Noosa STYLE - Winter 2012 by STYLE Living

noosastyle sunshine coast &

LIVING

WINTER June - Sept 12 $5.50 inc GST ISSUE 49

Food DRINK Beauty

fashion ART design property

Win

2nights KingfisherBayResort For those who enjoy the good life! noosa style

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C L O T H I N G

H O M E W A R E S

F U R N I T U R E

NoosaClassics GANT • HOME, MEN, WOMEN • RALPH LAUREN • POLO

No o s a v i l l e - shop 3, 5 gibson road noosaville ph 5474 1577 N o o s a Cl a s s i c s - ladies wear 37 hastings street noosa heads ph 5473 5211 C ro ss Cl a s s i c s Me n s w e a r - 37 hastings street noosa heads ph 5447 3124

L I F E S T Y L E

B Y

D E S I G N

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RSVP

Martin Boetz & Longrain Team at Oatley’s Party

Oatley’s Darren Jahn & Belinda Rayner, Thomas Corner

what’s on

OATLEY SUNDOWNER COCKTAIL PARTY The 5th annual Robert Oatley Vineyards prefestival 'Sundowner Wine Tasting With a View' was a stunning success. Held in the penthouse of the Picture Point Terraces, hosts Darren Jahn and Sarah Brown exuded Noosa charm to invited chefs and guests, who watched the sunset from the balcony, whilst being tempted by stalwarts of the Australian dining scene, Martin Boetz and Sam Christie of Longrain Sydney and Melbourne fame. The Longrain team created a dining sensation to perfectly complement the fabulous Oatley wines which flowed with aplomb.

BOSS MEETS THE HUNTER Those wonderful 'new age' winemakers from the Hunter Valley drove their 'Caravan of Courage' to Noosa to showcase their fine wines at the Noosa Celebration of Food and Wine recently. Traders in Hastings Street joined in the event by staying open for late night shopping - and the BOSS store was clever enough to invite some of the team into their store to tempt shoppers with a glass of wine. The perfect way to shop.

Noosa Food & Wine Festival

Martin Duncan & willing helper at food event

CHEFS JOIN THE CELEBRATION Dessert primo Martin Duncan from Freestyle Tout Emporium, in Fortitude Valley, and Sydney patissier whiz Adriano Zumbo, were two welcome faces at the Celebration of Food and Wine recently. Dessert lovers were lining up to taste their tempting delights and coming away with faces smiling in appreciation. HILTON HOTEL BRISBANE Celebrates 25 years... Flutes of Chandon Brut Rosé and Chandon Brut flowed freely.. freshly shucked oysters were presented on frosted ice in the centre console of the The Vintaged Bar + Grill dining room - and waitstaff wandered throughout the crowd offering seared scallops with salmon pearls; tender lamb skewers; mushroom arancini; mini wagyu burgers; macarons and delicate chocolate cups...whilst up on high - two nubile female aerialists spun on white silk suspended from the roof. The highlight of the evening was a performance by actor/singer Tom Burlinson who crooned in his best 'Frank Sinatra style' to the throng as party goers swayed to the beat. Definitely a party to remember.

Vincent & Blue Angel owners Catherine & Robert

2012 Good Food Guide Launch

John Lethlean, Kaylene Murray & Adriano Zumbo

Part of the Long Apron team - Richard Hayes, Juliette Fuller and Sam Giles at Good Food Guide launch in Brisbane

Shinichi Maeda head chef SAKE Brisbane & Shane Bailey Exec Chef berardo’s

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NoosaStyleLiving

noosastyle

this issue

Welcome to our fabulous Winter issue...

Kaylene Murray Editor

"THE TIMES THEY ARE A CHANGIN"... AS BOB DYLAN'S 1964 HIT SONG HERALDED. WHILE WRITTEN AS AN ANTHEM FOR THE GENERATION OF THAT TIME, IT ALSO HOLDS A LASTING MESSAGE FOR ALL SUBSEQUENT GENERATIONS. OURS INCLUDED.

he song urged acceptance and compromise... understanding - and that is just as relevant today. It's time for the world to take a serious look at what it has become and make the necessary compromises to change and resolve conflicts - both social and military - and financial upheaval. It's time for a change! For the better! This issue is full of wonderful, warming winter wonders to excite and tantalise you, and most importantly - offer a refuge from the TV news! We urge you to support the local businesses, suppliers, service providers, restaurants, fashion industry, jewellers, artists, manufacturers and tourism industry in our region. Everyone is feeling the pinch. South East Queensland offers a fabulous Winter escape for southern visitors - but if you're a local you can enjoy these pleasures every day! A morning walk along the beachfront savouring the bright blue sky and warming sun adds just the right measure of delight into a Winter's day; or perhaps a weekend away on the Blackall Range, where nature and nurture abide side by side. Why not take advantage of the exceptional accommodation deals available this season, and enjoy a well-earned break away from work and worries - and play tourist. Go out for dinner to a local restaurant and experience the real reason Noosa is so popular.

There is so much to see and do in our beautiful region. Winter is the perfect time to indulge in comfort foods, luscious red wines and decadent stickies; a perfectly brewed coffee or designer tea - and let's not forget those indulgent desserts. Check out our new season fashion collections; art and jewellery offerings; superb wines and fabulous food; prestige properties and interior design features - all waiting to entice you within our bright, colourful pages. Get to know the people who live and work here - people with a purpose, like Chris de Aboitiz a former world tandem surfing champion, who with his trusty surfing pooch Lani, is teaching other canines to 'hang paw'. We also introduce you to Veronica Rainbird, the marketing and brand director of Sunshine Coast Destinations Limited and discuss love, life and commitment. We also take a look at the important work being done by an Australian group, Borneo Orangutan Survival Australia, to protect and educate orphaned orangutans for release into a private, safe reserve; and we take a glimpse into the world of iconic Australian winemaker Grant Burge in the Barossa Valley. And, for those looking to update and renovate in the cooler months, we have sourced some spectacular furniture and fittings, as well as designer living options to give you some fabulous ideas. As the weather chills and we look towards the heater and a big doona for comfort and solace; snuggle up with your copy of NOOSA Style magazine, a glass of your favourite tipple, and allow us to warm you with our pages of possibilities this season.

Please read and enjoy...

C PLATES FOR MATES NATIONAL FUNDRAISER

Since being discharged from hospital, Matt is home with his dad Keith continuing his rehabilitation and to the delight of locals has been seen at a function catered for by his company the Rolling Dolmade. Keith said that various local fundraising events and national initiatives such as Plates for Mates had provided much appreciated financial and emotional support for Matt as he continues his long road to recovery. “I know I can speak on behalf of Matt to say that we’ve been truly humbled with the love, friendship and support

that has been extended to him and our family. “Of course the circumstances are terrible but what has been truly inspirational is how much the community has rallied to look after one of its own. "Matt has made some sound physical progress and is now a lot more independent. He has recently reacquired his driver's licence and is enjoying more mobility as a result of his intensive daily physiotherapy and other treatments. His burns injuries are still evident and he has lost a lot of weight but we're finding that people now recognise Matt and are always happy to give him a friendly wave or offer words of encouragement. He's just trying to take things one day at a time,” said Keith Golinski. More Information or donations: www.platesformates.com.au

what’s on in noosa?... read our magEzines @ www.STYLEliving.com.au 4

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LIVING

published by Style Living Magazines PO Box 1003 Paradise Point 4216 P: 07 5577 2886 F: 07 5577 3354 e-mail: info@styleliving.com.au www.styleliving.com.au enquiries Ph (07) 5577 2886 fax (07) 5577 3354 publisher Tom Murray tom@styleliving.com.au group editor Kaylene Murray kaylene@styleliving.com.au editor Helen Flanagan helen@styleliving.com.au sales Meta Georgeson meta@styleliving.com.au production Joshua Murray art@styleliving.com.au published Quarterly - distributed complimentary through exclusive locations, hotels, selected retailers, developers, and selected newsagents

thanks to Matt’s mates hefs, food lovers, restaurateurs, friends, industry colleagues Australia-wide and complete strangers have rallied to support Matt Golinski after the terrible December 2011 home fire that claimed the lives of Matt’s wife and three children and left him fighting for his life with third degree burns to over 40% of his body.

noosastyle sunshine coast &

Whilst all efforts are made to ensure information and advertising material is correct, no responsibility is accepted for wrong or misleading information. Copyright: All original material supplied by the publisher is copyright and cannot be used or reproduced without written permission of the publisher. Views expressed by contributors are personal views and they are not necessarily those of the Publisher.

Cover: Available from Bellissima Hastings Street Noosa heads

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just some of whats in

this issue

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24 36

58 68

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WIN !

RSVP - Fabulous Openings, Launches & Social Events Chris De Aboitiz Credited with bringing paddle boarding to Australia Events coming Fabulous Long Weekend & Jazz Festival, events & shows Style Fashion Fabulous new looks and accessories to create your personal winter style. Veronica Rainbird A newbie in town and loving it Bodacious art forms Spectacular body painting Style Dining & Recipes Some of the best restaurants show us what great dining is all about Recipes Buy the book & try the recipe Oils aint Oils Olive oil the basis for some of the best cooking in the world Wine Fabulous wines and more to savour Design & Furniture Decorate and rejuvenate your home with our fabulous choices Homes of Noosa Beachfront Noosa Heads apartment - one of the best locations in Australia Gardening Tips to help your passion blossom Travel - Cruising on the Queen Mary 2 Luxury afloat Artists and Artisans New works and collections for your home The Last Word Russel Green Noosa councillor views

...a pec-tacular holiday on Fraser Island at Kingfisher Bay Resort A fully-integrated ecotourism hotel designed to give guests an enjoyable nature-based experience on World Heritage-listed Fraser Island, while creating minimal impact on the environment. Your prize includes: Two nights' hotel room accommodation at Kingfisher Bay Resort for two adults; return walk-on passenger ferry transfers for two adults; half day whale watch cruise ex the resort for two adults; full day Beauty Spots Fraser Island tour for two adults.

Total Prize value: $1150* Send an email with your name, address & daytime phone contact to:: win@styleliving.com.au by 20 July 2012 with WIN A MERCURE KINGFISHER BAY RESORT HOLIDAY in the subject line. *Some conditions apply. Prize valid from 1 August to 31 October 2012. For more information visit: www.kingfisherbay.com or phone toll-free: 1800 072 555

whatâ&#x20AC;&#x2122;s on in noosa?... read our magEzines @ www.STYLEliving.com.au 6

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“Trees are People Too” - 135 x 175 x 6 cms 2010 - Belinda Herford original abstract oil on Belgian linen

award winning jewellery & fine art

• jewellery • art • photography • porcelain

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Chris De Aboitiz, credited with bringing stand up paddling to Australia, tells Helen Flanagan about teaching dogs to balance, paw hang and behave.

Credit: Noosa Festival of Surfing

ormer world tandem surfing champion Chris De Aboitiz has been surfing with his dog Lani propped up on the nose of his board for years in the tradition Chris first learnt as a Waikiki beach boy, at the beach where dog surfing started back in the 1920s. At the opening day of this year’s Noosa Festival of Surfing, no one was remotely interested in surfing legends, Mark Richards Rabbit Bartholomew, Mark Warren and others in their sensational shortboard exhibition. The crowd was there to witness Australia’s first surfing dog exhibition. “I couldn’t believe it!” Mark Richards chuckled later. “Upstaged by a frickin’ poodle!” This was dog surfing like you’ve never seen it before with Chris and Lani plus half a dozen dogs and their masters wowing the crowd with canine crouches, paw hangs and spectacular wipeouts. Chris De Aboitiz, a Sydney-sider grew up on the shores of Waikiki learning and teaching people to surf and sail, working as a beach boy and becoming an all-round waterman. Another string to his bow was obtaining a skipper’s ticket as he was intent on a career driving boats but that was curtailed until he returned to Australia and found Noosa.

rfing doggy-style “I started breaking a lot of boards so decided to open a surf shop to pay for my habit,” confesses Chris, who names Lionel Richie, Delta Goodrem and Nicole Stevens in a long list of celebs and sporting stars he has taught. “At Noosa Longboards, the first on the Coast and second of its type in Australia, I sold boards of course, taught surfing and in-between practiced tandem surfing which I used to do in Hawaii. It ultimately paid off as my tandem partner local Meridith Saunders and I caught the Hawaiians by surprise and won the World Titles at the Noosa Festival of Surfing. In 1999 I heard whispers about kite surfing in 1999, investigated and opened the first kite surfing shop and school in Australia.” Stand Up Paddleboarding (SUP) was taking off in Hawaii and once again Chris was ahead of the game in Australia. “I hooked up with Josh Constable and Woogie Marsh initially using our old tandem surf boards and Woogie made the paddles. Tully and Stuart Campbell helped make the stand up boards for the surf and to race.” After teaching SUP at the Noosa Heads Lions Park for over six-years, Chris who loves beautiful Noosa with a passion, failed to win the permit from the local council to continue. He was gutted, but not for long. continues next page...

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continued from previous page... He has always had an instinctual way with dogs, with friends and family asking him to sort out their dogs. He learnt as much as he could, watched Cesar Milan on television, was inspired by his concept and became an expert on dog and pack behaviour, body language and rehabilitation training with his business Natural Balance Dog Training, becoming an outstanding success. “As the ‘dog man’ I’m passionate about creating the best relationship between dog and human,” says Chris who’s in his late 40s and loves teaching people how to read a dog’s body language so they can communicate and understand each other. “Teaching dogs to enjoy the ride combines my two loves – surfing and dogs plus I found it great exercise. Was it easy? Easy now because I understand how to take a first time dog and teach it to love to surf so I can get most dogs on a SUP in flat water quite quickly. I do like smart, high energy, working dogs with a lot of interaction however people must get a dog to suit their energy and lifestyle needs. Pup socialising is key and notice how he/she learns from other dogs. “Lani my number one dog has taught me everything - how to teach other dogs and people and to bring the very best potential out in each other. The Border Collie x something is 9-years-old; Murf-Merl, a Border Collie and the bottom of the pack love machine is 5-years-old; Rama is a Border Collie x Kelpie pup; and Mango, a gold Border Collie was rehabilitated from the wild.” Chris is currently working in partnership with The Animal Welfare league of Queensland as its preferred trainer and is also about to embark on an exciting tour around Australia. On the Great OZ Dog Tour, Chris, with partner Claire, dogs and crew will stop at every major town along the way and file daily video footage via his blog which will be interactive.

He will be conducting workshops, visit a guide dog school; police dog training facilities to learn how dogs are taught to sniff out drugs and explosives and behave in violent situations; checkout outback cattle stations to learn how one farmer is able to handle 1000 head of cattle with the help of just four dogs; and he’ll meet with wildlife researchers and study wild dogs and dingos in their natural environment, examine their behaviour and diet and learn a little more about how to better care for domesticated dogs; plus at vets and dog groomers he’ll pick up tips to share with viewers and fellow bloggers. There are now dog surfing contests in California at Huntington Beach and Coronado in San Diego, where owners get very serious about doing it doggy-style. A world championship event is mooted for Northern California in September and hopefully at the 2013 Noosa Surfing Festival, a dog surf may well be part of a world pro tour. Fingers crossed Chris De Aboitiz will be ‘top dog’ and he, Lani and mates will be world champions.

“Lani my number one dog has taught me everything!”

NoosaStyleLiving

PETER LIK MASTER PHOTOGRAPHER

Above: CENTRAL PARK

Above: ALLURE - COLUMBIA RIVER GORGE

Photography keeps me searching, exploring the most beautiful places on Earth RIVER OF ZEN - TELLURIDE, COLORADO

eter Lik stands at the summit of landscape photography. Worldrenowned, highly awarded, and boasting a huge international following, Lik’s journey had humble origins. Born in Melbourne, Australia, to Czech immigrants, it was his parents’ gift of a Kodak Brownie camera on his eighth birthday that set young Peter’s course. Entirely self-taught, Lik worked hard at his craft before making a life-changing decision: to come to the United States in 1984. A defining moment in Lik’s life came when he was introduced to the medium format panoramic camera. This larger-than-life camera compelled Peter to rise to its challenge to “Go big or go home.” Lik did both. He returned to Australia to photograph the vastness of the Great South Land. Peter then went on to open his own fine art publishing company as well as his first gallery in his adopted hometown of Cairns. He returned to the States in 1989 for another jaunt before undertaking a mammoth trip early in the new millennium to photograph landscapes of all 50 states. Fifty thousand miles and 1,000 rolls of film later, the “biggest challenge of my life” was completed.

Highlights of Peter’s American odyssey can be found in his book “Spirit of America.” Lik’s stature as a photographer has been indisputably confirmed with his receipt of the award of Master Photographer from both the Australian Institute of Professional Photography (AIPP) and the Professional Photographers of America (PPA). He has also been awarded fellowships by the British Institute of Professional Photographers (BIPP) and The Royal Photographic Society (RPS). Two more landmarks for Lik were the world record sale of his photograph “One,” for $1 million and the exhibition of two of his iconic images, “Ghost” and “Inner Peace,” in the Smithsonian National Museum of Natural History in Washington D.C. Lik’s masterworks include “Ancient Spirit,” “Sacred Sunrise,” “Angel’s Heart,” “Tree of Life” and the highly acclaimed “Ghost.” Each Limited Edition release is greeted with great enthusiasm by collectors and this has been reflected in recent record- breaking sales. Now at the top of his game, Peter Lik is “loving it!” at full throttle and the animated Aussie is showing no signs of slowing down.

International photographer Peter Lik

Seahaven, Shop 2 9 Hastings Street Noosa Heads, Queensland 4567 07 5474 8233 Aspen Caesars Forum Key West La Jolla Lahaina Mandalay Bay Miami Noosa

Rancho Mirage

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Coming soon...

Emma Pask

Food & fanfare... H

eralding the start of Spring and the annual Noosa Jazz Festival is a pop-up restaurant along Hastings Street. Six hundred guests will be wined and dined on the best local fare and entertained by roving jazz musicians and buskers. The lunch will be a highlight of the 4-day festival, which runs from 30 August to 2 September and celebrates all genres of jazz, from traditional to modern funk, blues, indie, alternate pop and progressive music. The 2012 program includes over 200 performance and headline acts include Australian jazz great Grace Knight, US troupe Bill Watrous & the San Gabriel 7, and Liam Burrows, who was recently named Best Jazz Artist at the 2012 Australian MusicOz Awards. Other artists announced for 2012 include Motown legend Gil Askey, jazz funk group Bullhorn & the Barksdale Brass Band, Moroccan guitarist Albare, James Morrison, and renowned Australian artists Monsieur Camembert, Andrew Lawson, Emma Pask and Ed Wilson. Other much-loved festival events are Legend Lunches, Sunday Jazz in the Park, daily jazz river cruises and intimate venue performances such as James Morrison, his band plus the sassy songstress Emma Pask, at berardo’s restaurant and bar. The main Festival Village returns to the Noosa Lions Park this year with free day-time concerts on Friday, Saturday and Sunday and ticketed concerts on Friday and Saturday nights. The Bicentennial Hall will have a full program of traditional jazz, while a beach stage which will be set up in front of the Noosa Surf Club promises to be a popular place to enjoy sunshine, sunsets and cool jazz. What a combo. Tickets from as little as $15 are on sale through the Festival website: http://www.noosajazz.com.au

NoosaStyleLiving

Expressions Dance company

Best of the Noosa Longweekend

ith an 80-plus program, culture lovers are in for a feast when Noosa comes alive for 10 days and nights during the Longweekend Festival of music, theatre, dance, literature, forums, film, food, visual arts and workshops. Australian premiere events include Canadian vocal, guitar and bass trio, The Lost Fingers, kicking off its national tour with a performance of quirky, eighties covers in the style of gypsy-swing (jazz manouche), also Bruce Beresford’s preview screening of his latest film Peace, Love and Misunderstanding starring Jane Fonda. For the first time, leading popular music photographer, Paul Smith will show his incredible collection of celebrity images as part of his The Sight of Sound photographic exhibition. The Rolling Stone magazine photographer has captured Pearl Jam, BB King, P Diddy, Bob Dylan and more in stunning, high energy detail with all images available for sale. Queensland premieres include Debra Byrne with a brand new stage show Ripe which features memorable, musical moments from her career. Direct from a tour of New York, the work of Leonard Cohen will be explored in a theatrical, musical interpretation by Ali Hughes and her band in Cohen Koans. New York’s Steven Brinberg and his Barbra Streisand tribute show ‘Simply Barbra’ will be seen first in Noosa before the show tours the nation. The best of the best will converge on Outrigger Little Hastings Street Resort and Spa on Sunday 24 June to farewell the festival for another year. From midday to 4pm, a live concert featuring a selection of festival artists including award winning classical guitarist Anthony Garcia, didgeridoo player William Barton, Catherine Alcorn (aka The Divine Miss

Debra Byrne Bette), The Glamma Rays, cabaret stars Lucy Maunder and Nick Christo, special guest band The View from Madeline’s Couch and local star and recent The Voice television sensation, Kelsie Rimmer will take place in the all-weather venue of the resort’s main pavilion. Festival director, Ian Mackellar said that a sell-out 700 people attended last year: “What a great opportunity to enjoy an encore performance of the wonderful acts we’ve had during the previous 10 days of the festival as well as showcase a few surprise acts. The atmosphere is one of a real celebration, a party of sorts where we all gather to enjoy a long afternoon of great entertainment.” There will be free shuttle buses from The J ; tickets are $20; For more information including bookings visit: www.noosalongweekend.com

noosastyle

Spring 2012

The Spring Summer 2012 collection from Twin-Set is a tribute to the Sicilian atmosphere combined with new romantic and lightness on every front in the fabrics and silhouettes. The colour palette is a signature of Twin-Set, with the labelâ&#x20AC;&#x2122;s classic white and cream tones combining with this collectionâ&#x20AC;&#x2122;s delicate sequin and lace to create fresh easy styles that are both timeless and must have. These natural warm tones alive with detailed embroidery turn the outfits into something precious. The essence of the brand is captured in the delicate vintage floral patterns cascading fabrics, lace panels and a hint of feminine 50â&#x20AC;&#x2122;s styling.

