ISSUE NO.1 : AUTUMN 2018 - Coal Coast Magazine

INSID E T H E IL L AWARRA

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ISSUE No.1 MARCH APRIL MAY 2018 HISTORY | ART | PEOPLE | MUSIC | FOOD | REVIEWS | CULTURE | TRAVEL

Coal Coast a term which embraces our industrial history while celebrating our glittering coastline.

well, here we are!

After months of planning, we’re so excited to welcome you all to the first issue of Coal Coast Magazine!

The idea for this mag was born from the desire to build a platform to promote the Illawarra, provide locals with information about what’s going on in our area, while also telling the stories of community members who are making a huge impact in our little corner of the world. From little things, big things grow and in this first issue, you’ll find an interview with the boys from Windang, Hockey Dad (p26); our chat with Vietnam Vet and the President of the Wollongong RSL sub-branch ahead of Anzac Day; the best places to buy local produce (p8), and much, much more!

We couldn’t have produced this publication without the help/support/love from the Illawarra community – so to all those people who have been so keen to contribute, advertised with us, offered their congratulations and reached out along the way, a heartfelt THANK YOU! We hope you love Coal Coast Mag as much as we’ve loved putting it together, but we also want your feedback! Our hope is that this magazine will be a long-serving reflection of the incredible Illawarra and to make sure we get it right, we want to hear from you, so please get in touch with ideas, thoughts, criticism. We can take it!

For now, grab a coffee (or a cocktail) and enjoy the first issue of Coal Coast Magazine… we’ll see you again in June with our winter edition!

Love

Dani, Tara & Tess x

editor Dani Sherring head of sales & marketing Tara Connor creative director Tess McIntosh cover image Matt @droneinspo our contributers Stefan Posthuma Courtenay Turner Quicksand Food Rita Balshaw Jem Quinn Tahlia Grant Hamish Tucker Rhian Macpherson Trever Molenaar Dave Everett Shellharbour City Libraries Tess Godkin Photography Hannah Ladic Pocket Herbs & Produce Joseph Crackett Tom Wilkinson Chilby Photography Elyshia McKirdy

Coal Coast Magazine PTY LTD. ABN 49 621 097 461. Coal Coast Magazine is published four times a year. www.coalcoastmagazine.com info@coalcoastmagazine.com @coalcoastmag Coal Coast Magazine has taken the utmost care to ensure content is accurate on the date of publication. The views expressed in the articles reflect the author(s) opinions and are not necessarily the views of the publisher and editor. Coal Coast Magazine does not warrant or assume any legal liability or responsibility for the quality, accuracy, completeness, legality, reliability or usefulness of any information, product or service represented within our magazine. No part of this publication may be reproduced in whole or part without the permission of the publisher. All rights reserved.

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26

4 10 32

8 what's inside

2 building a bridge

28 festival time

8 how to buy local

32 how to holiday at home

4 farmers by choice

10 we’re just getting started

12 i’m grateful to have found baking 14 eat out, at home!

18 happy bellies

20 life of service

23 ANZAC services

24 what's on calendar 26 hockey dad

30 make mine a martini

34 our coast, our wine region

36 top camping spots on the coast 38 for the love of clay

40 how to buy at auction 42 join the resistance 45 coal coast pops 46 coal coast faves 48 the quiz

There is a QUIZ on page 48 and here are the answers: 1. Sir Elton John; 2. 2010; 3. Big Little Lies; 4. Roger Federer; 5. Batman; 6. Brett Whiteley; 7. King of Hearts; 8. Portuguese; 9. Tumbleweed; 10. Red wine; 11. K; 12. Rice; 13. Lady Gaga; 14. Brett Lee; 15. Pennsylvania; 16. Tulips; 17. The bishop; 18. True; 19. Orange juice and vodka; 20. Natalie Bassingthwaighte

THE WAY WE WERE

The workers in 1937 The completed bridge

Official opening 1938

building a bridge OUR COVER IMAGE SHOWS THE WINDANG BRIDGE IN ALL ITS GLORY – HERE WE LOOK BACK AT THE BUILDING OF THE BRIDGE THAT CONNECTS SHELLHARBOUR AND WOLLONGONG… Images reproduced with thanks to the copyright owner Shellharbour City Libraries With thanks to the Tongarra Museum, Shellharbour City Libraries and @Lostwollongong

In 1926, residents requested an operational punt at Windang so they could cross the Lake Illawarra by car and not boat, but conditions were deemed not suitable for the punt. Instead, in 1936 work began building a timber bridge over Lake Illawarra to connect Shellharbour and Wollongong.

George McIver was the head builder, and a crane was used to pick up 40-foot (12-metre) logs and poles and lift them 30-foot (nine metres) into the air. The logs were then released and a pile driver hit the pole into the water, to make the footings.

While the construction of the bridge was underway, the bridge builders lived in canvas tents

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painted with a little lime and cement along the shoreline – they were all paid £10 extra to get the bridge finished on time.

Two years later, the bridge was officially opened in April 1938 by the Hon E S Spooner, Minister for Works and Local Government. The bridge was 1050 feet (324 metres) long with a 12-foot (nine metre) clearance at high tide. It cost £43,600 to construct.

The townspeople held a party when the bridge was finally finished and everyone walked over the bridge to celebrate its completion. A corroboree was also held near the Windang camping area.

On December 1971 a new cement bridge was completed and opened for south side traffic access, and on September 22, 1972 the north side was opened providing a four lane carriageway over Lake Illawarra. ¡

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SPOTLIGHT ON

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SPOTLIGHT ON

farmers by choice BEHIND AN UNASSUMING PURPLE COTTAGE AT 36 GEORGE AVE BULLI, LIES A 6000 SQUARE METRE YARD WHICH – AT THE HANDS OF FORMER FLAMETREE CO-OP DIRECTORS MARINA AND DAVE SCOZZAFAVA, AND LUKE MURPHY – HAS BEEN SUCCESSFULLY TRANSFORMED INTO A THRIVING URBAN FARM.

Born from a frustration that the closest locally grown vegies were coming from Dapto, the farm has been the realisation of the trio’s commitment to bring the community sustainably produced food close to home. Marina and Dave first opened their own backyard to Luke to begin growing, before buying the 36 George Ave property in 2014 with the sole purpose to grow produce, and create a space for locals to buy fresh and learn more about where food comes from.

Now with a flock of free-range chickens laying eggs, beehives producing (the best!) honey, and garden beds filled and flowing with food, the farm has filled a void in the area and is achieving exactly what it set out to do. Every Sunday, Luke, Marina and Dave open the property to the public, during which you can wander down the steep paths that wind through the yard and pluck vegies straight from the dirt! The farm also offers a service for customers to order through the Farmers by Choice Facebook page and pick up when desired, while an ‘honesty box’ sits at the front of the house, for locals to grab free-range eggs and leave payment – a system farm manager Luke says works “really well”.

We visited the property to learn more from Luke, and discovered exactly why Farmers By Choice has become such a special and integral inclusion in the Illawarra community…

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SPOTLIGHT ON

Do you have a background in farming?

I grew up in George Ave, and until I started this I was a tennis coach, which people are always surprised about! At uni, I became interested in environmental rights and started doing some research about how poorly we were managing the world. And then I went to India to work on a reforestation project and that’s where I first learnt what permaculture was. When I got back I did a permaculture design course and started getting involved in the Flametree Co-op in Thirroul and gardening at Marina’s on weekends, then the opportunity to grow at this farm fulltime came up and I gave up the tennis. Really, a lot of what I’ve learnt has been since I started growing here. It’s been gradual and on the job.

What does permaculture mean? It’s a design science based on ethological principles. An easy way to sum it up is there’s three main ethics that guide the decision making – care for the Earth, care for the people, and return any surplus back to the Earth. It’s not just about gardening; it’s the whole ethos of how people are looking to live their lives and learning where food comes from.

the whole ethos of how people are looking to live “it’s their lives and learning where food comes from” What was the process of building the farm?

It’s been created in stages. We got the chickens in pretty quick because they start clearing the land – no-one had lived here for 10 years so it was completely overgrown with grass and weeds, some sections with lantana above your head. But the good thing about that was there was already a thriving ecosystem here – small birds and lots of bugs, which actually help the pest control when growing vegies, meaning you don’t have to spray anything. Not all our vegies are perfect because of this, but I’d rather cop that than have to use chemicals. The first year was just me, Marina and Dave, plus old Ray who lives up the street – he’s 83 and was a mate of my dad’s. I invited him down to help, and he’s just kept coming back always wanting to lend a hand. About a year after

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SPOTLIGHT ON

Luke’s list of what to grow in autumn Broccoli Garlic

Peas

Lettuce Broad beans Kale Beetroot

Cauliflower

Snow peas

the farm started, the 60-strong Permablitz crew [a group of environmental volunteers] came and spent the day helping us. I also had a mate who set up the aquaponics.

Can you explain how the aquaponics work?

Simply, it’s a fish tank – the water from the fish tank gets pumped into gravel grow beds filled with plants, then the bacteria on the gravel and plants take on all the nutrients and help clean the water. The clean water then cycles back into the tanks. If you have fish tanks, you need to find a way to clean the water, and when you’re growing plants there has to be a way to fertilise them. So with this set-up, the problem becomes the solution.

What are the permaculture principles the farm adheres to? Trying to take any waste products from one section and find a use for it somewhere else. So any bad vegies go to the chickens, and then their manure goes into the compost and the compost goes back into the garden to feed the vegies. Conventional farming would have a waste product that they’d try to get rid of, but here we try to link things together so the waste from one actually becomes a resource for another.

Does this process sustain the farm – is there still a need to buy things? Mainly chicken food.

