IN Noosa Magazine Autumn 2016

I’M YOURS, TAKE ME!

A MAGAZINE TO CAPTURE THE SPIRIT OF OUR PEOPLE AND ESSENCE OF OUR PLACE ISSUE 07 Autumn 2016

INFORM

INSPIRE

Autumn Inspiration

INDULGE

www.innoosamagazine.com.au

Contributors

Editor’s note Matt Golinski

Tony Cox WINE

Helen Flanagan

Matt Golinski is a highly regarded Australian chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients.

He is an active member of the Slow Food movement, a champion of artisan primary producers and a generous mentor to keen young chefs. He is currently the Food and Culinary Tourism Ambassador for the Gympie region. You can follow his adventures on his blog @matteatsgympie

Tony has spent the last 20 years in the wine and restaurant business finding people who deem it necessary to pay him to sell and talk about booze. He can be found at the Noosa Wine Cellar at the Sheraton where he tries to abate the separation anxiety he suffers due to his own wine cellar being located in Melbourne.

Noosa’s charisma finally inveigled Helen Flanagan’s manic corporate world and for 24 years, it has cast a spell over the Noosaphile who abides by the motto Live Laugh Laugh. She understands the glories of good food, restaurants and entertaining, the joys of travel and the art of story-telling.

Carolyn Beaton

Heidi Saunders

Nekita Roberts

Carolyn is a communications professional with a penchant for Noosa’s natural environment, and koalas in particular. As a writer, Carolyn enjoys meeting our region’s quiet achievers, exploring our sense of place and how we connect our homes and lives to nature.

Heidi has always loved styling with an obsession for fashion and business leading her to undertake formal study and hands-on experience including retail merchandising. She is the owner of George and Betty and her coffee table at home is stacked with an extensive collection of Vogue!

Nekita’s observations of nature, the ocean and the beauty of the Coast inspire her poetry and have captured the hearts and minds of her readers.

Nekita's love of the printed word will see her work released in beautiful hardcover poetry books and regularly in the pages of IN Noosa.

Nugget & Al

Katrina Thorpe WELLNESS

Helen Barnett

Nathan “Nugget” Dell is a local boy through-and-through. If you didn’t go to school or Uni with him, you’ve probably surfed with him, played cricket or Rugby against him, or you’ve run in to him in his nearly 15 years working in the local media. Nuggett has been presenting Zinc’s breakfast program with Al Doblo for over six years. Al has been on radio on the Sunshine Coast for as long as he cares to remember. He has a special love for Noosa, having helped set up its first FM radio station, now Zinc 96.

With formal qualifications and years of experience in health, wellness, beauty, management and business, culminating in the creation of Ikatan Day Spa, Katrina has a passion for everything relating to the wellness world and loves to share her knowledge, experience and research with others. Katrina is an active member of our community with involvement in tourism and charity work.

Helen brings an infectious energy and enthusiasm to everything that she does and believes in doing things with soul, creativity and heart. She is all about fresh ideas, clean design and thinking outside the box. Helen spends her time working across different areas of digital marketing, design, campaign, editorial direction, photography, copywriting and styling for Blink Living - and also preparing the next INspirational interiors for our readers!

FOOD

I entered the publishing game after almost 30 years behind a radio microphone with a lot of questions, a nervous knot in the pit of my stomach and a lot to learn.

There’s still many unanswered questions however I’m feeling proud as I deliver my first edition of IN Noosa and there’s barely a scratch on the duco.

The issue you’re holding in your hand developed a life of its own as the IN Noosa team worked at putting it all together with themes organically evolving and common threads linking each story. I hope you enjoy discovering them.

Autumnal colours like browns and oranges lent themselves to a retro vintage feel when it came to fashion and homewares and we turn our attention to an iconic symbol of love, freedom and the open road - the Kombi!

Enjoy taking this edition for a test drive, take your time and I hope it delivers many hours of enjoyment.

John Caruso

FIND US

PEOPLE

MUSIC

#innoosa

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Call Jasmin on 0406 658 640 jasmin@innoosamagazine.com.au www.innoosamagazine.com.au

ErinYarwood FITNESS

Erin has been working in the fitness industry for the past 10 years and spends her days encouraging people to maintain a healthy, active lifestyle with her personal training and specialised fitness classes. She is the owner and operator of E Fitness, a vibrant Personal Training studio based in Cooroy and has a reputation amongst her clients for being “The Smiling Assassin!”

LIFESTYLE

FASHION

POETRY

HOME

GET SOCIAL! FOLLOW US ON:

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IN SIDE

18

10 IN SPIRING 10

Meet the hinterland artist and successful business woman responsible for our sensational cover.

28 IN TUNE 18

These iconic four-wheeled fun machines are enriching the lives of their drivers in more ways than one.

IN HARVEST 32

IN THE KITCHEN 28

Turn leftover ingredients into delicious dishes that everyone will love.

IN SHAPE 40

Meet the country cook and author whose greatest pleasure comes from sharing the bounty – and win her latest recipe book.

Strap on your leg-warmers for some flashback fun with exercise moves that are here to stay.

EDITOR: John Caruso, 0414 436 732 john@innoosamagazine.com.au EDITOR-IN-CHIEF/PUBLISHER: Deb Caruso PUBLISHER: Paul Bird ADVERTISING ENQUIRIES: Jasmin Boyd, 0406 658 640 jasmin@innoosamagazine.com.au SUBSCRIPTIONS & DISTRIBUTION: hello@innoosamagazine.com.au EDITORIAL SUBMISSIONS: john@innoosamagazine.com.au GRAPHIC DESIGNERS: LED Design, Paul Sheavils, 5474 2202 www.leddesign.com.au.

DISTRIBUTION ENQUIRIES: hello@innoosamagazine.com.au PO Box 542, Noosa Heads Q 4567 www.innoosamagazine.com.au

100% LOCALLY OWNED

DISTRIBUTION: A minimum12,000 printed copies available throughout Noosa and surrounds in public spaces in locally-designed and handcrafted magazine stands. In a Noosa first, IN Noosa Magazine has exclusive placement in the rooms of Sheraton Noosa, Peppers Noosa Resort & Villas, RW Noosa and Accom Noosa prestige holiday accommodation.

IN Noosa Magazine is a free publication (subscriptions available) published four times per year by IN Noosa Magazine Pty Ltd (The Publisher). All rights are reserved and the contents are copyright and may not be reprinted without the express permission of The Publisher. IN Noosa Magazine Pty Ltd ATF IN Noosa Magazine, their related companies and officers hereby disclaim, to the full extent permitted by law, all liability, damages, costs and expenses whatsoever arising from or in connection with copy information or other material in this magazine, any negligence of The Publisher, or any persons actions in reliance thereon. Any dispute or complaint regarding placed advertisements must be made within seven days of publication. Inclusion of any copy must not be taken as any endorsement by The Publisher. Views expressed by contributions are personal views and they are not necessarily endorsed by The Publisher.

IN NOOSA Magazine is printed on 100% recyclable paper.

Please dispose of responsibly.

www.innoosamagazine.com.au

COVER IMAGE: “POMEGRANATE” by Amanda Brooks. www.artbybrooks.com.au

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The Team

50

DEB CARUSO / PUBLISHER & EDITOR-IN-CHIEF Deb has more than 20 years’ experience providing strategic communications and brand reputation advice to clients in the public, private and not-for-profit sectors including Earth Hour and more recently, Big Top Market Fresh. She is an active member of Slow Food Noosa and her passion lies in working with small businesses to help them achieve their dreams.

PAUL BIRD / PUBLISHER Paul left a successful career spanning 36 years in the media and corporate communications industries in 2012 to pursue, among other things, roles as an Independent Director and Corporate Advisor in the profit-for-purpose charity and business sectors. A self-confessed Noosa tragic he has been a regular visitor and sometimes-resident during the past 25 years.

JOHN CARUSO / EDITOR John has worked in media for 30 years including being a presenter on FoxFM Melbourne, Triple M Brisbane and seven years as the breakfast host on SeaFM. More recently, he was the Regional Content Manager and Drive Presenter for ABC Sunshine Coast.

IN SPIRATION 50

JASMIN BOYD / SALES MANAGER As the former President of Sunshine Beach Surf Club and Noosa Biosphere’s Social Board, Jasmin is passionate about her local community and growing the magazine. She also understands business having been a small business owner herself.

Ethical and eco-friendly homewares to add warmth and interest to your interiors.

SHARON WRIGHT / ASSISTANT EDITOR As a public relations and communications professional with extensive experience in the corporate and social enterprise sectors, including for Jamie Oliver’s social venture, Fifteen Foundation in London, Sharon brings a broad range of skills and experience to all areas of the magazine.

54

KATJA ANTON /PHOTOGRAPHY Katja is former award-winning BBC wildlife filmmaker who’s been taking photos locally for the past 10 years since moving to the coast with her young family. Her work has a unique artistic flair capturing the amazing diversity that’s all around us. Katja calls Noosa home now having fallen in love with the fantastic community we live in.

LED DESIGN

/ DESIGN

For a decade Paul Sheavils and the team at Led Design in Noosaville have been providing creative direction, marketing strategy, graphic design and web design for brands across Australia. Led Design specialise in implementing a visual language to best communicate while creating a unique creative edge. Thanks to Andrea Prasser, Isabelle Steiner and André Eberle for their contribution to this edition. Enjoy!

IN THE ARTS 54

Explore the Noosa Festival of Surfing’s history and time travel back through Aussie beach culture.

5

Autumn 2016

IN TOWN

Ahoy Captain!

Event: El Capitano launch, Hastings St, Noosa Heads El Capitano is the newest pizza joint to hit Hastings Street. Located in the old Berardo’s site above Café le Monde, El Capitano offers a fresh and funky option for Noosa diners. With its distinctly nautical vibe featuring a breath-taking mural of The Kraken Cometh, this is not your run-of-the-mill pizza shop. IN Noosa loves their artisan organic sourdough, traditional pizza with a 72hr fermentation process and locally sourced ingredients.

Come down and try their classic Margherita, you’ll be back for more!

Down on the Corner Event: Padstows launch, Noosa Junction Just in time for the summer rush, Padstows opened on the corner of Sunshine Beach Road and Noosa Drive, Noosa Junction. Owners Emma and Grant's industrial-style refurbishment has reinvented the space and provided the perfect setting for fresh, local and seasonal food served up with thirst-quenching drinks and friendly service from breakfast until late, seven days a week.

World domination on the menu Event: Slow Food Noosa President’s Dinner, Rickys River Bar and Restaurant, Noosa Heads

Slow Food Noosa’s annual President’s Dinner was held at Rickys River Bar and Restaurant where members and their guests were treated to a fabulous five course meal prepared by head chef, Braden White.

President Erika Hackett and the team were thrilled to raise over $13,000 allowing them to send Braden along with Dr Sarah Lantz from Buchi Kombucha; Kim Lewis from Cooloola Berries; and Georgie McKeown from Fresh Box to represent Noosa and Australia at the Salone del Gusto/Terra Madre in Italy in September 2016. Congratulations!

Tag yourself and your friends at our events using #innoosa IN Noosa Magazine

@innoosamag 6

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@InNoosaMag

IN TOWN

We see you Keith!

Event: I Sea U exhibition, Studio 4567, Noosaville The bronzed and gorgeous surfing community came out to support local photographer Keith Hamlyn’s first exhibition, I Sea You, held at Studio 4567. Tucked away behind Captain Sip Sops and Maluka Produce in Noosaville, this funky art space was filled with beautiful people, live music, great food and fun! Keith’s first exhibition is a hauntingly beautiful expression of his subjects’ soul when they are immersed in the timeless and powerful ocean. You can see more of Keith's work in his new gallery space at The Jetty, next to Noosa Boathouse on Noosa River.

Endless Summer!

Event: Launch of IN Noosa Magazine Summer edition, Noosa Regional Gallery, Tewantin The launch of our bumper Summer edition was celebrated with the wonderful clients, contributors and locals who have shared their stories! We announced some big changes for the mag, with Deb moving into the Editor-in-Chief role and her husband John Caruso taking up the reigns as Editor.

Thank you to everyone who helped make that edition our biggest yet, with over 15,000 copies and 76 pages, including a special 25th Anniversary Souvenir for the 2016 Noosa Festival of Surfing. Onwards and upwards!

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Send your event to hello@innoosamagazine.com.au

Wood Fire Grill’s “Family BBQ" is a raging hit for Noosa families - and for good reason! Their slow braised lamb shoulder and crispy, sticky pork belly are to die for, and let’s not mention the melt-in-your-mouth wagyu rump (it’s mine, all mine I tell you!). And… they provide FREE entertainment for the kids.

Yes, parents, this IS heaven! Great views, great food and free child minding. Another glass of chardonnay madam? Don’t mind if I do!

Want more? visit www.innoosamagazine.com.au for more social pics and the latest events.

7

Autumn 2016

IN SPIRE

A good Chap F

ew people in his circle know that Noosa & District High School Chaplain, Shane Brigg, is a qualified environmental scientist. Yet, even as an undergraduate, he was looking at our natural landscapes through a social sphere, and linking his science to people.

When I meet him at the Cooroy campus it is evident Shane is a “people person”. So it is no surprise that his early science career was eventually side-lined in favour of social work and, initially, developing youth programs for his alma mater.

Shane’s ability to connect with, and help, young people has subsequently been a consistent thread in his life, both as a proud father of two children, and as a career chaplain.

For the past four years Noosa & District High School students have been the

As school recommences, there is a band of helpful souls providing nourishment and support for our children.

Carolyn Beaton meets one of Noosa’s chaplains helping to create a brighter tomorrow for our students, today.

beneficiaries of Shane’s cumulative experience.

It is here that Shane has championed projects that are designed to help young people blossom. If you’re a participant, being a young leader is ‘in’ and dropping out of school is, well, ‘out’.

As a new school year begins, Shane is looking forward to bringing together a new cohort of students with community volunteers.

He sees his role as enabling teamwork and being “a conduit to amazing giving people in the Noosa community who are prepared to lend their time and invest in our young people”.

The community engagement and capacity building aspects of the chaplaincy projects have several facets, including the hosting of “whole-of-school” breakfasts each week – at both Pomona and Cooroy campuses. These are well supported by volunteers from the Pomona Lions Club and local church groups. It’s not just nourishing food that is served up, but friendship and community connections too.

Formal student mentoring by community volunteers is also hugely valued. Other projects offer peer (“buddy”) support. There is the girls’ ‘GIFT’ project, which fosters resilience,

self-worth, good health and relationships.

The boys’ ‘HELP’ project has a focus on honouring, encouraging, lifting and protecting.

In Shane’s words, “it helps boys transition into responsible young men”.

