drinkers with the origins of their favourite brew, but also to encourage more barista sistas to join her on the national stage, where they can really let off some steam. “I remember the first Ethiopian coffee I had tasted like a blueberry muffin and I needed to know why the coffee tasted like this, why did it not taste like coffee, I was blown away by the flavours and needed to know more.” Tilly Sproule talks about coffee with an effervescence I’ve never experienced before. I love coffee, and consider myself quite an aficionado, but Tilly takes it to a whole other level. As we chat, her eyes beam and her smile widens; she’s truly found her passion (or is she just really caffeinated?). “I do drink a lot of coffee,” she laughs. “There is a lot that we taste for quality reasons and for palate training and development. I sit down to enjoy two to three a day but that doesn’t count all the other coffee we’re tasting, then if it’s a sampling or cupping there are little slurps here and there. So I couldn’t put a number on it, I’d be scared to!”

PROFILEMAGAZINE | AUGUST 2018

Tilly’s coffee adventure started 10 years ago when she was a full time uni student in Brisbane, studying urban and regional town planning at UQ and working at a coffee franchise in the city. “I fell in love with the fact I was somewhat responsible for changing someone’s day and I really loved that customer service side of things, more than the coffee at the time,” she says. Having been promoted, Tilly deferred her degree after two-and-a-half years to pursue her caffeinated career, and she’s never looked back; in fact, she’s helped drive the coffee culture forward over the past decade, making the transition from commercial into specialty coffee, joining Tim Adams Specialty Coffee five years ago. “Now being in specialty coffee, it’s about the whole education process; from the producer at origin all the way up to the customer. When I started in coffee, that connection was not there but now we’re seeing it more and more,” she says. “One of the coolest parts of the coffee industry is it’s so progressive, there is always change, new techniques, or new coffees to taste and it is an industry that is never going to stop learning. We’re never going to get to a point where we’ve found the best way to brew coffee, the right way to taste it, the right way to extract it, we’re sourcing the best – end of story. “There is always something to reach for and there’s this neverending goal, which is what makes coffee so exciting and such an unknown, who knows where it’s going to be in five years or six months?”

FEATURE | PROFILE One of the cultivators of this progression in the industry is the Australian Barista Championship, where revolutionary techniques are applied and new equipment is invented, including the ONA Coﬀee Distributor (OCD), a prototype of 2015 World Barista Champion, Sasa Sestic, which is now used by everyday baristas worldwide. In September last year, Tilly won the Queensland Barista Championship and competed in the nationals in March. The competition is not what you could ever imagine, it’s more than knowing how to make a mean cuppa, it’s about innovation in all areas of coﬀee, from partnering with the producers at origin right through to pushing the boundaries with the invention of three drinks (an espresso, milk-based and signature beverage), performed in a perfectly-timed presentation.

TILLY SPROULE

“The competition is at a level we’ve never been at before, it’s phenomenal the lengths baristas are going to,” she says, explaining the theme for her presentation this year was ‘connection’, a word encapsulating the very essence of why she’s devoted her life to coffee. The coffee Tilly used for her espresso course was from producer, Jamison Savage from Panama, whose coffee has been widely used by competitors all over the world. “We used an experimental lot, which had increased the clarity and sweetness of the coffee like you wouldn’t believe. It was so delicate with flavours of apricot and candied styles of oranges, it was so floral and stunning, so elegant, it was beautiful,” she says. Jamison’s coffee was processed using washed carbonic maceration, which Tilly says is quite common in wine production, but unique to coffee. “It’s a way of sealing coffee inside stainless containers. You charge it with carbon dioxide to remove oxygen, which means the fermentation of the coffee really slows down and you can control the rate and the temperature, and you get a sparkling type of acidity. It’s controlling variables, we do it as baristas at a machine level but now it’s happening at origin. “Then we got this amazing

coffee for our milk-based. This carbonic maceration process is now happening in Ethiopia. It’s very rare, there was only 12kgs of this coffee made and we bought 8kgs of it – the coffee tasted like Turkish delight.

“I FELL IN LOVE WITH THE FACT I WAS SOMEWHAT RESPONSIBLE FOR CHANGING SOMEONE’S DAY AND I REALLY LOVED THAT CUSTOMER SERVICE SIDE OF THINGS, MORE THAN THE COFFEE AT THE TIME.” “There are a lot of producers working together now to experiment and perfect this processing method in order to share it with the world. It’s about trying to relay the message of why we do what we do and the connection between origin and the consumer – you’d be surprised that not a lot of people know coffee is a stone fruit and it grows on a tree and what we want are the seeds inside the fruit.” At the Australian championship, Tilly broke new ground with her signature drink, charging the espresso with argon gas. “Argon is used more commonly to preserve qualities in wine, if you open a bottle of wine and you pour a glass and cap it and store it, because of oxidisation you get tannins and sediment starts to form and it gets a little fermenty as you keep opening and closing the bottle, because of the exposure to oxygen,” she says. “It got us thinking about espresso, when you brew a shot, you have crema that sits on top of the espresso and as the crema starts to oxidise and aerate, it breaks down slowly and the temperature starts to change. “With this coffee we’re brewing, it has exceptional flavours to a certain point until they become good, so where is that point in time that oxygen affects the coffee enough to start impacting the flavour? Because as temperature drops, acidity increases and you lose the texture of the coffee. “Argon is odourless and flavourless, so it doesn’t affect the coffee but it’s heavier than air so it settles on top of the coffee and stops any effects of oxidisation; it seals it. In wine, you charge the bottle with argon and put the cap on and it preserves the qualities, so we’ve done the same thing for the espresso. “There were new flavours coming out of the coffee we didn’t know were there. When the espresso is brewed and hot, you stir it three times as protocol for espresso drinking and sip. There was an interesting ‘red’ quality to the coffee, not overly definable but there was something layered in there and when we charged it with argon and tasted it after six-and-ahalf minutes, it was red apple – argon had exposed a quality we didn’t get the full potential of as just an espresso.”

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Just as coffee is seasonal, so too is milk depending on how much rain we’ve had, and Tilly works closely with Maleny Dairies for all of her competitions to find a milk that will best complement the coffee and has the highest percentage of butter fat.

“I’M ALL FOR EQUALITY, BUT TO EMPOWER WOMEN IN COFFEE HAS BEEN REALLY POWERFUL, TO ENCOURAGE EVERYONE THAT THERE IS MORE TO COFFEE THAN PUSHING A BUTTON, TEXTURING A JUG OF MILK AND MAKING SOMEONE’S DAY.” All of Tilly and her team’s preparation paid off, with her coming in fifth place and the only female in the final – making her Australia’s top female barista. “Fifth in Australia is pinch yourself, but being the top female I still can’t believe it,” she says. “We’re seeing more females compete now, which is really amazing and I feel so blessed if I have played a role in that. There are a lot of female baristas, but at this next level it’s interesting how male-dominated it is; it’s something that’s relevant with the industry at the moment, but on the same token, I wouldn’t be where I am without my two male bosses and mentors, Tim Adams and James Pedrazzini. “I’m all for equality, but to empower women in coffee has been really powerful, to encourage everyone that there is more to coffee than pushing a button, texturing a jug of milk and making someone’s day. “There are a lot of women behind the scenes, from baristas to our coffee producers who are doing great things, but it is interesting that they’re not on the pedestals; the CEOs of big coffee companies and roasters are males. I really believe we have a touch that the males don’t have, we have something a little bit more personable, more gentle and graceful about what we do and

PROFILEMAGAZINE | AUGUST 2018

we all do it for different reasons. “I want to keep pursuing to the top and maybe one day be the world barista champion. We saw the first ever female World Barista Champion crowned in Amsterdam in June, and the last female Australian Barista Champion was in 2005!” For someone with such a profound knowledge and appreciation for coffee, I’m keen to know – How do you take your coffee?

WHY DOES SPECIALTY COFFEE HAVE DIFFERENT FLAVOUR PROFILES; LIKE BLUEBERRIES, APRICOTS AND JASMINE? There are hundreds of different varietals of coffee. With wine you have shiraz, merlot and pinot noir, these are all types of grapes, so coffee has its own variety, there’s bourbon, caturra, geisha and the flavour is going to stem from what variety of cherry it is. Then there is the soil condition, climate, altitude, and how ripe the cherry was at picking. Then how is the fruit removed from the seed? The processing of the coffee impacts the flavour and draws out different qualities depending on whether it’s a natural process (the whole cherry is dried in the sun and absorbs all the sugars) or washed (coffee is pulped, fermented and cleaned quite vigorously), then you also have to roast the coffee and develop those qualities and take it to a certain degree where all of that hard work from the farm is exposed in the espresso. Then it comes down to the barista; we need to follow a recipe to ensure we get the best result in the cup doing justice by the pickers, producers, farmers, roasters and everyone in between, to serve coffee at its full potential for our customers to enjoy.

“Nothing beats that indulgent standard flat white, a single shot. It’s a harmonious balance between espresso and milk and it’s so comforting and dessertlike; beautifully textured milk and amazing espresso extraction, that cup is a treat,” she says. “But I’m also partial to a long black because black coffee is so complex. Hot, it has a very different quality to cool, so I love to drink a long black over the space of an hour and let flavours develop as it cools – let it open up and aerate it, oxidise it, and like wine; swirl it in the glass.”

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HOME OF

SLOW FOOD WORDS NICOLE FUGE PHOTOS FLETCHER PHOTOGRAPHY

ZEB GILBERT

Branches of crimson-coloured rosellas, clusters of macadamias, gourmet pies and produce and the freshest beef and pork to ever cross your lips; these are some of the regional delicacies that will be put on a silver platter in Italy, at the world’s largest food fair next month. Slow food may be a relatively new concept for some, but it’s been around for nearly four decades, having originated in Italy in the 1980s at the Spanish Steps in Rome, where there was a peaceful demonstration on the site of a proposed fast food restaurant. The initial aim was to defend regional traditions, good food, gastronomic pleasure and a slow pace of life, and the movement has since evolved to embrace a comprehensive approach to food that recognises the strong connections between plate, planet, people, politics and culture. Slow Food Noosa is the largest and one of the oldest contingents in Australia, having been founded in Pomona in 2003 with ﬁve members, and has since grown to over 200 members. Over the years, they have initiated several projects including the Slow Food School Garden Project in 2007 by thenpresident Matt Golinski, the Noosa Community Garden in Tewantin, and a sensory garden to support patients with dementia at Carramar. Last year, they also launched Australia’s ﬁrst Snail of Approval program, which

PROFILEMAGAZINE | AUGUST 2018

With the slow food movement on the tip of everyone’s tongue, we are craving information about the provenance of our food. Next month, six of the region’s top food producers and chefs from Slow Food Noosa step into the belly of the beast in Italy, to learn the innovative techniques reviving traditional methods.

Slow Food Noosa president Erika Hackett says has been based on similar programs operated by other Slow Food groups in Italy, Bali and America. “Slow Food Noosa is about making people aware of what’s out there, introducing them to new things – connections are so important,” she says.

“SLOW FOOD NOOSA IS ABOUT MAKING PEOPLE AWARE OF WHAT’S OUT THERE, INTRODUCING THEM TO NEW THINGS.” “What we’re doing in the community is letting our community and chefs know where they can go to source local products that are good, clean and fair – we’re so lucky that everything is here on our doorstep, we don’t have to go and order our food from Brisbane anymore, and we are always ﬁnding new farmers who are here.” In fact, six of our region’s top producers and chefs are preparing to represent the Sunshine Coast as part of the Australian contingent at Terra Madre Salone Del Gusto in Turin, Italy; a biennial Slow Food event

from 20-24 September, bringing together international producers, communities, chefs, and visitors in the celebration of good, clean and fair food. This year, the world’s food agrobiodiversity will be at the fore, discussing local and global challenges and solutions. The delegates representing Slow Food Noosa include Melinda Murnane from Rhodavale Pork, Jodie Cameron from Barenuts Macadamias, Cecilia DiazPetersen from CC’s Kitchen and Petersen’s Farm, Karen Jarling from CGL Beef, Jodie Williams from Black Ant Gourmet, Kin Kin General Store and Mayan Farm, and Zeb Gilbert, co-owner and executive chef of The Wasabi Group. “Jodie Williams and I will present two plates as a contingent from Australia, then we will be visiting lots of stalls and discovering local produce, which is the biggest thing for us, especially as we live in a local area and there are so many people visiting from around the world – Japan, Italy, Africa, Copenhagen, Iceland,” says Zeb. “I’ve booked eight forums to attend and a dinner with Anna Ross, who was voted the best female chef in the world. For me, slow food is bigger than I thought it was, when we ﬁrst joined Slow Food Noosa, I didn’t

FEATURE | PROFILE realise how big it was worldwide, but now I do; there will be 100,000 people there.” Karen from CGL Beef says she was attracted to the slow food movement because it’s holding onto real ways of producing food. “You might be very modern and cuttingedge but it’s still real food that hasn’t been produced to the nth degree and it’s available through your local community, it doesn’t have to be trucked halfway around the world,” she says. In fact, Karen says her supply chain is as short as you can get – direct from her family farm in Glastonbury (west of Kin Kin) to your family. While in Italy, Karen says she’s looking forward to delving into the topic of agrobiodiversity. “They’re pushing more and more for farming to be a lot softer, industrial farming still has a long way to go of course and there will be people who do that, but as an example, there is some wonderful work being done in Western Australia, where they grow grain crops on a big scale; so to say this softer farming can’t be done on a big scale is not true,” she says. “There is so much cutting-edge innovation coming to the fore now, it’s so exciting to think there is this ability to have massive change.” Melinda from Rhodavale Pork grew up in a farming family and says she appreciates that slow food is supporting small farmers who are trying to preserve the traditional practices and ideals for the next generation. “I always lived on farm, as kids we never went anywhere, I’ve never even been interstate let alone overseas. It’s very exciting to be going to Italy, but exciting from the point I can learn something; you get so tied to a farm and get stuck in your ways and yes you can use innovation, but it’s only through the extent of what you can think of,” she says.

“So to be able to go over there and experience Italy for what it is, it’s bringing people from all over the world together – we all do the same thing, we all live the same lifestyle, we all understand each other, it’s that like-mindedness, to be able to broaden that mindset and take on board lots of bits and pieces from everywhere and bring that home, that’s going to help no end with the business.” Meanwhile, Jodie from Barenuts Macadamias north of Gympie says she’s always respected the Italians’ way of life and their passion for fresh food and is intrigued to see how the rest of the world cook with nuts. Cecilia from CC’s Kitchen and Petersen’s Farm says she became inspired after seeing the amount of waste literally being thrown back into the paddock after their produce went market, because “no one wanted the second-grade stuﬀ”. Instead, Cecilia saved it and made it into preserves, and has become widely known for her rosella recipes. “The concept of paddock-to-plate is something we live by on a daily basis, without me even knowing about the slow food movement; it was something we were doing and was in line with what I grew up with.” She says going to Italy will allow her to put the humble rosella back in the limelight, on an international stage. “It’s also about learning about the challenges other farmers are going through; what do they do to change, and how do they cope with the ever-increasing need for food? If we can learn and adapt our business and our farms, if we all put our energy together we will be much stronger,” she says. Jodie from Black Ant Gourmet says after losing people close to her from modern diseases, realised that nutrition played an important role in correcting this rapid decline in health.

ERIKA HACKETT

“Not all recent growing techniques have nutrition high on the agenda, this needs to change. Not all countries experience the same decline in health as our country and we need answers,” she says. “By going to Italy, I know I will be introduced to a wide variety of foods, cultures, traditions and food production. We have the ability to then improve further on our own current practices, allowing us to also share this knowledge with our community.” Placing themselves in the midst of this culinary change (700kms from where the ﬁrst steps were taken in the Slow Food movement all those years ago) it is inspiring and I have no doubt it can only lead to new growth on their own turf.

