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July 2014


m a g a z i n e

Formulas for flavour A masterclass in ingredient experimentation

Does size matter?

How tiny changes mean big weight loss

Gold Coast glamour Champagne, strawberries and style


Whet your appetite


July 2014

dining the heart of broadbeach

Dining to suit all budgets and families. • Alto Cucina & Bar • Mario’s Italian Restaurant • Oasis Bugzies Seafood Restaurant • Marigold Indian Restaurant • BASE • Grumpy’s Barefoot Bar & Grill • Madisons Café • Espana Tapas Bar • Toast at Oasis • Ozhan Kebabs • Bento Sushi • Fresh n Fast • Broadbeach Tavern • Mario’s Cantina • CreativiTea • Baby Grand Coffee Lounge

July 2014


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16 Wellness: Size does matter

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29July 2014


Entertainment: Romy

Fashion & Beauty 22 Get stylish: Crisp winter looks 23 Beauty: New for you 24 Fashion: Gold Coast glamour 38 Beauty file: How to hair Regulars

20 We Love: Hot hues

50 Last Word: Does doubt mean don’t?

08 What’s on: This month on the Coast 10 Get thinking: What type of job suits you? 11 Win: A host of fabulous prizes

42 Recipes: Heart warming + healthy 45 Get scene: Get it’s social scene: Have you been snapped? 48 Horoscopes: What’s in your stars this month? 49 Mind games: Crossword capers

GOLD COAST GLAMOUR PAGE 24 MARIAM SEDDIQ DARK STAR lace peplum top $199; Velvet black split skirt $149 // CTJ JEWELLERY 18k white gold pearl pendant on 18k omega necklace $2100; 18k white gold drop black Tahitian pearl earrings set with diamond $790; 18K clasp with a strand of Tahitian black pearl necklace won as bracelet $1950

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34 Social success: Winning on LinkedIn

• Chiropractor

What can it tell you?

34 Travel: Eat, drink, sleep, repeat − Mission Beach

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30 Relationships: Are men becoming wimpy?

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18 Real Life: Decinda MacDonald

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14 Cover: Formulas for flavour


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• Holistic

Are you sick and tired of being sick and tired?

June 2014


Do it with the Lights on 2 FREE


From the editor SARAH BLINCO

When I was little, my brother, dad and I used to get many juvenile giggles out of the Monty Python Meaning of Life skit about Mr. Creosote (played by Terry Jones) being coaxed by the maître d’ (John Cleese) into, “Just one more mint, monsieur”. For those unfamiliar with the piece, Mr. Creosote was a grotesque glutton of a man, who continued to consume a vast amount of food while vomiting repeatedly. He’s finally persuaded to eat the after-dinner-mint; the aftermath, as you might guess, is graphic and disgusting. We loved it! “Just another mint, monsieur”, usually cropped up − completely inappropriately − on a family outing to Sizzler, or at a Christmas gathering where delicious fare was plentiful. Plates piled high with dessert and potato bake, my brother and dad would whip out this old Monty Python line at just the right moment (complete with theatrics) − much to the glee of anyone younger in the ‘audience’, and to the sheer horror of my mum, ever the lady.

Start your own health and fitness journey this month at Vision Personal Training and you’ll not only transform your body but you’ll also transform your life.

I did use the term juvenile at the beginning, right? My point is though, that laughter, happiness and fun surround the notion of food. Across the globe, groups gather together around food − whether in a pub in London for pie and mash, circling a colourful Italian feast in Rome, getting fingers dirty with sizzling street food in Mexico City, or out in the backyard for a laid-back Aussie BBQ. Laughter and love is shared in these situations, as everyday stresses slip away for a moment, we’re free to let our guard down − to be ourselves.

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We in the Get it office love our food (and our wine, that’s no secret), and this issue celebrates all we associate with food − flavours, dining out, dining in, health and wellbeing. Food to us also means memories. We associate good food with good friends, good wine and great times. Do you? Enjoy our delicious July issue.

Call today, our friendly and professional trainers are waiting to have 2 FREE personal training sessions with you to educate, motivate and inspire you to your success, whatever your goals may be .... even if it is to have the confidence to “do it with the lights on! “

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PS would you like to escape with even more Get it? Head over to our website and sign up for our new eMag, for regular updates on events, sales, travel, fashion and much Follow more.

Call 5538 4788 3/93 Ashmore Road Bundall

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What gets you going?

Jeff Osborne (Manager Bundall) Suzette Harvey (lost 35kg) Tina Lynton (lost 30kg)

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July 2014



Editor Sarah Blinco Art Director Aimi Hart Publishing + digital assistant Peta Yalg Fashion + styling Elizabeth McMahon Contributors Lana Jackson | Chris Mcleay | Aleesha Darke | Marie Bean │ | Claudette Freeman | │Megan Luscombe Partners Dan Molloy Photography Breeze FM Editorial Enquiries Sales Enquiries 0414 946 361 PRINTING BPA Print Group, Ashmore Get it Magazine PO Box 7602, GCMC QLD 9726 p: 1300 858 932 e: w: EE FR

July 2014


m a g a z i n e


A masterclass in ingredient experimentation

Does size matter?


How tiny changes mean big weight loss


Gold Coast glamour Champagne, strawberries and style

Good Food Gold Coast


Treat yourself to authentic Chinese dishes and dumplings, or try the chef’s specialty, Peking Duck, cooked fresh and carved at your table. Savour your dining indulgence whilst enjoying the water views of Sanctuary Cove marina. Enquire about our ‘BOUNDARY BOLD AND intimate privateBREAKING, room for special functions. YumAN cha daily. Fully licensed. DELIGHT!’ EXCITING, ABSOLUTE Good Food Gold Coast

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or try the chef’s specialty, Peking Duck, cooked fresh and carved July 2014 at your table. Savour your dining indulgence whilst enjoying the water views of Sanctuary Cove marina. Enquire about our

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Formulas for flavour


Whet your appetite


July 2014

Publishers Indemnity: Those who make advertising placements and/or supply copy material or editorial submissions to Get it Magazine, undertake to ensure that all such material does not infringe any copyright, trademark, defamation, libel, slander or title, breach of confidence, does not contain anything obscene or indecent, or does not infringe the Trade Practices Act or other laws, regulations or statutes. Further to the above mentioned these persons agree to indemnify the publisher and/or its agents against any investigations, claims or judgements. In this magazine we have listed a range of products, prices and stores in across Australia and online. Although prices are correct at the time of printing, they are indicative only as prices and stock may vary from store to store. All prices were provided to Get it Magazine by relevant retailers and suppliers. We advise you to contact the relevant retailers for further information about price and availability. Get it Magazine does not accept any responsibility for price variations, availability or quality of products.

