July Profile Magazine 2016

HUnGRY FoR CHanGE The South African native shares the tasty delights of her dual homelands through gourmet safari adventures

Matt Golinski A glimpse into the life of one of our favourite chefs

What’s next for James Colquhoun and Laurentine ten Bosch of Food Matters?

A gourmet getaway valued at $2500!

stYlE soCiEtY

Introducing four fashion heavyweights coming to the Coast

“People who love to eat are always the best people.”

- JULIA CHILD

Front cover image by Paula Brennan.

Read Matilda’s story on page 25.

WELCOME TO OUR

GOUrmet

WELCOME

Take a look behind the scenes at this month’s covershoot...

Special thanks to Zambezee in Mooloolaba for dressing our cover talent. On front cover Matilda wears Camilla Rapturous round neck kaftan, RRP $599.

ISSUE

KARA DE SCHOT, PROFILE GENERAL MANAGER

O

ur winter has well and truly arrived!

Hailing from New Zealand I use the term ‘winter’ lightly, I love (make that LOVE in screaming capitals) that the Sunshine Coast winter doesn’t mean thermal underwear and ice-covered windscreens. Rather, the slight chill inspires the incorporation of stylish scarves, ankle boots and light jackets (if you feel like dressing up) into your wardrobe. Speaking of style, the Profile team is counting down the days until we invite four national style legends to the Coast for our Profile Style Society event (visit www. profilemag.com.au for more info and to purchase your ticket), we’ll make sure it’s toasty warm and the food, oh the food, will be nothing short of sensational. If you want to attend an event that will have huge coverage and be talked about for a long time, this is the one!

We are all about the food this month – our Gourmet Editor (right) is floating around the office in a state of euphoria over this issue, and our beautiful cover girl, Matilda, is a shining example of the magic food can bring to one’s life and career. The photo shoot was full of delicious spicy textures and warm winter colours, African music playing in the background and Matilda’s feet moving to the beat (only stopping just long enough for us to get the magic shot!).

Feast your eyes on her story and the magic that is the Gourmet issue.

Kara xx

july 2016

Melina Dee Makeup Artistry created a beautiful natural look for Matilda’s hair and makeup.

MEET THE PROFILE TEAM NICOLE FUGE, Gourmet Editor

Whether it’s embarking on a delicious odyssey across the Sunshine Coast, or whipping up culinary treats at home, Nicole is our resident foodie at Profile Magazine.

Complementing her role as Senior Journalist and Editorial Coordinator for Profile, Nicole regularly serves up exclusive chats with some of Australia’s most prominent chefs for feature stories in the magazine, unveils some of the Coast’s hidden gems through blog posts on our newly-revamped website, and introduces you to local restauranteurs and chefs through The Gourmet Edit episodes.

Nicole is always looking for new flavours to sink her teeth into, submit your gourmet story suggestions or restaurant suggestions via the website, www.profilemag.com.au/contact

Connect with us: profilemagazine

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CONTENTS

EdItor’s note H

ow lucky are we to live in a region with such wonderful biodiversity? Not only do we have access to some of the freshest INGRID NELSO seafood straight N, EDIT OR from the trawlers of Mooloolaba and Tin Can Bay, our lush Hinterland towns are teaming with dairy farmers, cheese makers and nut growers.

You only have to meander through the foodie destinations of Maleny, Montville, Kenilworth and Yandina to discover the delicious array of foods we have right on our doorstep. Home to many different nationalities, the Sunshine Coast has also become a cultural melting pot, with popular eat streets like Ocean Street offering an array of exotic flavours from around the globe.

Speaking of multicultural, our cover star, South African native Matilda Scarfe came to Maleny some 32 years ago. Today she runs a successful holiday accommodation business, hosts yearly culinary tours to South Africa and produces a range of marinades, chutneys, sauces and curry mixes under her label Gourmet Afrika that are sold in 200 shops Australia wide. Nicole Fuge shares her remarkable story of success.

We also catch up with fresh food advocate Shane Stanley. Well known for giving producers an avenue to sell their wares direct to the public through the Noosa and Kawana Farmers Markets, Shane shares his passion to provide locals with the freshest of produce.

I catch up with revered Sunshine Coast chef Matt Golinski to discover what is keeping him so busy these days, and as always we bring you right up to date with all things fashion, homewares, business, health, beauty and lifestyle. If it’s happening on the Sunny Coast, you’ll read about it in Profile.

We love hearing from our readers, so make sure you send us your feedback and any story suggestions via our Facebook page or email direct to editorial@profilemag. com.au.

The Profile team had such fun bringing you this mouthwatering issue. Jam-packed with delicious stories, it’s sure to whet your appetite (pardon the puns!).

Until next time …

Bon appetit!

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ON T H E COV E R

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25 48

Matt Golinski

A life less ordinary.

A glimpse into the busy life of renowned chef Matt Golinski

Matilda Scarfe

Cooking for african pride.

The South African native shares the tasty delights of her dual homelands through gourmet safari adventures

James Colquhoun and Laurentine ten Bosch Hungry for change.

What’s next for James Colquhoun and Laurentine ten Bosch of Food Matters?

profilemag.com.au

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94

84

98

14 25

REGULARS

BUSINESS + REAL ESTATE

03

welcome

06

socials

10

let’s chat

14

people matt golinski

22

homegrown shane stanley

25

cover story matilda scarfe

30

future jude blereau

32

view david and cheryl giles

70

74

inspire the ackerman family

76

96

competitions

04 08

98

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editor’s note

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48

business james colquhoun and laurentine ten bosch

51

in focus

56

milestones dr brett stone

events 52

blokes about town

LIFESTYLE 64

the style edit johanna jensen-brown fashion

72

beauty

80

health

22 GOURMET + CULTURE 82

the gourmet edit nicole fuge

84

gourmet nathan turnbull and antonio puelma

86

ladies at lunch

90

exclusive matt sinclair

92

recipe

93

foodie trail

94

culture straalen mccallum

95

culture reviews

home style

the last word justine schofield

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SOCIALS

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PROFILE MAGAZINE JUNE LAUNCH

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The Sunshine Coast’s most inspiring señoritas (and señors) celebrated the launch of Profile Magazine’s Empowering Women issue at the Prickly Piñata in Cotton Tree on Monday, 6 June.

It was a networking fiesta for all involved, and of course an utter treat for the palate with Mexican tapas and cocktails on hand.

Photos Wade Fuge 4

WANT TO NETWORK?

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PROFILE MAGAZINE JUNE LAUNCH 1. GIORGI CIOT, TIANA MERCER, JORDAN MERCER AND CAROLAN CIOT 2. DONNA PENNY AND KAMILLA BARBER 3. ELLIE DUNBAU 4. NATALIE CHERRY AND RICHELLE REEVES 5. JOSH JARRETT AND TRACEY HESLOP 6. KAREN SIPPEL AND NATHAN TURNBULL. BEYOND BRILLIANT FOUNDATION LUNCH 7. ANNETTE SYM, KERRY PHAIRS AND KAY WARD 8. SUZANNE RILEY AND MARK JOHNS 9. HAYLEY PARSONS, PAULA DICK, KATE LEAHY AND JANE MEREDITH 10. MANDY HARGREAVES

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Join our next Profi le Magazine launch eve nt to meet 100+ local bu siness owners and influenc ers.

Book your tickets at profilemag.com.au

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BEYOND BRILLIANT FOUNDATION LUNCHEON To mark Brain Cancer Awareness Month, the Beyond Brilliant Foundation held a luncheon on Saturday, 28 May at Noosa Waterfront Restaurant & Bar. In conjunction with the Foundation, Secrets also revealed their Brilliant Beanie, featuring about 1700 Secrets Diamond Simulants and auctioned to raise funds for Carrie Bickmore’s Beanies 4 Brain Cancer Foundation.

Photos Cheryl Nonmus, ONQ Photography 10

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profilemag.com.au

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CALOUNDRA CHAMBER OF COMMERCE SMART LUNCH CLUB

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The Caloundra Chamber of Commerce held the Smart Lunch Club on Tuesday, 10 May at BreakFree Grand Pacific in Caloundra with Workplace Central director Anita Moss, who debunked the eight workplace myths and provided strategies to challenge the way you think about your business.

Photos Brian Rogers Photography 3 CALOUNDRA CHAMBER OF COMMERCE SMART LUNCH CLUB 1. BRENDAN O’NEIL AND LEANNE LAYFIELD 2. LINDA WEAVER, PENNY WATSON AND DANYELL SPARKSMAN 3. MEAGAN CROSS AND GRAHAM WATTERSTON SUNSHINE COAST BUSINESS AWARDS LAUNCH 4. DAVID MARR AND COURTNEY ASPLAND 5. CATHERINE MOLLOY AND MADELENE BETTEGA 6. DOM OGUN, TIFFANY OGUN AND BRENDAN BATHERSBY 4

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AS UNIQUE SUNSHINE COAST BUSINESS AWARDS LAUNCH The Sunshine Coast Business Awards launched on Wednesday, 25 May at Lily’s on the Lagoon Novotel Twin Waters Resort, with a regional networking/cocktail event to celebrate the opening of nominations. The awards recognise and celebrate the achievements of the local business community.

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We know that what we do is something very special because there is nothing quite like the moment when an opal captures your heart.

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Photos Barry Alsop 11 Ballantyne Ct, Glenview QLD 4553 (07) 5494 5400

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july 2016

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EVENTS

JU LY.

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PROFILE MAGAZINE LAUNCH The July edition of Profile is a celebration of the gourmet delights our beautiful coastal region has to offer, so you can be sure this month’s launch will be a feast for the senses. Join us at See Restaurant, Mooloolaba, meet the Profile team and mingle with advertisers, readers, and the familiar faces that feature in the July edition, at this fun and fabulous event. Grab your very own copy of the magazine fresh from the printing press and enjoy a relaxed networking opportunity in a stunning setting. www.profilemag.com.au

ROMEO AND JULIET

6 THE FAIRIES LET’S PARTY TOUR

The kids will be on cloud nine when Harmony and Rhapsody from children’s television show The Fairies swing by Lake Kawana Community Centre to play. Joined by their friends Barnaby, Elf and Wizzy, The Fairies will sing and dance the day away as they teach children the five fairy friendship rules they need to throw a fan-fairy-tastic party everyone can enjoy. Tickets are $27.50 for standard entry or $50 for premium tickets, which will include meeting the cast.

Experience a hauntingly beautiful retelling of William Shakespeare’s most renowned play, when the Melbourne City Ballet takes to The Events Centre stage this month.

Choreographed by Michael Pappalardo, this graceful masterpiece will absorb you into the story of everyone’s favourite star-crossed lovers. A pre-show buffet dinner is also available for an extra cost. Tickets are available from $35.

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www.theeventscentre.com.au

www.scvenuesandevents.com.au

15 8-10 July: QUEENSLAND GARDEN EXPO

STYLE SOCIETY EVENT

With more than 360 exhibits and a number of demonstrations and displays on offer, the annual Queensland Garden Expo showcases the best in subtropical gardening. Experts and novices alike will be able to gather stacks of ideas from over 55 nurseries in attendance, while there will be plenty of food, entertainment and free children’s activities to ensure the whole family is happy. Taking place over three days, you can take your time in seeing all that is on offer. Entry prices start at $16.

Join Profile for a fashion event like no other, as the Sunshine Coast’s most stylish long lunch takes flight. Held in the industrial vibed Cirrus Hangar at Caloundra Airport from 12pm to 3pm and hosted by TV personality Liz Cantor, guests will enjoy a canape style lunch while listening to a style discussion between jewellery and accessory designer Holly Ryan, journalist and blogger Annabel Falco, and stylist and creative director, Molly King. It’s an absolute must for the Coast’s couture lovers and social influencers, so snap up your tickets today!

www.visitsunshinecoast.com 8

POWERED BY

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www.profilemag.com.au/stylesociety profilemag.com.au

15-24 July

NOOSA LONG WEEKEND FESTIVAL

This year’s festival is a colourful celebration marking the event’s 15th anniversary. Over 250 artists will participate in 88 performances over 10 magical days, and with a huge variety of events in music, theatre, dance, thought, food and more, there’s sure to be something for the whole family.

Tickets for individual events are available online now. www.noosalongweekend.com

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THE STEPS CHARITY GRAND WINTER BALL

Support a fantastic cause while enjoying a night of black tie glamour.

Held at The Events Centre in Caloundra from 6pm, there will be a three-course sit down dinner, quality entertainment, a silent auction and other fundraising activities, with proceeds going towards The Pathways Project – a valuable charity helping disabled youth live brighter, more independent lives.

Individual tickets are available for $229.

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RELATIONSHIP WORKSHOP Presented by psychotherapist Pamela Pannifex, Mistakes Couples Make is a workshop that shares the latest marriage research and teaches couples how to effectively communicate while handling conflict. To attend this workshop on Saturday 30 July, from 4-5.30pm, at Fresh Holistic Health in Forest Glen or to register interest for future workshops, call 5445 2928. Bookings are essential. Tickets are $25 per person. www.sunshineholisticcounselling.com.au

july 2016

Shop 12/13 Zanzibar Arcade, The Esplanade Mooloolaba QLD 4557 07 5444 4422 | avenuej@juniper.com.au Avenue J Couture @avenuejcouture_official

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LET’S CHAT PROFILE

WORDS NICOLE FUGE

SENSORY OVERLOAD When it comes to eating, the sense you assume to dominate is taste. But as I discovered, each of the five senses come into play, in more ways than you would imagine.

A

s a child, I remember sitting at the dining table refusing to eat my peas. I’ve always disliked them, still do to this day. But I wasn’t allowed to leave the table until I’d finished my dinner, so I would pinch my nose and wolf the little devils down until they were all gone. Why did this mask the taste? It turns out each of the five senses play an important role when we eat.

SMELL

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TASTE

Taste refers to what is sensed by the taste cells on the front and back of the tongue and on the sides, back and roof of the mouth. These cells, or taste buds, bind with molecules from our food and send signals to the brain, which are then broken down into salty, bitter, sweet, sour and savoury.

The fifth taste was discovered by a Japanese researcher, which is why the Japanese term, umami is also commonly used for savoury.

There are two ways we smell, firstly through breathing in the front of the nose, and secondly through the back of our nose, from our mouth, when chewing food.

At least 75 per cent of what we ‘taste’ actually comes from smell and most of the flavours we detect come from within the mouth. This is why wine tasters swill wine, to encourage flavour into the nose.

The sense of smell is also closely linked to our emotions and are connected to the involuntary nervous system. That is why a bad taste or smell can induce nausea or vomiting, and appetising smells increase saliva and gastric juices, making them literally mouthwatering.

TOUCH

“At least 75 per cent of what we ‘taste’ actually comes from SMELL and most of the FLAVOURS we detect come from within the mouth.”

SIGHT

profilemagazine

This sense allows us to feel the texture of our food, whether that be with our fingertips, tongue, teeth and palate, aka ‘mouth feel’. Since the advent of reality cooking shows, everyday consumers are now understanding the importance of this sense in their dishes, with the addition of more textural elements.

SOUND

Whether it’s the sizzle of the cooking process creating anticipation, or hearing different sounds while eating (think the crunch of pork crackle), listening adds another dimension to the food experience.

What would a bowl of soup be without crispy croutons?

Almost half of the brain processes visually, which is why the colour of our food and drink can not only determine whether it is appetising, but quite often its flavour too.

If you eat something orange in colour, you would expect it to be orange in flavour.

Colour comes into play with decor too, with restaurants using this to boost sales.

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

GREEN is associated with being healthy and wholesome. Green also induces thirst. “The first people to use this as the basis for their brand colours was Sizzler.

Drinks were not included and they wanted to encourage people to buy them,” food blogger Lorraine Elliott said.

YELLOW makes people happy, your brain releases a chemical called serotonin, which makes you feel good. So the more optimistic you are, the more likely you are to indulge and spend more money.

BLUE is one of the most unappetising colours. This was put to the test when people ate a blue-dyed steak in a dark room with no complaints, but once the lights came on, some were physically sick. There is also a theory if you put a blue light in your fridge or eat on blue crockery, it will suppress your appetite.

WHITE foods are associated with being empty, and can trick you into mindless overeating. Food eaten on a white plate also appears to taste better than from a darker plate, therefore you eat more of it.

Interestingly, when you have a rainbow of colours, you have a tendency to eat more – think of Skittles and M&Ms, if there is a mixed bowl, you will eat more than if the colours are displayed separately.

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A LIFE LESS

Matt Golinski has to be one of the Sunshine Coast’s hardest working chefs and that’s just the way he likes it. Profile recently caught up with the revered foodie in between his hectic schedule to discover a little more about the man behind the apron.

G

rowing up on a tropical fruit farm in the lush, hinterland town of Palmwoods, 44-year-old Matt Golinski was drawn to the magic of food and cooking from a very early age.

“I was surrounded by good food my whole childhood and living on a farm, we were very hands-on – we milked the cows, we picked the fruit and grew the veggies, we knew where our food came from,” he says.

“I started tinkering in the kitchen when I was a kid.

I loved the science of food. I remember I would find different ingredients to experiment with and I would have dinner ready when Mum and Dad got home from working a day on the farm.”

One of Matt’s fondest memories was watching larger than life TV chef Peter Russell Clarke, who many will remember from the very successful afternoon cooking show he hosted in the ‘80s – before TV cooking shows were cool.

MATT GOLINSKI

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“He was so funny and entertaining, and always seemed to be having such a good time. That was my first introduction to what I thought was the life of a chef.

I thought, ‘Yeah, I wouldn’t mind doing that’,” he says.

Not that fame was something Matt actively pursued. But as fate would have it, some years later while working as a qualified chef at the upmarket Ricky’s of Noosa, he was approached to audition for a brand new television cooking show starting on Network 10.

“A good friend of mine in the industry, Helen Flanagan, asked me if I would be interested in auditioning for a TV show called Ready Steady Cook. I actually said no to begin with, then I had a think about it and agreed to an audition. I remember the producer gave us five ingredients and put a camera in front of us and said you have 20 minutes, go for it.”

Matt became a much-loved regular on the daytime television series, which went on to launch the careers of some of the

“The people I know who have been doing it as LONG as me can’t IMAGINE themselves doing anything else.

They don’t do it for the money and they are used to the odd hours.”

july 2016

biggest names in the industry today.

“Chefs like Manu Feildel, Adrian Richardson and George Calombaris all got their start on the show.

“I have such admiration for them. They are great at what they do. I’m still waiting for my phone call – I’m sure it’s just around the corner,” he jokes.

Tragically, it was during this peak time of his career that the popular young chef ’s life changed forever, when a house fire claimed the lives of his wife and three young daughters in the early hours of Boxing Day 2012 and left Matt with severe burns to 40 per cent of his body. The accident shocked and saddened the Sunshine Coast’s close knit community, prompting an outpouring of disbelief and grief.

Yet despite his enormous loss, not only did Matt make an astonishing recovery, but somehow he found the courage to pick up the shattered pieces of his life and keep going. Finding his solace in the surrounds of the Sunshine Coast, Matt has slowly rebuilt a life for himself and lucky for us, that included getting back to what he loves most – cooking.

“It comes down to the fact you have to love doing it. The people I know who have been doing it as long as me can’t imagine themselves doing anything else. They don’t do it for the money and they are used to the odd hours. It’s part of their life. The problem is that the young kids coming up the ranks today are so far removed from food and where it actually comes from.

They don’t have the same connection.

“We have a serious crisis on our hands in Australia. We have a total shortage of chefs; no one wants to do the long hours and there’s not big money in it. A lot of young kids think they’re going to do a few months and then be on the telly. For them it’s about

being famous, it’s that instant gratification.”

According to Matt, the recent explosion of television cooking shows has been instrumental in glamorising the profession.

“It’s a little bit of cooking and a lot of entertainment. People think they are cooking shows but really they are all about drama and that’s what people want to see.

“Something I have learnt over the years through doing so many cooking demonstrations is that people can only absorb so much information, so you give them the key points but make it fun – tell a story, tell a joke. It has to be memorable.

That’s why these shows are so successful.

“Personally I don’t watch them. They drive me insane, to be honest. However, I do think they are great in that they expose the world to a new level of food and produce they otherwise wouldn’t have known about.”

