Profile Magazine February 2019 by Profile Magazine

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PROFILEMAG.COM.AU 3

the Your favourite magazine with a new look

issue As Virginia Woolf famously wrote, one cannot think well, love well, sleep well, if one has not dined well. Food doesn’t just sustain us, it connects us through culture, conversation and education. Food is a cornerstone to each and every day; so why not celebrate it in all its forms?

COVERSHOOT Photography by Duke and Gypsy, shot on location at Glass House Brewery in Forest Glen. Clothing supplied by Myer and Witchery at Sunshine Plaza.

This issue of Profile Magazine takes a look at the many different foodie scenes on the Sunshine Coast, from fresh produce, to hospitality, to food waste management and everything in between. Our cover star Simon Michelangeli shares how his passion for good food and good times, combined with a love of beer and an interest in the burgeoning craft industry, has culminated in the launch of Glass House Brewery, which opened recently here on the Sunshine Coast. Simon gives us a taste of what it’s like to start a business of such a large scale and how perseverance and teamwork led to the opening of one of the Sunshine Coast’s most exciting new venues. We also celebrate Daniel Jarret’s appointment at the two Michelin-starred restaurant, Den, visit Sally Hookey at her feijoa farm in the Sunshine Coast Hinterland, and learn about OzHarvest’s bold mission to prevent food waste while helping those in need. As always, we take a look at the latest in health, fashion, beauty, travel, culture and more. On page 54 we shine a spotlight on Ovarian Cancer Awareness month. Flick to page 38 to go behind the scenes of Sunshine Coast based fashion label Lilya. And take a trip to the River City for the weekend on page 80. Plus, we chat to

some of the most successful business owners on the Sunshine Coast in our business columns. We’re also excited to introduce Profile’s brand new look and feel. The Sunshine Coast has been asking for more and Profile is leading the way! This new look is not only beautiful, it has been designed to benefit our loyal readers, advertisers, and of course the whole Sunshine Coast community. The rebrand brings with it a sophisticated and on-trend masthead and branding, plus a refreshed team of creatives bursting with experience and excitement offering the Sunshine Coast more of what they’re after. Our advertisers, new and old, will be thrilled to see our new ad sizes and shapes. You asked and we listened and now our new ads are vertically and horizontally displayed throughout the pages. Media Director Rebecca Patterson and Art Director Tara Williams along with the whole Profile team are thrilled to launch this brand new era of Profile and we can’t wait to hear your thoughts. We hope you love the new look and feel of Profile as much as we do! Bon Appetit,

The Proﬁle Magazine Team

PUBLISHER Genine Howard

MEDIA DIRECTOR Rebecca Patterson

EDITORIAL Digital editor Caitlyn Spanner Journalist Hayley Wright Journalist Nicole Fuge Social media editor Katie Mackenzie Sub-editor Richard Bruinsma editorial@profilemag.com.au

C R E AT I V E Art director Tara Williams Production manager Ellen Parker design@profilemag.com.au

ADVERTISING Client relationship manager Margot Gray Advertising Administration Carol Berry sales@profilemag.com.au

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

CONTRIBUTORS Photography Phill Jackson, Giselle Peters, Leah Blissett, Katie Weychardt and Chloe Horder Editorial Ingrid Nelson

CONNECT WITH US Phone (07) 5451 0669 2/54 Sugar Road, Maroochydore PO Box 1065, Cotton Tree, QLD 4558 profilemag.com.au

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 30,000 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 CPM Trust. All rights are reserved and the contents are copyright and may not be reproduced without the written consent of The Publisher, CPM Trust (â&#x20AC;&#x153;The Publisherâ&#x20AC;?). 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.

PROFILEMAG.COM.AU 5

50 FEATURES 6

COMING BACK HOME

CURATED CUISINE

LEADING LADY

V.I.PEASE

LIQUID GOLD

THE MAGIC OF MUSHROOMS

Genine Howard

Zaiyu Hasegawa & Daniel Jarrett Michele Lipner

Allan & Barbara Pease Leisa Sams

Simon Jones

GROWING ORGANICALLY

COVER STORY

Sally Hookey Simon Michelangeli

SUNSHINE COAST TOP 12 Places to dine

35 58

BUSINESS & INDUSTRY EXPERTS THE WORD Dan Hunter

STYLE 38

THE STYLE EDIT

BONJOUR MA BELLE

Lisa Chedanne Bec + Bridge

FASHION Natural Instinct

BEAUTY Tasty treatments

50 52 54

BEAUTY GOES VEGAN HEALTH & BEAUTY EXPERTS HEALTH Jane Hill

HOME

GOURMET 66 69

TABLE TALK THE GOURMET EDIT

70 72

RECIPES A WORLD OF CUISINES

June Scott

KITCHEN CONCEPTS

School lunches

TRAVEL 79

Travel Associates

WEEKEND ESCAPES

RIVER CITY LUXURY

Brisbane

CULTURE 84

Kawana Shoppingworld

FOODIE FAVOURITES

GO SEA THE WORLD

THEATRE Wynton Marsalis and Jazz

ART & MOVIE

COMING

PROFILE | WELCOME

back

Founder and former owner of Profile, Genine Howard, is back in the driver’s seat and sparking a whole new era for our most-loved Sunshine Coast magazine. I recall when I first had the idea for Profile Magazine back in 2007. I was sitting with my husband over lunch at Yabbie’s in Cotton Tree. We had only lived on the Sunshine Coast for a few months and already I could feel how special this place was, how special the people were, and how

the entrepreneurial spirit ran through the region like a river of boldness and greatness. I would often say, ‘There must be something in the water here’, as I had never felt such a hub of collective entrepreneurialism and business acumen. Women like Amber Werchon, Chris Cameron, Vicki Clark, Sue Willis, Kim Morrison and Cyndi O’Meara were making leaps and bounds in their respective industries. I was blown away by them, and the many other men and women who had carved out these careers and change-making businesses right here on the Sunny Coast. An idea had been brewing with me for some time, and I couldn’t shake it. It was time to take the leap and honour my vision. It was time to create a legacy for myself and for the people of the Sunshine Coast; it was time for Profile to be created. So it was that sunny day down at Yabbie’s that I told my husband that I was going to do it. I was going to start a brand new magazine on the Sunshine Coast to profile these incredible locals. The aim of the magazine was to inspire others in the area to be bold like these women and men, to take risks, to live out their best life, and to contribute to the local economy and society. In short, I was going to create a legacy magazine the Sunshine Coast could be proud of. So with little capital but a determined heart and five years of media background under my belt, I not only created the brand Profile but sold every ad, wrote most of the magazine and even took some of the photos. Three short months later, with the help of an army of friends (and their children) Profile Magazines were placed

e m ho

PROFILEMAG.COM.AU 7

in every coffee shop, doctor surgery, hair then sold to my loyal sub editor from Profile better, work better, connect better and salon, shopping centre and local hubspot days – another inspiring Sunny Coast local – love better. across the entire Sunshine Coast. Jessica Jane Sammut. We live in a magical place; a place where I was told I wouldn’t make it to issue Several years later, and as a family of the traditional owners of this land, the Kabi three. I was told that I had to put men on four, we made a conscious decision to Kabi and the Jinibara Peoples already knew the cover. I was told a women’s magazine move back to the Sunny Coast to raise and this area held cultural, spiritual, social and wouldn’t be supported here. I was told no school our children in the best lifestyle the economic significance. one would advertise. I was told I wasn’t world has to offer. It’s a place to be honoured. known enough, I wasn’t a ‘local’. But I As a business coach and strategist, Our people need to be honoured. proved them wrong. I was soon sought-after by the Profile Our environment needs to be honoured. Not only did Profile work, by our third management team to help revamp the Our industries need to be honoured. issue we took another leap and went from magazine with a fresh strategy. Our next generation need to be honoured. bi-monthly to monthly. And, as these things happen, Profile And it is for that reason I am honoured By issue four we were beginning to stirred in my soul again. to once again bring Profile Magazine to you. be a household name. By issue six I won It reminds me of the corny phrase, ‘If you This is not just a magazine. This is a Sunshine Coast Small/Micro Business love something set it free. If it comes back representation of each and every one of Woman of the Year. And here we are today, it’s yours. If not, it was never meant to be’. you who have chosen to live here, to work more than 10 years later, and 119 issues. Well, clearly the Universe had plans. here, to be educated here and to raise your Here we are with Profile Magazine’s children here. Just like I have. legacy. My legacy. So thank you, Chris, thank you to “THIS IS NOT JUST A MAGAZINE. THIS So for those of you who may the incredible Profile team, thank you be slightly confused: yes, I am the to the supporters, the advertisers IS A REPRESENTATION OF EACH AND founder of Profile Magazine. And yes, and thank you to the community for EVERY ONE OF YOU WHO HAVE CHOSEN continuing to keep ‘my baby’ safe in I am once again, the new owner. And I have the incredibly talented Chris my absence. TO LIVE HERE, TO WORK HERE, TO BE Childs, and my former and newer And thank you for welcoming me EDUCATED HERE AND TO RAISE YOUR Profile team to thank for ‘holding the back home. CHILDREN HERE. JUST LIKE I HAVE.” baby’ for the past several years while I literally held my own babies – Jack, now 6 and Frankie, now 4. Once I had my first baby in 2013, my Chris and her husband Jack decided Founder and Publisher, Profile Magazine husband Rowan and I decided the magazine it was time to ‘give Profile back to it’s Mama’. game was a little too constrictive (aka One short conversation and a cup stressful!) for the lifestyle we desired. In of coffee later, I decided to take Profile fact, it was Rowan’s time to seek out his Magazine back. Another risk. Another leap. heart’s desires, and with that we passed the Another change in the course of my – and magazine to Chris, who I knew, being our Profile’s – destiny. best advertiser, would love it like I did. It feels right. It feels effortless. It feels And we headed off to Melbourne for him like there is more for myself, my team to pursue his acting career. While he was and Profile to give to the Sunshine Coast treading the boards of the most famed community. It feels like I am back on track theatre stages in Melbourne and appearing to build the legacy. in many of Australia’s most-loved TV So welcome, hello again, and for shows, I kept busy with building a businessthose of you who don’t know me, ‘Ciao!’. coaching practice for women. The Profile team and I are committed to But the magazine bug kept nibbling continuing that legacy I once dreamed of. at me, so-much-so that I successfully That legacy to showcase the women and created and sold an Australia-wide men of the Sunshine Coast who are bold digital magazine, plus revamped a global risk takers, change-makers, innovators, and newsstand publication, Little One, which I creators. The ones who inspire us to live

Genine Howard

PROFILE | FEATURE

WORDS NICOLE FUGE PHOTOS CONTRIBUTED

It’s no surprise the Sunshine Coast region is one of the favourites among foodies, and it’s for this reason we introduce you to a new four-day destination food festival, the Curated Plate, coming to us in August.

Every chef of excellence knows just how important a great producer is, especially one who can provide them with responsiblysourced quality produce. The Curated Plate, a new four-day destination food festival will see that relationship celebration in a delicious display. From 8 August to 11 August, the Sunshine Coast will host exclusive culinary events, bringing together the region’s finest native ingredients, courtesy of the Sunshine Coast’s incredibly rich and beautiful volcanic land, with the best chefs in the Australian and international dining scene. The Sunshine Coast’s acclaimed produce and producers, sustainable practices, artisan culture, and health and wellness will form key themes of the festival, with local experiences – from food trails to farm tours – also featuring in the program.

DANIEL JARRETT

ONE OF ZAIYU’S DISHES

The full festival program of events and talent line-up will be revealed in March, but a tasty sneak peak reveals Tokyo’s Zaiyu Hasegawa, will join the festival in a special collaboration with Sunshine Coast chef Daniel Jarrett for a unique, five-course dinner. “The menu will be on the hero ingredients; seafood from Walkers Seafood, seasonal-only local fruits and vegetables, as well as poultry and meat. We are covering land and sea, and trying to keep it all hyper-local,” says Daniel. Zaiyu, a Tokyo-born chef, created a culinary buzz with his two Michelin-starred restaurant Jimbocho Den, giving Japanese fine dining a quirky, playful and highly skilful name.

“WHILE OUR BEACHES AND YEAR-ROUND ATTRACTIVE CLIMATE MIGHT BE THE PRIMARY REASONS FOR VISITORS CHOOSING THE SUNSHINE COAST FOR THEIR HOLIDAY, THE FACT THAT WE CAN DELIVER SUCH HIGH-QUALITY FOOD FROM PADDOCK TO PLATE IS BECOMING AN INCREASINGLY SIGNIFICANT ATTRACTION FOR DISCERNING TRAVELLERS.” He says his inspiration in Japanese cuisine and fine dining started at a young age, watching his Geisha mother entertain customers in a traditional high-

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end Japanese restaurant. However, Zaiyu moved away from the traditional Japanese degustation, kaiseki, forming his own style, and his unique interpretation to ‘talk’ to his diners through his cooking, which has evolved into an edible fun-filled mimicry contrary to the high art of kaiseki. Since opening Jimocho Den in 2007, Zaiyu has received two Michelin Stars, and in 2018, was named Best Restaurant in Japan, won second place in Asia’s 50 Best Restaurants and ranked number 14 on the World’s 50 Best Restaurants list. Meanwhile, classically-trained Sunshine Coast chef Daniel Jarrett is also highly acclaimed, having won a host of awards during his 18 years in the kitchen, including one Chef Hat in the 2018 Australian Good Food Guide awards. Daniel says he was only introduced to Asian cooking when he joined The Tamarind in Maleny, but he quickly and intuitively took to it, and he has been

self-taught ever since. Visit Sunshine Coast CEO Simon Latchford has proudly declared the Sunshine Coast as one of Australia’s premier regions for quality produce, with more than 740 restaurants, 400 food tourism experiences, six dining precincts, 13 new craft breweries and some of the best farmers markets in the country. Not to mention we provide much of Queensland’s fish, seafood, fruit, vegetables and poultry exports. “While our beaches and year-round attractive climate might be the primary reasons for visitors choosing the Sunshine Coast for their holiday, the fact that we can deliver such high-quality food from paddock to plate is becoming an increasingly significant attraction for discerning travellers,” he says.

5479 3698 or book via Facebook

For the full festival program and tickets, visit thecuratedplate.com.au Digital Gift Cards Avialable!

PROFILE | LEADING LADY

harvesting – LEADING LADY –

SUPPORT WORDS NICOLE FUGE PHOTOS BLISS PHOTOGRAPHY BY LEAH

With a background in international aid and development, Michele Lipner redirected her purpose to launch OzHarvest Sunshine Coast in August 2014. She and her team of volunteers have since prevented 200,000kg of excess quality food going to landfill, instead redistributing it to feed people in need. in major cities since Ronni Kahn launched White styrofoam boxes laden with the the national service in 2004. freshest produce, capsicums, zucchini, Michele conducted an assessment of mushrooms and broccoli, are piled high in need, opportunity and interest in early the OzHarvest Sunshine Coast warehouse, 2014. Based on the feedback received, she being sorted by dedicated volunteers who launched OzHarvest Sunshine Coast with are focused on feeding the hungry. three volunteers (including herself), three Michele Lipner is the lady at the helm, receiving charities and three food suppliers coordinating the donation, collection and from which they collected about 400kg of distribution of thousands of kilograms of food every month. food every month. Having initially focused on the Prior to moving to Australia in 2004, catchment of Noosa and Coolum, they Michele’s area of expertise was in now cover from Gympie to Caloundra and international aid and development, into the Hinterland, have more than 60 where she largely worked in conflict volunteers, 30 charities, 30 food suppliers zones, providing humanitarian relief and and collect an average of 8500kg of food supporting peacekeeping operations. a month. She then met “Our biggest her husband in “IT’S ABOUT HELPING fresh food suppliers Afghanistan, who FEED PEOPLE IN NEED, BUT are farmers markets. was a member of the We get more than Australian Defence ALSO TRYING TO HELP THE half of our fresh Force, seconded ENVIRONMENT AND I LOVED fruit and vegetables to the United THAT. SO WHEN I MOVED UP from the Noosa Nations mission in Farmers Market and Afghanistan. HERE, I WAS LOOKING AT Fishermans Road Upon the WHAT I COULD DO TO GIVE Market. Sometimes couple moving to we get that food Canberra, Michele BACK TO THE COMMUNITY began working for LOCALLY, BECAUSE MY FOCUS because a lot of those farmers know government and HAD BEEN INTERNATIONAL.” what it’s like to do non government it rough and it’s organisations their way of giving back, which is pretty looking at best practices in civil-military amazing,” says Michele. engagements in disaster responses or “And because Woolworths is a national complex emergencies across the world. partner of OzHarvest, we also collect Then in 2010, Michele and her husband from a number of Woolworths up and sought a seachange and moved to the down the Coast and places like BP (also Sunshine Coast. a national partner), as well as other “I’d heard about OzHarvest when I was supermarkets, bakeries and butchers.” living in Canberra and thought it was a Michele has a strong network of local great concept; it’s about helping feed producers who let her know when they people in need, but also trying to help the have a surplus of produce they’re unable environment and I loved that. So when to sell. On the day before our interview, I moved up here, I was looking at what I she picked up 460kgs of eggs from a could do to give back to the community farmer in Kybong. locally, because my focus had been “We collect on Sundays from the two international,” says Michele. farmers markets, which could be over Michele contacted OzHarvest in Brisbane 800kgs of produce, and it’s brought back in 2014 and learned they were open to here and put into cold storage. Then on expanding the model into regional areas; Monday morning, we’ll have a group of given their focus had predominantly been

volunteers sort all of that food,” she says. Volunteers also collect during the week at regular times from predetermined locations and deliver that food directly to designated groups, including charities, community centres, churches and schools. “Before we started with OzHarvest, some of these organisations didn’t have this good food to give their clients, so they would give them supermarket vouchers. But now, the clients can come in and take a bag of food for themselves or their families; they might be living in cars, living in parks, be one paycheck away from

MICHELE LIPNER

homelessness, or escaping domestic violence, but they at least have some quality food they can provide to their families. Then, the money these charities might have used for food in the past, they can divert to providing other services.” Michele not only sees food as a nourishing source of nutrients, she also considers it to be an enabler, bringing people together and creating a sense of community. Case in point is the Maroochy Neighbourhood Centre, which contacted Michele three years ago, wanting to establish a community dinner for people who feel isolated and marginalised. The only problem was they didn’t have the funds to buy any food. OzHarvest Sunshine Coast initially provided fruit, vegetables and meat for the dinners, which initially attracted about 15 people every Tuesday night. Since then it’s grown to 45. “Six months after we started providing them with the food, Orange Sky Laundry came so people could not only go for a meal but access the mobile laundry, then UnityWater provided a shower, the local Lions Club provided cold storage to store more food, which gave the centre more opportunity to be more diversified in what they provided to the people,” she says. In Australia, we produce enough food to feed 60 million people, but more than four million still rely on food aid every year, a quarter of those people are children. Michele also reveals that one in five children either go to bed at night or to school every day hungry. “Those are not nice statistics, so we do our small part to address that through our food rescue,” she says. OzHarvest also has another purpose; to help people who are struggling to make ends meet, make healthier food choices. They are also emphatically passionate about raising awareness, and changing attitudes and behaviours on how to reduce food waste in your home, community and businesses. “There is so much waste going on – 20 to 40 per cent of the food that is

PHOTO BY NIKKITO

produced on farms never makes it off the farms, because it does not meet cosmetic standards of supermarkets or perceived cosmetic standards of the public,” she says. “Food is the third largest emitter of methane gas and we’re putting food in landfill and we don’t need to be. Buy what you need, eat what you buy and support local producers; it might be a little bit more expensive, but it hasn’t gone through a week of transport, a week of refrigeration and whatever else they’ve done to it, and it will last longer.” With over five million tonnes of good food ending up in landfill every year – half of this food waste occurring in the home, costing the average family $3800 worth of groceries every year – isn’t it time we put a stop to it? After all, did you know it takes 25 years for a head of lettuce to decompose in landfill?! To volunteer with OzHarvest, or find out more, visit ozharvest.org/sunshine-coast. You can also find Michele and her team at either the Noosa Farmers Market or the Fishermans Road Market every Sunday.

