Domain Review Melbourne Times

PEOPLE & PROPERTY OF MELBOURNE

OCTOBER 10-16, 2018

JAMIE OLIVER

SEDUCTIVELY SIMPLE SEAFOOD

SAM WOOD

QUALITY OVER QUANTITY

PROPERTY

NEW WORLD ORDER K IT W ILLOW & TIM FL A N N ERY CH A MPION CH A NGE

MELBOURNE TIMES

FIND A NEW FAVOURITE

The editor’s desk

FRESH PHOTOGRAPHY

A fashion designer and a scientist walk onto a sandbar ... the rest, they hope, will change history. Kit Willow and Tim Flannery are conservationists from different walks of life, but with a shared environmental purpose and passion.

They met our journalist Jane Rocca on a Climate Council research trip to Heron Island in the Great Barrier Reef. Willow’s label, KITX, was among the sustainable brands invited by the Duchess of Cambridge to a Commonwealth exchange program this year – from a garment studio to Buckingham Palace and Heron’s shores, the world is listening. ●

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THE EDIT What we love at Domain Review

OUR COVER \ Kit Willow and Tim Flannery on Heron Island. Photography by Cloudy Rhodes.

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 marketing & editorial officer \ Melina Cruickshank

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TJX AUSTRALIA

Jason Pellegrino

MELBOURNE TIMES

Chief executive officer Domain Group \

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COVER STORY

Fashion designer Kit Willow and scientist Dr Tim Flannery share an eco-minded mission.

THE FABRIC of LIFE 4

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“We are powerful entities on the planet ... and it’s time to man up and realise you have to change.”

DR TIM FLANNERY

W

hen Australian fashion designer Kit Willow launched a sustainable fashion line Kitx in 2015, she put the planet before large profits and modelled her new business on a win-win ideology.

It was during a year off after departing Willow, her first fashion brand, that she had her business epiphany. She wanted to reinvent her own fashion wheel by sourcing ethical fabrics, working with mills that minimised water waste and pollution, and one where artisans were able to give back to their communities.

“I had to create a brand that minimised the use of materials and its impact on the environment,” says Willow, who was inspired after meeting industry expert Jochen Zeitz in 2013 – the man behind the B Team with Sir Richard Branson – who found profitable ways for business to be eco-friendly.

“With manufacturing being one of the planet’s greatest pollutants, I knew I had to do something,” Willow says.

“But, I personally wanted to address sustainability without compromising desirability, and there were no Australian brands doing it.”

Discarded plastic found on the ocean floor is repurposed into a sultry, black body suit in Kitx’s resort collection for 2019. It’s an achievement she’s proud of. The luxury garment is made from econyl – a sustainable generation process developed by Italian company Aquafil, which produces 100 per cent recycled textile yarn.

“They remove fishing nets from the ocean and turn it into a nylon thread, which is then made into a fabric using solar power in Italy,” says Willow.

“That’s a great example of a win-win. We’re reversing negative impact into a positive and taking something that doesn’t belong in the ocean and

harming marine life, and turning it into a thread. I really feel this is where technology and commerce needs to go in the future.”

Her mission to save the planet one eco-frock at a time has also caught the attention of acclaimed Australian scientist, writer and conservationist Dr Tim Flannery. He has written more than 27 books on climate change and last month hosted a Climate Council research trip to Heron Island on the Great Barrier Reef alongside Willow to discuss the impact of fossil fuels and carbon emissions on coral life.

“It’s what I call a wicked problem,” Dr Flannery says. “It has taken us 200 years to get where we are.

We built a life on fossil fuels and now there’s costs for doing that.

“If people don’t believe we have an influence on the planet, I think they’re not seeing the big picture,” he says.

“Just look at the earth at night – it’s lit up like a Christmas tree. We are powerful entities on the planet and the atmosphere is 500 times smaller than the ocean. We are changing the composition of the atmosphere, and it’s time to man up and realise you have to change.”

T

hroughout history, protest has always been a powerful tool of self-expression and freedom. Bob Dylan did it through folk songs while 6000 French students spurred a social uprising in Paris in May 1968. Willow says a new revolution is happening in 2018 and consumers are voting with their conscience.