For some of the graduates of these projects, the experience has been transformative. There were those who had been earmarked as likely high school drop-outs, but were willingly embraced by the chaplaincy program and have gone on to become more than capable university students.

Shane sees them now having the same opportunities he has, having recently completed his own Master’s degree.

The school chaplaincy program has a motto of “bringing hope to a young generation”.

It is clear that ‘Chappy’ Shane has brought that, and more, into the life of this local school.

You can support the School Chaplaincy program by donating via www.suqld.org.au.

All donations are tax deductible and you can direct your donation to the school and/or project of your choice by following the relevant link.

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8

IN SPIRING

THE ARTIST & ENTREPRENEUR We’ve all heard quotes about the artist who suffers for their craft along with the jokes about the starving painter. None of this rings true for the prolific creator of our autumn cover, Amanda Brooks.

John Caruso uncovers her passion for creating and the thrill of marketing her pieces to customers all over the world.

IN Noosa Magazine

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R

IN SPIRING

M

ost great entrepreneurs are all members of a special organisation known as the five o’clock club. Long before the rest of us throw back the sheets in the morning they’re already up, driven by purpose and passion.

Networking has been a key element in building and growing the business, Art by Brooks, into what it is today. She has gathered 34,000 likes on Facebook and although new to Instagram, she is swiftly building a strong following.

Amanda Brooks of Art by Brooks has been a member for many years.

“For me the marketing side is just as much fun as the painting,” she says.

“I spend a lot of time each day not just painting but also marketing,” she says. “I get up at five and start surfing Instagram and Facebook and making sure that my website is fresh. Old work is taken down and new pieces go up and then I start on my emails.

“When I’m creating something I don’t ever start thinking that it’s going to be popular.

I create it then post it on social media and before I know it the image has gone viral and it’s sold.

“I might spend up to four hours a day answering all of my emails and people are really surprised when they get a response from me.

“I think it’s a missed opportunity for a lot of artists that don’t engage with prospects that might be interested in their work,” she says.

“Facebook is probably the best social media platform for me plus I do advertise in a number of national glossy magazines,” says Amanda. “My clients are mainly from the country.

“I send pieces of art to places that don’t even have a street address; simply a property name. I’ve sent pieces to galleries in Moree,

wildlife pictures and safari images. I do a lot of safari art and I’ve found that a lot of Australians are very interested in those themes as well.

“I can get bored easily however if I’m painting the same thing all the time I lose interest quickly. I find the more time you have to ponder what you’re doing with a piece then the higher the chance of ruining it and if I’ve overworked something I can’t look at it.”

Balancing the business, raising children and a home life can be tricky, especially when your husband is part of the business, she said.

“Jason was a mechanical engineer who was working overseas on oil and gas projects with a very stressful rotational roster. He was based in Singapore for a while however we didn’t like being apart so we decided if he quit his job then he’d work with me on building up the art business,” explains Amanda.

“That’s when we invested in a large commercial printer.

Our online print store is a huge part of the business and a lot of the things I create end up as a print.

I get just as much of an adrenalin rush from selling a painting as I do creating it

“People that know me might say that I have an element of OCD, but it’s not a bad problem to have. I turn it into a positive.”

You could say that art was in Amanda’s blood with artists on both sides of her family.

Born in Johannesburg and growing up in Durban, South Africa, Amanda says she was always interested in art and her ability to combine her business mind with her artistic side is evident in her early studies.

“When I left school I did graphic design and business economics and the two degrees have married together,” she said.

“It didn’t matter whether it was interiors, graphic design, or architecture, I loved all aspects of art.

“I was drawing house plans when I was eight years of age and now my son is doing the same.”

Wagga Wagga, Gunnedah and Narrabri, locations I’ve never even been to.”

With this rising popularity in rural Australia, there’s been a significant shift in themes with a growing demand for cattle and horses.

“The cows happened by accident.

I was experimenting about three years ago and decided to paint cows and I’ve never looked back. Families on properties are sentimental and loyal and they relate to the rural work that I do.”

Keeping the work fresh and spontaneous is important to Amanda who says that she often doesn’t know what she is going to create when she gets up in the morning.

“I’m obsessed with images on Instagram and Pinterest and if I see something that grabs my attention then I go for it,” she says. “I follow a lot of people and photographers that post

“Jason turns some of my originals into prints and they’re limited editions, signed, dated and then rolled up and sent direct to the customer’s door.

"As a working couple we’re both extremely motivated and we share a common goal for the best results," said Amanda.

“It’s a case of delegating who’s in charge of what. Jason is in charge of prints, packaging, accounts and administration and I’m in charge of creating the art and marketing.”

From the first pieces of work sold from a Hastings Street gallery twenty years ago to utilising various social media platforms today as viral marketing tools, there’s never been a doubt in Amanda’s mind that she could build a business from her creations.

“I get just as much of an adrenalin rush from selling a painting as I do creating it” she says.

How would you like a chance to WIN a print of your choice from Art By Brooks valued at $145?

Simply check out Amanda’s website and tell us in 25 words or less about one of the art pieces that grabs your attention.

Email your entry to hello@innoosamagazine.com.au www.artbybrooks.com.au

11

Autumn 2016

IN TERNATIONAL

According to Surf Lifesaving Queensland about 3,500 people have been rescued on our beaches each year since 2010. It’s a job that takes tremendous dedication and courage whether you’re a volunteer or a paid council professional. These days the image of the bronzed Aussie lifesaver is being challenged with lifeguards from all over the world heading down under. John Caruso meets two international recruits who have spent their summer patrolling our Noosa coastline as part of the International Lifeguard Program.

Between the flags

T

he lifeguards that you see on our beaches are extremely fit, highly skilled individuals who have spent many hours training and working through hypothetical lifeguard missions before they don the iconic red and yellow uniform.

Steven Boyd, one of the new summer recruits said that candidates had to have a background in lifeguarding or voluntary surf patrols or exceptional ocean and surf knowledge even before being considered.

“There are trials and fitness tests and a week of skills training as well as a lifeguard mission," he said. “The mission starts with an 800 metre pool swim followed by a 600 metre ocean swim, an 800 metre beach run, a 600

metre board paddle, and an 800 metre run.

"This all had to be completed in under 28 minutes otherwise you were out of the program."

About seven internationals were part of the intensive program with some heading north to Cairns and south to the Gold Coast once they’d completed the gruelling training.

Maggie Holling is from West Palm Beach, Florida and she spent her first Aussie summer patrolling Noosa Main Beach as a professional lifeguard.

“The training over here is solid. It’s brutal and board paddling is a big deal in Australia,” she says. “They get you out and paddling straight away and some of the overseas visitors in the lifeguard program weren’t that good at first

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IN TERNATIONAL

but they all worked hard getting it right."

him. I love it and I haven’t decided to leave yet.

Charlie Wilson is another international visitor who made it through the lifeguard program.

“It’s not like Noosa at all where I come from,” says Maggie. “There’s very flat water in Florida and it’s crazy here, especially how big

"Cornwall in the United Kingdom is a beautiful part of the world and I lived by the beach and was a lifeguard for five years before I wanted a new challenge," he said.

“On Noosa Beach you’ll get people with splinters in their feet from the boardwalk or someone that has slipped on a rock. Then there are swimmers who get dumped in the surf and there’s the occasional contact with someone else’s board,” she says.

“I lifeguarded in Cornwall for five years and I wanted a new challenge”

The marine life is more abundant here and the people are chattier compared to Cornwall, said Charlie.

“Aussies respect the guards in Noosa and as far as the threat of sharks goes, there hasn’t been an attack for a very long time,” he says. “When I first got here it was on my mind however after a while I became relaxed about it.

"Obviously it’s a lot colder in Cornwall and there’s more coastline however conditions are similar to Noosa.

"When you get a good swell here it’s more consistent.

“Lifeguarding helps with my travel choices and I’d heard great reports about Noosa and it’s turned out beautifully, I’m stoked!”

“The next step for me is hooking up with a few other lifeguards that I’ve met, getting a van and touring the coast from Noosa to Melbourne, stopping off along the way to see the sights.

Once applicants are accepted into the international lifeguard program they need to arrive by a set date to start training and prepare to work for six weeks over the summer holidays.

“I graduated from university in the United States last May and my brother who is also here, living in Sunshine Beach, has been an international lifeguard for about two years," Maggie said. "He encouraged me to travel and do the same, so I’ve been staying with

“I’ll definitely come back as a lifeguard as long as I can renew my visa,” Charlie says. the swell can get. I definitely learned a lot working at Main Beach, plus I got to spend time at other beaches, Sunshine and Discovery."

Maggie feels the same, finding it difficult to pick just one favourite memory from her summer patrolling our beaches.

According to Maggie there have been more beach-goers requiring first aid instead of actual surf rescues.

“I’ve been the only girl working at Noosa and I’ve enjoyed getting to know all the lifeguards. Plus the surf has been great too!”

shopping

Enjoy a relaxing shopping escape Take some time out to shop at Noosa Civic. Conveniently located 10 minutes from Hastings Street with free parking, Noosa Civic is the ideal shopping oasis. There’s even an indoor playground to keep the kids entertained!

GPS search: 28 Eenie Creek Road, Noosaville, Queensland Big W • Woolworths • 100 specialty stores 28 Eenie Creek Rd (Cnr Walter Hay Drive) Noosaville Ph 5440 7900 13

Autumn 2016

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IN NOVATIVE

Social Business

If you’re not utilising social media to build your business then you’re overlooking an inexpensive marketing tool that could give your brand the edge over your competitor.

Michelle Mason from Social Tap shares her top social media tips.

S

ocial networks come and go and each year more networks are added into the mix, providing both opportunity, and potential distraction, for businesses everywhere.

The ever changing landscape of social media can be entirely overwhelming – and that’s why business owners need to bring it back to the basics.

The fundamentals of marketing have not changed since the introduction of social media into our business toolkit.

The good old fashioned concepts of setting SMART goals, branding, understanding your unique selling proposition and of course your target market, are all fundamental to using social media successfully in your marketing mix.

Without having a handle on these, you don’t have a solid foundation on which to build an

effective marketing, and social media, strategy.

One of the key decisions you need to make will be which social networks you should be using, and why. This will be determined by what you’re trying to achieve, who your target market is, and what resources you have. Are you looking to drive leads to your website? Build your database? Build a customer service channel? Not everyone’s goals are the same when using social – but everyone needs to have them. Without them, how will you be able to measure if your investment in social is actually working?

Thanks to Social Tap, IN Noosa Magazine will soon hold an exclusive social media workshop for its advertising clients. Keep a close eye on our social media pages for when and where.

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SOCIAL TIPS & TRICKS 1.

Write a Marketing Plan.

Have a clear picture of what you offer, who your target market is and what you’re trying to achieve.

2.

Don’t stretch yourself too thin.

Choose the social networks where you are most likely to reach your target market and start with those.

3.

Be active, consistent and present – be sure the right person in your business is responsible for social media, invest in their development and give them time.

4.

Be authentic and transparent.

Social media is a great way to show the human side of your business, and build real connections with your customers.

5.

What does ROI look like?

Know how you will measure your success.

6.

Don’t be afraid to “Pay to Play” – committing advertising dollars to social media can be very useful – just make sure you are doing it well.

7. HAVE FUN!

Autumn 2016

IN THE KNOW

Eva wakes each morning with the goal of making Timbuktu to Kathmandu the most beautiful shop in the Southern Hemisphere.

Now that summer is over and we’re heading into the cooler seasons many of us tend to gain an extra couple of kilos relegating exercise regimes and workouts to the backend of the year when things start to heat up again.

For the sake of your mind, body and soul, now is not the time to stop or give up and if you’ve been thinking about creating a better you, FITIA Noosa’s brand new elite personal training and wellness studio is ready to help.

For twenty-six years, owners Eva and Simon have travelled to the most exotic corners of the globe collecting, jewellery, textiles, artefacts, glass beads, masks and talisman, returning to Noosa where Eva has lovingly designed them into beautiful unique handmade pieces.

All of their personal trainers and coaches have either competed at the top of their chosen sports, or have worked with athletes and sports people at the top of their game.

FITIA Noosa offers its clients something a little different from most other gyms in the area with complete fitness packages including martial arts and even massage!

The emphasis is on distinctively different, good quality stock that suits all budgets from rare exotic masks and hand woven baskets to sterling silver reproductions of pieces that are no longer available.

Have fun, get results and keep looking good during the cooler months.

There is a certain sincerity and beauty about what you’ll discover in Timbuktu to Kathmandu with the handdesigned pieces made to last.

3/17 Sunshine Beach Rd, Noosa Heads Phone 0473 894 839 Open 7 days. 7am – 7:30pm (earlier and later appointments available)

Spoil yourself and escape the everyday by simply stepping inside the big blue building on Mary Street today and let your taste for the exotic transport you to another world.

www.fitia.com.au

50 Mary Street Noosaville / Phone 5449 7988 Open Tuesday to Friday 9am – 5pm, Saturday 10am – 4pm

in the

www.timbuktu.com.au

If you’re looking for a healthy source of fuel for your body following a swim or surf off Noosa’s coastline then make sure you check out Blended Health Bar. Recently re-vamped and re-booted, their smoothies and popular organic acai bowls are unequalled when it comes to providing the perfect sustenance to keep you going all day.

The acai berry, a well-known super food, high in antioxidants comes from Brazil and Blended’s acai bowl is a mix of berries and banana with your choice of topping; muesli, fresh fruits or shredded coconut.

The bowls fill you up without the 'feeling heavy' side effect and they ARE the best in Noosa.

Blended is split in two with the super healthy offerings on one side and the treats – the locally-produced Amo gelato and only frozen yogurt bar in Noosa – on the other.

4/18 Hastings St, Noosa Heads Phone 5474 8998 Open 7 days 8am – 9pm

IN Noosa Magazine

16

IN THE KNOW

Surrender Dorothy Hair is expanding having opened its second salon in Tewantin recently. Louise and her team are all highly skilled professionals, most of them direct from the UK where the emphasis is on training and education.

What you’ll notice about the Surrender Dorothy Hair experience is that the hairdressers are technically trained, focused on hair to match skin tone, cutting and working with natural techniques. Louise has spent many face shape and lifestyle. years working for Toni & Guy and KMS as an educator working on cut and colour and she brings those years of experience to her local salons where her stylists who specialise in curly hair, work their magic in an atmosphere that’s not pretentious.

Vintage, eclectic dressing tables populate the salons and the work is very natural with no harsh lines. The cuts are soft and very feminine and the team works hard to deliver the salon’s mission statement which is “hair to match skin tone, face shape and lifestyle”.

