Alive Magazine - Edition 46 - May 2024

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Magazine WIDE BAY MAY 2024 EDITION #46

Gourmet Edition GOURMET FOOD AS MEDICINE

A Restaurant Like No Other

Celebrating 30 years of French fine dining on the Fraser Coast Full story on pages 8-11

Back to basics; a guide to ancient gourmet health Full story on pages 04-07

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UPCOMING EVENTS

THE ALIVE TEAM Founder / Creative Director JOY BUTLER Editorial Team: KERRIE ALEXANDER CELINE LOUIE RUSS BENNING LIZZIE MACAULAY Advertising Team: LOUISE HOLMES advertising@alivemag.com.au Phone: 0477 094 335 DARREN STIMPSON darren@alivemag.com.au Phone: 0408 122 050 KAREN WHITE karen@alivemag.com.au Phone: 0418 197 386 HELEN REKDALE helen@alivemag.com.au BARB HARD barb@alivemag.com.au Head of Distribution JAMIE BUTLER

RELISH FOOD & WINE FESTIVAL

All editorial and advertising in Alive Magazine publications are published in good faith based on material, verbal or written, provided by contributors and advertisers. No responsibbility is taken for errors or omissions and opinions expressed do not necessarily reflect those of the publisher.

All material in Alive Magazine is subject to copyright provisions. No part of this publication may be reproduced without written permission from the publisher.

When: Saturday, 1st June 2024 Where: Queens Park & Portside Precinct, Maryborough What: The 11th annual Relish Food & Wine Festival will be returning to Portside Precinct and Queen’s Park in 2024. Maryborough’s heritage streetscapes and riverside parks are the perfect setting for a feast of local cuisine serving up celebrity and local chefs, gourmet tastings, cooking demonstrations, live music and more.

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Feedback or suggestion?

Send to: info@alivemag.com.au

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Where: Urangan Community Wellness Centre

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COV E R S TOR Y Written & Photographed

by Russ Benning

@russbenningphotography

BACK TO BASICS; A GUIDE TO ANCIENT GOURMET HEALTH T ell me what comes to mind when you hear the word gourmet.

Does it conjure smells or tastes or visuals of expertly and artistically arranged colours and textures?

Did you know that the word gourmet is actually a noun? Something of a title to describe a person not actually a genre or sub-genre of food.

According to the Oxford Dictionary; “A connoisseur of good food.”

If you didn’t know that and you thought it referred to a level of esteem or quality of food, you’re not alone.

We’ve both learned something this month.

If you did know that, top marks and I bid you continued success at your trivia tables!

Colloquially it has come to mean, especially in the west; “Of, relating to, or being high quality, expensive, or specialty food typically requiring elaborate and expert preparation.”

I feel the dictionary definition of ‘good food’ leaves our playing field very much open.

This month I’d like to explore the intersection point of high quality, gourmet food that is both delicious and also incredibly healthy. And not quite as inaccessible as you might think.

I want to introduce you to someone who understands this better than anyone.

Her name is Rhian Payne and she’s no stranger to the world of food or of using food for healing.

I notice the little continuity threads continue to rear their cute little heads. Last month we heard; “Movement is medicine.”

This month;

“Food is medicine.”

Admittedly, this time, with a slight caveat.

“Food can be medicine. It can also be poison.”

The annotation points to the reality that not all food is created equal and even if it were, not all foods are a blanket ‘good for you’ for each individual.

This also encompasses some of the highly

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processed foods, or ‘food flavoured’ chemicals that find themselves on our supermarket shelves.

Rhian introduces us to the ancient and natural system of medicine, Ayurveda.

Literally translated to, ‘the science of life’, Ayurveda is over five thousand years old and contains many philosophies and modalities concerned with holistic healing. It originated in India and is recognised as the oldest healing system on the planet.

She has been helping people with their health for over a decade, primarily using nutrition and yoga as the main vehicles. She completed a double degree in naturopathy and nutrition as well as completing her Yoga Teacher Training (YTT).

Around three years ago she began studying Ayurveda which is now the backbone of her healing toolkit.

“The more and more I did consultations, I felt like I was missing something for certain clients. Not everyone can follow a certain diet or a strict routine— FIFO workers for example—that’s where Ayurveda caters in other areas. So it doesn’t really matter who you are, there’s always a way to bring you into balance. So yeah, it was like the missing puzzle piece.”

She shares how it’s quite difficult to trust the western information on nutrition and diet for the simple fact that it continues to change. It’s as if we in the west are focused on developing a ‘one size fits all’ system that invariably fails.

I tend to agree that maybe it’s worth taking a peak at a system that has been successful for more than five millennia…

Here’s where it gets even more interesting.

Ayurveda revolves around constitutions that are made up of the ‘five great elements’. Those elements package down into the three ‘doshas’ that are present in each of us in varying amounts. They alter throughout our stages of life, the seasons, and the times of day.

Consuming foods in accordance with an individuals constitution will bring that person into balance.

Not only will the body respond with countless positive health markers, the foods will also be more enjoyable.

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I love to cook. I’ve been creating recipes for like, ten years.”

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“We are our own best physicians. We already have clues to our constitutions. We know if we are drawn to spicy foods or we can’t handle them. We know if we like raw or cooked foods. If we’re drawn to bold, heavy foods and flavours or not.”

She goes on to dispel some common misconceptions around Ayurveda in relation to foods.

“There isn’t really such a thing as ‘Ayurvedic cooking’— just more so their dietetics and their principles, so you could take any cuisine and make it Ayurvedic.

“A lot of people think they need to eat Indian food or be vegan, which they definitely don’t.”

If you’d like to know more about Ayurveda and would like some recipes that you can use to heal yourself, you’re in luck.

Two years ago Rhian published a beautiful book called “Ojas” which encapsulates a comprehensive history of the system and a huge variety of her own Ayurvedic recipes.

“It’s really hard to wrap it (Ayurveda) up in a small conversation, so I thought well, if I go through it bit by bit, people can just take the book and do it themselves.”

I ask what inspired the recipes and what lead her to creating her own.

“I love to cook. I’ve been creating recipes for like, ten years.”

She hands me my own copy of the book and I’m delighted as I flick through it. There really is so much information and such a variety of foods to explore.