“Consumers are ready now,” she says.

“There is a global awareness now which is stronger than ever. More people are asking for sustainable choices. If my business model is successful then others will think of doing business

Wo r d s

JA N E R O C CA ●

Ph o t o

this way – that’s when I know I will have achieved what it set out to do.”

Willow was one of the designers featured at the Commonwealth Fashion Exchange at Buckingham Palace this year – an initiative founded by film producer and eco-activist Livia Firth – in which she and craftswomen from the Solomon Islands combined on a dress that used no dyes or machines.

She still works closely with artisans and sources through trusted bodies such as Fashion Revolution and Artisans of Fashion.

“Working with artisans is the key to low impact.

The weaving is made by hand, it’s got the human touch and it’s old world. We have to keep that going,” says Willow.

Fabrics with minimal impact on the environment include organic cotton (because no chemicals or pesticides were used), hemp, linen and silk. Viscose and cellulose fibres that have been consciously grown (no forests were cut down in collecting the wood pulp to make it) – are better choices than pollutants like polyester and nylon.

What does the Great Barrier Reef have to do with fashion and politics? Plenty, according to a new Climate Council report that estimates a repeat coral bleaching is likely every two years by 2034 under current greenhouse gas pollution rates.

“We have to go from a carbon-emitting economy to a carbon-absorbing economy one,” Willow says.

“And we have to listen to scientists like Tim Flannery, and put them on a pedestal. Warming oceans is no accident – it’s linked to carbon emissions, and we need to take notice of what we’re doing to the planet and start making decisions that limit the devastation. If you don’t have a sustainability strategy as a business, you’re dead in the water.” ●

C L O U DY R H O D E S

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JAMIE OLIVER \ CHEF ST YLE

Add a little dark drama to dinner

T

his is a really fun, simple, visually exciting and incredibly tasty pasta. It’s quick to make, and with a nice cold glass of white wine on the side it’s a joy to share with someone special. You should be able to get squid ink in good supermarkets or from your fishmonger, but if not you’ll find it’s just one click away online. ●

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

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Squid Spaghetti Mussels, parsley, white wine, chilli & squid ink

Serves 2 15 minutes

mussels, pop the lid on and leave for 3 to 4 minutes, or until the mussels have opened (discard any that remain closed).

■

Meanwhile, pick and roughly chop the parsley leaves. Once cooked, use tongs to drag the pasta straight into the frying pan, letting some starchy cooking water go with it.

Sprinkle in the parsley, then toss over the heat for 1 minute, loosening with an extra splash of cooking water if needed.

Dish up, drizzle with a little extra virgin olive oil, and tuck right in. ●

CALORIES 510kcal FAT 20.6g SAT FAT 3g PROTEIN 24.7g CARBS 60.3g SUGAR 4.1g SALT 0.8g FIBRE 3g

Cascade by Manutti

250g mussels, scrubbed, debearded, from sustainable sources 150g dried spaghetti 2 cloves of garlic ¼ of an onion ½ a fresh red chilli Olive oil 2 anchovy fillets in oil, from sustainable sources 100g baby squid, cleaned, from sustainable sources 100ml Greco di Tufo White wine 2 teaspoons squid or cuttlefish ink, from sustainable sources ½ a bunch of fresh flat-leaf parsley (15g) Cold-pressed extra virgin olive oil

Method ■ Pick through the mussels and tap any that are open – if they don’t close, discard. Cook the pasta in a pan of boiling salted water according to the packet instructions. Meanwhile, peel and finely chop the garlic and onion, finely slice the chilli and place it all in a large frying pan on a high heat with 2 tablespoons of olive oil and the anchovies. Fry, stirring regularly, while you finely slice the squid into rings, keeping the tentacles whole. Stir the wine and squid ink into the pan and let it reduce by half. Add all the squid and the

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SUNDAY SESSIONS

Time to raise a glass Sunny days stretching into balmy nights demands a fabulous drink.