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Twin-Set by Simona Barbieri is available at Bellissima!

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Must haves this season...

Fashion jewellery , homewares & gifts available from SAFFRON HOMEWARES & GIFTS Gympie Terrace Noosaville

PANDORA JEWELLERY COLLECTION Available from Armano Collections Fine Jewellery Hastings Street Noosa

INDIVIDUALLY DESIGNED JEWELLERY TO SUIT YOUR TASTE AND PERSONALITY Your taste will be satisfied by the prettiest jewellery items, a superb array of sterling silver options, and a selection of menâ&#x20AC;&#x2122;s jewellery as well. Available from Armano Collections Fine Jewellery Hastings Street Noosa

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Unique jewellery beads and artifacts... always something different & stunning.. Available from TIMBUKTU TO KATHMANDU Mary St Noosaville

St Tropez claw set hoops and never-ending bands

Own the Look . . . have Fun with Secrets’ Riviera! Who doesn’t dream of the vibrant blues of the French Riviera? Now you can own the carefree look with stunning oceanic blues inspired by the Riviera Collection – Secrets latest seasonal release. Secrets, Australia’s leading fashion and fine jewellery retailer, steps away from the traditional retail experience by encouraging its customers to have fun and be creative with their jewellery. Think stacker rings – mix and match your colours – or colourful sets featuring the oceanic blue diamond simulants or the ever popular black simulants. The St Tropez range has sleek enamel stacker rings or classic round brilliant claw set never ending bands. The Resort Range features stunning princess cut oceanic blue stones set in sterling silver. Priced from $65.00 for the enamel layered rings to $180 for the Resort ring, the temptation will be to purchase more than one! View this stunning range at Secrets Noosa located inside Bay Village, 18 Hasting St, Noosa Heads.

Jewellery with Style

AVAILABLE FROM POETA HERFORD ON HASTINGS The French Quarter - Hastings St Noosa

The Rolex Oyster Perpetual Sky Dweller The Rolex Oyster Perpetual Sky Dweller 42mm, white gold, fluted, bi-directional rotatable ring command bezel with selfwinding movement, ivory dial with roman numerals, Oyster bracelet. RRP $51,985 • www.rolex.com Available from Langfords 260 Queens St Brisbane

AVAILABLE FROM HEARTS & MINDS ART No 1 Hastings St Noosa Heads

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Christophe Auguin boat shoes available at High Tide Mark, Peregian Beach

men’s style - images and words - beautiful products - original bits and pieces

Casual or business... the right look... HUGO BOSS Hastings St Noosa Heads

Kenny Rogers

Muster time

No.1 Hastings Street under Sandcastles, Noosa Heads Q 4567 www.heartsandmindsart.com.au M: 0407840745 18

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or fans of traditional country music there’ll be a celebration of Australian heritage at this year’s Optus Gympie Music Muster when over 60,000 patrons converge on picturesque Amamoor Creek State Forest Park, an easy 40km drive from Gympie between Thursday 23 and Sunday 26 August. The entertainment and camping experience which brings music and mateship together under one big open roof boasts the biggest line-up ever of award winning international and national artists from Kenny Rogers, Kasey Chambers and Shane Nicholson, Lee Kernaghan, John Williamson, The McClymonts, Shannon Noll, The Black Sorrows, Brian Cadd and Russell Morris. Adam Harvey, Colin Hay, Hayes Carll (US), Anne Kirkpatrick, Luella and The Heelers, The Twine, Mustered Courage, Marco Shadbolt and The Muster Poets, Line Dancing With Gordon Elliott, Clogging with Josh King, and Goanna front-man, Shane Howard in conversation, to a Willie (Nelson) and Kris (Kristofferson) Tribute, Chad Morgan, Dean Perrett, Peter Coad and the Coad Sisters, The Beards plus Tim Hart Apart from the main stage there’ll be a Blues Bar, Muster Club, the late night Crowbar, plus a wine bar and Mustadance for all boot scootin’, line dancing and clogging. Romance is also catered for with the addition of a custom built chapel and an on-hand celebrant. Nick Erby, who’ll marry lovebirds, conduct child naming ceremonies or let muster fans renew their vows. For the full program and ticket sales visit: www.muster.com.au

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beauty treats

CLARINS ENCHANTED SUMMER COLLECTION This summer, clarins Make-up travels to the heart of india, an authentic voyage where traditional patterns and shimmery tones reign. once a year, from new Delhi to Pondicherry, india turns into a fabulous colour festival. the entire country resonates to the enchanting rhythms of the holi Fest where vibrant pigments are used as symbols: green for harmony, red for joy and love, orange for optimism and blue for vitality. Warm your complexion with a golden tan an incredibly natural glow with Clarins Bronzing Duo, available in 3 shades: no.01 Light, no.02 Medium, no.03 Dark $65. The limited edition Enchanted Colour Quartet and Liner takes you abroad with itâ&#x20AC;&#x2122;s luminous colours and powder motif inspired by traditional indian saris $68. Instant Smooth Crystal Balm has all the smoothing benefits of a lip balm whilst also adding a burst of colour and instant shine, available in 4 limited edition shades: no.01 crystal Pink, no.02 crystal Violet, no.03 crystal coral and no.4 crystal red, $42.

Acqua di Parma Blu Meditarraneo Relaunch Escape to the italian coast with the new look acqua di Parma Blu Meditarraneo. arancia di capri, Bergamotto di calabria, Mirto di Panarea, Fico di amalfi, Mandorlo di Sicilia: EDt 75ml $85, EDt 150ml $130, Body Lotion 200ml $60

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Every piece tells a story!

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Vintage meets mov ie star style

PURE RADIANCE...

xceptionally elegant, modern and contemporary, Yankee Candle launches Pure Radiance, a premium quality candle range for 2012. The sleek new design of the range delivers the ultimate candle experience that enhances any home décor. Pure Radiance features new LumiWick, a flat cotton ribbon wick which provides a consistent, even burn for a flawless, glowing flame. The wide ribbon wick complements the stunning design and new captivating fragrances, delivering the exceptional home fragrance. Available in twelve NEW alluring fragrances, including Denim, Ice Crystal, Nectar and After Dark - the collection looks as alluring as it smells. Made with a blend of enhanced natural extracts and essential oils, you can’t help but feel relaxed with these soothing fragrances around you. Whatever your taste, the Yankee Candle Collection will fade away those worries and promote a sense of calm and tranquillity. Pure Radiance candles create an inviting ambiance and are styled in a clean glass shape with a gold metallic lid. Available in large, medium and small vases with accessories, the new line offers an inviting and warm atmosphere. The perfect excuse to spoil and pamper yourself this Winter. RRP: Small $29.95, Medium $44.95, Large $59.95 Visit www.yankee.net.au or call 1800 926533 for your closest stockist. You can keep up to date with new fragrances and updates by following Yankee Candle on Facebook : http://www.facebook.com/pages/Yankee-CandleAustralia/270725082941027

You could WIN! Yankee Candle is giving our readers the chance to win a beautiful home fragrance gift pack - made up of two individual Pure Radiance candles and two fragrance diffusers valued at $250. The pack includes Beach Walk, Sun and Sand, Lavender Chiffon and Key Lime. Seasoned by the elements, Beach Wood is a modern blend of vetiver, salt air and driftwood, whilst Sun and Sand is a combination of refreshing salt water and sea musk warmed with sunny notes of tangerine and orange blossom. Relax and unwind with the silky, smooth lush bouquet encapsulated in Lavender Chiffon or invigorate your mind with Key Lime, an upbeat sweet scent with tart notes of lemon, lime and vanilla cream. For your chance to win, please email your name and daytime contact number to win@styleliving.com.au. Be sure to write Pure Radiance in the subject line. Winner will be drawn 25th August & notified.

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Style Setters

onty Thomas is destined for a successful career in hairdressing. The first year apprentice at Surrender Dorothy took to the red carpet like a seasoned fashionista and was crowned the winner of this year’s prestigious Sunshine Coast Style Awards. He is one of the youngest to receive the highly coveted award and follows in the artistic footsteps of salon owner Louise Starr, who won it in 2009. Inspired by ‘vintage meets movie star’, Monty and Louise showed off their styles with the latest trends in hair and make-up. “We wanted a new collection for the salon which showcased the Surrender Dorothy image of soft, fun and approachable with a sexy edge”, explains Louise Starr who styled the hair. Monty created the make-up and styled the clothes for the glamorous photo shoot applying touches such as false eyelashes, beautiful mineral foundation to highlight a dewy youthful complexion plus strong contouring to show off the model’s striking cheek bones and jaw line. The look was completed with strong accented lips using the season’s hottest hues of red, purple, orange and bright pink. Fashion, sourced by Monty included vintage, op shop and designer finds, model Abby’s own pieces and a grandma’s costume jewellery collection. “The shoot was very much a collaboration of talents and a very organic process,” says Louise. “The make-up is striking and very bright; the hair is big, soft and bouncy. It’s not being straightened poker straight anymore, hair has life, shine and movement, curls, softness and is sexy. I used a H2D X3 amazing curling wand with detachable heads which allows you to create tight curls or soft vintage waves. Other techniques showcased included hand sewing hair using linen thread and a large needle to put the hair up so as to avoid the sight of any pins.” The new Louise Starr Surrender Dorothy salon’s unique vintage fit-out is reminiscent of Louise’s UK style. Surrender Dorothy Noosa on Gympie Terrace is like stepping into a stylish living room in London, Melbourne or a European city. “My passion is hairdressing and even though I’m from London, Noosa is my home,” concluded multi awardwinning Louise.

Resort Fashion, Shoes, Bags & Accessories

ClassyLady

NOOSA

ANIMALE GEORGE DP JEANS VSSP DIDIER PARAKIAN MELA PURDIE ANDIAMO VERTICE VERGE HOWARD SHOWERS LISA CAMPIONE SIROCCO GEOFF BADE SANDRA SOULOS CHARLIE BROWN BANANA BLUE

FEATURED PHOTO dp: Jeans

199 Gympie Tce Noosaville (next to newsagent) Ph 07 5449 7599 Fax 07 5474 2958

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“The magnetism of the Coast is exactly that. I love it because I can travel from Caloundra, to the hinterland and Noosa all in one day and have three completely diverse experiences…” Veronica Rainbird

Lust for e f i l & e v o l THE UNSTOPPABLE EFFERVESCENT VERONICA RAINBIRD HAS, AS HELEN FLANAGAN FOUND OUT, THE CLEVER KNACK OF CONFOUNDING ADVERSARIES WITH LOGIC.

W Main photo: Veronica Rainbird and Baci . Jason & Veronica walk the pup

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ith a high spirited Italian-born papa, Australian mother and being the youngest of seven children, you could be forgiven for thinking that Veronica Rainbird was shy. In fact it’s quite the opposite. Although there is a six year age gap between her and the next sibling and 15 to the eldest, she regards growing up in Sydney’s Mosman as amazing - certainly the entrée into life and travel. It could even have ignited the passion for enjoying social interaction, building relationships and a

strategic marketing career. “I learned from an early age how to get people’s attention and be heard,” Veronica says with a laugh adding “our family spent a lot of time cooking at home and coming together over a meal. At Christmas that would mean a minimum of 30 relatives and friends. “We had a very strict upbringing which at the time I thought was unfair because of my early curfew, but I soon turned that into a positive. Dad told me to be home by say midnight and that I could have friends back. I don’t think he expected to find ten teenagers on the sofa and floor though.” Overseas adventures started at six when all the family travelled to Italy followed by holidays around Australia, Asia, America, the Pacific and Europe experiencing many diverse cultures, cuisines and languages. “How could I not have a career in tourism and travel especially when at 17 I was one of two students accepted on an exchange program so headed to Palermo in Sicily. I only knew a few words so you can imagine the steep learning curve.” Becoming an Italophile was on the wish list when Vanessa went to Florence for six months for further study before starting a hotel management degree at Les Roches Hotel Management School in Switzerland. During the past 25 years of working within the hotel, travel and tourism Industries the 40-something dynamo has been fortunate to travel all over the world and learn more and more about various cultures and diversities such as when she was manager of tourism and trade with the Department of Tourism & Commerce Marketing and the Government of Dubai, marketing Australia and New Zealand. Back in Australia, Veronica was working crazy hours, so decided to take a long weekend on Hamilton Island and contacted GM and friend Justin for an accommodation rate and availability. “It was all systems go 24 hours later with two friends in tow. We arrived, were met by Justin. He bumped into Jason the airport manager. They hadn’t seen each other for 25 years when they were in the hotel industry. Let’s just say Jason and I met over the weekend and kept in contact. Six months later I moved to Hamilton Island and we married a few years later.” In April 2011 Jason was appointed operations manager at Sunshine Coast Airport and the Rainbirds relocated. “I kept my role with Dubai tourism

European

styled imported shoes... ALWAYS AT TOOTSIE’S

HAIR TO MATCH FACE SHAPE, SKIN TONE AND LIFESTYLE however after spending most of last year travelling and away from the Coast I soon realised I wanted to be based here and have an opportunity to promote this region to the world. I am now the marketing and brand director for Sunshine Coast Destinations Ltd. Dreams do come true. “Sure there are challenges but one of the opportunities is to promote the Sunshine Coast as a Naturally Refreshing Destination and the benefits one feels following a holiday here. Whether enjoying Noosa, the hinterland or the southern regions – we have an abundance of activities and experiences to suit a diverse range of travellers both domestically and internationally,” says a logical and sensible Veronica who adores champagne and Asian food. “The most important part of my role is building unity. If all regions worked together to promote the Sunshine Coast then we would see a definite increase in visitors. I appreciate what the region has been through during the past few years and understand everyone’s opinions but from a simple destination marketing position – unless we hunt for business in a pack then other regions will simply take our market share. “The magnetism of the Coast is exactly that. I love it because I can travel from Caloundra, to the hinterland and Noosa all in one day and have three completely diverse experiences. I don’t know any destinations that can offer so much is such close proximity.” The Rainbirds both love cooking and are fanatical about the Noosa Farmers Market on Sunday mornings and Veronica considers it a vital link in the culinary tourism chain. “In our spare time we do not use the GPS and manage to get lost discovering something wonderful and different along the way.” Veronica who was born under the star sign of Capricorn and lives at Marcoola, also has a another passion, a chocolate brown Labrador pup called Baci, which is Italian for kisses and is also the name of a rich dark Italian chocolate. Veronica prefers to live each day as it happens especially out of work hours when she loves to chillax but at the same time soak up life’s creature comforts. No wonder Jason calls her a five-star hippy.

LOUISE STARR MULTI AWARD WINNING SALON... • Sunshine Coast Business Women’s Network Awards – 2007 Small Business Winner • Queensland Training Awards 2008 Small Business Winner, Wide Bay & Sunshine Coast Regions • Sunshine Coast Excellence in Business Awards - 2008 Winner • Sunshine Coast Style Awards – 2009 Winner • International Hairdressing Society Awards – 2009 Senior Hairdresser Winner, S/shine Coast

Colonial Resort, 239 Gympie Terrace, NOOSAVILLE Phone 07 5449 9811 www.surrenderdorothy.net.au

Shoes Upper level Sunshine Plaza Maroochydore. 5443 5669 Also at Park Road Shoes 36 Park Road Milton. 3367 0672 www.tootsieshoes.com.au NoosaStyleLiving

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noosaville Mystical meandering beauty River mouth at sunset

Get your measure of river therapy at Noosa Marina. With its long river views and amazing sunsets, it’s arguably the most the most picturesque vantage point.

There’s no denying that the Noosa River from its catchment in the coastal Great Sandy National Park all the way to the Pacific Ocean at Noosa is magnificent.

eandering south through lakes around Tewantin such as Cooloola, Como, Cootharaba, Cooroibah and Weyba, along the two major tributaries of Gin Gin and Teewah Creeks, the Noosa River is noted for its populations of migratory birds, the mystical dark tannin-stained waters of the Everglades, seven kilometres of beach north of the mouth which is popular for four-wheel driving, mammoth sand dunes which form the gateway to the world's largest sand island and heritage-listed Fraser Island and Richard Branson purchasing Makepeace Island in 2003. From sun-up at Noosaville, the river provides the perfect backdrop for taichi and yoga enthusiasts while joggers, walkers, cyclists and well behaved pooches plus their owners, are out in force. The tranquil broad stretch is edged with sand and runs parallel to Gympie Terrace. It has been charmingly landscaped, dotted with plentiful barbecues, gazebos, playgrounds, exercise equipment, timber picnic tables and bench seating under shaded trees from where lorikeets belt out birdsong in the late afternoon. Watch families playing cricket, swimmers enjoying the cool briny in summer and anglers hoping they’ll hook a tailor, whiting or flathead. Across the Noosa Waters’ canal bridge, the path continues to the marina at Tewantin or go the other way towards Noosa Heads and the Noosa National Park. Cyclists can use the dedicated pathway which extends from the Noosa River, looping around Noosa Waters or via the mangroves and creeks to Noosa Junction. From Gympie Terrace and its Noosaville has plenty of water craft for hire

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environs are other precincts such as Gibson Road Gateway Drive, the Noosa Marina and hot spots in-between. Get your measure of river therapy at Noosa Marina. With its long river views and amazing sunsets, it’s arguably the most the most picturesque vantage point. Eight restaurants and cafes overlook the 40 berth marina, serving breakfast, snacks, lunches, takeaways and dinner as well as catering to larger functions such as weddings. The complex also offers twenty specialty retailers with temptations such as exclusive fashion and accessories, chocolates, homewares, pampering, tour bookings and something for serious boating enthusiasts. Every Sunday the Marina comes alive with the ever popular markets. As a band plays, you can browse around the stalls, grab something to eat, enjoy a glass of wine or beer, and relax. Hailing the Riverlight ferry from one of the jetties as it wends its way from its ‘home’ at the Noosa Marina to the Sheraton Noosa Resort is a must. Today’s Noosaville is a thriving area with notable precincts, a kaleidoscope of crowd-pleasing shopping, dining and leisure options, all just a five-minute drive from sophisticated Hastings Street. Along the foreshore, info centres book tours to the Fraser Island, the Everglades and jazz cruises. Ducks waddle and pelicans flap their wings and thrust their beaks under water looking for a feed of fish or join seagulls onshore hoping for leftovers from the numerous barbeques. There are boat sheds for hiring a kayak or jet ski, chartering a barbecue pontoon, fishing tinnie or stand-up paddle board. The gondola cruises by and spells romance. On the other side of Gympie Terrace and just around each corner are places to hire a bike, side-by-side boutiques, book shops, cafes, takeaway food, gelaterias, day spas, hairdressers, homewares shops, liquor supplies and art galleries. At each end of the esplanade are smart restaurants and at the Tewantin end is the Noosa Yacht and Rowing Club, not only a social hub but a hit with kids wishing to learn how to sail. Life down by the riverside and environs exudes a casual elegance and relaxed ambience and with its smorgasbord of restaurants, alfresco eateries, organic produce, well-made coffee, ice creameries and takeaways, plus at the nottoo-far-away Sunday Farmers Markets, there's a culinary tour of the world to suit all tastes and budgets.