We get a huge amount of scraps from people in the street, Hidden Harvest and Bulli Fruit Shop

but we still need to buy grains for the nutrition of the chickens. We’re lucky to get free woodchip mulch, sawdust, straw and grass clippings from businesses in the community. As more people have found about the farm, we’ve had more reaching out to us, asking “Can you use this?”.

People don’t like throwing things out so if we can use it, it’s a win for all involved.

What’s the hope for the future of Farmers

By Choice? Just that it stays here, first up, and that we can produce enough to cover land costs. Down the track it would be awesome to employ more people, and produce more food… more diverse food. At the moment, there’s spaces that aren’t being used so to fill all those niches would be great. And to have a space where people can come and get ideas that they can take back to their own gardens and spread throughout the community.

Any tips for people trying to set up their own sustainable vegie patch… Start small, which I didn’t really do… But I started big because I had all day every day to manage it.

If you don’t have lots of time, you’re better off having a couple of pots and maintaining them well. Once you see success with these, you can add more. And get involved with community gardens, ask questions to established growers – that’s the best way to learn. And trial and error, of course. ¡

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LOCAL PRODUCE

how to buy local 8 WAYS TO SHOP THE FRESHEST SEASONAL PRODUCE ON THE COAL COAST Words Stefan Posthuma Images Stefan Posthuma & Tess Godkin

Local food, paddock to plate, farm to table… we’ve heard the buzzwords – and now we know we should all shop local. Spending your cash with nearby producers helps drive our economy and benefits our farms and small businesses. In return, you’ll get the freshest seasonal produce around, with minimal impact on the environment. The question for many… “Where do I start?” Check out our guide of eight great ways to shop local on the Coal Coast.

Kiama Farmers' Market

Popes Produce

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Earth Walker & Co.

Dapto Community Farm

LOCAL PRODUCE

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breads, drinks, preserves and treats. With one of the largest local food selections on the coast, a visit to the Co-op is a great way to get your shopping done and to learn about the many Illawarra farmers who bring their produce to the store daily.

355 Lawrence Hargrave Dr, Thirroul, flametree.coop

KIAMA FARMERS' MARKET

Every Wednesday afternoon, a mob of loyal punters are champing at the bit for the bell to ring at Kiama’s Coronation Park. The best place on the coast to get your weekly grocery shop done, the market is host to dozens of local growers and makers selling everything from meat and gelato to cheese, eggs, honey and organic fruit and veg.

Growers harvest in the morning for the afternoon’s market, ensuring goods are sold with maximum freshness and flavour.

Get to know the farmers and grab their tips on how to get the most out of your produce.

Don’t forget to bring your green bags as Kiama Farmer’s Market is plastic bag-free.

Coronation Park, Kiama.

Wednesdays, 3-6pm in summer, 2-5pm in winter.

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DAPTO COMMUNITY FARM, FARMGATE MARKET

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GREEN CONNECT

Unique to the Illawarra, Green Connect is a social enterprise and fair food farm. Tucked away in a previously unused piece of land behind Warrawong High School, Green Connect uses permaculture principles to provide Illawarra families fresh, chemical-free produce via a weekly vegie box system. With an ever-changing selection, the offering varies with the seasons and comes with stories and guides on how to best use what’s in the box. A not-forprofit organisation, Green Connect’s farm staff is made up of refugees and disadvantaged youths, giving employment opportunities to those in need.

Green Connect – Warrawong, www.green-connect.com.au

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FLAME TREE CO-OP

An institution in the Thirroul community – the Co-op is a volunteer run, not-for-profit local food store with a huge selection of organic produce and bulk foods as well as a range of local

Every Monday morning, Dapto Community Farm flings open its doors for a farmgate market where members sell their produce direct to the public.

Dozens of individuals, groups and small businesses make up the Dapto collective, and all grow a unique range of chemical-free and organic goods, making the produce on offer as varied as you’ll find on the coast.

Happy customers can be sure they’re buying local with a view from the market out onto the farm’s abundant growing beds.

29 Darkes Road, Dapto.

Mondays 9:30 – 1:30.

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EARTH WALKER & CO. GENERAL STORE A new addition to the Illawarra food scene, this Coledale general store puts local at the centre of everything it does.

With a fantastic cafe that showcases the best of Coal Coast produce on its menu, Earth Walker prides itself on the relationships it’s built with local suppliers. After lunch, browse the store for fresh produce, and an endless selection of local dry goods, dairy, preserves, drinks and snacks.

749 Lawrence Hargrave Dr, Coledale.

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POPES PRODUCE

A true backyard market garden, Sarah Anderson has turned her Woonona patch into a produce paradise. All chemical-free, Popes’ “weekly greens” is a box

of whatever is abundant and in season. For just $20, boxes are picked up direct from the “farm” where you can have a chat with Sarah about what’s on offer while taking a stroll through the green-filled grounds.

Learn more as Sarah also does garden consulting, workshops and events for anyone looking to enhance their growing skills.

Popes Produce – Woonona, www.popesproduce.com

YOUR LOCAL IGA OR GREEN GROCER

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A key trick to buying local is just to have a chat. Many independent supermarkets and grocers choose to stock local and the best way to find it is to simply ask. They’ll give you all the info you need on what’s in season and keep you updated on what’s on the way. Some great spots supporting local on the Coal Coast are Thirroul IGA, Meadow St Grocer in Tarrawanna, Leisure Coast Fruit and Deli in Fairy Meadow and Mitchell’s Fruit in Wollongong and Warilla.

SOCIAL MEDIA

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The Illawarra is home to not only some great farms, but also a multitude of locals producing everything from bread to beer, coffee and cider to pasta, pastries and preserves. Our food community is strong, so use social media to follow your favourite local producers and keep in touch with what they’re up to. Learning about where your food comes from is what shopping local is all about! Check out the fantastic baked offerings from The Bread Circle in Austinmer, handmade cheeses from The Schoolhouse in Gerringong, perfectly roasted beans from Delano Specialty Coffee in North Wollongong, or Jo’s delicious Darkes Cider, pressed fresh from her Glenbernie Orchard apples. ¡

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LOCAL FOOD

we’re just getting started THIRROUL’S SOUTH SAILOR IS GOING FROM STRENGTH TO STRENGTH Images Hannah Ladic & The Illawarra Cookbook 2017 by Quicksand Food, Tess Godkin Photography.

Many will know the 216 Lawrence Hargrave Ave address from its last incarnation as Bergie’s Fish Cafe. But late last year, new owners, Graham Ette and Gaenor Lloyd, gave the famous fish and chip shop new life in the form of South Sailor. The husband and wife duo have created a cosy neighbourhood seafood joint with a laidback vibe and just the right amount of flair. When you first walk into the coastal-themed restaurant, complete with blue fish-scale tiles, a visible sushi kitchen, and fully licensed bar, you feel instantly at ease – it’s the kind of place you want to wile away lazy sunny weekends with friends and family, sharing sashimi and fish tacos over a bottle of wine or a few beers. We caught up with head chef and owner Graham to chat about the new much-loved Thirroul local…

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What was the driving force behind South Sailor? Living just down the road in Thirroul, we’ve been looking for over three years for a venue that would bring together our family ethos, love of fresh produce and the beach.

When we walked into this building, we knew it was the one. Aside from incredible location, the place has real soul with a history that has a strong affinity with seafood. On that first visit, my mind was alive with ideas of how I could create a menu that would tell the story of the building and bring it a new lease of life. From a design perspective, we wanted to stay true to the bones of what we had been given. Nestled

LOCAL FOOD between the escarpment and the beach, the building has a natural vintage coastal vibe that guided the design process.

Have you managed restaurants in the past?

My culinary career spans over two decades.

Born and raised in New Zealand and classically trained in Auckland and London, I’ve worked in places such as the Ivy in London. I set up one of Sydney’s first modern tapas and underground small bars in Bondi, The Point of View, for the 2000 Olympics. More recently I partnered with Sven Almenning to set up Roosevelt Bar & Diner in Potts Point. My wife, Gaenor, and I have also been running a catering company in Sydney for over 10 years. So we keep ourselves pretty busy!

Where do you source your seafood from?

We work closely with a number of suppliers to source our seafood. Our mandate is fresh, sustainable and from Australia and New Zealand.

As a chef, good local seafood is what really excites me. We utilise the south coast oyster trail to serve up what are arguably the best in Australia.

You’ll also see mussels from Eden popping up on our specials menu. Sourcing locally means that we can’t always get the catch we want, like our very popular whitebait that is now out of season in Australia – but we won’t compromise for an inferior overseas product, as there are so many delicious alternatives on our doorstep.

The menu is so diverse, with Japanese, Korean, Mexican influences... How was that concept born? Our address is the driving force behind our menu. The site has been serving up seafood to the community since 1946, so it was essential for us to stay true to that legacy. We’ve kept on your classic fish and chip shop fare but

I wanted to introduce more worldly flavours, inspired by my own travels. I love the idea of sharing food with friends and family – so you will see the menu is designed into small and large plates. I also don’t believe seafood needs to come with a premium price tag to be delicious – you’ve just got to respect the fish. We use all parts of the fish, so nothing goes to waste. Smoking and curing also extends the life of the dish as well as adding real flavour.

We’re not an exclusive fish sorority here! We also serve a mean teriyaki wagyu steak and have a colourful offering for vegetarians and vegans.

Is there a bestseller on the menu so far?

There are a few contenders. The Baja Fish Tacos and South Sailor Fish Tacos have been a huge hit. But we know we’re tested on our worth by our market fish and chips! We only use barra and flathead. The batter is made with South Sailor Pale Ale. And our chips are delivered from a farm in Gembrook, Victoria, where they are grown and cut on site. The poke bowls are also starting to gain real traction. For some this is a new dish, but once guests find out that poke is essentially deconstructed sushi served with a fresh crunchy salad – they’re sold!