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PEOPLE

“We milked the cows, we picked the fruit and GREW the veggies, we KNEW where our food came from.”

Raised with good old fashioned values about eating all foods in moderation, Matt says while diets such as paleo and no sugar might be good for the body, life without a good brie would be hard to imagine!

“I feel sorry for people who are on those stringent diets that they can’t enjoy a latte or a block of cheese, there is so much they are missing out on. Surely if the cavemen were still around they would have worked out how to make cheese by now,” he says with a cheeky laugh.

So what is a day in the life of Matt Golinski like these days?

“Busy”, says Matt. And listening to his schedule for the next few weeks, that’s an understatement!

“I’m in Maryborough, then Noosa, then Port Macquarie... the list goes on,” says Matt.

“I love it because I get to meet so many new people. I get a real kick out of doing the food demos. I get a list of all the producers who are going to be there and I cook with their produce, and get up on stage and tell people about them and their story.

“I might be spruiking someone who raises their own goats to make goat salami because they can’t eat other red meat. That’s part of my job as the Gympie Food and Culinary Tourism Ambassador – to drive economic development for the region.”

Matt also makes guest appearances at most of the big festivals in the state including The Buderim Ginger Festival, Felton Food Festival near Toowoomba, Tastings on Hastings at Port Macquarie, Relish Fraser Coast Food Festival,

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Capricorn Food & Wine Festival, and Tin Can Bay Food Festival to name a few.

If that’s not enough, he is also consulting for a new high profile restaurant set to open in Montville later this year.

“It’s going to be awesome. I will be writing the menus and training staff; I can’t wait to get stuck into it.”

Regarded as one of Australia’s most revered chefs, Matt could take his pick of cities to work from, but his heart will always be right here in the beautiful Sunshine Coast, in particular his scenic hometown of Pomona, where he resides with his partner Erin Yarwood.

“The Sunshine Coast is such a foodie haven. It’s because of our diversity and our proximity to the Hinterland and the ocean. We are so lucky to be a big melting pot of cultures.

“To me it’s the natural beauty of the place. It has really retained that country feel – particularly where I live in Pomona. It’s a great little town, where everyone knows your name. I love Noosa too. I have a little boat I take out on the river and I love running through the National Park there.”

In fact, running is Matt’s other passion and when he’s not in the kitchen, he’s training for his next marathon.

“I’ve always been a runner. These days I tend to run in the winter months because of the damage to my skin, I don’t have temperature control. My next big one will be King of the Mountain at Pomona. I’ve done the Noosa Half Marathon a few times too and I love that.”

Is there anything this man can’t do?

“It’s good to be so busy and I love the variety of what I do. Every week I think, ‘How did I end up doing this?’ I feel so blessed.

“But there might be an end point to all this. One day the phone might stop ringing, and when it does, it might be time to open my own restaurant or write a book, which I have been meaning to do for 20 years.”

If Matt’s incredible life so far is anything to go by, I think the best is yet to come.

Watch this space.

profilemag.com.au

• • •

WEDNESDAY, AUGUST

10

Time Morning tea at 10am RSVP 5445 4444 or enquire@scgs.qld.edu.au Address 372 Mons Road, Forest Glen Qld For further information please visit www.scgs.qld.edu.au/openday A School of the Presbyterian and Methodist Schools Association

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Drumroll please…

It’s here!

Introducing your one stop business, money and property magazine.

BUSINESS

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4 COVER PERSONALITIES ISSUE ONE, 4 DIFFERENT COVERS, SAME GREAT MAGAZINE

THINKBUSINESSMAGAZINE.COM.AU

“

If there was something that you could put all this stuff into, to record all this information before you died, it would make life so much easier for your loved ones.”

Words tayla arthur photos rikki lancaster

Think inside

the box As the popular saying goes, there are only two things in life we can be certain of — death and taxes. So Donna Rix of Widibox poses the question: what would happen if you were to get hit by a bus tomorrow?

Life is short.

It’s a saying we’re all familiar with; words to live by that are often uttered to remind us to live everyday as if it were our last.

So what if it was?

We all like to think we know everything about the ones we love and that they in turn know everything about us, but when it comes to discussing funerals or what happens after death, it’s a topic most people tend to avoid.

Losing a loved one is already difficult enough without having to deal with the stress and confusion of organising a funeral, or scrambling to get affairs in order.

This is an experience Donna Rix remembers all too clearly.

After the death of her father in 2009, Donna was faced with the challenge of putting together a funeral that matched his wishes and organising his personal affairs, all while dealing with the devastating impact of his loss.

“My brother and I needed to sort things, and although Dad was fairly organised and he had chosen the music for his funeral and had also said he wanted his ashes to be scattered at the winning post at the Royal Randwick Racecourse, we had nothing else to go on,” says Donna.

“We were also left with Dad’s boxes of files and filing cabinets and things to go through and find everything. It was very overwhelming.”

It was then that Donna came up with the concept of Widibox, which she explains stands for ‘When I Die Information Box’.

“The thought occurred to me at the time, that if there was something that you could put all this stuff into, to record all this information before you died, it would make life so much easier for your loved ones,” she says.

Widibox is exactly that – an online ‘box’ people can purchase, which stores information regarding their funeral plans and records any other information their family would need to get their affairs in order in the event of their passing.

It makes sense too. As Donna spoke, I couldn’t help thinking that should anything happen to my own parents, I wouldn’t have the first clue as to what their last wishes would be.

“It’s a difficult conversation to have, so hopefully this will make it that little bit easier for people to broach the subject,” she says.

“It’s really hard for people to get their head around finding all this stuff, particularly when they’re grieving, so this just helps to put the information in one place, which will relieve some of that stress and anxiety after a loved one dies.”

Donna knew straight away she was onto something that could help others make an incredibly hard circumstance just that little bit easier; however, the idea was placed on the backburner until recently.

“I don’t think the concept would have worked back then (in 2009) because we were not as technologically driven as we are now. But last year I started to really form ideas in my mind and in January I started to put it down on paper,” says Donna.

“

It’s a difficult conversation to have, so hopefully this will make it that little bit easier for people to broach the subject.”

While Widibox has only launched this month, in her early discussions with prospective clients Donna received great feedback for its clever way of addressing the gap in the market.

One recurring question she has been asked however, is about the site’s security — a concern she says is valid but one she has already addressed.

“Quite rightly, if you are putting a lot of personal information in there, particularly bank account details and credit card numbers and the like you want to know it will be safe. That’s the first thing people say to me,” she says.

“We’ve got the top security level. The site meets the Advanced Encryption standard which the US Government uses to encrypt classified information and sensitive data, uses advanced authentication processes to provide secure identification of users, and has advanced access control lists, firewalls and other security features that will secure that site.”

The creation of Widibox not only gives parents the ability to have peace of mind, but it also eases the burden on children and other loved ones left behind at a time that is already often stressful enough.

WhaT can I Include In my WIdIbox?

Your Widibox includes two packages: a funeral plan and information on personal affairs. You can change information at any time.

For your funeral plan you should include details to help your loved ones organise the send-off you want such as: • What music or hymns you’d like played • Poems or readings you’d like included • Type of flowers you’d prefer • Your preferred burial outfit • Whether you want to be buried or cremated • Where you want to be buried or have your ashes scattered • Whether you want a religious or civil ceremony, or a simple wake • Your specific choice in celebrant • Whether you want a colour theme • Whether it should be videoed for family and friends who can’t attend For your personal affairs you should include information that will help your family locate and either claim or shut down accounts and ongoing memberships such as: • Insurance policies • Bank accounts • Credit cards • Club memberships • Electricity, phone and internet providers • Social media accounts • Loyalty programs • Who gets the pets Also included as part of these packages is a section that allows the user to leave letters to loved ones, so should anything unexpected happen to you, you can ensure they get that one final message.

“If you’re an organised person and you have a Will, then you’re obviously thinking about getting your affairs in order, so that when the time does come, hopefully many, many years down the track, everything is sorted for your family. I’m excited about this product because I believe it will help a lot of people.

“Where there’s a Will, there should be a Widibox,” says Donna.

It’s that simple.

www.widibox.com

HOMEGROWN

THE

fresh

MAKER WORDS NICOLE FUGE PHOTOS RIKKI LANCASTER

Shane Stanley turned the sod on the revival of the local farming scene, giving producers an avenue to sell their wares direct to the public through weekly farmers markets, and in turn, providing consumers with the knowledge they need to eat better.

SHANE STANLEY

WHAT HYBRIDS ARE LOCAL FARMERS WORKING ON? They’ve been doing a lot of work with native raspberries, to see what we can grow in Queensland. There is one now that can grow here all year round and we’re starting to see some fruit now.

WHAT IS THE NEXT BIG THING FOR FOOD PRODUCTION ON THE SUNSHINE COAST? Being in the industry this long we’ve been able to predict each trend, the next big one is sustainability and chemical-free farming. That’s all come about from good tasting food, eating better and realising there’s something to this and the awareness is coming from the ground up. We’re trying to get the chemicals out, no farmer I know wants to use chemicals, I’ve never met one.

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T

he sweet, juicy flesh of the first peach of the season; crimson tones of perfectlyripe plums; wiping the juice trickling down your chin as you bite into a nectarine. This is what Shane Stanley looks forward to every year, the first crop of stone fruit season.

Shane was introduced to farm-fresh produce in the 1990s when he attended his first farmers market in Brisbane, one of only two in Australia at the time.

He was working for a hotel and ran a stall promoting the in-house restaurant, and was blown away by the farmers market concept.

“I thought, if there’s anything I want to be

farmers leave the land and I lived in that area at the time. Someone came to me and said, ‘You can start a farmers market with your background in event management’, I thought I’m going to do it.”

Shane trialled the concept in Eumundi, which floundered with too many community groups being involved, so he uprooted the market to Noosa, where it boomed.

“I’ve seen a major shift in awareness and some of the farmers have adapted to that and have their own brands, like this,” he says, holding a bottle of strawberry and lime juice from local company, Suncoast Limes, “and they’ve done really well out of it.”

“So the biggest shift I’ve seen is the change

“I’ve seen a lot of changes in AWARENESS of where the food comes from, HOW it was PRODUCED, it’s now on people’s minds, it’s now a topic of discussion around the dinner table.” a part of, it’s something like this,” he says.

Within a year of relocating to the Sunshine Coast, seeking a tree-change, an opportunity came along that was ripe for the picking.

“The farmers were having a raw deal, I was very passionate about the food industry because it was being corporatised at a quick pace,” he says, “I saw a lot of the small family

in awareness. When I started, food wasn’t trendy, so when we came along, no one really knew what we were trying to do, what’s a farmers market?

“It took some time to grasp that concept, and I’ve since seen a lot of changes in awareness of where the food comes from and how it is produced, it’s now on people’s profilemag.com.au

minds, it’s now a topic of discussion around the dinner table.

“To see it go from a small thing into a national movement is pretty amazing, and we’ve been a part of that change, moving from an unaware public to a very educated public.”

Riding on the success of the Noosa Farmers Market, Shane launched the Kawana Farmers Market four years ago, which he says is now starting to gain major ground.

“Our biggest problem is we can’t help every farmer,” he says, explaining that the Sunshine Coast has a healthy farming community producing some of the state’s best fruit and veg.

“We still have broad acre farming, large strawberry farms, banana farms, avocado farms, then we go right down to a market farm which could be 10 to 100 acres.”

With constant pressure to bring something new to the table, local farmers are adapting by growing new varieties – allowing consumers to buy exotic produce without turning to imports.

“There are things in the market I wouldn’t even know what they are anymore, the variety is incredible.”

Farmers are also diversifying their crops to increase yield and profit.

“A lot of people said when I started, ‘You can only grow one or two things at once’, but if you do it right, you can grow 20 things. There are people doing it. It’s how you treat the land and nature.

july 2016

“Another change is everything becomes valuable on the farm, there could be 20 trees of black sapote or custard apples, that are now coming to market and making money, where they used to hit the ground and rot.”

This way of innovative thinking has also sparked a generational change.

“We are seeing the kids coming back to farming, a lot are going to university or doing an agricultural degree and then bringing that back to the farm saying, ‘Let’s try this’.”

With so much to adapt to on a consumer level, farmers are also grappling with the effect of climate change.

“It’s not just the heat and the cold, it’s when the trees are going to flower or when they’re not. It’s almost like they’re confused. Some species will flower twice a year instead of once because it thinks it’s spring again. I’ve seen that in my own yard,” Shane says, boasting an impressive personal permaculture property laden with varieties including citrus, passionfruit, pawpaw, olives and macadamias.

“This should be our hottest year on record and we’re going to start seeing what effect it is going to have,” he says.

“But farmers will survive, they’ll just change and move to where you can produce food. Farmers are so adaptable now, they can change their crop from year to year, season to season.”

As I walk through the farmers market, you can smell the beautiful bounties of fresh produce, and the healthy smiles of the local farmers selling their wares are testament to Shane’s hard work, this is why he gets out of bed every morning. It’s true what they say, “Don’t be afraid to go out on a limb. That’s where the fruit is”.

KINESIOLOGY CAN HELP WITH: • Food SenSitivitieS • Weight LoSS • Fatigue • headacheS • depreSSion StreSS and anxiety • inFertiLity • • phySicaL acheS and painS • addictionS • digeStive probLemS • aLLergieS

to booK a conSuLtation or Find out more caLL nariSSa on 0418 817 821.

www.narissaharrison.com.au profilemagazine

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COVER STORY

Cooking for AFRICAN PRIDE WORDS NICOLE FUGE PHOTOS PAULA BRENNAN

The aromas of chilli, paprika and star anise linger in the kitchen, retracing the steps of South African native Matilda Scarfe, who is stoking the fire of homesick bellies with her homemade products, hosting annual African safaris for a delicious taste of her homeland, and now unveiling the tasty delights of the Sunshine Coast through gourmet Hinterland tours.

I

t’s a spicy Christmas day in the Maleny Hinterland, Matilda Scarfe is dancing around the kitchen preparing the family feast with all the traditional trimmings – including a zesty prawn cocktail to whet the appetite.

“This recipe is a bit boring,” Matilda’s daughter says, looking down at the shelled prawns, mayonnaise and accompanying ingredients strewn across the bench.

Matilda looks around the kitchen, yearning for inspiration when she spots the golden rind of a mango, slices and pulps it and mixes it with some mayonnaise. “Too sweet,” she says, dipping her finger in.

A sprinkle of chilli, taste.

A swig of brandy, taste.

“That was how our mango and chilli mayonnaise was born and it’s still one of our most popular products,” Matilda says, her South African lilt peppering every word.

Matilda had a “very normal” post-war childhood, growing up in Johannesburg, which she says she remembers fondly.

Upon finishing school, Matilda moved to Pretoria (in the northern Gauteng Province of South Africa) in 1959 to attend university, majoring in Criminology, Psychology and German.

“Our German lecturer was very handsome and we all fell in love with him. That was my reason for taking German as a major. It was very nice to go to German classes,” Matilda says with a laugh.

Never one to sit still, Matilda pursued Criminology and Psychology for a year after graduating uni, but grew tired of it and took a job in door-to-door sales, then opened a finishing school for teenagers.

“We taught them manners and deportment, how to cook, about clothing and make-up, it was great fun. That lead to us opening some night clubs for teenagers, with no alcohol,” she says.

Matilda then returned to Johannesburg and worked at the SABC as a midnight announcer, where she met her first husband, who was a controller/producer at the station.

“I’ve done a lot of things, but there have been a lot of years in my life. I was different from the norm, in those days you left school or left uni, got a job and stayed there until you retired, so I was a wild child doing all these sorts of things. I’ve just been impulsive my whole life, I do what I want to do.”

In 1982, a recently-divorced Matilda and her 12-year-old daughter were invited to visit Australia and stay with a friend for a while.

MATILDA SCARFE

“I had no idea where Australia was, I looked it up on the map and away we came,” she says. “That was at the end of ‘82, after the Commonwealth Games and Matilda the Kangaroo was everywhere, so I was famous before I got here!”

Arriving in Australia was also a culture shock – in South Africa they had servants, which was the norm there; so to see her friend, a mother-of-two, running the household, was very different to what she was used to back home.

On Christmas day, another surprise was bestowed upon Matilda.

“My friend said, I’ve invited this guy over for lunch but don’t get your hopes up because he’s hopeless with women’, I said, ‘I don’t want a man in my life’. Famous last words! Next thing I was in love and that was it, I went back to South Africa, packed my bags and we got married in March.”

Having grown up in a melting pot of cuisine and culture, moving to Australia further expanded Matilda’s repertoire and introduced her to ingredients she never knew existed.

“My mother and grandmother were both very good cooks, and they loved cooking,” she says fondly.

“My mother encouraged my younger sister and I to cook. Although we had servants, she insisted that one or two days a week we had to cook a meal, which we did, so we learnt.

“Our grandmother, according to us, was the best cook in the world, and when we visited her it was absolutely beautiful cooking on a coal stove, they didn’t have electricity.

“I just loved cooking and when I got married, I loved cooking for the family and expanded my cooking.

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“I arrived here with all of my dried herbs in the container I brought over, my husband took one look at them and chucked them all out. I nearly died. He said, ‘You want herbs? There are herbs in the garden, fresh. That changed my whole idea of cooking, because it’s so different. I thought I was smart having 40 bottles of dried herbs, but then I started using fresh.”

With her daughter and step-daughter grown up, Matilda and her husband moved from Brisbane to the Coast, where her friends convinced her to open a restaurant on their Maleny property.

“I got tables and chairs to put on our verandah and that was my restaurant,” she says. “But it grew and one Mother’s Day it was pouring with rain, I had 18 people booked in and I couldn't put them outside, so we carried our lounge furniture out and put the tables inside and everyone was inside.”

Not long after, they purpose-built a rondawel to run the restaurant e’Afrika (Out of Africa) from, serving strictly African dishes.

“We used family recipes and traditional recipes, which every South African knows, like bobotie and sosaties and koeksisters.

And no I’m not swearing at you!

“I loved cooking for people, I loved people liking it. I also loved helping the homesick South Africans. Most are traumatised because of things that have happened there, and they feel they have to justify why they’re here, they feel guilty being here.

“I’ve had people burst into tears when I put a dish in front of them – they’re so homesick and they can’t go back because of the way they left.

“So it was lovely to be here for them, but it was taking its toll on me as I could never take even half an hour off, I had to be here.” profilemag.com.au

MATILDA WEARS CAMILLA RAPTUROUS ROUND NECK KAFTAN, RRP $599. AVAILABLE FROM ZAMBEZEE, MOOLOOLABA

COVER STORY

“What I love is the modern chefs are taking TRADITIONAL dishes and TWISTING them and making something else out of them.”

Having run the restaurant for 10 years, Matilda felt it was time to put it to bed and sold the business to a South African family. She then converted the restaurant and main cottage into accommodation and built two new cottages to bring “a little bit of African living” to Australia with the African Cottage, The Rodawel, Cape Cottage (Kaapse Huisie) and Kalahari Cottage. Each are self-contained cottages with an African decor, and guests can order meals from a delicious menu.

But there is no rest for the wicked and Matilda added yet another venture to her name.

“While I had the restaurant people kept saying, ‘I wish I could cook like you’, and that’s where the products started, I said, ‘I’ll put it in a bottle and you can take it home and you can cook like me’.

That was 20 years ago, when Matilda started bottling her Gourmet Afrika products in her home kitchen – the first batch conjured up on that fateful Christmas day with her daughter.

“It just kept evolving,” she says. “Last Christmas I brought back smoked salt from South Africa and I thought, if they can make it, I’ll make it, so I started smoking salts with herbs and garlic to give to everyone.

“Then I was talking to my friend at the Ginger Factory, they’re my biggest customer, and I told them about the smoked salts, one with rosemary, the other with chilli, another with fennel and dill, and they wanted 48 of each – we were in business.

“Another product we brought back was a tomato jam, but jams are for old ladies, so I added some brandy and ginger and other ingredients and our brandy and ginger salsa was born. When you like cooking you create.”

And when you enjoy and appreciate food, you share that experience with others, as Matilda has done for the last 10 years, through her annual African Safaris.

