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MAY 2016




Warming up for winter

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In this issue ... in each issue 6 8 12 84 92 116 140 142 144

Editor’s letter Diary notes Baker’s dozen Class act: Cooking schools Raising the bar: Drinks You beauty! Out and about Off the shelf Mailbag

profiles 14 National treasures The Woolmers Estate is a magnificent World Heritage-listed property 26 Harvest home Escape to the country in autumn-inspired fashion


36 An urban barn Serial renovator Vanessa Goulmy’s inner-city Brisbane home is inspired by the Depression era 46 Pursuit of perfection Still life artist Criss Canning takes inspiration from her nurseryman husband’s daily flower offerings 60 Seeds of change The strawberry project is all part of a big vision for the McDoualls of Bingara in north-western NSW 68 Boots and all Tasmanian author Rachael Treasure has a deep love for family and the land 76 Flame on Top heating options to keep you warm this winter, indoors and out 112 Ringleaders Agriculture is just one of the countless options for Pymble Ladies’ College students when selecting subjects and activities

gardening 52 Extreme measures Central Victoria’s climatic excesses are a challenge for nurseryman David Glenn’s garden

travel 100 National identity A trip to Canberra reveals a vibrant city boasting stunning architecture and colourful culture

country cooking 86 Pick of the crop Savour the fragrant delights of the golden-orbed quince 94 Preservation order Cornersmith cafe owner Alex ElliottHowery shows off her pickling and preserving skills

product news 138 Store strolling 146 Stockists



26 46

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If it takes a village to raise a child, the same could be said

You’ll be Riding High on Akubra’s new releases. Just released, the Mansfield High Country features our popular winged brim shape, providing sun protection in the High Country and style at the local B & S. Also new is the Kentucky Rancher. Fully shaped by hand, this hat comes with a distinctive deeply curled brim and centre-creased western crown.

of the number of people who collaborate to bring together each issue of Australian Country. It all starts when our team heads out to points all over Australia to uncover a fresh stock of features. Depending on geography and timing, this may mean photographer K Ken B Brass ass and I are on the road for a couple of weeks, or it may involve our contributing writers and photographers from all over the country. Back in the office, our editorial assistant, Daria Kurilo, beavers away collating pictures and copy for all our columns, calendars and product pages. Our hard-working ad reps, Fiona Collins, Angelos Tzovlas and Angela Jevdich are out on the road making contact with the lovely clients who keep us in business. Then our designer, Rachel Henderson, works her magic on the pictures and stories, turning them into the beautiful features you see in each issue. Then the production and prepress department kicks in, making sure everything fits perfectly and our eagle-eyed proofreader, Haidi Bernhardt, is the final arbiter ensuring no typos or errors have slipped through. Of course, none of this could happen without the cooperation and hospitality of the lovely people we feature in each issue. They welcome us to their homes and spoil us all by generously sharing their time and their stories. So as always, I’d like to thank all those people who went out of their way to bring this issue into the world. They include Garry and Linda McDouall, who let us help ourselves to the extraordinary kitchen garden at their home in the New England township of Bingara, the foundation that runs Woolmers Estate in Tasmania for unprecedented photographic access to this historic property and Mrs Cornersmith, as Alex Elliott-Howery dubs herself, for letting us gatecrash one of her preserving and bottling classes. Nurseryman David Lambley welcomed us to his garden at sparrows and his partner, artist Criss Canning, let us invade her studio and interrupt her creative time. An extra big shout-out goes to Bill and Julie Sheilds, who allowed us to take over their apple orchard and home for our fashion shoot. I hope you enjoy the fruits of everyone’s labours as much as we have putting it all together and I look forward to seeing you next issue, which goes on sale June 9. Kirsty McKenzie, Editor

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BILL & JULIE SHIELDS ORCHARDISTS The Shields family has been growing and selling tree-ripened apples and peaches since 1955 when they bought their Bilpin orchard, which had been producing fruit since the early 1900s. In recent years Bill has developed the Julie apple from a chance seedling. Commercial quantities of this fabulous new apple variety will be available from this year. RANDOM RALPH MODEL’S ASSISTANT Ralph leads an incredibly busy life as a regular visitor to the Shields’ orchard, chasing and catching apples (not to mention eating them). He fills in any gaps in his schedule by being incredibly good looking and cooperative and working his way into any possible photo opportunity. @australiancountrymag

Australian Country cover by ANASTASIA KARIOFYLLIDIS

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don't miss ...


By Daria Kurilo

make a date to celebrate these diverse events around the country. April 30–May 1 (QLD)

Open Garden Do a good deed and enjoy the outdoors at the private garden Coucals of Mount Crosby, where all entry fees go towards the Ipswich branch of the Australian Red Cross. Owners Jim and Jan Flanigan open their garden to the public on nominated days to showcase their beautiful creation as well as help raise funds for the community. Although orchids are the highlight of the garden year-round, there are plenty of other wonderful plants and trees and you might even meet a few local critters such as green tree frogs or tawny frogmouth owls.

May 8 (QLD)

April 30–May 2 (QLD)

Maleny Wood Expo This year marks the 20th anniversary of Maleny Wood Expo, an event designed to promote the sustainable use of native timbers through the work of local and regional artisans. Join the three-day extravaganza of country family fun at the beautiful Maleny Showgrounds, where you can smell the spicy aroma of freshly cut timber and watch live demos of chainsaws, woodworking, trade tools and more. There will be activities the whole family will enjoy including woodshed workshops, women’s woodworking, the Wootha Prize exhibition, and a creative space for kids, along with delicious food and great local music.

Arts in the Olives Festival Embrace your creative side, learn new skills and take home your very own masterpiece, or simply wander among the olive trees, at the Arts in the Olive Festival in the Lost World Valley. Featuring workshops in blacksmithing, horning, shibori, basket weaving, bead making, cooking and more, this activity-filled event offers plenty to do for the whole family. The festival will also feature a music program, and artisan stalls will offer handmade goods and homegrown produce. To avoid disappointment, booking is advised.

May 7 (NSW)

Trundle ABBA Festival Journey back to the ’70s at Australia’s one and only ABBA Festival. Visit the small central-western NSW town of Trundle to embrace your inner singing and dancing queen and celebrate along with other ABBA enthusiasts. Held on the first Saturday in May every year, the event provides a day packed with family-friendly entertainment. The world’s number one ABBA tribute band, Bjorn Again, will be taking 8

the stage and the festival will feature professional dancing displays, a disco dancing competition and a Fashions of the Festival event. So don some flares, put on your best headband and thank ABBA for the music!

CLOCKWISE FROM ABOVE: Trundle ABBA Festival; Maleny Wood Expo; Coucals of Mount Crosby; Arts in the Olives Festival.


don't miss ... May 13-22 (wa)

Argyle Diamonds Ord Valley Muster Tickets are now on sale for one of the biggest regional events in Australia, the Argyle Diamonds Ord Valley Muster. Featuring key events including the Kimberley Moon Experience, Kimberley Fine Diamonds Corporate Circle, Kimberley Kitchen, Melbourne International Roadshow and the ballot for the popular long-table Durack Homestead Dinner, this event is not to be missed. MasterChef Australia judge and chef George Calombaris will be leading the event’s culinary creations at the Kimberley Kitchen. Set against the magnificent backdrop of freshwater gorges and national parks, visitors are in for a magical experience.

May 26-29 (WA)

Ningaloo Whaleshark Festival Join the fun and experience all things marine as the Exmouth community hosts a festival to welcome the annual arrival of the whale sharks to Ningaloo Reef. In the experience of a lifetime, visitors have the chance to swim alongside these gentle giants. Tour operators are offering discounts as part of the festival and highlights include top bands, magic and fire acts, aerial displays, Aussie breakfasts, market stalls, beach games and a movie night, with the event designed to appeal to all ages. The festival’s headline act is a surf rock band from Cronulla in Sydney called Caravãna Sun.

june 4 (wa)

Mullewa Muster & Rodeo May 19-22 (sa)

Penola Coonawarra Arts Festival Celebrate all things art and literary at the Penola Coonawarra Arts Festival. Commemorating the Limestone Coast’s literary and arts heritage, the festival showcases more than 70 events with highlights including performances, exhibitions, competitions, workshops and music. Expect a range of competition exhibits including the highly anticipated $8000 John Shaw Neilson Acquisitive Art Prize. The event also celebrates the region’s local food and wine producers, so is sure to be a great outing.

May 27-29 (VIC)

Beanie Affair The annual Beanie Affair is the Goldfields’ colourful explosion of headwear, vibrancy and textile creativity. Held in Castlemaine, local artists showcase their talents in the biggest beanie event around. Many of the works are for sale during the three-day event and hands-on workshops will run throughout the weekend. Classes and knitting lounges are offered, from beginners to masterclass, with workshops for people of all ages. Promoting the Australian wool industry and handcrafters, this is an event that brings the community together to learn new skills as well as share ideas.


CLOCKWISE FROM RIGHT: Tasmania’s annual winter solstice festival, Dark Mofo; slap on a beanie at Victoria’s vibrant Beanie Festival; Penola Coonawarra Arts Festival; Argyle Diamonds Ord Valley Muster; The Ningaloo Whaleshark Festival celebrates these gorgeous creatures of the sea; kick up your heels at the Mullewa Muster & Rodeo.

The small Western Australian town of Mullewa comes alive each year with the popular Mullewa Muster & Rodeo. Affiliated with the Australian Bushmen’s Campdraft & Rodeo Association (ABCRA), the rodeo attracts more than 2500 visitors eager to watch the thrilling bull riding, barrel racing, whip cracking and more. Featuring plenty of live country music acts including The Wolfe Brothers and Jayne Denham Band, the event is sure to be alive and kicking, with food and refreshments, giftware, western gear and interactive workshops also on offer.

June 10-21 (TAS)

Dark Mofo The storm is brewing for Tasmania’s winter solstice festival, Dark Mofo, held on the Hobart waterfront in mid-June. With more than 270,000 people attending across the 10 nights in 2015, this year’s event is bound to be even more spectacular. Festival highlights include a film program, music ranging from electronica to orchestral art-pop, a modern-day bacchanalia, exhibitions, installations and concerts in and around Tasmania’s historic capital. Let us know about your forthcoming events by writing to us at Locked Bag 154, North Ryde NSW 1670 or emailing kmckenzie

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A historical homage, Woolmers Estate tells the story of its convict and pastoral heritage.


National treasures If you’ve ever wondered what life was like for the landed gentry in colonial days, a visit to Woolmers Estate reveals all. By K ir st y McKenzie, photography Ken Br as s





If the clutter at home is getting on top of you, spare a thought for Woolmers Estate, near Longford in north-eastern Tasmania. For six generations, the owners of this World Heritage-listed property, the Archer family, never threw anything out. From baby clothes and buttons to magazines, match boxes and even a snake-bite kit, the possessions accrued by the family from 1817 to 1994 were preserved in the homestead, creating a remarkable pastiche of Australian colonial life. In 1813, Thomas Archer I became the first of his family to settle in Van Diemen’s Land as the colony was then. He’d set off for Sydney from England in 1811 and in 1813 was appointed to the role of deputy commissariat of the stores at Port Dalrymple, now George Town, on the banks of the Tamar River. He progressed through various government positions including justice of the peace, coroner and magistrate and in 1817 was rewarded for his efforts when Governor Macquarie gave him a grant of 800 acres (324 hectares) on the banks of the Macquarie River. Having recently married Susannah Hortle, he settled on his land and named the property Woolmers after a property in his home county of

Hertfordshire. Their son, Thomas William, was born shortly after and work on the homestead was also started. The house was built along the lines of a NSW bungalow, with a wide verandah paved with slabs of sandstone from the Great Western Tiers encircling it and the timber framework filled with bricks, then clad with weatherboards milled on the estate. As a concession to security, shutters were fitted to the windows to protect the family from bushrangers and escaped convicts. Thomas ordered furniture from England during the two years the house took to complete, and much remains in the homestead today. During the 1820s, Thomas was joined on the Norfolk Plains by his brothers, Joseph, who took up Panshanger, and William, who established neighbouring Brickendon, which is still run by Archer descendants and will feature in the next issue of Australian Country. By the time the youngest brother, Edward, settled at Northbury and Leverington, the Archers were in charge of tens of thousands of acres of rich farming land. They were progressive farmers, introducing technology and equipment to speed progress, clearing native vegetation to introduce new grasses and importing fine Merino sheep to improve their flocks.

CLOCKWISE FROM ABOVE: Wool press in the shearing shed; a statue of George Adams founder of Tattersall’s, the sponsors of Woolmers’ rose garden; the Archers imported Merinos to improve their flock; a press for crushing cider apples.



The Archers were in charge of tens of thousands of acres of rich farming land.



Woolmers Estate looks out to the Great Western Tiers of north-east Tasmania.





Of course, the brothers were greatly assisted by their assigned labour force of convicts. Males worked as blacksmiths, tanners, farmhands, gardeners and shepherds and females were employed in domestic service. The men were accommodated in outbuildings while the women lived in quarters on the first floor of the house. With a combined annual convict population of more than 100, Woolmers and Brickendon formed an aggegrate of convict labour second only to the Van Diemen’s Land Company holdings in Tasmania’s north-west. Although Thomas resigned from colonial administration, he continued his commitment to public life by becoming a member of the Legislative Council of Van Diemen’s Land from 1829 until 1844. Somewhat ironically, he also became a key advocate for the abolition of convict transportation and the closing of penal settlements. This was finally achieved in 1853. As befitted a family of such standing, young Thomas II was shipped to England for his education, which included studies in architecture in Europe. Upon his return, he was charged with the responsibility of revamping the homestead and it would appear that he was given a blank cheque,

as he added an Italianate façade, a grand oak-furnished entrance hall with dining room to one side and a drawing room to the other. Upstairs was a guest bedroom, named the Franklin Suite, in honour of a planned visit by the governor. (Unfortunately, his tenure was over before the room was completed, so it’s unlikely the room was ever used by him.) Features of the dining room include a black Italian marble fireplace, family portraits and a collection of Gillows mahogany furniture, said to be the largest in the Southern Hemisphere. The dinner service is Worcester (pre-Royal Worcester) and bears the Archer family crest with the motto le fin couronne l’oeuvre, which loosely translates as “the end crowns the work”. The crest also turns up on the silverware, the glassware, sideboards and even uniform buttons. Three eras of music are also represented with a Collard & Collard piano, Edison phonograph and a 1930s gramophone, while candelabra, paraffin wax and gas lights also record the passage of the years. Astonishingly, the homestead was only connected to mains electricity in 1975. Thomas II also applied his architectural skills to other buildings on the estate, including the coach house and stables, a coachman’s cottage and an octagonal

CLOCKWISE FROM ABOVE: Low-hanging ceiling lights and deepmahogany furniture create a moody atmosphere in the dining room; the family crest; centred around the fireplace, the living room with its rosewood furniture is equipped for the cold Tassie nights.




horse-drawn water pumphouse on the banks of the river. Sadly, Thomas II died of scarlet fever in 1844, and when his father passed away in 1850, Woolmers was held in trust until Thomas III grew up and returned from studying in England. By this stage, Woolmers was a substantial 12,271 acres (4880 hectares) and with other holdings, the estate totalled 34,272 acres (13,869 hectares). Thomas III had little interest in farming and the estate that his grandfather had worked so hard to develop was entrusted to the care of tenant farmers. Thomas IV preferred golf to farming and left his mark on history by playing in the Australian Open. By the turn of the century, good farming land was becoming scarce and absentee landlords were out of favour. In 1911, a portion of Woolmers was resumed under the Closer Settlement Act. Thomas V did have a love for the land and established an apple orchard, sending fruit all over the state and to the mainland. During his tenure, the chapel was turned into an apple-packing shed and the property was reduced to 640 acres (259 hectares) under the post-WWI Soldier Settlement Scheme. Thomas V’s wife, Marjorie, left her imprint on the Brazilian rosewood drawing room in the 1930s by choosing the bold floral upholstery. As the last female occupant in the house,

Marjorie also made her mark on the front bedroom with its flamboyant pink scheme and a flurry of fur wraps. Thomas VI continued to maintain Woolmers for 20 years following his father’s death in 1975. When he died in 1994, having never married and with no heir, he bequeathed the estate to a public trust. Today, the property and its surviving 13 hectares are maintained by the Woolmers Foundation, which employs a small staff of managers, conservators and grounds people, and a battalion of volunteers to maintain the property and show visitors around what has become an astonishing time capsule. Guided tours of the homestead reveal a truly astounding collection of household artefacts ranging from the mundane to the magnificent. Household toiletries and cosmetics sit alongside a rare gun collection and a polished horn chair, which is said to have a mate in Balmoral Castle. Seven of the convict-built cottages have been turned into self-catering accommodation and visitors who fancy a more immersive experience can spend a night or two surrounded by this remarkable remnant of colonial and convict history and contribute to its preservation through the very reasonable tariffs. They can also tour the rose garden, established in 2001 on the site of the

CLOCKWISE FROM ABOVE: The garden contains more than 5000 different roses; Thomas V’s wife, Marjorie left her mark on the bedroom with a feminine floral motif and flurry of furs; the property’s rose garden is also known as the George Adams Memorial Garden; the medicine cabinet; a vintage automobile.



