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FLEURIEU LIVING T H E B E S T O F S O U T H A U S T R A L I A’ S F L E U R I E U P E N I N S U L A A N D K A N G A R O O I S L A N D

FLEURIEU LIVING MAGAZINE

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A remarkable building – Inman Valley • An island adventure • Young guns of the Fleurieu • The talented Mr Riggs • Oddfellows and Rebekahs • The Enchanted Fig Tree Art · Design · Food · Wine · Fashion · Photography · People · Destinations


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STAFF & CONTRIBUTORS

Key Personnel Petra de Mooy Working on FLM comes with many rewards and Petra still pinches herself every time she archives another great story. When not wrangling content, you can find her hanging out with Jason and their daughter, gardening, or perusing the farmers’ market. Jason Porter Jason has worked as a graphic designer and creative director both locally and overseas for thirty years. When not in the office, he can usually be found in the garage tweaking some kind of rare hi-fi component. Perscia Maung A lover of live music, Perscia has previously worked in arts and hospitality. These days she loves to walk her great dane and her cat on the beach. FLM has introduced her to many inspiring business owners – thankfully Adelaide Snake Catchers is among them. Lulu Our company mascot, Lulu started appearing in way too many of our Instagram posts – so now she has her own profile (sad, we know) where you can follow her charmed life. Search for ‘miss_majestica’ if you’re so inclined.

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Featured Contributors Annabel Bowles Annabel Bowles is a quiet person with loud thoughts. She loves dogs, strong lattes, op-shops and many genres of music. Annabel is a Journalism and International Relations student and a 2015 Tatachilla Lutheran College graduate, who’s lived on a Mount Compass farm for most of her life. For relaxation she loves burying her head in a good book or exploring the Fleurieu and its stunning coastline. Annabel hopes to have a career in either environmental or music journalism. She’s been delighted to be an intern at FLM and has relished the opportunity to write about an incredible local creative as well as doing other bits and bobs (not to mention enjoying the odd sneaky lunch and shopping trip with Petra).

Ainsley Roscrow Ainsley Roscrow is a local business woman, a passionate educator and a humanitarian. She owns and manages the Montessori Children’s Centre in McLaren Vale and is a founding member of the educational charity Friends of NepalAdelaide Inc. Ainsley is also a busy mother of four, who successfully juggles family and work commitments. A long-time resident of the Fleurieu Peninsula, Ainsley travels to Nepal each year to support the scholarship students who proudly call her ‘Mum’. She also manages a hobby farm and ensures her soccer-mad sons make it to weekly practise and matches. For much needed relaxation Ainsley enjoys playing tennis and surfing or fishing with her family at local beaches.


Publisher Information Gill Gordon-Smith Gill Gordon-Smith (CSW. FWS) has travelled the world with Qantas, visiting wine regions and drinking far too many delicious wines and spirits. She is unapologetic about promoting Fleurieu wines whenever possible. Now the Fleurieu born and raised wine-educator is the passionate owner of Fall from Grace wine, education, tasting, which is nestled between Rosey’s cafe and Miss Gladys On Sea at the increasingly sophisticated township of Aldinga. Gill has been a judge at many wine shows and in 2013 she received the Clive Simmons Award for best ambassador of the McLaren Vale region. She is a regular contributor to Italianicious and Fleurieu Living Magazine and her motto is: ‘It’s always happy hour somewhere in the world!’

Other contributing writers and photographers Zannie Flanagan, Pip Forrester, Robert Geh, Nina Keath, Mark Laurie, Heidi Linehan, Thomas Ling, Angela Lisman, Mickey Mason, Ainsley Roscrow, Esther Thorn, Cara West and Corrina Wright.

PUBLISHER Fleurieu Living Magazine is published four times a year by Fleurieu Living Pty Ltd. ISSN 2200-4033 PUBLISHING EDITOR AND MANAGING DIRECTOR Petra de Mooy petra@fleurieuliving.com.au EDITOR Esther Thorn ADVERTISING SALES Perscia Maung perscia@fleurieuliving.com.au ADMINISTRATIVE ASSISTANT Cathy Phillips GRAPHIC DESIGNER AND CREATIVE DIRECTOR Jason Porter jason@fleurieuliving.com.au PRINTER Graphic Print Group DISTRIBUTION Integrated Publication Solutions SUBSCRIPTIONS Print: isubscribe.com.au Digital: zinio.com ALL ENQUIRIES Petra de Mooy petra@fleurieuliving.com.au POSTAL ADDRESS PO Box 111, Aldinga, South Australia 5173. ONLINE fleurieuliving.com.au facebook.com/FleurieuLivingMagazine instagram.com/fleurieulivingmagazine/ COPYRIGHT All content copyright Fleurieu Living Magazine Pty Ltd unless otherwise stated. While Fleurieu Living Magazine takes every care to ensure the accuracy of information in this publication, the publisher accepts no liability for errors in editorial or advertising copy. The views of the contributors are not necessarily endorsed by Fleurieu Living Magazine. Printed on paper from well managed forests and controlled sources using environmentally friendly vegetable-based inks.

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THIS ISSUE

Contents

30 FEATURED HOME: A Remarkable Building. FRONT COVER PHOTO: by Robert Geh.

FEATURED VENUE: The General Wine Bar & Kitchen at McLaren Flat.

FOOD AND WINE

FESTIVALS AND EVENTS

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12 Markets, Festivals and Events to keep you busy this Autumn. Get out there and enjoy!

Cooks and Chefs: Rob Kolencik serves up Trott’s Pie Jo Curtis serves up a Dark Ale Chocolate Cake

28 Uncorked: Wine reviews 38 Taste the Season: Apple (also known as Malus pumila) 58 The talented Mr. Riggs 62 Do Bee Honey: How sweet it is 66 Hannaford & Sachs: Creating dining magic on Kangaroo Island 72 Cellar Door Celebration

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84 Festival Fleurieu 14-30 April on the Fleurieu Coast

HEALTH & WELLBEING 74 Human Superpowers


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FEATURED FOOD: The Enchanted Fig Tree on Kangaroo Island.

FEATURED TRAVEL: An Island Adventure.

FEATURED STORY: Oddfellows and Rebekahs – A Modern Tribute.

PENINSULA PEOPLE

ART AND DESIGN

BEING SOCIAL

48 Trailblazer Ben Chaffey

22 The most delightful ways of Mia Reschke

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64 Trailblazer Celine Parkinson 50 Young guns of the Fleurieu 76 Gerry Wedd: The surfer who makes pots 56 Kylie Mines of Motivation Australia

40 Reader Photograph from Poppy Fitzgerald

BOOKS & WORDS 70 Great Autumn reads from Mark Laurie

FLM sees who was out and about at: · Doc Adams Christmas party · FLM Summer Launch at the Salopian Inn · Festival Fleurieu Launch · Fleurieu Film Festival 2017 · NYE at Port Willunga · Love Velo Seaside · John Lacey Opening at Signal Point · Hot Dub Wine Machine at Serafino

WEDDINGS 80 Jerrima Nicholas-Allen and Andrew Houlihan on the 5th of November 2016

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ACKNOWLEDGES

A special thanks to the advertising partners that have made a long term commitment to FLM. GOLD PARTNERS

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Alexandrina Council A selection of upcoming events in the Alexandrina region: A Fine Romance, The Magic of Fred Astaire* an all singing, all dancing tribute show at Centenary Hall, Goolwa on 16 April 2016 Characters of the Fleurieu* exhibition and prize at Signal Point Gallery, Goolwa from 18 April to 29 May 2016 Magic Mike’s Kids Magic Workshop* become a magician. Learn the art of magic and illusion at Centenary Hall, Goolwa on 22 April 2016 Elvis Shake, Rattle N Roll* at Centenary Hall, Goolwa on 23 April 2016 Knights Beach Pro Body Boarding Competition watch the professionals as they compete at Knights Beach, Port Elliot from 20 to 22 May 2016 * tickets/ booking required

ouThere photographic exhibition by Lars Heldman at South Coast Regional Art Centre, Goolwa from 1 to 27 March 2016 The Mikado* stage performance at Centenary Hall, Goolwa on 6 March 2016 Fringe in Goolwa at Jaralde Park, Goolwa Wharf Precinct. The Adelaide Fringe Caravan returns with a wonderful array of acts on Sunday 13 March 2016 Goolwa Art and Photographic Exhibition* and annual Alexandrina Art Prize at Signal Point Gallery, Goolwa from 20 March to 2 April 2016 Aquafest at Goolwa Aquatic Club, Goolwa on 9 and 10 April 2016 High performance boats featuring outboards, hydroplanes, classic boats, skiffs and modern race boats

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Welcome to FLM Welcome to Autumn – and issue 20.

Letters to the Editor

FLM has been in business for five years! Wow. We will be celebrating our birthday with a party somewhere great in June, so keep your eyes peeled for that on our Facebook page. It will be glamourous and there will be the usual bevy of local characters, business people and just plain people, as well as fine food and fine wine.

Dear Petra and Perscia, I’d like to thank you both for taking me on board as an intern; it has been an invaluable experience that has taught me much more than university possibly could. I feel beyond honoured to have my name, photo and work in print alongside remarkable writers and photographers, in a beautiful and professional magazine. It means more to me than you could know. I was born and have lived in the Fleurieu my entire life, and I always knew there was something special about this place that I couldn’t quite put my finger on. But FLM encapsulates it perfectly; the ‘slow’ lifestyle, the pristine coastline, the world-class food and wine, and above all, the array of people who form a strong community, despite the brilliant diversity between us all. To have an influence on a publication that I believe in, is an incredible feeling. Thank you Petra for teaching me and offering me so many of your pearls of wisdom. You made me feel as though I really was a part of the team. I’d be lucky to find another editor who matches the time and effort you invested in me, and I have grown so much through your guidance. Thank you Perscia for being one of the funniest, frankest and most supportive women I know. Thank you Lulu for all the furry cuddles and for warming my lap each week. I’ll keep coming back to FLM for as long as you’ll have me, I absolutely love my days spent there. Annabel Bowles. 

FLM is a success for many reasons. Our amazing team of photographers and writers keeps meeting and surpassing our high standards. Our dedicated readership actually reads the magazine cover to cover – keeping us on our toes. Fantastic new businesses keep cropping up and adding to the offerings in the region! Our designer is awesome and our advertising manager is a gun. We have also been lucky to have a great array of interns keeping us company and helping us with some of the tedious chores involved in putting a magazine together. But the unsung heroes of the success are the advertisers. I am above proud of the brands we represent – and have come to call many of these amazing entrepreneurs, and business people, friends. It can not be overstated how important every one of these businesses is to our livelihood. We would literally not have a publication without them, so to all our advertising partners, advertisers, writers, photographers, staff and friends we say: Thank you! The magazine represents the best of this amazing region – and you make it great! The FLM Team.

Below: This spectacular sun-soaked landscape was captured by Jason Porter on his way home from directing the photographs of the home at Inman Valley, featured on the cover of this issue.

From Cathy Beitz: Did you notice that some survey said that the Mayo was the happiest electorate in Australia? And I’m going to up it one by saying that Willunga is the happiest town in Mayo which makes Willunga the happiest town in the country. Now there’s a nice thought to start the day.

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MARKETS & EVENTS

Autumn Diary Dates LOCAL MARKETS: Aldinga, McLaren Vale and Willunga Aldinga Bay Art, Craft and Produce Market On the 4th Sunday of every month at the Central Way, Aldinga Central Shopping Centre. 9am -2pm. Arts and crafts from local artisans, as well as fresh local produce. Willunga Farmers Market In the Willunga Town Square every Saturday from 8am - 12.30pm.  You must go just for the seasonal fruit! Cherries, peaches, nectarines, blueberries – the freshest you’ll find! Don’t forget to buy a membership and receive discounts on all the fabulous local food! Willunga Quarry Market Adjacent to the Willunga Oval, on the second Saturday of each month, 9am – 1pm, rain, hail or shine! Come and browse an eclectic mix of everything, ranging from second hand tools to plants and craft. Always something new to see.  Willunga Artisans Market In the Willunga Show Hall (opposite the Willunga Farmers Market) on the second Saturday of each month, 9am – 1pm. Local art and craft, with a little bit of something for everyone. A great place to buy a unique handmade gift! The Vale Market The Vale Market is open on the following dates and times: Monday 13th March 2017 (10 - 3pm) Monday 17th April 2017 (10 - 3pm) at the McLaren Vale & Fleurieu Visitor Information Centre. The market offers locally-made produce and products, wine, art and craft as well as hand-made souvenirs. The Vale Market is family friendly and features buskers and local acts.

Goolwa, Port Elliot and Victor Harbor Goolwa Wharf Market The 1st and 3rd Sunday of every month from 9am – 3pm. With around 80 stalls, there is a myriad of goods on offer. Bric-a-brac, collectibles, fresh local produce, coffee and food, plants, books both new and old, and hand-crafted goods.

Victor Harbor Farmers’ Market At the Grosvenor Gardens, Victor Harbor every Saturday morning from 8am - 12.30pm. Over 32 stalls, with locally caught seafood, organic vegetables, seasonal fruit, local honey, mushrooms, fresh flowers, Fleurieu regional wines and much more. Well worth the visit.

COUNTRY MARKETS: Kangaroo Island Farmers’ and Community Markets Lloyd Collins Reserve by the beach at Penneshaw – first Sunday of the month from 9am – 1pm – with Kangaroo Island’s top food producers selling a range of fresh local produce in a great village atmosphere. For special SeaLink Ferry fares, visit sealink.com.au Meadows Country Market Meadows Community Hall on the second Sunday of the month from 9am – 3pm. Up to 70 stalls of local produce, crafts, collectibles, plants and bric-a-brac. A true country market. Myponga Markets In the old Myponga Cheese Factory, next door to Smiling Samoyed Brewery, every Saturday, Sunday and public holiday from 9.30am – 4pm. Enjoy browsing a variety of stalls; including art, books, fine china and glass, toys, local leather work, coins, records and fossils. There are also waffles and gelato for those with a sweet tooth. Strathalbyn Markets In Lions Park, South Terrace, Strathalbyn. On the 3rd Sunday of the month from 8am – 2pm. A quaint, country-style market with brica-brac, produce, coffee, pies, apples, plants, soaps, jewellery and much more in wonderfully historic Strathalbyn. Yankalilla Market In the Agricultural Hall, Main South Road, Yankalilla on the 3rd Saturday of each month, 10am – 1pm. Craft and produce market featuring goods from the local area. You’ll be surprised at what you may find!

Port Elliot Market At Lakala Reserve Port Elliot, on the 1st and 3rd Saturday of each month from 9am – 2pm. A typical country market with plenty of fresh local produce on offer as well as a good mix of other goods, such as plants, bric-a-brac, books, fishing gear – even a $2 stall! There is sure to be something for everyone. The colourful design of Evelyn Roth at last year’s Festival Fleurieu.

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FESTIVALS AND EVENTS: MARCH Art Exhibition: Follow The White Rabbit Red Poles, McLaren Vale February 17th to April 2nd ‘Follow the white rabbit … tick tock … tick tock’. This Alice in Wonderland themed exhibition features the work of fifteen artists. So many mediums, so many artists. What will you choose? Visit redpoles.com.au for more details. Fringe in Goolwa Jaralde Park and Signal Point Lawns, Goolwa Wharf Precinct Sunday March 12th, 10.30am - 1.30pm The Adelaide Fringe Caravan rolls into town bringing a wonderful array of Fringe acts. Cost: Free At the Wharf Goolwa March 12, 1:30 – 5:30 Celebrate the tenth anniversary of Cittaslow Goolwa with the Damushi Ensemble Band. Music, food and wine on the Signal Point Galley Deck! Free Twilight Food Affair Tatachilla Lutheran College Friday March 24th, 4 – 9pm Tatachilla Lutheran College will come alive with fresh food and refreshment stalls, live entertainment, fun games, amusement rides and a giant fireworks display. Entry is free, with car parking available for a gold coin donation. Be sure to venture to Tatachilla’s annual event for a fabulous night of family entertainment.

Beachside Food and Wine Festival Christies Beach Esplanade Saturday March 25th, 12noon – 9pm After the success of last year’s festival event, Christies Beach will be hosting a 2017 Beachside Food and Wine Festival. The afternoon/ evening will not only have locally made food and beverages, but also market stalls, live music, and free children’s activities. Cost: Free

APRIL McLaren Vale Vintage and Classic Main Street, McLaren Vale/various wineries in the Fleurieu region Sunday April 2nd, 11am onwards Come and view a large collection of collectible cars from the Fleurieu and beyond. A street parade will be held in the Main Street of McLaren Vale, as well as entertainment and food at locations in the surrounding area. Go to vintageandclassic.com.au Cost: Free A Flamboyant Party Oliver’s Taranga Sunday April 9th, 12noon – 4pm Enjoy a three-course lunch starring Oliver’s very own lamb on a spit, complemented by Oliver’s Taranga Wines. Tickets: $100 per head. Visit: oliverstaranga.com Festival Fleurieu Various art displays around the region April 14th – 30th ‘Art from the Heart of the Fleurieu Coast’. This biennial festival celebrates artistic diversity and the heritage, environment, and landscape of the region. This two week event has everything from food and wine to art and music, as well as a fantastic array of activities for young children. For more information visit Visit: festivalfleurieu.org.au A Mad Tea Party at Leonards Mill Second Valley Wednesday April 19th, 1 – 3pm   A fabulous Alice–in–Wonderland inspired  family-friendly event as part of Festival Fleurieu. Bookings via Leonards Mill 85984184 or visit: leonardsmill.com >

Above: Check out the Oliver’s Taranga website for details on their Flamboyant parties and Porchetta parties. Yum. 13


MARKETS & EVENTS

FESTIVALS AND EVENTS: cont. Fleurieu Food and Beer Matching Degustation Smiling Samoyed Brewery, Myponga April 21st, 7 – 10pm Come along and see just how well food and beer can be matched together. This five course degustation will of course feature local beers and produce, as well as an interesting insight into the history of the brewery. Cost: $90 p/head, bookings essential. Visit: smilingsamoyed.com.au South Australian Wooden Boat Festival Goolwa Wharf Precinct April 22nd – 23rd A weekend filled with maritime action and entertainment galore. Get up close to tasteful yachts, smooth classic speedboats and other wooden river vessels. Visit: woodenboatfestival.com.au

MAY Langhorne Creek Wine Show Tasting Memorial Hall Sunday May 28th, 11am - 4pm Enjoy a day out and sample all that the region has to offer, with the

Above: Don’t miss the South Australian Wooden Boat Festival at Goolwa in April. 14

superb wines entered in the 2017 Langhorne Creek Wine Show. Food and live music will be on offer throughout the day. Selected wines will be available to purchase. Cost $20 p/head which includes a wine glass to take home. Go to www.langhornecreek.com for more information.