As a photographer, of course I ask who took the pictures of the food and I’m surprised to hear it was all her. A woman of many talents.

I declare on the spot that I will be returning for a consultation to make Ayurveda a part of my life.

Not a complete stranger to Ayurveda myself, I am grateful for this timely reminder of its potential.

I ask what she recommends for people who are fresh to the ancient science.

“People typically want to rush to find out what their constitution is, and I think it would be more beneficial to learn about all of the doshas, they’re present in every individual just in varying amounts, and it will alter throughout the stages of your life.”

If the contents of this article speak to you, I recommend taking a deeper look into Ayurveda for yourself. You can, of course, also reach out to Rhian and/or pick up a copy of her book.

In conclusion, I’d like to ask you, my dear audience, my fellow gourmet’s (I had to use it as a noun!), what do you think of when you hear ‘good food’?

For me its food that is delicious, healthy and completely in balance with my personal constitution!

Rhian currently offers nutrition consultations, yoga and holistic wellness packages. To find out more or to purchase her book ‘Ojas’ head to: www.healthhunter. com.au

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WI S E WO RDS

by Celine Louie

A RESTAURANT LIKE NO OTHER “M

y life story, and the story of the restaurant, is full of adventure.”

A statement made true, after spending some time meeting Christian, owner of Aegean Waters Restaurant, possibly the longest standing restaurant in Hervey Bay, providing an unforgettable dining experience since 1994.

His decision to open up a French restaurant- a fine dining one at that, was initially met with laughter.

At the time Hervey Bay was much smaller, boasting a population of about 25,000 people- close to a quarter of the people we have here today. The Esplanade was much quieter and at the time there were only a few other restaurants to choose from in this sleepy seaside town.

It all happened by chance, as Christian’s life of adventure had started long before. In fact at the ripe old age of 42, Christian was heading to Hervey Bay for a quieter more relaxed, self retired life. Opening a restaurant and working another 30 years was never on the cards.

But as life does seem to enjoy throwing these curve balls, only a few short months after arriving, a morning walk along The Esplanade to grab a loaf of bread from his favourite bakery set his plans rolling in another direction.

Accompanied by his beloved dog Ninja, the Newfoundland, a ‘black bear on four legs’, weighing in at a hefty 116kg and who understandably, decided that a leisurely 1km round trip to the bakery needed a rest break- proceeded to plonk himself down on the corner of The Esplanade and Fraser Street. As Christian waited patiently for Ninja to recoup himself from his arduous trek, he found himself standing in front of a dilapidated Laundromat which was for sale- at a back then, ridiculously affordable price.

“So we thought about buying it, and I thought, I want to show them a good French restaurant. Liberty, my wife, reminded me that we came here to retire, so we decided to do it just for 5 years.” Fast-forward 30 years later, Christian is still cooking up a storm in his well-known corner restaurant.

To understand how this French restaurant came to be, we need to understand Christian and his life story- a story full of adventure and travel. Born in France to an opera singer mother, passionate about sharing her love of the fine arts with her three children, and a Geologist father who travelled the world searching out gems, Christian’s life was bound to never be dull. Travelling with his family to far off places from a young age, he grew up experiencing

life in India, Columbia, Guatemala and South Africa to name a few.

“As I grew up all I wanted to do was travel, and I didn’t have any money, so I figured being a chef was the best way to do it. I did a course and took on a chef’s apprenticeship.”

His plans to travel as a chef came to fruition seeing him work on one of the first purpose-built cruise ships, the Song of Norway, a Norwegian cruise ship designed for the wealthy holiday-makers, finessing his skills of cooking fine food, whilst allowing him to explore many regions of the world.

In 1972, at the age of 22 he decided that rather than head back to France, Australia was on the cards.

Arriving at Freemantle with a backpack and no set plans, he proceeded to fruit pick his way along the southern coast, arriving in Melbourne, the fine dining capital of Australia.

Not one to sit idle, he door knocked at French Restaurants and managed to create a bidding war for his valued skills between three restaurants. “I got a job straight away. I didn’t know anyone, and I wasn’t a big spender, so in six months I’d managed to save for a little studio apartment in the heart of Melbourne.” Prosperity seems to follow Christian!

His success continued, and over the course of 20 years he proceeded to open three French fine dining restaurants of his own in Melbourne, so it’s no surprise that Christian and Liberty’s vision to open Aegean Waters has been so successful even in such a small town.

“I came with new ideas; I brought fine dining to Hervey Bay. For the past 30 years we have been the number one restaurant on Trip Advisor,” something he is rightly proud of.

The creation of Aegean Waters is like no other.

Time stands still in this cosy little restaurant tucked behind its quaint white painted window panes, as many people who have entered its doors across the years will attest to. Liberty, Christian’s wife and the Maitre D’, ensuring you are always well looked after throughout your dining experience- emphasis on ‘experience’.

The eclectic décor, carefully planned with precision many years ago- Royal Dalton crockery the source of inspiration with its decorative burgundy trim matches the table cloths and linen napkins, everything ties in- even the wall frieze and timber chairs- all painstakingly paired to work in together as one, but with one exception- the brightly coloured art!

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Not only is Liberty a very talented host, but her passion is art, and she has made sure that no space is left untouched with her brushwork and creations. The walls are lined with portraits of famous people- royals, musicians, actors… guests are kept busy recognising each one. Larger areas of wall space adorned with classic art scenes of ball rooms and times gone bythe eyes always watching you. Heading to the toilet, you’ll find more paintings there too, but first you’ll have to pass by the life sized statue of an angel playing the harp, and a golden mermaid- once again, all created

by Liberty!

Christian explains that it’s a place of subtle entertainment. Without being comedians, he loves infusing a touch of humor to his beloved restaurant.

The humor continues as the dinner menu boasts an impressive list of classic French meals. Turning over the large menu card to view the desserts, one may be forgiven for taking a little extra time to decipher the list as the background is adorned with Christian’s ‘Booby lady’- and of course a story to go with that.

“Liberty asked me what I wanted for my 50th birthday so I jokingly said, I want a blonde with big knockers and blue eyes, and so this painting was her gift to me,” he laughs, admitting that the men who visit the restaurant have a tendency to stay stuck on the dessert menu.