What are your plans for the future of South Sailor? We’re only just getting started. Over the coming months, you'll see more craft beers on our menu, music in the garden, cocktails and fresh seafood specials. We’ve got some exciting plans for our takeaway offering, too. So, Coal Coast, bear with us, it will be worth the wait – we promise! ¡ Find South Sailor at 216 - 218 Lawrence Hargrave Drive, Thirroul NSW 2515. (02) 4268 6008

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LOCAL PEOPLE

i’m grateful to have found baking A LOT OF LOVE GOES INTO EACH LOAF MADE AT THE HANDS OF THE BREAD CIRCLE’S DAN WATTS Interview Courtenay Turner

If you live on the Coal Coast, it’s likely you’ve spotted Daniel Watts’ rustic loaves around town. Maybe you’ve enjoyed a few slices of his country-style sourdough alongside your Sunday morning coffee, slathered in butter or buried beneath eggs. As the unassuming owner of The Bread Circle, a boutique bakery now operating in Austinmer, Dan, 25, is passionate about sharing his love of flour and fermentation.

How did you come to be such an avid sourdough breadmaker? I was a chef for some years in Sydney at Three Blue Ducks, and around the place. After getting burnt out from the restaurant industry, I took some time off. I then got back into the industry, helping some friends open their cafe out in Collector, NSW. One of the owners, Lucy, was experimenting and her friend Kate showed me how to mix up some dough. I was hooked from that very first loaf. It was a shocker but I didn’t care. I was fortunate enough to go and spend time over in San Francisco with an incredible team of bakers at a place called The Mill, headed up by Josey Baker (yes, that’s actually his last name).

We milled all the wholegrains in-house on a beautiful stone mill built by Josey. When

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LOCAL PEOPLE I ate the bread, it blew me away. I thought ‘this is what we are meant to eat every day’. So flavourful and nourishing.

Do you miss anything about the restaurant industry? I love food so much and I still cook every day, but working as a chef full-time is hard work. I’m thankful for my time in the industry, especially with the Ducks boys, but I was looking for something calmer, something slower. Bread is wonderful in that respect. It takes so long… each loaf is around 22 hours.

You have to chill out, which isn’t easy in today’s madness. So the practice of baking was born of the desire not to leave the food industry forever, but just to find something a bit more chill. I feel so grateful to have found baking – or that baking found me.

You recently published a zine called ‘The Soured Dough’ in collaboration with local artist Kiara Mucci. Tell us about it! Yes! I also love to write and the zine was formed early in my baking life. I was blown away by all these comparisons between baking and living. Baking sourdough is just facilitating a natural process, like watching a flower grow and die or watching the sun rise and set. There are so many lessons to be learned by trying to quieten the mind and just observe what is happening. Kiara is an amazing person and a very talented artist, she gave the brand its life. She knows me so I just gave her the poetry and the rest was history.

What sets your bread apart from the standard supermarket loaf? Supermarket bread is very difficult to digest and very low nutritionally. The link between this sort of bread and the rapid increase in ‘gluten

intolerance’ (not coeliac) can logically be linked to the ‘butchering’ of the wheat industry. I try to source wholesome ingredients – 95 per cent of the wheat used is from a family-owned organic wheat farm in NSW called Whispering Pines. It’s milled on a stone mill when I order.

Stone milling is much cooler than roller-milling.

All the bread is made using a sourdough culture and the dough is fermented for up to 24 hours, making it very digestible. A lot of people send me messages about how they haven’t eaten bread for years but are fine to eat the bread I make. The foundation is always three ingredients – flour, salt and water. I’m also a huge fan of making wholegrain bread, even my country bread is 50 per cent wholegrain, whereas most bakers will only have 10 per cent. I have a mill in-house which I mill some of the grains on myself. The flavour and smell of freshly milled wheat is so special.

What is your favourite toast topper combination? I just love pulling a fresh loaf out of the oven and having it with some really good cultured butter and a sprinkle of sea salt.

What does 2018 have in store for you?

I’ve been pondering the idea of a bigger retail space, but for now I’m just keen on getting better at my craft and making the best bread I can for the community. ¡ You can find Dan’s loaves at Earth Walker & Co General Store in Coledale, Moore Street General in Austinmer, All & Sundry in Woonona, Two Sisters Garage in Bulli, The Source Bulk Foods in Wollongong, Flame-Tree Co-op in Thirroul and Eclectic Nest Co. in Campbelltown from Thursday to Saturday.

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RECIPES

eat out, at home!

RECIPES FROM A FEW OF ILLAWARRA’S FINEST… Recipes The Illawarra Cookbook by Quicksand Food Images Tess Godkin Photography

HIS BOY ELROY

MAKES 4 BURGERS 560g wagyu beef mince 8 slices American style cheese 4 brioche buns salt & pepper to serve American mustard butter ketchup pickles, sliced Chef’s note: Sometimes the simpler the burger, the better the taste – especially when it comes to cheeseburgers. The key to this recipe is using high-quality ingredients.

His Boy Elroy makes their cheeseburgers with coarsely blended wagyu mince and quality brioche buns.

cheeseburger his boy 14

To make the patties – roll the mince into 4 balls and flatten into a circle the width of the brioche buns. Season well with salt and pepper on each side, then place onto a high temperature grill. Grill for 2 minutes, flip, then place 2 slices of cheese onto each patty to melt. Grill for another 2 minutes, then remove from the heat to rest.

To serve – toast the buns on the grill, then spread with butter and swirl ketchup and mustard on each side. Add a generous layer of pickles, then top with the patty and cheese. Serve with some seasoned hot chips and extra ketchup and mustard.

RECIPES

SERVES 8-10

EAT AT SANDY’S

6 apples, peeled & cored 3 pears, peeled & cored 2 tsp cinnamon 1 cup caster sugar zest and juice of 1 lemon 2 cups frozen mixed berries 250g unsalted butter, melted 2 eggs 4 cups self-raising flour 2 tbsp plain flour cream or ice cream, to serve Chef’s note: You can use any winter fruits you have available for this recipe, or adapt it to the seasons.

For the filling – chop the apples and pears into 1.5cm cubes. In a microwave container, mix with the cinnamon, ¼ cup caster sugar and the lemon juice and zest. Cover and microwave on high for 5 minutes. Stir, then microwave for a further 3 minutes. Mix through the berries and set aside.

sandy' s crumble cake

To assemble – in a large mixing bowl, combine the remaining sugar with the melted butter. Whisk through the eggs and combine until the mixture thickens. Sift in the self-raising flour, then combine with a spoon until it forms a stiff dough. Using your hands, roll the dough into two balls. Press one half into the base of a 27cm spring form cake tin lined with baking paper. Stir the plain flour through the cooked fruit, then layer over the dough base. Crumble the remaining dough over the top of the fruit, covering evenly.

To finish – preheat an oven to 175°C. Bake for 35 minutes on the lower shelf, then increase the temperature to 180°C and cook for a further 20 minutes, or until the centre is firm when pressed and the dough is golden and crisp. Leave to cool, then serve with cream or ice cream.

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RECIPES

HOWLIN’ WOLF MAKES 1 COCKTAIL 50ml Buffalo Trace Bourbon 20ml fresh lemon juice 20ml honey syrup 20ml blueberry syrup 1 egg white honey syrup 500g honey 250ml water blueberry syrup 250g blueberries 250g caster sugar 250ml water Bartender’s note: Named after Howlin Wolf’s hero – the late, great Barry White – his namesake cocktail is smooth, velvety and rich, just like the big man himself. Can’t get enough of your booze, babe.

For the honey syrup – boil the water and honey together in a small pot for 5 minutes.

Stir until smooth, then leave to cool.

berry white cocktail

For the blueberry syrup – reserving a handful to serve, combine the blueberries together with the water and sugar in a pot and bring to a boil. Simmer for 10 minutes, then use a stick blender to mix until smooth. Leave to cool.

To serve – combine all the ingredients in a cocktail shaker and shake for 15 seconds. Fill the shaker with ice, then shake again until the tin frosts up. Double strain into a chilled coupe glass, and garnish with blueberries.

The Illawarra Cookbook $39.95 at quicksandfood.com

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#sciencesayz #jointheresistance

LET THE WORLD KNOW casual fashion with a serious intent

HEALTH

happy bellies HEALTH AND WELLNESS PRACTITIONER RITA BALSHAW SHARES HOW TO HEAL THE GUT FOR OPTIMAL WELLBEING Words Rita Balshaw

After working in the wellness industry for over a decade, I can confidently say that many health aliments are a result of stress and poor gut health. This is no news flash or top-secret discovery, and the direct link between health and digestion is well known in medical industries all over the world. Serotonin is one of our neurotransmitters that is affected by our gut health and is responsible for our mood; if our serotonin levels lower, we may experience anxiety and depression. This clinical discovery is a big driving force for people wanting to improve their gut health.

Aside from drinking plenty of warm purified water, the first step in healing a troubled gut and shady digestion is determining foods that may aggravate you. Perhaps remove these foods, which are considered to be the primary gut-damaging food sources, individually for two weeks and observe how your body responds.

• Dairy • Gluten • Soy • Refined sugar • Alcohol • Additives • Processed foods • Refined oils • Processed meats

three basic choices when “ YitYououcomeshave to the stress in your life: can worry, you can ignore your stress, or you can relax and trust in the universal flow…”

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Always consult a medical professional for ongoing issues.