EARLY JUNE 2017 Sea and Vines McLaren Vale region June long weekend, Friday 9th – Monday 12th Returning once again is one of the Fleurieu’s favourite events of the year: the BankSA Sea and Vines festival. With the brilliant combination of food, wine, live music, and splendid scenery, 2017 Sea and Vines is sure to please visitors to the region and locals alike. Visit the Sea and Vines website for location and hosting information seaandvines.com.au. Various costs at each location

ONGOING Red Poles – Live Music McLaren Vale Every Sunday 12.30 – 3.30pm It’s the perfect chilled-out Sunday session in the Vale. Listen to some tunes on the verandah with a beer or wine in hand. Visit: redpoles.com.au to see who’s performing each week. 


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Oddfellows and Rebekahs – a modern tribute Story by Zannie Flanagan. Photography by Robert Geh.


Previous page: Graeme Kennelly, Cathy Beitz and their beloved dog, Gavin. This page: The couple’s very well equipped kitchen.

Graeme Kennelly and Cathy Beitz were both happily single when they met over a working lunch in 2010. Graeme, a very personable communicator and self confessed ‘geek’, first worked as a computer code writer at the coalface of the emerging IT industry. Years later, he ended his impressive corporate career as a telecommunications management consultant.

This early work led to Telstra becoming the leading provider of internet carrier services in Australia and one of the leaders in the Asia/Pacific region. ‘My research showed very early on that data usage was doubling every six months,’ he explains. ‘And it hasn’t paused for breath yet!’

One of Graeme’s major achievements was to lead the Telstra team that incorporated the first Australian internet services into the Telstra phone network. Initially Telstra was only providing telephone lines for emerging servers, but Graeme recognised the potential of the new technology.

Among her many accolades, Cathy directed the award winning documentary, ‘They Called Me Kathy’, the story of Katharine Hepburn’s childhood. Cathy also produced a groundbreaking series of corporate communication videos in association with The Harvard Business School for use by Fortune 500 companies.

It took Graeme four attempts to convince Telstra management of the opportunities the technology offered the company. They finally agreed he was onto something, and gave him the budget to plan the transition of Telstra the telephone network, into Telstra the international internet telecommunications provider. ‘I showed them my revenue figures,’ Graeme recalls. ‘And I said to them: ‘This thing is growing like stink!’ This is a telecommunications network that we need to be involved with!’

On her return to Australia in 1998, Cathy made several documentaries for television. This work included co-producing two one hour films for Channel 4 in the UK and a seven-part series called Great Australian Train Journeys. She went on to produce two broadcast documentaries and over thirty dramatised educational training programs to service the emerging corporate training market. >

Meanwhile, Cathy had spent her life working in the film industry. After a successful stint as an executive producer on Queensland’s first locally made te​le-movie, ‘Madness of Two’, i​n 1984, Cathy moved to the US. There she spent nine years producing and directing retail commercials and corporate videos, winning a 1989 Gold Effie for the most effective television commercial in America.

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Previous page and above: The main room of the Oddfellows Hall, now decorated and set up for living, complete with a reading nook, cosy fireplace and an eclectic collection of art and artefacts.

On one of Graeme and Cathy’s regular weekend visits to Port Willunga, they discovered a building for sale in the main street of Willunga. It was within walking distance to not one but three pubs and was a stone’s throw away from the renowned Willunga Farmers Market, an added bonus since the couple had discovered (those lunches again) they shared a serious interest in food. When the film industry met the internet and digital streaming became the norm, Cathy recognised the enormous e-learning opportunities the technology offered. But she realised she needed someone to assist her in setting up an online presence, from where she could market, sell and stream her video catalogue. A friend suggested she talk to internet expert Graeme Kennelly and the couple arranged to meet for what would ultimately be that fateful ‘working’ lunch. It was, however, another year of weekly lunches before they decided they’d like to share breakfast and dinner as well. The couple began contemplating life at a slower pace and reducing workloads. Graeme and Cathy wanted to mark their change in circumstances with a move to the country, as they considered a life of more leisurely pursuits. They compiled a set of shared lifestyle priorities and began searching for a new home. On their wishlist was being able to walk to the local pub and enough space to afford each of them a comfortable home office. They also needed access to high speed internet that only the NBN could deliver, and Cathy wanted a garden. Initially, they explored the many small towns in and around the beautiful coastal communities near Sydney and Brisbane, which were

close to their ageing parents. In the end however, the ideal property turned out to be much closer to home. On one of Graeme and Cathy’s regular weekend visits to Port Willunga, they discovered a building for sale in the main street of Willunga. It was within walking distance to not one but three pubs and was a stone’s throw away from the renowned Willunga Farmers Market, an added bonus since the couple had discovered (those lunches again) they shared a serious interest in food. The clincher was Willunga’s early access to the newly installed NBN, so crucial for the ongoing success of the couple’s businesses. The building was known as the Oddfellows Hall, a title that immediately appealed to this unconventional couple. As they researched the history of the Oddfellow movement, Graeme and Cathy couldn’t help feeling they had found gold. Their own interests and careers were anything but ordinary and when they discovered that Oddfellow Halls had been built to provide: ‘A focus for locals to meet and discuss new scientific discoveries, literature, history and philosophy’, they knew they’d found their new home. >

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Above left: The large open plan living area has a lovely long dining table where friends and family gather to enjoy shared meals and lively discussion. Above right: The international symbol of the Oddfellow movement, represented by a heart in the palm of an outstretched open hand, has been around since the birth of the organisation. It is fitting that Cathy found a simple-framed example of the symbol in a second-hand shop.

The International Order of Oddfellows has a long history of being at the centre of community activities. During the 1800s, Oddfellow Halls began appearing in towns and villages across England, America and in Australia. These friendly, non-religious and non-political societies supported their communities by providing services to unaligned workers (those not associated to guilds), widows, the homeless and the needy in general. The organisation was not unlike that of the Masons, but without the secrecy. And there was one major difference – women were allowed to participate. Known as Rebekahs, the early female members formed and worked within their own structures. The organisation’s members then raised the funds to build the halls, providing venues where new scientific discoveries, literature, history and philosophy could be discussed. Willunga’s own Oddfellows Hall first opened its doors to the community on December 19, 1863, just twenty four years after the town was established. The residents would gather in the hall for meetings, lectures, dances and even circus performances. Over the years, the building has housed the library, the town council and was even used as the agricultural show hall, until the current hall was erected on the edge of the oval. Since the 1960s, the Oddfellows Hall has been in private hands, with each new owner making various alterations and additions to the building as they saw fit. However, the bare bones and integrity of the building, especially the grand hall, have remained intact. This has left enough scope for Cathy and Graeme to make it their own, restoring

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and remodelling the interior to provide comfortable and elegant living, as well as enough office space for each of them to work from home. Cathy and Graeme’s love, life and work are now shared under the steeply pitched roof of the Oddfellows Hall that is once again fulfilling the original ideals of the Oddfellow movement: ‘To improve and elevate the character of mankind by promoting the principles of friendship, love, truth, faith, hope, charity and universal justice’. The garden is flourishing, the doors are often open to friends and family for film nights, parties and respite and even Gavin, their gracefully ageing Stumpy Tail Cattle Dog, greets guests with friendship and undying love! I think Oddfellows and Rebekahs alike would be pleased if they could witness the current reincarnation of this elegant old hall. The international symbol of the Oddfellow movement, represented by a heart in the palm of an outstretched open hand, has been around since the birth of the organisation. It is fitting that Cathy found a simple-framed sampler of the symbol in a second-hand shop. It now sits proudly on display as a reminder of the community whose vision, compassion and love built the old hall. It’s also the perfect symbol to represent Cathy and Graeme’s good fortune in finding a love that now nestles nicely in the palm of history. ‘Now join your hands, and with your hands your hearts.’ William Shakespeare


Hop over to Kangaroo Island Right on our doorstep, this amazing island has so much to offer. You’ve always said you’ll get there one day... So, what are you waiting for?

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Departs Goolwa/Victor Harbor#, Cape Jervis or Adelaide

Return coach and ferry transfers Two days touring and overnight accommodation 2-course lunches daily plus all entry fees Emu Ridge Eucalyptus Distillery, Seal Bay, Raptor Domain Birds of Prey Display, Kangaroo Island Wildlife Park, Clifford’s Honey Farm, Hanson Bay Wildlife Sanctuary and Flinders Chase National Park including Admirals Arch and Remarkable Rocks

All prices per person twin share, for travel 1/4/17 – 31/3/18. Departing daily excl. 24 & 25/12/17. Price from Cape Jervis. #From Goolwa / Victor Harbor Tue, Thu & Sun $613.50. From Adelaide $583.50.

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ART & DESIGN

For this issue of FLM we asked 2015 Tatachilla Lutheran College graduate, Annabel Bowles, to interview and write a story about a talented fellow student. Annabel is currently studying Journalism at Uni SA.

The most delightful ways of Mia Reschke Photography by Angela Lisman.

Meet Mia Reschke, a 17-year-old artistic powerhouse from Tatachilla Lutheran College. An actor, singer, songwriter and composer all-inone, she’s the Fleurieu’s very own Julie Andrews. I was mesmerised by her performances in musicals at Tatachilla’s chapels and when I was asked to write about a talented student, Mia immediately came to mind. She has recently landed the lead role in the College’s upcoming musical Mary Poppins, which will be held at the Hopgood Theatre in May. Mia spent her first few years living around the corner from the iconic Thebarton Theatre and was raised in an environment that fostered her creative expression. Music filled the household and I’m told that Mia could sing before she could talk and always loved dressing up in trinkets and costumes. It wouldn’t surprise me if she arrived in the world twirling and crooning a ballad. Mia’s parents Peter and Jo Reschke, regularly took Mia and her older brother Oliver to live theatre shows and concerts. Since her family moved to McLaren Flat eleven years ago, Mia’s talents have been further nurtured and developed. Mia is a diverse performer, who adopts different identities for her two main creative endeavours; theatre performance and folk music. Mia Reschke the theatre performer is vibrant, bold and exciting and has been seen by thousands. Mia Carmen is an acoustic singer/songwriter, who is soft, mellow, tranquil and yet to be discovered. Mia’s first stage appearance was in a McLaren Vale Primary School musical. Later, talent school Onkaparinga Sing Stars set her on the path to being cast in the lead role of Annie in Tatachilla’s Annie Get Your Gun musical in 2015. Her stellar performances captivated the audience and scored her solo gigs at that year’s Harvest Festival and Almond Blossom Festival. As I jot down these accomplishments, as well as a string of other performances and musical groups Mia has been a part of, she humbly states that without her teachers she wouldn’t be the performer she is today. She says Tatachilla provides her with fantastic opportunities to pursue her love of the arts and therefore is ‘the perfect school’ for her. Mia has an immense year ahead of her. She is studying Year 12 Music, Drama, English and Art and is also taking part in the Adelaide Cabaret Festival’s ‘Class of Cabaret’. The semester long program will be her professional debut.

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When the curtain’s drawn and the show’s over, Mia relaxes by writing, singing and recording music. All of her own music is produced in her bedroom, offering a genuine and authentic insight into her soulful personality. Mia writes purely as a form of expression, without an audience in mind, granting herself the freedom to create authentically and wholly. Mia focuses on melancholic melodies and strong ballads. She finds inspiration in Angus and Julia Stone, Nick Murphy (aka. Chet Faker) and Matt Corby. Her song ‘Sunday Calls’, released shortly before Matt Corby’s ‘Monday’, shares an uncanny resemblance, not only in name but in tune and its ‘a cappella’ style. Mia jokes: ‘He stole my song’. Although Mia rarely promotes her music, all of her songs, including her album ‘Along Side You,’ can be found on the audio platform SoundCloud. Treat yourself and listen to it on a balmy evening. Creativity and flair clearly run through Mia’s blood. Her father Peter Reschke is the Head Chef at d’Arry’s Verandah Restaurant in McLaren Vale. Her ability to connect with people likely comes from her mother Jo Reschke, who is d’Arry’s maître d’. Both parents are extremely proud and supportive of Mia and have set the standard of a strong work ethic.   Mia’s list of creative interests doesn’t end at singing and performing. In her limited spare time she loves baking, painting, crocheting and making a variety of handcrafts from earrings to dog collars to Christmas wreaths. She particularly loves anything vintage, and is rarely adorned in something that hasn’t been found in an op shop. The self-confessed ‘artsy wannabe,’ surpasses a level of ‘artsy’ that many of us can only dream of. At just the beginning of her senior high school year, she has a maturity and confidence well beyond her age. She is Mia Reschke and you’ll want to keep an eye out for her on Broadway one day. Note: Mary Poppins starring Mia Reshke will be performed over three fabulous days and nights at Hopgood Theatre from 4-6 May 2017. Go to: www.tatachilla.sa.edu.au for details and to purchase tickets.


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FOOD & WINE

From France to the Fleurieu with love

Chef Rob Kolencik shares his inspirations with Esther Thorn. Photographs by Heidi Linehan.

Like many overseas love affairs, this one was short, simple and left a lasting impression. When chef Rob Kolencik and his wife visited Paris, they fell in love with a bijou cafe, with a fixed menu, a large solitary table and shelves packed with providore foods. ‘We just loved the concept of that cafe,’ he tells me with a smile. ‘It was such a simple little place but the food was just amazing and we just kept going back the entire time we were in Paris.’ That short-lived love-affair set in motion a chain-of-events that has culminated in Rob Kolencik sitting across from me on a long wooden table, in the Fleurieu’s cafe of the moment, Harry’s Deli at Wirra Wirra. Rob has recently taken on the illustrious role of ‘resident foodie’ at Harry’s Deli and the similarities between the eatery and the French cafe that took his fancy fifteen years ago, aren’t lost on him. ‘I think I’ve always been inspired by that aesthetic and beautiful fresh food cooked simply,’ he says. ‘It’s not surprising that Harry’s Deli appeals to me because the focus here is to really promote the amazing food of the Fleurieu alongside great wine and coffee.’ The hand-picked produce that stocks the shelves at Harry’s Deli includes chef Andy Clappis’ legendary sourdough bread, Dawn Patrol coffee and Four Winds Chocolate, among much more. Rob Kolencik added his name to the high-profile list just before Christmas and says it was an initiation by fire. ‘It was pretty much the busiest week I’ve had but I think we coped pretty well,’ he says. Rob is humble to a fault. In the week he’s referring to, around five-hundred people a day were coming through the doors of Harry’s Deli. The celebrated chef is equally restrained about his own thirty-year career. He’s reticent to talk about his achievements, but does admit to working at the iconic Duthys restaurant and at Carrick Hill and to owning the Botanic Gardens Restaurant. After his sojourn in France, Rob and his wife bought McLaren Vale’s Blessed Cheese, embedding themselves in the Fleurieu Peninsula community. ‘I was always looking for something a bit different, a bit out of the ordinary,’ says Rob. When he was offered the chance to work at Harry’s Deli it was a ‘no-brainer’. ‘Most of the staff here had worked with me at Blessed Cheese so really it has felt a bit like coming home,’ he explains. 24

The deli’s commitment to serving simple food, made from the freshest regional products, also inspired him. ‘I enjoy cooking most when I have friends over and they don’t get a choice about what I’m serving,’ Rob says. One of his favourite dishes is the Son of Trott Pie (featured), which is a spin on the famous lamb and shiraz pie made by chefs David Swain and Greg Trott. Rob hopes he too will add a dash of his own style to the menu, with seasonally changing salads. ‘I love seeing the surprise and enjoyment on customers’ faces,’ he says. ‘That’s what I love, a whole lot of happy people.


Son of Trott Pie Our spin on David Swain and Greg Trott’s famous lamb and shiraz pie, topped with flaky golden pastry. Makes 4 large single serve pies Ingredienta: Filling 1kg Fleurieu Gold Lamb (leg or shoulder), diced 1 cup Kalamata olives, pitted ½ cup carrot, diced ½ cup brown onion, diced ½ cup celery, diced 2 cloves garlic, crushed 4 sprigs fresh thyme 1 420g tin of tomatoes 1 tablespoon olive oil 1 cup good quality shiraz Salt & pepper 1 egg, beaten (for egg wash) Pastry 1 cup plain flour 125g unsalted butter (chilled and cubed) 75g sour cream (Don’t have time to make the pastry? Purchase Caréme Butter Pastry, available in most supermarkets) Method: Pastry Put the flour and the cubed butter in a food processor and mix until combined to a crumb texture.

