INSIDE THE ILLAWARRA
free. ISSUE No.4 DECEMBER JANUARY FEBRUARY 2019 HISTORY | ART | PEOPLE | MUSIC | FOOD | REVIEWS | CULTURE | TRAVEL
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on guard! five barrel brewing a place to share cultural cuisine sweet life cocktail party top of the muffin to you! summer loving what lies beneath what's on calendar folk for all folk music in the street happy holidays! in her shoes feed your skin
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sustainability in the vineyards at home in fairy meadow on a high note in the fast lane purple haze surf trips downsizing decisions be cash smart coal coast faves hey brew coal coast faves meet a neighbour coal coast pops the quiz
There is a QUIZ on page 64 and here are the answers: 1. South Sydney Rabbitohs; 2. Canada; 3. Eddie Murphy; 4. Ankara; 5. Full House; 6. Whale Sharks; 7. Krypton; 8. Rihanna; 9. 10 per cent; 10. Steve Jacobs; 11. Rum; 12. Charles Dickens; 13. He; 14. False; 15. Grey nurse sharks; 16. Ryan Reynolds; 17. Prancer; 18. Stevie Wonder; 19. Mexican peso 20. Parliament.
Coal Coast a term which embraces our industrial history while celebrating our glittering coastline. editor Dani Sherring It’s been a huge, happy 2018 here at Coal Coast HQ. It will forever be the year we launched this little mag and had the pleasure of connecting with our incredible community. Now, as everyone makes the mad dash towards end-of-year celebrations, we’re holding tight to some calm amidst the chaos – we hope our summer edition provides a brief escape from the busyness this time of year can bring. So fill your teacup, find some sunshine and dive in. In this issue, we have your holiday at home sorted with a guide to ocean baths of the Illawarra (p26-29) – that’s Coalcliff rockpool sparkling ever so bright on the cover – cocktail recipes from local bars to get the party started (p22-23); and a list of Chrissie activities for kids around town (p37). On top of that, we also chatted with Phil from Five Barrel Brewing (p6-10), Andy from Babyface Kitchen (p12-15) and Kaylee from The Donut Pantry (p20-21). There’s a lot to get through, so we’ll leave you to it… Wishing you all a very merry Christmas and happy festive season. Here’s to slow, salty days by the sea, surrounded by the ones you hold dearest. See you in the new year.
Dani, Tara & Tess x
Subscribe online: www.coalcoastmagazine.com Advertising enquires: call Tara 0409 774 153 or email firstname.lastname@example.org Coal Coast Magazine is published four times a year and 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. Coal Coast Magazine PTY LTD. ABN 49 621 097 461
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head of sales & marketing Tara Connor creative director Tess McIntosh cover image Ben Mackay oceanfeels.com our contributors @LostWollongong Stefan Posthuma Serena Coady Nicole Larkin In Motion Sports Photography Ben Mackay Jed Waters Creative Events Photography Kachina Dimmock Judy Pettiford Paul Pennell Macy McCormack Kate O'Mealley Rita Balshaw LA Early Caroline Jolly Hamish Tucker Trever Molenaar Jane Sim Rosalynne Dare Dr Mandy Reid Andrew Trevor-Jones Matt Castell @souls.infreedom Nathan Hancock Ziggy Melling-Williams Michelle Bevans Tahlia Grant Tenae Clayworth Emily Hammond Elyshia McKirdy
THE WAY WE WERE
on guard! MORE THAN 100 YEARS AGO, PREPARATIONS WERE MADE TO PROTECT WOLLONGONG AND SURROUNDING PORTS AGAINST ENEMY ATTACK Compiled by @LostWollongong lostwollongong.com.au Image From the collections of the Wollongong City Libraries and the Illawarra Historical Society Source NSW Office of Environment and Heritage
The need for defence installations around Wollongong was raised in the early 1800s – as Wollongong was the southern-most point of Australia’s defences that also covered the major centres of Newcastle and Sydney. Forts and batteries were built in the region to protect the coast from what was perceived potential threat.
THE WAY WE WERE quick-firing gun. Along the wall were eight recesses for shells and cartridges and a large casemate to provide protection for the gunners, which was closed off with wooden doors.
In the 1800s, the Royal Navy believed that in response to the end of the Crimean War, enemy ships may threaten Australia’s coastal ports. At this time, the main ports were Sydney, Newcastle and Wollongong, and authorities thought a possible Russian attack upon Wollongong Harbour could be imminent, during which enemy forces would demand coal in return for not invading the country. So, in 1879 three 68-pounder Crimean War Relics were relocated from Sydney to Wollongong and placed on Flagstaff Hill. The cannons were designed to fire a shell weighing almost 30kg a distance of 1.6km. But by 1887 they were regarded as useless, as they had a short range and would not adequately meet the threat that may be posed. A report recommended that a defence system comprising of a concealed gun at Flagstaff Hill and two smaller emplacements to the north and south be built. The gun at Flagstaff Hill was to be very large and placed under cover near the summit. It was to be capable of firing in any direction, and powerful enough to sink any ship from Port Kembla in the south, the Five Islands seaward and Bulli to the north. The emplacement was built in 1890 and had a disappearing gun located in a deep circular pit. The pit was connected by tunnels to the magazine and shell stores, casemate, flanking depression range finder and observation posts and two machine gun posts. Though the guns were never needed to defend Wollongong, the three original Flagstaff Hill cannons were restored and placed in their present position on reconstructed carriages in 1983, as part of Heritage Week.
The Smith’s Hill battery was constructed in 1892-93 and consisted of a wall with three semi-circular parapets. The two larger northern emplacements contained the original 1872/80-pounder rifled muzzle-loader guns. The southern emplacement housed a Nordenfelt
By the early 1900s, the federal government reorganisation of the army and advances in gunnery technology led to the closure of the Smith's Hill and Flagstaff Hill Forts, which then came under the control of Wollongong Council. Later, the Flagstaff Hill Fort embankments were levelled, and the entrances bricked up. Smith's Hill Fort entrances were sealed, and the site filled with boiler ash to create a park in 1947. In 1988, the site was excavated, and the guns and their mountings were restored.
In the lead up to WWII, the need to defend the rapidly expanding Port Kembla Steelworks and Harbour became an important issue. The Breakwater Battery was completed in September 1939 as a close defence and observation battery. In 1940, the Illowra Battery was built and Hill 60 was tunnelled and fitted with guns. Work also commenced on a counter bombardment battery at Fort Drummond on Mount St Thomas – it was an integral part of the network of coastal batteries constructed to protect NSW’s two major industrial areas, Newcastle and Port Kembla, during that period. This battery required massive excavation for the gun foundations, magazines and underground rooms. Two 9.2-inch guns were installed using overhead gantry cranes. The guns were protected from air attack by bomb-proof concrete arches and camouflaged from the air by concrete aprons, which were grassed over. Tunnels were driven into the hillside to house the associated equipment needed to manoeuvre the guns, store ammunition, as well as to accommodate personnel facilities. As threat receded, the level of alert was downgraded. And by November 12, 1944, mariners had been informed that Port Kembla was no longer a defended port. A mushroom farm was established at Fort Drummond in 1966 and operated until 1972, concrete bunkers remain throughout Port Kembla, and there is now a military museum at Breakwater Battery, which houses WWII artefacts as well as Port Kembla air raid sirens from the time. ¡
five barrel brewing Images Creative Events Photography creativeeventsphotography.com.au
There’s no denying there’s been a shift in the beer-drinking culture in recent years. Instead of reaching for a can of VB, we’re more often sampling and sipping an array of craft ales created by small-batch brewers. Like everything we consume, people are paying more acute attention to where and who the product has come from.
Even the name Five Barrel has scientific meaning. “Barrel is measure of fluid. And in the beer brewing world a barrel is 120L,” Phil explains. “We brew 600L batches… which is five barrels.” In the Illawarra, we’re so lucky to have a few regional brewers doing their thing for our drinking pleasure – and one of them is Five Barrel Brewing. Owned by Phil O’Shea, who has lived in the Illawarra for more than 20 years, Five Barrel is a real family affair. If you head to the taproom, Phil or his dad, Mike, will pour you a beer and on Fridays and Saturdays Phil’s mum, Jane, will whip you up the likes of a polenta waffle bowl or delicious cheeseburger to accompany it. Phil’s siblings and wife are also heavily involved in the booming biz, “The focus of the brewery has always been to grow the business as a family,” Phil says. Tucked away at the southern part of Keira Street in the industrial area, the warehouse-style brewery is chilled out and completely unassuming. You can easily spend an hour chatting to Phil or Mike about the selection they have on tap and tasting the seasonal range, before walking away with a growler or six-pack in hand and a deeper appreciation for talented local makers like Phil and his family. For Phil, who is not a big drinker himself, the chemistry of the perfect brew is the driving force.
We sat down with Phil to talk all things beer (and, of course, have a couple of taste tests, too). When did your brewing career begin? My first journey with brewing was with a mate in high school in his shed, making home brew that we thought was amazing, but on reflection… we knew nothing! It was just creating alcohol for the sake of creating alcohol. More recently, it was after I left my job in the corporate world. I loved the culture around beer in Europe and America and I wanted to bring a little of that to Wollongong. I saw the scene was starting to develop in Wollongong about five years ago. That’s when I started brewing with the view to start a brewery. I didn’t treat it as a hobby from the start; it was home brewing with purpose. It was a different perspective to my first foray into brewing, because I focussed on the science behind it. It’s been a huge learning curve, but I found my feet pretty quickly, and it only took a couple of brews to be genuinely happy with the beers I was creating. But then it took a few years of remaking the recipes over and over to feel like I could replicate what I was doing on a small scale to a commercial scale. All my research was showing me that having a killer recipe isn’t the only thing you need, you need to be savvy in business as
well. Beer’s the fun part, but the reality is it’s a highly regulated environment and the amount of paperwork required is incredible. It’s a big deal and we treated it seriously from day one. Where were you brewing before you opened the taproom? I was brewing with Dad at my parents’ place. Mum and Dad’s cellar quickly developed from a wine cellar into a beer cellar. Every Saturday we just brewed week in, week out. Quite often it was the same recipes over and over and we just gave beer away – we couldn’t drink it all. In this business, you have to be really mindful of how far you go with the drinking. We get samples dropped off all the time, we have other breweries come to us and we go to visit others too, so it’s easy to get carried away. It’s such an amazing industry to be part of. When did the Five Barrel name take off? The brand really developed when we signed the lease to the brewery. That was the commitment… the line in the sand where we had to start establishing something. We took it very slowly to begin with. Our focus has never been to be a massive brewery, we are regional brewers – and it was, and continues to be, our ethos to grow ethically and responsibly to create a sustainable business, financially and environmentally. Tell us about the sustainable practices you have in place... We source Australian ingredients wherever we can; the quality of the ingredients we have here in Australia is terrific so why go anywhere else? There’s a lot of bi-product that comes from brewing, including chemical, so it’s about managing our waste and water usage. And then giving the waste that can be reused as feed to local farmers to help them out. We’ve been doing that since we opened. We started out dealing with Oak Flats High School. They have an agriculture plot, and the feed we contributed relieved their budget, which meant they were able to expand their agriculture program and use that money to repair fences and add more animals. But, unfortunately, we outgrew them – we had more feed than they could use. Now we deal with a farmer in Gerringong. We’re just shy of about a ton a week of feed that we supply him with.
SPOTLIGHT ON When you first opened in 2016, how many beers were you making? We launched with four beers. Our commitment was to have a stable four that are available year-round and then have a rotating selection of seasonal options. Our core four has evolved since we first opened. Being a small business means you have to adapt to what people want. And because we are a local brewery, we get that feedback really quickly from simply talking to our customers. Our stable four now are the golden ale, pale ale, milk stout, and hoppy amber. Originally there was an ESB (extra special bitter), and the milk stout wasn’t included. But when we brewed the stout it was hugely popular – it was a winner from day one. We’ve done over 80 different beers in the last three years. Talk us through the brewing process? A brew day from start to finish is only about five hours, with about a three-hour clean-up. Cleaning is a huge part of brewing – we spend about 30 hours a week cleaning. But that’s just a fraction of the process – the real magic happens in the fermenters. On a brew day we take malted barley, wheat, oats, depending on the recipe. We mill it up, mix it in with water – there’s an enzyme that exists on the grain that converts the starches to sugars. We then wash the grain to get as much sugar out as possible, boil it up, add hops and transfer it to the fermenter where it sits for two to three weeks depending on the beer. It’s a simple process but really hard to replicate, especially on our scale because the ingredients change batch to batch. We think you’re doing a good job! I think we’re on the right track. I wouldn’t say that we’re 100 per cent there yet. I still consider ourselves a start-up brewery, three years in we’ve still got a lot to learn, but as with everything that we’ve done, it’s all with the idea to grow sustainably and as a family. What’s the difference between a small and large brewery? Attitude and who drives the creativity in the product. With larger breweries they are more cost-driven which can hamper creativity. They also can’t physically make some of the beers that we’re brewing, because the ingredients don’t exist in the huge quantities that they’d require.