MELINDA MURNANE, KAREN JARLING, JODIE WILLIAMS, CECILIA DION-PETERSON AND JODIE CAMERON

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Principal’s Tour Prep - Year 12 Thursday 23rd August 2018 9:15am - 10:30am

Pu rsuing excellence in ... cha ra cter

PRINCIPAL’S TOUR rd Thursday 23 August 9:15am NAMBOUR CHRISTIAN COLLEGE 2 McKenzie Road, Woombye QLD 4559

Bookings are encouraged www.ncc.qld.edu.au

At NCC, we offer a broad range of opportunities, Mr Geoff van der Vliet, College Principal speaks about how we provide SECURITY, SUPPORT and SUCCESS for each student. Included is a tour of our facilities followed by morning tea with staff, in our cafe. Bookings are encouraged.

SECURITY. SUPPORT. SUCCESS (07) 5451 3333 | www.ncc.qld.edu.au

FOR THE KIDS

Free Rides Offer for Under Prep’s We are offering your under Prep aged children FREE access to age-appropriate rides at our Carnival. Present this flyer to the rides booth on the day, and you will be issued with a ride band entitling your child to ride free for up to 6 hours. You can purchase additional ride tickets for other children if required. Loads of fun for the whole family.

Face Painting Animal Nursery Glow toys Dunking Machine Showbags , Games: Prize Punch Crazy Hair, Quacker Wacker, Splat-a-Rat, Beanbag Bout, Balloon Bust, Fireworks RIDES FOR ’S 6:30pm NDER PREP

Super Slider des Mini Jeep Ri lls Hamster Ba Dartball stle Jumping Ca urse Obstacle Co Slot Cars

FOR EVERYONE

Delicious hot & cold food Cafe - coffee & cake Market stalls Books, Records, DVD’s Second-hand items n Silent & Cent Auctio Entertainment Pot plants Food hampers Fresh produce Conserves

NAMBOUR CHRISTIAN COLLEGE

www.ncc.qld.edu.au

2 McKenzie Road, Woombye QLD 4559 | (07) 5451 3333

COVER STORY | PROFILE PHOTOGRAPHY BY GISELLE PETERS, SHOT ON LOCATION AT SUM YUNG GUYS IN SUNSHINE BEACH. CHICKEN LARB DISH STYLED IN KIM WALLACE CERAMICS DIVIDED EARTH BOWLS IN OATMEAL, FROM $16 - $76, AVAILABLE FROM KWCERAMICS.COM.AU

TURN UP THE WORDS NICOLE FUGE PHOTOS GISELLE PETERS

heat

Do you tear up at the thought of the Crying Tiger? Or are you as brazen as they come and bite into a Carolina Reaper without batting an eyelid? Itâ&#x20AC;&#x2122;s time to put your taste buds to the test at the hottest foodie festival on the Sunshine Coast, as Olivia Sainsbury serves up the annual Hot 91 Ignite Chilli Festival.

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PROFILE | COVER STORY

I OLIVIA SAINSBURY

spot the bright green bird’s eye chillies as soon as the plate hits the table, and immediately clam up – how am I going to get through this dish without my mouth catching on fire? When it comes to chillies, the first word that comes to my mind is HOT, but as Olivia Sainsbury reminds me, it doesn’t always have to be that way. As CEO of the Caloundra Chamber of Commerce, who run the annual Hot 91.1 Ignite Chilli Festival in November, Olivia tells me – you don’t have to love chilli to come to the festival. “We will have a lot of other food, and there will be things like chilli chocolate ice cream, so it’s not going to be hot hot hot, it’s just a take on the chilli,” she says, allaying my fears. “The festival is also about spices and in all of the food we’re eating, we’re getting more sophisticated in the way we cook, it’s about learning more about those spices and flavours, it doesn’t have to be hot to be chilli.” The self-confessed foodie says she loves cooking, although admits it’s more of a skill her husband holds, and revels in trying new things; which at one point included chillies. “I love food, I love trying to cook new things and getting out and eating, we have a lot of food shows on television, so you can get quite absorbed in the food space,” she says.

“THE FESTIVAL IS ALSO ABOUT SPICES AND IN ALL OF THE FOOD WE’RE EATING, WE’RE GETTING MORE SOPHISTICATED IN THE WAY WE COOK, IT’S ABOUT LEARNING MORE ABOUT THOSE SPICES AND FLAVOURS, IT DOESN’T HAVE TO BE HOT TO BE CHILLI.” “My husband loves heaps of chilli and I’ve always liked it but could not handle too much heat. He’s gradually introduced me to diﬀerent types of chillies and now I can have my food as hot as anything!” The Chilli Festival was introduced last year, complementing the Chamber’s existing calendar of events including the Sunday Markets in Bulcock Street and Twilight Markets along Bulcock Beach every school holidays, they also operate Caloundra Tourism and therefore have a strong business/tourism focus in all that they do. Originally from Canberra, Olivia has spent her career as a management consultant, predominantly working with the Federal Government on policy design and implementation. This, she says, has given her a broad set of skills she can now apply to her role with the Chamber, and the fact she has always run her own business, 22

PROFILEMAGAZINE | AUGUST 2018

COVER STORY | PROFILE

is passionate about helping startups and small businesses thrive on the Coast. This year, the Chilli Festival will be held on Saturday, 17 November, and is a community event run in the main street of Caloundra from 9am to 6pm. “It is about having a festival for the community, and having an attraction for tourists in what would otherwise be quite a low season for the tourism industry in Caloundra,” says Olivia. “It will also assist us in activating downtown Caloundra in support of the many retailers in the area. As the top end of the Street is undergoing construction and will be partially closed for the remainder of the year, it is really important that we are attracting more people so that our retailers on Bulcock Street can beneﬁt as much as possible.” So why the chilli? “It’s something new, we haven’t had a chilli festival on the Sunshine Coast before, everybody loves food, food festivals are always great; a twist of chilli makes our festival that little bit diﬀerent and allows us to showcase all of the amazing local produce, food and agribusinesses on the Sunshine Coast as well as our many talented local chefs,” says Olivia. Local celebrity chef, Matt Sinclair, who is arguably one of the most successful MasterChef alumni in its 10 seasons, has come on board with this year’s event, which includes cooking demonstrations, chilli-eating competitions, food stalls and entertainment. “Everywhere, food is a big industry, wherever you go into a shopping mall there is always a food court and people go towards food, and in all cultures, putting food on the table is what brings people together, that’s why having a food festival will attract a lot of people so we are expecting a great crowd,” she says. “In addition to that, on the Sunshine Coast we have a really high calibre of new and exciting restaurants and places to eat. That healthy competition attracts people to try new things and we have a very strong industry in our food and agribusiness on the Sunshine Coast; they are particularly innovative in the way we’re growing or packaging foods and exporting

them. We’ll be pulling all of that together on the day of the festival too.” It has been forecast that the event will attract 10,000 people, double the attendees of last year’s event, and the Chamber is working with local accommodation providers to tailor packages and entice people to extend their stay on the Sunshine Coast. With the town of Goomeri making a national name for its annual pumpkin festival, Olivia hopes Caloundra will experience the same fate, afterall, Bulcock Street has its own chilli guru, Vicki Taylor, who owns spice emporium and cooking school Red Hot Chilli Pepper and was integral in the the creation of the inaugural event. “Chilli is gaining momentum worldwide and Aussies are really only starting their own obsessions with chilli, whether it be through inﬂuences from travel or cooking programs,” she says. The only question still left on my burning lips is, ‘Can you handle the heat?’

TOP 10 HOTTEST PEPPERS 1. Carolina Reaper 2,200,000 SHU 2. Trinidad Moruga Scorpion 2,009,231 SHU 3. 7 Pot Douglah 1,853,936 SHU 4. 7 Pot Primo 1,469,000 SHU 5. Trinidad Scorpion “Butch T” 1,463,700 SHU 6. Naga Viper 1,349,000 SHU 7. Bhut Jolokia (Ghost Pepper) 1,041,427 SHU 8. 7 Pot Barrackpore 1,000,000 SHU 9. 7 Pot Red (Giant) 1,000,000 SHU 10. Red Savina Habanero 500,000 SHU By comparison, jalapeños have a SHU rating of 2500-8000 and bird’s eye chillies have a rating of 50,000100,000 SHU. SHU is an abbreviation of Scoville Heat Unit, aka, a measure of spiciness.

CHICKEN LARB SERVED ON HANDMADE CERAMICS SUPPLIED BY KIM WALLACE CERAMICS

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CHILLI-NG OUT WITH

r i a l c in S t Mat “Do you have any chillies?” I ask Matt Sinclair, who laughs and walks off the set of our cover shoot and into the kitchen at Sum Yung Guys. He reappears with an abundance of little devils in all shades of red and green, there are fresh varieties which will bite your head off and long, dried chillies, which I learn bring a lingering warmth to the palate. “I love cooking with chillies for the obvious reason; the personality it brings to the dish,” says Matt, introducing me to the newest item on their menu, the Crying Tiger. “I love working with the long dried chillies and the green bird’s eyes, they’re my two favourites. I love what’s happening with that dish at the moment. You get the fresh upfront instant heat from the bird’s eye but more of a lingering warmth from the dried chillies, it balances each other out. “There would be thousands of chilli varieties, with all different levels of heat.” Matt says chillies are a very personal ingredient; everyone has a different threshold and willingness when it comes to heat. “The difficult part is finding the common ground between what we think the dish needs and what makes it pop and gives the dish its personality versus where the customer sits and how they feel, how far they’re willing to go to the point where they still enjoy the dish for the right reasons.” For this cover shoot, Matt was given a brief to hero the chilli, and the two dishes he produced were prime examples in the different roles chillies can play on the palate. “The chicken larb originated in Laos but is quite well known as a Thai-style dish. A lot are made with chicken mince but we use poached chicken breast and it has quite a punchy dressing using the dry chillies, fresh bird’s eyes, and fresh lime and garlic, so it’s quite an intense instant hit from the sauce and then we add cashews, shallots and fresh herbs,” he says. “The larb has that acidic, punchy, upfront vibrant dressing, whereas the Crying Tiger is not a traditional style, this is our take on it, so it’s beef short rib braised in a

PROFILEMAGAZINE | AUGUST 2018

masterstock and the glaze is made with the dried chilli, which gives it that warmth and that’s why we dress it with heaps of bird’s eye chillies, fresh lemon grass, kaﬀir lime and herbs; it gives the customer the option if they want to eat the bird’s eyes, they can, if they want to back oﬀ, they can.” On the back of 18 successful months of business, in February, Matt and the boys are heading to Thailand, Vietnam and Malaysia to reconnect with their Asianinspired culinary roots.

“I LOVE COOKING WITH CHILLIES FOR THE OBVIOUS REASON; THE PERSONALITY IT BRINGS TO THE DISH.” “We need to check out what’s going on, it’ll be good to step out of here and go and get some fresh ideas and we’ll be writing menu ideas while we’re over there, and when we come back will be ready to start rolling them out,” says Matt. “A lot of the time I’ll be ﬁxated on a dish and will like a couple of elements but as whole it won’t work together. With the fried garlic on top, I did that for a pork dish six months ago, and when you’re making things you log them all and when I was making the Crying Tiger I remembered the fried garlic and put that over the top. “Things don’t just happen and work, there are a lot of failures and the reason for that is we’re so pedantic about what we do now and if we’re going to be replacing something that people love, we’re not going to replace it until we all wholeheartedly agree that it’s as good, if not better. “There’s a lot of trial and error and practicing at home, sleepless nights and obsession that goes into a dish before it’s ready.”

MATT SINCLAIR

COVER STORY | PROFILE

CRYING RECIPE MATT SINCLAIR

Approximately 2kg beef short rib

MASTERSTOCK 2 litre salt reduced chicken stock 1 cup soy sauce 1/2 cup brown sugar 2 inch ginger sliced 3 cinnamon quills 4 star anise 8 cloves Place all masterstock ingredients in a large saucepan, bring to the boil to infuse. Place short rib in a deep roasting tray and pour in masterstock. Add water if necessary to ensure short rib is submerged. Cover tightly with aluminum foil and braise in the oven at 160ºC for 3.5 hours. Once braised, remove from roasting tray, slide out rib bones, place on a plate and refrigerate until firm (overnight). Once firm, like butter, cut into 1 inch cubes. Dust the beef with rice flour and deep fry at 180ºC for 2-3 minutes until crispy.

GLAZE 1 cup caster sugar 15 long dry red chillies, soaked and drained 1/4 cup ﬁsh sauce 1/4 cup rice wine vinegar 1/2 cup tamarind paste Salt Place caster sugar in a medium saucepan over a medium heat. Continue to melt sugar until it turns into a dark amber caramel. Use 1/2 cup water to break the caramel once the desired colour is reached. Add chillies, ﬁsh sauce, vinegar and tamarind. Use a stick blender to combine everything and break down the chillies to release the deep red colour into the glaze. Simmer the glaze until it coats a spoon and has taken on the colour from the dried chillies. Season with salt if necessary.

GARNISH Finely sliced lemongrass heart Shredded kaﬀir lime leaf Finely sliced green bird’s eye chillies Fresh lime wedges Picked Thai basil Serve with steamed rice.

CRYING TIGER DISH STYLED ON KIM WALLACE CERAMICS PEBBLE PLATE IN CLASSIC WHITE, FROM $10 - $55, AND NOODLE BOWL IN CLASSIC WHITE, FROM $48, AVAILABLE FROM KWCERAMICS.COM.AU

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dreams

FIELD of WORDS NICOLE FUGE PHOTOS BLISS PHOTOGRAPHY BY LEAH

Queensland is the biggest producer of strawberries in Australia and here on the Sunshine Coast, we’re fortunate to have passionate farmers who have been feeding our insatiable appetite for the juicy morsels for decades. With strawberry season in full swing, the McMartin family farm is ripe for the picking.

LILLIAN MCMARTIN

PROFILEMAGAZINE | AUGUST 2018

Standing at one end of the strawberry ﬁeld at McMartin Farm, an empty bowl in hand, it’s a daunting experience. The ruby red berries are the brightest and most beautiful I’ve ever seen, and I just don’t know where to start. Graham McMartin’s parents bought the 35-acre farm at Bli Bli in 1945, when he was 10 months old and his wife, Lillian, who grew up in Obi Obi, says they’ve witnessed many changes over the years. “The farm started as a cane farm when they bought it, then they went into dairying and then they went back to small crops,” says Lillian. Lillian says at that time there was no road access across the Maroochy River, and the road to Nambour was a rough dirt track. She says groceries and mail used to arrive by river on the mail boat, which also couriered the cream from their dairy to Yandina, which then travelled by unrefrigerated train to the butter factory in Caboolture. Lillian and Graham met in 1969 and married not long after and have been at

the farm ever since, buying the 21-acre property next door and expanding McMartin Farm. “We have a 130-acre cane farm as well over the road and when I met Graham he was growing beans and watermelons, then we went to tomatoes and about 30 years ago, we went to strawberries,” says Lillian. The strawberry crop was at its peak in 2004, and they were selling commercially to Sydney and Melbourne, but over the past 14 years, they’ve eased back and are now only producing enough strawberries for their farm gate shop, the local markets and of course pick-your-own. McMartin Farm continues to grow custard apples and lychees commercially, which are picked from February to August and January to February respectively, with the strawberry season running from May until October. “You see the little ones come to pick strawberries and they’re all excited and they have their little baskets, it’s really lovely to see,” says Lillian. “It’s also educational, that the kids actually see where the fruit comes from, they can see it at the ﬂower stage, at the little fruit stage

and then when it’s ripe, whereas a lot of children don’t get to see that.” With Queensland being the biggest producer of strawberries in Australia, Lillian says over the years they’ve had to compete with more businesses entering the market, which forced them to diversify.

“As more people started to grow strawberries, the price we were getting for them didn’t go up but our costs went up, so we decided to start making jam to utilise more of our fruit and when it still wasn’t enough, we made our ice cream in 2007. “Even now, the costs are going up, we’re still getting the same prices we did in 1987 for our produce and the wages have gone up well over 300 per cent, along with other expenses. We’re ﬁnding it a bit more diﬀicult to make ends meet in that respect, so we decided it’s not really viable now, to continue growing strawberries commercially, so we’ve been concentrating more on the farm gate sales and hopefully be able to manage that way.”