Place the mixture on a clean work surface and work in the sour cream to make a smooth paste (do not overwork). Shape the pastry into a ball, cover in plastic wrap and rest in the fridge for one hour. Filling Brown the lamb in olive oil in a frypan. Meanwhile, saute the onions, carrots, celery and garlic in a large stainless steel or enamel pot (large enough to hold the whole mixture). Cook gently until the vegetables are soft but not discoloured. When the lamb is browned and while it is still in the fry pan, deglaze the pan with wine. Add the lamb and liquid to the pot with the sautéed vegetables. Return the pot to the heat, add the pitted olives, fresh thyme and tomatoes and season to taste. Mix together and simmer very gently until the lamb is tender (approx. one hour). Once cooked, refrigerate the mixture until set. Assembly Remove the pastry from the fridge and allow to warm slightly (approx. 15 minutes). Roll out on a floured work surface to 4mm thick. Cut out the appropriate size and shape to fit 4 deep individual pie dishes (moulds), reserving enough pastry for the lids. Line the greased pie dishes with the pastry, pushing it into the corners and over the edges of the dishes. Spoon the set meat mixture into the pastry dishes (do not overfill as the mixture will expand during cooking). Brush the top edge of the pastry with beaten egg. Place pastry lids on top and press down to seal. Trim off any excess pastry. Brush lid with beaten egg and place completed pies in fridge for another hour. Once they are rested and set place the pies on a tray and cook in an oven preheated to 180C (fan-forced) for 20 minutes or until golden. Remove pies from their moulds and serve with a salad of bitter greens. > 25


Beer’s best friend

Cook Jo Curtis teaches Esther Thorn how to incorporate the amber ale into magnificent meals. Photographs by Heidi Linehan.

The story of Smiling Samoyed at Myponga is an inspirational one, not just for aspiring brewers but for anyone who has ever wanted to follow a dream. What started out as a backyard hobby, has turned into a highly successful boutique brewery in just three and a half years. The brand, which is named after the owners’ beautiful Samoyed dogs, is sold across South Australia. It continues to gain momentum, taking out ‘Most Outstanding Beer in Show’ at the Royal Adelaide Beer and Cider Awards for the past two years running. But this isn’t about the beer. It’s about what has turned a regional micro brewery into a bustling tourist destination; fabulous food and the multi-talented woman behind Smiling Samoyed’s menu. Before the brewery opens, come rain, hail or shine, chef Jo Curtis lights the fires in the large wood-fired pizza ovens in the brewery’s courtyard. During our interview, Jo gets up periodically to make sure the flames are still alight. She’s a chef who’s worked everywhere, from remote roadhouses to high-end restaurants and she knows the value of getting the basics right and using her initiative. ‘I can use anything,’ she proudly tells me. ‘I can improvise. I learned that at a young age, just work with what you’ve got.’

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Jo’s flexible thinking and solid understanding of flavour combinations have proved a boon for the brewery. ‘I love the challenge of pairing food with beer,’ she says. ‘There’s so much emphasis on combining food and wine but I actually think beer has a broader flavour range.’ The brewery’s owner, Kate Henning, explains that by using different types of barley, hops and yeasts in the brewing process, a wide variety of flavours can be brought forward. Kate says the dark ale chocolate cake (featured) tastes so unique because their awardwinning dark ale is less bitter than most. ‘It brings out the coffee and chocolate flavours in the cake,’ she tells me. Indeed, beer and food are so complementary that Kate and Jo are working towards offering a five course degustation meal for Festival Fleurieu, with each course matched by a different beer. ‘I just love working with new flavours and creating new menu items,’ says Jo. Her ‘from the ground up’ philosophy pervades all her work. ‘One of the most popular dishes on the menu is the arancini balls, which I make from scratch,’ Jo says. ‘I make the stock and then cook the rice in it and then add a touch of orange. I really enjoy the whole process.’ She’s also passionate about her pizzas. ‘I love creating different pizzas. I use whatever is in season at the time and I’m always trying to find new ingredients,’ says Jo. ‘The other day I tried Alpaca meat for the first time and that was amazing. So you never know, that might find its way onto a pizza one day.’


Smiling Samoyed Dark Ale Chocolate Cake Ingredients 1 cup Smiling Samoyed Dark Ale 250g butter 75g cocoa powder 400g sugar 2/3 cup sour cream 2 eggs 275g plain flour 1 teaspoon bicarb soda

Method Preheat oven to 180C (160C if fan forced). Grease and line a 24cm springform cake tin. Place Smiling Samoyed Dark Ale and butter in a saucepan and heat until butter is melted. Stir through cocoa powder, sugar, sour cream and eggs until well combined. Add flour and bicarb soda and stir until just mixed in. Pour into prepared cake tin and bake for 45mins to 1hour (or until the top feels firm and springy and a skewer inserted in comes out clean). Allow to cool in tin. Serve with fresh Fleurieu cream and in season berries. Divine.

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FOOD & WINE

Uncorked Wine reviews by Gill Gordon-Smith CSW FWS

The Fleurieu Peninsula is renowned for its beautiful vineyards and world-class wine. But despite the abundance of wineries in the region, each one offers a unique and different perspective, from the company’s ethos to its end product. The generous flavours, drinkability and diversity of the region’s wines never fail to surprise and delight my tastebuds. Here are four local wines, of differing style, that are worth seeking out. Mr. Riggs Montepulciano d’Adelaide 2015 Montepulciano is one of my favourite Italian grape varieties and this Aussie version from Ben Riggs ticks all the boxes. Gorgeous deepruby and purple-jewel tones swirl around the glass, releasing aromas of fragrant blackberry, mulberry, fresh herbs and Italian meat. These delightful tones are reinforced by the first mouthful, which offers flavours of black cherry, blackberry and plum, complemented by dried herbs, spice, tobacco and vanilla. This wine is layered and structured but definitely not stuffy. It works beautifully with barbecued meat, eggplant, mushrooms and ragu. An all rounder! Zonte’s Footstep Prosecco NV Fresh apples, citrus aromas and white florals sparkle from the first glass of this lovely prosecco. Refreshing acidity and fine bubbles are tempered by lightly-honeyed apple, marzipan, nectarine and ripe citrus flavours. A great aperitif or lunch-time wine. You’ll be surprised how quickly the bottle disappears. It scores high on the drinkability scale. Prosecco (proh-sec-oh): A tank fermented softly-sparkling white wine made from the Glera grape. Can be dry/off-dry/slightly sweet. Good acidity. Origin: Italy: Veneto region NV: Non (multi) vintage – the wines are blended from more than one year. Scarpantoni School Block Cabernet Shiraz 2012 When I was growing up I was lucky enough to have the Scarpantoni family as neighbours and I spent a lot of time in Mrs Scarpantoni’s kitchen. The family’s generosity and friendliness is infused into this deep, ruby-red Cabernet Shiraz. It’s a fragrant wine with a lifted nose of ripe berries, plums, baking-spices and dark chocolate. On the palate rich cherry-ripe, plum and black fruit flavours are laced with vanilla and coconut and carried by soft, ripe tannins. This is a fullbodied wine that is beautifully balanced and very drinkable. Enjoy it with barbecued or braised meats, hard cheeses and dark chocolate.  28

Wine tip: Syrah or Shiraz? You may have seen the word ‘Syrah’ appearing on wine labels recently. Syrah is the French word for the wine we call Shiraz. It means the wine has been made in the European style, with a little less alcohol and a little more acidity. Same grape, different place. Doc Adams Rosé 2016 This inviting rosé is a deep rosy-pink colour, with crushed strawberries, raspberries, heady florals and a hint of musk perfume on the nose. On the palate it offers ripe berries, orange rind, pomegranate flavours and a bite of acidity. This dry-style rosé finishes with a spicy kick. It’s a lovely, unpretentious wine that would perfectly complement tea-smoked duck or a smoked-salmon salad and is best shared with friends. Call in to Doc Adams’ new cellar door to try it. Rosé wines are a perfect choice for late summer and early autumn, when the days are long and the nights balmy. Sadly the style has often suffered from the misconceptions that all rosés are sweet and that they’re an inferior product to the ‘serious’ reds. Times have changed however and while there are still plenty of sweet rosés (if that’s your preferred style) many intentionally pink wines are now dry and offer genuine flavour. It’s time to drink pink! Rosé: The colour in the wine comes from the contact of the grape juice with the grape skins. Most rosé wines spend 12 - 48 hours in contact with the grape skins, giving colour and flavour with minimal tannin. In contrast, most red wines have at least a week or two ‘on skins’ and some spend much longer. Gill is the owner of Fall From Grace wine-education-tasting, which is based in Aldinga, nestled between Rosey’s and Miss Gladys on Sea. What a perfect place to be!


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Works exhibited at press date

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Petra de Mooy enjoys a drive in the countryside to visit

A remarkable building Photography by Robert Geh.


Previous page: The home sits on fifty acres looking towards Mt. Alma at Inman Valley. Above: The solid wood door designed by Ben pivots open to reveal a wide corridor.

The most spectacular creations can sometimes have the humblest of beginnings and this couldn’t be more true for this breathtaking Inman Valley home. The intelligent and environmentally-conscious build of this house began with a simple sketch on a paper napkin. But the story begins earlier, when Adelaide-born airline pilot Ben and nurse Anneke, needing regular breaks from busy professional lives in Hong Kong, chose the Fleurieu Peninsula for holidays. The trips became so regular that, after years of renting, they bought a holiday home at Middleton, where they could enjoy the coastal lifestyle with their young sons and extended family. Eventually they made the decision to move back to Oz in 2006 and made the holiday house their permanent home. But this was not to last. On a back road drive, close to Inman Valley a year later, a grand idea was born. ‘We drove down Inman Valley Road and saw this block for sale and thought it would be a great spot to build,’ says Ben. Unencumbered views and an open paddock with no existing buildings became the perfect location for an ambitious project.

After spending only a few minutes chatting about this undertaking, I conclude that I have yet again met people who will go above and beyond what is necessary to achieve high standards. People of vision and focus, who appreciate what good design can bring to one’s quality of life. When Ben set about finding an architect, he discovered John Maitland of Energy Architecture on the internet. Ben described him as: ‘A guy whose designs I liked and whose work was simply stunning.’ Ben says he was looking for an architect whose work was ‘something a bit different that did not look like anything else I had seen’. When the two met, Ben liked John’s thought processes and admired his willingness to try new designs. >

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Above: The home is laid out pavilion style, with three separate areas and a lovely sheltered entertainment area nestled in between.

It was in Ben and Anneke’s shed that John sketched the initial concept on a paper napkin. In the angles and roof pitch Ben saw something truly unique. ‘He structured everything around a sustainable home and a radical design was created around those building blocks,’ Ben says. ‘I knew I could work with him.’ John wanted the house to be oriented true north, but a compromise was made to build it carved into the side of the hill to capture the stunning views, tilting it slightly off the planned orientation. Energy Architecture worked collaboratively with Ben on the design. ‘Ben took on the incredible task of being the builder,’ explains John. ‘His direct and intimate knowledge of the project enabled him to create as he went, elaborating on what resulted from our co-designing process in a documented form.’ John is a highly regarded architect and thoughtfully tells us: ‘The design process took place in a head-space filled with architectural history, forms and modern-movement, all of which accompanied the first pen strokes set out in the planning of the building. Once that was worked and reworked between us, the other dimensions were informed by the gathering of thoughts whirling in space, waiting for a chance to be incarnated. The use of non-square angled planning, creates a dynamism that is often missing from orthogonal layouts, and in this instance, takes advantage of wonderful views and the notion of separation that connects.’ Michael Mosely was hired as building supervisor. He’s a local resident with over forty years experience in building construction. Alongside Ben and Anneke, Michael prepared the plans for council, received approval and work got under way. ‘Every aspect of design, construction and impact on the Holmes’ requirements was looked at to see if we could achieve a better result for their lifestyle,’ says Michael. ‘During construction much discussion was had, with worthwhile changes being made that led to an overall stunning result.’ 32

Ben and Anneke concur: ‘The house works beautifully and is testimony to the design.’ The orientation of the breezeways for summer cooling and good thermal mass for winter warming, contribute to the green credentials of the design. Ben attributes this, in part, to having invested in high quality glass with excellent thermal properties. The finished design is very different from the original concept, as they were at liberty to make variations to the plan as they saw fit. The build took almost three years and because they owned another home nearby, they had the luxury of time to get things right. With no building experience, Ben learned as he went along, bringing attention to detail and a serious work ethic to the table. Tradespeople came and went, but the ones who stayed shared his values. Paul Natar of Natar Building Services was one of these highly skilled people and was instrumental in helping to work out the tricky angles and details. Both Ben and Anneke are extremely grateful for Paul’s expertise. Anneke has also had a hands-on role in the project. ‘We built a shed with a 14-volt cordless drill and then we got power to that shed and the garage and then we built the house. I was involved in the entire process,’ she says. ‘By the end I had muscles I never knew existed and am now pretty nifty with the drop saw too! I reckon we could both tell you where every noggin and nail is in the house!’ Anneke takes pride in the low environmental impact of the build. ‘One of my roles was keeping the site tidy and organised,’ she says. ‘We didn’t use a single skip and recycled everything we could.’ The couple’s sons were too young to be of help, but were on site almost every day Anneke was there. ‘We did lots of bonfires and marshmallow toasting in those days,’ she remembers fondly. >


Above: Every window frames a view. Bottom left: Timber cladding and decking meld harmoniously with the low maintenance landscape design. Bottom right: Minimal finishes and warm textures are features in the open plan living area.

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Top: The kitchen concept was to juxtapose a high-tech finish against a rustic backdrop. The new appliances are bolted to the old wood, creating an aesthetic of rugged honesty. Bottom: Another room for relaxing and enjoying the views. 34


Above: The master bedroom is warmed by wood panelling.

Arguably, the best features of this beautiful home are the things you don’t see. It is so solidly built that it is likely to withstand anything Mother Nature might throw at it. ‘I’ve met or exceeded just about every aspect of the engineering of the house,’ says Ben. ‘To say it’s over-engineered is a massive understatement. As an airline pilot I learned that if you build things well, they will work well for you.’ The property is fifty acres with twenty-five acres of Spotted Gum and Sugar Gum planted by the Holmes as a potential cash crop, when the trees mature. The property has magnificent views across Inman Valley and of Mount Alma and though there are neighbours, the orientation makes it very private. Anneke loves driving down Mount Alma for ‘the best view of the home’. From there the building seems ‘nestled’ into the landscape, its earthy tones allow it to blend in unobtrusively. Indeed the Corten steel facades, timber batten and reclaimed brick appears to meld with the land.

Laid out as a pavilion style home, with three separate areas, the central living area is flanked by the children’s wing. The parents’ retreat provides sufficient acoustic separation for a young family. Originally the three spaces were connected by walkways, but Ben decided to join them more closely, creating a ‘one house feel’. Polished concrete floors cement the seamless transition. The layout also accommodates a gorgeous, sheltered, outdoor entertaining area. Ben was keen to use as much reclaimed material as possible. The red bricks were salvaged from an old home in Linden Park. ‘Every material was hand selected,’ he says. The main feature posts come from an old bridge in New South Wales. ‘We needed five metres of wooden post but it was unavailable as an off-the-shelf product,’ Ben says. Instead they found the old Ironbark posts and had them machined from round to square as the main feature in the five metre floor to ceiling windows – it was worth doing. The kitchen bench is made of large Jarrah joists from the old barrel room at the Tatachilla Winery and again machined to suit. The flooring material was salvaged > 35


This page top: The office also affords a relaxing view. Bottom: The large free-standing tub and shower off the master bedroom.

from a house in Port Adelaide. Only the Spotted Gum exposed rafters and decking are new, sourced from sustainably grown plantation timber. This feature subtly links the house with the Spotted Gum forest, which is visible from the living area. Everything is custom-made and reclaimed, which imbues the house with history and soul that is hard to achieve in a new build. There are no architraves and cornices because the owners wanted the walls, ceilings and floors to meet, with no transitional material. This is no mean feat when creating a building of this scale and complexity. The kitchen concept was to juxtapose a high-tech finish against a rustic backdrop. The new appliances are bolted to the old wood, creating an aesthetic of rugged honesty. Anneke is especially fond of the ILVE oven and the generous island bench. The massive pivoting front door was designed by Ben and made by David Matson of Paringa Joinery. The large slabs of timber appear to float with no visible fixings from the exterior. With all the structure appearing on the interior, a contrast of rustic and industrial is created. 36

The children enjoy the quiet and having their own space and Anneke loves the view with its uncluttered lines and the daily visits from wildlife. ‘We were counting them up,’ she says. ‘So many birds: Magpies, cockatoos, kookaburras, galahs, parrots, as well as echidnas and the mob of kangaroos we see every morning and every night.’ The landscaping is designed for low maintenance and again this simplicity allows time to enjoy the beautiful surroundings and the lifestyle that rural living offers, while still being close to the Victor Harbor schools and amenities. As the seasons change, so does life and the house has now been put on the market, offering the fortunate buyer an incredible new chapter in their life. ‘Whoever lives here is going to be very lucky,’ says Ben. ‘This house is as well built as a house can be. All the hard work has been done with love and attention. For inquiries regarding the sale of this property please call Emily Smith at Professionals Victor Harbor on 0438 522 733’


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Photographed at Blowhole Beach, Deep Creek Conservation Park.

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TASTE THE SEASON:

Apples

(also known as Malus pumila)

Story by Annabel Bowles.

Apples are a staple lunchbox item and a regular resident in household fruit bowls, but there’s more to the ‘forbidden fruit’ than meets the eye. From McCarthy’s Orchard to Ashbourne Valley Orchards and a handful of smaller growers scattered in between, there’s an abundance of the sweet pomaceous fruit in the region. And as the summer sun starts to cool and the leaves begin to turn, the apple comes into its prime. Local growers are doing clever things with their apple crops, adding value and gaining a reputation as some of the best cider makers in the nation. At McLaren Flat the McCarthys are producing small batch cider in both pear and apple varieties. Nearby at McLaren Vale, Oxenberry Wines is producing a unique blend of wine grapes and apples, known as Grapple Ciders, in both red and white varieties. With their long list of health benefits there’s even more reason to add apples to your diet ... in whatever form you fancy! Apples contain high levels of antioxidants and fibre, decrease cholesterol and reduce diabetes risk. They also detoxify the liver, boost the immune system and prevent Parkinson’s disease. Apple peel contains a compound called triterpenoids, which is reported to prevent the growth of cancer cells in the liver, colon and breast. So the old adage ‘an apple a day’ may indeed be true. It’s also reputed that apples are more effective than a coffee in the morning, because they provide stable energy for longer.  We’re not convinced, but for anyone battling a caffeine addiction, an apple might be just what the doctor ordered.

