Classique Magazine

ISSUE 01 ● AUTUMN 2013 ● $8.95 “WHERE SOLD” (Inc. GST)

magazine

Drive of My Life

BMW Ambassador Gary Mehigan on having a car big enough for his dog, road trips with his daughter and why he can’t wait for the new series of MasterChef

MINI magic

Get your heart racing with MINI’s brilliant new sporty incarnation, the John Cooper Works Paceman

Treasure chest

The Boobalicious Ball is once again delivering fun - and funds - for those suffering from breast cancer. We talk to charity CEO, Donna Rendell

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contents issue 01 â—? autumn 2013

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18

journey

culture

page 10

page 18

welcome to the jungle

lord of the dance

profile

travel

fashion

page 15

page 40

page 50

anna gare drink

master of wine page 22

taste

wa’s iconic foods page 27

welcome to the jungle

wizard of oz

concept 4 series coupe

society

page 36

page 56

four play

breast cancer care wa

mini john cooper paceman

the high life

page 40

page 60

best in breed

yachts - shared ownership

m6 gran coupe

record sales

drive of my life

page 30

page 44

page 64

m is for majestic 8

22

top of the class

masterchef’s gary mehigan

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introduction

PUBLISHED

BY CANDY MEDIA (WA) PTY LTD Perth P.O. Box 444

Northbridge WA 6865 (t) (08) 9381 1295

EDITOR

Gabi Mills gabi@candymedia.com.au

CREATIVE DESIGN

Barbara Bertoli design@candymedia.com.au

welcome to Classique I

’d like to welcome you to the eagerly awaited re-launch of Classique magazine.

2013 looks to be a very exciting year for us with the 4 Series and X5 launches as well as the MINI Paceman joining our line up.

BMW continues to ensure that the X5 remains a vehicle able to manoeuvre skilfully between different worlds. The concentrated front and broad rear emphasise its immense dedication to the road and the new X5 to be released later this year promises to deliver everything the current X5 represents along with innovation in driver safety and elegance to raise the X5 benchmark even further.

The new X5 will not be the only one to turn heads with the introduction of the new series, the 4 Series. The BMW 4 Series Coupe with its elongated lines adds a touch of elegance combined with perfect proportions and the muscular surfaces emphasise its dynamics. All the elements related to driving the car are ergonomically driver specific which allows optimal access to all functions of the vehicle. Look for the brand new 4 Series launch later this year.

I was in Finland just a few weeks ago to see firsthand the new addition to the MINI lineup, the all new MINI Paceman. What a car! With all the driving excitement of a Sports Activity Coupé the Paceman’s athleticism and elegance in equal measure with an undeniably urban edge rides comfortably where design compliments functionality. The all new Paceman’s remarkable handling with a sleek and unique design still maintains the power to push the boundaries of every road.

2013 is shaping up to be an exciting year for Auto Classic. Thank you to our very loyal customers who continue to support us. Please enjoy our new quarterly magazine for your automotive reading pleasure. Happy and safe motoring!

Darrin Brandon Director/ Dealer Principal

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SALES MANAGER

Cornelius Curtin conny@candymedia.com.au

CONTRIBUTORS

Trish Gallagher

ADVERTISING ENQUIRIES

sales@candymedia.com.au

EDITORIAL ENQUIRIES

editor@candymedia.com.au

GENERAL ENQUIRIES

info@candymedia.com.au

Classique Magazine is published in Western Australia by Candy Media (WA) Pty Ltd © 2012 Candy Media.

Auto Classic drive your desire

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travel

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travel

tusk love For the past eight years, Anantara’s Golden Triangle Resort and Spa’s Asian Elephant Foundation (GTAEF) has been saving Thailand’s street elephants from desperate situations, all funded via the resort’s guests’ charitable donations, proving it is possible to holiday in paradise with a conscience

13

travel

FOR FURTHER INFORMATION OR TO BOOK A STAY AT ANANTARA GOLDEN TRIANGLE IN THAILAND, VISIT : www.anantara.com FOR MORE INFORMATION ABOUT GTAEF, VISIT: www.helpingelephants.org

HOLIDAYING WITH A HEART: Anantara’s legendary hospitality is much in evidence, from the ecofriendly rooms to the staff who are more than happy to share their love of elephants with visitors to the Golden Triangle resort in northern Thailand.

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T

here’s a clue in the name that gives away the kind of spirit that exists in this picture perfect slice of paradise in northern Thailand.

For hundreds of years throughout the ancient kingdom of Siam, people would leave a jar of water outside their house to provide refreshment and extend a welcome to the passing weary traveller.

That word – ‘Anantara’ - is taken from ancient Sanskrit, meaning ‘without end’, symbolizing the sharing of water and hospitality that lies at the core of every experience within an Anantara resort.

And the experience awaiting those who make the trek from Bangkok north, continuing past Chiang Mai to one of the apex points of the region’s Golden Triangle in Chiang Rai is the perfect embodiment of this traditional offering.

And there’s the added bonus of enjoying a holiday rich in eco-friendliness and good karma thanks to all those rescued elephants their dollars are rescuing from the harsh street conditions in the country’s cities. It provides a safe haven for abused elephants, or for those that cannot work – like pregnant females, old or injured elephants, or babies.

This is a resort which openly flaunts its eco-friendly credentials, without compromising on the luxury for which all 19 of the Anantara Resorts worldwide are renowned.

From the locally sourced building materials to recycled wood used throughout the lush resort, through to the enforcement of non-hunting and fishing regulations to encourage native species to flourish, visitors will become aware that there are no heavy handed design decisions at work here.

And it’s this commitment to the green way of holidaying that’s won the resort three top global environmental awards in the past few months, including the prestigious Condé Nast Traveller’s 2012 World Savers Awards, which celebrates support of local communities and the protection of the planet.

The hilltop retreat also won the top Wildlife Award and was runner up in the Preservation Section.

There can’t be many places in the world to stay where your luxury room looks over an elephant camp in the grounds, or where there’s a chance a baby elephant will wander by while you’re enjoying an OJ at breakfast.

Despite these endearing experiences, it’s worth remembering that all the inmates of the elephant camp didn’t always have it so good.

It’s because of the appalling conditions in which Thailand’s street elephants find themselves that the charity was established in 2005, relocating the often injured, abused or overworked gentle pachyderms to the resort’s onsite elephant camp.

“We work closely with the Thai Elephant Conservation Centre (TECC),” said a spokesperson for the resort.

“All safety, care and activities exceed national and international standards, and all the elephants in the camp are guaranteed food, shelter and insurance.”

Those who care for the elephants – known as ‘mahouts’ – are also given food, housing, medical insurance, English lessons and schooling for their children, while mahout wives receive 100 per cent of profits from a traditional silk weaving business.

“We’ve got 30 elephants in the camp, supported by 60 people, and it’s fully self sufficient,” said the spokesperson.

Funds pour in via guests (including those who stay at Anantara’s other Thai resorts) contributing to the camp’s upkeep, as well as money raised during the annual King’s Cup Elephant Polo Tournament.

“That event funded the world’s first ever Thai Elephant Therapy Project for autistic children.”

And if you ever thought you saw more than just a dumb animal gazing back at you when looking into an elephant’s eyes, you’d be right.

“We’re working with Cambridge University researchers who are investigating elephant intelligence, with the hope that by studying their behaviour, scientists will understand better how elephants interact not only mahouts but in the wild.” ●

travel

15

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profile

Bun fight Subiaco-born Anna Gare is one of the hosts of Nine’s Next Big Thing – The Great Australian Bake Off – and the talented presenter is convinced Australia’s home bakers won’t let the nation down

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profile

I

n 2012, the UK was glued to the screens thanks to an unlikely hit which made stars of its presenters – Mary Berry, long time doyen of Middle England’s baking classes, and everyman cook, Paul Hollywood.

The Great British Bake Off had the nation hooked as contestants were put through their paces to create ever more delicious homebake favourites.

Now it’s Australia’s turn, and with a significantly more glamorous line up of presenters – including WA’s own darling of the dropped scone, Anna Gare – you’d be a brave punter to suggest that the Nine network hasn’t backed a winner with The Great Australian Bake Off. Our seemingly unquenchable appetite for foodie-based reality shows may reach its zenith with this particularly tasty morsel, as baking enthusiasts are put through a series of gruelling elimination challenges, baking a mouth-watering selection of cakes, pies, tarts, pastries, bread, biscuits and desserts – all in the hope of being crowned Australia’s best home baker.

18

Gare, who’s sister Sophie is married to Brit comedy legend Ben Elton, is in no doubt about why the show (GABO for short), will be a winner.

“It’s a winner because it will put a big smile on your dial and inspire you to get back in the kitchen and start baking,” she says.

“GABO is such a colourful show, and has a refreshing approach to television cooking competitions.

It was shot in a themed marquee in the beautiful topiary gardens at the Werribee mansion in Victoria, and has a kind of Alice in Wonderland meets the CWA country fair vibe.”

Part of the naughty pleasure of watching shows like these of course is to witness melt downs, pan chaos and general mental deterioration as the contestants attempt to outdo each other in ever more complicated challenges.

This series, says Anna, has it’s own ‘few fatal moments’, but remains a lot of fun at its heart.