“YOU SEE THE LITTLE ONES COME TO PICK STRAWBERRIES AND THEY’RE ALL EXCITED AND THEY HAVE THEIR LITTLE BASKETS, IT’S REALLY LOVELY TO SEE.” In a silver lining moment, the McMartin family was named Grand Ekka Champion for its Strawberry Lane Ice Creamery, after winning a number of gold and silver medals since entering in 2010. So what is their secret? “The quality of the strawberries and we also use Maleny Dairies milk, which supports the locals as well as having a really good product, it all goes in together as a package,” says Lillian. With over 180 acres of farmland to tend to, Lillian jokes she and Graham are getting slower each year, and are thankful their three adult children and grandchildren have joined the family business. “It’s a good life, it gets very tiring but it’s rewarding when you can see something – when you see people really enjoying your ice cream, it makes it worthwhile,” she says. Having sampled the award-winning strawberry ice cream while chatting with Lillian, I can vouch for its deliciousness, maybe I’ll ask for two scoops next time.

DID YOU KNOW? • Strawberries were originally cultivated in ancient Rome. • The strawberry is a member of the rose family. • Strawberries aren’t technically a fruit. In a true fruit, a flower is pollinated and the flower’s ovary swells to become the fruit with a seed/s in the middle. However with strawberries, the fertilised ovaries in the flower form tiny dry fruits (which we associate as seeds) outside the flesh of the strawberry. Each dry fruit contains a single seed and the red flesh of the strawberry is the part of the plant connecting the flower to the stem.

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SECONDARY OPEN DAY PRIMARY OPEN DAY Wednesday 15 August Wednesday 29 August

www.scgs.qld.edu.au/openday Sunshine Coast Grammar School 372 Mons Road, Forest Glen Qld telephone 07 5445 4444 email enquire@scgs.qld.edu.au web www.scgs.qld.edu.au A School of the Presbyterian and Methodist Schools Association

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WHAT’S ON THE VANTEEN MENU? CANAPÉS Canapés inspired by global street food, think smoked Petuna ocean trout, betel leaf, green mango, roast peanut, chilli dressing; smoked pork hotdog, roasted red onion, stone ground mustard; or chicken bang bang salad, egg noodles, mint, coriander, peanuts, nam jim dressing. GRAZING STATION Impress your guests with a grazing table, which can serve as pre-dinner nibbles or a late night snack.

WORDS NICOLE FUGE PHOTOS CONTRIBUTED

experiences

BUFFET Bringing a relaxed vibe to your catering, their buffet packages allow a variety of foods to be offered to your guests, including a selection of fresh house-made bread; slow roasted locally reared suckling pig or lamb; cold salads; hot sides; and desserts.

Family owned and operated Vanteen Catering offers an exciting gourmet mobile catering service for weddings and private parties. With over three decades of combined experience in hospitality and events, Woody Theuerl and Rebecca Dein have the perfect palates for the job. There is no denying it, Vanteen’s gourmet offerings taste ‘wheely’ good. Operating from a custom-built food van converted from a 1978 vintage caravan, they bring restaurant quality food and service direct to you. Vanteen’s owner/operators, Woody and Rebecca, met in hospitality and together they bring their extensive culinary knowledge to every menu. “I’ve always worked in hospitality and Woody has always been a chef, so our desire for quality food and service has always been a passion,” says Bec. “Having a food van has been a long-time dream. When we welcomed our second child just over 2 years ago we were given the opportunity to bring Vanteen to life and it’s been growing ever since, our hope is to create a life where we can both spend more time with our kids. Right now our focus is on a gourmet wedding catering but there’s exciting things to come.” Woody, Bec and their team put a unique touch on each event with handcrafted food, personally designed menus and friendly customer service. “We can provide anything the client wants from plates, cutlery, napkins, through to pop up bars and event the tables and chairs if they like” says Bec. “We’ve worked hard to develop our booking system to make the whole process as simple as possible, we understand the pressures our clients are under organising everything leading up to the day - this is one thing we can do to help.” Alongside her hospitality talents Bec also

SHARE FARE Designed for sharing with friends and family, dishes are brought to your table and placed in a central location for your guests to choose what they please.

has a background in interior design and management, which she draws upon to bring the finishing touches to events – from setting the tables to adding aesthetics to gourmet grazing tables. Meanwhile, Woody boasts experience in all different types of cuisine from European to Sri Lankan, he can whip up quick and tasty street food through to high end degustations. With bookings already being taken as far ahead as September 2019, make sure you give Woody and Bec a call on 5371 1631 to find out how they can bring the flavour to your next special event or head to the website vanteencatering.com to sample the packages on offer.

DEGUSTATION Designed with the ultimate luxury in mind, allowing you to truly sit back and relax. Let their chefs tailor your degustation to meet your demands, while professional waitstaff meticulously cater to your guests. And don’t forget to ask about their Sommelier Service. PRIVATE CHEF With the ability to cater for your private dinner for two, intimate dinner for close friends or even arrange breakfast, lunch and dinner for holiday makers, their personal chef experience will provide the meal right before your eyes and tidy up afterwards. DRINK SERVICE Let Vanteen work with you to create a service package to suit your requirements, our staff are friendly, reliable and professionally trained and even include a team of RSA qualified bartenders and drink servers.

PHONE: 5371 1631 VANTEENCATERING.COM @VANTEENCATERING

PROFILEMAG.COM.AU

PROFILE | FEATURE

cider house the

RULES WORDS NICOLE FUGE PHOTOS BLISS PHOTOGRAPHY BY LEAH

Fifth generation cider maker Martin Rellstab has taken the skills passed down through his family to a whole new height, to create Queensland’s first sparkling cider – following méthode champenoise, the same way the best champagnes are made. Délicieux! It’s a crisp winter’s morning and the temperature drops another few degrees as I step into Martin and Regine Rellstab’s cellar. The scent of sweet apples fermenting lingers, and there are bottles everywhere, at all stages of the production process. In a year, Martin and Regine have outgrown the fitout under their Woombye home, having already created three varieties of cider and a méthode traditionelle sparkling cider, which launches next month. “I grew up on a farm in Switzerland and we always made cider. I remember when I was a little boy, the whole cellar in the farm house was filled with big oak barrels,” says Martin. “We also pressed the fruit for a lot of neighbours because that was the only way we could store apples for any length of time, by crushing them and filling the barrels.” Martin, who is a fifth generation cider maker, says it was his father who moved 30

PROFILEMAGAZINE | AUGUST 2018

REGINE AND MARTIN RELLSTAB

away from the cider making and started growing more eating apples, which is the path Martin also went on to follow. “We always continued to make a bit of cider on the side and we made a fair bit of apple juice as well, from the fruit that we couldn’t sell, so the whole fruit processing was always part of my life and I’ve done that for 18 years,” he says. “I learned how to grow good apples and that’s why I’m a bit picky when I work with the producers because they can’t just put a box of apples in front of me and say they’re good.” In 2001, Martin moved to Australia, after fire blight was found on the family farm. “It’s bacteria on apple trees, which can destroy whole orchards within days. We were lucky we didn’t get hit that bad, but it was around for the first time and makes you question, does the farm have a future?” Martin says. “That’s why a lot of farmers here are so upset about New Zealand apples coming into Australia, because New Zealand does have fire blight but their climate is too cold to make it a big problem. But if it were to jump into Australia, we have the perfect climate and it would be devastating.”

“I LEARNED HOW TO GROW GOOD APPLES AND THAT’S WHY I’M A BIT PICKY WHEN I WORK WITH THE PRODUCERS BECAUSE THEY CAN’T JUST PUT A BOX OF APPLES IN FRONT OF ME AND SAY THEY’RE GOOD.” Upon moving to Brisbane, Martin worked in IT and jokingly says he continued his work with Apples – this time in a computer sense. But the businessman within could only lay dormant for so long and four years ago, he began exploring other opportunities. “My wife likes sparkling wine and champagnes and I always got a headache from it, so it didn’t ﬁt with me. That got me back into my apples, ‘Let’s experiment with some sparkling ciders’. We bought some store-bought apple juice and started fermenting it, just to try it out and it actually worked, she was convinced within the ﬁrst bottle,” he says. The more Martin and Regine looked into launching a business, the more

FEATURE | PROFILE

FRESH PICKED APPLES. SEPTEMBER 2000

they realised how popular cider is at the moment and learned that there were no other people making cider the traditional way in Queensland. Over a year ago, they purchased their Woombye property and began the ﬁtout of the cellar. Martin then connected with apple growers in Stanthorpe and met a retired organic apple farmer with an apple press machine. “The apples are picked and we try and press them as fresh as possible. The apples go into a big press, called a belt press, which has stainless steel rollers and the pulp gets squeezed between the rollers and the juice comes out. We pump it straight into the tanks and it comes here,” he says. “Quite often, within 48 hours of picking, I have the juice here, so it’s that fresh. Then I add yeast to it and let it ferment for a couple of weeks; it’s a very simple process, there’s not too much to it. I check it twice a day if it smells right. You pick up problems ﬁrst by smelling, long before you can taste it. “After you let it ferment, the cider naturally starts to clarify and the sediments settle on the bottom of the tank. At this time you can pump the clear cider into a storage tank and let it mature for a couple of months. It takes at least three months before we start bottling. The cider just gets better the longer you let it mature.” Martin and Regine are also experimenting with a personal batch of scrumpy, which they explain is an old English term for making cider with wild yeast. “We did it in Switzerland; you juice the apples, put it in a vat and see what happens, without adding yeast. In a cider house, the yeast are everywhere, they’re in your press, they’re in the vats, they’re on the wall, a lot of cideries develop their own yeast around them, so when you press something, that’s

inoculated with those speciﬁc yeasts that ciderhouse has,” says Martin. Due to Europe’s cold temperatures, the fermentation process is very slow and Martin explains not a lot can happen to the juice, whereas here on the Coast, we’re often dealing with unpredictable temperatures. “If we relied on wild yeast, which are usually quite slow, we’d probably have lots of bacteria and mould organisms growing, which we don’t want. That’s why we use white wine yeast and champagne-style yeasts because they are more reliable,” he says. At the time of our interview, Martin and Regine are putting the ﬁnishing touches on their latest commercial product, a Brut Cider Méthode Traditionelle. The transformation from a still cider to a sparkling cider happens entirely inside the bottle in which it is sold.

“The fruit was picked last year in March and this month we will get those bottles out and start corking and labelling. The apple juice fermented for three months and then it went into the champagne bottle for 12 months,” says Regine, explaining the carbonation process. “You add yeast and a spoonful of sugar into the champagne bottle and with time it develops its unique flavour and complexity. The yeast contributes a little bit of taste into the cider, that’s why you keep it on the yeast for 12 months to get those typical champagne flavours coming out. You could do it quicker but then you don’t get that flavour profile.” You know what they say, you can’t rush perfection.

MARTIN RELLSTAB BOTTLING APPLE JUICE TOGETHER WITH HIS FATHER HEINI RELLSTAB IN 1988

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T he Right time to plan is now!

take advice from

JOBS ON WORDS NICOLE FUGE

Are you an employer wondering how to find the best person for a job? Need new skills or support to make your business successful? Or maybe you’re dreaming of a hightail career change or seeking an entry-level position. This year’s JobShow on 4 September, is your one-stop-job-shop – with 1000 positions up for grabs! Launched in 2015, the JobShow is a joint initiative of Sunshine Coast Council and Stones Throw Group, and is about connecting businesses with the right staff; linking businesses and candidates to immediate training and skills opportunities; and linking businesses and startups with critical business services. “The JobShow is about the jobs, skills, business and startup support that is available immediately. It is not a traditional careers expo that provides students with information about career options for jobs at some point in the future,” says Kris McCue, owner of Stones Throw Group. “Our eight-week campaign commenced on July 11, where exhibitors can list unlimited jobs and candidates register their interest. For businesses who are looking for staff, whether you exhibit on the day, or list your jobs during the campaign as a virtual exhibitor, the JobShow does the hard work for you in engaging and referring screened candidates to available positions during the campaign and at the event. “Also, the cost to exhibitors is minimal

– around the cost of an ad on SEEK for unlimited job listings during the campaign and on the day.” For job seekers, there is support available in the lead up to the JobShow and on the day including resume assistance and JobSmart workshops. With a target of 1000 positions available at the expo, all jobs can be applied for on the day and you have the added benefit of being able to introduce yourself in person – making a positive first impression. The JobShow is not exclusive to entry-level jobs, with everything from apprenticeships and traineeships available right through to professional positions. With 3000 attendees forecast on the day, it’s a great opportunity for businesses to build a candidate pool, take advantage of the opportunity to meet candidates face-to-face for that important first impression and find the right person for the job much sooner! For training providers, there is opportunity to generate immediate enrolments and build a student pipeline for courses and qualifications commencing in 2019. Meanwhile, businesses and startups can access support from industry leaders, generate new leads and sales at the event, as well as tap into targeted community and business marketing and engagement campaigns in the lead up to the show. All exhibitors will have the benefit of B2B contact through a networking event on 23 August, as well as access to over 100 fellow businesses exhibiting at the JobShow. The JobShow is on 4 September at TAFE East Coast’s Mooloolaba Campus, Lady Musgrave Drive, Mountain Creek. Free entry.

WHAT’S ON OFFER AT THE JOBSHOW? JOBS • Exhibitors can list unlimited jobs and screened candidates will be referred to you • Access to businesses with jobs available – 1000 jobs available on the day • Job interviews scheduled where possible • Online jobs board • Referrals of candidates to employers post-event • Briefings from local employers about job opportunities • Resume and interview skills workshops • Use of computers and printers to apply for jobs

SKILLS • Exhibitors with accredited and non-accredited qualifications, courses and other products and services • Course enrolments • Skills demonstrations and interactive skills activities • Referrals of candidates to skills training post-event

BUSINESS AND STARTUP SUPPORT • Support for business owners and operators, new businesses and entrepreneurial, tech-based startups • Business support services in legal, accounting, office solutions and fleet; marketing and ICT; coaching and training; franchises and business sales; and recruitment and labour hire • Access to co-working opportunities, startup support and investment; startup competitions • Seminars from industry leaders

PROFILEMAG.COM.AU

16-17 August 2018 | Maroochydore

I will give you my guaranteed

MILLION DOLLAR BUSINESS PLAN

to grow your businesses anywhere from $1 Million to $10 Million - for just $1 IF YOUR COMPANY TURNS OVER BETWEEN $300K - $5M YOU ARE INVITED TO ATTEND A SPECIAL MILLION DOLLAR BUSINESS PLANNING EVENT THAT IS GUARANTEED TO HELP YOU INCREASE YOUR SALES AND PROFITS EXPONENTIALLY OVER THE NEXT 18-24 MONTHS. THIS EVENT IS VALUED AT $1279 – BUT AS A QUALIFYING BUSINESS AND FOR A LIMITED TIME YOU CAN JOIN US FOR $1.

YES, ONLY $1. In return you’ll be part of an intimate group of like-minded business owners working together to massively boost your sales, engineer new profit streams and radically break through what’s stopping your business from growing more than ever before. This is NOT a mega event. In fact, it’s precisely the opposite and is strictly limited. During the two days my team and I will fully take your business apart and then start rebuilding it brick by brick, so it’s stronger than ever for 2018 and beyond. I am confident this will be two of the most enriching days you’ll experience this year. And like I already said, your investment is only $1.

Attending this Million Dollar Planning workshop will expose you to dozens of little known tactics I have used with my richest clients. You’ll be able to use them to boost your sales, multiply your cash flow and attract more clients than ever before. In their own words, company owners like you who previously joined us for this exclusive briefing were faced with challenges such as… •

“How do I fend off price competition and haggling customers?”

•

“I need to convert web visits to enquiries”

•

“My goal is to go from a small to a medium-sized business – and keep the momentum growing each year – without me having to be in the office every day. But I don’t know where to start?!”

