salt magazine spring 17 by salt magazine

YOUR FREE SUNSHINE COAST LIFESTYLE MAGAZINE

SPRING â&#x20AC;&#x2122;17

our view on claremont.

So great has been the acceptance of our latest precinct release Claremont that there is just a handful of homesites remaining for sale. A couple of stunning waterfronts and some rather beautiful, parkside allotments. So our view is... best come talk to us now if you want to build your new home in Claremont.

WATERFRONT LAND FROM $405,000 AND DRY LAND FROM $285,000 SALES OFFICE OPEN MONDAY TO SATURDAY CALL 1800 619 194 Average Waterfront/Waterview $424,571. Average Dry/Park $276,406. Prices are subject to availability and are subject to change without notice.

FROM THE EDITOR

Change is

BEN MESSINA COVER PHOTOGRAPHER

I have been taking photographs professionally for the past 20 years, with my passion for landscape photography becoming my full-time profession in 2004 when I opened my first gallery in Cairns. I travel throughout Australia four to five months of the year looking for new locations or a new perspective of our wellknown Australian landmarks. My signature galleries are located on the main streets of Maleny and Montville. My work can also be found online at benmessina.com ON THE COVER The cover image is an aerial captured above Pumicestone Passage between Bribie Island and Caloundra. I waited until the sun was very low on the horizon to really accentuate the colour and shapes. I’ve stitched five frames together to increase the resolution and give a wider view of the scene. Captured with a Dji Phantom 4 Pro Drone, Exposure -1/120th Sec @ F6.3 ISO 100.

It’s difficult to get excited about the change of season after such a mild winter. Actually, did we even have a winter? How warm was August? I got a little sunburnt. Sitting by the beach over breakfast with a friend in the early days of that month, I looked out at the ocean and seriously contemplated taking a dip. Yes. Swimming. In August. I didn’t take the plunge. It was still too nippy for me. But I thought about it. And that’s worth mentioning. So now it’s spring and we look forward to all those months of warm weather ahead. And while the jeans and jackets didn’t spend that much time out of the cupboard, it’s nice to dig out the spring threads and contemplate the change in season – from warm to very warm. Our seasonal changes might be small, but change is in the air and I think that’s good. You only need to look around our once-humble region to see change going on all around us. Some locals resist the change – and I have to say I’ve been known to let out a disappointed sigh when I drive down a familiar street and see old beach houses making way for unit blocks. I see roads being widened, or appearing where once there was scrub. There are more cars on the roads and more shoppers in the Plaza. But then I look through the pages of this season’s salt, and I am reminded of how much positive change is happening on the Sunshine Coast. Not just from the movers and the shakers, but from the quiet achievers. Like Angela Bueti (page 30), who was commissioned by SunnyKids to create a book that teaches boys about positive relationships. There’s also the unstoppable author Maggie Christensen (page 28), who, after a career change, has penned six books in three years. I have to also mention Leonie Palmer-Fisher, who has not only seen plenty of change in her beloved Noosa, but she’s also been an integral part of it. She’s our bold visionary on page 88. Perhaps these women, and the many others who appear in these pages of salt, will inspire a change or two in you. Enjoy!

JEMMA PEARSON EDITOR

CONTRIBUTING TALENTS: WHAT WAS YOUR FAVOURITE ‘BEHIND THE SCENES’ MOMENT THIS EDITION?

salt

THANKS GO TO OUR OTHER CONTRIBUTING TALENTS TOO: ANAR HIGGINS DARRYL OLSON MICHAEL KRAMER NOEL OLSON PUBLISHERS JANE TODD PROOFREADER KRISTA EPPELSTUN PHOTOGRAPHER KATIE MACKENZIE SOCIAL MEDIA

ANASTASIA KARIOFYLLIDIS PHOTOGRAPHER

BRISEIS ONFRAY DESIGNER, WRITER

I loved catching up with Leonie Palmer-Fisher and loved working with Peter Kuruvita – I was absolutely spoiled as a photographer as he gave me so many options as to how to present each dish for Relaxed Recipes. Plus I had a chance to sample some of his delicious dishes!

With every edition the salt team binds together, it is the inspiring tales and talents that this magazine unearths that make my role a joy. I am a total advocate for supporting young artists and the creative industries, so when the happy face of an aspiring dancer like Libby Hendrie jumps out from my screen (page 26), I am reminded of how lucky I am to be part of such a vibrant, smart and healthy community.

salt is published by The Publishing Media Company Pty Ltd ATF The Media Trust. Distribution area between Bribie and Fraser Island and inland to Kenilworth and select areas throughout Brisbane.

good

@SALTMAG

SALT-MAGAZINE

SALTMAG

MIKE BENNIE WRITER

@SALT_MAGAZINE

XANTHE COWARD WRITER LILJANA FREY WRITER JOLENE OGLE WRITER LAHNEE PAVLOVICH WRITER LINDA READ WRITER PENNY SHIPWAY WRITER

NO OTHER ADDRESS OFFERS A LIFESTYLE QUITE LIKE SETTLER’S COVE.

SOLD OUT

Settler’s Cove has become synonymous with refined elegance, delivering unsurpassed luxury with each boutique release. The recently completed Emerald stage is the latest exemplar of excellence and precedes the forthcoming release of Lumina later this year. Lumina promises a unique lifestyle that only Settler’s Cove can offer, right in the heart of Noosa.

TO REGISTER YOUR INTEREST IN LUMINA, OR TO DISCOVER MORE ABOUT THIS EXCLUSIVE NEW RELEASE, CALL DANE LARCOMBE 0448 978 841 * Artist’s impressions relating to the development are conceptual and illustrative only.

COMING SOON....

CONTENTS

spring

’17

FEATURES 6 HOP TO IT

Pull up a bar stool and explore the region’s craft breweries with salt.

16 SPRINGTIME CYCLE It’s time to shake off the cobwebs and explore our region – on a bike!

PEOPLE

22 PURSUIT OF PASSION

Nat Evans creates beautiful bouquets with social responsibility in mind.

26 SHOOTING STARS

Libby Hendrie’s musical theatre career is taking off.

28 LOOK AT ME

Local author Maggie Christensen’s books celebrate mature women and second chances.

30 FOR A CAUSE

The Good Man Project is a local initiative that educates children about healthy relationships.

80 UP AND COMING

Milliner Melanie Jeffers embraces her uniqueness and encourages other women to do the same.

84 MEET THE DESIGNER SunHaze’s Lana Reid creates adorable swimwear mums can share with their children.

TASTES

36 TABLE TALK

Carl Mitaros from The Loose Goose gets creative in Twin Waters.

38 NOSH NEWS

Foodie news for every palate from all around the Sunshine Coast.

CULINARY CREATIONS

Chef Shane Bailey from Noosa Boathouse shares his beef dish with an Asian twist.

42 PRODUCE PEOPLE

Noosa Earth is an urban farm that is supplying mushroom magic to Sunshine Coast restaurants.

88 BOLD VISIONARIES

46 PADDOCK TO PLATE

100 ARTIST

50 RELAXED RECIPES

Restaurateur Leonie PalmerFisher takes time out of her busy schedule to chat to salt.

Award-winning artist Elli Schlunke takes fun very seriously.

104 OFF THE WALL

Husband and wife artists Ann and Gerry O’Connor create beautiful pieces from their shared studio.

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Hungry Feel’s Chris White spends as much time in the garden as the kitchen. Peter Kuruvita from Noosa Beach House shares his favourite dishes with salt readers.

54 SALT CELLAR

Wine writer Mike Bennie bends the elbow on some tasty craft brews.

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IS BORN OF THE PUREST PARENTS, THE SUN & THE SEA. PYTHAGORAS

”

84 LOVESTRUCK 58 KEEPING IT REAL

Jacklyn Swiecicki and Matthew Brown prove that modern dating can lead to lasting romance. Photo Simon J Coulson

62 MAGIC MAKER

salt sits down to picnic with Modern Goddess Table’s Jayde Heathcote.

66 TO HAVE AND TO HOLD Treats and tips to get ready for the big day.

STAPLES 12 SIX SENSES

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

SECRETS ONLY A LOCAL WOULD KNOW

LIFE

68 FASHION

20 CALENDAR OF EVENTS

Spring is in the air, so it’s time to update the wardrobe with pretty pieces for the warmer months.

Shake off the winter blues by checking out these events on the Sunshine Coast.

92 PAMPER AND PREEN

While away a spring day with a great read.

Lahnee Pavlovich blisses out at Noosaville’s Yukti Botanicals.

95 BEAUTY

Freshen up for spring with one of these beautiful treats.

96 HEALTH

Two friends embrace relaxation and fun with their unique retreat in the Sunshine Coast hinterland.

114 ON THE INSIDE

New discoveries and hidden gems from around the Sunshine Coast.

salt shines a light on a wellilluminated Noosa home.

117 HOMEWARES

Add a little colour to the home this season.

32 BOOKS & BLOGS 34 A DOSE OF SALT

Local author Josephine Moon is inspired by a humble garden staple.

108 ART DATES

The Sunshine Coast has some of the best art galleries in the nation. Find out what will be on show over spring.

113 ANTIQUES & ART TRAIL 118 TOURIST INFORMATION Essential info for all visitors to the Sunshine Coast, including travel times, surf safety and market details.

120 MAP saltmagazine . com . au

FEATURE

GO WITH THE

O H P TO IT!

WORDS PENNY SHIPWAY PHOTOS KRISTA EPPELSTUN

THERE’S SOMETHING BREWING on the Sunshine Coast. And it’s all in the delicious, fresh bubbles and hops of locally made craft beer. Specialty ales aren’t a completely new concept for our everflourishing region, with the Coast’s pioneer boutique brewery popping up 20 years ago. There has been very little competition for our award-winning Sunshine Coast Brewery at Kunda Park – renowned nationally for its ginger, stout and tropically inspired beers – until recently when a noticeable new wave of microbreweries began to emerge. So much so that we now have our very own craft beer tour company. 6

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Josh Donohoe, who has been running Sunshine Coast Craft Beer Tours for a year (he also offers winery and scenic tours) says he saw the business opportunity after moving from Sydney and falling into the local craft beer scene. “There were a lot of breweries in Sydney and I loved what was happening down there,” Josh says. “I knew that I would miss that. There was only the one brewery two years ago when I came here. And I came here looking for good beer.” It was not long before Josh had made himself well acquainted with two new favourite novelty beer-flowing haunts – Black Bunny Kitchen at Alexandra Headland and Taps in Mooloolaba. “As I started hanging out in those circles I heard about 10 Toes Brewery, also at Alexandra Headland, and Brouhaha Brewery in Maleny. I started looking around out of personal interest. And having Stanley River

Brouhaha Brewery

been on many tours in Prague, Germany and throughout Europe, I thought maybe this is a good time to start a tour company. “The brewers were very supportive and most of them have the same interest in wanting to educate their customers about their beer.” Josh visits eight breweries on his tours and will soon include three more – Copperhead Brewery, which has just opened in Cooroy; The Imperial Hotel, which is revitalising Eumundi Lager; and Land & Sea Brewery in Noosaville – all by the end of the year. There are also rumours of another to come at Forest Glen. Tim Crabtree, of Land & Sea Brewery and formerly of surf brand Noosa Longboards, has a background in product design. But he was so eager to leave the city rat race he made a pact that no matter what job he did it would be for the lifestyle.

Tim is one of the newest kids to arrive on the beer block. “To work in product design you inevitably need to reside in a city, and even though I liked the work I couldn’t bring myself to do it,” Tim says. “I wanted to be at the beach. Lifestyle is wealth. So I decided to find the ultimate place to live, which set me on a journey that landed me in Noosa Heads, the greatest place on the planet. “I swore to myself that any job I did would be for the enjoyment and satisfaction. That’s what led me to the surf industry. But a few years ago, I decided I was ready for a change. “And what’s the next best thing to surfing? Beer.” A new Craft Beer and Cider Festival is also tapping into the movement. To be held at Sunshine Coast Stadium on November 25, it will include food vendors, live music and entertainment. >

saltmagazine . com . au

photo Land & Sea Brewery

OUR SUNSHINE COAST BREWERS: BROUHAHA BREWERY 6/39 Coral Street, Maleny 5435 2018 or brouhahabrewery.com.au 10 TOES 4/127a Sugar Road, Alexandra Headland 5373 5003 or10toes.beer SUNSHINE COAST BREWERY 13 Endeavour Drive, Kunda Park 5476 6666 or sunshinecoastbrewery.com MACLEOD BREWING COMPANY Landsborough-Maleny Road, Maleny 0419 493 494 or macleod.beer MOFFAT BEACH BREWING COMPANY 12 Seaview Terrace, Moffat Beach 5491 4023 or moffatbeachbrewingco.com.au SUNSHINE BREWERY 28 Fishermans Road, Kuluin 5443 3881 or sunshinebrewery.com.au YOUR MATES BREWING COMPANY 35 Currie Street, Nambour 0412 317 430 or yourmatesbrewing.com WILD ROCKET MICRO BREWERY 142 Main Street, Montville 5478 5560 or wildrocketfood.com.au

COMING SOON: LAND & SEA BREWERY 19 Venture Drive, Noosaville landandseabrewery.com 8

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Land & Sea Brewery Sunshine Coast Brewery

10 Toes Brewery

For all occasions engagement & wedding

anniversary

push present So, why the sudden growth in craft beer on the Coast? “I think the craft beer scene is growing in general,” Josh says. “But it’s also probably a little bit cheaper to get premises here up and running. There haven’t been a lot of brewers up here previously so there’s been a gap in the market. The lifestyle and the location seem a perfect fit. “The fact we have our own festival, and people coming up from Brisbane to taste our beers, shows we now have a pretty healthy scene.” Two boys from Caloundra, Matt Hepburn and Christen McGarry, spotted the niche in the market four years ago. Known locally for their “garage beer parties”, they have since grown their home-brew operating system to a fully fledged brewing company, with an accompanying underground bar at Nambour, which has 10 taps (four stocking their own brew), food, live music, and trivia and taco nights.

celebration your personal jeweller

Matt says Your Mates Brewing Company and The Basement began “pretty naively”. A former project manager, Matt, and Christen, a teacher, were flatmates who wound up working in Matt’s brother’s local pub, Drift Bar, to take a break from their nine-to-five jobs. “Christen was home brewing at the time,” says Matt. “We introduced craft beer into the venue. We started a beer club and got really engaged in the craft beer culture. A few months later we decided we’d give it a crack.” Matt says while it’s been quite a ride, the business has and will always be built on “good times”. “In the beginning, in the era of what we call ‘the average ale’, we didn’t really know what we were doing. We were brewing good beer but it wasn’t amazing beer. The more experienced we got – and fast-forward a lot of parties – we started selling commercially within a year.” With no real brewing experience but a keg load of passion for craft beer, they threw themselves into 90-hour working weeks to create the business of their dreams. >

shop 5, rovera plaza king street, cotton tree

5443 1955 mail@ny2k.com.au ny2k.com.au

member of the gold & silversmiths guild of australia

saltmagazine . com . au

Moffat Beach Brewing Company

“To brew beer commercially you have to be really passionate or have a lot of money,” Matt says. “It’s what we really pictured as our perfect bar.” Brewer and Brouhaha Brewery co-owner Matt Jancauskas was hand selected to run one of the Coast’s most hip craft ale establishments in Maleny. The former electrical engineer was working in London when he fell into some work at iconic London beer house Beavertown Brewery, owned by Logan Plant, the son of Led Zeppelin’s Robert Plant. Just as Logan helped in revitalising London’s craft brew scene, Matt is now bringing his somewhat celebrity status to our region. “I just Googled brewery jobs in London,” Matt says of how he got his start. “They were looking for a packaging manager and I wrote my cover letter at the Hong Kong airport. They told me applications had been closed but they’d consider me. I guess I just proved how eager and hard-working I was.” From there Matt progressed to the brewery team, and later as production manager, helping to steer what was once a 400 litre system into a 12,000 litre operation when he left after just two years. “I’ve brewed with all the rockstars in the industry. I had a really cool bapstism of brewery.” But when his partner’s visa expired, it was time for the couple to return to Australia. After some time at Australian breweries Mountain Goat and Little Creatures, Matt, who grew up in Yeppoon, landed work back in his beloved Queensland countryside. “I’ve always loved Maleny and the small coastal towns of the Sunny Coast,” he says. “My mum and dad were from Victoria and we used to drive down there to Ferntree Gully. I just loved the little country roads, and feeling the temperature drop. My grandma had this huge garden and we would go and pick fresh raspberries. So to have that same feel right near the beach, to have that feel with the people and the food – it’s a good spot.” Brouhaha is a thriving restaurant, bar and brewery in a spectacular spot, and Matt says he’s not surprised by the rise of breweries here. 10

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“Australia is just a little behind compared to everyone else in the craft beer movement. It’s extremely popular elsewhere. If you can keep it fresh and local you’re supporting local business. Logistically speaking, Australia is a really tough country to be shipping beer to. It doesn’t make sense to be shipping beers interstate and overseas, especially from a taste point of view.” Brouhaha supplies its beer only to south-east Queensland customers and has created 38 different brews. With 10 on tap at one time – they are rotated – there’s always something new and exciting. Matt says the idea is that people can come in and get consistent variations, with flavours such as coffee, chocolate and not surprisingly, raspberries. “The restaurant is very popular and business is going really well. We’re really proud of what we do there, using fresh local produce.” Beaming with pride after returning from the Australian International Beer Awards in Adelaide, Matt Blackwater (yes, yet another Matt!), of Moffat Beach Brewing Company, says he was shocked to learn his hoppy concoctions had taken out two silvers and a gold. “To get a gold medal is really hard, but I was hoping to do the best we could,” he says. Formerly known as Blackwater Trading Company, the business soon changed its name when Matt added his passion of creating delicious, fresh ales to the eatery. “I started brewing at home because our venue has always specialised in craft beer,” he says. “I started to brew back then as a way to educate my customers. I completely overtook the garage and then I think my wife wanted the garage back and so she let me put a brewery in here at work and it went from there.” One of the award-winning ales is the popular Josh Porter Pale Ale, which pays homage to Matt’s good mate who was killed in a Black Hawk helicopter off Fiji. “I was in the army for a number of years. He was a good mate and a lot of guys were killed in Afghanistan – and they are all remembered. Josh did a tour of Afghanistan and for me it’s not forgetting the sacrifice he made for his country and his family.”

“

THERE’S NOTHING WRONG WITH GOING TO THE PUB OR SURF CLUB AND HAVING A XXXX, BUT FOR MANY YEARS THERE HASN’T BEEN ANY OTHER CHOICE. Matt says the Coast lifestyle is synonymous with good beer. “It’s a pretty nice spot to live and I think that’s simply one of the reasons why they are popping up. There’s nothing wrong with going to the pub or surf club and having a XXXX, but for many years there hasn’t been any other choice.” One of the other newbies to the scene is Sunshine Brewery in Kuluin, which is owned and operated by long-time locals and partners Craig Dunsdon and Daryle Cook. Opening in May this year, the brewery is packed to the rafters on weekends, and struggles to keep up with demand. Craig is happy the younger generation has embraced the craft beer scene, appreciating its flavours as opposed to “what the big boys are putting out”. “It’s a different generation now I think,” Craig says. “But also the older generation is liking it as well. People are going out and enjoying what they drink. Brouhaha Brewery

“You can actually enjoy beer with flavour.” For more on the Coast’s craft beers head to page 54 where salt writer Mike Bennie puts some local brews to the test.

Free Kids Mornings in Centre Come down and enjoy free fun for your little ones every Wednesday! Time: 10am Location: Playground next to Subway No need to book, just turn up! New and exciting activities every week. Full details up on our website.

GPS search: 28 Eenie Creek Road, Noosaville Queensland

Big W � Woolworths � 100 specialty stores

”

SIX SENSES

TOUCH We love what designer Di Henshall has done in this Maroochydore waterfront apartment. The owners’ brief was to re-energise the space – they wanted a design that complemented the coastal elements of the surrounding waterways, while adding a contemporary vibrancy fitting for their character and lifestyle. And Di has certainly filled the brief. Custom-made furniture and furnishings transformed the space with texture, light and colour. Di delivered a unique living space perfect for entertaining, yet cosy enough to snuggle up on the couch and enjoy that homely feel. Di Henshall Interior Design is at 32 Gateway Drive, Noosaville. 5449 0788 or dihenshall.com.au

FEEL Illustration courtesy of TWIGSEEDS STUDIO, twigseeds.com.au

six senses

Life is all about experiences, so salt offers these sensory delights to entertain and inspire us to see, hear, smell, taste, touch and feel.

