Fleurieu Living Magazine Spring 2021

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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

When every detail matters ...

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SPRING 2021

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A family farmhouse at McLaren Flat The Fleurieu coffee lover’s guide (with map) Fleurieu fresh: new places to experience Connecting cultures at Muni in Willunga Art · Design · Food · Wine · Fashion · Photography · People · Destinations


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STAFF & CONTRIBUTORS

Key Personnel Petra de Mooy Petra has always loved, art, design, photography and words. Combining all of these into a career has been the fulfillment of these interests. She loves working with all of the creatives on the Fleurieu to showcase the best the region has to offer. Jason Porter Jason has worked as a graphic designer and creative director both locally and overseas for over thirty years. When not in the office, he can usually be found tweaking the crossover filters on his ridiculously over-the-top audio system. Kate Le Gallez Kate started her working life as a lawyer and consultant, before turning to a lifelong love of writing. She confesses to suffering a mild podcast addiction, which results in her overuse of the phrase ‘I was listening to a podcast … ’ as a conversation starter. Holly Wyatt A self-described ‘city-escapee,’ Holly moved to the Fleurieu chasing wide-open spaces and the spoils of semi-rural life. Those spoils include a good coffee in the morning, a glass of wine in the evening and a bountiful supply of inspiration for her art, music and work. 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 ‘@miss_majestica’ if you’re so inclined.

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Featured Contributors Min Cook Min Cook started surfing as a teenager and was hooked from the very first wave, later travelling the country and the world in pursuit of perfect waves and an endless summer. Now living back in Adelaide, Min’s a clinical nutritionist who’s passionate about working with people on their health journey. In her spare time you’ll find her out in the surf somewhere, or running with her dog. Favourite local surf spots: Gulls, Triggs, Parsons or a strike at Yorkes!

Kelly Golding As a travel and lifestyle presenter/writer with over twenty years’ experience, and with a keen love of the Fleurieu coast, the Peninsula has become Kelly Golding’s second home. Whether visiting her parents in Victor Harbor and quietly enjoying the serene views from their home or out and about experiencing everything this stunning region has to offer, Kelly is always looking for new ways to promote and celebrate the Fleurieu.


Publisher Information Sam Marchetti Sam finished reading a book at 4am and decided she and her family needed to move interstate to their favourite holiday destination, the Fleurieu Peninsula. A lover of fine food, beach life, interesting people and a good story, Sam believes she’s living her best life travelling regionally whenever possible and working all kinds of jobs – top-rated Airbnb hostess, social media styler, masseur, even an aqua aerobics instructor. And now a first time FLM contributor.

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 Kate Le Gallez ADVERTISING SALES Holly Wyatt holly@fleurieuliving.com.au Liza Reynolds liza@fleurieuliving.com.au GRAPHIC DESIGNER AND CREATIVE DIRECTOR Jason Porter jason@fleurieuliving.com.au

Other contributing writers, photographers and stylists:

PRINTER Graphic Print Group

Poppy Fitzpatrick, Zannie Flanagan, Gill Gordon-Smith, Loki Hall, Stephanie Johnston, Mark Laurie, Heidi Lewis, Liza Reynolds and Heather Millar.

SUBSCRIPTIONS Print: isubscribe.com.au Digital: zinio.com

DISTRIBUTION Integrated Publication Solutions

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

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COVER FEATURE A modern family farmhouse at McLaren Flat.

DESTINATION FEATURE A coffee lover’s guide to the Fleurieu (with illustrated pull-out map).

FRONT COVER PHOTO by Jason Porter.

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FOOD, WINE & SPIRITS

PENINSULA PEOPLE

78 Connecting cultures at Muni in Willunga 50 Uncorked: Gin Tasting – Spirits of the Fleurieu by the award-winning Gill Gordon-Smith 92 Vintage and vintages: New release whites, reds and rosés 76 Feather & PECK: Some good eggs

98 Faces and places: Chris Finnen 42 30 years of Bailey Homes 24 Weathering the storm: Rachael Azzopardi – Illuminate Adelaide 34 Five years of Fleurieu Future Leaders


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FASHION FEATURE Smooth Operator retro fashion.

FOOD & WINE FEATURE Connecting cultures at Muni in Willunga.

84 NEW LOCALES FEATURE Fresh destinations to explore.

ART & DESIGN

WEDDINGS

BEING SOCIAL

54 Gilbert’s garden – The botanical illustrations of Gilbert Dashorst

100 Jonathon and Georgia Wishart – 27th February, 2021 – Second Valley

103 · FLM Winter Launch at Mt. Beare · Back to the Swinging Sixties Fundraiser · Fleurieu Future Leaders BBQ · ‘Grow Your Brand’ Night at Kickback

70 Living inside out 28 Movers and shapers

FESTIVALS & EVENTS

BOOKS & WORDS

10 Diary dates to keep you busy this spring

96 Great spring reads by Mark Laurie of South Seas Books at Port Elliot

32 Event feature: Port Noarlunga Blues Festival

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ACKNOWLEDGES

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

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SILVER PARTNERS

BRONZE PARTNERS

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andrina region: 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

visitalexandrina.com or call Council’s Visitor Information Centre on 1300 466 592. Alexandrina Council ture program in 2017. View a copy online for more events in the region, www.alexandrina.sa.gov.au

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Top: The team from Harcourts South Coast celebrate their numerous accolades this year. Above left: Innkeeper Alex Marchetti and chef Karena Armstrong of the Salopian Inn. Above right: The Waternish Engineering team celebrate the new mural of Waternish founder Lynn Fuller at their facility in Lonsdale, created by local indigenous artist Thomas Readett.

Something to celebrate Harcourts South Coast – Award-winning service and community spirit Even before moving into their new offices in Hayborough in July 2020, Harcourts South Coast were well known not only for their professional services, but for their commitment to the local community. The team at Harcourts South Coast are involved in numerous fundraising activities and also sponsor numerous local sporting organisations and community events. 2021 has been a banner year with Harcourts South Coast winning the National Award for Best Presented Office 2020/21, being recognised as the number one Harcourts sales office in South Australia and sixth out of the four-hundred plus sales offices Australia wide. In addition to these accolades, Managing Director Sam Forde has also been awarded the CEO Harcourts Award at the SA Annual Awards for her service to the real estate industry. Sam’s leadership skills, determination for excellent service for her clients and commitment to cultivating a positive workplace culture for the Harcourts South Coast staff, along with their support of the local community, are all key ingredients to these successes. The Salopian Inn – An icon with heart You see a photo of a bowl of their well-loved dumplings or one of their numerous gin and tonics and you know – it’s time for a visit to the Salopian Inn. In its ninth year with Chef Karena Armstrong at the helm, this multi-award winning restaurant is a favourite among Fleurieu locals as much as it is a dining destination for visitors to the region. The Salopian’s menu focuses on seasonal produce, much of which is grown in the Salopian kitchen garden which Karena calls the ‘heart of Salopian.’ The kitchen garden also supplies Innkeeper Alex Marchetti with garnishes and ingredients for cocktails and even the botanicals for one of the gins KI Spirits has made for the

Salopian’s extensive gin bar. Celebrating and supporting their local community is important to the Salopian – from employing local staff and training apprentices, creating working relationships with sustainable and ethical food and wine producers in the region and supporting South Australian charities, to staying open during lockdowns to offer their nourishing version of takeaway. It’s this connection, along with their delicious food and welcoming customer service, that makes it an iconic restaurant of our region. Waternish Engineering – Quiet achievers with a good flow Over their 25 years in business, Waternish Engineering has been designing and building water and wastewater infrastructure, or as Managing Director Simon White says, ‘making water run uphill and dirty water clean.’ Started by Simon’s uncle in 1996, the maintenance business grew to become a preferred contractor at SA Water to now being an innovative player undertaking challenging projects nationally. As a founding member of SA-H2H – South Australia’s home of all things hydrogen – the company is excited about the development of hydrogen as a renewable energy. If you’re ever driving around the commercial areas of Lonsdale you may see the large mural of founder and Simon’s uncle, Lynn Fuller, painted by local Indigenous artist Thomas Readett at their facilities. Waternish are committed to supporting cultural initiatives and in 2020 became a Supporting Partner of the Adelaide Festival. You might be surprised to hear that an engineering company has regular cooking classes with their clients at Sprout Adelaide, but that’s how things flow at Waternish. Now employing forty people, Simon says ‘the success of Waternish is due to teamwork, from our labourers to our engineers to senior management, everyone’s role is an important element to our business and its future.’

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DIARY DATES

Spring Diary Dates MARKETS: Willunga Farmers Market Check out the new location at Willunga High School. Every Saturday, 8am – 12pm Come rain, hail or shine, enjoy fresh produce from more than eighty farmers and artisan food makers. Become a member for discounts on all your goods, and enjoy the nourishing community atmosphere every week. Willunga Quarry Market Adjacent to the Willunga Oval Second Saturday of each month, 9am – 1pm Browse through an eclectic mix of wares ranging from secondhand tools to plants and crafts. Willunga Artisans and Handmade Market Willunga Show Hall Second Saturday of each month, 9am – 1pm An inspiring curated market showcasing local art and handmade goods. A great place to buy a unique, handmade gift made from high quality materials. Goolwa Wharf Market First and third Sunday of every month, 9am – 3pm With around eighty stalls including bric-a-brac, collectables, fresh local produce, plants, books both new and old, unique artisan goods, and delicious food and coffee, you’ll find a myriad of goodies at this market.

Port Elliot Market Lakala Reserve Port Elliot First and third Saturday of each month, 9am – 2pm A classic country market with plenty of fresh local produce, plants, bric-a-brac, books, fishing gear, and even a two-dollar stall. Soak up the ambience and variety of wares both you and your dogs can enjoy. Victor Harbor Farmers Market Grosvenor Gardens, Victor Harbor Every Saturday, 8am – 12.30pm Spend the morning choosing from thirty plus stalls, with locally caught seafood, organic vegetables, seasonal fruit, local honey, mushrooms, fresh flowers, Fleurieu wines and much more. Kingscote Farmers & Artisan Market Kingscote Wharf Second and fourth Sunday of each month, 10am – 2pm With baked goods, preserves, coffee, plants, seasonal produce and locally made arts and crafts, this market is a great place to experience Kangaroo Island wares. Meadows Market Meadows Memorial Hall Second Sunday of every month, 9am – 3pm A market focused on promoting community. Returning after Covid closure in 2020, the Meadows Market has something for everyone including plants, food, bric-a-brac and much more. Myponga Markets The old Myponga Cheese Factory (next to Smiling Samoyed Brewery) Saturdays, Sundays and most public holidays, 9.30am – 4pm Browse a range of stalls, including art, books, ceramics, toys, records and collectables. There’s also a variety of local food choices including baked goods and seasonal produce. Strathalbyn Markets Next to the Gilbert’s Motor Museum on High Street Third Sunday of every month, 8am – 3pm A quaint, country-style market with bric-a-brac, local produce and condiments, crafts, plants, jewellery and much more. Yankalilla Craft and Produce Market Agricultural Hall Third Saturday of each month, 9am – 1pm This lesser-known market is a surprising gem offering homemade jams and preserves, delicious sweet treats, locally grown fruits and vegetables, plus craftwork, trinkets and unique gifts.

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PLEASE NOTE: Due to the unpredictable nature of COVID-19, all events and details listed below are current at the time of printing but are subject to change or cancellation at any time. Please check for any updated information at the time of the event.

FESTIVALS AND EVENTS: SEPTEMBER Festival of Nature Yankalilla September 15 – 19 Celebrate sustainability and the unique natural wonders of the Fleurieu coast through four days of activities. The vibrant program includes guided bushwalks, snorkelling and twilight cruises, as well as pop–up workshops and local food, craft beer, and wine. For more information visit: www.visitfleurieucoast.com.au Lighthouse Fleurieu: Light Up the Cape 4 Flinders Drive, Cape Jervis September 18, 5 – 7.30pm A magical night when the natural beauty of Cape Jervis is amplified by the storybook projections on the lighthouse. Enjoy a family night under the stars with an assortment of Food Trucks to choose from while you sit back and relax as the sun sets. Presented by Fleurieu Festival, see fleurieufestival.com.au for more details.

connections to the land, plants and animals, including the Gemtree Eco Trail’s resident emus and koalas. Enjoy a plate of native bush food and a taste of Gemtree’s finest biodynamic and organic certified wines during a walking tour that celebrates indigenous culture and the unique history of the local area. Bookings required through gemtreewines.com The Feast Kangaroo Island October 14 – November The Feast is a progressive dining adventure inspired by the night sky and designed to connect diners to the spirit and essence of a magical location through its local produce, storytelling, a hint of theatre and a touch of the unexpected. See gastronomodining.com.au

NOVEMBER

OCTOBER Yankalilla Show Corner Jervois Road and Main South Road, Yankalilla October 3, 9am – 4pm In their 138th year, the Yankalilla Show really does have it all! Live music, shearing demonstrations, arts, crafts, showbags and rides. A great day out with the local Yankalilla, Rapid Bay and Myponga communities. Spring Affair Coriole Vineyards, Maxwell Wines and Paxton Wines October 3, 11am – 6pm McLaren Vale’s Spring Affair Festival allows for an all-day wine tour through three beautiful wineries, enjoying their wines in your Festival glass. This year Aperol, Pirate Life Brewing and King William Road (Fashion) are partnering with the Spring Affair wineries to make this Festival better than ever. Fleurieu Folk Festival Willunga October 15 – 17 Featuring over fifty of the best folk musicians covering a broad range of genres including traditional and contemporary folk, acoustic, Celtic, blues, Americana, roots and bluegrass. Tirkandi Culture, Connection and Country at Gemtree Wines Gemtree Wines October 16, November 6, 4 – 7pm Journey along the Gemtree Eco Trail with Senior Cultural Custodian Karl Winda Telfer as he explains his peoples’ deep ancient

The Mad Dash High Street, Willunga Not your average billy cart race. November 7, 9am Organisers of this inaugural event say: ‘The whole idea about the day is just to make people laugh. It’s not a sporting event and while there will be a bit of competition, it will all be very friendly. We want the riders and the spectators to have a great time and encourage everyone coming to the event to dress-up,’ say event organisers. ‘Find your silliest outfit, don’t care what anybody else thinks and enjoy making fun of yourself, because it’s just good to laugh. We want the day to be full of colour and laughs, a day that can help everyone forget a bit about daily life and just enjoy the pleasure of being young-at-heart.’ In future years the Mad Dash team are hoping to run the day as a way to raise money for charity. But this year it’s all about teamwork, community spirit and creating a hilarious and unforgettable spectacle. So on 7 November put on your maddest clothes, bring your smile, your family and friends and steer yourselves towards High Street, Willunga to be a part of the cheering squad for the inaugural Mad Dash. For more information: themaddash.org.au >

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FESTIVALS & EVENTS

Willunga Almond Blossom Festival Willunga Recreation Park Main Rd, Willunga November 13 – 14, 11am – 10pm GET OUT AND SUPPORT After the July cancellation Rides, sideshow, games and food! Enjoy the Fleurieu’s oldest firework display under the stars from 7pm on Saturday night. Whether you want to indulge in some classic ‘carnie’ grub, woodfired pizza, burgers, simple healthy snacks or Asian dishes, this festival has it all. Adults: $10, Concession/Students: $5, Family Pass (up to 4 children): $25, Children under 5: free entry. New Shoots Musical Festival Penneshaw Oval, Kangaroo Island November 20, 12pm – 11pm An impressive lineup of Australian artists including Spiderbait, Killing Heidi, Angie McMahon and Ash Grunwald feature in this one day event along with food vendors and local produce. Cost: $100. For tickets and more information visit: facebook.com/pg/newshootsmusicfestival/events/ Wirra Wirra Winery November 21, 9.30am – 12.30pm Wirra Wirra Wines and Roaming Zen bring you a relaxing morning of yoga coupled with an exclusive wine tasting and platter featuring local produce – the perfect way to wind down for the weekend. Cost: $55. For tickets and more information visit: facebook.com/pg/ wirrawirrawines/events Deep South Blues Festival Port Noarlunga November 26 – 28 Over three spectacular days, experience funk, jazz, rock and everything in between at the Blues and Roots Festival showcasing the very best of local and national artists. An incredible experience that will keep you grooving in your seat all night. For more information visit: portnoarlungabluesfestival.com.au

Below: Don’t miss the rescheduled Almond Blossom Festival in Willunga on 13 – 14 November. Below right: Ash Grunwald is one the artists scheduled to play at The New Shoots Music Festival on Kangaroo Island on November 20.

