Domain Review Eastern - September 18, 2019

PEOPLE & PROPERTY OF MELBOURNE

ENTERTAINMENT

BEHIND THE HANDMAID’S CAMERA

DIANA CHAN

RECIPE: CREME OF THE CROP

REAL ESTATE TAKE A TOUR THIS WEEKEND

MICHAEL MOSLEY

MELBOU RN E’S TU RN TO LE A RN HE A LTH Y H A BITS

EASTERN

SEPTEMBER 18-24, 2019

The editor’s desk

If losing winter’s woolly layers of clothing is leaving you feeling exposed, you will want to be at Hamer Hall on September 27 to hear Dr Michael Mosley speak. The British physician, producer and science journalist practises what he preaches as the creator of the 5:2 Diet, which has legions of devotees here and abroad. If you are curious about how the body works and hungry to hear weight-loss myths busted, Mosley’s long-awaited speaking circuit – which includes questions from the audience – is for you. Journalist Jane Rocca spoke to him for this week’s cover feature. ●

SWEETEST THING \ Little Woods’ silicone teethers,

ART DIRECTION \ Brazilian illustrator Ana Strumpf

bibs and tableware for the tiniest members of the

adds her flair to Chadstone’s spring/summer 2019

family have been designed by someone in the know –

fashion campaign, coupled with this season’s trends,

Melbourne mum Jade Wood. ● littlewoods.net.au

including utility (pictured). ● chadstone.com.au

THE EDIT What we love at Domain Review

OUR COVER \ Dr Michael Mosley, photographed by Carsten Windhorst.

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 Picture editor \ Leigh Henningham Senior designer \ Colleen Chin Quan Designer \ Emma Staughton Editorial assistant \ Hailey Coules Managing editor \ Alice Stolz Chief executive officer Domain Group \ Jason Pellegrino Real estate sales director \ Mitch Armstrong \ 0438 820 767 mitch.armstrong@domain.com.au

Is your mag missing? Distribution \ 1800 032 472 distribution@domainreview.com.au

REVIEW Domain Review is published by Domain Holdings Australia Limited and is printed by Elephant Group (Aust) Pty Ltd, 24c Victoria Street Windsor VIC 3181. All material is copyright.

EASTERN

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FIRST PERSON

““I am Brendan Podger ” … a lost property officer for Metro Trains I’ve been a lost property officer since October

2017, but I started working part-time for the railways in 2006 on the barriers at Flinders Street just before the Commonwealth Games. That was a fun fortnight.

The lost property office is attached to Flinders Street Station. When items are handed in at stations around the network, stations report their lost property to my office and I enter everything into a central system. Lost items don’t actually come to my office.

Whenever you do a search of lost property for Metro Trains, it comes up with my number, so people can call my office and if something’s been handed in, I can direct them to where it is and they can go and pick it up.

Somebody comes into the office at 6.45am and starts entering any lost property that came in overnight. I take over at about 8am or 9am, before going through the list to make sure I’m aware of what’s come in. I answer calls from stations and customers and ensure the databases are updated.

As more people travel, we get more lost property calls. In May, 2300 items were handed in. Keeping up with it is one of the job’s biggest challenges.

I enjoy connecting with people and being able to connect them with their lost items. When I start in the morning, I scan through what’s come in overnight, and I love it when I know I’ve spoken to a person and I’m going to be able to call them with good news. It’s a bit of a rush, actually.

People can be distressed about losing their items, and I assure them that we’ll do our best to find them. A hard part of the job is when we need to tell them we’re unlikely to find something – they might have been calling every day for ages. It’s especially difficult when it’s something precious.

I often wonder how certain things get lost. Last year, someone lost a four-foot purple gorilla during Moomba. Another time, a theodolite was handed in.

I called the phone number on it multiple times for six months but no one ever claimed it.

Sometimes bundles of cash in envelopes are handed in. There’s been everything from power speakers to the top half of an industrial chef’s julienning machine – no one ever called up about that either. How do you lose those things? ●

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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JA N E R O C CA

nternational best-selling author and creator of the 5:2 Diet, Dr. Michael Mosley returns to Australia for a spoken-word tour this month.

The British physician and science journalist talks the benefits of fasting, reveals why rapid weight loss is good for you and how the Mediterranean diet can help you live longer.

Mosley last visited our shores in 2017 and admits a lot has happened in science since when it comes to understanding the human body.

His new book The Fast 800 gives dieters looking towards summer reasons to be cheerful. It promotes rapid weight loss as a good thing and, when done properly, can keep weight off as long as you follow his formula. To make life easier, it includes easy and low-carb recipes written by his wife Dr Clare Bailey and Justine Pattison.

“The Fast 800 is based on a lot of human research that’s taken place in Glasgow and Newcastle where rapid weight loss can actually stay off. There’s science to prove that losing it quickly can have health benefits and isn’t as radical as it may sound,” Mosley says.

