Domain Review Melbourne Times

PEOPLE & PROPERTY OF MELBOURNE

SEPTEMBER 19-25, 2018

LIANE MORIARTY

ON A WINNING STREEP

JIMMY BARNES THE SHOW GOES ON

DIANA CHAN

PERFECT MEZZE PLATE

LINDY RAMA-ELLIS SPRINGS BACK IN TO BUSIN ESS

MELBOURNE TIMES

The editor’s desk

At the Caulfield Cup Carnival this year, ambassador Lindy Rama-Ellis will be front and centre, peering beguilingly from beneath a hat tipped just so to accommodate a sip of champagne, at one of the biggest parties in town. Rama-Ellis became known when she was married to Olympian Michael Klim, and for her status as a Balinese princess.

Recently remarried, she is at her core an entrepreneur with the drive to juggle four children and a fledging business, and tell it like it is – which is that it’s not easy, but nor is walking in heels after a day at the track, and she does both fabulously. ●

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THE EDIT What we love at Domain Review

OUR COVER \ Entrepreneur Lindy Rama-Ellis.

Photographed by Carmen Zammit.

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

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MELBOURNE TIMES

Managing editor \ Alice Stolz

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I

COVER STORY

With a new love, baby and business, entrepreneur Lindy Rama-Ellis is proof that you should ‘never say never’.

f life begins at 40, then model and mother Lindy Rama-Ellis has hit the birthday milestone jackpot. She’s the new ambassador for this year’s Stella Artois Caulfield Cup Carnival and creative director of fashion label Rama Voyage. She’s proof that you can have it all – you just need to be super-organised.

Her life has come full circle since splitting from former Olympic gold medallist swimmer Michael Klim in 2016. They have three children together – Stella, 11, Rocco, 9 and Frankie 6 – but they’re in the full-time care of Rama-Ellis, who lives in Bali.

She married a second time just a few months ago in Italy, tying the knot with English property developer Adam Ellis.

“I never thought I would get married again,” says Rama-Ellis. “I felt scarred for life after my first marriage and didn’t think I would find love as easily as I did, being a single mum.

“But when I met Adam I had a total change of heart. I guess you never should say never. I did the opposite of what I thought I would because I met a man I deeply love.”

On her special day, she wore a lavish Toni Maticevski gown, said no to flowers and went barefoot. She also did her own hair and make-up.

“I have never been a fan of weddings. I find them boring,” she says.

“It’s chicken or beef and a rigmarole of sorts.

I wanted things to be more casual, so we went to a winery in Italy. It was super-relaxed.”

The couple welcomed their first child Goldie into the world in December last year.

Rama-Ellis didn’t stop to take time out, instead preferring to juggle work and family as best she could.

On the day we meet, Rama-Ellis feels torn between work – which sees her in Australia for two weeks – and a desire to be back with the kids in Bali. But before she gets there, there’s a trip to Hamilton Island and then Perth Fashion Week before she comes up for air.

“It’s fairly difficult, I won’t lie,” she says.

“I had to say goodbye to Goldie and Adam this morning as they were off back to Bali and it really hurt. My other kids are in Bali at school with mum holding the fort and it’s another week before I get back home to see them all,” she says.

“Yes, they get upset because I don’t see them for a little while, but it’s what we do as working mums. ‘‘In all honesty, I did wake up this morning

wishing I didn’t have to work. It’s a double-edged sword sometimes, but I think it’s important for my mental state to keep busy and work hard,” she reasons.

She started planning Rama Voyage during her pregnancy with Goldie and dropped the first season quietly. Now, with a second season in boutiques, she’s back with a store presence at Husk and designs Australian-made beach-to-dinner-date pieces for the woman on the move.

“I can’t wear denim cut-offs any more,” she laughs. “I dress age-appropriate and I created a range that was more stylised and reflective of me.

It can take you from the beach and pool to the dinner table,” she says.

After launching Milk & Co (a skincare label) with ex-husband Klim in 2008, Rama-Ellis wasn’t allowed to launch a competitive brand as part of their separation deal.

She chose to go into the fashion space instead.

“It’s onwards and upwards. I’ll find success in something else, but I did put a lot of love into Milk.

It was my baby,” she reflects.