6 ycovemv

WHAT’S ON with Peta Yalg




Send your event to

July 10 The Southport School Helping to raise funds for the 105,000 Australians who sleep out on the streets every night, this event aims to increase awareness of homelessness in Australia. On the night of the sleepout, participants will be offered a sheet, cardboard for a bed, some soup and a hot drink. With almost 60 per cent of homeless under the age of 34 your decision to help out can change lives. Find out more and register online.

July 12 Currumbin RSL RAW:Natural Born Artists is an international independent arts organisation that handselects and spotlights independent creatives. RAW events are held bi-monthly in over ninety cities across the globe and now have a residency at The Sound Lounge, Currumbin RSL. Art, music, fashion, film, photography, hair and performing art: show the Gold Coast creative community your spirit and support this month.

July 25 QT Join this special live event at the QT Hotel and see why Peter is regarded the King of decluttering! Oprah’s organising guru delivers insightful and practical answers and advice through his own unique blend of wit and wisdom. Book tickets online now.

Sunday Long Lunches To celebrate our 25th birthday Mario’s is hosting a series of Sunday Long Lunches and you are invited! For $50 per person or $80 with matched wines enjoy an Italian feast at our share tables Italian style, where the chefs will explain the dishes during lunch and be joined by members of the Mario’s team who will talk about some of the stories from the last 25 years! Dates are: Sunday 27 July 1pm Sunday 24 Aug 1pm

Bookings are essential call 5592 1899 Mario’s Italian Restaurant, beach end, the Oasis, Broadbeach Mall July 2014




< 3. An Evening With Peter Walsh

4. 2 One Another

July 26 Arts Centre Gold Coast Internationally acclaimed Sydney Dance Company presents an exuberant fusion of dance, language, sound and light from Artistic Director, Rafael Bonachela. Set against a pulsing, pixelated backdrop, this piece is sure to both engage and thrill. Only one performance, book now.


2. Communique >




< 1. Vinnies Community Sleepout

5. National Tree Day

July 27 Various locations Each year over 200,000 people take part in National Tree Day events at more than 3000 sites around the country, contributing to the environment, to their own health and wellbeing and to the local community. It’s Australia’s biggest tree planting and nature care event; you and your family and friends can be part of it this month. Register now to join or create a local National Tree Day event.

New thrills this month at


Step inside and become entangled in Dracula’s seductive web of sizzling burlesque, graveyard rock, tummy-clutching comedy and masochist madness!

piderlash, the latest offering from Dracula’s vault, pulls together a fast-paced evening of vampire variety with a unique spin. It’s a complete night of entertainment with a sexy new ‘Vampire Vaudeville’ show comparable to the dynamic entertainment seen at the famous Spigeltent travelling pavilion shows. Spiderlash is presented as a vaudeville style show and spins together a hypnotic web of 21st Century schlock-horror show biz. The fast-paced variety show is a complete departure from the typical bawdy theatre restaurant cliché. The latest production takes the audience on a thrilling journey that combines a perplexing mix of side-alley circus, novelty comedy acts and graveyard psycobilly rock. Featuring acts like the Antique Illusion of Gore, Aerial Chandelier, Satan’s Checkout, Spiderweb Fetish and INXS rock tribute, all set to a pile-driving, live rock soundtrack. Finish the night on a high as the aerial DJ takes you to the next level. Regular visitors will enjoy the signature vaudeville vamp style, while virgins to the swanky vampire lair will be gob-smacked by the scale of professionalism of this Gold Coast institution.


The cast sees the return of cabaret all-rounders Richard Macionis, Rudi Testa, David Kume, Christine Ibrahim and Daniele Casson. New cast members include Stevie Mac on Drums and variety artist Nicole James. Spiderlash opens Tuesday 8 July. Tickets include a ghost train ride, live jazz, three course dinner and two hour variety show spectacular. or call 1800 Draculas

July 2014


1 2 3 4 5 6 7 8

What type of job suits you? Spare a few minutes to learn more about you...

Which is most important to you? A Using your imagination B Meeting great people C Using your hands D Making a difference What would encourage you to relocate for a job? A Free reign to follow your ideas B An ideal team of colleagues C Working with industry leaders and innovators D An opportunity to make a positive change Do you like working with others? A As long as we can share ideas B Yes! C Only ones who know what they are doing D Of course, I love to help What is your ideal workplace? A Somewhere inspirational B Anywhere with great people C A workshop with all the latest gadgets D Where I am needed most Before making a decision, you: A Visualise the outcome B Talk to someone C Do your research D Consider the ramifications It’s your partner’s birthday tomorrow and you need a gift, you: A I prefer for my work to be the focus B Always C I would rather keep a low profile D There are more important things in life Your idea of a staff party is: A An event with handmade costumes B A huge party C A gathering to play with new contraptions D Getting together to help out a good cause Your favourite work attire is: A A creative outfit that won’t get ruined if paint splatters on it B A show-stopping ensemble that everyone loves C Casual clothing with plenty of pockets that I can move in easily D Whatever I throw on Mostly A: Creative Follow your imagination! Choose a career that lets you express your creativity and allows you to experiment. Creative careers don’t have to be confined to fine arts; graphics, design, decoration and renovating can sate your artistic appetite. Mostly B: People-oriented As long as you can work with like-minded people you’ll be thrilled. A role in public relations, event management or advertising would give you the opportunity to work with others and a position in promotions, sales or education would let you reach the public. Mostly C: Technical Bring on the details! You love to get your hands into a project and like to know exactly what makes things tick. Whether you choose a career in a computer, mechanical or scientific field, pick something that will keep your interest. You will likely spend the rest of your life in continued study so you stay at the forefront with industry leaders. Mostly D: Humanitarian As long as you feel you are making a real difference to the world you will be content. Your passion may be animals, people, environment or just making the world a better place. Whatever your passion, get involved by physically helping, fundraising or campaigning. Find your strengths and offer them up.