•

“What’s the best way to develop a strategy that drives sales and profit growth this year and beyond?” “Pay and pray advertising is so expensive! How do I get a return on my marketing and advertising?”

•

“I need to create and maintain a sufficient flow of leads into our sales process.”

•

“What’s the secret to getting more sales in a changing competitive market?” And much, much more…

Because we’re keeping the group sizes so small (and to make sure we have people in the room dealing with similar challenges) it means we’re selective about who can join us. The good news is if your business has a turnover of +$300,000 and you’re the decision maker, you should qualify. The two days will also be fully catered with a sumptuous collection of great tasting meals – so don’t worry about packing a lunch. The cost of the entire two days is free – well, almost free. Your investment is actually only $1 (normally $1279). Why? Because I really want you to attend without any risk to you – so that means there’s only upside growth for you. You’ll receive two full days of amazing life changing support and we will build a 12 month strategic plan for your business. You’ll also get a comprehensive briefing binder which will formalise all your breakthroughs and contain a step by step 90 day action plan ready to implement the next day in your business.

BROUGHT TO YOU BY

On August 16-17th, The Fortune Institute is hosting an intimate and exclusive “Two Day Business Planning Workshop” right here on the Sunshine Coast.

THE EVENT

to be Not sed! mis

THE FORTUNE INSTITUTE TWO DAY MILLION DOLLAR BUSINESS PLANNING WORKSHOP

16-17 AUGUST 2018 MAROOCHYDORE

WHO IS SIIMON REYNOLDS?

WE’VE DOUBLED OUR TURNOVER IN THE LAST 12 MONTHS WHICH IS AWESOME AND WE ANTICIPATE THE SAME GROWTH FOR THE NEXT 12 MONTHS WHICH IS ANOTHER 100% INCREASE. IT IS JUST FANTASTIC! - Charles Corkery, Diamond Catering

MY BUSINESS WAS REALLY FLUCTUATING AROUND $45 TO $48 MILLION. AFTER HAVING THEIR COACHING, MY BUSINESS SMASHED THROUGH THAT AND WE’RE NOW DOING $60 MILLION SO I BELIEVE THAT THE VALUE OF THEIR COACHING HAS BEEN PRICELESS. - Mark Hunter, Hunter Express

ts For sea

Siimon Reynolds has long been an icon in Australian advertising and came to major prominence when, at the unprecedented age of 21, he was appointed creative director of advertising firm, Grey. The following year he created the famous and controversial Grim Reaper ads for AIDS awareness – the ads for which he is still best known. He went on to found his own communications agency, Love, as well as marketing services company Photon.

He has won almost every advertising award in the world for creativity.

The Photon Group in 8 years grew to a staff of 6,000, becoming the 15th largest marketing services company in the world. Consisting of 52 companies in 14 countries. He has owned and run successful businesses for over 20 years (starting at age 23).

Now after two decades of extraordinary business success, Siimon is devoting the next 20 years of his life to helping others achieve at a high level through his work at The Fortune Institute.

He has been featured on 60 Minutes, Today, Bloomberg and many other TV programs as a high achiever. He has personally raised $19 million for his start-up ventures. He has given keynote speeches on high performance and business excellence to over 60,000 business people.

TO FIND OUT IF YOUR BUSINESS QUALIFIES, OR IF YOU HAVE ANY QUESTIONS, GO TO MILLIONPLAN.COM.AU

THE FORTUNE INSTITUTE

thefortuneinstitute.com | Call 02 9011 7267

FASHION | THE ST YLE EDIT

St yle with SUBSTANCE WORDS CAITLYN SPANNER, PROFILE FASHION EDITOR PHOTOS CONTRIBUTED

A trip to East Timor inspired Jess Abraham to transition into the fashion industry; an area that she had very little experience in. But it was years of working as an environmentalist with a clear vision for her life, that led to the creation of a label that was completely innovative in the industry. With a passion for the environment, a deep-seeded love of travel, and a trusty steed in the form of a silver campervan by her side, Jess Abraham could easily be mistaken for your average 20-something living the Sunshine Coast life. But don’t be fooled by her chilled vibe, Jess has accomplished more in her 23 years than most of us will do in a lifetime, as the owner of fashion label, Tasi Travels. But like all good stories, the transition only came about by accident when Jess discovered the answer to a problem most of us don’t even realise we have. With a background in plastic pollution, Jess and her friends travelled to East Timor for a part-holiday, part-beach clean-up trip in 2016. Jess had been the owner/editor of Tidal Magazine for four years prior and was feeling it was about time to try something new. On the very day she decided to call it quits on Tidal, an idea sprung to mind that would utilise her passion for the environment while ﬁxing a problem regularly encountered when traveling overseas. “I struggled so much to pack for that trip because East Timor is so hot, but really conservative,” she says. “I remember I had this big suitcase full of stuﬀ, which just felt excessive and the whole packing

JESS AND CHARLIE

situation wasn’t as easy as it could have been. I’d taken a dress that I thought was appropriate, but it was just designed so poorly and the fabric and the cut was so frustrating. I said to a friend that I wish it was easier to ﬁnd travel clothing.” Full of inspiration, Jess returned to Australia and immediately began working on a travel clothing label; something completely new and innovative to the fashion industry. The only problem was, Jess’s only experience in the fashion industry was writing an article here and there for Tidal. “I’d been environmentally-conscious my whole life, but I knew nothing about the fashion industry until a couple of years ago. I had no idea of the impact. In one of the issues of Tidal we did an interview with a designer and she talks a lot about the ethics and sustainability. That was when it started ticking over in my head. When I had the idea for Tasi I knew I wasn’t going to go ahead unless it was as environmentally friendly as possible,” she explains. Jess began researching fabrics and came across tencel; a fabric

TASI TRANSLATES TO “OCEAN” IN THE LOCAL TETUN LANGUAGE FROM THE ATAURO ISLAND IN TIMOR-LEST (EAST TIMOR).

SHOP THE LOOK | FASHION JESS ABRAHAM

2. 3.

“I’VE BEEN PULLED TOWARDS THE RIGHT INTENTIONS AND BEEN CLEAR ON WHAT I WANT FOR THE BUSINESS.” that is not only crease-free and quick-drying, making it ideal for travel, but biodegradable with minimal impact on the environment during production. It’s created using the wood cellulose from eucalyptus trees, which are grown on marginal land unsuitable for crops using minimal water. Tencel is more absorbent than cotton, softer than silk and cooler than linen. It was the perfect solution for fuss-free travel; exactly what Jess had been searching for. Since officially launching in April 2017, Jess’s made-to-order manufacturing system has provided full time work for her seamstress, Charlie Mackay (a previous Profile cover star from February 2015). So much so that they’re now having to outsource some of their manufacturing to an ECA (Ethical Clothing Australia) accredited manufacturer in Melbourne. Having recently launched new lines and a new campaign, the future of Tasi Travels is promising, thanks to Jess’s clear vision, which she’s fostered over the last couple of years. “I’ve been pulled towards the right intentions and been clear on what I want for the business,” she says. “Even for months before Tasi, I had this statement of what I wanted for my life and the kind of work I wanted to do and what I wanted that to be. I didn’t know what it would look like but it was just how I wanted it to feel when I had it. And that’s exactly what Tasi is now.” Jess has also recently launched a new project called Travel with Purpose, which offers small group journeys with a purpose to amazing travel destinations. Much like the one that originally inspired her.x “The clothing I love and will always be a part of it but it’s not my sole purpose. I have a vision that I’d love for all the profits that we’re making from the clothing to funnel back into these projects,” she says. “I’m pretty open to whatever happens next. I’ve always been like that. I feel like the right opportunities and the right people come to you.” For more info on Jess’s conservation and environmental efforts, head to profilemag.com.au and read more.

1. ELSEWHERE TEE BLACK RRP $59 WITH WILDER WRAP SKIRT MOSS RRP $179, AVAILABLE AT TASITRAVELS.COM 2. BAGGU BAG RRP $69.95, AVAILABLE AT WELLMADECLOTHES.COM.AU 3. KATE SPADE NEW YORK WIRELESS HEADPHONES RRP $249.95, AVAILABLE AT THEICONIC.COM.AU 4. ROAMER SHORTS CHARCOAL RRP $119, AVAILABLE AT TASITRAVELS.COM 5. FALLEN BROKEN STREET BAMBI WIDE BRIM HAT RRP $109.95, AVAILABLE AT THEICONIC.COM.AU 6. BIRKENSTOCK ARIZONA RRP $149.95, AVAILABLE AT FOOTGEAR, MAROOCHYDORE

PROFILEMAG.COM.AU

BEAUT Y | FEATURE

feed your WORDS NICOLE FUGE PHOTOS CONTRIBUTED

SKIN

In our lifetime, we will spend an average of $15,000 on beauty products! But what if you could ﬁnd most of what you need in your pantry? We put some household items to the test to see if they really do scrub up.

face

MAKE-UP REMOVER Dab a small amount of coconut oil onto a cotton ball or make-up pad to remove make-up.

FACE WASH You can use raw honey as a gentle daily face wash. Take 1/2 teaspoon of honey and warm it between your ﬁngers, you may need to add a few drops of water to make a more spreadable consistency. Then gently smooth it onto your face, and rinse oﬀ with warm water.

EXFOLIATING CLEANSE Oats are a great exfoliating ingredient, as they strip away dry skin while moisturising, tightening, and smoothing. To make your own exfoliator, mix 3/4 a cup of oats, one egg, 1/3 cup mineral water and 1/3 cup of raw honey in a blender until smooth. Spread onto your face and leave it for about ﬁve minutes, or until your skin starts to feel tight, then rinse with water. You can also make a quick mix with equal parts of raw honey and oats.

TONER Apple cider vinegar is regarded as a miracle skin product, as the acid in the vinegar balances the pH of our skin. To make your own toner, mix two tablespoons of raw apple cider vinegar and 1/2 cup of water or aloe vera; dab a small amount onto a cotton ball or make-up pad and swipe across your face after you’ve washed your skin. 48

PROFILEMAGAZINE | AUGUST 2018

EYELASH AND EYEBROW ENHANCER Castor oil stimulates hair growth and can make your eyelashes and eyebrows grow back quicker, thicker and fuller. Apply castor oil to your lashes and brows regularly, using a cotton tip.

FACIAL Gently massage coconut oil onto your face and leave it on for 10 minutes before rinsing with water. Or you can give yourself a honey mask after having a warm shower (or hold your face over a bowl of steaming water to open your pores), rub warm raw honey onto your face and leave it on for 20 to 30 minutes. Rinse with warm water and then splash your face with cool water to close your pores.

TEETH WHITENING Because strawberries are rich in vitamin C and are astringent, it is believed they help remove plaque and stains from your teeth. Make a paste by mashing strawberries and baking soda together, and use a toothbrush to spread it over your teeth. Leave it on for ﬁve minutes and do this once a week. Studies have found that doing this won’t bleach your teeth, but helps remove plaque and surface debris from teeth, which creates the illusion of a whiter smile. You can also make a paste by mixing 1 tablespoon of baking soda and 1/2 tablespoon of lime juice to form a paste and apply the mixture on your teeth. Leave it on for one to two minutes and rinse it oﬀ.

DIY | BEAUT Y

2. 1.

body SCRUB

Coffee is a natural exfoliator that strips away dead skin, and the caffeine increases blood circulation, while reducing the appearance of cellulite. To make your own coffee scrub, mix 1 cup of coffee grounds, 1 cup coconut oil or olive oil, 3/4 cup brown sugar or sea salt, and 1 tablespoon vanilla extract. Hop in the shower and wet your skin, then get out. Apply the mixture in a circular motion to your body, and leave for five to 10 minutes before washing off.

LOTION Spoon coconut oil into your hands and warm with your palms, then lather it onto your skin for a natural lotion.

PAMPER The lactic acid in milk is a natural softener, so next time you’re drawing a bath, add four cups of whole milk to the ﬁlled tub and enjoy. You can also add one cup of epsom salts, a few drops of essential oil and honey for a truly luxurious experience. Make sure you rinse with clean water to remove the milky residue and your skin will be left soft and supple.

hair

DRY SHAMPOO

Sprinkle cornstarch on your scalp, where the grease builds up and using your ﬁngertips (not nails), rub into your hairline. The cornstarch soaks in almost all of the oil and dirt, leaving your hair feeling clean and fresh. You can also sub-in arrowroot powder instead of cornstarch, as it isn’t genetically modiﬁed (GMO).

CONDITIONER Mix 1/2 cup honey and 1/4 cup olive oil and apply to damp hair, paying extra attention to the ends, then rinse with warm water.

HAIR TREATMENT The vitamins and essential fatty acids found in coconut oil nourish the scalp and help remove sebum build-up from hair follicles. Give your hair the at-home treatment with a quarter teaspoon of coconut oil and warm it up in your palms. Taking sections of your hair, drag the oil through your hair, trying to avoid your scalp (unless you have dandruﬀ and need extra moisture), and leave in for as long as possible. If you use a small amount, it can act as a defrizz, and if you’re after a more nourishing treatment, add some more coconut oil and leave in overnight.

1. LOTUS ARROWROOT POWDER, RRP $3.25, FROM KUNARA ORGANIC MARKETPLACE IN FOREST GLEN 2. BRAGG ORGANIC APPLE CIDER VINEGAR, RRP $13.95, FROM NATURE’S FOOD MARKET IN CURRIMUNDI 3. VRINDAVAN CASTOR OIL, RRP $16.95, FROM ORGANIKA IN NOOSAVILLE 4. MALENY DAIRIES PASTEURISED AND HOMOGENISED FULL CREAM MILK, RRP $4.60, AVAILABLE AT LOCAL SUPERMARKETS AND GROCERY STORES 5. COCONUT GOLD ORGANIC COCONUT OIL, RRP $14.45, FROM SUNSHINE COAST ORGANIC MEATS IN FOREST GLEN 6. RAW HONEY, FROM $7.95, AT THE SOURCE BULK FOODS IN NOOSA, MAROOCHYDORE AND CALOUNDRA

PROFILEMAG.COM.AU

Caring for Women through all stages of their life. Sunshine Coast Obstetrician / Gynaecologist providing birthing services at the Buderim Private Hospital. Providing a caring and respectful environment to discuss your concerns. Suite 18, Building B, Nucleus Medical Suites, 23 Elsa Wilson Drive, Buderim Phone: 5444 4433 Email: info@drkylieisaacs.com.au

www.drkylieisaacs.com.au

PROFILEMAGAZINE | AUGUST 2018

FEATURE | HEALTH

health & beauty

EXPERTS

Get the lowdown on HIFU High Intensity Focused Ultrasound (HIFU) is not like other technologies, for example, lasers, radio frequency or thermage. HIFU precisely targets the deepest muscle layer of the skin where, as we age, structural weakening starts. HIFU stimulates the body’s own natural repair response, tightening muscles and creating a new matrix of collagen that gently and gradually lifts the skin, improving the tone of all key facial features. Areas that can be treated include around the eyes, forehead, cheeks, neck, chin and jowl areas. Smile lines can also be softened, and nasolabial folds reduced. Typically, those in their late 30s and older, who have mild to moderate skin laxity, are ideal candidates for HIFU. There is no downtime after HIFU treatments and you can resume your normal activities immediately. It is even possible to have your treatment during your lunch break. Some sensitive skins may experience some temporary redness, or mild bruising, however this can be easily covered with a good quality mineral make-up.

