IN Noosa Magazine - Winter 2015

I’M YOURS, TAKE ME!

A MAGAZINE TO CAPTURE THE SPIRIT OF OUR PEOPLE AND ESSENCE OF OUR PLACE ISSUE 04 Winter 2015

i sea u

CAPTURING THE TRUE ESSENCE

OF LOCAL CHARACTERS

INFORM

INSPIRE

INDULGE

SPACE TO GROW IN COOROY

LARGE LEVEL BLOCKS – 763m2 AVERAGE SIZE...

Land from $222,500* Featuring large, level blocks in a boutique community surrounded by parkland, the release of Greenwood Grove Stage 4 is a rare opportunity to secure the best of Noosa Shire living.

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For more information visit www.greenwoodgrove.com.au Ph: 07 54477198 E: info@greenwoodgrove.com.au * Please note: content, photographs and illustrations are intended to be a visual aid only and do not necessarily depict the actual development. Greenwood Grove gives no warranty and makes no representations as to the accuracy or sufficiency of any description, photograph or statement contained in this advertisement. Average land prices as at March 2015.

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Large, level blocks, averaging 763sqm In the heart of Noosa Biosphere Small town living with city convenience 20 minutes to Noosa Main Beach Access to Bruce Highway (90 mins to Brisbane) Train Station in Cooroy – Direct line to Brisbane Set in the historic hinterland gem of Cooroy

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Contributors

Editor’s note Matt Golinski

Tony Cox

Nina Shadforth

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.

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 wine cellar being located in Melbourne.

Nina Shadforth is the Gallery Director of the Noosa Regional Gallery and Butter Factory Arts Centre, Cooroy. Well-versed in the visual arts, Nina has worked professionally for over two decades in the arts and cultural sector. Outside of her gallery director role, Nina works in a voluntary capacity as curator for the team at TEDxNoosa.

Erin Yarwood FITNESS

Skye Giles

Cath Manuel

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 has a reputation amongst her clients for being ‘The Smiling Assassin!’

This young entrepreneur specialises in social media marketing and trend forecasting with a large following both Australia-wide and internationally.

Her lifestyle and fashion blog @australianfashionblogger and styling business positions her as an upcoming influencer of all things fashion.

An experienced Horticulturist, Organic Gardener, Horticultural Therapist, Consultant and Educator, Cath has a great passion for growing fresh, organic food and enjoying it with family and friends. She is also focused and passionate about helping others to live a sustainable and healthy lifestyle and connecting with the earth.

FOOD

It seems winter has finally arrived, although we never know how long for. A few chilly nights is all it takes for us to be reaching for the blankets and the beanie and locking ourselves indoors! It is actually the best time to be out and about on the street, embracing the fresh air, defrosting in the sun and indulging in the winter comfort food that is so lovingly prepared by our local restaurants. The hinterland is stunning and while it may seem too cold to dip in the ocean, our story on ocean therapy may provide some inspiration! Otherwise, just snuggle up, indulge in retail therapy or pampering treatments and wait for the chill to pass.

We are thrilled to be delivering our 4th edition and have loved the feedback we receive from readers and advertisers. We would like to acknowledge the local businesses that have supported us on this journey.

Please support them in return – they are the fabric of our community and key contributors to our economic wellbeing. #lovelocal

Deb Caruso

FIND US #innoosa

ART

GARDENING

FASHION

Nugget & Al

Katrina Ryan WELLNESS

LIFESTYLE

Nathan ‘Nugget’ Dell is a well-known local boy. If you didn’t go to school or Uni with him, you have almost certainly, surfed with him or played cricket or rugby against him. He has worked in the media for15 years, including presenting Zinc’s breakfast program with Al Doblo for over six years. Al has been on radio for as long as he cares to remember. He has a special love for Noosa, having helped set up its first FM radio station, which is now known as 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.

Although Kristie left her heart in Noosa long ago, she returns often to re-invigorate in the sunshine, warm ocean and world-class restaurants.

Abandoning fifteen years of corporate daily grind in law then real estate, Kristie writes to inspire people to live well, seeking stories that offer a practical and often humorous approach to travel, lifestyle and wellbeing.

MUSIC

ne) ane

WINE

Kristie Hayden

IN DULGE

Better red tha

IN SIDER

I’M YO URS,

TAKEKIDS TEEPEA ME!

Spring DEADLINES: Bookings close: Friday 7th August 2015 Art Deadline: Friday 14th August 2015

With unrivalled distribution and a commitment to quality, IN Noosa Magazine wants to work with you to grow your business. Want to know more?

Email hello@innoosamagazine.com.au

he mercury is dropping, budgie smugglers the safely returned their winter to hiding place draw and in the top now we seek warmth of solace in the red wine.

Nothing beats feeling of glass the torrent of crimsonagainst lip and a gentle liquid flowing crevice of to every your mouth eventually way to your finding its stomach as warming magic it weaves its via your throat and chest.

I may be showing my aroma-wis e and texture-wiscolour bias but leaves the e red wine other stuff for dead months and is more stimulatingin the cooler provoking. and thought That actually of wine wanking, sounds like a bit stuff and where I just like to drink the red better to start than shiraz.

Shiraz is grown in just about wine region every in Australia, Tasmania, including and ranges from spicy, medium-bo died, savoury to voluptuous wines through , and everywherinky, full-bodied brutes e in between.

Enough talk.

As they Masterche f, “let’s taste”! say on

Check out the other cool stuff at www.teepeakids.com.au or on Facebook.com/Teepea-Kids. Your kids can probably show you how…

A MAG AZINE CAPTURE TO OF OUR THE SPIRIT ESSENCE PEOPLE AND OF OUR PLACE ISSUE 04 Winter 2015

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

CLOSE CALL!

IN THE KNOW

It’s great to see Teena and team at Surf meets Southwest back on the horse after almost closing down. Check out their new stock at Gibson Road, Noosaville.

In all, let's take a look outstandin at some g wines from Australia's will regions, one Classic Malibustrongest two a producer, one a modern more traditional open for business at 16 allegiance s in both campsand one with Mary Street on 1 July, wave with a little after fire destroyed theirto France and history.

Until year.next time, business earlier this good drinking ‘Drop in’ and say hi or ! visit Facebook.com/ ClassicMalibuNoosa

BACKYARD BEAUTY

The Noosa Everglades are one of Australia's most sought-after experiences yet most locals haven't even been there! What are you waiting for?! www.noosaevergladesdiscovery.com.au

i sea CAPTU

RING

INFORM

INSPIRE

INDULG

THE TRU

u

$20-$25 Barossa Valley 2013 Sang de Pigeon Shiraz

This wine represents the more elegant

style of Barossa shiraz.

Made by Michael Hall, basically a one man operation who makes exceptional wine Sturt, experience (duxed Charles Cullen, Henschke,at Giaconda, Shaw & Smith among others) this is his entry shiraz. Plum and dark fruits level bodied with medium sweet spices elegant mineral and an thread. Classy wine for just under $30.

$25-$30

Studio Revamp is an Aladdin’s Cave of eclectic revamped furniture, antiques, collectables and objets d’art - Asian antiques, Peruvian ceramics, Solomon Islands basketry, mirrors, lamps, boxes, cushions, candleholders, jewellery and original artworks – all affordably priced and divine!

Life is way too short to have sh!t coffee. Luckily The Coffee Training Co is here to help! The brain child of Brent Deller, The Coffee Training Co offers courses covering Barista Basics, Latte Art and Prepare & Serve Espresso for anyone chasing a nationally recognised certificate. The world is already a little brighter for the 100+ home coffee lovers and baristas of the

Owner Nadine Hamilton is an avid hunter/collector and loves the thrill of discovering and revamping unique and quirky pieces. She also loves any excuse for a treasure hunt so is happy to source specific pieces for you!

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future who have undergone training.

If you like to try before you buy, visit Brent’s espresso bar from 6am to 3pm Monday to Friday and 7am to 11:30am Coffee, *andBatch Saturdays. Sample Brent’s own brand of First some pretty awesome many but wequestions ciders, cocktails see the team in action and roast him with aswell

Details and delights can be found on Facebook.com/ StudioRevamp; Instagram @studio_revamp or discover the little red cottage at 791 Noosa Eumundi Road, Doonan.

as you like!

couldn’t be bothered

IN Noosa Find out more on Facebook and Instagram Magazine @thecoffeetrainingco; www.thecoffeetrainingco.com.au; in person at 2/8 Venture Drive, Noosaville or by calling

S

and wines as counting all of it…

15

3/255 Gympie

Terrace

28

Winter 2015

$50-$55 Barossa Valley 2010 Eligo Shiraz No venture into shiraz should the realms of Barossa see us avoid wines. When aspirational it not many can comes to pedigree, compare to Having been John Duval. at years, including Penfold’s for 29 being the of Grange, custodian John Barossa wines Duval is now making for himself.

Eligo Shiraz His 2010 features dark and spices fruits, plum closing tannins. Stylistically, with persistent very different Grange, at to around $100 lovely special a bottle a occasion wine.

bottles CRAFT of beer on the wal * l

-

07 5455 /FluxRe 6540 staurant Lounge

1300 25 30 30.

E

Rhone Valley 2010 Guigal St Joseph A little homage to the Rhone never goes Valley astray and can pay a whilst you bucket-load desire I prefer should you Value for me to sniff out value. appellation sees me in the of St Joseph.

Guigal St The 2010 Joseph graphite nuances has red fruits and with fine tannins and bright, fresh of the Northern acidity. From one Rhone’s leading producers this appellation represents great value seeking entry for those Syrah at sub to Northern Rhone $50.

$95-$100

Visit Flux Instagram Facebook or beer eventsfor upcoming .

♥ treasure trove ♥

E ESS OF LO ENCE CAL CH ARACTER

McLaren Vale 2013 Wirra Wirra Catapult Shiraz

2013 Wirra Wirra Catapult from McLaren Shiraz Vale Australia features in South rounded plum and red fruits framed by elegant tannins and juicy acidity. around $25 For it’s pretty smart booze.

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GRE55181_InNoosa

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Tony Cox shows where his tastes lie that keep him warm as he uncorks and fuzzy the favourite at night. drops

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Created with love by a mum of two crazy boys and featuring a hand-picked of the selection of the coolest local, national and international designs made has highest quality, for the rad-est kids! Teepea Kids in the Noosa Junction between! beanies, bracelets, boots, cool things for bedrooms and everything in the mini They are the exclusive stockists of this adorable Bella and Lace tutu for a Sarah Jessica-Parkers and North West wannabes. Do we have to throw tantrum to get it in adult sizes?! Peace. Love. Teepea Kids.

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IN SIDE

41 10 22

IN SPIRING 10

Keith Hamlyn’s photographic project captures the transformational powers of the ocean.

IN SATIABLE 22

Matt Golinski’s mouth-watering recipes warm the coldest hearts and satisfy dietary needs without sacrificing flavour.

IN SEASON

20 Winter’s freshest produce and inspiring recipes.

IN STYLE 41

Brighten your life and glow away the chilly weather with these illuminating pieces.

IN DULGE 34 Get the good oil on how to look after your body during winter.

EDITOR/PUBLISHER: Deb Caruso, deb@innoosamagazine.com.au PUBLISHER: Paul Bird ADVERTISING ENQUIRIES: Jasmin Boyd, 0406 658 640, jasmin@innoosamagazine.com.au; Meta Georgeson, 0414 549 741, meta@innoosamagazine.com.au EDITORIAL SUBMISSIONS: hello@innoosamagazine.com.au PHOTOGRAPHER: Keith Hamlyn, 0438 930 963 keith@fotosinnoosa.com, www.keithhamlyn.com. www.fotosinnoosa.com GRAPHIC DESIGNERS: LED Design, Paul Sheavils, 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: 12,000 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: Thomas Bexon, i Sea U. Portrait by Keith Hamlyn www.fotosinnoosa.com; keithhamlyn.com

REFURBISHED & RE-OPENED

CLOTHING

ACCESSORIES

HOME

DECOR ART

What happens when you live near the beautiful Noosa beach and have a love of fashion, rustic furniture, homewares and leather? The result...

Surf meets Southwest.

A unique shopping experience where you can find an outfit, choose jewellery made

by Native Americans, take home a piece of handmade furniture or see some amazing art and surf photography.

A place where stories are told.

3/3 Gibson Rd Noosaville 4566 Queensland Australia | p: 07 5474 2037 | e: info@smswest.com.au www.surfmeetssouthwest.com.au IN Noosa Magazine

4

SurfmeetsSouthwest

the ng

The Team

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JASMIN BOYD /ADVERTISING As the former President of Sunshine Beach Surf Club and Noosa Biosphere’s Social Board, Jasmin is passionate about her local community. She also understands business having been a small business owner herself. She somehow fits in caring for four beautiful children alongside growing the magazine.

META GEORGESON /FEATURES Meta has been working in publicity and media sales for 25 years and brings a wealth of knowledge to our team.

As a long-time resident, 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, with two beautiful children in tow, is dedicated to her community.

SHARON WRIGHT /GIRL FRIDAY

IN SPIRATIONAL 44

As a public relations and communications professional with extensive experience in the corporate and social enterprise sectors, including as project manager for Jamie Oliver’s social venture, Fifteen Foundation in London, Sharon brings a broad range of skills and experience including business management, stakeholder engagement and communications.

