IN Noosa Summer 2015-16

I’M YOURS, TAKE ME!

A MAGAZINE TO CAPTURE THE SPIRIT OF OUR PEOPLE AND ESSENCE OF OUR PLACE ISSUE 06 Summer 2015/16

Surf ’s up INFORM

INSPIRE

INDULGE

Contributors

Editor’s note Matt Golinski

Tony Cox WINE

Helen Flanagan

Matt Golinski is a highly regarded Australian chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients.

He is an active member of the Slow Food movement, a champion of artisan primary producers and a generous mentor to keen young chefs. He is currently the Food and Culinary Tourism Ambassador for the Gympie region. You can follow his adventures on his blog @matteatsgympie

Tony has spent the last 20 years in the wine and restaurant business finding people who deem it necessary to pay him to sell and talk about booze. He can be found at the Noosa Wine Cellar at the Sheraton where he tries to abate the separation anxiety he suffers due to his own wine cellar being located in Melbourne.

Noosa’s charisma finally inveigled Helen Flanagan’s manic corporate world and for 24 years, it has cast a spell over the Noosaphile who abides by the motto Live Laugh Laugh. She understands the glories of good food, restaurants and entertaining, the joys of travel and the art of story-telling.

Carolyn Beaton PEOPLE

Keith Hamlyn PHOTOGRAPHY

Nekita Roberts

Carolyn is a communications professional with a penchant for Noosa’s natural environment, and koalas in particular. As a writer, Carolyn enjoys meeting our region’s quiet achievers, exploring our sense of place and how we connect our homes and lives to nature.

Keith has been a local photographer for the past 10 years, having owned his own gallery and running the much loved photo blog fotos in Noosa (fiN) and the I Sea U project. He owns The Studio 4567 and is a perfect go-to eye for capturing the people, places and products IN Noosa.

Nekita’s observations of nature, the ocean and the beauty of the Coast inspire her poetry and have captured the hearts and minds of her readers.

Nekita's love of the printed word will see her work released in beautiful hardcover poetry books and regularly in the pages of IN Noosa.

Nugget & Al

Katrina Thorpe

ErinYarwood

Nathan “Nugget” Dell is a local boy through-and-through. If you didn’t go to school or Uni with him, you’ve probably surfed with him, played cricket or Rugby against him, or you’ve run in to him in his nearly 15 years working in the local media. Nuggett has been presenting Zinc’s breakfast program with Al Doblo for over six years. Al has been on radio on the Sunshine Coast for as long as he cares to remember. He has a special love for Noosa, having helped set up its first FM radio station, now Zinc 96.

With qualifications and years of experience in health, wellness, beauty, management and business, culminating in the creation of Ikatan Day Spa, Katrina has a passion for everything relating to the wellness world and loves to share her knowledge, experience and research with others. Katrina is an active member of our community with involvement in tourism and charity work.

Erin has been working in the fitness industry for the past 10 years and spends her days encouraging people to maintain a healthy, active lifestyle with her personal training and specialised fitness classes.

She is the owner and operator of E Fitness, a vibrant Personal Training studio based in Cooroy and has a reputation amongst her clients for being “The Smiling Assassin!”

FOOD

The heatwave we have all waited for has finally arrived – and are we loving it? Maybe not on some days but at least the afternoon storms offer an excuse to retreat indoors; undertake some retail therapy or enjoy what’s on offer at local restaurants.

As we prepare to be inundated with tourists, it is worth reminding ourselves that those magical elements that attract visitors in droves, are on offer for those of us fortunate enough to call Noosa ‘home’ every day.

It’s a great boost for local businesses and a reminder of the important role that tourism plays in the health of our economy.

We are pleased to be an active supporter and contributor to the local economy and are 'stoked' to present the exclusive 25th Anniversary Souvenir for the Noosa Festival of Surfing.

This will be my last edition as Editor as John Caruso will be stepping in to present the future editions while I focus more strategically on the business.

Deb Caruso

FIND US #innoosa

AUTUMN DEADLINES

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MUSIC

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POETRY

FITNESS

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Bookings close: 5/2/2015 Art Deadline: 12/2/2015

Order online www.innoosamagazine.com.au

Be part of our launch at the Noosa Festival of Surfing 2016!

or contact us at hello@innoosamagazine.com.au

Call Jasmin on 0406 658 640 jasmin@innoosamagazine.com.au www.innoosamagazine.com.au

LIFESTYLE

I’M YO URS,

A MAG AZINE CAPTURE TO OF OUR THE SPIRIT ESSEN PEOPLE AND CE OF OUR PLAC E ISSUE 03 Autum n 2015

Nature Palette’s

INSPIRE

D CRE

INFORM

ATIVITY

INSPIRE

INDULGE

TAKE

ME!

IN SIDE

32

35

10 IN SPIRED 10

Meet our front cover artist and discover the inspiration behind the art.

IN TOWN 32

The warmer weather was welcomed over a four-course feast with matching wines.

IN COLOUR 18

IN FORM 35

Celebrate 25 years of the iconic Noosa Festival of Surfing.

IN TOXICATE 44

Join in the latest adult colouring craze with our tropical-themed page from Studio Cockatoo.

Separate the hops from the hype with our insight into craft beer.

EDITOR/PUBLISHER: Deb Caruso, 0414 436 732 deb@innoosamagazine.com.au PUBLISHER: Paul Bird ADVERTISING ENQUIRIES: Jasmin Boyd, 0406 658 640 jasmin@innoosamagazine.com.au EDITORIAL SUBMISSIONS: hello@innoosamagazine.com.au PHOTOGRAPHER: Keith Hamlyn, 0438 930 963 keith@fotosinnoosa.com, www.keithhamlyn.com DIGITAL: Gary Swanepoel, 0432 023 739 gary@itbusiness.com.au GRAPHIC DESIGNERS: LED Design, Paul Sheavils, 5474 2202 www.leddesign.com.au. DISTRIBUTION ENQUIRIES: hello@innoosamagazine.com.au PO Box 542, Noosa Heads Q 4567 www.innoosamagazine.com.au

100% LOCALLY OWNED

DISTRIBUTION: 15,000 printed copies available throughout Noosa and surrounds in public spaces and locally-designed and handcrafted magazine stands in key areas to ensure strong attention. In a Noosa first, IN Noosa Magazine is also exclusively placed in the rooms of RW Noosa and Accom Noosa prestige holiday accommodation outlets.

IN Noosa Magazine is a free publication (subscriptions available) published four times per year by IN Noosa Magazine Pty Ltd (The Publisher). All rights are reserved and the contents are copyright and may not be reprinted without the express permission of The Publisher. IN Noosa Magazine Pty Ltd ATF IN Noosa Magazine, their related companies and officers hereby disclaim, to the full extent permitted by law, all liability, damages, costs and expenses whatsoever arising from or in connection with copy information or other material in this magazine, any negligence of The Publisher, or any persons actions in reliance thereon. Any dispute or complaint regarding placed advertisements must be made within seven days of publication. Inclusion of any copy must not be taken as any endorsement by The Publisher. Views expressed by contributions are personal views and they are not necessarily endorsed by The Publisher.

IN NOOSA Magazine is printed on 100% recyclable paper.

Please dispose of responsibly.

www.innoosamagazine.com.au

COVER IMAGE: “YELLOW� by Shannon Palmer. www.shannonpalmer.com.au

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SurfmeetsSouthwest

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The Team DEB CARUSO / PUBLISHER & EDITOR-IN-CHIEF Deb has more than 20 years’ experience providing strategic communications and brand reputation advice to clients in the public, private and not-for-profit sectors including Earth Hour and more recently, Big Top Market Fresh. She is an active member of Slow Food Noosa and her passion lies in working with small businesses to help them achieve their dreams.

PAUL BIRD / PUBLISHER Paul left a successful career spanning 36 years in the media and corporate communications industries in 2012 to pursue, among other things, roles as an Independent Director and Corporate Advisor in the profit-for-purpose charity and business sectors. A self-confessed Noosa tragic he has been a regular visitor and sometimes-resident during the past 25 years.

JOHN CARUSO / EDITOR John has worked in media for 30 years including being a presenter on FoxFM Melbourne, Triple M Brisbane and seven years as the breakfast host on SeaFM. More recently, he was the Regional Content Manager and Drive Presenter for ABC Sunshine Coast. He is looking forward to putting together the next edition of IN Noosa.

IN TENTS 63

JASMIN BOYD / SALES MANAGER

Glamp it up to enjoy nature under the stars in four-star style.

As the former President of Sunshine Beach Surf Club and Noosa Biosphere’s Social Board, Jasmin is passionate about her local community and growing the magazine. She also understands business having been a small business owner herself.

SHARON WRIGHT / ASSISTANT EDITOR As a public relations and communications professional with extensive experience in the corporate and social enterprise sectors, including for Jamie Oliver’s social venture, Fifteen Foundation in London, Sharon brings a broad range of skills and experience to all areas of the magazine.

META GEORGESON / FEATURES & FASHION Meta has been working in publicity and media sales for 25 years. Most local business have worked with Meta and know her commitment to fresh ideas and servicing clients. She has helped many local organisations with PR for fundraising events and is dedicated to her community.

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LED DESIGN

IN STYLE 64

/ DESIGN

For a decade Paul Sheavils and the team at Led Design in Noosaville have been providing creative direction, marketing strategy, graphic design and web design for brands across Australia. Led Design specialise in implementing a visual language to best communicate while creating a unique creative edge. Thanks to Andrea Prasser, Isabelle Steiner and André Eberle for their contribution to this edition. Enjoy!

A collaboration dripping in coastal cool.

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Summer 2015

IN TOWN

Generator draws street cred Event: Generator Gallery launch, Eumundi

The edgy new art space in Eumundi, Generator Gallery, put on a fantastic event for their official launch that saw artists rubbing shoulders with local politicians, musicians and fans of new and seasoned street artists! Generator Gallery is “inspired by the street” and proudly supports local street and graffiti artists. Some of the artwork presented was by Skullcap and Kasperart from Brisbane, Brewer Sunshine Coast and Caze from London. Check out their Facebook page for upcoming events and workshops.

VIVA VIORA!

Event: Viora launch at Ibuki Health & Wellness, Noosa Heads The bubbles flowed at the launch of Ibuki’s new skin resurfacing treatment – Viora. Dr Vivienne Taylor was very pleased to welcome Wendy Rahner from Viora Australia to introduce this exciting new treatment to the ever-popular Ibuki Health and Wellness centre in Quamby Place. All the ladies were looking and feeling fabulous Viva Viora!

Swell flicks

Event: Noosa Surf Film Festival Launch at Underground Surf, Noosa Heads The launch of the Noosa Surf Film Festival was held at Underground Surf’s new premises on Hastings Street, where we all settled in for a stormy night of surf films, popcorn, beers and baguettes. Organisers Ondi, Amelie, Jo, Marie and Lou were stoked to have Dick Hoole, maker of 70s surf film classic, Storm Rider, attend the event. Local long boarder Matt Cuddihy was the star of legendary Californian surf film maker Greg Huglin’s beautiful film Above the Sky set in Noosa. The Noosa Surf Film Festival was a huge success and we look forward to seeing the event continue to swell. Well done guys!

Tag yourself and your friends at our events using #innoosa IN Noosa Magazine

@in_noosa_mag 6

/InNoosaMagazine

@InNoosaMag

IN TOWN

Spice it up at Peppers Event: Peppers Noosa Resort and Villas official launch, Noosa Heads The official launch of Peppers Noosa Resort and Villas was a star-studded affair with the who’s who of Peppers Resorts and tourism and hospitality suppliers being treated to a sumptuous three course menu by local celebrity chef Matt Golinksi, Noosa Boathhouse Head Chef Shane Bailey and Peppers Head Chef, Michael Jenkins. IN Noosa Magazine is proud to be the only local magazine to be placed in all the rooms. Thanks Steve!

North meets White at Rickys

Event: Justin North Dinner at Rickys River Bar & Restaurant, Noosa Heads Nationally-acclaimed chef Justin North of the newly refurbished Hotel Centennial in Woollhara was well and truly on his game at this special event at Rickys River Bar and Restaurant. Rickys Head Chef Braden White met the challenge as the two presented an innovative menu showcasing local produce matched with Wairau River wines. Local chefs and restaurateurs Tony Kelly, Danielle Gjestland and Rio Capurso came to sample the fine fare on offer and all left feeling inspired and just a little bit spoilt!

IN NOOSA turns one!

Event: : IN Noosa Spring launch at Threads Project, Noosa Junction The launch of our Spring edition was held in the cool new Junction Laneway space at Threads Project in Noosa Junction. The event marked a milestone for IN Noosa Magazine – WE ARE ONE YEAR OLD! IN Noosa Magazine is going from strength to strength to support local businesses and events. Now up to our sixth (and biggest ever!) edition, we would like to thank all the Noosa businesses and locals who have helped make us the best locally owned and produced magazine IN Noosa.

Send your event to hello@innoosamagazine.com.au

Want more? visit www.innoosamagazine.com.au for more social pics and the latest events.

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Summer 2015

IN SPIRE

Not your average girl Seventeen-year-old Sally Higgs, junior black belt, advocate against domestic violence, firefighter, chef and award winner!

D

id you know exactly what you wanted to do when you left school?

Sally Higgs might not know precisely what is next in life, however she has already demonstrated a flexibility and a thirst for learning and knowledge that would put most of us to shame.

She has just recently graduated from Noosa District State High School where she excelled in both Agricultural “I’m Science and Rural Operations and was a regular award winner as part of the Noosa High Beef Cattle Show team.

Becoming a firefighter with the Kin Kin auxiliary Fire Brigade and even learning Rhee Taekwondo are other pursuits Sally undertook to prove that she could do anything.

“They simply gave me a little kick up the butt just when I needed it.

“I was awarded the Senior Agriculture Award because of my commitment and the practical side of my studies - I’m not very good at learning in a classroom!”

Sally is a strong believer in local and healthy food production after attending a workshop by internationally acclaimed

not very good at learning in a

She credits her agriculture teachers Bradley Ensbey and John Masterman as role models and mentors.

“I was lucky enough to have teachers who got into my head about pursuing the things that I’m passionate about,” says Sally.

“I train four nights a week with Rhee Taekwondo and I’m concerned about the level of domestic violence in this country so I instruct women’s groups in the art of self-defence,” says Sally. “I received my junior black belt at twelve and soon after that found myself classroom.” training for my senior black belt.

farmer Joel Salatin and says this presentation made her think outside the box and question her ideas and goals in agriculture. She works part time as an apprentice chef at Black Ant Gourmet where the emphasis is on organic, healthy locally produced food and sees this as an essential step in understanding the whole food chain.

“I’m always working hard to improve myself and to make other people proud of me. I’m not your average girl.”

Since graduating, Sally is completing her chef apprenticeship and with an understanding of sustainable food production and a passion for food preparation, she will have a big role to play in the future of local food production trends.

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IN Noosa Magazine

10

IN TUNE

There’s a strong connection between the ocean and sometimes castaway artist Shannon Palmer. She tells John Caruso what inspires her and why sometimes she’s sketching on coconuts, driftwood and even on the walls of a beach hut.

T

here was an expectation from Shannon’s family that she would end up teaching. Her family was full of teachers and Shannon’s initial reaction was to retaliate against what was expected.

She studied a Visual Arts degree at university in Townsville and a lot of her early work revealed a theme that would define her artistic career later in life.

“Everything I did in north Queensland was about water,” says Shannon. “It was either a photo of the creek behind mum and dad’s place or it was a lot of canvasses of the Great Barrier Reef - I was obsessed with the reef for a long time.

“So when I displayed just the pencil on timber, I was really surprised at how popular it was. It really suits the aesthetics of the coast.

People really love whites, timber and plywood.”

According to Shannon, plywood is extremely popular at the moment, especially if you’re looking at furniture and interior design with a lot of printing going onto plywood.

“It’s a very simple medium that is extremely versatile and it’s beautiful to sketch on,” she said.

“It’s just something a little bit different than a white background. When I’m sketching or

“I would sit on the rocks at Little Cove and my kids and my husband would surf and I would take photos. I was never sure what I was going to do with the pictures and then years later I started sketching and I had an exhibition.

“People started buying my sketches because they were recognising either themselves or others in the sketches drawn from the photos.”

Shannon said that another reason for teaching was because she wanted to take the pressure off having to make a living out of just sketching and painting.

I love surfers, especially a woman on a longboard, it’s beautiful !

“Then I moved to the Sunshine Coast and my work became centred on the beaches, the ocean and surfers. I love surfers, especially a woman on a longboard, it’s beautiful and I could sketch them all day.”

painting I like to leave the background plain so with timber it’s got a grain going through it which is really simple and organic.”

Shannon started teaching art at TAFE because it suited her lifestyle as a mum and eventually decided to pursue the career that her family wanted her to do all along.

Her family own a beach hut and the ideas and inspiration flow freely with Shannon sketching on coconuts, driftwood or even on the walls of the hut itself.

“Becoming an art teacher was wonderful because I got to play and teach others how to do it,” she said.

Bold canvas pieces, like the one chosen for the cover of IN Noosa Magazine’s summer edition, is another medium Shannon enjoys and she’s generally governed by what she’s teaching her art students at the time.

With two children at home Shannon moved towards experimenting with graphite on timber because it was quick and easy compared to acrylic on canvas.

“Setting up and packing it all away took a long time however with a piece of timber and a pencil you’re ready to go,” says Shannon. “I’ve always considered sketching as the first step in creating art and by the time you’ve finished a water colour or an acrylic you can’t see the original sketch.

“I hadn’t done acrylic on canvas for about four years and my year nine students had just completed huge portraits with an Archibald theme,” she said.

