Domain Review Bayside & Port Phillip

PEOPLE & PROPERTY OF MELBOURNE

SEPTEMBER 26 - OCTOBER 2, 2018

GRAND FINAL THE AFL’S LAW ENFORCER

JAMIE OLIVER SPRING BRUSCHETTA

CHEERS

COCKTAILS FOR PURISTS

JOEL EDGERTON TA K ES CON TROL OF THE CA MER A

B AY S I D E & P O R T P H I L L I P

The editor’s desk

When The Secret Life of Us debuted on TV in 2001, Ansett airlines was on its last legs, John Howard won a third term as prime minister, and one of the show’s young stars, 27-year-old Joel Edgerton, was not yet a household name. Much has changed – fast-forward 17 years and even the housewives of Beverly Hills know who Edgerton is, along with Hollywood’s heaviest hitters. Now also a director – his second film Boy Erased, which he wrote, is generating much-deserved buzz – Edgerton is on a path of new-found fulfilment. In our feature story this week, he speaks frankly about all that drives him. ●

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THE EDIT What we love at Domain Review

OUR COVER \ Actor Joel Edgerton. Photographed by Hugh Hamilton / Headpress

MORE TO LOVE ONLINE Go to domain.com.au/domain-review/

General inquiries \ 9249 5226 \ editorial@domain.com.au Editor \ Emily Power Deputy editor \ Jessica Dale Online editor \ Adrian Lowe Picture editor \ Kylie Thomson Designer \ Emma Staughton Editorial assistant \ Hailey Coules Managing editor \ Alice Stolz Chief marketing & editorial officer \ Melina Cruickshank Real estate sales director \ Mitch Armstrong \ 0438 820 767 mitch.armstrong@domain.com.au Retail sales \ retailsales@domainreview.com.au Is your mag missing? Distribution \ 9249 5353 distribution@domainreview.com.au

REVIEW Published by Domain Group. A Fairfax Media business (ACN 141 396 741). All material is copyright. All significant errors will be corrected as quickly as possible. Distribution numbers, areas and coverage are estimates only.

B AY S I D E & P O R T P H I L L I P

Senior designer \ Colleen Chin Quan

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models of Apple iPhone and Samsung mobiles come in

cat’s-eye sunglasses; they never date. Pared Eyewear’s

eight colours with personalised embossed initials in a

version is called Puss In Boots, in a light fawn acetate

choice of gold or silver. ● maisondesabre.com

finish with bronze details. ● au.paredeyewear.com

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FIRST PERSON

““I am Lisa Valmorbida ” … and I make traditional gelato I started out studying interior design but during the course I was more obsessed with cooking and food, so I enrolled in cooking school and never looked back. I became a qualified chef and worked at Donovans, which was where I discovered that gelato was my thing – their gelato machine fascinated me. My family has an Italian background – we travelled to Italy a lot growing up – and I noticed that the quality of gelato in Melbourne just wasn’t the same. I found a course in Bologna that teaches you how to make all of the recipes and about the science behind gelato.

It took a long time to develop my recipes after I got back. I put a gelato machine in a friend’s restaurant upstairs and I’d go there every day. My brother Jamie would come in at the end of the week, wanting to taste something and I’d have maybe one or two flavours ready. He was like, “What have you been doing?” But four summers ago, Jamie and I started a pop-up gelato shop. We had milk crates for seats, a little kitchen in the window and 12 flavours.

It was all trial and error, but it became very popular, which gave us the confidence to open a store on Lygon Street. We have three stores now.

I look at a lot of desserts that aren’t gelato-based for inspiration. For Father’s Day, I wanted to try bread and butter pudding gelato, which is my dad’s favourite dessert. But it was mushy and gross.

I used to work in the store full-time, but I can’t do that any more. My day now is being manager, going to meetings or in product development – I’m still in the kitchen a lot. It’s a physically demanding job. We were understaffed in the city last week, so I worked in store and I’d forgotten how hard it is – your arm gets tired. Mixing the ingredients is physical too: you make the base mixture, which you age for a few hours, then you add all the flavours, blend them and put it all into the gelato machine. Once it’s in the machine, it only takes 10 minutes. We make everything as we go – the fresher the better – and we love everyone to see what we’re doing. There’s nothing better than gelato fresh out of the machine.