Fenugreek image Pocket Herbs & Produce

BELLY HEALING

tips

L-Glutamine

THE AMINO ACID L-GLUTAMINE HAS BEEN SHOWN TO BRING HEALING TO A DAMAGED GUT LINING. RECENT STUDIES REVEAL THAT TAKING THIS SUPPLEMENT MAY REPAIR THE GUT AND REVERSE THE EFFECTS OF LEAKY GUT SYNDROME.

Bone broth

THIS ANCIENT SUPERFOOD CAN DO WONDERS FOR YOUR DIGESTIVE HEALTH. BONE BROTH IS ABUNDANT IN FAT-SOLUBLE VITAMINS AND MINERALS TO BOOST YOUR OVERALL IMMUNE HEALTH AND DIGESTION. BONE BROTH IS VERY RICH IN GELATIN, WHICH WILL EFFECTIVELY HEAL THE STOMACH. BONE BROTH SHOULD BE FROM ORGANIC GRASS-FED CATTLE OR ORGANIC CHICKENS. * For a vegan alternative, there are some wonderful plant protein, nutrient-rich broths available.

Herbal remedies

THERE ARE A FEW MUCILAGE HERBS THAT CAN HELP HEAL GUT-LINING DAMAGE. SLIPPERY ELM, COMFREY, FENUGREEK, AND LIQUORICE ROOT ARE A FEW HERBAL SUPERSTARS THAT ARE USED BY HERBALISTS TO REPAIR THE PROTECTIVE LINING OF THE GUT.

Fermented foods

YOUR GUT IS HOME TO ABOUT 100 TRILLION MICROORGANISMS. FERMENTED FOODS SUCH AS KIMCHI, SAUERKRAUT, KEFIR, AND KOMBUCHA PROVIDE THE BELLY WITH LOTS OF BENEFICIAL BACTERIA. THIS GOOD BACTERIA WILL HELP REBUILD AND BALANCE HEALTHY BACTERIA LEVELS THAT ARE DESTROYED WITH LEAKY GUT SYNDROME.

Coconut oil

THE HEALTHY SATURATED FATS IN COCONUT OIL ARE AN INTEGRAL PART IN HEALING YOUR GUT. LAURIC, CAPRIC, AND CAPRYLIC ACIDS IN COCONUT OIL HAVE ANTI-MICROBIAL, ANTI-FUNGAL AND ANTI-VIRAL PROPERTIES. COCONUT OIL SHOULD BE ORGANIC, EXTRA VIRGIN, AND COLD PRESSED. FOR A YUMMY TREAT, I LOVE TO SMEAR COCONUT OIL ACROSS A SLICE OF PALEO RAISIN TOAST, WITH A DUSTING OF CINNAMON POWDER.

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LOCAL HERO

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LOCAL HERO

life of service VIETNAM WAR VETERAN PETER POULTON HAS SPENT HIS YEARS GIVING BACK TO THE COMMUNITY Image Tess McIntosh

Peter Poulton has been the President of the City of Wollongong RSL sub-branch for 19 years. He also served as a police officer in St Marys, Goulburn, West Wyalong and then Warilla for 18 years. And since the Centenary of Anzac began in 2014, Peter has been the Chairman of the Illawarra Centenary of Anzac advisory committee, which established two annual scholarships for University of Wollongong students, who are direct descendants of Australian or New Zealand service people.

“Our loss of youth [at Gallipoli] was horrendous compared to any other nation involved,” Peter says. “It’s fitting that we remember their sacrifices for the freedoms we enjoy today.”

On top of all of this, Peter was the Chairman of the Organising Committee for the Vietnam Veterans Welcome Home Parade. The parade, which took place 14 years after servicemen and women returned from the war, and saw 110,000 people line the streets of Sydney in support, was such a momentous achievement, that Peter was appointed as a Member of the Order of Australia in 1988, for his tremendous efforts.

We sat down with this knowledgeable, articulate, and well-respected man ahead of Anzac Day, to talk about life at war and the enormous impact he’s had on the community and his fellow veterans…

You began your career in the police force…

I was a police officer from 1967 to 1984. I was born and bred in Sydney, and transferred in the police force from West Wyalong to the Illawarra on April 24, 1980, before being discharged, medically unfit, hurt on duty. I had my left knee kicked in half by an angry motorcyclist who I’d chased up through Bulli and stopped at Rixons Pass Road. We were pulling speeds over 180km/hr in a 60km/hr zone, and he was quite irate about

being stopped. And then I was run over on duty at a random breath test station.

What brought on the move from West Wyalong to Warilla? West Wyalong is a man’s town – a country centre of 5000 people – and my better half said, “I want out of here!”

You’d open the door at certain times of the year and there’d be umbrella weed all the way up to the door.

Not long after you became a police officer, you were called up to serve in the Vietnam War? I was sworn into the police force on June 26, 1967, and in 1968, I was called up and went to Kapooka, then the infantry centre. I went to Vietnam for the whole of 1969. I was with a specialised unit, which was formed specifically for Vietnam called Civil Affairs, aiding the local indigenous population. We had education officers, engineers, agricultural experts, linguists… We rebuilt schools, and put in windmills. In fact, if you drove across Southern Vietnam today, I’m sure you’d still see Southern Cross Windmills going around and around.

So you were there to help rebuild the country? Well, I went to Vietnam as a soldier. We were at The Battle of Binh Ba, which resulted in what has been described as, ‘the death of a village’, and they had to completely rebuild.

What’s the biggest memory that sticks out during this time in your life? The thing that plays on your mind is when I saw the devastation in Binh Ba… just the horrific loss of human life and the destruction of these villages.

It was horrendous.

Was it difficult to readjust to normality after the war? I think because the police force was paramilitary, I probably assimilated better than others. One of the most poignant memories in

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LOCAL HERO my life was when I’d been home from Vietnam for six or seven months, and back in the police force in Goulburn – another officer and I were called to a house. We went down to the woodshed and here’s a bloke in full uniform wearing his medals… and he was dead. It got too much for him. There’s been a lot of it over the years and it’s happening again now with the modern-day soldier.

Has the climate changed now with modernday war? The climate is now that the RSL and other ex-servicemen organisations need to be reaching out more to these guys, and females, and trying to help them. It’s not an easy life over there.

Some of our nurses in Vietnam suffered with PTSD as much as any combat soldier because of the horrific injuries – they were injuries you wouldn’t see in a modern hospital. But, in fact, I’ve spoken to a couple of orthopaedic surgeons, who have said that some of the operations today are done with the aid of what they learnt in Vietnam.

The amputations were so horrific.

Because the warfare was different in Vietnam compared to WWI, WWII… I don’t agree in trying to compare the wars, even though the weapons are different, the end result in going to be the same. Whether it’s an improvised explosive device, or a booby trap as we called them, to homemade hand grenades in Gallipoli or a 15-year-old using a bow and arrow, it will still have the same effect if it hits the right spot.

How do you feel about the Vietnam War with 50 years distance? Truthfully, how I feel about it… the free-world governments let South Vietnam down by just pulling out. If we really look at it logically and question it, why have so many Vietnamese people fled there? They didn’t want to live under that regime. And then you question why… why we went there and why we didn’t do anything about Pol Pott’s total genocide?

Some would say the US government had a lot do with it. The South Vietnamese, yes. Did they ask us to go? I don’t know. But we had a treaty with the USA, which meant they could call on us.

Have you ever been back to Vietnam? No desire to. Some people have. I lost two very good mates over there, which I suppose makes you a bit bitter and twisted.

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In 1987, you headed up the Welcome Home Parade… Yes, I was chairman of the Vietnam Veterans Welcome Home Reunion. When I saw the elation on my fellow veterans’ faces, I asked myself why it hadn’t been done earlier. Then we went on to build the Vietnam Forces National Memorial to remember all Australians who had served, suffered or died in Vietnam. We didn’t want their sacrifice to go unrecognised by future generations. It cost about $1.5 million in total, and was a long and arduous process until it came to fruition on October 3, 1992.

Was it a long process because there was opposition? No, it’s surprising after the Welcome Home Parade a lot of the media described it as a watershed. There were thousands and thousands of people lining the streets of Sydney. And the memorial culminated five years later on the same long weekend. A lot of blokes would have nothing to do with any ex-servicemen's associations if not for this. When the Welcome Home started, a lot of people came out of the woodwork, and when the memorial was built, there was a hell of lot more.

Where will you be on Anzac Day? I’ve been President of the Anzac Day committee since 1988, which runs the main march in Wollongong.

The march comes out of Crown Street Mall, past the memorial and then into MacCabe Park, and that’s followed by a commemorative service in the Wollongong Town Hall.

How do you feel about the way young people commemorate Anzac Day in the Illawarra? The young people in this area are magnificent! If you come to the dawn service in Wollongong, you’ll see hundreds of young kids. And a couple of days later, we have the All Schools Anzac service, where we get the kids to actually run it. We also use the cadets as the defence guard at the Wollongong memorial, so it’s all about the youth.

You must have seen the Gong change quite a lot over the years? You used to be able to drive down Crown Street! A lot of the stuff that’s happened has been for the betterment of Wollongong. Now we have cruise ships coming in with thousands of people so it’s helping the economy. The people behind it should be congratulated for putting us on the map. ¡

ANZAC SERVICES

PORT KEMBLA 6am dawn service at Memorial – corner Allan Street and Military Road, Port Kembla.

ANZAC SERVICES 2018

COLEDALE

5.50am – March to Coledale RSL. 6am service, followed by breakfast at the club for gold coin donation.

WOLLONGONG 4.45am for 5am service.

March from outside City Diggers to Wollongong cenotaph, MacCabe Park.