Dutch Apple Tart Just like Oma use to make - delicious! This recipe is no fuss. The pastry is fail-proof and doesn’t need blind baking. Oh … and it IS delicious. Pastry: 250 grams of butter 1 cup of sugar 2 cups of plain flour Egg wash for top

Apple filling: 8 – 10 Granny Smith Apples depending on size ½ cup of brown sugar (or more if you like it sweet) 1 tablespoon of cinnamon Method: Cut cold butter into one inch chunks and cut further with a pastry cutter while slowly adding the sugar. Be sure not to let the butter get too creamy. Gradually add the flour, cutting in until the dough becomes too heavy for the cutter. Get your hands in and knead until it just comes together into a ball. Do not over work. Refrigerate for an hour or overnight. Bring back to a pliable state at room temperature. It should be relatively easy to push your finger in but still be a bit cool. Apples: Peel and core apples. Cut into quarters and slice each section into three even pieces. Drop into a large bowl. Add cinnamon and sugar. Mix well. Assembly: Dust a clean surface with flour. Cut the dough in half. Roll out half of the dough until round and about 5 - 7 mm thick. Transfer into a 9 inch buttered and floured pie tin. Push gently into the corners and trim the edges. This dough is very forgiving if it breaks or you need to patch. If the dough is sticky when you are rolling it may be too warm or you may need to lightly flour the rolling pin and the dough. Pour apple mixture into the pie tin and form a mound in the centre. Roll ‘ropes’ with the remaining dough to form a lattice on the top. Be creative. They can be flattened or kept round. Have a minimum of three ropes each way and finish off with a rope around the perimeter. Brush the top of the pastry with an egg wash and put in a preheated 170 degree oven for forty five minutes to an hour. Top should be golden brown and apples slightly mushy but not apple sauce. Serve with a dollop of fresh cream or ice cream. You won’t regret it! Lisa McCarthy loves to bake apples stuffed with sultanas, almonds, sugar, cinnamon and butter. Try it, it’s good.

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Taken an amazing photo on the Fleurieu lately? Send us an email or upload it to our Facebook page and you could see your handiwork in print. Each issue we’ll choose an image to publish right here in the pages of FLM: facebook.com/FleurieuLivingMagazine. This photo of a lone swimmer was taken by FLM reader Poppy Fitzgerald.


 Locally Owned  Locally Made Supporting Aussie Farmers 41


An island adventure Story by Petra de Mooy.


Previous page: Atop the dune at Little Sahara. Above: The amazing geological features of Pennington Bay.

I am usually skeptical about anything tagged ‘bus tour’. But the chance to sit back and enjoy one of the most pristine islands in the world, unencumbered by driving, decision-making and navigation has tempted me. Then there’s the added benefit of having accommodation and meals included in the package; a truly stress-free holiday. The trip, however, turns out to be so much more than just a relaxing break and I disembark from the vehicle as a true believer in the benefits of bus tours. This is largely because of our veteran driver and guide, the energetic Jen of Kangaroo Island Adventure Tours. Jen arguably knows more about Kangaroo Island than many of the locals, despite the fact she ‘commutes’ to work from Adelaide. She runs a variety of tours on KI and her time spent there has inspired her so much, she jokingly refers to it as ‘Jen’s Island’.

Jen is passionate about all the island has to offer and enjoys relaying her vast amount of knowledge to us. She has an extensive understanding of the region’s plants, not to mention the mating habits of nearly every animal on the island. I was amused to learn that thirteen per cent of the Superb Fairy Wren’s body mass can be taken up by his testicles during the mating season. I marvel at the many stories Jen has accumulated over the years she’s worked as a tour guide and her obvious thirst for education. All her fables and facts are delivered with a great deal of enthusiasm, emphasising her love for the island, its history and the people who call it home. As we leave Penneshaw in our comfortable twenty seater bus, accompanied by a diverse mix of international tourists, Jen tells us about the unique eco-system of KI. Kangaroo Island is the ‘most natural’ island on the planet with over thirty three per cent of the land mass protected as part of a national park or reserve. With no dingoes, foxes or rabbits to degrade the environment it’s a haven for native animals. There are, however, thousands of feral cats, which officials are trying to eradicate. Despite the plague proportions, I don’t see a single one of the sneaky little critters! >

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Top: A panoramic view of Remarkable Rocks. This page bottom left: Rob Howard at Rob’s Shearing Shed. Middle right: A rustic take on noughts and crosses at Emu Ridge Eucalyptus Distillery. Bottom right: The front of Jen’s trusted bus.

When it comes to indigenous animals however, I am a little luckier. I’m on a quest to see as many species as possible and I keep my eyes peeled for any subtle movements in the undergrowth and trees. I’m helped by the sharp-eyed Jen, who can spot an echidna from five hundred metres away. Indeed, she saw many a roadside animal that I missed. Her observational ability comes not just from being in the driver’s seat but also an ingrained wariness from a previous collision with a large kangaroo in the Outback. Jen takes a leisurely pace in the early morning to avoid hitting any scurrying lizards, waddling echidnas or hopping marsupials. She won’t drive after sunset, when the nocturnal animals turn the bush and roads into their very own super highway. 44

But it’s not just wildlife Jen knows about. She is also a wealth of information about the island’s industries. First and foremost is the tourism industry, with most of the permanent resident population relying on an income from the large number of national and international visitors. There are now thirty vineyards and wineries on KI and, with five exporting overseas, there are some exceptional producers. Graziers herd sheep and cattle with a few boutique pig and lamb producers dotted around the island. A sheep dairy, Ligurian honey producers, a eucalyptus distillery and free-range egg farms operate nearby traditional wheat, barley and canola crops. There’s also a burgeoning craft beer industry.


This page middle left: The newly built interpretive centre at Little Sahara. Top right: A Superb Fairy-Wren. Photo by Wayne Butterworth. Bottom left: An Australian Sea Lion making its way to the surf. Photo by Greg Snell and courtesy of Tourism Australia. Bottom right: The beautiful contoured roads roads of Flinders Chase National Park.

Until recently, Kangaroo Island had a large fishing industry. However this has been impacted on by the newly created Marine Parks, which protect many delicate ecosystems of both marine and animal habitats. Some fisherman have now cleverly diversified, offering visitors ‘wild dolphin’ tours.

is our first stop. It’s heartwarming to meet Rob, who is a lovely, hardworking farmer. His hands alone tell a story and his three kelpies, Toby, Jordie and Macy, obviously think they have it pretty good. He picks them up under his arm and says: ‘If you love them and treat them well, they’ll work hard for you.’

The island is also home to a large population of professional artists. Sometimes thought of as endangered species themselves, these artists find the peace and unspoiled environs of KI a great backdrop for their creativity.

The next stop is Pennington Bay. Like many of the beaches on the Southern Ocean side of KI, this long rugged stretch has beautiful rock formations. The perfect white sand and crystal clear waters are met by the roar and unrelenting surf of the Southern Ocean. ‘There is nothing but vast ocean between here and Antarctica,’ the ever-wise Jen tells us. >

Other families, like Rob Howard’s, have lived on the island for four generations. He owns Rob’s Shearing Shed and Sheep Dogs, which

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Top left: A koala nestled among the shady eucalyptus trees. Photo by Adam Bruzzone. Courtesy of Australian Air Holidays. Top right: Blue water lapping at the white sand of Hanson Bay. Photo by Adam Bruzzone. Courtesy of Australian Air Holidays. Middle: A panoramic view of gorgeous Pennington Bay. Bottom left: Beautiful coastal plants at Flinders Chase National Park. Bottom right: Rob’s Shearing Shed. “Baaaaaa.”

Back in the bus we amble along one of the many dirt tracks, this one leading to the Emu Ridge Eucalyptus Distillery. Here a buffet style lunch is served and we learn all about Eucalyptus and Emu Oil. Later that day, the oil’s healing properties are put to the test when Jen is stung by a bee. With a little ‘magic’ oil-of-the-emu, the sting is ‘neutralised’ straight away. Although my family has been to Seal Bay on numerous occasions, it remains one of my favourite destinations on KI, so our next stop on the beach alongside these impressive creatures is a real highlight. Moving at an efficient clip, we arrive at Little Sahara. Here we climb up the vast and vertical ‘inland sand dune’, get a quick lesson in sandboarding and then hit the slope. At least some of us do. The newly built and architecturally designed interpretive centre has a stunning viewing platform for the less adventurous. It is worth the walk up the dune though, as the long stretches of white sand and vertical drops make for some dramatic photos. After this busy itinerary we are ushered to our final destination of the day, the Vivonne Bay Lodge. Here we are given access to bikes, kayaks and walking trails, all heading down to beautiful Vivonne Bay. A late barbecue dinner on the large wooden deck, is followed by a torchlit walk to see wallabies and brushtail possums and we are well and truly ready to hit the sack. Not a peep is heard for the next eight hours in this quiet and comfortable accommodation.

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In the morning, we enjoy a continental breakfast with our co–travellers and then get back on the bus for a short drive to Hanson Bay Sanctuary. Here we see wild kangaroos and koalas and get a much needed cappuccino. The rest of the day is spent at the beautiful Flinders Chase National Park. Jen explains why the local roads wind around and go up and down so much and I appreciate this a great deal. Rather than making the roads straight, they have been contoured to fit the landscape. It’s always been a feature of road trips on Kangaroo Island my family has enjoyed. Driving is so much more interesting and some of the views are exceptional. If you Google ‘Kangaroo Island roads’ you will see images from tourists at all times of the year. With its Remarkable Rocks and Admirals Arch, Flinders Chase is a must see. The wildlife surrounding these geological wonders is also marvellous. One spot I had never been to, but always wanted to visit, is Hanson Bay. I was delighted to find that after another hearty lunch served by Jen, we set off for this picture perfect beach. Jen says it is her favourite beach, so we call it by its rightful name: ‘Jen’s Beach.’ Again the bracing freshness of the great Southern Ocean means that many of us only venture knee-deep into the water. But it is just breathtaking to be there. Jen meanders back to Penneshaw for our departure, making a couple of quick stops for a final ‘sweetener’. As we enjoy our Clifford’s Honey Farm treats we savour the memories from this wonderful tour.


Magic on your doorstep! Just 45 minutes from Adelaide, the Fleurieu Peninsula offers a tapestry of experiences showcasing the best of South Australia, including regional flavours and stunning scenery. Visit Fleurieu Peninsula at www.fleurieupeninsula.com.au

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Above: Ben Chaffey at his Seaview winery. Courtesy of Treasury Wine Estates.

TRAILBLAZERS: Corrina Wright explores the origins of the McLaren Vale wine region.

Built on a solid foundation The grand, old, white building on Chaffeys Road, McLaren Vale sits in quietude these days. In its late past however, it was a hub of noise. First the sound of miners’ picks digging the great limestone cellar filled the space. The hollow echo was soon replaced with the bustling noise of the busy Seaview winery, which operated until 1973. The building’s next incarnation was as the tourist-filled McLaren Vale cellar door of the multi-regional winery Rosemount Estate. Now the building is almost silent, its cavernous insides only encroached upon by a handful of Treasury Wine Estates offices. Though I was born in 1973, and never saw the Seaview winery in action, I was lucky enough to work out of the Chaffeys Road building during my early days in the wine industry. I often found myself wandering around the building, imagining what it would have been like when McLaren Vale winemaking icon Ben Chaffey, ruled the roost. So influential was William Benjamin ‘Ben’ Chaffey (1914 - 2008) that the road the building is situated on was named in his honour. 48

Ben was definitely not a lone ranger in his family when it came to bearing influence. His forebears are synonymous with pioneering stories in several Australian regions. His grandfather and great uncles established agricultural irrigation settlements in a number of Californian towns, before being invited by the Australian government to head-up similar settlements in Renmark and Mildura. As a consequence, young Ben grew up with a foot in both countries, and both wine regions. Born in California, Ben moved to Australia when he was very young. His grandfather, William Benjamin Chaffey (1856 - 1926) founded Mildara Wines on the cliffs of the Murray River at Merbein, near Mildura in 1913. It was the first winery in the region. After WWI, Ben’s father, William Herbert Chaffey (1887 - 1987) received the call to move his family to Australia to run the winery, which he did until 1962. Ben was educated in Mildura and at Geelong Grammar. After gaining extensive practical experience working in the Mildara winery, he decided he wanted to study winemaking. Ben was accepted into Roseworthy Agricultural College in 1933, because of his extensive education, his practical experience … and because numerous complimentary letters were sent to the college on his behalf. Ben completed his studies and began working for the Emu Wine Company in 1939. As a young winemaker, Ben was responsible for blending huge batches of sherry and port to ship across to the British Empire. He was also charged with processing grapes from all over South Australia and, in particular, McLaren Vale. So began his love affair with the region.


Above: Wine tasting at Roseworthy College in the 1930s. Taster on the far right – Ben Chaffey.

‘With his continual success at wine shows and amongst consumers, Ben Chaffey was pivotal in convincing the world that McLaren Vale was a super-premium wine region.’ Then WWII broke out and everything changed. Ben was conscripted to the Australian Air Force, where he became part of a team of Australian-based flying instructors. During this time he met his future wife Rana, whom he married in 1942. The couple had three daughters, Anne, Belinda and Debbie. After the war, Ben returned to Emu Wine Company. A short time later, he and an air force mate named Alan Ferguson purchased the ‘Hope Farm’ property in McLaren Vale. When Alan decided he wanted out, local Marion grape grower Friend (best name ever!) Edwards joined with Ben and ‘Seaview’ was born. The winery was christened with the colloquial name for the area. Ben and Friend extensively replanted the vineyard and soon the winery was producing high quality wines. Then they made the bold decision to move away from bulk sherry and fortified wines. The trailblazers were some of the first winemakers in the region to bottle their own wines, proudly emblazoning each label with the now iconic flying seagull. The brand thrived, mostly on the back of a strong clientele of Italian immigrants, who were happy to have access to locally made red wines. The Seaview winery was rapidly growing, with its ever increasing range of wines soon being distributed across Australia. The company even set up a subsidiary in North Queensland, servicing the local Italian tobacco growers.

The Australian palate had begun to turn, moving away from fortified wines and towards table wines. By the 1960s, business at Seaview was booming. Despite the rapid growth of their own label, Ben and Friend continued supplying wineries like Yalumba, Penfolds, Lindemans, Gramps and Mildara with bulk red wine. As Ben gained confidence in the quality of his wines, he became a fierce advocate for McLaren Vale. At the time McLaren Vale wasn’t a celebrated wine region, or a welcome name on labels. Ben rallied against the negative perception. With his continual success at wine shows and amongst consumers, Ben Chaffey was pivotal in convincing the world that McLaren Vale was a super-premium wine region. By 1970, Ben realised the business needed significant investment to take it to the next level. He also had the foresight to know that his three daughters were unlikely to want the business. So when Allied Breweries came knocking on his door, Ben signed on the dotted line. Today, the Seaview seagull only spreads its wings on cheap, sparkling wine and its old Chaffey Road roost is hushed. But the impact of its founders on this region cannot be underestimated. The high quality, award-winning wines produced by the likes of Ben Chaffey, created a solid foundation for future McLaren Vale vignerons. The credibility he so fiercely battled for has since been built upon by many, and McLaren Vale is now known as one of the world’s premium wine regions.

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Young guns of the Fleurieu Story by Nina Keath.


Previous page: Marshall Watson, who will be competing in the Knights Beach Pro in May, doing what he does best. Photo by Brad Halstead. Above: Zen Panda Band includes members Luke Christiansen, Oliiver Ryan, Aiden Ryan, Sam Lavers and Jono Ling. Photo by Thomas Ling.

To stay or go? Almost every young person from a regional area faces this question after graduating high school. Twenty years ago, my peers and I made the choice to leave the Fleurieu and indeed South Australia. However, something has changed in the past two decades and the region no longer feels like a place that must be escaped from to make something of yourself. In fact, many young people are now choosing to stay. On a sunny summer’s day, I drive down to the iconic De Groot Coffee Co. in the industrial zone of Port Elliot to meet a group of young men who have chosen to stay. Or, at the very least, to come and go. These ‘Young Guns’ of the Fleurieu range in age from 17 to 27, and are reaching new heights in fashion design, music, photography, film, event-production, surfing and bodyboarding. First up are Dylan Beach (26) and Marshall Watson (27). Dylan is General Manager of the Australian Bodyboarding Association, as well as Manager of events and marketing company Beach Management. Responsible for organising Pro Tour bodyboarding events nationally

and internationally, Dylan quips, ‘Head office is wherever my laptop is.’ Marshall, a keen local bodyboarder, is currently ranked 7th nationally, with a personal best of 6th. Dylan and Marshall grew up surfing at Port Elliot’s Knights Beach. ‘Life was easy growing up here with good waves and your mates around,’ says Marshall. ‘It still is. I walk to work, I walk to the surf. That’s my day. You can’t do that anywhere else.’ Dylan shares his sentiment; ‘the biggest positive for me is the community. You can be surfing and know 99 per cent of the people in the water. I can come into De Groot and I’ll always know someone and be able to have a chat. I was in Europe recently soaking up amazing waves, food and culture but I saw that I’d missed a good day at Knights and I was devastated.’ Marshall sympathises, ‘it’s heartbreaking!’ Despite regularly travelling the world organising events, Dylan is passionate about the Fleurieu. ‘Driving through Mount Compass is like driving through the hills of Ireland. It’s so beautiful. Aldinga through to Rapid Bay is like driving along the Mediterranean coast in Greece. The whole scope of the Fleurieu compared to anywhere else in the world is amazing – coast, wine, food, good people. Five years ago, there wouldn’t have been a thought of young people staying here to open businesses. I remember when De Groot Café opened on the side of the coffee-roasting business. It was just for fun but word got out and now it’s packed. We’re starting to have music events appealing to a younger crowd. That would never have happened in the Fleurieu before. As a young person, (living here) > 51


Above: Benjamin Hewett at The Sliding Door Surf Shop.