Nutella is my favourite flavour, and I still love eating gelato as much as ever. I have to stop myself from eating it every day. It’s a problem. ●

● pidapipo.com

As told to

M E G C R AW F O R D ●

Ph o t o

J U LIA N KI N G M A

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COVER STORY

Joel Edgerton admits to once chasing fame and fortune, but is now dazzling from behind the lens; his second movie as a director has given the actor new purpose.

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orn in Blacktown, New South Wales, and a graduate of the Nepean Drama School at the University of Western Sydney, prolific actor Joel Edgerton first began getting noticed as a dogged and determined mainstay in the Sydney arts scene of the mid1990s. It was around then the graduate began writing and producing shorts, starring in indie gems and treading the boards at the Sydney Theatre Company.

While early independent sleeper gems such as The Secret Life of Us and The Hard Word furthered the actor’s appeal, it wasn’t until Baz Luhrmann cast him as Tom Buchanan in his exuberant rendition of The Great Gatsby that Edgerton found himself completely propelled into the heart of Hollywood.

“I’ve always believed a big film was just around the corner – that’s why, as an actor, you just have to keep working, even when you’re turning up for a shoot utterly convinced the role you’ve accepted is a huge mistake,” he laughs. “I got used to that little voice in my head saying ‘what the f--k, are you mad?!’ at some of my choices, and at the age of 35 my entire life’s devotion to acting had amounted to one AACTA Award.”

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“Early on, my choices were about whether I could eat or not ... artistic preference or integrity couldn’t ever play too heavily on a role.”

JOEL EDGERTON

Yet wind forward a decade and Edgerton now sits as one of the busiest draws in Tinseltown, having taken on leading-man duties in a string of smashes from Loving to Midnight Special, Zero Dark Thirty to Red Sparrow. He’s toyed with big budget blockbusters – Star Wars and Exodus: Gods and Kings – but also dropped back to immerse himself in intelligent, thought-provoking scriptwriting too.

“It’s a great way of reattaching reality … of catching my own attention,” he says.

That’s why Boy Erased, the story of the son of a Baptist pastor in a small American town who is forced into attending a gay conversion therapy program, is the ideal film to follow his directorial debut, 2015’s critically acclaimed thriller The Gift.

R Second-time director Joel Edgerton studied

emaining true to his reputation as one of the most affable and down-to-earth stars around, Edgerton – who directs, writes and produces Boy Erased, which hits cinemas on November 8. The movie, based on a Garrard Conley memoir, won pludits after its world premiere in Telluride and a special screening at the Toronto International Film Festival this month.

He’s enlisted fellow Australian film titans Russell Crowe and Nicole

Kidman to play the narrow-minded holy man and his long-suffering wife, while he himself takes on the role of Victor Sykes, the head therapist at the organisation. “It’s a lot to handle, but working with actors of such quality ultimately makes things a little easier,” Edgerton says.

“There’s a real pooling of creative energy and that helps dissipate a lot of the daily stress of making a movie.

“It ends up becoming a beautiful thing to find yourself a central part of. I’m definitely ready for these sorts of projects. I admit, in the old days I wanted fame, I wanted money – those were my goals.

“I wanted all the things that I shouldn’t have been after and my priorities were totally skewed.

“I remember a buddy of mine was in high school – he was famous because he was on a TV show, and I wanted that. I can’t pinpoint when that changed – I think life, as a general education, knocked that out of me. The love of the work, creativity, what can be constructed from just an idea, eventually went way beyond.”

Though he may once have craved fame, Edgerton’s years as an actor in Sydney paint a different picture.

He exhibited an early flair for writing and producing short films, yet insists that despite years of toil, he only really honed that craft

recently. “I’ve educated myself by expertly stalking and studying the directors I’ve been working with,” he says. “Jeff Nichols, Scott Cooper, Ridley Scott, Baz Luhrmann. I feel like I’ve picked up so much in their presence by osmosis, as opposed to me holing myself away in my trailer.”

Could this level of creative satisfaction mean further time spent behind, not in front of, the camera?

“Right now I can’t compare because they’re so opposed to each other,” Edgerton says. “But I think maybe, perhaps, I get more from directing.

It hones a lot of the energy swilling around inside me; and when that energy is idle I get very frustrated and antsy, and you don’t want to see me like that.