Wollongong Anzac Day City March: begins at 10am at lower Crown Street Mall, turning right into Kembla Street, then right into Burelli Street, past the cenotaph in MacCabe Park. Official service at Wollongong Town Hall at 11am.

HELENSBURGH 5.45am dawn service at Charles Harper Memorial Park.

STANWELL TOPS 10am service at the Stanwell Tops Memorial Park.

AUSTINMER 5.45am for 6am dawn service.

March from carpark adjacent to Austinmer Surf Club to Austinmer War Memorial.

DAPTO 6am dawn service at Memorial at Dapto Railway Station.

Sunset service at 5.30pm at Dapto Bowling Club.

WINDANG 8am parade commences from Lake Illawarra Hotel car park, to Club Windang for service.

WARILLA 9.45am – March starts at main entrance to car park, Jason Ave, Barrack Heights then 10am – Anzac Service, Warilla Bowls and Recreation Cenotaph.

OAK FLATS

6am dawn service at William Woodward Park, Thirroul.

9am – March starts at Ayers Lane car park, marching down Kingston St, Oak Flats. 9.10am – Anzac Service, Oak Flats Bowling & Recreation Club.

WOONONA-BULLI

ALBION PARK

March from IGA carpark to the cenotaph at Woonona-Bulli RSL Club – 5.45 for 6am service.

4.30am Dawn Service at Albion Park RSL Club.

THIRROUL

SHELLHARBOUR CORRIMAL March from Corrimal RSL to the Memorial at Anzac Grove off Railway Street for service, and return to RSL. March starts 5.30am, service at 5.45am.

6.30am to 7.30am at Caroline Chisholm Park, Addison Street, Shellharbour Village.

7.30am to 8.30am at Shellharbour City Memorial.

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what's on calendar email us at info@coalcoastmagazine.com for any future events

monday

tuesday

wednesday

thursday Eat Street Markets, every Thursday 5pm-9pm, Crown St Mall, Wollongong •Sunset Cinema, Wollongong Botanic Garden

march

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Calamity Jane – Merringong Theatre (runs until the 11th)

INTERNATIONAL WOMEN'S DAY•Sunset Cinema, Wollongong Botanic Garden

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Buggy Garden Tour, Wollongong Botanic Garden

Jimmy Barnes: An evening of stories and songs at Anita's Theatre, Thirroul

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Comedian Ross Noble, performing at Merringong Theatre

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Merrigong Theatre’s Creativity Camp for kids: Interactive 5-day theatre-craft & performance workshops for kids aged 5 – 13 •Harlem Globetrotters at WIN Entertainment Centre, wsec.com.au

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april

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EASTER MONDAY

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ANZAC DAY - see our Anzac Services page 23

The Spiegeltent returns to Wollongong Arts Precinct, shows runs until May 6 www.merrigong.com.au

19 Dan Sultan at The Spiegeltent

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may

BACK TO SCHOOL

10cc performing at WIN stadium, wsec.com.au Angus & Julia Stone, Anita’s Theatre Thirroul

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friday

saturday

s d n e k ee w sunday

Illawarra International Women’s Day Celebration, WIN Entertainment Centre •The Lemonheads playing at UOW Unibar•Sunset Cinema, Wollongong Botanic Garden

Sunset Cinema, Wollongong Botanic Garden

Sunset Cinema, Wollongong Botanic Garden

Kidzwish Annual Brick Spectacular 2018, LEGO fan event (runs until 11th), Kembla Grange Racecourse•Sunset Cinema, Wollongong Botanic Garden

Greenplan Nursery Open 3rd Friday of every month, Wollongong Botanic Garden•Classic Day, Kembla Grange Racecourse•Kid's Disco @ The Frat! $10 entry•Ocean Film Festival World Tour - Uni Movies UOW

The Great Illawarra Walk (17th &18th) Shellharbour to Coalcliff greatillawarrawalk.com•Ultimate Women’s Weekend Expo, Illawarra Stadium & Sports Centre (17th & 18th)•Moonlight Movies: Figtree & Euroka Street, West Wollongong

Wollongong Triathlon Festival (17th & 18th) •Cruise Ship Visit Port Kembla Harbour

The Butterfly Effect at Waves, Towradgi Beach Hotel

John Butler Trio & Bernard Fanning, Stuart Park Wollongong•Nitro Circus Live!, WIN Stadium •Mountain2Sea Festival – Wollongong •EARTH HOUR 8.30pm-9.30pm

Coledale markets, Coledale Public School•Comedian David Strassman's iTedE, playing at Wests Illawarra

GOOD FRIDAY

Thirroul Seaside & Arts Festival (runs until the 8th) page 28

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EASTER SATURDAY•Annual Easter Show at Towradgi Beach Hotel FREE Sunset Cinema at Thirroul Beach – Despicable Me 3 SCHOOL HOLIDAYS BEGIN

CLEAN UP AUSTRALIA DAY•The Farms Market, Killalea State Park•Foragers Markets, Bulli Showground, every Sunday •The Great Ocean Pool Crawl charity event, starts at Coalcliff•Kids Run, Bulli Beach

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EASTER SUNDAY•St George Dragon Vs Newcastle Knights at WIN Stadium•The Farms Market, Killalea State Park•Foragers Markets, Bulli Showground, every Sunday•DAYLIGHT SAVING ends (clocks go back an hour)

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Kate Miller-Heidke at The Spiegeltent •Greenplan Nursery Open, Wollongong Botanic Garden

The Sun Record All-Stars, Anita’s Theatre The Audreys at The Spiegeltent

Coledale markets, Coledale Public School

Thundamentals at Waves, Towradgi Beach Hotel

Kids’ theatre: Roal Dahl’s George’s Marvellous Medicine, Merringong Theatre

The Australian Bee Gees Show, Anita’s Theatre, Thirroul•Peter Helliar at The Spiegeltent

Wings Over Illawarra, Albion Park Rail (runs 5th & 6th)•96.5 WAVE FM’s Solid Gold Live concert, WIN stadium

Sam Simmons at The Spiegeltent •The Farms Market, Killalea State Park

Team Illawarra for Camp Quality Race Day, Kembla Grange Racecourse

MOTHER’S DAY•Foragers Markets, Bulli Showground, every Sunday

The Whitlams: 25th Anniversary Tour, Anita's Theatre, Thirroul •Greenplan Nursery Open, Wollongong Botanic Garden

Mental as Anything, The Heritage Hotel, Bulli

KidsFest Shellharbour (runs until the 26th) •Wedding Open Day, Sage Hotel Wollongong •Castagne Day at The Fraternity Club – international food stalls & markets, entertainment and rides

Garden Storytime, Wollongong Botanic Garden

Paint the Gong Red Charity Ball, City Beach Function Centre www.janeswalkforacure.com

Coledale markets, Coledale Public School

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LOCAL MUSIC

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LOCAL MUSIC

hockey dad READY TO SET SAIL ON THEIR UPCOMING OZ TOUR, WINDANG FELLAS ZACH STEPHENSON AND BILLY FLEMING HAVE TURNED IN A CRACKING SECOND RECORD, BLEND INN Words Jem Quinn Image Joseph Crackett

With the success of their previous LP Boronia, the obvious pressures of ‘second album syndrome’ were always going to make the hotly anticipated follow up a tall order. Undeterred, the childhood mates reached out to John Goodmanson to take the production reigns. “We loved the latest Cloud Nothings record, so we just hit him up. He was keen, so we headed over,” Zach explained, fresh out of the surf just days before the release.

Having written the album an entire year before the release, Zach and Billy met Goodmanson in Seattle. With a rich history as the birthplace of grunge and the breeding ground for bands like Pearl Jam, Soundgarden and Nirvana, Goodmanson chose the infamous Robert Lang Studios for the recording. Steeped in nostalgia, the studios played host to Nirvana’s last known recording in which the haunting, ‘You Know You're Right’ was laid down. Zach explained, “John’s a legend of the Seattle scene and he told us lots of stories about all of those bands.

We were kind of thrown into it, so we soaked it all up while we were there.” The influence was

evident in lead single, ‘Homely Feeling’ whose giant chorus echoes the sentiments of the Seattle scene. The sound clearly resonated, with the track on high rotation at Triple J and scoring #54 in the Hottest 100.

While the previous record, Boronia was a charming slice of iconic, Australian youth, with tales of mateship, surfing and girls, Blend Inn charters more introspective waters, with added textures and tones. The album is a slightly more clean-cut offering than its predecessor with an expansion on their fuzzy surf-rock sound. “We had songs that we wanted to sound a bit more polished and we had such a big studio and all the equipment to do it, so we had to step it up. It was lots of fun, and we’re stoked with it,” Stephenson said.

Striking the balance between progression into new territory, while maintaining the themes that make HD great, the future looks bright for the Windang pair. ¡ Blend Inn – Out now through Farmer and The Owl.

Till the cows come home

This article has also been printed in White Wash Magazine, and republished with full permission.

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WHAT’S ON

while bringing together the community for a weekend of culture, entertainment and food! This April, the festival is expected to welcome 25,000 people to Thirroul from April 6-8, with all funds raised donated back to the community. Thanks to the huge effort from Austinmer-Thirroul Lions Club, the event has raised over $1 million since it began!

