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In this issue ... in each issue 6 Editor’s letter 8 Diary notes 12 Baker’s dozen 140 Out and about 142 Off the shelf 144 Mailbag

profiles 14 A gothic gem Vanessa Bell’s Cameo Pink cottage in Ipswich has a storybook quality as well as a wonderful history 24 Flying colours We salute the cooler weather with knits, hats and boots in the spectacular setting of the Qantas Founders Outback Museum in Longreach 36 Chasing a zephyr An adventurous young equestrian is realising her dreams of building a beachside horse-riding business on the northern NSW coast 44 Bonded by birds A love of all things emu has forged a firm 4

friendship between a talented artist and a committed farmer 48 Hospitality HQ The Forrester family on Norfolk Island share their rich convict heritage and a love of music and entertaining 62 Keeping tradition A long tradition of hospitality has taken the Seppelts’ hobby farm to a whole new level 88 A plum role It’s time for prunes to have their day in the

sun, with both savoury and sweet recipes 114 Opportunity knocks A dance student from Fairholme College was chosen to perform in Europe

gardening 70 Set in stone This couple’s idea of a birthday celebration included a buying a historic homestead on the edge of Victoria’s Western District



102 Bruny on a plate A food lover’s guide to Tasmania’s Bruny Island and beyond

product news 84 Too hot to handle Stay warm this winter with the best in heating and this season’s latest accessories for cosying up 96 Celebrating comfort Bedroom essentials for a good night sleep 138 Store strolling 146 Stockists






Subscribe today Receive six issues of Australian Country PLUS two bonus issues of the new Australian Country Homes for ONLY $50. See page 82 for details of this fantastic offer.















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ell XSm roses On the Bellarine Peninsula The Darling Downs & Brickendon Estate



As this issue went to presss we had recently enjoyed a morning tea at the Royal Agricultural Society Foundation’s (RASF) headquarters. adquarters

Kirsty McKenzie, Katrina Nash and Daria Kurilo

While we love a scone and a finger sandwich as much as the next person, the event was particularly exciting for us as it was our first opportunity to meet Australian Country magazine’s very own scholarship winner, Katrina Nash. Appropriately enough, Katrina is a third year Bachelor of Law and Journalism student at Newcastle University. She grew up on her family’s farm at Cudal in the NSW central west. Her experience of being raised in the bush and having to move away from home to complete her tertiary studies gives her a heightened awareness of the need to discuss and promote rural and regional issues. We are also excited to be literally welcoming Katrina to the AC team as she will be interning with us later this year as part of her course work. As most of you will be aware, here at AC HQ, we’ve been fundraising for most of the year to support the scholarship, one of 64 RASF scholarships, which help young country people achieve their educational dreams. This year the RASF distributed a total of $300,000 to the winners and, having met Katrina and some of her fellow award winners, I can say it would be hard to find a more deserving bunch. So many thanks to those of you contributed to our fundraising, our subs’ drive, bake stalls, books sales, fun run and swimming efforts and thanks in advance for when we start rattling the can for next year’s effort. There’s been lots of collaborative input for this issue’s content as well. We were lucky to have wonderful access to the Qantas Outback Founders Museum at Longreach for our fashion shoot and the generous support of the staff to help us realise our dreams of presenting fashion in such an iconic Aussie location. So a big shout out to Tony Martin and Nicole Kuttner for their hospitality. Thanks also to all the contributors whose work makes every issue such a tribute to the endless diversity of the Australian countryside. We hope you enjoy the magazine and we look forward to seeing you for the next one, which goes on sale September 7. KIRSTY MCKENZIE, EDITOR

helping out on this issue are ... ANASTASIA KARIOFYLLIDIS Photographer Anastasia is a lifestyle photographer who has been capturing an array of images from interiors to still life, architecture, gardens, landscapes, food and travel for more than a decade. She is based on the Sunshine Coast and travelled to Byron Bay to shoot the wonderfully evocative cover for this issue.

TAMARA SIMONEAU WRITER & STYLIST Tamara is falling in love with her homeland again after almost a decade living in Canada where she worked in TV, running the prime-time program Entertainment Tonight Canada. She’s produced live shows, been on the red carpet for the Academy Awards, travelled the globe and worked with some of the world’s biggest celebrities. These days, she’d like to say she’s living a quieter life as a writer on Queensland’s Sunshine Coast, but with three young kids, it’s anything but. She wouldn’t have it any other way. Tamara also styled the shot that appears on the cover of this issue. @australiancountrymag

Australian Country cover photography by Anastasia Kariofyllidis and styling by Tamara Simoneau

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make a date to celebrate these diverse events around the country. S e p 9 (Q LD) J ul 3 0 (N at i on a l)

Great Houses of Ipswich

National Tree Day Get your green thumb out and celebrate the 22nd year of Planet Ark’s National Tree Day. Last year nearly 300,000 people took part in greening their local environments and 1.1 million native trees, shrubs and edibles were planted across the country. Planet Ark encourages you to take 10 minutes each day outside and connect with nature.

Guests are invited to attend Great Houses of Ipswich Open Day, a fantastic opportunity to see heritage residences that might otherwise be appreciated by only the owners and their friends and families. Organised by the National Trust and in partnership with the owners of three great houses, the project widely promotes Ipswich and its heritage and strengthens the relationship Queenslanders have with their past.

S e p 1 -3 0 (WA)

Kings Park Festival A celebration of Western Australia’s wonderful wildflowers, Kings Park Festival features stunning floral displays from every region. What started as a small event in 1964 has now blossomed into a month-long festival of springtime colour. Every year the festival attracts thousands of visitors who come to enjoy the live music, guided tours, family entertainment, artworks, workshops, exhibitions and of course, the floral displays.

Au g 1 0 -2 7 (NT )

Darwin Festival Combining the local love of outdoor community festivities with an adventurous program of Australian and international performances, Darwin Festival is well worth the visit. It started nearly half a century ago with a parade of floats down the main street, but today the festival is an 18-night extravaganza of music, theatre, exhibitions, concerts, ideas and pop-up bars.

S e pt 2-9 (WA )

National Ballooning Championships All eyes will be on the skies in Northam this September when the National Ballooning Championships descend on the town. Expect to see some of the best balloonists in Australia together with international pilots as they compete to win the title of National Champion. With approximately 30 balloons in flight during the event, it will be an incredible treat for spectators. Of course there will be plenty of other activities including the Northam Fiesta and Northam and Districts Small Farm and Business Expo on the opening weekend.


Clockwise from this pic: National Ballooning Championships; Kings Park Festival; National Tree Day; Great Houses of Ipswich; Darwin Festival.

don't miss ... AAu g 1 7-2 0 (WA)

N Nannup F Flower a and Garden F Festival Re ecting on the Refl m motto “saving the pl planet one bee at a tim time”, the Nannup Flo Flower and Garden Festival is a visual feast for anyone any h attends. Packed with who displays, floral art, crafts and practical tips on home gardening, the floral festival demonstrates how flowers inspire and help us in everyday life. The charming and rustic town where the event is set provides a perfect winter getaway for those planning to stay a bit longer.

S e pt 1 6 (Q LD)

Country Music Raceday Slip on your cowboy boots and get into the spirit of the outback at Doomben Racecourse’s Country Music Raceday. With non-stop entertainment, guests can expect rides, live music, line dancing and a petting zoo for the kids. For those so inclined, there will be Fashions on the Field with judges looking for style that epitomises the country look, so get ready to pull out your Akubras, denim and country spirit.

Au g 1 8 – S e p 7 (NT )

Alice Desert Festival Apart from its infinite beauty, another reason to visit the Red Centre this year is for the Alice Desert Festival. Celebrating the region’s vast landscape and its rich culture, the event features dancers and musicians from some of 10

S e pt 2 2 – O c t 1 (NT )

Parrtjima The Red Centre’s hub, Alice Springs, will be aglow this September when Parrtjima, the Festival In Light, comes to life under the night sky. It is the first authentic indigenous light festival and Australia’s biggest light show, illuminating more than 2.5 kilometres of the vast MacDonnell Ranges. The event will feature three distinct installations of original, contemporary and traditional art by local Aboriginal artists, students and the community.

Clockwise from above: Parrtjima; Hunter Wine Country Markets; Alice Desert Festival; Doomben’s Country Music Raceday; Nannup’s Flower and Garden Festival injects a shot of colour into the winter landscape.

the most far-flung Aboriginal communities and puts them alongside some of Australia’s best contemporary acts.

We ekly (NSW)

Hunter Wine Country Markets The Hunter Wine Country Markets are a boutique handmade event featuring local artisans and their produce. Stalls range from fashion, food, and jewellery to local produce, handmade soaps, candles, woodwork and pottery. Come rain, hail or shine, this weekly event, which takes place on Saturdays, moves into the De Bortoli Wines barrel room if the weather doesn’t permit the event to take place outside. 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 gothic gem Vanessa Bell is writing a new chapter in the story of Toronto, her charming cottage home in Queensland’s historic provincial city of Ipswich. Story By Ta mar a Simone au, photogr a phy by J ohn D owns



Clockwise from right: Toronto has brought out Vanessa’s green thumb; sculptures and quirky accessories feature; a jasminecovered archway is flourishing; Vanessa and her partner, Chris, enjoy the side garden shade; Baz the Retriever lazes on the front verandah and does double duty as a lovable, loyal doorman.


Vanessa Bell is pondering the pink hue of her home. It’s Cameo Pink — not the kind of colour any home could pull off, but it lends her 154-year-old Gothic cottage, Toronto, a sort of storybook quality, reminiscent of a gingerbread house trimmed with frilly vanilla frosting. The forest green accents tie in neatly with prettily manicured lawns and fragrant garden beds and two conifer pines at the entrance that have intertwined to form a natural archway leading to the front door. It’s all very romantic, the kind of home you’d walk past slowly to sneak peeks through the old windows for glimpses of what life might be like inside. Its distinctive pink is always what first catches the eye. “When my friend first saw the house, she asked me if I was going to be a good witch or a bad witch,” Vanessa says. “I think the colour suits the house, but we’ve seen old photos of it white, and while it looks cute now, a different colour made it sophisticated.” Since the home is protected under the Queensland Heritage Register, Vanessa has to call in experts before she makes any changes. “There is some conjecture regarding whether it is the original colour as the history of the house reveals that many years ago the paint was burnt off,” Vanessa explains a rather terrifyingly risky method of days long gone. “We have consulted a heritage architect who took several scrapings from various places, but the process didn’t reveal the original colour.” Born and bred in Ipswich, Queensland’s oldest provincial city with a vast and intriguing array of preserved historic homes and buildings dotted all over its undulating landscape, Vanessa came by Toronto serendipitously six years ago. “After being unexpectedly approached to sell my last home




Clockwise from right: Old conifers have knotted to form a natural archway entrance; the dining room is an elegant oasis; Chris and Vanessa share an unbridled passion for food and cooking; Coco the cat saunters through the attic lounge area with the sunlight streaming through the French doors.


time was of the essence to find a new property,” she says. “Having trawled the internet looking at what was for sale at the time, the only house to view was Toronto.” Her connection with the old home was instant and she signed on the dotted line to become only its ninth owner. “The thing that really appealed to me about Toronto was the style and architecture,” she says. “Having previously owned a 1930s bungalow and an 1870s Queenslander with wrap-around verandahs, this house went even further back in time and presented very distinctive Gothic architecture.” Add to that a charming interior with lofty first floor ceilings, a grand and creaky wooden staircase leading to a character-filled second floor with sloping attic ceilings and a cute-as-can-be balcony and it’s easy to see why Vanessa didn’t bother looking any further. She shares the home with her partner, Chris, and their Retriever, Baz, and cats, Coco and Muppet, and after revamping the interiors to brighten it all up, the couple has spent countless hours toiling away in the gardens. “This home is a real sanctuary and coming home of an evening after work is a joy,” adds Vanessa, who works at a nearby boys school as a pastoral house dean. “My favourite part of living here is that everywhere you look, the home reminds you of its long history.” The building is one of the oldest timber houses in Ipswich, and a rare example of Gothic architecture of the late 1800s. It was built as an investment property for Englishwoman Elizabeth Lloyd, who’d purchased the land for 45 pounds in 1863. “Elizabeth and her husband owned numerous properties in Ipswich and I am lucky to have a copy of the ad when it was first advertised for sale,” Vanessa says. “It details that the house included a large wash shed, servant’s bedroom,




Clockwise from right: A cosy corner in the attic bedroom; artworks and photographs make an intriguing grouping; the second-floor bedroom is furnished with some of Vanessa’s antique finds including a brass bed kept in its original state; natural light streams into the sitting room.


cow shed and that the house occupies, ‘a most healthy and pleasing position’. Sadly Elizabeth’s banker husband, Augustus, died of consumption at the early age of 32 and afterwards she returned to England with her their two children.” The Lloyds originally named the home Devonshire Cottage, but when a Canadian, James Jackes, purchased it in 1882 he changed its name to honour his birth city. Vanessa credits Ipswich City Council cultural heritage officer Tanya Jen with much of the historical detail about Toronto. Through the years successive owners have shared an enduring love of the home and have always taken great care to keep it maintained and liveable. “One Christmas night after our guests had left Chris and I sat on the front verandah just pondering what previous Christmas nights were like for the residents,” Vanessa says. “We thought about the Christmases that predated electricity, and we also marvel that the house has stood through world wars, cold wars, civil wars, floods and so many historical events.” The couple loves to travel and explore, but coming home to their slice of Ipswich history is a blissful adventure all on its own. “A perfect day at Toronto starts with a sleep in, followed by pottering in the garden,” Vanessa adds. “We love to have drinks with friends in the side garden which is shaded from the afternoon sun.” Little by little, Vanessa and Chris are etching their own story into the home’s old walls. “There is never a day when I take this house for granted,” Vanessa says. “I marvel at her beauty every day and feel fortunate to be a custodian who cleans, paints and looks after her.”



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Flying colours We salute the cooler weather in highflying style at the qantas founders outback museum at Longreach in central-western queensland . P h oto g r a p hy by K e n Br a s s, h a i r s t y l i n g A da m c r ow, m a k e- u p a p r y l h oa d


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Ziggy, the dappled gelding, makes himself at home in Zephyr’s HQ shack out in the bush.