CLOCKWISE FROM ABOVE: Woolmers’ store building; sandstone from the Great Western Tiers was used in much of the construction; with its many outbuildings Woomers is more like a village than a farm; a wooden windmill overlooking the Macquarie River; the station office building.

former apple orchard. Covering 3.7 acres (1.5 hectares), the garden contains more than 5000 specimens ranging from the earliest European and Chinese roses through to contemporary varieties. The central parterre garden is known as the George Adams Memorial Garden and is named after the founder of Tattersall’s, a major sponsor. An 80-metre-long rose arbour, planted with 75 Westerland climbing roses is the apricot-hued jewel in the garden’s crown, particularly in spring. Each November, a rose festival attracts thousands of visitors. Tourism is the lifeblood of Woolmers these days, supplemented by grants for specific updates such as museum-quality lighting and humidifiers. As housekeeping officer Kim Gatenby explains, the wish list for Woolmers is never ending. “There’s always something that needs fixing or restoring and we can always do with more volunteers,” she says. “From polishing the silver and dusting to deadheading the roses, there’s always something to do.” For more information on historic Woolmers Estate visit 24

Transforming the Applied Arts since 1897

Designs From the Firmament Acclaimed Moorcroft designer Emma Bossons FRSA celebrates 20 years as a Moorcroft Designer with a very special inaugural tour of Australia!


mma Bossons is an extraordinary talent. The prolific designer has taken the Moorcroft Design Studio towards a world of organic design, where a design literally grows from the shape in an effortless flow of movement and colour, as well as creating a wealth of new shapes for the Moorcroft design archives. Unsurprisingly, at the age of twenty four, Emma Bossons was made a fellow of the Royal Society of The Arts, having been a Moorcroft designer for only four years. A further honour occurred when Emma’s face appeared as a 1st Day Cover stamp for Royal Mail to mark the fact that she was the youngest ever member of the Royal Society of the Arts at that point in time. Directors were astounded as this prodigal child sought to run with William Moorcroft’s mantle quite unlike anyone had ever done before, whilst at the same time pushing ceramic design into a whole new arena. The Moorcroft designer saw her work carry HM The Queen’s cypher during her Golden Jubilee, championed by the 184th Lord Mayor of the City of London, including designing the brochure for the Lord Mayors parade, and banquet menu for Heads of State at the Mansion House, as well as launching Moorcroft’s best-selling range ever only four years after joining the eminent Moorcroft Design Studio in 2001. Emma will be travelling complete with her twenty year celebratory collection Designs From The Firmament which weaves the very best of her work into the highest design echelons. Other designs within the collection also dive deep into the roots of the art pottery where original shareholders, Liberty of London, had a strong connection to Moorcroft design. Indeed, Emma has stated that her 2002 design, Spirit of Liberty is among her favourites. For her twenty-year celebratory collection, Popsicle has been designed by Emma to capture the timeless Liberty style. In 1902, John Scarratt Rigby (1833-1914) created a progressive design for Liberty and Co. entitled ‘Ragged Poppy’ which curled striking ragged poppies with the detail of Victorian botanical illustrations against a sombre manilla ground. The scarf became a head turner. In a similar

palette, Popsicle has just that va-va-voom quality with vibrant red ragged poppies caste against a celadon ground. With an excitable flutter, poppy and lipped bud, appear to rise-up and off the surface of the lidded vase itself. An icicle can sometimes freeze in mid-drip, appearing to catch the water flow in motion, and Emma’s poppies are no less illusory. In sweeping waves of her brush, the Moorcroft designer has achieved where many fail – she has captured the raison d’etre of the poppy. An unfathomable achievement for any Arts & Crafts designer. As such, the finest words Robert Burns has ever penned can be visualised at last in Popsicle. But pleasures are like poppies spread: You seize the flower, its bloom is shed; Or like the snow fall on the river, A moment white – then melts forever Other designs in Emma’s new collection to be unveiled on the tour are no less beautiful. So seize the day and meet one of the finest ceramic designers of this generation – a rare bloom!

Please contact your chosen retailer to book your free place at their event Claremont Tableware 51 Bayview Terrace, Claremont, WA 6010 Phone: 08 9384 9371 Contact: Mike & Petula Friesner Saturday 14th May 11am – 4pm Drakesbrook Antiques 85 South Western Highway, Waroona, WA 6215 Phone: 08 9733 1240 Contact: Malar & Bill Fraser Sunday 15th May 11am – 4pm Gallery Gifts 32 Main Street, Hahndorf, SA 5245 Phone: 08 8388 1363 Contact: Peter & Jayne Bartsch Tuesday 17th May 4pm – 7pm

Joyce Jewellers 40 Wilson Street, Burnie, TAS 7320 Phone: 03 6431 2477 Contact: Jennifer McCartney Wednesday 18th May 4pm – 7pm Hardy Brothers Jewellers – Melbourne 338 Collins Street, Melbourne, VIC, 3000 Phone: 03 9624 5300 Contact: Brendan Merakis Thursday 19th May 4pm – 7pm Fyans Cottage 170 Moorabool Street, Geelong, VIC 3220 Phone: 03 5229 7006 Contact: Yvonne Little Friday 20th May 4pm – 7pm

Roundabout Antiques Shop 28, Ipswich Antiques Centre, 86 East Street, Ipswich, QLD 4305 Phone: 07 4615 4537 Contact: Robert Neilsen Saturday 21st May 1pm - 4pm Faulconbridge Antiques 448A Great Western Highway, Faulconbridge, NSW 2776 Phone: 02 4751 7627 Contact: Kevin Austin Sunday 22nd May 1pm – 5pm


Harvest home The T he c cooler ooler weather weather yields r yields rich iic ch p pickings ickings o on n the f the fruit ruit a and nd f fa fashion ashion fronts d fronts down own iin nt the he apple orchard. apple orchard.

Ph otography by Ken Br as s, Hair & Make up by Miriam Van Coo te n, as sisted by Emm a Pa lme r



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Akubra Tablelands hat, $200, with Australian Alpaca Centre cardigan, $275, over Smitten Merino Jackie dress, $249. Model wears Trenery Holly Pebble gusset boots, $149.25. OPPOSITE PAGE: Chris’s Creations jacket, $80, over Smitten Merino black scoop top, $139, and Toorallie Merino denim, $159. Model wears Trenery Holly Pebble gusset boots, $149.25. Cellini Geneva bag, $339.





Australian Alpaca Centre vest in Wine, $275, over Smitten Merino black scoop top, $139, and Toorallie Merino denim jeans, $159.


Model wears Hunter Boots slim zip textured in Chocolate, $189, Australian Alpaca Centre felted hat, $129, and Cellini Geneva bag, $219.


Chris’s Creations scarf in white, $35, with Trenery spotted curved hem knit, $119, and Eb & Ive rogue pant, $79.95. Model wears Hunter Boots refined back strap short boots, $224. Model wears Miriam Van Cooten pearl earrings.



Australian Alpaca Centre vest in Brick, $275, over Smitten Merino Jackie dress in Sandy Beach, $249. Model wears Australian Alpaca Centre striped ethnic pattern scarf, $159, and tan Trenery Holly Pebble gusset boots, $149.25.


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CLOCKWISE FROM THIS IMAGE: Vanessa enjoys spending time in her Shaker-style kitchen; the Goulmy kitchen is flooded with beautiful natural light; a neutral, earthy colour palette with a focus on timber creates a homely feel; an entertainer’s delight, the kitchen opens onto an outdoor dining area.


An Urban Barn Serial renovator Vanessa Goulmy took inspiration from the resourceful Depression era for the renovation of her inner-Brisbane Queenslander. By Tamar a Simone au, photography Anas tasi a K ariof yllidis There’s a tangible country vibe in Vanessa Goulmy’s home, which is unexpected given it’s a stone’s throw from inner-city Brisbane. It might have something to do with the fact that there’s a barn in the backyard (more on that later). Or it might be her collection of carefully curated vintage finds that lends a homely warmth as you amble from room to room. Fretwork archways beckon you to pass through, to pad further along the old hoop pine flooring that’s felt a thousand footsteps before. It’s easy to see that every detail of this renovation has been pondered, planned and pondered some more before being carried out. “When we purchased the house it was liveable but small, with just two bedrooms and one bathroom,” Vanessa says. “The workers’ cottage had been roughly built-in downstairs and needed a full renovation. As was often done to create more room in these small houses, the front verandah



CLOCKWISE FROM THIS IMAGE: The timber theme continues into the dining room with colourful china and lighting adding some individual style; the Hamptons-meetscountry-style interior is kept bright and fresh with plenty of greenery; all the doors and handles within the home have been salvaged, in addition to the 100-year-old hoop pine flooring; elements typical of a Queenslander are present throughout the spacious home.



had been enclosed sometime in the 1980s. Being a modest workers’ cottage, there were very few grand features in the house, it was built for function rather than elegance. Fortunately, though, the ubiquitous timber arch separating the lounge and dining areas had survived.” Vanessa and her builder husband, Stephen, are expert renovators, having transformed 13 houses together during their 23-year marriage, so they weren’t intimated by the journey that lay before them. “We were able to determine that the house is an asymmetrical bungalow built sometime between 1920 and 1935,” she says. “This was a popular style for the period. I purchased a great book, printed locally by the Brisbane History Group, about restoring Queenslanders with lots of detail about early-20th-century building styles.” That book became a renovation bible, as the couple set about turning their little workers’ cottage into a threebedroom and two-and-a-half bathroom home perfectly in tune with its era, and fit for their family of two growing boys, two dogs and four chooks. “Everything downstairs is new, but we used old doors and handles sourced from demolition yards and reclaimed hoop pine flooring, which is around 100 years old. It was a good match for the original floor,” Vanessa says. ‘‘Bricks for the fireplace, paving and retaining walls were sourced from Sydney and are between 60 and 100 years old. The island bench came from an antique store here in Brisbane and is a late-1800s Dutch shop counter. We replaced the top,




which was unusable, with zinc. Zinc is a product that has been used for countertops for centuries and I love its earthy, organic feel and the way it ages.” Although no renovation is without its headaches, it’s the vision — the dream house that you can see at the end of the tunnel — that motivates when you just want the banging to stop, and you’re tripping over power tools and poring over one too many tap catalogues. In Vanessa’s many years of experience, she’s always found conveying that vision is the hardest part. “It seems that even a photograph can be interpreted in a variety of ways,” she observes. Her advice is to roll with the punches and be flexible, right down to the fittings and fixtures. “Not all original features are practical in a modern house,” Vanessa says. “I find working with a complementary look better than trying to match the old exactly. Our kitchen, for example, is a bespoke painted Shaker style, which works nicely in a Queenslander.” Of course, having a builder husband helps. Vanessa has a little studio to indulge her love of painting next to the chicken coop, and Stephen had a barn built in the backyard as a man cave. With custom-made barn doors and a delightful white wooden ladder leading up to a loft, the space ended up

CLOCKWISE FROM LEFT: Vanessa and one of her sons (and dogs) hang out on the lawn; the home’s exterior fuses urban and country style with an earthy shade of green that blends into its surroundings; the Goulmys congregrate in front of the fire during winter.



“My style is inherited from my mother who, although she grew up in Bondi Beach, had the country look happening in our family home.”

CLOCKWISE FROM OPPOSITE: Minimally styled, the main bedroom leads onto an almost all-white ensuite; a floral linen-covered antique sofa adds some colourful charm to the guest house; the ensuite’s walls are adorned with a subway brick tile pattern, lending an industrial edge; originally Stephen’s bespoke man cave, this barn in the backyard is now offered as Airbnb accomodation.

being too inviting not to share. “We later decided to offer it as accommodation on Airbnb,” Vanessa says. “So instead of a pool table, we put in a queen-size bed and a floral linencovered antique sofa. “My style is{inherited from my mother who, although grew up in Bondi Beach, had the country look happening in our family home. My mother and I would often scour local antique shops, and I bought my first antique washstand with her when I was 16. Hunting for and buying old furniture has been a passion since then. At the moment, I love anything Australian Depression era. I love that they’re handcrafted and often made from other things. They were the original recyclers. I feel that these old pieces have a soul and stories to tell.” After two years of tireless renovation, the Goulmys can now just enjoy their gorgeous home. When pressed on which room is her favourite Vanessa, understandably, can’t name just one. “I have favourite rooms at different times of the year,” she says. “The fireplace room is a favourite for everyone during winter. The little verandah that we opened up upstairs in the original part of the house is the spot to lie on the daybed and catch a cooling breeze in summer. And my kitchen all year round, as it captures the early morning sunlight.”


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CLOCKWISE FROM RIGHT: Still Life with Plums; Danish Flag Poppies; throughout her career Criss has assembled a vast collection of vessels and vases.

Pursuit of Perfection Even if they had never met, there is no doubt Criss Canning would have become an artist and David Glenn, a nurseryman. the big question is if they would have achieved such spectacular heights without each other’s inspiration. By K ir st y McKenzie, photography Ken Br as s & Kelvin Ait kin When Criss Canning ushers us into the kitchen of the bluestone farmhouse she shares with her nurseryman husband, David Glenn, it’s a bit like walking into one of her paintings. There are vases everywhere filled with flowers, platters piled with fruit and vegies, and the shelves are lined with pots and vessels of every imaginable hue and texture. Even the teapot and cups would be quite at home in one of her works, and as she pours, she cheerfully admits neither she nor David makes much distinction between work and leisure. 46

David, she adds, is her rock, or her muse, if you prefer. He brings her flowers from the Lambley nursery garden every morning, and most days she spends a good eight hours committing them to canvas. “I used to work much longer,” she admits. “When I was younger I’d stand at that easel for 14 hours until I practically crawled out of the studio. I was so deeply engrossed in what I was doing that it didn’t feel like work until I stopped. Of course it is work and don’t let anyone tell you otherwise. To take a blank canvas and turn it into something beautiful requires the most immense concentration.” While Criss is represented by Philip Bacon in Brisbane, Denis Savill in Sydney and Mossgreen in Melbourne, such is her attention to detail that she manages an exhibition every couple of years. “I refuse to compromise,” she says. “If a painting takes me four weeks, so be it. It’s all about producing something with integrity. I need 20 or more works for an exhibition, so it takes as long as I need to get it together.” Her exhibitions are usually instant sell outs and Criss confesses that after 51 years of painting, she only has three of her own works. Such is the popularity and accessibility of her work that eight years ago, when retrospectives were held at the Mornington Peninisula and Ballarat regional galleries, 43,000 people queued up to soak in the riches. Growing up in Melbourne’s east, Criss admits she was a bit of a tomboy and loved nothing better than going flying with her father, who had a passion for aircraft. She credits her childhood spent up trees with her unique perspective on the world, and although she studied art at school and always sketched, it wasn’t until she went to work for a company that embroidered kaftan fabrics and she was introduced to Max Middleton, her first real art teacher




CLOCKWISE FROM RIGHT: In spite of her huge prop collection, Criss says she occasionally can’t find the right vessel; fabrics at the ready; Flame Tulips; Criss in her studio.

that her passion grew. She did a year at art college, then children came along and life and work distracted Criss from her true calling. By 1986 she was a single mum with a couple of exhibitions under her belt when she made the pivotal decision to take herself and her two teenagers to Greece. “I spent a year on Rhodes and Kastelorizo,” she recalls. “It was a wonderful time but the most important thing was it allowed me to visit galleries in Europe. Seeing the masters for the first time was the most encouraging experience as you could feel the humanity. It was a real catalyst for me as a painter. I kept having visions of still lifes that would not leave me alone. You could say the experience helped me find my voice and I’ve painted still life ever since.” The next lightning bolt came with a chance encounter with David, who at that stage had a nursery near her place in the Dandenong Ranges. “I went to get flowers to paint,” she recalls. “But it turned out that I had found my rock. At that stage I lacked confidence as an artist. As a creative you are quite vulnerable and you need one person you can trust to be totally straight. That’s David. He encourages me to be strong. He always says ‘just remember your original vision and stay true to what excited you in the first place’. He has also given me such gifts of plants and flowers.” Since 1991 they have lived and worked together at Burnside, where David has his Lambley nursery and garden and Criss has a studio in the bluestone homestead. Criss 48


says she felt instantly at home in the district and that could be because her great-great grandmother was born in Ascot, not three minutes away. “I didn’t know about my family connection when my father died, but when we placed his ashes under a sculpture in the garden, it felt very right,” Criss says. “Without knowing it, I’d brought him home. It’s strange that I thought I’d never leave the hills, but I’ve fallen completely in love with this landscape and the big open skies.” The waves of colour David cultivates in the gardens are mirrored in the works Criss creates in the studio. She admits to a particular passion for irises, poppies and tulips, but in fact no fruit or flower is dismissed as a potential subject.