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ONGOING SloWhey: School of Cheese classes Saturdays, 9am – 1pm Whether you fancy a slab of golden haloumi, some cultured butter or a gooey wedge of camembert (or let’s be honest, any kind of cheese), SloWhey is here to teach you how to craft these dairy delights. Through a variety of intimate workshops, participants learn about the captivating world of curds and whey, and leave with full hearts and bellies. Bookings essential. For more information visit: slowhey.com/classes Studio Vino Art Classes Coral Street Art Space, Victor Harbor Various dates and times The Studio Vino paint and sip experience makes for a unique way to uncork your inner artist. Enjoy a nice wine among other curious creatives as you replicate Starry Night or paint your partner’s portrait. Experienced instructors and all equipment included. BYO drinks. Classes start at $55/person. For more information visit: studiovino.com.au Club YAM Yankalilla Showgrounds Third Saturday of every month, from 7pm Club YAM (Yankalilla Acoustic Music) is a regular get together of folk, blues, roots, country and more. It’s a celebration of any kind of acoustic jam, where free camping and BYO drinks are encouraged. Gold coin donation on entry. For more information call 0439 861 001 Southern Deadly Yarns September 1, October 9, October 26 Neporendi Aboriginal Forum Inc. in conjunction with Onkaparinga Libraries presents a series of virtual author events. Join First Nations authors Anita Heiss, Tyson Yunkaporta and Marlee Silva as they unpack topics including truth telling, recognition, and the makings of a good yarn. Free online seminars. For more information visit: onkaparingacity.com



Welcome to FLM From the FLM team

From our readers

Perhaps more than any other season, the arrival of spring has a visceral impact on people. You can see it walking down the street. People are noticeably lighter of step, less harried, more optimistic. This year, each season continues to be tinged with trepidation. And though we have been lucky here on the Fleurieu, we’re still seeing the effects of collective coronavirus burn out.

I wanted to say how amazing the launch party was! The venue was just gorgeous – so much character. I wish I could have seen it during the day. I also wanted to mention the food! It was soooo bloody scrumptious. Every single morsel was delicious. Thanks for putting on such a great event. Emma Nankivell, Nankivell Conveyancing

In the pages of our spring issue, we’ve tried to stay with the spring feeling we all want to experience. We hope it offers a slight reprieve from the daily tallies and instead cheers your day a bit. This is our goal for this issue and every issue.

I have been enjoying your Fleurieu Living Magazine for some years now and would like you to know that I consider it one of the best magazine publications I have ever read. The editorial articles are excellent and always interesting and the style, the format, the attention to detail and consistency across all sections including editorial and advertisements shows great discipline and lots of hard work. Congratulations – I look forward to future editions. Bill Steele

Spring is the natural season to celebrate the eternal optimism of the Fleurieu’s entrepreneurial spirit with more fresh destinations to discover both in print (page 84) and in person. There’s also a stellar line up of gin distilleries to buy and try. We’re not supposed to play favourites, but the Mount Compass Lime & Mint Gin with elderflower tonic was going down pretty easy on the day we did our tasting for the feature on page 50. As we roll towards our tenth anniversary we’re thrilled to be celebrating alongside our friends at Fleurieu Future Leaders who turned five this year (page 34) and our long time supporters (and all round lovely family) Bailey Homes who are celebrating thirty years (page 42). We also talk to botanical illustrator Gilbert Dashorst and visit his Normanville studio, find inspiration for stylish outdoor living spaces, learn about the art of surfboard shaping and marvel at how spoiled for caffeinated choice we are with our coffee map. Our local cafes, many pulling locally roasted brews, have been a place of community and connection through the last turbulent months. We hope you enjoy the spring spirit of our latest issue and may we all feel a little spring in our step.

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G’day Holly. All thanks to you. You met Jane, you brought along Petra ... On the weekend you had a couple dining at your café looking through FLM. Engaged for only two weeks, the couple fell in love with our venue and phoned whilst eating. They came over, danced to their song and booked. They are now our 31st booking! Ian Bromell, Mt Beare Station.


Let there be light. But not too much.

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A family affair

Story by Kelly Golding. Photography by Jason Porter. Styling by Liza Reynolds.

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Page left and above: The thick fibre cement cladding is a lightweight and cost effective way to achieve the strong horizontal line detail in this modern farmhouse design. The consistent colour sits perfectly in the landscape and complements the lush greens of the surrounding country environment.

Ten years ago Kellie and Matt Smith were first introduced to the McLaren Vale community on the netball court, when Kellie began playing for the local club. Then their boys, Brodie and Kyan, took up footy with McLaren Vale. It wasn’t long before the weekend visits from their home in Seaford weren’t enough. ‘Once the kids started playing footy here, we loved the feeling of the community – it felt different,’ says Matt. ‘The people were so welcoming and the competition was wonderful. Just driving to games at Langhorne Creek, Strath, Victor, Myponga, we looked around at the beautiful scenery and loved all of the open space.’ In the meantime, the streetscape surrounding their Seaford home was changing. ‘We lived across the road from the beach and had been there for about thirteen years,’ says Kellie. ‘All around us houses

were getting knocked down with two storeys and townhouses going up. I felt like I couldn’t even go out in my backyard and have privacy and we both craved our own space.’ They wanted somewhere they could retreat to, somewhere quiet with space to breathe. When one of your family businesses is a construction management company, the obvious next step demands to be taken. Matt formed Watermayne Projects with his brother Steven Albrechtsen in 2010 – Matt is an electrician by trade, while Steve is a builder and carpenter. They’d successfully completed architectural builds, but this was an opportunity for them to flex their own design vision. So began Matt and Kellie’s search to find land in the Vale and in 2016 they secured ten acres on the outskirts of McLaren Flat. Eight months after the slab was poured, the Smiths’ pavilion style home was complete, its new residents settling into their private acreage facing the hills of the Southern Vales. Kellie had a long-held dream to build in a modern farmhouse style. Her research led her on a virtual tour through America and New Zealand, where this style of house is particularly popular. Based on > 17


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Page left: The interiors are a blend of modern and traditional materials, rustic timbers with various textured fabrics with hints of provincial influence throughout. Above: The kitchen features Shaker profile cabinetry and natural stone benchtops, keeping true with the neutral tones of modern farmhouse design language.

Eight months after the slab was poured, the Smiths’ pavilion style home was complete, its new residents settling into their private acreage facing the hills of the Southern Vales. her exploration, their design brief had a few key notes to hit: high raked ceilings, large double-glazed windows to create connection with the outdoors, as well as an open stone fireplace and timber floors throughout to add warmth. The build offered the ultimate opportunity to conduct user experience research, putting Watermayne’s processes to the test by building for family. The overall experience validated the effort Steve and Matt put into making the process seamless and predictable for their clients. ‘When we work for clients we work towards a process that we like to experience as consumers ourselves…a focus on a systemised approach and transparency around cost control from the very beginning. So no surprises. We stay in our own lane and design language and the value comes from that experience and our track record,’ says Steve. Their finished home maximises views from every room. The lounge room takes in the ever-changing canvas of vineyards and hills, while Kellie loves the big corner window in the master bedroom. ‘With the blinds up in the morning you have beautiful views of the trees,’

she says. Natural light fills every corner of the home, including the stunning marble ensuite bathroom with freestanding bath and floorto-ceiling windows once again capitalising on their privacy and views. The open kitchen, dining and living area in the centre of the farmhouse speak to Matt and Kellie’s love of entertaining, with practical features like the walk-in pantry and ample storage making it easy to host friends and family. Their hospitality is reflected in the choice of generous harvest table, extra large kitchen benchtops and ample seating throughout. And of course, the fire. ‘The fireplace brings everyone together when we have dinner parties – which was a key part of the brief to the architect. We wanted an open fireplace and it has become our favourite feature of the house. It’s beautiful, warm and welcoming,’ says Kellie. Brodie and Kyan’s rooms are in a separate pavilion that can be sectioned off by just shutting the door. It provides a nice private space for the boys when they have friends over and Matt and Kellie can be entertaining in the kitchen area – separate but together. When the kids eventually decide to move out, it’s the perfect space for guests to come and stay with their own private living area and bathroom. > 19


Top left: All rooms take advantage of the views via large double-glazed windows. Top right: The large entertainers dining area. Artwork by Chris Small – Oil on canvas. Bottom: Timber/upholstered bed, large glass farmhouse-style pendant lights in the bedroom complemented by artwork by Simone Linehan. 20


Above: The sleek free standing bath is a twist on the traditional claw-foot farmhouse bath and doubles as an elegant feature piece against a large window that brings the landscape right into the bathroom. The push of a button brings the electric blinds down, providing instant privacy. 21


Top left: A bath with a view. Top right: The warm grey quartzite stone wall and chimney provide an interesting transition from smooth modern materials to more traditional earthy materials with the blend of both being typical of the modern farmhouse design language. Bottom left: Burnese mountain dog – Summer. Bottom right: The beautiful stone wall and wooden decking are complemented by a plasma cut shovel by Warren Pickering.

The intentional warmth of the design is visually evident on the approach up the driveway on a winter’s evening, the long row of floor-to-ceiling glass glows with the interior lighting and fire creating a dramatic first impression. ‘When my mum comes to look after the boys and the dogs [Bernese mountain dogs Summer, Sully and Leo], she just doesn’t want to leave. She loves sitting at the kitchen bench and looking out with a cup of tea, or sitting around the fireplace with a glass of wine,’ says Kellie. Steve, his wife Amy, and their two boys Oscar and Jake live less than a kilometre away in their own Watermayne-built modern farmhouse, with polished concrete floors, freestanding combustion fire and lightweight external cladding. ‘This is what we love for our families, and we want to provide that for other families,’ says Steve. ‘Our kids go to school here, our friends are here. It shows a sense of

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confidence in what you do as a business to want to operate in your own community,’ says Steve. Steve and Matt have found that people are wanting to ‘build local’ using a construction company that’s part of the community, committed and invested in the Fleurieu, and they find that in Watermayne. ‘It’s a big deal what we do,’ says Matt. ‘It affects you. If you’re in a space that you’d designed and built for someone and they are in that space and they call that space home – the dream – it’s a great honour.’ The timeless design of the modern farmhouse concept suits the picturesque landscape of the Fleurieu just beautifully. It’s something Steve and Matt have built for their own futures and they’re now excited and passionate about creating these beautiful homes for others in the community. ‘I quite often walk the property, look back at the home, sip on a beer, and just take it all in,’ says Matt. ‘I can’t get enough, I never get sick of it – I just truly truly adore living here.’



Weathering the storm Story by Kate Le Gallez.

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Page left: East End Echoes by City Lights. Photo by Frankie the Creative. Above: Rachael Azzopardi, co-founder and creative director of Illuminate Adelaide. Photo by Shane Reid.

Rachael Azzopardi, co-founder and creative director of Illuminate Adelaide, has just arrived on the other side of a literal and figurative storm. In the winter festival’s first year, Rachael and her team were forced to delay the opening night as severe storms lashed the city. And then of course, Delta came calling, sending the state into lockdown. When we speak in early August, Rachael is still holding her breath, hoping the final weeks of the event can proceed uninterrupted. But she’s just about ready to exhale, in the peaceful surrounds of the home she’s made for herself in Normanville. Born in Western Australia, Rachael moved to Adelaide at thirteen. Despite having spent a large proportion of her adult life living interstate and overseas, Adelaide has always been home. ‘I’ve always had a great pull to Adelaide,’ Rachael says. ‘It’s where I’ve grown up, where I’ve created a lot of what I’ve done – the foundation of what I’ve done – before I went on and furthered my career.’

Working in production and programming, Rachael’s CV reads like a greatest hits list of Australia’s arts and creative scene. The highlights of the highlights reel include working on Barrie Kosky’s Adelaide Festival, the Olympiad Cultural Festival for the Sydney Olympics, five years as executive producer at Melbourne dance company Chunky Move and a further five years as director of programming and artistic operations at the Sydney Theatre Company. Then came a time of reflection. ‘I was in Sydney and I sort of came to a bit of a professional and personal decision that I wanted to have more of a balance,’ says Rachael. ‘When I worked at Sydney Theatre Company, it was pretty much 24/7. But also I felt like I’d done what I needed to do in terms of organisations; I didn’t see any other pathway for me and I wanted to create something new.’ She decided to return to South Australia for a sabbatical year. As her plan to return was taking shape, so too was the idea that the change she was looking for could embrace a completely new lifestyle. ‘We’d spent Christmases at Carrickalinga every year, renting a beach place. So I had always dreamed of having a place down at Carri or Normanville,’ she says. ‘Rather than buy something in the city, it actually was a great opportunity to create the different lifestyle that I wanted.’ 25


Top left: Big Picture Series by Filip Roca. Middle: Airship Orchestra by Studio Eness. Bottom and right: Light Cycles by Moment Factory. All photos this page: Frankie the Creative.