A

s far as tackling the busy racing season ahead, Rama-Ellis is happy to be in the spotlight. “I never thought I’d be asked as a 40-year-old to be an ambassador for the races, but I think people want credible and relatable people,” she says.

“I am a mother of four and am as real as it gets,” she says.

Rama-Ellis says she was more relaxed with her fourth pregnancy, but still turns to Google to search for advice, like what age babies should start eating solids. “You forget things from one child to the next,” she says, admitting to winging it at times.

“In Italy, Goldie was chewing on pizza crusts and people told me you probably can’t introduce wheat so young. She seemed happy though.”

With a social media following of about 101,000 on Instagram, Rama-Ellis keeps it real with a mix of family snaps and fashion moments.

She’s tries to be down-to-earth in the busy world of media personalities, too.

“I have been around a long time but I find ways of reinventing myself,” she says. “There’s a lot of social media around and some get carried away with promoting a different side of life, but I think people want an honest reflection of your life, and I do just that – I show you who I am.” ●

Following her heart Wo r d s

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JA N E R O C CA ●

Ph o t o s

CA R M E N Z A M M IT

“I never thought I would get married again. But when I met Adam I had a total change of heart ... I met a man I deeply love.�

LINDY RAMA-ELLIS

Lindy Rama-Ellis is the 2018 Stella Artois Caulfield Cup Carnival Ambassador. She wears Kitx dress and Sylvy Earl headpiece, both available at David Jones.

Opposite page: Lindy and Adam Ellis on their wedding day in Italy.

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“When I started writing these books ... [I] was dealing with a lot of stuff that I’d pushed away and tried to forget.” JIMMY BARNES

ENTERTAINMENT

NIC WALKER

Jimmy Barnes is back to rock the Royal Melbourne Show – refreshed, reflective and ready to go.

Staring down his demons

M

PE T E R BA R R E T T

elbourne, 1988. When men wore mullets and prime ministers had the decency to stick around for at least a term or four. In February of that year, ex-Cold Chisel singer Jimmy Barnes took to the stage at the Royal Melbourne Showgrounds for Under The Southern Cross, a celebration of homegrown talent that also included Icehouse, The Angels, Mental As Anything and John Farnham. “I can remember everything, that's the curse,” jokes Barnes today of those wilder days, when drinking a couple of bottles of hard liquor daily was standard for him.

Thirty years later and “Barnesy” is back, booked to rock the Royal Melbourne Show on September 22 with a 90-minute performance of his greatest hits.

But he’s a changed man. Gone is the booze, the drugs and with them any dark thoughts they were soothing. He’s now 62 years old, with two best-

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selling memoirs: Working Class Boy (2016, recently released as a documentary) and Working Class Man (2017). “When I started writing these books it was about something that was part of me and dealing with a lot of stuff that I’d pushed away in the back of my head that I tried to forget. And all that stuff was killing me,” he says.

JIMMY BARNES \ Performs his greatest hits at the Royal Melbourne Show for one night only from 5pm, ADAM McLEAN

Wo r d s

Born James Dixon Swan in Glasgow, Scotland, Jimmy arrived with his family in Adelaide in 1962 at the age of five. Growing up with a boxer father prone to getting drunk and beating up his mother, young Jimmy began drinking himself at the age of nine and taking drugs at 11. The violence and poverty drove his mother to flee with him and his five siblings and he eventually took on the surname of his mother’s second husband, Reg Barnes.

As a teenager, music became Jimmy’s ticket to freedom, leading to four No.1 albums with iconic Australian rock band Cold Chisel and 11 as a solo artist. But beneath the fame and success something still wasn’t right.

“In about 2011 I got to the point where I really hadn't dealt with anything; it was literally killing me. I [had been] drinking myself to death every day for 40-odd years.” In a hotel room in Auckland, Barnes woke up, went to the cupboard and found his dressing gown cord tied to the rail.

“When I saw it I remembered that I'd actually been dangling off it [the night before]. And somehow I didn't die. I don't know, I'm a hard person to kill.”

This close encounter spurred him to seek professional help, and begin digging deeper into the dark places of his childhood. He now encourages others to talk about their own problems before it is too late.

After several years of self-reflection and speaking tours, the grandfather of 13 and great-grandfather of one is ready to let his music again do the talking.