Through the years she has amassed a truly amazing collection of props … vases, jugs, cups, plates, bowls and fabrics … and she says she will never stop adding to it. “A couple of years ago I sent back five boxes of painting props from Vienna,” she says. “But can you believe I still have times when I can’t find the right vessel. I was interested in Japanese culture before my son met his partner, Noriko. But now I have an extra reason to collect Japanese props. I love exquisite kimono fabrics and lacquered boxes. The attention to detail and placement appeals to my sensibilities. In my work it’s really important to have a sense of stillness and Japanese accoutrements fit with that”



CLOCKWISE FROM RIGHT: Criss says her props range from the extremely valuable to not at all; the artist’s media; Still Life with Hippeastrums; Criss’s studio is lined with friends’ work and filled with painting props.

Some of the props are very valuable and others, not at all. “Some I choose just because they are visually interesting,” she says. “Sometimes things just creep up on me. In Venice I had a chance encounter with [Italian architect] Carlo Scarpa’s glass, which affected me at a very emotional level. There was something about the way he used shapes that made me feel I was looking at my own work. I went to see Botticellis and came away more affected by the glass than anything else.” Not all of life’s experiences are as serendipitous. A few years ago Criss was struck down with a debilitating form of the autoimmune disease, lupus. “Apart from dealing with the exhaustion I had to stay out of the light,” she explains. “So that meant I was plunged into a dark world and I had to have dark blinds installed and get tinted windows on the car. However, the gift that came with that prognosis was I started using blue in my work. It’s a fascinating colour to work with because it’s like being submerged under the sea, so all these new paintings emerged.” She adds that not a day goes by that she doesn’t give thanks to be living with her soulmate, in a beautiful house in an equally beautiful setting. “Every day we are involved with each other’s work,” she says. “Our careers and lives are interwoven in such a wonderful way. Of course we’re not blissed out all the time. As the old [Lawrence Ferlinghetti] Beat poem goes, ‘even in heaven they don’t sing all the time’.” For more information about Criss’s work and upcoming exhibitions visit 50


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Extreme measures

Central Victoria’s climatic excesses are just the kind of challenge nurseryman David Glenn relishes. By K ir st y McKenzie, photography Ken Br as s

Even though it’s mid-November, nurseryman David Glenn has been up at sparrows, watering the frost off the tomatoes. It seems absurd as in a couple of months he’ll be dealing with the opposite extreme: summer temperatures at Lambley, his nursery and garden at Ascot in the central Victorian central highlands, frequently hit the low 40s and the hot, dry wind gusting across the paddocks desiccates everything in its path. Tomatoes (more about them later) aside, David prefers not to battle with the climate and instead has spent the best part of 25 years establishing a benchmark dry climate garden as an adjunct to the nursery. At the time of Australian Country’s visit, Lambley has the welcome mat out in spring carnival colours, beginning with the 400-metre driveway lined with flowering cherries underplanted with myriad blue agapanthus. Behind the two-metre hedges on the right is the dry-climate

showpiece, and an equally splendid kitchen garden interspersed with a colourful riot of perennials is on the other side. Behind that is an allée of ornamental pears with salvias for groundcover. “There are 20,000 crocus planted beneath them so there’s always something flowering,” David explains. “Lots of visitors bring picnics to enjoy in the shade.” Drystone walls surrounding the 1860s bluestone Burnside homestead screen the private areas, with greenery enveloping the house and a vast park-like expanse guarded by various fruit trees off to one side. In deference to the region’s cherry farms of bygone days, David planted a range of cherry varieties and last year they rewarded him “with so much fruit we didn’t bother netting because the birds couldn’t possibly eat it all”. Slightly further afield are two of the most significant trees in the garden, both dating probably from the 1870s when John Lester, later the district’s shire president, first established the garden. The towering Sequoiadendron giganteum and a Pinus nigra bear testimony to a time

CLOCKWISE FROM ABOVE: Long-lasting eryngium lend sculptural interest; blue notes in a massed planting; layers of colour create a spring spectacle.



when gentlemen with connections had access to plants imported for botanic and other public gardens. David hastens to add that the property he and his wife, artist Criss Canning, bought in 1987 bears little resemblance to the present spectacle. “It had been constantly farmed since 1838 so the soil was completely compacted,” he explains. “Basically we started with 20 acres of horehound, pademelon and thistles. But as Criss said, ‘if it grows good weeds, the soil can’t be all bad’, so we set to work, digging it up, adding lime to counteract the acidity, composting and mulching to inhibit the weeds and retain any moisture.” David adds that the garden has been recently enjoying something of a reprieve from the drought that persisted for almost 15 years after they took up residence. When it finally broke four years ago, it did with vengeance, and vast areas, including thousands of dollars worth of mulch were washed away. “It took a year for me to find the energy to start all over

again,” he says. “But that’s this part of the world for you. One extreme to another.” It’s a far cry from the landscape in the English East Midlands horticultural village of Lambley where David grew up. “My uncle had a nursery which my cousin still runs,” he recalls. “Another uncle was the head of parks and gardens and my dad was a jobbing gardener in Nottingham and occasionally I used to help him out. I was good at sport as a lad and I worked as an instructor for the YMCA until I discovered I much preferred flowers to adolescent boys.” In 1962, at the bulletproof age of 19, he took off for adventure and Australia via the overland route through the Middle East. “I eventually arrived in Darwin as that was as far as I could afford to fly from Singapore,” he says. “From there I hitch-hiked to Mount Isa, then Cloncurry. Finally I got a lift with a bookmaker who was going to the Townsville races, where I won £25 which got me to Brisbane and eventually to Melbourne.” From there, he worked all over as a

CLOCKWISE FROM OPPOSITE: An ornamental pear allée underplanted with salvias; yellow gates separate the garden from the paddock; David in his domain; echium spires soar skywards.



CLOCKWISE FROM THIS PAGE Burnside has been farmed since the 1830s and the bluestone homestead was completed in 1860; roses line the gravel paths; an allium raises its splendid head.



gardener, including a stint in Sydney for Swanes’ nursery and finally to the Dandenongs in the early ’70s where he started his own wholesale propagating business. Along the way he met and married his first wife and raised a family, including son Ric, who has carved a stellar career for himself and is now head gardener for the Cadogan Estate in London (watch out for his story later this year). Following the end of his marriage, David says he wasn’t looking for love when he met Criss, who came to his garden looking for flowers to paint. “She invited me to come and see the painting when it was finished, but I never took her up on the offer,” he recalls. “Then I ran into her at the post office and I remembered her name. That was odd, because I don’t remember anyone’s name.” The rest, as they say, is history and shortly after David and Criss began the two-year hunt, which culminated in their moving to Burnside. As a sign at the entrance to the dry garden explains, this section is only watered three to four times a year. David has scoured the world for plants that thrive under such harsh

conditions and the list includes offerings from locations as diverse as Mexico, California, the Mediterranean, South Africa, Turkey and the Canary Islands. The garden itself is a profusion of colour and growth and an inspiration to gardeners from similarly arid parts of Australia including western NSW and Queensland, South Australia and Western Australia. “I chose olives rather than eucalypts because it’s difficult to grow an understorey under eucalypts,” David says. “They came as advanced plants but they needed to be watered and fertilised well at the start or they would have sulked for 20 years. But now they are thriving and the birds love them. The frosts turn the fruit to mush, which means we have to rake the paths twice a week. But they give the garden a lovely framework.” Spiky echiums add drama and yuccas their sculptural splendour, while lilies and alliums provide bursts of colour. Eryngium flower for so long they “almost become boring”. As David explains, the vegetable side of the garden is



as much a laboratory as a kitchen garden as he test runs all seeds in his catalogue, before offering them for sale. He adds that, contrary to current trends, he offers very few heirloom varieties. “I simply believe that many heirloom varieties, particularly tomatoes, are second rate,” he says. “Much of the seed we sell is hybrid, developed for its flavour, excellent germination rate and disease resistance. It’s not genetically engineered, it’s selectively bred. Our seeds are generally quicker to reach harvesting stage and slower to bolt than heirloom varieties.” Adjacent to the fruit trees and vegie beds are a riot of flowers, from stocks, poppies and sweet peas to tulips, irises and ranunculus interspersed with wallflowers. Zinnias and sunflowers vie for attention with masses of roses including Delbards — Henri Matisse and Alfred Sisley. David’s day begins when he delivers a big bunch of whatever study Criss is working on to her studio, and ends when he joins her to mull over the day’s achievements and prepare dinner with whatever bounty the vegie garden has provided that day. “Our lives are so interwoven that sometimes it’s hard to know where work ends and life begins,” he says. “Of course there’s hard work involved, but most of the time it doesn’t feel like it.” For more information visit 58

CLOCKWISE FROM ABOVE: The cherries delivered so much fruit last year they didn’t bother netting; Burnside boasts several historic outbuildings; layers of spring; hedges provide protection from winds.

It’s organic and it works!

Seeds change Linda and Garry McDouall may have moved off farm, but their busy new town life is more challenging and rewarding than they could possibly have imagined. By K ir st y McKenzie, photography Ken Br as s

CLOCKWISE FROM RIGHT: Linda and Garry have developed a remarkable edible garden at their Bingara home; the River House overlooks the Gwydir River; there are more than 300 vegetables and fruits on the plant list.

If Linda McDouall has her way, in the not-toodistant future all the verges of her home town of Bingara in north-western NSW will have strawberries growing on them. If her own garden at the River House, the home overlooking the Gwydir River she shares with her husband, Garry, and a passing parade of guests is anything to go by, she’s well on her way to achieving her ambition. The strawberry project is all part of a grand vision the McDoualls have for Bingara, population around 1200, a service town for the surrounding farming community in the New England region. Sustainability is at the core of everything Linda and Garry set out to achieve, and the village verges are just a small aspect of a bigger picture. Zoom out a bit to their home garden, where Linda has created what she calls a food forest where they intend to grow more than 300 varieties of edible plants, all without chemicals or artificial fertilisers. Pan wider and an even more ambitious project named the Living Classroom comes into focus. The classroom is the transformation of the former town common, a degraded 150-hectare block on the outskirts of Bingara that they intend to turn into a showpiece for regenerative farming. It wasn’t always thus. Garry’s family had farmed around Bingara for generations though he cheerfully admits when he left the district to go to boarding school at the age of 10, he had no intention of ever returning. A career as a corporate and advisory consultant in Sydney and London followed, and it wasn’t until well after he married psychologist Linda and they were enjoying a skiing holiday with their young family that they both realised they




wanted “out” of the city. They upped stakes in 1984, and moved back to Bingara where they farmed beef cattle 27 kilometres out of town. Like most farmers in the area Garry admits that at first he was happy “to do it like dad did”. “Then in 1992 I did a GrazingforProfit course with a Queensland-based company called RCS [Resource Consulting Services],” he explains. “That introduced me to the concepts of farming more holistically and regenerating the soil by improving native pastures and better caring for the land by cell grazing.” Since that Coke-bottle-out-of-the-sky experience Garry completely revised his approach to farming. Although he and Linda sold the farm to move into town in 2012, they are far from retired. Garry is now a training consultant for RCS and Linda works one day a week for the local health services with all remaining hours available on her kitchen garden and a variety of other community projects. Planted to every conceivable edible or medicinal tree, shrub, herb, grain, water plant, climber and flower, Linda says the garden is still in its infancy. From almonds, apples and amazingly prolific arrowroot to walnuts, water spinach and yams, Linda has planted it, and in most instances grows successfully. Loads of mulch to conserve moisture and promote soil health help, and, in spite of the summer and winter extremes, Linda says she has had very few failures. “I did lose a mango tree and the first banana we planted 62

CLOCKWISE FROM OPPOSITE: The Gwydir River is ecologically significant; the pizza oven is a focus for outdoor entertaining; a magic tree down by the river; mulch is an essential ingredient in Linda’s edible forest.




didn’t work,” she says. “But then I found a spot behind the shed where the frost doesn’t land and the second banana seems to be doing well. Oh, and I had to take out a sweet potato because it was threatening to take over the whole town.” With Garry as owner builder, the River House was designed to include self-catering guest accommodation. The house can accommodate four to six people in two suites and two to four more in a separate pavilion with its own full kitchen overlooking the garden. Linda and Garry encourage all guests to help themselves to whatever’s in season in the garden. The chooks also enjoy a symbiotic relationship by feeding on vegie scraps and returning the favour with fabulous deep yellow-yolked eggs. The McDoualls are keen advocates for the region’s attractions and encourage visitors to check out the restored art deco Roxy Theatre, which serves as both a cinema and live performing arts venue, and the Greek cafe, which charts the contribution of the Greek community in rural Australia. Bushwalking, swimming, canoeing and fishing on the river, and horse riding are popular activities for visitors. Those who are prepared to venture further afield can explore Sawn Rocks at Narrabri, go sapphire or gold fossicking at Inverell or the artesian spa baths at Moree, all of which are within an hour’s drive of town. As anthropologist Margaret Mead noted, change starts with a small group of thoughtful, committed citizens. As Garry observes, in any community 90 per cent of the 64

CLOCKWISE FROM OPPOSITE: The McDoualls share their home with paying guests; the life of the garden produce is extended through pickles and preserves; the kitchen is a gourmet’s delight; a picture window in the dining area frames views to the river.




CLOCKWISE FROM RIGHT: The McDoualls offer three separate guest accommodations; a spot of R&R; the main entry to the River House; guest room.


population will go with the flow. “You only need 10 per cent of them to want to do something positive and you can transform a town,” he says. “Like many country towns these days, Bingara is in a precarious position in terms of its viability, so we’ve teamed up with a group of like-minded people to develop a vision for its future.” The Bingara and district vision for future economic prosperity relies on four pillars — agribusiness, education, tourism and conferencing — and the Living Classroom is the central platform for delivering its goals. “It’s a living and working model of how to restore land so it can produce food,” Garry explains. “The restoration of the land begins with swales on the contours to retain water on site and feed it into the dams. In the process it’s solving the problem of flooding on the other side of town. From there we will be establishing a model farm based on regenerative agriculture. We’ve also been lucky to secure funding to build accommodation and conference facilities so we can share the experience with others and hopefully inspire them to take that knowledge back to their home towns and shore up the future of agriculture in this country. It’s truly amazing how things have turned out. I don’t for a minute regret having sold the farm, even though I was achieving what I set out to do there. The fact is there’s five lifetimes work in the Living Classroom project, so I have plenty to keep me occupied for the rest of my days.” For more information visit

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Boots and all Tasmanian author Rachael Treasure loves her kids more than life itself, but a deep commitment to the land comes a pretty close second. By K ir st y McKenzie, photography Ken Br as s While Rachael Treasure dismisses her backstory as “typically Tasmanian”, there are volumes encapsulated in those two words. Convict heritage, five generations of connection to the land, an affinity to the wilderness that’s just around the corner everywhere in the state, a huge commitment to farming and food production, and the strong larrikin streak that lurks in the heart of every cowgirl and boy are all somehow summed up in that brief descriptor. “I grew up and went to school in Hobart,” she explains. “But my aunt had a dairy farm in the north-east and I spent many holidays there. They separated their own milk, made butter


from the cream, and fed the buttermilk to the pigs. They grew their own vegies and raised orphaned lambs by the heat of the wood stove, which also supplied the hot water for the house. You grow up self-sufficent from that kind of lifestyle.” These days Rachael is a highly successful author of rural women’s fiction, and she lives and writes from a cottage in the historic village of Richmond, just half an hour’s drive north of Hobart. She shares her life with her two children, Rosie, who is 12, and Charlie, aged 10, two horses, a pony, Megatron the Poodle and two Kelpies called Connie and Rousie. Charlie goes to school locally and Rosie, who has a mild form of cerebral palsy, attends a Quaker school in

Hobart. Rachael fits her writing in around the children’s lives and says much of her work takes place in coffee shops between school runs. For the rest of the time a huge bedside chair nicknamed Hemingway doubles as an office, which she cheerfully admits comfortably accommodates her and a couple of dogs as she taps away into the chilly night hours. Rachael responded early to her inner cowgirl by working as a jillaroo straight out of school. At the suggestion of her influential aunt, she headed off to Orange Agricultural College in NSW where she studied rural business administration and had several transformative experiences. “For the first time I was exposed to the seeds of change from chemical-based agricultural culture to a greater connection to the web of life,” she recalls. “I also witnessed the gigantic pressure of the city on our media to portray rural issues as a stereotype, where women were a minority and only drought and bushfires made the news.” Although Rachael believes she was born a writer, whether of poetry, non-fiction or novels, she says it was a lecturer at Orange who nudged her into a career. “I took some time off and worked in sheds as a vet nurse, a camp cook

and a general rouseabout,” she says. “Then I went back to study and did a BA in Communications at Charles Sturt Uni. From there I went into journalism and worked in Hobart for Tasmanian Country and then for the ABC’s rural department in Tasmania and Victoria. Along the way I spent 18 months backpacking through 27 different countries. Then I met my former husband and for a while we ran a horseback tourism venture around the Dargo High Plains, then we worked on a cattle station in central Queensland. We moved back to Tasmania and lived for a while on my aunt and uncle’s farm. We took over running the family farm and I threw myself into growing the business. All the time I was writing based on my bush experiences and then the children came along.” Rachael’s first novel, Jillaroo, was published in 2002 and since then she’s added six more novels, a screenplay called Albert’s Chook Tractor, a collection of short stories and a manual on working dog education called Dog Speak to her publication list. For someone who had been fed feminist literature with her Farex, Rachael adds that it didn’t take too long as a rural observer to work out that while men on the land may appear to be running the show, women are

CLOCKWISE FROM ABOVE: The living area at Rachael’s cottage; boots ready for an outing; Rachael, Rosie and Charlie with four legged friends; horse riding is a passion shared by Rachael and her children.