And then, like so often when we make one of those big life decisions, things just started to fall into place. Rachael quickly found a house she loved in Normanville. It hadn’t been lived in for two years and was overgrown, but nothing could detract from the views over the township out to the sea and the peaceful tranquility of the rolling hills. She oversaw renovations through her sabbatical year and now splits her time between her mum’s place in Adelaide and Normanville. South Australia had undergone its own form of renovation in Rachael’s absence. ‘It has a different energy. It’s become very entrepreneurial and very forward-facing. That year that I was around but not working...I just really got intoxicated and I thought, wow, this is where I want to be,’ she says. In this environment, Rachael’s desire to create something new could expand and crystallise into a specific idea. She reached out to former colleague Lee Cumberlidge and floated her idea with him over coffee. ‘He was really into it and so we decided to work together on it. And that’s where Illuminate Adelaide started,’ says Rachael. Big things can grow from small conversations, and these two immediately were thinking big. Illuminate Adelaide officially incorporated in July last year and Lee and Rachael found themselves planning a major event amid a pandemic. Even so, it was hard to imagine then that we’d still be in the thick 26

of it now. After a delayed but successful festival launch, the worst happened. ‘I don’t think we ever thought we’d be having to navigate a lockdown,’ says Rachael. While some events had to be cancelled, the festival has undoubtedly been a success. ‘We’ve just been so blown away by how South Australia has embraced the event and got out, really explored it, got amongst it,’ she says. My own family joined the long and snaking queue to view Light Creatures at the Adelaide Zoo – where giant pandas lolled in the grass, delicate jellyfish descended from the sky and my son imagined himself into a projection of strange and wild creatures in silhouette. Following lockdown, both Light Creatures and Light Cycles at the Botanic Gardens were extended to allow more people to experience the beautiful interplay of technology and nature presented by these events. Already Rachael and Lee are beginning to program the 2022 event, with the festival supported by a major sponsorship from the South Australian Tourism Commission through to 2023. But for the moment, Rachael is looking forward to heading back to Normanville for the weekend having – touch wood – successfully shepherded her festival through a Covid-crazy world. The hills and the sea are calling.


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Movers and shapers Story by Min Cook. Photography by Heidi Lewis.

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Page left: Leighton Clark of The Ding King checking the curve. Above left and right: Son and father, Tom and Rodney (Weasel) Bedford – multi-generational shapers.

Most surfers will tell you that surfing is a visceral way of communing with nature, that the ocean is their constantly changing playground. Countless waves of varying size and consequence are traversed, patrolled and dropped into by surfers on multifarious surfboard styles.

The Fleurieu is home to most of SA’s local shapers. There’s Leighton Clark of Ding King, iconic father and son duo Weasel and Tom Bedford of 100percentsurf, Mr Damage, John Cranwell of Rebirth Customs and a handful of other backyard shapers making custom boards, as well as repairing dings. These established local shapers all have their own history which is respected and celebrated in the community. Their stories are interwoven and many of them have worked both with and for each other over the years. It’s a community of friends, not rivals.

Board choice is one of the ways surfers express their creativity and freedom – a showcase of personality, skills and knowledge. Choosing a board becomes an extension of your individual style, as well as a response to the wave and the conditions of the day.

It was really only in the late 1950s and 60s that shapers started experimenting with fibreglass and resin as an alternative to wood. The technology was an advent of military endeavours during World War II to improve the performance of aeroplanes and boats. This transition in materials revolutionised surfboard design and shaping.

Varying surf conditions makes for a long list of styles to shape. There are many models of long boards and mini mals, conventional short boards, fun shaped short boards like the ‘fish’, as well as ‘guns’ or boards specifically designed for big wave surfing. Shaping has evolved dramatically over the decades as the sport’s popularity has increased, while hardcore surfers bent on pushing the boundaries of the sport have led shapers to evolve and improve their craft. Shapers will alter the design of the nose, the tail, rails, rocker and channels on the bottom of the board, the fin system, and the amount of fibreglass used.

The method of blowing expanding foam into a mould is still the most common way to make the foam core or ‘blanks’ that shapers use as their starting block today. From here, there are two main ways of shaping boards: hand shaping or 3D-modelling machines. These shapes are then fine-tuned by hand, before undergoing the glassing and sanding process. The benefit of computer technology is the increased consistency, accuracy and ability to mass produce. The beauty of hand shaping is the artistry. However local shapers Leighton and Tom both point out that shapers pour the same > 29


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Page left top: John Cranwell of Rebirth Customs. Bottom left: Simon McLean has been collecting vintage surfboards from the 60s and 70s for years. Bottom right: At the Ding King shop surfboards are stacked high and low and everywhere in between. Above left top and middle: Paraphernalia and more boards – all part of Simon McLean’s collections. Top right: Tools for a better ride. Bottom: Tom Bedford doing what board makers do when they are not making! Surf! Photo by Rodney Bedford.

amount of heart and soul into computer designs; they’re simply utilising a different medium. Hand-shaped boards are more likely to have individual characteristics that are harder to replicate. Some may see this as a downside, but paradoxically these inaccuracies or ‘mistakes’ can create individual quirks that a surfer will love. Whether machine or hand shaped, third generation shaper Tom Bedford loves this process of creating a board to match the surfer and appreciates the process of developing a relationship through time and good conversation. ‘It’s trial and error sometimes, but the dream surfer is someone who’s willing to experiment and try something different,’ he says. The typical Adelaide surfer tends to look for a balance between performance and durability. Many enthusiastic surfers will have a ‘quiver’, or a selection of boards for different conditions or styles of waves. For a local surfer, the line-up often includes a longboard, a high-performance grovel board and a step up or ‘gun’ for bigger surf. Any surfer will tell you there’s no such thing as too many surfboards and many obsess over the perfect design. ‘I had one board come back due to it being less than a millimetre too wide,’ says Leighton.

While the Adelaide shaping community isn’t big, there’s a comradery between local shapers that has blown backyard shaper John Cranwell away. John speaks highly of Leighton, saying he’s been extremely generous with his knowledge and time. They all agree they’re in the industry because they love what they do, with Leighton saying ‘my satisfaction comes from the stoke of a happy customer.’ Tom emphasises the community, saying ‘it’s great to be able to talk with other shapers, sometimes we catch up, bring a blank and a file and just have a chat about what’s going on in the market, what boards people are wanting, what tools we’re using.’ No matter what kind of board you ride or your level of surfing, there’s no questioning the immense joy surfers experience when they take to the water to ride the waves on their chosen board. As for me, I’m in love with my fun little 5’0 all-rounder shaped by Leighton. It goes well in 1ft grovel style mid-coast waves, and has also carried me into some Indo bombs. I love that when you get a board shaped locally, you can have a chat with the shaper and really get a board that suits your individual style of surfing. You certainly can’t get that off the rack. 31


Friday 26 to Sunday 28 November 2021

Port Noarlunga Blues Festival In 2017 the Port Noarlunga Business and Tourism Association launched a public artwork called The Goggles, created by local artists Anna Small and Warren Pickering. The artwork includes fish – blue groper and blue devil – as swimming symbols of their goal to ‘help us bring back the blues.’ This marked the inception of the Port Noarlunga Blues Festival and it sparked the imagination of local businesses to support the cause. Returning after a Covid-forced hiatus in 2020, the three-day festival will be hosted across the Arts Centre, cafes, restaurants and clubs around the Port Noarlunga township, allowing patrons to venue hop for both their music and their food and beverages. 32

Blues guitarist Chris Finnen also returns as the acting ambassador, bringing colour and credibility to the event. He shared a few of his favourites among the 2021 program with us: ‘There’s a gentleman called Steve Gower who’s got more energy than a Mexican jumping bean. There’s Gwyn Ashton who has been in Europe for years but is stuck here because of Covid o’clock.’ He also highlights the Beinke Brothers (‘very hands on’), harmonica-player Dave Blight (who’s played with Cold Chisel, no less), and ‘a cat’ called Mark Hawkins who plays saxophone and guitar in the Hawkins Band. Chris’ own band will round out the program on Sunday, alongside the Bluescasters and Papa Legba. Go to: portnoarlungabluesfestival.com.au for more information on tickets. Many of the venues are free to enter, so eat, drink and enjoy the blues next to the blue waters of Port Noarlunga. Proudly supported by the City of Onkaparinga.


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Securing the Fleurieu’s future Story by Kate Le Gallez. Photography by Heidi Lewis.

Succession is fundamental to survival. It’s seen the gradual and sometimes notso-gradual evolution of the many species that have inhabited our planet over time. But succession also funnels down into our micro experiences of life. Like the ongoing success of a company, or the continuation of a local community. Founded by Charles and Janice Manning, the Fleurieu Future Leaders (FFL) program has succession at its heart, both for the individuals who undertake the program and for the community it’s embedded within. This year they recognise five years of Fleurieu future leaders. Charles and Janice met at 17, married at 23 and in perhaps the ultimate test of marital compatibility, went on to start their boutique consulting firm Face the World in 1997. The business supports leaders, typically in a corporate environment, facilitating thinking 34

around business and strategy and developing high-performance teams. Charles is the front man, while Janice brings the practical business nous and supreme organisational skills, and both have a masters in behavioural science. ‘We’re best friends. We do annoy each other at times,’ says Charles. ‘But most of the time we have lots of fun together and just feel really lucky.’ That said, they’re grateful they have space to maintain separate home offices. The origins of the FFL were perhaps seeded when Janice and Charles helped to develop and facilitate a program called the Barossa Future Leaders program, aimed at developing a new generation of Barossa-based leaders ready to continue the work of the so-called barons of the Barossa. Many years later, after they had moved from Adelaide to the Fleurieu, the idea took hold in the meat section at the old McLaren Vale Coles. Charles bumped into a former client, Tom Harvey of the Chalk Hill Collective. ‘I got chatting and said, “How come there isn’t a regional leadership program down here?” And he said, “It’s because you haven’t set it up yet”.’


Page left: Future leaders build trust and learn confidence by theory and practise – helping them to navigate working in a team to become more effective in a holistic way. Above: Games are a great way to build teams, work on strategy and execute learnings from the program. Mindset, strategy and community engagement help the participants form a bigger and clearer picture of themselves in relationship to their own work and life.

‘There’s a cumulative effect building now. It’s hard to go somewhere where there aren’t former participants involved or people who know previous participants.’ The line from that moment to the first day of the first program wasn’t completely straightforward, but the idea was in motion. Janice and Charles were committed and willing to donate their time, but it wasn’t until the Bendigo Community Bank came onboard as sponsor that it became a viable enterprise. Their sponsorship, championed by Ron Logan, the chairman of Fleurieu Community Enterprises Ltd which operate a number of Fleurieu-based community banks, has largely covered the costs of running the program, including the venues used across the Fleurieu through the life of the program. Five years later, Ron is one of the people onsite welcoming the 2021 FFL cohort at the McLaren Vale Motel & Apartments. It’s a cool, clear July morning notable for its stillness, but Ron is buzzing, his energy mixing with the nerves, excitement and anticipation of the twenty participants as well as the facilitators and guests. ‘This is the start of a whole new chapter,’ he enthuses. ‘There’s a cumulative effect building now. It’s hard to go somewhere where there aren’t former participants involved or people who know previous participants.’

This is the first of five times the group will come together as they cover a range of personal and professional modules, from resilience to strategy and finance. The organising philosophy is that mastery of the art of leadership comes from the mastery of self. Because of this, the program touches on all aspects of the participants’ lives. ‘It’s all the dimensions of life, internal and external,’ says Janice. ‘Internally we’re looking at your intellectual self, your physical self, your mental health or emotional self. And then we’ve got the external view, your work or career, the social you, the community you.’ ‘If all you worry about is one of those dimensions,’ adds Charles, ‘then the others suffer. So it’s about trying to get that blend right, looking after each of them.’ There’s no doubt the program asks a lot from participants, requiring not only their time (around thirteen contact days over six months) but also their mental and emotional commitment. From the very first days, the cohort are asked to put their learning into practice as they work on a community project in small groups. ‘The main reason for the project is for them to have a vehicle to practise what they’re >

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Above left and right: The 2021 cohort at the foundations residential program – learning that the mastery of the art of leadership comes from the mastery of self. Bottom left and right: Janice and Charles Manning at home. Photographs by Jason Porter.

learning around forming a team, and how do you collaborate with others and deal with conflict and create a vision and get enthusiastic and actually succeed,’ says Charles. ‘True learning is the application of knowledge, it’s not the acquisition.’ These elements come together to create a true sense of community, not only among the cohort but also reaching out to the broader alumni. For former participants Josh Lee (2020) and Claire Neylon (2018), community was what they most sought and most valued from the program. Josh, a product developer, and Claire, an exercise physiologist, both grew up elsewhere and chose the Fleurieu to make their respective homes. ‘It opened up a whole new world to me, seeing amazing people doing amazing things just down the road,’ says Josh. ‘Seeing that and thinking maybe I could do it for myself as well.’ He left the program feeling more grounded in the community, with a greater sense of himself. ‘It helped me to see a picture of my life in a more holistic way. Not, ‘here’s Josh the leader, or the software developer or the social person.’ It’s a chance to look at all those

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parts together and why they’re important and some aspects, like community, why they’re more important than you realise.’ The experience can be uncomfortable at times. ‘You’ve got to look at yourself and look inwards at what makes you tick, which can be really hard,’ says Claire. ‘But those insights can be the most valuable, personally and work wise. But it’s definitely quite a challenging thing to acknowledge some of those aspects of yourself.’ It’s special too for Janice and Charles to see how the FFL alumni continue to move and shape the community, something they often don’t see in their corporate work. Claire explains it this way, ‘I have this support network around me that I can call on when I need help. But it also has just meant that I feel more part of the community,’ she says. ‘It’s given me people that make this place feel like home. It’s been really valuable for making me feel like I belong here from a personal perspective and a business perspective.’ This is perhaps the power of a regional program. To adopt Ron’s words, the connections to people and place have a potent cumulative effect in safeguarding the Fleurieu’s future.


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A rich blend Story by Kate Le Gallez.

Above: Final touches at de Rose Kitchen in Willunga. Photo by Lewi Potter.