Anna’s co-hosts, Dan Lepard (The Guardian’s Australian baker aficionado),

Kerry Vincent (Queen of Cakes), and Shane Jacobson all play their part in egging on contestants – hopefully too providing inspiration for those at home who fancy getting clever with a whisk.

Anna’s in no doubt too that Australia harbours more than its fair share of keen home bakers.

“I think cooking is a common hobby for many Australians these days, and a keen cook usually starts with the basics of baking. Once you start making your own biscuits, cakes, pastries and pies with real ingredients, like our grandmas did, you think twice about eating factory, preservative-laden food.”

Anna should know, having started cooking at an early age because she and her sister ‘weren’t allowed lollies’, satisfying her sweet tooth instead with homemade cakes and biscuits.

“Once I realised I could turn flour, sugar and eggs into delicious cakes and biscuits, get to lick the spoon and spoil my family, I was hooked.

My grandma taught me how to bake all the old classics and if she was ever

DON GIOVANNI

unsure of a recipe, we would get it from someone else’s grandma in the CWA cookery book. I think we should all have an old classic in our repertoire.”

Anna ran her own catering company until 2007 before her TV work and cookery book writing career began to take centre stage, but she admits that during the series, she’s expecting to learn a lot from the contestants.

“With food it’s a never ending learning journey. Every time I watch someone else cook, I learn something new. We have a diverse bunch of bakers with different cultural backgrounds and I love hearing the family history and stories that connect with the food.”

With so many tempting home baked treats passing before her eyes, Anna has turned the clock back in her own kitchen, working on some baking skills of her own.

“I’ve gone back to making my own puff pastry because it’s so much yummier and I’ve made quite a few of the technical challenges from the show, because they are such great recipes.”

However, it’s the spirit of nana knows best which perhaps best exemplifies this show – and sets it apart from its more hard core alternatives on Channels 7 and 10.

“For somebody to win the title of Best Aussie baker, they’ll need to make everything look stunning and taste absolutely delicious for our judging royalty,” says Anna.

“They’ll need to be confident, creative, have general baking knowledge, work steadily with good time management, understand their limits and keep their cool under pressure.”

And what dish would Anna present as her all time world beater?

“Good old fashioned granny’s apple pie with a very short sweet crust pastry,” she says.

“I often add strawberries or peaches to it to give it that sweet florally flavour.” ●

The Great Australian Bake Off starts on Nine in May 2013.

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19

culture

Lord of the

dance West Australian Ballet’s newest recruit, artistic director Aurelien Scannella, is looking to build on the company’s burgeoning reputation for excellence in this, their 60th year, heralding a new era of dance creativity for the state’s ballet lovers images: Jon Green

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culture

19

culture

One of the most crucial skills is to be able to dance with the heart, and really connect with the audience

GRACEFUL Brooke Widdison-Jacobs and Yann Laine.

W

estern Australian Ballet has come a long way from the days of poor ticket sales, a lacklustre repertoire and rehearsal rooms which were frankly, below par for a dance company eyeing the world stage.

All that’s a thing of the past now, however, thanks to a state of the art new $12 million HQ in Maylands for our state’s most talented dancers to hone their moves within which opened in May 2012, and a new season packed with delights.

It’s a pivotal time for new artistic director Aurelien Scannella to take over control of the troupe, and it’s a burden he’s more than happy to bear.

“The company has been building a strong repertoire since Ivan (Cavallari) took the reins back in 2008,” says Belgian-born Scannella who started in his new role in January.

“The current repertoire has a lot of potential, but I would still like to continue building on that to develop more of an international collection of works.”

Thanks perhaps to his perspective as a European dance professional landing on our distant shores, Scannella is well placed to bring his experience of working with some of the most talented choreographers in the world to the Perth stage.

“I would like to be able to bring some of those choreographers here to Perth, and share their works with the Western Australian audiences,” he says.

The 2013 repertoire – which includes performances of La Sylphide, Onegin, Peter Pan and Romeo and Juliet – is summed up in the company’s brochure thus – ‘Six choreographers,

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five broken hearts, three duels, two villains, one boy who never grew up – and a sprinkle of fairy dust…”

For Scannella, however, there’s one must-see addition to the repertoire.

“Onegin will be a major highlight in 2013. It’s a really great opportunity for the company to have that ballet in our repertoire. It’s a masterpiece

by John Cranko, a piece that every ballet company in the world wishes to have. Ivan said before he left the company: “Onegin is a last gift from me to the dancers and the public of WA”, and for me that will be the jewel of the 2013 programme.”

Scannella was selected from more than 65 applicants for the position made available when Cavallari was appointed director of the Ballet de l’Opera National du Rhin in Alsace, France.

Born in Mons, Belgium, in 1974, Scannella studied at the Royal Ballet School of Antwerp. He started his dance career at 18 at the Royal Ballet of Flanders in 1992, before winning a soloist contract with the Ballet of the Deutsche Oper am Rhein in Dusseldorf in 1995.

For the next 13 years he was an international freelance artist and principal dancer with major companies in Wiesbaden, Berlin and Basel until retiring from the stage in 2008 to focus on teaching.

He soon became a sought-after ballet master, responsible for coaching, classes and rehearsals across a wide range of classical and contemporary repertoire with the Dutch National Ballet (working with Brandsen and Maelor-Thomas), Ballet d’Europe, Royal Swedish Ballet, Hong Kong Ballet and

National Ballet of Prague, among others.

Last year, he staged Serge Lifar’s Suite en Blanc and George Balanchine’s Allegro Brillante for the Hong Kong Ballet.

His two-day visit to Perth this week was his first trip to Australia, but it was not to be his last. Returning to take up his role, he ‘carefully packed’ his wife, fellow dancer Sandy Delasalle, and son Matteo, 8, who was said to be happy to make the move, as long as there was a soccer team to support in Perth.

Inheriting Cavallari’s existing programme means Scannella must live up to the reputation of a creative force who did much to propel West Australian Ballet into its current trajectory. It means too he’ll have to take well loved classics – like Peter Pan – and bring a new sheen to a familiar tale for new audiences.

“It’s an existing production, originally choreographed by Russell Kerr for the Royal New Zealand Ballet to a score created by Philip Norman, so we will work within the parametres of the choreography, as the choreographer intended. How will we make it fresh? You will have to come and see for yourself.”

Scannella has made no secret of the fact that he would like to bring new full length ballets to Perth, working closely in the studio with the dancers on their technique and artistry –his dance master background a clear advantage in such cases. If the dancers under his tutelage were expecting an easy ride, however, they need to think again.

“As a dancer I was very strong – a very good partner and this is what I am expecting from the boys.

For the girls, I like to see women on stage with grace and good foot work. A traditional, classically

New challenges: Aurelien Scanella, Western Australia Ballet’s new artistic director.

culture

shirts. ties. cufflinks.

trained dancer, generally speaking.

“These days, more and more is being asked of ballet dancers. They need a very strong classical technique, but they also need to be able to do contemporary works and the skills required can be quite different for various styles of work.”

As well as putting his dancers’ technique firmly centre stage, Scannella is savvy enough also to understand the importance of giving audiences something new – and uniquely balletcentric – if they have taken the time and money to attend a performance.

“Audiences need variety and they also need to be surprised by new things,” he says.

“In a company like this in Perth, where we are quite isolated, we need to have a bit of everything. The challenge is to strike a good balance between the different styles by bringing some classics and some reworked versions of full length classics, together with some more contemporary works by emerging choreographers.”

The special skills required by a principal dancer are perhaps among the most demanding in the artistic world.

“As a ballet dancer, one has to be strong in both stagecraft and at the same time be a technically excellent dancer,” says Scannella.

“Some are stronger in one way or another, but the very best dancers have both of those skills in equal proportion. One of the most crucial skills is to be able to dance with the heart, and really connect with the audience. That is the essence of what sets the best apart from the rest.”

Scannella, who says he’s loving the new sunshine and beach lifestyle in Perth, remains committed to elevating West Australian Ballet’s reputation to new heights – and harbours at least one, as yet unachieved ambition.

“I’d love to present Swan Lake in Perth. That is the goal before I leave Western Australia.” ● For the full programme of performances at West Australian Ballet in 2013, visit www.waballet.com.au

simonhart.com.au 21

wine

One of a kind Larry Cherubino is quietly taking the winemaking world by storm, thanks to applying consistent core values across his entire range of wines. And it’s an approach that’s winning him not only fans, but also more awards than any other contemporary winemaker working in Australia today

T

he HQ of Larry Cherubino Wines in Subiaco is a fair reflection of the winemaking mastermind heading up one of WA’s most innovative labels.

Understated but with quirky flashes of brilliance (I’m just loving the chandelier fashioned from upturned empty wine bottles in the main room), vintage French-style electric mopeds propped up against the window, and state of the art refrigeration housing examples of the kind of wine that’s turning heads.

It’s the kind of office which makes you long to work for the man, but, says Larry Cherubino, he’d much rather be wandering between the vines on the land in the Frankland River area of WA’s Great Southern instead of cooped up behind his desk.

This is a winemaker who loves to feel the ‘terroir’ between his fingers rather than the dull rustle of paperwork.

“Our wines are based on preserving as

22

much as possible of what we grow, with the minimum of interference,” says Larry.

“Our philosophy is maintaining what we harvest and producing wines which have been handled so as to preserve each variety’s character.”