Hailing the Riverlight ferry from one of the jetties is a must. It wends its way from the Noosa Marina to the Sheraton.

jeweller y

artifacts

silver

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Blue Building, 50 Mary Street, Noosaville 07 5449 7988 www.timbuktu.com.au

saffron noosa homewares, gifts & accessories

A little French... A little Hamptons... Open 7 days â&#x20AC;˘ 1/197 gympie terrace noosaville tel: 07 5449 9770 e: saffronnoosa@bigpond.com

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Aloe and Rooibos Facial Serum With 72% organic content, this Rooibos Serum is packed full of ingredients to actively improve skin health and overall appearance by helping to reduce fine lines, revitalise, intensively hydrate and firm facial tone. Rooibos contains a mimic of the enzyme Super Oxide Dismutase which is an antioxidant that attacks the free radicals and limits their damaging effects on the skin and has a refreshing, soothing effect on the skin. Black Willow Bark Extract provides the benefits of a B-hydroxy acid without the risk of irritation which helps to increase turnover of the outer layer of the epidermis and also has more in vitro antimicrobial activity against bacteria causing acne. rrp$35.00 Rooibos And Aloe Eye Serum With 91% organic content, this is a rich serum enhanced with (vegan approved) hyaluronic acid, lavender, blue green algae, calendula, rooibos & pomegranate extracts, evening primrose to retain moisture in the tender and delicate skin around your eyes. Its active ingredients work to soothe, balance, soothe, regenerate and supply moisture. This serum is designed to super moisturise the finest skin on your face. rrp$25.00

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Thierry Mugler Aqua Chic Limited Editions At the Source of their formulation: the original Eau de Parfum versions of angel and alien are composed of 15 to 20% perfume concentrate. they are then diluted with a blend of distilled water and alcohol to achieve the final solution. to transform angel and alien into an â&#x20AC;&#x153;aqua chicâ&#x20AC;?, levels of water and alcohol were replaced by a hydrosol, derived from distilling some of the raw materials. this innovation is inspired by a traditional extraction method: hydro-distillation. a first in perfumery.

Azzaro dB Decibel The embodiment of rock and rebellion, especially for men who like unusual compositions. top notes: aldehydes, licorice, lemon. heart: violet, incense. Base notes: vetiver from haiti, tonka and vanilla. EDt 50ml $59, EDt 100ml $89.

See yourself from a different perspective

Kosmea Hydrating Rosewater Mist Kosmea is an Australian natural skincare company that first put Rose Hip Oil on the beauty map back in 1993. Their new cooling facial mist is designed to wake-up your skin, providing tired and dry skin immediate hydration and refreshment. Whether your skin is dehydrated from heat, thirsty from traveling, or just tired from a busy day at work or play – a spritz of rosewater mist will soothe your skin and refresh your senses. Made from a thousand delicately distilled rose petals, this pure rose flower water is the perfect accessory to keep in your handbag, on your desk or in the car. You won’t want to leave home without it. And, best of all - if you’re traveling with carry-on luggage only, don’t fear – the 50mL bottle will combat dehydrated skin and fit perfectly into your travel approved zip-lock beauty bag. Perfect. RRP: $11.95 (50mL), $19.95 (125mL) Available nationally in selected pharmacies, health food stores and David Jones. Discover more at www.kosmea.com

TRANSEASONAL COLLECTION NOW INSTORE

GORGEOUS JERSEYS, LINEN & CASHMERE

SHOP 9A, NOOSA MARINA PARKYN COURT TEWANTIN EUMUNDI SQUARE, EUMUNDI 0411 625 325 tangerinebeach.com

Shop 14 Noosa Homemaker Centre 18 Thomas St. NOOSAVILLE Q 4566 P: 07 5473 0008 F: 07 5474 4702 1/109 Poinciana Ave. TEWANTIN Q 4565 P: 07 5449 7200 Peregian Village Shop 4/220 David Low Way. PEREGIAN BEACH Q 4573 P: 075471 2399 www.facebook.com/OptionsEyecare

www.optionseyecare.com.au NoosaStyleLiving

More than just a chocolate shop...

Eye pods & b WORLD HERITAGE-LISTED FRASER ISLAND IS A RARE AND BEAUTIFUL DESTINATION ESPECIALLY DURING WHALE WATCHING TIME, AS HELEN FLANAGAN ATTESTS.

atching majestic mammals slap their pecs and tails en masse in perfect harmony over and over again, spy hop, breach or clear twothirds of their gargantuan bodies out of the water, showing off gleaming white underbellies before crashing with a thunderous splash, leaving behind a calm area of water or footprint on the surface, is truly amazing. It’s whales en masse or whale soup in Hervey Bay Marine Park, the social networking hub of the universe for humpback whales. It’s usually only about an hour from Kingfisher Bay Resort on world heritagelisted Fraser Island, when Quick Cat II skipper Brian Perry spots pods several kilometres away and yells excitedly “there’s a blow…and another”, referring to the adult baleen (toothless) humpback whales with two lungs the size of a small car, that can be emptied and refilled in less than two seconds. Once near the surface, they exhale forcefully through two blowholes on top of their heads at

Verge - Moss and Spy - Obi - Braez - LTB Jeans Decadent Handmade Chocolates/ ginger Pretty Ballerinas - Senso Nougat - Brigid McLaughlin scones.byOrganic fairtrade coffee/Thompson tea served in Takeaway Easton Pearson - Rebecca - Sandwich

English China. Gifts/ homewares, glasshouse candles, come and explore!

Catch the Ferry from Sheraton or anywhere along the river to: NOOSA MARINA 2 Parkyn Parade Tewantin. P: 5455 6788 E: chocolarte@bigpond.com See us on Facebook - ‘Chocolarte to the Max’

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Custom design your home...

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with Rob Larson’s Curtains & Interior Decor

See page 6 for how to WIN a trip to Kingfisher Ba y Resort 40 kph with the distinctive cloud formed from vapour condensation. From mid-July to late October, much eye-balling reveals barnacle-covered heads and checking out tail flukes to see who’s who, from Nala, Stumpy, Nemo and Caesar to Phantom and the famous white Migaloo. Nestled into Fraser Island’s landscape is the www.kingfisherbay.com/ecoresort "Fraser island Eco resort" eco-friendly Kingfisher Bay Resort where the orchestra of frogs and birdsong are a wake-up call and the morning sun is glinting on the waters of the Great Sandy Strait. Nature’s art gallery of golden beaches and sand dunes stretch to forever, giving way to mesmerising postcard moments at almost every track and turn. Slip into island living, explore the hundreds of tracks which criss-cross the world's largest sand island. Immerse yourself in the ancient rainforests, which flourish in dune valleys, coloured sand cliffs on Seventy-Five Mile Beach or the mirrored perched lakes, ringed with gold, which tempt even the most reluctant swimmers. Take a leisurely eco-walk and immerse yourself in pristine, natural surroundings or discover the hot spots on a ranger-guided tour. To complete an unforgettable Fraser Island experience, Seabelle's menu will tempt you with old faves such as saganaki prawns and kangaroo however a must-try is the salt and pepper calamari and crocodile with a fennel, orange and rocket salad and pepperberry aioli. The exotic flavours of the bush are exquisite.

Sumptuous Fabrics / Re-upholstery Curtains & Blinds / Furniture / Shutters Bedspreads & Cushions / Lamps & Artwork

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Our talented design team can help you to create beautiful interiors. Our showrooms offer an extensive range of fabrics, window treatments and soft furnishings, together with a wide selection of exclusive furniture, special one off design pieces and original artworks.

Ph: 07 5444 2412 117 Brisbane Rd. Mooloolaba Q4557 Email: rob.larson@bigpond.com.au www.roblarsonsinteriors.com NoosaStyleLiving

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STUART WEITZMAN

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dianas OF NOOSA SHOE IMPORTS

- Stuart Weitzman - Arche - Lorbac - Gardenia - Cristian - Azuree - Gabriele - Pretty Ballerinas - Jeannot - Amber Rossi Order online: www.dianasofnoosa.com.au Bay Village Hastings St Noosa Heads. Ph 07 5447 5991 email: info@dianasofnoosa.com.au

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The winter look now available at SKETA Sunshine Beach Rd Noosa Junction

available from NOOSA CLASSY LADY -

New season designs from TANGERINE BEACH Noosa Wharf TEWANTIN

New season just arrived at... Boom Shankar Gateway Drive Noosaville

Cool Look New York designer Stuart Weitzman shoes & bags available from DIANAS SHOES - Bay Village Hastings Street

The luxury of imported European design and quality from HUGO BOSS Hastings St Noosa Heads

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The style of Noosa available from NOOSA CLASSY LADY Gympie Tce , Noosaville

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New season range now available from CARMELâ&#x20AC;&#x2122;S - New store at Peregian Beach

New season just arrived at... Boom Shankar Gateway Drive Noosaville

New season looks now at MINX & MAX Lanyana Way Noosa Junction

ks... in the stores The luxury of imported European design and quality from HUGO BOSS Hastings St Noosa Heads

Imported bags & shoes from TOOTSIES Shoes Sunshine Plaza Maroochydore NoosaStyleLiving

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Bodacious art forms Body art by Kelli MacAlpine

Photos: Lisa’Sista By Appointment Only Tel: + 0403 001 561 0432 990 920 Email:lisasista@hotmail.com

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WITH A THEME OF UNDER THE SEA, THE BEST BODY ARTISTS INCLUDING WEARABLE, VEHICLE AND VISUAL ARTISTS FROM AROUND AUSTRALIA AND NEW ZEALAND CONVERGED ON THE EUMUNDI TOWNSHIP FOR THE ANNUAL AUSTRALIAN BODY ART CARNIVALE. USING BRUSHES, AIRBRUSHES, SPONGES AND MORE, LICKS OF PAINT IN A KALEIDOSCOPE OF COLOURS WERE FEVERISHLY APPLIED TO PALE BODIES (INCLUDING CAR BONNETS), TURNING THEM INTO BRIGHT ‘CANVASES’. ALL WERE VYING FOR A SHARE IN THE $16,000 PRIZE POOL.

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vent manager Danielle Taylor said the theme provided great inspiration across all competition categories: “The creative energy was incredible with so many talented artists working alongside each other as they created what can only be described as aquatic masterpieces.” “There were fish, mermaids, octopi and a wealth of creatures from the depths of the ocean. The camaraderie between the artists was great to see, all encouraging and supporting each other, especially the artists who were painting bodies for their first time and not forgetting being in front of large crowds which totalled 15,000.” In the Airbrush body art category the winner was Kellie

Image by LisaSista Photography Wearable Art By Jules Johnson

MacAlpine; the brush and sponge body art winner was Nina M; special effects body art winner was Charmaine Orchard; face painting went to Lauren Edmonds; and wearable art, which is fashion made from recycled treasures was won by Jules Johnson. In the show and shine section which is for vehicles that are already painted Rod Tickle was awarded the gong while car bonnet painting went to Dave Houghton. Peppered with entertainment and after-dark parties it’s little wonder the event has become Australia’s premier body art carnivale.

Image by LisaSista Photography Body Art By - Kim Cakebread Model - Doris Li

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Peregian Beach Village Rock Revival

Grebe Street, Peregian Beach Q 4573 Ph: (07) 5448 3044

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Peregian Beach... Seaside chic melds with village hum...

bout 13 kilometres south of Noosa Heads, Peregian Beach is one of a string of lovely beaches between Noosa and Coolum. Just over the sand hills at the southern end of the beach you'll find Peregian Environmental Park, an area of wallum heath which bursts into a colourful profusion of wildflowers in spring. On the western side of Peregian Beach is Lake Weyba National Park, and Lake Weyba itself, which feeds into the estuary at Noosa Heads. Nearby, too, is the southern extension of the Noosa National Park with a rich mix of coastal heath and scrub and stately rainforest which provides sanctuary and support for a wealth of native flora and fauna. Peregian Village is sophisticated yet has all the charm of a coastal village. Stores are stocked with gorgeous homewares, stationary, office essentials, quirky and classy gifts and of course must-have accessories, beautiful boutiques for him, her and baby too, trendy surf fashion, beauty therapists who fully understand the meaning of serene and the many cafes are renowned for fresh, exciting fare. Two Sundays a month the Peregian Markets is a must visit – a hive of activity, creativity, fresh produce and fun. Many fashion labels start off here so keep an eye out. You could be wearing tomorrow’s look today. The park between the Peregian Surf Club and the lifeguard tower is a vibrant sight as locals and visitors stroll around the market and spill over into the village cafes and grassed area to read their Sunday papers and sip on a latte as the children lick the best ice creams around and play on the green. Earlier in the morning see walkers heading home along the road or the beach with a baguette tucked under one arm and a basket of local produce in the other. Need more convincing? Just ask Ange Takats, a Peregian-based author, journalist and musician who’s working on her second album called Arva: "As a musician who tours a lot interstate, I never grow tired of coming home to Peregian and I wouldn't choose to live anywhere else in Australia,” she says. “We have a spectacular beach, a vibrant village square, and so far we've

managed to keep out the big developers, which has enabled Peregian to retain its quiet, beach town vibe. We've built an amazing live music scene here, thanks to some dedicated local musicians who set up Peregian Originals which is a mini-festival, held on the first and third Sunday of the month, in the park next to the Surf Club. There is no regular community music festival of its kind anywhere else in Australia. This makes me proud as punch. I also love that I can eat food from all corners of the globe, right here in Peregian – Moroccan veggie burgers, Thai green curries, French croissants and modern Australian cuisine...we're spoilt for choice." HTM - High Tide Mark is well known for their quality labels for both men and women. It has a great following on the coast and more exciting new labels and stock are in store for summer! Evolve-mum baby home is a store you arrive at, and take in the visual delight that surrounds you. Filled with treasures of the heart it is a challenge to leave without something gorgeous! Established in 2005 in the square at Peregian Beach, it is fondly known for exquisite baby wear, children's clothing, handbags you fall in love with, accessories, women's fashion, pregnancy wear, unique toys, books and crafty things that make your heart sing. A small taste of the labels you will find are, Purebaby, Peggy, Munster, Electric Boy, Chookleaf, Nancybird, Sisken, Elk, Wilson, Mesop, Song, Frey, Ripe, Soon, Bajo, Britt and Mae. If you are looking for something superb, something that feels beautiful, something that inspires make Evolvemum.baby.home your destination. Wahoo Seafood’s alfresco dining and BYO experience is popular with families and couples alike with delicious meals such as crab risotto. The takeaway section is noticeably thriving as families, surfers and couples put in their orders for a night in or alternatively picnicking on the 'green' with such taste sensations such as calamari strips. Very more-ish.

Mesop range from evolve mbh, Peregian Beach

Even the four-legged members of your family are catered to in Peregian Beach with water and tethering stations dotted around the Square.

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www.carmelsdesigns.com.au

tobeor not to

L to R Dr A Valetti, Glenn Taylor, Tim Lennon, Dave Woithe, Justin Evers

Filmmaker Tim Lennon chats to Helen Flanagan about his first feature length movie, One Way or Another.

• Vigorella • Lounge Apparel • Holiday • Emu • European Body Products • Papaya Homewares & much more...

Carmel’s Designs & Homewares PEREGIAN BEACH Shop 1&2, 212 David Low Way Peregian Beach 5471 3332 MOOLOOLABA Shop 20 Peninsular, The Esplanade, Mooloolaba 5444 6946 GOLD COAST: 21B James St, Burleigh Heads 5535 9255 40

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t’s been a chequered albeit colourful life since Liverpool-born Tim Lennon left his exclusive boarding school in Yorkshire to emigrate to Australia with his family. Playing lead guitar for The Exiles, a true garage band, was squeezed in-between studies at the University of Queensland where he majored in entomology. If that wasn’t enough he followed with another degree, majoring in estuarine zoology at the University of New England. This gave him the entrée to marketing management roles in industrial insecticides in the Kingdom of Saudi Arabia, Paris where he honed his French language skills, then back to England, onto New Zealand and finally 20 years later he returned to Noosa. Segue to another career writing corporate videos and films. Finally Tim had found his niche and set up Songbird Films in 2006. “The first film I shot was of the Noosa Riverlight Ferry in 1999,” recalls Tim who Is a fitness fanatic and was a long distance runner for over 16 years. “This short was shown by ferry service founder Don McBride, the founder of the ferry Tim Lennon service at tourism expos. “Since then I've shot numerous short films. Highlights are Damaged Goods (2009), about the Vietnam War with a creek at Eerwah Vale used for the battle sequence and Eddie Ellis' performance as the bitter veteran being truly astonishing; The Elusive Cockatoo (2006), about Noosa's glossy black cockatoos; Only Room for Love (2010), a very popular music video; and The Magician (2008), a classical dance film with music by Beethoven.” One Way or Another is Tim’s first feature length movie about five hostages who face a predicament as uncertain as the challenging situations they each face in their lives. “The premise was to have five characters in a situation which wasn't under their control,” explains Tim, who likens completion of The Times’ cryptic crossword in The Australian to reaching the summit of Mt Everest. “Originally five soldiers are caught in an ambush. Then, five sailors are shipwrecked on a raft. Then five climbers are stuck on a ledge. Then five are trapped in a bunker while a bushfire rages over them. All situations presented logistical problems. And finally, five characters are taken as

“Being taken hostage is no picnic as the resolution to such a predicament often ends very badly for all those involved…”

be..

The Maitre D ' (S

ari Batiste)

Chris (Micha el Morgan) an d Chris'

Amy (Emily Po tts)

Wife (Rebecca

Plint)

and Ralph

Credits: Stephen Innis

hostages (for reasons that are deliberately, never explained) and held in a barn. Being taken hostage is no picnic as the resolution to such a predicament often ends very badly for all those involved. “While trapped, we explore an episode in the life of each of the five characters. Each episode or scenario is told three times. The set-ups are identical only the outcome differs. Much like the situation that faces a hostage in real life.” The feature was shot in and around Noosa at locations such as Mt Tinbeerwah, Wallace House, Yandina Station, Pasta Pronto, River Cottage restaurant, Verrierdale Hall and the now defunct Red Dog Cafe in Eumundi. “Apart from Alli Pope who is a professional, the picture features some of the best amateur actors on the coast,” says the self-effacing Tim who had a budget of $100,000 and received no funding. “Most had theatrical experience in groups such as Jally Productions, Theatre S, The Independent, Noosa Arts and the Coolum Players and some in film/music-videos. Eddie Ellis, Ian Hodson, Michael Morgan, Rebecca Plint, Peter Reynolds, Melissa Donnelly and Emily Potts stand out in the cast of 26, which nearly trebled when you count in the extras. And let’s not forget the dogs!” Locals take the credit for everything from set construction, staging, sound, armourer costume design and hire, sound and make-up to original music from Toxic Jungle, Bassmeant Studio, Aprile Nuske and the Formations band. The script took Tim four months to write, was edited by Richard Bruinsma and production took 12 months. If you’re thinking Sideways and are already hooked on One Way or Another which is awaiting classification before its release, producer/director/writer Tim is adamant the plot really does thicken from the start when two characters, the teacher and the student are introduced: “They are neutral observers and serve a deus ex machina role giving the viewer an explanation as to why the five hostages behave as they do. They prevent the film from becoming a badly made, low-budget, hostage drama”. NoosaStyleLiving

the heart of noosa fashion...

n e s s e e h t Discover D

otted amongst banks and lending institutions, professional, medical and government offices, radio stations, cinema complex, the J, the Junction Station, a transit centre for bus services and within designated shopping areas at Noosa Junction are over 200 businesses. From galleries, specialty and department stores, supermarkets, delis and providores of fresh food, plus restaurants and cafes to suit all tastes, it really is the beating heart of the area. You’ll find everything from bank loans to block busters, stunning jewellery and beautiful boutiques to exciting homewares and gifts-with-adifference, boogie boards, bikinis and board shorts to baked beans and bargains, shells, cappuccinos and crayfish to cocktail wear and candelabras. Noosa’s hub and central business precinct stretches from the post office and bowls club, along Sunshine Beach Road, into Lanyana Way and is intertwined with arcades, sidewalks and a

New Arcadia Walk streetscape veritable treasure trove of diverse options and an eclectic mix of shopping, dining and entertainment choices. What a remarkable change from the 50s when according to local Col Wheeler “These were times when Tewantin was better known than Noosa, and the dirt road that joined them, sometimes made travelling dangerous. David Low Way did not exist.”

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entials What’s in a name?? Shells by Pauline has now become Trés Noosa Beach Style Living - same fabulous products plus more!