Not long after the most recent lockdown was announced, I made my way into de Rose Kitchen in Willunga. I wanted a coffee, but I also wanted to find out how owner Mandy and her team were taking the news. I wasn’t the only one checking in. During my brief visit, another woman wandered in, leaning against the doorframe and chatting to Mandy as she busily packed down her kitchen for a week-long hiatus. A third lingered near the cash register to exchange best wishes for the week ahead. A few minutes later, I left

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with a coffee, as well as a dozen eggs and two litres of Fleurieu milk, my cup filled in more ways than one on an otherwise desultory day. The daily coffee run has become something of a routine in my house, perhaps veering dangerously towards ritual. The coffee is only part of the custom. Most days, we make an early morning run, hot on the heels of the tradies and alongside the early morning walkers, many of whom are regulars just like us. It’s a moment of quiet community accented by the bright smile of the barista and the hiss of steam hitting milk. Similar scenes play out around the Fleurieu at the many cafes in our region every day. People are drawn into cafes not only for caffeine, but for connection. Baristas who know your name – and your order. Who don’t blink an eye when your kids ride right up to the


Top left: Local love. Grab a cake while you’re there by the one and only Soul Food Co. at De Groot Coffee. Top right: Lunch rush at One Little Sister. Photo by Jakub Jurdic. Bottom left: Delicious lunches at Pipi, Middleton. Right: Getting the right blend at Kicco Coffee Roasters. Photo by Tommy Lane.

counter on their scooters. Who leave a bowl of water out for a thirsty pup. They’re democratic meeting places welcoming bleary-eyed parents and retired septuagenarians alongside professionals tapping laptops and tourists exploring the local scene. At Valley of Yore in Myponga, Nigel and Holly sought to reflect this simpatico between proprietor and patron in the space they created. ‘Our aesthetics were considered,’ explains Nigel, ‘with intentional blemishes allowing people to come as they are and feel at home; to gather and connect over quality food, coffee and sound.’

a floral arrangement to take home with you. New owners of Mawson House Cafe, Jacob and Matilda, are conscientiously bringing a new look and life to their Meadows address (and good-naturedly battling it out for the title of best barista). Pipi at Middleton is a gathering place for family and friends who settle in at one of two tables tucked away in the front garden or give dog Ronnie a pat on the way through to the courtyard. Goolwa’s Kuti Shack and Pearl at Aldinga Beach boast spectacular beach views, while Harry’s Deli at Wirra Wirra offers the dual delight of wine and coffee side-by-side.

Our favourite cafes present as fully formed expressions of their owners’ individual philosophies. And while the bean and the barista are paramount, it’s the entirety of the experience that brings us back. At Yankalilla’s Arranging Matters, you can enjoy your coffee in the tranquil environment created by Autumn and Sonara before choosing

The Fleurieu’s coffee culture has also been enhanced by the roasteries that have opened their doors in recent years. And while coffee can be sniffed and swirled and tasted with the same reverence as wine, Fleurieu roasters have a distinctly accessible and laid-back vibe. Bernadette of De Groot Coffee Co. puts it a little more bluntly: ‘We > 39


Top left: Levi working his magic at Goodness Coffee in Aldinga. Photo by Cooper James Stankovich. Bottom left: Delicious granola bowl at Beaches in Port Elliot. Photograph by Declan Hartley. Above right: Iced latte at Manna in McLaren Vale.

don’t get involved in the “wank” of the coffee roasting scene.’ The pared-back, industrial aesthetic of their Factory 9 premises at Port Elliot speaks to their down-to-earth approach, while their commitment to sourcing quality beans from micro lots and small farmers (who they work with year after year) has won them a loyal following. Dawn Patrol welcome people to their new cellar door in Chandler’s Hill to explore their range of espresso and filter coffee. They supply their coffees to a range of cafes, while their dedicated coffee subscribers fuel their home espresso machines, moka pots or the good old French press with regular deliveries of freshly roasted beans. The setting leans more towards the rustic at Aldinga roastery Goodness Coffee Co. Homed in a heritage-listed blacksmith’s workshop, the charismatic shop front enhances the experience of drinking their house roasts. Old tradition meets new, with the prominent positioning

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of recycling bins for patrons to deposit their takeaway coffee cups, or otherwise take home the packaging to pop in the home compost. Aldinga stablemate Fleurieu Roast opens its doors to the public only on Saturdays. If you drop in at the right time you can come and see exactly how coffee is roasted, bags of green coffee from around the world stacked in the corner ready to roast. Through seven days of lockdown, a cup of coffee helped mark the passage of time. Another homeschool lesson endured, another rainshower dodged, another sibling disagreement diffused. We snuck in a couple of takeaways and brewed coffee after coffee in our stovetop Bialetti. Gratefully released a week later, we were back on de Rose’s doorstep with our standing order, happy to again sip a barista-made coffee, made by a friendly face. Because the bean, the grind, the milk temperature is important, but it’s not the only thing that brings us back.


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30 years of Bailey Homes Story by Petra de Mooy.

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Page left: In 2013 Bailey Homes won the prestigious Home of the Year at the HIA Awards with this home in Maslin Beach. Above: A lovely natural toned space showing rammed earth, polished concrete, exposed beam and stunning stone veneer.

Don Bailey is honest and direct. When we sit down to discuss thirty years of Bailey Homes with his wife Carolyn and their daughter Jessica, he is clear on two things. First, we need to get the story right. Secondly, at the root of Bailey Homes’ success is his family and their team. The Bailey Homes story starts in 1975, when fifteen-year-old Don dreamed of being an airforce pilot. Still a school boy, Don realised his dream job wasn’t going to work out. ‘The physics was just too hard,’ he says. ‘That really devastated me and I just wanted to leave school.’ The way out, according to dad Stan, was to find a job. Don began an apprenticeship in carpentry. The apprenticeship took him to Adelaide for four years, with Don learning his craft through the turbulent economic conditions of the 1970s, considering himself fortunate to be kept on as an apprentice during the recession.

By 1980, Don had his ticket. He moved back to the family home in Victor Harbor and began working for local builder Barry Briggs. ‘Briggsy was a real inspiration to me. He took me under his wing and helped me out on jobs. He taught me how to quote and I learned quite a lot from him,’ says Don. Under Briggsy’s guidance, Don got his carpenter’s licence and started his first small business – Don Bailey Carpentry Contractor. The next few years were a time of personal and professional growth for Don. Still a very young man, Don wanted to expand his horizons, travelling to Queensland following the money available in building within the mining industry. He also lived and worked in an Aboriginal community at Indulkana (northern South Australia) where he helped to build kit homes for the local community. Around this time Don also reconnected with Carolyn Toop who he’d first met in high school, keeping up a long-distance relationship during his travels. ‘That was all quite sweet,’ recalls Don. ‘He wrote me lots of letters,’ adds >

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Top left: Striking view down the passage showing polished concrete and reflections from the low windows. Top right: Large windows complement the raked ceilings enhancing the the seaside location of this luxe beach house. Bottom left: An early home in the Marina Hindmarsh Island. Bottom right: 2008 HIA Award Winning Home for ‘Lightweight Construction’.

Carolyn. Upon returning to Victor Harbor Carolyn and Don solidified their commitment to each other, marrying in 1983. The newlyweds bought a block of land at Port Elliot previously owned by Don’s parents and it was there they independently built their first home. Don continued building the fledgling Bailey company with contract trade work, but he harbored bigger aspirations. ‘Early in my building career I knew I wanted more than being a carpenter. I wanted to be a builder,’ says Don. ‘I have always enjoyed the complete process from design to completion.’ In 1985, Don gained his builder’s licence. He was just 25 and the youngest ever applicant at the time. Always planning their next move together, Don and Carolyn took a chance and built a spec home. Again the economy threw challenges in their way, with interest rates skyrocketing. Don and Carolyn were forced to put both the spec home and their first home on the market, but to their delight the starter home sold and they were able to move into their brand new spec home. 44

Alongside having children Don and Carolyn continued to work together to support these early forays into the building industry – Carolyn maintaining her teaching job while doing the books and Don also doing extra work on the side. In 1991 Bailey Homes officially incorporated, with Don and Carolyn as directors. They wanted to create a local company that prided itself on high quality work at a competitive price. Their first slogan read: ‘It’s better built with Bailey Homes.’ Things really started to take wing in 1995 when Don and Carolyn bought their office space on Victoria Street, a small cottage which has since been expanded and improved to include a selections room, board room, courtyard and modern offices. The street frontage furthered their commitment to their business and Victor Harbor. At the same time, Bailey Homes also began to be the preferred building contractor for new developments in Encounter Lakes and on Hindmarsh Island. The Baileys proudly tell us they’ve now presided over more than fifty projects on Hindmarsh Island alone.


Top: 2017 HIA Award Winning Home for ‘Greensmart Sustainable Home’ – an 8-star energy efficient home in the Beyond Development. Bottom left: 2018 HIA Award Winning Home for ‘Country Builder’. What a great deck to enjoy the Murray River from. Bottom right: A view to the sea from the Bailey’s 2013 ‘HIA Home of the Year’.

While Don and Carolyn have always been the heart of Bailey Homes, the business has grown with the support and hard work of their daughters. In 2004, Don and Carolyn’s oldest daughter Jessica took up a traineeship at Bailey Homes. It wasn’t a planned move – Jess had originally planned to become a midwife, inspired from a very early age by the care her sister received as a premature baby. But, like father like daughter, Jess decided to take a different path. ‘I just fell in love with it,’ she recalls of working in the business as a trainee. She did a course in finance and took over the accounting and reception of the Bailey Homes business. ‘I think seeing all of Dad’s hard work growing up gave me pride in the company, and to be part of it was very fulfilling,’ she says. Jess joined during a boom time in the South Coast’s building industry. More housing developments meant more building contracts and more display homes for the Baileys. In 2005, Jess also put the business up for its first Housing Industry Association award. Don and Carolyn had

never pursued awards, seeing it as big-noting themselves. Jess took it upon herself to work through the process and with that first submission gained the business an award. ‘Pretty well every year since then we have had an award,’ says Don. 2013 was particularly memorable, with the team winning the Home of the Year award – the highest building achievement in South Australia – alongside four other awards. After twenty years as a teacher, Carolyn also joined the business full time in 2004. Since then, Jess’ husband Anthony and the Bailey’s youngest daughter Janessa have also joined the business, bringing their different skill sets to the family enterprise. Alongside her office management and administrative work over the years, Carolyn also identified a niche in the Fleurieu market for a quality landscaping company they could recommend to their clients. In 2014 the Baileys decided to fill the void forming Coastal Landscapes and Fencing. The company now fulfills landscaping contracts for Bailey Homes as well as contracting throughout the region. > 45


Top left: Don Bailey in the Victor Harbor office. Bottom left: Don and Carolyn Bailey (left) at home with daughter Jessica and son-in-law Anthony. Top right: The young carpenter Don in 1983 whilst working in Indulkana. Middle right: The early site team and vehicles in 1990. Bottom right: Breaking ground on the Bailey’s first display home on Hindmarsh Island in 2001.

Don tells us of these achievements with obvious pride, but on a number of occasions comes back to his original motivation: to provide for his family. He perhaps didn’t imagine the shape this would take all those years ago, with his own father working for Bailey Homes until he was 76 and the next generation now stepping up. The family is surrounded by a great team, who Don credits as essential to the business’ success. ‘It’s so true the business is only as good as its staff and I can say we are very blessed to have a great team,’ says Don. ‘Today as we look at our family business transitioning to the next generation I know the business will be in good hands in the future.’ Over the thirty years, Don has instilled in his team the importance of integrity and maintaining a personal touch. Anyone who’s ever built or renovated a home knows that things don’t always go to plan, which

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is where these two qualities really shine. ‘All building projects have challenges,’ says Don. ‘The important thing to me has been if there are issues or faults I will always fix them, even many years down the track.’ This philosophy is now embedded in their current branding: ‘your vision, our passion,’ explains Don. ‘Your vision as a client and our passion as a builder.’ It’s only in the last couple of weeks that Don has been working towards flying again, with life now gearing more towards leisure and less towards hard work. He can now return to his first passion, knowing that anyone who goes to Bailey Homes will be sure to receive the same honest and reliable service that Don and Carolyn have brought to every home they’ve built over thirty years.


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Family owned and operated since 1991. Telephone 8552 3055. Find us at baileyhomes.com.au or like us on Facebook. CUSTOM DESIGNED HOMES

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Gin things Gin reviews by Gill Gordon-Smith IWE

Certified Gin Ambassador. Yes this is a thing. Spirits of the Fleurieu The smell of fermenting grapes is something we know well on the Fleurieu, but over the last decade new aromas and flavours have been added to the conversation. Distilleries have been popping up all over the region and, unlike wine, spirits can be made all year round. In a relatively short period of time Fleurieu distilleries have gained worldwide attention, winning top honours in prestigious awards. It’s a versatile spirit that forms the basis of many cocktails, can be drunk neat over ice or balanced by different garnishes and tonics. In 2002, trailblazers John and Sarah Lark set out to establish the first Australian distillery dedicated to gin on Kangaroo Island. This triggered an amazing chain reaction that has inspired many craft distillers. Using abundantly available local botanicals our innovative distillers have added to the traditional base of juniper to make their products distinctly Australian.

What makes gin, gin? The process of distillation dates back to pre-biblical times and was used to make medicines, balms and perfumes. The word ‘alcohol’ comes from the Arabic word al-kohl which came to mean any liquid obtained by distillation – which is the process of heating a substance to a gaseous state and then cooling it back to liquid form. Gins can be sweet or savoury depending on which botanicals are used. Traditionally, juniper has been used to make a neutral spirit into gin, but distillers now add a variety of botanicals to make their gins unique. Berries, barks, roots and spices are some of the common 50

botanicals, as well as citrus peels, anise, coriander seed, cardamom. Some not-so-common flavours to look out for include grains of paradise, finger lime, yuzu and even grenache grapes. The flavours can be added by cold compounding – steeping the botanicals into the spirit and leaving for a period of time without heating – putting them directly into the boiling alcohol in the still, or steeping them via a large ‘teabag’ (gin-bag?). They can be vapour infused or even blended. All of this is up to the producer and the type of still used.

Categories of gin – A few of the many London Dry – a traditional distilled gin, no flavours or sweeteners can be added after redistillation giving the gin its ‘dry’ designation. Old Tom – dates back to the 1800s when gin drinking was rampant in England. There is no legal definition, but this style is usually sweeter, less botanically driven and is sometimes barrel aged. Distilled gin – made by redistilling a neutral spirit with juniper berries. Other flavours and botanicals can be added after redistillation. Old Navy – Taking its name from its association with the British Royal Navy, this gin was made stronger so that spilt gin would still allow the gunpowder to light. The officers were given gin rations while the common sailors were given rum as part of their wages.

Tastings We tasted each gin neat and also with a range of mixers to find our favourite combination.


Settlers Spirits Started by Master Mariner Rowland Short, whose strong association with the sea and a love of gin made a distillery inevitable. In a relatively short time Settlers has established itself as a leader in the region and has recently been bought by d’Arenberg, who will continue producing their artisan range of gins which include classic dry styles through to exotic flavoured gins with botanicals such as yuzu, earl grey and native bush honey.

Old Tom – Barrel Aged Gin This world champion, multiple-medal-winning gin is a little higher in alcohol and full of lifted juniper aromatics alongside citrus, vanilla, lemon myrtle and local wild aniseed and aged in French oak barrels. The finish is long and spicy and warming. This is a sipping gin, complex and smooth, slight sweetness and perfect over ice. Suggestions for garnishes include burnt cinnamon quill or grilled pineapple but we loved it with Indian tonic and a sprig of thyme.