V.I.Pease WORDS HAYLEY WRIGHT PHOTOS CONTRIBUTED

With over 30 million books sold worldwide, internationally-renowned authors Allan and Barbara Pease turn the page on their new book and share what it’s like to open their home for VIP weekends - helping their varied guests discover new and better lives.

A resort-style home sprawling across 65 acres, under a rainforest canopy, complete with pristine lakes and uninterrupted views of the Sunshine Coast – this peaceful haven is where you’ll find Allan and Barbara Pease and their two youngest children. Moving from the hustle and bustle of Sydney and building their Buderim home 20 years ago, the pair have been unstoppable – and unflappable – in rising above financial and health challenges to create an international publishing, public speaking and niche self-help empire. They are today a world-renowned power couple, yet they remain humble, joyful and true to their work of unlocking the potential in the lives of everyday Australians. Allan is a successful body language expert, and his wife, Barbara, is a number one bestselling author. Together they have 18 bestselling books, 11 of those reaching the coveted number one. But while their books sell strongly in more than 100 countries, the couple has also captured hearts and developed an overwhelming personal following with their humorous and witty seminars on body language and relationships. This year, Pease International is continuing its growth by holding seminars in India, Russia and Japan, and has a few more books in the pipeline. Due to demand, they’re also ramping up their VIP weekends here on the Sunshine Coast, guiding attendees by sharing their valuable and unique expertise, one-on-one. “We don’t have to live here in Australia; we could live anywhere in the world, but Buderim is the healthiest place to be,” says Barbara. And, it turns out, it’s also the ultimate place for people to discover what they want from life and how to make it happen, which is what the Pease’s VIP weekends are all about. “This is a learning environment,” says Barbara. “There’s no smog, there’s no cars, there’s no distractions; there’s animals and kangaroos. Our VIP Weekends are purposefully relaxed so that people feel like they can open up and talk about their struggles.”

The couple first opened their home to the public for VIP weekends two years ago. Since then, the demand has grown greater than ever, proving that more personal development workshops were needed. They are now hosting workshops under the titles: The Answer, Hot Button Selling and Powerful Relationships. The Answer is based on the Pease’s new book, which helps to change attitudes and lives. “The Answer helps people start the rest of their lives on the track they really need to be on,” says Allan. Allan and

ALLAN AND BARBARA PEASE

PROFILEMAG.COM.AU 13 was created in response to that need. They now include personalised workshops within each VIP Weekend. “The other thing we are finding interesting is that we have a lot of young people who are very successful – including pilots, nurses, doctors – who belong to a new generation where everybody texts,” Barbara explains. “They say, ‘I’m really great at texting, but face to face what do I do?’ We teach them how to use use body language to connect and make great impressions.” Through this, the Peases also developed their third weekend, Powerful Relationships, which, as the name suggests, focuses on how to manage the opposite sex in work and life. Watching the pair interact, it’s evident their passion hasn’t faded after working together as a married couple, business partners and lovers, for 30 years. I could not help but wonder how they manage to do it?

“EVERYTHING AND ANYTHING IS POSSIBLE, BECAUSE WE DO A LOT OF IMPOSSIBLE THINGS, PLUS THE ODD MIRACLE.” Barbara are open and transparent, sharing their experiences in an intimate, private group of up to 30 people. They ask, ‘What do you want to be when you grow up?’ a simple phrase that still stumps people in their 20s, 40s and even their 60s. Allan says those who attend their exclusive weekends come from all walks of life. “They are looking for something,” he explains. “They are standing at a crossroads and saying, ‘Where the hell do I go now?’” The sessions help answer those dilemmas. They are based on scientific research, teaching people about the brain’s ability to drive success, and to decide what they want in life and how to achieve it. “On the first day, if they think they know what they want, we teach them how to ‘crystallise’ it so they are driven forward,” says Allan.

“WE BOTH CAME FROM HOUSING COMMISSION, SO WE DIDN’T GROW UP WITH A SILVER SPOON.” “If they don’t know, we ask what is the one thing they love and would do for free? If you can identify that, and turn it into a career, then you will never work again. “Many of my clients say, ‘I just like talking’, well, so does Oprah Winfrey, and she’s worth $6 billion dollars, and she just talks, talks and talks.” Barbara also noticed during the weekends that many participants lacked body language skills. So, Hot Button Selling

“Personal communication is huge for us, and having clearly defined roles in business is key,” says Barbara. “We share this with our VIPs in an open, non-judgemental environment.” It’s through this transparency that people who come to their seminars, read their books and have their questions answered on VIP weekends, feel a comfortable connection to the Peases. Their determination and resilience is clear and polished, a direct result of ‘having it all’ but then losing it. After a series of financial challenges, with Barbara aged 34 and Allan, 45, the pair were broke but they didn’t give up. “We both came from housing commission, so we didn’t grow up with a silver spoon, we know what it’s like to be raised in an environment of scarcity,” explains Allan. “We have lost everything in circumstances which were almost impossible to recover from. But we started with nothing, so going back to nothing wasn’t a new experience. We got to a point where all we had was each other.” Sitting comfortably together today, Allan and Barbara say they owe their success to perseverance and setting goals; skills that they’ve honed over time and now teach to others. On the road back to success they focused their attention on their business, pouring time and energy into their bestselling books, and adapting during a time when delivering keynote seminars was diversifying. Sharing their life experiences, they are helping to shape others and are

dramatically changing lives for the better. As VIP Weekend attendees Julie and Laurens Konings said, “We came away from the weekend with a decision in our head to move to France – where our heart is. We had to sell items to get our first $1000 to put into our multi-million dollar account. We really don’t know how this is going to happen, but it will!” they wrote to Allan and Barbara. “Months later we received photos from France,” says Barbara. “They did it!” According to the Peases, that’s because, “If you can think of it, you can do it, because if you couldn’t do it, you wouldn’t be able to think of it,” laughs Allan. “Everything and anything is possible, because we do a lot of impossible things, plus the odd miracle.” While the formula for success is different for everyone, Allan and Barbara continue to climb to the top of the world, and they’re helping boost the lives of others along the way.

PEASE INTERNATIONAL PHONE: 5445 5600 PEASEINTERNATIONAL.COM

VIP EXCLUSIVE EVENTS The Answer 16 and 17 March 2019 9 and 10 November 2019 Hot Button Selling 24 and 25 August 2019 Powerful Relationships Register to join the waitlist for 2019 peaseinternational.com

PROFILE | FEATURE

liquid WORDS NICOLE FUGE PHOTOS BLISS PHOTOGRAPHY BY LEAH

Drizzling lemon myrtle-infused honey onto my morning cereal feels blasphemous; I should instead be ceremoniously eating it directly from the spoon. It’s no secret the Sunshine Coast is home to a high calibre of producers, and meeting Leisa Sams, the woman behind Australia’s best new product, it’s evident she’s the Queen Bee. LEISA SAMS

Little worker bees ‘ladder’ up each other to reach their watering hole at the top of the hive, the cohesion in which they carry out even the simplest of tasks, it’s no surprise they’re the world’s most invaluable species. I soon find out there are hundreds of species of bees, with the Italian subspecies of Apis mellifera (European honey bee) being the most common used to harvest table honey here in Australia, even though we have our own native bees. As Leisa Sams of Hum Honey explains, it’s because colonising Australian native bees aren’t as productive as their European counterparts, which have evolved to endure long periods of snowfall and therefore store more resources and they have a larger flight zone. For example, the European honey bee travels three to five kilometres from their hive to forage and produces more than 100 kilograms of honey a year, compared to the Australian native, which travels about

500m from its hive and produces one kilo of honey annually. Leisa was about six when her dad became a hobby beekeeper, and she has sweet memories of collecting honeycomb (which also involved the occasional bee sting), but it was her involvement in a Land for Wildlife project at Peachester six years ago which saw her reintroduced to the hive. “We took our stock off the waterway and revegetated the land and for the first time it reconnected a natural waterway through to the Stanley River,” she says. “Our legacy will be that it’s the first time in 100 years that whole corridor has been connected. “We see loads of wildlife and that’s why we started beekeeping, because we were thinking about what types of trees to plant when a council officer gave us a list and suggested we think about pollination and then I thought about getting a beehive.” Leisa now has 160 full depth hives and is in the process of splitting them to create nucleus hives and increase the number to 300 by the end of the season in March. With their main site at Peachester and 12 other locations, all are set up on broad acreage, where there is biodiversity in the flora. “The colony can self-raise a queen, as long as they have newly laid eggs and a good group of nurse bees to raise those eggs. From day one to day three, the eggs hatch and the colony decides how much royal jelly they feed that larvae and if it’s pure royal jelly they feed them, they develop that into a queen cell, so at any one point they can raise either a drone (male) or a worker bee (female),” she says. “That’s how you can start a hive, as long as you have a small subset of bees and the right frame that has a lot of eggs and larvae at different stages, they raise a queen themselves.” Because the queen emits pheromones to help the colony communicate, they

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recognise when they’re queenless and work on raising another. But it’s not just beekeepers who split hives, it’s also a natural part of their evolution. “There are many reasons – it could they go out and forage on the flowers, be weather, space within the hive, or they’re drawing up the nectar and that resources; where there’s an abundance of mixes with their enzymes and they then pollen and nectar available. The hive will transfer it at the hive, usually to another raise swarm cells and a scout bee finds bee, and those enzymes work with the a new location and the queen will slim nectar glucose and fructose molecules – down so she can fly. She’ll take part of the and every flower is different, therefore the existing colony and the rest of the colony flavours are really different,” she says. will have a queen cell and lots of eggs that “The bees put that nectar into a honey the original queen has left, so the colony cell in the frame and dehydrate it (nectar keeps splitting and continuing on,” she says. is over 80 per cent water content) by With disease, interference from fanning it and using the warmth of the beekeepers and foraging on insecticide hive to bring it to under 20 per cent. Those being the three main reasons colonies enzymes are unique, that’s why honey is die, Leisa says they choose to keep their such a unique compound, it’s not another hives stationary (compared to migratory plant syrup. beekeepers who move their hives to chase “It ripens and the bees will cap it with the honey flows), and make sure they’re wax and then we have infinite shelf life not near sprayed crops. with cold extracted honey and honeycomb. “For organic There have been articles certification you have where they’re finding “OUR LEGACY WILL BE viable honey in the to prove that the bees aren’t within 5km of any Egyptian tombs.” THAT IT’S THE FIRST type of contaminate, While the cold TIME IN 100 YEARS THAT extracted pure raw which is pretty tough to WHOLE CORRIDOR do. We’re not certified honey is delicious in organic, but we follow HAS BEEN CONNECTED.” its own right, Leisa has every other element of experimented with cold the organic standards in infusion, collaborating Australia for beekeeping, such as not using with other local producers, and the end any chemicals on the hive. We don’t paint result is award-winning. inside our hives and do a blend of natural At Fine Foods in Melbourne, Hum Honey beekeeping as well, it’s all about keeping beat 400 other products to win Best New the bees in real wood and free of diseases, Australian Made product for her range of which can become a biosecurity hazard,” five new flavours – chilli, finger lime, black she says. garlic, turmeric and rose petal. Having worked in veterinary science A week later Hum Honey won champion for 12 years, and her husband studying regional food (other) product at the agriculture, they both have heart in that Sydney Royal Fine Food Show for the lemon space and are focused on the biology of myrtle cold fusion which also won gold in beekeeping and farming – the physical the regional food class, Australian lavender production of a commercial product only and cinnamon quill each won silver and the organic Australian ginger won bronze. consumes 10 per cent of Leisa’s time. With plans to open the farm to the As Leisa doesn’t heat the honey or microfilter it, she just takes out the wax, she public so you too can experience life as a beekeeper (complete with the suit of says the end result is a celebration of the course), and collaborations already in place tastes of the season, including eucalyptus, to introduce even more delicious flavours paperbark and melaleuca forest. to her range, Leisa sure is going to be one “Bees have two stomachs, one for their own resources and a honey stomach. When busy bee.

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THE

magic OF

MUSHROOMS WORDS NICOLE FUGE PHOTOS KATIE TAKES A PICTURE

If you’re tucking into a mushroom breakfast this morning, while sipping a cup of coffee, chances are you have never thought about the correlation between the two. But in one of the latest initiatives to combat the war on waste, Simon Jones is using spent coffee grounds to produce oyster mushrooms, all grown out of shipping containers on an urban block in Noosa.

Each cluster of oyster mushrooms is deliciously perfect, reminiscent of pink and white coral, which is, interestingly, a substrate for reproduction and source of nutrients for oysters, after which this variety of mushrooms is named. While my palate is unable to differentiate mushrooms grown on coffee grounds, like these ones are, and those grown using the more conventional commercial method, local chefs say they can taste a difference and conjure up mouth-watering dishes specifically to hero the ingredient. Simon Jones from Noosa Earth says coffee grounds are used for two reasons, to reuse what would otherwise be a waste

product going to landfill, and to adds nitrogen to the growing process, which the mushrooms love. “A lot of hobby growers use coffee as a substrate, but commercial growers usually don’t because it poses a lot of problems with contamination and a lot of mould – mould loves coffee, and the conditions that the mushrooms grow in, mould loves, so we need to be strict with how we handle the coffee and where we get it from,” he says. Each week, Noosa Earth collects more than 200 litres of spent coffee grounds from various cafes in the area, which is far more than they need and sees 90 per cent turned into compost, processed at Earthborn in Chevallum. “Once people cottoned onto what we were doing, a lot of the places we deliver the mushrooms to asked if we wanted their coffee grounds. We had more than what we needed and thought of how else we can use it, and because we are focused on creating as little waste as we can and reusing and value-adding with what we have, we decided to turn it into compost,” says Simon. The 10 per cent used for the mushrooms comes from First Batch in Noosa, who use a compostable knock tube collected by Simon every day. Given the grounds are pasteurised in the coffee-making process,

SIMON JONES

when the hot water runs through it, Simon then has a 24-hour window before the coffee is unusable. The setup for growing the mushrooms is incredible, with shipping containers used for different stages. This allows Simon and his team to operate from an urban block within an industrial estate in Noosaville, while creating another purpose for the shipping containers, carrying the ethos right through the business. Simon takes me through each stage of the growing process, starting with soaking barley straw in water and hydrated lime, which pasteurises the straw and kills the mould spores, while retaining the nutrients. “Pasteurising it is one step down from sterilising it, if we sterilise it we lose all of the nutrients in it that the mushrooms want to grow on,” says Simon. The straw is soaked for eight hours and drained overnight, ready to be used the next day. Because of the drought, which has made straw harder to obtain because it’s all going to feed, Simon says they’ve been testing the yield of sugar cane mulch as an alternative.

“I LOVE MUSHROOMS, THEY’RE A BIG PART OF A WELL BALANCED DIET.”

In the bagging room, a trough is then filled with the soaked straw, sprinkled with mushroom spores and coffee grounds, mixed, and bagged. At the moment, they’re using strong plastic bags, which Simon says is the only part of the process he’s unhappy with, and is working on a compostable bag solution – the only setback is mushrooms eat the compostable bags. “Mushrooms are great at getting rid of waste, that’s what they thrive on,” he says. Then it’s onto the two main growing rooms, one is an incubation room where there is no ventilation and the Co2 is quite high. The room is also kept at a constant 20ºC and there is no light, providing the perfect environment for mushrooms. “Slowly, the mushroom mycelium starts to grow and colonises a whole bag. Mycelium is the root, it’s what grows underground in forests and is a big network. Once the bag has been colonised, it does what we call pin, where the mushroom comes through the holes. It takes between 14 and 20 days for that process to happen, it’s quite quick,” says Simon. “Then in the fruiting room, the conditions become vital because once they reach that stage they start looking for light. You can imagine they’re underneath the forest floor and they want to pop up and look for light, so in this room we have the light on all the time, unless we’re trying to slow their growth down. And we have a big evaporative aircon system, which keeps the humidity nice and high – we don’t like the humidity to get below 95 per cent.” Within three to four days, the mushrooms will be fully formed and are harvested. The bag is then left in the fruiting room for another 10 to 14 days where it produces a second flush. The spent bags, containing barley straw, coffee and mushroom mycelium are then turned into compost. At Noosa Earth, they produce between 80kgs and 100kgs of mushrooms a week, specifically pink, tan and grey-

coloured oyster mushrooms and they are experimenting with a lion’s mane variety, which is well known for its medicinal benefits in cognitive function, and it has a subtle lobster flavour. “I love mushrooms, they’re a big part of a well balanced diet – I’ve probably eaten a lot more than I used to,” Simon says with a laugh. Simon joined Noosa Earth owners, Michael and Rachel Baulch, two years ago, attracted to their local, healthy and sustainable ethos. Having worked front of house and owning a string of restaurants in New South Wales for many years, he moved to the Sunshine Coast seeking a change. “I was at a point where I felt I’d achieved everything I wanted to in hospitality, and I’d always had an interest in growing, horticulture and food especially and came across an ad for a mushroom farmer,” he says. While the idea of growing mushrooms on coffee grounds has caused an interesting stir among foodies, Simon says the reason they use coffee grounds is purely because of the sustainable aspect, and it’s something he’s found to be of utmost importance to local chefs. “There’s a big interest in ethical production of food and it’s great to see that chefs are leading the charge in a lot of ways; whether it be mushrooms or the treatment of the meats they’re using or sustainable fish, all those sorts of things, it’s great that it’s the chefs dictating that, rather than the customers, and then educating the customers,” he says. “We fit nicely into that category, which is great that that’s how the world is starting to look at things, albeit a little bit too late, but better late than never.”

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PROFILE | FEATURE

growing

ORGANICALLY WORDS NICOLE FUGE PHOTOS BLISS PHOTOGRAPHY BY LEAH

When Sally Hookey suggested she and partner Peter Heineger turn the sod on a feijoa farm on the Sunshine Coast, Peter hadn’t even tasted the fruit. Now, the first certified organic feijoa growers in Australia are staunch members of the local farming community, dedicated to seeing it thrive. In March, Sally Hookey and Peter Heineger open the gates to their Belli Park farm for the feijoa family reunion, as they like to call it, where they will sell hundreds of kilograms of fresh fruit over a weekend thanks to a bumper season. Feijoas are a species of flowering plant in the myrtle family, Myrtaceae, and are native to the highlands of southern Brazil, Colombia, Uruguay, and northern Argentina. They are also commonly grown and eaten in New Zealand, however remain relatively unknown here on the Sunshine Coast. I still remember my first taste. It was on top of a granola breakfast in Christchurch and the white flesh coupled with the green skin had me thinking it was a slice of green apple, even the texture was somewhat similar. But as I bit into it, the sweet and floral taste had me stumped and I had to ask the waiter what it was – then I was hooked. “Peter had never even tasted them,” Sally says with a laugh, telling me about how the idea came about for Hinterland Feijoas. “I had to take him to New Zealand in feijoa season and luckily he liked them.” Both hailing from farming backgrounds; Sally grew up on a sheep property near Canberra and Peter’s family had a broadacre farm at Kingaroy where they grew peanuts and corn; the couple purchased 4.5 hectares at Belli Park in 2006 and began conjuring up ideas. “I had the animal background and he had the broadacre background, but neither of us knew horticulture, so we had to learn that,” says Sally. “We did a lot of research on different things we could grow and I grew up with feijoas on my family farm, so I suggested

feijoas because no one was growing them. We only have a little bit of land, so we wanted something where we could create our own niche because we didn’t have enough land to go into the bigger markets.” Sally and Peter had to import feijoa trees and clear quarantine before they could start, and in 2007, planted their first 100 trees. “It took three or four years to get enough trees and there was no research on varieties, we had to mix varieties and see what worked, so it was quite a challenge,” says Sally. “The first trees we planted weren’t great stock and we lost half of the first 100 and we thought, ‘This is not a good business’. So I studied biological farming to get around that and we started working on our soil, which is like sand, there aren’t many minerals in the soil, so we had to change our soil structure and really work on it.” Now, they have 800 trees in their orchard and anticipate to produce 10 tonne of fruit in March.