“I was sitting in Stellenbosch (in the Western Cape province of South Africa) having lunch and it was a beautiful clear day like today. In the Cape, because of the mountains, you have this incredible blue sky and

CULINARY HIGHLIGHTS FROM A GOURMET AFRIKA SAFARI

COVER STORY

“I said to my friend, ‘I’ve got to show this to people, I’ve got to share this with the Australians, to show them how beautiful SOUTH AFRICA is’.”

GOURMET SAFARI PROGRAM 29 JULY – 7 AUGUST, 2016 HIGHLIGHTS: Visit to local

farms and meet producers; Maleny ‘Bites & Sites’ walking tour; guided tour at Crystal Waters Eco Village.

Cooking class and demonstrations at Spicers Tamarind Cooking School, The Ginger Factory, and with Pete Wolf from Cedar Creek Bush Foods; and tastings at Maleny Mountain Wines and Flame Hill Winery.

Win!

Is your m outh wa deliciou s foodie tering at this trail acro Sunshin ss th eC on the fi oast? Win a s e eat rst tour, head to competi o ur tions pa ge now www.p ! rofilem ag.com .au/win

Lunch at the award-winning Pomodoras, French restaurant Maison de Provence in Cooroy, and degustation at Spicers Clovelly; dinner at Bella Cucina, The Imperial Hotel, Eumundi, Mexican fiesta at The Lane, Palmwoods, and African dinner night at The House of Laurels.

Exclusive dinner by the fire pit, a ‘Music under the Stars’ night and dining experience with live entertainment; and Noosa River Cruise and BBQ seafood lunch with award-winning Noosa River and Canal Cruises.

COST: $2500 per person (twin share) BOOKINGS: 5435 2445 or gourmet_afrika@optusnet.com.au www.profilemag.com.au/gourmetafrika

july 2016

profilemagazine

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COVER STORY

those majestic mountains all around you,” Matilda says, panning her hand across. “I said to my friend, ‘I’ve got to share this with the Australians, to show them how beautiful South Africa is’.”

The safaris have become wildly popular, booking out well in advance thanks to glowing referrals from past guests.

“The food in South Africa is outstanding,” says Matilda, “I try to get them to experience all of the different tribes and their traditional food, Malay, Xhosa, Sotho, African, English, German, French, Indian, the eating experiences are out of this world.

“What I love is the modern chefs taking traditional dishes and twisting them and making something else out of them. Take bobotie for example, it’s a mince dish with spices, ginger, turmeric, and you bake it with raisins, apricot jam and chutney. Then you make an egg custard with eggs, milk, turmeric and pour that over and stick lemon leaves in, and bake it in the oven.

“That’s the most traditional dish in South Africa, now the chefs are making samosas or spring rolls with the bobotie mixture. Every time I go back I want to see what they’re doing with the traditional things.”

And then there are the animal encounters –“That’s why people go to South Africa, to see the animals. The last time we were there, we were out on the game drive and 10 minutes out of camp there were 26 elephants by the side of the road. To come face-to-face with an elephant is an incredible experience!

FAVOURITE SOUTH AFRICAN DISH? “I do miss South Africa, but I wouldn’t want to live “I love the Malay curries, because I don’t like hot curry. I have a curry tree there, I’ve been here for 33 years now. The minute you land in my garden and one day I was sitting in the garden and the wind was in Johannesburg, it’s like, ‘Yes I’m home’, and the minute blowing and I got the aroma from the curry tree and I thought, I’ve got to do you land back in Brisbane, it’s, ‘Yes I’m home’.” something with this, so we picked branches and branches and dried it in the oven and we got that much (holding hand out) and I thought if this takes off I’m not going to have a tree left!

Once we got the curry leaves, I started mixing it with fennel, cinnamon and other spices and we came up with this fantastic Kalahari Curry Paste and we make a seafood curry with that and real coconut, that’s my favourite.”

“I love showing people things and seeing them ENJOY FOOD.”

Now, this extraordinary 75-year-old grandmother is champing at the bit to show people around her second home and has launched a Gourmet Safari in the Sunshine Coast Hinterland. The first one held this month and a second booked for 3-11 September (two days later she’s off to South Africa for the next safari!).

“I’m very excited about it because I have discovered some fantastic places over the years, we all know of the well-known restaurants, but there are some hidden gems,” she says, with a glint in her eye.

The safaris will see guests indulge in delicious food and awardwinning wine from across the Sunshine Coast, take part in cooking classes, meet producers and farmers, and revel in the beautiful scenery of the Hinterland, while meeting new like-minded friends.

“I love showing people things and seeing them enjoy food.”

Matilda’s genuine love of cooking, feeding people and sharing the local secrets from her two treasured homelands is ingrained, it’s who she is, and it’s magical.

Sitting at the round kitchen table, in the heart of Matilda’s warm African cottage-style home, she takes a sip of rooibos tea with cinnamon and orange, fragrant swirls of steam evaporate into the air.

“We raise our babies on rooibos tea, they get it from about two months because it’s so good for you,” Matilda says, cradling the elephant-printed mug in her hands.

It’s true what they say, you can take the girl out of Africa, but you can’t take Africa out of the girl.

For traditional African recipes and to find out more about the safaris, Gourmet Afrika products and Matilda’s African Cottages in Maleny, visit www.profilemag.com.au/gourmetafrika profilemag.com.au

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PROFILE

pioneer

IN THE

PANTRY

WORDS TAYLA ARTHUR PHOTOS CONTRIBUTED

With more than 25 years in the industry and four successful cookbooks to her name, Jude Blereau has worked hard to become one of Australia’s most respected chefs. In preparation for her visit to the Sunshine Coast, celebrating the launch of her fifth book, Profile speaks to the original leader of our nation’s wholefood movement.

W

ith kale, quinoa and acai all common buzzwords in modern vernacular and every second cafe boasting raw, organic and gluten-free products, it’s hard to believe there was a time when wholefood wasn’t the ‘in’ thing.

But having spent 25 years at the forefront of Australia’s wholefood movement, chef and award-winning author Jude Blereau says the struggles she faced to be taken seriously in the industry is proof of the public’s changing attitude to food.

“When I got into this industry all those years ago, it was really, really hard,” Jude says.

“I was shunned and certainly treated with a bit of derision. But being me I just thought, ‘I’m going to do this. This is the way it has to happen’, and I kept on. And now it’s kind of like I’m in fashion, which is rather funny but it has given me a very organic sense of self esteem.”

Thanks to her mother’s Italian descent, Jude was drawn to cooking from a young age and it’s a passion that’s stuck with her, citing poet Kahlil Gibran’s saying, “Work is love made visible,” as an explanation for her love of the industry.

“For a lot of people, food is not only how they feed themselves and their family, but how they express their love as well. I grew up with, I guess you could say, wholefood. It was 30

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real and honest food, and it’s very meaningful to me. I felt very strongly that food should be delicious but it should also nourish us. I’m a fairly passionate and intense person and I have a really big thing about honesty, integrity and keeping things real and true, and food should be that as well.”

Despite the difficulties she experienced at the beginning of her career, Jude persisted, becoming one of Australia’s most prominent chefs, leading popular cooking classes right across the nation, in addition to publishing five cookbooks since 2006.

“I definitely didn’t break into it (the industry) – I was on the outside for a long, long time,” she explains.

“I think it’s really important for everyone to be true to who you are and if you believe in something, you should stand up for it. There was never, ever a second where I thought I would take the easy path – that’s just not me.”

Celebrating the release of her latest cookbook Wholefood From The Ground Up last month, Jude is coming to the Sunshine Coast to host cooking classes based on her latest recipes at CK Coffee Bar & Wholefoods from 10am on 22 July.

Tickets cost $25.

Food lovers also have the chance to learn from Jude’s extensive experience in a special cooking class held at the Maroochy Neighbourhood Centre on 23 and 24 July.

For more information about Jude Blereau and these events, or to book, visit: www.wholefoodcooking.com.au.

JUDE BLEREAU

JUDE’S TOP TIPS FOR WHOLESOME COOKING

Use seasonal fruit and vegetables: If you use what’s in season where you live, it’s always going to be the freshest, and freshest results in the best food, best flavour and best life force.

Know where your food comes from: Form a relationship with the person who grows your food – not who sells it.

Opt for organic or biodynamic produce: It’s the easiest way of cooking something as it saves time and produces the best flavour. I’ve been cooking for 25 years and I can tell you that using organic or biodynamic ingredients adds such a different depth of flavour. I can just chuck things in a pot and I know at the end it’s going to be pretty much perfect.

For the full interview, visit: www.profilemag.com.au.

profilemag.com.au

a vibrant and engaging learning journey

Pacific Lutheran College is a supportive learning community, with a strong academic focus and exceptional sporting, cultural and outdoor programs.

Our curriculum is designed to support a seamless transition from Kindergarten to Year 12, and then to life beyond school.

Fostering thinking skills, curiosity and deep understanding, Pacific helps each child develop their own passion for learning.

Walk 5 mins to Queen Street Mall & 10 mins to Southbank Door to door airport service with direct access to the AirTrain Coffee heaven with espresso machines in every room Fast free Wi-Fi for up to 3 devices

www.pacificlutheran.qld.edu.au CONTACT Chris Henschke College Registrar 5436 7321 Woodlands Boulevard Meridan Plains 4551 july 2016

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VIEW

Sharing THE love

In 2012, David and Cheryl Giles embarked on a tasty venture when they opened a Grill’d Healthy Burger franchise in the heart of the Sunshine Coast. Now, they are helping raise thousands of dollars for worthy local causes through the Grill’d Local Matters program.

PHOTOS RIKKI LANCASTER AND CONTRIBUTED

W

hen David and Cheryl discovered one of the first Grill’d Healthy Burger restaurants in Brisbane, the husband-and-wife duo was looking to exit their corporate careers and run their own business.

“David was interested in hospitality because he’d had experience running bars and restaurants in his 20s and we both love food and love people, so we started trawling through the different food franchises available in Australia,” Cheryl says, taking a bite of her favourite Nourish and Flourish burger, a delicious beef burger served on a low carb Superbun.

“We walked into Grill’d in Rosalie, Brisbane, and went, ‘Wow – the food is amazing, the decor is beautiful, the brand is funky, the process is robust, the customer service is excellent, the pricing is reasonable, and Grill’d was up for franchise,” says Cheryl.

The only hiccup was David and Cheryl were expecting their first child, so they sensibly put their intentions on hold for a year, and eventually were presented with an opportunity to become franchise partners of a new Grill’d in the Sunshine Plaza, Maroochydore. After that, it all happened quickly; the restaurant was

built and fitted out within four months, and David and Cheryl relocated from Brisbane to the Sunshine Coast three days before the restaurant opened.

“It was like something out of Noah’s Ark – we had two huge removal trucks, two cars, two babies, two cats, two televisions, two of everything you could imagine, and there was this exodus up the highway,” Cheryl says with a laugh. “We landed and bang!

The restaurant opened three weeks before Christmas. It was the craziest moment of our lives.”

David now handles the operations within the restaurant, including training and mentoring their team of 30+ staff, while Cheryl draws on her professional background in marketing and communications to make a difference in the local community.

In three-and-a-half years Grill’d Sunshine Plaza has supported over 100 different community groups, charities, sports clubs and organisations on the Sunshine Coast, through the Grill’d Local Matters fundraising program.

“Everyone who comes in and buys a burger is given a token to place in one of three large jars in the restaurant, each representing a local community group for that month,” says Cheryl. “The customer

Grill’d Sunshine Plaza has supported OVER 100 different community groups, charities, sports clubs and organisations on the Sunshine Coast.

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FUTURE gets to vote on which community group they want to win and at the end of the month we count the tokens in the jars. The group that has the most tokens wins first place and a $300 cheque, and the other two groups also receive a $100 cheque each.

“We help a wide variety of community groups, including local sports clubs, university clubs, animal welfare and wildlife rescue organisations, surf life saving clubs, homeless charities, support groups for those with severe disabilities/illnesses, mental health services, and organisations that help children who are sick or in need.”

Grill’d also gives free burger certificates to local sports clubs to hand out to players each week that put in an ‘awesome effort’, which is why they’re called “Awesome Effort Awards”. It’s a really nice way to keep young people motivated in sport.

“We’ve had the opportunity to spark relationships with great people and great organisations on the Sunshine Coast, and often just by picking up the phone we can find another opportunity to work with them on a deeper level. That’s our goal – what more can we do for you?

“Then there are those fundraising opportunities that come around each year and are quite big on the Coast, like the Duck Race

at the Plaza, and Give Me 5 for Kids. We heard about MixFM’s Give Me 5 for Kids in the first year we opened so we’ve done something for them every June,” explains David.

“This year we hosted a Kid’s Karaoke Party, which was heaps of fun and we threw 100 per cent of the proceeds into the pot.”

There are some amazing organisations helping young people that Cheryl and David support If you’re a charity or through their business such as community group wanting to apply the Compass for the Local Matters program, visit Institute, which www.grilld.com.au/localmatters provides young and fill in the short online form with an adults with explanation of your cause and why it disabilities with benefits your local community. training and jobs, Grill’d wants to hear and Headspace, from you! which helps young people aged 12-25 who are going through a tough time. Then there’s Smiling Minds – a group CHERYL AND of school kids who came into Grill’d last DAVID GILES year to show David, Cheryl and their team how to meditate on their deck. “We closed our eyes and listened to all the different sounds in the Plaza: the chiming of the clock, shopping trolleys clattering by, boats on the water, the wind in the trees, the chatter of people. It was quite interesting, as so often we’re tuned out because we’re just too busy,” says Cheryl.

David and Cheryl didn’t anticipate measuring their success by their capacity to back their local community, but David says, “It feels good to give something back”.

Rolling the metal token between my thumb and index finger, I read the descriptions of each charity before casting my vote. All are groups I’ve never heard of before, which further exemplifies the importance of the Local Matters program, in raising money and awareness for every cause – no matter how big or how small.

LOCAL MATTERS

“We’ve had the opportunity to spark RELATIONSHIPS with great people and great organisations on the Sunshine Coast.”

july 2016

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TAMARA from PE Teacher to Film Maker

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Suzanne, Think Money Client

IN FOCUS

FAMILY LAW

INSIDER SECRET

REAL ESTATE

CHRIS SALES AND STEVEN MICHAEL HILLEN INTRODUCE US TO THEIR BUSINESSES

ADVICE FOR WOMEN ON HOW TO TAKE CARE OF THEMSELVES FINANCIALLY

PAUL AND JULIE ANDERSON SHARE THEIR TOP SECRETS TO SELLING YOUR HOME

INTRODUCING THE LATEST INVESTMENT OPPORTUNITY TO ADD TO YOUR PORTFOLIO

James Colquhoun � Laurentine ten Bosch

HUNGRY FOR CHANGE Ten years ago, the dynamic duo set out to improve one man’s health by approaching food as medicine.

Now, Food Matters is in a league of its own, helping millions of people around the world every day

BLOKES ABOUT TOWN What marketing strategies do you use to make your business stand out from the crowd?

PROPERTY ADVICE, BUSINESS TIPS, AND MORE!

BROUGHT TO YOU BY THE COASTʼS LEADING LIFESTYLE MAGAZINE www.profilemag.com.au

16

NEW FINANCIAL YEAR – BEGIN WITH THE END IN MIND If you recognise this as ‘Habit 2’ from Steven Covey’s best selling 7 Habits of Highly Successful People you are correct.

The ability to create a vision in your own mind of what you want to achieve today, this week, this month, or this year means you are able to share this vision and empower yourself, your staff and your customers to help you get what you want.

It is so important to set a vision and goals and the great thing is there are many, many tools available to help you do this.

While I have chosen Steven Covey’s work to highlight this, it’s important to find the tools that work best for you.

My life changed a few years ago after reading a book called The Passion Test.

I worked out the passions in my life and realised I wasn’t finished yet with what I wanted for my business. So I described, in very specific detail what my ideal

business would look like. And WOW did it work! I recognised I didn’t have the right people in my business. So I employed the right people and worked tirelessly for 12 months on my website, branding and focus and transformed my business from ordinary to extraordinary. And now just four years later, we have many successful businesses. What’s amazing is when I look back at when I did the Passion Test and wrote my vision, I can say now that this is exactly what my businesses have become.

As a business owner, it is critical to clearly see what you want your business to be and having the right mindset is so important to help you stay focused when obstacles get put in your way.

How to have the right mindset to grow your business: LOOK AT YOUR CURRENT BELIEFS Examine your mindset by looking at your current belief-system. Are your beliefs about your business success supporting you? Or do you have self-limiting beliefs holding you back from what you want?

Identify those possible blocks and turn them around because they are working in your subconscious mind to prevent you from moving forward. They will work to negatively affect your decision-making.

result. Choose the right tool to help you.

For me it was The Passion Test. Take the time to find the right tool to help you with creating your vision. Then go on and break your vision into goals. It will shape your mindset to conform with your vision. And again there are many goal-setting tools such as Goal Mapping or Smart Goals.

PROTECT YOUR MINDSET Thirdly, you have to protect your mindset against the ‘naysayers’ and ‘dream stealers’, people who want to drag you down. There are plenty of people who are happy to tell you what you can’t do.

So keeping your confidence is a big thing. Stay on the right path with your vision, look to improve yourself at every opportunity and seek to help others along the way.

Find your passion, get these three steps right and there is every chance your business will achieve everything you want for it in 2016/17.

SHAPE YOUR MINDSET WITH VISION AND GOALS Seeing a vision and images describing your end result clearly in your mind’s eye, will create a strong pull towards this end 44

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WWW.CHRISCHILDS.COM.AU

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“You need to get involved, educate yourself, and don’t be a passenger in life.”

WHAT LAWYERS WISH WOMEN KNEW PIPPA COLMAN | PIPPA COLMAN & ASSOCIATES SOLICITORS

T

ypically women look after other people like their husband/partner and their children, before they look after themselves. They usually lead busy lives and have little time to devote to what is considered to be non-essential matters.

Depending on your situation, there are other aspects of life that are left to others to ‘take care of ’. Here are some of those areas that as lawyers, we believe all women (in fact everyone) should be informed about.

KNOW YOUR OWN FINANCIAL POSITION Make a table of the assets and liabilities for you, your spouse and any associated company, trust, or business. List each asset, add a column for who owns what, and put in the value of each asset. Then list your liabilities and put in the value of each liability. Put in totals at the bottom. If you own more than you owe – great. If you owe more than you own, get some advice right now!

UPDATE YOUR LIST MONTHLY No, that’s not going over the top. Your assets should be growing and your liabilities should be decreasing. If it’s going the other way and your debt level is increasing, you need to take action.

Each month (or each week if you like) get a statement for each bank account/credit card, and check the transactions. Question any transactions which are not known to you.

INSURANCE If you have debt, or if your family cannot survive without your income, then consider taking out insurance. If you have insurance coverage, is it current and does it take into account the level of debt you have identified in your list of assets and liabilities?

Your insurance should include an up to date Enduring Power of Attorney (EPA) and Will and Estate Administration Plan.

MAKE SURE YOUR LEGAL POSITION IS HEALTHY AND PROTECTED Depending on your situation, protecting your legal position could mean things like: if you are a landlord or tenant, do you have a lease?; if you are in a business, understand the structure – is it a partnership, a company or a trust?; if you are a director in a company, do you know the position of the company and is it solvent?; if you own property with another person, do you have a proprietors agreement about the holding of the property and its sale?; if you are an employer or an employee, do you have an employment agreement in place?; if you earn income, have you lodged all of your tax returns?

If you can safely give a tick to each of these suggestions, then congratulations and keep up the good work. If you can’t, then get some advice today. You need to get involved, educate yourself, and don’t be a passenger in life.

Sunshine Coast Family Law Solicitors DIVORCE & SEPARATION PROPERTY SETTLEMENT CHILDREN & PARENTING RELATIONSHIP AGREEMENTS DOMESTIC VIOLENCE WILLS & ESTATES

working together P. 07 5458 9000 E. reception@pippacolman.com A. 12/64 Sugar Road, Maroochydore W. www.pippacolman.com

BUSINESS

hungry FOR

change

WORDS NICOLE FUGE PHOTOS RIKKI LANCASTER

I

take a sip of water and scan the open plan office. I’m in the boardroom of Food Matters, which is encased in glass walls to allow natural light to beam through, there is faux turf in lieu of carpet, and a blue table tennis table where you would expect a boardroom table to be.