Where the 5:2 Diet promoted eating normally on five days with two days restricting your calories to 500 a day, the improved version limits eaters to 800 calories with more flexibility on the other days.

“I wrote the 5:2 Diet back in 2012 – a lot has happened in seven years and science moves on,” Mosley says.

“Eight hundred calories seems to be low enough to do all the desirable things you want it to do in your day, and high enough to be able to stick to.

“I’ve made that change because that’s where the science has pointed to be most beneficial. Once you reach where you want to be, moving onto the 5:2 and then a Mediterranean diet is something I strongly promote.”

Mosley’s own diagnosis with type 2 diabetes in 2012 prompted him to research sugar and fasting, how our body responds to it and the science behind his dieting theories. “I always thought of myself as a bit slim, but when I look back at photographs from that time I wasn’t that slim,” he says.

“I had slowly put on more weight and was close to 90 kilos back then. My waistline was too big.

“That tipped me into becoming a diabetic like my father and I wanted to find a way to treat diabetes without medication. I lost 10 kilos and kept it off since – sometimes it’s a struggle as there is so much temptation around. I find chocolate hard to resist.”

Diabetes Australia says the chronic condition is increasing at a faster rate than other diseases such as heart disease and cancer. Type 1 diabetes accounts for 10 per cent of all diabetes while type 2 diabetes accounts for 85 per cent and increasing.

Mosley says groundbreaking research is occuring

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The science behind staying in shape in Melbourne with Professor Felice Jacka, the director of Deakin University’s Food and Mood Centre, at the forefront of this new revolution.

“Dr Jacka has done a lot of research into food, weight and our moods. There’s proof that depression and anxiety is caused by inflammation in the brain and that eating with a Mediterranean diet helps reduce that,” Mosley says.

“I am increasingly aware of the microbiome in the gut and its impact on mental and physical health. I touch on it in the book and the cutting edge research is happening in your city.”

M ISTOCK

I

Wo r d s

“We introduced a sugar tax in the UK, and I imagine Australians must be considering that.

We’ve done it with tobacco and it’s now sugar’s time.”

osley, a married father of four who lives in the UK and hosts shows on the BBC, ABC and SBS, says his wife can resist sugary foods more than he can.

“Clare happily snatches a sweet out of my hands when she sees it,” he smiles. They avoid processed foods at all costs. “I eat a lot more fermented foods these days from sauerkraut to yoghurt. It’s become a big thing over the past few years and more people are making kombucha and eating kimchi. The science shows this is great for gut health,” he says.

According to the Australian Institute of Health and Welfare, the average life expectancy for Australians is 82 and Mosley says we should make the most of the great forecast ahead.

“Australians have a good life expectancy, but what would be good is to live those extra years in good health. You can do that by making some changes to the way you live now,” Mosley says.

“The biggest challenge is tackling obesity and our obsession with junk food. Research by Professor Jacka has shown that it is not enough to eat healthily 60 per cent of the time; and that eating junk undoes the good you’ve done.

“We introduced a sugar tax in the UK, and I imagine Australians must be considering that.

We’ve done it with tobacco and it’s now sugar’s time.” ● MICHAEL MOSLEY: WONDERS OF THE HUMAN BODY \ Hamer Hall, Arts Centre Melbourne, September 27. Tickets on sale.

● michaelmosley.co.uk DR MICHAEL MOSLEY

● artscentremelbourne.com.au

COVER STORY

CARSTEN WINDHORST

British good food crusader Dr Michael Mosley is back in Melbourne, testing new theories around weight loss and how best to eat.

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ENTERTAINMENT

M

Melbourne director

elbourne-based director Daina Reid has scored her first Emmy Award nomination for The Handmaid’s Tale second season episode “Holly”. It’s also the first time she’s directed in the US and finds herself competing against the directors of Game of Thrones and Killing Eve for the top honour.

Reid will be in Los Angeles for the awards ceremony on September 22, and will be taking her husband along for the red carpet ride.

“I can’t wait,” she says while taking the call for this interview on a train and bus transfer.

Rewind a few weeks ago and the Melbournian had no idea she’d been nominated. It was while checking her phone after waking that she saw a text message that read “congratulations”.

Reid, who made a name for herself as a director for TV series such as Paper Giants, The Secret Life of Us and Stan series Romper Stomper Stomper, says working in the US has been a great experience. She spent more than four-and-a-half months there, but certainly missed her kids and husband while away.

“My family came to visit, but it’s nothing like all waking up in the same house and all eating together,” Reid says. “But when the opportunity to work on an episode came up, I couldn’t say no.”

Reid says being nominated is a thrilling career moment.

“All those years I spent working on Australian shows and telling those stories certainly put me in a great position when I started on Handmaid’s Tale – I felt confident enough to do that job well,” she says.

Reid says working in the US as opposed to Australia is vastly different.

