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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 www.fleurieuliving.com.au

Waverley Estate

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Visitors delight

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Key Personnel Petra de Mooy Petra is a publisher, an interior designer, a furniture maker and a devotee of good food, good design and good stories. After two years of producing FLM, Petra is grateful to everyone who has helped make the publication a part of the community. Jason Porter Jason has worked as a graphic designer and creative director both locally and overseas for more than twenty five years. When not in the office, he can usually be found in the garage tweaking some kind of hi-fi component. Leonie Porter-Nocella Ever the fantasist, Leonie sees her mission here as akin to ‘the Cleaner’ (the person summoned to clean a crime scene before the detectives arrive) ... leaving no trace of any (grammatical or stylistic) crime. She is also Oma Leonie (Monie) to Lucy! Perscia Maung After years of moonlighting as a blues singer and keeping rather anti-social hours, Perscia now enjoys her day job at FLM. This allows her to not only walk her Great Dane on the beach, but to properly take in the region she so adores.

Featured Contributors Miranda Lang Miranda is the Executive Officer for Fleurieu Peninsula Tourism. She has extensive experience in destination marketing and product development having worked in Canadian Tourism for over twenty years. Her portfolio included developing tourism marketing strategies specific to key international markets including China. She is passionate about the Fleurieu region and welcomes the opportunity to work with industry partners to develop and deliver quality experiences that showcases the diversity of the region. Miranda has lived in Australia for over five years and resides in Adelaide with her Aussie husband Graham and their two children. As a family they enjoy exploring all the great places in South Australia!

Winnie Pelz With her sun and moon both in Aquarius and in opposition to Saturn, Winnie needs no other excuses in life. After some forty years working as a senior manager and CEO in the public and private sectors, she has resolved to never work again for a tyrant or politician and has chosen to become a starving artist, gardener and freelance writer. Her heart is in the Hills and the Fleurieu Peninsula where she lives with two cows, two donkeys and her dog.

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Publisher Information Emily Grundy Emily is a Port Noarlunga-based photographer with an intense love of photographing people and weddings. She had been doing this on and off for the past 6 years, only recently starting up her own business and expanding into other areas of photography. Shooting for Fleurieu Living Magazine has been a huge eye-opener for Emily, who although living on the Fleurieu her entire life has been totally amazed at how much more she’s discovered while capturing the beauty, the amazing produce, the great wines and so many of the interesting characters of the region through her lens.

Other contributing writers and photographers Kristy Bone, Neil Charter, Billy Doecke, Lindy Downing, Zannie Flanagan, James Howe, Robert Godden, Heidi Linehan, Mike Lucas, Tom Roschi, Esther Thom and Merenia Vince.

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 Leonie Porter-Nocella leonie@fleurieuliving.com.au ADVERTISING SALES Perscia Maung perscia@fleurieuliving.com.au ADMINISTRATIVE ASSISTANT Cathy Phillips GRAPHIC DESIGN AND ART DIRECTION Jason Porter jason@fleurieuliving.com.au PRINTER Graphic Print Group DISTRIBUTION Integrated Publication Solutions SUBSCRIPTIONS www.isubscribe.com.au 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 twitter.com/FleurieuLiving 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 using environmentally friendly vegetable-based inks.

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Contents

12 FEATURED TOWN: My own private Strathalbyn.

50 FEATURED ARTIST: Corey Dodd – Offcuts beware!

FOOD AND WINE

MUSIC & BOOKS

MARKETS & EVENTS

28 Taste the Season – Goat Cheese.

32 Book Reviews – Great picks for Winter reading.

08 Markets and Events to keep you busy this Winter.

72 Chefs and their Recipes – Chris Bone of Red Poles and Shane Horsley of Altar Bistro. 54 Tapestry Wines – Threads of Tapestry. 18 Cease and Sekkle – Friendly vibes at this new Aldinga hang out. 30 Pip Forrester: Personification of our region.

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92 Sasha March – Young songstress launches her debut record.

COUNTRY LIFE 82 Robyn Shearer – Yarn Art.


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FEATURE: Waverley Estate – Aged to perfection.

FEATURED BUSINESS: Leonards Mill – A welcome in the valley.

FEATURED ACCOMMODATION: Winter retreats – from ‘budget family’ to ‘high-end’.

FRONT COVER: Waverley’s country kitchen photographed by Robert Geh.

GROWERS & PRODUCERS

PENINSULA PEOPLE

BEING SOCIAL

46 Protea World – Senses working overtime.

79 Dana Fatchen – Chasing the light.

88 FLM gets out to see who was at the Winter events: · FLM Autumn Launch Party · Cottage Bakery – Twilight Delight · Willunga Waldorf Autumn Fair · McLaren Vale Vintage and Classic · Fox Creek – Guitar Festival Launch · Langhorne Creek Wine Showcase Tasting · FEASTival – Margaret Fulton Garden Party.

70 Coorong Wild Seafood

WEDDINGS 86 Micaela and Dale Fulton – 9 November 2013.

50 Corey Dodd – Offcuts Beware! 44 Dee Reynolds – Shaking it up and opening our first six day a week yoga studio in the region! 58 Andrew Bovell and Eugenia Fragos – Under the radar in Willunga.

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ACKNOWLEDGES

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

GOLD PARTNERS

SILVER PARTNERS

BRONZE PARTNERS

Fleurieu Renewables COMMERCIAL AND DOMESTIC SOLAR SPECIALISTS TOMORROW’S SOLUTIONS. TODAY

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Welcome to FLM Welcome to our second anniversary issue! And for that matter, welcome to winter. In this issue we throw a good spin on winter. There’s a lot to love in this, the cold season. Gorgeous girls model hand-spun yarn woollens; and we take a look at what can become of your wooden offcuts. (Be afraid. Be very afraid.) There are warming coffees to be had around a fire. There are warming soups or risotti to be had of an evening. This is the time to bring out the hats, gloves and comforting woollies. What’s not to love! Each issue we highlight a different Fleurieu town, and this time it’s Strathalbyn’s turn to star. The Willunga Farmers’ market provides us with a lovely risotto recipe starring chevre; two of the area’s top chefs provide us with a three-course menu between them, and we honour the contribution of Pip Forrester to our food scene ... and see who you may recognise in the many, many photos taken at Fleurieu events. Next time it could be you! ... if it isn’t this time, that is. Your readership is very much valued by the FLM team. Without you, we wouldn’t be here to celebrate two years of FLM! Happy reading, The FLM team.

Letters to the Editor Hi Petra I have just seen the article in the magazine and it looks fantastic! Thank you so much! Cheers Kate Dear Petra I write to thank you for your contribution made to the Lyceum Club luncheon on March 5th. Judging from the responses of the members, they all enjoyed the luncheon very much, enhanced, no doubt, by your input and knowledge of the wonderful food, wine and attractions of the Fleurieu Peninsula. I hope you enjoyed your time at the Lyceum Club as well. Yours truly, Barbara Waddell-Smith Honorary Secretary, Lyceum Club Adelaide Many thanks again Petra. I obviously love my article but the whole magazine is fantastic. The article about Chris & Gerry’s place, wow! I’ll be sending copies of the magazine to clients who have purchased featured artwork. Best wishes, Janine Mackintosh Artist Petra and Jake, Finally managed to pick up a copy of your autumn issue – congrats. I know that every issue is an achievement and the result of a lot of hard work and careful curation. Thanks also for your generous article – thanks to Winnie for a thoughtful profile. Best regards, Greg [Mackie] Hi Petra First of all, I would like to congratulate you on Fleurieu Living Magazine. It’s a delight to read and I never just read it just once! No Fleurieu home is complete without a copy of it on the coffee table! Cheers, Becky Wonderful! Thank you Leonie. You did so well to squeeze that all in :) Thank you so much for including this, I’m very, very excited at the prospect of seeing it in print. Thank you again, Dee

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MARKETS AND EVENTS

Diary Dates Markets, Festivals and Events.

Markets: Willunga Farmers’ Market In the Willunga Town Square every Saturday from 8am to 12.30pm. The Farmers’ Market has a real buzz, is wonderful for regional produce – and you just know that all the diehards will be there each week, come rain or shine.

Meadows Country Market Meadows Community Hall on the second Sunday of the month from 9.00am to 3.00pm. Local produce, crafts, collectibles, plants and bric-a-brac. A true country market.

Willunga Artisans’ Market In the Willunga Show Hall (opposite the Willunga Farmers’ Market) on the second Saturday of every month. Local art and craft, with a little bit of something for everyone.

Myponga Markets In the old Myponga Cheese Factory every Saturday, Sunday, and Public Holiday from 10am to 4pm. Enjoy browsing over 100 stalls offering produce, books, toys, Balinese imports, musical instruments, vintage collectibles, cool retro furniture and much more.

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

The Original Open Market Beach Road, Christies Beach first and third Sunday of the month from 9 to 2pm. Bric-a-brac, second-hand goods, fruit, vegetables – they have the lot!

Goolwa Wharf Market Goolwa Wharf – each first and third Sunday of the month from 9am to 3.30pm. With around 80 stalls there is a myriad of goods on offer. Bric-a-brac, collectibles, plants, books both new and old, and hand-crafted goods.

Strathalbyn Market In Lions Park, South Terrace, Strathalbyn. On the 3rd Sunday of the month from 8am to 2pm. Bric-a-brac, produce, coffee, pies, apples, plants, soaps, jewellery and much more in wonderfully historic Strathalbyn.

Kangaroo Island Community Markets Lloyd Collins Reserve, by the beach at Penneshaw – first Sunday of the month from 9.30am to 1.00pm – with Kangaroo Island’s top food producers selling a range of fresh local produce in a great village atmosphere.

Yankalilla Market In the Agricultural Hall, Main South Road, Yankalilla on the third Saturday of each month. The Craft and Produce Market features goods from the local area. You’ll be surprised at what you may find!

Little Berry Vintage and Artisan Markets At the Rosemount Estate Cellar door on the first Sunday of every month. Browse the local vintage and artisans’ stalls with a glass in hand, or grab a bite to eat and enjoy some tunes inside. There’s always something for the kids here too!

Willunga Quarry Market Adjacent to the Willunga Oval, every second Saturday of each month, rain or shine! A real gem, from fantastic coffee and the temptation of tarot readings to that hard to find plant and local produce – it’s not to be missed. Port Elliot Market At Lakala Reserve Port Elliot, on the first and third Saturday of each month. A typical country market with plenty of fresh local produce on offer as well as a good mix of other goods such as bric-a-brac, books, fishing gear – even a $2 stall! There is sure to be something here for everyone. Aldinga Bay Art, Craft and Produce Market When: 8am to 1pm. Fourth Sunday of every month. Where: Corner of Aldinga Beach Road and Pridham Boulevard. Arts and crafts from local artisans and fresh local produce. The Vale Market Where: McLaren Vale & Fleurieu Visitor Information Centre When: 9am to 1pm. First and third Sunday of every month. Held at the McLaren Vale & Fleurieu Visitor Information Centre, the market features locally-made produce and products, wine, art and craft, and hand-made souvenirs. It is the perfect showcase of all our region has to offer. The Vale Market is family friendly, and features live entertainment by buskers and local acts.


Festivals and Events: STARS Willunga175 Dinner STARS is joining the Willunga175 committee to stage a black tie Dinner and Music night, which will feature Willunga food and wine and, more particularly, Willunga musicians. The artists will be chosen by STARS and will represent a varying range of musical styles, for what promises to be a great night of entertainment and enjoyment. Where: Waverley Homestead, St Peters Terrace Willunga When: June 21st Time: 7 pm for 7:30 Cost: $80pp or $600 for a table of 8. Willunga Football Club Heritage Games Where: Willunga Recreation Park oval, Main Rd, Willunga When: 20 July Time: 2:30 Cost: $6 for adults Willunga Football Club will play a heritage round with team members likely to wear replicas of their original jumpers. The club first formed on 29 May 1874, making it the second oldest continuous football club in South Australia, after Port Adelaide. Willunga was an inaugural member of the South Australian Football Association (SAFA), a precursor to the South Australian National Football League (SANFL). Willunga left SAFA to become a foundation member of the Southern Football Association in 1886. Willunga Almond Blossom Festival Where: Willunga oval and town halls. When: 26th to 31st July Every year the Willunga Almond Blossom Festival completely takes

over the town to raise money for their Recreation Park facilities. There’s entertainment galore for all ages -- including show rides, food stalls, markets and much much more. www.almondblossomfestival.com.au SALA Festival Where: Various venues across SA When: 1st to 24th August Cost: Free Come along to one of the many events of the SALA Festival (established in 1998) and immerse yourself in the artistic talent of visual artists in South Australia. www.salainc.com.au Langhorne Creek Cellar Treasures Weekend Where: Cellar doors throughout Langhorne Creek When: 9th to 10th August Time: 10 to 5pm Cost: Free This weekend provides a rare opportunity to browse charming cellar doors around the region in the hope of discovering rare backvintages (as well as museum wines) made by Langhorne Creek wine producers. This intimate country town, chockablock with passionate winemaking families is sure to impress. Strathalbyn Collectors, Hobbies & Antiques Fair Where: Various venues around Strathalbyn. When: Saturday 16th August 10am to 5pm Sunday 17th August 10am to 4pm Cost: $12pp for entry to all exhibiting halls. >


Festivals and Events (continued): (Unfortunately, this does not include entry to any special events.) Children under 18 free. No concessions. The Strathalbyn Collectors’ Fair takes advantage of the town’s heritage buildings and scenic views and brings together exhibits of china, glass, antique jewellery, linen, lace, silver, toys, with entertainment, catering, antique appraisals and much more. Free shuttle bus to all venues included in Hall admission fee. Contact 8388 6033 or www.slta.asn.au Targa Adelaide Where: Adelaide Hills Region When: 17th to 21st September The Targa Adelaide Rally is an international event featuring up to 200 of the world’s best touring and classic cars. The rally is held over five days in the Adelaide Hills Region and closes with the Norwood Street Parade. www.targa.com.au Shimmer photography festival Where: 30 local galleries, wineries, cafes and restaurants involved in exhibiting during Shimmer. When: Friday 29 August to Sunday 28 September 2014 Shimmer is a biennial celebration of the many professionally established, internationally acclaimed, emerging and aspirational photographers in Australia. Shimmer is the only photography festival in South Australia, and the City of Onkaparinga is leading the way in supporting and showcasing local talent and attracting the very best artists to our community. Shimmer provides professional skill development opportunities to local artists, as well as being a culturally stimulating event. Call Lucy on 8326 5577 or email lucthu@onkaparinga.sa.gov.au for further information.

Victor Harbor Rock ‘n’ Roll Festival Where: Warland Reserve, Victor Harbor When: 20th to 21st September Pull out the blue suede shoes and dust off your dancing jacket, Victor Harbor is set to rock to the sounds of the annual Rock ‘n’ Roll Festival. The two stages, two large dance floors and vehicle display set the scene for plenty of rockin’ fun. www.rocknrollfestival.com.au Langhorne Creek Writers’ Festival Where: The Winehouse, Langhorne Creek, When: 20th September Time: 10am to 4pm Cost: $60 Program Writing About Food, Writing About Life – Barbara Santich On Writing – panelists Barbara Santich, Steve Evans and Kate Punshon The Power of Metaphor in Poetry – Jude Aquilina Successful eBook publishing: a practical guide – Katy McDevitt Writing Competition Award Ceremony Introduction to Langhorne Creek Wines – includes tasting – Ben Potts. www.langhornecreekwritersfestival.com

Wirrina Bluegrass and Acoustic Roots Festival Where: Wirrina Resort, Wirrina When: 5th to 7th September The Wirrina Bluegrass Festival is all about acoustic music … since Bluegrass was born of the acoustic tradition. It features the five-string banjo, mandolin, guitar, upright bass, resonator guitar and fiddle… and is noted for its lightning-fast picking and vocal harmonies. The festival will showcase other genres throughout the weekend as well, acknowledging that the roots of Bluegrass are deep -- and that it has not lost any of the sense of community that it shares with its Folk and Country origins. www.wirrinabluegrass.com Willunga 175 – Hit the Hill Where: Willunga Hill When: 7th September The Hill in this event is the impressive Willunga Hill. The climb will give bike riders of all abilities and ages the chance to test themselves against the Hill, while the Billy-cart races should bring back a flood of memories and provide lots of fun for everyone. http://www.willunga.com/175/html/sep.php

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My own private Strathalbyn Story by Robert Godden. Photographs by Heidi Linehan.