Tewantin Salon Shop 18 The Atrium, 91 Poinciana Ave, Tewantin Open Tuesday to Friday 9am – 5pm. Saturday 9am – 1pm Noosaville Salon 7/239 – 245 Gympie Tce, Noosaville 4566 Phone 5449 9811 Open Monday to Saturday from 9 am with late night appointments Tuesdays and Wednesdays until 8pm www.surrenderdorothyhairsalon.com.au

know

THE INSIDER INFORMATION ON THE CLEVER, THE QUIRKY AND THE COOL.

We all live busy lives often prioritising the needs of others before thinking of ourselves. Investing in your own wellbeing and laying the foundation for a path of self-discovery may unlock great potential that adds to your life experiences.

There’s finally a hangout for blokes in Hastings Street while partners indulge in some retail therapy and according to Cartel Trading co-owner Samuel Johnson, the combo barber, bar and retail is a world-first.

Maria Hull Noosa Counselling specialises in person-centred relationship and couple’s therapy which means the client comes first. While it’s acknowledged that the therapist is often the expert, Maria’s point-ofdifference is that she allows a couple to see their own potential through the experiences they have already shared.

More and more men’s barber shops have been popping up about the place attracting a clientele that is drawn to the old world charm of reclining chairs, badger hair shaving brushes, cut-throat razors and hot towels.

Walk into this gentlemen’s hangout and you’ll feel right at home among the beachy, styled apparel, surfboards and bar. Sink into the leather chesterfield, order a bite to eat or a drink from the licensed bar and wait your turn in the chair.

The sessions can be eclectic with Maria Hull Noosa Counselling offering a number of different methods of therapy from solutions focused, narrative, psycho-dynamic, art and movement.

Cartel is the only barber shop for men on Hastings Street and appointments aren’t necessary however if the number of enquiries while we were conducting our photo shoot is any indication, then the clippers will be working overtime.

The sessions are respectful with person-centred therapy allowing space for people and couples to realise what they can achieve.

“The good life is a process, not a state of being. It is a direction, not a destination.” Carl Rogers

25/A Bay Village, 18 Hastings Street Noosa Heads Phone 0407 453 052 Open 7 days 10am – 5:30pm

Phone 5448 0633 (for private appointments) Open Tuesday to Saturday 8:30am – 2:30pm

www carteltrading.com.au

www.counsellingatnoosa.com

17

Autumn 2016

IN TUNE

A goldmine in the garage

The Kombi represents more than simply a mode of transport and owning one can easily become an obsession that makes your life richer. John Caruso hit the open road to find out more.

Courtesy of Kombi Shop

W

hen Volkswagen’s (VW) first Kombi rolled off the production line it was known simply as a Transporter or Microbus fitted with rows of seats. In fact VW never built a camper van at all!

Nick Parker-Davies runs a Kombi restoration business in Doonan and he said that Kombis evolved into camper vans.

“The movement started in California,” says Nick. “There were a number of companies that took the standard Kombi van and turned it into a camper where people could sleep. Even the two-tone colour scheme came from those companies that modified the vans. Names like

Before

the Devon and Sunliner that are now synonymous with Kombis.

that want them. It’s a classic supply and demand thing.”

“A Kombi represents romance, freedom, hippies and the open road. People buy with their heart and they enter into a particular lifestyle, plus on the financial side they are very expensive compared to 15 years ago. They’re a great investment that can increase in value by 15 to 20% each year Louise Terry for the simple reason that there are less and less Kombis that are restorable as the years go on and there’s more and more people

Louise Terry is the marketing manager for Tourism Noosa who grew up loving old movies from the 1950s and ‘60s.

“I’ve always had an attraction for things that are retro and there’s always been a certain quality and endurance around Kombis,” Louise says.

“About six years ago, I travelled to my home town of Wodonga and I joked that I might look for a Kombi and do a road trip

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IN TUNE back to Noosa - and that’s exactly what happened! I’d never driven one before and it was a chore to drive with the massive bus wheel."

“The four-speed gear stick is about a metre high and it doesn’t Scott Montague just naturally fall into place when shifting gears, it’s a learnt craft jiggling it into the right spot.

Piloting a Kombi is a symbiotic relationship. When you’re driving it you really feel like you’re part of the car, like a transformer, you become part of it.”

Once Louise was back on the Coast, Gary from Dents ‘n’ Detail in Rene Street, Noosaville, a fellow Kombi lover who owns four himself, was an integral part of the team that lovingly helped restore her vehicle.

When Scott Montague was getting married three years ago he and his fiancé were looking for a Kombi to hire for their special day.

However, they drew a blank.

Scott recently turned down an offer of $75,000 on Evie and Louise bought her beloved Kombi for $8,000 and recently had it valued around the $25,000 mark.

Owning and running a Kombi is simple, according to Nick.

“They’re not electronic, they’re purely mechanical and that’s why people travel long distances in them.

The engine is air cooled which means it’s easy to maintain and repair,” he said. “There’s no radiator so no burst radiator hoses that could strand you by the side of the road.”

Louise said while she’s not mechanicallyminded, she would love to be. “I went on a road trip around Australia in my Kombi and I did rely on a lot of bush mechanics,” she said. “I can hear and feel when something is not right and I could confidently change the fan belt and do some adjustments. I’ve changed fuses and light globes and I could probably change the oil if I had to.”

“There was a record sale in Melbourne last year where a Kombi sold for $202,000”

“I’ve always had a love of Kombis, especially the split-window Kombi with the side barn doors, so I bought one and named her Evie. I used her for our wedding and then started hiring her out to others in the hope that she’d pay for herself,” says Scott.

According to Kombi restorer Nick, the split window is the most expensive and sought-after model..

“The 23 window samba with windows in the roof was originally designed so the wealthy Germans and Austrians could look up and see snow-capped mountain tops when they went on their ski trips,” he said.

“There was a record sale in Melbourne last year where a 23 window samba sold for $202,000! From that point on the value of all Kombis rose about 20%.”

The original Volkswagen Kombi rolled off the production line in 1949 simply called the Type 2 and it was the second model designed and built by VW, the first being the Beetle, the Type 1.

Kombis have been continuously rolling off the production line for 64 years however according to local Kombi restorer Nick Parker-Davies the most valuable are the pre-1979 models.

At the end of 2013, the Kombi production line in Brazil produced the very last van. New safety regulations requiring Kombis to be fitted with airbags and antilock brakes meant that the production of the iconic van became too expensive.

"Reputations vary with Kombi vans," said Scott.

“Some say that the engine just keeps going and going and others say that they always break down,” he says. “My experience with Evie has been varied when it comes to reliability. She has a lot of personality and you can spend a lot of time fixing her. Sometimes she’s your best friend and sometimes she’s going to do what she wants to do.

“A lot of it is about keeping the maintenance up.

“It’s like having a second relationship and sometimes she can be more important than your wife,” said Scott.

19

Autumn 2016

IN VITING

GOLD ON OUR DOORSTEP G If you’re a foodie visiting our region for Noosa Food and Wine 2016 or a local who loves all things culinary; John Caruso embarks on a short 40 minute drive north that will land you in one of the most fertile food bowls in south-east Queensland.

ympie is renowned as the “Town that saved Queensland” with the discovery of gold in 1867 and the area is celebrated for its beauty and diversity of landscapes which means that it’s the perfect getaway for day trippers or serious holiday makers.

Gympie Gold Regional Produce is all about showcasing and promoting the region’s growers and exporters along with the exceptional range of quality gourmet fresh produce.

Many long-established and world-renowned food producers call the region home. Businesses like Nolan Meats who produce and export quality beef that’s grown and farmed locally; Suncoast Gold Macadamias who process the finest quality macadamia nuts; and the Gympie Nestlé Factory which roasts and bottles the coffee beans that go into your morning cuppa, Nescafe Blend 43 and Moccona.

Tempt your taste buds and delight your senses with ‘gold’ from offshore with Rainbow Beach, Tin Can Bay and the Great Sandy Straits producing export quality prawns, scallops and reef fish, or visit the inland producers of succulent Red Claw and Crayfish. Remember to pack a cold bag!

Family-owned farms are producing fresh, quality small crops, especially green beans with such amazing crunch and flavour that they’re

21

sought-after by leading airlines and restaurants around Australia.

The speciality orchards and groves in the beautiful hinterland produce the juiciest citrus, creamy avocadoes, crunchiest organic persimmons and a mind boggling array of specialty tropical fruit such as dragon fruit, feijoas, rosellas and jak fruit.

It’s little wonder that the Gympie region is also home to many high end, value-adding processors and distributors. They range from multi-national food companies to boutique enterprises, specialising in homemade chutneys, gourmet sauces and even organic skin care treatments. The quality continues in the kitchens of local cafes and restaurants, many sourcing their produce from local growers and producers.

Take time to explore and get to know the Gympie region a little better. Meet the farmers, some of them celebrities in their own right, visit the website to download the Food Trail Map. Relax, unwind and enjoy the hospitality.

For further information visit: www.gympieregionalproduce.com.au www.visitgympieregion.com.au

Autumn 2016

IN THE KNOW

food bites

WHAT’S COOKING AND WHO’S HOT NORDIC BUT NICE!

IN NOOSA MAGAZINE PRESENTS:

Noosa beach house wine lunch At 6’4, Danish-born Andreas Nielsen cuts an imposing figure in the kitchen, even when he’s not holding a knife! The new Executive Chef of Peppers Noosa started out at award-winning Cha Cha Char, has held positions as Executive Chef on Brampton Island and at The Waterloo Hotel Newstead and as Sous Chef at Jelly Fish Restaurant in Brisbane.

Returning to Denmark in 2012 and 2013, Andreas explored the Nordic Kitchen food scene before returning to Australia in 2014 as Executive Chef at Brisbane River Grill and Emirates. Andreas will showcase his approach to creating honest, simple food using the finest locally-sourced produce at the Peppers Noosa "Queensland Produce on Show" dinner as part of Noosa Food & Wine.

Friday 8th April - 12pm Enjoy a sumptuous three-course lunch and matching wines with celebrity chef Peter Kuruvita at Noosa Beach House. $79 PER PERSON Bookings essential on 5449 4754

RICKYS REVAMP

Speaking of new chefs, Josh Smallwood has been promoted to Head Chef of Rickys Riverfront Bar and Restaurant after spending five years as Sous Chef under Braden White who has moved on to a new venture, The Apo, in Brisbane. Josh comes with a wealth of experience, hailing from

noosabeachhousepk.com.au

IN Noosa Magazine

22

Victoria where he was Head Chef at Gary Mehigan's The Boathouse. Alongside Restaurant Manager David Jouy, Josh launched Rickys new menu in February which focuses on Mediterranean– style seafood with fresh flavours driven by local ingredients. Rickys also recently underwent a refurb and is looking great!

SHOWSTOPPING Locale’s new Head Chef, Andy Davies has been heading up the kitchen since October and is loving it! The former chef (and partner) of Bondi Trattoria and Neil Perry's The Blue Water Grill has adapted to the Noosa lifestyle nicely. Restaurant Manager, Rio Capurso also tells us they will be announcing an exciting partnership with Noosa Long Weekend very soon. Stay tuned!

YES, SQUIRE!

The newest addition to the Gympie Terrace restaurant scene is Squires Loft, who have been serving up succulent steaks for over 20 years. The steak specialists put their success down to their special sauces, bastes and custom-built grills that create “an incredible taste profile".

Their top-quality beef is primarily sourced from the lush pastures of Gippsland, Victoria. With 16 restaurants across Australia and Koh Samui, they must be doing something right!

Opening Easter Weekend and is definitely worth a look!

MUSIC LE MONDE! The official party central throughout the Noosa Festival of Surfing is Café le Monde. Open from breakfast until late, the team will be serving up live music with a dash of delicious on the side.

For the full party programme stay tuned to their facebook page or visit www.cafelemonde.com.au

EL CAPITANO Upstairs from Cafe le Monde and filling the void left by the closure of berardo’s on Hastings St is El Capitano – a cool, coastal hangout with

artisan pizzas, stunning sides and cool beats.

Brought to you by the same team behind Café le Monde and Belmondos – the boys know what they are doing and they do it well! The hand-crafted, organic sourdough pizza undergoes a 72hr fermentation process to deliver a base that is full of flavour and just the right amount of crunch and chew! Topped with locally-sourced ingredients and a good range of sides and washed down with the appropriate beverage will have you shouting “Ahoy there!” It’s worth a visit just to see The Kraken Cometh and other artwork adorning the walls.

CRISPY KRAKEN "The Kraken" has also arrived at Dukes Burgers and Gelato Bar in Sunshine Beach.

Their spicy sea monster is crispy calamari served with chips and chilli mayo!

IN THE KNOW

CHEERS TO ORGANICS

FANCY THAT?!

Fiona’s Fancies are making some awe-inspiring cakes with all manner of decorations, gold leaf and irresistible macarons. Just in time for Easter, Fiona will be crafting her fabulous Easter Egg macarons, which taste as good as they look. Not to be outdone, Fiona’s savoury pies warrant a mention, with a new addition of slow braised Osso Bucco using Kunara Organic veal and all butter puff pastry.

Yes, please!

MATT IN THE MEDIA Tin Can Island Productions were recently in town filming a series of 10 short films showcasing Noosa as part of a series of Australian adventures, all with a focus on wildlife and luxury food experiences. Kanu Kapers were invited to show them Noosa's lakes and waterways, while chef Matt Golinski prepared a gourmet food experience on their return. Matt and Slow Food Noosa President Erika Hackett treated their guests to superb bbq of Tin Can Bay prawns with lychees, macadamias

and finger limes dressed with chilli, lime, galangal and coriander. By all accounts the crew said it was “the best dish they'd had in all their filming around Australia”. You might catch the clip on Tourism Australia's website, as well as the Mr & Mrs Smith website.

Well done Matt, go local!

BERRY NICE! As if Kim and Jason Lewis from Cooloola Berries won’t be busy enough with the strawberry season nearly upon us, the third-generation farmer and

his wife have planned a range of awesome activities and events at their Wolvi farm throughout May. Choose from fruit bottling & jam making sessions (9am every Fri and Sat, May - December); food photography, writing & styling workshop (18 May); a four-course Farmers Lunch with matched wine masterclass and farm tour (21 May) and Paella in the Paddock (28 May).

There will be something for everyone. You might just want to pitch a tent onsite for a few weeks!

Kim will also be representing Slow Food Noosa as part of the Slow Food Australia contingent heading to Terra Madre/Salone del Gusto in Italy at the end of the year. Alongside Kim will be Dr Sarah Lantz from Buchi Kombucha; Georgie McKeown from Fresh Box and chef Braden White.

DINE WITH THE DIVINE PK Experience the undiscovered flavours of Sri Lanka’s North East with Peter Kuruvita as he takes you on a curry journey featuring the remarkable flavours and dishes of this stunning region. But be quick!