Larry Cherubino Wines is the antithesis to the kind of winemaker who uses artifice to effectively change the personality of a wine.

“That’s the opposite of what we do,” says Larry.

“We take a simple approach, and during my 21 years making wine, it’s gratifying to win awards, but I don’t take the success personally.”

Modest words, but the stack of awards Larry and his team have accumulated over the years speak for themselves – and might mean it’s time to invest in a new display cabinet if this year’s harvest is anything to go by. With 100 trophies and 400 gold medals to the label’s name, Larry Cherubino Wines was »

wine

23

wine

Larry’s top cellaring tips ☙

☙

☙

“I’d look at vintages from the ‘90s, including ‘94/95 (Cabernet Sauvignon), and ’98 and ’99.

From the 2000s, every year except 2006 are recommended by Larry.

“The Chardonnays in 2002 were extremely good, as well as the Rieslings. 2006 wasn’t a great year for reds, but Rieslings again look good in 2006.

One to watch, says Larry, is Rieslings between 2007 and 2012 – “they’ve all done very well, and by 2013, we will have had ten years of Riesling.”

If he was choosing his own wish list of wines, he recommends cellaring 2009 Cape Mentelle Cabernet, 2012 Singlefile Chardonnay, 2008 Houghton Jack Mann, and a 2010 Cullen Cabernet.

And the best way to store your precious bottles? Not under the bed, says Larry.

“Buy a wine fridge and store them there, or put your favourites in a box and hand it over to somebody who’s got a cellar until you’re ready to drink them.”

For more information about Cherubino Wines, visit www.cherubinowines.com.au

named Winery of the Year in 2011, Australia’s Highest Rated Winery by James Halliday in 2013 as well as 2011 Producer of the Year by Matt Skinner’s Wine Guide.

In a notoriously competitive market place, the platitudes have flowed thick and fast from some of the toughest critics in the business for Larry’s skill and flair.

“Australia is blessed with many scientific winemakers who excel at their chosen discipline,” says Peter Bourne, The Wine Man. “Every now and then, a winemaker happens along with the talent, flair and artistry to elevate their wines above and beyond the everyday. Larry Cherubino is one such maker, his wines reflecting both their place and Larry’s unique philosophy.”

Part of Larry’s skill is offering products across a range of varieties, and a different price points.

“We make 45 different wines, but there is a common theme across all of those, from entry level to the most expensive.”

Larry began his career in wine in 1990, completing a degree at South Australia’s Roseworthy College in Agribusiness and Horticulture. Specialising in winemaking, he went on to complete another degree in Oenology at the University of Adelaide two years later.

He recognised after graduating that the best way to build his nascent winemaking skills was to expose himself to as many of the world’s great vineyards as possible,

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and started on a fact finding mission both in Australia and Europe, building his knowledge of processing techniques, wine styles and honing his palate too.

Following stints at Houghton here in WA and BRL Hardy, Larry began a specialised wine consultancy business (Cherubino Consulting), which in turn opened up doors to some of the world’s greatest wineries, all keen to get their hands on Larry’s exceptional grasp of winemaking and ability to build labels to award winning greatness.

However, Larry’s heart clearly lies now with his own vineyard and labels, and he’s eagerly anticipating 2013 to be a standout year.

“The weather’s been fantastic, so my fingers are crossed for a great harvest. We’ve had a reasonably dry winter and the late rain has been just what we needed at the end of 2012.”

Larry’s five labels – The Yard, Ad Hoc, Pedestal, Laissez Faire and Cherubino – are like his ‘children’ – impossible to choose between if he had to cite a favourite.

The hand-harvested, handmade approach to Cherubino and Laissez Faire wines create ‘gentle’ wines, with a natural sense of place, while The Yard is a range of single vineyard wines.

“That was the result of a deliberate plan to source all the fruit from family vineyards in WA’s best wine-growing regions.”

As well as being such a talented viticulturist,

wine

Larry also cites his ‘ultra conservative’ approach to what the company can deliver.

“I’d advise anybody who wants to set up a wine label to not say they can over deliver. Sell the wine for what it’s worth – quality and a good story are what wins at the end of the day.”

During hard times, Larry made it a priority to continue to ‘over pay’ those who were supplying his company with grapes.

“That way, we keep them in business so when things are rosier, they’ll still be able to supply us with the grapes we need.”

WA’s homegrown wine labels have never been more popular, according to Larry, and he’s well aware of the state’s growing importance in foreign markets, such as China and the US. “We’re beginning to do small amounts of deals with China, but right now we’re concentrating on building our brands in the US, and the UK is also enjoying something of a resurgence too.”

Larry has no plans for the moment to move his winemaking sites out of WA, and admits that he’s still ‘surprised’ when somebody places an order for his wines.

“We go to the best regions, and select what flourishes there – it’s a simple approach but works for us.”

Join Larry’s ‘Bottom’s Up Wine Club’ for exclusive online wine deals and collector offers.●

25

sheer living pleasure.

BRANS ANTIQUES & ART WED-FRI: 10AM - 5PM SAT: 11AM - 5PM OR BY APPOINTMENT 30-34 GLYDE STREET MOSMAN PARK WA 6012 TEL: 08 9384 7300 john@bransantiques.com www.bransantiques.com

taste

F o o d from the gods It’s no secret that this great state of ours is blessed with some of the most delicious produce in the world. But for anybody who’s in the dark about why the world’s greatest chefs descended en masse on WA late last year, here is Classique’s guide to the state’s most iconic food images: Barbara Bertoli/Trish Gallagher 27

taste Spiced cherry pie

By Trish Gallagher (aka The Pink Leopard, ninemsn’s food blogger) You will need a 20cm pie dish for this recipe 4 cups pitted fresh cherries (canned can be used also; drain thoroughly) 1 cup caster sugar 1/3 cup cornflour 1/2 teaspoon cinnamon 60mls cherry brandy 2-3 sheets of shortcrust pastry

PEARL MEAT MARRON Marron (or cherax tenuimanus) is the prized freshwater crayfish which beetles about in our rivers, dams and waterways, particularly so in the south west of WA. Some would say the lustrous ivory meat within its once cooked scarlet shell is as good if not better than lobster – they’re certainly less salty and have a sweeter taste than their larger sea-dwelling crustacean cousins.

A recent report showed that the world’s largest fresh water crays were in high demand in Europe – their own supplies of crays having been all but wiped out by disease. Something like 50 tonnes of marron were produced last year, but even this impressive quantity of big clawed beauties is still not enough to match the market’s desire for the sweet meat within.

Wild-caught marron may be the ideal, but there’s also a thriving business in farming marron, especially in the pristine landscapes around Pemberton. Harvested from dams by traps or ponds, they can then be taken to holding tanks where they are cleaned, ready for the table.

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Pearl meat might be rarer than hen’s teeth in Perth’s fishmongers, but if you happen to find yourself staying at the Pinctada Resort and Spa in Broome, you’re in for a real treat.

The hotel’s Seline Brasserie is one of just a few restaurants where you can sample this rare seafood, which is conveniently made up of the Pinctada maxima (or the main muscle in a pearl oyster shell).

A seasonal product, there’s much mysticism connected to how it’s harvested, when (between July and August) and where – and irritatingly, much of the pearl meat that makes it out of the sea is sent overseas rather than onto WA’s own dining tables.

Distinctly different to regular oyster meat, pearl meat is best served, cooked in a flash, and has an unforgettable taste to match its unforgettable price tag (expect to pay at least $100 per kilo). Meaty, yet delicate as a moonbeam, it should be added to the list of our state’s national treasures, alongside the Ningaloo Reef, the Pinnacles and Leo Sayer.

Perth’s growing band of top notch chefs are cottoning on to this prestigious, and sublimely delicious seafood – something of course their Broome country cousins have known (and wisely kept to themselves) for years.

taste

Directions: ● Mix together the cherries, sugar and cinnamon. Separately mix the cornflour and brandy in a cup and when combined, stir through the cherries. ● Line a pie dish with shortcrust pastry and spoon in cherries. They will shrink through the course of cooking. Top pie with a layer of shortcrust pastry (or use a cookie cutter to cut out pastry shapes. Brush with milk and sprinkle the top with raw sugar. ● Brush with milk and sprinkle with sugar. ● Bake at 200° for 20 minutes, reduce heat to 160° and bake for a further 25-30 minutes. Leave to cool in the pie dish. ● Serve with vanilla ice cream or thickened cream that has ¼ teaspoon of vanilla paste throughly stirred through it.

CHERRIES For anybody who loves the glossy burgundy glory of a punnet full of WA cherries, it will come as no surprise that among the many traditions associated with the fruit, in Japan, it’s customary for a bride and groom to sip from a loving cup of a cherry blossom-infused drink, a symbol of their future happiness to follow.

Traditionally, Manjimup’s orchards of cherries provide WA cherry-lovers with their fix of the sweet fruit, but this year’s crop were a little lighter than usual, according to reports. Despite the growing conditions not being ideal for the perfect cherry crop, and only really possible in a narrow growing belt from Donnybrook to Pemberton, there’s no denying the status of the cherry in many households in WA, especially over the festive season.

Their seasonality is part of their appeal – making them a once a year treat for many, despite the fact of course they are available in bottled, tinned or dried form throughout the year if you can’t bear to be without a tempting pie or sauce to accompany your duck.