Whilst he’s serious about the food quality and service, he certainly knows how to infuse some laughter into his restaurant.

There are many things this restaurant is, but there are some things it certainly is not. A family restaurant is at the top of the list. There are no high chairs, no

kids menu. With intimate seating for two, and smaller groups, quiet French music playing, and chandeliers emitting a sultry atmosphere, Christian and Liberty are proud to have created an exclusive, up market experience without the distractions.

Another thing this restaurant is not. And that is fast.

The menu boldly reminds all guests that this is a dining experience for an evening. Your table is yours for the night. You will be given all the time you need to rest and digest between courses. There is no rush to get out, and plenty of entertainment to make you feel comfortable and settle in for the evening, Liberty will make sure of that.

Special occasions, of which many have been celebrated at Aegean Waters, deserve special treatment, and you may just be fortunate enough to be treated to the evenings theatrical Grande Finale!

A silver goblet emerges from a large puff of vapour, revealing an assortment of Christian’s delicious handmade Petit Fours (small bite sized chocolates).

Could there be a better way to end a memorable night?

Aegean Waters is an icon in Hervey Bays dining culture- everyone knows where it is, and countless have walked through its doors to enjoy its fine cuisineit will be a talking point for many years to come.

April marks 30 years in this kitchen, Christian is starting to consider retirement once again, his beloved motorcycle and camper trailer await new adventuresas does his specially designed man cave complete with jukebox. So be sure to drop in for the complete dining experience while you still can. Bon appétit!

For the past 30 years we have been the number one restaurant on Trip Advisor.”

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C O MMU NITY CON N ECTI ON

by Kerrie Alexander

THE MAN BEHIND THE BBQ 12

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S

itting around the family table to enjoy a fresh home-cooked meal from a young age is what started Denis Maher’s life-long addiction to good food and hospitality.

The Hervey Bay resident and owner of the mobile Low n slow BBQ Shack grew up fishing in Moreton Bay so fresh seafood was always a go-to for family meals.

“I do blame my mother for my food addiction,” Denis said.

“She was always doing something special with pretty basic ingredients when we were growing up and that influenced me a lot, I guess.

“Sitting around the table with nice food and family has stuck with me all the way. Food is just that catalyst that brings people together.”

There were lots of stepping stones in life for Denis to get where he is today with a hobby that turned into a very popular local business seven years ago.

The former marketing and advertising guru spent 20 years in the game before one of his clients “twisted his arm” to start a fishing business on the barrier reef where he was the captain and the cook for their clients.

After selling the business, one of the suppliers asked Denis to manage a prestigious venue on Thursday Island where he learnt the ins and outs of hospitality.

“It involved managing a restaurant that had breakfast, lunch and dinner 356 days a year and 60 guest rooms to look after.

“All our supplies came in from Cairns by sea, which was a two-day journey, so you really had to be on top of the ordering.

“It really gave me a taste of the hospitality business with planning and creating menus and that has been really handy.”

The journey to this point prompted Denis to start social media campaigns specifically for food lovers including Queensland Foodies Network and – after making the move to Hervey Bay from Brisbane – Fraser Coast Foodies Network.

He said the Fraser Coast’s food scene influenced he and his wife Sylvia’s decision to move to Hervey Bay from Coorparoo.

“We used to come to the long lunch at the Seafood Festival and it was the best food event ever, and back in those days we discovered Coast Restaurant as well.

“Every time we came up, we would go there, and we thought why don’t we get out of Brisbane to somewhere with a better lifestyle… Hervey Bay was an

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obvious choice.”

Denis gained a massive following on his Facebook pages which opened doors to the Low n Slow BBQ world.

He was invited to be a judge at the Bundaberg Barbecue Battle about eight years ago, and the rest is history!

He bought his first barbecue and got to work recreating some of the dishes, and it wasn’t long before the Low n Slow Barbecue Shack team was cooking up a storm all around Australia.

“It just sounded like the world’s best job to me,” Denis said with a laugh.

“The thing that struck me the most, apart from the absolute mouth-watering delicious food cooked for the judges, was the comradery between the teams and the barbecue community; that’s a pretty unique thing.

“I ended up judging around the national circuit and there’s thousands of teams competing for substantial prize money.

“These events draw people from all over the country.”

Denis said you do have to be creative and just a little bit crazy to take part in these competitions. There are trials with thousands of different tastes and textures and when you’re waiting at least 12 hours for the meat to be cooked to perfection, you must be patient.

Denis well and truly tested that theory during covid in 2021 when he entered a five-month long national virtual competition in which he competed in eight different categories.

He chose to barbecue a wide variety of proteins for his competition entries, including Fraser Island mud crabs, brahman hump, pork knuckles, beef shins, pork ribs, beef short ribs and lamb belly, creating feasting platters of each to impress the judges with photos of the various dishes.

Competitors had to think outside the box and come up with innovative dishes and special themes to ensure that their entry stood out from the field.

His next level culinary creations did just that, with the pitmaster claiming the top prize.

“It was just as much a test of stamina as much as anything else. It was a marathon effort,” Denis said.

“I would wake up at 3am thinking about a new recipe so I’d have to get up and put it on paper.”

Taking part in these types of competitions is what set the Low n Slow BBQ Shacks wheels in motion.

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“We had a great time and won a few trophies and then people started asking us to come and cook at their parties.

“It’s essentially a hobby that’s grown out of hand and has become a mini business.

“We do it more because we love to do it.

“We would have a regular cook up in our backyard and have people over as guinea pigs to try out new tastes, and that just grew bigger and bigger.

“It’s putting smiles on the dials and that’s what keeps us coming back.”

With their full kitted out mobile BSG Smokers Offset BBQ pit, Denis and his off-sider Matt now attend special occasions like birthdays, weddings and city events.

“The first discretionary spending people cut in tough times is dining out in restaurants so anything we can do to help through our networks, we’re more than happy to do that.

“Friends just kept asking if we would cook for them and it all grew from there.”

And even though wife Sylvia is a vegetarian, she is still by her husband’s side helping out with the business.

“She does a wonderful job putting up with me and all the carnivore stuff around her.

Although she would love it if I stopped buying barbecues,” he said with a laugh.