Chloe Regan, senior aesthetician COOLUM BEACH WELLNESS HUB WILLIAM STREET, COOLUM BEACH PHONE: 5471 7500 COOLUMBEACHWELLNESSHUB.COM

Food is medicine Vitamin and mineral supplements from a bottle simply can’t match all the biologically active compounds teeming in a well-stocked pantry. By focusing on the big picture, it’s easy to get plenty of the vitamins, minerals, and other micronutrients you need to keep you healthy and prevent disease. Besides getting the best possible nutritional benefits, you can also save money on expensive and sometimes ineffective vitamins. Fibre: It’s the part of plant foods that we can’t digest. Eating foods high in fibre helps reduce total and LDL (“bad”) cholesterol, improve blood glucose control, and prevent constipation. Highfibre foods also help with weight loss by making you feel full. Vitamins and minerals: Vitamins are organic substances found in plants and animals. Minerals are inorganic elements from the earth (soil and water). Both are essential for normal growth and optimal health. Phytochemicals: Phytochemicals are chemicals made by plants. They are not essential to life, but they do have a positive effect on health. Diets rich in phytochemicals have been associated with a lower risk of chronic diseases, such as cancer and heart disease. They are found in fruits, vegetables, beans, and grains.

DIABETES QUEENSLAND PHONE: 1800 177 055 DIABETESQLD.ORG.AU

Breast is best – look after them Breast cancer is so common, there’s a fair chance you know a friend or relative who’s had it. After all one in eight Queensland women are diagnosed with it. As there is no way to prevent breast cancer it’s important that women have a regular breast screen, particularly as nine out of 10 women diagnosed with this cancer have no family history of the disease. Breast screens can detect cancers when they’re too small for a woman or her doctor to feel. The earlier breast cancer is detected, the more options there are available for treatment and the better your chance of survival. If you’re over 50, you should be screened every two years. It’s simple, it’s free and it takes less than 30 minutes. You don’t need a doctor’s referral, just book an appointment at breastscreen. qld.gov.au, or call 132 050. BreastScreen Queensland has services available at Caboolture, Caloundra, Maroochydore, Nambour, Noosaville and Gympie. Make time to have a free breast screen. Early detection could save your life.

Kelly Hart, health promotion officer BREASTSCREEN QUEENSLAND SUNSHINE COAST BLOCK 4, NAMBOUR GENERAL HOSPITAL PHONE: 132 050 BREASTSCREEN.QLD.GOV.AU

PROFILEMAG.COM.AU

HEALTH | FEATURE

FOOD WORDS NICOLE FUGE PHOTOS CONTRIBUTED

intolerances vs. allergies Gluten free, dairy free and nut free have become commonplace on menus around the nation, as the prevalence of food intolerances and allergies are at an all-time high. To ﬁnd out the diﬀerence between the two and why they are on the rise, we consult Doctor Scott Horsburgh, AMA Queensland GP Representative.

WHAT DOES IT MEAN TO HAVE A FOOD INTOLERANCE? A food intolerance is a reaction to certain foods that can cause a physical illness, such as migraines, stomach upsets, and irritable bowel.

WHAT DOES IT MEAN TO HAVE A FOOD ALLERGY? A food allergy involves the body’s immune system and can range in severity from mild up to and including anaphylaxis.

WHAT ARE THE DIFFERENT TYPES OF REACTIONS PEOPLE CAN HAVE WHEN INTOLERANT TO FOOD? Food intolerance can cause problems like migraines, irritable bowel syndrome, hives, toxic reactions such as Scombroid ﬁsh toxin or reactions to sulphite that can occur from red wine at times. The treatment of food intolerance is essentially eliminating the food from the diet to prevent the medical condition that causes it. 52

PROFILEMAGAZINE | AUGUST 2018

WHAT ARE THE DIFFERENT TYPES OF REACTIONS PEOPLE CAN HAVE WHEN ALLERGIC TO FOOD? Food allergy can cause swelling of the face, lips or eyes; hives or welts; tingling mouth; abdominal pain or vomiting; and eczema or rashes. It can also cause anaphylaxis, which can lead to diﬀiculty breathing, swelling of the tongue, swelling or tightness in the throat, diﬀiculty talking or a hoarse voice, wheeze or persistent cough, dizziness or collapse.

WHY DOES IT SEEM THE LINES HAVE BECOME ‘BLURRED’ IN RECENT YEARS? Food allergy and intolerance may be confused because the symptoms at times can be similar. However, food intolerance does not involve the immune system and cannot lead to anaphylaxis. The exact mechanism behind food intolerance is not always clear.

HOW DO YOU FIND OUT IF YOU HAVE A FOOD INTOLERANCE? There are no reliable tests to conﬁrm food intolerance and the diagnosis is based on a careful history from a medical practitioner. The only reliable way to conﬁrm if a food intolerance is causing a certain medical problem is to follow an elimination diet; this is often done under the guidance of a dietitian or general practitioner.

HOW DO YOU DETECT A FOOD ALLERGY? A diagnosis of food allergies involves a careful history in conjunction with skin testing or specialised blood tests. There are subtypes of food allergies that may not be picked up by a blood or skin prick test due to them being activated by a diﬀerent part of the immune system. To diagnose these subtypes we often do elimination diets or an oral food allergen challenge.

WHY DOES IT SEEM THAT ALLERGIES AND INTOLERANCES TO FOOD ARE MORE PREVALENT THAN THEY WERE A DECADE AGO? We are not sure why allergies and food intolerance appear to be increasing. There are a number of theories about why it may be the case: • Decreased exposure to infections or microbes in early life • Delayed introductions of allergic food such as nuts or eggs • Diﬀerent methods of preparing foods can increase allergenicity, such as roasting peanuts makes them more allergic than boiling them • Altered gut bacteria due to low ﬁbre diets may alter the body’s immune function and create an allergy

CAN YOU GROW OUT OF FOOD INTOLERANCES AND ALLERGIES? Many children will grow out of their food allergies and intolerances but not all. Introduction of any allergic or intolerance food should only be done under medical guidance.

DID YOU KNOW

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DID YOU KNOW? Food allergy occurs in around one in 20 children and in about two in 100 adults. The most common triggers are egg, cow’s milk, peanut, tree nuts, seafood, sesame, soy, ﬁsh and wheat.

ALLERGIES ON THE RISE Studies have shown that food allergy affects 10 per cent of children up to one year of age; between four to eight per cent of children aged up to five years of age and approximately two per cent of adults. Hospital admissions for severe allergic reactions (anaphylaxis) have doubled over the last decade in Australia, the USA and UK. In Australia, admissions for anaphylaxis due to food allergy in children aged zero to four years have increased five-fold over the same period.

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HOME | FEATURE

hearth THE

OF THE

HOME

WORDS NICOLE FUGE PHOTOS CONTRIBUTED

Sunshine Coast interior stylist, Danni Morrison, is known for her talents in the kitchen, particularly when it comes to recreating Hamptons-style which is perfectly suited to our Coastal lifestyle. We find out what the upcoming trends are in kitchens, and why they’re the hearth of the home. WHY IS THE KITCHEN SUCH A PROMINENT FEATURE? Kitchens should be aesthetically beautiful and have the innate ability to subconsciously congregate friends and family, becoming the entertaining hub of one’s home. It’s where meals are prepared with a glass of wine while relaying the happenings of your day to family. It’s a place where kids learn and homework is completed, breakfast and morning coffees are consumed (and spilled) and where friends gather over a cheese platter. The kitchen is unique in that its real estate is completely multi-functional and serves a different purpose for each family member.

HOW HAS THE FUNCTION OF A KITCHEN CHANGED? If we look back at the history of kitchen design, the functionality of Australian kitchens is directly related to societal changes, technology improvements and the ever-evolving family environment. Once a place of hard work and elbow grease with no modern-day conveniences, we are now preparing our kitchens for robots with the ability to cook 2000 meals! In previous decades, kitchens were an entirely separate room used only for preparing, cooking and cleaning. Technology advances and evolving kitchen appliances have seen a move towards open plan living and in turn, a shift in our family environment. Meanwhile, demand for visuallyappealing kitchens prompted the introduction of a diverse range of products and materials – not just trusty old tiles and lino, and kitchen design soon became a reﬂection of status, with consumers wanting aesthetically pleasing and stylish spaces to entertain friends. Today our kitchens are the centre of our day-to-day living and where we spend time as a family. 54

PROFILEMAGAZINE | AUGUST 2018

AFTER RENNOVATION PHOTO BY CADE MOONEY

WHAT ARE SOME OF THE CURRENT TRENDS IN KITCHENS? The popularity of smart kitchens is on the rise, with recent introductions of tech savvy appliances and products like Google home, ‘smart’ fridges, Zip Tap and anything that can connect to Wi-Fi including music and even gaming. From a design perspective, I believe we will see a lot more colour in our kitchens teamed with strategically positioned pendant, LED and wall lighting. Statement appliances, like style-consistent cookers and fridges, as well as accent shelving against feature tiling will continue to be prominent in Australian kitchens. Interesting handles, hardware and tapware are back in a big way in a range of diﬀerent metal ﬁnishes. Meanwhile, catering and entertaining call for big and beautiful island benches with generous room in between for multiple access in and around the kitchen.

IF YOU WANT TO UPDATE THE LOOK OF YOUR KITCHEN, WHAT ARE SOME BUDGET-FRIENDLY WAYS TO DO THIS? If layout, form and function aren’t an issue, some kitchens are perfect for a cheap and cheerful freshen up. Replacing simple items like door hardware and ‘on the bench’ kitchen appliances are a cost-eﬀective way to visually lift to your interior – never underestimate the impact of a new kettle! If you’re prepared to take things a little further, aesthetic makeovers are proving popular as an alternative to investing in a new kitchen. DIY painting or professional resurfacing can completely transform your space over a weekend. Re-covering old bullnose laminate benchtops with thin, streamlined stone and even re-covering your splashback is more cost-eﬀective than replacing these items.

IF YOU’RE RENOVATING OR BUILDING A NEW KITCHEN, WHAT ARE THE BIG-TICKET ITEMS YOU WANT TO SPLURGE ON? For me personally, appliances would be on the top of your ‘big ticket’ list, especially if you’re looking to sell the property. The selection of appliances says a lot about the person renovating,

SHOP THE LOOK | HOME

2. 1.

BEFORE RENNOVATION

and consequently the quality and cost of the makeover in general. Inject your capital into more complex structural elements that have high replacement costs like tapware and plumbing, electrical and wiring. Compromise with the aesthetic details like sinks, light ﬁttings, splashbacks and door hardware. And because your benchtops are a large visual component of your kitchen and receive a lot of traﬀic – don’t skimp on them.

WHEN YOU’RE DESIGNING THE LAYOUT OF A NEW KITCHEN, WHAT DO YOU NEED TO CONSIDER? There are so many things to consider with kitchen design, and priorities differ from person to person. However, there are some general rules to adhere to, to ensure a seamless and practical space. • The ‘work triangle’ concept is still very relevant, meaning the layout between your cooker, fridge and sink forms the shape of a triangle for the best possible function of your space. • Think about your family environment and the traffic that comes through your kitchen. Ideally, a sizable thoroughfare and easily accessible fridge is ideal for kids, visitors and family members, without interrupting daily kitchen tasks. • Your bin and dishwasher placement should always be in close proximity to your sink. • The distance between cabinetry should be proportional to each other and the size of your room – a dishwasher that opens onto open drawers is not ideal! • Consider your appliances and the placement of power points. Concealing appliances behind cabinetry with hidden power points offers you clean bench space. • Make sure you have adequate and strategically set out lighting. Lighting should be located directly above or in front of preparation areas, otherwise you’ll cast a shadow on your work space. • Consider the purpose of your island bench. A good island is multifunctional and wide enough to allow people to utilise the bench space comfortably from numerous angles.

1. SOUTHAMPTON 6 LIGHT PENDANT IN STAINLESS STEEL, RRP $899, FROM BEACON LIGHTING 2. MORGAN & FINCH BLUE GINGER ROUND VASE, RRP $49.95, FROM BED, BATH AND TABLE 3. BREVILLE DYNAMIC DUO COFFEE MACHINE AND GRINDER, RRP $1499, FROM JOYCE MAYNE 4. CLAYMONT BLU LEAF JAR, RRP $39, AND CLAYMONT BLU LEAF BOX, RRP $8, FROM EARLY SETTLER 5. ZONE 40CM METALLIC METAL CLOCK SILVER, RRP $129.95, FROM DOMAYNE 6. GIANT CLAM SHELL, 64CM RRP $1450, FROM COASTAL VINTAGE IN NOOSA, COASTALVINTAGE.COM.AU

PROFILEMAG.COM.AU

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ALBANY CREEK Within the burgeoning Moreton Bay Local Government Area, Australia’s third largest government area, Albany Creek benefits from the sustained economic growth of the region while geographically skirting the Brisbane City zone effectively boasting the “best of both worlds”. With population in the region tipped to increase by a massive 40% plus, along with Brisbane’s continued urban sprawl, Albany Creek has the makings of a property hot spot. Known for its leafy green streets, abundance of parks, 66 in fact, covering almost 19% of the suburb, sporting clubs and a slightly elevated position, Albany Creek has great appeal for professional couples and growing families looking to balance city life. The established suburb is also well serviced with five schools, a regional library, a bus interchange, a local shopping hub and a variety of medical centres. There is a variety of employment on offer within the suburb and nearby nodes like the Brendale Business Park, Brisbane North Institute of Tafe, Gallipoli Barracks Enoggera and even the Brisbane CBD being a short commute. Albany Creek has a very large proportion of owner occupied residences at 80% plus which enhances appeal and enforces capital growth, great for homeowners and investors alike. The median price in the suburb is $590,000 being a big $135,000 above the region combined median price. Vacancy rates are very healthy at just 2.5% and rents on average return a yield of 5%.

ONLY 11KMS FROM QUEENSLAND’S NEWEST UNIVERSITY PRECINCT The game changing project opens in 2020, placing 10,000 students within the first decade and providing thousands of jobs, the brand new USC Moreton Bay University campus is a mere 11 kms from the front door of Lexington Townhomes. The transformation of “The Mill” precinct encompassing the university and other key infrastructure has begun on the former Petrie Paper Mill site and State Government owned land. It will be well connected via the Petrie Railway Station which is the junction for the recently added Moreton Bay Rail Link heading east and the existing north and south lines. Like many other infrastructure projects, universities can have a profound impact on the local area; increasing employment and services and of course demand for quality accommodation in close proximity. The transformation of the adjoining property market is inevitable although not necessarily immediately apparent.

FOR YOUR FREE INFORMATION PACK CALL 07 5451 1080 www.thinkinvestmentrealty.com.au

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There’s much more here than you can imagine, including: • Country Club with ballroom • Golf simulator & theater • Crafts room & gym • Swimming pool, spa & sauna • Tennis court & undercover bowls • Gated security & RV storage

| www.livinggems.com.au | 596 David Low Way, Pacific Paradise

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FIT FOODIE – FINDING the blend of healthy and delicious Julie Bailey

YOUR FRIENDLY LOCAL TRAVEL EXPERT with worldwide experience

The team at Barrett, Rogers & Turner Travel Associates in Maroochydore have all travelled extensively & have a true passion for sharing the wonders &

With over 11 years in the travel industry, Julie Bailey has the expertise to help you create travel experiences you never thought possible. Whether it’s the confidence to live out a bucket list dream or the means to rediscover an old favourite in a new light, Julie specialises in holidays both unique and tailored to you. Julie likes to step outside the square and experience the culture which enables her to pass on those tips of where the locals go in search of new experiences or the ultimate in luxury holidays. Wondering how to jump straight into the intricacies of a new culture? Julie says there’s nothing like a cooking class to help you immerse yourself in local wisdom. “While in Barcelona I took part in an amazing class in a quaint little cooking school in a small, backstreet restaurant. The chef taught us about the significance of tapas and how to make proper sangria and paella. Of course the best part is getting to eat all your accomplishments!” With a vast collection of travel experience, Julie can offer some valuable tips. She knows where to find the best snorkelling on Gilli Trawangan, a small island off the coast of Lombok. Julie can also tell you what it’s like to do a homestay in Cambodia, explore the winding alleyways of Tokyo and attend the Rainforest World Music Festival in Sarawak, Borneo. To be part of a special trip is one of the most satisfying experiences of my career.” It is Julie’s pleasure and privilege to send clients on a dream holiday or help them fulfil a bucket list wish. The part she enjoys the most, though, is hearing all about their trip when they return, which puts a smile on their face as well as her own. Julie would love to discuss your travel needs.

