June Profile Magazine 2015

TONY KELLY This savvy local business owner shares his recipe for success

JOHN ANDERSON The mind behind Contiki Tours

e i d foo A DELICIOUS BITE OF THE SUNSHINE COAST

THE NUTRITION GURU & THE CHEF Tara & Jeff Leong share their passion for all things food

MATT PRESTON MEET THE MAN BEHIND THE CRAVAT

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EDITOR’S NOTE

Welcome

T O T H E F O O DI E I SSU E Food glorious food! Packed with lots of delicious stories showcasing some of the wonderful foodies who call the Sunshine Coast home, this month’s issue of Profile is sure to whet your appetite.

WHE R E I N T HE W ORL D I S P R O F I L E?

teau Profile hits Paris at the Châ the de Versailles (above) and ere Louvre (right). Show us wh ebook Fac you read your Profile on to ng and Instagram. Get snappi be featured in Profile!

Johanna

Maree

Tara

Deanna Anne

Kara

Danielle

Kerry Wade

Ingrid

GENERAL MANAGER

CONNECT WITH US WITH facebook.com/profi lemag facebook.com/profi lemag @profilemagazine CONNECT US june 2015

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ou’ll love our cover story on page 27 about husband and wife team Tara and Jeff Leong who share an innate passion for food, eating, cooking, health and nutrition. A university-trained nutritionist and creative chef, together the dynamic duo aim to inspire people to try new ingredients, live a healthy life and provide people with up-to-date, credible nutrition information.

Nicole Fuge chats with none other than larger-than-life food critic and star of MasterChef Matt Preston on page 114! A selfconfessed die-hard foodie, it was a dream come true for Nicole to discover a little more about the man behind the cravat!

On page 11, Beerwah local, Julie Gould tells us about her portraits she paints with Vegemite! Yes you read that correctly!

Anna Rawlings, chats with the founders of local yoghurt and ice cream company CO YO about their amazing success, on page 32.

We meet with Craig Hubbard and Jemma Edwards and discovers why they ditched the city to embrace a more sustainable life and are proving that nature knows best when it comes to farming success, on page 20.

Plus we chat with lots of other foodies on the Coast, reminding us just how fortunate we are to live in this beautiful part of the world, our balmy sub tropical climate lending itself beautifully to provide us with fresh wholesome food all year round.

As always we bring you all the very latest in fashion, style, art, culture, gourmet, sport, business and real estate -– in fact, there is not much we don’t cover!

We hope you enjoy this foodie issue of Profile as much as we did bringing it to you.

Here’s to good food and good health!

EDITOR

Nicole

Anna

Emily

Sue

lemagazine @profi lemagazine lemag twitter.com/profi lemag.com.au twitter.com/profi www.profilemag lemag.com.auwww.profiwww.youtube.com/profi

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CONTNETS

PR

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H ON WATC AG TV M OFILE

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112 The Cover Shoot

FRONT COVER IMAGE BY TANYA CHESTERTON SMITH FROM CHESTERTON SMITH PHOTOGRAPHY. SPECIAL THANKS TO MYER, SUNSHINE PLAZA.TARA WEARS (ON THE COVER AND ABOVE RIGHT) TOKITO CITY SHIRT RRP $59.95 AND BASQUE EARRINGS $29.95, (ABOVE LEFT) TOKITO DRESS RRP $60.

THE NUTRITION GURU & THE CHEF

TONY KELLY

This savvy local business owner shares his recipe for success

Tara & Jeff Leong share their passion for all things food

JOHN ANDERSON

The mind behind Contiki Tours

foodie

MATT PRESTON MEET THE MAN BEHIND THE CRAVAT

A DELICIOUS BITE OF THE SUNSHINE COAST

ON THE COVER

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54

114

Nutritious and delicious.

Recipe for success.

Doesn’t mince his words.

Tara and Jeff Leong Tara and Jeff Leong, the Nutrition Guru and the Chef, share their love of food.

Tony Kelly

The local restaurateur talks about his latest venture in Maroochydore.

REGULARS 03

editor’s note

08

events

06

social

11 16 18

JUNE/15 77

Check out our picks for wardrobe staples

REAL ESTATE

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The MasterChef judge lifts the lid on his career as a renowned food critic.

A perfect partnership

62

secret life julie gould

mum’s the word grant smith

64

milestones julie shelton

property maintenance jason jaeger

66

let’s chat

the property window dan perryman

71

eye on the ball dan sowden

72

real facts

20

homegrown shambhala farm

24

charity vintage calendar girls

32

people CO YO

136 competitions

138 the last word matt golinski

ABOUT STYLE 76

style tips tamara wrigley

77

fashion

78

style counsel nicole lynch

80

beauty

82 4

Matt Preston

62 Sort out your wardrobe

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beauty advice profilemag.com.au

CONTENTS

20

110

16

130 LIFE 84

inspire joel bushby

86

goodlife the sunower hotel

88

health advice

94

everything mindful craig levitt

92

vitality trail

HOME 96

future rebecca davis

98

interiors karla trevor

99

green thumb juliana wassink

100 living

84 Transforming the natural way

GOURMET

118 ladies at lunch modern food trends vs. good old fashioned healthy eating 122 chef profile jesse brown 124 top drop

126 taste leonie prendeville 128 foodie trail 130 recipe

CULTURE 132 anthony field 134 culture live

135 culture trail

SPORT

TONY KELLY BLOKES ABOUT TOWN JOHN ANDERSON

PIPPA COLMAN

108 alana boyd

june 2015

Read about all things business in this month’s issue featuring:

BRIEFCASE

106 understanding energy

112 tessa wallace

at Exclusive ch tt a with M Preston

114

105 dragon boating

110 daniel durkin

124

FIONA ROBERTS

100 ur Pretty up yo ! en ch kit

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SOCIAL

CH LAUN T X E N R U O O 69 ETS T 51 06 TICK L P RO F I L E 5 4 L A ASE C !

H $35 RC NT, PU EVE

PROFILE MAY MAG L AUNCH AND ROBYN MOORE A double event featuring Profile Magazine’s May issue launch and the delightful Robyn Moore at a Think Speakers and Events performance attracted a crowd of more than 140 guests to the Maroochy RSL on Thursday 30 April. The evening began with the magazine launch as the team celebrated seven years in business with a very special cover issue featuring the four leaders.

Afterwards, guests enjoyed a stellar presentation by Robyn Moore, the voice behind Blinky Bill, popular TV advertisements such as Ajax Spray and Wipe and radio show How Green was My Cactus. To attend a future Profile launch event please email reception@profilemag.com.au photos Wade Fuge

WATCH ON PROFILE MAG TV

DEB GIPPEL, MATT YURKO AND MELISSA DRURY

HOLLY TOMPKINS, AMANDA ERLANK, LEIGH CAESA

R AND SHANNON HARTH

ROBYN MOORE THE VOICE BEHIND BLINKY BILL

ERIN BACCHI AND KATE DEVER

LIZ TRAVERS, CARLY RUDD AND ROMA FLOOD-LEEMBRUGGEN

WOMEN WITH A VOICE

HELEN YURKO, BECKY BOX

, ANNA JAMES, RACHAEL

YURKO AND CARLEE WEB

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Local non-profit organisation Inspire Connecting Communities hosted a very special bi-monthly women’s event at Tanawha House on Tuesday 21 April. Profile’s Editor Ingrid Nelson emceed the Women with a Voice event, as the women enjoyed a delicious three-course dinner catered by the Canapé Project, with goodie bags and a raffle throughout the night. It was an opportunity for ladies of the Coast to chat about all things women, sharing support, laughter, encouragement and inspiration, and a fabulous evening was had by all. Follow Inspire Connecting Communities facebook page to attend the next event. photos Cheryl Nonmus, ONQ Photography

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ROZ WHITE, CAROLINE SORBY AND SUE FROST

DAWNE OSBORNE AND MARGOT GRAY

profilemag.com.au

VICKI CLARK, KAITLYN AKERS AND KIM MCCOSKER

JEAN HAMER, DONNA HAMER AND MICHELLE HAMER

DEBBIE BATTAGLINI-CLARKE AND MELINDA SHELTON

JOHN WILLIAMS AND KAREN NEUENDORF

MICHELLE HAMER BOOK L AUNCH Running three IT businesses, consulting to international law firms, assisting local charities and still having a life sounds exhausting, but Michelle Hamer has done it, and managed to write a book about it too.

Michelle’s book, Technology Made Simple For Start-up Businesses, combines her love for good quality coffee and her passion for technology together and on Wednesday, 22 April, Michelle launched her book at Nude Cafe in Cotton Tree. photos contributed

june 2015

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EVENTS

JU NE.

92.7 MIX FM AND WISHLIST’S GIVE ME 5 FOR KIDS Give Me 5 for Kids is a month-long fundraising appeal in June each year and to date has raised more than $3 million for the needs of local paediatric patients through beneficiary charity Wishlist. The campaign features social events, on-air auctions, a tin drive and multiple events which in past years have included lunches, golf days and Jessie’s Party in the Park. For information on this year’s June campaign visit the website. www.wishlist.org.au

6 & 14 SC FALCONS

Sunshine Coast’s Rugby League Sunshine Coast Falcons are gearing up for a stellar 2015 season. The Falcons will face-off against two teams on the local field, with round 13 against the Redcliffe Dolphins on 6 June, followed by a home game on 14 June as they play Northern Pride in round 14. Head to Sunshine Coast Stadium, the home of the SC Falcons, to watch the best of our local league and cheer them on. www.scfalcons.com.au

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VILLAGE WEDDING EXPO

The Wiggles Rock n Roll Preschool Tour is coming to the Coast!

Following on from their sell-out 2014 tour, this year’s tour will feature songs from their new Rock n’ Roll Preschool CD and DVD with new hits and their classics such as Hot Potato!, Rock-a-Bye Your Bear and Do the Propeller. The fab four will of course be joined by Dorothy the Dinosaur, Captain Feathersword, Wags the Dog and Henry the Octopus! Full price tickets $30.50, children under 12 months free on a lap.

The charming Montville Village Hall will be overflowing with flowers, lace and love on 14 June when it hosts the Village Wedding Expo. More than 50 local professional wedding specialists will come together for the bridal expo to showcase all the latest wedding trends including vintage, country garden and French provincial themes. With exhibitors including cake decorators, caterers, celebrants, florists, make-up artists, musicians, photographers, transport and venue operators. The Village Wedding Expo will be the perfect opportunity for brides to meet wedding experts and style gurus to find inspiration for a romantic and unique wedding, in the heart of the renowned Sunshine Coast Hinterland wedding destination. The event runs from 9am to 4pm, with free admission, fabulous prize draws and hair and make-up demonstrations.

www.theeventscentre.com.au

For more details visit www.avillagewedding.com.au

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THE WIGGLES

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EVENTS

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WOMEN WITH A VOICE

Sometimes in life we need encouragement and other women to lean on, there is nothing better than having a cuppa with a friend to make you feel better about things that sometimes only a woman can understand. Women with a Voice, hosted by Sue Frost and the Inspire Connect ladies, invites you to discuss topics all women can relate to in a safe and friendly environment. Tickets are $60 and include a three course meal and a glass of wine. For more information, email sue@inspireconnect.com.au. Bookings are essential. www.inspireconnect.com.au/events

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JOHN ANDERSON

Catch the incredible success story of the founder of Contiki Holidays when Think Speakers and Events hosts John Anderson this month at a breakfast event. At 22-years-old, John had £25 and an idea – and turned it into a $300 million business and international brand name. Hear about how John developed a simple idea into one of the world’s major tour operators, as he discusses self-belief, determination, success and failure in both funny and sad anecdotes that capture his audience. Tickets cost $55 per person with drinks and nibbles included. www.thinkspeakersandevents.com.au

2 July

OCTONAUTS LIVE! OPERATION REEF SHIELD School holiday fun comes to life in this interactive stage show. Watch the unfolding story of Captain Barnacles and his trusty crew joining forces with colourful Australian reef creatures on a mission to save the Great Barrier Reef from a spiky group of hungry Crown of Thorns starfish. Young audiences will love the life-size sea creatures while learning about the underwater world. Tickets from $34.90. www.scvenuesandevents.com

june 2015

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Join Us. We’re on our way at Immanuel.

Finding the right school with supportive and nurturing teachers will set your child on a path of lifelong learning.

With outstanding academic results, unique outdoor education programs and great co-curricular opportunities, call us today to find out how your child can be on their way at Immanuel.

Enrolling now for Prep and Year 7 in 2016 with limited places still available in the Junior and Secondary Schools.

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www.immanuel.qld.edu.au profilemag.com.au

SECRET LIFE

JULIE GOULD

A PAINTER’S PALATE WORDS PENNY SHIPWAY PHOTOS REBECCA SMITH

Beerwah local Julie Gould has built her portrait business around Australia’s favourite brekkie spread, using Vegemite as her base of choice to paint people, pets and celebrities. Now, after national attention, she has her sights on America’s favourite talk show queen.

W

hen Julie Gould was just five-years-old she would draw incredible pictures of dinosaurs which her impressed teachers hung around the classroom walls. “Drawing just came easy to me, and I couldn’t figure out why other people couldn’t draw in perspective,” the 49-year-old Beerwah artist says.

“When I talk to people I look at their face and I’m lining up their eyes and ears. I’m drawing grid lines over their face as though I’m going to draw them. Some people don’t have a symmetrical face. I can spot it straight away.”

But it’s not the prehistoric giants that Julie is known for. You see, Julie paints portraits with Vegemite. That’s right, for 30 years Julie has turned our Aussie breakfast speciality into stunning pictures of people, babies, pets and celebrities.

Julie first used Vegemite to paint in 1985 as an art student, when her teacher asked the class to create a painting using a non-conventional medium.

june 2015

Some chose coffee, tea, hair dye and red wine – Julie chose the sticky, black yeasty stuff that Australians have come to treasure. And she has never looked back.

“We all had to pick something different. I just grabbed a jar of Vegemite and thought that will do,” she says.

Julie decided to continue using Vegemite because the colour reminded her of her favourite sepia pictures.

“I love the old sepia photographs; they are a rusty brown colour.

Sienna is my favourite colour: that amber colour. I just love the look of it. Seeing the different shades of amber are so beautiful on the paper. I have just stuck with it after all these years.”

Julie’s portraits have recently catapulted her to international stardom; her quirky medium making headlines in British newspapers, and recently scoring a slot on Australian morning television. Now Julie has her vision set on US talk show queen, Ellen Degeneres.

“I had a phone call from a magazine, and they told me they were going to contact Ellen. So that would be interesting. I am a fan of

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SECRET LIFE

“I love to paint anything that is DIFFICULT. I like the CHALLENGE of painting a person’s face.”

Ellen’s. If I could be on her show, I would tell her she too can learn how to paint with Vegemite. I am sure she would get lots of laughs with her live audience, and with people watching at home. Her wife is Australian.”

Julie has painted many celebrities, including Ellen herself, and also Nelson Mandela, Oprah and Lisa Wilkinson to name a few.

“I once painted a picture for an American family; the wife was American and she wanted a Vegemite portrait of her Australian husband for his birthday. But the weirdest one I have done was when a man wanted me to paint a picture of a newborn baby, and he needed it urgently. All he had was a picture on his iPhone which he sent to me. I was constantly turning the phone back on to look at it. That was interesting, but he was very happy.

“I’ve also just done the Mona Lisa with the Glass House Mountains in the background ... I haven’t painted her before; my father encouraged me to do it.”

Since she was a little girl, Julie has always just loved a challenge.

“I love to paint anything that is difficult. I like the challenge of painting a person’s face. If it doesn’t look like them I’m not happy. I have to be happy with the end result.”

And she is much happier to be using a natural medium, saying most paints these days are chock-full of toxins.

“A lot of paints have a lot of toxic, heavy metals, so you don’t want to 12

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lick your brush when there is aluminium in there,” she laughs, “I have even heard of some people getting leukaemia from their paints.”

Julie uses up to two tubes of Vegemite on her portraits and says her secret is mixing it with boiling water to make it look airbrushed.

She also uses a sealer over the paintings so they will last.

“I have a painting from 1985 and it’s still perfect,” she says, “It’s gone darker with age.”

Julie recently met the great-grandson of Cyril Percy Callister, the Australian chemist and food technologist who developed Vegemite, which was first sold in 1923.

“Jamie Callister is coming to my home to collect it. He chose (Indigenous Australian traditional dancer and actor) David Gulpilil; that’s the one he wanted.”

When Julie isn’t painting she is teaching 17-year-olds to drive at her business, Beerwah U Bute Driver Training; which she admits can be a little tense.

“It’s stressful, but it brings the money in to buy the Vegemite, and then I do my paintings to chill out.”

She also teaches people how to paint in her Hinterland studio.

“I love teaching people, and I plan to continue teaching portrait painting to anyone interested aged nine to 99-years-old; all abilities welcome.”

As for now, her focus is on Ellen. Stay tuned. profilemag.com.au

(07) 3217 3217

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MILESTONES

FARMING

e g n a r o h f c WORDS NICOLE FUGE PHOTOS CONTRIBUTED

Julie Shelton is a pioneer of local produce, an organic farmer of 10 years, she started with a dairy farm before branching out into beef, pork, poultry, free-range eggs, honey and the production of sausages and cheeses. Harbouring a passion for all things locally grown, she has become a staunch advocate for supporting Sunny Coast farmers through the Real Food Festival.

JULIE SHELTON

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MILESTONES

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rowing up in Tasmania, Julie Shelton developed a love of good food from an early age as her family always had access to an abundance of clean seafood, high-quality wine, fruits and vegetables.

“My father was an academic but he grew up in the country and loved being able to feed his family food he had grown or caught,” says Julie. “He cultivated a small range of seasonal vegetables and we had a few fruit trees in our backyard. Whenever the weekend weather was conducive, he would take us fishing.”

Upon moving to Queensland, Julie fell in love with tropical fruits and permaculture and then in 1999, she started an organic farm in Conondale with her partner.

“The Village Organic Farm began as a small dairy herd supplying a nearby cheesery,” she says. “Within a couple of years we had bought the cheesery and added production systems that incorporated bees, pigs, beef cattle, meat chickens, and egg layers.”

A decade, and a lot of hard work, later and Julie had a profitable, diverse, integrated organic farm using biodynamic practices to produce an abundance of healthy foods. She also built a shop, The General Store, to sell their produce and that of other local farmers.

“The innovative side of The Village Organic Farm was that we turned the traditional food supply chain on its head,” she says.

“The conventional centralised system dictates that primary production enterprises produce a large quantity of a small range of products, sometimes only one. This volume then depends on a long and complex supply chain to distribute to a correspondingly large number of customers.

“Our farm produced a small quantity of a large range of products. Our loyal customer base would come to The General Store to purchase a lot of their weekly food requirements – the ‘food miles’ for our products was generally less than a kilometre.”

When asked why it is so important to support our local farmers, Julie’s response is simple, “local food is vital to healthy bodies and healthy communities”.

“A short food supply chain means that the food retains much of its nutrient value, and we can more easily digest and be nourished by food from our own bioregion.

“Our local farmers are the primary carers of the land and we don’t acknowledge often or loudly enough their important role as upholders of both environmental and social values. Imagine a life without local food: everything we ate would be transported hundreds of kilometres or even imported, meaning our health and wellbeing would be at the mercy of dubious ingredients and unregulated production processes.”

In September 2011, Julie co-founded the Real Food Festival, and changed the way locals viewed the farming industry, and sourced and consumed their food.

“We were very relieved and excited when more than 4000 visitors came through the gates,” she says. “We’ve since welcomed 25,000 visitors over the ensuing three festivals and consequently raised the profile of the Sunshine Coast Hinterland as a food tourism destination.”

Milestone moment 2: Being invited to take up a position with the Tasmanian Development Authority In my mid-twenties, while on a working holiday in Canada, I was invited to take up a position with the Tasmanian Development Authority to set up the National Industry Extension Service. My boss was a charismatic and inspirational man whose vision, passion and brilliance spoiled me for any future position! Working in that dynamic environment, which led to me participating in the Tasmanian Enterprise Workshop (an annual entrepreneurship development course), shaped who I am as a businesswoman and team leader.

“LOCAL food is vital to healthy bodies and healthy communities.”

Milestone moment 1: Giving birth to my son.

Giving birth to my son at the age of 41 – after years of trying – will always be my most significant milestone and easily the gift for which I am most grateful every day.

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Milestone moment 3: Being awarded a Fellowship by the Winston Churchill Memorial Trust.

In 2008, I was very fortunate to have been awarded a Fellowship by the Winston Churchill Memorial Trust, to look at what other countries are doing to support their small-scale food producers. I’m not exaggerating when I say that the Fellowship journey changed my life. I travelled to seven countries in seven months and experienced many things that have inspired and guided my journey over the last seven years.

Milestone moment 4: Turning 50!

Turning 50 coincided with my developing a greater understanding and acceptance of myself – I care less about what other people might think of me and I’m practicing more self-care. Having said that, I’m also more aware of the needs of others than ever before – Buddhism has taught me how important it is to ‘imbue’ my life with loving kindness and compassion.

Milestone moment 5: The 2015 Sunshine Coast Real Food Festival.

Delivering the 2015 Sunshine Coast Real Food Festival will be a big milestone! As with most years, it’s a huge undertaking that requires a balance of vision and practical application, interwoven with care for the needs of all our stakeholders. I’m supported by a great team and we believe so strongly in what we are doing that we can almost taste it!

The fifth festival will be special for a few reasons, not least because this year it is being sponsored by Tourism and Events Queensland for the first time. This means my little festival has matured from a dream into a recognised event on the impressively diverse and dynamic calendar of events in Queensland. I’m so proud!

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PROFILE WORDS NICOLE FUGE

Am I the only one who searches for instant gratification when someone eats something I’ve cooked? My husband will not even have half the fork in his mouth and I’ve already turned to him with the ‘what do you think?’ expression on my face.

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ut that’s the peril of being my personal food critic.

The upside is he gets to sample the abundance of sweets that come out of our kitchen. I love baking anything – cupcakes, brownies, cakes, muffins, biscuits, tarts, and am forever experimenting with different flavour combinations. I also went through a phase of trying to make these delicacies healthier with substitutes, but they just weren’t quite the same, so I’ve decided to stick to the traditional way, like Mum used to make.

I was at a two-year-old’s birthday party recently when the discussion turned to my love of baking when one of the mums revealed, with a bashful giggle, that watching Jamie Oliver with her husband was their version of porn. Now I don’t know if I’d go that far – although watching him juice a lemon with a single squeeze, catching the pips in the other hand … sorry I digress.

Yes I’m one of those foodie tragics, utterly addicted to watching cooking shows to get inspiration while tucking into my dinner made with much less wow and finesse. But while I love cooking for guests

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or whipping up a dessert on a whim, I hate cooking dinner. It’s boring and no matter how many different shows I watch or cookbooks I read and flag recipes, I cannot seem to think of anything to cook for dinner, and we wind up eating the same thing, week-after-week.

It’s a common battle I find other home cooks trying to overcome – the incessant search for variety and change but the constant inability to do so. It’s so easy to slip into the familiarity of the spag bol, stir fry, quiche, meat and three veg, these ‘staple meals’ are easy to whip up and can be done while juggling feeding the dogs, doing three loads of washing, checking homework, and making the next day’s lunches.

In an attempt to mix things up in the kitchen, not to the extent of straining lemon pips with my bare hands, I’ve tried to incorporate different ingredients to my boring meals, adding fresh herbs from the garden, or even plating up with the attention to detail you see on TV. Making these small changes has reinvigorated my passion for cooking everyday dinners and dare I say I even enjoy it now (sometimes).

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Nimble Stitches s P E C I a lT y n E E d l E W o R K , s M o C K I n G & PaT C H W o R K Inspired by the love of traditional baby and toddler attire, we specialise in Christening / naming outfits, original in-house smocked and embroidered garments, as well as overseas labels.

Exquisite fabrics, laces and threads are in store for you to create your own masterpiece with our professional advice.

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HOMEGROWN

Nature’s

I M PERSONATORS WORDS KATE DAVIES PHOTOS CHESTERTON SMITH PHOTOGRAPHY AND CONTRIBUTED

Having ditched the city to embrace a more sustainable life, Craig Hubbard and Jemma Edwards are living, breathing, growing proof that nature is best when it comes to farming success, as Kate Davies discovers.

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here is something empowering about trudging around an organic farm in your flip flops and a straw hat.

Maybe it’s the feeling of dirt sticking to the soles of your feet or connecting to something more natural.

Maybe it’s just that you well and truly could be strolling through a piece of history, a sustainable revolution of farming that could change the way we eat, buy and think about food, and in return save our precious farming industry.

The farm I’m trudging through is Shambhala at Doonan, just outside of Noosa, and the man I’m trudging through it with is passionate owner and farmer Craig Hubbard. He and partner Jemma Edwards purchased the 10-acre property, a former lettuce farm, five

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years ago after moving from Sydney, and have been working every day since to transform its soil into a nutrient-rich, 100 per cent organic bed to grow nourishing, wholesome food for the community.

Having spent a good few years living in a tent, with two young children, working seven days a week, overcoming a flood and a crowd of backpackers living under their feet, the couple’s flourishing success is without question, and is being tasted by families across the Sunshine Coast through an innovative home delivery service and a sturdy presence at three prominent farmer’s markets.

But it’s the couple’s determination to stand up for the natural farming practices and their family-like connection to other growers on similar journeys that have really set Shambhala Farm apart.

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“I feel what we are doing is a real local food system because we are working together, growers working together, it’s not just individuals all on their own,” Craig says as we set out to explore his perfectly presented fields of leafy greens.

“By linking us together we are getting some farm power, and together we can compete with the likes of Woolworths. It takes farmers getting together, having the consumers willing to support that and then a network of outlets and that’s where the farmers’ markets have been really important.”

“In a sustainable environment you are doing your best to mimic nature by allowing the soil to have its own life, and that changes the whole paradigm of how you grow.”

The farm is neatly presented, surrounded by tall palms and banana trees, a shed to the far right corner, a few tractors scattered here and there, a caravan and small farm house, which until six months ago Craig and Jemma called home.

“When we first moved here we lived in a tent, put all our belongings in the shed and worked seven days a week, with both our babies and only a small bakery to make bread to sell at the markets, which was our income,” says Craig.

june 2015

“We almost lost it all a year later too, all our hard work could have been for nothing because of the floods in 2011. It absolutely wiped us out. Everything was gone, even our possessions, everything you could see went under water.

“We thought that was the end because we didn’t have a stash of money to look after us so we really had to think quickly. At the time we had a few “Woofers” (World Wide Opportunity Organic Farm, linking volunteers with organic farms and growers), and that changed our life because we realised we could get help.

“That’s when we launched the cooperative and realised we needed to be more resilient to the elements, and we had a commitment to a customer base that we would provide food for them.”

So with the backpackers from France, Italy and Germany bunkered up in a renovated shed and caravan with a makeshift kitchen, and Craig and Jemma living in a refurbished farm house, they set out to rebuild on six acres of the farm, starting with one of the most ground-roots sustainable practices out there: composting, or as Craig calls it, “the life force”.

“Composting is mimicking what nature does in a forest situation – it’s dropping all its waste down on to the floor then all the waste, even animals dying, is mixing with the sticks and leaves and slowing composting down to regenerate the soil,” he explains, digging his hands into the dirt.

“In a sustainable environment you are doing your best to mimic nature by allowing the soil to have its own life, and that changes

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21

HOMEGROWN

“I feel what we really offer is a different way of seeing life and living life.”

Top tips

to growing a kitchen ga rden and vegie patch

Compost: ensure there is lots of living matter in your soil (wiggly worms etc) Mulch: this keeps the moistu re in the soil Convenience: keep it close to the kitchen so that you visit it several times a day Simplify: you don’t need to grow Growing your own greens and everything! herbs is a great way to start

the whole paradigm of how you grow.”

One of the ways Shambhala maintains its perfectly balanced natural ecosystem is through a practice called polycropping, or polyculture, which is a method where multiple crops are grown in one space, in imitation to a natural environment.

They also rest fields, growing what they call a “green crop”, which will be slashed down and mulched into the ground to create the ideal growing environment for the next vegie to grow and thrive.

“We can only grow so much and don’t want to ask too much of the soil, so that’s why the cooperative has become so important and why the shed has become our central hub.”

The shed is an old tractor storage barn that has been built to now include three cold rooms for storage and packing, a makeshift bakery and a revolutionary online production line that incorporates produce from 36 growers across south-east Queensland, mostly from the Sunshine Coast.

“We can tap into the farms that don’t have access to consumers and the only way to get access is through the wholesalers, and so now we can be that person representing them and it has been able to bring a whole lot of life back into those small family farms. We feel like we are working as more of a larger family now,” says Craig.

The word is spreading locally too, with Shambhala’s unique online ordering system, customers can wake up on Saturday morning with a box of fresh, organic fruit and vegetables waiting for them at their doorstep.

“What we offer is a different way of seeing life and living life. Even if people are not coming to the farm and digging their hands into the

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It’s a family affair: get the kids to help you – they will love playing in the garden Keep it beautiful: flowers add colour, flavour and bring in the bees Water in the mornings: this sets up your plants for a vital, healthy day The right equipment: invest in some good tools Seedlings: buying pre-establ ished seedlings is a great way of fast-tracking you r garden Liquid feed: keep the nutrien ts up with liquid seaweed and fish/manure em ulsion

ground, just by connecting with us at the markets or getting their home delivery, they are part of a system that is more natural.”

It has been a big four years for the couple and has no doubt taken its toll, but with a resilience only farmers have, they have continued and laid the foundation of what they are today, and that’s a diversified cooperative of growers and producers.

“I think it really tested the depth of our commitment, it also showed the consumers how important supporting their local farm is. We are making ourselves resilient on the farm, resilient with our cooperative and with our diversity of food types available,” says Craig.

“I feel like now, just this year, we are starting to find our feet and enjoy it and yeah, it feels good to be a part of something more, something that’s natural.”