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Chasing a Zephyr A daring young equestrian harnesses her thirst for adventure to build a boutique horse-riding business beside one of Australia’s most famous beaches. Story & st yling by Ta mar a Simone au, photogr aphy Ana sta si a K ari of ylli dis It’s a special feeling atop a horse, ask anyone who’s been there. There’s a tangible bond between rider and steed that stands alone. For some it conjures a feeling that can’t be lived without, as natural as breathing. Kate Noller first inhaled the intoxicating lure of the saddle before she started school, thanks to her mum. “Mum was always a horse person, so I guess she got me into it initially,” she says. “She always had us around horses, but I really started to ride when I was four years old. There was no stopping me after that. I love everything about them, especially the smell. Zephyr is the west wind in Greek mythology — it’s that feeling you get when you ride, the wind in your hair, feeling free.” An adventurer by nature, Kate took every opportunity that came her way to spend time with horses during her childhood in Cabarita, on the New South Wales Tweed Coast. “We used to race our horses down the beach after school, seeing who could turn around to sit backwards in a gallop and then turn back again,” she recalls of days spent mastering bareback riding. “People definitely gave us some strange looks. Everyone has their own opinion but I believe riding bareback allows you to connect with your horse a lot better. It teaches you movement and focus. People get lazy in saddles sometimes, so bareback riding every now and then is a good way to freshen up.” By 12 she was learning equestrian vaulting — described as gymnastics on horseback — with some equally fearless friends. “Back then vaulting was really new to Australia, so it was exciting and fresh,” she says. “Horse riding is always a bit daring if you push the limits but vaulting was such great fun. Like anything, some of those first attempts were scary.” They were soon travelling the east coast of Australia, performing at shows big and small, including Sydney’s Royal Easter Show and Brisbane’s Ekka. “It was a beautiful team spirit we had and we travelled around with this sense of freedom,” Kate recalls. “It didn’t come without injury though. I’ve had big injuries from horses like most riders. We were lucky enough to have a beautiful big





Kate takes Zola for a stretch, with trail guide Jordie and pooch Brutus along for the ride.





“I always had some sort of a dream close to my heart but had no idea I would one day open a business based around the horses.”

Clockwise from this pic: Kate takes a break on the verandah; the shack was built as a set for a TV series; Zola the Clydesdale is the star of the show; artwork captures the freedom of Zephyr. Pure shaving wool throw and leather-free sheep rug on rocking chair from Magnolia Lane (

Percheron horse named Barney. If we fell underneath him he would jump us to avoid stepping on us. One time at the Toowoomba Show in Queensland, I was strapped in sitting backwards and Barney slipped and fell on my leg. He just lay there really calmly until people were able to help get me out from underneath him. Having such a calm, gentle horse like him actually prevented a lot of injuries.” Afterwards came stints mustering in the New South Wales Northern Tablelands, and breaking in stock horses from western Queensland, but it was time spent working at Jesters Flat, an equestrian farm and vineyard near Margaret River in WA that resurrected a long-held dream. “I just thought, ‘wow, these guys are just amazing’,” she says. “Even though back then I had no idea I would one day open my own space, they really set an exceptional standard of quality.” Three years ago Kate settled in Byron Bay, not far down the coast from her childhood home, with her son Jasper. And 18 months ago a new baby came into her world — her own business, on a lush piece of Aussie bush beside Byron’s five star resort, Elements of Byron. “I always had some sort of a dream close to my heart but had no idea I would one day open a business with horses,” she says. “I always just enjoyed working with them. I constantly had friends asking me if they could come riding or come and visit and use my horses for photo shoots and it just got me thinking about starting a new type of trail riding in the area.” Zephyr Horses is Byron Bay’s only trail-riding



“When I took over, we renovated the property to keep it looking rustic and very authentically Aussie.”

Clockwise from right: Kate and Zola are the core talent of Byron Bay’s only trail-riding experience; leading riders out on a beach trek; Kate says riding bareback improves the connection between rider and horse.


experience, and Kate makes it her mission to capture the spirit of her own life on horseback in every ride she leads. “I am a perfectionist and really push to deliver something special for our guests,” she says. “I understand that for most people our tour will either be the highlight of their holiday or a once-in-a-lifetime thing — riding along one of the most beautiful beaches in Australia and through our private beachside tracks.” She has a staff of seven, and a stable of 15 beloved horses including Zola the Clydesdale, who has been the star of many weddings and fashion shoots and now is an Australian Country model. Zephyr headquarters is a picture-perfect old shack, built on the land as a set for the ABC series East of Everything. “When I took over, we renovated the property to keep it looking rustic and very authentically Aussie,” Kate says. Not one to sit still in the saddle, Kate has big plans ahead, including mounted archery lessons. “We want to have something for everyone to do and want to be able to offer different and fun challenges around horses,” she says enthusiastically. At the ripe old age of 30, this horsewoman has set a cracking pace so far, and she’s enjoying every second of it. “It’s an opportunity not many people get to live out, so I am very, very grateful,” she says.

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Peter runs his emus on agistment at Maleny.



Bonded by Birds A love of all things emu has forged a firm friendship for artist Maurice Mickelo and farmer Peter Thompson. by Ta mar a Simone au, photogr a phy Ana sta si a Kari of ylli dis It might be stating the obvious that it takes a deft hand to carve an egg — even an emu egg, that’s significantly sturdier than it’s more common counterpart. But just imagine the patience required to work on such a fragile canvas with a razor-sharp Stanley knife. It’s dicing with disaster every single time. “Breaking eggs is how I learnt not to break eggs,” laughs carving artist Maurice Mickelo. “I used to break an egg a day when I first started, that’s how I picked up on the thickness of the egg and how much pressure I should put on it. My worst nightmare is working for 16 hours on an egg and finding a crack in it.” Good thing he persevered, as now he’s mastered a craft few others have. It has taken years, decades even, to get to the point where cracking an egg only happens in his kitchen at home when he’s whipping up an emu egg omelette for his family. “I used to work on an emu farm,” he says. “I was watching an old fella carve an egg with his pocket knife one day and thought I’d just give it a go. I picked it up and never looked back.” It was the now defunct Cherbourg emu farm that introduced Maurice to his craft, and also someone who would become one of his biggest supporters — Sunshine Coast emu farmer Peter Thompson — who visited the farm to purchase birds for his own business. “I had to catch his emus for him and load them onto the truck and deliver them to his farm,” Maurice recalls. Over the years they got to know each other, and Peter became intrigued by Maurice’s work. “Nobody does artwork like Maurice,” Peter says. “With the definition Maurice can get, it’s like a real face looking at you. It’s

so close to being identical to the real thing that it’s unbelievable. It’s just so special.” His carvings are intricately life-like, using just a palette of seven or eight shades that morph inside the millimetre-thick shell from inky forest green to white, to chalky variations of blue and aqua, down to the delicate inner layers of grey and white again. “It’s meditation for me,” he says. “I usually go into a trance and think of my old people and the dreaming, and it just comes out of my head, these figures that I draw. I try to picture myself back in the Dreamtime.” Once Peter’s farm in Maleny was established, he invited Maurice to carve some of the eggs he produced. They began selling them at markets and Peter added them alongside his Tjuringa emu oils and other products for sale on his website. But despite decades of dedication, Peter lost his emu farm when the global financial crisis hit. “I went hard, trying to grow the supply and guarantee continuity of supply. I lost the farm because of my reliance on emus. It’s history. I’m still healthy, I’m still alive. I have two

Clockwise from above: Decorating emu eggs is a traditional craft for indigenous Australians; a gimlet eye on Maurice’s work; Peter and Maurice became firm friends through their love of emus.



Clockwise from right: Maurice is inspired by his Dreamtime heritage and finds carving relaxing; he draws the design on the shell before carving; slip scars are a very real risk of the trade; one emu egg is equivalent to about a dozen chook eggs; Peter schools his boys, Rory and Sacha, on all things emu; the delicate work takes a lot of time and patience.


h healthy boys to be grateful for,” he says of sons Sacha and R Rory. He certainly isn’t the only one to fall on his sword iin the pursuit of successful emu farming. It’s had mixed ssuccess over the years since it was first tried in the ’70s in W Western Australia. “I love the concept of farming an Australian species, rather than an introduced species,” he says. Forever the optimist, he’s kept a few dozen birds on agistment in Maleny not far from his old farm. “I will continue to run 100 emus on an ongoing basis,” he says. “If something happens and the industry takes off and people are looking for more birds, then I’ll start up again.” In the meantime, he’s Maurice’s number one supplier of eggs, and is always looking for new places and faces to market the carvings to. Together, they’re busy collecting a big enough sample of Maurice’s work to hold an exhibition, but when each one takes days, and sometimes weeks, to perfect, it takes time. “I’d love to see him make it big in the world of art,” says Peter, who has sold some of the eggs as corporate gifts. What started as a mutually beneficial business partnership, has turned into a mateship that’s outlasted marriages, financial disasters and much more. “We know each other like brothers,” laughs Maurice. And just as Peter won’t give up on his birds, Maurice won’t let his blade go blunt anytime soon. “I’m teaching my three grandsons how to carve eggs,” he says. “I have to pass it onto someone else or it will be lost otherwise. They all have a talent with art.”


Hospitality HQ A convict past and a fortune made and lost on horse racing are all part of the Forrester family history. Now they are writing another instalment in the tale on Norfolk Island. By Ki rst y McKenzi e, photogr a phy Ken Br a s s





Clockwise from right: Ariane is the consummate host; the main house is actually an amalgam of several kit homes; the property boasts splendid ocean views; high tea is served in the grounds.


By all accounts the Forrester family shares a lucky streak and tough genes. When Robert Forrester was transported to Australia as a convict, he had already proved he came from strong stock by surviving five years on a prison hulk on the River Thames. His good fortune came into play when his sentence for stealing six guineas in gold coin was commuted from the death penalty in 1783. He was to be transported to the Americas for seven years, but the American War of Independence made that impossible and in 1787 he was transferred to the Scarborough to join the First Fleet. Three years after arriving in NSW he was part of a convict contingent sent to Norfolk Island, which had been settled by Philip Gidley King as a feeder colony for the Port Jackson settlement. Just as the initial motive for establishing Norfolk — its native pine trees and flax plants were imagined to be useful for ships’ masts and sails — proved unsuccessful, its secondary purpose as a farm to grow fresh food for NSW also foundered as the settlers battled salty air, humid weather and unfamiliar growing conditions. The lack of a safe harbour further jeopardised Norfolk’s development and by the early 1800s the settlement was dismantled and returned to the mainland. Robert Forrester, however, had returned to NSW in 1794 and lived out his days as a very successful farmer on several properties on the Hawkesbury River. By 1806 the records show he owned 130 acres (52 hectares) with 24 (10 hectares) in grain, half an acre as orchard and garden, the rest fallow or pasture for his stock (30 sheep, 50 goats, 10 hogs). Upon his death in 1827 he was buried in the graveyard at St Matthew’s Church, Windsor, leaving behind a large family of children and grandchildren. Among them was William Forrester, a remarkably successful racehorse trainer who, during the 1880s, tallied up two wins, three seconds, a third and two fourths in the Melbourne Cup. William was also a co-founder of the Warwick Farm racecourse. A man famous for his generosity, he also had a weakness for gambling and unfortunately left his family almost destitute when he died suddenly in 1901. Roll forward to 1971, when John and Joyce Forrester brought their young family to Norfolk Island for a holiday. Joyce was the family historian and was keen to explore the place where John’s ancestor had served his time. Like many before and after them, the Forresters were utterly beguiled by Norfolk, its gentle pace of life, benign climate and strong sense of community. So there was little debate in the early 1980s when John and Joyce came to retire from the home building company they had established in Sydney as they knew they wanted to move to Norfolk.



Clockwise from right: Ariane’s high teas are a highlight of a stay at Forrester Court; skewered prawns are part of the feast; the Forresters all share a love of music; glass windows capture aweinspiring views; guests can opt to have dinner catered by a local chef.


“In those days, if you wanted to be a permanent resident on Norfolk you had to buy a business,” John’s son, Brad, explains. “It happened that the island’s soft drink plant, Cascade Soft Drinks, was up for sale so that’s how my parents became soft drink manufacturers.” As Brad takes up his family story, when John first looked at the block on which they now live, he and the real estate agent had to use machetes to cut a path through the tobacco weed and guava bushes to reach the 16-acre (sixhectare) clifftop site. “You literally couldn’t see the view for the undergrowth,” he explains. “But my parents had a great vision to establish a wonderful family retreat here and slowly but surely they set about achieving it.” Brad adds that he came over from Sydney to help with construction of what was basically several kit homes melded together. “We only used small equipment because we didn’t want to damage the trees,” he recalls. “The clearing revealed an impressive sweep of coastline, which extends north to Bird and Elephant Rock where the blowhole can be seen spuming in the distance. “I learned so much from the local workers,” Brad adds. “When you live on an island you learn to be resourceful. If you need a particular piece of equipment, it’s not as though you can just ring up and hire it. You have to improvise.” The Forresters also added a guest cottage and a gazebo, which became Joyce’s craft and writing space. They named the property Forrester Court in an amalgamation of John and Joyce’s family names. The Forresters shared a love of music and entertaining and became famous for their hospitality and musical evenings, focused on the grand piano which holds pride of place in the entrance foyer. Sadly Joyce passed away suddenly in 1996, but her presence is everywhere in the house, with its gallery lined with artworks and her intricately embroidered panels detailing Norfolk Island’s convict foundations, Pitcairn Islander settlement and present. With John’s health failing following Joyce’s death, Brad and his wife, Ariane, made the decision to move to Norfolk with their children in 1998. In the early ’90s the Forresters expanded the soft drink business to include Norfolk Island Liqueurs, and Ariane threw herself into revamping the product range, including the stylish Italian bottles and distinctive labels. These days Brad is head distiller of the range, which includes local flavours such as guava, coconut and Pitcairn Passion (strawberry and banana) alongside more traditional whisky, rum, orange and aniseed-flavoured liqueurs. “It also became apparent that if we were to keep Forrester Court in the family, we had to make it work for us,” Ariane explains. “So we turned three cottages into


AN ISLAND RETREAT self-catering accommodation.” The cottages are surrounded by a rambling sub-tropical garden and all enjoy the same spectacular view as the main house. Guests can opt to have a chef to come in and prepare some meals and Ariane’s twice weekly high teas are a not-to-be missed part of a stay in this patch of paradise. Actually, high tea is a bit of a misnomer. There are sweet and savoury offerings on the menu but from there on in, the experience is completely unlike any other high tea you may ever have experienced. A glass of sparkling wine opens proceedings on a menu that includes the local fish salad — fresh fish cured in lemon juice and coconut milk — barbecued prawns, croissants filled with smoked salmon and trimmings, bacon scrolls, mini quiches and a cheese plate. Then Ariane rolls out the desserts with little tarts, cheese cakes, macarons and a pear and walnut crumble. And just when you think you can’t fit in another morsel, the liqueur trolley arrives … oh, all right then, a wee dram of Convict’s Curse seems in order. With dazzling ocean views, a table dressed with silver, crystal and damask and no fewer than 14 teas on the list, it is a quintessential Norfolk experience … splendid home-grown hospitality in a spectacular secluded location. For more information on Forrester Court visit forrestercourt. Air New Zealand flies directly to Norfolk Island from Sydney and Brisbane. For schedule information and to book, visit .