When I suggest that moving from the city to the country to start a business is the opposite of what most people do, he’s quick to correct me. ‘Port Elliot is such a surfy little boutique town. It just made sense,’ he says. is a lot more attractive than it was. There’s no nightlife but how’s that for an opportunity? People are now willing to give it a crack. For example, you have the guys from Cheer Wetsuits and Yeo Haus setting up an awesome little surf shop and making a go of it.’ Two doors down from De Groot is the ‘awesome little surf shop’. Dylan’s talking about the Sliding Door Surf Shop. It’s the brainchild of Yeo Haus founder Benjamin Hewett (27). ‘I’ve always created stuff,’ says Ben. ‘I’d sew T-shirts and screen-print and Yeo Haus evolved as a lifestyle-brand and creative platform. We’ve got clothing, film, photography, surfers. The logo is double-doors opening on a blueprint and it’s also a wave-cut, so it has a double meaning.’ With his focus on surf and lifestyle, it made sense for Ben to come back to Port Elliot. When I suggest that moving from the city to the country to start a business is the opposite of what most people do, he replies. ‘Port Elliot is such a surfy little boutique town. It just made sense,’ he says. ‘The sheds here have such a good feel, similar to the industrial area in Byron Bay. I was inspired by that.’ The metaphoric Yeo Haus is well occupied. As well as managing the company, Ben designs the brand’s successful clothing line. Award winning local surfer Max Longhurst (24) is team rider. Mickey Mason (23) is a filmmaker from Victor Harbor making documentaries, music videos, surf movies, and commercials. Tom Ling (25), a photographer with a penchant for old cameras rounds out the team. Filmmaker Mickey moved to Victor Harbor after a family vacation from the UK. ‘We didn’t want to go back,’ he tells me. ‘It’s such a nice 52

place here with a great surf culture. We can walk down the street and pretty much chat to anyone. It’s the best.’ Ben agrees, ‘I like the diversity here. There’s a strong, broad community and it only takes an hour to drive from Adelaide. I remember going skydiving and looking down on the whole Fleurieu. It was incredible. It’s a pretty amazing place.’ Tom, however, plays devil’s advocate, ‘I’ve been living in Port Elliot but just moved up to Glenelg. Everyone finishes school and either travels or goes to uni. There are not a lot of career opportunities here if you want to do something creative.’ He’s quickly corrected by Ben, ‘that’s why you’ve got to create your own opportunities. Come on, you boys are starting your own production company!’ Mickey agrees, saying that changes in technology have made creative work more accessible, ‘Everything is online so we can be based anywhere. Does this café have Wi-Fi?’ Everyone nods. ‘Great, we’re based here for now!’ Ben drives the point home, explaining that the majority of Yeo Haus sales are online, and Tom relents with a cheerful shrug, ‘It’s true, we do all end up coming back because we love it here.’ Argument won, Ben switches sides, ‘It can be slow progress here. We struggled with council approval trying to set up a joinery here. It was almost as though they didn’t want it, which was strange.’ Having seemingly found an ally, Tom tries again; ‘for under thirties there is literally nothing to do at night.’ However, before his friends can mount an argument, he does so himself, ‘It’s actually cool because you make your own fun. You get creative,’ he says. ‘Last summer, we had some great parties with Zen Panda DJing, which was so much fun.’ >


Above: Filmmaker Mickey Mason, Photographer Thomas Ling and Event Manager Dylan Beach planning big things and enjoying a morning coffee at De Groot, Port Elliot. All photos in this spread by Thomas Ling.

Above left: Mickey Mason taking some footage down south. Above right: Benjamin Hewett chillaxing. 53


Above: Marshall Watson heading to the surf at Port Elliot. Photo by Brad Halstead.

Their enthusiasm is infectious and it’s easy to see why they have quickly amassed a loyal fan base. ‘We got really lucky in the whole Adelaide music scene,’ says Sam. ‘Everyone helps each other and there’s no real rivalry. By this time the café is full because Zen Panda has arrived and none of the earlier interviewees have left. It emerges that the apparently discrete individuals I had been commissioned to interview all know each other and have settled in for coffees and a catch-up. Tom tells me his brother is in Zen Panda and he regularly photographs the band. Meanwhile, Mickey is making a music video for the group and produces surf movies for Dylan and Marshall. ‘Dylan and I are best mates,’ says Tom. ‘We all either went to school together, played sport or met at parties.’ Indeed it’s starting to feel like a party right now. Ah the Fleurieu! Ben smiles, ‘It’s all entwined isn’t it?’ After extracting my interviewees from the impromptu gathering, I learn that Zen Panda is Oliver Ryan (17), Drummer; Aiden Ryan (21), Lead Guitar; Sam Lavers, (21), Singer; Luke Christiansen (21), Bass Guitar; Jono Ling (21), Guitar. The band crowds around the table with exuberant smiles and friendly hellos. The young men hail from all corners of the Fleurieu and singer Sam explains that they connected through their shared love of music, ‘We’d all end up choosing the songs at local parties together and eventually they let me be in the band,’ he says. Their enthusiasm is infectious and it’s easy to see why they have quickly amassed a loyal fan base. ‘We got really lucky in the whole Adelaide music scene,’ says Sam. ‘Everyone helps each other and there’s no real rivalry. It’s been really nice meeting other musicians and people we have looked up to.’ Luke agrees; ‘there are lots of young bands all helping each other out and offering support to each other, which is really nice.’

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The band members describe their style as psychedelic jazz rock and name as their influences Australian groups such as Tame Impala, Pond, King Gizzard and the Lizard Wizard, and Last Dinosaurs who they were thrilled to support last year. Luke describes the songwriting process as a collaborative effort. ‘We all contribute,’ he says. ‘Often someone comes with the backbone of a song; lyrics, riffs or a chord progression and then we’ll jam, add our bits and have fun with it.’ Sam continues, ‘Then we sit down and have some stir-fry and have a think about it.’ Luke nods seriously, ‘Stir-fry is an important aspect to our band. Ollie does the cooking and he is a very good chef.’ Ollie, the youngest in the band and still at school, smiles reticently but kindly agrees to share his recipe so we can all get our creative juices flowing. It’s certainly worked for Zen Panda. The band is going from strength to strength with its first EP due for release in autumn 2017 and a raft of other songs in the pipeline. In a classic Fleurieu twist, we realise that Ollie and Aiden’s grandfather keeps bees on my property and Sam laughs in delight, saying (no pun intended), ‘South Australia hey, sweet as!’ Between the 26-28th of May Knights Beach in Port Elliot will host some of the world’s best bodyboarders, as they vie for points on the Australian Professional Bodyboarding Tour. The powerful waves and natural amphitheatre at Knights Beach attracts riders from Hawaii, Portugal and South Africa, as well as Australia’s highest ranked bodyboarders, to South Australia. Past champion and Fleurieu local Marshall Watson will be one to watch as he goes back to reclaim his title.


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YOUR COUNTRY HOME IN THE VINEYARDS

Spacious McLaren Vale accommodation within walking distance to visitor centre, restaurants, cafés and cellar doors. Short drive to local beaches, markets, breweries, galleries and more. New Vineyard View function room available for hire, meetings, conference, reunions ect. New resort style heated saltwater pool, mini gym with i-health sauna, conversation area with outdoor fireplace and TV • 37 refurbished 4 Star motel rooms and apartments • Deluxe spa rooms and apartments • trip advisor Award of Excellence 2012, 13, 14, 15 and 16.

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The eternal optimist Story by Petra de Mooy.

Above: Kylie Mines at her home in Aldinga.

From a humble home office in the Aldinga Arts Eco Village, an inspirational motherof-two is changing the lives of some of the most disadvantaged people in the world. With the help of just eight staff, Kylie Mines raises funds for and delivers wheelchair services to disabled people in low income countries. It’s a cause the forty-nine year old has been passionate about since the day she took a severely disabled Lithuanian child onto her lap. The eight-year-old’s mother began to sob, because Kylie was the first person other than her, to hold her child. It was the late 80s and Kylie was working as an occupational therapist in Lithuania, supporting women with disabled children. She’d gone there with the intention of helping the many disabled children being placed in orphanages and held in appalling

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conditions. ‘I learned a lot about human nature and that there are some things you can not change and that you need to focus on the things you can,’ Kylie says. ‘We decided to work where the strengths were - with the women who had kept their disabled children.’ Kylie and her colleagues ran therapy sessions for the children and taught the mothers how to improve their child’s physical health at home. ‘These were women who were remarkably strong, but they were just so isolated,’ Kylie remembers. She felt a strong calling to help support such people, who were living in places without established rehabilitation services. Kylie has always been a dreamer. When her parents moved from Sydney to McLaren Vale for work, they told their children they were moving to a village. The eight–year–old Kylie imagined a fairy tale village, complete with thatched roofs and cobblestones. Never one to dwell on disappointment, she quickly made the best of her new ‘real-world’ home and soon grew to love the area. ‘Port Road (in Aldinga) was just a dirt track and I rode my horses everywhere,’ Kylie says. ‘There were no dogs on leads and in fact, there were very few rules.’


Kylie was a bright, high achieving student and says she fell into occupational therapy by sheer good fortune. ‘I went through a little blip in Year 12,’ she remembers. Panic ensued and Kylie was sent to see the school counsellor, whose daughter had broken her arm and had seen an occupational therapist the day before. So impressed by the OTs at the Flinders Medical Centre was the counsellor, she suggested Kylie do work experience with them. That suggestion would ultimately decide the course of Kylie’s future and has changed the lives of thousands of people living with disabilities. ‘I went home from my first day of work experience and announced I was going to be an OT,’ she smiles. Kylie’s school year was back on track, and she entered the highly contested university course with a high distinction. She describes her training as extremely rigorous and thorough and believes the broad-base of study paved the way for her ability to work in diverse areas. Upon graduating, Kylie was employed at Christies Beach Primary School, supporting children with severe disabilities. She loved the children and enjoyed the challenging work and so when she heard about the plight of disabled children overseas, it tugged at her heartstrings. The decision to go was an easy one, but getting approval to work in Lithuania proved significantly harder. It was only through her refusal to give up that Kylie eventually boarded a plane bound for Vilnius, the Lithuanian capital. ‘The experience I had there cemented the direction of my career and it is where I began to understand what it meant to work in a different culture and how to work with people who had completely different upbringings,’ she says. I ask Kylie how she managed the emotional impact of this exposure? ‘It was heartbreaking but it is reality,’ she reflects. ‘I come back home and live in this incredible community but you can not judge. We have a resilience because we are lucky enough to have grown up in a secure environment.’ Inspired by her time in Lithuania, Kylie joined non government organisation Motivation Charitable Trust in the UK in 1993. The group was created to design wheelchairs and other mobility devices for specific use in low income countries. While the technicians worked out the designs, Kylie’s job was to discover what on-the-ground support was needed in terms of education, training and resources. The role gave Kylie a solid understanding of the importance of NGOs and development, as well as how to secure funding. Over the decades she has learned to work within the constraints of the countries she supplies wheelchairs to. A key focus is ensuring the process will be sustainable and well supported. ‘We never enter a new community without first approaching local services and organisations already established in the country,’ Kylie says. ‘After we’ve gone in there, locals need to provide the ongoing support required to make these projects successful.’

Above: A recent Motivation Australia wheelchair recipient in the Solomon Islands.

Kylie and her partner Ray returned to Australia in 2000 to have their first child. But even a newborn baby couldn’t keep Kylie at home, and soon afterwards she and Ray continued the charitable work overseas. It was after having her second baby that Kylie decided to reduce her overseas travel, and she began consulting from home. She soon discovered there was a desperate need for wheelchairs within the Pacific Region and, never one to rest, Kylie started Motivation Australia. Twenty-five years later her passion, energy and enthusiasm is as strong as ever. Kylie never gives up, even when battling for funding (the government offers NGOs with a small percentage of capital, leaving them to raise substantial amounts of money themselves). ‘I am an incredibly optimistic person and I have a strong will,’ she says. ‘The eternal optimist in me keeps me going.’ To help this worthy local cause, become a member of Motivation Australia, attend a fundraiser or simply make a donation. Kylie says any and all contributions are greatly appreciated. motivation.org.au facebook.com/MotivationAustralia/ 57


Esther Thorn experiences one of the Fleurieu’s newest gastronomic ventures, and meets

The talented Mr Riggs Photography by Robert Geh.


Above: Inside The General, the fit-out is a combination of rustic-chic and industrial-cool.

I arrive early for my interview at one of the region’s newest gastronomic ventures, The General Wine Bar & Kitchen at McLaren Flat. It’s almost 5pm and the staff are closing, but I decide to peek inside. I’ve heard good things about winemaker Ben Riggs’ latest project and I’m eager to see what the hype is about. The idea behind The General is a novel one; combining a cellar door for wineries Mr. Riggs and Zonte’s Footstep, with a cutting edge eatery. From the main road, the recycled red-brick building sits comfortably alongside the heritage-listed building housing Home Grain Bakery. When I knock on the sturdy wooden door, it opens and I’m warmly welcomed, despite my early arrival. Inside the fit-out is a combination of rustic-chic and industrial-cool. In a different venue such a style could be austere, but here the abundance of personal touches infuse warmth and beauty. There’s genius in the details; windows concertina back creating ‘window

bars’ and there’s a multitude of accessible powerpoints so patrons can work while drinking a short black or a slow glass of prosecco. The back wall is buttressed by a bank of brown leather couches and giant Oregon beams, salvaged from the old Michell’s woolshed, add gravitas to the ceiling. I’m ushered in and sat down at an oversized timber table. I’m given a glass of chilled riesling and told to relax while I await the arrival of Ben Riggs and his right-hand man, chef Ben Sommariva. I do relax. The General, which is a collaboration between wine labels Mr. Riggs and Zonte’s Footstep, is somewhere I like to be. It has an aesthetic my home might have if it wasn’t regularly ransacked by three children. But there’s much more to this place than good interior design; it holds a sense of anticipation, like a theatre in the stillness before a show. Enter chef Ben Sommariva. He’s a bundle of energy and efficient footsteps as he pours a drink, inspects the kitchen and moves effortlessly through his ‘stage’, before sitting across from me. A passion for food runs through Ben’s veins. Born to an Italian father and a mother who was a gifted cook, he was ‘initiated into the world of good food at a young age’. ‘Food was everything,’ Ben remembers. ‘My grandparents basically had a market garden in their backyard at Payneham and my parents were always throwing dinner parties.’ > 59


Above: The General acts as the cellar door for both Zonte’s Footstep and Mr. Riggs. The food is carefully thought out and refined by chef Ben Sommariva.

By the time he was 15, Ben wanted to be a chef, so he left school and started working in a family friend’s bistro. ‘I failed miserably,’ he says. ‘I came close to crying on my first shift and then spent the rest of the year at the sink doing dishes.’ Despite the rocky start, Ben’s career path was paved. After a decade-long stint interstate, Ben returned to South Australia in his mid twenties and met winemaker and entrepreneur Ben Riggs, while working at Penny’s Hill wines. ‘We just clicked,’ Ben Sommariva tells me. ‘We really enjoy eating together and the whole inspiration for The General is sharing that love of really good food with other people.’ His food philosophy is simple. ‘I use the best, most seasonal ingredients I can get,’ he says. ‘We only ever have one entrée, one

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main course and one dessert available and we focus on making those dishes absolutely perfect.’ Because Ben sources almost all his produce locally, the menu at The General changes daily, and sometimes hourly. ‘I like chaos,’ says Ben. ‘One day I changed the menu three times because we kept running out of ingredients. That’s the beauty of it – that’s where the art is.’ The kitchen at The General is entirely open and seeing the chefs at work is indeed akin to watching a performance. Suddenly the front door opens and in walks Ben Riggs himself. He cuts an imposing figure; he’s tall, charismatic and disarmingly honest. ‘What is this (interview) all about?’, he asks as he sits down. I explain FLM’s featuring The General and he looks almost embarrassed. His latest enterprise is such a personal project, such a reflection of himself, that he doesn’t need an article for affirmation. For Ben Riggs,


Above: Handmade tables, salvaged beams and reclaimed brick paired with polished concrete, metal and sleek appliances make the exteriors and interiors of The General simultaneously modern and cosy.

There’s much more to this place than good interior design; it holds a sense of anticipation, like a theatre in the stillness before a show. the accolades are in the bricks and mortar of the building, which is a tangible legacy of his love of wine, food and the Fleurieu. The General has been a long time coming. When Ben Riggs decided many years ago to open a cellar door, he was determined that it would be unlike any other. ‘I travelled a lot and I went to some pretty cool places,’ he says. ‘I was inspired by the Yarra Valley’s Innocent Bystander wines but that’s massive and I wanted to create something more intimate.’ His dream coalesced when he heard about the idea of a ‘third-space’, one that wasn’t home and yet wasn’t work; a place where people felt they belonged. The immediate ease I felt when I first sat down now makes sense. By giving the establishment so much soul, Ben Riggs has created a place in which people love to be.

‘We only ever have one entree, one main course and one dessert available and we focus on making those dishes absolutely perfect.’ The General opened just before Christmas and already it’s gained a loyal following. One drawcard is the style of tastings on offer, named ‘Flights’, where patrons sample five wines, paired with complementary dishes. ‘Wine Flights’ are available in varieties of white wines, Mediterranean-style wines and shiraz and feature both the Mr. Riggs and Zonte’s Footstep labels. As I sip the last of my riesling, I contemplate Ben Riggs’ passion for his work and commitment to transcending the ordinary. I look forward to his next venture, whatever it may be. The General is open seven days a week and until late on Friday nights. To book, visit the website: thegeneralwinebar.com.au or telephone: (08) 8383 2055.