“what95weperdocentis inof the Illawarra” There’s been an explosion of craft beer enthusiasts in recent times… There’s been a huge shift in people’s drinking habits. We find it’s quality over quantity these days. We have families come in on Saturdays to try a few beers, grab a six-pack and go home. They’re not here to drink and drink and drink. We’re not a party brewery. We think that adults can be adults. I’m just so glad that so many people in the area are enjoying the experience of coming in and trying beers, but not drinking to excess. That’s something we actively dissuade here. The culture around beer these days leans towards socially responsible breweries. It’s about the experience. You now stock lots of local restaurants, bottle shops and pubs… We do – 95 per cent of what we do is in the Illawarra. Recently we started stocking in BWS stores around the area. People will be able to see us up in the Highlands or down in Vincentia, so that’s a huge thing for us! BWS approached us a year ago and we knocked them back initially, because I didn’t think we were quite ready yet. As a small business, you have to learn to say no sometimes. As much as you want to grow, grow, grow, if you don’t have the process behind you to fall back on then things will quickly get out of hand. We’re a very process-driven brewery, which has enabled us to transition to a larger scale more smoothly. Did restaurants approach you about selling your beer? A lot of what’s happened has been about being in the right place at the right time. One morning I had my Five Barrel shirt on and I was at a coffee shop – someone tapped me on the shoulder and said, “Do you work there? I manage Wollongong Golf Club and how cool would it be to have a local beer on tap”. And that’s how that happened. We rely on word of mouth. The very first place that put us on tap was Dicey Riley’s, but it wasn’t until The Little Prince took us that it all snowballed. It was amazing for us because they got rid of Hahn
SPOTLIGHT ON Superdry and put our Golden Ale on tap and they didn’t see a drop in sales! What does your day-to-day look like? We brew three to four times a week, generally across two days. It started off as me and my dad, but Dad is packaging three days a week now. We still hand bottle and do all our own deliveries, which is time-consuming. And my brother – who works full-time, but I borrow when I can – gives me a hand brewing. If I’m not brewing, I’m cleaning, I’m packaging, I’m delivering. And if I’m not doing any of that, I’m working the tap room. You never have a spare hour during the day, there’s always something to do. I’m really lucky my wife, Maree, is a massive supporter. We had a son at the beginning of the year, and I know she feels like a single mum sometimes. Small business is hard work, and I’ve been able to rely on Maree, and the rest of my family – honestly, everyone is involved in making Five Barrel what it is. How do you come up with the flavours – do you have a favourite? No favourites, I like whatever’s fresh. That’s the way I encourage patrons to try beer too. Fresh is always best! Inspiration comes from breakfast through to sunset, I’m always thinking of what’s next. Plus, we largely follow American beer trends in Australia so I’m always keeping an eye on that. What’s the ultimate goal for Five Barrel? Our short-term plans are to keep developing that craft beer culture in Wollongong. It isn’t just about us, it’s about what local means. We need to be involved in that, with other breweries, and other makers in the area. It’s bigger than just us. We can be kicking goals as a brewery but it’s so important for us to see cultural change in the
Illawarra too. Our idea of growth and success is people coming to us to say they enjoyed a beer at a restaurant on Wollongong Harbour and wanted to try more. It may be unconventional, but success for us isn’t measured on litres of beer brewed and sold, it’s about being established in the community and contributing to it. There’s so much on offer in the Illawarra, but we need to have a ‘use it or lose it’ mentality. If people don’t buy local, local doesn’t exist. Are you happy you made the career change? In my corporate life, I was surrounded by people who had been in the same position for 30 years and they were miserable; everything seemed like a hassle to them. That’s what I love about my job, it’s such a positive industry, and the people involved are so friendly and happy to share ideas. I still wake up every morning (absolutely tired!) but excited and loving what I’m doing. ¡
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left to right: David, Andy, Gen
a place to share UNIQUE AND INVENTIVE, BABYFACE KITCHEN IS AN ASSET TO WOLLONGONG Babyface Kitchen, open Tuesday to Sunday, 1/179 Keira St, Wollongong
Chef Andy Burns has been a household name in the Illawarra hospitality scene since migrating from Mudgee at age 23. In the 13 years he’s lived in the region, he has worked as head chef at Wollongong stalwarts Diggies, Lee & Me and Dagwood, before going out on his own – with wife, Gen, brother-in-law, Gavin, and sister, Shelly – to open the ever-popular 2 Smoking Barrels. The American barbecue street-style offering has found huge success in its four years – first at pop-up events and local venues, and now slinging tinnies and fried chicken burgers from their Flinders Street home. This success enabled Andy to fulfill his dream of opening a restaurant where he can serve the food he likes to cook, in the style he likes to eat. Babyface Kitchen opened its doors in 2017, and Andy and the team have been busy building their baby ever since.
The sleek and contemporary restaurant, with the bountiful bar as a focal point, and a neon baby face sign set beside the buzzing kitchen offers a communal dining experience. It’s the experience of eating that’s important here – a place where food, wine and stories are shared. Seasonal, in in its truest form, the menu’s focus is fresh and quality, broken up into raw, small and large plates, created to bring people together. The sashimi plate, dry aged duck dumplings and Moolooloba prawns with shoyu koji and cultured butter sauce are just a sprinkle of the incredible and unforgettable fare you can expect.
Not to be outshone, the wine list, curated by Babyface’s knowledgeable restaurant manager David, stands strong. Made up of natural, lowintervention drops, the wine list is as creative as the cuisine. “The correlation between the wine and the food has grown,” Andy says. “We like to think we’ve finally gotten to a point that it really is one – a whole offering.” Under the umbrella of Andy’s family-run Burnsbury Hospitality, Babyface Kitchen and 2 Smoking Barrels bring vibrancy to the Illawarra, while propelling Wollongong as a food destination worth celebrating. We sat down with Andy to talk all things wining and dining… Where did your career as a chef begin? I first stepped foot in the kitchen when I was 17, and here I am – that’s all I’ve ever done. I started my apprenticeship at a place in Mudgee, which was then called Craigmoor – a beautiful vineyard and cellar door. There was a well-trained chef there, who really taught me to give a shit! You have to care about the food you serve and the preparation to get it to the plate. It was a good restaurant and the food was solid, but it was also the late 90s. I look back at some of the stuff we used to cook and laugh. Food trends have changed dramatically since then. When you moved to Wollongong, you started at Diggies? I did, then Lee & Me approached me to help them open that as the head chef. I did three years there, then back to Diggies. Then the owners of Diggies were opening Dagwood, so I had full involvement with bringing that to life – from when it was an empty
shell, to fit-out, to the first day of service. At that time, I was the head chef at Dagwood and Diggies, which is such a busy place. My advice to young chefs is if you want to learn what really being busy is, go and do three months in the Diggies kitchen over summer. Wow! How did 2 Smoking Barrels come to be? I left Dagwood with my wife, Gen, who was working there too back-of-house. Along with my sister and brother-in-law, we basically bought a smoker and cooked some briskets. It went from there. We started serving at The Heritage in Bulli, and Son of a Gun in Wollongong, as well as events in the food truck. Then we moved to the Illawarra Brewery. During that time, the fit-out for Babyface was happening, so we had a lot
going on. I didn’t really stop. We had no financial help with Babyface – we built it from the hard work we’d put into 2 Smoking Barrels… from the ground up. Gen is the true unsung hero here. She does everything behind-the-scenes to keep the business running smoothly. What was the idea behind Babyface? The whole premise was to cook food that we like to eat in a setting we like to eat it. Sharing food was where it started. People getting together sharing food, sharing wine, that’s the way I enjoy eating out. It was also to establish a proper drinking and eating culture in Wollongong. Not eating and then going out drinking. A little while after we first opened, our restaurant manager David came onboard – he’s got a wealth of experience and was working at [three-hatted Melbourne eatery] Attica before starting here. Babyface really grew from there and is continually evolving.
e premise was to cook food that we “The lwhol ike to eat in a setting we like to eat it ” Would you describe the food as modernAustralian, with an Asian influence? Yep, but modern Australian is pretty loose these days. We use all Australian ingredients apart from a few imported Korean ingredients. We have so many cool ingredients easily accessible to us in Australia. Look at the amazing seafood we can get; our beef, lamb, everything is quality. At Babyface, we source what we believe is best. I’ve got a really good fisho from Southern Fresh and he tells me what’s freshest at the time. We get our produce from two farms: one in the Southern Highlands, Phil at Moonacres, and Erika and Hayden at Epicurean Harvest – they grow for big-name Sydney restaurants Quay, Sepia, Firedoor… they have a very short list of who they supply to, and we’re very lucky and flattered to be on it. How do you create the menu? Our menu is based on what is good, and what’s available. We get all our meat from Vic’s Meat in Sydney, and because there’s only so much of certain premium cuts to float around between restaurants, my guy tells me what I’m allowed to use, and I create or change the menu accordingly. Our menu is seasonal, so we also get a list from our farmers
LOCAL FOOD detailing what’s ready to harvest, we pick what we want to use, and they pull it out of the ground. Tell us about your impressive wine list? That’s ever-evolving. David selects and buys all our wines. It’s mainly natural, because I just love the stuff! I grew up with these big shirazs and cab savs and all those grapes that everyone knows in Mudgee, but there’s such a bigger world than that. We’ve now built relationships with the winemakers, which is extremely important to us. It’s the same as the food, David gets emailed a lot of what’s good and what’s available, and then he chooses. The same amount of work goes into selecting our wines, as it does selecting ingredients. In the same way, that a huge amount of work goes into winemakers producing the wines, as it does the farmers growing our veg. That’s something to be appreciated. Forming close relationships with all our producers is not only important, but really special. Are we right in thinking the wine list was controversial when you first opened? Oh yeah! Some customers just didn’t understand it. It’s better now, but in the beginning we had someone come in and say "this wine list is shit!" We’ve even had people ask if we have a different wine list they can see... People are so used to drinking the same grape varietals that our list just threw them. It’s so much better now; customers know what to expect when they come here. That’s one of the drawcards, surely – the beautiful wine list… We like to think so. Our goal is to close to double the size of the wine list by March/April next year. You’ve also been hosting collaborative wine dinners…We love the collaborations. It’s really important to David and me to put on these events. We think it’s great for Wollongong, because we’ve had crews from Sydney come down and it’s awesome for them to see what’s happening in the area. These dinners are really pushing Wollongong as a food region and we’re proud and flattered that the calibre of winemakers and producers want to put on these nights with us. When you share the same ethos and passion for product, it’s a beautiful thing. Why do you love being a chef? I’ve always enjoyed cooking, but it was when I first
stepped into the kitchen and saw the sense of achievement – completing the tasks leading up to service and then executing a good service… then going for a beer afterwards. I looked at the chefs and how competent they were and thought, ‘I want to do that’. I’ve always been competitive, so as soon as I began cooking, I wanted to be really good at it. Then the more you learn, the more you want to learn, and it just becomes your life. If you want to be good at it, it has to be. What’s your favourite thing to cook? I love cooking fried chicken – I cook pretty great fried chicken. What’s next for Babyface? We just want the restaurant to keep moving forward and the food, wine, service to keep getting better and better. We’re the first new restaurant in Wollongong to be featured in the Good Food Guide in nearly 10 years, and we were only half a point off a hat, so we’re proud of that. Our focus will always be on creating a whole wining and dining experience. ¡
cultural cuisine A GUIDE TO THE ILLAWARRA'S LESSER-KNOWN EATS Word & images Stefan Posthuma
Burek shops With a rich history of immigration, it’s no surprise the Illawarra is littered with an array of amazing international food. Thai curries, Middle Eastern mixed plates, and cheap and cheerful Chinese are the staples for most, however many of the best cultural gems you won’t find on Instagram. Tucked away in car parks, in the shadow of the Steelworks or next to the hairdresser at your local shops is a trove of cuisine to be explored, you just have to know where to look… and what to get. So here’s our guide to our favourite, lesser-known eats from around the region.
With a high former Yugoslavian population, the southern suburbs of the Illawarra have a bunch of great shops specialising in the art of Burek. This Balkan snack captures the perfect balance – layers of flaky pastry with cheese and spinach or ground meat fillings. Most of the varieties you’ll find in the region are a Macedonian roundpie style, of which you get a huge quarter slice for about six bucks. For the original experience head to Bitola, or 5 star Burek on Newcastle Street in Cringila. Family owned, both shops have been there for over 30 years, and have layering burek down to a science. Other notable mentions are King Burek in Warrawong or Hot Burek Pastry in Port Kembla.