SMELL SEE Written and directed by the female creative team behind Orange is the New Black, the Netflix Original series GLOW is inspired by the ’80s cable television show The Gorgeous Ladies of Wrestling. With its diverse casting and emphasis on the friendships of the women, it follows the same formula, working hard to smash stereotypes, and mostly succeeding in being original and entertaining. We meet Ruth (played by Alison Brie), a struggling actress with an ‘interesting’ face at yet another audition, bemoaning the fact there are no ‘real’ parts for ‘real’ women. Cut to a daggy aerobics class, nonchalant nakedness in the change room and A Chorus Line-style cattle call for a cable television program promising to make stars of its ‘unconventional’ women and its director Sam (Marc Maron). A fantasy wrestling match, complete with big hair and glitter lip gloss, gives an early indication of what’s to come, but in the first season it’s the development of the women’s friendships against a soundtrack including Journey, Billy Joel and Tears for Fears that will keep you watching. REVIEW XANTHE COWARD 12

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It’s spring, and around the Coast the scent of renovation is in the air. The big-ticket renovation jobs are the bathroom and kitchen, which means it’s time to shop for tiles. When it comes to choosing this wet-room essential, bigger is definitely better, which is why we love these super-size (900mm x 900mm) tiles from Carpet and Tiles. The team at the Minyama showroom says 600mm x 600mm tiles are fast becoming outdated and home builders and renovators are choosing these large tiles for their architecturally designed abodes. Find out more at Carpet and Tiles, Suite 2, Boulevard Centre, 68 Jessica Boulevard, Minyama. 5477 7192 or carpetandtiles.com.au

HEAR Lea Michele proved she could sing in the global hit Glee and now, with a chart-topping album (Places), this accomplished performer proves her storytelling ability, her staying power and her broad appeal. This 10-track new release opens with the simply structured, unassuming but eventually soaring Love is Alive and wraps with the power ballad Tornado, an ode to the chaos and promise of surrender. We hear romance, desire and yearning in Run to You, Heavenly and Heavy Love. We hear her passion and determination in Proud, an anthem to ambition. Anything’s Possible, with its multiple layers and rousing backing vocals, gives way to the pure voice and piano of Getaway Car. Believer, a pop ballad with a driving beat, reminds us to keep our dreams close, even as our hearts rage. What I love about Lea Michele is that she’s worked so hard away from the spotlight, returning to surprise us with work that is beautifully, honestly and powerfully performed. REVIEW XANTHE COWARD

TASTE Who doesn’t love a diamond? And if your taste leans toward the colour pink, Kristen New from Sunshine Coast jewellers NY2K says it’s time to make the investment. The Argyle Diamond Mine in Western Australia is the world’s largest producer of naturally coloured diamond, and Kristen says the mine has now moved its operations to underground after exhausting the supply above ground. As a result, the supply of pink diamonds is decreasing. One of the earth’s most precious gems is becoming more sought-after, and with the increasing demand the price of pink diamonds continues to rise. That means pink diamonds are not only beautiful to behold, but they also sparkle with investment potential. Contact the NY2K team to find out more. NY2K is at Shop 5, Rovera Place, King Street, Cotton Tree. 5443 1955 or ny2k.com.au

Take a deep breath, relax & reconnect

6 Mary Street Noosaville 07 5473 0724 www.kansha.com.au

A therapeutic haven, Kansha offers ancient and modern therapies to restore balance and harmony. CHIROPRACTIC

ACUPUNCTURE

MASSAGE

REFLEXOLOGY

PHYSIOTHERAPY

ESSENTIAL OILS saltmagazine . com . au

SECRETS

There’s more than one North Shore on the Sunshine Coast. Many dog owners know and love MUDJIMBA’S NORTH SHORE because the beach here is off leash at all times. This area extends from the mouth of the river north to a spot 500 metres south of the flagged area at Twin Waters Surf Club, so it’s a decent stretch to throw a ball or a frisbee. But if you don’t have a four-legged friend it’s also worth checking out. Walk along the beach south towards the river mouth, then follow the curve past Pincushion and continue walking by the river. Here on the weekends you’ll find families splashing around in the water and you’ll enjoy a view of Maroochydore many locals have never seen. To get there, head towards Twin Waters and drive east along Ocean Drive, then turn left onto North Shore Road. Map reference N16

secrets

ONLY A LOCAL WOULD KNOW FOR MAP REFERENCES SEE MAP ON PAGE 120

If a morning spent dodging your fellow Sunshine Coasters and tourists on a series of inflatable obstacles, slides and climbs sounds like your idea of a good time, it’s time to check out the RED JACKET AQUA FUN PARK inside the Novotel Twin Waters Resort. Obstacles vary in scale, size and difficulty and it’s up to you what you tackle and how. The park offers 50-minute sessions beginning every hour – believe us, that’s plenty of time. It’s lots of fun and a little exhausting. School, sporting and work groups are encouraged, but if you just want to have a giggle with the family, this is a pretty affordable and enjoyable way to do it. Bruises are optional! Map reference N16

Check out CLO STUDIOS, a new retail and interior design studio that has been brought to life by talented mother and daughter duo Trudy and Chloe Tozer. Trudy has 20 years’ experience in interior design and Chloe boasts a degree in fine arts and experience in jewellery design, so you know this space will be filled with stunning products. Mum and daughter have created a unique concept store offering globally sourced furniture, fine art and homewares. The CLO Studios retail space reflects the stunning local environment. Here you’ll find pieces to create a luxe beachside residence. CLO’s interior designers also provide a residential and commercial design service – they can help source one single item or fit out an entire property. 3/10 Lanyana Way, Noosa Heads or 5455 3310 or clostudios.com.au Map reference N12 14

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If an open-plan garden and sitting area shaded by jacaranda trees, a funky shipping container coffee shop and a selection of shared services is right up your alley, THE HUB SHARED SPACE in Caloundra is a spot you need to know about. The Hub is home to a growing number of businesses offering up their unique services all in the one location. From healing to hair and beauty and much more, this Third Avenue space also serves up one of the Coast’s favourite drops – Guru coffee – and treats all with a friendly smile. Visit facebook.com/pg/thehubsharedspace for more information. Map reference O19

Looking for something different?

Need help with your garden? We’ve just discovered SUZANNE WEBBER GARDEN DESIGN. This garden design studio can create spaces for entertaining, relaxing and playing while making the most of the property’s natural beauty. The Suzanne Webber team also offers three-dimensional modelling of your space. That means you can take a custom-designed virtual tour of your site, and check out your new garden from every angle, all before the team lifts one garden tool. Find out more at suzannewebbergardendesign.com.au

Created by a group who wants to improve the lives, health and wellbeing of people on the Sunshine Coast, THE KINDNESS COLLECTIVE holds workshops, classes and events aimed at bringing people together. The initiative helps those who are suffering from loneliness, anxiety or depression or simply going through a difficult time in their lives. The Kindness Collective events are free, though you are asked to leave with a kindness card or pay it forward with a random act of kindness. (You might, for example, pay for a stranger’s coffee or leave a gift on a co-worker’s desk with the card attached.) The collective reminds its members that we all deserve kindness, so be as kind to yourself as you are to others, through your thoughts, words and actions. Find out more by visiting kindnesscollective.com.au or facebook.com/pg/ tkcsunshinecoast

Ph: 5477 7192 Monday to Friday 7:30am – 4:30pm

FEATURE

SPRINGTIME CYCLE

WORDS LAHNEE PAVLOVICH PHOTOS KRISTA EPPELSTUN

Mooloolah Valley

salt

SPRING IS HERE. The sun is shining and it’s the perfect time to get out and explore this amazing region we call home. Here at salt, we think one of the best ways to explore the Sunshine Coast is by taking advantage of the tracks and trails connecting the region. One of these is the stunning Coastal Pathway – 96 kilometres of long, winding tracks that allow you to discover the beautiful coastline and breathtaking scenery broken up into 11 sections from Pelican Waters to Tewantin. And there isn’t a much better way to do that than on a pushbike. But don’t fear, the best aspects of these tracks (other than the fact they meander alongside some of our most beautiful beaches, parks and leisure areas), is that you don’t need to be a professional bike rider to enjoy them from the ‘saddle’. You don’t need to don the Lycra, you just need to bring a smile and a sense of adventure because they are perfect for any group or any occasion. Here’s a little breakdown for you.

BEST FOR THE ADVENTURERS: For those who like to wander off the beaten track, there are a number of options for you to get out the mountain bike and get back to nature. These tracks aren’t road-bike friendly, but if you have a mountain bike they are well worth the effort because although the Sunshine Coast is known for its pristine beaches, it is also home to some diverse bushland, national parks and exciting trails best explored by bike. For beginners, Dularcha National Park offers a 3.2 kilometre trail that follows the old Brisbane Cairns railway line between Landsborough and Mooloolah. It’s ideal for families and one of its features is a 100 metre abandoned tunnel that is home to a bat colony. The Cooroy Wanderer, part of the Noosa Trail Network, is another great option for beginners as it’s an easy, flat track that’s well signed and links through the villages from Pomona to Cooroy via the Yurol State Forest. You can even grab a bite to eat or leave the bike for a bit to explore the Cooroy Heritage Walk when you’re done – bonus! Intermediate mountain bikers can also enjoy the West Cooroy State Forest at Belli Park with a range of tracks through eucalypt and even rainforest environments, perfect for whiling away the day playing spot the koala. Bird lovers should definitely check out the tracks in this area as it is home to a large variety of beautiful birds. The Glass House Mountains are well known for their glorious formations jutting into the sky, but you don’t need to climb them to experience the beauty of the region. The Glass House Mountains Circuit allows you to follow the domes, cones and spires from the seat of your bike on the 25 kilometre circuit track. The ride takes you between Mount Tibrogargan, Mount Tibberoowuccum and Mount Beerburrum before a sealed road leads you around the rest of the volcanic plugs formed 26 million years ago. Die-hard bikers aren’t lacking trails to suit them either. The Parklands Conservation Park boasts four circuit loops with big climbs, slippery rocks and creek crossings through subtropical rainforest. Or, head to Bellthorpe National Park at Stony Creek for a 40 kilometre ride that’s steep and rough at the top but levels out when you reach the day-use area. Don’t forget to enjoy a dip in Stony Creek on your way back. >

Mooloolaba

Caloundra Coastal Track

BEST FOR FAMILIES:

BEST FOR COUPLES:

A wonderful section of the Coastal Pathway and a great starting point for families is the stretch from Caloundra, which starts at Jensen Park in Golden Beach between Booker Parade and June Street, and goes all the way to La Balsa Park at Point Cartwright. While this section may be a little long for the younger riders – it’s nine kilometres in total – if you are well equipped and ready to ride, there are some amazing places awaiting you along the way.

It doesn’t get much better than Noosa on a warm spring day. There is something almost romantic about the laidback vibe in this seaside town. So couples could enjoy any number of trails here. One of our favourites is the 6.5 kilometre easy cycle along the Noosa River starting at the information centre in Tewantin and finishing near the national park and Hastings Street.

The easiest and most scenic part takes you from Golden Beach along Bulcock Beach and Happy Valley, a calm stretch of beachfront perfect for young ones to splash around, make sandcastles or make use of the playgrounds. This stretch is also level so little legs won’t struggle too much. If you did want to venture further and enjoy a family challenge, the path continues to Shelly Beach, where the rock pools offer up some shell-finding fun, and around to Moffat Beach, where you may even spot some ships off the headland. This is a definite stopping spot because the view is magnificent, but beware, the hills can get tricky. Still wanting more? Dicky Beach offers great spots for picnics or there are a number of shops, restaurants and cafes where you can refuel. 18

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You can gaze at the crystal clear water, the bustling riverfront and the sandy shores of Noosa Main Beach before gazing into each other’s eyes over a beachfront picnic, well-deserved wine or a refreshing dip in the ocean. A nice little twist on date night perhaps? Or, if you’re feeling super healthy, you could take a Sunday ride together to the Noosa Farmers Markets. Just cycle along Noosa Parade until you meet the scenic bike path that winds along the shores of Lake Weyba, and this will take you straight to the markets. Load up on all that yummy organic food before you head back to town. Whatever you fancy, the Sunshine Coast cycleways have you covered, so get out and enjoy – and don’t forget your helmet.

Point Cartwright

BEST FOR FRIENDS: Got a group of friends and wanting to do something a little different? Jump on a bike and hit the tracks from Mooloolaba to Maroochydore. Not only is this the place to be when the weather is warm, itâ&#x20AC;&#x2122;s a gorgeous stretch of coastline and offers many things to do and see on the ride. Oh and did we mention this stretch is only 4.4 kilometres, so itâ&#x20AC;&#x2122;s easy like Sunday morning. We recommend you pick your favourite spot in Mooloolaba to meet, grab a coffee and then set off from the surf club, passing the Mooloolaba beach and boutique shops before coming out at the caravan park where the ride gets a little steeper as you ascend Alexandra Headland. Take a little break at the top, watch the surfers below and take in the beauty for a bit before heading down the hill and on to Maroochydore, followed by Cotton Tree, a perfect place for a well-deserved lunch and glass (or two) of wine.

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CALENDAR OF EVENTS

LIGHT THE NIGHT

DREAM

DISCOVER

EXPLORE WANDER LUST SUNSHIN E COAST

SEPTEMBER ENTER THE VORTEX Presented by the Dream Dance Company, Enter the Vortex features 16 of the best dancers in the country. This is a highenergy, powerful and emotional show fusing styles and blurring the lines of dance. Audience members of all ages will leave feeling exhilarated and inspired. when September 24 where The Events Centre, 20 Minchinton Street, Caloundra cost see website for details theeventscentre.com.au CALOUNDRA MUSIC FESTIVAL This beachside festival has again attracted a huge lineup. Grinspoon, Xavier Rudd, Wolfmother, Spiderbait and Drapht join Kingswood, Killing Heidi and Thundamentals, plus dozens of other bands and performers. The family-friendly event offers plenty of food and drink vendors, plus bars and lounges and offers entertainment for four huge days. when September 29 to October 2 where Kings Beach Park, Caloundra cost see website for details caloundramusicfestival.com 20

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OCTOBER

SUNSHINE COAST FESTIVAL OF SANDS Open daily from 9am to 3pm, this festival features the work of renowned sand artist Dennis ‘the Sandman’ Massoud, who will be creating a sand sculpture on Mooloolaba Beach. Children interested in learning more will also have an opportunity to learn about building sandcastles from the professionals. when September 30 to October 2 where Mooloolaba Beach, Mooloolaba cost $5 (adults), gold-coin donation (children)

LIGHT THE NIGHT The Leukaemia Foundation’s Light the Night is held in more than 140 locations to remember and reflect on those affected by the disease during a twilight ceremony and short lantern walk. Collect a lantern from 5.30pm and enjoy live entertainment from 6pm. The lantern lighting starts at 7pm. when October 6 where Cotton Tree Park, Maroochydore cost see website for details lightthenight.org.au

SUNSHINE COAST HOME SHOW PLUS CARAVAN, CAMPING & BOATING EXPO This much-loved home show continues to grow every year, and in 2017 visitors will enjoy not just boating, camping and caravanning exhibits but also a range of home and lifestyle products. If you’re thinking of updating the home or investing in a new caravan or camper trailer, get along. when October 13 to 15 where Kawana Sports Precinct, 320 Nicklin Way, Bokarina cost $12 (adults), $10 (seniors) sunshinecoasthomeshow.com.au

MARY VALLEY SCARECROW FESTIVAL Spot the scarecrows in the Mary Valley. This annual festival encourages people to get out and explore this beautiful region. Download the map, which will show you where the entries are. when October 7 to November 11 where Mary Valley cost see website for details maryvalleyartslink.com.au

MS SWIMATHON This fun family event raises money to help people living with multiple sclerosis. Participants can raise funds by asking for a one-off donation from friends or by being sponsored based on the number of laps they can do. All swimming levels are welcome to join in. when October 15 where Nambour Aquatic Centre, Petrie Park Road, Nambour cost see website for details msswimathon.com.au

KITTY FLANAGA N

FOR YOUR CHANCE TO WIN A DOUBLE PASS TO KITTY FLANAGAN GO TO THE WIN PAGE AT SALTMAGAZINE.COM.AU

NOOSA INTERNATIONAL FILM FESTIVAL After a successful inaugural event in 2016, The Noosa International Film Festival is back. This year’s event will show more than 130 films from 31 countries. The festival promises entertaining, educational, moving and thought-provoking cinematic experiences. when October 26 to 29 where various locations around Noosa cost see website for details niff.com.au

NOVEMBER NOOSA TRIATHLON MULTI SPORTS FESTIVAL Athletes and fans flock to our region every year for this festival. The event is a five-day celebration of sports, healthy lifestyles, fitness and fun, culminating in the Noosa Triathlon on the final day. when November 1 to 5 where Noosa Beach cost see website for details ap.ironman.com

THE TAP RACK Australia’s hottest tap dance troupe has played sell-out shows in Berlin and London and for one night only The Tap Rack is at the J. Inspired by the kings of swing, the Rat Pack, this show features the country’s finest dancers and singers. when November 9 where The J Noosa, 60 Noosa Drive, Noosa Junction cost $59.90 (adult), $54.90 (concession and groups) thej.com.au WANDERLUST SUNSHINE COAST This four-day celebration of mindful living is back. Get involved in yoga and meditation sessions, enjoy beautiful local organic food and take inspiration from education lectures and workshops. when November 9 to 12 where Novotel Twin Waters, 270 Ocean Drive, Twin Waters cost see website for details wanderlust.com/festivals/ sunshine-coast/ CRAFT BEER AND CIDER FESTIVAL This inaugural event is sure to please craft beer aficionados and the uninitiated alike. Sample ciders, pale ales, porters, stouts and specialty beers from Australia and New Zealand’s best brewers. There will also be lots of food, plus live music and entertainment. when November 25 where Sunshine Coast Stadium, 31 Sportsman Parade, Bokarina cost see website for details craftbeersunshinecoast.com.au

gail hinkley 1/3 pg

JUNGLE LOVE FESTIVAL This boutique music festival showcases emerging local musicians and artists. The program is carefully curated to uncover hidden talent, who come together in beautiful, natural surroundings. when November 30 to December 2 where Borumba Deer Park, 1133 Yabba Creek Road, Imbil cost see website for details junglelovefestival.com.au

DECEMBER KITTY FLANAGAN Kitty is bringing her brand-new show to the Sunshine Coast and she’s talking love songs, chimps, clowns, psychics and more. Just be aware that this is an 18-plus event. when December 1 where The Events Centre, 20 Minchinton Street, Caloundra cost see website for details theeventscentre.com.au

•25 y e a r s e x pe r ience •Pe r so n a lise d in te r ior design •In dividua lly ta ilo r e d concepts C o n ta ct us fo r a co nsultation ph o n e : 0418 441 1 4 9 in te r io r s@ga ilh in kle y design.com www. ga ilh in kle y de s ign.com saltmagazine . com . au

PURSUIT OF PASSION

Scent

HEAVEN

WORDS JOLENE OGLE PHOTOS KRISTA EPPELSTUN

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IT’S A BEAUTIFUL THING when a career and passion come together, and for Nat Evans of Heavenly Blooms these two things have collided in a bursting bouquet of native flowers. From humble beginnings sweeping the floor of a Sydney florist in the 1980s, Nat now sits at her workbench in a repurposed shipping container in Eumundi surrounded by so much greenery it’s like a floral Narnia. Nat is a former rose farmer, and Heavenly Blooms has grown organically from a market stall at The Original Eumundi Markets to a thriving business – she is now one of the Coast’s most sought-after florists with a passion for all things natural, native and organically grown. “I used to just have the market stall and I was selling what I was growing and what I would get from my mother’s garden, and making very organic posies,” she says. “I was selling the odd birthday bunch and doing a lot of farming in the paddocks. Then slowly weddings crept in and it wasn’t intentional. It became trendy to have lots of little jars of flowers at weddings and that’s what I was doing at the market, so it worked out well and before I knew it I started booking weddings.” For the mother-of-one, her career in floristry has been a fated journey. After moving from Noosa to Sydney to study art, Nat soon realised she had more flowers in her apartment than art. “I got up one day and started looking at TAFE courses and then it was with luck I made it in as a late entry. Within a week I had gone from studying art to studying floristry. Then, I just landed in an amazing florist shop,” she says. >

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“You had to have a job in a flower shop to be in TAFE, so I started scrubbing buckets and cleaning floors for nothing. At the time I didn’t realise it but the head florist was on the international stage for floral art. He was incredibly talented and my mentor. I was so, so lucky.” It was this fateful first job that really ignited Nat’s passion for floristry. She soon realised the gift of being taught by someone so talented and took full advantage of her time in the Sydney florist shop. “His passion was contagious,” she says of the head florist. “It was exciting to be in that position and work with someone who was so excited about what they do. “He would often tip the bin out at the end of the day and tell us to make a bouquet from the off-cuts. He instilled in me that a good florist can make a great bunch of flowers from excellent product, but a great florist can make a great bouquet from nothing.” It’s this love, passion and appreciation for flowers that drives Nat to nurture and respect every single stem, bloom and piece of foliage that comes into her workshop. Nat believes she has a social responsibility as a florist and what started as a wish to extend the life of a flower has now bloomed 24

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into wanting to bring a little sunshine into as many lives as possible. “It can take six months to grow a flower, three days to cut and prepare it and then 30 minutes later it’s left behind,” Nat explains. “People will view it at the wedding ceremony and then walk away and it’s no longer in the limelight. “There’s a big part of this that isn’t about money for me; it’s about a real love for flowers. It’s such a waste of someone’s six months of hard work to leave it like that. It’s not easy to grow flowers, so I think we need to give a flower the longest life possible. The more you can honour that flower, the better.” To extend a flower’s life, Nat encourages her brides to reuse the ceremony flowers by hanging them from an arbour in their reception spaces. Many arbour designs are moved to the centre of the bridal table to make the most of the flowers, and it’s a great money saver for brides. But now Nat wants to extend the life of flowers even further by sharing post-wedding flowers with those in our community who could use a little colour in their lives.

N O O S A S P RIN GS S PA

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$130 E XC LU S I V E TO S A LT R E A DERS Book a Spiced Coffee Sugar Scrub and upgrade your treatment to include a 1 hour Thermal Suite for only an extra $30* (normally $60) “It’s sad to return to a wedding venue to collect the flowers destined for the bin,” Nat says. “I started to think about what I can do past this point.”

rel a x I unwi nd I esc a p e

Inspired by US company Repeat Roses, Nat can now collect post-wedding and event flowers and donate them to facilities, centres and organisations such as hospitals, women’s shelters and rehabilitation units. “This has filled me up. I have found my new obsession,” she says. “I want to give the flowers another life and purpose. I want to create that on the Sunshine Coast. I want to collect flowers that are scattered on the wedding table the next day and pass them on to someone who will enjoy them. I want to give them another week, another chance, to bring happiness to others.” Nat is hoping there are people on the Sunshine Coast working in organisations who will contact her to receive flowers. “I want organisations and centres to get in touch and let me know they want a little bit of sunshine in their lives. No one is sad when you see a bunch of flowers. When you’re grumpy, they cheer you up,” she says. heavenlyblooms.com.au

Bookings phone 5440 3355 or email: spa@noosasprings.com.au

G IFT CER TIFICATES AVAIL A B L E * Must mention this ad on booking. Valid until 30th November 2017.

