salt magazine - spring 12 by salt magazine

YOUR COMPLETE SUNSHINE COAST LIFESTYLE MAGAZINE

SPRING ’12

FROM THE EDITOR FEATURE

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Refresh, renew and re-energise – the first three words that come to my mind when I think of the beauty that is spring.

been one to show the region to holidaying guests, I strongly encourage it. It will open your eyes to the area and what it offers.

And, without intention, it seems we’ve woven these sentiments throughout the pages of the newest edition of salt.

We know the Sunshine Coast does food, views and beaches well, but we’ve discovered another reason why people jump on a plane or buckle up and hit the road to come here – wellness retreats. From page 20, Linda Read recounts visits to three very different retreats, where she sought to understand how we can achieve balance, reduce stress and take control of our lives.

As with every issue, we look to bring you something that is varied, well informed and has a little something to please every reader’s keen eye. But flicking back through these pages, I can’t help to think the seductive pull of spring has led us to revel in how satisfying and full life can feel when you slow down the pace, re-evaluate and – as corny as it may sound – follow your heart. Each person the team has met and each place we’ve visited along the way in bringing this issue to life has made us ease up and savour life. Jane Fynes-Clinton put a halt to busyness to play explorer for our main feature from page 6. With visitors in tow, Jane walked an unrivalled coastal pathway and took in life’s little moments during a stroll from Moffat Beach to Kings Beach. If you’ve never

We also escaped to the hinterland for a lazy afternoon picnic and luckily for you we decided to share the recipes. Flip to page 54 to see what we dined on and how easy it is to whip up a few delicious plates for your next social occasion. Enjoy the issue (and the food)!

CLAIRE PLUSH

contributors What is your dream travel destination and why?

writer BenJAMIN Law

writer KARINA EASTWAY

DESIGNER MICHELLE WELLER

WRITER FRANCES FRANGENHEIM

My partner and I are currently planning a trip to our two favourite cities. My favourite city is Tokyo; his favourite city is New York. I’ve always loved Japan. The food is incredible, the people are exceptionally wellgroomed and there is this beautiful mix of incredibly ancient culture with hyper modern technology. It works.

There’s little that remains elusive and mysterious in this world but the Northern Lights (aurora borealis) are definitely on the list. Chasing the lights across the Arctic Circle would be my dream travel destination and knowing that I’m relying purely on luck and good weather to see them is half the appeal.

Finland. For Helsinki, the World Design Capital ’12 – a city that believes design is the way to a better human existence ... and Lapland, for the Northern Lights experience, husky sled rides and snowmobile safaris!

I dream of one day walking the Camino de Santiago pilgrim’s trail from the Pyrenees to Santiago de Compostela. I love the idea of walking as meditation and can imagine feeling high on life after spending days on end in the fresh air.

cover photographer ROBYN FINLAYSON Robyn’s photography has grown from a passion for the natural landscape and a fascination with the ability to capture a moment in time. Fraser Island’s vast, diverse landscapes inspired her to try and capture its rare beauty. Robyn aims to evoke an emotional response in the viewer and hopes to encourage others to share her enjoyment of, and respect for, the World Heritage-listed island. Robyn’s work can be found online at fraserislandgallery.com

Thanks to our other contributors Alex Fynes-Clinton, Tyson Stelzer, Linda Read and Anastasia Kariofyllidis. salt is subedited by Jane Fynes-Clinton and proofread by Jane Todd. 2

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ingredients

SPRING

2012

“salt is born of the purest parents, the sun and the sea” Pythagoras

The cover image was captured in Yidney Scrub Rainforest on Fraser Island. It was shot on a Hasselblad XPAN II with a 4/45mm lens and on film. The aperture was f/5.6 and the shutter speed was 1/15 of a second.

down harmony highway An exploration of Sunshine Coast wellness retreats finds salves for body, mind and spirit.

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

108 GREAT OUTDOORS salt experiences the wonders of lawn bowls.

fraserislandgallery.com

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WALKING ON THE EDGE salt walks the coastal path from Moffat to Kings, and finds delights dotted along the way.

close to home

Cover kindly supplied by Robyn Finlayson.

TOT A L L Y C OV E R E D

Editorial and Advertising enquiries: Email: info@saltmagazine.com.au General Enquiries: 0408 445 219 Website: saltmagazine.com.au

IN THE LIMELIGHT

104 36 creative expressions

pursuit of passion Love and horses shape a new, fulfilled life for Rebecca and Alex Watson.

BOOKS&BLOGS Four coffee table books and four blogs are dedicated to digging around in the rich, brown earth.

MEET THE DESIGNER Jeweller Paul New keeps his feet on the ground as he makes dreamy handcrafted pieces.

ARTIST Artist Caroline Magerl, renowned for her portraits, has a chameleon-like ability to move between art forms. OFF THE WALL salt meets John Pointon, who might be 76 years old, but is years away from hanging up his paint brush. art DATES The Sunshine Coast has some of the best art galleries in the world. Find out what will be on show, where in spring. art SPACE salt’s very own gallery space, featuring some of the finest artworks on the coast.

taste & tipples

body & beauty

fashion A sensational spread of the most fabulous styles for spring.

beauty Products that beautify and glamorise eyes.

PAMPER & PREEN Relaxation is the name of the game at The Spa Room, Mooloolaba.

HEALTH The phenomenal power of nuts.

table talk salt meets the duo behind Sandbar Café and Kiosk, who let natural flavours and sights speak loudest.

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

PRODUCE PEOPLE Bananas are Ray Nelson’s passion and in his bloodline.

culinary creations The chefs from The Loose Goose share a treasured recipe.

relaxed recipes Perfect fare for picnicking.

salt cellar The luscious taste and wild popularity of pinot gris and grigio.

staples

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

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

look at me Kelly Tilse’s magic touch puts the calm into planning weddings.

LAW ACCORDING TO BENJAMIN Columnist Benjamin Law recalls how important Sunshine Coast shopping centres were in his growing years.

living & lifestyle

Natural Connection Nicola Chatham shares what she has gleaned about organic produce from harsh experience.

in your dreams An award-winning modern bush home blends into the landscape.

102 homewares Sublime items for the

home that take their lead from nature.

104 UP & COMING Coast designer

Karmin Kenny found inspiration for her lifestyle label in exotic India.

110 tourist information Essential

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

112 MAP of the Sunshine Coast.

salt is a free quarterly magazine published by Johns Publications Pty Ltd for distribution between Bribie and Fraser Island and inland to Kenilworth and select areas throughout Brisbane. PO Box 1015, Maleny QLD Australia 4552 Fax: +61 7 5441 6589 © Copyright 2012.

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FEATURE

Walking on the edge w o rds J ane F ynes- C linton pho t os C laire P lush

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A passerby takes in the unfolding view atop Moffat Headland.

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It is almost corny, so perfect is the scene that plays out. A pod of dolphinS surfaces and dips, peeking at the handful of lucky bystanders on the Moffat Beach shore. Half a dozen grey bodies of different sizes punctuate sea and sky, animating the landscape. The small audience watches, agog and amazed that they are here at this moment and in this place. If I had not seen it myself, I would never have believed it happened at all. The unscripted dolphin show is a poetic end to a walk along part of the Caloundra Coastal Walk that skirts the coastline from Buddina to Golden Beach. Its continuous 25 kilometres takes in beach and dune, hill and valley, mansions and empty spaces, all on a clearly laid out footpath. It is a walk that I love, and since discovering it a couple of years ago, I explore its sections as often as time and weather will allow. It explores a part of the Sunshine Coast which has beauty and variety that are, simply, food for my soul. Today I am showing it off to my guests, a retired couple from England who are keen to sample the elements and taste the treasures of the Sunshine Coast that might not feature in internet searches and tourist brochures. Today, she shines like justice. Although I have run along the track before, and explored larger pieces of it on other days, today we vow to savour it slowly, consciously enjoy each piece and explore each nuance. >

Give your child the Star Treatment at the new City Stars Kindergarten!

Our brand new state-of-the-art Kindergarten at Caloundra City Private School is now open. This fully air-conditioned, eco-friendly kindergarten is now open and the children love it. City Stars Kindergarten is open to all children 4 years of age by 30 June 2012. Classes are strictly limited to 24 students with individual needs catered for by a qualified teacher and assistant ensuring your child has every opportunity to thrive.

Proudly funded and supported by the Queensland Government.

Gold Stars All Round at Caloundra City Private School.

Pelican Waters Boulevard, Pelican Waters www.ccps.qld.edu.au

CRICOS NO: 03241C

CC18981

Students will enjoy the future of learning with iPads too.

5437 5800 saltmagazine . com . au

Ancient, sacred places • The Sunshine Coast beachfront and inland to the mountains was the traditional home of the Undambi people before European settlement in the 1860s. • The headlands at Caloundra and Moffat were very sacred to the Undambi and were considered dreaming areas. • Engravings on the rock shelves adjoining the Moffat, Shelly and Kings Beach areas were visible until the 1930s. They featured footprints of dingos, emus, birds, kangaroos and humans.

Fear of war • The belief that Australia would be invaded by enemy forces at Caloundra was so great that from May to August 1942, Australia was defended at Wickham Point, Caloundra by the 2/27 BN AIF. • An American radar training school was set up in Caloundra in 1943. Many local houses were commandeered by the American forces for their servicemen to be trained before deployment to fight in Asia and the Pacific. • During World War II, the beaches and dunes were barricaded with barbed wire. Machine gun posts were situated at each end of Kings Beach and a 25lb gun emplacement faced out to sea behind the surf club building. • The fear of war was rooted in reality. In the dead of night on May 14, 1943, a Japanese submarine torpedoed the hospital ship Centaur off the coast of Caloundra, killing 268 men and women. It remains where it was found in December 2009, about one nautical mile from its last known co-ordinates. It is protected by the government and will lie undisturbed as a mark of respect to the dead.

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We are far from alone, but a world away from our space being crowded. People and pooches are out and about as we are, enjoying the sunshine. We are a rag-tag collection of activity levels and ages, from high-speed runners to doddering wanderers. But there is room for everyone. We start at Tooway Creek, which forms a kind of visual edge to the beach front at Moffat. The waves on Moffat Beach are small today, the breeze light and everything is washed clean by recent rain. We leave behind Eleanor Shipley Park, with its happy little people who squeal and run as their bigger carers look on. Our legs burn a little as we march up the steep Moffat Headland, but the sight of the sun on the sea keeps our heads high. Thousands of photos have been taken from vantage points that lead to the headland itself, but the endlessness of the sea and sky are striking when seen in person. We pause at a tribute to the survivors of the Queen of Colonies disaster that marks the path. That death and fear visited this beautiful place in the 1860s is a reminder that Mother Nature can be as brutal as she can be kind. I am glad to have caught her in a particularly good mood today. Pioneers of the Sunshine Coast surfing culture Ma and Pa Bendall are honoured on the headland, too. The local surfing legends of the 1950s and 1960s were renowned for their love of the wave and encouraging others to dip their feet in foamy water. They are credited with drawing locals into this newfangled, nature-based activity. The half-a-dozen bodies who are prone on their boards today, lying in wait for the long line waves off the headland, are living out the Bendalls’ passion. Whales pass by and are visible from Moffat Headland as they make their annual trips to and from Antarctica. Crisp, pretty >

The winding walkway wraps itself around the tops of Moffat, Shelly and Kings Beach.

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Local secrets

Illustration Peter Hollard

• The rock shelf at Shelly Beach is a world in itself. Teeming with sea life, at low tide its pools feature up to 20 different marine species and interesting rock formations that just beg to be explored. Just tread carefully, as the mossy rocks can be slippery. And keep an eye on the tide so as not to look up from your visual exploration to find yourself cut off from the beach. • A boat ramp between Shelly and Kings Beach is easily accessible and a quiet, prime spot for fishing and snorkelling. Keep an eye open for approaching boat trailers. • Birds abound along the pathway. We counted at least a dozen species on our

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walk, from the majestic sea eagle to the comical ibis. The songs, with all manner of tone and lilt, make quite a soundtrack to walk to. • On days when the rolling surf is taking a breather, conditions in the Moffat Beach bay are perfect for having a go at stand-up paddle boarding and the perfect launch spot for sea kayaking. • Dogs run off-leash at Moffat and Shelly from 4pm to 8pm. It is a dog lover’s paradise and whole communities of canines (and their owners) gather for water and sand play. • Toilet blocks are located at each of the beaches along the way. There is also a multitude of gas-fired barbecues scattered about and picnic tables galore.

War memorials along the headland at Caloundra pay tribute to those who are no longer with us.

sailboats play as they pass in their owners’ pursuit of pleasure; cargo ships lumber by, serious in their need to keep to commercial timetables. To stand and see it all from the headland is to watch what goes on over the edge, in the great beyond and passed the confines of solid earth. We pause and enjoy the parade. The walkway hangs for a time across the top of the headland, past lucky residents of old fibro homes and new unit blocks, then it descends and the path sweeps back from the beach, tucking behind dunes and low-lying scrub. The view switches 180 degrees, and we gaze on homes that are as beautiful as man can make. Generously proportioned and perfectly positioned, they sit up high to greet the ocean with a face of glass and timber deck. We feel privileged to be able to saunter in the space between prime real estate and the edge of the world. Shelly Beach’s arms encircle the warm sand that crouches between Moffat Headland and ancient rock shelves and pools that separate her from busy, shiny Kings Beach.

Like Moffat, the beach is unpatrolled, but Des Dwyer parkland is perfect for picnicking and it is easy to lose hours poking around the Shelly Beach rocks. Indentations and cracks in the rocks look like lines on giant hands, on which water and wind have written their stories over eons. Crabs scramble and fish zip at the sight of us, our curious, peering faces scaring them into watery shadows. It is remarkable that the tiniest pool is enough to harbour essential minutiae of marine life. Some rock poolers see octopus and sea snake, but we are not so lucky today. The headland at Caloundra is officially called Wickham Point, named after and by the explorer who charted it, Captain John Wickham. It is generous and leafy, and the path that traces it is lined with the names of those who served in war to defend the freedoms held dear by those who were to follow them. The listed battlefields are sobering and seem so far from this pretty place: New Guinea, the Pacific, France, Vietnam, Korea, Iraq. One family, the Fullers, have plaques that mention three brothers – Roy, Alf and Ben – who all fought in World War II and survived into >

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The rock shelf at Shelly Beach is perfect for a morning of exploration.

Those who made their mark • A replica of words carved into a pandanus tree is found on the Moffat Headland portion of the path. On the first of five voyages between the UK and Queensland in the 1860s, a woman died in childbirth on board Queen of Colonies and some volunteers on a lifeboat brought her body ashore for burial. A violent squall then prevented them from returning to the boat, and the captain decided to head for Brisbane and send a rescue party from there. Fourteen days later, survivors were found, starving and sunburnt in the then-uninhabited area. Some, fearing imminent death, had carved “Queen of Colonies” into a pandanus tree, and included their initials below it. • Ma and Pa Bendall were pioneering, late-starter surfers who lived at and loved Moffat Headland. In the 1960s, Pa was the world’s oldest competitive surfer and vied for honours in wellknown surf spots including Hawaii. They were well known for encouraging others to have a go at surfing and a competition bearing their name takes place at Moffat each year, attracting surfers from around the country. • Captain John Wickham, who charted the northern portion of Moreton Bay in 1847, named the headland at Caloundra Wickham Point.

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Descending to the showy and family-friendly Kings Beach.

their old age. Their names lie side-by-side with dignity on a pathway in the region they lived in. That some families gave so much so that we might enjoy a blue-sky day in a free nation is a sobering thought. An eagle shrieks overhead, welcoming us into Kings Beach. The waterpark is empty, but a few brave swimmers bob on this coolish day between the flags. Kings is grand, showy and popular – buildings of all kinds climb over this grandad of the area, and he has a lap large enough for them all to clamber for prime position. The choices for a coffee break abound. Our legs are keen for a little respite. We order takeaway coffees and sip them at a table with our faces pointed to the vast, untamed ocean. Caffeine and deep, pure joy fuel us up for a rather brisker walk back to Moffat. The curtain is about to go up on the unscripted dolphin show. Life doesn’t get much better than this. FOR EXTRA SALT visit saltmagazine.com.au to see more photos of the Caloundra Coastal Walk.