FREE CALL 1800 102 331 Mobile 0417 439 117

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PROFILEMAGAZINE | AUGUST 2018

MOJO MAKING TIPS WITH NIKKI FOGDEN-MOORE Keeping fit, healthy and happy during winter months can often be a challenge. It can also be very easy to go grab dense, heavy food and then regret it afterwards. With so many healthy recipes available online and inspiration in magazines, it is easy to be a fit foodie and introduce special elements into your daily diet. MIX THINGS UP – try not to have the same breakfast every morning. Nurture your body and soul with some delicious rich organic oats, almond milk, local honey and sprinkle with nuts and seeds. GET INSPIRED AND TRY SOME NEW RECIPES – cook at home for date night, look through magazines and online sites with your children and choose something each week you can make together. MAKE FOOD A LUXURY – savour taste rather than quantity, enjoy the markets on the weekends, indulge in delicious soups and wholesome ingredients grown locally, or experience different spices and flavours you wouldn’t normally use. Be a little adventurous. KEEP IT SIMPLE – winter doesn’t always mean extra hours in the day so look for quick recipes you can do in 20 minutes or invest in a slow cooker for those wonderful evenings when you’re home late and dinner needs to be ready. FRESH IS BEST – my simple rule is the closer the food is to its natural ingredients the better it is for you. So look for fresh ingredients, colours that come from nature itself. Limit heavy cheese and sponge-like over-processed breads. Support local wherever you can. Being a fit foodie is not about strict diets and regimes, it is about having a fresh perspective and nourishing your body with healthy food you enjoy. Get inspired, be agile and always go fresh and local when you can. GET YOUR SIGNED COPY OF NIKKI’S BOOK VITALITY FRESH AIR, FRESH FOOD AND FRESH PERSPECTIVE ONLINE AT THEVITALITYCOACH.COM.AU. FOLLOW NIKKI ON INSTAGRAM AND FACEBOOK @NFOGDENMOORE

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At 6pm during our Friday ‘late’ night, we will host a live fashion show featuring both local and national designers. The show is free to watch.

WHAT’S ON AT THE

EXPO

BUT FIRST, COFFEE! Needing a bit more pep in your step, Tim Adams Specialty Coffee will be on hand, serving delicious coffee all day.

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SHOP THE EXPO There are up to 100 exhibitors in areas including health and fitness, jewellery, skincare and make-up, education and training, finances and personal growth and life coaching, plus some new and exciting additions to last year’s line-up of exhibitors.

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WIN A STATEMENT NECKLACE This prize from To Hold & To Have in Buderim is an exquisite handcrafted Aztec-style statement necklace. Rich in detail, colour and style and masterfully composed, each piece is carefully etched in brass and plated in silver. Clear glass adornments showcasing hand painted designs are added to finish this intricate and delicate piece of wearable art.

EXCLUSIVE ROOM 4 DR JAMES MOIR Friday 2pm and Saturday 10am Gender selection for your baby – real, or urban legend? Friday 3pm and Saturday 11am The IVF journey – how to maximise the chance of a healthy baby Friday 4pm and Saturday 12pm Leaking at the gym? Crossing your legs when you sneeze? Looking for the next loo? Sex life not all it could be as you get older? We have the answer. No drugs, no surgery. The Wave Chair and reViva. Friday 5pm Periods becoming a problem? Using far too many pads and liners? There are options available.

ROOM 5 CHRIS CHILDS

FOR AN UP TO DATE PRINTABLE TIMETABLE GO TO THE WOMEN'S LIFESTYLE EXPO WEBSITE

ROOM 4 SAMANTHA STEEVENS Friday 10am and Saturday 1pm Find your passion and turn it into a business (3 hour workshop) Second Chance Association

MANY THANKS TO OUR EVENT SPONSOR

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JOIN US FOR ONE OF THESE FANTASTIC

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FRIDAY 31 ST AUGUST + SATURDAY 1 ST SEPTEMBER THE CALVARY CENTRE, BUDERIM

WOMENSLIFESTYLEEXPO.COM.AU

FRIDAY ROOM 1

ROOM 2

ROOM 3

10am Are you as healthy as you can be? Business in Wellness - Diana Hunter

10am Reframe your fear of being seen to get yourself out there Paula Brennan Photographer - Paula Brennan

10am Domestic violence and children KLM Solicitors - Kelli Martin

12pm Healthy and wealthy in the workplace - prioritising you Shine Business Women - Zoe Sparks

11am Embracing change: life hacks of a serial shepreneur Shebux - Kym Foster

11am Five strategies to turn your relationships around today Life Bridge - Lyn Baird

1pm Solid processes from the start of your business and how to strive for continual improvement Imperium Corporate Services - Christine Genocchio

12pm Learn how to activate your body to heal naturally and live longer Life Vantage - Gee Fletcher

12pm The five keys to unlocking a successful house move Moving Made Easy - Kym Phillips

11am Surviving your separation Life Law Solutions - Elizabeth Fairon

2pm Brow shaping and other cosmetic tattooing CosTatt - Esmeralda 3pm Cosmetic aesthetics: antiwrinkle vs fillers Nurse Jodie - Jodie Mellors

1pm Essential ingredients for successful networking conversations Ultimate Speaker - Kim Taylor 2pm Must-see highlights of the seven continents and small group tours Helloworld - Jacinta Blundell

1pm How to get stress, gut and mental health in order and manage them with essential oils Doterra - Annie Clark 2pm Three keys to accelerate your results Dream Builder Coach - Andrea Brockbank

4pm How to speak, present and focus on â&#x20AC;&#x153;brand youâ&#x20AC;? Shine Business Women - Zoe Sparks

3pm Wills and estate planning Life Law Solutions - Elizabeth Fairon

3pm Vision for vitality Hendrey Chiropractic - Dr David Hendrey

5pm How to interpret and treat physical and emotional pain The Feminine Alchemy - Ann Harris

4pm Eating for enjoyment, shape and longevity Living Valley Retreat - Gary Martin

4pm Breaking free from diet culture and body image shame My Food Culture - Kali Gray

SATURDAY ROOM 1

ROOM 2

ROOM 3

10am So, you want to run your own business? Life Law Solutions - Elizabeth Fairon

10am Breaking free from diet culture and body image shame My Food Culture - Kali Gray

10am Brow shaping and other cosmetic tattooing CosTatt - Esmeralda

11am How to get stress, gut and mental health in order and manage them with essential oils Doterra - Annie Clark

11am The five keys to unlocking a successful house move Moving Made Easy - Kym Phillips

11am The Thoreax Code - your passport to prosperity Dream Builder Coach - Andrea Brockbank

12pm The brain-hormone relationship Living Valley Retreat - Gary Martin 1pm Must-see highlights of the seven continents and small group tours Helloworld - Jacinta Blundell 2pm Five strategies to turn your relationships around today Life Bridge - Lyn Baird 3pm How to start your separation KLM Solicitors - Kelli Martin

12pm Solid processes from the start of your business and how to strive for continual improvement Imperium Corporate Services - Christine Genocchio

12pm How to relax into BRAVE speaking Ultimate Speaker - Kim Taylor

1pm Are you as healthy as you can be? Business in Wellness - Diana Hunter

1pm Embracing change: life hacks of a serial shepreneur Shebux - Kym Foster

2pm Cosmetic aesthetics: antiwrinkle vs fillers Nurse Jodie - Jodie Mellors

2pm How basic legal concepts can set up your life Life Law Solutions - Elizabeth Fairon

3pm Fulfilling your health potential Hendrey Chiropractic - Dr Carmen

3pm Learn how to activate your body to heal naturally and live longer Life Vantage - Gee Fletcher

BE WELL AT THE EXPO The Sunshine Coast is spoilt for choice when it comes to health and wellbeing businesses. At the 2018 Women’s Lifestyle Expo you can experience the breadth of wellbeing offerings including chiropractors, gyms and hypnotherapists to name a few. With the wealth of offerings here on the Coast, living your best life is achievable.

LIFESTYLE – travel, family, food and home This year’s expo showcases some of the most helpful businesses for you and your family. Whether you’re wanting to deep clean your home, are booking a family vacation and need the help of a travel agent or perhaps you need some advice from a legal professional; almost everything your family could ever need is covered under one roof.

LIFESTYLE INCLUDES: • HEALTH SPECIALISTS • INSURANCE COMPANIES • TRAVEL AGENTS • HOMEWARES CENTRES • KITCHENWARE COMPANIES • BEAUTY PRODUCTS • PLUS LOADS MORE

GET INSIGHTS FROM EXHIBITORS WHO SPECIALISE IN: • Helping women from all walks of life build their dreams, accelerate their result, and create richer, more fulfilling lives. • Bookkeeping, HR and compliance. • Assisting people to discover and implement their own speaking style so they can share their message. • Creating the winning formula for branding your business, whether that be through photography, logo design, web design or copywriting. • Finding the balance between work and life – learn how you really can have it all!

LET’S GET DOWN TO BUSINESS According to the Australian Bureau of Statistics, there are over 34,000 businesses on the Sunshine Coast. It’s easy to feel lost in a sea of competitors! The Women’s Lifestyle Expo will feature a range of business specialists from financial advisors, creative marketers, business coaches and everything in between, so you can feel inspired and stand out from the crowd.

OUR SPONSORS EVENT SPONSOR

PLATINUM SPONSOR

Think Money teaches people money mastery to reduce mortgage debt fast while maintaining lifestyle. Founded by Chris Childs, Think Money offers a comprehensive program built on years of experience and in-depth knowledge of all things property and finance. Chris will be presenting several workshops at the expo. Expect invaluable info on property investment and paying off your mortgage fast!

Life Law Solutions assists their clients to resolve personal, business and property legal problems. Owner and principal lawyer of Life Law Solutions, Elizabeth Fairon will be hosting four workshops on business, separation and legal matters at this year’s expo. Check out the timetable for details.

GOLD SPONSORS

Dr James Moir and his experienced team specialise in fertility services, gynaecology, and obstetrics. They pride themselves on service and confidentiality through the highest professional and ethical standards. Fertility expert Dr Moir will host workshops covering gender selection and IVF. Be sure to check out the timetable for details.

KLM Solicitors specialise in family law, criminal law and domestic violence. Don’t miss KLM Solicitors owner, Kelli Martin present workshops on domestic violence and separation.

SILVER SPONSOR PLUS you could WIN a BMW driving experience at this year’s Women’s Lifestyle Expo. For over 31 years, Coastline BMW has represented the true pinnacle in luxury and lifestyle on the Sunshine Coast. With a range of BMW vehicles and motorcycles to suit every lifestyle and a team of knowledgeable and dedicated sales, finance and servicing staff, Coastline BMW is the ultimate choice in luxury automotive experiences.

MEDIA SPONSORS

SUNSHINE COAST

2018

Making her debut as the new director of the Women’s Lifestyle Expo, Alexandra Brunswick is excited to bring a fresh new look to this year's event. Visitors are in for a real treat with what she has in store. “We are proud to showcase and support small local businesses, who will have lots of expo specials for all visitors," says Alex. Attendees are sure to have a great day out at the Women’s Lifestyle Expo between the workshops, entertainment, food, fashion and the local exhibitors. New additions to this year's two-day event include an exciting fashion parade, extended hours on Friday and lots of new exhibitors. So, grab your friends, mums, sisters, daughters and come on down. It will be a fun couple of days. WOMENSLIFESTYLEEXPO.COM.AU ALEX@WOMENSLIFESTYLEEXPO.COM.AU PHONE: 0437 791 133

WIN 1 of 4

GREAT PRIZES Head to the Women’s Lifestyle Expo to go in the draw to win one of four amazing prizes LADIES WEEKEND FOR FOUR IN MELBOURNE FROM HELLOWORLD, BUDERIM A HANDCRAFTED NECKLACE FROM TO HOLD & TO HAVE ENJOY A BMW DRIVING EXPERIENCE FOR A WEEKEND A LUXURY PAULA BRENNAN PHOTOGRAPHY PACKAGE

FRIDAY 31 ST AUGUST + SATURDAY 1 ST SEPTEMBER LIKE US ON FB TO FIND OUT THE CALVARY CENTRE, BUDERIM MORE AND STAY UPDATED WOMENSLIFESTYLEEXPO.COM.AU

FRIDAY 9AM - 7PM • SATURDAY 9AM - 4PM

| PROFILE THE GOURMET FEATURE EDIT | GOURMET

food FIGHT WORDS NICOLE FUGE, PROFILE GOURMET EDITOR

OzHarvest’s latest campaign, Fight Food Waste, is targeting the biggest food waste culprits – consumers – who collectively waste more than supermarkets, restaurants, manufacturers and farms combined. “Food is so precious, wasting it makes no sense – economically, environmentally and ethically – but we all do it,” OzHarvest founder and CEO, Ronni Kahn says. “From forgetting about food in the fridge, buying and cooking too much, letting it expire and not storing it properly ... there are so many reasons good food ends up in the bin.” Ronni founded OzHarvest in 2004 after years of running an events company and seeing the mountain of food going to waste, while so many people were going hungry that night. She started delivering the leftover food from her events to local charities and OzHarvest was born. In 2005, they lobbied state governments to change the laws to allow businesses to donate food without fear of liability and now collect 125 tonnes of fresh food every week. With a focus on changing lives by rescuing and redistributing food to those who need it most, protecting the environment, engaging and educating communities to better utilise food and waste less and to break the cycle of intergenerational poverty, Ronni has set a national target to halve food waste by 2030; in line with the UN Sustainable Development Goals.

Food waste costs the Australian economy more than $20 billion each year and results in over ﬁve million tonnes of good food ending up in landﬁll. Half of this food waste occurs in the home, costing the average family $1050 every year.

This has prompted their latest initiative, Fight Food Waste, which Ronni says, “Aims to tackle the problem from the bottom up by changing behaviour at home with how you look, buy, store and cook food. We hope it will be like the slip, slop, slap for food waste.” LOOK at what you’ve got. BUY what you need. STORE food properly. COOK what you have. Join the movement at ﬁghtfoodwaste.org.

DID YOU KNOW? A third of the average household bin is food waste.

OZHARVEST SUNSHINE COAST Since August 2014, 160,000kg of excess quality food has been rescued and redistributed here on the Sunshine Coast, which is the equivalent of about 480,000 meals. They now provide quality surplus food to 30 charities, community organisations, churches, programs and schools from Gympie to the Coast and into the Hinterland. For more information or to get involved, visit ozharvest.org/sunshine-coast PROFILEMAG.COM.AU

GOURMET | TABLE TALK SOBA NOODLES

signature dish?

WORDS NICOLE FUGE PHOTOS BLISS PHOTOGRAPHY BY LEAH VENUE THE TAMARIND

WHAT IS YOUR

Whether it’s a recipe handed down through generations, something you plucked out of a cookbook, or perhaps it’s a concoction all of your own creation; everyone has a go-to signature dish to really satisfy the masses.

Signature dishes are what chefs become known for; Peter Gilmore’s Snow Egg; Adriano Zumbo’s Macaron Tower; Christina Tosi’s Crack Pie; and Miguel Maestre’s Paella a la Maestre. For the humble home cook, signature dishes take a diﬀerent course – it may be your go-to dish on a busy night, your family’s all-time favourite, or your secret weapon to impress friends at a dinner party. As someone who loves to cook (and eat), I have two signature dishes. My ﬁrst is an adaptation of Jamie Oliver’s beef and Guinness stew with dumplings, and

PROFILEMAGAZINE | AUGUST 2018

the second is my husband’s favourite, a chocolate self-saucing pudding recipe given to me by my mother-in-law. Being the Foodie issue, my lunching ladies and I had a feast ﬁt for a Queen at The Tamarind, at Spicers Tamarind Retreat in Maleny. Joining me was Jenna Sanders, owner of Kenilworth Country Bakery; Krissy Ruth, owner of Bella Venezia in Mooloolaba; Lisa Bell, co-owner of Harry’s on Buderim; Leanne Layﬁeld, formerly of Caloundra Chamber of Commerce; and Vicky Sheridan, account manager of Profile Magazine.