Wo r d s

JA N E R O C CA

S

pring is a time for new awakenings and, with the changing of the seasonal guards, it’s time to welcome new fruits and floral spirits to your drinking palette.

This is the time cocktail lists turn over a new leaf and introduce fresh mixes to whet summer-chasing appetites. We’ve found some of the best places to get your spring fix in Melbourne with some new twists on classics and some rustic varieties as well.

The recently renovated cocktail lounge The

B L O O D & SA N D F R O M RY N E

Everleigh in Fitzroy is the ideal place to find a barstool and toast a new season. The bar has created a Grapefruit Collins that adds freshly squeezed citrus to a Tom Collins for the ultimate spring cleanser.

If you really want to crank it up a notch, enquire about The Starling Room, a private space you can access for groups of 15 people or fewer on any night of the week.

The relaunched rooftop at Bomba in Lonsdale Street is another place for an after work or sunset tipple. Apart from the skyline views and Spanish tapas on offer, it’s a place to cosy up to the floral cocktail notes of Dewy Dilligence. This is where Dill Gin, beetroot and apple, dry white sherry, lemon and orange blossom combine for a thirst quencher.

Donovan Cooke’s Ryne in St George’s Road, Fitzroy North gives us the Blood & Sand – a juxtaposition in title and flavour. Think vodka, blood orange, cava and citrus sugar for a spring spritz winner. A glass rimmed with sugar evokes sandy shorelines and is the ultimate pick me up for northsiders.

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At Frank Camorra’s Bar Tini, Yuzu Yuptae (a yuzu and Spanish Grappa sour) is the spring cocktail of choice. For those less fixed on fruity, there’s still enough bitterness to keep the drink stiff without caving into floral consequences. Herbal grappa from Galicia in the north-west of Spain does a salsa dance with roasted yuzu gel (proudly made in Victoria). When combined with lemon juice, egg white, sugar syrup and a few dashes of Angostura bitters and double-strained into a cocktail coupe, you’ll be angling for more than just one.

A nod to Australiana comes in the patriotic form of the Bloody Bramble – a showstopper at St Kilda’s Stokehouse. Think Four Pillars Shiraz Gin, known for its sweet spice, with elements of juniper and eucalyptus. The bartenders use rosella flower in the form of a syrup, as well as candied as a garnish, to make it the perfect drink to sip in the sun.

So, whether you’re a traditionalist cocktail connoisseur, a sucker for a spritz in a highball or keen to dabble with new seasonal flavours, spring is a time to rethink your bar strategy and find a new flavour sensation. ●

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SAM WOOD \ FITNESS

Smarter, not harder, gets results

H

ow much should you exercise a day? This is one of the most-asked questions of me.

Gone are the days in which it was commonly believed that in order to get results or enjoy the benefits of exercise, you needed to train for an hour a day.

I’m a big believer that the quality of your workouts is more important than the quantity, and this has long been my approach when it comes to training.

Instead of trying to log as many hours in the gym as possible or double up on your daily workouts, you need to make every workout count, as opposed to counting every workout.

During my time in the fitness industry, I’ve learnt that consistency, variety and intensity will yield better results than volume.

Obviously, if you’re training for an endurance event or the like, you may need to train longer, harder and more often but for the average Joe or

Sally, it’s about training smarter, not harder. So how much should you exercise a day?

I definitely think we should aim to do something active every single day, but this doesn’t mean you need to push your body to the max seven days a week. Adopting a balanced attitude and giving your body the rest it needs is imperative if you want to avoid injury or burnout.

Personally, I try to do three to five challenging workouts a week that are either high intensity interval training (HIIT) or strength-based.

I complement these with two lower-impact, lower-intensity workouts that could be anything from walking my dog to a swim, a yoga session or even just some nice mobility work on the foam roller.

I believe that 28 minutes is the magic number.

The reason for this is three-fold. It is long enough to get brilliant results but short enough to genuinely

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“You need to make every workout count, as opposed to counting every workout.”

ISTOCK

train at high intensity and, very importantly, and often overlooked, it’s under that 30-minute psychological barrier so many of us have. We stop telling ourselves we don’t have time and our consistency is better than ever.