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Willunga Farmers Market Producer Profile:

Above: John and Jill Trewartha at their production facility in Aldinga.

Pip Forrester finds out what’s ‘buzzing’ at the Willunga Farmers Market. Photography by Angela Lisman.

Do Bee Honey Amidst the plethora of beautiful, fresh produce available at the Willunga Farmers Market there’s one stall that always draws a crowd. In the centre of the market, come rain, hail or shine, is Do Bee Honey with its colourful signage and towers of golden honey. The business is operated by Jill and John Trewartha from their ten acre property at Aldinga. Their bees, however, are spread far and wide. The Trewarthas chase the pollen, locating their hives at numerous sites across the state, including the Riverland for Orange Blossom, the Barossa for Blue Gum and in the mangroves for the popular Mangrove Honey. Honey is extracted at their Aldinga property and then packaged in a variety of styles and sizes for sale at farmers markets and from their home. Jill says the constant work of running a business is balanced by the joy of being a honey producer. She loves the bees and admires the cleverness of their organisational structure and also enjoys working on the ‘organisational structure’ of her own business for future

generations. Last, but certainly not least, Jill enjoys chatting with customers. Market goers are more than happy to linger at the Do Bee Honey stall as they sample the vast range of honey on offer. The most popular varieties are Orange Blossom, Blue Gum, Mangrove, Cup Gum, Stringy Bark and Pink Gum. Do Bee Honey also offers different styles of honey, including raw and creamed and a favourite with children and adults alike - honeycomb. Honeycomb is hard to come by, so having it on offer at the Willunga Farmers Market each week is a luxury. If your honeycomb survives the trip home from the market without being eaten straight from the container, it makes a decadent addition to cheese platters, breakfasts and desserts. To find out more about the amazing world of bees and honey production visit Jill and John at their stall at the Willunga Farmers Market. Their enthusiasm is infectious and their honey delicious.

Every Saturday 8am ‘til 12:30pm

Meet the grower, TASTE THE REGION Follow us: @willungafarmersmarket Located at Willunga Town Square, Willunga www.willungafarmersmarket.com.au 62


One of the region’s first monuments to local food and wine, it’s looking better than ever. Mary Taylor, InDaily

No rules, no ego, something for all tastes. That’s the Salopian way. Rated Two Forks. Simon Wilkinson, The Advertiser

The Salopian Inn had me thinking… Why can’t more restaurants be like this?

The McLaren Vale wine region is now officially Australia’s gin central.

John Lethlean, The Australian

Max Allen, The Australian

Karena's food is fresh and local, aided by a half acre garden she is tending. Maggie Beer

www.salopian.com.au Phone (08) 8323 8769 Open seven days for lunch plus dinner Thursday to Saturday

Alexandrina Council A selection of upcoming events in the Alexandrina region: *The 60 Four, hottest and freshest 60s tribute act at Centenary Hall, Goolwa on 11 March Adelaide Fringe Caravan, bring a picnic and enjoy an array of acts at Jaralde Park, Goolwa on 12 March *Burt Bacharach - Magic Moments at Centenary Hall, Goolwa on 25 March Ringbalin - Dancing the River Festival 2017 at Bristow Smith Reserve, Goolwa on 2 April *Miss Kitty’s Karavan - In ‘Matters of Life and Debt’ at Mount Compass War Memorial Hall,

Mount Compass on 8 April (Bookings 03 9005 7750) Aquafest on Barrage Road, Goolwa on 8 and 9 April *Goolwa Art and Photographic Exhibition at Signal Point Gallery, Goolwa from 9 to 23 April *The Amazing Magic Mike - Kids Magic Workshops at Centenary Hall, Goolwa on 17 April South Australian Wooden Boat Festival at the Goolwa Wharf Precinct on 22 and 23 April *Cole - starring Michael Griffiths at Centenary Hall, Goolwa on 26 April

Silent Disco 4 Kids Party at Strathalbyn Library Community Centre on 27 April *Sista Girl, at Centenary Hall, Goolwa on 5 May Our Mob 2015, Aboriginal arts at Signal Point Gallery, Goolwa from 5 May to 11 June Good Things Small Packages, at South Coast Regional Art Centre, Goolwa from 5 May to 18 June *Goodbye Yellow Brick Road - The Elton John Tribute Show at Centenary Hall, Goolwa on 20 May * tickets/ booking required

For bookings and enquiries please visit www.visitalexandrina.com or call Council’s Visitor Information Centre on 1300 466 592. Alexandrina Council continues the ‘Just Add Water’ arts and culture program in 2017. View a copy online for more events in the region, www.alexandrina.sa.gov.au

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PENINSULA PEOPLE

TRAILBLAZERS:

Ainsley Roscrow finds her missing cat Carly and has

The pleasure of meeting Celine Photograph by Angela Lisman.

If it hadn’t been for the wanderings of my curious cat, Carly, it’s likely I would never have met Celine Parkinson. We’d been missing Carly for months, but all the while she was just down the road at Celine’s almond orchard Marysmead, curled up in a warm place or enjoying salmon and kitty milk – a far tastier option than the cuisine on offer at home! During my visits to reclaim our family pet, Celine and I formed a friendship and I became intrigued by her 65-year history running one of Willunga’s first almond orchards with her husband John. Celine Walton, as she was named, was born in 1921 in Melbourne. She was the youngest of four children, a late arrival who says she felt almost like an only child. Celine had a close bond with her father, Ernie Walton, who was the second Carlton Football Club Captain among many other credentials. Celine and her father loved to go fishing and would spend countless hours together. Ernie was a man of integrity, a trait passed on to his daughter. As a young woman, Celine was known to be dynamic, well educated and fashionable. After completing high school, she gained her business and secretarial qualifications, which would hold her in good stead in the ensuing years. In the 1940s, she travelled to Adelaide to visit her brother and met her future husband John Parkinson. John had recently been discharged from the Air Force. As Celine prepared herself for the journey home, John asked her: ‘Do you think you could ever love me enough to marry me?’ The young couple stole an innocent kiss, watched by John’s mother, and the engagement was announced. When Celine returned to Victoria, John kept the romance alive with love letters and the wedding plans commenced. They intended to stay in Victoria after they were married, but a call from John’s family to help on their orchard in South Australia, drew the newlyweds back. It was at the family farm in Brighton that Celine and John began to explore ideas of managing their own farm. 64

The small acreage they first purchased, in Seacombe Heights, couldn’t support their growing family. So, soon after their first child Tony was born, they moved further south, where larger, more affordable farming land was available. When Celine and John visited Marysmead on Colville Road at Willunga; with its already established almond trees, they decided this was a property where they could expand their operations. Their second son Tim was born in 1951, followed by their daughter Marian in 1955. Two years later Peter arrived and then Kate in 1960. Celine remarks that the future career paths of her sons Tony and Tim were determined early. ‘We had a large almond tree in the yard,’ she says. ‘Tim would take to it with the bamboo knocker and all the while Tony would stand back, uninterested. He showed no interest in almonds, while it was the only thing Tim ever wanted to do.’ In keeping with their childhood preferences, Tony today runs Penny’s Hill wines, while Tim owns the adjoining orchard to Marysmead, where he grows almonds. When Celine and John moved to Willunga there was no mains power or water and they found this a great challenge. There were many daily chores, including the drive to the local dairy to collect milk in large tin cans. ‘It was quite an adventure and a lot of hard work,’ says Celine. The almond orchard barely supported their large family and it was a struggle to make ends meet. Because they couldn’t afford machinery to knock the almonds off, the nuts were harvested by hand. The entire family was called in to hit the trees using rakes and sticks to knock the almonds onto tarpaulins. Later, the family invested in a ‘shaker’ which removed the almonds from the trees mechanically. Celine and the children would follow behind the shaker, gathering almonds that fell off the tarp. ‘It was back-breaking work, but we all had to do it,’ she remembers. As a treat the family would sometimes drive to Sellicks Beach for fish and chips, and a swim, after a hard day’s work. ‘It was a great relief to cool down in the beautiful ocean waters,’ says Celine. Shopping was split between the grocery store at Old Aldinga, which sold fresh fruit and vegetables and Pope’s General Store in Willunga, which stocked dry goods. The local butcher and the grocer both delivered their produce on the back of a flatbed truck.


Above: Celine at the retirement village in early February this year.

Celine, who was a keen gardener, often used all the rainwater on her vegetables and flowers, forcing John to get water trucked in from the Willunga tank. ‘A few times the Pastor shared the church water with us, as the church was on mains water,’ Celine laughs. ‘We were very lucky to live in such a small and supportive community. We had lots of friends and always welcomed new families to the area with a barbecue. We understood what it was like to move to an area where you don’t know anyone.’ Although caring for the children and maintaining the orchard left Celine little time to socialise, she was very active in the church. She played the organ for over fifty years and was the founding member of the local choir. Celine was considered a fashion plate by her contemporaries and fondly remembers an invitation from her friend Madge Sexton to compère and judge a local fashion parade. ‘I didn’t think I was anything special, and I was quite nervous about

the event,’ she says. ‘But when the day came around, I rather enjoyed myself!’ As her children grew, moved away and had families of their own, Celine continued to maintain the Marysmead homestead and the almond orchard with help from locals and her son Tim. Her husband John died in 2011 and, after a recent fall, Celine has now moved into a retirement village. She remains independent and in good health and loves to share time with her extended family, reliving stories of her youth and memories of the early years in Willunga. Celine’s most prized accomplishments are her children and she enjoys a close relationship with each of them. Her family stories could fill volumes and she tells each tale with humour, panache and humility. Celine Parkinson is a woman of great depth and integrity. I feel honoured to have shared a small piece of her story. Both Carly and I are better off for the time we spent in her delightful company. 65


Above: Rachel Hannaford and Sasha Sachs after a busy lunch under the Enchanted Fig Tree.

Petra de Mooy visits

The Enchanted Fig Tree

Like many good stories, this one starts with something small; a tiny fig tree planted in a Kangaroo Island fruit orchard, more than 150 years ago. Over the years, the little sapling has transformed into a giant. Its great limbs touch the ground and take root again, creating a honeycomb of secret rooms. This magical tree is the heart of Kangaroo Island’s destination dining experience that is Hannaford & Sachs. A love of sharing good food runs through the veins of the Hannafords. Current custodians of the KI property and third generation family members, Rachel and Nick Hannaford, share some of their culinary story:

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At a time when there was very little in the way of restaurants in Adelaide, their grandmother Lady Prue Holden was the matriarch of food, wine and entertaining. Lady Prue was renowned for her prowess and would hold lavish dinner parties at her home, with dignitaries and government officials often on the guest list. Her husband, Sir James Holden* was a keen angler. He and Sam Tolley (then winemaker at Tolley Wines) became well acquainted with KI on many of their fishing trips in the 1950s. Sir James fell-in-love with the island and bought a substantial parcel of land at Middle River. Sir James began farming sheep and cattle and then in the late 1960s, he made the decision to move to KI permanently. He managed to convince Lady Prue and their four daughters Shylie, Mignon, Jill and Belinda to make the island home. Building a new home on KI presented many logistical challenges. Not one to be defeated, the ever practical Sir James bought a house in Adelaide and moved it on a flatbed truck, via the steamship Karatta.   The top of Constitution Hill was the intended location, at the Middle


Above left: The food is fresh and delicious, boasting the island’s freshest produce. Above right: The interiors of the fig tree are simple but elegant.

At a time when there was very little in the way of restaurants in Adelaide, their grandmother Lady Prue Holden was the matriarch of food, wine and entertaining. Lady Prue was renowned for her prowess and would hold lavish dinner parties at her home, with dignitaries and government officials often on the guest list. River property. But it was not to be. The truck simply couldn’t make it up the hill and instead was positioned on the sand dunes, where it remains today. On the somewhat remote north coast shore of Snellings Beach, the Holdens officially became residents. The family moved to and from the island, heading back to Adelaide for stints of schooling and work. The youngest of the Holden clan, Belinda (who would become Belinda Hannaford through marriage) especially loved KI. She had inherited her mother’s ability to create magic in the kitchen. In the early 80s, Belinda opened the renowned Jolleys Boathouse restaurant on the River Torrens. There her teenage daughter Rachel Hannaford began her cooking career, first working in the kiosk and then ‘being thrown in the deep end’ making pastries and desserts in the restaurant. Rachel’s brother Nick Hannaford fondly remembers his mother’s enthusiasm for creating unique eating experiences during their time spent back on KI. Belinda was always serving meals in special

locations and was the orchestrator of unique events. ‘She was the first to have a dinner party under the old Fig Tree,’ Nick says. He recalls his mother driving the family ute into the sea, dropping the sides of the flatbed down, and turning it into a dining table. The shearing shed was another of her favourite locations for a dinner party. Belinda loved creating fanciful events but it is Rachel Hannaford and her partner Sasha Sachs, who have taken her passion to a new level. Over the years, the Hannaford family has added to the property’s assets significantly. The first project was transforming the original stone cottage into a bed and breakfast. Now there are four separate, architecturally designed guesthouses, each with unique character and a gorgeous view of the bay. The luxury accommodation, which they named Lifetime Private Retreats, was the first of its kind on the island. ‘People thought we were nuts’ says Nick. But, like the fig tree, their business has continued to grow and grow. >

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Top: Lunch setting under the Enchanted Fig Tree. Above left: The Shearing Shed at Lifetime Private Retreats. Above right: Some of the many delicious dishes on offer by Hannaford & Sachs. All photos this page by Duy Dash. Courtesy of the South Australian Tourism Commission.

Because there are no restaurants on the north west coast, there has always been a necessity for onsite dining at the retreats. When the chef left in 2011, Rachel, who’d been working interstate and overseas, came home. Rachel had worked at a number of high end establishments, with a great diversity of cuisines including Armenian, Syrian and Greek. A career highlight though was back in Australia, where she became part of the kitchen team at Seans Panorama in Sydney. ‘Everything he cooked was grown at his farm in the Blue Mountains,’ says Rachel. ‘It was a real kick up the butt in terms getting up to speed. We would do everything from butchering a fresh pig to creating delicate pastries.’ Back on the island, Rachel and her new partner Sasha were on the verge of closing the catering arm of Lifetime Private Retreats. Instead they decided to lease the catering facility and expand their operations. Hannaford & Sachs was born. The business plan included off site catering, weddings and private dining in the old fig tree, as well as some of the other buildings dotted around the property. The decision to grow the business made staying on the island a more sustainable proposition. 68

Although there have been tough times, Rachel and Sasha are now reaping the rewards. A large portion of the success can be attributed to Sasha. She had worked extensively in the international market as a business development manager and corporate trainer and excelled in helping businesses find their niche. Over time the details have been pruned, weeded and fertilised to create the perfect experience. The Enchanted Fig Tree is now open to the general public, as well as staying guests. In the winter, when the leaves have fallen from the fig tree, guests and visitors are able to book in for a warm and cosy dining experience in the shearing shed. ‘People are always happy to come out to us and make a day of it,’ says Rachel. ‘Just like us, they realise what a magical place the property is.’ *Sir James Holden received a knighthood for temporarily changing over his car manufacturing plant to a munitions factory during WWII. He owned one of the first big car manufacturers in South Australia, which became a large subsidiary of the American General Motors.


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BOOKS & WORDS

Book Reviews by Mark Laurie.

from places and lives such as this, which ask profound questions of our notions of wealth, success and a life well lived. They are an antidote to the alienation of the ‘life behind glass’ of a modern, urbanised existence. In this small place, the lightningfast spread of modernity has been resisted, offering us more evidence against the inevitability and desirability of a globalised, homogenised world.

Music and Freedom by Zoë Morrison

Published by Vintage Books ISBN 9781925324204 $32.99

The Shepherd’s Life: A Tale of the Lakes District by James Rebanks

Published by Penguin Books ISBN 9780141979366 $19.99 This is a story told in seasons, generations and centuries rather than years. It speaks of tradition and timelessness, describing lives and England’s famously beautiful Lakes District in terms of patterns rather than events. Despite such breadth of perspective, it is immediate and enthralling. For a man taught early that there was idleness and little of use in books, James Rebanks has produced one filled with acute observation and spare, unsentimental prose, which flows beautifully. It is effortless to read. In describing the life of a modern-day shepherd, the author writes of family, animals, community and nature in a way which speaks deeply and directly to our own search for meaning, belonging and place in a confused and confusing outside world. We must hang on to and learn 70

Music informs this novel at almost every level – central to its characterisations, narrative and plot, even influencing its structure and supplying its metaphorical qualities. Alice Murray narrates her life in rural Australia and England in this beautifully written debut novel. Music alternately liberates and imprisons her. A child prodigy, at the age of seven she is sent from her family’s hard scrabble farm in New South Wales to boarding school in England’s north. Circumstances prevent her return. Her life on the farm, at school, in London under a music scholarship to become a concert pianist, married into Oxford’s sealed and cloistered world, is told in a detached and musical voice. The detachment is a sad necessity, a defence against the brittleness of her circumstances and oppressiveness of her life. Alice’s husband, an economics professor, promotes a radical free market theory as a whole-oflife philosophy and a page full of graphs as a description of our world. He is also violent, obsessive and controlling. There is music in the language of this book; at times complex, staccato and technical, at others soaring and swooping with virtuosic flair. A description of pianists playing as, ‘…stepping into the air with each note, …[as] blind people walking into a strange room, arms out, hands searching, stretching, pressing, reaching further and further into the music’ is at once lyrical and metaphorical, an exemplar in this author’s exploration of a quest for family and the redemptive power of love.