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calendar girls WORDS WORDSPENNY PENNYSHIPWAY SHIPWAYPHOTOS PHOTOSREBECCA REBECCASMITH SMITH

Women of all shapes and sizes will take it all off for charity in a vintage-inspired calendar. Leading the group is inspirational local woman Misty Bland whose husband Rob has been diagnosed with a rare cancer.

P PHOTOS THIS PAGE CONTRIBUTED

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osing topless on top of a car would be confronting for most women, but for Misty Bland it’s nothing compared to the pain that has consumed her family over the past few years.

Misty’s husband Rob, 40, has been battling cancer since 2010, but after a misdiagnosis, and a visit to seven different oncologists, Rob was told last year his cancer was in fact rare. Not only was he given a maximum life expectancy of 10 years, but was also told that many don’t live through the required surgery to remove the tumour.

While this news has been devastating for the Mount Mellum family, Misty has taken things into her own hands in a bid to brighten up their situation and raise money and awareness for Rare Cancers of Australia.

Misty has joined a group of women from her Beerwah gym to pose for a vintage-inspired, risqué calendar to raise the funds.

The women come in all shapes and sizes, celebrating a more natural female form.

“We are all real, natural women, stepping out of our comfort zone.

Some of us are at our peak fitness; some just starting out on our health and fitness journey. They are all girls who are not scared to bare a bit of skin for something different,” says Misty.

Misty’s photo is on top of a car, as her husband is a diesel mechanic by trade, and she wears a ballet skirt and pointe shoes – a nod to her days as a dancer, when they first met.

Misty and Rob, who have two children, 15-year-old son Edward and 11-year-old Kimberley, are South African expats and high school sweethearts.

“Rob was my Year 12 dance partner,” says Misty. “We’ve been together for 17 years. I went to an all girls Catholic school and I met him at church; I’ve spent almost half my life with him.”

Five years ago, surgeons found Rob had a tumour when they were operating on his vertebra, following a work-related injury.

“They actually misdiagnosed it and were under the impression

profilemag.com.au

CHARITY

it was a different cancer,” says Misty. “Last year, in May, they did another biopsy and the tumour had returned. The rare cancer was discovered; a cordoma.”

Doctors are still determining whether it is safe to operate on Rob and when it can happen.

“Surgeons are hesitant to operate as it requires removing four vertebrae to cut out the entire tumour,” she says.

“He’s in a lot of pain now. The tumour is starting to restrict the spinal cord. Rob potentially may not make it through surgery or will end up in a wheelchair. For the type of man he is that would be a death sentence.

“The cordoma affects your pelvis, brain, spine and the base of the neck. If he doesn’t do the surgery, his chance of survival is 30 per cent. Chances are increased to 70 per cent if the surgery is successful.

But there aren’t many survivors of cordoma who survive more than 10 years.”

Misty says she has turned to “healing foods” to help Rob, and a naturopath for alternative treatment options.

“You would look at him and think we were telling a story. There’s nothing wrong with this boy (by looking at him).”

Rob is following an all-natural alkaline diet, which Misty believes is giving him “a healthier constitution to beat whatever is in his body”.

Rob is a miner and like many Sunshine Coast workers has a FIFO (fly in, fly out) job. He served in the South African army reserves for nearly 20 years, which took him to Iraq.

He is adored by his children who Misty says are also suffering.

“They have their moments. Edward often says he’s not ready to be the man of the house and Kim is just very attached to Rob,” she says.

Misty hopes the “stylish and elegant” calendar, will not only put a smile on faces, but also bring comfort to other families going through the same battle.

“Every time we have been to these oncology units I see people sitting there on their own ... no one is looking after them,” she says.

“If we could just get someone to sit with them ... people need that; to know that someone out there cares. We want to support people through their cancer treatment.”

MISTY AND ROB BLAND

The calendar, which will be available through local businesses and online, already has the backing of Sunshine Coast Fashion Festival, Rushe Farrell fashion consultancy, and Sirens Brisbane, who donated all the outfits.

But the girls are still seeking a printer who can print the calendars, a website builder, and the assistance of a celebrity to endorse their calendar and attend the gala launch on 19 September.

If you or your business can help these amazing women please phone Misty on 0451 272 057.

FOLLOW THEIR JOURNEY AT WWW.FACEBOOK.COM/VINTAGECALENDARGIRLS

PHOTO: CONTRIBUTED CONTRIBUTED PHOTO:

“We are all real, natural women, stepping out of our comfort zone.

They are all girls who are not scared to bare a bit of skin for something different.”

june 2015

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COVER STORY

d n a s u o i c i Del tritious u n TARA AND JEFF LEONG

TARA AND JEFF LEONG

WORDS KATE DAVIES PHOTOS CHESTERTON SMITH PHOTOGRAPHY HAIR AND MAKEUP SAMANTHA KATE MAKEUP

Tara and Jeff Leong are transforming the world of the health blog to a real, funny and raw version of the absolute truth, using nothing but fact and a few hearty stories. And it’s capturing the attention of many “so-callednutrition-experts”, to leave the protein powder in the cupboard and take notice! june 2015

“S

ee, we eat carbs, muffins, milk!” Tara laughs buttering her sourdough toast with avocado and a drizzle of lemon, welcoming her husband, Jeff’s blueberry muffin to the table. It is a fitting introduction to this health blogging duo as I sit down to brunch at a cafe in Mooloolaba, ready to hear all about their foodie adventure and successful social media following, now topping 20,000.

Tara and Jeff are the perfect pair behind The Nutrition Guru and The Chef, a witty blog developed out of a love for food, a thirst for knowledge and the determination to cut through the health blogger craze, to spill the truth and put an end to the coconut-protein-raw-no-sugar fads, which have many of us, me included, going absolutely bananas!

Tara, a qualified nutritionist and Jeff, a chef of more than 20 years, share recipes, personal stories and break foodie-myths with the swish of their keyboard, giving advice to mothers, the health conscious and the confused. Their attitude to healthy eating is refreshing, straight-down-the-line and above all, relatable.

“When I think of giving nutritional advice I think of it like a pair of undies,” says Tara. “Not every woman wears the same type of underwear, there are boyleg, G-string, laced, everyone wears a different type depending on what’s comfortable for them because we all have different bodies.

“It’s the same concept with food, we all have different needs and different tolerance levels, so there is no point in following someone else’s diet because your body is different, it most likely needs more or maybe less.” profilemagazine

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COVER STORY

TARA AND JEFF’S DAUGHTER, LUCY-BELLE

This couple’s combined love for food is like an aura around everything they do, even as Tara feeds their adorable 11-month-old daughter LucyBelle some avocado from her toast, their picture of health is radiating.

Their foodie love story began more 13 years earlier at a restaurant in Brisbane, next to a pile of dirty dishes and some soup. “Jeff was a chef and I was a waitress,” Tara explains. “I used to eye him off over the pots and pans and make excuses to the boss to go over to where he was working just so I could talk to him, polish the cutlery and flirt!”

Jeff adds, “We got talking and I eventually asked her out. It is coming up to 13 years ago now, and we were married in 2010 – yes, I took my time. I was too busy cooking!” he says, with a laugh.

They began the health blog four years ago while Tara was studying dietetics and nutrition at the University of the Sunshine Coast. Jeff was working as head chef at the renowned Noosa Japanese restaurant Wasabi, training to cook in what would be his sixth international cuisine –- others include Italian, French, Thai and Chinese.

“Tara was always being asked nutrition advice, like if they should put coconut oil in their smoothies, and when we were together people were asking how to cook healthy food, so we decided that rather than giving everyone advice individually, we might as well put it on the internet for everyone to see and share,” says Jeff.

Tara adds, “People are really thirsty for information and are really confused. One person says this and another person says that, especially with social media, you log into your Facebook feed and there is just a mountain of advice about nutrition and none of us know what is true or not. People just want to have basic nutrition advice that they can relate to and is easy to understand, and not just a fad.”

A dancer for more than 17 years and a personal trainer after that,

TARA WEARS QUIRKY CIRCUS DRESS RRP $99.95, BASQUE NECKLACE RRP $49.95 AND BASQUE EARRINGS RRP $29.95.

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Tara says she wears the badge of a health-nut but has the knowledge and facts to back it up.

“I have always had a big fascination with food. I grew up with food intolerances so my mum spent a lot of time in the kitchen cooking special meals for me,” she says. “I learned a lot about food and what is in food, from a young age.”

Tara’s intolerances included yeast, dairy and gluten, which she says were both stressful for her mum and saw her miss out on a lot of childhood experiences. She grew out of the intolerances in her teens, although still has an intolerance to lactose.

“That is why I am so passionate about people not cutting out food groups, because it is really difficult and people come out of those situations with a lot of nutritional deficiencies,” she says.

“What it does to people is create a lot of fear around food and can be quite socially isolating, it can also put a lot of pressure on a family and on a mum.

So, when I see people cutting out dairy or gluten for no reason and they don’t have any symptoms, they are just doing it because they have read it is healthy, I just want to reach out to them and tell them it is good, delicious and healthy, it can actually be unhealthy to stop eating these foods.”

Emerging from this social media health storm is a new condition called Orthorexia, an eating disorder associated with people who have a preoccupation with healthy eating – a condition Tara says she is hearing a lot about on the blog.

“Orthorexia is very restrictive for the people who are suffering because they stop themselves from going to places like a restaurant or a cafe.

They are not able to recognise that if they eat some toast with avocado every now and again it won’t harm them,” she says.

“When I think of giving nutritional advice I think of it like a pair of undies.”

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“If they do eat the toast, they will beat themselves up for rest of the week, they will go on a juice fast for seven days or take some crazy diet pill. It is real at the moment, it is happening and it’s affecting a lot of people and I believe it comes down to social media and misinformation.

“For me, that is the reason I keep the blog going, because I am getting messages and emails from people who are suffering from this and thanking me for giving them real, truthful and honest advice and I know what I am doing is making a difference.”

Making a difference indeed, reaching 14,000 followers through Facebook and 8000 on Instagram, with many more to their blog page. Tara has now added a Mums and Bubs section to the blog, wading through a long list of baby myths for confused parents longing for some honesty. They also launched an e-book – Gurulicious, eat like a nutritionist, cook like a chef last year.

“We just wanted to give advice that was real. We don’t have an

COVER STORY

“We just wanted to give advice that was real.We don’t have an agenda, we are not out to sell ourselves or sell a product.”

agenda, we are not out to sell ourselves or sell a product,” says Tara.

“The thing that keeps the blog going for us is the messages we receive, thanking us for our honest advice that they feel they can trust.”

And if you’re wondering what The Nutrition Guru and the Chef cook at home, you would be pleasantly surprised it is not fancy and often includes a half-used zucchini in the crisper.

“We only have a townhouse and a very small kitchen with no fancy equipment and we still manage to knock out some pretty amazing meals, so you don’t need a lot to create some magic in the kitchen,” says Tara.

“We do have one rule,” Jeff adds. “And that is that cooking shouldn’t make you stressed. Just cook what’s in season and leave out the complications.”

Simple, easy to follow and healthy – sounds like a recipe for success to me. Dig in.

I know what I am doing is making a difference.”

june 2015

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29

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rawlings words anna a smith photos rebecc

Jarrod Watson

rm construct a platfo phie and Dale to So m tea by ed sts, commission binetmaking reque and bed head. signers, ter to not only ca n ca sig bed base, banquette rks with a complement of interior de ding to de y 99 s cit pa set ca at e th , ns t’s th tio wo clu n lla in sig sta de in cts refits and on proje Locally, 99 and stonemasons but tailored interior cabinetr y apart. gh-end hi ers d ild an bu es, ts, m tec ho d archi rally designed n his company tu ow tec gr s hi custom furniture an ha g their arc d in es, ro be us e Jar , ho an in 2006 en and Brisb residential Since establishing e Sunshine Coast team of four tradesm n th ted th ec wi sel ts, ly ou ul ref fit ca shop with a re desig . dney – above and beyond, ting as a furnitu two biggest markets completed an apartment project in Sy ding e. Initially opera mpass a tic co en en pr to ap ew an gr d ly st lan ju an ick en o qu ch als s kit on ha ati ern d ut ro od l m Jar and and rep d globa of his timber work e. company, demand e ser vices to cater to a national an the stunning finish front cover of Belle Property magazin iality iqu ut bo of ge ran e ec ll th sp fu on d’s t ro en Jar m art al, ap Se the ment is Fifth ts get a one-onen lop cli ve r de ou , client base. est ere lat th e eir And, th mer ser vic er, if g business.

“We keep the custo to one person who hands the job ov d. bining years as a cellar manufacturin ne ro wi g Jar kin s tal say t y,” no iration from com e wa sp in ole n awing wh sig e one. You’r de th s us aw th Jarrod dr for interior style, dr s to joinery us, you deal wi with a natural eye ow er sh you’re dealing with cabinet-making or kitchens, we do ak de etm tra bin ng ca di ed en t in tra d att e clien riety of trends, an “We don’t just do y much anything th influence from a va with the latest technologies. installations, prett art re, itu rn fu s, ds the m te ite ensure he’s up to da th young children, Jarrod understan ed as the box.” cluding two years in , ars wi us ye wants that is out of an be 20 m n r ca fo ily d y ss, an As a fam shopthe industr eces that are timele m-design is at the joinery, kitchens, Jarrod has been in rtance of quality pi sto a po Cu g with furniture, ali in im s. str rk m Au oo wo irl to d he an ng , ni ily on in Lond rk. After retur items and fam t wo en r zie stm e gla ve ad in d m an d ro m ro fitting, aluminiu th wife Alisha, Jar will always be a he forefront, too. an overseas stint wi t and then there s ou say fit ,” op in 2004 following . eir sh th a do in “People ess ey can’t find the walls th ns or em th ad r on fo s ati m ut the step into busin the company’s rep piece, we make ite home Now, the proof of om in the form of glossy covers of ger projects, ed m Jarrod. ro fra ow g upmarket and big as sh in ll do we is as , ess in will sin red bu tu of the 99design e eat cabinetr y that “The core of th design work has fea ul furniture and gr tif au be living magazines 99 ng ati cre n as well as pearance on Seaso e.” awards displayed. o had a special ap show, The Block, als stand the test of tim d ro Jar d an n on isi 99desig ev tel y lit rea renovation Five of Australian

I

ture @99designfur ni

facebook.com/9

9designcustom

furniture

PROFILE

ory From a busy fact t of the floor in Noosa, ou aking tools buzz of cabinet-m dust, pieces of and whirls of saw iture take shape. high-quality furn n owroom, 99desig Upstairs in the sh d rro ctor Ja founder and dire blueprint of a Watson unfurls ady for a a large house, re refurbishment.

PEOPLE

h s e r f oop! sc WORDS ANNA RAWLINGS PHOTOS REBECCA SMITH

A local family’s dream to make yoghurt and ice-cream from coconut milk has flourished into a thriving brand, feeding appetites from Coast foodies to the likes of Sunrise and Nigella Lawson.

Anna Rawlings chats to Sandra Gosling from CO YO to find out more.

I

have been a big fan of CO YO’s range for quite some time, occasionally indulging in a tub (I promise not all at once!) of their ice cream or spooning the yoghurt onto my morning granola with berries.

So I eagerly anticipated my interview with Sandra from CO YO, to find out how she and husband Henry took the humble coconut to serve it up as their uber-popular yoghurt and ice cream range that is dairy-free, nut-free, vegan, gluten-free and happily, guilt-free.

Both Henry and Sandra are coconut lovers; Henry was born in Fiji and spent his childhood there until he was 18-years-old, so his early years were influenced by the Pacific way of life, and their many uses and enjoyment of coconut.

“We’ve always cooked in coconut and scraped and squeezed our own coconut milk,” says Sandra, who met Henry in New Zealand, later married and started their family; eventually moving to Australia in 1989.

“My background was in microbiology and I also studied naturopathy so I’ve always been intensely interested in how food relates to health,” Sandra shares, revealing she avoided a ‘gloomy’ prognosis and medication related to asthma problems, by adapting her diet.

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“Coconut of course is great for your immune system, and has a lot of lauric acid in it which is what mother’s milk contains to give babies a burst of immunity in the first few years of life.”

With plentiful health benefits including protection against heart disease, assisting in fat loss and promoting better brain function; coconuts made an appearance on the ‘superfood’ list just prior to the inception of CO YO. “There’s a huge movement, particularly with all the wonderful online foodies and social media blogs … there’s a massive interest in food that’s good for you, and tastes good too,” says Sandra.

And CO YO certainly ticks those boxes; the proof is in three Food Magazine Awards and a 2015 Emerging Export Award for Queensland, and the recent 2015 Retailers’ Choice Award for the Best Organic Food Product at the Naturally Good Expo in Sydney.

So popular is the healthy treat, that English television personality and food writer Nigella Lawson tweeted about CO YO as her ‘newest discovery’, pairing the delicious coconut yoghurt with cardamom glazed figs.

It’s no surprise, with coconut milk and cream sourced from

“There’s a huge movement, particularly with all the wonderful online foodies and social media blogs … there’s a massive interest in food that’s GOOD FOR YOU, and tastes good too.”

profilemag.com.au

PEOPLE SANDRA AND HENRY GOSLING

Indonesia, Thailand and Sri Lanka, combined with subtle swirls such as pineapple, lime and mango, that CO YO is the flavour of the month.

Of the various tastes, Sandra shares that “the flavours happen in all sorts of funny ways.”

“Probably the most interesting is the sticky date and tamarind which came about because we were going out to dinner one night and I was asked to bring a dish. I had some tamarind sitting on the bench and I had mixed up chocolate and naturalised cream together.

I heated up some tamarind and sieved it through and thought, oh that’s a wee bit tangy so sweetened it up with a bit of date ... everyone raved about it! Now it’s one of our most popular flavours.”

The Goslings found the winning formula when Henry woke up with a dream to make yoghurt out of coconut milk, one average morning in June 2009.

“After much experimenting on the kitchen bench we finally got a product we felt was something the market would like,” says Sandra.

The launch of CO YO prompted Henry to come out of retirement and they set about finding a facility to produce CO YO in commercial quantities. CO YO went to market in February 2010.

“Henry was helping to make, pack and deliver the yoghurt, I was selling and doing the books, we were all running around doing tastings and it was really just a small family team,” remembers Sandra fondly, with three of their children still involved in the brand.

“We have Jane, our son Mike was extremely involved in the business but unfortunately we lost him to cancer in August 2013 so that was a huge loss, we also have Jono who does all our graphic design, and Zane in New Zealand who looks after things for us there.”

june 2015

“Gradually the team has grown to 37 staff, so it’s certainly gone very well, but it hasn’t been without challenges, as growth itself brings challenges.”

They pioneered the yoghurt world with their delicious blends and flavours, soon followed by the range of ice-cream, and the Yandinabased company has since launched into the global marketplace. CO YO is now made under licence in the UK and the US, about to start in Europe, and exports into New Zealand. They have hundreds of stockists and a network of distributors.

With Henry and Sandra stepping out into new business aged in their 60s, Channel 7’s Sunrise took note. In 2014, they flew to Sydney to be interviewed by Kochie’s business team, discussing succession planning from the perspective of a small, growing business.

Certainly their success is at the forefront – their creation was so unique and rarely seen in the creative gourmet industry.

“Even now we’re working with food scientists who are trying to understand the science behind what we’ve done, and if we had have tried to understand that science before we started we would never, ever had done it,” says Sandra.

Luckily, Henry and Sandra trusted their “gut feeling” and moved on the idea, now tantalising taste buds with their array of flavours; I just have to ask what’s in store next.

Adding to the recent Caribbean Coffee Coconut ice cream that launched in April, Sandra shares there’s a banana and cinnamon infusion on the drawing board and new-look packaging.

And what a sweet treat it is for health aficionados and foodies to be able to have their (ice cream) cake, and eat it too.

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from?

12

3

8

their home loan. There is a better way to look at it. If you treat your loan properly, you could work debt reduction to your advantage. Let’s have a look at the following loans: Home Loan

$200K

Principal and interest payment of $1,700pm

Car Loan

$20K

Repayment of $533 pm

Credit Card

$5K

Repayment of $200 pm

Now… let’s think outside the square. What if you consolidated these debts and had one interest only home loan. If you now treat the loan correctly let’s look at what happens…

You now have a loan of $225k plus let’s say another $5k in bank charges to set it up. $230k loan – interest only 7% = interest payment of $1,341pm.

Now for the clever bit… let’s pay the same amount that you were previously paying on all of the debts off the loan each month…. $1700 + $533 + $200 = $2,433pm.

3

8

5

1 63

SUCCESS

BRIEFCASE

INSPIRATION

BLOKES ABOUT TOWN

TONY KELLY TALKS ABOUT HIS LATEST VENTURE

TWO BUSINESSWOMEN SHARE A PASSION FOR BEAUTY

PIPPA COLMAN ON WHY YOU SHOULD HAVE A WILL

THE BLOKES BEHIND BIG TOP MARKET FRESH

JOHN ANDERSON How one man changed the travel industry forever through Contiki Tours

Tony Kelly SHARES HIS RECIPE FOR SUCCESS

ADVICE ON CREATING A POSITIVE ENVIRONMENT IN YOUR OFFICE, GOAL-SETTING AND WRITING A WILL BROUGHT TO YOU BY THE COASTʼS LEADING LIFESTYLE MAGAZINE www.profilemag.com.au

4

BUSINESS

JACK AND CHRIS CHILDS

WELCOME to About Business, each issue we continue upping the ante and this month is no exception. We’re proud to bring you a range of interesting reads on local and international business people as well as invaluable advice from highly regarded professionals across a range of fields.

O

n any given day or night, Ocean Street in Maroochydore is an exciting hive of activity with people feasting on cuisines from a whole host of nations. Tony Kelly is one of the masterminds behind the transformation, having opened burger joint Hello Harry and neighbouring Asian street food restaurant Junk. He also most recently established a pop-up donut shop within the Big Top Market Fresh with great aplomb – it seems no matter what Tony whips up in the kitchen, everyone wants a taste.

In this issue we catch up with Tony as he reflects on his illustrious career in the food and hospitality industry and why he shows no signs of slowing down.

We also speak with John Anderson who founded the world-famous Contiki Tours, his ambition and drive is contagious and I’m sure you’ll enjoy this great read.

Once again, we bring you Blokes About Town and continue to ramp things up. This month Ingrid Nelson and her guests dined in the middle of the new Big Top Market Fresh! Surrounded by hard-working farmers proud to show off the fruits of their labour and baskets bursting with fresh produce – our blokes enjoyed the many flavours and delights of Ocean Street, as some of the restaurants teamed up to take on a course each.

But as much as it’s about showcasing the incredible food on offer on the Coast, it’s also about introducing you to some of the movers and shakers in the business industry who transformed the tired Big Top Shopping Centre into a thriving foodie destination.

We hope you enjoy this issue of About Business.

For any enquiries or to be involved in the next About Business magazine email chris@chrischilds.com.au

WWW.CHRISCHILDS.COM.AU

44 | ABOUTBUSINESS

BUSINESS GERRY MORRIS

I’m often asked for my favourite speaker and while I find it difficult to single one out, I can tell you Robyn Moore is right up there as one of the very, very best.

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y stomach still hurts from laughing at Robyn Moore’s incredible anecdotes; her ability to effortlessly slip into character (who can forget Blinky Bill!) and weave her feel-good magic over the audience is incredible to watch and bringing speakers of her calibre to the Sunshine Coast is one of the reasons why I love my job.

But Robyn is just the tip of the iceberg when it comes to the stellar line-up of talent coming to the Sunshine Coast through Think Speakers and Events.

On 26 June it’s time to get up and get motivated with John Anderson as he steps onto the stage at the Maroochy RSL. At the age of 23, John took £25, an idea and created Contiki Tours, an international brand name which is now a $300+ million business.

It is an incredible story.

In John’s presentation, he tells the incredible story of how he developed a simple idea into one of the world’s major tour operators. This includes tales of his determination to succeed, his belief in himself and his successes and failures. It is full of both extremely funny and sad anecdotes that have a marked effect on the emotions of his audience.

Then on 31 July, well-known journalist, presenter and co-host of The Today Show, Lisa Wilkinson is swapping the chilly city sights of Sydney for our warmer winter shores. Lisa’s relaxed and informative presentation style has won her a legion of fans and together with Karl Stefanovic, they have taken The Today Show to new ratings heights since they teamed up in May 2007.

Lisa’s media career got off to an astonishing start when she was appointed editor of the national young women’s magazine Dolly at just 21 years of age. Four years later, after almost tripling the circulation, Lisa was head-hunted by the late Kerry Packer, who offered her the editorship of Cleo magazine. Over the next decade, Lisa guided the magazine to new circulation highs, making it the number one selling women’s lifestyle magazine per capita in the world. You don’t want to miss hearing her story.

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For a full list of events go to www.thinkspeakersandevents.com.au Like us on Facebook to stay up-to-date with all these great events.

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JOHN ANDERSON The founder and creator of Contiki Tours shares the story behind the original bus tour company.

BLOKES ABOUT TOWN We catch up with another bunch of blokes, this time to talk about the new Big Top Market Fresh development.

TONY KELLY The local restaurateur talks about his latest venture and the recipe to his success in business.

BRIEFCASE We chat with Angela McIntosh from Spoilt Skin and Dawn Osbourne from Seeing Beauty.

MUCH MORE! Don’t miss columns and tips from leaders in their fields including advice on creating a positive environment in the office, writing a Will, and setting goals.

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“It was not until I wrote the book that I realised what a small group of young Australians and New Zealanders had achieved – we took on the world.”

JOIN US FOR BREAKFAST WITH MR JOHN ANDERSON. BOOK NOW TO SECURE YOUR SEAT!

VENUE Maroochy RSL Maroochydore DATE + TIME Friday 26th June, 6.30am for 7am start, finish 8.30am

TICKETS $55 per person (breakfast included) TO SECURE YOUR TICKET VISIT thinkspeakersandevents.com.au

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WORDS NICOLE FUGE PHOTOS CONTRIBUTED

Aged just 23, John Anderson wanted to travel, he wanted to see the sights. Eager to roam around Europe, a penniless John made up his own tour group and conjured up 11 young people to become his first customers. And so with 25 pounds in his pocket, Tiki Tours hit the road.

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ohn Anderson is quick to admit he was not a bright pupil – academically nor on the sporting front, but I think he’s short changing himself.

Having lived and attended school in Wellington, New Zealand, John planned to become a horticulturist, but dreamed of travelling the world.

“Eventually having saved sufficient funds at the age of 23 I took off for the United Kingdom,” he says. “I travelled for seven weeks through the east, arriving in London in early 1962. I then wanted to see Europe but had insufficient funds to do so.

“I decided to make up my own tour and get a small group of other young people to join me as costs would be cheaper. I managed to get 11 people to sign up and pay me 100 pounds each to take them around.”

Once the wheels of John’s venture were turning, there was no stopping them.

“I decided to take the bus around Europe again, after the first trip, and had a further 11 people book on that trip as well. With the funds I bought a minibus and camping gear,” reveals John. “After the first year I’d seen Europe twice and owned the minibus. The rest is history.”

And so Tiki Tours, subsequently named Contiki, was born.

John credits the early success of the business to his courage and internal belief to take an idea and make it happen. Putting it simply, he says it was all about delivering a product and a service that people wanted to buy.

“It was the same then as it is today – to be constantly innovative, offering a consistently quality product, value for money, spreading the risk in not putting all your eggs in the one basket, both product and sales wise,” he shares.

“However, the most important fact was to restrict the age to 18 to 35-year-olds (originally 18 to 29-year-olds) because young people love to travel and experience things together. You have to constantly think outside the square and give things a go, if you don’t you’ll never know.”

Reflecting on his maiden voyage in London in early 1962, John says the travel industry was very different to what it is today.

“Aussies and Kiwis in those days travelled to the UK by boat, which took around five weeks,” he says. “There were very few tours as such, not just in Europe, but anywhere. I suppose I was one of the original catalysts to start group coach tours, which is now a huge industry worldwide.

“The biggest change (to travel) has been the arrival of the low cost airlines. The world has now become so small and so affordable to visit.

“The choice of travel options is enormous and so competitively priced.

The internet as a source of information and the ability to book direct simplifies it all.”

When John sold Contiki Tours a few years ago, it was one of the world’s leading tour operators and the largest catering for 18 to 35-year-olds. It had a fleet of coaches, resorts, villas, and boats run by a worldwide staff of 700 – to date over three million young people have travelled with Contiki, including 1.8 million Australians.

Considered quite the seasoned traveller, John’s top travel spots are among the world’s most rich and diverse.

“Europe, particularly southern Europe (Greece, Italy, Spain, France) I love different places for different reasons,” he says. “I love Paris, Florence, Lauterbrunnen, Provence. Some for the people, culture, food, sights, sheer beauty or uniqueness.”

And like the rest of us, John continues to daydream about the destinations which remain untouched by his very foot and laughs, “I want to do a couple of cruises – but my wife doesn’t!”

Now in his seventies, John is enjoying sharing the tales of his journeys and will be coming to the Sunshine Coast later this month to do just that.

“I’m going to tell the story of how a small group of young Aussies and Kiwis took an idea and created a truly international brand name, that has now been around for over 50 years – I reckon it will be around for another 50, I’m sure,” he beams.

“I will be setting out in my presentation to inspire, engage, entertain and leave the audience with a heap of personal and business messages that they can use in their own personal and business lives.

“If you put your mind to something and have that self-belief you can achieve amazing things.”

John has also penned a book titled Only Two Seats Left, because “the whole story had to be told”.

“It was not until I wrote the book that I realised what a small group of young Australians and New Zealanders had achieved – we took on the world,” he says.

“While researching I even managed to track down the original 11 passengers, who are now in their early seventies. It really is an amazing story and a very honest one.

“There are chapters on my stuff-ups, numerous court cases and things I learnt along the way which I share. I hope it will be an inspiration to those who have the opportunity to read it.”

To think, in an age where it costs thousands of dollars to jet across the world, all it took was 25 pounds to change the travel industry forever.