Laurentine ten Bosch breezes past and tells me she’ll be just a minute. It’s been a busy morning of filming cooking segments for FMTV and I can still smell the delicious aromas of the day’s efforts.

What started as an attempt to improve the health of one man, has fermented over the last 10 years, to become an international

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JAMES COLQUHOUN AND LAURENTINE TEN BOSCH

Ten years ago, James Colquhoun and Laurentine ten Bosch set out to improve one person’s health through the simple philosophy of approaching food in a medical sense. Now, Food Matters is in an unprecedented league of its own, helping millions of people across the world every day.

success story, with Laurentine and her husband James Colquhoun at the helm.

“Before my dad’s illness we had quite a low level of consciousness around food and what to eat,” James says.

In 2003, Roy Colquhoun was diagnosed with chronic fatigue syndrome and prescribed a cocktail of drugs. But his condition worsened and his quality of life was nil.

Coincidentally, Roy’s diagnosis occurred just as James and Laurentine took a personal interest in nutrition and natural healing, and having attended a few seminars and events, their interest piqued.

“We went to (philanthropist) Tony Robbins’ seminar and realised there was an underground nutrition movement going on,” says Laurentine.

James adds, “What really surprised us was this was a really different skew on food and nutrition, totally different to what we thought was healthy.

“We also discovered that the healthcare, food, and agricultural industries were not particularly concerned about our health.

“They were primarily interested in profits.

For example, we learned that the processing of many of our basic foods was not for any health or nutritional benefit. Instead, it was profilemag.com.au

introduced as a way to increase the shelf life and marketability of the industries’ products.”

This revelation prompted James and Laurentine to formalise their knowledge with the completion of a nutritional consultancy course with the Global College in Natural Medicine.

“We were developing this picture about nutrition and health and the evolution of chronic illness that was really unique,” says James.

“So many people are suffering from chronic fatigue syndrome, adrenal burnout, depression, anxiety, or what I call BOMAP – burnout middle age professional syndrome, and the first port of call is take a drug, which then has side effects, so you take more drugs.”

For five years, Roy was on six different medications, had gained 25kgs and was forced to sell his successful accountancy practice, resulting in a loss of identity, which further fuelled his anxiety and depression.

“It was a dark spiral,” James says honestly.

“When we finished our study, we had all this knowledge and a really clear idea about how we could help my dad, but there was no getting through to him – it’s like talking about politics or religion; it polarises people, it’s a really difficult discussion.

“We were sending him books and articles, but it didn’t work, so we thought, ‘How can we make this accessible to him?’”

James and Laurentine pooled their life’s savings and made their own film, interviewing experts who had done years of research in the field who could translate the message of health and wellbeing.

Upon seeing the raw footage of the film, Laurentine says, “It all became clear to him and it was like this mental switch and it shifted his belief system.

TIP FOR CREATING A HEALTHY LIFESTYLE Eat more healthy fats.

Foods such as avocado, nuts, seeds, fatty fish, yoghurt and raw cheeses, fermented dairy products, coconut and olive oils, fish oils and butter and cream can be great for you (if you don’t have any specific allergies).

But it’s important that animals that produce dairy products still consume their natural diet otherwise the fats are out of whack.

Organic is also a must when eating healthy fats, because in the production of those foods, any pesticides or toxins used in that environment attach to fat – if you have high fat foods, they need to be super clean and good quality.

“He got off the drugs and we got him on high dose nutrient therapy and a detox diet, and he started feeling so much better, so quickly.”

“Research has proven just how important it is to focus on diet, because the body has an innate capacity to heal, to want to come back to homeostasis.

When you cut yourself, it heals – that’s what the body does,” James says.

Since James and Laurentine launched Food Matters in 2008, there has been a groundswell in public consciousness around food and health, but there is still so much to be done.

“The average kid born in America is coming out with over 200 man-made chemicals in the umbilical cord, and these are healthy mothers,” says James.

legAl proBleM solVers. fixed fee consult Our fixed fee consultation is not limited by time. We will answer all your questions and provide knowledge and options on what to do next, so you can make informed choices without the pressure of being locked in.

A weAlth of experience With almost 40 years experience in family-law you can be sure you are getting the best possible advice. As a results-driven practitioner, Warren is passionate about avoiding trial and has spent 30 years honing those skills.

no ‘legAlese’ We offer practical usable advice delivered in plain and simple terms so you understand your options at every stage.

Senior Solicitor – Bennett cArroll SolicitorS

“It’s all about EDUCATING ourselves about our health, about our nutrition, where our food comes from…”

july 2016

phone 1300 334 566 www.bcglaw.com.au

BrisBAne north • stAfford BrisBAne south • eight Mile plAins sunshine coAst • KAwAnA

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“We’re being born into a food culture and an environment that is toxic … we’re nearly approaching one-in-two for cancer, we’re at one-in-two for heart disease. Then you’ve got diabetes, obesity, ‘diabesity’.

from the world’s leading experts in nutrition, health and wellness.

“It’s all about educating ourselves about our health, about our nutrition, where our food comes from, what our farmers are really doing to our food and different approaches to different illnesses,” Laurentine says.

In March, Food Matters held their first total wellness seminar, which saw 168,000 people from around the world attend.

Then in June, they launched their highlyanticipated FMTV app – a portable one-stop shop for education around diet, health, nutrition, stress-reduction, mind body medicine, yoga, exercise and recipes.

Their latest project will see Food Matters produce a new documentary, seeking comment from the world’s top athletes and health professionals on the addiction to sports drinks and protein powders.

“Education shifts beliefs and beliefs impact the quality of the choices you make and the choices you make directly impact the quality of your life,” James says.

“So if you want any outcome in life, no matter where you are – where you want to be – start with education. Build up those new beliefs and associations and follow through on those actions. And the more you learn, the less you can ignore it.”

“We’re being born into a food culture and an environment that is TOXIC … we’re nearly approaching one-in-two for cancer, we’re at one-in-two for heart disease.”

“We have a long way to go and most of the population thinks we’re already eating healthy.”

But Laurentine says there is a solution and the most important thing is to take responsibility for your own health.

“Education is the key. At the end of the day we’re super confused and most people are dealing with health issues and they’re looking for the quick fixes and they’re looking for the pill,” she says.

“It’s about figuring out what’s going on in my body, why have I got this illness or condition?”

On the back of the success of their first film Food Matters, and then Hungry for Change in 2012, James and Laurentine launched their online platform FMTV in 2014 — a curated network of over 700 films and documentaries, recipes and information

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Having based themselves out of the United States for the last few years, where they raised their two-year-old son Hugo, Sunshine Coast-born James and Hollandborn Laurentine, have relocated back to the Coast and they couldn’t be happier.

So what’s next for this impassioned couple?

“We’re challenged with having had a level of success in the particular industry we’re in, in that you get an unlimited amount of opportunities coming in,” James says.

“But I think that’s true of everybody, there’s always unlimited opportunities in life, it’s a matter of being open to them, so now it’s about how we focus our attention on having the biggest impact possible.”

Read the full story at www.profilemag.com.au and find out what James and Laurentine’s top five steps are to creating a healthy lifestyle.

profilemag.com.au

IN FOCUS WORDS TAYLA ARTHUR

CHRIS SALES Managing director, Maroochydore

A

fter starting Luxe Commercial, self-made businessman behind the enterprise, Chris Sales, has certainly become a force to be reckoned with.

Chris has forged a name for himself in the real estate industry within the space of six short years, launching his boutique business Luxe Commercial in January last year. But his journey to get to this point began much earlier.

“When I left school at the age of 18, I bought my first house and got into renovating,” says Chris.

“I also started my own business around the same time, and my idea for Luxe kind of grew from there after I combined the two to get into commercial real estate.”

Chris’s concept was to turn the commercial side of the industry on its head by offering clients premier service unlike anything they’d seen elsewhere.

“I noticed there was a gap in the market,” says Chris.

“I wanted to bring out the sophistication that is usually only offered in the residential real estate game – to get rid of the dingy, industrial feel and make it a more classy experience. And above all, I wanted to have a boutique firm that was service based.”

Having built his business from two people to a successful team of eight servicing the entire Coast from Caloundra to Noosa, Chris has plenty to be proud of, yet maintains it is their efforts that inspire him the most.

“I love that I have the ability to do what I love on a daily basis with an absolutely phenomenal team backing me. I wouldn’t be able to do what I have done without them,” he says.

“For me, getting Luxe to the point it is now as a full service agency, along with its continued growth each month, is my greatest achievement. That and the culture. Our team has been hired on attitude, and we pride ourselves on promoting that supportive and friendly culture.” july 2016

STEVEN michael HILLEN Head chef, Maroochydore

F

un, free and full of flavour. That’s how Ocean Ended’s head chef Steven Michael Hillen describes his kitchen.

Steven has been cooking up amazing creations at Ocean Ended since it opened its doors for service nearing the end of 2015, and it’s a role you can tell he loves from the excitement in his voice.

“We have a fun little kitchen here,” he says.

“I’m very lucky I get the freedom to play with different ideas. I have a sous chef who I’ve worked with for years and we get each other’s cooking style, and an apprentice who fits in with us really well, so it’s a nice environment to work and learn in. There’s no pressure either – I think too many chefs take themselves far too seriously.”

Steven got into cooking about 20 years ago after completing a degree in hotel management.

“I had loads of part time jobs in the industry, but I liked the cooking side of things better and I did a lot of travelling when I was younger, so it was good for that.

“It’s just something I’ve really always enjoyed.”

Ocean Ended in particular is an endeavour Steven feels happy to be involved with, as he loves that the restaurant opens diners’ eyes to different options.

“We focus on seafood as it suits the beautiful ocean and river environment we’re in. But we try to use fish that you don’t usually tend to see on menus. We serve more local and whole fish, cook them simply, and let their natural flavours sing.

“There’s so much seafood that is caught, but not typically sold, because people have never really heard of it, and there’s some beautiful fish out there that people know nothing about. I love getting great feedback from people thanking us for introducing them to new fish. People seem to really love uncomplicated, yet bold food, and that’s what we pride ourselves on.”

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BUSINESS

BLOKEtS

Abou

TOWN

MARKETING

how do you stand out from the crowd?

WORDS INGRID NELSON PHOTOS CHESTERTON SMITH PHOTOGRAPHY VENUE SANDS TAVERN, MAROOCHYDORE

No matter how great your product or service is, the heart of your business’ success lies in its marketing.

I caught up with the Blokes About Town to discover the strategies they use to make their business stand out from the crowd. oining me for a delicious lunch at the Sands Tavern, Maroochydore was Sunshine Coast entrepreneur, author, publisher and investor Mark McRae; Director of Think Investment Realty and property specialist Jack Childs; talented chef and owner of The Canapé Project catering company, Matt Yurko; Profile’s May cover star and co-owner of Fertility Solutions, Ob/Gyn Doctor George Bogiatzis; and last but not least, Alex Rigby, successful developer and co-owner of Altum Constructions, a local company specialising in residential developments and construction.

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profile: How do you market your business to stand out from the crowd? george: By trying to provide a service that is personal. It’s such an emotive business, particularly the fertility side of what I do.

People want to know they are not just a number and that we genuinely care about them. We are a small business not owned by a bigger company, so we have that personalised feel. We try to make it as homely, friendly and welcoming as possible. mark: I like to use the analogy of opening a burger bar or restaurant, and thinking about where you would open it if you had unlimited resources. You need to find the starving crowd.

Not the other way around. You don’t open a restaurant based on the location and try and attract people to it; that’s why they fail.

Regardless of your business or where it is, you don’t try and reinvent the wheel – you try and find the starving crowd to sell your service. Then you look for the host / parasite relationship. Find someone who is 10 times bigger than you and offer them a service to leverage their database to help build your business. jack: Couldn’t agree more with that analogy Mark. We had a similar business in Rockhampton but it wasn’t until we moved to the Sunshine Coast for lifestyle reasons and profilemag.com.au

rebranded our business that we really took off. The people of the Sunshine Coast are so positive. They are always thinking about the future and striving to do better. alex: We rely a lot on word of mouth, we are a very personalised service. We also work on repeat business. When we sign the contract with a client, that’s not the end of the relationship – we still provide service to the buyer for years to come. We believe if we are doing it right, there will be a percentage of our customers who will be repeat buyers. profile: How important is testing and measuring as a marketing tool in your business? jack: It’s essential. You have to keep experimenting. I worked with a chap for more than 27 years who was a great mentor to me.

He taught me about the importance of testing and measuring. There was never a phone call that came in that he didn’t know where it came from. We didn’t have computers back then, but every phone call was recorded in a book and no one called in without being TASMANIAN SALMON

MATT YURKO

“People want to know they are not just a NUMBER and that we GENUINELY CARE about them.”

– DR GEORGE BOGIATZIS

trying new things too. Just because something didn’t work in the past doesn’t mean it won’t work next time. It might just need a slightly different approach. george: I simply ask my patients why they have chosen to come and see me. Mainly, I find it’s word of mouth or people have done their research online. Word spreads fast in my industry and the Sunshine Coast is particularly connected, so if you treat your patients well, it comes full circle. profile: How important is social media in your marketing strategy? mark: Ask yourself what was the last electronic good you bought. Did you look on the internet? Most people have. It doesn’t matter what you are selling, people will go DR GEORGE BOGIATZIS

prompted to say where they had heard about the business. The amount of people I have seen in business, big and small, who have no idea what their advertising dollar is doing for them, because they don’t ask the question, is incredible. mark: I agree. The father of testing and measuring was a guy called Claude Hopkins, who wrote a book called Scientific Advertising. It’s about 50 or 60 years old now, but it’s still one of the most-read books in advertising and a must-read for anyone in business. A good rule of thumb is if you can’t measure it, don’t do it. jack: You have to keep your mind open to july 2016

ALEX RIGBY

to another tab to learn about you. If you are in business now, you need to be able to put yourself out there. Previously, there was a wall between the customer and client; now, people want to know all about you. However, 99 per cent of it is wasted because people are not measuring engagement. When it’s done well it can be phenomenal. We have one client we work with who we got to 77,000 likes on Facebook in 30 days with the right campaign.

It’s great to have a good following, but you have to get them to take action. matt: Facebook is a big one for us. Every event we do we take photos of the food, the location, etc and we put them on The Canapé Project Facebook page. We always get a few hundred likes and some referrals. We are starting to use Instagram more too. mark: Research tells us it’s harder to sell to someone now than it ever has been, but once they have committed to the first sale, they are more loyal than they have ever been, because they have done the research. Australia has the highest number of Instagram users.

“A good rule of thumb is if you can’t MEASURE it, don’t do it.”

– MARK MCRAE

profile: What has been your biggest challenge when it comes to marketing your business? matt: I don’t have a shop front or foot traffic, so I rely 100 per cent on word of mouth and digital leads. I did a tally recently and about 95 out of 100 of our jobs come from word of mouth. george: As medical practitioners we are terrible

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BUSINESS

MARK MCRAE

“The amount of people I have seen in business, big and small, who have NO IDEA what their advertising dollar is doing for them because they don’t ask the QUESTION is incredible.”

– JACK CHILDS

marketers! We go to medical school, not business school. I don’t think of it as a business – it’s my passion, my profession. I like to think if I look after my patients, the business will sell itself. profile: How much time do you spend on marketing your business? mark: I spend about 80 per cent of my time on marketing.

Studies have shown the average is around 10 per cent. I think of a business like a car engine, if it runs well, it’s a beautiful thing. jack: At least one full day a week. I spend that day at home. It’s amazing how much you can achieve without the distractions of the office. mark: It’s all about recognising opportunities to grow your business too. Remember the 30 per cent rule. McDonald’s coined the marketing phrase after they recognised that their profits went up 30 per cent overnight when they asked their customers if they would like fries with their burger. Once a customer has made a commitment to buy something from you, if you offer them an add-on, around 30 per cent will take it.

JACK CHILDS

SANDS TAVERN The good old Aussie pub has long been part of our laid back culture. Sometimes there is nothing better than a great steak, a cold beer and some friendly banter at the local, and that is exactly what you will get at the Sands Tavern.

Located right in the heart of Maroochydore, it’s the perfect place to pop into during the week for lunch or dinner. Kids are also well catered for at the family-friendly venue, with its affordable kiddies menu sure to keep little diners happy.

The Sands Tavern first opened its doors in 1981, but underwent a full renovation late last year to include the new Roadhouse Grill, offering delicious hearty food and friendly service.

During the day of our visit, the Blokes About Town and I were more than impressed at the diverse four-page selection on offer; from steaks and seafood to pizzas, burgers and salads, there is something to suit all tastes.

Not surprisingly, the majority of the lads couldn’t resist a good old fashioned steak. Cooked to their liking, just about every cut is available including eye fillet, fillet mignon, rib fillet, t-bone, the list goes on. Using only the highest quality Australian meat, all steaks are char-grilled and served with the tavern’s famous Caesar salad, coleslaw, and your choice of sauce and jacket potato or straight cut chips – delicious.

My grilled fish of the day (hoki), served with a fresh delicious garden salad and chunky chips, really hit the spot and the grilled Tasmanian salmon, served with garden salad, chips, béarnaise sauce and lemon got the big thumbs up.

Pop in for a counter meal or treat the family. You won’t be disappointed.

ROADHOUSE GRILL, SANDS TAVERN PLAZA PARADE, MAROOCHYDORE PH: 5443 7944

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MILESTONES

PHOTOS CHESTERTON SMITH PHOTOGRAPHY

A VET

IN B US I N E SS Doctor Brett Stone developed his love for animals at an early age and fought hard to achieve his dream of becoming a vet. So it should come as no surprise, 24 years later, that he has managed to build a name for himself in the industry. Offering his veterinary expertise at Palmwoods Vet, Dr Brett also works with a number of local initiatives – from animal shelters to schools and universities – to aid and educate others on the furriest members of our society. Dr Brett and his team at Palmwoods Vet will celebrate the clinic’s 18th birthday this November – a massive milestone in any industry, but one made even more impressive by the countless little lives they have saved.

LIFE CHANGING MILESTONES

1

LEAVING THE FAMILY FARM AND GOING TO UNIVERSITY, 1987

Having grown up on a cattle station outside a very small country town where the population was just 600, moving into King’s College in Brisbane had a huge impact on my life. I met so many great people and it opened up my world. I received great support from friends and mentors within the King’s community and went on to give back in that capacity as senior tutor and vice master in my later years.

2

GAINING ENTRY INTO VETERINARY SCIENCE AT UNIVERSITY, 1988

After I missed out on my degree of choice by just a few points, I gained entry into a degree in Agricultural Science at the University of Queensland in 1987.

Although I always believed that one day I would get into a Veterinary Science degree, I was thrilled to finally gain entry the following year, after upgrading my entrance score. Graduating in 1992 was a significant milestone in my life – to achieve my childhood dream of becoming a veterinarian was the most amazing feeling.

3

WORKING IN THE UNITED KINGDOM, 1997

I’m grateful for my time overseas, as it allowed me to see another part of the world and experience a different way of life. I spent the majority of 1997 working in the UK, and it was fascinating to see the different way people related to their pets.

As a registered vet in the UK, I was able to practice in the south of England and see many different animals not commonly seen in Australia. Practicing in a foreign country certainly opened up my world further.

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DOCTOR BRETT STONE

4

PURCHASING PALMWOODS VETERINARY, 1998

5

THE BIRTH OF MY SONS, 2000-2006

Becoming self-employed was a huge step for me. It meant I was responsible for the culture and direction of my own practice, which was something I’d always dreamt of. I felt the weight of responsibility not only for my clients and their pets, but for the success of the business and having staff relying on my leadership. I took over the Palmwoods Vet clinic from a retiring vet with just one vet and one nurse. We’ve since grown and now have two vets and at least three nurses at all times.