It’s quite a process to reach this point, after the trees flower in November and are pollinated by the birds and bees, Sally and Peter net the trees in December to ward off fruit flies and bats (because they’re organic and unable to use sprays) and by mid-February will have fruit. While feijoa season is from mid-February to the beginning of May, all of the varieties are in season in March, which is where their focus goes when it comes to providing bags of the sought-after fruit to their feijoa family. “Because we let them tree-ripen and feijoas drop when they’re ripe, we pick them up off the ground. That’s why we opened the farm gate, because the day they’re picked they’re going out the door, there’s nothing over a week. You don’t see them in the shops very often because they’re hard skinned when they’re ripe and people think they’re not ripe, but they are. “Every morning you’ve got to pick because it can’t go through the heat of the day and

PROFILEMAG.COM.AU 19 that’s the disadvantage of the heat. We get under $15 a kilo and they’re the messages fruit first here in Australia, we’re first to we need to keep getting out because no market because we’re as far north as we one wants to pay these prices – if the price can grow them and even along the Coast was at a different point the farmer would you can’t grow them because we get a frost be okay, so it needs to be consumer and here, so it’s quite a lot cooler than the Coast. policy driven.” We’re right on the border of the climate Passionate about educating the being okay, which could be a problem in the public and collaborating with other local future, but we’ll see how we go.” producers, over the years Hinterland Because of the Feijoas has had a favourable rain in strong presence “BECAUSE WE LET THEM 2017, Sally says this at various events season should be including Noosa Food TREE-RIPEN AND FEIJOAS the best they’ve and Wine Festival and DROP WHEN THEY’RE RIPE, Slow Food Noosa. ever had. A welcome WE PICK THEM UP OFF THE result compared to But throughout many other farmers GROUND. THAT’S WHY WE the year, the farm experiencing drought. is always open and OPENED THE FARM GATE, “With droughts welcome to visitors and things, we can’t BECAUSE THE DAY THEY’RE who want to pay a visit be farming in those to Myrtle, the vintage PICKED THEY’RE GOING areas, we just have to caravan, where sweet OUT THE DOOR, THERE’S rescue those farmers and savoury delights and give them a viable NOTHING OVER A WEEK.” are made daily. source of income so “Even if we lost the they don’t have to keep crop we’d still have an farming in those areas, they’re not viable income, so that’s been good,” says Sally, areas,” says Sally. who shows me around the onsite shop “It’s only going to get worse because selling feijoa jams, chutneys, balsamic climate change is happening. I really feel vinegar and ice cream. for them because it’s their roots and their Sally has also cemented her place among country and they don’t want to move and other local producers, a familiar face I get that, they just need a base income at networking and information events, so they can stay there and look after their supporting the local foodie community. land without having to try and make an “When we started there was no help and income out of it. if we weren’t so determined, we wouldn’t “They commit suicide rather than have succeeded, we had to find answers choosing to stop farming and that’s where and try different things, but now there are it’s an absolute crisis. It’s been happening these networks that have training sessions for generations.” on everything from food labeling to social While drought conditions are media. Farmers traditionally have very unavoidable, Sally says there is another little marketing skills, so there’s also help contributing factor to the farming crisis. with marketing and there might even be “For me, the answer is the price; for the farming courses,” she says. consumer, the price has to change. Cheap With feijoa season right around the food is not viable and that’s the bottom corner, my mind is already dancing with line and we keep having these crises, the the delicious recipes I can create, see you pig industry is in crisis now, you cannot at the feijoa family reunion. grow meat for $3.50 a kilo, but consumers For 24/7 crisis or suicide prevention don’t know this. support, please call Lifeline on 131 114 “That is another reason why we opened or visit lifeline.org.au/gethelp the farm gate, so people can come here and I tell them the struggles, because even on our small farm, it’s hard work. “You can’t grow vegetables for under $5 SALLY a kilo, fruit for under $10 a kilo and meat for HOOKEY

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PROFILE | COVER STORY

BREW THE

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PROFILEMAG.COM.AU 21

WORDS CAITLYN SPANNER PHOTOS DUKE AND GYPSY

Having grown up in an Italian family in Melbourne, Simon Michelangeli knows and appreciates good food. He still has vivid memories of the aromas of a traditional home-cooked meal, shared with loved ones, over a rowdy family dinner.

hat passion for sharing good food early twenties that a whole new world of sharing an interest not only in beer, but and good times, combined with flavour opened up,” says Simon. also a passion for Italian food and a strong a love of beer and an interest “At the time, my mates were getting into friendship ensued. The beer that Simon in the burgeoning craft industry, has home-brewing and producing styles of and his mates brewed also went on to win beer that I hadn’t even heard of.” culminated in the launch of Glass House a national title. At the direction of his friends, he joined Brewery, which opened recently here on However, pursuing a profession in beer in, purchasing some basic equipment and the Sunshine Coast. and food was the last thing on Simon’s the raw ingredients he was told he needed. However, like many such ventures, mind at that stage. He was already well “The boys came around early one Simon’s endeavour didn’t come easily. on the way to establishing a career in Saturday morning and we brewed a batch His plans suffered setback upon setback, marketing communications and strategy, of porter,” he says, simply. and while most may have instead given up, and soon headed overseas to take up “A couple of weeks later, when it came to his passion to fulfil his dream, fuelled by a management role for Google at its tasting it, I was blown away. I couldn’t believe those memorable family meal-times, European headquarters in Dublin. that with such a simple setup we made “I was fortunate to travel extensively while never faltered. a beer that closely resembled the craftliving overseas, and that meant I was able In hindsight, though, perhaps in brewed beers we had used as benchmarks.” to learn firsthand about the rich history and a peculiar way, the beer gods were diversity of beer in Europe, as well actually smiling on Simon and the as the emerging craft industry in the brewery project – as the delays and “WE HAVE A RANGE THAT APPEALS US,” he explains. setbacks finally led to the formation TO PEOPLE THAT ARE SERIOUSLY INTO “I also spent a fair bit of time in of a highly talented and supportive team that together have built an Italy, reconnecting with my roots THEIR HOPS AND MALT AND DESCRIBE and getting even more inspired by amazing business. THEMSELVES AS PASSIONATE CRAFT the food.” Those memorable, early-life DRINKERS, BUT AT THE SAME TIME WE experiences pulled Simon away from Eager for a career change, Simon later returned to Melbourne, where a successful corporate career – one HAVE A NUMBER OF BEERS THAT ARE that took him around the world to he launched an Italian food concept MORE APPROACHABLE AND FAMILIAR.” called Fugazza and, subsequently, a work for companies like Google wholesale soup business as well. – and instead step into the risky-butrewarding world of hospitality. That first batch of beer didn’t last long, “I had some considerable success, but also a lot of learnings. It proved to be an Food, and the good times it brings, was but one of Simon’s friends had the foresight an ingrained passion. to save a couple of bottles and enter them invaluable experience that provided the “My grandfather was an amazing cook into a home brew competition. This proved knowledge I needed to build something and my grandmother said that they showed to be another milestone on the journey that bigger and better.” their love for us with food. Now, when would become Glass House Brewery. A move to the Sunshine Coast then beckoned for family reasons. I reflect on this, I think it was the seeds “The competition was looking for “I spent almost two years commuting planted then that led me where I am now.” volunteer judges and I thought this would between the Coast and Melbourne for Simon’s journey from corporate be a good opportunity to learn more, so I work and, along the way, I was approached executive to brewery founder was helped went along to see what it was all about,” along with his discovery of his ‘other’ says Simon. about an opportunity to build a brewpub in the Kunara Precinct in Forest Glen.” passion – unique niche beers. He was paired with Paul Sanders, the “I enjoyed mainstream beer, but it wasn’t senior judge and an already-accomplished With Italian food and craft beer in mind, until I was introduced to Belgian beer in my brewer. The duo hit it off straight away, Paul Sanders was the first person Simon

PROFILE | COVER STORY RIGHT: DANIELLE WEARS WITCHERY V NECK MIDI DRESS $149.95, FROM WITCHERY AND HER OWN ACCESSORIES. SIMON WEARS RESERVE LINEN SHIRT $69.95 AND TOMMY HILFIGER BROOKLYN SHORTS $120, BOTH FROM MYER

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contacted; Paul also had an extensive background in Italian food, with his family having owned a number of restaurants, so together they created some detailed plans to assess the viability of the brewery concept. “At the time, there was only one brewery on the Sunshine Coast, and we knew that craft beer was exploding in popularity in other parts of the country, so we could see the potential immediately,” says Simon. “We also felt that there was a gap in the local market for simple, affordable and great quality Italian food, so this also formed part of our strategy from day one.” However, getting the project off the ground proved to be far more of a challenge than either of them could have anticipated. And, ultimately, it came down to money. “Paul and I invested everything we could to get started; however, we needed to raise significant additional capital to get a project of this size completed,” explains Simon. “We initially had what appeared to be a lot of interest, but found that, while many people liked the idea of owning part of a brewery, their understanding of the business was limited and their expectations were often unrealistic.” A long and very frustrating period ensued, where investors and potential business partners initially seemed like the right fit, only for Simon and Paul to find out months later that they were not that serious about the venture in the first place or didn’t actually have the means. “We had one person who formally committed to be a major investor, and who continued to make promises for almost 18 months, before suddenly disappearing without a trace.” Simon and Paul had the base build of the brewery completed, a 200seat restaurant shell, all the Sunshine Coast Council approvals in place and a clear strategy for the business, but not the financial means to get the

project over the line. It required ongoing mental tenacity – along with some timely human support – to ensure the dream stayed alive. At one of the investor beer tastings, Simon met Danielle Roberts, who had started working as a naturopath in the building beside the brewery. The two ‘hit it off’ straight away. “Danielle is coeliac, and she became quite excited when we started discussing a new enzyme that we were planning to use to break down the gluten in our beer so that it could be enjoyed by almost anyone, including those very sensitive to gluten. Then and there she became our number one supporter.” But after almost two years together, the brewery still seemed like it may never move forward. “Danielle remained committed to me and committed to helping the project succeed,” says Simon. “She was working three jobs just so we could make ends meet. “Without her, there is no way that we would have been able to keep going. She is the unsung hero in all this.” Then, in early 2018, Simon was introduced to Johannes Nijdam, who had a background in construction and had himself long-yearned to be a part of a brewery business. “Johannes’ grandfather built a brewery in Papua New Guinea and his family has beer ‘in their blood’. As soon as we met, I knew that we had found someone who was genuine, passionate and brought skills to the table that the project sorely needed.” Johannes committed to doing whatever he could to make the project happen, which included providing some funding, generating additional investment through his contacts in the construction industry, and helping oversee the completion of the building work, to ensure it was delivered quickly and on budget. “He did everything he promised, and more,” says Simon. At the same time as Johannes was formalising his commitment, Simon reached out to former school friend David Sloan, who had valuable experience in

sales, marketing and operations at Bulla Dairy Foods. “I knew Dave had extensive commercial experience and would be a great asset to the project,” says Simon. “And with things finally coming together, the timing seemed perfect. As soon as I mentioned it to him, I could see that Dave was keen to get involved.” Then, on the day they were installing the brewhouse equipment, Simon received two calls out of the blue about a great brewer who was returning home to the Coast. Curious, he investigated further and soon discovered this was Brendan Chan, who had been brewing for almost 15 years at a number of prominent breweries in Brisbane. “Paul and I had discussed bringing on a brewer with significant experience to round out the team. We called Brendan, and hired him on the spot.” The arrival of the new team members was a godsend, with Simon confident that they finally had the means and the skills to launch a business of this size and complexity. The final step was establishing a kitchen team that could deliver the vision that Simon and Paul had for the menu and pay tribute to their respected and much-loved heritage. “The Italian network on the Sunshine Coast is relatively tight-knit, and after only a couple of calls we quickly found two highly experienced chefs who shared our passion and could see the opportunity for what we were planning,” says Simon. After all those frustrating years in development, the Glass House Brewery launched in early December 2018, and has already developed a reputation as a standout establishment for the Sunshine Coast. “We’ve had rave reviews about our food; and the pizza in particular has had incredible feedback. Our kitchen team brings a depth of expertise to the Coast. And I think it shows in our food. When people taste it for the first time, they seem to understand straight away, and in a short space of time many people have become genuine advocates for what we are doing, says Simon. “The food is a fundamental part of the experience we are creating, and helps us build a broader and more diverse community around what we do. Whether that be dropping by in the morning for coffee and a freshly baked pastry, a gelato after school or the whole family coming in for dinner. “We are a destination venue, and we want people to come and enjoy what we have created.” As its name suggests, the real hero of Glass House Brewery is the beer. “Ultimately producing great beer for the local market is at the heart of who we are and why we are here. “We’ve been really happy with the quality and consistency of the beer we’ve been making from day one, which is testament to the combined experience of Paul and Brendan.” The brewery has at least six of its own beers on tap at any time, each offering something different.

“We have a range that appeals to people that are seriously into their hops and malt and describe themselves as passionate craft drinkers,” explains Simon. “But at the same time we have a number of beers that are more approachable and familiar. As such, we have also had a great response from people who don’t necessarily consider themselves as craft beer drinkers, or even that interested in beer at all. “The response to our Pale Ale has been really encouraging. We’ve consciously made a beer that is low in bitterness, but has lots of great floral aromas that keep you going back for more. “Our black lager is a bit more unusual. Dark beers tend to be ales and can often be quite heavy and intimidating. Our pilsner style black lager still has lots of those beautiful toasty, roasted notes, but is much cleaner, crisper and more refreshing. We developed that beer specifically with the Sunshine Coast climate in mind.” The result has been a rapidly emerging community of enthusiastic supporters who are throwing their support behind fresh, locally made beer. “The concept we had when we started this project four years ago has essentially remained unchanged and is what you now see today – a production brewery that can supply beer to our own taps as well as the wholesale market on the Sunshine Coast and beyond, a sizeable venue that is a showcase for the beer and the brand, and is also a fantastic place for great food and great drinks.”

“WITHOUT HER, THERE IS NO WAY THAT WE WOULD HAVE BEEN ABLE TO KEEP GOING. SHE IS THE UNSUNG HERO IN ALL THIS.”

DANIELLE WEARS HER OWN DRESS AND ACCESSORIES. SIMON WEARS HIS OWN SHIRT AND TOMMY HILFIGER BROOKLYN SHORTS $120, FROM MYER

PAUL SANDERS PHOTO BY CHLOE HORDER

“What is most satisfying for us at this stage is the strength of team we now have in place that will be key to driving our success. This was the missing ingredient during the project’s long gestation period.” Delicious pizzas, inspired by those traditional family mealtimes, combined with the flavours of unique craft beers, have certainly created an extraordinary venue on the Sunshine Coast. It’s a credit to Simon, Paul and the team, and their inspirational tenacity and perseverance, that they’ve managed to deliver their ambitious dream. Now, let’s all indulge in the fruits of that determined journey.

PROFILE | FEATURE

High Tide Catching the sea breeze opposite Mudjimba beach, the cool coastal ambiance is a relaxing place for coffee and breakfast – smashed avo with haloumi, tomato, olives, parsley, dill and dukkha on toasted sourdough. Or grab one of their specialty burgers or fish tacos after a quick swim at the beach. If afternoon drinks is more your style, unwind after work on a Friday with a cold beer and some of their famous fried chicken wings or with live music and a glass of your favourite wine on Saturdays and Sundays.

HIGH TIDE 1/21-23 MUDJIMBA ESPLANADE, MUDJIMBA PHONE: 5450 5554 @HIGH TIDE BAR GRILL & CAFE

Sunshine Coast

TOP 12

favourite places to dine

With a plethora of restaurants across the Sunshine Coast, we put the vote out to our readers to find out what restaurants and cafes you just can’t live without. We reveal, in no special order, the readers’ choice – favourite restaurants for wine-ing, dining and indulging.

Bistro C With an absolute beachfront position overlooking Noosa's Laguna Bay, Bistro C diners enjoy one of the world’s best vistas along the pristine beach to Noosa National park and across the waves to Double Island point. This location, coupled with the award winning food and exemplary service, is what makes Bistro C so popular amongst locals and visitors alike. Friendly service attendants and a passionate kitchen match the casual and relaxed atmosphere from 7:30am until late evening, every day.

BISTRO C ‘ON THE BEACH’ 49 HASTINGS ST, NOOSA HEADS PHONE: 5447 2855 BISTROC.COM.AU @BISTROC

Circa Cooroy Circa is the Novellus Groups new establishment in the Noosa Hinterland township of Cooroy. Set up in a stylishly renovate 1930’s garage, Circa is a wood fired pizzeria, bistro, wood fired bakery and boutique coffee roastery all in one clean modern space. Circa retains the heritage of the old bricks and exposed timber rafters of a building that has been a feature of the Cooroy township for decades. Walk in off the street and through the cafe following the beautiful travertine tiles which take you into the old workshop, an open space full of history. Enjoy a Neapolitan style wood fired pizza or a delicious plate from the a la carte menu. Rest assured, Circa is an experience that will have you already planning your next visit.

CIRCA COOROY 34 MAPLE ST, COOROY PHONE: 5472 0061 NOVELLUSGROUP.COM

PROFILEMAG.COM.AU 25

DownTown Burgers

Sum Yung Guys All good stories start with a long boozy lunch, and what better place to start them than the Sum Yung Guys front bench! Sliding into a seat, the dining room highlights the passion for Asian cuisine and culture. The food is fresh using regional produce and the cocktails are made to compliment. A warm energy fills the room which is reflected on the plate. It’s menu is designed to share, so friends and family are welcome. For those looking to dine at the beach or comfort of their own home, SYG has just started take-away orders. Open from Thursday - Monday 4pm to 8:30pm.

SUM YUNG GUYS SHOP 8, 46 DUKE ST, SUNSHINE BEACH PHONE: 5324 1391 TAKE-AWAY: 5302 4000 SUMYUNGGUYS.COM.AU

DownTown Burgers - Uniquely positioned in the heart of Maroochydore on Ocean Street, DownTown is the ultimate downtown advocate; championing the people, places, sights and sounds that surround it. One of the locals’ favourites is the iconic ‘DT’, an American Cheeseburger made up of fresh lettuce, tomato, aioli, pickles, mustard and tomato sauce. There’s a delicious selection of traditional and modern burgers to try and all are calories well spent. So forget all your worries, head on ‘downtown’ and experience what it’s like to be uncomfortably full.

DOWNTOWN BURGERS 7 OCEAN ST, MAROOCHYDORE PHONE: 5294 6231 DOWNTOWNMAROOCHYDORE.COM

Glass House Brewery It doesn’t get better than fresh beer brewed on site, and the great Italian menu at Glass House Brewery in the Kunara Precinct at Forest Glen. The pizzas are already getting a cult following on the coast and the beer range continues to expand – including the recent addition of an Organic Ale to the lineup. With plenty of vegetarian, vegan and gluten free options (including gluten reduced beer) and a family-friendly beer garden, there really is something for everyone.

GLASS HOUSE BREWERY 8/330 MONS RD, FOREST GLEN PHONE: 5408 8190 GLASSHOUSEBREWERY.COM.AU

Saltwater Fish & Chippery

This popular bakery is cementing itself as an iconic place for locals and tourists, with some driving up to four hours to taste the mouthwatering chunky beef pies. The staff are consistently serving up delicious baked goods, Australia’s first coffee in a donut, delectable caramel infused treats and its widely famous 1kg donut challenge that’s definitely well worth the drive!

If you are looking for an alfresco dining experience, look no further than Saltwater for one of the tastiest places to sample the Coast’s best seafood. You can even enjoy it with a glass of champagne! Saltwater’s Hampton style seafood restaurant – distinct by its blue and white awning is in a prime position on the waterfront of the Mooloolah River as part of the new Wharf redevelopment. It’s the perfect place for a summer night indulging in crispy chips, fresh seafood right off the trawler and even Walker Seafood sashimi tuna.

KENILWORTH COUNTRY BAKERY 8 ELIZABETH ST, KENILWORTH PHONE: 5446 0172 @KENILWORTH COUNTRY BAKERY

SALTWATER PHONE: 5444 1190 THE WHARF MOOLOOLABA @SALTWATER FISH & CHIPPERY

Kenilworth Country Bakery

PROFILE | FEATURE

Rice Boi Overlooking the Mooloolah River, this modern Asian ‘street food’ restaurant is asserting itself as one of the best around. Rice Boi’s casual dining under red lanterns allows family and friends to share affordable dishes – heavily laden with flavour. The restaurant’s food speaks for itself; crispy eggplant chips dripping in sticky black vinegar caramel, duck salad with lychee, lemon grass, fried shallots and coconut, and the traditional bao buns and delicious house made curries. If you are a little early for dinner, head upstairs for afternoon cocktails and watch the musty pink sunset over the river.