“When you get up and you start a song like Working Class Man or Flame Trees or Khe Sanh and you see the audience light up – I just can't wait to play all of those songs, the songs that people know.” ●

September 22. Tickets included with entry price. ● royalshow.com.au Lifeline 13 11 14 ● lifeline.org.au

LITERATURE

Australia’s favourite novelist Liane Moriarty talks screen adaptations and Meryl Streep.

Wo r d s

Big little success

NIC WALKER

I

t wasn’t too long ago that Aussie novelist Liane Moriarty was being hailed as “the most successful author you’ve never heard of”. But the HBO adaptation of her 2014 novel Big Little Lies put paid to that. With an all-star cast led by Reese Witherspoon and Nicole Kidman, the series transported Moriarty’s characters from a fictional northern-beach Sydney suburb to Monterey, California, but the guts of the smart, dark and addictive tale remained the same, and everyone was talking about it.

It might be reasonable to expect that with season two in the pipeline and Moriarty’s eighth book for grown-ups, Nine Perfect Strangers, fresh on the shelves (Nicole Kidman has already picked up the TV and movie rights) she’d be living the high life, but Moriarty remains remarkably calm and good humoured about it all. “I was in my 40s before I experienced more than moderate success with my books, so I think I’m just too old and weary to lose my head,” she says.

“It might have been a different story if I’d written a smash-hit debut novel when I was 20. ‘‘I did lose my head trying to find the right dress to wear to the Emmys. That was very traumatic. I still have flashbacks.”

Although we’re dying for details, what happens next in the land of Big Little Lies is under wraps.

“I don’t think I’m allowed to say anything, except that I changed my book to suit the series,” Moriarty says. “So, some of the characters, for example Bonnie, have a different backstory than the one I gave them in the novel and, of course, I also created entirely new characters.”

What Moriarty can reveal is that the process for taking her story from page to screen has been different this time around.

“With season one, I basically just handed over the book and crossed my fingers, although I didn’t need to cross them too tightly, because I knew I was handing it over to brilliant people,” she says.

“With season two, I wrote a 50,000-word story – basically a novella – purely for the show. It was fun because I could focus on dialogue, rather than description, and I didn’t need to move my characters from room to room, which is always one of the most awkward things for an author to do. I wrote it all in present tense as if I was watching it on the screen.’’

Moriarty says she is still torn between glee and shock over the evolution of the project. For starters, an even more iconic name has joined the line-up for Big Little Lies round two.

“I had the audacious idea that Meryl Streep could

M E G C R AW F O R D

play the role of Perry’s mum [played by Alexander Skarsgard]. I was trying to come up with a name for the character and I thought I would find out Meryl’s middle name. I discovered her real name was Mary-Louise, which was actually perfect for the character. When I told the producers that I’d created a character for Meryl, they were teasing me saying, ‘Look at you, Liane. How Hollywood of you.’ ‘‘But somehow they made the dream come true.

They got me Meryl.’’ ●

MORIARTY ON THE WRITING PROCESS \ ■

I just sit at my computer and keep writing

until it’s finished. I make it up as I go along, so every day I’m also editing as I change my mind. I don’t write lots of different drafts because I’m always redrafting the work I did the day before.

■

Think of nothing else but the story – not

what makes a bestseller, or should it be double-spaced (yes), or should you make it more erotic, or suspenseful.

LIANE MORIARTY \ Talks about suburban

■

Edit, edit, edit.

underbelly satire for The Wheeler Centre on

■

Read On Writing, a memoir by Stephen

September 21.

King, and Bird Bird by Bird Bird by Anne Lamott.

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DIANA CHAN \ CHEF ST YLE

Vegging out in springtime

GREG BRIGGS

A

Instagram: @diana.chan.au

fter a cold and long winter, there’s nothing more inviting than spring’s first vegetables – bright green asparagus, spring onions, fresh peas, as well as some leftover winter staples like pumpkin and beetroot. I’ve created a vegetarian mezze platter to share with your loved ones.

Mezze (literally “snack”) is to the Middle East what antipasto is to Italy. It’s designed to share and generally eaten with the hands. Sit on the deck with a glass of mint tea or even a bottle of rosé. I’ve made this vegetarian but you can add sucuk, a Turkish sausage, or halloumi. Most ingredients can be found at Middle Eastern shops or gourmet delicatessens.