If you’re lucky enough to live near a cherry orchard, keep cherries with their stalks on as they will last longer. Ripe cherries will last for three or four days – but don’t count on it if you’ve got a cherry loving child or two on the loose.

TRUFFLES It may seem against nature to be able to farm something as elusive as the Perigord truffle (tuber melanosporum), but that’s just what’s happening right here in WA. Demand for the highly prized fungi is such that since 1997, when the technique for ‘inoculating’ trees with truffle spores was first successfully practiced, record levels of the product are now finding their way into chef ’s storerooms across the world. Manjimup is at the nexus of WA’s trufflegrowing success story, with many ‘truffieres’, producing tubers which are at least as good as their more famous French-grown equivalents. It’s still proved a bridge too far, however, to produce on a commercial scale Italian white truffles – these jewels in the dust snuffled out by pigs or highly trained dogs command the highest prices of all.

WA truffles can be as heavy as 1.2kg, but is usually around the 500 g mark, and generally need a long five or six years to grow before harvesting can occur.

At their peak a week after harvest, it’s best to store some of this local black gold in a damp cloth in the fridge. Use grated raw over pasta, salads or for a sublime breakfast treat, straight onto a golden fried egg.

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m

m6 gran coupe

is for majestic BMW’s M series coupe and convertible have blazed a trail in Australia since their arrival, with their thrilling acceleration and sleek design hallmarks. And now there’s a new member of the family to welcome – the M Series Gran Coupe

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m6 gran coupe

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he latest high-performance twins from the BMW M division, the BMW M6 Gran Coupe and M6 Convertible, have reached Australian shores and taken their place at the top of the BMW M car line-up. BMW Group Australia Managing Director, Phil Horton said the M6 stable mates open a new chapter in the history of BMW M, which this year celebrates 40 years of operation.

“The ballistic acceleration and enthralling dynamics of the M6 are straight out of the M textbook yet the technology at work in these cars is truly ground-breaking,” said Mr Horton.

The BMW M6 Coupe sprints from 0 to 100 km/h in 4.2 seconds, the BMW M6 Convertible in 4.3 seconds. But for all this dynamism, there’s been no sacrifice of agility or performance at the alter of speed.

And in 2013, building on the M series fan base, there’s a new body variant to crave - the BMW M6 Gran Coupe.

The new member of the M6 family brings together customary M performance characteristics

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with extra helpings of luxury and aesthetic appeal. The high-revving V8 engine with M TwinPower Turbo technology and 412 kW propels the BMW M6 Gran Coupe from 0 – 100 km/h in 4.2 seconds.

The elegantly sporty lines of the four-door Coupe are complemented by bespoke features, such as the carbon fibre-reinforced plastic (CFRP) roof. The greater interior space of the BMW M6 Gran Coupe allows two rear passengers to enjoy generous levels of on-board comfort, and there is also a third rear seat for use on shorter journeys.

Hallmark M design features imbue the Gran Coupe with clear indications of its DNA while taking car aesthetics to the next level. The front of the car is dominated by its large air intakes, standard Adaptive LED Headlights and an M kidney grille designed especially for this model. From the side, the first four-door Coupe in the BMW M GmbH ranks is clearly distinguishable from the BMW M6 Coupe thanks to its rear doors and 113-millimetre

longer wheelbase. The low roofline flowing smoothly into the rear, the swage line – which takes in the door openers – and side windows extending well into the C-pillars accentuate the dynamically stretched silhouette.

Prominently flared wheel arches draw the eye to a track width specific to the BMW M6 Gran Coupe. The characteristic M gills, aerodynamically optimised exterior mirrors, standard BMW Individual High-gloss Shadow Line package and exclusive 20-inch M light-alloy wheels in double-spoke design underline the car’s distinctive appearance, as does another M signature – twin exhaust tailpipes positioned on the outer edges of the rear apron.

The distinctively M cockpit fuses sports car style with generous levels of space and a luxurious ambience, while the BMW M6 Gran Coupe’s standard specification also includes full leather Merino upholstery. And if you’ve got plenty of luggage to stow, then you’ll find a boot capacity from 460 to as much as 1,265 litres. »

m6 gran coupe

A TOTAL QUALITY BLUEPRINT: The traditional recipe for BMW’s excellence - a blend of sportiness and exclusivity - reaches its zenith here in the Concept 4 Series Coupe.

From the unique trim used on sustainably tanned leather to the striking rear end bumper, this is a car made for lovers of quality and class.

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m6 gran coupe

TECHNICAL WIZARDRY:

The V8 engine with M TwinPower Turbo technology produces 412 kW, and its technical wizardry includes a pair of twin-scroll turbochargers, a cross-bank exhaust manifold, High Precision Direct Petrol Injection, VALVETRONIC variable valve timing and DoubleVanos continuously variable camshaft control

V8 engine with M TwinPower Turbo technology, seven-speed M Double Clutch Transmission with Drivelogic, Active M Differential. The powertrain technology under the skin of the BMW M6 Gran Coupe guarantees the performance characteristics for which M Automobiles are renowned.

The V8 engine with M TwinPower Turbo technology produces 412 kW. Its technical wizardry includes a pair of twin-scroll turbochargers, a cross-bank exhaust manifold, High Precision Direct Petrol Injection, VALVETRONIC variable valve timing and Double-Vanos continuously variable camshaft control.

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As an alternative to the standard high-performance compound braking system, the BMW M6 Gran Coupe can also be ordered with M carbon-ceramic brakes. Made from a new type of carbonfibre compound ceramic, the discs boast even greater resistance to heat, lower weight and exceptional resistance to wear.

At you fingertips and arranged around the gearshift lever on the centre console are the buttons used to configure all the adjustable powertrain and chassis functions to personal tastes.

The DSC mode, engine performance characteristics, Dynamic Damper Control mapping, M Servotronic responses and

M DCT Drivelogic shift program can be selected independently of each other.

The standard equipment fitted on the BMW M6 Gran Coupe includes 20-inch M light-alloy wheels, Merino leather trim, heated driver and front passenger seats, 4-zone automatic climate control system with a control panel in the rear compartment, automatically dimming rear-view and exterior mirrors, an alarm system and the new generation Professional navigation system with hi-fi loudspeakers. Among the other highlights are M multifunction seats, Comfort Access, and the Soft Close Automatic function for the doors. ●

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concept 4 series coupe

Four play

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concept 4 series coupe

BMW’s Concept 4 Series Coupe doesn’t just set a new benchmark in style and elegance. It redefines the entire concept of a total driving machine

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concept 4 series coupe

ELEGANCE REDEFINED: Skilled handcraftmanship is behind BMW’s Concept 4 Series Coup’s refined interior, making use of carefully selected materials to work in concert to create a real dream machine.

B

MW’s new Concept 4 Series Coupe sets new standards in aesthetics, dynamics and elegance.

The latest generation of the BMW 3 Series Coupe and Convertible leads the way worldwide in the premium mid-range coupe and convertible market.

Indeed few, if any, rivals have made such a defining impact on this segment in terms of design, dynamics and efficiency.

And now with the arrival of the Concept 4 Series Coupe, BMW aren’t just marking the start of a new cycle. The 4 represents the zenith of a development curve.

The new model has its own individual character and a standalone design – turning “4” into segment shorthand for aesthetic and dynamic appeal, standing for greater sportiness, greater exclusivity

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and even clearer differentiation from the BMW 3 Series range.

The BMW Concept 4 Series Coupe allows the driver to experience the essence of this new, sporting and elegant generation of car in the lap of contemporary luxury. An array of high-quality details provide an exclusive showcase for the car’s perfectly balanced coupe proportions. Inside, the expertise of BMW Individual, skilled hand craftsmanship and carefully selected materials combine to create a supreme interior.

The elegant lines and athletic surface interplay of the BMW Concept 4 Series Coupe embody the qualities and expertise of BMW design and shine out through its sporting silhouette. The car’s proportions also fit the familiar BMW template: its long wheelbase, long

sweeping bonnet, set-back passenger compartment and short overhangs propel the BMW Concept 4 Series Coupe forwards even before its engine stirs into life. At the same time, its stretched proportions exude a very athletic elegance – the rear wheel arches mark the widest point of the car, emphasising the point – and taut lines and surfaces etch emotion and precision into the body.

Functional elements such as air intakes and vents, door openers and exterior mirrors are given a stylistic lift by classy satin-finish aluminium accents.

Precise contours and multifaceted surfaces define the striking face of the BMW Concept 4 Series Coupe.

The hallmark BMW front-end features, notably the kidney grille and twin circular headlights, have a slim, sporty design and ensure the

BMW Concept 4 Series Coupe is immediately recognisable as a BMW. The full-LED headlights are a hexagonal, extremely technical-looking take on the customary BMW twin circular design. The dynamically chiselled, slimmer interpretation of this iconic design cue integrates seamlessly into the front end.

The most eye-catching feature of the car’s nose beyond the familiar BMW kidney grille and twin circular headlights is the large air intake in the front apron. Its wide opening hints at the extra air required by the powerful engines and guides the eye around to the muscular flared wheel arches.