So, move every day and aim for quality not quantity with your higher-intensity sessions. Of course, some days I go for a little bit extra, but knowing my minimum requirement is 28 minutes means I get it done. ●

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EDUCATION & INNOVATION

A proactive approach

A

s director of Geelong Grammar’s Institute of Positive Education, Justin Robinson admits his long-term hope for how wellness is taught in schools could actually end up costing him and his colleagues at least their titles.

“Part of our hope is that the name will disappear – positive education will just be called ‘education’, because no matter where you’re educated you’ll learn numeracy, literacy, all the academic and creative skills,” Robinson says.

“But you’ll also learn about resilience and gratitude and relationships, and the social and emotional skills that will help you throughout life.”

Robinson believes schools chart their direction in keeping with society’s needs; in the early 1900s, for example, education was framed around the industrial revolution, when people needed to obey rules and carry out repetitive jobs.

Today, with the rise of ill-being evident in growing rates of anxiety, depression and suicide, schools need to be proactive in providing wellbeing skills and knowledge.

“Partly as a result of a fairly safe, peaceful society – and then also through increased ill-being in the developed world – the response has been, ‘Let’s build a science around wellbeing’,” he says.

“Hence, came positive psychology; ‘Let’s try to

study hope, study optimism, study resilience, study how you build relationships, study how you find meaning and purpose in your life. Let’s add some of that scientific rigour and method to trying to work out how you help a young person develop social and emotional skills so as to cope and contribute in society,’ ” he says.

Geelong Grammar’s focus on positive education dates back more than a decade, while the institute – a resource that has helped train nearly 15,000 teachers from all over the world in wellness education – has been operating for the past five years. Through a project called Positive Education Enhanced Curriculum, a carefully sequenced curriculum framework sets out more than 400 lessons covering students from early learning through to VCE. Robinson notes that before wellness was actively taught in schools, its principles were embedded for children through participation in youth groups, sporting clubs and the like – effectively a case of the village raising the child.

The structured model of teaching wellness relies on a similar sharing of the load, with parents, teachers and students all on board.

Embedding the teaching element, so that a lens of wellbeing sits across everything at school, can be done without fuss and with an eye to the small things, such as teachers not having special chairs that differ from those of students and perpetuate notions of power. Or committee meetings (uniform, parents’ advisory, and so on) breaking with the norm by placing a single item on the agenda – wellbeing – and discussing it.

Buy-in to the program continues at Geelong Grammar, with Robinson reporting that every staff member – from the principal to teachers, gardeners and cleaners – has completed a three-day positive education discovery course.

“Which shows them how important we think wellbeing is, and to have this common language to help nurture the wellbeing of those around us. It’s in the water now; it’s just something we do.” ● PETER HANLON

“Part of our hope is that the name will disappear – positive education will just be called ‘education’.” JUSTIN ROBINSON DOM A IN REV IEW

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EDUCATION & INNOVATION

Taking practical steps

I

n the not-so-distant past, “wellness” was an unfamiliar concept that had nothing to do with the classroom; these days, it’s a staple of many – if not most – schools, with educators across Australia weaving wellbeing programs and topics into their curriculum.

This year, Mentone Girls’ Grammar went a step further by introducing a new resource to complement their wellness component.

SHE Journals are diaries and wellbeing planners that were designed by a team of the school’s teachers and senior staff, and handed out to every student at the beginning of term one.

Content varies for different year levels, and the books are divided into sections such as mindfulness and life skills.

Joanne Frost, the school’s vice-principal and head of wellbeing, says the journals were created because teachers “saw a need”.

“We were doing a lot of things with a lot of different resources, and now we’ve got everything in one place,” she says. “It’s a support to underpin some of our program.”

“Some” and not “all”, because the school’s wellbeing program must be dynamic in order to respond to issues as they arise in the community and the wider world.

So far, the journals have been a huge success, with other schools keen to adapt them for their own students. Frost says students – particularly those in years 7 and 8 – have really engaged with the initiative, telling teachers they “love” their journals and sharing suggestions for next year’s editions.