The best way to design a mezze platter is to hit the market, see what’s fresh and in season and cook it using spice mixes such as ras el hanout, baharat, dukkah or za’atar. Explore sauces or dips like harissa, baba ghanouj or tahini. It’s such a fun way to eat veggies. ●

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Mezze platter

Fava bean dip 2 cups cooked fava beans, available in tins 2 cloves of garlic Juice of 1 lemon Salt, to taste ¼ cup olive oil Beetroot powder, optional Grilled asparagus with labneh and toasted pepitas 1 bunch of asparagus 1 tbsp labneh (Greek yoghurt as substitute) 1 tbsp toasted pepitas (pumpkin seeds) Garnish or sides Turkish bread Good quality extra virgin olive oil (EVOO)

Method Start by roasting your pumpkin. Place the pumpkin on a lined baking tray and drizzle with some olive oil. Roast for 40 mins or until soft. Test using a fork to poke through.

■ In the meantime, make the soy butter by melting the butter in a pan and whisking in the soy. Set aside until pumpkin is ready and drizzle over.

■ To make the fava bean dip, place the cooked beans, garlic, lemon juice and salt and pulse in a food processor. Slowly drizzle in the olive oil as you are pulsing and process until smooth. Transfer to a serving bowl and set aside. Drizzle over some olive oil and sprinkle some beetroot powder all over the top. You can substitute this with paprika.

■ To cook the asparagus, place a pan or griddle on high heat. Drizzle with olive oil and place the asparagus in. Cook until nice and charred, about 3-5 mins. Remove and place on a serving plate. Add a dollop of yoghurt and top with some pepitas.

■ To assemble, place all three dishes on a large board and serve with some good EVOO, warm Turkish bread and a pot of mint tea. ● ■

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ENTERTAINING

Bringing it home Meet the designers and entrepreneurs reviving the iconic drinks trolley.

T

he art of ‘‘hometending’’ over a living room drinks trolley – a pastime among Australian homes in the early to mid-20th century – is making a comeback.

The return of this movement is underpinned by a growing appreciation among Australians for home entertaining – we have set aside the space in our houses for guests and we are being more inventive and creative in how we wine and dine them.

Local business owners are also adding to the interest, creating beautiful furniture to make and display drinks and mixers on fashioned from fine ingredients.

The range of drinks trolleys on the market has recently expanded to a point where even Kmart is producing their own take on the trend. At the other

end of the market are the more bespoke locally designed and produced pieces such the New York Drinks Cabinet by Grazia and Co ($2690). This cabinet can by fully closed when not in use, introducing an element of theatre, an atmosphere of celebration when guests arrive and all is unveiled.

“Bar carts were such a feature of so many midcentury homes, we wanted to bring back the glamour of this period and modernise what was such a classic piece,” says Grazia and Co founder Grazia Materia.

The label has also recently collaborated with Melbourne practice Techne Architecture + Interior Design on a shelving range, including a mid-height unit with an optional stone top that is often used as a bar.

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“Sharing a drink with friends and family in the home is such a big part of the Australian lifestyle,” Materia says. “People have become more discerning about their beverage choices over the years, and consequently are looking for an elegant, refined and sophisticated way to showcase their liqueur selection.”

Tait is another local label who have recently released a home bar product called the Trace Drinks Trolley ($1980). This piece is part of a new outdoor furniture collection designed by Adam Goodrum inspired by the laidback Australian outdoor lifestyle.

Of course, the most important part of any great home bar is the quality of beverage. To ensure you’re always prepared for guests, keep your drinks trolley stocked with fine spirits and a non-alcoholic cocktail mix such as Batch & Co, which is bottled in Australia.

Wo r d s

“A fine London dry gin is a must along with a sweet and dry vermouth, Campari, bitters, an aged rum, rye whiskey and a fine single malt,” says Batch & Co founder Thomas Kiltorp.

Kiltorp was previously named The Age Good Food Guide bartender of the year and is the brains behind several Melbourne bars, including The Collection Bar, Red Hummingbird and Emerald Peacock.

Growing your own herbs at home such as mint, basil and thyme is another great way to up the flavour and creativity of your drinks.