THE VERY FIRST TIKI TOUR

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BUSINESS

BON VOYAGE

BUSINESS

TONY KELLY

ROSS WEBB

PEPPI BUETI

SOL BAR PLATTER

MICHAEL SHADFORTH JOE RIBA

SHANE STANLEY

GORDON MCCONE

STEAMED PORK BUNS, JUNK

BLOKES ABOUT TOWN WORDS INGRID NELSON PHOTOS WADE FUGE VENUE BIG TOP MARKET FRESH

Delivering fresh produce directly from paddock to plate, the new Big Top Market Fresh is all about providing an exciting new shopping experience for Sunshine Coast locals. Ingrid Nelson talks to the people behind the much anticipated new venture.

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he recent multi-million-dollar development of the iconic Big Top in Maroochydore is creating a real buzz among foodies on the Sunshine Coast. There has been much talk among locals for some time as to what was to become of the once tired and run down shopping centre. Thanks to a team of local entrepreneurs who had a clear vision for its future, the centre has been revitalised into a new destination combining an authentic farmers’ market with retail

stores, including a Woolworths supermarket and a range of specialty retailers. I had the opportunity to enjoy a delicious lunch with some of the movers and shakers behind the exciting development on site at the markets to discover their plans for the future. Joining me for lunch was Joe Riba, president of the Maroochydore Chamber of Commerce and committee member of the Maroochydore revitalisation association, Peppi Bueti, director of public relations with Q Advertising, Shane Stanley, Big

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WHAT ARE YOUR THOUGHTS ON THE BIG TOP REVITALISATION? joe: I’ve been taking an interest in all the things happening in Maroochydore for a long time now, even when it was less exciting. I am so impressed with the Big Top revitalisation, it’s amazing how close it is to the artist’s impressions. tony: I have always been a massive fan of Maroochydore in general. I grew up on the Coast and the Big Top was always a focal point. In fact, when the Big Top was first built it was the most expensive and high profile shopping centre around. They even had singing fruit on the roof, it was epic. When Ken Reed and Ross Webb first contacted me with the grand plans for the Big Top and getting Shane Stanley involved, I was so excited. I could really see how getting a professional like Shane involved in a market concept would have the potential to change shopping on the Sunshine Coast forever. peppi: Q Advertising has been involved with the project since day one. We didn’t want to replicate the Sunshine Plaza, it had to have that authentic experience and Shane brings that. A lot of the contractors who worked on the project are locals as well. The end product is amazing. It wasn’t a hard sell from our point of view. People have been talking about the Big Top and what was going to happen to it for a long time now. michael: People prefer to buy from real people. It’s great to have the convenience of packaged food but everyone likes to meet the grower. It’s a social thing too. The experience starts at the front door with a coffee, the newspaper and then leads to your shopping etc. gordon: We signed on as a retailer at the centre reasonably early in the piece and we are delighted with the patronage we have had even at this early stage. It is the perfect setting for food-related shops because generally we will attract the foodies of the Sunshine Coast who are also interested in buying quality cookware and kitchenware.

We really believe in the vision of what the centre is all about.

WHAT MAKES THE BIG TOP FARMERS’ MARKETS SO UNIQUE? shane: The farmers go through quite an application process to have a stall here. I’ve always been honest and open about that.

There’s a strict process we stick to and I’ve earned a reputation as being a bit mean but I have to protect the farmers by not allowing any wholesale products. Otherwise it’s just a market. michael: This is very unique – most other markets are primarily wholesale. It’s difficult for markets to have supply all year round, particularly in this temperate climate.

Consumers are learning to switch to seasonal products. It’s important for local restaurants to work with the seasonal fresh fruits and vegetables too. People who love apples and eat them all year round don’t realise their apples have been sitting in a carbon-dioxidefree environment EOFY and gassed two weeks before they hit the shelves. shane: We have created our own network without an agent or wholesaler involved. So for example, a mango farmer from North Queensland will sell his mangoes to a strawberry grower down south as they grow during opposite seasons. There is no middle man involved so it gives the farmers the best possible return. A lot of growers grow different lines so they can trade all year. ross: What we have here has never really been done before. Trying to articulate what the vision was was difficult so it’s amazing to see it come together exactly as we planned it. It’s a much more soul enriching experience to have that interaction with people as opposed to shopping in a shiny shopping centre and doing your shopping in a supermarket.

People are looking for those experiences to eat better and feel better. michael: I was listening to Gerry Harvey talk the other week and he said the only way to defend yourself against the big chains is THIS! The vibrancy, colour and experience is a big drawcard for the markets. shane: We are also looking at delivering straight to local restaurants.

WHAT DOES IT MEAN FOR THE CONSUMERS? shane: People have been eating food that has been cold stored for a long time but when they start to eat fresh they will feel the difference. You will often be buying lettuce that has been picked that morning, so there is a four-hour turnaround. michael: A lot of people say the Sunshine Coast doesn’t have an identity. This will help to give us that identity as a health conscious, supportive, non-mainstream community.

We like to have that point of difference.

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Top Market Fresh’s market operator and Restaurant Australia Ambassador; Ross Webb, Reed Property Group development director; Michael Shadforth, managing director, Ray White Commercial North Coast Central; Gordon McCone, owner of Lemon Ginger Homewares at the Big Top; Gerry Morris of Think Speakers and Events and restaurateur Tony Kelly.

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shane: I could have filled the market space twice but it takes time and patience to get the right people. I don’t want to devalue it. We will look back in a few years and say thank goodness we did that because what we have here is something no one else has. ross: It also means there will be new fresh products every week for consumers. Perhaps fruits and vegetables they haven’t tried yet. It will be a whole new food experience.

WHAT DOES IT MEAN FOR THE LOCAL FARMERS? michael: This gives them an all-weather position so they can have the consistency to return it back to their farms. shane: Having an all-weather space for farmers is such a drawcard for them. It takes the risk element out of it. Rain, hail or 40-degrees, it means they don’t have to worry about the weather. During the recent heat wave I signed up about 20 stall holders in one day. It’s very sad to see stall holders pack up their produce at the end of the day due to bad weather. Farmers can bring their produce here, put it in the cold room and not have to worry about it. Farmers are practical people, they need to touch it and smell it. When they see the setup here they ask for the papers to sign straight away! ross: From a product perspective, we can’t compete with the big chains on price – it creates a commodity and the farmer doesn’t win. The farmer wins with quality and being able to get the produce here quick and at its freshest. A few people have commented the seafood from the wet market here was ridiculously fresh! Fresher even than what you would get at the Mooloolaba Wharf. The Sunshine Coast used to be reliant on the cane industry and nothing has really replaced that. There is a lot of land sitting around under utilised.

Over the next 50 years we are going to consume more food than ever and the Sunshine Coast has untapped potential not only to provide locally but to other countries as well. shane: The councils have already started maintaining productive farming land.

THIS IS THE SECOND STAGE OF THE PROJECT FOLLOWING THE DEVELOPMENT OF OCEAN STREET, HOW DID THAT ALL COME ABOUT? michael: It wouldn’t be anything like it is without the brave local guys like Tony Kelly having a go and being prepared to take a risk.

When Ocean Street first started being developed, the national brands wouldn’t come on board, now it has come full circle. The revitalisation of Ocean Street and the belief Ross had in the Big Top is inspiring. ross: We had a vision. Four years ago the Sol Bar opened on Ocean Street and it was a big risk. There were plenty of knockers, the Big Top was similar. tony: I remember when my business partner and I opened Hello Harry, we needed to sell 300 burgers a week to break even. I thought worst case I can flip them and he can serve them and we can pay our mortgages! We threw everything we had at it and it worked.

Successful businesses breed successful businesses. michael: I think Ross deserves a big round of applause because no one’s butt was on the line more than his!

Considering the fantastic response to the much anticipated multimillion dollar venture, somehow I don’t think Ross has anything to worry about. Sunny Coasters have embraced the unique new shopping experience with open arms and are already enjoying the benefits of the delicious fresh produce.

The Farmers’ Markets are open Wednesday, Friday and Saturday.

SLOWLY-ROASTED BEEF RIB, MACHU PICCHU

On the menu...

The renewal of Ocean Street in the heart of Maroochydore has completely revitalised the area, transforming it into a bustling food and beverage precinct. The ‘blokes about town’ and I were fortunate to sample the delights of three of the vibrant restaurants along the colourful strip during our recent visit to the newly-opened Big Top Market Fresh.

Kicking things off was a delicious selection of dishes by Asian street food restaurant, Junk, which included tasty steamed pork buns, crispy calamari with dipping sauce and salt and pepper tofu.

Next, South American restaurant Machu Picchu, served up two mouth-watering dishes including ceviche; citrus cured white fish with coriander, chilli, shallot and julienne of pepper and asado de costilla de res, slowly-roasted beef short rib with spiced honey sauce served with black turtle beans and confit garlic. Both dishes were an explosion of flavour and received rave reviews from all the lunch guests. Sol Bar completed the feast with platters of delicious morsels including arancini balls, vegetable pakoras, meatballs, antipasto with fresh grilled vegetables and prosciutto and a variety of dips.

Our delicious spread reconfirmed what a food mecca Ocean Street has become and the quality of the dishes spoke volumes. It’s no wonder the bustling street is such a resounding success among locals and visitors alike and it’s only set to get even bigger and better.

Watch this space!

Junk Shop 3/12-20 Ocean Street, Maroochydore Phone: 5479 4774 Machu Picchu Bar and Restaurant Shop 9, 12-20 Ocean Street, Maroochydore Phone: 0481 217 693.

Sol Bar Big Top, 10/12-20 Ocean Street, Maroochydore Phone: 5443 9550

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BUSINESS

TEN TIPS TO

keep employees happy MICHALLE FAULKNER

MANAGING DIRECTOR EASTCOAST HUMAN RESOURCE GROUP

Supporting employees at all levels to achieve a level of positive engagement at work pays handsome dividends to the business (people + passion = profit) and is critical for retaining and developing your team.

HERE ARE SOME TOP TIPS FOR HOW TO CREATE A POSITIVE ENVIRONMENT IN THE OFFICE: MOTIVATION: To have a positive influence on others, you must first understand what actually motivates each member of your team to give their best at work. Connect with each one; understand their needs and incentive for being at work.

STRENGTHS: Once you understand your team member’s motivation(s) you can use this to identify their strengths and use this to propel your team and your business forward as a result!

LEAD BY EXAMPLE: Care about the culture you create by always leading by example. Walk the talk! Act in a positive way toward team members and work related matters; regularly use positive language and encouragement. Be proactive and less reactive.

BALANCE: Provide a balanced environment in the workplace.

Of course it needs to be productive with a focus on outputs but also allow room for laughter and some level of informality which will encourage your team members to be more forthcoming in terms of challenging ideas, providing constructive feedback and a growing sense of camaraderie.

TRUST: Build a high degree of trust within your team by your demonstrated actions and spending time with them, helping them to develop their skills and working alongside them to achieve goals.

EQUITY: To maintain a positive environment in the workplace, you must deal with key workplace issues as they arise – fairly and equitably. Holding people to account is easy to say but

tough to do! Be aware of all internal political alliances, white anting and/or any inappropriate workplace behaviour as this is counter-productive to all your efforts for building a more positive environment for your team.

LISTEN: By taking the time to “listen” to your team members, you will get a better understanding of the real work environment as well as an awareness of any counterproductive behaviour and negativity which you can deal with before it becomes a problem.

COMMUNICATE: Never underestimate the power of communication. Good managers seek to influence the work environment and performance of the team through regular and relevant communication. Regular, open and timely communication decreases misunderstandings, clarifies directives, improves connectedness with your team and increases morale.

OWNERSHIP: Don’t be scared to ask your team their thoughts on how you can improve your business. Their understanding of the current environment, genuine feedback and ideas on improvements in the work environment might just surprise you. By allowing them to participate, you’re giving them ownership over the livelihoods.

MANAGING CHANGE: It might not be easy at first if you have some change management to deal with, take it one step at a time and be genuine and sincere in how you address concerns. Once your team sees you are genuine about creating a work environment that will improve efficiencies, productivity and be of benefit to them, they will get on side – fast!

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PROMOTION

WORDS MARIEL DAWSON

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here’s never been a better time to be in business on the Sunshine Coast. It’s a huge claim to make but when your job involves dishing out advice and strategies for business owners wanting to grow their bottom line, there’s plenty of reasons to get excited.

Otium Group’s Managing Director of Accounting David Mason says current economic conditions are ideal for any small business owners and budding entrepreneurs looking to invest in the Sunshine Coast.

Dave says, small to medium enterprises and family run businesses are the core of the Sunshine Coast’s economy and now thanks to record low interest rates, cheaper fuel costs, tax cuts, a local government committed to shaping a prosperous future and digital innovation, small businesses or start-ups are in a prime position for growth.

The father of three has worked as an accountant for 15 years, specialising in not only superannuation taxation practices and property

DAVID MASON THE MANAGING DIRECTOR OF ACCOUNTING AT OTIUM GROUP

investment but also consulting as an advisor to small and medium enterprises where owners require specialist taxation advice in developing strategies to maximise their business performance. For over a decade, the Chartered Accountant has assisted clients through the financial ups and downs of running a business but most notably it was the Global Financial Crisis that took its toll on Sunshine Coast’s business owners.

“I started working in the small business arena a few years before the Global Financial Crisis hit,” Dave explains.

“During the GFC we saw failures, liquidations and then there are those businesses that survived but have been slow to recover.”

Today, the Sunshine Coast is experiencing a phase of rapid growth and expansion as our region embraces its future as a leading Australian urban and economic centre with a broad economic profile.

“Conditions are ideal for established businesses to continue their growth journey or for start-ups to invest and thrive,” Dave says.

Finally, our regional council is getting it right.

Growth, innovation and sustainability are on the forefront of our local government’s plans for a bright economic future.

The cranes currently towering over Kawana Way, a site which will put the Coast on the map as a world-class health and medical hub and the trendy, inner-city vibe you experience when you stroll down the newly revamped Ocean Street precinct, are just the beginnings of change.

Billions of dollars are being poured into investments to ensure we have the infrastructure and facilities in place to support a diversified

range of industries and prove to the world the Sunshine Coast has so much more to offer in addition to our natural assets. Health and wellbeing; education and research; professional services and knowledge industries; tourism, sport and leisure; agribusiness; clean technologies; and aviation and aerospace are the seven high-value industries our council has identified as the keys to future employment and economic strength on the Sunshine Coast. The development of the Maroochydore City Centre, expansion of the Sunshine Coast airport and commitment to improving road, rail and public transport infrastructure will all fuel growth in the region.

Joe Hockey’s ‘Have a Go’ 2015 budget gave small business owners and entrepreneurs plenty of reasons to celebrate.

over five years. Being able to deduct these costs immediately will provide more timely cash flow benefits for small business.

Dave says some of the biggest tax cuts to benefit small business here on the Coast are:

EXPANDED TAX CONCESSIONS FOR EMPLOYEE SHARE SCHEMES

COMPANY TAX RATE CUT From July 1, the company tax rate is reduced to 28.5% for small business or 5% discount on tax payable for small businesses that operate as a trust, partnership or sole trader. This will be capped at $1,000 per taxpayer.

Immediate deductions when you start-up a business- Start ups no longer need to write off eligible professional expenses incurred when setting up a business, such as legal expenses on establishing a company, trust or partnership,

billion in annual red tape savings. This includes changes to the entry thresholds for Pay As You Go instalments and reducing red tape within the Fringe Benefits Tax (FBT) system by expanding the FBT exemption for work related portable electronic devices.

Designed to allow business owners to invest more of the company’s resources in strategic growth, from July 1 these expanded tax concessions will enable employees to share in, and benefit from, the future growth and success of the business without the current tax burden on such schemes.

CUTTING RED TAPE To stop red tape and regulations from stunting small business growth, the government announced reforms to generate more than $2.45

There is a strong digital culture and support for innovation on the Sunshine Coast. For the past two consecutive years our region was named as one of the world’s Smart21 Communities, recognised for embracing digital technology and its ability to deliver economic opportunities. Small business owners have never had greater access to the tools they need to run their business better and new technologies are levelling the playing field, giving small business access to resources previously only in reach of big corporations. Adopting new technology, whether it’s to improve business efficiencies, for marketing and promotion or to boost product innovation is key to future growth.

If you’re a small business owner interested in finding out more about how recent tax changes apply to your company and strategies for growth contact Otium Group.

PHONE: 1300 468 486 WEBSITE: www.otiumgroup.com.au EMAIL: info@otiumgroup.com.au

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RECIPE cc ess

for S u

Tony Kelly has worked for some of the world’s leading hospitality companies.

He shares with Carly Rees the trials and triumphs of learning the trade and now watching his new restaurants Hello Harry and JUNK thrive in Maroochydore.

WORDS CARLY REES PHOTOS WADE FUGE AND CONTRIBUTED

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TONY KELLY

500 to 700 burgers in a week it would be a living for us,” says Tony.

“What was to be 400 burgers turned into 4000 for the first few weeks and we went through so many trials and tribulations that all new businesses go through but we always kept the smiles on our faces.”

Now Hello Harry employs 20 people with plans to open new burger stores on the Coast, Brisbane and Gold Coast. JUNK opened in late 2014, which was such a success with the Asian style, they dropped the original idea of a revolving restaurant theme. Now in 2015 the mates have launched their next foodie adventure with the Donut Boys opening in late March at the new Big Top Market Fresh, formerly the Big Top Shopping Centre.

“We are really focusing on growth … we have strategically hired people to help us do that,” says Tony.

Tony believes Maroochydore’s Ocean Street is “the envy of quite a few places on the Sunshine Coast,” with thousands venturing there each week and the cab rank being the biggest on the Coast this year. With the opening of the Big Top recently, the food, culture and scene for the hub is certainly on the rise.

But let’s go back to where it all began. Tony’s abundance of success came from starting fresh out of school at the Hyatt Regency at Coolum. He trained under leading chefs and worked strenuous hours but started from the bottom and worked his way up. It was during these early days he felt his desire to be great and learned every trick of the trade from picking fresh produce to cooking for up to 1200 people a night.

“I often say I am very fortunate because I go to work every day and love what I do … and I have thought that since the day I started.”

“It was a roll of the dice, I mean there were a few restaurants on Ocean Street … it was an educated risk.”

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A

festival of colour swirls the room with lanterns dangling from the ceiling glistening in the morning light. It’s peaceful and quiet in the Asian restaurant but in a short few hours as lunchtime draws closer, Sunshine Coast residents will be swarming at the doors. Part owner Tony Kelly is head down in the books preparing for the day ahead for his burger joint Hello Harry and Asian street food hot spot JUNK on Ocean Street, Maroochydore.

“The broth is cooked for two days, the noodles are made by us (JUNK employees), the eggs are poached for 62 minutes on 62 degrees, the pork belly is braised in a master stock over night – people see a bowl of $10 noodles and they don’t understand what it has taken to get that bowl of noodles for only $10,” Tony explains.

It might be considered cheap food but it is value for money. The thriving new restaurant takes no short cuts with everything prepared to the award-winning chef ’s degree of perfection. To sell his “people food” cheap, each item of the dish is prepared by top class cooks right down to the simplest process. No ordering in products that are prepackaged, it is all done by hand. And that is why Tony says it is so good because it is “all value driven”.

It’s hard to believe it has only been a little over a year since Tony took the plunge and opened the doors of his restaurant Hello Harry with his best friend, his other restaurant JUNK, sits next door.

“It was a roll of the dice, I mean there were a few restaurants on Ocean Street … it was an educated risk. We thought if we could do

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HELLO HARRY

DONUT BOYS SERVES UP A TASTY RANGE OF FLAVOURS

“I often say I am very fortunate because I go to work every day and love what I do … and I have thought that since the day I started,” says Tony. “Being an apprentice in a five-star resort in the ‘90s was very hectic and it was sort of old school … with European chefs who would stand over the top of you and yell and scream all day.”

After five years, which he described as a “great foundation” he packed up and went on countless cooking adventures from sailing the Caribbean cooking on Disney’s luxury cruise ships and on a tropical Island in North Queensland with renowned chef Peter Kuruvita. Then he moved from a boutique restaurant in Mooloolaba to a famous new restaurant being built in Brisbane, already famous in Melbourne – the Stokehouse with the Van Handel’s group where he was executive chef and awarded two hats.

Out of that colourful history, before his current adventure, were some of his happiest memories when he opened The Wine Bar in Maroochydore in 2004 with his wife Melissa.

“My wife and I threw our heart and soul into that place and we gave it everything we had – it was a great time pre-global financial crisis,” remembers Tony. “There were a bunch of great restaurants on Duporth Avenue and business was booming and property development was going nuts.

“We won a bunch of awards and we won Restaurant of the Year for the Sunshine Coast three or four years running.”

It was no surprise that a number of years on, after the Stokehouse

and another stint with Peter at The Beach House in Noosa, Tony found himself chatting to his best friend dreaming of a future burger joint to call their own. Now these two men are known for “making their decisions and weighing up the costs and jumping in headfirst”. Needless to say, they are now thriving with three small businesses all in the heart of Maroochydore.

Listening to Tony’s success, it is easy to see where he got his drive and need to succeed from when he offers the best advice he ever received, from his father.

“My father always said to me, ‘There are two types of people – people who deserve and people who desire’,” explains Tony. “People who think they deserve success will never ever have it and people who desire success will get out of bed earlier and go to bed later and make it happen and I think that is what sums it up.”

Tony believes that if you are entrepreneurial then risk is every day “just have a crack, measure the risk, weigh it up and try and get yourself really close advisors”.

A desire to boost their business isn’t all they are working on as they relish in the current success of Ocean Street. Their mission is for the area to be a thriving hub for the community and there is plenty to go around.

“We want to recruit a lot of people, we want to create a lot of opportunity for people, we want to breed future leaders, we want to see the culinary scene on the Sunshine Coast grow,” says Tony.

Cheers to that!

56 | ABOUTBUSINESS

PIPPA COLMAN SOLICITOR Pippa Colman & Associates Solicitors

WHERE THERE IS A WILL, there is a way I have a ‘thing’ about Wills … I want every adult to have one. I ask every new client when they come to the office, whether they have a current Will which reflects their current wishes. In the past year, only two clients have answered “yes” to this question.

F

or some reason, people put off making a Will. There is no truth to the rumour that you die suddenly if you make a Will. If you don’t make a Will, then government legislation determines what will happen to your estate, i.e. the property you leave behind after you die.

If you don’t have a Will, you are not alone. Many wealthy/well known people have died without Wills, leaving behind a big mess for their loved ones and litigation for their lawyers: ■ Pablo Picasso, the famous artist, who died in 1973. It took six years to settle his estate at a reported cost of US$30m and what was left was eventually divided up among six heirs.

■ Heath Ledger, the actor, died in 2008 leaving a Will which left everything to his parents. The Will was made before the birth of his daughter, Matilda who therefore received nothing. Fortunately, Ledger’s parents said they would look after Matilda.

■ Jimmy Hendrix died without a Will in 1970. For more than 30 years after his death, during which time his estate continued to generate money from royalties, there were fights over his estate.

■ The author Stieg Larsson who wrote The Girl With The Dragon Tattoo died without a Will. His partner of 32 years received nothing. Swedish Law said his estate

If you don’t make a Will, then government legislation determines what will happen to your estate, i.e. the property you leave behind after you die. should be divided between his father and his brother. His family gave his partner the couple’s apartment where she lived at the time of his death.

■ Closer to home, in 1990, Australian multi-millionaire, Robert Holmes a Court, who was then one of the country’s richest men, died without a legal Will. He had a Will prepared. He spent months carrying it around in his briefcase and just did not get around to signing it. Luckily for his wife, his children did not claim their substantial entitlements under the intestacy rules and it was left intact for his wife.

If you want to have a say in who gets what after you die (rather than leaving it to the government/lawyers to determine who gets what), then don’t wait … ring your solicitor and make an appointment today to have your Will prepared (and signed).

57 | ABOUTBUSINESS

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BUSINESS PROFILE

FIONA ROBERTS MOTIVATION

“Accountability is the glue that ties commitment to results.” ~ Bob Proctor

ALL ABOUT awesome Goal-setting can be an exciting process, it inspires enthusiasm and grand plans for the future, but once the goals have been set, how do you go about sticking to them? Here are a few tips and tricks to help you see your goals through to the end.

E

ver set a goal, gotten yourself super excited about it and then lost all motivation to follow through? A New Year’s resolution that by Easter has gone by the wayside? This months’ column is for those of us who might be seeking a few extra tips on how to make that spark of enthusiasm stick.

Know your goal: What is it that you want to achieve? Can you see yourself having succeeded? What does that look like? Is it a SMART goal? (Specific, Measureable, Achievable, Realistic and Timely.)

Understand your “why”: Being clear on what it means to have achieved your goal is key. Who are you doing this for? Why are you passionate about this?

Break it down: How does one eat an elephant? One bite at a time.

Know the steps you need to take to achieve your overall goal. Make them as simple as possible.

Track your progress: Tick off each step achieved as you progress.

Download an app, keep a spreadsheet or have a chart on your fridge.

Work out how you can best ‘see’ your progress.

Reward yourself: Give yourself a pat on the back throughout the process. Make it something nice. If you are trying to lose weight, a donut isn’t an ideal reward, but a massage might be nice!

Make it fun: Listen to good music. Go to an uplifting event.

Surrounding yourself with positive people is an awesome way to boost your chances of kicking that goal.

Hold yourself accountable: Tell your family and friends what you are

doing and ‘own’ the goal. These people will become your cheer squad, checking in with you along your journey and celebrating your progress with you.

Move your body: It’s widely recognised that even light exercise affects our moods positively, making it even easier to feel great about ourselves, which increases your chances of success.

Forgive yourself: Know that even the most committed person will stumble, and be OK with that. Understand why you fell off the wagon, and make plans to avoid that situation occurring again.

Take Action: None of the above tips will work if you don’t take action.

Please don’t over think things – get into it and make it happen!

It’s like the old adage “if you change nothing, nothing changes”. It’s really up to you. Some of the above tips will work really well – but then some may not fit your style at all. Only you can decide what changes need to be made in your daily life, to bring you closer to your dreams. And only you can make those changes. But there’s no reason you need to do these things alone, so do join in the conversation at www.allaboutawesome.com.au. I’d love to hear about your goals, challenges and successes.

Fiona has many hats. She and her husband Scott own IBN Direct: Alternative Funding Solutions, and she is also a small business mentor, blogger, celebrant, wife and mother. Check out Fiona’s website www.allaboutawesome.com.au and the IBN website www.ibndirect.com

58 | ABOUTBUSINESS

T

l

Tips for maintaining healthy computer systems

With Ean hungErford

SPECIAL OFFER

SafEDaTa SoluTionS offEr a frEE, no oBliGaTion comPuTEr SySTEm aPPraiSal anD rEPorT. To take advantage of this offer please contact us on 0419 703 114 or email info@safedata.com.au www.safedata.com.au

The majority of personal computers around the world operate using Microsoft Windows versions of software. The development and advancements of these “operating systems” over the years has seen greater functionality and speed of use for the end user. To ensure that the system remains running smoothly, regular maintenance needs to be performed, just as your car needs a regular service.

O

ne of the main uses of the modern day personal computer, whether it is at work or home, is for Internet access and email. All of the Internet browsers (Internet Explorer, Google Chrome, Mozilla Firefox, etc) use a method of storing information in files and folders on the computer, tracking sites the user has visited. This is generally used to speed the time taken to visit the website the next time the user returns. Over time, the number and size of these files can begin to slow the operation of the system.

The Internet browsers have inbuilt utilities to clean up these files and help keep maintain the system. Email software also requires regular attention to clean up old emails, delete unwanted items, reduce the size of the email data file, etc. The utilities necessary to perform these tasks are either in the software options or are part of the operating system software.

Windows operating systems also store temporary information in files and folders, similar to the Internet browsers. This can be information specific to the user, currently logged in to the computer or information the computer needs to function correctly. These files accumulate on the system and will eventually start to slow down the computer. Microsoft has always provided tools to help clean up these files,

which need to be run on a regular basis to ensure the computer speed is not adversely affected. The Disk Cleaner tool will search the system to locate these temporary files and then allow the user to delete them.

Another system tool provided with Windows operating systems is the Disk Defragmenter. Over time, files stored on the computer (especially larger files) can be fragmented to fit into specific size space on the hard disk. The operating system must then read these files from different parts of the disk, which can affect the speed. The Disk Defragmenter rearranges the files to keep them in the same or adjacent positions on the drive, to increase the speed of reading the file into memory. Care needs to be taken with this utility, as problems can occur if the computer shuts down unexpectedly during the running of the defrag procedure.

One of the most critical tools for computer maintenance is a good antimalware (antivirus, spyware, identity protection, etc) software program.

All of the well-known products offer real time protection. This means that as files are opened on the computer, they are scanned by the software for known threats. The anti-malware software MUST be kept up to date to ensure the latest threats are detected. A regular full scan of the entire computer should also be run on a regular basis.

A well planned maintenance program (particularly for SME’s) will include: 3

Clean up and delete Internet browser history and files

3

Clean up of emails

3

Regular disk clean ups

3

Regular disk defragmentation

3

A full anti-malware scan on a regular basis

To discuss any of the issues raised in this feature, contact Ean Hungerford at SafeData Solutions.

P 0419 703 114 E info@safedata.com.au W www.safedata.com.au

BUSINESS PROMOTION

o inf

ia or

BRIEFCASE

WORDS ANNA RAWLINGS

Angela McIntosh

Dawn Osbourne

Spoilt Skin Location: Marcoola

Seeing Beauty Location: Moffat Beach

S

ince she was young, Angela McIntosh has had a soft spot for the beauty industry. She has always nurtured a love for skincare and cosmetics, so it stands to reason as current owner/manager of Spoilt Skin in Marcoola, that she knows what’s in vogue.

Delivering professional beauty services encompassing massages, nails, shellac polishes, waxing, facials and spray tanning is all in a day’s work for Angela. She has owned Spoilt Skin for seven years, relocating to seaside Marcoola 18 months ago, and specialises in skin care backed by the Dermalogica brand.