WHAT IS YOUR SIGNATURE DISH? JENNA: I spent two years in Austin, Texas, which is right on the borderline of Mexico, so I got really into Mexican food, and all the workers who used to work in my dad’s pie factory would give me all their recipes. Fajitas is what I make now, with fresh coriander and chilli; everytime we have a party I just whack it on the barbecue, and you can make it for two or 40 and it tastes the same. Everyone always asks for the recipe, it’s so easy. I tweaked the recipe a little bit because I brought spices back and have run out now! LISA: I’m not a chef, but my husband is and chefs never come home and cook, so I don’t have a choice! We have roast chicken on a Sunday night and I put the potatoes under the chicken so the juices go into the potatoes. The key is turning the leg to know it’s ready, Stuart taught me that one. KRISSY: At home, I’m a fairly simple cook. I like to use the freshest local ingredients. I love cooking roast lamb with veggies; I marinate the lamb with fresh mint, garlic, olive oil and lemon juice. I make it as fresh as possible, organic if possible. I like to go to the Farmers Market and get the fresh sweet potato, pumpkin and lots of veggies. What makes it special is it’s a family tradition, we do it on Sundays, so it’s a Sunday roast. VICKY: My mother has worked in hotels as a cook for many years and could cook anything and my sister, who has had two restaurants in Auckland, cooks up a storm. But me, I dislike cooking, I keep the restaurant trade going because if I have friends come to visit, we go out, if they’re here for a week I might cook two meals. One thing I did get from my mum

is a winter veggie soup, and that’s my and my two girls’ favourite. It’s lamb shanks, barley, fresh vegetables, and I can make a big batch and it’s gone in two days because it’s so delicious. It’s a recipe I have written down at home, but you basically throw everything in and every time you reheat it, it’s just fabulous.

“AT HOME, I’M A FAIRLY SIMPLE COOK. I LIKE TO USE THE FRESHEST LOCAL INGREDIENTS. I LOVE COOKING ROAST LAMB WITH VEGGIES.” - KRISSY LEANNE: Because I’ve just ﬁnished working full time and doing a lot of engagements outside the 9-5, my husband had taken over the cooking duties, so for the last six years I haven’t cooked very much at all, but all that is supposed to change now I have time! My mother was an awesome cook. She passed away last year and I picked up a whole drawer out of her kitchen and took it home and as I was going through it I found really old cookbooks. She used to pull recipes out of everything, so I want to try some of her slices. I love a beautiful roast pork but I always worry, ‘Am I going to develop the crackle?’ My secret is adding ground ginger with the salt you put onto the crackle, I do that all the time and it adds a little extra ﬂavour.

SALT AND PEPPER TOFU

PLUMS, SAKE AND ROSEMARY

LEANNE LAYFIELD, VICKY SHERIDAN, LISA BELL, KRISSY RUTH, JENNA SANDERS AND NICOLE FUGE

PROFILEMAG.COM.AU

GOURMET | TABLE TALK REVIEW

“THE TAMARIND IS INDULGENT AND OPULENT, PERFECT FOR CELEBRATING A SPECIAL OCCASION OR THE PERFECT EXCUSE TO TREAT YOUR SENSES TO A TRULY MAGNIFICENT DISPLAY FOR NO REASON AT ALL.“

The Tamarind You know you’re in good company when you’re surrounded by a table of foodies, but what made the occasion even more special was the exquisite lunch ahead of us. The Tamarind at Spicers Tamarind Retreat is renowned for exceeding expectations in all facets; boasting top service, a picturesque location and award-winning cuisine, so we all knew we were in for a real treat. The modern Asian-inspired restaurant has two offerings for lunch, a degustation Chef’s selection menu and two- and threecourse a la carte menu. The lunching ladies and I indulged in the Chef’s selection, which showcases the best of what The Tamarind can do, and I can confirm, they did not disappoint. Not only were we all blown away by the complexities in taste, but the outstanding presentation really took our lunch to a skyhigh level. The first course was cured ocean trout, yuzu kosho creme fraiche, furikake, wakame and caviar; followed by koji marinated beef tataki, crisp oyster, daikon, wasabi, miso mustard and black beer ponzu. We then had a palate cleanser of feijoa sorbet, setting us up perfectly for the continuation of our degustation. Third course was sa cha, chicken, Moreton Bay bug, bamboo, bok choy stir fry, Taiwanese barbecue sauce; followed by pan seared duck, fried Sichuan style long beans, lychee, scallop braised cabbage, tamarind and hoisin sauce. 74

PROFILEMAGAZINE | AUGUST 2018

CURED OCEAN TROUT

Dessert was an elegant presentation of plums, sake and rosemary. The colours were divine, ribbons of fresh fruit luring us into what was a delicate dish showcasing the humble plum in an array of textures, complemented by a splash of sake and dark chocolate crumb. There is also a vegetarian Chef’s selection available, which was equally appealing. First course was salt and pepper tofu, wakame, miso, puﬀed quinoa, ginger and ponzu; second course was soba noodles with sesame cream, pickled ginger, coriander, soy beans, wafu dressing and togarashi. Third course was spinach, mustard green and tofu dumpling with a black vinegar dressing and fried ginger; and fourth course was cari Vietnamese-style curry with vegetables, tofu, herbs and roasted peanuts. The Tamarind is indulgent and opulent, perfect for celebrating a special occasion (no surprise it is a highly coveted wedding destination), or the perfect excuse to treat your senses to a truly magniﬁcent display for no reason at all.

THE TAMARIND SPICERS TAMARIND RETREAT 88 OBI LANE SOUTH, MALENY PHONE: 1300 311 429 SPICERSRETREATS.COM

Where your appetite becomes a free spirit! Breakfast – Lunch – Dinner | Weddings & Events A culinary experience using fresh local produce … overlooking Lake Kawana.

Ph: 5334 9555 9 Florey Boulevard, Birtinya www.lakekawanahotel.com.au

Are you suffering from Stress incontinence Painful intercourse Vaginal irritation Vaginal dryness Vaginal laxity Don’t wait. Find out how this new treatment option could help you. Call 5444 0799 today

Suite 1, Nucleus Medical Suites, Buderim Private Hospital, 23 Elsa Wilson Drive www.revivasunshinecoast.com.au www.moirmedical.com.au Facebook.com/drjamesmoir

changing women’s lives PROFILEMAG.COM.AU

GOURMET | RECIPES

SAY From making our own cheese at home, to whipping up easy and cheesy meals, Lyndall Dykes takes us back to basics.

PROFILEMAGAZINE | AUGUST 2018

RECIPES | GOURMET

MASCARPONE AND WHITE WINE FET TUCCINE

PULL-APART BREAD INGREDIENTS

400g fresh fettuccine 250g mascarpone 100ml dry white wine 12 kalettes or broccolini Dill sprigs, to garnish Salt and pepper, to season

250g baker’s ﬂour 1 teaspoon salt 1 teaspoon bread improver 1 teaspoon sugar 2 teaspoons dried yeast 2 teaspoons dried herbs 20ml oil 150ml warm water or whey 250g grated cheddar cheese 1 egg, beaten

METHOD

SERVES 4

INGREDIENTS

Bring a saucepan of water to the boil. Add the kalettes or broccolini and cook for 2 minutes (do not over cook), then remove from the boiling water and set aside. Cook the fettuccini following the packet instructions. If using fresh pasta, cook for 3 minutes, or until al dente. Meanwhile, add the mascarpone and wine into a large frying pan (it will need to be large enough to hold all the pasta). Stir over medium heat until combined and warm, do not boil. When the pasta is cooked, add it to the mascarpone and white wine sauce and stir through. Season to taste. To serve, divide the pasta between four pasta bowls. Place 3 kalettes or broccolini on each bowl, garnish with dill and season with salt and freshly cracked black pepper.

Combine the ﬂour, salt, bread improver, sugar, yeast, herbs and oil. Add most of the water to bring the dough together and knead for 10 minutes until dough is smooth. (Hold back a little water to adjust moisture level as needed.) After kneading your dough for 10 minutes, take a bit of the dough and stretch to make a window, this will tell you if the dough is ready. Allow to prove by keeping your dough covered and in a warm place. This will take approximately 1 hour. Knock back the dough and roll out to approximately

1cm thick and cut into random shapes. In a lined greased round baking dish, place a third of the cut dough shapes, starting from the centre overlapping slightly to form your ﬁrst layer. Don’t go to the edges, as you will need room for the dough to rise and expand. Sprinkle with a third of the cheese. Place a second layer of the dough on top and sprinkle with a third of the cheese. Place the remaining dough over the ﬁrst two layers. Glaze the top layer with a beaten egg before adding the last of the cheese. Allow to prove, this will take approximately 45 minutes. Bake at 180°C for approximately 20 minutes, or until your bread is golden and sounds hollow when tapped. Your bread is best served warm.

RECIPES EXTRACTED FROM THE CHEESEMAKING WORKSHOP, RRP $35, AVAILABLE FROM ALL GOOD BOOK RETAILERS OR NEW HOLLAND PUBLISHERS, NEWHOLLANDPUBLISHERS.COM

PROFILEMAG.COM.AU

GOURMET | FOODIE TRAIL

BRAIN food Forget about alphabet soup, we have your local dining guide from A to Mr Z!

PEAR ALMOND CHOCOLATE TART Pear mousse with an almond filling, green-coloured chocolate glaze and dark chocolate stem perched on a gluten free almond-based crumble Mr. Z & Co specialises in individual cakes and pastries, as well as serving up a range of savoury meals, proudly made in-house using locally sourced ingredients. This ethos also ﬂows into their brews, serving Noosa-based Clandestino Roasters coﬀee, Cooloolah milk and syrups, which have all been made in-house. But when it comes to chocolate, Mr. Z & Co imports the best Belgium Callebaut chocolate for their cakes and drinks. MR. Z & CO SHOP 4, 10 ORMUZ AVENUE, CALOUNDRA @MRZ.N.CO

PRAWN CAESAR SALAD Mooloolaba prawns, romaine lettuce, croutons, parmesan and anchovy dressing At the edge of the Mooloolaba Marina, overlooking the blue sea and skies, is Pier 33. A Sunshine Coast icon, revitalised, Pier 33 is the perfect place to enjoy a meal in their bright and breezy casual dining restaurant, with dishes designed to share. Or you can park yourself on the lush lawn and indulge in snacks, signature cocktails and seasonally curated wines from lunch until evening. Pier 33 also boasts a stunning functions space, suitable for special events of any size. Pier 33 is open Tuesday to Sunday from 11.30am for lunch, dinner and drinks. PIER 33 33-45 PARKYN PARADE, MOOLOOLABA PIER33.COM.AU

ACAI SUPERFOOD BOWL Acai, chia and your choice of toppings Perfectly positioned on Hastings Street, Noosa, Acai Nation makes for the perfect pit stop from a day spent exploring the beautiful Noosa surrounds. Specialising in customised acai bowls, raw treats, coﬀee and smoothies, it’s a place for indulgence, minus the guilt. Open from 6am Monday to Sunday, make it next weekend’s breakfast spot with a diﬀerence. SHOP 18B BAY VILLAGE, 18 HASTINGS STREET, NOOSA HEADS PHONE: 0439 320 249 ACAINATION.COM.AU

PROFILEMAGAZINE | AUGUST 2018

FOODIE TRAIL | GOURMET SICILIAN SEAFOOD HOT POT South Australian Black mussels, Queensland king prawns, fresh fish, scallops, baby octopus, tomato concasse, Sicilian green olives, capers, fresh herbs and an aromatic stock served with homemade sourdough The fully licensed All’ Antica oﬀers traditional dishes, all created from the best local produce and imported ingredients from Italy. With over 25 years at the forefront of the hospitality industry, this restaurant oﬀers some of the best Italian cuisine on the Sunshine Coast. ALL’ ANTICA RESTAURANT 3/115 POINT CARTWRIGHT DRIVE, BUDDINA PHONE: 5444 0988 ALLANTICA.COM.AU

2018 WINNER OF AUSTRALIAN GOOD FOOD GUIDE BEST ITALIAN RESTAURANT SUNSHINE COAST

ORGANIC QUINOA AND SWEET POTATO PATTIE PROTEIN SALAD BOWL QSP pattie, red peppers, beetroot sauerkraut, bruschetta tapenade, kale and matcha hummus, shredded kale, bean sprouts, nut garnish and vegan crackers Evolution Fuel ticks all the health food boxes with their super smoothies and hearty protein bowls, plus everything you could come to expect from a great cafe. Oﬀering quality local espresso and fresh wholesome food including gluten free, dairy free, vegan and paleo options, there’s something for everyone. EVOLUTION FUEL 8D SUNSHINE HOME, 100 MAROOCHYDORE ROAD, MAROOCHYDORE PHONE: 5479 1433 @EVOLUTIONFUEL1

CHARCOAL WAFFLES Paleo charcoal waffles with bananas, berries, pure maple syrup and coconut ice cream At Vanilla Food, they embrace the power of food as medicine and its ability to bring people together. They try and enrich your life, excite your taste buds and increase your overall wellbeing one mouthful at a time. Located within Belmondos Organic Market, they have a range of breakfast and lunch options, as well as gluten free baked goods, raw and vegan sweet treats and nourishing smoothies. VANILLA FOOD 59 RENE STREET, NOOSAVILLE VANILLAFOOD.COM.AU

Uluru

TRAVEL | FEATURE

WORDS AND PHOTOS TARA WILLIAMS

From camel rides through the desert, bush tucker dinner under the stars and learning the Dreamtime stories of the local Aboriginal people, Uluru is more than a must-see on every traveller’s bucket list; it’s a rite of passage.

TARA WITH HER HUSBAND ROB

When booking a honeymoon, my initial thought was always to go overseas, but when we started to think about of all the beautiful places we have right here in Australia, we realised we wanted to see more of the country we live in. Given we planned for a surprise wedding at our engagement party, my husband, Rob and I really wanted to do something special for our honeymoon and choose a location where we could take my wedding dress and Rob’s suit to take our bridal photos. I had always wanted to go to Uluru, as it seemed like such a special place to visit, and when the flights went on sale, I snapped them up – we hadn’t even locked in a date for our engagement party yet! We flew to Uluru via Melbourne, taking a pitstop in the beautiful city to see the sights for one night, before setting off on the honeymoon. The flight to the red centre was breathtaking, and one you most definitely want to book a window seat for – with large marbled salt lakes surrounded by terracotta sand, undulating mountain ranges and burnished desert as far as the eye can see. 80

PROFILEMAGAZINE | AUGUST 2018

Coming into Uluru, I pressed against the window trying to spot it, I think I even squealed a little with excitement when I did, tugging at Rob’s arm to look out the window too. From the sky, the landscape appears so ﬂat and Uluru just pops up out of nowhere, and in the distance you can make out the shape of Kata Tjuta (The Olgas).

“FROM THE SKY, THE LANDSCAPE APPEARS SO FLAT AND ULURU JUST POPS UP OUT OF NOWHERE, AND IN THE DISTANCE YOU CAN MAKE OUT THE SHAPE OF KATA TJUTA (THE OLGAS).” I did a lot of research before going to Uluru to make sure we experienced as much as we could in the four days we were there. On our ﬁrst night, we did a camel tour to the Field of Light, where a gorgeous camel, Bonnie, took us on a sunset ride through the dunes, as the guides

described the native ﬂora and fauna. When we arrived at a Night at Field of Light, we were greeted with sparkling wine and canapes and taken to a viewing area to watch the sky turn pink behind Uluru, before indulging in a three-course bush tucker menu with ﬂowing beer and wine. As we dined under the stars, albeit a little cloudy, we listened to the resident star-talker tell us about the southern night sky, before we were lead through the colourful art installation of 50,000 glass spheres lit up with changing colours. We hired a car for two days and explored the Uluru-Kata Tjuta National Park, spending three hours walking the 10km track around the base of Uluru and reading the Aboriginal stories along the way. We then headed over the Kata Tjuta and walked the one-and-a-half hours through the Valley of the Winds. Both were simply stunning and the scenery ever-changing – the colour of the rocks shifting depending on how the light was hitting it, and despite the landscape being dry, it was still so colourful in its red and green foliage. On our third day, we took our wedding photos in the beautiful locations we scouted out the day before, being careful to take them in the right location and respecting the spiritual sacred areas of the local people.