The event is on Thursday 10th of March from 6.30pm-10.30pm at Noosa Beach House.

If you miss that event, don’t despair! IN Noosa Magazine and Noosa Beach House invite you to join us for a three-course lunch crafted by Peter Kuruvita with matching wines for $79. Tickets for the 8 April event will sell fast so be quick! For bookings contact Amy on 5449 4754.

The Organika and IN Noosa Magazine and organic and biodynamic Wine Tasting event was a great success with lots of interested people keen to understand more about the benefits of seeking out a tasty and healthier option for their favourite tipple.

Harii Bandhu added to the atmosphere with owners David and Gayle keen to share their well-researched favourite drops. Cheers to that!

ZACHARY’S TAKES UP GLAM NEW DIGS Iconic pizza shop and meeting place, Zachary’s on Hastings St has upped stumps and moved across the road to shiny new digs in Seahaven Resort. The place is looking great and serving its traditional favourites in a high-class but funky atmosphere. Word is that the old Hastings St site will become “ZAC’S BURGER BAR”, due to open mid-March.

CRACKING CRABS! Traditionally available only in months containing the letter “R”, crabs are at their seasonal peak until the end of March. To celebrate, Sails Restaurant Head Chef Paul Leete will be serving up mud crab BBQed and dressed in a browned garlic butter, perfect with crisp sweet Pinot Gris; local Watermark soft shell mud crab that is fried salt-and-pepper style with a green mango salad; and Fraser Island Spanner Crab meat served in a Maryland style crab cake with Sriracha mayo… get cracking!

23

Autumn 2016

The Party Continues

IN TOXICATING

CHEFS ON THE MENU

Food and wine lovers from across the country will again descend on Noosa from May 20 to 22 for a fresh, exciting approach to Noosa Food & Wine 2016

E

vent-goers can look forward to discovering great flavours and great Australian wine and culinary talent with some of the country’s leading chefs and producers and the finest Queensland produce in one of Australia’s leading food destinations, Noosa.

An exciting program awaits with activities including beachfront dinners, river lunches and signature events in some of Noosa’s best restaurants.

Noosa Main Beach will be the idyllic location for the opening celebrations. Join acclaimed chefs Pete Evans, Peter Kuruvita, Shane Bailey, Ben Bertei and Sammy and Bella from MKR under the Noosa Tipi, right on the beach, for a cocktail party to get things underway.

Events include: TASTE OF NOOSA WITH GUEST CHEFS Some of Australia’s best chefs will co-host unique dinners bringing together the perfect pairing of a superb Noosa restaurant, an acclaimed guest chef and winemakers for an unforgettable menu and evening.

WINE MASTERCLASS BY TREASURY WINE ESTATES. Join the expert wine panel as they journey through Australia’s premier wine regions focusing on two varieties, Shiraz and Chardonnay. The tutored tasting will highlight the unique diversity that our wineries deliver. From Devils Lair in the Margaret River to Penfolds in the Barossa Valley and Heemskerk in Tasmania, and many others in between.

When: Saturday May 21st Location: Sheraton Noosa Resort & Spa Time: 3pm to 3:45pm Ticket Price: $55.00 and When: Sunday May 22nd Location: Sheraton Noosa Resort & Spa Time: 12pm to 12:45pm Ticket Price: $55.00 WINE TASTING QUARTER AT THE SHERATON NOOSA RESORT AND SPA Enjoy wine tastings from 20 of Australia’s best wineries including Brown Brothers, Coast Fine Wine Consultants, Debortoli Wines, Domaine Wine Shippers, Fesq & Company, McWilliams Wines and Moffatdale Ridge Wines to name a few.

Restaurants hosting lunches and dinners include: Acuri, Embassy XO, Locale, Noosa Waterfront, Peppers Noosa, Rickys River Bar + Restaurant, Rump House, Sails, Season, Sirocco, Thomas Corner Eatery and Wasabi.

When: Saturday May 21st Location: Sheraton Noosa Resort & Spa Time: 12pm to 5pm Ticket Price: Free Entry ($3 to $6 for tastings)

NOOSA STREET FEAST

FULL MOON ASIAN FLAVOURS FAREWELL PARTY

Enjoy a long lunch on Noosa’s famous Hastings Street with some of Noosa’s favourite restaurants participating in the Noosa Street Feast. Two courses and great wines from restaurants like Aromas, Bistro C, Boardwalk Bistro on Hastings, Gaston, Locale, Noosa Beach House, Miss Moneypenny’s, Rococo and Season.

You’re invited to dine under a full moon on Noosa’s Main Beach for the event finale with an Asian feast presented by Ben Bertei and including local Noosa culinary talent, featuring modern Asian influences. What better way to wrap things up by moving between tasting stations full of flavour with your feet in the sand!

Over 40 chefs involved in Noosa Food & Wine 2016 including: • Alastair McLeod – Al’Fresh’Co • Ben O’Donoghue – Billykart Kitchen • Ben Williamson – Gerard’s Bistro • Ben Bertei – LONgTIME • Cory Campbell • David Pugh – Restaurant Two • Hajime Horiguchi – Coast • Hamish Ingham – Bar H • Ian Curley – European • James Viles – Biota • Kelvin Andrews – The Fish House • Luke Mangan – Glass, Salt grill, Mojo • Massimo Mele • Matt Golinski • Mitchell Smith – Junk • Nick Holloway – Nu Nu • Nick Street-Brown – Coast • Pete Evans – Asana • Richard Ousby – Stokehouse • Samantha Gowing – Gowings Food Health Wealth • Sammy & Bella – Former MKR contestants • Spencer Patrick – Harrisons • Sunny Gilbert – Austin’s • Tony Kelly – Junk FOR PROGRAM DETAILS AND TO BOOK TICKETS VISIT : www.noosafoodwinefestival.com.au FOR FURTHER DETAILS ON ACCOMODATION VISIT: www.visitnoosa.com.au

EXCLUSIVE Conference & Meeting Offer PEPPERS NOOSA RESORT & VILLAS is home to one of the region’s largest conference and event venues catering for corporate events, family celebrations and weddings. Our flexible event space can cater for intimate meetings and celebrations up to cocktail events for 500 guests.

Complimentary Barista Butler and Wellness Station with green shots and protein balls.

TERMS & CONDITIONS: Meetings and Events Offer valid for events taking place between 02 April - 23 December 2016. Please quote ‘In Noosa’ at time of booking to receive this special offer. Bookings essential for View Restaurant Offer, please quote ‘In Noosa’ when making your reservation. Subject to availability. Terms and conditions apply.

33A Viewland Drive, Noosa Heads QLD 4567 | Phone: 07 5455 2200 | Noosa.events@peppers.com.au 25

Autumn 2016

IN SEASON

Autumn Harvest

The Borlotti or Romano bean is a popular ingredient in Italian, Greek, Turkish and Portuguese cuisines. You’ll see these long, dark pink pods at farmers’ markets and good greengrocers through the autumn months. The pretty, mottled seeds inside the pods can be eaten raw, but are most often added to soups or braises, or simmered in water until tender, drained and added to salads, or blended into dips. Of course you could always use dried, soaked borlotti beans out of season, but it’s well worth the effort to buy some and enjoy them while they’re available fresh. Try braising them with lamb shanks, tomatoes, garlic and bay leaves, or tossing them through a salad with fresh tuna and grilled eggplant.

BORTLOTTI BEANS

Borlotti Beans go with: bacon, tomatoes, cabbage, pasta, lamb, sausages, eggplant, lemon, pumpkin

Ten years ago, kale was only ever used as decoration in the butcher’s shop window, and farmers couldn’t give the stuff away. Now it’s made its way onto the international list of “superfoods” and is in every green smoothie and grain salad in the country. But despite its trendy status, kale is a very nutritious, versatile and tasty member of the brassica family and is at home shredded and eaten raw in a salad, as it is slowly braised in a tagine. Strip the curly soft leaves from their stems and give them a good wash before you use them. I’ve been eating a lot of raw kale lately used as a coleslaw ingredient instead of regular cabbage.

Kale goes with: onions, garlic, bacon, potatoes, cheese, tomatoes, cream, eggs, grains

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IN Noosa Magazine

26

KALE

IN SEASON

Autumn is the perfect time to get out into the country and take advantage of the abundance of produce the Noosa region has to offer. Matt Golinski tells us what’s in season and how to prepare these healthy colourful morsels.

PEARS

There are a lot of different varieties of pears on the market these days.

As well as the old faithful Buerre Bosc (which I like for poaching) and Packham (which I use in salads) you’ll often see Red Sensation, Red Corella and the cute little Paradise Pears on the shelves through the cooler months. We are lucky enough in South East Queensland to have direct access to pears and apples from the Granite Belt during autumn and winter. Serve them sliced up as part of a cheese platter; toss finely sliced green pear through a salad with blue cheese and rocket; caramelise them in butter, honey and vanilla; or poach them in sweetened red wine flavoured with orange zest, cinnamon and cloves.

Pears go with: wine, cream and ice cream, chocolate, cinnamon and cloves, almonds and walnuts, raisins, blue cheese, pastry

Pomegranates, along with quinces, are believed to be one of the oldest fruits in the world. Originating in Persia, their bright red seeds lend their sweet and sour crunch to many traditional Middle Eastern dishes.

Pomegranate juice mixed with sugar makes Grenadine; a bright red syrup used as a cordial and a key element of a good Tequila Sunrise or Shirley Temple. To remove the seeds cut a shallow line all the way around the fruit without cutting into the seeds. Break the two halves apart, and submerged in a bowl of water, gently flick the seeds out with your fingers. My favourite combination is roast duck, pomegranate, roasted walnuts and spinach, dressed with a little drizzle of sticky pomegranate molasses.

POMEGRANATES

Pomegranates go with: poultry, soft white cheeses, rice, nuts, cous cous, salad leaves, lamb

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www.organika.com.au Autumn 2016

IN THE KITCHEN

Leftover Love BAKED EGGPLANTS WITH BEEF AND BORLOTTI BEAN RAGU SERVES 4

This is a great way to use up leftover Bolognese sauce, extending it with fresh borlotti beans and using it as a stuffing for eggplants topped with mozzarella. I have given a complete recipe for Bolognese sauce below, but if you are using leftovers about 2 cups would be enough.

ROAST CHICKEN, FREEKAH AND KALE SALAD WITH PRESERVED LEMON AND POMEGRANATE

Ingredients: • • • •

small eggplants 4 100ml olive oil 500gm beef mince 200gm pancetta, diced or minced • 1 clove garlic • 1 onion, diced • 1 carrot, peeled and diced

SERVES 4

The thing I love about roasting a whole chicken for dinner is that there is usually some left over the next day for a salad. This dish is healthy and flavour packed with the addition of salty preserved lemon and sweet pomegranate seeds.

Ingredients:

Sauté the onion, garlic, carrot, celery, bay leaf and pancetta in a small amount of the olive oil until soft and lightly coloured.

finely diced • ½ cup pomegranate seeds

Add the beef mince and fry until lightly browned. Add the tomato paste and cook for another 2 minutes, stirring constantly. Add the red wine and simmer for 2 minutes. Add the milk and reduce the heat to very low. Add the borlotti beans, season with salt and pepper and simmer for 1 hour.

• 50ml lemon juice • 50ml olive oil • salt and pepper

Cut the eggplants in half lengthwise leaving the stems on. Make 3 cuts lengthwise down the flesh of each half. Brush all over with the remaining oil and place cut side down on a roasting tray. Bake the eggplants in a preheated 190°C oven for 25-30 minutes or until soft when pressed.

Arrange the eggplant halves in a baking dish, cut side up so they are all close together.

Method: Rinse the freekah, cover with cold water in a small saucepan, bring to the boil, reduce heat and simmer for 15 – 20 minutes.

Drain and rinse under cold water.

Mix together the freekah, chicken, kale, red onion and parsley and dress with the lemon juice and olive oil. Season with salt and pepper and transfer to a serving bowl.

Fill each half with a generous amount of the ragu and sprinkle with mozzarella. Bake at 190°C for 20 minutes or until the cheese is golden.

Garnish with the preserved lemon and pomegranate seeds.

Serve warm with a simple green salad.

Want more? Watch the video at www.innoosamagazine.com.au

Want more? Watch the video at www.innoosamagazine.com.au

SERVE WITH

2013 Yalumba The Strapper GSM (Barossa Valley, SA) $20 – $25

28

2013 John Duval ‘Plexus’ SGM (Barossa Valley, SA) $40 – $45

PRETENTIOUS

2009 Brokenwood Latara Semillon (Hunter Valley, NSW) $50 – $55

PERFECT

PRETENDER

2014 John Duval ‘White Plexus’ MRV (Barossa Valley, SA) $35 – $40

SERVE WITH

PRETENTIOUS

IN Noosa Magazine

PERFECT

PRETENDER 2013 Tiefenbrunner Pinot Bianco (Alto Adige, Italy) $25 – $30

stick celery, diced 1 1 bay leaf 2 tbs tomato paste 125ml red wine 125ml milk 2 cups cooked borlotti beans 200gm mozzarella, grated salt and pepper

Method:

• 2 tbs preserved lemon,

• 2 cups roasted chicken, shredded • 1 bunch kale, stripped, washed and roughly chopped • 1 cup freekah • 1 red onion, finely diced • ½ cup flat leaf parsley

• • • • • • • •

2009 Guigal Chateauneuf-duPape (Rhone Valley, France) $90 – $95

IN THE KITCHEN

Matt Golinski shares his favourite ways to turn leftover ingredients into mouth-watering dishes.

PAIN PERDU WITH SPICED PEARS, MASCARPONE AND WALNUTS SERVES 4

Literally translated as “lost bread”, Pain Perdu or French toast as it is better known is a great way to use up bread that has become too stale to use for sandwiches.

Ingredients: •2 50ml water • 1 cup castor sugar • 1 vanilla bean, split and scarped • 4 whole cloves • 2 bay leaves • 1 cinnamon stick • 1 piece lemon peel • 150gm mascarpone • 75gm walnuts, toasted

•4 x 2cm thick slices sourdough bread • 2 eggs • 100ml milk • 100gm butter • 75gm caster sugar • ½ tsp cinnamon • 2 beurre bosc or William pears • 250ml white wine

ROAST CHICKEN, FREEKAH AND KALE SALAD WITH PRESERVED LEMON AND POMEGRANATE

Method: In a medium saucepan, combine the wine, water, sugar, cinnamon, vanilla, cloves, bay leaves and lemon peel and bring to the boil. Simmer until the sugar has dissolved.

Peel, halve and core the pears and gently drop into the syrup. Simmer gently for 10 minutes, turn off heat and allow the pears to cool down in the cooking liquid.