The menu features Pitmaster’s BBQ Platters, 12-hour low n slow barbecued brisket, pulled pork, chicken wings, burgers, loaded fries, kid’s sliders, vegetables, wood-fired bacon mac’n’cheeses, apple crumbles, brisket kabana, burrito tortillas, sides, and so much more. The menu options are endless.

Denis is happy to try and cater for any special request.

He just loves to see a smile at the end of the day.

To get it just right, he will prepare the meats with special seasoning and start cooking at around midnight the evening before the event.

The Low n Slow BBQ Shack business is heavily intertwined into Denis’ social media pages, along with any other local food events and restaurant openings.

“It’s great to see our local dining scene kicking along with a few new places opening up.”

Low n Slow BBQ Shack was a regular at Crafty Cargo and Seafront Fish and Chips for Sunday Sessions for many years and it’s something Denis would love to do again if any local restaurants are interested.

“We get contacted by hospitality venues from time to time because we do offer something different.

“It’s a way to break up the monotony of their menus.

“We are keeping busy, but we really would like to find a regular Sunday Session venue.

“That’s the vacancy in our dance card at the moment.”

To find out more, head to the Low N Slow Barbecue Shack Facebook page.

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15

FRASER COAST

LOCAL GOURMET

GOOD FOOD GUIDE Part 1 - Seafood edition This month we selected two local restaurants to showcase their favourite seafood dish with our readers.

We’ve had the honour of trying both, and the verdict- both seafood dishes were fresh and delicious! What’s your favourite?

Mothers day is coming up- have you booked your table?

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Fresh Local Seafood

Seafood Seafood TOWER TOWER

Prawns 2 ways – Cold and battered honey & sesame Oysters 2 ways -Kilpatrick & natural Prawns 2 ways – Cold and battered honey & sesame Baked cheesy mornay scallops Oysters 2 ways -Kilpatrick & natural Fried Szechuan calamari Baked cheesy mornay scallops Bay Bug Fried Szechuan calamari Grilled Reef fish Bay Bug Mango macadamia salad & a creamy coleslaw salad Grilled Reef fish Seasoned chips Mango macadamia salad & a creamy coleslaw salad Tartare and a dill smoked pepper aioli Seasoned chips Accompanied with a bottle of house wine Tartare and a dill smoked pepper aioli Accompanied with a bottle of house wine

Seafood SEAFOOD TOWER 2D - $T1O2 W 0 *E R S EFAOF R OO

TOWER

FOR 2 - $120*

Prawns 2 ways – Cold and battered honey & sesame This deal is available for lunch or dinner Oysters 2 aways & natural 7 days week-Kilpatrick throughout Summer.

This deal cheesy is available for lunch or dinner Baked mornay scallops 7 days a week throughout Summer. * PleaseFried note to order this calamari meal, pre-booking Szechuan of 2 days prior is required.

Bay Bug * Please note to order this meal, pre-booking Reef of 2Grilled days prior is fish required.

Mango macadamia salad & a creamy coleslaw salad Seasoned chips Tartare and a dill smoked pepper aioli Accompanied with a bottle of house wine

Situated on the Charlton Esplanade of Hervey Bay, Banksia Seafood and Grill enjoys gentle sea breezes in a modern seaside venue.

While crisp wines, icy beers and fresh cocktails are served by a professional team, our awardwinning Head Chef and owner, Saul Collins has created a menu filled with perfectly cooked local Seafood and Steaks which are the stars of the show.

SEAFOOD TOWER FOR 2 - $120* This deal is available for lunch or dinner 7 days a week throughout Summer. *

Please note to order this meal, pre-booking of 2 days prior is required.

37 WALKER STREET, MARYBOROUGH PHONE: (07) 4121 3374

www.banksiaseafoodgrill.com.au Phone: 4325 4095 381 Esplanade, Hervey Bay Saturday & Sunday - Lunch 11.30am - 2.00pm Wednesday to Sunday - Dinner 5.30pm - Late

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OTHERS MAKE, WE CREATE

NOT JUST PIZZA

DINE IN OR TAKEAWAY . NO BOOKINGS REQUIRED

446 THE ESPLANADE, TORQUAY Thur to Mon 5:00pm to late | www.paolospizzabar.com.au 18

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DE S T I N A T IO N

MAKING SWEET THINGS HAPPEN I remember as a child, an overly zealous Italian aunt presented to me, with her gappy tooth grin my first strawberry. Not to be overly dramatic as such, but my tentative nibble of this shiny red morsel altered the axis of my then six-year-old reality.

As the years passed, strawberries became somewhat of a “special” occasion symbol in our family. If I saw a gleaming punnet of strawberries standing to attention and commanding its own fridge-shelf space, I knew things of the grandiose-kind were imminent. In stealth mode, many futile attempts were executed to sneak a single strawberry from that punnet and rearrange to give the illusion none-the-wiser - but mum aways knew. Cries would ring out, heard across the neighbourhood, “if I don’t count 11 strawberries in that punnet … watch out!”

From OK to gourmet, these berries (incidentally strawberries are not actually a berry, but that’s not what you folks are here for), would take pride of place on the dining room table tumbling from fresh cream atop my aunt’s pavlova, or delicately arranged and standing to attention on Nonna’s sponge cake. But the real event was the Fragole all’ aceto balsamico – wild strawberries macerated in lemon juice, sugar, and balsamic vinegar – a true revelation of sorts and quite special!

Written & Photographed

by Selina Ferrais

@dopamine_dealers

So, what makes this delightful little fruit conjure up feelings alluding to luxury and special occasions? From the tennis-whites, achievement-laden, who’s-who in society of England Summer Wimbledon Tennis, to our own iconic Ekka Strawberry Ice Cream Cone. Or picture the super romantic partnership of strawberries and champagne or chocolate dipped strawberries for those Bougie dinners. It is perhaps these privileged associations that keep strawberries in the upper echelon regions of the fruit world!

It was most definitely, a “little bit special” to recently visit the real-life farmgate food experience lovingly created

by Tina and Bruce McPherson – Tinaberries. Behind manicured hedged boundaries on Zink’s Road Elliot Heads, you’ll turn into a crop lined drive and instantly feel that this particular farmgate experience is sprinkled with a luxurious indulgence. From manicured gardens, life-sized yard games, a working windmill, and an Instagram worthy repurposed “shed” space, this gloriously simple farmgate has turned into a must-stop destination for foodies and travellers alike.