Welcoming my three beautiful boys into the world sure put everything into perspective for me. Watching your children grow and develop from birth to young adults is an absolute blessing. You do everything to put the best into their lives, yet often they teach us so much more along the way, and for that I’m grateful. profilemag.com.au

PROTECTING YOUR ASSETS Do you know what your most valuable asset is? Is it your house, your car, your boat?

It’s none of these things, it’s actually you!

A

s the breadwinner, your family depends on you to keep a roof over their head and food on the table. No doubt you have insurance on your house, car and boat, but what about on yourself.

How would your family financially provide for themselves if you became unemployed, had a long term disability or illness or died unexpectedly?

Believe it or not, you can insure yourself against all of these nasty life issues and make sure your family is protected financially.

Obtaining cover is easier than you think, you just need to contact a licenced Financial Planner who can not only arrange this cover for you, they can also look into your superannuation and assist with retirement planning and wealth creation.

CHRIS HOLME FROM SPC FINANCIAL PLANNING HAS THE FOLLOWING TIPS TO HELP GET YOUR AFFAIRS IN ORDER:

you don’t have any cover, you need to talk to a planner 1 IfASAP. If you do have cover, make sure you review your

policy annually with your planner. Life changes and your policy may need adjustment to cover additional children or changes to super contribution as you get closer to retirement.

2

Don’t buy cheap cover over the phone or from the TV. These policies are cheap but offer poor levels of cover when you need it most – at claim time.

3

With recent proposed changes to superannuation laws, now is the time to look at alternative investment strategies.

PROFILE

If you’re serious about selling, get some serious help.

“For the last 3 years I have averaged a sale every 8 days*...

I can sell your property and I can sell it well! ”

Vicki Cooper

0418 231 955 *Details on website www.starnoosa.com

FOR STAR SERVICE & STAR RESULTS CALL ME TODAY. WWW.SPCFINANCE.COM • 07 5443 1644 profilemagazine

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In ProPerty Investment… research matters Why is Think Investment Realty different? Before presenting any property to a potential investor we look at why to invest. And it starts with research.

Property Research is like a Jigsaw puzzle, you only have to be missing one piece and the puzzle is incomplete. At Think Investment Realty we pride ourselves on doing the most comprehensive research available.

We have developed a unique Property Scoring System to identify the best properties for you to choose from and to get the market timing right All markets go through periods of growth, periods of flat, time to buy and time to wait.

In assessing every development, we look at: • • • • • • •

Location Population Movements Employment & Economic Growth Demographic Changes Infrastructure Spending Rentability Timing

We have a dedicated team of research experts who utilize these cutting edge research systems. They analyse relevant data from all of these sources to locate the next hot spots and stay ahead of the market.

Armed with this research, we then source properties in areas with high rental yields and future demand as well as high capital growth. All of our properties are purpose built to suit the specific demand of renters in the area making your investment stand out from the others.

JACK CHILDS ExPERIEnCED PRoPERTy InvESToR & PRInCIPAL of THInK InvESTMEnT REALTy

To find out more about the best investment property hotspots call Jack on 07 5451 1080 or visit www.thinkinvestmentrealty.com.au

SenSaTional opporTuniTieS on ouR BeAuTIful SunShIne CoAST

The obServaTory Buderim Take in the vista of coastal views from your luxury residence in The observatory.

Situated in the heart of Buderim, The observatory is just a short walk to shops, restaurants, parklands and Buderim State School. Enjoy a relaxed and luxurious atmosphere with breathtaking ocean views from your own private terrace or balcony.

• Priced from $569,000 • Ducted air-conditioning throughout • P rivate terraces, decks and balconies for entertaining • Highset ceilings and open living areas • Q uality stainless appliances and high quality finishes

Buderim ranks as the most popular suburb on the Sunshine Coast – a self-contained community with ample services and amenities on its doorstep. for investors it boasts solid rental yields – the median yields are 5% for houses and 5.5% for units – and low vacancy rates, currently 1.4% (according to SQM Research).

be quick only 8 exclusive apartments available.

SellinG noW

For a free information pack contact Jack, troy or Dan on 07 5451 1080

Property Investment Made Easy

8 excluSive reSidenceS WiTh an enviouS ouTlook

fRom mounTAIn To The BeACh

Sea breeze mooloolaba 24 bouTique aparTmenTS 2 minuTeS from The beach

The perfect blend of picturesque beachside location and affordable quality residences.

Designed for modern living, these 2 bedroom, 2 bathroom apartments are ideally located in the heart of Mooloolaba, only 200 metres to the beach and shopping. Discover the retail and dining precinct along The Esplanade, enjoy the iconic Surf Club and just a short stroll away is the world class beach that makes Mooloolaba such a popular destination.

• Low Body Corporates charges

Complete with contemporary fittings and fixtures, air-conditioned master bedrooms, security access, and with just 24 apartments over 8 levels, SeaBreeze Mooloolaba offers a fantastic lifestyle opportunity.

• High quality internal and external finishes

SeaBreeze Mooloolaba offers a superior location and lifestyle that combines easy access to all amenities.

• Unique and sophisticated architecture • B outique development of 24 apartments all 2 bedroom and 2 bathroom

• A ffordable purchase prices with a great return on investment • A ll apartments have split system airconditioning units • R esidents’ entertainment area with BBQ facilities • 2 minute walk to beachfront

• Construction forecast to start mid 2016, completion mid 2017

2 bedroom, 2 bathroom apartments from $439,000.

SellinG noW

For a free information pack contact Jack, troy or Dan on 07 5451 1080

Call us on 07 5451 1080 or visit thinkinvestmentrealty.com.au

foCuS on briSbane

habiTaT Chermside

york & co nundah

houSe & land Rothwell

5 Quality Apartments just 9km from the CBD. Priced from only $442,000.

A boutique residential development in one of Brisbane’s most desirable locations only 6km to the Brisbane CBD. Priced from $409,000 $489,000.

4 Bedroom house and land packages priced from only $495,900

Surrounded by shopping, restaurants and transport, and adjacent to the beautiful oxenham Park, york & Co. is everything an owner-occupier or investor would expect.

The Moreton Bay region is expected to grow by 40% over the next 20 years.

Chermside, one of Queensland’s leading retail precincts, major employment nodes and a “principal Activity Centre” under the Government’s initiative for future City hubs - is a highly sought-after location for professionals seeking high quality living near thriving work opportunities.

Chermside still offers a significantly cheaper price point than neighbouring suburbs, making it a prime location to invest.

• C lose to Downfall Creek and over 20km of bike and walking paths • nearby leading health facilities and nine education facilitates within 2km • Westfield Chermside is only 1.6km down the road

• 4 2 one & Two Bedroom Boutique Apartments • Roof Top Alfresco Area with BBQs and Large Screen Tv • opposite parkland and sporting reserve • Adjacent to vibrant nundah village • Walk to the train station • Close proximity to CBD and growing Airport hub

only 2km to Rothwell Station on the new $1.7 Billion Moreton Bay Rail Link opening in late 2016.

• I t is the third largest local government area in Australia • $1.3 billion of infrastructure spent in the past 8 years • With 6500 people employed in the north Lakes Business Hub and projected to increase to ^ 13,500 • only 5.4km to Westfield north Lakes undergoing a $140 million expansion with cinemas and 280 retailers • only 8 km’s to Redcliffe’s beautiful foreshore, lined with restaurants cafe’s and bars

all SellinG noW For a free information pack contact Jack, troy or Dan on 07 5451 1080

A ReAl eSTATe AgenCy WiTh a difference Think Investment Realty challenge the conventional way people go about property investments. We have a dedicated team who travel all over Queensland and meet with each developer ensuring that each property complies with our high and exacting standards.

To assisT properTy invesTors, we provide: • • • • •

f ull market analysis E xtensive research on locations Properties sourcing at the right time in the right location Property to maximize growth and yield House and land, units, townhouses and off the plan opportunities

we manage The enTire process for you: • • • •

negotiating with developers to get the very best price eeping the developer on track with the build K Checking the planned finish and fittings Ensuring a fixed price construction contract

come To our free evenTS To find out more about how to either start or increase your property portfolio, come to one of our regular property events or make a time to come and have a chat with us. Call us on 07 5451 1080 or visit thinkinvestmentrealty.com.au

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FASHION Introducing the fashionistas leading the Style Society conversation

BEAUTY Delicious make-up and skin care products almost good enough to eat

LIFE The life-changing conversation everyone needs to have with their family

LIZ CANTOR The stylish television presenter gears up to host the fashion event of the year – Profile and BMW’s Style Society

FASHION / BEAUTY / HEALTH / HOME / LIFE / FAMILY

STYLE

THE style EDIT Johanna Jensen-Brown PROFILE STYLE EDITOR

July is shaping up to be a huge month.

This will be my last month as Profile Style Editor as I take a break from my role at Profile Magazine to enter the world of motherhood. I’m excited my last day just happens to coincide with Profile’s largest and most stylish event ever – Profile Style Society. What an incredible way to wrap it up!

At 36 weeks pregnant I will do my best to channel the likes of fabulously stylish expectant mums, Blake Lively and Bar Refaeli, as I put together my outfit for the event. Don’t let the chill of winter keep you away – it’s the perfect time of year to wear a fabulous long sleeved dress or blazer.

This is THE event for fashion, lifestyle LOOKING FOR SOMETHING and creative enthusiasts! The Profile TO WEAR TO THE BIG team has been busy working away EVENT? WHY BUY WHEN to create an incredible event for the YOU CAN HIRE? WHITE SUEDE, IVORY MINI LACE Sunshine Coast. Trust me when I say SHIFT DRESS. RENT you won’t want to miss this one. Grab a FROM RRP $139. VISIT HERWARDROBE.COM.AU few friends, enjoy a delicious long lunch and learn from three amazing national style leaders, who will share their tips for fashion and style at every age. I’m particularly excited to learn from these creative and inspirational women.

Head to www.profilemag.com.au/stylesociety for all the details and to book your tickets — be quick, tickets are selling fast. I can’t wait to see you there!

LIZ CANTOR The stylish and well-loved TV presenter and self-confessed “Sunshine Coast girl at heart” has further cemented her fashion credibility as this year’s Channel 7 Brisbane Racing Carnival Ambassador.

Liz joins us as Master of Ceremonies.

WHAT DEFINES YOUR PERSONAL STYLE? I like to dress in shades – lots of monochrome, neutrals and navy. I’m very much a ‘no-frills’ kind of girl and love simple but beautifully structured pieces that offer shape and definition. And I always look to accessories to add an edge – they can make or break an outfit.

WHAT IS YOUR STYLE ADVICE TO WOMEN OF ALL AGES? Dress to your body shape! I can’t emphasise this enough. If you’re comfortable and confident in an outfit then it will empower you to feel great and allow your personality to shine through.

Coastline BMW

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Sales Finance Service Parts & Accessories

The Ultimate Driving Machine

MEET THE

LEADERS HOLLY RYAN The contemporary jewellery designer and Sunshine Coast native has taken her superstar silversmith skills to the global stage, with the work of her eponymous label being published in numerous leading Australian fashion publications.

HOW DID YOU ARRIVE AT YOUR SIGNATURE AESTHETIC? I have always designed primarily for myself and those closest to me, drawing on a range of sculptural, conceptual art and architectural influences. My family and friends share my love of art and design so we’ll regularly have conversations about new artists and work that we’ve recently discovered. It’s wonderful because it’s both creatively stimulating and supportive at the same time.

WHAT ADVICE WOULD YOU GIVE FOR ENHANCING YOUR STYLE THROUGH ACCESSORIES? My advice is to keep it personal and stay true to your own style. And it’s all about quality over quantity — there’s something so intimate and sentimental about jewellery that makes it such a worthwhile investment and I love how it completely transforms an outfit. You could be wearing a t-shirt and jeans but the moment you add some quality jewellery, you enhance that look ten fold.

HURRY ... THERE ARE ONLY A HANDFUL OF TICKETS LEFT!

MOLLY KING With an online following of over 54,000, this creative force has styled and directed multiple campaigns for online fashion heavyweights Sabo Skirt and continues to be in high demand, both locally and internationally.

WHAT INFLUENCES YOUR PERSONAL STYLE AND DO YOU RELATE THIS TO YOUR WORK? I favour masculine pieces that are relaxed and well-tailored but also love to mix textures and jewels for a more feminine evening look.

Modern minimalistic trends like this definitely influence my personal style but my creative direction for clients is on a completely different level. I have no limits when I’m in my creative zone!

WHAT ROLE DO YOU THINK FASHION AND STYLING PLAY IN EMPOWERING WOMEN? Fashion is one of the best forms of self expression. If a woman knows her identity and is comfortable with who she is, showcasing her own personal style is a great way to express her personality and her own unique signature qualities.

ANNABEL FALCO As a Westfield stylist and Mimco muse, Annabel has a seriously impressive portfolio, having curated campaigns for brands such as Sass + Bide, Marriott Hotels and Mercedes Benz Fashion Festival.

HOW WOULD YOU DESCRIBE YOUR PERSONAL STYLE AND WHERE DO YOU THINK IT ORIGINATED? Layered, neutral and androgynous with a touch of leopard print (my weakness!). My personal style has been influenced by industry icons such as Christine Centenera, Carine Roitfeld and the Olsen twins.

WHAT IS YOUR STYLE ADVICE FOR EMPOWERING WOMEN TO LOOK AND FEEL THEIR BEST? You can never be overdressed. A well cut blazer, statement heel, oversized cocktail ring or slick of red lipstick can do wonders for your confidence and also makes a statement about who you are without having to say anything.

www.profilemag.com.au/stylesociety july 2016

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POWERED BY

Coastline BMW

#

Sales Finance Service Parts & Accessories

The Ultimate Driving Machine

CULTURE

MERCEDES BENZ FASHION WEEK AUSTRALIA: Resort 2017

WORDS JACLYN FELLOWS

“F

ashion Week” – the phrase conjures images of flamboyantly aggressive designers, demanding diva attitudes from celebrities relegated to the second row and mopey, underfed models amidst the backstage preshow chaos; accurate observations for New York, London, Milan and Paris, perhaps, but not Sydney. This year’s Mercedes Benz Fashion Week Australia put on a seriously impressive show in our first foray into exclusively resort-wear collections. Our nation’s previously ill-timed and impractical offerings were not only out of touch but nearly out of season by the time our designs reached global production and distribution, so the decision to focus entirely on seasonal designs that mirror the fact that most of the country lives in agreeably-to-excessively warm climate at least nine months of the year was, needless to say, a smart move by the Australian Fashion Chamber. This strategic change was welcomed with open arms, facilitating a light-hearted, enjoyable atmosphere throughout the week and further reinforcing one very important fact: we might take our fashion seriously, but ourselves, not so much.

TAKEAWAY trends Repeat after me: length, length, length. With the exception of a few youthloving labels, most designers favoured shin-skimming skirts and below-the-knee everything over their skimpier counterparts. Hooray!

UNIVERSAL STORE STAPLE NEW DAY SKIRT TAN, RRP $119 WWW.UNIVERSALSTORE.COM

MANNING CARTELL, GETTY IMAGES

COUNTRY ROAD PLEAT FRONT A-LINE SKIRT, RRP $129 WWW.COUNTRYROAD.COM.AU

Matičevski – Always a crowd favourite, Toni Matičevski showed yet again why he’s matching it with the very best on the international fashion stage with a collection that was equal parts elegant and exciting.

Simple and structural monochromatic pieces for the modern minimalist – your wallet and wardrobe will thank you for them long-term.

M.N.G. POPLIN SHIRT, RRP $69.95, SHOP.MANGO.COM/AU

WITCHERY SLEEVELESS SPLIT COAT, RRP $299.95, WWW.WITCHERY.COM.AU

Proving that yellow truly is the colour of happiness, multiple variations of the hue were seen throughout almost every collection, in shades of lemon, sunflower and marigold. Isn’t it lovely when colours are defined by elements of nature?

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SHOW-STOPPING standouts

MANNING CARTELL THE STATS SLEEVELESS KNIT, RRP $349, WWW.MANNINGCARTELL.COM.AU

M.N.G NEW NOW SIDE SLIT BLOUSE, RRP $79.95, SHOP.MANGO.COM/AU

Bianca Spender – Daughter of Australian design royalty Carla Zampatti, Spender has curated a wearable yet luxurious aesthetic all of her own. Look to this label for indulgent textures such as silk and velvet, and a universally flattering colour palette that offers tasteful pieces for all ages.

Steven Khalil – It wouldn’t be an accurate listing of sartorial superstars without the inclusion of this Australian couture legend. Khalil’s ability to marry (pun intended) attention to detail with sheer grandeur is unparalleled.

Brides-to-be and black-tie enthusiasts, beware.

IMAGE ABOVE: MATICERSKI, FLAUNTER MEDIA

profilemag.com.au

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w w w. l At i t u d e g A l l e ry . c o m . au profilemagazine

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something borrowed

FASHION

SELECT A DRESS FROM THE COLLECTION OF PREMIUM DESIGNERS, WEAR IT, AND RETURN IT! IT’S TOO EASY. THIS LOVER OASIS HALTER DRESS IS AVAILABLE TO HIRE FROM RRP $179.

VISIT WWW.HERWARDROBE.COM.AU

glam it up!

Match your accessories to pull your look together

THE AGNES NECKLACE, RRP $48. SHOP AT WWW.THEADORNCOLLECTIVE.COM.AU

look at mooi MOOI JEM + BONE CALF-HAIR CLUTCH, RRP $181.50. SHOP AT WWW.MOOISTORE.COM

nude hue MILANO HEEL IN NUDE PATENT LEATHER, RRP $129.95. SHOP AT WWW.WINDSORSMITH.COM.AU

Rent a designer dress

lace detail ‘DON’T TELL ME’ LACE DRESS, RRP $219.95.

AVAILABLE FROM AVENUE J COUTURE, THE ESPLANADE MOOLOOLABA. PHONE 5444 4422

Profile’s fashion event of the year, Style Society, is fast approaching and outfit planning is in full-swing! We’ve put together a few outfit ideas to help you navigate what to wear to glam it up. finer details ISABEL EARRINGS IN 14CT GOLD, ROSE GOLD OR RHODIUM, RRP $35. SHOP AT WWW.THEADORNCOLLECTIVE.COM.AU

ladylike charmed life DISCOVER THE RANGE OF CHARMS, BANGLES AND BRACELETS FROM THE ALEX AND ANI RANGE. SHOP AT UNDERWOODS JEWELLERS SUNSHINE PLAZA AND NORTH LAKES TO START CREATING YOUR VERY OWN COLLECTION. SUNSHINE PLAZA: 5443 2266. NORTHLAKES: 3491 8888. VISIT WWW.UNDERWOODSJEWELLERS.COM

REVIEW VICTORIANA DRESS IN NAVY, RRP $289.99. SHOP AT WWW.REVIEW-AUSTRALIA.COM

Lace is always a hit!

Invest in pieces you love

gold geo MARIA HARDCASE CLUTCH, RRP $49.99. AVAILABLE FROM COLETTE BY COLETTE HAYMAN SUNSHINE PLAZA OR SHOP ONLINE AT WWW.COLETTEHAYMAN.COM.AU

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citrus sensation

BEAUTY

LINDEN LEAVES AROMATHERAPY SYNERGY PICK ME UP BODY OIL, RRP $59.99, AVAILABLE FROM WWW.LINDENLEAVES.COM

treat your skin SYNTHESIS ORGANICS PURIFY ENZYME CLEANSER WITH PAPAYA, LIME AND SPIRULINA, RRP $68, AVAILABLE FROM WWW.SYNTHESISORGANICS.COM

seasoned skin THE SOAK LIFE LOST IN PARADISE SALTY BATH SOAK, WITH TROPICAL-INSPIRED SCENTS OF COCONUT, MANGO AND TANGERINE IS INFUSED WITH AUSTRALIAN SEA SALT, EPSOM SALTS, HIMALAYAN PINK SALT AND COCONUT OIL TO HELP RELIEVE TIRED MUSCLES AND DETOX SKIN, 400G RRP $21.95, AVAILABLE FROM WWW.THESOAKLIFE.COM

fabulous fingernails ULTA3 NAIL POLISH IN CREME BRULEE, RRP $2.30, STOCKIST: 1800 181 040

lip-smacking goodness LE ROUGE LIQUID LIPSTICK IN HAUTE COCOA, CRUELTYFREE AND VEGAN, RRP $29, SHOP THIS AND THE FULL RANGE OF BEAUTY PRODUCTS AT WWW.LEROUGEBEAUTY.COM.AU

Give yourself a tasty treat and indulge in these fabulously decadent beauty products.