Clockwise from left: Brad Forrester has added distiller to his CV since he took over the Norfolk Island Distillery; a memorial in the grounds salutes Robert Forrester, who was sent as a convict to Norfolk Island but went on to become a successful farmer.

A boutique property “in the country”, yet on a beautiful Pacific Island & only 5 minutes drive to the beach and historical area. Spacious beautifully appointed accommodation in subtropical gardens overlooking the family farm. An ideal stay for that romantic getaway, small groups or anyone that wants to “escape to the country”. Phone: 6723 22295 Mobile: 6723 50170 Email: Email Robyn and quote ‘enticement’ for any special deals!

Cozy dining in our ’old island home’ styled restaurant or alfresco in our garden courtyard…

Open 7 days for morning and afternoon teas, lunch and dinner.

p: (6723) 24270 e: Queen Elizabeth Ave ~ Norfolk Island

Stand in Their Shoes...

Join us on our Island home to celebrate the 6th March 1788 arrival of 23 First Fleeters to begin the second Settlement of the NSW Colony. Special events include Foundation Day re-enactment and a First Fleeter package of tours, exclusive luncheon, Museum Pass and Research presentation ((optional and additional to Holiday Packages). )

3 – 11 March 2018 Holiday Package including return airfares, 7 nights twin share accommodation, car hire and more

from $1049pp pp ex Brisbane & $1099pp pp ex Sydney Holiday package price is indicative at time of printing

email call 1800 1400 66 visit

Enjoy a relaxing holiday right here at The Bounty Lodge on beautiful Norfolk Island. Surrounded by natural elegance and endure a lifetime experience in this historic 1900’s residence. The Bounty Lodge holds five accommodation rooms and an old island styled restaurant built in the year 1920. Today The Bounty Lodge is a venue for Weddings, Christenings, wakes and other dinner functions. It is one of the island’s oldest original homes still standing today. It is a popular lunch spot where one can experience elegant and modern daytime dining in such a beautiful and historic surround. This old island Treasure still gives you a warm and welcoming atmosphere along with a touch of elegance and taste of yesteryear.

Joanne Elliott, direct descendant of Fletcher Christian and partner Enie Madden along with their five children own the Bounty Lodge Residence.

For all direct accommodation bookings and/or enquiries please Email: Phone: 0011 6723 22019 Mobile: 0011 6723 50888 OR VISIT OUR WEBSITE:


CREST APARTMENTS Return flights, transfers & 10 nights, car hire and bonus tours. Self-contained one bedroom apartments.

ISLANDER LODGE APARTMENTS Return flights, transfers & 10 nights, car hire and bonus tours. Self-contained one bedroom apartments.




Return flights, transfers & 10 nights, car hire and bonus tours. BONUS Includes breakfast daily.

WHISPERING PINES Return flights, transfers & 10 nights, car hire and bonus tours. Self-contained one bedroom apartments.

JACARANDA PARK HOLIDAY COTTAGES Return flights, transfers & 10 nights, car hire and bonus tours. Self-contained country cottages.

1649 SAVE $850


1799 SAVE $750


1849 SAVE $380


1949 SAVE $820

$ $

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Return flights, transfers & 10 nights, car hire and bonus tours. BONUS Includes bottle of champagne & breakfast pack for first morning.

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2499 SAVE $1800


Prices are departing from Brisbane, per person twin share, inclusive of pre-payable taxes and subject to availability at time of booking for new bookings only. For departures from other ports please contact us. Valid for sales until 31AUG17 or until sold out. Please consult our website for travel dates and full terms and conditions. Blackout dates & seasonal surcharges do apply during peak periods as availability becomes limited. All prices are subject to change at any time without notice. Conditions, amendment and cancellation fees apply. Free nights & discounts are already included in costs. Travel insurance is strongly recommended. ABN 61 087 521 355. IATA 02359486.



Exclusive jewellery collections by local and international designers Hand crafted pieces with South Sea Pearls, Argyle Diamonds & Tanzanite Available Tax free on Norfolk Island and online


Taylors Road

(+6723) 22296





Island NOVEMBER O M 27 - DECEMBER M 11, 22017 17 Phone: (6723) 50310 or 22510 Email:


This is stand out accommodation ...

You’ll have a beautiful experience on this sub-tropical isle staying at a Shearwater Villa. Each villa is free-standing, has stunning ocean and coastal views, well appointed, spacious and private. The service is spot on. Their private peninsular is the best spot and from here an ideal holiday awaits you.

Stay at Shearwater Scenic Villas – E. P. (0011672) 22539

George Hunn Nobbs Road, Norfolk Island BOOK NOW | 0011 6723 52005 |

Open 7 days per week, 6.30am - 3pm Serving Campos Coffee & T2 teas Make a selection from our home made cake cabinet for morning tea. Serving Breakfast & Lunch with gluten free options.

exclusive offer



GET A BONUS $10 MOBILE TOP UP & $5 WIFI HOTSPOT CARD TO HELP STAY CONNECTED. Simply go to our website above and enter the following code to take advantage of this great offer: HDWNLK18

Hideaway Retreat Norfolk Island is a comfortable and affordable self-contained accommodation property, nestled in amongst sub-tropical rainforest. Relax and Unwind With its wide open spaces and fruit orchards, the calm and tranquil environment of the Retreat offers you a private and relaxing getaway from the stresses in life. Paradise Awaits ... Where are you? So for a restful and relaxing holiday, look no further than the Hideaway Retreat!

VISIT US IN THE VILLAGE off Taylors Road (next door to Max’s) Ph: +6723 24406 Offer valid until 31st December 2017. Guests are met at the airport on arrival and transferred to the property. A half day island tour is included and a hire car can be arranged on request.

Down a quiet laneway, but minutes from town, these apartments are set in Sub-tropical gardens, we have something for everyone. Large spacious apartments are fully self-contained for your comfort. We welcome families, friends and small groups travelling together. There is a choice of one or two bedroom apartments, all bedrooms have ensuite bathrooms. Beds are king size or king single if you prefer. Comfortable lounge seating to relax on. Take in the pleasant rural views, across the valleys to Mt Pitt. A verandah with outdoor settings, where you can watch the sun set in the West. All yours to enjoy. We have a large covered BBQ area for group gatherings or just a place to catch up at the end of the day. BBQ, fridge and also a bathroom for your convenience. Picnic baskets, beach towels and library can add to your enjoyment. You will be just 5 minutes drive to beautiful Emily Bay and World Heritage listed Convict ruins. A short walk to shops, cafes and tour offices.

CONTACT US AT our website or your local friendly Travel Agent

p. +6723 22177 e. The award winning Paradise Hotel & Resort is one of Norfolk Islands most popular hotels boasting 50 spacious guest rooms in 4 accommodation styles. Set on 11 acres of beautifully landscaped gardens we are located right next door to Cyclorama, Pitcairn Settlers Village and only a short leisurely stroll from the town centre. Paradise provides guests with a range of facilities and services including a complimentary daily shuttle to town, swimming pool, BBQ area and excellent dining facilities in our onsite restaurant “La Perouse Restaurant and Bar”.

Channers on Norfolk is in a fabulous location at the Kingston end of Taylors Road in “town”. It is only a few minutes walk to the Cyclorama, restaurants, tennis club and gallery and a gentle, Ûat stroll to all the shops, supermarket, clubs, markets and much more. All of this including beautiful views to the ocean and, in particular, Phillip Island – the largest island off Norfolk Island. The 2 acres of gardens are luscious, fruiting throughout the year, green and cool. They envelop all apartments submerging you into a sub-tropical world. All apartments are spacious, fully self-contained with a full kitchen, huge bedrooms with private ensuites, Ûatscreen TV and DVD player, comfortable separate lounge area, covered deck/s and a true “home away from home”. There is also a central guest laundry, FREE wiÚ and friendly local managers.

Email: Ph from Au 0011 6723 50532 Ph from NZ 00 6723 50532


Coast offers fresh boutique accommodation with ocean and valley views adjoining a World Heritage listed site. Coast Norfolk Island features fully self-contained accommodation with 2 beach houses, 3 private cottages, 8 one and two bedroom units, garden house and studio unit offering everything you need for a relaxed escape. Relax, enjoy and make the most of your stay with us on Norfolk Island at Coast.

‘YOUR HOME AWAY FROM HOME ON NORFOLK ISLAND’ Four bedroom two bathroom home with large entertainment area, centrally located to restaurants and shops. Great accommodation at the right rate.

Longridge Road, Norfolk Island | P 6723 22466 | E

www.´ Phone: +6723 50368 • Email: ´

Governor’s Lodge Resort Hotel provides the perfect setting for an unforgettable holiday experience. Each spacious unit is your private oasis separated from the next. Kick back on your deck and breathe in your individual lush surroundings. We are there to ensure you have the best Norfolk Island experience. |


Keeping tradition Roz and Peter Seppelt respect age-old skills and a long history of hospitality at their South Australian home. By Kirst y McKenzi e, photogr aphy Ros s Willi a ms, st yling Br ont e Ca milleri

The plan, as much as Roz and Peter Seppelt had one, was to take Peter’s family’s hobby farm and transform it into a business. But as is always the case, there were a few unexpected twists and turns along the way. Nonetheless, after slightly more than a decade of hard slog, the Seppelts now have an enterprise that both perpetuates Peter’s family tradition of hospitality and takes it to a whole new level.


Peter is a fifth-generation scion of the house of Seppelt, which was founded in 1851 when Jospeh Seppelt, a migrant merchant from Prussia (now Poland) arrived in Australia and established a vineyard and winery called Seppeltsfield in the Barossa Valley. Today the Canary Island date palm-lined driveway leading to the splendid bluestone winery buildings are a landmark on the Barossa landscape as iconic as the Para liqueur ports, sparkling Shiraz and fino sherry for which the label is famous. However the family partnership was dissolved in 1984 and Peter’s parents moved on to a 300-acre (122-hectare) farm, just six kilometres from Mount Pleasant. From there, Peter went on to study wine at Roseworthy Agricultural College, now part of the University of Adelaide. On holidays from school and college, Peter threw himself into helping his parents restore a derelict 1889 bluestone homestead on the farm. Peter found he had a gift for DIY and, guided by a local German-trained master stonemason and builder, he developed considerable building skills of his own. By the time of his first marriage he had thrown himself into converting the property’s meathouse and cellar into a cottage for his young family. Between times, Peter made wine from fruit from the family’s 30 acres (12 hectares) of vines, which include the Chardonnay, Riesling, Cabernet and Shiraz for which the Eden Valley region is famous.


Clockwise from this page: The tower is a landmark feature of Grand Cru Estate; Melinda with the Golden Retrievers; Roz and Peter continue a wine industry tradition established in 1851.





Peter and Roz met through horses and riding remains a keen interest for Roz.



Clockwise from right: A boots ’n’ all approach to gardening; Roz and Peter run cattle and sheep as well as the vineyard; a talented stonemason, Peter has restored or built most of the Estate’s buildings; the Seppelts have turned the dam into a picturesque lake..


Meanwhile, Tasmanian-born Roz attended agricultural college at Glen Ormiston in Victoria and, after graduation, secured jobs in Penola and Naracoorte in South Australia. Always a keen horse rider, Roz and Peter met when she came to Mount Pleasant to compete in an event. The rest, as they say, is history and just over a decade ago, they were married on the farm. “I married the children as well,” Roz says matter-of-factly. “Melinda is now 22 and a chef and Tristan is 21 and training in property development, but we are very much a family unit and everything we do is aimed at working together as a family. Since we took over from Peter’s parents in 2006, we’ve turned paddocks into gardens and the dam into a lake. Everything we’ve done has been hands-on and largely thanks to Peter’s passion for building.” Grand Cru Estate today is a working winery with a weekend restaurant based around a wood-fired pizza oven, a farm for black-faced Suffolk sheep, and the original homestead is now a self-catering accommodation venue for up to three couples. Pretty much everything has been made or renovated by Peter. “He’s put his heart and soul into the place,” Roz says. “Anything that isn’t original has been built by Peter … and anything old will also have received his attention … the restaurant and cellar door, the tower, the homestead, and the cottage.




Clockwise from above: A water feature greets visitors to Grand Cru Estate; shoe lasts make an intriguing wall feature; ripple iron features in the bar.

Visitors to the homestead arrive to fires blazing in the winter, breakfast and, if required, dinner provisions in the fridge, Estate-grown and bottled wines. “They need never venture off the property if they don’t want to,” Roz says. “But if they do, we are strategically positioned about 20 minutes to Angaston in the heart of the Barossa Valley, the same distance to the Adelaide Hills and also to the Murray River.” On farm there are Hattie the Highland cow, Daisy the Hereford, the sheep and horses to provide photo opportunities for visitors. The Golden Retreivers, Malt, Maddie and Maisie are part of the reception committee, and Roz’s “girls”, the hens, provide the wonderful eggs that are part of the breakfast hamper.