Vietnamese restaurants and bakeries
Sometimes overshadowed by their Thai neighbours, Vietnamese cuisine has seen an upsurge in popularity in recent years, and there’s plenty of great spots around the Gong. Menus are always filled with stir-fried staples, but for a more authentic experience try something different. Start with bánh xèo – a crispy rice pancake stuffed with fresh herbs and a choice of meat, seafood or tofu. If you’re unfamiliar with pho, you’re missing out on something truly special. This amazingly aromatic Vietnamese rice noodle soup nourishes the soul. It’s all about the broth and the best versions are found at An Chut Chut and Little Vietnam in Wollongong or Nha Trang in Fairy Meadow. The other star of the Vietnamese menu is bánh mì. Found in the most unassuming Vietnamese bakeries, these crusty torpedo rolls are filled with your choice of roasted or barbecued meats, paired with pickled vegies, spring onions, herbs and an optional, but very necessary, hit of chilli. You have to look hard sometimes but a glass box with a laminated sticker saying “pork rolls” is always a good sign. Sam’s Crusty Bread in Corrimal has a big bánh mì selection, or check out QP Bakery in Berkeley and the practically named Thirroul Hot Bread.
With the bulk of the population buying their groceries from the major supermarkets, what’s found in our trolleys can become somewhat repetitive. Luckily, with our vast Mediterranean population, European delis are common throughout the region, and there are a few tips you can use to ensure your cupboards and fridge are stocked with an amazing variety of Euro produce. For all your cured meat needs, don’t shy away from talking to the experts and having them slice for you. Ask them about their favourite cuts and don’t be afraid to try something new. Go for guanciale over prosciutto or mortadella instead of ham. Employ this same tactic with cheeses – ask questions, be adventurous and have it cut fresh. Be sure to also explore the shelves lined with tins and jars. From Greek dolma and Albanian Ajvar (a sweet capsicum relish), to Spanish sardines and Polish gherkins there are some preserved beauties in the aisles, and if you can’t read the label, that’s probably a good thing. Try Leisure Coast in Fairy Meadow, Country Grocer in Unanderra or Euro Foods in Wollongong (which also has a liquor license for all your grappa, rakija, and Eastern European wine needs).
Your local Italian restaurant is just about the most dependable mid-week meal out there. Pizza or pasta, salad and a glass of wine, you can’t really go wrong. But what’s for dessert? Well, Italian patisserie is alive and well in the Illawarra and Tonitto Cakes in Port Kembla and Pasticceria
LOCAL FOOD Massimo Papa in Fairy Meadow offer some of the best Italian sweets you’ll find anywhere. Think mouth-watering sweet ricotta cannoli, rum-drenched baba, buttery almond shortbread, or crisp pistachio biscotti. You’ll likely leave with more than intended. And you’ll probably eat half of it in the car on your way home.
If you’re unfamiliar with the wonders that grace the shelves of every Asian grocer, prepare to be overwhelmed with a cornucopia of Eastern treasures that excite the senses. Start at the fridge section and choose from a variety of exotic mushrooms, fresh noodles and tofu or homemade kimchi. Swing by the freezers where the pick is definitely the frozen dumplings. Browse the aisles and stock up on condiments like sesame oil, hoisin, XO sauce or kewpie mayo and for the chilli lovers, try some gochujang (a delicious and versatile Korean fermented chilli paste) or grab a bulk bottle of the ubiquitous sriracha. Some of the region’s top spots include Wan Long Oriental supermarket in Wollongong, Yun Mart Korean Grocery in Fairy Meadow and Yi Jia Supermarket in Gwynneville. ¡
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tips & hotspots Next meal at your local Chinese, give the Hainanese Chicken Rice a try. Perfectly poached, aromatic chicken is served with its stock and paired with a fragrant rice and sides of homemade red and green sauce. The version served up at Food World on Keira Street is one of the Gong’s best. Fairy Meadow Spice Corner on Elliotts Road is a great Indian grocery with an endless spice, chutney, pickle and Indian bread selection. They also make samosas fresh and usually have a few hot ones behind the counter so grab some on your way out. If you're looking for laksa, you can’t go past Chef ’s Choice in Wollongong. The balance of coconut, spice and sour is so good that Simon Evans from Caveau did a shift in the kitchen there just to learn some secrets. If you’re bar hopping, a great stop is Moominn on Crown Street, where quirk and charm is the name of the game. The Czech/Asian menu sounds odd but the combo of homemade spring rolls and a pork schnitzel with fried cheese, washed down with a Czech pilsner defies the odds and hits the spot.
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sweet life PREGNANCY CRAVINGS PUSHED KAYLEE HEAD TO START THE DONUT PANTRY If you’ve spied a Donut Pantry Nutella, jam or custard bomb showered in cinnamon, sitting pretty on your local cafe countertop, do yourself a favour – try one! But be warned: stopping at one is tricky.
Owned and operated by Bulli mum-of-two Kaylee Head, The Donut Pantry produces tempting treats that are addictive and loved by many. As well as stocking local cafes with weekly donut drops, the self-taught baker also sells themed boxes for special holidays (who needs Christmas cake, when Chrissie donuts are an option?!), takes wholesale orders, and caters for events like weddings, birthdays and baby showers – making individual donuts as party favours or setting up impressive donut walls and dessert tables. As Kaylee says, her donuts “are not for the faint of heart”. With flavours including cookies and cream and Turkish delight, adorned with the likes of peanut butter cups, biscotti and fairy floss, The Donut Pantry is all about bold, colourful donuts – big on flavour; big on wow factor! Since opening The Donut Pantry in 2017, Kaylee has been riding the sugar high…
How did The Donut Pantry kick off? When I was pregnant with my second son, I had massive donut cravings, and while on the hunt to satisfy those cravings discovered that in Wollongong the best I could get was from the supermarket. It made me realise there was definitely a market. This spurred on months of research to learn how to make donuts, and how to make them taste amazing. I have no baking history whatsoever, so it was literally YouTube videos, finding different recipes, trying different recipes, perfecting different recipes... I’m really proud of the work I put into learning to make donuts. I came from an advertising background in Sydney, and when we moved back to the Illawarra to start a family there wasn’t the same kind of jobs available here, so I had to find something to do, and I liked the idea of working for myself. There are plenty of wonderful home bakers in the Illawarra making amazing cakes and desserts, so I went straight for donuts, and here we are…
LOCAL FOOD Talk us through the donut-making process… There are two types of donuts – caked-based donuts, which can be cooked in an oven or drip-fed into a donut machine, and yeast-based donuts, which is what I make. Mine are made like bread dough – you mix your dough, let it proof and then cut it. With the cake-based dough, you’re limited to what the machine can create, whereas yeast-based, because I hand-cut all my donuts, the dough can be made into any shape and size I want so I have more control. I can get bigger, fluffier donuts.
ramped up. People started seeing the donuts in cafes and trying them, and then following up to order their own boxes for events. The fact that it’s starting to take off is amazing. I hoped it would be enough to be a part-time job, but it’s becoming a full-time job. I’m now in a position where I’m at my capacity of what I can physically make in a day, so I’m thinking about hiring extra hands, then eventually expanding past the house, and having a commercial kitchen. The ultimate dream is to one day have a store-front, where I could sell donuts and crazy milkshake flavours, too.
Where do you cook? At my house. I do all of the dough work in my kitchen inside, and then we retrofitted a kitchen into the garage – so tiled walls, stainless steel benches and fryers. All the frying is done in the garage, but my house still smells likes donuts. People come to pick up orders, and say, “I didn’t know if I was in the right spot but then I could smell your house from outside and knew I had to be.”
What does your day-to-day look like? I try to have Sundays and Mondays off to spend time with my family. On delivery days, I bake in the morning – I get up at crazy hours while everyone is asleep, and keep my fingers crossed that they stay asleep. I’m used to being up at 4am, because neither of my kids are great sleepers, so they actually prepared me for the baking life [laughs].
How do you come up with the flavour combos? I leave it up to how I’m feeling on the day. I have a lot of favourites that I keep making, because people love them. When we have events and weddings, I talk to the customers about what flavours they like and create something special for them. If it’s a flavour I end up liking, I add it to the regular rotation. When did the business really take off? When I made the decision to go wholesale. Before that I was at the markets, which was great, except I could spend a whole day baking 200 donuts and then it would rain the next day and the crowds wouldn’t turn up. My husband – who’s a creative director – put together a wholesale brochure for me, and I started dropping into cafes and handing out boxes with the brochure. I got a few hits from that and then from there social media
Are the kids constantly asking to eat donuts for breakfast, lunch and dinner? Would you believe, they’re such picky eaters, that they turn down some of the donut flavours I make, and tell me, “No, Mum, that’s weird.” They love the cinnamon donut holes, though – it’s basic cinnamon or nothing for them. They’re also great little helpers, coming on deliveries with me, and my five-year-old helps count the donuts, making sure Mummy has cooked enough for the orders. So have you satisfied your donut cravings? It’s a constant struggle not to eat my own donuts all the time! I really enjoy what I do and I love the fact that I get to work in the Illawarra doing something that makes me happy – you get used to the busy pace, early mornings, and hours spent in the kitchen. But I don’t want to be anywhere near the kitchen by dinnertime… it’s toasted sandwiches or takeaway all round. ¡
fast five favourites
Favourite beach… I basically grew up on East Corrimal Beach. It feels like home swimming at Eastie. Favourite place to grab a coffee… I’m currently loving my morning coffee at Léchappé Cycle Cafe. Favourite place to eat… When we can ditch the kids, hubby and I love date night at Kneading Ruby. Favourite thing to do around town… Walking the bike track and stopping at whichever beach draws my attention. Favourite donut flavour… Nutella bomb – I’m lucky enough that I get to eat them hot. They’re amazing when they’re warm.
cocktail party THREE LOCAL VENUES SHARE THE PERFECT SUMMER DRINKS TO IMPRESS YOUR GUESTS THIS FESTIVE SEASON
Hendricks Lamar KNEADING RUBY, WOLLONGONG
INGREDIENTS 2 slices cucumber, plus 2 slices to garnish 5 coriander leaves, plus 1 leaf to garnish 45ml Hendricks gin 30ml lime juice 3 juniper berries 3 cracks black pepper pinch salt dash of soda METHOD 1. Muddle cucumber and coriander, then add all ingredients, except soda, to a shaker with ice and shake. 2. Strain into glass, top with ice and a dash of soda. 3. Garnish with 2 slices of cucumber, black pepper, juniper berries and a coriander leaf.
THE SPRUCE MOOSE, SHELLHARBOUR INGREDIENTS 145ml Bacardi Carta Blanca 10ml grapefruit syrup 10ml lemon juice 10ml falernum 15ml cranberry juice 30ml pineapple juice 3 drops aromatic bitters METHOD 1. Combine all ingredients in a shaker. Hard shake. 2. Double strain into coupe. 3. Garnish with edible flowers.
BLACK COCKATOO BAR, WOLLONGONG INGREDIENTS 50ml Poor Tom's Fool Strength gin 30ml lemon juice 22.5ml housemade orange and fennel syrup (see recipe below) soda to top METHOD 1. Shake all ingredients except for soda and strain over ice in a Collins glass. 2. Top with soda. 3. Garnish with rosemary sprig and lemon twist. * For orange and fennel syrup, combine 3 cups caster sugar, 1½ cups water, 1½ cups orange juice, ¼ cup toasted fennel seeds, 6-8 broken-up star anise pods. Simmer until sugar is dissolved, add zest from 3-4 oranges and let set for 2 hours. Strain and let cool before use.
top of the muffin to you! WE DISCOVERED MUFFINS AROUND TOWN THAT WILL MAKE YOU DANCE LIKE ELAINE Two Sisters Garage, Bulli – Berry & choc An excellent ratio of radness – delicious from muffin top to muffin bottom. With big chunks (the bigger, the better) of either white or milk chocolate, and a generous serving of fresh berries, these mouth-watering morsels are a credit to the muffin world… Elaine Benes would be proud. No need to bag up the muffin stump here. It’s always hard to share – especially with my two-year-old daughter, who is absolutely hooked. Pilgrims Corrimal – White chocolate & blueberry I’ll never forget the first time I tried one of these muffins... Shut the front door! I’m always torn, burger or muffin? But let’s face it, it’s usually both. The Pilgrims muffins have been kicking around for many years and there’s a reason why. The crumbly, chocolatey hard top (good hard, not bad hard), and warm juicy bottom tease you as they sit on the counter, freshly baked, dusted with icing sugar and housed in a wire cake cover just like the one my granny owned. All Good Things Organic, Wollongong – Spelt & peach All FANTASTIC things, more like it! A healthy option isn’t a bad option, and these flavoursome muffins prove it – they taste naughty but are good for you. Winning! Golden brown and simply irresistible (queue Robert Palmer tune), with peach and apple pieces throughout and a hint of coconut, I’d go as far as saying they’re the best organic muffins around town! Enjoy these babies along with one of their epic smoothies. Earth Walker & Co, Coledale – Savoury breakfast muffin “SOLD OUT!” That’s the reply I often get when I ask for the housebaked sweet muffin… Why? Because they are in a league of their own and nearly too pretty to eat. So I look for an alternative and decide on the breakfast muffin; it is 9.30am after all. Hold the phone! This isn’t your typical boring brekkie muffin that contains lots of egg, milk and fatty bacon pieces – it’s jam-packed with yummy chargrilled vegetables and a generous amount of feta. I’ll be back again for another and next time I’ll be early to grab the sweet muffin, too. Oat & Honey, Helensburgh – Raspberry & choc It’s go big or go home here. These bad boys are almost large enough to be considered a birthday cake! Definitely enough muffin to share, but I’m not here to judge if you don’t… (Confession: I scoffed the whole thing). Maybe I’m being greedy, but a few more choc chips thrown into the mix wouldn’t go astray. Extra credit, though, for the fact I was asked if I’d like my muffin warmed up… it’s the little things.