Jandamarra Cadd is a peaceful warrior using art as a statement for Indigenous equality and social justice.

KEITH HAMLYN /PHOTOS 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.

LED DESIGN /DESIGN

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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!

IN THE GROUND 42

Grow and make your own herbal teas.

5

Winter 2015

IN STYLE

Turning heads!

Event: Adrian J Hair first birthday celebrations.

Some of Noosa’s best-tressed raised a toast to Adrian, Alexander, Phil and Annie to celebrate the first year of business of Adrian J Hair in Sunshine Beach.

The drinks were flowing and the guests were glowing with some of the best ‘dos in the village.

Mad as!

Event: Mad Hatter’s party Hat’s off to Mal and the team at Flux Restaurant and Lounge who celebrated the venue’s second birthday and first Australian Good Food Guide Chef’s Hat with a Mad Hatter-themed feast. The sold-out event was held on two nights and featured the Top 10 favourite dishes from the past two years.

Local lads Event: Limited Run Local lad and barista-about-town Dan Prior gathered a few of his arty mates together to showcase their work and raise exposure for the talents within the area. The event at the newly-renamed The Studio 4567 was a huge hit with the hipsters with every artist selling well-priced works on the night and raising about $2500 overall. There are plans for future events so keep an eye on the Limited Run Facebook page /limitedruncollective or your local lamppost.

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

@in_noosa_mag

/InNoosaMagazine 6

@InNoosaMag

IN STYLE

Back to school Event: Autumn Outing Slow foodies trekked up the range to the Old Witta School for a local history lesson and a three-course feast prepared by star pupil Braden White from Rickys Riverfront Bar and Restaurant. The produce was local, the air was crisp and the cemetery walk was sobering!

Sensational and sandy!

Event: IN Noosa Magazine Autumn launch IN Noosa Magazine supporters enjoyed getting sand between their toes and the latest mag in their hands to celebrate the autumn edition launch at the Noosa Festival of Surfing. Fiona and the team from Fiona’s Fancies kept the crew well fed.

Surf´s up!

Event: Noosa Festival of Surfing In its 24th year, the Noosa Festival of Surfing firmly established itself as the leading surf culture event in the world and the biggest surfing event in the world with more than 600 entries from 15 countries in 2015. With perfect waves on five point breaks, free movies and live bands plus cold beer and wine at the festival village right on the sand in front of the break, it’s also the world’s best surf party. IN Noosa Magazine were proud to support the event and to sponsor the IN Noosa Men’s 50s Division and hand out the ‘ukele’ trophies.

The 25th annual Noosa Festival of Surfing will be held from March 5 to 12, 2016. On-line entries in amateur and specialty divisions can be made from 1 July 2015 at the festival website, www.noosafestivalofsurfing.com 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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Winter 2015

IN SPIRE

Koala Crusader

Meghan Halverson is a woman dedicated to saving and protecting animals. Carolyn Beaton discovers that it was only fitting that it was an animal that saved Meghan in her time of need.

M

eghan Halverson, her husband and three children embarked on a new life on the Sunshine Coast six years ago. As a native of New York State and an enthusiastic world-traveller, this touch-down on Terra Australis was a long time coming and offered Meghan the fulfilment of a life-time ambition to get to know and work alongside our country’s unique wildlife.

Today Meghan reflects that her happiness was accompanied by a definite naiveté about what was happening to our wildlife.

A former nurse, she was initially drawn to work as a volunteer at the Australia Zoo Wildlife Hospital, tending to the needs of many patients. The reality there quickly overtook any previous notion of Australia being a wonderland for wildlife.

At the hospital there was tragedy to be faced on a daily basis but Meghan’s calming, intuitive approach stood her in good stead.

Beyond the broken bones and diseased bodies,

she discovered an almost spiritual connection with the quiet stoicism of the koala.

Henceforth Meghan made a personal commitment to be the koalas’ champion, to be a voice for the voiceless. Her helping hand then stepped up to advocacy, to meeting with Councillors and Government Ministers and, in 2013, to taking on the role of President of Queensland Koala Crusaders, a local group committed to improving koala conservation outcomes.

“I felt like I was climbing my own Everest,” says Meghan, but she was determined to dig deep and keep going.

Despite an increasingly busy family life and other interests (involvement with Noosa Arts Theatre, The Noosa Longweekend) Meghan’s commitment to the koala did not waver. Until November 2014.

On 28 November Meghan’s youngest child, Sarah, survived a motor vehicle accident in New Zealand that claimed the lives of both

her best friend and a much-admired teacher.

Sarah was grief-stricken and Meghan’s own broken heart led her to support her daughter, to retreat and to take stock. She was enveloped in a profound questioning of the meaning of life.

It took another animal to enable Meghan to step out of the haze and find purpose. Enter Vincent, the German Shepherd puppy, who was adopted by Sarah earlier this year, and became the baby member of the Halverson family. He is a smart, endearing boy who is being trained as an assistance dog and has a big job ahead of him.Vincent led Meghan to conclude that she still had an important, unfinished job of her own.

“Koala conservation is fraught with difficulty, and is bogged down in politics. But I think, well, the end goal is survival of a species, so I must keep trying,” she said.

To find out about Queensland Koala Crusaders go to www.koalacrusaders.org.au

PUT ALL YOUR BEANS IN ONE BASKET F RESH LY ROA S T ED BEAN S, P ERFEC T C OF FE E, D ELICIOUS FOOD,

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Handmade cakes & pastries

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Wholesale enquiries welcomed.

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Open Monday to Saturday 8am – 5.30pm

Facebook: facebook.com/littlecovecoffee Instagram: instagram.com/littlecovecoffee

Shop 3/37 Sunshine Beach Rd, Noosa Heads. 5473 5317 www.fionasfancies.com.au

IN Noosa Magazine

8

i sea u

IN SPIRING

As we step from the shore, that first immersion into the sea takes us all as individuals to a different space. Deb Caruso finds that it's this personal world Keith Hamlyn is attempting to capture in his photographic series, 'i Sea U'.

i Sea U, James

O

sincere compared to a lot of imagery that doesn't actually reflect who we are,” he said.

riginally a landscape photographer Keith Hamlyn has balanced the last 15 years between the camera and working as a tour guide on world-heritage listed Fraser Island. It's only in recent years he has begun to direct his camera towards people and Keith says his ongoing portrait project ‘i Sea U’ was a perfect fusion of both art forms.

Keith originally started shooting sessions with his surfer mates, but stresses this is not just about surfers, but about all people.

“We are all connected to water, we are completely dependent on it, and when we immerse ourselves in it there is a transformation,” he said. “It might only be for a millisecond but in that moment there is a total connection and that's what I'm trying to capture.”

“I have discovered that with ‘i Sea U’, I could still be in nature, while experimenting with photographing people,” Keith said. “I actually got the idea whilst surfing, doing those sunset sessions and sitting in the line-up waiting for my turn to catch the wave, looking at my friends’ faces thinking 'wow you look beautiful right now!',” he says laughing.

He has now photographed more than 40 people with the intention for more and in other destinations beyond Noosa.

Keith hopes to publish a book featuring the images in the future, though being the typical artist he doesn't feel like he has enough photos yet. We think he’s made a pretty good start.

It’s refreshing that in a world full of photoshop and being forever bombarded by products or ideas that we should look a certain way, that Keith's images strip it all back to the simple beauty that he believes everyone has.

An exhibition of the project to date will be held at Keith's warehouse-style workspace, The Studio 4567, at 6pm on Saturday 26 September. For details visit The Studio 4567 Facebook page.

“I really love what I've stumbled onto with this project, the photos are timeless to look at and I really feel that they are

IN Noosa Magazine

10

IN SPIRING

i Sea U, Mark

i Sea U, Poppy & Keryn

i Sea U, Eadie & Harrison

i Sea U, Peter & Dale

I SEA U GIVEAWAY In conjunction with IN Noosa Magazine Keith will be giving away a free 'i Sea U' portrait shoot valued at $400 (includes shoot and prints). To win, you need to nominate a friend or loved one who you would like to see captured by Keith. Just go to the 'i Sea U' or IN Noosa Magazine Facebook page, find the competition banner, share the post and tag the person you nominate by Friday 24 July 2015.

If you would like to contact Keith or have a look at some of the other 'i Sea U' photos head to www.fotosinnoosa.com or www.keithhamlyn.com instagram @keithhamlyn or facebook/I-Sea-U

i Sea U, Parish

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Winter 2015

IN SIGHT

Ocean Therapy From our innate connection with Mother Nature to the healing rhythm of waves, Kristie Hayden discovers the mental health benefits of life by the sea.

T

he advantage of life by the ocean goes far beyond the joy of surfing, beach cricket and moonlit walks. The ocean offers up healing benefits too. Nutrient-rich seaweed, algae and salt water have long been regarded for their physical healing. But what about benefits to mental health? The weightlessness of floating, time-out to reflect on life’s challenges and triumphs, the joy of spotting a dolphin and her calf in Tea Tree Bay? The positive effects of the marine environment on one’s mental wellbeing have been studied by scientists the world over.

And the resounding agreement is, as author Jill Davis penned, “The waves of the sea help me get back to me.”

University of Queensland’s Dr Theresa Scott says that human attachment to the ocean and other natural environments is instinctive.

One theory that supports her research is Biophilia, literally meaning a love of life and lifelike processes. “One of the key concepts underpinning biophilia is the aesthetic experience of nature,” Dr Scott says. “It is argued that there is a genetic component to the aesthetic response, linked to our evolutionary experience, which includes the supposition that humans intuitively view natural environments as being places more likely to provide tranquility, security, shelter, and food; therefore humans are genetically encoded to respond positively to natural environments.”

No wonder day spas around the world spend millions recreating the ocean aura offering wave-rhythm therapy, sea-spray inhalation and float tanks to clients who seek refuge from the concrete confines of bustling cities. “I, personally, find listening to rolling waves, water, birdsong, incredibly relaxing and it is also very integral to meditative practice, in which case it is beneficial to slow down brain activity,” Dr Scott adds.

IN Noosa Magazine

12

IN SIGHT i SEA U, Mae. Image by Keith Hamlyn.

Children at the beach typify ocean-inspired emotional wellbeing. For young ones, the sea entices imagination of mermaids dancing beneath waves, of dolphins playing, of sharks lurking hungrily and of sandcastles. Here, children get dirty, soaked and really, really loud. Where else on earth would a small noisy child wearing sand-coated seaweed ‘hair’ not only be socially acceptable, but encouraged? The beach invokes a laidback brand of happiness.

aquatic sounds of the ocean. In fact, he notes, one of the first human experiences is aquatic sound. “Before the fetus is large enough to touch the inside of the mother’s womb it is floating free in body temperature amniotic fluid,” he says.

In the darkness of the womb where fluid fills nose and mouth, we have no sense of taste, sight or smell either. “The amniotic fluid would also fill the ear canals and be pressed up against the eardrum. Since sound travels through water five times more efficiently than through air, the sense of hearing would be five times more acute.”

Nothing but the soothing sound of flowing water. Is it any wonder the ocean resets our spirits and brings us back to ourselves?

The waves of the sea help me get back to me.

There is evidence to show that being active and spending time at the beach can help prevent and ease depressive symptoms.

Practicing meditation or relaxation is easy under the spell of seaside noises. Echoes of wind, waves and birds, have been used in healing for centuries. Psychoacoustic experts capture marine noises and record them for use in mental health therapies and many sound experts describe oceanic sound as nutrients for the nervous system.

Dr Jeffrey Thompson from California’s Centre for Neuro-acoustic Research advocates healing body, heart, mind and spirit with the

When you strip back every human being to their fundamental core, regardless of country or creed, we’re all intrinsically united in the way our lives began. Floating in a wondrous ocean.

The essence of humanity. And, for many, the promise of a seaweed wig.

i SEA U, Aurelie. Image by Keith Hamlyn.

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Winter 2015

IN SIDER

unrefined

RETRO A GO-GO These custom lamp shades will light up your life better than a 70s disco ball!

Seven Dandelions is a Noosabased company specialising in high quality, handcrafted lamp shades and lamps made from both new and vintage materials. We first fell in love with their shades in Mooshka, Sunshine Beach and squealed a little bit with excitement when we found out they were based right here! Jenny can also help re-cover old shades, offer advice on fabric choices or take it further and provide full styling advice. We love their cushions and oh ok - we have to admit that their lamp bases are another kind of wonderful. Tell your fave coffee shop that they also offer services to retail, commercial and trade clients.

Not just a cafe! Finally, there is a 100% gluten free, organic and paleo-friendly store in Eumundi that is bursting with local organics, groceries, personal healthcare, cleaning products and really 'good' goodies including a selection of Eumundi Meats.

Sit on the deck at Unrefined in Memorial Drive away from the hustle and bustle with a cashew milk latte or a healing organic broth. Try their famous 'Build your Own Paleo Pizza' or one of the weekly specials.

Call ahead on 5442REAL if you want your slow food faster or to takeaway. Visit Facebook.com/Unrefined

Visit www.sevendandelions.com.au; like them on Facebook and drool over their Instagram pics @sevendandelions; or phone 0422 261 812.

Be quick because they are also having a massive sale!