“We wanted to create an experience for people who want to know where their food comes from, but in an environment that offers a little more of a refined setting” says owner Tina.

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Although strawberries are the hero of this tale, expect to enjoy special guest appearances from dragonfruit, passionfruit, mangoes, and macadamias, all grown on the farm and used to craft gourmet products onsite. Visitors gather armfuls of passionfruit butter, strawberry jam, bags of honey roasted macadamias and quite frankly the nuttiest and fruitiest toasted muesli I have ever laid eyes on. …. But what I am here for is something I consider far more magnificent. The homemade ice-cream, of which Tina’s husband Bruce, is somewhat the Willy Wonka mastermind flavour creator.

ice-cream, Tinaberries offers a “pick you own” strawberry experience during peak strawberry season. Check website and socials for the most accurate and up-to-date details.

Instagram and Facebook: @tinaberries. strawberries

Location: 15 Zinks Road, Elliott Heads, Bundaberg 4670

I am alerted to the McPherson family favourite - the Humdinger. With macadamias, honey and spices it’s a standout flavour winning combo that is both light and creamy yet decadent and luxurious. Aside from using the freshest produce available, what makes Tinaberries ice-cream so special? Ask Rebecca, the team’s ice-cream maker and she will reply simply “love”. Available in cones, cups and takeaway tubs, the ice-cream is a must try.

Open all year round to get your hands on a veritable plethora of gourmet goodies as well as

GET READY FOR TAX TIME We have provided professional, quality Accountancy and Taxation Services to the Maryborough and Fraser Coast Community for 25 years.

Income Tax Preparation Business Activity Statements Auditor – Clubs & Associations Business Advice Management Accounting

263 Albert Street, Maryborough Phone: 4121 5588 Email: janet@janetchildsassoc.com.au www.janetchildsassoc.com.au 20

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L O C A L RE CIPE

TINABERRIES MESS 1. Crush a base of ready-made meringues (most supermarkets sell these) onto a serving board or into individual glamorous glasses 2. Layer on Tinaberries ice-cream

3. Next layer add roughly chopped Tinaberries strawberries and passionfruit pulp

4. Add another layer of crushed meringue, followed by more icecream and another layer of berries and passionfruit pulp 5. Top with mountainous lashings of whipped fresh cream 6. Decorate with dollops of Tinaberries Passionfruit Butter 7. Sprinkle with Tinaberries Macadamia Sprinkles

Photo: Owner Tina McPherson

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THE PROFILE

WODFIT I

n February 2016 we started training with some friends in our little shed at home, and as the months passed more people asked if they could join us. If I were to coach, I needed qualifications, so I commenced and qualified for Certificate III and IV in fitness, this is how WODFIT emerged.

We registered with the council, and I ran night classes from my home shed. During the day I worked full time in a childcare centre.

As the years went on, we outgrew our little shed at home so signed a lease to an old commercial shed in Pialba. It was a little run-down shed that I adored, and I loved having everyone enjoy our space, helping them to become stronger and change their lives.

After 12 months in this shed, we outgrew the space once again and moved into the building we have currently. We have been here for the past 5 years.

We never set out to make it a business, it just all fell into place, and still to this day I just think of it as a place for us to all train together.

Our goal

We are simply people who love to train, and be happy and healthy.

We are not here to be the biggest, most client-based gym. I prefer smaller classes and we are not in competition with anyone.

I don’t want my classes to be so full that I go home and think, ‘Did I even talk to so and so in the class today?’ I try and have a connection with each member and get an understanding of their life and needs.

I’m extremely grateful for the team I have, nothing would be possible without them. It’s incredible to have people around me supporting the gym and loving it, and the members, as much as I do.

Across the four gyms, we now have 17 coaches including two childminders.

WODFIT has come a long, long, way from my little home shed 7 years ago.

It hasn’t always been smooth sailing and people come and go as life changes, but gosh I’ve learned a lot. Not only about myself, and what I want out of life, but also about interacting with people and understanding we all need different things.

Mistakes have been made, (I wouldn’t be taking risks if I didn’t make any) but learning to take something away from each mistake has helped me grow within myself, and for me, that is the most valuable tool I can learn.

I love these gyms and just want everyone to feel included and a strong sense of belonging when they walk through those doors.

Outstanding Milestones for us were: • Kids gym opening in 2021 • WF CrossFit 2023

• JungleFit Kids 2024

• JungleFit for Kids offers a fun safe introduction to fitness in a safe controlled environment.

Find us on Instagram

We offer 5 different style classes in the Hervey Bay gym 

Functional Fitness- 60 min session

Incorporating a warm-up, strength component followed by a WOD (Workout Of the Day) 

Sweat Fit- 45 min session

Warm up, then a high-intensity workout without barbells 

Fitness Racing- 60 min session

Small warm-up, with a long endurance workout

 Functional Range Conditioning- a comprehensive joint training system based on scientific principles and research. 

Over 60’s classes- 40 mins session

And three different classes in the Maryborough gym 

CrossFit- 60 min session

Specific warm-up, strength or skill component followed by a WOD (Workout Of the Day) 

Sweat-Fit- 45 min session

Warm-up followed by a high-intensity full body workout  Functional Range Conditioning- a comprehensive joint training system based on scientific principles and research.

Everyone wants different things out of their training, some want to be there socially, some lift as heavy as they can every time they train, whilst others work hard but do not worry about the number on the bar, just as long as they work hard.

But the one thing I maintain is that they all get treated the same.

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3/126 Beach Rd, Pialba, Hervey Bay 11 Tanner St, Maryborough Phone 0487 464 586 Alive Magazine Wide Bay |

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S M A RT M O NEY

by Kodie Axelson

@co.finance

TAPPING IN AT TAX TIME I

am a huge fan of getting the right advice.