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ADVENTURE AT HOME
summer loving EXPLORE THE ILLAWARRA’S OCEAN POOLS Images Serena Coady @serenacoady Nicole Larkin @thewildedge Aaron Davis @inmotionsportsphotography Ben Mackay @benmack_ Jed Waters @_theycallmejed_ Some of these images are available to purchase from the photographers, check out their Instagram pages for more info.
Dotted down our glittering coastline are much-loved ocean baths, some built over 100 years ago by volunteers, miners and surf club members. Over time, the rockpools have been restored at the insistence of the community, to ensure these saltwater treasures remain part of our living heritage. This summer, dive right in and give them all a go – pack a picnic, grab a towel and pool hop your way from Coalcliff to Shellharbour…
Coalcliff is one of the most tranquil spots to take in sweeping views of the escarpment and sea – our cover shot shows what a magic place this truly is. Our northernmost rockpool, Coalcliff ocean baths were restored by a group of miners and surf club members in the 1950s, after the land began collapsing into the sea. This secluded beauty can be accessed via Paterson Road, down a pathway that leads through Leeder Park. Perfect for families, there is also a paddling pool as well as a playground, picnic spots and freshwater showers close by. Plus, locals say the water temp never drops below 16-17 degrees.
ADVENTURE AT HOME
This ocean pool, accessed via Reef Street, is currently undergoing an upgrade – reconstruction of internal walls and the sea wall, as well as construction of a beach access ramp are all underway and expected to be complete by the end of 2018. When the waves are rough at Wombarra, it can be hard to decipher where the pool ends, and the sea begins, but it’s a firm favourite for locals, visitors and families – it’s also a great spot for summer splashing with toddlers as there is a kiddie-pool attached. Come prepared with umbrellas if you plan to stay for the day as there is limited shade around.
A hidden gem, Coledale’s ocean pool is easy to miss when the tide is high as it camouflages into the rock shelf it’s carved deeply in to. At the end of Northcote Street, wander down the ramp and across the rock platform (be careful, at low tide it can be slippery, and at high tide you’ll wade through shallow water) and let the ocean wash over you. Built by volunteers in 1915 at the southern end of Coledale Beach, this pool is a firm favourite with early-morning lap swimmers. There’s also a small wading pool, showers on the grass area, and Coledale RSL just up the road for a prawn roll when you get hungry.
Austi is lucky enough to have twin tidal pools. Sitting pretty side-by-side at the southern end of the beach, in front of the surf club changerooms, these ocean baths, connected by a concrete walkway down the middle, are great fun and a workout for serious swimmers. Because the pools run parallel with the current, when there’s swell, you swim against the waves that tumble over the steel rails, pushing you back to the shallower end. The narrower pool is the deeper one, better for lap swimming, while the other is best for kids. You want for nothing at Austinmer baths on Lawrence Hargrave Drive – amenities, a playground, grassed areas, and cafes are all within arm’s reach.
ADVENTURE AT HOME
Sandy shores stretch out to either side of the Olympic-sized stunner at Waniora Point, there’s a children’s pool sheltered from swell, plenty of parking, and Bulli Beach Café directly above to satisfy coffee cravings – what more could you ask for? The 50-metre pool’s concrete walls also sit high above the ocean, which means it remains mostly unaffected by the tide and is calm year-round, ideal to swim laps. These aren’t the first pools Bulli was gifted, though. In 1903, the Floyd’s Rocks Pool was built further down the beach, quickly becoming a hotspot that couldn’t accommodate the demand. After the community rallied for a bigger ocean pool, the Bulli baths as we now know them were opened in 1938 to much fanfare.
The photogenic Woonona rockpool sits on the site of a great Australian story. As the plaque near the pool tells, this spot is where Captain James Cook first attempted to land in Australia in April 1770. When he couldn’t get through the huge seas at Collins Point, he ventured further up the coast to Botany Bay. More than 150 years later, the ocean bath was constructed here, and the old Woonona Royal Hotel is said to have donated beer to the volunteers who built it. Accessed by Kurraba Road, with parking above, Woonona pool sparkles with early morning sunshine and is another 50-metre lap pool, equipped with turquoise dive blocks, suitable to swim regardless of tides.
At high tide, the waves come crashing in over the wall making for a sometimes-choppy swim, and at low tide, the saltwater is as serene as can be. Regardless of time, the 50-metre rockpool is a busy and beautiful swimming spot, frequented by locals and visitors. One of the newest of the ocean pools, Bellambi was built in the ’60s and is accessible via Robert Cram Drive. There is a playground, parking, BBQ facilities and showers nearby. Plus, between the rockpool and boat ramp, is an off-leash dog beach if you’re looking for a spot to bring your pooch.
ADVENTURE AT HOME
Found at the end of Towradgi Road, near the bowling club, this ocean bath was one of the last built, opening in 1964 after five years work by volunteers. According to the pool’s plaque, it was built for children from the area who served in the armed forces in WWI and WWII. The 50m x 25m rockpool has an adjoining toddlers' pool, and spectacular views from Corrimal Beach to Wollongong lighthouse and harbour in the distance.
Once a waterhole only for men when it was forbidden for men and women to swim together, the North Gong rockpool, still referred to as the Men’s Baths or Gentleman’s Baths, is one of the oldest in the area. This ocean pool held its first swimming carnival in 1896 and has been a much-used and loved part of the landscape ever since. Rest assured, it’s now open for anyone to splash about in. Not far from the more manicured Wollongong Continental Pools, this ocean bath requires you to walk across a rocky platform and climb down stairs into the sea. At low tide, the water levels drop making for a less enjoyable swim, and if the swell is big, expect rolling waves to crash over the side. Situated on Cliff Road, along the Blue Mile Pathway, it’s the perfect place to cool off after a bike ride or walk.
When this rockpool first opened around 1895, flags were used to show which gender could bathe at which times. Ladies were allocated two hours in the morning and two hours in the afternoon and men were permitted before 7am or after 5pm. In 1994, the ocean pool had a makeover and was renamed the Beverley Whitfield pool, after the Olympic gold medal-winning breaststroker, who was once part of the Shellharbour Swimming Club and swam here as a little girl. These days, the 50-metre rockpool is luxurious compared to some, with lane markings, an undercover paddling pool perfect for kids, changerooms with warm showers, and even lifeguards patrolling during the summer months. Find this local haven on John Street, in the heart of Shellharbour Village.
what lies beneath TALENTED UNDERWATER PHOTOGRAPHER AND ARTIST ALEX PIKE CAPTURES MORE THAN THE EYE CAN SEE
The light that flicks through underwater caverns, the firetruck red of the waratah anemone sitting beneath the surface in rockpools, or the school of fish that glide beside the endangered grey nurse shark are not images we’re all lucky enough to witness in the wild. But thanks to Port Kembla-based artist and ocean photographer Alex Pike, these mesmerising memories are visible to all. Alex’s photographs are captivating – as you look at them, you too are immersed in the ocean, staring straight at that giant cuttlefish or face-to-face with the sea turtle, flippers outstretched. “I love being able to highlight an animal in its natural eco system… in the environment they dwell in,” Alex says. “In the water, it’s unpredictable – I can go out expecting to see nothing then come across some of the most incredible marine life.” Alex grew up in the ocean at Jervis Bay, working his first job in a dive shop, before moving to Wollongong eight years ago to complete degrees in journalism and conservation biology at Wollongong University. With a strong foundation in science and communications, underwater photography was a natural course for the 26-year-old – combining his love of diving and documenting. Alex’s documentation of the wild, wild world, with particular focus on ecological relationships, conservation and scientific research, is a sensory feast for the audience. This talented artist tells magical stories with his camera. “There is a lot of planning when it comes to underwater photography,” says Alex, who free dives with a camera rig, weight belt and his Canon 5d to get those incredible shots. “You need to know where to go and what sea life will be present at what times. My background in biology prepares me for this. My goal is to blend the ideas of science and art, so people don’t necessarily have to read a 1000-word thesis to have an understanding, an appreciation, of one species.” After finishing uni, Alex was offered a commercial gig with Uber Eats as a food photographer. He then went on to build successful connections with other commercial clients, allowing him the freedom to pursue his passion for photography while making a living. In 2017, Alex, along with
his girlfriend, Xanthe, opened Bike Park Gallery on Wentworth St, Port Kembla, as an office base for his growing business and a creative space to promote up-and-coming artists. “There’s a lot of art going on in Port Kembla,” Alex says. “We felt like it was a great spot to start something – to be here at the beginning of the artistic boom in this town.” Although Alex says the initial concept for the gallery has shifted slightly since opening and the day-to-day of running a business can sometimes prevent ideas from taking full formation, the core of the gallery remains to exhibit and promote the work of artists in the region, as well as showcasing Alex’s own creations. On top of his impressive photographic portfolio, Alex is also an artist, who takes his photos – which he says, “have no human element” – then illustrates over the top to create something new, something fresh, something with more meaning. “My art all has to do with the way humans interact with nature,” says Alex, who is excited that the explosion of youth culture in Wollongong right now is forging a way forward for a thriving artistic community. “If I can make money from something I enjoy that’s sick, and if I can transition that to bringing my passion for the environment to other people in a more direct way, then that’s awesome, too.” Currently, Alex is working on a documentary about an extremely endangered crayfish species that’s only found in this area, from Scarborough to Berry. “No-one knows about it,” Alex says. “We got the first photo of it in its natural environment. And that led to research with a crayfish expert in Newcastle. We have the highest diversity of crayfish in Australia, and almost every town on the east coast has its own local species.” With many projects on the go, diving is downtime for this phenomenal photographer. Some of Alex’s favourite spots to get in the water are out the front at Port Kembla, Bass Point and the “classic” Bushrangers Bay near Shellharbour, where you can snorkel with the grey nurse sharks in summer. “I’m still in total awe every time I dive,” Alex says, “The ocean, the natural world… it’s just magic.”¡