TH

IN THE K

FLOURISH AT What better mother-daughter bonding activity than to create your own line of essential oils. That’s what Sam and Roxanne - the clever chicks at Nourish in Tewantin have done - and they are superb! You can try them out at their health food shop which is also a one-stop-shop to wellness. Organic food, superfoods, vitamins, minerals, natural health supplements, beauty and body care, organic dairy, natural hair dye and cleaning products, bulk nuts and so much more!

Just walking in to this shop makes us feel healthier! Organic chocolate is good for

you right?! Don’t forget to grab some Bath Salts from the Dead Sea to improve oxygen use, flush toxins, help relieve migraines, help muscle and nerve function, help prevent artery hardening, ease stress, improve sleep and concentration, relieve pain and reduce inflammation. All these benefits from a bath soak - that's our kind of treatment!

Visit Facebook.com/nourishhealthfoodstore and @nourishhealthfood on Instagram.

FEEL GOOD AT Fugu is a quirky homewares and gifts store in Tewantin that source locally and fair trade wherever possible but emphasise quality and practicality. The shop is a den of inspiration with so many cool and creative things it's hard to leave empty-handed. We love these little sacks of sustainability that are handcrafted by Fair Trade artisans in Bangladesh. Grabbing one of these goodies makes you stylish, responsible and means you become part of the artisan’s story. Feel good at Fugu? We know we do!

Find them on Facebook and Instagram @fugutewantin or in the flesh on Poinciana Avenue, opposite the Commonwealth Bank in Tewantin.

IN Noosa Magazine

14

IN SIDER

TEEPEA KIDS Created with love by a mum of two crazy boys and featuring a hand-picked selection of the coolest local, national and international designs made of the highest quality, for the rad-est kids! Teepea Kids in the Noosa Junction has beanies, bracelets, boots, cool things for bedrooms and everything in between!

They are the exclusive stockists of this adorable Bella and Lace tutu for the mini Sarah Jessica-Parkers and North West wannabes. Do we have to throw a tantrum to get it in adult sizes?! Peace. Love. Teepea Kids.

Check out the other cool stuff at www.teepeakids.com.au or on Facebook.com/Teepea-Kids. Your kids can probably show you how…

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

CLOSE CALL!

E KNOW

It’s great to see Teena and team at Surf meets Southwest back on the horse after almost closing down. Check out their new stock at Gibson Road, Noosaville.

Classic Malibu will open for business at 16 Mary Street on 1 July, after fire destroyed their business earlier this year.

‘Drop in’ and say hi or visit Facebook.com/ ClassicMalibuNoosa

BACKYARD BEAUTY

The Noosa Everglades are one of Australia's most sought-after experiences yet most locals haven't even been there! What are you waiting for?! www.noosaevergladesdiscovery.com.au

♥ treasure trove ♥ Studio Revamp is an Aladdin’s Cave of eclectic revamped furniture, antiques, collectables and objets d’art - Asian antiques, Peruvian ceramics, Solomon Islands basketry, mirrors, lamps, boxes, cushions, candleholders, jewellery and original artworks – all affordably priced and divine!

Life is way too short to have sh!t coffee. Luckily The Coffee Training Co is here to help! The brain child of Brent Deller, The Coffee Training Co offers courses covering Barista Basics, Latte Art and Prepare & Serve Espresso for anyone chasing a nationally recognised certificate. The world is already a little brighter for the 100+ home coffee lovers and baristas of the future who have undergone training.

Owner Nadine Hamilton is an avid hunter/collector and loves the thrill of discovering and revamping unique and quirky pieces. She also loves any excuse for a treasure hunt so is happy to source specific pieces for you!

Details and delights can be found on Facebook.com/ StudioRevamp; Instagram @studio_revamp or discover the little red cottage at 791 Noosa Eumundi Road, Doonan.

If you like to try before you buy, visit Brent’s espresso bar from 6am to 3pm Monday to Friday and 7am to 11:30am Saturdays. Sample Brent’s own brand of First Batch Coffee, see the team in action and roast him with as many questions as you like!

Find out more on Facebook and Instagram @thecoffeetrainingco; www.thecoffeetrainingco.com.au; in person at 2/8 Venture Drive, Noosaville or by calling 1300 25 30 30.

15

Winter 2015

IN TOWN

festival fever

Winter is no time to hibernate with festivals providing plenty of opportunity to immerse yourself in gardening, culture, music, food and the creative arts.

Deb Caruso previews the festival fun. including literature events, forums, live music, theatre performances, interactive art, films, cabaret and supper clubs. With more than 9000 tickets on sale over more than 35 locations, be quick to grab the last remaining tickets to experience the 260+ nationally and internationally acclaimed actors, writers, artists, musicians, performers, film makers, environmentalists and commentators.

To find out more or purchase tickets, visit www.noosalongweekend.com, call The J booking office on 5329 6560 or visit The J at 60 Noosa Drive, Noosa Junction.

Follow the festival on Facebook or Twitter.

QUEENSLAND GARDEN EXPO – 10-12 JULY

This event has grown from 30 to 360 exhibitors and from 300 to almost 40,000 visitors over the past 29 years. Amongst the foliage there is a full program of free lectures and demonstrations on eight stages covering a vast array of gardening topics.

The Gardeners and Gourmets stage offers tips on growing and cooking your own produce; the Giant Kitchen Garden features a totally organic food court with a sustainable garden constructed onsite; and there is ample free help with gardening experts.

Held at the Nambour Showgrounds, ticket prices start at $16 for a day pass with children under 15 free. To purchase tickets or find out more visit www.qldgardenexpo.com.au or like Qld Garden Expo on Facebook.

FLOATING LAND: REFLECT & RE-IMAGINE AUGUST-18 OCTOBER The eighth Floating Land will provide an opportunity to pause and reconnect with the grassroots beginnings of this event, exploring the connection between art, the environment and the local community.

Events will feature previous Floating Land artists while also welcoming new contributions. Highlights will include an exhibition of sequential artworks in the environment; a seven-week retrospective exhibition at the Noosa Regional Gallery that will include works

NOOSA LONG WEEKEND – 14-26 JULY Now in its 14th year, the 2015 Noosa Long Weekend Festival features more than 75 events at various locations around Noosa

IN Noosa Magazine

16

IN TOWN created as part of a 2015 artist-in-residence program at local schools; professional installations by the creative community of Boreen Point along the shore of Lake Cootharaba; a ‘Re-imagine’ Forum at The J which will explore the arts in the environment and examine ‘where to for Floating Land’; as well as a range of associated workshops, presentations and activities.

Visit www.noosa.qld.gov.au/floating-land and on Facebook.

NOOSA JAZZ PARTY – 28 AUGUST–6 SEPTEMBER This ten-day event will host 60 hours of world-class jazz including concerts at The J; river boat shuffle cruises; pop-up bands; live gigs in restaurants; and finishing with a free concert in the park at Lions Park Noosaville. The cornerstone event is the four-night jam session at The J featuring all artists for six hours each night from Thursday 3 to Sunday 6 September. For more information and to purchase tickets, visit www.noosajazzclub.com or the Facebook page.

NOOSA JAZZ FESTIVAL 3-6 SEPTEMBER The 24th annual Noosa Jazz Festival will return to Noosa Lions Park where The Festival Village will be the home and heart of the event with two stages featuring more than 45 performances including main stage performances, workshops, master classes, jazz river cruises, the legends lunch series, big bands, swing bands, soul bands, jazz bands, up and coming musicians and Australian Jazz royalty. Enjoy fine music listening to an array of talented Jazz, Blues and Folk artists both young and old; grab a session at the Master Class tent; treat yourself to delicious food and wine from the festival’s food stalls and bars and shop for treasures at the jazz market stalls. The Noosa Jazz Festival has

grown from a community event to a sophisticated celebration of jazz and progressive music, an internationally acclaimed festival attracting thousands of music lovers to South East. Further information on the festival, artist submissions and booking details can be found at www.noosajazz.com.au or on Facebook.

REAL FOOD FESTIVAL 12–13 SEPTEMBER FROM 9AM TO 4PM The fifth annual Sunshine Coast Real Food Festival at the Maleny Showgrounds will feature more than 50 presentations by chefs, food producers and experts as well as a new venue that will focus on food writing, food bloggers, cookbook authors and restaurant reviewers. Called Eat My Words, the venue joins the Real Food Kitchen, Food for Thought, Nourishing Ideas, Food Craft and Kitchen Garden venues, with the Little Sprouts kids area at the heart of the Festival.

With more than 100 food exhibitors from the Sunshine Coast region as well as the full program of cooking demonstrations, chef presentations, conversations, interactive workshops and kids activities and an abundance of good foods from Sunshine Coast producers, manufacturers and restaurants. Entry is $20 per day for adults with children under 16 free. For more information visit www.realfoodfestivals.com.au. Tickets are available at the Festival gate or pre-purchase via Ticketmaster.

The Queensland Garden Expo, N oosa Jazz Festival and Real Food Festival have joined together to offer a Triple Treat Ticket providing one day at each event for $65. To book, visit the booking office for any of the events.

17

Winter 2015

IN THE KNOW

food bites

MONEYPENNY’S NEWEST MEMBER

wild foods such as wood sorrel and purslane. Where did he forage these edible weeds?

Well, he could tell you but then he’d have to kill you.

Miss Moneypenny’s has raised the stakes to be a formidable dining destination with the appointment of a new Executive Chef. The name’s Ridland. Peter Ridland.

MR JONES ARRIVES

According to Miss Moneypenny’s owner Ben Walsh, Peter’s credentials and fresh approach to food would round out the venues’ offer to provide the full dining experience. “We have worked hard to cement our reputation as one of Australia’s best bars and we now hope to do the same with our food,” he said.

He may not be a secret agent but he does come with a formidable heritage after touring around Europe and working in many Michelin-starred establishments before taking Jonah’s in Sydney to six consecutive Chef’s Hats and multiple other awards.

IN Noosa Magazine

WHAT’S COOKING AND WHO’S HOT

Peter is on a mission to source the best local ingredients to create fresh and simple fare and has even resorted to foraging in the local area for ingredients. The beetroot and vodka cured ocean trout with housemade chive labna, sumac crumb and pickled radish is a taste sensation and also features

Mr Jones & Me Cafe Bar Grill has opened in the old River Cottage site on Weyba Road with a little help from friends. “Elvis” from around the corner and Mal from Flux were quick to send a warm welcome and lend a hand. The restaurant will provide quality craft beer and cider, wines and cocktails to wash down a mouth-watering menu.

May. While the name promotes the unrivalled waterfront location, the food is distinctively Italian from dine in or takeaway pizza to degustation menus and function catering. Check out the family-friendly “Italian Lunch” held on the last Sunday of every month. The $55 set menu includes a glass of Prosecco and enough courses to make Nonna proud. There is a separate kids menu for the ragazzi. Bellissimo!

CICHETTI FOR SHARING The Italians do lunch exceptionally well and over at Locale, you can enjoy five mouth-watering cicchetti

ITALIAN RIVIERA Andrea Ravezzani is the new owner of Noosa Waterfront Restaurant & Bar. The former head chef of Locale (and Lindonis before that) joined Noosa Waterfront for a 12 month transition period and officially made it his on 18

18

sharing. Or try the traditional Italian-style pizzas with a beer or glass of wine for just $20 from midday to 5.30pm.

EUMUNDI MEATS Speaking of the country of love, if you’ve admired the cow sketch on the back wall of

Eumundi Meat’s new premises in Belmondos, spare a thought for the owner Jon who had to assemble the tiles like a jigsaw when they arrived from Italy.

BIO-DYNAMIC

(savoury snacks) for $39.

There’s 13 dishes to choose from and they’re perfect for

Since taking over Bioshop at Belmondos, Uwe Wullfen has worked hard to source products from only the best local organic producers and organic producers and grocery items

IN THE KNOW

LITTLE COVEN

Uwe Wullfen

from all over the world. All products are either certified organic to the highest national and international standards in their country of origin or are

Pic: Uwe Wullfen

whole foods of the highest standard. Keep an eye out for Bioshop's own coconut yoghurt; Pip's Muesli, Chef's Palate chutneys and sauces; and locally-produced dips. Uwe is

Pic: Uwe Wullfen

keen to hear from local producers of certified organic products who might want to share their goods with his customers and wholesale buyers.

We all love a sunshine-drenched cup of Little Cove Coffee but did you know the paleo and gluten free goodies that are served up with them come from a secret coven of local ladies?

The magic potions of paleo and gluten free goodies including salted butter or cacao porridge; quinoa puddings; chocolate brownies; and sweet and savoury morsels come from the likes of Fiona’s Fancies and Mad Megs with other ladies concocting goodies from all over the region. Owner Michelle Warrick says it’s all about supporting small business and this philosophy extends to their fruit and vegetable suppliers and providers of the other key ingredient that often makes a good cuppa, Cooloola Milk.