CLOCKWISE FROM ABOVE: Reminders of her rural history; a wish list on the chalk board; details are important to the author; for now Rachael and her children are based in a cottage in historic Richmond.


the glue and the future of farming. “How often do you see women growing all their vegies organically,” she observes, ‘‘while the super [phosphate] trucks are rolling in and the men are applying chemicals to the paddocks.” The disintegration of her marriage meant that at the age of 41, she had to restart her life. “I’d invested all my royalties into the farm,” she says. “But now we’re starting again. It’s been a tough time, but I have much to be thankful for. For example, Rosie and I have become involved with Riding for the Disabled. It started as therapy for her but now I’ve become a state ambassador and volunteer for the organisation. It’s given us a great lift as it puts everything in perspective. You learn to come from a core place of gratitude when you see what great therapy horse riding can be. “In my case truth is stranger than fiction. My father kept my ex-husband in the farm business, because, as a man of his generation, he saw it as my job to raise the children, not work the land. It was a shock because I’d studied and worked in agriculture and was utterly passionate about the soils, livestock and ecology of that farm. I’ve not spoken publicly about it until now because I felt such shame about having to leave the land based on my gender and a failed marriage. Then I realised there are so many daughters, sisters and mothers who share a similar story and I can help myself and them heal via my writing.” The subtle sustainability message Rachael weaves into

every plot is backed by hard science learned through the years from holistic farmers including Colin Seis from NSW and Graeme Hand from Victoria. Both are subscribers to the soil and grassland regeneration techniques advocated by the Zimbabwean carbon sequestration guru, Allan Savory, who advises governments all round the world on more sustainable farming methods. “When the kids and I had to leave I bought a house on 20 acres and used Colin’s methods to get the soil back to functioning,” Rachael says. “I try to weave that information into a digestible format for my readers. Cleanskin Cowgirls, for instance, is all about utilising human waste. “When I started writing there was nothing that showcased what I’d experienced as a contemporary rural woman. I started out wanting to help women keep in touch with the feminist force through fiction. Now I’ve come the full circle and I feel I’ve outgrown my own genre. I know many dismiss my work as ‘chook lit’, but I prefer to think of it as farm feminism. We mend fences with bras rather than burn them.” Given the commercial success she has enjoyed, Rachael allows that many of her readers might expect her lifestyle to be a bit more opulent than it is. “Unfortunately grants tend to go to more literary writers than me,” she says. “But I’m rich in so many other ways. I’ve the joy of seeing my kids grow into happy, ethical, caring human beings. I’ve always been able to be there for them and they’ve never known what it’s like for me not to be there to drop them




ABOVE: Rachael works in a huge chair she calls Hemingway. Her latest project is a non-fiction book, Down the Dirt Roads, which will be published by Penguin Random House at the end of this year. ABOVE RIGHT: Richmond’s bridge was completed in 1825 and is Australia’s oldest bridge still in use.


off and pick them up from school. Luckily, because of my upbringing, I know how to live frugally, and the day I found myself as a best-selling novelist in the Centrelink queue I had a good chuckle at the irony. Hopefully my ship will come in in the US and I’ll never have to worry about finances again.” She adds that she considers it an honour to share the same agent, Margaret Connolly, with seminal Australian poet Les Murray. “Margaret is like a wise big sister to me and she seems to know instinctively when I need support,” she says. “She helps me to be fearless in what I write. If I have an ambition it’s to be a cross between Dolly Parton and Les Murray.” The muso side of that ambition is coming along nicely thanks to a serendipitous encounter with the Wolfe Brothers at the Bushy Park Show. Rachael had her stall selling “her merch” — books, stationery, stubby holders and even sheep and cattle ear tags branded with her trademarks — next door to the country rock ‘n’ rollers. When they had to go on stage they asked her to mind their stand. “Nick and I were asked to judge the ute competition and we kind of clicked,” she recalls. “We’ve written three songs together now and I hope there will be more. They have buckets of talent. If they don’t make it big time nobody deserves to.” Although not religious in the “god bothering” sense, Rachael says she draws inner strength from the natural world and mindfully focusing on joy in everything she does. Daily

meditation helps, as does nourishing her soul with painting whenever she can find time. In the meantime, reading, writing and researching her subject matter provide intellectual stimulation on a daily basis. “I’m driven to tell these stories,” she says. “I genuinely want women to find their inner life force. Asking me to stop would be like asking me to stop breathing.” She also acknowledges her grandmother, children’s writer Joan Wise, as a formative influence. “She was a woman ahead of her time,” she says. “She collected indigenous art works and grew native plants in the garden long before it was fashionable. When we were being taught about the last Aboriginals at school, I knew differently because of her.” Although Rachael says she knew about her grandmother’s writing, she hadn’t realised what a strong connection there was until Danielle Wood and Ralph Crane compiled a book of Tasmanian stories called Deep South. “Without realising there was any relationship between us, Danielle ran my story beside Joan’s,” she explains. “My story referenced skinning possums and rabbits and Joan’s referenced trappers and there were loads of other parallels. There was this amazing moment when you just know that life is bigger than the here and now. It’s that kind of thing that sustains me through the tough times. I’m sure the kids and I will have a farm again one day. We’ll breed Kelpies and Collies and ride horses and nurture the land. I just know it will happen.”



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achIEving the look

FLAME ON Stay warm this winter by blazing a trail with some of these contemporary and traditional home heating options. Compiled by Daria Kurilo


achIEving the look

Staying toasty With great style and innovative design, these fireplaces add beauty as well as turn up the heat. LEFT: This popular modern insert offers great performance and excellent design. The Euro Fireplace unit is suitable for installation into existing open fireplaces or as a build-in designer fireplace. TOP RIGHT: The Cheminees Philippe fireboxes boast beautiful design, high performance and, most importantly, have been tested to meet the new Australian standards for heating efficiency, emissions and safety.

ABOVE: Featuring a peak heating capacity of 330 square metres and a low emission rate, the Jetmaster Celestial 900 is a powerful performer complemented by an upscale appearance. Proudly made in Australia, the fireplace comes with a 10-year warranty. LEFT: A different yet contemporary style of heating that we’re coveting is Cheminees Philippe’s new designer firebox. These timeless models have been added to the collection of single-, double- and triple-sided and corner-view fireboxes, now available throughout Australia.


achIEving the look


achIEving the look

Heated discussion Whether it’s a modern muse, or a traditional flame, heating appliances like these are sure to impress. OPPOSITE: Enjoy warmth and comfort with Nectre wood heaters. With timeless design and easy-to-operate features, these heaters are great value for money, while providing an excellent allround performance. LEFT: The Lifestyle Range offers the most energy efficient air conditioners and holds a stylish, standardised design across the range so all units have a consistent look and feel throughout your home.

ABOVE: A fresh take on the conventional wood fire, Sculpt Fireplace Collections, is a new luxury fireplace range that is being exclusively released to Australian and New Zealand markets. These high-end French wood fireplaces will enhance the ambience of any interior with the 360-degree glass. sculptfireplaces. RIGHT: Milners Vornado heater, with remote, $349.



achIEving the look RIGHT: Offering a selection of wood heaters that are highly efficient and environmentally friendly, Euro Fireplaces’ products boast impeccable style and innovative technology. BELOW: Without a doubt this Sculpt Fireplace Bordolet Eva is on our wish list. With a retrospective design that is both innovative and dramatic, you can now gather around the fire and toast marshmallows with family and friends indoors.


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Night Fever Enjoy the great outdoors even during the frostiest weather with these alluring variations on a blazing fire. ABOVE: From the early spring months to the chilliest winter nights, the outdoor African cast-iron bowl can turn fabulous nights under the stars into year-round affairs. LEFT: The Aussie Heatwave wood store fire pit is made from steel and will weather to a lovely natural rusty colour. Enjoy


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Brush up on your kitchen skills with a cook’s tour around the country. By Daria Kurilo Gewürzhaus (Vic)

The Classic Cupcake Co (NSW)

Embark on a journey of culinary delights through Europe, the Middle East and beyond. Established in the winter of 2010, Gewürzhaus specialises in herbs and spices and stocks a comprehensive A to Z of spices, herbs, salts, peppers and sugars. With their expertise of seasoning, flavour and zest, learn to create your own feast in their Keeping It In Season class or discover what makes the perfect schnitzel. Classes are available mainly on weekends and run for approximately two and a half hours. From hot cross buns, pastry and chocolate classes to paleo and Middle Eastern cooking, Gewürzhaus offers three terms a year; January to May, June to September and October to December (which mostly focuses on Christmas recipes). All classes are a perfect combination of demonstration and interaction, with something for all comers.

The Classic Cupcake Co is perfect for those who would like to gain an insight into the knowledge of a true professional, Anna Eden. The classes are designed to be fun as well as educational, and suit any level of expertise, from beginners to experienced bakers and cooking enthusiasts. A maximum of 10 students at a time means that each student receives personal attention. Featuring cookie, cupcake and cakepop decorating, holiday-themed baking classes and kids’ baking classes, students receive a signed CCC Academy Certificate upon completion to take home together with their creations.

Hunter Valley Cooking School (NSW)

CLOCKWISE FROM ABOVE: Gingerbread from Gewürtzhaus; prepping vegies at Gewürtzhaus; happy cooks at Hunter Valley Cooking School; a dish from Putia Pure Food; knives at the ready at WilliamsSonoma; hands-on at Williams-Sonoma; a signature sprinkle at The Classic Cupcake Co; local produce sets the scene at the Hunter Valley Cooking School; aprons on at Putia Pure Food; Rilka raises a glass in the Barossa.


What’s better than using local, organic and fresh produce to create an excellent meal? Join executive chef Phillip Collis and his team as they take you on a tour of the Hunter Valley Resort vineyard, including a tutorial with the cellarmaster. Then experience a hands-on class where you will learn to cook from scratch with the Hunter’s best local produce. Recipes are provided and the lunch or dinner consists of a three-course meal with an additional course of Binnorie cheese from the factory opposite the resort. Set in the midst of a 45-year-old Shiraz vineyard, this country lodge is perfect for groups of eight or more.

Putia Pure Food (Qld) Putia is an old Sicilian word for a local shop selling food and wine and is the inspiration behind the Queensland-based cooking school, Putia Pure Food, which showcases the Sicilian heritage of chef Dominique Rizzo. Dominique offers a unique culinary service with fun and interactive classes that range from quick and easy weekday meals to the more intricate cuisines of Morocco, Lebanon and Italy. Cook with quality ingredients provided by local farmers and purveyors of fine foods who are committed to sustainability and environmentally friendly practices. At the end of each class there is a banquet-style dinner with appropriately matched wines, beers and non-alcoholic drinks.

Rilka’s Real Food (SA) Look no further than Rilka’s Real Food for healthy, special dietary cooking classes. Situated within a renovated barn located in Hahndorf in the Barossa Valley, the cooking school offers creative lunch and dinner classes several times a week as well as opportunities for groups to create their own menu. Owner, director and chef, Rilka Warbanoff was introduced to centuries-old recipes by her European family, and she cooks with passion and love. While all of the cooking classes are gluten- and yeast-free and have no added sugars, fructose, or manipulative chemicals, the end results always taste great and look fantasic.

Williams-Sonoma (NSW) With a focus on local, organic and sustainable ingredients, Williams-Sonoma has opened its very first cooking school with classes covering a range of topics from cooking basics and mastering techniques to exploring new cuisines. The team at Williams-Sonoma has more than 50 years of experience on their hands and offer fun, relaxing and educational classes. Each month brings a new line-up of classes where you can learn about cuisines from around the world from their talented and professional chefs and culinary experts. The school is fully equipped and is ideal for intimate and bespoke special events and private classes. Let us know about your forthcoming classes by writing to us at Locked Bag 154, North Ryde NSW 1670 or emailing

cooking schools


pick of the crop Because the perfume wafts through the house and sweetens winter dreams, I always slow poach quince overnight in the oven. Lifting the lid of the pot in the morning with anticipated pleasure is never disappointing. The hard white-fleshed fruit has undergone a transformation to a luscious rosy red. Its perfume, concentrated in the pot, escapes with an ambrosial intensity, lingering in the kitchen during the day, inspiring ways to use it. Contrary to common misconception, quinces are very easy to cook. Ignore the unnecessary instructions about peeling and coring, the hard raw fruit makes this a laborious task. Simply wash the fruit to remove the pale down it often has, cut each piece in half and put in a large heavy ovenproof pot. Cover with water, add brown sugar (as much or as little as you like), a lemon or two sliced thickly, a cinnamon stick and a split vanilla pod. Heat until simmering then lay a piece of baking paper over the surface. Cover with the lid and put in the oven at about 100°C for at least 6 hours to allow the magic to slowly happen. The skin is tissue-thin and can be eaten, but if you prefer, peel carefully. Remove the cores and seeds and any gritty pieces in this area. At this stage the quince can be frozen for use during the year. Usually I put the prepared bounty in a plastic container in layers separated by plastic wrap, so extraction of the required amount is simple. The cooking syrup can be frozen separately, or refrigerated for use in cakes, to poach other fruit, as a glaze for meats and poultry, reduced with liqueurs to a sticky sauce or even combined with soda water as a spritzer or sparkling wine as a cocktail. It is worth cooking in quantity as quinces are definitely seasonal. You will have the sweet floral flavour at hand to enhance your cooking during the year. Quince paste, although readily available in stores, is also worth making in quantity. It keeps exceptionally well, and if it is at hand, you are more likely to incorporate it in cooking: melted as a glaze for poultry, especially duck, and ham or pork, diced and tossed through a salad, with nuts and cheese, as a cake topping, in fruit jellies. Once again, ignore the peeling and coring process and simply cook the washed and halved fruit. The seeds contain pectin which promotes setting, and sieving the pulp removes any unwanted hard bits. Quinces complement both sweet and savoury foods. 86

QUINCES Savour the fragrant delights of this golden-orbed member of the pome family.

Recipes & st yling by K ay Francis, photography Ken Br as s

SELECTION AND STORAGE: Buy quince when they are yellow and smooth. Blemishes can easily be cut off, but any fruit which is brown inside as soon as cut should be discarded. Often quince sold at growers markets is blemished but don’t let this put you off. Store at room temperature for 1-2 weeks or refrigerate for up to two months. The best

plan though is to slow cook them soon after purchase and freeze. A lot of cooked quince fits into a relatively small space. QUINCES GO WITH: Hazelnuts, walnuts, almonds, pine nuts, currants, cinnamon, ginger, lemon, brandy, Amaretto, Frangelico, stone fruit and pears, yoghurt, cream, poultry, game meats, parsnip and potatoes.

pick of the crop Quince & Chicken Liver Pâté


can be refrigerated or frozen until required. Serve with bread, crackers or vegie sticks.