July 2014


Music you need now! Fishing– Shy Glow As we head into these winter months − where we long for the smell of sunscreen and surf, Fishing’s debut album comes as a welcome injection of absolute summer. From the opening plucked guitar sample and chirping percussion on Recoup to the churning, swampy beats of Watersport, Shy Glow is a tropical pop trip across an island in the mid Pacific. It’s been three years in the making, and usually the lack of sonic progression can be a bad sign for a band, but for Fishing (Sydney duo, Russell Fitzgibbon and Doug Wright), their knack for creating such a defining sound has truly set them apart from others. Midnight Juggernauts – Aerials Last year’s Uncanny Valley was one of the most underrated albums of 2014, but the Juggernauts are back with Aerials as part of a string of EP’s set to be released this year. Recorded in a converted stables next to the Colo River in the New South Wales bush – the EP sees their signature synths sounds fused with more acidic production and danceable beats. Despite the change in sound, lead single Cedoption maintains a huge vocal hook and swirling synth sounds that will haunt your head for weeks to come. ESG - Come Away With Me When listening back to ESG’s 1983 debut, you’re reminded all it takes is a good beat and accompanying bass line to get you dancing. Formed by South Bronx natives the Scroggins sisters, ESG’s influence has been felt everywhere, from funk to hip-hop. If the polyrhythmic percussion on Moody (Spaced Out) or the plosive vocal hooks on Dance don’t instil some primal need to move in you, something really has to be done about that splint in your spine. Get your music fix at and check out these new albums via our Get it channel − search spotify:user:getitmagazine and follow us today 10


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ue al lv 0 t a 32 To $ Sensory delight These delicious candles from Vanbloom ( are inspired by four exotic worldly destinations and are set with a piece of cracked turquoise, said to be one of the oldest protection stones. We have eight beautiful ‘wanderlust candles’ to give away. Eight candles and designer card @ $39.95 each = $320

Beautifully Smooth ‘Have a Smooth Canoes ( day’ every day with these spa quality body products that will leave your skin feeling beautiful. We have three packs of body wash and body lotion to give away which will also include a Smooth Canoes coffee mug and t-shirt! 3 packs @ $100 each = $300

Fit for summer Get fit for summer with the chance to win a six month gym membership at Plusfitness Southport (! It’s the Gold Coast’s biggest and best 24 hour gym with virtual classes, yoga and free fitness assessments − you will be feeling like a new you in time for summer. One six month membership @ $279


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GET HEALTHY Get out your pens and call your P.A.s! From today onward, health and wellbeing will be prioritised in your diary, and your life, insists John Burchell... or anyone working, running a busy household or business with staff, kids and all the trimmings, there is common ground in the roles that need to be filled. All high workload positions require the need to delegate and organise. Maybe it is the car needing servicing, the plumbing fixed, arranging an interview with a prospective client... whatever the task, there is one thing we can’t delegate or sub-contract − our health and sense of feeling good. Do you work through every day propping yourself up in the presence of chronic illness or ongoing niggling health issues? Do you have days where you just don’t seem to be able to function as required? Are you someone who wants to be able to achieve more in the day and enjoy optimum health and performance, rather than performance being dictated by your level of health? The media is full of details on how to improve your health. Pilates,Yoga, diet, aerobics, health retreats − the list is endless. In clinic, I find that many practices are limited by the less detectable or less apparent health issues. Have you experienced investing yourself into one or several of these activities only to find it just highlighted your limitations or even made you feel less sustainable? Many of the patients I work with have had such an experience; one that leaves them with the sense that something isn’t right; something is in fact limiting their ability to reach full potential. Firstly, three Health and Feeling Great basics 1. The rule of thirds. Eight hours work, eight hours play or recreation, and eight hours sleep. 2. A nutritious balanced diet of unprocessed and unmodified foods. 3. Keeping in touch with your passions and innate self. In these there is a rule of proportions, or degrees of compensation as is more often the case. As an example: Should it be that you are struggling to get five hours sleep and you are working 14 hours per day, have lost touch with your passion and are throwing down fast foods in the gaps, well then it s a huge ask of the little recreation and unprocessed food you might be having to actually compensate! Let’s change this then. Indulge in good foods. Snack on almonds, pecans, fruits and seeds. Even protein balls made with tahini, carob, almond meal are July 2014

feel great!

Prioritise “health and feeling great” in your diary. preferable; have a piece of celery, carrot or the like. Pre-prepare a soup or stew, casserole, salad or veggie bake to take for lunch. Always have fresh or filtered water with you. Take a moment to get in touch with your passions and indulge in a minute of mindful “feeling great” thought. Have you had fun with your kids or partner today? Have you had even ten minutes physical activity aside from running around your workplace? Have you sought consultation to have a diet, lifestyle health and supplement regime tailored to suit your choice of lifestyle and workload? YES would be the ideal answer to these three questions! You would most likely sleep better, longer and achieve the same work in less time than the first example. However, all must be well with the underlying bio chemistry for that scenario to work, if it is not, then you may well end up back at the start of applying good practice but without results. ARE YOU l Tired, not coping well with increased workload or stress? l Not hungry in the morning? l Unable to remember your dreams? l Find prickly clothing or tags on clothing annoying or intolerable? l Unable to tolerate loud noises, repetitive noises or light? l Have high levels of expectation? l Pedantic or perfection driven? l Intolerant of anything less than your goal? l Irritated by contradiction? 12

It will change your life. l Irritated by incompetence? l Suffer from ‘brain fog’? l Have a metallic taste in your mouth? Answering yes to any of these questions could indicate problems with bio chemistry that may in turn lead to problems with mood and energy regulating mechanisms. Any of these symptoms could indicate Pyrrole Disorder, Folate Reductase Disorder, gut initiated mood disorders, or amongst other things the presence of Pathogenic bacteria and viruses. All of these conditions have the potential to severely compromise your system’s ability to assimilate vital nutrients so essential for mood and energy regulation and immune function. Quite often these symptoms are diagnosed as conditions such as Chronic Fatigue Syndrome, Fibromyalgia, Coeliacs disease, IBS, depression and any of the many other auto immune or mood disorders. With the aid of specific testing and case taking, the true origin of illness or the condition preventing being able to meet your health goal will, in most cases, be revealed. Your health disorder may have an undiagnosed underlying cause. The cause in many of these cases can be overcome by simple management of diet, lifestyle and correcting biochemistry imbalances or pathogen invasion as required. Prioritise “health and feeling great” in your diary. It will change your life.


