salt magazine - winter 13 by salt magazine

YOUR COMPLETE SUNSHINE COAST LIFESTYLE MAGAZINE

WINTER ’13

~ PALMER GRILL ~

Located in the lobby of the resort, Palmer Grill restaurant is renowned for premium grilled meats and seafood, with an adjoining bar perfect for pre-dinner drinks. A popular dining venue for locals, Palmer Grill features a backdrop of delicious aromas and lively ambience from the open kitchen. The restaurant also offers beautiful daytime views of the golf course and lakes. Open Daily for Lunch & Dinner. Reservations: 07 5446 1234

TWO VERY UNIQUE DINING EXPERIENCES ~ THE CAPTAINâ&#x20AC;&#x2122;S TABLE ~

Set in a grove of Angophora trees close to the Village Square, The Captainâ&#x20AC;&#x2122;s Table offers modern Australian cuisine with a menu that reflects the very nature of the Sunshine Coast. The restaurant features classic high ceilings with exposed rafters and floor to ceiling French windows, overlooking the tranquil water feature and gardens. Open Daily for Lunch & Dinner. Reservations: 07 5446 1234

Warran Road Coolum Beach Qld. Reservations: 07 5446 1234

www.palmercoolumresort.com.au

FROM THE EDITOR

CONTRIBUTing TALENTS: WHAT DID YOU WANT TO BE WHEN YOU WERE EIGHT YEARS OLD?

Love

LOCAL

Adam Ravazzano cover PHOTOGRAPHER

I’m a lifetime local who travelled the world and on my return to the Sunshine Coast started a little venture called Sunshine Surfsafari, taking surfers and international students on surf adventures. The surfing tours encouraged me to take photos of my clients as a keepsake, but it was not long before I was swimming away from my clients and chasing the empty ocean to photograph. A few years ago, I sold the business to focus on photography, shooting water and ocean images around this beautiful backyard, the Sunshine Coast. Adam’s work can be found online at sunshinesurfsafari.com

THANKS GO TO OUR Other contributING TALENTS TOO:

On a Friday night a couple of weeks ago, my husband and I packed up our little girl to discover a very special place known as The Lane, which I had heard about in the whisper of a dear friend. With a robust moon suspended in the night sky, we found The Lane hidden in a back street of Palmwoods. Tea lights in brown paper bags serenaded paths and illuminated tables. Spanish beats played the background soundtrack. A grand old poinciana tree sprinkled in fairy lights was the epicentre for all activity, resembling a scene from Enid Blyton’s book The Faraway Tree. Children ran barefoot and carefree through the hillside garden. Folk shared a bottle of vino and dug into more-ish street food perched on cushioned milk crates. Families arrived with freshly bathed, soap-smelling children to handpick local produce from The Pantry. It was a whimsical evening shared under a fairy light canopy where I felt the erratic pace of the week slip away with one long exhale (for detailed information flick to page 15). It’s this type of movement that makes my heart swell with pride for our Sunshine Coast. An enchanted space that goes beyond the ordinary and offers a deeper connection with shared beliefs in local love. The Lane is only one piece of the puzzle that makes up the techno-coloured jigsaw that is our region. This edition marks the end of the eighth year of producing our salty girl, and over the years I’ve watched our precious Sunshine Coast blossom into a sophisticated, natural beauty luring folk from near and far to explore her from top to tail. With all of these underground venues sprouting like weeds across the entire region, steered and nurtured by a wonderfully talented bunch of people, we are never left scratching our heads for content in the magazine. This we are grateful for. So welcome to our eighth birthday edition. Like a tasty fondue, this edition is a melting pot of goodness. To celebrate, we’re having a birthday party, any excuse to eat cake or in this case a Thai banquet! We would love to meet you, our dear salt reader, for a relaxed lunch listening to some unplugged tunes from some local talents in the pea green hills of the hinterland on Friday, July 19. See our events section on page 22 for more details. And finally, don’t forget to enter our bigger-than-Ben-Hur birthday competition, thanks to the Sheraton Noosa Resort & Spa. One lucky reader and seven of their best friends will win a private dining experience with esteemed chef Peter Kuruvita, and spend two nights at the newly renovated Sheraton Noosa Resort & Spa on Hastings Street, Noosa Heads, valued at $2200. For the finer details, head to the WIN page of our website. Until next time,

BRISEIS ONFRAY DESIGNER ANASTASIA KARIOFYLLIDIS PHOTOGRAPHER KARINA EASTWAY EDITORIAL & ADVERTISING ALEX FYNES-CLINTON writer CELESTE MITCHELL WRITER Linda Read writer Tyson Stelzer writeR NIKE SULWAY WRITER Jane Todd proofreader

Editorial enquiries kate@saltmagazine.com.au Advertising & SUBSCRIPTION info@saltmagazine.com.au GENERAL ENQUIRIES 0438 851 981

#SALTMAG

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SALT-MAGAZINE

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JANE FYNES-CLINTON SUBEDITOR/COLUMNIST

A vet who patted animals until they got better and never had to give them needles or put them to sleep. Or a world traveller who was paid to visit strangesmelling and far-off places. Either or both – I wasn’t fussy.

LEIGH ROBSHAW WRITER

A gymnast, a dancer and a poet – or just someone famous on TV.

FRANCES FRANGENHEIM WRITER

I am not sure, but at age six, I apparently wanted to be a farmer’s wife! At eight, I won the complete Roald Dahl collection through a newspaper competition. I guess from that point I felt destined to surround myself with words and stories.

contents

WINTER

’13

in the LimeLigHt 6

raw revolution salt checks out the healthy, fresh approach to food that is taking the Sunshine Coast by storm.

24 it’s a wrap This cover photo was taken with a Canon 5D Mark ll at 100 ISO, focal length 135mm at 1/800 f /7.1. I remember this morning well as it was the morning of the total solar eclipse. I started shooting a few empty waves breaking on the shoreline on my walk home and a few hundred metres from the headland found this spot in the sand with my dog digging beside me. I started shooting photos of broken waves washing up and over a high tide sand dune. This was the third image I took that morning: after this shot my dog ruined every other one until I got up and we headed home. I guess every photo has a story. Cover kindly supplied by Adam Ravazzano. sunshinesurfsafari.com salt is a free quarterly magazine published by Johns Publications p/l. Distribution area between Bribie and Fraser Island and inland to Kenilworth and select areas throughout Brisbane. PO Box 1015, Maleny QLD Australia 4552 Fax: +61 7 5441 6589 © Copyright 2013 4

salt

“

is born of the purest parents, the sun & the sea. pythagoras

”

16 sweet dreams, big success The Big Pineapple has long been a coast icon, but in its heyday it was a tourist attraction without parallel.

creative expressions 30

pursuit of passion Peregian singer, songwriter and acoustic guitarist Mark Moroney has a voice that has music lovers talking.

for a cause Angel Flight is a very special service for people in need, made possible by some generous pilots and volunteers.

books & blogs Cooking up a storm.

76 bold visionaries Friends Louise Visser and Alice Jones have created and grown Sinerji, a nationally-stocked fashion label born from the heart.

ARTIST Judith Laws’ art is as lively as her spirit.

OFF THE WALL The exciting field of investment art is demystified.

art DATES The Sunshine Coast has some of the best art galleries in the world. Find out what will be on show, where in winter.

art SPACE salt’s very own gallery space, featuring some of the finest artworks on the coast.

tasteS & tipples 42 table talk Chef Dan Jarrett, of The Tamarind restaurant, takes research into modern Asian cuisine very seriously. 46

NOSH NEWS Snippets from the industry that gives us food, glorious food.

PRODUCE PEOPLE Noosa Chilli founders Megan Twiname and Matt Gengos share the fire and flavour of this exciting fruit.

86 Living & Lifestyle

104

salt cellar Wine writer Tyson Stelzer explains why champagne is the perfect drink for winter.

staples

IN your dreams Globetrotting is fun, but the Huiskamps have built a home at Yandina that keeps them grounded.

104 meet the designerS Artists Barry Smith and Fiona Dempster work in harmony but never together.

54 relaxed recipes When the winter chill blows, a warming drink makes everything feel better. 58

84 HEALTH Salt is an essential element in life and health.

102 homewares Celebratory birthdays will be ones to remember with these spiffy decorator items.

52 culinary creations Sirocco Noosa chef Emmett Malone shares a treasured recipe.

12 6 senses A selection of items based on the special powers that we humans use to experience the world – touch, see, hear, smell, taste and feel. 14

secrets Get authentic information on the best things about the Sunshine Coast from the only people who really know – the locals.

22 calendar of events salt has hand picked a variety of events on the Sunshine Coast that are guaranteed to please throughout winter.

108 GREAT OUTDOORS Whale watching can be a profound, moving experience.

24 look at me Craig Holmes’

fashion & beauty

book for charity has captured the essence of the bond between dogs and their owners.

fashion A sensational spread of the must-have styles for winter.

A DOSE OF SALT Columnist Jane Fynes-Clinton considers the foods and flavours that bring us comfort.

80 beauty Travelling is easy with these delightful beauty takeaways.

110 tourist information Essential info for all visitors to the coast, including travel times, surf safety and market details.

PAMPER & PREEN Several hours of being pampered feel like a holiday at One Spa at RACV Noosa Resort.

112 MAP

saltmagazine . com . au

FEATURE

Raw revolution words CELESTE MITCHELL photos Anastasia Kariofyllidis

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There is a revolution underway on the Sunshine Coast – the weapon is the freshest food in its most natural state and the battleground is diners’ tastebuds. In this raw food revolution, only the most nutritious, crunchiest and healthiest ingredients qualify, and only the healthiest dishes will do. Jessica Ainscough knows this better than most. When she posts photos of her meals on Instagram, under the handle The Wellness Warrior, people pay attention – so much so that they’re willing to jump in the car and drive, just to try out the cafe where she ate the day before. Jess is one of many food lovers who revels in raw, organic food. Far from glorified salad bars, the dishes being served up by these havens of wellness are inventive, just-picked fresh and bursting with nutrients that make eating out an entirely new experience for many, especially vegetarians and vegans and those with gluten and dairy intolerances. After spending more than two years following a strictly controlled diet whilst undergoing Gerson Therapy for a rare form of cancer in her left arm and shoulder, Jess says she is glad to see the raw “trend” catching on. “I love it! I can finally go out for lunch!” she laughs. Now cancer free and absolutely revelling in her newfound health and wellness, Jess continues to stick to a predominantly raw diet and visits Buderim’s Ground Organics every Thursday. “I couldn’t go back to eating how I was before just because now I’ve got that comparison,” she says. “Now I can eat as much as I want to eat without ever having to worry about putting on weight or what it’s doing to my body. I never have that guilt that comes from eating a big meal.” Meaning you can have your cake and eat it too. “To someone who has never tried raw food, I would tell them to just try the desserts,” she says. “You can actually eat this food and love it, and have it love you back and that’s really liberating.” Ground Organics co-founder Monique Pollard, who along with partner James Lonergan has been working “crazy” hours since opening their business last October, agrees wholeheartedly. “I’ve done these hours before on a conventional sort of diet and have just been tired and worn out, but I’m 100 per cent motivated and James and I are just full of energy,” she says. “I wouldn’t ever want to stop eating this way because of how good I’m feeling.” Visions of green smoothies, resembling something Shrek might have slurped down for breakfast, are the stereotypical image of the raw food movement. Its popularity has many offshoots. The trend is towards clean eating (#cleaneating on Instagram is particularly popular). Blogger Sarah Wilson’s I Quit Sugar program has gone gangbusters and sticking to a “paleo” diet (eating like a caveman) is all the rage. It’s no coincidence that stores are struggling to keep up with demand for coconut oil and that it’s now not unusual to find chia seeds and goji berries muscling out chips and breakfast cereals for supermarket shelf space.

The Wellness Warrior, Jessica Ainscough

But dismiss imaginings of a bevy of lithe yogis munching on sprouts, chanting “give us this day our daily green smoothie”. This is anything but a religion or cult. It is purely a health movement. For James Colquhoun, it was an illness in the family coupled with his studies in nutrition that led him to start questioning traditional medicine and start harnessing the power of food to heal the body. With no prior film experience, he and his wife Laurentine set about interviewing independent health experts and released the powerful documentary Food Matters in 2008, and earlier this year, a new film called Hungry for Change. But whilst James is glowing health personified and will espouse the virtues of clean eating to anyone who is interested – backed up with his mountains of research – he’s conscious not to start preaching or labelling. “You don’t want to make food, or the way people consume it, a religion,” James says. “Food is a very important relationship that we have with our bodies and we have with the environment and we shouldn’t put dogmatic viewpoints on it. We know intuitively that we should eat a large amount of natural, raw, organic, plant-based foods but the rest is open to interpretation.” It’s Rawsome! Café co-owners Gerald Short and Susanna Stavenhagen-Short say mood change accompanies the food change. “We think it’s a fabulous thing to do, to eat raw. Raw is incredible,” Gerald says. “You notice that after you have started eating that way you actually start to taste food again. “The other thing is, what we get constantly in the cafe is people say how good they feel – they don’t feel heavy, they don’t feel bloated, they don’t feel lethargic,” he says. Susanna jumps in, “And this is why we have the slogan ‘elevate your mood with our food’ because it’s so true.” What’s most evident from all the shiny, happy people behind the counters and blenders of these cafes is their openness and willingness to share: to educate. And of course, their skill at making mind-boggling, inventive dishes that could turn even the most passionate carnivore. Naturopath and nutritionist Amy Kelly made a swift career and address change in one when she took over Kind Living Café in Maleny last December, moving up from the Gold Coast three >

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Ground Organics owners Monique Pollard and James Lonergan

Raw food cafes Kind Living Café, 23 Maple Street, Maleny It’s Rawsome! Café, 522 Petrie Creek Road, Rosemount Ground Organics, 11/43 Burnett Street, Buderim Embellish Organics, 4 Heron Street, Peregian Beach

Amy Kelly of Kind Living Café

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weeks after a fateful chat with the previous owners. Whilst the cafe definitely has its dedicated regulars, she’s not surprised that more and more people are travelling up to the coast from Brisbane and further south specifically to dine at Kind Living Café. “I think people want other options,” she says. “For me personally knowing how good and vibrant and ‘wow’ you feel, I think a lot of people want that. They know to do that, something’s got to change. It comes down to what you’re eating and your lifestyle.” It’s a sentiment shared by Benji Gore, owner of Embellish Organics in Peregian. “It goes back to it being the way nature intended it, without sounding too cliché, but the more you eat it [raw] and the more you incorporate it in your diet, the more you’re being nourished,” he says. “Your body is very good at telling you what you need.” Whilst the “rabbit food” jibes will more than likely persist, the people seeking out or just trying raw food to please a loved one are pleasantly surprised more often than not. “We’ve had people who have been dragged in kicking and screaming and then they’ve literally been in tears because they were so amazed by the food,” Gerald says. Back at Ground Organics, Monique says she loves surprising people. “I’ve had big blokes who are after a steak and then have one of our raw wraps and they’re just so shocked at how filling it is. Since then they’ve come back multiple times and they’re bringing their friends. It’s really cool to see them not being embarrassed about health once they learn that it does fill you up and it tastes good too,” she says. So is this just the latest fad or a cafe trend that happens to be flourishing on the Sunshine Coast? Jess Ainscough – who not only rid herself of cancer but transformed her life from overworked magazine writer in Sydney to one of Australia’s top health blogging gurus and motivational speakers – hopes not. “I think the internet is making this whole ‘movement’ so much more popular,” she says. “People are starting to realise that they >

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Hot Tip

If you can grind your own fresh spices in a spice or coffee grinder, the bliss balls are much more tasty and fragrant.

Bliss balls

Recipe by Susanna Stavenhagen-Short at It’s Rawsome! Café Basic mix: In a food processor, grind 400g of organic almonds and 400g of organic brazil nuts to a fine consistency. Place into a bowl. Grind 250g of organic pitted medjool dates, a pinch of Himalayan sea salt, scrape the inside of a fresh organic vanilla bean, 30g of organic cold pressed coconut oil, and a dash of filtered water in a food processor. Blend into a fine paste. Add nuts again and process until well mixed into a sticky batter. Stir in 1 cup raisins. Place mix in bowl and divide into four batches. Middle Eastern balls: Mix basic mix with 2 tbsp tahini, 1 tsp ground cinnamon, pinch of nutmeg, 3 chopped dried Turkish apricots, 3 chopped dried figs and a pinch each of ground clove and star anise. Mix by hand and roll into 40g balls. Roll in sesame seeds to cover. Indian spice balls: Mix basic mix with ½ cup shredded coconut, 1 tsp each of ground cinnamon, ground cardamom, ground coriander and ground cumin. Mix by hand and roll into 40g balls. Roll in extra spice mix to cover. Superfood energy balls: Mix basic mix with 1 tbsp raw cacao powder, 1 tsp ground cinnamon, 1 tsp purple corn extract (optional), 1 tsp spirulina powder, 1 tsp maca powder, ¼ cup dried cranberries and ¼ cup dried cherries (optional). Use disposable gloves for this one, as it gets messy. Mix by hand and roll into 40g balls. Roll balls in raw cacao powder to cover.

do need to take control of their health with what they eat and one of the reasons why people don’t is convenience. So having these places pop up is like, ‘OK, well now I can go out and get this food’ and they think they’re doing something really good for their body, which they are.” This gives chefs like Susanna at It’s Rawsome! Café complete job satisfaction. “To me, if I can get people in here, whether they’re meat eaters or whatever they are, and they go like ‘oh my god, raw food can taste like this?’ and they want to eat more of it and be healthier, then I’ve done my job,” she says. FOR EXTRA SALT visit saltmagazine.com.au to see more images of the Raw Revolution and to download a Carob Goji Ball recipe. 10

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Raw: a beginner’s guide • Eating raw means consuming – ideally organic – uncooked, unprocessed, fresh, live foods, which have not been exposed to heat over 40°C, therefore keeping their nutrients and natural enzymes intact. • Whilst many raw foodists may stick to a vegan diet, it is not essential and advocates generally believe it’s okay to include some meat or animal products in your diet if that feels right for you. Stimulants like coffee are not recommended, however many raw food cafes combine their feel-good raw menu items with organic espresso to keep the coffee drinkers happy – usually with freshly-made nut milk instead of dairy. • A raw food diet is said to be extremely high in antioxidants, which are believed to assist in slowing the ageing process, and have even been attributed to have powerful anti-cancer effects. Many devotees believe nuts and seeds should be soaked overnight to activate the enzymes. • Tools of the trade in a raw food enthusiast’s kitchen are a high quality blender, juicer, food processor and dehydrator to prepare smoothies, juices, raw desserts, sprouted seed wraps and more.

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6 senses

smell Stepping into French & Gorgeous in the sandy beach village of Peregian Beach, you could easily be transported to a village in France where you can smell the lavender and freshly baked baguettes. Talented interior designer Helen King has recently opened her bespoke boutique, which is packed to the rafters with one-off French pieces that have been lovingly restored by Helen herself. With vintage bottles filled with blooms this space has exquisite antiques, hand-painted furniture and keepsakes that you’ll treasure in your home for years to come. French & Gorgeous, Shop 1B, 12 Grebe Street, Peregian Shopping Village, Peregian Beach. 5471 2936.

6 SENSES

salt takes a fresh approach to the powers that we use to experience the world. We look at items that evoke us to see, hear, smell, taste & touch and we have tossed in an extra just for fun… feel.