1kg chicken livers, cleaned, to give about 800g 3 rashers rindless streaky bacon, cut into small dice 2 shallots, diced finely 100g butter ½ cup brandy ½ teaspoon allspice 1 cup cooked quince ½ cup pure cream TOPPING 2 sheets gelatine, soaked in cold water 1 cup quince cooking liquid 1 tablespoon brandy

Quince & Brandy Paste

Makes 3½ cups

To clean livers, remove connective tissue and blood vessels. You will break down the livers in the process. The more you remove at this stage the easier it will be to sieve the mixture later on. Place bacon and shallots in a frying pan and cook over a medium heat until onion is translucent and bacon cooked but not brown. Transfer mixture to food processor. Melt a third of the butter in the same pan over a high heat. When beginning to brown add half the chicken livers. Cook, stirring, for 5 minutes. Transfer mixture to food processor with onion mixture. Repeat with a third more of the butter and the remaining livers. Pour brandy into pan and light it to flame. Take care to avoid overhead cupboards and extractors. When flames subside, add mixture to food processor. Reduce heat under pan and melt remaining butter, adding allspice, quince, cream and freshly ground black pepper to taste. Heat, stirring until well combined. Pour into food processor with remaining ingredients and process until smooth. Position a fine wire sieve over a bowl and spoon in pâté mixture, in batches. Push through the sieve with a rubber spatula, and scrape off underside with a clean metal spatula, so mixture falls into bowl. Discard solids remaining in sieve, between each batch. Spoon pâté into desired containers, leaving space for the jelly topping. Cover with plastic wrap and refrigerate until firm. Meanwhile, heat quince liquid in a small saucepan, stirring in soaked gelatine until dissolved. Stir in the brandy. When mixture has cooled and pâté is firm, carefully pour liquid on top and stand at room temperature to set. Pâté

----Makes 500ml

3-4 quinces, washed thoroughly to remove down 1 lemon, sliced thickly Brown sugar ½ cup brandy Cut quince into quarters. There is no need to peel or remove pips. Place in a large deep pot with lemon and 1 cup water. Place a sheet of baking paper on surface of pan contents, and then put the lid on the pot. The paper will reduce evaporation of cooking liquid. Elevate the pot over the heat by placing a wok stand or a second trivet on top of the first. Cook over a medium heat for 40 minutes, until

the quince are soft. Puree contents of pan in a food processor, then pass these, in small batches, through a wire sieve into a bowl. Push mixture through with a rubber spatula and scrape off the underneath with a metal spatula or knife. Weigh mixture and then measure 75 per cent of its weight in brown sugar. (My mixture yielded 525g puree so I used 395g brown sugar.) Put puree, sugar and brandy in a clean, heavy-based pot and position over heat, elevated in the same way as before. Cook over a low-medium heat, stirring often, for 3 hours, or until mixture is dark and very thick, almost solid. Oil a shallow tray or 500ml dish and spoon mixture into it, smoothing the surface. Stand in a warm position for 1 week — a window or under a light — until the paste feels dry and very firm. Cut into shapes and wrap in baking paper and then plastic. Keeps well, refrigerated, for several months.

pick of the crop

Tagine of Quince, Quail, Parsnip & Pepper

----Serves 4

4 tablespoons date molasses 2 quinces, washed well and sliced thickly 2 parsnips, peeled and sliced 1 cinnamon stick 1 cup chicken stock 4 spring onions 4 quail 1 tablespoon black peppercorns, crushed ½ teaspoon dried crushed chilli 1 tablespoon currants soaked in lemon juice Preheat oven to 180°C. Spread half the molasses over the inside base of the tagine. Place quince, parsnip and cinnamon stick in tagine. Pour in chicken stock. Wash quail and pat dry with kitchen paper. Trim spring onions and insert one into each quail cavity. Tie quail legs together with string. Brush remaining date molasses over each quail and position them over mixture in tagine. Sprinkle pepper, 88

chilli and currants over quail. Put lid on tagine and then place in preheated oven. Cook for 2 hours, or until quince is soft and quail golden. Serve on heated plates.

Quince & Almond Lemon Cakes

----Makes 8

200g butter, melted and cooled 3 cooked quinces, plus ¼ cup cooking syrup, for glazing ¾ cup brown sugar Finely grated rind 2 lemons ½ cup lemon juice 2 eggs, at room temperature 5 tablespoons Amaretto liqueur 1 cup (85g) ground almonds (almond meal) 2 cups (300g) self-raising flour 1 teaspoon bicarbonate soda 2 teaspoons ground cinnamon 2 teaspoons ground ginger ¼ cup Amaretto liqueur Almond praline, to serve, optional (see note) Thick cream, to serve

Preheat oven to 180°C. Brush the inside of 8 x 1-cup baking moulds with a little melted butter. Place a square of baking paper in the base of each mould, then position them on a baking tray. Cut 8 pieces of quince to fit the base of the moulds. Beat together the remaining quince and the brown sugar, then add remaining butter, the lemon rind and juice, eggs and 2 tablespoons of the Amaretto. Stir in almonds then sift in combined dry ingredients, mixing well. Spoon into prepared moulds. Bake 35 minutes or until cakes are firm. Remove from oven, cool 10 minutes then turn out. Heat together the quince syrup and the remaining Amaretto until the mixture is thick. Spoon over cakes to glaze. Serve the cakes warm or at room temperature with almond praline and cream. Note: To make almond praline, roast 50g flaked almonds until dark golden. Heat ½ cup caster sugar with ¼ cup water and 1 teaspoon butter in a saucepan, stirring until sugar is dissolved. Boil, without stirring, until toffee reaches hard-crack stage (150°C), or is dark golden. Add all the almonds and briefly stir to just combine. (Too much stirring will make the toffee sugary.) Tip mixture onto an oven tray and, using a metal spatula, spread quickly. Cool, and when set, remove from tray and break into pieces. These can be stored in an airtight container or snap lock bag for future use. Crush desired amount into smaller chunks to serve.


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pick of the crop

Quince Mousse & Hazelnut Meringue Cake

---Serves 8

4 large egg whites (almost ½ cup) 1½ cups pure icing sugar 100g hazelnuts 1 tablespoon cornflour MOUSSE 1 cup pouring cream 2 cups cooked quince and syrup ½ cup Frangelico liqueur 8 sheets gelatine, soaked in cold water to soften Icing sugar, to serve


Preheat oven to 120°C. Draw two 20cm circles on two sheets of baking paper with pencil. Turn the paper over so the lead markings are on the underside, but can still be seen. Place the paper on two baking trays. Beat egg whites until stiff peaks form. Place icing sugar in a blender and blend until smooth (or push through a wire sieve). Beat one tablespoon at a time into egg whites until glossy and stiff. Finely grind hazelnuts in the blender. Gradually beat into meringue mixture with the cornflour. Pour equal amounts of the mixture into each circle on the baking paper, keeping meringue slightly away from the edge. Bake in preheated oven for 40 minutes. Turn off oven and leave door slightly ajar until meringues are cool.

To make mousse, whip cream in a large bowl. Blend quince and Frangelico together. Squeeze excess water from gelatine and put gelatine into a small bowl. Add 1-2 tablespoons boiling water and stir until gelatine had dissolved. Blend mixture into quince, then fold quince mixture into whipped cream. Line the base of a 23cm springform cake pan with baking paper. Place one of the meringue rounds in the tin. Pour mousse onto it then position second meringue on top pressing gently. You may need to trim the meringue to fit the tin. It will crack a little, but this will also happen when it is cut to serve. Refrigerate until set. To serve, remove from tin onto a serving plate or board. Dust with icing sugar.

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here are the latest drops, news and views from the world of beer, wine and spirits. By Greg Duncan Powe ll

Raidis Estate You may not have heard of Raidis Estate; as the owners admit, it’s “the newest kid on Coonawarra’s block”, despite the fact that the Raidis family has been working in the area for 40 years after emigrating from Greece. Grape growing has evolved into winemaking and wine is sold from the cellar door, but also something rather unique — a chance to make a special wine yourself (with the help of the winemakers). For a price ($295 for members of the Billy Goat Wine Club and $495 for non-members) you

participate in the selection and picking of the fruit, the making of the wine, you get your signature on the barrel head, updates of the contents’ progress, a bottle when it’s bottled, and your name on the back label! The day of


Lighten up

Leeuwin Estate Art Series Chardonnay 2013, $96 For the well-heeled, the extravagant, the generous, or just lovers of great Chardonnay, this is a treat. It has amazing complexity but is also pure and vital at the same time. It is one of Australia’s great Chardonnays.

Trentham Estate Two Thirds Semillon/Sauvignon Blanc and Two Thirds Merlot 2015, $16 each Here’s a new range of reduced-alcohol wines. At 8.5 per cent for the white and 9.5 per cent for the red, they’re about as alcoholic as strong beer and about two thirds that of standard wine — hence the name. They are also 40 per cent less calorific than standard wine. The flip side is that these wines don’t have the muscle of a full-strength wine, but if you choose to match them with lighter foods that can be a plus.


winemaking and grape picking concludes as you would expect — with a Greek feast fresh from the garden washed down with Raidis wines. It happens next April. Check out the website for more details.

DID YOU KNOW? Pink wine has many names. It’s rosé in French, rosato in Italian, rosado in Spanish, and in Germany, weissherbst. first blush Soumah Single Vineyard Al Fiori 2015, $26 There are many ways to make a pink wine. This one utilises a technique from Northern Italy where black and white grapes are blended together. In this case Pinot Noir and Syrah are fermented in barrels minus their skins then given a little zestiness via the addition of Savarro, which is Soumah’s moniker for Savignin. The result is a very appetising, foodfriendly rosato.

THE SHOP THAT TIME FORGOT Imagine... You’ve just walked through the doors of a department store... the year is 1925, what would you expect to see?

Welcome to

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Preservation order If life gives Alex Elliott-Howery lemons, she salts and preserves them, or makes marmalade, or perhaps lemon cordial. One thing is for sure, however, nothing will go to waste. By K ir st y McKenzie, photography Ken Br as s & Alan Benson Most mornings when Alex Elliott-Howery turns up for work, there will be a few bags and boxes of produce on the doorstep. It’s all part of a neighbourhood network that at first glance, may seem complex but is, in fact, the essence of simplicity. People leave excess fruit and veg grown in their backyards of Sydney's inner west, then Alex and the team from Cornersmith, the cafe and picklery she runs with her husband, James Grant, and close friend Jaimee Edwards, either serve it up at the cafe or turn it into pickles, jams, chutneys and other preserves. In exchange, the donors receive cups of coffee or a jar of preserves, or sometimes just a nice, warm feeling that their figs, persimmons or lemons are not merely falling to the ground and rotting. The Cornersmith collective traces its roots back a decade when Alex and James’ children were babies and she was pounding the pavements with the kids in a pram, keeping her brain stimulated and her two children entertained. “Marrickville has a long tradition of Greek, Italian and Vietnamese residents and most of them established backyard gardens,” Alex explains. “As they moved on, people who had no idea what to do with all that produce were taking over and I was struck by the amount of good food that was going to waste as a result. I started knocking on doors and asking if I could help myself and, surprisingly, most people were happy to share.” While there were no country cooks in Alex’s background — she grew up in an urban environment in a large communal house — lots of food and laughter were shared. She adds that she believes her age (mid-20s) and stage (being responsible for feeding and caring for a family) meant she started looking at food and its production more critically. Suddenly, now that young lives were involved, it mattered whether or not an ingredient was in season and how it had been grown. Manufactured goods also came under scrutiny now that she had her own offspring 94

to inherit the planet. Coincidentally, her friend and fellow young mum, Jaimee, was on the same path and the duo decided to join forces and start their own kitchen revolution. “Basically, we were trying to understand the whole food system better,” Alex recalls. “If we didn’t like the ethics of how a company did something, we’d try to make it ourselves. We made butter and cheese, pickled everything from fish to cucumbers, made our own ketchup … for a solid two years, we devoted ourselves to making the most of what was fresh and available and, in the process, extending its life and reducing waste.” Along with a few disasters — pickling potatoes and bananas didn’t yield great results and prune and choko chutney was not a hit — Alex and Jaimee had some spectacular results. People started dropping boxes of produce off at home and before the duo knew it, they had a cottage industry on their hands. About the same time, James, who has a long CV in Sydney’s bar and cafe scene, decided he’d had enough of working for a boss and wanted to open his own venture. “I wasn’t convinced about the cafe idea,” Alex explains. “So we made a pact that we would do it thoughtfully and make good decisions, not just about where the food comes from, but also how it is prepared and minimising waste however we could. That meant doing our own preserving, smoking and pickling to reduce waste and prolong life, and being mindful of recycling whenever we could. Basically, everything I was doing at home but on a larger scale.” James, who had extensive experience of permaculture and running community gardens in his youth, didn’t take much convincing. So when Cornersmith opened its doors in 2012, an ethical menu was a priority. Pretty early on, Alex posted a note in the cafe window asking for excess produce. Someone came in with a huge bag of rocket, they gave him a coffee for his trouble, word spread and the rest is history. On the day Australian Country caught up with Alex, she’d taken delivery of a big box of plums (compote for the breakfast menu), three boxes of tomatoes (to be made into ketchup), a bag of sage (to be dried and incorporated into herb salt) and a pile of passion fruit (could end up as curd).

food files

“While there’s nothing new in trading and bartering, it’s a concept that seems to have been a bit forgotten,” Alex says. “But from our experience, I’d say people love the concept and just needed someone to kick-start a revival.” The Cornersmith approach has outgrown even Alex and Jaimee’s wildest dreams. The team has since spread their wings and expanded into the Picklery down the road, where Jaimee now oversees the preserving and pickling arm of the business and masterminds a full program of cooking workshops, which teach everything from jam, cheese and pasta making and preserving to pickling, fermenting and the joys of keeping bees with the founders of The Urban Beehive. A roller-coaster three years culminated at the end of last year with the Cornersmith cookbook, a fabulous trail through the seasons accompanied by recipes. Another cafe in

Annandale is planned for later this year, and Alex says it’s time for consolidation. “Now we need to make the business run well,” she says. “This little idea has developed a mind of its own and we need to fine-tune to ensure its longevity. Of course, none of it could have happened without collaboration. It’s not just me, James and Jaimee, it’s our head chef, Sabine Spindler, and our 25 staff. I love the feeling that we are passing on these traditional skills to the generation that missed out and now I want to focus on the next generation. We’ll be starting kids’ classes in the school holidays and hope to spend more time teaching teachers how to pass the techniques on to our kids. A great deal of love goes into everything we do and hopefully everyone who comes to the cafe and picklery can feel that. It’s important to remember why we are doing this and never to lose sight of it.”