The Rules of Backyard Cricket by Jock Serong

Published by Text Publishing ISBN 9781925355215 $29.99 In a novel pitched full-length into the Australian summer, central character Darren Keefe narrates the story of his (sporting) life in the larrikin style with which he lives it. Looking back from middle age and a very unfortunate position he finds himself in, Darren reflects upon the combination of events, relationships and decisions which have brought him there. Always at the centre of the story are the game of cricket and his elder brother, Wally, who becomes captain of Australia’s test cricket team after years of intense competition between them in their suburban backyard. A fast-paced plot set in the world where crime and sport intersect is given depth through the relationship between the two brothers. In their love and hate, selfsacrifice and intense competition, they are as timeless as Cain and Abel. However, opening out beyond the story and its characters is the space left by the author for reflection upon professional cricket, elite


sportsmen and society more generally in an image-led, consumer driven age. There is time and space to consider what has been, what is and what might be. Read this to prepare for Jim Maxwell and the ABC radio commentary team to take you through another test cricket season.

Willunga Almonds by Helen Bennetts

Published by Wakefield Press ISBN 9781743054482 $39.95 This small, delightfully-illustrated book celebrates one of the Fleurieu Peninsula’s most beloved products. The almond, we learn, has a history dating back thousands of years and an exalted place in world history, mythology and health throughout the ages. That the English royal family household managed to consume thirteen imperial tons of almonds in a single year in the thirteenth century, is testament to this and of course to their nutritional value. So too, Leonardo da Vinci’s concern that the visual pleasures intended by his marzipan sculptures were all too rapidly overcome by the desire for their taste. The author demonstrates the extraordinary

versatility of almonds in the kitchen by describing the many ways of preparing them, and providing the means with which to fill a menu to delight the most unique, intolerant and discerning palate. Each recipe is clearly prescribed, contextually situated and lovingly photographed, leaving no room for error or ‘competence gaps’ even for someone as unskilled as this reviewer. Perhaps of greatest appeal to readers of Fleurieu Living however, is the description provided of the almond’s past and continuing place in the south of Adelaide and the Willunga region. There is much to reflect upon when we buy our next bag at the Willunga Farmers Market or at McLaren Vale. Thanks to the metropolitan boundary recently legislated by the State Government confining urban sprawl, our growing desire to avoid food from nowhere, and to those who perpetuate the tradition; it appears that almond growing in the Fleurieu will continue for some time to come.

News of the World by Paulette Jiles

Published by William Morrow ISBN 9780062573896 $23.99 Texas in the 1870s was an anarchic place in the aftermath of the Civil War with ongoing conflict between the plains Indians and

spreading European settlement. It was a contact zone between races, persuasions and beliefs, host to shifting alliances and riven politics. It is here that Paulette Jiles places the unlikely pairing of an elderly, retired military man, living life on the road bringing news to the settlements; with a young girl, ‘rescued’ from the Kiowa tribe which had violently abducted her. The girl has assimilated with her captors, speaks no English and the rescue and return is unwelcome. In many ways, their relationship reflects the cultural minefield of mutual incomprehension that characterised the colonisation of much of the American west. Despite all of this, and amidst the need to strive together to survive in a hostile world, a friendship blossoms. In simple, poetic language, employing luminous descriptive powers, the author narrates their journey, their joys in coming to understand each other within all of its perilousness and uncertainty. Nostalgic but never sentimental, this novel revisits the myths and dualities of the American frontier at a time when its end is in sight, its scope for freedom, adventure and heroism under siege from ‘all the spilling images of a rumoured world weighted with railroads and modernity’. This short and beautiful book demonstrates the enduring power of this frontier and its timelessness as a space for discovery and wonder.

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Cellar Door Celebration

A selection of fine Fleurieu cellar doors for you to frequent.

Above: Photographs by Robert Geh.

KAY BROTHERS The Kay Brothers winery has been synonymous with McLaren Vale for 125 years. Visit the newly refurbished Cellar Door and taste a range of highly acclaimed traditionally basket pressed wines. Take the time to turn the pages of the meticulously kept diaries for every year that the Kay family has been at Amery, or read through their brand-new book ‘The First 125 Years’. 57 Kays Road, McLaren Vale Phone: (08) 8323 8201 www.kaybrothersamerywines.com

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SHINGLEBACK When planning a trip to McLaren Vale, a visit to the Shingleback Tasting Room should be on the agenda. Located at the entrance to the McLaren Vale township, our Tasting Room is housed in what was the original barn of Aldersey Farm. Built in the late 1800s and lovingly restored in 2003, the venue is warm in winter and cool in summer. We are sure that your visit to our Tasting Room will be a welcoming, friendly and memorable part of your McLaren Vale experience. 3 Stump Hill Road, McLaren Vale Phone: (08) 8323 9919. Open seven days www.shingleback.com.au

BATTLE OF BOSWORTH Battle of Bosworth and Spring Seed Wine Co. make organically grown and certified wines using grapes from our family owned vineyards. Our cellar door is located just outside historic Willunga, in a restored 1850s chaff shed, with elevated views north over our vineyards and west to the sea. We are open daily for tastings and sales from 11am-5pm. Gurney Road, Willunga Email: info@battleofbosworth.com.au Phone: (08) 8556 2441 www.battleofbosworth.com.au


GEOFF MERRILL WINES The historic Mount Hurtle Winery dates back more than 100 years and is now home to Geoff Merrill Wines. Sit back, relax, enjoy a glass of wine, take a stroll through the gardens or take your favourite bottle of wine home with you. 291 Pimpala Road, Woodcroft Phone: (08) 8381 6877 www.geoffmerrillwines.com.au

ANGOVE WINES The Angove McLaren Vale Cellar Door is nestled in the family’s historic and trophywinning Warboys Vineyard on Chalk Hill Road. Set amongst a sea of vines, this stunning outlook is complemented by award winning wines, sensational coffee and delicious regional food. Seriously relaxed. 117 Chalk Hill Road, McLaren Vale Phone: (08) 8323 6900 www.angove.com.au

MT JAGGED WINES A cool climate vineyard producing wines of deep complexity and varietal characteristics. The cellar door is housed in a rustic, converted dairy. It’s surrounded by panoramic views of the vineyard and rolling hills, behind which shines the Coorong lake system and sand-hills. Platters of high quality local produce available. 3191 Victor Harbor Road, Mt Jagged (7kms south of Mt Compass) Phone: (08) 8554 9520 Mobile: 0422 348 608 www.mtjaggedwines.com.au

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Above: ‘I can fly!’

Human superpowers Story by Cara West.

As children we pretend to be superheroes. We grab our cape from the box of dressups, and imagine that slinging it over our shoulders brings super-human strength. We can fly – if only for two seconds from the top of the trampoline. We can become invisible – if only in order to quickly sneak past mum to grab a biscuit from the tin! When we are kids, these superpowers feel real! We believe in them with every fibre of our beings. Unfortunately, we lose some of this faith in ourselves as we grow; we pack our capes away, certain that superpowers are just for kids and that they belong only to imaginary play and comic books. Adults are supposed to believe in things like good paycheques and balanced meals. But the truth is, adults have superpowers that are more real and more definite than any found in a comic book. We may not be able to jump over a bus or pick up a car, but having a superpower does not have to mean possessing a fictional skill, gift, or ability. We don’t have to have superhuman abilities to be super humans! Having an actual super power is simply the ability to recognise when we are great at something, and then being able to harness that fantastic ability in a way that works for us! Some people are incredibly talented at creating art or working with wood. Some are amazing at connecting with people or leading groups. Others are great at

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crossword puzzles or braiding hair or building the best forts for their kids. But everyone is good at something. And this, this thing that you are so exceptionally good at – that is your superpower. Do you believe in superpowers? Do you want to find your own? Think about just one thing that makes you happy. One time when you can remember feeling comfortable, or confident, or just deeply satisfied with yourself and your life. Was it because you were helping someone? Ticking off items on your to-do list? Sitting in silence or telling a really good story? Chances are, in each of these scenarios, there was something specific that you were doing that made you feel comfortable there. Look for that skill and use it as often as possible. The important part is that you should believe in yourself as much as Superman believes in his own ability to fly when he launches himself from a building. Once you find your superpower, focus on it. Focus more on this one good thing and then use it at every single chance you get. And while you’re at it, you can focus less on what you’re not good at, too. As adults we spend needless energy worrying about things we are not good at - we constantly compare ourselves to others or even try to ‘fix’ ourselves. But the beautiful thing about superpowers is that even if someone else has the same skill as you, it doesn’t lessen your own ability in any way. Don’t you dare give up on something you are good at just because someone else might be good at it too. For me, happiness is my superpower. I wear it over my shoulders like a cape each and every day. It is what I am great at, it colours every other thing in my life that I may simply be ‘good’ at - writing, taking pictures, making dinner for my family - and it is the number one thing I hope my children take from their childhoods with me. So, what about you? What is your super power?


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Graphic design, art direction and creative services for print and web. Preferred supplier to FLM Telephone: 8132 1223 www.threefiftyseven.com

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The surfer who makes pots Filmmaker Mickey Mason offers an insight into the eclectic world of Gerry Wedd.


Previous page: Gerry Wedd checking the water for signs of surf. Above: Gerry in his Port Elliot studio.

Gerry’s work pays tribute to surf culture, from the golden era of the 1970s to the lows of addiction and its malignant lingering over surfing communities. The Fleurieu Peninsula surfing community is fairly small. Mostly everyone knows each other and it’s easy to identify anyone who isn’t a local, especially along the Middleton stretch.

able to experiment and improve my filmmaking skills, while Gerry benefitted from my lifts to the surf, instead of having to hitchhike (often unsuccessfully).

I started surfing regularly a number of years ago, and quickly developed a love of boutique hand-shaped boards. Any more than two fins and I wouldn’t bother with it. It was while surfing on one of the most obscure boards you can purchase – a four foot three Bing Speed Square – that I met artist and surfer Gerry Wedd. ‘What’s that you’re surfing?’ he asked me. He sounded intrigued. It turned out Gerry had been borrowing a friend’s Bing Speed Square and was in the market for a new one. Perhaps I should have sold him mine, which was ultimately destroyed in a rogue rock accident. Our friendship, formed that day, over strange boards and a love of surfing, has however endured.

Every morning Gerry wakes up to either ‘throw’ clay, paint or anxiously open a kiln. But these things only happen if the surf is looking fairly average. On more than one occasion, a scheduled film shoot with Gerry would turn into a surfing session at Middleton Point. This continued on long after I’d finished the film and has now become part of our routine.

Years later, I’m still unclear as to whether Gerry is a potter who surfs or a surfer who makes pots. He is indeed renowned for his art and ceramics. I was given access to Gerry’s life when, almost a year after our first meeting, he asked me to make a short video for his ‘Gerry Wedd: Kitschen Man’ exhibition at the Jam Factory. I followed Gerry for a number of weeks, documenting the process of making a cup from clay to coffee. During this experience, I was

Gerry’s work pays tribute to surf culture, from the golden era of the 1970s to the lows of addiction and its malignant lingering over surfing communities. A second video I made about Gerry explored his relationship with surfing and its influence on his life and in his ceramics. Which, as it turned out, is significant. Gerry has been surfing for forty years on the South Coast and, during that time, has picked up a number of state title wins. His unbridled dedication to (or perhaps obsession with) surfing translated into work which at one time culminated in a career at the renowned Australian clothing brand Mambo. Mambo acted as a vehicle for Gerry to have his work displayed at galleries in Australia and overseas. >

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Top left: Gerry heading to the surf at Middleton Beach. Top right: Gerry surfing. A still taken from Mickey’s short film ‘Gerry’. Bottom left: The ‘memorabilia pot’ created for the Mambo documentary. Bottom right: Another still from Mickey’s short film ‘Gerry’.

A recent documentary on Mambo features Gerry creating a ‘memorabilia pot’ that characterises all of the main players in the Mambo brand over the years. The documentation of Gerry at work in his studio, recounting the evolution of the brand through his creation, pays homage to all of those involved and creates continuity between the interviews and stock footage. The documentary ends poignantly with Gerry casually delivering the large finished work to the Art Gallery of South Australia. ‘It was a bit of a joke actually’, says Gerry. ‘We filmed me delivering it to the Elder Wing.’ Gerry’s work has been exhibited across Australia and is held in the National Gallery of Australia as well as numerous permanent state collections. Although he is less renowned for his surfing, I discovered that the real motive for Gerry’s beautiful and unique works of art is surfing. Having a career in art has allowed Gerry to continue his passion for surfing almost completely unrestrained. Aside from a few 78

family commitments and his lack of a driver’s licence, Gerry is free to surf whenever he pleases. That’s not to say Gerry doesn’t love ceramics, he finds many comparisons between his work and the act of surfing. This is most evident in what he describes as ‘realm of flow’, an unquestioning state of being, where one’s mind leaves and the act becomes absolute. Gerry’s intricate artistic style translates seamlessly into the act of surfing. Or perhaps his style of surfing translates into his ceramics. Either way, Gerry’s passion for both artistic forms is obvious and his approach to them is effortlessly coherent. Mickey Mason is a filmmaker who surfs. Or is he a surfer who makes films? To view his short films visit: vimeo.com/user28475455.


Michael G Moseley

General Builder and Supervisor Project Manager

Now at 206 Port Road, Aldinga Open from 11 to 9pm Fridays • 11 to 4pm Sat & Sun. Other times by appointment. Tasting Classes • Professional Wine Certification and more. 206 Port Road, Aldinga T: 08 8556 2590 E: gill@fallfromgrace.com.au

Telephone: 0428 822 246 PO Box 223, Goolwa SA 5214. BUILDING PERFECTION Licence No. G & SG 9055 CLASS 1

Zerella Wines are proud to announce the release of our

2015 Dom’s Block Single Vineyard Grenache Come in to cellar door and mention this advert to receive 15% discount on any 6 bottle purchase (effective until 1st June 2017).

High quality relaxed dining.

Cellar Door: 182 Olivers Road McLaren Vale Ph 8323 8288 www.zerellawines.com.au

Serving visitors and locals alike for more than 40 years. Coffee, quality cakes, gelati and full al a carte lunch, dinner and pizza menu. 17 Albert Place Victor Harbor (opposite Crown Hotel) Ph 8552 3501 • Open 7 days 9.00am till late.

www.ninoscafe.com.au

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Jerrima Nicholas-Allen and Andrew Houlihan married on the 5th of November 2016, at one of their favourite local restaurants, Eat@Whalers in Encounter Bay. Photographs by Barb and Mr Boord Photography.

Fleurieu Weddings


When Andrew Houlihan came across some vintage cane fishing rods several years ago, he bought them on a romantic whim, imagining that one day they could be repurposed as an arch to be married under. That fantasy became a reality when he and his long-time love Jerrima Nicholas-Allen were wed overlooking Encounter Bay, with the vintage fishing rods covered in white roses forming a bespoke arch. ‘It all came together beautifully,’ smiles Jerrima. The arch is an example of the couple’s attention to detail and commitment to all things local in planning a springtime wedding. Andrew and Jerrima were introduced by friends while studying at university in Adelaide. A decade later, while celebrating their

anniversary in Port Douglas, Andrew proposed and Jerrima was delighted to accept. They chose one of their favourite local restaurants, Eat at Whalers for their reception and held the ceremony on the deck overlooking Encounter Bay. ‘This was the best decision because it meant that the wedding ran as one seamless event and flowed really well,’ says Jerrima. ‘We kept everything very simple and local wherever possible.’ Family members were included in the organisation, infusing the event with warmth and unique, personal details. In perfect contrast to the wedding’s distinct local flavour, guests came from as far away as the Netherlands, Papua New Guinea and Sydney. Jerrima says she and Andrew will be forever grateful for the effort their friends and family made to celebrate their marriage. ‘This meant so much to us and is something we will always remember.’

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Endless Style with Natural Fibres Looking good is great... but Feeling good is fabulous!

FĐ°Đž, Accri, Gis d me s for the Natural Wom I AM TALL P O P PY

A collaborative venture between Mr. Riggs Wine Co and Zonte’s Footstep, the newly opened The General Wine Bar & Kitchen is set to become a McLaren Flat drawcard, providing locals, visitors and wine lovers alike with an exciting food and wine experience inspired by the wineries’ shared passions.

Open 7 days T: 08 8556 2665 Shop 1/1 Aldinga Rd Willunga SA 5172 www.iamtallpoppy.com.au

+61 (0)8 8383 2055 | 55a Main Road, McLaren Flat SA 5171 www.thegeneralwinebar.com.au

More than just a Winery‌.. Sample our premium small batch, cellar door only wines. Enjoy our unique regional foods while overlooking our wetlands and vineyards in the tranquil, historical birth place of McLaren Vale.