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COCOWHIRL CHERRY-FLAVOURED OIL PULLING 14-PACK, RRP $40, AVAILABLE FROM WWW.COCOWHIRL.COM.AU

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Early detection saves lives Excellence in Diagnostics

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• 41% increase in invasive breast cancer detection, in a large multicentre screening study.

• Greater accuracy for easier and earlier detection • All 3D mammograms dual reported by two experienced breast imaging radiologists.

For more information and references visit scradiology.com.au/3dmammo

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What are heart healthy foods?

Our SCHS Cardiologists are often asked about what foods to eat to avoid a heart attack or stroke.

One of the ways we can all improve our cardiovascular (CV) health is to eat “heart-healthy” foods. Here are some of the best foods that have been linked to lower rates of CV disease in recent studies.

The overall goal is enjoying a “balanced diet” rich in fruit and vegetables, and enjoying healthy foods in “moderation”.

• Olives. Part of the “Mediterranean diet”, whole olives contain healthy fat, antioxidants and probiotics. They are also rich in phenolic compounds that are anti-inammatory.

• Berries (eg. Blueberries). Rich in anthocyanins, 1 cup/day lowers CV risk and helps blood vessels relax and lowers plaque buildup.

And strawberries. These sweet berries also contain anthocyanins.

They’re full of ber and Vitamin C which helps boost your immune system.

• Nuts (eg. Walnuts, almonds). Packed with healthy fat and rich in Vitamin E. Linked to lower LDL (bad) cholesterol.

• Legumes/Green vegetables (eg. Beans, peas, spinach). An excellent source of protein, regular intake has been linked to lower CV events. High in Carotenoids and antioxidants.

• Fish (eg. Salmon/Sardines). Fresh from the (Mediterranean) Sea! Rich in omega-3 fatty acids, Vitamin B12, calcium and iron.

Reduces vascular inammation. Eat sh at least twice per week.

• Coffee. A recent study showed that regular coffee drinkers have a lower risk of dying from CV disease! Enjoy!

• Red wine. Yes, in moderation! One glass/day helps raise HDL (good) cholesterol and lower CV risk.

• Dark chocolate (60-70% cocoa). Contains avonoids called polyphenols which helps reduce clotting and inammation! Enjoy in moderation.

• Eggs. Not all cholesterol is bad. Eggs are rich in carotenoids which protect against oxidative stress and inammation.

• Chilli. Regular consumption has been linked to lower rates of CV death. It may be compounds such as capsaicin in chili which is responsible for lowering vascular inammation.

• Pork. Lean pork is an excellent source of zinc and B group vitamins.

And if I could nominate one food/drink to avoid? “Soft-drinks”.

These sugar sweetened beverages are linked to weight gain, obesity, high blood pressure, and raised levels of bad cholesterol.

Further, regular consumption has been linked to accelerated aging!

Three Locations

Cardiologists

BIRTINYA: Sunshine Coast University Private Hospital

Dr Mark A Johnson

Dr Frank Hetterich

BUDERIM: Sunshine Coast Private Hospital

Dr Peter J Larsen

Dr Stuart J Butterly

TEWANTIN: Suite 1, 66 Poinciana Ave

Dr KK Lim

Dr Naresh Dayananda

july 2016

CC40126

Ask your Leading LOCAL Heart Team

PHONE: 5414 1100 FAX: 5414 1101

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INSPIRE

A LEGACY OF

life

A

s I sit at the kitchen table chatting to his grandmother Sonya, four-year-old Ollie Ackerman approaches her for a hug. As he stands before her, fiddling with his Superman -emblazoned t-shirt, she smiles and lifts him onto her lap.

“Daddy was a hero like Superman, wasn’t he?” she says with a sad glint in her eyes, but Ollie’s face beams in response.

“They’re very inquisitive,” Sonya explains, “Millie’s particularly good at picking up when you’re having a down day. We try not to get upset in front of them, but she knows and she’ll come up and give you a cuddle and say, ‘Please don’t be sad, I miss Daddy too’.”

Ollie and Millie’s father James was just 25 years old when his life was tragically cut short in June last year, after he was seriously injured on the football field just four minutes into a game. Despite being rushed to hospital, James passed away in the intensive care unit two days later, leaving his family, Sunshine Coast residents and the tight-knit rugby league community in shock.

“Sonya always said the field was the one place she never thought she would have to protect him,” says Saraa, James’s young wife and the mother of his children.

WORDS TAYLA ARTHUR PHOTOS RIKKI LANCASTER

In June last year, the Ackerman family’s world was turned upside down. With DonateLife Week at the end of this month, this brave family is now focused on turning their pain into a powerful message, by using their story to encourage others to have the conversation that could save lives.

“For whatever reason – he’d never done it before – James came over and kissed the kids goodbye before the game. He never usually did that, but I’m glad he did. That’s the last memory I want them to have of him, because that’s a happy memory.”

“That could be our last dollar and he’d still put it in there.”

He also regularly donated to the Starlight Foundation and Give Me 5 For Kids, often saying to Saraa that he liked to think that if something ever happened to their kids,

“If any of us were waiting on that transplant to come, how over the moon would you be to finally get that call, as a family member, that you’re not going to lose your loved one.”

As the pair set about describing James for me, they paint a picture of an incredibly generous and loving young man who looked for the positives in life, no matter what.

“If you were an opposing player on the football field, you would think he was a big tough guy,” says Sonya. “Off the field though, he was a humble giant. He had the biggest heart and family was everything to him.”

“Every single time we did the shopping, he would donate whatever spare change we had into the children’s hospital donation box,” says Saraa.

someone would return the favour.

“No matter how bad he was feeling or whatever we were going through, he would would always remind us there are always people out there who need things more than we need them, or are going through hell,” says Sonya.

“He used to say that so often. I’ll never forget the first time I was standing at the cemetery and I looked at the grave and said to him, ‘There’s no one worse off now, mate’.

And then I looked up and there was a little seven-year-old buried next to him. It was almost like he was turning my head and telling me that, ‘Actually, there is someone worse off, Mum’.”

JAMES’ WIFE SARAA AND HIS PARENTS SONYA AND MICHAEL

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JAMES ACKERMAN

PROTECTING A LEGACY Following James’s football accident, his younger brother Thomas, with the help of a high profile former NRL player, whom at the time of printing can’t be named, has designed headgear with the intent of keeping James’s legacy alive while protecting others. Launched on the anniversary of James’s death, 22 June, the tribute to James includes the DonateLife logo, Aboriginal artwork representing James’s heritage as part of the Wiradjuri tribe, James’s name and jersey number (eight), and his handprint. Madison Sport has produced the headgear, with Rebel Sport and Amart All Sports among the retailers who will stock it for the start of the 2017 season.

It therefore made sense to James’s family that his generous spirit live on, so they allowed him to give the ultimate gift; one that would save the lives of two people, restore sight for two others and drastically improve the lives of countless more – including six babies.

“We had discussed it openly hundreds of times, so we knew it was what he would have wanted,” says Saraa.

“It was a comforting thing to know he’s not going to be completely gone; he’s going to live on in other people,” adds Sonya.

1241 Australians received an organ transplant in 2015, as the result of the generosity of 435 organ donors, whose families agreed to donation at the time of their loved one’s death. One donor has the potential to transform the lives of more than 10 people.

One such life was a strong influence in the decision to donate James’s organs and tissue.

Tahlia Murray was born with a liver disease that left her incredibly ill, and as the sister of two of James’s close friends, her presence shone a light on the importance of organ donation for him and his family.

“She would come to every football game with tubes all over her, and that’s what started the conversation at our dinner table,” says Sonya.

At just three years old, Tahlia underwent a life-saving liver transplant, and as a result, she is now a healthy 15-year-old living a normal life. But having witnessed the sadness, hope, and then joy of Tahlia’s family july 2016

“It was a comforting thing to know he’s not going to be completely gone; he’s going to LIVE ON in other people.”

first-hand, Sonya and Michael (James’s father) became firm believers in organ donation.

In the wake of James’s death, the whole family is now an advocate for the DonateLife Network’s message of having ‘the conversation’.

“We’re not going to dictate to people that you need to become an organ donor,” says Sonya.

“But your family need to know what your wishes are. Because just like us, you never know when, or even think that you’re going to be in that position.

“We don’t really speak of it to Ollie and Millie yet, as they’re a bit too little, but when they’re older we’ll tell them about the wonderful things that Daddy did for other people.”

DonateLife Week will take place from 31 July to 7 August, and while it encourages people to sign up to the Australian Organ Donor Register, the main aim is to get people discussing what their wishes are with the people who have the final say – their family.

Use the week as an opportunity to start a conversation with your family about organ donation and what your wishes on the matter are. You can register as a donor on the Australian Organ Donor Register through Medicare online or by visiting a Medicare service centre, but it will ultimately come down to your family’s consent.

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Turn to page 97 for your chance to WIN this stunning original artwork!

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july 2016

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PROFILE

WORDS TAYLA ARTHUR PHOTOS RIKKI LANCASTER

Banishing bad

behaviour After making a name for herself as the Sunshine Coast’s very own toddler tamer, Grace Baker is taking to the internet to share her wisdom and let parents know they’re not alone in their experiences.

If you’re lucky enough to experience it, being a parent is the most important and rewarding role you’ll ever play in life. From the magic of pure innocence and a wild imagination, to the incredible bond of unconditional love, a child is a life-altering presence.

But having a child depend on you to feed them, clothe them, shelter them and most importantly, love them back unconditionally, is an enormous responsibility that can take its toll on anyone - especially if that child is behaving in a way that is particularly difficult to deal with.

Enter Grace Baker, a local mother-oftwo and graduate in psychology who’s aiming to make life a little easier for families struggling with their little ones’ behaviours, through her new business, The Parenting Co. Having experienced the difficulties of rearing tots first-hand with her three and four-year-olds Lincoln and Lara, Grace understands young children aren’t always the sweet and adorable little munchkins we want them to be.

“My own daughter did bite maybe two or three times before she realised it wasn’t worth it and stopped,” Grace laughs.

However, thanks to her studies, Grace has a secret weapon when it comes to taming toddlers, and it’s one she’s happy to share.

“A lot of it comes down to personality and temperament, but it can also be detrimental if they’re not sure what

their boundaries are. Kids can lack confidence in their actions if they don’t understand the rules and don’t know where they stand if they break them,” explains Grace.

“Something I have been wanting to do for years now, is find a way to teach other parents some of the information I learnt from my degree just the relevant cognitive, behavioural and developmental bits, such as the importance of boundaries, that I have been so thankful to have learnt before I had my own children.”

Grace is now doing just that, taking the most valuable lessons she learnt from her degree and combining them with her experience as a mother, to produce her own framework revolving around being calm, consistent, compassionate and confident in parenting.

“Some of these psychologists definitely didn’t spend time with kids before developing their theories!” jokes Grace.

“What I’ve done is take effective approaches that perhaps were a bit clinical, and made them more practical for real, everyday parents.”

“What I’ve done is take effective approaches that perhaps were a bit clinical, and made them more practical for real, everyday parents.”

“I take into account how each family functions and what their abilities are, making use of what they are good at. It’s a gentle approach.” with families of all backgrounds, providing guidance for parents with an understanding of their different values, beliefs and dynamics.

Part of that approach is adopting social media, in order to be more connected with her clients, with Grace recently launching what she hopes to make a weekly blog on her website, discussing a whole range of topics, from handling pre-schoolers and common parenting issues, to sharing her own experiences as a mother juggling a business and home renovations with a fly-in fly-out husband.

“I enjoy writing and I like helping people, so it seemed natural,” says Grace.

“I’m always open to input about a personal behavioural issue that my readers might be experiencing and would like explored in more detail as well,” she says.

Another stand-out factor of The Parenting Co is Grace’s ability to work

Every family is different and there’s no one-size-fits-all approach, which is why her programs are personalised to each individual situation.

“I take into account how each family functions and what their abilities are, making use of what they are good at.

It’s a gentle approach,” explains Grace.

Grace says her clients are not alone in struggling with their kids - and some of the most common mistakes she shares with me are ones I have seen most of my own friends make with their children.

“Once again it comes back to not having firm boundaries and rules set out. Things like threatening punishment but not following through are common, this lets the child believe there won’t be consequences for their behaviour,” she says.

to find out more aBout the ParentinG Co Call GraCe on 0420 907 321. to siGn uP to the newsletter or follow GraCe’s BloGs, visit www.theParentinGCo.Com.au.

“Also punishing bad behaviour sometimes, but letting the same thing slide on other occasions is a mistake.

Children need consistency in order to understand that certain behaviours are always wrong.”

Finally, she explains that shouting can also do more harm than good.

“Often when we shout at children, they get stressed and don’t fully understand what they’ve done wrong. Adults tend to talk faster when they are upset or yelling, and using too many words or terms they don’t know will just confuse them rather than stopping them from doing it again.”

Parenting is far from easy - especially in a world where everyone’s approach and experience is different, yet others love sharing their advice. But a helping hand from a professional such as Grace, who works with you and your parenting style to offer practical and proven methods for addressing problems, will make your journey through parenthood much more effective and enjoyable.

PROFILE

Get 10% off!

Present this voucher to Grace in the month of July to receive 10 per cent off The Parenting Co’s ‘C’ package. As part of this, you’ll receive Grace’s education package, a personalised two-week plan aimed at improving behaviour, an initial inhome consultation and assessment, documented behavioural management options, a secondary home visit where Grace will help implement the program, and unlimited email consultations during the two-week implementation of the program. You’ll also receive a follow-up phone call a week after to see how you’re going with the plan.

HEALTH

What is lymphatic drainage and massage, and how can I benefit from it?

LYMPHATIC DRAINAGE AND MASSAGE

HEALTH

with Katie Lyons

Most people are familiar with the body’s vessel system that carries blood to and from the tissues.

But there is another vessel system that is equally vital – the lymph system. The lymphatic system’s main function is detoxification. It removes cell wastes, proteins, excess fluid, viruses and bacteria.

I’m thinking about getting my eyebrows tattooed and keep hearing the term MicroBlading. What is it?

COSMETIC TATTOOING With Esmeralda Gowing

The world of cosmetic tattooing has changed significantly in the last decade, with feathery, natural-looking eyebrow tattoos replacing the old block-style eyebrow tattoo, thanks to the introduction of microprocessor-controlled digital cosmetic tattooing equipment.

In the past couple of years, a new eyebrow treatment has been pushed by beauty salons – MicroBlading. MicroBlading is a form of cosmetic tattooing, similar to feather-stroke eyebrow tattooing. However, it involves the use of a manual hand tool similar to what was used predating digital cosmetic tattooing equipment.

The difference is that the blades used are very fine needles, usually set at a slope.

In the hands of a well-trained technician, super fine tattoo lines may be created, making it ideal for simulating hairstrokes for eyebrows.

Another reason for its gain in popularity is the low barrier to entry, meaning the cost of the equipment is extremely low, making it an attractive option for new entrants into the cosmetic industry.

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But while this new technique is a great alternative to other eyebrow tattoo methods, there are some issues to be aware of. This form of tattooing will require a greater frequency of retouching due to the shallower application of pigment into the skin.

The low equipment cost is also a double-edged sword, as often insufficient training accompanies the purchasing of MicroBlading kits.

Hand tools, if not disposable, require correct sterilisation as outlined in infection control legislation, so it is therefore important that the technician is qualified in infection control and operates from a licensed clinic.

MicroBlading in the hands of an experienced and well-trained technician may be an ideal solution for your diminishing eyebrows.

However, make sure you consult with an experienced technician to discuss if this is the best form of eyebrow tattooing for you.

ESMERALDA’S COSMETIC DESIGNS Phone: 1300 376 372 www.cosmeticdesigns.com.au

Your lymphatic system processes within the body at all times, but through providing manual stimulation, it can offer us a variety of added benefits such as clear and youthful skin, cellulite reduction, fluid retention balance, increased detoxification, illness recovery and can aid general health and wellbeing.

When the lymph system works well, we feel healthy and have a strong defence against illness.

When it is not performing at its optimum levels, often after surgery or an injury, we can experience swelling, feel tired, and be more susceptible to colds and infections.

It is through a specialised form of bodywork, known as lymphatic massage, that stimulation and drainage is promoted. Seventy per cent of the lymph system is found just beneath the skin’s surface. Through light pressure in a rhythmic, circular motion, a massage therapist is able to stimulate the vessels and aid the system to work more efficiently.

Lymphatic massage can benefit just about everyone. It can assist in recovery from surgery and injury, and it can be used as part of a care program to aid illnesses such as chronic fatigue syndrome or fibromyalgia. Lymphatic massage can also aid long term general health and wellbeing.

However, as with all treatment programs, you should consult with your doctor first.

THE WATERFALL DAY SPA, MOOLOOLABA Phone: 5444 3050 www.waterfalldayspa.com.au profilemag.com.au

gourmet. +CULTURE

90 92 94

EXCLUSIVE Matt Sinclair chats to Profile from the MasterChef Australia kitchen

RECIPE What’s on tonight’s menu?

Millet gnocchi with kale and walnut pesto, and saucy chocolate pudding

CULTURE Introducing Straalen McCallum, the hottest young talent on the Australian music scene

SEE RESTAURANT See Restaurant co-owner Antonio Puelma and head chef Nathan Turnbull unveil their new seasonal menu

FOODIE TRAIL / RECIPES / ARTS / MUSIC / TRAVEL

GOURMET

Storing vegetables There’s nothing worse than stocking up on fresh fruit and vegetables, only to have them rot within a few days. Prolong the life of your produce by storing them correctly.

Leafy vegetables are best when eaten within a few days. Keep them in a plastic bag, in the fridge, to prevent wilting and don’t allow moisture in the bag as the leaves and stems will decay.

Keep your potatoes in a cool, dark and dry place and they will keep for a few weeks. If you’ve washed your potatoes, store them in the fridge, not in a plastic bag.

Carrots should be dry before popping them in the fridge and kept in a plastic bag. They can last several weeks.

Onions will last several weeks if stored in a cool, dry place, in an open container and not a plastic bag.

BEEF AND VEGETABLE STEW WITH DUMPLINGS Stew

THE

gourmet EDIT This month, let’s talk vegetables – how to store them, what’s in season and how to use them in a delicious stew.

Nicole Fuge PROFILE GOURMET EDITOR

Follow our Profile Gourmet Editor �profile.gourmet

• • • • •

500g beef, diced 1 onion, chopped 4 garlic cloves, minced 3 stalks celery, chopped 4 carrots, washed and chopped • 4 potatoes, washed and chopped • 4 bay leaves • 1 tsp thyme

• 1 tbs tomato paste • 1 can Guinness • 3 ½ cups beef stock

Dumplings • • • • • •

2 ½ cups plain flour 3 ½ tsp baking powder 10 tbs cold butter Handful cheddar cheese ¼ tsp nutmeg ½ cup milk

Pre-heat oven to 180°C. In a large saucepan or stockpot, heat olive oil over medium heat. Brown the meat and then add the onion, garlic, celery and carrots. Cook and stir until the vegetables are soft. Add the thyme and season with salt and pepper. Stir in the bay leaves, stock, tomato paste, and Guinness; bring to a boil, then pour into a large oven-proof dish, cover and put in the oven for two hours.

To make the dumplings, stir together flour, baking powder, nutmeg, salt, and pepper. Rub in the butter using your fingertips, then stir in the cheese. Slowly add the milk, stirring until you get a wet dough. Spoon out portions of the dough about the size of an egg and roll them into a ball using your hands.