Cassandra Pullos’ all-female legal team can make your life easier f you are experiencing the breakdown of a relationship with your husband or partner,you need confidence in the legal representative you choose to assist you in addressing the legal issues that arise. The team at Cassandra Pullos Lawyers is strong, confident, highly experienced and has specialised qualifications in family law. And the team is all female. Cassandra Pullos Lawyers focuses on delivering a service unique to your circumstances, and advocates the importance of adopting a collaborative approach to resolving any issues or disputes that arise following separation. The focus at Cassandra Pullos Lawyers is on strategic solutions which are formulated based upon your objectives; not engaging in a one dimensional “litigation” process which often is ill suited to clients’ preferences to separate privately and quickly. Cassandra Pullos Lawyers recognises the unique challenges that separation poses to women and have an empathetic manner in handling the sensitivities of your personal position. They understand the importance of you feeling heard; and you understanding your options and what will happen next. The team will ensure that you obtain realistic and unbiased advice so that you do not pursue unachievable goals or make plans based upon an outcome that is unlikely. The team at Cassandra Pullos Lawyers prides itself on their reputation to deliver a comprehensive and individualised service to clients; including (where appropriate) collaboration with other professionals, including accountants, financial advisors, tax agents, FDR practitioners, mediators, psychologists, commercial and criminal lawyers. Clients always experience polite and professional interactions with the team at Cassandra Pullos Lawyers and have confidence that their matter is being handled promptly and efficiently. Collectively, the team has more than 55 years of professional experience in family law which ensures clients receive expert, specialised and complete advice and service. Cassandra Pullos is an Accredited Family Law Specialist, a Collaborative Lawyer trained to the international standards of the International Academy of Collaborative Practitioners and has completed extensive training in mediation. Cassandra has also practiced in various areas of commercial based law which gives her a strong understanding of the wider issues of law associated with the breakdown of relationships and the financial restructuring of lives. Cassandra is a family lawyer who can integrate her knowledge and experience in all of these areas into the issues of property division, spousal maintenance, child support, estate planning and asset restructuring. Cassandra also has a strong commitment

Do you need help with divorce or family Cassandra Pullos LB Accredited Family Law Specialist

legal matters?

to alternate dispute resolution and a particular interest in fostering and growing those methods that serve the client’s enlightened,long term and holistic interests and to bring them through the divorce passage with integrity and satisfaction. Damira Hidic joined Cassandra Pullos Lawyers in May 2014 and is also an Accredited Family Law Specialist. Damira clients’ can have confidence that her knowledge and experience will take their case from start to finish with the least possible stress and maximum efficiency. Damira heads up Cassandra Pullos Lawyers’ newly established Wills & Estates Section. Given her experience she is well positioned to assist clients in all aspects of estate planning and estate litigation matters. Upon breakdown of a relationship, estate planning issues will often arise that need to be addressed to protect the client’s entitlements to or arising from a property settlement. Damira applies her skills and knowledge of family law and estate law to custom tailer the advice and strategy to each client’s particular needs. Damira also practices in Migration Law. Her focus is on permanent and temporary employer sponsored visa applications, family migration and matters relating to business visa cancellations. Damira speaks Bosnian, Croatian and Serbian. Alice Drummond is an Accredited Family Law Specialist and a valued member of the team at Cassandra Pullos Lawyers; she joined Cassandra Pullos Lawyers five years ago and fully subscribes to the firm’s ethos of delivering 13

strategic solutions which are based on “integrity, trust and equality”. Alice works across the full spectrum of family law cases and specialises in complex property cases. Zoe Adams is an experienced family lawyer having practised both in Brisbane and on the Gold Coast. Zoe has more than six years exclusive experience in family law and has a particular interest in resolving parenting disputes in a manner focused on children’s best interests. Zoe reinforces with clients the principles of the Family Law Act that children have rights and parents have responsibilities. Kristy Lee Heard’s career in family law began more than 10 years ago, she has worked at Cassandra Pullos Lawyers for over five years and during that time has completed her Bachelor of Laws and was admitted as a Solicitor of the Supreme Court of Queensland and the High Court of Australia in 2013. Kristy Lee delivers pragmatic and practical advice to clients; based upon her knowledge and exposure to the many faceted types of family law disputes. If you are experiencing the breakdown of your relationship, or are contemplating separation, contact thep team at Cassandra +61 7 5526 3646 Pullos Lawyers for a confidential discussion about your concerns. P 07 5526 3646 Southport Central , PO Box 2141, Southport BC 4215 27 Garden Street, Southport

July 2014

Dessert - Poached Peach Financier with Peach Gel, Sugar Tuille and Pumpkin Meringue – unusual flavours

COVER FEATURE with Chris Mcleay

Sous Chef, Chris Mcleay, talks tastes and trends especially for our July food-themed issue

he way in which we interpret food is a personal journey. For me it means a way to express myself creatively and put a little piece of myself on a plate. I really do enjoy seeing a well thought out, well-constructed dish come together. Even better is seeing the pleasure it can bring to a guest that was maybe not expecting such ingredients to complement each other quite so well. Pairing unlikely ingredients can produce some surprising results. It is important to first understand the characteristics of the produce you have selected, and experiment with the different ways it can be prepared. Learning new techniques and pushing the boundaries of flavour is what makes cooking exciting. To be totally honest, I have had as many failures as successes, but that to me makes it all worthwhile. I learn more every time I try something new in the kitchen. One of my favourite combinations of late has been Hervey Bay Scallop lightly smoked with Juniper Berry and Pickled Heirloom Carrots. It was a risk that paid off. I was surprised how well the delicate texture of the scallop absorbed the robust flavour of the juniper berry. The pickled carrot balanced the flavours with the hint of acidity that was lacking with the other ingredients. If you were to look in your pantry or fridge at this very moment, I’m sure there would be many items you would have a hard time believing, if handled in the right manner, could become a culinary delight. A bit of fun would be to try and come up with a family dinner that defies the convention of the typical meat and three veg. Get the whole family to have an input in the menu, and incorporate some ingredients out of the ordinary, and see how each other’s tastes may vary. When it comes to creating a menu in a restaurant or at home, it is beneficial to have an open mind and the courage to experiment. Putting together a menu that pleases everyone is difficult, but not impossible. When I host a dinner party at home, I stick with the same philosophy I use in the restaurant, think simple but aim for wow! For instance, I would start by choosing the protein of which the majority of guests would enjoy. In winter, a lovely slow cooked lamb shank is hard to go past. For an accompaniment, I would use some sort of root vegetable; a big bulb of celeriac to make a puree will do nicely. Simply cook some onion with a little garlic, add sliced celeriac, milk and simmer gently until the ingredients are soft enough to blend smooth. These may sound like simple flavours, but handled with some flair and imagination, they can be transformed July 2014