SUCCULENT SUCCESS

Following on from the Autumn IN Noosa Wine Lunch, Braden White’s love affair with sea succulents has infiltrated the foodie community. He served up a total of 22 kilograms of beach banana, ice plant and sea spray succulents paired with bbq barramundi over the Noosa International Food & Wine Festival weekend!

her successful Café Envy outlets by opening in the old Dragon Bull site; Duke’s Burgers have new owners,

to sell their wares; and Fratellini’s welcomed a new head chef, Tom Neal. Don’t miss the Fratellini’s Spring Menu Launch with special guest Geoff Merrill, owner & winemaker of

CAFE LE MONDE The $60 shared dining deal with a bottle of wine at Cafe Le Monde has been so popular it is being extended and is available from Monday to Thursday from 5pm or for something lighter, try the 5@$5 bar menu from 4.30pm to 5.30pm, 7 days with live music Thursday to Sunday.

Craig and Kylie Davis who have already launched a new menu with new burger creations although they are keen to let people know they are more than burgers; Marble Bar Bistro recently christened its new deck Geoff Merrill Wines in McLaren Vale, on Wednesday 2 September. Fratellini owner Andrew Powell said the event includes 5 courses with matching wines, tasting commentary from Geoff Merrill and a jazz band for only $89.

SWEET SUCCESS Well done to Maluka Produce for bumping “The Dinosaur Movie” off the big screen at Noosa 5 Cinemas for "That Sugar Film". The film screened on 24 June and was hosted by Maluka Produce who worked with Fan-force.com to bring it to the area.

SUNSHINE STRIP Lots happening in the little village of Sunshine Beach. Nicole Hoffman has expanded on

that will extend its function capacity and add more street appeal; Mooshka recently held a Vintage Market to provide local artists the chance

Send your FOOD BITE to hello@innoosamagazine.com. au and join our e-newsletter at www.innoosamagazine.com.au to stay up-to-date with all the foodie news.

EVERY WEDNESDAY NIGHT FROM 5PM

$40 ADULTS $20 KIDS

2 types of spit-roasted meat | 3 different salads to accompany | with sauces, dressings & mustards

EVERY SATURDAY LUNCH FROM 12PM - 3PM

$20 Wagyu cheese burger served with fries and your choice of tap beer

EVERY SUNDAY LUNCH FROM 12pm - 3Pm 2 Quamby Place Noosa Heads QLD 4567

$60

FOR BOOKINGS: Ph: (07) 5447 2455 www.woodfiregrill.com.au

Share plate + two sides | kids activities by the park

19

Winter 2015

IN SEASON

Winter Wonders QUINCES

“They dined on mince, and slices of quince, which they ate with a runcible spoon; And hand in hand, on the edge of the sand, They danced by the light of the moon.”

Edward Lear, The Owl and the Pussycat (1871) The quince defies the principles of evolution; in its raw form no animal could possibly want to forage this fruit from the tree and disperse its seeds. But its unique and perfumed aroma when slowly cooked with sugar and spices would be enough to make even the fussiest pussycat swoon! Embraced by generations of nannas all over the country to make jellies, pickles, pastes and jams, the quince is fast making a comeback as a new generation discovers the beauty and complexity of this ancient fruit. Quinces are only available in the cooler months, so I like to preserve at least a few kilos each year so I always have some on hand.

Quinces goes with: Cheese, spices, apples, smallgoods, nuts, cream, pork, chicken

Not the prettiest of vegetables, celeriac’s versatility and flavour makes up for its gnarly appearance. Shredded and mixed with mayonnaise to make celeriac remoulade, sliced thinly and deep fried to make chips, roasted with other vegetables to accompany meats and fish, or simmered in milk to make silky purees and soups, celeriac’s deep earthiness and subtle celery flavour makes it one of my all time favourite winter vegetables.

CELERIAC

Celeriac goes with: fish and shellfish, chicken, cream, potatoes, bacon, thyme, capers, fennel, anchovies, game.

Welcome to

MALUKA PRODUCE Bespoke nutrition for the food revolution.

“ 100% Australian fruit and veg ” Phone 5440 5077 175 Eumundi Rd, Noosaville www.malukaproduce.com

IN Noosa Magazine

20

IN SEASON

Matt Golinski gets wistful with these winter wonders.

CUSTARD APPLES

Having grown up on a tropical fruit farm, I’ve known the joy of sitting under a custard apple tree as a boy, tearing a perfectly ripe one in half with my hands and slurping it down, competing with myself to see how far I could spit the seeds as I ate. The trick with custard apples is to eat them at the perfect ripeness. Buy them when they’re hard, and wait a couple of days until they give a little when squeezed, a lot like an avocado. In my opinion, custard apples are best eaten just as they are with a spoon and if anything a squeeze of lime juice to balance their sweetness.

They do make great ice creams and mousses as well.

Custard Apples go with: cream, vanilla, lime, other tropical fruits, coconut, ginger.

Unfortunately most people’s first experience with these little nuggets is when grandma boils them for hours until they are grey and watery and they tend to avoid them for the rest of their lives. But try them sautéed with garlic, bacon, butter and herbs and those early childhood scars may just fade away. Finely shredded, mixed with grated carrot, shallots and a light vinaigrette they make a beautiful winter slaw to go on a pulled pork roll. Available all year round in supermarkets, brussel sprouts are at their peak and grown locally through the winter months.

BRUSSEL SPROUTS

Brussel Sprouts go with: butter, bacon, vinegar, garlic and onions, cream, parmesan, chicken, beef, herbs, potatoes.

21

Winter 2015

IN SATIABLE

Winter Warmers Matt Golinski delivers mouth-watering recipes to warm the coldest hearts and satisfy dietary needs without sacrificing flavour.

ROASTED GRASS-FED FILLET OF BEEF WITH WALNUT STUFFING, SAUTÉED GREENS PALEO

YELLOWFIN TUNA CARPACCIO WITH CELERIAC, CUCUMBERS, CAPERS AND NASTURTIUM RAW FOOD

SERVES 4

SERVES 4

Ingredients: •8 00gm whole grass-fed beef fillet, trimmed • 1 onion, diced • 1 clove garlic, finely sliced • 1 tbs olive oil • 1 cup grated cauliflower • 150gm walnuts, roughly chopped • 1 egg • 1 tsp chopped thyme salt • 200gm Brussels sprouts, sliced

Ingredients: • 500gm fresh yellowfin tuna, sliced into 2-3mm slices • 1 cup celeriac, finely shredded and soaked in iced water for 15 minutes • 1 Lebanese cucumber, finely sliced and soaked in iced water for 15 minutes • 1 golden shallot, finely sliced • 2 tbs small capers • 1 bunch watercress • 20 small nasturtium leaves • 50ml white wine vinegar • 50ml extra virgin olive oil • 1 tsp whole seed mustard • salt and pepper

Method: Sauté the onion and garlic in olive oil until soft. Add the cauliflower and continue to cook over a low heat for 5 minutes.

Transfer to a bowl and cool. Mix in the egg, walnuts and thyme and season well with salt and pepper.

Method: Whisk together the vinegar, mustard and olive oil and season with salt and pepper. Lay the tuna slices over a large platter to cover the whole surface and drizzle with the vinaigrette. Scatter over the shredded celeriac, cucumber slices, shallots, capers, cress and nasturtium leaves.

Using a long, thin knife, make an incision in the beef lengthwise through the centre to form a pocket for the stuffing. Stuff the walnut mixture into the beef and secure the ends with wooden skewers.

Season the beef well with salt and pepper and sear all over in a hot heavy based pan. Transfer to a roasting tray and bake at 220˚C for 10 minutes. Remove from the oven and rest for 5 minutes.

“Carpaccio” is a dish created at Harry’s Bar in Venice for a customer who was advised by her doctor not to eat cooked meat.

The chefs made a dish of finely sliced raw beef simply dressed and named it after Vittore Carpaccio, a Venetian painter whose work featured reddish hues. Using yellowfin tuna gives the same beautiful bright red effect.

Sauté the onion, garlic, chilli and fennel seeds in olive oil until soft. Add the Brussel sprouts, cavolo nero and kale and stir over a medium heat for about 5 minutes. Add the apple cider vinegar and season with salt and pepper. Slice the beef into 1cm slices and serve fanned over the cabbage mixture.

Noosa Fish Providores stock sashimi grade tuna fresh from the boats at Mooloolaba and available from their Noosa outlet on Thursday – Saturday and the Noosa Farmers’ Market on Sundays.

For step-by-step images, go to www.innoosamagazine.com.au.

SERVE WITH

2013 Molino Loco Monastrell, Yecla, Spain $15-$20

22

2012 Primo Estate Zamberlan Cabernet Sauvignon Sangiovese, McLarenvale, SA $40-$45

PRETENTIOUS

2003 Marc Bredif Vouvray, Loire Valley, France $40-$45

PERFECT

PRETENDER

2013 Kooyong Beurrot Pinot Gris, Mornington Peninsula, Vic $30-$35

SERVE WITH

PRETENTIOUS

IN Noosa Magazine

PERFECT

PRETENDER 2013 Deviation Road Pinot Gris, Adelaide Hills, SA $25- $30

•1 bunch cavolo Nero, roughly chopped • 1 bunch kale, roughly chopped • 2tbs olive oil • 1 onion, diced • 1 clove garlic, sliced • 1 red chilli, sliced • ½ tsp fennel seeds • 50ml apple cider vinegar • Salt and pepper

2011 Vasse Felix Heytesbury, Margaret River, WA $90-$95

IN SATIABLE

QUINCE AND ALMOND FINANCIERS WITH CUSTARD APPLE ICE CREAM GLUTEN FREE MAKES 6

Ingredients: For the financiers: •2 quinces, peeled, quartered and seeded •1 50gm castor sugar •½ vanilla bean, split and scraped •1 cinnamon stick •4 whole cloves For the frangipane mix: 1 20gm unsalted butter 1 50gm castor sugar 2 00gm ground almonds 2 eggs

• • • •

• f inely grated zest

of 1 orange

•2 tbs plum or raspberry

jam to glaze

For the ice cream:

•2 cups custard • • • • •

apple puree 1 cup thickened cream ½ cup milk 8 0gm castor sugar 3 egg yolks ½ vanilla bean, split and scraped

YELLOWFIN TUNA CARPACCIO

Method: Lay the quince quarters in a single layer in a small baking tray and sprinkle over the sugar to completely cover. Add the vanilla, cinnamon and cloves, cover tightly with foil and bake overnight (about 12 hours) at 100˚C or until they turn a deep crimson red.

Put the butter, sugar, eggs, almond meal and orange zest into a food processor and blend until smooth. Chill for 2 -3 hours. Spoon the almond mixture into 6 greased small rectangular baking tins. Dice each quince quarter into 6 pieces and press into the top of the almond mix.

Bake at 180˚C for 25 – 30 minutes. Warm the jam and mix with an equal amount of the quince cooking syrup. Once the financiers have cooled, brush on the jam mixture with a pastry brush to glaze.

To make the ice cream, press the ripe pulp of 2-3 custard apples through a sieve until you have 2 cups of puree. Chill. Place the cream, milk and vanilla in a saucepan and bring to the boil. Whisk together the egg yolks and sugar, and slowly whisk in the boiling milk mixture until well combined. Return to the saucepan and stir over a low heat until the custard thickens slightly and coats the back of a wooden spoon. Cool.

ROASTED GRASS-FED FILLET

Mix together the ice cream base and the custard apple puree and churn in an ice cream machine. If you don’t have an ice cream machine, pour the mixture into a plastic wrap lined tray and freeze until well set.

Break into pieces, quickly blend in a food processor to disperse the ice crystals and refreeze. Serve with the quince syrup and a good dollop of custard apple ice cream.

Visit www.innoosamagazine.com.au to find out why they are called ‘financiers’.

SERVE WITH

2011 Carmes du Rieussec, Sauternes, France $25-$30

PRETENTIOUS

PERFECT

PRETENDER 2013 Rymill June Traminer, Coonawarra, SA $20-$25

2005 Isole e Olena Vin Santo, Tuscany, Italy $80-$85

QUINCE AND ALMOND FINANCIERS 23

Winter 2015

IN FOCUS

Sunshine delicious

Sunshine WITH SO MANY FANTASTIC DINING OPTIONS IN THE ONE STRIP, IT’S NO WONDER DUKE STREET SUNSHINE BEACH IS CONSIDERED

Exquisite Italian Cuisine and fresh pasta made daily

ONE OF NOOSA’S TOP DINING DESTINATIONS. SIT BACK,

Open from 6.30am, 364 days of the year, Breakfast, Lunch and Dinner

ENJOY THE VIEW OF THE OCEAN AND THE BUZZ OF THE VILLAGE AS YOU SOAK UP THE DELICIOUS SUNSHINE AT SUNSHINE!

For menu and special events information www.fratellini.com.au 36 Duke St, Sunshine Beach, Ph 5474 8080

NEW OWNERS New Burgers, Wings and more

GLUTEN FREE & VEGETARIAN AVAILABLE FULLY LICENSED. FAMILY-FRIENDLY. EAT-IN OR TAKEAWAY. PHONE 5474 5554 OPEN FROM 5PM WEDNESDAY-SUNDAY; OPEN FROM 5PM EVERY DAY DURING SCHOOL HOLIDAYS.

Every Monday night ANY pizza with a selected drink $18 Chihuahua Tuesdays $5 tacos and acoustic guitar, $18 lunch specials everyday, includes a selected drink. $5 menu everyday 3.30-5.30 Sunday Sessions, live music from 3.30 pm.