“People now seek experiences at home just as much as when they are out on the town,” Kiltorp says. “There’s nothing better than serving yourself and your guests a cocktail, or gin and tonic from behind the bar or via the cart. It feels special and sends the message of occasion.” ●

A M E LIA BA R N E S

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THE ROAST

Passion project

SIMON SHIFF

‘I

B R U N C H WIT H F L A I R AT H IAT U S

SPECIAL

OCCASION

was sick of seeing the same thing on Melbourne menus,” says Simon Tammesild, owner of the four-months-old, spiffy cafe Hiatus. “Or of dishes designed to share on social media, like Nutella hotcakes with a syringe in it.”

His mission? Change expectations of brunch.

After one conversation with young-gun Rory Greenwood-McNeair (ex Feast of Merit, Attica and Pei Modern), Tammesild knew he’d found the right chef.

The classics are all there – hotcakes and hashbrowns – but dishes have been reimagined, crafted into offerings that are more fine-dining than cafe-casual.

Wo r d s

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The house blend

Must-have dish

Coffee Bird white blend, a sweet, nutty roast

Corn and crab, a crepe-thin omelette of

for milk drinkers, or go the caramelly Kenyan

handpicked crab with charred vegetables

Kirura brewed in the clever dripper. ●

and greens. ●

“Crab and corn” is the downright star, an elegant crepe-like omelette of handpicked crab, poached in masterstock, with charred corn and baby leeks, and warrigal greens. It rocketed to fame, appearing in at least four publications in the cafe’s first month.

Hotcakes is a close second – if the most divisive.

“People either love it or hate it,” Tammesild admits, “and that’s cool, we like that.” For a start, the dish is savoury, a flavour explosion of native plum sauce, ginger custard, dill and persimmon. The hotcakes?

Oh, they’re pumpkin, like dense, stodgy scones.

Would I order it again? Probably not, but I’d take someone else there for the flavour mash-up alone.

Meal-sized rolls rock the takeaway cabinet, like a ● Hiatus ● 117 High St, Kew ● 0491 027 139

hearty, chunky reuben of corned beef brisket with housemade sauerkraut and Russian dressing.

Top-notch ingredients from sustainable boutique suppliers (St David’s Dairy, Milawa chicken) are also part of the deal, tying in with Tammesild’s zerowaste, root-to-stalk approach.

The space itself, an old pizza shop, has been given a lick of white paint, the tired floor tiles replaced by dark-brown boards. Out back, the suntrap courtyard is the place to bring the pup.

It’s a first-time venture for Tammesild (exStokehouse, Mr Miyagi) who leased the building without knowing what it would be.

“I needed to do something to rebuild my passion

for the industry.” On being a sole owner, he says, “It’s quite scary. There’s no one else to blame for anything. That’s a big learning curve, but we’re in it for the long haul.’’

The spring menu is firing. Expect a riff on the banh mi, a housemade milk-bun burger filled with deep-fried, soft-shell crab, peanut hoisin and pickled vegetables, and Hiatus’s take on the classic French dish “asperges et oeuf poche”, with a riberry brioche, asparagus spears and a quail egg.

“Kew is going through a rejuvenation,” says Tammesild, “It’s a real risk to challenge the status quo, but a lot of customers are loyal to us even in the first few months. It’s really satisfying.” ●

TELL US YOUR SUPER-HOT BRUNCH SPOT ● editorial@domain.com.au

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SAM WOOD \ FITNESS

Wise up to smarter snacking

W

henever I see clients who have been training hard, eating “healthy” foods, but not achieving the results they’re after, I take a good look at what they have really been putting in their mouth.

More often than not, I find that what they think are healthy choices are actually slowing down their progress. With so much clever marketing, it is no wonder that many people have been fooled into thinking that what they are eating or drinking is a “healthy product” when often, it simply is not.

Here are four examples for which a substitute could make all the difference between fast and slow progress.

SPORTS DRINKS \ This is one that I see too often and it always makes me cringe! Chugging down a Powerade after a session may feel great and give you

that instant hydration and lift, but it’s important to remember that these drinks are made for athletes doing an enormous amount of physical activity. Do yourself a favour instead by re-hydrating with some good old H2O. My tip is to spice up your water bottle with a tasty combination of lemon and mint, or even chuck in a few berries if you crave a slightly sweeter (but all natural) drink post-workout.