Whisk together the eggs and milk. Soak the bread in the egg mixture until completely absorbed.

In a large frying pan, melt the butter over a medium heat. Add the soaked bread and fry until golden on both sides. Remove from the pan and immediately toss in a mixture of the castor sugar and cinnamon.

BAKED EGGPLANTS WITH BEEF AND BORLOTTI BEAN RAGU

Spread each slice of bread with a large spoonful of mascarpone and top with half a pear.

Pour over some of the reduced cooking liquid and garnish with the roasted walnuts.

Want more? Watch the video at www.innoosamagazine.com.au SERVE WITH

Hills Pear Cider (Adelaide Hills, SA) $5 – $6

PRETENTIOUS

PERFECT

PRETENDER Napoleone Pear Cider (Yarra Valley, Vic) $5 – $6

NV Corte Giara Prosecco (Veneto, Italy - not really pretentious but we are promoting consumption at breakfast!) $20 – $25

PAIN PERDU WITH SPICED PEARS, MASCARPONE AND WALNUTS 29

Autumn 2016

IN SPIRING

Reaping Rewards

Matt Golinski discovers a staggering amount of food that is wasted every year – and the program that is making a difference and reaping rewards for the less fortunate.

If you took six trillion loaves of bread and put them end-to-end, you’d have enough to circle the earth at the equator 45,000 times. That’s how much food gets wasted in Australia each year.

If that’s not alarming enough, also consider the water, fuel, packaging, transport and labour that’s wasted along with the food itself. Not to mention the landfill that comes with four million tonnes of waste each year.

Equally alarming is the fact that in this lucky country of ours, it’s estimated that two million of us struggle to afford to put food on the table each day.

In 2004, Ronni Khan decided it was time to do something about that gap between the waste and the hunger, and so OzHarvest was born.

With the help of pro-bono lawyers, he set about lobbying the state governments to amend

legislation to allow potential food donors to donate surplus food to charitable organisations.

The Civil Liabilities Amendment Act was passed in NSW in 2005 with ACT, SA and QLD following. This ensured surplus food could be donated to charitable causes without fear of liability.

Since its inception, OzHarvest has delivered more than 30 million meals to Australians in need.

From approximately 2,000 donors around the country, including farmers’ markets, bakeries, butchers, fruit and vegetable shops, supermarkets, cafes and restaurants, this group of dedicated volunteers manages to rescue around 56 tonnes of food each week and redistribute it to more than 600 charity agencies who in turn deliver these much needed supplies to the vulnerable and struggling members of our community.

With established outlets in Sydney, Adelaide, Brisbane, Canberra, Gold Coast, Melbourne, Newcastle and Perth, in 2011

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our million tonnes of food. That’s four trillion kilos.That’s the equivalent of about six trillion loaves of bread.

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IN SPIRING the organisation decided it was time to tackle the huge issue of undernourishment and hunger that exists in regional areas of Australia, and so REAP, OzHarvest’s umbrella organisation was developed.

With the support, education and best practice examples from OzHarvest HQ, the 100% volunteer REAP chapters gather and distribute food resulting in a positive impact on reducing food waste and hunger in their local areas.

REAP Sunshine Coast (SC) launched in 2014 with an initial catchment area intended to capture charitable organisations and vulnerable groups (i.e. homeless, isolated pensioners, single headed households, disenfranchised youth, victims of domestic violence, etc.) from Noosa-Tewantin to Coolum.

More recently the program has expanded into Maroochydore and Nambour.

Current donors to the group include Noosa Farmers’ Market, Bent Banana, Peregian Beach Bakery, Baked Poetry, Essential Grain, Peregian Springs Meats, Mt Coolum Meats, Jeffers Market, Farmers Quarter, Tanglewood Bakery, Walters Artisan Breads, Kenilworth Free Range Farm and Bunnings Warehouse Café Noosaville.

Since commencing operations 18 months ago, REAP SC has rescued and redistributed more than 22 tonnes of food to Salvation Army centres, neighbourhood and community centres, and schools and learning centres across the Coast.

Additionally, REAP SC has reached out to local schools to initiate can and pantry drives.

Thus far, the program has been supported by Noosa Pengari Steiner School, Peregian Springs State School, Sunshine Beach State Primary School and C&K Tewantin Community

Childcare Centre. Combined, these four efforts brought in over 2,500 cans and pantry items—food that is particularly important to charities and a major source of food to families and individuals in need.

To enquire about becoming a donor, recipient or volunteer you can contact Michele Lipner at michele.lipner@westnet.com.au.

You can also visit the REAP SC website ozharvest.org/reap/chapters/sunshine-coast Or check out the national Facebook page facebook.com/REAPbyOzHarvest

NB

The author of this story is a chef and not a mathematician, so he takes no responsibility for dodgy statistics at the beginning of the article! Figures based on 680gm loaf of bread that is 30cm long and the actual circumference of the earth at the equator.

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Autumn 2016

IN HARVEST

Harvesting the bounty

Maggie Beer’s philosophy is to cook from the heart and live in harmony with the seasons. Helen Flanagan reviews the latest book from the self-acclaimed ‘country cook’ and discovers that one of her tastiest pleasures is also in sharing the bounty.

M

aggie Beer’s Autumn Harvest Recipes brings together all of her signature recipes from her autumn chapter of Maggie's Harvest, a landmark book first published in 2007 and now available as a series of four seasonal paperbacks, all with Mark Chew’s stunning photography.

Turn each beautiful page and discover recipes from one of Australia’s best-loved cooks with detailed descriptions of seasonal ingredients and inspiring accounts of memorable meals with family and friends.

“With Autumn making itself known in the turn of the leaves and the promise of cooler weather, it is another chance to be grateful for

the obvious seasons we have in the Barossa,” Maggie says with a sigh. “There is no mistaking the change as Summer wraps up, especially when I see the first signs of pomegranates ripening and figs proudly wearing their majestic purple skins; both so special for their brief visit each year.

“It is truly a season for produce lovers, made Maggie Beer all the more so with the promise of newly jarred olives and seasonal jams as part of the harvest.

Autumn is about so much produce at its peak … it’s a truly magical season.”

Describing herself as a ‘country cook’, Maggie cooks from the heart and is passionate about instilling in others this same confidence in others to use recipes as a

starting point, and be guided by instinct and personal taste.

Keep an eye out for mouth-watering treats such as almonds that are “actually a peach in disguise”; macaroons; slow-braised beef cheeks in Barossa shiraz; pasta with caramelised fennel, preserved lemon and garlic; fig and gorgonzola tart; green olive gnocchi with green olive sauce; Maggie’s famous quince paste; rhubarb (“botanically it is a vegetable”) crumble; ocean trout in verjuice jelly; vinegars, especially “Australian red-wine vinegar with its toasty, aged flavours”; rillettes de canard; plus numerous basics including sour cream pastry.

“My entertaining always follows the golden rule of keeping things simple to let the produce shine,” explains Maggie. “When cooking for friends, don’t become hooked on showing off for dinner parties. A stressed host is never fun! Also I create generous platters

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IN HARVEST

GLAZED PEARS WITH MASCARPONE INGREDIENTS (serves 4) • 1 vanilla bean, halved lengthways • 200 g unsalted butter, chopped • 150 g castor sugar • rind of 1 lemon and 1 tablespoon juice • 2 teaspoons verjuice • 4 medium-sized pears, peeled (be careful to leave the stalks intact) Scrape out the vanilla seeds from the bean and set aside. Melt the butter in a heavy-based frying pan over low heat and add the sugar, lemon juice and verjuice. When the sugar has dissolved add the peeled pears, lemon rind, vanilla bean and scraped seeds. Cook over low heat for approximately 1 hour or until the pears are an even golden colour.

of nibbles ahead of time and have an icy cold glass of bubbles ready for everyone on arrival.”

Appearing as a judge on The Great Australian Bake-off, as well as guest appearances on MasterChef and writing 10 books, Maggie devotes time to her export kitchen in the Barossa Valley, which produces a wide range of pantry items for domestic and international markets.

These include her famous verjuice, paté and quince pastes, ice cream as well as sparkling non-alcoholic grape drinks. Maggie was also recognised as Senior Australian of

Check that the pears are done by inserting a thin-bladed knife or skewer into the centre and if there is no resistance when you pull it out, then they are ready. The cooking liquid should be a light caramel colour and can be used to give the pears a wonderful ‘glistening’ appearance on serving.

Gently fold the lemon rind and juice into the mascarpone; do not beat it as the mascarpone will become too runny.

Place a pear on each serving plate and pour over some caramel. Serve a dollop of the mascarpone next to the pear; its acidic creaminess will blend perfectly with the fruity, vanilla aroma of the poached pear.

the Year in 2010 for inspiring joy to many Australians through food.

“Harvesting the bounty from living off the land, sharing the harvest with my family and friends, and being part of a community, are all incredibly rewarding.

I wouldn’t swap my life for anything,” effuses Maggie.

Extracted from Maggie Beer’s Autumn Harvest Recipes

by Maggie Beer with photography by Mark Chew, Lantern, RRP $29.99

Maggie Beer’s Autumn Harvest Recipes (Lantern RRP $29.99) From front to back Maggie’s warm and chatty tone is evident throughout the Autumn collection. Part of the culmination of a life’s work to date, it exudes so much passion for everything you want to know about produce, you can almost taste the food she’s talking about.

For your chance to WIN, post a selfie on social media with the autumn edition of IN Noosa Magazine and hashtag #innoosa #recipe.

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Autumn 2016

IN TOXICATED

Autumn Drops W

hen the editor texts you and says we need another story ASAP it usually isn’t cause for concern. When the preceding weekend on that Monday morning has been filled with your wife’s 50th birthday and an eleven hour recovery on the Sunday, where my new Champagne sabre was unleashed, no amount of Hydralyte, Berocca and Panadol will assist in hitting deadline (in the immortal words of John Laws none of those three products are sponsors of mine).

Autumn usually finds me looking for wines with a little bit of texture as the drop in temperatures from summer allows us to indulge

PRIMO ESTATE

Tony Cox finds some time to share his tips for good autumn wines

in wine with more weight. Pinot gris/ grigio immediately comes to mind.

There is a little confusion between gris/grigio. To make it a little easier ‘gris’ translates as grey in French as the grapes usually feature a grey/ pinkish tinge when harvested. When you have both pinot blanc (white) and pinot noir (black) it makes a bit of sense to call something in the middle grey. ‘Grigio’ is just the Italian name for the same grape.

The difference is usually one of style with the Italians picking their grapes early, therefore being lighter-bodied, with fresh acidity and lower alcohol, perfect with justcaught seafood. Pinot gris is usually

left on the vine to ripen later in France, developing a richer, sweeter, riper flavoured wine with higher alcohol and greater texture, perfect for richer foods such as pork, quail and duck.

Just to summarise, the alcohol level on the label can usually be used to indicate the style. Up to 12.5% alcohol will provide a fresher, lighter-bodied wine made in the grigio style; 14% and above is firmly in the gris camp. For the wines that sit between 12.5% and 14% they will have features of both, but unless you know the wine it is best to seek the advice of the person flogging it to you or as most of you have a

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A’S NOOSICE CHO

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IN TOXICATED

The 2012 Famille Hugel Pinot Gris Tradition represents the French end of the spectrum. It is rich and rounded with generous viscosity but fermented to dryness. At 13.9% alcohol it will drink perfectly with a slab of terrine, crusty bread and some fruit chutney and can be found for around $40 a bottle.

smart phone, do a quick search and check out a tasting note prior to purchase.

So let’s now look at three wines that are indicative of the above - one a true grigio, one a true gris, and one which sits in the middle.

The 2015 Primo Estate Pinot Grigio from McLarenvale, SA, is slightly savoury with apple and pear flavours, light bodied with cleansing acidity. Fresh and a great example of the Italian grigio style for around $25.

Pinot gris/grigio represents a versatile grape variety for that transition into winter. There are plenty out there to choose from just make sure you take a photo of the ones you enjoy and buy plenty of them.

‘Till next time...

The 2015 Haha Pinot Gris from Hawkes Bay in NZ sits in the middle stylistically. It has a touch of residual sugar, which provides sweetness on the palate, with the fruit tending to richer pear and quince flavours but finishing clean. At $23 a bottle it represents good value drinking.

Good drinking !

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Autumn 2016

IN MEMORIUM

Flying High

Zinc 96’s Nugget and Al reflect on the dizzying heights of The Eagles and celebrate the life of founder Glen Frey.

H

is recent and very sudden passing didn’t just bring to an end the incredible life of 'Eagles' founder Glen Frey. It ended a musical journey that began in 1971, had an acrimonious gap in the middle, a triumphant final act and produced some of the greatest albums of all time, with one in particular still a shining monument to the craft of musical storytelling.

Hotel California came along in 1976 and while it was the Eagles’ 5th studio album and the band were already well established as a staple of the American rock music scene, it felt like this was the album where it all finally came together. While the product on vinyl was as tight as a drum, things could not have been less harmonious in the studio. Don Henley has stated in numerous interviews since, that it was during the production of Hotel

California the group grew apart as 'collaborators and friends'. This growing apart led to one of rock music's most famous breakups and most triumphant reconciliations.

The album received mixed reviews at the time of its release but still garnered five Grammy nominations, including a win for 'Record of the Year' and with a classic array of singles and album tracks it’s no surprise.

This was a time of transition for The Eagles, in terms of both its musical direction and its lineup.

The replacement of Bernie Leadon with rock guitarist Joe Walsh gave the band an edgier sound and his guitar riffs with fellow lead Don Felder were a highlight.

It also marked the swansong for bass player Randy Meisner who decided to leave to

NO ONE should have to

devote more time to his family. As one listens to the tracks on the album, the question has be asked… were they even country rock anymore?

Hotel California, Victim of Love and Life In The Fast Lane were all great stand alone rock tracks, punctuated by gutsy guitar riffs and solos, along with an occasional rock duel for good measure.

That aside, the band were smart enough not to alienate lovers of vintage Eagles with the more mellow sounds of New Kid In Town, Try And Love Again, and ironically, the most solemn of all, Joe Walsh’s penned Pretty Maids All In A Row. Hotel California stands as one of The Eagles' greatest statements, but sadly, an artistic pinnacle they would never reach again. But to be fair, once you’ve reached the pinnacle of Everest, where do you go?

Join the international Slow Food revolution!

– SPECIAL EVENT – 17 April 2016 Autumn picnic at Sunshine Beach State School As part of Slow Food School Garden Program, Slow Food Noosa are partnering with Sunshine Beach SS to encourage school children to be more aware of the nutritional benefits of growing their own produce. A long lunch in the garden will feature local seasonal produce prepared by Jodie of Black Ant Gourmet, Kin Kin.

ALONE

Tickets: $50 members; $60 non-members, $15 children.