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

Tel: 5447 3366

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

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Trés Noosa

noosa junction cinct... the fashion pre

Beach Style Living

Minx & Max Our selection of labels evolve constantly and we are enjoying great success with the addition of Obi and Moyuru as well as New Zealand's premier label Verge which is one of our seasoned performers! We are also anxiously awaiting the arrival of Easton Pearson's resort label 'Takeaway' which will be perfect for the Noosa lifestyle or for our ladies that love to cruise! At Minx & Max we also add to the mix, Nougat, Sandwhich, Brigid McLaughlin, Luxe Delux and L.A's Erge to give you an exciting choice of fashion that also flatters! Minx & Max is located conveniently across the road from Noosa Fair in Noosa Junction.

Yes!!! It’s the shop with sand on the floor…

Noosa’s Best Kept Secret Unique beach homewares and furniture, driftwood, shells, coral, gifts, fashion art from Shells by Pauline and other local artists Open every day from 9.30am till 5pm, closed Sundays

Shop 7, Arcadia Street, Noosa Junction 0422 927 700 - pauline@shellsbypauline.com Also merchandising Wednesdays at Eumundi Markets or Online

www.shellsbypauline.com

Bella Rustique is one of Noosa's most beautiful and discerning homewares and gift wear stores stocking everything from one-off furniture and distinctive pieces, jewellery, fragrances and coffee table books to baby-wear and a gift registry. It is the ideal place to find that something special for every occasion Bella Rustique also offers an in-house design service. Bella Rustique has now just added a great coffee and cake bar. Relax over a freshly made coffee or tea and choose from the mouth watering cakes as you decide what to buy... Symbolic Journey has an extensive range of spiritual books, crystals, jewellery, oracle and angel cards, tarot cards, essential oils, incense, music CDs/DVDs, inspirational DVDs, meditation and hypnosis CDs, Feng Shui products, Tibetan singing bowls, Himalayan salt lamps, meaningful gifts and cards and more. Newton’s Apple Puzzles Games & Toys, now have two stores in Noosa, Bay Village in Hastings Street and our store at Noosa Fair next to Coles has been refurbished.

F OR

THE BEST LUGGAGE ON THE S UNSHINE C OAST... Noosa Bag Shop is the number one destination for high quality and affordable luggage on the Sunshine Coast. Great range of brands and bags in all shapes and sizes...

www.noosabagshop.com.au 44

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• Back Packs • Trolley Duffle Bags • Carry On Luggage SHOP BY BRAND • Antler • Luggage Sets • Bells Beach • Bag Organisers • Caribee • Landor & Hawa • Qantas • Samsonite

NOOSA BAG SHOP 1/19 Sunshine Beach Rd NOOSA HEADS (07) 5447 5333

Twist n Roll Scooter, with steering, portable & strong for up to 50kgs. Bouncing Cow, five colours, great for balance & coordination. Available @ Newton’s Apple A wide selection of games, puzzles and toys for children and adults. Also craft activities, jigsaw puzzles and more for all interests and budgets. High quality products and helpful service you won’t find in major stores. Everyone has fond memories of times spent playing games with family and friends. There’s always something new and exciting in-store, check out the new Oobico life size baby dolls you can dress in actual baby clothes and the gorgeous new Maud n Lil soft toys. www.NewtonsApplePuzzles.com Lotus Rose Emporium creates the casual relaxed Noosa style with their latest imported fashion designs - all affordable comfort and with practical ease of wear. Light cottons, linens and silks up to size 22 for women and for men to XXL in cotton and linen. Lasting treasures also in a large collection of sterling and ethnic jewellery. I Cherry Shoes has the latest range of beautiful imported Italian, Brazilian, French and Spanish designs ranging from casual, comfort, daytime to evening plus hats, fascinators and bags for race wear, weddings and formal occasions. Trés Noosa Known by most Noosa visitors and residents as "the sand shop" because of its sand on the floor, Noosa Beach Arts and Crafts is changing its name to: "Trés Noosa" Beach Style Living. Pauline, the artist and owner of the shop is really excited about this new chapter: "My husband is French, what do you expect?" she says. She adds: "A lot of my customers frequently comment about my shop and say that it is "Very Noosa". That's how it came about and how "Trés Noosa" was born. Still located at Shop 7, Arcadia Walk, in the heart of the newly renovated Noosa Junction, "Trés Noosa" is quickly becoming a reference in the world of interior decoration. Featuring unique beach homewares as well as furniture, shells, coral, driftwood art, fashion and accessories, most designed or handcrafted by Pauline herself as well as other local artists, "Très Noosa" is positioning itself to become an icon on the Noosa landscape. So come and feel the sand between your toes. "Très Noosa" Beach Style Living": YES! It's the shop with sand on the floor and Noosa's best kept secret.

•Spiritual Books•Meaningful Gifts •Crystals•Psychic Readings

Pop into our boutique to see a wonderful range of outfits for all occasions. Be looked after by our experienced staff to coordinate your wardrobe with individual garments, made in Australia from European designer fabrics.

Shop 3/36 Sunshine Beach Rd Noosa Junction Phone 5448 0166

Noosa Heads 22 Sunshine Beach Road T 07 5474 8922 and stores throughout Melbourne HO 03 9380 6224

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AUSTRALIAN ANIMAL WELFARE ORGANISATION, BORNEO ORANGUTAN SURVIVAL (BOS) AUSTRALIA, HAS PLAYED AN INSTRUMENTAL ROLE IN THE WORLD-FIRST RELEASE OF TWO ENDANGERED ORANGUTANS, REHABILITATED BY HUMANS, INTO A PROTECTED INDONESIAN RESERVE. THESE TWO PIONEER ORANGUTANS ARE THE FIRST TO GRADUATE FROM AN INNOVATIVE ORANGUTAN FOREST SCHOOL - WHERE ORPHANED, RESCUED ORANGUTANS ARE LOVINGLY REARED BY HUMANS AND SYSTEMATICALLY TAUGHT THE LIFE SKILLS NECESSARY TO BE SELF-SUFFICIENT IN THE WILD.

OS Australia worked closely with sister organisations and the Indonesian Ministry of Forestry to lovingly rear the orphaned, rescued orangutans before releasing them into Borneo’s protected Kehje Sewen forest, where their progress will be closely monitored. The release was made possible thanks to the purchase of a 100,000 hectare piece of land, generously donated by an Australian, John Cochrane. This property will eventually become home to another 200 orangutans currently working their way through the various stages of Forest School. As young orangutans traditionally spend an average of eight years with their mothers learning the life-skills necessary to be selfsufficient, this world-first release proved to be an emotional event for the animal welfare workers, who have supported each student through four to six years of Orangutan School, says BOS President Tony Gilding. “Orangutan babies experience trauma in much the same way as a human child would, so by pairing babies with a surrogate human mother, we are able to give young orangutans the love and care they need to soften the very real psychological trauma they have experienced at capture, often having witnessed their mothers being killed,” says Gilding, who travelled to the remote release location to witness the heart-warming event. Sharing 98% of human DNA, orangutans are highly intelligent animals with the ability to think and reason. But according to the UN’s Environmental Program (UNEP), wild orangutans are at threat of extinction within this decade if the trend in deforestation for logging, mining, settlements, palm oil plantations and cash crops continues.

World’s first Orangutan school

graduates released into the wild... Most of Borneo’s lowland rainforest, the world’s last remaining orangutan habitat, is gone already. Tragically, adult orangutans are also shot or clubbed to death by poachers trading in baby orangutans for the illicit pet trade or the entertainment industry. BOS Australia helps to operate rehabilitation centres and sanctuaries for orangutans across Indonesian Borneo. The sanctuary in Samboja, in East Kalimantan, receives rescued orangutans who have been injured, abused or tortured, and provides medical treatment, attentive care and meticulous training to prepare them for a life of freedom. Having been painstakingly taught skills including climbing, nest-building, sourcing food and identifying threats, the two new orangutan graduates are now being monitored discretely by specially trained ‘guardians’ to ensure they remember their schooling, and help prove the success of the training process to encourage the release of more trained orangutans in coming years.

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“As this is the first systematic attempt at rehabilitating Borneo’s orangutans, we are really putting to the test the idea that humans can enable orangutans to learn to survive in the wild,” says Louise Grossfeldt, BOS Australia Vice President and senior supervisor of the Primate Unit at Sydney’s Taronga Zoo. “We can’t wait to see how they use the learning they’ve acquired from their surrogate mothers and human teachers,” she says. Indonesia’s Minister of Economic Affairs, Hatta Rajasa adds; “I’m very proud and very happy to see our iconic orangutans will finally be returned to the forest where they belong." At present, there are around 100 orangutans in the sanctuary of Samboja that trainers believe are ready to be released, while the Kehje Sewen Forest has the capacity to support about 200. BOS

Australia hopes further fundraising efforts will enable us to release more Orangutans back into their forest homes. “As the threat to the orangutans continues, we need NGOs, government institutions and the private sector to act together to find and allocate other suitable and secure release areas for orangutans, and of course, ensure a sustainable future for their habitat,” Gilding says. The journey for each orangutan back into the wild – including airlifting each primate to the release site in an effort to minimise the trauma of their relocation – encompasses a “ticket price” of $9,450. As a result, BOS Australia is determined to raise $94,500 to secure the freedom of a further ten lucky Orangutan School graduates this year.

“I’m very proud and very happy to see our iconic orangutans will finally be returned to the forest where they belong."

To make a donation, adopt an orangutan or find out other ways to help, visit the BOS Australia website at www.orangutans.com.au.

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Sunshine Beach... Sunshine, lollipops & rainbows....

07 5447 4886

â&#x20AC;&#x153;Living here is like heaven. I try not to take it for granted and savour every moment. To have it all at your doorstep, beautiful beach, spectacular walks and a great restaurant culture to enjoy with people from all walks of life is a blessingâ&#x20AC;?

2 0 Du ke S t r e e t S un s hin e B e a c h

Robert Mrozowski, long time local.

Gadhra & Milesian Hair 'Celebrates Her Majesty's Diamond Jubilee' By A pp o in t m e nt O n l y

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COSTA

Espresso

NOOSA

ROASTERY & ESPRESSO BAR

Winner:

Sunshine Beach looking south

ennis greats Evonne GoolagongCawley and Pat Rafter call Sunshine Beach home, as do playwright David Williamson and author wife Kristin, also familiar faces from television such as Daniel McPherson, Jo Beth Taylor and Sally Jenyns. Similarly countless business folk and celebs from Brisbane and south of the border, even overseas call it their home away from home.

If coffee is something you can’t do without, experience a superlative espresso – the organic coffee beans are roasted on site – and spend an idle hour with a favourite magazine under a broad umbrella. Find a spot on a wide deck for breakfast, lunch, dinner or any time in between; book at one of the many restaurants or cafes where imaginative seasonal fare from tapas, mezze, modern Asian, yum cha, seafood and They all cherish the laidback lifestyle Mediterranean are de rigueur; or call in to a and privacy yet consider the Sunshine bakery, deli or general store for fresh local Beach village is their backyard and are avid produce, snacks, ice creams and lollipops fans of its eclectic meld of places to shop, for the kids. eat and drink. Order a cool beer, wine, cocktail or a tall Sunshine Beach once known as Golden drink and settle into a comfy couch or Beach, is also a popular choice for visitors perch on a stool at a beach bar where who choose to stay in apartments with locals drop in on their way to the waves. In salty summer breezes or spread out and winter try fireside at XO. luxuriate in multi-million dollar mansions The retail mix is cosmopolitan yet varied with access to the beach. from surf shop, seafood take-outs, a Head to the beach and pack a picnic to bespoke hairdressers, pampering enjoy on the foreshore and park. The wide, specialists, appealing homewares and open coastline hosts a variety of banks for convenience store to savvy boutiques. It’s an endless, uncrowded surfing session and all a buzz. the section in front of the Surf Club is The beach acts as a runway to nature patrolled year round. After a cool dip in the walks and trails through the Noosa ocean, try the Sunshine Beach Surf Club for National Park, where breathtaking views spectacular ocean views as well as great and sunsets and hopefully the perfect eating and drinking. break at the unspoilt Alexandria Bay await. Join the local cafe society. You never Sunshine Beach – the sunshine of our know who you’ll bump into! everyday lives.

2 Silver medals & Bronze at the CSR Golden Bean Roasting competition 2010/11 2 Bronze medals 2011/12

t s u j s ’ t I t the aboufee! cof AWARD WINNING ROASTED COFFEE Different blends to choose from A range of accessories and products for home machines also available. Come in or visit our online store... Monday to Saturday 7am to 4pm Sunday and public holidays 7am to 1pm

26 Duke Street Sunshine Beach Noosa Ph: 07 5474 9222 email: espresso@costanoosa.com.au www.costanoosa.com.au wholesale enquiries welcome

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Sunshine Beach

Great shopping

Modern Asian Dining & Lounge Bar

Dinner Tuesday - Sunday

YUM CHA Saturday & Sunday From noon Enjoy a warm fire in Lounge Bar Friday's, Lounge DJ from 6pm 1st Floor Cnr Duke & Bryan Sts Sunshine Beach T: 07 5455 4460 www.embassyxo.com.au 52

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Cameron Matthews from Spicers The Long Apron restaurant

Hats on for best in show...

“The Rolling Dolmade’s vision is to deliver a service to suit the people and lifestyle of Noosa.”

squire, which was named Restaurant of the Year in the Queensland Good Food Guide, may have been the only state restaurant to achieve the highest internationally recognised accolade of three hats, however deserved accolades also go to the Long Apron at Montville as Regional Restaurant of the Year, and Sails which narrowly breezed in by a nose, to win the Regional Wine List of the Year. Editor Natascha Mirosch said the guide heralded a new era for the sunshine state’s culinary luminaries and diverse dining scene with 450 restaurant, bar and café reviews: “Receiving a hat or even just being good enough to be included in the guide is a big deal for restaurateurs, plus the guide provides diners with an immediate, authoritative and independent reference, available in the palm of their hand, when deciding where to eat and drink.” Natascha confirmed a total of 53 chefs’ hats had been bestowed with eight hats going to the Sunshine Coast. The only two-hatter was The Long Apron where the ingenious Cameron Matthews is executive chef. Amongst the onehatters were Berardos and Wasabi in Noosa, Reserve and Spicers Tamarind at Maleny; Spice Bar at Mooloolaba; and The Spirit House, Yandina. “Cameron Matthews has an impeccable pedigree, having most recently headed up the kitchen of the now defunct fine diner, Siggis in Brisbane,” says Natascha, “and what he’s doing at Long Apron is much more experimental, but his foundation of classic training ensures it is not just all smoke and mirrors.” There have been numerous awards for Sails in the past however restaurant owner Lyndon Simmons is never one for gloating. “We like to keep our focus on getting the job done on the restaurant floor and in the arena where the hard work matters,” he says. “To be awarded Regional Wine List of the Year 2012 by the Brisbane Times Good food Guide is an absolute honour. This is not an entry driven nomination, but an award given by our hospitality industry peers. It means that big names in the industry have looked at our product, rated it and decided that it comes out on top.” Lyndon has worked extensively to build the Bordeaux and Grange list and is fastidious about storage and correct cellaring. "The list has been developed with two very important factors in mind: firstly to guarantee the best provenance for our wines from grower, to cellar, to customer and secondly, to provide an extensive choice for our customers. Assistant manager, Nigel Lee can be accredited with ensuring that our wine list maintains its high standard.’ Natascha said the state’s culinary scene could match it with the best down south with the ‘casualisation’ of dining, a point of difference throughout Queensland compared to NSW and Victoria meant that it was no longer just exclusive formal diners who were award or hat contenders. “Generally the public don’t want the intimidating atmosphere and crystal stemware anymore. They want good service, great food and a convivial atmosphere, all of which we boast, plus perhaps the most significant change has been the transition to all day dining, breaking down the traditional three set meals into a more casual – ‘I’ll eat when I please’ approach to food.

E V E N T C AT E R I N G P R I VAT E D I N N E R PA R T I E S GOURMET DELI PRODUCTS HOME DELIVERED MEALS

www.therollingdolmade.com.au info@therollingdolmade.com.au 0411 471 995 NoosaStyleLiving

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off the m A view to great expectations Outrigger Executive Chef Michael Jenkins

It is essentially a Thai dish that balances the elements of sweet, sour, hot and salty to make a flavourpacked entrée

Goat’s cheese arancini with a herb cream sauce, rocket and jamòn serrano (GF)

Melting chocolate pudding with butterscotch sauce and vanilla ice cream

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IF YOU HAVEN’T DISCOVERED VIEW ON LITTLE HASTINGS RESTAURANT & BAR, YOU’RE IN FOR A BIG SURPRISE.

he secret is out. The dining experience at Views is comparable to the best in Noosa thanks to executive chef Michael Jenkins, who has a genuine passion for simplicity yet brings a dynamic element to each dish. From leaning out the window of a castle in Scotland to pick blueberries, foraging for exotic ingredients on northern NSW farms, sussing out farmfresh and just-caught local produce or plying his craft to perfection in the restaurant kitchen, he is in his element. “The Sunshine Coast is blessed with amazing produce and whilst there are still many growers and producers to meet, I’m really loving what I’ve found so far,” says Michael, the chef/owner a 100-seat a-la-carte restaurant in Coolangatta for the past three years, who built a loyal following among diners for his imaginative, yet simple dishes with seasonal ingredients as the heroes. Michael’s focus is to run View as an intimate restaurant rather than standard hotel restaurant and he’s certainly achieved that in a short time. Classically trained in French technique, Michael adds to his skills by layering subtle Asian flavours with seasonal produce. For example one of his signature dishes is the inspired chilled mud crab with crispy pork belly, coriander, mint, palm sugar and lime caramel. Similarly twice-cooked pork belly with lemon grass and lime caramel, coriander and calamari salad, which Michael says he created whilst working on the Mornington Peninsula. “That was nearly ten years ago, so guess it shows how long pork belly has been in fashion. It has changed slightly since then but the core ingredients, method and long preparation time remain the same. It is essentially a Thai dish that balances the elements of sweet, sour, hot and salty to make a flavour-packed entrée. Some people like it as a main but that much can be a bit overbearing. It’s best when you’re left wanting more.” Other entrees that will have you returning time and time again are free-range chicken and walnut terrine with dates, chervil and beetroot that’s really a miniature beetroot meringue and is a taste sensation on its own; a super divine goat’s cheese arancini with a herb cream sauce, rocket and jamòn serrano; Hervey Bay scallops with cauliflower, speck bacon, chives and raisins; and the vegetarian zucchini cannelloni with spiced ricotta, cherry tomatoes, olives and basil. Amongst the main course recommendations are pan fried snapper fillet with caramelised fennel and leek risotto, burnt butter sauce; confit duck leg with creamed parsnip, eschallots, asparagus tips and pecan crumble; roasted lamb rump with Jerusalem artichoke, braised leeks and brussels sprouts; pappardelle pasta with olives, basil, cherry tomatoes, pine nuts and Persian feta; and let’s not forget another of Michael’s signature dishes - pan-fried sage and parmesan gnocchi with toasted almonds and oyster mushrooms. His potato preference is desiree. Wines to complement dishes are available per glass or bottle and dessert choices range from steamed lime pudding with ginger anglaise and banana semifreddo to Kahlua crème caramel with hazelnut biscotti. Cheeses are served with quince paste, Iranian figs and lavosh. For first timers, Views on Little Hastings Street is located above Outrigger’s reception. The expansive Terrace Lounge, adjacent to the restaurant, boasts arguably Noosa’s most spectacular view high above the trees through to a popular surf break.

Palmers Coolum Resort & Spa

Wahoo Seafood Restaurant - Peregian Beach

Noosa Yacht & Rowing Club

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temptations...

Exec Chef Vincent March

An Angel at my table When it comes to a consistently wonderful fresh food experience you can always count on Blue Angel.