Previous page: Lions Park – the heart of the town. Top: Al Fresco at Appleseed Cafe. Above left and right: A few finds at Auraria Antiques.

It’s easy to get disoriented in Strathalbyn. It feels like The Adelaide Hills. It feels like the Fleurieu Peninsula. It feels like Murray River Country. It feels like 1850. And 1910. And 2014. It feels like home, and yet you get that feeling that crept over Dorothy in The Wizard of Oz. We’re not in Kansas anymore. Or Australia, for that matter. The joy of travelling overseas is not just the joy of the unfamiliar; it’s the lack of the familiar. And Strathalbyn, like nowhere else in South Australia with the possible exception of Coober Pedy, makes you feel like you’ve gone overseas.

Apart from a couple of big company service stations, a discreet bank and a concealed supermarket or two; the familiar icons are all missing. No McDonalds. No Optus or Telstra Shop. Look, there’s a chicken shop, but it’s not KFC. Let’s have coffee there: it’s not Gloria Jeans. It’s fantastic. It’s exhilarating. It’s a feeling of stepping outside the confines of your life. They might be missing, but they are not missed. Certainties erode when you step into a café where you don’t recognise the name or the livery or there’s not the familiar twelve items on the menu. It’s life represented by Forrest Gump’s metaphorical box of chocolates: you really don’t know what you are going to get. Hospitality is insistently country style. Strathalbyn is certainly not the only place in South Australia you’ll get that, but it is possibly the only place where it’s compulsory. No staff handbooks written in Los Angeles reminding staff to encourage you to ‘have an awesome day’ have ever arrived within its town limits. > 13


Above left: Historical Watervilla House. Above right: High Street Nursery.

Part of the charm is that the founders of the town didn’t really know what they were doing. In the 1830s, a mixed bunch mainly from Scotland, Wales, Northern England and Cornwall created the town. Living on “Pork, damper and tea”, they were mainly hard-working, possibly dour Protestant folk who showed exceptional gifts at using local stone and timber – as they had nothing else. There was a change of architect half-way though the town planning, and this is why roads stop and start again elsewhere, and why the “playing fields” in the centre of town are actually sloping river banks. Local history is a passion in the area, and every building has a story to tell. A large proportion of the High Street is Victorian-Era buildings, and it’s not hard to see echoes of famous but vanished London Tea Gardens such as Vauxhall and Richmond in the arrangement of the delightful riverbank precinct. It looks like there was a bit of a burst of activity in the 1920s or ‘30s as some of the buildings retain Art Deco era touches; though in a simplified country way. Antiques are the town’s major drawcard, and there are a variety of options to suit your mindset. You can spend your afternoon admiring crystal and ceramics artistically arranged to catch the attention of your American Express Platinum Card, or you can crouch down as you rifle though a collection of 1960s 45RPM singles. In my case, silver sugar tongs. Can’t get enough of ‘em. 14

When you walk along the busier streets, you’ll find the locals chatting, the tourists moving their eyes about as they see what they want to see: memories of a childhood long past, country crafts or the latest organic treat. Step off of the main thoroughfares and you might find a gem: collectibles, books or something that’s just a few points above a junk shop. You can go out for the morning paper at breakfast time and be still happily padding about by lunch: maybe buying, maybe not but feeling that you are visiting in an exhibition. Or even part of one. If there’s a kind of accommodation that matches the atmosphere in Strathalbyn, it’s Bed and Breakfasts and there is no shortage of them. It’s a peerless way to briefly become part of the town; a few days and you’re not quite a visitor and not quite a local. Stone cottage or modern house, they all seem to exude a charm.. It’s funny how at times the streets seem quiet and the pubs seem full. The Victoria is the tourist hub: full of families ordering generous meals or couples enjoying some time outside of their regular life. While it’s like hundreds of pubs across South Australia, there is optimism in the air that seems to rub off on the assembled diners. There is much good cheer in the room. Like many country towns and even suburban centres; there’s a fragility to the retail environment. Across Australia there are empty shops, each one a testament to broken dreams. And while they certainly exist in Strathalbyn, they seem fewer and more discreet. You get the feeling the empty shops are only resting, waiting for their next chapter.


Top: Treats galore at the Lolly Shop. Above left: Chillaxing in Strath. Above right: Character filled nooks everywhere you look.

There’s a high season and a low season in Strathalbyn, as in many places, and the highest of the highs is the annual antiques fair. It’s the largest in South Australia. It’s like Antiques Roadshow meets Trash’n’Treasure: international guests, musicians and other performers compete with the clink of fine china, the grunting that is produced by heaving Nouveau dressing tables into trailers and the rustle of cash. The two-day event in August just intensifies Strathalbyn: the influx of outsiders just makes Strath more Strath. On any day you can spend 10 hours looking at antique shops there; at the fair you can cram a lifetime’s worth of memories into two days and a cabinet’s worth of bric-a-brac into the boot of your car.

Local history is a passion in the area, and every building has a story to tell. A large proportion of the High Street is Victorian-Era buildings, and it’s not hard to see echoes of famous but vanished London Tea Gardens such as Vauxhall and Richmond in the arrangement of the delightful riverbank precinct.

The food is great and very local; the wine comes from just down the road, the antiques are gathered from all of time and space and the bustle is exciting. And some folks love the bustle. Me, I stood across the road from an empty stone building one off-season morning. Clearly nineteenth century and solid as a carved marble ox, it was about to be converted from empty and unwanted to an office for a State Government authority. Two workmen had taken out concrete steps and were creating an incredibly long wheelchair ramp across the entire frontage to the door.

“Why do you want to know?” he asked, squinting suspiciously. “Well, because this is Strathalbyn”, I said. He turned around as another guy in a high-vis vest pulled up in a van, and disembarked with a box of McDonalds. “Yeah”, he called out over his shoulder. “The tiler is coming next week to do that. I wouldn’t bother if it was my place.” Obviously, he’s not a local.

As the grey monolith was setting, I asked them whether the ramp was going to stay concrete, or have local slate attached to the fascia to match the building. 15


The Strathalbyn Page Vist South Australia’s Premier Antique Fair, celebrating 24 years. • Halls filled with quality antiques and collectables on display and for sale. • Free shuttle bus between venues. • Admission $12 pp per day, under 18 free • Open Saturday 10am-5pm, Sunday 10am-4pm 16th ~ 17th • Entertainment in High Street provide by Tamarisque.

August

Free online apparaisals by Theodore Bruce, visit http://arts.theodorebruceauctions.com.au/valuations/ In conjunction with the Fair is the Giant Treasure Market. Open Sunday of the Fair. Separate admission of $5 pp, under 18 free. Sunday 10am-4pm. Entertainment by Groove Brothers & Soul Sister. at the Strathalbyn Trotting Track. Refreshments and ATM available.

QUALITY FRAMING on the FLEURIEU • Prints/Posters/Photos • Original Artwork • Certificates/3D objects • Canvas/Needlework Call us to arrange an obligation-free quote

Group accommodation and divine dinner parties For rates and bookings contact: jane@watervillahouse.com or tel.+61 8 85364099. 2 Mill Street, Strathalbyn, 5255.

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A magical place Esther Thom discovers ‘Cease & Sekkle’ (as they say in Jamaican patois ): a new place in Aldinga where you can just veg out and enjoy life. Photographs by emme jade. Above: The eclectic front room at Cease & Sekkle.

When Craig and Joanne Taylor and their four children landed in Australia from London, all they brought with them were a few suitcases, a love of reggae and some big dreams.

In many ways, Craig and Jo’s newest business is as much a chance for them to ‘cease and sekkle’ as it is for the 11,000 residents of Aldinga Beach.

That was two years ago and now the Taylors are well-known on the Fleurieu Peninsula for infusing the small seaside town of Aldinga Beach with their unique, eclectic style.

Since leaving London the couple has barely drawn breath. ‘We wanted to escape the crime. There’s a real underlying tension in London that we wanted to get away from,’ says Jo. ‘We were looking online at places in Australia, and Adelaide would always come up. We were attracted to it because it’s more of a big town than a city.’

Their latest venture – a part lounge bar, part café, part restaurant – is the culmination of so many of the couple’s passions. ‘Cease & Sekkle’, a Jamaican patois term meaning stop everything and relax, is in an old stone house in the original Aldinga township on Port Road, with aspects of 33-year-old Jo’s and 39-year-old Craig’s life permeating every part of their eatery. ‘We both absolutely love reggae’, says Craig. ‘When we got together we had quite a lot in common in terms of music, and now we are both always playing reggae at home and we have lots of vinyl around the house.’ Old records provide a back drop to the bar at Cease & Sekkle; album covers adorn the walls, breezy hessian covered tables are scattered on the verandah and the interior is fitted out with comfy 1960s-style velour couches and potted plants. ‘It’s a bit like Grandma’s front room … but who doesn’t feel comfortable in Grandma’s front room,’ laughs Craig. Even the smallest (and often the loudest) customers have been considered, with a dedicated children’s room, complete with a forest feature wall, cubby house and toadstool seats. In the words of a twoand-a half-year-old on a quick break from play to drink her babycino: ‘mummy, this is a magical place’. The menu overflows with local produce and the Taylors intend to have regular guest chefs and themed nights. ‘We want a really open approach to our food so people can meet the chef, hear their story and then enjoy their cuisine’, says Jo. They’re also planning outdoor movie nights and regular live music.

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Jo was able to migrate to Australia on a hairdresser’s visa and got a job in a salon at Glenelg; where she, Craig and their four children – three of whom were aged under four-years-old at the time, rented a unit. ‘When people asked the age of my kids, it always sounded like a bingo call … one, two, three’, says Jo. Three months after arriving in Adelaide, Jo and Craig bought a house in Aldinga Beach. Craig spent the next three months renovating the property and looking after the children, while Jo commuted to Glenelg for work. As soon as the house was finished, they bought and set up the hairdressing salon ‘Exodus’, named as a salute to the family’s lifestyle change – and Bob Marley’s ninth album. With its eclectic mix of antique furniture, one wall papered with 1940s and 50s magazine pages, antlers and a glass display cabinet of cut throat razors, the salon is an oasis of London chic, styled entirely by Jo and Craig. ‘Jo is very talented with design and I’m reasonably handy,’ says Craig. Jo shrugs off the praise; ‘There’s so much cool stuff here, it’s just how you put it together’ she says. ‘We just wanted to bring a little bit of the things we love to the area.’ It was while Craig was a stay-at-home dad that the idea of Cease & Sekkle was born. ‘There’s just nowhere around here that you can take your kids and still have great food, a drink and listen to some music,’ Craig says. He’d worked in bars in the UK and had long dreamed of owning his own venue. ‘I’d literally always wanted to have a pub’, Craig says. ‘I just never got around to buying one. Twenty years later my time has sort of come I guess.’


Since leaving London the couple has barely drawn breath. ‘We wanted to escape the crime. There’s a real underlying tension in London that we wanted to get away from,’ says Jo. ‘We were looking online at places in Australia, and Adelaide would always come up. We were attracted to it because it’s more of a big town than a city.’ And after two decades of planning, Craig and Jo wanted to ensure every element of Cease & Sekkle was perfect. ’We have never been to Jamaica but I think if we went there there’d be lots of bars where you could literally “cease and sekkle”’, says Craig. ‘We just wanted to create something where people can just really, really relax.’ Cease & Sekkle is open Tuesday to Thursday from 8am until 5pm; and Friday, Saturday and Sunday from 8am until 11pm … on Port Road, Aldinga. Top: Even the smallest (and often the loudest) customers have been considered, with a dedicated children’s room complete with forest feature wall, cubby-house and toadstool seats. Middle: Obscure vintage pieces proliferate the interior. Below: Proprietors Craig and Joanne Taylor.


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Leonards Mill keeps a welcome in the valley Story by Zannie Flannagan. Photographs by emme jade.


Previous page: Peanut parfait with banana and black sesame. Above: The Mill as seen from the main road.

Leonards Mill is the kind of place I love to discover when I’m travelling. It’s not exactly on the beaten track and trying it could be risky, but there’s something about it that is inviting and fills you with a sense of optimism about the prospect of being well fed.

expensive renovations. However, their investment, despite 30 years of ownership changes and fluctuating fortunes has ensured the longterm stability of the building.

It is part of a small cluster of stone buildings dotted around the intersection that makes up the small village of Second Valley, first settled in the 1850s. In his book The Second Valley, Ron Blum tells us that ‘the Mill was constructed of local basalt-like limestone and was one of the first mills to be built in the south just twenty two years after the colony was proclaimed’.

Since buying the property three years ago, current owners Jane Mitchell and Alan Greig have been on a mission to make Leonards Mill a regional dining destination not to be missed. ‘I was on a weekend away at our beach house at Carrickalinga when I heard that the Mill was up for sale’, explained Jane. ‘So I drove down to check it out. I got very excited and rang Alan and got him to come down and before we knew it we were the new owners.’ Having fallen in love with the heritage-listed Mill the couple have since invested in improvements to the physical space and taken on the challenge of reinvigorating it by putting a renewed emphasis on the quality of the food and hospitality. ‘Our philosophy is to support local farmers, cheese makers, wineries, fisheries, potters and artists and uphold our commitment to the EAT LOCAL ethos. We wanted a place where we could have an extensive orchard and garden to supplement and showcase the amazing produce of the Fleurieu and Kangaroo Island. And while we’re not there yet, we have a plan!’ explained Jane enthusiastically.

I first visited Leonards Mill in the early 1980s. It had been lying idle and uninhabited for many years until purchased by architect Dave Grieves, Moira Morre and Christine Maher. I remember the building’s impressively tall chimneystack being completely covered in thick ivy … that the new owners were finding difficult to remove. Their vision for the building was ambitious for the time, requiring extensive and

Two newly-recruited staff members are helping Jane and Alan bring their plan to fruition. Husband and wife team Brendan Wessels (Head Chef) and Lindsay Durr (Pâtisserie Chef) have recently arrived from Victoria, where for three years they worked in the kitchen of renowned chef Alla Wolf Tasker at the Lakehouse resort in Daylesford. Jane and Alan couldn’t have asked for a better pair to help them achieve their >

Built on the banks of the Parananacooka River, the Mill is nestled in the hillside at the crossroads of the main road to Cape Jervis and the turnoff to the nearby beach. The scene is picturesque and verdant and a real contrast to the barren landscape of the hills above the valley.

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Above: Chefs Lindsey Durr and Brendan Wessels.

dream for Leonards Mill. For the young couple ready to make their own mark in their own kitchen, to be able to live and work in such a beautiful part of the world with such ready access to excellent produce was a dream come true. ‘We feel so lucky to be working with Jane and Alan’, explained Brendan. ‘After all our years of travelling and working we feel we have arrived!’ Preliminaries over, it was time to get down to the business of tasting the new menu the young chefs had been developing and trialling since their arrival a few weeks earlier … and from the first dish we were served I knew we were in for something special! The menu was written simply, understating the carefully thought-out combinations of flavours and textures that were to come! We started with a plate of kingfish sashimi, chargrilled octopus, fennel aioli and pickled cucumber balls spiked with sprigs of mint and served with a crisp, dried-mint-dusted wafer. This was followed by another seafood dish so perfectly cooked it literally brought tears to my eyes. Billed as market fish, the very fresh red snapper we were served on the day had been pan fried and placed on a light vichyssoise made from mussel stock and served with slices of waxy potato, leeks and mussels. It was simply the best seafood dish I have ever tasted. We were also served a dish of pork belly and a dish of lamb cooked two ways. These dishes were also hard to fault. The food was beautifully served in and framed by the pottery plates made by local artist Mark Pearse, confirming Jane and Alan’s commitment to supporting local artists. Meanwhile Jane’s husband, Alan, was busy serving wines he’d paired to each dish. I can only suggest that guests who are likely to seriously imbibe might want to take advantage of the accommodation available >

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Two newly-recruited staff members are helping Jane and Alan bring their plan to fruition. Husband and wife team Brendan Wessels (Head Chef) and Lindsay Durr (Pâtisserie Chef) have recently arrived from Victoria, where for three years they worked in the kitchen of renowned chef Alla Wolf Tasker at the Lakehouse resort in Daylesford.