“We love to showcase everything that is great about our region and encourage our guests help themselves to the vegie and herb garden and to visit the Saturday farmers’ market in Mount Pleasant,” Roz says. “The best part is when visitors arrive on Friday looked a bit stressed and tired of life and leave two days later looking like completely different people.” In an unexpected twist, the Seppelts have now developed a bit of a sideline in workshops showing people how Peter has achieved all the renovations and improvements. “Everyone loves pizza, particularly from Peter’s wood-fired ovens, so they want to know how to build one,’’ Roz explains. ‘‘Plus he shows people how to build with stone and countless other building skills. It’s one of those turns of events that we could never have predicted, but it does feel very right to be sharing age-old skills and traditions.” 68






eleura is a wonderful time capsule, a theatre of the past. Its magic is the depth of its provenanced collection of household things - some grand but much ephemeral, trivial, amusing... Beleura, an Italianate villa erected in 1864. The auction of Beleura in 1916, attracted Sir George and Lady Tallis. Their youngest son John Tallis, acquired Beleura in 1948, and bequeathed Beleura, to the people of Victoria in 1996. To visit, telephone or see our website. Open: Select days throughout the year A: PO Box 1198, Mornington Vic 3931 T: 03 5975 2027 E: W:



Set in

stone Restoring the heritage homestead and splendid Edna Walling garden at Eurambeen has been a labour of love for a Victorian couple. By Kirst y McKenzi e, photogr aphy by Kim S elby





Clockwise from above: The Beaufort property came with several buildings for guest accommodation; an Edna Walling garden is a feature; in full bloom; the mail box.

As celebratory outings go it was the one that blew all the others out of the water. As Sarah Beaumont recalls her 2012 birthday, her partner, Ian Glover, hit on the idea of a trip to the country to check out a property he’d seen for sale online. Sarah’s career as an organisational development training manager and Ian’s as an air traffic control systems installation manager meant they were always on the go in opposite directions and pretty much passing each other in the hallway of their inner-Melbourne home.

“Apparently all people could see was all the work that was needed. All I could see was the potential in the house.” 72

“We were both living high-stress lives,” Sarah recalls. “So the idea of a tree change had lots of appeal. Our search for a change of pace had led us to look at places in the US, Italy and France, but there was no concrete plan. So when Ian suggested we look at a property on my birthday I thought nothing of it beyond a day in the country.” The property in question was Eurambeen, with a historic homestead on 150 acres (60 hectares) remaining of what was once a 6000-acre (2428-hectare) sheep station near Beaufort on the edge of Victoria’s Western District. Needless to say Sarah and Ian were smitten with the property, its 1850s’ homestead, and Edna Walling garden. With remarkable speed they signed up for the most expensive birthday present Sarah has ever received. “Apparently all people could see was all the work that was needed,” she recalls. “All I could see was the potential in the house, its outbuildings and the garden. As the reality of what we had taken on set in, we spent quite some time wondering what on earth had we done. But we really didn’t have much time to think too hard as we so busy with the renovations.” Fortunately Ian is both incredibly practical and a dab hand at problem solving and was able to do most repairs on his own. Within a year of the tree change he took what must qualify as a Claytons retirement to devote himself to the renovation and Sarah also scaled back her work to allow more time for the project. “We’re lucky that we have complementary skills,” she says. ‘‘I’ve got the big picture covered with the business side and decorating is also




Clockwise from above: Sarah at the front gate; the garden is open by appointment; the grounds frame views of the paddocks; poppy profusion; purple allium flower.

my thing. From the outset we knew that we were going to use part of the house and do up the cottages as self-catering accommodation. Apart from areas such as plumbing and electricals, we were able to achieve most of it DIY. We successfully applied for a grant from the Australian Garden History Society to repair the stonework, but nearly fell off our seats with the initial quotes from stonemasons. Fortunately, however, we got lucky when we found a local bricklayer who has done a brilliant job restoring the stone

The Beggs engaged the celebrated landscape designer, Edna Walling, to extend and embellish the garden to its present area of three acres. 74

walls, which are such a hallmark of an Edna Walling garden.” The first dwelling on Eurambeen was a wooden homestead built for the founding Campbell brothers in 1840. When the Beggs family took over in 1850 they replaced it with a more substantial mixed stone structure with a shearing shed to match. The Beggs made many alterations during their 128-year tenure, most significantly in 1927, when they added a ballroom and sunroom to one side of the original building and a nursery wing on the other. When Sarah and Ian arrived in 2012 they set about turning the nursery wing into an apartment for a couple. Then they turned the old school house into a retreat for two and the former manager’s residence into a threebedroom cottage, bringing the total number of guests they can accommodate to 10. “We called the apartment in the house Mrs Beggs’ wing because it is quite feminine,” Sarah explains. “There is still the potential to create another apartment, which I imagine will be called Theodore’s wing in honour of her husband.” While Sarah adds that work on the house and grounds is never ending, when it came to declaring Eurambeen open for guests, her hand was somewhat forced when she took her first booking. “To add to the pressure it was the new Governor of Victoria,” she says. “We went into a frenzy the two weeks leading up to the visit, but somehow we made it. We try to tailor our hospitality to suit our guests, and I do have a domestic licence, so I can provide dinner for the guests if having just arrived, they don’t feel inclined to drive the nine kilometres to Beaufort, or 50km to Ballarat, for a meal.”






“We were incredibly fortunate to find documentation of Walling’s work in the State Library of Victoria and it included her original designs and watercolours.”



Clockwise from above: Documentation of Walling’s designs was found in the State Library; the resident peacock; climate variation means the plantings have had to change since the 1920s; a prickly pair: birds in a barbed wire nest.


To coincide with the 1920s’ extensions the Beggs engaged the celebrated landscape designer, Edna Walling, to extend and embellish the garden to its present area of three acres. In doing so, Walling added her signature stone walls including a ha-ha wall, a clever means of introducing a barrier to livestock without interrupting the view, so-called for the “ha ha” response elicited from visitors on realising the visual deceit. Sarah and Ian have also devoted countless hours to the restoration of the grounds and say that they have become an attraction in their own right for visitors to the property. “We were incredibly fortunate to find documentation of Walling’s work in the State Library of Victoria,” Sarah says. “It included her original designs and watercolours, correspondence with the Beggs and even budget details. All that was missing was the plant list.”

Serendipity intervened when Sarah met the head gardener of the late Dame Elizabeth Murdoch’s Cruden Farm, another Walling showpiece, and he was able to provide information on the plantings she typically used. “We haven’t been able to use all the plants Walling would have favoured at the time,” Sarah explains. “She was still very much in an English frame of mind and the climate has changed so much during the ensuing decades that it’s simply too hot and dry during the summer to grow those delicate plants.” Sarah and Ian have also taken steps to protect an ephemeral wetland on their property and the remnant redgums that surround it. At the end of last year they bit the bullet and opened the garden to the public. “I was astonished when 1200 people turned up,” Sarah recalls. “ I hadn’t realised how many people in the district have an interest in the


The Museum is open daily from 9:00am to 5:00pm (except Christmas and Boxing Day). Tours operate daily and bookings are essential. Combination tour packages are also available. P: (07) 4658 3737 | F: (07) 4658 0707 | E:

Sir Hudson Fysh Drive, Longreach, Queensland

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Clockwise from above: Amber glass makes an eye-catching display; splendid wood-panelled bedroom; pressed metal in the bathroom; the best variety of bunnies; Bakelite calling.

property. Families of people who had worked on the farm or shorn sheep here, or visited with their relatives turned up. Some brought photographs and memorabilia and it was a wonderful opportunity to piece together some gaps in the history of the farm. It was a huge amount of work, but so worth it. We will doubtless do it again in the future as people seem so interested in the ongoing transformation and it was so rewarding. In the meantime, we open by appointment to private tour groups.” Five years down the track Sarah admits the journey has been equal measures of fulfillment and challenge. “Once I got my head around not being able to duck to the shops if I ran out of something and we bought a freezer and put in a pantry I was on the way to loving country life,” she says. “It’s been character building learning to deal with the disasters and triumphs. Ian pulled up the carpet in the nursery to find

half the floor was termite ridden and had to be replaced. Then when he was working on the sunroom we discovered that underneath the carpet and the newspapers there was this beautiful American oak herringbone parquetry floor.” To others contemplating a tree change, Sarah urges “seize the day”. “We moved away from everything that was familiar and we couldn’t be happier,” she says. “It has been a wonderful experience to find how rewarding life outside the comfort zone can be.” 80

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achIEving the look

Too Hot To Handle Enjoy the latest fashion pieces and the best in heating — the perfect accessories for a winter’s day. c omp i l e d by da r i a k u r i lo


achIEving the look

Baby It’s Cold Outside Stay warm with these versatile and innovative heating designs. LEFT: The clean and simple design of the Courchevel conceals the true nature of its power. With a realistic effect Optiflame log, the electric stove features the illusion of dying embers that can still be seen when the fire is switched off. It has two heat settings with a two-kilowatt heat output. This compact unit can be used for any room in just about any home. ABOVE: Whether you live out in the country or are inspired by it, the Cheminees Philippe French fireplace’s sleek design can suit any room style. The company is the first designer and manufacturer of dual opening door heater and the unique panoramic glass

door lifts up out of view for the pleasure of a real open fire. RIGHT: Making a fire has never been easier with the Scandia Stacker 200. A modern and practical adaptation of Scandia’s most popular wood fire, the fireplace is capable of heating up to 22 squares with minimal required installation space. The compact and easy innovative design, which produces an impressive 10.4 kilowatts of heat output performance, has an efficiency rate of 68 per cent. The additional handy wood storage pedestal doesn’t hurt either. bunnings.

achIEving the look

Cosy Up Soft home accessories perfect for a winter’s night. ABOVE: Keep those toes toasty warm with Lovable’s super soft, super stretchy knitted socks. Available in Clearwater and Primrose Pink. RIGHT: Indulge in cosy afternoons curled up under the pure merino handmade wool chunky knit blanket by Soulmade Designs. The stunning piece will not only bring

nd ing no w. sty le tip ! gia nt kn its ar e tre yo ur ow n it’ s Qu ick an d ea sy to ma ke s ru g or pic k up thi s go rge ou at Za nu i. exa mp le fro m ou r fri en ds warmth but add character and amazing texture to your living space. BELOW: Say goodbye to cold nights with this washable Australian wool electric blanket


that will have you sleeping safely and comfortably in complete warmth. Available from Onkaparinga, the electric blanket is designed to Australian standards with fail-safe overheating

protection and userfriendly seven-heat setting controller. RIGHT: Wrap yourself in Peter Alexander’s cosy quilted hooded gown and you’ll never want to get out of it. Crafted in quilted cotton and polyester fabric, the Quilted Shearling Gown features a waist tie, front pockets, hood and shearling trim. The softness of this piece is hard to resist. peteralexander. FAR RIGHT: Featuring a moulded footbed for extra comfort, the faux fur slider slippers by Next are great for the busy bees. Easily slip in and out of them while doing chores or running between the indoors and outside.

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A plum role For a host of reasons ranging from health benefits and versatility to tangy good taste it’s time for prunes to have their day in the sun. By Ki rst y McKenzi e, food photogr a phy by Le an Timms, st yling by Lis a Ma di gan, farm photogr a phy Mari e R accanello, reci pes Ni ck Gardner & Davi d Ca mpbell

Ann Furner is a woman on a mission. She’s hell bent on helping the humble prune overcome what she sees as decades of bad press. If she has her way, prunes will overcome their nana image and no longer be the butt of bad jokes about starting a movement. “For too long prunes have been regarded as nursery food, or something the elderly eat to keep themselves regular,” she says. “In fact, prunes have so many health benefits that they should be up there with quinoa and kale in terms of trendiness.” Prunes offer a combination of antioxidants, fibre, iron, magnesium, calcium, potassium and vitamin A that can assist in combating a variety of medical conditions including heart disease, diabetes, osteoporosis and digestive problems. They are low GI, which makes them effective for weight control as they make you to feel full and sustain energy for a longer time. They also 88

help prevent sugar cravings and can assist in alleviating symptoms of pregnancy such as nausea and high blood pressure. Their iron, vitamin K and beta carotene contents are more reasons to embrace the fruit. And yes, their high natural fibre content means they are great for digestive health. In these times, when it seems gut health is primary preoccupation of a significant proportion the population, it’s a wonder they haven’t been accorded hero status. Of course Ann has a vested interest in seeing the prune recognised for what she calls its superfood properties. She and her husband, Andrew Mehme, grow prunes on their 50-acre (20-hectare) farm at Yenda in the NSW Riverina district and she is also the Australian Prune Industry Association’s industry development officer. Ann grew up on a broadacre farm where her parents grew rice and later diversified into cotton. She studied horticulture and agronomy before gaining a position with the Yenda Co-

producer profile

op, which is where she met Andrew, an accountant, who is now the company secretary. “I always wanted to be my own boss,” she explains. “So in 2009 when the opportunity came up to buy a farm, it was too good to pass up.” The farm already had an established 16-acre (6.5-hectare) prune orchard and Ann and Andrew have subsequently pulled up a vineyard to plant more prune trees. While they grow four varieties of prunes, all are clones of the French D’Argen plum, which is ideal for drying because of its high level of natural sugars, giving it an intense flavour when dehydrated, firm skin and the ability to reabsorb moisture in cooking. “Australians currently consume between 5000 and 6000 tonnes of prunes each year,” Ann says. “The Australian industry only produces about 3000 tonnes, so there is a lot of room for growth. There are about 70 growers in the Riverina mainly around Griffith and Young and I would like to see more of them gradually coming on board. All Australian prunes are tunnel dried within 24 hours of picking, which means there is more quality control on our fruit than imports, which may have been sun-dried.” One of the major limitations on expansion of the industry is the availability of dehydrators. “There are only 20 dehydrators in our area, so there is a limit to how many prunes they can push through,” she explains. “As all the fruit ripens in late summer and early autumn, there is high demand for the dryers. At the moment Andrew and I contract out our picking and drying, but we are looking

Clockwise from left: Ann Furner on her farm; all prunes are made from clones of the D’Argen plum; springtime in the orchard; Ann and Andrew’s daughter, Emily, enjoys a plum.


producer profile Pork and Prune Vietnamese Banh Mi

----Recipe by David Campbell, serves 4 MEATBALLS 2 shallots 2 cloves garlic 1 small knob ginger 100g peanuts 60ml fish sauce 1kg lean pork mince 200g chopped prunes

Clockwise from right: Pork and Prune Vietnamese Banh Mi; plums ready for dehydrating; tractor work in the orchard; Texan-style Prune BBQ Sauce; Prune & Irish Whiskey Layered Crème Brûlée with Cardamom Spiced Almond Cake


a new technology from Switzerland at the moment, at w which may give us more control over our harvest.” As the local industry is small, Ann adds that A Australian growers are reliant on the research and development work being done overseas. “We are waiting on research that is being done in California on the effects of prunes on bone health,” she explains. “We’re hopeful that within a couple of years, we will be able to quantify exactly how many prunes a day will help combat certain conditions.” In the meantime, in a bid to shake off the “stewed prune and rice pudding” image, the Australian Prune Industry Association has lli d the help of chefs David Campbell of Berry’s enlisted Hungry Duck and Nowra’s Wharf Restaurant and Nick Gardner of Eschalot at Berrima to come up with contemporary ways of cooking with prunes. They range from pairings with spice in curries and tagines and lending a distinctive tang to a cosmopolitan cocktail, to providing a rich caramel fudge flavour in all manner of desserts. “Prunes are a great complement to white meats such as pork, chicken and quail,” Nick says. “They add a beautiful sweetness to balance with fat and salt.” David adds that the reason he loves cooking with prunes is their versatility. “They have great natural sweetness,” he says. “But more importantly they have that elusive umami, that fifth dimension of flavour that Japanese chefs know so well.”