“But we’re in an industry now where you have to be very realistic or you won’t survive. Sure, early on, my choices were about whether I could eat or not and, as a result, artistic preference or integrity couldn’t ever play too heavily on a role.

“Only now am I starting to control the direction, but that doesn’t mean I stop agonising over things; and saying no to somebody or something is still not a concept I’m comfortable with. The guilt tears me up inside – even after all these years it goes against my nature … that voice, ‘what the f--k, are you mad?!’ … it’s still there.” ●

Baz Luhrmann and Ridley Scott to finesse his craft.

Wo r d s

VI O L E T WI L D E R ●

Ph o t o

T I M BAU E R

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Artist’s impression

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GRAND FINAL WEEK Wo r d s

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On the ball Meet the former footballer who makes the AFL’s tough decisions.

JULIAN KINGMA

can’t, I’ve got to watch the footy” might seem like an excuse but, for Michael Christian, it’s work. The 1990 Collingwood premiership player and former broadcaster has to do just that in his role as the AFL’s first Match Review Officer.

Christian, 54, assesses in-game illegal actions, both in and out of play, then uses the Rules of the Game guidelines to apply penalties, be it fines or suspensions. The 54-year-old was previously part of the Match Review Panel before the role became a one-man job this year.

Christian says he’s embraced being the face and voice of football’s judicial system.

An open door and phone always on policy, plus a weekly media conference, has created greater transparency. “In previous years there was a collection of guys who got together and made decisions and when the enviable criticism came it was levelled at the panel,” he says.

“This year, I’m the face of it and making decisions which are discussed then ratified by AFL footy operations boss Steve Hocking.

“Criticism is levelled at me. It’s something I knew would happen, it’s been challenging at times but I’m comfortable with my decisions and I’ve enjoyed the job. I was really keen to communicate the decisions to the media but more importantly the broader footy public and I told the AFL I wanted to be more transparent, open and help explain decisions.

“It’s very subjective, so of course not everyone agrees, but to put an explanation behind each decision is what I was keen to do and hopefully it’s helped people’s understanding of the rules and guidelines. At times it’s been challenging, some of my decisions have copped criticism and everyone is entitled to an opinion but I’m pretty thick-skinned.

“The feedback I get from people on the street, at my kids’ basketball or the races has been overwhelming, really positive.

“There’s also been acknowledgement, ‘oh, gee you’ve got a hard job’.

“Social media is not as nice but I’ve given Twitter a back seat.”

Christian watches three to four games live each weekend, with an eye on any incidents. He timecodes anything he might see, as do the AFL’s other game reviewers.

For Thursday and Friday night games incidents are assessed and findings released by a press release

the next day. Saturday and Sunday matches are dealt with on a Monday. “The score reviewers are also charged with the responsibility of detailing any incidents they might notice and then the third layer is the umpires who have the opportunity to refer something they might have seen,’’ he says.

“Clubs can also make submissions, so we end up with a comprehensive list of incidents.”

Christian, who called footy on Channel 10 and 3AW, says being the MRO means he now watches the game in a different way with a focus on watching slightly behind the ball.

Game-day structure is also important as Christian goes about his work.

Cadbury Dairy Milk is his viewing snack of choice and a houseful of kids can rival the roar of the crowd at the MCG. “I tell everyone to be quiet, I’m watching the football. I’ve also got a room I can go to if I need peace and quiet,’’ Christian laughs.

“You can’t just get up and get a drink out of the fridge or have conversations, you’ve got to be watching the whole time. Technology allows you to rewind and look at incidents, so by the time you’ve got to the end of the game you could have rewound 40 times. I have to watch the football, that’s my job and a pretty compelling reason to sit back and watch the footy.” ●

“I tell everyone to be quiet, I am watching the football. I’ve also got a room I can go to if I need peace and quiet.”

AFL MATCH REVIEW OFFICER MICHAEL CHRISTIAN

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JAMIE OLIVER \ CHEF ST YLE

Sweet twist on tradition Serves 6 30 minutes 1 bunch of asparagus (350g) 1 bunch of fresh basil (30g) 2 lemons 50g Parmesan cheese, plus extra to serve 250g quality ricotta cheese Cold-pressed new season’s extra virgin olive oil 6 slices of rye or sourdough bread 1 clove of garlic

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ome springtime, asparagus is one of the first vegetables to poke its head out of the ground, and young, fresh asparagus is so sweet, perfumed and nutritious – it’s a joy. There’s nothing more beautiful than celebrating it raw, smashing it up to create a wonderful bruschetta topping that will go down a treat at any time of day. ●

Method ■ Snap off and discard the woody ends of the asparagus, then use a speedpeeler to strip off some nice cross-section ribbons from each spear. Snap the remainder into a large pestle and mortar with a pinch of sea salt. Pick the baby basil leaves and put aside, then pick the rest of the leaves into the mortar. Pound it all into a pulp, then muddle in the juice of half a lemon.