The gently downward-sloping roofline – a classic coupe feature – creates a smooth transition into the rear, stretches the overall appearance of the car and takes the elegant route to accentuating the sporting appeal of the car’s flanks. The side windows also adhere to the slim and stretched theme.

The striking exterior mirrors extend organically out of the shoulderline and provide another example of the eye for detail which allows aerodynamic function to be integrated neatly and with emotional appeal into the car’s form.

The Air Breather, an aerodynamically effective aperture behind the front wheels, offers another pointer to the

sophisticated aerodynamics of the BMW Concept 4 Series Coupe. It draws a dynamic path between the two light surfaces of the car’s flanks, replicating the prominent form of the stylistic front-end elements. Exclusive 20-inch light-alloy wheels add the finishing touches to the car’s dynamically elegant silhouette.

The sporting character of the BMW Concept 4 Series Coupe continues in the low-slung design of the rear. The prominent horizontal lines and stretched tail lights positioned at the outer edges of the rear draw extra attention to the muscular wheel arches and wide track.

The design of the rear window has a lowering effect on the car’s tail and gives the body as a whole an even more powerful look. It also shows off the car’s broad shoulders with satisfying clarity.

The most striking element of the rear end is the bumper, in which a clearly defined trim element in satin-finish aluminium provides a classy lower edge as the car drops down towards the road.

The interior of the BMW Concept 4 Series Coupe follows the traditional BMW recipe, blending sportiness and exclusivity stylishly into a single package.

The interior wraps around the driver in typically BMW, driver-focused style.

The most important controls for driving the car are grouped ergonomically around the driver to ensure all functions

are within the easiest possible reach.

The “layering” approach – whereby volumes are arranged into layers through the clever use of lines and surfaces – underlines the dynamic feeling inside the The two-tone Black and Schiaparelli Brown trim provides a particularly effective showcase for the interplay of forms in the front cabin, and light contrast stitching adds a fresh touch to the leather-covered surfaces. This exclusive trim consists of sustainably tanned leather, which makes a convincing case for itself with its natural feel and soft texture, as well as the environment-friendly tanning process used to produce it.

The seats are home to very special hand-braided leather trim elements, which run vertically down the seats and enhance the interior’s feeling of class, while leather-covered cup holders also adopt the braiding theme, as do the floor mats.

A Natural Chestnut fine wood trim strip adds the finishing touch to the exclusive interior. The combination of carefully selected, high-grade materials, sophisticated details and the extensive use of hand craftsmanship fills the BMW Concept 4 Series Coupe with an ambience defined by contemporary luxury. ●

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record sales

Top of the

class 2012 was a bumper year for BMW, as the group posted its highest sales ever. There’s no reason to doubt, therefore that 2013 will continue to impress with a raft of new models entering the market for those hungry to buy their own piece of history

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record sales

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record sales

A

s 2013 dawned there were more reasons than usual to pop open the Veuve Clicquot at BMW Group’s HQ. It was evident that 2012 was an epic year for the company in terms of sales, as brands across the range raced out of showrooms globally.

The BMW Group sold a total of 1,845,186 BMW, MINI and Rolls-Royce vehicles delivered worldwide in 2012, an astonishing figure which represented an impressive increase of 10.6 per cent over the previous record year in 2011 (1,668,982). All three brands posted record sales for the whole year, strengthening the company’s position as the leading provider of premium vehicles worldwide.

And as if this wasn’t impressive enough, the BMW Group finished the year on a fanfare with 181,571 vehicles sold in December, 14.8 per cent higher than in the same month last year (158,125).

“2012 was a very successful year for us,” said Ian Robertson, board member of BMW AG and responsible for sales and marketing BMW. “The BMW Group achieved its best ever sales result for the second year in a row and expanded its lead in the premium segment.

“Our success can be attributed to our attractive model portfolio, the strength of our premium brands, as well as a strategy of balanced sales across all continents.

“We are entering the new year with positive momentum and despite the prevailing headwinds in some markets, we aim to achieve another record year in sales in 2013. This year marks the beginning of a new era for the BMW Group, as we launch the all-electric BMW i3 towards the end of the year,” he said.

BMW sales rose 11.6 per cent in 2012 to reach a total of 1,540,085 vehicles, the best sales level in the history of the brand (prev. yr. 1,380,384). In December, a total of 152,286 vehicles were delivered – an increase of 18.8 per cent (prev. yr. 128,182).

One of the frontrunners in terms of growth was the highly successful BMW 1 Series, with a total of 226,829 vehicles sold in 2012, an increase of 28.6 per cent over the previous year (176,418). The BMW X1 also continued to report strong gains in 2012 with a total of 147,776 vehicles sold (+16.9 per cent; prev. yr. 126,429). The BMW 3 Series Sedan claimed the position of segment leader with 294,039 vehicles delivered, an increase of 22.4% over last 42

BMW MUSEUM - MUNICH The BMW Museum is located near the Olympiapark in Munich and was established in 1972 shortly before the Summer Olympics © Meunierd/Shutterstock

year (240,278). Sales of the BMW 3 Series rose by 5.8 per cent to a total of 406,752 vehicles (prev. yr. 384,464).

Demand for the X3 remained high with sales climbing 27.1 per cent to 149,853 units sold last year (prev. yr.

117,944). The BMW 5 Series solidified its position as segment leader, with a total of 337,929 vehicles delivered to customers in 2012 (+9.0 per cent prev. yr. 310,050). Strong gains were also achieved by the BMW 6 Series, with 23,193 vehicles delivered to customers (+146.8; prev. yr. 9,396).

Harald Krueger, of BMW AG, MINI, Motorrad, Rolls-Royce, Aftersales BMW Group said: “The sales records for MINI, Rolls-Royce and BMW Motorrad show that our products and services are fit for the future in the face of increasingly challenging market conditions, owing to the strength of the brands, fascinating technology and a globally balanced distribution strategy.”

Global sales for MINI reached a new milestone by climbing to a record 301,526 vehicles in 2012 (+5.8 per cent; prev. yr. 285,060). The MINI Countryman recorded double-digit growth, with a total of 102,250 deliveries in 2012. Further momentum for the brand is expected with the launch of the MINI Paceman in spring this year. The US remains the largest market for MINI, with a record-breaking 66,123 cars sold last year, followed by the UK with 50,367.

Meanwhile, Rolls-Royce remains the clear market leader in the ultra-luxury-class segment. Sales for the full year 2012 reached a record sales result of 3,575 motor cars - the highest annual sales in the 108-year history of Rolls-Royce and the third consecutive record. Rolls-Royce also reported 534 deliveries in December (+12 per cent). Demand for all Phantom and Ghost variants was strong. Phantom Series II was unveiled in March at the Geneva Motor Show to worldwide acclaim and production has been increased at the company’s Goodwood manufacturing plant to cope with customer demand. Bespoke sales in 2012 reached record levels. ●

mini john cooper works paceman

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mini john cooper works paceman

Best in breed Like a thoroughbred, the MINI John Cooper Works Paceman can’t help but shine, with show-stealing impact and a thirst for action. So saddle up and get ready for the ride of your life

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mini john cooper works paceman

I

t’s the combination of mouthwatering sporting flair and inimitable style which goes some way to explain the MINI John Cooper Works Paceman’s vision of bringing back the fun to the premium compact segment.

Its race-bred powertrain and chassis technology create a recipe for smile-inducing agility, and the overall concept of the first Sports Activity Coupé in its class gives it an immediate, unforgettable impact.

The MINI John Cooper Works Paceman transfers the power developed by its 160 kW/218 hp four-cylinder turbocharged engine to the road with poise and assurance, courtesy of its standard ALL4 all-wheel-drive system.

Lowered sports suspension and an aerodynamic kit also play their part in bringing an irresistible feeling of race competition to the driver and passengers in their four individual seats.

The new arrival, fresh from launch success in the US, swells the John Cooper Works ranks to seven models and the model’s driving characteristics and design ensure it will stand out from the crowd » in city traffic, as well as being the car of

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choice when maximum driving fun over longer distances is the order of the day.

Instantaneous power delivery and an unquenchable appetite for revs define the engine under the bonnet of the MINI John Cooper Works Paceman.

The turbocharged power unit teams up with a six-speed manual gearbox as standard; a six-speed automatic can be ordered as an option.

It sprints from 0 to 100 km/h in just 6.9 seconds with either of the gearbox variants. Yet despite this intoxicating turn of speed, fuel economy is exemplary for its output class.

There are bespoke design features throughout, while standard specification includes an aerodynamic kit, 18-inch light-alloy wheels, a sports exhaust system with chrome tailpipes, and door sills bearing the John Cooper Works logo. As well as white and black, the exclusive Chili Red paint finish can also be specified as an option for the contrast-colour roof and exterior mirror caps. And customers can also lend an extra edge to the typical John Cooper Works sports car feeling inside the car with bespoke accents such

as Chili Red interior trim strips.

The MINI John Cooper Works Paceman draws its power from a 1,598 cc four-cylinder engine. The latest generation of the John Cooper Works turbocharged unit blends motor sport-inspired technical details with cutting-edge innovations developed by the BMW Group’s powertrain experts, opening the door to gratifyingly vivacious acceleration to which the standard-fitted sports exhaust system provides a suitably stirring soundtrack.