Daina Reid has scored her first Emmy nomination for The Handmaid’s Tale episode “Holly”, below left.

Red carpet ride

HULU

The Melbourne director lauded for her vision of Gilead.

“The budget to do things is the biggest one and we tend to have to get things done really quickly here, [and] in the US there’s still that emphasis but not as much.” Reid’s winning style comes down to understanding the vulnerability of a character.

“I always start with a script first and take notice of what it says to me,” she says.

“I get that story in my head and go from there. I have always been aware of vulnerability of characters and part of my style is getting into that emotion and find out what is driving them.”

Reid, who started out doing comedy on ’90s TV show Full Frontal, says she always wanted to act but chose directing instead.

When she got her first gig to direct Blue Heelers

she got a taste for a career she has thoroughly enjoyed ever since.

“I never did stand-up comedy, that would be the scariest thing I think, and I admire many colleagues who do that, but for me I found my feet in directing and have loved every opportunity,” she says.

A five-time AACTA/AFI award nominee, Reid was also the 2017 recipient of the Australian Director’s Guild’s Michael Carson Award, presented for her overall contribution to Australian TV drama directing. “It’s exciting at this stage of my career to see things take off in the USA and I hope to do more there. I won’t say no to that.” ●

Wo r d s

JA N E R O C CA

“All those years I spent working on Australian shows and telling those stories certainly put me in a great position when I started on Handmaid’s Tale.”

DOM A IN REV IEW

9

DIANA CHAN \ CHEF ST YLE

Creme de la creme

GREG BRIGGS

C

Instagram: @diana.chan.au

reme catalana in Spain or creme brulee in France is a classic dessert otherwise known as burnt cream. The concept is a custard that has just set with a nice crust of burnt-sugar topping.

When I see this on a menu, it is definitely something I will order. It’s light and creamy, and I love when the chef pushes the sugar a little darker to take on a slightly bitter taste.

Here’s my play on a pandan-infused creme catalana.

Pandan (or screwpine leaves) is used a lot in Southeast Asian cooking. It is like what vanilla is to Westerners, with a floral scent reminiscent of hay but also sweet and musky, similar to almond or vanilla.

It can be used in soups, infused into a liquid, for colouring, cooking rice and in both sweet and savoury dishes. Sometimes, it is used to wrap meat, seafood and even desserts. ●

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Artist impression

Pandan-infused creme catalana Ingredients (Serves 6) 500ml full fat milk 6 pandan leaves, tied into a knot 1 cinnamon stick ∏ tsp vanilla bean paste 7 large egg yolks ∏ cup caster sugar, extra for brulee ∏ tsp cornflour Fresh figs or raspberries (optional), for garnish

■

■

CHRISTIAN ROCCHI / EMMA ROSEN

■

Method ■ Place the milk, pandan leaves, cinnamon and vanilla bean paste in a saucepan, then gently bring to the boil.

■ Remove from the heat and allow to infuse for 15 minutes.

■ Meanwhile, in a mixing bowl, whisk the egg yolks, sugar and cornflour together until the mixture turns pale and creamy.

■ Pass the infused milk through a sieve and discard

■

everything else. Return the milk to the clean saucepan and place over a medium heat.

Just before it reaches boiling point, gradually add the egg mixture, whisking continuously for about 5-7 minutes or until it begins to thicken and coats the back of a wooden spoon. You need to ensure you keep whisking so the egg does not curdle.

Remove it from the heat and pour into individual ramekins or traditional clay dishes.

Cover each ramekin with a disc of greaseproof paper to prevent a skin from forming, and let it cool before putting it in the fridge.

To serve, remove the greaseproof paper, sprinkle 1 tablespoon of sugar on top of each creme catalana and use a blowtorch to caramelise. If you do not own a blowtorch, place the sugared creme catalanas on a tray under a preheated gas grill for a few minutes, until the sugar turns golden brown. Allow the sugar to harden, then serve immediately, garnished with figs or raspberries. ●

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MAZDA

94 8 0 3555 maxkirwan.com.au

Private Buyers only. All offers presented are not available in conjunction with other offers and apply to new vehicles purchased during September, that can be delivered within the month of September 2019. All Mazda3 and Mazda2 models are excluded from 3 years free scheduled servicing and free accessories offer. #3 years free scheduled servicing applies to up to three standard scheduled services (as specified in the Service Warranty Booklet) for the first three years or 30,000km for Mazda6, CX-3, CX-5, CX-8, CX-9 and MX-5 or 45,000km in respect of BT-50, whichever comes first. Free scheduled maintenance services must be redeemed within specified service windows and is of limited scope. ^ $500 Genuine Accessories offer applies to a specifically designed Accessories Pack for Mazda6, CX-3, CX-5, CX-8, CX-9, MX-5 and BT-50 models. Offers end 30/09/2019.

LMCT 1293