“Girls are enjoying having the opportunity to reflect on their day,” she adds.

“It’s nice to give them permission to have that quiet time to do a bit a journaling or mindful colouring, even some goal setting for the next week.

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“It’s theirs; it’s not about teachers looking at it,” she says.

Over at The Knox School in Wantirna South, staff recently revamped their wellbeing program significantly to ensure its relevance.

“It was completely reviewed to look at the issues children are facing today, particularly in light of smartphones and social media,” explains principal Allan Shaw.

“Subsequently, it’s had a much greater focus on communication skills, care, empathy, resilience and responsibility.”

A wellbeing committee comprised of the school’s vice-principal, psychologist, nurse and heads of house, oversees the program, while heads of junior, middle and senior schools also provide input and monitor its progress. Like Mentone Girls’ Grammar, the school ensures the program is adaptable in order to address issues that might arise.

“There is an actual program to be followed but, also, we understand that key to it is the relationships that the adults have with the students,” says Shaw.

“So, the program can be flexed by the teachers when needed, should they need to pursue a certain other topic with students because it’s topical.”

Feedback from surveys regularly conducted with parents and students shows the revamp is proving popular. “We’re seeing continuing growth in the overall satisfaction with the program,” Shaw says.

“That’s good to see.”

Essentially, wellness programs allow students to prioritise emotional, mental and physical health alongside academics, giving them the language and space to speak up if they need help.

This adds up to making wellbeing initiatives, in Frost’s words, “a no-brainer, really”. ● ERIN MUNRO

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EDUCATION & INNOVATION

Focus on nutrition

I

t’s not news that diets heavy on sugar, saturated fats and processed foods aren’t healthy for kids’ growing bodies, but recent research is showing poor diets can be detrimental to their brain development and mental health as well.

The Food and Mood Centre, a collaborative research program run by Deakin University, has a team of researchers studying the ways that food can influence an individual’s moods, brain and mental health. Since 2009, they’ve led studies that have demonstrated a link between diet and mood disorders, such as anxiety and depression.

And while a range of research has shown that unhealthy diets can lead to children having behavioural and emotional problems, the Food and Mood Centre’s work has found that poor nutrition is

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also linked to having a smaller hippocampus – a part of the brain that plays a large role in learning and memory.

“We know that nutrition impacts on neurocognitive development in children, and not just development but also function,” explains Dr Tetyana Rocks, who joined the centre at the end of last year.

“A higher quality diet during childhood has a positive effect on cognitive functioning.”

The chief executive of Nutrition Australia, Lucinda Hancock, who has engaged with the centre on campaigns supporting healthy lunches in schools, agrees with Dr Rocks. “The bottom line is a healthy diet is crucial to ensuring children learn and concentrate and are happy,” Hancock says.

So, what should kids be eating throughout a school day to optimise energy and focus? Hancock says they need a balance of the five “core food groups”: fruit, vegetables, grains, lean meats and legumes, and dairy or dairy alternatives for calcium.

“Basically, when packing a lunchbox, you should focus on filling it with core foods,” she explains.

As an example, Hancock recommends a

“Ensure that you’re not wasting room in the lunchbox on high-kilojoule snacks that don’t have any nutrition.”

LUCINDA HANCOCK

seeking further tips, the Healthy Eating Advisory Service website (heas.health.vic.gov.au) offers a range of lunchbox ideas.

From a bigger perspective, Hancock says it’s important that schools support students’ nutrition by removing junk foods from canteens, adhering to government guidelines, and participating in healthy eating initiatives and campaigns. Examples include “fruit break” and “Crunch&Sip”, set times where students pause their work to snack on fresh fruit and vegetables and drink water.

“It’s so important that the whole school environment is engaged,” says Hancock, “and takes this responsibility seriously by supporting parents in offering good choices, rather than putting up barriers.” ● ERIN MUNRO

wholegrain sandwich or wrap with cheese, lettuce, tomato and tuna. If a child is vegetarian, eggs or a legume could be substituted to add protein. For snacks, sliced fresh fruit, vegetable sticks, yoghurt and wholegrain crackers with cheese are preferable to processed, packaged foods.