SHOP 4/46 DUKE STREET, SUNSHINE BEACH. DUKESBURGERS.COM.AU

Full Menu and takeaway Menu www.mooshka.com.au @mooshkasunshinebeach

FIND US ON FACEBOOK / dukesburgerbar

IN Noosa Magazine

24

IN FOCUS

mooshka magic At the centre of the Sunshine Beach village is a funky and welcoming space that warms the soul and is a magnet for visitors and locals alike.

W

hen Damian and Lucy Roberts opened Mooshka in 2009 they were looking to create a familyfriendly, casual dining destination using good local produce. Six years on and the venue has achieved all that and more to strongly establish itself as ‘the local’.

Goan-Style seafood curry

The eclectic mix of retro and vintage furniture with simple but sensational food and beverages offers something for everyone in a relaxed, cosy and welcoming atmosphere and seems to draw people from all walks of life.

And while Damian is the king of the kitchen, the eclectic design is thanks to Lucy who has a background in visual merchandising, including working for iconic fashion brand GAP. According to Damian, Lucy finds quirky pieces from places far and wide that add to the vibe.

The Mooshka motto is “keep it simple, make it fun” and with working seven days from 11am until late, it is a mantra that is carried from the kitchen to the kerb and out into the community. Damian and Lucy also believe in giving back and regularly support the local school, AFL club and Noosa Boardriders.

The menu is saturated with local produce expertly incorporated and a good share of gluten free and vegetarian options.

The pizza menu is mouth-wateringly impossible to decide on which delicious concoction to order and the Roast Pork Belly with caramelised pineapple, peanuts and Asian slaw salad is a stand-out dish.

In fact, all the salads are substantial and the casual dining options include tacos (of Chihuahua Tuesday fame), ribs, grilled haloumi, nachos and burgers. More considerable fare comes in the form of daily specials and regular favourites such as organic potato gnocchi, Gympie grass-fed eye fillet, and barramundi.

“I started out in an organic bakery and café that was also a food co-op and I learnt to make what has become a star dish at

Established 2004 @ Cotton Tree and Mooloolaba

Mooshka,” Damian said as he informs me that the Japanese-style organic tofu burger served with miso walnut sauce would make its much-awaited return to the winter menu. “It is a dish that really challenges people’s perception of tofu and keeps them coming back for more.”

The special today is a Goan-style curry with local prawns, mussels, reef fish, calamari, scallops served with jasmine rice and pappadums for $34 and it is hearty, warming and fresh with delicious layers of flavour.

The mulled wine is a favourite in winter and Mooshka’s is made on site using the juice and zest of organic apples, oranges and limes to make a stock including star anise, cinnamon, cloves, nutmeg, honey. The stock is reduced to intensify the flavour and then gently infused with a Margaret River Cabernet merlot.

If beer is your preference, there is a good selection of craft beers from international imports to local as well as gluten-free lagers.

The organic pear cider is hard to beat and the wine list has some nice finds. Cocktails are always another option! When Damian is asked what he thinks has been the secret to success he admits that he doesn’t really know.

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“Hopefully it’s the good food and a welcoming décor where people feel at home,” he said. “There are lots of quirky corners so while it feels like home, there is always something new to discover and that draws you back.”

Try the $5 menu from 3pm-5.30pm daily or the $18 daily lunch special from 11am until 3pm and includes a glass of house wine, selected beer or soft drink.

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envycafe.com.au Winter 2015

IN DULGE

A taste of Rickys

IN Noosa Magazine guests were treated to three courses of Braden White’s innovative autumn flavours washed down with matching wines hand-selected by Sommelier James Alcock and set against one of Noosa’s most stunning backdrops!

Tag yourself and your friends at our events using #innoosa @in_noosa_mag

/InNoosaMagazine

@InNoosaMag

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

IN Noosa Magazine

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IN DULGE

THE MENU Entree Quail, parfait, Jamon Serrano, burnt pear, nuts & parsley 2012 Le Grand Cros Grenache Syrah Rosé – Provence, France Main Crispy skin Barramundi, sea succulents, clams, rye & salsa verde Sea succulents including beach banana, ice plant and sea spray were refreshingly crunchy and juicy – the perfect palate cleanser for the richness of the seafood.

2014 Delinquente “Screaming Betty” Vermentino – Riverland, South Australia

Our WINTER WINE LUNCH will be held on Friday 7 August at Wood Fire Grill and will showcase a different element to Braden White’s cooking repertoire from the fine dining experience at Ricky’s. Hearty share platters in a warm and cosy environment await! Tickets are just $65 per person, including matching wines. To book phone: 5447 2455. For a preview of the menu visit www.innoosamagazine.com.au

Dessert Chocolate tart, raspberry, sorbet, honeycomb & cocoa NV Toro Albala Cream Oloroso PX – MontillaMoriles, Spain

NOOSA WINE CELLAR AND BOTTLESHOP We offer more than a selection of fine wines, spirits and beers. Discover our deli range including salami and prosciutto, local Maleny and Kenilworth cheeses and gorgeous Stella May pâtés and terrines, including a Black Truffle Duck Pâté. Paired with a Sauternes… pure decadence!

EXCLUSIVE Sunshine Coast stockist of 2006 Louis Roederer Brut Nature Philippe Starck Champagne Talk to Tony about a special price on case orders.

p 07 5449 4797 e tony.cox@sheraton.com w sheratonnoosaresort.com 16 Hastings Street, Noosa Heads Entrance next to Noosa Beach House 27

Winter 2015

IN DULGE

Better red than dead Tony Cox shows where his tastes lie as he uncorks the favourite drops that keep him warm and fuzzy at night.

T

he mercury is dropping, the budgie smugglers safely returned to their winter hiding place in the top draw and now we seek solace in the warmth of red wine. Nothing beats the feeling of glass against lip and a gentle torrent of crimson liquid flowing to every crevice of your mouth eventually finding its way to your stomach as it weaves its warming magic via your throat and chest.

I may be showing my colour bias but aroma-wise and texture-wise red wine leaves the other stuff for dead in the cooler months and is more stimulating and thought provoking. That actually sounds like a bit of wine wanking, I just like to drink the red stuff and where better to start than shiraz.

Shiraz is grown in just about every wine region in Australia, including Tasmania, and ranges from spicy, medium-bodied, savoury wines through to voluptuous, inky, full-bodied brutes and everywhere in between.

Enough talk. As they say on Masterchef, “let’s taste”!

In all, let's take a look at some outstanding wines from Australia's two strongest regions, one a more traditional producer, one a modern and one with allegiances in both camps with a little wave to France and history.

Until next time, good drinking!

McLaren Vale 2013 Wirra Wirra Catapult Shiraz

Rhone Valley 2010 Guigal St Joseph

2013 Wirra Wirra Catapult Shiraz from McLaren Vale in South Australia features rounded plum and red fruits framed by elegant tannins and juicy acidity.

For around $25 it’s pretty smart booze.

A little homage to the Rhone Valley never goes astray and whilst you can pay a bucket-load should you desire I prefer to sniff out value.

Value for me sees me in the appellation of St Joseph. The 2010 Guigal St Joseph has red fruits and graphite nuances with fine tannins and bright, fresh acidity. From one of the Northern Rhone’s leading producers this appellation represents great value for those seeking entry to Northern Rhone Syrah at around $50.

$20-$25

$50-$55

Barossa Valley 2013 Sang de Pigeon Shiraz

Barossa Valley 2010 Eligo Shiraz

This wine represents the more elegant style of Barossa shiraz.

No venture into the realms of Barossa shiraz should see us avoid aspirational wines. When it comes to pedigree, not many can compare to John Duval.

Having been at Penfold’s for 29 years, including being the custodian of Grange, John Duval is now making Barossa wines for himself. His 2010 Eligo Shiraz features dark fruits, plum and spices closing with persistent tannins. Stylistically, very different to Grange, at around $100 a bottle a lovely special occasion wine.

Made by Michael Hall, basically a one man operation who makes exceptional wine (duxed Charles Sturt, experience at Giaconda, Cullen, Henschke, Shaw & Smith among others) this is his entry level shiraz. Plum and dark fruits medium bodied with sweet spices and an elegant mineral thread. Classy wine for just under $30.

$25-$30

$95-$100

Visit Flux Facebook or Instagram for upcoming beer events.

*and some pretty awesome ciders, cocktails and wines as well but we couldn’t be bothered counting all of it…

IN Noosa Magazine

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CRAFT bottles of beer on the wall*

3/255 Gympie Terrace - 07 5455 6540 /FluxRestaurantLounge 28

www.fluxlounge.com.au

IN DULGE

NZ in a Bottle

Tony Cox takes a trip over the ditch to pick the top drops from the best local producers. Well, someone has to do it!

I

t is very refreshing to work in an industry where so much is performed in an old-fashioned sort of way. The wine industry has gone through amazing changes in the last 25 years with a move to a FMCG (fast-moving consumer goods) focus driven by massive new plantings.

The result of an ill-conceived tax-driven expansion leaving big box style retailers rubbing their hands at the amount of distressed sellers eager to get something for their juice.

Finally down to Queenstown and a refreshing dip in Sam Neill’s vineyard dam, my contribution to adventure sports for which Queenstown is well known. Everyone knows how good pinot noir is from Central Otago but it is the Rieslings which are stunning. Extremes between day and night time temperatures ensure very high acid levels.

Flavours which include green apples as well trademark lime with persistent but soft acid typify the region’s Riesling profile. Unlike many Australian Rieslings, it is common for the Rieslings from Central Otago to feature a bit of residual sugar. In many instances the residual sugar is not discernible due to the high acid levels. The 2014 Two Paddocks Picnic Riesling featured stonefruits, some mid palate weight and persistent finish, great lunch wine.

Fortunately, there are still many producers that maintain their integrity and focus on producing quality booze and maintaining the relationships that are integral in selling their wine.

A recent trip to New Zealand saw a group of us visit some leading family-run quality-focussed wineries from Martinborough in the North Island as well as both Marlborough and Central Otago in the South Island. I will pick one from each region as space won’t allow me to mention all seven.

A short flight to Blenheim saw us take in the wines of Greywacke, made by long-term Cloudy Bay winemaker and esteemed photographer Kevin Judd. His Greywacke 2013 ‘Wild’ Sauvignon Blanc was fantastic for someone who is generally not a fan of sauvignon blanc. Textured, full of tropical notes but finishing fresh and long it made me rethink what sauvignon blanc can be.

Ata Rangi in Martinborough, just an hour from Wellington, is renowned for pinot noir and consistently produces wines that sit at the very top of New Zealand’s pecking order for quality. What really excited me were a couple of white wines we tried.

Overall, the central thread of these wineries is a total commitment to quality as well as respect for their vineyard site ensuring their little piece of earth continues to produce quality wines into the future. For anyone wanting to see photos of your scribe emerging from Two Paddock’s dam it may be more likely you will find photos of the Loch Ness Monster.

Cheers and good drinking!

The 2014 Ata Rangi ‘Lismore’ Pinot Gris has trademark pear flavours along with stonefruit, lovely textured middle with a little acidity to clean things up at the back. The 2014 Ata Rangi Kahu Botrytis Riesling was absolutely stunning. Obviously sweet with apricot flavours again the acid to close makes this wine stand out, balancing the intense sweetness.

2014 Ata Rangi ‘Lismore’ Pinot Gris "...has trademark pear flavours along with stonefruit, lovely textured middle with a little acidity to clean things up at the back."

2014 Ata Rangi Kahu Botrytis Riesling "...absolutely stunning.

Obviously sweet with apricot flavours again the acid to close makes this wine stand out, balancing the intense sweetness."

2014 Two Paddocks Picnic Riesling

2013 Greywacke ‘Wild’ Sauvignon Blanc

"...featured stonefruits, some mid palate weight and persistent finish, great lunch wine."

"...textured, full of tropical notes but finishing fresh and long it made me rethink what sauvignon blanc can be."

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29

Winter 2015

IN REVIEW

Like a Boss

Zinc 96’s Nugget and Al get back to grassroots to celebrate the album that converted a working class man to ‘The Boss’.

I

n the 1960s and 70s, you couldn’t swing a cat around your local record store without hitting a protest album. From The Freewheelin’ Bob Dylan to Joan Baez’s Farewell, Angelina, everybody with a voice and a drummer had a beef and wanted to sing about it. But then, whether it was the consumerism and hubris of the early 1980s or the lack of anything to protest about, the genre disappeared overnight. That was until the 1984 megahit that was Bruce Springsteen’s Born in the U.S.A. With this raw-boned masterpiece, Uncle Sam found his anger again and the boy from Long Branch, New Jersey cemented his status as America’s Working Class Champion. Even the album cover gave you the feeling that Springsteen only chose to be a rock star in his downtime from pulling a shift at a steel mill.

One thing ‘The Boss’ has always been good at is delivering infectious rock songs with a motto. The great irony is that the message of

the title track was largely misunderstood by many (including then-President Ronald Reagan) who saw it as a fervent, nationalistic call-to-arms when in fact it was the tale of a disaffected Vietnam veteran.

Springsteen recently recalled how significant this album was in his long recording career, proclaiming it as the one that changed his life and gave him his biggest audience.