Above left: Owner Jane Mitchell ensures no detail is overlooked. Top right: Kangaroo Island lamb, white onion puree, charred shallots and beach succulents. Above right: Pastry chef Lindsey creates complex and delicious desserts. Below left and right: The character filled rooms at Leonards Mill.

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Above: Patrons can relax and have a drink at the bar prior to dining.

on-site, across the road, or just up the road at Wirrina where new owners are also in the process of upgrading their newly-acquired resort. But I digress, because it would be a crime not to mention the exquisitely presented and delicious desserts created by Lindsay, the new kitchen team’s pâtissier. Again desserts were described simply but the Buttermilk cream, Ligurian honey, apple and oats and the Peanut parfait, banana and black sesame arrived like works of art to complete our very memorable meal. Another couple dining with us that day had ordered the ‘The Miller’s Plate’ (a selection of locally-sourced produce and ingredients) from the Simpler Fare menu offered alongside the à la carte menu and a snacks’ menu – it, too, looked delicious. It turned out that the couple,

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who kindly let us photograph their lunch and shared a taste of our lamb, had celebrated their wedding anniversary at the Mill twentyseven years ago and had decided to return to the Mill to celebrate all over again. They were happy to report the experience had exceeded all expectations! As I prepared to leave, I noticed two locals sipping after-work beers on the deck in the late afternoon sunshine and I couldn’t help thinking that while the service at Leonards Mill was efficient and knowledgeable, it was the real warmth of the hospitality that shone through. It’s clear that Leonards Mill is again in safe hands and so are its guests. I can highly recommend making the journey over the hill and down into Second Valley to experience some of the magic on offer.


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Everything you need to know

(whether you like it or not) about goat cheese Story by Leonie Porter-Nocella. Recipe by Billy Doecke.

Chèvre is from the French word for goat ... so it’s cheese made from the milk of goats. Goat cheese was probably one of the earliest-made dairy products and in its plainest form is made by simply allowing raw milk to curdle – then draining and pressing the curds. Cow’s milk and goat’s milk have a similar overall fat content, but a higher proportion of medium-chain fatty acids, such as caproic, caprylic and capric acid (capra being Latin for goat) gives chèvre its characteristic tart flavour. As a rule chèvre isn’t as ‘goatie’ as goat curd, but softer, and not as salty as the feta. Goat milk is often consumed by those with a low tolerance to cow’s milk, since it is nearer to human milk than that of the cow. Although ‘we’ have historically tended to favour the cow, goat milk and cheese are preferred in much of the rest of the world; and since goat cheese is often made in areas with limited refrigeration, aged goat cheeses are often treated heavily with salt to prevent decay. As a result of this, salt has become associated with the flavour of goat cheese. However, many chèvres are coated with a sprinkle of ash, since ash reduces the acidity on the surface of the cheese. Originally the ash was sourced from oak charcoal, but these days a food-grade activated charcoal ash is often used – which is sometimes salted but generally tasteless. The ash is helpful in mellowing the acidity to promote *affinage and produce a more enjoyable cheese. It also helps make the cheese surface more conducive to the growth of moulds – which add complexity to the overall flavour. *But just how does the affineur affiner? It all starts with sourcing. A young cheese may not display faults until it matures, so the selector has to taste ‘in between the lines’ to discern the real gems. Then the ‘chosen’ cheeses must be nurtured, brushed to keep the rind breathing properly, flipped to distribute minerals evenly and washed to keep moisture. However, no matter how wonderful, it’s a mistake to confine goat’s cheeses to your cheese board. They are also great for cooking and work well in both hot and cold dishes. They can really pep up many a baked dish, omelette, pasta or salad. And as seen below, even to impart a wonderful complexity to risotto!

Zesty winter risotto Ingredients: 250g Swiss brown mushrooms, sliced thickly 2 cups pumpkin, diced into 2cm cubes 1 leek, finely sliced 2 tsp crushed garlic 750ml to litre of hot vegetable or chicken stock 1 cup of dry white wine 1.5 cups Arborio rice (rinsed) 28

Photo Courtesy of Woodside Cheese Wrights.

½ pat (approximately 75 grams) of ashed goat chèvre 1 large lemon, zest only ½ bunch flat leaf parsley, leaves chopped 1 tsp butter + ‘dollop’ of olive oil – always add olive oil to the pan when you melt butter for frying. The oil stops the butter from burning, meaning you can cook it longer without risking an acrid, burnt flavour to your meal. Method: 1. Melt the butter with a good dollop of oil over a medium heat. 2. Sweat the leek in the butter mixture until it starts to turn translucent. 3. Add the mushrooms and fry until almost cooked, then add the rinsed rice. 4. Cook rice until it turns slightly translucent with a white core. Add wine and stir until it has been absorbed. 5. Add the pumpkin, garlic, zest and 1/3 of the stock. Stir well. 6. Continue stirring until the stock has been absorbed, then add another 1/3rd. Repeat until all the stock has been absorbed. The risotto should be thick but not gluggy … although not dry. (The Italians prefer it all’onda – wavy – meaning slightly soupy.) Test the rice (one grain between the teeth) at this point to ensure it has cooked all the way through, and add a little bit of hot water if i t still needs a bit longer. 7. Stir through the cheese and parsley. Stir until cheese has melted then serve immediately with a drizzle of olive oil and salt and pepper to taste.


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Personification of our region Miranda Lang talks to Pip Forrester about the certain ‘je ne sais c’est quoi’ that makes her a bit of a mystery ... Photograph by Heidi Linehan.

When we think of local heroes in the region one name always seems to make the list. If you don’t know her personally, surely you have heard the name Pip Forrester – especially if you are in the food and/or wine business. I first met Pip in 2011; so no, I haven’t known her long, but over the last few years I have had the privilege of getting to know her well. When I first met Pip, I will admit that I thought ‘does this lady even like me, she seems so tough?’ I quickly learnt that she likes everyone (mostly), and yes she is tough! Being a non-local and someone that did not fully understand good food I had a lot to learn, and Pip was the perfect person to guide and teach me. With her vast experience, her local knowledge and her unwavering passion for the region, Pip was a perfect addition to the Fleurieu Peninsula Tourism Board. When considering where to take their holiday it became apparent that food and wine experiences rated highly on the interests of potential visitors (both domestic and international). As it happens, the McLaren Vale Wine Region offers exceptional, world-class wine … and the menus’ emphasis on regionally-sourced produce is a feature in most of the highly regarded restaurants, cafes and cellar doors throughout the area. As a long-standing member of the community Pip knows all the winemakers and food producers and is central in bringing them together to deliver the flavours of the region. She has been instrumental in working with like-minded (and not so) people for the betterment and growth of businesses key to the industries in our local communities. Pip is originally from Sydney, but one could mistake her for being from somewhere in Europe. She has certain ‘je ne sais c’est quoi’ that makes her a bit of a mystery. Raised and educated in France, it is little wonder that she has a penchant for the better things in life. Culturally savvy – having lived in Tehran, England and New York – Pip has acquired a love of food from her wide-ranging life experiences. There is something to be said for having attended Le Cordon Bleu in Paris: she was trained by the best to represent the best! On her return to Australia Pip chose to live in South Australia and is now truly one of our favourite imports! After a number of years in the education sector working at the Teachers Registration Board and then at Flinders University, it was time for Pip to get back doing what she loves most: working with food!

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In 1988 Pip lived the dream, becoming the owner of the Salopian Inn, which she managed for sixteen years. Pip’s obsession with all things food-related includes the quality, the delivery, and the purity of it. As she describes it: ‘Food is important, food is integral to our life. It facilitates family, it facilitates friendships; it’s the essence of what it’s about.’ At the Salopian Inn, Pip was not only able to deliver, but to make her dream a reality. In sharing her experience of all things’ ‘food’, Pip wanted to take things to another level. After her years at the Salopian Inn and running the catering for Hardy’s at Reynella, she was ready for something new. An idea to operate a residential cooking school came to realisation when she became the inaugural manager of the Chapel Hill Retreat. This became yet another way for Pip to disseminate her knowledge of food along with the wine and other great qualities of the region. With all her energy and commitment to educate about quality food, Pip has worked untiringly with local communities and various committees to ensure the message on the importance of food was delivered through a strong voice. She has been on more committees and boards than most would think possible. From the Fleurieu Arts Prize, McLaren Vale Grape Wine & Tourism, Fleurieu Food, Fleurieu Peninsula Tourism, Willunga Market, Adelaide Central Market, and the Southern Adelaide Economic Board she has had an enormous impact on the value of quality food and service across South Australia. Pip continues to share, guide and drive the significance of regional produce and food. Her influence in the community, the region and the State is immeasurable. Recently, after sitting with Pip indulging in a glass of wine at her beautiful home in Willunga, shared with partner Tony, I appreciate that although this lady has achieved so much she is still willing and capable of giving even more. Everything she does is a result of her love of food and commitment to help others. Yes, we are truly fortunate … some may even say blessed … to have heroes like Pip who continue to emphasise the importance of food and the need to tell a story and share the experience. Everyone who knows Pip looks forward to her next adventure ... because we just know there’ll be one!


Above: Pip Forrester at home in her kitchen. 31


Book Reviews by Mike Lucas.

a bookseller, each chapter is cleverly and appropriately prefaced by a personal synopsis of one of A J’s favourite tales. Somehow, both simple and unpredictable, this story is very human and altogether heart-warming, justifiably described on the cover as unforgettably moving. If it has a message, it is that given the right plots and sub-plots, people can and do change.

Look Who’s Back by Timur Vermes

Published by MacMillan Australia ISBN 9780857052933 $29.99

The Collected Works of A J Fikry by Gabrielle Zevin

Published by Hachette Australia ISBN 9781408704622 $26.99 A human life is an accumulation of short stories, and who better to attest to this than the Alice Island bookshop owner, A J Fikry. Spiralling down into the depths of alcoholism after the tragic death of his wife, A J (as sales rep, Amelia, rapidly finds out) is not a pleasant person to be acquainted with. And tragedy continues to plague the bookseller’s tale when his prized, priceless, original Edgar Allan Poe manuscript is inexplicably stolen. But, as with any literary collection of works, there is always the opportunity to move onto the next story and A J discovers a purpose in life when he returns to find Maya, a baby girl, abandoned in his store. What transpires is uplifting, funny and poignant, as new relationships are written in the various modes of parent, child, friends and lovers involving the endearing characters of Alice Island. Being 32

this story is in observing his strategic mind filling the gaps between the two periods with carefully calculated, but very incorrect, hypotheses. The story is cleverly told in the first person, inciting incredulity, instead of anger. The book’s surprising genius, although somewhat disturbing, is the ease with which Hitler is slowly accepted into modern society; despite, or even because of, his high profile media rants. This novel will make you laugh, albeit nervously, because despite all of humanity’s recently-gained knowledge, many of the narrow opinions voiced by the reawakened Hitler can still be seen on media platforms today.

Timur Vermes’ satirical account of one man’s view of life in modern Germany is daring and cynical. The cynicism comes from the main character’s analytical view of the media-hungry world that controls the way in which we behave and think today. The daring aspect is borne of the fact that this main character is none other than Adolf Hitler, who awakes, in 2011, on a stretch of parkland – dressed in full military regalia. Herr Hitler then attempts to account for the very different aspects of life in relation to how he left it in 1945. The delight of

Foreign Soil

by Maxine Beneba Clarke Published by Hachette Australia ISBN 9780733632426 $24.99 The winner of the 2013 Victorian Premier’s Unpublished Manuscript Award, this collection of short stories centres on the hardships and hurdles that the promise, either the threat or the actuality, living on foreign soil presents. Sometimes the ‘foreign


soil’ is literal, sometimes metaphoric, but each raw-edged story captures the difficult and often disturbing lives the characters have led and the choices they have made in order to survive and keep going. Setting the tales in differing time periods and in various parts of the world, Maxine Beneba Clarke tells these stories with an eerie empathy, sometimes writing in a colloquial narrative, which although an initial challenge, becomes a necessary ingredient in the finished and refined product. Prejudice, ignorance, resentment and disappointment are the main themes of these stories, but there is also a counterbalancing whisper of hope, redemption and salvation. From modern-day Sydney to Jamaica of the 1940s, individuals are cast out of the conventionalities that surround them to either suffer or prosper in the alienation of their new worlds. If your mind has been even slightly closed to the journeys some people have taken to reach the point where your lives have touched, this book may bring you to a deeper understanding.

Lost & Found by Brooke Davis

Published by Hachette Australia ISBN 9780733632754 $26.99 Seven-year-old Millie has a Book of Dead Things. The most recent addition to it is her dad. When Millie’s mum goes off to a department store changing-room, she tells Millie to stay right where she is. And that is exactly what Millie does – for several days. When her mum doesn’t return Millie sets off on a journey to find her, picking up eighty-seven-year-old Karl and eightytwo-year-old Agatha on the way. Millie’s innocent view of the world allows her to ask questions that adults, with all of their learned inhibitions and social restrictions, would not dare to raise. Karl and Agatha, caught up in Millie’s mission to find her missing mother, ultimately learn to question their own lives and to regret their missed chances in life. This novel lives up to its name in so many ways and it is gratifying to see two members of a written-off generation throw

situations arise and Adam soon finds himself having to work on his and Sam’s relationship, in addition to the complicated dynamics of his struggling family. The book explores how humour can be used to heal or hurt, and it’s useful to see a romance written from a boy’s point of view. But a message for the boys: don’t let the romance put you off. There’s a lot more to this story and you just have to be hopeful that you never have to suffer the same embarrassing experiences as Adam.

away the ties that bind, and learn to live again. Wonderfully funny and frank, Brooke Davis portrays life perfectly from both ends of the age spectrum. Knowledge does not necessarily pass from the old to the young, and innocence can offer a clarity that age is often lacking.

Tigers on the Beach by Doug MacLeod

Published by Penguin Group (Australia) ISBN 9780143568520 $17.99 With a stunningly original cover, Doug MacLeod’s teen novel is a light-hearted account of first love, teenage angst and family bonds. Thirteen-year-old Adam prides himself on being the assistant manager of his parents’ holiday cabins. He has a mischievous brother with Asperger’s, a close relationship with a joke-wielding grandfather and a crush on Sam, a girl he thinks would ‘never look twice’ at him. When Adam’s grandfather suddenly dies the family begins to fall apart. A chance meeting with Sam and a subsequent date is exactly what Adam needs to move on, but there always seems to be something in the way. Awkward 33


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Aged to perfection Under the sympathetic care of Campbell and Anna Haig, historic Waverley Estate has evolved into a high-end tourist destination on the Fleurieu. Story by Merenia Vince. Photographs by Robert Geh.


The Waverley Estate onsite cellar door and gallery is humming on a Friday afternoon; one cheerful bunch already in weekend mode is tasting estate grown wines at the cellar door; while others enjoy a late lunch in the café or on the deck. At the homestead a bridal-white marquee is being prepared for a weekend wedding. Everyone looks happy to be here to soak up the amazing ambience. Historic Waverley is indeed a fortunate location. Its four sun-drenched acres, embraced by the Mt Lofty foothills, are blessed with a mellow Mediterranean climate. Westwards the Southern Ocean is a sparkling turquoise, and a mere kilometre away sits historic Port Elliot, one of the Peninsula’s most attractive townships. When the Estate, complete with vineyard, farm and buildings came onto the market in 2004, Anna and Campbell immediately spotted its potential charm. Ready for a change from corporate life in Adelaide, they purchased without hesitation and in just ten years, with wise management and loads of vision, they’ve created a vibrant tourist hub. They began by thoroughly refurbishing the historic house and outbuildings, creating much needed premium luxury accommodation for the Peninsula. Surrounded by vineyards, they also turned to winemaking, using Waverley Estate-grown grapes; and by 2010 were selling under their own label in conjunction with their other vineyard: ‘Thunderbird Wines’. Waverley’s centerpiece is a small, rather perfect Georgian villa, cocooned in heritage garden and hidden beyond an avenue of historic olive trees. Anna and Campbell have restored the property as boutique accommodation, with elegant yet restrained décor. ‘We took care to let the heritage textures – the timber floors, slate flagstones, deep windows and lofty ceilings – speak for themselves.’ They’ve furnished with reference to French provincial, with a touch of Scandinavian. Restored vintage chandeliers from 1940’s France add glamour to the main bedrooms and lounge. Keen art and furniture collectors, the Haigs have skillfully introduced a contemporary element with colourful paintings by notable South Australian artists. Nestling behind the main house is a constellation of outbuildings; former stables, barns and one of South Australia’s oldest schoolhouses; which are now converted to exquisite guest suites. >

Previous page: The centre piece of the estate; the Georgian villa. Above right: The treelined driveway leading to the estate. Below right: The picturesque herb garden. 37


Above: The rear entrance foyer looking into the well-appointed country kitchen. Next page: One of the beautiful bedrooms at the Waverley Estate.