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Babies Love Books Oak Flats Library • Legomania Shellharbour City Library
The Merger exclusive film screening The Music Lounge • Garden buggy tour Wollongong Botanic Garden
Kidz Connect Christmas Craft 4pm, Corrimal Library • Early Start Discovery Space Members Christmas Party
Music in the Morning The Spirit of Christmas 11am, Wollongong Town Hall
Books Alive Corrimal Library • Showtime: Miracle on 34th Street Shellharbour City Library
Knit, Stitch, Yarn Warrawong Library • Family History Help Shellharbour City Library
Garden buggy tour Wollongong Botanic Garden
Puckeys Night Market UOW Innovation Campus, North Wollongong • Colour, Coffee, Yarn Thirroul Library
National Live Music Awards streamed live Rad Bar • Eat Street Markets every Thursday, Crown St Mall • Gingerbread House Making 5.30pm, Corrimal Library Sunset Cinema season starts Wollongong Botanic Garden • Early Start Discovery Space Members Christmas Party • Red City, Naughty Naughty and the Good Boys Rad Bar
NEW YEAR'S EVE
NEW YEAR'S DAY
Kids Fishing Workshop Lake Illawarra • Nocturnal Garden Walk Wollongong Botanic Garden
The Chats & Pist Idiots UOW UniBar • Honk! Oz Festival Wollonong Arts Precinct • Ziggy Alberts Waves
Chinese and Lunar New Year Wollongong CBD
14 City Readers Book Club (every Friday), Shellharbour City Library
AUSTRALIA DAY PUBLIC HOLIDAY
School Holiday Train Rides Illawarra Light Railway Museum
Circus Rio (until Jan 20) Warrawong • Live music at Collongatta Estate
School Holiday Train Rides Illawarra Light Railway Museum • Thirroul Library Poets (every third Tues), Thirroul Library
Knit, Stitch, Yarn (every Wed), Wollongong Library
School Holiday Train Rides Illawarra Light Railway Museum • Stand Atlantic and The Dead Love Rad Bar
Mt Keira Working Bee Mount Keira Summit Park
Illawarra Hawks V Cairns Taipans WIN Stadium
SCHOOL GOES BACK
Corporate Members Race Day Kembla Grange
The Gospel According to Paul IPAC
find us at
Deadly Down Under Anita's Theatre • High Tea for Mums and Bubs, Dads and Tots The Lagoon Illawarra • Illawarra Folk Festival Bulli Showground
School Holiday Train Rides Illawarra Light Railway Museum
Eat Street Markets every Thursday, Crown St Mall • Sydney FC Vs Melbourne City Westfield Women's League, WIN Stadium
Mini makers (every Wed) Warilla Library
Me & Robin Hood (until Feb 9), IPAC
Nocturnal Garden Walk Wollongong Step Back in Time Tour Wollongong Botanic Garden • Babies love Botanic Garden • Storytime (every books (every Wed), Warilla Library Thurs), Shellharbour City Library
Storytime (every Tues) Wollongong Library
New Year's Race Day Kembla Grange
Wriggle and Jiggle (every Wed) Wollongong Library
Eat Street Markets every Thursday, Crown St Mall
Puckeys Night Market UOW Innovation Campus, North Wollongong
and follow along
Steam Punks Wollongong Library
friday Wollongong Film Festival The Illawarra Brewery • Carols by Candelight Lake Illawarra • Santa Fest Twilight Markets Flagstaff Hill • Dragon The Heritage Hotel, Bulli Junior Groovers Disco 6.30pm, Woonona Bulli RSL • Stitching Stories, Refugee Women Fashion Show 2018 Wollongong Town Hall
Corona Sunset Festival North Beach, Wollongong • Wollongong Makers Market UOW Innovation Campus • A Very Merry Christmas Piano Bar The Music Lounge
Santa Pub Crawl North Wollongong • Moonlight Movies: How the Grinch Stole Christmas Berkeley Community Park • Kiama Record Fair Masonic Hall • Figtree Community Carols Figtree High School Oval • Screaming Jets Central Hotel Shellharbour
Xmas Run Illawarra Light Railway Museum • Parkside Christmas UOW UniBar • Warrawong Markets every Saturday Knit, Stitch, Yarn (every Fri), Corrimal Library
Warilla Pool Open Day • Foragers Markets every Friday, Crown Street Mall, Wollongong Honk! Oz Festival Wollongong Arts Precinct • Never Ending 80s Shellharbour Central Hotel
Dapto Markets every Sunday • The Farms Market Killalea State Park • Foragers Markets Bulli Showground, every Sunday • Live Music at Mountain Ridge Wines
Yours & Owls Sundays North Wollongong Hotel • Christmas Time in OZ Illawarra Light Railway Museum
Big Bash Christmas Party 7pm-12, City Christmas Twilight Edition: The Farm's Market Killalea Beach Function Centre • Santa Photos at the Beach State Park • Four Sunday Christmas Markets Warilla Beach • Dapto Community Christmas Festival Shellharbour Central Market • Carols in the Carpark • Retrospective Wests Illawarra • Dead Letter Circus Port Kembla Baptist Church • Hars Aviation Museum UOW UniBar • Christmas Race Day Kembla Grange Tarmac Day Illawarra Regional Airport
Soft Pastels Workshop Coniston Beach • Warrawong Markets every Saturday Illawarra Hawks Vs Sydney Kings WIN Stadium
Jimeoin Wests Illawarra • Dapto Markets every Sunday • The Farms Market Killalea State Park
Honk! Oz Festival Wollonong Arts Precinct • Guided Sunrise Walk Illawarra Fly • Soft Pastels Workshop Coniston Beach • Summer Racing Race Day Kembla Grange
Singin’ in the Rain (until Jan 26), IPAC • Illawarra Folk Festival Bulli Showground • Illawarra Hawks Vs NZ Breakers WIN Stadium • Albion Park Pool Open Day
Illawarra Folk Festival Bulli Showground • Albion Park Show Albion Park Showground • Game On! Monthly Games Session Wollongong Library • Luca Brasi UOW UniBar • Summer Racing Race Day Kembla Grange
Gather In The Garden 2019 UOW UniBar
Foragers Markets every Friday, Crown Street Mall, Wollongong
The Necks The Music Lounge • Toddler Time Wollongong Library
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Illawarra Caravan, Camping, 4WD, Fish and Boat Show (until Feb 24), Kembla Grange Foragers Markets every Friday, Crown Street Mall
AUSTRALIA DAY Australia Day Aquathon Wollongong Harbour
Pete Murray Waves, Towradgi Beach Hotel • Warrawong Markets every Saturday • Greenplan Native Plant Sale Day
Illawarra Hawks Vs NZ Breakers WIN Stadium • Guided Sunrise Walk Illawarra Fly • Tarmac Day Historical Aircraft Restoration Society • Shellharbour Relay for Life Race Day Kembla Grange • Vince Jones The Heritage Hotel, Bulli
Moonlight Movies: The Neverending Story Robert Ziems Park, Corrimal • James Reyne Anita's Theatre• Something So Strong – The Songs of Neil Finn The Heritage Hotel Bulli
The Kings of Country Rock Tour IPAC• Bryan Adams Tribute Show Warilla Bowls • Gordon Hendricks is ELVIS Anita's Theatre • Joyride UOW UniBar • Kiama Sevens Kiama Showground
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Coledale Markets Coledale Public School • Dapto Markets every Sunday • Milky Thred x Surf Trash Rad Bar • Illawarra Hawks Vs Perth Wildcats WIN Stadium
• Dapto Markets every Sunday • Foragers Markets Bulli Showground, every Sunday
Foragers Markets Bulli Showground, every Sunday Icehouse Stuart Park • Illawarra Folk Festival Bulli Showground• Albion Park Show Albion Park Showground
Trophy Eyes UOW UniBar • Coledale Markets Coledale Public School • Dapto Markets every Sunday
Autorama Illawarra Car and Bike Show Berkeley • The Farms Market Killalea State Park • Foragers Markets Bulli Showground, every Sunday
Beer, Food and Wine Festival Towradgi Beach Hotel
Walk to d'Feet MND Illawarra starts Bulli Reserve • Dapto Markets every Sunday • Yours & Owls Sundays North Wollongong Hotel
Yours & Owls Sundays North Wollongong Hotel • Coledale Markets Coledale Public School
folk for all folk THE ILLAWARRA FOLK FESTIVAL IS BACK IN BULLI THIS COMING JANUARY Words Kachina Dimmock
Taking over Bulli Showground, the annual Illawarra Folk Festival will return for its 34rd year this January. The family-friendly festival is four summer days of folk, world, roots, bluegrass, gypsy and Celtic music, as well as poetry, comedy and dance. What sets the volunteer-run festival apart is the intimate vibe, which sees thousands flock to the Showground every year. Artistic director David De Santi says, “Overseas performers always comment on the sense of community and friendliness of the festival.” HARDWORKING VOLUNTEERS The event has grown from humble beginnings to one of Australia’s premier folk festivals and the biggest in NSW. It is also the largest continuing folk festival in Australia to be run entirely by volunteers. The Illawarra Folk Club, established in 1979, is the organisation in charge of bringing the vibrant event to life. In 1985, they presented the first festival in Jamberoo, where it was held for 20 years, before relocating to Bulli in 2010. The volunteers are split into three groups: the Steering Committee, Team Leaders and Teams. The Steering Committee is made up of nine people, who work on building the festival all year round. There are also 30 Team Leaders for the many other facets required to make
the weekend happen – from bars, stalls, waste collection, sound production, transport, site set-up, marketing to merchandise selling. When festival time finally comes, this team swells to a 375-strong force made up of volunteers from all over the world. WHAT TO EXPECT IN 2019 An impressive 155 acts from all over the world take the stage, with local acts making up over 30 per cent of performers. Expect to see a number of old favourites, as well as 75 new faces. First-time Australian performers to look out for include Indigenous acts Emily Wurramara and Mission Songs Project, plus Broad, Tin Star and The Long Johns. This year will also feature the highest-ever female performer participation, with women making up 45 per cent of all acts. There are also traditions to uphold across the weekend. For more than 20 years, Illawarra Folk Club President, Russell Hannah, has presented the Tripe Dinner and Concert – a unique culinary event that kickstarts the festival. There’s also the Charity Day, which donates the day’s proceeds to two chosen charities, and has raised over $100,000 to date. For those who don’t live locally, catch The Green Train to Bulli. Two train services, departing from Bondi Junction and Central on Saturday and Sunday, will have eight themed music carriages, with musicians entertaining festivalgoers from Waterfall to Bulli Station. ¡
The Illawarra Folk Festival runs Thursday, January 17 – Sunday, January 20. For more information and to buy tickets, visit www.ilawarrafolkfestival.com.au
WHAT'S ON This year, HONK! Oz will feature up to 20 local and visiting bands. Musicians will be travelling from across Australia and overseas to take part in the festival, with local artists including The Con Artists, Beatmeisters, Curious Rendition Orchestra, Les Femmes Fatales, Circus Wow, Circus Monoxide and the Wollongong Wind Band. A special feature of this year’s festival is the HONK! Arts Jam. A well-known street artist will perform on the walls of a space in the Wollongong Arts Precinct, dancers will groove on the grass, all jamming to the music being created by HONK! Oz bands. Supported by Wollongong Conservatorium of Music, Wollongong City Council, Merrigong Theatre and the Illawarra Folk Club, HONK! Oz takes its inspiration from Somerville’s (Boston, USA) annual HONK! Festival of Activist Street Bands, which sparked a movement across the world. Ken Field, Boston-based saxophonist and HONK! (Boston) organiser has been a major part of the Oz version since the start, bringing together musicians of all levels and abilities to perform.
music in the street THE HONK! OZ FESTIVAL IS CELEBRATING ITS 5TH BIRTHDAY Images Judy Pettiford & Paul Pennell
From January 10-12, 2019, the annual HONK! Oz Festival will take to the streets of Wollongong. The free three-day music spectacle features alternative bands and related arts – it is a parade, a party, a raucous celebration with community and social justice at its heart. Bands are not paid to participate – they come at their own expense, inspired to connect with other like-minded musicians.