SIX SENSES

feel

Illustration courtesy of twigseeds studio, twigseeds.com.au

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

TOUCH IS THERE ANYTHING as beautifully soft as perfectly styled curls? Goldwell’s dualsenses Curly Twist 2-Phase Spray contains microfluid technology with bamboo extract to provide shiny, bundled curls full of bounce. It also increases hair combability and provides thermal protection for styling. At only $21.95 for 150ml, it’s worth every cent. Available at Smyths inc., Islander Resort, 187 Gympie Terrace, Noosaville, 5449 8877 or Ocean Breeze, 52 Hastings Street, Noosa 5447 4422 or smythsinc.com

HEAR The sixth album from accomplished Australian musician Ash Grunwald, Trouble’s Door is his “most personal album to date” according to the artist himself. While Ash is known for his blues and roots essence that always manages to get people stampeding to the dance floor, his talent on guitar and vocals is particularly evident in this ranging, melodic, funky and soulful compilation. I dare you not to shake it during “Shake That Thing” or not to spin around in delirious veneration to “180”. True musicianship is a rare and beautiful thing and Ash Grunwald has it in spades. review libby munro Jump over to the WIN page of saltmagazine.com.au for your chance to win one of three copies of Trouble’s Door.

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TASTE If little brown squares are your weakness, just wait until you try Conscious Chocolate. Deliciously creamy and oh-so smooth, these handmade bundles of choccy are almost too good to be true. Made from all-natural raw ingredients Conscious Chocolate contains no dairy, soy or gluten. And with flavours like mint, orange, nuts, raw cacao, and goji and coconut, we can almost guarantee that you will be coming back for more. At $7.50, we’re more than a little addicted to these tasty blocks of guilt-free heaven. Available at Organika, 205 Weyba Road, Noosaville. 5442 4973 or organika.com.au

SEE Whilst aT times it is physically challenging to watch, Snowtown is the most unforgettable Australian film of recent years. Based on the true story of the “Bodies in the Barrels murders”, Snowtown intimately follows the life of John Bunting (played with frightening intensity by Dan Henshall). Bunting was convicted of many murders in Snowtown, South Australia nine years ago, along with those he pulled into his sadistic web. With exceptional performances by every cast member involved (including a number of non-professional actors) this film will have you on the edge of your seat with its slow-burning, surreal, fly-on-the-wall perspective … and perhaps ducking under the doona from the chill of this devastatingly brilliant thriller. review libby munro salt has two copies of Snowtown to give away. Head to the WIN page of saltmagazine.com.au to go in the draw.

SMELL Tweaked to create an even better aroma and taste, Flame Hill Vineyard’s third venture into pinot gris is refreshingly crisp and full of flavour. Maintaining the style of Flame Hill Vineyard’s 2011 pinot gris, the 2012 release combines the perfume of baby rose buds with fresh green apple, a hint of grapefruit and a touch of nutmeg. At only $26.50 per bottle, this white wine is spring in a glass. Available at Flame Hill Vineyard, 249 Western Avenue, Montville. 5478 5920 or flamehillvineyard.com.au

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SECRETS

secrets

only a local would know Sensory, sumptuous Thai food is often found in little, tucked away places – smoky kitchens where the food is fresh and the flavours are fierce. It was with little surprise but great delight then that salt stumbled on a delicious Thai treasure right here in our own backyard. Thai Golden Beach Takeaway and Café is a must try. The chefs are Thai, the food is glorious and the price is right. The Massaman dishes are particularly tasty. With a little imagination, Patong Beach does not seem so far away. 3/46 Landsborough Parade, Golden Beach. 5492 3233. Map reference: N19

The sleepy coastal village of Marcoola often gets bypassed as people migrate from one end of the coast to the other. But we’ve found a tasty reason for you to slow down the pace and veer off David Low Way – Little Boat Espresso. This cosy coffee shop mixes vintage and retro and is the kind of place you head to if you want to sip on a peppermint tea or a smooth, strong coffee whilst curling up on a comfy couch and thumbing through your favourite book. 3 Lorraine Avenue, Marcoola. Map reference: N16

Where do you find the Sunshine Coast’s freshest seafood? Straight from a trawler! Mooloolah River Fisheries, a commercial fishing operation, processes and sells produce straight from the onsite marina. The fishery always has an amazing display of fresh seafood on ice, including fish, prawns, bugs, oysters, lobsters and crab and an undercover eatery where from the marina you can watch up to 36 trawlers unloading. Be sure to get in early for the catch of the day. Open 7 days a week. 201 Parkyn Parade, Mooloolaba. mooloolahfish.com.au Map reference: O17 18

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Uncooking classes. Sound interesting? That’s because they are! The lovely people behind Kind Living Café in Maleny have created a one-day cooking class where you can learn to make meals from raw foods. For $120, you will be taught step-by-step how to cook a three-course meal with raw alternatives. And the best bit? You get to eat the rewards. 23 Maple Street, Maleny. kindlivingcafe.com Map reference: J19

Join fellow local jazz lovers for a Saturday afternoon session of great line-ups, scrumptious food and wine at Le Jazz Club. This toe-tapping event is held weekly at the friendly Woombye Pub from 1pm to 4pm and has been known to feature artists including the Sue Bond Jazz Quintet, Canta La Tumba and Ingrid James. 3-5 Blackall Street, Woombye. thewoombyepub.com.au Map reference: L17

PICK If you haven’t heard of The Velo Project, you may have been living under a rock. This garage-based café is dripping with coolness and has the whole of the Sunshine Coast talking about its laid-back vibe. The décor alone is worth checking out but if you choose to stick around, salt recommends ordering a breakfast dish (eggs benedict is always a winner!) and a pot of tea. 19 Careela Street, Mooloolaba. theveloproject.com.au Map reference: O18

Want to truly get away from it all? A stone’s throw from Noosa’s glittering tourist strip is a cross-river ferry trip that will transport you to a world where pristine beaches, flora and fauna and unending landscapes remain untouched. The Noosa North Shore ferry carries two and four-wheel vehicles to the most northern area of the Sunshine Coast, gateway to lakes, 4WD beach access and the Great Sandy National Park (vehicle permits required). It’s an ideal way to enjoy an out-of-the-ordinary day trip with a boredom-busting choice of activities such as kayaking, beach fishing, walking tracks and quaint townships to explore. The ferry operates continuously from the river end of Moorindil Street, Tewantin every day of the year, from $6 each way. noosacarferries.com Map reference: M12

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FEATURE

down harmony highway words Linda Read photos Claire Plush 20

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Exploring the grounds of the picturesque Fountainhead.

Guests take part in an early morning stretch class at Living Valley Springs.

Wellness – what is it exactly, and how do we get it? WhilST a definition may be as elusive as the concept itself, there are some places in the world that exist solely for the purpose of achieving it. Wellness retreats, as they are popularly known, typically aim to improve a person’s physical, mental and spiritual wellness. They collectively offer different techniques, therapies and treatments to treat a wide range of problems and illnesses – many stress-related – and are often set in areas of immense natural beauty. Unsurprisingly, the Sunshine Coast hosts some of Australia’s best-known examples. Psychotherapist and hypnotherapist Peter McMahon, who specialises in treating depression and anxiety, concedes that wellness is a complex concept, yet he offers one definition: “Mental wellness, I guess, is the ability to manage your thoughts and emotions in a way that is suitable for your life. “Wellness retreats can be helpful if they teach people different techniques that they can use once they finish their time there and they’re back in the ‘real world’ again,” he says. Psychologist Maria Buglar agrees. “Going into a health retreat is a lovely way of removing stress for a certain period of time, but the objective should be to upskill people to manage their stress more appropriately, and to prepare them for the return back into the ‘real world’.”

and fat horses and cows raise their heads from lush paddocks as this city-dweller intrudes into their peaceful domain. I am in search of Living Valley Springs, a health retreat established 22 years ago which specialises in “The Cleanse”, the results of which purport to assist in “restoring vitality and enhancing physical and mental performance”. I find it about three kilometres from Kin Kin’s main street, set on 60 hectares of sublimely beautiful rolling green hinterland heaven. Peace. It surrounds me. The standard 10-day program here, where guests stay on the property in motel-style units dotted around, includes phases of fasting (supported by juices and protein shakes) and eating highly nutritious meals. The program also includes consultations with naturopaths, several treatments with natural therapists such as therapeutic massage, colonic hydrotherapy, lymphatic drainage and clay wraps, steam room sessions, and counselling from professional life coaches. In combination, these are designed to eliminate toxins from the body and optimise health. There is also a gym and personal trainer on hand, and walking tracks which guests can follow through the surrounding bushland. Living Valley Springs’ marketing and creative manager Samuel Clarke tells me many guests may be suffering from a range of serious health issues, whilst some come simply to “de-stress”.

I leave my own version of the “real world” to investigate.

Whilst therapists here often work in conjunction with doctors, the underlying philosophy at Living Valley Springs is that the body is all powerful.

Nature has orchestrated the perfect day as I weave my way along the road to the picture book township of Kin Kin, one of the gems of the Noosa hinterland. The whip birds’ calls pierce the crisp morning air,

“Ultimately, we believe the body has the power to heal itself if it’s given the right conditions,” Samuel says. “It’s a matter of looking at the root cause of the problem, then giving the body the right >

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Monks glide through Chenrezig’s rainforest property.

What is stress? When we are stressed, our bodies release hormones such as adrenalin and cortisol which cause physical changes in the body to help us react quickly and get through the stressful situation. This is sometimes called the “flight or fight response”. If the stress is ongoing, the physical changes can continue and lead to other physical and psychological symptoms, which can include the following: • Headaches, other aches and pains • Sleep disturbance, insomnia • High blood pressure • Upset stomach, indigestion, diarrhoea • Weakened immune system • Heart disease • Anxiety • Anger, irritability • Depression • Fatigue • Feeling overwhelmed and out of control • Feeling moody, tearful • Difficulty concentrating • Low self-esteem, lack of confidence psychology.org.au

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nutrients and the right conditions to actually have the best chance of healing.” But a holistic approach is needed, he says, to achieve overall wellness. “The body is made of many elements and you can’t ignore any of them if you want to achieve optimum health. “We are physical, mental and spiritual beings. If you’re not ideally healthy in any of those areas, you are not going to be achieving optimum health.” For a spiritual perspective on wellness, there is surely no better source than the Chenrezig Institute: a Centre for Buddhist Study, Meditation, Retreat and Practice. Nestled in the foothills of Eudlo, another picturesque hinterland town, Chenrezig was established in 1974 on 65 hectares of cattle grazing land. Transformed over the years into a sub-tropical nirvana, the thriving Buddhist institute is now home to a Tibetan lama, a large community of monks and nuns, students, volunteers and guests. Chenrezig’s mission statement includes: “We are committed to creating harmonious environments and helping all beings develop their full potential of infinite wisdom and compassion.” It’s hard to imagine a more harmonious environment than the one in which I now find myself. I feel as though I have stumbled onto a movie set as I drive along Chenrezig’s long narrow

Fresh, organic dishes are a delicious part of Fountainhead’s educational program.

driveway. A monk, walking towards me, his long red flowing robes providing a vivid contrast to the lush green rainforest background, lifts his hand in gentle greeting as I pass. The institute offers weekly programs of “drop-in” meditations, teachings, and pujas (prayer chanting sessions), as well as a variety of courses and retreats on weekends, including beginner and advanced Buddhist philosophy courses. The retreat provides some budget accommodation for those who wish to stay a little longer, but also welcomes day visitors, who can stroll along the bush paths or visit the formal “garden of enlightenment”. Many flock to the very popular vegetarian café for lunch. Chenrezig’s director Maureen Walshe tells me that around 10,000 people a year visit. “Some come for coffee and cake, some for a serious retreat,” she says. “Some come to learn to meditate or to escape the real world.

“Buddhists would consider the definition of ‘wellness’ a lot like the definition of ‘happiness’ as an absence of suffering,” Maureen says. “Wellness doesn’t mean the absence of illness – we all have varying degrees of illness that come and go, or for some that are persistent – but it doesn’t mean by default we suffer or are ‘unwell’.” With such contemplations offering food for deep thought, I climb the range to the hilly beauty of Maleny. Here, my destination is Fountainhead Organic Retreat and Health Education Centre, which is set on a stunning 16 hectare certified organic farm, right in the middle of rich dairy country. Established 10 years ago, Fountainhead specialises in helping people suffering from depression, anxiety and dependency issues. It offers group and private live-in programs, as well as weekend seminars. The retreat uses a technique developed at the centre >

How to stress less • Identify warning signs • Identify triggers • Establish routines, like regular times for exercise and relaxation, meal times, waking and bedtimes • Spend time with people who care • Look after your health • Notice your self-talk – avoid unhelpful negative thoughts like “I can’t cope” or “it’s not fair” with more calming talk like “calm down” or “breathe easy” • Practise relaxation – learn a formal technique such as meditation or yoga, absorb yourself in a relaxing activity such as gardening or listening to music, and do something each day that gives you a sense of pleasure, like reading a book psychology.org.au

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The Cleanse at Living Valley Springs uses green juices on the path to optimal health.

called the Fountainhead Method, which it describes as “not a ‘therapy’”, but “an educational program” which challenges negative ways of thinking. It combines this program with organic meals (mostly sourced from produce on the property), steam treatments, massages, organic cooking classes, personal training sessions, hot mineral baths and health lectures. Fountainhead’s assistant manager Mia Sahinovic is effusive in her praise about the positive results she says the retreat produces. “We’re challenging people’s beliefs,” she says. “It’s all about constructing new patterns in the neural pathways that will be more reality-based, more accurate, and more beneficial for them. “Don’t expect silver service or cocktails by the pool. We are five-star for the mind.” Mia’s infectious enthusiasm, combined with the earthy beauty of our surrounds, infuses me with an overall feeling of ... wellbeing. The promise of good things to come. And whilst the irony is not lost on me that I have to rush off shortly to head back to the deadlines in my “real life”, I take a couple of moments to breathe it all in. “It’s wonderful just to be here,” says Mia, smiling. “Can you feel it?” I can indeed.

WELLNESS WATCH Living Valley Springs Health Retreat, 15 Sheppersons Lane, Kin Kin. lvs.com.au Chenrezig Institute: a Centre for Buddhist Study, Meditation, Retreat and Practice, 33 Johnsons Road, Eudlo. chenrezig.com.au Fountainhead Organic Health Retreat and Education Centre, 67 McCarthy Road, Maleny. fountainhead.com.au FOR EXTRA SALT visit saltmagazine.com.au to see more photos of wellness retreats across the Sunshine Coast.

CALENDAR OF EVENTS

dream discover

explore SEPTEMBER

RICHARD CLAPTON Australian music icons don’t get much bigger than singersongwriter Richard Clapton. His performance at the Nambour Civic Centre will showcase his landmark 1977 album Goodbye Tiger, together with hits from his 40-year recording career. when September 29 where Nambour Civic Centre, Centenary Square, Currie Street, Nambour cost $69 scvenuesandevents.com.au

OCTOBER RUSSIAN NATIONAL BALLET THEATRE PERFORMS ‘SWAN LAKE’ Enjoy one of the world’s most-loved classical ballets performed by one of its most recognisable companies. Featuring the music of Tchaikovsky, this full-length production includes an ensemble of more than 50 ballet dancers in a timeless tale of good versus evil. when October 1 where The Events Centre Caloundra, 20 Minchinton Street, Caloundra cost $87.90 theeventscentre.com.au KATIE NOONAN & KARIN SCHAUPP IN CONCERT Songtress Katie Noonan and classical guitarist Karin Schaupp, two of the country’s most loved and talented female artists, have teamed up to produce a new album, Songs of the Southern Skies. We are thrilled they will be performing tracks from the album at Pomona’s historic Majestic Theatre as part of a national tour in October. when October 18 where Pomona Majestic Theatre, 3 Factory Street, Pomona cost $55 redchair.com.au GET CREATIVE FAMILY WORKSHOPS Get the family together and be inspired by the latest exhibition at the Butter Factory Arts Centre before spending time creating your very own piece of artwork. It’s your chance to get creative! All ages are welcome and no bookings are required. when October 20 where Cooroy Butter Factory, 10 Maple Street, Cooroy cost Free library.sunshinecoast.qld.gov.au

PICK Katie Noonan & Karin Schaupp

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NOOSA TRIATHLON Noosa’s very own international multi-sport event is as entertaining for spectators as it is for competitors. Events include a fun run, Tour-de-Noosa cycle with the stars, kids’ competitions, 5km bolt, Noosa legends triathlon and golf, complete with its own celebrities. If that’s not enough, the festival includes a family-friendly sport and lifestyle expo with music and food events. when October 31 to November 4 where Various locations across Noosa cost Free usmevents.com.au

NOVEMBER MELBOURNE CUP LUNCH Celebrate the Melbourne Cup in style with a scrumptious three-course meal and a glass of bubbles at Sirocco Noosa. Watch the race that stops a nation on the big screen, join in the sweepstakes or win a fashion prize. Sit back, relax and let the action come to you. when November 6 where Sirocco, 257 Gympie Terrace, Noosaville cost $65 sirocconoosa.com.au KRANSKY SISTERS COMEDY Mourne, Eve and Dawn Kransky, three endearing spinsters from Esk, present stories and homespun renditions of the popular songs they’ve heard on their wireless accompanied by tuba, musical-saw, guitar, keyboard, saucepan and toilet brush. Having a hoot is guaranteed. when November 10 where The J Noosa, 60 Noosa Drive, Noosa Junction cost $39 thej.com.au GOLDEN DAYS FESTIVAL In addition to an impressive line-up of musical talent, Golden Days has a strong surf, skate, BMX and art component setting it apart from other festivals and adding to the entertainment value for festival-goers. The event is held over two days, with major international acts appearing at the sports complex on Saturday and free family-orientated activities at Tickle Park on Sunday. when November 17 to 18 where Various locations across Coolum cost Saturday from $86, Sunday free goldendaysfestival.com

DECEMBER CHRISTMAS LIGHTS TRAIL Sunshine Coast Council will again host its annual Christmas Tree Trail, with 29 of our most spectacular and heritage-listed trees lit up for Christmas. You can find the trail map and interesting information on each of the trees via the council’s website. when From December 1 where Various locations cost Free sunshinecoastcouncilevents.com CAROLS ON COTTON TREE There’s nothing better to get you into the festive season spirit than the traditional Christmas event of carols in the park and one of the coast’s best is at Cotton Tree. Bring a picnic rug, picnic basket and family and settle in for an evening of festive cheer, live entertainment, Santa and a spectacular fireworks display. when December 1 where Cotton Tree Park, The Esplanade, Cotton Tree cost Free sunshinecoastcouncilevents.com AUSTRALIAN PGA TOURNAMENT A world-class event in a world-class location, the Australian PGA will again tee off at the spectacular Palmer Resort Coolum course with $1.5 million up for grabs. Be there to cheer on international celebrities or local favourites, all playing with plenty of skill, a lot to prove and plenty to lose. when December 13 to 16 where Palmer Coolum Resort, Warran Road, Coolum Beach cost Prices vary pga.org.au WOODFORD FOLK FESTIVAL This annual festival is more of a journey than a destination. Now in its 27th year, artists from across every performance genre gather in the hinterland festival village of Woodfordia to entertain, delight, amaze and inspire. It’s an annual pilgrimage for many and a must-do event for first timers. when December 27 to January 1 where Woodrow Road, Woodford cost Prices vary woodfordfolkfestival.com FOR EXTRA SALT visit saltmagazine.com.au for more events and exclusive online ticket giveaways or subscribe to pepper for updates.