“I have worked for a lot of people and you eventually get to the space where you want to run it your own way,” says Angela of her decision to step out into her own business after working for other salons, including a stint in cosmetic capital Sydney.

“When you have worked in a lot of salons you know what you want, and the beauty industry is something I love.”

“We care about what we do and we like to do it to our best ability.”

Angela ensures both her and her team, daughter Alice-Rose and one other qualified beauty therapist, are up-to-date with the ever-changing face of the beauty trade, regularly brushing up on their skills with the extensive monthly training provided by the Dermalogica ID Institute.

“We need to know continually what is going on, what’s new and what’s reformulating,” says Angela.

“We care about what we do and we like to do it to our best ability.”

And the brows have it at Spoilt Skin – Angela shares they are well known for their eyebrow sculpting work. They have the rosy touch for client care, too.

“When clients come in we keep them, we remember you and even though we are small we definitely have the standards of a highend salon,” she says.

“We are expanding a little bit, but still keeping it really local, it is purely appointments and private consultations.”

And she shares the future of the local beauty scene.

“Nails are coming back in a huge way, with short shapes, shellac and designs. And living where we do, everyone is starting to realise the importance of skin repair from sun damage.”

D

awn Osbourne wouldn’t be out of place on Australia’s entrepreneur reality television show Shark Tank, and in fact, a product she developed nearly featured on the US television show equivalent.

From buying and selling multiple beauty salons to developing international products, the Caloundra mother-of-four is a powerhouse of business and startup success.

Originally from Wales, in 2004 Dawn bought a Caloundra beauty salon from a friend, tripling the original client base and expanding the salon to occupy more space and offer additional services.

“I had worked in health and fitness, massage and personal training – I hadn’t done any beauty. But, I figured I knew how to gather people and promote businesses, I’m a bit of a risk taker,” says Dawn, who has a background in personal training and aerobics.

“I would love my future to help young entrepreneurial women to thrive.”

Following that first acquisition, Dawn’s business experience evolved over the years through the arrival of her and husband Shaun’s four girls, Summer, twins Ella and Gracie, and Jada.

Her portfolio includes researching, designing and developing a slimming body wrap home kit, which she juggled while raising the girls.

“It grew and grew and then it got too big for me. I had the business and children and had to make a choice ... I had four kids under four and had to focus on them,” she says.

After selling her body slimming wrap product which had reached international levels, in 2007 Dawn created a ‘slimming coffee’ blend, which eventually exported internationally.

The exponential success of the coffee saw Dawn in talks to feature on the US version of Shark Tank, however sadly, the presenter/ executive producer passed away and deals that hadn’t been finalised were cut.

Following this, Dawn took a brief breather from business, before buying, evolving and selling another two beauty salons in Caloundra and Moffat Beach.

Most recently, she’s now focused on her teen skin care range through Seeing Beauty, as well as mentoring teenage girls through her workshops, educating them on health and beauty routines.

60 | ABOUTBUSINESS

REAL ESTATE BOSTON WEST END BRAND NEW TWO BEDROOM APARTMENTS. INVEST OR LIVE. FOR YOUR FREE INFORMATION PACK CALL 07 5451 1080 WWW.THINKINVESTMENTREALTY.COM.AU

e d i s In 62

MUM’S THE WORD

Grant Smith introduces us to his mum

june 2015

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PROPERTY MAINTENANCE

Why it is so important for investors

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EYE ON THE BALL

Dan Sowden shares his career highlights

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REAL ESTATE

GRANT AND CARMEN SMITH

mum’s the word WORDS INGRID NELSON PHOTOS REBECCA SMITH

Local multi-award-winning real estate guru Grant Smith candidly shares the importance of a mother’s unconditional love, trust and intuition no matter how old or successful we become in life, as Ingrid Nelson discovers.

D

riving along Buderim Mooloolaba Road on my way to interview Grant Smith and his mother Carmen I am reminded again just how successful the dynamic duo is in the local real estate game. I pass at least five trademark yellow and black Century 21 Buderim “For Sale” signs along the hill, it’s testament to their dominance and strong hold of the Buderim and Mooloolaba market and beyond.

But their tremendous success has not happened overnight. In fact, it has taken many years of sheer hard work and determination to achieve such success … and most importantly they have built the business together from the ground up.

“Mum has been with me since day one,” says Grant. “I had worked in the business for three years before buying it in November 2007 but Mum started with me the day I bought it,” he says.

“There were some hard yards, sleepless nights, stresses in business – it’s not always easy.”

“We built the business based on old fashioned trust and good values,” adds his mum Carmen. “If you can’t trust your mum, who can you trust!?”

Starting his apprenticeship in real estate at just 14 years of age, Grant has always been highly motivated and determined to succeed in whatever he put his mind to.

“I knew even when he was still at school that he would be successful in whatever field he chose,” says Carmen proudly. “He was always a gogetter, nothing ever stood in his way.”

You only have to visit Grant’s website to get a taste of the incredible number of awards he has won throughout his celebrated career and he is still just 28-years-old!

In fact, Grant holds a place in the top one per cent of 300,000 Century 21 network sales people internationally and was just shy of 21 when he signed the contract to buy his agency. He also manages a substantial personal investment portfolio.

So what drives this young entrepreneur?

“It’s the people I meet, the clients that become friends, the lifestyle, I just love it,” says Grant. “The day it stops being fun is the day I won’t do it any more, but I don’t see that happening any time soon.

“Also having something to look forward to has always motivated me,

“If you can’t trust your mum, who can you trust!?”

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REAL ESTATE

“We have a CONSCIENCE and we don’t want to do wrong by anybody. I think TRUST is what a SUCCESSFUL business is built on.”

whether that’s a new car or an overseas trip, there has to be something to work towards.”

The old adage – opposites attract certainly rings true when it comes to the great relationship Grant has with his mum.

“We are completely opposite, so that works well,” says Carmen.

“Grant is the face of the business, whereas I am a behind-the-scenes person – I really don’t like being in the public eye.”

“I’m the spender you are the saver, I’m the risk-taker you are the conservative,” Grant quips at his mum.

“We both put our opinions forward and meet somewhere in the middle, it just works,” says Carmen.

So what is the recipe to their success I ask?

“I think it comes down to the fact that we are nice people, warm people. We have a conscience and we don’t want to do wrong by anybody. I think trust is what a successful business is built on,” says Carmen.

“Being able to sleep at night and being honest is important to us,” says Grant. Despite Grant’s resounding success in the real estate industry, he is quick to point out that he still consults his mum when it comes to the big decisions. june 2015

“I don’t make any big business decision or purchase without consulting Mum first,” says Grant. “It’s about rationale. I am such an impulse decision maker so she is a great sounding board and she has a vested interest so she is going to make the right decision.”

“I reign him in every now and again but at the end of the day I know him well enough to know he will always do what feels right anyway, I would never tell him what to do,” laughs Carmen.

The close bond shared by this mother and son is obvious as they exchange banter and have a laugh about Carmen’s extra duties outside the office.

“We don’t live together, but I still give my washing and ironing to Mum. I had a friend stay with me recently she said she couldn’t find my laundry and I had to tell her there was none, that was the room with the big wine fridge in it,” says Grant.

Carmen rolls her eyes in jest, “well he has never owned a washing machine so I guess he’s not going to buy one now,” she says.

All jokes aside however, this is one man who loves and appreciates his mum, not only as an invaluable part of his business but as a trusted adviser and most of all friend.

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WORDS BY

JASON JAEGER General Manager HENZELLS AGENCY

JJAEGER@HENZELLS.COM.AU

WHY PROPERTY MAINTENANCE IS SO

important for investors A key element in managing an investment property is understanding the importance of carrying out required and preventative maintenance.

K

eeping your property well maintained in accordance with relevant legislation protects not only your own interests but those of the tenant.

Compliancy, however, is not the only motivation for continued maintenance.

Ensuring your property is properly cared for is essential for preserving its value for re-sale and re-let. Remember, you will attract the type of tenant that the presentation of the property indicates. Consistent maintenance is sure to repay itself in the form of high quality tenants and preserved property values.

So what does consistent and proper maintenance entail?

Examples include having the property bond cleaned prior to the first tenant moving in, having pest control carried out annually, having a building inspection carried out every two years, planning to re-paint internally every five to six years, replacing carpet every five to six years and re-barking gardens every six months.

Timeliness is one of the most critical factors when it comes

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to maintenance. This involves the property manager advising the landlord as soon as possible of any issues and gaining the authority to proceed with the required work as soon as possible.

The longer the problem goes untreated, the more likely it is to get worse and cost more in the long run.

Having a preventative maintenance plan in place with your agent is a great way to keep track of items that require future attention and gives you the opportunity to put in place a finance plan to fund the maintenance projects.

Preventative maintenance requirements are generally identified during routine inspections, so it is important to carefully read all reports sent by the property manager and ask questions if you need to.

An investment property is a valuable asset and should be managed accordingly, including routine required and preventative maintenance. The better you look after your investment now, the better it will look after you in the future.

The better you look after your investment now, the better it will look after you in the future.

profilemag.com.au

First Time Finance for Property Investors Knowing who you need to turn to for advice when financing your first investment can be tricky. Here’s a guide to some of the most important people you’ll need to know!

U

nderstanding finance is the first hurdle. Your loan may need to pay for more than the purchase price of the property. There are additional costs involved for solicitors, accountants, inspections – the list does go on!

So the most important part of investing, before you start looking at a property is knowing the purchase costs and confirming exactly how much you are able to borrow. This is where a Mortgage Broker or your preferred Financier comes in.

Mortgage Broker Mortgage Brokers deal with a variety of different lenders nation wide and are able to assist by offering finance options apart from those that your preferred bank possibly can. It is crucial to secure the most appropriate loan type for your current financial and personal circumstance and a mortgage broker or financier will be able to guide you as to which loan type is most suitable. They will be able to pre-qualify you for a loan, meaning you will know exactly how much you are able to borrow. All lenders are different in their loan qualifying criteria, treating credit cards, living expenses, employment, overtime payments, work bonuses etc, in different ways.

Once qualified, this will give you a better understanding of the types of property you should be researching and where you currently sit in the market in terms of borrowing capacity.

Mortgage Brokers are able to assist you with completing a loan application for the benefit of gaining formal pre-approved finance (in writing), which then allows you to act quickly when you find the right property to purchase. It also means that you can be confident knowing your finance position when negotiating the purchase price. Contracts can still be subject to finance, which could be for a period of as little as seven days. This time is then used to complete the pest and building inspection (carried out by the purchaser) and the property valuation as is generally required by the lender. Property settlements can then occur very quickly if desired and agreed between all parties.

Pre-approved finance may assist in negotiating a lower purchase price, because of the short timeframes mentioned for settlement.

Accountant It is important to gain advice from a qualified accountant as to the benefits of owning an investment property. Engaging an accountant will be paramount to ensuring you reap the maximum financial benefits possible as well as having someone to assist with the paperwork when it comes to tax time. Negative gearing has been around for a long time, and many property investors, through sound advice and judgement, have benefited greatly from this avenue of saving tax!

Tracey Rossow Investment Manager

49 Bulcock St, Caloundra 0448 616 055 trossow@henzells.com.au

Finding your Investment and Engaging an Agent After you have all the ground work done with the accountant and the mortgage broker you will want to find a real estate agent to work with - one who will take the time to fully understand your wants and needs and who will assist you with finding an investment that suits you.

Once you have signed the contract for the sale you will need to engage a managing agent to manage the tenancy and property on your behalf. Make sure you read through the services they provide and their commitments to you, along with the terms and conditions of the Management Agreement to gain a better understanding of your rights and responsibilities before you sign.

Quantity Surveyors They can assist you with necessary information (for your accountant and tax return) after you buy your property. A depreciation schedule, generally a once-only required document/expense unless you undertake substantial improvements to your property, will be completed following an inspection of your property. Your accountant or managing agent may have contacts for companies they have worked with previously and recommend, so ask them before you ask around. n

Did you know that Henzells Agency offers an in-house mortgage broking service? For a no obligation, confidential discussion about your finance requirements, contact Roger Ruhle (MFAA Credit Adviser) on 07 5438 1777 or 0419 281 254 or roger. ruhle@henzellsfinance.com.au.

REAL ESTATE

WORDS BY

DAN PERRYMAN

Property Consultant QLD INVESTMENT BUILDING CORPORATION DAN@QIBC.COM.AU

“It must be said that Google, the local newspaper and your neighbour are NOT accurate sources of RESEARCH.”

THE PROPERTY WINDOW

W

hether at one of our many events or the weekend BBQ I’m often asked what makes a good investment and where is the best area to buy.

They are great questions for a property buyer to ask; sometimes they are merely intended as conversation starters, however, other times they are genuine enquiry. Regardless of the intention of the question be prepared for more than a two-line answer or the address of the golden goose when asking me. After buying my first property at just 21, then going on to buying several more, and the experience of guiding people with their own property decisions over the last 13 years I have quite a bit to say on this subject. Firstly, let me say almost all property is going to work for you at some point in time and this is where a property specialist can make a huge difference to your property investing outcomes now and well into the future. Selecting the right property, in the right location at the right time will set you on a course for success from day one.

Selecting the right property, in the right location at the right time will set you on a course for success from day one.

So what is the right property?

Only invest in new…Unless you like painting, working hard on the weekends and spending all your spare time in the DIY aisles as well as having a good sum of cash behind you, forget renovating. There is

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also the trap I have seen so many renovators fall into, as a homeowner it doesn’t matter so much if you spend way more time and money than anticipated, as an investor this could spell disaster. I have been a renovator a number of times, sounds romantic in the first few weeks however the feeling soon wanes and good investment decisions should never be based on romance. I often say if I never have to pick up another paintbrush I’ll be a happy man!

The first property I had built was by far the least taxing on my time and energy, I knew what I had from the day it was completed, there was no maintenance, it had a great appeal to the target market and provided some great tax advantages.

The right property is also about the type of property for the specific market. As an example, apartments in the right location across Brisbane can work extremely well, however, you wouldn’t want an apartment in regional Queensland as the population density and availability of land provides little demand for these.

The right property is also about what the property offers the market, through years of experience we have developed specific parameters and a list of inclusions to ensure maximum appeal to tenants.

profilemag.com.au

y n l es f o us l o ho ta n To Tow 20 The established Brisbane suburb of Bracken Ridge is home to a large number of families due to a healthy balance of lifestyle, education and employment options. Just 20 kilometres from the Brisbane CBD and close to the Moreton Bay area, Bracken Ridge offers a lifestyle many pursue. There are a range of educational facilities and early childhood centres and Bracken Ridge is well known for its proximity to the large employment nodes of the Brisbane Airport and the ‘Trade Coast’ precinct with future combined employment projected to exceed 150,000 people.

For your Free inFormation pack

CALL 07 5451 1080

www.thinkinvestmentrealty.com.au

Welcome to ‘Norris Gardens’ an exclusive assembly of just 20 townhouses extremely well located within the ever popular northern suburb Bracken Ridge. Adjacent to a child care centre and within walking distance to shopping, employment and parks, Norris Gardens will be a popular home to a range of people and small families. Norris Gardens will provide the privacy and independence of a home within the security and spirit of a small community. All homes will be finished with high quality fixtures and fittings, full air-conditioning and come 100% ready for occupancy with no more to spend. Open space and adequate car parking ensure there is room for everyone within the well designed and exclusive community of Norris Gardens.

Close to Brisbane City...

and Moreton Bay

For your Free inFormation pack CALL 07 5451 1080 www.thinkinvestmentrealty.com.au

Hotspotting Report: Bracken Ridge

BY TERRY RYDER

Bracken Ridge is a standout suburb in a cluster of well-credentialed middle market suburbs in the Brisbane Northside precinct.

There has been an upturn in sales activity in this precinct and this is now translating into price growth.

Bracken Ridge benefits from good facilities and amenities, and in particular, strong transport links. It has a number of positive indicators at present, including time on market, discounting, vacancies and yields – all better than Brisbane City averages.

Bracken Ridge is 20km north of the CBD. Its immediate neighbours include Carseldine, Taigum, Aspley and Zillmere.

This precinct has commuter train links south to the Brisbane CBD and north to the Sunshine Coast and beyond. There is a station at Bald Hills, which immediately abuts Bracken Ridge.

Bracken Ridge has easy access to the two main road networks of northern Brisbane, the Gateway Motorway and the Gympie Arterial Road. In this regard, it’s arguably the best-located suburb in Greater Brisbane.

Norris Gardens ticks all the boxes 3 Proximity and connectivity to the CBD 3 Central to employment and education 3 Exclusive group of just 20 townhouses 3 High quality fixtures and fittings 3 Location to services and shopping 3 Low vacancy and high rental yield 3 Think Investment Realty Research Approved

Schools in the immediate area include Bracken Ridge Primary, Norris Road Primary, St Josephs Catholic School, St John Fisher College, Aspley High, Sandgate High and St Paul’s Anglican School. St Josephs Nudgee College is also nearby. The Brisbane North Institute of TAFE has a campus at Bracken Ridge.

Major retail facilities include Centro Taigum Shopping Centre, Homemaker City Aspley, the Aspley Hypermarket and Bunnings at Carseldine.

There are numerous park and leisure facilities in and around Bracken Ridge, including Stanley Day Park, Barrett Street Reserve, McPherson Park, Fitzgibbon District Park and the Bill Brown Sports Field. Brisbane’s biggest venue for concerts and indoor sporting events, the Brisbane Entertainment Centre, is in neighbouring Boondall.

In terms of house sales, Bracken Ridge is the most popular of a cluster of suburbs in Brisbane Northside, which also includes Carseldine, Fitzgibbon, Taigum, Zillmere, Aspley and Bald Hills.

There were 320 house sales in Bracken Ridge in the past 12 months, at a median price of $416,000.

The median rental yield, at 5.3% for houses, is also the highest in the area.

There is a small number of apartments in Bracken Ridge. In the past 12 months, there were 16 sales at a median price of $324,000. Typical rental yields are 5.8%.

Various market indicators suggest a strong market. Time on market is 51 days for houses and 58 days for apartments – in both cases, better than Brisbane LGA averages.

The average vendor discount is 5.3% for houses and 5.2% for apartments, also better than Brisbane LGA averages.

The vacancy rate is currently around 1.5% for houses and 0.9% for apartments, according to dsrdata.com.au.

For your Free inFormation pack CALL 07 5451 1080 www.thinkinvestmentrealty.com.au

y n l es f o us l o ho ta n To Tow 20

Shopping Bracken Ridge is quickly becoming a shopping lover’s heaven, with 2 huge shopping centres only minutes away there is never a shortage of entertainment and fun in Bracken Ridge. Home Focus in a one-stop shopping centre for your home. All conveniently located, you’ll find everything from furniture and white goods to home decor and manchester.

Then travel over to Bracken Ridge Plaza where you will find everything food and movies, to heath and banking.

Education With four education institutes located within a 2km radius, Norris Gardens is a great location for families and likeminded people. With multiple levels of education at your door step you will never have to travel far for education.

Institutes include; Brisbane North Institute of Tafe, Bracken

For your Free inFormation pack

CALL 07 5451 1080

www.thinkinvestmentrealty.com.au

Ridge State School, Norris Road State School and St. Joseph’s Christian College. Brisbane North Institute of Tafe at Bracken Ridge is one of the largest in Brisbane with world-class education and training for over 40,000 local and international students each year. Practical, hands-on classes combined with state-of-the-art facilities and purpose-built learning areas make Brisbane North Institute of Tafe a standout among training providers.

Lifestyle The Bracken Ridge lifestyle is incomparable to its surrounding cities and towns. Bracken Ridge provides its residents with a unique way of life suitable to any population. While maintaining a quiet residential feeling it still contains the flavour and entertainment of city life. With major shopping centres, schools, sports and health all contributing to Bracken Ridge’s diverse culture.

REAL ESTATE

EYE ON THE BALL

PHOTO CHESTERTON SMITH PHOTOGRAPHY

DAN SOWDEN

Ray White Maroochydore was established in 1994 and since real estate director and auctioneer Dan Sowden has been at the helm of the agency he has built a team of over 45 local property professionals specialising in the areas of residential sales, property management, business sales and finance. profile: When and how did you enter the real estate industry? dan: I joined the industry on 27 January, 2004. I had just returned from a season playing Rugby Union for a London-based club. It was during my time in the UK where I developed a passion for sales, firstly working in a number of health clubs before working in real estate for a firm based in Chelsea called Hamptons International, selling new projects in central London. profile: What sparked your interest to pursue it as a career? dan: I openly admit I wasn’t clever enough to be a physio (first choice at uni), so I wanted something where I could run my own business and was performance based. I also saw many friends in the UK made redundant, so I was conscious of an industry where redundancies were unlikely. profile: What have been your career highlights? dan: Highlights are really where you work hard towards something, take some big risks and it pays off. Buying into Ray White Maroochydore was the biggest success in 2008, it was a long work in progress and was at a huge financial risk, I put in everything. Then we had to work out of the GFC. profile: Who/what inspires you in your career? dan: The people who inspire me the most are those that I work with. I’m very lucky to work with some great, intelligent people and being able to inspire, create opportunities and share in their success, inspires me to go further. june 2015

“Highlights are really where you WORK HARD towards something, take some big risks and it pays off.” profile: Can you tell us what the atmosphere is like, running/ calling an auction? dan: The best way to describe auction day from my perspective is like lining up to play a game of rugby. There is a lot of hype from the week before, conversations and meetings that were had, now it’s game day. You have buyers who want to buy well and sellers that want a great result, then you’re in the middle making it happen. The feeling is contagious. profile: What advice do you have for people wanting to enter the real estate industry? dan: It’s an incredible industry that can offer so much opportunity for those wanting it. It can be the hardest working, highest paid industry or the lowest paid laziest industry. It is about people and the relationships and trust we build; success is only ever achieved in the long term. profile: What are your views on the current real estate market on the Coast? dan: We are excited for what the next 12 to 18 months will bring for the Sunshine Coast. The local government has played a significant role in driving confidence in our region through delivering on major infrastructure developments including the Maroochydore CBD and the Birtinya Medical Precinct. This combined with some good market timing means that home owners on the Coast should realise equity in their real estate again. profile: Where do you foresee the market heading locally, in terms of hot spots, etc? dan: In periods of a market upswing, you need to buy in good longterm locations. These are the same areas where homeowners don’t want to leave, some areas include Alexandra Headland, Maroochydore Beachside Buddina-Kawana on Oceanside and the top of Buderim.

These areas in my opinion will realise significant capital gains. profilemagazine

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REAL ESTATE

MOST BORROWERS AHEAD WITH REPAYMENTS Low interest rates have helped borrowers to make extra repayments on their home loans, putting them in front by $212 billion – an extra $26 billion compared to two years ago. Those currently with a "mortgage buffer" represent 16 per cent, up from 14 per cent in 2013 and 11 per cent prior to the Global Financial Crisis, according to the Reserve Bank. The proportion of customers ahead of schedule has risen from 59 per cent in 2012 to 73 per cent in late 2014. Making larger than necessary repayments reduces the term of a loan, saves interest and reduces stress when interest rates do eventually increase.

REAL FACTS

Making larger than necessary repayments reduces the term of a loan, SAVES INTEREST and REDUCES STRESS when interest rates do eventually increase.

Whether you’re looking to enter the real estate market or are already a seasoned home-buyer, it pays to know the trends and predictions within this often-fickle industry. Profile keeps you in the know for all things real estate.

STRONG RENTAL MARKET Regional Queensland’s rental sector is incrementally improving, while the southeast corner – the Sunshine Coast, Brisbane and Gold Coast – powers on with healthy-to-tight market ratings. New REIQ data, as at the end of March 2015, reveals good news for investors and for the broader property sector across the Sunshine Coast. REIQ CEO Antonia Mercorella says the two coasts – the Gold Coast and the Sunshine Coast – continue to power ahead with the lowest vacancy rates in the state. “The Gold Coast has recorded its lowest vacancy rate in seven years, with just 1.3 per cent of the market’s rental properties vacant,” she says. “This is a strong indicator that other sectors of the economy may be rebounding and we are buoyed by this news.” The Sunshine Coast recorded a slight increase in its vacancy rate, 1.9 per cent, up by 0.8 per cent, but it is still classified as a tight market.

HOCKEY BACKS NEGATIVE GEARING The Federal Government is seeking discussion on negative gearing through the tax white paper process. Federal Treasurer Joe Hockey says changes to the existing tax law would deter investment. He said flow-on consequences for renters need to be considered and the offset of real estate losses against primary income gives families financial security. He says rents would rise if negative gearing was abolished.

Shadow Treasurer Chris Bowen said changes to negative gearing would help raise revenue and increase housing affordability, but did not suggest abolishing negative gearing.

Information sourced from www.thinkinvestmentrealty.com.au, www.reiq.com and www.genworth.com.au 72

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• Broker applicants were also significantly more likely to hold their home loan with a lender other than the major banks (54 per cent compared to 30 per cent of lender applicants).

• Broker applicants tend to save for a deposit for a shorter period of time and save smaller deposits (as a proportion of a property price) compared to lender applicants.

• Money gifted or borrowed from parents (18 per cent), inheritance (17 per cent) and personal loans (17 per cent) were the most popular non-savings deposit sources for broker applicants to supplement their smaller deposits.

59%

73%

The proportion of customers AHEAD of schedule with their mortgage repayments has risen from 59 per cent in 2012 to 73 per cent in late 2014.

june 2015

MELBOURNE

• A larger proportion of broker applicants (39 per cent) used lenders mortgage insurance (LMI) to obtain their loan (compared to 17 per cent of lender applicants).

SYDNEY

• The analysis also revealed that one-in-three homeowners (33 per cent) who took out their home loan with a lender other than their main financial institution did so due to advice from their broker.

Money GIFTED or BORROWED from parents, INHERITANCE and PERSONAL LOANS were the most popular non-savings deposit sources for broker applicants to supplement their smaller deposits.

BRISBANE

New analysis from Genworth Australia highlights the important role mortgage brokers play in exposing customers to a diverse range of lenders and products. While only 11 per cent of prospective first homebuyers (those intending to buy their first property in the next 12 months) intend to apply for their home loan via a broker, 65 per cent of recent first homebuyers applied for their home loan through a broker. Genworth’s Chief Commercial Officer, Bridget Sakr, says at some point in the financing process, the broker channel becomes appealing for many prospective buyers.

REAL ESTATE

BROKERS KEY TO CONSUMER CHOICE

AFFORDABILITY STRONG Brisbane homeowners spend less of their income on monthly mortgage repayments than their Sydney and Melbourne counterparts, says Moody's. A two-income Brisbane family attributes 23.4 per cent of their income to home loan repayments, down from 24.4 per cent a year ago.

It takes 35.1 per cent of a Sydney household's income to repay a loan, from 32.8 per cent a year ago, while in Melbourne the figure is 28.2 per cent, from 27.5 per cent in March 2014. Housing affordability in Brisbane has been helped by flat housing prices and a 1.5 per cent increase in weekly incomes, slightly higher than the national average of 1.3 per cent.

THE PERCENTAGE A TWO-INCOME FAMILY CONTRIBUTES OF THEIR INCOME TO HOME LOAN REPAYMENTS.

28.2%

23.4%

35.1% profilemagazine

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Maroochydore | Buderim | Mooloolaba Mountain Creek | Sippy Downs

STYLE

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FASHION

Nothing to wear?

Invest in these wardrobe staples

STYLE COUNSEL

Nicole Lynch talks about her creative outlet

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june 2015

BEAUTY

Turn to the sweet stuff to look and smell delicious

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PROFILE

W H AT T O W E A R W H E N YO U H AV E NOTHING TO WEAR WORDS TAMARA WRIGLEY

Tamara Wrigley

PRESENTER OF ISTYLETV

Welcome to “I’ve got nothing to wear,” is a common complaint heard from women as they stand in front of their wardrobe (which is often teeming with clothing) looking for something to wear. In this month’s issue, we bring you plenty of tips, tricks and ideas for reviving your wardrobe and what items you need (yes that’s right – need, not want) in your wardrobe to get you from season-to-season. Once you’ve taken care of the exterior, it’s important to take good care of your interior and in our Life section we have loads of great advice from local health experts. And don’t miss our Home section where we show you how to keep your home and garden looking fabulous.

For more fashion advice visit www.istyletv.com.au THE 2015 LOGIE AWARDS

MEGAN GALE

MELISSA DOYLE

JESSICA ROWE ALEX PERRY

Tamara at the Logies!

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W

hether you have a small one or a big one, our wardrobes seem to be the frustration of many women’s decisions when it comes to our clothes.

How often do we stand in front of wardrobes full of clothes, pulling our hair out and saying, ‘I have nothing to wear!’. I feel you smiling and nodding right about now. Well, let me give you some tips on how to reinvent your wardrobe without spending a cent.

Sometimes we tend to keep wearing the same key pieces as an outfit over and over again, and why not, it looks great but eventually you start to think … same outfit, different day. Changing one or two elements to your favorite look can give you a whole new style.

The five key elements that every wardrobe should have are:

1 2 3 4 5

Black tailored jacket A nice white collared shirt A great fitting LBD (little black dress) Denim jeans – a must in everyone’s wardrobe Good pair of black heels

So let’s take our LBD into consideration. The LBD has so many different looks. Wear it plain with your black heels to work, add a coloured belt for a corporate do, or put on a statement piece necklace, coloured belt and matching shoes for a great night out with the girls. Three different looks with the one outfit.

Take a moment to sit and analyse your wardrobe. Do you know what is actually in there? Is it time for a de-clutter? You may be surprised at what you find! For me, I de-clutter every three to six months. If I haven’t worn it for a long time it gets donated to someone who will. I know exactly what I have and I can see it when I walk into my wardrobe.

When looking at your clothes, don’t be afraid to step outside your comfort zone. Why not mix it up a little!

HERE ARE A FEW POINTERS: If you are wearing a patterned top with a plain pant don’t over do it with a statement necklace. Let the patterned top be your statement piece. Pair it with a drop earring or shoes that will bring out the colours in the top. If your pant is your statement piece, wear a plaincoloured top with a necklace, one that is subtle and doesn’t draw attention away from your pants. Again pair with a nice set of heels.