Waverley was lived in and loved right up to the 1960s, then, following a failed sale, it lay empty for nearly thirty years, falling into disrepair. Anna and Campbell are the latest in a series of owners to rehabilitate the property and in the last few years have done further improvements, currently completing a major refurbishment, to bring the accommodation to a premium luxury standard. These small storybook-style quarters add a sense of allure to the property, each building unique and all opening onto the graceful garden and curvaceous paved courtyard. The most captivating are the cosy loft and stable/schoolhouse conversions – nostalgic quarters that would capture the imagination of the child within. Just remember to pack your Enid Blyton books ... Waverley’s main villa has seen many evolutions and has a welldocumented history. It began life as a modest cottage built in 1856 by British settlers who named the house after their home region in England. But it was the second owner, George Anstey, an enterprising schoolmaster, who made the greatest improvements, establishing the gentlemen’s residence we see today. Schoolmaster Anstey began by opening his own school: ‘George Anstey’s Academy for Young Gentlemen’ in Waverley’s small barn, offering local boys education in the ‘English Style’. Now transformed into a luxury guest suite it still doesn’t take too much imagination to picture young boys toiling over their calligraphy, double entry bookkeeping, and the classics. The school must have been a reasonable success. George Anstey was soon able to augment the main cottage, adding a grand entry hall and two, high-ceilinged front rooms. Outside he created a smart facade of bluestone with red-brick quoining and built an elaborate sandstone portico, complete with castellation. Waverley was lived in and loved right up to the 1960s, then, following a failed sale, it lay empty for nearly thirty years, falling into disrepair. Anna and Campbell are the latest in a series of owners to 38

rehabilitate the property and in the last few years have made further improvements, currently completing a major refurbishment, to bring the accommodation to a premium luxury standard. Waverley’s accommodation includes liberal use of the estate – including its four acres of romantic garden, large swimming pool, cosy fire-pit and a gourmet kitchen. Anna and Campbell have noticed that guests often get so immersed in this idyllic retreat that they don’t leave the property at all during the course of their stay. Privacy is a feature when staying at Waverley. Being at the end of a long driveway, the guest accommodation is pleasantly secluded. Because the villa and outbuildings are booked as one whole, guests only ever share the property with their own party. This makes it the perfect place for family gatherings, reunions, and weddings, where individuals have their own suites yet enjoy the Estate as a group. Waverley is also becoming renowned for its gourmet-cooking weekends under the tutelage of Italian-speaking chef Renato di Stefano. The acres of cultivated garden at Waverley are a charming mix of the old world and the Mediterranean and holds layers of history. A grand old Morton Bay fig, pear, mulberry and almond trees dating back to the late 1800s languidly frame sweeping lawns. Anna and Campbell have added their own romantic theme by planting lavenders, succulents, rosemary, candle pines and white roses – striking just the right note between the heritage nature of the Estate and the Mediterranean climate. No.58 Cellar Door and Gallery is the Haig’s latest venture. Located well away from the main house towards the front of the property, it has grown in reputation as a creative and gourmet hub. >


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Above left: The grand front entry looks into the light filled living room. Above right: Restored vintage chandeliers add glamour. Below: Beautiful green wine bottles.

Along with wine tasting and a comprehensive café, No.58 also includes an elegant art gallery featuring paintings, ceramics, glass and jewellery by Australian and international artists. Anna, a gifted ceramicist, also shows her own work here. Anna and Campbell designed and decorated No.58 themselves, taking care not to intrude on the historic nature of the property. Essentially a long, elegant barn with a pitched roof, the inside is an artful combination of the modern and rustic, featuring recycled timbers, concrete floors and corrugated iron. Huge green former wine vessels are key to the décor, along with relaxed French farmhouse furniture. The Haigs have enjoyed the challenge of creating a new market and seeing No. 58 go from strength to strength. ‘It proves the old adage: build it and they will come’, Campbell observes. He encourages others: ‘if you’ve got good ideas you should follow them and be confident they will work’. The relaxed way of life at Waverley has been good for the Haig family. Apart from Waverley, Anna and Campbell live in an architecturallydesigned home among gum trees, native gardens and the main Thunderbird vineyards. Anna’s ceramic studio is here and the rural setting provides constant inspiration for her art. Their son Owen enjoys a free-range life, fishing for trout in the dam, swimming at the beach and caring for a menagerie of pets on the farm. Campbell revels in the variation and challenge that comes with running a multi-faceted business and answering to no-one. Also, ‘there’s immense satisfaction in creating a quality tourist destination ... seeing people come and enjoy it is very rewarding’. Indeed, the Haigs are to be commended: the Estate is a true asset to the Peninsula.

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Above left: The stables. Above right: All of the rooms are adorned with the Haig’s art collection. Below: All of the buildings on the estate have been impeccably restored.

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Photo courtesy Heidi Linehan

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Wirrina Cove Resort is BACK! Change of ownership and a multi-million dollar renovation brings the hotel, golf resort, conference facility and function centre back to a standard worthy of the breathtaking part of Fleurieu coast it occupies!

The Winery Door is about delivering quality wine at an affordable price, directly from our winery door to your front door. We are a ‘new cellar door’ in the old cottage on the Lloyd Brothers property. Open Friday & Saturday 11-4. Or by appointment. 34 Warner’s Road Mclaren Vale buy@thewinerydoor.com.au www.thewinerydoor.com.au 8323 8792

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Delight all your senses and also embrace live music, and an art gallery amongst lawns, gardens and vineyards! The cellar door for Brick Kiln wines and Vale Ale craft beers is set in an ambient courtyard. Open Wednesday to Sunday from 9 to 5 190 McMurtrie Road McLaren Vale Phone: 08 8323 8994 / 0417 814 695 redpoles@redpoles.com.au | www.redpoles.com.au A perfect destination for intimate weddings, a family getaway or a corporate function. For personal bookings, your function or event, contact Mr Rajesh Kashyap or Sahil Chaturvedi directly. For more info on Wirrina: wirrinaresort.com.au or for more on the new ownership – the VR Group of hoteliers – visit: vrhotels.co.nz.

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Above: Dee demonstrates an advanced asana.

Leonie Porter-Nocella on Dee Reynolds’ (DeeVine Studio) somewhat

Rocky road to achievement Photographs by emme jade.

Dee’s amazing journey began when she first set foot in a gym ... as an overweight, self-conscious 19-year old seriously lacking confidence and working in the child care sector. She felt at that time that there was no way she could do what these people were doing. But none-the-less she joined in and that was the day her love of fitness began! Propitiously for Dee, her boss at the time must have seen a spark of potential in her and ignited the flame that initiated the tiny, tentative steps towards a transition from participant to instructor. While teaching group fitness classes she continued to work as a child care worker and out-of-school-hours care director. As a direct consequence of the step into gym classes, she met her fitness instructor husband, subsequently married and had two children. But life has a way of winding its way from cause into effect, and so it was that during pregnancy she discovered yoga – and brought a whole new element into her life – even quite literally changing its direction! Her passion for group fitness and for working with children was so strong that she kept considering ways in which she might be able to combine them. That was the inspiration for funkyfit kids. She trademarked the name, bought the equipment, printed brochures, 44

set up a website and began by walking into every school in the area to become acquainted with the principals. That was seven years ago and funkyfit kids went from zero to 10,000 children in the first year of business. She now has a team of instructors and three programs – funkyfit kids, funky yoga kids, and funky gymnastic kids. Her mission statement of ’Encouraging children to believe in themselves and to shine with self-confidence’ is what she and her team set out to accomplish every day in schools, kindergartens, child care centres, vacation care programs, fitness clubs, community centres – and even in parks and homes for birthday parties. Along the way she’s picked up prestigious awards and various business achievements too numerous to mention here. In keeping with her philosophy of ‘giving back to the community’, she has now commenced ‘free’ and ‘donation only’ classes and workshops – not only for the public, but also within schools for the purpose of raising children’s self- esteem, bonding them together and breaking down communication barriers that may exist between parents and children. This is her way of giving back to a community that has been so supportive of her.


Above: On set. Recently Dee was chosen to be featured in a documentary called Behind the Shakes. Produced by the Michael J Fox Foundation – Shake It Up Australia, the documentary focuses on two Australians living positively with Parkinson’s disease.

However, something was not quite right with Dee: something that had gradually become more concerning over the course of several years. Although she ‘knew’ something wasn’t quite right, over time she’d had many doctors tell her that it was nothing, offering not-sohelpful suggestions such as vertigo, chronic fatigue and glandular fever. But as the symptoms persisted, even worsening over time, she was eventually referred to a neurologist. The neurologist asked her to walk in and out of his office several times – obviously so that he could observe the way she walked – and when he informed her that her left foot dragged, her right arm didn’t swing and that she took a massive arc around the door-frame when walking into the office, it was a total surprise to her! But it certainly came close to explaining why she kept walking into things, often tripped and had almost no spatial awareness. His diagnosis: Parkinson’s disease. Hearing that she’d have to medicate four times a day was rather overwhelming ... yet it was actually a miniscule amount compared to her current dose ... which will be increased over time. However, she finally had a rational response to the symptoms that had been with her over the last 15 years – and which would now decrease and slow down with this medication. But she had no way of anticipating how ill she would feel during the gradual increase to full dose. But not one to be stopped by a bit of inconvenient shaking, she’s now designed a class for fellow ‘Parkinsonians’: called ‘Movers and Shakers’ at DeeVine Studio (in Aldersey Street behind the McLaren Vale Hospital complex) where there is also a comprehensive array of experts offering massage, Pilates, nutrition advice and other related wellness therapies.

Above: Dee in her studio.

Her story told, Dee’s ‘take home’ message to anyone who is facing an incurable illness, or even if you just know of someone who is in that situation – don’t let them isolate themselves – encourage them to attend face to face meetings, participate in internet groups, phone calls, emails – or just let them know you’ll be there to listen … it can make all the difference! 45


Neil Charter visits Protea World and finds his

Senses working over-time Photographs by Neil Charter.


Previous page: A sea of Leucadendrons. This page above: Potted stock in the Protea World nursery.

Every weekend across the Fleurieu Peninsula local markets allow us to indulge our senses in a welcome confusion of noise, colour and smell as we wander among the randomly eclectic mix of stalls. At some time amid the hustle and bustle and sensory overload you may have found yourself staring at the magnificent flower heads of the King, Pink or Vanilla Ice Proteas or at the many varieties of stunning ‘firewheel’ Leucospermums clumped in bright bunches of orange or red on one of the markets’ most colourful stands. The flower power behind this hard working business is second generation protea grower brother and sister team, Richard Gibson and Tina Bolton. Their farm, Protea World on the Yundi Road just outside Mt. Compass, is the state’s leading producer of proteas. Their success story spans nearly 25 years and three generations of family members where they have found the local climate, soil type, and aspect, mixed with a healthy dose of passion, the perfect environment for growing this South African native and national flower. The property was purchased in 1991 as a semi-retirement business interest by former Adelaide antique dealer Neville Gibson of Cavalier Antiques and the Armoury. His intent was to enjoy the 19-hectare property with wife Jill and revisit his love of farming, the seeds of which had been sown many years before at Cirencester Agricultural

College in England’s scenic Cotswold region. With an eye for opportunity Neville recognised the potential of the property with its acreage, water, sandy loam slopes, proximity to the Victor Harbor Road … and most importantly, the start of a small patch of proteas that had already been planted by the previous owners. Now that Neville and Jill are enjoying retirement in Victor Harbor, Richard and Tina have carried on and continued developing the family business. ‘In the early days we would be up at 5am cutting and sorting the best flower stems for the export market. The export buyer would have our flowers on a plane that day to places like Japan and Korea, and even Europe.’ Richard recalled. ‘Export became too demanding, requiring enormous energy with diminishing profit margins. At times of high demand we would buy in from other growers around the state; even flying in proteas from Kangaroo Island to a local airstrip. When Mum and Dad decided to call it a day and hand over to us we realised we needed to sometimes cut out the middle man, so the export of flowers dropped off as we realised there was a good business to be had locally. Nurseries are our main source of income and we work very hard at meeting their needs in price and product.’ One of the significant achievements at Protea World has been the development of propagation techniques that work in situ with the area. Many have tried, but have not been able to replicate this > 47


Above and below: Richard selects stock for the third party nurseries. Bottom: Richard’s wife Kim helps out at the markets.

feat, while Richard justifiably guards the years of trial and error he has invested in gaining this intellectual property. He humbly acknowledges that many other growers come to him to request he strike a particular plant for them for propagation as they have not been able to achieve it. He said that one day he really should write a book that reveals all he has learnt; although that day may be a little way off yet. However, no matter how secret the magic recipes for successful propagation may be, Richard and his sister Tina are more than happy to share their advice for those would-be growers, and their website provides invaluable advice. While nurseries and propagation provide the bread and butter for Protea World, local farmers and produce markets have become an excellent place to offer their cut flowers and plants. ‘Every month we have different proteas that come on-line in terms of flowering, and this provides regular interest for buyers at the market. We often bring Mum and Dad out of retirement for a day or two to help out along with Tina’s partner and her two boys and Kim, my wife. It’s a real family affair. The markets give us the opportunity to find out what people like – and while it may be nice pocket money, it’s fundamentally our business research arena.’ Protea World plants are growing in hundreds, if not thousands, of South Australian and interstate gardens. As we stood overlooking Richard and Tina’s thriving business, Tina made the comment: ‘If you can see the pleasure one bunch of Proteas brings someone at the market, just imagine how we feel coming to work with all these.’ With the warm autumn sun rising over the gentle slopes of the Yundi Valley and flowers all around us, I understood completely. For further information about opening times, Proteas and how to grow them visit: www.proteaworld.com.au

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Offcuts beware! Petra de Mooy talks to Corey Dodd about the painted blockheads he calls ‘Wooden Thieves’. Photographs by emme jade.


Previous page: Softwood – Kaori, Claire, Cerise and Rose Peacock. Above: HardWood – Woodstock and Nacho.

Corey Dodd made a sea change from the Hills to Victor Harbor with his wife and three children about five years ago, citing ease of lifestyle and proximity to amenities in the town as the deciding factors.

more responsibility so went back to TAFE to complete a Diploma in Graphic Design. ‘I’ve always been drawn to graphics and illustration – the skateboard art of Ed Templeton and the band-posters art of Raymond Pettibon – but it took me a long time to realise that it was actually art. I just liked those things and had them around me ... if that makes sense.’

‘There is a real genuineness with being welcoming here and people on the whole are just happy.’ He also finds the diverse socio-economic levels in the town create a more varied environment in which to find inspiration.

Although he has dabbled in the more traditional ‘paint on canvas’, the straightforward and honest approach of creating a piece of art on a cast-off, or what may have been destined for fuelling the fire, seems to be part of the appeal of the ‘Wooden Thieves’.

Corey runs Elk Creative Graphic Design from his home office in Victor, and has been teaching himself to paint in his spare time. Corey grew up in a ‘crafty’ household with his Mum being ‘handy and creative’, but he insists that his choice of career was not so much a selection but a logical progression. ‘It was always just something that I did.’ In high school he studied both design and art but gravitated more towards design, preferring the parameters and restrictions of this discipline over the more open-ended direction of an art practice. ‘I think that is why I like the wooden blocks too’, he says ‘it gives you that parameter of the size and shape and there is no background to worry about.’ After high school Corey went on to study provocation printing and pre-press, but after working in the industry for a while he wanted

‘My six year old daughter will often pick them up and take them to her room to show her friends.’ The formal distance that is created when you hang a canvas on the wall is diminished by the fact that they are sitting on a cabinet or a table and that they can be picked up and moved around or be handled. ‘I like the wood to be small enough that it will not be useful for anything else, but I also like them to be thick enough that they can stand up so that they do not have to be hung on the wall.’ The main characters Corey portrays are representative of things he grew up with like super heroes; Star Wars’ characters; his affinity for salty old sea dogs; characters from movies that he idly doodles; the mystery girls that just ‘come out of the wood’ and his fascination with Nacho Libre. Corey mainly uses Instagram and Facebook to show his works, but was recently featured in a Batman-themed exhibition at the Espionage Gallery in the city as well. He does not need to sell the work, but he does sell them occasionally if someone sees a particular ‘Thief’ they want and contact him to ask if they can buy it. > 51


Top: Corey Dodd with Dustin and Rose Peacock. Above left: Aabel, Zues, Dustin and Lemmy. Above right: Chewy, Wicket, Boba Fett and Stormtroopers.