Participation is a key element of the festival. Being in any audience should have you dancing along to the great music. But also consider trying any of the following: grab your old horn, drum or flute and join the Hoot pick-up band; join in the drum and percussion play sessions; bring the kids along to the lantern making and then the lantern parade; or become a volunteer at the festival. Since its inception in 2015, HONK! Oz has gained much support and this year is set to be huge! Grab your dancing shoes and get down to the Gong in January. ¡
Pre-festival Wednesday Jan 9 : Wollongong City Council Creative Dialogues lecture, Wollongong Art Gallery Thursday Jan 10 : Wollongong Mall Eat Street Markets from 4.30pm Friday Jan 11 : HONK! Universe Street Parade then bands perform from 5-9pm around the Town Hall and Arts Precinct Saturday Jan 12 : HONK! Bands and related street arts converge on the Wollongong Arts Precinct from 10am-3pm
For more information, visit www.honkfest.org.au
COAL COAST KIDS
happy holidays! THERE’S LOADS OF FESTIVE FAMILY FUN TO BE HAD IN THE LEAD-UP TO CHRISTMAS Illustration Macy McCormack
Santa’s Salvage Workshop
Once you’ve visited Santa’s Grotto on level one of Wollongong Central for the annual Santa snap (here’s hoping for no tears!), take the kids to old St Nick’s Salvage Workshop where they can learn all about reusing. Here, your little ones can make their own Christmas decorations from all recycled materials. A fantastic way to teach them about reusing and recycling – an especially important lesson during pressie season. When: December 8-9 & 15-16, 11am-2pm Where: Crown Street Mall, Wollongong
12 ways with Christmas
The Early Start Discovery Space has a fantastic program integrated into their day-to-day activities during December, where kids can experience the variety of ways that cultures all over the world celebrate Christmas! Each day, the centre will be exploring a set of rituals and practices that a different country uses to celebrate Christmas through song, play and craft – all included in the entry cost. Plus, on December 11 and 13, the annual Discovery Space Christmas Party will take place for both members and non-members, with two special evenings full of Christmas activities, including a puppet show, cookie decorating, face painting and even a special visit from Santa himself. When: December 11-23 (closed Mondays), 9.30am & 2pm Where: UOW Early Start Discovery Space, Wollongong
Carols by Candelight
Get those singing voices ready, this annual free family event is set for another big year. With a kids’ concert, food trucks galore, local musicians performing and leading the audience in carols, and a fireworks display to make the night pop, it’s a community celebration you won’t want to miss. With the peaceful lake as a backdrop, it’s the ideal spot to spread out that picnic blanket, grab some nibbles and spend quality time as a family – here’s hoping for a balmy summer’s night. When: December 7, 5.30pm Where: Reddall Reserve, Lake Illawarra foreshore
As part of Wollongong Council’s wonderful free movie program, How the Grinch Stole Christmas will screen in Berkeley as this year’s fun and festive film. Grab your babies and a blanket and take advantage of these free events set to run all throughout summer. The kids will love you for it – what’s better than watching a movie outside and staying up past bedtime? Nothing! Food and drink will be available to buy, and gates will open at 5pm, as the Berkeley Christmas Carols will kick off before the movie starts at sunset. When: December 8, 8pm Where: Berkeley Community Park
in her shoes CREATED BY A LOCAL MUM, SCHOOL SHOE BRAND ELOISE & HENRY IS PROVIDING COMFORT FOR KIDS, WHILE GIVING BACK TO THE COMMUNITY Most parents will agree, buying new school shoes for little ones at the beginning of each year is not exactly a joyous occasion… After a particularly bad experience when shopping for her daughter Eloise’s first day of school, Antonia Irwin from Bulli decided to take matters into her own hands. “When my daughter and I went shopping for her first pair of school shoes. Although we left the house excited, we came home totally dismayed. The only shoes we could find were hot, heavy and ugly,” Antonia says. “So we made the decision to make our own affordable, good quality, good-looking shoes. We want kids to be excited when they receive a pair of Eloise and Henry school shoes. We want them to have the thrill of breaking through the gold foil sticker on the box. That’s why I started the company.” Growing up in New Zealand, Antonia knew of a small fifth generation shoe workshop on the South Island. After talking to other parents about their dismal experience with buying school shoes, she contacted the shoemakers with an idea. From there, they worked on prototyping the first ‘Eloise’ shoe, with a particular interest is not only providing comfort for adventurous little feet, but also ensuring the company’s environmental impact was minimal. Handcrafted in New Zealand, Eloise and Henry shoes are extremely low wastage, with the insoles made from cut-offs from other styles. The brand, named after Antonia’s children, launched with just two shoe styles early this year, and since then has received wonderful feedback from kids (the harshest critics!) and parents alike. “I know some kids who wear their shoes outside of school, so that’s a good sign!” says
LOCAL PEOPLE Antonia. “Local mums have also been so lovely providing regular updates on how the shoes are performing – a constant reminder of what a great community we have on the coast.”
we believe the cycle of child poverty and abuse is broken,” she says. In keeping with this compassionate ethos, the company has partnered with local foster care agency Care South to provide school shoes for three little girls, with the aim to expand this. “We hope our little gifts make them feel recognised,” says Antonia. “I hope to continue to grow my relationship with Care South and provide even more foster kids with school shoes – I wish I could sew some love into each pair.”
Although Antonia doesn’t have a background in design, her creativity and flair for detail are reflected in the quality of the shoes she lovingly creates – it took her four months to source the ‘Eloise’ buckle from a small Italian factory and then a further four months to find the ‘Henry’ and ‘Lucy’ rivets. As a one-woman show, she also takes all the beautiful campaign photos with her children as models. Although, as she says, “It usually involves chasing after my kids with a camera bribing them with ice-cream to stay still… They normally rebel after 10 minutes so my enjoyment is short-lived.” On top of making quality footwear for kids to kick around in, one of the core reasons Antonia created Eloise and Henry was the desire to give back. “We have a big global vision to support children in education because through education
As with all start-up businesses, the process is never seamless and being your own boss comes with many pressures, but Antonia is trying “to simply enjoy the journey”. “I’ve experienced incredible highs and lows since starting Eloise and Henry. Things don’t always work out how you want them to… and what on Earth are Facebook algorithms?!” she laughs. “But I try to turn the stress into ‘learnings’, savour every compliment and make sure the business never gets in the way of hugging my kids each night.” ¡
Eloise and Henry headquarters are open every Fri, Sat. Sun to try on shoes. Check out eloiseandhenry.com for details
We can support you and your family through the NDIS caresouth.org.au
1300 554 260 39
feed your skin EAT YOUR WAY TO A GLOWING COMPLEXION WITH THESE ANTI-AGEING FOODS Words Rita Balshaw Image LA Early @la_early
Getting gorgeous, clear skin isn’t just about using the latest antioxidant serum. It is about paying attention to your diet by eating highly nutrient-rich foods to nourish from the inside out. Our body’s biochemistry is dependent on essential mineral sources, which are provided by the food we eat. Here are five favourites that help repair damage, give your complexion a healthy radiance and reduce inflammation.
These brilliant berries are exceptional sources of vitamin C, working to combat the cell-damaging free radicals that harm and age the skin. Deep red foods like acai, cherries and pomegranates are full of powerful antioxidants, which help maintain blood flow to the skin. This blood flow promotes maximum cell turnover to keep you looking fresh-faced and radiant.
Beets not only strengthen and cleanse the gallbladder and kidneys, they also help with the cleansing of the blood and liver. Beetroot is best enjoyed raw, by grating it through your favourite salads or by juicing it with green apple, lime juice, alkaline water and fresh mint.
Raw cacao contains naturally occurring plant substances called flavonoids, which give the skin a dewy glow and prevent cell damage. Eating 100 per cent dark choccy will help your skin protect itself from UV damage, fight free radicals and increase blood flow.
Always consult a medical professional for ongoing issues. For more, pick up Rita's books at www.hippiesinthecity.com
Chia, flax & hemp seeds
Chia is a plant which, like flax and hemp seeds, has a great deal of healthy omega-3 fatty acids, vitamins and minerals, known to reduce inflammation and help the body fight off the effects of ageing. For smooth, radiant skin make a morning smoothie by adding chia, flax and hemp seeds and half a sliced banana to a blender together with coconut milk, raw honey, cinnamon powder and lemon juice.
Beta-carotene is a compound responsible for giving fruits and vegetables their orange pigment. It is also a powerful antioxidant that has been found to help protect against ageing. Sweet potato, carrots and apricots are packed with carotenoids and vitamin C, which boost collagen production. Beta-carotene is a fat-soluble vitamin, so eating foods containing carotene with a healthy fat such as olive oil or nuts can help absorption, working together to reduce the risk of age-related degeneration. Dried apricots and a handful of macadamias, baked sweet potato drizzled with olive oil, and raw carrots dipped in hummus are all great examples of the perfect beta-carotene and fat absorption ratio.
sustainability in the vineyards WITH CHANGING CLIMATE CONDITIONS, WINERIES ARE LOOKING AT DIFFERENT WAYS TO PROTECT THEIR CROPS AND THE ENVIRONMENT Words Hamish Tucker
Viticulture and winemaking have weathered the ages; the oldest winery discovered to date is 6000 years old in Armenia, and the history of humans and wine stretches back further to 7000 BC China, but never has there been such a dramatic change in carbon concentrations in the atmosphere and temperature like we are experiencing now. NSW is currently enduring the “Big Dry”. The new normal is that there is no normal, and this presents particular challenges to Australia’s winemakers as they strive to produce our favourite tipples. Local vineyards are exploring sustainable approaches to remain viable in the future. Sustainability is about being mindful of depleting natural resources, and thereby supporting the long-term ecological balance of the environment. Our wineries are incorporating strategies to reduce their water use, energy consumption, pesticide use and waste. Reducing water use
Large amounts of water can be used in the winemaking process, from irrigation to cleaning bottles. Silos Estate saves over two million litres of water a year by not irrigating. They managed to produce resilient vines with deep roots by
not picking grapes in the first four years, allowing the roots to reach up to four metres depth and using a technique that helps capture dew. Two Figs Winery uses some recycled water for irrigation and has moved to steaming bottles for cleaning. Little decisions like where to plant a grape variety can help, too. For example, the thirstier chardonnay vines are situated where they can capture the humidity coming off the sea-breeze and the Shoalhaven River. Reducing energy consumption
All local wineries hand pick their grapes, which reduces reliance on diesel machinery. Hint: next time you are at Coolangatta Estate, check the wine label and it will tell you exactly what day the grapes were harvested! Silos Estate has taken this a little further by aiming to be carbon neutral. In summer, they produce approximately 128 per cent of their electricity needs, with the extra electricity going back into the grid. In winter, they can produce 78 per cent of their electricity and purchase wind-produced electricity back off the grid. They also off-set any carbon they produce by planting a native tree a day. All the wineries also sell and use predominately local produce from Shoalhaven cheese to Kangaroo Valley olives all within 100km of the vineyards. Reducing packaging
Despite innovations in packaging, from cans to Tetra packs to finding it on tap at your local pub,
LOCAL DROP there is no escaping the fact that wine tastes better out of glass. Raj at Silos Estate uses low carbon bottles, which require 80 per cent less carbon to be produced. While Two Figs Winery use recyclable crown seals in their sparkling wines, helping to preserve the native cork forests of Portugal. Reducing pesticide use
The wineries use minimal pesticides, preferring to allow livestock to eat weeds surrounding vines – and the ducks do a good job of reducing
snails. The wineries also use nets to protect their fruit. At Mountain Ridge Wines netting the vines happens in late February. This year, due to a hotter season, the grapes ripened early, and Mountain Ridge Wines lost part of its crop to lorikeets, who devoured an acre of grapes in less than eight hours! Generally, the harvest of grapes in Australia has come forward by one day each year in the last 30 years, but now we are harvesting a month earlier – evidence of a changing climate and the need for sustainable practices on a broader scale. ¡
Thankfully, the lorikeets couldn’t get to Mountain Ridge Wines cabernet and sauvignon 2016 grape crop, as the grapes are grown in the Central Ranges, near Cowra by Windowrie Wines for Mountain Ridge Wines. These grapes are produced without the use of any pesticides or manmade fertilisers and are certified ‘organic’ – the delicious result is this cabernet sauvignon…
Organic Cabernet Sauvignon Vineyard: MOUNTAIN RIDGE WINES Varietal: CABERNET SAUVIGNON Vintage: CENTRAL RANGES 2016 Characteristics: DISPLAYING DARK BERRY FRUITS, BACKED UP
WITH SOME SPICE AND DEEP TANNINS. DECANT AND ALLOW ITS BEAUTY TO OPEN UP.
Food and occasions: THIS CAB SAV PAIRS PERFECTLY WITH SUMMER BARBIES AND OUTDOOR ENTERTAINING. IT IS A HEAVY RED SO WILL ACCOMPANY ANY RED MEAT WELL.
Alcohol volume: 14.5%
If you have any questions about the Shoalhaven and Southern Highlands wines and wineries, email Hamish at email@example.com ONLINE BOUTIQUE
# Winery # Distillery # Brewery # Event
# Airport # Cruise Terminal Transport
Ph: Hamish 0421 497 604
USE 'COALCOASTFOXES' FOR 15% OFF
Brighten up your home with these fabulous printed cushions in every colour imaginable. Better still, take them with you on your next picnic and kick back in style. Retro Spectrum, www.retrospectrum.com.au, $45 per cushion (50cm). Ceramic coasters
Add a splash of coastal glam with these decorative coasters, available in four different designs. Fairy Meadow Newsagency, (02) 4284 4572, $29.95 (set of 4).
at home in fairy meadow
Beautiful ceramic plates to take your outdoor entertaining game to the next level. Black Duck Ceramics, blackduckceramics.com, $35 each.
WONDERFUL WARES FROM LOCAL TRADERS Compiled by Caroline Jolly carolinejollyinteriors.com.au
Halloween might be over but these handmade Mexican skulls are a cute addition to your Christmas tree. They also make a great colourful hanging artwork. Black Duck Ceramics, blackduckceramics.com, $7 each.
Thimble & Boon hangings
Adorable hand-embroidered wall hangings, featuring a little tonguein-cheek humour â€“ bound to be a conversation starter! Hello Petals, hellopetalflowers.com, prices start from $32.
These lovely large gift tags showcase stunning illustrations and add something extra special to a present for a loved one. Hello Petals, hellopetalflowers.com, $2.50 each, different designs available.