Formulas for


Slow cooked Lamb breast with Jerusalem Artichoke and Kale Soil

Learning new techniques and pushing the

boundaries of flavour is what makes cooking into a culinary delicacy. Preparation and presentation makes the difference from dull to delicious! To begin the cooking process of the meat, combine aromatic spices (toasted coriander seeds, dried bay leaves, yellow mustard seeds, black peppercorns), lamb stock and an array of roughly chopped root vegetables and place into a deep-dish pan. The lamb shank should be covered with the liquid and cooked slowly in the oven at 130 degrees Celsius for a minimum of four hours. Once tender, the meat should be delicately pulled from the bone. Once the meat is off the bone, put it to one 14

side. Sauté some diced brown onions in a pan, adding some of the stock the meat was cooked in to deglaze. Add the lamb meat, season with salt and pepper and simmer for five or so minutes. Gradually stir in a little agar agar powder (seaweed extract used as a setting agent; similar to gelatine that can handle high temperatures) and let the mix thicken. Place in an appropriate container and freeze. Once the mix is frozen, cut the slab into cubes and then defrost in the fridge. The freezing process helps the lamb retain the cubed shape. Crumb the cubes with flour, eggs and panko breadcrumbs (Japanese breadcrumbs) to make lamb shank parcels. Pan sear with a little

Butter Poached Yabby, with Sweet Carrot Puree and Pomegranate Foam – An example of a unique pairing of flavours.


Delicate plating by chef

canola oil until golden brown. When plating remember to arrange the dish like each ingredient has a purpose. Use what I call the ‘Masterchef ’ smear. It starts with a dollop of the celeriac puree, and you then smear it across the plate giving the impression of an exclamation mark. Arrange carefully the lamb shank parcels on the edges of the puree; spoon over some of the lamb sauce and some winter leaves for garnish. Mizuna leaves are great this time of year. Now you have a meal that would not look out of place in a celebrity chef’s cookbook. One of my favourite pastimes is simply flicking through the pages of cookbooks. Whether it is a cookbook from a Michelin Starred restaurant or a country style home cookbook, there is something to be learned. Cookbooks offer a valuable insight into the latest culinary trends and will help to get you

l nk parce mb sha la e th g tin Chef pla

inspired in the kitchen. The latest trend that is producing surprising results is called foraging. Foraging is a concept that is relatively unheard of in Australia. In Europe and South America, it is all the rage. Chefs like Rene Redzepi (Noma in Denmark) and Alex Attala (D.O.M in Brasil) actively go and source their own products from their respective lands, going deep into forests and wetlands to source Mother Natures gifts. This is where the science of flavour combination really gets interesting. A native dish to Denmark, and in the cookbook Noma Recipes I would love to try is Crispy Reindeer Moss, Cep powder and Crème Fraiche. It is actually as it reads. Reindeer Moss. And it looks amazing. Understandably it may be a little difficult 15

to go foraging and source items like reindeer moss on the Gold Coast, but a great solution may be what I like to call urban foraging. There is no shortage of specialty food shops that have fantastic produce right on our doorstep. Amazing cheeses are just a short drive into the mountains, and every weekend farmers markets offer us all the chance to use farm grown produce; directly from the farmer who grew it. When you start to look around and become aware of what varieties of foods, produce and delicacies are available, it is an invitation to create. I encourage people who enjoy cooking to expand their palate little by little. It would be a shock to the senses to jump right in and eat reindeer moss without first experimenting with a simple introduction to unique food pairings. Remember no idea is a bad idea; it may just take some refining! July 2014

WELLNESS with Marie Bean

Sizedoes matter

Marie Bean insists we do need to sweat the small things − that is, when it comes to food, health weight-loss and fitness

e are always told not to sweat the small stuff in life because these things work out in the end; however, the opposite applies when it comes to eating, fitness and good health. Often when asked why a person has gained weight or they’re unable to lose it, the answers are big life events − pregnancy, hormones, Christmas festivities, holidays, job change, injury or illness − all big, life changing situations that can affect our health and eating regimes. These major events are often the reason for gaining a few kilos, but they are not the reason you are overweight now or why you are still gaining weight. Just recently I was chatting to a lovely lady about her frustration with being overweight and not being able to lose it. She told me that she knew her reason for being overweight − she had gained an extra 10 kilos during the pregnancy of twins. This sounds quite normal, often women do gain weight and find it hard to lose it after pregnancy and childbirth; however, the woman standing in front of me was my age. I am 52! She was still blaming her pregnancy July 2014

25 years later. This is not the reason she is 20 kilos over weight now (yes she had gained another 10 kilos since then). She is carrying extra weight from what she ate yesterday, the day before and what she will eat tomorrow, not from what happened 25 years ago. It’s good to know what pinpointed the start of your weight gain and the reasons you are carrying excess kilos, but using it as an excuse months or years later is not going to help and it won’t get rid of those extra kilos. We do not gain kilos overnight. Weight creeps on gradually. Weight gain is simply the result of eating extra calories and not burning those calories within the 24 to 48 hours that you have consumed them. Research tells us that we eat an average of 200 more calories a day than our 1950s counterparts, and we do not move as much as they did. Therefore, if we are eating more calories and moving less, this is the real reason for weight gain. An extra 200 calories a day that is not burned off is only a 200 gram weight gain per week − not much you think − but in five weeks it’s a kilo and over a year its 10 kilos. 16

That is a lot of weight! The 200 grams a day is not from dining at the all-you-can-eat buffets on your cruise, or from nine months of pregnancy and still hanging in there 10 years later. It really is 200 extra calories a day − a cup of fancy coffee, a juice, two chocolate biscuits with your tea instead of one, the creamy sauce on your chicken breast at dinner, the butter on your bread roll... and I could go on and on. Basically it’s the little bits and pieces that you are doing on a regular basis that add up. If you don’t think it is food, it may be the little things you are doing (or not) on the other side of the health scale: movement. Just dropping one or two of your fitness activities a week because you want to sleep in sounds okay. However, if you are eating the same amount of calories and not doing as much exercise once again, gradually on goes the weight. A one hour, walk, run, cycle or fitness class could burn 500 calories or more; times two is over 1000 calories a week you haven’t got rid of. Once again it doesn’t sound much but over a year you’ve gained seven kilos, and it

has nothing to do with eating more, it came from moving less. The usual solution for this long term weight gain is to get rid of it as quickly as possible. This is when that terrible word ‘diet’ pops into your head. Even though you only ate 200 extra calories a day to put on weight, you select an extreme diet that cuts 10001500 calories off your normal eating regime, easy. No, it never is, it’s hard. You suffer, feel deprived and hungry, but as a result you may get rid of a few kilos in four weeks. Great! Now go back to normal, eating your extra 200 calories a day, and maybe even more to make up for that awful suffering and deprivation, and off you go again, on your weight gain spiral. There is an easier more successful way − not faster, but a lot easier.