‘I really only started painting about 18 months ago. My in-laws were renovating and there were some off-cuts left over and I decided to paint them.’ Everyone he knows now brings him wood and even his offspring have gotten into the act, with the ‘painting room’ often having two or three of them working alongside him. ‘It can get a bit crowded, but ...’ Corey is the epitome of laid-back and the work he creates is a reflection of his observations … and an honest portrayal of the

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characters he finds himself attracted to. It is not craft, maybe it’s not even art, but it is fun and they are appealing and Corey seems to comfortably inhabit the character and style of this ‘folk’ art. The ‘Thieves’ may also be seen during the SALA Festival at Rosemount Estate and Corey is launching a new website: woodenthieves.com.au/


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Threads of the Tapestry James Howe unravels some of the history and colour of this beautiful McLaren Vale winery.


Previous page: In the Barrel Room. Above: Relaxing on the deck.

A few sparrows flit about in the trees; a tractor dawdles its way up Oliver road. The back lanes of McLaren Vale aren’t exactly going off at 10am on a Wednesday morning; but there’s no getting bored. It’s all about the view here. And oh, what a view. Acres of fields, vines, and olive groves fall away at the feet of the Tapestry Wines cellar door balcony, interspersed with farm houses and stands of autumnal trees. Gulf St Vincent twinkles blue in the distance. ‘We reckon we’ve got one of the best spots in McLaren Vale’, says marketing manager John Taylor, stepping out onto the balcony and extending a hand. Funny, I was just thinking the same thing. But in 1997 when South Australian millionaire Robert Gerard bought Tapestry (previously known as Merrivale) it wasn’t for the vista. Gerard — whose grandfather Alfred established South Australian electronics company Clipsal in 1920 — had eyes only for the fruit. At the time he was the owner of neighbouring McLaren Vale winery Chapel Hill, and Tapestry’s superb vineyards provided grapes for his Chapel Hill wines. Meanwhile, the Tapestry brands lay dormant.

But, three years after buying Tapestry, Gerard decided to sell Chapel Hill. Retaining Tapestry, he revived the brand, hiring staff and searching for a winemaker capable of making the region’s finest wines. He ended up tracking down esteemed winemaker Stephen Pannell via a mutual contact. ‘Warren Randall (CEO of Seppeltsfield and a major producer of bulk wine in McLaren Vale) introduced me to Stephen as the man we needed to take the next step’, says Gerard. ‘He came and saw me and said this is what the project is – how can you effect it?’ recalls Pannell. A McLaren Vale local, Pannell accepted Gerard’s invitation to help reinvent the Tapestry label. Today, he continues to make his own wine under the label S.C. Pannell, and consults for various wineries in SA and Victoria, combined with his work making wines for the boutique label Tapestry. Pannell believes that McLaren Vale needs rejuvenation in the kinds of wines it produces with his work at Tapestry reflecting his philosophy. ‘We’re moving away from excessive oak and ripeness — away from things that are artefacts of winemaking to things that speak of the place we live in’, he says. ‘The only unique thing you have is the place you come from – that can’t be copied by anyone.’ Undoubtedly, the uniqueness of Tapestry is bound up in its vineyards; it’d be difficult to find better grape-growing territory in the Vale. > 55


Top: Newlyweds Meagan and Matthew Hill. Above: One of the best views in the Vale.

‘That’s one of Tapestry’s really strong points’, says Pannell. ‘You can’t make good wine from bad grapes, so that’s the major draw card of the vineyard resource.’ The winery has the enviable position of controlling two geographically separate vineyards. And although both are in McLaren Vale, they occupy very different climate and soil types. The two separate vineyards produce a broad range of varieties. The Oliver’s Road vineyard, just outside of the McLaren Vale township, was bought by winemaker Jack Starr in 1969, two years before he founded Merrivale Wines (which would ultimately become Tapestry). The vineyard, which cloaks the hills alongside the present-day cellar door, was already well established when Starr purchased it. The vines grow on red ironstone soil atop a bench of limestone, which is renowned for producing the finest reds in the region. ‘A lot of the best wines come from within that little patch’, says Pannell. ‘The Oliver’s Road vineyard is on one of the best sites on the ironstone soil.’ Today, the Oliver Road vineyard produces Shiraz, Chardonnay and Cabernet. In the 90s Tapestry was bought by John and Kay Light. Shortly afterwards, the Lights purchased a second vineyard in Baker’s Gully, just south of Clarendon high in the hills at the northern end of McLaren Vale. Although technically a part of the Vale, the area is geographically very different to the bulk of the region. Shiraz, Riesling, Cabernet, Chardonnay and Pinot Gris are grown there today. ‘The Baker’s Gully vineyard is exceptional in that it’s probably the best place to grow Cabernet in the whole region’, says Panell. ‘Baker’s Gully is a cooler expression, like Clarendon, which sits more with the movement of people towards more drinkable, more elegant styles of wine.’

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But although it’s difficult to beat Baker’s Gully for its elegance of expression, you’d be hard-pressed to find a better place to sip a glass of wine than at the Oliver’s Road cellar door. The aspect, coupled with near-perfect gardens (tended to by a full-time gardener) makes the winery a natural wedding venue. To capitalise on this, the management has added several spaces over the years, creating a venue that can handle a crowd in sunshine or rain. The cellar door opens out onto a giant deck, which facing west towards the ocean makes full use of the view. Typically, the wedding ceremony happens amid the gum trees on the lawn at the back of the winery, a beautiful space surrounded by vineyards, with the guests moving onto the deck to enjoy the view and a drink. As night falls, the party moves into a patio area. Roofed, but partly open at one end, the space is light and airy, prime for balmy summer nights. On cooler nights, a pot-belly stove stokes up an atmosphere and keeps the chill away. The old barrel room, adjacent to the patio, is currently being converted into a secondary space, which will act as a reception venue on cold, winter nights. The original winery, a somewhat rudimentary affair when Robert Gerard purchased it in 1997, is still buried somewhere deep inside the present-day complex. ‘Behind all of this is a tin shed’, says John. ‘We’ve just kept adding on to it over the years, expanding as we see the need.’ The weddings are a welcome source of revenue for the boutique winery, but they also provide other benefits. ‘We see it as a tasting exercise’, says John. ‘The more functions you have, the more people get to taste your wine.’


Lush by name & lush by nature!

Choice is yours at Lush Pastures. Choose one or more nights • or an all-inclusive package of ‘paddock-to-plate’ food with local wines and beers • or Bed and Breakfast only • or add dinner as an optional extra. Imagine unwinding in your own private lodge, relaxing in luxurious surroundings, indulging in delicious food and wine – while enjoying the sensational views and ambience of the Fleurieu. Andy and Cheryl will personalise the menu and experience to enhance your stay whether celebrating or simply chilling out. Book your personalised experience online at www.lushpastures.com.au or call 0411 286 377.

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Under the Radar Winnie Pelz meets Andrew Bovell and Eugenia Fragos at their home in the hills above Willunga. Photographs by emme jade.


Previous page: The view from their hill. Above: Andrew and Eugenia enjoying the morning light on the deck. Below: Andrew Bovell at home in the office.

After living in Melbourne until 2000, Eugenia and her husband Andrew Bovell felt a need to reconnect with family, to bring up their three children in a simpler, rural environment that allowed freedom and room to stretch. Fourteen years ago Eugenia Fragos came back to her Australian family roots. Her deeper roots are in Greece from where her parents migrated to Willunga, bought a block and planted olive trees. After living in Melbourne until 2000, Eugenia and her husband Andrew Bovell felt a need to reconnect with family, to bring up their three children in a simpler, rural environment that allowed freedom and room to stretch. The purchase of sixty acres of stripped-bare goatfarm overlooking the hills above Willunga was a leap into an impulsive, impractical, but stunningly beautiful abyss. On that first day Eugenia arrived ‘high with happiness’, three children in the car, and stopped at the gate to take in the view of the rolling hills and sea. Elated and charged with excitement, she took off down the steep and narrow driveway ... and charged head-on into a tree. The abrupt and sobering introduction to country living might have been seen as an omen by lesser mortals, but Eugenia and Andrew aren’t faint-hearted types. This, after all, was the dream they wanted to turn into reality. Today they laughingly admit that their three inner-city raised children were so freaked out by their new environment that for a whole month they didn’t venture past the fence around the house: and that their combined knowledge of farm and animal management was zero. Determined to restore bare property into a haven of trees and a productive garden, they planted thousands of eucalypts and other native species to bring the steep, barren terrain, torn by gully erosion, back to its natural state. They then planted a garden full of the fruits and plants that Eugenia’s mother had used in her traditional cooking. And they raised three creative children: Isaak who is studying Physics and Philosophy at University; Lilliana, studying Horticulture and Landscape Architecture; and Emmanuel who is currently completing Year 12. > 59


Above left: The studio. Above right: The couple have planted thousands of eucalypts and other native species to bring the steep, barren terrain, torn by gully erosion, back to its natural state.

All of this is achievement enough. However, the next part of this story describes what sometimes seems to be a South Australian trademark: the tale of two exceptionally talented people living quietly, ‘under the radar’ in their community, but with a creative output that has won them international recognition in their respective fields. Andrew Bovell is a screen writer and playwright − of international acclaim. His films have included A Most Wanted Man: an adaptation of the John Le Carre novel (due for release later this year); Strictly Ballroom, Book of Revelation and Lantana. Lantana won the award for Best Screenplay at the Australian Film Institute Awards, the Australian Critics’ Circle, the Australian Writers’ Guild, the London Film Festival as well as the Durban Film Festival. Another film, Blessed, won the Best Screenplay Award at the San Sebastian Film Festival. Similarly, his writing for the stage has accumulated a string of awards. The acclaimed adaptation of the Kate Grenville book, The Secret River premiered at the 2013 Sydney Festival, won six Helpmann Awards, including the Best New Australian Work and Best Play − as well as Best New Australian Work at the Sydney Theatre Awards. When the Rain Stops Falling is perhaps one of his better-known plays. Premiered at the 2008 Adelaide Festival and produced by Brink Productions, the production relocated to the Sydney Theatre Company and the Melbourne Theatre Company before touring nationally. The play has been produced by the Almeida Theatre in London and the Lincoln Centre in New York, where it was named Best New Play of the Year (2010) by Time Magazine. It has since been produced in Germany, New Zealand, Turkey, Japan, Canada and throughout the United States. Andrew is justifiably proud of this play and describes it as a deeply moving work both for the audience and the people who have been involved in its formulation and production. 60

The couple met when they were both students at the Victorian College for the Arts: he had come from Perth and was undertaking a course in writing, while Eugenia was studying acting and launching her career with the Melbourne Workers’ Theatre − known for producing edgy new works, and unafraid to make strong social statements. Both ran away from their backgrounds to be artists. Eugenia’s career has been in theatre, film, television and radio, working with acclaimed directors such as Julian Meyrick and Neil Armfield. In 2012 she played Violette in Bare Witness, which toured nationally; and in 2013 she was nominated for a Green Room Award for Best Actress for her role in Palace of the End. Recently she appeared in two State Theatre Company plays, The Memory of Water directed by Catherine Fitzgerald and Neighbourhood Watch by Lally Katz. She admits that being a woman and mother while trying to develop an acting career is a real challenge. Ruefully she comments that ‘very few women who were at drama school with me are still working’, but she adds that acting is more than a vocation: ‘it’s a passion’. Clearly, although raising her children in her chosen environment has also been a passion, the juggle has not been easy. She contemplates how coming from inner city Melbourne to settle on sixty bare acres was almost like replicating the migratory experience of her parents, yet in reverse. Living the dream has been a lot of hard work. But both Eugenia and Andrew recognise the strengths of a city like Adelaide and how it provides fertile ground for creative growth. As a place where it is relatively cheap to live and easy to get around, they describe it as ‘the perfect city for new work’ and reflect that internationally, ‘the most interesting work happens in small cities’. While both have worked with adaptation − particularly Andrew in developing screenplays based on novels − they both stress the vital importance of doing original work − and both believe that their most interesting and important work has come from their own ideas.


Top: Andrew and Eugenia. Above left: Eugenia Fragos at home in the office. Above right: The view looking east.

Up on the hill at Willunga overlooking the main house, is a studio where other writers ‘come to seek shelter’ and the theatre collective SIX began its collaboration in this place: cooking, eating and working together. Fuelled by the home-grown product, the olives, the figs and the warm hospitality, fertile ideas have blossomed.

Melbourne Workers’ Theatre as a great training ground for them. Their collaboration exists in many forms. Up on the hill at Willunga overlooking the main house, is a studio where other writers ‘come to seek shelter’ and the theatre collective SIX began its collaboration in this place: cooking, eating and working together. Fuelled by the homegrown product, the olives, the figs and the warm hospitality, fertile ideas have blossomed. They describe their existence as one of ‘wanting to take responsibility for our life’: like living without mains water and being dependent on the rainfall, growing your own fruit and vegetables; bringing up children to understand the fundamental elements of life, has all contributed to keeping them grounded and in touch with reality. The alternative, they reflect, might have been to disappear into the esoteric and rarefied world of the Melbourne ‘arty’ scene.

State Theatre Company, now in the capable hands of Rob Brookman and Geordie Brookman, is seen as a company that is interested in developing new work and supporting new writers. Similarly, the redeveloped SA Film Corporation, with its new studios providing an They are, however, very conscious of the dichotomy of their lifestyle asset that adds to the now famed South Australian locations and our outstanding post-production facilities, is producing films that are making and career paths. Andrew articulates the dilemma: ‘I love it here so much, but if I don’t get a dose of a big city from time to time I go their mark on the world cinema screen. stir-crazy’. The chance of that seems remote with Andrew’s Two South Australian films will be shown at this year’s Cannes Film exceptional ability as a writer being highly sought after both in Festival: Rolf de Heer’s Charlie’s Country and thriller, The Rover. Australia and abroad. Furthermore, there has been quite a bout of successful recent films, like And with the children almost independent, Eugenia is increasingly in 52 Tuesdays, which won awards at both the Sundance and Berlin Film demand. They are both interested in pursuing tougher social issues Festivals, The Babadook and The Infinite Man … and new television and developing a political voice through their work. ‘You want the work series − such as Anzac Girls. to be saying something, otherwise it’s not worth what we put ourselves Andrew acknowledges a sense of renaissance in the local film industry. through’ says Eugenia. It’s an interesting statement, giving a glimpse Independent film-makers are exploring new themes with a fresh into the constant struggle of creative endeavour and the down-to-earth sense of energy and South Australia is once again seen as a fertile, lifestyle they have chosen. creative environment. The decision to come to Willunga was partly driven by the need Two creative people in the same family can sometimes carry with it to reconnect with Eugenia’s family. Now the next generation − the certain tensions; but in this partnership working together has produced grownup children, Isaak and Lilliana, love coming back − having some particularly great outcomes. Both Andrew and Eugenia have endowed the place with romantic childhood memories. For Andrew worked in the collaborative model within their respective fields and and Eugenia the next step may well be somewhere in Europe, but a look back on the Melbourne years and their association with the return to the hills above Willunga will be a certainty. It’s home. 61


the court house food · wine · art

Normanville’s best kept secret

A LUXURIOUS HOLIDAY DESTINATION We invite you to experience the picturesque McLaren Vale through the McLaren Eye – a luxurious holiday destination perched on the hillside near Kangarilla. Stay, relax and indulge in the sweeping views, explore the surrounding wineries and enjoy sunsets on the deck. Whatever your plans are in the wine region, McLaren Eye offers the highest standards in comfort and service. Email: stay@mclareneye.com.au Telephone: (08) 8383 7122 Web: www.mclareneye.com.au

Open for brunch and lunch 7 days Open for tapas and evening meals Thursday to Sunday Fabulous food from the Fleurieu

The Court House: 52 Main Street, Normanville, South Australia Phone: (08) 8558 3532 Email: court.house@optusnet.com.au

Wine and dine in our gourmet cafe restaurant featuring local organic produce. Rejuvenate and revitalise with our advanced clinical treatments Come for a visit OR Stay in our elegant accommodation. Also available for weddings and functions. 