Forever the master storyteller, he really was at the top of his game on this collection. Whether reminiscing the good times and the lost times of Glory Days, his fondness of My Hometown, the lover’s plea Cover Me, or his smoldering ode to the ladies with I’m On Fire, he runs the gamut of emotions. Let’s not forget a little

dabble in pop music with the infectious Dancing In The Dark, the video of which helped an unknown Courtney Cox launch her career with an impromptu stage dance. Ultimately, for Born In The U.S.A., the figures tell the story: seven singles in the Top 10 which matched the record set by Michael Jackson’s Thriller and a sales certification 15 times platinum. Not bad for a boy from the tracks.

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Keep Calm...and Read

IN REVIEW

Lucinda Morley reviews the latest releases that offer something for mind, body and soul.

The Real Meal Revolution Tim Noakes, Sally-Ann Creed, Jonno Proudfoot, David Grier RRP: $39.99 | Available July | Penguin Books The Real Meal Revolution has been touted as part myth-busting scientific thriller and part delightful recipe book. A scientist, a nutritionist and two chef athletes have combined their expertise to create a cookbook packed with recipes that are both delicious and based on nutritional science. Together they have compiled a lifestyle plan and recipes aimed to assist you with weight loss and improved general heath, giving you more energy minus the hunger pains and cravings of many diets.

Yoga Girl Rachel Brathen RRP: $39.99 | Available July | Hachette Australia If you’ve ever thought about joining the yoga revolution, this might be the inspiration you need to start! This New York Times best selling author shares her journey from a self-destructive teenager to the beautiful bohemian life she has built through yoga and meditation. Today she leads workshops all over the world, focusing on handstands, arm balances, Vinyasa foundation and fearless living. Her book features stunning photography of Brathen’s Yoga poses with breathtaking tropical backdrops in the Caribbean. Yoga Girl will inspire you with step-by-step yoga sequences and simple recipes and tips for a healthy happy lifestyle.

Calm Michael Acton Smith RRP: $24.99 | Available June | Penguin Books With creative prompts, activities, instructions and inspiration, this book aims to open eyes to the pleasure and richness of your everyday life. Calm is about simple, achievable habits that work with the demands of your busy life instead of pretending they don’t exist. It combines extracts from neurological research with wisdom from history’s great thinkers and real-life experiences. Modern life is exhausting: join the Calm revolution!

To WIN 1 of 2 copies of Calm, email enquiries@theriverread. com.au and tell us in 25 words or less why you need CALM in your life.

Raw: 150 dairy-free and gluten free vegan recipes Omid Jaffari RRP: $49.99 | Murdoch Books Reap the health rewards of eating clean and nourishing food with this practical and beautifully styled cookbook. Eating organic, nutritionally dense, uncooked plant foods is said to improve your health and well-being because the less food is processed, the less stress it puts on the digestive system. As the name suggests, this book features150 gluten-free and dairy-free vegan recipes, Raw will enable you to create gourmet raw cuisine every day.

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www.accomnoosa.com.au 31

Winter 2015

winter cool IN STYLE

With a seasonal change approaching it is time to target looks that are equally as transitional in the Queensland climate. The luxe Bohemian look makes a return this winter opting for a fresh, clean-cut take on the 70s era it originates from. Skye Giles from @australianfashionblogger shares her top picks.

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Winter 2015

IN VIGORATE

winter skin care

Staying hydrated during the colder months is no trouble if you follow these quick tips for when our body is layered in clothes - well only one extra layer if you live in Noosa.

Katrina Thorpe has the good oil to make sure you don’t end up with crocodile skin.

IT’S ALL ABOUT THE BODY, NO TROUBLE, NO TROUBLE Due to the amount of clothing we wear during winter, our skin tends to get very dry as the fabrics keep us warm but also absorb our natural body oils. While we don’t feel like exposing ourselves in winter, it is important to apply some skin nourishment to prevent the crocodile skin appearance.

It makes sense that if you are losing natural oils from your body to replace it by applying natural oils. The best time to do this is when your skin is damp after a shower as products are absorbed better in the presence of moisture.

We know it’s getting cold when the organic coconut oil is solid but you can still use your coconut oil as a body balm. Simply melt the coconut oil and tip it into a wide lidded jar, or make it a bathroom feature in a vintage tub or pot, this way you can wipe your fingers across the surface of the coconut oil balm and apply to your skin.

It would also make a nice gift for a friend.

weather. Both are excellent oils for applying to your body and face and are recommended for healing scars and preventing stretch marks and ideal for pregnancy.

Don’t underestimate the importance of bath time with some luxury soaking and a glass of your favourite beverage to warm your bod on a winter’s night. From luxury bath milks such as Uspa Rose milk bath soak to something as simple as a can of organic coconut milk to nourish your skin while you relax in the bath. If you have tired, aching muscles then you are best to have a warm Epsom Salts Bath (1/2 a cup to a bath) full of magnesium to help muscle fatigue and you can mix this with the milk products too!

“it is important to apply some skin nourishment to prevent the crocodile skin appearance.”

Another oil to consider is organic camellia oil, which is from the green tea plant and is odourless, light and doesn't solidify in the cold

FACE FACTS Winter is a great time to rejuvenate your skin with exfoliation, serums and masks. It is also the perfect time of year for skin resurfacing such as intensive peels and microdermabrasion as we tend to spend less time in the sun and the UV rating is lower.

Most skin care product ranges encourage the use of skin serums for added hydration, resurfacing or skin correction, which are tailored to your needs and concerns and applied under your moisturiser to give your skin the extra concentrated ingredients it needs. You can feel and see the difference in your skin as soon as you add a serum into your skin care routine and often you need less moisturiser when

applied over a serum as the silky serum does a lot of the skin hydration before you apply the moisturiser.

Have the best of both worlds and apply a face mask while you’re in the bath. Face masks are generally applied after cleansing and or exfoliation of the skin but there are some great masks now such as Environ Hydrating Exfoliating Mask that offers a double action of micro exfoliation while hydrating the skin with a smooth, creamy, clay base that gives your skin a radiant glow. There are plenty of masks available and I recommend reading the application instructions before you use them as each mask has its own particular active ingredients.

IN NOOSA GIVEAWAY – TULA NATURALS IN N oosa and Tula N aturals are offering you the chance to experience their locally-made range of N on-Toxic Chemical and Preservative Free Skincare for Health and Wellbeing.

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IN Noosa Magazine

34

IN GOOD HEALTH

To the point I have been having acupuncture since suffering from crippling back spasms as a teenager whose muscles weren’t keeping up with a massive growth spurt. I continued to undergo treatment to assist with physical and mental wellbeing in my 20s when I partied and worked too hard. Two decades later, I am still ‘pinned’ regularly to help with the “working too hard” bit although my partying days have slowed down somewhat.

Over the years, I have found it essential to assist with endometriosis in not only helping alleviate the symptoms of this debilitating disease but also to help us fall pregnant and even to induce labour the week after little Maximus was due. In fact, Max, who is now six, even has acupuncture to assist with poor sleeping, digestive issues, lack of concentration and irritability. For kids, the treatment is more in the form of acupressure points being stimulated for the same effect as needles in adults. I’ve noticed it’s like hitting a ‘reset’ switch on my normally happy boy. For the record, I am petrified of normal needles but have never felt an acupuncture needle enter my body.

Acupuncture is one of the oldest and most commonly used forms of traditional medicine in the world - dating back for at least 2,500 years. The general theory is based on the premise that there are patterns of energy flow called Qi through the body that are essential for optimal health. Disruptions of this flow are believed to be responsible for disease and the

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Acupuncture is one of the oldest forms of medical treatment. Deb Caruso discovers why there is a push to have this ancient therapy brought into the mainstream.

insertion of fine needles or applying other various techniques into specific points on the skin may correct imbalances of flow to bring about healing.

She believes acupuncture has a valid role in frontline services such as hospitals and that it should be part of the mainstream medical system.

According to Emma Iwinska, owner of Double Happiness, one of the easiest ways to explain Qi flow is to imagine the body’s meridians or energy channels as rivers of water.

The thought isn’t as ridiculous as it sounds after a 1979 study by WHO (World Health Organisation) recognised a wide range of disorders as having been successfully treated by acupuncture. Globally, natural therapies are being integrated into hospital systems and just last year, emergency physicians at The Alfred, Northern, Cabrini and Epworth hospitals in Melbourne partnered with RMIT’s School of Health Sciences to see if acupuncture could relieve acute pain in patients presenting to hospital with either lower-back pain, sprained ankles or migraines. The initial results showed acupuncture offered the same level of pain relief as analgesic drugs when patients rated their pain one hour after treatment.

“If a log falls in the river it obstructs the flow of water and you can end up with severe flood or drought,” she said. “An acupuncturist should find any ‘logs’ and move them out of the way, while addressing any areas of drought or flood.“ Emma has a Bachelor of Health Science in Chinese Medicine and is a registered acupuncturist and Chinese medical herbalist with more than 15 years of clinical experience.

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Emma believes that the mainstream medical system often only treats issues once they become a chronic disease, whereas natural therapies can assist with staying well and preventing chronic disease from happening.

“Acupuncture should be considered as the first point of call for things like colds and flu, children’s health and digestive issues. It operates on a mix of physical, spiritual and emotional levels so is also helpful when there is no western medical diagnosis,” she said. “We love solving a good mystery!”

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IN GOOD HEALTH Emma specialises in Japanese acupuncture believing that it is gentle and effective and provides immediate feedback through the pulse and palpation so the therapist knows the treatment is working. She is quick to point out that it’s not just about symptomatic relief but about getting to the root and cause of the problem.

Amy Steinbeck, co-founder of Maple Street Acupuncture and Natural Medicine agrees saying that she works with her patients to reconnect them with their body by helping them to learn and understand the subtle (and not so subtle) messages they receive.

“We encourage our patients to become active participants in their own healing and in returning themselves to an optimal level of health through patient education and body and spirit awareness,” she said.

Both Emma and Amy are registered members of the Australian Acupuncture and Chinese Medicine Association (AACMA) and are Nationally Registered with the Australian Health Practitioner Regulation Agency (AHPRA) and encourage customers to look for these registrations as well as qualifications and training when selecting an acupuncturist.

For more information visit: www.acupuncture.org.au

Each quarter IN Noosa Magazine will provide insight into health and wellness issues. For more information or to suggest a topic email hello@innoosamagazine.com.au

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37

Winter 2015

IN STYLE

Cosy down 01

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06 1./ Hurricane Lamp, available from Pandanus Culture, Noosaville, www.pandanusculture.com 2./ Teal Mod Cotton Throw, Indus Designs, available from Stitch Piece Loop, Noosa Junction www.stitchpieceloop.com.au 3./ Cushion 55 x 55cm with original print by local artist Denise Burkitt, available from Fugu, Tewantin. 0415 509 152 4./ Stitched Arrow Cushion and Falsa Picnic Blanket, available from Surf Meets Southwest, Noosaville, www.surfmeetssouthwest.com.au 5./ Metal wall art - available from Maisies and the Seven Seas, Hastings St. www.maisieandthesevenseas.com 6./ Fire pit from Broadcroft Design, www.broadcroftdesign.com IN Noosa Magazine

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IN STYLE

With the cooler weather comes the opportunity to redecorate.

Warm up your home inside and out with these red-hot tips.

D

oes it seem like winter this year has been a little slow arriving?

The hot days dragged into April and the start of May however now we’re starting to see some wintery signs. The crisp blue skies and glassy ocean conditions…This is winter, IN Noosa style! Re-decorating for a season that is becoming shorter every year would be like stoking your new (barely used) fireplace with $50 bills.

A preferred option is certainly to keep your core statement pieces and inject more seasonally-appropriate accessories that can be fun as well as being functional.

Bold and colourful prints for your walls, cushions in bright hues or with geometric prints, throw rugs and metallic pendant lighting are the emerging winter trends for your home this season. These simple but strategically-placed elements can breathe new life into a space that is as tired as a kid who has spent all day at the beach.

Everywhere you look there’s talk of injecting a “pop of colour” into your home as the cooler weathers sets in and the days become shorter. Charcoal greys, navy blues and deep sea green can make a room feel warm and cosy while providing the perfect backdrop for brighter coloured accessories in reds, oranges and yellows. Think bright and mismatched geometric patterns on pillows and cushions scattered on a charcoal sofa with a room-warming rug.

that actually have more of an old school vibe with ‘exposed’ bulbs and cables. If you must have a lampshade, make sure it is retro, vintage or made of natural materials such as petrified wood. If you don’t have a fireplace, candles can create a sense of warmth while also providing some very cool wall shadows.

Reflect your inner warmth with mirrors and use colour dipped baskets to add instant appeal to any room. The baskets also provide somewhere to store the spare cushions and throw rugs when you toss them aside for warmer conditions!

Sticks are also quite on trend. The more rustic the better or you can always paint a fresh one with some monochrome stripes or chevrons and hey presto you have somewhere to hang your alpaca wool scarf and beanie.

Outside, a fire pit and strategically placed metal garden art and sculptures will draw you out from inside your cocoon. Adorn your exterior walls with wall art and light up the area with candles in over-sized hurricane lamps to keep it cosy. Bring your baskets full of cushions and rugs from inside and you’ll be as snug as a bug.

Just don’t mistake your painted sticks for marshmallow holders or there’ll be trouble.

07

Ensure that the materials are organic and ethically made and that the labour is local or responsible to ensure complete integration into your living areas.