Discover the fine mix of food, wine, art and ale! Red Poles Restaurant / Cellar Door / Art Gallery / B&B Delight all of your senses ... We are the cellar door for Brick Kiln wines and Vale Ale craft beer. Live acoustic music every Sunday 12.30-3.30pm. Open Wed-Sun 9-5. 190 McMurtrie Rd McLaren Vale. Ph : 08 8323 8994 / 0417 814 695 redpoles@redpoles.com.au/www.redpoles.com.au

Structured wine tastings Grapple Ciders On farm accommodation Regional foods Barista Coffee Event facilities

OXENBERRY FARM

Est 1840 26 -28 Kangarilla Rd McLaren Vale Ph: 08 8323 0188 82


Fabulous fortifieds There are many wine gems on the Fleurieu Peninsula, including an extensive range of amazing fortified wines. These wines are often overlooked, but offer great value and a taste of the region’s winemaking history. From delicious muscats to ports, fortifieds have been made since the inception of the local wine industry and are worth exploring. D’ARENBERG

KAY BROTHERS

MAXWELL WINES

OLIVER’S TARANGA

SHINGLEBACK

Vintage Fortified Shiraz

Grand Liquor Muscat

Maxwell Classic Tawny

Oliver’s Ruthless Ruth

Vintage Fortified Shiraz In the outstanding 2012

d’Arenberg vintage fortified

The Kay family has been

This rich and complex wine

Liqueur Muscat

wines have been shiraz-

synonymous with McLaren

is made from McLaren Vale

Ruth Oliver was married to

vintage, a couple of special

based from the very first

Vale for over 125 years. White

Shiraz and Grenache grapes

second generation Oliver,

rows of Davey Estate Shiraz

declared vintage. Now,

Frontignac grapes have been

and fortified with brandy.

nearly 90 years on, this wine

grown successfully since

It’s then allowed to mature

continues to be produced

the inception of the family’s

in old barrels, creating an

from the original vines.

winemaking operations.

excellent example of a quality

The wine is fortified with a

The variety is particularly

port. It’s dark chocolate

Archibald died in 1910,

grape spirit was added to

brandy spirit, offering an

appealing when left to

caramel in colour, with a

leaving Ruth to run the family

lock in the sweetness and

aromatic nose of chocolate,

naturally raisin, vinify and then

lifted aroma of caramelised

farm. Ruth was known to be

preserve the wine. The

fresh pipe-tobacco and

mature for many years in oak

honey and raisins. The flavour

Christmas pudding. Newly-

barrels. The resulting muscat

is unashamedly sweet and

opened violets linger in the

is an intensely luscious, rich

luscious, with hints of cloves

background, alongside an

liquor-style wine with great

and dried sultanas.

array of spices, including

complexity and an average

muscat is far sweeter than

beautifully with coffee,

nutmeg, cinnamon, cloves

age of 10 years.

its namesake. It’s rich and

chocolate and cheese.

and ginger.

Archibald. Family tales describe him as a man who was partial to a drink.

a hard task master. Heck, there’s not one photo of her smiling! Her descendants’

were left to concentrate until late in the season. At the optimum designated moment of fermentation,

sweet, dark compote of fruit flavours is enhanced with the spirit warmth, creating a wine that matches

pungent with aromas of muscat, sultana cake, dried apricots, honeysuckle, candied fruit and nutty notes.

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FEATURED EVENT

Top: Leafy Sea Dragon mascot Dorff – a very special guest at Festival Fleurieu! Above left: Conga line – always loads of fun for all ages. Above right: Dance the night away at Alice’s Grand Ball – the grand finale of the festival.

Festival Fleurieu

Art from the heart of the Fleurieu coast from April 14 – April 30. The Western Fleurieu will come alive these autumn school holidays, with the colourful Festival Fleurieu. The biennial festival features an extensive program of events that highlight the spectacular food, wine, music, art and environment of the region. Festival Chair Jane Mitchell says the family friendly event will cater to people of all ages, from the young to the young-at-heart. Everyday items, which have been transformed into the extraordinary, will herald the arrival of the festival. ‘The last festival saw our landscape dotted with colourful doors,’ says Jane. ‘We’ve expanded on this theme to include quirky chairs as well as the doors.’ The Festival Fleurieu opening will be held on the shores of the Bungala River at the entry to Normanville on April 15. This will include a Welcome to Country, Ninna Marni, by Kaurna Elder Uncle Lewis and performances by the Ngarrindjeri community, as well as renowned children’s entertainer Peter Combe. South Australian Governor, His Excellency the Honourable Hieu Van Le will officially open the festival. 84

One of the many festival highlights will be a Bush Concert, with the Adelaide Symphony Orchestra making an appearance and running workshops for children. There’s also an inspiring number of literary events and hands on workshops for aspiring artists. Artist Evette Sunset will create a large outdoor installation of great egrets and heron like figures at Mulberry Farm. Many more talented artists from the Western Fleurieu will be exhibiting their works and there will be an art trail map and a bus tour for those who would like to book. The festival caters to vast and varied musical tastes, offering everything from blues to classical. There is also a Rock and Roll weekend, featuring the Rhythm Cats and the Bald Eagles. Foodies are not forgotten with many mouthwatering events. Among them will be a special brunch in front of Ingalalla Waterfalls, a Mad Hatter’s Tea Party hosted by Leonards Mill and a beer degustation at Smiling Samoyed Brewery. The closing event will be Alice’s Grand Ball at Wirrina Hotel, with music by The Rustlers. Dress up in the spirit of Alice in Wonderland and have a dance! Tickets are available through the Yankalilla Visitor Information Centre and the Festival Fleurieu website: festivalfleurieu.com.au


The Local Ad Page

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Ph: 0438 800 609

Let’s talk hearing.

Healthy aging is very dependent on good hearing. We risk our social skills if we cannot communicate. A hearing test is simple and informative. Mary Trowbridge Audiologist 187 Main Rd Mclaren Vale M: 0411 779 916 mary@fleurieuhearing.com.au www.fleurieuhearing.com.au

IBIS HAS THE LOT! Big Palms • Clumping Bamboo Glorious Exotic Foliage p 8556 2818 • 175 Main Rd Willunga 5172 www.jungleinwillunga.com.au

Award winning, South Australian, cool climate, extra virgin olive oils. Nangkita Olives 2250 Bull Creek Road, Tooperang, South Australia 5255 T: 0419 804 896 E: olives@nangkita.com.au W: nagkita.com.au

Plants, Water Lilies, Aquatic Plants, Statues, Goldfish and Aquarium Accessories, Stock Feed, Honey, Apiary Gear and Gifts. We are at the Corner of Kessell Rd and Cadell St Goolwa SA. Ph: 08 8555 1311

  

  

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Fine Fleurieu Accommodation

THE AUSTRALASIAN Adjacent to the Goolwa Wharf Precinct, this small private hotel is an unashamedly couples-only luxury retreat with weekend ‘foodie’ packages on offer to the discerning experience-seeker. The Australasian Dining Room is onsite. 1 Porter Street, Goolwa E: australasian1858@bigpond.com W: australasian1858.com

McLAREN EYE Welcome to McLaren Eye ... the place to stay if you’re seeking luxury accommodation, complete privacy, stunning views and sunsets, within easy reach of McLaren Vale’s world-class wineries, restaurants and boutique shops. Whatever your plans, the McLaren Eye offers the highest standards in comfort and service. T: (08) 8383 7122 M: 0409 430 949 W: mclareneye.com.au

BEACH HUTS MIDDLETON Spend a night in your very own luxury Beach Hut. Twelve brightly coloured beach huts, beautifully decorated with an eclectic mix of new and old. The huts are set amongst seaside gardens in a village-style atmosphere, complete with tennis court and onsite Blues Restaurant. The Beach Huts are an ideal location from which to explore the south coast, visit wineries and sample the fine local produce. Romantic getaway · group of friends · corporate · weddings. T: 08 85543933 W: beachhuts.com.au

jimmy smith’s dairy style guide

Sea & Vines Cottage MULBERRY LODGE Award winning Mulberry Lodge is a hosted country retreat offering a luxurious and indulgent escape to the Fleurieu Peninsula. Nestled among the vines of the McLaren Vale wine region, on the edge of the historic township of Willunga, it ís the perfect destination to relax and rejuvenate. 202 Main Road, Willunga T: 0424 825 965 E: hazel@mulberrylodgewillunga.com W: mulberrylodgewillunga.com

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SEA & VINES COTTAGE Enjoy the privacy of your self-contained, two bedroom guest cottage nestled in the foothills of the Fleurieu Peninsula. This beautifully restored 1850s stone cottage is set on three acres of park like gardens. The cottage is completely private and contains a fully equipped kitchen, claw-foot bath and cosy wood fire for those cooler evenings. Culley Road, Sellicks Hill T : 08 8295 8659 E : contact@seavinescottage.com W : seavinescottage.com

©JIMMY SMITH’S DAIRY STYLE GUIDE / JUNE 2013

For a logo to be effective, it’s essential that it doesn’t change. It needs to be represented the same way over and over again. If a logo is suddenly represented in a different way (for example, a red logo suddenly becomes blue) the audience becomes confused and the strength of the brand diminishes. Repetition and consistency is the key. This style guide is a reference for your logo, and will outline how to use elements in different circumstances.

JIMMY SMITH’S DAIRY At Jimmy Smith’s we believe in the great value of simplicity and the restorative beauty of the Fleurieu Peninsula. For this reason, we’ve lovingly restored this colonial dairy in Port Elliot as luxury accommodation and a truly regenerative, natural retreat. www.jimmysmithsdairy.com.au


South Seas Books & Trading is an independent bookshop in Port Elliot. The shop is a welcoming space where people can browse the shelves for the latest books at their leisure, meet friends for a coffee or shop for a unique gift. As well as books we also have stationary, presents for children, ceramics, art and other appealing gifts. We have a wide selection of literature and good reading for all ages as well as a range of eclectic art and design books. Monday to Saturday 10.00am to 5.00pm Sundays and public holidays 11.00am to 4.00pm Closed Tuesdays 53 North Terrace Port Elliot P 8554 2301.

Supporting Australian Artists and Craftspeople Paintings, Prints, Cards, Jewellery, Giftware, Aboriginal Art, Ceramics, Textiles, Glass, Garden Art. Open Friday, Sunday and Monday 11-4, Saturday 10-4 29 High Street, Willunga, South Australia 5172 contact@willungagallery.com.au willungagallery.com.au

Willunga Gallery signage 03June2014.pdf

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S C A R PA N T O N I SERIOUS REGIONAL WINES MADE BY

SERIOUS FAMILY WINEMAKERS

Open Thursday to Monday 11am for coffee & lunch. Friday & Saturday dinner Experience a regional culinery journey.

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Bookings: 8598 4184 www.leonardsmill.com.au 7869 Main South Road, Second Valley

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eat

drink, meet, think, relax...

“Anything is possible. We love the challenge of creating your individual event”, Tenney Parker, Events Manager

Surf lessons for all ages, beginner to advanced. Surf camps, school groups, birthday parties, gift vouchers, hire. All over the Fleurieu – Moana, Southport, Seaford, Aldinga, Middleton, Goolwa.

weddings | conferences | events 121 Franklin Parade, Encounter Bay 5211

Ph: 08 8552 4400

eat@whalers.com.au | www.whalers.com.au

T: Cheryl 0412 950 087 W: surfcultureaustralia.com.au

McLaren Vale Garden Centre

wants to inspire you to achieve something special in your garden 174 Main Road McLaren Vale Phone 8323 8440 www.goodgarden.com.au Find us on Facebook

“First for fruit trees on the Fleurieu”

SMILING SAMOYED BREWERY Festival Fleurieu 14th-30th April We are open Monday - Thursday 11.30am-4pm and both Fridays of the festival untill 9pm

gallery studio If you love art, visit John Lacey’s contemporary gallery/studio and meet this award winning artist. Originals and prints. Open most days 11am - 5pm. 41 Woodcone Rd Mt Compass. T: 8556 8388 M: 0419 823 708 W: johnlacey.com.au

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Year round trading Friday, Saturday and Sunday 11am-6pm Public holidays 12 noon-4pm Bookings recommended closed Good Friday Hansen Street, Myponga. Telephone 8558 6166 info@smilingsamoyed.com.au www.smilingsamoyed.com.au Craft Beer • Delicious Food · Friendly Atmosphere “Most Outstanding Beer in Show” at the Royal Adelaide Beer and Cider Awards 2015 and 2016.


SOCIAL PAGES

Being Social: Christmas at Doc Adams Live music, All Fired Up pizzas, sangria, Doc-Tails and Doc’s Lager made for a merry event at ‘Christmas at Docs’ on the 18th of December, 2016.

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Being Social: Summer FLM Launch at the Salopian Inn The FLM team, the contributing creatives and the interesting personalities featured in the Summer issue celebrated the launch at the Salopian Inn on the 30th of November, 2016. Chef Karena Armstrong satisfied all with fantastic canapes, washed down with fine Fleurieu wine from Zerella, Kay Brothers, Molly Dooker – and gin from Kangaroo Island Spirits!

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01: Vince Renna and Jayne Dayman 02: Lin Fischer and Jo Gerrard 03: Oliver Sheahan and Darren Waters 04: Edward Scott, Catherine Waters, Kate Cudmore and Oliver Sheahan 05: Fraser Evans, Maddie Gilkes and David Waters 06: Sami and Robyn Gilligan 07: Fiona Watson and Vicki Matchett 08: Steph Walker, Deb Saunders and Megan Caldersmith 09: Rebecca Moore and Lorielle Alissa 10: Corina Kowald, Esther Thorn and Brian Kowald 11: Shan O’Callaghan and Lif Sunset 12: Peter Kentish and Jim Zerella.

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SOCIAL PAGES

Being Social: Festival Fleurieu Launch at Second Valley On the 30th of January, art enthusiasts celebrated the launch of the Festival Fleurieu Event Guide at the quaint Second Valley beach. The biennial event will run in April and will be a ‘kaleidoscope of colour’ highlighting the region’s music, art, culture, history, gastronomy, and environment.

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Being Social: Fleurieu Film Festival at Serafino An outdoor screening of the top ten film finalists in the Fleurieu Film Festival was held at the picturesque Serafino grounds on February the 11th. The balmy night and quality talent created ‘a feast for the senses under the stars.’

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01: Alan Greig, Peter Butler, Jane Mitchell and Gus Gauvin 02: Ashley Porter and David Olsson 03: Gail and Jeff Copley 04: James Cooper, Nettie Forrest and Christine Cooper 05: Jill Langford, Alison Fort and Joy Whellum 06: Peter and Carol Combe with Joy Rowland 07: Jane Hackett and Jon Lemon 08: Jo Howard and Lucas Robins 09: Julia and Darryl Brown 10: Angela Lisman and Alison Alcock 11: Elvi Farnzen and Julie-Anne Briscoe 12: Toff West, Charles Rubenhold, Leonie Hick and Cara West.

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Being Social: Port Willunga New Year’s Eve sandcastles Local families brought in the New Year by building an assortment of golden sandcastles beside the amazing surf on the beautiful shores of Port Willunga beach! Family, food, imagination, play, shovels, tealight candles and a sense of fun was has by all.

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Being Social: Love Velo Seaside A long-table dining experience took place at Port Willunga Beach on the 14th of January. Guests enjoyed the enchanting evening with a delightful three course meal, complemented with local wines and beers, and a stunning sunset.

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01: Dix Molanus 02: Nina Keath and Kate Hanson 03: Janna Jones with Kai (left) and Billie (right) 04: Edmund Dingle, Susan Brown and Jacqui Good 05: Vikram Howard and Melissa Puust 06: Something fancy in the sand 07: A view down the impressive dining table 08: Merry Love Velo revellers 09: Julie Thaller and husband 10: Lauren DeCesare and Laura Balchtiarian 11: Laula Dacolias and Ange Gondzioulis.

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Being Social: John Lacey Art Opening at Signal Point John Lacey opened his solo exhibition ‘Landscape & Life’ at the Alexandrina Council’s 2017 ‘Just Add Water’ launch, held at Signal Point Gallery in Goolwa on the 10th of December, 2016. Photos courtesy of Richard Hodges Photographics.

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Being Social: Hot Dub Wine Machine at Serafino Both young and young-at-heart boogied the day away to an array of contemporary music artists on the 10th of December, 2016. Hot Dub Wine Machine took partygoers on a trip through time, as they enjoyed fine food and wine in the sunny Serafino fields.

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01: Lady Mayoress Tracy Parkes, Deputy Mayor Alexandrina Council Katherine Stanley-Murray, Councillor James Stewart, Elizabeth Williams and Meg Dickson 02: Benjamin Young and Jack Condous 03: Alexandrina Mayor Keith Parkes 04: Honourable Justice David Lovell and artist John Lacey 05: Victoria MacKirdy, Mayor Keith Parkes, Honourable Justice David Lovell, John Lacey & Benjamin Young 06: Tammy Arjona & Anette Lambert 07: Gordon Reynolds, Brad Clarke, Luke Roberts 08: Taylor Hill & Kyle Grundy 09: Joel Mesecke & Bill Hodgins 10: Nick Bartezko & Tom Carroll 11: Rachel Hutchinson & Lauren Clarke 12: Carly Roberts & Morgan Hill.


Look and feel your best this Autumn with Victor Central Betts Big W Chemplus Chemist Fan Everyday Wear Mega Health Noni B OPSM Oriental Herbal Essentials Rockmans – Table Eight Scallywags Hair & Beauty Specsavers Strandbags Target Country The Surf Shop W – Lane

Image courtesy of Rockmans

21 - 37 Torrens St, Victor Harbor www.victorcentral.com.au Register online to receive offers, updates and special offers Illustration by Chris Edser.


FLEURIEU LIVING T H E B E S T O F S O U T H A U S T R A L I A’ S F L E U R I E U P E N I N S U L A A N D K A N G A R O O I S L A N D

FLEURIEU LIVING MAGAZINE

2016 Fleurieu Business of the Year 2016 HIA (Housing Industry Association SA) multi Award Winner 2016 MBA (Master Builders Association SA) multi Award Winner 2016 MBA Residential Builder of the Year

Visit our display home at the Beyond Development. Open: Mon-Wed-Sat-Sun and public holidays 1:00 to 4:30. Telephone South Coast Constructions on 8552 4444.

Build your dream home – in a dream location | beyondtoday.com.au | southcoastconstructions.com.au

www.fleurieuliving.com.au

Lifestyle and sustainability.

Beyond, the perfect balance of sustainability, life and luxury. Large allotments of 550-950 sqm from $160,000. SA’s most sustainable and energy efficient development. Phone 0412 620 022 or email adam@beyondtoday.com.au.

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A remarkable building – Inman Valley • An island adventure • Young guns of the Fleurieu • The talented Mr Riggs • Oddfellows and Rebekahs • The Enchanted Fig Tree Art · Design · Food · Wine · Fashion · Photography · People · Destinations

Fleurieu Living Magazine Autumn 2017  

Published quarterly, Fleurieu Living Magazine features the best in food and wine, homes and gardens, growers, producers, accommodation and d...