START A ‘SWEAT THE SMALL STUFF’ CHALLENGE Challenge yourself to remove three small things each day from your diet. When I say small, I mean so little that you don’t even notice it’s gone. Some examples: Breakfast If you have muesli with fruit and yoghurt, take off the fruit or the yoghurt. If you are a two eggs on two pieces of toast person, take off one piece of toast or one egg, you decide.

Toast for breakfast? Have one spread, not two, so butter or honey, not both. Lunch Take something off your salad sandwich − the meat or the cheese; the butter or the dressing. Only one thing, you won’t miss it. Or, have water with your lunch, not your usual flavoured drink or coffee. Dinner Everything as normal, but no bread roll; take out the dollop of butter off the corn cob or ditch the tomato sauce on your steak. All of these things are small and will not leave you hungry or deprived, but it is a change to the calories you consume and that in turn will make a difference to your weight. If you want to up the ante, add small things to the movement side too. The best way to do this is by small add-ons. Add 10 minutes to your workout or work out faster. For instance, if you walk or run 5km each morning, go further, just up to the next block and return. Or if time is an issue, run faster. Set a timer, run or walk out at your normal pace and on the return journey really push it to get back home faster. Both methods burn extra calories. The best thing about sweating a few small things is that it’s not extreme or hard, in fact it’s so achievable that after a while you will hardly notice the little things, but your body and health will.

About Marie Bean Marie is a running coach and fitness consultant. She is the author of two successful books, Lazy Runner and Lazy Loser ( Marie is currently touring Australia spreading the word on her books, as well as public speaking and conducting running and fitness workshops.

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July 2014

REAL LIFE with Sarah Blinco

She quit her job and sold her house all because she was obsessed with the idea of starting her own wedding event business. Come 2012 Decinda MacDonald only had 12 weddings booked, but by the end of this year she will have facilitated 139 weddings, parties and corporate events! Decinda spares a moment to share her story with Sarah Blinco How long have you loved the wedding industry for? I have always loved the events industry in general. I’m a hopeless romantic (as most women are) so weddings have always stood out to me. Combining love with glamorous and theatrical spaces? I’m hooked! What is it that makes you so passionate about your industry? It’s awesome to be able to affect people in a positive way. Weddings in general are one of the most personal but most stressful events one could ever organise and knowing that we are contributing in a positive way is massively rewarding. I also love how the job is never the same; one week we are creating simple and earthy rustic style celebrations, and the next completely lavish and exotic with dramatic lighting and towering centrepieces. What spurred you on to eventually take the next step and create Sugar & Spice Events? There were a few key things that turned any thoughts of the future I had on their head. One was reading a book called The Richest Man in Babylon while doing a wealth creation course at my local church. We were encouraged to take something that we really loved and think about how we could make a business out of it. I remember my answer: “I love to set tables”. I have loved it since I was a little girl and my parents bought some nice placemats with images of the Opera House, Harbour Bridge and other pretty scenes of iconic Australian architecture. The Opera House was my favourite as it was all lit up in purple in pink. As I grew older, I still loved to set a fabulous dinner table and throw elaborate dinner parties for my family and friends. After working in the events industry for nine years, it was like a light just turned on in my head, very close to my 30th birthday, and I couldn’t do anything else but start the business. I was a woman obsessed. What are your key services? We plan and style events large and small, including private parties for any age, weddings and corporate. June 2014

Living with purpose and passion What was the tipping point for your success – 2014 is shaping up to be a very busy year for you! I can’t pin point a moment when it all fell into place, I believe it was just the culmination of two years of exceptionally hard work. I continued to work full time before leaving to run the business full time and worked until midnight most days on contacting venues, social media and pouring my heart and soul into every single client who graced me with an enquiry. I would take hours and hours and hours to set up all of our events (sometimes with the help of a begrudging but loving husband) and would walk away with $100 profit on a good day. Working so hard in the early days has set us up now. It’s your fourth birthday this year and you’re celebrating with a brand new premises! We have just moved into a new warehouse space in Burleigh. I am obsessed with industrial design so the bare concrete walls and exposed piping suits me perfectly! Our mezzanine office, The Loft, is a Burlesque dream with 18

black and white striped wallpaper, emerald green velvet curtains and lots of delicious gold accents. A French provincial lounge is sprawled in the corner for us to recline on if the emails get too much! And an impressive chandelier dripping with black crystal drops hangs from the centre. It’s amazing! Plans for the future include a board room to meet with our clients which is influenced by a New York street scene, with exposed bricks a huge fire escape print and industrial fixtures. I can’t wait. What do you think was key to your success in the launch and facilitation of Sugar & Spice Events over the past four years? Passion! I have been having a long and sordid love affair with this business since the idea dropped into my head in 2010. It has never been a chore to answer emails and create proposals until the wee hours, or work from dawn to after dusk setting up events because it is a very rewarding obsession. I continue to love it to this day and am grateful to our clients for letting us live out our dream.

What do you love most about life right now? I honestly have to pinch myself sometimes with how good it all is. I can be doing the simplest of things and I get an overwhelming sense of euphoria. I am blessed in everything I do. I love the freedom the most. But in saying that, it’s a lot of responsibility and there are times when you need to make the hard decisions − it’s not all roses. If you love what you do, there are far more good times than bad. What advice do you have for women pondering a business idea but who hesitate to take the ‘next step’? First and foremost, make sure you really love it. Let it simmer in your mind before you jump into anything. I would encourage you to stay at work for as long as you can so you can build up the business to a point where it can sustain you. Back yourself. Believe in yourself. If you have passion you don’t need anything else, it will all fall into place. What are you most looking forward to over the coming couple of years? Being able to create charity events that will really contribute in a big way to the community. I look forward to a time when we can send our staff on incentive trips to fashion forward destinations such as New York, London and Paris to research the latest event trends. I look forward to playing a part in putting the Gold Coast on the map as an international wedding destination. I most look forward to seeing the business grow past what even I can imagine now as I sit here and type this. It has become a whole new entity and I’m just along for the ride!