CLOCKWISE FROM ABOVE: Serried rows of pickles and preserves; Alex employs a ‘‘waste not, want not’’ ethos in the Corn ersmith kitchen and the community has begun to follow suit; the Cornersmith cookbook; (Murdoch Books, $49.99); the Cornersmith Picklery teaches a range of different workshops; pickles aplenty at the Picklery; a sign in the window advertises upcoming classes.


food files

Recipe notes

To sterilise jars, give them a soapy, hot wash and a good rinse or put them through the dishwashwer. Place jars in a low temperature (110°C) for 15 minutes or until completely dry, then remove them carefully. To sterilise lids, place them in a large saucepan of boiling water for 5 minutes, then drain and dry with clean paper towels or leave them on a wire rack to air dry. Make sure they are completely dry before using. To heat process: Also called water bathing or canning, heat processing uses heat to stop the growth of bacteria. Treating your preserves in this way has two benefits: it lengthens their shelf life and it ensures the jars or bottles are sealed correctly. Get the biggest pan you have, such as a stockpot, and put it on the stove top. Lay a folded tea towel in the bottom of the pan, then sit your jars on the tea towel, taking care not to cram them in and keeping them clear of the sides of the pan. (All these measures are to stop the jars from wobbling around and cracking as the water boils.) Roughly match the water temperature to the temperature of the jars (to help prevent breakages from thermal shock), then pour in enough water to cover the jars, either completely or at least until three-quarters submerged. Bring to the boil over medium heat. The heat processing time given in the recipe starts from boiling point. You may expect one or two breakages when you’re starting out — the worst that can happen is that the remaining jars will swim in pickles or jammy water for the rest of the processing time. Just keep going, then take the surviving jars out at the end and give them a wipe down. If they all break, you have our permission to have a gin and a lie-down! Once the heat processing time is up, the lids should be puffed up and convex. Carefully remove the hot jars from the water. If you’ve bought some clamps, now is the time to use them, or you can use oven mitts and a thick cloth to protect your hands. Line your jars up on the bench and let them sit overnight. As they cool, a vacuum will form inside each jar and suck down the lid, sealing them securely. In the morning, the lids should be concave — either get down to eye level with the top of the jar to check for the telltale dip in the lid, or lay a pencil across each lid to show the cavity below it. If you have concerns about the seal of any of your jars (sometimes a couple of jars fail to seal correctly), store them in the fridge and use their contents within a few weeks.


food files

----Bread & Butter Cucumber Pickles

Preparation time 20 minutes, plus 1–2 hours salting. Cooking time about 15 minutes, plus 10 minutes heat processing. Storage 6–12 months. Makes about 6 x 375ml jars. These are our signature pickles, the first ones we ever made, and now our bestsellers. They’re a great way to start your pickling adventures. Small cucumbers are best for pickling, as their water content is lower. Look out for bargain boxes of seconds at farmers’ markets — often the only difference is that they’re not straight! Feel free to experiment with spices. These are classic pickle spices, but you could use whole chillies, garlic cloves, bay leaves and strips of lemon zest. 2kg Lebanese cucumbers (the smaller, the better) 2 tablespoons salt 1L white wine vinegar 220g caster sugar ½ teaspoon ground turmeric 2 small brown onions, thinly sliced 3 teaspoons brown mustard seeds 2 teaspoons fennel seeds 2 teaspoons dill seeds 2 teaspoons chilli flakes (optional) 12–18 black peppercorns Slice the cucumbers into rounds about the thickness of a coin. Place them into a bowl and sprinkle with salt, then leave to sit for an hour or two (or overnight). This is to draw out any excess liquid; the bigger the cucumbers, the longer it will take. Transfer to a large colander and leave to drain thoroughly. Meanwhile, sterilise your jars. Make a brine by putting the vinegar, sugar, turmeric and 500ml of water into a medium non-reactive saucepan over low heat. Stir to dissolve the sugar, then increase the heat and bring to the boil. Let it bubble for 2–3 minutes, then remove from the heat. Transfer the cucumbers to a large bowl. Add the onions, along with the mustard, fennel and dill seeds, as well as chilli flakes, if using. Use your hands to mix everything together well. When the jars are cool enough to handle, use small tongs or clean hands to carefully pack the cucumbers into the jars, adding 2 or 3 peppercorns to each jar. The jars should be full but not overpacked

— the brine needs to cover every slice of cucumber, and if they are packed too tightly, the brine won’t be able to get into every nook and cranny. Carefully fill the jars with the hot brine until the cucumbers are completely covered. Remove any air bubbles by gently tapping each jar on the work surface and sliding a butter knife or chopstick around the inside to release any hidden air pockets. You may need to add more brine or cucumbers after doing this (the liquid should reach about 1-1.2cm from the top of the jar). Wipe the rims of the jars with a clean cloth or paper towel and seal. Heat process for 10 minutes, then store in a cool, dark place. Although these pickles will keep for up to 12 months, they start to lose their crunch after about 6 months.

----Corn Salsa

Preparation time 15 minutes. Cooking time 30 minutes, plus 10 minutes heat processing (optional). Storage 1 month, or up to 12 months if heat processed. Makes about 4 x 300ml jars. The corn season spans the end of summer and the start of autumn, and we often bottle this towards the end of the season. It complements any Mexican-style meal, but is also good with scrambled, poached or fried eggs, or on a chicken or ham sandwich. Try mixing some corn salsa through a bread dough for a simple corn bread, or stir a couple of spoonfuls into a firm pancake batter to make quick corn fritters. 1½ tablespoons vegetable oil 1 large onion, finely chopped 1 tablespoon salt 2 small red capsicums, diced 5 small corn cobs, kernels cut from cobs ½ teaspoon ground coriander ¼ teaspoon ground celery seed Pinch of cayenne 5 green chillies, sliced Finely grated zest and juice of ½ lime 250ml white wine vinegar 2 tablespoons cornflour ¼ teaspoon ground turmeric 1½ tablespoons caster sugar

Heat the vegetable oil in a large saucepan over medium heat and sauté the onion with the salt until soft. Add the capsicum and sauté for a few minutes until starting to soften, then add the corn and sauté for another minute. Mix in the coriander, celery seed and cayenne, then take off the heat and stir through the green chillies, lime zest and juice. For the salsa base, combine the vinegar with 250ml of water in a non-reactive saucepan. Put the cornflour and turmeric into a heatproof bowl, then stir in 2–3 tablespoons of the vinegar mixture to make a smooth paste. Add the sugar to the vinegar mixture, then place over medium heat and stir until the sugar has dissolved. When the mixture reaches simmering point, transfer it to a jug, then slowly pour it into the cornflour paste, whisking as you go until you have a smooth, thick sauce. Leave to cool. Pour the cooled salsa base over the vegetables and stir to coat evenly. The salsa can be served straightaway or kept in the fridge for up to a month. If you want to bottle the salsa to store for use later in the year, or to give as a gift, pack it into sterilised jars and heat process for 10 minutes. Unopened jars can be stored in a cool, dark place for up to 12 months. Once opened, refrigerate and use within a couple of months. a


food files

----Preserved Lemons or Limes

Preparation time 20 minutes. Storage several years. Makes 2 x 500ml jars. Every home cook should know how to make preserved lemons or limes — they’re the most straightforward and cheapest of all the preserves. All you need is lemons or limes and salt. Once you have a jar of these on the go, you’ll wonder how you lived without them: use to pep up a white bean mash, stir through aioli, or smash into avocado and serve on toast. 1kg lemons or limes (if using limes, you may need a few extra if they aren’t particularly juicy) 100–150g salt FOR EACH JAR OF PRESERVED LEMONS (OPTIONAL): 1 bay leaf or 1 cinnamon stick and 2 cloves 1 allspice berry 5 black peppercorns FOR EACH JAR OF PRESERVED LIMES (OPTIONAL): 1 red chilli ½ teaspoon coriander seeds 5 black peppercorns First, sterilise your jars then leave to cool completely. Cut the lemons or limes into quarters or halves if 98 u

very small. Place a tablespoon of salt into the bottom of each jar. Put a few layers of lemon or lime quarters into the jar, pressing down as you go to release the fruit’s juices. Slide your chosen spices down the side of each jar. Sprinkle over another layer of salt, then add another layer of lemon or lime quarters and repeat these layers until the jar is full. Remember to keep pushing down as you go. The fruit needs to be completely covered in salty juice — if your fruit hasn’t released enough of its own juices, squeeze a few extra and pour in this juice to cover. Leave 1cm of space between the top of the fruit and the lid of the jar — you don’t want the salty fruit touching the lid or it will corrode the metal. Seal the jars and let them sit in a cool, dark place for 6 weeks. Your lemons or limes are preserved when the salt has completely dissolved into a gel-like liquid. They will keep for years, but opened jars are best stored in the fridge (if the top layer of fruit looks discoloured, just discard it and the rest should be fine to use).

tablespoon of the salt over the tomatoes and mix through, then leave to sit for at least 1 hour. Meanwhile, preheat the oven to 220°C and line a roasting tin with baking paper. Prick the eggplants with a fork or skewer and rub with olive oil. Place in the tin and roast for 45 minutes or until the eggplants are soft and wrinkled. When the roasted eggplants are cool enough to handle, cut into 4cm chunks and set aside. Use a spice grinder or pestle and mortar to grind the coriander, fenugreek and cumin seeds to a fine powder, then stir the pepper, cayenne and chilli flakes into the spice mixture. Pour the remaining olive oil into a large saucepan over medium heat, then add the spice mixture and sauté until fragrant. Add the onions and sauté gently until they have completely softened; do not let them brown.

----Tomato & Eggplant Chutney

Preparation time 30 minutes, plus at least 1 hour salting. Cooking time 2¾ hours, plus 10 minutes heat processing. Storage up to 12 months. Makes 8 x 300ml jars. This chutney really highlights the season. Both eggplants and tomatoes are plentiful and very cheap in the middle of summer, so make the most of them. Because this recipe is low in vinegar, it’s important to heat process the chutney to extend its shelf life. 2kg tomatoes 2 tablespoons salt 2kg eggplants 250ml olive oil 3 tablespoons coriander seeds 2 tablespoons fenugreek seeds 2 tablespoons cumin seeds 1 tablespoon freshly ground black pepper 1 teaspoon cayenne pepper 1 teaspoon chilli flakes (optional) 1kg brown onions, thinly sliced 220g caster sugar 500ml red wine vinegar Cut the tomatoes into 2cm cubes and put them into a large colander set over a bowl. Sprinkle 1

Pour away any liquid that has seeped from the eggplants, then add the tomatoes and eggplants to the pan. Stir well to make sure nothing is sticking, then turn down the heat and simmer for about 15 minutes to soften the tomatoes and eggplants slightly. Add the sugar and vinegar and stir until the sugar has completely dissolved. Cook over low–medium heat, uncovered, for 1½ hours or until a chutney consistency is reached. When the chutney is close to being ready, sterilise your jars. Take the chutney off the heat and let it sit for a few minutes, then fill the hot jars with the hot chutney. Remove any air bubbles by gently tapping each jar on the work surface and sliding a butter knife or chopstick around the inside to release any hidden air pockets. Wipe the rims of the jars with a clean cloth or paper towel and seal. Heat process for 10 minutes, then store in a cool, dark place for up to 12 months. Once opened, refrigerate and use within 2 months.

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escape routes

Parliament House is open to visitors every day except Christmas.


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National Identity If you haven’t been to Canberra for a while you’re in for a big surprise. Here are some capital ideas for exploring the ugly duckling that’s turned into a Lake Burley Griffin swan. By Siobhan O’Brien


escape routes

CLOCKWISE FROM ABOVE: Children love the playground at the Arboretum; line of sight from the War Memorial to Parliament House; food trucks at The Hamlet; Hotel Hotel is in the Nishi Building.

Even the gawkiest kid can blossom into a sophisticated adult. This is what happened to Canberra. For many years my ’70s childhood spent in the nation’s capital was something I kept close to my chest, now it’s something I flaunt. The place I knew was all bull ants, dust and experimental architectural monoliths. It had over-zealous town planning, a very daggy airport in a shed and semi-circular, perpetually graffitied burnt-orange bus shelters.

Fast forward to today and Canberra is slick and progressive with its own personality. It’s a city that’s grown up around its self-conscious infrastructure to reveal a place with eclectic urban offerings, state-of-the-art developments and an (imminent) international airport that’s lauded as our country’s best. It’s a city that I love to visit, particularly with my children, who see it through 21st-century eyes. Nowhere can this new Canberra be seen more clearly than in its heart and surrounding suburbs. A stone’s throw from the centre is Lonsdale Street, Braddon, a strip bustling with designer pop ups, artisanal bakeries that roast their own coffee and bearded barbers with flower-speckled manbuns. Back in the ’80s, this was where you went to get your tyres changed, now it’s home to The Hamlet, an assembly of food van vendors who sell their food — Persian, 102

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escape routes


escape routes

Indian, Italian — to music. Nearby, a six-storey retail/hotel development is underway to make way for greater things to come. According to developer and entrepreneur Nik Bulum, credited with transforming this precinct, “my intention is to turn this area into a village within a suburb. I saw the potential for something amazing here and I didn’t want it to be filled with apartments.” Similar things are happening by the lake in New Acton, with its intimate landscaped gardens and award-winning hotel, retail and residential spaces. A standout is the Nishi building, Canberra’s most sustainable mixed-use building complex that won international project of the year at London’s 2015 building awards. It houses, among other things, the much applauded and carefully curated, Hotel Hotel, a great place to stay with children. Nearby eateries of note include Hotel Hotel’s Monster Kitchen and Bar, Mocan and Green Grout (arguably Canberra’s coolest cafe) and Bicicletta which specialises in traditional Italian fare. Post

lunch, catch a show at Nishi Gallery, a movie in the courtyard cinema (summer months only) or cycle around Australia’s most bike-friendly city. There’s no better way to see Canberra than on two wheels. On a recent trip to the very family-friendly East Hotel, Kingston, we made use of the free bike hire that comes with the room (complete with bunks, beanbags and an X-Box). As the East’s general manager Todd Handy observes, it’s all about location, and the family-owned establishment he fronts allows visitors to experience Canberra like a local. “We’re within easy walking distance of two of the city’s most established shopping and dining districts [Manuka and Kingston],” he explains. “Manuka Oval and pool are close by and it’s a short bike ride through leafy Telopea Park to the Kingston foreshore on Lake Burley Griffin.” The foreshore is a rapidly expanding urban renewal project, which has fast become one of Canberra’s most sought-after places to live and play. The restaurants,

CLOCKWISE FROM ABOVE: The National Library of Australia; the East Hotel offers free bike hire; the lobby at the East; Canberra is a cycle-friendly city.


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cafes and bars along the waterfront are teeming on weekends. Our favourite, Tang Dynasty, serves freshly made yum cha, dumplings and roast duck, while the Old Bus Depot Markets, a showcase for regional handicrafts, food and produce, is a mere stroll away. Alternatively, Joe’s Bar at East Hotel is a great option, where you can spill out, after dinner, into reception and play chess or noughts and crosses. Listening to a white lion roar while bathing in a pool across the bridge from the Governor General is one of the more surreal experiences on offer in the nation’s capital. This is what happened when we bunked in at the Jamala Wildlife Lodge at the National Zoo and Aquarium. This five-star experience consists of an overnight stay, close animal encounters, afternoon and morning zoo tours, cocktails, dinner and breakfast. Our room is the Grande Shark Suite, a twobedroom luxury space within the main lodge that leads to a shark enclosure, home to an 18-footer and his friends. Patting a shark, rhino and wombat before your morning latte has to go down as one of life’s more memorable moments. On the hill above the zoo is the National Arboretum which was one good thing to come out of the devastating fires 106

escape routes

CLOCKWISE FROM THIS IMAGE: Hot air ballooning over Lake Burley Griffin; on a roll Segway-style; alarmingly up close and personal at Jamala Wildlife Lodge; a picnic at Poachers Pantry; sitting area at Jamala; the bonsai collection is a highlight of a visit to the arboretum.

swept through the ACT in 2003. The arboretum was created in response to vast areas of land occupied by burnt-out pine plantations. Now it is home to around 100 rare, endangered and symbolic trees from around Australian and the world. It features an award-winning building complete with cafe, gift shop, information centre, the not to be missed National Bonsai and Penjing Collection, and one the best playgrounds my children have ever experienced. Doubtless, staying in this city is not just about urbanity. While I’d prefer to ignore them, the bull ants still march underfoot. A short drive from the centre will take you to Ruffles Estate (home to French Black Truffles of Canberra), Pialligo Estate Winery (smokehouse, cafe and restaurant) or Poachers Pantry, (smokehouse, cellar door, farm shop/ restaurant), which is also one of Canberra’s favourite wedding venues. The experience is heightened when you visit with someone who hasn’t seen it before. Looking at it with fresh eyes, it has the intrigue of a large city without the traffic or stress. It’s no longer the city from my childhood. But more than that, it’s cultural, diverse and cutting-edge. A truly 21st-century city.