It’s all about picking a key element in your outfit and working around that.

Remember one thing, you must feel comfortable and confident when wearing your outfit. Wearing an outfit with confidence makes all the difference.

profilemag.com.au

two-way

FASHION

FORD REVERSIBLE HOBO BAG IN TOFFEE AND BLACK, RRP $129, SHOP NOW AT WWW.THEREDLETTERCLUB.COM

classic stripe

SILENT THEORY ‘SWEAT NIGHTS DRESS’ TSHIRT DRESS IN DARK NAVY AND WHITE, RRP $49.95, SHOP FROM WWW.EDGECLOTHING.COM.AU

wardrobe staples little white dress

Complement the traditional staples in your wardrobe with these key pieces, from the twist on a LBD with a statement white dress, to a trusty pair of black skinny jeans and easy-wearing fabrics accessorised with neutral bags and clutches.

WHITE SANTORINI DRESS, RRP $79, SHOP NOW FROM WWW.MISSHOLLY.COM.AU

stylin’ shades

winter luxe

CHARLI BIRD CASHMERE PONCHO, COMES IN A BEAUTIFUL GIFT BOX, RRP FROM $249.95. AVAILABLE ONLINE AT WWW.CHARLIBIRD.COM.AU

COPA CAT EYE SUNGLASSES BY VINT & YORK, NYC BASED EYEWEAR SHOP, RRP $129 WITH SHIPPING INCLUDED, SHOP FROM WWW.VINTANDYORK.COM

luxe leather

THE SHETLAND BLOUSE, RRP $189 AND 10 MILE ROAD LEATHER AND TWILL PANT, RRP $465. BOTH AVAILABLE FROM UNSEEN BOUTIQUE, MOOLOOLABA. PHONE 5478 0885

zipped up

BELLE CREATIONS’ EEL SKIN WALLET, CURRENTLY AVAILABLE IN BLACK, TURQUOISE, RED, ORANGE, TEAL, SAND, YELLOW, CYCLAMEN AND PURPLE, RRP $149, SHOP FROM WWW.BELLECREATIONS.COM.AU

closet classic

ELM KNITWEAR ‘ON THE SPOT CARDI’, RRP $129.99, SHOP FROM WWW.YELTUOR.COM.AU

june 2015

the must-have

SILENT THEORY ‘BELLA JEAN’ BLACK, SKINNY, HIGH-WAIST JEANS, RRP $99.95 AVAILABLE AT WWW.EDGECLOTHING.COM.AU

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H

NICOLE LYNC

PHOTOS MADELINE-KATE PHOTOGRAPHY

They say people wear their heart on their sleeve, for Nicole Lynch, it’s more like stretching her beaming white smile across her whole body.

F

or Nicole, designing and creating clothing is her creative outlet, it’s where she lets her passion for colour and all things bright and cheery explode. From the humble beginnings in 2000, her clothing brand Marmilade evolved out of her home studio on the Sunshine Coast, to reflect her love of colour, fashion, surfing, and fun combined with her relaxed lifestyle. All items are individually handmade locally using beautiful stretch laces, exquisite embroidery, gorgeous trims, and other bits and pieces Nicole has collected over the years on trips overseas. profile: Who was your earliest influence when it comes to fashion? nicole: I have always loved Frida Kahlo, the beautiful embroidery, a strong talented creative woman, excess of gorgeous colourful flowers in the hair – some people say ‘less is more’ but I am all for ‘more is good’. profile: How would you describe your own fashion style? nicole: I am definitely very casual but funky. I live in denim shorts, teamed with one of my beautiful tops and bright earrings, I always feel most comfortable when colourful. profile: How long does it take you to get ready before going out? nicole: I am pretty low maintenance, I never wear make-up, but if I’m going out at night I will wear it, even then I’m ready in about 15 minutes. It’s funny if I travel with girlfriends and some love doing their hair and make-up, I’m the impatient one telling them they look great, and, “hurry up, let’s go”. profile: Where does your inspiration come from when designing? nicole: I am a very tactile and visual person, so it all comes together for me when I’m at my pinning bench and playing around with my trims and fabrics, I don’t draw or plan out what I’m going to do, I just have an idea in my head, and take it from there. I have just returned from Japan and had a quick fabric buying trip in China on the way home and bought some gorgeous trims and beautiful lace necklines, lots of unique fringing. When I’m choosing all these things, I’m already visualising what I’m going to do with them, it gets me inspired. profile: What colours are you loving working with at the moment? nicole: The brighter the better I say. Colour definitely makes me

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happy. I love making what I call the ‘hello look at me colours’ – orange, red, blue, green and pink together. But my favourite would have to be bright orange and lime green and I love a touch of fluoro.

I love it when someone comes in with the intention of buying something ‘safe’ in earthy tones, but leave buying something nice and colourful, those pieces make you feel happy when wearing them. profile: What is your favourite season to design for and why? nicole: Definitely summer. We are all living the dream here on the Sunshine Coast, I am surfing or walking at Noosa National Park several times a week. I think Marmilade reflects my lifestyle and many others, it’s bright, fun, colourful and original. profile: What is the current fashion trend you’re loving? nicole: I know it might sound weird, being a designer, but I don’t really follow what’s going on, except for reading the odd magazine.

I just do my own thing, but I am happy that over the last few years colour has come back with a bang! profile: What do you always have in your handbag? nicole: Lucas pawpaw ointment, phone, book, chocolate – I always need something sweet on hand.

profilemag.com.au

With a wealth of experience under their belt, Reece and the team at R.A.H.D are leading the way in hair design on the Sunshine Coast. Specialising in cutting edge hair colour and styles that will transform your look, as well as offering unique services such as hair tattooing and massage.

june 2015

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BEAUTY

strawberry kisses

Sweet STUFF LURVE YOUR SKIN … NATURALLY ‘CRYSTAL PINK’ SUPERSHINE LIP GLOSS, RRP $30, AVAILABLE FROM WWW.LURVE-YOUR-SKIN-NATURALLY.MYSHOPIFY.COM

sweet skin TULA NATURALS ORGANIC ULTRA NOURISHING FACIAL SERUM WITH SEA BUCKTHORN BERRY AND CRANBERRY EXTRACTS, RRP $49, ORGANIC ANTI-AGEING NIGHT SERUM WITH BLACKCURRANT, CRANBERRY AND RASPBERRY EXTRACTS, RRP $49, ORGANIC EYE SERUM WITH KIWI AND ARGAN, RRP $45, ORGANIC ULTRA NOURISHING BODY OIL, RRP $39 AND ORGANIC ROSE SKIN TONER, RRP $19, SHOP FROM WWW.TULANATURALS.COM.AU

With flavours, ingredients and colours plucked from the most vibrant of fresh fruit and produce, these beauty products are good enough to eat!

get blushed!

JANE IREDALE QUAD BRONZER, RRP $90. AVAILABLE FROM SPOILT SKIN, MARCOOLA. PHONE 5450 7362

fruity finish AUSTRALIS, ‘BERRY IN A HURRY’ NAIL COLOUR, RRP $4.95, AUSTRALIS, ‘CITRUS’ NAIL COLOUR, RRP $4.95, AVAILABLE FROM WWW.AUSTRALISCOSMETICS.COM.AU

botanic beauty

peachy shades LURVE YOUR SKIN … NATURALLY ‘SOFT PINK’ BLUSH, RRP $40, BUY FROM WWW.LURVE-YOUR-SKIN-NATURALLY.MYSHOPIFY.COM

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THE JOJOBA COMPANY REDNESS REDUCING BALM WITH CUCUMBER, GREEN TEA, ALOE VERA, PEPPERMINT, POMEGRANATE AND CHAMOMILE, RRP $39.95, THE JOJOBA COMPANY HYDRATING DAY CREAM WITH MACADAMIA, SWEET ALMOND, SUNFLOWER AND BLACKCURRANT, RRP $32.95, THE JOJOBA COMPANY BLEMISH CONTROL SERUM WITH HONEY, GREEN TEA, LICORICE, LAVENDER, LILLY PILLY AND ALOE VERA, RRP $29.95, AVAILABLE FROM WWW.THEJOJOBACOMPANY.COM.AU, RANGE STOCKED IN BEACH PHARMACY, MOOLOOLABA AND HEALTH BEAT, NAMBOUR

profilemag.com.au

Meet the new team:

Jodie i BeC i Margot i Sonya i LiSa

Shop 4, 63 Karawatha St, Buderim

CaLL 5477 5888 style cut, colourance treatment & blow dry/iron finish

Colourance is a new generation demi colour for fresh & glossy hair.

only $49.9 5!

june 2015

profilemagazine

81

BEAUTY

BLENDING is the key to any make-up application. Use a camo brush and move the FOUNDATION in circles.

BEAUTY

How can I work coconut oil into my beauty regime?

How can I avoid the ‘oompa loompa’ look?

FLAWLESS MAKE-UP EXPLAINED When women first delve into the world of flawless skin, it can be a case of white lines on jaw bones, fluorescent pales or the dreaded orange glow.

WITH SHAYNA HUNTER

2 The right colour for you for everyday

• Use it as a make-up remover

use will disappear on your face when you apply a line and step back.

3 Check the colour you have chosen

“Our students are learning to be artists and alchemists,” says Lizy.

“To successfully match a client’s skin, they get a palette plate and put three colours on it which they use to run a sample line from each along the cheek and neckline and gently blend them in.

keep a few colours on hand – it’s good not to be pigeon holed.

profilemagazine

BECOME A NATURAL BEAUTY

1

Blending is the key to any make-up application. Use a camo brush and move the foundation in circles.

TAFE Queensland East Coast’s beauty teacher Lizy Scironni shares her expert advice on the art of foundation colour-matching to your true skin tone.

“They then take a step back and the one which disappears is the one to choose.”

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TOP FOUNDATION TIPS:

in natural light. Fluorescent department store lighting can be deceptive.

4 Change up your foundation and

5 Jawline emphasis is a no-no. Don’t

end your make-up there! It should go on ears and neckline for an even skin tone.

TAFE QUEENSLAND EAST COAST Phone: 1300 656 188 www.tafeeastcoast.edu.au

Coconut oil can be used for all types of beauty treatments with its antibacterial healing qualities and loads of vitamins!

• Use as a body butter • Use as cuticle oil • Use for hair treatment • Add some organic raw sugar for a beautiful body scrub, so yummy you could eat it!

MY LITTLE BEAUTY www.lurve-your-skin-naturally.myshopify.com

LIFE

e d i s In 84 86 88

june 2015

INSPIRE

Joel Bushby shares his story behind natural transformation

GOODLIFE

Learn about the health benefits of smoothies

HEALTH

Advice from our health experts

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THE NATURAL

INSPIRE

transformer WORDS ANNA RAWLINGS PHOTOS CONTRIBUTED

Noosa personal trainer Joel Bushby was already making a mark in the fitness industry when a photo montage of his body transformation caught the nation’s attention. Anna Rawlings chats with ‘The Natural Transformer’ about fitness, his fanbase and his message of positivity.

I

f a superhero is dedicated to a moral goal, then Joel Bushby’s approach to health and fitness might just change the health world.

Operating under his Superman-themed alias of ‘The Natural Transformer’, and with the impressive physique of the aforesaid hero, generous personality and incredible client transformations, Joel’s presence in the bodybuilding and fitness world is going from strength to strength.

JOEL BUSHBY

“My ultimate GOAL is happiness and FREEDOM so if I can keep going with life the way I am, then HAPPY days.”

after

before

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He advocates a holistic approach to fitness, promotes a drug-free, balanced training regime, has an enviable work/life balance, his own supplement range, mentors trainers worldwide, and has a reputation for helping others where needed.

From meeting bodybuilding icon and actor Arnold Schwarzenegger, to having his own fanbase line up for photos at the various fitness expos and events on the national bodybuilding calendar, it’s a long way from humble beginnings.

For Joel, his start in the fitness industry was as a personal trainer, after relocating to Noosa from Sydney five years ago. Growing up in the south-western suburb of Hurstville in Sydney, Joel had a short attention span and dyslexia, which led to him being expelled from school in his senior year. He then worked as a carpenter with the local council.

“I got into the gym later on, and one year I gave myself a New Year’s resolution to give up alcohol for 12 months and really get into training and it pretty much turned my world upside down,” says Joel.

Joel completed an eight-week personal trainer course and moved to Noosa, settling into a big gym in Noosaville.

During 2011 and 2012, Joel competed in the International Natural Bodybuilding Association (INBA), building and sculpting his body to fit the brief of rippling muscles, pumped quads and a lean aesthetic, taking out various placings in both bodybuilding and fitness categories, across novice, open, Queensland and universe titles, and is an Australian heavyweight bodybuilding champion.

“During my 2012 comp prep I got a nutritionist on board, and learnt so much about nutrition and I got absolutely shredded for Nationals,” says Joel.

“Then I went over to Whistler and to Mexico, and there was lots of food involved so I went from being absolutely shredded to very soft,” he reveals.

When he returned home, Joel hit the gym again, and equipped with his nutrition and training knowledge, took weekly photos in the same position for eight weeks, which went viral.

“Then I won the fitness division (in the INBA comp) and that got me a photoshoot with Dallas Olsen (one of Australia’s premiere fitness and health photographers) and on the first cover of Men’s Muscle and Health magazine,” he says.

His online following exploded, now reaching more than 200,000 followers on Facebook and 25,000 on Instagram, and Joel launched his trademark The Natural Transformer (TNT) body transformation plan – specialising in a 12week tailored online coaching program.

“I want to teach people out there who aren’t too aware about the gym and nutrition, about lifestyle, how to be more of a positive person, chase their dreams and change their life,” he says. profilemag.com.au

Age: 32

of my Training regime: I train the front the k bac the and k wee a e body twic other days. you How many times per week do gym the in k wee per s time r train? Fou Who do you look up to in the fitness industry? Greg Plitt … R.I.P Favourite supplement product? tein It has to be the WPI chocolate (pro e. rang powder) from my TNT

INSPIRE

“It’s like training your muscles by doing bicep curls – you have to train your mind.

“Everything that I’ve built has all happened from myself. I’m very proud of it all,” he beams.

Another shining moment was meeting the namesake of the Arnold Classic Australia event in Melbourne, Arnold Schwarzenegger.

“It’s probably the best thing that’s ever happened in my life. I was out walking the day after the expo and this lady was riding a bike and her chain fell off, and I started helping her fix her bike,” says Joel.

“Then this voice behind me said, ‘Did you say thank you?’ and I looked up and it was him! Karma, bigtime,” he asserts.

He adds, “I’m not that type of person who’s looked at another trainer and tried to bring them down. The way I see it, if you’re going to help others it’s always going to come back ten-fold,” he says.

“When I mentor trainers now I say, work less. A lot of trainers are burning out, and I tell them, if you’re doing 10 sessions a day but by the end of the day you just want to go home, you should only be doing five sessions and giving it your all.

“We want this industry to be the best it can be.”

In that regard, Joel also offers his perspective on the shadows of steroid use in the industry, preaching the natural approach.

“It depends where you go. Certain areas are very ‘steroid-y’, but other places are awesome and positive. The industry at the moment is getting big, but it just has to be led by the right people, I believe.”

People like Joel perhaps, flexing hearts instead of muscles and making a difference through positivity and happiness to achieve optimum health; and he certainly leads by example.

“I like to get my work done first thing in the morning. From 8am onwards there is no work, just living my dream so it’s all about the beach, the pool, sunshine, training, hanging with my dog, outdoor adventures, it’s pretty magic,” he says.

“I believe I’ve got the perfect lifestyle … my ultimate goal is happiness and freedom so if I can keep going with life the way I am, then happy days.”

WATCH ON PROFILE MAG

TV

Favourite ‘cheat’ meal?

Lasagna and custard.

june 2015

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GOODLIFE

LAUREN FERGUSON AND LEVI TOWART

LAUREN FERGUSON

THIRST FOR HEALTHY LIVING At a time when most university graduates are champing at the bit to enter the ‘nine-to-five’ working lives, Levi Towart and Lauren Ferguson realised it wasn’t for them and explored the possibility of opening their own business. Backed by a shoestring budget and a passion for healthy living, two years ago they opened a humble market stall. “At its core, The Sunflower Hotel is all about smoothies!” Lauren smiles.

PHOTOS CHESTERTON SMITH PHOTOGRAPHY

profile: What are the health benefits of smoothies? lauren: Smoothies are an awesome way to pack in heaps of nutrition. They are fast and easy to make and are perfect for breakfast or lunch, or even the occasional dinner on those stinking summer nights when it’s too hot to cook. I think one of the best things about smoothies is that you can add anything you like depending on what your body needs, including foods that you might not otherwise eat on their own. It’s not often that you’d get three serves of greens in before you’ve even left for work. Or you can easily fill your kids up with spinach under the disguise of mango and banana. Another key point is that although they are blended into a drink, you are still consuming the whole food, fibre and all.

profile: How would you describe your approach to healthy eating? lauren: Our personal approach to healthy eating is fairly simple, following a meat and dairy-free plant-based diet, full of whole foods.

We make most of our food from scratch. Our day-to-day diets are abundant with lots of fruits, vegetables and greens, fermented foods like tempeh, kombucha, sauerkraut and sour dough bread, good fats such as avocados, nuts and seeds, carbs and protein from brown rice, chick peas, lentils and sweet potato. We like to get creative and make our own homemade condiments and raw desserts and (of course) smoothies galore. On the Sunshine Coast we are blessed with an abundance of quality local and organic food, which can be bought directly from the local farmers’ markets. This is an experience in itself and an integral part of our healthy lifestyle.

profile: What is your specialty smoothie? lauren: It would have to be the Mother Earth, which is made with fresh mint, baby spinach, banana, medjool dates, nut butter, cacao nibs, maca and coconut water. It’s kind of like mint choc-chip ice cream! So many regulars just can’t seem to go past this one.

profile: What is your biggest health no-no? lauren: I think it would have to be highly processed supermarket packet ‘food’. These food-like products are often packed with refined sugars and salts, fillers, additives, trans fats, artificial flavours and colours, all of which serve no nutritional purpose. When there are so many whole foods available to us, we feel these overly processed products have no place in the kitchen.

profile: How long have you been passionate about healthy eating and wellbeing? lauren: We’ve both always enjoyed eating fresh healthy food and being active, but it developed into a full-blown passion after I began my nutrition degree in 2009. We had no idea at the time that this passion would eventually evolve into our own smoothie business. A key turning point was when we started re-thinking and questioning the foods we had been brought up eating. We started making conscious decisions about why and what we ate and took control of our own health and nutrition.

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profile: What is your favourite ingredient to use in smoothies? lauren: I think it would have to be fresh medjool dates. As far as sweeteners go, these little gems are about as natural as you can get.

They have an amazing gooey caramel texture and flavour and are powerful enough that you only need to add one or two to a large smoothie. Their natural sugars are balanced out beautifully with their high fibre content. They also make a delicious snack when dipped in almond butter, like a natural jersey caramel. profilemag.com.au

MEET OuR TEAM! InTRODuCIng nEw SALOn MAnAgER KOBI, FORMER OwnER OF MuDEEz HAIR. For contemporary hair styling with international expertise and a total beauty package visit Amanda Hair Design at Brightwater Market Place! The salon’s stylists have over 50 years combined experience from London to Sydney and Brisbane, including master global colour degree holders Amanda and Hayley, with Amanda having won numerous awards and worked with celebrities – including Ozzie Osborne!

Our staff use quality hair care products, such as wella and Sebastian.

One appointment can revamp your look, with a full-time beauty therapist on hand to beautify and pamper from makeup to nails while you’re in the salon chair.

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P 5437 8484 Brightwater Marketplace 69-89 Attenuata Dr, Mountain Creek E info@amandahairdesign.com.au Find us on facebook

www.amandahairdesign.com.au

june 2015

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LIVE WELL

Watch on Profile mag tV

“Hopefully my daughter’s generation will be focused more on performance and what they can do, more than how they LOOK.”

SHIFT AND DRIVE YOUR HEALTH

with Wayne Sargerson

I have been involved in CrossFit and coaching for many years. The thing that stands out the most within CrossFit is the shift in people’s mentality after starting.

We have no mirrors; we focus on health, wellbeing and performance. Everything becomes secondary to this. If your goal is aesthetics this will come by focusing on performance.

People come into the gym, see the workouts and believe it’s something they won’t be able to achieve. But they give it a go and to their surprise they get through it alive.

These hard workouts change the game. The next time you see them their confidence has developed. Their shoulders are back, their head is up. Now they think, ‘I can do this, maybe not as fast, maybe not as much but I can do it’. They start to believe in themselves and their abilities more.

The goals have now changed. What started out being weight or looks-focused has now become, ‘I want a pull up, a muscle up, or a double bodyweight deadlift’.

This transfers to everything they do in work and life, what was once unachievable is now achievable.

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Hopefully my daughter’s generation will be focused more on performance and what they can do, more than how they look.

Confidence is an unwavering belief in yourself regardless of external and internal criticism when you are confronted with adversity.

Can you acknowledge that you and you alone are in the driver’s seat?

CROSSFIT BIRTINYA 0424 956 206 www.crossfitbirtinya.com.au profilemag.com.au

LIVE WELL

Watch on Profile mag tV

iStyleTV’s Tam Wrigley steps off the Logies red carpet to talk local style.

“Eyebrows enhance facial expressions and are KEY to non verbal communications.”

EYEBROWS: WHAT LANGUAGE DO YOURS SPEAK?

with Melissa Drury

owner of Skinial, Sunshine Coast

Eyebrows completely transform a person’s face. They have important protective and communication functions. They filter and aqueduct to help keep moisture and debris out of your eyes.

The anatomical shape of your forehead and eyebrows sitting on the ridge above your eyes work together with your lids and lashes to protect your eyes.

They are important for facial recognition, missing eyebrows disrupt the brain’s ability to recognise faces.

Eyebrows enhance facial expressions and are key to non-verbal communications.

To enhance brows cosmetically they are plucked, waxed, tinted and even tattooed – results vary from a beautiful 3D effect to scary!

If you have had cosmetic tattooing to your brows go wrong, Skinial can undo the scary outcome safely and leave your precious brow-hairs intact. This gives a fresh canvas to have the brows redone so they look fabulous and last!

Laser is just not an option as it will most likely remove all the brow hairs and potentially can change an existing brow colour and look worse than what you started with!

So what have you got to lose? Only those unflattering eyebrows!

SKINIAL COZmedics, Ground Floor, 49 The Esplanade, Maroochydore p. 0400 400 982 e. scsouth@skinial.com www.skinial.com june 2015

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HEALTH

ORAL PIERCINGS ...

KNOW THE FACTS with Dr Simone Ricketts While piercing the tongue, cheek or lip may be alluring to some, there are a number of universal health-related risks associated with oral piercing including the following: Damage to teeth Mouth-piercing jewellery that comes in contact with teeth can cause chips and cracks due to the continuous rubbing of the metal against the teeth.

Nerve damage/prolonged bleeding During the piercing process if blood vessels are punctured, prolonged bleeding can occur. Numbness at the site of piercing, unnatural tongue and lip movement, speech problems, and loss of taste sensation for pierced tongues is an additional risk.

Tongue swelling While swelling of the tongue is expected after a piercing, in severe cases the swollen tongue can block the airway making breathing difficult.

Infections Consider the actual wound created by having a needle inserted through the midline of your tongue without anaesthetic, the huge amount of bacteria normally present in the mouth, not to mention the additional bacteria from handling the jewellery, all of which boost the risk of infections.

Disease transmission Oral piercing is a potential risk factor for the spread of hepatitis B and C and herpes simplex virus.

Frustrations with normal oral function Mouth jewellery can make life complicated as the jewellery triggers an excessive production of saliva making some people constantly dribble. Simply chewing, swallowing food, and speaking clearly can be difficult.

Allergies to the metal used in piercing jewellery A hypersensitivity reaction, called allergic contact dermatitis can occur in susceptible people.

Gum disease People with oral piercings, especially the long barbell tongue jewellery have a greater risk of gum disease than those without oral piercings. In addition the jewellery causes annoying gum recession resulting in even more annoying sensitive teeth.

If you are still thinking about having an oral piercing, ensure the person performing the piercing is experienced, is aware of your oral anatomy and uses strict infection control practices to guard against the risk of infection or long-term nerve damage.

SMILE BY DESIGN 5443 2888 www.smilebydesign.net.au

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GET YOUR JUICES FLOWING

with Teressa Fisk

Summer has ended and the cooler months have set in.

This is such an amazing time of year but can also be one of sickness. Being a busy mum, I know we can't afford to be sick. That's why it's important to get a head start on the season and pay that little bit of extra attention on our health and wellbeing.

One of the main things I like to do is eat and drink lots of fruits and vegetables. Yes I said drinking! Green smoothies are taking the world by storm, mainly because they are amazing for our health, easy to prepare and can increase our fruit and vegetables by a quarter or even double our existing intake.

“Green smoothies are taking the world by storm…”

If this wasn't amazing enough, drinking a green smoothie first thing in the morning, before food, can aid the body’s natural detox process and in turn help reduce body fat. It also promotes a great healthy beginning to your day and can help encourage clean eating. Winning! You just need roughly 30 per cent fruit and 70 per cent green vegetables.

CHEEKY WHOLESOME MUMMA 0433 740 516 www.teressafisk.com

CHEEKY GREEN SMOOTHIE Serves two

• • • • • • • •

1/2 avocado 2 celery sticks 1 banana 1 handful baby spinach 1 handful kale 2 cups coconut water Dash, apple cider vinegar Pinch, cinnamon

Blend and serve

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BUSINESS PROMOTION

winding back the clock words nicole fuge photos rebecca smith

A dermatological therapy that started as a solution for women wanting to smooth and repair scarred facial skin and wind back the clock now has a whole new purpose – inspiring significant advancements in vaginal health.

V

aginal itching and burning. Loss of lubrication.

Painful sexual intercourse. Have I got your attention?

While the above words may have prompted a giggle, there’s nothing funny about Vaginal Atrophy – especially when it will affect almost half of the female population.

Doctor Beverley Powell of Sunshine Gynaecology in Cotton Tree has recently introduced MonaLisa Touch, a breakthrough in noninvasive treatment of Vaginal Atrophy.

“Vaginal Atrophy is where the vaginal tissue becomes quite thin and loses its ability to produce lubrication, loses its elasticity and its flexibility,” says Dr Powell.

“This then alters the environment within the vagina, so the bacteria population changes and you might notice alterations in discharge, become more irritated and uncomfortable. Intercourse can become painful because of all those things.”

Vaginal Atrophy is hormone related, therefore most commonly experienced by women going through menopause, however can also be experienced by breast cancer patients.

Previously, women would seek comfort and relief by using a range of moisturisers, lubricants or estrogen cream, but it would only provide a short term reprieve. That is until MonaLisa Touch became available.

“It’s relatively new, there had only been two doctors doing Gy it in Australia for the last SunShine Gynaecolo couple of years but as the data gets published it’s taking off,” explains Dr Powell. “There are around 20 or 30 doctors in Australia doing it now.”

Dr Powell introduced the laser treatment around two months ago and says it not only provided another alternative for women experiencing Vaginal Atrophy, for some women it was the final option.

“The first few patients I’ve

Doctor Beverley Powell

suggested it to are those who have found the problem particularly hard to treat, so they have leapt at the chance,” she says.

“After one treatment they’re noticing it feels a little less fragile – one lady said just wiping herself after she’s been to the toilet, would cause her to split and bleed, which was painful. She’s already noticed an improvement in that, which is great.”

After patients have the first treatment, they are reassessed in 30 to 40 days. Most patients require a course of three treatments, however it differs from person-to-person. However they all need to have a one-off re-treatment every 12 to 18 months.

MonaLisa Touch works by inserting a metal probe into the vagina, sending out fractional laser beams.

“The energy disrupts the skin cells which release chemical messengers to stimulate production of collagen, elastin and moisture, it also stimulates new blood vessels to grow,” explains Dr Powell.

“They’ve been doing it in dermatology for quite a few years, we’ve just had to modify the technique to use it on the genital area.”

Dr Powell says patients feel a gentle vibration which does become more noticeable as the probe nears the entrance to the vagina. As it is more sensitive in this area, it can sting a little and anesthetic may be used.

But it’s a small sacrifice for the amount of pain Vaginal Atrophy can cause. Dr Powell says often women are too embarrassed to talk about their symptoms, but it’s important to before things worsen and relationships are affected.

“If intercourse hurts – that’s the most common issue,” she says.

“But women don’t often voluntarily bring forward their concerns with their doctor, they think they’re getting older and this is how it’s going to be.

“Don’t be shy to talk about the problem, that’s my biggest message.”

“Don’t be shy to talk about the problem, that’s my biggest message.”

31 Cotton tree Parade, MarooChydore QLd 4558 • Phone (07) 5479 3033 •

www.beverleypowell.com.au

Sunshine’s Hoop Love

LIFE

Jessie Favell, founder of Sunshine’s Hoop Love, is a qualified hoop dance instructor. Jessie’s hoop dance and exercise classes help to guide and teach adults to reconnect with their body, mind and spirit in a playful and fun way. As well as this, Jessie’s classes help to improve concentration, memory and coordination (all while learning some pretty neat hooping tricks!) Hula hooping has many other health and wellbeing benefits too. Hooping is a great core workout, improves spinal strength and flexibility, builds body strength and stamina, becomes meditative, is great cardiovascular exercise but most of all ... it’s fun! Book in for Jessie’s class today.

Phone: 0409 805 772 www.sunshineshooplove.com.au

dōTERRA Essential Oils As a dōTERRA Essential Oils wellness advocate, Debbie Ayres can provide therapeutic-grade essential oils and wellness products to people who care about improving their health and that of their loved ones. Debbie is passionate about sharing these gifts from the earth.

She also offers an Aromatouch technique which applies eight essential oils along energy meridians and visceral contact points of the back and feet, thus balancing the nervous systems of the body.