Finely grate in the Parmesan and mix in the ricotta (transfer it to a bowl at this stage, if too full), followed by 1 tablespoon of oil. Taste, and season to perfection with black pepper.

■

Jamie Cooks Italy by Jamie Oliver is published by Penguin Random House © Jamie Oliver Enterprises Limited (2018 Jamie Cooks Italy), photography by David Loftus.

Toast the bread in a hot griddle pan until crisp and golden. Halve the garlic clove and lightly rub the cut sides over the toasts, then drizzle lightly with oil. Back spoon on the ricotta mixture, then sprinkle the asparagus ribbons and baby basil leaves on top. Finely shave over a little extra Parmesan, and serve with lemon wedges, for squeezing over. ●

Spring bruschetta Smashed raw asparagus, ricotta, fresh basil & Parmesan

CALORIES 250kcal FAT 11.3g SAT FAT 5.1g PROTEIN 13g CARBS 22.5g SUGAR 3.1g SALT 1g FIBRE 2.2g

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CHEERS

J O E J O N E S O F R O M E O L A N E & T H E M AY FA I R

Wo r d s

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MICHAEL HARDEN

f you’re after the latest trends in cocktail trickery, bartender Joe Jones is not your guy. The coowner of award-winning laneway bar Romeo Lane and New York-channelling supper club The Mayfair is a cheerleader for classic cocktails, proper glassware, quality spirits and drinks limited to two or three main ingredients.

“With some cocktails there’s so much redistilling and dehydrating and liquid nitrogen and bee pollen that you often get something that tastes more like an Aesop product than a drink,” Jones says.

“A great martini, on the other hand, leaves you no room to hide – you have to perfect technique and skill over a lifetime to really master a drink like that.” Anyone who’s had a Jones-prepared martini can attest that he knows what he’s talking about.

Every element, from precise levels of chill and

CARMEN ZAMMIT

dilution to providing somewhere to dump your olive pits, is carefully considered.

Jones espouses the same philosophy in both his bars, despite them offering a noticeably different experience.

At tiny Romeo Lane, the crowd skews younger.

There’s a queue out the door on the weekend and a thirst for drinks a step away from the classics.

At Romeo you might order a Safety Net, a mix of bourbon, honey, lime, fresh ginger and amontillado sherry, served up in a tall glass.

It’s a drink for those who appreciate a sour cola taste along with some chewy viscosity from the honey and a spicy ginger backbeat.

The Mayfair, with its live jazz, horseshoe booths and extravagant light fittings, attracts a slightly older demographic.

Here you might drink Jones’ variation on the classic Negroni. The Negroni Pesca swaps out the vermouth in the usual gin and Campari mix for rinquinquin, a French aperitif made with peaches.

It adds a sweet, juicy character while still underlining the savoury, dry parts of the original drink. When it comes to bar snacks, Jones, a former chef, sticks to the same “keep it simple” mantra as the drinks.

Jones suggest crudites with whipped mullet roe or pickled mussels served with rouille and potato crisps from The Mayfair, or house-made pickles or terrine from Romeo Lane.

“If I’m out drinking cocktails, I don’t want everything bombed with caviar or truffles,” he says.

“I just want to taste the flavours.” ●

KRISTOFFER PAULSEN

Good times and classic hits

Signature drink Despite the recent explosion in Australianmade gins, Jones is not sold on any of them, preferring instead the classic London dry gin Beefeater. The Beefeater-based martini at both of his bars delivers one of the most exact forms of the drink in Melbourne.

PAIR IT WITH …

Crunchy house-made pickles with just the right balance of acidity and sweetness. ●

Just dropped Innocent Bystander Moscato, 4 x 250ml cans, $25 Innocent Bystander is going all-out with the pink theme with its new moscato in a can. One for fans of sweet sparkle, it’s musk pink but stops short of being cloying via smart winemaking and the careful handling of black muscat and muscat gordo grapes from Victoria’s Swan Hill region. The can makes it very portable, the low alcohol content (1.1 standard drinks) is good for designated drivers and a relaxed persona means there’s no shame in drinking it through a straw or over ice.