Take the stew out of the oven and pop the dumplings in one at a time, pushing them under the juices, put the lid back on and cook for another 30 minutes.

profilemag.com.au

• • • • • • • • • •

1 tomato, finely chopped 1 tomato, sliced finely (for decoration) 1 large chilli, finely chopped 3 cups self-raising flour 60g garlic butter Handful fresh basil, roughly chopped 60g vintage cheddar cheese, grated 2 eggs 1 cup milk Salt

tomatoes and chillies used from our cover shoot

Preheat the oven to 180º, line a 12-hole cupcake pan, or six-hole muffin pan.

Sift flour into a large bowl and on a low-speed, mix in the butter, basil, chilli and cheese. In a separate bowl, whisk the eggs and milk together and then combine with the dry mix.

On a medium speed, mix until well combined.

Spoon mixture into the prepared tin, place a thin slice of tomato on each, sprinkle with salt and bake for 15-20 minutes.

PROFILE

CHILLI, TOMATO AND BASIL MUFFINS

In season

So many people screw their faces up at the mention of brussel sprouts – plagued by memories of being forced to eat boiled and bland vegetables before they leave the dinner table.

Well let me tell you a little secret, brussel sprouts are back and when cooked correctly are delicious – yep that’s right. All you need to do is chop the hard ends off, cut the sprouts in half and sautee in a medium-hot frying pan with butter or olive oil, salt and pepper, until caramelised on the outside, this will take a few minutes. A delicious alternative is using garlic butter, it adds an incredible flavour!

Miso

Miso is a paste made from soy beans and was first made in China.

It is a versatile ingredient, most predominantly used as the base of savoury dishes including miso soup, or turned into a savoury dressing. But chefs are now introducing the miso flavour into sweet dishes, think miso caramels, ice creams and dessert dressings.

Tasty trends The ideal accessory for your takeaway coffee is a perfectly-manicured nail. I am milking the autumn/winter trend of delicious beetroot, wine and plum hues for as long as I can, all look scrumptious wrapped around a steamy cup of my favourite coffee blend. july 2016

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WORDS TAYLA ARTHUR PHOTOS CHESTERTON SMITH PHOTOGRAPHY

BRINGING THE

HEAT

As the seasons change, so too does the menu at See Restaurant. See’s owner Antonio Puelma and head chef Nathan Turnbull explain how they’re taking the chill out of winter with their signature Chilean flair.

T

hey’ve cultivated a reputation for exquisite seafood and deliciously bold flavours, and now the team at See Restaurant are showcasing their enviable talent in the kitchen with a mouthwatering new menu of winter warmers.

If there’s one thing we can all confess to loving about winter it’s the food, and when it comes to indulging during the cooler months, See’s new menu certainly doesn’t disappoint.

Hearty, wholesome and rich in flavour, there’s a reason it’s referred to as food for the soul, as it warms from within and makes facing the plummeting temperatures a little more bearable.

“I love being able to braise and slow cook meals using pressure cookers, as it really infuses the flavours,” head chef Nathan

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ANTONIO PUELMA AND NATHAN TURNBULL

Turnbull explains, his words supported by the delicious scents wafting from the kitchen as we speak.

Still heavily inspired by the Chilean flavours of owner Antonio Puelma’s background that See’s regulars have come to know and love, the appointment of Nathan as head chef in April has brought some fresh flavours to the table.

“This menu’s a lot warmer and maintains our emphasis on seafood, but at the same time, we’ve taken more of a char-grilled attitude to certain meats,” explains Antonio.

“Seafood is what I know and love, and it will remain at the forefront of what we do here, but I like to involve barbecue flavours and smoky flavours for that extra depth,” adds Nathan.

The result is a fresh, full flavoured menu that will certainly reward those who brave the cold for a trip to this delightful, marinaside restaurant.

“We have a beautiful Portuguese-style spatchcock at the moment, as well as a Japanese-style barramundi and a Chilean hotpot, which is absolutely delicious as it’s nice and warm, and it’s not too spicy,” Antonio shares, clearly proud of the new dishes.

“We also have our Chilean mussles. Since it’s the right season for mussles and they’re so fresh, they taste absolutely beautiful.”

Aside from their new culinary delights,

See Restaurant is hard at work building the best team to ensure their customers receive the most amazing service possible, and continues to support young locals starting their careers in the food industry, with two apprentice chefs forming the support team behind Nathan.

While it may have been a move introduced by Antonio’s son and former head chef Angelo, Nathan says it’s one he’s happy to continue, explaining that it’s important to foster those with a passion for food to encourage them to stick it out in the industry.

“It’s typically not a very high paying industry and to secure a good job, in a good location, where you can cook good food, all while being paid decent money is a huge challenge. It’s one I’ve only just overcome,” he explains.

“It’s not something you can achieve overnight, you have to work at it and improve yourself, but eventually you’ll reach your goal, and it’s all worthwhile.”

But for Nathan personally, he couldn’t be happier in his role at See Restaurant, and who could blame him – each day he’s exposed to a gorgeous view, great family atmosphere, and a supportive team environment.

“A lot of places you go, you’re just a number, but here you definitely feel more at home,” he says.

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PROFILE

the

perfect match

sweet potato, walnut and date puddIng wIth butterscotch sauce IngredIents

• 50g unsalted butter

• 200ml thickened cream

Often the simplest foods are best for your health and this is certainly the case for nuts and dates, in which Mother Nature has crafted a nearly-perfect package of protein, healthy fats, fiber, plant sterols, antioxidants, and many vitamins and minerals.

• 150g brown sugar

• 30ml butterscotch schnapps

• 1 cup pitted dates

• 500g diced sweet potato

• 2 cups water

• 2 eggs

• 120g castor sugar

• ½ cup plain flour

• 1 cup self raising flour

• 1 teaspoon bicarbonate soda

walnuts

method

1. May help reduce the risk of prostate cancer and breast cancer.

2. Contain the amino acid l-arginine, which offers multiple benefits to people with heart disease.

3. Have a positive impact on male fertility, increasing sperm quality.

4. Contain a number of compounds that support brain health, including vitamin E, omega-3 fats, and antioxidants.

5. Can improve metabolism in people with Type 2 diabetes

dates 1. Are a strong source of protein.

2. Are rich in selenium, manganese, copper, and magnesium, which are all great for bone health.

3. Are loaded with potassium, yet contain little sodium, making them good for strengthening the nervous system.

4. Are rich in iron.

5. Promote digestion, making them helpful for those who suffer from constipation.

6. Contain Vitamins C and D, which are brilliant for skin elasticity.

7. Have anti-ageing benefits and prevent the buildup of melanin in the body, a pigment that can lead to melanoma.

• 80g softened butter 1.

Preheat oven to 170°C and lightly grease a muffin tray with some of the butter.

2.

Dice the sweet potato into 2cm square pieces and boil until cooked. Strain well.

3.

Place a pot on low heat and allow the dates to simmer in the water with the bicarbonate soda until they are soft enough to pinch through and the water is absorbed.

4.

Place the sugar and butter into an electric mixer on low speed until creamed. Gradually add the eggs one at a time, and then the sweet potato and dates. Remove the bowl from the mixer and fold through the sifted flour. Distribute the mixture into the muffin tray moulds and bake for 25-30 minutes.

5.

For the sauce, bring 50g of salted butter, 100ml of cream, 50g of brown sugar and a good splash of butterscotch schnapps to simmering temperature, then continually whisk on the stove until the sugar is dissolved. You can add half a tablespoon of cornflour to this if your ingredients aren’t combining properly.

nathan turnbull

Nathan Turnbull is the new head chef of family-run waterfront dining venue, See Restaurant. With an extensive background working in coastal restaurants, making seafood shine is a passion for Nathan, and with the Mooloolaba restaurant’s emphasis on using only the freshest local produce, this partnership is a match made in heaven for Sunshine Coast diners.

‘Like’ See ReStauRant on Facebook FoR Recipe videoS and Look out FoR anotheR Recipe in the next iSSue oF pRoFiLe.

www.seerestaurant.com.au

See Restaurant is open from Tuesday to Saturday, 10am to late and Sunday for lunch, and is available for functions.

123 Parkyn Pde, Mooloolaba QLD 4557 • (07) 5444 5044

L ADIES AT LUNCH

2.

4.

5.

1.

3.

“When I came to Australia and saw SALADS and SEAFOOD I was like, ‘What is this? It’s so random’. I love the food here now, but it took me a while and I had to be very EXPERIMENTAL, to open my mind.”

6.

7.

1. JANZEY PRATT 2. SMOKED SALMON AND WATERCRESS SALAD 3. SEAFOOD PLATTER 4. COLLEEN ROSE 5. HELEN SHEARN 6. RACHAEL YURKO 7. PAMELA PANNIFEX

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L ADIES AT LUNCH WORDS NICOLE FUGE PHOTOS CHESTERTON SMITH PHOTOGRAPHY VENUE HOTEL MAROOCHYDORE

FOOD for THOUGHT Food is one of life’s necessities, but as trends and times change, has eating become something other than a means to survive and instead more of a sociable way of life?

Let’s find out what the Ladies at Lunch have to say.

F

or some, cooking dinner and feeding the masses is a mundane daily task. For others it’s an opportunity to be inventive with flavour combinations and introduce new ingredients. One thing is for sure – food brings people together.

So being the Gourmet issue, it was appropriate this month to discuss all things food, while indulging on a delicious two-course meal at Hotel Maroochydore.

Joining me for lunch was Colleen Rose, owner of Lucy and Loo; Janzey Pratt, co-owner of One Agency; Pamela Pannifex, owner of Sunshine Holistic Counselling; Helen Shearn, founder of Listen Connect and Care; and Rachael Yurko, owner of Insurance Works. profile: What’s your take on the food evolution? Have you succumbed to any lifestyle changes? janzey: I had to for health reasons, and you become aware of how much is in our food that’s not good for us. Because of the autoimmune diagnosis, I had to look at anything that was inflammatory. Coffee is still my worst enemy, but I love it and I just have to find ways of decaffeinating it and using different types of milk.

It’s been a three-year journey with food and it’s not raw eating, for me it’s clean eating, and it’s been good for the whole family. It’s funny because now I’m teaching my mum and dad who are in their 70s, and it’s a real shift for them. rachael: I don’t know that I really ever subscribed to any particular food trend. We always eat from the garden to our plate, but my food philosophy always has been, and always will be, to put in as much of the good stuff as you can. The only thing that annoys me about food trends is when you see people banging on about, ‘It’s got to be this way, this is the best way to eat,’ when it’s about knowing what’s good for you, and there’s not any one good or bad way to eat or treat your body. It’s being able to listen to and know what you’re going to respond best to. helen: I think it’s interesting when you have social media and all these cooking shows, people get caught up in the hype, but you need to stick to your own mechanisms. I’ve noticed as I’ve grown older I have a lower tolerance to certain foods. colleen: Coming from Ireland, I’ve always eaten quite heavy foods – pies and stews – and I’ve grown up on meat and three veg and having

july 2016

a sweet after. When I came to Australia and saw salads and seafood I was like, ‘What is this? It’s so random’. I love the food here now, but it took me a while and I had to be very experimental, to open my mind.

But I think, especially in Australia, it’s now all about the experience you have; chefs have changed and now it’s about the presentation, the visual, the textures, the balances, whereas back at home I would just order a pie or plain chicken and chips, but that’s probably not acceptable here for dining. pamela: I think it’s great how food is more front and centre on everyone’s minds these days, because when I graduated from naturopathy, the general public was not aware and not thinking about food. However, I think it’s a double-edged sword. I think it’s come at a price, because food has now become a marketable product with the celebrity chefs and fad diets, in a way it disempowers people because they just get on a particular bandwagon and medically, the results can be more stressful because they’re less in touch with their own bodies and having common sense. profile: What are some of your childhood food memories or traditions within your family? rachael: Any of my girlfriends growing up would say their memories are of inside my kitchen. I remember pulling a couch into the kitchen while we spent the whole afternoon cooking. And growing up, every time we would go to the shops if Mum would see something she hadn’t had before, she would say, ‘Do you think we should get this and figure out how we’re going to cook it?’. It was always about exploring food. And that’s the same now – when we go to the markets to pick what we’re going to grow, if we see something we haven’t had before or haven’t experienced growing, we’ll get it and figure out afterwards how to use it. janzey: It’s good to give kids that sense of adventure. We’re taking the kids to a degustation menu tonight. They love food and they like experimenting with it. We were taught at a young age how to cook our own meals and our kids have learnt that as well – they’ve gone from basic tea and toast to shepherd’s pie. They need to know how to look after themselves from a young age. We also sit down to the table more often than we don’t, and we have a ‘mattress night’ where we’ll watch a movie and have popcorn and pizza and move the mattresses out in front of the tv as a treat. profilemagazine

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HEAD CHEF JON BOON

HOTEL MAROOCHYDORE Hotel Maroochydore has recently re-opened after an extensive refurbishment, and the result is a warm and inviting atmosphere, providing the ideal location for a lunch or dinner with friends or family, as well as an option for your next function.

pamela: I remember times at my father’s beach cottage, having bacon and eggs and bubble and squeak, and roast chickens, and barbecues for dinner. For me that brings memories of being with my father and my sisters and having a secure and happy experience. helen: I grew up, after the age of nine, being brought up by my father, and my sister was four at the time, so we had a very unconventional life in that my father continued to work full time and still cared for us. We learnt to cook at an early age to help him, but he used to bake cakes on a Sunday, that was when we would have dessert or pudding because that was a special or formal meal.

It wouldn’t be unusual to get up on a Sunday and he’d be baking a cake before he’d go off to bowls. colleen: My mother is one of 13 children, so I have 100 cousins on one side of my family and we lived two doors away from my grandparents and we all lived in the same area. So everybody came and brought a plate on a Sunday after Mass and it was almost chaotic. The quicker you got in there the better. Food wasn’t something we would analyse – you would jump, grab, eat and get out. Everything was very basic, but we always had our treat at the end and before dessert my granny would line us up and we’d open our mouths and she’d run up and down with the squirty cream! pamela: I was just reflecting, our oldest son is 22 and when he comes to visit us he does big cook-up breakfasts – that’s his thing – and I just realised as a kid that was probably my biggest memory, the cook-up breakfasts. That’s kind of cool, I’ve just realised we’ve got a tradition!

The hotel boasts a menu suitable for all occasions, and on the day of our visit, we were treated to a sampling of two dishes available for functions, showcasing fresh and flavoursome ingredients.

For the first course we enjoyed smoked salmon and watercress salad with pickled rhubarb, crème fraiche and avocado salsa; the smoky flavour of the salmon was a mouth-waterer from the moment the plate hit the table, and the accompanying salad was a treasure-trove of textures, colours and flavours – a beautiful precursor for what was to come.

Second course was a delicious camembert and sun-dried tomato-stuffed chicken breast, served on a chorizo risotto with buttered spinach and hollandaise. The creamy filling was flavoursome, without being too overpowering, and worked beautifully with the risotto. It was a warm dish, but not too heavy, with the spinach cutting through the richness of the sauces.

Both dishes were perfectly matched with a glass of Chardonnay and Sauvignon Blanc to complement the depth of flavours displayed by head chef Jon Boon.

201-207 MAROOCHYDORE ROAD, MAROOCHYDORE • PHONE: 5479 5611

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profile: Running your own businesses, you lead busy lives, what is your go-to dish? pamela: A fillet of salmon, because you can cook it in a couple of minutes and have it with a salad. rachael: Vietnamese salad has always been a favourite. janzey: Roast vegies like tomatoes, capsicums, broccoli, cauliflower – throw them in the oven with coconut oil, sesame seed, garlic salt, cracked pepper. Then oven bake salmon, or fry it with the skin on with lots of salt, or chicken breasts. colleen: I’m a big believer in bulk cooking. I’ll do one big shop and make about four different types of homemade soups and pies and then I’ll cook from morning until night for a day or two and then freeze everything. helen: Anything with salad. profilemag.com.au

EXCLUSIVE

MASTERCHEF IN THE

making

MATT SINCLAIR

WORDS NICOLE FUGE PHOTOS CONTRIBUTED

He’s won an immunity pin. He’s lost an immunity pin.

And he’s one of the early front-runners in this year’s MasterChef Australia competition. Profile chats with 27-year-old Matt Sinclair, who having worked as a coffee roaster at Little Cove in Noosa for the past two years, is chasing the ultimate challenge. profile: Tell me about your introduction to cooking. matt: Food has always been really big in our family, it’s always been really important. We’ve always made sure we eat well and there’s plenty of it. That progressed when I started working in the hospitality industry. I was always front of house but I had a connection with what was going on in the kitchen, and had that curiosity. On my days off I would cook and try to pick up little techniques they were using in the kitchen to see if I could recreate that myself. profile: How has your travel experience shaped your cooking? matt: That’s where my love of those southeast Asian flavours come from. I’ve always loved them, but going there and experiencing them firsthand, in that environment and eating on the street, that’s where my passion for that style of food developed and my knowledge and understanding of it too. profile: Cooking is obviously your passion, but you met the other love of your life, your wife Jess, while working in hospitality too... matt: Yeah, that’s true. Originally we didn’t see eye-to-eye – I wasn’t her biggest fan, and then we started to break the walls down and built a friendship, and it took off from there. profile: Is it true you were married in July last year and left your honeymoon to audition for the show? matt: The honeymoon I wanted to plan for Jess was a surprise, and then when this came up we had to make a decision. She said we can go on a trip anytime, this is here and now and if you don’t take it, it might not come around again. profile: What made you audition for the show? matt: One of the producers on the show was travelling up the east coast and talking to a friend of hers at a restaurant. She asked if there 90

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was anyone in town who would be interested, and my mate was the head chef there and he threw my name into the hat. She called me and presented me with the application. Initially my response was, ‘No, I don’t want to do it’, and I just figured out I was scared, and came to the realisation it would eat away at me if I never took the shot. profile: Your idols are Jamie Oliver, Antonio Carluccio, Anthony Bourdain and Marco Pierre White. How was it meeting Marco? matt: He’s a thorough gentleman. Just the presence he has in the kitchen, his obvious passion for it – you can tell he loves being around people who are so keen to get into the industry he’s had his whole life in. He just absolutely loves it. However many decades he’s had in the kitchen, he still looks at it with fresh eyes. In the week he was there I profilemag.com.au

PROFILE MATT’S HOT AND SOUR PRAWN HEAD BROTH

went into an elimination and I had to cook, and in the tasting room I got pretty emotional. That’s not uncommon for me, but for him to say, “I want you to do me a favour; you’re going to need that emotion if you’re going to pursue a career in this industry – you need to be driven by that, you need to use it to your advantage, because it means that you care about what you do”. That was a pretty intense moment for me and definitely words I won’t forget.

“Initially my response was, ‘No, I don’t want to do it’, and I just figured out I was scared, and came to the realisation it would eat away at me if I never took the shot.” profile: What has the show taught you? matt: The biggest thing is how important it is to have failures and this is what the boys (Gary Mehigan, George Calombaris and Matt Preston) say to us – that if you’re not having failures then you’re not pushing yourself, you’re not learning, you’re not growing. profile: What are your plans after the show? matt: We want to get our food truck up and running. Before the show, my mate and I had been planning it for quite a long time and it got put on hold. So as soon as the show is done we’ll pick up where we left off. profile: If you were to win the competition, what would you do with that opportunity? matt: To be honest, I’d still want to do what I want to do. I don’t think it would change a whole lot for me. Other opportunities would come to my attention and I’d love to be able to manage a bit of both, but at the same time, we’ve had this plan and this dream for a long time and that’s at the forefront of my mind and I’d want to carry on with that.

Read the full interview at www.profilemag.com.au. MasterChef airs on TEN, Sundays to Thursday at 7.30pm july 2016

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RECIPE

MILLET GNOCCHI with carrot, kale and walnut pesto

RECIPE FROM WARM KUNARA GLUTEN FREE COOKBOOK COLLECTIONS FROM SYMPLY TOO GOOD TO BE TRUE BOOK 7

INGREDIENTS • 1 ¼ cups (125g) hulled millet, soaked overnight

• 2 tsps salt

• ½ cup (80g) GF flour

• 1 cup walnuts

• ½ tsp salt • ½ bunch (125g) curly kale • 1 clove garlic, grated

Heavenly

• ½ cup pecorino cheese • ½ cup extra virgin olive oil • Zest of 1 lemon • 1 carrot (75g) finely diced

CHOCOLATE PUDDING WITH COULIS

METHOD

COULIS

1. Drain the millet and place in a pot with 600ml of water.

Bring to the boil, reduce the heat to a simmer and cover with a lid. Boil for 15 minutes, or until all of the water has evaporated. Turn off the heat and leave the pot covered to finish steaming for a further 15 minutes.