Cnr Stump Hill & Main Road McLaren Vale 5171 8323 8686 www.TheElbowRoom.com.au

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Ph 8554 2088 14-30 Waterport Rd Pt Elliott SA E: info@authenticity.com.au W: authenticity.com.au


WINNER - HOSTED ACCOMMODATION - 2013 STATE TOURISM AWARDS WINNER - LUXURY ACCOMMODATION - 2012 STATE TOURISM AWARDS

This luxury award-winning boutique hotel offers five modern Asian-themed suites along with professional and discreet service. Chef Juliet Michell prepares guest breakfasts, and for the public Saturday night in The Australasian Dining Room presents a 3 course, asian-inspired set menu. WOODSTOCK ESTATE DOUGLAS GULLY ROAD, MCLAREN FLAT T. (08) 8383 0156 WWW.WOODSTOCKWINE.COM.AU

1 Porter Street, Goolwa. T: 08 8555 1088 www.australasian1858.com

Open for coffee and lunch from 11 am Wednesday to Sunday Dinner Friday and Saturday Experience our Taste of the Fleurieu menu – a culinary journey.

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

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Winter retreats Heidi Linehan gives us some options for Winter getaways on the Fleurieu – from ‘budget family’ to ‘high-end’.

Winter break? Bali is easy. Fiji is relaxing. Greece is lovely. But sometimes it’s nice to just embrace the chilly weather. To simply wrap a blanket around your shoulders and sip on a steaming mug of hot chocolate. The clusters of towns that make up the Fleurieu are the perfect ingredients for a winter holiday. From Goolwa with its country charm and river cruising, to the more cosmopolitan Victor Harbor. Port Elliot with its boutiques, the cafe and bakery. And of course, laid-back Middleton − our surfing local. Point me east-ish, and I make a beeline for Normanville, Rapid Bay or Deep Creek. North, and I linger in Willunga, Moana or somewhere in between. McLaren Vale ticks all the boxes for a weekend of indulgence in wineries, food and nearby sea. In my eyes,a perfect combo.

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There is also plenty to keep everyone from hearing the dreaded ‘I’m bored’. At any time of year, there are trails to be walked and ridden, al fresco cafes in which to soak up the sun, beaches to amble along, wineries with wines to be tasted, and art galleries to ponder. In summer, while the kids may prefer the lapping waters around the calm coves, I prefer the surf breaks of Middleton and Goolwa. But in winter, we love to whale-watch, chill out in cafes with cosy heating, and take long walks along the beach while sand whips around our ankles. In winter, I especially love nothing more than to winery-hop, long-lunch in a restaurant, followed up by an evening snuggled up around the fire with a glass of red (… or two, but who’s counting?) With choices ranging from bush campsites to luxury lodges and everything in between, there is something for every occasion − whether it be alone, with friends, family or with a group.


Previous page: One of the Max Pritchard-designed lodges at Lush Pastures. Photo by: Sam Noonan. This page: A beautifully appointed room and the colorful exteriors at the Beach Huts, Middleton. Photos this page by Heidi Linehan.

With choices ranging from bush campsites to luxury lodges and everything in between, there is something for every occasion − whether it be alone, with friends, family or with a group. Budget Family YHA Port Elliot Beach House This is nothing like the youth hostels I used to stay in while travelling through Europe. This place is more than just clean; it’s homely, stocked with facilities, offers panoramic views of the hills to the ocean (virtually just across the road) and is contemporary, even though it’s in an historic building. We eat dinner in the large dining area with fireplace and then pick a movie and settle down in the separate lounge with big-screen TV. Enjoy sundown on the deck out the back while the kids play on the lawn. Sip tea while watching the sun rise, or watch whales with the binoculars, snuggly wrapped in one of the blankets left on the balcony for use. It’s the simple things here that keep us feeling that life really is wonderful. The kids scream with laughter playing ping-pong in the games-room out the back. And their pitter-patter of footsteps sounds like a herd of elephants down the corridor each morning, but we aren’t frowned upon. The little nook in the corner of the dining room shows how child-friendly they are, with a stack of books, a colouring table and toys. >


Top: The colourful and bright playroom at the YHA, Port Elliot. Above left: Outside on the lawns in front of the YHA. YHA photos by Heidi Linehan. Above right: The cosy B&B’s at Red Poles. Photo by Sara-Jayne Prince.

Mid-Range Family Accommodation Victor Apartments Victor Apartments consist of a handful of apartments in Victor Harbor (and elsewhere), from romantic French-style for couples, to larger apartments next to a real castle for friends or families. On the hillside, a 60s surf-inspired apartment, Surf’s Up, is a good choice for families. The ‘Step Back in Time Art’ package available in the Surf’s Up apartment includes a private art exhibition by Julia Colton, an ‘I Love Lucy’ dvd collection and ‘Back to the Future’ for the kids. The choccie choices of the era, Cherry Ripe and Fruchocs are stocked, as well as a bottle of wine for mum and dad. The three-bedroom ‘funkster’ has views of Granite Island, the Bluff and township of Victor Harbor. A tranquil spot to relax with the family after a day’s adventure, whether it’s been surfing the coast, exploring Granite Island or dining at Eat@Whalers.

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Red Poles Food, wine and art: a trifecta. For a day of wine tasting Red Poles is the place (Wirra Wirra, Primo Estate, Hugh Hamilton and ‘the on-site cellar door of Brick Kiln) are all within walking distance. No worrying about who’ll be the designated driver. Fashionably rustic, it has just three rooms overlooking vineyards. The complimentary bottle of wine is swilled while cooking a barbie in the 360 degrees of garden, natural bush-land and vineyards (another trifecta). Graze on the continental breakfast supplies the next morning, or fill up at the on-site cafe with a yummy breakfast before heading off on the pushbikes to explore a nearby section of the Coast to Vines trail. Four-legged friends are also welcome at Red Poles. Beach Huts Middleton For quirk and character you can’t go past Beach Huts Middleton. Resembling the famous Brighton Beach huts, each has its own name (think Sorrento, Henley and Torquay) and styled with its own personality. In the middle of the Beach Hut village is a lush lawn and


Top: High style at the Australasian, Goolwa. Photo by Andy Rasheed. Above left and right: Two of the themed apartments available through Victor Apartments. Left: Beautiful Coastal Views from the Adare Apartment. Right: the retro vibe at Surf’s Up. Photos by Peter Hoare.

garden area with full-sized tennis court. Have a rally then sit back with a cup of tea in the guest living area, reminiscent of an American movie-style-mansion’s summer house with its rustic paved floor, white planked walls and French-opening doors. Country-chic. Falling asleep at night, you can hear the surf crashing just a few streets away – sweet dreams for the surfer. Blues Restaurant is on site, so no one needs to venture too far for the evening before slipping back into their intimate apartment.

Luxury Getaways The Australasian For an indulgent adults-only weekend, leave the kids at grandma’s and book into The Australasian for a weekend of food and opulence − in a place where you need only do as much or as little as you like. Part of the elite ‘Mr and Mrs Smith’ luxury hotel group, it grabs your attention. My personal favourite room of the five (yes, just five) is the ‘Island Room’− with its open bathroom featuring a rain shower, views to the river, and a pair of gorgeous Le Corbusier chairs in front of an

Ecosmart fire: you could spend all weekend in this room. However, that would mean missing out on the ambrosial Asian-fusion dining downstairs, exclusive to house guests every night except Saturday, when it’s also available to the general public. Each of Chef Juliet’s dessert treats is a shining example of gourmet sophistication. Staying here reminds me of being a little kid on Christmas Day; being spoilt with gifts. Except that this time the gifts are for grown-ups only. McLaren Eye McLaren Vale in winter is a treat, where it’s just me (plus a lucky three others if I want) and a billion stars. Maybe a kangaroo or two as well. Soaking in the freestanding bath at McLaren Vale Eye after a day spent sampling the wineries, watching the sun lower behind the hills could well be one of the most rewarding parts of the stay. Or perhaps it’s the intimacy of watching the mist roll in over the hills: or perhaps gazing at kangaroos feeding in the sunrise light, knowing it is for your eyes only. With world-class wineries, sumptuous food and charming beaches just moments away, it’s all up to you. To really spoil yourself arrive by private helicopter and feel like royalty. > 67


Top: Beautiful vistas at The McLaren Eye. Above: The view from the YHA, Port Elliot. Photo by: Heidi Linehan.

Lush Pastures Lush Pastures is a place for getting back to nature, relaxing, romancing and indulging. The three lodges sit on top of rolling hills, looking out to the ocean just outside Normanville, in Bald Hills. You can stay snuggled in bed and watch the landscape unfold outside the enormous windows, or relax in front of the log fire in the guests’ lounge room while nibbling on Lush Patures treats and sipping local wine (which is there for guests to indulge at any time). Early morning, just rug up and wander down into the paddocks to look for Bobby and Jackson, the two resident and gorgeous alpacas, or merely watch kangaroos. Bella and Gemma, the adorable Red Heeler sisters, love running around playing fetch. It’s a fun way to work off all of Cheryl’s delicious homemade food − made with produce grown on site or locally. A take-home quiche on departure is a really thoughtful touch that allows you to extend your break even after returning to the reality of your own home! Holidaying close to home is rejuvenating. No queues, no airport delays, no jet lag. Especially in winter, when you can decide on a whim, jump in the car with a bag of clothes, and just go: either a weekend or a week. Nice. 68

www.australasian1858.com www.beachhuts.com.au www.lushpastures.com.au www.mclareneye.com.au www.redpoles.com.au www.victorapartments.com.au http://www.yha.com.au/hostels/sa/fleurieu-peninsula/port-elliotbeach-house-accommodation/


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Large selection of bulk nuts. Great range of Riverland dried fruit, specialising in gluten free and organic whole foods.

Locally sourced ingredients. Delicious and skillfully prepared seasonal meals made to order using classical French technique by chef/owner Shane Horsley.

Extensive range of bread mixes, flours, spices and baking products. Home brew supplies. Beautiful gift baskets made to your own requirements. 152 Main Road, Mclaren Vale Ph 8323 8500 www.YummyNutsMarket.com.au

Breakfast, lunch, dinner, coffee & cake. Private functions enquiries welcome. Bookings essential. 27 High Street, Willunga (08) 8556 2379 altarbistro.com facebook.com/altarbistro NOW OPEN Thurs ~ Sat for dinner

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Alma Hotel “Pouring great beers for over 150 years.” 11 Hill Street Willunga. www.almahotel.com.au Ph: 85562027 Beergarden, free Wi-Fi, Sip n Save bottleshop, TAB, SA Lotteries and open fires. Meals 7 days.

17 High Street Willunga Open 7 day s, 1 1 am –4pm HITHERANDYON.COM.AU

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Every Saturday 8am til 12:30pm Willunga Town Square

Willunga Hotel (Middle Pub)

“Make it your local” THE WILLUNGA HOTEL 3-5 High St Willunga • Ph 8556 2135

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• Local Feel • Historic • Open 7 days • Cozy/comfortable/friendly • Lunch 12 - 2 Dinner 6 - 8.30 • Open fireplace • Beer Garden • Cold beer • Up & coming events • Friendliest pub on the Fleurieu • Great food • Live music

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Coorong Wild Story by Leonie Porter-Nocella. Photographs by Tom Roschi. Above: Early mornings on the Coorong – Glen Hill pulls in the nets.

Glen and Tracy Hill are the founders/managers/fisher-people and processors of Coorong Wild Seafood, with the whole business coming about not so much by plan, but by a series of events – each one leading to what they have now: a successful business selling a green, ecologically-sound product. Glen and Tracy met as volunteers in the SES. Of course they both had day-jobs, and neither job had anything to do with fish. That is, until Glen went out with a mate who happened to have a fishing licence and fell in love with the whole idea of fishing: spending hours out on the Coorong – usually in the still darkness of morning and evening – and either setting (evening) or pulling in the nets of a morning. In 1990 Glen bought a fishing license that had very little equipment as well as an old boat and ute. He worked tirelessly to upgrade his gear and equipment, eventually buying a second licence in 1999 and another one recently: putting on a registered master to meet the demand for their products. A note to the uninitiated: commercial fishing licences are extremely hard to come by. In the interests of maintaining balance, there are a finite number of licences in the fishery, so these have to be bought from an existing fisherman. Fortunately for the Hills, the very popular yellow-eye mullet is an almost year-round catch, whereas owing to their breeding cycles, flounder and mulloway are not only seasonal but they are also affected by fluctuations in water salinity: an on-and-off problem linked directly to the condition of the Coorong. 70

Speaking with Tracy, I found that the competition for the fish is not so much from other commercial fishers as you may imagine, but from pelicans, who lurk about to see where the nets are being cast; seals, who home in on the catch once they see the action … and even little shore crabs, who nibble whatever they can after climbing onto the netting … that is, if it’s been dropped close enough to the bottom. So while the lifestyle could be seen as idyllic, you have a real fight for whatever you manage to get! And of course, the obstacles don’t always come in the guise of bird, mammal or crustacean – but in that curse of all who work with nature – NATURE itself! The Coorong is now in the best condition it’s been for a very long time, and that is simply because the Queensland drought broke at the right time, allowing the most valuable asset we have (or all too often, don’t have) to flow freely to and through the Coorong. Coorong Wild Seafood is based at Meningie, a town that is situated on Lake Albert, a freshwater lake at the end of the Murray River system not far from the Coorong – a salt water lagoon behind a peninsula of sand hills, upstream of the Murray Mouth. So while Meningie is not strictly ‘Fleurieu’, the Lakes and Coorong fishery sits in our region and is claimed by the ‘Limestone Coast’ and ‘Murray lands’ as well, The Hills are one of about thirty-two licensed fishing families in the area with about twenty based in Meningie, others in Murray Bridge, Wellington, Clayton, Goolwa, Port Elliot, and Strathalbyn.


Top: Out on the water. Above left: Tracy Hill – wearing one of her many hats to manage Coorong Wild Seafood. Above right: Coorong Mullet.

In 1992, Glen was becoming increasingly disillusioned by the fact that they received a measly 30 cents per kilo for fish that were being sold on in shops for $14.99 a kilo. They decided to do a bit of in-house value-adding in order to retain a bit more of the hard-won fish’s value. They began by filleting them before freighting them to the vendors. Tracy, whose ‘real’ job was with Bank SA was brought in to fill this need. Daughters, Rachel and Roxanne were also rounded up and given a filleting knife ... and still help out from time to time. Since these early days they now employ several locals and have now also gone into value-added ‘smoking’. Glen tried having his fish smoked by a number of businesses, but the results fell far short of the standard he wanted. The best smoked fish they’d ever tasted was smoked by a recreational fisherman based in a small shack on the Coorong. He used (of all things) a converted pie warmer! Since their other efforts at smoking hadn’t made the cut, the Hills offered him a job as their ‘smoker’, but although he declined their proposal, he did share his secret with them. They took it on and have been very successfully smoking ever since. But smoking is not the only way the Hills have extended the viability of their business: they vacuum-pack and snap freeze surplus fillets of mullet so readily available in winter, to make them equally available in summer when demand is higher – but the fish are in shorter supply.

Currently they sell to restaurants, seafood shops, butchers and supermarkets, with distributors in Adelaide, Sydney, Melbourne and Perth. They also sell directly to the public from the factory door in Meningie and at various farmers’ markets around the traps. Their aim is to eventually open a Coorong Wild Seafood Centre in Meningie, catering for groups and tours, with a shop front and commercial kitchen. Lakes and Coorong Fishery was one of the first fisheries in Australia to achieve Marine Stewardship Council certification – the world’s highest sustainability tick of approval. This validates the industry’s sustainable fishing practices. The Hills also adopted an environmental plan for their business including installing solar power, capturing rain water, treating the environment with respect and harvesting the fish in an ethical and responsible manner. They also have policies in place to purchase the most energy-efficient equipment and take a serious stance on waste reduction and recycling. In addition to this, they utilise the whole fish, with the heads and frames being frozen and sold for bait. But for all the overcoming of adversity, the awards and acclaim, the part that gets Tracy really animated is that they get to mix it up with some of the best-known and acclaimed chefs and foodies. And they all get to speak the same language! Food.