Recipes from the Illawarraâ€™s best restaurants, cafes & bars
Local & independent cookbooks available for christmas at
LOCAL MUSIC It's been a busy few months for Timothy James Bowen. He recently returned home to Wollongong after spending two months as the support act for sister Clare Bowen’s tour across the United Kingdom and Australia, which included a hometown performance at Wollongong’s Town Hall. Taking the stage in front of his largest crowds, Timothy reveals it’s been an exciting time finding a new following from audiences as far-flung as Glasgow, “In the UK alone, I was playing to 15 or 20 thousand people,” he says. “There were already a few people that were listening to my music [in the UK], but these last shows have just blown that out of the water.” Not to be outshone by his older sister, Clare, who became a household name playing Scarlett O'Connor on hit TV show Nashville, Timothy has some serious credentials of his own. Performing with St Mary’s Cathedral Choir as a schoolboy established his love of singing. “At the end of primary school, I had an opportunity to join St Mary's Cathedral Choir,” he says. “I became one of the head choir students. That’s where everything started. It was a professional choir and really helped me form a base of knowledge for music.”
on a high note LIFE IS GRAND FOR WOLLONGONG SINGER-SONGWRITER TIMOTHY JAMES BOWEN Words Kate O’Mealley omword.com.au
After high school, Timothy studied jazz at the Conservatorium of Music in Sydney, while performing around Wollongong. Although, his first few gigs didn’t quite reveal the international venues that were ahead of him. “The first gig I ever did was an Italian restaurant in Port Kembla. It was a brothel upstairs, but had amazing food!” Timothy laughs. “The second gig was at Mount Kembla Pub – I used to play music there on a Sunday. It’s definitely one of my favourites… that was where I had one of my first beers.” The singer went on to find huge success, including national tours with The Milk Carton Kids, multiple EPs and cameos on the iconic country music stage, the Grand Ole Opry in Nashville, as well as having a song he co-wrote, called From Here On Out, chosen for season four of TV series Nashville and its follow-up soundtrack. But as his career was taking off, life took a dramatic turn. In late 2015, just before Christmas, Timothy was unexpectedly diagnosed with endstage lymphoma and was given only two weeks
LOCAL MUSIC to live. As his partner, family and friends rallied, an intense regime of chemotherapy began. “The care that I got at Wollongong Hospital was better than anything I could have imagined,” he says. “They've got great facilities and staff. They're a special breed of people – the Cancer Care Centre there is world-class.” While still completing his last round of treatment, he returned triumphantly to the stage in May 2016, to open for and play alongside Clare for her inaugural Australian tour. Since his health scare, Timothy has gone from strength to strength, but the experience is never far from his mind. Now a Daffodil Day Ambassador, the singer helps to raise awareness for cancer research and penned the song Someone I Know, dedicated to staff that cared for him during his treatment, with all proceeds from the song donated to the Cancer Council: “They approached me to be an ambassador for them last year and I jumped at it,” Timothy says. “It's just a great thing to do.” A second song Anchor was also written following his experiences over the last three years –
this time about his fiancée, Christina, and the challenges they’ve faced together. On a whim, Timothy submitted the track to the Vanda and Young Songwriting Competition. Up against thousands of entries, Timothy was announced as one of this year’s 40 finalists. “It's a huge competition and there's so many amazing artists that are involved,” he says. “I entered it and almost forgot that I'd actually put the entry in. I was sitting in a carwash and I saw an Instagram notification saying ‘we're announcing the top 40 finalists’ and I was just blown away. It is such a phenomenal thing to be included in that echelon of artists, like Gang of Youths.” He was also recently nominated for a National Live Music Award for Best Live Voice, among super talents Alex The Astronaut and Amy Shark. No mean feat! With a new lease on life, Timothy has plans for a new album, a national tour and another trip to Nashville – plus, a wedding to organise. “I guess getting sick makes you see everything you want to do in life and go after it. So, you just knock things off the list one at a time.” ¡
in the fast lane WOMEN’S MOTORCROSS CHAMPION TORI DARE IS RIDING HIGH Words Jane Sim Image Rosalynne Dare
City Coast Motorcycles in Wollongong sponsors many champion motorcross riders and Tori Dare from Albion Park Rail is one of them. The 25-year-old joined MX Team City Coast Motorcycles in 2014 and is now one of Australia’s top female motorcross competitors – this year Tori was crowned East Coast MX Women’s Champion for the third time running! On top of her time on the track, Tori also works full-time as a nurse while studying a Bachelor of Nursing. There’s no slowing down this young super woman, who is gearing up for an even bigger season in 2019.
How old were you when you first jumped on a dirt bike? I started out on a little fourwheeler at the age of four. It didn’t take me long after my first ride to get a peewee with training wheels. It was definitely instant love. I was lucky enough to grow up with a large backyard, so I would come home from school and the first thing I would do (if Mum let me) was some laps around the backyard. What made you decide to get into racing? I started out riding at a local club on weekends with my family, which was more of a social riding group. I used to get into trouble for going too fast [laughs] so my parents looked into getting my race licence… and we never looked back.
LOCAL SPORT What bike are you riding at the moment? I currently have a Yamaha YZ250F. What’s been your greatest motorcross achievement to date? Definitely winning the 2009 Women’s Australian Championship. It was my first year back after a period of time away from racing and it had always been a goal of mine. I was also the first female to win a NSW State Title against the boys in 2004 in the 65cc class. That was pretty cool!
Sometimes you compete against the guys – tell us about that! Competing against the guys is always good fun. They generally have a much more aggressive riding style, which pushes me to ride to my full potential and sometimes out of my comfort zone – this is great practise for when I race the women. I used to hate racing against the boys and was bullied by a few of them when I first started out. They used to tell me “girls shouldn’t ride motorbikes,” but they quickly stopped the bullying when they were finishing behind me…
What struggles have you faced during your riding career? I think my biggest challenge has been battling a shoulder injury for the past three years, which I’ve recently had to have surgery on.
More girls are getting into MX these days. Do you have any advice for new riders? The most important advice I could give is to just get out there and have fun.
How do you squeeze in time on the track? For the past two years I have been working as a full-time nurse while also completing my Bachelor of Nursing degree. So, unfortunately, I have very little time to spend at the track doing motos like most other riders. I have to rely a lot on my physical fitness, which I try to maintain at the gym.
What’s next for you? At the moment, my goals are to get through my rehab with my awesome physiotherapist and get my shoulder back to 100 per cent. I can’t ride until the end of January, but my main focus for next year will be the East Coast Motocross Series, State Titles and the Women’s Nationals… and to have fun! ¡
Actually, this creature is harmless, and unlike their common name might imply, are very slow moving. They are, in fact, a type of slug – a mollusc related to octopuses, mussels and pipis.
purple haze SEA HARES, AS THEY ARE COMMONLY KNOWN, PERFORM A COLOURFUL VANISHING ACT Words Dr Mandy Reid Image Andrew Trevor-Jones
Looking very un-mammal-like, you may well wonder why this visitor to our coast has the common name 'Sea Hare'. The clue to its name is on its head, which bears four tentacles of a very characteristic shape. With a stretch of the imagination they can be likened to the ears of a hare or a rabbit. This popular name is an old one, used for the Mediterranean species of this animal group by Pliny – the Roman author, naturalist and natural philosopher – 1800 years ago. It has been said that the ancients regarded it with abhorrence due in part to its grotesque appearance and the dreadful odour (apparently) of the Mediterranean species. They were even credited with satanic power. Perhaps the 'ears' were seen as devil's horns.
They have a soft body, a small internal shell and large 'wings', or parapodia, which can be used for swimming, though they prefer to glide over rocks where they graze on algae and seagrass. There are a number of species on the Coal Coast, with the most common being Aplysia dactylomela, which is easily identified by the black rings and black lines on their large olive-green body, and Aplysia sydneyensis, which has a brownish colour with blotches of white and various shades of brown. They sometimes have a greenish tinge. During the summer breeding season they make a sudden appearance, gathering in large numbers on inter-tidal rocky shores and sand flats, sometimes forming long chains during mating. In late summer, they release their egg masses as long, yellow, spaghetti-like tangled strings and are often on our rock platforms and in our ocean pools. They can be quite large (as far as slugs go), reaching up to about 20cm in length. If threatened, their first weapon of defence (or offense) is their mucous coating, which contains acids and other noxious compounds to deter predators (though this is not harmful to humans). When agitated further they release a cloud of wonderful coloured fluid. In Aplysia sydneyensis, the ink is bright purple, while Aplysia dactylomela excretes a deeper wine-coloured liquid. It sometimes acts as a decoy to attract a predator with a tasty smell. The predator finds the ink blob more attractive than the slug for a short time, and while this confusion is going on, the slug escapes. Spiny lobsters sometimes drop a slug and try instead to eat the ink blob. In other cases the ink has an opposite effect of blocking the predators’ sense of smell and, therefore, their interest in their prey. Interesting business, which happens each day right under our noses – look out for them on your next rockpool walk. ¡ Dr Mandy Reid lives in Thirroul and works at the Australian Museum in Sydney, where she is the Collection Manager for Malacology (snails, squid and the like). Her special research interest is in cephalopods (squids, cuttlefish and octopuses).
surf tripsâ€Ś THAT NON-SURFERS WILL LOVE, TOO! Words Matt Castell Image @souls.infreedom
The anticipation of a surf trip goes up a notch from the moment you slide your last board into the bag, already laden with a few pairs of boardies or bikinis, a heap of wax and few tubes of zinc. A quick check online shows that surf conditions are good, so now all you need to do is head to the airport for a week or two of non-stop waves. But spare a thought for the one member of the group that isnâ€™t as keen as everyone else on hitting barrels from sunrise to sunset. How about the partner of the surfer that gets dragged along, left to camera duty on the beach? Well, there are plenty of global surf spots that offer loads of fun for the mad-keen surfer and their not-so-mad keen companions.
Biarritz (Basque Country), France
The glitzy gem of France’s south-west coast boasts plenty of breaks that benefit from year-round North-Atlantic swell. Experienced surfers can choose to start at WSL comp spot Hossegor or Grande Plage, or grab a few casual waves at Cote des Basques – said to be the first place in Europe that was surfed. When American screenwriter Peter Viertel brought his surfboard along to film The Sun Also Rises in 1957, he astonished locals by gliding across the break on a plank. Out of the water, head to the market for local oysters, stinky cheese and a swill of regional Basque wine called Txakoli – a dry white that goes down way too easily. For a chilled day at the beach, hire a tent at Grand Plage and people watch from your shaded perch, or for a foodie adventure, hire a car or hop on a bus across the border to the Spanish town of San Sebastian, less than an hour away.
Bocas del Toro, Panama Some of Central America’s most famous breaks can be found in the Bocas, a group of islands which are a short flight or bumpy bus ride from Panama City. Waves from head height to double overhead are consistent from December to April, with a mini-season during July and August, which usually comes with tropical conditions and small to medium waves. There are a couple of main islands to base yourself: Isla Colon and Isla Carenero both have plenty of beach, point and reef breaks and boats can be hired to access other islands and breaks with ease. On-shore activities range from listening to reggae and sipping delicious fresh juices and cocktails at super-chilled beach bars, to getting caked in mud exploring the jungle on a quad bike. There are just enough ex-pats in the Bocas to create a community vibe, something you may find yourself part of if you stick around for longer than a week. If you’re up for a boogie, you’ll find a party most nights in Bocas Town.
Surfers have most of the year to visit Sri Lanka, with monsoonal waves between NovemberMarch (southwest) and May-September (east). Choose from a multitude of beach and reef breaks from Hikkaduwa to Midigama on the southwest coast. Hire a motorbike to scope out hidden spots, which is still surprisingly possible in a destination that’s seen a boom of tourism in recent years. Arugam Bay (A Bay) is the place to base yourself if you arrive in the latter season; rows of surf shops greet new arrivals on the main road into town, proving that it is now well and truly on the surf map. Remember to fill up on delicious egg hoppers and sambal before heading out for the day. Sri Lanka offers year-round fun, from trekking through tea plantations to viewing the planet’s largest mammal, the Blue Whale, on a boat trip taken from Mirissa. Wildlife and bird enthusiasts flock to Yala and Udawalawe National Parks for an almost guaranteed elephant sighting, and the hope to get a glimpse of a leopard.
Formerly the exclusive playground for the rich and famous, this country, made up of 26 atolls and over 1000 islands, is now becoming more affordable for the average traveller. Most resorts solely occupy their own island and can access up to a couple of dozen breaks within an hour’s boat ride. The main season brings hollow barrels and long rides from April to October. When you’re not hunting for waves, you’ll be kept busy with scuba diving, snorkelling, jet-skiing, fishing, swimming with whale sharks or just being your best self in a hotel spa. Plus, benefiting from access to the freshest seafood and being a trade route stop for centuries, you’ll find influences from Japan, India, Sri Lanka, Africa, France and more, which adds up to a delicious combination that will surprise even the fussiest of foodies.
To find out more about booking a trip to one of these destinations (or anywhere else), get in touch with Matt at Curated Travel in Bulli – firstname.lastname@example.org, 0438 100 774.