RICE BOI PHONE: 5444 1297 THE WHARF MOOLOOLABA @RICEBOIMOOLOOLABA

Fish on Parkyn One of the Coast’s most outstanding seafood restaurants offers a contemporary dining experience with exceptional seafood from ‘dock to table’. With 35 years experience in the industry, Jon and Sue Koning offer pure and simple cuisine brought in off the trawler daily offering seasonal seafood. One of the favourites, Parmesan crumbed oysters, goats curd and pumpkin jam or share with friends the BBQ seafood plate featuring Moreton Bay bugs, Mooloolaba king prawns, salmon, Hervey Bay scallops, orange and shaved radish slaw, fresh chives and crispy fries. Pictured fresh Tasmanian salmon, horseradish potato mash, cucumber and pickled pink ginger salad. Talk about mouth-watering!

FISH ON PARKYN 25 PARKYN PDE, MOOLOOLABA PHONE: 5444 4711 BOOKING@FISHONPARKYN.COM.AU

Drift Bar Overlooking the Pumicestone Passage in Caloundra, Drift Bar is the place to be this summer. Enjoy Botero coffee with your breakfast or share an antipasto platter over a wine or cocktail, or sip on a local craft beer with a pulled pork burger or fish of the day for lunch or dinner. Better yet, try something new from their summer menu and enjoy the atmosphere ramp up with live music from Wednesday to Sundays. The casual venue is a favourite among locals and visitors due to its relaxed dining and waterfront views.

All’ Antica Since opening in 1990, All’ Antica Italian Restaurant continues to deliver the Sunshine Coast traditional Italian recipes. The welcoming, warm and rustic dining atmosphere adds to the provincial cuisines; recipes from the Northern Alps to the rich waters of the Mediterranean that surround Sicily. The home-style fresh dishes have a simplicity about them with each mouthful transporting you to the boot-shaped country itself. Buon appetito!

ALL’ ANTICA 3/115A POINT CARTWRIGHT DR, BUDDINA PHONE: 5444 0988 ALLANTICA.COM.AU

DRIFT BAR 30 THE ESPLANADE, CALOUNDRA PHONE: 5499 7009 DRIFTBAR.COM.AU

$ POSITIVELY GEARED PROPERTY VALUE COST OF LIVING RENT

$ NEGATIVELY GEARED

POSITIV GEAR

$ PROPERTY VALUE COST OF LIVING

PROFILEMAG.COM.AU 35

business & industry

EXPERTS

Head vs Heart It’s wise NOT to get emotional when buying a house. Whether you are a first home buyer or investor, treat the purchase as a financial transaction with future benefits.

BUYING WITH YOUR HEART MAY RESULT IN: • Buyer’s remorse: you may regret buying and it can be too costly to sell • Going beyond your budget: paying more than you can afford • Heartache: you may miss potential problems if you rush in

GET INFORMATION ON AREAS YOU ARE INTERESTED IN: • Median sale prices and recent sales data • Median rental prices, yield and capital growth • The areas’ demographic profile • Future development and infrastructure planning

WHEN YOU FIND A PROPERTY ASK: • How long it has been on the market? • Why the vendors are selling? • When it last changed hands – and for what price? • Ongoing costs; council/water rates, strata levies etc • Environmental issues; flood zones, bush fire zones etc

BUYING WITH YOUR HEAD: • Engage a Mortgage Broker to determine what you can afford, as this will determine the purchase price • Know your ‘must haves’ and know your ‘don’t wants’ with your ‘nice to haves’ as a side dish

Accounting Software – which one is right for me? The days of doing bookwork by spreadsheet or keeping receipts and just handing them in are behind us. Technological advances have provided businesses with a variety of programs that can make your record-keeping and bookkeeping a simple process. You can choose from a variety, including Xero, MYOB, QuickBooks, Reckon and Sage.

SO WHY USE ONLINE ACCOUNTING SOFTWARE PROGRAMMES? 1. Security: it’s a top priority for software companies to store your data safely online 2. Payroll: time effective and creates reports and files that can be uploaded to the bank 3. User-friendly: generally easy to learn and use in day-to-day operations 4. Productivity: efficient and effective processes that lead to higher productivity 5. Access: able to give bookkeepers and accountants access so they can keep the files up to date and accurate 6. Compliance: the ATO is aware of what these programs offer and there is a link between the two, so reporting your obligations (STP, PAYG, BAS) is only a click away It’s important to look at what the software package offers because cheaper deals don’t always mean suitability. It can cost more to convert to a better software down the track, so it’s best to check with you bookkeeper/accountant to make sure the one you choose suits what you require.

Deborah Murphy

Christine Genocchio

AUSSIE DREAM HOME LOANS PHONE: 0439 772 373 AUSSIEDREAMHOMELOANS.COM

IMPERIUM CORPORATE SERVICES PHONE: 0408 788 829 IMPERIUMCS.COM.AU

n o i af sh LILYA, AUTUMN/WINTER â&#x20AC;&#x2DC;19 COLLECTION, GOLDEN

FASHION | THE ST YLE EDIT

BACK

to basics

WORDS CAITLYN SPANNER, FASHION EDITOR PHOTOS CONTRIBUTED

Lisa Chedanne of Sunshine Coast and Bali based fashion label Lilya, is taking her brand back to where it all began and finding herself in the process. It’s difficult to produce anything for a wide demographic, particularly fashion. But Sunshine Coast brand Lilya manages to create clothing that transcends age groups and tastes and is as suitable for a 50-something female dining with friends as it is for a 20-year-old relaxing at the beach. When Lisa Chedanne began Lilya more than 11 years ago, she was living in Bondi, Sydney and working as a wholesaler. She noticed a gap in the market for relaxed clothes that could cater to a wide audience. “I was always working in the fashion industry from shops to wholesale to buying. When I started doing wholesale I was telling designers what the people wanted but I didn’t feel like they were listening to me,” says Lisa. Thus, Lisa took it into her own hands to create a fashion label that would be suitable for a range of age groups and make women feel equally confident and comfortable as they go about their day. “My vision was to create clothes that were accessible and wearable for everybody,” she says.

Almost 12 years on and Lisa is still producing stunning collections for women young and old in relaxed silhouettes, beautiful fabrics and feminine cuts. Lilya is the perfect mix of sophistication and comfort thanks to the ongoing inspiration of music, travel and nature. This isn’t a label that produces party dresses, instead it has a defined aesthetic that is casual, earthy and timeless, much like Lisa herself. “I’m not a fancy person. I love beautiful things and aesthetics, but I’d rather have a nice conversation than talk about something that’s not important,” she says. The move from Bondi was inspired by Lisa’s yearning for a simpler lifestyle. While she loved living in Bondi when she was younger, her family was on the Sunshine Coast and she wanted to buy a house and slow down. The refreshingly candid Lisa admits the older she got, clothes became less important than family and she wanted her life to reflect her relaxed fashion label; it was a perfect case of life imitating art. “I’m a true fashion person, I love clothes, but I don’t think they’re the world’s most important thing. I think family and health is more important.” While Lisa continued to create beautiful, nonchalant clothing from her new relaxed home on the Sunshine Coast, she was also trying to manage a label that had grown

PROFILEMAG.COM.AU 39 to more than 130 stores internationally in a turbulent industry experiencing exponential change. The fashion industry has always been a changing one; trends come and go, designers have their 15 minutes in the spotlight and move on. But, the fashion world has experienced a massive shift in the last several years thanks to the rise of social media, particularly Instagram. Lilya launched three years before Instagram even existed and after the introduction of the social platform, Lisa had to adapt to the industry she once knew and loved. Where models and designers were once the faces of fashion, Instagram Influencers took their place, seasons blurred as the introduction of online retail meant you could sell summer ranges to a northern hemisphere while in the middle of an Australian winter, and even now you can purchase clothes at the click of a button through Instagram.

Of course this change has been exciting and innovative for customers and businessowners alike, but it’s also a massive shift for a label that’s had huge success in the more traditional methods of business. “The first nine years were easy and my experience helped me do it, but in the last two to three years, all aspects of fashion has changed,” says Lisa. She got to the point where she was creating six collections a year to keep up with the market. She admits that the changes have been hard to adapt to even for an openminded businesswoman like herself. “To have a fashion label is one of the hardest financial things you’ll ever do. It’s risky, it requires a lot of money up front, it’s a big commitment and it’s stressful,” she says. Although Lisa loves her work, she found she had to bring things back to basics and rediscover why she started Lilya in the first place. “I actually want to bring it back where I

really nourish myself with this and I enjoy it and it’s a healthy lifestyle because it’s a hard thing to do. You’re constantly working and you’re on a rat race to make the next samples for the next collections and you’re selling and you’re looking at budgets and your costings and you never stop,” she says. “I’m in a process of finding my own feet to be exactly who I am and not trying to be what other people want me to be. So I’m actually in a really big process of assessing who I am and what my brand is as well, which is exciting.” For now, Lisa is taking things as they come and ‘leaving her doors open,’ but she hopes to simplify her life so it’s as uncomplicated as her beautiful clothes. With her new homewares store in Bali called Cove Island Essentials, Lisa says she may even move into the lifestyle realm while building even closer relationships with her favourite boutiques that LILYA is stocked in. For now she’s excited to launch her new Autumn/Winter collection called Golden and continue to move between her two homes, Bali and the Sunshine Coast. LILYA is available in Alterior Motif, Cotton Tree and Noosa, and also ilovelilya.com

“MY VISION WAS TO CREATE CLOTHES THAT WERE ACCESSIBLE AND WEARABLE FOR EVERYBODY.”

FASHION | FEATURE

PROFILEMAG.COM.AU 41

BONJOUR

Ma Belle PHOTOS PIERRE TOUSSAINT IN NEW YORK

Drift through the warmer days with the latest Bec + Bridge Autumn ‘19 collection, ‘Bonjour Ma Belle’. These are the classic and somewhat whimsical styles to take you to the next season, and the next. Infused with pastel floral hues, soft white linen, and slinky silks this new collection is playful and flirtatious, ideal for our continuous summer days.

NATHALIE MINI DRESS, RRP $200, AVAILABLE AT BECANDBRIDGE.COM.AU

FASHION | FEATURE

CAMELLIA DELIGHTS TOP, RRP $200 AND NATURAL ELASTIC PANT, RRP $240, AVAILABLE AT BECANDBRIDGE.COM.AU

PROFILEMAG.COM.AU 43

CAMELLIA DELIGHTS MIDI DRESS, RRP $430, AVAILABLE AT BECANDBRIDGE.COM.AU

FASHION | FEATURE

THE DREAMER MIDI DRESS, RRP $250, AVAILABLE AT BECANDBRIDGE.COM.AU

FASHION | PRODUCTS DAISY SAYS DREAMIN DRESS RRP $149, AVAILABLE AT COCO + BLISS, NOOSAVILLE AND SEA ELEMENTS, COOLUM BEACH

VEJA 3 LOCK SNEAKER RRP $169, AVAILABLE AT THEICONIC.COM.AU

LEO & LIN CHAMPAGNE MS. MOONLIGHT MESH SKIRT RRP $430, AVAILABLE AT LEOANDLIN.COM

INSTINCT WORDS CAITLYN SPANNER, FASHION EDITOR PHOTOS FLAUNTER

Natural is the new neutral. While bright and vibrant colours are definitely on the cards this season, it’s the earthy colours that will really stand the test of time. This is the perfect palette to adopt while living on the Sunshine Coast, especially in the form of light and breezy fabrics like linen. It’s a palette that will always look sophisticated without being too over-the-top, so you can wear it to the office or Saturday drinks with equal confidence. We’ve found some of our favourite pieces in the earthy tones for you to try out this season.

SKAGEN WATCH RRP $249, AVAILABLE AT DAVID JONES

MORRISON LOLITA DRESS RRP $499, AVAILABLE AT MORRISONSHOP.COM

FOSSIL RYDER SATCHEL RRP $419, AVAILABLE AT FOSSIL, CHERMSIDE AND FOSSIL.COM/AU

PROFILEMAG.COM.AU 47

WE ARE KINDRED MATHILDE LINEN MINI DRESS RRP $259, AVAILABLE AT MYER AND WEAREKINDRED.COM.AU

KITX NOBLE SMOCK WAIST DRESS RRP $599, AVAILABLE AT DAVID JONES

WE ARE KINDRED SABINE DETAIL HEM MAXI DRESS RRP $499, AVAILABLE AT MYER AND WEAREKINDRED.COM.AU

MARA & MINE TAMSIN RAFFIA TASSEL MULE RRP $385, AVAILABLE AT MARAANDMINE.COM

LOCAL SUPPLY STUDIO SUNGLASSES RRP $99.95, AVAILABLE AT GENERAL PANTS AND UNIVERSAL STORE, SUNSHINE PLAZA

BONDI BORN SIGNATURE MOSS CHLOE ONE PIECE RRP $240, AVAILABLE AT THE CALILE HOTEL, BRISBANE

BEAUT Y | FEATURE

Tasty

treatments WORDS HAYLEY WRIGHT PHOTOS CONTRIBUTED

We’ve heard the saying, ‘You are what you eat’, but what we put on our body is just as important as what we put in our body. So let me introduce you to some household ingredients that are not only delicious, but nutritious for our skin as well.

Avo-licious Smashed over focaccia or sliced into salad, this month avocados are ripe for the picking. While it might be one of my favourite fruits, the oils in avocados make a wonderful moisturiser. Containing potassium, vitamin B and E, the ingredients help put the moisture back into dry hair and skin. Here are two masks which will leave you feeling hydrated after the summer heat … If you can get past not eating the ingredients first!

HYDRATING HAIR MASK Our Coastal lifestyle from the wind and sea quickly leaves our hair bleached and brittle. I find the natural oils help repair damaged hair while giving it a little extra shine. Try mixing up one avocado with two tablespoons of olive oil and honey.

Gradually rub into damp hair, starting from the ends and making your way up to the roots. Leave the mask in for up to 20 minutes before washing it out thoroughly. There are lots of different combinations out there so mix and match to find the best mask for you.

FRUITY FACE If you thought avocados couldn’t get any better, they contain antioxidants which is said to be the key to long-lasting youth. This fruity face mask has a similar effect on your face as it does with your hair, helping hydrate dry skin. Mash together half an avocado, a tablespoon of plain yogurt and feel free to add in a tablespoon of oats or honey. Apply to your face, using a brush or your fingers, and leave for 15 minutes before washing off with lukewarm water.

PROFILEMAG.COM.AU 49

Dark indulgence

Mediterranean bliss

In my eyes, chocolate is the answer to everything; it is the ultimate indulgence food. But what if I told you it’s just as good on your face as taking your first bite. Cocoa contains organic compounds which also make it rich in antioxidants, leaving your skin feeling nourished and your complexion glowing.

Native to the Mediterranean, olive oil is the ultra-nourishing kitchen staple. It’s rich in colour, smooth in texture and known among women for its beauty benefits. For centuries, the oil has been paired with bread and balsamic vinegar, but what about using it as a make-up remover, hair serum or lip balm?

DARK CHOCOLATE FACE MASK

FANCY FEET

Melt 200g of 70 per cent dark chocolate and add ⅔ cup of milk, a pinch of salt and three tablespoons of raw sugar. Mix it through and leave it to cool before applying to your face and neck. Relax for 15 to 20 minutes before washing off.

COCOA SCRUB For something a little more grainy, mix in a cup of brown sugar, a cup of coconut oil, two tablespoons of cocoa powder and a drop of coconut extract. Pour the scrub into a jar and feel delicious while in the shower.

Queensland has one of the highest rates of skin cancer in the world. Early intervention is the best form of prevention, which is why our doctors at Cotton Tree Medical Centre provide state-of-the-art skin cancer care. In addition, we offer services in all areas of general health and have been committed to providing the very best health care in a family friendly environment.

We are on our feet all day, every day, so look no further than your kitchen for a fancy-free pedicure. This DIY treatment combines a scrub and a soak all in one. By mixing a lemon and two tablespoons of salt, the mixture will help remove any dead skin cells and make them feel fresh once again. Then add three tablespoons of olive oil, a cup of milk and cup of warm water in a bowl and soak them for 10 minutes. When it comes to olive oil, it’s a miracle worker for cracked heels!

BEAUTY BALM The liquid gold can also be used as an everyday lip balm (and it makes for a super cute DIY gift). Combine one tablespoon of beeswax and 1 ½ tablespoons of extra virgin olive oil in a heat-resistant measuring cup. Place the cup into a pot of water, on a low heat setting on the stove. Mix until melted, before pouring the liquid into a lip balm container. Leave to cool before using and your lips will look smacking.

Cnr King St & Memorial Ave, Cotton Tree OPENING HOURS Monday – Friday 8am – 5pm Saturday 8am – 12pm

phone 5443 3768 OR BOOK ONLINE AT

cottontreemedical.com.au

BEAUT Y | PRODUCTS

Beauty goes

VEGAN WORDS HAYLEY WRIGHT PHOTOS CONTRIBUTED

With so many ‘all natural’ beauty products lining our shelves, it’s often hard to work out what’s vegan and what’s not. Here’s a list of our favourite items that aren’t tested on animals and are free from animal byproducts. In other words: committed to Veganism. LIP SMACKING GOOD

FRESH FACE To start or finish the day, it’s nice to have a clean face. You won’t see ‘vegan’ plastered all over their packaging, but Aesop is plant-based and has always been 100% cruelty and animal byproduct free. This non-drying cleanser scented with mandarin rind, will have you feeling fresh.

This vegan lipstick has a creamy formula that helps hydrate and define lips. It’s made with certified organic avocado, jojoba seed oil and the best part is it’s available in 12 different shades to suit any occasion. So you better get ready to pucker up!

AESOP AMAZING FACE CLEANSER, RRP $35, AVAILABLE AT MYER SUNSHINE PLAZA

Or why not try this Australian made range of no-nasties lipstick which has beautiful shades, coloured the natural way using mica and pigments rather than synthetic dyes? Deliciously rich in Vitamin E and B, the Friday on My Mind shade is one of my favourites, offering a little more depth and colour.

This vegan-friendly softening moisturiser is ideal for sensitive skin types. It contains vanilla and dove orchid, mixed with almond milk and cocoa butter and sounds good enough to eat! LUSH CELESTIAL FACE CREAM, RRP $29.95, AVAILABLE AT WESTFIELD CHERMSIDE

INKA ORGANIC LIPSTICK PINK POPPY, RRP $39, AVAILABLE AT MYER

IT’S ALL ABOUT THAT BASE Feather light, cruelty-free, loose mineral powder foundation delivers a sheer to full coverage giving you a radiant finish. The formula adapts naturally to skin tones and is made without synthetic ingredients. It’s also SPF15, perfect for our Coastal lifestyle. NUDE BY NATURE, RRP $39.95, AVAILABLE AT BIG W, MYER, TARGET AND MOST PHARMACIES

NEEK VEGAN FRIDAY ON MY MIND, RRP $24.95, AVAILABLE AT NOOSA ORGANICS

Sunshine Coast Obstetrician / Gynaecologist providing birthing and surgical services at Buderim Private Hospital. Providing a caring and respectful environment to discuss your concerns.

Caring for Women through all stages of their life.

PINK PERFECTION! 100% PETA approved, Sand & Sky love their furry friends as much as we do! This Australian Pink Clay face mask is a magnet for toxins, it deeply cleanses the skin while purifying and tightening pores. Organic liquorice stimulates new cell production while kakadu plum helps brighten your complexion. SAND & SKY CLAY MASK, RRP $69.90, AVAILABLE AT SANDANDSKY.COM

Pink Clay exfoliator will also work wonders removing impurities from deep within the skin while eliminating shine. Bamboo and macadamia seed physically remove any dry, dull skin while the rosehip, grapeseed and olive oils restores long-lost radiance.

COLOUR-POP

DREAMY FRAGRANCE

If you are looking for a pop of colour, this is the eye shadow for you. Bright and bold, the variety of shadows lend themselves to a host of looks, including smokey dramatic eyes and soft brown shades. The long-lasting blend of natural ingredients can also be used to define brows.