“When you have that pressure it takes a little of the enjoyment out of it and it impinges on the creative side,” she said.

“I can do commissioned pieces because to me it’s something different when someone has ordered something from me.

“I’ve done a lot of portraits.”

The weekends are spent painting and a lot of sketching happens in front of the television at night. Shannon has developed a love of sketching on skate decks and is a feature artist for surfboard and skate deck decal company CTRL-V. A selection of her work can be found at Surf Meets Southwest, on her Facebook page and at www.shannonpalmer.com.au

“That really inspired me to go back to acrylic on canvas.

“Taking a photograph is the first step in creating a piece of work. It’s really simple and not any more advanced than that.

WIN an ORIGINAL framed miniature colour sketch “Noosa Lines”, inspired by the Noosa Bays! Simply post a picture of you with our summer edition on Instagram, facebook or twitter; tag IN Noosa Magazine using the hashtag #innoosasummer to enter the draw!

11

Summer 2015

IN SPIRE

Koala Bare

After a long battle it seems the plight of our local koala population has been heard with one local conservation group planning to establish a sanctuary for Noosa’s cuddliest locals. Carolyn Beaton shares their story.

A

s recently as 2009, things were looking dire for Noosa’s koalas.

Where numbers had once been in the hundreds, koalas became very hard to find. Land clearing, car strikes, disease and dogs (both wild and domestic) had taken a heavy toll. The roll call of dead koalas was distressingly long.

Fast track to 2015, and Queensland Koala Crusaders (QKC) members are closer than ever to achieving a long-held ambition to acquire a small conservation estate in the Noosa hinterland. QKC President of local conservation group Meghan Halverson said the conservation effort behind the local koala population finally seems to be on the rise.

“An ideal property has been identified and, with the co-operation of the owner, QKC has worked with Detection Dogs for Conservation, a research team based at the University of the Sunshine Coast (pictured right), to identify koala activity on the site,” she said.

“I believe in the notion of an open range sanctuary being an insurance policy for the survival of the species and an

important research hub." Meghan says the focus for such a venture would be firmly on koala conservation, but also on culture and community.

“What was once an ambitious dream is well and truly alive and tantalisingly close but it will take money to deliver on the dream,” she said.

Meanwhile, there is also cause for celebration for the koalas of the Noosa National Park. QKC member Bernard Jean, a French native who now calls Noosa home, has been monitoring and photographing these koalas for the past two years, for no other reason than his love of the animals. Bernard has observed seventeen koalas in recent times and has established a dedicated Facebook page called Noosa Koala Sightings.

The tide is turning, but we cannot afford to be complacent. That this small koala population is sustaining is through good luck, rather than good management. There is currently no koala plan for the Park. It falls under Queensland Government jurisdiction.

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IN SPIRE

Local government has only recently elevated the koala’s plight so that the species now features in strategic planning for both Noosa and Sunshine Coast Councils.

Noosa Council has put a Koala Conservation Policy in place, and has recently started work on a shire-wide action plan that aims to better protect the species.

Council is also working with the Detection Dogs for Conservation Team and with the help of Maya, the koala detection dog, they are literally sniffing out Noosa’s koalas.

Council’s Principal Environment Officer Peter Milne said that the results had been promising.

“Maya has confirmed koalas are active in various parts of the Shire. While work is still underway, Maya has so far found evidence of koalas at Noosa, Ridgewood, Federal, Tewantin, Cooran, Pinbarren and Lake Cooroibah,” he said.

“Through the Noosa and District Landcare network and also Council’s Land for Wildlife and Voluntary Conservation Agreement

program, I have been overwhelmed with requests from landholders wanting us to visit their properties.”

Dr Romane Cristescu and Anthony Schultz from the University are leading the koala research, with Maya.

“What we would like to know is the long-term sustainability of the Noosa Shire koala population," Dr Cristescu said. "Anthony, our PhD student, will be continuing research over the next three years to determine the health of the Noosa koalas.

We are grateful that we can continue to work with Noosa Council and community on this project.”

Noosa Council’s Draft Koala Conservation Management Plan is expected to be released for public consultation in mid-2016.

Just as it’s always been, the survival of local koalas is up to us. Without a concerted effort, the inevitable tragedy would be finding our koala landscape bare.

Visit QKC - www.koalacrusaders.org.au or contact Noosa Council customer service centre - (07) 5329 6500

A SANCTUARY SOIREE Queensland Koala Crusaders Inc. are planning a fundraising event for Noosa’s first Koala conservation sanctuary.

Special guest will be “The People’s Pianist” Ambre Hammond who is a world-class musician and philanthropist; an Ambassador of Peace for the United Nations Association of Australia (UNAA) and Australian of the Year nominee 2016.

Ambre first played piano from the age of three and gave her first concert two years later. She has performed around the world and is the founder and presenter of GIRL PIANO TRUCK - A worldwide project involving travel with a piano or keyboard giving concerts in schools and orphanages in underprivileged and remote areas.

The 37-year-old virtuoso will perform at the event, which is scheduled to be held in February 2016.

Be the first to receive ticket information by registering your interest on the QKC website: www.koalacrusaders.org.au or by following their facebook page.

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Summer 2015

IN ITIATIVE

weed warriors John Caruso joins the frontline troops who are waging a war against weeds that threaten to destroy our natural habitat.

I

t’s a hot, humid day and a bunch of dedicated warriors dressed in protective long sleeved shirts and long pants are closely examining the vegetation off Cooyar Street Noosa.

The work is tough and dirty and sweat beads cover the faces of those combing the undergrowth on a search-and-destroy mission to eradicate weeds that are overtaking the natural habitat and posing a threat to native species.

They’re looking forward to sharing a cuppa and some morning tea at half past 10.

environmental groups including Landcare and Noosa Integrated Catchment Association (NICA).

advocating for people to use best practise in their own back yards, especially in rural and residential areas.

One of the best known collaborations between the groups and local Surf Clubs is the “Fall of Singapore”, a $100,000 three year funding program covering six hectares across the region.

“It sounds like we received a lot of money however the bulk of that money is spent on large scale contractors, hiring machinery and equipment that will assist the volunteers on the ground,” says Tony.

Volunteer weed warriors are half way through the project removing the Singapore

Bob Tooth is a tall, fit looking bloke who’s passionate about the local environment.

“it’s a major pest and as it moves it smothers everything else…”

These willing weeders are one of 22 Bushland Care Management Groups that operate throughout Noosa Shire in an effort to preserve and conserve areas of natural significance. The groups are made up entirely of volunteers, coordinated by Noosa Shire Council while working in partnership with other

Daisy and re-vegetating with endemic tubestocks to improve ecosystem conditions that support wildlife like Glossy Black Cockatoos and wallum frogs.

NICA President Tony Haslam said the group’s primary concern was about best practice land management in the Noosa River catchment, looking after the vegetation and

WE ARE LED BY DESIGN

“I’m the chief fall guy; the organiser who rallies the troops,” exclaims Bob. On this particular day the group is not only working on eradicating the Singapore Daisy but they’re also targeting a nasty succulent plant, a garden escape that’s probably been here for 15 to 20 years.

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IN ITIATIVE “It’s gone rampant!” Bob says. “It probably started off as a very small piece that was chucked in here either deliberately or accidently, it’s been ignored, it loves the moist conditions and away it goes.

“Now it’s a major pest and as it moves it smothers everything else. So the idea is to get rid of it, plant something else in its place and try to return this area to what it looked like before it was disturbed.”

Weed warrior ‘foot soldier’ Jill Campbell is a co-ordinator with Sunshine Beach Bushland Care and she said that the volunteers get together about eight or nine times per month.

“This kind of work is difficult. There are a lot of weeds going into the wetland, you’re often knee-deep in water maintaining and maximising the existing vegetation,” says Jill. “It is tough work, you’re on your tummy sliding through, removing lantana and things that are seeding.

“There’s a systematic plan to do it and you never get as far as you thing you’re going to in a day. You find a lot of legumes with this work and the seed viability is ten years. You have to be prepared that if you start a project, the group has to be strong enough to see the work through.”

For now, the brigade of volunteers do what they can to eradicate and regenerate the native landscape so that we can all enjoy Noosa’s natural environment for years to come.

To find out more or join a local Bushcare Group contact Council's Natural Areas Projects Officer on (07) 5329 6500 or visit www.noosa.qld.gov.au.

BE A WEED WARRIOR AT HOME Rory White from Thriving Horticulture recommends getting on top of the weeds in your garden sooner rather than later.

“They can really become a burden and if you don’t exercise the right amount of care during the removal stage then you can easily end up spreading the problem,” he says.

“A lot of the weeds that are spreading across our natural green space can be traced back to people’s own residential yards and gardens. The work that bush and land care groups are doing throughout the Noosa Shire should be praised,” claims Rory.

Spraying weeds is not recommended because it can kill off the natural regeneration however densely planting local native species, mulching and regular maintenance can all help in keeping the weeds at bay.

To avoid having an out-of-control and overgrown garden call in skilled and qualified gardening professionals who can also help sort the weeds from the natives.

from

little things

big things grow.

passionate about the local landscape and the environment we are fortunate enough to call home.

LANDSCAPE HORTICULTURE - Specialising in Natives and Sustainable Gardens and Landscaping CONSULTANCY - Tailoring designs to fit space and lifestyle ENVIRONMENTAL CARE – Expert in Weed Management PLANT ADVICE – On position and species

CALL RORY WHITE ON 0422 997 116 15

Summer 2015

IN THE KNOW Chiropractors Dr Leigh and Dr Shelley Hoyne of Hoyne Chiropractic Tewantin offer a premium level of care utilising the Gonstead System of Chiropractic, a technique developed with specificity in mind. The difference is the detail of the patient analysis, the specificity of the adjustments and the principals of patient management.

Hoyne Chiropractic is dedicated to assist, support and guide everyone to not only relieve their pain and discomfort but also to improve their overall health by proactively managing Chiropractic, nutrition, exercise and healthy lifestyle choices.

Always in the pursuit of further education, Leigh holds his postgraduate diploma in Chiropractic Paediatrics and Shelley has a degree in Musculoskeletal Therapy (MST), helping people with chronic muscle aches and pains, offering MST as an additional service. They also offer on the spot claiming through Hicaps, and booking online is easy.

IS YOUR FOMO BREWING? Rory White, the man behind the Duke Douglas space, is passionate about the revitalisation of this cool little precinct in Sunshine Beach and he’s recently opened FOMO Brewing on the corner of Duke and Douglas Streets. The baristas serve up the unique hot air roast flavour of Allpress ‘Brown’s Mill Organic’ blend coffee, alongside T2 Teas, smoothies and juices.

Come and experience the difference at Hoyne Chiropractic.

68b Poinciana Avenue, Tewantin.

Phone. 5455 6569 / 0424 176 405 Open Mon to Fri 8am – 1pm and 2pm – 6pm; Sat 8am – 12pm www.hoynechiropractic.com.au

The welcoming atmosphere and light fresh delicious nature of the menu, makes choices easy allowing a relaxing, enjoyable experience.

By night, FOMO transforms into an intimate wine and tapas bar specialising in charcuterie and cheese plates as well as fresh seafood and vegetarian dishes.

in the

FOMO, now that you’re IN the know, do you have a Fear Of Missing Out? 2/18 Duke Street, Sunshine Beach Open Sun -Wed 6am - 2pm, Thurs, Fri & Sat 6am - late www.fomobrewing.com.au

COLOUR ME CHIPPER – AND WIN! If you haven’t caught onto the latest adult colouring-in craze yet, Kate Bordessa’s Colour me Chipper is sure to have you reaching for the pencils! Her quirky angles on everyday animals and items is just begging for you to finish it off.

The Pomona artist started Studio Cockatoo in 2013 after experimenting with some pet pooch photos that friends had sent her, turning them into geometric prints and colouring the different triangles.

She got the bug and soon no banana, pineapple, animal or famous face was safe and thanks to the support of local businesses, such as midmodoz, her works adorn walls across the world. She is also in high demand to give portraits her special treatment.

Recognising how easily her geometric patterns could be turned into a clean palette ready for colouring, her fans started calling for a colouring book and Colour me Chipper was born.

COLOUR AND WIN! Try to resist colouring in your own Studio Cockatoo original! Turn to page 18 to see if you can stay inside the lines! If you get hooked and want more, take a pic of your efforts and email your finished product to hello@innoosamagazine.com.au for your chance to WIN a copy of Colour me Chipper valued at $25. www.studiocockatoo.com.au

IN Noosa Magazine

16

IN THE KNOW

If you’re looking for a place to chill over Summer, check out Noosa Junction’s newest venue, Padstows. After a fabulous fitout, the friendly team is ready to welcome you to their relaxed, casual atmosphere. The menu is inspired by fresh, local and seasonal produce at a price everyone can afford.

Offering a great selection of wines, tap beers, craft beers and cocktails, it’s a great place for families and friends to get together, with split bills welcomed!

Padstows is a place you can feel comfortable whether it’s a meeting over coffee, cocktails with the girls, beers with the boys or grabbing a bite with the kids straight from the beach.

Open 7 days breakfast, lunch and dinner, everyone can find something they’ll love at Padstows.

Cnr Noosa Dr & Sunshine Beach Road, Noosa Junction Phone 5447 5413 | Open 7 days 8am – late www.padstows.com.au

THE INSIDER INFORMATION ON THE CLEVER, THE QUIRKY AND THE COOL.

know

Peregian Beach now has its own homely hangout with Kelly’s – Gareth and Pipsa Kelly’s familyfriendly café, gallery and casual dining venue with a relaxed atmosphere overlooking the Peregian Village square.

If you’re a chocolate lover, especially one whose tastes extend to the exotic, then your next love affair will start as soon as you walk into 16 Degrees Chocolate in Noosa Junction.

Start your day with a coffee, beans courtesy of Flying West Small Batch Roasters; sample some of the great breakfast specials like bacon and ice cream with maple syrup on Belgium waffles; extend onto lunch or enjoy a rendezvous with friends and family for Friday night Family Night with kids meals for $10 including a drink and ice cream.

Hearty eaters will love the rib eye and Black Angus Sirloin steaks and Saturday night offers wine tastings from $30, including a sample of wines with yummy tapas and cheeses.

Their Chocolatiers have spent years training in the art of chocolate from the world’s best in Italy, France and the United Kingdom; as well as learning about the production of cacao from ‘bean to bar’. Their dedication and commitment to the art of chocolate-making means that only the finest heirloom cacao and Belgium couverture is used in their gourmet delights.

The best news is that chocolate created at this unique level is not only incredibly delicious but also healthy for you!

There is always something happening at Kelly’s so keep an eye on the Facebook page or drop in next time you are in Peregian.

Whether you visit the professional team at 16 Degrees Chocolate to self-indulge or stock up on gifts for others you will inevitably start a relationship you won’t want to end.

2/6 Kingfisher Drive, Peregian Beach.

Phone 5448 3106 Open Sun toThurs 6.30am until 4pm; and Fri & Sat 6.30am until late.

9/21 Sunshine Beach Road, Noosa Heads Phone 0400 463 012

17

Summer 2015

IN STYLE

COLOUR ME CHIPPER

Image supplied by Kate Bordessa of Studio Cockatoo: Pineapple Art Print from Colour me Chipper adult colouring book.

See page 16 for how to win a copy valued at $25. www.studiocockatoo.com.au IN Noosa Magazine

18

IN SEASON

Ginger Spice If you're a lover of all things ginger then there’s a location in Yandina you might call 'heaven'! John Caruso finds out more.

T

he Ginger Factory has been around for about 40 years and is the largest operating ginger factory in the world located within a tourist park that promotes all things ginger. For nearly two decades, the Ginger Flower and Food Festival has delighted gardeners and food lovers alike. With free admission, the 20th Anniversary festival will provide three days of fabulous flowers, delicious food and entertainment for all.

Matt Golinski will be showcasing the region’s most amazing produce; cook book author Monica Topliss will share her tips on innovative gluten free cooking; and Kelly Lord from the Spirit House will impress with mouth-watering authentic Thai cooking.

From within The Garden Gazebo, visitors can learn how to grow edible ginger and pick up practical tips on how to prepare the spice for cooking adventures at home.

For the plant lovers, there will be a visual feast of vibrant colour with a three metre high central floral display and ornamental Gingers and Heliconias for sale throughout the festival, with plant varieties suited to all garden sizes available.

The 20th Ginger Flower and Food Festival is set to be a tantalising experience for your taste buds and a feast for your eyes with an intoxicating mix of food and flowers.

Ginger Flower and Food Festival, 22-24 January 2016, 9am-5pm. FREE ENTRY. The Ginger Factory, 50 Pioneer Road, Yandina. www.gingerfactory.com.au

The Ginger Factory and IN Noosa Magazine have a FAMILY SUPER PASS for 2 adults and 3 children PLUS a hamper full of Buderim Ginger goodies valued at $200. The Super Pass includes access to The Ginger Story, Super Bee, Overboard and the Ginger Train.

Simply post a pic of your favourite Buderim Ginger product on your Facebook page and tag #BuderimGinger and #INNoosaMagazine to go in the draw. GOOD LUCK!

19

Summer 2015

IN YOUR EARS

dire straits saves the day Amongst the pop puff of the mid ‘80s, Zinc 96’s Nugget and Al discover a band that saved the day.

I

n 1985, it felt like the music industry was destined to drown under an ocean of lipstick, puffy skirts and pop music frivolity. Madonna was steaming up the charts with her mix of fun and unbridled sensuality, Cindi Lauper was getting plenty of work looking like Madonna's slightly odd cousin and the Go Go's were bopping their way firmly into the hearts and minds of teenage girls everywhere.