BYO drinks and picnic sets. Tables & chairs provided.

– MONTHLY BREAKFASTS – 28 April 2016 16 Degrees - from heirloom cacao to divine chocolate truffles Lynda Alcorn from 16 Degrees Chocolate will show us how to produce our own chocolate truffle. 16 Degrees Chocolate uses organic heirloom cacao which is a precious and a very limited resource. It is used by only a handful of chocolatiers – one of the others being the prestigious Harrods of London.

Tickets: $24 Slow Food members and $29 non-members. Includes a sensational buffet breakfast at Peppers Noosa Resort & Villas. 7.45am for 8am start. Bookings essential!

Please

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Local Legends

Sharon Wright discovers the region’s up and coming local musicians who are finalists in the upcoming Queensland Music Awards.

T

he Sunshine Coast is set to shine at the Queensland Music Awards (QMAs) this year with popular local musicians Sahara Beck, Doolie Shadforth, Ayla, Bearfoot, The Brains Trust and Paul Cowderoy all nominated as finalists in this year’s prestigious event.

Local teenager, Doolie Shadforth said she was ‘super excited’ to have been nominated for the QMAs. “It’s great to be a part of something like this and to be sharing it with local musicians which is so much more exciting. The music industry works

HOMEGROWN 2016 QUEENSLAND MUSIC AWARDS ARTIST

SONG TITLE

BEARFOOT DOOLIE THE BRAINS TRUST SAHARA BECK PAUL COWDEROY AYLA

Impolite Pristine Worst Kind of Girl Mother Mother Wet Hession Bag Waiting

IN TUNE

Ayla Scanlon

wonders and can still remain underestimated.

“A lot of people don’t realise the hard work that really goes into it – back-to-back all day studio sessions, three hour gigs, plus school – but they all come into account. And to see how far I’ve got already is just incredible – it’s proof to myself that I’ve earned it and that I still have to keep working to get to where I want to be in music,” says Doolie.

The 2016 Queensland Music Awards is set to be one of the most memorable nights of this year’s music calendar with over fifty judges from across the country selecting an impressive list of finalists across FINALISTS the various categories.

CATEGORY The event will be hosted by triple j’s Gen Blues/Roots Fricker with showcase Schools performances from Urban rising star Cooroy Folk Singer/Songwriter singer/songwriter Regional Ayla Scanlan.

Regional

Doolie Shadforth

“I am really excited and humbled to be included in such a great list of nominees,” Ayla says. Ayla wrote the single Waiting while on an ice-skating trip with her school. “I remember feeling really lonely, that’s where I got the first lyric from and it all just flowed from there.

“I am really excited to be performing at the QMA. Last year I had a great time watching MKO and Katie Noonan up on stage and now I’ll be there, it’s incredible,” she says.

Ayla is currently on a national tour supporting Kate Miller-Heidke and has played to packed crowds from Byron Bay to Western Australia. “It’s amazing to see Kate live; she has such an amazing voice.”

The Cooroy local will start her Bachelor of Music at QUT in March and is currently recording another EP which will feature collaborations with different artists.

The winners will be announced on 21 March.

Head to the QMA website to find out more: www.qmusic.com.au/qldmusicawards/2016

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Photo Courtesy of Heritage Library Sunshine Coast Council

S AT U R DAY S E T S 2 P M

Autumn 2016

IN DULGE

Embracing change Katrina Thorpe examines how to use the change in season to keep the summer glow as we head into the cooler months.

A

In Noosa we don’t have a noticeable change to the seasons as we slip into autumn with less humidity and there's only a drop of a few degrees in temperature. Even though our environment stays relatively the same, we still sense the change in ourselves and just as food changes with the seasons, so do we.

s summer turns into autumn we are surrounded by the change of the season in nature and intuitively within us. Research on the subject of season change and how it affects us has associated the coming of winter with a clinical form of depression called seasonal affective disorder, also known as SAD. According to Kelly Rohan, PhD Professor and Director of Clinical Training at the University of Vermont, at least two percent of the population suffers from this condition.

Many people suffer a sense of unrest during the change of season especially if you live in a place that has noticeable seasonal changes with the days growing cooler, shorter and darker. Trees lose their leaves and flowers die, leaving a bleaker environment which can all contribute to having a negative effect on our equilibrium and moods.

While we don’t have the colours of autumn leaves in Noosa we welcome autumn temperatures with warm days, cool evenings and we celebrate the Noosa Festival of Surfing which brings an age old tradition and cool vibe to our town.

If you’re sad to see summer make way for autumn, here are a few ideas to lift your mood with some simple ways to keep you upbeat, cosy, healthy and happy until spring.

A

U

S

T

R

A

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IN DULGE

“A splash of yellow promotes a feeling of brightness…”

1. COLOUR UP! Add some warm colour to your life to lift the mood and give that comfy feel to your home, office or wardrobe – colour therapy has proven to be effective for some people, so why not try it for yourself.

Shades of orange are warm, welcoming and happy encouraging feelings of connection and being cosy. A splash of yellow promotes a feeling of brightness, upbeat attitude and mental clarity and it can help lift depression. Go green to get the grounded, pleasing feel of contentment and the positive effect of a green hue to invoke renewal, balance and refreshment as well as providing a calming influence.

2. NURTURE YOURSELF Nurture yourself and loved ones with some time together for a massage to rebalance and destress or blend some autumn woody essential oils like cinnamon, sandalwood (both great oils for helping to

lift the mood and calm stress) and add a little sweet orange essential oil. Pop the essential oils in a base oil for the perfect warming blend to massage each other at home or add the woody aroma to your diffuser or oil burner to give your home or office a calming, warm and uplifting vibe.

natural lighter products in the form of 100% natural mineral makeup which gives you protection as well as added colour. Some products like BB cream give you moisturiser as well in one product. Make sure it has a decent SPF and that it is from a day spa or salon where you can get advice on the right colour and how to use the product correctly.

3. FACE IT A relaxing facial can help you feel refreshed and ready to face the cooler weather. Facial masks are making a big comeback with everything from organic hydrating clays to double action cosmeceutical masks that hydrate and resurface while you sleep.

You can also update your make up – Jane Iredale natural mineral makeup has released non-toxic lip crayons to add moisture and a pop of colour this season with shades of orange, coral, red and soft pinks.

Sun protection is still an important year-round must have, must-use and if you hate the feel of the thick zinc try some of the

39

Embrace the changes this autumn to avoid the winter blues.

Autumn 2016

IN SHAPE

From growing up working out to her mum’s Jane Fonda aerobics videos to becoming a personal trainer and fitness coach, Erin Yarwood shares the top moves that have endured over the decades.

0ld School Cool F

itness fashion sense has varied immensely over the decades (along with the hairstyles!) and the way in which people exercise has evolved dramatically over time too. Fitness fads come and go but among all of the crazes and popular trends are many exercises that have either stayed the same, or simply evolved from their original foundation. So strap on your leg warmers, put your hair up with a scrunchy and "Let's get Physical!"

HERE ARE SOME OF MY DIEHARD FAVOURITES: SQUATS – squats will never die. They are the basis of all PT sessions and challenging exercise classes. There are countless variations for squats and if performed correctly can help to strengthen and tone your quads and glutes, along with strengthening around your knees.

LUNGES – working similar muscles to squats, lunges are also an awesome core and balance exercise. They can be performed with weights, on balance discs, on/off steps or cardio based. Another versatile exercise that just keeps on giving.

PUSHUPS – and one of those exercises that over time with practice we do get better at them, but they never seem to get easier.

Performed on knees or toes and different positions of the hands, pushups work either chest or triceps and place a lot of focus on the core too.

STEP UPS – If you have never tried a step class in your life, I dare you to try one.

Awesome for the coordination, and once you do FINALLY get a grasp on the routine, I can guarantee you will be quite proud of yourself!

If not a step class, steps are also the perfect addition to any PT session or circuit class.

WALL SIT – the perfect challenge of both leg strength and mental focus, or just plain willpower. Always ensuring that you have a right angle at your hips and behind your knees, these guys are just awesome.

Especially in a group situation where others are feeling competitive.

PLANK – All punters at my studio are quite aware now that I rarely finish a session without the addition of one, or many, planks. They are just one of the best old school exercises out there. When performed correctly these beauties work so many muscles in your body, including your core and legs.

STAR JUMPS – A thing of the past?

No way! I still quite happily add star jumps to many of my cardio-based classes as I think they are awesome! I even add them to burpies and planks, just to create that extra zing!

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IN SHAPE FAST FEET – perfect to use while warming up and just in general, fast feet are one of the quickest ways to elevate the heart rate and warm up the legs.

MEDICINE BALL WORK – yes… medicine balls are old school, for all of you young folk out there! They are another fitness accessory that has never dated and remains just as popular as ever. So many wicked and wonderful exercises can be created with the use of these compact goodies! Fitness should not be a chore. It needs to be fun, challenging and stimulating. Mixing up your routine is the best way to get results. Try lifting weights, joining cardio based classes, Pilates for core strength, flexibility and balance and something fun like an 80s inspired aerobics class!

THE MOST IMPORTANT THING IS THAT YOU ARE GAINING RESULTS AND ENJOYING YOURSELF.

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Erin hosts an 80s Aerobics Class at E-Fitness Cooroy regulary with prizes for best dressed, best leg warmers, best 80s hair etc.

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Autumn 2016

IN STYLE

fresh transition 1. / 2. /

be neutral, ooze elegance and luxury with these soft tones.

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release your inner free spirit and frolic through the fields and dropped leaves this season with these latest boho trends.

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IN Noosa Magazine

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transition into the season with the coolest of blue hues.

IN STYLE

transition into autumn with this season's freshest trends

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channel your inner warrior with the hottest colours of the season – autumn greens, khaki and nude.

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liven it up with the latest pattern trend featuring abstract lines and shapes.

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We stock local, Australian and exclusive Dutch labels: 1./ Beau Loves Oversized Top, Tiny Style. Ph 0422 321 338 2./ Staple The Label Forever Vest, George and Betty.

Ph 0403 215 132 3./ Beau Loves Cotton Strap Top, Tiny Style. Ph 0422 321 338 4./ Neutral Brogues, I Cherry Shoe.

Ph 5449 2377 5./ Vintage Leather Bag, Lifeline Cooroy. Ph 5442 6464 6./ Maud Dainty Top, Serengeti.

Ph 0400 822 303 7./ Akubra, Lifeline Cooroy. Ph 5442 6464 8./ RM Williams Boots, Lifeline Cooroy. Ph 5442 6464 9./ Binny Maxi Dress, Serengeti. Ph 0400 822 303 10./ Navy UPF 50+ Wrap, Aqua Cove. www.aquacove.com 11./ Baby Booties, Surf Meets Southwest. Ph 5474 2037 12./ Guru Pants Block Print, Boom Shankar. Ph 5473 0307 13./ Esprit Girl Denim dress, Lifeline Cooroy. Ph 5442 6464 14./ T-Luxe Light Denim Dress, Serengeti. Ph 0400 822 303 15./ Blue Metal Necklace, Surf Meets Southwest. Ph 5474 2037 16./ Golden Years Trench, Domini – Design Elements.

Ph 5470 2641 17./ Hillside Tie, Mofo. Ph 0422 660 927 18./ Reactor 5 pocket in skinny fit, Mofo.

Ph 0422 660 927 19./ Brixton Hat, Surf Meets Southwest. Ph 5474 2037 20./ Meis Top, Domini – Design Elements.

Ph 5470 2641 21./ Starman Skirt, Domini – Design Elements. Ph 5470 2641 22./ Opal dress flower print, Boom Shankar. Ph 5473 0307 23./ Tess Turtle Neck square print, Boom Shankar. Ph 5473 0307 43

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110 Poinciana Ave, Tewantin Phone 07 5470 2641

Autumn 2016

IN FASHION

fresh transition Each season IN Noosa is taking a look at some of our area's most stylish residents and finding out their current fashion crushes, wardrobe staples and new season must-haves. For Autumn, Fashion Editor Heidi Saunders caught up with Tilly Lowe from Sunrise Beach.

TILLY LOWE GOLDSMITH – @TILLYLOWE HOW WOULD YOU DESCRIBE YOUR AVERAGE DAY?

HOW WOULD YOU DESCRIBE YOUR PERSONAL STYLE?

Most mornings you can find me working as a barista, so those days tend to start extremely early. I spend the afternoons either in the studio working on my jewellery or at the beach with my boyfriend and my dog, Pip.

I would describe my style to be a mix of Coastal X 90s Vintage rock! I tend to be drawn towards pieces that are comfortable and effortless. I think it really suits the lifestyle here.

WHAT INFLUENCES YOUR STYLE CHOICES?

WHERE DID YOU DEVELOP YOUR LOVE FOR FASHION? I grew up living between the Caribbean and Pomona and as a shy kid I found that fashion was a great way to express my personality in both worlds.

My mood! My style for the day definitely depends on how I am feeling, and of course what’s on the agenda for that day. Whether I am at the beach, out with girlfriends or working in the studio I like to feel good, and I think dressing well plays a huge part in that.

Locally made, Australian made & fair trade jewellery, gifts & homewares.

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Shop 3, 25 Sunshine Beach Road Noosa Heads QLD 4567 Phone 07 5449 2377

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IN FASHION DO YOU HAVE ANY STYLE ICONS OR ANYONE THAT INSPIRES YOUR WARDROBE?

WHAT ARE YOUR AUTUMN WARDROBE ESSENTIALS?

Like everyone, Kate Moss is a huge style influence. Her effortless style is something I can relate to with my own personal style.

I am loving my Bare Road Denim vest for Autumn this year. It’s a staple piece I can pair with almost anything. I also have a lot of knitted cardigans to throw on during the cooler days and I love a good pair of boots.

WHAT ARE YOUR FAVOURITE PIECES IN YOUR WARDROBE? My wardrobe go-to’s would have to be my boyfriend’s Rancid tee and a good pair of vintage Levis cut-offs. I also have a black slip which I can pair with anything, whether it’s a kimono or jacket over the top or something tied around my waist. My wardrobe changes all the time as I am so frivolous! I am constantly purchasing new pieces and reselling all of my pre-loved pieces. It’s a good way to fund the constant new pieces I am coveting!

WHERE ARE YOUR FAVOURITE LOCAL HOT SPOTS – FOR SHOPPING AND FASHION INSPIRATION?

Kate Moss by Terry Richardson for Matchless London

I love discovering a lot of vintage and one-off pieces from local op shops, everywhere from Noosa to Pomona. I am also finding a lot of small up-and-coming labels at local boutiques and Instagram, which I love.

WHAT IS YOUR TOP FASHION TIP?