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Winter whites, neutrals and statement pieces worth donning this month

SINEAD JAMES ground stokes dress / $199 / MY JEWLERY STORY fluidity open hoop earing / $24.95/

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Delicious beauty goodies you deserve to try this month

Laura Mercier Body & Bath Duet Crème Brûlée, $59, P 02 9663 4277

Sally Hanson triple shine nail colour (available in 27 shades), $9.95, Priceline, Target and Big W

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July 2014

FASHION STYLE with Elizabeth McMahon MARIAM SEDDIQ JAZMINE guipure lace tuxedo cape $499; CLAIRETTE guipure lace and silk gown $699 P 0432 418 369 // CTJ JEWELLERY 18k clasp with strand of white south pearl necklace $1400; 18k white gold vintage inspired ring with 1.50ct of a white diamonds $6300; 18K white gold south sea pearl and diamond drop earrings 1.80ct $4500; 18k white gold fancy dress ring with 1.00ct of diamond $4800 P 07 5538 3988

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July 2014


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July 2014

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July 2014


Managing Director of Skin 02 and Alive Clinics, Alison Atia, shares with Get it her best beauty tips and favourite wintertime products My top tips for keeping the skin feeling and looking good in the cooler months: Always use winter sun protection − even in winter you need to protect the skin from sunlight. Wear a broad spectrum sunscreen every day − that means it has both UVA & UVB protection and is at least 30+ SPF − on the face, neck and hands to avoid wrinkles. Use a good anti-ageing moisturiser morning and night with ingredients like shea butter, marine collagen, vitamins and peptides. Our Skin O2 winter favourite that is loved by all the models right now is Skin O2 collagen renewal moisturizer ($45). Definitely use a gentle exfoliating micro scrub every second day or at least weekly to ensure your moisturisers and serums work their best by removing your dead skin cells, help fight fine lines and gain back a more youthful glow! Try Skin O2 micro RP ($45). Winter is especially the time to use a corrective serum for your specific skin concern under your daily moisturiser. Try Skin O2 Australian Doctors formula Corrective Serum ($59) for your specific skin concern. If your skin is looking dull or you have dry skin caused by winter, now is a good time to book in for a professional facial with your beauty therapist. Essential treatment regime, perfect for a winter skin pick up would include removing your dead cells to help renew the skin’s natural metabolism, then revitalising the skin by plumping it with the hydrating and anti-ageing ingredients, giving your skin an extra professional cellular skin boost we all need this time of year. I just

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July 2014


with Jennifer Granger

Jennifer Granger encourages you to consider: Who wears the pants in your relationship? endy is 39, married with three children under 12. She is a GP at a medical practice near her home. She would like to work three days a week but her husband – also a medico – appreciates her talents and the extra income she can bring in. Wendy is torn between wanting to be a good mother, provide a stable home for her family, with the desire to do well professionally. She appreciates the benefits but also feels the pressure of earning more money. She currently works four, sometimes five, days a week. She is constantly exhausted, has little time for her own interests like going to the gym, seeing friends, or playing tennis, and feels guilty that her mothering role is constantly diminished by long work hours and emotional stress.” Wendy is exactly the kind of female the 1970s women’s movement hoped would become a 21st Century prototype: well-educated, equal opportunities with men throughout academic and work life – including equal pay – and a chance to partner, create a cosy domestic environment, and have children. The catch cry “we can have it all” has come true for many women today. The question now is do they want to have it all at the same time? Yes, in 2014 women are equal. It was hard fought but it’s over and we should celebrate. But we’re not because we’re too tired − we’re exhausted because we are not getting enough help or support in our lives. What in the world went wrong? Sadly, the fight has come at a very high price. For most women today, it actually means much more work, a lot less balance in their lives, forsaking the femininity, and to top it off, they still have to protect the fragile male ego of their partners. Take John and Alana for example. The couple met at work at a prestigious law firm. They were equally successful but then suddenly Alana won a very difficult case and her career skyrocketed and John got left behind. It was never Alana’s intention to be the major breadwinner, but her earning capacity reflected her talent. Instead of feeling resentful, John began to enjoy his world at home; more time for golf and for working out. When the children arrived, John got to stay home. Turned out he was good at being the homemaker and Alana found herself lost in the shuffle: still enjoying her career, July 2014

Are men becoming too


but really wanting to be at home with her children and still wanting to feel like she was the feminine person in the relationship. This setup was not going to work for Alana and John in the long run, and before long, sure enough the cracks appeared. Resentments grew. The fact is that John had taken to his new role as a duck to water and he never looked back. But he still wanted the kudos of being ‘the man’ in the relationship. Whenever they went out as a family or for dinner with friends, he paid for everything from their joint account. Their mutual friends thought that he earned his own money that he consulted from home. At first, Alana did not have a problem with protecting John’s masculinity in this way. But with each passing year, she found herself growing ever more disgruntled at his 30

inability to protect her femininity. She felt well and completely “male” in her busy life as protector and provider for the family, and it was heartbreaking that he didn’t notice or seem to care. Her discontent grew like a tumor slowly but ever so surely. Alana was missing her inner feminine self and it was screaming within her to be heard. Finally, she could not silence her feminine self. She lashed out at John at how sick she was of his fragile ego and his inability to “man up” and understand what she needed as a woman. She wanted to be a true woman who had a healthy feminine side, but he held all the feminine space in the household. The only role left for her was the masculine side, and she was desperately tired of shouldering all that pressure on her own. Is this the equality that women have had to fight so hard for, only to have a certain

kind of man use the woman’s capability as an excuse to wimp out of his own responsibilities as a man? I think there are a whole group of men like John who have seen women’s equality as the ideal opportunity for them to willingly abdicate their manhood. Why go out to work to provide for their family or meet the needs of their wife if they don’t have to? Life is grand! But that’s only good till her life implodes. When she can’t take it any longer, the marriage will be over, another family shattered. It could have been different, but it takes a real man to step up and to man up even when he finds himself as either the secondary earner or the main caregiver. He is still a man and he can still be a protective husband. In the new world order more women will take on the role of primary breadwinner. But the feminine role they play in the relationship still needs to be honored. Her partner must make major efforts to show her that she is an appreciated feminine person. There is no place for over inflated egos in reversed partnerships. This kind of partnership requires immense maturity by both parties. Equally women in this reversed situation need to work harder to acknowledge their partners masculinity rather than emasculate

About the author

Jennifer Granger is a transformational coach and the author of a new groundbreaking book, Feminine Lost: Why Most Women are Male. In it she explains the state of affairs between couples today and explains how creating an internal shift can help individuals attract just the right intimate partner and sustain that love over time.

him even further with her masculine abilities. She should not have to sacrifice her femininity completely for her competence as a breadwinner. This can be achieved but both men and women in reversed relationships have to have a conscious awareness of her need to ‘feel’ feminine and his need to ‘be’ masculine. Relaxing into the opposite internal gender to your physical vehicle is lazy and unsustainable in the long term.