The album picked up two Grammy awards and sat at the top of the US Billboard charts for nine weeks, the UK charts for 10 and spent a staggering 34 weeks at #1 here in Australia. It is no surprise that this album garnered so much critical acclaim and commercial success, very few albums of the 1980s have the seamless combination of all out rock, soul-filled ballad and angst filled political anthem.

So through the morass, came an album that reminded the collective music public that rock ’n’ roll was still king, actual songwriting was still a skill and that everybody loves a face melting guitar solo. Dire Straits Brothers in Arms served as a beacon to all the rock lovers that they could emerge from their caves and reclaim their place at the apex of the musical food chain.

Brothers in Arms was beautifully produced, highlighting once again the craftsmanship of lead man Mark Knopfler, who wrote all the compositions. It was to become one of the first albums to be recorded on digital equipment, a testimony to Knopfler’s passion to embrace new technologies. Flick through the tracks and it’s easy to see why this became the band’s most successful album.

IN Noosa Magazine

20

So Far Away made a heartwarming entrance with its catchy bass line and Knopfler’s vocal melody, followed by the classic Money For Nothing with his old mate Sting warbling I want my MTV in a grandiose introduction to what was easily the heaviest track on the album - and the most commercially successful.

Walk of Life gave us the feel of 50s rock and roll with its catchy tempo and cheesy organ, juxtaposed into the morose rendition of Your Latest Trick, just perfect for a downtempo trademark Knopfler vocal.

The title track, Brothers in Arms, was the fitting finale, showcasing once more his guitar mastery.

Fans need no reminding but let’s just say it… this was Dire Straits at their best.

IN TUNES

the story of us Jacqui Barker tunes into the sweet soul sounds and funky up-beat grooves of Andrea Kirwin.

A

ndrea Kirwin’s latest album, The Story of Us, is a fusion of soul, funk, folk and hip-hop written and produced by one of Noosa’s most talented young musicians. With lyrics inspired by the sun, the stars, the moon and the ocean; the beautiful, catchy love songs, soulful rhythms and funky tunes will caress your heart, get your toes tapping and leave you with a feeling that all is well in the world.

Andrea describes it as an “album of gratitude” after being awarded a Sunshine Coast RADF (Regional Arts Development Fund) Grant that enabled her to record it here.

“Since moving to Noosa four years ago my song writing has been influenced by the beautiful nature and lifestyle,” she said. “I hope that people can relate my music to the Sunshine Coast - cruisy, positive and all about enjoying life!” You can also spot your favourite Noosa haunts in her film clips.

Andrea credits her Fijian roots for her earthy soul sound and her love of sharing songs and stories. She says she weaves her heartfelt lyrics and melodies together, much like her Fijian grandmother weaves love and wisdom into pandanus mats back in her village. Her sweet voice has been compared to soul singing greats such as Norah Jones, Tracy Chapman and India Arie.

A classically trained pianist, she first picked up a guitar back in 2006. In 2007 she dropped out of her Arts-Law Degree to follow her dream. Travelling up and down the East Coast in an old bus, Andrea sang her stories in venues big and small, from cafes and bars to festivals such as Woodford, Womadelaide and The Dreaming.

By 2009 Andrea had set up her own record label, Peace Run Records, and had self-produced her debut album From the Ground Up. Both albums were produced here to capture the “Sunny Coast vibe” and to support the vibrant local arts community.

Andrea hopes that through Peace Run Records she can mentor aspiring singer-songwriters and create a pathway in the music industry that promotes creativity in balance with family life, enriching our greater community and rippling out into the world.

While The Story of Us is definitely an album you’ll want to chill out to with friends and a glass of wine on the weekend, it’s at its best experienced live, just to share the pure joy of Andrea’s performance on stage and the hip sound of her super-cool band.

The Story of Us is available from Andrea at www.andreakirwin.com, digitally on iTunes and Bandcamp and for streaming on Spotify. www.facebook.com/andreakirwin

21

WIN A COPY

To win a copy of Andrea’s The Story of Us, let us know your favourite Andrea Kirwin song by emailing hello@innoosamagazine.com.au

Experience the smooth sounds of Andrea at the following local venues: Eumundi Night Markets 11th December 6pm - 10pm Cafe Le Monde 13th December 6pm - 9pm Peregian Beach Hotel, Songfest on Sunday 27th December 1pm - 4pm The Woodford Folk Festival 27th December - 1 Jan Sheraton Noosa Sunday 3rd Jan 2:30pm - 5:30pm Songwriter's Evening at The Shared Yandina Saturday 16 January 6pm 10pm. $10 entry Noosa Junction Twilight Markets Friday 22nd January 5pm - 9:30pm Eumundi Markets Saturday 23 January 8am - 1pm

Summer 2015

IN THE KNOW

food bites

LET THERE BE CAKE!

NEW KID IN TOWN

Congrats to Fiona’s Fancies on celebrating one year since moving to Noosa Junction!

We’re sure the celebratory cake was a sensation although there was little time to party as the team is busy creating Christmas treats including mince pies,

At the other end of the Junction, the newly-opened Padstows has already proved a hit with the locals since it opened. The team served up 60 kilos of mouth-watering ribs in the first weekend alone, while their sliders have also proved popular. Lazy Yak seems to be the top brew while the Lychee Mojitos are fast becoming a signature cocktail.

PUT YOUR DUKES UP show-stopping macaron Christmas trees and gingerbread houses which are always a treat with the kids!

Order your Christmas treats online and take advantage of their delivery service www.fionasfancies.com.au If you want to wow your guests over Christmas, don’t miss the recipe for Fiona’s wonderfully easy Champagne and Strawberry Trifle at www.innoosamagazine.com.au

You no longer have to wait until 5pm for your fine food fast with Duke's Burgers now opening from 12noon on Saturday and Sundays for takeaway burgers and a refreshing fix of Colin James Gelato!

FREEKIN’ DELICIOUS Michelle and Justin at Little Cove Coffee offer healthy treats by glutenfreek and Lovin’ Spoonful. Made with organic, local produce wherever possible, glutenfreek

WHAT’S COOKING AND WHO’S HOT

cakes and biscuits are a freaking delicious blend of insecticide-free almonds, raw hinterland honey, free range eggs, and the freshest organic fruit and veg. All products are gluten and grain free, refined

sugar free, and either lactose free or completely dairy free.

Little Cove Coffee is also serving glutenfreek savoury baked quiches, plus the ever-popular Lovin’ Spoonful cakes, biscuits, brownies, muffins and tarts which are all Paleo, mostly vegan and are low allergenic and nutritious.

IN THE RAW Local RAW Food Author and Chef, Scott Mathias, has brought his healthy recipes to life in his new venture, Go Vegan Deli. All the food

is organic, vegan (contains no animal products), dairy free, wheat (gluten) free with no

processed food and no sugar.

The mind-blowing array of delicious raw food options, smoothies and fresh juice is at the former River Read site on Thomas Street, Noosaville and includes space for raw cooking classes and workshops.

WHISKY BUSINESS Also at Noosaville, Ex-Berardos Sous Chef Geoffroy Marcq and front-of-house Jimmy Talve have joined forces with Jason Cox of Jimmy Fox to collate more than 40 whiskies from around the world for their new venture, Whisky Boy. On the corner of Thomas St and Gympie Tce, the venue features

IN NOOSA MAGAZINE PRESENTS:

SUMmER WINE LUNCH at NOoSA BOATHOUSE Friday 26th February - 12pm Enjoy a four course lunch crafted by Chef Shane Bailey featuring fresh seafood, quality beef and locally harvested produce with matching wines specially introduced

by Winemaker Michael Dal Zotto. Come and join us for breathtaking views and fabulous food on the Noosa River!

FRIDAY 26TH FBRUARY – 12PM FOUR COURSES WITH MATCHING WINES $68 PER PERSON Bookings essential on 5474 2754

194 Gympie Tce Noosaville | Phone 5440 5070 | noosaboathouse.com.au IN Noosa Magazine

22

a large cocktail and wine list and a range of craft beers on tap with a modern Australian menu with South American flavours. The 850g, 60 day dry-aged Tomahawk steak char-grilled on volcanic rock is set to become legendary.

HALL OF FAMERS! Phil and Sarah Bradford will have to get a bigger pool room after Noosa Boathouse picked up gold and entered the Hall of Fame for Tourism Restaurants and Catering Services at the 2015 Queensland Tourism Awards. See what all the fuss is about at our IN Noosa Wine Lunch at Noosa

IN THE KNOW Boathouse on 26 February with four courses and matching wines for $68 (see page 22) or end the year in style with a New Year’s Eve four-course dinner for $89 or kick back and relax at the Sunset Bar.

HERE’S CHEERS! The corks were popping when Organika received its liquor licence to sell biodynamic, organic, gluten and preservative free alcohol.

Owners Gayle Robertson and David Rogers have had the hard job of tasting and selecting the most

distinguishable drops to ensure customers could choose from a wide variety. Want to know more? Don’t miss a special IN Noosa Magazine Reader Tasting on 5 February. See page 28 or follow us on social media to find out more

FRESHLY PICKED

as part of Head Chef Braden White’s commitment to providing only the freshest local produce. Braden has also been picked to help empower vulnerable young women in Cambodia, by lending his face and his favourite recipe to a special 2016 calendar for Restore One charity. Called Dishes, the wall calendar features twelve of Australia’s hottest chefs and signature recipes including Colin Fassnidge, Massimo Mele and Warren Turnbull.

Check out www.dishes.com.au to order your copy or visit Restore One Charity www.restoreone.org.au Visit our Facebook page to WIN your own copy!

GIMME FIVE! Cafe Le Monde has a new bar menu available from 4pm – 5pm daily offering five

The kitchen garden at Rickys Riverfront Bar & Restaurant is coming along a treat with many of the menu components picked fresh daily

dishes for $5 each. Think sticky slow-braised beef ribs or spicy fried calamari washed down with a refreshing ale, cocktail or a glass of wine. Chill out with your friends on a lazy summer afternoon and enjoy live music every Sunday afternoon from 4pm.

HAPPY SNACKERS The Happy People Planets philosophy is not just about offering organic and fair-trade

products and they genuinely want you to be happy – just like Uwe Wullfen from Bioshop Noosa, which is where you can find the range of sweet and savoury organic and vegan nuts. Their salt and pepper cashews are perfect for the festive season whilst the dark chocolate coconut balls are just delicious!

DUCK DOWN A lot of people will miss the duck pancake from Flux’s new menu but don’t despair! Head Chef Anthony Lewis has some new dishes sure to become the new favourite such as a red duck curry with lychee;

beef brisket in Asian masterstock with polenta and bok choy; and honey soy sesame chicken ribs.

The rave-ourite dish of the day from the IN Noosa Wine Lunch at Flux was the scallop ceviche with lime and chilli and candied orange peel. It’s on the new menu and owner Malcolm Butcher always knows just the right tipple to pair with it!

THE SHOW MUST GO ON With Jim Berardo stepping aside from running his Noosa International Food & Wine Festival in 2016, the owners of Sheraton Noosa Resort and Spa are forging ahead with their plans to fill the gap.

Noosa Pacific Hotel Pty Ltd intends to hold its event from 19-22 May 2016. IN Noosa understands a Festival Director has been appointed and details are still being finalised. Keep an eye on our Facebook page for any new announcements.

UNITED NATIONS

only problem is making sure that you save room for one of Eric Pernoud’s decadent desserts! Lucky there is always a take-home option!

WIN – FLAVOURS OF QLD From hidden laneway bars to fine dining restaurants, Flavours of Queensland showcases local restaurants, bars and cafes as well as recipes and information about farmers’ markets, history and culture, all intertwined with stunning photography and beautiful illustrations. To win your own copy valued at $80, tell us what your favourite foodie destination is IN NOOSA – and why.

Email your answer to hello@innoosamagazine.com.au

A little slice of France in Cooroy, Maison de Provence embraces the best of French/Italian flavours now with new chef Giuseppe Di Gennaro from Naples adding extra European flair to the breakfast and lunch menu. The

Fresh local seafood, quality beef and locally harvested produce right on the Noosa River.

OPEN 6AM TILL LATE TUESDAY – SUNDAY FOR:

COFfEe LUNCH DINnER DRINKS

On the top deck Open 4:30pm Tuesday – Sunday Best sunset views in Noosa!

new bar menu!

194 Gympie Tce Noosaville | Phone 5440 5070 | noosaboathouse.com.au 23

Summer 2015

IN SEASON

A Royal Bounty for Summer There’s nothing more simple and satisfying than a freshly boiled or grilled cob of corn smeared with butter and sprinkled with salt and pepper, and during the summer months it’s at its sweetest and juiciest.

Look for cobs with fresh green husks and fresh, shiny silk coming out the ends. The more recently picked the better, as the starches in corn start to change from the moment it leaves the stalk. Whether it’s BBQ’d in its husk, cut from the cob and made into fritters or soup, or steamed in pieces to accompany roast chicken, sweet corn is a summer gem that appeals to all ages.

Sweet Corn goes with: chicken, bacon, peppers, eggs, tomatoes, avocadoes, seafood, coriander, basil, chillies, garlic

SWEET CORN

CUCUMBERS

While we don’t really associate cucumbers as being a seasonal fruit, their high water content and refreshing crunchiness make them the perfect hot weather salad item. The most common varieties are the continental and Lebanese cucumbers; both have soft skin and seeds, so the whole fruit can be eaten. Cucumbers add great texture and lightness to any dish, and their relatively neutral flavour means they go well with most other ingredients. They are an essential part of traditional cooling dishes such as gazpacho and tzatziki.

Cucumbers go with: yoghurt, cheese, tomatoes, olives, bread, dill and mint, vinegar, crab and oysters, olive oil

PH: 5447 2312

SHOP 5/1 ARCADIA ST, NOOSA HEADS QLD 4567

IN Noosa Magazine

24

IN SEASON

Matt Golinski discovers what’s sweet, juicy and refreshing for the hot months ahead.

PEACHES

Peaches are undoubtedly the queen of stone fruit, and each year around the beginning of November I look forward to smelling their perfume wafting from the shelves. Peaches can be either yellow or white, the latter is generally less acidic and slightly sweeter, but for most dishes they are interchangeable. The nectarine is the same species as the peach, but without the characteristic peachy “fuzz”. Peaches can be poached in white wine or liqueur, roasted, grilled, pickled or just sliced and added to a fruit salad to give a summery, gourmet touch.

Peaches go with: cream and ice cream, raspberries, nuts, poultry, brandy and liqueurs, cinnamon and vanilla

RASPBERRIES

If peaches are the queen of stone fruit, then raspberries are certainly the “Queen of the Berries”. These delicate, sweet-sour little morsels are an expensive commodity during the winter months, but in summer you’ll find them popping up at the markets and in shops at an affordable price. Baked into almond tarts, simmered with sugar and vanilla to make raspberry sauce or simply served sprinkled over a bowl of ice cream, raspberries are a delicacy of the season which should be savoured while they’re at their peak.

Raspberries go with: cream, almonds, other berries, peaches, chocolate, pastry, sugar, vanilla

RICKYS ENCAPSULATING NOOSA LIFESTYLE

Ricky’s River Bar & Restaurant Absolute Waterfront 12 noon – late 2 Quamby Place, Noosa Heads Qld Phone (07) 5447 2455 www.rickys.com.au

25

Summer 2015

IN DULGE

Summer sizzlers

SPICY SWEET CORN FRITTERS WITH RAITA

TIGER PRAWNS, CUCUMBER, BEAN SHOOTS, ROASTED PEANUTS & CHILLI

SERVES 4

SERVES 4

Ingredients: • • • • • • • •

• • • • • • • •

4 cobs corn 1 onion, finely sliced 1 red chilli, finely diced ½ cup chopped coriander 100gm besan (chickpea) flour 2tsp ground cumin 2 tsp ground coriander ½ tsp tumeric

This is a very fresh, summery salad which works well with any seafood. Crab meat, Moreton Bay bugs, scallops or fish could take the place of prawns, or you could just as successfully substitute chicken, pork or beef.

tsp salt 1 1 tsp black pepper ½ cup cold water 1 lt vegetable oil for frying 250gm plain Greek yoghurt 1 Lebanese cucumber, grated 1 tbs chopped mint 1 clove garlic

Ingredients: •7 50gm cooked tiger prawns, peeled, de-veined and halved • 1 Lebanese cucumber, shredded • 250gm bean sprouts • 100gm peanuts, roasted • 1 red chilli, finely sliced

Method: Whisk the Greek yoghurt with a pinch of salt and hang in a sieve lined with cheesecloth, refrigerated, for 2 hours.

Salt the cucumber lightly, cover and set aside for 2 hours.

Cut the kernels from the cobs of corn and blanch in salted boiling water for 3 minutes. Drain and cool.

Method: Whisk together the fish sauce, lime juice and castor sugar until the sugar has dissolved.

Mix the cooked corn with the onion, chilli, coriander, besan (chickpea) flour, spices and salt, and add enough cold water to create a thick batter.

Mix together the prawns, cucumber, bean sprouts, peanuts, chilli, shallots, cherry tomatoes and herbs and dress with the lime dressing.

Squeeze any excess liquid from the cucumber and mix with the yoghurt, garlic and mint. Season with salt and black pepper.

Simple and Sensational!

Fry tablespoon amounts of the corn fritter mix in hot oil until crisp and golden. Drain on absorbent paper and serve with the raita on the side.