BANH MI 50ml sriracha chilli sauce 100ml mayonnaise 4 crusty baguette rolls 12 pork and prune meatballs Handful pickled carrot and daikon cup rice vinegar Pinch of sugar 1 bunch coriander, leaves picked Chopped red chilli (optional)

Preheat oven to 180°C. To make the meatballs roughly chop shallots, garlic and ginger and place in mortar and pestle. Pound together with peanuts, add fish sauce. Place the pork and prunes in a large bowl and add the mixture from the mortar and pestle. Mix together by hand and then shape into balls. (It should makes about 20 balls.) Place meatballs on a baking sheet and cook in preheated oven for about 10 minutes or until cooked through. Mix together sriracha sauce and mayonnaise and generously spread on each roll. Cut the carrot and daikon into fine dice. Mix together with rice vinegar and a pinch of sugar. Fill the rolls with pickles, coriander and chilli. Top with pork and prune meatballs.

producer profile Prune & Irish Whiskey Layered Crème Brûlée with Cardamom Spiced Almond Cake

----Recipe by Nick Gardner, serves 6–8 ALMOND CAKE 100g butter 30g plain flour 150g icing sugar 1 teaspoon ground cardamom 85g almond meal Pinch of salt 3 egg whites Extra icing sugar, for dusting

BRÛLÉES 200g prunes, softened by soaking in hot water 90ml whiskey 2 tablespoons cornflour 8 large egg yolks 240ml milk 2 vanilla beans, scraped 75g castor sugar 600ml cream Extra castor sugar, for sprinkling Fresh figs, to serve

To make almond cake, preheat oven to 200°C. Place butter in saucepan over medium heat and cook until golden brown. Set aside to cool. Mix flour, sugar, cardamom, almond meal and salt in a bowl. Whisk egg whites until firm peaks form. Add cooled brown butter then fold in dry ingredients. Set batter aside for 1 hour in fridge. Pour batter into a baking tray lined with baking paper and bake in preheated oven for 20 minutes or until a skewer tests clean. Cool in fridge, cut into fingers and

Texan-style Prune BBQ Sauce

----Recipe by David Campbell, makes 500ml BBQ sauce 250g prunes 60ml water ½ brown onion, finely chopped ½ red capsicum, finely chopped 60ml white vinegar

120g brown sugar 1 teaspoon ground cinnamon 2 cloves ½ teaspoon black pepper ½ teaspoon salt

Combine all ingredients in a medium saucepan, place on heat and bring to the boil. Reduce heat and simmer for 15 minutes. Place in blender and process until till smooth. Use as BBQ sauce or as a marinade. It is delicious when basted often on pork back ribs cooked gently over coals.


producer profile dust the almond cake with extra icing sugar. To make brûlées, blend prunes and whiskey in food processor until smooth and divide between 6 ramekins making a flat, even layer. Mix cornflour and egg yolks together in a large bowl. Combine milk, vanilla and sugar in a medium saucepan, place over heat and bring to a simmer. Pour the hot milk mixture into egg yolk mixture and use a whisk to incorporate. Add cream into the mixture. Continue to whisk to ensure no lumps are formed. Pour mixture back into saucepan and cook, whisking continuously, for 1½ mins or until custard thickens. Remove from heat, strain mixture into a jug and pour into the prune-filled moulds. Set, uncovered, in fridge for at least 4 hours. Evenly sprinkle extra sugar over brûlées and torch with blowtorch or under a grill until the sugar is dark brown. Serve immediately with fresh figs and almond cake on side.

Layered Prune, Salted Caramel & Dark Chocolate Slice

----Recipe by Nick Gardner, makes 18 BASE LAYER 150g plain flour 110g brown sugar 40g desiccated coconut 125g butter, melted Pinch of salt SALTED CARAMEL LAYER 2 cans condensed milk 100g golden syrup 125g butter Pinch of sea salt

----Recipe by David Campbell, makes 1 30ml prune juice 30ml cranberry juice 30ml vodka

15ml Cointreau 15ml lime juice Lime slice, to garnish

Combine all ingredients in a muddling glass. Shake well with ice, pour into chilled martini glass. Garnish with lime. 92

CHOCOLATE TOPPING 200g dark chocolate 50g butter

To make the base, preheat oven to 180°C. Line an 18cm x 25cm slice tin with baking paper. Mix all dry ingredients together in a large bowl, pour in melted butter and mix well. Press mixture into tray and bake in preheated oven for 15-20 minutes or until light brown. Remove from oven and allow to cool. To make the salted caramel, combine all

Clockwise from above: Chefs Nick Gardner and David Campbell; Layered Prune, Salted Caramel & Dark Chocolate Slice; Prune and Cranberry Cosmopolitan.

Prune and Cranberry Cosmopolitan (The Very Dirty Cosmopolitan)

PRUNE LAYER 300g prunes 300g water 70g butter 3 tablespoons golden syrup Pinch of salt ingredients together in a saucepan. Bring to the boil, stirring constantly. Smooth the caramel over the cooled base and bake for a further 15-20 minutes or until firm, set and golden. Remove from oven and allow to cool. To make the prune layer mix all ingredients in a medium saucepan. Place over medium heat and bring to the boil. Cook, stirring frequently, until liquid has almost completely evaporated. Pour all contents into a food processor and blend until smooth. Spread prune layer over firm caramel layer and set in fridge. To make the chocolate topping, melt chocolate and butter in a bowl in 30-second intervals in the microwave until just melted. Stir until smooth and glossy. Take the slice out of the fridge and spread the chocolate over the prune layer ensuring the chocolate layer is even and smooth, swirl the top for a your desired look. Set in fridge for at least 1 hour. Once set, cut into portions as desired.

cooking schools

Brush up on your kitchen skills with a cook’s tour around the country. c o m p i l e d b y da r i a k u r i lo

Latasha’s Kitchen (WA)

Outdoors on Parade (SA)

What better way to learn how to cook than in the comfort of your own home? Based in Western Australia, Latasha’s Kitchen was originally a cafe owned by Latasha Menon, who now produces a specialist range of home-style pastes, condiments, relishes and dressings. Using these aromatic and flavoursome ingredients, Latasha demonstrates the way to a perfect dish by conducting the class in your home. From learning to cook the dishes you find most difficult to getting right your old favourites, you get to customise your own class by choosing a selection of dishes you want to create. Each class lasts four hours and at the end of day you will be left with enough food to feed 10 people, three of Latasha’s products, recipe cards and a whole lot of foodie knowledge.

Situated in the centre of Adelaide, Outdoors on Parade is a vibrant combination of homewares store, cafe and cooking school. The school offers cooking classes in the evening, making it a comfortable and convenient option for passionate foodies who are busy during the day. The classes are run by reputable head chefs of various award-winning restaurants including Lachlan Colwill from Hentley Farm and Dioni Flanagan from The Currant Shed. From Mediterranean and Middle Eastern cuisine to Christmas meals and fusions of Asian and Australian dishes, Outdoors on Parade offers something for everybody.

Scoffed (SA)

Clockwise from above: A scallop dish from Scoffed, short for School of Food and Fun; Latasha Menon dishes up some spice; having fun at Scoffed; Adelaide’s Outdoors on Parade; Bishop’s Court; OTAO Kitchen explores the Vietnamese table in all its diversity; Pork Ewe Deli classes range from Europe to the Middle East.


When you want to escape the corporate life and have a passion for food, you end up with a fun, interactive and social cooking school. That’s how Scoffed Cooking School was born, after Nadine Silverberg and Mark Busse gave into their drive for creating delicious food. The duo created the school with the philosophy that having fun is just as important as measuring ingredients. Each of their classes targets a specific market or age group, including adult and kids’ classes, birthday parties and corporate events. Whether you don’t know how to cook, are someone who struggles for recipe inspiration, or you suffer food allergies, then this school will be right for you.

Pork Ewe Deli (NSW) Shannon and Craig Davis’s love affair with the humble cheese is what inspired them to bring the taste of Europe to the Hunter Valley and open Pork Ewe Deli. Based in Mayfield, Newcastle, the duo runs intimate cooking classes for a maximum of 12 participants. Working closely with the instructor, students learn to cook with European ingredients, some of which they may have not have used previously. From hand-crafted fresh chorizo to making mozzarella, the philosophy is to celebrate good local produce in simple and delicious recipes. Middle Eastern cuisine classes with Rita Dixon, who owns the renowned Hunter Valley cooking school, My Father’s Table, are also available.

OTAO Kitchen (Vic) Delicious and affordable, OTAO Kitchen offers private and group cooking classes, where guests can learn to prepare traditional, authentic Vietnamese dishes. Run by Chef Ha Nguyen, the school explores all aspects of Vietnamese cuisine with classes including Hoi An Beach food, Hanoi Classics and French-inspired Vietnamese. Students can also embark on a foodie journey as part of the Taste of Vietnam class where Ha takes you through the renowned Little Saigon area of Melbourne to purchase fresh ingredients to use later on in the class that day.

Bishop’s Court (NSW) Talented cook Christine Le Fevre runs cookings schools at Bishop’s Court, in Australia's oldest inland settlement, Bathurst. The classes are a popular component of a weekend away for guests staying at the boutique hotel. Classes can be tailored to the visitors’ needs and are a great activity for birthdays, couples’ weekends and family get togethers. Bishop’s Court cooking program has a variety of interesting classes coming up so bookings are advised. Enjoy learning the art of making great coffee on the first Monday of every month or become an expert at using only four ingredients in a recipe. Let us know about your forthcoming classes by writing to us at Locked Bag 154, North Ryde, NSW 1670 or emailing

cooking schools


achIEving the look

Celebrating Comfort These bedroom essentials set the scene for a soft and stylish night’s sleep. c omp i l e d by da r i a k u r i lo


achIEving the look

Gently Does It Comfort reigns supreme with this bevy of beautiful blankets, sheets and duvets. ABOVE: Enhance your bedroom with one of In The Sac’s newest collection pieces, the Embroidered Quilt Set. Each piece of the set has been embroidered with a delicate border, mixing the softest comfortable feel of 100 per cent linen with subdued elegance. LEFT: This very pretty floral print with soft shades of green is Laura Ashley’s Wisteria Pistachio bedlinen collection. The beautiful design will transform any bedroom into a delicately serene space and will ensure unsurpassed comfort.

Sigurðardóttir, the knot is available in six different colours and is made from a stuffed wool tube. RIGHT: Is winter coming? That’s okay, because you can snuggle up with this Breville lavish velvet heated throw. It’s the perfect companion for watching a movie, reading a book or simply relaxing. Adjust the level of warmth using three variable heat settings on the detachable controller. With an auto-off safety feature and Thermoguard overheat protection, be safe and cosy while hibernating on dreary winter days.

to ov ers ize kn ots sty le tip ! Fro m gia nt kn its wo rld th ese da ys. big is bea uti ful in th e des ign

ABOVE & RIGHT: A new design trend is taking over and it’s these eccentriclooking knot cushions by Design House Stockholm. Created by Icelandic designer Ragnheiður Ösp

LEFT: Nothing screams warm and comfy like a Hungarian goose down and feather pillow. Manufactured in Europe and distributed by Australian brand, Onkaparinga, this pillow is guaranteed to ensure a good night’s rest.


achIEving the look RIGHT: A delicate, traditional design with a modern twist, the Mia quilt cover set is crisp white with a modern patterned reverse. This 100 per cent cotton quilt cover set will add a glamorous touch to any bedroom. Available in queen or king size. BELOW: Add some texture when dressing the bed with In The Sac’s Waffle European pillowcases. Sewn in Europe with a linen and cotton mix, they come in four different colours.

Finishing Touches Make your room shine with these stylish dĂŠcor pieces. LEFT: Relaxed good looks exude from this rope-woven design of the Keely Table Lamp from Amalfi. The neutral tones are sure to fit any style of bedroom and add character to the space. RIGHT: This gorgeous oak bedside table features classic styling and a convenient drawer and shelf for storing books or magazines. The simple style is perfect for holding all your bedside essentials, and will suit any style from French Provincial and Hamptons to classic and contemporary. lavenderhill


en ha nc e sty le tip ! Ne utr al ac cen ts Natur al fib res pra cti ca lly an y set tin g AS th an d tim ber s wo rk we ll wi sch em es. em po ra ryy an d tra dit ion al co nttem

ABOVE: Storage is key to a great bedroom, and this nude leather strap shelf is the perfect addition for holding your essentials. Try adding some flowers or an ornament for a more stylish look.


Unique collections of elegant bed linen, quilts, throws, curtains and other sophisticated textile accessories. For stockists visit – or email –

achIEving the look

pla ce ... yo u ca n sty le tip ! ev ery thi ng in its ge. kee pin g yo ur ne ve r ha ve to o mu ch sto ra ate s cle an lin es. clu tte r un der co nt ro l cre

LEFT: Get that custom look for less. This hook-and-shelf unit is edged with beautiful wooden moulding. You can line up as many as you need; they fit right in as though they were built specifically for your space. BELOW LEFT: Therapy Range Limited Edition is fragranced with Amber & Vanilla Musk — a range which embodies elegance and luxury and will immerse your bedroom in pure decadence. thearomatherapy BELOW: Paying homage to him and her and the contrast of dark and light, the limited edition Duality Collection by Australian fragrance house, TÄNDA Modern, offers two high quality scents. YIN’s blackened wax features notes of patchouli, sandalwood, cinnamon, bergamot, cedarwood, amber and incense. In contrast, YANG features notes of sea salt, chamomile, aloe, violet leaf and black pepper.