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spotlight on education

Ringleaders Showing cattle is just one in an extraordinary range of options students at Sydney’s Pymble Ladies’ College have when it comes to selecting subjects and extra curricular activities. By K ir st y McKenzie


From little things big things grow. When Pymble Ladies’ College opened its doors on Sydney’s upper North Shore in February 1916 it had just 60 students, 20 of whom were boarders. A century down the track, Pymble Ladies’ roll now has 2100 students from kindergarten to year 12 with about 120 of them boarders. As principal Vicki Waters explains, not only do these stats make it one of the largest schools in Australia, the expansive campus means the students have access to three sports playing fields, 13 basketball/netball courts, 25 outdoor tennis courts and a swimming pool. As well, Pymble Ladies’ has its own agriculture plot, where students tend fruit and vegetable gardens and take care of a menagerie of resident animals including goats, sheep, beef cattle, chickens and ducks. “Pymble Ladies’ College has a proud tradition of

spotlight on education

“Some of our students don’t even have pets at home, so it’s a wonderful way for them to learn first hand about the cycle of life.”

opportunity for its students,” Vicki says. “Agriculture is just one of 52 subjects students can choose for the HSC [Higher School Certificate]. If a student wants to participate in a sport or activity she will be enabled to do so. To make this possible we have about 700 staff on the payroll, 370 of whom are teachers.” For many students the fact that the school offers agriculture as an elective HSC subject is a pathway to a career in the field. “The agriculture plot is a great way for city-based girls to experience something that’s worlds away from their city lives,” Vicki observes. “Some of our students don’t even have pets at home, so it’s a wonderful way for them to learn first hand about the cycle of life. We have graduates who have gone on to study agribusiness, agricultural science and veterinary science at university. Our HSC agriculture students consistently place in the top 10 in

the state and in 2009, 2012 and 2015 Pymble topped the state in agriculture. No matter how high we set the bar our girls seem to meet and exceed our expectations.” During the early years, agriculture students study the theoretical and practical sides of animal production and as they progress, they move onto the business side of farming with a focus on farm case studies. Year 10 student and boarder Georgia Laurie is one of about 100 students at the school currently involved in the agriculture program. Georgia’s family has a cattle property, Knowla Livestock, at Moppy in the Barrington Tops region of central NSW and she and her older brother, Jack, who has just completed year 12 at Knox Grammar, are keen participants in the youth cattle show scene. Last year, thanks to support from Georgia’s family and the school’s full-time agriculture teacher, two steers were brought to the school from their farm and about 12 students were able to learn the process of preparing cattle for show and entering them in competition. The highlight of the experience was entering their cattle in the Upper Hunter Beef Bonanza held at Scone in October. In addition, two heifers from Knowla Livestock also formed part of the team “We went to Scone from school in two mini buses,” Georgia recalls. “When we got there we had to get the cattle ready for showing, washing and clipping them

CLOCKWISE FROM ABOVE: Georgia Laurie was a proud prize winner at the Beef Bonanza; Pymble Ladies’ College celebrates its centenary this year.


spotlight on education

“It was a great result for the school’s first show, we’re hoping we get to do more shows this year, and I’m certainly going to continue showing cattle with my family when time permits.”

CLOCKWISE FROM ABOVE: Pymble Ladies’ College boarding houses; Georgia in school uniform.


and making sure they had the right amount of feed so they look full but aren’t scouring.” Although Georgia is a veteran of the parading side of cattle shows and attends about four or five shows a year, she says they were lucky to receive preparation mentoring from Charles Sturt University ag science student and champion parader and groom, Annika Whale. “Annika knows heaps about preparing cattle and has won many competitions,” she says. “Even though training an animal to lead is an important, and time-consuming, part of showing cattle, there’s lots more involved in making them look their best, from applying coat conditioners and hoof paint to fitting the halters and keeping them calm while they wait to go out.” The Pymble Ladies’ team competed against more than 800 students showing 500 cattle from across the state. The Beef Bonanza was a “hoof and hook” event, where cattle are judged on live presentation and their carcass results after processing. The team was delighted with the results, earning a total of five ribbons. They scored a highly commended in the live class with one beast, third in the

live class and a first in the carcass class with the other. As well, Georgia won her age heat in the parading section and went on to become overall 15-year age champion from a field of more than 150 competitors. “It was a great result for the school’s first show,” Georgia says. “We’re hoping we go to more shows this year, and I’m certainly going to continue showing cattle with my family when time permits.’’ When Australian Country caught up with Georgia, she was looking forward to the holidays when she planned to break in a group of cattle. “It takes six or so weeks of training once or twice a day,” she says. “I’ll be working on two steers, three heifers and two calves, so it will be busy. But it will also be fun. I’m lucky that my family and school are making it possible to achieve my goal of running my own property.”

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Barefoot Springs B&B From $480 per couple for 2 night minimum weekend or $215 per couple per night midweek. Rates include a full cooked breakfast. Relax and enjoy breathtaking panoramic views over the Shoalhaven coastline. Close to Kangaroo Valley, Berry, and south coast beaches, in a tranquil & secluded location only a couple of hours drive from Canberra and Sydney. Accommodation consists of luxury Studio Cottages with double spa bathroom, log fire, TV/DVD, AC, well equipped kitchenette and balcony/patio; also a private Queen Room with en-suite, in the main homestead. Barefoot Springs is surrounded by lovely gardens and paddocks, with native animals such as wombats, wallabies and magnificent birdlife. Treat yourself and unwind in this comfortable and peaceful retreat and enjoy the sumptuous cooked breakfasts each morning. 155 Carrington Rd, Beaumont (Cambewarra Mountain), NSW 2577 Tel: 02 4446 0509 Email:


Hunterstay Accommodation manages outstanding holiday accommodation in the Broke Fordwich wine region of the Hunter Valley in NSW.

Phone: (02) 6579 1259

Chelsea Park

Be transported back in time and share a unique Art Deco experience. When you arrive at Chelsea Park you soon appreciate why it is called “Hollywood in the Highlands”. This is a boutique bed and breakfast with a difference. Single night stays are welcome and the tariff will surprise. Guests find it hard to leave and repeat bookings speak for themselves. Chelsea Park is close to all the magic that is “the Southern Highlands of NSW” it is “a world away” yet so close. Ask about Arcadia House a comfortable 5 bedroom home, ideal for family reunions or “girl’s weekends away”. Child friendly, with all you need to make your stay a pleasure Arcadia House is a place you can call “your home in the Highlands”. 589 Moss Vale Road Burradoo NSW 2576 T: (02) 4861 7046 E:

More information at or

Arcadia House

Arcadia House is a country-style home located close to the heart of Bowral. Fully self-contained accommodation for families and groups Five comfortable bedrooms, two spacious bathrooms and all linen provided.” Your home in the country” child friendly and close to all the attractions. Savor the lifestyle, sit and relax in a little bit of heaven known as the Southern Highlands. Phone: (02) 4861 7046



Enjoy ultimate luxury and relaxation, allow yourself to be pampered with delectable treats and stunning wines from our region and breathe in the aroma of utter peace. It’s the little things that count at Bishop’s Court Estate.


Bishop’s Court Estate 226 Seymour Street Bathurst NSW 2795 Ph: 02 6332 4447

Wherever your travels are taking you in Australia or around the world our advisors will help you plan the most unique & unforgettable journey. -

Enchanting Circa 1915 Heritage Home Lovely Established English Gardens Open Fires, Old World Rustic Charm Period Features, Stained Glass Windows Country Style Cooked Breakfast daily, served inside or outside in Spring/Summer - Relax and unwind in luxury

- Kubba Café (delicious range of home-made treats) - Massage Therapies - Picnic Sets - Veg, Meat & Cheese Platters - Gift Certificates available on website - Tour guide assistance

Sign up to our newsletter for special offers:

9-11 Brentwood Ave, Blackheath NSW 2785 Ph: 02 4787 5224

1800 815 067


Bed and Breakfast Maddies is a lovely country home built in the late 1800’s boasting high ceilings and polished wood floors. The emphasis is on relaxed privacy. All bedrooms have their own facilities.

15478 Lyell Highway, Derwent Bridge TAS 7140 Tel: 03 6289 1000 35 Paterson Road, Bolwarra NSW 2320 P. 02 4930 1801 E.

❧ cATWALK Colourful Cotton Socks

Life’s too short for matching socks! Each sock in the pair is similar... but a little different. Each sock is finished off by hand. Be random, be colourful, be crazy, be you! PO Box 226 Bowral NSW 2576

Find us on Facebook Mail order & online.

Patchwork Box Boxes These beautiful hand-made marquetry boxes were the inspiration for our name! Made by a master craftsman from many different wood species showcasing their natural colours and finished off by applying a thin layer of lacquer, then oiled and buffed to a smooth lustre with wax. Many different uses including a decorative display sewing box. Prices from $59.00 each.

Cris’s Creations Unique, U i vintage, i couture clothing made using upcycled doilies. Create a themed vintage wedding with bunting and table runners using doilies. Use sentimental doilies in the garment for a special touch. ALSO EXTENSIVE COLLECTION OF VINTAGE CHENILLE GARMENTS AND FURNISHINGS AND UNIQUE HAND KNITTED FASHION ACCESSORIES

Contact Chris: p 03 5831 4240 m. 0416 003 281 e. or


GERARD WOLLASTON DESIGNER + METALSMITH T 02 9233 8306 Natalie Ehsman | 0408 017 758 |

Passed on from Generation to Generation – a lasting family heirloom to celebrate your family.

PG Peter






Visit us to find out more about our boutique boarding experience. A College of the Uniting Church | 365 Stirling Highway Claremont WA 6010 T +618 9384 4000 E W CRICOS Provider Code 00441G

Visit our College Choosing the right school for your daughter is one of the most important decisions you’ll ever make. Join us at our Open Evenings on Wednesday 8 June and Thursday 25 August to tour our Secondary School. Find out why Pymble is one of Sydney’s leading girls schools. Know | Guide | Challenge For details and start times visit or phone 02 9855 7799 Pymble Ladies’ College is a school of the Uniting Church in Australia for girls from Kindergarten to Year 12, with boarding available from Year 7. CRICOS 03288K




BRISBANE GRAMMAR SCHOOL A day and boarding school for boys years 5 to 12

Open Day | explore the BGS journey Brisbane Grammar School invites you to experience the life of a BGS student at our 2016 Open Day on Saturday 6 August. The School’s commitment to learning and preparing boys for life as global citizens will come alive, allowing you and your son to explore the outstanding opportunities available across academic development, sport, the arts, special interest clubs and community service. Meet the people, see the facilities and explore the opportunities of a BGS journey. CRICOS No: 00489C

+61 7 3834 5200 | |








 4 Avenue Road, Glebe Point 9660 2622 www .scholastica.ns



Wednesday 08 June & Thursday 15 September, 2016 We warmly invite boys from Years 5, 6 and 7 to spend a day at Rostrevor College to experience senior secondary schooling in the Rostrevor environment. Visit our website for more information or contact our Enrolments Office on 8364 8244.

67-91 Glen Stuart Road, Woodforde, SA 5072 T +61 8 8364 8200 F +61 8 8364 8396 E W

• creative corner Horsin’ Around

Horsin’ Around is our newest Block of the Month release.

LOCATIONS 136 Aranui Road, Mapua, Nelson, South Island 38 Victoria Road, Devonport, Auckland, North Island Phone: (Mapua store) +64 3 540 2011 Email:

Contact us for further details on this 7 month mail out.

Love to Sew: Quilted Covers & Cosies by Debbie Shore RRP: $21.99

Best-selling sewing author, Debbie Shore has designed eighteen gorgeous quilted projects that sewers of all abilities will want to make. She begins by introducing basic quilting, binding and appliqué techniques, as well as detailing the materials needed. There are cosies to keep things warm and covers to protect and enhance valuables such as tablets and phones. The projects range from the more traditional egg cosies, mug hug and tea and coffee cosies to covers for a toaster, sewing machine, bottle, tissue box, chair back and more. Clear step photographs are provided where needed and there are beautiful styled shots of the Ànished pieces. All templates are provided.

Search Press Australia (Millander Pty Ltd t/as) | Units 9 & 10/11 Roberston Place, Penrith NSW 2750 Tel: 02 4722 8323 | Email: |

190 Queen Street, St Marys NSW 2760

02 9673 4181

• Tapestries • Embroidery Threads • Knitting Wool • Crochet Cottons • Machine Embroidery Threads • Patchwork fabrics and wadding • Knitting Laces & other selected craft supplies GIFT VOUCHERS PAY-AS-YOU-KNIT SCHEME


W W W. H O U S E O F H O M E . C O M . AU

in the shops

Euro Fireplaces

Scrumpy Soap

Eagle Wools

European-designed Euro Fireplacesâ&#x20AC;&#x2122; products are innovative in their functionality and efficiency. Offering fireplaces that burn less wood and produce fewer emissions, the units are easy to use and maintain.

Enjoy knowing what you are putting on your skin with the organic and natural Scumpy Soap products. All soaps are 100 per cent natural with no palm oil included and are also animal-cruelty free.

The infant care rug by Eagle Wools is made from Australian sheepskin and is perfect as a liner in the cot or pram or anywhere the baby goes. Machine washable, it warms in winter and cools in summer.

store strolling Things we love that you are bound to want in your life. Compiled by Daria Kurilo

Harkaway Homes

House of Home

Rustic Hyde

Inspired by a bygone era, the Victorian Homestead recreates that grand home, Nareen-like atmosphere. Tall walls, sweeping verandahs and magnificent symmetrical profiles make this home Harkaway Homesâ&#x20AC;&#x2122; flagship design.

The Tanda modern triple-wick soy and wood wick candle available from House of Home, comes in a variety of fragrances including French Vanilla, Bourbon, and Oak Moss and Amber.

A must to take with you on the road, the Rustic Essentials Kit contains nine products from the Rustic Hyde range. From cleansing and moisturising to repairing and protecting your skin, this bag is perfect for protecting your skin.

Lyndey Milan

Treloar Roses

Villa Maison

Forget the silicon of years gone by, this round silicon pan by Lyndey Milan, is high grade, durable and flexible. The striking hot pink handles allow heat to dissipate faster and lower the risk of hand burn, making this an ideal tool for the kitchen.

An interesting blend of scarlet red with a creamy white reverse, these Mandarine Ice blooms are produced in abundance and framed by dark green leaves. The flowers on this extremely vigorous bush grow upright.

This beautiful Rembrandt Hurricane by Villa Maison is made from glass and aluminum in a vintage silver finish. A classic way to add ambience to your room, this candle holder is available in two sizes.


in the shops

Akubra Hats

An Australian icon, Akubra Hats has been making its famous fur felt hats for more than 130 years. The Akubra name is synonymous with the landscape of outback Australia, and represents an important part of the national culture.

Scotts Pure Organic Vegetable and Herb fertiliser

Shop Inside

Grow your own organic produce with Scotts Pure Organic Vegetable and Herb mix. Containing no nasty chemicals, use this organic, slow-release fertiliser to feed your plants for three months.

Impossible to ignore, the Gatsby Green floor rug by Aura has a very rugged, coarse feel. Handwoven in India and made with 80 per cent wool, this gorgeous rug available at Shop Inside will brighten any room.


WAM Home Decor

Howard Products

The Yealands Estate Land Made series of wines is sourced from New Zealand’s leading wine regions. Notes of stone fruit and guava are underpinned with notes of fresh herbs.

Rest your head in style with WAM’s latest collection of cushions. These boldly embroidered cushions are beautifully embellished on a cotton fabric and will make a great colourful addition to your home décor.

Give your wooden furniture the royal treatment with Howard’s Orange Oil, a surface polish containing only top-quality ingredients. Effective and economical, the product replenishes essential oils in the wood.

Bronze and Marble gallery

Pressed Tin Panels

Australian Alpaca Centre

Bronze and Marble Gallery offers a collection of desirable and affordable bronze statues and figurines, individually handmade using the lost wax method. The company uses the most talented sculptors and highest quality materials for its craftsmanship.

A subtle statement is easily achieved with Pressed Tin Panels’ products. The simple designs and neutral palette epitomise understated elegance and will make your interiors the envy of many.

Welcome the colder months and introduce muchneeded staple accessories to your wardrobe. These stunning hat and gloves are stylish for the winter, day and night.


just browsing

By Daria Kurilo

A Personal Guide to India and Bhutan CHRISTINE MANFIELD, PENGUIN BOOKS, $39.99 An explosion of colour and light, this paradise of a book is the ultimate foodie’s guide to the ins and outs of Indian culture. Written by one of Australia’s most celebrated chefs, Christine Manfield brings you this handbook from her raw experience of eating her way around the intriguing continent for more than two decades. Outlining the best places

to stay, shop and eat in India and Bhutan including safe travel tips and advice, this small and beautiful book is an ideal suitcasesized travel essential.

Feel Good Food VALLI LITTLE, HARPER COLLINS, $39.99 Colourful, indulgent and of course, delicious, all combine into one in bestselling author Valli Little’s latest book. It is not about a diet, not about trends and not about restrictions, as

this cookbook is about embracing a desire for food that is healthy yet still delicious. The recipes are innovative and easy to make, satisfying, and there’s something in it for everyone. Whether you’re a meat-lover or can’t eat gluten, this cookbook gives advice on essential pantry ingredients and cooking methods for that perfect in-between of healthy and creative.