Want more? Watch the video at www.innoosamagazine.com.au

Want more? Watch the video at www.innoosamagazine.com.au

SERVE WITH

2014 Langmeil Live Wire Eden Valley Riesling, Eden Valley, SA $22-$27

26

2014 Joseph d’Elena Pinot Grigio, McLarenvale, SA $35-$40

PRETENTIOUS

2010 Tenuta Guado al Tasso Vermentino, Bolgheri, Italy $40-$45

PERFECT

PRETENDER

2015 Primo Grigio, McLarenvale, SA $25-$30

SERVE WITH

PRETENTIOUS

IN Noosa Magazine

PERFECT

PRETENDER 2014 Villa Antinori Bianco Toscano IGT, Tuscany, Italy $19-$24

•1 golden shallot, finely sliced •2 00 gm cherry tomatoes, halved •½ cup Thai basil leaves •½ cup coriander leaves •6 0 ml lime juice •3 0 ml fish sauce •2 tsp castor sugar

2009 Ata Rangi ‘Craighall’ Riesling, Martinborough, NZ $50-$55

IN DULGE

Matt Golinski cooks up some no-sweat seasonal delights that’ll entertain and surprise your family and guests this summer!

GRILLED PEACHES, RASPBERRIES, MASCARPONE AND AMARETTI CRUMBLE SERVES 4

Ingredients: • • • • •

SPICY SWEET CORN FRITTERS WITH RAITA

4 peaches, halved 1 tbs vegetable oil 2 punnets raspberries 5 0gm castor sugar ½ vanilla bean, split and scraped

• • • • • •

1 50gm mascarpone 5 0gm Amaretti biscuits 7 5gm flour 5 0gm butter 3 0gm flaked almonds n ative violets to garnish

Method: In a saucepan, combine 1 punnet of the raspberries, castor sugar and vanilla bean. Bring to the boil and simmer gently for 3 minutes.

Pass through a fine sieve and cool.

Crush the Amaretti biscuits into rough crumbs.

Rub the butter into the flour until it resembles course bread crumbs.

Stir in the Amaretti crumbs and flaked almonds. Spread the crumble mixture out on a tray lined with baking paper and bake for 20 minutes at 180°C. Cool. Lightly brush the peach halves with vegetable oil and grill on a grill pan or BBQ until they have caramelised.

Quarter the peach halves and arrange on pools of the raspberry sauce on four plates. Add the fresh raspberries, dot with small spoonfuls of the mascarpone, and sprinkle with the crumble mixture. Garnish with native violets or other edible flowers.

TIGER PRAWNS, CUCUMBER, BEAN SHOOTS, ROASTED PEANUTS & CHILLI

Want more? Watch the video at www.innoosamagazine.com.au SERVE WITH

Vedrennes Crème de Peche de Vigne, Burgundy, France $54-$59

PRETENTIOUS

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GRILLED PEACHES, RASPBERRIES, MASCARPONE AND AMARETTI CRUMBLE 27

Summer 2015

IN SPIRE

Organic Oasis John Caruso discovers a world where organic is everyday easy and dietary requirements are well catered for.

T

here’s a sophisticated, urban feel when you walk into Organika with uniformed friendly, helpful staff helping customers, serving behind the busy counter and brewing coffees. Customers eat, drink and chat at tables at the front of the store next to fully stocked aisles of organic products from household cleaners to makeup; food staples

and more recently, alcohol. The high ceiling and industrial-style lighting with long aisles help guide you on an organic journey.

Co-owner Gayle Robertson is sitting in a small office at the back of the store, phones are ringing and you can hear the quiet exchange of customers and staff just outside.

It has been a few months since Gayle and husband David Rogers stepped into the muchloved local business.

They already feel at home, despite their background in the high-flying corporate world in places like Chicago, London and Sydney.

“Organic food has always been a passion

ORGANIC

EVERYTHING STORE SHOP SUSTAINABLY

IN Noosa Magazine

of ours,” says Gayle. “The previous owners did a great job of setting up the business about eight years ago and now we’re endeavouring to put our stamp on the place by expanding the range.

“Having a young family and being female, organic skincare such as Scout Cosmetics and Ecotan, and cleaning products are really interesting to me. We’re also trying to do more to make it easy for families with lunchbox-friendly items, ready-to-go meals, organic babycare and organic and bio-degradable nappies.”

The couple met in Bermuda and while owning an organic outlet in Noosa was never on the cards, they have always tried to live an organic, natural lifestyle and to give back to the community.

Gayle’s father suffered a heart attack when he was still relatively young and it was this moment and the subsequent sole carer’s

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IN SPIRE “We have the opportunity to make a difference here by supporting local, organic producers and offering solutions for people with dietary requirements or trying to lead a better lifestyle.

routine that led her to search out a better, healthier and a more organic way of living.

Gayle and David are both actively involved in Reachout Now – a UK-based charity that Gayle is on the Board of Trustees for.

“Our produce is different from conventional stores – it is fresh from the producer or farmer and is certified organic,” says Gayle. “We use local suppliers where possible and then we go further afield for product that we can’t get locally.”

In November, Organika received its license to sell alcohol and are slowly growing the range of organic, biodynamic, vegan, gluten and preservative free products.

READER EVENT! SAMPLE THE DIFFERENCE Understand and experience the difference and sample some of the organic, biodynamic, gluten and preservative free alcohol that Organika now stock. Join us for an exclusive IN Noosa Magazine tasting event on: FRIDAY 5 FEBRUARY 2016, 6pm at Organika, Gibson Road, Noosaville.

“We’re catering for people seeking organic and biodynamic products as well “It’s a small, humble charity where as those with particular dietary 100% of the donations go "We’re also trying to requirements, so we have gluten towards the cause,” Gayle preservative free beers, said. “We have built do more to make it and wine and cider and we’ll be schools, orphanages and easy for families" extending the range over time.” medical centres in places like West Africa, East Gayle and David have Africa, Cambodia, Sri Lanka, Guatemala, also introduced market days where people India and Tanzania and even water wells can meet the producers and sample the in Nigeria! products they have on offer.

Organika is slowly growing its range across the board and Gayle and David hope that it becomes a one-stop-shop for all organic and dietary requirements that ‘every body’ can benefit from.

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29

Summer 2015

IN THE WILD

foraging fun!

Matt Golinski goes wild for these local foods available from a backyard near you.

FORAGING ON THE COAST You’d be forgiven if you thought the concept of foraging was invented by generation Y chefs all searching for the next cool weed to put on their menus. But in reality, caveman chefs were collecting and eating the wild foods of their habitat long before the invention of the ipad.

In the past few years however, people’s desire to reconnect with food has led them to discover that they are surrounded by edible native ingredients, and all they need to do is take the time to notice them and learn how to prepare them.

The Sunshine Coast is a cornucopia of wild Indigenous foods and was for thousands of years a meeting place for aboriginal tribes who would gather in the region to feast, trade and socialise. Macadamia nuts, Bunya nuts, Finger Limes and Lemon Myrtle are all native to the area.

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30

IN THE WILD

“The Sunshine Coast is a cornucopia of wild Indigenous foods…”

My advice to the amateur forager would be to: 1. Make sure what you are collecting is not poisonous before you stick it in your mouth.

2. If you’re collecting from the bush, be respectful of the environment and only ever take as much as you need.

These are five of my favourite ingredients to forage for around the Noosa area.

LEMON MYRTLE A rainforest tree native to the east coast between Brisbane and Mackay, you’ll often see Lemon Myrtle trees in parks or planted on nature strips. Their highly lemon scented leaves can be used to make tea, added whole to soups and braises, or finely chopped and added to marinades or dressings. Planting a tree in your yard means you’ll always have access to fresh leaves, and it will also attract native birds when it’s flowering.

NATIVE VIOLETS I’m always surprised by how often I see these beautiful little

purple and white flowers when I’m bushwalking or running one of the Noosa trails. They make a pretty garnish for cakes and desserts, or you can toss them through a simple green salad for little bursts of colour.

I recently bought half a dozen plants from my local Land Care nursery and dotted them through my garden. They are great as a ground cover and seem to be endlessly flowering.

WATERLILIES The pads, stems and roots of waterlilies are all edible. Try finely shredding the pads and steaming them, peeling the stems like asparagus and pickling them, or peeling, finely slicing and stir-frying the tuber like roots.

Only pick these from clean, healthy waterways and to avoid being arrested, never pick them from National Parks!

BUNYA NUTS In late summer each year you may see bowling ball sized pinecones sitting at the base of the huge bunya pines

around the coast. Whenever you’re collecting bunya nuts, it’s advised that you don’t hang around for long under the tree or that you at least wear some form of head protection! The waxy flesh of the nut (similar to a chestnut) is good steamed, sautéed in butter, roasted or pureed. The best method I’ve discovered for removing them from their hard outer shell is to hit each one with a hammer to split the tops open and roast them for half an hour before squeezing them loose. Bunya nuts freeze well in their shells so you can stockpile them while they’re around.

PIPPIES Most kids who have been beach fishing on the coast would be familiar with wiggling their heels in the sand to feel for pippies or “Eugarie” to use as bait to catch whiting and bream. But their popularity as a food source amongst aboriginal tribes is evidenced by the huge, ancient shell “middens” all along the east coast of Australia. Very similar in texture and flavour to clams, properly purge in fresh water for a day or two and steam or quickly stir-fry them.

The bag limit of 50 pippies is enough to provide a satisfying feast for 2 people.

Australian fruit and vegetables

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Summer 2015

IN SATIABLE

State of Flux The sun was shining, the wine was flowing and the food was delicious!

IN Noosa Magazine’s Spring wine lunch at Flux Restaurant and Lounge had everyone in a state of bliss!

O

wner Malcolm Butcher was his usual welcoming self while Head Chef Anthony Lewis showed his creative side and used the opportunity to test some dishes for the new summer menu – the verdict was unanimously in favour of the new flavours!

The scallop ceviche was a stunning opener and was described by salivating guests as “summer on a plate!”

The prawn tian was a masterpiece of flavours and the house smoked mackerel was a superb accompaniment to the full-bodied chardonnay. Each dish was expertly matched by Jamie Odlum who provided superb insight into each wine right up to the closing act of lamb backstrap washed down with a full-bodied Malbec. Bravo!

Mooloolaba prawn tian with mango salsa, avocado, chilli, radish and micro salad

T

he divine food was superbly matched by boutique wines from the oldest cool climate vineyard in Western Australia. Forest Hill is a proud family-owned winery creating exciting wines of the highest quality. Each is made to be a true reflection of the premium Western Australian grape-growing region of Mt Barker in the State’s Great Southern expressing unique regional and varietal characters combined with finesse, elegance and definition.

House smoked mackerel, lychee gel and coriander oil

IN Noosa Magazine

32

IN SATIABLE

THE MENU Ceviche Hervey Bay scallops with olive pearls, chilli, lemon, watercress and candied orange zest Forest Hill Estate Riesling

Mooloolaba prawn tian with mango salsa, avocado, chilli, radish and micro salad Forest Hill Highbury Fields Sauvignon Blanc

Ceviche Hervey Bay scallops with olive pearls, chilli, lemon, watercress and candied orange zest

House smoked mackerel, lychee gel and coriander oil Forest Hill Estate Chardonnay Lamb backstrap with spinach, roast capsicum, fetta and creamed silverbeet

SUMMER WINE LUNCH

Forest Hill Estate Malbec

Enjoy a four course lunch crafted

by Chef Shane Bailey featuring fresh seafood, quality beef and locally harvested produce with matching wines specially introduced by Winemaker Michael Dal Zotto. Join us for breathtaking views and fabulous food on the Noosa River!

NOOSA BOATHOUSE

Friday 26 February 12 noon Four courses with matching wines $68 per person Bookings essential on 5474 2754 Tag yourself and your friends at our events using #innoosa @in_noosa_mag

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Want more? Visit www.innoosamagazine.com.au for more happy snaps and full details of our next event!

33

Preview the menu at www.innoosamagazine.com.au

Summer 2015

IN TOXICATING

Summer Sips

Escape the heat with these intoxicating cocktails from your favourite watering hole.

RED HEAD

WILD CANARY

THE PEREGIAN POOL

HOT CHIHUAHUA

INGREDIENTS:

INGREDIENTS:

INGREDIENTS:

INGREDIENTS:

30ml ketel one vodka

30ml Sauz Tequila 15ml lemon juice

30ml Vodka

30ml Tequila

30ml watermelon liquor 2 strawberries

30ml Yellow A*

30 pineapple juice

Passionfruit pulp

15 lime juice 6 mint leaves

Apple fan/lemon wedge to decorate.

METHOD: Muddle strawberries, mint and booze. Shake and strain into glass, top with ice if needed.

Garnish with strawberry, lime and mint.

Fresh, light and elegant - the perfect refresher to enjoy by the water!

15ml Blue Curacao Muddled lime Lemonade

3 wedges of lime Dash of chilli syrup 30ml Fresh Lime Juice

Soda water

Ice

METHOD:

METHOD:

METHOD:

Combine in shaker and pour over ice.

Summer in a glass!

In a hurricane glass, muddle lime, fill with ice, build with vodka & blue curacao.

Place lime, chilli syrup, tequila, lime juice and ice in cocktail mixer and shake

*Yellow A Coldpress Juice

by Noosa Cleanse contains pineapple, apple, cucumber, lemon and mint.

Top with mostly lemonade & a dash of soda water

Pour into glass, top with ginger beer and chilli to garnish.

Garnish with lime or a pineapple wedge...Dive in...

Hot enought to cool you down!

Ginger Beer

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IN Noosa Magazine

34

2 5 T H

A N N I V E R S A R Y

S O U V E N I R

2 5 T H

A N N I V E R S A R Y

S O U V E N I R

THANKS TO OUR SPONSORS

NOOSA COUNTRY DRIVE

Whether driving, biking or walking, visitors can create their very own touring route with the new interactive Noosa Country Drive. The website highlights the Noosa country villages of Boreen Point, Cooran, Cooroy, Doonan, Eumundi, Kin Kin, Pomona and Tinbeerwah and visitors to the site can browse by villages, experiences or use the three suggested drives showcasing the Northern Loop, Central Loop and Southern Loop.

The Noosa Country Drive map is also available from Noosa Visitor Information Centres in Hastings Street and Tewantin or see visitnoosa.com.au/country-drive for a mobile-friendly website.

/VISITNOOSA #VISITNOOSA @VISITNOOSA

Call 1 3000 NOOSA (66672) or 07 5430 5000 for information | visitnoosa.com.au/country-drive

2 5 T H

A N N I V E R S A R Y

S O U V E N I R

A SILVER ANNIVERSARY. A REASON TO CELEBRATE! SURF, SAND, MUSIC AND FILMS A PARTNERSHIP WE’RE EXCITED ABOUT.

W

elcome to IN Noosa Magazine’s special 25th Anniversary Souvenir of the Noosa Festival of Surfing. Festival management is delighted to partner with Noosa’s most exciting magazine, a publication that shares our appreciation of this place’s incredible natural assets.

For a quarter of a century now, the Festival of Surfing has been drawing surfing families from around the world to

enjoy our week-long celebration of the aloha spirit, and to surf our perfect points.

As time has gone on, many families have made the Festival an annual habit, and in many cases the longboarders who were here at the beginning now bring their children, and even their grandchildren.

contagious. Sure, the surfing competitions are taken seriously (and there are some fierce rivalries), however the accent is on having fun, in the surf and on the beach where the Festival Village offers free live music and movies every evening, plus the XXXX Summer Beach Bar.

It’s that kind of event; casual, friendly, and catering for all ages, from under 15s to over 70s. We call it the 8 Days Of Pure Stoke, because the good vibes are

If you’re yet to discover the Noosa Festival of Surfing, please join us and many of the legends of our sport on the beach, March 5-12, 2016. - Phil Jarratt

FOREWORD

WELCOME

The 2016 Noosa Festival of Surfing – another great Sunshine Coast experience on Queensland’s vibrant events calendar.

Tourism Noosa is proud to be a long time sponsor and supporter of the Noosa Festival of Surfing, recognised as one of the world’s largest surf festivals.

The Palaszczuk Government is proud to support this event through Tourism and Events Queensland, recognising the importance of events tourism in drivingvisitation to Queensland’s regional areas.

Events like this are not only a great source of community pride, they also support local jobs and bring social and economic benefits to the community.

The Noosa Festival of Surfing celebrates the best of Queensland and promises an iconic experience for visitors.

I would like to congratulate the event organisers, volunteers, and local community for their efforts in delivering another great event for Queensland.

The Hon Kate Jones MP Minister for Tourism, Major Events and Small Business

The vision and dedication inherent in delivering an event of this calibre for 25 years is to be celebrated and we congratulate the efforts of Phil and Sam and all those involved over the years in helping to strengthen Noosa’s position on the global map as an iconic surf destination.

Visitors from all walks of life, whether skilled surfers or those who simply want to absorb the great surf culture that the event showcases, return year after year to enjoy the competition, the atmosphere and the fun, from surf dancing and stand-up-paddle to the incredibly popular dog surfing.

We look forward to joining the festivities of the 25th Noosa Festival of Surfing!

Damien Massingham Chief Excecutive Officer

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A N N I V E R S A R Y

S O U V E N I R

25 YEARS OF PURE STOKE J

u st before Christmas 1994, a Noosa house painter and surfer named John Lee phoned me out of the blue and asked if he could buy me a beer.

At the time, I'd turned 40, I was building a business in Noosa and surfed fairly infrequently on a Brad Mayes mini-mal. Like so many in that time and place, I couldn’t make my mind up whether I was a shortboarder or a longboarder, or just a has-been. Johnny Lee brought a bunch of posters and photos to the bar, and we sat on the deck and drank a couple of pots while I checked out an event I’d only vaguely been aware of – the Noosa Malibu Classic.

It took me about three pots to agree that our magazine, Noosa Blue, would become a sponsor.

Back in 1992, a dozen or so core members of the fledgling Noosa Malibu Club had come up with a great idea. A longboard surfing contest that would celebrate Noosa’s perfect point break waves and unite the growing tribe of traditionalist surfers.