Independent advice that is tailored to you. It’s great to have conversations with friends around what they’re doing and the professionals they’re using but ultimately your situation will be independent of theirs and take It from me, it matters. The wrong advice can have huge implications on your finances so be a smart cookie and take all the advice with a pinch of salt. Go and get the professionals to advise you on your exact position. I come across this situation so often. It is very evident to me that people are taking the wrong advice, and I would hate to see someone negatively affected by making a wrong choice based on advice that isn’t designed for them.

There are a few small steps you can put in place that make tax time and tax planning a little easier. Here they are: 1. Get a bookkeeper. A good one is worth their weight in gold.

3. Keep personal separate to business. No one’s perfect and personal expenses are sometimes taken from the business account but reducing this as much as possible makes for clearer and easier reporting.

If you are looking to borrow and you don’t know what position you are in please contact me at the office. I would love to give you some direction and clarify what position you are in to achieve your goals! I direct this especially to business people. We have one quarter left before EOFY so if you have a goal to meet and you want to know what your borrowing power will be, contact me immediately. I’d love to give you some direction to meet your future goals! Let’s not wait another year!

Happy tax planning people! I love this time of year and I hope you have all had a prosperous year!

2. Do your BAS monthly. It’s great for tax planning as reconciling your accounts monthly gives you the ability to forecast and plan your tax position more accurately.

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125 BAZAAR ST, MARYBOROUGH PHONE 4123 0566 WWW.COFINANCE.COM.AU Alive Magazine Wide Bay |

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STYLE IT

by Amanda Shaw

@styleit.byvictoria

CREATING THE PERFECT SPACE Have you ever considered working with an Interior Designer on your next project?

Let us showcase some elegant, sophisticated and timeless examples designed by a national award winning designer Amanda Shaw.

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Whilst keeping up with the latest trends is always important, comfort and functionality of a space should be a priority when looking at design.

Combining these three factors can be tricky, which is when an experienced Interior Designer can help.

HOW WE CAN HELP

If you feel overwhelmed by the myriad of design styles available, you’re not alone. Not everyone can visualise all the design elements together, which is why we are here. Let us help you find a style that resonates with you, creating a space that reflects your personality whilst incorporating the latest design trends.

From planning the space, to choosing paint colours and selecting the perfect furniture and décor- and most importantly, helping you stick to your timeframe and budget! We can help you articulate your vision, bringing your prefect space to life.

If you’d like peace of mind when designing your next project, allow us to work with you to create a space you will love, with ease!

Scan the QR code to book an appointment

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DU NGA DER BY

SUPER RUBY R

uby is an incredibly bubbly, confident and active 10 Year old who is one of our recipients. We at Rally for a Cause often refer to her as super Ruby! In February Ruby and her family were part of our Dunga Derby Teams Meeting. Ruby told the crowd how Rally for a Cause supported her family. She spoke beautifully and should be proud of her outstanding efforts in being an active part of her community raising awareness of her condition.

If you would like to register your expression of interest to join the 2025 Fraser Coast Dunga Derby, Visit: frasercoast.dungaderby.com.au

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HERE IS RUBY’S STORY:

M

y name is Ruby Adams and I’m 10 Years Old. Let me tell you a little bit about me!

I’m pretty lucky! I have 2 Mum s AND a Dad! I also have three sisters, two brothers and an Assistance Dog Called Kilani.

I’m in Year 5 and I love Taekwo ndo, Dancing and writing stor ies. I was born with a condition called Ehler Danlos Syndrome. It’s a pretty big nam e so I like to shorten it to EDS. EDS is a connective tissue diso rder which affects just about all of my body, except for my bones. It basically means tha t my body is a lot more stretchy than yours.

When I was born, I had a very big hole in my Diaphragm and had to have lots of surgeries to help me get bett er. Sometimes by body finds it pretty hard to eat food through my mouth, so I have a gastrostomy button to help me eat. “What’s That you might ask?” It’s almost like hav ing my very own straw attache d to me, so I can still get all the nutrients I need everyday and I don’t even need to use a knif e and fork!

My mums blend my meals for me every Sunday, so I have eno ugh fresh fruit and veggies for the whole week! I don’t even have to eat my bro ccoli! Every night, I have special formula that gets fed into me through a pump, and my older brother thinks its pretty unfair because now I wei gh more than he does and he is 12!

Every six months, we travel to Randwick in New South Wales, to the Sydney Childrens Hospital where I receive treatme nt to help me stay well.

When I grow up, I want to be a Doctor. Not just any Doctor, but a Surgeon, just Like Dr Vincent, who has been helping me for my entire life.

Rally for a Cause helps my fam ily to make sure I get the all the help that I need so I can keep enjoying all the things I love , but as you can imagine, it can be pretty expensive catching aeroplanes and stay ing in hotels while we are ther e.

I love to Inspire others and enc ourage people to do their bes t always! Thankyou for helping my family and I so I can continue to inspire others and live my best life!

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MARYBOROUGH . HERVEY BAY . GYMPIE . SUNSHINE COAST ACN 094 728 686

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FASHION

by Kate Manley

GOURMET FAMOUS FASHION I n some of the world’s greatest cities, high end fashion labels have embraced a foray into more than clothing. In a unique lifestyle experience, trademark brands have opened their own restaurants and cafes.

These new brand destinations offer a sense of sophistication with their stunning locations and outstanding decor, providing an unforgettable luxury experience.

One of the more notable, Armani, has created hotels, restaurants and cafes around the world.

The Armani world of food & beverage made its debut in 1998 with the launch of the Paris restaurant, the first of more than 20 restaurants opened worldwide by Giorgio Armani.

From Milan to Tokyo, and Munich to Dubai, Armani restaurants are constantly evolving and today boast an international presence on four continents.

The ambience is focused on their Italian minimalist, elegant style that represents the ultimate in high quality.

In keeping with that theme, this month we are showcasing a range of our stunning cotton dresses, tops and skirts from Italy, all suitable for the Hervey Bay restaurant scene.

1.

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2.

www.alivemag.com.au

3.

4.

5.

1.

Cotton maxi dress in royal blue and beige, with beige webbing belt, silver necklace.

3.

Caramel cotton midi dress, featuring Aztec style tie belt and grey freshwater pearls.

2.

4.

5.

Cotton sculptured tee, striped cotton fully lined skirt, crystal adjustable necklace.

Cotton and linen palm leaf patterned dress teamed with cotton zip front jacket, plus bronze heart locket.