• 2 tbs white sugar

2. Transfer the millet to a bowl and add the salt and flour.

Work the mix to a dough. Divide the mix into eight pieces. Roll each piece into a long sausage shape, approx 2cm in diameter. Cut into 2cm pieces. Lightly flatten each gnocchi with the prongs of a fork dipped in flour. You will have approx 90 gnocchi.

3. Bring a large pot of water to the boil. Cook the gnocchi in two batches. When they float to the top of the pot, remove with a slotted spoon and place into a bowl.

4. To make the pesto, place the kale, garlic, salt, pecorino, walnuts, olive oil and zest into a food processor and process until slightly coarse. Stir through the diced carrot.

5. To serve the gnocchi, heat a little oil in a pan and sauté the gnocchi until crisp and golden. Add in the pesto and heat for a further 1-2 minutes. Serve warm.

• 1½ cups frozen raspberries • ⅓ cup water PUDDING • 3 egg whites • ¼ cup white sugar • ¾ tsp bicarb soda

• 1 x 110g jar baby apple • ½ cup skim milk • ¼ cup natural bran (unprocessed) • ¼ cup cocoa • 1 cup self-raising flour • 2 tbs skim milk • 8 tbs Nutella • cooking spray

METHOD 1. Preheat oven 180ºC fan forced.

2. To make the coulis, place all ingredients into a medium saucepan and bring to boil, stirring regularly. Reduce to a moderate boil for 4 minutes. Pour through a wire strainer pushing the mixture through with the back of a wooden spoon to remove the seeds. Scrape mixture off back of strainer to remove sauce.

3. To make the pudding, beat egg whites and sugar in a large mixing bowl for 1 minute using an electric beater.

Add bicarb to apple sauce (it will froth) then add to bowl. Add milk, bran and sifted cocoa and combine well using the electric bleater. Sift flour into mix, gently fold ingredients together using a wooden spoon. DO NOT BEAT as this will make the puddings tough. The less the mixture is moved, the lighter the puddings. Add milk to chocolate spread and beat together until combined.

4. Coat a 12-cup muffin tin with cooking spray, then spoon 2 dessert spoons of mixture into 8 cups, then using a teaspoon push the centres out a little to allow for the chocolate spread. Place 1 tablespoon of chocolate spread into centre then add a little more spread to each pudding until chocolate mix is used up.

Spoon equal amounts of the remaining pudding mix over the top of each pudding. Bake 15-17 minutes or until pudding is firm to touch on centre.

5. Leave to rest for a few minutes before turning out.

Serve while still warm. Pour an equal amount of coulis over each pudding.

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With winter well and truly here, warm comfort food is the order of the day for satisfying cravings, and if you’re hungry for Italian trattoria-style cuisine, come and discover All’ Antica Italian Restaurant. They boast an authentic Italian menu and being fully licensed, they offer a warm, rustic atmosphere. Established over 25 years ago, All’ Antica is one of the Sunshine Coast’s must-try dining experiences. Their menu is an exciting mix of traditional dishes from the Northern Alps to the rich waters of the Mediterranean that surround Sicily, created with the best local produce and imported ingredients straight from Italy. So, what are you waiting for?

Come in and dine at All’ Antica!

FOODIE TR AIL

All’ Antica

3/115 Point Cartwright Drive, Buddina Phone: 5444 0988 www.allantica.com.au

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

Betty’s Burgers Forget your typical burger joint, because Betty’s Burgers’ incredible gourmet creations will blow your mind. Oozing retro chic, this Hastings Street shack offers a range of mouthwatering burgers made with the freshest ingredients. Sweet tooths will also go nuts for Betty’s Burgers’ famous ‘concretes’ – rich, creamy and downright dreamy desserts combining frozen custard with an assortment of sweet treats. Plus, as a licensed restaurant, you can choose to accompany your meal with a chilled alcoholic beverage or one of their heavenly thickshakes.

2/50 Hastings Street, Noosa Heads Phone: 5455 4378 www.bettysburgers.com.au

Tome Sweet tooths will love this beautiful café, with incredible cakes made using creative designs and flavours their pièce de résistance. Modern and minimalistic in design, this coffee shop is the perfect place to go to indulge in a decadent treat. Tome has built a reputation for its fantastic coffee, as well as its deconstructed iced coffee and chocolate. But it’s their genius baked goodies that they’re most famous for, producing a stunning selection of cakes, donuts, brownies and more, that are not only heavenly in taste but divine in design too. If you have an upcoming event you want to celebrate with a showstopping cake, Tome is the ideal place to visit.

21 Ocean Street, Maroochydore Phone: 0477 665 524 july 2016

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CULTURE

Bright

FUTURE AHEAD WORDS CHELSEA COSGRAVE PHOTOS CONTRIBUTED

At first glance, Straalen McCallum may look like a typical 18-year-old – a keen surfer living the life on the beaches of Kirra.

But with an art for smooth vocals and cruisy acoustics, he is anything but your average teenager.

W

ith sun-bleached locks and a beaming smile stretching ear-to-ear, Straalen McCallum strolls into my local coffee shop and greets me like a longlost friend.

Rising to fame at just 12 years of age, Straalen was the youngest solo artist ever to be signed by Sony Music Australia. From performing on the cult classic television program, Hey Hey it’s Saturday, to singing the national anthem to a crowd of thousands at the 2010 State Of Origin, Straalen is a teenager seasoned far beyond his youth.

Six years on, the singer/songwriter has waved goodbye to Sony, biting the bullet and redirecting his musical journey to an independent pathway. With over 250,000 Facebook views on his first original single Be Mine Tonight, his future is glowing with promise. Radiating a cool and relaxed charisma, Straalen and I chat over coffee about staying true to himself, his inspirations and the release of his upcoming EP. profile: You were the youngest person ever signed to Sony. What made you decide to follow an independent pathway instead? straalen: Sony was great experience, but I found as I got older, I was being lead into more of a pop market. I like to see myself as a serious musician – I don’t want to be seen as ‘just a kid’. The best way to define yourself as an artist is releasing your own music. It’s the only way people are going to get to really know you.

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profile: You produced your first original single Be Mine Tonight with Lindsay Jackson. What was it like working with him? straalen: It’s cool working with someone you get really good vibes off and bounce ideas off really well. There are writing sessions that can be so bland and boring, but with Lindsay it was the opposite. We shot the whole EP in two days, and he has a cut on one of Tori Kelly’s singles that got nominated for a Grammy. He’s got his hands in so many things, it’s crazy! profile: How would you define your style of music without the restriction of a genre ? straalen: A cross between Keith Urban, James Bay and Ed Sheeran. profile: What is the creative process of your writing? straalen: In each song I like to touch on a different subject or send a different message; I find that it’s the best way to write. I know that in the pop world they can pick up a pen and paper, and follow an exact formula to write a song. But when I write a song I see it as a diary. It’s my feelings, it’s my emotions; it’s everything that was involved in the event that I was experiencing at the time.

profile: What has been a favourite moment of your career? straalen: This upcoming EP would have to be my favourite. It’s 100 per cent me and I’m having the most fun I’ve ever had. Releasing Be Mine Tonight is just the start of it. Help made it to the finals in the Australian Songwriting Competition, so I was pretty stoked about that – I was sharing this competition with big names like Birds of Tokyo and Matt Corby. profile: What are your top goals for 2016? straalen: To get played on Triple J, support someone like James Bay, Ed Sheeran or Taylor Swift, get this EP to number one on the charts, and get a new surfboard.

Be Mine Tonight is available on iTunes. Follow Straalen’s journey at: www.straalenmusic.com

profile: What was it like performing to such a massive crowd at the State Of Origin? straalen: I was this 12-year-old kid with spiky hair and a big voice who didn’t know what he was doing. There were 53,000 people and this was the second game where Queensland was going to win five-in-a-row, so the crowd was just nuts. It was a crazy experience and a great memory. profile: What will we hear from you next? straalen: My next single is Help. It’s probably one of my favourite songs on the EP.

profilemag.com.au

CULTURE

THEATRE: BANGARRA DANCE THEATRE BRINGS AUSTRALIA’S HERITAGE TO THE QPAC STAGE Audiences will have their eyes opened to Australia’s Indigenous history when Bangarra Dance Theatre brings their emotional and poignant triple bill performance, OUR land people stories, to the Queensland Performing Arts Centre (QPAC) from 12 to 20 August.

Touring the country in a stunning performance dedicated to the late composer David Page, OUR land people stories sees a trio of Bangarra dancers perform three thought-provoking works: Nyapanyapa, Macq and Miyagan.

Premiering in 2016, artistic director Stephen Page’s latest work Nyapanyapa is based around the life and stunning paintings of Nyapanyapa Yunupingu, an incredibly talented and internationally-acclaimed visual artist from North East Arnhem Land.

Delving into the 1816 March of the Macquarie, the impact of this event on Sydney’s Aboriginal community, and the man behind it – Lincoln Macquarie – Macq (originally performed 2013) is a passionate and political piece that shines a light on a brutal and often forgotten part in Australia’s history.

And translating to mean “our family”, Miyagan explores the cultural heritage of the Bangarra dancers from Wiradjuri country in New South Wales, putting the Aboriginal kinship system under the spotlight.

Featuring amazing music from skilled composers including David Page, as well as the riveting artistry and awe-inspiring athleticism of the Bangarra dancers, this performance by one of Australia’s most loved ensembles is a moving journey through Australia’s cultural history.

QUEENSLAND PERFORMING ARTS CENTRE, BRISBANE WHEN 12-20 August, 2016 WHERE Playhouse, QPAC, Cultural Centre, Southbank, Brisbane BOOKINGS www.qpac.com.au or 136 246

FILM: MIKE AND DAVE NEED WEDDING DATES Get set to laugh out loud when director Jake Szymanski’s hilarious new comedy Mike and Dave Need Wedding Dates hits cinemas on 7 July.

Synopsis: Based on an equally outrageous true story, Mike and Dave Need Wedding Dates follows the shenanigans of notorious party animal brothers Mike and Dave Strangle (Adam DeVine and Zac Efron). Having developed a reputation for getting out-of-hand at family gatherings and leaving a trail of destruction in their wake, Mike and Dave place an online advertisement in an attempt to find respectable dates to accompany them to their sister’s wedding in Hawaii. The brothers instead find themselves out-hustled by an uncontrollable duo (Audrey Plaza and Anna Kendrick), who pretend to be the perfect dates in order to secure a free wild getaway in paradise.

What ensues is a hilarious series of events that spiral out of Mike and Dave’s control.

With plenty of laughs to be had, Mike and Dave Need Wedding Dates is the most fun you will have at the movies all year.

DIRECTOR JAKE SZYMANSKI ACTORS ZAC EFRON, ADAM DEVINE, AUDREY PLAZA AND ANNA KENDRICK profilemagazine

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COMPETITIONS

WIN

A MAGICAL HINTERLAND GOURMET GETAWAY! Escape to the Sunshine Coast Hinterland for a delectable and divine holiday experience like no other, with this amazing Hinterland Magic Gourmet Safari for one, courtesy of Gourmet Afrika.

I

mmerse yourself in the breathtakingly beautiful surroundings of the Sunshine Coast Hinterland and indulge your tastebuds with a one-of-a-kind tantalizing tour of flavour. The Hinterland Magic Gourmet Safari offers an amazing experience for food and wine lovers, and introduces guests to the Hinterland’s hidden gems as it explores Maleny, Montville, Flaxton, Mapleton, Coolum, Yandina, Eumundi, Cooroy, and Noosa Hinterland.

Transported in air-conditioned comfort thanks to Mystic Mountain Tours, you’ll dine in some of the region’s most exquisite restaurants, sample delicious wines and local treats, meet local farmers and producers, scout quirky markets, and admire beautiful creations and spectacular natural views. All this while staying in the ultimate comfort of the region’s best accommodation.

You’ll also learn from the best, with a number of cooking classes and demonstrations from the likes of Peter Wolfe, the Ginger Factory, and Spicers Tamarind Cooking School. And if that’s not enough, you’ll get to relax with a Noosa River Cruise and an afternoon at Camp Black – where you’ll get to unwind with a massage, yoga and perhaps a dip in the outdoor spa.

Experience all this and more, while meeting new friends and making magical memories, in this inaugural tour of the Sunshine Coast’s best-kept secrets.

Gourmet Afrika 943 Maleny-Montville Rd, Maleny, Queensland Phone (07) 5435 2445

PRIZE VALUED AT $2500

PRIZE INCLUDES: • 10 nights Hinterland accommodation in total for one person, including three nights at African Cottages or House of Laurels, three nights at Montville Country Cabins or Kondalilla Eco Resort, two nights at Tranquil Views or Yandina Station, and two nights at Cooroy Country Cottages.

• Transport and access to a variety of hinterland sights.

• All breakfasts, seven lunches and eight dinners.

• All demonstrations, cooking classes, activities and tours. *Terms and conditions apply. Entries close to this competition on 14 July, with the winner to be notified 15 July. Prize is valid only for the set tour dates of 29 July to 7 August and cannot be exchanged for vouchers.

For more information visit: www.profilemag.com.au/gourmetafrika

Enter online at www.profilemag.com.au for your chance to WIN! 96

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profilemag.com.au

general manager / creative director Kara de Schot generalmanager@profilemag.com.au editor in chief Ingrid Nelson ingrid@profilemag.com.au art director Johanna Jensen-Brown editorial coordinator / senior journalist Nicole Fuge marketing and digital coordinator Jaclyn Fellows journalist Tayla Arthur graphic designers Danielle Murphy, Chelsea Holliday business development manager Maree McGrath account manager Anne Luxford office co-ordinator Tara King feature writer Chelsea Cosgrave distribution enquiries Wade Fuge wade@profilemag.com.au photography Paula Brennan, Tanya Chesterton Smith, Rikki Lancaster phone 5451 0669 address Beach on Sixth, 102 / 65 Sixth Ave, Maroochydore PO Box 1065, Cotton Tree, QLD 4558 editorial content key Profile aims to only bring you content we think is relevant and interesting to our audience. : Profile editorial : Sponsored content written on behalf of an advertising business. distribution More than 25,000 free copies are street delivered to high traffic areas across the Sunshine Coast, Brisbane

and Toowoomba monthly.

COMPETITIONS

WIN AN ORIGINAL ARTWORK Not wanting Australia to have to wait until artists made it into a gallery to discover their stories, Bluethumb was born. Helping artists create their story and learn how to protect themselves, as well as giving the platform to connect with buyers, Bluethumb is an online art gallery that sees the amazing artists it exhibits as family. Showcasing unique, original art from over 2000 artists exhibiting across all price points at www.bluethumb.com.au and on their award-winning Bluethumb – Art Uncovered app (available on the App Store and Google Play), Bluethumb is the place to go for those looking to add wow-factor to their home. Enter now to win this gorgeous 91cm x 61cm piece by Sue Bannister, Janni’s Paradise (as seen in our Home feature), valued at $550!

WIN A CLOUD C9 NINE IRON STRAIGHTENER The Cloud C9 Nine Iron straightener from Adore Beauty (www.adorebeauty.com.au/hair) is suitable for all hair types, its innovative temperature control gives you the freedom to create a multitude of gorgeous looks, from sleek strands to beachy waves and glamorous curls, with less heat and less damage to your hair. Packed with features including black ceramic plates, swivel cord, a protective heat guard, and intuitive hibernation mode, the Cloud C9 Nine Iron straightener (RRP $315) is the ultimate secret to creating stunning, luscious locks.

Enter now to go in the draw to win.

win!

FOR YOUR CHANCE TO WIN, GO TO WWW.PROFILEMAG.COM.AU/WIN WIN A MISS BETTINA BOUTIQUE BEDDING SET OF YOUR CHOICE Miss Bettina has created a new and exciting collection of boutique bedding that features bold, romantic and youthful textile prints. The range includes reversible quilt covers, pillowcases and cushions, made with premium cotton sateen. With personality printed and stitched into each piece, Miss Bettina invites you to create a whole new world of beauty in your bedroom. Enter now to win a Miss Bettina prize pack, which includes a quilt cover, pillowcase set and cushion of your choice.

Visit www.missbettina.com.au to see the full range.

WIN A SYNDALIA DESIGNER NAPPY BAG digital Our email magazine is sent to 15,500 inboxes monthly.

We have an average social media reach of up to 150,000 per month across Facebook, Twitter and Instagram.

Our overall local digital reach is up to 315,000 per month.

Profi le magazine is a free publication (subscriptions available) published monthly by Th ink Publications Pty Ltd ATF Profi le Mag Trust. All rights are reserved and the contents are copyright and may not be reproduced without the written consent of The Publisher, Th ink Publications Pty Ltd ATF Profi le Mag Trust (“The Publisher”). Their related companies and officers hereby disclaim, to the full extent permitted by law, all liability, damages, costs and expenses whatsoever arising from or in connection with copy information or other material in this magazine, any negligence of The Publisher, or any persons actions in reliance thereon. Any dispute or complaint regarding placed advertisements must be made within seven days of publication. Inclusion of any copy must not be taken as any endorsement by The Publisher. Views expressed by contributors are personal views and they are not necessarily endorsed by The Publisher.

july 2016

Syndalia (www.syndalia.com.au) is Australia’s online destination for the perfect designer nappy bag, established to provide mums with a superlative collection of modern, high-end nappy bags that are as functional as they are fashionable. Whether you’re stepping out to do the weekly shopping, or you want to look glamorous at your next party, Syndalia nappy bags are designed to complement your gorgeous wardrobe while offering unparalleled practicality. One lucky reader will win one of Syndalia’s most popular bags, The Black Beauty, valued at $389. Enter now! profilemagazine

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L AST WORD

WORD PHOTOS CONTRIBUTED

Justine Schofield brings a youthful energy and touch of French flair to everything she does. As one of the most popular contestants to come out of the first series of MasterChef Australia in 2009, Justine has since built a career out of everything she loves and has established herself as a familiar and well-respected face of the Australian food and media industry. Justine is the host of popular daytime cooking show Everyday Gourmet on Network 10, which is now in its sixth series, she also runs a high-end catering company, writes a regular column for national taste.com.au magazine, and in April, her first cookbook, Dinner with Justine was published.

I grew up in ... Sydney’s inner west.

The first thing I do when I wake up is ... have a big stretch and then make myself a coffee.

If I could be better at anything it would be ... playing sport – any sport for that matter!

I am at my happiest when ... I’m eating.

When I am not working I am ... socialising with my friends and usually eating!

I wish I could ... play the guitar.

My biggest fashion blunder was ... I had a fluro pink dress at one stage.

Never again!

Most people don’t know that I ... speak French.

When I was growing up I wanted to be ... a tour guide.

I couldn’t live without … red wine and cheese.

“I COULDN’T LIVE WITHOUT … red wine and cheese.”

My greatest achievement is … hosting my own TV show, Everyday Gourmet on Channel 10 for the last six years.

My most annoying habit is … carrying my phone with me everywhere.

My hidden talent is … I am a phenomenal dancer after a few champagnes!

JUSTINE SCHOFIELD

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didyouknow? women make the final buying decision for...

93% of food purchases

92%

of holiday purchases

in fact, women control up to

65% of new car purchases

89% of bank accounts

80% of health care purchases

91%

of home purchases

% 80

of household spend

so it makes sense to advertise in a female targeted magazine!

“

Statistics sourced from Boston Consulting Group website from a 2009 study

Finding a new advertising platform has always been a leap of faith but we cannot be more pleased with the service and results provided by Profile Magazine and its staff. Right from the initial tailored marketing plan through to the post plan support, there has been continual focus on innovative concepts to increase our market exposure.

And the results have been fantastic – constant telephone traffic even before our ad went to print via Profile’s excellent social networking. Thank you Profile.”

— ed gowing - esmeralda’s cosmetic designs

advertise in profile. it works. phone 5451 0669 • email maree@profilemag.com.au