Under Johnny Lee’s guidance, the Noosa

Classic introduced professional divisions in 1996 and immediately attracted the best internationals of the era. Hawaii’s Bonga Perkins became the first multiple Noosa title-holder from overseas and also the event’s greatest ambassador. In 1997, now as a slightly more significant sponsor, I sat at a lawn table at Sails Café, overlooking First Point on finals weekend, with a couple of surf industry heavies. While we lunched and enjoyed the afternoon, one of them leaned over and said: “There’s something going on here, Jarratt. This isn’t a surf comp, it’s a party.

You should get on it!”

Surfing was a culture that embraced diversity, shortboarding, longboarding, paddling, tandem, whatever…Noosa wasn’t the first place to recognize this, but it was where the elements combined to express that diversity. Inspired by industry enthusiasm and with Johnny Lee’s support, we approached the Noosa Malibu Club with an offer to produce a festival built around the existing pro-am surfing event. The club accepted and in 1998, the first Noosa Festival of Surfing

28 Years in Noosa

NEW LOCATION 16 Mary Street, Noosaville (opposite Dan Murphy's)

Phone: 07 5474 3122 Email: info@classicmalibu.com

www.classicmalibu.com.au

came blinking into the fierce sunlight of a Noosa March.

We were blessed with great weather and perfect small waves that first year, and the Noosa Festival had a life. The following year, Breaka Flavoured Milk came onboard and we went all out. We flew legends in from all over. We created the world tandem surfing championships. We stumped up good money for the pros. Surfing elders Buffalo Keaulana and Bill Wallace led the ho’okupu traditional opening ceremony, birds sang in the trees, Hastings Street was alive with surf buzz… and the northerlies came in and we got skunked for surf.

It was the only time in the event’s history where not one heat was run at First Point.

Fortunately, a peak off the Castaways car park proved adequate for the contests and for the many exhibitions - including a rematch of the 1964 world title final, won again by Midget Farrelly.

By the 2000s there was never a problem talking overseas stars into coming to Noosa.

My greatest coup was enticing rebel surf

2 5 T H

A N N I V E R S A R Y

S O U V E N I R

PHIL JARRATT SHARES A POTTED HISTORY OF HOW THE NOOSA FESTIVAL OF SURFING GREW INTO THE EVENT IT IS TODAY. legend Miki Dora to be a special guest at Noosa in the final year of his life. It wasn’t easy getting him here, and it wasn’t easy when he got here, believe me. Miki wanted a contract so I wrote him one, but I don’t recall too many of the provisions on his side being met. It didn’t matter.

The town buzzed with Dora sightings.

creators of the Noosa Triathlon and many other world class events.

As a result, 2008 was a little like '99, it was sensational, and in one inspired night of madness, a dozen world champs helped us raise more than $100,000 for charity.

The Noosa Malibu Club had done really well in keeping the momentum of the festival going, even when the vollies had to do all the work and money was hard to come by.

Joel Tudor and Bonga Perkins came back in ’07, and we presented the Delightful Rain concert, featuring those great surf bands of the 1960s, The Atlantics and Tamam Shud.

Darren “Flex” Landers was on board as media man and we got enough coverage to attract a licence offer from USM Events,

In 2013 we were joined by Crick’s Noosa motor dealership and Jeep, who jointly took naming rights to the festival. Matt Murray and his team proved to be fantastic “hands-on” sponsors for three years.

As we approach our 25th anniversary in 2016, Sam Smith’s management team at

Phil Jarratt Communications is preparing to rack up its eighth consecutive year running the festival under licence to the Noosa Malibu Club. Over this period the festival has overcome significant hurdles and grown to become the largest surfing event in the world, by participant numbers, with huge support from Tourism and Events Queensland, Tourism Noosa and Sunshine Coast Destination Limited.

Earlier this year I stepped down from the festival director’s role in favour of Sam, who had been doing the hard yards for years anyway.

I’m still involved – I’ll always be involved – but now I’m trying to put myself in a position where I can catch breath, surf a few heats with old mates, and enjoy the festival for what it has become: the greatest celebration of the surfing spirit in the world.

2 5 T H

A N N I V E R S A R Y

S O U V E N I R

CELEBRITY SURFERS DROP IN W

ith each year, the Noosa Festival of Surfing continues to grow in popularity and 2016’s 25th Anniversary will be no exception.

With more than 30 divisions of professionals and amateurs from under 15 to over 70 age divisions embracing a range of surfing disciplines, including longboarding, stand up paddling and even bodysurfing, the Noosa Festival of Surfing has something for everyone.

The 25th Anniversary of the festival will see many of the favourite events return, such as the Golden Breed Nose-rider division, the Beachbeat Logger Pro and the ever-popular Vetshop Australia Surfing Dogs.

While the younger boys have had the opportunity to compete for several years, a huge increase in young female surfers has seen the establishment of an exciting new division, the Girls Under 15.

In 2015, entrants as young as 8-year-old Hawaiian, Scarlett Schremmer, and surfers of more, let’s say, mature years shared in the “8 Days of Pure Stoke”. The Festival attracts competitors from all over the world with the last event attracting representatives from fifteen countries including Taiwan, Japan, France, Italy, USA, New Caledonia and Vanuatu.

The Noosa Heads Surf Club Waterman Weekend will return with a cross-section of

A DIVISION OF ON GUARD SELF STORAGE

water skills, including paddle-boarding, longboarding, short-boarding, finless surfing and bodysurfing, in a celebration of ocean skills and surfing in all its diversity for surfers of all ages.

Noosa locals, Sam Crookshank and Harrison Roach, will be defending their titles in the Beach Beat Logger Pro and Old Mal respectively, while a national and international contingent will vie for the glory both individually and in team and family challenges.

Current world adaptive surfing champion, Mark ‘Mono’ Stewart will be joining the festival line-up for a demonstration surf. Mark lost a leg when he was 17 and now in his 50’s he’s fulfilled a lifelong dream of becoming a world title-holder.

Surfing celebrities from across the decades will also attend, some competing, some commentating, others simply there to share in the festivities and sign the occasional autograph! Among the expected guests are 1965 world champion Felipe Pomar of Peru, seven-times world champion Layne Beachley, 1976 world champion Peter Townend and shaping legend Bob McTavish.

The silver jubilee surfing action won’t stop with a jam-packed, eight-day schedule from March 5 to 12, 2016.

2016 DIVISIONS • • • • • • • •

Mens Open Mens 40 & Over IN Noosa Mens 50 & Over World Surfaris Mens 55 & Over World Surfaris Mens 60 & Over World Surfaris Mens 65 & Over Magoo Memorial Mens 70 & Over Pacific Longboarder Magazine Junior Mens (Under 18) • Boys Under 15 • Goddess Womens Open • Boom Shankar Womens 35 & Over • Junior Womens (Under18) • Girls Under 15 • Gordon & Smith Old Mal • Ray White Noosa Womens Pro • Beachbeat Logger Pro • Golden Breed Noserider • Finless Challenge • Garage Handplanes Body Bash • Mens SUP Surf • Womens SUP Surf • SUP 5km BOP Race • SUP Endurance Race • Family Challenge • Team Challenge

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A N N I V E R S A R Y

S O U V E N I R

BANDS, BOARDS & BREAKS T

he action and entertainment at the Noosa Festival of Surfing doesn’t let up when the sun goes down.

Boasting a fantastic line-up of music and some superb film screenings, as well as the XXXX Summer Beach Bar right on the sand at First Point, the festival is far more than just a surf competition.

The Mason Rack Band will be amongst the headliners at the Silver Jubilee. The awardwinning Gold Coast blues rockers will be adding the Noosa Festival to their perennial list of tour dates, celebrating the recent launch of their latest album, Big Bad Machine and will be stirring things up on the Zinc Stage and at Café Le Monde for the festival’s closing celebrations.

Thrust into the surf scene as featured artists on Jack Entwistle’s short film, The Road North, Sons of the East will also be taking to the stage.

The hugely popular outfit from Sydney will join the festival for the first time in 2016, and with their surf-soaked, rich folk sound, they’re sure to be a great hit. Blending influences from Kings of Leon to Of Monsters And Men, there is something just a little bit Morning of the Earth about their sound that is sure to appeal to audiences young and old.

For a second year Surf Unearthed will celebrate the acts of tomorrow, inviting regional and national young artists to the beach stage for their chance to steal the limelight. Last year’s successful trio, The Tea Society, The Go-Getters

and Hobo Magic, will be the stage setters for what is sure to be a Festival tradition.

Surfers love their surf films, and the 25th festival will feature a very special double bill.

Men of Wood & Foam documents the incredible achievements of the pioneers of the Australian surfboard industry in the 1950s and ‘60s.

The premiere screening will feature live guest appearances by several of the Brookvale pioneers, including Gordon Woods, Bill Wallace, Barry Bennett and Denny Keogh.

This will be followed by Legend of Angourie – The First Man Standing - a tribute to Ray Moran, the first known person to surf the fabled Angourie Point (and a competitor in the Magoo Over 70s). Featuring Angourie regulars including Taylor Jensen, Nat, Nava and Bryce Young and David ‘Baddy’ Treloar, amongst others, it is a glimpse into the history of this magical break, the characters who call it home and the surfer who discovered it.

The XXXX Summer Beach Bar will once again return to First Point throughout the week, offering refreshments and entertainment for the whole family.

We hope you can join us for the 25th Anniversary of the Noosa Festival of Surfing, March 5 to 12, 2016, as it shapes up to be bigger and better than ever before.

Z-Star Delta

PROGRAM •S ons of the East Saturday 5 March •M ason Rack Saturday 12 March • Z-Star Delta Friday 11 March •M en of Wood & Foam premiere Sunday 6 March

GEORGE BETTY

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Live Music

Craft Beer

G R E AT PU B MEALS, MADE W ITH LOV E

E V E RY FR I DAY N I G HT & M O NTH LY S U N DAY S O N G FE S T

S TO N E & WOO D O N TA P ! 13 TA P B E E R S TO CH OOS E FRO M

2 21 – 2 2 9 DAV I D LOW WAY, PE R E G I A N B E AC H Q L D | PH O N E ( 07 ) 5 4 4 8 3111

www.peregianbeachhotel.com.au

IN DULGE

CRAFT BEER

It's not just for hipsters!

The rise of craft beer has taken many by surprise, especially the big two breweries. So what is Craft Beer and why is it so popular all of a sudden? Dan Hudson tells us why and what to look for in a great brew.

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here was a time when you could stroll in to your local haunt, ask for a beer and an icy schooner of XXXX Gold would land on the bar with no more said. Do the same these days and you might need to be a little more specific! Myriad styles await the adventurous and conscientious consumer and if you are lucky enough to know a switched on bartender, every trip to the bar can be an education and a real experience.

What makes a craft beer? Well, if you ask me, it comes down to one simple test. Was every drop of output conceived and brewed by the team at the brewery on the label? Yes? Well, then it’s craft. Another name for craft might be ‘the way it used to be done’. Because, prior to the rise of corporate giants with a mantra for global domination, every brewer was of course technically a craft brewer.

CORPORATE EVENTS CATERING BAR & WAIT SERVICE MARQUEE EVENT SPECIALIST

s s a l CFunctions WEDDINGS

Photo: Karen Buckle Photography

First

Photo: Life & Love Photography

Showroom Unit 2, 11b Venture Drive Noosaville QLD 4566 (by appointment only) IN Noosa Magazine

P: 07 5474 0299 E: info@firstclassfunctions.com.au 44

www.firstclassfunctions.com.au

IN DULGE Before you shed a tear in to your IPA, let’s get this in to perspective. Carlton United Breweries (CUB) and Lion control around 90 per cent of the beer market in Australia, with the thoroughly more respectable Coopers and a selection of premium imports coming in at around 7 per cent, leaving a small but very dignified 3 per cent of total consumption of what we term “craft beers”.

With the big guys reeling at losing 3 per cent of market share, their solution was to do craft beers too. This is of course a misnomer, they can’t. Simply brewing a quirky beer at CUB’s megabrewery in Yatala (70 per cent of CUB’s beer is brewed there) and giving it a craft look and feel on the label does not make it craft. Like buying an album by your favourite band, their name on the sleeve is your reassurance that it has been done just the way you like it. If anyone else recorded it you would not consider it. The ACCC is having a very close look at this misleading practice as you read this.

Why is craft beer so popular? With so much brewing talent, amazing natural resources and a receptive consumer, we have a perfect storm of consumer experimentation driving brewer innovation. This is not great for the sales of smaller breweries as the drinker is always looking for the newest brew. However, most brewers would agree that this works as

the best possible incentive to create, innovate and have fun with their growing talent pool.

Also, we are starting to buy our beer in the same way as we buy food. Provenance is at the heart of it - knowing who made it, where and how it is produced is increasingly important in our buying decisions and rightly so. There is also a 3000+ year legacy for those that want to really get in to the wonderful world of beer. Most of the historically significant brewing regions around the world continue to provide inspiration and engender a thorough respect for the art of brewing.

Vive La différence.

What does it all mean? Not much to the many, but great things for the 3 per cent.

A burgeoning number of enthusiasts rejecting the main stream megaswill suggest truly positive outcomes. Industry jobs, demand for local ingredients and renewed integrity and respect for what we are drinking. Drinking less but drinking better.

For the smaller, independent licensed businesses unencumbered by multimillion dollar contracts to offer only the beers from the big end of town, this could not have happened at a better time. Increasing numbers of owners recognise that a focus on craft helps to differentiate from the mainstream brewers and compete on the quality of the range rather than enter into a price battle they can never win.

CHEERS!

WHAT IS AN IPA? IPA – Indian Pale Ale, a palecoloured ale with a higher hops and alcohol content than average.

There are three main styles of IPA. American-style IPA, English-style IPA and Double or Imperial IPA. All of which are consistently produced and are official style category designations in the major beer competitions. Black IPA is an example of a sub style that has appeared on the market in limited quantities. Hybrid IPAs such as Wheat IPA or Belgian White IPA have also gained traction.

No Kit on ch ti en ll op 9p en m 7 an da y d be s yo nd

Craft beers on tap, quality wines and refreshing ciders… … what better way to wash down fresh, local flavours?

3/255 Gympie Terrace

07 5455 6540

/FluxLounge

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/FluxRestaurantLounge

fluxlounge.com.au

Summer 2015

IN DULGE

Tickled Pink

Tony Cox uncorks his favourite rosés to have you tickled pink this summer.

POL ROGER

coloured. While we are at it don’t forget rosé bubbles.

JANSZ ROSÉ

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he members of the Rosé Liberation Alliance, who used to run subversively through the back laneways of Melbourne shouting ‘Viva la Resistance’, have shown that given time, anyone can make an accurate prediction and that one day rosé would assume its rightful place as a popular drink in Australia.

Let’s start with a couple of sparkling rosés.

The first is the NV Jansz Rosé from Pipers River in Northern Tasmania. Very pale in colour with rosé petal aromatics, the palate features red fruits and a creamy mid-palate before a persistent clean close $25-$30. Break out the smoked salmon.

The second sparkles goes straight to the penthouse, that being the 2006 Pol Roger Vintage Rosé. This wine features 50% pinot noir, 35% chardonnay and 15% Coteaux Champenois rouge which is still pinot noir added to the wine prior to the second fermentation taking place.

It features vibrant red fruits and berries on the nose which are evident on the palate. The finish is long with the

The last few years have seen the wishes of the Rosé Liberation Alliance come to fruition, with pink wines in all their different shades - pale salmon to deep crimson and everywhere in between - ride an amazing wave of popularity.

Which wine is more suited to an Australian summer, more versatile across a range of foods and just downright gluggable than good rosé?

The trend has been away from sweet rosé to rosé that is lighter bodied and generally lighter

Join the international Slow Food revolution!

– MONTHLY BREAKFASTS – 25 February 2016 Relishing old recipes with Bell Moutarde

marble bar bistro

Leslie of Bell Moutarde will share tastings and an insight into their trademark mustards and relishes that are made to old recipes using fantastic ingredients. Fermented, gluten-free superfoods that come from nature to liven up your palate and your plate!

24 March 2016 Slow Meat with Eumundi Beef Susan Rodgers of Eumundi Beef will share her journey to becoming a beef producer; talk about the principles of Slow Meat (it’s not slow cooking); the trends; cuts of a beast and what to do with them; as well as the benefits of various nutrients in beef.

david flower live nye!

Private Functions

Tickets: $24 members, $29 guests. Includes a sumptuous buffet breakfast at Pepper’s Noosa Resort & Villas. 7.45am for 8am start. Bookings Essential!

New Year

2016

Hello Summer d a i ly specials book your party! thank

Make new friends Celebrate local producers Meet local chefs

Merry Christmas

info@slowfoodnoosa.com | www.slowfoodnoosa.com

IN Noosa Magazine

Happy

40 DUKE STREET SUNSHINE BEACH 46

OPEN BOXING DAY CLOSED ON XMAS DAY

PH: 5455 3200 marblebarbistro.com

you!

IN DULGE

chardonnay component adding a slight citric element. Designed to age, you could do worse than use this to wash down a few morsels of duck $165-$170.

Let’s duck back to the stills and to a cheeky little Grenache rosé from the Barossa. Before you say we don’t want sweet rosé, the 2015 Rogers & Rufus Grenache rosé is very pale and light bodied features less of the pronounced red fruits normally associated with Grenache but more of that spice/pepper flavours and a gentle tannin finish. Some prawn sangas or bread rolls on Boxing Day down by the Noosa River sounds perfect as the cricket scheduling has made the traditional MCG test not as captivating as previous seasons $24-$29.

ROGERS & RUFUS

Which wine is more suited to an Australian summer, more versatile across a range of foods and just downright gluggable than good rosé?

There’s a few drinking ideas as seen through my rosé coloured glasses, may the Festive Season be kind for all of you.