Win your choice of Momo’s SOUPS And Risotto flavours aT saltmagazine.com.au

taste

feel Illustration courtesy of TWIGSEEDS STUDIO, twigseeds.com.au feeling luckY? we have a ruby red shoes plush toy up for grabs. visit saltmagazine.com.au 12

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There’s always time for something tasty when you can turn home-cooked classics into meals that are convenient, easy and good for you. Momo’s Soups & Risottos add house-made stocks, fragrant freshly picked herbs and local farmhouse cheeses to certified organic ingredients for an end result you’d be hard-pressed to deliver at home. From classic flavours to twists on favourites such as organic pumpkin soup with sage and mascarpone, there are gluten-free, dairy-free vegetarian options and no artificial colours, flavours or preservatives. $7.20 for 500g. Available at Organika, Shop 2, 205 Weyba Road, Noosaville. 5442 4973 or organika.com.au

hear Quirky lyrics, a completely original voice and delightfully delicate melodies are three wonderful reasons Passenger are making an imprint on the music scene. This album is full of goosebump-inducing moments that force you into self-reflection and reveries. We guarantee their hit song “Let Her Go” will put a lump in your throat every listen.

touch Get in touch with your inner calm. This pastel-purple hued agate is a stone used for meditation, with grounding properties imparting a soothing, tranquilising influence. Exquisite amethyst crystals are the sparkling jagged crown nestled inside the smooth exterior of this age-old agatised amethyst sphere from Brazil, demonstrating mother nature at her most stunning.

review libby munro

Available at Maleny Crystal Café for $288. Maleny Crystal Café, Shop 3/45 Maple St, Maleny. 5499 9918.

see Although there have been 18 film adaptations of the classic novel Jane Eyre about an orphan girl and her story of grim suffering and smouldering passion in 19th century rural England, it is this version starring Mia Wasikowska that will cement this epochal tale for our generation. True to the novel, beautifully shot in the windswept uninviting moors, and with a latent eroticism, this film strikes all the right chords of terror, wit, tenderness, and longing with an astute sense of emotional detail. Exceptionally cast with Michael Fassbender as the dashing and wounded Rochester, be prepared to be swept up in the impossible romanticism of Jane Eyre. review libby munro

You can win your very own copy OF Jane Eyre at saltmagazine.com.au

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SECRETS

GOT A DOOVERLACKIE or a thingamabob that needs fixing? Don’t throw it away! Take it along to the Maleny Fixit Café and for a donation of about $5 a local volunteer will fix it, show you how it can be fixed or refer you to someone who can fix it. Modelled on the repair cafes of Europe and the United States, the Maleny Fixit Café began last November and is the first of its kind in Australia. To date they’ve fixed bikes, clothes, clocks, electrical goods and even a rain stick. It’s held every second Thursday from 10am to 2pm at the Maleny Neighbourhood Centre, which also offers a community lunch on the same day. There’s coffee and tea available for a gold coin donation, and a nourishing chat for free. Contact Maleny Fixit Café Facebook page or Maleny Neighbourhood Centre. 5499 9345. Map reference: J18

BEHIND THE BUSTLING and commercialised Nicklin Way, hidden from prying eyes, is sparkling Currimundi Lake, which sometimes flows into the ocean. As a visitor, you wouldn’t stumble across this lake unless a local whispered about it in your ear. Well, we’re that whisper. Currimundi Lake shimmers with beauty. Her placid waters are perfect for tea-bagging in the shallows and its well-paved walking circuit makes it easy to scoot around her shoreline. Make a day of it: soak up the winter sunshine and bathe in her natural beauty. Pure Sunshine Coast bliss. Map reference: O19

secrets

only a local would know CALOUNDRA HAS A NEW must-go place to go to get that all-important caffeine fix. Award-winning baristas Tim Adams and James Pedrazzini have settled into a laneway behind Bulcock Street and are weaving coffee magic. Lamkin Lane Espresso has a pared back industrial feel – washed concrete floors and exposed light bulbs blend with crisp white and Birchwood stools. A large communal wooden table is perfect for poring over the paper. With Tim Adams beans (of course) in the espresso machine and available in take-home bags, the coffee is the star here, complemented by biscotti, mini tartlets and melting moments. 31 Lamkin Lane, Caloundra. Map reference: N19

es for map referenc 112 SEE MAP on page 14

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NOTICED A RUSSIAN-THEMED shipping container parked on the side of Nicklin Way? Decorated with Russian artwork in a palette of red, black and gold, Izba Espresso (which loosely translates to “old hut” in Russian) is a worthy stopover where you can enjoy tea poured from silver urns and sipped from silver glasses and intricately painted cups. Stools occupy the small indoor space, whilst tables and chairs outside catch the sun where caffeine-starved locals, business owners and tradies flock daily to get their fix of Fonzie Abbott espresso and Jenier teas. Tasty cakes, slices and muffins, wraps, toasties and muesli will satisfy hungrier customers. 695 Nicklin Way, Currimundi. Map reference: N18

With Big W, Woolworths plus over 100 specialty stores, and just 10 minutes from Hastings Street, Noosa Civic has all your shopping needs in air conditioned comfort. For store directory and centre trading hours visit us online. Noosa Heads Hastings St

Way

Eastern Beaches

David Low

k ree ie C Een Dr

THERE’S NOTHING ON THE coast like the Cooran Acoustic Night, Noosa hinterland’s longest-running community showcase evening. Celebrating a staggering 25 years of performances this year, the event is held every six weeks in the quaint township of Cooran. It boasts a line-up of quality and emerging musicians, some of whom have launched successful careers at the venue. Performers write their name on a blackboard and are called up to the stage in turn to face an audience which never knows what they’re going to get next. The formula is simple but it’s precisely the unassuming nature of the event that makes it so appealing. Cooran Community Hall, Cooran. Map reference: J12

Everything within easy reach

Walt er Ha y

PALMWOODS IS THE PLACE to be on a Friday night, with a trio of like-minded storeowners banding together to create The Lane. The space starts with Homegrown Cafe at the front. The Pantry at the back sells locally-sourced kitchen staples. And The Shed sells vintage and new clothing, books, deli goods and freshly roasted coffee. The focus is on local, with farmers given the opportunity to sell their organic harvest by renting a box. Under cute floral bunting and colourful lights, street food, freshly roasted coffee and delectable desserts are served every Friday evening, offering a cosy spot for shoppers to sit, mingle or stock up on fresh organic local produce. 4 Main Street, Palmwoods. Map reference: L17

ine nsh Su wy M

GPS Search: 28 Eenie Creek Road Noosaville

Open 7 days. FREE parking.

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Big W • Woolworths • 100 specialty stores 28 Eenie Creek Rd (Cnr Walter Hay Drive) Noosaville Ph 5440 7900

FEATURE

Sweet dreams, big success Words NIKE SULWAY Photos IMAGES COURTESY OF HERITAGE LIBRARY, SUNSHINE COAST COUNCIL.

Princess Diana and Prince Charles ready to tour Sunshine Plantation, April 1983.

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It’s 1971, and the streets are filled with kids wearing mini-skirts and hot pants, and singing “Eagle Rock”. Billy McMahon is prime minister of Australia. Australian tennis player Evonne Goolagong, whose first tennis racquet was fashioned out of an apple crate, has beaten Margaret Court to win Wimbledon. Like her, Queensland is young, beautiful and bursting with potential. It is considered Australia’s rough end of the pineapple perhaps, but the sweet end, too. Although he was born in Australia, Bill Taylor has been working in the United Nations Development Program in New York for close on 20 years. He and his interior designer wife, Liz, adore the Sunshine Coast and dream of becoming farmers in this sub-tropical paradise. They spend as much time as they can in their holiday home at Mooloolaba. Finally, in March 1971, they buy 9ha of farmland in Woombye, near the Bruce Highway, and head home determined to realise their dream of building a unique agricultural tourist attraction. The Taylors have big plans, and they spend six months developing them, conducting extensive feasibility studies and building up a diverse range of contacts in the local community. One of their concerns is how to make “Sunshine Plantation” stand out. There’s a big stubby over in Tewantin, built out of 17,000 empty stubby bottles, and a Big Banana in Coffs Harbour, New South Wales. Bill and Liz also remember seeing a fibreglass pineapple in Honolulu, perched above the Hawaiian Pineapple Company’s cannery. Liz draws up plans for a big pineapple. A 16m-high model with a steel frame and a fibreglass shell. Inside, there will be produce displays and a diorama including pineapple fields and factories. On the second floor there’ll be a gallery where visitors can enjoy uninterrupted views up to the Blackall Range. Getting the dimensions right is tricky, as is designing the moulds for the pimply skin of the great fruit. Liz and the team from Australian Fibre Glass Industries in West End, particularly Ron Huch and Bert Carter, experiment with a range of shapes and sizes before coming up with the perfect design. On August 15, the Taylors host an official opening with 10 staff members manning the whole Sunshine Plantation, including mu-mu wearing waiters in the Polynesian village. John Herbert, the Minister for Labour and Tourism, officiates at the opening, during which the green crown of the pineapple is ceremoniously lifted into place. The dream has begun, but not everyone believes it will work. At the launch, one visitor tells the Taylors they are mad, and that they will be broke within a year. Later that year, a second “big pineapple” is constructed at Gympie. When Bill Taylor found out, Ron Huch claims, he came tearing into the office of the fibre glass manufacturers, convinced that the company had shared their unique pineapple-skin moulds with their Gympie rivals. Ron explained to Bill that he had been asked to “‘lend’” the plans to the Gympie company, but he’d turned them down. Clearly, they’d gone ahead on their own. For more than 10 years, a friendly rivalry will exist between the two Big Pineapples until, in August 1980, the Gympie pineapple will be demolished to make way for a new shopping centre. >

Red carpet welcome Sunshine Plantation has been the chosen destination of millions of visitors, some of whom were famous. Among the many celebrity visitors have been official ambassadors from Iran, The Philippines, Brazil, and the United States, the Sri Lankan High Commissioner and the High Commissioner of the Federal Republic of Nigeria. Royal visitors have included the Crown Prince and Princess of Japan in 1979, Prince Yoshihito of Mikasa in 1982 and Prince Charles and Princess Diana in 1983.

Tangy delights The Taylors with a public relations officer in front of November 1977.

The Taylors needn’t have worried about the impact the Gympie pineapple would have on their own success. Their Big Pineapple was unique: part of a working tropical produce farm, which, by 1976, was responsible for over half of the state’s agricultural production, with a gross value of over $500 million. As early as 1972, Sunshine Plantation received an Australian National Tourist Development Award, cementing its place in the national imagination as a symbol of summer holidays, tropical agriculture and a buoyant agricultural sector. The Big Pineapple quickly became a Queensland icon, featuring on affectionately quirky designs for T-shirts, tea towels and aprons. One of the many “big” things that sprouted all over the country, The Big Pineapple nevertheless stood apart as one of the earliest and most effective examples, representing the local area in a meaningful and celebratory way that resonated with locals and visitors alike. By 1977, more than three million people had visited Sunshine Plantation, many of whom had photographs taken of themselves standing in front of The Big Pineapple. Visitors toured the grounds in a miniature railway built by local sugar mill staff. At one spot, the track was so steep that the train sometimes slowed to a stop. 18

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Many visitors to The Big Pineapple in the 1970s and 1980s took home a complimentary copy of a favourite Big Pineapple recipe, such as this one for Boiled Pineapple Fruit Cake. Enjoy it with the Nambour Chronicle’s cocktail of the month from 1971, Sunshine Surprise.

boiled Pineapple fruit cake 1 litre can crushed pineapple 1 cup sugar 500g mixed fruit 1 tsp bicarbonate of soda 1 cup self-raising flour 1 cup plain flour pinch salt 1 tsp mixed spice 2 eggs 125g shortening Drain pineapple and place fruit in a saucepan with ½ cup of the juice. Add shortening, sugar, fruit, spice and bicarbonate of soda. Bring to boil and simmer for three minutes, then allow to cool completely. Sift flours and salt together and stir into the wet mixture with beaten eggs. Pour into a lined, prepared tin and bake 1¾ to 2 hours in a moderate oven.

Sunshine Surprise cocktail 1oz orange juice 1oz pineapple juice 1oz gin a dash of Cointreau Combine all ingredients in a cocktail shaker and shake well, with ice. Strain into a cold glass and garnish with a slice of orange and a cherry skewered on a toothpick.

The driver would hop out, throw sand on the track, and start pushing. The train’s passengers would cheer when they started moving again. Over time, the business grew, expanding the range of exhibits and activities. Visitors could visit the animal nursery, dine in the restaurant or the parfait cafe, shop in the Australia Down Under retail area, visit the macadamia factory, ride on the nutmobile, or simply wander in the pineapple-bright sunshine. Sunshine Plantation was also a popular location for special events, including weddings. The first wedding to be held there took place late in the afternoon of November 7, 1981, when Chris and Janet Surnam exchanged their vows. The pineapple gods must have been smiling that day: the Surnam’s wedding was a joyous beginning to a long and happy marriage. There were dark days, however. In the early hours of September 11, 1978, a fire destroyed the Polynesian Village. The Taylors and their loyal staff were undaunted, and opened for business as usual the next morning, under temporary marquees. Liz told the press that they would rebuild, and that “in a sense the Plantation must always be unfinished … because of the constant change within a tropical plantation.” Three months later, then Governor-General Zelman Cowan opened a sparkling new Polynesian Village, which had grown to include the macadamia factory and Nutmobile Tour. >

Big Pineapple plantation, 1971.

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Rough history Did you know that the pineapple was the first bromeliad to travel to Europe? It had been cultivated by Aztec and Mayan farmers for many centuries before the explorer Christopher Columbus and his crew tasted them on the island of Guadaloupe in 1493. The local farmers called the fruit “anana”, which means “excellent fruit”. When Columbus took the fruit home to Europe, he called it the piña de Indias (pine of the Indies). English fruit-lovers christened it the pineapple, but nobody really knows why. It may have something to do with the description of the fruit given by Columbus’ crew – who claimed the fruit had a segmented skin like a pine cone, but firm interior flesh, like an apple. In Renaissance Europe, fruit was a rare and precious commodity, grown mostly in orchards and available only for short periods of the year. Pineapples and other fruits introduced to Europe by explorers were not only valued for being exotic, but because of their unique qualities and their rarity. Wealthy European householders imported candied, glazed chunks of pineapple to serve at their table – sources of unique sweetness, colour and flavour which were also ideal for treating the scurvy that plagued shipbound sailors and, it was rumoured, for regulating women’s cycles and expelling worms from the body. It took almost two centuries for Europeans to develop a way to successfully cultivate pineapples, which meant that the fruit remained, for a long time, a coveted luxury item. The first pineapple cultivated in England was grown by John Rose, who was painted presenting the precious fruit to his king, Charles II, in 1675.

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One of the last features added to the Plantation was the Tomorrow’s Harvest flume ride, which was opened on Boxing Day, 1987. Although the Taylors had moved on by then, the flume ride reflected their legacy of focusing on agriculture and innovation. According to a review in the local paper, the ride was an “agricultural time machine”; brightly-coloured plastic boats bore passengers back in time to the prehistoric era, and then all the way forward to the future of farming: aeroponics and hydroponics. During the Australian Bicentennial in 1988, Sunshine Plantation had its biggest season ever. During that year, more than one million people smiled for the camera in front of the giant pineapple, rode the sunshine railway through the fields, visited the wallabies, emus and koalas in the animal nursery, and ate at the cafe, consuming 40,000 litres of ice cream and 340 tonnes of pineapples. The Taylors owned and operated Sunshine Plantation for 10 years. In that time, The Big Pineapple became a Queensland icon, recognised throughout Australia and the world. During the 1970s it was the most-visited Australian tourist attraction. International celebrities toured the grounds ate parfaits in the restaurant and had their photographs taken in front of The Big Pineapple. The fruity monolith’s sweet, intoxicating charm did not discriminate.

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calendar of events

JULY MEET THE MAKER Hungry Feel’s Meet the Maker series is back in swing for another year and to kick it off, Fiona Thompson from Crawford River wines in Henty, Victoria (one of the top five riesling producers in Australia) joins with the Hungry Feel kitchen to present five courses matched with five wines. when July 4 where Hungry Feel, Middy’s Complex, 29 Main Street, Buderim hungryfeel.com.au cost $110 QUEENSLAND GARDEN EXPO From information to inspiration, the Queensland Garden Expo is a must-do for plant and gardening enthusiasts. Three days of landscape garden displays, free lectures and demonstrations plus the chance to meet your celebrity gardening heroes will put you in green-thumb heaven.

TOUGH MUDDER

dream Discover explore CHET BAKER

when July 5 to 7 where Nambour Showgrounds, Coronation Avenue, Nambour qldgardenexpo.com.au cost day pass from $16

360 ALLSTARS Roll up, roll up, the circus is in town, reinvented as 360 Allstars. Think break-dancers instead of acrobats, a basketball freestyler in place of a juggler and BMX stunt rider for unicyclist. Add an exhilarating musical score and you’ll be dizzy with excitement. when July 16 where Kawana Community Centre, 114 Sportsmans Parade, Bokarina scvenuesandevents.com.au cost $30 22

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when July 18 where The J, 60 Noosa Drive, Noosa Junction scvenuesandevents.com.au cost $35 SALT’s 8th BIRTHDAY LUNCH Hello dear salt reader: we would love to invite you to a soiree that celebrates our eighth birthday. It’s once in a blue moon that we have an event so jump on the bandwagon for a Friday lunchtime affair which includes a Thai banquet feast and unplugged music. $5 of the ticketed price will be donated to a worthy cause.

MUSCLE ON THE MOUNTAIN SHOW ‘N’ SHINE DAY Muscle, vintage and classic cars, motorcycles and street machines will all be on display from 9am to 1pm. It’s a perfect family day event with breakfast, lunch and camping sites available and all proceeds donated to Prostate Cancer Foundation Australia. when July 7 where Maleny Showgrounds, Stanley River Road, Maleny cost gold coin donation entry

SYDNEY COMEDY FESTIVAL Catch a stellar line-up of international and local comedians fresh from Sydney’s biggest annual comedy event. It doesn’t get better than world-class comedy delivered straight to our Sunny Coast doorstep. Recommended for ages 15+.

NOOSA JAZZ FESTIVAL

when July 19 where Spicers Tamarind Retreat & Spa, 88 Obi Lane South, Maleny 1300 194 086 cost $65 per person

QUEENSLAND GARDEN EXPO

REALITY BITES FESTIVAL Australia’s finest non-fiction literary festival celebrates creative minds, vivid storytelling and new ideas. Hear your favourite writers close up, connect through engaging workshops or relax with musical and comedy performances. when July 25 to 28 where Cooroy Library, 9 Maple Street, Cooroy realitybitesfestival.org cost $12 single session

visit saltmagazine.com.au for more EVENTS & exclusive online ticket giveaways.

NOOSA JAZZ FESTIVAL KING OF THE MOUNTAIN At the centre of this event is a gruelling almost vertical climb to the summit of Mount Cooroora, but at its heart it is a family-friendly country festival celebrating the community of Pomona. when July 28 where Mount Cooroora, Pomona kingofthemountain.com.au cost $80 to race

AUGUST TOUGH MUDDER There’s absolutely nothing like the Tough Mudder phenomenon sweeping the globe. Billed as the toughest event on the planet and designed by British Special Forces, it’s a 20km obstacle course where the object isn’t to win, but simply to finish. when August 17 to 18 where end of Racecourse Road, Caloundra Downs toughmudder.com.au cost $40 for spectators CHET BAKER Explore the music, extraordinary talent and controversial life of Chet Baker, one of jazz music’s greatest. This cabaret style event includes narrative alongside a live trio of jazz musicians followed by a full jazz set in the second half. when August 20 where The Events Centre, 20 Minchinton Street, Caloundra theeventscentre.com.au cost $61 POSSUM MAGIC Everyone’s all-time favourite Mem Fox children’s story comes to life in this theatrical event. It marks the 30th anniversary of Possum Magic’s publication and 20 years on stage as the most successful children’s musical production ever. when August 26 to 27 where The Events Centre, 20 Minchinton Street, Caloundra theeventscentre.com.au cost $16

Join music lovers from around the globe at one of the most highly regarded jazz festivals in the country. Celebrating 22 years, this is three days of non-stop music including the incredibly talented The Idea of North, James Valentine and the ARIA-nominated Monica Trapaga. when August 29 to September 1 where Noosa Lions Park and Hastings Street, Noosa Heads noosajazz.com.au Cost $25 day pass IMPERIAL HOTEL REVEALED Watch this space: the first stage in the highly anticipated transformation of Eumundi’s iconic Imperial Hotel will be revealed towards the end of winter. With new owners Caroline and Michael Arnett of Bohemian Bungalow at the helm, it’s going to be nothing short of spectacular. when end of winter where Imperial Hotel, Memorial Drive, Eumundi facebook.com/pages/ImperialHotel-Eumundi Cost free

SEPTEMBER REAL FOOD FESTIVAL A “paddock to plate” celebration of nourishing food, prepared by our region’s best producers, food enthusiasts and restaurants. Experience cooking demonstrations, learn from food and gardening experts or simply relax with the food and entertainment. when September 7 to 8 where Maleny Showgrounds, Stanley River Road, Maleny realfoodfestival.com.au Cost entry $15 THE AFRICAN CARAVAN Explosive drumming, captivating melodies and high-energy dance await when Keyim Ba’s African Caravan arrives on the coast. when September 14 where The J, 60 Noosa Drive, Noosa Junction scvenuesandevents.com.au Cost $29

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LOOK AT ME

Lashings of love and licks WORDS ALEX FYNES-CLINTON PHOTOS CRAIG HOLMES

“It was love at first sight when we adopted Ricardo. He is smart, friendly and very pattable! Adopt a dog! Take it to the beach! Make friends! That’s what we do.” Lynn and Kim Grove

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OPENS ON HASTINGS STREET

Photographer Craig Holmes with his son Marc and kelpie Tess

Take no more than a few steps in the direction of veteran photographer Craig Holmes’ Marcus Beach home, and you come face-to-face with his greatest inspiration. A silky red kelpie named Tess – picked up as a puppy from the Noosa RSPCA shelter – is the first family member to greet visitors. Her shrill and enquiring bark turns quickly into a flurry of loving licks, her hopeful eyes immediately transfixed in the hope of a pat.