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LOOK AT ME

Planning peace found in space and time w o rds F R A NC ES F R A NGENHEIM pho to s anastasia kariofyllidis & KA R EN BUC KLE

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It’s no secret that planning a wedding can often spell equal parts joy and disaster. Maleny wedding coordinator Kelly Tilse has the job of taking the “disastrous” part out of the experience for her clients and she has just the way to clear her mind for the task: a bicycle ride to work. It’s a gentle 20-minute journey from Kelly’s garden gate to her office door. On her trusty two wheels, she coasts along peaceful country lanes, flanked by century-old trees and with splendid views of the Glass House Mountains’ ancient volcanic outcrops. It sounds a romantic way to battle the work “commute”, but for Kelly it’s just another good reason to live in the country. Raised in Scone in the Hunter Valley of New South Wales, Kelly admits she is a country girl at heart and in Maleny she finds the thing she loves most about rural living: space.

Kelly moved to Maleny from Brisbane’s Samford in 2007 with her husband David – also from Scone – so their baby son could enjoy the carefree and outdoorsy childhood they had both experienced. Kelly and David launched Weddings at Tiffany’s in June last year along with Kelly’s parents, David and Colleen Pumpa. At the time, Kelly had been running her own successful wedding floristry business, Wedding Flowers in Maleny, for four years. “We used to come to this place a lot delivering flowers before we took over,” Kelly says of the gorgeous Queenslander that she has renamed Weddings at Tiffany’s. “It was run down and needed serious TLC.” Perched on a mountain ridge, the Queenslander venue enjoys spectacular views across the Sunshine Coast hinterland. On a clear day, views stretch to Moreton Island. >

Family affair: Kelly and David with their sons Jack and Harry and her parents, Colleen and David.

“My favourite time is dusk when the sky is clear. I call it an ‘Iced VoVo’ sky. It’s all dusty pink and mauve,” Kelly says. Working as a wedding florist for many years, Kelly had listened to what brides wanted in a venue but couldn’t find – awe-inspiring hinterland views, elegant décor, impeccable service and an on-site wet weather option for ceremonies. Kelly began refurbishing to create a wedding venue that ticked all the boxes. Improvements included a French-paved courtyard, sweet English country style gardens, a sprawling deck with bi-fold doors flowing from the reception hall, and an elegant white chapel perched on the hillside. One year on, Kelly is thrilled that their family business is growing rapidly. Her working week often involves managing five weddings back-to-back. Of course, she notes, the act of juggling business and motherhood is a constant challenge. When Kelly and David are at work, a nanny cares for their sons, Jack, 6, and Harry, 2. “‘Nanny-Poppins’ we call her. She’s amazing,” Kelly says. “We couldn’t do it without her.” On a quiet day, Nanny-Poppins will bring the boys to the venue to play on their scooters and in the gardens. “It’s nice that they get to see us even while we’re at work. And of course having my mum and dad here is a big plus. They love their grandchildren,” Kelly says, noting that they close the doors at Tiffany’s over Christmas to enjoy a family vacation together. “We all tag team; it works somehow.” It’s clear business and flowers are in the blood as both Kelly’s grandmother and aunt owned and operated exclusive

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florists in Mona Vale and Lane Cove on Sydney’s north shore. “I still remember the smell upon walking into their shops – the smell of carnations and chrysanthemums. I have such beautiful memories of going in and finding them in the back room wiring flowers,” she says. With her passion for flowers ignited at an early age, Kelly moved to Sweden at age 17 to complete a 12-month foreign exchange school program and study at a private floristry school in Stockholm. She stayed for 10 years and embraced the Swedish lifestyle, which she explains revolves around the seasons. From picking blueberries in summer to picking mushrooms in autumn, skiing in winter, “and when it’s spring you strip off to t-shirts and shorts because it’s 10 degrees

and so hot!” she says. Kelly returned to Australia when she was 27 as she missed her family. “I knew Sweden wasn’t forever,” she says. She opened her first floristry business in Gosford on New South Wales’ central coast and has owned floristry businesses ever since. Asked what her future holds, Kelly notes the long-term dream is to continue to grow Weddings at Tiffany’s while also finding time to travel with their sons to Europe. “But right now, I’m exactly where I want to be.” Weddings At Tiffany’s, 409 Mountain View Road, Maleny. 5494 2825 or weddingsattiffanys.com.au

FOR EXTRA SALT visit saltmagazine.com.au to see more photos of Weddings at Tiffany’s.

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PURSUIT OF PASSION

Life, love and horses w o rds A LEX F YNES- C LINTON pho to s A ND R EW LIND SAY & C LA IR E P LUSH

Rewind five short years and Rebecca Watson, then Rebecca Harr, was more than 11,000 kilometres away from the warm stables of Sunshine Coast.

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Working as a pharmaceutical manager in the sunny climes of California, her love of riding would lead her to Noosa, where a meeting with horse riding tour company Equathon’s founder Alex Watson would change her life forever. “I’d been taking jumping and dressage lessons and decided I wanted to do a riding tour, so I started looking through all the companies that specialised in tours all over the world,” she says. “I wasn’t originally going to come to Australia, because I’d previously been there as an exchange student. “But I kept on coming back to the Equathon site because it looked so interesting. It was the best thing I ever did.” Rebecca and Alex fell in love on that very tour after spending a week riding side by side on the Sunshine Coast. The rest, as they say, is history, with the couple sealing their love with a wedding in May this year.

thought this would be a great place to have a horse riding business,” Rebecca says. “He’d pick people up from the airport and completely take care of them – all of their meals, transfers, and riding. “What sets the tour apart from others is that you ride in a different location every day, but you always have the same horse. We transport all the horses from place to place.” Rebecca says she’s constantly amazed by the quirks and personalities of Equathon’s 33 horses. “That’s one of the best things about the tour – you really get to know your horse by the end of the week,” she says. “Some horses like to be cuddled, others are more aloof. Some are a lot more forgiving of people, some have short tempers. They all have their owwn fears and loves. “They’re an amazingly majestic animal who will do anything for people. It doesn’t take long to form a special bond.”

“I was a bit of a jack of all trades prior to coming out here,” Rebecca says. “Before my job in pharmaceuticals I’d worked as an assistant cruise director, before that I was a lawyer. It was kind of all over the place.

Equathon’s seven-day tour starts with a ride at Noosa North Shore, followed by a two-night stay at Left Bank in the South Burnett town of Kilkivan where visitors ride through the region’s rich valleys. The following two nights are spent in Amamoor Lodge, where riders take to the state forest and the Noosa Trail Network.

“But from birth I was horse mad. I don’t know where it came from. None of my family were crazy about horses.”

The final two nights are spent in Noosa, riding on the beach.

Rebecca says her passion was fixed at age two, when she laid eyes on her first real horse.

Rebecca says despite the hard work, she and her husband enjoy the tours as much as the tourists signed up to ride, partly because they love working together.

“I never had my own horses growing up, but I used to know people who would give me their horses for the summer to show,” she says.

“I think you have to work through things because you’re around each other all day long, but I wouldn’t want it any other way,” she says.

“Every summer I’d end up working with two or three horses. I even started working when I was 14 to pay to show them. It was my passion. The move over here was the best thing I ever did. I’m living a fairy tale right now.”

“We love what we do. You get to know people really well by the end of the week. You make a new group of friends every week that you run the tour, especially when you’re riding three-and-a-half, four hours a day.”

Alex, a three-time Australian Olympian in pentathlon, started Equathon in 2005 after working as a sports marketing executive in Sydney.

So what does Rebecca do when she’s not touring the Sunshine Coast hinterland with her handfuls of lucky tourists? She rides.

As a lifelong equestrian rider and horse lover, he created Equathon’s now hugely popular seven-day tour as a way to share his passion with the world. Now, with Rebecca by his side, the business continues to move from strength to strength, winning the Adventure Tourism Operator of the Year at the Queensland Tourism Awards. “Much like myself, Alex started coming up here on holidays and

“I’ve always had a need for speed,” she says. “I’ve done the race cars and the sky diving. But more than anything, I love getting on a horse and just running.” Equathon, Beach Road, Noosa North Shore. 5474 2665 or equathon.com FOR EXTRA SALT visit saltmagazine.com.au to see more photos of Equathon.

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A garden is food for the soul: it must be true, because that is how the adage goes. These coffee table hoggers and links to cyberspace garden heaven showcase the mastery of others.

Rural Australian Gardens Myles Baldwin | Murdoch Books | Hardcover | $89.95

Fuelled by his love of gardens and dreams of living in the country, landscape designer Myles Baldwin travelled around the country visiting and documenting rural properties. The result is a striking compilation of Australia’s best and most unusual gardens in a stunning, photography-driven book. Rural Australian Gardens tells the tales behind the gardens as well as listing practical horticultural information on using plants in a country setting.

Urban Sanctuary: Designing small gardens Janine Mendel | Hardie Grant Books | Hardcover | $59.95

Award-winning garden designer Janine Mendel spectacularly brings small spaces to life in Urban Sanctuary. With outdoor spaces shrinking due to lifestyle constraints and population pressures, this timely book looks at how you can turn a restricted and unused area into a blossoming and cleverly designed haven.

Organic: Don Burke’s guide to growing organic food for your family Don Burke | New Holland | Hardcover | $35

If you’ve always toyed with the idea of creating your own veggie garden but don’t know where to begin, you need to rub shoulders with Organic. Covering everything you must know to cultivate your own produce store in the backyard, this practical guide will take you through composting, pests and diseases, chickens, growing conditions and harvesting. And did I mention there’s a selection of tasty recipes waiting to be whipped up? With step-by-step instructions, case studies and beautiful photographs, growing your organic vegetable garden has never been explained so simply.

FOR EXTRA SALT visit the WIN page at saltmagazine.com.au for your chance to win a copy of Grandiflora Celebrations, Organic: Don Burke’s guide to growing organic food for your family or Urban Sanctuary: Designing small gardens.

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G IN M Y O T O AU BL B E Grandiflora Celebrations Penguin Books | Saskia Havekes Hardcover | $59.95

Flowers, flowers and more flowers! Grandiflora Celebrations captures what happens when flowers are plucked from a garden and placed into the hands of internationally renowned florist Saskia Havekes. From weddings and birthdays to fashion shows and gala dinners, this book whisks you into the life of Saskia as she pulls together jawdropping floral arrangements for 40 events in a little over 18 months. Rich photographs by Andrew Lehmann grace each page and bring to life this ultimate tribute to flowers.

BLOG ROLL

SITES TO BOOKMARK LIFE ON THE BALCONY – This award-winning blog focuses on growing plants on tiny balconies and squishy patios. Filled with tips and tricks for container gardening, Life on the Balcony demonstrates successful gardening minus the yard. lifeonthebalcony.com GARDEN DRUM – Well-known gardening experts from all corners of the globe gather here to share their experiences, demonstrate DIY projects and offer advice, forming an online community for other green thumbs. gardendrum.com A WAY TO GARDEN – The flowerchild of former Martha Stewart editorial director Margaret Roach, this space is a personal yet well-informed take on gardening and everything it entails. awaytogarden.com YOU GROW GIRL – Twelve years young and growing strong, this little blog approaches gardening in a fresh way by lifting the lid on old traditions and injecting a big ol’ dose of fun. yougrowgirl.com

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NATURAL CONNECTION

Home-grown, organic goodness words & pho t os claire plu sh

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Along tree-lined roads and through quiet towns, the drive to Nicola Chatham’s little orange cottage feels cleansing. Perched on apple green acreage in Kin Kin and surrounded by mountains lit by the afternoon sun, it’s hardly surprising that Nicola chose this place to hit the pause button on life, focus on her health and most importantly, grow her own organic food. For Nicola, the move from her beachside abode to the country was propelled into action after being diagnosed with chronic fatigue syndrome and suffering a severe bout of giardia. “I had no idea what to do,” Nicola says of being hit with both diseases. “I was seeing dieticians, I was seeing doctors, I was seeing naturopaths.” With the infestation of giardia running rampant in her gut, Nicola lost five kilos in just three weeks. Uninvited, it returned in cycles for almost two years. “I couldn’t eat anything without it causing enormous pain. It just got worse and worse,” she says. Pushed to explore alternatives, Nicola began eating only organic produce and meat. It was during this time that she knowingly ate a conventionally grown capsicum. What she wasn’t prepared for was the reaction.

After discovering permaculture through a local community garden a few years ago, Nicola signed up to complete her permaculture design certificate. The two-week course was undertaken in Melbourne and sent her and her then-partner home with the motivation they needed to turn their new property into a thriving garden bursting with nutritious food. In late 2010, the pair began to build their organic veggie garden. “I had visions of having to transform most of this acreage into growing food just to feed myself,” Nicola laughs. “I had no idea you could grow so much in such a small space.” Using the no-dig gardening method, Nicola was able to create garden beds full of nutritious and water-retentive soil. “It’s a matter of layering nitrogen and carbon, nitrogen and carbon,” she says. “Nitrogen is often green waste and carbon is usually brown. You do these layers and it creates an instant garden.” The veggie garden was completed over six weeks and within two months the couple was harvesting food – organic food. “I don’t use any type of pesticide, herbicide or anything that has ‘cide’ in it,” Nicola says. “I feed my plants with manures and worm castings and fertiliser made out of seaweed and rock minerals.”

“It was like having a fire inside of me,” she says. “I couldn’t sleep and I had icepacks trying to bring down the swelling.”

Family and friends were so impressed at what Nicola had created that it wasn’t long before they began asking her to build something similar for them.

The incident led Nicola to ask herself: “What am I going to do so that I feel safe eating food again?”

But Nicola had reoccurring symptoms of her illness, and it wasn’t the right time.

Her answer was simple: “I’m going to have to learn how to grow it organically.”

“I just didn’t have the energy to spend my weekends making gardens,” she says.

Which brings us to now, sipping on pineapple and sage tea plucked from the organic veggie garden in Nicola’s backyard.

One by one she turned down their offers, but in a dark corner sparks were starting to fly. >

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Get growing • Keep your veggie patch as close to your kitchen as possible so it’s easy to access, whilst still getting maximum sunshine for faster growth. • Use the “no-dig” gardening method to instantly transform a patch of lawn, dirt or even concrete into nutritious soil for veggies to thrive in. • Grow perennials to save time, money and effort (perennials are plants that grow year after year such as sorrel, asparagus and globe artichoke). • Add rock minerals to soil (NatraMin is a great local and natural product) to ensure your veggies and therefore diet includes important minerals to improve your health. • Mulch, mulch, mulch. In the Queensland climate, it’s helpful to mulch your veggie patch to save water, regulate the soil temperature and feed the beneficial micro-organisms in the soil.