PROTEIN BARS \ In the past few years there’s been

plenty of hype about protein bars and while some of them can make a good snack eaten in moderation, always be careful of high sugar or salt content, or hidden ingredients like nasty unnatural additives and artificial sweeteners.

Remember – many of these bars are created with meal replacements in mind and are therefore seriously high in carbs. They also have a similar

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amount of calories to a Snickers. My top tip? Make your own muesli bars or protein balls – this way you know every single ingredient that you are putting into your body is a good one and isn’t going to slow your progress.

ISTOCK

FRUIT JUICE \ What could be healthier than

packing seven fruits into one drink? Unfortunately, this misconception is one that I see too many people falling for. In fact, it was something that in my earlier days I used to drink too, thinking it was healthy. While a juice is OK when you need a good hit of vitamin C, I never recommend having a large glass along with your lunch or as a pick-me-up. This is simply because of the sugars that are jam-packed into them.

Juicing releases the sugars of fruit but gets rid of the fibre content, meaning that you’re better off just to eat the fruit as is. Try to stay away from storebought juices in particular as an everyday choice – these often have unnecessary additives to extend their shelf life. Instead, opt for a homemade

smoothie and pack it with more vegetables than fruit as a more filling and satisfying alternative.

“HEALTHY” CAFE CHOICES \ While the health food revolution has been incredible and has really encouraged people to take responsibility for what they put in their mouths, I often see cafes offering “healthy” options swimming in high-sugar sauces, too high in fat or in massive serving sizes.

My advice is to get to know the best healthy alternative at your favourite spot. Meal prep really comes into play here, because if you have a delicious and healthy meal waiting for you in the office fridge, there’s no way you’ll be heading out for a bite to eat at the cafe round the corner.

Let’s be real – none of the above examples are going to kill you! Just try not to make them an everyday occurrence and focus on eating real food, this way nothing will be able to stand in the way of your progress. ● ● 28bysamwood.com

4 OR MORE IN ONE GROUP SPECIAL ENTER TRANSACTION AND ALL GET... www.ridedaylesford.com.au

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FEATURE HOUSE

DOWNLOAD THE DOMAIN APP SEE MORE IMAGES, FLOOR PLANS & PROPERTY DETAILS

PARKVILLE \ 187 PARK DRIVE 4

3

Parkville’s two-storey terraces are majestic reminders of a time in our history when Melbourne was newly marvellous and proceeds from the gold fields lined the streets with buildings of substance and ornate style.

Just three kilometres from the CBD, Parkville shows off some of the city’s loveliest buildings and finest achievements, including grand terraces, the old and new architecture of the University of Melbourne and the hospital and medical research precinct.

No. 187 is also close to the 181-hectare Royal Park, home to the zoo and sporting fields and historically significant for being the departure point for Burke and Wills in 1860 as they set out to cross Australia from south to north.

Behind the double-arched facade of this impressive terrace are classically elegant rooms and a contemporary kitchen and bathrooms.

The living and dining rooms have soaring ceilings, marble open fireplaces, decorated ceilings and are connected by double doors.

Next is the kitchen with a stone waterfall island bench, integrated fridge and freezer, Gaggenau appliances and excellent storage. This room opens to a brick paved courtyard (a potential car space), while the lower ground floor has a cellar, storeroom and large laundry.

The first floor houses three bedrooms, a study/fourth bedroom with bookshelves and a bathroom. The main bedroom has an en suite and this, and one other, have builtin wardrobes and open fireplaces.

Baltic pine floors are laid throughout and decorative

FINAL WORD

cornices, deep skirting boards, chandeliers and arched doorways are all elegant reminders of the home’s heritage.

An extensive renovation has added new hydronic heating and ducted air-conditioning, and the home has been

“ONE OF MELBOURNE’S MOST PRIVILEGED ADDRESSES, THIS SOUTH PARKVILLE RESIDENCE IS ENHANCED BY A SYMPATHETIC RENOVATION TO DELIVER REMARKABLE SPACES OF SPECTACULAR SCALE.” ANDREW SMITH - AGENT

newly rewired and re-plumbed. It has a smart alarm with CCTV monitoring, intercom system, commercial IT and networking, plantation shutters and new roof insulation.