Craig says his relationship with Tess and his late blue heeler Lacy inspired him to get behind the work of the RSPCA. “When we first arrived on the Sunshine Coast, I kept having this recurring dream about a blue heeler over about eight weeks,” he says. “I’d never had a desire to own a blue heeler, but the feeling was just full on – I had to go and pick this dog up. “I dropped into the RSPCA and the woman in charge said she’d had one at the shelter for around eight weeks, which was just about the limit in terms of how long they could keep them. I picked her up. She was three and enjoyed another 10 or 11 years with us. She was a lovely dog and had a great life with our family.” Since that fateful meeting and Tess joining the family after Lacy’s passing, Craig has harboured an overwhelming fondness for the RSPCA. He first conjured the idea for his book project in 2011, when Queensland was reeling after the destructive floods and cyclones. >

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Craig is currently compiling the second edition of coffee table book Dogs and Their Families in support of the RSPCA. The project, which involves capturing images of pooches at play with their families for a donation, raised over $10,000 for the charity the last time around.

“Terrified of everyone and everything. She has blossomed in Noosa and now every day is a joy to her and she is a joy to us.” Bob and Josie Ansett with Belle

Picture-perfect pooches Craig is currently taking applications for the next edition of Dogs and Their Families. When finished, the project will be displayed in a hard cover coffee table book, which families can keep as a lifelong memento of their relationship with their dog. A shoot with your precious pooch costs $45, which is donated in full to the RSPCA. To earn a spot in the book, a pre-order must be placed with Craig before your photo shoot. This is to ensure Craig orders the correct number of copies and is able to recover the printing costs. Participating families provide a passage about their pet to be included with the photos in the book. Those who are not interested in being featured can instead purchase prints of their favourite shots from Craig after their shoot. Visit craigholmes.com.au and click on the “Dogs and Their Families” tab to submit your application for inclusion. Places will fill up fast. 26

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“To have my dogs near is to feel complete happiness.” Di Jackson with Coco and Ruby

“It was a very depressing start to 2011,” Craig says. “Queensland was doom and gloom. The Noosa RSPCA shelter was getting inundated with heaps of animals and the shelter in Brisbane was flooded. I just thought it was a project that could make people happy. I sent in the application to the RSPCA and got the go ahead.” Craig first whispered word of his project at the annual Noosa Million Paws Walk fundraising event and followed up with a drop of information postcards to local coffee shops. Through a varied career that saw him scale a full breadth of artistic, commercial and news photography, he says the Dogs and Their Families project was a breath of fresh air. “When I do a family portrait without the dog, it feels like something is missing – kind of like leaving the house without your shoes on,” he says. “I really enjoy the challenge of >

“Jack was an escape artist when I first got him and I had to raise the fences up around the yard. I started taking him to the North Shore where he can run free off the lead and he is really amazing, playing with other dogs of every size, the bigger the better. He is a wonderful companion.” Photographer Craig’s father Noel Holmes with Jack

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“An eye is drawn by something in one direction, a tongue is hanging to one side. You’ve just got to capture it – all of their energy and personality.” Craig says he really tries to tap into an owner’s relationship with their furry family member, as well as capturing the essence of the dog’s personality in solo shots.

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“You’re not just photographing a family, you’re photographing a connection,” he says.

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“I’ve been doing this a long time and humans can be very guarded. It’s about bringing out their feelings. That relationship is special to people and it’s really good fun to shoot.” After capturing a huge number of dogs for the first edition of the project, Craig has come into contact with an inordinate amount of different pooches, people and personalities. His experience has given him an interesting take on the old adage that dogs look like their owners. “Not so much in my experience,” Craig says. “Yes, there’s the odd one or two, but quite often they’re completely unique – dogs bring their own personality to the family.

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“You don’t need to look far past Tess and I for evidence of that. She’s an energetic young female and I’m a relaxed surfer. “Our natures are the same though. The attitude and nature of a dog are generally very reflective of their owner.” Craig’s pup Tess is featured at the front of the first edition of Dogs and Their Families.

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His close relationship with his beloved pup helped him bring out the best of his subjects. “She’s shared with the whole family, but I’m her main carer,” Craig says. “If she’s on our home beach, I’ll leave my t-shirt on the sand and head out for a surf and she won’t leave the one spot.

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“Her eyes are fixed on me the entire time – you could put a lifesaving cap on her.”

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Whilst the money raised for the RSPCA was initiative enough for Craig to launch Dogs and Their Families, he says the book has also had an amazing effect on families around him. “Three families in the street who never had dogs before have now picked up dogs from shelters,” he says. “Two were taken in from Noosa and one from Brisbane. “Hopefully, the book is creating awareness about the RSPCA and these wonderful dogs looking for homes.”

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pursuit of passion

Deep, warm blues words FRANCES FRANGENHEIm

A mix of huskiness and honey, Peregian singer, songwriter and acoustic guitarist Mark Moroney’s voice acts like a balm. A self-taught blues guitarist, Mark recently released his second album, Walking Through Walls. With its cruisy roots sound and effortless blend of blues, soul, pop and jazz, the album exudes a warm and affable charm, just like the musician himself. A keen surfer and father of two young children, Mark, 35, humbly shares his excitement at releasing his latest creation. “I’m really proud of it,” Mark says. “The whole process has been so positive. It hasn’t been rushed. We took our time and worked on it over 12 months.” Mark recorded Walking Through Walls with his new manager, Sunshine Coast producer and recording engineer Michael Barry of Ardline Media. A true Sunshine Coast product, the majority of the album was produced at Michael’s home studio and the remainder at Heliport Studios at Buderim and the Vault Recording Studios at Warana. 30

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Mark explains the album signals a fresh start for his music and his dream career as a recording artist. He is grateful to Michael, a performing musician of 20 years, for recognising his potential 18 months ago. Mark has learnt you can’t run this race alone – you need good people around you. “It feels different now because I’m actually believing that it is happening,” Mark says. “Before, I never had that belief. Now I feel really good … I’ve only recently realised you can’t do it yourself. You need a team around you that helps you out with photos, tour organising, gigs, artwork, recording – all of that stuff. You can’t do all of that and be creative. Well, I can’t. It’s a monumental task.” Mark recently kicked off promo shows locally and scored a major coup playing at the Stone Music Festival in Sydney where music legends Billy Joel, Aerosmith and Van Halen headlined. He plans to tour New Zealand and America later this year. Over the past 20 years he has played gigs all over the coast and throughout Australia and New Zealand. His favourite local stages include Joe’s Waterhole at Eumundi and Café Le Monde in Noosa. He also loves the atmosphere and acoustics of The Majestic Theatre at Pomona.

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He has supported some impressive bands over his career, including Renee Geyer, The Waifs, David Ross Macdonald, James Reyne, Katie Noonan and The Black Sorrows. Like most musicians, Mark innately gravitated towards music as a child. He grew up on acreage in Palmwoods with his two brothers and loved listening to his mum’s vinyl records of The Beatles, Jimi Hendrix and Eric Clapton. He took five guitar lessons at age 12 but didn’t enjoy the task of learning to read music. It was the free process of “mucking around with songs” that genuinely intrigued him. Mark admits his music future might not look so bright if he hadn’t decided seven years ago to make a real go of it. Up until that point he was self-taught as a guitarist and singer and was gigging at nights as well as working various day jobs, including tutoring guitar. With his wife’s support and with their first child on the way, Mark decided to study at the esteemed Queensland Conservatorium of Music in Brisbane. The university has turned out notable Queensland musicians, including singers and songwriters Kate Miller-Heidke, Megan Washington and Katie Noonan. >

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“It was a real gamble,” Mark says of his timing to study a major in jazz guitar full-time over three years. “It was right in the middle of the degree that our daughter was born. It was tough financially but we got through it. I was still working and gigging and teaching guitar.” The Con gave Mark vital one-on-one performance training with highly skilled jazz and blues gurus. It helped nurture his love of jazz – a genre he says he still approaches like a novice.

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“It takes lifelong dedication to master jazz,” he says. However, despite this rich training, Mark admits he felt completely disorientated upon graduating. “I was so frazzled and confused with the overload of information. I felt lost as a musician,” he says. “It was too much to process. I was questioning everything I wrote and played. There was a time where I couldn’t write anything. I was just trying to digest everything I’d learnt. “It took a while to come out of that study mode and come back to that raw, emotive connection I had with music in the first place. More often than not the simple songs are the most beautiful. It took me a while to remember that. It was very frustrating. You think you’re going to come out of uni as this knowledgeable person but you just have more questions.” These days, the tunes and lyrics flow constantly and surfing is the only way to escape the songwriting in his head. Mark loves his work as a guitar teacher at a local school. When at home, he likes to write mid-morning and has a guitar close at hand in most rooms so he can spontaneously work on a song or learn a new tune when inspiration strikes. Mark writes

about real people and real stories – of love and loss, of his guilty addiction to sugar, and of his darling seven-year-old daughter, Kiara, in the dreamy tune, “Baby Bird”. He has no fixed formula for his songs. “I’ll hear someone’s story and if it moves me in some way it becomes easier to write a song. I may start with lyrics or have a melody going around in my head. Actually, the Voice Memo function on my iPhone has been invaluable. I’ve got thousands of song ideas and half-started tunes on there. I’ll be driving in the car singing ideas into my phone.” Asked why he cares about music, Mark says, “I guess you feel some sense of achievement when you write a song and you get some emotional response from it. It makes me feel good … music is such a powerful thing.” markmoroney.com

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FOR A CAUSE

Help from

ABOVE Words ALEX FYNES-CLINTON PHOTOS KATE JOHNS

Angel Flight pilot Rob Neely with his daughter Lucia

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The vast and rugged ranges of rural Australia can be daunting places for the seriously ill and injured. Hours from hospitals and specialists, a debilitating medical condition can cause unrelenting stress for patients and their families. But thanks to the efforts of one special Australian charity and its dedicated Sunshine Coast supporters, these close-knit country towns and remote areas now need only look to the sky for a saviour. Angel Flight was launched in 2003 to carry out non-emergency flights for medically and financially needy people. Most importantly, it allows patients’ loved ones – who often expend large amounts of time, care and money – to come along for the ride. Angel Flight coordinates the trips and pays for fuel. And perhaps most charitable of all, pilots donate their time and their plane. Noosa’s Rob Neely, an Angel Flight pilot for seven years, says the charity’s impact on rural and remote families cannot be overstated. “The need to access regular medical care in these areas can be terribly stressful,” he says. “Not only are you worried about your health or the health of your loved one, but you need to worry about travelling for eight or more hours, accommodation, medical consultations and then the trip home. All the while you might be getting good or bad news from a doctor.

Noisette

“The health system in Australia is great as long as you can access it. If you can’t access it freely and quickly it has a tremendous impact on your family and life.”

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Rob became involved in Angel Flight through the plight of his daughter, who has had cerebral palsy since she was a year old. The family was regularly making the long commute from Noosa to Brisbane when Rob got thinking about those in an even worse position.

(Nwah-zett)

“Knowing the difficulties of travelling from Noosa alone – it can take a whole day out of your life – had me wondering what others must be going through,” he says. “My daughter needs to go and see specialists probably four or five times a year and she’s had up to two operations a year for the last 10 years at least. “It’s a tremendous impact on a family, even one like ours which is relatively close to a capital city. I’ve been flying as a pilot for business and pleasure for 30 years now, so when we became aware of Angel Flight we decided it was our time to help people a lot further than one hour away.” Angel Flight has an innovative system for alerting pilots to people in need. It posts details of upcoming flights on its website, which allows pilots to pick up trips at intervals that suit their schedule. Rob says the arrangement allows him to contribute to the organisation in and around his paid work. “We recently knew we were going down to Sydney for business so we went on the site and picked up a flight in Inverell, which is in New South Wales,” he says. “A boy with cerebral palsy and his family had a large wheelchair and a bunch of gear to travel with and they needed transport.

Coffee with character. European style. All of our food is lovingly prepared with fresh produce in our kitchen. Lisa,François FrançoisetetOlivia Olivia Lisa,

32 Sunshine Beach Rd, Noosa Junction 0401 177 078 Cafe Noisette, Noosa

“The family is disadvantaged from where they live – eight hours to Sydney by bus can add a lot of stress. It’s hard work.” >

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Earth angels You don’t need to be a pilot to get involved in the Angel Flight cause. The charity is constantly in need of “Earth Angels” – drivers to make trips by car to transport patients and their families from airports and to consultations. They also require helpers to carry out general fundraising and run information booths at air shows. For more information on how you can become the Sunshine Coast’s next great supporter of Angel Flight, visit the website angelflight.org.au

Trevor Steel

salt

It’s these connections that drive Rob to continue his work. He describes it as “philanthropy you can see”. “We own a horse feed company and the large majority of what we sell is bought by country people. We kind of see our Angel Flights as helping out the people who are supporting us,” he says. “You can be picking up a one-year-old child or a 90-year-old pensioner and you can see the huge difference you’re making to someone’s life – saving them time and allowing their support network who do so much to be there.” Rob says a flight two years ago to Thargomindah – a rural Queensland town located close to the South Australian border – opened his eyes to just how valued the services of Angel Flight are. In this case, others came to his aid. With his plane suffering a blown starter engine on the left wing, the town rallied to make his stay memorable. “When the people in the town found out we were doing an Angel Flight, the support was incredible,” he says. “We headed down to the local restaurant for dinner one night and on our way out the owner stopped us to tell us the town would cover our whole stay – accommodation, food, everything. Due to delays because of the Queensland floods, we ended up staying for three nights. “Angel Flight meant so much to the town – it had helped so many people over the years. It was an eye opener to how essential it is to the people of the outback.”

Little

ELEMENTS AT MONTVILLE

Rob isn’t the only Sunshine Coast pilot to have been involved in the Angel Flight cause. Trevor Steel, a former Metway Bank chief executive officer, joined the organisation at its inception in 2003 and has completed over 200 flights. He says his involvement was the perfect meeting of two passions. “I’d always wanted to fly, so when I took the top job at Metway in the 1970s I decided it was time. I obtained my licence and bought a plane,” he says. “I used it a lot for work, but when I retired, I was looking for an excuse to fly. When Angel Flight cropped up I put my name down straight away. “With other charities you can make donations and you never see the end result, but when you’re picking people up you make a real connection and see first-hand who you’re helping. It’s a special feeling.” Trevor says he is constantly amazed by the resilience of patients and their families who are up against poor odds. “You see the positivity of these families when you consider what they’re often up against – cancer, disease and serious illness. It blows you away,” he says. “The kids especially are truly inspiring. They’re bright, happy and accept that they have something wrong with them. It doesn’t inhibit them. “It makes you proud to be able to help them.” angelflight.org.au

Vintage High Tea $29.95 38 Kondalilla Falls Rd Montville www.elementsmontville.com.au

07 5478 6212

BOOKS & BLOGS

BOOKS

& BLOGS

Reviews Claire Plush

Celebrating with food never gets old. Cake, cupcakes, chocolatey desserts … they’re all within reach of your floured fingers thanks to these baking guides and sweet, sweetening cookbooks.

David Herbert’s Best-Ever Baking Recipes

Mastering the Basics: Baking

David Herbert | Penguin Lantern | $49.95

Murdoch Books Test Kitchen | Murdoch Books | $24.99

Turn the simple ingredients of flour, butter, sugar and eggs into baking magic as David Herbert introduces us to 200 of his favourite recipes for cakes, muffins, scones, biscuits and slices. The retro inspired pages are full of old-fashioned favourites within every at-home baker’s reach to twists on the traditional such as Raspberry and Coconut Macaroon Cake. With baking as David’s number one passion there’s a lot of love gone into every mouthful.

This is the spot where it all begins. Get back to basics and nail them, through tips and proven techniques found in this kitchen must-have. For both the beginner and the competent baker, Mastering the Basics will provide you with the building blocks to get your baked mixture onto a plate and into someone’s grateful mouth. Dishing up macaroons, citrus-scented biscuits, sponge cake, Scottish shortbread and more will become second nature.

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Cake Rachel Allen | HarperCollins | $45 Rachel Allen serves fool-proof recipes by the page, ensuring that even the most amateur home cook can whip up something special, light and delicious. From classics like carrot cake to new wave bakes like beetroot brownies, there’s a recipe to ensure that you don’t turn up empty-handed to the next cake bake or family gathering. With easy to follow instructions, and simple tips and tricks for cake decorating, this ode to cakes will have you producing professional looking, event-worthy desserts.

The Hummingbird Bakery Home Sweet Home: 100 New Recipes for Baking Brilliance

Stacie Bakes: Classic cakes and bakes for the thoroughly modern cook

Tarek Malouf | HarperCollins | $35

Stacie Steward | HarperCollins | $35

From Britain’s favourite bakery comes their third shelf-worthy cookbook featuring 100 new tried and triple-tested recipes. Home baking has never looked so good with stunning photographs of each treat, including some step-by-step shots, meaning that it’s almost impossible to go wrong. From easy-peasy Strawberry Milkshake Cupcakes to Lemon Layer Cake, this hard-covered celebration of baking covers all occasions.

With a modern twist on vintage cakes and bakes, this book will tempt you into the kitchen, convince you to put on a retro apron and encourage you to whip out the whisk. Combining the most well-loved recipes of a 2010 UK Masterchef finalist, these are retro sweets at their best. Beehive bars and cheesecake brownies make an appearance beside melt-in-your-mouth chocolate concoctions and gluten-free options.

visit THE WIN PAGE AT saltmagazine.com.au FOR YOUR CHANCE TO WIN A COPY OF Cake or THE Hummingbird Bakery Home Sweet Home. BLOG ROLL SITES TO BOOKMARK BAKED BREE If you want an endless list of cake and sweet recipes as well as professional make-youwant-to-bake-it photography, Bree is your gal. bakedbree.com SPRINKLE BAKES A nook of the web where original dessert recipes, adaptations and family favourites come together. sprinklebakes.com BUTTER ME UP, BROOKLYN Cakes, truffles, cupcakes and so much more are for the taking on this award-winning blog. buttermeupbrooklyn.com WILLOW BIRD BAKING An edible journal of kitchen experiments with a side of musings from one determined upstart baker. willowbirdbaking.com These books were recommended by Rosetta Books, 30 Maple Street, Maleny. 5435 2134. The blogs are recommended by salt HQ.

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A DOSE OF SALT

Sensory deliGHTS Words JANE FYNES-CLINTON Illustration Peter Hollard

Rich, thick gravy. Creamy, smooth mashed potato. Spiced apple crumble with vanilla bean custard. Mmmm. Delicious … Food goes with the winter months like salt goes with pepper, like the ocean goes with the beach and like bees go with honey.

into its own. It is warming, satisfying and hearty. It gets us through the long, cool times.

The consumption of morsels or plates full of food is a pursuit, an activity, even an art form, that transcended our mere need for survival several generations ago.

Specific foods bring comfort by invoking sensory memories of times past, such as coming home from school to mum’s freshbaked banana bread or being called to grandma’s dining table for the weekly Sunday roast. The taste, texture and scent of some foods can take us right back to a happy past place in a heartbeat.

We need food to live, no doubt. Our bodies require it. But food is so much more than that. It nourishes and treats us, dictating our daily and weekly schedules and reminding us of the seasons. It rarely fails to take centre stage when friends and family meet, or in times of celebration or crisis. And it is in winter, even in the subtropics, that eating truly comes 40

salt

In summer, the taste of fresh mangoes and the pungent, smoky smell of a barbecue whisper of lazy, long, hot days. In winter, baked goods and sauces, rich aromas and complex flavours bring warmth and take the edge off crisp mornings and chilly evenings.

“

We are a veritable salad bowl and fruit smoothie of the highest order …

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Of course, foods can also conjure unpleasant memories. Everyone has their own food nightmares or no-go zones. For me, these include overcooked Brussels sprouts, tomato juice in a glass and beetroot-stained sandwiches.

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Cream buns will always equal a headache and nausea for me, thanks to an unfortunate incident at a birthday party when I was nine. To put it mildly, I was a little accident prone as a kid and a game that involved running around the room with my little friends somehow led to my head making contact with the floor. Unfortunately, I had just eaten a cream bun, which will now be forever associated with concussion and a rather unpleasant stay in hospital.

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But overwhelmingly, food delights us. The trick is to choose dishes that satisfy our complex tastebuds as well as meet our nutritional requirements without overdoing it. These days, overdoing it is certainly overdone. But no matter how all-pervasive they are, foods that feature in TV commercials will never offer true satiety. Food that comes out of a box or a jar just won’t do it for us, no matter how much of it we eat. We know this because we have tried to find it and failed.

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Scientific evidence has proven time and again that the fuller the flavour, the less we need to feel satisfied. Think of the difference between munching down on the cheapest kind of chocolate and the one with the richest, most wholesome ingredients. Where one block is not enough of the first, a single square of the second will do.