V Shades Café & Wine Bar - Noosa Junction

SAILS Restaurant - on the beach Noosa Heads

Sushi Monster - Gympie Tce Noosaville

ie for a table on the sunny outdoor terrace and be prepared to linger longer than usual. Not just because the location on Gympie terrace is the pictureperfect spot to watch the world go by, but because the food, wine list and service for brunch, lunch or dinner complements it to the max. Indoors by the way is equally inviting. Let’s start at dinner when decisions are most difficult or are they. Should the entree be confit rabbit terrine with carrot and coriander jelly on a pepper biscuit base with apricot puree; or the crispy local zucchini flowers stuffed with bocconcini mozzarella on organic tomato salad and basil? What about mains of pan grilled fish of the day with cauliflower puree, sautéed julienne zucchini, salted grapes and orange segments; Private Selection prime aged beef hand cut and seared on the char grill; or slow roasted ginger Nolans’ pork belly with pont neuf sweet potato, carrots and zucchini ribbons and ginger wine reduction? One thing’s for certain, room must be saved for Cointreau tiramisu, served in a rich dark chocolate teardrop with orange and cardamom sorbet. Lazy lunches are a pleasure. Oyster aficionados are always in blue heaven with sublime Coffin Bay beauties and your choice of hot ice with wasabi roe; red capsicum, pineapple, chilli and coriander salsa; or natural with lime. Equally popular are dishes such as tempura soft shell crab, served on a salad of carrot, onion, red capsicum and coriander and a sweet Asian dressing; panseared scallops, served with avocado puree, toasted pumpkin and dressed with pumpkin seed oil; and mains of beer battered fish of the day, rustic chips, pureed peas and house tartar; risotto or simply delish salads such as nicoise with seared tuna. Weekend brunch is the new big thing on everyone’s taste buds but that doesn’t mean breakfast and lunch lovers are forgotten especially at Blue Angel. In fact this is far more amenable way of satisfying a host of diner’s desires - as long as it’s between 7am and 3pm. Celebrating or not, a glass of Chandon sparkling is recommended to blow away any cobwebs then treat yourself. From Boston baked beans on sour dough toast with a

Pan grilled Barramundi fillet served with crushed baby potatoes, blistered tomatoes and dill cream sauce poached egg; French toast infused with orange and topped with sautéed peaches dusted with powdered sugar; Italian, Mexican, Western and vegetarian omelettes; corn cakes; pancakes; big breakfast; and potato rosti with bacon, egg, spinach and hollandaise sauce; to pan grilled Barramundi fillet served with crushed baby potatoes, blistered tomatoes and dill cream sauce; Porterhouse steak, potato fries Swiss mushrooms and cherry tomatoes and aioli; or crab and avocado relish open sandwich served on sour dough with potato fries and aioli. Behind all the wonderful food is the kitchen brigade headed by brilliant Vincent March who hails from Birmingham in England and says he stumbled on his career by accident: “I was studying forensic science, took a part time job in a restaurant, started spending less time in the class room so decided cooking was what I wanted to do but with no opportunities locally I joined the British Army and completed my apprenticeship with distinctions. I was posted to Rheindalen in Germany, deployed to Iraq and after running the regimental and brigade officer’s silver service mess I worked on the Queen’s Birthday celebrations, and also cooked for the Queen and other members of the royal family on numerous occasions at Buckingham Palace.” After Vincent left the army he worked temporarily at Michelin-starred Auberge du Luc in Hertfordshire, then head chef at a highend gastro pub in Ascot before deciding to move overseas. He’s smitten with Blue Angel, all the fresh organic produce and with the assistance of local Jarrod Carolan, whose career highlights include working with Glenn Bowman and at Sails in the early days, is determined to increase the restaurant’s onehat to two. A British night planned for July and a New Orleans jazz night in August, are two more reasons to have an Angel at your table. NoosaStyleLiving

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Toby’s Estate

Coffee Trails T

A must read and the perfect gift for any coffee lover or traveller, Toby Smith’s ‘Coffee Trails’ is the fascinating story of the founder and director of Toby’s Estate, who has spent more than a decade in search of the world’s best coffee with his mate and photographer Garrett Robinson.

heir odyssey took them from Ethiopia to Yemen and onwards to the great coffee growing regions of the world, including Indonesia, Brazil, Costa Rica and many more exotic locations. Smith shares his personal philosophies on different coffee plantations, the harvesting and processing techniques each country employs - and how it impacts the end product that lands on Australian shores and eventually in the coffee we drink. This book has been Smith’s labour of love over the past two years, and the end product is a wonderfully personal account of a man fulfilling his lifelong dream and following his passion across the world. Coffee Trails RRP $59.95 - is available from Toby’s Estate cafes and online at www.tobysestate.com.au

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artisan tea... yum cha... Retail loose leaf tea Bubble Tea Vegetarian and Asian Street Food Tea Ware and Hand Made Gifts Yum Cha

www.metaltigertea.com.au 5440 5735 Shop 1/253 Gympie Tce Noosaville NoosaStyleLiving

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whatâ&#x20AC;&#x2122;s

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carrots & beetroot

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Recipe Heirloom carrot salad, yoghurt, almond & honey dressing Serves: 4 as a n entrée or a s a salad to share Quite simply a beautiful dish. The almond and honey dressing really lifts the carrots to a new level. Please try it. This looks spectacular plated individually o r on a big platter for the centre of the table. Ingredients: 20 small heirloom carrots (purple, white and orange varieties or just use small dutch carrots), washed and trimmed (but not peeled) 200 g (7 oz) organic plain yoghurt 1/2 bunch fenugreek or purslane, picked and washed 8 small nasturtium leaves 8 nasturtium flowers (any colour) Almond & honey dressing 125 g (4 1/2 oz) organic raw almonds, roughly chopped 40 g (1 1/2 oz) butter 3 tablespoons honey (I use orange blossom) 1 tablespoon chardonnay vinegar 1 tablespoon orange-flower water juice of 1 lemon 1 long red chilli, sliced 100 ml (3 1/2 fl oz) extra virgin olive oil sea salt Method: For the almond and honey dressing, place the almonds and butter in a 1 litre (35 fl oz/4 cup) capacity saucepan. Place over medium heat and gently warm until the butter starts to foam. Keep it on the heat and when the butter turns a hazelnut colour (beurre noisette), add the honey. Bring to the boil, then reduce by one-fifth. Add the vinegar, orange-flower water and lemon juice, bring back to the boil, turn down the heat and cook gently for 3 minutes. Pull off the heat, add the chilli, olive oil and a pinch of salt and mix thoroughly. Set aside to cool. This dressing will keep in the fridge for up to 2 months — just gently warm before using. Place the carrots in a saucepan of cold salted water and bring to the boil. Turn down to a simmer and cook for 8 minutes or until tender. Test the carrots with a sharp knife to see if they’re cooked. Drain, then while the carrots are still hot, cut the larger ones in half, place in a bowl and toss in 3 tablespoons of the dressing. To assemble, place one-quarter of the yoghurt on each plate, then assemble the carrots on top. Dress with a little more dressing (making sure to scoop some of the almonds up) and scatter over the herbs and flowers. Note If purslane, fenugreek and/or nasturtium leaves and flowers aren’t readily available, you could just use flat-leaf (Italian) parsley, baby basil shoots and some small rocket (arugula) leaves.

Recipe form Mr Wilkinson’s Favourite Vegetables NoosaStyleLiving

Palate-popping pearls What are the tiny translucent pale orange balls that local chefs love to elegantly garnish seafood such as oysters and when popped in the mouth explode on the tongue?

t’s Yarra Valley Caviar which this year is the result of over 50,000 salmon being individually hand-milked with the result being about 14 tonne of caviar. Included in that is two tonne of a premium line of roe which comes from young salmon that have never been milked before. Milking takes place for four weeks during May. At just three years old, the caviar from the fresh water Atlantic salmon is softer and more palatable – making it effectively the ‘veal’ of the salmon family.

ON THE BEACHFRONT CNR PARK ROAD & HASTINGS ST NOOSA HEADS Q 4567 WWW.SAILSNOOSA.COM.AU BOOK ONLINE

PHONE: 07 5447 4235 BEACHFRONT DINING THREE GOBLET AWARDED GOURMET TRAVELLER WINE LIST 2011 CLIMATE CONTROLLED CELLARS PRIVATE BAR + DINING ROOM FOLLOW US ON: 60

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The caviar is taken as it comes from the salmon after milking and simply brined on site at the farm at the base of the Rubicon River, using Murray River pink salt flakes and organic sugar, and packaged in 40g traditional tins. The reason the caviar is also highly prized is because of the farm’s strict policy of ensuring the fish are treated humanely. “We naturally anaesthetise our salmon with clove oil and then gently massage them by hand and place them in a recovery pond, before they go back in their earth ponds until the next year,” says general manager Mark Fox. “By timing this precisely, the caviar simply flows out without any unnecessary stress put on our salmon and the result is caviar that is plump and flawless.” Yarra Valley Caviar products can be found in many of the country’s best restaurants and gourmet delis such as Belmondos Fresh Food Market in Noosaville..

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Authentic Izakaya style Japanese food

BYO Open for lunch & dinner Sat from 10am Sun 10 - 3pm

FREE lunchtime delivery anywhere in Noosaville or Noosa Heads

Cnr 203 Gympie Tce & Thomas St Noosaville Ph 5440 5768

Dine in - Takeaway www.sushimonster.com.au

ORGANIC PRODUCE OUR SPECIALITY

. . . e r u s a e l p a s y a w l a s i h c n u “L . ” t h g i l e d e t u l o s Dinner an ab

Gourmet Traveller Wine magazine’s 2010 Wine List of the Year Awards 1 Goblet

DIVINE DINING ON THE RIVER - NOOSAVILLE BRUNCH Sat- Sunday 8am -3pm - LUNCH Tues - Friday: 11.30am - 3pm DINNER Tues- Sunday: From 6pm Ph 5473 0800 235 Gympie Terrace, Noosaville email: info@blueangelrestaurant.com.au www.blueangelrestaurant.com.au

blue angel NoosaStyleLiving

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. . . s a e d i e i food

Distinctive character – premium quality FOODIES AND EPICUREANS CAN REJOICE KNOWING THAT BEHIND EVERY GOOD KITCHEN IS A GREAT PROVIDORE’S MARKET WHERE THE BEST OF THE SUNSHINE COAST, AUSTRALIA AND THE REST OF THE WORLD IS ON OFFER.

“30 % is attributed to how it’s grown, 40% is how it’s roasted and 30% is how it is served.”

Roasted on the premises

n London there's Selfridges and Harrods, New York has Bloomingdale's and Macy's, and the great food hall in Paris is Galleries La Fayette. On a far less grand scale but equally splendid is Belmondos Fresh Food Market in Noosaville. Be dazzled by choc-a-block shelves of tinned, bottled and dry consumables which offer the finest range of imported and home grown quality food products of the highest integrity, sourced from numerous producers who are committed to using premium raw ingredients. Be in awe of the gleaming glass counters with over 60 cheeses with many Australian varieties rivalling the best from France and Italy, plus a wide selection of salamis, hams and cold meat including Spanish style Jamon, Prosciutto di Parma from Italy or Bresaola from Australia, all sliced to order. To complement any antipasto platter are olives of every persuasion, sun dried tomatoes, artichokes, roasted red peppers and an endless array of relishes, condiments and accompaniments. If it’s not stocked yet available and in season, just ask the ever-smiling staff. As the lady with a penchant for caviar can testify, it was ordered in – pronto. Baileys Boutique Meats’ Wayd has his knife sharpened and being a butcher as well as a chef knows his cheeks from rump and has numerous recipe ideas which include using Victor Churchill Private Selection beef and premium dry-aged on the bone Australian lamb. Noosa River Smokehouse smokes fish from locally caught marlin to King Salmon from the pristine waters of New Zealand’s

Marlborough. Marinated anchovies are imported from Italy; fresh seafood is always best quality; ditto fruit, vegetables and flowers which are local wherever possible and delivered daily. Baguettes and sour dough loaves are baked daily. Classic cakes and slices such as frangipani and fruit tarts, cheesecakes and brownies, plus a range of gluten free cakes and treats are made by Vanessa of Noosa Whisk. The gourmet-style meals-to-go counter has scrumptious ready-toeat food and just-heat-and-eat prepared meals - all created using seasonal ingredients by head chef Patrick Williams and the kitchen brigade. Catering is also a specialty. Share in the excitement and sheer buzz of a place dedicated to good food with lunch of say Italian-style pasta with a clean crisp drizzle of Australian olive oil and shaved parmesan; an Indian curry with poppadums and lime pickle; quesadillas; gloriously imaginative salads and so much more. BYO wine welcome. Another reason why it’s easy to get hooked on Belmondos is coffee. Not surprising given the staff are all coffee geeks and the company works with growers from the ground up. “Our philosophy to serving good coffee is simple,” says general manager Ryan Taylor. “Thirty per cent is attributed to how it’s grown, 40% is how it’s roasted and 30% is how it is served.” The experienced baristas are completely au fait with the 12 single origin Clandestino Roasters’ varieties such as Juana Mamani organic beans from the highlands of Bolivia and guarantee a consistently well-made cup every time. Extend your new found Belmondos’ coffee addiction by taking home your favourite whole or ground beans.

Shop like a chef...

Belmondos will have you shopping like a chef! With a wide range of products from all 4 corners of the globe ranging from talented local producers to Italian cheese made to an ancient recipe from the 1300s. With fruit & veg, a gourmet butchery and a deli with over 200 mouth watering products we have everything you need for your next creative adventure. 59 Rene Street, Noosaville, Telephone 5474 4404 Open Mon-Fri 9am - 5pm Sat 9am - 4pm retail@belmondos.com www.belmondos.com

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Where food and wine are matched perfectly You bring the wine and we'll do the food. Fully BYO Bay Village, Hastings Street Open 7 days – 7am to 5pm

EXCEPTIONAL COFFEE New Menu • All day breakfast • Lunch • Free Wi Fi

Winner Best BYO “Savour Awards for Excellence” 2007, 2008, 2009, 2010, 2011

R Salt ock

a noosa O

Noosa Wharf, Quamby Place, Noosa Sound

fresh seafood... lunch & dinner alfresco dining under the pandanus tree DINE IN OR TAKEAWAY • LICENSED/BYO wine only

5449 2255

BYO

4 HERON STREET PEREGIAN BEACH P: 5448 1491 - OPEN 6 DAYS (closed Tues) NoosaStyleLiving

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Beef it up... If one eats meat, beef is likely the favourite especially if the cut is tender and flavoursome however, faced with myriad cuts plus labels and words such as such as grading, marbling, MSA, Private Selection and Wagyu, what delivers on its claims and who can we believe.

iven meat quality is a determined by the breed, age and sex of the animal, methods of feeding such as grain or grass-fed, fattening and much more, Meat Standards Australia (MSA) developed a beef and sheep meat eating quality program designed to take the

guesswork out of buying and cooking Australian red meat. It provides an endorsement of quality for graded cuts of red meat indicating product has met quality standards for tenderness, juiciness and flavour.

TOP: Eliza’s Gareth Collins’ beef tataki, soy sauce sorbet and wasabi foam View on Little Hastings Char grilled beef fillet with sautéed root vegetables, speck bacon, mushrooms and rosemary and Dijon butter Rock Salt’s Slow braised beef ribs, sticky chinese BBQ sauce, eschallot & chilli salad..

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Locals Pat and Marie Nolan who started with a small retail butchery in Gympie in 1958 soon realised the quality of their end product could be better controlled by working with suppliers and by becoming more involved in the processing and production chain. In 1964, they bought a small country slaughterhouse to complement the retail operation and pursuing their interest in animal production, they produced prime quality Australian beef raised on natural pastures which are grain finished with no added hormonal growth promotants. Working closely with the Meat and Livestock Corporation (now the MSA), using their stateof-the art highly integrated meat processing plant, the Nolan’s three sons helped pioneer a consumer-based beef system that involved all sectors of the supply chain from paddock to plate from management practices, processing systems, cuts, ageing periods and cooking methods to accurately predicts eating quality for individual beef muscles. This standard solved the consumer problems of selecting beef and choosing an appropriate cooking method. “People love beef when it’s good, but hate it when it is bad,” explains Terry Nolan adding one of their proudest awards was Queensland’s Exporter of the Year in 2011 “So now with an increased consumer demand for a guarantee of consistent beef eating quality, and at a more competitive price point, it was full steam ahead with a second MSA underpinned beef brand, Private Selection.” Twelve cuts of beef including fillet, oyster blade and

standing rib roast have been certified as MSA Australian graded beef by one major supermarket chain. It believes by having a grading system it offers its customers an independent endorsement of the quality of the beef. When it comes to the best of the best, Wagyu is on everyone’s lips. Wagyu is made up of two Japanese words - 'wa' meaning Japanese and 'gyu' meaning cattle and was made famous by regions such as Kobe in Japan. It can be applied to meat from any cattle of the Wagyu breed which is genetically predisposed to intense marbling and produces a higher

LEFT: “I always seal the steak first on a very hot char-grill, then finish it in the oven at 260 degrees for even cooking. And of course always rest meat before serving or slicing…” Stuart Webster – Rock Salt

consistent high levels of marbling. It is the source of many essential vitamins and nutrients and is also healthy, containing high levels of monounsaturated acids and unsaturated fats, including Omega 6 and Omega 3 oils. The great thing also about Wagyu beef is that even though the meat is heavily marbled with intramuscular fat, this type of fat is of the ‘good’ or unsaturated kind. Beef on the new winter menu at Rock Salt is a Wagyu rump cap. Chef and owner Stuart Webster says the cap is the top part of the rump: “It’s so tasty, tender, full of meaty texture and is 9+ which is the highest fat marbling score in Australia. In my opinion the pure quality of Wagyu is far superior to anything else. With the best quality cut, marble score and correct cooking method - it's unbeatable. “I always seal the steak first on a very hot char-grill, then finish it in the oven at 260 degrees for even cooking. And of course always rest meat before serving or slicing. Currently I serve it with potato rosti, romesco sauce, baby corn, red pepper relish, chives, sour cream plus a jus.” percentage of unsaturated fat than any other breed of cattle in the world. Wagyu is not one breed but four: Black, Brown, Shorthorn and Polled. In Australia, Black Wagyu is predominant. High quality Australian Wagyu ranges from marbling score 4, through to 9+, the result of a regulated feeding program of a minimum 200 days to 500 days, naturally fed on a mix of healthy feeds including grain, corn, alfalfa, wheat and barley. With the optimum mix of genetic engineering and feeding techniques, Wagyu has an exquisitely tender texture, an incomparable rich taste and

Whilst premium quality eye fillet and sirloin are fixtures on the menu at Bistro C, executive chef Dayle Merlo says a popular dish has been beef fajita: “That’s strips of skirt steak marinated with lime and tequila, seared in a really hot pan with red onions, chilli and capsicum, dusted with a bit of ground coriander and cumin, and served in a cast iron pan with warm tortillas, avocado salsa, sour cream salsa plus a leaf salad to the side. “Otherwise my favourite thing to do at home in winter is a slow cooked braise using flavoursome secondary cuts, some winter root vegetables, a good stock and some fresh herbs from our garden to create an unctuous, rib-sticking stew. Don’t forget the suet dumplings and serve with a glass of good merlot to good friends.”

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VOTED ‘ BEST COFFEE ON THE RIVER’

ALL DAY BREAKFASTS FANTASTIC LUNCHES

...the c i t n e h t u a PIZZA pantry pizza pasta BYO coffee cakes

TRY OUR OWN CHUTNEYS & OLIVE OILS

open 7 days

OPEN 7 DAYS 6AM TILL 3PM BYO

dine in or takeaway lunch sat & sun t: 5440 5790 shop 5 islander resort

ON THE RIVER 255 GYMPIE TCE NOOSAVILLE 5449 8833 66

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thomas street noosaville

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Authentic Italian Restaurant

Sept 12 FREE July/

INE WHERE TOODSA IN... NO

Pickup your free restaurant guide... Available at accommodation houses...

ds fooo Glooridou... f N O O S A

Serving Lunch, Dinner, Fine Wines & Coffees Eat in or Take away Cook at Home, Freshly made Pasta, Sauces, Lasagne & Raviolis

Read about some of Noosa’s best restaurants, and which wine goes with what.

Lunches, Light Bites & Specials from $9.00 Tuesday to Friday from 11.30am Dinner, freshly made bruschetta, entrees, salads, antipasto, pizzas, risotto , pasta & desserts Monday to Saturday from 5.30pm Movie Meal Deal $30

Enjoy! 2/25 Sunshine Beach Road Noosa Heads tel 5448 0522 web pastapronto.com.au

All of the pasta we sell is freshly made on the premises

the views... the breeze... the entertainment... & the food... see you at the club... right on the Noosa River... where the locals meet...

The perfect place for lunch - dinner or drinks SUNDAY BREKKY Come down and have Sunday Brekky on the deck overlooking the beautiful Noosa River: 8.00-10.30am

CLUB DECK BAR Enjoy cool drinks, relax with coffee and a biscuit while overlooking the tranquil Noosa River on our new club deck bar.

NEW WINTER MENU A delicious selection of salads, seafood & chargrills including Noosa’s best value seafood platters, lip-tempting desserts and daily specials that are sure to whet your appetite. Special children’s menu and all day snacks. Dine Monday to Saturday from 12 noon, Sun all day.