If you are looking for a universal perfume try something a little less fruity and a little more smoky. Beautiful soft blends are never overpowering, but for something a little richer opt for scents offering warm, spicy blends.

AURA MAKEUP EYESHADOW, RRP$10-25, AVAILABLE AT MIKIMI AUSTRALIAN RESORT WEAR AT THE WHARF MOOLOOLABA

AESOP FRAGRANCE HWYL, RRP $130, AVAILABLE AT MYER SUNSHINE PLAZA

HAIR FLAIR If you are a regular at the salon, you know how many chemicals go into your locks. Shampoo that’s free from sulphates and parabens (also veganfriendly) is the health kick your hair has been waiting for.

SAND & SKY FLASH PERFECTION EXFOLIATOR, RRP $93.35, AVAILABLE AT SANDANDSKY.COM

NAIL THAT POLISH If you have a steady hand, then may I suggest nail polish that’s free of harsh chemicals. Instead, this polish is formulated with Community Fair Trade marula oil; delivering a quick drying and glossy finish. Perfect for when you are on the go. SIENNA BYRON BAY, RRP $25, AVAILABLE AT ORGANIKA NOOSA

NAK HAIR AROMAS CURL SHAMPOO, RRP $29.95, AVAILABLE AT PRICE ATTACK AND HAIRHOUSE WAREHOUSE, SUNSHINE PLAZA

LATHER UP

SUPER LASHES

Jump out of the shower feeling and smelling scrumptious. A light and refreshing body wash formulated with coconut fruit extract, jasmine and sandalwood is great for sensitive skin.

When it comes to eyes, it’s important not to irritate this sensitive area. Applying mascara with a molded rubber brush (like this one) distributes the gentle mineral pigments evenly while coating each lash. NATIO SUPER LONG LASH MASCARA, RRP $16.95, AVAILABLE AT CHEMIST WAREHOUSE AND MOST PHARMACIES

MOLTON BROWN COCO & SANDALWOOD BODY WASH, RRP $39, AVAILABLE AT DAVID JONES

NAMBOUR CAMPUS FROM 15 MONTHS+

BUDERIM CAMPUS FROM 6 WEEKS+

• Swimming, French and Sports included in fees • Delicious meals are provided

LEARN TO SWIM AVAILABLE AT BOTH CAMPUSES

With two campuses on the Sunshine Coast, parents have the choice to discover the joy of learning that’s best suited for their child.

34 McKenzie Road, Woombye p: 5451 3330 •

There are so many early advantages at

www.nccearlylearners.com.au • 1-3contact Lakeshore Ave, for Buderim NCC early learners, us today a personalised tour of our two great campuses.

p: 5476 8333

HEALTH | FEATURE

health & beauty

EXPERTS

What is a lisp?

New year, new shoes?

A lisp is a lay term for difficulty producing the sounds ‘s’, ‘z’, ‘sh’, ‘ch’ and ‘j’. With some lisps it also affects the ‘d’, ‘t’ and ‘n’ sounds. There are four types of lisps: 1. A ‘lateral’ lisp: air escapes out the sides of the mouth and makes a ‘slushy’ or ‘wet’ sound. This is not a normal developmental pattern and a child is unlikely to grow out of it. 2. An ‘interdental’ lisp: the tongue is poked out between the teeth and produces more of a “th” sound. This can be part of normal development but it should have resolved by four and a half years. 3. A ‘palatal’ lisp: the body of the tongue touches the roof of the mouth. This is not a normal developmental pattern and a child is unlikely to grow out of it. 4. A ‘dentalised’ lisp: this is more of a description than a diagnostic term, but refers to when the tongue pushes up against the front teeth, forcing the air forward unnaturally.

Was your New Year’s resolution to run in the Bridge to Brisbane doomed before it began? Does your body break down every time you embark on a new bout of exercise? Or perhaps your feet, legs, hips or back have been niggling (warning signs) over the past few months? The new year is a great and common time to set new exercises and fitness goals and we want to help you achieve them. Your feet are to your musculoskeletal system what the foundations are to a house. If your feet are maligned or functioning poorly it can create imbalances further up the body, much like cracks in a building. Our soft Sensokinetic orthotics use a combination of more traditional biomechanical principles, combined with proprioceptive stimulation to optimise foot function. This allows your foot to actually do more of the work at the correct timing of your gait cycle, rather than blocking the foot with a big chunky ‘arch support’. Along with footwear advice and specific exercises, we can help correct these imbalances and prevent injuries before they occur.

A child should be able to produce the ‘s’, ‘z’, ‘ch’, ‘sh’ and ‘j’ sounds correctly by the age of five.

Book in to see us today and get off on the right foot!

Claire Follent

Stuart Crossley

MALVERN SPEECH PATHOLOGY BLI BLI PHONE: 0413 958 988 MALVERNSPEECHPATHOLOGY.COM.AU

DAN EVERSON PODIATRY PHONE: 1300 130 410 DANEVERSON.COM.AU

SPEECH PATHOLOGIST

PODIATRIST

The presence of alcohol and other drugs in the workplace presents a serious risk to an employee’s health, safety and wellbeing. Family Doctor’s screening detection service ensures workplace productivity.

PURE BALMS HELP NOURISH EVEN THE MOST AGGRAVATED, DRIED-OUT AND CRACKED HEELS. OLIVE OIL SKINCARE SOOTHING BALM-PURE, RRP $19.99, AVAILABLE AT CHEMIST WAREHOUSE

A PREMIUM QUALITY SUPPLEMENT THAT HELPS SUPPORT HEALTHY BONES AND TEETH. SWISSE ULTIBOOST CALCIUM + VITAMIN D, RRP $17.99, AVAILABLE AT CHEMIST WAREHOUSE

A FEW DROPS OF THIS LIGHTWEIGHT, CONCENTRATED FORMULA HELPS RESTORE SCALP IMBALANCES AND RELIEVE IRRITATION. MOROCCANOIL SCALP TREATMENT, RRP 43.95, AVAILABLE AT MOROCCANOIL.COM.AU

We offer on-site and in clinic drug and alcohol, scheduled and incident testing. All of our testing is compliant with the Australian standards.

TEA TREE ESSENTIAL OIL ACTS AS AN ANTIMICROBIAL TO RELIEVE SYMPTOMS OF COLDS AND COUGHS. JURLIQUE TEA TREE ESSENTIAL OIL, RRP $35, AVAILABLE AT MOOLOOLABA CENTRAL AMCAL CHEMIST AND MYER MAROOCHYDORE

there she Leave your skin feeling soft, firm and protected all year round with a variety of different health products nourishing not just your skin but entire body. Here are our favourite products, which are bound to leave you feeling radiant. SUNBURNT? ALOE VERA HAS BEEN USED FOR CENTURIES TO SOOTHE AND CALM SUNBURNT SKIN. THE BODY SHOP ALOE SOOTHING GEL, RRP $16.95, AVAILABLE AT THE BODY SHOP, SUNSHINE PLAZA

THIS MOISTURE RICH, TINTED SHIMMER PROVIDES A SUN-KISSED GLOW WITH SUN PROTECTION. ELLA BACHÉ SUNGLOW SPF50, RRP $49, AVAILABLE AT ELLABACHE.COM.AU

1 Eckersley Avenue, Buderim CLINIC HOURS Monday – Friday 8am – 5pm Tuesday 8am – 6pm

phone 5476 9477 THIS VITAMIN COLLECTION IS A GREAT WAY TO MAINTAIN HEALTHY GLOWING SKIN. ALPHA-H VITAMIN PROFILING COLLECTION, RRP $129, AVAILABLE AT MYER MAROOCHYDORE, SUNSHINE PLAZA

OR BOOK ONLINE AT

familydoctor.com.au

HEALTH | FEATURE

the

PHOTOS CONTRIBUTED

Last year, 1600 Australian women were expected to be diagnosed with ovarian cancer, and it is estimated more than 1000 will die from the disease – that’s one woman every eight hours. As February is Ovarian Cancer Awareness Month, we speak with Ovarian Cancer Australia CEO Jane Hill to find out more about this insidious disease.

WHAT IS OVARIAN CANCER? Ovarian cancer is a disease where some of the cells in one or both ovaries start to grow abnormally and develop into cancer. Ovarian cancer may begin in the fallopian tube and spread to the ovaries. Latest research shows that ovarian cancer is not just one disease but a collection of diseases with different characteristics, behaviours and molecular structures.

WHAT ARE THE SYMPTOMS? The symptoms of ovarian cancer can be vague and come on either very slowly or rapidly. There is a range of possible symptoms, which may include abdominal or pelvic pain, increased abdominal size or persistent abdominal bloating, the need to urinate often or urgently, or feeling full after eating a small amount. If these symptoms are new, unusual and persistent for women they should consult their GP.

HOW IS OVARIAN CANCER DETECTED? There is no early detection test for ovarian cancer, so the best way of detecting the disease is to know and recognise the signs and symptoms. If your doctor suspects ovarian cancer, there are a number of tests they can perform to help decide whether your symptoms are due to ovarian cancer or other causes. Of these tests, it is strongly recommended that both the CA125 blood test and the

transvaginal ultrasound are performed. Doctors use both the blood test and the ultrasound (and possibly other tests) to help make a diagnosis. If these tests strongly suggest ovarian cancer, then your doctor will recommend an operation, which is the only definite way to diagnose ovarian cancer.

WHO IS MOST AT RISK? While we don’t know the cause of ovarian cancer, we do know that there are some factors that may increase a woman’s risk of developing ovarian cancer, including: Age: ovarian cancer is most common in women over 50 and in women who have stopped menstruating (have been through menopause), and the risk increases with age. However, ovarian cancer can affect women of all ages. Genetics and family history: the BRCA1 and BRCA2 gene mutations can increase a woman’s risk of developing ovarian cancer from one per cent in the general population to 59 per cent (BRCA1) and around 17 per cent (BRCA2). These faulty BRCA genes can be inherited from either the mother or father’s side, with a 50 per cent chance that an individual with a BRCA mutation passes this onto each of their children. Child-bearing history: women who have not had children, are unable to have children, have never used oral contraceptives or have had children over

OVARIAN CANCER AWARENESS MONTH During February, all Australians can support women and their families impacted by this insidious disease by hosting a ‘Paint the Town Teal’ fundraiser (teal is the international colour for ovarian cancer), making a tax deductible donation or by donning a teal ribbon on Ovarian Cancer Australia’s flagship day, Teal Ribbon Day, 27 February. For more information, visit ovariancancer.net.au

PROFILEMAG.COM.AU 55 the age of 30, may be slightly more at risk. Endometriosis: this condition is when the tissue lining the uterus (endometrium) is also found outside of the uterus. Lifestyle factors: such as smoking and/or obesity. Hormonal factors: including early puberty (menstruating before 12) or late menopause (onset after 50).

ARE THERE DIFFERENT TYPES OF OVARIAN CANCER? There are four main types of ovarian cancer, and these are named after the type of cells in the ovary where the cancer begins growing: • Epithelial ovarian cancer begins in the epithelium, the outer cells that cover the ovary. This is the most common type of ovarian cancer, accounting for about 90 per cent of cases. • Borderline tumours are a group of epithelial tumours which are not as aggressive as other epithelial tumours. Borderline tumours may also be called ‘low malignant potential’ or LMPO tumours. • Germ cell ovarian cancer begins in the cells that mature into eggs. These tumours account for about five per cent of ovarian cancers, affecting only one ovary and mostly occur in young women, including teenage girls. • Sex-cord stromal cell cancer begins in the ovary cells that release female hormones.

These tumours account for about five per cent of ovarian cancers and can affect women of any age. Younger women can still have children after treatment.

ONCE DIAGNOSED, WHAT HAPPENS NEXT? Because ovarian cancer is a collection of diseases, treatment for the disease usually involves a combination of surgery and chemotherapy. Less often, treatment may include radiotherapy. The type of treatment women receive depends on the type and stage of their ovarian cancer and their general health. In most cases, treatment can involve chemotherapy and/or surgical removal of the ovaries and fallopian tubes as well as the uterus and cervix.

CAN ANYTHING BE DONE TO REDUCE THE RISK OF OVARIAN CANCER? There’s no way to prevent ovarian cancer, so the best thing is be aware of the signs and symptoms and your genetic predisposition to the disease.

WHY IS IT SO IMPORTANT TO RAISE MORE AWARENESS FOR OVARIAN CANCER? Ovarian cancer is the deadliest women’s cancer in Australia. This is a major cause for concern. Ovarian cancer has the lowest

FROM FOOD PREP CLASS TO CULINARY WORKS OF ART

CLOE BUCKLEY

CHEF CERTIFICATE III IN COMMERCIAL COOKERY | SIT30816

TAFE QLD

survival rate of any women’s cancer, well below the average for all cancers. Only 45 per cent of women diagnosed will survive five years post-diagnosis. Unfortunately, 75 per cent of women are diagnosed in advanced stages. In the absence of early detection, it is incredibly important for us to raise awareness of the signs and symptoms of ovarian cancer, and we urge all Australians to learn them.

HOME | FEATURE

MAKEPEACE ISLAND

A WORDS HAYLEY WRIGHT PHOTOS TARA WILLIAMS

from home

With 30 years experience designing luxury homes and estates, June Scott has worked with many affluent clients, which includes her latest project on Sir Richard Branson’s Makepeace Island. Profile Magazine sits down with June to discuss the multimillion-dollar renovations.

JUNE SCOTT

AWAY

Snaking along the quiet Noosa River, with the fresh breeze in your face and the hum of the boat motor, there’s a sense of unknown about what to expect stepping onto Makepeace Island. For such an exclusive resort, the staff are very down to earth and make you feel like they are welcoming you home. Catching the first glimpse of the Balinese inspired resort through the palmtrees, the words on everyone’s lips were simply, ‘Wow!’ And that’s the exact reaction interior designer June Scott was hoping for. “First of all I wanted someone who has never seen the resort to go, ‘Wow’! I like wow when the wow factor is great,” says June. Walking around the large pool and into the breezy recreation room, it’s hard to believe the large space was once dark, cluttered and confined. “Immediately what I saw, in this great big room called the bar, it was separated from the exterior with railings and you couldn’t connect with the pool,” says June. Large bifold doors now peel back, opening the room up to the cascading pool where you can unwind in small nooks or enjoy canapes and cocktails under the white and yellow umbrellas. “The bar area was neglected and now there is a flow and as long as you can get a flow and create a sense of space, that’s important,” she says.

The small heart-shaped island is just a 10-minute boat ride from Noosa Marina and is owned by Virgin Australia founding partners Sir Richard Branson and Brett Godfrey. The luxury resort was built in 2007 and completed two years later for family holidays. The island can accommodate up to 22 guests in three two-bedroom villas and a four-bedroom Bali house. After almost 10 years, the resort needed a new facelift, and June was called in to transform it with an effortless style that has created luxurious appointed elegance from the bar through to the bungalow on the river. “At last the interiors, I feel, are up to the five-star standard and are up to the attitudes of the chefs and the staff,” says June. Perched back in her chair with a glass of champagne in one hand, June looks relaxed and very much at home. “I’ve said it before, it’s what Richard likes and that’s for it to feel like a home. They always say, ‘Welcome home’. It’s your home and we are opening our arms to you.” Through these words, June has restyled the resort to mimic the essence of a sophisticated holiday home. June’s touch gives guests a unique personalised space that has created ebb and flow throughout. “Everything is lighter, more welcoming and more relaxed,” she says, looking around the vast space. “What I have done is take all of the Balinese antiques, some of which were really top notch and hard to find after 10 years, and I’ve repositioned them and surrounded them with a lightness. “Now you can see the pieces, whereas before they were all together – too many of them and your eye couldn’t rest on anything.” Now, the furnishings have been separated and rooms have been redesigned

MAKEPEACE ISLAND

Flinders

Explore, experience, excel

NEKKER ISLAND, IN THE CARIBBEAN. PHOTO CONTRIBUTED

to capture the serene river views. been intricately carved – she says designing June has drawn inspiration from the has to have history. local culture, history and geography to “These woods tell a tale, they are seeped create a distinct sense of style, and with with where they came from,” she says. 30-plus years under her belt, DWG Design This leads her to tell me about how she Studio has become an A-list name. used history to restore an 18th Century “I have done a few homes for named Spanish estate. “I did a huge hacienda from the ground-up people in LA but I have been mostly caught in Palencar, near Cancun, in Mexico; it was in up in the Caribbean,” she says. a jungle and it’s all archways and stone that is The Branson family has been working so beautiful it tells a tale,” she says. with June for the last 20 years, as she restored the family’s other resort on “They [builders] would show me stone Nekker Island, in the Caribbean. and I would say ‘no’. I was looking for “First of all it burnt down and then something with soul and in the end they it blew down! The brought me this stone hurricane was just a year “I’VE SAID IT BEFORE, IT’S they built the pyramids ago. Two years before with and I said, ‘That’s WHAT RICHARD LIKES that, I had just finished the one’.” the whole interior and It might be the first AND THAT’S FOR IT TO there were some pieces, time June has come to FEEL LIKE A HOME. THEY the Sunshine Coast, but which were lost, which ALWAYS SAY, ‘WELCOME our beautiful region has just broke my heart. But there was quite a lot of HOME’. IT’S YOUR HOME captured her heart. stuff saved so that was “To be on the river is AND WE ARE OPENING the foundation to re-do just so great. It’s like the it,” says June. African Queen, it’s quite OUR ARMS TO YOU.” Across from Nekker romantic and so calm. Island is Mosquito Island, where the This is like a serenity which infuses into the Branson estate is and it too has been island itself.” renovated after being blown over in the After touring the resort, there’s an hurricane. Now, June has poured her time evident sparkle that flows throughout the and energy into breathing new life into entire island, giving it glamour. While I Makepeace Island. After a year of planning couldn’t put my finger on what it was, June laughs and says, ‘It’s the pillows’. and seven months of designing, her design “The pillows show a little bit of glam and concept has come to fruition. they capture the light at night and you Looking around the room, June lands her get a twinkle. The easiest way to change eye on a thick timber day bed which has colours in a room is with throw pillows. As soon as you put those pillows on the sofa, it tells you the story of what you want to say about the room.” A simple, but powerful technique to create a home.

As one of the leading schools in Queensland, Flinders is dedicated to educating for excellence in learning and life. We inspire our Prep to Year 12 students to learn, to lead and to serve.

07 5477 3200 Buderim | Sunshine Coast

NEKKER ISLAND, IN THE CARIBBEAN PHOTO CONTRIBUTED

To find out more, visit www.mfac.edu.au

PROFILE | THE WORD

INVEST OR LIVE 100% TENANT R E A DY

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

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‘Nudgee Square’ is located at 10 Weyers Road, Nudgee

Construction commencing now

Just 18km north of Brisbane CBD. Close to transport, schools, amenities and the airport

100% tenant ready townhouses. Estate features majority duplex design, plus pool and recreation area

SIZE

L AYO U T

R E N TA L Y I E L D

Total size from approximately 141m2 to 159m2. Including alfresco patio and premium option for upstairs balcony

Spacious 3 bedroom, 2.5 bathroom, 1 car garage design, plus premium option for additional open car space

Comparabe townhouses in Nudgee rent between $440 to $460 per week+

B O DY C O R P O R AT E Body corporate fees $49.93 per week

CALL NOW FOR YOUR FREE

SUBURB PROFILE

NUDGEE

Nudgee is a well-established suburb within Brisbaneâ&#x20AC;&#x2122;s 20km ring and is situated in a prime geographic location which is now benefiting from some of the largest infrastructure projects in Australia. Just 18kms from the Brisbane CBD and less than 5kms to the Brisbane Airport, both of which are going through unprecedented transformation. In the CBD; the Queens Wharf Casino precinct and associated development in and around the original treasury casino site flowing through to the Botanic Gardens is a multi-billion dollar spend with 8 â&#x20AC;&#x201C; 10,000 jobs. The new Brisbane Airport duplication and international terminal along with a variety of smaller projects will see a massive increase in domestic and international arrivals along with an astounding workforce of approx. 50,000 employed across a variety of services. In addition to this influx of government and private investment there are a range of traditional established job nodes nearby underpinning this employment hotspot including the Trade-Coast Commercial Industrial area, the Geebung business and industry park, large education facilities and a variety of retail services. Nudgee is well serviced by train and bus along with direct access to the recent Motorway upgrade for commuters North to the Sunshine Coast or South to the Gold Coast.