Links Drive, Noosa Heads QLD www.noosasprings.com.au

SHOOTING STARS

STAGE RIGHT WORDS JEMMA PEARSON PHOTO KRISTA EPPELSTUN

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Photo Steven Walsh

PIROUETTES, FAN KICKS, box steps and plies – they’re all in a day’s work for dancer Libby Hendrie. The 21-year-old’s early years reflect a typical Sunshine Coast upbringing. Her family moved to the region when she was six and she grew up in Noosa, attending primary school at Good Shepherd Lutheran College. But from there, her story moved off script. “After grade seven, I went and did a full-time dance course at Noosa Professional Dance Academy,” Libby says. While she performed at the academy she kept up with her studies through distance education. “I would dance all day from 8.30 in the morning and then have lunch and then dance until about 3.30.” She would then attend more dance classes before getting home at about 9pm. While she didn’t have a ‘normal’ childhood (“I missed out on lots of birthday parties”), Libby says she loved what she was doing and, she adds with a smile, “It kept me out of trouble, I suppose.” Libby returned to school in grade 10 but performing was still a big part of her life. And all that dancing was paying off. Of her return to school, this time at Nambour Christian College, she says, “It was definitely different getting back to assignments and full-time schooling, and I was dancing every night after school. It was a juggle but it taught me lots of discipline.” And yet, talking to Libby, you get a sense that none of it felt like hard work. Clearly she can’t help but dance. When asked if she was that little four-year-old twirling along public paths and shops, Libby laughs. “I think Woolworths has the best floors for practising pirouettes!” She adds, “I’ve got all these photos from when I was six years old and I would wear this big blue tutu and dance along Hastings Street.” Out walking with her family along the famous Noosa boardwalk, she would draw small crowds with her impromptu ballet recitals. As soon as she had graduated from high school Libby’s mum Jo encouraged her to apply for a place at the Brisbane Academy of Musical Theatre (BAMT), the training arm of the Harvest Rain musical theatre company. Along with about 60 or 70 others, Libby was accepted. After that first year, BAMT then invited just 14 performers to come back for a second year. Libby was one of those 14. And after that second year, she was one of the four performers selected to stay on with the company for another year. Libby says that in relation to the triple threat of musical theatre (singing, dancing and acting) it’s dance that most people struggle with. For her, missing all those birthday parties was worth it. She had graduated to being a professional performer and appeared in the company’s show, Hairspray. She says, “Hairspray was a short tour – Brisbane, Newcastle and Adelaide.” The tour may have been short but the cast was huge. The 20 or so professional performers on stage were joined by between 700 and 900 school children and young performers, who came from the city they were performing in. “It was really fun realising I had crossed the line [from amateur performer] to a professional.

“

SO FAR I HAVEN’T RUN INTO HUGE EGOS; WE ARE ALL A BIG FAMILY. IN A SHOW, NO ONE IS MORE IMPORTANT THAN ANYONE ELSE.

”

“The whole idea of these shows is connecting the dreamers with the doers,” she says, adding that she loved interacting with the younger performers in Hairspray. Harvest Rain has helped Libby transition from eager amateur into a busy professional performer. “Now I am touring Australia in the production of Grease, which is also an arena show. I am playing Patty Simcox, the cheerleader. That show will last until next year. It is so exciting to keep going. It’s really hard to crack into the industry.” Once the Grease run, which tours only during the school holidays, is over, Libby will have performed in Newcastle, Brisbane, Adelaide, Sydney, Melbourne and Perth. And when she’s not on the road waving her pompoms in the musical theatre classic, she will be back home. But she’s won’t be resting. “I am still quite busy because I teach musical theatre at a few different places on the Coast. I am co-directing Fiddler on the Roof for the Little Seed Theatre Company. I am also involved in a Tina Turner Tribute show. “It’s good to have too much rather than too little to do.” She wouldn’t be able to do all that work without the support of her family, and other friends and mentors in the industry. “It’s not a competitive industry,” she says. “Sometimes in audition rooms it is tense but so far I haven’t run into huge egos; we are all a big family. In a show, no one is more important than anyone else.” While Libby says she is lucky to have had opportunities come her way, she acknowledges the hard work that got her there. From the little tap-dancing three-year-old in her first dance class to the boardwalk of Noosa and the arenas of the nation’s capitals, what next? “I am taking one day at a time and seeing what auditions come up. I have lots of little things in the works.” She wants to continue connecting with young performers. “I would love to start choreographing and directing musicals in schools. I just love teaching. “There is so much talent on the Coast, it blows my mind. It is on par with Sydney. The Sunshine Coast is really up there. I am really excited to see the arts grow here.” No doubt she will be a valuable part of that growth.

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LOOK AT ME

KEEPING IT REAL WORDS LINDA READ PHOTOS KRISTA EPPELSTUN

Darron Shields with the Swimming Victoria squad on training camp at the University of the Sunshine Coast. L to R: Andrew Rice, Joshua Hargreaves, Bowen Gough, Mikayla Smith 28

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FOR YOUR CHANCE TO WIN A COPY OF MAGGIE’S BOOK CHAMPAGNE FOR BREAKFAST GO TO THE WIN PAGE AT SALTMAGAZINE.COM.AU

WHEN LOCAL AUTHOR Maggie Christensen was walking with her husband along Gympie Terrace in Noosaville one Sunday morning, she saw a woman sitting alone at a table with an empty bottle of wine in front of her. The writer in Maggie couldn’t resist – the woman, oblivious to the inspiration she had just sparked, became Rosa Taylor, the protagonist in Maggie’s latest novel, Champagne for Breakfast, with the glorious Noosa River as its setting. The novel is the sixth in three years for Maggie, whose writing career took off when she retired from a long career as a primary and university teacher. “I started writing fiction when I was getting close to retirement,” Maggie says. “I decided I wanted to write books about mature women. I published my first two books in 2014. They all start with a mature woman in her forties, fifties or sixties, at a crisis or pivotal point in their lives. “I would say my books are mature women’s fiction. They’re called ‘seasoned romance’. It’s becoming a more popular term and is quite a niche market. A lot of books are written about younger women, but it’s nice to read about mature women who have a bit of experience. “Mature women are tired of reading about younger women who just want to have babies.” Although this demographic is Maggie’s main target audience, she says men and younger women are also enjoying her books, which deal with issues such as redundancy, second marriages, stepchildren, caring for ageing parents, and the death of a spouse or child. While many other novels contain older women characters, Maggie says that often those characters lack the depth and realism they deserve. “Quite a lot of books that have mature women in them stereotype those women,” she says. “So if there’s someone in their sixties or seventies, they are falling apart, and their life is over. I think that’s rather sad, because older women have a lot to offer. “Maybe it’s younger writers who do that, I’m not sure, but that annoys me in a lot of books because you do get an older character but they’re not a real older character. Quite a few readers have said to me that it’s so refreshing to read a book where you’re not all washed up.” In Champagne for Breakfast, Rosa, a character from one of Maggie’s earlier novels, has just turned 50 and is celebrating her birthday with a bottle of champagne by the Noosa River. She

makes a few changes to her life – some long overdue and others completely unexpected. After running away from his soon-to-be ex-wife, Harry needs to start over, preferably somewhere where the gossips haven’t reached yet. Meeting at a pivotal time in their lives leads Rosa and Harry on a rollercoaster of a ride. Maggie draws her characters from a variety of sources. Some are inspired from real-life situations (such as Rosa), some are from stories other people tell her, and some are “complete fiction” – one of the advantages of being a novelist. “You can draw on things from real life,” says Maggie. “I don’t write about wealthy people travelling around Europe; I write about real people and real situations that people can relate to. My characters are people you might want to sit and have coffee with. “There’s a little bit of me, I guess, in all my books. I become totally involved in the writing process. I also fall a little bit in love with all my male characters – they’re all rather lovely. There’s a little bit of my husband in all the [nice] male characters.” The settings for her novels are also drawn from real life, reflecting Maggie’s travels and experiences. A stickler for detail, she visits places that her characters go to in the stories, so she can give her readers an authentic experience. Originally from Scotland, Maggie migrated to Australia in her mid20s to teach primary school in Sydney. She has also lived in coastal New South Wales and has made frequent trips to Oregon and California, with her American-born husband. They now live on the Sunshine Coast. Her Oregon Coast Series is a set of three novels set in that region of the US, while other earlier books have had Sydney as their backdrop. In the latest novel, Noosa has a chance to shine. But there’s no rest for this new and prolific novelist. Her next book, which she is working on now, is set in her home country of Scotland, and she is hoping to have that to the publisher by the end of the year. “My aim is to write two books a year,” says Maggie. “I like to get the first draft of my next book done before I publish the book I’ve finished.” maggiechristensenauthor.com

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FOR A CAUSE

GREATER GOOD

WORDS LINDA READ PHOTO ANASTASIA KARIOFYLLIDIS

WHAT ARE THE CHARACTERISTICS of a good man? It’s a question that requires careful consideration, especially for the generation of boys – and girls – on the cusp of adulthood. SunnyKids – a charity that provides support services and education programs for children and families on the Sunshine Coast – believes that defining and promoting healthy versions of masculinity will go a long way to preventing the scourge of domestic violence that continues to pervade our communities. Which is exactly why the service has produced The Good Man Project – an aspirational book and educational resource about what makes a good man. The book, aimed at upper-primary school children, has been distributed to every primary school in Australia along with its companion Teaching Guide. The guide, prepared by Sunshine Coast Grammar School and designed to fit with the national curriculum, helps teachers easily integrate the concepts from the book into their classrooms. So far, the book (released in May this year) has been received brilliantly, with 100 schools taking it into their curriculums. SunnyKids CEO Chris Turner says the positive response shows that The Good Man Project is meeting a need in the community. “One of the biggest enabling factors around domestic violence is the antiquated concept of masculinity,” says Chris. “We still have this idea and we’re still promoting this idea that men ought to be self-sufficient, physically and emotionally tough, in control at all times. We see this portrayed in the media, in the movies, in television and in popular culture. We’re still promoting what I would call a stifled version of masculinity. “What I wanted to do with The Good Man Project is to show a new way of being strong.” 30

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Children’s author and former teacher Angela Bueti was commissioned to write the book, whose central character, 12-yearold Jake, is given a school project to find out what it means to be a good man. “It’s really about Jake’s discovery of the characteristics that make up a good man and also challenges some of the stereotypes that I guess boys are led to believe about what it means to be a good man,” says Angela. “This book is aspirational for young boys, so they can look to role models in their own lives and be able to emulate those characteristics of what a contemporary good man looks like – someone who is sensitive, someone who shares in the raising of their family, someone you can trust, someone who is loyal.” As the mother of two boys aged 11 and 14, Angela was able to create an authentic voice for Jake using her own life experience. “I guess I drew upon personal understanding of what interests boys of that age and was able to talk to them in their language,” she says. “I drew upon their interest in humour – it’s very much targeted at what boys like to read. “It’s not an area I’ve written about before; it does touch upon domestic violence, which is really quite a sensitive topic to communicate to kids. So it was pretty challenging from that perspective but we were determined to make sure that this was positive. “The teachers’ resource can help teachers dig deeper into the themes in the book. So really the purpose of the book is a springboard for teachers, parents and coaches to be able to have these conversations.” Chris says the book is not just for boys; it’s for girls too, who need to be able to recognise what a good man looks like. “The theme that runs through the book is that when I’m around a good man I always feel safe and I always feel good about myself. They’re the two criteria we’re pushing. We want people to say ‘when I’m around this man do I feel safe? Do I feel good about myself?’” Chris says while it is part of men’s make-up to want to be strong, strength can be shown in different ways. “Strength can be about being emotionally available and being willing to make yourself vulnerable in that way,” he says. “It can be about being consistently available for the loved ones in your life; it can be about making the choice to go to your kid’s footy game rather than going and helping your mate fix his car because your mate really needs your help and he’s your mate. “So it’s about presenting a fuller understanding of masculinity.” According to Chris, it’s only when we can truly embrace that fuller version of manhood that we can, as a society, make serious inroads to tackling the issue of domestic violence. “What motivated me to commission Angela for this particular book is that 10 years ago, we weren’t allowed to talk about domestic violence,” he says. “Nobody talked about it. “Today, we are more comfortable talking about it. As a nation, we’ve accepted this problem exists and acknowledged that it’s not acceptable, but we still aren’t really taking action to stop it. That’s the next stage in the journey.” The Good Man Project should go a long way to achieving that, as the number of schools across the country taking up the challenge continues to rise. “It’s time to do something about this problem,” says Chris. “Wouldn’t it be better if we prevented it from happening?” angelabueti.com

BOOKS & BLOGS

MAGGIE’S RECIPE FOR LIFE Maggie Beer with Professor Ralph Martins | Simon & Schuster | $40 The fabulous Maggie Beer is an Australian cook, food author, restaurateur and food manufacturer. She has produced a number of best-selling cookbooks, and her television program The Cook and the Chef with Simon Bryant was a great success. Maggie’s passion has always been to share her love of fresh, delicious produce to create wholesome food, improving the lives and health of all people. Maggie’s new book is aimed particularly at those of us who are approaching old age. It is filled with recipes for life-enhancing food, with ingredients known to stimulate mental processes and help prevent dementia. She has co-written the book with Professor Ralph Martins, who has worked for the past 30 years on the causes, prevention and treatment of Alzheimer’s disease, which is on the rise. This is not a diet book; there are no restricted food groups here. It is a book of delicious, deepflavoured daily recipes that happen to contain the elements necessary for good body and brain function. Accompanying the 200 recipes are luscious photography and Maggie’s signature cooking tips and information.

THE GREATNESS OF DADS Kirsten Matthew | Hachette | $50 They say that a father is a son’s first hero and a daughter’s first love. This is a book for all kinds of dads, and for those who love them. It is a collection of stories, anecdotes, quotes and letters from all sorts of people, famous and unknown, interspersed with fabulous photography of dads and their kids, from babies to grown-up children. In my opinion, the importance of dads these days is under-acknowledged. I was fortunate to have two fantastic dads in my life. They were both completely different, but both played a crucial part in my life. But everyone’s relationship with his or her dad is different. In this book you’ll read about many different kinds of father/ child relationships; many hilariously funny, many poignant and emotional. Plus there are lots of those stories about being embarrassed by your parents – their dancing, their clothing and their attempts to be cool. There are even some very sad stories, where there were spaces in peoples’ lives where a dad should have been but wasn’t. Here are a couple of quotes to give you an idea of this wonderful book. Helen Thomson: “Dads are stone skimmers, mud wallowers, water wallopers, ceiling swoopers, shoulder-gallopers, upsydownsy, over-and-through, round-andabout whoosers. Dads are smugglers and secret sharers.” Hank Williams: “My daddy, he was somewhere between God and John Wayne.” Tom Baker: “Every dad is entitled to one hideous shirt and one horrible sweater. It’s part of the dad code.” Spike Milligan: “My father had a profound influence on me – he was a lunatic.” 32

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Spring

BREAK

Find yourself a shady tree to sit under and lose yourself in a great book.

WENDY WHITELEY AND THE SECRET GARDEN Janet Hawley | Penguin | $80 A surprising thing has been occurring for the past 20 years on the harbour foreshore in Sydney. In picturesque Lavender Bay, just 100 metres or so from Sydney’s Luna Park and numerous towering buildings, a quiet transformation has happened. Wendy Whiteley, the former wife and muse of artist Brett Whiteley, has been clearing, weeding, planting and creating a botanical artwork spanning almost a hectare. When Brett passed away in 1992, and then Brett and Wendy’s beloved daughter Arkie died in 2001, Wendy was distraught. She channelled her grief into physical labour, clearing a decrepit piece of railway property that abutted her house in Lavender Bay. This overgrown mess was gradually transformed into a spectacular and magical garden wonderland, where surprises abound and new delights are to be found around each corner. Wendy has poured an enormous amount of money and physical exertion into this project, which is open to and enjoyed by the public every day of the year (Wendy doesn’t charge admission). The great news is that Wendy has been able to secure a 60-year lease on the land, fending off the developers, and is able to live out her life next door to the garden, enjoying the sight of people of all ages delighting in her work. This magnificent book, written by Wendy and Brett’s friend Janet Hawley, tells the story of the couple, Brett’s rise to fame, Wendy’s own story and the creation of this botanical marvel overlooking the incomparable Sydney Harbour, which inspired so many of Brett’s works. More than just a spectacular coffee table book, this is a brilliant, compelling read.

BLOG ROLL — THINGS WE LOVE BLOGS TO BOOKMARK QUEENSLAND BLOG This is a great blog to send to friends who live in other parts of the world, or just check it out yourself. It’s filled with holiday ideas, stories and photos about travel in the Sunshine State. blog.queensland.com

LIFE OF BRINE: A SURFER’S JOURNEY Phil Jarratt | Hardie Grant | $30 Noosa-based journalist, author and surfer Phil Jarratt is one of the most popular surf writers in the country, if not the world. Having written more than 30 books about other surfers over the years, including a biography on superstar Kelly Slater, Phil has turned the lens on himself and his own “life of brine”. Phil’s oftenhilarious alcohol- and drug-fuelled exploits are told with great humour, and with an easy writing style. This is not a book only for surfers; it is a very human story. It’s the story of a man who (he says) was never going to make it as a competitive surfer, but wanted to find a place in the exciting, burgeoning surf industry, so he created it for himself. Much of his journalism was for the surf publications that, like the rest of the surf industry, were becoming more and more popular. There’s too much to tell about this book in just a short paragraph, but it’s a global adventure of love, waves and excess, and features some very fascinating characters who Phil met along the way, such as Hunter S Thompson and Grace Slick. Phil was the creator of the enormously popular Noosa Festival of Surfing in which he now competes as a master – with some success at last!

THE HUNGRY AUSTRALIAN Christina Soong has been blogging as The Hungry Australian since 2011 and she’s still going strong. There seems to be no end to her mouth-watering food and travel stories, and this blog will inspire you to get out and eat. hungryaustralian.com YOUR SHOT is National Geographic’s online photo community. Whether you’re a keen snapper who wants to share your story with the rest of the world or you just like checking out amazing photography from around the globe, this is the site to visit. yourshot.nationalgeographic.com THE SHOVEL Do you watch, read or listen to the news and feel like crying? Then head to The Shovel. This Australian satirical news site has a slightly different take on the world’s breaking stories, and we guarantee it’ll give you a giggle. theshovel.com.au Book reviews by Annie’s Books On Peregian, 8 Kingfisher Drive, Peregian Beach. 5448 2053 or anniesbooksonperegian.com.au The blogs were selected by salt HQ.

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A DOSE OF SALT

ea S

the dew of the

LATELY, I’VE BEEN PONDERING the virtues of the humble rosemary plant. At our house, rosemary bushes grow in a garden bed near the chook houses, sharing space with lavender (a close relative in the Lamiaceae family), a few sprawling zucchini and broccoli plants, and some exotics I’d rather weren’t there. It’s growing in pots on my verandah and for months now I’ve been actively cutting and striking new plants, delighted at how easily posies of cuttings grow new roots while sitting in tiny jars of water on the kitchen bench. I’m a lazy yet enchanted gardener by nature, so hardy plants like rosemary, which tolerate my neglect with patience and fortitude, are enthusiastically welcomed into my motley crew of vegetation. 34

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WORDS JOSEPHINE MOON ILLUSTRATION AMY OREO

Rosemary and lavender are possibly two of my favourite plants of all time. Rosmarinus officinalis comes from the Latin ros, meaning dew, and marinus, meaning sea. It is therefore known as ‘dew of the sea’. Appropriate for where we live here on the coast and in the hinterland. Rosemary, for all its culinary and medicinal wonders, is also steeped in legend, folklore and tradition, associated with the goddess Aphrodite, Jesus and Mother Mary, and mentioned in no less than five of Shakespeare’s plays. Historically, it has been burned to purify the air of sickness and plagues and to ward off evil spirits. Brides carried wreaths of woven rosemary on their wedding day and gold-dipped sprigs were given to guests.

“

ROSMARINUS OFFICINALIS COMES FROM THE LATIN ROS, MEANING DEW, AND MARINUS, MEANING SEA.

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Bundles were thrown into graves along with coffins and the bushes were reported to attract good fairy folk and protect babies from bad fairy folk. Rosemary, unusually, symbolises both love and death – it is the complete circle of life in one and reminds us that we can never have one without the other. A common theme that weaves its way through most of rosemary’s history is that of remembrance. In Shakespeare’s Hamlet, Ophelia directly says, “There’s rosemary, that’s for remembrance.” Culturally, we wear it on Anzac Day and Remembrance Day to help us remember the fallen and, poignantly for Australians, rosemary actually grows wild on the Gallipoli peninsula. In aromatherapy circles, the essential oil is touted as the ‘oil of students’, promoted for its ability to help our recall during exam time. Greek students are said to have worn crowns of rosemary on their heads while studying to improve their cognitive abilities. Recent clinical research has backed this up, with BBC News only months ago reporting that inhaling rosemary essential oil may indeed improve exam results. Another study showed that the use of this oil may improve cognitive function in patients with Alzheimer’s. I have always loved rosemary for its resilience, its purple blooms and its fragrance, but recently fell in love with it again as I began cooking Tuscan food after a trip to Italy last year. In fact, I began a whole ‘Tuscan garden’ on my verandah, with olive and citrus trees in pots, along with sage, thyme, oregano, parsley, basil, lavender and, of course, rosemary. I toss the rosemary into bone broths, casseroles, soups, roasting meats and slow-cooked dishes. We threw a Tuscan-inspired Easter dinner this year for family and friends, and posies and branches of rosemary served both as feast ingredients and as decorations.