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FOOD AND WINE

Leonie Porter-Nocella talks to two of our finest Chefs

Amid the wealth of choice on the Fleurieu

... issuing a challenge of three courses to try out. Photos by Heidi Linehan.

Chris Bone of Red Poles Chris’s choice of culinary gurus instantly sends a message that he is one of your more ‘cerebral’ chefs. His exemplars are the illustrious Peter Gilmore – whose restaurant, Quay, is Australia’s most awarded. His elegant and refined style celebrates beauty and diversity in nature. The other is Dan Hunter, who decided to leave Melbourne life behind, so relocated to a near-city country town and opened Brae, because ‘it feels right to be working surrounded by the produce that you use’. This is very close to Chris’s own food philosophy. He moved to McLaren Vale eight years ago because he loves being surrounded by the wonderful producers in and around the Fleurieu. Working in some of our top kitchens, including Salopian Inn and Woodstock Winery, he contributed to success in the Restaurant and Catering awards for excellence every year of his tenure, with a 2009 win for best restaurant in a winery. Now he’s taken the lead role at Red Poles and planted a produce garden, augmenting it with produce cultivated from his own edible garden as well as sourcing from far reaches of the Fleurieu.

A current specimen of interest is climbing/running (Malabar/Ceylon) spinach which he discovered in his unending search for diversity. Chris’s description of the taste of this extraordinary item sounded odd, so we were given a sample. It’s unlike anything else you may ever have tasted: raw, succulent, crispy, salty – yet with a delicate, spinachy under-taste – and very refreshing. As well as this ‘friends ‘n’ family’ approach to sourcing, Chris has several locals delivering their overabundance of fruits and vegetables to the kitchen door to be incorporated into the menu, often as a ‘special’ – given unpredictable rates of delivery. He also has free rein when it comes to food design, allowing each component of a dish to have a coherent relation to all the others. This makes for great eating, a balanced menu that evidences environmental awareness, utilising the freshest (‘known’ provenance) ingredients then heightened by an intelligent use of both traditional and modernist cooking techniques. What more can you say!

Entrée: Whiskey cured salmon, cucumber, lemon verbena granita, wasabi mousse and lemon balm Serves 8 Whiskey cured salmon: 1 kg fresh salmon fillet (bones removed, skin on); 150g castor sugar; 150g coarse salt; 1/3 cup whiskey. Mix whiskey, sugar and salt to a paste. Coat salmon liberally and leave wrapped on a tray in the fridge for 24 hours, turning and recoating every 6 hours or so until it’s ready. At this time it will be firmer to the touch and slightly darkened in colour. Pat dry, remove skin and thinly slice. Store under vacuum to increase fridge life (if it’s not eaten, that is). Wasabi Mousse: a simplified version 1 cup thick cream; 15-20g wasabi; 5ml mirin, seasoning to taste. Whisk all ingredients together until a medium peak is achieved. Lemon Verbena granita 1.5 cups water + 100g castor sugar. Juice of 1 lemon juice + 1 bunch lemon verbena. Bring water and sugar to a simmer, remove from heat. Immerse lemon verbena, add lemon juice, and allow to infuse until cooled. Strain through fine mesh or cheese cloth. Pour into shallow container and freeze until completely solid (overnight). Take a long scrape with a spoon to create a fine-textured granita. Slice cucumber lengthwise with peeler. Roll and fill cylinders with wasabi cream. Dot salmon, granita, roe and filled cucumber around the plate as pictured. >


Above: Ceramics in the background by Lesa Farrant. www.lesafarrant.com.au 73


Main: Seared duck breast and pressed leg ‘sandwich’ with local plums and plum gastrique Serves 2 Breast 2 duck breasts (skin on); salt; olive oil. Trim and dry duck skin. Keep skin-side up unwrapped in fridge for a day to dry the skin out. Heat a skillet and add oil. Season skin, add to hot pan skin down for 2 mins until it starts to colour. Cook in pan in oven @ 220ºC for 3 mins, remove and allow to cool. Test for an internal temperature of 65ºC once rested. Leg 500g duck fat or similar + 4 duck legs + salt + butter + bread + 2 sliced and sautéed onions +2 cloves garlic + 1 sprig thyme. Lightly salt duck legs and refrigerate for 3 hrs.

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Pat dry and completely immerse under warm fat in roasting pan with the thyme and garlic. Cook covered at 150ºC for 2-3 hrs, checking to avoid any colour. Allow to cool to room temperature, then remove legs and reserve fat. Pick all the meat and add to the sautéed onions. Season. Cut bread, and butter outside only. Sandwich the cooled mix between the bread layers, refrigerate, pressing until set. To serve, lightly pan-toast and bake for 5 mins in hot oven until golden and warmed through. Serve with a plum salad and garden herbs. (The salad is open to interpretation, but should include diced plums dressed with gastrique and spring onions.) Gastrique 2 cups plum juice filtered + 1 cup rosé wine + 1 cup white vinegar + 1.5 cup white sugar.


Shane Horsley of Altar Bistro Shane is assigned the all-important Dessert course: but first a bit of history. Altar Bistro was built and opened in 1868 … as a Primitive Methodist chapel. After its closure in 1900 it became a venue for piano lessons, and was even used as a Veterinary Clinic. The (by then) dilapidated building was bought and converted to a restaurant (Vanessa’s) in 1979, with most of the stained glass windows coming from the Pirie Street Methodist Church. It subsequently became Willy Hill Café in 2000, run by the generously extravagant Colleen McLeod. From 2007-2012, after substantial renovation, it reopened as Christina’s on High St – with Altar Bistro opening in 2012. Shane Horsley (chef/owner) and Louise Burns (front of house/ owner) make a formidable team. Despite extensive experience, this is their first foray into ownership of their very own establishment, but regardless of all their experience and expertise, the one thing that really makes their day (any day) is to see people enjoying their food, their humour gradually heightening until they leave – glowing with satisfaction! Shane owes his impressive culinary expertise to the array of internationally acclaimed chefs he’s worked under – garnering skills and techniques from each of them. Shane is a reasonably new arrival to our fair Fleurieu, having been born near Nottingham in England. His first cooking experience (while still at school) was at the Stanley Common Golf Club, where they catered for all types of events and dinners. This gave him a fairly wide base from which to work in his mission to the top. From there he worked under Clive Dixon in Nottingham (the youngest recipient of a coveted Michelin Star) and from there moved to The Pheasant Inn, Keyston. He then made a leap across the Channel to Alsace in France, to work in Le Manoir, a Michelin-starred establishment where he acquired as much expertise as he could in the meat/fish/sauce station. His close fellowship with the sous chef, later made Head Chef, was responsible for his move to yet another Michelin-starred restaurant in Paris, Le Violon d’Ingres – where his friend had relocated, inviting Shane to join him. This proved to be invaluable, with Shane progressing quickly through the ranks … eventually finding himself with chef, Raymond Blanc in Oxford, at his renowned Le Manoir aux Quat’ Saisons. As we are all aware, chefs have a way of moving from place to place, but in Shane’s case it was not so much a case of ‘itchy feet’ as a desire to acquire as much knowledge as possible from each of these distinguished establishments in order hone his expertise. So from there he went to The Burlington Restaurant in the Duke and Duchess of Devon’s Devonshire Hotel. Then came his most fortuitous move. He had been sitting around for some time in Reception waiting to see the Head Chef about a position at The Bath Priory (oddly enough, in Bath) when the receptionist, feeling discomfited by his long wait, came over to offer him a drink. She, as fate would have it, turned out to be Louise from Adelaide doing her obligatory (for many) stint overseas. Long story short, Shane was at The Bath Priory for six months when the (by now) couple decided to return to Louise’s home town. Shane’s refined repertoire saw him ‘cheffing it up’ at some of Adelaide’s most esteemed restaurants: Magill Estate; The Manse; and Auge. But then he and Louise married and returned to the UK, where Shane took on a position at Merrill Lynch. Merrill Lynch – aren’t they Bankers specialising in Wealth Management? – I hear you ask. Well, yes, but these people really know how to schmooze … in high style and in their Roux fine dining Hospitality Suite where Shane had been installed as Head Chef. HOWEVER ... the GFC was just about to hit. And in the UK it hit really hard. Not much schmoozing any more. Not much of anything actually. Wisely, Shane and Louise decided to come back to Adelaide and start their very own restaurant; and there we have it: Altar Bistro! And that brings us to Shane’s contribution to our three course menu: Dessert.

Dessert: Fine apple tart (including frangipane) and served with vanilla anglaise Puff pastry (rough) 225g Plain flour + 225g Unsalted butter + 90ml iced water + ½ tsp fine salt Method (numbered for ‘repeat’ processes) 1. Sieve flour and salt onto a clean, cool bench top. 2. Dice butter and scatter evenly over the flour and salt mixture. Cut butter into flour and salt mixture using a metal pastry scraper until roughly mixed – leaving small lumps of butter in the mixture. Make a well in the centre of the flour and salt mixture and add 90ml of iced water. 3. Chop with metal pastry scraper until just combined. Bring dough together using the heel of your hand, then mould into a rectangular shape. 4. Flour your bench and using a slightly-floured rolling pin roll the dough to 40cm length, 15cm width and 1.5cm thickness. 5. Fold short ends in to meet in centre then fold in half to make a book, wrap in cling wrap and rest in fridge for 20-30 mins. 6. After resting the dough, repeat steps 4 and 5. (Dough will keep for 4 days in fridge or 2 months in freezer.) 7. Roll the dough out to 0.5cm thickness. Cut out 9.5cm discs using pastry cutters, score around the dough on the inside of an 8.5cm pastry cutter using a fine pointed small knife. Do not insert the knife more than halfway into the dough mixture. Dock with a fork inside where scored. >

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Dessert (continued) Frangipane ingredients 1 Egg (whole) + 63g Caster sugar + 63g Almond meal + 63g Butter (unsalted) + 16g Plain flour Method 1. Cream butter and sugar together until smooth. Add almond meal and cream until well incorporated. 2. Add egg and mix in well, add flour and mix in until smooth. Place in fridge to set. 3. Roll into 3cm long by 1cm wide logs. Set aside in fridge until needed. Vanilla Anglaise – for serving … 250ml milk + 65ml cream + 65g castor sugar + 50g egg yolks + vanilla pod Method 1. Bring milk, cream + scraped vanilla pod and seeds to boil in a pan. Cling-wrap over pan and infuse for 10 mins. 2. Whisk eggs and sugar in a separate bowl and pour in re-boiled vanilla milk slowly – mixing constantly. 3. Place vanilla/milk/egg mixture back into pan, cook over low heat constantly stirring with plastic spatula until 86 degrees (use probe to test temperature.) Pass through fine sieve onto a bowl sitting on another containing iced water, to chill rapidly. 4. Gently warm for serving. Do not boil. Pour over hot fine apple tarts to serve. Construction (serves 6 … cooking time 18 mins + further 6 mins for crisping). Prepare 6 x 8cm square pieces of baking paper

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+ 6 Granny Smith apples + 6 scored and docked puff pastry discs + 6 cylinders of frangipane + 12 pinches of Demerara sugar + 150g clarified butter … Clarified butter recipe: 250g Butter (unsalted). Dice butter roughly. Place in plastic container with lid and microwave for 90 secs or until butter and milk solids have separated. (Milk will rest on the bottom, clarified/clear butter will be on top.) Slowly pour off (now) clarified butter, not allowing milk to escape. 1. Peel and core Granny Smith apples. Cut in half lengthways and slice in half moons 2-3 mls thick using either a mandolin or a very sharp serrated knife. 2. Season sliced apples with Demerara sugar. Toss to coat well. 3. Add liquid clarified butter and mix so apples are coated evenly. (Mix quickly to avoid butter setting.) 4. Place cylinders of frangipane in centre of pastry disc. Layer sliced apples around frangipane in a clockwise direction slightly overlapping in a circular motion, staying inside the scored rim. Continue until you cover the top of the frangipane cylinder. The apples should narrow towards the top to create a cone effect. 5. Rest in the fridge on square pieces of baking paper on a flat baking tray for 15-20 mins to firm up. 6. In a pre-heated oven bake tarts for 6 mins at 180 degrees. Turn baking tray 180 degrees and cook for a further 6 mins. Repeat this process 1 more time for an additional 6 mins. 7. Before serving, place tarts onto baking paper apple-side down and into a 200 degree oven, once again, for six mins. This will achieve crisp pastry bottoms, while adding a lovely golden hue to the apple. Serve and enjoy.


Eat, Buy and Shop Local Seafront Central Location Ideal for Whale Watching. Delightful heritage style accommodation and dining on the seafront. Central to shops and tourist sites. Balcony rooms with sea views and spas. Licensed café restaurant wine bar Open 7 days. Free Wi-Fi. Off street parking.

Now you can enjoy a fantastic dinner dining experience every Saturday Night at the Aquacaf   in Goolwa.    Offering locally sourced produce to create a seasonal menu and specials in a warm and welcoming environment, dining Riverside is the only place to be.   Open for Breakfast 08.30-11.30 and Lunch 12.00-15.00 Thursday-Monday. Saturday Night Booking Essential Starting From 6pm. Call 8555 1235 or visit aquacaf.com.au

Ph: 85525970 21 Flinders Parade Victor Harbor www.anchorageseafronthotel.com

I do..... Your dreams come true Your wish is our command The most amazing view Food & service of exquisite quality

DeeVine Yoga hosts a wide variety of hatha, vinyasa, ashtanga and meditation classes, as well as weekend workshops, seminars and social events. Join us on the mat soon, Namaste.

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DeeVine Yoga classes are held at DeeVine Studio 5-9 Aldersey Street, McLaren Vale SA 5171 M: 0419 035 344 E: deevine@chariot.com.au  W: deevinestudio.com.au  Facebook: Dee Vine Studio  

Let your ever after, be our gift to you!

At Myponga Market you can browse unique stalls selling retro furniture, vintage tools, collectibles and rare vinyl recordings.

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

Ph: 08 8552 4400

eat@whalers.com.au www.whalers.com.au 121 Franklin Pde Encounter Bay 5211

Enjoy coffee and cake at the cafe. Come and enjoy the new Cool Room art gallery. Market open Sat, Sun and most Public Holidays. 46 Main South Road, Myponga. T: 8558 6121 W: mypongamarket.com F: facebook.com/mypongamarket

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Tapas style One of the very nicest things about dining stop whatever it is we are doing an Professional cocktails SALADS Leafy green garden salad Great function Greek salad venue

Roast baby root vegetables with stick

Fresh Shucked SA Oysters (3) Natural Thai lime and ginger

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Deep fried cayene white bait with herb salad and aioli

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Crispy soft shell crab with Som Tam salad

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Pork, sweet onion jam, mustard cres

Pan fried SA calamari with chorizo, aioli and basil

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Any three sliders with a side of frie

Golden fried thick cut polenta chips with house made harissa

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Spring Bay mussels, chorizo, chick pea and tomato broth

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Lamb meatballs with romesco dipping sauce

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Stuffed, baked filled mushrooms, ricotta cheese, rocket salad

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Red wine marinated chorizo with grilled sour dough

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Chicked Kofta skewers, quinoa salad, minted yogurt

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Tempura battered king prawns with nham jim and Asian slaw

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Home made Churros with warm chocolate


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Chasing the light Given that Dana Fatchen grew up in Goolwa and spent many childhood hours in a boat with her father, it is no wonder that her first line of inspiration for her photography was water. Story by Lindy Downing.