● innocentbystander. com.au

● Romeo Lane ● 1A Crossley Street, Melbourne ● romeolane.com.au ● The Mayfair ● 45 Collins Street, Melbourne ● mayfairrestaurant.com.au

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TRAVEL Wo r d s

E B O N Y B OW D E N ●

Ph o t o s

JA M E S H A R T L E Y

From grandmother with love

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One New York man has turned his grief into a unique restaurant where all the food is prepared by a very special collection of cooks.

ave you ever been to Staten Island? Maybe you caught the ferry to the sleepy New York City borough to get a glimpse of the Statue of Liberty. Thousands of tourists make this trip every day, only to turn around and get on the next ferry back to Manhattan.

But a short walk up the hill from the ferry building yields a gem; an Italian restaurant with an unlikely sight in the kitchen: grandmothers.

From Thursday to Sunday, grandmothers busy themselves in the kitchen of Enoteca Maria, plying doughy gnocchi and silky calamari. The restaurant sits in the historic St George neighbourhood between a grand old theatre and a deli. Blink and you’ll miss it.

Holding court behind the counter is owner Joe Scaratella. He opened Enoteca Maria 11 years ago after his mother, sister and grandmother passed away. “After you lose your family you kind of feel orphaned, so I felt like I was really missing a piece,” he says. “It’s given me something else to think about.

I think it really helped me to get through that.”

“My grandmother was the best cook and I grew up with her. After everyone passed I thought, ‘There’s probably a lot of these women out there that are really great cooks’. I think I was secretly trying to comfort myself and surround myself with these ladies, these Italian grandmothers.”

The restaurant has a rotating staff of 30 grandmothers. Several years ago, Enoteca Maria started featuring grandmothers from countries around the world. On the night we visit, an Italian and Turkish grandmother are cooking.

“There are so many cultural differences and you have to celebrate them and enjoy them because that’s who we are. It’s those differences, that’s the beauty,” he says.

Scaratella hasn’t heard of the idea anywhere else

and there’s good reason: it’s incredibly hard to manage a rotating staff of grandmothers and a menu that changes every night.

“I know why it’s not being done anywhere else. It’s impossible,” he says, laughing. “To change that kitchen every day is impossible.”

The dishes that come out of the kitchen make you feel as if you’re sitting down for a meal cooked by a loved one. It’s not gourmet, but it’s delicious.

Naturally, the dinner conversation turns to your own family and grandparents.

The phone rings incessantly with reservations from around the world and a film company recently picked up the rights for a movie on the restaurant.

Enoteca Maria is an incredible triumph considering Scaratella had never operated a

“I think I was secretly trying to comfort myself and surround myself with these ladies, these Italian grandmothers.”

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restaurant before. He only retired from his job at the transport authority in 2015.

“It’s been a hell of a ride,” he says, calling Enoteca Maria’s success “science fiction”. The restaurant has also turned into an unlikely social enterprise, giving older women a purpose.

“Some of the really beautiful parts are a lot of these women have lost their husbands. They’re empty-nesters, they lost their husbands, they’re at home and they’re lost,” says Scaratella, recalling one woman in particular.

“When she first came here she was all dressed in black and you could see that she could barely keep from crying. A couple of days later we had an interview and I invited her to be there.

“Her children were in the front and I was talking to her children and she was in the back being interviewed. The children looked at me and they said, ‘We haven’t seen our mother this happy in a long time’. For me, that was really a special moment.” ●

The “nonnas” of Enoteca Maria, just some of the 30 grandmothers who produce the deliciously home-style menu, from left to right: Habiba (Algeria), Adelina (Italy), Pauline (Trinidad), Maria (Italy), May Joseph ‘Dolly’ (Sri Lanka) and Rezzan (Turkey).

Enoteca Maria owner Joe Scaratella and one of his much loved cooks, right.

ENOTECA MARIA \ 27 Hyatt Street, Staten Island, New York ● enotecamaria.com

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SAM WOOD \ FITNESS

Getting the message straight

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question that I often get and one that frustrates me to no end is, “Sam, what’s more important? My diet or my workouts?”