Phone: 0407 110 073 www.mydoterra.com/debbieayres

Get your life on the right track with our Vitality Trail, where we introduce you to interesting and exciting events and activities in health and wellbeing on the Sunshine Coast.

Kitethrills

Currimundi Lake is a hidden gem on the Sunshine Coast. Its sheltered waters provide ideal conditions for stand up paddleboarding and the conservation park along the shoreline ensures you feel like you’re away from it all. For explorers, you can paddle for hours along the tree-lined shore, never more than 50m from each bank. Follow the Meridan Plains tributary for an extended journey and you won’t see any houses for a couple of kilometers. Currimundi Lake is a fantastic destination for young families, where children can play in warm, shallow water without surf. Add some fun to your day by hiring a stand up paddleboard, kayak, surfboard, and more from Kitethrills, right on Currimundi Lake. Kitethrills has some great activities for families, cruisers, adventurers, couples, parties and more. Get a free intro to stand up paddleboarding provided on request.

1 Watson St Currimundi Phone: 5438 8118 kitethrills.com and sunshinecoastsuphire.com 92

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LIFE

I am Fabulous Clinic

Kinected Pilates Kinected Pilates Studio in Peregian Beach is a haven for your physical, mental and spiritual being. The studio’s design incorporates natural elements that help to achieve a balanced and energising session. Fully equipped with state-of-the-art Pilates equipment, your body will be directed through correct movement strategies and alignment to achieve a heightened state of wellbeing. Pilates sessions are offered to a variety of clientele through the spectrums of pain to health, including a special interest in pre and post natal women. So if you are looking to move with efficiency and ease, book in for a session to enjoy this boutique studio’s offerings.

I am Fabulous Clinic at Forest Glen is a beautiful one stop shop for all your health, beauty and wellbeing needs.

We offer professional therapists covering Angel Intuitive Reading/Healing, beauty and massage, hairdressing, kinesiology, colon hydrotherapy, counselling, Cranio Sacral and Neuro Therapy. Owner Kylie had a vision to create a harmonious place where all can feel the benefits of healing and pampering in the one location. Come and meet the team and start your journey to health and happiness in a supportive environment.

Phone Kylie on 5476 9994 or 0490 090 133 www.iamfabulousclinic.com

18/247 David Low Way, Peregian Beach Phone: 0420 308 565 www.kinectedpilates.com.au

WellBeing Yoga Immersion Weekend On 13 to 14 June, WellBeing yoga expert Kylie Terraluna will bring her yoga to Caloundra West for an exciting, revolutionary yoga immersion weekend. Light your inner fire with the support of motivation, inspiration and daily practices from yoga and vedic wisdom for intimate, vibrant, peaceful living. Over two days, you will participate in discussions and learn daily yoga and Ayurvedic practices for your transformation, yogic tools, poses, practices for self-love and self-care, and deeply satisfying, life changing meditations. Kylie’s compassionate presence, insight, skills and experience will create a safe space in which you can embark on inner exploration and awakening, and create a conscious connection and intimate engagement with life. Saturday is all about LOVE: tools for self-love, intimacy and deep, authentic connections. Sunday is all about HAPPINESS: yogic wisdom and practices for happy, healthy and harmonious living.

18 Lomond Crescent, Caloundra West Phone: 0416 162 755 www.findyoga.com.au june 2015

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Chooses Profile...

“Choosing to advertise with Profile Magazine from the onset of my business has been a really good decision for me. Not only is the magazine of a superior quality, so is the team that drives it. It’s the additional benefits and networking opportunities that I believe makes the big difference and that is where the priceless value and investment lies.”

Amanda Erlank

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EVERYTHING MINDFUL How Mindfulness found its way into Google, IBM, Toyota, Apple and Reebok.

WITH CRAIG LEVITT

B

e it corporate consciousness, enlightenment or even the bottom line, Mindfulness Meditation has not only visited some of the world's largest businesses but it has also set up home and stayed.

Take Google for example. A self-created mindfulness program within Google called Search Inside Yourself (SIY) launched as far back as 2007 and since then over 1000 employees have gone through the seven-week program with amazing results. Feedback from many participants is that the program has “changed my life”. Created internally by an employee, Chade-Meng Tan, SIY is now being delivered globally, including Australia.

In the United States, mindfulness is now happily accepted into the boardrooms and offices of many of the largest corporations. In fact, General Mills, one of the world's largest food manufacturers has even created their own meditation and yoga rooms in their offices. Their internal research has found that 80 per cent of their executives reported a positive change in their ability to make better decisions while 89 per cent report they have become better listeners as a result of mindfulness training.

To these big businesses, the now scientifically accepted ability of meditation to lead to better and clearer decision-making, less stress, improved productivity and ultimately a better bottom line has provided the ‘business case’ for the internal number crunchers. However, what many of us now see with this inroad is beyond just the bottom line.

There is a real opportunity for mindfulness to deliver an improved consciousness into big and small business.

Imagine if, over time, more business decisions could be made with a greater consciousness of the impact on people or communities. Imagine if the workplace can support better health through allowing or encouraging access to meditation or similar programs to assist people to manage stress or anxiety in their work and home lives.

Imagine if we could create an environment of care and consideration with staff and customers. It may go a long way to calming the ‘road rage’ type behaviours that are so common these days.

Mindfulness is starting to make some small inroads into Australian business with the help of groups like The Wake Up Project (check out their website for information about their Global Mindfulness Forum later this year). Let's hope this continues in the workplace because mindfulness can help in so many different situations. It helps with calmness and can prevent you from blaming others in a crisis and avoid looking at your role in it.

Importantly, rather than just being reactive, it will create the time you need to consider and possibly to change your response if necessary. Mindfulness is proving to be a vitally important technique for developing focus, clarity and compassion.

I encourage you to find your journey to mindfulness to uncover its truly transformational benefits. profilemag.com.au

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FUTURE

Rebecca Davis gets her hands dirty in the garden

INTERIORS

Karla Trevor spreads the love with typographic prints

LIVING

Pretty up your kitchen with cute and functional products

latest trends

+ MORE...

june 2015

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FUTURE REBECCA DAVIS

organic journey WORDS CARLY REES PHOTOS REBECCA SMITH

G

Rebecca Davis was never one to shy away from getting her hands dirty, always keen to help her mum in the garden as a child. After a career in health and banking she is back in the garden, making the Sunshine Coast a richer place selling and sharing organic seeds and produce.

reen seedlings reached to the sun from rich nutrient soil as avid gardener Rebecca Davis also soaked up mercury’s rays, her compost thriving as plentiful new green life forms around her. It’s a legacy she hopes will encourage others on the Coast to enjoy organic, healthy food while soaking up a little vitamin D. After years watching the elderly come to the end of their lives as a clinical nurse and experiencing her mother decline in health due to breast cancer, Rebecca is passionate about bringing health and energy to people’s lives. And she is convinced gardening and getting closer to nature is the perfect medicine.

Launching her business, My Garden 2 Yours, in her suburban backyard at Pacific Paradise less than a year ago, Rebecca sourced heirloom seedlings for her spring garden, which are all natural and healthy for the system and she is excited to see her dream flourish.

“My organic garden was born from a love of gardening inherited from my dearly departed Mum while I spent time with her as a child

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in her beautiful English flower garden,” says Rebecca. “My passion for health and nutrition developed during my years as a registered nurse and following the diagnosis of my mum’s breast cancer.”

The heirloom seedlings were important to Rebecca as she says most of the seeds people buy have been treated to make them pest resistant.

She explains, “it is not natural to our environment”. So she wants to contribute to changing the plant culture on the Coast.

“When you buy from me you might have little bites out of the produce but it’s still good and it’s the way nature intended,” explains Rebecca.

“And the plants are strong because they have survived.”

Rebecca says it all started in 1992, she was an ambitious young nurse and wanted to get ahead in the field. Giving chemotherapy and watching the draining process and its affect on families who are left behind, changed Rebecca.

“That did something to me and I was drawn to go on a vision quest to America with a Hopi Indian,” explains Rebecca.

profilemag.com.au

away to friends and families. People can just walk to me and get good prices and a bit of advice.”

As Rebecca navigates her way through this new journey she surrounds herself with permaculture and gardening friends to absorb as much knowledge as she can. Her dream for this project was to teach as she learns and her website is nearing completion to help people like herself.

Picking her crops to cook a delicious meal for her son, Freedom, warms her soul and she certainly has the experience to work magic with her produce. Visiting Peru at the beginning of her career change after a stint in the banking world, Rebecca travelled to Peru where she learnt the historic method of plant medicine.

“We drank plant medicine there ... it connects you to nature, like I am connected to my garden but it just sped everything up,” says Rebecca.

“That is when I realised the life force in live food. I have better health than I have had all my life … it’s like ‘woohoo, look at me’.”

FUTURE

“I was there for two weeks and we camped out in the desert under the stars. It was the most amazing experience ever and it just opened me up and woke me up to what is real.”

This was the journey that lead Rebecca to the Sunshine Coast and her vision today for an organic garden. She says the garden and the business is still in its early days and after learning the hardships of farming and Queensland summer rain, she is now ready for her winter garden.

“My garden is nothing like my spring garden and I have learnt what grows in the wet season so I have sweet potato and Madagascar beans,” she says.

“I love lentils so why pay for stuff at the store when I can just grow them.”

Rebecca plans to grow seasonally for the Coast and sell locally, not only to change people’s health on the inside, but the outside too.

“I would just like to get the Sunshine Coast supplied and really I want to inspire people to get into their gardens and spend time in the sun,” says Rebecca.

“I can’t wait until my garden is producing so much so I can just give it

ORGANIC PRODUCE

“When you buy from me you might have little bites out of the produce but it’s still good and it’s the way nature intended.”

june 2015

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INTERIORS

happy house

PHOTOS REBECCA SMITH

W

ith affirmations, typographic prints and swatches of colour sprawled across the kitchen table, Karla Trevor spent many late nights and any spare minute she had, proving her business was more than a whimsical hobby. In the midst of working a part-time job and raising two young children, at the end of 2010, Karla started Hark home and after initially selling online, did her first market at Eumundi on New Year’s Day in 2011. “I was predominantly making fabric wall hangings (fabric framed in embroidery hoops) and when I started selling at markets decided to design a few typographic prints to add a bit of variety to my stall,” she says. “During that first year the prints proved increasingly popular so I continued to grow the range and eventually made them the sole focus.”

KARLA TREVOR

profile: What was the first typographic print you designed and what/who was it for? karla: The first print I designed actually came about long before Hark home and I designed it to display next to a photo of my two kids. I printed it onto t-shirt transfer paper, then onto fabric which I wrapped around a canvas. It was a selection of individual words such as ‘live, laugh, dream, hope, discover…inspire, be’ and is still one of my most popular prints. profile: Where does your inspiration come from when designing the typographic prints? karla: My original designs were predominantly inspired by my kids. Now the inspiration comes from anywhere and everywhere – customers, songs, travels, the weather/seasons, wine etc. I’m constantly jotting down ideas and often design new prints late at night when I should be getting ready for the markets (or getting a good night’s sleep at least). I also do custom prints, so quite often something that I create for a customer will inspire me to do a new design for my range as well. profile: Affirmations and typographic prints for around the home are so popular right now, why is that? karla: I think with so much negativity in the news and with our day-to-day lives being so busy and often stressful, it’s nice to have some positive, inspiring or just light hearted messages scattered around the house. I find a lot of parents buy them for their teenage kids who may be going through a difficult time and also often for themselves if they need a little reminder to remain positive in whatever challenges they’re facing. They’re also a nice positive way to decorate kids’ rooms and can add a loving or quirky touch depending which prints they choose.

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GREEN THUMB

I would imagine they would be surrounded by other colourful, bold items creating a fun and cheeky space.

Prune

profile: What colours are most popular at the moment? karla: Grey and yellow (my favourite combination) have been popular for a while now. These colours work well together and lend themselves to nurseries/kids’ rooms as well as adults’ rooms and living spaces.

Turquoise is also very popular and is easily complemented by most other colours. Black and white is proving popular again at the moment. I’ve seen it come in and out of favour a few times in the four-and-a-half years I’ve been trading. profile: What is your favourite affirmation/quote? karla: Often my newest prints are my favourite at any given time.

However if I had to choose one or two that always resonate with me I would probably say, ‘Today will be great’ as I think your attitude/ mindset from the second you wake up is usually a pretty good predictor of how your day will go. I also love, ‘I have a dream’ – Martin Luther King. I can hear his voice whenever I think of those four words and it always gives me goosebumps. It also makes me think not only of the dreams I have for myself, but also for my kids and for the world I have brought them into. profile: How do the typographic prints change the mood/ atmosphere of a home/room? karla: As with any décor items, typographic prints can either be a subtle addition to a room or can make a bold statement. A simple LOVE print or, ‘There’s no place like home’ print may complement a wall of photos or sit alongside a few treasured items and help set the tone for a comfortable, safe space. My, ‘Crazy like a coconut’ or, ‘Get lost’ prints on the other hand add a light heartedness to a room and I would imagine they would be surrounded by other colourful, bold items creating a fun and cheeky space. profile: What do you love most about creating such beautiful work for people’s homes? karla: A person’s home is a very personal space and to know that so many of my prints adorn the walls of other people’s homes is very humbling. I love that I am able to reach people of all ages and all walks of life with my prints and that the messages they convey have special meaning to the people who buy them.

I have found it a very daunting experience putting my creations out into the public domain, but ultimately it is an exciting and rewarding experience and one that has given me a confidence and strength I didn’t have before. I am very grateful for the support and compliments that I receive from customers. june 2015

IN JUNE What a hard year we have had so far in the garden weather-wise. The extreme heat and humidity one week, then rain and wind in the next week, has really taken a toll on everyone’s gardens. Juliana Wassink from The Garden, Maleny shares her tips.

I

t is time to take a slow walk around the garden and really see and plan what needs doing especially while it is cooler.

Ginger plants and some lilies die down in winter. Bulbs should be dug out over winter if your soil stays wet so they don’t rot. Don’t forget to cut back canna lilies at ground level for a beautiful spring display.

Winter can be a busy time of year in the garden for pruning. It is now time to prune all your deciduous shrubs and trees except for those spring flowering plants. Make sure you get rid of all your prunings properly depending on their condition. Some can be dried and used as kindling wood while if they are diseased they need to be disposed of properly to stop the spread of disease.

While we are talking about pruning, secateurs are one of the most important tools a gardener can own. Make sure you look after them by wiping them down with warm, soapy water then spraying them with oil each time you use them. I also recommend wiping them down with methylated spirits after pruning each plant to stop the spread of disease from one plant to another. Another important rule when pruning is not to cut any branches thicker than your thumb.

Not only will you wreck your secateurs, you will also damage the plant.

Grab yourself a pruning saw or loppers for these bigger branches.

To see demonstrations of how to prune plants among many other things, head to the Queensland Garden Show on at Nambour, 10 to 12 July. profilemagazine

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CHASING THE DRAGON

Sunshine Coast Dragon Boat Club gears up for next challenge

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GOLDEN GIRL

Alana Boyd talks about her dreams for Olympic gold

FOLLOWING HIS HEART

Extreme sports photographer Daniel Durkin shares his snaps

june 2015

PROFILE SPORT SPECIALIST LIESL WALKER OF LIQUID LIFE TALKS ALL THINGS WINTER WATER FUN ON THE SUNSHINE COAST

WINTER WATER FUN WITH LIESL WALKER

I don’t know about you, but the thought of winter definitely doesn’t entice me to enter the water! Even though we have such beautiful weather at this time of year on the Sunshine Coast, I’m still a fair weather water sports lover.

So, this winter, how will you be spending your time?

F

or me, I think Stand Up Paddling (SUPing) is definitely a great option as you actually don’t have to get wet! Another great choice could be Dragon Boat Racing as you can still enjoy being on the water without being in it.

This month we catch up with pole vaulting champion Alana Boyd as she prepares for her final Olympics in Rio 2016. Having come from a family of strong and successful athletes and having successfully represented Australia in Commonwealth and Olympic Games, she has the recipe for success, it’s now a matter of putting it to the test.

Extreme sports photographer Daniel Durkin also shares some of his favourite snaps with us and talks about his love of being by the water and of course photography.

And locally-grown swimmer Tessa Wallace takes a quick break from her rigorous training regime to talk to Profile about her greatest achievements and what the future holds.

While I sit back and reflect on the fun I had kitesurfing during summer and autumn, I hope you are making some plans for the watersports you are going to embrace this season.

Joining FORCES

LIESL WALKER AND KARA DE SCHOT

The team at Profile Magazine is delighted with the recent acquisition of Sunshine Coast magazine Liquid Life. Chris and Jack Childs, who bought Profile Magazine 18 months ago, have now added another magazine to their suite and look forward to bringing you the latest winter edition, which is out this month.

L

iquid Life is a fresh magazine, connecting watersport enthusiasts with local business. Their aim is to entertain with real life stories, while educating and inspiring locals to venture into the many great watersport opportunities available to us. Liquid Life is distributed from Caloundra to Noosa at the start of each season.

The Sunshine Coast is a playground for watersports, with different regions boasting perfect conditions for a range of sports.

For instance, the main beaches stretching from Caloundra in the south, to Noosa in the north are a haven for premium surfing conditions, while reef breaks are among the favourite secret spots for surfers and bodyboarders. Meanwhile, river mouths are ideal for kitesurfing and jet skiing, and rivers and lakes across the Coast are perfect for stand-up paddle boarding and kayaking.

Liesl Walker, who launched Liquid Life in spring 2014, will become a familiar face within the Sport pages of Profile as she shares her love of watersports on the Coast – particularly kitesurfing, stand-up paddle boarding and wakeboarding.

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� n o g dra

CHASING THE WORDS MICHAEL O’CONNOR, SCDBC PRESIDENT

Paddlers, are you ready? Attention! The crack of the gun pierces the air! For the next two minutes, the adrenaline is pumping through your body as you fly 500m towards the finish line. It’s fast and furious, you give everything you’ve got, to the beat of the drum, water flies around you as everyone strives towards the same goal … win, win, WIN!

I

f you are lucky enough to finish that race first, even though you are completely drained of energy, it is one of the best feelings you could ever have. The fact that you have held off five other boats of 20 people as they tried to reel you in, is a feeling that is hard to explain.

This is a feeling that the Sunshine Coast Dragon Boat Club knows all too well, and a feeling they are always chasing.

They have had many great successes recently, including being crowned the 2015 Club Crew Champions of Queensland, medalling at both State and Australasia Championships in 2014, and Queensland State Championships in March this year.

The Sunshine Coast Dragons are now gearing up for a big 2016 season, with the big challenge of racing in Korea on the cards. An Asianbased regatta is a massive dream for them. The competition will be fierce – this is their sport, this is the home of Dragon Boating! To take on the world in the home of Dragon Boating will be a huge honour. This will not be a small regatta run on Lake Kawana, this is the big stage. And they will be bringing their A-game!

The club has recently been running recruitment drives, not only trying to get people to come and paddle with them, but trying to give the sport the voice it deserves. It is a relatively unknown sport on the Sunshine Coast and they are looking to change that.

To take on the world in the home of Dragon Boating will be a huge honour.

THE SUNSHINE COAST DRAGONS

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UNDERSTANDING WORDS ERIN BARNES (NEXT GENERATION WELLNESS)

We all know that when we eat nourishing whole foods, drink water, move our bodies, breathe deeply, get outdoors and manage sufficient sleep, we will achieve an increase in physical energy.

S

ometimes, however, those who combine all these strategies may still not feel they have the required energy to be highly productive, achieve new goals and maintain a positive outlook every day. Why? Energy comes from four bases and unless each area is adequately filled, we will suffer from a lack of so-called ‘energy’.

1. Physical energy There is no doubt that by mastering your nutrient intake, sleep, breathing, hydration and exercise, your physical energy will rise.

2. Emotional Energy To increase your emotional energy, it is important to have strong connections with friends, work colleagues and family, a nice balance between work and play, and an ability to find fun, laughter, gratitude and appreciation in your life.

3. Mental Energy If you are not mentally challenged and stimulated, rewarded and included, or feel vulnerable, then this source will be depleted.

A negative or dull work environment can deplete your mental energy.

4. Spiritual energy This source of energy is impacted by the level of alignment between what you are doing and what your values are. If you value honesty and your work requires dishonesty, then your spiritual energy will be depleted. If you value hard work, and your day-to-day activities require little effort, then, despite a low stress environment, your overall energy and zest for life will still be affected.

Try assessing each area and watch your natural energy flourish.

“To increase your emotional energy, it is important to have STRONG CONNECTIONS with friends, work colleagues and family.”

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Surfing at Mudjimba

Paddleboarding at Cotton Tree

Coolum

Football

Club

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g at Bodyboardin h Kings Beac

Climbing Mt Tibrogargan

Surfing at Maroochydore

SPORT

golden GIRL WORDS CARLY REES PHOTOS CHESTERTON SMITH PHOTOGRAPHY

With a wealth of experience, Alana Boyd is getting better with age on the athletics track and is ready to prove her talent at the 2016 Olympics in the pole vault. The Sunshine Coast local took a break from her strict training schedule to share her plans with Carly Rees.

ALANA BOYD

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After many years focusing on hurdles, Alana had her first “swing” on a vault when the new track at the University of the Sunshine Coast opened, just shy of the 2000 Sydney Olympics. It was from that moment at 18-years-old, with her natural ability, assisted by her gymnastic background, that she and Ray realised she might just have what it takes to make it in this event.

“I took quite well to it from the very beginning and I thought, well if I want to represent Australia at the Olympic Games … perhaps it might be feasible in the pole vault,” says Alana.

“I just had an idea on how to do it. Pole vault is one of those events, you think only the most coordinated person would be good at, but they just can’t grasp the idea of how to do it.”

Fast forward to 2007 and Alana was in her first team representing Australia. After a bout with illness she didn’t do as well as she wanted but was happy to be a part of it. The following year she set off to Beijing, China and it was a moment she will never forget, finishing 16th best in the world. Making history just by being named in the team as the first child of two Olympic parents to also make it.

After injuries and surgery in 2009 she made a change in her life and training program by moving to Perth to work with coach Alex Parnov. This proved to be the change she needed to advance and the following year blitzed her PB and set a national record at 4.76m and won her first Commonwealth Games gold medal at Delhi, India.

At her last Olympic Games at London she made the final in difficult weather conditions and placed 11th. Her dream is to improve on this result next year and to consistently jump closer to her PB to contend with the world’s best.

“I mean the ultimate goal for any athlete is to win an Olympic gold medal and you know it would just be an absolute dream,” says Alana. “I may as well go into these next 18 months and give it everything I have got because after that I am not an athlete anymore and I will never be an athlete again, so I have got to make the most of the opportunity that I have been given now and see what I can do.”

SPORT

M

ost children dream of sporting greatness, but for Alana Boyd’s teachers to read her consistent life dream of going to the Olympics year-after-year I am sure they couldn’t help but wonder. With two parents who dazzled on the world stage in sprinting and pole vaulting at the Olympic Games it was very clear the gifted little girl was on her way to greatness.

Now at 30-years-of-age with two Commonwealth Games gold medals for pole vaulting on the mantel, Alana has her sights set on her third and last Olympic Games at Rio de Janeiro, Brazil next year to make the mark she has always dreamed of, before retiring. The experienced athlete has shown no signs of slowing down, even with younger athletes coming up into the ranks. She shined at Australian Athletics Championships in March and jumped one of her best jumps at 4.6 metres.

“I kind of have the mindset of, ‘What have I got to lose?’,” says Alana. “I am physically in the best shape of my life, my speed on the runway is showing, I have run as fast as I have ever run, in the gym I am strong and technically I am jumping really well.

“I mean I am 30, what does it matter how old you are? I am thinking these young whippersnappers coming through the pole vault, still aren’t beating me yet.”

Her eye is on the prize for the European season with the IAAF World Championships in Beijing, China. She is now ready to take the 2015 season by storm and make her mark in the last big competition before the world’s biggest meet again in 2016.

“I felt like at nationals (this year) it all came together and I had a really good jump at 4.6 metres, it was probably one of the best jumps I have ever done,” Alana says. “So that does give me great confidence going into the European season and world championships.

“To be a three-time Olympian (at Rio in 2016) and to finish on that note would be amazing, but at the same time I feel like I have a bit of unfinished business going into those Olympics.”

Alana has a hectic training schedule, which until recently she juggled with a career in Human Resources in Brisbane. Most days of the week she is on the track, in the gym or recovering in an ice bath. Now with her athletic career coming closer to the end she reflects on the beginning as a young child growing up on the Sunshine Coast with a natural ability.

With both her parents Denise and Ray representing their country in athletics, although it was never pushed on the children, Alana couldn’t help but be passionate about the sport. Right from a young age at Mooloolaba State School she showed promise and still holds many records at the school today.

“I wanted to represent Australia at the Olympic Games, that was something I had always wanted to do,” remembers Alana. “As a child I wrote on the back of my report cards every year that I wanted to represent Australia at the Olympics like Mum and Dad, so that was always a goal.”

It wasn’t until she was a young teenager that she started Little Athletics and became more dedicated to excelling in the sport. Along with these training days she was an avid dancer and a highly competitive gymnast.

But with a dream of Olympic gold she knew athletics was the sport to get her there.

“I wanted to represent Australia at the OLYMPIC Games, that was something I had ALWAYS wanted to do.”

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following his

HEART WORDS PENNY SHIPWAY PHOTOS CHESTERTON SMITH PHOTOGRAPHY

DANIEL DURKIN

It’s a case of, from one extreme to the other for Marcoola’s Daniel Durkin who has swapped the heavy metal sounds of his popular Aussie rock band for another wild venture: extreme sports photography.

D

aniel Durkin shed the rock ‘n’ roll lifestyle to go in search of his true passion. What he found was a love affair with people, extreme sports and his camera.

Daniel was a founding member and bass guitarist/ vocalist of Drawcard, forming part of his 20-year musical career. Drawcard recently finished a national tour supporting The Dead Kennedys, and played the main stage at the Coast’s Big Pineapple Music Festival last month.

The band has enjoyed national tours, and garnered international success, with high rotation on alternative radio station, Triple J and commercial radio. However, Daniel decided it was time to leave the turbulent road trips behind him and cruise down a different career path and through the lens of a camera.

The 33-year-old says leaving the tight-knit band 10 years ago, which was a family affair, was always going to be challenging.

“There was lots of speculation at the time on why I left the band, but in all honesty after living on the road and out of motels with your younger brothers it can become challenging and I wanted independence and a focal point of my own.”

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Daniel says music was all he knew from a young age, his parents escorting him and his brothers from show to show. His band was in such high demand they were booked out for months in advance. So when he left 10 years ago, Daniel felt “lost”.

“I will be honest, everything crumbled beneath me. Stepping away from it all taught me many valuable lessons and a greater respect for those around me, and life in general. I sure don’t miss the tense arguments with band members and sitting in our tour van with a bunch of smelly sweaty dudes travelling for hours on end to your next gig or waking up with a massive hangover in a town where you know no one except those who came to your shows.

“It took me nearly eight years to get back to what I wanted to achieve and to find satisfaction again in life. Photography is artistic in its own right so I guess it’s just in my blood that I complement my lifestyle with the arts of one form or another.”

Daniel was a delivery driver for a few years after he left the band, while he gained a Certificate IV in business and small management, and took his passion for photography to the next level, launching Daniel Durkin Images last year.

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SPORT

“I enjoy the ADRENALINE rush and the timing of trying to capture the PERFECT shot.”

EXAMPLES OF DANIEL’S EXTREME SPORTS PHOTOGRAPHY

While extreme sports is his speciality, Daniel’s new line of work often puts him on the other side of the stage, taking photos of bands at live shows, where he gets “shivers down his spine” knowing he is right where he should be. He also shoots high-profile athletes, sporting events, celebrities, pets and people.

“I started taking pictures of landscapes, but realised quite early on there are so many people doing it. I knew I had to somehow find my place in the market.

“As I was on the beach one day some jet ski riders started doing some tricks around where I was. I started snapping, as I enjoy the adrenaline rush and the timing of trying to capture the perfect shot. Those same jet ski riders came looking for my shots to purchase.

From then I haven’t looked back and I realised I had a market.”

With his Sony A65 camera, complete with twin-kit lens and a telescopic 1300mm long-range lens and stabiliser bar, Daniel has captured many of the world’s extreme sports stars, including Red Bull strapless kite surfer Airton Cozzolini, and world number one stand-up extreme jet ski rider Mark Gomez, and pro wake boarder Oli Derome.

Airton makes an impression when he competes, Daniel says, and he was thrilled to capture it.

“Leaping over my head doing flips on his board while I was capturing him behind the lens was just spectacular, and he’s such a great guy too.”

Daniel recently captured the 2015 Quicksilver Pro at Snapper Rocks, where he shot and rubbed shoulders with international surf legends Kelly Slater, Gabriel Medina, Mick Fanning and the Coast’s own Julian Wilson. He also captured the Alexandra Headland jet ski event, Surf Slam, in March.

Daniel says taking photos of such events and the people he shoots gives him a feeling of “excitement and warmth”. He loves photography because he is able to capture special moments that last a lifetime.

“It’s like a visual memory. I enjoy it so much and also enjoy my clients’ faces, and the smiles and feedback I receive when they see their captured image presented to them for the first time.

“It’s a bit like when you open a good book you really want to read. The moment you open the cover you can’t put it down. It is a beautiful thing.”

Daniel says his experience in the band gave him the business background necessary to nurture a small business.

“We learnt a lot of business and marketing techniques growing up in a band doing the whole tour thing and supporting high-profile acts. It was a unique experience and basically I have now been able to convert all the skills I learnt over those years of performing to follow out my future, now in photography.”

Next, Daniel is looking to have his images printed on a clothing line.

Keep your eyes peeled.

“It took me nearly eight years to get back to what I wanted to ACHIEVE and to find SATISFACTION again in life.”

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r e t a W by Ba

Tessa Wallace has been in the pool since long before she can remember and while she possesses a natural ability to fly through the water, she’s worked harder than most to achieve her dreams – the best is only yet to come.