Nudgee Square is a new, boutique residential community in the high growth and thriving suburb of Nudgee, 18km north of the Brisbane CBD. Nudgee Square offers both a relaxed, contemporary lifestyle for its residents, and the best in urban convenience and location.

The overall strength of the property market is impressive and reflects the key factors driving this hive of activity. Rental vacancy rates are at an extreme low of just 1.42% and the median house price has soared to $650,000.

Nudgee Square is a great new opportunity for a diverse range of buyers to purchase an affordable new three bedroom townhouse in an established and thriving neighbourhood. Nudgee is an established middle ring suburb, that has benefits from an existing transport network and the recent gentrification and renovation of older homes, as well as a limited number of very popular new home and townhouse developments. Nudgee Square follows the proven formula of outstanding build quality, first choice location, and a value focused price. The project is attractive to investors, first home buyers, young families, and downsizers alike.

INFORMATION PACK 07 5451 1080

LOC AT I O N

BRISBANE CBD

Nudgee Square enjoys a very attractive position just 18km north of Brisbane CBD and provides a relaxed suburban lifestyle with a host of amenities on its doorstep, including Nudgee Station just a short walk away.

The local neighbourhood offers a truly village feel, including a range of retail, dining, recreational and schooling options, including St. Joseph’s Nudgee College. Proximity to arterial roads, train station, bus services and the Gateway Motorway, makes commuting easy, with many Nudgee residents choosing to work in the CBD, Brisbane International and Domestic Airports, the Port of Brisbane, and even the Sunshine Coast.

mins

TRAIN COMMUTE TO CBD

26 mins

NUDGEE TRAIN STATION

ERNSHAW STATE COLLEGE

ST PIUS PRIMARY SCHOOL

NUDGEE RECREATIONAL RESERVE

BRISBANE CBD

SANDGATE ROAD

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

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min

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mins

min

ST JOSEPH’S NUDGEE COLLEGE VIRGINIA GOLF CLUB

HUNTER Appointed head chef at Mugaritz in Spain, Dan Hunter’s career has taken him around the globe – his exceptional skills landing him in some of the most acclaimed restaurants. Dan returned to Australia, where he worked for six years, leading the kitchen at Dunkeld’s Royal Mail Hotel and taking it to its three-hat status. In December 2013, Dan opened his first solo venture, Brae, an organic farm in Victoria. It’s here he leads a team of chefs and gardeners, focusing on sustainable practices. The team grows its own fruit and vegetables and sources seasonal produce from the area, providing foodies with a contemporary Australian cuisine, taking them from paddock to plate. I GREW UP… in Melbourne.

MY BIGGEST KITCHEN BLUNDERS…

SWEET OR SAVOURY… savoury but also

MY MORNING RITUAL IS… exercise,

I’ve cut the tops off my fingers, started fires, burnt things badly; we all make mistakes along the way.

savoury-sweets; sugar gives you palette fatigue if you eat too much.

water, two coffees, a bircher of oats, seeds and grains and a three-egg omelette.

THE FIRST JOB I HAD… was washing dishes in a fish restaurant in Melbourne – I put a pan through a glass door on my first shift, it wasn’t the best start you could hope for! MY FIRST MEMORY COOKING… is damper! I was camping in the snow with my dad and some uncles and I got most of the dough stuck in my duffle jacket! It was pretty sticky and it didn’t come out too easy. Everyone who was there still reminds me about how disgusting the damper was. AGED PEKING DUCK WOOD ROASTED ON THE BONE, SOUR SQUASH, MUNTRIES AND PURSLANE

I LOOK UP TO… I don’t have a chef idol, it’s important to be yourself. I respect many, many cooks and not all are big names. There’s lots to appreciate and learn from different types of cooks. I respect people doing their own thing.

MY FAVOURITE INGREDIENT TO WORK WITH IS… generally all types of seafood and shellfish – and bread!

MY PET HATES IN THE KITCHEN ARE… guests not reading the menu and telling us they cannot eat a certain ingredient, as the food is dropped on the table.

TIPS AND TRICKS FOR FOODIES… is plan and prep properly, always put things back in the same place and work cleanly. BREAKFAST, LUNCH OR DINNER… I always eat breakfast but I like a long, lazy lunch. I much prefer to eat during the day. MY ADVICE IS… taste everything before you serve it, that’s what our guests are really paying for.

HOME | FEATURE

concepts WORDS HAYLEY WRIGHT PHOTOS CONTRIBUTED

With almost 20 years experience behind her, Sunshine Coast interior designer Eileen Middleton knows a thing or two about kitchen design. Here are her top tips on how you can transform the heart of the home to best suit our coastal lifestyle. HOW DID YOU GET INTO INTERIOR DESIGN? I have a passion for art and I also have a very pragmatic attitude toward construction and with 18 years experience in the interior design industry, my outcomes are truly inspired.

HOW DO YOU DESCRIBE YOUR STYLE? A professional interior designer provides outcomes to suit the client, so I need to be able to work with many distinct and different styles. When you see my projects, the overall mood and design is a modernist inspired design style, embellished with a rich array of neutral textures; very appropriate for our coastal region.

PRINCIPAL’S TOUR

PREP – YEAR 12

Tuesday 5th March 2019 9:15am – 10:30am Bookings encouraged at ncc.qld.edu.au

We invite you to attend our Principal’s Tour to hear Mr Geoff van der Vliet speak about how we provide SECURITY, SUPPORT and SUCCESS for every student.

2 McKenzie Road, Woombye p: 5451 3333 •

www.ncc.qld.edu.au

•

Included is a tour of our facilities followed by morning tea with staff in our cafe.

enrolments@ncc.qld.edu.au

PROFILEMAG.COM.AU 65 FOOD IS SUCH A MAJOR PART OF EVERYDAY LIFE, WHAT MAKES A GREAT KITCHEN?

WHAT ARE SOME OF YOUR TOP TIPS FOR STYLING SMALLER SPACES?

A kitchen really needs to function to make the cooking process effortless. Interesting contrast in colours and finishes make everyday life fun. The selection of the sink, taps and appliances help set the design style.

WHAT ARE SOME OF YOUR STYLE IDEAS TO IMPROVE KITCHEN SPACE? It’s so important to consider the kitchen as a space where family and guests can interact right from the layout stage. We don’t realise how often this space is used for a variety of reasons throughout the day.

Keep your colours and finishes light as this gives the impression of space.

WHAT IS YOUR FAVOURITE STYLE OR DESIGN TO IMPLEMENT INTO HOMES? Classic, refined design style made interesting through the inclusion of recycled timbers as a point of interest. This can be achieved by including a special wall finish as a backdrop or part of a countertop or display shelving, built out of recycled timber.

WHAT ADVICE WOULD YOU GIVE SOMEONE LOOKING TO REFRESH THEIR HOME? Definitely take the time to discuss ideas with a professional interior designer, even if it is to bounce ideas around to achieve a better result.

WHEN IT COMES TO STYLE, ARE THERE ANY RULES AND WHY? It’s best to not try too hard. Some people try to make everything a feature when it’s best to hold back on some things, so the real features stand out!

EMI INTERIOR DESIGN EILEENMIDDLETON.COM.AU

HOW CAN WE MAXIMISE INDOOR/ OUTDOOR LIVING FOR SUMMER? The circulation between the kitchen and outdoor spaces needs to be direct, whether it is through a pass through bi-fold window or direct access to deck areas from the kitchen. If possible, try and capture views through kitchen windows to the outdoors. This will create a definite connection for indoor and outdoor spaces.

BUSINESS ADVICE • COACHING • STRATEGIC PLANNING

Do you want to be sustainable? WE CAN HELP YOU BE BETTER EVERFOCUS HAS OVER 20 YEARS OF EXPERTISE IN SUSTAINABILITY

We invite you to contact us for a complimentary sustainability consultation for your business to see how we can help you be better ph: 0438 981 590

info@everfocus.com.au

everfocus.com.au

GOURMET | TABLE TALK

APPETITO WORDS NICOLE FUGE PHOTOS BLISS PHOTOGRAPHY BY LEAH VENUE BELLA VENEZIA

Do you live to eat, or eat to live? Regardless of which category you fall into, food plays an important role in our everyday lives and as our circumstances, health or attitudes change, so too do our food choices. As Gourmet Editor of Profile Magazine, it’s no surprise I am unabashedly obsessed with food – I love eating it, talking about it, cooking it and appreciating it (which usually results in taking the odd photo or two-hundred). Here on the Sunshine Coast, we’re wildly fortunate to have innovative and passionate chefs and restaurant owners, who are pushing the boundaries and making food more delicious and exciting; which coincides with (or perhaps fuels) the revolution of foodie trends that not only change the way we eat, but also drive the conversations we have about food. Putting the aforementioned to the ultimate test, my guests and I delved into our deepest, darkest food habits and how they’ve changed over the years, while indulging in a two-course Italian feast at the newly-refurbished Bella Venezia Italian restaurant in Mooloolaba. Let me introduce you to Shane Grills and Tracey Grills, owners of Tracey G Prosthetics and Lingerie; Therese Playford, co-owner of Travel Associates; Claire Follent, owner of Malvern Speech Pathology; Christine Genocchio, owner of Imperium Corporate Services; Brendon Murray, partner of Bentleys accounting firm; Hayley Wright, journalist at Profile Magazine; and photographer Leah Blissett of Bliss Photography by Leah.

SHANE: We’re empty nesters now, so what we’ve found since that has happened is we eat out so much more now, we find there are so many more choices when takeaway foods now, you can eat Mexican, Chinese or Indian and it looks like takeaway food but is it? What we found is eating out and eating healthy is a challenge for me, having just had that pasta for example, it was really, really delicious, but I wouldn’t have a clue whether it was a healthy choice or not, it was delicious so I don’t really care until I have to hit the pavement this afternoon. We eat quite simple, I’m not a foodie, I love a good meal but if I could live on a tablet I would, I’m not motivated by how tasty the food is, it’s more about how the restaurant treats you, the service, the atmosphere. At home, we’re not big preparers of food, we like pasta and stir-fries, that type of thing. TRACEY: Another way our habits have changed is we eat a lot of small plates, share plates and tapas, so if we go out we’ll have four small plates and share so we can taste a lot of food. It’s so we can try many different things and a lot of places are set up now where you can order six or seven small plates and try a lot of different things. THERESE: We’re at a different end of the spectrum because we have young children, aged nine and eight, and we’re

older parents, so before we had kids, we went out a lot to different restaurants and we love healthy food, not super healthy, but fresh food, lots of flavour, beautiful service, but then we had kids and we hardly ever go out and they’re fussy eaters and our food has changed, so we have very basic food and every now and then we’ll go out by ourselves. We have simple things like meat on the barbecue, salads, potato, roast chicken, that style and we do hope that soon we’ll be able to go back to having more grown-up food.

CLAIRE: When I was young I was very conscious about being thin, so I’d only eat things that would make be thin or not make me fat, I then grew up and really enjoyed food and cooking, so my attitude about food changed. Then I had children, who likewise are so incredibly fussy we have tried all sorts of different things from reading books about French kids who eat everything and trying to force eating grown-up food, so we’re back to boring sausages on the barbecue with some veggies and we have two nights a week where we get to choose a new recipe and the kids have their chicken nuggets and I’ll try and cook something a bit more exciting for my husband and I because we’re now more focused on being healthy rather than being thin. I’m from Melbourne so I’m used

“I DON’T EAT TO BE ABLE TO LIVE, I LIVE TO BE ABLE TO EAT. I WAKE UP IN THE MORNING AND OVER A CUP OF TEA, WE WILL DISCUSS WHAT OUR EVENING MEAL IS GOING TO BE AND I LOOK FORWARD TO IT EVERY DAY.”

PANNA COTTA DEL GIORNO

CLAIRE FOLLENT, SHANE GRILLS, TRACEY GRILLS, BRENDON MURRAY, CHRISTINE GENOCCHIO, NICOLE FUGE, HAYLEY WRIGHT AND THERESE PLAYFORD

CRISPY SKIN PORK BELLY

to having a lot heavier and warmer meals and then coming up here, you don’t feel like those things, so I‘m having to change my repertoire all the time to deal with the weather more and what you feel like eating.

CHRISTINE: Over the past four months I’ve had a different outlook on meal prep since I took part in the HIIT challenge, which broke down what my daily intake for protein/fats/carbs are for my body. When you’re younger you had to eat what was on your plate, and then as you get older you experiment a bit more and more options become available. I’ve always been pretty healthy with what my choices were, and then going overseas I became a pescatarian because meat was too expensive in London. Coming back, I had kids and you bring things back into the house you never had when you were

a kid, you have the Freddo frogs or chips or eat the crusts off the bread and think, ‘What’s going on? Why am I eating this way?’. My kids and I are very active and sporty and they consume so much food, so they have rices and pastas, but I can’t eat that because I’m not burning it the way they’re burning it, so I’m doing a lot of meal prep for them which is separate to mine. Since I completed the challenge I have stuck to the meal prep, most days, and have never so much in my life. But it’s more about the combination of foods that suit my particular body and digestive system. For example, I’d have salmon and avocado and corn salsa, but there’s too much fat between the avocado and salmon and the corn has carbs, so mixing it together is actually a bad combination for my digestive system, so it’s about learning how to tweak your foods and knowing

when to eat it that’s going to help your body. As much as food is about enjoying what you eat, you’ve only got to fuel it to keep it going. I am a foodie though and love a good fresh meal at one of the many restaurants on the Sunny Coast.

BRENDON: I’m the exact opposite to Shane, I don’t eat to be able to live, I live to be able to eat. I wake up in the morning and over a cup of tea, we will discuss what our evening meal is going to be and I look forward to it every day. I grew up on a farm in New South Wales and every night you come in and Mum would have the table set with a cloth and serviettes and glasses of water, and we’d do that every night. Now, we have three teenage kids and that is really important in keeping us together, we sit down and we talk for an hour around the dinner table and then everyone needs to go the toilet when it’s time to clean up, but the things you learn about their friends and teachers by having a casual conversation is really important. The only thing that’s changed majorly in our life is that after about three or four years of serious illness, we found out my wife is coeliac, so we try to eat what she eats most of the time to support her and so she’s not cooking two meals; then every now and then we’ll say, ‘Sorry it’s pasta night, do your zucchini twirly thing, we’re having pasta,’ and we love it and we have seconds and it’s a big part of our life as a family, is food. HAYLEY: My perspective is a little different, as I have no children and just a partner to think of, so I try and food prep as much as possible during the week; a staple for us is usually fresh stir fries and pastas. But while we are organised during the week, I love the weekends for dining out or getting takeaway, I also enjoy wine pairing lunches because I think it’s a great way to try new foods and expand my palate.

68 GOURMET | TABLE TALK REVIEW

Bella Venezia Walking into the newly-renovated Bella Venezia Italian restaurant in Mooloolaba carries two equally-weighted emotions – familiarity and wonderment. Having formed a stronghold on the Sunshine Coast, being in business for 36 years, Bella Venezia is one of the culinary veterans and you’d be hard pressed to find someone who hasn’t been at least once. Having dined there many times before (I actually celebrated my 21st birthday there, many years ago), I marvelled at the way owners Kristine Ruth and Todd Young perfectly balanced between keeping the traditional feel to the restaurant, while introducing a delicious new dining area to bring Bella Venezia back to the fore. The refurbishment began over a year ago, and includes casual alfresco and arcade dining for beers and pizzas, sit down

dining at the front for young families, high tables for share plates and an after work drink, and the new fine dining area, which was created with an international five-star standard in mind, and offers diners a few special menu options and three course dining. There is no doubt, Bella Venezia has something for everyone. And then there’s the food. With a hatted Italian head chef at the helm, it’s no surprise every item on the menu is authentic and absolutely divine. As the meals hit the marble tables, the aromas were exquisite – especially the Spaghetti al Granchio (Fraser Island spanner crab, eschallots, garlic, chilli, homemade spaghetti, cherry tomato and pangrattato); and my personal favourite, beef cheek pappardelle – slow cooked beef cheek ragout coating silky ribbons of homemade and hand cut pappardelle. With a wide range of meals selected by myself and my guests, I found myself eyeing off everyone’s plates and judging by the satisfied smiles and empty plates all round, I think another visit is in order – if not for another main, but for another round of desserts! Every single dessert was presented so beautifully and they tasted even better,

KRISTINE RUTH AND TODD YOUNG PHOTO BY CHLOE HORDER

LINGUINE GAMBERONI

I had the panna cotta and it was so rich and velvety (and had the obligatory wobble you expect from a perfect panna cotta) and the flavour sublime. It’s evident all staff take great pride in their work; we were waited on dutifully by our waiter and barman Marco, who kept the drinks flowing, paying homage to the 200-strong wine list at Bella Venezia, which features close to 30 different wines by the glass. Whether you’re looking to celebrate a special occasion, share a meal with your significant other or catch up with friends, Bella Venezia è il mio preferito (is my favourite).

BELLA VENEZIA MOOLOOLABA 95 MOOLOOLABA ESPLANADE, MOOLOOLABA PHONE: 5444 5844 BELLAVENEZIA.COM.AU

PROFILEMAG.COM.AU 69

to-drool-for

SCHOOL

A sandwich, piece of fruit, yoghurt and a muesli bar, hands up if your child’s lunch box contains these items day-in-day-out; year-in-year-out? With so many constraints over school lunches these days, I’ve compiled my favourite parent hacks to have your kids excited when the bell rings.

WORDS NICOLE FUGE, GOURMET EDITOR

• Make ‘sushi’ sandwiches, which are made by flattening a piece of bread, laying with your chosen fillings and rolling it up.

MAKE AND BAKE

• Did you know 3 cups of unflavoured popcorn is only 100 calories. Make your own at home by putting ¼ cup corn kernels in a brown paper bag and microwaving on high for about two minutes (or until the popping slows). Then, make a variety of flavourings including parmesan, salt and olive oil; or olive oil, onion powder, sesame seeds, garlic powder, poppy seeds and salt. Just tip the ingredients into the bag, with the popcorn, and shake.

Combine 400g of grated veggies, one chopped onion, one cup grated cheese, one cup self-raising flour, five whisked eggs and ¼ cup vegetable oil. Pour into a lightly greased square tin and bake in a 170ºC oven for about 30 minutes.

• Fill celery sticks with low-fat cream cheese or hummus, and put sultanas across the top. • Cut crunchy veggies (such as carrots, green beans, capsicum, celery and cucumber) into sticks and serve with a small container of beetroot dip or tomato salsa. • Grill or oven-bake vegetable chunks or wedges and serve with yoghurt dip. • Hide your veggies in tasty muffins, try these combinations: pumpkin and zucchini, carrot and sultana, cheese and corn, pumpkin and date and sweet potato, zucchini and poppy seed.

VEGGIE SLICE

MINI PIZZAS Cut wraps or tortillas into medium circles using a cookie cutter and place each circle into the bottom of a lightly oiled 12-muffin tin. Spoon on pizza sauce and sprinkle with your choice of veggies and cheese, then bake in a 180ºC oven until the cheese has melted.

THE SIX KEY ELEMENTS OF A HEALTHY LUNCHBOX: • Fresh fruit • Fresh vegetables • Water • Dairy: milk, yoghurt or cheese (you can use reduced-fat options for children over the age of two). For children who cannot tolerate milk products, offer appropriate alternatives like a calcium fortified soy or rice drink, or soy yoghurt. • Protein: meat or meat alternatives like hard boiled eggs, hummus or peanut butter. If your school has a nut-free policy, peanut butter and other nuts should not be included in your child’s lunchbox. • Grains: grain or cereal food like bread, a roll, flat bread, fruit bread or crackers (wholegrain or wholemeal choices are best)

GOURMET | RECIPES

IMAGES AND RECIPES FROM SUPERCHARGE YOUR LIFE BY LEE HOLMES, MURDOCH BOOKS, RRP $35. PHOTOGRAPHY BY LUISA BRIMBLE

taste of

CHOCOLATE AND RASPBERRY SMOOTHIE BOWL

PHOTOS LUISA BRIMBLE

As temps continue to rise, you need refreshing flavours which still pack a lot of punch. Thatâ&#x20AC;&#x2122;s where Lee Holmes steps in, providing fresh and healthy recipes to keep you and your gut happy.