REAL ESTATE NEWS
downsizing decisions 10 POINTS TO CONSIDER BEFORE MAKING THE MOVE… Words Trever Molenaar
Cycles in real estate revolve around people’s lives and changing needs. The act of downsizing is quite common for families whose children have grown up and left the nest, leaving behind homes that are too big to maintain or simply a waste of space. If this is you, and you’ve been thinking about downsizing, use this simple checklist as a guide:
When is the right time? For some, it’s when children move out or yards become too much to maintain, but ultimately there’s no definitive time frame to downsize. Some people wait too long, which can lead to maintenance getting on top of them or the move being much harder. What is the right location? You should consider a few factors when it comes to picking the perfect location, such as health, access to transport services and social activities. A big factor can also be how steep the suburb is. And whether walking to and from facilities or for leisure is an option.
How much will I save and how much can I spend? Every case is different, however, it’s likely you’ll see a drop in utility bills and the general cost of living once you downsize. Plus, with the changes made to super contribution restrictions in the 2017/2018 budget, there’s now the potential for a couple to add $600,000 to superannuation when selling a property to downsize. What should I keep and donate? Downsizing real estate essentially means reducing space, so take this chance to properly clean out the closet and think about what you really want to take with you. This is a great time to dig deep and think about how some of your less used possessions could be donated to a worthy cause.
How much space do I need? Downsizing and starting over, whether it’s in a new suburb or type of dwelling, is your opportunity to really think about what kind of living space you need. Also, consider the type of surrounding spaces, such as waterfront living and proximity to parks, that could provide additional sanctuary to your new property. When you start searching, keep in mind how much space you need for the next phase of your life.
REAL ESTATE NEWS
What type of property is right for me? While downsizing may traditionally be attached to the idea of a small home, this doesn’t necessarily mean a studio or one-bedroom apartment for everyone. In the Illawarra, for example, you’ll find a variety of options from villas (no stairs), townhouses (double storey) or smaller duplex arrangements. Your chosen real estate expert can help to guide you through the sea of choices.
forget you have the power to make that vision come to life. Plus, with the right advice and help in your property hunt, it won’t be hard to make that picture a reality.
What items will I need to replace? When thinking about the costs of downsizing, make note of the pricey items you may need to replace if they won’t fit in a new space, such as refrigerators, washing machines, lounges, dining tables and beds. Make sure to factor them into your budget.
How do I picture my life in the new place? According to a survey conducted by the Australian Housing and Urban Research Institute, 37.9 per cent of downsizers say “lifestyle preferences” contribute to their decision. Downsizing represents your decision to set a new course for the years to come, so don’t
What’s the community like? Becoming part of a new community is one of the great benefits and joys of downsizing. Make sure you do your research about the area you are looking to buy in, as much as the property you’re looking to buy. Buying somewhere smaller can often afford you the luxury of being closer to the action, where you can enjoy dining out, the cafe culture, breakfast on the foreshore or a cycle along the Blue Mile, all within walking distance.
What are my must-have amenities? Whether you’re looking for character, security, a gym or a garden, it is important to think about what conveniences are essential when picturing your new property. If your goal is to reduce the maintenance, then a villa may be an ideal alternative. If you wish to be in the city with water views, then an inner-city apartment might be for you.
HOW TO If it’s a short-term saving goal, an interest-bearing savings account is appropriate. However, if you have a longer-term saving objective, consideration could be given to a low-cost diversified investment or even your superannuation fund. This will give your savings the best opportunity to grow for future benefit. Should I be contributing to my own super account? What should I look for in a super fund?
be cash smart Your money questions answered… Words Nathan Hancock Illustration Ziggy Melling-Williams
How much would you recommend putting away in a rainy-day fund? Any tips for saving smarter?
Although you might not know what form your next unanticipated expense is going to take, rest assured it will come. With this in mind, the basis of a good financial plan is setting aside money for such times. As to how much to set aside, this will vary depending on your lifestyle, monthly costs, income, and dependents. Our general rule of thumb is to have access to at least three months’ worth of living expenses, inclusive of mortgage repayments or rent, with six months being the ideal number. If you have a savings goal and timeframe in mind, it’s best to work backwards and calculate what you will need to achieve it. Once you have set a realistic number, the easiest way to commit to a savings goal is to set up a regular direct debit shortly after your pay cycle into an account that is more difficult to access.
Even with a lot of change in the superannuation space it remains the most effective place to build long-term savings. No matter your age, pay particular attention to your superannuation fund, because almost 10 per cent of your hard-earned income is being contributed to it! Navigating the endless number of super funds on offer is difficult. Some key elements to look out for is the fees they charge; the investment options available; the amount of risk you are taking on; the performance of your investment over a five-year plus timeframe; the insurance you hold (if any) and the premium charged. Your employer will give you a choice of fund, and they may also have a default fund they recommend. Best to compare apples with apples and understand the benefit of joining an employer default fund before you consider moving. To ensure your superannuation balance is healthy when you are eligible to access, which can be as early as 60, we recommend making contributions over and above the statutory amount from your employer. These contributions are received into your super pre-tax via either a salary sacrifice payment or deductible contribution (if you are self-employed), and are taxed at 15 per cent on entry, which for most is well below their marginal tax rate. If you are earlier in your working life, we’d recommend committing to a more modest contribution, but leading to your retirement date, maximising contributions can make a huge positive impact. ¡ In answering readers’ questions, the advice is of a general nature and is not a substitute for personal financial advice from an independent adviser. Get in touch with the team at The Wealth Connection for more.
If you have a money question you'd like Nathan or Nik from The Wealth Connection to answer, send it to email@example.com
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COAL COAST FAVES
@wollongong_illawarra_love Wollongong Harbour
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@m31.imagine I’m obsessed with the light play on this building in the mornings
@louisraymo I’m compelled to find out what happens when one person acts to be the drop of water that ripples into the waters of the world
@_ryanmorgan_ Woke up at 4:00am this morning to drive to this banger location
@melindagiblett_art Post X-Ray walk. 9:56am
hey brew MEET MARK FROM LÉCHAPPÉ CYCLE CAFÉ How was Léchappé Cycle Café born? About six years ago, Cycle Café opened in its first form at the front of Spearman Cycles’ new Keira Street store. The boys from Diggies/ North Kiosk, who I worked for at the time, had the vision for a cyclethemed cafe. I had the pleasure to help set up and manage operations, but inspired by an eye-opening holiday in France, I was itching to do my own thing. Opportunity came, and by the end of 2015, I could call the café my own. Over the next eight months, I set out to add my own flavour and touches, while staying true to the Cycle-menu classics. It was then when Léchappé was officially born – July 14, coincidently Bastille day. Why the name? Léchappé, pronounced ler-shap-ay, is a loose translation of break away or escape in French. The cafe is a bit of a hidden gem; we are out of the way with no direct street frontage so there is a sense of discovery when finding us – a space to break away from your day-to-day. Whether it’s under the courtyard grapevine, relaxing on the grassed area, or inside at our communal table, it’s an escape to a little bit of Europe in the Illawarra. We still regularly hear people say, “I never knew there was a café here – we love it!” Tell us about your menu and the local bakers treats you stock? Drawing inspiration from the quality of food and produce we experienced travelling through France, especially the breads, pastry and cheeses, we keep the flavours simple, fresh and a little bit French. We’re proud to offer
lovers bunch of ecoffwe’eell cha We’re a ever here, so ownery orissubarista aboutt to a cafe kes the perfect cup. what ma
such a diverse menu with such limited space. Stocking local bakers’ delights is also important to us. Little Morsels macarons and The Donut Pantry are regulars, and we really miss It’s Homebaked cupcakes. What brand of coffee do you serve and why? We serve Di Lorenzo Caffe. I started my coffee career over 10 years ago using their coffee. With a long-standing relationship and support from Aldo (owner of Di Lorenzo) and team, I wouldn’t choose anyone else! In fact, I am blessed to serve Di Lorenzo, we are one of the few handpicked cafés to use this amazing bean. Aldo is passionate about recreating his original espresso experience that shaped his early years in Italy. Di Lorenzo coffee has a naturally sweet, nutty flavour which is unrivalled in depth, with a bitter-free aftertaste. What’s the secret to a perfect brew? Keep it simple! Use the freshest best-quality coffee beans, texture the most amazing milk and, most importantly, understand what your customers love in their perfect cup. If you buy coffee from another spot in the Illawarra, where do you go? Opportunities to grab coffee elsewhere are few and far between. Any chances I do get are usually Sunday post-ride brews. Olives at Bellambi SLSC makes a consistently great cappuccino; Swell Coffee, Wollongong’s original; and The Broken Drum for a beaut espresso. ¡
Léchappé Cycle Café 301 Keira Street, Wollongong
COAL COAST FAVES
5e t hings w LO V E ra ound town...
SUP BOARDING ON LAKE ILLAWARRA – WINDANG CHEESEBURGER DELUXE, JIMMY'S BURGER BAR – WOLLONGONG WHITE TEA & BERRIES CANDLE – COAL COAST CANDLES SWEET POTATO FRIES, SAFFRON'S – THIRROUL CARAMEL SLICE, MILK & CO COFFEE THE WOOLSHED – YALLAH
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1, 2 & 3 BEDROOM A PA R T M E N T S AVA I L A B L E NOW
C O A S TA L L I V I N G . CITY BENEFITS. Step up to the perfect lifestyle with beaches, parks, transport links, schools and Corrimal shopping precinct on your doorstep. Stunning views from upper floors with parkland or escarpment outlooks
Air conditioning, dishwasher, washing machine & dryer
Generous courtyards or balconies and large living areas
Secure basement parking with lift access and lockable storage
European appliances and stone benchtops to kitchen
Easy trip to Sydney by car or train.
Visit our sales office at Shop 2, 112a Railway Street, Corrimal Call Gabrielle Wilson on 0448 891 078 thevillageatcorrimal.com.au
COAL COAST POPS
meet a neighbour Interview Michelle Bevans
Emily Sak Wombarra
How long have you lived in the Illawarra? I moved here in December 2015. What brought you to the area? My husband grew up in the area. While I loved coming down for weekends, I had always worked in Sydney and it just seemed too far to make the move permanently. But we started spending more time here and eventually he talked me around to moving down (well that, and the views at Scarborough Pub!). It is without doubt the best decision we ever made! I made the plunge at the beginning of 2018 to start my own consultancy company – The Founders. So I’m now lucky enough to get to spend half of my week working locally. Realising that I’d moved to this little slice of heaven but was really only spending weekends here led me to explore new ways of working – “don’t be so busy living that you’re not making a life!” Having the flexibility to stay close to home during the week has been a dream and I’ve felt like I’ve rediscovered the area all over again. Being able to duck to Finbox for a mid-work chai, pop to South Sailor for lunch or take a morning yoga class by the beach is pretty amazing. Ideal start to the day? On weekends, I love starting the day off with a walk – my husband and I usually go to Wombarra Beach early and take our dogs for a swim or we’ll walk to Seacliff Bridge or one of the other amazing walking trails in the area. We follow it up with brekkie – Earth Walker is our favourite.
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NEXT ISSUE – OUR AUTUMN EDITION
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COAL COAST POPS
fave thing to do around town in summer? Interviews Emily Hammond & Tenae Clayworth
THEO FROM WOLLONGONG
LEE FROM THIRROUL
Go on a bike ride to Lake Illawarra and have a picnic
Port Kembla at the beach/ pool/cafe.It's the perfect trifecta!
BOB FROM BULLI
ROB FROM WARRAWONG
I love to help out maintaining my local football club at Balls Paddock. It keeps me active!
Going for a motorcycle ride up to Stanwell Tops followed by a cold one at The Beaches
LAURA FROM WOONONA
HOLLY FROM WEST WOLLONGONG
Bush walk-there is a great track from Puckeys Estate in Fairy Meadow to the lagoon at Woonona
Walk up Sublime Point, followed by a swim at the Austi ocean pool 63
the quiz 1. Who did the St George Dragons lose 13-12 to in the 2018 semi-final?
11. What type of alcohol is used to make a mojito?
2. Which country features a maple leaf on its flag?
13. What is the chemical symbol for helium?
3. In Shrek, what actor voices Donkey?
12. Which author wrote the book A Christmas Carol?
4. What is the capital of Turkey?
14. True or false: Lightning never strikes in the same place twice?
5. What is the name of the poker hand containing three of a kind and a pair?
15. What type of sharks can you snorkel with in Bass Point, Shellharbour?
6. What is the biggest fish in the ocean?
16. Who is the star of the Deadpool movies?
7. What planet did Superman come from?
17. What is the name of Santa’s third reindeer, according to the carol, Rudolph the Red-Nose Reindeer?
8. Which singer’s real name is Robyn Fenty? 9. What percentage of people are left-handed – 10,15 or 20 per cent? 10. Name the former Today weatherman who grew up in Wollongong?
18. Which singer-songwriter has a hit with Superstition? 19. What currency does Mexico use? 20. What is the collective noun for a group of owls?
Answers on page 1.
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