“You could even have a little wholemeal blueberry muffin,” suggests Hancock. “Ensure that you’re not wasting room in the lunchbox on high-kilojoule snacks that don’t have any nutrition.”

By providing nutritious foods, Hancock explains, parents are helping to keep their child’s mood stable and prevent the dreaded sugar rush – and the inevitable crash that follows. If time-poor, try to prepare the lunchbox the night before and plan ahead by having key foods on hand. For parents

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FEATURE HOUSE

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Behind the picket fence and the pretty facade of the single-fronted terrace is clever, stylish and astonishingly spacious accommodation.

On the ground floor, the traditional configuration changes after the first room with its twin windows and pretty fireplace. Next to it is a staircase leading to the first floor and adjacent to that is a cellar, followed by a laundry, powder room and storage.

Then, down three steps, and the magnificent kitchen, dining and living area stretches on in stylish spaciousness for 10.3 metres. It’s a stunning room, with pale walls and grey stone floors.

The kitchen is on trend with its white simplicity, sleek, handle-free cupboards and mirror splashback. It is fitted with Siemens appliances, double ovens, soft-close drawers and stone benchtops. Giving back-up support is a huge walk-in pantry. A sliding door leads to an outdoor entertaining area, small courtyard, storage shed, and secure off-street parking for one car.

Upstairs, where there are city glimpses, two bedrooms with built-in wardrobes open off the hall. The family bathroom has a shower over the bath, and twin basins.

The main bedroom suite follows and takes full advantage of the length of the home. The spacious en suite has a double shower and the walk-in wardrobe has been creatively designed to maximise cupboard space and also

FINAL WORD

bring light into the room.

The house has an alarm system, central vacuum system, ducted and underfloor heating, and refrigerated cooling.

The location is one of the best in Northcote, offering tranquility in the immediate neighbourhood and all the best

“THIS IS AN EXCELLENT EXAMPLE OF HOW TO RENOVATE A SINGLE-FRONTED TERRACE. CLOSE TO WESTGARTH’S SHOPPING, THEATRE AND CAFES, IT DOESN’T GET MUCH BETTER THAN THIS.” PETER EGAN – AGENT

of a gentrified inner-city suburb just a few steps away.

In one direction are the trams, cafes, restaurants and cinema on High Street. In the other is Merri Railway Station and the green expanses leading to Merri Creek’s parks, walking tracks and cycle networks. It is zoned to Northcote High School, and Merri Creek Primary is close by. ● BEVERLEY JOHANSON property@domainreview.com.au Agent: Jellis Craig, Peter Egan 0411 844 230 Price: $1.8 million-$1.9 million Auction: 11am, October 13

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

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ALPHINGTON \ 15 NAROON ROAD 3

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2

Interest and charm abound throughout this beautifully renovated Californian bungalow and the stunning, spacious garden with its vine-laden pergola. At the front of the home, one of the two bedrooms and the formal lounge have open fireplaces. At the rear, a fabulous main bedroom suite includes an en suite, a walk-in wardrobe, banks of windows and a door to the garden. The kitchen, living and dining area is large and lovely with banks of windows, hardwood floors and crisp white decor. The stylish grey-and-white kitchen has Corian benchtops and Electrolux appliances, including an induction cooktop. Alphington Station, buses and primary schools are close by. ● BEVERLEY JOHANSON Agent: Nelson Alexander, Monique Verga 0424 584 759 Price: $1.75 million-$1.85 million Auction: Noon, October 20

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hockingstuart.com.au

Auction Saturday at 11.00am

83 Westgarth Street, Northcote 3

1

658 m2 approx

This Westgarth masterpiece situated on a large allotment of approximately 658 sqm, with ROW access and North facing orientation, forms an amazing potential for enhancement and extension (S.T.C.A.) whilst being only 8kms to Melbourne's CBD. First time offered in over 46 years, the existing footprint of this fabulous 3 bedroom period property creates a rare opportunity to make this the home of your dreams. Ideally positioned for an enviable Westgarth lifestyle, only moments from lively High St cafes and restaurants, Westgarth cinema, Northcote Park, public transport, Westgarth Primary School and Kindergarten, Merri Creek Trail, parklands and within easy access to the Eastern Freeway. This home is waiting for someone to unearth it’s potential.