LIVE ENTERTAINMENT Friday nights and Sunday Arvos

SPORT ON THE BIG SCREEN NEW GAMING MACHINES

THE NOOSA YACHT & ROWING CLUB • VISITORS WELCOME • 5449 8602 Lift facility - checkout our website - www.nyrc.com.au

Gympie Terrace, in the parklands of the river foreshore Noosaville

Information for members guests and bona fide visitors

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? y e h t e r a r o s l i o t â&#x20AC;&#x2122; n i a s l i O When it comes to extra virgin olive oil, things are not always what they claim on the label.

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ot so long ago of the so-called extra virgin Australia's olive oil olive oil from Italy and industry mainly Spain was not the real deal. consisted of small bit “After the first press and players; harvesting by hand sometimes even the third and processing in tin sheds. pressing, chemicals and These days it’s big business extraction agents are used but there is a growing to get a return out of the seedy undercurrent as leftover pulp – the result skilled operators here and being adulterated EVOO overseas steadily driving the untested through the genuine producers from regularity channels,” the market by flooding it explains Adrian who with low cost, imitation learned the craft of olive extra virgins, making rich pressing in Italy where he profits whilst undercutting also bought a one tonne honest producers. Extra press for their Olio Bello virgin olive oil (EVOO) is business in WA’s Margaret difficult and expensive to River region, which apart make, and alarmingly easy from 16,000 olive trees, to adulterate with evidence 2,000 macadamia trees, that not all the olive oil in 1,000 fruit trees and Deb & Adrian Spelt from GRIND the bottles matches the natural bush on 360 acres, claims on the labels. had a tasting room and café, became famous on the tourist trail Wander down any supermarket aisle and witness our growing and in 2006 picked up the National Grower of the Year title. appetite as well as confusion about what to buy. Extra virgin, pure, natural, light/lite), premium, superior and many with richly The Spelts upped stumps four years ago and illustrated labels suggesting rightly or wrongly picturesque bought Grind on Gympie Terrace in origins in Italy, Greece, Spain and of course Australia. Noosaville. It seemed the natural thing to Pure and light doesn't mean a low-calorie oil. Natural, premium do, after all Olio Bello’s EVOO was sold and superior are meaningless. Extra virgin? Maybe it is, maybe it around Australia to chefs and shop isn't. And those familiar European brands with their bucolic labels owners but Noosa was the place might not be reliable sources of quality. Imported olive oils they really fell in love with. routinely fail laboratory tests whose results belie the claims made Adrian’s excellent qualifications for them on the label. Refined olive oil frequently masquerades as still keep him in good stead as a extra virgin and in some cases is adulterated with seed and much sought-after judge for vegetable oils. The Australian Olive Association may have competitions around Australia succeeded having its code of practice adopted by Standards and needless to say food for Australia, however the standard is voluntary so inferior imported both of them is an absolute oils continue to be sold under misleading labels. Choose an passion. import – take a gamble. In countries that adhere to international Busy buzzy Grind which is BYO standards, the labels in stores show an oil's grade. and serves breakfast as well as Importers are resisting the standard because they can bring oil lunch, has its own oil, blended by here and call it extra virgin even though it can be any sort of Adrian and used in many dishes from refined, deodorised or bleached oil. There's a huge perceived fried eggs to Asian-style lemon pepper market benefit in putting an extra virgin label on it, because it's squid. Infused varieties include chilli and what people expect and if you want the healthy oil it's got to be lemon plus there’s a range of condiments extra virgin: the fresher and fruitier the better. That burn at the including chilli jam and chutney. Tastings back of the throat you get when you take a slug of extra virgin nights are held on a regular basis and Adrian is olive oil is evidence of the presence of its anti-oxidant and anti- always happy to impart his knowledge and of course inflammatory properties. convince everyone that “EVOO is not a bad fat and extremely healthy for you because it’s full of anti-oxidants and polphiniles. Understanding the dilemma of the industry implicitly are former Don’t just think of it for dressing salads or drizzling on food, it’s olive farmers Adrian and Deb Spelt, who were at the forefront of perfect for cooking. And only buy Australian EVOO as it’s been olive oil production in Australia and realised early on, that much tested to the letter. Trust me it IS the real deal.”

The Spelts upped stumps four years ago and bought Grind on Gympie Terrace in Noosaville. It seemed the natural thing to do, after all Olio Bello’s EVOO was sold around Australia to chefs and shop owners but Noosa was the place they really fell in love with.

Lemon Pepper Squid with asian style vegetable slaw & house made chilli & garlic dressing with a drizzle of extra virgin olive oil & lemon.

The good oil on...

Olive oil is a blend of virgin and refined production oil - no more than 2% acidity. It commonly lacks a strong flavour. Extra virgin olive oil comes from virgin oil Olive pomace oil is refined pomace olive oil often production only, contains no more than 0.8% acidity, blended with some virgin oil. It is fit for consumption, and is judged to have a superior taste. It accounts for but may not be described simply as olive oil. less than 10% of oil in many producing countries; the Lampante oil is olive oil but not suitable as food. percentage is far higher in Mediterranean countries. Virgin olive oil comes from virgin oil production only, Refined olive oil is the olive oil obtained from virgin olive oils by refining methods that do not lead to has an acidity less than 1.5%, and is judged to have a alterations in the initial glyceridic structure. good taste. Pure olive oil is usually a blend of refined and virgin production oil.

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marc wöhner’s River Cottage Restaurant

food bite Has anyone noticed how much wonderful food is out there? An adventurous smorgasbord of super-fresh food using top-notch produce and crosses many culinary borders appeals to everyone’s palates. Shades Café Wine & Bar

weddings functions celebrations off site catering

The welcome mat has gone out to Gareth Doran and Nicholas Spencer who are seasoned restaurateurs and have transformed the old Lazuli Blue into the relaxed laidback Shades Café Wine Bar – a much need addition not only to the Junction but to Noosa – which is actually the Aboriginal word meaning shade. Gareth and Nick are amazed by support not just for the wine bar with its very well thought-out list of spirits, beers and mainly Australian wines, but also at breakfast and lunch times. Not surprising really as chef Jeanette Taylor who worked at Lazuli Blue and before that at Lime, has an incredible reputation for generous serves of everything fresh from eggs done every which way, to pizzas, salads, seafood, snacks and more. Look out for pork hot dogs – the new taste sensations that are sweeping the US. Additions such as chilli and cheese make them rock During winter Shades is open on Friday and Saturday nights and is the perfect place to drop in before or after the movies, or just ask many Junction traders who are staking out a claim hailing it’s their hot-spot for after work drinks, cheese platters and tapas.

Embassy XO 1 STAR, Australian Gourmet Traveller 2012 Restaurant Guide

for dinner monday - saturday lunch friday from noon for reservations call 5449 7441 301 weyba road noosaville www.rivercottagerestaurant.com.au info@rivercottagerestaurant.com.au .

Embassy XO’s head chef Brendan Barker has a featherweight touch and a deft hand with noodles and dumplings; sauces and broths are refined, inspired and balanced to perfection; and all dishes are flavour packed. Experience a banquet menu to find out for yourself. Or maybe the Wednesday local’s night with a $39 three course menu that changes every week is more you. Similarly yum cha on Saturdays and Sundays from noon. Brendan’s latest menu includes new creations of Hervey Bay scallop dumplings with chiu chow and black vinegar; scallop mousse sits atop a whole scallop dumpling which has a chilli bite and is finished with salmon roe; pumpkin is fried with sesame and shiso; eggplant is braised in chilli bean sauce; grilled Morton Bay bugs has spinach and the restaurant's famous house-made XO sauce; plus Byron Bay pork belly is stir fried with spicy red kimchi. The elegant bar has a cosy feel especially at this time of the year and on Fireside Fridays when you can relax with a glass of wine by the fire, and listen to cool jazz, funk, afro beats, soul, even rare grooves.

SAILS Restaurant Sails Restaurant has a jaw-dropping backdrop of Laguna Bay and executive chef Paul Leete matches it with impressive fare such as crab cakes. “The re-

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s... Beach view from Sails Restaurant invention of a Sails classic is made with raw Fraser Island spanner crab meat which is pan fried,” he describes. “The raw meat gives a more dense and meatier texture when cooked. I love them also a char-grilled, lightly smoked mackerel steak which sits on top of a slice of warm Cedar Creek buffalo mozzarella, citrus-cured Hervey bay scallops and fresh grated horseradish. “Stuffed lamb shank with roasted heirloom carrots is destined to be a hit this winter as will be new season Sunshine Coast strawberries. I’m serving them as a fresh and semi-dried salad on top of a Callebaut white chocolate pannacotta, surrounded by a strawberry moscato soup. The fragrance is devine and of course so is the taste.”

Pasta Pronto The fundamental success of Pasta Pronto for nearly two decades is simple. Consistently good, reasonably priced, that is value-for money, rustic-style quality Italian food, served with flare and a big smile. No wonder locals and visitors keep returning in their droves to the little slice of Italy at Noosa Junction to eat in or take away. Andrew and Clare Barry and the team offer a genuine warm and friendly welcome and are passionate and proud of their food especially the fresh pasta which is made on the Italian pasta machine every morning using only quality natural ingredients. There are no additives or preservatives – that includes the pasta sauces – so you can really taste the freshness. Needless to say there’s more than fresh pasta and sauces but try Pasta Pronto for yourself and you’ll see why so many people are hooked. Oh and did we mention the movie deal? It’s just the ticket for a great night out.

Cato’s Bar Fancy Sunday brunch with bubbles? After a guilt-free sleep in, venture to Cato’s Bar at the very civilised time of 11am and before 2pm in June. Choose from a menu of five mouth-watering dishes from $15 and be sure to try the Mimosas. Bring some friends, start your day in style and watch the world go by. Arguably the best seat on Hastings Street, Cato's Bar has also introduced a new menu and lunch experience. Pop in for something quick and delicious, or savour the flavours, linger at the table and work your way through a menu inspired by seasonal produce and flavours. Favourites not to miss include drunken chicken salad, chilli prawn and spanner crab spaghetti or for those with a more robust appetite try the sizzling BBQ beef burger. Lunch is served from 11.30am to 3.00pm daily. NoosaStyleLiving

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cheers

mc2 + sbs = Coonawarra foodies Senior winemaker at Rymill Coonawarra, Sandrine Gimon says “A blended wine can be a very clever equation; bringing together the best attributes of each variety and resulting in a tasty, textured and full flavoured wine. The bonus - there is more than one variety to match your food choice.” The 2011 Rymill Coonawarra sbs has a new label this vintage to make sure it’s the perfect companion to mc2 on the outside as well as the inside of the bottle. Sandrine is as confident of its food matching ability and she is of its red sibling. “The classic equation of Sauvignon Blanc plus Semillon is an exceptional alliance that goes so incredibly well with many styles of food. The Sauvignon Blanc gives engaging aromas and a complexity of flavour. The Semillon contributes structure and imparts a long zesty lemon finish with a touch of flint. We partially ferment both varieties in carefully selected French oak to offer a little extra texture, sweet spiciness, and tight yet mouth filling tannins. It’s the fusion of all these elements that make it the perfect partner for casual or fine dining.” The well-known 2010 Rymill Coonawarra mc2 is our favourite red foodie and also a classic Bordeaux blend. In this wine the Cabernet Sauvignon provides structure, allowing all the flavours to fall into alignment, the Merlot gives softness and fruitiness, and finally, the Cabernet Franc contributes a delicate spiciness. Available at all good liquor outlets. 2010 Rymill Coonawarra mc2 RRP $19.95 2011 Rymill Coonawarra sbs RRP $19.9 DRAMBUIE 15 AND THE ROYAL LEGACY OF 1745 Drambuie was created more than 260 years ago exclusively for Prince Charles Edward Stuart of Scotland. A unique combination of aged Scotch whiskies, heather honey and a blend of herbs and spices - and a recipe kept secret since 1745. From the Gaelic ‘an dram buidheach’ - the drink that satisfies – Drambuie is enjoyed by those who appreciate its timeless, yet distinctive taste. Served on the rocks, in classic cocktails like the Rusty Nail, or more contemporary long drinks such as the Libertine and the Drambuie Ginger Beer, the brand is moving with the times. Drambuie Original was re-invented in 2009 and targeted a younger audience - now, Drambuie 15 and The Royal Legacy of 1745 have been created to appeal to the astute Drambuie loyalist, liqueur connoisseurs and malt whisky experimenters. Now Drambuie offers the perfect taste for all discerning drinkers. Drambuie 15, How to Drink: Sip and savour, neat or over ice. Nose: Drambuie aromatic citrus spice, overlaid with fragrant grassy and butterscotch notes characteristic of aged Speyside Malt. Flavour: Velvety soft mouthfeel - fragrant citrus lemongrass tang that gives way to complex warming malty notes of butterscotch, berries and heather. Finish: Shortbread, fresh herbal notes and the unmistakable long afterglow of the Drambuie elixir. RRP $84.99 for 700ml The Royal Legacy of 1745, How to Drink? Sip and savour, neat or over ice Nose: Soft spice, citrus and toffee notes, balanced with subtle malt whisky oak and vanilla Flavour: A complex progression, starting silky smooth on the tongue, glowing with the warmth of exotic spices, overlaid with citrus top-notes Finish: The flavours entwine, mellow and gently fade – a creation of pure harmony. RRP $199.99 for 700ml

in the cellar 72

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James Halliday

The Ultimate Celebration of Australian Chardonnay... The Inaugural James Halliday Chardonnay Challenge

ine Yarra Valley has proudly announced the inaugural James Halliday Chardonnay Challenge (JHCC), the national search to recognise Australia’s finest chardonnay. And, Australian wine critic, ambassador and Yarra Valley local, James Halliday chosen as the patron. Chair of Judges Ben Edwards said: “There is no variety more exciting than Australian chardonnay at this time”. “To judge this Trophy, which bears the name of the man who started it all, will be an amazing experience. I’m looking forward to the James Halliday Chardonnay Challenge illustrating the depth and quality of Australian chardonnay to the world.” Edwards is joined on the judging team by an esteemed and experienced panel which is: Stephen Pannell, Philip Rich, David Brookes, Jim Chatto, Matt Harrop and Dave Mackintosh. The JHCC judging process will differ from those traditionally found at large shows. All wines will be grouped by region, depending on the number of entries, and judges will not know the region they are tasting. All wines will be scored on a 100 point scale. As well as awarding the James Halliday Chardonnay Challenge Trophy, the competition will recognise achievement in the following categories: * The highest scoring wine from each region or regional grouping * The Top Dozen – the 12 highest scoring wines * The region with the highest average score James Halliday shared his reflections on the style, “The style of Australian chardonnay has changed out of all recognition over the last 40 years, as vines have moved from warm regions to cool, as skin contact has been replaced by whole bunch pressing, as heavy-handed German and American oak has been banished, and French oak used with discretion, often in 500-litre puncheons rather than 225-litre barriques, as wild yeasts supplement cultivated yeasts, and as malolactic fermentation is used with discretion - or not at all.” ENTRIES AND CONDITIONS are all online via www.chardonnaychallenge.com.au and it is $100 + GST for each chardonnay.

noosastyle “I am a romantic, and I have a real sense of my family history, of my father and grandfather, and what they achieved.”

Barossa & Grant Burge... 5th generation wine family of the Barossa...

Grant Burge. GRANT BURGE VINEYARD RANGE Daly Road Shiraz Mourvédre Daly Road has deep red, sandy loam soils, perfect for producing finely textured wine with great complexity. Both Shiraz and Mourvèdre thrive at Daly Road, where the finesse and character of the south of the Barossa shines. The 2010 vintage was outstanding in the Barossa, where a mild summer allowed even ripening and retention of natural acidity. The blend for this vintage is 60% Shiraz and 40% Mourvèdre. The nose offers complex spices and forest fruits with delicate floral and bright cherry notes. The palate is rounded with lovely supple tannins and flavours offering rich, ripe berries, cinnamon and cloves. Fabulous with Italian food and rich winter ragus. GRANT BURGE VINEYARD RANGE Hillcot Merlot Grant Burge was a pioneer of Merlot in the Barossa Valley, and planted the first vineyard in the Valley in the Hillcot Vineyard in 1982. When he produced his first straight Merlot, there were only two others available in Australia, and although there are many more now, Grant Burge Hillcot Merlot is still among the top-selling in its price bracket. The 2010 vintage was outstanding in the Barossa, where a mild summer allowed even ripening and retention of natural acidity. The nose is full of rich, dark fruits enhanced by savoury spices and a hint of vanilla. The palate offers flavours of ripe plums and blackberries with a fleshy mid-palate of dark chocolate, vanilla and fine grainy tannins. Perfect for enjoying with a rack of Aussie lamb. GRANT BURGE VINEYARD RANGE Miamba Shiraz The fruit is grown in the Miamba vineyard at the southern end of the Barossa, near the town of Lyndoch. The Miamba vineyard has a long viticultural history, but when Grant bought it in 1983 it was completely bare. Careful planting and sustainable practices have returned this block back to its former glory. The 2010 vintage was outstanding in the Barossa, where a mild summer allowed even ripening and retention of natural acidity as well as the development of concentrated flavours. The wine displays vibrant aromas of dark fruits, blueberries, mocha and savoury spices, and a palate full of concentrated flavours including spiced plums, blackberries, musk and cracked pepper layered with grainy tannins and a long finish. French and European oak barrels have added a refined structure. Fabulous with succulent beef and red wine jus. Cellar for up to 10 years with confidence.

GRANT BURGE WINES... HE ALWAYS WANTED TO BE A WINEMAKER - AND WITH THE URGING OF HIS MOTHER, DIDN'T JUST JOIN THE FAMILY WINE BUSINESS - HE CREATED HIS OWN DESTINY.

rant Burge has wine running through his veins! Having met Grant many times over the years at wine tastings and dinners throughout the country, and with a standing invitation to “drop in next time you visit the Barossa”, this was our opportunity. We were in South Australia, for the 2012 Tasting Australia event, and with a free day in our itinerary that was full of tasting the best of South Australia’s food and wine, why not take advantage of the offer, and taste the Barossa with friends. The perfect way to savour a relaxing Sunday in the Barossa Valley. The Barossa is only about an hour's drive from the heart of Adelaide but you could be mistaken for thinking that you are in Europe. Historic old, stone buildings from the beginning of the previous century are a reminder of what the settlers of this area endured. And how good their building skills were, as they are still standing proud today.

Grant Burge

It isn't everyday that you can experience 'living, breathing' history but that is just what we were lucky enough to share with Grant and Helen Burge on our tour and over luncheon at their newly acquired Krondorf Cellar Door and Café on that fine autumn day. Grant was eager to share the story of his family's long and illustrious history with the Barossa. And, take us on a walk through the original family homes barrel room, where the multi award winning Grant Burge 20 year old Tawny is stored in immaculately stacked barrels. A drive through roads lined by lush, green vineyards, many showing the Burge name, gives us an insight into where many wines gained their names, including ‘The Holy Trinity’ Church, his childhood school, parent's property, township - neighboring properties they have bought over the years and wines duly named after the owners as a mark of respect. Here is a man who can trace his family's history in wine back to 1855, when John Burge a respected tailor, who made the uniforms for the footmen of Queen Victoria's court, immigrated to Australia with his wife Eliza and their two young sons, Meshach and Henry. A far cry from the needle and thread of his former life, John was on his way to Australia to start a new life helping Eliza's parents produce wine on a 320 acre property in Lyndoch, South Australia. Perhaps, this is where fate stepped in - as the rough sea crossing saw the Burge's ship forced to dock in Capetown. Here John was able to source new rootstock, that his sons then tended to on the ensuing journey, with rainwater collected from the sails. After they arrived in the Barossa their lives took on a new path. After proving himself to Eliza's family - they sold a 40 acre portion of their property to John, and he set about rearing, sheep, farming wheat and grapes. Multi Award winning Tawny As the years progressed, elder son Meshach married, continued the family's farming tradition, and become a prominent community leader. His wife Emma bore him eight children, and in 1916, their first-born son Percival established the Wilsford Winery. Percival had two sons, Noel and Colin - and it was Colin and his wife Nancy who had a son Grant. All followed the family tradition of winemaking. No wonder Grant has wine in his blood. Grant and Helen are now assisted by the 6th generation, sons Toby, younger son Trent and daughter Amelia all filling important roles within the company. With a rich family history in the region, Grant and Helen are understandably proud of what they have created personally over the past 25 years as a private company that is the largest wine grower in the Barossa. And what is Grant’s prediction for the future! “More vineyards and more shiraz vines”. A true family business that the siblings have vowed to continue into the 7th generation and beyond. Words: Kaylene Murray In one of the barrel rooms NoosaStyleLiving

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interior designs instore...