Yuzu Gin Yuzu is a Japanese citrus that combines the flavours of mandarin, lemon and grapefruit. Fresh and bright, the citrus notes, classic juniper and lifted aromatics with refreshing acidity make this a classic over ice or garnished with a slice of orange. We loved it neat but even more with a Fever Tree Indian Tonic Water – the bitterness of the tonic worked really well alongside a dehydrated orange and a squeeze of lime. Very smooth.

Mount Compass Spirits English heritage, a research chemistry background and a love of fermenting and spirits led to the creation of Mount Compass Spirits in 2014 by David and Jenny Martin. Their range covers rum, whisky and distilled gins including barrel aged, black pepper, navy strength and finger lime. Classic juniper alongside native botanicals gives a true craft product.

KIS – Kangaroo Island Spirits Australia’s first dedicated gin distillery is located on the spectacular Kangaroo Island. Started by industry leaders and true craft distillers Jon and Sarah Lark, their hands-on attention to detail and passion for the traditional juniper-driven styles have produced award-winning gins with unique KI flavour. KIS has inspired a legion of other distilleries to join the craft spirits wave. Masterclasses, sales and tours available.

Finger Lime and Mint Gin A base of juniper interwoven with finger lime, citrus and the freshness of mint make this a fragrant and perfect gin to match with a refreshing tonic for a warm spring or summer day. We decided that elderflower tonic and a sprig of thyme make for the perfect aperitif. So fresh and delicious, easy drinking. Ginny Pig Distillery A passion for gin and a desire to be more creative led Craig and Bec to dream of starting a distillery while still working their day jobs in health care. An obsession for hot cross buns was the catalyst for >

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their first gin, followed by a Christmas gin infused with all the flavours of the season. Truly craft spirits made in a 120-litre copper pot still. Spiced Fig Gin Lifted aromatics of fig, cinnamon spice and clove infused into a classic juniper base. Drink over ice, with tonic or mix as they suggest with good quality ginger beer for a comforting, mouth-filling and warming tipple. We mixed ginger ale, a splash of tonic and a slice of orange. Henry Fisher Distillery Established in Encounter Bay in 2020 by Lachlan Henry Fisher Rochfort, this distillery produces premium, world-class craft spirits. So far two gins and a vodka have been released, including a shiraz gin. Citrus Gin Simply delicious and perfect for the classic gin and tonic. Lifted and clean nose of citrus with some juniper and aniseed notes. We mixed it with the Fever Tree Mediterranean Tonic and garnished simply with fresh lemon and lemon thyme from the garden. Too easy drinking, perfect for a spring afternoon. Two Accents Made to celebrate McLaren Vale and its unique position between the sea and the hills, Two Accents’ range includes a dry gin, navy strength, and two shiraz gins. Their self-guided ‘Gin Flight’ can be experienced at Fox Creek Wines, McLaren Vale. Barrel-aged Shiraz Gin Vanilla, caramel and charry oak meld with lashings of juniper, dark berries and savoury notes, finishing with a smoky edge. This is aged in five-year-old American oak which lends a touch of sweetness. A real late-night, chill-out gin. We added a touch of tonic and a sprig of rosemary. Soul Bird Distilling by Shifty Lizard The Shifty Lizard boys have added distilling to their successful Willunga Micro Brewery and Taphouse, starting with a dry gin.

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New World Dry A new take on the classic London dry gin style. Full-flavoured juniper aromas and flavours alongside citrus notes make this perfect for an old school classic G&T. We paired a Strangelove No. 8 tonic with this gin garnished with orange. Beautifully balanced and slightly savoury – a serious G&T with character. Victor’s Place Award-winning winemakers and beer producers Varney Wines and are now exploring gin with their Grenache Rose Gin available in the cellar door restaurant. Grenache Rose Gin Taking inspiration from their grenache-based rose, this gin is infused with lemon rind, black pepper spice, rose petals and of course juniper. Lots of pepper on the nose, and a real sense of the grenache rose, lots of exotic rosewater character on the palate. We blended with Indian tonic and a squeeze of lemon. Very unique. Never Never Distilling Co. McLaren Vale A fabulous new addition to the region, multi-award-winning Never Never have always been firmly focused on quality craft spirits. Flavour filled and with juniper the focus, their London dry gins work equally well for classic G&Ts as well as cocktails. The cellar door offers a unique experience with tasting flights, passionate staff and one of the best views in the Vale. Juniper Freak If you love classic London dry gin aromas and flavours with punch then this gin is for you. Perfect in a flavour-forward G&T with good quality tonic and a lemon twist. Loads of juniper, rosemary, citrus, hints of lime, liquorice root, cinnamon and pepper berry with a long finish. Very satisfying mixed with Mediterranean tonic and a sprig of rosemary. If you’d like to learn more about gin, try the Certified Gin Ambassador course through the Wine and Spirits School TAFESA. Email wineandspirits@tafesa.edu.au


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Gilbert’s garden Story by Zannie Flanagan. Photography by Irene Polias.

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Page left: Pomegranate scientific illustration showing the stages of growth and cross sections. Top left: Scientific illustration of a red Crassula. Top right: Scientific illustration of a Hakea Laurina aka Pincushion Hakea. Above: Gilbert holds a scientific illustration of a purple Eremophila.

Gilbert Dashorst is one of those quiet achievers, an unsung South Australian treasure. For thirty years, Gilbert was the official scientific/botanical illustrator for the Botanic Gardens of Adelaide and South Australia’s State Herbarium and was the last official botanical artist in Australia. He estimates he has probably completed over 20,000 drawings, paintings and illustrations throughout his career, with many featured in the book Plants of the Adelaide Plains and Hills, produced in

collaboration with botanist John Jessop while they were working together at the State Herbarium. The book, first published in 1990, is now in its third edition. However Gilbert’s prodigious career almost didn’t happen. As a young twenty year old, Gilbert was running and swimming regularly every day. After each run he would stop and splash his face in the cool water of the bird bath in his garden before heading inside. One day, while working at his desk, Gilbert unexpectedly collapsed and was taken to hospital where he lay in a coma for the next three months. He was diagnosed with encephalitis, a life-threatening infection causing inflammation and swelling of the brain tissue. Doctors suspected the water in the bird bath was to blame. > 55


Above: Gilbert in his Normanville studio.

Eventually, Gilbert began to emerge from the coma, but he had no idea where he was or any recollection of what had happened to him. All he could recognise were images of religious iconography from his catholic past that began to appear before him. ‘Angels and the floating bodies of apostles in white appeared in an ethereal dreamscape,’ he says. ‘I thought I’d died and gone to heaven!’ In fact, the bodies belonged to the nurses and medical staff who, dressed in their whites, seemed to float around Gilbert’s bed as they tended to him. He had lost his memory and was unable to walk, talk, write or draw. There followed an intensive period of rehabilitation until in 1980 Gilbert was finally well enough to undertake formal study at the North Adelaide School of Art. After graduating, Gilbert travelled to Europe working as a freelance artist before returning to SA in 1983. He then successfully applied for the job of scientific illustrator/botanical artist for the State Herbarium and became only the second artist to ever have been appointed to the role in South Australia. Over the next thirty years, Gilbert would illustrate the flora of South Australia and elsewhere for botanical publications, scientific papers and the Education Unit of the Botanic Gardens. At the age of 30, Gilbert was awarded a Churchill Fellowship which allowed him to further develop his botanical drawing skills while studying the work of other botanical artists at Leiden Herbarium in the Netherlands and Kew Gardens in London. During this time he continued to research his Dutch heritage and his familial links to the renowned 16th century European Royal Court portrait painter Antonis Mor Van Dashorst, whose work still hangs in illustrious art galleries like the Uffizi in Florence, the Prado in Madrid and the National Museum of Warsaw. At first, Gilbert’s botanical work and the portraits of his distinguished distant relative seem a world apart. On closer consideration however, there are echoes of Antonis’ work in those of his farflung South Australian kin. Both artists exhibit a forensic attention to detail, a photographic realism and great respect for their subjects. I love the idea that these qualities have travelled down through a DNA timeline 56

stretching five hundred years, which finds Gilbert now sitting in his house in Normanville, painting and drawing in minute detail, much like his famous forebear did centuries ago. And while their attention is turned to very different subject matter, their shared purpose was and is to provide a true likeness to the original in order that Gilbert’s plants or Antonis’ portraits are clearly recognisable to viewers. Antonis painted his subjects in the grand houses and palaces of Europe. Gilbert too has had his own connection with European royalty. He presented Princess Mary of Denmark with two botanical plates – one of a rose named in her honour that was bred at Ross Roses in Willunga and another featuring the Tasmanian Blue Gum. Gilbert has always worked directly from source material either fresh or dried. He sits at his desk, microscope and implements to hand, peering closely at the leaves, seeds and flowers before him, dissecting the minute parts of the specimen and studying their intricacies. It’s exacting and painstaking work, and the results are distinctly scientific, partially drawn in pencil and partially coloured by the water-based paint medium gouache. But whimsical elements can be found too, like the tiny baby possum peeking out cheekily from the hollow of a gum tree on the title page of the Adelaide Hills book. Interestingly, Gilbert’s palette is limited to only three colours, cyan, brilliant yellow and magenta, and when I ask him why, he unashamedly admits that when he went to art school he couldn’t afford to buy a complete palette. ‘I went to see a printer and he told me that those three colours were the basis of their printing palette too, so I knew then that I could do the same,’ he explains. Gilbert now lives and works from his home studio in Normanville with his partner and fellow artist Judith Sweetman. He still runs and swims every day but avoids the bird bath. And when he’s not painting plants inside, you’ll find him outside in the garden growing them. His latest exhibition will be on view at the Fleurieu Arthouse in McLaren Vale from November until the end of December and, with a nod to Monet, will be entitled Gilbert’s Garden.


Your trusted property advisor Email: info@nankivellconveyancing.com.au Phone: 08 8552 2441 Web: nankivellconveyancing.com Bookings are essential

Rachel (left), Caroline (centre) and Emma (right) at the historic Stone Hut Circuit, Encounter Bay.

Custom home builders specialising in architectural homes, custom homes, extensions, renovations and outdoor living spaces. 2020 HIA Highly Commended Award recipients. 4lifeconstructions.com.au 4lifeconstructions 4life_constructions 0408 894 178 matt@4lifeconstructions.com.au

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Smooth Operator Photographed on location at Naiko Retreat. Hair by Jaz and Michelle at Spoilt Rotten Hair. Makeup by Yvette Victoria Beauty Studio. Models Tom Marshall and Grace Hartley. Photography by Jason Porter.

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Page left: Tom wears a 90s Jean Paul Gaultier jacket, red satin shirt, 70s paisley tie with Levi’s 501 jeans. Grace wears an 80s black dress with L.A.M.B. by Gwen Stefani heels. This page: Tom wears an 80s shirt and Levi’s 512 jeans. Grace wears a 70s floral chiffon dress, sling back heels,raffia tote bag and a 70s gemstone bracelet.

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Grace wears a Leon Cutler Thai Silk dress and jacket, 60s starburst earrings and faux pearl ring.

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Tom wears an 80s shirt, Levi’s 512 jeans.

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Grace wears a Leon Cutler Thai Silk dress and jacket, 60s silver shoes, 60s starburst earrings and faux pearl ring.

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Tom wears a 90s Jean Paul Gaultier velvet jacket, red satin shirt, 70s paisley tie and Levi’s 501 jeans.

Smooth Operator in Aldinga curates quality one-off vintage fashion, art and homewares pieces, believing that recycled, eco-friendly fashion is the path to a sustainable future. This feature draws on the synergy and shared ideals of our location, Naiko Retreat in Deep Creek. The synthesis of the retro Futuro and the modern accommodation, of natural forces and retro design, and of timelessness, craftsmanship, resourcefulness and individualism. Together, these elements transcend trend culture, enduring over time.

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Taken an amazing photo on the Fleurieu lately? Tag us on Instagram and you could see your handiwork in print. Each issue we’ll choose an image to publish right here in the pages of FLM. @fleurieulivingmagazine This image was captured at sunset at Second Valley by Brayden from Midnight Photography: @ __mid__night


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Nestled in nature If you’re seeking seclusion and serenity for your next escape, start your search among the diverse landscapes of the Fleurieu, where hidden gems await. From sweeping hills and rugged cliff tops to coastal vistas or dense native bushland, each property is curated and located for a premium R&R experience.

Above: Kestrel’s Nest, Aldinga Beach.

HILLENVALE

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Kangarilla Hillenvale takes its name from its perfect position at the merging of the Adelaide Hills and McLaren Vale. Here, scores of sheep roam freely and share the grazing of steep hills with local kangaroos. Set in the rambling acreage, this meaningfully renovated, stone cottage offers an intimate one bedroom boutique B&B. Reminiscent of a Tuscan getaway, this elegant and idyllic couples retreat is surrounded by cottage gardens and serves as a graceful counterpoint to the picturesque yet harsh Australian Landscape. Hillenvale.com

Inman Valley This truly private getaway offers infinite views of the Fleurieu coast sweeping hills and plains by day, and the twinkling Milky Way by night. Tent inspired but architecturally designed, the suite allows for an immersive natural experience in absolute comfort and style. The property hosts amazing vistas with floor-to-ceiling windows for spotting kangaroos at dawn and dusk, eagles soaring in the wind currents or their albaccas Blondie and Beauty. Guests enjoy luxurious amenities and thoughtful finishing touches including locally sourced bread and croissants on arrival. nestandnature.com.au

Deep Creek This architecturally designed luxury retreat is situated on a 2000-acre working sheep farm, nestled between Talisker Conservation Park and Deep Creek Conservation Park. The contemporary interior design includes Danish Aeno Rocket pendant lights, polished concrete floors as well as a French Invicta fireplace and Ligne Rosset Togo lounges. The hero however is the clifftop vantage with unobstructed views to a pristine secluded beach. At Naiko, you’ll find quietness and space; a place to declutter your mind and let distractions fade out. naikoretreat.com.au

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Top left: Ecopia, Kangaroo Island. Above left: Nest & Nature, Inman Valley. Above right: Naiko Retreat, Deep Creek.