FEATURE | TRAVEL

KATA TJUTA

CAMEL RIDE THROUGHT THE DUNES

Having the car gave us an advantage of watching the beautiful sunrise and sunsets over Uluru and Kata Tjuta and allowed us to spend the time to really explore the area at our own pace. For the remaining two days we took the time to relax and look around the town centre of Yulara, and took a helicopter ride over Uluru and Kata Tjuta; taking in the outback landscape from yet another perspective. While we packed a lot into our four-day trip, there are activities, accommodation and dining options for any budget. We stayed at Sails in the Desert, which is part of Voyages Ayers Rock Resort consortium of hotels, lodges and camping accommodation in the town of Yulara, located just outside of Uluru-Kata Tjuta National Park. It is 20km from Uluru and 53km from Kata Tjuta and has a bevy of restaurants and cafes in the town square, as well as a museum and galleries. There is also a free shuttle running every 15 minutes. For those of you who don’t want to hire a car or take part in a tour to Uluru, there is a hop-on hop-oﬀ bus to get into the national park; admission into the national park is $25 for three days and there is a free guided tour at the base of Uluru every day, which goes for one-and-a-half hours. The best time of year to visit is in the cooler months, from May to September, as the temperature is comfortable during the day and the nights are crisp. But regardless of the time of year, always be prepared for the ﬂies, as there are a lot of them! We took insect repellent, a hat and sunscreen with us everywhere and always make sure you have plenty of water on you. So if you’re hankering for a holiday, why not visit one of our most iconic natural wonders and reconnect with Australia.

THE HISTORICAL SIGNIFICANCE OF ULURU Uluru, also known as Ayers Rock, is believed to have been created at the beginning of time by 10 ancestors of the Aboriginal people; it is regarded as one of the most sacred sites in Australia. For the Aboriginal people of Australia, Dreamtime represents the essence of their society, culture, traditions and spirituality. It is a time when ancestors, gods and living mortals come together to learn about the heritage and customs of the Aboriginal people. According to Uluru Dreamtime, the world was a featureless place until the ancestors of the Anangu emerged and travelled across the land, creating features like Uluru that we see today. Tours of Uluru allow you to see the rock paintings of the Anangu, caves, cliﬀs and ﬁssures containing countless petroglyphs that tell the story of the ancestors. Certain rock outcroppings represent ancestral spirits, and the Anangu believe that by simply touching the rocks they can communicate with Dreamtime and receive blessings from their ancestors. Today, Uluru remains sacred to a number of Aboriginal tribes in the region who still perform rituals in the caves and make new rock paintings. Because of the sacred nature, there are points around Uluru that forbid photos from being taken, out of respect for the Aboriginal culture. uluru-australia.com

NIGHT AT FIELD OF LIGHT

FIELD OF LIGHT

tion ollec c e v usi Excl

UNLOCK THE WORLD WITH

Take a road trip to see artists in their studios Noosa shares the private studios of over 60 artists. Visit the unique creative spaces of our artists ● Unravel the secrets of their inspiration ● Enjoy an exhibition at Noosa Regional Gallery and Wallace House, Noosaville. ● Discover a favourite piece of art to bring home! ● Make your plans! Friday 17 to Sunday 26 August ● 10 am to 4 pm each day

Small Group Journeys

We invite you to unlock the world of boutique touring, wine escapes & in-depth regional adventures with the new 2018-2020 collection of Small Group Journeys, hand-crafted & hosted by Jacinta Blundell.

● ●

Fre evente

   

Charming, regional itineraries & culinary short breaks Boutique accommodations & small ships Gourmet food & wine  Immersive experiences Intimate group size - maximum 16 adults per journey 2018-2020 TOUR COLLECTION

Small Group Journeys BY JACINTA

Printed studio guides, with maps and details of artists’ studio locations will be distributed locally in August.

For more information go to www.noosaopenstudios.com.au

2018

Visitors will see a whole range of art, from drawings to paintings to ceramic art and sculptures, as well as glass art, textile art and installation art. Much of the art is available to buy, and many of the artists will be holding workshops and demonstrations throughout the event. It is a great way to get out and about and see more of our local talent and the hidden parts of Noosa.

Oct



Vietnam, Cambodia & The Mekong

2019

This year the event will have more than 60 artists participating. The first weekend will feature studios on the coast. The second weekend will see artists in the hinterland open their studios. Local galleries are also part of the event, with exhibitions and workshops being held throughout the ten day period. This will provide visitors with many opportunities to participate, whether by viewing art, buying it or making it themselves!

Feb/Mar Jun Jul/Aug Sep/Oct Nov

    

Northern Lights of Scandinavia & Iceland Tastes of South Australia Wine Getaway Ireland, Scotland & the Hebrides China & Tibet Explorer Flavours of India

2020

Noosa Open Studios provides locals and visitors to beautiful Noosa with the unique chance to visit artists in their private studios over ten days, running from Friday, August 17 to Sunday, August 26.

Mar May/Jun Jul/Aug Sep Nov

    

Canada Ski Safari Portugal, Spain & the Baltics Africa Migration Alaska & the Northern Lights Western Australia Wine Weekend

Contact Jacinta to unlock the world of private, luxury touring

jacinta.buderim@helloworld.com.au (0438) 95 1766 5445 4022

5495 1766

58 Burnett St

75 King St

Buderim

Caboolture

Independently owned & operated by Blunbell Pty Ltd as Trustee for the GSJ Trust, trading as Helloworld Travel Buderim and GR & SJ Bell & JH Blundell, trading as Helloworld Travel Caboolture King Street & Small Group Journeys by Jacinta 2019-2020 itineraries & dates current @ 06Jul18, however subject to change and minimum guest numbers. See HWT Buderim or Caboolture King St for details.

PROFILEMAGAZINE | AUGUST 2018

THE

boys

FEATURE | CULTURE

WORDS INGRID NELSON PHOTOS CONTRIBUTED

ARE BACK IN

TOWN A night of amazing music, sharp guys and strong girls transporting you back to the most incredible time in music history. This is how Glaston Toft describes the glistening new production of Jersey Boys, hitting QPAC in January.

WHAT IS YOUR FAVOURITE SONG IN THE SHOW? I learned recently that Nick’s favourite song was Rag Doll, so I’m really looking forward to getting to the end of the show and rocking that one out.

CAN YOU TAKE US THROUGH A TYPICAL DAY WHEN YOU ARE ON TOUR WITH THE MUSICAL? I have two little kids, so tour life away from my family seems very easy. I can sleep in, go to the gym and generally live it up while my wife slogs it out at home getting increasingly resentful.

WHAT IS THE BEST PART OF YOUR JOB? HOW DID YOU BECOME INVOLVED IN THE WORLD OF MUSICAL THEATRE? I became interested in music theatre in my early teenage years, though it was some time later that I realised it could be a career. I’ve always felt there is something magical about all theatre, but certainly music has the potential for a greater emotional experience.

WHAT WAS YOUR FIRST STAGE ROLE? I’d mainly worked in ensemble and understudy plots before I landed the role of Nick Massi in 2009. I also played the coveted role of Al Deluca in the Gold Coast Spotlight Theatre’s production of A Chorus Line back in 2001.

YOU PLAY THE BAND’S MUSICAL MARVEL NICK MASSI, CAN YOU TELL US A BIT ABOUT YOUR CHARACTER? Nick was the eldest member of the band and had been in the club scene for quite some time before the Four Seasons formed. Frankie and Bob give him credit for the group’s success, he was a gifted musician and created those iconic harmonies that really gave the group their sound. As a person, Nick was very enigmatic. Many people found him puzzling; he was very particular about a lot of things. But he loved having a good time. He loved the booze and the girls. He was a true Jersey boy.

Seeing the audience’s reaction to the show. It is hard not to be swept up in their joy and enthusiasm.

WHAT HAS BEEN THE MOST MEMORABLE MOMENT OF YOUR CAREER? The phone call from my agent telling me I had the role of Nick Massi. I knew my life was going to change and it did.

WHO IS YOUR INSPIRATION? I’m really inspired by theatre makers. I look at people like Lin Manuel Miranda and the work that he’s done – he has completely reshaped the art form and has drawn new audiences to musical theatre.

WHAT IS THE STORY OF JERSEY BOYS? Jersey Boys is the story of Frankie Valli and the Four Seasons. It follows the lives of these four guys from New Jersey, starting out in the music business in the 1950s and going through to current day. The thrills and spills involved in these four guys going from the corner under the streetlight, via the mob, time spent in prison, ﬁnding themselves a million dollars in debt to the wrong people and making it all the way to the Hall of Fame.

AS THE 12TH LONGEST RUNNING MUSICAL ON BROADWAY, WHAT KEEPS PEOPLE COMING BACK FOR MORE? It is a show with phenomenal detail and people get something diﬀerent from the show every time. You don’t realise how many of these songs have been featured in movies and ads. People get a kick out of recognising how much of their back catalogue they know!

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PROFILE | WIN

mindfulness

WIN A

PROGRAM

Be the change you want to see in the world thanks to author and EAP mentor, Russell Sturgess.

Russell Sturgess has been an EAP Mentor (Enhances Awareness Program) on the Sunshine Coast since 2008. As a thought leader in western mindfulness, Russell has pioneered an approach to creating sustainable change in a manner that is diﬀerent to life coaching and counselling. Russell personally believes that if enough people (a critical mass of two per cent) were to be committed to living mindfully, then the world would be a much safer, and more joyful place to live. He subscribes to the notion: be the change you want to see in the world. Profile has teamed up with Russell Sturgess to give away an Enhances Awareness Program called Be Aware, valued at $1975. This 12-14 week personal mindfulness mentoring program will help you navigate the stressors and challenges that life throws at you, with an 84

PROFILEMAGAZINE | AUGUST 2018

even keel of inner peace. Russell calls his approach western mindfulness, because EAP relies less on meditation and more on maintaining the awareness of self-loving alternatives. The more self-loving you are the more you will be mindful of the choices in life that better serve you. In this three to four month “date with yourself”, you will be engaged in a gentle process of freeing yourself from the self-limiting beliefs that cause much of your suﬀering. Being mindful is remembering in each moment that you have a more self-loving option.

VALUED AT $1975 RUSSELL STURGESS PO BOX 1043, COTTON TREE PHONE: 0405 711 771 EAPMENTOR.COM WESTERNMINDFULNESS.COM.AU

WIN | PROFILE

WIN A CHEF HATTED LADIES LONG LUNCH

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The Tamarind restaurant at Spicers Tamarind Retreat, Maleny (spicersretreats.com) boasts top service, a stunning location and award-winning Asian cuisine. Awarded one Chef Hat in the 2018 National Good Food Guide, their menu uses fresh local produce to create exquisite Asian-style dishes. Win a voucher valued at $300 to put towards a ladies long lunch at The Tamarind restaurant.

Feeling lucky? Head to our website profilemag.com.au/win for your chance to win one of this month’s awesome prizes. Entries close Friday, 31 August.

MOVIE: THE FLIP SIDE THE FLIP SIDE is a feel good Aussie romantic comedy about what happens when the one that got away comes back.

WIN EMMA ISAACS’ BOOK Emma Isaacs is a successful entrepreneur who at just 18 years old began her own recruitment agency. She’s since gone on to found Business Chicks, Australia’s most inﬂuential community for women; raise $10 million for charity; and is the mother to ﬁve children under eight. Emma’s new book, Winging It draws on her vast life experiences and will teach you how to take action. Win one of 10 copies of Winging It, valued at $34.95.

WIN QUEENSLAND’S ONLY SPARKLING CIDER Want to get your hands on Queensland’s ﬁrst sparkling cider? We’ve teamed up with Sunshine Coast Cider (sunshinecoastcider. com.au) to give away 12 bottles of their delicious sparkling cider, valued at $35 each. Owner Martin Rellstab brought his lifelong knowledge of apples all the way from Switzerland to Australia and he’s now producing Queensland’s only sparkling apple cider, a Brut Cider - Méthode Traditionelle, right here on the Sunshine Coast. Read his story on page 30.

Mired in debt, Ronnie (Emily Taheny) is a struggling Adelaide restaurateur looking after her elderly mother and living with good-hearted boyfriend Jeff (Luke McKenzie). Five years ago, while catering on a film set in Australia, she had an intense affair with British movie star, Henry (Eddie Izzard). Despite wild declarations of love, as the movie wrapped so did the relationship, crushing Ronnie’s heart. When Henry’s French girlfriend Sophie (Vanessa Guide) calls to say they will be in Adelaide on a promotional tour, Jeff excitedly agrees to meet up and unwittingly creates the perfect opportunity for Henry to seduce Ronnie all over again. The Flip Side taps into the intricacies of relationships, ambition and love when mixed with a bloody good shiraz. To celebrate the release of The Flip Side we have tickets to giveaway. Make sure you are following Profile Magazine on Facebook and keep your eyes on our page to go into the draw to win a double pass. STARRING: Emily Taheny, Eddie Izzard, Luke Mckenzie, Vanessa Guide DIRECTOR: Marion Pilowsky

PROFILEMAG.COM.AU

PROFILE | THE WORD

darren

ROBERTSON Darren Robertson is an advocate of farm-to-table cooking, championing sustainability and the use of ethically-farmed produce. Having trained in the United Kingdom, Darren moved to Australia in 2001, where he worked at Tetsuya’s. In 2012, he and his likeminded mates opened Three Blue Ducks and in June 2018, opened their fourth restaurant in the suite, in Brisbane. When Darren’s not foraging or surﬁng, he’s in the kitchen cooking, fermenting, pickling, and testing recipes with his ﬁancée, Magdalena Roze and sons Archie and Charlie. THE FIRST THING I DO IN THE MORNING IS… remove my son Archie from jumping on my head, rub my eyes and stare at the clock in disbelief.

MY FIRST FOOD/COOKING MEMORY IS… probably Sunday roast with the family – roast beef, Yorkshire pudds, roast potatoes, vegetables and gravy. Usually followed by apple crumble and custard.

MY FIRST JOB IN THE HOSPITALITY INDUSTRY WAS… washing dishes in a seafood restaurant in my home town in the UK. The head chef wasn’t the nicest guy in the world, looking back the food wasn’t great, but I did get to jump on the prawn cocktail/melon boat section when they were busy, which at the time was a lot of fun. 86

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MY GO-TO MEAL TO COOK AT HOME WHEN I’M IN A HURRY IS… smoked meats and pickles or pasta.

MY FAVOURITE INGREDIENT TO WORK WITH IS… I really enjoy cooking with ingredients we pick up from Farmers Markets or The Farm in Byron, especially if it’s something I haven’t used before. For me, the sourcing of an ingredient is really exciting. The whole notion of dishes starting before the food reaches the kitchen is an important one. If I had to pick one type ingredient it would be a fresh citrus at the moment, probably ﬁnger limes or yuzu.

I DON’T LIKE… mass produced fast food. MY BIGGEST BLUNDER IN THE KITCHEN… there are too many to mention! Wearing Converse in the kitchen for many years trying to look cool probably hasn’t done the old back any favours!

MY NUMBER ONE COOKING TIP IS… don’t panic.

BREAKFAST, LUNCH OR DINNER… I like breakfast as it’s been seen as an underdog, the meal that’s often rushed and usually the cheapest. Really, a breakfast can and should be as exciting as any other meal of the day. That said, I’m not particularly a morning person, so dinner it is! THE BEST ADVICE I’VE BEEN GIVEN IS… trust your gut, this has been valuable.

MY VICE IS… too many coﬀees! MY HIDDEN TALENT IS… I’m pretty good at changing nappies.

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