Bark light What works as a protective ‘Elizabethan collar’ - a playful wink to the collar of shame for your dog, doubles as the inspiration for a doggy lamp. Designed by Brit Matt Pugh and hand-made in Bath from sustainable walnut wood, it comes with standard brass light fittings, a creamcoloured shade and with a maximum 40 watt light bulb it casts a healthy glow. Its dimensions: (excluding shade) are 36cm x 5cm x 15cm and it costs $180 plus shipping from www.howkapow.com

Snug between the sheets This winter it’s all about inspired individuality in bed linen design and quality. Aura’s Lui design is named after an adventurous man who isn't comfortable with half measures. It meekly blends geometry and unmistakable colour with large diagonal multi coloured stripes. Purple, ocean and honey carry you beyond the 70s into a brave tomorrow. All designs are available at Myer stores nationally or online at www.aurahome.com.au Cusco in Amethyst, Maison Ruffle in Cloud and Lui designs

SAMSARA FURNITURE & HOMEWARES - NOOSAVILLE

An exciting collaboration has been forged between Hearts and Minds Art and furniture maker Green Cathedral. Hearts and Minds Art will stock a range of fabulous items in their No.1 Hastings Street store, made exclusively for them by Tim Scarce at Green Cathedral.

HEARTS & MINDS HASTINGS ST NOOSA

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SAFFRON HOMEWARES - GYMPIE TCE NOOSAVILLE

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design ideas instore

NOOSA CLASSICS GIBSON RD NOOSAVILLE

CHOCOL’ARTE NOOSA WHARF TEWANTIN -

NOOSA CLASSICS NOOSA CLASSICS - GIBSON RD NOOSAVILLE GIBSON RD NOOSAVILLE

Front row seats The Roxy occasional chair frame is made in acacia wood; the seat and back are 4mm leather in a weave pattern. It’s available from www.sentosadesigns.com and the RRP is $1500.

FOUR ROOMS IMPORTS & DESIGNS 6/6 RENE ST, NOOSAVILLE

Life is a Cabaret … The internationally renowned designer and manufacturer Kenneth Cobonpue’s much talked about latest collection for a new line of lounge furniture, is called Cabaret. There’s a generous high-backed sofa, a comfortable lounge chair with either a low or matching high back plus occasional tables. The oversize back and arms certainly makes a statement, however it’s the knotted detail which in a way resembles loosely stitched knitting, that’s dramatically different. Fabric tubes are woven into a steel framework to create a structural pattern for the pieces. The array of wool-blend fabric colours for the indoor range includes charcoal, plum and sand acrylic. Acrylic fabric for outdoors includes yellow, silver and pale grey. The Kenneth Cobonpue Cabaret easy armchair with the low back is $1825 for the indoor version; outdoor is $2201. The lounge chair with the high back is $2686 for the indoor version and outdoor is $3536. More details on www.kezu.com.au

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homefeature

Property feature

Nirvana on Noosaâ&#x20AC;&#x2122;s main beach

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Imagine being beachfront Noosa, loafing on a sun lounge looking across the sparkling azure waters of Laguna Bay, watching dolphins frolic near the surf break at the Noosa National Park, having sophisticated Hastings Street with its bevy of cafes, boutiques and art galleries as your address, and enjoying an enviable lifestyle whenever you choose. Noosa, one of only two north-facing beaches in Australia is in the sub tropics so even in the cooler months, the 21 degree sea is conducive to winter-white ankles and paddle boarders. All this and more can be yours as the owner of arguably the best and most sumptuous beachfront apartment.

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feature home

t ‘Twenty Three’ on Hastings Street, apartment one occupies the entire garden level floor of the exclusive three-apartment building. It’s perfectly positioned in the centre of Hastings Street and the sand and boardwalk of Noosa Main Beach abuts the expansive terrace and garden.

The clever Richard Foster design is elevated above the beach path, ensures privacy, the complete ease of garden level living and accessibility to the beachside pool. The three bedroom, three ensuited, air-conditioned apartment is exquisitely furnished, bathed in natural light and a media room or study offers additional space for taking care of business or just chilling out. There

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is direct lift access from the secure basement car park where car parking space is allocated. Graham Chappel, currently a Brisbane-based merchant banker and his wife Bernice have lived in London, New York and Sydney and with an impending relocation to Hong Kong, is the reluctant vendor. “This is the finest apartment available in the resort town,” says Tom Offermann, principal of Tom Offermann Real Estate. “It is right in the heart of the beachfront strip and mirrors a quintessential Noosa lifestyle. It’s impossible not to have a big smile when you open the doors to such an amazing apartment and see to the equally amazing view.” Call Tom Offermann on 0412 711 888 to arrange an inspection. The price is $7.5 million. www.offermann.com.au

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â&#x20AC;&#x153;This is the finest apartment available in the resort townâ&#x20AC;?

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GNU CARGO

importers of beautiful things, individual feature pieces & persian rugs

clever design ideas

ADD + NOOSA WAREHOUSE EENIE CREEK RD NOOSAVILLE

Chinese antique furniture. Stone lanterns & bowls for exteriors & interiors. Rugs & decorator accessories.

17 rene street noosaville phone 5474 2490 open mon - fri 9 - 4, sat 9 -1 gnucargo@hotmail.com www.gnucargo.com

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Everything old can be new again... these fabulous old pieces of classic furniture design have been recovered to add new life... a signature piece to add a bit of ‘flair’ to a room ... oh so chic!

BEACH SHACK - GATEWAY DRIVE NOOSAVILLE

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A new addition to any home is great ... especially when it’s a new grandchild... No he’s not for sale but the beautiful childrens teddies, shawls & rugs are, as well as homewares and baby gifts & jewellery... available from

SAFFRON HOMEWARES NOOSAVILLE

How bazaar... like walking into a Chinese market... GNU Cargo’s warehouse is full of individual pieces that are unique... all one off artifacts carefully chosen to enhance and add a little intrigue to any room.

GNU C ARGO - RENEE ST NOOSAVILLE

Rugged up Remember the Freckle rug? Well life has just become a whole lot more exciting with the new Little Lamb Lek Zigzag rug from Lark. Created by the original designers of the much-loved Freckle rug, Down to the Woods, the gorgeous chevron colour-way rug is handmade from felted wool balls. Inspired by the mountains of Nepal, where the rugs are lovingly made and called 'Lek' which is the Nepalese word for mountain it’s available in two sizes - 110 x 150cm is $740 and 150 x 200cm is $1360 both with edging detail. Stockist: www.larkstore.com.au

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L I V E

T H E

L I F E S T Y L E noosastyle

Interest Free Terms Available

Sustainability is naturally integrated in all Jawa designs. Where comfort, functionality, affordability & beauty are all important features with nature being an inspirational source. Solid Teak, Mahogany & Natural Fibre Furniture Furniture Packages Designed to Suit You Buy direct from the Designer, Manufacturer & Importer

MAROOCHYDORE

www.jawa.com.au

Plaza Home Centre - Shop 3/27 Evans St.

5479 6844 Mon - Sat 9-5pm Sun 10-4pm

NOOSAVILLE Noosa Civic Emporium - Eenie Creek Rd.

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Open 7 days

5455 5176 Mon - Sat 9-5.30 Thurs 9-7pm Sun 10-4pm NoosaStyleLiving

Commercial + Residential Renovations

e d g e

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interior design consultants

design group

phone 5448 3275 fax 5448 3065 mob 0417 720 012 email admin@edgedesigngroup.com.au

www.edgedesigngroup.com.au 84

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VINTAGE

BEACH

SHACK

recycled vintage and retro furniture, upholstery & restoration lampshades fabric bedheads and furniture (manufacturer & wholesale) 1/33 gateway drive noosaville - open mon-fri 9-3pm sat 9.30 -1.30pm ph 5473 0070 - SEE US ON FACEBOOK

Wall features Academy Tiles, a leading importer and supplier of tiles in all forms from minuscule glass and ceramic mosaic to giant porcelain and stone, is known internationally for its discerning eye, being in the forefront of new trends and having a dynamically diverse range including the finest and most innovative products the industry has to offer. Daniel Zeaiter says the company, which was established in 1978 and has one of Australia’s largest architectural showrooms, continuously searches worldwide markets and has developed a network of suppliers in many countries including Italy, Spain, Turkey, USA, Japan, Thailand, Malaysia and China for numerous outstanding commercial and residential projects across Australia and overseas. On trend at the moment is ‘Textile’ (pictured), a 50 x 250mm mosaic arranged in a random interlock or straight layout. Manufactured in Spain, the varied thickness and texture of each porcelain tile offers beautiful depth. Colours are charcoal, cream, brown or bronze.

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Marrakesh By Design by Maryam Montague In a world filled with beige interiors, Morocco is the perfect antidote: a refuge for addicts of saturated colour, a haven for devotees of intricate pattern, a destination for admirers of striking architecture. For anyone who wants to add Morocco's spicy design mix into their home, this wonderful and beguiling book explains how to do so with the building blocks of Moroccan design - from colours, patterns and textiles to architectural details and so much more. Marrakesh by design is full of actionable design ideas. Available from Mary Ryan’s Bookshop Bay Village, Noosa Heads

homewares new inhouse stylist and designer 2-3/ 89 Noosa Drive Noosa Junction (next to Post Office) Phone 5449 2274 - www.bellarustique.com

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gardening Cutting edge... It’s out with the electric trimmers as topiary, the elegant living sculpture that’s been around for centuries is on the comeback trail. Carry out structural pruning during winter when growth is slower

ones, cubes, spiral, multi-tiered, pyramid and round balls shaped from living plants are appearing in all kinds of gardens, formal and not so formal. The idea behind topiary is to use clipping and style to turn a plant, with its natural organic shape, into a formal or geometric shape. Landscape expert John Scomparin from Outside Noosa maintains a lot of topiaries at Noosa Springs, and regards topiarising as a favourite look in garden designs. “I tend to favour a formal-style garden as it allows for clean lines and clearly defined shapes,” he says. “There’s a good variety of plants you can use – particularly evergreen that have small leaves or needles, produce dense foliage and have compact growth habits. Apart from all the box varieties such as buxus, lilly pillys and conifers, I often shape gardenias however be sure to choose a plant that resembles the shape you want to create. Don't feed if you want tight foliage. Fertilise once you have the shape established. Water and feed around the outer edge of the plant so you are delivering nourishment to the feeder roots. Carry out structural pruning during winter when growth is slower. Prune lightly in spring to take out growth that is going in the wrong direction.”

It's now the height of fashion to use buxus cones and cubes, spiralled conifers, or lilly pillys clipped into balls on sticks as focal points in the garden or to create a dramatic effect in a courtyard. If you're thinking about having a go at topiary yourself check out the following: Korean Box sold as Buxus microphylla var. microphylla is ideally suited to internal courtyard gardens because it doesn't have the rancid smell associated with the common or English box. It is slow growing and under ideal conditions in the ground you can expect a rooted cutting to grow into a loose 25cm ball within three years. This box has a slightly weeping habit and is ideally suited to hedges with a maximum height of around 1.5m. It has a tendency to go yellow in full sunshine so it is best grown in partial shade. Common or English Box (Buxus sempervirens) is a more vigorous growing box which can develop into a tight 25cm ball in three years in the ground. It has a more upright growth compared to the other two boxes described here. The English box is capable of reaching three or more metres but most gardeners restrict it to about 1.5m. Dutch Box (Buxus sempervirens 'Suffruticosa') is very slow growing and is best suited to tight miniature hedges or topiaries. The maximum height you should expect is around 75100cm but this may take 10 years. Japanese Box (Buxus microphylla var. japonica) is an excellent topiary specimen and it is faster growing than the above species forming a 45cm ball in three years. The leaves are coarser and it has a tendency to flower sparsely so is not favoured for fine topiaries.

Sunday’s Garden Growing Heide by Lesley Harding and Kendrah Morgan, Miegunyah Press, $45 When Sunday and John Reed purchased Heide, now the site of Heide Museum of Modern Art, it was a neglected former dairy farm. At the end of their lives, it was unique among Melbourne’s parklands, densely forested with exotic and native flora, with a stunningly beautiful cottage-style kitchen garden the jewel in its crown—in all, an extraordinary aesthetic accomplishment, the result of fifty years of vision, dedication and sheer hard work. The Reeds moulded Heide into a personal Eden, connecting art with nature and creating a nourishing environment for the artists they championed—Sidney Nolan, Albert Tucker, Joy Hester, Charles Blackman and Mirka Mora among them.

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HAVE YOU HEARD OF CHOCOLATE MINT? IT’S ONE OF 25 SPECIES OF MINT (MENTHA) AND NUMEROUS VARIETIES AS MANY SPECIES FREELY HYBRIDISE.

still grow it in bottomless pots and remove the runners. If your growing space is a courtyard or balcony, grow it in a large pot or tub. Use a high quality potting mix that contains water-saving granules as mint likes regular watering. Looks arden mint or spearmint good in the kitchen where it’s (mentha spicata), is the most ready for picking the instant commonly grown mint and is it’s needed. the one used most frequently in the Mint will grow in sun or kitchen in a sauce, on vegetables, in a semi-shade. If it gets leggy salad and in cocktails such as Mojito. cut it back and more leaves Peppermint (mentha x piperita) is will appear. It thrives in popular in herbal teas and herbalists moist soil and appreciates prescribe it for indigestion, nausea and a dose of compost or cow colds, Used in sweet dishes and manure in early spring. A confectionary such as ice-cream and complete plant food chocolate, it’s delicious. will suffice. Ginger mint (mentha x gracilis Soluble variegate) combines well with fruit, fertiliser especially melons and is delicious with applied tomatoes. Applemint (mentha suaveolens) has downy wrinkled leaves monthly with a fruity spearmint flavour. The from late spring cultivar ‘variegata’ commonly called until the end of pineapple mint, has creamy white summer will variegations. ensure plenty of Mint is easy to grow, so easy you fresh leaves. need to think about its rapacious habits Buy seedling and contain it rather than let the from your local runners take off in the garden. Better nursery and ask a friend for a division.

Mint condition

creating outdoor living Outside Noosa offers • Design expertise • Garden makeovers • Plant selection • Advanced plants • Drought tolerant gardens • Turf and irrigation • Lighting • Paving • Retaining and feature stone walls • Decks, pergolas and pavilions • Comprehensive body corporate & home garden maintenance services

Landscape Design and Concept Centre: 16 Mary Street, Noosaville Telephone 5448 0250 info@outsidenoosa.com.au www.outsidenoosa.com.au Open 10 am - 4 pm - Mon to Fri. 9.30 am - 2.30 pm Saturday

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Thereâ&#x20AC;&#x2122;s something about Mary.. With its huge art deco-styled lipstick red funnel, blue and white livery and wraparound promenade deck, Helen Flanagan was all at sea on the leviathan ocean liner Queen Mary 2.

The QueenMary 88

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of Australia paid homage to master British navigator, Captain Matthew Flinders, who gave Australia her name, following his 1802-1803 circumnavigation of the continent on HMS Investigator, a 30-metre long sailing ship. Paul Brunton, senior curator of the State Library of NSW, was on board with Flinders’ journal and atlas, the pages of which he turned every day to match the location. Grey Goose Citron martinis beckon in the smart Commodore Club, overlooking the bow, prior to dinner in the Britannia restaurant. Choices are many, quality and service is excellent, wine list extensive. The same can be said about La Piazza, the Carvery and Lotus serving Asian fare at night in specially themed areas of Kings Court, a huge, buffet restaurant catering to all tastes and at all times; and a la carte Todd English where there are small extra costs per dish. English is a Boston-based chef and the modern American fare such as ravioli “love letters” filled with truffled mash and glazed with oodles of butter, is a refreshing change of pace, served with a aplomb. Open sandwiches and tarts in Sir Samuel’s or British staples fish and chips with mushy peas and ploughmans are on the menu in the Golden Lion pub. Both are excellent lunch options as is the Veuve Clicquot Twinings High Tea in the Winter Garden with white-gloved service of dainty sandwiches and rolls, choux pastry swans, scones, tartlets and melodious strains of a harpist. After dinner it’s show time with headline acts ranging from opera singer Emily Garth, comedian David DiMuzio, cabaret star Lorraine Brown, Phillip Browne’s take on Nat King Cole and Ray Charles; playing black jack, poker or slot machines in the casino; or ballroom dancing in the Queens Room, the largest ballroom at sea. At the G32 night club, sing and dance to brilliant Caribbean band Vibz and after umpteenth stanzas of Feelin’ hot, hot, hot, it’s time for more refreshments. The night is young and tomorrow’s decisions are easy especially when not in port. Consult the QM2 oracle, the Daily Programme: Social hoopla, pub trivia, table tennis, deck quoits, crazy cricket, shuffleboard, card games, movies, bridge and twist, jazz club, ballroom and line dancing classes; martini mixology, whisky tasting class, wine tasting, fruit and vegetable carving, art talks and classes, book club, bingo, groovy choir, scarf tying, napkin folding, curling up on a deck chair with a good book or catching a few stray rays poolside. No time to be bored. We’re here for a good time, not a long time. There are after-all three sides to cruising: starboard, portside and fun! How true.

The largest ship ever to visit Australia, Cunard’s Queen Mary 2 will visit Down Under again in 2013 for her 12night historic circumnavigation of New Zealand. A first for Cunard, Queen Mary 2’s 12-night round trip voyage around New Zealand departs Sydney on March

7, 2013 and includes calls to Auckland, Wellington, the Bay of Islands and Milford Sound as well as a maiden visit to Christchurch. For more information and bookings visit www.cunardline.com.au or call 13 24 41.

“Queen Mary 2, the flagship of the Cunard Line towers 62 metres above the waterline the equivalent of a 23 storey building, is the finest ocean liner ever built,” Commodore Christopher Rynd

travel

ould the grandeur, elegance and romance of the golden age of sea travel exist today or is that the dominion of the movies such as Titanic starring Kate Winslet and Leonardo DiCaprio? After stepping on board the Queen Mary 2, welcomed by a dashing officer in dazzling whites, gliding along the decks and carpeted passageways, entering a small but perfectly and cleverly designed Brittania stateroom decorated in gold and cream, with a generous sized balcony, it’s time for a glass of Veuve Clicquot whilst we unpack. There’s plentiful robe space and masses of hangers to swallow up the evening and the less formal albeit casual wear. If you can afford to step it up several notches the Princess or Royal Grill categories have lavish staterooms and suites including two 209 square metre grand duplex apartments, plus special restaurants, bowing butlers and all the uppercrust accoutrements. All the hallmarks and expections of glamerama and good taste yet hints of nostalgia await. From the sweeping staircase in Brittania Restaurant; the six-storey grand lobby; a ballroom where suave gentlemen hosts and terribly refined folk in dinner jackets and sequined frocks, samba to the orchestra; and performing arts in the Royal Court Theatre; to wide gallery spaces with displays of “stars on board” such as Greta Garbo, the Duke of Windsor and Mrs Simpson, plus more than 300 original artworks valued at more than $US5 million, there’s certainly a sense of space and style. Let’s not forget the many outdoor areas with five swimming pools, golf simulators, putting green, basketball and paddle tennis courts and more. Plus a cool14 bars and clubs, 10 restaurants of various culinary persuasions, 8000book library, spa and gym with aqua-therapy pool, sauna, ice fountain for the brave, beauty salon and 24-treatment rooms, the world’s first planetarium at sea and eight swanky boutiques and souvenir-stocked shops with must-buy prices. Commodore Christopher Rynd, whose father and sister live in the Sunshine Coast hinterland town of Cooroy, said Queen Mary 2, the flagship of the Cunard Line “towers 62 metres above the waterline - the equivalent of a 23 storey building, is the finest ocean liner ever built. Its four diesel engines and two gas turbines produce the thrust required to launch a jumbo jet. It’s a giant power station run by electric motors…made to take the heaviest weather…it’s as good as it gets.” Queen Mary 2’s recent historic maiden circumnavigation

NoosaStyleLiving

noosabooks

must read

books Settle back, relax and enjoy! A Cook's Life

The Starter Kitchen

by Stephanie Alexander, Lantern, $39.95

by Callum Hann, Murdoch Books, $24.99

Stephanie has spent decades avidly documenting food experiences. She was seduced over pain Poîlane while working as an au pair in Paris, and later over ackee and saltfish in London. In 1966, with no formal training and a newborn baby, but brimming with confidence, she opened Jamaica House with her first husband. In 1976 with the launch of Stephanie’s the opening $12 menu consisted of food never seen before in Australia and for the next 21 years Stephanie delighted diners with her commitment to Australian food, its quality and diversity. Her indefatigable determination and single-minded vision have influenced – and sometimes intimidated – a generation of chefs, cooks, diners and these days tens of thousands of primary school children to grow and cook their own food.