The street fair is a must-do experience offering live music, locally-made art and craft, home wares, gourmet street food, delicious sweets, fresh produce, fashion and entertainment for children. See you there!

Since then, my passion has only increased. Search on Pinterest for rosemary and you’ll find inspiration for simple yet tasty creations, like rosemary and lemon sea salt, rosemary-infused olive oil, or rosemary and cucumber iced water. Feel like baking? How about rosemary and cranberry biscuits, or rosemary and zucchini bread? (I made the latter with my abundance of homegrown zucchini. It was so delicious that it was gone in less than 24 hours.) Or what about rosemary lemon cake with lemon curd filling and rosemary butter cream? So besotted have I become with the hard-working, honest and versatile rosemary plant that I have even chosen it as my new author logo. With its captivating fragrance, culinary delights, its hardy constitution and tolerance for a wide range of growing conditions (and for even the laziest gardeners), its beautiful gift of memory recall and its place in our country’s traditions of remembrance, rosemary offers us an endless bounty of botanical gifts to enjoy all year round. For more on Josephine Moon visit josephinemoon.com and to see more illustrations by Amy Oreo visit amyoreo.com

Bulcock St, Caloundra ` Caloundra Street Fair www.caloundrastreetfair.com.au

TABLE TALK

HAVE A

GANDER WORDS LAHNEE PAVLOVICH PHOTOS KRISTA EPPELSTUN

WHILE ITS NAME may have been inspired by a nursery rhyme and conceived in a lighthearted spirit over a few drinks with friends, The Loose Goose is anything but unrefined. That’s not to say it doesn’t possess a certain laidback Sunshine Coast charm. How could it not when its very location overlooks a tranquil, lily pad-filled pond and clusters of bushland? Located in Twin Waters, The Loose Goose is one of the Coast’s more hidden culinary gems. The European-inspired restaurant is owned by Carl and Erin Mitaros, who bought the space in 2011 with business partners. In 2013, the couple bought them out and The Loose Goose as it is known and loved today took flight. “It’s our baby. Well, the restaurant is one of our babies – we also have two gorgeous Labradors who we count as our babies,” Carl laughs. 36

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Sauteed local prawns with braised calamari bolognese, orecchiette and salsa verde

Carl started as an apprentice chef in Brisbane before he moved to the Sunshine Coast where he worked in Mooloolaba. After a fouryear stint he headed south to Sydney.

ceilings and an open-plan bar, kitchen and dining area inside. The large deck outside wraps around the building and overlooks the pond setting.

It was here that he met Erin, who was studying as an apprentice chef, while he was working in the city as a head chef. The pair fell in love. Around that same time Carl was offered the chance to return to the Sunshine Coast and open what is now the couple’s very own restaurant.

And when it comes to the food, Carl and his team make sure no one walks away unsatisfied.

“Erin and I love working together and spending time together,” Carl says. “It’s why we got married and it’s why we are business partners too. We never get sick of each other, which is a rare thing these days.” A bit of a romantic maybe? It would make sense if you saw the stylish, yet understated and very inviting space the couple have turned into a much-loved dining establishment for locals and visitors alike. “We love what we have been able to create together at The Loose Goose. Erin runs the floor and I run the kitchen and together we’ve brought this place to life,” Carl says. “The Sunshine Coast is very different to Sydney, where you have the hustle and bustle. The lifestyle here is stress-free and the people are relaxed, but they still want something special when they head out to dine, and that’s what we’ve strived to do. “When we moved up from Sydney, I worked at Reserve Restaurant in Maleny initially for two years with our now former business partners while we waited for something perfect to come up. When it did, we bought it. Since then, we’ve been working on perfecting it.” When it comes to the ambience, The Loose Goose has it covered. The unique location lets the outside in and the inside out with high

“We source only the best produce from local suppliers because we want to put the best food possible on the plate,” Carl says. “We love experimenting with our dishes too. We get all the chefs involved in this process; we collaborate, try new things and work out what we all love cooking and eating – that’s what goes on the menu.” “We also have a lot of toys in the kitchen to play with, just how I like it. And this allows us to be a bit creative. We have smokers, dehydrators; my favourite is the smoker at the moment. I love smoking pork and creating delicious pulled-pork dishes.” While pork might be his meat of choice right now, he loves to experiment with all ingredients. So if the sound of house-made focaccia with rosemary and confit garlic puree; twice-baked three cheese souffle cavolo nero and garlic cream; braised lamb shoulder with tomato, olive, raisins, fennel ragout and lemon labna; and spiced apple pudding with vanilla ice cream, butterscotch sauce and raspberries makes your tummy grumble, then your taste buds will feel right at home at The Loose Goose. “We want our place to feel like your place, to feel like a second home,” says Carl. “Somewhere our guests can feel comfortable and enjoy amazing food, a few drinks, and a great time. “That’s always been the dream and the vision.” theloosegoose.com.au

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NOSH NEWS

We bet you can’t walk past the window and not go in! Stepping into FIONA’S FANCIES at Noosa Junction is not only a delight on the visual sense, but the smell of freshly baked goodies is also out of this world. There are mouth-watering macarons, decadent Lindt chocolate cakes, exquisite cupcakes and delicate pastries. Fiona is a qualified pastry chef with more than 10 years’ experience, working in some of Sydney’s finest kitchens, such as Hilton’s Glass, Bourke Street Bakery and Lindt. Using fine local produce plus Lindt chocolate, Fiona’s handmade creations are a taste sensation. 3/37 Sunshine Beach Road, Noosa Junction. 5473 5317 or fionasfancies.com.au where you can place an order.

nosh news

Things are heating up this spring at VOODOO BACON. Handmade by bacon artisan George Francisco, Voodoo Bacon’s produce is made from Australian pork and is chemical and nitrate free. George lovingly rubs salt, sugar and spices into every slab of bacon and he handcrafts, smokes and brands every piece himself. Find Voodoo Bacon at Belmondos Organic Market, 59 Rene Street, Noosaville. george@ voodoobacon.com.au or voodoobacon.com.au

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With the fabulous mountain views, pretty rainforest walk and the very real possibility of spotting a pademelon, you don’t need any more excuses to head to Maleny’s Mary Cairncross Scenic Reserve. But we’ll still give you one. The new Rainforest Discovery Centre is open and so too is the MOUNTAIN VIEW CAFE. So now you don’t have to head into town for a decent coffee after your stroll through the forest. The cafe will be open seven days a week, serving not just coffee but sweet treats plus breakfast and lunch. 148 Mountain View Road, Maleny. 5499 9180.

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

MasterChef’s Matt Sinclair has teamed up with three of his friends to share their passion for Asian cuisine with the foodies of the Sunshine Coast. And they’ve hit the mark. SUM YUNG GUYS dishes up share-style gems that bring the flavours of Thailand, China, Vietnam and Korea to the Coast. The setting is as important as the food – the dining room reflects the four partners’ personalities and they encourage groups of families and friends to bask in the warm, casual vibe. Get stuck into wok-tossed Moreton Bay bugs, Korean-style chicken wings, pork and prawn dumplings, and deep-fried ice cream. Shop 8, 46 Duke Street, Sunshine Beach. 5324 1391 or sumyungguys.com.au

SIROCCO NOOSA dishes up fabulous fare for breakfast, lunch, dinner and in between. Sirocco’s tagines – with flavours influenced by the countries in which the Sirocco wind blows, from Africa to the Mediterranean – are favourites with customers. Try the aromatic lamb tagine with smoky eggplant, medjool dates, sweet potato with steamed cous cous, baharat spice and coriander yoghurt. 2/257 Gympie Terrace, Noosaville. 5455 6688 or sirocconoosa.com.au

Give your insides a makeover with an organic elixir from CLANDESTINO ROASTERS. Working with an Ayurvedic practitioner, the local roaster has handcrafted a selection of warm and cold elixirs, which provide unique health benefits and improve wellbeing. There’s the anti-inflammatory Golden Milk, and the Cascara Kombucha, which is made using coffee cherry tea – great for gut health. The Propeller helps aid digestion and provides a slower, cleaner release of caffeine, while the Ayurmyan Spiced Chocolate is a delicious and healthy treat made on cacao. The elixirs are available Monday to Saturday from the cafe located inside Belmondos Organic Market. 59 Rene Street, Noosaville. 1300 656 022 or clandestino.com.au

It’s been a long time in the making, but now Cooroy’s COPPERHEAD RESTAURANT BREWERY is here. Copperhead offers a unique New York loft feel with affordable prices. Owner Jason Cox has created Copperhead’s own craft beer. Jason also owns Whisky Boy in Noosaville, so you can bet there is a mean boilermaker on Copperhead’s cocktail list. Head chef Gary Martin has put together a diverse menu, catering to meat lovers and vegans alike. So there are plenty of nibbles to accompany the 12 on-tap craft beers, large wine list and spirit/cocktail menu. Copperhead also caters for weddings and parties and it’s attached to a motel. Very handy! Open seven days for lunch and dinner, Copperhead is on the corner of Tewantin Road and Kauri Street, Cooroy. Phone 0413 987 440 or email enquiries@copperheadbrewery.com.au

CULINARY CREATIONS

BRAISED BEEF CHEEK WITH TAMARIND DRESSING Serves 6 Preparation 40 mins Cooking time 4 hours

Ingredients 6 beef cheeks (trimmed) Unsalted vegetable stock

CHEEKY CHOICE CHEF SHANE BAILEY RESTAURANT NOOSA BOATHOUSE PHOTOS ANASTASIA KARIOFYLLIDIS

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Dressing 85ml soy sauce 70ml sugar cane vinegar 80g tamarind pulp (use tamarind blocks simmered with water then strained) 25ml Sriracha sauce 60ml lime juice 50ml kejap manis 50g chilli jam 50g brown sugar Good splash fish sauce 2 coriander roots

Salad green pawpaw (peeled and shredded) 2 long red chillis (seeded and sliced) 100g bean sprouts 2 carrots julienne 1 cup herbs (mint, coriander and Vietnamese mint) 60g crisp onions

Met hod To make the dressing, blend all the ingredients together, then set aside. Sear the beef cheeks until golden brown. In a braising pot, add the cheeks and half the dressing and cover with vegetable stock, then cover with a lid. Gently cook in the oven for at least four hours at 160° until beef is tender. Cooking times will vary depending on the size of the beef cheek. Mix all salad ingredients apart from the crisp onions together and toss with the rest of the dressing. Place beef cheeks on six individual plates, or two larger plates for a ‘feast’-style meal. Top beef cheeks with salad mixture. Sprinkle with crisp onions. CHEF’S NOTE You should find all dressing ingredients from Asian grocers and it’s a good idea to buy your beef cheeks from a butcher so they can be trimmed for you. To test if the beef cheek is cooked, press gently and it should ‘give’. If it’s still firm, cook some more. Buy a julienne peeler – a great $5 investment! This dressing will keep in the fridge for a week. This dish is great for cooking ahead of time, even the day before – just remember to dress the salad just before serving. PHILOSOPHY Cooking is all about love and fun. Sourcing fresh ingredients is just as important as the final meal! Available at Noosa Boathouse, 194 Gympie Terrace, Noosaville. 5440 5070 or noosaboathouse.com.au

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PRODUCE PEOPLE

FANTASTIC

fungi WORDS XANTHE COWARD PHOTOS ANASTASIA KARIOFYLLIDIS

Simon Jones (onsite farmer) with Kayt Wallace and Stephen Ferrier 42

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A SUSTAINABLE, SPRAY-FREE urban farm in the middle of a bustling industrial estate? Hard to believe, and yet this is exactly what you’ll discover when you stop by Noosa Earth, where some of the best fresh oyster mushrooms in the country are produced. With a desire to build a vibrant and connected community, the team behind Noosa Earth made a positive step into the fresh food industry just 12 months ago. New technology works with old-school sustainable farming practices to produce award-winning oyster mushrooms. Using repurposed shipping containers, black recyclable plastic and freshly discarded coffee grounds, this is an ethical, sustainable, chemical-free urban farm leaving a minimal environmental footprint. A popular foodie photo subject and a favourite ingredient of chefs, oyster mushrooms are not only aesthetically pleasing, but also a rich source of B vitamins, calcium, protein, iron and phosphorous. Already they are hand-delivered to Sunshine Coast restaurants including Wood Fire Grill, Noosa Boathouse, Wasabi Restaurant & Bar, Locale, Thomas Corner Eatery and Embassy XO, and the demand for these delicious works of art is steadily increasing. Noosa Earth’s onsite farmer Simon Jones and owner Michael Baulch are thrilled with the reception of their humble urban farm. “The support has been wonderful; from chefs, cafe owners and the general public,” says Simon. “Everyone is really interested in

the process and supportive of the ethics. We are all about farming in a new, innovative way that has a minimal environmental footprint and people are now realising it is the way to go.” There’s a range of take-home and packaged products in the pipeline too, following an early collaboration with chef Marcus Denby, of Ogilvie Group’s Wood Fire Grill, which has resulted in the creation of a smoked mushroom-infused oil. Noosa Earth has already attracted national attention, winning ‘Snail Approval’ from Slow Food Noosa and becoming State winners of the 2017 delicious. Produce Awards. Simon says, “We were completely humbled to even be nominated for judging and being such a new, young business we are really proud to have achieved the title of state winner in such a prestigious award. We pride ourselves on delivering freshly harvested, quality, ethical produce directly to local restaurants.” The emphasis is on minimum food miles and maximum freshness. “I really believe there needs to be a balance of all things,” Simon adds. “Most importantly, the ethics of the business, the quality of product, consistency of supply, delivery and service are what make Noosa Earth special. Those elements are what also make it so rewarding.” After 20 years managing restaurants and bars Simon felt he had achieved all he wanted to in the industry. “Late nights, long hours, weekends and sore feet were not something I could see myself doing for another 30 years!” So he set about seeking something that could challenge him. As the father of two girls (aged three and six), he wanted his work to have a positive effect on future generations and the environment. When he came >

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“

TOGETHER WE ARE WORKING ON CREATING A LITTLE URBAN FARM THAT PRODUCES WONDERFUL, SPRAYFREE, BOUTIQUE PRODUCE WITH A FOCUS ON REDUCING LANDFILL FROM COFFEE WASTE.

”

across a shout-out on Gumtree, after a quick Google search on mycology, he knew he had to give growing mushrooms a go. “I have always enjoyed growing things and being outdoors or in the garden. I came across Michael’s ad for a mushroom farmer one day and was intrigued.” He applied for the job and got it. Simon admits that growing the business has been a steep learning curve. Without experience in mushrooms or mycology there were plenty of mistakes made. “Equipment failure, cool room breakdowns, pests, mould infestation on crops and air-con malfunctions were just some of the challenges,” he says. “The important thing is we have learnt from mistakes and hopefully it will improve how the farm operates.” Noosa Earth continues to grow, with each team member bringing knowledge and a unique skill set to the business. “Stephen has a long history in horticulture, Kayt has a keen interest in mycology and Steph has enjoyed growing mushrooms and produce at home 44

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previous to working at the farm,” says Simon. “Together we are working on creating a little urban farm that produces wonderful, spray-free, boutique produce with a focus on reducing landfill from coffee waste.” Another aspect to the no-waste philosophy is a partnership with OzHarvest, the perishable food resource organisation feeding vulnerable people across Australia with fresh surplus food otherwise destined for landfill. The growing method involves sowing grain spawn into alternating layers of barley straw and coffee grounds sourced from local cafes, including Clandestino Roasters, just around the corner. Before being packed into bags, the barley straw is soaked overnight in a lime and water ‘bath’ to pasteurise it before it is dried and then mixed with used coffee grounds and sometimes coffee husks from the roasting process. The bags are then hung in the incubation room, a repurposed shipping container, in which there is no light or ventilation. Air-conditioning maintains the temperature at 19 to 20 degrees and the CO2 levels can get quite high. “Depending on the strain we are growing, the bags stay in this room undisturbed, other than a daily observation, for anywhere between nine and 20 days. In that time the mushrooms start their growing process. Mycelium starts to ‘run’ through the substrate in the bag and eventually the bags start to ‘pin’ – tiny little mushrooms start to poke out through the holes in the bags.”

The bags of mushrooms are moved to the ‘flowering room’, a second repurposed shipping container housing the high-tech elements; the gadgets to maintain optimum growing conditions. Simon explains, “Evaporative air-con, humidifiers, heaters, fans, lights and vents are all used to try and keep the CO2 levels down, humidity up and temps at the optimum growing conditions.” In the flowering room the mushrooms are expected to double in size daily and in the warmer months they are ready to harvest after three days. The bags produce a second flush of mushrooms around 10 days later. The warmer months bring on flourishes of popular pink varieties, and in cooler weather white and pearl varieties are more usual. Noosa Earth continues to flourish as a business, with great potential in the development of bi-products of the process. Simon says, “We are left with a nutrient-rich bag of straw, mushroom mycelium and coffee at the end of the process. We are turning that into a beautiful compost, which will soon be available to purchase from the farm. We are also setting up garden beds (made from old pallets), which we can arrange the bags in, top up with the compost and plant other crops in. We have a bio gas set-up to start producing some energy from the bi-product as well.” Simon’s aim for Noosa Earth is to create a community hub, which people can visit to buy freshly grown, spray-free produce, learn new and innovative ways to access fresh, nutritious food and discover ways to grow that food themselves. It’s a change of lifestyle from his hospitality days, but a welcome one for Simon. He may have swapped the late nights, long hours and weekend work for being on call seven days a week, and 2am harvests, plus “grey hairs, no surfing, a sore body, and no tips, but I still spring out of bed each morning to get to the farm. The thrill of expectation – seeing how the beautiful mushrooms, which really are nature’s works of art, have grown – has not faded once! “Find a job you love and you’ll never work a day again!” noosaearth.com.au

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PADDOCK TO PLATE

GRASS ROOTS GRUB

WORDS LINDA READ PHOTOS ANASTASIA KARIOFYLLIDIS

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Spring garden:Â roasted pumpkin, beetroot, cauliflower, broccoli, pea sprouts, dukkah and fetta

WATCHING A BLUE-TONGUE lizard slide amongst the native raspberries in his edible garden, chef and restaurateur Chris White feels a huge sense of contentment. The co-owner and founder of Buderim’s iconic Hungry Feel Eating House welcomes the native bug-eating guest into his patch; and doesn’t mind if he scoffs a raspberry or two on his way. “He’s just on his way to eat anything that shouldn’t be here,” says Chris. Chris’s flourishing garden is at his and wife Larissa’s home, a quick stroll from the much-loved restaurant they established together 16 years ago. When Chris is not in the restaurant kitchen he’s in the garden, which he manages with a little help from the moon. “I do all my gardening on the lunar cycle,” he says. “That shows the rhythm of how I feed and water. I have a chart that I follow; it’s quite a simple strategy – we don’t use pesticides. We are attracting beneficial insects to kill any bugs that don’t work. “We have just short of a quarter-acre, but I’ve filled the whole property with food – finger limes, native raspberries, lemons, limes, figs, mandarins, grapefruit. Then we’ve got seasonal crops – all our bay leaves, olives, warrigal greens, and quite a bit of native stuff as well.” The seasonal delights the garden yields help supply the day-to-day needs of the restaurant, as well as supplying produce for Hungry Feel’s Meet the Maker events, where leading Australian winemakers gather with local producers to showcase their wares. >

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Hungry Feel’s Chris White gets his hands dirty with Mick Dan from Good Harvest organic farm

“

I WON’T BUY AN IMPORTED PRODUCT. WE’RE ACTUALLY CREATING OUR OWN ECONOMY BY CONNECTING WITH LOCAL PRODUCERS.

”

Chris’s gardening style underlies Hungry Feel’s ‘locavore’ food philosophy – a movement that aims to connect producers and consumers within the same geographical region. At Hungry Feel, that means 100 per cent of the menu’s ingredients come from the Sunshine Coast and its close surrounds. “It’s easy to say local – it’s a bit of a buzz word at the moment,” says Chris. “For me, it’s just about having those relationships with the people who are making or growing the produce that you’re using. “From day one, we’ve always used local people. It’s just that we’ve found more and more of them and we’ve made the effort to go out and discover what’s in our backyard. I’ve been spending time in the Mary Valley lately, and it just blows my mind how important that area is. “I think it’s one of the most important regions in Australia for food agribusiness. I compare it to the Adelaide Hills in South Australia.” The locavore philosophy is so integral to the business’s values that Chris and Larissa even take their staff to meet local producers. “We try and get out there and make that connection,” says Chris. “It strengthens what you’re doing, but we also try to get our staff out there on tours to meet the farmers.” The long list of those farmers and producers Hungry Feel supports, and that keep food miles to an absolute minimum, include Pt Cartwright Seafoods, Kenilworth Free Range Farm, Hinterland Feijoas, Mary Valley Country Harvest and Woombye’s Good Harvest. The restaurant’s chicken is certified free-range from Moya Valley, Gympie; pork is from Kingaroy; and fish is locally caught. Haloumi and mozzarella cheeses are handmade by the artisan Cedar Street Cheeserie in Maleny, and olive oil comes from boutique producer Obi Obi Essentials. Zucchini flowers are sourced from Beerburrum, mushrooms from Palmwoods and strawberries from Palmview. “I won’t buy an imported product,” Chris says. “We’re actually creating our own economy by connecting with local producers.” Showcasing seasonal produce is something the Whites have always embraced. In recent years, however, with a string of unseasonal weather patterns, Chris says that can sometimes makes things a bit tricky. “We’ve always wanted to be a seasonal restaurant, and we’ve always wanted to showcase the seasons,” he says. “Over the last 15 years, those seasons have got a bit funky, I guess. It really does

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Larissa White

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Cauliflower croquettes with Cedar Street haloumi and curry vinaigrette

change the way you present each month of the year. It’s been a bit of a challenge. “But we’ve grown our relationships with the local farmers, producers and artisans, and that’s been probably the link that we’ve been joining every year, to say ‘come and eat at the Sunshine Coast’.” Another phenomenon that has risen in the last decade is consumer interest in the origin and quality of the food they are eating, particularly in the Millenial demographic cohort (also known as generation Y). “People want to know where their food comes from,” says Chris. “The Millenial group, particularly, wants to know. If I support local farmers, that helps to educate people about what’s in their backyard and the cycle is created. Hopefully everyone can benefit from that.” Chris is quick to point out that he and Larissa are only one part of the locavore movement on the Sunshine Coast, with a growing number of chefs and producers flying the local flag. He names celebrity chef Matt Golinski as “a great ambassador” for the movement. “There are more and more producers in the region,” says Chris. “You just have to go to the farmers’ markets. “We feel like we’ve evolved into a nice little community restaurant. We’re really engaged in this local food movement, and I think we’re onto something really good here. “It’s just the beginning of how, as a region, we can really start promoting and celebrating the producers for what they do, because they’re really world class.” hungryfeel.com.au

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RELAXED RECIPES

NICE AND

y c i p s PHOTOS ANASTASIA KARIOFYLLIDIS

In celebration of the warmer weather, weâ&#x20AC;&#x2122;re embracing exotic flavours and tasty treats.