PROFILEMAG.COM.AU 71

ALOE VERA BREAKFAST JELLY

CHOCOLATE AND RASPBERRY SMOOTHIE BOWL SERVES 2

2 frozen bananas 1 ripe avocado, peeled 125g raspberries 2 tablespoons raw cacao powder 1 teaspoon vanilla powder 130g sheepâ&#x20AC;&#x2122;s milk yoghurt or coconut yoghurt 125ml almond milk or milk of your choice To top (your choice) edible flowers, passionfruit, lilly pilly berries, banana, raspberries, blueberries, strawberries, almonds, pepitas (pumpkin seeds), chia seeds, coconut flakes, cacao nibs, granola and/or nut butter. Whiz all the ingredients except the toppings in a high-speed blender until smooth and creamy. The mixture should have a spoonable consistency. Pour into two bowls and decorate with your chosen topping(s).

ALOE VERA BREAKFAST JELLY MAKES 4 DEPENDING ON SIZE OF JARS OR GLASSES

A refreshing summertime breakfast or dessert, this healthy, all-natural jelly will be a delight for children and adults alike. The soothing properties of aloe vera decongest the lymphatic system and eliminate impurities. Aloeâ&#x20AC;&#x2122;s bittercool quality is perfectly balanced, and its hydrating powers heal the skin from within by promoting the growth of collagen.

750ml aloe vera juice 1 tablespoon powdered gelatine 1 tablespoon lime juice 6 drops liquid stevia small handful mint sprigs 1 teaspoon grated lime zest Coconut yoghurt, mint leaves and lime wedges, to serve Gently heat the aloe vera juice in a medium saucepan over medium-low heat until hot but not boiling, then add the gelatine and whisk until dissolved. Add the lime juice, stevia and mint, and continue to whisk while heating to a boil. Remove from the heat, remove the mint sprigs and add the lime zest. Pour into glass jars or glasses and chill in the fridge until set. Serve topped with a dollop of coconut yoghurt, mint leaves and a lime wedge.

GOURMET | FOODIE TRAIL

world of

CUISINES

Kawana Shoppingworld is the place for culinary delights, with its recent renovations offering a new wide range of dining venues and entertainment. We dish up some foodie favourites to beat the hunger.

CHOCOLATE INDULGENCE Whether it’s morning or afternoon tea, Oliver Brown is the ultimate dessert destination, offering delectable sweets, rich hot chocolates and smooth coffee. It’s the perfect place to walk in and indulge yourself with the unforgettable tastes Belgium chocolate has to offer.

OLIVER BROWN KAWANA SHOPPINGWORLD (NEXT TO GRILL’D) PHONE: 07 5478 2380 OLIVERBROWN.COM.AU

CRACKING THE WHIP TEXAS STYLE Lone Star Rib House prides itself on good quality hospitality, the minute guests walk through the door. A variety of meal options cater for the whole family, including ribs, wings, burgers, schnitzels, hot dogs and more – the flavours are said to be bigger than Texas. The fully licensed venue is located near Event Cinemas in the new dining precinct - open lunch and dinner daily.

LONE STAR RIB HOUSE KAWANA SHOPPINGWORLD (NEAR EVENT CINEMAS) PHONE: 07 5444 1950 LONESTARRIBHOUSE.COM.AU

SCRUMPTIOUS SUSHI Authentic sushi, delicious traditional hot meals and more, Sushi Chain is a quick and easy option to enjoy for lunch or dinner. Sit down along the train and enjoy a marriage of vinegared rice, rolled with a variety of fresh ingredients, including chicken, fish or vegetables. Dine in or takeaway at Sushi Chain, located next to Guzman y Gomez.

SUSHI CHAIN KAWANA SHOPPINGWORLD (NEXT TO GUZMAN Y GOMEZ) PHONE: 07 5444 2009

FORGET SIESTA, MORE SALSA! It’s time for your taste buds siesta to be over, because one taste of Guzman y Gomez will have them wide awake. Dishing up flavours of Mexico with fresh Australian produce, the authentic Mexican menu combines slow roasted and grilled meats, fish, fresh vegetables and imported Mexican chillies for extra spice. The bursts of colour from the iconic tiles and street art creates a warm and energetic vibe, inviting you to savour every bite. Gracias!

GUZMAN Y GOMEZ KAWANA SHOPPINGWORLD (OPPOSITE GRILL’D) PHONE: 07 3188 1713 GUZMANYGOMEZ.COM

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A GROOVY ALTERNATIVE In the summer of 1998, walking the streets of Melbourne, founder of The Groove Train, Rocky Veneziano, envisioned a restaurant that served bold tasting dishes for any appetite, while creating a place customers would linger over drinks and enjoy the ultimate dining experience. Since then, The Groove Train has taken off, combining locally sourced and quality fresh ingredients to create a fusion of Modern Australian cuisine with European flavours. Its urban and industrial style design creates both a relaxed and energetic experience anyone can enjoy with friends and family.

THE GROOVE TRAIN KAWANA SHOPPINGWORLD (OPPOSITE GELATISSIMO) PHONE: 07 5477 5685 GROOVETRAIN.COM.AU

BURGER BOUND 14 years since the idea of Grill’d was born, the brand continues to care about the environment and sustainability, aiming to deliver a smaller footprint and fresher burgers. It’s motto, ‘max taste less waste’, is served up daily, delivering the best quality burgers and freshest ingredients. The new Bonfire BBQ Wagu burger is one to try with native Davidson plum barbeque sauce, crispy bacon, Dijon mustard, pickle, aged cheddar, Spanish onion & egg mayo. For something a little lighter...the Asian style Summertime Salad is delicious.

GRILL’D KAWANA SHOPPINGWORLD (OPPOSITE GUZMAN Y GOMEZ ) PHONE: 07 5444 0455 GRILLD.COM.AU

GOLD CLASS SERVICE Shaking up the traditional cinema experience, Event Cinemas Gold Class features wide cushioned seats to take in the big screen. Enjoy waiter service from your recliner, tasting an indulgent menu of cocktails, beer and wine, and gourmet movie snacks, including golden crinkle cut fries, twice cooked chicken, arancini, sliders, poke bowls and more.

EVENT CINEMAS KAWANA SHOPPINGWORLD EVENTCINEMAS.COM.AU/CINEMA/KAWANA

FAMILY RECIPE With just one bite, P’Nut Street Noodles transports you to southeast Asia as the traditional sauces and noodles dance on your taste buds. This culinary experience began at a street-style food stall in Thailand before expanding to Australia. You can find P’Nut Street Noodles in the new dining precinct, dishing up authentic flavours that take you on a food journey.

P’NUT STREET NOODLES KAWANA SHOPPINGWORLD (NEAR EVENT CINEMAS) PHONE: 07 5444 5427 PNUT.COM.AU

foodie

GOURMET | FOODIE TRAIL

FAVOURIT ES

The Sunshine Coast has become a foodie mecca, with seasoned establishments setting the bar for some new kids on the block. We take a look at some of the region’s favourites.

VANILLA BEAN PANNA COTTA Traditional cold set vanilla custard with mixed berry compote and strawberry gelato With over 25 years at the forefront of the hospitality industry, All’ Antica offers some of the best Italian cuisine on the Sunshine Coast – the perfect place to celebrate Valentine’s Day. The fully licensed restaurant boasts 2018 traditional dishes, all created from the best local WINNER OF produce and imported ingredients from Italy. AUSTRALIAN GOOD FOOD GUIDE BEST ALL’ ANTICA ITALIAN RESTAURANT 3/115 POINT CARTWRIGHT DRIVE, BUDDINA SUNSHINE PHONE: 5444 0988 COAST

ALLANTICA.COM.AU

EGGS BENNY Poached free range eggs on potato rosti, pulled beef, fresh baby spinach and chipotle infused hollandaise La Finca is a continuation of The Colombian Coffee Co. project which started in 2014, and is about strong community bonds, quality and authenticity – some of the core values of the Colombian farmers who grow their coffee. Newly open in the refurbished Wharf precinct in Mooloolaba, it is open seven days a week from 6am to 3pm.

LA FINCA 23/123 PARKYN PARADE, MOOLOOLABA PHONE: 5444 4258 LAFINCAMOOLOOLABA.COM.AU

LOADED SMASHED AVO Sourdough bread with heirloom tomatoes, grilled halloumi, grilled mexican chorizo and corn salsa with chipotle mayo and lime Since opening in 2015, the Sunny Coast has had a big decision to make – #superjunk or #superfood? Whether it’s an obsession with super-sized acai bowls, over-the-top waffles and shakes, or salads loaded with all the good stuff, Decisions is a popular hang for every man and their dog (yes, they even have tasty treats for your four-legged fur friends).

DECISIONS 10 CAPITAL PLACE, BIRTINYA DECISIONSCAFE.COM.AU

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Wine

OF THE MONTH 2015 Grosset ‘Nereus’ Shiraz, Nero d’Avola Clare Valley, South Australia

CHILI CRAB SPAGHETTI Confit chili, garlic, cherry tomatoes, capers, shallots, spinach, gremolata king prawn Inspired by the local produce of our region, Bistro C’s menus showcase the changing seasons in carefully created dishes including perennial favourites such as locally-caught fish and oysters, and signature dishes including caramelised pork belly and coconut chicken salad. Overlooking Noosa’s Laguna Bay, Bistro C is a favourite among Sunshine Coast locals and tourists alike, who bask in the ambience of the beachside location (and delicious food of course).

BISTRO C RESTAURANT & BAR 49 HASTINGS STREET, NOOSA HEADS PHONE: 5447 2855 BISTROC.COM.AU

PAN SEARED DUCK Pan seared duck, fried Sichuan style long beans, lychee, scallop braised cabbage, tamarind and hoi sin sauce Dining at The Tamarind is a cross-border Asian dining experience with a Thai heart. Having earned an enviable reputation on the Sunshine Coast for Asian cuisine, The Tamarind has been awarded one Chef Hat in the 2018 National Good Food Guide, recognised for effortlessly combining sweet, sour and spicy flavours with fresh local produce. Whether you opt to indulge in the Chef’s Selection degustation, seasonal dishes including the pan seared duck, or pick and choose your own culinary adventure, one thing is for certain, the flavours will be truly exquisite.

THE TAMARIND 88 OBI LANE SOUTH, MALENY PHONE: 1300 311 429 SPICERSRETREATS.COM/RESTAURANTS/THE-TAMARIND/

Black, brooding and dark berry aromatics best describes the velvety texture of this Shiraz, sourced directly from the winemaker for you to enjoy with your Italian cuisine at Bella Venezia. Grosset Wines are an independently owned winery situated in the historic township of Auburn in South Australia’s Clare Valley. There are four estate-owned vineyards; each is located in higher altitude country just north of the winery and are certified organic. All of the fruit is hand-picked and processed through the organically certified winery at Auburn. Fascinated by the art of blending, Jeff Grosset has trialled shiraz-based wines for years. This drop was fermented with just a small amount of Nero d’Avola which adds a touch of perfume and freshness. Cropped at up to seven tonnes to the acre, it spent 18 months in the barrel being matured in French oak (35% new barrique), with only 3,200 bottles produced. This elegant wine remains a distinctively cool Clare Shiraz blend and is very different from the popular style of warm climate Australian shiraz. Initial aromas are savoury, both in its fruit and the general feel of the wine and there’s a dry gentle grip on the finish, which reflects the overall impact. Representing great value, this subtle and complex, medium-bodied wine delivers wild blackberry and bramble flavours, offering a good weight and restrained power. It’s neatly balanced, ripe with fine, supple tannins and is nicely paired with rich beef or lamb or shared over a nice cheese board at Bella Venezia.

95 MOOLOOLABA ESPLANADE, MOOLOOLABA PHONE: 5444 5844 BELLAVENEZIA.COM.AU

The children

divorced AREN’T GETTING

SEPARATION • BREAK-UPS • DIVORCE Your children are not divorcing your ex, they will be part of the other parent’s life forever. Finding a way to work with your ex will go a long way in helping the children and you keep things amicable after separation. Coming from a split family or being part of a blended family no longer carries the negative stigma as it used to. With this acceptance many other past dogmas like the children should remain with the mother have also gone. There are benefits to children having a meaningful relationship with both parents Alvia Turney CEO and after separation. Founder of Act4Tomorrow By working amicably to achieve a Private Parenting Plan, which Separation Specialists fits everyone’s schedule, life returns to a new normal quickly. It will also save you a small fortune on unnecessary court costs.

ARGUING PARENTS BRING SADNESS, GRIEF AND FEAR TO THEIR FAMILY, WHAT CHILDREN WANT ARE HAPPY PARENTS, BEING TOGETHER IS OPTIONAL.

IF THE CHILDREN REMAIN AT THEIR SCHOOL, KEEP THE SAME FRIENDS AND ARE CERTAIN THEY WILL SEE THE OTHER PARENT, IT HELPS REDUCE THE IMPACT AND THEY’LL ADJUST FASTER.

You do not need a solicitor for a Private Parenting Plan, what you do need to be is:

We work with our clients on an interim plan during the break-up to provide routine and stability, at the same time working on a full Private Parenting Plan for the year ahead. Covering holidays, medical care, birthdays etc, we find once a plan is in place, a routine is quickly established and many of the petty grievances drop away. Our Separation service will step you through your financial separation, divorce, and parenting plan. Our clients live throughout Australia and Australians residing overseas. We offer a set fee price, there are no hidden costs, no extras, no ticking hourly rate on the clock, every appointment, email, text and negotiation are included. We can work with you on your own, however if you both work with us the process time and cost can be minimised.

1. REALISTIC, with the days you choose to care for the children, make sure the schedule fits into your commitments. 2. RELIABLE, follow through, keep changes to a minimum. 3. TIMELY, be on time for pick up and drop offs. 4. FLEXIBLE, swap days or times, accommodate everyone.

5. INFORMATIVE, of incidents, accidents and changes of circumstances.

“H o w d wo r k o u o w e t s h a red ca re ?” WHAT OUR CLIENTS ARE SAYING... Amanda, Once we had the plan in place, communicating was easier. Chris, Our kids felt settled and happy in their new routine. Kylie, I’m so grateful for the support and guidance you gave us. Mark, My ex was so awkward I never thought I’d see the kids, the plan was brilliant. Jessica, It made handover easy, we didn’t argue anymore. Jason, You made this an easy process.

I ” o d “Hotwh e kids ? t e ll

Separation Specialists 1300 Act4Tom (1300 228486)

act4tomorrow.com.au

info@act4tomorrow.com.au

rea k b o t t ‘I wa n j u st don ’t u p I w h ow!’ kno

from ENDING to NEW BEGINNING

1. ENDING – Unsure to stay or leave? Is your fear of leaving the overriding factor for staying? Do you wish you were out of the relationship, dread going home, hoping your partner would leave? Find out how to organise leaving with a Separation Specialist. 2. PLANNING – It is advisable to do some basic homework prior to saying, “It’s over”. You do not need to be a detective or snoop, most of the information is everyday banking, super and valuations. Securing funds, pins and passwords should also be considered.

3. BREAK-UP – Face-to-face can cause more pain and sorrow, you may also be talked back into staying. A letter followed by a discussion allows the other party privacy to retain dignity and overcome the shock. There is no right or wrong way, your ex-partner’s personality will have some bearing.

4. LEGAL ADVICE – You do not require a legal bulldog, the law has a list of questions which determines your outcome. Choose the most sensible lawyer and work quickly to find a settlement. 5. NEGOTIATING – Even amicable couples find it uncomfortable and difficult to negotiate who keeps what, what’s fair, sharing assets and liabilities. An independent mediator or separations specialist will help keep discussions civil. Compromising is not giving in, it’s getting out.

6. LEGAL PAPERWORK – Handshakes are not enough, work with lawyers who will draft your negotiated agreement without derailing the outcome you have worked hard to reach. 7. NEW BEGINNING – It is ONLY a break-up, it is not a terminal illness, it is an ending but also a beginning. If your partner had died you would have to face the future without them, better to be with someone you love and who loves you than in an unhappy relationship, the world is your oyster, make plans.

THE COMMON QUESTIONS WE GET ASKED ARE:

u Do I need a solicitor? v How much will this cost? w How can I get this sorted out? x How long is this going to take? y Will I be financially alright? THE FEAR FACTOR Feeling completely in the dark with no one to show you the way, can result in the ‘fear factor’:

u Fear of the financial situation v Fear of where to live w Fear of solicitor and court costs x Fear of breaking up the family y Fear of being on your own THE GOOD NEWS The good news is everyone does get through to the other side. How quickly you recover from the experience will depend on:

Act4tomorrow is dedicated to providing you the best support, we will get you through this emotional roller coaster as cost effectively as possible. Founded to be a better way to separate, divorce and handle children’s matters. For a free initial consultation call the team 1300 Act4Tom (1300 228486).

Married, Defacto, Same-sex couples Australia wide and Australians overseas.

u MINDSET – Picture the things

you would like to do once this is behind you

v COMPROMISE – Reduces the time spent in your separation

w OPEN MIND – Think of alternative solutions if plan ‘a’ isn’t possible

x LANGUAGE – Watch your words,

they can change the whole dynamics

y COMMUNICATION – Keep

communications civil and respectful

Separation Specialists 1300 Act4Tom (1300 228486)

act4tomorrow.com.au

info@act4tomorrow.com.au

Your Lo cal Cruise Specialists

2020 WORLD CRUISE 106 nights on the Sea Princess

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Departs from Brisbane on 14th May 2020 From $23,999 per person twin share* Includes $1,300 on-board credit per person

Departs from Brisbane on 17th April 2020 From $17,099 per person twin share* Includes $1,000 on-board credit per person

• • • • • • • • •

106 nights Brisbane to Brisbane 33,000 nautical miles 27 countries 40 destinations 20 UNESCO World Heritage Sites 13 late night calls with overnight stays in Dubai, Venice, New York, Lima (Callao) Cross Equator twice 6 continents (North America, South America, Australia, Africa, Asia & Europe) Arctic Circle 1000+ nautical miles: 5 days, 3 ports

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77 nights Brisbane to Brisbane 3 continents, 12 countries 11 late night calls, with overnight stays in Vancouver, San Francisco Cross Equator & International Date line twice 35 destinations 7 UNESCO World Heritage Sites 22,400 nautical miles

Travel Associates Caloundra – 1300 212 896 Travel Associates Mountain Creek – 1300 667 603 Travel Associates Noosa Civic – 1300 652 981 *Terms and conditions apply. World Cruise: (Inside Cabin Category ID), Circle Pacific Cruise (Inside cabin Category IB) *Book now - offer expires 30 April 2019, or until sold out. Princess Captain’s Circle Savings: Past Princess Guests can also get an extra savings of up to $1000 per person. On-board credit is applicable to the first and second - berth guests only. Third/fourth-berth guests are not eligible. Guests with single occupancy will receive the per stateroom credit.On-board Credit is may be used on a single cruise only and not redeemable for cash. Exclusive to the Playford Travel Group of Travel Associates Stores. Playford Travel Pty Ltd ABN 52322431024 License 3145713.

PROFILE | FEATURE WORDS INGRID NELSON PHOTOS CONTRIBUTED

PROFILEMAG.COM.AU 79

wo rld

GO SEA THE Dreaming about a world cruise for your next holiday? We chat with Leah Morton, a travel advisor with more than 20 years experience from Travel Associates, Mountain Creek. The cruise specialist explains why you should consider a cruise for your next trip. WHY SHOULD SOMEONE CONSIDER A CRUISE FOR THEIR NEXT HOLIDAY? Cruising opens up so many choices for a fun-filled holiday. It is such an affordable way to travel to multiple, diverse destinations that would be very difficult to coordinate all on one airfare. At the same time you are enjoying yourself on impressive ships with lots of amenities you may not find in a land-based resort style holiday. Not to mention the delicious complimentary dining, onboard activities and first class entertainment you will enjoy along the way.

WHAT TYPE OF TRAVELLER IS BEST SUITED TO CRUISING? With such a variety of cruises available, we can find a cruise to suit any type of traveller. You can choose from large activity-filled mega-ships to smaller luxury ships, and everything in between. Cruising suits clients who want to unpack once, experience multiple destinations, and have a fun-filled holiday where they can do as much or as little as they please.