Seeing how much her friends and family wanted to learn about building their own veggie gardens made Nicola realise that they may not be alone. “I thought if they want to make a veggie garden I’m sure other people want to be doing it as well,” she says. And so from the seeds that were originally sowed for personal health sprouted a new opportunity that allowed Nicola to help others and start a business doing something she had grown to love. Last year she launched The Abundant Veggie Patch System, a six-week practical online gardening course offered on her blog. Through videos and step-by-step guides, the course takes students through the process of creating a lowmaintenance organic veggie patch. “We go through designing a garden and finding the best location as well as where they can get the resources,” Nicola says. “Then we cover composting, no-dig gardens, planting and which plants to plant.” With students from far-flung places like Quebec and Dubai signing up to the program, it seems people all 38

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over the world are wanting to slow down the pace and grow at least some of their food. As we wander around thriving garden beds brimming with shades of green, Nicola picks, tastes and shares peas, mint, sorrel and lemon balm. “About 70 per cent of what I eat is from my garden,” she says. “You end up eating a lot of things that you might not have eaten before. “I feel the difference. It’s such clean food.” Nicola’s passion for plants, health and food runs deep. In two years she has turned an empty yard into an edible garden and is helping people on the other side of the screen achieve the same. Above all, she says it’s the convenience of a veggie patch that keeps her spreading the word. “I was worried it was going to take more time and maintenance, but it actually saves me time,” Nicola says. “I don’t have to go shopping anymore.” nicolachatham.com FOR EXTRA SALT visit saltmagazine.com.au to see more photos of Nicola Chatham.

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LAW ACCORDING TO BENJAMIN

Shopping for soul words benjamin law illustrat i on peter hollard

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All the things we love about the Sunshine Coast – the beaches, the rainforests, the wildlife, the sunshine – were the very things my family and I feared most about the region. We all knew that swimming in the ocean was lovely, but could also mean getting caught in a rip that would carry us to our watery graves. And sure, the rainforests were beautiful, but its dangerous wildlife would either maul, poison or maim you if they got the chance, and all that exposure to the sun would give you skin cancer in the end. The Sunshine Coast might have represented nature at its most beautiful, but it was also clearly intent on killing us all. All those fears probably explain why, as a kid, the mall across the road became my favourite place to visit outside of home. My local shopping centre was the closest thing to a sanctuary for someone like me: an Asian nerd who didn’t surf and didn’t like the outdoors. It was safe, temperature controlled and quiet. Outside the threat of being kidnapped in broad daylight, or becoming medically obese from excess consumption of the potato gems and gravy, the chances of anything untoward happening there were very slim. It wasn’t exactly a special place, I’ll say that now. The place wasn’t architecturally alluring, and it sure as hell didn’t have a cinema or rides or anything fancy like that. It only acknowledged the existence of sushi after the turn of the millennium. We’re talking about a utilitarian and perfectly adequate shopping precinct, a pleasant and sprawling single-level shopping centre – single level, because the area was fast becoming the retirement capital of Australia and escalators scare old people. All old people want is a flat surface, bright colours and strategically-placed benches, and my local shopping centre was happy to oblige. At the age of 13, I clearly shared some of the simple needs of those octogenarians. Every Monday, I’d march to the newsagency to loyally buy my family the latest copy of TV Week, and wouldn’t leave until I’d spent a good hour in there browsing the latest issues of Rolling Stone, Juice, HQ, Spin and Q. At the local independent record shop (remember those?), I made friends with the two ex-London women who had moved

over from Camden – god knows why – and faithfully imported all the CDs I read about in Spin and Q, before regaling me with stories of all the concerts they’d seen. Local cover bands playing Hootie and the Blowfish at Irish-themed pubs was considered “live music” in these parts, so the idea of proper concerts by big-name bands blew my mind. Nowadays though, I’ve come to loathe shopping centres. After spending an hour in any of them, most of them just leave me feeling vaguely depressed. Giant and soulless, they almost seem purposefully designed to block out all natural sunlight, making you forget the time of the day. It’s probably a neat trick: if you forget the outside world exists, you are more likely to get lost in a sea of bargain buys and mass-manufactured goods from China. Whenever I see groups of teenagers hanging out together in a mall, I think it’s sad and quietly wish they’d spend more time outside. Then I realise they are doing exactly what I was doing at their age. For better or worse, these shopping centres are our public spaces when we’re young. When I was 16, and my parents were splitting up and the house felt suffocating, my friends and I would go to the cinema, buy snacks, and talk about nothing and everything. I work as a writer nowadays, and looking back, I first discovered good journalism in the newsagency, and all the good books I read came from the massive chain bookshop across the road. It was at the local cinema that I saw American Beauty for the first time, and it was at Carousel where I bought my Jeff Buckley, Tori Amos, Björk and PJ Harvey CDs. It wasn’t much, but it was enough to imagine a bigger world than my own, even then. Because when you’re young, you’ve just got to develop a knack for finding the magic in the most ordinary places. benjamin-law.com To see more illustrations by Peter Hollard visit peterhollardart.blogspot.com

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TABLE TALK

Perfect spot for delectable fare words linda read photos anastasia kariofyllidis

Zucchini and feta hotcakes with Springs Smoked Salmon and mustard seed dressing, toasted peanuts and crispy shallots

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There’s nothing so quintessentially Caloundra as fish and chips by the beach. And when the beach is one of the most charming the region has to offer, the experience could be described as postcard perfect. Bulcock Beach, a picturesque sandy cove on Caloundra’s southern end with breathtaking views to Bribie Island and the majestic Glass House Mountains, provides just such a setting. As for the fish and chips, the Sandbar Cafe, sitting pretty right on the beachfront, is happy to oblige – with a side serve of a few very pleasant surprises. Whilst nature can take full credit for the view, the café is the creation of co-owners Richard Brown and Steve O’Shea, former Sydneysiders who opened Sandbar in 2010 with a view to offering a beachside dining experience which is more than just a beautiful setting. It is hardly surprising that they have succeeded in their aim – their credentials are as impressive as the extensive menu and highly personalised service Sandbar offers. Richard, a chef who is originally from the UK, was co-owner of a successful catering company in Sydney for 15 years before moving to Brisbane in 2008. Steve, originally from New Zealand, has worked for 25 years in the hospitality industry, with front-of-house management roles in some of Sydney’s premier restaurants – as well as Richard’s catering company. When Richard moved to Queensland, the two kept in touch, with a view to a possible business partnership in the Sunshine State. >

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With an original idea to open a “smart café” in Brisbane, Richard couldn’t find a suitable site, so started looking a little further afield.

Both owners are hands-on in the business, which is open every day from seven in the morning until after dinner.

“I had a plan to open a casual café with nice food,” he says. “Concurrent to that, I’d always had a dream to be on the beach. I thought it would be great to have a beachside place that was more than you would expect.

There is also a takeaway section, which is open for lunch and dinner, and which merges stylishly with the café for those guests “who might like to eat their fish and chips at the table with a nice glass of wine”.

“I looked at this site and I thought ‘what an amazing position’. So I rang Steve and said ‘I’ve got something’.”

Steve single-handedly runs the floor during the length of my visit on a busy, sunny morning. Richard tells me they have a large local following and I can see why – Steve has time to chat to everyone and does not use a notepad to take orders, but accommodates a steady stream of diners’ requests with ease.

Steve says the Caloundra move was a leap. “At some point we knew we were going to do it,” he says. “When Richard said he’d found this opportunity, I thought ‘right, let’s have a go’. I didn’t want to be the person in 20 years time from now, saying ‘I wish I’d done that’.” After a complete refitting of the premises (previously another restaurant), Richard and Steve made their dream a reality, appointing Darryn Fitzpatrick as head chef. The style is casual yet sophisticated beachside chic. 44

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The four menus – breakfast, dinner, all day and dessert – cater for just about any situation, whether it might be a hearty dinner, light lunch, or coffee and cake. “We start with really good ingredients, and don’t mess around with them too much,” says Richard, who creates the menus with Darryn. “So that’s number one. And number two is we try and do everything really simply, nothing too fancy.

“I think at the beach, people are not coming here for a five-star dining experience. But they still want a nice experience.” He describes the menu items as “classics with a modern twist”. “We’re always going to have fish and chips, always a burger, but we try and throw a couple of other things in as well.” Some of these include the Bangalow pork cutlet with caramelised pear, sage and burnt butter gnocchi and chartreuse jus; Sri Lankan fish curry with prawns, scallops and local fish, basmati rice and roti; and spiced chicken and coconut empanadas with coriander yoghurt. Not to be forgotten are the chocolate tasting plate; the vanilla bean and Baileys crème brulee; and the warm orange, date and cardamom pudding. All the dishes are made on site and produce is sourced locally on the coast and surrounding areas. The delectable homemade cakes come from Eumundi. Richard and Steve’s plans for Sandbar are for it to continually evolve to meet their diners’ needs, and to stay long term in its enviable position by the sea. Sandbar Cafe and Kiosk, 26 The Esplanade, Bulcock Beach, Caloundra. 5491 0800 or sandbarcafekiosk.com.au FOR EXTRA SALT visit saltmagazine.com.au to see more photos of Sandbar Cafe and Kiosk.

Spicy beef salad with snow peas, shoots, toasted peanuts and crispy shallots.

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NOSH NEWS

Go where the Noosaville locals go to sip on velvety coffee and unwind: O rganika. With a new team member – a sleek lime green custom-made coffee machine from Florence – the servings of Bu n Coffee taste better than ever. Add to that an expanded café area, a cabinet stocked with scrumptious food and a deck dotted with comfy seating. It’s no wonder this hot spot bustles with friendly faces. 205 Weyba Road, Noosaville. 5442 4973 or organika.com.au

NOSH

Which chef starts their day collecting freshly laid eggs from the chook pen? The chef at F lame Hill V ineyard, where the a la carte Sunday brunch includes the farm’s own Angus beef sausages, greens and herbs from the kitchen garden, and breakfast eggs still as warm as the silver wine dot hens who laid them that morning. With magnificent views across the Sunshine Coast, this is a brunch to inspire your day. Bookings are essential. 249 Western Ave, Montville. 5478 5920 or flamehillvineyard.com.au

NEWS

Whether it is simple daily sustenance, the centrepiece of ceremony and something that brings the sheerest of pleasures, dining in and out has never played a bigger part in our lives. Here salt shares news, information and products that enhance our passionate consumption.

An extensive renovation and two new chefs bring a sensational new dining experience to the G inger C af é and a tantalising selection of café-style fare freshly prepared with the best of regional produce. The setting is surrounded by beautiful sub-tropical gardens within the G inger Factory and is open daily for breakfast, lunch and coffee. 50 Pioneer Road, Yandina. 5447 8431 or gingerfactory.com.au G ood N at ured Li v ing’s range of delicious products has a new addition – Floral Essence activated organic biscuits. Made on the Sunshine Coast, the biscuits combine buckwheat, sunflower seeds, apple, carrot, pumpkin seeds, almonds, raw honey and cinnamon. For only $7.95, they’re ideal for those wanting a healthy, homemade-style snack without stepping a foot inside a kitchen. Best served with a hot cup of tea or coffee from B liss G o urme t, 4/5, 125 Mapleton Road, Nambour. 5476 2300 or blissgourmet.com.au 46

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Craving something fresh? Black P epper fare is made on the premises with the freshest of ingredients lovingly poured into their healthy salads, gourmet sandwiches and wraps. The menu also includes glutenfree choices and vegetarian options. For something a little more indulgent, try some of their savoury and sweet goodies that are baked daily. Oasis Centre, 16 Sunshine Beach Road, Noosa Heads. 5474 8588

If yo u’ ve ever browsed , a market in southern France or Spain, you will almost certainly have experienced the drama of paella – colourful ingredients flamboyantly cooked in huge pans. Half a world away, Señor Paella brings this culinary spectacle to your venue, using fresh, authentic ingredients such as Calasparra rice, local seafood, a variety of meat and saffron, creating the perfect anticipation to the actual serving. 5476 2292 or senorpaella.com.au

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PRODUCE PEOPLE

Bananas in the blood wordS Alex Fynes-Clinton photos Claire Plush

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When most people think of bananas, they usually conjure images of Queensland’s far north – steamy plantations teeming with trees as far as the eye can see. But some of our richest, tastiest bananas don’t come from the Atherton Tablelands, or the fertile forests outside Cairns: they’re grown right here on our very own Sunshine Coast. One conjurer of nature’s magic is Kiamba’s own Raymond Nelson. Ray began work at his farm way back in 1964 as a fresh faced 11-year-old, working for his late father. Fast forward almost 49 years and the now 59-year-old is still putting in the hard yards, harvesting sweet lady finger bananas with as much passion and care as ever. “I always loved working on the farm,” Ray says. “I used to do things in the packing shed before I caught the school bus in the morning at 7.30 and sure enough, I’d be back in there when I came home again in the afternoon. “In those days, we never had TV so it was all we had to do. Most of my childhood memories are here working in the plantation.” While Ray was brought up with two sisters and a brother, his love of farming was a bond he shared almost exclusively with his dad. He learnt all he knew from his old man, who was a passionate farming activist and representative of banana farmers all over southeast Queensland. >

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“I had a couple of sisters who got married and my brother was a mechanic working with agricultural machinery. He wasn’t that passionate about farming. “That was something Dad and I shared. I was close with him growing up. “He was a grower representative from Nambour to the Tropic of Capricorn. He was a member of the Australia Banana Growers Council and an industry rep on the Banana Industry Protection Board, which monitors banana diseases. “He was a passionate farmer who believed in a fair go. Most importantly, he believed you had to grow quality fruit to be successful. It’s something he definitely passed on to me.” From 1972 to 1978, Ray was in the Air Force as a cook, returning to the farm full-time when his time was up. He began running the farm in 2000, when his father was diagnosed with terminal cancer. Astonishingly he has worked the fields alone since that day – planting, growing, harvesting, packing and delivering all the fruit himself. “I really like what I’m doing,” he says. “We were a much bigger farm when I was a kid. We had 10 hectares of bananas. Now we’ve got about three hectares. “It was scaled right back to a smaller area that I could look after. I don’t employ labour. “I grow mainly lady fingers. I like the sweetness of the fruit and cavendish bananas are a little bit harder to handle – bigger bunches. “I supply a niche market locally and harvest fruit as it’s required – enough to see us through for maybe a week and then I go and collect more as it’s needed.” He has never married, and Ray says farming alone can be challenging, but also helps him to form a special bond with the trees which results in better quality produce. 50

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Fruity facts • There are over 500 types of banana plants in the world, but most of them are seen as inedible or unpalatable. • More than 100 billion bananas are consumed annually in the world. The astonishing rate means the fruit is the world’s fourth largest agricultural product, behind rice, wheat and corn. • Bananas are officially classified as berries. • When the skin of a banana begins to show brown spots it means the sugar content is at its peak, leaving the fruit perfect for use in baking. • The earliest recorded appearance of bananas in Australia was in the early to mid-1800s when Chinese migrants brought plants with them to Western Australia. • Before cavendish bananas became the world’s most popular variety, gros michel was the main banana export. It was wiped out by a disease in the mid-20th century and experts fear cavendish crops will be similarly affected in the coming decades. • Bananas plants are all identical clones of one another, which makes them susceptible to disease.

“It can get lonely at times, but you get used to it,” he says. “Normally I do a delivery to Yandina every day so I do get to see other people. “You have a certain bond with the farm. You get to know certain plants in your plantation that perform better than others. The other side to that of course is that if something goes wrong, you can usually bet you’ve got yourself to blame. Luckily, it’s been generally smooth sailing.” Whilst Ray says taking a completely organic approach to banana farming is near impossible, he is conscious of taking the right steps to deliver the best-tasting fruit he can. “We use as few pesticides as we possibly can and try to keep things as natural as possible,” he says. “All our fruit down here is sweeter and has more flavour, but takes longer to mature. “Here it will take four to six months to mature depending on the time of the year, whereas in north Queensland it can mature in 12 weeks because of the warmer temperatures and humidity.” Ray supplies his fruit exclusively to Jeffers Market in Yandina. He says it’s the only way he can survive with the competition from the north. “There’s a minute percentage grown here and the north grows almost everything. They’ve even taken over the lady finger industry,” he says. “But I’m lucky I have a niche market to supply who appreciate my fruit.” Regardless of the tough market conditions, Ray says he can’t imagine doing anything else. “I’ll keep doing this well into the future,” he says. “Many farmers don’t retire and I don’t see myself giving it up anytime soon. “I’m a second generation southeast Queensland banana farmer and am proud of it.” FOR EXTRA SALT visit saltmagazine.com.au to see more photos of Raymond Nelson’s banana farm.