The MINI John Cooper Works Paceman channels the extraordinary power produced by its front-mounted transverse engine through all four wheels as standard. The ALL4 allwheel-drive system developed for MINI uses an electromagnetic centre differential to distribute drive seamlessly between the front and rear axles. This means power is always sent to the wheels where it can be translated most effectively into forward propulsion.

The MINI John Cooper Works Paceman can be ordered as an option with a six-speed automatic gearbox as an alternative to the »

mini john cooper works paceman

Red hot, like a chilli pepper:

The sleek ALL4 all-wheel drive system

is your first clue that this MINI John Cooper Works Paceman is a standout from the crowd pleaser.

Spend just a few moments with this little beauty and you’ll find yourself in

the presence of a design classic. Add a particularly vivacious accleration to the mix, and you’ve got the soundtrack to one amazing driving experience.

Bespoke design features include an aerodynamic kit to make the most mundane journey fly by, 18-inch light-alloy wheels to make heads turn,

and a sports exhaust with chrome tailpipes guaranteed to make that rearview vision of a departing streak of red and black a sure sign of envy for those travelling in your wake.

A six-speed manual gearbox is just one of the options you can add to the mix - and you’ve got to ask yourself: Why not?

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mini john cooper works paceman

HEART THUMPING: The MINI John Cooper Works Paceman has the kind of detailing designed to make your heart beat faster.

standard-fitted six-speed manual.

But the choice of gearbox has no effect on the sprinting power of the MINI John Cooper Works Paceman. The new car dashes from rest to 100 km/h (62 mph) in a trifling 6.9 seconds, regardless of whether the engine is sending its power through the manual or automatic conduit. Top speed stands at 226 (140 mph) for the manual version or 224 km/h (139 mph) for the automatic.

Maximising the opportunities for fun includes the standard Sport Button on the centre console which allows the driver to tweak the engine’s responses and soundtrack, as well as the power assistance provided by the steering. If the automatic gearbox is specified, pressing the Sport Button also quickens up shift times.

18-inch light-alloy wheels in Twin Spoke Black Burnished design with polished spoke fronts and black rim wells are standard kit, while if you fancy an upgrade, there’s the option to choose exclusive 19-inch light-alloy wheels in Cross-Spoke Crusher design.

And if you were concerned that beauty was a runner up in the pursuit of speed, fear not. The powerfully formed front end, elegantly sporty, stretched lines of the flanks, coupé-style roof swooping downwards towards the rear, and broad rear end of the threedoor car all ooze sporting allure.

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And the aerodynamic kit fitted as standard on the MINI John Cooper Works Paceman shines extra light on this performance-maxing character. The particularly muscular form of the front and rear aprons and bespoke side skirts ensure the airflow around the car is even more efficient. John Cooper Works logos on the radiator grille, tailgate and door sill strips as well as next to the side indicators provide additional confirmation of the car’s identity.

Inside the car, the distinctive interior design combines with the customary sports car ambience of John Cooper Works models to particularly alluring effect. The rear compartment

of the MINI John Cooper Works Paceman features a pair of individual seats in which the rear passengers can enjoy that unmistakable racing feeling in lounge-style surroundings.

Completing the look, a sports steering wheel with red contrast stitching and John Cooper Works logo, dark-coloured dials for the 260 km/h speedometer and rev counter, anthracitecoloured roof liner, gearshift lever with red shift pattern lettering, red contrast stitching for the gearshift lever gaiter and floor mats with red stitching are all part of the standard equipment count for the new extreme sports model, as are cloth/leather sports seats. ●

ALLURE, LUXURY & OPULENCE

The Prestige Apartments The Prestige, a luxury development set on the foreshore of the South Perth Esplanade has uninterrupted panoramic views of the majestic Swan River and Perth’s city skyline. Consisting of four apartments spanning one floor each, the apartments have been designed with luxury living in mind. Renowned luxury builder Palazzo Builders Pty Ltd has created one of Perth’s most prestigious apartment developments on the Swan foreshore.

With luxury living in mind, The Prestige is a masterpiece combining the finest of finishes and skills of Palazzo Builder’s master craftsmen.

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fashion

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the wizard fashion

of oz Ae’lkemi’s creative force, Alvin Fernandez has created a brand of ready to wear and couture clothing which flatters women in a way which seems to be a kind of magic. And his winter collection for 2013 will continue to cast his special kind of spell

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fashion

STYLE COUNCIL: Alvin Fernandez has a gift for creating statement gowns that women around the world love to wear.

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or the past 10 years, there’s been a fashion powerhouse quietly handcrafting gowns of such sublime beauty, that you’d be forgiven for thinking that their creator, Alvin Fernandez, has made some kind of deal with the devil.

The director of Ae’lkemi’s understanding of the female form has resulted in some of the most glamorous (and flattering) statement pieces to grace any self-respecting couture-loving girl about town.

It’s comforting too that Fernandez’ label is not however some unachievable brand despite its high end production values moulded in the vein of the classic greats like Dior and Saint Laurent. Mothers bring their 16 year old wannabe fashionistas on the eve of the all important senior school prom to pick out a very special gown for the night. Brides commission him to create a once in a lifetime wedding dress but then go onto ask him to dress the entire bridal party. The Fernandez alchemy, it seems, is infectious.

“A typical Ae’lkemi client,” says Fernandez, “is somebody who doesn’t take life too seriously but does enjoy getting dressed up.

“She’s the kind of person who understands you can never by overdressed for an event, and loves the sense of individuality my designs give her,” says Fernandez in his Claremont-based store and studio.

Spend time in the store, and you’ll be struck by the

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vibrant colours punctuating the rails, colour that’s combined with fun textures like ostrich feathers, hand beading and intricate lacework which is laid on fabric by hand.

“This season’s collection has seen us playing with tailoring and shapes which has always been an important part of Ae’lkemi’s DNA in any case,” says Fernandez, showing me a gorgeous cream silk truncated tuxedo jacket paired with a blouse with a joyful feathered flounce.

“I love matching different textures with fabrics, and thanks to our concept store, the feedback I receive from customers means I can produce pieces with confidence, knowing it’s what they want.”

Known for the quality of their hand finishing, Fernandez luxuriates in the ‘shape and feel’ of every garment he creates, whether it’s a one off couture gown or a day dress from his ready to wear collection.

However, don’t expect to see masses of Ae’lkemi designs at A-list events – part of the label’s appeal is its rarity.

“Even with our ready to wear range, we cap production of the line at a certain amount so the market won’t be flooded.”

For evening dresses, the Ae’lkemi mantra is simple.

“We nip in at the waist, and skim the hips. We like to give women their shape back; even up to size 14, it’s possible to surprise clients who never thought they’d be able to wear something fitted to that extent.” »

fashion

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fashion

WISHLIST: Brides know they are in safe hands when they trust the most important dress of their lives to Fernandez. Below, feathers are a signature texture in many of Ae’lkemi’s gowns.

Thanks to Fernandez’s reliability when it comes to creating the gown everybody wants at events like the Hopman Cup Ball and the Brownlow’s, there’s a steady stream of A-listers and AFL wives and girlfriends who put their trust in the man with the golden needle.

“I regularly dress Lauren Pavlich, Jenny Sandilands and Kerry Cox for the Brownlow’s, and can turn something around in two weeks if necessary. However, usually for a wedding dress, I like to have about six months to work with the client.”

Thanks to the fact Fernandez and his team ‘don’t follow trends’, each season’s collection remains resolutely unique, setting the bar for creativity while remaining ultimately client-friendly.

“We’re not fad driven, we take classic styles but give them a contemporary twist. We specialize in customizing too so even with a ready to wear item, if the client wants it to be one shouldered, we’re able to accommodate their wishes.”

Fernandez relishes being part of a vanguard of fashion forward creative who’ve made Perth their home, putting the current success of his home town’s fashion designers to an inherent individuality that’s the hallmark of our isolated city.

“We do our own thing in general, not so driven by what the magazines dictate we should do, designwise, and I’d say we don’t compare ourselves to other people so much as perhaps designers in other cities. It’s a definite advantage and gives us a point of difference.”

The palette for winter is a celebration of colour, with cobalt and tangerine featuring heavily, as well as basic black and olive.

“Clients come into the shop and say to me ‘thank God you’ve got some colour’. I like to mix heavily printed fabrics perhaps with a simple blazer, or perhaps silk, feathers in natural colours but always with a bit of sparkle.

“I’m a magpie at heart.” ●

Visit Ae’lkemi at Store 2, 337 Stirling Highway, 9284 2736. Wedding dresses start from $3,500 to $20,000.

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Life support 56

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Breast Cancer Care WA has been the rock upon which women suffering from the condition can rely on in their darkest times and yet for CEO Donna Rendell, she couldn’t imagine working for a more optimistic organisation

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adly, Sara’s story is not unusual. The married, young mother of two children, aged four and six, was diagnosed in October 2012 with a particularly aggressive form of breast cancer, a diagnosis which required an immediate mastectomy. A gruelling regime of chemotherapy followed, and the young mother, who had already laboured under the dual clouds of anxiety and post natal depression, feared she would spiral into new despair as the threat of death appeared to hang over her.

Fortunately, Breast Cancer Care WA stepped into the emotional void left by Sara’s terrifying situation, giving her access to regular counselling in her own home and on the end of a phone, membership of a young women’s support group, and the gradual realisation that, half way through her treatment, she could find the strength to cope.