WHAT TRENDS ARE YOU COVETING AT THE MOMENT? BLUSH! I am obsessed with neutrals and all things blush at the moment, as well as silk pieces, such as the silk Billow Top from Hunter the Label (which also happens to be blush!).

Wear it if it makes you feel good!

WHAT ARE THREE PIECES ON YOUR FASHION WISH LIST RIGHT NOW? Atiana Blush Loafers Sir The Label – Brooke Wrap Skirt and Top Hunter the Label – Silk Billow Top

HOW DO YOU PREPARE FOR THE TRANSITION INTO AUTUMN?

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Can we feature you and your fashion style? Or nominate someone?

Email : hello@innoosamagazine.com.au

HA MS N

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I tend to go for heavier denim as the season starts to change. I love to wear denim vests and overalls.

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Autumn 2016

IN SPIRE

vintage

L O NDON E LE G AN C E ME LBO U R N E CHI C

Do you regularly overindulge when it comes to retail therapy? When you’ve punished your credit card do you imagine that scene from Pretty Woman when Julia Roberts’ character is overloaded with shopping bags? If so ,chances are that there are a lot of items in your wardrobe that your friends have never seen.

Heidi Saunders discovers a place where forgotten fashion lives again and where sought-after labels cost a fraction of the price.

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irginie and Mandy had spoken about the concept of an upmarket, reclaimed fashion boutique for a long time and a simple walk along the Noosa River five years ago led them to opening their doors on their first retail space, Tres Belle.

“The space we saw was exactly what we had in mind,” Virginie says. “A little French and not too big.

A NEW EXPERIENCE IN SUNSHINE BEACH

“We thought: let’s give it a go for three months to see whether people love it or hate it and before long we were looking for a larger location. The response from the public in the first week was very strong.”

Mandy has known Virginie for about twelve years when they first worked together in a boutique in Hastings Street.

“With reclaimed fashion we started with a mix of things, high end labels and more inexpensive labels,” explains Mandy.

“We saw the business and the clientele

All of the stock is on consignment with Tres Belle never needing to purchase garments.

“We ask people to bring their garments in clean and in good condition and sometimes the clothes still have tags on them,” Virginie says.

“There’s an understanding of what sells and what doesn’t and we’re in sync with each other when it comes to the kind of garments we’re looking for. That’s an important ingredient for business partners.”

Sometimes customers don’t know that they’ve entered a reclaimed fashion boutique when they walk into Tres Belle.

“They’ll ask for a different size and we have to explain that we don’t have them,” says Mandy.

"...we’re in sync with each other when it comes to the kind of garments we’re looking for."

precision cutting creative colourwork long hair + bridal specialist

0 7 5474 8869 Email: salon@adrianj.com.au

Shop 2, 40-42 Duke Street, Sunshine Beach

adrianj.com.au IN Noosa Magazine

grow. First it was locals from Noosa and then holiday makers that only visited the area once a year. They were coming back to the store each time and they started bringing their garments in.”

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IN SPIRE

chic "...Tres Belle is the perfect place to start if you’re looking at revamping your wardrobe."

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res Belle carries stock for all seasons and there’s a number of pieces well worth coveting for the cooler weather including a never-worn Cashmere cardigan that normally retails for $2,500, in store at Tres Belle for only $349. Other finds on the day we visited included Marccain Sports tanks which retail at around $330 and are only $69; Brunello Cucinelli pants for only $179 (normal retail price is $700); and a number of Todds Loafers which you would normally pay anywhere between $500–$700 for and are selling for $119 in Tres Belle.

Favourite labels such as Witchery, Country Road and Ralph Lauren can all be found in store from as low as $39.

With their years of fashion experience, Tres Belle is the perfect place to start if you’re looking at revamping your wardrobe; passing on cherished pieces or wanting to explore reclaimed designer fashion.

AUTUMN MUST HAVES The must have wardrobe pieces that Fashionista sisters Virginie and Mandy recommend for your Autumn wardrobe start with a good denim jacket, it’s the perfect addition to throw over the top of any outfit coming into the cooler seasons. Of course every lady needs a black dress, lots of accessories such as silk and winter scarfs, a good handbag and good pair of boots!

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Autumn 2016

STRIKING DESIGN

paul clout masterpiece

NOOSA WATERS 57 SALTWATER AVENUE

4

Resort Style & Sensational

View By Appointment

Perfectly positioned to enjoy the serene curves and extended views of the Noosa waterways, this striking Paul Clout masterpiece wraps itself around the dreamy 1336m2 north east facing resort styled property. There’s ample privacy too with a sparkling pool in the courtyard.

Shane McCauley 0403 646 930 Frank Milat 0438 528 148

• • • •

Stunning pool and stone waterfalls with solid hardwood timber pavilion and swim up bar.

Relaxing outdoor areas to entice the extravagant entertainer or with the extended family.

The tasteful interiors embrace the architectural features we expect from this designer.

Luxuriate in open living spaces, classic, elegant finishes, travertine and stone influences.

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Price $3,750,000

07 5447 4499 www.rwnoosa.com.au/57salt Richardson & Wrench Noosa

IN STYLE

THE GOOD WOOD

We love this chair and stool made in Noosa by Jamie Bell using sustainable local timbers including soap tree saplings with the bark left on for authenticity. With a natural wax finish, each piece is unique, durable, light, practical – and just darn lovely! Drool over Jamie’s creations at www. jamiebell.com.au or call him on 0418 871 813 to visit him in his Cooran studio.

Emphasise your space with statement pieces that are eco-savvy, totally unique and handcrafted locally.

GET THE GOOD WOOD This beautiful one-off design by Michael Haveloh of Made to Stay Design is handmade from tallowwood with steel legs and x-inlays that offer both extra support and are a pretty nifty design feature. It’s worth stalking Michael on Instagram @madetostaydesign or calling him on 0466 714 594 to see what other treasures he has created!

A key focus when decorating with eco-friendly homewares and furniture is to select pieces based on their own unique design ethos. Questions to ask: are they sustainably designed? Made from reclaimed or recycled timbers?

Have they been up-cycled and given a new life to otherwise discarded material or have they been handmade from natural and renewable resources? Are the products made locally? If so, good to go!

Bring a great sense of rustic beach chic to any home, bar, cafe or restaurant with a range of amazing oars from Coastal Vintage.

Every oar tells a story and are full of character with years of love and wear - cured in the salt of the ocean, sweat and tears! Browse a treasure chest of coastal cool online at www.coastalvintage.com. au; on facebook, pinterest and Instagram; or visit the Gateway Drive warehouse on Tuesdays and Thursdays from 9.30am–2.30pm or by appointment.

This clever console made from recycled tallowwood will give your entrance a modern twist. With three, suede-lined push-release drawers, inverted slatted feet and solid VJ backing, it’s stylish and functional. Discover more wooden wonders online at www.knockonwoodfurniture.com.au or call 0438 742 250 to visit the Pomona workshop.

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Autumn 2016

eco eclectic IN SPIRATION

In the never-ending search for design INspiration, the talented team from Blink Living has selected a range of ethical and eco-friendly pieces that will add interest and a unique touch to your living space …

We are inspired by the unique stories and character behind each and every piece of furniture and homewares that have been thoughtfully selected due to their environmentally friendly nature… not to mention, this look is very hot right now with the earthy naturals #trending

PRODUCT LIST: Handmade geometric timber side tables, POA - Made to Stay Design, Doonan / Rattan natural two-seater sofa and 2 x matching armchairs; Grey wool ottoman; Natural rattan side table; Black round rattan mirror; Reclaimed timber bench seat - all Price on Application (POA) – Cassidy & White, Noosaville / Cowhide rug in black & white from $240 - Surf meets Southwest, Noosaville / Coffee apparatus, Hario Woodneck $70 - Clandestino Roasters, Noosaville/ Vintage blue & timber oars $185; 10” glass float $165; Blue coral $295; Oversized 50cm Clam, $ 895 – all from Coastal Vintage, Noosaville / Knitted Geometric Black & White throw KAS $54.95 / Rapee Cushions $57.50 - similar styles available from Eclectic Style, Noosaville / Whitewash Blue Chippy Shoes $35 – Ecotique, Noosa Junction / Greenery - plants in various pots $15.95 to $59.95 / Wildfolk Candle $24.95 - www.wildfolk.com.au.

COASTAL VINTAGE a unique destination specialising in beautiful vintage and hard-tofind decor perfect for the coastal home. Visit us online or at our warehouse every Tuesday & Thursday 9.30-2.30pm other times by appointment.

SHOP 4/33 GATEWAY DRIVE, NOOSAVILLE. JUST DOWN FROM BUNNINGS.

IN Noosa Magazine

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www.coastalvintage.com.au

IN SPIRATION

GET THE LOOK • Turn on autumns earthy colour palette by adding warmth to your space through natural colours such as golden hues of yellow thoughtfully contrasted by the boldness of the black and urban grey interior finishes. The look is complete by adding the calmness of the island blues to really tie in that coastal chic vibe.

• To create more of an edgy look, use a cowhide, which also adds warmth and interest to your floor.

Textured and bold patterned rugs work well in any space to anchor the area while also adding an extra dimension.

• Create a focal point with your artwork, pendant lights or hero chair – each of which can also be used to enhance your space through coordinating your colour pallete with your feature piece. We used local artist Sophia Conley Art (featured) as the base for our earthy colour palette.

• Be playful with your space – mix and match colours, patterns and textures.

• Adding oodles of a la natural lush greenery is a perfect low-cost way to add instant decoration as well as seasonally updating your soft furnishings for that extra oomph of colour, texture and cosy comfort!

• Invest in some statement furniture pieces that will be a focal point in your space – we just adore the uniquely designed console table (featured) which is hand-made by a local artisan whose designs are from a sustainable ethos using recycled timbers.

PRODUCT LIST: Artisan tallowwood console table - POA, Knock on Wood, Noosa / Artwork by local artist Sophia Conley Art - POA, Doonan / Hand block-printed Indigo Tablecloth $114.95 and matching napkins $14.95; Braided Jute Natural rug $994.95; various dinnerware plates $16 - $56.95; nkuku recycled glassware from $14.95; nkuku stripped navy natural bag $84,95; Vase & Orchid leaf/magnolia from $74.95; Grey Linen Cushions $109.95; Natural wool throw $199.95; Seagrass Natural basket from $29.95; French-inspired cutlery set, $124.95 - all from Bella Rustique, Noosa Junction / Petite Arc Lamp $385 - Seven Dandelions, Noosaville / Natural reindeer hide - POA, Ecotique, Noosa / Vintage timber and metal bar stools $85; Shabby chic white dining chair $65 - The Big Green Shed, Coolum. Prices understood to be correct at time of printing.

Model wearing: Spell Designs - ‘Hotel Paradiso 70’s brown’, available from Alterior Motif, Noosa / Fallen Broken Street Hat, available from Summer & Salt, Peregian Beach.

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Autumn 2016

IN VOLVE

Walk on the Brite Side

Noosa is renowned for its commitment to protecting our natural beauty.

Sharon Wright meets the dedicated team at Brite Side Industries who are doing their bit to breathe new life into items that would usually end up in landfill.

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rite Side Industries aka the “Tip Top Tip Shop” on Eumundi-Noosa Road has been turning unwanted household items into unique pieces of furniture and artwork for more than 15 years. The iconic little white cottage with its quaint outside loo (no longer in operation) is a landmark for locals on the hunt for a bargain.

Supervisors Greg Shallis and Col Rodwell have been working for this multi award-winning social enterprise since its inception in 2000 and still get a buzz out of making something out of nothing.

“Greg and I are both carpenters so we make the furniture out of all the recycled material that comes into the shop,” said Col. “I am working on a piece at the moment that’s an old cabinet made out of hoop pine. We work with other materials too, such as metal.”

How do you put a price on the time and effort it takes to transform these battered old desks and three-legged chairs into beautiful usable furniture? Well, it is a pretty scientific process explains Greg.

because it is comparatively cheap to anywhere else. We design it this way to keep the turnover going. It’s amazing how much stuff comes in,” says Col. How does Brite Side get their hands on these recyclable gems before they end up buried under a steaming pile of rubbish?

“There’s three separate entities here - the council who runs the weighbridge and own the land, Cleanaway who are the waste company that works the tip face, and us who are solely recycling.

We have guys manning the transfer bins area to retrieve anything that is recyclable.

Otherwise people donate their goods here at the yard or shop with the knowledge of what we do,” explains Greg.

“One person’s trash is another’s treasure”

“We’ve been doing this for 16 years now, so we know what we can put on things. It’s been trial and error over the years to figure out what will sell for what price and how long it will take to sell - it’s a fairly educated guess,” Greg says.

“We have become quite good at it.

We don’t get any disputes about the price

At peak times such as Christmas and winter, the storage sheds and grounds become overloaded with all manner of items ranging from electrical goods to demolition waste (I have seen whole kitchens and bathrooms, in good nick too!), kids toys, catamarans, flower pots, books, beds, kitchenware and

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www.outsidenoosa.com.au

IN Noosa Magazine

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IN VOLVE

DID YOU KNOW? • I f you put your recyclables in plastic bags into your recycle bin they will be rejected by the processors and just end up in landfill •Y ellow recycle bins only accept glass bottles, cans, plastic bottles, cardboard drink containers, tin foil and paper and cardboard

pretty much anything you can think of.

“The variation of things that are actually recycled here is infinite,” says Col. This innovative social enterprise was created by long-term community advocate, Glenda Lane, Manager of Noosa Community Training Centre (NCTC) in collaboration with Noosa Council. Its main purpose is to divert items from landfill that can be repaired, modified or recycled and sell them back to the community for a reasonable price.

The initial concept was developed in consultation with nationally-acknowledged waste management and recycling business development specialists, regional economic development agencies and local government.

Brite Side Industries was designed to generate training and re-skilling opportunities for Noosa residents within a self-sustaining business model.

“We’ve just got to make our wages because we are a non-profit organisation, and the rest of it goes back in to training programs for the NCTC,” Greg explains.

“It’s a recycling initiative overall, reducing landfill and making affordable goods for people in the community,” according to Col.

Brite Side currently employs 10 full-time and casual staff to man the seven day operation.

“We love working here, we love being able to reduce landfill, because it is helping the community. Goods are being reused and you get a lot more life out of things, so you gotta be happy with that,” says Greg.

•H azardous waste materials such as gas bottles, batteries, electronics and building waste can all be dropped off at your local Resource Recovery Centres in Noosa, Pomona and Cooroy Go to the council website for addresses and opening times and for great tips on how Noosa can move “Towards Zero Waste”. www.noosa.qld.gov.au/ recycling-waste-services

Well we certainly are happy with that Greg and a big shout out to all the staff at NCTC for the wonderful work you do to support our community.