Transport is close by and takes just minutes to reach the CBD. University High School, North Melbourne Primary School and the University of Melbourne are also nearby. ● BEVERLEY JOHANSON property@domainreview.com.au Agent: Kay & Burton, Andrew Smith 0413 309 605 Price: $2.8 million-$3.05 million Auction: 11am, September 22

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NORTHCOTE \ 131B MITCHELL STREET 4

3

2

Shiny bright and brand new, this contemporary home is within walking distance of schools, cafes, shopping and transport. A formal living room welcomes at the front, followed by a bedroom with en suite and walk-in wardrobe.

At the rear, the living, dining and kitchen area is sleek, warm and stylish. Oak boards line the ground floor. The black and white kitchen has Miele appliances, a rose gold mixer tap, mirror and window splashbacks and handle-free cabinetry.

This area overlooks the courtyard and the equally smart garage at the rear. Upstairs is the main bedroom with walkin wardrobe and en suite, a stylish family bathroom, study and two family bedrooms. â—? BEVERLEY JOHANSON Agent: McGrath, Anthony De Iesi 0407 803 501 Price: $1.75 million-$1.8 million Auction: 1.30pm, September 22

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29A Rushall Street Fairfield .................................

lovere.com.au 3 Bed | 2 Bath | 1 Study | 1 Parking .................................

In a residential location prized for its wonderful mix of lifestyle attractions, this spacious 2 level home has only the finest quality fittings to accentuate expansive open plan living areas.

Features; sitting room/home office with atrium, 3 bedrooms, separate living zones filled with natural light from 2 tranquil courtyard gardens. .................................

Auction Saturday 6th October at 2.00pm Open Thursday 20 September 6:15 to 6:45pm & Saturday 22 September 12:30 to 1:00pm .................................

Bill Kyriakopoulos 0419 008 008 Theo Angelopoulos 0414 813 160 9480 2288

Yep, even the marketing

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

Eamon Chau is saving Inner City Melbourne from commisery Book a free appraisal at purplebricks.com.au or call 03 8594 3982

* Fixed fee applies. Savings based on a comparison with traditional agent fees including 2.2% (inc GST) commission.

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FITZROY NORTH 4 LIVERPOOL STREET E ET INNER CITY T APPEAL TY A rare opportunity to invest in a slice of this tightly held precinct of inner city Melbourne, for sale for the first time in over 60 years. This fully refurbished double fronted period home is a fantastic blend of history and contemporary design. Featuring 3 generous sized bedrooms, separate lounge room, beautifully refurbished bathroom and kitchen, laneway access and amazing rear yard that off f ers plenty of ff potential to further extend and or enhance. Walking distance to cafes, restaurants and only a hop skip and a jump to the tram line into the city. This truly is the definition of location.

nicholsonre.com.au 26

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3A 1B 1C

EAS A T MELBOURNE AS 1137 HODDLE STREET E ET

3A 3B 1C

With an enviable East Melbourne location, this house will be one you want to make your own. The staircase entry leads to light filled, first floor, r boasting an adjoined dining and modern r, kitchen with stone bench tops and stainless appliances that leads out to a roofless outdoor area. First floor also has separate living room and 2BR each with ensuite. The top floor master suite demands your attention. The huge space has an ensuite and double side-by-side robes. Features: Undercover parking, European laundry, double glazed windows, polished floor boards, heating and cooling.

Private Sale

Immaculate 2 Level To T wnhouse with City Views!

Auction

Sat 6th October at 12 pm

Inspect

Wed 5.30 - 6 pm Sat 11.30 am - 12 pm

Contact

Alex Djorgonoski 0411 701 122 Nick Djorgonoski 0411 604 622

Brunswick 9387 0966

Price Upon Application

Inspect

Inspections strictly by appointment

Contact

Gabriel Mercuri 0411 701 133 Domenic Zanellini 0404 878 879

Reservoir 9460 2541

10 St Ninians Road, Brighton

4

3.5

4

Live the luxury Brighton lifestyle on St Ninians Rd with this stunning 4 bed, 3.5 bath

EXPRESSIONS OF INTEREST

CONTACT

family residence designed by Jon Friedrich Architects! Enjoys formal lounge & dining,

Closing Tue 25th September at 5pm

Justin Follett

0405 996 822

large family & meals, kitchen with Miele appls, 2 beds with ensuites, basement 4th

INSPECT

Marcus Heron

0424 696 822

bed/living with ensuite, 2 balconies, courtyard, and 4 car garage. Walk to beach.