ECOPIA

GRASS TREE GULLY

KESTRELS NEST

Kangaroo Island Mindfulness and luxury are the underpinnings of this boutique, eco-accommodation, set within a dedicated wildlife sanctuary. The retreat offers two villas and a main residence – all are off-grid, solar passive and designed to promote slow travel and deeper experiences. Guests are encouraged to relax and immerse themselves in all the environment has to offer, exploring local trails down to the lagoons and the river, and even nighttime wildlife spotting with special torches provided. Tune into nature’s rhythm at Ecopia. ecopiaretreat.com.au

Deep Creek The last dwelling on the stunning Blowhole Beach Road, Grass Tree Gully sits at the heart of a constellation of grass trees amid 4 acres of untouched bushland. Enjoying spectacular ocean views across to Kangaroo Island, and local bush walks through neighbouring Deep Creek Conservation Park, this is an exquisite bush retreat. Luxurious amenities include a pot-belly fire, spa bath and cloudlike bed appointed with high quality linen. And if you want to explore the galaxies, there’s a telescope too. @grasstreegully

Aldinga Beach Drop in and soak up the surroundings at Kestrels Nest, a beautifully renovated shack set on the sand in the Aldinga Scrub Conservation Park. An outdoor tub beckons guests while the interior has been lovingly styled with luxury in mind. Featuring a king bed, sky high windows and deep bath – it’s the perfect couples retreat to cosy up and reconnect. Enjoy ocean views from the hut on the dune, bath soaks under the stars and lazy days on the deck. kestrelsnestaldingabeach.com

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SAMSON TALL McLAREN VALE · CELLAR DOOR · WINERY · GALLERY OPEN 11- 5, 7 DAYS · 219 STROUT ROAD MCLAREN VALE · SAMSONTALL.COM.AU

Donlan Lawyers – Servicing the Fleurieu and Beyond. We speak your language.

Wills and Estate Planning · Trusts · Deceased Estates · Business Succession · Power of Attorney and Advance Care Directives · Family Law · Conveyancing Home visits available. Contact (08) 8344 6422 · www.donlanlawyers.com Level 2/ 60 Hindmarsh Square Adelaide SA · 70 Ocean Street, Victor Harbor SA

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ruggedly beautiful.

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Living inside out Story by Stephanie Johnston.

Australian home design has long tipped its hat to the summer sun and our affinity with the outdoors. To wit: the sheltered verandah, so essential to hosting summer barbecues overlooking the great Australian backyard. A wet and wintery trip around the Fleurieu reveals how this tradition is evolving. 70

Modern design is becoming season agnostic, enabling yearround enjoyment of bespoke indoor/outdoor spaces that integrate seamlessly with each other and with the surrounding landscape. As you approach John and Lydia Lacey’s home and studio, the Green Tank Gallery, on the outskirts of Mount Compass, it’s not hard to divine the inspiration for this eclectic ensemble of modern vernacular architecture­­. Just next door, the old Dairy Vale cheese factory presents as an equally eclectic cluster of corrugated iron and red brick industrial buildings. ‘I wanted it to fit in with what was here,’ explains John. ‘A lot of older farm houses look like there’s been a bit


Above: John and Lydia Lacey’s new ‘outdoor living room’ was designed around the wood oven with John designing and building the space mostly on his own. Pizza nights are now a regular occurrence with his daughter Abby’s young family living just up the street. Photographs by Jason Porter.

added on here and a bit on there...I figured that was a really nice way of integrating a new house into the country, and I carried that through into the new extension.’ Building a new outdoor living room became the landscape painter’s 2020 Covid project after an interstate exhibition was cancelled and the council imposed an immovable deadline for his long-approved plans. The design grew around Lydia’s wish for a wood-fired oven, as well as the pragmatic desire to hide a couple of giant rainwater tanks. After purchasing an oven kit, Lacey built the rest himself, ordering in the materials just ahead of lockdown. His design palette followed the original 2010 build of corrugated iron, render and limestone walling.

While the extension is slightly detached from the main house, a rustic red pergola integrates old with new, the curved lines of the oven base and landscaped outdoor fire pit serving to soften the sharp angles. Fibre cement walls provided waterproof protection from the elements on three sides of the room, while moveable outdoor blinds manage the prevailing winds from the open northern aspect. A handy vent in the south-east corner enables further wind and temperature control, and the oven itself is positioned to warm the area beautifully in winter. The result is a highly usable all-weather integrated space. ‘You only have to come out here for a 5 o’clock wine and watch the sun go down,’ says John. ‘It’s the continuation of the dream.’ 71


A hammerhead block off Railway Terrace on the edge of McLaren Vale provided very private context for inside-out living. The block is set right off the road behind other homes. Designed by local architect Dave Bennett for his sister Liz, and built by Mirage homes, the L-shaped design sits in a back corner of the block, inverting the greedy garage-dominant footprint of a typical hammerhead build. ‘It’s about use of space,’ explains Dave. ‘You’re trying to collect space by building around the fringe.’ Going to two storeys meant the house 72

didn’t need to cover the whole site, creating further room for a northfacing outdoor terrace off the kitchen and dining area, and leaving space for landscape designer Chanelle Ockenden to work her magic. Following a low-maintenance, low-allergy brief, Chanelle wanted the enclosed garden to be private, yet lived in. The formality of the large-format concrete steppers and crazy pave patio allowed for soft and unruly plantings of natives and exotics, while compacted crushed granite and gravel avoided the need for lawn. ‘The different


Above: The north-facing patio of this outdoor terrace can be appreciated from all rooms in the house. The low maintenance garden design creates a cosy room feel. The home designed by Bennett Design and built by Mirage Homes maximises a small block with the two-storey white block being framed by the lower level in black creating a harmonious contrast. Photographs by Nick Dunn.

zones within the garden give you different areas to relax and entertain, making the garden feel a lot larger than it is,’ she explains. Meanwhile Dave, who is currently house-sitting his own design, enjoys the peace and quiet of the home’s location adjacent to the linear park shiraz trail. ‘First thing in the morning I wander down the drive, grab the dogs, and within a minute I’m on the track, going for a walk,’ he says.

‘The different zones within the garden give you different areas to relax and entertain, making the garden feel a lot larger than it is.’

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Page left: The Basket Range stonework expertly crafted by Billy Goat Brick & Stone, creates a stunning backdrop for both interiors and exteriors. Outdoor seating from Living by Design. Above: The high ceilings and exposed beams are all attributers to the impressive scale of the space. Furnishings in leather, metal, concrete and glass create a chic industrial vibe. Photographs by Jason Porter.

When James and Andrea Warburton began work on their dream build at Chapel Hill near Echunga, he started with the shed. At 200 square metres and a height of seven metres – to accommodate his boat and a custom-built canary yellow Holden HX ute­– this shed was no afterthought. Viewed from the road, the black steel-clad structure intrigues with its elegant timber doorway. It’s not until you walk around the front that all is revealed. On the southern and western aspects, two industrial-scale steel-framed sliding glass doors open up the beautiful Basket Range stonework to broad patios, sweeping lawns and the forest beyond, turning the shed into an extraordinary and flexible inside-out venue. On inside days, heating has proved a challenge in the vast cathedrallike space of towering walls and massive exposed beams. A large combustion heater struggled in the space, but its replacement – an industrial jet heater – keeps the place toasty, with two wall radiators providing backup for mid-winter gatherings.

Concrete formwork features throughout the build, in the high table, kitchen bench and two symmetrically-placed outdoor tables, while a polished concrete floor completes the picture. James’ boat and car create a suitably theatrical backdrop, but his pièce de résistance is undoubtedly the custom-made parrilla charcoal grill, which caters for large numbers and can be wheeled inside or out at whim. The potential for this high spec shed to host formal functions and events is apparent, but for the time being James and his family (including four children under five) are happy to enjoy it for what it is. ‘For me, now, it’s this summer place where I come down and cook on the charcoal, and the kids are on the lawn,’ says James. But it’s not hard to imagine the summery shrieks of young children on the grass being replaced by the pad of slippered-feet inside on a winter’s day. And always the smell of burning charcoal promising delight, whether inside or out.

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PRODUCER PROFILE

Above: The Byrne family at their Pages Flat farm with their chooks and Maremmas. Photo by Andy Steven.

Feather & PECK Story by Sam Marchetti.

It’s one of life’s great conundrums: what came first, the chicken or the egg? But for free-range egg producers Feather & PECK, this question entirely misses the point. It’s neither the chicken nor the egg: the pasture comes first. On their Pages Flat farm, John and Catriona Byrne’s chickens scratch, dig and peck their way through pesticide, herbicide and artificial fertiliser free pasture every day. And as they do, they follow along behind the farm’s grazing cattle, continually working to regenerate the pasture as they go. When the Byrnes purchased their farm twenty years ago, it was a traditional cattle-grazing property, cleared to maximise paddock space. Today if you stand at the top of their property and take in the view, evidence of their work to revegetate their land is abundantly clear. Since taking over the property, the Byrnes have planted the creek lines with natives as well and introduced shading trees in the paddocks and windbreaks where required. The movement of the cows and chickens across the paddocks has also led to rich fertilisation of the pastures, returning a lush green vista on the day we visit in late July. But it’s a job that’s never done. ‘There’s always something to do,’ laughs Catriona. Five years ago, John decided to leave corporate life to diversify the farm’s business and started growing chickens for eggs. Not only did it make sense to create an additional income stream by adding Hy-Line Brown hens to their livestock, they were also adding a few thousand ‘mini farmers’ who became responsible for pasture management as well as laying high-quality eggs.

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The chickens are homed in purpose-built caravans, each fitted out for 600 hens who roost and lay in their boxes and travel once or twice a week in their personal ‘cruise ships’ to a fresh pasture. The rest of the time the chooks have unfettered access to the outdoors, free-range foraging for a portion of their food among the worms, bugs and weeds at the same time as fertilising and turning the topsoil and dispersing the cow manure. All kept in check by the Maremma dogs who stay with them rain, hail or shine to protect them from foxes and birds of prey. Being happily homed and pasture raised has a positive impact on the quality of the hens’ health which in turn influences the taste, colour and eggshell quality of the egg. ‘We often have customers tell us ‘We love your eggs and won’t ever go back to other eggs. We can taste the difference,’ says John. Once the eggs are hand collected, they are graded, sorted, packed and distributed from Willunga. From selling their first eggs at the Adelaide Farmers’ Market in 2017, they now have 12,000 hens across five Fleurieu farms with all eggs being sold the week they’re collected. This co-farming approach not only enables Feather & PECK to support the viability of smaller farms to grow pasture-raised eggs, it also means there are more ethical eggs to sell under their brand to local cafes, like Pipi at Middleton, as well as grocers and supermarkets across Adelaide and the Fleurieu and locally from farmer to market at Willunga Farmers’ Market. The success of Feather & PECK is a family effort, with John, Catriona and their two children sharing the responsibility of the daily egg collection.Their dedication has recently been recognised at the South Australian Premier’s Food and Beverage Industry Awards 2020, where they won the Primary Producers Award (for 15 staff or less.) They have plans to expand and include more farms in the Feather & PECK flock in order to supply premium pastured free-range eggs to more South Australians, all while generating great soil and improving the land of local farmers. An egg-cellent plan indeed.


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FOOD & WINE

Connecting cultures Story by Sam Marchetti. Photography by Jason Porter. Styling by Mug and Chia.

The idea for Muni started with the Willunga Hills. Taiwanese-born chefs, Mug Chen and Chia Wu, were driving from Melbourne to the Fleurieu towards new restaurant jobs and adventures. As they approached their new home some two years ago, they saw what they describe as ‘pillow mountains’ – beautiful green hills, a landscape like they’d never seen before. That first glimpse of the Fleurieu Peninsula stayed with them and is now reflected in the logo for Muni, their small dining spot due to open in October on Willunga’s High Street. Muni, meaning one and only, will be a small 40-seater restaurant with a cosy wine bar feel, serving European and Asian influenced food. Mug and Chia will not only prepare and cook the food, they’ll also serve it so they can engage with their customers, sharing the story behind the produce and the dishes they create. Whether customers drop in for a snack and a glass of wine or sit and stay for a meal, they want to create an entire experience for anyone who visits Muni. The pair began searching for a location to house Muni in 2020, looking for a space that would enable them to build connection between chef and customer – a concept as important to Mug and Chia as serving good food and wine. ‘Willunga was one of our preferred locations and when we saw this space with the two large windows, we knew we had found our home,’ says Chia. Having found their venue, the pair engaged Melbourne/Adelaidebased Sans Arc Architecture Studio to realise their aesthetic vision for the interior. They imagined a spare, minimalist space crafted with sustainable materials which Sans Arc has brought to life through the use of concrete and timber to create a serene space, thoughtful in its

simplicity. It’s a setting that’s intentionally demure, standing in contrast to the unexpectedly complex flavours that characterise Mug and Chia’s food. The Muni kitchen will be an open-plan ‘theatre’. They hope to invite customers into their process as chefs by giving them front-row seats and allowing them to engage with the ingredients as they’re transformed. ‘We want to make the ingredients sing and dance for themselves, combining the clean, fresh flavours of the ingredients in a simple yet distinctive way,’ explains Chia. Mug and Chia’s ambitious vision embraces the symbiotic relationship between wine and food. Working with Lulie Kaori Tanaka, a Japanese wine consultant spreading her time between France and Asia, the wine list will include Australian wines, some from South Australia including their personal favourite, minimal intervention wines. There will be an extensive selection of wines served by the glass that will change weekly, as well as wines by the bottle, memorable cocktails from bars around the world and Nama (unpasteurised) sake. As we go to print, Muni’s fitout is well underway. Mug and Chia are eagerly awaiting the arrival of the handmade plates they’ve ordered from Taiwan and are developing their relationships with local food and wine producers. Their trial menu is ready for testing. Soon the doors will be open and Mug and Chia will be at their stations, ready to welcome customers in to experience their expansive vision for their food.

Mug Chen Growing up in a family in Taiwan where studying was paramount, learning to cook in her mother’s kitchen was Mug’s favourite time of the day. University studies behind her, Mug attended Le Cordon Bleu culinary arts school in Paris. Landing a job with celebrated chef Atsushi Tanaka at Restaurant A.T. in Paris was a dream come true for Mug. Her confidence as a chef grew and Atsushi once memorably commented that he could eat her dish of braised pork rice every day. It was at Restaurant A.T. that Mug also learned more about Australia, matching food for James Erskine’s wine label Jauma wines. Mug continued to crave new experiences and travelled to Melbourne where she worked at Vue de Monde – and where she first met Chia. Next stop was a month’s internship at Brae with Dan Hunter where she was allowed time to watch and learn before landing in the kitchen at The Salopian Inn in McLaren Vale. > 78


Previous page: Mug Chen. This page top: Blood sausage, cauliflower and button mushroom. Middle left: Salmon avocado sandwich and juniper berry. Right: it’s all in the details. Bottom left and right: Meticulous preparation is required to present such carefully considered dishes. 79


FOOD & WINE

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Having now enjoyed the Fleurieu way of life, Mug wants Muni to be a space where customers can dine in a more approachable and spontaneous way, in a casual and friendly environment. ‘Mug has so many ideas, she dreams up food and is a very creative thinker. I love brainstorming with her,’ says Chia. ‘I try to balance Mug’s free spirit with some structure and consider the reality of how we can transform the ideas to a plate.’