DEVILLED CASHEW NUTS This is a classic hotel beer-on-the-balcony treat. Serve in a bowl with the curry leaves as garnish and lots of beer.

Ingredients

100ml vegetable oil 300g raw unsalted cashew nuts 2 sprigs fresh curry leaves 1/ 2 tsp chilli powder 1/ 2 tsp salt 1/ 2 tsp ground black pepper

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Met hod

Heat the oil in a heavy-based pan until a light smoke haze comes off it. Add the cashew nuts and fry until they are a golden brown. Add the curry leaves and then strain out the oil. Place the nuts and curry leaves in a bowl and toss with the chilli powder, salt and pepper.

COCONUT PANCAKES (PANI POL)

Ingredients

Pancakes 2 eggs 1/ 2 cup plain flour 300ml milk 60ml vegetable oil pinch ground turmeric

Pani Pol 1 cup palm treacle (golden syrup is a good substitute) 1/ 4 cup firmly packed grated palm sugar 2 cardamom pods, bruised 2 cloves 1/ 2 stick cinnamon 1 cup freshly grated coconut (or frozen grated coconut) 1 vanilla bean, halved and seeds scraped

Handmade cakes & pastries

CAKES FOR ALL OCCASIONS • CUSTOM ORDERS CAFÉ • HIGH TEA • CATERING WHOLESALE • MACARONS • COOKIES

Met hod

To make the pancakes, place all the ingredients in a bowl and use a hand-held whisk to beat until smooth. The mixture should be thick enough to coat the back of a spoon – if necessary adjust with a little extra flour or milk. Strain through a fine sieve into a jug, then cover and set aside for 30 minutes to rest. To make the pani pol, place the palm treacle, palm sugar and the spices in a saucepan and stir over medium heat for 5 minutes or until all the sugar has dissolved. Don’t cook it too long or the treacle will caramelise and will set too hard. Add the coconut and vanilla and stir until all the coconut is coated with the treacle mix and the coconut is warm. Set aside. Heat a 20cm non-stick or cured cast-iron frypan over medium heat. Lightly wipe the base with a piece of paper towel dipped in vegetable oil. Holding the pan with one hand and tilting while you pour, add just enough batter to the pan to cover the base. Cook for about 2 minutes or until just set but not coloured, then turn and cook for another 30 seconds. Slide onto a plate and repeat with the remaining batter, stacking the pancakes as you go. To assemble, place one tablespoon of pani pol onto the centre of each pancake, removing any whole spices you can see. Fold the bottom over the filling, then roll up, folding in the sides as you go. Serve warm or cold with coconut or vanilla ice cream. >

Handmade cakes & pastries

Monday - Friday 9am to 5pm • Saturday 9am to 3pm Shop 3/37 Sunshine Beach Rd, Noosa Heads

Shop online: fionasfancies.com.au • 07 5473 5317

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KOKODA >

Ingredients

1 white fish fillet (about 1kg), skinned and pin-boned (use snapper, blue-eye trevalla or tuna) juice of 2 large limes 1 small red onion, finely diced 4 small green chillies, chopped 3 vine-ripened tomatoes, peeled and diced 250ml coconut cream 1 tsp cracked black pepper salt 1/ 2 bunch coriander, sprigs picked, to serve

Met hod

Cut the fish into 1cm pieces and place in a bowl with the lime juice. Toss to coat and leave for 30 minutes or until the fish turns opaque. Add the onion, chillies and tomatoes, and combine well. Add the coconut cream and pepper. Season with salt. Serve immediately, scattered with the coriander.

SMOKED TROUT TOSTADA (TOSTADAS DE TRUCHA AHUMADA) Excellent quality smoked trout, such as Petuna, can be found in delis and speciality stores. The flavour of the smoked trout is wonderfully complemented by pepian sauce, a southern Mexican speciality usually made from toasted pumpkin seeds, sesame seeds or a mixture of the two. The toasted seeds give a beautiful nutty flavour to the sauce with just a hint of heat from the chilli pequin. These smoked trout tostadas are quick, easy and the perfect summer party food

CHEFâ&#x20AC;&#x2122;S NOTE

This pepian base works wonderfully for canapes of smoked trout tostadas, but to serve in its more common form as a sauce you can simply add chicken stock and seasoning until the paste has a more sauce-like consistency. Serve with chicken, prawns, pork or steamed vegetables. 52

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NOW OPEN WED - SAT FOR DINNER FR E S H , LO C A L & TA S T Y !

Ingredients

Salsa pepian 100g tomato 500g tomatillo or green tomato 100g white onion 60g hulled pumpkin seeds 60g sesame seeds 3 whole allspice 2 pequin chillies salt, to taste

Met hod

T: 07 5455 3350 10 HASTINGS STREET, NOOSA HEADS. 20 tostadas or lightly salted tortilla chips 200g Petuna hot-smoked ocean trout 1/ 2 cup

julienned spring onion julienned firm mango 1/ 2 cup thinly sliced sweet eschalots 6 small red chillies, seeds removed and julienned 6 small green chillies, seeds removed and julienned Â˝ cup julienned red radish 1/ 2 cup

To make the pepian, place the tomato, tomatillo and onion in a small pot and cover with water. Bring to the boil then reduce to a simmer. As each item softens, remove and place in a blender jug. The tomatillo will usually take 2 minutes more than the tomato, and the onion slightly longer still. Warm a 25cm frypan to a medium heat and toast the pumpkin seeds, tossing or stirring frequently until golden and puffed up. Remove to the blender jug. In the same pan add the sesame seeds and toast. When nearly golden, add the allspice and pequin chillies. Add to the blender jar, then add salt and puree for 2 minutes until very smooth. Check seasoning and reserve. Line up the tostadas on a tray and top each piece with a smear of pepian paste. Place a small portion of smoked trout, then garnish with the julienned vegetables and serve immediately.

Recipes courtesy of Peter Kuruvita from Noosa Beach House, 14/16 Hastings Street, Noosa Heads. 5449 4754 or noosabeachhousepk.com.au FOR EXTRA SALT visit saltmagazine.com.au for an extra recipe.

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SALT CELLAR

HOME BREWS WORDS MIKE BENNIE PHOTO KRISTA EPPELSTUN

IF YOU CAST YOURSELF back just a couple of years, the Sunshine Coast was near vacant of craft beers and independent brewing. Step into the inner districts of any capital city in Australia and the brewing culture was exploding; it felt like a new team of brewers was surfacing each week. While Queensland’s laidback lifestyle, and love of gluggable, neutral flavoured beers is well-versed, something had to give.

BREWERY FOCUS:

Fast forward to the latter half of 2017 and there are around 10 craft breweries in full swing on the Sunshine Coast, with a couple more in the works. In an almost defiant move to shove Queensland’s most popular beer XXXX into the background, these independent breweries work in a positivity-bound community of open-minded, enthusiastic brewers producing a kaleidoscopic array of styles.

Asked about the reception his beer has had, Matt says, “A lot of people have been supportive in bars and restaurants, supporting local, so have seen how our beers have a bit more flavour, and are willing to pay an extra dollar to drink a nice-tasting, local beer.”

Rather than relying on a simple, core range of beers, Matt Jancauskas from Maleny’s Brouhaha is widely experimenting, and, importantly, using a raft of local produce in the production of his beers. “We’re big on variety, big on freshness, big on keeping it local. In our first year we made 48 different beers, yet only four tanks. A feat to do so, but we love batch splitting – making a batch of beer, make 3000 litres and then split into two different beers.”

MATT HEPBURN FROM YOUR MATES BREWING CO Your Mates is a gypsy brewing operation that created a huge buzz when a Pozible campaign came in with some $32,575 to assist in the funding of a permanent brewery and canning line. Matt Hepburn is a delightful character, a breezy larrikin eking out smashable, sessionable beers with his partner Christen McGarry. “It’s coming up to two years in brewing,” says Matt. “Typically Queenslanders have enjoyed beer in volume; typically stuff that they were used to. We saw some interest in diversifying the beer offering on the Sunshine Coast, loved the stuff ourselves, so we quit our jobs, and just launched into it.”

It seems most brewers on the Sunshine Coast are also pretty keen to help each other out. “We don’t really see anyone else as competition; everyone else has their own style,” Matt says. “As independent brewers, the more drinking the stuff the better. “We’ve had a lot of help from a variety of breweries; that’s just the kind of industry [it is].”

Matt uses fresh local raspberries for his raspberry saison and for sours he uses Maleny Dairy yoghurt. “That makes the backbone of our sour beers,” he says. “For our Finger Lime IPA we went out to a local farmer, got finger limes off him and squeezed them into the beers.”

While XXXX and Great Northern have made an indelible mark on most Queenslanders, there’s hope beyond the big players. “We’ve gone for quality in terms of base ingredients. We brew just a few really good beers. We want to create a perfect beer, really, but we want people to keep going back to them. I think a lot of people on the Sunshine Coast have taken this approach – quality upgrade and sessionability.

The emphasis with Brouhaha is on local and fresh – this is reflected in the food menu that accompanies the brewery’s beers. “Our spent grain goes to Maleny Wagyu, then we buy back the whole animal and use it nose to tail,” Matt says. This overarching philosophy of local, seasonal and holistic is writ large for Brouhaha.

“The Pozible campaign went better than expected and helped crystallise Your Mates’ opportunities. The likelihood of finding a permanent brewing facility is close, too. Products are where we want them, we’ve doubled our capacity, we’ve sold out again. So [we’ve] come to the stage where we’re looking to take it to the next level.”

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ABOUT MIKE When Mike Bennie isn’t wandering vineyards on the four corners of the globe, he is a freelance wine and drinks writer, journalist and presenter. His work appears in the highly regarded Australian Gourmet Traveller Wine magazine, and he is wine/drinks editor for delicious. magazine. He is editor-at-large and contributor/writer to Australia’s most interactive wine commentary website, WineFront. His work is regularly found in The Sun-Herald Style magazine, Virgin Australia airline’s Voyeur magazine, The Sydney Morning Herald Good Food section, Men’s Style magazine, Wine Business Magazine and various other publications. Mike is a wine judge in Australia and overseas, and a graduate of the prestigious Len Evans Tutorial. He is a co-founder and co-director of the artisan and sustainability focused Rootstock Sydney food and wine festival. He is prolific with his wine work, is a regular presenter at corporate and industry events, and between travels to exotic vineyards around the world, enjoys long walks on the beach with a bottle of wine (or sour beer).

WHAT JOSH DONOHOE OF SUNSHINE COAST CRAFT BEER TOURS IS DRINKING NOW: SESSIONABLE: Brouhaha Brewery Dry Hopped Saison “The fact that Matt can make a saison shows the versatility of this brewery, and this one has requisite tang, freshness and fruity-herbal interest.” THE BIG TICKET, FANCY NIGHT OUT BEER: Moffat Beach Brewing Co Double IPA Iggy Hop “I like a big, hoppy style, and here the hops, though prominent, are well balanced with malt. Not too punchy; really well done.” ICON BEER: Your Mates Brewing Co Larry Pale Ale “A simple, easy drinking beer that’s made for the conditions up here. These guys are still gypsy brewing but doing great things. Two local guys doing local beers for local people.” SOMETHING DIFFERENT: 10 Toes Rye Amber “This is a slightly different style that no one really is making on the Sunshine Coast, and to me is increasingly popular for its point of difference.” sunshinecoastcraftbeertours.com.au

The rise and rise of the cult around craft and independent breweries is a leading light for increasing the diversity of tourism opportunities, but it’s also increasing the culture around local Sunshine Coast food and drink. While most of these breweries are in their infancy, and chasing down a limited opportunity for tap space, there’s vibrancy and vitality in the burgeoning Sunshine Coast independent brewing scene. Three cheers for that.

A WEDDING FEATURE WITH

58 KEEPING IT REAL Jacklyn Swiecicki and Matthew Brown prove that modern dating can lead to lasting romance. 62 MAGIC MAKER salt sits down to picnic with Modern Goddess Table’s Jayde Heathcote. 66 TO HAVE AND TO HOLD Treats and tips to get ready for the big day.

ONSMITH.COM IMAGE COURTESY OF CHESTERTON SMITH PHOTOGRAPHY AT CHESTERT

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SPRING ’17

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KEEPING IT REAL

MODERN MATCH WORDS LILJANA FREY

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cicki Jacklyn Swie & rown w e Matth B 31 March, 2017

FORGET CHANCE ENCOUNTERS in coffee shops or lingering looks in bookstores – Jacklyn and Matthew Brown’s romance was sparked by the simple act of swiping right. On Tinder, that is. A modern-day love story, the Melbourne-based couple connected through the online dating app after noticing they shared mutual friends. They arranged to meet for a drink, but conversation flowed easily and their afternoon wine evolved into a lengthy dinner date. Matthew, 35, says it was Jacklyn’s kindness that initially captivated him, while Jacklyn, 33, loved that Matthew was up for anything – including waking in the early hours of the morning to take spin classes. Two years after meeting, the couple bought their first home together. The day they collected their keys, Jacklyn entered the house to discover an arrangement of rose petals, champagne and a bag of her favourite corn chips. “Before she had time to turn around and ask me what the hell was going on, I was on one knee,” Matthew says. “I managed to find a ring that looked just like a corn chip from Melbourne designer Lucy Folk.” The proposal was unexpected for Jacklyn, who was preoccupied with settling into their new home. “I was blown away,” she says. “Matt totally surprised me. Best surprise ever!” Jacklyn and Matthew chose Noosa as their wedding destination after spending time in the region on one of their first holidays together. The couple wanted a small wedding, so their celebrant suggested the ceremony be held at secluded Hidden Grove. With its picturesque backdrop of Noosa Main Beach, the setting was an easy choice. When it came to their reception, Jacklyn and Matthew chose Noosa Waterfront Restaurant & Bar for its sophistication and fine dining menu. A qualified chef herself, Jacklyn oversaw the planning of their five-course degustation menu with executive chef Andrea Ravezzani, while Matthew selected wines from New Zealand and Italy. “We had eaten at Noosa Waterfront previously and loved their Italian menu and beautiful plating,” Jacklyn says. “We are also having our honeymoon in Italy, so we liked the Italian theme.” >

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Just when Jacklyn and Matthew thought everything was in place for their nuptials, disaster struck. The day before their wedding, Cyclone Debbie hit. The couple was forced to hold their wedding rehearsal indoors as wild winds ripped through Noosa. As nightfall approached, the extent of their predicament set in. While the plane bringing members of Jacklyn’s family to the Sunshine Coast was redirected back to Melbourne, Jacklyn and Matthew’s hired house lost power. With no electricity, the couple was forced to prepare for their wedding in the dark. “The funniest moment was the night before the wedding,” Jacklyn says. “I had a shower in a pitch black house with only a tealight candle.” However, the sun reappeared the next morning. “It was stunning,” she says. “Perfect blue skies and sunshine. It was honestly a blessing.” But Cyclone Debbie had left a mark, and Jacklyn had to pull up her wedding dress and clamber over fallen trees simply to reach the wedding car. When she arrived at the northern end of Noosa Main Beach for their ceremony, Jacklyn spotted her mother and sister running through Noosa Woods, having arrived from Melbourne just in time.

WEDDING DAY ROLL CALL RECEPTION Noosa Waterfront Restaurant & Bar noosawaterfrontrestaurant.com.au CEREMONY Hidden Grove, Noosa Heads PHOTOGRAPHY Stu Morley stumorley.com CAKE Sweetness Contained sweetnesscontained.com.au DRESS Amaline Vitale amalinevitale.com.au FLOWERS & STYLING First Class Functions firstclassfunctions.com.au 60

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ABOUT THE VENUE Noosa Waterfront Restaurant & Bar offers a distinct Italian menu complemented by an extensive international wine list. Set amongst the trees on the beautiful Noosa River, the restaurant is not just the perfect place to host a wedding reception, but the ceremony too. The restaurant’s private lawn area overlooks the river and is surrounded by magnificent Moreton Bay fig trees, which provide year-round shade and stunning foliage. The venue is owned by distinguished head chef Andrea Ravezzani, who brings his global culinary training and passion for food to the restaurant. With a focus on local produce, Noosa Waterfront hosts regular degustation, winemaker and guest chef dinners. The 120-seat restaurant is also a stylish setting for birthday parties, business functions and weddings.

“It was a really overwhelming moment of relief and happiness to have them there,” she says. Despite the preceding drama, Jacklyn and Matthew’s wedding ceremony unfolded like a dream. Guests shaded themselves with delicate parasols as Jacklyn made her way down the aisle, her elegant dress heavy with French lace. Jacklyn says her wedding dress had beautiful, delicate details. “I have a small waist and this dress gave me a feminine silhouette that felt timeless. It was truly a beautiful dress to wear.” Jacklyn and Matthew beamed as they recited their vows, and friends and family mingled as a violinist played old-school Elvis and jazz tunes. After the ceremony, the couple and their guests enjoyed a sunset cruise on Noosa River, before dining on ricotta-stuffed zucchini flowers, pan-fried goldband snapper and coconut-infused panna cotta with raspberry and rose puree. Though they have now returned to Melbourne, Jacklyn and Matthew hold the Sunshine Coast close to their hearts, and look forward to someday bringing their children to the region. But for the time being, they are content with enjoying Noosa as a newlywed couple. “We have already planned to return next year for our one-year wedding anniversary,” Jacklyn says.

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MAGIC MAKER

casual A

AFFAIR WORDS XANTHE COWARD PORTRAIT PHOTO ANASTASIA KARIOFYLLIDIS

salt

noosa ﬂoral s‫﬚‬lists

IN A MATTER of months Jayde Heathcote’s Modern Goddess Table has established itself as a premiere Sunshine Coast catering option for stylish brides, romantic couples, and inthe-know picnic and party hosts. It’s no surprise that the magic of this innovative catering company is luring all sorts of clients. Why fuss over catering any special event when you can have Jayde and her team provide beautifully arranged and themed grazing platters overflowing with fresh, locally sourced cheeses, fruits, breads, cakes, chocolates, condiments and more? The beauty of the business is not only in Jayde’s superb presentation, but also in her personal touches. Jayde says, “I like to make it special. I want brides especially to know that for me, it’s a very personal business; I’m going to be involved every step of the way.” Jayde will always meet with the bride to discuss her wedding theme and colour scheme, and chat with the venue and the florist, in order to work closely with everyone involved in making the event a success. She likes to take the pressure off, arriving with her team an hour before the bride appears. The event is completely fuss free. “I clean up and they don’t have to worry about a thing.” Jayde remembers she was always the child at school who had the parties, hosting dinner at her place and “always going over the top and spending too much money. It was ridiculous!” She still enjoys getting the girls together for wine and cheese, and caters for most of the family gatherings, which have taught her that if there aren’t three days’ worth of leftovers, she hasn’t made enough. >

We create, we innovate. Naturally www.naturelleﬂoraldesign.com.au naturelle@iinet.au 0411 122 428 * 0437 313 775

IMAGES ; LINDY PHOTOGRAPHY - DEBBIE LAWRENCE WILLOW & ERIN - PANGA PRODUCTIONS

Photo Anastasia Kariofyllidis

“

IT LOOKS BEAUTIFUL WHEN THE WHOLE TABLE IS ONE BIG CHEESE BOARD. I’M A HUGE CHEESE LOVER. MY FAVOURITE THING TO DO IS A BAKED BRIE WITH BLUEBERRIES AND HONEY. 64

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”

Also a fan of Italian fare and family traditions, Jayde loves her carbs and the bonding that happens over the trattoria table. “I love the way Italians make a big deal about coming together for a meal.”

ROUGH & CUT OPALS Daniel Vior, Spain

A close family is one of the reasons Jayde decided to turn her passion for feeding people into a business. “They all told me this was something I should be doing. I had a vision to be working for myself. It’s definitely where I want it to be.” Having never seen herself as a nine-to-five girl, Jayde admits, “I’ve always loved cooking and entertaining guests. I always thought I would do something creative.” She enjoys styling the whole food event, from the flowers to the vessels in which they’re arranged, to the food. “I work alongside the client and create. It’s about so much more than just delivering the food.” Connecting with Jayde is easy; clients can call or arrange to meet in person, or simply order online, making their selection from three separate packages, which can be customised to take into account any dietary requirements before Jayde begins honing the finer details. The theme can be as feminine and delicate or as rustic and earthy as a client likes, with many themes built around Jayde’s upcycled timber cheese boards, purchased locally from an artisan who repurposes the wood salvaged from storm-damaged trees. Jayde says, “It looks beautiful when the whole table is one big cheese board. I’m a huge cheese lover. My favourite thing to do is a baked brie with blueberries and honey.”