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This is why home-baked, made-from-scratch pies or cakes taste so different from commercially-produced ones. Or why tinned tomatoes taste different from those plucked from a veggie garden that has been lovingly tended.

FINd US ON FAcEBOOK

Where satisfying food is concerned, the Sunshine Coast is bursting at the seams. We are a veritable salad bowl and fruit smoothie of the highest order; a smorgasbord of the fresh and fantastic. This is why there are increasing numbers of cafes and restaurants dedicated to the real and the rich, the delicious and the most nutritious. We Sunshine Coasters can rightly feel like little kids in the best kind of candy store. We can eat like kings and feel as nutritionally rich as queens. Eating good, satisfying food tickles the pleasure centre of the brain. It is a matter of savouring every … tiny … little … bite. To see more illustrations by Peter Hollard visit peterhollardart.com

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TABLE TALK

Culinary adventurer words LINDA READ

On a trip to Malaysia, chef Dan Jarrett was so impressed by one street hawker’s fare he went back four times to watch – and taste – how it was done. “I got talking to this young guy there, and he was doing a particular dish,” says Dan. “I went back so many times, he said ‘You come round here and watch’. In the end, he asked for my card and said he’d come and visit me if he came to Australia.” Dan, 38, is clearly a man who takes his professional research very seriously. He credits his travels through Malaysia and China as one of the biggest influences on his cooking style, which is reflected in the stunning menu he has created as executive chef at Spicers Tamarind Retreat’s restaurant, The Tamarind, at Maleny. 42

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Fragrant green curry of chicken and wild ginger dumplings with baby corn, vine vegetables, kaffir lime and Thai basil

Originally predominantly Thai, the menu now includes the flavours of other Asian countries. “If you wanted to label it, it’s modern Asian or contemporary Asian,” he says. The restaurant and its associated cooking school, also managed by Dan, has achieved a lofty reputation on the Sunshine Coast dining scene. Dan, who lives on the coast with wife Michelle and their five-year-old twins Miller and Lily, came to The Tamarind in 2009. French trained, he had worked extensively with Greek, modern Australian and European menus in some of the Sunshine Coast’s best kitchens. What started as a chance to “learn something different and get another feather in my cap” has since become a consuming passion and respect for Asian cuisine. “I’m in too deeply to get out,” he says of his preferred food style. “Asian food suits our climate; you feel good eating it, and you don’t feel all heavy and bloated afterwards. The flavours pack a punch and it is so diverse.” Such diversity is what continues to provide Dan with the allure of ongoing exploration of new and exciting flavour combinations and discoveries, which make their way onto his menu as he perfects new recipes. He researches new ideas thoroughly by “trial and error”, reading, tasting, travelling, and most importantly, watching. “The street food in China was amazing: seeing dumplings made right in front of you,” he says. “They have so many styles of cuisine; it’s such a large country. You could never know everything, but it’s the way they use the ingredients. I thought ‘well, we could do a little bit of that here’.” >

Spiced Valhrona chocolate torte with pistachio sponge, chocolate oil and jasmine ice cream

Similarly, in Malaysia, Dan was fascinated by the street hawkers’ techniques and travelled to Malacca at the southern end of the country. This region, which Dan describes as “old-school Malaysia”, is home to Nyonya food – a blend of Chinese and Malayan cultures. “I fell in love with what they do there,” he says. “So I wanted to put a bit of Malaysian on the menu. “I watch, and then I try it out when I get home, then I think about how we can do it here. Sometimes I use elements of it. “But the menu has to blend. If you want a series of courses they have to go together, so I still have to put some thought into that.” Next on his list of places to visit are Vietnam, Cambodia and Laos, which offer an exciting combination of flavours and possibilities. “We’re just getting into some Lao cuisine, and realising that because they share that northern border with Thailand, it crosses over certain ingredients,” he says. 44

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Dan sees his research as essential to maintaining the integrity of a particular country’s cuisine. “Whatever country a dish that I’m plating and cooking is from, I want to do that country justice,” he says. “I don’t want to bastardise it and strip it back. I want to keep it as authentic as I can but put my little twist to it. “Each menu and each country I explore, I learn more.” One of the key elements in Asian cooking is the freshness of the ingredients, Dan explains. This has led to another, newer area of interest – gardening. He has a thriving kitchen garden that services both the restaurant and cooking school, and from which he picks fresh ingredients daily. “Everything is ultra fresh – it has to be in Asian food,” he says. “It can’t be stale or stodgy, because you’re not doing much to it. It’s more in the balancing of the flavours. I’m getting really excited about the gardening side. “If we come across a rare ingredient, we’ll dry out the seeds and see if we can germinate it, and put it into the garden.”

One such ingredient is the pea eggplant, a tiny bitter eggplant used in many Thai dishes. After telling one of his customers about not being able to find them anywhere, he received a package of pea eggplant seeds in the mail – all the way from Townsville, where they were apparently growing abundantly. “I’ve got a row of them planted in the garden now,” Dan says. “I sprouted them at home and brought them in. We’ve also got our own snake beans, betel leaves and things like that. And of course we have kaffir lime leaves everywhere.” Dan’s quest for new flavours and culinary experiences is all part of his plan to continue to grow and evolve as a chef, a role he describes as having a distinctly artistic affinity. “The plate is our canvas,” he says. “We’re trying to make something look pretty to the eye, and then also taste good. There’s a lot of sketching, drawing, trying to work out, reading, getting plating ideas from other chefs you admire, stuff like that. “For me, I just want to carve out that little niche in the hinterland of cooking great Asian food.” There is no doubt, as myriad tantalising scents waft from his kitchen, that Dan is well on his way to doing just that. Spicers Tamarind Retreat, 88 Obi Lane South, Maleny, 1300 311 429 or spicersgroup.com.au JOIN SALT’S eighth birthday lunch at Spicer’s Tamarind Retreat, on July 19, $65 per person. Bookings essential.

Steamed duck and foie gras dumplings with black pepper tea, black garlic and crispy celery leaf

OPENING HOURS

LUN C H WED - SUN

DINNER WED – SAT

AVA I L A B L E F OR WEDDIN GS AND FUN CTIONS

Family owned and operated by Anthony and Aletta Lauriston 11 H A R RY ’ S L A N E B U D ERIM (OFF LINDSAY ROAD) P 54 45 6661

www.harrysonbuderim.com

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NOSH NEWS

1 Warm your toes by the fire this

winter. HARRY’S ON BUDERIM is running a two-course menu on Wednesday and Thursday nights for $40 with a selection you’ll be hard-pressed to choose from. Try seared scallops with risotto of pea and bacon hock for entrée, smoked bangalow pork cutlet with a side of braised carrots, spinach with lemon and garlic and apple caramelised jui for main, or salted caramelised pancetta with popcorn ice cream and sweet chilli tuille for dessert. Harry’s on Buderim, 11 Harry’s Lane, Buderim. 5445 6661 or harrysonbuderim.com

2 It’s Sunday mornings, but not as you know it at WILD ROCKET @ MISTYS. Peter and Belinda Brettell have put a twist on traditional breakfast favourites, such as poached eggs oven-baked with spicy Middle Eastern flavours and ciabatta soldiers. Alternatively, eggs benedict accompanied by walnut bread, ham terrine and hollandaise sauce. With dry cured bacon smoked on site, and sausages made fresh in the kitchen, you’ll be stepping into a slice of foodie heaven. 142 Main Street, Montville. 5478 5560 or wildrocketfood.com.au 3 Get your Yum Cha on at

THE SMILING DUCK, PALMER COOLUM RESORT. Chef Alex Wee takes you on a culinary journey to Asia, creating authentic, fresh-tasting flavours cooked in an open kitchen by his team of Southeast Asian chefs. A minimum of two people can enjoy five courses with a glass of wine and pot of green tea for just $30 per person between noon and 3pm daily. 1 Warran Road, Coolum Beach. 5446 1234 or palmercoolumresort.com.au 46

salt

NOSH NEWS words Karina Eastway

Dining in and out has never played a bigger part in our lives, so here salt shares news, information and products that enhance our passionate consumption.

2 4

4 FLUX RESTAURANT owners Malcolm Butcher and Shannyn Lovell bring an exciting new food concept to the coast, inspired by the idea of continuous movement and change to create individual dining experiences for guests. The ever-changing menu includes an impressive 27 share plates (try beef cheeks with sticky tomato, smoked pancetta and sourdough or seared scallops with cauliflower puree, micro herbs and pancetta), a selection of 25 craft beers, 15 wines by the glass and desserts that change at the chef’s whim to ensure no two visits will be the same. Enjoy with stunning views over the Noosa River at 3/255 Gympie Terrace, Noosaville. 5455 6540 or fluxlounge.com.au 5 Happy first birthday to CAFé NOISETTE! The cafe is a culmination of passion for the owners – Frenchman Francios Clement and ex-Noosa local Lisa Anderson – who arrived from France last year to fulfil their culinary dream and raise a family. Happily for us, previous experience as chefs on private yachts in the Mediterranean Sea brings French, Turkish and Italian influences to their cuisine. Add bread from Laurent boulangerie in Melbourne, coffee from specialist roasters and sweets made in-house, and this is a birthday well worth celebrating. 32 Sunshine Beach Road, Noosa Junction. 0401 177 078 or facebook/Café-Noisette-Noosa

6 6 Chef Osvaldo Melosu of CALA LUNA invites you to step into a little piece of Italian tradition with their featured winter ingredient of fregola: a Sardinian specialty pasta of tiny semolina dough balls used plain or toasted. With a consistency similar to pearl barley, the fregola will be the star of warming winter cuisine, soups and fish dishes to create a hearty and inspiring experience that’s a world away from the every day. Cala Luna is fresh from renovations which have transformed the façade at Beach Front Towers, Shop 3, 4 Aerodrome Road, Maroochydore. 5479 4115 or calaluna.com.au

3 7 Fancy a bit of a change? JEFFERS’ MARKET have livened up the diversity of locally grown produce with an offering of dried persimmons at their Maroochydore farmers’ market store. Already a popular snack in Japan and Korea, the thinly sliced orange-coloured fruit has a consistency similar to dried mango but with a sweet honey/caramel flavour and slight tang. And the ready-to-go pack means it’s as handy to munch as it is 100 per cent healthy. Jeffers’ Market, Shop 8a, Sunshine Homemaker Centre, 100 Maroochydore Rd, Maroochydore. 5479 0468 or jeffersmarket.com.au

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PRODUCE PEOPLE

Fire and fierce flavour Words ALEX FYNES-CLINTON photos KATE JOHNS

salt

The steamy city of New Orleans in America’s deep south is famous for its zing. With roots stretching into Africa, South America and Europe, the region is a hotbed for swinging music, fine food and fierce, unique flavours. It might be a world away, but Noosa Chilli, located in the gorgeous Noosa hinterland, borrows more than a little bit of inspiration from this famous Louisiana metropolis. Founded by Megan Twiname and her partner Matt Gengos in 2000, the business was a product of the couple’s mutual love of the fiery fruit. “It was the perfect marriage of two passions, really,” Megan says. “While living in Western Australia in the early ’90s, I was given a beautiful sweet chilli sauce recipe. When I moved back to New Zealand in 1995, I began a six-year stint working in a winery and was making and giving away the sauce to everyone who visited. They just loved it. “I’d met Matt, who is originally from Sydney, in 1989. He’d sailed over on a yacht to New Zealand with four guys. He spent years off around the Pacific and ended up in New Orleans. I called him up 10 years later thinking he’d be married with kids, but to my surprise he wasn’t. We reconnected immediately. “Matt had seen first-hand how popular chilli is in the United States and wanted to start a farm in Australia. It’s a part of their history and their everyday eating.” After pursuing a trans-Tasman relationship for several years, the couple began scouring the east coast of Australia for the perfect patch to begin their lives together – and bring fire and flavour to Australian diners. They explored buying land in Byron Bay and Crescent Head before a holiday to Noosa left them in little doubt about where they wished to found their chilli dream. “We love the Sunshine Coast. It just feels good up here,” Megan says. “We initially bought two and a half acres and we were on that property for 10 years before 30 acres came up for sale up the road from us last year. “We’ve now got this huge big empty palette to play with. It’s really exciting.” Megan and Matt both have their roles to play on the farm. “He’s chief taster,” Megan laughs. “I germinate the chillies and then I give them to him to look after. We’re a good team. We work right in each other’s pocket but we’re both pretty relaxed, so it works well.” The couple takes a wholesome and sustainable approach to farming, with the results easy to pick in the flavour and range of chutneys, jams, rubs and hot sauces. “I like to call us ‘uncertified organic’ – we’re spray free and do everything naturally,” Megan says. “In New Zealand you just put something in the ground and it grows, but here you have to build soil and the process can be challenging. “We have to predict when the predators like aphids and grasshoppers are going to be around and the chillies haven’t liked the recent floods at all.” Through experimentation, the pair has discovered more intricate flavours. “But the hard work is worth it for the flavours we’re able to create,” Megan says. “Chillies are such an amazing plant. When they’re fruiting it’s just beautiful. There are so many varieties – we have around 30 at the farm now and we keep buying new and interesting seeds.” >

Hot and fast • Chillies are a species of capsicum that originated in South America. • There are nearly 400 known varieties of chilli in the world. • The pith or placenta of the chilli is the most potent part – not the seeds as many may think. • Chillies contain no fat or salt and are said to be good for dieters as they speed up metabolism. • Milk products are best to cool your mouth after chilli because casein, a protein found in dairy, breaks the bond between pain receptors in your mouth and the chilli’s active heat ingredient, capsaicin. • Capsaicin is insoluble in water, which is why drinking it will not cool your mouth.

A broad and beaming grin spreads wide across Megan’s face when talking about Noosa Chilli’s range of products.

bit of a perfectionist. It has to have the right balance of heat and flavours.”

She says bringing the chilli culture rampant in regions like New Orleans to the Australian market was one of the driving forces behind her desire to start a farm.

The quest for the perfect combination of flavours has led to Noosa Chilli winning more than 30 awards, at least one for every product released. The company’s latest achievements included third place and highly commended awards at the 2013 Royal Easter Show in Sydney – pleasing achievements by anyone’s measure.

“I just love creating new things – bringing them to market and people enjoy them,” she says. “I’m really fussy, so it can take six months before I release something. “I’m not into traditional chutneys and when I do go traditional, I always like to add a little twist: something contemporary that surprises people. “The chilli jam took me six months before it was right. I’m a

FLAME HILL

But even then, Megan’s perfectionist streak is evident. “I was a bit disappointed actually,” she says. “Of course it’s positive to be acknowledged, but I started off with a first at the Royal Easter Show, so I’m constantly striving to keep and build upon that level.

SKA

vineyard

restaurant

L RE S

Lunch at the Vineyard A la Carte Lunch Menu available from Thursday to Monday 12:00pm – 3:00pm Brunch Sunday 9:00am – 11:00am Wine Tasting & Sales Open 10:30am – 5:30pm Thursday to Monday Weddings and Special Events

Estate Grown Wine...

Phone: (07) 5478 5920 249 Western Avenue Montville

w w w. f l a m e h i l l v i n e y a r d . c o m . a u 50

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TA U R

ANT

THE

YEA

A world of flavour Because of their intense heat, the road to appreciating the subtleties of chilli flavour can be a time-consuming exercise. Megan says appreciation starts with weaker varieties. “It’s kind of like wine: you start with one variety and expand your palate the more you learn,” she says. “Cajun chillies are a good place to start. They’re a nice medium heat chilli with mild flavours that can go in virtually anything. “Then there’s the Habanero, which is the hottest chilli and is often used in hot sauces. It can have some lovely apricot tones. “The Bird’s Eye is often used in rubs, which can be used to give instant, healthy flavour to meat, haloumi cheese and vegetables. “There are so many varieties out there and it’s all about experimenting.”

“We just sent some of our hot sauce off to be judged in a competition in Louisiana. It’s our first international award right back where the passion began for Matt, so it’s come full circle in a way.” Aside from refining recipes and pursuing awards, Megan says she simply basks in the simple pleasure of seeing people enjoy her products. “We love being at the Eumundi markets – showcasing the product and getting people to taste them,” she says. “Kids these days are open to spicier things than we ever were at the same age, so it’s a lot of fun teaching people and watching them enjoy our beautiful creations.” noosachilli.com.au

p. 07 5477 1331 | Bookings recommended Middy’s Complex, 29 Main Street, Buderim Q 4556 | Tuesday to Saturday from 8am | breakfast + lunch + dinner e. contact@hungryfeel.com.au | www.hungryfeel.com.au

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CULINARY CREATIONS

CULINARY CREATIONS RECIPE EMMETT MALONE Photo Anastasia Kariofyllidis

salt

Hot Tips

ROAST SALMON TARATOR WITH WHITE BEAN PUREE AND SUMAC OIL Serves 4

Ingredients

4 salmon fillets (skinless 180-200g each)

Tarat or

60g roast walnuts (skinned) 1 cup of finely shredded fresh coriander 1 small red onion 1 long chilli finely diced (seeds removed) 1/ 2 tsp ground sumac 1/ 4 tsp ground coriander Zest and juice of one lemon 4 tbsp extra virgin olive oil Salt and pepper

Ensure all ingredients are fresh and of good quality. Salmon is best cooked when closer to room temperature. Prepare all steps listed before cooking salmon to ensure it can be served as soon as possible.

Puree

2 x eschallots (golden shallots) finely diced 1 x garlic clove finely chopped 750g cooked white beans 250ml vegetable stock 40g unsalted butter Salt and pepper to taste

Met hod

TARATOR: Place all ingredients except lemon juice and olive oil into food processor. Pulse until smooth (but not into a paste). Add olive oil and juice. Season to taste. PUREE: Fry eschallots and garlic on low-medium heat, uncovered until soft. Add beans and stock, reduce by half. Put into food processor and blend until smooth. Finish with butter and pulse through. Season to taste. SALMON: Season and cook salmon on medium-high. Pan fry for approximately three minutes per side.

Assembly

Smear about two tablespoons of puree across plate using serving spoon. Coat each salmon fillet, skin side, in olive oil and then tarator. Mix evenly. Place in centre of plate over puree. Drizzle with sumac oil. Garnish with fresh coriander and lime. PHILOSOPHY Fresh, good quality ingredients. Donâ&#x20AC;&#x2122;t take short cuts, as you will notice it in the end result. WINE TO MATCH Pipers Brook Pinot Gris, Tasmania Available at Sirocco Noosa, 257 Gympie Terrace, Noosaville. 5455 6688 or sirocconoosa.com.au FOR EXTRA SALT visit saltmagazine.com.au to download a recipe for Buttermilk Pannacotta by Sirocco Noosa chef Emmett Malone.

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relaxed recipes

Winter warmers Recipes Sally Trude Photos Anastasia Kariofyllidis

When the weather turns cooler, itâ&#x20AC;&#x2122;s time to turn up the heat. These winter warming drinks will bring people together and make them feel warm inside.

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Malted hot chocolate Serves 8 Prep time: 15 minutes 8 cups milk 1/ 4 cup white granulated sugar 1/ 8 cup Ovaltine 113g bittersweet chocolate, finely chopped

ANNE EVERINGHAM

In a saucepan, bring milk with sugar to the boil over medium-high heat, stirring often. Remove from heat. Whisk in Ovaltine powder and chopped chocolate until smooth. Make ahead tip: allow to cool, then refrigerate in airtight container for up to two days, then reheat.

Makes one pot of tea Prep time: 30 minutes 1/ 2 of

a star anise star 10-12 whole cloves 6-7 whole allspice 2 short cinnamon sticks 6-7 whole white peppercorns 1 cardamom pod (opened to the seeds) 1 cup water 4-6 cups whole milk 2 heaped tbsp high quality full-bodied tea leaves Honey to taste

In a large saucepan, add spices to 1 cup water. Bring to boil, remove from heat; allow to steep for 5-20 minutes, depending on how strong a spice flavour you want. Add the milk to the water and spices. Bring the milk and spice mixture just to the boil and remove from heat. Add the tea leaves to the milk and let steep for 5-10 minutes to taste. Strain into a pot. Serve, adding honey to taste.

Anne Everingham is renowned throughout Australia for her classic, yet contemporary jewellery. Her enduring designs are coveted by those who appreciate her skill for combining unusual materials such as glass, amber, Broome pearls and tribal beads with gold and silver. It is well worth a visit to Anneâ&#x20AC;&#x2122;s studio in the Noosa hinterland to see her latest collection. To make an appointment please phone 07 5442 8051.

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www.everingham.com.au

< Chai tea

Mulled wine Serves 4 Prep time: 15 minutes 4 cups dry red wine 1/ 2 cup sugar 1/ 2 cup brandy 1 cinnamon stick 1/ 4 tsp ground cloves 1/ 8 tsp ground allspice 1/ 8 tsp salt 1 orange (sliced thinly) 1/ 2 lemon (sliced thinly)

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Combine all ingredients in a large saucepan over a low heat. Bring to a simmer, stirring occasionally for 5-10 minutes or until sugar is dissolved and mixture is aromatic. Remove from heat. Strain mulled wine into a large jug. Pour into serving glasses. Decorate with orange slices and serve immediately.