Once Muni opens you will still see Mug occasionally in the kitchen at The Salopian Inn. ‘Not knowing anyone when we arrived here, the staff at Salopian have become my family. Karena has been mentoring me, helping me understand all that is needed to set up a restaurant,’ Mug says. Karena Armstrong, owner and chef at the Salopian Inn wishes Mug well: ‘Mug is a well-loved member of the Salopian Kitchen and we can’t wait to see what her passion and dedication to cooking will deliver at Muni.’

Chia Wu Leaving her home in Taiwan’s capital of food, Tainan City, Chia moved to Taipei to learn pastry and bread making and started dreaming of opening a bakery to sell her ‘little cakes’. Her next step took her to study commercial cooking in Melbourne, a move that offered the chance to experience Australia’s diversity and easy-going lifestyle. ‘I wanted to know how to cook delicious food, to cook the sweet and the savoury and I knew that coming to Australia would give me that opportunity,’ explains Chia. Before moving to South Australia, Chia applied for a job at The Cube D’Arenberg to work with Brendan Wessels and Lindsay Dürr. Mug recalls that after her first trial shift Chia came home buzzing. She loved the precision of the kitchen, the order, the systems and – perhaps most importantly – that the ingredients were treated properly. Chia’s next move was to Fino Vino to work with Joe Carey who taught Chia that ‘you can make food really simple but still very delicious and at the same time, make it precise and also appear organic.’ Mug laughs, ‘Chia is super neat when we work together in our kitchen at home. It can stress me out sometimes!’ Having left her position at The Little Rickshaw in Aldinga, Chia will be creating the desserts at Muni. ‘When I go to a restaurant, I want a good dessert to finish the meal. The desserts at Muni will be a small portion, simple and precise. Focusing on flavour, technique and presentation, I want to create an unexpected experience for our customers,’ she says.

Page left top left: Crusty cacao financier. Top right and bottom: Summer pavty, pineapple and genmaicha. Above: Chia Wu.

Mike and Trinh Richards consider Chia to be a part of The Little Rickshaw story. ‘Chia has a direct connection with food. She is part mathematician and part scientist in the way she cooks, but she doesn’t over complicate the process,’ Trinh says. ‘Chia leaving means we can watch her grow as a chef and Muni will be an exciting addition to the region’s offerings. Restaurants in the region work to support and celebrate each other and our stories are often interwoven.’

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NEW LOCALES

Fresh destinations Story by Poppy Fitzpatrick.

Top left and right: Boy & Boom South – Port Noarlunga South. Above: Chop It Axe Throwing – Victor Harbor.

Boy & Bloom South When they moved to the Fleurieu, Michael and Jess Morphett felt instantly at home among like-minded locals. After a good twelve months of settling into the surf, wine and relaxed culture of the region, a café space became available on Cliff Avenue in Port Noarlunga. Following the success of their Boy & Bloom café in Adelaide, it seemed the perfect opportunity to bring a little of their city hospitality to their new backyard. Opening in November 2020, Boy & Bloom South has since become a laid-back hub for people and their pets to meet over a wholesome feed and a cup of specialty Dawn Patrol coffee. Exceptional customer service is backed up by a menu that caters to all dietary preferences – including options for furry friends – so none of your crowd ever has to miss out. With Boy & Bloom South feeding the crowds, Cliff Avenue might soon become its own little destination on the Fleurieu.

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Chop It Axe Throwing With fifteen years of globetrotting under their collective belt, husband and wife Baz and Jayne eventually succumbed to the lure of family life on the Fleurieu Peninsula. But as they settled into the serenity, the pair still craved the thrills they’d grown to love on their travelling adventures. With Baz’s Scottish heritage, many years of experience hosting bungee jumpers in Australia and New Zealand, and a passion for showing people a good time, the pair decided axe throwing would bring just the right blend of excitement and exhilaration to the South Coast. Chop It Axe Throwing Alley in Victor Harbor features eight axe throwing lanes and two ‘little warrior’ sections for the kids. Winding down between throws is easy, while sipping on a hot local brew at the in-house café beneath twinkling fairy lights, inside what feels like a cosy Scottish lodge – with slightly more adrenaline. Enjoy some healthy competition against your mate, while you step outside your comfort zone in a fun and safe environment.


As spring brings fresh blooms and we begin to shed our winter coats, a number of new ventures are beginning to germinate across the Fleurieu. Whether it’s a lazy brunch under the crisp morning sun, a cosy pizza by the wood oven, or an exhilarating trip to the axe-throwing alley, there’s no better time to thaw out and enjoy our region’s newest offerings.

Top: Connect Victor – Victor Harbor. Above: Harry’s Deli at Wirra Wirra has expanded with a brand new kitchen, extended enclosed courtyard and alfresco dining area. Photo courtesy of Wirra Wirra.

Connect Victor Many good ideas have originated over a glass of wine, although few ever actually see the light of day. But a brief conversation over a vino at the Keith Bendigo Community Bank launch seven years ago saw the inception of Connect Victor. Wanting to change the banking experience and offer freelance or mobile workers a comfortable place from which to operate, the local business hub was born. Offering bookable offices, hot desks, boardrooms and a handy event space, Connect Victor facilitates the perfect place for professionals, students, creatives and the local community to thrive. If that isn’t enough to lure you in, the onsite cafe Planted Coffee House is always there to keep visitors sufficiently caffeinated. Acting as the ‘pilot’ location for this ambitious idea, a successful run will hopefully allow further hubs to extend across the Fleurieu.

Harry’s Deli This popular casual lunch spot at the historic Wirra Wirra winery has expanded with a brand new kitchen, as well as an extension to their enclosed courtyard and alfresco dining area just in time for the warmer months. The new space will give Chef Tom Boden the chance to flex his skills, while still showcasing the local produce that’s been a central part of Harry’s Deli since the beginning. Now offering breakfast on weekends and public holidays, and a pop-up style menu for alfresco diners, this will be the perfect spot to stop for a summer bite while the kids run amok on the lawns. Dedicated Harry’s Deli fans needn’t fear; the beloved Harry’s Platter, Son of Trott Pie and mouthwatering panini will remain, along with Wirra Wirra’s world renowned wines by the glass or bottle. >

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NEW LOCALES

Above left: Mums Beard Cafe – Victor Harbor. Top and bottom right: Smooth Operator – Aldinga. Photos this page by Loki Hall.

Mums Beard Cafe Melanie Lenk has always been a passionate foodie and cook, maintaining a long-held dream of opening her own cafe in Victor Harbor, alongside her and her partner Nevin’s careers in renewable energy. Soon, Melanie’s dream will come to life inside the heritage listed Victor Harbor Freemasons Lodge, with ocean views from the back deck and soundtrack provided by the Cockle Train steaming along nearby. Mums Beard Cafe will offer an honest, wholesome menu incorporating various Fleurieu delicacies with local beers and wines, and cocktails too. Melanie and Nevin think beards are undeniably awesome – to the extent that they have a wall of fame for bearded patrons to aspire to. Also on display are the words of Virginia Woolf, which the pair proudly live by: ‘One cannot think well, love well, sleep well, if one has not dined well.’ No matter the quantity of hair on your chin, it sounds like there will be something for all to enjoy.

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Smooth Operator A lover of all things vintage and retro since her teen years, it was only natural that Kylea Hartley would eventually open a space to share her treasures with the world. Stepping into the Old Coach Road shop front is like entering a time machine and emerging into a unique fusion of eras. Kylea’s passion for ‘picking’ and ‘preserving’ true vintage pieces from the 50s to 80s shines through in her unique curation of clothes, accessories, art and homewares. Not only is the shopping experience inside Smooth Operator a fun, creative treasure hunt, but a sustainable one too. With the mass production of fast fashion – huge quantities of which end up in landfill each year – one could argue that purchasing a pre-loved, well-made garment and giving it a new life is almost a selfless act.


Above left: Harborganics – Port Elliot. Above right: District B 5165 – Christies Beach. Photos this page by Loki Hall.

Harborganics Building their own pizza oven in the backyard eight years ago, Tania and Jack’s culinary exploration began with humble Jamie Oliver recipes prepared for friends and family. Their backyard hobby soon got significantly out of hand. A custom-built trailer took them from the Victor Harbor markets, to the Market Shed on Holland Street, to Plant 4 Bowden before eventually landing them back at No. 58 Cellar Door & Gallery on the Fleurieu. Teaming up with the cellar door was a venture much closer to home, while they kept their eye on a place to call their own. Their long-term goal to open their own licensed pizza bar finally fell into place in March of this year at Factory 9, Port Elliot. Despite plenty of people pushing to see the business grow, Tania and Jono are determined to keep Harborganics close to their heart with quality organic ingredients that are better for you and for the planet.

District B 5165 Having run a Beach Road business for five years, Alicia and Mark Lawlor are long-term lovers of the Christies Beach community. They’d long had their eye on the building that houses their latest venture, drawn to its stunning waterfront views. After some nifty renovations and the addition of a colourful mural by AZZURRO, District B 5165 opened its inviting, ocean-facing, floor-to-ceiling doors in May. Named by a local regular, District B 5165 is open daily for breakfast, lunch and coffee, but has a particular focus on tapas, wine and cocktails. Open until late for dinner and drinks from Thursday to Monday, this might just be the perfect knock-off location, and only a short walk away from an early-evening dip once the warmer months roll around. >

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NEW LOCALES

SOULT the Salon (above left) and Yoga Nation (above right) are a part of the Mid Coast Collective at Port Noarlunga South. Yoga Nation photo by Ash Jones.

SOULT the Salon Over the past six months, 24-year-old trailblazer Emma Sorenson has breathed new life into Cliff Avenue Port Noarlunga South. Her redeveloped block now houses four small businesses run by young women: Aimee Lee Lashes & Beauty, Yoga Nation, Skin & Tonic and Emma’s own SOULT the Salon. Emma has named this collaboration Mid Coast Collective (MCC), a place where like-minded small business owners can support and complement each other while being their own bosses. Combining the salt of the coast she grew up on with the soul of her vision, SOULT the Salon specialises in colour using Original Mineral and Yovanka Loria Hand Tied Weft Extensions. Emma has created a safe space for clients to relax and enjoy SOULT’s services with a drink in hand – whether it’s tea, coffee or wine!

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Yoga Nation Practising yoga for 15 years and teaching for nine at various places around SA, Klara van Pelt was ready to bring her own style of teaching to the Fleurieu. When a studio space appeared on Cliff Avenue in Port Noarlunga South inside the MCC building, things seemed almost too good to be true. Klara seized the opportunity to share her love of yoga and wellness a mere five minutes from her family home and the beautiful coastline. Support from loved ones and enthusiasm from the local community has seen Yoga Nation move onwards and upwards since its opening in April. Klara teaches Ashtanga yoga, bringing a slightly more challenging yoga style to the southern region where it is less commonly offered. All ages and abilities are welcome in Klara’s space to try out a fun workout, or browse a range of luxury health, beauty and yoga products, as well as local art.


Both Aimee Lee Lashes & Beauty (above left) and Skin & Tonic (above right) are also part of the Mid Coast Collective at Port Noarlunga South. Aimee Lee Lashes photo by Nathan Story.

Aimee Lee Lashes & Beauty Aimee Reed is no stranger to the business of beauty. Having competed in calisthenics competitions for 18 years, she was able to finesse her skills in makeup, while building confidence in her own performance. Her passion for beauty truly found its feet through her business Aimee Lee Lashes & Beauty, which she originally operated from her shed in Morphett Vale. Despite her fondness for that space, the business felt ready to grow into its next chapter. This is when the opportunity came to join a handful of other businesses at MCC in Port Noarlunga South. Along with providing lash extensions, Aimee relishes in the privilege of being chosen and trusted as the makeup artist for her clients’ special occasions. As Aimee extends her services inside her new space, she is excited to create an environment where her clients can love themselves inside and out, surrounded by women supporting women.

Skin & Tonic The fourth business that completes the Mid Coast Collective, Skin & Tonic offers a selection of non-invasive dermal treatments and high quality products to combat different skin concerns. Understanding how overwhelming and confusing skincare can be, owner and busy local mum of two Steph aims to nurture clients from the moment they arrive. Providing consultations to arm you with some basic skincare knowledge, clients can leave feeling confident and empowered knowing they’re in safe hands. Steph educates her clients with a holistic approach to skincare, incorporating in-clinic treatments, prescribed home care products and lifestyle tips. If you’ve already got your head around that side of things, no worries! Simply enjoy a refreshing treatment inside this relaxed, boutique space and leave glowing from the inside out. >

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NEW LOCALES

Above: Heart and Whole – Port Noarlunga. Photo by Loki Hall.

Heart and Whole Admiring the immaculate coastline they get to call home, young couple Luke Summerton and Birdie Lo Schiavo felt compelled to give something back. The pair saw a need for a sustainable grocery shopping experience in the area, one that championed local farmers and producers, and provided a plastic-free alternative for stocking up on pantry essentials. Heart and Whole offers all your basic pantry 90

stock in bulk, such as flours, grains, nuts and cereals, as well as other locally-sourced goodies like sauerkraut, Paris Creek Dairy and coldpressed juices. Luke and Birdie aim to make minimal waste living both accessible and affordable for the community they’re so proud to be a part of. Whether you’re in the market for a loaf of fresh local bread, some comforting tea blends, or simply after an emergency loo roll, Heart and Whole has it all.


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FOOD & WINE

Vintage and vintages

WHITES AND ROSÉS Fresh fruity wines from the 2021 vintage in white and pink are now being released. They’re delicious, youthful wines befitting the spring and summer weather about to come. Oliver’s Taranga 2021 Vermentino The 2021 vintage in McLaren Vale was exceptional, some winemakers are marking it one of the best this century. It came as a welcome relief after a tough 2020. The great season was due to a wet winter which allowed the vines to produce a good canopy, and a cool and dry summer for even ripening. Oliver’s Taranga revelled in the low summer temperatures, which have gifted us even, slow ripening conditions for the fruit, producing good flavours, with fine tannins and lovely acid. The Vermentino displays zesty lemony acid, fresh honey florals and sea breeze, a touch of fruit tingle on the finish. Talcum powder tannins give a savoury line. A no brainer with fresh seafood. $27 RRP Lake Breeze Wines 2021 Vermentino The 2021 vintage was exceptional, with almost perfect weather ensuring full ripeness, good acidity and great flavour development. Our 2021 Vermentino is so deliciously crisp and dry. It is pale straw in colour with green edges and exhibits attractive aromas of fresh pear, orange blossom and lemon peel. The citrus flavours flow onto the palate which shows lovely minerality that the variety is known for and a long zesty finish. Perfect with seafood – think calamari or fried white bait. 92

Hither & Yon 2021 Aglianico Rosé Vintages at the beginning are always good, this one just got better every day. The primary reason was of course nature’s gift – an ideal growing year. We chose to pick a wee bit later, to give full fruit flavour but still bright, fresh acidity and crunch, tannin and earth texture. Our Aglianico Rose is hand-picked and whole bunch pressed into stainless, wild yeast fermented and left to go dry naturally after four weeks. This is a full-bodied rose for all-year-round drinking, juicy and puckering, with some orange and grapefruit pithiness but with an authentic varietal savoury and mineral crunch. Conte Estate – Vine Shed Pinot Noir Rosé An extremely great vintage for McLaren Vale, where we experienced the best growing conditions in recent years. 2021 produced slow ripening bunches provided by the cooler weather creating good flavours, particularly in shiraz, with powerful flavour and subtle tannins. The Vine Shed Rose is semi-crushed with minimal skin contact, then cool-tank fermented. This wine is semi dry with flavours and aromas of watermelon, raspberries, and strawberries.