CULINARY CREATIONS

CULINARY CREATIONS RE C I PE Carl M itaros and A lex Cossell ph o to S A N A S TA S I A K A R I O F Y LLI D I S

Half roasted duck with spiced sweet potato, feta and rocket salad with burnt orange glaze

Ingredients Serves 4

Ducks: 2 no. 17 whole ducks 200ml red wine 1 litre water for stock

Chef Carl Mitaros

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Burnt orange glaze: 2 oranges (halved and char-grilled) 400ml orange juice 100g sugar

Salad: 300g wild rocket 200g Persian feta 1 large sweet potato (diced to 1cm cubes) 1 tbsp paprika 50ml olive oil 1 tbsp curry powder 1 large red onion 100ml red wine vinegar 1tbsp seeded mustard

Hot Tip

Take your time. This is not a quick dish but is well worth it in the end.

Method

Pre-heat oven to 165째C. Cut duck neck and wings off and lay the bird on them breast down in a heavy based tray. Roast for 50 minutes, then turn and roast for a further 50 minutes. Remove ducks from oven and allow to cool. Cut ducks in half and remove the ribcage and backbone. To create a stock, put the bones and pan juices in a pot with water and simmer for 45 minutes. Strain the juices and reduce on a high heat with the red wine until only a cup of liquid remains. Mix sweet potato, olive oil, paprika and curry powder in a bowl and roast on a tray in the oven at 180째C until soft. Slice red onion thinly, cook on a low heat in a small pan with the red wine vinegar and mustard until soft. In another pot bring the oranges, orange juice and sugar to the boil and reduce until a syrup is formed. Strain.

Assembly

To plate up, mix the red onion, sweet potato, rocket and feta in a bowl and dress with the orange glaze. Warm duck in oven and cut in half to place on plate. Prop salad next to the duck and drizzle reduced stock over the duck. PHILOSOPHY Keep it simple and fresh. WINE TO MATCH Ferryman Pinot Noir Available at The Loose Goose, 3/175 Ocean Drive, Twin Waters. 5457 0887 or theloosegoose.com.au FOR EXTRA SALT visit saltmagazine.com.au to download an Apple Crumble with Custard and Rhubarb ice cream recipe by The Loose Goose chefs Carl Mitaros and Alex Cossell.

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RELAXED RECIPES

gourmet to go w ords sally trude pho to s anastasia kariOfyllidis

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A picnic is a pleasure excursion – a trip away from the every day, away from the conventions of traditional dining. Spring is the perfect time on the Sunshine Coast for picnicking in the park, beside a lake or by the ocean. All you need are delicious dishes like these. Enjoy! HAM TERRINE Serves 6-8 Prep time: 40 minutes 500g ham 250g pork mince 1 clove garlic, crushed Salt to taste Good pinch pepper Good pinch ground cloves ¼ tsp dried thyme 1 tbsp grated lemon rind 1 egg, beaten ¾ cup dry vermouth 3 bay leaves 6 bacon rashers Method Mince the ham, or chop very finely, mix with the pork mince. Add the garlic, salt, pepper, cloves, thyme, lemon rind, egg and ¼ cup of dry vermouth, beat well with a wooden spoon. Arrange the bay leaves down the centre of a base of a glass terrine or a 20 x 10cm loaf tin. Line base and sides with strips of bacon. Spoon in the ham mixture, smooth top and cover with more strips of bacon. Pour in ½ cup dry vermouth, cover with a double thickness of foil tied securely. Put into a baking dish containing hot water and bake in a moderate oven for 1½ hours. Remove from oven, take off lid, cover with a piece of foil and put a weight on top. Cool and then chill. Turn out onto a platter and serve with salads.

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CUCUMBER SANDWICHES Serves 2 Prep time: 15 minutes 2 slices whole wheat bread, with crusts removed 2 slices white bread, with crusts removed 4 tbsp cream cheese, softened 12 slices cucumber 2 tomatoes, thinly sliced 4 lettuce leaves 1 avocado, finely mashed Salt and pepper to season Method Lay out two slices of bread, and

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spread with cream cheese. Layer each of the two slices with six slices of cucumber, tomato and lettuce. Spread gently with avocado. Season lightly with salt and pepper. Spread the final two slices of bread with cream cheese and place one (cream cheese-side down) on top of each slice of bread that is layered with vegetables. Using a sharp knife, slice each sandwich into four small sandwiches.

CHERRY TOMATO, MARINATED FETA AND BASIL SKEWERS Serves 10 Prep time: 15 minutes 350g feta (enough to make 20 squares) 120ml extra virgin olive oil 1 unwaxed lemon, zest only 2 tsp freshly chopped oregano 1 tsp cracked black pepper 40 cherry tomatoes Large bunch of basil 20 long skewers Method Cut the feta into 20 even squares and place in a bowl. Pour over the olive oil, add the lemon zest, oregano and cracked black pepper. Leave to marinate for at least 2 hours or preferably overnight. To assemble, take a skewer and place a cherry tomato first, follow with a cube of the feta. You could prepare the skewers to this stage in advance; just keep refrigerated. Finish each one with a basil leaf. Skewer one tip of the leaf then the other tip so it looks like a little sail. Repeat until you have 20 skewers.

FRUIT IN WHITE WINE SYRUP Serves 4 Prep time: 20 minutes ½ cup seedless grapes ½ cup rockmelon, diced ½ cup honeydew melon, diced 1 apple, sliced 1 nashi pear, sliced ¼ cup blueberries 1 tbsp honey 2 tsp cinnamon 1 tsp fresh ginger (finely grated) 1 cup sweet white wine Method Combine wine, honey, cinnamon and ginger in a saucepan and bring to boil and cook until reduced by half. Add the fruit to the pot and cook until all are coated with the liquid and slightly tender.

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SALT CELLAR

Are you a Gris or a Grigio? WORDS TYSON STELZER

I can’t wait for the day when pinot gris is no longer the flavour of the month. Don’t get me wrong, I like its spicy, honeyed, pear-like personality and I adore its textural feel when it’s been especially well handled. But no grape, however noble, can cope with the limelight that pinot gris has seen in recent years without letting it go to its head. The sales of pinot gris have jumped by almost a quarter in the past year, making this the fastest-growing white grape in Australia. In itself, this is great news – any diversity to the sauvignon blanc and chardonnay duopoly can only be a wonderful thing. But making wine is not like making beer or soft drink: you can’t simply brew or blend whatever you need any day of the year. Winemakers only get one chance at harvest each year, and if they decide they need to plant more pinot gris, it will take three years to produce a crop and 12 years before its vines really start to show some distinctive character. Herein lies our problem. When demand went ballistic, winemakers quickly planted pinot gris wherever they could and too often overcropped young vines, knowing they could get away with selling it at inflated prices on the wave of popularity. The result has been a flood of pinot gris lacking in flavour, character and texture, and that’s a disappointing thing for a grape that deserves more. Of course, there are fine examples to be found when you dodge the pretenders, wines from well-established vineyards in cool places made by hands more concerned with making great wine from generation to generation than with jumping on the latest bandwagon. These wines go by a confusing array of names. In Alsace in France, tokay d’alsace or tokay pinot gris; in Italy, pinot grigio; and in Germany, ruländer. They are all exactly the same grape. In the French style, pinot gris should be richer and riper, with spicy poached pear and honey flavours, a viscous palate and perhaps a touch of sweetness. It’s just the thing with Thai or Indian dishes and can even handle a full-on roast chicken main course. The Italian pinot grigio style is always lighter, with zesty lemon and crunchy pear notes, mouth-watering acidity and a crisp finish. It stands confidently as an aperitif or with salads or smoked salmon. Australia makes it everywhere in the spectrum from zesty grigio to rich gris. In an ideal world, the name on the label would be a reliable indicator of the style that you should expect. Shamefully, the use of gris or grigio in Australia often comes down to the whim of the marketer rather than the style of the wine, so you’re none the wiser. The clever folk at the Australian Wine Research Institute have come to the rescue with a handy indicator dubbed “The Pinot G Style Spectrum” (pinotg.com.au). A continuum from “crisp” to “luscious” on the bottle provides immediate identification of the style you can expect. It’s a clever concept and it works, but it’s still relatively new, so expect to see it on more labels in the future. There’s much more than labelling to look forward to with pinot gris. As new plantings gain maturity, let’s hope that a raft of average wines improve beyond recognition. In the meantime, you’ll adore my eight picks this edition.

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1. De Bortoli Windy Peak King Valley Pinot Grigio 2011.............. $14 Don’t be fooled by the teeny price, this is true grigio in every sense, from its perfumed air of fresh lemon and crunchy pear to its graceful, pure and textural palate. 2. Yalumba The Y Series Pinot Grigio 2011................................. $15 One of the most refined grigios at this price, harmonising luscious poached pear generosity with taut lemon crispness and a textural mouth feel. 3. Pizzini King Valley Pinot Grigio 2011....................................... $20 High in the alpine foothills of the King Valley, Pizzini are masters of authentic grigio, with a cut of fresh lemon, a whiff of lemon blossom and a taut, flinty palate. 4. Redbank Sunday Morning Pinot Gris 2011.............................. $20 Another star from well-established King Valley vineyards, as crunchy and zesty as ever, with classic varietal pear fruit and lemon freshness.

5. Riposte by Tim Knappstein The Stiletto Pinot Gris 2012.......... $20 A touch of fermentation in oak barrels builds some texture and structure into this flavoursome style of poached pear, fresh lemon, baked apple and nutmeg. 6. Primo Estate Joseph Pinot Grigio d’Elena 2011....................... $28 Elena is one of the most refined grigios in the country, with her gorgeous air of lemon blossom, pink grapefruit zest, fresh guava and watermelon. 7. The Lane Block 2 Pinot Gris 2011.......................................... $30 This delightfully perfumed and enticingly textured gris has the calm control to partner effortlessly with sushi and sashimi. It has refined apple, pear and lemon blossom notes. 8. Scorpo Estate Grown Pinot Gris 2011.................................... $91 Structure before fruit, this is an intriguing and understated gris of multilayered mouthfeel, fine mineral texture and a high-tensile cut of acidity infused by a cold vintage.

FOR EXTRA SALT visit saltmagazine.com.au for your chance to win one of three twin packs of The Lane Block 2 Pinot Gris 2011 valued at $60 or a three-pack of Primo Wines including Primo Estate Joseph Pinot Grigio d’Elena 2011 valued at $70.

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FASHION

62 SUPER STRIPES Stay in line 64 FLORAL FIESTA Blooms are back! 66 COLOUR ME PRETTY Pops of playfulness 68 COCKTAIL HOUR Sexy and sweet 70 WHITE HOT Confidence in white 72 TROPICAL BLEND Incy wincy bikinis and more 74 TAKE IT EASY Staples for any wardrobe

spring

into spring

Spring into spring with a new wardrobe brimming with outfits to suit every occasion. From flirty florals to colour wheels and super stripes, salt has pulled together the latest key looks to get you through this season and out the other end in perfect style. WORDS & STYLING CLAIRE PLUSH

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Moss and Spy

Available at: Moss and Spy, Gingers Boutique, Shop 2, 56 Burnett Street, Buderim, 5445 6616 or gingersboutique.com.au or Minx and Max, Shop 3/18 Lanyana Way, Noosa Junction, 5447 3366 or OV Boutique, Shop 4, The Dunes, 27 Cotton Tree Parade, Cotton Tree, 5479 4505. Ecco, Get Set Footwear, 230 Gympie Terrace, Noosaville, 5447 1755 or 82A Bulcock Street, Caloundra, 5492 7185 or getsetfootwear.com.au

Ecco

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SUPER stripes Stay in line and on the radar in slinky stripes. Side to side or up and down, this repetitive pattern is one we never tire of seeing. Team your outfit with simple accessories and let the stripes do the talking.

Available at: Verge, Minx and Max, contact information on page 61 or Zambezee, Syrenuse Building, 45 Mooloolaba Esplanade, 5444 3640 or Daâ&#x20AC;&#x2122;Vos Building, Gympie Terrace and Thomas Street, 5474 3125 or zambezee.com.au Swarovski, Black Remix Cuff, Silver Shop, Shop 393, Level 1, Sunshine Plaza, Horton Parade, Maroochydore, 5452 7577 or Shop 104, Sirocco Resort, The Esplanade, Mooloolaba, 5444 7260 or silvershop.com.au

Verge 62

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Rene Derhy

Wyse Bodywear

Swarovski

Kanna

Available at: Rene Derhy, Gingers Boutique, contact information on page 61 or Must Have Gifts and Fashion, Shop 10, Pacific on Coolum, Birtwill Street, Coolum, 5446 3055. Wyse Bodywear, Soul Diva, 45 Burnett Street, Buderim, 5456 4111 or souldiva.com.au Swarovski, Slake Wrap Bracelet, Silver Shop, contact information on page 62. Kanna, Get Set Footwear, contact information on page 61.

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Floral Fiesta Donâ&#x20AC;&#x2122;t be a wallflower, stand out from the crowd and blossom in vibrant blooms. Polished, a little bit retro and oh so womanly, flower power is making a comeback for all the right reasons.

Sao Paulo 64

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Available at: Sao Paulo, Gingers Boutique, contact information on page 61. Joseph Ribkoff, Zambezee, contact information on page 62.

Swarovski

Secrets

Available at: Lemonade on the Lawn, Essential Style Boutique, Shop 7, 23 Cotton Tree Parade, Cotton Tree, 5479 4785. Swarovski, Shades Clear Emerald Cut Channel Ring, Silver Shop, contact information on page 62. Secrets, 14ct Two Tone Claw Set 3 Stone Ring with Round Brilliant Cut Stones, 1.5ct, Shop 6, Inside Bay Village, 18 Hastings Street, Noosa Heads, 5448 0177 or secrets-shhh.com Fritz Frames, Noosa Optical, 1 Lanyana Way, Noosa Heads, 5447 3711 or noosaoptical.com.au

Lemonade on the Lawn

Joseph Ribkoff

Fritz Frames

s u m m e r &s a l t swim, fashion, lifestyle

Braez Suboo Totem Fluxus Tigerlily Morrison Metalicus Anna & Boy LTB Jeans Samantha Wills Jewellery New season stock in store NOW! (07) 5448 3700 Shop 2, 214 David Low Way, Peregian Beach, 4573 QLD. www.summerandsalt.com.au facebook.com/summerandsalt

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colour me pretty Turn it up a playful notch and inject some colour into your life. Go bold in brights and popping fluoros or channel a softer look with sweet sorbets. Mix and match, get adventurous and add a little sunshine to someoneâ&#x20AC;&#x2122;s day. Sunseeker

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Purple Ginger

Polli

Opals Down Under

Mywalit

Available at: Sunseeker, Poolside. Seahaven Resort, 13 Hastings Steet, Noosa Heads, 5448 0896. Purple Ginger and Polli, Watermelon Red, Shop 12, Pacific on Coolum, Birtwill Street, Coolum, 5473 9550 or watermelonred.com.au Brax, Klingers, 29 First Avenue, Mooloolaba, 5444 4200 or klingers.com.au Vigorella, Essential Style Boutique, contact information on page 65 or Carmelâ&#x20AC;&#x2122;s Designs & Homewares, Shop 20, The Peninsular, Mooloolaba, 5444 3767 or Shop1/212 David Low Way, Peregian Beach, 5535 9255 or 21B James Street, Burleigh Heads, 5535 9255 or carmelsdesigns.com.au Opals Down Under, Sterling Silver and 18k Yellow Gold Boulder Opal Ring, 11 Ballantyne Court, Palmview, 5494 5400 or opalsdownunder.com.au Mywalit, Must Have Gifts and Fashion, contact information on page 63. Brax

Vigorella

PUT A SPRING IN YOUR STEP

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

Birkenstock Crocs FitFlops Skechers Teva Keen ECCO Naot Wonders of Spain

Mens Ladies Kids

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

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Cocktail Hour Kick up your heels and grab a mojito, itâ&#x20AC;&#x2122;s cocktail hour! Keep impromptu race days and spontaneous nights out under control with sexy but sweet dresses. Add instant glamour with a dainty bag or a bit of bling!