Hot apple ginger toddy Serves 2 Prep time: 20 minutes 2 cups of apple juice 60ml bourbon whiskey or dark rum Drizzle of honey to taste Squeeze of lemon juice 2cm piece peeled fresh ginger, coarsely chopped Mulling spices (cinnamon sticks, whole cloves, allspice and nutmeg)

Add the ginger and mulling spices to the apple juice and simmer in a saucepan over medium/low heat for at least 5 minutes (longer if you require full flavour). Drizzle some honey into a mug and add the whiskey or rum, hot apple juice and a squeeze of lemon juice. Stir and serve with a garnish. Optional garnishes: cinnamon stick stirrer, lemon slice, apple slice or ginger slice.

salt note: When making warm drinks it is important to pre-heat the glasses. You can do this by heating some water then pouring that into the glass while preparing the drink. By doing this, your drink will stay warmer longer.

FOR EXTRA SALT visit saltmagazine.com.au for our Fireside Pear recipe.

SALT CELLAR

Winter sparkle WORDS Tyson Stelzer

A midsummer afternoon on the hillside of the grand cru vineyard amphitheatre of Oger in the heart of Champagne’s Côte des Blancs in northern France: the sky growled as dark storm clouds assembled above the treetops.

I dashed to my car, clutching my camera, the howling wind slamming the door behind me. At 2pm the thermometer in the dashboard plummeted to 11°C as the vines around me were pummelled by a ferocious downpour, transforming the narrow cobblestone streets of the village of Oger below into gushing, raging torrents. Such is summer in Champagne. A world away, on the balmy Sunshine Coast, we tend to think of champagne as a celebratory tipple for the warmer months. But I can’t imagine even a winter’s day on Hastings Street dropping to 11°C at 2pm. Even our winters are warmer than Champagne’s summers, which puts fizz on the agenda here every day of the year. It is just as well, because there is no rival on earth for champagne’s heightened sense of celebration. It’s the quintessential apéritif, the perfect refresher to reset the palate at the end of a big night, the obvious thing to pop in honour of a new year and equally at home at Christmas in July.

It seems that Australia is catching on. The figures are just in, and we drank more than 5.4 million bottles of champagne last year, up more than 11 per cent on the previous year, taking us to the eighth largest champagne market in the world. This equates to a third of a bottle for every adult (and I did more than my share!). These are remarkable figures, considering that the seven countries ahead of us (France, UK, USA, Germany, Belgium, Japan and Italy) have a lot more people to drink champagne that we do. It must be because they have such cold winters.

Not all champagne is created equal, and never have we had such a rich diversity of styles to choose from in Australia. There are champagnes better suited to sunny summer afternoons, some are perfect with oysters, others step up to seafood main courses, even full-on roast turkey or cool late nights around the fireplace. Champagne is a blend of three grape varieties. Chardonnay contributes elegance, finesse and structure and stands alone in “blanc de blancs” (white wine from white grapes). When young and fresh, these wines make for the most refreshing fizz for warm afternoons. Pinot noir brings champagne its perfume, body and richness and pinot meunier its plump fruitiness. Most champagnes are blended from a majority of these two red grapes, even if the finished wine is white. This is achieved by pressing the white juice from the grapes immediately after they are harvested, leaving the red skins behind. 58

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best of the bunch

1 Brown Brothers Pinot Noir Chardonnay Pinot Meunier NV, $23 One of Australia’s best value sparklers is built around the rich complexity of pinot noir, reinforced by reserve wines aged partly in old oak barrels. 2 Seppelt Salinger Vintage Cuvée Assemblage Premiére 2008, $30 Pinot noir from Seppelt’s famous Drumborg vineyard in Henty in Victoria provides a core of power, with generous character built by bottle age. 3 Eric Rodez Cuvée Blanc de Noirs NV, $78 Eric Rodez is the mayor of Ambonnay, one of Champagne’s most celebrated villages for its fleshy pinot noir. His is one of the best. 4 Veuve Fourny Cuvée R de Vve Fourny Extra-Brut NV, $80 Full oak barrel work tones and intensifies the pristine restraint of chardonnay from this dedicated grower on Champagne’s Côte des Blancs. 5 Lanson Gold Label Brut Vintage 2002, $85 Lanson is the best value vintage champagne readily available right now, and more than a decade in the bottle has developed enticing concentration. 6 Bollinger Special Cuvée NV, $100 Bollinger is my favourite entry wine of champagne’s richer set, celebrating the glorious depth of pinot noir made in oak barrels. 7 Pol Roger Vintage Rosé 2004, $115 Rosé is a wonderfully versatile champagne for cooler days, and Pol Roger has conjured a hauntingly exuberant black cherry rendition in 2004. 8 Egly-Ouriet Grand Cru Brut Tradition NV,

$131 Francis Egly hand-crafts some of Champagne’s most revered and most powerful wines, encapsulating the full grandeur of pinot noir.

Winner

The richness of pinot-dominant champagne makes it just the thing for cooler days. Whilst “blanc de noirs” (white wine from red grapes) are not nearly as common as blanc de blancs champagnes, a vast range of pinot-dominant blends are readily available. Champagne builds richness and complexity as it ages, making older vintages like 1998 and 2000 particularly well-suited to drinking this winter.

FOR EXTRA SALT visit the WIN page of saltmagazine.com.au for your chance to WIN a magnum of Bollinger Special Cuvee valued at $100 or a six-pack of mixed Seppelt wines, valued at $164.94 or a Milawa Winter Warmer Package including private wine tasting by the fireside in Brown Brothers cellar door, a tour of the Brown family cellar, lunch for two people at Brown Brothers Epicurean Centre and the use of Pedal to Produce bikes to enjoy the Milawa Gourmet Region valued at $250.

as voted by onlinedining.com.au

as voted by HOTFM Listeners!

on the coast

Relaxed, Affordable, Waterfront Dining. And Views to Bribie Island The Sandbar offers two distinct dining options Bulcock St

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As the diversity of champagne styles reaching our shelves continues to grow, an increasing number of champagnes made in oak barrels are appearing. Oak builds depth and complexity, heightening toasty character and enhancing weight and dimension, traits that bode well for partnering with hearty winter fare.

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Bookings 5491 0800

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fashion

DA R E T O B E

FASHION EDITOR BRISEIS ONFRAY

With enviable temps for most of the year on the Sunny Coast, any hint of chill-factor sees strappy attire swapped for long sleeves in an instant. But to avoid the predictable all-in-black mood, gather some colour, play with eclectic mixes of fabric and print, and embellish with boho accessories to tie it all in. It doesn’t take much to alter a “look”. Just try something a little different … we dare you.

62 WOVEN WONDER Layer it up with woven knits. 64 MATCHMAKING WITH DENIM There isn’t much that doesn’t go with denim. 66 BUSINESS CLASS Travel-friendly attire that means business. 68 CREATURE COMFORTS A cool, calm and cosy collection. 70 NIGHT MIX It’s going to take more than a little black dress to step out in the dark this season. 72 COAT OF CHARMS The greatest winter perk of all. for Labels and stockists refer to page 74 60

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Ellis & Dewey

Didier Parakian

Kaya Collection

Maleny Crystal CafĂŠ

Travel near or far in style with OV Boutique Shop 4, The Dunes 27 Cotton Tree Parade

Funkis

Ph: 5479 4505

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wonder woven

Layer it up in light-weight and woven knits, as long as they hold their shape. Hoodies are the great wind-break for a wild sea-breeze. Natural fibres like cashmere wool and bamboo are pure luxury on skin and will outlast most on the yarn charts. Wear for warmth and continue enjoying the outdoors. Is it any wonder ...

for Labels and stockists refer to page 74

Morrison

Mesop Boom Shankar

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Elk

NY2K Angle Diamond Dot Eb & Ive

Pretty Ballerinas

H C T MA MAking WITH DENIM Denim faithfuls must be the most reliable investment on the rack, and finding a suitable match for jeans is totally fashion-fool safe. Clever denim can carry any time of day. Itâ&#x20AC;&#x2122;s the top, the shoes and the accessories that will help set the pace. for Labels and stockists refer to page 74

Tangerine Beach

Vigorella

duSud p rdi u vS i luedg e didp i erri vpi la er g ae kian dm i doi e pn ar Sr S a d aSkpi a yn m odSeSS ai gnuda Sl p y

Minky Grant

Sass & Bide

deSigual The Opal Cutter

Shop 2, 56 Burnett Street, Buderim 5445 6616 gingers@gingersboutique.com.au

Shop 2, 56 Burnett Street, Buderim 5445 gingerSBoutique.com.au 6616 gingers@gingersboutique.com.au gingerSBoutique.com.au Naot 64

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Verge Nougat

business class If interstate commuting is part of the day job and a uniform isn’t part of the job description, then sorting out some travel-friendly (no ironing required) attire better be on top of the “to do” list. Quality stretchknit skirts and pants will last the distance. Carry the jacket and pick out playful accessories that mean business. Now boarding … for Labels and stockists refer to page 74 Metalicus

Sao Paulo

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rawartgallery janinelisa - photographer/artist, fashion designer, interiors/homewares, handmade jewellery, organic beauty products

Jham p e w w

Mesop rawartgallery shop17, sheraton noosa, hastings st, noosa heads queensland 66

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0428 850 589 rawartgallerynoosa@gmail.com www.rawartgallery.com.au www.janinelisanoosa.com

Esprit

LouenHide Opals Down Under

Mela Purdie

Estilo Emporio

Ecco

WINTER

www.getsetfootwear.com.au Noosaville - 230 Gympie Tce 5447 1755

Birkenstock Crocs FitFlops Skechers Teva Keen ECCO Naot Wonders of Spain

Mens Ladies Kids

Caloundra - 82A Bulcock St 5492 7185 www.getsetfootwear.com.au

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Creature Comforts Cool, calm and comfortable gear that is couch-cosy but still okay to wear grocery shopping is a tricky combo. Perhaps save the tracksuit for the track. Snuggle up in soft fabrics in a feminine style. Of course, kicking about in a super-sized woolly jumper and boots is a winter trait of a creature of comfort.

for Labels and stockists refer to page 74

Tluxe

Totem

Pedicures Acrylics Biosculpture Gel Makeup Service Spray Tanning Piercing Ionic Detox Treatment Wedding Packages Pamper Packages

maiocchi wyse sacha drake elk morrison boomshankar hammock & vine metalicus mesop

Ph 5447 3380

Laika by dogstar

Manicures

for a colourful and cosy winter â&#x20AC;&#x2DC;the hubâ&#x20AC;&#x2122; | 45 burnett st, buderim qld 4556 | phone 07 5456 4111

dogstar

Shop 4, Noosa Cinema Centre - 29 Sunshine Beach Rd, Noosa Heads E. enquiries@nailsatnoosa.com.au www.nailsatnoosa.com.au Zoya - Lish - BioSculpture - Gorgeous - Techno Tan All our products are free from Formaldehyde, Toluene and DBP

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Banana Blue

Shilla The Opal Cutter

Moko Boom Shankar

Orcade

s u m m e r &s a l t Shop 7, Middyâ&#x20AC;&#x2122;s Shopping Complex 29 Main Street Buderim, QLD 4556 Ph: 07 5477 0293 Opening Hours: Mon-Fri, 9am-5pm Sat, 9am-11.30am

Visit us in-store to view our huge range of

Designer Frames & Sunglasses

life and style ... FOLLOW YOUR HEART

We are proud suppliers of ZEISS Precision Lenses. For over 160 years, ZEISS has been the leader in developing innovative, high performance optical lenses. Eyes On Buderim offers the highest quality ZEISS lenses providing you with clear and natural vision. No wonder why over 200 million people around the world trust their vision to ZEISS!

Drop in today to ask us about ZEISS precision lenses for your spectacles or call us on 07 5477 0293 to book your comprehensive, bulk billed eye examination.

facebook.com/summerandsalt (07) 5448 3700 www.summerandsalt.com.au 214 David Low Way, Peregian Beach, Qld, 4573

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NIGHT MIX

Little black dresses will always be classics and black will always be stylish. But while black will always be the one, keep off the dreary path of predictability by mixing black with spontaneous texture and bold colour.

for Labels and stockists refer to page 74

NY2K Moss & Spy

Maiocchi

Anne Everingham

club just for you! Everyday advantages Advantageclub rewards Kawana Shoppingworld customers with special VIP privileges, including giveaways every month! As an Advantageclub member you will receive updates on centre marketing activities, trading hours, store information and more! With the redevelopment of the centre in full swing, what better time to stay connected with your local centre, than by signing up to our Advantageclub! Complete an entry form at the Customer Service Desk or log onto www.kawanashoppingworld.com.au and join today.

Advantage... use it to yours! N i c k l i n Wa y, B u d d i n a P h . 5 4 4 4 1 9 4 4 w w w. k a w a n a s h o p p i n g w o r l d . c o m . a u

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Aventures des Toiles

Lemonade on the Lawn

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There really is nothing to get bleak about this season. Winter always comes with the wonderful perk of being able to combine a short skirt with a lovely long jacket and boots. A good coat should hold multi-fashion functions: warm, weather-proof and with pockets for everything. Of course, the classic trenchcoat will never lose its charm.

for Labels and stockists refer to page 74

Banana Blue

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Country Road

Opals Down Under Elms & King

Sass & Bide Sakaguchi

Wonders of Spain

Verge - Moss and Spy Morrison - Braez - LTB Jeans Pretty Ballerinas - Senso Nougat - Brigid McLaughlin Takeaway by Easton Pearson Rebecca Thompson - Sandwich

Mon - Fri 9am - 5pm / Sat 10am - 3pm Shop 3/18 Lanyana Way, Noosa Junction (across the road from Coles, Noosa Fair) Nougat

Morrison

Ph. 5447 3366 www.minxandmax.com.au

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FASHION LABELS & STOCKISTS

Luxe Deluxe

Labels and stockists AVENTURES DES TOILES: Gingers Boutique, Shop 2, 56 Burnett Street, Buderim, 5445 6616 or gingersboutique.com.au ANGLE DIAMOND DOT: summer&salt, Shop 2, 214 David Low Way, Peregian Beach, 5448 3700 or summerandsalt.com.au ANNE EVERINGHAM: Turquoise and silver necklace with carved jade centrepiece (page 70). Anne Everingham Jewellery by appointment. 0418 711 911 or everingham.com.au BANANA BLUE: Gingers Boutique, Shop 2, 56 Burnett Street, Buderim, 5445 6616 or gingersboutique.com.au; OV Boutique, Shop 4, The Dunes, 27 Cotton Tree Parade, Cotton Tree, 5479 4505 BOOM SHANKER: 2/47 Gateway Drive, Noosaville, 5473 0307 or boomshankar.com.au; Soul Diva, 45 Burnett St, Buderim, 5456 4111 or souldiva.com.au COUNTRY ROAD: Myer, Sunshine Plaza, Horton Parade, Maroochydore, 5443 4133 or sunshineplaza.com 74

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DIDIER PARAKIAN: Gingers Boutique, Shop 2, 56 Burnett Street, Buderim, 5445 6616 or gingersboutique. com.au; Essential Style Boutique, Shop 7, 23 Cotton Tree Parade, Cotton Tree, 5479 4785 EB & IVE: Watermelon Red, Shop 12, Pacific on Coolum, Birtwill Street, Coolum Beach, 5473 9550 or watermelonred.com.au; Elements at Montville, 38 Kondalilla Falls Road, Montville, 5478 6212 or elementsmontville.com.au ECCO: Get Set Footwear, 82A Bulcock Street, Caloundra, 5492 7185 or 230 Gympie Terrace, Noosaville, 5447 1755 or getsetfootwear.com.au ELK: Soul Diva, 45 Burnett Street, Buderim, 5456 4111 or souldiva.com.au; Carmel’s Designs & Homewares, Shop 20 Peninsular, The Esplanade, Mooloolaba, 5444 6946 or 21B James Street, Burleigh Heads, 5535 9255 or Shop 1, 212 David Low Way, Peregian Beach, 5471 3332 or carmelsdesigns.com.au; Essential Style Boutique, Shop 7, 23 Cotton Tree Parade, Cotton Tree, 5479 4785

ELLIS & DEWEY: Giddy and Grace, Shop 2, 1 Maple Street, Maleny, 5494 3636 or giddyandgrace.com ELMS & KING: Giddy and Grace, Shop 2, 1 Maple Street, Maleny, 5494 3636 or giddyandgrace.com; Watermelon Red, Shop 12, Pacific on Coolum, Birtwill Street, Coolum Beach, 5473 9550 or watermelonred.com.au ESPRIT: Myer, Sunshine Plaza, Horton Parade, Maroochydore, 5443 4133 or sunshineplaza.com ESTILO EMPORIO: OV Boutique, Shop 4, The Dunes, 27 Cotton Tree Parade, Cotton Tree, 5479 4505 FUNKIS: summer&salt, Shop 2, 214 David Low Way, Peregian Beach, 5448 3700 or summerandsalt.com.au KAYA COLLECTION: Crest Gallery, Shop 3, 1 Post Office Road, Mapleton, 5478 6440 or crestgallery.com.au LEMONADE ON THE LAWN: Essential Style Boutique, Shop 7, 23 Cotton Tree Parade, Cotton Tree, 5479 4785 LOUENHIDE: OV Boutique, Shop 4, The Dunes, 27 Cotton Tree Parade, Cotton Tree, 5479 4505; Giddy and Grace, Shop 2, 1 Maple Street, Maleny, 5494 3636 or giddyandgrace.com LUXE DELUXE: OV Boutique, Shop 4, The Dunes, 27 Cotton Tree Parade, Cotton Tree, 5479 4505 MAIOCCHI: Soul Diva, 45 Burnett St, Buderim, 5456 4111 or souldiva.com.au MALENY CRYSTAL CAFÉ: Larimar, blue kyanite and topaz earrings (page 61). Shop 3, 45 Maple Street, Maleny, 5499 9918 MELA PURDIE: OV Boutique, Shop 4, The Dunes, 27 Cotton Tree Parade, Cotton Tree, 5479 4505 MESOP: Carmel’s Designs & Homewares, Shop 20 Peninsular, The Esplanade, Mooloolaba, 5444 6946 or 21B James Street, Burleigh Heads, 5535 9255 or Shop 1, 212 David Low Way, Peregian Beach, 5471 3332 or carmelsdesigns.com.au; Soul Diva, 45 Burnett St, Buderim, 5456 4111 or souldiva.com.au

METALICUS: Soul Diva, 45 Burnett St, Buderim, 5456 4111 or souldiva.com. au; OV Boutique, Shop 4, The Dunes, 27 Cotton Tree Parade, Cotton Tree, 5479 4505 MINKY GRANT: Exclusive handcrafted necklace in banded agate, onyx, tourmaline beads with Australian ebony, riveroak, walnut and pencil pine (page 64). Crest Gallery, Shop 3, 1 Post Office Road, Mapleton, 5478 6440 or crestgallery.com.au MOKO: The Frameyard, Shop 2, Hudspith House, Corner Brisbane Rd and Walan St, Mooloolaba, 5444 2895 MORRISON: Minx & Max, Shop 3, 18 Lanyana Way, Noosa Junction, 5447 3366 or minxandmax.com.au; summer&salt, Shop 2, 214 David Low Way, Peregian Beach, 5448 3700 or summerandsalt.com.au; Soul Diva, 45 Burnett St, Buderim, 5456 4111 or souldiva.com.au; Myer, Sunshine Plaza, Horton Parade, Maroochydore, 5443 4133 or sunshineplaza.com MOSS & SPY: OV Boutique, Shop 4, The Dunes, 27 Cotton Tree Parade, Cotton Tree, 5479 4505; Minx & Max, Shop 3, 18 Lanyana Way, Noosa Junction, 5447 3366 or minxandmax.com.au; Gingers Boutique, Shop 2, 56 Burnett Street, Buderim, 5445 6616 or gingersboutique.com.au NAOT: Get Set Footwear, 82A Bulcock Street, Caloundra, 5492 7185 or 230 Gympie Terrace, Noosaville, 5447 1755 or getsetfootwear.com.au NOUGAT: Minx & Max, Shop 3, 18 Lanyana Way, Noosa Junction, 5447 3366 or minxandmax.com.au NY2K: 9ct rose and white gold smokey quartz and diamond ring (page 63). 18ct yellow and white gold Sleeping Beauty Turquoise and diamond set ring (page 70). Rovera Plaza, King Street, Cotton Tree, 5443 1955 or ny2k.com.au OPALS DOWN UNDER: Freshwater Pearl, Boulder Opal & Sterling Silver necklace (page 67). Oxidised Silver, Boulder Opal and Black Pearl Pendant and Necklace (page 73). 11 Ballantyne Court, Palmview, 5494 5400 or opalsdownunder.com.au