Officially kicking off on Friday the 6th, the festival opens with an exhibition showcasing local artwork at the Thirroul Community Centre & Library. On Saturday, the festival heads to the centre of town, along Lawrence Hargrave Drive, where stalls and stages will be set up, businesses will exhibit art in their windows and there’ll be a petting zoo for kids. Saturday is also the day for ArtAlive! where artists transform the streets of Thirroul into a living gallery, creating and crafting while festivalgoers watch on. And this year, for the first time, Saturday night will see Thirroul Beach host a free sunset cinema, screening Despicable Me 3!

festival time THE THIRROUL SEASIDE & ARTS FESTIVAL CELEBRATES ITS 28TH YEAR THIS APRIL – DON’T MISS IT! Words Tahlia Grant

The Illawarra is home to many events that showcase our wonderful community. And one of the biggest celebrations in the Northern Illawarra is the Thirroul Seaside & Arts Festival. The annual autumn event, run by volunteers from the Austinmer-Thirroul Lions Club, allows emerging and established artists to showcase their talent,

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Finally, Sunday is the day to flock to the beach where there will be rides aplenty, and an eat-street alley will descend on Thirroul Seaside Park to finish the weekend off with a bang.

Festival faves like Turkish gozleme and Dippin Dots, will join the Lion’s Club sausage sizzle, and the big stage will be set ready for dance groups to show off their hard work. The surf club also holds a junior surf comp on the day, plus there’ll be competitions, exhibitions and loads of entertainment.

There are so many reasons the festival has remained a much-anticipated event on the Illawarra calendar – artists get the chance to exhibit their works and gain exposure, merchants have the opportunity to give back to the community and, of course, every parents’ favourite… mountains of showbags keep the kids happy!

This April 6-8 get to Thirroul to support the festival and all those who work so hard to keep the Illawarra community strong. ¡

Complete Signage Solutions Across The Illawarra.

Call for a quote 4226 4522 Wollongong

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REVIEW

make mine a martini TESS MCINTOSH TASTE-TESTED ESPRESSO MARTINIS AROUND TOWN SO YOU KNOW WHERE TO GET YOUR NEXT FIX

Pepe’s on the Beach, Wollongong So I’m relatively new to this espresso martini scene… it’s gone ballistic, right? And to think there is not much that goes into the making of one. I think Pepe’s has nailed the simplicity of the minimal ingredients – basic yet elegant. I couldn’t stop! (Neither could the person sitting next to me… slow down girl, or soon you’ll be far less elegant than your cocktail and fall down those stairs). Very enjoyable, and extra points for the view. 9/10 Ryan’s Hotel, Thirroul Can an old-school pub make a ‘good’ cocktail? I could also insert pasta here, because I’d usually steer clear of both items on a pub menu… unless, of course, I’m in Italy. To add to my hesitation, the cocktail menu mentions rum in the ingredients? RUN. I stay.

I order… and am pretty darn pleased I did. What a smooth little number. They know what they’re doing. Boot scootin’ good times with a dash of rum. So yes, people, a pub can make a ‘good’ cocktail. Giddy-up! 8/10 Mr Crown, Wollongong Strangely, this one reminds me of when I was eight and tried coffee for the first time at the Sunrise Motel in Queanbeyan, NSW – ticking that cup of coffee box on the breakfast menu, OK, so every box, I was eight – and being very confused that coffee didn’t taste like a caramel milkshake? Nothing like a caramel milkshake. 4/10 Jose Jones, Thirroul My mum always said patience is a virtue. So be patient. Very patient. It’s a small bar and they are always busy. But your patience shall be rewarded, ’cause man, they make a banging martini! Actually, they look like they’d nail any type of cocktail… just remember what Mum said. Delicious cocktail. 9/10

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ADVENTURE AT HOME

how to holiday at home 5 MICRO-ADVENTURES ON THE COAL COAST… Words Courtenay Turner Seacliff Bridge image Tom Wilkinson

Truth is, you don’t need to book an expensive holiday to ‘escape’ your normal life. In fact, you can experience all the benefits of overseas travel – interesting food, breathtaking sights, historical places, new faces – without even setting foot near an airport. It’s all about your perspective.

With a little creativity, micro-adventures like these can be just as rewarding and relaxing as any longterm getaway. So go on, find the extraordinary in the ordinary!

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If you need to unplug…

Walk the coast – all 25km of it.

Start in Coalcliff and wind your way along the gentle curves of the Sea Cliff Bridge. Upon arriving at Coledale or Thirroul, refuel with coffee and cake. If you’re up for it, continue along the bike track to Wollongong.

Don’t be afraid to stray from the path. It’s there you’ll find secluded sections of beach that you never knew existed, quaint cafes serving up local goodies, and even pockets of lush, subtropical rainforest. Leave your mobile at home – it’ll help you to see things with fresh eyes.

If the country is calling…

Go fruit picking at Glenbernie Orchard in Darkes Forest. From November to December you’ll find stone fruit and berries in abundance, and from January to April it’s all about apples. Fruit picking is the perfect way to cut down on food miles and buy straight from the grower.

Kids will love the hands-on experience. Adults will love the cider. If you can’t get there, the community gardens at Wollongong PCYC are worth a wander. Visit on the first Sunday of the month for their monthly ‘Garden Gathering’.

ADVENTURE AT HOME

If you’re dreaming of Asia…

The Dew Drop Inn at the Nan Tien Temple in Berkeley is the perfect place for anyone hoping to discover something new, without the drain of a long-haul flight. At this traditional tea house, you can feast on affordable Asian treats, sip on hot tea and then lose yourself in the grounds of the Southern Hemisphere’s biggest Buddhist temple.

If a health retreat is on your bucket list…

Splurge at the spa. The Coal Coast has an impressive number of spas, so you don’t need to fly to Bali to bliss out. Try Ibah Spa, nestled at the base of the escarpment in leafy Austinmer, or Spa Semiyahn, an urban retreat in Port Kembla.

If you’re hankering for a hike…

Climb the escarpment. While it’s true every second Coal Coast local has climbed Sublime Point, far less of us have reached the top and then continued. The 11km forest walk that links Sublime Point (Austinmer) and Mt Mitchell (Coalcliff) may take between five to six hours, but rest assured, the ache in your legs is worth the stunning views at either end.

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LOCAL DROP

our coast, our wine region IN THE FIRST OFFERING FROM HAMISH TUCKER, TOUR OPERATOR OF SOUTH COAST JOURNEYS, HE HIGHLIGHTS THE HISTORY OF HOW OUR LOCAL WINEMAKING BEGAN, AND SHARES WITH US ONE OF HIS FAVOURITE DROPS… Words Hamish Tucker

I hadn’t ventured south of Sydney until I was about 16, and remember it vividly. I grew up in Sydney and my parents were from Brisbane. This meant every year our annual holiday consisted of trekking up north to see the relatives. I had no idea what a beautiful place the Coal Coast was until I joined a mate on a family holiday. We left Sydney at zero-dark thirty, so my friend and I did what teenage boys are good at and went back to sleep. A little later I remember waking up to the sun rising over the ocean around the Kiama bends, creating a vista of reflected goldenwhite liquid light shimmering off the ocean, and thinking, ‘Wow, this place is pretty special.’

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Many years later, I am lucky enough to drive through this part of the world on any given weekend, leading winery tours. In wine circles, this area is better known as the Shoalhaven Coast winery region. And I hope, through these Coal Coast Magazine articles, to showcase the unique features and characteristics of this wonderful wine region, introduce you to the various vineyards and the local vignerons who make wine tastings both educational and fun, and, of course, highlight the fine vinos that the area is becoming increasingly known for.

Our drinking habits are changing. Whereas 50 years ago Australians drank 20 times more beer than wine, the comparison has narrowed to only three times more beer by volume. This has been partially influenced by the European migrants who came to Australia and the Coal Coast in the

LOCAL DROP 1950s seeking new life and work opportunities in places like the Steel Works. They also brought with them their ‘civilising drink’ habits.

a micro-winery region, it is becoming increasingly popular for locals and tourists alike. Where else can one find vineyards in luscious green valleys, overlooking some of the country’s most pristine beaches and the Shoalhaven River?

Opportunities in the region later arose for converting existing dairy farms to viticulture (grape growing). While the first grapes were grown on the foothills of Mt. Coolangatta

by Alexander Berry in the mid-1800s, it was not until the 1980s that Greg Bishop, saw the potential to re-establish vineyards on this historic site. Strongly convinced that one could grow good wine grapes in the Shoalhaven’s climate, Greg planted a vineyard of Sauvignon Blanc on the eastern slopes of Mt. Coolangatta.

The countless hours of sweat and study finally paid off, and in 1990, the inaugural vintage of Sauvignon Blanc was hand-picked at the estate.

The vintage confirmed Greg’s belief that, with the correct viticultural techniques, quality wines could be produced in the Shoalhaven.

It is also one of the few regions in Australia where visitors have the unique experience of meeting vignerons and winemakers at the cellar doors. Not to mention the many gourmet food experiences that can be had at the wineries and other surrounding restaurants and cafes. The region’s commitment to quality and producing premium wines has now been recognised with over 1000 Australian and international wine awards.