Make a statement with a huge range of versatile and stylish metallic pendant lighting in styles ranging from traditional to modern designs

7./ Olivia Hurricane Vase, available from Gail Hinkley Design, Hasting St. www.gailhinkleydesign.com

Picture courtesy of Outside Noosa

39

Winter 2015

PERFECT NORTH ASPECT NOOSA WATERS 29 THE PROMONTORY

4

Position & Design

Price $2,495,000

Facing north in Noosa Water’s premier street, this one level home spreads comfortably on this impressive, 974m2 allotment. Facing due north you will enjoy plenty of winter sunshine and summer breezes which makes life ideal on your waterside terrace.

• Glass sliding doors welcome in light, high ceilings further enhance the vast living spaces.

• The timber and stone kitchen is the hub of the home and serves to the dining area.

• The master suite is enormous and you might enjoy the spa bath with water views.

• This home is the prime allotment in the prime Noosa Waters’ street.

3

3

Shane McCauley 0403 646 930 Peter Butt 0412 714 406 07 5447 4499 www.rwnoosa.com.au/prom29 Richardson & Wrench Noosa

IN STYLE

02 01

03

let it glow

Brighten your life and glow away the chilly weather with these illuminating pieces that shine a light in all the right places.

04

STYLE TIP: Have some fun with your light placement by laying them down instead of hanging.

05

1./ Vintage pottery lamp from West Germany, vintage maple kidney table and retro TV chair. www.midmodoz.com.au 2./ Ragusa Light, also available in black & white. www.noosalighting.com.au 3./ Mikko Lampshade (in Chino colourway) RRP $110, on Tripod Table Base, RRP $240. (Total RRP $350) Both locally handmade, available separately. www.sevendandelions.com.au 4./ “Zargon� copper lamp handcrafted in Noosa by Oxbow Lighting sitting atop a blue industrial table from France. www.midmodoz.com.au 5./ Green Cathedral Triangle Wall Light. Cable available in range of colours and lengths. From $289. www.greencathedral.com.au

41

Winter 2015

IN THE GROUND

Winter Growing Cath Manuel shares her favourite things to plant, harvest and eat during the cooler months.

W

inter in a Noosa garden is divine! The mornings are cool, the days are sunny and we can grow abundant crops. If you followed my guide for Autumn Growing then you’ll have gardens ready for planting now. The cooler months offer perfect temperatures to grow veggies and herbs for Winter soups. Now is a great time to plant peas, snow peas, broad beans (if you eat them), kale, mustard greens, silverbeet or spinach, shallots and spring onions. Also try growing chives, dill and in late Winter, sow seeds of fennel.

If you’re growing your own Kale you’ll notice that it continues to grow through to Spring.

Every few weeks apply diluted organic liquid fertiliser over the foliage and soil. This will ensure your plants thrive well into Spring and provide you with an abundance of crisp leaves to harvest. The larger leaves are perfect for Kale Chips…one of my favourite uses for Kale!

IN-HOUSE Landscape Architect

IN-HOUSE Interior Designer

Try this… Kale Chips!

• • • • •

Harvest a large bunch of Kale leaves Trim off the thick stem and cut into approx. 3cm pieces Toss with olive oil, salt and fresh Thyme Roast in hot oven (about 200-210˚C) until crispy Enjoy with a cheese platter and good wine!!

TIP get to these before the kids do, they’ll love them too!

Winter is time to harvest Ginger and Turmeric as these plants die back during the cooler months. After removing dead leaves with sharp secateurs, gently dig under the rhizomes (ginger roots) and remove the older root. Leave younger roots in the soil to grow during Spring and to harvest again next Winter. Wash, dry and store in a container or basket in the pantry. No need to refrigerate.

Fresh home-grown Ginger has a delicious sweet flavour and is used in cooking, tea making, juices and for medicinal reasons. As well as having a fabulous flavour, edible Ginger suits any ornamental sub-tropical garden. Try growing edible and useful plants throughout your gardens. They provide beautiful and delicious flavours all year round.

TEA TIME NEW design studio and showroom – the home of complete design concepts

4 Rene Street, Noosaville Phone 5448 0250 www.outsidenoosa.com.au

IN Noosa Magazine

Grow your own Aromatic Tea Infusions Infusing freshly grown and picked leaves is the most delightful way of enjoying the fresh aroma of plants.

Be soothed, relaxed or uplifted by the many gorgeous plants we can grow and enjoy.

Organically grown fresh herbs would have to be one of the best things we can give to our body and nurture our soul. Freshly harvested herbs, and greens, have the highest nutritional content in the first few hours of being picked. After this time the nutrients diminish rapidly. Also, the active constituents are soluble in water, which means one of the best ways to enjoy the health benefits of herbs is by infusion, or making tea. Picking and using fresh herbs allows us to enjoy the flavours and nutrients that the plants provide.

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‘Tea Pots’ make a beautiful gift, just include a small label with plant name and uses.

IN THE GROUND

MY FAVOURITE HOME GROWN HERBAL TEAS… GINGER Great for assisting digestion or for upset tummies.

Peel and chop a thumb size piece of ginger, gently boil in 2 cups of water for 5 minutes (longer for stronger flavour), add a squeeze of fresh lemon or lime juice and half teaspoon of honey. Strain and enjoy warm or cooled.

PEPPERMINT Fresh peppermint tea has an amazing flavour!

Easy to grow, but must be in a container as it’ll take over your garden! I grow Japanese peppermint (Menthol) for a strong flavour.

Make a Bold Impression

LEMON BALM Reduces anxiety, has a soothing effect. Blend with Mint for more flavour. Lemon Balm grows as a ground cover, similar to Mint and grows well in a container in a part shaded position. It dislikes the direct hot summer sun.

STEVIA This amazing little plant has become very popular recently with the no-sugar diets. Stevia grows very well in our climate and grows perfectly in a container. The flowers attract good bugs and bees to the garden and the leaves when chewed fresh are incredibly sweet… my kids love them!! I use stevia leaves fresh in morning smoothies, when making cakes, muffins or slices and also add leaves to sweeten meals cooked in my slow cooker. Stevia tea is sweet, but delicious when leaves are added to mint, peppermint or lemon balm.

I suggest giving this lovely plant a ‘grow’ in your garden, and save having to buy stevia powder from the store!

LEMON VERBENA Great to drink after a meal to aid digestion. Lemon Verbena grows to about 4m tall and is a lovely scented shrub. Great for any ornamental garden.

ROSEMARY Uplifting. Not to be used by anyone with high blood pressure. Grows well in sandy soil in a sunny, warm position. Great for hedges in a hot, dry location. Blend Rosemary and Lemongrass for uplifting spirits and reducing depression.

BORAGE Good for lifting spirits during stressful times. Borage is related to Comfrey, and grows well in a sunny location. Borage flowers are edible and used to garnish desserts, fruit salad and cocktails. Borage is also a useful addition to compost to assist with decomposing of food scraps.

LAUNCHING NEW DESIGNS AT THE QUEENSLAND GARDEN EXPO, 10TH, 11TH, AND 12TH JULY, NAMBOUR

KAFFIR LIME OR LEMON MYRTLE LEAVES Both great for relieving sore throats. Gather 3 leaves from either shrub, bruise or tear and infuse in a mug of boiling water. Enjoy when slightly cooled. For sweetness add honey or rice malt syrup.

Award-winning creative metalwork company with a serious passion for design.

Contemporary garden art, bespoke commission pieces, sculptural planters, landscape features.

TO MAKE TEAS...

Use approx. 2 teaspoons of freshly chopped or bruised leaves in a teapot or glass plunger with one cup of boiling water. Allow to infuse for a few minutes and enjoy. For a strong tea allow the leaves to steep for longer or use more herbs. To refresh the brew, add a few extra leaves and more boiling water.

ANYTHING IS POSSIBLE...

Personalised service and Australia-wide delivery T: 5485 4420 M: 0488 426 392 E: info@broadcroftdesign.com W: www.broadcroftdesign.com

Another beautiful way to enjoy herbs, and perfect for this time of year, is a herbal bath. Prepare a bunch of Lavender with cotton twine and hang under or near the running water. This is a relaxing and soothing way to enjoy the freshly cut Lavender stems.

43

Winter 2015

IN SPIRATIONAL

Artist in focus

Nina Shadforth talks with artist and 2014 Archibald finalist, Jandamarra Cadd. The peaceful warrior for Indigenous equality opens up about his creative journey and quest for social justice.

HAVE YOU ALWAYS BEEN A CREATIVE PERSON? I started 27 years ago as a 15 year old when I used painting as a means to express myself.

I have always been able to see and experience life in a way that seemed “different”, which in hindsight I realise was my creativity.

WHERE WAS YOUR FIRST EXHIBITION? It was in 2000 - a combined exhibition through Deakin University (where I studied my Bachelor of Visual Arts) at the Koorie Heritage Trust. I sold two of my three pieces.

WHEN DO YOU THINK YOU BECAME A PROFESSIONAL ARTIST? I think it was the opening night of my first touring solo exhibition, which has been solidified since with subsequent successful solo exhibitions and becoming an Archibald Finalist.

WHAT/WHO INSPIRES YOUR WORK? Social conscience issues inspire my work - the drive of breaking down those barriers of racism, sexism, oppression and injustice. And those people that live with these human rights violations inspire me - their resilience and fortitude under such difficult situations.

Especially those who stood up in years gone by, where society and the law supported their unjust oppression.

LOOKING FROM THE OUTSIDE IN, WHAT GENRE IS YOUR WORK? I’ve been described as a contemporary Aboriginal portrait artist. But I don’t tend to

IN Noosa Magazine

label or classify myself as I just paint based on how I feel led at the time. I don’t restrict myself creatively.

TELL ME ABOUT YOUR DAY-TO-DAY WORK ACTIVITY IN YOUR STUDIO/WORKSPACE? After breakfast I head into the studio. I sit before the canvas I’m working on and call in the Ancestors and ensure my intentions are set. I tend to paint 12 - 16 hour days.

I need to be 100% present and tend to listen to select music to facilitate my focus.

I prefer to also have many days in a row to paint and can’t take phone calls or visits as it takes me out of my creative flow.

WHAT ARE YOU WORKING ON NOW? My 2015 Archibald portrait of Luke Carroll which is titled “Storyteller” and also my Doug Moran portrait of Uncle Bob Randall titled: “We Are The Land”. Both of these portraits are done completely in a traditional ochre dot style with the intention of showing how the land and culture is an integral part of their identity as it has been for over 60,000 years for Aboriginal People - just as water is to a fish - and although they are living in a modern day society these connections are strong and an unbreakable link to the past.

WHAT TO YOU LOOK FOR IN AN ARCHIBALD PORTRAIT? I look for a strong sense of self and individual

44

character. Something that shines through and that speaks volumes about what I feel are the universal fundamentals of our humanity.

Often associated with human rights or redemption of oneself.

HOW LONG HAVE YOU BEEN WORKING ON YOUR LATEST PIECES? I worked on these entries 5 days a week for 6 months. This piece (above) is layered dots, which means dots on top of dots to give it full shape and form. So this requires quite a long time to allow for a desired outcome of being an aesthetically appealing piece while also exposing the richness of the subject.

WHAT GOES THROUGH YOUR MIND WHEN YOU FINISH A PIECE? I have never felt the satisfaction of “finishing” a painting and probably never will, as I am usually left with the need to let go of that outcome and be at peace with what is there at the end.

IN SPIRATIONAL I do gain great satisfaction knowing that I gave my absolute everything to share a visual narrative of the sitter and that this will be viewed and their story seen and acknowledged. On a practical I enjoy the feeling of sealing a piece with gloss and seeing the paint come alive.

as well as people nationally and internationally was what truly was the highlight for me. It was so heartwarming to feel such solidarity and confirmation that what I’m doing is beyond just creating an aesthetically appealing painting.

WHAT HAS BEEN A CAREER HIGHLIGHT?

I would like to be exhibiting overseas, to reach a broader audience with the message of unity and equality, while doing what I love and continuing to meet and be inspired by beautiful hearted people along the way.

Becoming an Archibald Finalist last year, however it was actually the night before the winner was announced. The incredible amount of support I received from my local community,

WINTER EXHIBITIONS

WHERE DO YOU SEE YOURSELF IN FIVE YEARS?

Jandamarra’s 2014 Archibald Prize finalist work: ‘Proud’ is currently touring regional NSW, with two venues left to host the exhibition: Broken Hill Art Gallery (NSW) until 19/07/2015; and Griffith Regional Art Gallery (NSW) from 24/07/2015 until 06/09/2015.

Arts Radar Winter is not all about being ‘grey’.

Stay vibrant with these FREE local art events.

Noosa Regional Gallery INDO POP: INDONESIAN ART FROM APT7 – QAGOMA Showcasing works from the 7th Asia Pacific Triennial of Contemporary Art (APT7), the touring exhibition features works in a variety of media and styles, and represents a young and exciting group of artists gaining widespread international attention.