It’s a story that Donna Rendell, CEO of the charity which has grown exponentially since its foundation in 2000, is very familiar with – both in terms of the shock of the diagnosis and its knock on effect onto Sara’s family, and the turn around in the her subsequent ability to ‘cope’ with her new future.

“Our mission is to offer free personalised support, on emotional, practical and financial levels and we work very hard to offer a tailor made service for each and every individual who comes through our doors,” says Rendell from the charity’s Wellington Street HQ. Offering ‘old fashioned’ service levels, Rendell takes a high level of personal interest in every appointment to the charity’s service and fund raising roles, ensuring that the same motivation which drives her is passed down through her staff.

From a background in marketing and promotions in the radio industry, Rendell’s route to running one of Perth’s niche charitable organisations has been a circuitous one.

“I took a 12 month sabbatical and travelled around India and South East Asia. I met so many amazing women during my travels, and it helped me cement my determination to do a job which made a difference, that allowed me to contribute to society in a meaningful way.”

A colleague introduced Rendell to Ros Worthington, the charismatic founder of at the time a very small breast cancer charity, Breast Cancer Care WA. “We really clicked instantly and Ros hired me on the spot,” says Rendell, “although to be honest I had no idea what I was taking on. It’s been a huge learning curve.”

That learning curve has seen the charity increase its staff from 4.6 full time equivalent with no clear fund raising plans to 12.5 FTE workers who help channel the charity’s donations to clients, which last year numbered 780.

And one of the major cornerstones of that fund raising treasure chest is provided by the Boobalicious Ball, which in 2013 is in its tenth year.

The managing director of adultshop.com, Malcolm Day, wanted to raise money for a ‘good cause’ and his dynamic assistant, Peta Evans, having met with Ros, ‘told him that Breast Cancer Care WA was the ideal recipient for funds raised,’ says Rendell.

Ten years on, the event has raised ever increasing

amounts - $135,000 last year – and it’s hoped that a decade on, Perth’s generous great and good will top this with an impressive $150,000 – all of which goes straight into Breast Cancer Care WA’s coffers.

“With the funds raised during the Boobalicious Ball, and other fund raising activities (such as the Long Table Lunch and Purple Bra Day), we’re able to offer expert, specialist support for our clients. They may initially come to us for financial assistance, but down the track end up joining a support group or lean on us for emotional help.”

The charity’s ‘one at a time’ approach means that clients are not processed as ‘appointments’ – if they need a two hour counselling session, then that’s what they’ll get.

It can be, says Rendell, a pretty relentless process dealing with so much heartache and suffering, especially for the service team who are at the coalface in terms of responding to clients’ needs directly.

“It’s part of my role to make sure that we don’t risk burning out our service team,” says Rendell.

“A lot of people assume that because we deal with our clients’ stories on a daily basis, that it gets easier. It doesn’t, but because we operate as a team, we are generally able to stay objective. Clients may touch individuals, perhaps because they’re the same age, or have similarly aged children, but the way we manage each individual’s journey safeguards us against too much emotional collateral damage.”

The statistics surrounding breast cancer are worrying.

This year, 1470 Western Australian women will be diagnosed with the disease, and around 230 will go on to die. However, thanks to new innovative treatments and earlier detection rates, Rendell is hopeful that the worst news a woman can hear need not necessarily mean a death sentence.

“Thanks to advances in treatments, screening programmes and women being more ‘breast aware’, 88% per cent of women will have an excellent prognosis,” she says.

And while they’re waiting to recover, Breast Cancer Care WA is there to offer a friendly shoulder to lean on, in those darkest hours.

Thanks to the Boobalicious Ball’s ongoing commitment to Breast Cancer Care WA, Rendell and her team ‘don’t have to worry about finding that $100,000’ which the ball regularly sends their way.

“It gives us sustainability, a bedrock upon which to build for future growth,” says Rendell.

The downside for all this important work is that in Rendell’s case, she finds it hard to ‘switch off ’ but finds a kind of peace when she goes travelling.

“When I was travelling, I learned to trust in the universe and let go, which for me as a control freak was hard. If you’re open to anything happening, then quite often, you’ll find what you’re looking for.”

For Sara, and all the other women who have passed through Rendell’s door, the universe has more than delivered on its promise.

IF YOU WOULD LIKE TO CONTRIBUTE TO BREAST CANCER CARE WA, VISIT WWW.BREASTCANCER.ORG.AU

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Breast cancer

the statistics ● One in nine women in Australia will be diagnosed with breast cancer in their lifetime. ● Thirty six women are diagnosed every day in Australia. ● Approximately 100 men are diagnose in Australia each year. ● More than half of breast cancers in Australia are discovered by the woman herself or her own doctor. ● The earlier a cancer is discovered, the greater the chances of effective treatment. ● Since 2007, 15,000 pairs of Steel Blue purple boots have been purchased, raising $430,000. ● The Boobalicious Ball has raised over $755,000 in just nine years, with every single cent going to Breast Cancer Care WA.

You never know how strong you are, until being strong is the only choice you have

Rachel’s story I sit here thinking back to where I was and what I was doing this time last year and how much things have changed. For one, I had two healthy boobs (or so I thought) and was working hard in my full-time position as a Level 3 Teacher. Although I don’t have children I was always busy. I was fit and healthy (or so I thought) and training up to six times a week for the TriPink triathlon to raise money for breast cancer. The irony in then being diagnosed with breast cancer myself in January 2012 was just devastating.

With no immediate family history, this silent disease presented little in the way of symptoms. I was unaware of a lump or problem until my right nipple began puckering and my breast became tender while soaking up the sunshine and holidaying with my in-laws. No more than a week later my GP was referring me to a breast specialist whom I saw the same day, followed by the routine scans and biopsies and that was it - I had been diagnosed with invasive lobular breast cancer at the ripe old age of 35. A skin-sparing bilateral mastectomy was soon to follow, as was six months of chemotherapy, twenty-five days of radiation therapy and I have now begun my five years of Tamoxifen.

On diagnosis I was unable to think about what having breast cancer meant to me for at least a couple of weeks. When I did, the lump in my throat enlarged and I felt sick to my stomach. Pre breast cancer I would feel queasy at sight of a drop of blood or an open cut.

How was I now supposed to get through a mastectomy, chemotherapy, radiation and an unknown prognosis?

It’s amazing what you can do when you have to. I’ve found the strength to be physically strong enough to endure the treatment, intellectually strong enough to comprehend the process you are being forced to go through and emotionally strong enough to endure the loss of hair, change in appearance and the immense sorrow you feel at the thought of your loved ones losing you.

Not to mention the incredible fear that grows inside of you that this stinking disease just may come back and bite you on the bum.

Going ‘public’ about having breast cancer was the best thing I could have done, it opened me up to support and understanding from family and friends. And then there was Breast Cancer Care WA (BCCWA). My initial contact began with my breast care nurse Heather, who entertained the silliest questions imaginable and made resources like information on

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fertility available to me when necessary. My support group - the young and the breastless, facilitated by BCCWA still plays an important role for me. It is my favourite place to be on every second Monday of the month. We bring food, swap organic recipes, talk sex and everything breast cancer.

The library within BCCWA has been a wealth of information and knowledge on breast cancer which I have frequented several times over the last few months trying to find answers. In the end I have realised there are little answers out there to explain why I got breast cancer and what my prognosis is likely to be.

Put simply, the ranging types of support from BCCWA and the networking it creates has equipped me with strategies in self-awareness and mindfulness to deal with these fears. I now have the confidence to face them head on and create for myself a ‘new’ healthy, cancer-free version of NORMAL. The journey is really only just the beginning and I’m excited about what my future holds.

You can follow Rachel’s breast cancer journey through her blog - www.rachelcusack.blogspot.com.au

Magnificent beauty is everlasting... travel the world when you step inside

Boobalicious Ball

An amazing ten years of fundraising fun and games If you’re lucky enough to be going to the Boobalicious Ball, you can be guaranteed several things.

One, you’ll be treated to a high class evening of top entertainment – usually with an imaginative theme. Last year’ saw party goers navigating the weird and wonderful world of Lewis Carroll’s Mad Hatter’s Tea Party, complete with Johnny Deppesque Mad Hatter sporting an orange wig. This year’s theme remains a closely guarded secret.

And two, you’d better bring your wallet because there will be lots of tempting auction items designed to get you to part with your cash – all of course in aid of Breast Cancer Care WA. Head of fundraising, Peta Evans, has been in charge of organizing this behemoth of an event from day one and thanks to her immense energy and vision, the Boobalicious Ball has firmly positioned itself as one of the golden tickets on Perth’s high society calendar.

“In 2004, we had just 340 guests and this year, there will be over 700,” she says.

Over those years, the funds raised have gradually crept up to an impressive $170,000 in 2012.

“We’re hoping to top $175,000 this year,” says Peta.

For the first five years the event was held in Perth’s Hyatt hotel, but it soon became clear that thanks to the event’s popularity, a larger venue was needed. So a move to the Crown at Burswood was the obvious choice.

“We’ve raised more than $755,000 in nine years – I’d love to add to that amount significantly this year.”

You’ll have to be quick if you want to get your hands on tickets to the Boobalicious Ball.

Visit www.boobalicious.com.au.