Cheers & good drinking.

CONVENIENT LOCATION SPECIALTY ADVICE BOUTIQUE WINES Visit our cellar and browse our extensive range of premium and boutique wines, champagnes, beers and spirits along with a selection of antipasto foods.

Conveniently located next to Peter Kuruvita’s Noosa Beach House.

A’S NOOSICE CHO

p 07 5449 4797 w sheratonnoosaresort.com 16 Hastings Street, Noosa Heads

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Summer 2015

IN STYLE

some like it hot Feel cool and look hot with these top trends for warmer weather

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Ditch the jeans but keep the denim love going with denim shorts making waves this summer. If you’re not a fan of the Daisy Duke’s, look for soft denim dresses, vests and fringed bags.

4. / 2. /

7. / 5. /

From casual clutches to three-in-one hold ‘em alls, a handbag is the perfect accessory to hold your going out must-haves while also adding an extra element of style to any outfit.

Keep the spring fever flowing with bright and beautiful floral patterns that come to life under the warm summer sun.

3. /

FASHION * HOME * GIFTS A BEAUTIFUL SELECTION OF CLOTHES, SHOES, JEWELLERY, BAGS AND GIFTS.

Available now in store!

Shop 3, 25 Sunshine Beach Road Noosa Heads QLD 4567 Phone 07 5449 2377

2/16 Sunshine Beach Road, Noosa Heads QLD 4567 Phone: 5324 1130 IN Noosa Magazine

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IN STYLE

Ditch the jeans but keep the denim love going with denim shorts making waves this summer. If you’re not a fan of the Daisy Duke’s, look for soft denim dresses, vests and fringed bags.

INSIDER KNOWLEDGE

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Embrace the age-old style of ancient cultures with authentic beads, patterned silver and bold prints.

14. / 15. /

BO

Mon –Fri 9am–5.30pm; Sat 9am–3pm. Phone: 5455 4070.

Shop 17b Noosa Junction Plaza, Noosa Heads (beside Target).

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1./ Denim Ripped Shorts. Surf Meets Southwest, Gibson Rd, Noosaville. Ph 5474 2037 2./ Chevron Clutch. Zabuki, Sunshine Beach Rd, Noosa Junction. Ph 5324 1130 3./ Eloise Shoulder Bag in Midnight. I Cherry Shoe, Sunshine Beach Rd, Noosa Junction.

Ph 5449 2377 4./ Woven Goat’s Leather bag. Zabuki, Sunshine Beach Rd, Noosa Junction. Ph 5324 1130 5./ We Are Handsome Paradiso Zip Rash Guard; and 6./ Scotch and Soda Short Sleeve Hawaiian shirt. George and Betty, Parkyn Court, Noosa Marina, Tewantin.

Ph 0403 215 132 7./ Sacha Drake Botanical Silk Dress. Domini Design Elements, Poinciana Ave, Tewantin. Ph 5470 2641 8./ Marlene T Shirt in Peach. Surf Meets Southwest, Gibson Rd, Noosaville. Ph 5474 2037 9./ Scotch and Soda Short Sleeve Hawaiian shirt; and 10./ Scotch and Soda Flower Print Shorts. George and Betty, Parkyn Court, Noosa Marina, Tewantin. Ph 0403 215 132 11./ Tibetan gold plated amulet inlaid with coral and turquoise and set with 14ct gold beads, Italian coral and Himalayan turquoise; 12./ Original antique silver and brass talisman necklace from Morocco; and 13./ Very rare antique silver and brass talisman necklace with coral from Morocco. Timbuktu to Kathmandu, Mary St, Noosaville. Ph 5449 7988 14./ Ethnic Heart Earrings; and 15./ Ethnic Cuff.

Surf Meets Southwest, Gibson Rd, Noosaville. Ph 5474 2037

The most important part of any outfit is very rarely seen! Ill-fitting bras and underwear can turn any fashion masterpiece into a fashion flop. Luckily, Lady Bird Noosa in Noosa Junction is here to save your skin. The team in this unique store have a reputation for being wonderfully helpful and very knowledgeable. With the patience and understanding, and more than 40 years’ experience of precise, expert fitting, Glenda, Kathy and Rene will take as long as necessary to find the right fit and style for you. In the end, you will be fitted with a great quality, comfortable garment that fits like a glove, enhances your natural assets and is suited to your lifestyle – who could ask for more?

• LIMITED COLLECTIONS • • ORIGINAL PRINTS • • ONLINE BOUTIQUE • • WORLDWIDE SHIPPING •

www.boomshankar.com.au

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Summer 2015

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Summer Love

Teepea Kids

LULU TUTU BY BELLA AND LACE, $89.95

Spoil yourself or a loved one with these top gifts!

The Sunny Coast’s home of all things cool for kids.

Oasis Laneway, Peregian Beach Village.

Phone 07 5471 2744. www.teepeakids.com.au

FUGU

HAND BLOWN GLASS PENDANT FILLED WITH DANDELION TOPS, $49.95

Swingz n Thingz

Remember magical memories of your childhood with this beautiful, locally made pendant. A stunning way to keep your wishes with you.

KIDS SWINGS $145, FREE DELIVERY AUSTRALIA WIDE

Available in a great range of colours in outdoor marine canvas or organic cotton/hemp blend.

Suits from 6 months to 8 years. Handmade in Noosa since 1993.

Phone 0414 551 895. www.swingz.com.au

109 Poinciana Ave, Tewantin.

precision cutting creative colourwork long hair + bridal specialist

WHO CUTS HER HAIR “ A WOMAN IS ABOUT TO CHANGE HER LIFE.”

COCO CHANEL

LONDON ELEGANCE | MELBOURNE CHIC | SUNSHINE BEACH adrianj.com.au | P. 07 5474 8869 | E. salon@adrianj.com.au Shop 2, 40-42 Duke Street, Sunshine Beach, QLD 4567

IN Noosa Magazine

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IN STYLE

Zabuki

Designer Fashion Reclaimed Boutique

COOL AND QUIRKY COWHIDE HANDBAG BY THE DESIGN EDGE, $169.95 This cool and quirky handbag is the ultimate accessory for the woman on the mooove.

2/16 Sunshine Beach Road, Noosa Junction, Phone 07 5324 1130

Timbuktu TIBETAN/NEPALESE TURQUOISE, CORAL AND STERLING SILVER AMULET, $1085 This stunning necklace is set with high grade 12mm turquoise beads and opens to provide a special place to store keepsakes close to your heart.

The Blue Building 50 Mary St, Noosaville, Phone 07 5449 7988, www.timbuktu.com.au

Aqua Cove

NEW LOCATION

UPF 50+ SWIM WRAP FOR WATER, SUN AND RESORT, PLAIN $149, RUFFLE $159 Look stylish and feel confident in a beautiful fitting swim wrap to protect your skin while enjoying the Australian outdoors. Available in a variety of colours online. www.aquacove.com

I Cherry Shoe WILLOW AND ZAC ELOISE SHOULDER BAG IN LATTE CROC, $145 The perfect small pouch - ideal for travel or for keeping your things close everyday.

25 Sunshine Beach Rd, Noosa Heads.

Phone 07 5449 2377 www.icherryshoe.com.au

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Virginie 0400 210 342 Amanda 0401 501 680 Shop 6a 203 Gympie Terrace Noosaville Summer 2015

IN STYLE

hotter hair

Sun soaked salty days, glowing skin and dishevelled hair is what summer is all about. How do you make sure your ‘do’ doesn’t end up looking like a don’t.

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altwater and chlorine can take a toll on your tresses and the ultraviolet rays of the sun can actually cook the hair shaft. The damage is most obvious when we see colour-treated hair becoming faded, bleached, and brassy.

Even hair that isn't coloured will suffer from sun-induced stress. Those UV rays dry out hair and rough up the normally smooth cuticle, or outer layer, of the hair shaft. The most important thing for great summer hair this season is moisture, moisture and more moisture.

HERE ARE THE TOP TIPS FOR HEALTHY HAIR: H2O is the go

Sleep on it

We all know the benefits of drinking plenty of H2O all year round and making sure that our hair is adequately hydrated during the long hotter months is equally important.

Wash your hair at night; pile it up in a bun, a braid, or ponytail before you head to bed and when you wake up, you'll have a nice beachy wave, the perfect look for weekends, or make it work-ready with accessories like a thin headband.

Love it and leave it Your strands will thrive if you invest in a leave-in conditioner. Spray in daily, then style your hair as you would normally do.

Take a break At least once or twice a week, give your hair a break from blow dryers, flat irons and curling irons.

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Work with it If your hair is frizzing out and refusing to settle, don’t spend hours trying to tame it.

Use a conditioner to smooth it and slick it back or secure it into a bun or ponytail.

DD LE S HE RE ’S TO MU D PU , AN D SA N DC AS TL ES

A

PARK TIME AN D TREE CLIMBING, SU PE R HE RO CA PE S AN D FA IRY W IN GS , Our senior staff will conduct a thorough diagnosis addressing your hair needs. Trained in specific techniques we offer you a deep hair transformation and a maintenance regime based on your unique environment.

COLOUR SPECIALISTS | TREATMENT CENTRE PRECISION CUTTING

IT H TO TH E KI DS W S, SC RA PE D KN EE M ES SY HA IR

AN D A TW IN KL E IN TH EI R EY E.

THE SUNNY COAST’S HOME OF ALL THINGS COOL FOR KIDS. Shop 13, 224 David Low Way Peregian Beach QLD 4573

IN Noosa Magazine

Oasis Laneway, Peregian Beach Village.

Phone: 5471 2744

ph:07 5471 2009

www.teepeakids.com.au 52

IN STYLE

"...sun can actually cook the hair shaft..."

Cover up Wear a stylish hat or go for 60s movie star glamour with a scarf to protect your hair from the sun. If you don’t like the thought of ‘hat hair’, use a hair sunscreen that will protect your mane from melting and your follicles from frying.

TREATMENTS

Pay for it

1st and only on the Sunshine Coast

Good hair doesn’t just happen, invest in finding the right hairdresser who understands your style, lifestyle and your hair’s own personality.

Look for someone who shows an understanding of what works best with your face shape, hair type and your ability to style it once you leave the salon. They can also advise the best products to keep you looking your best in between visits. Your hairdresser will soon become your secret weapon to style! before

We asked Adrian of Adrian J Hair for his hot tips for happy hair this summer:

after

The latest affordable and unique patented combination of technologies for more comfort and safety.

– P ROTECT the hair with 7 seconds detangler before swimming –C LEANSE the hair of any nasties with Weekender Shampoo

SKIN RESURFACING

–H YDRATE with U Luxury Argon Oil –S TYLE the hair with Beach Day to create a healthier messy look

REJUVENATION TIGHTENING A unique personalized package to refresh, restore and rejuvenate your skin for a beautiful healthy youthful glow!

SUPERIOR PACKAGE includes: • • • • •

Microdermabrasion VST Skin Tightening IPL-Pigmentation V20-Fractional Vitamin Infusion

HANDMADE JEWELLERY, ARTIFACTS , POTTERY AND SILVER...

COLLECTED FROM TIMBUKTU TO KATHMANDU.

6 Quamby Place, Noosa Heads QLD 4567 Phone 07 5447 5679

Blue building, 50 Mary Street , Noosaville.

Open Tuesday to Friday 9am – 5pm | Saturday 10am – 4pm Phone: 07 5449 7988 | Email: info@timbuktu.com.au

www.ibukihealth.com

/Timbuktu To Kathmandu | www.timbuktu.com.au

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Summer 2015

IN SHAPE

Keep your cool Water you going to do this summer to stay cool, feel cool and be cool? Local Personal Trainer Erin Yarwood jumps into the deep end to help you beat the heat by keeping chilled, hydrated and active all summer long.

LAP IT UP Whether you’re a swimmer from way back, or have never liked getting your hair wet, the fact of the matter is swimming is an awesome way to stay fit during summer, and really anyone can do it! If you’re a confident swimmer try increasing your laps, up your distance or cut down your lap time. Any challenges that make your swim a bit more difficult each time contributes to getting fitter. If you’re not so keen or confident, try a kick-board and flippers or stay in the comfort of the shallow end and hold onto the side while you kick and stretch.

The temperature gauge is on the rise, and it’s only going to get hotter! It’s the time of year where we want to look good in our swimmers and shorter attire, yet the heat often steals away our motivation to feel like exercising. Don’t despair - there are plenty of ways to beat the heat while moving your body at the same time.

The options are endless and can be a whole lot of fun!

WADE YOUR DAYS AWAY Have you ever taken your dog to the beach and walked or run through knee depth water? If not, give it a go. Not only will your dog think it’s the best game ever, but you will be simultaneously getting a great cardio and core workout while also keeping cool.

Your pooch will think it’s pretty cool too.

Introducing

PEVONIA BOTANICA

Organic Skincare: Good for your Skin, Good for your Planet.

Massage | Pregnancy massage Chiropractic | Acupuncture

Located at South Pacific Resort 167 Weyba Road Noosaville Phone 5447 1424

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

IN Noosa Magazine

COURTESY PICK UP AND DROP OFF 54

IN SHAPE

AQUA AEROBICS IS THE NEW COOL

KEEPING YOUR COOL

Love your aerobics classes but find that the heat just knocks it out of you? Then you should source out a reputable local Aqua Aerobics class and dive in (literally). These classes are a whole lot of fun and your body stays at a lovely temperature throughout the session. You also pick up your heart rate while being kind and gentle to your joints, making it the perfect exercise for anyone wanting to try something new. These classes are also guaranteed to involve a good giggle or two, so your tummy muscles will get a great workout, regardless.

Cooling Towels are a ‘must’ exercise accessory and they are selling like hot cakes at my studio. Simply wet these towels and wear them around your neck, over your shoulders or look really funky with them as a headband. Whichever way you decide to don your Cooling Towel, it is an instant cool down and can be used during fitness classes, when you’re out hiking, riding your bike etc. They also come in handy when relaxing at home on those days where it’s just too hot.

COOLING OFF WITH CHALLENGES

BEING COOL AT THE POOL

There are so many new and quirky adventure races and challenges on offer these days. Find a venue near you, and get your mates involved. Most of these events are bound to have rounds where you run through ice, crawl through mud or get sprayed with something of some description. So what better way to cool off, be active and have a heap of fun with your friends. Classic photo opportunities to be had too!

Unless you are one of the lucky ones who have a pool on your doorstep during these scorchers, the next best thing is heading to a local aquatic centre. Noosa has quite a few on offer, including Noosa Aquatic Centre, where there are plenty of options for adults and kids alike. While your little one cools off in the kids’ pool, you can always cool off with an iced frappe in the shade at the café.

WHAT ‘SUP?

REHYDRATING

If you have yet to try SUP (stand up paddle boarding) I highly recommend you do – and Noosa is one of the best places to do it. We are seriously spoiled for choice: SUPing along the Noosa River is such a treat, and an excellent core and arm workout at the same time. For something more challenging, hit the waves and remember if you do happen to lose balance, it’s a soft and cool landing. I can’t think of a better Sunday Funday activity.

Whatever activity you decide to do this season, make sure you remember one vital thing: keep your fluids up and remain hydrated. It not only makes you feel a whole lot better, but allows your body to function the best it can too. Avoid dehydration, dizzy spells, lack of energy and over exertion. So drink up buttercup!

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Summer 2015

IN TOUCH

healing hands Katrina Thorpe explores the power of touch and how it can improve your wellbeing.

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ouch is an exchange of energy between people and sometimes it's so strong you can feel what someone means without a word being spoken but mostly ‘touch’ is a powerful healer for your wellbeing.

Touch is a word we use freely, yet don’t always consider how necessary it is or how frequently we use it to communicate a gesture, our feelings or an expression. What’s really nice about touch is that it conveys so much more than words, yet we often use it to express how we feel about something. Think of the expression ‘Let’s stay in touch’ as it represents a closeness and ‘out of touch’ to represent distance.

a kiss, the touch on an arm, holding hands or a pat on the back. We are happy to touch a complete stranger as a gesture of help, we cuddle each other more during stressful times and new relationships as a sense of bonding and a small child reaches out their hand to touch no matter who we are.

In places where people live in close communities and share a cultural lifestyle, such as Latin cultures, they embrace others touch as it is regarded as part of everyday life but in western society, we don’t embrace touch in the same way as other cultures and it is sad to say it can affect our wellbeing.

“…it’s a super power we all have.”

Touch is a basic instinct and one of the first we use when connecting with others.

Shaking hands, embracing with a cuddle,

People who live alone, some teenagers, elderly and those who live away from friends and family are some of the people who often don’t receive the amount of touch they should.

Why is it so important for our wellbeing and why does it mean so much to us to be touched? Well, Touch stimulates the release of endorphins, the hormone that makes us feel good plus it’s also a pain killer and we have

IKATAN SPA

MI SALON

Ikatan Spa-cation Package 2 hours – $255

Receive 10% off selected products when you book a cut & colour at Mi Salon during January or February 2016!

Foot Ritual + 60 minute Massage + Uspa Organic Facial A two hour vacation for total relaxation Foot Ritual helps the body to destress with a soothing rose petal foot soak and scrub. Ease away stress and tension with a 60 minute relaxing Balinese Massage. Feeling totally relaxed let your mind drift away during the facial with Uspa organic skin care which is safe for even the most sensitive skin. Complimentary makeup. Pregnancy safe.

46 Grays Rd, Doonan | Ph: 5471 1199 | www.ikatanspa.com

THE NOOSA SPA

224 David Low Way, Peregian Beach | Ph: 5471 2009

KANSHA

Top to toe summer escape. Start your journey with a warm mineral foot soak, followed by a full body mystic salt glow exfoliation and a luxurious, antiageing pineapple and papaya cocoon wrap, perfect for dehydrated and sun damaged skins. After a heavenly 5 jet shower, feel the last bit of tension melt away as you are treated to a customised one hour organic Pevonia Botanica facial. A complimentary glass of champagne will finish your well deserved mini escape.