TESSA WALLACE

profile: When did you start swimming? tessa: I have been in the water since I was three-months-old. My parents manage the Caloundra Aquatic Lifestyle Centre and own John Wallace Swim School so it was inevitable I was introduced to the water at a very early age. I started winning national medals at 10 but didn't begin training seriously until I was 12.

trials in 2012, after having the worst possible preparation to date, to qualify for my first olympics will go down as my best memory to date.

I remember crying in disbelief and happiness because a month or two earlier I was nearly convinced my dreams of going were over. Winning the 200m breaststroke at the 2015 World Trials this year also sits not far behind.

profile: What sparked your interest to pursue it? tessa: I actually used to be a gymnast and the sport always had preference over swimming. However, it was when I was 12, and I won gold at the Pacific School Games doing one swim session a week, that I realised I had huge potential in swimming. Dad gave me the choice between gymnastics and swimming and I ended up choosing swimming. It was a tough choice but by far the best decision I have made.

profile: Who inspires you? tessa: My dad. He is the one person who has always been there for me and always believed in me. His passion inspired me to keep going and never ever give up!

profile: What is your training regime? tessa: I train in the pool nine times a week, averaging two hours a session.

Outside of the pool I do two gym sessions, three core sessions and some sort of dryland circuit or bike workout. Lately we have been incorporating Insanity DVD workouts before or after training twice a week. profile: How do you prepare for a race? tessa: I try to get myself psyched up. One of my ultimate psych up songs is TNT by ACDC. Dad and I used to always play it in the car on our way to a meet. I think it creates fire and confidence for me before a meet which is a vital aspect for a good race. My main ritual is that I always have to wear my Vorgee goggles as tight as possible and have my straps on top of my bun. I then usually say a little mantra to myself when I step up to the blocks. profile: What have been your career highlights? tessa: My career highlights would definitely have to be winning silver at the Commonwealth Games in 2010. Also winning the Olympic 112

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profile: What are you training for/aiming towards? tessa: I am now training for the World Championships in Russia this July/August and am hoping to get onto that podium. I will then start training for Rio Olympics 2016 where I aim to achieve my ultimate dream of winning an Olympic gold. profile: What advice do you have for young swimmers wanting to follow in your footsteps? tessa: Everyone gets told that every dream is possible but when something bad hits they think that's the sign telling them it's over. But it's not, it's just the beginning. It's how you get through those hard times that make you stronger for the days ahead. Prepare yourself for the dark days, know they are coming so when they do, you know that they are the tests and obstacles preparing you for your success. If your will to become the best is stronger than those obstacles than you can get through anything. Just know that every athlete has been through some extremely tough times, it’s the ones who persevere and grow stronger because of it who then go on to become champions. Dream big, train hard and persist! It's not easy, but it will be worth it!

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GOURMET

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Meet larger-than-life food critic and star of MasterChef Matt Preston

LADIES AT LUNCH

Modern food trends vs. good old fashioned healthy eating

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TASTE

Meet Sunshine Coast foodie Leonie Prendeville

foodie trail

+ MUCH MORE...

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! o t s e r P y e HMATT PRESTON DOESN’T MINCE HIS WORDS WORDS NICOLE FUGE PHOTOS CONTRIBUTED

Matt Preston is the internationally-acclaimed writer and critic with an immeasurable knowledge of food and finely-tuned palate, who has gone on to become a popular MasterChef Australia judge and best-selling cookbook author. And how can we forget about his flamboyant fashion – forever bringing a little theatre to the meal.

“I

sn’t it lovely, you come home, your wife has baked banana bread, she’s making stock, it’s like an advert for Little House on the Prairie,” Matt Preston enthuses as he walks through the front door of his Melbourne home.

Fresh from photo shoots and filming for MasterChef, Matt loosens his navy and white polka dot cravat and sheds his ivory single-breasted blazer, as he continues chatting about his profound love of cooking and food.

“I just like eating, always have, ever since I was a greedy kid,” Matt shares in his signature velvety drawl.

“I’ve always enjoyed and liked food, I had two grandmothers, one was a really bad cook, one was a really good cook.

“I realised while doing my cookbooks, that bizarrely the grandmother who was the bad cook has probably got more recipes in the book, than the grandmother who was the good cook, because it isn’t necessarily about the quality of the food, it’s the stories and emotion that goes with it, that’s very powerful.”

Matt’s introduction to hospitality was as a tea boy, working in Joseph Lyons tea rooms, which had become famous in the United Kingdom, as patrons would come from all over just for a cup of tea and a scone.

“They were a major tea importer and I got to be the tea boy delivering to all of the offices,” says Matt.

“I learnt two things there – I was the first tea boy in history, for Joe Lyons, to put coffee on the tea trolley which caused a certain amount of furore. People love you for some very simple things, I just gave them coffee when all they had was tea.

“The other thing I learnt was, always pick the trolley with the wobbly wheel, you want the wobbly wheel because it makes the cups and spoons rattle, people hear you coming.

“I had long talks with Heston Blumenthal, who’s done lots of research about anticipation and how anticipation makes things taste better, and the rattling of the tea trolley is the thing I’m sure made people appreciate the tea more, because they got excited about the prospect of tea and biscuits coming through the large open plan office – that ‘rattle-clatter-rattle-clatter’ … it’s adding a bit of theatre to a cup of tea.”

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Matt went on to work as a gardener, which he says was “as close as I got to TV” in his earlier years as he dug ditches next to the BBC building, also spending a bit of time painting and decorating. But it was when he landed a job at magazine City Limits, that he inched closer to his calling – journalism.

“I started selling ads and then for a while I was given my own column, which I wrote every week,” he shares. “I ended up running their marketing and doing a lot of live events.”

Matt was responsible for organising and running high profile events including Nirvana’s first show in the UK, Nina Simone’s comeback show, opening the first non-Japanese karaoke club in the UK and booking comedy gigs with Robbie Coltrane and Lenny Henry.

Matt says standing side of stage and watching these personalities work their magic was inspirational, and if there’s one thing he learnt and now applies to his own celebrity self, it’s don’t be a “dickhead”.

“The celebrity world divides very neatly into dickheads and nondickheads, you want to remind yourself the whole time to be on the non-dickhead side,” Matt says quite candidly. “That’s the great joy in having Gary and George, because we all remind ourselves if we say anything that’s a bit dickheady, the other two will pull us up.”

While Matt works alongside the two esteemed chefs – Gary Mehigan and George Calombaris, he strongly maintains he’s not “part of the food industry,” he’s first and foremost a journalist.

“I’m a writer and what I do is write for readers, I cover restaurants and review restaurants and write about food trends, but at the end of the day my focus is like any writer, like you, it’s about the people who are reading what I’m writing,” he says.

“That’s something you have to always recalibrate. I found when I started writing recipes for the Courier Mail and the Telegraph, with my first recipes I was trying to show off and show that I knew my stuff, but I realised that was irrelevant.”

The recipes you now see Matt demonstrating on MasterChef Master Classes are a reflection of that, as are his trilogy of cookbooks.

“It’s not about showing off, it should never be about you, it should always be about the people that are going to make the recipe and the people they’re feeding, that’s the relationship that matters profilemag.com.au

“I just like eating, ALWAYS HAVE, ever since I was a greedy kid.”

Pizza! For me it’s all about the dough, I make a ripping dough and then I’ll cut up a whole range of stuff and I’ll let whoever’s there make their own because I think that sense of ownership is really important. In terms of the pizza I’ll make myself, I’m a big fan of really good balls of bocconcini, a nice white mozzarella that goes stringy and doesn’t set hard and some fresh tomato and basil, I think that’s delicious because the hero’s the dough, which is what it’s about, it should be puffy and crispy on the base. But there’s another pizza which if it’s a Monday pizza night and you’ve had roast the day before, roast pumpkin chopped up with a bit of chilli and a bit of feta is absolutely delicious. But not too much on the topping, you want to be able to hold the pizza and it shouldn’t go flat with all the toppings falling off onto the table.

EXCLUSIVE PROFILE

WHAT IS YOUR SIGNATURE DISH?

WHAT IS YOUR FAVOURITE FOOD?

I do love Japanese and I do love Italian and they’re at different ends of the spectrum, one’s all protein in terms of the yakitori skewers and sliced raw fish and the other one is more carb driven, but I think there’s great joy to be had in every restaurant and cafe, you’ve just got to know where to look and what to look for. I’m a bit in love with vegetables at the moment, that’s my favourite territory, using meat or cheese as a seasoning for those vegetables and lots of spices.

I think balancing big flavours is a real pleasure when it comes to eating and it can be very expensive to eat if you want to eat big chunks of meat and there are other ways of doing it, that lamb leg that becomes the souvlaki the next day.

MATT PRESTON

june 2015

IS THERE ANYTHING YOU DON’T LIKE TO EAT I do have one rule and I don’t like to eat anything that smells of poo or wee. I know the high end foodies love that sausage made with the end of the pig’s intestine or the stinky kidney or in Florence anything called lampredotto which is the last bit of stomach of the cow, and you pick it up and it smells of bum. I love the skill of the chefs in turning something that would normally get thrown away, into something edible, that’s great but I’d rather have a delicious carrot that’s been slow roasted. profilemagazine

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rather than anything else,” he says.

“I got home the other day and my daughter said, ‘I’d like some fresh baked bread please’. I had to go into the kitchen and try and find a way of making some, which is a great challenge for me, it was a MasterChef moment.

“I used my flatbread recipe and put it in a muffin tin and made these little scones and it worked really well and that’s something you’ll see on Master Class, it starts with a nine-year-old’s invention test.”

Matt is a husband to Emma, a father to 14-year-old Jonathan, 11-year-old William and nine-year-old Sadie, and a mad soccer fan.

He is also an award-winning food critic, writing for the most highly regarded newspapers and magazines in the country, namely the Epicure in The Age and Delicious magazine. Matt has been writing for the latter for 12 years, which he describes as “a beautiful joy”.

“I love it, food writing, it’s my dream job … even after seven years on TV, it’s my happy place, I spent three days last week researching the history of the brownie for a column,” he says.

“Food is not only delicious and tasty, it’s also fascinating in terms of its social implications and how it resonates with people for more than nutritional reasons, it’s more than an equation and dinner, it’s way more than that.”

And it was that innate passion for food in all forms, which lead him to be offered a job as one of the judges of MasterChef – that story alone is almost hard to swallow.

“I was in Paris doing a story with my wife, we were having an amazing meal in Paris, I was eating Pierre Hermé macarons (he’s the guy who inspired Adriano Zumbo) and I was watching soccer on the telly.

“I went, ‘I don’t know about this TV life, I kind of quite like where I am at the moment’.”

He obviously took the job, in large part because Gary and George had already signed up.

“We all thought it would last three months and here we are seven years and 500 episodes later, making a food show which we love more now, because we appreciate the privilege to do it,” he says.

“The food these contestants put up has been brilliant and watching them grow and develop and helping them with that and then watching what they do when they leave the show is amazing, it’s incredibly satisfying.”

Matt, George and Gary have known each other outside of the show for many years. In fact Matt has reviewed a bunch of their restaurants – with a mixed verdict.

“I reviewed (Gary’s restaurant) Fenix a couple of times and I reviewed George’s Reserve, all along the way I’ve done all their restaurants,” he says.

“I criticised Gary’s Boathouse when he opened that, in that wonderful way journalists have the luck of having the wobbly table or the drafty table, I got the wobbly table and that’s been a joke ever since.

“Boathouse is near where we shoot in Flemington and so when we go to the Boathouse Gary goes, ‘Let me check the table!’”

Given Matt’s exposure to the best in Australian and international cuisine, I wondered whether his job had ruined him when it came to eating ordinary home-cooked food at home.

“No, anything but. I was asked (recently), my favourite places in Melbourne and I said, ‘probably my house at the moment,’ I love it,” he says with fond affirmation.

“Since I’ve been writing a lot more recipes and cooking a lot more at home, it’s made me enjoy home cooking more and how can you beat an icy cold bowl of cornflakes and freezing milk or a really, really, really

“I never wanted every Australian man to wear a cravat, but I love the idea that hopefully now Australian men are more confident about wearing a pair of red pants or they rejoice in their comedy Hawaiian shirts, they want to wear red socks, it’s good.”

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EXCLUSIVE

good boiled egg that’s perfectly set.

“The only difference now is rather than salt and pepper I might put some dukkah on there or do something like that, but at the end of the day it’s still about the egg and the salt.

“You’re just as likely to find me chowing down on a really good burger, in fact you’re more likely to find me biting on a burger than something super fancy.”

Matt’s not one to snub doing the dishes either – wearing cravat and all.

“I get home about 7.30-8pm, walk in, take the jacket off and do the washing up because that’s what needs to be done and my wife cooks for the kids,” he says.

“On the weekend I’ll cook or even better, we’ll get them to cook. My daughter made me my first cup of coffee the other day, it was really, really good, way better than I could have done!”

As we wrap up our interview, Matt prepares to bunker down and read the first draft of his fourth and final (“for a while”) cookbook. While he remains tight lipped on the type of recipes we’ll find inside, one thing I can guarantee, he won’t mince his words.

MasterChef airs 7.30pm Sunday to Thursday on TEN

PASSION FOR FASHION

If you’ve ever wondered who wears the pants in this television trio – regular viewers of MasterChef will notice Matt’s loud and lairy pants have already made quite an appearance this season, and the best is only yet to come.

“My new pants have their own publicist, they’re becoming bigger than the cravats,” Matt says in jest. “Cravats are about to give up the publicist, the pants are taking over, it’s ridiculous, it’s not about me, it’s about the pants and I love it.”

Since Matt first appeared on our screens donning a ketchup and mustard-coloured cravat, the fashion accessory took on a persona of its own and it didn’t take long for the moniker ‘Matt the Cravat’ to catch on.

When asked about the silky scarves, Matt admits he has far too many to count, likely around 400, and that’s culling around 50 every year to donate to charity.

But cravats are so 2014 – 2015 is the year of the pants!

“I’ve been wanting to wear these specific pants for a while – the crazy june 2015

MATT PRESTON

pink tartan ones from episode two that looked uncommonly like pyjama pants, there’s some more stuff in the trouser territory that I’m very excited about,” Matt gushes.

“I never wanted every Australian man to wear a cravat, but I love the idea that hopefully now Australian men are more confident about wearing a pair of red pants or they rejoice in their comedy Hawaiian shirts, they want to wear red socks, it’s good.

“For too long society was very prescript about what men wore, it was always a pale blue shirt and a blue suit or a grey suit and I’ve been lucky enough to come along at a time when Australian men wanted to experiment.

“When I started wearing pink on the show I got terrible comments written about me, but what’s the difference between a pink shirt and a blue shirt? It’s

great, the boundaries have come down.”

Matt’s jackets are also tailored with internal pockets – as was revealed earlier this MasterChef season when he plucked his own spoon from the inside of his jacket.

“All my jackets are designed with a couple of small internal pockets, one which is small enough to put a microphone pack and the other which is two slots for forks and spoons,” he says.

“You never know when you want a taste and I’ve normally got a fork or a spoon in there, but you can’t plan those moments when there isn’t enough cutlery.

“I once went out with a girl whose father was very particular about his tea bag … he had a little silver-like card holder with two tea bags in, so wherever he went he could always have the tea he wanted.” profilemagazine

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“I think there’s a lot of MONEY spent on stuff that isn’t really as ORGANIC as they’re saying.”

AN NETTE SY M

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1. ANNETTE SYM 2. SARAH NASH 3. TANIA HUBBARD 4. BLACK BEAN VEG WITH MIXED ASIAN GREENS 5. LIZ FRENEY 6. VIETNAMESE BAHN MI ROLL 7.THE LUNCHING LADIES 6

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CORBINS

Maroochydore

LADIES AT LUNCH

MODERN FOOD TRENDS

VS.

good old fashioned healthy eating WORDS NICOLE FUGE PHOTOS REBECCA SMITH VENUE CORBINS, MAROOCHYDORE

Everywhere you look there are reminders of the healthy eating movement sweeping the globe. But is it really a nouveau trend or simply good old fashioned healthy eating?

Nicole Fuge chats with the lunching ladies to discover more.

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month before my best friend’s wedding I turned to the Paleo diet in an attempt to shift a few stubborn kilos. As an extra security measure I also bought 14-day Weight Loss Tea and every night would pinch my nose and skoll the nasty brew, almost willing the centimetres away with every mouthful. Suffice to say, I fit into my maid of honour dress. But the next day I almost put all the weight back on in one sitting as I gorged on ice cream, chocolate and pizza – the food I’d deprived myself of for so long.

Clearly seeing the error in my ways, I’ve since found a pretty good balance and vowed to never again succumb to fad diets, instead reverting to the notion – eat less, move more.

It’s interesting to read about how food consumption has changed over the years. In the 1920s, flour, sugar and rice were among the top grocery items, then in 1958, Coles and Woolworths moved into the grocery business, stocking long shelf-life, canned, dried and frozen foods. From the 1970s, there was a trend towards eating ‘convenience foods’, which continued into the 21st century. However there has been a marked shift in more recent years, with the evolution of the healthy eating movement, more people choosing to prepare healthy meals at home and an all-round shift in how people view and consume food.

With that all in mind, I decided to see what others thought and over lunch at Corbins in Maroochydore, put a range of questions to my guests. Joining me was Tania Hubbard, owner of Gluten Free Grain Free Co, Sarah Nash, co-owner of Velo Project in Mooloolaba, Annette Sym, author of cookbooks Symply Too Good to be True, Liz Freney, owner of Kooshka Hair in Mooloolaba, and photographer Rebecca Smith. profile: What do you think about the current ‘organic’ trend? sarah: Look at all these health issues around at the moment, I think it’s really important moving forward to eat good produce, because it doesn’t have chemicals sprayed all over it. I think it’s a great move. annette: I’m on the fence with it because I do totally believe in it, but I query what we get. I think there’s a lot of money spent on stuff that isn’t really as organic as they’re saying. liz: I like the fact it’s made everyone conscious about what they’re eating … people are much more conscious of what they’re choosing, people are going to eat a salad instead of chips on the side, and we now are seeing more options. Everyone is thinking about it more, whether it’s organic or not. tania: From my perspective, I love that organic is raising people’s awareness about food, but what it’s not doing is bringing the june 2015

conversation back to who the real hero is. Organic as a label and organic as a practise and organic as a trend is the hero, when in fact it’s our farmers. So if the pressure is on our farmers to grow organic without support, then the whole organic argument is a bit null and void. But if people are choosing what works for them and what fits in their budget I’m certainly not going to tell anyone what to eat. Organic is trending but I’d challenge the notion that something that’s organic from Japan or China isn’t necessarily going to meet our standards for organic in Australia. When you buy organic chia seeds from Bolivia for example, you might want to consider what certification that’s going through and how much you’re paying for it. annette: It’s all about that marketing – I was at a conference and they had an Allen’s lollies stand there and I asked why they suddenly put 99 per cent fat free on their jellybeans because they’ve always been fat free, and they said their sales tripled when they put that on. tania: Organic doesn’t mean that it’s good, organic doesn’t mean that it’s nourishing food, I visited an organic farm and they’re certified organic but their soil is incredibly depleted. So just because something is certified organic doesn’t mean the food’s really nourishing and packed full of nutrients. profile: Do these trends create too much pressure on everyday people? tania: The trend creates stress and pressure and judgement and that’s what worries me, so I hope that part of the wave dissipates and people relax into going to the Farmers’ Markets or go to Woolies and buy what they can afford from the outside aisles. I worry that trends create pressure and push people into corners and it’s hard to get back out of those. liz: Someone from the average family will buy their fruit and vegies but half of it will probably be frozen. I think the movement will come through but I think it will be very slow movement for people who don’t earn a lot of money. I know what I’m like, if I eat out I’ll pick the most organic and yummy dish, but because I’m a single person at home, starting a new business, I don’t have a lot of spare cash and I’ll buy the ‘four for $12’ soups from Coles and I know it’s not long term healthy but it fuels me. profile: Is there something more in these trends, or is it just healthy eating? liz: I think it’s all about healthy eating, you’ve got your Paleo and all that and they all have their qualities, but at the end of the day it’s about healthy eating and the amount of exercise you put with it. profilemagazine

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“The trend creates stress and pressure and JUDGEMENT and that’s what worries me.”

TA NIA HUBBA RD

annette: I just think everything in moderation, when you take out massive food groups, unless you’ve got real issues like you are Coeliac, you can still have the flour but it’s going to be gluten free flour. I think let’s just eat in moderate amounts, let’s be mindful. Get off your bum and think about what you’re eating, is this going to nurture me and give me energy, how much am I putting in my mouth as well. Grapes are fabulous but if you eat 2kg every day there’s going to be a problem. And get excited about eating, think about it as a beautiful thing. tania: Whatever it is you choose to eat, if it’s been watered and had sunshine and grows the way we grow, that kind of works for me … I was reading a Woman’s Weekly the other day from the 1960s and there’s a whole thing in there of how to fit into your dress and lose pounds, the notion of food fads and people pushing and finding limits of how we can eat and not eat and be better has been around longer than we think. But now social media is driving it and it’s on our minds a lot more these days. profile: What is the craziest ‘diet’ you’ve tried or heard of? annette: I’ve tried nearly everything. I’ve even tried things that I wouldn’t like, just so I know when someone says to me, what do you think about that … I’ve tried acupuncture, hypnosis. I remember the Israeli diet, I lasted until day eight and I couldn’t eat carrots for about a year. I never did the grapefruit diet though because I thought I would kill a family member! I’ve done Weight Watchers, Jenny Craig, all those … I thought the chocolate one would be good. sarah: I did the cabbage soup diet in grade 12 to fit into my formal dress. tania: I started the 40-day water cleanse once and it just sucked enormously.

I got to day 12! rebecca: I did a 10-day juice cleanse … I loved it, I was starving by day four or five, I was dreaming of a big piece of salmon and steak, but by the end of it I felt so good. liz: I give up sugar every now and then. sarah: My husband worked in a resort and had a lady come to him and say she couldn’t eat anything starting with the letter C – I don’t know where that came from! tania: My friend did the Beyonce water and maple syrup and cayenne pepper.

She wanted to drop a few kilos before her wedding. annette: I lost 35kgs and kept it off for 22 years and the only time I had longevity with my weight is when I decided to stop the dieting and eat healthy and look at portions. profile: What is your food vice? tania: Crispy chips and a big glass of port. sarah: Cheese and wine. liz: Sugar, I love baking. annette: Red Rock chilli chips, don’t open a bag near me. rebecca: Everything, chocolate, ice cream...

While visions of sugar plums danced in our heads and cackles of laughter swept across the table, we left agreeing that food is meant to be enjoyed and that 90 per cent of the time it’s important to eat healthy food that nourishes you – for that other 10 per cent, as Tania puts it, “fill your boots”.

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MOOLOOLABA PRAWNS WITH GUAJILLO CHILLI AND CRACKED SESAME SEEDS

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CORBINS, MAROOCHYDORE

Asian-inspired restaurant, Corbins, is fast building a reputation for bringing a new approach to dining. Nestled in the heart of Maroochydore, across from the exciting new Big Top Market Fresh development, Corbins is the brainchild of head chef Jake Pregnell.

Before we went to lunch, I had a quick look at the menu, to see what delicacies await and was intrigued by their selection of raw dishes including such delicacies such as hand-minced Cape Grim beef tenderloin, kimchi, egg yolk and wombok stem.

Now I’m not adventurous enough to give that a go, instead opting for something more pedestrian, but still very delicious. The Vietnamese Bahn Mi Roll (for lunch only) was a crowd favourite, with two of us ordering the chicken and another ordering the roasted pork belly, both topped with crunchy pickled vegetables and chilli sauce.

Other dishes ordered were chargrilled Mooloolaba cuttlefish salad with wombok, mustard greens and kewpie; Black bean veg with mixed Asian greens and black bean sauce; Mooloolaba prawns with guajillo chilli and cracked sesame seeds; and the Watermelon salad with fresh coconut, mint and nham jim.

With a hum of chilli on my palate, a clear indicator of a meal packed with flavour, I polished off my meal and looked around at the empty plates around me – Corbins an obvious hit with my guests too.

Corbins 34 Duporth Avenue, Maroochydore Phone 5326 1022 www.corbins.com.au

profilemag.com.au

CHEF PROFILE

JESSE BROWN

PLATING UP WORDS ANNA RAWLINGS PHOTOS CHESTERTON SMITH PHOTOGRAPHY

F

In the bustling riverwalk precinct of Maroochydore, the clang of dishes and whirr of utensils mix with the delicious scents of fresh salmon and herbs. Riba Kai Cafe Lounge’s new head chef, Jesse Brown is plating up.

ood is the nourishment of the body and soul, but Jesse also credits the chef profession with his future, sharing that finding his way in the industry kept him “off the wrong side of the tracks”.

“It got me off the streets, some of my mates went the other way and I just followed my passion and my dream.”

Sharing his Italian heritage with the cuisine he loves, Jesse enjoyed a Melbourne upbringing peppered by regular trips with his mum to Chinatown and the city’s many foodie venues.

After moving to the Sunshine Coast and graduating high school, Jesse started working at a fast food restaurant which sparked a realisation of a love of cooking.

“I was always at home by myself so I had to teach myself how to cook. After my first cooking job I went straight to an Italian restaurant in Pacific Paradise and handed in my resume.”

After completing the three-year apprenticeship, Jesse qualified as a chef, but not before he had taken away valuable experience.

“I was learning how to make everything from scratch – pasta, pizza dough, all sauces. I used to go to Mooloolaba and get fresh seafood, picking out big king prawns.”

From there, Jesse joined the kitchens in his grandfather’s local Italian restaurant, eventually taking over from the head chef and leading the kitchen for three years.

Since joining Riba Kai Cafe Lounge more than a year ago, Jesse is now the head chef, leading two qualified chefs and two cooks.

“The way I come up with food is I’ll get a notice from the fruit and vege supplier and I’ll go through and underline what ingredients I want to use and put them together for a dish,” he says. “I really want to start doing desserts because we’ve just started trading nights and I want to do a three-course menu with three options for each.”

Resourcefulness is the order of the day for Jesse, who has been self-taught for much of his career in addition to the formal training of a chef’s apprenticeship. “The creation of the food, the look of the food – you can never stop learning with cooking and that’s what I love the most,” he says.

“I’ve been trying to fuse different cultures together in my personal time to see how it goes. I’ve started writing a cookbook at home, on my days off I’ll come up with stuff and if it works I’ll put it in my little black book.”

With Jesse’s hope to get his cookbook published eventually, he shares it will be filled with his own style of cookery influenced by “a bit of everything”, and few traditional Italian dishes and his own fusion experiments.

And of course, his Italian grandfather and those ever-secretive family recipes, of which Jesse himself isn’t quite ready to give away.

“He would never tell me them, now I know where I get it from,” laughs Jesse.

“You can never stop LEARNING with cooking and that’s what I LOVE the most.”

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Your real food & real health community.

Our cookbook has arrived!

www.kunara.com.au

1279 Sandgate Road Nundah Village QLD 3266 6632

n-free 120 nourishing glute to take u yo r fo winter recipes re or to ins le ab home. Avail m.au .co ra na ku online at www.

TOP DROP

D’ARENBERG:

THE RED STRIPE BRIGADE WORDS STEVE STREET CSW (CERTIFIED SPECIALIST OF WINE USA)

W

e have some truly great family wine institutions in our young country.

Sure, we don’t date back centuries like certain parts of Europe but the stories ring true with tales of legend and grit that gives this country the colours that people on the outside admire and want. One of those institutions that is alive and well is the Osborne family that own the well-known d’Arenberg Winery in South Australia’s sub region of McLaren Vale, dating back to their first vintage in 1928.

Better recognised as the wine with the ‘Red Stripe’ on the label, fourth generation son, Chester Osbourne oversees more than 50 wines produced at the winery. Fruit parcels are sought from the family vineyards, local growers in McLaren Vale and the southern end of the Adelaide Hills. A large portion of the focus is

on Shiraz and Grenache – and why wouldn’t it be when you have access to some of the oldest plantings in the country (dating back over 100 years in some vineyards) which produce low yielding, high quality fruit parcels resulting in dark intense wines that the region is recognised for. However, the region has also plantings of varieties that fare very well in the warm sub Mediterranean and maritime conditions including Sagrantino, Cinsault, Tempranillo and Tinta Cao. Chester uses these varieties to produce interesting mid weighted styled blends that offer an alternative to their more muscled cousins of Shiraz and Cabernet Sauvignon.

Wine Discovery Workshops are held every month on the Sunshine Coast with Steve Street – go to www.thewinewall.org for all details.

TRY THESE TOP DROPS: 2013 d’Arenberg Olive Grove Chardonnay – Brilliant pale straw in colour with white floral and ripe nectarine aromas that make their way onto the palate with lovely peachy acidity and mouth filling creaminess. This little number is well at the top of its class and is exceptional value – Under $15 2012 d’Arenberg The Custodian Grenache – Bright purple crimson in the glass with sweet spices and hints of blackberry and raspberry jam on the nose. Flavours of stewed, spicy rhubarb and dark dusty cherries allow this mid weighted style a partner with all cured meats and cheeses that makes for easy drinking – Under $20 2010 d’Arenberg The Laughing Magpie Shiraz Viognier – Dark maroon and crimson hues with blackberries, blood plums and cedar aromas continue across to the palate of brooding dark fruits. There is a wonderful mouth filling silkiness to this red that may be due to the small addition of Viognier parcels to the ferment. Great for the discerning big red lover – Under $30

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attention foodie lovers!

TASTE

“I love that a morning coffee at a BUSTLING espresso bar with your fav tune blasting can give you exactly the kick you need to START YOUR DAY.”