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Katherine

Maiocchi

Opals Down Under Secrets Available at: Katherine, Gingers Boutique, contact information on page 61 or OV Boutique, contact information on page 61. Joseph Ribkoff, Zambezee, contact information on page 62. Swarovski Maiocchi, Soul Diva, contact information on page 63. Secrets, 10ct White Gold Claw Set Solitaire Pendant With Round Brilliant Cut Stone, chain sold seperately, contact information on page 65. Opals Down Under, 14k White Gold Crystal Opal Ring and 14k Yellow Gold Crystal Opal Ring, contact information on page 67. Swarovski, Segment Ring, Silver Shop, contact information on page 62. Cosgrove & Beasley, Essential Style, contact information on page 65. Cosgrove & Beasley

Joseph Ribkoff

WHITEHOT Nothing screams confidence like lashings of soft, white fabric. Break it up with a splash of black, an earthy stone or a pair of dashing diamonds and gear up for the white out heading this way.

Braez

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Banana Blue

The Silver Shop

Carmel’s Designs

Available at: Braez, Minx and Max, contact information on page 61 or Summer & Salt, Shop 2, 214 David Low Way, Peregian Beach, 5448 3700 or summerandsalt.com.au Banana Blue, Gingers Boutique, contact information on page 61 or OV Boutique, contact information on page 61 or Zambezee contact information on page 62. Carmel’s Designs, Carmel’s Designs & Homewares, contact information on page 67.

Citizen Watches

Available at: Citizen Watches, Maleny Showcase Jewellers, Lemon Coloured Vintage Glass and Sterling Silver Ring, Shop 4, Riverside Centre, Maleny, 5494 3477 or malenyjewellers.com.au George, Gina & Lucy, OV Boutique, contact information on page 61. Aetrex, Get Set Footwear, contact information on page 61. Secrets, 10ct White Gold Claw Set Stud Earrings with Round Brilliant Cut Stones, 2.4ct Per Pair, contact information on page 65. Anne Everingham, Sterling Silver and Turquoise Necklace, by appointment, 5442 8051 or everingham.com.au

George, Gina & Lucy

Secrets

Aetrex

Anne Everingham

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Baku

Tropical blend

Lounge on the sand and sink into island time in pretty bikinis, oversized hats and fuss-free sandals. Stock up on seaside essentials and effortlessly nail the holiday look day after day after day â&#x20AC;Ś

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Tigerlily

Peter Lang

Fritz Frames

Ecco

Available at: Baku, Poolside, contact information on page 67. Tigerlily, Summer & Salt, contact information on page 71. Peter Lang, Klingers, contact information on page 67. Fritz Frames, Noosa Optical, contact information on page 65. Ecco, Get Set Footwear, contact information on page 61. Moontide, Waterlily, 25 Hastings Street, Noosa Heads, 5455 3399. Anne Everingham, Sterling Silver Ring, contact information on page 71.

Moontide

Anne Everingham

Ecco

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take it easy While away the weekend with these fresh, simple, go-to outfits and accessories. Save time and money by splurging on staple items that will go the distance.

Elk

Brax

Metalicus

Available at: Elk, Carmelâ&#x20AC;&#x2122;s Designs & Homewares, or Essential Style Boutique, contact information on page 67 or Soul Diva, contact information on page 63. Brax, Klingers, contact information on page 67. Metalicus, Soul Diva, contact information on page 63 or Summer & Salt, contact information on page 71 or OV Boutique, contact information on page 61. Naturalizer, Get Set Footwear, contact information on page 61. Citizen Watches, Maleny Showcase Jewellers, contact information on page 71. Citizen Watches

Naturalizer

MEET THE DESIGNER

Hand-crafted elegance words frances frangenheim photoS Anastasia Kariofyllidis

Cotton Tree jeweller Paul New may surround himself with “bling” every day – he has been crafting stunning designer pieces by hand for the past 25 years – but none of the showiness of his industry has rubbed off on him. A humble and unassuming soul, Paul is a craftsman at heart and is happiest when perched at his cluttered workbench surrounded by tools. He designs and manufacturers custom jewellery pieces by hand from his tiny studio tucked behind his spacious retail showroom, NY2K, in Cotton Tree’s Rovera Plaza. The NY2K showroom exudes elegance and grace – think polished wooden floorboards, white leather ottomans and spot lit glass cabinets. On display is a treasure trove of Paul’s stunning handcrafted pieces, including necklaces, earrings and bracelets that feature jawdropping diamonds, dreamy tourmalines and moody amethysts, amongst other precious gems. In contrast, Paul’s cluttered studio is a true working space. Scattered across the workbench is a curious collection of tools, from chunky clamps to tiny pliers and scuffed hammers. Paul picks up a flimsy ring from his bench. “A client brought this $1 resin ring to me,” he says, holding the piece of costume jewellery in the palm of his hand. “She likes jewellery that is a bit different, so she asked me to recreate it and here it is,” he says 76

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proudly, reaching for a neat little ring box and opening it to reveal the reincarnation – an elegant dress ring featuring a shiny south sea pearl encircled by glistening diamonds. Paul explains this ring is a good example of the creative challenges of his job, which involves designing custom pieces that vary from the simple to the grandiose. Upon embarking on a new piece, Paul will chat extensively with the client, then draw a few sketches and discuss cut and quality, clarity and colour. It’s then his mission to recreate the agreed-upon design to the utmost professional result. Paul admits he is fortunate to have followed his passion from a young age. At school he revelled in crafty subjects such as art and woodwork rather than maths and English. “I had a really good art teacher,” Paul recalls of his high school days. “We mucked around making different things and working with copper and other metals.” At 15 he decided to learn silver smithing with a qualified jeweller on his weekends and at 16 left school to complete a traineeship with a large jewellery manufacturing company in Sydney. Paul learnt from master jewellers who taught him diverse skills. “The advantage I had during my traineeship was that I was able to learn from more than 25 jewellers from all over the world. That was a major plus rather than just doing an apprenticeship with one technician.” Paul remains firm friends with one of his mentors, Kenton Joyce, a renowned Sydney-based master jeweller. “He attempts things that no one else will attempt,” Paul says admiringly of Kenton, who famously designed a gold chalice for Pope Benedict XVI when he visited Australia in 2008.

“[Kenton] is a lovely fellow,” Paul says. “He doesn’t brag about himself and that’s a good way to be. You let your work speak for itself.” In 1991, after spending eight years training as a jeweller in Sydney, Paul returned to his hometown of Dubbo in country New South Wales. He ran his jewellery business until 2004 when he made the sea change to the Sunshine Coast with wife, Kristen, and their son Cooper and daughter Paige, now aged 10 and nine respectively. “Our friends told us to come for a holiday and have a look at Cotton Tree. We had a look and fell in love with it,” Paul laughs. Whilst still on holiday in 2004, Paul and Kristen signed a lease on a retail property on Cotton Tree Parade and opened NY2K the same year. “It was a struggle but we got there. No one knew us when we arrived here. It took us three years before we started getting really busy,” Paul says of building their business, which moved to

its current location in Rovera Plaza five years ago. “Word of mouth is everything.” Now happy to call Cotton Tree home, it’s important to Paul and Kristen that NY2K supports local charities. For Melbourne Cup 2012, NY2K will donate one of Paul’s handcrafted rings, valued at $10,000, as a fundraiser with proceeds going to Wishlist, the Sunshine Coast’s hospital foundation. It is another way Paul will use his impeccable taste and attention to detail, this time to share his talent for the benefit of others. NY2K, Rovera Plaza, King Street, Cotton Tree. 5443 1955 or ny2k.com.au FOR EXTRA SALT visit saltmagazine.com.au to see more photos of NY2K.

QUALITY COMFORT SCANDINAVIAN DESIGN

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

Mens Ladies Kids

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

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eye TO EYE

BEAUTY

Protect the delicate area around your eyes with these beauty cabinet must-haves. Full of moisture and essential skin food, these products are the key to keeping wrinkles and tired-looking eyes at bay. STYLING CLAIRE PLUSH

ENVIRON AVST EYE GEL $82, 15ml.

available at ikatan spa, 46 grays road, doonan. 5471 1199 or ikatanspa.com

GERMAINE Decapuccini Excel Therapy 02 Essential Youthfulness Eye Contour Cream $89, 15ml. Available at Asante Day Spa, Shop 5/7-13 Beach Road, Coolum Beach. 5446 5229 or asantespa.com.au

saya rooibos and aloe eye serum

$24.95, 15ml. available at saya factory, shop 6/41 gateway drive, noosaville. 5473 0257 or sayaskin.com

YONKA Phyto Contour $56.50, 15ml. Available at One Spa RACV, 94 Noosa Drive, Noosa Heads. 5341 6900 or racv.com.au WATERLILY Rejuvenating White Tea Eye CrĂ¨me $35, 15ml. Available at Spa Anise, Spicers Tamarind Retreat, 88 Obi Lane South, Maleny. 1300 809 361 or 68 Balmoral Road, Montville. 1300 252 380 or spicersgroup.com.au

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Eminence Herbal Eye Contour Cream $113, 30ml. Available at The Spa, Noosa Springs, Links Drive, Noosa Heads. 5440 3355 or noosasprings.com.au

Did you know that the skin around your eyes is TEN times thinner than the rest of the skin on your face?

la prairie switzerland skin caviar luxe eye lift cream $460, 20ml. available at Aqua Day Spa, Sheraton Noosa Resort, Hastings Street, Noosa Heads. 5449 4777 or aquadayspa.com.au

PAMPER & PREEN

A deeper kind of relaxation words Karina Eastway photo Anastasia Kariofyllidis

“It’s time to relax ...” With an innate understanding of the complex world I am about to leave behind, these words greet me in large, decorative font as I step through the glass doors of The Spa Room Mooloolaba. Immediately I’m immersed in a tranquil relaxation haven. Since taking over the business last year, Joy Arbuckle has created a luxurious spa destination with the enthusiasm of someone who truly cares about the wellbeing of her clients. “We take the time to understand each client’s needs, that’s what we’re all about,” she says. As I’m led through to the treatment room by my expert therapist, I’m in awe of my surroundings. Candle-inspired lights flicker softly from the tranquil beach-inspired rooms, each themed and decorated with exquisite attention to detail. I have decided on a signature high-performance facial treatment, which includes the added indulgence of a stress relieving foot, back and neck massage – and I can hardly wait. Once I am warmly tucked up under a duck-down quilt, the treatment 80

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starts by twice cleansing my skin, the therapist gently massaging each muscle in my face to release any tension that may be present. My whole body starts to relax along with my facial muscles, and with eyes closed I’m only aware of soothing music playing softly in the background, shifting between classical piano pieces and lilting Celtic tunes. I find it impossible to think of any detail that has not been thought through to make me feel perfectly comfortable and at ease. As we shift to exfoliation and toning, I can feel the smoothing cream moving across my skin gently removing dead skin cells and bringing fresh life to the surface. I’m told afterwards the cream also plumps fine lines and refines coarseness, which is a definite plus for my overly sun-exposed skin. By the time the facial mask is applied, I am so relaxed that my busy mind has stilled completely, drifting away from any thought of the outside world and totally immersed in the indulgence of the present moment. The mask is made from freeze-dried collagen and is designed to trick my skin into producing more of its own natural collagen. I’m hoping that my skin takes a few weeks to realise what’s going on.

Where is it? The Spa Room, Oceans Resort Arcade, The Esplanade, Mooloolaba. 5326 1710 or thesparoom.com.au. Undercover parking is available at Oceans Resort.

What is special? The Spa Room offers experiences based on the core values of loyalty, integrity and honesty. The treatments are designed to balance the senses and encourage peace and harmony, inspiring clients to slow down and enjoy the journey. Therapists are highly qualified and use internationally recognised Thalgo marine-based products and the acclaimed Australian range Ultraceuticals. Treatment options include body wraps, tanning, nails, microdermabrasion to refine the skin, body peels and IPL skin rejuvenation and hair reduction.

Which treatment was enjoyed? The Signature Collection Facial is a 90-minute ultimate indulgence treatment ($165). It combines a high-performance facial based on individual client needs with a stress-relieving massage.

Final tips? Make some extra time and enjoy an added hand or pedi treatment, and the signature collection rituals are particularly luxurious. The Spa Room also has a dedicated room especially for men’s treatments.

While the mask starts to do its work, it’s time to enjoy an hour of indulgent massage –starting with my feet and calves and including reflexology points to relieve tension further. Moving to my upper back, the therapist’s arms lift and knead my shoulder and back muscles using the weight of my own body to impact on any tightness. One of The Spa Room’s signature treatments, the under-back massage is soothing beyond anything I’ve experienced before. “I couldn’t be any more relaxed,” I think to myself, until the massage shifts to my neck and shoulders. Instantly I can feel the last of any tightness leave my body, which is approaching a Zen-like state of wellbeing. With my collagen mask lifted, the final stages of treatment are applied to my face. An even-skintone serum containing AHAs, BHAs, and bearberry extract to clarify pores and age spots while brightening dull skin, followed by a rich marine-based collagen cream to hydrate and regenerate fine lines, smoothing them while preventing new ones. The properties of the serum and cream create a sense of rejuvenation and I begin the unrushed process of floating gently back down to earth. An organic herbal tea greets me back at reception and I take my time in enjoying its cleansing, soothing warmth. “It’s time to relax…” again meets my gaze as I leave feeling refreshed and renewed. No longer just a promise, these are words I will be taking back into the world with me. FOR EXTRA SALT visit saltmagazine.com.au to see more photos of The Spa Room.

HEALTH

GOING NUTS words Karina Eastway

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Nuts are tiny bundles of nutritious potential. Like seeds, they contain both the nutrients and fresh energy required to generate the next life cycle of whichever tree variety produces them. Generally locked away in a hard shell to retain freshness and protect them from harm, it’s this untapped potential that makes nuts so incredibly good for us.

try organic so it doesn’t have the extra chemicals,” Pia says.

NUTRITIONAL NUTS

NUTS AS AN ENERGY SOURCE

The beauty of nuts lies in the complexity of components, despite the simplicity of the package. Vitamins, minerals, antioxidants, essential fatty acids, amino acids, protein and fibre can all be found in nuts. In fact, Circle Wellness Clinic nutritionist Pia Hughes describes nuts as nature’s own multi-vitamin. “Nuts are probably the most underestimated food group on the planet,” she enthuses. “They are absolutely packed with nutrients. “Nuts are also less processed than most foods. They are their own end result - not manhandled, over-fortified or massproduced.” Pia says people generally prefer to eat nuts which have been roasted, salted or over processed to be palatable but this can create negative health issues such as contributing to elevated sodium levels, with the knock on effect being cardiovascular disease. Also deceptive is processed “off-the-shelf” peanut butter that has little nutritional value and many added chemicals. “Try to eat nuts in their raw form and

She adds vegetarian diets in particular benefit from the complexity of broad-spectrum amino acids found in nuts, something that would be missing in a diet without meat.

With all this locked-in goodness, it’s a shame nuts have lost favour in recent years, caught up in the argument between good and bad fats. However, the fat stored in nuts is actually essential to our body’s health. We need it for cell membrane potential, brain and nervous functions, vitamin absorption, cardiovascular and immune system health, hormones and good skin as well as providing an energy source for the body. The protein in nuts also provides energy which is released gradually in the body, preventing the energy slump which comes from consuming carbohydrate snacks which break down quickly, making blood sugar levels peak then fall. Pia says the gradual release of protein energy also enables the body to stay feeling fuller for longer. “Nuts will leave you feeling more satisfied for longer than with a carbohydrate snack. Of course, it also depends on the perception you are taking with it so try to eat nuts which appeal to you and your own taste buds.” >

STORING NUTS One of the most important things to consider with nut consumption is how they are stored. The fat or oil content of nuts means that they can go off quite quickly so it’s best to buy nuts as you need them or store them correctly in airtight conditions. A good container is a glass jar with a sealed lid, kept at room temperature in a dark cupboard. How long nuts will store well will depend on how they’ve been treated or processed. This information should be on the label so read packets carefully. Shelled, flaked or crushed nuts will obviously oxidise more quickly than those that are kept in their own protective shells. Of course, buying organic nuts will also ensure your product is the best quality possible.

NUT VARIETIES With over 300 types of nuts available, there’s no reason to not find at least a couple that will appeal to your individual taste buds. We’ve listed a few of the most popular varieties for you to try: Cashews: cashews are rich in magnesium, potassium and iron and are easy to add into stir-fries and Asian-style dishes. Cashews have a lower fat but higher carbohydrate content than most nuts. Peanuts: surprisingly, peanuts are not really a nut at all but legumes (a “pea”) containing good amounts of folic acid and niacin. They are about 20 per cent protein and probably have the highest B vitamin content, excluding B12. Walnuts: about 14 walnut halves contain a daily value of omega-3 fatty acids that nourish the nervous system. They are beneficial for a heart-healthy diet and are also good brain food. Hazelnuts: these have one of the highest levels of vitamin E levels and are rich in most minerals – calcium, magnesium, manganese, iron, copper, potassium and they also contain traces of zinc and selenium. Macadamia: the native macadamia has the highest oil content of all nuts, making it highly desirable for skincare and cosmetic use in addition to its nutritional properties. These nuts are great in summer salads and accompany seafood dishes beautifully. Almonds: about 20 shelled almonds will provide 35 per cent of daily vitamin E requirements, an antioxidant that also protects against Alzheimer’s disease, cancer and heart disease. Most of the fat almonds contain is monosaturated, known to be effective in lowering unhealthy cholesterol. Almond oil is also popularly used in skincare and cosmetics. Pistachios: easy to eat as a snack, these nuts are sweet and flavourful and are often used in cooking, cakes and ice cream. Pistachios have good levels of potassium and iron. Above all, keep experimenting. We’re certain you’ll find a nut you’ll love, and your body will love you for it too.