If I’m being completely honest, this really annoys me. Why do we need to choose one?

They are both equally as important and the reality is if you are only able to get on top of one these then you will never get the results that you are looking for.

So, here’s a few of my favourite messages that have always stuck with me and might help you understand why you shouldn’t place greater value on one than the other.

“YOU CAN’T OUT-TRAIN A BAD DIET”

The reality is that unless you’re an endurance athlete or you spend a good portion of your week training, it’s likely that you’re not burning nearly as

DON’T LET ANOTHER YEAR PASS BY INDIVIDUAL RENOVATION AND DESIGN SOLUTIONS. BUILT WITH CARE. START PLANNING NOW!

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many calories as you think you are. This is especially true for 9-5 desk workers who spend most of their day sitting at a computer. Even if you’re an avid F45er, this still applies to you!

Of course it’s great to finish a high-intensity workout in the morning, but if you spend the rest of the day seated and never say no to the office biscuit tin, you’re probably not going to have a calorie deficit or even break even.

“ABS ARE MADE IN THE KITCHEN”

You can do 100 sit-ups a day but this doesn’t mean you’re going to have a six-pack for beach season.

Sit-ups are one of many exercises that work our abdominals, but you’ll never be able to see them if they are covered by body fat.

This saying is an oldie but a goodie, as abs really are made in the kitchen.

“TRAINING + NUTRITION ISN’T 1 + 1 = 2

“MOVE BECAUSE YOU LOVE YOUR BODY, NOT

... IT IS 1 + 1 = 3”

BECAUSE YOU HATE IT”

I always say that it’s much better to be an 8/10 in your training and nutrition than be 10/10 in one and neglect the other. You get far greater results when you focus on both and working out and good nutrition truly go hand in hand when it comes to losing or maintaining weight.

This is one of my favourite sayings. We are often so quick to recognize if we have an unhealthy relationship with food, but this often isn’t the case with exercise. I completely understand that negative thought patterns are hard to kick but we need to stop exercising because we hate how we look or feel.

Exercise because it makes you feel good, exercise for your body and your mind, and exercise because you are so lucky that you can.

There’s so many more where these came from, but you get the point. We eat quality food because it does so many good things for us and we move our body because it too does so many good things for us.

To take complete care of our bodies and our minds we must prioritise both and know nutrition and exercise combined will have a far greater effect if you’re serious about getting results. ●

ISTOCK

“FOOD IS TO BE ENJOYED, NOT COUNTED”

There is a reason that my 28ers don’t count calories on my program and it is because I want them all to have a healthy relationship with food. A healthy relationship with food means no counting, eating real food and not experiencing stress, guilt or anxiety over what you’re putting into your mouth.

I encourage everyone to shift their your focus from the numbers in food and instead to think about what the food you’re eating is doing for your body. It’s about the nutritional value of what you’re consuming, not just how many calories are in it.

● 28bysamwood.com

Classic Residences Art Exhibition Celebrate the Spirit of Spring at the Spring Retirement Festival.

Enjoy an evocative display of fine art curated by Without Pier Gallery from prominent local artists and featuring the works of Betina Fauvel-Ogden, Brighton resident and winner of the Packers Prize from the 2016 Archibald Prize.

Wednesday 3rd and Thursday 4th October Open 10am - 4pm | Free admission Classic Residences Brighton 3 Brewer Road, East Brighton

Let the celebrations continue with our $5000 Boutique Apartment Bonus*. Call Julie on 9599 2244. *Offer available at time of printing and subject to change. Visit www.boutiqueapartmentbonus.com.au for terms and conditions.

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FEATURE HOUSE

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BRIGHTON \ 18 MULGOA STREET 4

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Brighton’s Golden Mile is forever the right address, and this house has the Wright stuff.

Frank Lloyd Wright, that is. When architect Darren Carnell was asked to design an executive residence, he looked to past masterpieces by Wright, the American who invented “indoor-outdoor flow” for the modern world.

You’d have to shuffle off to Buffalo or Chicago to visit some of the houses that inspired this impressive 65-square dwelling. With its shallow-pitched roof, wide sheltering eaves and colonnaded poolside terrace, it’s an elegant tribute to Wright’s Prairie style.

But this isn’t the prairie. The bay is a minute away, the yacht club a stroll from this quarter-acre property on the north side of Mulgoa Street.