162 Bungaree Road, Pendle Hill NSW 2145 Phone: (02) 9896 0109 Email:

Visit our website


Traditional restorers of cast iron items in authentic Vitreous enamel Antique baths is the only company in Australia today restoring old cast iron baths and manufacturing using the traditional Vitreous (porcelain) enamel method, which has stood the test of time for over a century. The only company in Australia that can restore Heritage Listed cast iron items. With over twenty seven years in the business, this family run company prides itself on the personalised and friendly service it offers and

on the quality of its product. Clients can choose from a huge selection of baths and basins, some dating back to the 19th Century, including the rare and unusual. Antique Baths have a wide range of clientele, ranging from families with small children that love to have toys while bathing, to celebrities and professional people, from Sydney to Perth, Darwin to Melbourne, and everywhere in between.


escape routes

Bruny b a plate Passionate producers have helped put this microcosm of Tasmania firmly on the map. Wo r d s by Da ri a K u ri lo, P h oto g r a p hy by K e n Br a s s & Da ri a K u ri lo


escape routes

Clockwise from below: Tess Peterson guides a cheese tasting at Bruny Island Cheese Co.; the view to South Bruny from The Neck; cheeses in the maturation room; an ode to milk; baker John Bullock at the cheesery.


The ferry trip across the d’Entrecasteaux Channel from Kettering in Tasmania’s south to Bruny Island may only take 20 minutes, but it delivers visitors to an experience light years removed from the workaday world. The island (Bruny) off the island (Tasmania) off the island (Australia) has it all: dramatic scenery, artisan food and wine, wildlife at every turn and some hidden accommodation gems. The locals, who are mostly farmers and business owners, rarely need to think about heading to the mainland, when Bruny pretty much answers all their needs. You can see Bruny Island from Hobart and get an even better view from the top of Mount Wellington. It’s a 40-minute drive from the city to jump on the ferry, where there may be a short queue, as you can’t pre-book. There’s no public transport on the island either, so tourists and the 700-something residents need a car or a tour bus to travel its 100-kilometre length. In fact, Bruny is two smaller islands connected by a long, thin sandbank called The Neck. Our Air BnB accommodation was the charming 110-yearold Christopher Lumsden cottage, affectionately known by the locals as The Dolls House. Our neighbour was Bruny Island Cheese Co, which is home of Nick Haddow’s famous cheese. Along with amazing cheeses, they also serve wood-fired pizza and bake their own bread. We stopped here for lunch and it’s definitely worth adding to your Bruny Island bucket list. The small shop and restaurant can get quite busy, which

is no surprise as their cheeses are made and matured using traditional artisanal techniques and highest quality cow’s and goat’s milk. “We currently get our milk from Derwent Valley,” Tess Peterson says as she guides us through a tasting. “We recently purchased a farm at Glen Huon and are in the process of securing a herd of cows. We’re looking for heritage breeds such as the Brown Swiss. When choosing cows you have to be mindful of protein content, fat, yield and flavour.” Tess is originally from the US and came to Tasmania with her partner, Halsey Swetzoff, who is the cheesemaker at Bruny Island Cheese Co. After earning his cheesemaking licence, Halsey joined Nick in producing different variations of cheese, specialising in raw milk varieties. Having grown up in a family of cooks, Nick’s passion for good food, especially cheese, and wine was nurtured by working in some of Adelaide’s best restaurants. He then travelled around Europe for 10 years working with many cheesemakers. He’s also one of the faces of SBS series Gourmet Farmer, but it’s his cheese, not his television fame, that brings people to Bruny in droves. We went into the cheese factory, which is visible from the shopfront, and where gumboot-clad workers perform the alchemy that transmutes milk into cheese. Our team was lucky enough to try some of their best cheeses. This included the very pungent 1792, with a pinkish-orange rind matured on Huon pine boards, and the milder-tasting O.D.O.,which stands for one day old, a fresh cheese marinated in olive oil, roasted garlic, herbs and roasted red capsicum. There was also

escape routes

Bruny is two smaller islands connected by a long, thin sandbank called The Neck.


escape routes Tom (or as Tess calls it, Pioneer Tom) with a natural grey rind on the outside that develops over five months of ageing, and George, which was named after Nick’s father, a semi-hard cheese that is aged for five months until the curd is quite savoury. Our favourite however, had to be Raw Milk C2, made in the style of cheese found in the mountainous regions of France and northern Italy, using raw, unpasteurised milk and matured for six to 12 months. Its salty and nutty aroma and flavour will have you coming back for more. Behind the cheesery is the Bruny Island Beer Co., which basically started as a conversation between a cheesemaker and a brewer. Nick and Ewan Hunter, formerly of Tasmanian stalwarts Seven Sheds, Moo Brew and Lark Distillery, designed the brewery around a shared enthusiasm for fermentation and regionally distinctive, artisan produce. Ewan was a thirsty university student when he started home brewing, which eventually led to a full-time career. He earned his licence in early January 2016, and by end of the next month he created his first ever beer, the Farm Ale. “My goal is to make my beers as Tasmanian as possible,” Ewan says, as he shows us around his unique brewhouse built from recycled dairy equipment sourced from local farms. “I’m born and raised Tasmanian, and I’m inspired by the hops, barley, wheat, oats, honey, fruit, micro-organisms and native plants that thrive in Tasmania’s mild climate.” His Farm Ale holds earthy grain sweetness while the Oxymoron features a caramel taste, distinguished by

aromatic hops. We also tried the Whey Stout, which uses Raw Milk C2 that’s left over from the cheesery. The ale yeast cannot digest the lactose in the whey, meaning it remains in the beer after fermentation adding texture and sweetness with a hint of bitterness. A minute’s drive away is oyster bar Get Shucked, owned by Susanne Macefield. “One day I went on vacation to Fiji and I decided to quit my health administration job,” Susanna explains as we stand on the boat and watch her oyster farmer, Dave Roser, bring out a crate of fresh oysters. “I looked into oyster farming while I was in Fiji and thought this is something that I can do. I like to experience the seasons so I decided to buy an oyster farm on Bruny Island.” Open every day of the week, the oyster cellar door offers freshly shucked oysters from their lease, which is only a few hundred metres away — a measure of how fresh they are. Dave goes out on the boat several times a day from early morning and brings in 250 dozen oysters from the water every day. The bay-to-bar dining even includes possibly the world’s only drive-through oyster bar. From here we continue to Bruny Island Premium Wines, Australia’s most southern vineyard where friendly sheep roam among the vines. A fairly extensive menu awaits and for lunch it’s the Bruny Island tasting platter, which basically contains little bites of heavenly local produce. Sustainability on the island is reflected in the ingredients, with dishes such as wallaby burger and wallaby and possum kransky. The

Clockwise from above: Bruny boasts Australia's southernmost vineyard; tasting plate at Bruny Island Premium Wines; Get Shucked’s Suzanne Macefield; wallaby sang choi bao at Bruny Island Premium Wines; a freshly shucked oyster; cliffs on South Bruny Island.


“I looked into oyster farming while I was in Fiji and thought this is something that I can do. I like to experience the seasons so I decided to buy an oyster farm on Bruny Island.�

escape routes wine and cider are hand-crafted on site and their Reserve Pinot comes highly recommended. The restaurant gets some of its produce from Bruny Island Food, a small farm owned by Ross O’Meara. He makes a range of pork products from the free-range, rare breed pigs he raises on the farm and sells them at his own stall each Sunday at the Hobart Farm Gate Market. His flavoursome sausages are known by the locals as Rossages and go well with mashed potato and salad. It’s impossible to tire of the dining options on Bruny Island. For those who love whisky and may not have the time to visit all of Tasmania’s distilleries, Bruny Island House of Whisky in North Bruny represents the entire range of award-winning single malts in one place. There’s also the Bruny Island Smokehouse, which specialises in premium wholesale smoked produce such as salmon, trout, chicken and wallaby. Smokehouse owner Tony McLaine sources fresh local produce from the island and hot smokes the meats in a neat functional smoker; a true local of the island. The smokehouse is closed during cherry season as Black Devil Cherries takes over the venue to sell direct to the public. No meal should end without dessert, and there are a few worth-a-detour options on Bruny. Bruny Island Berry Farm, located in Adventure Bay displays cases full of tempting treats: cheesecakes dripping with berry coulis, berry tarts and berry muffins, and champagne jellies brimming with berries. Owner and berry farmer Graham O’Keefe inherited

Clockwise from right: Ice cream and jelly at the berry farm; the farm is great for coffee and snacks; Graham O’Keefe at his farm; coastline seen from Bruny Island Cruises; HQ for Bruny Island fudge.


the property from his father-in-law. Originally it was agricultural and, while Graham had many options of what to do with the land, he chose to farm berries. “Weather can be a challenge, but berries are quite forgiving,” he says. “We have many different types of berries and visitors can pick their own including my own-grown jostberries. We also offer our famous berry jelly.” Our final stop was Bruny Island Providore, also in Adventure Bay. Here we stocked up on homemade fudge off-cuts, handmade by Michael Carnes. Be warned: once you start, it’s extremely difficult to stop. The island fudge shop is on Michael and his partner, Bob Lavers’ property, which is also home to the wonderful 25-hectare garden called Hiba. The garden unfolds from the drive, which affords extraordinary views across the water to Cape Queen Elizabeth. To get up-close with nature and wildlife, local hikes and drives reveal the island’s startling beauty. Different tours and cruises are available, including Bruny Island Cruises’ highly adventurous three-hour tour, where visitors explore the wilderness and rugged coastline of Bruny Island. White wallabies and penguins are considered locals too and can be found roaming certain areas at certain times of day. And we must not forget about Lady Aurora and her light-fantastic show in the night. While Australian Country covered a lot of ground, after a few hectic days we still had a long list of must-dos for a return visit. Bruny can be explored in day trips from

re Bay on unded by que to the st while oximity white rly facing hing and perties; d The erfect for space. . Nestled into the open bushland of Adventure Bay on 33 acreas you are guaranteed privacy. Surrounded by wallabies including the white wallaby (unique to the area), great photographic opportunities exist while experiencing the local wildlife in close proximity and only a 400 metre walk to the beautiful white sands of Adventure Bay Beach ... a northerly facing beach which is fabulous for swimming, ďŹ shing and boating. Adventure Bay Retreat consists of two properties; the Spa Cottage for a romantic getaway and The Lodge, sleeping eight in three bedrooms, perfect for the family or a couple wanting a little extra space. Options exist to rent one or both properties.

49 Hayes Road, Adventure Bay | Bruny Island TAS 7150 | +61 419 300 392

escape routes

the mainland where there are lots of other reasons to linger longer in this precious part of Tasmania. There are culinary delights awaiting at Peppermint Bay in Woodbridge, a water-fronting restaurant showcasing local produce. Lunch comes with award-winning Pinot Noirs, including the 2015 Jimmy Watson trophy winner for Australia’s best one-totwo-year-old red wine, at Home Hill Wines at Ranelagh. But if it’s Asian flavours you’re craving, word has it that Phuong’s Vietnamese Café in the blink-and-you’ll-miss-it village of Electrona is the spot for the best bowl of pho you’ll find outside of Melbourne’s Richmond. Less than an hour after leaving the ferry we were back at Hobart’s airport preparing for the flight back to reality on the bigger mainland, our luggage bulging with consumable souvenirs. The obligatory pause before take-off provided an oppportunity to reflect on the glories of this small and independent world; an unspoiled community on the edge of the earth. We will return. PLACES TO STAY Adventure Bay Retreat: A cluster of selfcatering accommodation options close to the water. adventurebay Bruny Ocean Cottage: A three-bedroom beachfront cottage in Adventure Bay. brunyocean PLACES TO EAT Bruny Island Berry Farm. Berry delicious treats and lunches. brunyislandberry Bruny Island Premium Wines: Wine tastings, hand-crafted cider and local produce at Australia’s southern-most vineyard. brunyisland Bruny Island Cheese Co.: Artisan cheeses, souvenirs and great pizza. Get Shucked Oysters: They don’t come any fresher or from more pristine waters. Bruny Island 110

Providore: Fudge and sweet delights at Adventure Bay. Peppermint Bay: Local produce in a waterfront restaurant at Woodbridge. Home Hill Wines: Wine tastings, including much-accoladed Pinots, lunch, morning and afternoon teas at Ranelagh. THINGS TO DO Bruny Island Ferry: At least 10 services per day. Bruny Island Long Weekend: A three-day guided food and walking tour with luxury camping. brunyislandlong Bruny Island Cruises: Rob Pennicott’s spectacular coastal and wildlife cruises. Bruny Island House of Whisky: Taste all of Tassie’s top drops without having to visit each distillery. tasmanianhouseof

Clockwise from above: Basking fur seals; the Cape Bruny lighthouse; swanning about in Adventure Bay; Bruny’s famous white wallabies can be seen around Adventure Bay.

escape routes

“This is the most outstanding representation of the Tasmanian Single Malt Whisky Industry that I have seen anywhere” Bill Lark, November 2014

The Bruny Island House of Whisky is a unique, purely Tasmanian Single Malt whisky tasting bar, offering an exclusive Tasmanian whisky experience. Representing the entire Tasmanian Single Malt Whisky industry, we hold the largest known collection of Tasmanian single malts, with 65 different expressions currently on tasting. Our signiÀcant range specialises in some very rare, collectable and limited releases. We believe that such highly awarded, world renown, single malts such as these, stand out on their own and deserve the representation that reÁects their excellence. We pride ourselves on our exceptional presentation and the personalised tasting experiences offered to those who love single malt whisky and are wanting to learn more about them.

Recently we have extended our range into Tasmanian Gins, holding the largest known selection of purely Tasmanian gins, with 36 currently on tasting. Bruny Island House of Whisky is home to Trappers Hut single cask release & Seclusion Limited Release Gins. Situated just 3kms from the ferry terminal the breath-taking position takes in stunning water views across Bruny Island, and the D’Entrecasteaux Channel all the way to Kunanyi (Mount Wellington) in Hobart. Simply a ‘must do’ highlight for both travellers to Bruny Island, and single malt whisky and gin lovers.

