Some Café

So, I moved to sunny Byron Bay, where every day feels like basking in paradise. It’s a truly relaxing place. There I developed further my musical side through studying at SAE, and I began recording and playing live electronic drums for several amazing projects, and also DJing at local parties and also up the Gold Coast and into Brisbane. I worked at some amazing, picturesque venues and festivals with Tarot, such as ‘Island Vibes’ and ‘Splendour in the Grass’. I joined also some dear friends in a business collective in Mullumbimby in NSW, where I read cards while they made gorgeous slow fashion from natural fabrics - designing and sewing in the studio.

Eventually, it felt like time to follow a different heart calling, ‘a call home’, to spend time with family post pandemic, and now after a short break, I’m ready for what Sydney has for me and what I can bring to the table.

Petra: Can you share your creative work in music?

Marilyn: Absolutely! I’ve played bass, guitar, keys and sang backing vocals onstage with my first band, but my main instrument is drums, both acoustic and electronic. I love playing live gigs, festivals, and touring. Lately I’ve been working on producing my own music and DJing. So, ‘Yes’, there is some music in the wings.

Petra: Where do you perform?

Marilyn: I’ve been taking a needed break since moving to Sydney this year. However, I plan to branch out around here very soon!

Petra: What brings you joy?

Marilyn: Absolutely - family and friends; creativity; travel and freedom; quality time; roaming this earth; flying through the sky, city and nature; connection… and love. True love never dies!

Visit: https://www.marilynvaccaro.com/ Images: © Petra Jungmanova and Dreamstime

DAY 12

Every time I have the opportunity to travel in the Sydney direction during Some Cafe’s opening hours, I’m excited! This unsuspected little cafe in the tiny Collector village just a stone’s throw from Canberra provides heavenly delights of all sorts and I love to stop for my favourites on my YARNS adventures. Oliver Chiswell and his partner Lucy Stevens kindly share story of their beautiful heritage café.

Petra: Where are you located?

Lucy: We’re located in Collector, NSW. It’s an old town half an hour out of Canberra and 20 mins. from Goulburn.

Petra: What inspired you to open Some Café?

Lucy: There wasn’t anything in the town at the time and I guess the opportunity inspired us, as well as our love of hospitality and all the local support we received through our pop up (the Cafe actually started as a pop-up in the local Town Hall!). Then, this amazing old inn from the 1820’s came on the market, and we just thought how cool it would be to have our own space and not have to pack down every Sunday! We’re still in the same old building and there’s a lot of upkeep, but the space is unique, and we love it.

Petra: Can you share the story of your beautiful building?

Lucy: Absolutely, we are located in a wonderful old building built in 1829. It’s had a full life. It has been an inn, post office, petrol station, local shop and a couple of different cafes. We’ve been here 7 years now! Out the back of the Cafe there is an old blacksmith’s cottage which we are currently renovating / living in. We’ve done a lot of work to the building and always try to reuse the materials. For example, our cafe tables are made from some of the salvaged wooden floorboards.

Petra: What do you love most about country life?

Lucy: The community for sure - Collector is such a lovely town, we feel like we know everyone. We especially love having an exchange relationship with some locals - we trade their skills / produce / time for lunch and coffee at the Cafe. One particular local has helped us so much over the years he has a lifetime supply!

Petra: Are your products from paddock to plate and do you get eggs from your chickens?

Lucy: Yes, we do! Mostly we use them for our poached eggs because they poach so beautifully. We buy free-range eggs still from local suppliers because we go through so many with all of our baking. We source locally wherever possible. We have some fantastic local suppliers in Collector, but also stretch out to the Canberra and Sydney regions too. Our meat is all free-range which is something that is very important to us.

Petra: ‘Some Honey’ - who is the beekeeper? Ollie!

Lucy: Currently, we have six hives which keep him busy. The bee community is so great, and Ollie has met many beekeepers from the Region who are always keen to lend their advice. It’s so exciting to have Collector honey on our shelves - it’s the taste of our backyard.

Petra: Do you use local growers and what produce do you get in the kitchen throughout the year?

Lucy: We use some lovely local growers including one particular local grower who makes preserves from her produce for our store. Her products are such high quality, she even dehydrates her grapes to make raisins for chutney! Lots of people come especially for the preserves. Collector is also known for its pumpkins, so we often get a great selection of those, and citrus season is a particular favourite of mine - the cakes are delicious!

Petra: You make your owns preserves, so what is your range, and does it change with each season?

Lucy: Yes, absolutely we go with the seasons - we just call around and see what is good that week. At the moment we are making spiced plum jam and zucchini pickles.

Petra: What is the culture of your place; what are people experiencing when they visit?

Lucy: We hope that everyone experiences a warm, welcoming visit when they come to the cafe - in a place where they can sit by the fire, or underneath the crab-apple trees in the garden, for as long or little as they like.

Petra: Do you use local growers and what produce do you get in the kitchen throughout the year?

Lucy: We use some lovely local growers including one particular local grower who makes preserves from her produce for our store. Her products are such high quality, she even dehydrates her grapes to make raisins for chutney! Lots of people come especially for the preserves. Collector is also known for its pumpkins, so we often get a great selection of those, and citrus season is a particular favourite of mine - the cakes are delicious!

Petra: I had a fabulous cheesecake and ham & cheese toastie when I visited last time, and your selection of cakes is amazing. They are always fresh and have that ‘made with love’ quality. There is a lot of thought and care in each dish - even the yummy vegetarian options. Who puts the menu together?

Lucy: Thank you, so glad you enjoyed it! The cheesecake has been a welcome addition and is a weekend special at the moment. Lucy and our head chef, Sharon, put the menu together but it really is a team effort. We are also really proud that we have three staff studying Commercial Cookery and Baking at Canberra CIT - so we have a lot of talented foodies working under one roof.