Auction Sat 13 October 11am

Inspect Thu 5.45 - 6.15pm Sat 10.30 - 11am

Contact John Pasceri 0405 134 726 Andrew Montalto 0419 358 775

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Carlton

A2 B2 C1

97/ 7/1 7/ /1 Queensberry r St ry S re r et AUCTION OPEN

SAT A 27TH OCT 1:30PM AT SAT A 13TH OCT 1:00PM AT

Paul Caine 0407 393 900 T by Campbell 0409 965 146 To

Overlooking Melbournes picturesque skyline and gorgeous Carlton Gardens, this two bedroom, two bathroom apartment has everything the astute buyer could hope for. r Secure car r. parking, storage cage, pool, sauna, spa and gymnasium are all amenities that come cloaked in the security of having an onsite building manager. r r.

caine.com.au 36

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MILES COMMERCIAL

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3 Henderson Avenue

5

Magnificently set on a generous allotment in the Stonington Estate, this c1930s residence has been designed to maximise natural light and deliver an effortless connection between the comfortable interior spaces and beautifully landscaped surrounds. The versatile floorplan offers formal living and dining rooms, a relaxed living room, kitchen with casual meals area and sunroom and a refined study. The first floor comprises main ensuite bedroom, three superb bedrooms, bathroom and wraparound timber deck. Includes a separate self contained studio/5th bedroom with bathroom, lock up parking and workshop.

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Private Auction: Tuesday 30th October View: By Appointment Thursday 1.00-1.30pm & Saturday 11.00-11.30am Contact: Emma Pierson 0409 182 310 Jock Langley 0419 530 008 Office 9864 5300

abercrombys.com.au 40

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Dr. Tony Stubbs Eye Surgeon MB BS BSc(Hons)B Med Sc MS FRANZCO

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Dr. Tony Stubbs, Eye Surgeon, says that just about anyone can have their vision restored and be rid of their glasses for most of the time. And this is without the use of laser surgery.

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Protect your Home and Family

CRIMSAFE

Hi-Light Group, Melbourne’s premier manufacturer and installer of CRIMSAFE Security Products.

Doors - Windows - Enclosures.

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

“Seeing my patients’ bright smiles after surgery, as they stop squinting and can read without glasses, is definitely the best part of my job.”

No referral is needed and no out-of-pocket expenses are incurred for an assessment to enable all options available to be considered.

Dr Tony Stubbs’ Collins St Practice Coates Building, Suite 2, Level 2 20 Collins Street, Melbourne Victoria, 3000 Tel: +613 9650 8044 Fax: +613 9650 8099

The Williamstown Eye Centre 120 Ferguson Street Williamstown 3016 Victoria, Australia Tel: +613 9397 8989 Fax: +613 9397 8984

To advertise on this page phone Sally on 5945 0601

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in Ormond.

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“My father was a pioneer in cataract implant surgery from 1963! He has now passed away but some of his patients still come in for a check-up. Not only is this inspirational, it also demonstrates that good surgery outlasts the surgeon,” Dr Stubbs says.

One of my best moments was treating a 12-year-old girl who was struggling at school because of poor vision due to congenital cataracts even with the use of thick glasses. Now 10 years later, she still has 20/20 vision without glasses. That inspires me.

Contact: 9808 9559 www.hilightdirect.com.au

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

Dr Stubbs, formerly at the Royal Victorian Eye & Ear Hospital who has worked with the Fred Hollows eye department at the Prince of Wales Hospital in Sydney, says he began his career through the inspiration of his father, Dr Maxwell Stubbs.

A specialist who helps people who have been advised they are unsuitable for laser surgery, Dr Stubbs is also committed to demonstrating that age, corneal distortion or astigmatism are no barriers to eliminating the need for glasses.

See showroom 655 Burwood Road East Hawthorn.

Free Measure and Quote.

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