ORCADE: OV Boutique, Shop 4, The Dunes, 27 Cotton Tree Parade, Cotton Tree, 5479 4505 PRETTY BALLERINAS: Minx & Max, Shop 3, 18 Lanyana Way, Noosa Junction, 5447 3366 or minxandmax.com.au SAKAGUCHI: Minx & Max, Shop 3, 18 Lanyana Way, Noosa Junction, 5447 3366 or minxandmax.com.au SAO PAULO: Gingers Boutique, Shop 2, 56 Burnett Street, Buderim, 5445 6616 or gingersboutique.com.au SASS & BIDE: Eyes on Buderim, Middy’s Shopping Complex, 29 Main Street, Buderim, 5477 0293. SHILLA: Watermelon Red, Shop 12, Pacific on Coolum, Birtwill Street, Coolum Beach, 5473 9550 or watermelonred.com.au TANGERINE BEACH: Noosa Marina, Shop 9a, Parkyn Court, Tewantin, 0420 825 925 or tangerinebeach.com.au THE OPAL CUTTER: Wide band with cut outs of stars, moon and clouds set with a bright blue boulder opal and sterling silver setting (page 64). ‘Crystal’ green and gold boulder opal earrings from Koroit formed inside light and dark ironstone with one point diamond at the top in 18 ct yellow gold (page 69). Shop 4, The Pottery, 171-183 Main Street, Montville, 5442 9598 or opalcutter.com.au TLUXE: summer&salt, Shop 2, 214 David Low Way, Peregian Beach, 5448 3700 or summerandsalt.com.au TOTEM: summer&salt, Shop 2, 214 David Low Way, Peregian Beach, 5448 3700 or summerandsalt.com.au VERGE: Minx & Max, Shop 3, 18 Lanyana Way, Noosa Junction, 5447 3366 or minxandmax.com.au VIGORELLA: Carmel’s Designs & Homewares, Shop 20 Peninsular, The Esplanade, Mooloolaba, 5444 6946 or 21B James Street, Burleigh Heads, 5535 9255 or Shop 1, 212 David Low Way, Peregian Beach, 5471 3332 or carmelsdesigns.com.au WONDERS OF SPAIN: Get Set Footwear, 82A Bulcock Street, Caloundra, 5492 7185 or 230 Gympie Terrace, Noosaville, 5447 1755 or getsetfootwear.com.au

BOLD VISIONARIES

Fashion for the conscious words KARINA EASTWAY portrait photo KATE JOHNS FASHION PHOTOS ALAIN BOUVIER

salt

Finishing each other’s sentences, these oncestrangers couldn’t be more like sisters, both born into large creative families in rural Victoria. They each moved to Melbourne and then on to southeast Queensland where mutual friends brought them together over share-housing, live music and community markets. It’s shared values that have kept Louise Visser and Alice Jones together for the past six years, not only as friends but as business partners and owners of Sinerji, a nationally-stocked fashion label born from the heart. The venture was a perfect fit: what resonated with the pair was a sense of social justice and that things should be done properly, with truth, openness and honesty and if that wasn’t present, it shouldn’t be done at all. It’s an attitude both women were brought up with, coupled with a sense of community and a family passion for design. “We wanted to do something ethical and sustainable and we saw there was a real gap in the fashion market for garments that weren’t tie-dyed or looked like a potato sack,” Alice says. “It wasn’t because people didn’t want ethical fashion. All our friends were buying organic foods, handmade items and recycled products. We wanted gorgeous clothing we would want to wear ourselves while also knowing where it had come from,” Louise says. When you’re buying food you can see on the label where it comes from but you just don’t know with fashion they point out. >

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“We’re so disconnected from the production story – we buy clothes and we throw them away. But what is the story of the garments you’re wearing and what do you want it to be?” Alice asks. The partners believe that knowing the answer can be a really enriching and beautiful process; a feeling that buying and wearing a garment is a connection to the whole process and the people involved, and all the love that’s gone into it. Both Alice and Louise have noticed a shift in what customers are searching for in a product or service – that we’ve been missing a sense of human connection for so long people are migrating away from mass-production and want to know where their products are coming from. “They’re buying food and produce at local markets or even just wanting to know the person in the cafe who’s making their coffee or is behind the counter,” Alice says. In creating Sinerji, the business focus had to be on a transparent supply-chain story that accompanied the garments. They had been

to the farm, seen the dyeing, weaving and sewing process and knew it was coupled with fair wages and conditions for the workers and where a whole community gained benefit from the income. After a lot of travel and research, every item in the business now has a certification of some sort, whether organic or fair trade or both and the dyes used are all naturally herb based. The pair, who spoke at the inaugural TEDxNoosa earlier this year, says it doesn’t just apply to fashion. They want to inspire people to look at all aspects of their business – any business – and see where items are being sourced from to make a positive change. “Profit and loss comes in so many different ways and our business culture doesn’t really look at the big picture, just at the numbers. There are a lot of other consequences that happen other than financially: it’s simple cause and effect. Step outside the square and look at the outcome it’s going to have on the local community or the broader community,” Alice says. Instead of wondering how to get an item cheaper, they say we should be thinking about the impact. Yes, an ethical product may cost an extra few dollars to make, but that small amount can make a massive difference down the supply chain. And they urge business owners to be honest with their customers. If it’s going to cost more, make it part of the marketing strategy and tell customers why. “Tell people the truth and they’ll respond positively to that,” Louise says. “At least look for supply options – it doesn’t have to be a huge change, just little things, but it all adds up. “We go back overseas about twice a year and see really positive changes like community banks and health care. The communities are using their spare bank money to care for their own and increase education.”

Art exhibitions

May to August 2013 Noosa Regional Gallery Open: Wednesday to Sunday, 10am–4pm Address: 9 Pelican St, Tewantin Phone: 5449 5340 4 July – 25 August 2013 Aurukun: Stories of the Wik People In a signicant rst, a collaborative selection from two insightful Sunshine Coast collectors will be revealed to the public in a stunning exhibition of Indigenous art-forms, collected from the remote community of Aurukun, northern Cape York. Representing both historic and unique stories of the Wik people, this time capsule of artistic output exemplies a signicant turning point towards reconciliation and recognition of the connection of Aboriginal people with their land.

As Alice and Louise point out, Australian society has been gifted an opportunity and a life where it’s easy to make choices which have a profound effect on the global community, simply because of the ability to buy things that have been ethically produced. Their mindset is about pushing out of the comfort zone and not just cruising along, accepting the way things are. “We should make the most of the fact we never really fall over so much that we can’t recover in our society – there’s always someone to help us. Use that opportunity to push your boundaries,” Alice says. “Yes, it’s easy to feel disconnected from the big picture and feel it’s too hard or unnecessary when we’re just trying to see past our own street or suburb. But it’s great when you can go overseas and see positive things happening elsewhere because of the choices we make here.” The benefit flows both ways. For inspiration, the partners look no further than the communities in India, China and Northern Thailand where their garments are produced. “They have so much more than what we do as a community – they share everything and work together all the time. No one’s alone, sad or lonely: you just don’t see that. We think that we have so much in Australia, but these communities have no concept of the isolation that can occur when you’re working in a western fast-paced society,” Louise says. Connection is a human requirement, they say, and contributing to a local or global community delivers that sense of satisfaction. sinerji.com.au

FOR EXTRA SALT visit saltmagazine.com.au to see more photos of Sinerji’s latest range.

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BEAUTY

CITTA DESIGN PAISLEY WEEKENDER CANVAS OVERNIGHT TOTE $89.95. Available at Watermelon Red, Shop 12, Pacific on Coolum, Birtwill Street, Coolum Beach. 5473 9550 or watermelonred.com.au

ERASE-A-LINE $105, 30ml. Available at Grace Kovac, Noosa Life & Health Fitness Centre, 5/5 Gibson Road, Noosaville. 5447 1172 or gracekovac.com

Win

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beauties BEAUTY EDITOR BRISEIS ONFRAY

BIO SCULPTURE GEL LOVE AND LAVENDER MINI GIFT PACK $25, 3 x 5ml. Available at Nails@Noosa, Shop 4/29 Sunshine Beach Road, Noosa Heads. 5447 3380 or nailsatnoosa.com.au

THALGO HYDRATION DISCOVERY KIT $55, all 50ml or under. Available at The Spa Room, Oceans Resort Arcade, The Esplanade, Mooloolaba. 5326 1710 or thesparoom.com.au

Win

Passport, ticket, wallet ... check. But whatâ&#x20AC;&#x2122;s worth squeezing into the beauty bag this trip? Here are some mini must-have essentials to help make your home-away-from-home beauty care regime complete. And, for the long haul, be sure to pack hydrating and fragrant products in your handbag.

KMS WEIGHTLESS PLAYABLE TEXTURE $36.95, 150g. Available at smyths inc, Islander Resort, 187 Gympie Terrace, Noosaville. 5449 8877 or Ocean Breeze, 52 Hastings Street, Noosa. 5447 4422 or smythsinc.com

win a Jane Iredale For your chance to rlily One Compact, Wate My Steppes All-Ins an Balm, Jacqueline Ev Vanilla Bean Body ic an rg r or Eminence O Rooibos Facial Tone of ge pa IN Set visit the W Skin Care Starter m saltmagazine.co .au

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THE AROMATHERAPY COMPANY JETLAG PULSE POINT ESSENTIAL OIL $16.95, 15ml. Available at Giddy and Grace, Shop 2, 1 Maple Street, Maleny. 5494 3636 or giddyandgrace.com

EMINENCE ORGANIC SKIN CARE STARTER SET From $83, 5 x 15ml. Available at The Spa, Noosa Springs, Links Drive, Noosa Heads. 5440 3355 or noosasprings.com.au

GIVeAWAYS 80

WATERLILY VANILLA BEAN BODY BALM $51.50, 250ml. Available at Spa Anise, Spicers Tamarind Retreat, 88 Obi Lane South, Maleny. 1300 252 380 or spicersgroup.com.au

GERMAINE DE CAPUCCINI HYDRACURE TRAVEL PACK $67, all 50ml or under. Available at Asante Day Spa, Shop 5/7-13 Beach Road, Coolum Beach. 5446 5229 or asantespa.com.au

Win LA PRAIRIE CELLULAR TIME RELEASE MOISTURISER INTENSIVE $230, 30ml. Available at AQUA Day Spa Sheraton Noosa Resort & Spa, 14-16 Hastings Street, Noosa Heads. 5449 4888 or sheratonnoosaresort.com/spa

JACQUELINE EVANS ROOIBOS FACIAL TONER $34, 100ml. Available at summer&salt, Shop 2, 214 David Low Way, Peregian Beach. 5448 3700 or summerandsalt.com.au

KEVIN.MURPHY WHITE COLOR.BUG DRY SHAMPOO & HIGHLIGHTER $24.95, 5g. Available at Eco Organic Hair and Body, 3/1 King Street, Cotton Tree. 5451 1300 or eco-organic.com

SAYA MEN’S TRAVEL PACK $34.99, 4 x 50ml. Available at Saya Factory, Shop 6/41 Gateway Drive, Noosaville. 5473 0257 or sayaskin.com

ENVIRON HOLIDAY ULTRA HYDRATING SKINCARE PACK $180, all under 130ml. Available at Elements at Montville, 38 Kondalilla Falls Road, Montville. 5478 6212 or elementsmontville.com.au

Win YOUNG LIVING TRANQUIL ROLL-ON ESSENTIAL OIL $49, 10ml. Available at Kansha Natural Therapies, 6 Mary Street, Noosaville. 5473 0724 or kansha.com.au

JANE IREDALE MY STEPPES ALL-IN-ONE COMPACT $110, 8.4g. Available at Ikatan Spa, 46 Grays Road, Doonan. 5471 1199 or ikatanspa.com

PRIORI COFFEEBERRY NATURECEUTICALS™ BRIGHTENING FACIAL COMPLEX $126, 15ml. Available at The Spa, Palmer Coolum Resort, Warran Road, Coolum Beach. 5446 1234 or palmercoolumresort.com.au DE LORENZO PRESCRIPTIVE SOLUTIONS PHILOSOPHY KIT $29.95, All 60ml or under. Available at River Terrace Hair, Shop 4, 253 Gympie Terrace, Noosaville. 5440 5626 or facebook.com/RiverTerraceHairStudio

PAMPER & PREEN

bliss OUT WORDS LEIGH ROBSHAW photo anastasia kariofyllidis

The smell of coconut transports me to the tropics like no other scent. Imagine my delight, then, at having my entire body gently scrubbed and exfoliated with a coconut sugar scrub so delicious I’m tempted to lick it straight off my arm. I could be in Fiji or Hawaii, but I’m somewhere equally special: Noosa. Specifically, One Spa at RACV Noosa Resort. I’ve driven past the resort on my way to Hastings Street many times without realising it’s home to such a world-class spa. I feel like I’ve been let in on a wonderful secret. My therapist, Jenny, greets me with a beaming smile at reception and guides me to a change room so clean it sparkles. I discard the dark colours of my work attire and slip into a crisp white robe and Sensi massage slippers. I lock my phone, my laptop and my worries away into a private locker, happy to leave them behind for the next 90 minutes. I meet Jenny in the relaxation room, where I complete my paperwork and we discuss my aches and pains. She runs me through a step-by-step description of the treatment I’m about to experience, before leading me to my treatment room, complete with its own shower and relaxation music piped in through the ceiling. The treatment room is uncluttered and calming, with an ambience of modern luxury and simple elegance. It’s a theme that flows through the entire spa – earthy tones of taupe and beige complement a floor of cream tiles and form a neutral backdrop for vases of white flowers, soft lighting, frosted glass and soft, billowy curtains. Inside this sanctum of relaxation, everything is pleasing to the eye and the stress of the outside world feels a world away. I lie face down on the massage table and Jenny presses warm towels scented with essential oils of lavender, sage, rosemary, horse chestnut and cypress on my feet to signal the beginning of the treatment. Jenny’s touch is gentle as she dry brushes skin cells that are well past their use-by date from every surface of my body. She follows with the coconut scrub, rubbing it across my feet, legs, back, arms 82

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WHERE IS IT? One Spa, RACV Noosa Resort, 94 Noosa Drive, Noosa Heads. 5341 6900 or onespanoosa@racv.com.au WHAT IS SPECIAL? A signature treatment is the Lava Shell Massage, where tiger clam shells are warmed from a self-heating gel of volcanic lava powder, kelp, sea salt and water, and used in conjunction with the Hawaiian Wave technique, to thoroughly relax weary muscles. There’s also a Vichy shower: a rainbow of eight jets of warm water that invigorate your entire body, just like being under a waterfall. WHICH TREATMENT WAS ENJOYED? A 30-minute coconut sugar body scrub, followed by a 60-minute Aromatic Warm Candle Massage, using products from the spa’s signature YON-Ka range. FINAL TIPS? The spa is close to Hastings Street, so book your treatment in the morning and make a day of it. If you finish by midday, you can head into Hastings Street for lunch followed by a swim at the beach and a soak in the sun — the perfect way to end a day of pampering.

and chest. It takes about half an hour for her to work her way around my tired, dehydrated skin. I hop into a long, hot shower whilst Jenny places fresh sheets on the massage table and leaves the room, so I can I ready myself for stage two of my treatment in privacy. Back on the massage table with the gritty scrub washed away and my skin tingling, I tell Jenny how soft it feels. “Wait and see how it feels after the massage,” she says. A luxurious concoction is warming inside a white candle, which will transform my skin to silk. It’s the first time I’ve been treated to an aromatic warm candle massage and it is every bit as lush as it sounds. Mango and shea butter are kept in a warm, liquid state inside a candle, with rose and patchouli essential oils added to the heavenly mix. The warm, liquid balm feels instantly soothing as Jenny drizzles it onto my feet and massages it deep into my skin with firm, expert pressure. She continues pouring the warm oil up my legs, arms, back, shoulders, chest and neck, gliding her hands across my aching lower back and kneading out the knots in my shoulders. The soothing scent of the balm relaxes with its sweetness, without being overpowering or sickly. I’m floating in a deep state of relaxation, not wanting the massage to end, when Jenny does a final soft sweep of her hands and wipes the excess oil off with warm, scented towels. I find myself wishing it could start again, making a mental note to treat myself to this lusciousness again in the near future. We meet back in the relaxation room, where I lie back on a recliner and sip water and lemon and ginger tea, so as to help clear any toxins that have been released into my system. On the table next to me is a white china spoon with a large scoop of strawberry sorbet on it. It’s a small detail but such a special touch, leaving me with the feeling of having been exceptionally well looked after from beginning to end. FOR EXTRA SALT visit saltmagazine.com.au to see more photos of One Spa at RACV Noosa Resort.

CMY

HEALTH

Essential element words LINDA READ

“There must be something sacred in salt. It is in our tears and in the sea.” – Khalil Gibran For centuries, we have bathed in it, consumed it, mined, refined and inhaled it. Salt: it is underground, in the ocean, in the air, and a vital part of our bodies. Despite much ongoing debate about how much of it and what kinds are safe in our diets, salt has a long history, dating back to the ancient Egyptians, of being used in a range of health therapies. Today, some of these therapies are being embraced anew with very positive effects, with some sectors of the medical and scientific communities now examining salt for its as-yet uncharted health benefits.

Thalassotherapy Thalassa is Greek for “the sea”, and is also the name of the mythological Greek goddess of the sea. Thalassotherapy, the use of sea water as a form of therapy to heal many different skin disorders and joint pain, was practised by the Egyptians and the Romans. The ancient Greek physician Hippocrates wrote of the curative benefits of salt water for various ailments such as aching muscles and arthritis. A recent German study published in the International Journal of Dermatology on the effect of water from the Dead Sea – the highest salt concentrated body of water in the world – showed significant improvement in inflammatory skin diseases such as eczema, due to the high content of magnesium salts in the water. The benefits of bathing in salt water are also said to include increased moisture retention of the skin, increased immune system function and improved circulation.

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16 Sunshine Beach Road, Noosa Junction (above surf-shop) P 07 5449 2460 E info@noosajunctiondental.com.au www.noosajunctiondental.com.au

Salt therapy Also known as speleotherapy, salt therapy involves the inhalation of a salt aerosol in a controlled microclimate, known as a “salt cave”. These man-made salt caves, constructed with permanent walls of salt hewn from the foothills of the Himalayas, emulate the environment found in naturally occurring salt caves and mines. In medieval times, monks were said to have taken sick people down into the caves and crushed stalactites so their patients could breathe in the pure salt particles, thus healing their ailments. Shaun Taylor, co-owner of Salt Caves at Mooloolaba, explains that during salt therapy, a microniser disperses the finest Himalayan salt as a dry aerosol into the air, which allows the microscopic salt particles to be inhaled deep into the lungs. “There’s no known side effects; it’s just breathing the salt air in a controlled climate,” he says, adding that many people fall asleep as it’s such a relaxing environment. Studies have found that salt therapy is extremely beneficial for people suffering from many types of respiratory diseases. Shaun says that many regular visitors to the Salt Caves are sufferers of chronic illnesses such as asthma and emphysema, who report great improvements in their conditions.

Salt in our diet Most of us are aware that too much salt in our diet is unhealthy, and can raise blood pressure which can ultimately lead to heart disease and stroke. The Australian Government Dietary Guidelines recommend that adults consume less than four grams of salt each day. However, it also recommends that we need some salt in our diet.

Ancient medicine The Egyptians Salt is mentioned as an essential ingredient in medicine in Egyptian papyrus dating back to 1600 BC. It was recommended for an infected chest wound, and salt recipes were also given as laxatives and anti-infectives. The Greeks Sea salt and rock salt were well known to the ancient Greeks. Hippocrates (460 BC), the father of modern medicine, makes frequent mention of the use of salt, including the inhalation of steam from salt water to help with respiratory problems. Salt-based remedies were thought to have expectorant powers. The Romans Famous Roman military doctor Dioskurides (100 AD) mentions both sea and rock salt remedies including salty vinegar for dog and poisonous animal bites, and as a gargle to kill leeches. Salt added to wine and water was a laxative. The Middle Ages The writings of the university known as the School of Salerno (11th–13th century) mention salt as having medicinal uses for constipation, pain relief and fever. The Renaissance The doctor and alchemist Paracelsus (1493–1541) recommended salt water for the treatment of wounds and for use against intestinal worms. He also recommended a bath in salt water as a remedy for skin diseases and itching.

Shaun recommends Himalayan salt as an alternative to table salt. “Himalayan salt has 84 trace elements and minerals in it, and is a hundred per cent unrefined,” he says. The best type of Himalayansalt for dietary use should be pale pink in colour, he adds.