WHAT ARE SOME OF THE THINGS YOU NEED TO CONSIDER BEFORE GOING ON A CRUISE? 1. The type of cruise ship that will best suit your needs. This is why it is best to utilise a travel advisor as we can ensure we find the best ship for you. 2. What sort of destinations and length of itinerary you are wanting. Some itineraries have more sea days than others, so best to take this into consideration.

NOOSA CIVIC 1300 652 981 28 EENIE CREEK RD, NOOSAVILLE

3. What sort of cabin fits your budget? You may be the sort of person who spends very little time in your cabin, so a cabin with no window will save you money, but if you enjoy relaxing in your cabin, you will really value and appreciate the fresh air and extra light you will get from a balcony cabin or a more spacious suite.

YOU HAVE BEEN ON MANY CRUISES, WHAT HAS BEEN YOUR MOST MEMORABLE? I would have to say getting married by the captain onboard the Sea Princess four years ago. We had 50 of our closest family and friends onboard on a short twonight voyage from Brisbane to Sydney to celebrate with us. It was such a fun, easy, memorable way to get married and enjoy our very special day. No one had to drive anywhere, everything was right there, our wedding venue and reception was in the main dining room and we all danced the night away in the night club afterwards.

WHAT ARE THE MAIN DIFFERENCES BETWEEN AMERICAN, AUSTRALIAN, EUROPEAN AND ASIAN-BASED CRUISES? It used to be the variety of cruise ships, but Australia is now seeing more and more cruise ships come to our waters, so you have a plethora of choice. Cruises out of Australia really cater for Australians with regards to our tastes for good coffee, Australian wines and even Vegemite for your toast. Currency on board is AUD and there will be Australian power points. This is a big reason the Princess world cruise is so popular from Australia. English is not always the first language spoken on some Asian and European cruises.

MOUNTAIN CREEK 1300 667 603 158-170 KARAWATHA DR, MOUNTAIN CREEK

PORTS LEAH HAS VISITED AROUND THE WORLD • Auckland • Bay of Islands • Tahiti • Maui • Honolulu • Seattle • Victoria • Ketchikan • Juneau • Skagway • Hubbard Glacier • College Fjord • Tokyo • Osaka • Hong Kong

CALOUNDRA 1300 212 896 46 BULCOCK ST, CALOUNDRA

TRAVEL | WEEKEND ESCAPE THREE BLUE DUCKS

Weekend Escapes:

BRISBANE When was the last time you travelled down the highway and spent a weekend in Brisbane? If it’s been a while, chances are you won’t even recognise the place thanks to an array of newly opened hotels, restaurants and shopping precincts. Here’s what to see and do for your next weekend escape to Queensland’s capital city!

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FELIX FOR GOODNESS

SATURDAY: Start your weekend with a spot of shopping in James Street, New Farm. The Calile Hotel is a brand new feature to the well-known shopping and dining strip and is home to a slew of designer boutiques from Camilla and Marc to Mr Zimi. If you’re feeling peckish, head upstairs to the stunning Hellenika restaurant for some Greek eats and an Aperol spritz by the pool. If the spritz went down a treat, it’s just a 10 minute walk from James Street to the brand new Howard Smith Wharves, which is home to Felons Brewery, abundant outdoor areas, two indoor event spaces, a soon-to-open boutique hotel, and the stunning overwater bar Mr Percival’s. The best part about the venue is its location; directly under the Story Bridge with views of the river and city.

SATURDAY NIGHT: There are plenty of world-class restaurants (new and old) to check out in Brisbane right now, including Honto, Mrs Browns, Stokehouse and the list goes on. Our pick of the bunch would have to be Three Blue Ducks located within the five-star W Hotel in the CBD. Although the restaurant has a stunning fit out and an incredible menu, it’s not an intimidating venue, thanks to its focus on real food and laid back dining. All that food and drink is sure to make you sleepy, so why not book into the immaculate W Hotel upstairs? With cutting-edge amenities and an artist-designed interior, it’s an experience for the senses that you won’t be forgetting for a long time.

RANGE BREWING

SUNDAY: They don’t call it Sunday fun-day for no reason! If you still have dollars to burn, take a stroll through Brisbane city and check out the range of shopping from high street to high end. Don’t miss any nooks and crannies as this is where the best shopping and cafe spots hide. Our pick for brunch? Felix For Goodness in Burnett Lane. There’s always something incredible to see in South Bank, and you simply can’t go past a visit to GoMA, even if it’s just to escape the crowds and enjoy the art for half an hour.

SHOPPING AT THE CALILE HOTEL

EAT STREET NORTHSHORE

Once you’re out of the city and heading north, we recommend Range Brewing in Newstead for not only high quality craft beers, but some of the best pizzas in Brisbane. Finally, head to Eat Street Northshore to finish off a food and entertainment-filled weekend. It’s recently expanded to include 180 dining, entertainment and retail shipping containers and there are now more places to sit and enjoy time with family and friends by the river.

ICONIC THINGS TO DO IN THE RIVER CITY: • Climb Mt Coot-tha • See a show at QPAC • Witness a Kangaroo Point sunset • Take a Lime Scooter or City Cycle Bike for a spin around the city • Ride the Wheel of Brisbane • Abseil the Story Bridge • Swim at the Enoggera Reservoir • Go for a swim at the South Bank Streets Beach • See a gig at the Triffid • Ride the City Cat • Have a picnic at New Farm Park • Go to one of the many farmers markets around the city

TRAVEL | WEEKEND ESCAPE

TIMELESS

in the river city WORDS HAYLEY WRIGHT PHOTOS CONTRIBUTED

Whether it’s for work or leisure, Brisbane Marriott is the perfect place for a weekend escape or mid-week business trip. Celebrating its 21st birthday this year, the hotel has undergone a long overdue renovation, offering guests a luxury five-star experience in the River City. After six months of uninterrupted renovations transforming 267 guest rooms, three executive suites, a presidential suite and signature restaurant, Brisbane Marriott looks and feels five-star. The renovations set the hotel chain back 20 million dollars, a small price to pay to restore a jewel in the crown. The renovations kicked off in July last year, now offering timeless opulence. The Greatroom lobby is steeped in history providing an inspiring first impression. Retaining its marble, granite and Grecian sandstone pillars which span 3.6m in diameter and restored Rosso Alicante floors provide a grand sense on arrival. However, the sophistication of the room is complete when all eyes gaze towards the hand-forged chandelier hanging from the centre of the room. While a few floors up, the standard rooms keep a similar colour palette with creamy marble bathrooms and modern amenities. The rooms themselves are timeless with rich grey walls trimmed with

white, light coloured timbers and natural light which floods in from the stunning backdrop of Brisbane river, Story Bridge, Eagle Street Pier, Kangaroo Point Cliffs and the city skyline. Malaysian based ‘Duoz Design’ has hand selected elegant furnishings and fabrics reflecting the Sunshine State’s lifestyle. A few floors higher and the Presidential and Executive suites display a crisp elegance, with similar jewel tones and rich textures that create a luxurious stay. Over two decades the suite has had its fair share of celebrity guests including singer Tom Jones who enjoyed a bath in champagne which he believed was the key to keeping himself young; Kylie Minogue who requested a baby grand piano; and former US President Barack Obama who stayed during the G20 summit. Brisbane Marriott is located on the corner of Queen and Adelaide streets, and is easily accessible to the international and domestic airport, which means the hotel is frequented by returning corporates doing business in the CBD. The iconic landmark extends itself to savvy travellers driving from the Gold Coast, Toowoomba and the Sunshine Coast; offering flexible and functional work surfaces. Come the weekend, the outdoor swimming pool, spa and sauna allow guests to unwind on a balmy day. The hotel is also just a stone’s throw away from the chic shops and boutique eateries at Queen street mall.

“THE RENOVATIONS SET THE HOTEL CHAIN BACK 20 MILLION DOLLARS, A SMALL PRICE TO PAY TO RESTORE A JEWEL IN THE CROWN. THE RENOVATIONS KICKED OFF IN JULY LAST YEAR, NOW OFFERING TIMELESS OPULENCE.” While the hotel offers something for those doing business or leisure, the onsite restaurant Motion Dining has a delicious seasonal menu open for breakfast, lunch and dinner daily. Using locally sourced produce including Queensland’s freshest prime steaks, oysters and seafood it’s known for its Friday and Saturday night seafood buffet. The delectable and innovative dishes are by award winning Executive Chef Peter Iwanczyk whose culinary journey began more than two decades ago. In 2016 he was awarded Chef of the Year at the Queensland Hotel’s Association Excellence Awards. Now he is constantly developing and driving his team to produce the finest food for guests and clients. To change up the scenery from alfresco dining and stylish ‘M’ Bar, Eagle Street Pier is right at the Marriott’s doorstep, allowing you to enjoy a stroll along the river after a bite to eat. Many businesses find the hotel has an impressive event space with indoor and outdoor options to hold meetings, conferences or events. Divided over two floors, the Marriott boasts 12 flexible event

spaces, which have been engineered to maximise space. A dedicated on-site event manager takes care of the finer details from a variety of catering and beverage packages to visual technicians. The modern rooms are equipped with the latest technology and elegant furnishings.

“THE ROOMS THEMSELVES ARE TIMELESS WITH RICH GREY WALLS TRIMMED WITH WHITE, ELEGANT FURNISHINGS WHICH OVERLOOK A STUNNING BACKDROP OF BRISBANE RIVER, STORY BRIDGE, EAGLE STREET PIER AND THE CITY SKYLINE.” Marriott Hotels started in 1927 as a drive in motor hotel and has since grown globally offering 500 hotels and resorts in 65 countries around the world. The chain providing people from all walks of life

experiences and opportunities. By blending work and play, the Marriott’s spirit to serve is evolving travel through each individual’s stay. But what sets the Marriott apart from the rest and makes corporates and patrons book time and time again is its boutique service. General Manager John Douglas says, “It’s the people who make it. Staff remember your names and what you like, which has guests booking again.”

BRISBANE MARRIOTT PHONE: 3303 8000 515 QUEEN ST, BRISBANE CITY MARRIOTT.COM.AU

CULTURE | REVIEW

A L L T H AT

JAZZ WORDS HAYLEY WRIGHT PHOTOS CONTRIBUTED

Be transported to the era of some of the greatest jazzmen and sing along to toe-tapping tunes when jazz royalty Wynton Marsalis and Jazz at Lincoln Center Orchestra swing into QPAC this March.

Nine-time Grammy winner Wynton Marsalis leads this incredible ensemble of artists playing arrangements of jazz repertoire. Best described as ‘music of jazz royalty performed by jazz royalty’, the show celebrates the legendary greats including Duke, Dizzy, Goodman and Brubeck. The band has an iconic and unique take on the jazz classics and has filled halls right across Australia, Europe and America. Trumpet legend Wynton Marsalis is the first artist to be awarded the prestigious Pulitzer Prize in music and has recorded more than 70 albums. He’s also the first and only artist to win both classical and jazz Grammy Awards in the same year – an incredible feat he achieved two years running. Listening to Marsalis, it’s clear to see why he’s achieved such accolades. As he plays his trumpet the hall instantly fills with clear strong notes carrying emotional depth, played with a trumpet technique that overtime has become second nature.

Marsalis’ music has been described by many as ‘hearing life being played out through music’. Two incredible programs of the greatest jazz hits will fill QPAC’s Concert Hall, kicking off on the 4th of March with ‘Jazz Ambassadors’. Step back in time and listen to toe-tapping hits of the Twentieth Century, honouring acclaimed artists Duke Ellington, Dizzy (John Birks) Gillespie, Benny Goodman and Dave Brubeck. The second show on the 6th of March, ‘Monk, Miles and More’, allows you to experience truly exceptional artistry. Spend a night applauding the genius jazz masters, including Thelonious Monk; an American pianist and composer renown for his improvisational style; Miles Davis, one of America’s most influential trumpet players and John Coltrane an American saxophonist who pioneered ‘free’ jazz. However, while the night is about commemorating exceptional musicians and composers, it’s the talented Jazz at Lincoln

WYNTON MARSALIS

Center Orchestra who weaves its own sizzling arrangements and superb original compositions for the audience. Take the time out from your busy schedule, book a night in Brisbane and enjoy an evening of blues and swing. While it’s a night of opportunity, you can’t get much closer to the scintillating notes than in the grand Concert Hall. A night of timeless standards and red-hot hits is an evening at QPAC you won’t want to miss!

WHEN: 4 & 6 MARCH WHERE: QPAC CONCERT HALL BOOKINGS: QPAC.COM.AU OR 136 246 WYNTON MARSALIS AND JAZZ AT LINCOLN CENTER ORCHESTRA

DISSONANT WORDS HAYLEY WRIGHT PHOTOS CONTRIBUTED

A vivid display of sustainable art, crafted by artist and musician Ross Manning fills Caloundra Art Gallery. The Brisbane-based artist is renowned for using everyday materials to create an interesting compilation of light and sound, producing Dissonant Rhythms. In a dark room is where Ross Manning’s work comes to life. Scintillating interplays of light bounce from wall to wall where his two passions, repurposed materials and music, fuse together for the national tour of Dissonant Rhythms. “The institute of Modern Art invited me to put together a show which oversees the last 10 years of my practice,” says Ross. The exhibition at Caloundra Art Gallery features sculptures made out of recycled ceiling fans, fluorescent tubes, lights and overhead projectors, trapping art enthusiasts in a mesmerising display of light and sound. “The title Dissonant Rhythms has this overarching theme throughout the show where everything is turning or having its own enclosed system of loops or isolation and that is either visual or sonic,” he says.

rhythms

Within the show there are six works, with the earliest dating back to 2009. While his ‘Wave Opus’ series is the relentless work spanning 15 years. The series uses a variety of percussive objects which are self-playing, making for great encounters with guests. “The core of that piece is the two motors have a rope attached and as the motors spin it creates a wave form in the rope,” explains Ross. “Each work has its own system of energy and they all operate within their own logic in a way, without a human present. So it’s relying on the physicality of the object, balanced or levered or spinning or projecting colour.” Other artwork to look out for is ‘Spectra’ which has been described to create a ‘sonic luminous landscape’. Ross combines mechanical movements with gravity, friction and sometimes a little bit of luck to create these incredible sculptures. “Spectra is something I have been working on since 2012. The work is a suspended series of beams. At one end is a fan and at the other end is a fluorescent tube with a different colour,” says Ross. “The fans spin and oscillate, they send each beam into orbit. As the coloured light moves in the space they mix together in different ratios and when that colour mixes you can see it on the gallery walls.” The internationally acclaimed artist has featured his work around the globe, starting by unveiling a major new commision in Sydney before presenting work in Shanghai in 2016. He’s also featured in the Museum of Contemporary Art Primavera in 2009. But this is the artists’ first survey exhibition, which debuted at the International Museum of Art. His work has been described by many as ‘his own world animated by light and sound’, and that’s exactly what he’s created over the last decade. Dissonant Rhythms will travel to 10 locations across Australia until 2020, making a stop this month at the Caloundra Regional Gallery before moving onto Mornington Peninsula Regional Gallery in Victoria on 10 May.

DATE: 9 FEBRUARY TO 31 MARCH 2019 WHERE: CALOUNDRA REGIONAL GALLERY

MOVIE REVIEW

Alita: Battle Angel Alita: Battle Angel is a cyberpunk action film which follows the story of abandoned Alita, who is found unconscious by a compassionate cyberdoctor. When she wakes, she has no memory, so embarks on a dangerous and treacherous quest to know her past. In Cinemas on 14 February, the actionpacked film is the latest screenadaption of Japanese manga Battle Angel Alita. Heavyweight producer of Avatar and Titanic, James Cameron, handed over the director’s seat to Sin City’s Robert Rodriguez. The thrilling film takes you several centuries into the future where Alita (Rosa Salazar) is found in a scrapyard by Dr Dyson Ido (Christoph Waltz). The film follows Alita’s journey to discover the truth about her past while battling a corrupt and deadly threat against Iron City. Alita: Battle Angel also stars Jennifer Connelly, Mahershala Ali, Ed Skrein, Jackie Earle Haley and Keean Johnson. “In February an angel falls and a warrior rises.” STARRING: Rosa Salazar and Christoph Waltz PRODUCER: James Cameron DIRECTOR: Robert Rodriguez To celebrate the release of Alita: Battle Angel on 14 February, we have tickets to give away. Make sure you are following Profile Magazine on Facebook to go into the draw to win a double pass.

s p i t T g n i e k r Ma

TO GROW YOUR BUSINESS WHAT THE FOX CREATIVE CAN SHOW YOU A TOTALLY NEW WAY OF DOING BUSINESS!

1. ADVERTISE WHERE YOUR AUDIENCE ALREADY HANGS OUT If you want to get your name out there, the best places to advertise are where you know your customers are scrolling. From sponsored blog content to pay-per-click Facebook ads or retargeting your website visitors across the Google display network. There are loads of options to showcase your brand’s foxy personality and amazing services online. It’s true most people are on Facebook these days, but getting the most out of your dollar means examining where your brand will have the most impact. Maybe your users prefer Instagram? Always remember the recipe for successful advertising is a clear campaign objective, thoughtful conversion funnel, foxy creative and measurable outcomes. 2. MAKE AN OFFER THEY CAN’T REFUSE It’s human nature to love a bargain, especially when it involves a business we adore! Post a promotion on social media that offers unbelievably great value and is relevant to your customer’s needs right now. Sure, you may skim a little bit off of your profit margin per sell, BUT… You’ll make up for this many times over by increasing your overall sales.

“POST A PROMOTION ON SOCIAL MEDIA THAT OFFERS UNBELIEVABLY GREAT VALUE AND IS RELEVANT TO YOUR CUSTOMER’S NEEDS RIGHT NOW.” 3. SPEND YOUR ADVERTISING BUDGET LOCALLY In 2018 lots of businesses made the mistake of casting their marketing net too wide. If you have a product or service that has a national or global market potential, you shouldn’t dismiss the power of local advertising. Narrowing down your target audience to your local area will get you more value for each dollar spent, whether in traditional media such as local print advertising, or running a digital campaign on Facebook. Establishing a successful brand means being a real person from a real place with a real story. So invest in your local business community before you take over the world.

The What The Fox team are experts in all things social, branding, websites and all your digital marketing needs.

1300 629 029 info@whatthefox.com.au | www.whatthefox.com.au

s s s s Bu iTnieps

Youin'rveited

TO MAXUM-ISE BUSINESS 1. CREATE A PLAN “By far we find those businesses that succeed are the ones that have a plan. Certainly those plans change over time, but be prepared to have a plan and be prepared to change the plan as we work through it.” 2. SOURCE A ‘SUCCESS TEAM’ “Again, looking at our well over 20 years of experience, our successful businesses have a success team. We’re part of that success team for you. We also have a network of professionals that we work closely with. I have a legal team that we work very closely with. We have some liquidators that we work very closely with. And that’s all part of the process. Because we can’t all be experts everywhere and relying on a success team is really key.”

BUSINESS

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BOOTCAMP 9AM – 12PM, FRIDAY

CALL US TODAY FOR AN HOUR OF POWER WITH THE TEAM, WHERE WE WILL WORK WITH YOU TO DESIGN A STRATEGIC GROWTH PLAN THAT SETS YOU UP FOR SUCCESS.

29 MARCH 2019 Our brand NEW workshop! Learn from our Maxum International team about:

+ Business growth and strategy + Wealth creation and asset protection

+ Create a business plan Learn from our What The Fox team about:

+ Best strategies for running digital campaigns

+ Tips to smash your marketing goals

WHERE? , Aerodrome Rd, 2/14-20 Maroochydore Q 4558

3. HAVE A MARKETING STRATEGY “You can have the best business out there, but if you’re not marketing it, there’s really no point.”

COST? $49 Early Bird Special (must book by 22 March)

Feel at ease knowing you have the backing of both Maxum and What The Fox for all your business and marketing strategy needs.

$99 Full Price (if booked after 22 March)

TO BOOK Seats are limited so be quick. Head to whatthefox.com.au to register. See you there!

1300 629 029 office@maxuminternational.com.au | www.maxuminternational.com.au business planning

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