The Opalcutter, Montville

Contemporary Jewellery & Art to Love & Give

She says that people love the decadence of a generous grazing table, offering much more food than can be consumed during the event. But this also means she has had to consider what to do with any leftovers. “It wouldn’t be the same effect if it was sparse, so I always make sure I have containers for take away. It’s always packed up and ready to go. There’s no waste.”

JEWELLERY

Jayde uses crisp white tablecloths, soft cushions, pretty picnic rugs, and locally sourced fresh flowers to complement the food. Her Modern Goddess Table launch event in June had a deliberately feminine feel, attracting attention across her Facebook and Instagram accounts. She recognises the value in offering superior presentation, happily noting that guests love to post their foodie photos online. “Everybody wants to photograph it and share it.” Jayde appreciates the value of word of mouth and her growing social media tribe. “The launch party made it possible to connect with Sunshine Coast businesses, including top wedding planners and event managers,” she says. “When you’re new you’ve got to put yourself out there. Realistically, it’s about getting to know what the businesses and clients want, and making the connections in the industry.” She admits there is some trial and error involved in starting a small business from scratch, but Jayde is determined to grow Modern Goddess Table organically, keeping the focus on quality, local products and nurturing partnerships with suppliers. Jayde says of her business, “I’m so protective of it and I’ll have to learn to delegate when the time comes to grow. The dream is to have teams all over the country. “I didn’t even think it would come this far! I was thinking it would be for friends and family on the side, but each time you get a call you get a boost of confidence.” moderngoddesstable.weebly.com

Potter’s Workshop, South Africa

Eva Stone, Poland

POTTERY & ART Ti2, United Kingdom

OPEN 6 DAYS 10—5 (Closed Wednesdays) 07 5442 9598 www.opalcutter.com.au Shop 4 ‘The Pottery’ 171-183 Main St Montville

TO HAVE AND TO HOLD

gorgeous

gowns Created from the finest fabrics and materials from Milan and Paris, each Mira Zwillinger gown is brought to life in a meticulously and thoroughly detailed process that includes handmade embroidery, beading and ornamentation. A Mira Zwillinger gown is perfect for the bride who wants to say ‘I do’ in a timeless design that also boasts modern-day sophistication. So, when it’s time to tick the dress of the wedding checklist, visit Mira Zwillinger. mirazwillinger.com

HERE ARE OUR PICKS OF FASHIONABLE, MUST-HAVE PRODUCTS FOR THAT LOVED-UP EVENT.

TAKE A

BOW

VE A H O T O AND T HOLD

If your man prides himself on being cultured, courteous and well educated, while boasting an outstanding sense of personal style, dress him in Mr Day. Inspired by old-school influencers like Steve McQueen and Paul Newman, Mr Day’s collection of 100 per cent silk classic ties and bow ties are for the groom who oozes confidence and remains effortlessly cool. Make sure he ties the knot in a classic addition from Mr Day. mrday.com.au

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r e h t a l In a

Bridesmaids go through a lot to get you looking and feeling radiant on your big day. From engagement parties to dress fittings and, of course, organising your hens’ night, there’s generally a bit of stress, lots of champagne and a few tears (happy ones, of course) associated with the pre-wedding events. Give your favourite girl pals some loving back with these gorgeous handmade botanical soaps from Maple Soaps. Inspired by the romance and fragrance of flowers, each batch of these little beauties is crafted using the highest-grade vegetable oils, plant butters, clays and essential oils. Each bar is then air-dried and carefully hand wrapped into a delightful package of soapy bliss every woman needs at some point in her life. maplesoaps.com

flower power Every girl deserves a crown, just as every flower girl deserves a flower crown. Summerblossom’s whimsical silk flower crowns are the perfect fit for little princesses. Every floral arrangement, whether it’s in the baby, kids or adult range, is handmade using high-quality materials from silk flowers to sparkling embellishments and everything in between to ensure all Summerblossom girls look and feel as beautiful as a spring wedding. summerblossom.com.au

HANDS OFF!

Back in ancient times, wedding guests tried to tear off part of the bride’s clothes because they believed having a piece from the bride’s outfit bought good luck. Well, it appears some traditions never die. But they do get a stylish revamp. Add to the tradition and fun of your big day with a drop-leg gorgeous garter from Bridal Trousseau, a designer label offering an heirloom-worthy collection of chic couture bridal garters plus lingerie and accessories. Using the finest French laces, silk satins and tulles, silk ribbons and carefully sourced vintage embellishments, each original design is hand finished with meticulous attention to detail, making your garter a little treasure you will want to keep forever. As long as your guests don’t pinch it first! trousseau.com.au

ONLINE AND ON TREND Save trees and send your invites online via a custom-designed wedding website from Bliss & Bone. Let’s face it, our iPhones, iPads, iThis and iThat are our best buddies (after your maidof-honour, of course). So, keep all your wedding plans in the one spot – no MIA invoices or to-do lists here! Store your RSVPs, booking forms and even let guests browse what’s on the menu. Bliss & Bone creates unique web solutions to suit your style and needs. You can customise everything from page layouts, graphics, fonts, colours, photos and more. Bonus: this creative agency also makes stunning wedding invites, so if tradition is your thing (or grandma doesn’t own a computer) Bliss & Bone has a few old-school options too. blissandbone.com

RING FOR

HIM

Playing sport, fixing the car, gutting a fish or renovating the house – if your bloke is just that, a bloke, don’t complicate things when it comes to his wedding ring. Something precious and fragile made from expensive metal just isn’t practical. His wedding ring needs be robust, affordable and look good even if it gets a little dirt or grease on it. Enter The Gentleman’s Smith. Serving the real gentlemen of Australia, The Gentleman’s Smith offers practical and affordable rings that still have a whole lot of charisma. thegentlemanssmith.com

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FASHION

sweet talk FASHION EDITOR BRISEIS ONFRAY

IS THERE ANYTHING SWEETER THAN BLOSSOMING LOVE IN SPRING? IT’S TIME TO TOSS AWAY HEAVY MODES TO MAKE WAY FOR SUNNY VIBES AND A PLAYFUL SOCIAL SEASON. CONSIDER IT FASHIONABLE TO RE-STOCK THE WARDROBE AND RE-INVENT YOUR STYLE, BABY. 70 LEISURE LUXE There’s an easy-going coastal theme for the leisure lifestylers. 72 SEASONAL STYLE by Gingers Boutique. 73 PRETTY IN PRINT A playful range to get excited about. 74 MELLOW MODE Zone out in natural fibres and neutral tones.76 FAR AWAY PLACE Oh denim, durable denim. 79 LABELS & STOCKISTS. 68

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Donsje

Love Stories

THE LIFESTYLE BOUTIQUE I N CA L O U N D R A

My Sunday Morning

FA S H I O N

To Hold and to Have Aurora white and pink diamond ring

AC C E S S O R I E S HOME DÃ&#x2030;COR Esperance & Co

GIFTS Shop 1, 10 Ormuz Avenue Caloundra QLD 4551 07 5491 8890 www.villaverdeliving.com.au

Donsje

FOR LABELS AND STOCKISTS REFER TO PAGE 79

Adrift

Elk

wYse

FOR LABELS AND STOCKISTS REFER TO PAGE 79

LEISURE LUXE

NY2K 18ct white gold oval trilogy diamond ring

For the leisurely lifestylers thereâ&#x20AC;&#x2122;s an easy-going, coastal theme that is understated yet sophisticated. Carefree styles loosely arranged with luxe fabrics and finishes add a touch of class.

Crocs Amsterdams Blauw 70

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Humidity

Nancybird

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SEASONAL STYLE

1 FEATURED STOCKIST GINGERS BOUTIQUE BY SUZANNE MAILEY

SPRING HAS ARRIVED AND ITâ&#x20AC;&#x2122;S TIME TO BLOOM. THIS SEASON LETS US FLIRT WITH FLORA, BRINGING BEAUTIFUL BOUQUETS OF FRESH, BRIGHT AND FEMININE PRINTS TO OUR MUST-HAVE FAVOURITES.

1 Nadia clutch 2 Naudic shoes

AVAILABLE AT:

Gingers Boutique, Shop 2, 56 Burnett Street, Buderim, 5445 6616 or gingersboutique.com.au

Maha She 72

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Binny

PRETTY IN

PRINT Boom Shankar

Naudic

Thereâ&#x20AC;&#x2122;s a playful range of pastel, floral and bohemianinspired styles to get excited about this season. The trick is choosing the right colour combo. Are you a block-bold or pretty in print?

Me & Maggie To Hold and to Have Amethyst checkerboard cut earrings

The Opalcutter 18ct yellow gold ring with boulder opal

FOR LABELS AND STOCKISTS REFER TO PAGE 79

Mens Ladies

Caloundra - 82A Bulcock St 5492 7185 Shop Online - @getsetfootwear.com.au

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Humidity

Having a mellow moment? Zone out in natural fibres and neutral tones. Itâ&#x20AC;&#x2122;s a more casual arrangement, but quality fabrics and accessories will hold your style up in any down time.

mellow

mode

Scotch & Soda

Love Stories

FOR LABELS AND STOCKISTS REFER TO PAGE 79

salt

wYse

The Opalcutter sterling silver and enamel earrings by Daniel Vior

NY2K 9ct white, yellow and rose gold diamond set circular pendant Opals Down Under 14ct yellow gold ring with 1.51ct Queensland boulder opal and diamond

Crocs

CHALICE ARMOIRE HUMIDITY HUMIDITY CHALICE BANANA BLUE BLEU BLANC ROUGE BLEU BLANC ROUGE CREAM WILLOW DESIGUAL NOA NOA& ZAC CHALICE ARMOIRE DESIGUAL HOLIDAY LTB HUMIDITY CHALICE 2/56 Burnett Street Buderim BLEU BLANC ROUGE BLEU BLANC ROUGE p :: 5445 6616 WILLOW & ZAC DESIGUAL w :: gingersboutique.com.au DESIGUAL LTB e :: gingers@gingersboutique.com.au

Provides a beautiful, inspiring place for your jewellery to be created, repaired and cared for...

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98 King Street, Buderim shop@toholdandtohave.com.au toholdandtohavejewellers www.toholdandtohave.com.au

Oh denim, durable denim. Even in warmer weather, a good pair of jeans will provide cool comfort and style. Wherever you wander, adventure-seeking treads and a sun-snappy hat will carry you far on the fashion fields.

FOR LABELS AND STOCKISTS REFER TO PAGE 79

Scotch & Soda

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FOR LABELS AND STOCKISTS REFER TO PAGE 84 Ad for Salt magazine_Spring17 Issue.indd 1

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FASHION STOCKISTS

LABELS AND STOCKISTS ADRIFT Villa Verde Living, Shop 1, 10 Ormuz Avenue, Caloundra. 5491 8890 or villaverdeliving.com.au AMSTERDAMS BLAUW Threads 4556, Shop 8, The Hub, 45 Burnett Street, Buderim. 5476 7686 or threads4556.com BINNY Serengeti, 2/5 Gibson Road, Noosaville. 5449 7756 BOOM SHANKAR Villa Verde Living, Shop 1, 10 Ormuz Avenue, Caloundra. 5491 8890 or villaverdeliving.com.au CROCS Get Set Footwear, 82A Bulcock Street, Caloundra, 5492 7185 or 230 Gympie Terrace, Noosaville. 5447 1755 or getsetfootwear.com.au DONSJE Evolve, 5/10 Grebe Street, Peregian Beach. 5448 2077 or evolvembh.com.au ELK Evolve, 5/10 Grebe Street, Peregian Beach. 5448 2077 or evolvembh.com.au ESPERANCE & CO Signature on Hastings, 18A Hastings Street, Noosa Heads. 5474 9400 or signatureonhastings.com HELEN KAMINSKI Signature on Hastings, 18A Hastings Street, Noosa Heads. 5474 9400 or signatureonhastings.com HUMIDITY Gingers Boutique, Shop 2, 56 Burnett Street, Buderim. 5445 6616 or gingersboutique.com.au

LOVE STORIES Threads 4556, Shop 8, The Hub, 45 Burnett Street, Buderim. 5476 7686 or threads4556.com ME & MAGGIE Original Eumundi Markets, 80 Memorial Drive, Eumundi every Wednesday and Saturday. iloveeumundimarkets.com MY SUNDAY MORNING Who Invited Her, Shop 12, Bay Village, 18 Hastings Street, Noosa Heads. 5474 5941 or whoinvitedher.com NANCYBIRD Evolve, 5/10 Grebe Street, Peregian Beach. 5448 2077 or evolvembh.com.au NAUDIC Gingers Boutique, Shop 2, 56 Burnett Street, Buderim. 5445 6616 or gingersboutique.com.au NY2K Rovera Plaza, King Street, Cotton Tree. 5443 1955 or ny2k.com.au OPALS DOWN UNDER 11 Ballantyne Court, Palmview. 5494 5400 or opalsdownunder.com.au SCOTCH & SODA Threads 4556, Shop 8, The Hub, 45 Burnett Street, Buderim. 5476 7686 or threads4556.com

Amsterdams Blauw

THE OPALCUTTER Shop 4, The Pottery, 171-183 Main Street, Montville. 5442 9598 or opalcutter.com.au TO HOLD AND TO HAVE 98 King Street, Buderim. 5477 0561 or toholdandtohave.com.au WYSE LIFESTYLE Shop 1, 31 HastingsÂ Street, Noosa Heads. 0478 038 349; Soul Diva, Shop 10, The Hub, 45 Burnett Street, Buderim. 5456 4111 or wyselifestyle.com.au

stockist for SCOTCH & SODA R.M.WILLIAMS MAISON SCOTCH LOVE STORIES AKUBRA

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UP AND COMING

FEARLESSLY

FABULOUS WORDS JOLENE OGLE PORTRAIT PHOTO KRISTA EPPELSTUN

salt

photo Elsa Dillon

IT’S 8.30AM ON THE coldest morning the Coast has experienced in two years. Milliner and designer Melanie Jeffers of Melanie J Designs sits at a table in a popular Eumundi coffee shop wearing high-heeled boots, lacy black stockings, a floaty smock dress, a scarlet scarf and cherry red lipstick. It’s clear a little bit of cold weather won’t stop this fabulous woman from embracing her inner goddess. As she sips her flat white she says that it’s important women dress for themselves. “I’ve always been that person within my friendship group who is not too scared to put on red lipstick and wear red heels to a breakfast,” she says. “I think as women we all tend to get caught up in life and get comfortable. We really fear what other people think about us. To me, it’s important to wear what you want to wear. Be different. Be unique.” It’s this ethos that inspired Melanie to create stunning feather and lace creations. Bold, elegant and delicate, Melanie’s headpieces, capes and collars are designed to empower the wearers and encourage women to find their inner alter-egos. “Every woman wants to wear a stunning feathered creation,” Melanie says. “I don’t know one woman who hasn’t wanted to

don red lipstick and morph into something else. I think some people are still a little scared to say ‘I’m unique enough to wear that’ and embrace something different.” Melanie’s passion for all things lace and feathers started with her nanna. Melanie recalls visiting her nanna’s old Queenslander in Mackay where the entire side verandah was always bursting with fabrics, buttons, lace, thread and patterns. “My nanna was a milliner and tailor. I’d go to her and say ‘Nanna, I need a suit’ and she would just measure me up, draw the pattern and create it from scratch. So I learnt how to sew from her, and I loved how she would always go out in a big hat.” Melanie and her sister were raised by their father. And while Melanie always dabbled in her passion for fashion, it wasn’t until she moved to the Sunshine Coast from Mackay at the age of 30 that she finally took the leap and started her own label, Melanie J Designs. >

saltmagazine . com . au

photo Elsa Dillon

“

I THINK AS WOMEN WE ALL TEND TO GET CAUGHT UP IN LIFE AND GET COMFORTABLE. WE REALLY FEAR WHAT OTHER PEOPLE THINK ABOUT US. TO ME, IT’S IMPORTANT TO WEAR WHAT YOU WANT TO WEAR.

”

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photo Elsa Dillon

Melanie decided it was time to do something for herself, so she studied cinemagraphic make-up design while working as a practice manager for an optometrist. After five years, she left her fulltime work and fully immersed herself in a world of high fashion, gathering feathers and handmade lace. “I’ve always had the freedom to be creative,” she says. “Having a single parent was difficult, but I knew this was what I always wanted to do. Just sometimes life gets in the way. “I got married young and after my divorce I moved to the Coast and I thought ‘this is it, I’m 30 and this is all about me now’. I came down to the Coast, studied and worked in eyewear styling, travelling the country. Then I made the jump. I just did it and here I am.” Melanie’s stunning creations can now be found on the heads and shoulders of some of Melbourne’s wealthiest women, fashion bloggers and style editors. Melanie’s most recent celebrity client was the Coast’s own Jo Beth Taylor, who commissioned a headpiece for her African wedding. “Jo Beth wanted to use a range of local suppliers from the Coast, which I think is amazing because there are lots of creatives here and I don’t think that is recognised enough,” Melanie says. Melanie says she has always loved the combination of fine, handmade lace and gathered feathers. “I love anything of quality. I love French lace. A friend of mine has a farm up north so I’m able to use organic, naturally shed feathers.” When asked where she wants to be in a year’s time, Melanie says she simply wants more people to enjoy the feeling of wearing something utterly fabulous. Helping spread the word is San Francisco-based style editor Doris Hobbs of Rich in Love, who chose to wear one of Melanie’s designs when she covered New York Fashion Week in early September. Melanie will also exhibit at the Sunshine Coast International Fashion Festival in October this year, where she hopes to inspire even more local women. Just a few more feathers in the cap of this talented Sunshine Coast local. melaniejdesigns.com

AS UNIQUE

as you are. Released from the rough, carefully shaped, and polished to perfection.It's rare, it's precious and utterly unique. There will never be another one like it. We know that what we do is something very special because there is nothing quite like the moment when an opal captures your heart.

See the full collection in-store or online . 11 Ballantyne Ct, Glenview QLD 4553 (07) 5494 5400

opalsdownunder.com.au

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MEET THE DESIGNER

SUN, SAND AND SWIM WEAR

WORDS LAHNEE PAVLOVICH PORTRAIT PHOTO KRISTA EPPELSTUN

salt

HAIR

B O DY

Specialists in Ammonia Free Colouring with Oway SHOP 3/1 KING STREET • COTTON TREE 5451 1300 • ECO-ORGANIC.COM

THERE IS SOMETHING special about being in the sun, soaking up the rays. Days spent splashing around in the ocean, with sand between your toes. And when you live on the Sunshine Coast, sun-filled days seem to be even better somehow. We have our pick of beaches to laze on, parks to play in, and waves to wade in. It seems Mooloolaba-based mother of four Lana Reid feels the same way and has built a business out of designing adorable women’s, kids and matching ‘mummy and me’ swimwear. SunHaze Fashion was launched in January 2013 and began as a project creating clothing for her boys. But it didn’t take long for Lana to advance her skills and take on the challenge of swimwear. “I started making swimwear for my children mainly, but after a while I really wanted to venture into swimwear for women. I was asked to do a custom order for a mum and her daughters and thought why not start doing matching swimwear,” Lana says. >

Shop 2, 5 Gibson Rd, Noosaville Ph: 07 5449 7756

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photo Krista Eppelstun

“

DON’T GET ME WRONG, BEING A MOTHER IS THE BEST. BUT BEING A MUM THAT HAS A PASSION IS EVEN BETTER. 86

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”

“I used this custom order for social media posts and was overwhelmed by the response. I was definitely onto something so I decided to expand and make a whole range of ‘mummy and me’ pieces. “With the Mummy and Me range I wanted to create swimwear that women wanted to wear because it was cute, but it also felt comfortable. I wanted to design something they were proud to wear and proud for their daughters and babies to wear too,” she says. “It is very important that women feel great in their own skin, confident and comfortable in what they wear. So creating swimwear for all sizes in classic designs that are always in fashion and using great quality fabrics was at the forefront of my mind when SunHaze grew. Being a mum of four I certainly know what happens to your body after children and sometimes the unrealistic view of what you should look like doesn’t help. Women are all so different and we should celebrate this, not categorise women into certain types. SunHaze likes to celebrate the differences and that’s what is important. We want women to see themselves in SunHaze.”