If you’ve got a spare hour or two up your sleeve you will be amazed at what you might find at the ‘Tip Top’ as it is affectionately known to locals. As the old saying goes ‘One person’s trash is another’s treasure’, so get your upcycle on and go grab yourself a bargain at Brite Side!

Col Rodwell

Marg Tomkins

BRITE SIDE INDUSTRIES 561 EUMUNDI-NOOSA RD, DOONAN. OPEN 7 DAYS A WEEK FROM 8.15AM TO 4PM.

Greg Shallis

Sean Cary Ph: 0418 599 228 sean@elysiumrealestatenoosa.com elysiumrealestatenoosa.com

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results Autumn 2016

IN THE ARTS

Long after the last surfing yarn is retold at this year’s 25th Anniversary of the Noosa Festival of Surfing, there’ll be a national touring exhibition on our doorstep at the Noosa Regional Gallery where surfers and beach lovers will be transported back in time.

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WAVES AND WATER

WAVES AND WATER

Australian beach culture from the 1930s to today is captured in this collection of photographs from the Australian National Maritime Museum. The exhibition includes Max Dupain’s iconic image, The Sunbaker; Ray Leighton’s surfers posed with their longboards; images from Jeff Carter’s 1960s surfing safari; and Roger Scott’s “critical moment”photographs, taken as beachgoers catch a wave or dive into the ocean.

Anne Zahalka explores ideas of Australian cultural identity and stereotypes by reworking familiar images from the media and the history of art in the series Bondi: playground of the Pacific. Narelle Autio provides a different view of the ocean swimmer from beneath the surface of the waves, and Ian Lever renders the beauty and moods of Sydney’s ocean pools at dawn and dusk.

The exhibition also features a travelling suitcase containing old swimsuits, beach towel, swimming cap and various articles from the 1950s to the 1980s. This prestigious exhibition is not to be missed.

25 YEARS OF PURE STOKE: NOOSA FESTIVAL OF SURFING JUBILEE Surfing is synonymous with Noosa and in 2016, the Noosa Festival of Surfing celebrates its 25th Jubilee year! The Festival recognises the soul of surfing in one of the best surf locations in the world and attracts surfers from young grommets through to the seasoned over 65s, who participate in amateur, professional, team and specialty categories.

Co-curated with the Noosa Regional Gallery, this exhibition celebrates local achievements and highlights the history of this ever-popular world renowned surfing event, through photography, film, trophies, surfboards and memorabilia.

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CATCH THE WAVE The official Jubilee Exhibition Noosa Regional Gallery: Thursday 10 March – Sunday 1 May 2016 Satellite Exhibitions: Noosa Festival of Surfing, Main Beach Noosa: Saturday 5 – Sunday 13 March 2016

OFFICIAL OPENING A combined opening for both exhibitions will be launched on Thursday 10 March, 6pm at Noosa Regional Gallery. The exhibition will be officially opened by Daina Fletcher, Australian National Maritime Museum Curator - Waves and Water. Guest speakers include NFOS ambassadors Layne Beachley and Bob McTavish, and Festival co-founder Phil Jarratt.

Free event, all welcome.

Cash bar available.

1 Max Dupain, Sunbaker,1937, silver gelatin photograph, printed 1987. ANMM Collection 2 Jeff Carter, Tribal Gathering,1964, silver gelatin photograph printed 1996. ANMM collection, reproduced courtesy Van Carter 3 Ian Lever, Yellow Cap Bronte,1994, Ilfochrome photograph, edition1/4. ANMM Collection, reproduced courtesy the photographer

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IN THE ARTS

Arts Radar

AUTUMN EXHIBITIONS

So many exciting exhibitions happening In Noosa this edition! Grab your hat, your camera or your paintbrush and palette and join us as the swell picks up on Main Beach.

Café le Monde Hastings St, Noosa Heads www.gonetosea.org

THE OTHER SIDE Through vintage polaroid photography, Adam Harriden presents an intimate look at some of the world’s best surfers at this year’s Noosa Festival of Surfing. Adam will capture competitors as they exit the water and will display his work across digital screens throughout the festival. This exhibition is sure to be an edgy take on the timeless spirit of surf and sea.

Thursday 10 March / 6 – 9pm Pomona Railway Station Art Gallery 10 Station St, Pomona www.pomonartgallery.com

LAND OF THE MOST HOLY MARY Ellen Appleby and Mick Ward: Ceramics, heritage ceramics, sculptures, plus photography The lime washed walls, weathered stones, archways and religious contradictions of southern Spain provide inspiration for this exhibition.

Through sepia shaded photographs and rich textured sculptures Mick Lord (photographer) and Ellen Appleby (ceramicist) bring into focus the juxtaposition of remnants of Romans, Moors, Moslems, Jews and Christians seen in Andalusia - the Land of the Most Holy Mary.

19 March – 20 April 2016

NOOSA SPINNERS AND WEAVERS – TIME FOR NATURAL Karen Grady, Sue Punshon & Anne Russell From pure and natural fibres, time is given to spin, knit, weave and crochet these unique pieces. These three local Noosa artisans have embarked on an ethical and moral endeavour to craft hand-made fashion which is classical, sophisticated and very wearable. This is what we call slow fashion.

23 April – 25 May 2016 Cooroy Butter Factory Arts Centre 11a Maple St, Cooroy Gallery Hours: Tuesday – Friday 10am – 4pm, Weekends 10am – 3pm

ABOUT DESIGN About Design brings together Sue TrethowanJones’ keen design sense with her own unique decoupage and painting style. Each piece is a testament to her patience and skill which can have up to thirty layers of adhesives and require three weeks to complete. A love of textiles and fashion form a common thread throughout the featured collection.

19 Febuary – 23 March 2016

LAYERS OF LANDSCAPE KAREN MCAULIFFE Recent TAFE graduate and award winning artist, Karen McAuliffe works instinctively to observe the many strata within the environment.

Going beyond the big picture of a landscape she creates unique layers which build a majesty enticing the viewer to look deeper.

19 Febuary – 23 March 2016

A LOOK WITHIN Michelle Maclennan presents a range of mixed media works from vibrant paintings to detailed drawings which have been produced over the last ten years. Her artworks reflect both personal health struggles within the mind and our interdependence with nature. The focus is upon growth, understanding and the journey forward. However, as each aspect develops over time, so does the natural environment’s fight for survival.

19 Febuary – 23 March 2016

MATTERS OF THE MIND Wendy Epp’s fascination with the mind and its processes is the basis of this exhibition. The supreme importance of a healthy, happy mind in achieving a healthy, happy life largely dominates the artist’s approach and output. Epp captures the mind’s perception of daily events and personal environments to provide food for thought.

Angela Beggs, Turquoise Longboarder, (detail), 2015, 45 x 45cm, acrylic on canvas. Image: courtesy of the artist

10 MARCH - 1 MAY 25 YEARS OF PURE STOKE NOOSA FESTIVAL OF SURFING JUBILEE: Surfing is synonymous with Noosa and in 2016, the Noosa Festival of Surfing celebrates its 25th Jubilee year! The Festival recognises the soul of surfing in one of the best surf locations in the world. Co-curated with the Noosa Regional Gallery, the exhibition celebrates local achievements and highlights the history of this ever-popular world renowned surfing event.

WAVES & WATER A TRAVELLING EXHIBITION OF AUSTRALIAN BEACH PHOTOGRAPHY Iconic photographs from the Australian National Maritime Museum’s collection capture Australian beach culture from the 1930s to today. Sunbathers, swimmers, surfers, surf life savers and ocean pools

by Max Dupain, Jeff Carter, Ray Leighton, Ian Lever. Roger Scott, Anne Zahalka, and Narelle Autio.

26 March – 8 May 2016

30 x 30 Many of Brenton Schwab’s paintings are abstract, and can be read as landscapes (whether an aerial view or a detail from a forest floor) they reflect the abstract beauty seen in nature. Brenton’s years of experience in exploring image making techniques have come together to produce this fascinating body of work.

26 March – 8 May 2016

CALLING ALL ARTISTS! Sunshine Coast Art Prize 2016 The prestigious Sunshine Coast Art Prize 2016 is now taking entries. The major prize is $25,000 cash plus a residency at Montville Country Cabins with the winning work being added to the Sunshine Coast Art Collection.

A Highly Commended $5,000 prize sponsored by the Proost-De Deyne family and People’s Choice $2,500 prize are also on offer. The award is open to any Australian resident, so get your entries in!

Applications close 15 April 2016.

Ray Leighton, Surf Sirens, (detail), Manly Beach 1946, silver gelatin photograph printed 1998, edition 4/98, ANMM Collection

5 MAY – 26 JUNE NOOSA ART AWARD, 2016 The Noosa Art Award is a national acquisitive contemporary award, open to Australian artists and designers practicing in 2D and 3D medium.

LYN MCCREA MEMORIAL DRAWING PRIZE In its inaugural year, the Prize is dedicated to the memory of contemporary visual artist, art educator and collector, the late Lyn McCrea.

Noosa Regional Gallery opening hours: Tuesday to Friday 10am – 4pm Saturday and Sunday 10am – 3pm Closed Mondays, public holidays and during exhibition changeovers.

NOOSA REGIONAL GALLERY Riverside, 9 Pelican St, Tewantin Phone: 07 5329 6145 www.noosaregionalgallery.com.au

www.gallery.sunshinecoast.qld.gov.au

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JOIN THE “IN” TEAM. S

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ince launching in Spring 2014, IN Noosa Magazine has worked with local businesses to help build their success whilst delivering a quality publication that fosters a sense of community spirit amongst locals and engages and INforms visitors. We are proudly the ONLY locally-owned publication with exclusive distribution and strong digital and multimedia support. We are all about helping local business thrive.

Don’t just take our word for it – here’s what just some of our clients and partners have to say: “IN Noosa Magazine has been a great supporter and media partner of the Noosa Festival of Surfing, spreading the word and building the profile of the event over the years.”

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The Great Wave

Are You Prepared for Yours?

“It is not the strongest of the species that survives, nor the most intelligent that survives. It is the one that is most adaptable to change.” – quote most often attributed to Charles Darwin explaining the evolutionary concept of survival of the fittest. Paul Bird jumps aboard the great philosophical wave.

K

atsushika Hokusai’s The Great Wave off Kanagawa is perhaps the most famous Japanese artwork in the world.

how we as individuals can, on a daily basis, prepare ourselves to adapt to change – either unforeseen or anticipated.

One of 36 woodblock prints produced by Hokusai in the 1820s and 30s which explores the role of Mount Fuji in the spiritual and national identity of the Japanese, The Great Wave, has come to symbolise many meanings.

The Great Wave threatens us all and it is how we respond that is important in shaping our future lives.

Eastern philosophies have transmuted concepts over the past several hundred years which are now mainstream thinking in the West.

It has firmly infiltrated Western culture, influencing music and literature, as well as philosophical thought, and is displayed in the great art museums of the world.

One of these is the concept of impermanence. The notion that we must, intrinsically and fundamentally at our core, accept that all things are fleeting in nature and must come to an end – this career, this marriage, this financial position, this family and ultimately this life. Taking this concept to its extreme, and according to Eastern thought, we see that each moment itself is impermanent and that each new moment arises completely fresh without any link to past or future.

The Great Wave, and fragments and interpretations of it, are to be seen or heard in everything from Claude Debussy’s La Mer, to poetry, the logo of clothing company Quiksilver, a Disney jigsaw puzzle where Donald Duck is surfing atop the wave and John Mayer's 2004 album As/Is. It is easy to see how The Great Wave could highlight human frailty in the face of nature’s power and random savagery.

Some have seen it as an attempt to convey how determinedly we humans are able to respond to failure when confronted with one of the calamities which any lifetime must inevitably throw up.

I am not sure how many of us will achieve this level of enlightenment in this life but impermanence certainly bolsters the case for a true understanding of the constancy of change.

It seems that truly accepting that change does and will happen in our lives is the first step along the Darwinian survival path. In our modern world “survival” not only means that we continue to be alive but also, I think, that we “survive” as a productive person with the mental, emotional, spiritual and physical capabilities to make the best of what we have whilst contributing positively to our community.

One interpretation of the work, which shows three of the fast boats used to transport fish to market and their human riders threatened by a 10-12metre rogue wave, concerns the preparedness of humans for change.

It poses a question about the puny human figures seen, perhaps cowering in fear, perhaps moving skilfully to manoeuvre themselves and their vessels through the threatening sea.

Once we have truly accepted that change is all around us we need to – like any good corporate or Government organisation – proactively, day-by-day, plan and prepare for change.

Are they prepared for The Great Wave? How will they respond? Will they survive intact or be permanently injured?

This does comprise elements of thinking ahead, being aware of what is happening in the broader socio-economic environment and planning for those changes which appear to be coming. But it also includes building personal resilience – attitude, health in all its aspects, learning, skills. In short, small steps on a series of fronts which help us ready ourselves for change.

Do we as individuals have the skills and courage to adapt to sudden change when it arises, perhaps confronting our deepest fears?

Many business and Government organisations enter their annual strategic planning cycle in the first quarter of the year.

They do so understanding that past performance may give some indication of how the year will go but with no guarantees of future outcomes.

The Holmes and Rahe Stress Scale ranks 43 stressful life events which can contribute to illness. As one would expect it includes such events as death of a spouse, divorce, imprisonment and being sacked. The word “change” features heavily in the list.

Preparing an organisation for known or potential change is prudent and worthwhile and there are valid and proven structures and systems which have been designed by people with very big brains for how to deal with change from a structural perspective.

Somewhat surprisingly, two events which have a generally positive “press”, marriage and retirement, also make the Top 10 of the list reinforcing that it is the simple process of change perhaps as much as the event itself that causes the stress.

What I am more interested in however is the intrinsic acceptance that change is the norm rather than the exception and

Are you ready for your own Great Wave? What can you do today to accept and prepare for change?

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Autumn 2016

stepping out of the ocean in the autumn breeze like some james bond scene got that bo derek style in her crochet bikini her bicycle parked up beside that lamborghini rocking retro shades washing off her feet slipping into her high top blue denim jeans riding out through the woods where she first saw him past the old gondola where her beating heart sings over the little bridge to the farmer’s market children jumping in the river fresh flowers in her basket then she’s home to him he’s got the morning news still looking at her like she’s his only muse and in her hands she sees a life well spent couldn’t really tell you where the years went but here in this place on this earth in his arms she would be forever young Nekita Roberts @theaustralianpoet www.theaustralianpoet.com

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‘Opening Easter weekend’ 269 GYMPIE TERRACE, NOOSAVILLE 11AM TILL 11PM www.squiresloft.com.au Contact: Jacob Willis jacob.slnoosa@gmail.com and Nathanael Ward nathanael.slnoosa@gmail.com

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