ONLY $205 for 2 hours of sheer bliss!

South Pacific Resort, 167 Weyba Rd, Noosaville Ph: 54471424 | www.noosaspa.com.au

IN Noosa Magazine

Sometimes we are all just too busy to stop and take the time to just cuddle those we love.

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Receive a FREE 15ml therapeutic grade orange or lemon essential oil with any purchase of an ultrasonic diffuser.

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

IN TOUCH

" Touch, Comes before sight, before speech. It is the first language, and the last, and it always tells the truth."

Margaret Atwood

the touch that has the power of connection to convey what we are feeling to others and it’s a super power we all have.

There are plenty of ways you can increase your dose of touch and some are as simple as cuddling a pet, which has been proven to be successful in aged care facilities for improving happiness and wellbeing.

about five million receptors on our skin with 3,000 of those in our finger tips. This explains why our natural response when someone is hurt is to touch them. When someone is sad we cuddle them and holding hands is so caring or romantic. Yet how can touch be all those things at once? It’s our intent behind or with

A soothing massage or a facial are particularly good forms of touch to receive as they are given by trained therapists who understand the importance of touch. It helps your body and mind to relax with the added benefit of improving your skin. Giving someone a gift of a massage or facial is a nice way you can make sure your family or friends who don’t live near you are having a caring touch from someone.

you need one or give out free hugs to others. Yes! free hugs is a thing, often given by random strangers on the streets and it is surprising how many people accept a free hug. Also a great people-watching experience that is guaranteed to make you shed a tear… why is that? Because it’s touching to see others connect and somehow we sense that powerful touch and caring for each that comes with a hug.

Make the effort to cuddle your loved ones and friends more often and ask for a hug if

Give the gift of touch this summer!

IBUKI Look and feel clear, fresh and rejuvenated when you purchase a Vitamin Infusion facial and receive a complimentary microdermabrasion treatment using diamond tip applicators to exfoliate the skin.

6 Quamby Pl, Noosa Heads Ph: 5447 5679 www.ibukihealth.com

LUXE FITNESS ESCAPES

KUNA KANA MASSAGE

An active experience personalised to you.

A dynamic and rhythmic massage using the hands and forearms in long flowing full body strokes.

Invest in yourself or a loved one this Summer and give the ultimate gift of wellbeing with a Luxe Experience package. Awaken your adventurous spirit with our Stand Up Paddle Explore & Recharge morning or enjoy a Sunset Stretch & Meditation Retreat on a quiet beach. Complete your experience with a Luxe Picnic, a selection of Noosa’s finest produce and refreshments.

Gift Vouchers Available & Bookings strictly on availability.

Stemming from the ancient wisdom and philosophy of Huna, these beautifully unique massage techniques nourish and nurture the soul. Immerse yourself in one hour of bliss for just $99 when you mention this ad.

From $230pp or $440/couple Duke Street, Noosa Heads E: bookings@luxefitnessescapes.com.au www.luxefitnessescapes.com.au

Suite 1/16 Sunshine Beach Rd, Noosa Junction Ph: 0418 419 803

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Summer 2015

IN STYLE

Summer’s evocative design ethos focuses as much on Noosa’s lush hinterland as its stunning aqua backdrop, writes Helen Flanagan.

Beach chic with splashes of cool W

hat are the hot trends for a cool summer? Think edgy yet refined and bright open contemporary spaces, a nuance of cool designs with light timber, blue hues, colour pops and water features inspired by the beach and bush.

It’s all about muddy pastels derived from nature and living matter, delicate shades such as greys, dirty pinks, nudes and natural greens, celebrating the perfection of imperfections, and heavily influenced by the concept of a bespoke creation.

“Calling on nature not just to inspire but to collaborate, flesh tones, lichen, moss and stone influence the subtle hues of the palette, derived from chalky brittle elements rather than soft textures,” says Dulux colour expert, Andrea Lucena-Orr. “For those not

bold enough to transform an entire room, try using colours in smaller volumes on accents, trims and accessories or complement colours in soft furnishings.”

Dare to be different? Counter balance soft hues with striking angles and soften paint lines between colours by creating a rough brushed edge for a playful trend detail.

Borrowing from the world of glitz and glamour, dreamy pastels work well in neutral or even masculine settings, and you needn’t bother about giving the space too much of a feminine vibe.

If pink seems way too sweet, opt for breezy mint green.

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109 Poinciana Ave, Tewantin IN Noosa Magazine

www.sevendandelions.com.au 58

IN STYLE

Scandi aka Scandinavian and Hamptons, a town north of New York, are synergistic popular design styles.

Scandi with its quiet, understated aesthetic and flair for affordable, functional furniture using natural materials and traditional craftsmanship is back. Think classic 50s and 60s chairs, bold prints and warm timbers. By adding colour to a room, it’s all about moderation, careful planning and curating a look so colour doesn’t dominate.

Hamptons is defined by casual, relaxed beach living but in a classic, very sophisticated way. The look is bright and breezy, lots of natural light with sheer window treatments.

Meld, mix and match the two minimalistic designs with panache, nautical décor items, recycled timbers, cool shutters, and feature plants such as cacti, succulents or bromeliads. Invest in cushions of different sizes and shapes for balance, harmony, texture and fun, also watercolour prints which are all the rage, plus combine favourite colours with touches of blue, turquoise, coral and yellow, for spaces which reflect the cheerfulness of summer and are the epitome of Beach Chic style.

“…dreamy pastels work well in neutral or even masculine settings…"

Gone are the days when waterfalls, green walls, ponds and fountains were solely outdoors. Proponents of Feng Shui say water brings balance to an interior dominated by other elements such as stone, metal and glass. Ponder a pond in the foyer, cool waterfall below a contemporary staircase, or a green wall with edible plants.

According to John Scomparin of Outside Noosa, water features can be focal points in a room, cover background noises, and conversely a melodious trickle of water can transfer silent rooms into a soothing environment.

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Summer 2015

IN STYLE

Tropical Dreams Nothing says Queensland more than these tropical designs which will add a dash of vibrant colour to your home this summer.

We’re developed a CRUSH on these pineapple-themed conversation starters. The vibrant Pina Azul fabric is from Brisbane designer Social Fabric and available exclusively at midmodoz and Seven Dandelions.

1./ Handmade rocket lamp with rosewood legs and turquoise banana leaf linen shade. midmodoz, Peregian Beach Ph 5448 2314 2./ Designer print shade on standard lamp base or pendant shade. OneWorld Noosa, Noosaville. Ph 5474 3277 3./ Iconic mid-century solid brass pineapple ice bucket. midmodoz, Peregian Beach. Ph 5448 2314 4./ Silver pineapple serving dish, OneWorld Noosa, Noosaville. Ph 5474 3277 5./ Oversized Luxe pineapple cushions with Pina Azul fabric from Brisbane designer Social Fabric, backed with luxuriously soft orange velvet and finished with gold piping. www.sevendandelions.com.au 6./ Pina Azul handmade shade using Australian-designed fabric exclusive to Seven Dandelions with cute ceramic pineapple base. www.sevendandelions.com.au

NOOSA RETAIL STORE

From small treasures to statement pieces, everything to create the perfect home.

SHOP 1/5 GIBSON RD, NOOSAVILLE PHONE (07) 5474 3277 NOOSA@ONEWORLDCOLLECTION.COM.AU WWW.ONEWORLDCOLLECTION.COM.AU

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Summer 2015

camp twist

Karen is a socialite who enjoys the finer things in life. Her week is evenly divided between having lunch with the girls, pedicures, yoga classes and relaxing on a sunlounge by the pool in her one bedroom Sunshine Beach unit. Enjoying the great outdoors was never on her bucket list, until…

IN TENTS

H

er friend Derick drives a 4WD and whenever the forecast was right he’d plan a weekend getaway to one of his favourite camp sites.

On this occasion an extended group of his friends decided on a weekend getaway with a difference. They’d all go glamping!

music playing quietly from a portable sound system.

Afterwards Karen would be able to drift calmly off to sleep between her favourite organic bamboo sheets and dream of what adventures lay ahead.

By day, she could enjoy a book in a hammock, afternoon cocktails, a swim in the nearby lake or ocean and a warm shower knowing that everything, There would be down to the smallest detail was taken no eating food care of by the glamping experts.

This meant connecting with and enjoying the great outdoors while still appreciating the finer things in life.

When initially asked to come along, Karen wasn’t convinced however she warmed to the idea when the others explained what they had planned.

out of tin cans

There would be no eating food out of tin cans. Gourmet meals would be freshly prepared using a traditional slow-cooked camp oven or BBQ. Cutlery and crockery would be set on a sturdy portable table with evening meals by candle light and dinner

Sweet dreams are made of these!

If this sounds like your idea of camping, trial a few weekends away with experienced campers or better still use the services of glamp-and-go experts who set everything up for you to simply walk in and enjoy.

Now that’s what Karen calls sleeping under the stars – in four-star style!

YOU B O OK THE SITE, WE PITCH IT!

Eco-friendly, organic bamboo bed sheets

Noosa Bedding & Beyond Why 100% bamboo?

• Naturally super soft, light and breathable • Thermal regulating, keeping you cool in summer and warm in winter • Hypo-allergenic, great for sensitive skin • 3 times more absorbent than cotton, wicks away moisture, great for night sweats • Anti-bacterial properties deters odours and dust mites.

• Eco-friendly, made from organically grown bamboo, sustainable and renewable • Good for you, good for our planet!

NO OSA TO BYRON AND BEYOND… romantic weekends - weddings - hens nights - kids parties - large groups

www.noosabeddingandbeyond.com.au

PHONE 0415 936 397 PITCHLUXURYCAMPING.C OM

PO Box 1458, Noosa Heads, 4567 Ph: 0417 772 823

a local noosa-based company

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Summer 2015

IN SPIRATION

coastal cool

In the never-ending search for design INspiration, the talented team from Blink Living have some hot tips to brighten up your summer.

Turn your outdoor space into the place to be with pastel hues of the sun, minty green and blush colour palettes – pastels are the hottest trends this year. It’s all about quality craftsmanship in your base furniture pieces, clean minimalistic lines, and simple yet stylish homewares.

KEY ELEMENTS •E mphasise your space through chunky base furniture pieces - driftwood chic offers a traditional beachy, relaxed vibe.

• T urn on the coastal colour palette with pastel hues of the sun and ocean-scape in soft furnishings. Think blushed tones of pink, bleached turquoise and for the ultimate colour zang - zesty yellow.

• T extures and patterns work well with the coastal cool vibe as they add an extra dimension without the need for bold colour statements.

• R ugs work well in any space to create the coastal cool look. Outdoor rugs are another way to add colour and texture (hand-woven) while also creating interest and really helping to anchor the space.

Styling and photography by Helen and Will from Blink Living - a boutique Property Styling and Interior Design agency in Noosa who enjoy the simple things in life - fresh salty air and sand between their toes.

•O odles of lush greenery in oversized potted plants with glossy and wide leaves create that tropical paradise feel - think ‘Pop & Scott’ & ‘Ivy Muse’.

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contact Mark 0418 970 801 7/5 Commerce Court, Noosaville visit www.furniturebymarx.com

www.blinkliving.com.au IN Noosa Magazine

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IN SPIRATION

Create a fresh new space that is perfect for relaxing, dining and entertaining through the long, hot days ahead!

GET THE LOOK 1. Revamp your space through gorgeous outdoor cushions that will instantly transform your entertaining area and can be seasonally updated. The trick is to treat this space like you would indoor – but look out for outdoor fabrics that are UV, weather-proof and mould and fade resistant.

2. Add an outdoor rug to help define and anchor a space, there are some amazing outdoor rugs on the market right now that are as soft as any indoor rug.

3. If going all-out, invest in some base furniture pieces that are quality-made for the harsh elements of outdoor living.

Ensure they are outdoor UV-resistant fabrics, quick dry foams, stainless steel or good quality powder coated metals.

Exterior grade timbers such as teak or white beech which will weather naturally to a soft silver grey.

PRODUCT LIST Cushions by Rapee $19.95 to $59.95 - Eclectic Style Noosa www.eclecticstyle.com.au / EDC Melamine Jug and tumblers $32.75 & $6.60 - Eclectic Style Noosa Hand-woven Black & White Rug $299.95 - Eclectic Style Noosa / Weathered Beech timber furniture POA - Furniture by Marx, Noosaville www.furniturebymarx.com / Goa White Side table $300 - Sasson Home / White Wire Chair $180 - Cassidy & White, Noosaville / Black & White stripe cushions $59 - Cassidy & White, Noosaville / Beach Umbrella $169 - Cassidy & White, Noosaville www.cassidyandwhite.com.au / Model Helen wearing: Zulu & Zephyr swimwear www.zuluandzephyr.com

Summer Love Cassidy & White Vintage and Modern Design

14 Mary Street, Noosaville | Phone: 5449 8576 | www cassidyandwhite.com.au

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Summer 2015

IN SPIRING

Into the woods Have you ever believed in something so strongly that you’d be willing to do almost anything to achieve it? John Caruso unearths the secrets of one local business to find out what makes them stand out from the rest.

T

im Scarce was working out of a shed on a 10 acre property in Noosa bushland when he first met Sally. He’d just left a 12 year career with Boeing, where he was an aviation engineer, to handcraft one-off bespoke pieces of furniture for interior designers.

Sally said when she looked in his sketch book she saw a lot of designs that are still key parts of the Green Cathedral range.

“Tim was working on French-styled pieces that were outside of his aesthetic so I asked him why he wasn’t making anything like the designs in his book,” says Sally. “He told me that no one would buy them. I said you make them and I will sell them.”

Sally took out a personal loan to ‘buy’ a few weeks of Tim’s time and from there the first Babanees stool was created and a batch sent to a store in Hastings Street.

“We sold 10 in the first week, mostly

to Melbourne visitors and then two months later we had two stockists down south asking for more,” Sally explains.

For a start-up, creating the stool first made economic sense. The production and prototyping on an item that small made it easy for Tim and Sally to refine their ideas into a spearhead for their range.

“We didn’t have a business plan at this early stage,” says Sally. “We started with timber that was reclaimed, it had a lot of flaws and we were hand painting each piece.

“We had a lot of development to do with the design. Tim and I would make 10 stools a week back then, now we’re making 100 in half that time.”

Sally had worked for bigger national brands as well as smaller family-run business models before meeting Tim. “The focus was always to stay true to what you’re trying to achieve,” Sally said.

“For Green Cathedral, it was to reflect the Noosa lifestyle - coastal, fresh and modern.

“For us it’s more important to be authentic.

So when people look at a piece they know that it is from us. The same curves and the same shapes are repeated in all of our furniture and designs.

“Occasionally it’s ok to step outside of the boundary with a new radical design however it’s important to stay true to your roots.

We like to be iconic and to be remembered.”

The interest in Green Cathedral’s products continues to grow, mostly from Melbourne.

As a result, the business is preparing to open a flagship store in the Victorian capital three days a week and by appointment.

The showroom in Noosa will close, however the local factory that employs six full time staff will continue, taking on more apprentices in 2016.

This Melbourne-led demand in product

Welcome home to Stonebridge Sanctuary FEATURES: • Fully insulated 500m2 rendered block and steel home • Spacious master bedroom with fully tiled ensuite, walk in robe plus 3 generous bedrooms with built-ins • 5 star quality main bathroom • Black Wattle chef’s kitchen with second butlers sink in main kitchen • 18m x 8m x 8m high colourbond shed with insulation • Self-contained studio • 20,000 gal concrete tank plus 15,000 tank for the shed • 175m aggregate driveway • All gardens irrigated from dam • Side gazetted road with 3 side entrances • Rear flat 5 acres to suit horses, stables, round yard, golf course or your dream project

Address: Traveston Price: Forthcoming auction Land size: 4ha (approx 10 acres) Bedrooms

4

Bathrooms

2.5

Garage

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Agent: Jenny Straughair Mobile: 0407 778 363 IN Noosa Magazine

66

Dream lifestyle for those seeking total privacy and relaxation. Amazing landscaped gardens. Perfectly sited north-facing master builders own home. Rural mountain views over large free form dam with jetty, 70m boardwalk and arched stone bridge.

Designed for entertaining. Stunning property to capitalise on niche wedding market.

Must be inspected!

has been great for business however Sally and Tim still wanted to increase the brand profile locally so when Noosa Civic Shopping Centre Manager Brian Turner approached them about making some pieces for the centre, Green Cathedral jumped at the chance.

Brian said a significant part of reducing the environmental footprint for the centre had been sourcing local suppliers who not only represented the Noosa style, but incorporated sustainable practices into their businesses.

Sally. “However, Noosa Civic remained committed to working with us and now we can add commercial furniture to our range.”

Green Cathedral has already sold four pieces to people who want them in their home.

“For us it’s more important to be authentic.”

“Noosa Civic engaged Green Cathedral because the company achieved those objectives for us,” he said.

“Delivering the finished products to specs was a difficult process because it had to be rated and certified to a level six commercial rating which is an expensive process,” explains

“Our designs are driven by our customer’s request,” says Sally. “Tim is the ingredient to our success. He works hard and passionately on his designs and he never gives up.

“We've had so many knocks where we’ve literally been on the bones of our arses selling everything in the house to keep going. At one point we were eating off a plastic Bunnings table because we had sold everything in the house,” recalls Sally.

Green Cathedral’s Melbourne showroom opens in January 2016.