If the weather is right and the light is beckoning, Dana Fatchen is off to capture the latest mood of the south coast. If you are up early enough and visit those less frequented, isolated spots, you just might see a solitary figure bending over a camera and tripod, silhouetted against the dawn light. Quite likely that will be Dana waiting for the fleeting moment of magical light that is her seascape signature. Although Dana brings new and bold angles to almost everything she photographs, she says it is landscapes she enjoys most because, ‘They are forever changing and therefore more exciting and challenging’. Preferring seascapes above all else, Dana says it is because it is what she has grown up with, ‘It’s like they are a part of me. Where there is water there are more interesting reflections. There is movement and life. Different moods can be captured quickly’. Questioned on how she came to photography, Dana replied, ‘Boredom! Before kids I was always bored and looking for something to do, a hobby of some sorts. Ben, my husband, would be off with the mates doing something, and I’d be left bored. So when I bought

Preferring seascapes above all else, Dana says it is because it is what she has grown up with, “It’s like they are a part of me. Where there is water there are more interesting reflections. There is movement and life. Different moods can be captured quickly”. Image above: Oscar W.

my first camera I wasn’t thinking much of it, it was mainly for work. That was until I went out to the park with it and discovered life through a lens [or the back of the point n shoot]. Straight away I felt I had a connection with it. I felt excited to see what I could create. I remember taking some macro photos of flowers and they had a real sense of mystery to them.  > 79


It soon turned into a fun activity and then a hobby. When the kids came along it became my escape, my artistic escape. It was an escape I could practise anytime and anywhere. Even with a sleeping baby in the house I could wander around my garden taking photos. It was an instant art form for me, something I could do to follow my creative urge.’ It was not long after her children were born that Dana upgraded to a DSLR but struggled with the understanding of it. ‘So that’s when I turned to Coorong Imaging in Goolwa for classes in camera and then Photoshop. I haven’t looked back’. The sense of mystery that Dana found in her first flora shots soon translated into her landscapes, along with a fabulous sense of mood. Standing before her exquisite seascapes, one cannot help but be moved. Her dynamic compositions, the depths of the darks and the colours of the lights, beckon the viewer in. There is a strength in Dana’s work that leaves the viewer changed, definitely the mark of a talented photographic artist. 80

During her five years of practising photography, Dana has earned a number of awards including: 2012, first in the Alexandrina Art and Photographic Prize and, in 2013, first in the digital art section of the Royal Adelaide Show. She is a member of The Royal South Australian Society of Arts and a member of the Art at Goolwa gallery, in Porter Street, Goolwa. Dana is also a member of the Coorong Collective photographic group, a group of award winning photographers from the Southern Fleurieu Peninsula. Having once been a member of the South Coast Camera Club, she is about to re-join. With two solo exhibitions to her credit and participation in over twelve group exhibitions, Dana is fast becoming a well accomplished art photographer. As for the future, Dana says she is looking for something unique, something that requires a different methodology. While she has done some star trail photography she feels that her next venture might be to consolidate this technique away from the coast and further inland, ‘There is quite a different light to star trails. Capturing the movement that you don’t normally see is something that excites me’.


Currently, Dana is drawing up plans to convert an old shed on her property into a studio. While photography remains her current passion, she says that maybe when the children have grown up she might return to painting but, for now, the immediacy of photography satisfies her artistic urge.

Previous page top: Nautical Dawn. Previous page bottom left: Chair of Direction. Previous page bottom right: Out of the Dawn. This page top: Gathering Storm. This page middle left: Stars of Goolwa Beach. This page middle right: A Boat Named Beth. This page bottom right: Dana Fatchen. Photograph by Lindy Downing.


Yarn Art

Merenia Vince meets a celebrated yarn artist tucked away in the village of Milang. Photographs by emme jade.


Previous page: Oodles of colourful yarn and yarn art. Above: The girls wear Robyn’s gorgeous hand knit garments.

Robyn Shearer’s cottage is the textile equivalent to visiting a lolly shop. Her Milang home is a wonderland of fibre, overflowing with baskets of jewel-coloured yarn, jars of knitting needles, and silky skeins of wool. I have to stifle a childlike urge to whirl the spinning wheel round, poke my fingers into every ball of yarn and ‘help’ her by knitting a row on the half-finished jumper slung on an armchair. Robyn, one of the Fleurieu’s most prominent yarn artists, is best known for her hand-spun and hand-knitted children’s beanies and cardigans embroidered with a riot of bees and flowers. Her bee garments are legendary; they’ve travelled as far as Sweden, UK, Canada, USA, and Japan and they’re often passed down within families, every child eventually getting their ‘turn’. Coming of age in the hippy-era 70s, Robyn describes growing up with ‘an inclination for country life and all things earthy’. It was the gift of a spinning wheel for her 20th birthday that really started her journey with

everything wool. Things got off to a shaky start though. Not wanting to waste a quality fleece while learning to spin, she used a poorer one and found the yarn she spun ‘constantly went “zing” and snapped.’ After six frustrating months, she turned to a ‘good’ fleece and was away. Blessed with natural spatial and technical ability and great genes – her grandmother was a lace-maker and excellent knitter – Robyn had begun a life-long love affair. Robyn is a ‘woe to go’ yarn artist. Stopping just short of farming the sheep herself, she buys raw fleece, usually from Romney, Corriedale or Finn breeds, carefully selecting fleece for its softness, lustre, crimp, colour and length. After washing each fleece, she spreads them to dry in the sun on an old trampoline kept especially for the purpose in her back garden. Next, Robyn imprints the sheer joy of colour into her wools. Her dyeing days are big events involving steaming pots of bubbling dye on the kitchen stove. Robyn is a gifted colourist and as well as using reputable yarn dyes, she also creates her own colour using organic materials like purple iris, nasturtiums, soursobs, gum leaves, bark, and lichens. With equal measures of art and science and a little alchemy Robyn transforms her plain fleeces and hanks of yarn into nuanced, luscious hues. Her colour inspiration comes from intuition; she goes by what ‘feels right’ and says ‘I can see a colour and know whether it’s going to lift it, make it outlandish, bring it down, or make >

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Above left and right: Keeping warm at play.

it more mature.’ Her confidence is reflected in vibrant yarns and skeins with variegations, contrasts, splashes, sheens and shades. From there Robyn spins, knits, felts and embroiders. She uses no patterns; every item is a unique piece of art. Rarely working to order, she prefers to create at her own pace so that her art remains a joy rather than a production line. Formerly a member of the prestigious Dryden Fine Arts studio in McLaren Vale, she has had to think carefully about what made her work art rather than a craft: ‘I had to think about what would make my work stand out, so people would see them as pieces of art.’ A disciplined artist, Robyn has a pet dislike of incomplete projects, confessing, ‘Unfinished work does my head in.’ Her work is for sale in a few select outlets including the Purple Paddock Art Co-op at Keith, the Strathalbyn Craft Fair, the Beanie Festival at Alice Springs and the Easter Market at Milang. Community spinning and weaving guilds have been an integral part of Robyn’s life. With their mix of skills, Robyn describes the community

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guilds as being a great source of informal learning, local knowledge and inspiration. The group at Milang has a wide range of abilities and ages, lots of enthusiasm and laughter and plenty of goodwill. ‘If someone joins who is left-handed, there’ll be someone else in the group who can help; if you don’t have the right size needles, someone will jump in their car and zoom home to find theirs.’ In turn, Robyn now gives back to the textile community by way of teaching. She offers a variety of yarn-related workshops at the Milang Old School House and last year oversaw the creation of an exquisite community-made mural of needle felting, which depicts the Milang district and now hangs permanently at the School House. Reluctantly I take my leave of Robyn’s woolly wonderland. But not before I’ve extracted a promise that she’ll call me if she ever needs a junior apprentice. Even as I close the door behind me I hear the spinning wheel start whirring ... Robyn can be contacted on (08) 8537 0591. Special thanks to Ava, Brice, Lucy and Scarlett for staying still for a few seconds to have their photos taken.


Which Do You Love?

Writers’ Day! September 20, 2014

• Writing about Food, Writing about Life by Barbara Santich • The Power of the Metaphor in Poetry by Jude Aquilina • Successful eBook Publishing by Katy McDevitt • Writing Competition Awards

Program and registration at:

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Custom Made by Designer Jewellers 74-76 King William Rd Hyde Park www.PureEnvy.com.au 8373 1176

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Micaela and Dale were high-school sweethearts from Mildura who both moved to Adelaide at the age of nineteen to undertake university education. After eight and a half years together Dale finally proposed at Shelley Beach, Sydney. Photography by Bridget Quain.

Fleurieu Weddings Micaela and Dale Fulton were married on the 9th November, 2013. EverettBrookes made the wedding bands, with Dale’s being a brushfinished white gold band and Micaela’s a channel-set diamond and sapphire band (her ‘something blue’). The wedding was planned for just after their ‘10 years together’ celebration and they were lucky enough to be married by their high school chaplain (and family friend) Stuart. The boys readied themselves in the heritage farmhouse at Penny’s Hill and the girls at the cosy log cabin at Woodstock Wine Estate. Once the hair and makeup artists were finished, some great shots were taken of the bride and groom at the Penny’s Hill farmhouse, along with shots of the bridal party. Much merriment was had at the expense of Best Man Steve, with the rings (supposedly in his care) being hidden from him. He was told minutes before they were to be presented that they were safely in Dale’s pocket all along! 86

Micaela’s bouquet combined ivory, lemon and lilac roses, bordered with blue gum to reflect the grey in the colour palette – giving it an ‘Aussie’ twist. The Bridesmaids’ brighter yellow roses matched their shoes and contrasted with their soft charcoal dresses. The bride’s dress was worn with a brooch by Lala’s beads. She also wore her mother’s pearl bracelet and necklace passed down from her grandmother. Matching earrings completed the look, with the bridesmaids wearing soft charcoal grey dresses and full-length high necklines, once again with matching earrings by Lala’s beads. Following the ceremony on the beautiful grounds at Woodstock, in which they each vowed to always be ’the other’s biggest fan and partner in crime’ they had champagne and canapés in the gardens with more photos. Some of their favourites were taken in the Barrel Room at the Woodstock Cellar Door.


The reception included photos of their grandparents who had passed away, but were there in spirit. The wedding cake was a tower of individual mini-cakes made of Cointreau/dark chocolate and lemon/white chocolate encased in white chocolate with a larger, matching cake on top. These minicakes were placed into individual boxes after the ‘cutting of the (larger) cake’ and became the guest favours. All in all, the day was everything they had hoped for and more. After eating, drinking and dancing the night away they spent the next few days unwinding at the Vineyard Retreat, taking in the picturesque vineyard views as well as exploring all that the beautiful McLaren Vale has to offer.

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SOCIAL PAGES

Being Social: FLM Autumn Issue Launch Party On March 6 we launched our Autumn Issue at No.58 Cellar Door and Gallery, Waterport Road, Port Elliot. As is customary, we drew a great crowd and all revelled in the beautiful glow of a classic autumn evening. Superb canapés served by Cindy’s Classic Gourmet and yummy desserts from the Fleurieu Kitchen were accompanied by a selection of wines courtesy of Fall from Grace.

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Being Social: Cottage Bakery Twilight Delight On March 27 locals were treated to a ‘casual night out’ on the lawns of the Cottage Bakery on Main Road, McLaren Vale. Locally roasted coffee and delicious baked goods were savoured while strolling around the market stalls or relaxing on the lawn listening to the sweet sounds of Sasha March.

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01: Heather Millar and Hayley Rochford 02: Shelley Bezuidenhout, Gayle Foster and Heidi Banas 03: Danni McElroy and Marc Kress 04: James and Joanna Howe 05: Matt Adams, Karen Schiller, James and Emma (inverted) Potter, Lesa Farrant 06: Robert Geh and Leonie Porter-Nocella 07: Franklin, Joel and Gloria Maung 08: Sybil Lebois and Tamasyn Houston 09: Sasha March 10: Edita Radcliff, Samantha Murray and De-Anne Harvey 11: Ryan and Nicole Bang 12: Jason Cooper.

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Being Social: Willunga Waldorf Autumn Fair On April 5 the town was abuzz with the annual Waldorf Autumn Fair, Jay Drive, Willunga. As is their custom, the pupils’ parents worked tirelessly to see this event to fruition. The Fair featured a cafe, Indian food, ice cream, art and craft stalls, music, camel rides and more. Always a great event and always well worth attending!

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Being Social: McLaren Vale Vintage and Classic On April 6 FLM headed out to enjoy the food, wine and vintage cars at the 9th annual event. The McLaren Vale Visitor Information Centre hosted the Vale Market, so motoring enthusiasts were treated to food, wine, entertainment and even a bit of shopping. While at Paxton Winery the Monaro, Falcon and Pontiac Clubs enjoyed the cellar door venue as well as the wonderful vistas it presented.

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01: A musical interlude 02: Lucy Porter and Harper Rochford 03: Janna and Billie Jones 04: Mandy Whelan and Monica Jansons 05: Kids doing a spot of fishing 06: Merenia and Hirani Vince 07: Christine Clark and Adam Harrold in front of their ‘51 Buick 08: Gert Bayer and Lynne Pierson 09: Teresa Karas and Gina Stewart 10: Campbell, Emilie and Harper Greer 11: Leanne and Michael Laing 12: Tanya Jackson, Sam Smilth, Xavier West (on lap), Karen Smith and Alex McClafferty-Jackson.

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SOCIAL PAGES

Being Social: Adelaide Guitar Festival Program Launch On May 4 FLM was invited to Fox Creek Wines for the program launch of the Adelaide International Guitar Festival held from the 17th to the 20th of July. Guests were treated to Fox Creek’s award-winning wines, delicious canapes – and two memorable performances from the Grigoryan Brothers and Cam Blokland.

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Being Social: Langhorne Creek Wine Showcase Tasting The weather was kind for the Tasting at the Langhorne Creek Memorial Oval Grand Marquee on Sunday May 4. Hundreds of fine wines were on offer and the relaxed and casual setting of the Marquee created great atmosphere, easily promoting appreciation of the community spirit, while tasting some of the stellar award winners from the Show.

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01: Lenny and Slava Grigoryan 02: Kristin McLarty and Jim Redgate 03: Sarah Bleby and Sharon Draper 04: Brenton and Ross Tregloan with Jim Watts 05: CEO Festival Centre Artistic Director Douglas Gautier 06: The Grigoryan Brothers 07: Robyn and Glen Follett 08: Steve Frost, Richard Mattner and Ben Potts 09: Hattie, Ack and Jenny Verco 10: Jenny Holliday and Fran Schmidt 11: Pierre Lhuillery and Sigrid Van der Lienden 12: Daniel Cameron.

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Being Social: Kangaroo Island FEASTival On Sunday April 27, Kangaroo Island FEASTival hosted the Margaret Fulton Garden Party – a five day gastronomic celebration incorporating over 30 individual events whereby guests could book a table from the array of themes available. It was hosted by Australia’s leading celebrity and local chefs who deliver the best of Kangaroo Island to your plate.

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01: Margaret Fulton being helped out of a vintage Packard 02: Margaret Fulton signing her cookbooks 03: Those with a sweet tooth were definitely catered for 04: Belinda Hannaford plays the accordion 05: Charlie Anderson and his daughter 06: Wendy Zealand 07: Margaret Fulton Garden Party Lunch Arrival 08: The Packard in all its glory 09: FEASTival director Nick Hannaford escorts Margaret Fulton along the red carpet.

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race Emily, ne 10 at The G Ju : S on ES sh er PR H P in STO ow for Krist g a suppor t sh Sasha is playin . refoot Initiative. reet, Adelaide June 14 for Ba on Waymouth St e id ds oo d winer y in W And Bird in Han

Sasha March If you’ve been lucky enough to catch Sasha March performing live around the Fleurieu, I’m a little envious. Listening to her newly-released self-titled EP is a rewarding experience, so her live performances should definitely be worth braving any degree of chilly winter to attend. Although these days Sasha is primarily a city dweller, she spent her childhood years on the Fleurieu. You may recognise the March name from our last issue that featured Sasha’s father Doug. (Doug is the ‘goto-guy’ for specialised slate work in Willunga.)

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Sasha credits her father (among other more well-known legends such as Jeff Buckley, Janis Joplin, Ani DiFranco and Joni Mitchell) for influencing and encouraging her musical direction over the years. Along with brother TJ (and band members Jon and Tom), the pair have been playing (instruments) together since childhood. If you haven’t already done so, I would strongly encourage you to give Sasha’s music a listen. Her EP can be found on her Bandcamp page: sashamarch.bandcamp.com or you may also want to check out her Facebook page: facebook.com/sashaandthedawnhorse


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

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