Cr eat i veRenovat i ons Uni queF ur ni s hi ngs Res i dent i alandCommer ci al

Something else that has always been of great importance to Lana is that all her products are designed and made in Australia. “I will never compromise here. I design the fabric print with a local company. It’s printed in Australia, by an Australian company, and even the fabrics are supplied by an Australian company. I pride myself on having a product that will last more than one season, even more than two.” And although Lana has worked hard to create a business and a brand she can feel proud of, as a mum, it hasn’t always been smooth sailing managing business and pleasure. “It’s really hard to fit it all together and it is definitely a juggling act,” she says. “I constantly drop the juggling balls but just keep trying over and over. Mum guilt does come into play but I work hard for me and I think that it is important. I lost myself in the first few years of being a mum, I needed to be creative and take risks again instead of hiding away in my house with my children as an excuse. “And as a mum and as a business owner you will always have ups and downs and sometimes the downs are hard to get back up from, but you have to do it to prove what you are doing is worth all the sacrifice, time, stress and all those emotions. Just never give up. Having a ‘that will do’ attitude doesn’t cut it in business. “Don’t get me wrong, being a mother is the best. But being a mum that has a passion is even better.” So with her adorable Mummy and Me women and kids swimwear taking off, what’s next for Lana and SunHaze? A Daddy and Me range of course! “I started getting custom orders for dads and sons and orders for matching swimwear for the whole family, which is exciting,” Lana says. “Board short fabric bases are harder to find in Australia so we are still working on getting this one completely off the ground, but this is definitely going to be part of the SunHaze Fashion range at some point in the near future. “I also want to see the entire SunHaze range worldwide. Oh and have a holiday!” sunhaze.com.au

F r om Cons ul t ancyandDes i gn t oCus t om F ur ni t ur eand Pr oj ectManagement

0754490788 di hens hal l . com. au i nf o@di hens hal l . com. au 32Gat ewayDr i ve,Noos avi l l e.QL D4566

BOLD VISIONARIES

GLORIOUS FOODIE WORDS LINDA READ PHOTOS ANASTASIA KARIOFYLLIDIS

COOKING FOR ACTOR Brad Pitt and his family is a job that may make some people a little nervous. But chef, restaurateur and passionate foodie Leonie Palmer-Fisher is not easily fazed. When Leonie and her husband Steven ‘Stef’ Fisher were offered the job of running the household at a private property in England a few years ago, they were more than a little surprised when their new boss turned out to be the Hollywood superstar. Pitt had moved to the property with his six children and their large entourage of nannies and teachers while he was filming a movie.

professional. And despite working extensively overseas, Leonie’s heart and soul belong to Noosa – the place she came to as a young adult and where she says her life truly began.

“We ran the household, did the entertaining and the hospitality and also looked after the family, which was hilarious because Stef and I have never had children and we didn’t know how hard that could be,” says Leonie.

“I grew up here in many ways,” she says. “Noosa was a completely different place then; it was gentle and there was a purity in the community. The streets were rougher but the landscape was so beautiful.”

The famous family, who Leonie describes as “exceptionally delightful”, always ate their meals together. She says Asian cuisine was one of their favourite choices for dinner, but she also had to make sure her good-old American-style hotdog-making skills were up to scratch.

It was in those early years in Noosa that Leonie really developed a passion for a style of holistic hospitality that involved sourcing and preparing good food from local producers.

Cooking for the stars is only a fraction of what Leonie has experienced in her long and illustrious career as a hospitality

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It was the 1970s when Leonie drove up the highway from Melbourne with her three cats. A nurse in her previous life, she was “looking for a change”.

“This little coastal place hanging off the side of Australia had a reputation very early on. There was a small group of us that was very dedicated, although naive in many ways, to seeing it grow in a holistic, sustainable sense.

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• Fresh, local food prepared in our kitchen • Homemade cakes • Serving Merlo Coffee • Fully licensed

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Closed 6:30am - 3pm

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• Private Functions • Open for breakfast, lunch and afternoon tea • Friendly and helpful staff

No. 1 Harbour Parade, Buddina Qld 4575 07 5444 6444

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“

I BELIEVE THERE’D BE A LOT LESS RAGE IN ALL AREAS IF PEOPLE DISCOVERED GOOD FOOD AND NUTRITION EARLIER – THERE’D BE A MUCH HAPPIER POPULATION.

”

“And the place itself, the place called Noosa, stimulated that in you, because of its beauty. It was pristine. It still fosters that. The air’s fresh, the beach is great, so you want to eat and drink in that same vein. “Food, the service of it and the hospitality of people for me became a life-long mission. To this day, I believe there’d be a lot less rage in all areas if people discovered good food and nutrition earlier – there’d be a much happier population.” In the decades following her move north, Leonie and Stef, a sommelier and front-of-house specialist, operated a string of high-profile hospitality venues. They are too many to mention, but include The Gallery Wine Bar in Hastings Street, Little Palmers, Big Palmers, and Café Continental at Noosa Junction. About 16 years ago, Leonie was instrumental in creating the Noosa Long Weekend Festival (now known as NOOSA alive!). Co-founded with Australian playwright David Williamson, author Kristin Williamson and others, the festival is an annual 10-day celebration of music, theatre, food and fun at various venues in the Noosa region. “There was a small group of us who decided what was missing in Noosa was a ‘happening’ that related to the arts and film and theatre, that also involved food and wine,” says Leonie. 90

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“We felt that Noosa had a lot to offer: beauty, white sands, safety, food and wine, artistic people. What more could you dream of? Noosa for me has always stimulated that artistic bent. We should celebrate the things we have here. Everything that’s driven me from early adulthood has really been because of this place. I say it’s where the river meets the sea.” Leonie is the first to admit that while there have been soaring highs in her career, there have also been some “tough days” where things haven’t always gone to plan. During one of these times, she and Stef, who have worked together for 30 years, went overseas for a while and did some consultancy work (as well as taking care of movie stars and models) and conducted food and wine tours in France and Italy. But Noosa called them back, as it always does. “Noosa’s always been our love,” says Leonie. Today, Leonie and Stef have a hospitality consultancy, but it’s not surprising that Leonie says they also have some “unfinished business” when it comes to running their own venue in Noosa again. “I won’t give away the secret [about where it will be], but this little place will be cool, darkish, have good wines, great foods, and a sense of hospitality that means you’ll hit the front door and Stef or I will say ‘welcome home’. “If you don’t dream big you can’t do things that create change.”

PAMPER AND PREEN

A STEP BACK

WORDS LAHNEE PAVLOVICH PHOTOS KRISTA EPPELSTUN

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I DIDN’T KNOW a lot about Ayurveda before I stepped into the somewhat calming, and otherwise uplifting shopfront of Yukti Botanicals in Noosa. Located in Belmondos Organic Market, Yukti Botanicals features a natural pharmacy, retail space, health clinic and day spa. Upon entering, it is the shelves lined with oils, herbs, lotions, teas and scents reminiscent of an olden-day apothecary that captured my attention first. I wasn’t quite sure where to look and I had the sudden urge to explore when I was greeted by Akshara Day, one of the owners, who offered me a delicious cup of tea. That brought me back to the present moment. I was at Yukti Botanicals for my very first Ayurvedic treatment. And for those who, like me, aren’t familiar with the ancient practices, let me tell you they are something special, and maybe a little magical too. Ayurveda is one of the most comprehensive medical systems in the world and its healing therapies were developed more than 5000 years ago to treat royalty. The treatments had to not only be luxurious, but they also had to work. Co-owner and senior practitioner Wayne Celeban holds a degree in complementary medicine and a qualification in Ayurvedic medicine from one of the leading Ayurvedic colleges outside India. After chatting with him, I start to learn how the Yukti practitioners combine ancient Ayurvedic wisdom and the latest in complementary medicine. >

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WHERE IS IT? Yukti Botanicals, Belmondos Organic Market, 59 Rene Street, Noosaville. 5447 1122 or yukti.com.au WHY IS IT SPECIAL? A combination of Ayurvedic wisdom and advances in complementary medicine is used to treat a range of health conditions. The team at Yukti strives to deliver evidence-based care and treatments for restoration and health maintenance. Plus, it’s beautifully relaxing. WHICH TREATMENT WAS ENJOYED? The Ayurvedic massage with Marma point therapy, which is $120 for 60 minutes or $149 for 90 minutes. FINAL TIPS? On the way out treat yourself in the shop – Yukti has a range of organic skincare, makeup, hair care and baby products.

FOR YOUR CHANCE TO WIN A PACIFYING PACK CONTAINING A CALMING TEA, HERBAL MASSAGE OIL AND SPICE BLEND, THANKS TO YUKTI BOTANICALS, GO TO THE WIN PAGE AT SALTMAGAZINE.COM.AU

“We treat a range of conditions including digestive complaints, type 2 diabetes, hormonal imbalance, chronic fatigue, asthma, arthritis, psoriasis, eczema, allergies and back pain,” Wayne says. “And everything we do is intended to suit the individual patient. Even the massages aren’t your standard massages – they are tailored to suit your specific needs and your current health condition.” As a mum of two under two who juggles family life and work, ‘tired and stressed’ would describe my current condition. It was at this point that I met Tara, my practitioner for the treatment, and was led up a staircase and into a room that took me to India. The smells, the sounds, the colours – it felt like I had been transported to the country where this therapy is still used as one of the primary medical systems. But it wasn’t in a cheesy way. It wasn’t as though the room had been designed with a blanket of India thrown over everything. Like the design of the shopfront, the treatment room is almost medicinal. All of the elements in the room had a reason for being there – the massage tables, the oil pot for shirodhara forehead massage, the steam chamber and a collection of oils, all organic and made on site. Feeling relaxed already, I undressed, and took my spot on the table before Tara returned to the room. The second she touched my skin I felt a surge of energy run through my body. Her healing hands began making long, sweeping motions along my skin, allowing the calming oils to really infuse down through my skin and into my blood stream, something traditional Ayurvedic oils are designed to 94

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do. The massage gently lifts toxins as the oil feeds the skin and the body from the inside out, nourishing the nervous system. The strokes continued, long and soothing, across my body. The idea is to calm the entire body and the mind to improve the entire being, not just focus on sore spots or target areas. Marma point therapy was also applied, subtly, but with an undeniable effect. I was told after the treatment that Marma therapy is an ancient Indian practice where the focus is on the manipulation of subtle energy (prana) in the body for the purposes of supporting the healing process. It’s based on stimulating 107 points in the body, which are considered to be access points to body, mind and consciousness. Midway through my massage, Tara also indulged me in a mini facial, which included oils and shorter strokes on my face and in my hair, once again with the intention of restoring peace and health. I’m fairly certain I drifted in and out of consciousness for a bit here. I gave in to the tranquillity. Eventually, it was time to ease back into a state of awareness as I was moved to the steam chamber where the warmth of the steam engulfed me for a further 10 minutes, detoxifying my body as the oils continued to seep in and work their magic. After that, my treatment was finished and it was time to redress, re-acclimatise to the real world and head back to the shopfront for a little more browsing and a Golden Milk (be sure to ask for one of these) to top off the experience. Words can’t begin to describe how relaxing this treatment is, or how positive I felt at the end. It was as though my body found a unique state of bliss and my mind followed suit. My suggestion is you should visit Yukti Botanicals and discover this ancient wisdom for yourself. Namaste.

SPRING

BEAUTY

GIVEAWAY For your chance to WIN a VINYLUX Flirtation Collection polish pack from Noosa Springs, go to the WIN page at saltmagazine.com.au

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SITTING

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HEALTH

THE GOOD LIFE WORDS JOLENE OGLE PHOTOS KRISTA EPPELSTUN

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LIKE ALL GREAT FRIENDSHIPS, Dani Le Marseny and Nikki Kirby of Be You Escapes became instantly inseparable from the day they met. Together they have grown a hospitality business, shared more than a decade of yoga classes, drank wine and laughed a lot as they supported each other through the ups and downs of life.

It’s this unique form of friendship and kinship that Dani and Nikki want to share with other women at their latest business venture, Be You Escapes. Set on a private and serene Sunshine Coast property, guests can enjoy three days and two nights of utter relaxation, good food prepared by Nikki and plenty of time to themselves to recharge. While this bright pair loves yoga, clean living and all things sugarfree, they were mindful of creating a retreat that wasn’t devoid of life’s luxuries. Dani says, “We have been growing our cafe, One on La Balsa, for 10 years and we were in Nikki’s backyard having a glass of wine and we said, ‘OK, what do we do next?’ >

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“We decided we love yoga, food, wine and spending time away with our girlfriends. It was a light-bulb moment.” Nikki says Be You Escapes is a great chance to extend on their current business and while they’re not qualified to give advice on nutrition (yet) or mental wellbeing, they certainly are experts in living a good, nourishing life. “We talk to so many women who come in here each day saying ‘oh, I need a holiday’ and that’s when we thought, well here’s our clientele – women with children who need to get away,” Nikki says. Be You Escapes was born and is a chance for women to unwind and refresh their mind, body and soul in whatever way they choose. Guests can take part in the full experience with massages, facials and yoga, or simply come and enjoy the stunning 98

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property. For Nikki and Dani it’s essential for women to take time for themselves and they certainly practise what they preach. Each year they enjoy time away with their friends. “We make time, we go away and we come back fresh,” Dani says. “That’s probably why we’ve lasted so long here [at One on La Basla]. Otherwise we would have been exhausted.” Dani says the two women know the value in looking after themselves and want to help other women take the time for selfcare. “You have to look after yourself and once you do, you can look after your family much better. That is the realisation we’ve had over the past few years,” she says. For the pair, a love of yoga led them to try a number of retreats, but they say none really ticked all the boxes. As a result they

wanted to create a space where relaxation is encouraged, but guests can also sit by the fire pit and enjoy a glass of wine and a good chat after a delicious meal. “We organise yoga and meditation, massages and facials, but guests can sit in their room and read a book. We don’t judge,” Dani says. “Nikki does all of the cooking so we’re teaching guests how to cook good food. We make things like fish and chips, but we make it healthy.” For Dani and Nikki, it’s important guests leave with a fresh outlook on life that is sustainable. The main part of this ethos is found in the meals they serve guests. Nikki grew up around food with a family of cooks and says it’s easy to still enjoy great food while looking after yourself. She makes no secrets of her recipes and gladly shares them with guests before they leave so they can recreate the meals once they get home. “Nikki cooks delicious meals like beef cheeks, but she shows our guests how to do it with spelt flour and no sugar and no gluten. Our guests can walk out and know they can cook it,” Dani says. “She makes pumpkin bread and cakes. We want to show people you can eat good food and still be healthy. Rather than eating just mung beans, you can enjoy the good stuff.” Guests can either come along to a pre-organised retreat weekend and meet new friends or grab four friends and book the property for a time they like. The property offers absolute privacy with a serene bushland outlook, giving guests the chance to switch off and reconnect with their inner beings. “We think this is a magical place and time away for yourself is special. There are so many women out there that could benefit from some time away,” Dani says. “Women need to see that spending time and money on their wellbeing is essential.” beyouescapes.com.au

YOUR DREAM HOME IS WHERE OUR HEART IS At New Designer Homes, personalised service, superior quality and a hands-on approach are the hallmarks of our brand. We offer affordable style, believing that highest quality service and results shouldn’t cost a premium. Every home receives the same dedicated service and attention to detail that our reputation is built on.

COST-EFFECTIVE CUSTOM-DESIGNED PERSONALISED SERVICE PHONE 07 5437 8766 Shop 1, 2 Main Drive Warana Qld 4575 newdesignerhomes.com.au

ARTIST

MAMMUTHUS WON THE PEOPLEâ&#x20AC;&#x2122;S CHOICE AWARD IN SCULPTURE

ON THE EDGE 2015

FOR THE LOVE OF

JUNK WORDS LAHNEE PAVLOVICH

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Tree - Karen Hayman

STEVENS STREET GALLERY 2 Stevens Street, Yandina QLD 4561 +61 448 051 720 contact@stevensstreetgallery.com.au W stevensstreetgallery.com.au H Wed to Sat 9am - 1pm or by appointment P E

SLIGHTLY MAD AND JOYOUS. That’s how Sunshine Coast sculptor, designer and graphic artist Elli Schlunke’s work has been described more than once or twice. “So, maybe I’m on the right track,” she says with a twinkle in her eye and a smirk on her face. A joyous woman herself, Elli was born in Melbourne but spent most of her adult life on the Coast painting pictures, until she hit 40 and had a revelation. She decided she wanted her life’s work to be in 3D, so she added to the “clutter” of her home with “lots of sculpture stuff, and often a few sculptors as well”. >

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“I jumped in the deep end and started to learn about bronzecasting first. Then ciment fondu, then ceramics, and lately mixed media,” she says. “I oscillate between sculpting and painting, all the while continuing with my graphics work, which at times pays bills. “I just decided that in my work I’d rather make statements about life in a humorous way. I couldn’t do anything I wasn’t passionate about or that was too gloomy. Life is too short for that.” So when a friend handed her a bundle of old black and yellow sticky tape one day, Elli didn’t see it as rubbish. Instead, she saw a giraffe. And so started her era of “junk” sculptures. “I thought it would be fun to make something out of the tape,” she says. “And it was!” “I also made a unicorn out of it before I moved on to scrunchedup chicken wire and mesh and then power and phone cords after someone gave me some long cords. I really wanted to make something I would love with the cords, something big and furry and over the top – so I started work on a huge woolly mammoth.” People say Elli must be an awfully patient woman. It took her seven months of working six and sometimes seven days a week to finish her award-winning woolly mammoth sculpture, Mammuthus. “The mammoth was a real labour of love,” she says. “And I loved the reaction to him too. You couldn’t help but smile and feel happy when you saw him. He was layers on layers of power cords, which I had to strip out. About 3.5 kilometres of power cords. I had used it before in small amounts, weaving and sewing it, but never to this degree. “Sourcing materials from people’s sheds is very satisfying. It feels quite positive, re-using stuff instead of throwing it away. Plus this material is cheap or free. You just have to rummage through junk to find it. The possibilities are endless; you can make whatever you want and it doesn’t need to be sensible. I feel really free.” Elli’s current project, also made of junk, is following in the mammoth’s footsteps. Just with smaller shoes on. “Post mammoth I wanted to do something else I was passionate about. So I thought why not a furry highland cow. It has always been one of my favourite creatures, so it had to happen. They are hardy, short-legged and oh-so furry. I love the way cows always stare at you when you try to take a side-on photo of them,” she says. “Collecting all the necessary telephone and other cords to recycle has been the biggest challenge with the cow, not to mention the countless weeks it takes to strip them out and latch them on. I started this cow in February 2016 and have had to fit it in between other commitments. I’ve loved watching her develop, from a bald thing to a very ‘hairy coo’ with her own personality.” Elli has also created dogs, a goat, polar bear and alpaca, using nothing but junk. She loves adding to her very own zoo because animals make people happy, and that’s what art is all about to this Kenilworth local. “I seem to make mostly animals because I appreciate people’s reactions to them. They smile, laugh and enjoy themselves, forgetting about the gloom and doom in the world for a minute,” she says. “Most of the time I prefer animals to humans, although in everyday life the only animals I interact with are goannas and scrub turkeys. So I make animals instead. “It can be tricky using different materials though, because no one can really teach you how to do it. You work it out as you go and for me that’s part of what I love about it. You have to get the shape, make it stand up, make it work, but I really enjoy that process.” 102

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Elli painting Starey Hairy Coo

NOW YOU SEE ME

“

I JUST DECIDED THAT IN MY WORK I’D RATHER MAKE STATEMENTS ABOUT LIFE IN A HUMOROUS WAY. I COULDN’T DO ANYTHING I WASN’T PASSIONATE ABOUT OR THAT WAS TOO GLOOMY. LIFE IS TOO SHORT FOR THAT.

”

FISH OF MANY COLOURS

So what’s next for Elli? Well, she’s not sure. But it definitely won’t be bovine part three. “I’m over furry cows now by the way,” she says with a laugh. Starey Hairy Coo (the highland cow) is destined for Sculpture on the Edge, a contemporary 3D exhibition presented by Arts Connect Inc, which runs over four weeks and is held at Spicers Tamarind Retreat, Maleny, in September. Find out more about Elli at ellischlunke.com and Sculpture on the Edge at artsconnectinc.com.au

“SHOWTIME” Ann O’Connor

La Vie en Rose

Gerry O’Connor

Inquisitive, In Thought, The Student

October 7 to 29, 2017 Queensland ceramicists Ann & Gerry O’Connor bring an air of performance to their respective works of sculpted white clay and raku. An exhibition of skill, humour, thought and joy.