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TOP TIPS FOR SUCCESS • Start small • Work within a manageable budget • Stay true to what you’re trying to achieve • It’s ok to step outside of the boundaries • Be authentic • Be open to new opportunities • Work hard and passionately • Be prepared to make sacrifices • Never give up

Summer 2015

IN SPIRATION

OUTSIDE WINNERS Who better to ask about creating amazing spaces than Noosa’s latest award winners?

L

ocal landscaping firm, Outside Noosa, recently picked up two prestigious gongs at the 32nd Landscape Queensland Construction Excellence Awards held in Brisbane. Taking home ‘Best Maintenance – Commercial’ (for contracts up to $250,000) and ‘Best Residential Landscape Construction (for projects up to $80,000) capped a big year for the business, which has also seen it rehouse to Rene Street, with a design studio and showroom.

The Maintenance Award recognised Outside Noosa’s work within the Noosa Springs residential precinct, a project with which the business has enjoyed more than a decade-long association. Outside Noosa trumped three other finalists to win this highly competitive category.

The second category win applauded Outside Noosa’s reconstruction of an existing garden at Sunrise Beach. Outside Noosa took out this award ahead of six other finalists from across the state.

The initial client brief asked for some structural ingenuity to realise a large, contemporary, usable space, replacing a backyard that had long since lost its appeal.

LANDSCAPE QUEENSLAND

CONSTRUCTION

EXCELLENCE

AWARDS 2015

AWARD-WINNING • LANDSCAPE ARCHITECTURE • • CONSTRUCTION • • GARDEN MAINTENANCE • LANDSCAPE QUEENSLAND

CONSTRUCTION

EXCELLENCE

AWARDS

4 Rene Street, Noosaville Phone 5448 0250

2015

www.outsidenoosa.com.au

IN Noosa Magazine

68

IN SPIRATION

Award Winner

Outside Noosa’s redesign had structural integrity at the core, and employed the very best landscape products. The project is notable for the exemplary precision with which the Outside Noosa team installed every element, including more than 200 square metres of bluestone paving and free form walling stone for two feature outdoor fireplaces.

The home owners, who are based overseas, were on hand for only a fraction of the construction period, trusting Outside Noosa to get the job done to a high standard in their absence.

Outside Noosa Co-owner and Manager, John Scomparin, said his clients took confidence from the initial architect plans and drawings that had been honed in consultation with them via emails.

With approximately half of his design and construction business coming from non-resident homeowners, John says this approach is not at all unusual and is one of the many benefits of his firm having an in-house landscape architect.

For a layperson, and with choices abounding, it can be difficult to determine

what’s what garden-wise. So, with an eye for quality, and the trophies to prove it, we asked John for his take-home advice to turn any Noosa garden into a showstopper and he’s nominated four key considerations: •C onnect indoor with outdoor, with the use of viewpoints from certain rooms.

“Extending views will help bring certain aspects from outdoors, to the inside.

It could be as simple as a feature pot or water feature.” reate outdoor settings with ambience, •C height, shape, colour and texture.

“Balance soft furnishings, plants and wall décor such as screens or garden lighting.”

•B uild a dramatic effect with plants of different shapes and colours.

“Different coloured foliage with varying leaf patterns that suit the climate and conditions are ideal for creating drama – and don’t forget to prune and fertilise for summer growth.”

And, to take it to the next level “Outdoor fireplaces and kitchens are creature comforts that are redefining Queensland living.”

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Summer 2015

IN TROSPECTIVE

Straight Shooter

From rock gods to homeless shoe-shiners, Paul Smith’s photographic exhibition will make you stop and think about the small corner of the of the world we inhabit and why we don’t do more to change it.

E

very Sunday over 52 weeks photographer Paul Smith shared a portrait he had photographed with the goal of unearthing the untold story of its subject.

Welcome to The Sunday Portrait Project, an exhibit that will be held at The J Theatre from December to January 2016.

Paul, a renowned music photographer, has spent many years aiming his lenses at artists like Pearl Jam, Pink and BB King. His photos have

appeared in Rolling Stone Magazine and publications across the globe, however there was a deep desire to rediscover his love of photography by taking on a project for himself instead of simply pleasing clients.

“I really loved just having fun with photography again, being able to indulge my artistic whims and push myself in different ways,” says Paul.

“I’ve enjoyed the story-telling aspect of the project, and the opportunity to meet the personalities involved, from international stars to the homeless.”

The exhibition will take you on a weekly visual journey of the subjects he’s photographed from high profile musicians and celebrities through to everyday people he met on the street.

The year-long project features 52 portraits and personalities including musical legend James Brown, singer Florence Welch, TV chef Pete Evans, Olympian Ian Thorpe, musician Geoffrey Gurrumul Yunupingu, ex-Iron-Man Darren Mercer, a heavily tattooed Maori gentleman and a homeless shoe-shiner from Sydney, Brian.

The short commentaries with each shot and sometimes the photograph itself have resulted in controversy, mixed opinions and debate on social media where Paul has shared his work.

Week 22’s ‘Untitled’ photo of a seemingly bloodstained child pointing a gun at the camera sparked a heated online feud between

IN Noosa Magazine

70

strangers from around the globe about violence in children’s television and video games.

“I don’t understand why a deadly weapon used to intimidate and kill should be promoted as a plaything,” he said.

“I just wanted to make people think, and to be honest, I think many of the responses the photo provoked perfectly highlighted the hypocrisy of people who are happy to let their kids play Call of Duty, but freak out when they see a boy with a toy gun and a bit of lipstick on his shirt.”

If you’d like to be simultaneously entertained and challenged, then this thought-provoking photographic exhibition will be worth marking on your calendar.

The Sunday Portrait Project will be on exhibition at The J, 60 Noosa Drive from 5 December until 31 January 2016.

IN THE ARTS

Arts Radar

SUMMER EXHIBITIONS

Noosa artisans are not resting on their laurels over the festive season - there is an abundance of interesting exhibitions and free activities for the kids this summer.

Check out what’s on and find your inner artist!

Noosa Regional Gallery Summer Exhibitions 9 Pelican St, Tewantin www.noosaregionalgallery.com.au SQUEEZE: GREEN The 6th biennial art educator exhibition, Squeeze, encourages teachers out of the classroom and into their studios to explore the theme: ‘Green’ in their work.

10 December 2015 – 31 January 2016

Pomona Railway Station Art Gallery 10 Station St, Pomona www.pomonartgallery.com HELEN LAWSON: “BETWIXT AND BETWEEN” Helen Lawson will present her solo exhibition, Betwixt and Between, which reflects both the real and the abstract world that is constantly changing around us. The diversity of our local environment lends itself to the expression of both contemporary and traditional styles and in various media.

21 November - 22 December 2015

PAINTING WITH LIGHT: MIA HACKER

LYN FRASER-ROBERTS

Mia Hacker paints with light – using a combination of painting, drawing and photography. In this exhibition, Mia offers a second look at the most common objects and scenes around us every day, capturing these moments and re-interpreting them as abstract visual statements.

9 January - 11 February 2016

5 February – 6 March 2016 TASTE OF ART: DISCOVER NOOSA Friends of Noosa Regional Gallery present its fifth annual group show, Taste of Art, exclusively organised for its creative members showcasing the rich and diverse local creative voices from artists and hobbyists alike.

5 February - 6 March 2016 SUMMER HOLIDAY WORKSHOP PROGRAM Engaging and creative art workshops for children aged 5 - 12 years based on current exhibitions.

5 to 8 years: 11am - Noon 9 to 12 years: 1.30 - 3pm $8 per person. Bookings and pre-payment essential: 07 5329 6145 16 & 17 December 2015, 6 & 7 January and 13 & 14 January 2016 GLASS WORKSHOPS WITH JOANNA BONE & AARON MICALLEF Create your own design and sandblast it onto a glass vessel of your choice. Fantastic Christmas gift idea!

Session Times: Morning 10.30am - 11.20am Children 7+; 11.30am - 12.20pm Children 7+ Afternoon 1pm - 2pm Children 7+ and Adults; 2.15pm - 3.15pm Grown-ups session

Lyn will be presenting her delightfully popular mixed media, watercolour and acrylic works in early 2016.

TELENA ROGERS This charming exhibition will feature practical sculptural ceramic jewelry and masks by the talented Telena Rogers.

13 February – 16 March 2016 Green Cathedral 27 Rene St, Noosaville www.gonetosea.org GONE TO SEA: ADAM HARRIDEN Adam Harriden is bringing back the polaroid!

His latest works focus primarily on people and their connection with the ocean. Each carefully hand crafted image offers both a glimpse into another era and a refreshing counterpoint to today’s era of instant digital photography and Instagram.

Lyn Braiden, Relics, mixed media.

Image: Wild Honey Photography

10 DECEMBER 2015 – 31 JANUARY 2016

SQUEEZE: GREEN The 6th biennial art educator exhibition.

Squeeze encourages art educators out of their classrooms and into their studios to expand their arts practice. Visual art educators participating in Squeeze 2015 are set the challenge to explore the theme: ‘Green’ in their work - a topic that provides many avenues for exploration and interpretation.

PAINTING WITH LIGHT Mia Hacker paints with light, combining an interest in painting, drawing and a love of photography. Light creates shadows, reflections and movements and the eye can be tricked into thinking objects are certain things when in fact they may be something completely different.

5 FEBRUARY 2016 – 6 MARCH 2016

TASTE OF ART 2016 DISCOVER NOOSA Friends Noosa Regional Gallery presents its fifth annual group show exclusively organised for its creative members.

Early December 2015 – 1 March 2016 Noosa Regional Gallery opening hours:

Butter Factory Arts Centre 11a Maple St, Cooroy www.noosaregionalgallery.com.au/bfaccoming-soon APT8 KIDS ON TOUR WITH QAGOMA The Queensland Art Gallery - Gallery of Modern Art (QAGOMA) is hitting the road, offering dynamic art activities for children created by participating Asia Pacific Triennial artists.

These free, self-paced activities will be running between 10am and 3pm each day, closed Monday. No bookings required, just turn up ready to create your very own masterpiece!

$12 materials included. Bookings and prepayment essential on 07 5329 6145.

APT8 Kids on Tour is proudly supported by Principal Benefactor Tim Fairfax Family Foundation.

15 December 2015

16 –24 January 2016 71

Tuesday to Friday 10am – 4pm Saturday and Sunday 10am – 3pm Closed Mondays, public holidays and during exhibition changeovers.

Christmas Hours: Noosa Regional Gallery will be closed from 2pm Thursday 24 December 2015 and will re-open at 10am Tuesday 5 January 2016.

NOOSA REGIONAL GALLERY Riverside, 9 Pelican St, Level 1 Phone: 07 5329 6145 www.noosaregionalgallery.com.au

Summer 2015

THE

barefoot

CORPORATE WARRIOR

Renaissance (Wo)man Paul Bird investigates the emergence of a new Species Down Under the Surprising Aussie Renaissance (Wo)Man

H

ave you been to a backyard BBQ and spotted an average looking bloke, beer in hand, shorts, t-shirt and thongs (insert average looking woman if you like although I am aware there is no such creature!)?

I’ve had a personal goal to be a modern Renaissance Man – equally at home at the State of Origin or running a marathon as delving into an anthology of English poetry; a re-reading of H.G.Wells’ War of the Worlds; and enjoying a thought-provoking play or orchestral performance of Bottesini’s No.2 Concerto.

You say “g’day” and start a conversation. Because we’re blokes (apologies to women but my observations later apply equally to you as well) we might commence with the latest sport result. Fairly safe ground and almost guaranteed to elicit a response.

Modern Renaissance Man is someone who follows his passions, no matter how diverse or diametrically opposed, unfettered by the strictures of Old World clichés or stereotypes.

As we dissect the latest Ashes defeat or our World Cup rugby fortunes we eventually ask: And what do you do?

The Aussie Renaissance Man shuns that snobbery and the constraints seem to have been thrown off, combining liberal democracy with a strong, authentic streak of egalitarianism sauced-up in the past 40 or so years with lashings of multiculturalism.

This is where the surprise begins. We might be talking to a poetry-loving tradie who has just returned from three months working in Indonesia on a mine site or the gas platforms off the Kimberley; or a rescue service chopper pilot or scuba dive instructor who travels the world’s most famous dive sites while ticking great museums off his bucket list. How about an internationally acclaimed academic, an expert on skin cancer and president of the local Aussie Rules club; a lay preacher returned from an archaeological dig in the Holy Land; or a leading company director with plenty of money who now devotes himself to philanthropic work.

Class-based stereotypes and clichés seem to be alive and well in many other countries where one is either a sporty type or an intellectual type. In some countries such a combination might be regarded as “strange” or eccentric. Here it seems to be increasingly admired.

Old World paradigms suggest that if one is a sporty person then one is not really exhibiting high intellectual capability. You’re uncouth, loud and “earthy”. The sporty type is also more likely to be into rock, pop or metal music.

Equally the be-thonged person might be absolutely passionate about any one of a number of sports but has just returned from his or her annual pilgrimage to Sydney to see the Archibald Prize for portrait exhibition. They may also be a devotee of classical, jazz or heavy metal music!

And this is where the surprise of our great southern land begins.

On the other hand if one is an intellectual one must be into classical or jazz music, the latest art exhibition, fashion and literature.

In some countries even the way people dress seems to define them in terms of background and what “box” they fit into.

The greatest surprise of all of is that for an Australian, none of this IS a surprise.

Regional accents, dress codes, latent notions of class and education, while perhaps providing a certain comforting societal structure and conformity almost certainly guaranteeing harmony, can also lead to a stifling snobbery which fosters a rebellion of spirit. This can result in the mass exodus of the youngest and brightest minds seeking their own personal renaissance.

A Renaissance Man is simply a clever person who is good at many things. Leonardo da Vinci, who combined his expertise as a painter with ground-breaking knowledge of mathematics, engineering and science; and Michelangelo – a painter, sculpture, architect and poet – are often cited as the outstanding examples of a Renaissance Man (read or Woman for all subsequent references). While Benjamin Franklin did not live in Renaissance times he also embodies the concept, a talented writer, printer, politician, scientist and soldier.

Australia – the land of the Renaissance (Wo)Man – beckons.

Their loss is our gain.

I seem to meet a lot of Renaissance (Wo)Men here, locals and those who have been drawn to our culture, freedom and landscape.

Sir Winston Churchill was another – politician, historian, novelist, military man, painter and sportsman.

Our perceptions of self can cope with being an eclectic mix of sport and art. Physical and intellectual. Appreciative of a good sonnet as well as a solid Wallabies scrum!

Many of the greatest figures in history were, in fact, great examples of the Renaissance Man polymath.

The visual embodiment was Da Vinci’s “Vitruvian Man”, drawn around 1490 and seen as an attempt to blend art and science, to depict Man’s relationship to nature and the perfect geometric and male proportions. Derived from a passage in the works of First Century BC architect Vitruvius, a Roman who was himself a Renaissance Man.

It makes us interesting and moves us way beyond the old Ocker Yobbo image.

Let me immerse myself in Old Country civility and delights from time-to-time but always return to the unpretentious Renaissance Men and Women of Noosa and beyond.

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Summer 2015

morning dew on the gum leaves and he can't really see through the windscreen kicking it over and she starts first time warming her up before the break of light single fins on the roof racks dust and her in the rear view and this little town feels like the jewel in the crown and that little dirt road is all dressed up now all her shifting sands her changing tides but she stays the same her long clean lines her perfect curves forever blue and when she stands tall they stand in awe she's a festival a point break dream noosa a timeless beauty queen Nekita Roberts @nekitaroberts www.nekitaroberts.com

一伀伀匀䄀

☀ 䰀漀挀愀氀氀礀 伀眀渀攀搀 伀瀀攀爀愀琀攀搀

䘀甀氀氀 刀愀渀最攀 漀昀 䄀瀀瀀氀攀 倀爀漀搀甀挀琀猀 䌀愀洀攀爀愀猀 ☀ 䌀愀洀攀爀愀 䄀挀挀攀猀猀漀爀椀攀猀

䘀漀爀 愀氀氀 礀漀甀爀 瀀栀漀琀漀最爀愀瀀栀礀Ⰰ 攀氀攀挀琀爀漀渀椀挀猀 愀渀搀 瀀爀椀渀琀椀渀最 渀攀攀搀猀 瘀椀猀椀琀 一漀漀猀愀 䌀愀洀攀爀愀 䠀漀甀猀攀 琀漀搀愀礀℀

䠀漀洀攀洀愀欀攀爀 䌀攀渀琀爀攀Ⰰ 䜀椀戀猀漀渀 刀搀Ⰰ 一漀漀猀愀瘀椀氀氀攀 眀眀眀⸀挀愀洀攀爀愀栀漀甀猀攀⸀挀漀洀⸀愀甀⼀渀漀漀猀愀瘀椀氀氀攀 眀眀眀⸀昀愀挀攀戀漀漀欀⸀挀漀洀⼀䌀愀洀攀爀愀䠀漀甀猀攀一漀漀猀愀瘀椀氀氀攀

IN Noosa Magazine

74

圀椀搀攀 刀愀渀最攀 漀昀 䔀氀攀挀琀爀漀渀椀挀猀Ⰰ 䤀渀挀氀甀搀椀渀最 䠀漀洀攀 匀攀挀甀爀椀琀礀Ⰰ 䠀漀洀攀 吀栀攀愀琀爀攀Ⰰ 刀䌀 吀漀礀猀Ⰰ 倀愀爀琀猀 ☀ 䴀漀爀攀℀

ENDLESS SUMMER HOME OF THE ICONIC BABANEES STOOL

DESIGN GALLERY: MELBOURNE 235a St Georges Road, Northcote VIC 3070 OPENING JANUARY 2016 Phone 07 5474 3411 furniture@greencathedral.com.au www.greencathedral.com.au

DESIGNED AND MADE IN NOOSA SINCE 2009