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EASY WAYS TO MAKE NUTS A PART OF YOUR DAILY DIET • Experiment and find the ones you will enjoy eating. • A handful a day is enough to get you started, although two handfuls are a bonus! • Nuts are extremely versatile and can be added into existing diets easily. For example, try substituting white flour with almond meal or add crushed nuts into your cereal at breakfast time. • Try adding different nuts into recipes, such as roasted almonds or top off your dish with some cashews. • Add crushed nuts to shakes, ice cream or milk drinks. • Carry a small handful around with you as a snack to eat through the day.

ORGANIC NUT SPOTS • Organika, 2/205 Weyba Road, Noosaville • The Natural Foodstore, 330 Mons Road, Forest Glen • The Organic Apple, 3/934 David Low Way, Marcoola • The Maple Street Co-op, 37 Maple Street, Maleny

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ARTIST

Portrait of a busy painter words Frances Frangenheim PHOTOS Claire Plush

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BEAUTY SPOT

World’s End

Buderim artist Caroline Magerl has an oil painting she created of her 17-year-old daughter hanging on her dining room wall. The portrait exudes an engaging mix of intensity, mystery and purity and would no doubt demand attention and quiet applause in a gallery space. But it’s not for sale. “I’ve kept the ones of Jen that I really love,” Caroline explains of her favourite paintings and sketches, which grace the walls of the half-renovated home she lives and works in with her husband, Mark, and their daughter and muse, Jen. “I really don’t want to sell them; I love them,” she says. Caroline says portraiture is increasingly her art form of choice after more than 20 years pursuing a diverse art practice. She’s also passionate about printmaking and is thrilled to have recently secured a book deal to publish her first children’s

book as illustrator and author. Her book is the realisation of a long-held dream and was made possible through a successful illustrator’s grant application to the Australia Council for the Arts and the Australian Society of Authors. “I’m finding I’m slowly coming down to fewer things,” she explains of her narrowing focus. Caroline’s extensive art resume demonstrates her chameleon-like ability to jump between art forms. Since her early 20s she has worked as a cartoonist for commercial companies, magazines and newspapers, including The Courier-Mail, The Sunday Mail and The Sydney Morning Herald, and has illustrated more than 20 children’s books for various publishers, including HarperCollins, University of Queensland Press and ABC Book Publishing. >

early 20s she began drawing cartoons for WoodenBoat magazine. She recalls making a conscious decision to avoid pigeonholing her talents and rather to follow her heart and make a living from her innate and eclectic creativity. “I did stacks of stuff,” Caroline says. “Cartooning, rendering yachts, advertising work and commercial art, caricatures, children’s book illustrations, eventually political cartooning – which wasn’t my thing – and printmaking, which I love.” Over the past two years, Caroline has turned her focus to portraiture painting. “I love painting people. I love getting to know people and spending that time,” Caroline says. “I still love landscapes – I get a real charge from them – but there’s not that intensity or conviction that I paint people with.”

Fur Collar Red

A self-taught artist, Caroline has presented more than 15 solo exhibitions of her original paintings and prints across Australia and the United Kingdom. Caroline is often described as an expressionist painter, which she says is a fair label. She’s also known for her gentle wit and sweet sense of irony, both in person and through her cartoons and illustrations. Many of her works explore dreams, saintly figures and emotional conundrums such as a sense of belonging – something that was missing from her nomadic and isolated childhood.

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Caroline was born in Germany in 1964 and moved to Australia at age two with her parents. Caroline’s father built a 45-foot yacht in the backyard of their Sydney home and when Caroline was seven they set sail, travelling the east coast of Australia for the next seven years. Much to Caroline’s despair, her father sold their yacht when she was 14 and they lived in caravans on the Sunshine Coast and in Brisbane until she left home at age 16. After setting out on her own, Caroline began to work as a cook but soon realised she had a talent for illustrating. In her

Her portraiture work has grabbed the attention of art industry folk in London including Parallax Art Fair founder and curator Dr Chris Barlow, who invited Caroline to exhibit at the esteemed annual fair held in London’s Chelsea Town Hall in May this year. It was an invitation-only show, and she exhibited alongside 200 emerging and established artists from across the globe. “I was gobsmacked and delighted,” Caroline says. The fair is a big deal as it draws national and international dealers, art industry officials, collectors, critics and buyers. Caroline’s exhibition impressed art scouts from Notting Hill’s Debut Contemporary Gallery, who have since asked to represent Caroline and help develop her profile in the United Kingdom. Of course, Caroline is thrilled to accept their representation.

“It gives me a chance to begin to get myself established over there,” Caroline says. She has begun work on new paintings for sale through Debut’s online shop and retail gallery. Closer to home, Caroline is developing a new body of paintings and prints for her solo exhibition in November at The Gallery Eumundi, where she has been happily showing her work for more than four years. Many of her works are inspired by the spirit, landscapes and characters of the Sunshine Coast that Caroline observes and captures daily in her countless sketch pads. Caroline also loves to engage in printmaking and considers it both a cathartic and creative pastime. In 2006, she studied printmaking at the Megalo Print Studio in Canberra under master printmaker Deborah Perrow, who worked at the famous Bodleian Library at Cambridge in the UK. Husband Mark helped Caroline research and source a printmaking machine from Adelaide, and the bulky machine takes pride of place in Caroline’s home art studio. “It’s fun. I love it,” Caroline says of printmaking, which gives her a chance to recreate some of her favourite sketches in a different genre. “Because I like to draw, it’s a way of taking what I do and giving it an opportunity to be in a gallery as opposed to in my diary or on the floor. “I also like the fact there is a dialogue between what I paint and what I draw. I love to see what artists do in their workroom. It’s not just their paintings as the final product; I like to see the other stuff, too – the process.” Needless to say, Caroline has a hectic workload to tackle during the remainder of 2012 and into 2013. “Yes, I have lots to do,” she says. “But it’s wonderful. I’ll just have to work really hard.” Caroline Magerl’s exhibition “Figures, faces & poetic narrative” will be held at The Gallery Eumundi, 235 Gympie Terrace, Noosaville from November 1 to 25. 5474 1494 or thegalleryeumundi.com.au FOR EXTRA SALT visit saltmagazine.com.au to see more photos of Caroline Magerl and her artworks.

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OFF THE WALL

Art master hits his straps words alex Fynes-clinton

John Pointon is a go-getter – that much is obvious. With a glittering painting career spanning more than 40 years, you would think any other 76-year-old might be entertaining the thought of putting down the brush and folding up his easel for the last time. Not John. Not by a long shot. After barely a minute talking to the New South Wales-raised painter, it’s obvious art is more than a simple hobby or money spinner – it’s the very essence of his being.

16-year-old. Everything in his life is geared around creating new and exciting art – improving and evolving. “I’m a fitness fanatic – I run, I surf and I lift weights. I’m far from past it,” he says. “Art is everything to me and the fitness helps keep me focused on the next 20 years that will bring it all together for me as an artist. I want to leave a legacy people will remember.” John’s artistic style continues to set him apart from the pack more than 40 years since he made his gallery debut.

“I’ve been drawing for probably as long as I can remember,” he says.

Bright and busy sprawls, his work displays an attention to detail that gives his two-dimensional subjects – which vary from broad landscapes to human subjects – a distinct three-dimensional quality.

“I originally began a career in advertising, but art was always my passion. I was entering several art exhibitions on the side and a few of my pieces were picked up by some galleries out in rural and country New South Wales.

“My primary interest is the effect of light on colour and what can be achieved by it,” he says. “My work always comes back to trying to create a luminosity or glow about a subject.

“The work sold so fast it was unbelievable. Eventually I got asked to display my work full-time at a major Sydney gallery and I decided to make art my full-time passion.” Full-time is an understatement. The Gold Coast-based artist speaks about his lust for creation with all the enthusiasm of an energetic 90

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“A particular use of colour with a particular light effect gives an added dimension to my work. “People often tell me that they feel they can step into the painting and it’s exactly the effect I aim for – like creating another dimension solely through the use of colour.

Day Break

“It’s my real interest now and moving forward. These days I’ll work mostly in oils. Sometimes on canvas, sometimes on plain hard board.” John’s journey in the art world and his fascination with the effects of light in art can be traced back to his youth. He grew up on Bondi Beach in Sydney, taking every chance he could to re-create the bright, bustling crowds and energetic atmosphere of the iconic coastal strip. “I loved beach scenes – I’d spend hours observing and drawing them,” he says. “My mother was also an art lover. She’d drag me to the galleries of New South Wales under any circumstances from the time I was a toddler. “She used to really talk to me about art. She really loved it and her passion rubbed off on me.” Like his mother did for him, John has passed on his creative spark to his own son, who runs a graphic design company. But where his own career is concerned, John’s gaze is focused squarely on the next two decades of his life, a period he hopes will see him go

down in history as one of the finest ever Australian artists. “My work lately has just got better and better. I feel I’m really hitting my straps,” he says. “The next few years are going to be fantastic as far as achievement goes – I’m quite positive of that. “I’ve got years ahead of me and many years of experience behind me. These are the years where most artists really hit their stride and I feel the time is right to surge forward again.” As for his advice to younger artists looking to make their mark? Patience and dedication are the most important keys to continued success. “My style’s developed and developed over many years. I’ve never stopped trying to improve,” he says. “The art world can be vicious and you have to work hard to stay on top. Never stop challenging and pushing yourself, no matter how old or young you are.” John Pointon’s works are featured year round at Montville Art Gallery, 138 Main Street, Montville. 5442 9211 or montvilleartgallery.com.au

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ART DATES

An Autumn Graze by Kevin Penny

September

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

KENDALL & MONTE LUPO GARDEN WONDERLAND Local artist Kendall is joining with the ceramic artists of the Monte Lupo Disability Enterprise for an exhibition featuring book character-inspired garden dwellers sculptures. when Now to October 6 where Art Nuvo Gallery, 25 Gloucester Road, Buderim. 5456 2445 or artnuvobuderim.com.au CLASSIC ART FOR COLLECTORS Discover a world of timeless beauty with the classic paintings of eminent Australian artists such as Sir Hans Heysen, Nora Heysen, Albert Namatjira, Norman Lindsay, Margaret Olley, Joseph Frost, d’Arcy Doyle and Linda Keough in the elegant surrounds of one of the coast’s best galleries for collectable art. when Now to November 30 where Tiffany Jones Fine Art Gallery, 138 Burnett Street, Buderim. 5450 1722 or tiffanyjonesfineart.com.au ROBERT HAGAN Robert Hagan paints Australian scenes like no other and is the feature artist at Landsborough Galleries this spring. From beach days to moving displays of shearers at work, Robert’s varied subjects mean there is something to suit everyone’s tastes. when Now to December 15 where Landsborough Galleries, 27 Caloundra Street, Landsborough. 5439 9943 or landsboroughgalleries.com.au MAJOR EXHIBITION OF PORCELAIN BY JOHANNA DE MAINE Porcelain and lustre artworks by this master ceramicist provide a unique opportunity to view world-class work. Johanna’s work is in major national and international collections and continues to go from strength to strength. when September 22 to October 7 where Art on Cairncross, Cairncross Corner, Maleny. 5429 6404 or artoncairncross.com.au

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October

JILL KIRSTEIN Best known for her exquisite paintings of roses, preferably those she has grown herself, Jill combines her love of flower arranging with her artistic skill to produce magnificent still life florals in collectable vases and urns. when October 1 to 31 where Montville Art Gallery, 138 Main Street, Montville. 5442 9211 or montvilleartgallery.com.au GEORGES PETIT Georges is a creative and unassuming artist who goes about his art with precision of tonal and linear quality, and is equally adept in all mediums. when Every Wednesday in October where Gallery at No.10, 10 Bade Street, Nambour. 5441 6638 or kerrmullercollection.com.au GARY MYERS Gary returns to Maleny with a collection of stunning artworks for his first one-man showing since his residence in Melbourne and travels in Europe. The exhibition coincides with the opening of the new Verandah Gallery. when October 6 to November 6 where Holdenâ&#x20AC;&#x2122;s Gallery, Corner of Coral Street and Myrtle Street, Maleny. 5494 2100 or holdensgallery.com.au Blue Vase by Gary Myers

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Betray you? Not me? by Justine Newport

THE FLOWER EXPOSED, JUSTINE AND RICHARD NEWPORT

KEVIN PENNY

Exploring and exposing the organic sensual textures, colours and forms of the flower, Justine and Richard seek the viewers’ response to their juxtaposition of delicately painted large-scale subjects and intimate large-scale photographs. when October 10 to November 18 where Caloundra Regional Gallery, 22 Omrah Avenue, Caloundra. 5420 8299 or galleries.sunshinecoast.qld.gov.au

Kevin is deeply moved by the beauty and grandeur of the Australian eucalypts, believing every lump and bump on the gnarled limbs adds character to these majestic trees. when November 1 to 30 where Montville Art Gallery, 138 Main Street, Montville. 5442 9211 or montvilleartgallery.com.au

DAVID PAULSON, A SURVEY This retrospective exhibition of David’s works spans more than 50 years, from the sale of his first work at just age seven, until his recent Kenilworth Art Prize winning work, Autumn Pool, Maleny. when October 11 to November 25 where Noosa Regional Gallery, 9 Pelican Street, Tewantin. 5449 5340 or galleries.sunshinecoast.qld.gov.au

November FIGURES, FACES & POETIC NARRATIVE Familiar outward appearances – a person familiar to us may appear as a mystery when viewed from a certain perspective. Artist Caroline Magerl captures this with her oblique approach to the subject and produces much more than a simple rendering in oils. when November 1 to 25 where The Gallery Eumundi, 235 Gympie Terrace, Noosaville. 5474 1494 or thegalleryeumundi.com.au ALLAN GODDARD Allan is able to put into his art works effects other artists dream of. He invests his art with genuine passion. when November 1 to 30 where Gallery at No.10, 10 Bade Street, Nambour. 5441 6638 or kerrmullercollection.com.au

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A SENSE OF PLACE An exhibition of wonderful landscapes and cityscapes by Lyne Marshall, David Hinchliffe and Lars Vester. The exhibition explores both the beauty and the contradictions within the built and natural environments. when November 1 to December 31 where NeoGallery, 24 Berry Court, Mount Coolum. By appointment only, 5471 6175 or neogallery.net GOOD IMPRESSIONS – JIM KINCH Acrylic on canvas works in a fabulous impressionistic style, cleverly capturing movement and atmosphere. Covering a wide range of aspects of Australian life from outback mustering to football, a round of golf to an evening in the pub, Jim Kinch brings every scene to life. when November 6 to 26 where Art on Cairncross, Cairncross Corner, Maleny. 5429 6404 or artoncairncross.com.au YULYURLU, LORNA FENCER NAPURRULA This exhibition celebrates a highly original artist and highlights the importance of Lorna as a pioneer and master painter in the broader framework of the central desert art movement. when November 28 to January 20 where Noosa Regional Gallery, 9 Pelican Street, Tewantin. 5449 5340 or galleries.sunshinecoast.qld.gov.au

Hibiscus by Georges Petit

December THE WRAP UP

LOUIS DA LOZZO

A group show to wrap up yet another year of fantastic art, featuring works by Carmen Hannay and ceramics by Shannon Garson, with plenty of art-inspired gifts. when December 1 to 21 where Art Nuvo Gallery, 25 Gloucester Road, Buderim. 5456 2445 or artnuvobuderim.com.au

Louis spends his life exploring new ways of capturing the stunning beauty and starkness of outback Australia. when December 1 to 31 where Montville Art Gallery, 138 Main Street, Montville. 5442 9211 or montvilleartgallery.com.au PATRICK KILVINGTON

PRECIOUS LITTLE PRICES

Peter Rabbit by Various Artists of Monte Lupo

The ever-popular pre-Christmas exhibition at Art on Cairncross is even more enticing this year. As a present from the gallery, many artworks will be at Precious Little Prices, allowing for special gifts to be acquired at special prices during this festive time. when December 1 to 23 where Art on Cairncross, Cairncross Corner, Maleny. 5429 6404 or artoncairncross.com.au