Cotton pattered broderie maxi dress accessorised with rose gold and silver circles necklace.

40% TO 70% OFF SELECTED STOCK IN OUR BACK ROOM QUALITY ITALIAN CLOTHING

572 ESPLANADE, URANGAN HERVEY BAY

WWW.LUXEHERVEYBAY.COM MON TO SAT 10AM - 3PM Alive Magazine Wide Bay |

ARTIST

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C OU NTRY K ITCHE NS Recipe courtesy of Judy Fysh, Nelia Branch

SWEET POTATO, ZUCCHINI AND FETA MUFFINS

Serves: 12

Prep time: 15 minutes

Cook time: 15 minutes ½ serve per portion Ingredients

1 medium sweet potato, grated 1 medium zucchini, grated

1 medium red onion, grated ½ red capsicum, diced

¼ cup parmesan cheese, grated 100g feta, crumbled

1/3 cup wholemeal plain flour

¼ cup extra virgin olive oil 4 eggs

1 teaspoon nutmeg Black pepper Method

1. PREHEAT oven to 180C and line a 12-hole muffin tray with muffin cases.

2. PLACE all ingredients in a bowl and stir to combine.

3. SPOON mixture into muffin cases.

4. BAKE in oven for 15 minutes or until a skewer comes out clean.

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T H E 6 T H S E N SE

KARMIC RELATIONSHIPS

by Michelle Robinson Bach. Counselling.

Dip. Clinical Hypnotherapy

W

elcome to May’s edition of The 6th Sense.

In this column I explore some of the questions mystically minded readers may have about the spiritual realms.

Today I’m diving into what happens when we cross paths with a person with whom we share a karmic bond.

A karmic bond occurs when two souls have a relationship that predates their current life.

While still in the spirit world, each soul plans the types of relationships and experiences that would help their growth when they next incarnate. Other souls, often members of the same soul group, offer to share these relationships and experiences, forming a soul contract or a soul bond to achieve their joint goals. These relationships are known as karmic relationships because spiritual lessons will be learned that affect the progress of each soul.

While most of us have no conscious memory of these soul bonds, we recognize the potential of a karmic relationship through a person’s energy and eyes. We feel a connection or an intensity between us that we cannot explain. Sometimes this connection is sexual or romantic, but it does not need to be.

Karmic bonds occur in a wide range of relationships, including close family members, work colleagues and friends.

Unfortunately, the lessons we decided to learn in our life are not presented to us in a manual at birth.

This means it’s natural to flounder in our relationships, especially when we can’t explain why a particular person feels so important to us, yet at the same time is frustrating or puzzling. Having a karmic relationship is no guarantee of a smooth ride. In fact, the opposite is often true. People who are spiritually less significant to us can be easily forgotten, but when a soul contract is involved, that relationship may persist until lessons are learned, or one person just quits.

Whether the purpose of the relationship is to teach compassion and love, experience growth through challenges, learn independence or a myriad of other possibilities, a karmic bond between two people affects their lives deeply.

Since our auras are energy fields that ebb and flow around our bodies, they are affected by the relationships we form and even the people we meet.

The best way to maintain a healthy, vibrant aura is to think confident, positive thoughts about yourself and not allow the criticisms or negativity of others to impact you. Each of us also must remember that thoughts are energy, and if we think harmful thoughts about another person, we are sending that energy to their aura, where it is received.

To act in a karmically responsible way, we need to take responsibility for our thoughts as well as our actions and do our best to do no harm.

I look forward to tackling a new topic next month.

Until then, take care.

If you’d like to receive an uplifting Oracle Card message each day, feel welcome to join my free Facebook group, Your Intuitive Gifts At Work.

Here is a direct link where you can join. www.facebook.com/groups/yourintuitivegiftsatwork

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T HE B IG CATCH

by Andrew Chorley

T

FISHING IN STABLE WEATHER

he past few months have been wet and windy; hopefully May will bring some stable weather and clear skies. On the fishing front we will see some of our offshore grounds come online with nicer more stable weather. Inshore winter species such as bream, flathead and whiting will be great targets.

URANGAN PIER

Off the Urangan Pier reports of Spanish mackerel, queenfish, golden trevally and bream have come in. The Spanish mackerel have been taking big live baits under balloons along with stealing smaller catches from anglers. In the first channel whiting have been taken on live yabbies and worms.

WIDE GROUNDS

As the water temps continue to drop away snapper will move in to spawn and gorge on the yakka schools. Some good catches have already come from outside break sea spit but we will have to wait and see if they come inside. Coral trout, cod, sweetlip and hussar will be common catches out wide.

PLATYPUS BAY

It has been tough fishing deeper in the water column of late but the next few weeks will see snapper move in as they begin to feed around the reefs with the resident trevally. Longtail and mac tuna are still about with some good numbers working the smaller bait on the surface. The tuna should hang about for a while longer as it seems the bait is not ready to leave. A few small and large mouth nannygai have been reported so taking some fresh baits will be worth your while.

Hank Brennan from the USA with a longtail tuna caught with Hervey Bay Fly and Sportfishing

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LOCAL REEFS

The local reefs will fish well for cod, a late season coral trout, golden trevally, small snapper and blackall this week. Keep an eye out for busting tuna schools as there have been a few schools about in the shipping channels from the Fairway to Little Woody.

SANDY STRAITS

In the Sandy Straits whiting, bream, flathead, trevally, cod and grunter have been reported coming from the creeks. A few blue salmon have been reported in the Turkey Straits area on soft plastics and soft vibes. In the Mary, crabs should be on the move and it will also be worth a look in the evening for a few bream and jew.

Hervey Bay Fly and Sportfishing

www.herveybaysportfishing.com.au

T H E H E A L I NG B REATH

TRANSFORMING LIVES ONE BREATH AT A TIME

B

reathwork is an ancient practice that has been used for centuries to connect with the body, mind, and spirit. As a breathwork facilitator and mentor, I have witnessed firsthand the transformative power of intentional breathing. It is a tool that can help people unlock their full potential and embrace a more fulfilling life.

by Brendan Holland

becomes increasingly apparent. It is a reminder that sometimes, the simplest actions, like taking a deep breath, can lead to the most profound changes.