Flow, however, is the go. The living and dining rooms open to the garden, and the family room, which is nearest the pool, has five pairs of french doors to enable entertaining on a lavish scale. On the first floor, three bedrooms share two big balconies. Even the six-car basement garage has three getaways to the garden.

Enter via panelled timber doors. In the travertine foyer, turn left into the carpeted living room, which opens north and south to the garden and has an open fireplace. Across the foyer, double doors lead to the large study/fourth bedroom.

Follow the hall down the staircase and powder room to the dining room, snug in grey carpet. The hall’s pale travertine continues into the family room, which with its fireplace and easy access to the terrace and pool is a sweet spot for all seasons. The brown granite kitchen makes a handsome

FINAL WORD

backdrop and has Miele and Ilve appliances. An adjoining corridor leads to the walk-in pantry, bathroom and laundry.

The first floor has three double bedrooms, all with fully tiled marble en suites. The main bedroom’s en suite (via the

“THIS GOLDEN MILE HOME PROVIDES A WONDERFUL FAMILY AND ENTERTAINING EXPERIENCE FROM BEGINNING TO END.” JAMES PAYNTER - AGENT

dressing room) has spa bath, shower and twin basins.

The house has zoned climate control, ducted vacuum and home automation. There’s room in the garage for a cellar and workshop, depending on how many vehicles live there.

This unique property does the Wright thing by cars, too. ● ALISON BARCLAY property@domainreview.com.au Agent: RT Edgar, James Paynter 0418 390 133 Price: $9.5 million-$10.45 million Expressions of interest: Close 5pm, September 28

Open your camera and hover your phone over the app code to view the listing

SHORTLIST YOUR FAVOURITE HOMES WITH THE DOMAIN APP 18

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PORT MELBOURNE \ 140 ROSS STREET 4

3

2

Go straight to the top to hit the high point of this townhouse. The second floor is devoted to a main bedroom suite, and it’s here that a retreat opens to a magnificent terrace with a view north and east across the city skyline.

Imagine this on New Year’s Eve! The ground floor’s living and dining area, which opens to a covered terrace, heated pool and cocktail bar, is a hedonist’s delight. The marble kitchen has Smeg appliances. On the first floor, three double bedrooms include a second suite with a private balcony.

The property has a laundry, powder room and double garage. Oak floors and travertine bathrooms maintain the beauteous cool. ● ALISON BARCLAY Agent: Buxton, James Nicolaou 0438 398 254 Price: $2.5 million-$2.65 million Auction: 2.30pm, October 6

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As easy as opening your camera Open your camera and hover over the Domain App Code to view floor plans, beautiful images, and learn more about the location of a property.

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GREG HOCKING HOLDSWORTH

137 Richardson Street, Middle Park Offering unmatched lifestyle advantages moments from the beach, this elegant three bedroom period residence has been beautifully renovated to create an exceptional family home. Featuring a stylish open plan living and dining area effortlessly flowing to a rear courtyard, gourmet kitchen fitted with sleek Miele appliances and a contemporary bathroom. Complemented by a first floor main bedroom retreat comprising walk in robe, striking ensuite and superbly spacious living area. www.137richardsonstreetmiddlepark.com.au

406 Coventry Street, South Melbourne Behind a picturesque Victorian faรงade, this four bedroom residence delivers exceptionally spacious proportions and superb accommodation creating an enticing opportunity for a growing family. Underpinned by gleaming timber floors, this impeccably maintained residence is distinguished by a preferred northern orientation. Featuring a refined dining room, open plan living area, practical kitchen and two family bathrooms. Includes sundrenched rear courtyard, laundry faculties, hydronic heating and garage.

Albert Park 8644 5500 20

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Price Contact Agent Auction Sat 13th Oct at 11.30am Inspect Wed 1-1.30pm Sat 10-10.30am, Sun 11-11.30am Contact Simon Gowling 0422 234 644 Greg Hocking 0418 329 961

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Price Contact Agent Auction Sat 6th Oct at 10.30am Inspect Wed 12-12.30pm Sat 11-11.30am Contact John Holdsworth 0417 318 271 Kaye Vipond 0408 431 399

greghocking.com.au

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MIDDLE PARK 215 Richardson Street

3

2

1

VICTORIAN SPLENDOUR IN BLUE-CHIP LOCALE This character filled Victorian balconied terrace, positioned in one of Middle Park’s most prized tree-lined streets, offers a wonderful location and lifestyle. Comprising: Arched hallway entrance, front formal sitting and dining rooms separated by exquisite open fire places.