Tickets are $265 per person. ●

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ome might say it’s our right, as a coastal loving state, to aspire to the ownership of a gleaming boat. The idea of pottering about off Rotto in a Fairline Squadron 65, or landing the big one on a weekend away with friends up the Coral Coast is the epitome of having ‘made it’.

However, even the most financially savvy boat lover may baulk at not only the cost of buying a boat, but then the insurance and pen costs, upkeep and maintenance dollars they’ll have to shell out on a regular basis, just to keep their beloved purchase shipshape.

Fortunately, there is a way for all those would-be Master and Commanders to get their hands on some of the best boating real estate available without the onerous responsibility of stumping up the running costs all on their own.

Boat Equity, the brainchild of software developer and eternal boatie Russell Quinn has given many clients the chance to literally sail off into the sunset on the boat of their dream – at a fraction of the cost thanks to the innovative package he’s put together.

“We’re not offering a syndicatestyle way of owning boats like other companies,” says Quinn, on board the company’s latest acquisition, a stunning Fairline Squadron 50, worth a cool $1.49 million, safely harboured in Fremantle.

“Those companies are offering something more like a timeshare where they take five to 10 people on each time, all with a share of the boat, but with none of the benefits of ownership.

“Our system is more focused on matching potential partners on the basis of how well they would get on, relationship-wise. Typically we put three people together and the ownership is split equally between the three (on average putting around $200,000 each into the pot), so one person takes care of the pen fees, another is the maintenance person and the other manages the rules of the boat.”

Quinn says that this naturally empowers the partners of the boat and puts them firmly in control of the boat they all own equally.

The key to Boat Equity’s success, he says, lies in the technology tool (designed by Quinn with patents pending), which matches potential partners, then helps crunch numbers to establish how many days each of the partners can use the boat.

“On average, our owners will take the boat out perhaps three times a month, or 20 times a year, usually on day trips. Boat Equity was born from the difficulty and expense of owning a boat, dispersing the responsibility of ownership through our unique system.”

An advantage of sharing ownership of a boat is that its more likely to be used than if you were »

the high life

Plain sailing It’s easier than you might think to sail the high seas in the latest yacht – you just need to make the right connections, and thanks to Boat Equity, that’s no longer a matter of luck

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the high life

just the sole owner, says Quinn.

“The worst thing you can do is to not use your boat. That’s when maintenance issues can occur, and the expense mount up. If you share ownership, you’ll still be able to use the boat whenever you want but also be sure that when it’s not being used, one of the other partners will be taking it out.

Sharing ownership also of course lessens the initial investment burden that a single purchaser may face – meaning that you can perhaps buy a bigger boat than your budget may have allowed acting alone.

This approach also helps those afflicted with ‘Foot’s Disease’.

“It’s very typical to hear boat owners saying they just need another one or two foot and they’d have the perfect boat. If they’re in a partnership, they can potentially afford those extra feet.”

And such is the effectiveness of Quinn’s relationship-building tool, some of his clients who initially banded together as boat owners have ended up going into business together.

“We try to avoid putting partners together who don’t connect, and ask lots of questions at the preliminary stages about what they enjoy about boating – for instance a keen fisherman may have different expectations about the boat’s use than those who just fancy entertaining on board.”

Once the parties have been put together, an AGM is called, where issues such as insurance, the location of the boat and booking system is discusses.

“Unlike other syndication firms, all these details are completely up to the new owners. We don’t dictate who should do what, which insurance should be used etc. “ A simple booking system created by Quinn allocates a certain number of points per month, which

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represent possible days of boating.

“For instance, Saturdays and Sundays are 50 points, while a public holiday is 70 points. Typically owners have access to 200 points of boating per month, but if they exceed that amount, our software will calculate how much it would cost to take it out as a rental and they pay that instead.”

Nobody is allowed to join a partnership without providing all the other parties with sight of their Recreational Skipper’s Ticket (RST), and a new member of a partnership should expect to be put through their paces before joining an existing team.

Typically Quinn’s clients opt for 35 to 80ft boats, and the best seller is UK boat builder’s Fairline Squadron 65’.

“We find that in a partnership, the boats are better maintained, repairs get done quickly rather than being let to slide.”

Before Boat Equity began to dominate the shared boat ownership market, Quinn noticed that many shared equity agreements were cemented on a mere handshake.

“That seemed to me to be a recipe for disaster, and it’s fair to say we’ve picked up the pieces after fall out in

the past. Believe me, even if you don’t think it could happen to you, you need a proper agreement even if you’re going into partnership with your best friend.”

Quinn is now touting the software he created around the boat shows of the world, gaining much interest from markets which are still new to the concept of boat equity through partnership.

“The boat ownership is put into their names from day one, rather than in the name of a trust. It’s little things like this that get missed by the syndicate way of operating.”

Many of Quinn’s clients are off the scale wealthy, cash rich, time poor.

“We have some boats which we don’t list, but if we have a person who’s the right fit to join that partnership, we’ll let them know.”

With over 60 boats on their books in WA, Quinn’s focus has shifted now to marketing the software he developed to others wishing to emulate the success of Boat Equity.

“We’ve just sold our first licence to a local boat dealer here in Perth, and essentially we’re now just software providers. In a way, it’s true to say I’ve gone back to my roots.” ●

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gary mehigan

The Drive of My Life It’s fair to say that Gary Mehigan is one of the most familiar faces on Australian TV, having hosted the past five series of MasterChef alongside fellow chef George Colombaris and food critic Matt Preston.

Since leaving the chilly shores of Hayling Island off the south coast of England for Melbourne in 1991, Gary has opened two successful restaurants – Fenix and the Maribyrnong Boathouse - has written best selling cookbooks, made the leap to beloved TV personality, and is also an enthusiastic ambassador for BMW. With filming about to kick off for the new series of MasterChef which this season has relocated to Melbourne, we catch up with Gary as he prepares to introduce the nation to another memorable collection of amateur cooks.

WHAT CAR DO YOU DRIVE?

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Gary Mehigan: I’ve got two BMWs at the moment – one, which I own is the X5, while the other, on loan from BMW, is the M3. I’m a big fan of the X5 after having various 3 series in the past. It’s a big car for the money and perfect for cruising around with the family and our huge 38kg hound in the back. The M3 is in stark contrast and just a wonderful machine. I’ve also got a K1300 R BMW naked motorbike.

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WHAT WAS YOUR FIRST CAR AND DID YOU LOVE IT OR HATE IT?

GM: Oh I hated it! It was a lime green Morris Marina, built by the now defunct Leyland factory in the UK. I’ve always loved motorbikes and originally bought a bike which I thought would get me all the girls. It didn’t. So I got a bigger bike. Still no girls. So I traded up to the Marina only to crash it in glorious fashion on the one road off Hayling Island while listening to Sparkle in the Rain by Simple Minds.

WHAT’S YOUR DREAM CAR?

GM: It’s the M3 although I’m tempted to buy the M6. I’ve been on a couple of race day experiences hosted by BMW and that really gives you the chance to put the M3 through its paces.

HAVE YOU EVER BEEN ON A ROADTRIP AND IF SO, WHERE TO AND WITH WHO?

GM: My daughter, Jenna (12) and I just drove from Sydney to Melbourne, while my wife Mandy made the trip by plane.

If you drive it straight it would take 11 hours but we took our time and because I’m a dyed in the wool foodie, I couldn’t resist sewing in some stop offs at foodie spots along the way, finishing off at

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Aubrey. Now that Masterchef is taking place in Melbourne, it meant we’ve moved back to the city after three years in Sydney. It’s tough for Jenna to say goodbye to the friends she’s made during that time, so it was a good opportunity for us to spend time where it was just ‘us’.

WHAT’S ON YOUR PLAYLIST FOR A ROADTRIP?

GM: Well because Jenna was in charge of the iPod, it was a mix of poppy stuff, like Katy Perry and One Direction, but there was one song that we listened to on repeat – Good Time by Owl City and Carly Rae Jepson. I have to say I won’t be listening to it again though.

I’m over it. If it’s up to me though I try to not have turned into my Dad and have pretty eclectic tastes.

WHAT PLANS DO YOU HAVE FOR 2013?

GM: We’re just about to start filming MasterChef Series 6 and because it’s in Melbourne, there’s a massive difference to the vibe. From a food perspective, it’s such a vibrant city with such a rich cultural mix. There’s nothing better

than sitting in Victoria Street eating a big bowl of pho. I’m also writing recipes everyday because I’m on deadline for my next cookbook which will be a collection of my favourite dishes.

Everything from spring rolls with prawn, pork and veggies to roast duck with date puree and a confit of carrots.

It’ll be out in time for Christmas.

SUM UP WHAT KIND OF DRIVER YOU ARE.

GM: I’m a lot calmer than I used to be. George and I were lucky enough to visit India for two weeks earlier in the year, and we travelled around on Royal Enfields, just going with the flow. When I got back I realised that it doesn’t matter what happens in front of you, it’s more important to enjoy the journey. So I’m 99% responsible, but I’m always looking for that outlet for my boyish ambition to be let loose. A kind of controlled lunacy is one way of describing it.

GARY MEHIGAN WILL STAR IN MASTERCHEF SERIES 6 ON CHANNEL 10 LATER IN 2013.

ALLURE, LUXURY & OPULENCE

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