Salt as beauty therapy As part of their beauty treatment, the ancient Egyptians reportedly used salt with alabaster and pumice stone as a facial “peel”. Today, sea salt can be an effective and economical exfoliant when mixed with water and applied

directly to the skin. It is also said to be a natural detoxifying agent, as it absorbs toxins from the skin. Acne sufferers have reported great improvements in their condition after using regular sea salt-based scrubs on their skin, and many studies have shown the benefits of salt water and salt products in the treatment of acne. Other cosmetic benefits of using salt in a beauty routine include soft skin without greasiness and a reduction in fluid retention. For more information on the Salt Caves at Mooloolaba, visit saltcaves.com.au

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ARTIST

Life large and bright words ALEX FYNES-CLINTON PHOTOs KATE JOHNS

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anyone for cricket?

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When trying to gauge what to expect from Flaxton artist Judith Laws, you need not look far past the lady herself. Bright, red-rimmed glasses, long dangling earrings and clothes swathed in cheerful colours immediately draw the eye. “Some people say I look like my paintings, but I don’t mind,” Judith says. “My use of colour is what I’m known for. It’s my trademark.”

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Judith’s eye has always sought out and magnified microscopic beauty in the world around her. It’s this view that is reflected in her art, which takes form in a rainbow of colours, shapes and patterns. “I’ve never been interested in traditional landscapes or figures,” she says. “I didn’t go to a traditional art school and I’ve always been drawn to painters who were not painting in traditional ways. “It got me thinking about ways I could interpret the landscape and how different things impressed me. My eye could always see small areas of colour in landscapes which I would expand and use as the [focal point] in my paintings.” With such a unique eye for creation, it’s no surprise Judith’s approach to starting her most ambitious work is just as quirky.

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“Often when I’m painting big pieces I start on the floor,” she says. “Due to the sloppy nature of the paint, quite often the colours I make move into each other or I may sop up something I’m not happy with before waiting for the paint to dry and making my next move. “It’s a matter of refining all the way through and it takes a lot of thinking.” Unlike other artists who have a clear idea of who or what they will paint before picking up their brush, Judith’s approach is less precise. She instead starts with a basic idea, a colour palette – and then allows her imagination to run wild. >

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I didn’t go to a traditional art school and I’ve always been drawn to painters who were not painting in traditional ways.

CHANGING LAND FORMS

” She always leaves her pieces open to interpretation – challenging viewers to find their own meaning amongst her many abstract brush strokes. “I like to think I’m quite courageous,” she says. “I think people are initially drawn to colour and then they find there’s more to it. There’s always something for them to find. “It doesn’t matter to me if people see something entirely different to what I intended. Anything that draws a viewer into a painting is important. “They use imagination to find their own meaning and message.” Judith’s interpretive approach has been refined through relentless travelling to some of the most rugged and beautiful locations in the world. Her work has been displayed in galleries as close to home as Maleny and as far afield as London, whilst she and her husband Rex Backhaus-Smith have scaled everywhere from forest to desert in pursuit of inspiration. “We’ve travelled to so many wonderful places – and when I say travel, I really do mean it,” she says. “He and I were often pitching tents, making fires and sketching along the way. It was wonderful stuff.

“I love the feeling of having a blank canvas in front of me. I can just go anywhere my imagination takes me,” she says. “I don’t sketch on the canvas at all. I do sketches [in a book] beforehand and will start with a few lines just to give me an idea of where I want to go. “In between each step I’ll sit back in my chair and think about my next move. Quite often, I spend more time sitting back looking at my work than painting.” Whilst Judith is inspired by specific moments and settings, the scope of her paintings is never tied down to one theme or setting. 88

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“His love of the outdoors – and especially the desert – opened my eyes to all sorts of things, subtleties like seeing a purple berry in red soil or finding beauty in the way sun hit a sand dune. He really taught me to slow down and take in everything around me.” Whilst landscapes have been Judith’s bread and butter throughout her career, her upcoming exhibition at Maleny’s Art on Cairncross Gallery focuses on figures. The challenge of expressing movement on canvas has been a breath of fresh air for her. “I love athletes, the circus – anything where figures are involved,” she says.

An exhibition of dreamy garden dweller sculptures from the talented team of artists from Monte Lupo. All mosaics and homewares are handmade. Works available at the gallery from 15th of June 2013.

25 Gloucester Rd, Buderim, Queensland P. 07 5456 2445 Mon to Thurs 10am - 5pm | Fri 10am - 4.30pm | Saturday 10am - 2pm www.artnuvobuderim.com.au | facebook.com/artnuvo

“I went to a lot of live classes a long, long time ago and then I started abstracting, so it feels good to get back to that. The new series is called Lust for Life and I feel as if it will bring out the way I feel about painting, which I’m hugely passionate about.” Judith says retaining her colourful and semi-abstract style in the collection was important.

CALOUNDRA

“I like the thought of having some things that are realistic and then letting the viewer work out where the figure is,” she says. “Movement is very important too. You obviously can’t paint movement, so I’ve taken liberties in expressing it – placing a hand in one corner or a ball in another for example.

Located in the heart of Caloundra, Markets on Bulcock is a ‘must do’ for locals and visitors. Browse the handcrafted locally made product, enjoy live entertainment and buy fresh produce. Visit the cafes and boutiques, then stroll to beautiful Bulcock Beach.

“There are areas that some people will focus on and pick things up, while others will find a whole other meaning.” With painting taking up the majority of her time for the past 30-odd years, one might think Judith may be ready for a break after her latest exhibition is unveiled.

every Su n d a y 8a m-1 p m

Not by a long shot. She says her compulsion to create is never-ending and everlasting.

Enquiries (07) 5492 5977

“If I don’t paint for a month or two, I get very restless. I have so many ideas I want to expand on and express,” Judith says. “Even as a small child I’m told I was always making things, going outside and picking up coloured stones. I liked pretty jewels and things like that. My parents were very talented in many ways. My father wrote poetry and my mum was into every sort of craft imaginable.

www.caloundrachamber.com.au

“Their love of life in general was infectious. That curiosity and passion is very much alive in me.” Judith Laws’ Lust for Life exhibition is on display at Art on Cairncross, Cairncross Corner, Maleny from July 6 to 21. 5429 6404 or artoncairncross.com.au

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off the wall

Hugh Sawrey at the easel, 1993

Art for love and money words LINDA READ PORTRAIT PHOTO courtesy of Gill Sawrey and Benalla Ensign, Victoria

In the foothills of Buderim almost a century ago, in the Sunshine Coast’s rich timber country of Forest Glen, a boy called Hugh Sawrey was born.

Whilst such artists’ work is universally loved, buying art for love and buying art to make money are two different things – or are they? Investing in art can be a tricky business, but it does have one delightful advantage over more traditional investments – its tangibility and aestheticism.

Although fate stole his timber-getter father from him in a cruel accident when Hugh was only three, forcing his mother to leave the area with her children to find work, the region proudly claims him as their own.

“If we consider that art is essentially about beauty and pleasure, it means that we can all relate to art as something to be enjoyed,” says Tiffany. “A piece of art in your home or office provides a sense of enjoyment for a long time but the other wonderful bonus for many collectors is that some paintings will also be an astute investment because they increase in value.”

Understandably so. Today, Sawrey – renowned figurative impressionist painter of the outback and founder of the Stockman’s Hall of Fame at Longreach – is considered to be one of Australia’s premier investment artists, an elite group whose work is sought after by national and international collectors. These investors list works of fine art in their portfolios alongside property and shares. Sawrey, who died in 1999 after a long career as a stockman, soldier, artist and writer, is one of the “blue chip” artists in Australia, according to art consultant and valuer Tiffany Jones, co-owner and director of Tiffany Jones Fine Art Gallery at Buderim. An Australian investment art specialist, Tiffany says there is a surge in interest and demand for the works of Sawrey, Ray Crooke, Robert Dickerson and romantic figurative painter Charles Blackman, who lived in Buderim during the 1980s and was inspired by the beauty of the area. 90

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In fact, one of the key findings in international financial consultancy and advisory firm Deloitte’s 2013 Art and Finance Report is that “the global art market continued its expansion in 2012, increasing the focus on art as an asset class”. But just how much will the value of a painting increase, and how do you know what to buy? Raj Nanda, chief executive of Sydney-based art investment and advisory firm Art Equity, says there are three general categories of investment artists: blue chip, mid-career and emerging. The blue chip artists – including Sawrey, Sidney Nolan, Tim Storrier, and Margaret Olley – are more expensive to acquire, but a safer investment proposition. “You’d expect their liquidity to be better as well, because they have auction records,” says Raj.

Wise investment… Robert Dickerson’s Keeping a Secret

FOR THE RECORD • The most expensive painting ever sold is Paul Cezanne’s “The Card Players” (1892) for around $250 million dollars in 2011 to the royal family of Qatar. • The most expensive painting by an Australian artist ever sold is Sidney Nolan’s “First Class Marksman” (1946) depicting Ned Kelly, which sold at auction for $5.4 million in 2010. • Zhang Daqian, one of the best known Chinese artists in the 20th century, was first in the global ranking by auction revenue in 2011, with $550 million. • Australian Western Desert artist Clifford Possum Tjapaltjarri’s “Warlugulong” (1977) fetched a record-breaking $2.4 million at auction in 2007 in Melbourne.

Emerging artists – those who may not have an auction record, but are showing promising results at exhibitions and representations in the “right” collections – are lower priced, but a riskier investment. Raj cautions that “it’s anyone’s guess” as to what the future might hold for these artists’ works. “One of the things we say to everyone, particularly in the category of emerging artists, is to make sure it’s something you like and enjoy, because you may be stuck with it for a long time,” he says. Raj estimates that most of his clients buy with the expectation of holding their artwork for at least five to eight years or longer. In the interim though, whilst the asset is maturing, simply hang it on the wall and enjoy its intrinsic beauty. That’s something you’ll never be able to do with a share portfolio.

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art dates

JUNE 1 LANDSBOROUGH GALLERIES

continues to thrive. Giovanna and Jack Olive are finally giving themselves the well-deserved retirement from their successful and fruitful years spent building up and running Landsborough Galleries. But it doesn’t end here: the gallery reins will be handed on to Giovanna’s son Paolo and wife Rowena to continue providing a platform for prominent and emerging artists to show their finest works. where Landsborough Galleries, 27 Caloundra Street, Landsborough. 5439 9943 or landsboroughgalleries.com.au

Sunflower Angel Dazzling Europa with Golden Light by David Boyd

3 ROBERT HAGAN Robert’s work covers a broad spectrum of subjects including landscapes, cattlemen riding through rivers in the Australian outback, families enjoying the beach, portraits and more.

art

dates

when Now to August 31 where Landsborough Galleries, 27 Caloundra Street, Landsborough. 5439 9943 or landsboroughgalleries.com.au

Eye candy. Food for the mind and soul. Take a moment to peruse some of the finest works of art from some of the best galleries on the coast this winter.

4 JOANNE DUCKWORTH Joanne’s ethereal outlook has guided her towards a whimsical and enchanting style which she brings to this exhibition of watercolours.

2 JOURNEY INTO MOURNING: MISSING MY MOTHER’S CHILDHOOD HOME AND INTERGENERATIONAL NOSTALGIA Journey into Mourning is an exhibition of paintings that explores the experiences of memory and nostalgic longing for the idea of home. when Now to July 13 where Butter Factory Arts Centre, 10 Maple Street, Cooroy. 5454 9050 or galleries.sunshinecoast.qld.gov.au

when Now to September 30 where Holden’s Gallery, 38b Coral Street, Maleny. 5494 2100 or holdensgallery.com.au

5 MAX HURLEY Victorian oil painter and designer Max Hurley crafts delightfully whimsical work.

Ancient Waters by Philip Ayres

Nissarana Galleries 5 Hastings Street, Noosa Heads 4567 QLD

P. 07 5455 4428

M. 0417 767 776 M. 0438 187 190 E. info@ngnoosa.com Representing the breathtaking fine art landscape photography of one of Australia’s premier photographic artists

Opening Hours Sunday to Thursday 10am - 7pm Friday to Saturday and Public Holidays 10am - 10pm *Also open for private viewings with appointment

There is now a golden opportunity for the serious investor, art lover or photography enthusiast to purchase these amazing and emotive artworks

Visuddhacara Philip Ayres

Now on display at our Noosa Gallery

And paintings by the unique indigenous artist

The rare limited edition prints on display are very impressive, with a natural look and colour that only adds to their unique and authentic quality

Jumba Jimba

when Now to September 30 where Landsborough Galleries, 27 Caloundra Street, Landsborough. 5439 9943 or landsboroughgalleries.com.au

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Twilight Seas by Lyne Marshall

11 6 GREATNESS IN YOUR

OWN BACKYARD Step into a world of beauty and amazing skill during the mid-year season of fine art and discover inspiring works by some of Australia’s greatest painters. when Now to September 30 where Tiffany Jones Fine Art Gallery, 138 Burnett Street, corner Townsend Rd, Buderim. 5450 1722 or tiffanyjonesfineart.com

8 LAND OF THE GREAT SPIRIT

Fine art photographer “Visuddhacara” Philip Ayres and indigenous artist Jumba Jimba will be continuing their exhibition with new and exciting changes during the winter season.

JULY 10 RICHARD BOGUSZ

Richard’s unique narrative-style paintings spring from his vivid imagination where he sees faceless girls in colourful dresses interacting in a tropical paradise.

when Now to September 30 when July 1 to 31 where Nissarana Galleries, where Montville Art Gallery, 138 5 Hastings St, Noosa Heads. 5455 4428 or nissaranagalleries.com Main Street, Montville. 5442 9211 or montvilleartgallery.com.au 9 GARY MYERS 11 LYNE MARSHALL One of Australia’s most sought7 JOHN MORRISON – SANDS OF TIME John’s work spans a variety of media after artists, Gary’s subject matter Lyne’s new exhibition features and landscapes jump off the canvas from intricate sketches to acrylics, ethereal landscapes based on her in his signature vibrant colour and and subject matter reflecting his travels both within Australia and travels in Australia and internationally. identifiable style. abroad. when Now to September 30 when Now to September 30 where Holden’s Gallery, 38b Coral where Holden’s Gallery, 38b Coral when July 1 to August 31 where NeoGallery, 24 Berry Court, Street, Maleny. 5494 2100 or Street, Maleny. 5494 2100 or Mount Coolum. 5471 6175 or holdensgallery.com.au holdensgallery.com.au neogallery.net

12 Lady in Red by Frank Miles

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12 FRANK MILES

After extensive studies and working with various methods, Frank has formulated his unique process of bronze casting. when July 1 to September 30 where Landsborough Galleries, 27 Caloundra Street, Landsborough. 5439 9943 or landsboroughgalleries.com.au

13 DONALD J. WATERS

Donald sees the world in vibrant colourful tones, full of movement and adventure, which is reflected on his every canvas. when July 1 to September 30 where Landsborough Galleries, 27 Caloundra Street, Landsborough. 5439 9943 or landsboroughgalleries.com.au

14 AURUKUN: STORIES

OF THE WIK PEOPLE A stunning exhibition of indigenous art forms, collected from the remote community of Aurukun, northern Cape York, representing both historic and unique stories of the Wik people. when July 4 to August 25 where Noosa Regional Gallery, Level 1 Riverside, 9 Pelican Street, Tewantin. 5449 5340 or galleries.sunshinecoast.qld.gov.au

15 RIGHT BACK @ U

when July 10 to August 18 where Caloundra Regional Gallery, 22 Omrah Avenue, Caloundra. 5420 8299 or galleries.sunshinecoast.qld.gov.au

16 TELLING LIVES:

TEENA SAULO A collection of photographs capturing over a decade of the subtleties in human experiences and special moments in the everyday lives of the people in rural South East Asia. when July 10 to August 18 where Caloundra Regional Gallery, 22 Omrah Avenue, Caloundra. 5420 8299 or galleries.sunshinecoast.qld.gov.au

17 LUST FOR LIFE

when August 2 to 31 where Art on Cairncross, Cairncross Corner, Maleny. 5429 6404 or artoncairncross.com.au

18 COASTAL COLLAGE.

CLAYMATES – MARGE MARTIN, DESLEY TURNER, JEN WALL AND CAROL WATKINS Coastal Collage is a collection of ceramic works reflecting the flora, fauna, environment, textures and colours of the Sunshine Coast. when July 18 to August 10 where Butter Factory Arts Centre, 10 Maple Street, Cooroy. 5454 9050 or galleries.sunshinecoast.qld.gov.au

19 LOUIS DA LOZZO

when July 6 to 21 where Art on Cairncross, Cairncross Corner, Maleny. 5429 6404 or artoncairncross.com.au

when August 1 to 31 where Montville Art Gallery, 138 Main Street, Montville. 5442 9211 or montvilleartgallery.com.au

138 main Street, Montville, 4560 (opposite the Village Green)

Louis spends his life exploring new ways to capture on canvas the stunning beauty and starkness of our sunburnt country.

Louis DaLozzo

August

21 SUNSHINE COAST ART

PRIZE T3 – AN INITIATIVE OF THE SUNSHINE COAST COUNCIL The Sunshine Coast Art Prize T3 is a showcase of the Sunshine Coast’s emerging tertiary artists. when August 15 to October 5 where Butter Factory Arts Centre, 10 Maple Street, Cooroy. 5454 9050 or galleries.sunshinecoast.qld.gov.au

22 SUNSHINE COAST ART

AUGUST

Judith Laws is a magnificent colourist who has been inspired by performance art, such as Cirque du Soleil, for many of these vibrant paintings.

July

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A stunning opportunity to see a whole collection of wonderful masks hand-sculpted from leather by Michael Taylor.

CAMP DOG BY JACK BELL

Right Back @ U celebrates the hidden talents of the region’s most active and emerging artists living with disabilities.

Richard Bogusz

20 MASKS

PRIZE 2D 2013 – AN INITIATIVE OF THE SUNSHINE COAST COUNCIL The Sunshine Coast Art Prize 2D presents an exhibition of the 40 finalists in the 2D category. when August 21 to October 13 where Caloundra Regional Gallery, 22 Omrah Avenue, Caloundra. 5420 8299 or galleries.sunshinecoast.qld.gov.au

Ron Van Gennip

September

10 - 5 daily Ph. 5442 9211 Montville Art Gallery Open www.montvilleartgallery.com.au

Established 1972

Gold Light by Kevin Oxley

23 SUNSHINE COAST ART

PRIZE 3D – AN INITIATIVE OF THE SUNSHINE COAST COUNCIL The Sunshine Coast Art Prize 3D is a national contemporary art prize presented by the Sunshine Coast Council. when August 30 to October 20 where Noosa Regional Gallery, Level 1 Riverside, 9 Pelican Street, Tewantin. 5449 5340 or galleries.sunshinecoast.qld.gov.au or scap.org.au

SEPTEMBER

26 YOU ARE HERE

24 RON VAN GENNIP

25 KIN AND COUNTRY –

CONTEMPORARY INDIGENOUS ARTISTS New works by Western and Central Desert artists.

The incredible skills of Kevin Oxley are again clearly demonstrated in this exhibition including regional landscapes and his intriguing ability to capture light.

when September 1 to 30 where Montville Art Gallery, 138 Main Street, Montville. 5442 9211 or montvilleartgallery.com.au

when September 1 to October 31 where NeoGallery, 24 Berry Court, Mount Coolum. 5471 6175 or neogallery.net

when September 7 to 21 where Art on Cairncross, Cairncross Corner, Maleny. 5429 6404 or artoncairncross.com.au

Ron’s sensitive figurative paintings frequently feature children as a focal point and are deeply rooted in the romantic, impressionist tradition.

27 JOINT EXHIBITION

Stephen Glassborow, Linda Dry Parker and Conchita Carambano are key artists at Art Nuvo. This joint showing brings you bronze sculpture and contemporary artworks. when September 21 to October 12 where Art Nuvo Gallery, 25 Gloucester Road, Buderim. 5456 2445 or artnuvobuderim.com.au

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art SPACE

KISS ME NOW artist Conchita Carambano medium mixed media on canvas size 1120mm x 1120mm price $4400 Art Nuvo Gallery, 25 Gloucester Road, Buderim. 5456 2445 or artnuvobuderim.com.au

Aaron Hill UNTITLE D

Conchi ta Caramba no KISS ME NOW

art

SPACE These artworks, featured on salt’s own gallery space for winter – inspire, challenge and give pause for thought.