Winner of the ‘Award of Excellence’ for the ‘Best Specialty Bar in Tasmania’ 2015 THA Awards Nine Tasmanian Fine Food Awards / 2011 / 2013 - 2 x Gold, 5 x Silver, 2 x Bronze

Indulge and treat yourself to our fresh, quality desserts. Some need to take a walk on the beach afterwards!

Bruny Island

(One of Tasmania’s best kept secrets)

Bruny is a unique island with sweeping beaches, spectacular capes, rainforests, wild Áowers and abundant birdlife. Access to Bruny Island is by the vehicular ferry ‘Mirambeena’, which departs from Kettering (approx. 35 minutes travelling time south of Hobart), 12 times per day. From October 1 a second ferry provides an additional seven trips daily throughout the summer. ‘Mirambeena’ can carry up to 65 passenger vehicles in any one trip, and the crossing time is approximately 15 minutes. The Bruny Island Ferry Company request that care be taken when driving at night to avoid damage both to the wildlife and to your vehicle, so please drive safely and slowly after dark.

Bruny Island Berry Farm is located at “Woodleigh”, a 12-hectare beachfront property at Adventure Bay on South Bruny Island.

550 Adventure Bay Road, Bruny Island TAS 7150 P: (03) 6293 1055 E: We operate 7 days a week, 10am-5pm until late April (we close for the Winter months) FOR MORE INFORMATION ABOUT THE BRUNY ISLAND FERRY SERVICE Ferry Timetable Information - 03 6273 6725 Bruny Island Ferry Company - Operator Cash recommended - EFTPOS facilities are limited

Bruny Ocean


FOR MORE INFORMATION ABOUT BRUNY ISLAND Phone the Bruny D’Entrecasteaux Visitor Centre on 03 6267 4494.

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World-wide experienced Chefs Mark and Suzie wish to delight your taste buds as they serve Bruny Island farm fresh produce, seafood, platters, tapas, gourmet burgers, children’s meals, coffee and sweet treats. The team at the vineyard embrace their impressive credentials and culinary expertise as they work together to provide customers with the best dining experience on the island. Perfectly matched with our Premium Wines, Cider and 5BTNBOJBODSBGUCFFSª

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Opportunity knocks Fairholme College student Holly Bradley was part of a select group of dancers recently chosen to travel to Europe to further their career ambitions. by Kirsty McKenzi e While the term opportunity of a lifetime is bandied about all too frequently, a group of young dancers from south-east Queensland recently experienced the real deal when they travelled to Europe to perform and further their training. 114

The troupe of six are members of the National Conservatoire of Ballet, the only professional ballet company for young dancers in the Darling Downs, Toowoomba and Lockyer Valley region. They attended and performed at the International Dance Council’s invitation-only 50th World Congress in Athens and Fiestalonia Milenio, an international dance festival in Tuscany, Italy. The fortunate, and it goes without saying, hard-working group of dancers includes Holly Bradley, a year 11 student at Toowoomba’s Fairholme College. For Holly, the opportunity was one she has worked towards since she had her first dance class at the age of three. She started dancing with a local school in her home town of Dalby and has progressed through the levels. Since she came to Fairholme as a boarder in year 8 she transferred to Toowoomba’s Dance Force school where she learns jazz,

spotlight on education

Clockwise from left: Holly is leaping towards her career; she studies all forms of dance; classical is part of Conservatoire of Ballet’s repertoire; the girls perform to professional standards.

contemporary, ballet and hip hop. As well she is studying dance as part of her year 12 curriculum, which brings her weekly commitment to 10 to 12 hours. In addition, she devotes a further five hours on weekends to rehearsals and training with the Conservatoire company. She describes the workload as an honour, much as it was in 2013, when at the age of 12, she was the youngest student to be accepted into the Conservatoire, and last year, when also as a representative of the youth company, she attended 10 days of workshops in Budapest, Hungary. The girls can thank the Conservatoire’s director, Sarah Brown, for these fantastic opportunities. Originally from Crows Nest, Sarah has had a long career in dance and has worked for companies all over Australia and Europe. When she “retired” from dance four years ago, she moved to Plainland in the Lockyer Valley to be closer to her truck-

driving husband. “I thought I would take some master classes to country dance schools,” she says. “Students in the regions don’t have much opportunity to extend themselves unless they go to workshops in the capital cities, so it seemed a good way to expose them to different techniques, attitudes and a level of professionalism that they mightn’t otherwise experience.” The enthusiastic response encouraged Sarah to establish the Conservatoire company, which is open by audition, to dancers above the age of eight. The company, which has its studio in Toowoomba, works alongside the local dance schools in the area. “We acknowledge the importance of the local dance schools,” Sarah explains. “The students must continue classes at their chosen schools and our rehearsals and master classes are weekends only. Our last term ends early in recognition of the work the girls are doing at that


spotlight on education

Above: Fairholme’s first Wirra Wirra Street school building was originally the Cameron family’s Toowoomba home. Below: Today Fairholme has 800-plus students.


time on their end-of-year concerts for their dance schools.” The ballet company performs two main seasons a year where members perform both traditional choreography as well new works in either classical and or contemporary fields. Touring is part of the package, depending upon the students’ availability and all company members participate in workshops and masterclasses with both national and international dancers and choreographers at no extra cost. It’s thanks to Sarah’s extensive industry contacts internationally that she has been able to offer the students the opportunity of also travelling overseas. “Most of these girls will be looking at a career somewhere in the performing arts,” she says. “By travelling overseas, they are not just being exposed to different fields of dance, they are opening themselves to opportunity and making

contacts. Through the lectures, masterclasses, workshops and performances they are seeing and being seen by professionals from more than 200 countries.” Needless to say it takes a lot of dedication, not least of all from Sarah, who fundraised till she dropped in the lead up to the trip. In doing so she added organising everything from sausage sizzles and high teas to a masquerade ball to her already packed schedule, which includes still dancing professionally in Brisbane, a packed teaching schedule and raising four children, the youngest of whom is only one. As Holly and her fellow company members boarded the jet for Europe it was a far cry from Fairholme’s early days 100 years ago, when six students from the junior school took a horse-drawn bus to move to their new campus in Toowoomba’s Wirra Wirra Street. The senior students followed them a few months later and the early classes were held in Cameron family homestead on a property called Fairholme. It had been sold to the Presbyterian Church for the express purpose of enlarging the Presbyterian Ladies’ College which had outgrown its campus at Spreydon, established nine years earlier. These days Fairholme has an enrolment of approximately 800 students from kindergarten to year 12 with a 40/60 split of country boarders and day girls from Toowoomba. The school prides itself that its students enjoy outstanding academic success (close to 95 per cent of year 12 students proceed to tertiary studies each year), as well as in sporting, cultural and service activities. “We do appreciate how priviliged we are that we have these opportunities,” Holly says. “I’m also lucky that the Fairholme community has always been supportive of my dancing and helped with preparations for the trip.”


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in the shops

Antique Baths


Smitten Merino

As the only manufacturer of cast iron baths in Australia, Antique Baths offers a variety of both new and restored iron cast baths. This traditional cast iron bath tub will evoke luxe-chic style in your bathroom.

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store strolling Things we love that you are bound to want in your life. c omp i l e d by da r i a k u r i lo

Treloar Roses

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With three generations of experience and values structuring the art and technology that goes into Steel Brand products, rest assured that the appliances are a great investment for any kitchen.

Akubra Hats



The iconic Australian hat brand, Akubra, also designs beautifully handcrafted leather bags and notebooks. The set is an ideal gift for the man in your life or perfect as an office bag.

Proudly celebrating 33 years in Australia, Cheminee Philippe guarantees high-quality heating products. The French fireplaces are 100 per cent designed and manufactured in France and offer a dual-opening door heater.

The Pinot Noir Rosé by Yealands features luscious ripe strawberry and raspberry flavours and is complemented by a firm texture, full body and ripe acidity. It goes beautifully as an aperitif or with both fresh and smoked salmon dishes.


in the shops

Inner Space Furniture

Steel Brand

Gilly Stephenson

The Jarvis by Inner Space Furniture is a Nordicinspired, low-back dining chair that lends itself to mixing of colours. The chairs are supplied in pairs but people often mix two or three colours. Mixing the backs and pads between chairs is also an option.

Steel’s Combi-Steam cooking doesn’t alternate from steam to heat but gives a continuation of both at all times, giving you the ultimate roasting results with that desired crunch on the outside and moisture on the inside.

The Orange Oil is excellent for those who prefer to oil their furniture rather than wax it. It has great cleaning properties and is marvellous for old neglected furniture as it both cleans and restores.

Harkaway Homes

Vivian Grace

Pressed Tin Panels

Offering nine ranges of Victorian and Federation era homes, Harkaway Homes is an awardwinning company, having won awards from the Master Builders Association. With striking indoor features, Harkaway Homes successfully injects character and authenticity into its homes.

Vivian Grace Fine Linen is a family-run Australian business offering unique collections of elegant bed linen, quilts, throws and sophisticated textile accessories — much of which is hand-crafted using traditional skills passed down through generations of artisans.

Providing the highest quality, Pressed Tin Panels manufactures its own dyes and uses hightech methods to ensure the best impression. The company specialises in all architectural requirements and all restoration products, both period and modern.

The Original Lamp Shop

Howard Products

Scrumpy Soap Co

Inject old-world charm into your home with rare oil and kerosene lamps from The Original Lamp Shop. The company offers a collection of hundreds of antique lamps from around the world for collectors, avid enthusiasts or lamp lovers.

Howard Citrus Shield Premium Natural Paste Wax has always offered a refreshing way to wax wood finishes to a beautiful, protective shine. It combines the power of real orange oil with the finest Brazilian carnauba wax available.

Scrumpy Soap’s range of homemade palmoil-free soaps is not only great for your skin but for the environment as well. Enjoy this affordable, guilt-free indulgence and notice the difference in your skin’s appearance.


scene & heard with

Clockwise from right: The RASF’s Kate Ross welcomes guests; keynote speaker Ram Khanal shares his story; proud scholarship winners; the event is a chance for students to meet sponsors; Australian Country’s Daria Kurilo and Kirsty McKenzie caught up with Katrina Nash (centre), AC’s scholar.

Out & about By DA RI A KU RILO

RAS Foundation Morning Tea R A congratulatory morning tea took place at the S Sydney Royal Easter Show for all the Royal A Agricultural Society (RAS) Foundation scholars a and sponsors. This year’s event was particularly sspecial for the Australian Country team as we m met our own scholar, Katrina Nash, who is a m media and law student of University of Newcastle. A Australian Country became an official sponsor o of the RAS Foundation earlier this year after h helping to fundraise $5000, enough to provide one sscholarship for a country student in need. The RAS Foundation is a philanthropic foundation which seeks to encourage educational opportunity and foster vibrant and sustainable rural and regional communities by supporting quality youth and community programs. The RAS Foundation is the charitable arm of the RAS of NSW. More than 100 guests attended the morning tea, including Glenn Dudley (RAS President), Michael Millner (RAS Foundation Chairman), RAS councillors and staff, as well as many of the donors, sponsors and supporters that make the Rural Scholarship program possible. Ram Khanal was the guest speaker for that morning. Born in a Bhutanese refugee camp in Nepal, Ram and his family arrived in Albury in 2009 through the Australian Government’s Humanitarian Resettlement Program. The 24-year-old has long held the dream of becoming a doctor — a dream that was born through his 16 years of refugee life. He was one the students to be awarded a Rural Scholarship from the RAS Foundation to help him achieve his dream of gaining a MBBS. To donate or for further information, please visit

Let us know about your upcoming event. Email the Editor, Kirsty McKenzie on kmckenzie@universal 140

just browsing

c omp i l e d by da r i a k u r i lo

Milk.Made. NICK HADDOW, HARDIE GRANT BOOKS, $55 As a successful Bruny Island cheesemaker, author of Milk.Made Nick Haddow shares his knowledge of making, serving and storing cheese at home. Paired with stunning photography by Alan Benson, Nick visits internationally renowned cheesemakers in Australia, France, UK, Switzerland and the US. On a mission to close the gap between

farm and cheese, this book takes readers on a journey through 70 recipes that celebrate centuries-old traditions of cheesemaking.

The Urban Farmer JUSTIN CALVERLEY & CERES, HARPER COLLINS, $39.99 Bringing the country life to the city, The Urban Farmer is a colourful and practical guide that helps urban dwellers produce their own fruit, vegetables, herbs, eggs and honey

in a suburban space. Sounds impossible? With a deep knowledge of permaculture and organic gardening, horticultural expert Justin Calverley shows you how to establish a diverse urban farm, whether in your own backyard, a courtyard or even a balcony. From bee-keeping and chook care to propagation and preserving your produce, you can be a green thumb anywhere.

Backyard Chickens DAVE INGHAM, MURDOCH BOOKS, $35 This book is about fluffy little recycling units that eat weeds, bugs and scraps and turn them into organic eggs. What’s not to love? Author Dave Ingham offers great advice on how to start caring for chooks, housing and feeding, settling chickens in with other pets, troubleshooting, and the amount of minimal commitment required to keep your backyard friends healthy and happy.


Atlas Obscura a JOSHUA FOER, DYLAN THURAS & ELLA MORTON, HARDIE GRANT BOOKS, $69.99 If you’re looking for travel inspiration, then look no further rther than Atlas Obscura. Obsc ra Praised by award-winning filmmaker, Guillermo Del Toro and Hollywood actress, Lena Dunham, this travel guide contains the ultimate compilation of the world’s best hidden treasures. It contains more than 700 entries from around the world and is embellished with rich colour illustrations, charts, photographs and maps. Every entry also includes a GPS coordinate so readers can discover a nearby gem they never knew existed. 142

One thing’s for sure, we’ll be breaking diets with this latest book, Breaking Breads. Baker and author, Uri Scheft, gained instant popularity from his Breads Bakery in New York City, and using his cultural and cuisine expertise, he provides nearly 100 unique recipes in his baking book for flatbreads, stuffed breads, challahs and cookies. What is referred to as A New World of Israeli Baking, Uri defines and celebrates this baking culture in a way that no book has done before.

a novel idea

Close Enough to Touch Margaret Preston LESLEY HARDING, MELBOURNE UNIVERSTIY PUBLISHING, $45 Author Lesley Harding provides an insight on the fascinating private life of Margaret Preston, a much-loved Australian artist. Drawing on recipes from handwritten books founds in the National Gallery of Australia and richly illustrated with Preston’s paintings, prints and photographs, Margaret’s colourful life is celebrated in this book. Margaret devoted much of her career to the genre of still life, depicting domestic objects and flowers from her garden, and often painting in the kitchen while keeping ‘one eye on the stew’.