Well-appointed kitchen with adjacent bathroom and family area opening to delightful north-facing paved courtyard and storage shed. Upstairs: Gorgeous main bedroom featuring built-in robes and access to balcony. Two further double bedrooms, central bathroom and study.

Albert Park 03 9699 5999 24

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cayzer.com.au

• Only minutes’ walk to Middle Park Village, schools, public transport and beach • Pedestrian ROW access from Erskine Street • Hydronic heating throughout

View

Thurs & Tues 1-1.30pm, Sat as advertised Auction Saturday 13th October 12pm Contact Simon Carruthers 0438 811 601 Geoff Cayzer 9690 9782

Port Melbourne 03 9646 0812

ELWOOD 3/72-74 7 Broadway 74

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A Secret Oasis in Tr T opical Serenity This secluded 2 bedroom + study 1.5 bathroom contemporary townhouse is a holiday style getaway with an urban edge, featuring north facing warehouse style living & dining, Calacutta marble kitchen, 2 spacious bedrms (BIRs) with tropical courtyard; hidden study & double auto garage.

Auction: Sat 13th Oct 12.00pm Contact: Sam Gamon 0425 702 574 Guide: Contact Agent Rhianna Hoyle 0408 100 583

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4/9 Glyndon Avenue, Brighton

marshallwhite.com.au

145 North Road, Brighton

marshallwhite.com.au 26

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14 Dunoon Court, Brighton East

marshallwhite.com.au

30 Landcox Street, Brighton East

marshallwhite.com.au

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44 Victoria Street, Elsternwick

marshallwhite.com.au

4

MCKINNON 1/1 Claire St, McKinnon

28

3.5

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ELWOOD 104/29 Foam St, Elwood

2

2

LUXE LIVING IN THE COVETED MCKINNON ZONE

BAYSIDE LUXE TICKING ALL THE BOXES!

Nestled in a quiet cul-de-sac in the heart of the McKinnon zone, this 4 bedroom home puts the best of bayside on your doorstep. Open plan living features a entertainer’s kitchen with a seamless transition to an inviting alfresco space. Two master suites, opulent bathrooms, split system heating/cooling and video intercom complete this desirable package.

This luxurious 3 bedroom apartment is position perfect in the heart of Elwood. The open plan living zone features a designer kitchen and private terrace with sea breezes.

Bedrooms offer room-width windows capturing abundant natural light. There’s also bulkhead heating and cooling, video intercom and two secure underground car parks.

Open for Inspection:

Contact

Open for Inspection:

Contact

Wed 26 Sep 11:00AM - 11:15AM Sat 29 Sep 01:15AM – 01:45PM

Marianne Pitard 0457 619 222 marianne@steller.com.au

Thu 27 Sep 11:00AM - 11:15AM Sat 29 Sep 02:45PM – 03:15PM

Marianne Pitard 0457 619 222 marianne@steller.com.au

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$26,921

saved in traditional agent fees*

Yep, even the sales negotiation We do everything you’d expect from a real estate agent, except the commission.

SOLD 28 Grange Road, Sandringham

$7,891

saved in traditional agent fees*

David Cutler is saving Bayside from commisery Book a free appraisal at purplebricks.com.au or call 03 8594 3982

SOLD 30/69 Wellington Street, St Kilda * Fixed fee applies. Savings based on a comparison with traditional agent fees including 2.2% (inc GST) commission.

www.rodneymorley.com.au DOM A IN REV IEW

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2A 1B 1C

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17 Nicole Way Dandenong South

Mel 95 E3, 7days

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9546 6444

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Air Conditioning Now Before Summer Starts

8 WEEK AGED WHOLE BLACK LABEL PORTERHOUSE HALVES

Until sold out

McKinnon Heating & Cooling Showroom: 2 Nellbern Rd Moorabbin Each home is professionally engineered by our experienced team.

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ESSENCE & COSMO CHAIR $3100 Essence Extension Table 6 Seater Dining Set

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1300 296 505

*Scatter cushions and accessories shown are not included. *Terms and conditions apply, see in store for more details.