Until 19 July FLOATING LAND 2015

Pomona Railway Station Gallery ARTIST AND FRIENDS OF THE GALLERY, ANNUAL GROUP EXHIBITION

Friday 12 June – Sunday 19 July 2015

3 July – 10 August Monday – Friday, 10am – 4pm Saturday, 10am – 2pm 10 Station Street, Pomona www.pomonartgallery.com The Base Gallery SYNCHRONICITY BY TAMARA ARMSTRONG This solo exhibition will feature a colourful celebration from the mountains to the sea, with fresh island vibes on canvas and homewares.

Butter Factory Arts Centre POPUP ART SERIES II The second instalment of the Series featuring new artists and new work, including new pop-up studios, workshops and demonstrations.

Until 30 August Tuesday – Friday, 10am – 4pm Saturday – Sunday, 10am – 3pm 10 Maple Street, Cooroy www.noosa.qld.gov.au/butter-factory-arts-centre

The exhibition showcases works from the 7th Asia Pacific Triennial of Contemporary Art (APT7).

The touring exhibition will feature works in a variety of media and styles, and represents a young and exciting group of artists gaining widespread international attention. The selection highlights the importance of the exciting emerging arts centres of the Asia Pacific region and raises some of the artistic, political and social issues of one of our closest neighbours.

Official opening Saturday 4 July, 1pm – 4pm.

All welcome.

Downstairs at Green Cathedral, 27 Rene Street, Noosaville. www.tamaraarmstrong.com

Thursday 23 July – Sunday 23 August 2015

FROM SENSE TO SENSUALITY THOMAS SYDOW The colourful and multi-layered abstract artworks of Thomas Sydow are inspired by the artist’s deep fascination for design of nature and natural landscape. By using the refined technique of sgraffito, he creates unique colour-oscillating effects on canvas, handmade paper and bark.

27 August – 18 October

9 Pelican Street, Tewantin www.noosaregionalgallery.com

INDO POP

INDONESIAN ART FROM APT7

4 July – 7 August

This year, Floating Land: Reflect & Re-imagine will include a retrospective exhibition featuring a selection of images, soundscapes, video and works representing previous Floating Land iterations from 2001 – 2013.

Tuesday – Friday, 10am – 4pm Saturday – Sunday, 10am – 3pm

Image: SAPUTRO (aka Hahan), Uji Handoko Eko, Indonesia b.1983. The New Prophet (from ‘Trinity’ series) 2011, Polyester resin and air brush, ed. ½. / Purchased 2011.

Queensland Art Gallery Foundation / Collection: QAGOMA

Noosa Shire Arts and Crafts @ Wallace House NATURAL FIBRE EXHIBITION A unique range of handcrafted garments inspired by an array of beautiful natural fibres, including alpaca, silk, wool, cotton and bamboo made by members of the Noosa Arts & Crafts Spinners, Knitters & Weavers.

7 – 9 August Official opening Friday 7 August 12pm – 3pm.

All welcome. 8 – 9 August, 9.30am – 3pm Wallace House, 1 Wallace Drive, Noosaville www.noosaartsandcrafts.org.au To have your event listed or to profile your gallery or your work, contact hello@innoosamagazine.com.au 45

WAX AND WABI SABI KYM BARRETT An exhibition of works evoking the ESSENCE of WABI SABI and SENSE of PLACE - a mix of solitude, serenity, strength and vulnerability; honesty, tenderness, subtlety and drama - traits of outer landscape (Nature) and internal landscape (Feeling states). The invisible qualities of Wabi Sabi are made present in the art work.

Noosa Regional Gallery opening hours Tuesday to Friday 10am - 4pm Saturday & Sunday 10am - 3pm Closed Mondays, public holidays and during exhibition changeovers.

Riverside, Pelican St, Tewantin QLD 4565 07 5329 6145 | PO Box 141 | Tewantin QLD 4565 gallery@noosa.qld.gov.au www.noosaregionalgallery.com

Winter 2015

IN REVIEW

IN Noosa Magazine

46

IN VIGORATE

Warm up

I

t may have seemed as though summer was never going to leave us… but finally (alas) the chilly nights, shorter days and the dark early mornings have hit us! And let’s be honest…it ain’t easy!

Too many people are quick to ditch their runners for ugg boots, water bottle for a hot chocolate and their enthusiasm for laziness when winter approaches. Yet what we all know deep down is that this is the ideal time of the year to start

Don’t use the ‘winter blues’ as an excuse to stop moving… Erin Yarwood shares her top tips to keep you moving through to Spring.

moving, keep moving or just simply get moving to beat the winter chill!

Not only will you continue to reap the benefits and achieve the gains you’re aiming for in your current training regime during the winter months (if you continue!) but you’ll also be one step ahead when weather starts heating up again come September! So there you have it… No excuses! Winter is here, and we must deal with the fact. So warm up and keep on moving!!

“Summer bodies are made in the winter”

Here are three simple (and warming!) exercises to do each day during the cooler months.

HERE ARE SOME SIMPLE TIPS TO BEAT THE WINTER BLUES: •O n rising, drink a glass of warm water and lemon juice. It’s a great detoxifier and it ensures you get a nice gulp of water first thing to hydrate your body!

• Buy yourself a new winter fitness wardrobe. It doesn’t have to be expensive. But having some new gear always makes you feel good.

• Write out a daily program/plan for you to follow, even dot points to tick off each day. This will help you stay motivated and focused.

• MOISTURISE! It is so important to moisturise your skin as the drying season approaches and it makes you feel 100% more confident about yourself.

SQUAT JUMPS

PLANK RUNS

DEAD BUG

Erin’s tip: make sure you keep your knees aligned, back straight and always land softly.

Erin’s tip: ensure your lower back feels good, by adjusting the height of your hips and keep your belly button locked to ensure your core stays activated.

Erin’s tip: keep your spine in contact with the mat and lengthen from your fingers to your toes. If your back starts to arch, stretch your leg higher.

Complete 3 x 15 of these each day, and you’ll not only be helping to tone your legs and bum, but will also be working on your cardiovascular fitness. The perfect winter warmer!

Excellent for core work, arm strength and picking up the heart rate. Aim for 3 x 1 minute intervals, 20 second rest.

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An awesome Pilates exercise to strengthen the core and work on coordination. You can vary the speed with these.

Winter 2015

barefoot Defining Moments

THE

CORPORATE WARRIOR

With the centenary anniversary of ANZAC troops landing in Gallipoli, the spotlight was cast on our brand of nationalism. Paul Bird travelled to ANZAC Cove to discover what it may mean to the modern Aussie.

N

ationalism both attracts and repels us as it so easily unmasks both the best and worst faces of our human nature. At its best it brings together the hopes and aspirations, pride and joy of being a member of a certain national “tribe” with positive intentions and outcomes. At its worst it leads to a form of mass narcissism which gives explicit permission for the ‘us’ to do wrong to the ‘them’ – whoever the ‘them’ happens to be – because that particular brand of nationalism feeds notions of natural superiority or exceptionalism.

really were a long way from “home” and that our future lay in the Asia Pacific. We turned to the United States, not only for our security, but also culturally and began to focus on our neighbours here rather than in Europe as a form of grounding in the reality of our location and place in the world.

It seems there is always an us (good) and them (bad) when national pride, historical enmities and territorial disputes are allowed or encouraged to fester.

As usual, with every action there is a reaction and the inferiority of previous decades seemed to be replaced in the 1970s with an almost raucous, over-bearing nationalism which had all the hallmarks of an adolescent relying on bravado rather than substance to bluff its way around the world. We had a brash, verging on obnoxious, veneer.

For me the 1960s was a time when the Aussie chip-on-theshoulder, that self-deprecating and inferiority complex which marked our interactions with other peoples, began to fall away.

I have recently experienced one form of our still-emerging Australian nationalism as one of the few lucky to attend the ANZAC Day Dawn Service at Gallipoli in Turkey this year.

Remember, if you are old enough, the ocker C’mom C’mon Aussie C’mon nationalism of the 1970s? Certainly playful and naïve but also masking a shallowness which saw many of our best and brightest in the arts and culture industries leave Australia for more welcoming and enlightened shores. Many never returned. We lost out as a nation.

It was a special event marking 100 years since our soldiers waded ashore in the Dardanelles with our New Zealand cousins to begin a doomed nine-month military campaign involving almost one million men from both the Allied and Turkish sides of World War I.

"...the moment was one of solemn reflection on what it means to be an Australian."

Since then we have become one of only four truly multicultural countries in the world and it seems to me that our nationalism is rooted in common values of democracy, respect and a recognition that we are “all in this together”.

It is a nationalism expansive enough to encompass the eclectic and creative and is mostly welcoming to the world at large. A more mature and secure national character seems to have emerged in the past 25 years.

I joined more than 10,000 other ANZAC pilgrims in travelling halfway around the world for what was a “big” event – physically, mentally and emotionally for the participants – logistically for the organisers.

The ANZAC Dawn Service has become one of the defining symbolic events of our annual calendar, a moment when we pause in numbers to honour all those who have fallen in conflicts since the birth of our nation and all those who have, and continue to serve in our names in war and peacekeeping zones around the globe.

We now defend our values but are not over-bearing about it.

We accept there are different ways of doing things and looking at the world.

For me, the moment was one of solemn reflection on what it means to be an Australian here and now, recognition of the sacrifices of those who have fallen to guarantee our freedoms and way of life and also a reminder of the horror and terror of war.

Our exposure to the best that many cultures can bring to our country has certainly contributed substantially to this healthier nationalism as has our ability to travel, increased levels of education and the access to information which technology has brought with it.

It also raised the question of how our twenty-first century brand of nationalism has developed its “health” or “unhealth” at this moment in the nation’s evolution. Our own brand of nationalism has slowly but surely evolved since Federation of the States in 1901.

The Gallipoli pilgrimage was not a celebration of war but rather a moment for recognising our interconnectedness as humans and what it means to be an Australian today, a member of a global community, open and welcoming but ready to defend the values which have been forged by hard work and toil over the past almost 240 years.

The young ANZACs who landed in Turkey in April 1915 were most certainly fashioned by their era - an almost pure reliance on Mother England and traditional Anglo-Celtic values with a smattering of Australian bush mythology emerging to create the distinct Aussie personae.

Paul Bird is Publisher and Director of IN Noosa Magazine. He 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.

The Fall of Singapore to the Japanese by the British in 1942, sometimes described as the greatest single defeat for the British Army in World War II, was another turning point in the development of our national character. We understood, perhaps for the first time, that we

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Winter 2015

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NOOSA RIVER AREA Noosa North Shore

The Noosa region was afforded Biosphere Reverve status

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World-class multi-use Heritage Trails throughout the hinterland – walking, horse-riding and mountain bike riding.

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Noosa Biosphere Reserve contains two wetlands areas identified by the Commonwealth as of national importance Lake Weyba and Noosa River Wetlands.

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Noosa Museum

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Tewantin National Park

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In 2008 the Queensland Government recognised Noosa as one of only four “Iconic Places” in the State.

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Noosa Spit

Noosa Main Beach is one of only a few north-facing beaches on Australia’s east coast.

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Lake Cooroibah

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Hall’s Reef

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Botanic Gardens

NOOSA HEADS AREA Breeding ground for Migratory Birds

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There are more than 450 kms of public bikeways and walking paths throughout the Noosa Biosphere Reserve.

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Yurol State Forest Library

Cooroy

Teewah Coloured Sands

Noosa River is the only river system in Australia that has its entire upper catchment protected in National Park.

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King of the Mountain

44% of all Australia’s birdlife diversity resides within the Noosa Biosphere.

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Yurol State Forest

Tewantin National Park

Mill Point

Elanda Point

Tewantin National Ringtail State Ringtail Park Forest State Forest

Mt Cooroora

Noosa Biosphere Reserve contains the largest riverine seagrass beds in South-East Queensland.

Lake Cootharaba

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Cooloola Sandpatch

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Peregian Beach Shopping Precinct D AV I D

Peregian Beach College

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Peregian Beach

131 OLD EMU MOUNTAIN RD

Peregian Springs Shopping Centre

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A NEW RESIDENTIAL COMMUNITY JUST MINUTES FROM THE BEACH S H I N E M O TO RW

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Peregian Breeze has fast become the most desirable new residential community on the Sunshine Coast.

Just minutes from Peregian Beach and bordered by the iconic Noosa National Park, this contemporary enclave is designed around “Cool Living”, a quality built environment with a great coastal community vibe.

• 1.5km to Peregian Beach • Freehold, level homesites from 375m2 – 850m2 • Linear and central neighbourhood parks with walking & cycle pathways, playgrounds and fitness stations

• 7 minutes to Peregian Beach village square with cafes, restaurants and boutique shopping • Minutes to a number of schools • Minutes to Coles supermarket and speciality shops

Whether you are looking for a low maintenance courtyard style allotment or more traditional sized space for the family to grow, the living options at Peregian Breeze will give you the freedom to make the right choice.

LAND 225,000 HOME & LAND $415,000 $

*

FROM

*

FROM

VISIT PEREGIANBREEZE.COM.AU OR CALL 1300 BREEZE (1300 273 393) Colliers International is responsible for land sale only. *Prices and availability correct at time of printing.

PER069

Styling and photography by style.life.home

RELAX AND UNWIND.

Melbourne, Sydney, Adelaide, Brisbane and West Australia NOOSA DESIGN GALLERY 27 Rene Street, Noosaville, QLD, 4566 Phone 5474 3411 furniture@greencathedral.com.au www.greencathedral.com.au