Callum, runner-up in TV’s MasterChef, has featured over 60 simple, casual and fun recipes, using ingredients readily available in the supermarket plus ideas for occasions such as such having friends over to watch footie, a first-ever dinner party and cooking to impress. He also answers common questions such as: why do you need to rest meat after cooking; why do you add salt to the water when cooking vegetables; why do you cook potatoes starting from cold water but green vegetables from boiling water? Designed with young palates, low budgets and inspiration in mind, it’s ideal for students and younger cooks starting out as well as anyone interested in learning the basics of setting up a well-equipped, useful kitchen.

Antonio & Lucia by Riccardo Momesso, Plum $49.99

Lyndey and Blair's Taste of Greece by Lyndey Milan, Hardie Grant, $39.95 Following the hugely successful SBS TV series, mother and son explore the beautiful cuisine and culture of Greece's historic and picturesque Peloponnese. Stunning location photography, amusing anecdotes and authentic yet fresh recipes abound. Learn how to recreate the traditional fisherman's soup kakavia, mezedes old and new, crispskinned whole loin of pork and the secret to truly tender octopus, plus bandit's lamb and goat with eggplant. An array of salads shows there is more than the traditional Greek salad to enjoy, seafood abounds with squid in myriad guises and simple, fast fish dishes. Sweet treats include a more-ish cheesecake with muscatels and a clever frozen ouzo frappe as well as traditional favourites rozedes, diples and Greek shortbread. Blair's cocktails include Blood of Hercules.

Riccardo's parents, Antonio and Lucia came to Australia in the 1950s, bringing with them a rich history of Calabrian cooking traditions – foraging, hunting, fishing, preserving and, most importantly, the tradition of sharing food with family and friends. At its heart, it’s peasant food – simple, rustic and generous. Calabrians are also master preservers, their pantries filled with rows of bottled tomato sauce, eggplants preserved in oil, strings of dried chillies and preserved meats such as the distinctive terracottacoloured Calabrese salami. Learn how to make these smallgoods, preserves and sauces plus dishes such as oven-dried black olives, baked eggplant filled with lamb and pecorino, rigatoni with handmade sausage and mascarpone, Murray cod with capers and green olives, prickly pear salad, traditional ricotta cannoli and more.

Supercharged Food by Lee Holmes, Murdoch Books, $34.99 Supercharged Food is a simple and inspiring guide to eating for optimum health. It features more than 90 recipes that are gluten, wheat, dairy, yeast and sugar-free, each bursting with nutrientrich or ‘super’ foods that will help nourish and heal your body. Whether you have auto-immune disorders such as coeliac disease, Crohn’s, IBS, ulcerative colitis, Candida or food allergies and intolerances or you just want to improve your health, this is your one-stop shop for easy, vibrant and flavourful meals that will jump-start your immune system, boost your energy levels and maintain your long-term wellbeing. Lee, diagnosed with an auto-immune disease and a background in food was eager to find a drug-free solution so developed this diet regime that led to her full recovery.

Books available from Mary Ryan Bookstore - Noosa 90

NoosaStyleLiving

noosatheatre

live...

theatre

It took more than make-up and colourful costumes to give the little old girl a new look. In fact the theatre received a major face lift and there were ‘bravos’ all around.

New look for local theatre

THE REAL THANKS HOWEVER MUST GO TO ALL THOSE VOLUNTEERS WHO’VE WORKED TIRELESSLY FOR THE PAST 42 YEARS TO PRESENT LIVE THEATRE TO THE COMMUNITY.

that if the project could be split into two stages, it might get underway. “However, as the quotes came in, we realised that we would have to alter many aspects of the proposed plans to reduce costs,” commented Liza adding “Andrew’s attitude was whatever it takes let’s get it built. Personally I’d like to thank him tage one of the Noosa Arts Theatre’s renovations, were for finding ways to do this, without compromising the integrity orchestrated by Liza Park the current president also a of his original concept. retired interior designer, and would not have been possible “Local builder Damien Davidson, an extraordinary young man, except for the generosity of many dedicated people who accepted this commission with a most unusual caveat - there worked tirelessly for over 15 years, and continued to drive the was no possibility at all, of an allowance for any cost over-runs. project even when major grant funding applications were When I mentioned this he looked at me and said, ‘that’s OK, it’s continually knocked back. for the community’, and somehow he managed the impossible. All the raffle tickets did add up eventually and the group is “Helped by the fantastic donation of over $10,000 worth of especially proud that of the $250,000 required to cover the cost plumbing fittings by Reece, organised with nudging from the of the renovation, almost $200,000 was raised by the theatre plumbing contractor, Matt Keillor, we managed to complete on members themselves. time, and on budget.” A generous $25,000 donation from Michele and David Mackay The real thanks however must go to all those volunteers (Trish Francis, one of the box office and front of house volunteers who’ve worked tirelessly for the past 42 years to present live is Michele's mother), certainly made an enormous difference. The theatre to the community. For every actor on stage, there are at remainder was a $35,000 grant from the Queensland least a dozen people behind the scenes, building and designing Government Gambling Community Benefit Fund. It went sets, costumes, lighting, sound, programs and posters, generating towards the roof and provided the extra funding required to publicity, working backstage, selling raffle tickets, drinks at the bar commence building works. and tickets at the box office. The intimate little theatre on Weyba Road now has plush new Stage two of the renovation, involves further extensions to the toilet facilities, much larger dressing room facilities with toilets building from bar and kitchen area plus wardrobe and storage and showers for the performers, plus an enclosed foyer and a sheds extensions and air conditioning upgrades. Most recently courtyard area. the group was fortuitous in securing a three year sponsorship of Back in 2007, local developer and member Alan Stewart, $5000 per annum from the Tewantin branch of the Bendigo worked with committee president Chris Warren and steered the Bank. plans through the then Noosa Council, who waived all fees Travelling North, written by David Williamson the theatre’s involved in the development application. The plans had been patron and directed by Steven Tandy, re-opened the theatre. prepared by local architect, Andrew Mackeller, at no cost. Then Shows coming up include the musical The Fantasticks in the saving began in earnest. However it became apparent that September, followed by a touring production of The Mikado in the group was chasing its tail. The cost of the project kept October, and the Australian comedy Caravan in late November. increasing and fund-raising couldn’t keep pace. But that all changed when the architect took a call from For more information visit: www.noosaartstheatre.org.au enterprising new committee member Liza Park, who suggested

TONI CHILDS 2012 AUSTRALIAN TOUR... BECAUSE YOU’RE BEAUTIFUL 92

NoosaStyleLiving

After six wildly successful tours in less than 3 years, The same year she was nominated for three Grammys the unstoppable Toni Childs is back with another including Best New Artist. Her second album, House of national tour showcasing the husky vocals and Hope went three times platinum, and in 1997 the emotive lyrics which have made her album Keep the release of Many Rivers to Cross caused her Greatest Hits Faith a big hit. album to go five times platinum, selling over 500,000 oni Childs’ latest national tour will see her albums. performing tracks from Keep the Faith, along with She released the emotionally hard hitting album Keep well-loved favourites and a special preview of her The Faith in Australia in August 2008, a blend of roots, brilliant album, Citizens of the Planet. Audiences will rock and folk gospel songs and her latest tour again be captivated with her powerful vocals, demonstrates the enormous soul and vision she is charismatic live performances and commanding famous for. Living on the island of Kauai, Hawaii, Childs has spent message. Best known for her heavily R&B-influenced Don't Walk the last eight years recovering from Graves Disease, Away, Toni Childs hit the big time in 1988, when her which she was diagnosed with in the summer of 1997. critically acclaimed debut album Union went Double Overcoming her battle with this rare stress disorder, Childs recently came back from her musical exile giving Platinum in Australia, selling 200,000 albums.

live theatre

JERSEY BOYS

The story of Frankie Valli & The Four Seasons

PHOTO: JEFF BUSBY

14 million people around the world have seen and loved JERSEY BOYS – now its Brisbane’s turn to feel the heat, passion and excitement that this production brings to the stage.

he Story of Frankie Valli and The Four Seasons is the story of how four blue collar boys from the wrong side of the tracks became one of the biggest American pop sensations of all time. Frankie Valli, Bob Gaudio,Tommy DeVito and Nick Massi joined forces to become The Four Seasons, writing their own hits and developing their unique sound to sell over 175 million records before they were 30! JERSEY BOYS opened in Melbourne in July 2009 and played for 13 months before transferring to Sydney's Theatre Royal opening in September 2010 for a 15 month season. Over 1,000,000 people have seen the show in Melbourne and Sydney and over 14 million around the world. Broadway Producer, Michael David, from Dodger Theatricals said, "We are thrilled to bring JERSEY BOYS to Brisbane. This story of Frankie Valli and The Four Seasons has captivated nearly 14 million fans in productions worldwide, and now it is our fondest hope that Brisbane will

fans so much more than they might ever have expected. With a talent for picking the mood of the times, Childs seems determined to go beyond affirming her role as an important voice of inspiration for an entirely new generation to explore the zeitgeist defining theme of global connection. “Music has such an important power to connect everyone, from wherever they are in the world and in their lives. For me, it’s so important to embrace this potency and get down to the core of my purpose,” says Childs. “Looking back, I’ve had a really wonderful journey – I’ve felt that I’m a phoenix rising, burned down to an ash and then coming

embrace JERSEY BOYS in the same way. The show is chock full of classic Four Seasons show-stopping songs and a story that is all the more riveting because it is true. " "With an extraordinary cast, we believe JERSEY BOYS will engage theatre-goers and send them dancing out of the Lyric Theatre! The remarkable partnership of Frankie Valli and Bob Gaudio indelibly sealed by a handshake agreement over 40 years ago, will resonate with Brisbane audiences who will identify with the importance of honour and integrity in this touching tribute to the power of loyalty between friends." Be ready to sing in your seats and dance in the aisles - this is one of the best musicals we've seen in years!! So even if you did fly to Melbourne or Sydney to see this production make sure that you book again. This story never gets OLD! Performances from Friday 13th July, Lyric Theatre, QPAC Bookings open QPAC group bookings Ph: 3840 7466 Visit www.qpac.com.au or www.jerseyboysaustralia.com.au

through that forest fire healthier and stronger than ever before. I have so much to share and my future projects all draw from my own experience of healing myself to help others connect with themselves and each other.” Bookings: Venues: Twin Towns Ex Services Club, Tweed Heads Friday 20th July 2012 QPAC Concert Hall, Brisbane Saturday 21st July 2012

Toni Childs NoosaStyleLiving

The Art of Colour

noosastyle

Vibrant Tina Cooper Glass Art Original Jewellery Painted Silk Dichroic Glass Pendants & Beads All Handmade in Queensland!

arts... Winter has arrived and it is the perfect time to escape to a gorgeous B & B for the night...

Come and indulge in the art of colour! Take in beautiful surroundings amidst stunning views! An exciting new experience, awaits you!

Illume Creations, be tempted! Open 7 days 9.30-4.30 PHONE: 5478 5440 SHOP 4 MAYFIELD, MAIN ST MONTVILLE

www.illumecreations.com.au

10% discount or FREE p & s on glass $500+ 94

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llume Creations featuring the art of colour, can be found Magnificent Tina Cooper glassware in the Mayfield complex in Montville, where locally made, unique works of art and jewellery are presented for your pleasure. All of the handmade treasures are sourced in Queensland with most found locally. Well known glass artist, Tina Cooper, is a local Montville identity, and you can experience her vibrant works of art at Illume Creations, including the latest additions of Tina’s magical magenta Goddess Series and her very cool Blue Lagoon lustrous pieces. A number of our lampwork artists are currently creating a new series of Goddess jewellery, pendants and earrings to accompany the launch of owner Shiralee’s new GoddesScent range of naturally nurturing indulgent oils. Wolfgangs has created perfume bottle miniatures, whilst Freda has a gorgeous range of Goddesses evolving. For those who love stunning dichroic jewellery, Cheryl Smith has a vibrant range of Goddesses to tempt you. Be sure to look for the amazing lampwork pen sets featured in Illume. Local artist Wolfgang Engel’s technique called "Lamp Work" uses specially imported, handmade glass tubes of many lively colours. Some of the Tina Cooper creations also feature indigenous painter Muraay. They have a fabulous selection of hand painted Sunrise vases featuring Muraay’s work. The most popular works featured are undoubtedly the vibrant Sunrise and Sunset Series. If you are looking for a stunning centerpiece for you home, then you cannot go past Tina’s spectacular hand blown pieces. The gallery boasts an extensive range of large Sealife, Outback, and Tribal Tribute pieces for those seeking a spectacular statement piece. Illume Creations has a selection of Tina Cooper’s vibrant hand blown glass pieces featured on the website www.illumecreations.com.au They are happy to arrange packing and sending for their clients.

Geoffrey Proud -”Far Away Eyes” - Pastel

Winter Wonderland of Art at Buderim WHILE AWAY A BALMY AFTERNOON AT THE SUNSHINE COAST DISCOVERING A GORGEOUS ARRAY OF PAINTINGS IN A CHARMING LITTLE COTTAGE THAT IS HOME OF ONE OF QUEENSLAND’S MOST BEAUTIFUL ART GALLERIES.

iffany Jones Fine Art Gallery at Buderim is now awash with colour with an offering of beautiful new paintings for their Winter 2012 season. Gallery director, Tiffany Jones says that the winter exhibition offers variety with many new paintings by Australia’s most eminent investment artists and talented contemporary painters. Art collectors with an eye for quality will enjoy two recently arrived large works of elegant nudes by Brett Whiteley which show the sensual flowing and effortless line work and the style that brought Whiteley great fame in the Australian art world. Evoking nostalgia and romance is a beautiful oil “Roses from the Garden” by rising art star Linda Keough portraying a delicate white rose emerging from a soft and mysterious shadowy background. “Keough’s works are much sought after as each piece takes a month to create and her 2011 solo exhibition was an outstanding success with 9 of the 10 pieces from the show sold,” Ms Jones said. Catching everyone’s eye with his vibrant colours and immediately distinguishable style are oils by Pro Hart, including collectable early works, sheep yard and homestead scenes and two excellent pieces depicting the excitement of country horse races. Born in Broken Hill, as a boy Pro Hart preferred to illustrate rather than write his homework and his paintings capture with humour life in the bush. Also portraying people of outback Australia is Hugh Sawrey, a co-founder of the Stockman’s Hall of Fame at Longreach. Being the Queensland specialists in Sawrey, Tiffany Jones Fine Art are delighted to offer a special piece evoking his love of the bush poetry by Banjo Paterson. Entitled “The Man From Ironbark” the painting honours Paterson's iconic and humorous poem of the same name and has not been available for sale since being painted in the 1960’s. Also the Queensland specialists in art by Norman Lindsay, Tiffany Jones Fine Art Gallery have a special room devoted to this legendary painter of the female form and are now showing a strikingly beautiful watercolour called “Love’s Triumph” which dates from the 1930’s, the period that Lindsay created some of his best watercolours. Capturing the natural beauty of the Sunshine Coast are new oils by the impressionist oil painter, Todd Whisson which convey the clear warm light and sunlit colours of waves and sandy beaches at Coolum. Drawn with strong confident line and defined colours are also hauntingly beautiful and mysterious portraits by the great Australian figurative painter, Robert Dickerson, including a very colourful work “Good Friends” that is proving popular with admirers of Dickerson’s unmistakable style. For a touch of happiness, make sure not to miss newly arrived pastels by Archibald Prize winning artist, Geoffrey Proud. With cheekiness and innocence, Proud’s large pastels take us into a world of adventure with children and rabbits playing, sailing off on streamer laden cruise liners or skipping about in sweetly perfumed gardens. Other highlights of the current showing at Tiffany Jones Fine art include watercolours by great landscape painters Albert Namatjira and Hans Heysen; oils by David Boyd, unforgettable fire and starry night scenes by Tim Storrier and fine quality large oils by Ray Crooke, known for his wonderful depiction of tropical north Queensland. NoosaStyleLiving

the last word

At the recent local government elections Sunshine Coast Regional Councillor Russell Green was re-elected unopposed. Is the very fit lifesaver poised to become mayor of the much anticipated de-amalgamated Noosa Council? Burleigh Heads-born Russell Green moved to Cooroy in 1971 when his dad became manager of the Widgee sawmill for the pioneering Alfredsons. At Noosa District High hopes of becoming an astronaut were dashed. What happened? I completed a plumbing apprenticeship, changed to hospitality at Pine Trees in Hastings Street then became recreation director of the Floating Hotel which was off Townsville, returning to the family home in Sunshine Beach every second week. After being beverage manager at the Sheraton I ended up with the Uncle Toby’s Ironman Super Series doing coaching clinics and breakfasts around Australia with ironmen, Trevor Hendy, Guy Leech, and local Andy Meikle. At Royal Life Saving Queensland I was the regional director responsible for water safety

the last

word:

russell green Russell Green

I always try to catch up with my 23 year-old son Matt who plays for the Noosa Dolphins rugby team; I’m often away at weekends for Surf Lifesaving; at home I enjoy cooking especially during winter when a good curry is never out of place; and after a bike ride on Sunday a must-stop is the Noosa Farmers Market with a well-worn path to the French patisserie, Bean and Gone coffee and the German-sausage-with-mustard stand. It doesn’t get much better. It’s also a good way to catch up with lots of locals and have a chat about anything. That’s very important as a councillor. You need to make the time to get out and simply be visible, approachable and for residents to feel comfortable about saying hello. I try my best to hit the road on my bike every morning, and depending on time will always try for 40kms but on weekends will push up towards 100kms mark. I’ve recently completed the 100k event in the Noosa Century where I went pretty well after only six weeks back on the bike since breaking my leg at Christmas. Next big ride will be with my son and brother-in-law at the Noosa Tri.

Not having anyone stand against me was a good feeling and I’d like to think it was recognition from the community for my stance on a range of matters and willingness to discuss and then make what I consider to be the best decision for our community. Politics/local government is my career and after 16 years I think I’m getting more right than wrong. However you never stop learning and gaining a better understanding. I have no interest in state or federal politics but certainly have expressed openly that when the de-amalgamation process is successful and complete I will put my hand up to run for the important position of mayor. The commitment and campaign to date from the community and the Noosa Independent Alliance must be commended and all those involved have been unrelenting in achieving what we all hope will be a positive outcome for the Noosa community.

“Not only do they deliver in excess of $30m to the economy but the opportunity to participate and celebrate in these events themselves cannot be undervalued.”

Events are a powerful magnet for tourism hence support from the Council is vital. Which ones stick out in your mind?

NoosaStyleLiving

What’s your fitness regime and how do you spend your rare spare time?

You are popular and have the knowledge and expertise to protect the Noosa community and environment into the future. Does that include aspirations to be the mayor of de-amalgamated Noosa?

campaigns and aquatic industry training from Caboolture to Cairns. I’ve always been fanatical about sport. As a youngster it was cricket and football and on the manicured-to-perfection turf pitch in the backyard I played day-long test matches with my poor suffering sister. Been involved in lifesaving since 1980 when I joined Noosa Surf Club and did my bronze with good school friends Ian and Scott Braby, was club captain at Noosa for a couple of the seasons and won the Lobin Cup (lifesaver of the year). I joined Sunshine Beach Surf Club in 1986, was awarded life membership in 2010 and currently am the national coach for SLSA. First elected to Noosa Council in 1997, subsequently 2000, 2004, then 2008 into the Sunshine Coast Council and in 2012, I was unopposed.

Food events from the old hot and spicy festival to today’s Noosa International Food & Wine Festival - the premier food and wine event in Australia. Co-incidentally I was in Turin and Milan for the launch of the latter and it was amazing. Noosa internationally is a significant brand with the Festival and the Noosa Tri both delivering significantly to the image and reputation of Noosa. Not only do they deliver in excess of $30m to the economy but the opportunity to participate and celebrate in these events themselves cannot be undervalued. They really express what is good about Noosa and why this is my home with fun, friends, food, healthy, outdoors, celebrations and more. Sometimes I think we all need to take just a little time to actually enjoy the simplicity of how great this area, from Boreen Point to Cooroy, Noosa Heads to Peregian Beach, really is. And of course we need to simply maintain what has made this place so special, the natural beauty, great people, good food, service, that word ‘lifestyle’ and my personal favourite good coffee. My new year’s resolution was simply not to drink bad coffee

Feel at homeâ&#x20AC;Ś. Samsara Style

NOOSA Shop 2 Noosa Homemaker Centre - Mary Street, Noosaville Ph. 07 5474 1484 e: samsaranoosa@bigpond.com.au www.samsarafurniture.com.au

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