Thur 1.15-1.45pm & 6.15-6.45pm

Victo t ria Mc to M Naught 04 0 59 996 822

Sat 12-12.30pm

follettco.com.au

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Trades & Services

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www.tbr.net.au

Heritage Woven Wire & Gates are Powdercoated in 8 standard colours. They are also available in a galvanised finish. Gates come in 7 different pedestrian and driveway styles.

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Antennas

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OUR SERVICES INCLUDE Switchboard upgrades Ĺ˝Ç ĹśĹŻĹ?Ĺ?Ĺ&#x161;Ć&#x161; Ĺ?ĹśĆ?Ć&#x161;Ä&#x201A;ĹŻĹŻÄ&#x201A;Ć&#x;ŽŜĆ?

Split system service Ä&#x201A;ĹśÄ&#x161; Ĺ?ĹśĆ?Ć&#x161;Ä&#x201A;ĹŻĹŻÄ&#x201A;Ć&#x;ŽŜĆ?

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Fast drying hot vapour steam cleaning system uses 70% less water. â&#x20AC;˘ $29per room â&#x20AC;˘Stairs $35 â&#x20AC;˘ Halls $22 Max. room 15m3. Minimum charge $80. Prices are all inclusive.

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FIVE STAR REBLOCKING & UNDERPINNING Full Insurance All work Council approved 15 years guarantee All Council permits supplied 100% computer levelling Concrete pump used 15 years experience For a free quote and advice

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AARON & JOHN’S DEMOLITION & RUBBISH REMOVALS • Demolition Specialists • Backyard Cleanups • Concrete Broken or Cut & Removed • Tree Lopping & Removal • Rental Cleanups • Deceased Estate Cleanups We Take Anything Away

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18 ALBEMARLE STREET . WILLIAMSTOWN 3016 . T: 8383 3271 . SWA10707B WWW.THECHERRYTREEGARDEN.COM

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2SHQ KRXUV

Manhattan Terrace 554-556 Swanston St, Melbourne

SWA4281be

Just Open Silk Lotus

Classifieds deadlines for Wednesday 3rd October issue of the Domain Review Melbourne Times are as follows:

THURSDAY 27th SEPTEMBER Classifieds - 1.30pm

Ladies Welcome

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32 Montefiore Street Fairfield

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9482 3835

Mel: 31A8 swa6413b

$100/ 30mins Open 7 days

48 Davies Avenue, Sunshine North 9364 0770 SWA6566B V

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Guaranteed takings of $2,600 pw. General cleaning contracts avail with leading brand company Cheap As Chips. Current operators currently taking in excess of $3,500 per week.

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9416 1043

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03 9347 6000 (2hr meter parking out front)

AFL Grand Final

3 Johnston Street, Near Smith St. Cnr., Collingwood

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Come find Italian food with a modern twist at our restaurant, Remezzo on North Road, in the Ormond area. If you’re a food lover, then you’re going to fall in love with our menu selection!

Prosciutto, and even the popular Hawaiian are on the menu; the gang’s all here. In the mood for something different, try one of our Seafood dishes, or the wildly popular Spaghetti Bolognese.

At Remezzo, there is something to please any appetite. Place an order for takeaway now and be privy to the very best food in town.

B.Y.O. Tuesday – Sunday 4.30pm – 9.30pm CLOSED MONDAY’S. We Do Delivery As Well As Takeaway

Open Tuesday - Friday 10am-6pm & Saturday 10am-5pm

www.funkyspex.com

FACTORY DIRECT CARAVANS FROM $39,990 Finance Available

9696 9199

Full Ensuite, Reverse Cycle Aircon, Rollout Awning, Solar Panels, Batteries

45-47 Tope Street, South Melbourne SWA5109BE

KATE 45y.o, size 10, busty brunette, warm and affectionate. 0499 784 471 SWA 3453XE

Phone - 1300 Escort 1300 372 678.

24hrs/7 days. swa4281be.

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1193032-LN31-15

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568 North Road Ormond Ph: 9578 8576 www.remezzopizza.com.au

in Ormond.

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