Art on Cairncross

Cairncross Corner, 3 Panorama Place, Maleny, Qld. P. 07- 5429 6404

E. admin@artoncairncross.com.au

Open Tuesday to Sunday - 10am to 5pm

www.artoncairncross.com.au

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OFF THE WALL

IT TAKES

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IF ART REALLY does imitate life, Ann and Gerry O’Connor have a partnership made in heaven. Showtime, the husband and wife team’s joint exhibition, is an illustration of how opposite forces not only attract, but beautifully complement and enhance the other. Ann is a ceramic artist who works with white mid-fired clay. Her pieces are intricate figures that often contain elements of fantasy and surrealism. “The clay has a porcelain finish to it,” Ann says of the finished work. “The advantage of it is that I can do extreme things with that clay and I don’t have any collapses in the kiln, whereas porcelain, which uses very soft clay, tends to collapse if you try to do extreme things. The white clay is sturdier and more forgiving.” Gerry is a raku sculptor, producing works of abstract naturalism. Raku is an ancient form of pottery that originated in Asia and was used in Japan in the 1500s to make items for tea ceremonies. “The tea ceremony is based on Zen, with the idea of being associated with nature,” says Gerry. “Instead of having highly decorative work, the idea is to produce work that looks natural, rather than somebody imposing a definite idea on something. So that’s what I do; I follow that idea of emulating nature and producing work that looks natural rather than artificial.” Ann and Gerry have been jointly exhibiting their work since 1990. Ann, who is also a silversmith and jewellery-maker, describes their individual styles as being “at opposite ends of the poles”. “Gerry’s work is very spontaneous, but there’s nothing spontaneous about me I’m afraid,” she says with a hearty laugh. Gerry describes Ann as a “detail person”. Although their styles vary greatly, this artistic duo manages to work together in perfect synchronicity. This could be due, in no small part, to the fact that they have “never had a squabble in 55 years of marriage”, according to Gerry. >

CABARET STAR

“We work entirely differently, but we both appreciate each other’s work,” Gerry adds. “If I’ve got a problem, I’ll just call Ann over, and she’ll do the same with me.” They work together in the same studio, at their South-East Queensland home that is carved into a hillside and surrounded by lush rainforest. But there’s no problem regarding the invasion of each other’s professional space. “It’s a big studio – it’s three levels,” says Ann. “The middle level is a pottery level. Gerry has one side of the building and I have the other side. My clay is white and his clay is iron-bearing, so his clay can’t touch mine. In the loft is my jewellery studio and downstairs are all our kilns on the ground level.” As for their artistic inspiration, both Ann and Gerry take the lead from the natural environment that so generously surrounds their home and studio. “It’s absolutely lovely,” says Gerry. “We don’t have a view as such – we have an environment. We’re surrounded by trees. There are myriad birds, and we have wallabies, bandicoots and echidnas.” While nature provides the ideal creative environment, thematic inspiration for their joint exhibitions – such as Showtime – comes from within, according to Ann. “I usually work on some sort of a theme for an exhibition – I get a theme in mind and I try and run with that,” she says. “It often runs off the edge, of course. But the work for this exhibition is mainly to do with showing, being ‘out there’, and mainly in a performance field. “The figures are inspired by a concept. I get a bit of an abstract 106

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idea and put a story to it. Showtime was inspired by the idea of cabaret and burlesque. It takes its own storyline at that point and the figures evolve. They nearly always have a narrative to them. The idea is abstract but my interpretation of the idea grows and it becomes a narrative and very realistic.” Gerry’s works evolve more spontaneously during the creative process. “I take my inspiration from the shape of what I’m making,” he says. “Something grows. I try to be organic; I can’t necessarily say, ‘this has got to look like that when it’s finished’. I just start making something and see what happens. Raku is like that. “I firmly believe that the artist should be somewhat surprised when it’s finished. If you’re not surprised by it you’ve missed something somewhere along the line.” Ann’s artistic career began more than 50 years ago when she studied drawing at the Central Technical College in Brisbane. Raising a young family and living in the small country town of Monto in Central Queensland, she studied painting and drawing through the Flying Arts school for about 10 years before becoming a teacher. Then, about 30 years ago, both Ann and Gerry took a pottery course together. “It was a revelation to me,” says Ann. “I just touched the clay and I was home.” Although the pottery course was Gerry’s first official foray as an artist after a long career in journalism, his creative talents had not always been completely dormant – he is an accomplished playwright and photographer, with two of his photographic collections housed in the Queensland State Library. Together, Ann and Gerry’s unique styles combine to produce a body of work that is an intriguing display of sculptural expression. “I think we both very strongly believe that the end part of the production of what you make is that when you put it out there for somebody to see, they connect with it,” says Ann. “What you’ve put into it connects or speaks to somebody else – maybe in a totally differently language, because they’re looking at it from their experience. That’s the end product. I think if I can speak to somebody enough for them to really connect, it’s very pleasing to me.” Find Ann and Gerry’s work at Art on Cairncross, Cairncross Corner, 3 Panorama Place, Maleny. 5429 6404 or artoncairncross.com.au

November - a special exhibition of local printmakers featuring limited edition prints of linocuts, etchings, linoprints and more

December showcasing favourites Kendall & Brydie

Ruffled Feathers, limited edition reductive linoprint by Kim Herringe

October - Don Waters

Montville Art Gallery

138 Main Street, Montville (Opposite the Village Green)

www.montvilleartgallery.com.au

Open 10-5 daily

07 5442 9211

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ART DATES

KIDS ON WALL BY C CIARLO

1 Oil on board, 470mm x 675mm, $1700

ART

DATES

Take a moment to peruse some of the finest works from some of the best galleries on the Coast. LITTLE BOATS BY SARA PAXTON

ONGOING 1 ART ANTIQUES ANTLERS

This hinterland gallery features an array of contemporary and antique art from the Victorian Era to the modern-day Sunshine Coast. when ongoing where Art Antiques Antlers, corner Obi Obi and Post Office roads, Mapleton. 0414 782 079 or artantiquesantlers.com.au

2 ART NUVO

4 Oil and charcoal on canvas, 920mm x 920mm, $2750

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Art Nuvoâ&#x20AC;&#x2122;s diverse range includes a variety of artists working in various mediums and genres. New works are also arriving from Jenie Fawckner. when ongoing where Art Nuvo Buderim, 25 Gloucester Road, Buderim. 5456 2445 or artnuvobuderim.com.au

SWEET SUNDAY BY JENIE FAWCKNER

Oil on stretched canvas, 53cm x 53cm, $750 inc GST

5 ARTISANS

3 HOLLOWAY GALLERY

This Moffat Beach gallery has an impressive collection of quality artworks by local, interstate and international artists. when ongoing where Holloway Gallery, 1 Roderick Street, Moffat Beach. 5491 5557 or hollowaygallery.com.au

4 SPRING EXHIBITION

Hearts and Minds Art continues to showcase a stunning range of works by Australian artists including Sara Paxton, Teresa Mundt, Steve Graham, Susan Schmidt, Maree Welman, Tamara Sewoff, Jan Carlson, Richard John, Steve Graham and Jenny Kelly. when ongoing where Hearts and Minds Art, 1 Hastings Street, Noosa Heads. 0418 108 299 or heartsandmindsart.com.au

GALLERY EUMUNDI This Eumundi gallery is also home to Red Desert Gallery and features the incredible work of David Suters Timbercraftsman. when ongoing where Artisans Gallery Eumundi, 43 Caplick Way, Eumundi. 0409 848 098 or artisanseumundi.com

SEPTEMBER 6 NOW AND THEN

Three of the Sunshine Coast’s most treasured plein air painters, Tricia Taylor, Garry Dolan and Barry Back, celebrate our people, beaches and hinterland. The artwork will explore scenes that, from the artists’ point of view, interpret ‘what makes the Sunshine Coast’. when now to September 30 where Stevens Street Gallery, 2 Stevens Street, Yandina. 0448 051 720 or stevensstreetgallery.com.au >

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NOOSA BLUE BY DAVID SUTERS TIMBERCRAFTSMAN

6 7 Birds-eye Huon pine with transparent blue resin, 950mm x 400mm, $1440

7 SCULPTURE ON THE EDGE

Presented by Arts Connect Inc, this is a contemporary 3D exhibition, featuring 40 selected finalists displaying their work in the gardens of Spicers Tamarind Resort. An array of mediums is on display including recycled products, glass, wood, stone, metal and clay. when September 29 to October 24 where Spicers Tamarind, 88 Obi Lane South, Maleny. 1300 311 429 or artsconnectinc.com.au

8 OPEN STUDIOS

Presented by Arts Connect Inc, 17 personal studios with 19 artists will open their doors to welcome art lovers to share their world over two weekends. The event, run in conjunction with Sculpture on the Edge, is a unique opportunity to engage with some of the hinterlandâ&#x20AC;&#x2122;s well-known professional artists. when September 30 to October 2, October 7 and October 8 where 17 various hinterland locations. 0448 278 478 or artsconnectinc.com.au 110

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CURRENTLY DESPERATE BY 2016 SCULPTURE ON THE EDGE FINALIST

Ceramics and barbed wire, 100cm x 100cm x 100cm

YANNI VAN ZIJL

SPIRIT LEAD ME BY TRICIA TAYLOR

Spicers Tamarind Resort 88 Obi Lane South, Maleny

29 Sept – 24 Oct

9am to 5pm daily

Free entry

Proudly sponsored by:

Pastel, 900mm x 600mm, POA

11 BEN LUCAS 9 WHITE GLOVE

Featuring original artworks by Kyarna, Gabriel Böhmer and Kirty Bell, White Glove also features hand-signed limited-edition cartoon cells by Chuck Jones. This is an innocent, quirky and thought-provoking exhibition. when September 30 to October 29 where Holloway Gallery, 1 Roderick Street, Moffat Beach. 5491 5557 or hollowaygallery.com.au

OCTOBER 10 ARTIST OF THE MONTH

This exhibition features a fabulous collection of paintings by the ever-popular Don Waters, which can only be described as quirky, colourful and full of life. when October where Montville Art Gallery, 138 Main Street, Montville. 5442 9211 or montvilleartgallery.com.au

& TESS CHODAN Showing at Stevens Street Gallery are Ben Lucas, with his beautiful meditative seascapes, and Tess Chodan, whose unique sculptures work in the area of entomology. They are two of the artists whose work is on display in this collection of contemporary local talent. when October 4 to December 2 where Stevens Street Gallery, 2 Stevens Street, Yandina. 0448 051 720 or stevensstreetgallery.com.au

Special open studio events in conjunction with Sculpture on the Edge September 30, October 1–2 & 7–8 More info at: www.artsconnectinc.com.au

THE PATCHWORK ANGEL FABRICS, YARNS, PATTERNS AND CLASSES

TRADING HOURS Mon - Fri 9am - 4.30pm Saturday 9am - 2pm

12 SHOWTIME

This is an uplifting exhibition of joyous ceramic figures and vessels inspired by performance and full of colour and fun. Ann O’Connor and Gerry O’Connor work in completely different ways and styles, but complement each other to bring a wonderful collection together. when October 7 to 29 where Art on Cairncross, Cairncross Corner, 3 Panorama Place, Maleny. 5429 6404 or artoncairncross.com.au >

343 Mons Rd, Forest Glen 4556 | Phone 07 5477 0700 Email info@patchworkangel.com.au www.patchworkangel.com.au Take Exit 200 off the Bruce Hwy Just 1 hour North of Brisbane & 30 mins South of Noosa

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THE INCONSPICUOUS BLACK SHEEP BY KIRTY BELL

A COLOURFUL BUNCH BY KENDALL PERKINS-BRAKELS

15 Mixed media, 110cm x 81cm, $2500

Oil on canvas, 600mm x 500mm, $900

MORNING STILLNESS BY SARAH LARSEN

NOVEMBER 13 PRINTMAKERS

SHOWCASE This region is a hotspot of talented printmakers and Montville Art Gallery has put together a selection of the best. See exquisite original, handmade prints in a variety of mediums. when November where Montville Art Gallery, 138 Main Street, Montville. 5442 9211 or montvilleartgallery.com.au

14 DIFFERENT VIEWS

Sarah Larsen paints heartfelt, often semi-abstract landscapes based on her home in Central Queensland. In her highly awarded career, she has always taken inspiration from her environment depicting feelings as well as visions, but always with optimism and colour. when November 4 to 26 where Art on Cairncross, Cairncross Corner, 3 Panorama Place, Maleny. 5429 6404 or artoncairncross.com.au 112

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14 Acrylic on canvas, 69cm x 139cm, $4500

DECEMBER 15 ARTISTS OF THE MONTH

Kendall and Brydie Perkins-Brakels are two artists of remarkable talent. Their bright and colourful works lift the spirit and reflect the excitement of summer. when December where Montville Art Gallery, 138 Main Street, Montville. 5442 9211 or montvilleartgallery.com.au

16 PRECIOUS LITTLE â&#x20AC;Ś PRICES This pre-Christmas event from all the gallery artists is on many calendars already, but this year will also offer a selection of artworks, both small and large, at littler prices. An opportunity for indulgence! when December 2 to 24 where Art on Cairncross, Cairncross Corner, 3 Panorama Place, Maleny. 5429 6404 or artoncairncross.com.au

antiques

art &

TRAIL STOCKIST CODE

antiques art

1 NOOSA HEADS

ENIGMATIC DRAWINGS HEARTS AND MINDS ART ISABELLAâ&#x20AC;&#x2122;S FINE & ANTIQUE JEWELLERY JIVE POETA HERFORD ON HASTINGS

2 NOOSA JUNCTION

FINE ART GALLERY ENIGMATIC DRAWINGS

3 NOOSAVILLE

ARTVISION

4 TEWANTIN

HEARTS AND MINDS ART NOOSA REGIONAL GALLERY

5 POMONA

POMONA RAILWAY STATION GALLERY

12 MOOLOOLABA 6 COOROY

THE COOROY BUTTER FACTORY ARTS CENTRE

7 EUMUNDI

STEVENS STREET GALLERY

13 SIPPY DOWNS

14 MOFFAT BEACH

ANTIQUES & FLASH TRASH ART NUVO PATSY KIMBALL ANTIQUES

CALOUNDRA REGIONAL ART GALLERY

16 GLENVIEW

GO ARTY

11 BUDERIM

HOLLOWAY GALLERY SEAVIEW ART GALLERY

15 CALOUNDRA

MIDMODOZ

10 MAROOCHYDORE

UNIVERSITY OF THE SUNSHINE COAST GALLERY

9 PEREGIAN BEACH

AVENUE J ANTIQUE JEWELLERY DAVID HART GALLERIES GALLERY BENEATH

ARTISANS GALLERY DAVID SUTERS TIMBER CRAFTSMAN RED DESERT GALLERY

8 YANDINA

OPALS DOWN UNDER

17 LANDSBOROUGH

LANDSBOROUGH GALLERIES

18 CAIRNCROSS CORNER

ART ON CAIRNCROSS

19 MALENY

BEN MESSINA GALLERY DAVID LINTON GALLERY HOLDENS GALLERY MALENY ART DIRECT PEACE OF GREEN GALLERY

20 MONTVILLE

ARTIQUE AUSTRALIS OF MONTVILLE ANTIQUES MAIN STREET GALLERY MONTVILLE ART GALLERY THE OPALCUTTER

21 MAPLETON

ART ANTIQUE ANTLERS saltmagazine . com . au

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ON THE INSIDE

Light ME UP WORDS LAHNEE PAVLOVICH PHOTOS KRISTA EPPELSTUN

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DAVID SUTERS Timbercraftsman

Handcrafted in Eumundi... Inspired by the Natural Beauty of Solid Timber

LIGHTING CAN BRING a room to life, turn a house into a home and set the mood in an instant. Jade Pollard from Noosa Lighting says the home’s lighting is like the icing on the cake, the final touch that brings it all together. “Unfortunately the lighting is one of the last things considered though, but it’s crucial to be able to enjoy your property when you are there,” Jade says. “You have worked hard and sacrificed to be able to build your dream home so you deserve to be able to relax and enjoy it. Lighting helps bring that dream to life.” So when the owners of a Noosa Heads property approached Noosa Lighting, Jade knew it was important to get the feel right for the home, which overlooked the beautiful Noosa Main Beach. “Tim from Tim Ditchfield Architects arranged a meeting to discuss an upcoming project,” says Jade. “We ran through the plans, the client’s requests and any issues we may have with particular areas of the build, especially considering it was an extensive renovation of an existing property. We then selected fittings, checked for any issues regarding location, and [checked the] cavity space for recessed fittings. After that was done we sent through the selections for approval by the architect and clients. “The clients had a couple of requests with this project. The main one from a build perspective was the recessed channels in the ceiling which accommodate surface-mount downlights. The clients had a similar downlight set-up in another property and we were requested to find a suitable fitting that could be powder-coated a custom colour to match the paintwork throughout the property. >

Exclusive to

Artisans Gallery eumundi

43 Caplick Way, Eumundi Q Cindy: 0409 848 098 David: 0413 509 482 Follow us on Facebook and Instagram e: info@timbercraftsman.com.au w: timbercraftsman.com.au

“

MOST PEOPLE SPEND THE MAJORITY OF THEIR TIME AT HOME LATE IN THE DAY AND THROUGH THE NIGHT. YOU NEED GREAT LIGHTING TO BE ABLE TO MAKE THE MOST OF YOUR PROPERTY WHEN YOU ARE THERE THE MOST.

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“There were also recessed aluminium channels in the ceilings of the ensuites and garage that had LED ribbon installed. This gave a streamlined, almost invisible light fitting during the day and a practical light at night when it is needed. There were a couple of areas where these had to be surface-mounted but they still give a great look to the room. The clients also wanted to highlight some of the foliage on a large poinciana and Norfolk pines, so of course we accommodated this.” When it comes to getting the ambience of a property just right, lighting plays an important role. This home, for instance, is in a stunning beach location, has hardwood timber throughout, and has a lot of clean, white space and simplistic yet stylish fittings. Therefore the Noosa Lighting team used energy-efficient LED lights with the ability for dimming – this added the effect of opening the rooms up even further and created a true beachside feel without sacrificing style or class. “This property is relaxing and laidback,” says Jade. “It is in a beautiful location and Tim Ditchfield has done an amazing job upgrading and blending the property into the surrounding bushland, and we wanted to complement that with the lighting. It is designed so it can be enjoyed to the full without being lit up like a warehouse. Even the up-lighting on the trees is designed so that it can be viewed from several levels and even from the master bedroom, but not noticeable from a distance. “Most people spend the majority of their time at home late in the day and through the night. You need great lighting to be able to make the most of your property when you are there the most. We believe in subtle lighting that suits the requirements of the particular area. It is very easy to go overboard with the amount of lighting you use,” he adds. 116

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“There are so many variables with selecting lights. Different wattage, colour temperatures, lenses, angled reflectors all can make the difference between average lighting and great lighting.” For Jade and the Noosa Lighting team, it comes down to the time they spend with their clients beforehand to determine the exact look and feel they are after. “We really try to work out what a customer wants to use a particular area for,” he says. “You don’t want harsh lighting in a lounge room and super-low lighting in a home office. That’s where we can provide the advice people require to light their properties so they can enjoy them to the full. “We also advise on the correct switching and dimming throughout. With LED lighting there can be some restrictions on dimming. Some LED fittings can’t be dimmed at all and others have to be used with a particular dimmer. We work closely with the architect, builder, electrician and cabinet-makers to make sure the project runs as smoothly as possible.” The team at Noosa Lighting used a variety of suppliers for this project with most of the fittings coming from Australian and New Zealand companies. “The downlights were from Opal Lighting, the external wall fittings from Unios and the garden feature lights, deck lights and tree lights were from Hunza Lighting in New Zealand. These companies were chosen as they provided a huge amount of versatility with different options to suit all applications. We only use suppliers that we can rely on to not only provide a quality product but also back that product up with after-sales support,” Jade says. noosalighting.com.au

HOMEWARES LuxR solid brass LED hanging light, $334. Available at Noosa Lighting, 168 Eumundi Noosa Road, Noosaville. 5449 8422 or noosalighting.com.au

Salt & Pepper Masonry 12-piece dinner set, $139.95. Available at Domayne, Maroochydore Homemaker Centre, 11-55 Maroochy Boulevard,Â Maroochydore. 5452 1400 or maroochydorehomemakercentre.com.au

LET THERE BE BRIGHT

Freeform camphor laurel desk with glass and timber inlays, veneered gumleaf handles and carded drawer fronts, by David Suters Timbercraftsman, POA. Available at Artisans Gallery Eumundi, 43 Caplick Way, Eumundi. 0409 848 098 or artisanseumundi.com

EMBRACE SPRINGTIME VIBES WITH NATURAL ELEMENTS, GENTLE LIGHT AND A FRESH PALETTE OF COASTAL HUES.

Pony Rider cushions, $149 each. Available at Serengeti, 2/5 Gibson Road, Noosaville. 5449 7756

Sunnyblue Designs indoor and outdoor cushion covers, $39 to $49, various sizes. Available at Original Eumundi Markets, 80 Memorial Drive, Eumundi every Wednesday and Saturday. 0406 913 608 or sunnyblue.com.au

Hanging coloured antique glass flower, handcrafted by Valerie Gaugeac, $399. Available at Hearts and Minds Art, 1 Hastings Street, Noosa Heads. 0418 108 299 or heartsandmindsart.com.au

Bemboka Trieste luxury cotton blankets, $529.95 (queen and king), $599.95 (super king). Available at Signature on Hastings, 18 Hastings Street, Noosa Heads. 5474 9400 or signatureonhastings.com Fiddlesticks yarn cakes, $14.95 each. Available at Patchwork Angel, 343 Mons Road, Forest Glen. 5477 0700 or patchworkangel.com.au

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COTTON TREE

SALT FEED

NOOSA HEADS

Dear salt-y readers, We hope you enjoyed your spring dose of salt. Follow us @saltmag and share your Sunny Coast moments via #saltmag for your chance to WIN a year’s subscription to salt magazine. The team at salt. xx

COOLUM BEACH

@SALTMAG #springgiveaway

EUMUNDI

TOURIST INFORMATION

CLIMATE No wonder it’s called the Sunshine Coast, with an average of seven hours of sunshine every day (this is one of the highest amounts in the world). Spring (September to November) days are glorious, with an average temperature between 13°C and 25°C and an ocean temperature of 22°C. Temperatures in the hinterland can be several degrees cooler.

SCHOOL HOLIDAYS September 16 to October 2, 2017

MARKETS Blackall Range Growers Market, 316 Witta Road, Maleny, third Saturday of the month, 7am to noon. Caloundra Country & Farmers Market, 17 Buderim Street, Currimundi, every Sunday, 6am to noon. Caloundra Street Fair, Bulcock Street, Caloundra, every Sunday, 8am to 1pm. 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. Fishermans Road Sunday Markets, Fishermans Road, Maroochydore, every Sunday, 6am to noon. Kawana Waters Farmers’ Market, Sportsmans Parade, Bokarina, every Saturday, 7am to noon. Maleny Market, RSL, Bunya Street, Maleny, every Sunday, 8am to 2pm. Marcoola Market, 10 Lorraine Avenue, Marcoola. Every Friday evening 4pm to 8pm. Mooloolaba Collective Markets, 15 Meta Street, Mooloolaba, fourth Sunday of the month. Nights On Ocean, Ocean Street, Maroochydore, second Friday of the month from 5pm. Noosa Farmers’ Market, AFL Grounds, Weyba Road, Noosaville, every Sunday, 7am to noon. Noosa Junction Twilight Markets, Arcadia Street, Noosa Heads, third Friday of the month, from 5pm.

TRAVELLING DISTANCES Brisbane to Caloundra........................ 100km Brisbane to Mooloolaba...................... 105km Brisbane to Nambour......................... 110km Brisbane to Noosa ............................. 148km Noosa to Montville............................. 56 km Mooloolaba to Maleny........................ 41km Caloundra to Kenilworth..................... 77km

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

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: 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. SLIP, SLOP, SLAP, SEEK AND SLIDE Slip on a shirt (preferably a long-sleeved shirt). Slop on the sunscreen (+30 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.