While the Shoalhaven Coast does not yet appear on the Dan Murphy wine region interactive map, from these humble beginnings the region has grown to 16 boutique wineries that can produce 500 tonnes or 400,000 bottles of wine in any given year, and in 2002 it was declared the 95th wine region of Australia. While this still makes it

So what wines are we producing on the Shoalhaven Coast? Well, whether you are a red, white, sweet or dry wine drinker, the region has something for all taste preferences. Like most Aussie wines, the region’s wines get their names from the grape variety they come from. We produce Chardonnay, Verdelho, Sauvignon Blanc, Semillon, Chambourcin, Cabernet Sauvignon and Shiraz. In recent years, new exciting varieties have been planted and are now available for tasting at cellar doors, including Arneis, Viognier, Tempranillo, Sangiovese and Tannat. ¡

So, to celebrate the first issue of Coal Coast Magazine, I thought I’d showcase a local favourite that oozes a chilled-out coastal vibe. None other than Two Figs Winery’s ‘Sunday Afternoon’. It is a Verdelho and Chardonnay blend, with a hint of sweetness – and great on any day, not just Sunday!

sunday afternoon Vineyard: TWO FIGS WINERY Varietal: VERDELHO AND CHARDONNAY Characteristics: FRESH, FRUITY WITH A HINT OF SWEETNESS AND A REFRESHING CITRUS FINISH. Food and occasions: PERFECT WITH A CHEESE PLATTER TO ENJOY WITH FAMILY AND FRIENDS. Alcohol volume: 13% If you have any questions about Shoalhaven wines and wineries, email Hamish at info@southcoastjourneys.com.au

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TRAVEL

top camping spots on the coast WE KNOW COAL COASTERS LOVE TO CAMP, AND OFTEN TRAVEL FURTHER SOUTH TO SPEND WARM DAYS LYING ON THE BEACH AND COOLER NIGHTS CHILLING BY THE CAMPFIRE WATCHING THE SUN SINK. AUTUMN IS ONE OF THE BEST TIMES TO GET AMONGST THE GREAT OUTDOORS, AND WE ARE SPOILED FOR CHOICE WHEN IT COMES TO CAMPGROUNDS ON THE SOUTH COAST. HERE, RHIAN MACPHERSON FROM PITCH SOUTH COAST SHARES HER FAVOURITE SITES… Words Rhian Macpherson Green Patch image Chilby Photography www.chilby.com.au Merry Beach image @l_juergensen

Green Patch

Lake Conjola

Burrill Lake

Lake Conjola Entrance Holiday Park took out the prestigious ‘Best Holiday Park

on the South Coast’ for 2016/2017, and for good reason! Located an easy two-hour drive from Wollongong, this park has it all! Every angle is covered with absolute lake frontage, fast easy beach access and lush bushwalking trails. The campsite is also steps away from Green Island, a cheeky little E-SE facing wave, with the occasional barrel. The calm waters in the sheltered lake are great for families, swimming, kayaking or SUP boarding. The park has a playground and jumping pillow, BBQ areas, tennis court and a fantastic wheelchair-friendly boardwalk. It offers cabins, safari tents, and powered or unpowered campsites with exceptionally well-maintained amenities.

Lake Conjola Entrance Holiday Park is definitely a winner, just ask the resident roos! Suited to: Everyone!

Kids, couples, retirees, surfers, hikers or bird watchers – there’s something for everyone!

36

TRAVEL

Big 4 Bungalows Burrill Lake is nestled on the edge of peaceful Burrill Lake, a

five-minute drive south of Ulladulla. With a mini-golf course, swimming pool, playground, kayak rentals and jetties made for jumping off, this park screams family holiday! The property itself is situated on 26 acres of manicured lawns, with uninterrupted views across beautiful Burrill Lake. With a massive range of accommodation options from luxury spa lodges to ensuite campsites, the park caters to everyone from the seasoned camper to first-timers. Sandwiched between Ulladulla and Bawley Point, there are heaps of local surf breaks to choose from including the hefty Guillotines. If you're looking for something a little more chilled, grab some hot chips and head over to the fantastic Lions Park across the road. It has an awesome kids’ playground, BBQ area, cycle track and lots of little sandy nooks for setting up along the water. This park is a parents’ dream!

Suited to: Families or outdoor enthusiasts.

Green Patch Campground is located inside the Booderee National Park. Surrounded by

native bushland with some of the most stunning beaches you'll find anywhere. For the surfers, Caves beach is close by, a sweet little right-hander beach break, or Aussie pipe is just down the road. For the fishing enthusiasts, put the boat in over at Murrays. For a more relaxed day, just roll out of your sleeping bag and set up for the day at Green Patch – a calm and tranquil beach within the turquoise waters of Jervis Bay. There is also lots of friendly locals to meet, including kangaroos, possums and hundreds of birds. The campground offers shower and toilet facilities and a picnic area. There are no powered sites, however there are power points in the amenities block.

A well-appointed bush camping area with a five-star natural playground only minutes from the heart of the Vincentia township. Suited to: Those looking for an authentic bush camping experience.

Merry Beach Caravan Resort is the ultimate in beachfront camping. Abundant in

wildlife, you're almost guaranteed to spot kangaroos as they hop right down to the beach. Imagine sitting tentside, hand feeding friendly birds as whales and dolphins frolic right in front you.You might even meet an echidna that roams the lawns. But the critters at Merry Beach are just the tip of the iceberg. There’s also activities galore!

Located next to Murramarang National Park, the campground is surrounded by tons of great bushwalking trails. The park itself has fantastic facilities, including a swimming pool with toddlers’ wading pool, a brand-new playground, and kids’ activities offered during Christmas holidays. Chalets are available with pool or beach views, and campsites come powered, unpowered or with ensuites. Get in early for holidays because this park is definitely a family fave! Suited to: Families looking for a one-stop shop.

Merry Beach

Huskisson Beach

Huskisson Beach Tourist Resort is located in the picturesque seaside village of

Huskisson. Situated steps from the white sands and pristine waters of Jervis Bay, you'll be hard-pressed to find a more ideally located campground.The park is also only a few minutes’ walk to the town centre where you'll find boutique shopping, fantastic local eateries and the famous Husky Pub. With endless outdoor recreation activities, choose from a day on the water whale watching, kite surfing, kayaking, SUP boarding, snorkelling or swimming, or stay on dry land exploring the cycleways and weekend markets. Stay in one of the park’s fully self-contained cabins, powered ensuite sites or in the shady campground.There’s also tons of facilities, including a swimming pool, tennis court, BBQ areas and playground.This is an absolute topnotch park and well worth a weekend of your time.

Suited to: Couples or groups looking for a beach location with the convenience of a town close by.

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LOCAL CREATIVE

38

LOCAL CREATIVE

for the love of clay WHEN LOCAL ARTIST PAIGE NORTHWOOD FOUND CERAMICS SHE FELT COMPLETELY FULFILLED

If you’ve stumbled across ceramicist Paige Northwood’s stunning tableware at Earth Walker & Co in Coledale or Moore Street General in Austinmer, you’d be forgiven for assuming that this Stanwell Park girl has been a potter all her life, such is the quality of her imperfectly perfect pieces. But the truth is, ceramics was not Paige’s first trajectory – she studied a Bachelor of Arts and a Bachelor of Design, and began her career in the interior design world. “I always knew I was an artist but I didn’t have my proper medium yet,” Paige says.

Sitting at a computer designing spaces all day caused Paige to feel not “like a real human anymore”, and she went on the search for something more tactile. It was actually Paige’s mum that introduced her to ceramics when they went to a class together. “I instantly fell in love with it,” Paige says. “It was just so natural, so right. Ceramics is so hands-on… you’re just really experiencing life.”

From there, her artistic path became clear. “I just had to jump off the cliff and go for it!” she says. “I couldn’t not do it.”

And since making the leap, Paige has experienced much success – although, she admits the life of an artist can be “financially testing at times”. Her tableware is in demand, often selling out on her online store, she’s received wonderful feedback, and she’s booked her first solo exhibition at Jerico Contemporary Gallery in Woolloomooloo opening March 22nd.The exhibition is what Paige is most excited about and hopes to do much more of in the future, showcasing a body of work once or twice a year.

What makes Paige’s work extra special is that so much of the clay she uses is sourced locally from Sandon Point. Along with a group of potters, she’s

been granted permission from the tent embassy at Sandon Point Beach to dig for clay in the area. “It feels really natural to move what you’re standing on and create from that something to drink out of or eat from…” she says.

The detailed process is a lengthy but worthwhile exercise, taking about a month from start to completion. “I collect large containers of clay and soak it in water for a week or two, then by hand I break it all up or use a drill to turn the clay into a slurry, before leaving it to dry in the sun on large plastic sheets,” Paige explains. “Once it’s sticky, I wedge the clay to remove all the air bubbles. I get a lot of help from my friends… we like to think of it as ‘clay therapy’.”

Following her true north has also allowed Paige to create a life for herself that allows spontaneity and enables her to soak up the beautiful surrounds in which she lives, starting most days slowly with a swim before squirreling away in her home studio in Austinmer to play with clay.

Inspiration, she says, comes from nature and “what I’m learning in life then transferring this into my work. It’s an inner journey.”

But this journey also surely comes with frustration – ceramics is certainly a lesson in patience. After months of working on pieces, then firing them in the kiln, they can often come out cracked, or not as Paige imagined, but she takes these losses with her signature grace: “That’s the pain of it! It’s like a metaphor for life – everything is breaking and impermanent and you have to accept what’s happening… but sometimes it’s hard,” she admits.

“Ceramics teaches good life lessons.”

Paige has also surrounded herself with a group of local potters and spends time at Hazelhurst Gallery in Gymea, where she’s had a teacher for the past four years. “Everyone there is very supportive and it’s a wonderful community to be a part of,” Paige says. “There’s a lady there, who’s going on 80 and she’s so amazing at throwing. She has so much knowledge – it’s just great to be able to ask questions.”

As for the future? As well as continuing to create gorgeous tableware and building bodies of work to exhibit regularly, Paige and other local ceramists have plans to open a communal studio together to offer ceramics classes to budding artists and hobbyists. “To be able to work collaboratively with the community would be beautiful,” she says. ¡

39

REAL ESTATE NEWS

how to buy at auction THE CHAIRMAN OF THE REAL ESTATE INSTITUTE ILLAWARRA, TREVER MOLENAAR, SHARES HIS TIPS FOR NAVIGATING THE AUCTION PROCESS WITH EASE Words Trever Molenaar Image Chilby Photography www.chilby.com.au

Auctions have gotten a bad reputation in previous years, but more and more buyers and sellers are actively opting towards the auction method to transact in NSW. Legislation has been tightened to make it fair and transparent with buyers on a level playing field. So what should you know about buying at auction?