In a year generally characterised by bad news, with bushfires and a pandemic dominating the headlines, local wine growers experienced a phenomenal year. Winemakers reflect on how this extraordinary year shaped the wines released in 2021.

REDS Reds take a thoughtful journey from vintage to release, making their way carefully after maturation in barrels or tanks through to bottle and then only released when the tannins have matured or the winemaker deems them ready. These current releases span 2018 through to 2021. Kimbolton 2021 Montepulciano Mother Nature was definitely kinder for vintage 2021. All varieties performed well in Langhorne Creek with average yields. As an early adopter of montepulciano in Australia, we’re excited to release our 2021 vintage. A medium-bodied wine showing lifted aromas of violets and red fruits, with a bright palate of dark cherries and raspberries shining through, pour a glass or two to enjoy with wood-fired pizza. Samson Tall 2019 Grenache The 2021 harvest was a largely stress-free occasion with plenty of rain and sunshine. A long cool ripening period with no disease led to excellent yields and ripeness, happy growers and happy makers all over McLaren Vale. The current release 2019 Grenache is drinking well, with sour cherry, pomegranate and cranberry. Chill down slightly in the fridge for a perfect warmer-weather red.

Varney Wines 2020 ‘Entrada’ GMT This is a fun, modern, drink-now style designed to be approachable in its youth. The 2020 vintage with its long ripening period allowed for flavour development with retention of lively acid with moderate alcohol at optimum flavour ripeness. Grenache lends a beautiful fresh burst of fruit, the mourvedre mid-palate weight with savoury tannin, and the touriga brings its characteristic perfumed floral aromatics to the party. Scarpantoni 2018 School Block Shiraz Cabernet Merlot The School Block needs no introduction, and the 2018 new release continues its consistent style and quality. It’s earthy and savoury with rich plummy overtones padded with blackcurrant and blue fruits on the palate, subtle, elegant oak with developed a tight mouth coating tannin. The newly released 2018 School Block completes the set, younger, fruitier, but softer – the perfect go-to wine. Great drinking now.

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Education for parents & birth professionals

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BOOKS & WORDS

Spring book reviews by Mark Laurie of South Seas Books, Port Elliot.

Reset: Restoring Australia after the Pandemic Recession by Ross Garnaut Published by La Trobe University Press in association with Black Inc. and the University of Melbourne ISBN 9781760642822 $32.99 Calm, rational, authoritative and optimistic, Ross Garnaut presents a persuasive case for a very new approach to Australia’s socio-economic policy settings in a world growing accustomed to new norms. Responding to the very real challenges presented by the Covid-19 pandemic, climate change, and the deteriorating relationship with an increasingly bellicose China, Garnaut encourages us to see the opportunities available to re-make Australia for the better. Core prescriptions include grasping the renewable ‘superpower’ opportunity explored in his previous book, establishing a universal basic income, and seizing the opportunities available from

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carbon sequestration in our vast landmass. These are supplemented by a fairer, more transparent approach to corporate taxation, suggestions for navigating new international trading pathways and some helpful thoughts on interest rates and monetary settings for our Reserve Bank. There is of course no ‘snapping back’ to the pre-pandemic past and Professor Garnaut identifies several reasons we shouldn’t try to do so. Suppressed wages and heightened resentments from high levels of 457 visa labour, reduced capabilities and declining international prestige resulting from de-funding and devaluation of our universities, along with increasing inequality and disenfranchisement fuelled by rewarded rent-seeking and politicised public spending are but some examples. Gently he removes any rose-coloured glasses from the ‘Dog Days’ of our more recent past. It would be uncomfortable reading for libertarian denialists, if there are any left, and those to whom the political class is presently captive will want this book burned. Eye opening and hopeful for the rest of us, it should occupy the night tables of all Canberra’s hotels.

The Others by Mark Brandi Published by Hachette Australia ISBN 9780733641145 $32.99 This new novel from Victoria’s Mark Brandi is written as a diary recording the constrained, claustrophobic existence of its owner, Jacob, in a remote rural area of the country. Jacob’s mother has died, and he lives alone with his father on their small, decaying farm, entirely removed and protected by him from the outside world. That outside world, portrayed by his father, is a post-pandemic, postapocalyptic zone of societal breakdown and roaming infection to be feared and repelled. It allows ample space for youthful imagination. Compounding this, the hard scrabble life they live leaves little room for wide-eyed innocence as Jacob navigates the uncertain territory of self-sustained survival and his father’s capricious moods. The threats, it seems, are both within and without. There are terrible things in the world, things that Jacob recognises should neither be written down nor remembered but which will forever make everything different. Jacob seeks solace in learning and recording, as well as companionship with some of the animals who share his existence (those inching towards vegetarianism are likely to find their journey fast-tracked by these pages). That these small, fiercely burning lights can shine amid such swelling malevolence, unpredictability and dread is testament to the resilience of youth and no small literary feat. The author’s growing reputation will be enhanced by this latest offering, with its careful pacing and compelling narration. As Jacob diarises, ‘you can’t look away, even when you want to.’


of the Foundation’s growing dingo family and eventual ambassador for his kind. Themes of family, acceptance, place and belonging are explored in a simple, sensitive way as Wandi struggles in strange new environments far from his family and home. Naturally, the relationship between humans and dingoes forms an important part of the narrative, mirroring our best, and our very worst. A clear aim of the book is to build empathy and understanding among our children, moving us on from instinctively harming that which we don’t understand. Simply and beautifully told, Wandi is a worthy torch bearer to the traditions of Blinky Bill and Storm Boy. I’ve already read it twice.

Wandi by Favel Parrett Published by Hachette Australia ISBN 9780734420633 $19.99 The first children’s book written by Favel Parrett – and the first such book reviewed in these pages – is a novel for middle grade children (and everyone else). It’s a worthy break from our adult tradition. Parrett’s tale is based on the true story of a young purebred alpine dingo dropped from the sky by an eagle into a suburban backyard in 2019. The real-life pup has become a valued ward of the Australian Dingo Foundation and a much-loved international media superstar. A volunteer at the Foundation, this award-winning author is adding her voice and considerable writing skills to the calls for better understanding and treatment of these intelligent, beautiful and endangered animals. The story is told by Wandi and traces his extraordinary journey as a small pup plucked from his family den in the snowy alpine ranges to the fully grown member

around friendships based upon kindness, openness and trust. The story begins with a brief meeting in Italy towards the end of the second World War between Ulysses, a young, optimistic English soldier, and Evelyn, a sixty-year-old art historian drawn to Florence by art restoration work, a past love and the ghost of E.M. Forster. It goes on to span four decades, crisscrossing between London and Florence. Much of it is a love song to the latter, a ‘knowable city’ and its people, history and art, with grimy post-war London employed in counterpoint. While Florence is undoubtedly given star billing, it’s the rich ensemble of characters (both human and other) developed by the author and the relationships between them which elevates and memorialises the narrative. Grief lurks inevitably where so much love, care and history has been caught within the interlocking story arcs of its protagonists. However, time heals even if ‘sometimes carelessly’ and this ode against disdain and disregard celebrates how we might better live with one another. It’s a book of laughter and remembering, a tenderly and beautifully told story of connection and love. The author urges us to seek and embrace the ‘moments in life, so monumental and still, that the memory can never be retrieved without a catch to the throat … (and) … rumbling disquiet of how close that moment came to not having happened at all.’

Still Life by Sarah Winman Published by 4thEstate, an imprint of HarperCollins Publishers ISBN 9780008283360 $29.99 Sarah Winman’s latest novel is a refreshing literary take on the historical family saga. Rather than bonded by genetic ties, here ‘family’ is gathered by or coalesces 97


Faces and places

Chris Finnen Blues guitarist, singer, songwriter, teacher, listener and mentor At home in Seaford Rise A touring musician for more than four decades, Chris has been recognised worldwide via inductions into the New York Blues Hall of Fame and the South Australian Music Hall of Fame. His heart belongs to his local community, with Chris acting as patron of the South Australian Blues and Roots Association and ambassador to the Port Noarlunga Blues Festival, where you can see him with his band this November. Photo by Jason Porter.

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A unique and luxurious base to explore the Fleurieu Peninsula.

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Fleurieu weddings Jonathon and Georgia Wishart were married at Second Valley Farm and held a reception at Leonards Mill on 27th February, 2021. Photography by Jessica Mary.

Georgia first took Jonathon down to her family shack, the old Post Office in Second Valley, when they were seventeenyear-old high-school sweethearts. Nine years later, the couple chose to say ‘I do’ on Second Valley Farm, watching a spectacular sunset from the clifftops as husband and wife. 100

Over the years, Georgia and Jono spent countless weekend getaways at Second Valley enjoying summer swims and winter nights by the shack fire. When Jono proposed to Georgia on Second Valley beach in 2019, they dreamed of a Fleurieu wedding but made the pragmatic decision to plan a city-based affair to accommodate interstate guests. But when the country went into lockdown four days before the planned big day, and the wedding plans had to be abandoned, the couple took refuge in Second Valley and spent their would-be honeymoon socially distanced on the Fleurieu. Over a few sparkling wines on the shack porch, operation Second Valley Wedding was born. ‘We decided to try some old-fashioned


Page left and top: Second Valley Farm provided a beautiful backdrop for the couple’s wedding. Left and middle right and bottom: The character-filled setting and catering at Leonards Mill.

door knocking to find a venue, but only got halfway up the driveway to Second Valley Farm before almost chickening out!’ says Georgia. Luckily, local legends and property owners Wendy and Grant showed some true community spirit and graciously agreed to allow the couple to use their stunning gardens for the ceremony, with its quintessential Second Valley backdrop of rolling hills and an ocean view to boot. ‘It was a huge family effort to get the two shacks ready to host 120 guests. A lot of our interstate family hadn’t been to Second Valley before and couldn’t believe their eyes when they saw the setting,’ says Georgia.

When the big day arrived in February, it was absolutely worth the wait. The couple exchanged their vows on a gorgeous summer afternoon in the place that had seen so many relationship and life milestones, with all their loved ones present after months apart. The incredible team at Leonards Mill put on a feast of Fleurieu flavours and wowed guests with their warm hospitality. The Mill’s homemade session ale had guests partying late into the night under the festoon lights, creating another great story to tell around the shack fire.


Learn to Surf

Pretty things from South Australia (and beyond).

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Jimmy Smith’s Dairy jimmy smith’s dairy style guide

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For a unique and relaxing getaway at Port Elliot: jimmysmithsdairy.com.au Ph: 0409 690 342 Mentone Road East, Port Elliot, SA (via Brickyard Road.) 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.

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SOCIAL PAGES

Being Social: FLM winter issue launch at Mt Beare On June 10, FLM and Mt Beare Station at Mt Compass collaborated to create an unforgettable evening to celebrate the magazine’s winter launch. Contributors and supporters from all industries mingled inside this exclusive venue while enjoying local wines, canapes by Todd Steele and cool tunes by the Dunkley Duo, students from Investigator College.

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Being Social: Back to the Swinging Sixties Fundraiser Over 200 went back to the swinging sixties with Harcourts South Coast and Encounter Lutheran College. The June event held at the McCracken Country Club raised over $33,000 in support of outdoor youth program Operation Flinders. Attendees shimmied and twisted the night away, entertained by 60s music, as well as a fashion parade, photo lounge and silent auction.

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01. Alison James and Perscia Maung. 02. Ian Bromell with Stefan Bassi and Georgina McQuade. 03. Michael and Pia Scarpantoni. 04. Georgia and Leonie Hick. 05. Sarah Mrotek with Don and Carolyn Bailey. 06. Bob Zapf with Tom Hajdu and Paige Olsen. 07. Charmaine Ludlow & Sharon Tonkes. 08. Fiona Burrow & Kelly Jamieson. 09. Beth Stratfold & Rochelle Grenfell. 10. Penny McKenzie & Carolyn Brunt. 11. Nyree Davis & Troy Wegner. 12. Harcourts South Coast Team – Sarah Kalisch, Sharyn Seymour, Lena Labschin-Thumm, Beth Stratfold, Deb Shepherd, Sam Forde, Carly Schilling, Mandy Strauch, Mark Forde Front Row: Kate Wilson, Paula Bates, Kayla Schwartz, laying down Chrissy Wright. 103


SOCIAL PAGES

Being Social: Fleurieu Future Leaders BBQ There was a buzz in the air on July 8 at the McLaren Vale Motel & Apartments where alumni of the Fleurieu Future Leaders program gathered to join and welcome the 2021 cohort. A great opportunity for the current participants to bounce their ideas and experiences with those who have completed the course and put their learning into action.

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Being Social: ‘Grow Your Brand’ Night at Kickback On 23 June Business & Tourism Aldinga held the sell-out event ‘Grow Your Brand’ at the new Kick Back Brewing. The evening was spent learning and discussing branding with MC Emily Hilder and guests Domenic Palumbo and Elise Cook from Down The Rabbit Hole, Brenton Schoemaker from Kick Back Brewing and Paul Atherton from That Wall Street Guy. Photos by Peter Nelson.

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01. Jenni Mitton and Dustin Rogers. 02. Anthony Kittel and Charles Manning. 03. Hani Mouneimne and Meagan Harrison. 04. Juan Smith, Ynys Onsman and Maria Romeo. 05. Wayne Flew and Rob Negerman. 06. Greg Rubenhold and Kerri Vowles. 07. Emily Hilder and Paul Atherton. 08. Griselda Nelson and Tiffany Bennett. 09. Cherie Foran and Sally Badnall. 10. Sally Wise and Shawna Barber. 11. Janet Freeman and Karen March. 12. Tristelle Ruiz.


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A family farmhouse at McLaren Flat The Fleurieu coffee lover’s guide (with map) Fleurieu fresh: new places to experience Connecting cultures at Muni in Willunga Art · Design · Food · Wine · Fashion · Photography · People · Destinations