Richard BogusZ THE FAMILY

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UNTITLED (Portrait of Bacon) artist Aaron Hill medium graphite and colour pencil on paper size 760mm x 560mm price $990 framed Crest Gallery, Shop 3, 1 Post Office Road, Mapleton. 5478 6440 or crestgallery.com.au

KINGFISHER ON THE OUTER artist Gary Myers medium acrylic on linen size 830mm x 590mm price $1800 framed Holdenâ&#x20AC;&#x2122;s Gallery, 38b Coral Street, Maleny. 5494 2100 or holdensgallery.com.au

Gary Myers KINGFISH ER ON THE OUTER

Janinelisa Loverid ge LIQUID SHIMMER S

LIQUID SHIMMERS

THE FAMILY artist Richard Bogusz medium acrylic on board size 610mm x 1120mm framed price $3600 Montville Art Gallery, 138 Main Street, Montville. 5442 9211 or montvilleartgallery.com.au

artist Janinelisa Loveridge medium texture photography size 1320mm x 920mm price $2300 framed/ $1500 canvas Raw Art Gallery, Shop17, Sheraton Noosa, Hastings Street, Noosa Heads. 0428 850 589 or rawartgallery.com.au

IN YOUR DREAMS

Anchor for travelling souls words LEIGH ROBSHAW photos Anastasia Kariofyllidis

Robyn and Carlo Huiskamp are gypsies at heart, with a penchant for life on the road, foreign lands and open spaces. But everyone needs a place to call home, and their 29 hectare Yandina property has kept their feet firmly planted on the ground. The Huiskamps bought the former sugarcane farm in 2003 and promptly took a year off to travel Australia. They say they could have happily travelled for the rest of their lives, but decided to create a beautiful space in which they could celebrate the milestones of their lives. “It was a difficult decision but we knew we had to have some major asset,” says Robyn. “You don’t get much improvement from selling a caravan in 20 years’ time.” So they said goodbye to the colours of the Kimberley and the forests of Tasmania, their favourite destinations in Australia, to set about transforming what was a wasteland into a extensively landscaped oasis. They began excavating in January 2005 and moved in on Australia Day, 2007. 98

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The entrance to the house is along an avenue lined with waterhousia floribunda, which leads to a front garden thriving with fig trees, roses and succulents. This leads the eye towards the home’s impressive entrance: tiered rectangular fishponds on either side of a wide path leading to the front door. On the eastern side of the house are rows of topiary lilly pilly cascades and a labyrinth of 500 callistemon, opening out onto grazing land where the Huiskamp’s 18 boran cows are lazing in the sunshine. In the distance are black bean trees, black wattle and eucalypt. “We’ve planted thousands of trees,” Robyn says proudly, adding that just 10 years prior there was barely a tree on the property. “The garden just came together in bits and pieces. It was just a clay, muddy patch — I was in seventh heaven when we had turf put down. “Do you want to see chook island?” Robyn asks, and leads the way to a large dam flanked on one side by an island swarming with chickens and ducks, fenced in with chicken wire, but with extensive room to roam. Behind the house, an orchard laden with mangoes, bananas, mandarins, limes, lemons, oranges and custard apples form a contrast to unfolding acres of empty farmland sweeping toward Mount Ninderry. Continuing on to the western side of the house is a veggie patch and a 25 metre lap pool overlooking a second rose garden. When Brazilian-born Carlo was courting Robyn in the 1970s in Brisbane, he wooed her with roses – still her favourite flower. Raised on a dairy farm on the fringes of Sao Paulo, Carlo’s family

emigrated to Australia in 1964, when he was 15. He met Robyn at a party in Brisbane, and boldly told her she looked bored with her date. “It was 1971 and he turned up on a motorbike, much to Mum’s horror, at 9am on a Sunday morning,” Robyn laughs. “He was coming back from Straddie with friends. Mum sent him away and said I was still in bed. We later went for a nice bike ride up to Mount Coot-tha. He’d pinch roses out of people’s gardens and give me one every day.” They married in 1973 and had their daughter, Briana, in 1980. In February, they celebrated their 40th wedding anniversary in >

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unique.individual.beautiful.conceptual interiors Shop 1B, Peregian Shopping Village P: 5471 2936 French Gorgeous photography by Anastasia Kariofyllidis

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their home, and it also served as the perfect wedding venue for Briana. Soon, the pitter-patter of tiny feet will be heard through the home’s expansive spaces, with their first grandchild on the way. It’s the kind of house that will easily withstand toddler treatment, with polished concrete floors, high ceilings and an interior design that focuses on simplicity. Carlo has been in the building game for many years, being a concreting contractor who has built many apartment blocks and homes on the coast. He designed the home and built it from concrete. “I wanted space, simplicity, liveability and low maintenance,” he says. “It is mainly concrete, because I know concrete. The walls are rendered and the polished concrete floors are more comfortable than polished Italian tiles. I studied how the sun was going to hit the house and positioned it fairly well. In winter we get the sun coming through the west side and it retains the heat.” Vibrant Vietnamese artworks in lush tropical colours decorate the walls in the main living areas, whilst Robyn’s own modern abstract paintings decorate the guest room and main bedroom. The vibrant greens, pinks, oranges and reds of the artworks pop against the home’s neutral interior palette of taupes and creams.

“We have strelitzias out of the garden there at the moment, and next time there might be a bowl of flashing red cordylines or some tarragon that has gone to seed,” says Robyn. “You can utilise so much if you have a bland palette.” There are sweeping country views from every room, and it’s clear this nature-loving couple couldn’t live in a home that felt disconnected from the outdoors. The airy spaces of the home invite the outside in, but the sheer size of the home means the Huiskamps probably won’t stay in it for the rest of their lives. “I can’t imagine cleaning it when I’m 80, but we’ll definitely be here for at least another decade,” says Robyn. For now, it serves their needs well. “I had my 60th here in 2010 and we had a table with 36 people,” says Robyn. “It was the best afternoon and all four bedrooms were filled with mates.” And what do those mates think of the home that stole the Huiskamps’ hearts away from travelling? “They just think it has the ‘wow’ factor,” she says. And indeed it does.

Other decoration is kept to a minimum, with cushions, wall clocks, lamps and vases chosen by Briana (who owns interiors concept store Watermelon Red), and fresh flowers placed on rustic wooden tables.

FOR EXTRA SALT visit saltmagazine.com.au to see more photos of this Yandina home.

… easy elegance of life www.giddyandgrace.com Shop 2, 1 Maple Street, Maleny Phone 07 5494 3636 Open 7 days

www.facebook.com/giddyandgrace

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HOMEWARES

Deco range of ceramics from $8. Bliss Homewares, Shop 1 & 2, Seaview Terrace, Moffat Beach. 5992 8816

Gypsy metal lace lantern available in five sizes from $9.95, 100mm high. Available at Carmelâ&#x20AC;&#x2122;s Designs & Homewares, Shop 20, The Peninsular, Mooloolaba. 5444 6946 or Shop 1 & 2, 212 David Low Way, Peregian Beach. 5471 3332 or 21B James Street, Burleigh Heads. 5535 9255 or carmelsdesigns.com.au

Celebrate in style STYLING BRISEIS ONFRAY

Hosting a celebratory birthday by chance? Set the party mood with a visual platter of happy colour. Polish up pretty pieces of glassware and china, and infuse with ambient lighting.

Salt&Pepper red stemless wine glasses $29.95, Set of 4. Available at 2Garnish, Maroochydore Homemaker Centre, 11 to 55 Maroochy Boulevard, Maroochydore. 5443 5005 or 2garnish.com.au

French Country glass and pewter carafe $169. Available at Giddy and Grace, Shop 2, 1 Maple Street, Maleny. 5494 3636 or giddyandgrace.com

Salt&Pepper bone china dream blue tea cup and saucer $14.95. Available at Domayne, Maroochydore Homemaker Centre, 11 to 55 Maroochy Boulevard, Maroochydore. 5452 1471 or domayneonline.com.au

Natural whitewashed slatted bamboo and sasal rope lantern with glass bowl $18.95, 170mm high. Available at The Frameyard, Shop 2, Hudspith House, Corner Brisbane Rd and Walan St, Mooloolaba. 5444 2895 102

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Citta Design wax candlesticks in clementine (also in dove grey, white and raspberry) $19.95. Available at Watermelon Red, Shop 12, Pacific on Coolum, Birtwill Street, Coolum Beach. 5473 9550 or watermelonred.com.au

Grandeliers flat packed pendant lights in future-friendly materials From $295. Available at summer&salt, Shop 2, 214 David Low Way, Peregian Beach. 5448 3700 or summerandsalt.com.au Nicholas Agency ceramic blue owl lantern $63.95. Vast Interior Furniture & Homewares, Home Central, Kawana. 5493 9288 or vastinterior.com.au

Alperstein Design fine bone china 2 cup teapot with stainless steel strainer in Blue Ginger $59.95. Available at The Ginger Factory, 50 Pioneer Road, Yandina. 5472 7251 or gingerfactory.com.au

Mud Australia charger plate in the colour milk $81, 320 x 25mm. Carole Tretheway Design, Shop 8b, Arcadia Walk, Noosa Heads. 5447 3255 or ct-design.com.au

Vintage Ulster aprons $49.95. Elements at Montville, 38 Kondalilla Falls Road, Montville. 5478 6212 or elementsmontville.com.au

Craig Bloxsome bespoke antler candelabra with vintage silver candleholders $495, 260mm high, 630mm long. Available at Crest Gallery, Shop 3, 1 Post Office Road, Mapleton. 5478 6440 or crestgallery.com.au

homewares • art • furniture • gifts • flowers & more

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MEET THE DESIGNER

CreativES in harmony

WORDS FRANCES FRANGENHEIM PHOTOS ANASTASIA KARIOFYLLIDIS

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Seven years ago, husband-and-wife artists Barry Smith and Fiona Dempster made the tree change to a breathtaking mountainside property.

www.carmelsdesigns.com.au

The industrious couple left behind high-level federal government jobs in Canberra and chose Maleny for its active artist community and serene setting. They gratefully admit their lifestyle today is a far cry from their pressure-cooker existence in Canberra where they were in charge of major community disaster relief projects, such as the 2002 Bali bombings. After more than 15 years of working at a hectic pace, they were in dire need of a kinder existence. In 2006 they arrived in Maleny to reignite their neglected passion for art. They set about building a graceful home overlooking the Glass House Mountains with plenty of space for art studios and workrooms. “We’ve managed the transition nicely,” Fiona says, noting they now have time to grow coffee beans on their half-acre property and make their own coffee blend. “We’re still very busy – we like to be busy – but it’s happy busy,” Barry says. Together, the artists work on exhibitions, curatorial projects, and community art and tutoring commitments. They also take cultural exchanges to Japan and run a successful social policy research company from home. Amidst it all, they carefully manage their workflow to ensure art making is a priority. A landscape painter and printmaker throughout his university years, Barry has become a metal worker and sculptural and assemblage artist. He uses materials that are either gifted to him or bought at markets and garage sales: old wheelbarrows, copper basins, antique silver trays, bike parts, pots and pans, and crystal chandeliers. Barry crafts these salvaged objects into beautiful and often purposeful art pieces ranging from delicate earrings and meditation bowls to striking public art sculptures and complex metal assemblages.

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Fiona is a book artist and calligrapher, a skill she has studied for many years but until now hasn’t had the time to nurture. She loves the process of exploring language, creating letters and marks, and sharing messages through one-off hand-made books. Her artworks are largely paper-based, but she also loves to experiment with materials you wouldn’t expect books to be made of such as Perspex, timber, wire and metal. She was a finalist in the 2010 and 2013 Libris Awards, amongst other awards, and her unique creations are held in library collections around the world, including the State Library of Queensland.

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The couple admits they each have very different approaches to art making but share a philosophy of stillness and reflection. Barry works noisily – he loves to listen to ACDC as he tinkers, grinds, beats and polishes his metal and timber creations – yet finds the physical nature of his art-making to be rhythmic and meditative. His artworks reflect his love of nature and fascination with peace and our journey through life. He particularly enjoys crafting textured leaves, feathers and seed pod-like bowls from flat metal.

Carmel’s Designs & Homewares

Meanwhile, Fiona listens to ABC Classic FM on the radio. She works slowly and will ponder on, experiment and test her ideas before creating a final work. Fiona explains the act of writing calligraphy is surprisingly laborious and precise. There’s a lot of work that goes into making the drawings look effortless. “My work is very quiet,” Fiona says. “I like work that is intimate; that doesn’t shout at you. You spend time with it. It’s meditative. Everything I do is slow. “I always say I wish I could make my mistakes faster. Often I’ll be working on something and then go, ‘Oh, this isn’t going to work.’ And it’s a day’s work gone.” >

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Clearly in love, Barry and Fiona talk generously and intelligently about each other’s art. They met 10 years ago whilst working in Canberra. In fact, Barry was Fiona’s boss for a few weeks. They proudly share tales about the origins of one another’s art pieces and, naturally, have become inspired by one another’s practice. Fiona has begun to use copper to stain paper and is binding books made of metal whilst Barry finds himself building garden sculptures out of old encyclopedias and crafting charming book pendants out of metal.

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Eclectic • Exclusive • Unusual 106

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Once Fiona is finished staining paper, she hands the metal pieces back to Barry to become part of his next artwork. Nothing goes to waste. Barry is grateful for the materials he receives from people who know he’ll breathe new life into their old metal wares and timber. “It’s all about reciprocity,” Barry says. “When people give me something I’ll make something out of it and give something back. One woman gave me her late mother’s chandelier because she didn’t know what to do with it and knew I wanted crystals. I made her a tiny chandelier sculpture so she had something to remind her of her mother and that piece.” The couple jokes that they often battle over the stash of salvaged materials stored in their garage. Fiona explains, “We both love rust. Barry uses it a lot on timber. We often wonder, who is going to get what?” Barry agrees there is often a harmless tug of war for certain objects. “Fiona will say, I’ll give you a hand moving this around …” he says. “… And then it migrates over to my shed,” Fiona says. “I use old metals to rust paper. We’ve learnt that if you put tea onto rust it transfers onto paper. It stains the paper. If you use green tea you get a beautiful grey mark and with black tea you get brown marks. It’s the tannic acid that makes the rust jump off.”

Asked why concepts of gratitude and peace continually pepper their conversation and inform their work, Barry suggests their gentle outlook is a consequence of living in such a pretty and peaceful place. The tree change has clearly revitalised this work-weary couple. “I’m so grateful to be here,” Fiona says. “We don’t take anything for granted. Every day I think we’re fortunate to be living this life.” Barry and Fiona’s studio at 601 Mountain View Road, Maleny will be open Saturday July 6 to Sunday July 7 from 10am to 4pm. Further details are available on fionadempster.com or barrysmithart.com.

saltmagazine . com . au

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great outdoors

Graceful giants Words AND PHOTO KARINA EASTWAY

With a sharp intake of air, I realise I’ve been holding my breath for so long the sound of the blood pounding inside my ears has become deafening. I’m gazing incredulously at an undefined but enormous shape immediately below: white like a ghost and slowly rising upwards through the azure waters towards me. The seconds tick by, but I’m frozen in time. A well-barnacled nose gently breaks the surface of the water beside the boat, followed by a meticulously controlled turn of the humpback whale’s head. A practised eye hovers expertly just above the waterline and confirms something unthinkable: this giant creature and traveller of the seas – celebrated, revered, studied and hunted – is actually just as curious to see me as I am to see it. It’s a truly breathtaking and humbling moment. Guided by Peter Lynch, owner/operator of Blue Dolphin Marine Tours, I’m visiting the pristine waters of Hervey Bay to see southern humpback whales as they journey home from warmer waters. We sit as passengers on the ocean, bobbing slowly in rhythm with the waves waiting for clues on which direction to take; anticipation and excitement building tangibly amongst the group. I seize the opportunity to chat with Peter about his passion for marine animals, his profession for more than 30 years. “It’s a lifestyle choice for me,” he says. “I love that every day is different but the goal is to show everyone the whales at their best and make sure that everyone has a good experience.” Peter jumps up, his expert eye catching sight of whales not far ahead, confirmed as giant tails start to rise powerfully in front 108

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For your chance to WIN an all day whale watch encounter for two people GO TO saltmagazine.com.au On the sea Blue Dolphin Marine Tours, Hervey Bay run whale-watching tours from July to November each year. A full day’s tour on a 38-foot eco-friendly luxury catamaran costs $120, including educational presentation, morning/afternoon tea, buffet lunch, beverage and hot drinks.

From the land For the energetic, try Mount Coolum or Emu Mountain, otherwise Point Perry and Point Arkwright. You’ll also get good viewing points at Point Cartwright, Noosa National Park and Alexandra Headland.

of us, saluting land and sky before returning gracefully into the ocean. It’s a particularly inquisitive member of this pod I end up eyeball-to-eyeball with a short time later – an intimate interaction repeated over and over again throughout the day as the curious mammals approach the boat to get a closer look. I had arrived prepared not to see any whales at all but my close encounter left me feeling that it had been a mutually beneficial experience, a belief shared by Peter. “It’s fascinating to think what they must get out of it. This is one of the few places in the world an animal this big will come over and look at you,” he says. At which point even Peter is in for a surprise: a female southern right whale and her calf appears, a sight so rare there have only been five sightings in the area in the last 10 years. And yes, I do have the photos to prove it. bluedolphintours.com.au

‘s celebrating its 8th birthday

& we’ve got a prize that will blow you away! WIN an exclusive private dining experience with esteemed chef Peter Kuruvita for you and 7 friends and two-nights’ accommodation at Sheraton Noosa Resort & Spa valued at $2200.

to help blow out the candles on our 8th birthday edition we have a Bigger-than-Ben-hur birthday competition thanks to our friends at Sheraton noosa resort & Spa. with the opening of noosa Beach house peter Kuruvita, we’re giving one lucky salt reader and seven of their best friends a chance to win an exclusive private dining experience with esteemed chef peter Kuruvita. the winner will also receive two nights at the newly renovated Sheraton noosa resort & Spa on hastings Street, noosa heads. the total prize is valued at $2200. Set right on hastings Street, noosa Beach house peter Kuruvita has quickly gained a reputation as the place to be. During the day the restaurant and bar offers a casual menu plus sensational bar snacks whilst nighttime sees the restaurant transform into a more intimate restaurant and cocktail bar. chef, restaurateur, tv presenter, author, consultant, surfer, fisherman and family man, peter Kuruvita has an irrefutable passion for food. celebrating his background growing up in Sri Lanka and spending time in the kitchen with his grandmother, his passion was nurtured from an early age. to check out Sheraton noosa resort & Spa online visit sheratonnoosaresort.com

To enter, simply visit saltmagazine.com.au and click on the WIN page. SnapShotS of haStingS Street’S neweSt reStaurant nooSa Beach houSe peter Kuruvita:

tourist information

backward glance: Can you guess where on the Sunshine Coast and in what year this is? Visit the read salt page on saltmagazine.com.au to find out.

climate

travelling distances

No wonder it’s called the Sunshine Coast, with an average of seven hours of sunshine daily (one of the highest amounts in the world). Winter (June to August) days are always popular with visitors with an average temperature between 13°C to 20°C and an ocean temperature of 19°C. Temperatures in the hinterland can be several degrees cooler.

Brisbane to Caloundra........................ 100km Brisbane to Mooloolaba...................... 105km Brisbane to Nambour......................... 110km Brisbane to Noosa ............................. 148km Noosa to Montville.............................. 56km Mooloolaba to Maleny........................ 41km Caloundra to Kenilworth..................... 77km school holidays June 22, 2013 to July 7, 2013. emergency telephone numbers

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surf safety patrols (Times vary between 7am – 5pm) Year round 7 days/week Noosa Heads, Sunshine Beach, Peregian Beach, Coolum Beach, Twin Waters Resort, Maroochydore, Alexandra Headland, Mooloolaba, Dicky Beach, Kings Beach. To stay safe at the beach remember:

Ambulance, Fire Brigade, Police, Coastguard, Rescue......................000 Poisons Information Centre...............131 126 Ambulance Transport........................131 233

Too much exposure to the sun can cause serious damage to your skin. Make sure whenever you are going in the sun that you take adequate precautions.

markets

slip, slop, slap, Seek and slide

Cotton Tree Street Market, King Street, Cotton Tree, every Sunday, 7am to noon. Eumundi Courtyard Village Market, 76 Memorial Drive, Eumundi, every Saturday 8am to 2pm, Wednesday 8.30am to 1pm. Caloundra Markets, Bulcock Street, Caloundra, every Sunday, 8am to 1pm. Caloundra Country Markets, 17 Buderim Street, Currimundi, every Sunday. Kawana Waters Farmers’ Market, Stern Street (Sportsman Parade end), every Saturday, 7am to noon. Noosa Farmers’ Market, AFL Grounds, Weyba Road, Noosaville, every Sunday, 7am to noon. Maleny Market, Maple Street, every Sunday, 8am to 2pm. Fishermans Road Sunday Markets, Fishermans Road, Maroochydore, every Sunday, 6am to noon.

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Image courtesy of Heritage Library, Sunshine Coast Council

Slip on a shirt (preferably a long-sleeved shirt). Slop on the sunscreen (30+ and reapply as needed). Slap on a hat. Seek some shade. Slide on wrap around UV protective sunglasses. It’s also a good idea to avoid direct exposure to the sun during the hottest part of the day – between the hours of 10am and 3pm – and try to take advantage of shade when possible.