By embracing the power of breathwork, we can all embark on a journey of self-discovery, healing, and transformation, one breath at a time.

At the core of breathwork is the belief that our breath is a direct link to our inner world. By learning to control and harness the power of our breath, we can access deeper levels of consciousness and unlock emotional blockages that may be holding us back. For men especially, who often face societal pressures to suppress their emotions, breathwork offers a safe and effective way to explore and release these feelings.

The benefits of breathwork are multifaceted. It can reduce stress and anxiety, improve focus and clarity, and enhance physical health. But perhaps its most profound impact is on emotional well-being.

Through breathwork, we can learn to navigate our emotions with greater ease, leading to more meaningful relationships and a stronger sense of self.

In my practice, I have seen people from all walks of life experience profound shifts in their perspective and approach to life. Breathwork has the power to break down barriers, foster self-acceptance, and cultivate a deeper connection to one’s purpose and values. It is a tool for personal growth that transcends age, background, and beliefs.

As we continue to navigate the complexities of modern life, the need for practices like breathwork

BROTHERS, ARE YOU READY TO

TRANSFORM YOUR LIFE WITH AN 8-WEEK JOURNEY (JUNE 10 TO AUGUST 4) OF SELF-DISCOVERY AND GROWTH 3-NIGHT RETREAT ON THE SUNSHINE COAST (JULY 11-14) EMBRACE CHANGE, EMERGE STRONGER. AWAKEN YOUR INNER LION AND GET READY TO ROAR! DISCOVER MORE AT WWW.THE-HEALING-BREATH.ORG/AWAKENTHELION Alive Magazine Wide Bay |

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I NSPIRATIONS

by Alison Dunlop

MAY INSPIRATION

Relish your life!!! Do not spend time whinging, and focusing on lack in your life. Turn it around with a gratitude attitude!! It is only when we are thankful and grateful, that the universe turns it around and we feel a sense of true wonder and fulfilment. You may even manifest your heart’s desires. That’s food for thought!

Capricorn

Dec 22 -Jan 19

Aquarius

Jan 20 - Feb 18

It’s either home renovations or self improvement for you this month, Capricorn.

I feel like you have been doing it tough of late, but this is about to change. WaHoo!!

Do what you have to do to get back in the game of living! Open the windows, and breathe, it’s like the universe is sending fresh air.

Mmm, Aquarius, are you feeling you are at a stand still. The question may be, what direction do I head in, and that can be confusing, and stressful.. My advice, as weird as it sounds, is to be thankful, and show genuine gratitude for where you currently are. Chill out and allow the universe to guide you along the right road.

Pisces

Feb 19 - Mar 20

Be aware of reactive people or situations this month, Pisces. Just letting you know, to take things quietly and don’t stir the bear so to speak. If you are looking for answers for something, look within and trust your own intuition with this. Oh and smile!

Aries

Mar 21 - April 19

Oh my goodness Aries, why are you surrounded by a thunder cloud? I know life is not always roses, but please change the way you are looking at a situation.Change your mindset, as your current one may be bringing you down. Imagine rain is really falling on you and washing away your stresses and fears.

Taurus

April 20 - May 20

Gemini

May 21 - June 20

Could you be standing on the edge of something really great, Taurus?

Something tells me that this month you just have to jump with a huge leap of faith.

Trusting may lead to an even sweeter outcome. You’ve got this, just do it!

Rest easy this month Gemini because your heart is healing. This could mean you are getting through some kind of overwhelm or heart ache. This month is all about you, so truly listen to your intuition, and indulge in some pampering and self care.

Cancer

June 21- July 22

There is a focus on paperwork this month, Cancer. It could simply be that you have to tidy up your desk, or perhaps there are some affairs that need to be attended to. A special mention, if signing contracts, please check out the fine print.

Leo

July 23 - Aug 22

Wow,change is in the air for you this month, and it is exciting! I want to say it is about time Leo. I feel that this transition has been a long time coming, Whether this change be about family, a job, or simply you growing personally, trust this process.

Virgo

Aug 23 - Sept 22

Libra

Sept - 23 - Oct 23

Scorpio

Oct 24 - Nov 21

Watch your energy levels this month, Virgo.

The card suggests overwhelm, or burnout to the point of feeling shattered. Self care is really important at this time. I want to say break it down and tackle only one thing at a time, and listen to your body. Rest up and allow your body to recharge.

Do I detect a little spring in your step this month? The card suggests a great month for you Libra, with the chance to start anew in some way. This could be the birth of a new project, or even a fresh start for you personally. Roll with it because this is your chance to shine!

The cat is out of the bag Scorpio,opportunities are coming your way! How exciting! Be on the lookout for an offer that will allow you to shine. I believe your talents have been hidden, so believe in yourself and allow things to unfold. Enjoy this!

Sagittarius

Nov 22 - Dec 21

You are a gentle soul Sagittarius. I believe you have a tendency to want to do things alone.

This month, you are being reminded that it is ok to ask for help if needed. You have support available, and the Universe also has your back.

Let go of the need to control and trust my friend.

All will work out for you.

Alison Dunlop Kinesiologist. Find out more www.alisondunlopkinesiology.com.au (Cards: The Modern Oracle by Katy-K)

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RE A DE RS ’ G ALLERY

Crossword of the month

MARYBOROUGH URBAN SKETCHERS

Maryborough Community Garden by Wendy Talbot We are the Maryborough Qld chapter of Urban Sketchers!

The Urban Sketchers mission is to raise the artistic, storytelling and educational value of on-location drawing, promoting its practice and connecting people around the world who draw on location where they live and travel.

“See the world, one building at a time”.

More info on our Facebook group (Meet 1st Sunday monthly): Urban Sketchers Maryborough Qld

Last month’s solution

Come in and enjoy a freshly prepared meal, snack or barista coffee before the show in the BIGSCREEN Cafe.

NEW MOVIES NOW SHOWING

128 Boat Harbour Drive, Pialba www.mybigscreen.com.au Alive Magazine Wide Bay |

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Providing you clean, chemical free weekly organic fruit and veg boxes since 2012.

6 free collection points across Hervey Bay and Maryborough or home delivery for $10.

www.frogshop.com.au