Pawtraits KEN DRAKE, NEW HOLLAND PUBLISHERS, $49.99 Possibly the cutest coffee-table book ever, Pawtraits is a stunning photographic collection capturing man’s best friends at their most adorable, playful and mischievous moments. Director and photographer at Zoo Studio Ken Drake has been recognised for his beautiful animal portraits all over the world. He has been celebrating the lives of dogs over the years and this book is a celebration of all things dog as seen through his lens. A portion of the sales of Pawtraits will be donated to various animal welfare charities.

Looking for Rose Paterson JENNIFER GALL, NLA PUBLISHING, $39.99

COLLEEN OAKLEY, ALLEN AND UNWIN, $29.99 Close Enough to Touch by Colleen Oakley is a complex story involving Jubilee Jenkins, a young woman with a rare and debilitating medical condition: she’s allergic to other humans. Written from the perspectives of two characters, Jubilee and Eric, this novel focuses on an evocative and untimely joyful exploration of the power and possibilities of the human heart. After kissing a boy and almost dying, Jubilee became a recluse, living th h pastt nine i years confi fined d iin her house. After her mother dies and all the financial support is lost, Jubilee is forced to leave home and face the world.

Daughter of Mine FIONA LOWE, HARLEQUIN BOOKS, $29.99 Award-winning Fiona Lowe brings us a sweeping Australian novel of lost love and tangled family secrets. Set in Victoria’s beautiful Western District, Harriett Chirnwell has a perfect life. Xara has always lived in Harriet’s shadow and Georgie, the youngest sister and a passionate teacher, is the only one of the three to have left Billawarre. Despite all three sisters having a different and sometimes strained bond with their mother, Edwina, they come together to organise a party for her milestone birthday — the first since their father’s death. But when Edwina arrives at her party on the arm of another man, the tumult is like a dam wall finally breaking. Suddenly the lives of the Chirnwell sisters are flooded by scandal.

Sound Archive in Canberra. In the book she has included the first known publication of photographs of Rose and Andrew Paterson and a selection of original letters from Rose

to her sister, Nora, between 1873 and 1888. The historical extracts and insights vividly bring the nineteenth-century rural Australian experience to life.

Looking for Rose Paterson is a fascinating insight into the story of Banjo (Andrew Barton) Paterson’s parents, Rose and Andrew, and the family environment that shaped one of Australia’s most prolific journalists, authors and bush poets. Author Jennifer Gall is an Assistant Curator, Documents and Artefacts, at the National Film and


readers readers' letters letters Australian Country VOL. 20 NO. 3 AUTUMN 2017

Win a Prize







Home l hearth NO. 121 VOL. 20 NO. 3 AUS $8.95* NZ $8.90 (both incl. GST)

NO. 121

Poetry in pastels The lowdown on heating Kitchen confidential

thanks for being in touch. we welcome your feedback. Show stopper

Last issue generated helpful feedback from our readers.

Above: Former RASF scholarship winner Ram Khanal at the RASF scholars’ morning tea.

A very big thank you to Australian Country and Universal Magazines for your fabulous support of the Royal Agricultural Society Foundation’s (RASF) Ag Bag show bag at this year’s Royal Easter Show. The bag was a sellout, raising $70,000 for our Community Futures Grant program, which benefits rural and regional people and communities. Our move to the Home, Garden and Lifestyle Pavilion was an excellent one for the RASF, putting us in the path of visitors who loved the concept of a show bag that showcased Australian products at the same time as supporting Aussie farmers. Our central location just across from the iconic CWA Tea Room capitalised on the great synergies that exist when people are able to enjoy a scone with jam and cream and then buy a show bag supporting rural communities. This year the Show received 922,000 visitors, the highest attendance in 14 years. Kate Ross, RASF Executive Officer, Olympic Park NSW

Brickbat I’d just like to say how much I (usually) love your magazine and can’t wait for it to come out. However, I was very disappointed with the amount of and type of advertising in your autumn edition. I opened the cover to find a double page spread on the Canadian Rockies (Who cares? Australian destinations would be more relevant). The gaudy spread on MS fundraising items was truly awful (which is unfortunate given the worthiness of the cause). On a more positive note I loved the stories, Poetry in Pastels and Character Study. Please include more if this type of content.

And the winner is ...

Patricia Barker, of Port Willunga SA who wins two beautiful cushions from our friends at WAM.


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@universalmagazines. 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 fabulous set of Therapy Range amber and vanilla musk beauty products from our friends at The Aromatherapy Co. Just tell us about your favourite story or feature to be in the running to win this wonderful prize.

I think your readers try to imagine themselves in the life of those you feature as a form of escapism. While I did like the Norfolk Whey story and accompanying recipes, I was really disappointed that you followed this up with six and a half pages of advertising on places to stay etc. Your readers can use various travel apps if they decide to visit so this was really wasted space and, from my point of view, money. Please don’t take your readers for granted, we want value for money and content that respects that we are educated and discerning and aspire to live a meaningful life in the country. Marcia Russell, by email Ed’s Note: We are sorry to hear your views Marcia as we do try to cover the parts of Australia other magazines overlook and showcase real country lifestyles and experiences. We are grateful that our advertisers make this possible by keeping the magazine viable.

Bouquet How do you do it and keep on doing it? Giving such good value for money and issue after issue delivering such a fabulous interest-filled magazine. Three or four years ago I bought my first copy of Australian Country and I was hooked. I took out a subscription for myself and one for my daughter, who also loves coming home from work to find the magazine waiting for her in the letter box. Today three beautiful books arrived on my doorstep as part of my recent subscription renewal. Their amazing quality blew me away and I just had to put pen to paper to thank you. For the small amount it is wonderful to receive the books AND six issues of my favourite magazine. Patricia Barker, Port Willunga SA

don't miss ... AUSTRALIAN


Editor Kirsty McKenzie email Design Rachel Henderson Features Editor Daria Kurilo Photography Ken Brass, Anastasia Kariofyllidis, Marie Raccanello, Kim Selby, Lean Timms, Ross Williams Contributors Bronte Camilleri, Lisa Madigan, Tamara Simoneau 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-ordinators Anna Cindric Advertising Art Director Martha Rubazewicz Publisher Janice Williams For Subscriptions and Mail Orders phone 1300 303 414 Circulation Enquiries to our Sydney Head Office (02) 9805 0399

Chairman/CEO Publisher Chief Financial Officer Associate Publisher Finance & Administration Manager Circulation Director Creative Director Editorial & Production Manager Marketing & Acquisitions Manager

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

Australian Country Vol. 20.4 (No 122) 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 MMXVII ACN 003 026 944 Please pass on or recycle this magazine. This magazine is printed on paper produced in a mill that meets Environmental Management System ISO 9001.



For the next issue of Australian Country we’re excited to welcome spring with a fresh batch of features celebrating the fabulous diversity of rural and regional Australia. We meet the York family in their gorgeous relocated Queenslander at Rolleston and Jane Rennie-Hynes in her stunning black shack in the NSW Northern Rivers district. Edwina and John MacarthurStanham gave us privileged access to their historic home, Camden Park, built as a country seat for John Macarthur, the founding father not just of the Merino industry in this country, but also a pioneering force in dairying, viticulture and horticulture. We also showcase artist Jules Francois in her Sydney home and studio which are a homage to all things French and catch up with an old friend and Francophile, Jen Ballard, at her holiday house in the NSW Central Tablelands. We travel to Norfolk Island to celebrate its unique mix of convict heritage and laid-back hospitality and also visit Tasmania’s Bruny Island to learn how Ross O’Meara farms pigs, and see how Michael Carnes and Robert Lavis have developed their park-like garden in a splendid ocean-fronting location. Our service feature celebrates the great outdoors and gardening and there’s lots of other design inspiration on every page. So please join us for the next issue, on sale September 7.


where to buy

Celebrating comfort, page 96

STOCKISTS & CONTACTS AGA Australia ph: (03) 9521 4965, e:, w: Akubra Hats Pty Ltd ph: (02) 6562 6177, e: salesenquiries@, w: Albi 87 Chifley Dr, Preston Vic 3072. ph: (03) 9474 1300, e:, w: Annabel Trends ph: (07) 5593 4755, w: Antique Baths 162 Bungaree Rd, Pendle Hill NSW 2145. ph: (02) 9896 0109, e:, w: Barefoot Gypsy PO Box 152, Mornington Vic 3931. ph: 0410 642 685, w: Beacon Lighting 5 Bastow Pl, Mulgrave Vic 3170. ph: (03) 8561 1555, w: Birdsnest ph: 1300 696 378, w: Blundstone ph: 1800 258 669, w: Boom Shankar 2/47 Gateway Dr, Noosaville Qld 4566. ph: (07) 5474 2304, e:, w: Breville w: Bunnings ph: (03) 8831 9777, w: Cheminee ph: (02) 9564 2694, e:, w: Convict Bags PO Box 202, Glen Forrest WA 6071. ph: 0411 697 224, e:, w: Coomber Bros Jewellers 78 McDowall St, Roma Qld 4455. ph: (07) 4622 1145, e: sales@, w: Davis & Waddell w: Dimplex 21 Lionel Rd, Mount Waverley Vic 3149. ph: 1300 556 816, w: Frankie 4 260 Moggill Rd, Indooroopilly Qld 4068. ph: 1300 721 898, e:, w: French Villa Camden Arcade, 166 Argyle St, Camden NSW 2570. ph: (02) 4655 9403, e: living@frenchvilla., w: Gilly Stephenson ph: (08) 9295 1973, e:, w:


Grand Designs Home Collection ph: (03) 9474 1300, e:, w: granddesignshomecollection. Gyrofish 17/70-72 Captain Cook Dr, Caringbah NSW 2229. ph: 1300 784 414, e: shop@gyrofish., w: Hamptons Style 34a Quay St, Sanctuary Cove Qld 4212. ph: (07) 5577 9667, e: service@hamptonsstyle., w: Haymes Paint Waringa Dr, Wendouree Industrial Park, Ballarat Vic 3355. ph: 1800 033 431, e:, w: H&G Designs ph: (07) 5414 9650, e:, w: Harkaway Homes Cnr Princes Hwy & Station St, Officer Vic 3809. ph: (03) 5943 2388, e:, w: Howard Products 33 Griffin Ave, Tamworth NSW 2340. ph: 1800 672 646, w: iDecorate e: enquiry@idecorate, w: Inner Space Furniture 144 The Mall, Leura NSW 2043. ph: (02) 4784 1143, w: In The Sac ph: (02) 8323 5789, e:, w: Kader Boot Co e: info@, w: facebook. com/kaderbootco Kapten-Son ph: (03) 8415 1275, e:, w: Kennedys Boutique ph: (02) 9499 8770, e: gordon@kennedysboutique., w: Laura Ashley ph: 1800 870 659, e: au, w: Lavender Hill Interiors Unit 9, 37-41 Oâ&#x20AC;&#x2122;Riordan St, Alexandria NSW 2015. ph: (02) 8313 9085, e:, w: Lovable ph: 1300 362 061, e: customerservice@lovableonline. com, w: Next ph: (02) 8279 8630, w: Onkaparinga ph: (03) 8390 3333,

e:, w: onkaparinga com au Oxfam Australia 132 Leicester St, Carlton Vic 3053. ph: 1800 088 455, e:, w: Peter Alexander ph: 1300 366 683, w: Pottery Barn ph: 1800 232 914, e: au, w: Pressed Tin Panels 22 Vale Rd, Bathurst NSW 2795. ph: (02) 6332 1738, w: Schots Home Emporium ph: 1300 463 353, e: au, w: Scrumpy Soap ph: 0449 802 820, e:, w: Shop Inside Homewares ph: (03) 9931 0160, e:, w: Smeg Australia Pty Ltd ph: (02) 8667 4888, e: au, w: Smitten Merino PO Box 199, Battery Point TAS 7004. ph: (03) 6212 0197, e:, w: Steel Brand 40-50 Mark Anthony Dr, Dandenong South Vic 3175. ph: 1300 762 219, e:, w: Tanda Modern Factory Unit 14, 57-59 Melverton Dr, Hallam Vic 3803. ph: (03) 8751 9532, w: The Aromatherapy Co ph: 1800 104 029, e: auorders@starproducts., w: thearomatherapycompany. The Original Lamp Shop 84A Duncan St, Braidwood NSW 2622. ph: 0408 483 255, e: robert@kerolamps. com, w:

Top3 3 168 Willoughby Rd, Rd Crows Nest NSW 2065. ph: 1300 867 333, w: Toorallie 121 Queens Pde, Clifton Hill Vic 3068. ph: (03) 9482 2331, e:, w: Tree of Life Unit 12 & 13, 21-29 Chester St, Annandale NSW 2038. ph: (02) 9565 4530, e: customer@, w: Treloar Roses ph: 1300 044 852, e:, w: Vigorella 42-44 Clayton Rd, Clayton Vic 3168. ph: (03) 9543 7418, e: info@, w: Vinyl Cuts Camberwell Post Shop, PO Box 5056, Camberwell Vic 3124. ph: 0416 244 967, e: info@vinylcuts., w: WAM Home Decor 400 Foleys Rd, Derrimut Vic 3030. ph: (03) 8390 3333, e:, w: West Elm ph: 1800 239 516, w: Weylandts 200 Gipps St, Abbotsford Vic 3065. ph: (03) 9445 5900, w: Williams-Sonoma ph: 1800 231 380, e: customerservice@williamssonoma., 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 11b Hewitt St, Cheltenham Vic 3192. ph: (03) 8684 9079, e:, w: Zanui Suite 402, 64-76 Kippax St, Surry Hills NSW 2010. ph: 1300 668 317, e:, w:

Fairholme College TOOWOOMBA



Australian Country is dedicated to highlighting the best of the Australian country life, made for the people who are passionate about countr...


Australian Country is dedicated to highlighting the best of the Australian country life, made for the people who are passionate about countr...