Patrick was an impressionist painter in oils concentrating mainly on rural scenes. His familiarity with his subject is depicted in his works, which also show how much of a larrikin he was. when December 1 to 31 where Gallery at No.10, 10 Bade Street, Nambour. 5441 6638 or kerrmullercollection.com.au

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ART SPACE

SUMMER AFTERNOON, HAHNDORF artist Sir Hans Heysen medium Watercolour on paper size 310mm x 400mm price $32,500 Tiffany Jones Fine Art Gallery, 138 Burnett Street, Buderim. 5450 1722 tiffanyjonesfineart.com.au STORM OF ROSES artist Des Rolph medium Oil on canvas size 900mm x 1000mm price $5800 The Gallery Eumundi, 235 Gympie Terrace, Noosaville. 5474 1494 thegalleryeumundi.com.au

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

CLOCK’S TICKING artist Robert Hagan medium Oil on canvas size 1600mm x 800mm price $15,750 Landsborough Galleries, 27 Caloundra Street, Landsborough. 5439 9943 landsboroughgalleries.com.au

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ROAD TO SOMEWHERE artist Lars Vester medium Oil on canvas size 1000mm x 1000mm price $3500 NeoGallery, 24 Berry Court, Mount Coolum. By appointment only. 5471 6175 neogallery.net

GOLDEN TRY artist Jim Kinch medium Acrylic on canvas size 500mm x 750mm price $2500 Art on Cairncross, 3 Panorama Place, Cairncross Corner, Maleny. 5429 6404 artoncairncross.com.au

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IN YOUR DREAMS

Home’s heart beats wildly

wordS & PHOTOS Claire Plush & COURTESY OF CHRISTOPHER FREDERICK JONES 98

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Is it strange to say that a home feels like a love letter to the land on which it’s built? Because that’s how it seems when approaching and then stepping inside Claire and Peter Wilson’s modern bush retreat. Towering trees stretch from dirt to sky, cocooning the home in a world of greenery and speckled sunlight. Today, two koalas cling to branches at either end of the house whilst a gentle breeze rocks them back and forth. Moments like these are frequent and have been gratefully noted ever since the couple bought the four hectares of land in Montville in 2007. “It was a five to 10 year plan that we might [move] up here,” Peter says. “We bought the land with the idea that we’ll see what happens but we found we were coming up here all the time.” The five-year plan quickly turned into a two-year dash and in 2009 the couple sought out local architect Dan Sparks to design their dream home. “We lived in Wurtulla by Currimundi Lake. We had a nice spot there but we wanted a bit more space and a few more trees, so we thought we’d move here,” Peter says. Approaching Dan with an open brief, Peter and Claire’s only requests were that it was eco-friendly, low-maintenance, single-level and had an office with a view. “Right from the start we knew we had this northern view and wonderful aspect, so we wanted to make the most of that,” Claire says. “We wanted a nice big open space.” In late 2010, after eight months of building, the couple moved into their new home. >

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A long unsealed driveway leads visitors from manicured roadside gardens to native bush where the house is hidden. The striking form of the single-level pavilion sprawls across a flat, cleared section of the land as though it’s opening its arms to embrace the environment in which it sits. Glass windows and a butterfly roof for water collection heighten the home’s museum-like appearance. But perhaps the most unusual and prominent features of the house are found inside – two concrete rainwater tanks holding 40,000 litres of water between them. “One of the first ideas I put out there was utilising concrete rainwater tanks as a thermal buffer within the building and also to divide the various rooms in the house,” Dan says. In winter the tanks are exposed to the sun, warming up the water and radiating heat. In summer the tanks are protected from the sun, keeping the water and the home naturally cool. The idea was welcomed by a surprised Claire and Peter. “Of course we would never have thought of that,” Claire says. “But once we said ‘yes’ the concept grew quite quickly.” Rather than hiding the shape of the concrete tanks, the design of the home showcases them. “I saw the tanks as these precious objects that we’d build a very simple pavilion over to contain,” Dan says. To prevent losing a big area of the interior space, the 3.6 metre diameter rainwater tanks have been slightly sunken into the earth. Cosy rooms or “bed nests” as Peter and Claire like to refer to them, were then created to sit above the tanks in the same continuous cylinder shape. Wrapped in hoop pine plywood, the mezzanine rooms are an eye-catching artwork in themselves and soften the home’s concrete interior. The plywood continues down the length 100

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of the building and is used throughout the bathrooms and kitchen. With their grown children no longer living at home, the house was designed to suit Claire and Peter’s needs. “The home wasn’t ever to be a big traditional family home; it’s tailored to suit them and their lifestyle,” Dan says. “So there was an opportunity right from the start to approach the plan a little differently.” From the entry into the combined open dining and kitchen area, a hallway flows in opposite directions with walls covered in local artworks. At one end, Claire and Peter’s bedroom looks out to the tall eucalypt trees and joins onto a “bed nest” and a spacious ensuite. “We’ve got no tiles, no floor coverings; it’s all concrete,” Claire says. Glass sliding doors open the bedroom onto the back garden where a boardwalk leads to another rainwater tank. This tank has been turned into a 2.1 metre deep plunge pool. The tail end of the home features a guest bedroom, bathroom and office. A second “bed nest” is reached from the study via stairs– cum–bookshelves. Modest, cleverly simple and ideal for its leafy location, this home has already had its fair share of accolades, including the State Award for Residential Architecture from the Australian Institute of Architects. Peter and Claire are quick to recognise the functionality and self-sufficiency of the home, but it’s the openness of the design and the privacy of the land that they love most. “It’s very peaceful,” Claire says. “And it just works.” FOR EXTRA SALT visit saltmagazine.com.au to see more photos of Claire and Peter’s Montville home.

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HOMEWARES

naturally inclined Bring the outdoors in and open your home to nature-inspired products. From vibrant punches of tropical fabric and coloured glass to earthy, wooden furniture, this is one trend that can be worked to fit any space. STYLING CLAIRE PLUSH

Olive Wood Salt Keeper and Scoop $99.95. Made in France. Available at The Cooking Company, 20 Lanyana Way, Noosa Heads. 5447 4480 or thecookingcompany.com.au Cloth Fabric custom-made cushions from $120. Available at Watermelon Red, Shop 12, Pacific on Coolum, Birtwill Street, Coolum Beach. 5473 9550 or watermelonred.com.au

Revival Chair $290. Available at Summer & Salt, Shop 214, David Low Way, Peregian Beach. 5448 3700 or summerandsalt.com.au

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Hibiscus tube lamp $225. Available at Vintage Beach Shack, 33 Gateway Drive, Noosaville. 5473 0070

Murchison-Hume Counter Intelligence Food Safe Surface Spray $12.50. Available at Carmelâ&#x20AC;&#x2122;s Designs and Homewares, Shop 20, The Peninsular, Mooloolaba. 5444 6946 or Shop 1 & 2, 212 David Low Way, Peregian Beach. 5471 3332 or 21B James Street, Burleigh Heads. 5535 9255 or carmelsdesigns.com.au

Mangowood stool $168. Available at Gnu Cargo, 17 Rene Street, Noosaville. 5474 2490 or gnucargo.com

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UP & COMING

Life experience woven in words & portrait claire plush

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Dotted throughout the streets of Jaipur in the Indian state of Rajasthan are ornate buildings so beautiful and intricate that their presence is impossible to ignore. Coast designer Karmin Kenny had poured over the unique sight during many trips to this vibrant country, and so when the time came to name her then soon-to-be launched Indian-made lifestyle label, it seemed fitting that the search ended with Haveli. “Havelis are in the area [where] the range is actually produced and they’re so beautiful,” Karmin says. “I was inspired by them because I wanted something that was uniquely Indian and not too hard to pronounce.” Raised across the Sunshine Coast region, Karmin left for Melbourne when she was 18, followed more recently by an eight-and-a-half-year jaunt living and working abroad in the United Kingdom, Sweden, Hong Kong and Singapore. Returning to the Sunshine Coast at the beginning of the year with her English fiancé Rob and their cat in tow, Karmin planted her roots on home soil in the form of a little yellow Queenslander and her firstever Haveli collection. “For years we’ve been living in these little apartments in Asia or London, and I’ve always dreamed of coming back here. They were really great, but coming back here to this,” she gestures around, “nothing compares.” Launched in May this year, Haveli uses the traditional art of woodblock printing to create a selection of children’s wear and lifestyle products all made from 100 per cent cotton.

Each piece of fabric is covered in a pattern that has been sketched by Karmin and then carefully hand stamped in India. For this collection Karmin spent three weeks sitting by a father-andson team as they carefully carved the woodblocks, mixed dyes and ultimately brought her drawings to life. Picking up an intricate woodblock from her desk, Karmin notes that it takes at least a week to carve one block by hand. “This pattern actually has three blocks that make up the pattern,” she says, rolling out a piece of fabric used across the range. “It has the outline, then it has the blue which is another block and then the purple which is another. “If you look at it; every single one is slightly different. You could get the same type of look for a lot less but it wouldn’t have the character and the hand touch,” she says. Loose kaftans, frilly bloomers, sunhats, cot sets, bibs, cushions and quilts feature in the first collection with the promise of a few women’s styles making an appearance in the lead up to summer. Without using synthetic materials, each piece is breathable, suited to the Queensland climate and stamped with a sweet motif including butterflies, seahorses and paisley. “It’s definitely inspired by the coast and the colours here,” she says of the collection. “You can see the blues and aqua. I’m always dreaming of the beach.” For Karmin, Haveli is an organic extension of her “obsession” with fabric. “I can tell you when it happened,” she says of the love story that began when she was just 20 years old. “I was at this market in Melbourne and there was this lady there and she was sewing these beautiful skirts made in Indian fabric. >

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“With East Village I did Balinese cutwork, silk painting, Vietnamese hand embroidery and Indian sequencing,” she says. “But it was quite hard over there.” With a heavy heart Karmin decided to close East Village before moving to Hong Kong. “I loved it so much that it hurt a bit to wind it down,” she says. “I had these great expectations and I learnt a few hard lessons.” Karmin knew that if she were ever to start another label, it would entail the same handmade element that was seen throughout East Village. It was years later, when on a holiday in India, that Karmin came across block printing in a different way and inspiration for another venture surfaced unexpectedly. “I had never really considered it because it’s normally quite earthy tones,” she says of the block printing style. “But I saw this one shop that had different prints and used different colours and it inspired me. “I thought, ‘I could do this’. And that’s when it all kind of fell into place.” With an unwavering passion and experience under her belt, Karmin launched Haveli with high hopes but feet firmly stuck in the sand. “The lifestyle things naturally developed when I was doing the clothing. I thought ‘what else can I do?’ and thought I’d give it a try.” Now only a few months old, the label has stockists around the country and is a staple at the Peregian Beach Markets. Things are blossoming for Karmin and rightly so. With a new home, business venture and a wedding just around the corner she says she is slowly learning to trust herself again. “I got so obsessed that I bought some things and then eventually I was going to her house and getting her to make me things.” But that wasn’t where the tale ended. “I was convinced that I was going to have my own label one day doing this kind of thing,” she says. “I went to India four months later just to find a fabric and came back with a big box of it.” Ever since, Karmin’s travels and endeavours have been dictated by her passion for fabric, including the launch of her previous Londonbased label East Village.

“I think I put too much pressure on myself the first time around,” she says of her East Village experience. “I’ve got big dreams but I also understand that you’ve got to just see where it will go and do the best you can.” This time she believes the best will be more than enough. Haveli can be found at Peregian Beach Markets on the first and third Sunday of every month. havelidesign.com.au FOR EXTRA SALT visit saltmagazine.com.au to see more photos of Karmin Kenny and her label.

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GREAT OUTDOORS

Bowled over words Karina Eastway

It appears I’ve been missing out on something seriously popular.

Despite the fact I arrive early in the morning for a lesson in lawn bowls, there are already plenty of people across all age groups playing on the green. It certainly looks like fun. I’m here to meet Barry Sullivan, Mooloolaba Bowls Club development officer and probably the only man brave enough to take on the challenge of teaching me new tricks. He seems perfectly at ease with the task though, and gives me a warm handshake even after my embarrassed apology that it is in fact my first encounter with the sport. Unperturbed by impending rainclouds – Mooloolaba Bowls Club is unique in having the only undercover facility on the Sunshine Coast – we head out to the state-of-the-art green. Barry explains the beauty of bowls lies in the fact that anyone can play. He tells me about the variety of players who meet at the club to enjoy the facilities and the game, including school children who benefit not only from increased fitness but also from an understanding of physics and mathematics from the way the bowl moves across the green. “There’s an art to the hand–eye co-ordination as well as the visual and mental judgement required to reach the jack (target ball) at the other end,” Barry explains. I accept the challenge, confident that as Barry has more than 20 years of experience behind him, I’m in good hands. The bowl is weighted on one side (the bias) and therefore requires strategic thinking; not only to reach the jack at the other end, but also to allow for the inevitable arc the bowl will take. A small circle on one side of the bowl indicates which direction it will curve, as Barry points out.

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After seemingly too simple instructions on how to stand and where to aim I nervously bowl my first bowl, not sure where it’s going to end up.

Getting on the green

My first attempt could have been worse. The bowl at least remains in the “rink” (our lane of play) but it’s obvious bowls requires much more skill than meets the eye. After experiencing generous smiles from the other participants around me though, I’m encouraged to try again.

• Lawn bowls was first played on the Sunshine Coast in 1936 and now has a quickly growing membership of about 11,000. • Options for getting on the green include social, competition, barefoot, men’s, women’s, disability, mixed and juniors. The game can be played in singles or in teams of up to four people.

I have to admit, a few of my bowls do almost make it to the car park, but it doesn’t take long for my game to improve and I start to get a feel for the bowl, the weight and the bias. Under Barry’s expertise and guidance, it’s not long before most of my bowls are staying closer to the jack than the ditch.

• There are 20 lawn bowls clubs on the Sunshine Coast. Most still have grass surfaces with three moving to artificial turf, which is easier to maintain.

I do feel better about my efforts after one of Barry’s bowls stops a few metres from the jack.

• Mooloolaba Bowls Club boasts the only undercover and all weather bowls facility on the Sunshine Coast, perfect for both our hot summers and inevitable rainy days.

“It’s the closest I’ve been all year,” he jokes kindly. My neighbouring bowlers are obviously a friendly bunch and I can overhear generous clapping, cheering and encouragement of fellow team members as games progress around me. It’s not just the sport of bowls that brings them here. The club is imbued with a sense of community and I can tell that many friendships are formed and strengthened within its walls.

• Clubs offer free coaching if you’re new to the game and will even provide equipment to help get you started. • Most bowls clubs also have social facilities, including restaurants, bars and live music, making them a great place to relax as well as challenge yourself.

Many champions have been made here too, as Barry proudly shows off the club’s pennants and wall of honour. He tells me the current reigning team of four players is all under 25: proof that this game is perfect for anyone of any age.

Visit bowlsqld.org or mooloolababowlsclub.com.au for details.

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TOURIST INFORMATION

BACKWARD GLANCE Can you guess where on the Sunshine Coast and what year this image was taken? Visit the READ SALT page at saltmagazine.com.au to find out.

climate

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

travelling distances Brisbane to Caloundra........................ 100km Brisbane to Mooloolaba...................... 105km Brisbane to Nambour......................... 110km Brisbane to Noosa ............................. 148km Noosa to Montville.............................. 56km Mooloolaba to Maleny........................ 41km Caloundra to Kenilworth..................... 77km school holidays September 22, 2012 to October 7, 2012. emergency telephone numbers Ambulance, Fire Brigade, Police, Coastguard, Rescue.......................000 Poisons Information Centre...............131 126 Ambulance Transport........................131 233 markets Cotton Tree St Market, King Street, Cotton Tree, every Sunday, 7am to noon. Eumundi Courtyard Village Market, 76 Memorial Drive, Eumundi, every Saturday 8am to 2pm, Wednesday 8.30am to 1pm. Caloundra Markets, Bulcock Street, Caloundra, every Sunday, 8am to 1pm. Caloundra Country Markets, Central Park, Arthur Street, Caloundra every Sunday. Kawana Waters Farmers’ Market, Stern Street (Sportsman Parade end), every Saturday, 7am to noon. Noosa Farmers’ Market, AFL Grounds, Weyba Road, Noosaville, every Sunday, 7am to noon. Maleny Market, Maple Street, every Sunday, 8am to 2pm. Fishermans Road Sunday Markets, Fishermans Road, Maroochydore, every Sunday, 6am to noon.

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Image courtesy of Sunshine Coast Libraries.

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 and wrap Slip on a shirt (preferably a long-sleeved shirt). Slop on the sunscreen (30+ and reapply as needed). Slap on a hat. Wrap some UV protective sunglasses around your eyes. 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 2pm – and try to take advantage of shade when possible.