Prepare your finances. Seeking lending

approval is one of the most obvious, but crucial, steps to buying a home. Not being able to obtain finances at settlement could cause loss of your deposit and face further losses.

Establish a budget. Buying a home often

starts logically and ends emotionally. Setting a budget or your 'walk away price' is crucial.

Think to yourself, 'What am I happy to buy it for, but what am I happy to lose it for?' After an auction, it is quite common for buyers to regret overpaying but just as common to regret missing out as they should have paid more to secure their dream home.

40

REAL ESTATE NEWS

Offer prior to auction. Sometimes time

frames or excitement levels do not permit waiting to auction. Many properties do sell prior so enquire if the seller is open to this.

Look over the contract. Ensuring a

solicitor or conveyancer looks over the contract is important. The contract will establish the terms you are buying under, what you are buying and how. Usually the contract for sale will be on display in person or digitally. If not, ask your agent.

Make changes. Yes, it is possible to request

changes to some of the terms in the contract for sale, ie. settlement dates, deposit and special conditions. As long as both buyer and seller agree, changes can be made and is often best done prior to the auction.

Keep in contact with the agent.

The agent is employed by the vendor to handle the process. Ultimately, they are working for the vendor to ensure the highest end sale price, but they are also there to help the process run smoothly. Advising the selling agent you are interested will enable open communication of

What am I happy to “buyI happy it for, but what am to lose it for?” any changes to the contract, terms, or more importantly a pending sale prior to auction.

Playing the silent game can lead to missing out.

Be prepared on the day. Ensure you

have your deposit and all documentation with you. Copies of any special conditions or changes agreed upon prior is helpful. You will be required to sign the contract of sale and pay the deposit (usually 10 per cent) directly after the fall of the hammer. You will need to show identification and be registered to place a bid.

Have someone bid for you if you can’t make it. If you are unable to attend

the auction it does not preclude you from buying. You will need to sign an authority for someone to bid on your behalf. If you are late, you still can be registered prior to the fall of the hammer, but it is good practice to arrive early. ¡

41

LOCAL PEOPLE

join the resistance THIRROUL LOCAL AND PUBLISHER OF IN MACARTHUR MAGAZINE, DAVE EVERETT, HAS TURNED HIS LIFE UPSIDE DOWN IN THE NAME OF SCIENCE. HERE, HE TELLS US WHY… Words Dave Everett

When I created In Macarthur magazine in 1999, I was asked to expand my business. But I knew myself and the things I was good at. Running a publishing group was not one of them. Working 24/7 was also not a part of my vision.

Comfortable in the knowledge that I was a reasonable graphic designer and writer, who knew how to put a magazine together, my business was successful by all measures. I had created a wonderful world where I could work when I was busy and stay at home in Thirroul and surf when I wasn’t. Perfecto!

Until Science Sayz came along I was content as a 50-plus-year-old surfer living near the beach, working about two-thirds of the year. Science Sayz? Short story? Science Sayz is a fashion label dedicated to science advocacy. When laid bare like that it doesn’t seem like a very likely proposition.

Stick with me.

42

Science Sayz is born directly of my frustration at the growing anti-science and anti-intellectual movement. The world has gone mad. It seems to me that the people so keen to get rid of the so called ‘establishment’ are bundling science in with the trash they so dearly want to dispose of. They don’t trust anyone telling them what’s right or wrong, what is fact or fiction. This demonstrates a misunderstanding of what science is. As the late great Carl Sagan once said, “Science is a way of thinking much more than it is a body of knowledge.”

I have no tertiary education in any field of science.

I do, however, know what science is (and isn’t), and I think if the majority of people understood the process and the result, the anti-science movement would be stopped in its tracks. Even if the average person considered Carl’s assertion that science is a way of thinking, more than just a book of facts, it would make a huge difference.

My objective, through my label and website is not to ridicule the ill-informed or attack beliefs, it is to influence and educate. Science Sayz is, for me, a chance for informed people to fight back in a positive way. Have you ever felt compelled to get involved in something despite half your brain yelling at you to stop? I have to do this.

I want the Science Sayz logo to become recognised as the pro-science symbol – conversely, the symbol of the resistance. My dream is that the logo will become so well-known that displaying it on your car or laptop, or wearing a Science Sayz T-shirt will draw knowing smiles from other concerned citizens. That kind of reaction pretty much defines cool. If I can achieve that, I will be able to influence others.

LOCAL PEOPLE Where did this passion come from? I blame/ credit my father. My dad has an amazing breadth of general knowledge. Without a university education, he has achieved expert level in the fields of modern history, astronomy and physics with a strong knowledge of other sciences and geography. I grew up with a father who could answer those wide-eyed childhood questions, like, “Why is the sky blue, the grass green and what happened to the dinosaurs?”.

My passionate science advocacy has landed me in many heated conversations. Once people believe something, it is difficult to persuade them otherwise. It’s the people in the middle that I feel I can influence. Those who have not taken the time to absorb an understanding of science – that knowledge is empowering and presents armour against the nonsense we are presented most days on social media. Scepticism is more important than ever.

In 2012, my own son was diagnosed with metastatic melanoma. It was a death sentence at the time. He was saved by a new genetic-targeted drug called BRAF inhibitor. He was the unluckiest 16-year-old in the world – and the luckiest.

Modern medicine saved his life with only months to spare. Then a few years later with that therapy surrendering to the aggressive cancer, along came immunotherapy. Within weeks his organs were cancer-free and remain that way to this day. I became immersed in the brilliant science behind his startling recovery.

So Science Sayz is born. Initially I am marketing a range of T-shirts (AS Colour brand) with subtle, esoteric catch phrases. I have other products coming but I can’t tell you what they are… yet!

Sometimes I wake up at 3am and think, 'What the hell am I doing? I had my life set up and I am ruining everything.' The flip-side, though, is that passion is a great start in any new business. I keep telling myself that anyway… ¡ Head to sciencesayz.com for more.

Science Sayz is funding Reef Check Australia www.reefcheckaustralia.org Reef Check Australia is an innovative environmental charity dedicated to engaging the community in hands-on reef research, education and conservation.

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44

COAL COAST POPS

what's your favourite thing to do in the Illawarra?

Interviews Tahlia Grant

CARLY FROM DAPTO

TONY FROM THIRROUL

Going to the park with my daughter, Stuart Park is her favourite

Walking my dog along the bike track looking at our pristine beaches

JANE FROM CONISTON

BRODIE FROM THIRROUL

The nightlife!

Especially $3 shots at the Grand!

Playing sport with my mates all year round

SAM FROM WOONONA

ROBYN FROM EAST CORRIMAL

The Escape Rooms in Wollongong and all the beaches

The different markets around the place and their vegan pancakes 45

COAL COAST FAVES

@kylecoffee_photography Epic display of light, Wombarra

#coalcoastmag TAG US IN YOUR PICS ON INSTAGRAM AND WE'LL PRINT OUR FAVES EACH ISSUE. GET SNAPPING!

@david.inmacarthur Spectacular day on the Coal Coast

@adventure_never_stops @tashiesimmons Climbing the 'Whale of a time' route, overlooking Scarborough above the Wodi Wodi track

@jjjenae Haunted tunnels and jagged light, Helensburgh Glowworm Tunnel

@kinkou.creative Textures of the sea, Sandon Point

46

COAL COAST FAVES

5e t hings w LO V E ra ound town...

WODI WODI BUSHWALK – STANWELL PARK LOCAL BEER – PALE ALE BY FIVE BARREL BREWING FLYING FOX AT NICHOLSON PARK – WOONONA THE BLISS BOMB FACIAL AT THE FACIALIST – KEIRAVILLE PROSCIUTTO FROM GRAZE-LHCD – LAKE HEIGHTS

47

FINAL FUN

the quiz 1. What big-name UK singer performed at WIN stadium on September 24, 2017?

2. In which year was the last time the St George Dragons won the NRL Grand Final?

3. Reese Witherspoon, Nicole Kidman and Laura Dern star in which hit US show?

4. Who won the 2018 Men’s Singles Australian Open Championship?

5. What superhero has been played by Michael Keaton, Val Kilmer, George Clooney and Christian Bale?

6. Which artist was famously found dead in Thirroul Beach Motel?

7. In a standard pack of cards, which king is the only one to not have a moustache?

8. What is the official language of Brazil?

9. What is the name of the iconic Tarrawanna rock band formed in 1990, who had hits Daddy Longlegs and Sundial?

10. Malbec, Sangiovese, and Syrah are all a type of what?

11. What is the symbol for potassium on the periodic table?

12. What is the main ingredient of paella?

13. Which superstar female singer visited the Nan Tien Temple in Wollongong in 2010?

14.

Which former international Australian fast bowler started his illustrious cricketing career playing juniors for local side, the Oak Flat Rats?

15. Name the only American state to begin with the letter 'P'?

16.

What type of flowers were once exchanged as a form of currency by the Dutch?

17.

Which chess piece can only move diagonally?

18.

True or false: A snail can sleep for three years?

19.

What are the two main ingredients of a 'screwdriver' cocktail?

20.

Name the Wollongong-born star who recently returned to Neighbours to revive her infamous character, Izzy Hoyland, after leaving the show in 2006 to pursue her music career?

Answers on page 1.

advertise with us

NEXT ISSUE – OUR WINTER EDITION (June/July/August 2018) info@coalcoastmagazine.com or call Tara on 0409 774 153

48

South Coast JOURNEYS

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