The Shopkeeper’s Home CAROLINE ROWLAND, MURDOCH BOOKS, $49.99 If you’re looking for inspiration to decorate and sstyle your home, then look no further than The Shopkeeper’s Home. Filled with images T from fr the homes of more than 30 stylish independent lifestyle retailers, Caroline shows in what w the houses of some of these owners are like. li The first part of the book comprises of interior decorating advice by using inspirational in furniture and lighting ideas from the fu shopkeepers’ stores and homes. The second s half h focuses on Caroline’s personal curation of independent stores from across the globe. in

Special Delivery S Wildlife in Pictures CRAIG HAYMAN, BUZZ GROUP, $125 Photographer and author Craig Hayman grew up in South Africa and was raised in a family that revered the natural world. Wildlife in Pictures is Craig’s tribute to wilderness and to wild creatures of all kinds. This impressive photography coffee book captures some of Africa’s most spectacular wilderness areas and Craig’s passion exudes through the pages. Be absorbed an unknown world as it unravells to unveil the many dramatic and intimate moments between the African animals. 142

A ANNABEL CRABB & WENDY SHARPE, MURDOCH BOOKS, $39.99 Host of ABC TV’s popular show Kitchen Cabinet, Annabel Crabb, has teamed up with Wendy Sharpe to bring you Special Delivery, a collection of recipes for knockout desserts as well as tons of ideas for savouries, pastries, breads and other treats. This beautifully designed book has the best food offerings

just browsing

From the Heart

from breakfast, lunch and dinner through to cakes, puddings and party drinks.

For The Love Of Provence RACHEL HALE MCKENNA, HARDIE GRANT, $39.95 Bestselling photographer Rachael Hale McKenna turns her camera on Provence in a joyous celebration of this historic part of south-eastern France. Illuminated with text by Peter Mayle, you can almost hear the busy French streets, smell the quaint markets and feel the heart of this extraordinary district through Rachael’s evocative photography. The imagery immerses us in the daily life of a French region that has captivated so many artists, writers and lovers.

Entertaining A Dog’s World ASIA UPWARD, NEW HOLLAND PUBLISHERS, $19.99 Dedicated to the dogs of the world and the people who love them, Entertaining A Dog’s World is filled with delicious and simple yet sophisticated recipes for your furry friends. Man’s best friends will enjoy recipes such as zucchini wraps and mini salmon frittatas, created by author Asia Upward, who uses her passion for working with animals, experimental cooking and research into the care of dogs. This dog cook book is published to raise awareness and funds for Animal SOS Sri Lanka, a charity that dedicates itself to alleviating the suffering of street animals in the country.

MARIEKE HARDY & MICHAELA MCGUIRE, PENGUIN RANDOM HOUSE, $29.99 Uplifting, passionate and compelling, From the Heart, curated by Marieke Hardy and Michaela McGuire, is a beautiful collection of hugely brave, honest, wise, touching and funny letters. The letters are real messages of hope and life experience, written by your favourite Australians of note. Rock star Amanda Palmer thanks a song for reminding her of the importance of music and love, while Senator Penny Wong is torn between wanting to encourage and wanting to warn, and tells of the amazing story of choosing chef and author Stephanie Alexander writes of h i a career in i politics. lit itii Beloved B the shining moment when she received a letter from her hero Elizabeth David. Finally, Derryn Hinch writes with love and celebration for his dearest friend, Jacki Weaver.

The River House JANITA CUNNINGTON, PENGUIN RANDOM HOUSE, $32.99 The River House is a spellbinding debut novel, resonant with childhoods past and the beauty of the Australian countryside. Four-year-old Laurie Carlyle and her family take their holidays in the town of Baroodibah at the River House, an old weatherboard box on stumps. For Laurie, the house and its untold stories ignite her imagination. It is a place of boating trips and nature collections, of the wind howling and the pelicans soaring into the blue sky. But when things take an unexpected turn between Laurie and her older brother she b th h Tony, T h detects d t t the th h first fi hints of family discord. Janita Cunnington’s book is intriguing and thought provoking, one that is sure to not disappoint.

The Wayward Leunig MICHAEL LEUNIG, PENGUIN BOOKS, $59.99 Peculiar and honest yet delightful in its tone of dark humour, The Wayward Leunig by Australia’s much-loved artist, Michael Leunig,

is a poetic reflection of relevant contemporary issues. Featuring more than 400 delightful and colourful cartoons spanning five decades of Michael’s best work, this artistic creation is both a collector’s item and a pastime for when you want to let your mind wander.


readers letters readers’ letters

thanks for being in touch. we welcome your feedback. Tree change

Last issue generated lots of helpful feedback from our readers.

I am interested in the writings of Kathy Mexted and her stories about mothering, farming and house building. I have tried searching for her book in bookstores to no avail. Are you able to help me with the title of the book and a stockist please? Simone Tucker, Redwood Park SA Ed’s note: Kathy’s book is called Ride-on Mowers, Rooflines and Roses. You can order it from her by emailing

Win a Prize Thanks for being in touch. We welcome your feedback. We appreciate your thoughts and in each issue, one correspondent wins a prize. Simply email the team at australiancountry@ or write to us at Australian Country, Locked Bag 154, North Ryde NSW 1670. We reserve the right to edit lengthy letters before publication. Our favourite correspondent next issue will win a copy of Ride-on Mowers, Rooflines and Roses, a memoir on country life written by our contributor, Kathy Mexted.

In touch online We asked our Facebook and Instagram followers for their feedback on our latest issue. Here’s a sample of their responses. I have spent this morning sitting on my verandah reading Australian Country current magazine and the freebie edition that came with it, in between loads of washing. Thank you for the interesting and inspiring articles, recipes and photographs. I look forward to your next issue. Louise Reeves, Warners Bay NSW From the cover page with its rustic shed full of worn and earthy peices to nostalgia chick Morgan Wills and her plethora of colourful materials, I was in heaven. Hit the nail on the head for me. I was gone for hours! Will probably open this mag again and again. Certainly one of my faves. You guys worked your magic again. Carol Beaumont, Ringarooma Tas I love reading your magazine. I particularly love the rhubarb recipes in this issue. I have some growing in my garden so will have to get cooking. Carol DeMaria, Buronga NSW Received my first copy today as I am a new subscriber. I could never find it in our local news agency so now I am guaranteed a great read. I love the real homes, the real people and their great Aussie stories that you feature. I particularly loved the article on the vintage enthusiast, Kelly White, her journey and d

And the winner is ...

Pam Glucina of Tamborine Mountain Qld who wins a baskett of goodies from MooGoo. 144

amazing collections. So inspiring! I just love this mag. Pam Glucina, Tamborine Mountain Qld Australian Country mag is fabulous! I love it ALL but the fashion pages are so inspiring. Lovely fibres, flattering cuts and pretty styling make me swoon! Keep up the good work! Victoria Davis, Melton Vic Food Files: It’s so interesting to take a peek into other people’s lives and see their journey and what inspired them to create and deliver on a product. Adele Smith, Deception Bay Qld I love the local stories, country roads and travels along the backroads, plus the recipes and giveaways. Not to mention the beautiful gardens and country smiles. Jenny Esots, Willunga SA I appreciate great inspiration for the garden and the wonderful recipes as well. Victoria Blagaich, Perth WA I love to cook and try out new dishes so the fabulous fresh recipes and food tips are my absolute favourite feature in the magazine. Dina Ramsay, Sydney NSW Your latest issue was extra special because you included my favourite place, Hyams Beach, in your Food Files story. I’m planning my next trip there after reading this story. Contemporary and country, Australian Country works for me. Elizabeth Dowhaluk, Baulkham Hills NSW I enjoy the magazine because it’s relevant to my lifestyle with articles such as the piece about Trevor Hart, the master cheesemaker behind the buffalo milk Cedar Street Cheeserie. Having lived and worked on a Maleny dairy farm years ago, it was lovely to read about this beautiful area. Bee Bowdlert, Gin Gin Qld

don't miss ... AUSTRALIAN


EDITOR Kirsty McKenzie email DESIGN Rachel Henderson EDITORIAL ASSISTANT Daria Kurilo PHOTOGRAPHY Alan Benson, Ken Brass, Anastasia Kariofyllidis CONTRIBUTORS Siobhan O’Brien, Emma Palmer, Greg Duncan Powell, Tamara Simoneau, Miriam Van Cooten COOKING CONSULTANT Kay Francis DIGITAL COORDINATOR Ashley Diterlizzi ADVERTISING NSW Fiona Collins mobile 0410 977 365 email ADVERTISING VICTORIA Angelos Tzovlas ph (03) 9694 6404; mobile 0433 567 071 email DIRECTORY SALES Angela Jevdich ph (02) 9887 0641 email ADVERTISING PRODUCTION CO-ORDINATOR Hannah Felton ADVERTISING SENIOR DESIGNER Martha Rubazewicz ASSOCIATE PUBLISHER Karen Day FOR SUBSCRIPTIONS AND MAIL ORDERS phone 1300 303 414 CIRCULATION ENQUIRIES TO OUR SYDNEY HEAD OFFICE (02) 9805 0399


Prema Perera Janice Williams Vicky Mahadeva Emma Perera Karen Day Mark Darton Kate Podger Anastasia Casey Chelsea Peters

Australian Country Vol 19 No 4 ( No 114) is published by Universal Magazines, Unit 5, 6-8 Byfield Street, North Ryde NSW 2113. Phone: (02) 9805 0399, Fax: (02) 9805 0714. Melbourne office, Suite 4, Level 1, 150 Albert Road, South Melbourne Vic 3205. Phone (03) 9694 6444 Fax: (03) 9699 7890. Printed in Singapore by Times Printers, Distributed by Gordon and Gotch, Australia. Singapore — Car Kit Pte Ph 65 6 282 1960 NZ Distributors: Needlecraft: (06) 356 4793, fax: (06) 355 4594, Netlink, (09) 366 9966 This book is copyright. Apart from any fair dealing for the purpose of private study, research, criticism or review as permitted under the Copyright Act, no part may be reproduced by any process without written permission. Enquiries should be addressed to the publishers. The publisher believes all the information supplied in this book to be correct at the time of printing. They are not, however, in a position to make a guarantee to this effect and accept no liability in the event of any information proving inaccurate. Prices, addresses and phone numbers were, after investigation and to the best of our knowledge and belief, up to date at the time of printing, but the shifting sands of time may change them in some cases. It is not possible for the publishers to ensure that advertisements which appear in this publication comply with the Trade Practices Act, 1974. The responsibility must therefore be on the person, company or advertising agency submitting the advertisements for publication. While every endeavour has been made to ensure complete accuracy, the publishers cannot be held responsible for any errors or omissions. * Recommended retail price ISSN 1323-9708 Copyright © Universal Magazines MMXVI ACN 003 026 944 Please pass on or recycle this magazine. WE ARE A MEMBER OF This magazine is printed on paper produced in a mill that meets Environmental Management System ISO 9001.


of Australian Country, we’ve again travelled the highways and byways in search of the most captivating stories for your reading pleasure. We headed to Mildura on the mighty Murray where we visited style guru Sue Clohesy, who has transformed a 1930s’ farmhouse with a wonderful amalgam of vintage wares and contemporary art pieces. We were also lucky to attend a packing shed lunch showcasing the new varieties of table grapes that are emerging on the greengrocers’ shelves. In Queensland we joined horse-loving Kate Johns and her family as they relaxed on their Sunshine Coast hinterland property. In Victoria we caught up with fashion designer Tiffany Treloar and her food writer and photographer husband, Richard Cornish, to learn how their lives and careers have so serendipitously blended. We visited Yengo sculpture garden and Parma wallaby wildlife sanctuary at Mt Wilson in the NSW Blue Mountains, looked at the latest and greatest kitchen gadgets and accessories and took a step back to colonial Tasmania by visiting Brickendon, the farm village at Longford that has been in the Archer family for seven generations. So please be sure you join us for

AUSTRALIAN COUNTRY 19.5, on sale june 9


where to buy

STOCKISTS & CONTACTS 2 duck trading co w: Akubra Hats Pty Ltd ph: (02) 6562 6177, e: salesenquiries@, w: Amalfi Homewares 87 Chifley Dr, Preston, Vic 3072. ph: (03) 9474 1300 w: Apple Green Duck 31-33 Best St, North Fiztroy Vic 3068. ph: (03) 9489 4723, e:, w: Atolyia e:, w: Australian Alpaca Centre e:, w: Brigid McLaughlin Pty Ltd 67 Waratah St, Haberfield NSW 2045. ph: (02) 9716 4331, w: Bronze and Marble Gallery Unit 2A/56 Collingwood St, Osborne Park WA 6017. ph: (08) 9204 4436, e: info@bronzeandmarblegallery. com, w: Cellini Available in Myer nationwide. ph: (02) 8338 7200, e: Chimineas & Aussie Heatwave Fireplaces 41 John St, Oakleigh Vic Harvest Home page 26


3166. ph: (03) 9569 1003, e: info@, w: Chrisâ&#x20AC;&#x2122;s Creations 6 Dunston Ct, Shepparton Vic 3630. ph: 0416 003 281,, e:, w: Classic with a Twist ph: (03) 9510 4561,, e:, w: Down That Little Lane e:, w: Eagle Wools 3 Beach St, Fremantle WA 6160. ph: (08) 9336 2155,, e:, w: Eb & Ive PO Box 3305, St Pauls NSW 2031. ph: (02) 9667 1991, e:, w: Eco Chic 62 Charles St, Tweed Heads NSW 2485. ph: 1300 897 715, e:, w: Emporium 87 Chifley Dr, Preston Vic 3072. ph: (03) 9474 1300, w: Euro Fireplaces 165 Buller Rd, Mansfield Vic 3722. ph: 1300 733 705, e:, w: Fake Bake w: Flaxfield Linen ph: (08) 9381 1668, w: Goodness Natural Beauty Lab e:, w: Fujitsu General PO Box 6504, Blacktown NSW 2148. ph: 1300 882 201, w: Happiness Place 181 Latrobe Tce, Paddington Qld 4064. ph: (07) 3367 3114, w: Hard To Find w: Harkaway Homes Cnr Princes Hwy & Station St, Officer Vic 3809. ph: (03) 5943 2388, e:, w: House of Home ph: (03) 9257 3260, w: Howard Products 33 Griffin Ave, Tamworth NSW 2340. ph: 1800 672 646, w: Hunter Boots Australia e:, w: In-Spaces e:, w: Jack Crick Wares w: Jetmaster ph: 1300 538 527, e:, w: Lazybones ph: (02) 6629 1622,

Flame O n page 76

w: laz la ybo bo b ones om.a m u Lyndey Milan PO Box 469, Artarmon NSW 1570. ph: (02) 8437 7500, w: Miriam Van Cooten ph: 0414 625 387, e:, w: Molton Brown ph: 1800 468 318, w: MooGoo ph: 1300 213 828, e:, w: Onkaparinga ph: (03) 8390 3333, e:, w: Otto and Spike 324 Victoria St, Brunswick Vic 3056. ph: (03) 9387 3885, e:, w: Oxfam ph: 1800 088 110, w: Paper Cartel w: Pecan Engineering Pty Ltd 13 Acorn Rd, Dry Creek SA 5094. ph: (08) 8349 8332, w: Pillow Talk ph: 1800 630 690, e:, w: Pressed Tin Panels 22 Vale Rd, Bathurst NSW 2795. ph: (02) 6332 1738, w: Revitanail 106 Vanessa St, Kingsgrove NSW 2208. ph: 1800 651 146, w: Rogue 87 Chifley Dr, Preston Vic 3072. ph: (03) 9474 1300, e:, w: Rustic Hyde 45 Kareen Crt, Mansfield Vic 3722. ph: 0417 118 175, e:, w: Salt& Pepper ph: 1800 246 987, e: customerservice@saltandpepper. Satara 248 Governor Rd, Braeside Vic 3195. ph: (03) 9587 4469,, ee:: ssal a es@ @sat sa ara sa ara ar com.a m u,, m.a w: Scotts Australia ph: (02) 8602 9000, w: Scrumpy Soap ph: 0424 713 202, e:, w: Shop Inside Homewares ph: (03) 9931 0160, e:, w: Smitten Merino ph: (03) 6212 0197, e:, w: Toorallie Australia ph: (03) 9482 2331, e:, w: Treloar Roses 216 Princes Hwy, Portland Vic 3305. ph: 1300 044 852, e:, w: Trenery ph: 1800 801 91, w: Trilogy ph: +64 4 499 7820, w: Villa Maison w: WAM Home DĂŠcor 400 Foleys Rd, Derrimut Vic 3030. ph: (03) 8390 3333, e:, w: Wignells 430 Johnston St, Abbotsford Vic 3066. ph: (03) 9417 3315, w: Woodpecker 901 Nepean Hwy, Mornington Vic 3931. ph: (03) 5977 0899, e:, w: Yealands Estate Wines Ltd Cnr Seaview and Reserve Rds, Seddon, Marlborough 7285 or PO Box 545, Blenheim 7240. New Zealand. ph: +64 3 575 7618 w: Yellow Octopus ph: (02) 8064 7668, e:, w:

Issue#19.4 May 2016  
Issue#19.4 May 2016  

We travel to Tasmania where we had unprecedented access to the World Heritage-listed Woolmers homestead and National Rose Garden. In NSW, we...