EAT YOUR

This little foodie went to market, this little foodie went home, this little foodie had roast beef and took a photo of it on her phone. Leonie Prendeville was tired of hearing the incessant tune ‘there’s nowhere to eat on the Coast’, so she set about proving the naysayers wrong and discovered some delicious gems along the way.

heart out! H WORDS NICOLE FUGE PHOTOS REBECA SMITH

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er name is Leonie Prendeville, but you may know her as @village.kitchen, sharing snaps from her cold drip caffeine hit on a Monday morning, or Sunday brunch feasting on raw vegan pancakes. Simply put – Leonie loves food.

“From as young as I can remember I’ve always loved food,” she says. “Eating it, cooking it, drawing it, growing it and researching the effects different foods and diets can have on your body.”

profilemag.com.au

LEONIE’S

favourite eateries

TASTE

LEONIE PRENDEVILLE SHOT ON LOCATION AT GET FRESH, COTTON TREE

New Earth Café, Coolum Beach Get Fresh,

Cotton Tree

The Velo Project,

Mooloolaba

The Curry Bowl Indian, Buddina The Noosa

Farmers Market Follow Leonie’s food journey on instagram @village.kitchen

For Leonie, it’s more than sitting down to a meal to quash the rumbling hunger in your belly, it’s about the experience and exploration through food.

“It’s finding new places to eat, when I lived in Melbourne I ate at 165 different places in two years; new meats to taste, I have a bit of an obsession with this that started in Japan where I ate raw horse; new dishes to cook or even new ways to eat, like in India where I ate with my hands for a month.”

When Leonie moved back to the Coast after living in Melbourne, London and Chicago for four years, she was pleasantly overwhelmed by the “awesome food scene” that emerged and couldn’t believe people kept saying she must be missing the food options because there was “nowhere to eat on the Coast”.

“All these great new places were popping up but no one seemed to be noticing. I have a social media and marketing business so it made sense to put those skills to use and share these new foodie gems,” she says.

“The new wave of cafes, bars and restaurants opening are mostly owner operated and they seem to be particularly mindful of sourcing the best quality ingredients with many being completely organic. june 2015

“Menus are exotic and adventurous and the food tastes and looks amazing. What I really dig though is the volume of love being poured into every aspect of making a beautiful place for people to come together and share a meal. The Sunshine Coast food scene has real heart.”

Leonie says while she goes out for breakfast more than any other meal, her favourite meal is dinner and she revels in discovering new places to try.

“When I hear of something new it goes on my list (it’s a long list!) of places to try. When your friends know you’re a foodie you also get loads of suggestions and recommendations,” she says.

“I’m all about appropriateness; when you find the perfect place for a certain occasion it can set the tone for the whole event – or even day.

“I love that a morning coffee at a bustling espresso bar with your fav tune blasting can give you exactly the kick you need to start your day, or on the flipside a chai latte in a cute little café with a girlfriend after a big week can bring total calmness.”

With her favourite beverage in hand, Leonie snaps a quick pic, flicks through the filters and tags her current location, before skipping off, ready to take on the day. profilemagazine

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GOURMET PROFILE

The Post Office The Post Office in Maroochydore is the perfect combination of steakhouse and beer garden, bringing a modern twist to a historical concept. Nestled in the heart of Ocean Street, The Post Office offers a choice of indoor dining in a contemporary, stylish setting or a private beer garden with a casual vibe and separate bar. Renowned for their freshly prepared food and delicious steaks, head down to The Post Office to tuck into prime Black Angus cuts locally-sourced from Kingaroy, while the starters include tempting options such as the succulent pink Himalayan salt and pepper squid with aioli or Canadian maple syrup pork belly bites. With a restaurant, bar and beer garden all in the one spot, The Post Office is a top destination for after-5pm drinks, dinner and snacks – why not finish your evening with one of their delicious espresso martinis!

10 Ocean Street, Maroochydore Phone: 5443 5443 www.thepostofficebar.com.au

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

Good Bar Diner Since opening in late 2014, Good Bar Diner has gained a popular foodie following for their mouth-watering American-style diner food and unique cocktails and drinks. As the evening darkens, the late-night diner is a bright beacon in Mooloolaba, attracting an eager crowd drawn to live music, delectable food and new-concept drinks. A browse of the menu offers meals with salads, steaks and schnitzel among other options, while the burger range features their trademark ‘The Good Burger’ (double beef, double cheese, ranch, pickle, ketchup and mustard) to ‘The Holy Crab Burger’ – soft shell crab with ‘1000 AD’ island sauce and rocket. For cocktail and liquor aficionados, try a Rum-tini or one of the many innovative mixes, while the signature drink ‘The Apple Jerry’ serves up Sailor Jerry rum, fresh green apple juice and loads of ice. Cheers to the weekend!

5/19-23 First Avenue, Mooloolaba Phone: 5477 6781 www.thegoodbar.com.au

The Paleo Place The Paleo diet and lifestyle has a big presence on the healthy eating landscape, and the Sunshine Coast is now home to the healthy and wholesome The Paleo Place in Caloundra. Recently opening its doors, The Paleo Place has a range of delicious Paleo meals, snacks, desserts, juices, smoothies and coffee. A browse of the cabinet may feature goodies such as mango chia pods, cashew Paleo snickers bars, ginger-spiced carrot cake, sweet potato chocolate brownies and more gluten-free, dairy-free and sugar-free treats. The ‘back-to-basics’ style of eating sees The Paleo Place use fresh ingredients for minimally processed food. There’s also an online ordering system available, meaning you can get your super-tasty health fix on the run.

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28 Omrah Avenue, Caloundra Phone: 5491 8388 www.thepaleoplace.com.au

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With the arrival of winter, 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. Boasting an authentic Italian menu and being fully licensed they offer a warm, rustic atmosphere. Established 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. All’ Antica offers tailored function packages where the entire restaurant may be exclusively booked for functions with 40 or more guests, and they also cater for all dietary requirements. So, what are you waiting for – come in and dine at All’ Antica.

GOURMET

All’ Antica

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

TOME - Coffee Shop Tome is bringing the sweetest recipes to life in their central Maroochydore coffee shop. The richly-titled cakes and confectionery are matched by flavour – from the delectable flourless chocolate peanut butter naked layer cake with copper macarons and macadamia praline to the lighter orange blossom and raspberry naked layer cake. The conceptual food experience continues with deconstructed iced coffees and iced chocolates, which are delightfully paired with their gluten-free chai tea maple and fig cakes. Sip on a coffee or a cold-pressed juice as the perfect accompaniment for any selection or a pick-me-up on your lunch break. The only downside? Their creations almost look too good to eat!

21 Ocean Street, Maroochydore Phone: 0477 665 524 www.facebook.com/tome.coffeeshop.gallery

Little Boat Espresso The Little Boat Espresso is serving up homemade baked goods, all-press coffee and seasonal food fresh off the chopping block!

Situated in seaside Marcoola, The Little Boat Espresso is a whimsical cafe destination ready to nourish your body and soul. The autumn menu is bursting with flavoursome fare from brekky, to lunch and dinner. The menu includes organic sourdough topped with smashed avocado, Baramba feta and fresh herbs or housemade preserves, black sticky rice porridge accompanied by grilled banana, roasted coconut, ginger syrup and Barambah Greek Yoghurt, pulled lamb shank shashuka baked eggs, 41 degrees hot-smoked salmon rillette with crispy ciabatta, fresh herbs and lime, and grilled haloumi, chickpea and zucchini salad with harissa and oven-baked ciabatta and squid ink waffle with house cured ocean trout and fennel remoulade (pictured) to name a few.

3 Lorraine Avenue, Marcoola Phone: 5457 0898 www.littleboatespresso.com june 2015

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herbed ricotta pie RECIPE

Recipe provided by 4 Ingredients

Ingredients • 3 free range eggs • 1 tablespoon organic plain flour (extra for the tin) • 500g ricotta • 2 tablespoons of freshly chopped parsley

Method Preheat the oven to 180c. Lightly spray a 16cm cake tin with olive oil and then sprinkle some flour; rolling the tin and tapping the sides evenly to coat the whole surface. Dispose of the excess flour. Into a large bowl, crack and whisk the eggs (careful not to over beat, as too much air will make the pie sink). Add remaining ingredients, season with salt and pepper and mix until blended. Pour the mixture into the prepared tin, tap on the counter to make it level. Bake in the centre of the oven for 40 minutes or until the filling is just set and does not jiggle. Midway into baking, turn the pie so it browns evenly. Cool before slicing into wedges to serve. Serves 4.

So versatile and incredibly delicious.

Tip/hints and common sense: You can use any type of eggs or brand/type of plain flour.

We recommend organic/free range in this book but it is completely up to you, your budget, taste and personal preference. We do not pretend to be perfect or preach, common sense rules.

Herbs: You can use whatever type of herb you prefer, I have used basil and added sliced tomatoes, I have used coriander and zested lemons, it's completely up to you.

For presentation purposes and a little WOW factor, you can serve this incredibly simple but tasty dish with a beautiful crown of thinly sliced radish, cherry tomatoes and pretty edible flowers from a homegrown chive plant. A meal fit for a princess!

Add a little cheese if you want, go wild with flavours and ideas and excite your tastebuds!

Buy a signed copy of 4 Ingredients Cook 4 a Cure (normally RRP $24.99) for just $17.99 including FREE delivery within Australia. Go to www.4ingredients.com.au/product/4-ingredients-cook-4-cure $4 from each sale is donated direct to The National Breast Cancer Foundation Australia.

4 Ingredients Cook 4 a Cure is available from all Big W Stores Australia wide and direct from our website. Cook 4 a Cure is a stunning collaboration of over 60 recipes using just 4 ingredients or less, from author Kim McCosker.

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Meet the man behind the Blue Wiggle – Anthony Field

CULTURE LIVE

Find out what’s on in your neck of the woods

culture trail

+ MUCH MORE...

june 2015

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MUSIC

‘THE WIGGLES’ SIMON, EMMA, LACHIE AND ANTHONY

e u l B THE

WIGGLE WORDS NICOLE FUGE PHOTOS CONTRIBUTED

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His name is Anthony Field, but you will be forgiven for knowing him as ‘the Blue Wiggle’.

And he’s responsible for penning those catchy Wiggles tunes, like Rock-a-bye Your Bear, you just can’t get out of your head – no matter how young or old you are!

he Wiggles have achieved phenomenal success worldwide since forming 23 years ago and have sold over 23 million videos/DVDs, 7 million CDs, been broadcast in over 140 countries and sold out countless live shows. As the creator of The Wiggles, Anthony Field produces the music for the group, writes and directs all their live shows. He took some time out from The Wiggles Rock n’ Roll Preschool tour to chat to Profile Magazine, ahead of their show at The Events Centre in Caloundra on Thursday, 18 June. profile: What was your background in music before joining The Wiggles? anthony: I was born in Sydney’s western suburbs in 1963 and am the youngest of seven children. Coming from a long line of musicians, I developed a passion for music at a young age and was taught the violin at school, and guitar from my brother John and by listening to Elvis and Rolling Stones records.

I then joined The Cockroaches with my brothers Paul and John, along with Jeff Fatt (original Purple Wiggle). We toured and performed around Australia recording four albums, and we were even awarded a

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Gold and Platinum album! While in The Cockroaches, in 1988, my niece, Bernadette Field, died of Sudden Infant Death Syndrome (SIDS) and the group started to curtail its touring schedule. So I decided to return to university and complete my degree in Early Childhood Learning.

I really enjoyed studying early childhood music and given the success we had with The Cockroaches, I decided to record an album in the hope that at the very least, it would help me get a job as a preschool teacher!

I then began teaching at Sydney’s Temple Emanuel and also, the ABC signed a deal with The Wiggles to release the album. profile: Tell us about the song-writing process for The Wiggles, where does a lot of the inspiration come from? anthony: People say, “how do you make the music for children, how do you make it appropriate for children?” Well before we write a song, we always think about what’s in it for the child. Is it a singing song; a song they can sing along with? Is it a listening song? A song with a story in it? Is it a playing song; a song that encourages them to play?

Is it a dancing song; a song that encourages them, of course, to get up and have a dance? So we always think about these elements before we profilemag.com.au

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MUSIC

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1. ANTHONY ROCKING OUT ON STAGE, 2. THE WIGGLES PERFORMING TO THEIR ADORING FANS, 3. ANTHONY AND DOROTHY THE DINOSAUR ENTERTAIN THE CROWD

write a song for The Wiggles show and I think that’s why children are so engaged by The Wiggles music. profile: Can you recall any embarrassing stage moments? anthony: Maybe not embarrassing, but certainly the funniest moment.

Children will often come to the front of the stage to tell us something or ask us something. This is often a lovely or funny part of the show as children may want you to stop the show so they can tell you that ‘I’ve got a dog’, ‘I am three’, ‘My mum’s had a baby’, ‘I saw you on TV’, because preschool children are egocentric and to them, there is no other person you are performing or talking to, it’s just them. These kind of comments I hear almost every day, but there is one comment that I still remember from over a decade ago, I was performing in outback Australia and the hall we were performing in was not air conditioned and the temperature outside was 100 degrees! Our shows are very active anyway, so we were all drenched in sweat. A small child was pointing at me saying something and so in between songs I stopped the show and asked what he wanted to say. The little boy pointed at my sweaty self and said, ‘You’re melting!’ profile: What’s the best part about being a Wiggle? anthony: Being able to continue to make music and engage an audience is something that I have never and will never take for granted. I feel blessed to still be entertaining children after 23 years. Beyond that, everything else is a bonus. It’s been great to see so many different countries and of course to meet so many people. We often meet with children who have special needs and those who are seriously ill and it is a privilege to see the effect that music can have on children who are facing so many challenges. profile: What is your favourite song to perform? anthony: That changes every day! I still love singing Rock-a-bye Your Bear, 23 years after I wrote it. I guess that my favourite song at the moment is Rock and Roll Preschool as the children sing along and do the actions (as they do for most Wiggles songs) but this song also gets the grown-ups joining in!

june 2015

profile: When Murray, Greg and Jeff retired, why did you decide to stay? anthony: Firstly, I love what I do. I can’t think of another thing I could do that would give me so much creative and personal pleasure than making music with The Wiggles. I am fitter than I’ve ever been in regards to my diet, exercise and in general. Emma, Lachy and Simon have given me a new lease of life, their enthusiasm gives me even more fuel in my tank! profile: What is it like performing with the three new members Emma, Simon and Lachy? anthony: It’s been wonderful! Of course, having the first female Wiggle in the group has been a source of great excitement for our audience and it had an instant reaction. Young children come to our shows dressed as Emma with bows in their hair. Lachy and Simon’s beautiful, theatrical voices combined with Emma’s voice have changed our sound. It’s still clearly The Wiggles but with an added dimension. Our TV series Ready, Steady, Wiggle! has been on air for the last 18 months and so for the majority of our audience, these are their Wiggles.

We’re continuing a wonderful tradition established over the last 23 years. Just as the best early childhood shows around the world like Sesame Street and Playschool, have had some cast changes, so have we. We hope The Wiggles music will continue for generations to come. profile: How have The Wiggles reinvented themselves? anthony: Coming from an early childhood background, what I learned at university in regards to children still applies to this day. I know that children learn best through play and so while we have a very real educational foundation to our songs and shows, the first thing in regards to anything we make is that it has to engage and entertain our audience. And while the platforms for our shows and the things we create have changed (when we first started our videos were on tape and our music on cassette) what we create has stayed true to our early childhood background. Of course we have a quicker and more direct ‘conversation’ with our audience through social media and our fan club, but the rest remains much the same.

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AUSTRALIA DAY

THE MUSIC OF ANDRÉ RIEU SPECTACUL AR

Featuring internationally renowned Scot Robin, Buddy Holly in Concert is one of the most exciting shows to hit the Australian cabaret and theatre scene in years. The two-hour production will see Scot Robin perform more than 30 Buddy Holly hits including Rave On, Peggy Sue, and Oh Boy! Performing at Concert Hall, QPAC in Brisbane on 13 June.

Australia’s acclaimed international violinist Ian Cooper is joined by opera stars, prima ballerinas, Australian Pipe Band Champions and a famous piano maestro with the Blue Danube Orchestra to evoke the exuberance of André Rieu in concert. The Australian ACE award-winning show is coming to the Events Centre Caloundra on 14 June. Tickets from $65.

www.qpac.com.au

www.theeventscentre.com.au

PEACE TRAIN – THE CAT STEVENS STORY Darren Coggan appears on 20 June in Caloundra for a national encore performance of his critically-acclaimed portrayal of one of the most inspiring and prolific singer/songwriters of our time, Cat Stevens. This night of music will take the audience on a journey to recreate such storytelling songs as Moonshadow and Father & Son. Tickets from $50 for concession.

Written and directed by playwright and Sydney Theatre Company satirist Jonathan Biggins, Australia Day returns in a new production.

The comedy celebrates what it means to be a true blue Aussie, from a satirical look at country town Coriole preparing for Australia Day. At The Events Centre in Caloundra on 27 June, 7.30pm. Full price tickets, $42.

www.theeventscentre.com.au

www.theeventscentre.com.au

DEAN RAY LIVE ON TOUR Australian alternative rock/blues singer Dean Ray will make a special appearance at Sol Bar in Maroochydore on 18 June. In 2014, Dean Ray was the runner-up on The X Factor and signed with Sony Music Australia, with his debut single reaching number five on the ARIA Singles Chart. He has since released his self-titled debut album. Tickets are $25 presale or $30 on the door. www.solbar.com.au

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AMAMOOR LODGE Amamoor Lodge Bed and Breakfast will host award-winning south-east Queensland artist Kelli (Mac) MacGregor on 3 to 4 June, as part of their Art at Amamoor Lodge 2015 program. Workshops run for one or two nights with three sessions. The workshop is an intimate course as Kelli guides you through her craft. Costs start at $260. Non-participating partners are also welcome. www.amamoorlodge.com.au

OPEN MIC NIGHT

ART OF SLEEPING

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BUDDY HOLLY IN CONCERT

Solbar will host Brisbane five-piece Art of Sleeping on 26 June. The band is known for their expansive arrangements and lyrics, and powerful soundtracks and now they are set for their biggest national tour, alongside Adelaide singer/songwriter Jesse Davidson and Melbourne dream-pop multiinstrumentalist Sunbeam Sound Machine. Tickets are $20 at the door.

Expect the unexpected as emerging artists and experienced cabaret performers hit the stage for Open Mic Night at the Cremorne Theatre, QPAC on 17 June. Hosted

by Queensland’s Queen of Cabaret Alison St Ledger, as part of the Cabaret @ the Cremorne season, the performers will step up to the mic and strut their stuff. If you’re interested in performing, you can register online at:

www.solbar.com.au

www.qpac.com.au profilemag.com.au

IMAGE CREDIT: HYUN-HEE LEE, 108 DEFILEMENTS, INK/PENCIL/SILK AND THREAD ON PAPER, 2013. ACQUIRED BY GRAFTON REGIONAL GALLERY

The Mary Valley Arts Link will launch the Mary Valley Art Festival in the heart of Mary Valley Country from 3 July to 5 July. The 2015 festival marks an incredible 15 years for the event, which provides opportunity for artists to showcase their talents and a chance to share in more than $5000 in prize money, and attracts entries from throughout south-east Queensland. Join artists, judges and art lovers at the gala opening night and the popular People’s Choice Award concludes the festival on Sunday. Entry to the exhibition starts from $3.

CULTURE

Mary Valley Art Festival

www.maryvalleyartfestival.com.au

Jacaranda Acquisitive Drawing Awards The Jacaranda Acquisitive Drawing Award (JADA) has been the means by which the Grafton Regional Gallery has gathered a unique and impressive collection of contemporary Australian drawing. The award was established in 1988 and is now a biennial event. The exhibition at University of the Sunshine Coast on 14 June to 4 July is of selected entries from the major show in Grafton held in 2014. The JADA provides artists who reside in Australia a unique opportunity to explore the complexity of drawing through Australia’s richest regional drawing award and is a Grafton Regional Gallery Touring Exhibition. www.usc.edu.au/art-gallery and www.graftongallery.nsw.gov.au

CULTURE trail

The Sunshine Coast has a rich cultural scene, follow the trail each month as we showcase the best of the arts, music and theatre.

Caloundra Arts and Crafts Fair Caloundra Arts Centre Association is holding their very popular Arts and Crafts Fair over the long weekend in June, from 6 June to 7 June. The fair will feature an incredible selection of handicrafts, including pottery, woodwork, original art and pastels to handmade lace, embroidery, jewellery and cards.

Come along and support your local community and purchase some genuine hand-made Australian products, with great gift ideas and delicious cake stalls offering lots of homemade goodies, jams and cakes. There will also be a plant stall, pre-loved books and magazines, raffles and craft demonstrations throughout the weekend. Their stunning gift gallery will be open during the fair as well. Entry is free.

African Children’s Choir

www.caloundraartsandcrafts.org.au

The African Children’s Choir brings its message of hope to the Sunshine Coast on 20 June in an evening of singing, drumming and dancing. The African Children’s Choir’s is comprised of orphaned and vulnerable children from the disadvantaged Kampala and Luwero areas of Uganda. The concert will be an exclusive double performance, featuring highly acclaimed dynamic looping artist Mr Percival as support act, with guest appearance by Cool Harmonies community choir. The African Children’s Choir vibrancy, music and dance have taken centre stage around the globe, capturing imaginations since the choir started touring North America and Europe 30 years ago to raise money for children’s education. In 2012 the choir sang the specially composed Sing for the Queen’s Jubilee, they have performed for American presidents, Nobel Prize winners, appeared on the stages of Carnegie Hall and the London Palladium as well as Matt Damon, Paul McCartney, Ellen De Generes and Bob Geldof. Tickets are $30 for adults and $20 for children. www.kwaya.org june 2015

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COMPETITIONS

A TWO NIGHT GETAWAY AT NOVOTEL TWIN WATERS RESORT

Looking for the ultimate sunshine escape? Novotel Twin Waters Resort offers a pristine beachfront location on idyllic Mudjimba Beach on the Sunshine Coast, set among 36 hectares of natural bushland and situated around a private beach-lined lagoon.

T

hanks to Novotel Twin Waters Resort, we have two night’s accommodation in a beautiful Overwater Lagoon Suite, including breakfast for two adults and two children (up to 15 years), for a lucky Profile reader to win!

Conveniently located only 5kms from the Sunshine Coast Airport and an hour drive north of Brisbane, the Novotel is a premium four-star holiday resort offering endless outdoor, rejuvenation and wellbeing options to inspire mind, body and spirit.

Presenting a large range of leisure facilities and activities for all ages on its doorstep, the resort features kayaking, a kids club, bike and running tracks, waterpark and more. Activity Central is open to the public.

Other facilities including an outdoor heated pool and spa, Nouveau Restaurant, Aqua Bar & Lounge, Deli Market and Café, Fish and Chippery, Lagoon Day Spa, Xperience Segway tours, Water Park and a Peter Thompson and Mike Wolveridge designed 18-hole championship golf course.

The resort’s Lagoon Day Spa offers every treatment your body desires and is nothing short of extravagant. With several treatment

rooms and massage rooms, and an overwater lagoon location, privacy and peace is never hard to find. Couples should not forgo the massage suite for two, complete with aromatherapy spa bath and chilled champagne on hand.

If it’s relaxing on the beach you like, travelling the food and wine trail, dining in, shopping until you drop, or getting your adrenaline pumping, there is something for everyone. Situated among a wide range of outstanding dining and shopping options, markets and a multitude of outdoor adventures, Novotel Twin Waters Resort’s Discovery Desk can assist you with information and bookings for popular attractions and activities on the Sunshine Coast.

When it comes to choosing your room, Novotel Twin Waters Resort is famous for its great variety of rooms and suites with a choice of 361 rooms and suites. This includes overwater lagoon suites, resort rooms (ideal for couples and small families), and one and two bedroom suites (for those looking for a large room and self-catering facilities). For a completely indulgent Sunshine Coast experience, the lavish and immensely popular Over-Water Lagoon Suites, resting on Novotel’s expansive salt-water lagoon and featuring a king sized bed, lounge area and opulent spa bath.

Enter online at www.profilemag.com.au for your chance to WIN! www.novoteltwinwatersresort.com.au 1800 072 277

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LOVES L

general manager / creative director Kara de Schot generalmanager@profilemag.com.au

OCAL

editor Ingrid Nelson editorial@profilemag.com.au

COMPETITIONS

PROFIL

editorial coordinator / senior journalist Nicole Fuge digital coordinator / journalist Anna Rawlings publication coordinator / graphic designer Johanna Jensen-Brown graphic designers Danielle Murphy, Deanna Byers business development manager Maree McGrath account manager Anne Luxford director of client satisfaction Kerry Phairs sales co-ordinator Tara King office manager / distribution co-ordinator Emily Steckelbruck hinterland specialist Sue Godfrey distributors Wade Fuge, Paul Robertson feature writers Kate Davies, Penny Shipway, Carly Rees cover photography Tanya Chesterton Smith, Chesterton Smith Photography photography Tanya Chesterton Smith, Rebecca Smith, Cheryl Nonmus, Wade Fuge phone 5451 0669 address Beach on Sixth, 102 / 65 Sixth Ave, Maroochydore PO Box 1065, Cotton Tree, QLD 4558 distribution 25,000 free copies are street delivered to high traffic areas across the Sunshine Coast and Brisbane, monthly.

digital

Our email newsletter is sent to 6000 inboxes monthly. We have an average of 19,000 impressions of our online magazine each month. Our social media reach is on average 20,000 each week across Facebook and Instagram.

Profi le magazine is a free publication (subscriptions available) published 11 times a year by Think Publications Pty Ltd ATF Profile Mag Trust. All rights are reserved and the contents are copyright and may not be reproduced without the written consent of The Publisher, Think 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.

june 2015

win a gold tennis bracelet Secrets Shhh Noosa was established in Noosa in 2000 by co-founders Jane Meredith and Dietmar Gorlich. Their combined 30 years of jewellery experience unearthed the awareness that not all women could afford the diamond of their dreams. Secrets was the first Australian company to introduce revolutionary Diamond Simulants set in beautiful fine quality, designs.

Secrets Signature Diamond Simulants, comparable in colour and brilliance to a fine diamond have since been embraced throughout Australia and the world.

Secrets Managing Director, Jane Meredith says, “Beautiful designer jewellery with stones larger than 1CT were simply out of reach for more than 90 per cent of women ... we researched the new technology in diamond simulants that was emerging in the late nineties. We were amazed at what we discovered; a stone that looked like a diamond, sparkled like a diamond and had brilliance that would last a lifetime.”

In addition to celebrating life’s moments with classic, timeless designs, Secrets is now also fashion focused, introducing beautiful colour ranges and designs straight from the catwalk.

Secrets’ designs can be seen in stores across Australia and online.

Enter now for your chance to win a 10CT Gold Classic Round Brilliant Cut Tennis Bracelet featuring Secrets Signature Diamond Simulants, rrp $630. Secrets Shhh Noosa, 32 Hastings Street, Noosa, phone 5448 0177 or email noosa@secrets-shhh.com

win a sinchies prize pack Sinchies reusable food pouches, sandwich bags and snack bags provide a mess-free, easy to use, easy to clean, safety conscious, convenient, portable and affordable way to store your food.

Ideal for people on the go and the 80ml pouch is perfect for the international flight liquid restriction!

Get Sinchies pouches at www.sinchies.com.au.

Profile Magazine has three x $100 gift vouchers to give away! Enter now for your chance to win.

win an isowhey pack The IsoWhey® range offers weight management solutions, is packed with 23 essential vitamins and minerals, plus provides your body with digestive enzymes, prebiotic fibre and probiotics for nutritional and digestive balance. IsoWhey® boasts a variety of flavours in the form of shakes, to provide you with nutritional balance, without compromising on taste. The product range features un-denatured protein, is gluten free, and free from artificial colours, flavours or sweeteners.

There are two prize packs to WIN, valued at $160 each. Each pack contains 2 x IsoWhey® Protein Powder 672g, 1x IsoWhey® Meal Replacement Bars and 1x IsoWhey® Shaker. Enter now! profilemagazine

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L AST WORD

“I am at my HAPPIEST when … cooking for others.”

MATT GOLINSKI

I grew up in … on a small farm in Palmwoods.

The first thing I do when I wake up is … turn on the coffee machine. I’ve recently taken to doing laps at the pool every morning first thing, but I’ve got a feeling my enthusiasm may wane as it gets colder.

WORD PHOTOS CONTRIBUTED

Award-winning chef Matt Golinski is a passionate advocate for the high quality produce and purveyors of the area and was recently named Food and Culinary Tourism Ambassador for the Gympie region. Matt’s passion is evident in his cooking and recipe designs, which strongly focus on fresh, seasonal ingredients from the Sunshine Coast and Gympie regions. Last month, Matt appeared at the Noosa International Food and Wine Festival for the 11th time. Matt is an avid Slow Food movement participant and regularly mentors budding local chefs sharing his cooking philosophies and extensive experience.

Away from the stove, Matt is a healthy lifestyle devotee and an enthusiastic runner hoping to compete in the next Sunshine Coast Marathon.

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I am at my happiest when … cooking for others. When I’m at my best I have the chance to become a part of people’s food memories forever and make them happy.

When I am not working I am … pottering around in the garden. I love planting things and watching them grow and change. I particularly like it if you can eventually eat them!

I wish I could … surf or skateboard. Unfortunately I don’t have enough balance or coordination to do anything that requires standing on a plank and moving forwards.

Most people don’t know that I … was the lead singer of a band called the First Offenders in the late ‘80s. We used to hire the Woombye Hall and put on concerts … I don’t think the Woombye Hall’s been the same since.

When I was growing up I wanted to be … a chef. Always a chef.

I couldn’t live without … exercise. I’ve become quite addicted to being active.

It keeps me mentally happy. I get pretty grumpy if I don’t get out and do some form of exercise each day.

My greatest achievement is … training young apprentice chefs and watching them go on to excel in what they do… Teaching them to cook is one thing, but teaching them to love what they do is the most valuable thing you can give them.

My most annoying habit is … leaving everything until the last minute. School assignments, menus, Q&As – I’ve always done it, and it annoys some people, but I like to think it’s because I do my best work under pressure. profilemag.com.au

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family

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