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July 2014


with Sarah Blinco

Seeking a sublime setting for a special event? Sarah Blinco’s discovered somewhere you’ll love on the doorstep of the Great Barrier Reef retty palm trees arched across an elegant driveway signified we had arrived at a unique tropical location. As we pulled to a stop outside The Elandra Resort (, we tried to overcome feeling frazzled; we had only fifteen minutes to spare before we were due to attend a cocktail party. You see, it had been one of “those days”. Instead of enjoying the scenic views on our drive from Cairns’ airport to Mission Beach, I desperately attempted to tick off unaccounted-for items on my to-do list, computer and mobi Wi-Fi working hard on my lap in the car; Cooper, sitting behind the wheel, grew increasingly impatient with the time-consuming roadworks which we’d not factored into our schedule. We jumped out of the car at our final destination however, and caught sight of the breathtaking pool deck (voted “sexiest in Australia” by avid travellers), Dunk and other islands of the Great Barrier Reef through the foyer. Stunning, and instantly therapeutic. Then, resort manager, Sharon Muir, appeared − a breath of vibrant fresh air. She guessed who we were and welcomed us as if we were life-long friends, buggied us to our villa, handed over the keys and said, “Enjoy our beautiful beach house”. And that’s how they roll at this exclusive little piece of paradise, generally only an hour and a half drive from Cairns, and about two and a half from Townsville. The Elandra Resort Mission Beach is up-market, rainforest-meets-the-sea heaven, with a warm side of family hospitality. Even owners, Katrina Knowles and Adam Karras’ dog, Willis, sauntered over to us on our arrival. He didn’t need coaxing for cuddles − fine by us as we’re always happy to adopt a dog away from home. Also fine was room 404, which aside from being oversized, welcoming, plush and comfy, boasts dramatic sea, island and coastal beach views as far as the appreciative eye can gaze. There really is nothing more soothing than spending time by the ocean, and perched above a setting like this is exactly what I needed to recharge my drained batteries. Crisp, stylish, yet emanating a calm northern Queensland vibe, Elandra − meaning “safari or home by the sea” − isn’t your average resort. Core business here revolves around weddings, special events, conferences and corporate incentive escapes. Sharon insists there are to be “no July 2014

Eat, drink, sleep


worries” when you turn up to The Elandra for an event, whether you’re a guest, bride, groom, CEO or group facilitator. “You tell us what you need, what you do and/ or don’t want as part of your experience, how many people are coming, and we will design a bespoke itinerary and package to suit your requirements and budget, utilising our own exceptional team as well as hand-chosen, trusted quality service providers from around the region,” she explains. Cooper and I were lucky enough to experience the Elandra events expertise first-hand during the resort’s recent Tastes of the Tropics weekend, an event designed to “give back” to the local community and special guests. “Our community spirit has always been alive and well, but it’s 32

really been since Cyclone Yasi in 2011 that everyone treasures local relationships more closely. The eye of the storm came in directly over us. Elandra was actually an evacuation point for South Mission Beach because the areas below us are really low-lying and a damaging king tide was expected. We had hundreds of people bunkered up across the 40 rooms on the property, and provided safe haven for pets − cats, dogs, snakes − you name it! We’ve got the only helipad in the area too, so a couple of hundred army personnel from Townsville were also based

here during the emergency so they could service the hard-hit areas along the coast. Because we’re not open to the general public anymore, we try to host various local events every year or two, so that our friends and others interested in the property can come over to enjoy the Elandra experience,” Sharon tells us. This was no ordinary meal with mates though; Tastes of the Tropics was a gourmet getaway like no other, brimming with indulgence, sampling, demonstrations and degustation. The weekend included a cocktail dinner boasting divine canapés utilising only the freshest local seafood and produce, and a gala dinner, both catered for by none other than acclaimed celebrity chef from Channel Ten’s The Living Room, Miguel Maestre. Stuffed mussels, tigres style with brava sauce; lobster sliders, freshly shucked oysters; sesame crusted yellow fin tuna and seaweed salad as well as suckling pig with celeriac remoulade were just a few of Miguel’s delicacies featured on the weekend menu. Set to a theme of Spanish guitar and flamenco dancing as a nod to special guests, Miguel and his family’s heritage, the entire

spectrum of events we were privileged to attend really showcased the experience and pride that the team here injects into anything that happens on their land. I relished in the energy of this place. It’s not hard to fall in love with The Elandra when you’re lounging around on an oversized daybed overlooking the Coral Sea, or meandering through the lush gardens, enjoying the overall beauty and serenity that we have on offer in our backyard, Queensland. Whether you’re planning to host your own celebrity-studded event, idyllic tropical wedding, extraordinary bucks or hens extravaganza including cocktails, manis, pedis or even a night-time game 33

of laser tag in the rainforest; you want to indulge in secluded island day trips and beach picnics, or you wish to do as we did − eat, drink, sleep, repeat (and make some new friends along the way), consider this spot for your exclusive get-together − it is quite exceptional. July 2014


with Sarah Blinco

Recent figures show that women are leading the way when it comes to proficiency on all social media platforms − except LinkedIn. Sarah Blinco shares simple tips that will have you (social) networking in no time ave you ever received an email proclaiming, “Amanda has endorsed you on LinkedIn”,and wondered what in the wide world (or is that ‘wide web’... sorry, geek joke) you should do next? We’ve all heard of LinkedIn and indeed most appreciate it is potentially a valuable tool for business networking and even for discovering your next career break. While it is informative, this business-orientated social platform can cause a bit of confusion due to the barrage of emails and notices you may receive if you’ve not tweaked your settings according to your needs. LinkedIn is worth getting your head around though, because content shared on the platform is useful, informative, enlightening and applicable to a wide range of business and entrepreneurial endeavours. In fact, LinkedIn can prove to be a very valuable space to spend time on (it’s certainly not just for job hunters). I recently got in touch with Socially Sorted’s ( social media strategist, Donna Moritz, for her expert advice on the questions that confuse tentative users the most: Should I connect with everyone who invites me? Not necessarily, says Donna. “Just like any social platform, you should decide on parameters regarding who you will and won’t connect with. Many people will not accept a request to connect unless they have known the person,have met them online or offline, or have received an introductory message that gives them a valid reason to connect. Something that many people neglect to do is send a personalised message when requesting to connect − it not only makes you stand out, but also gives the person more information” (so something to remember when you yourself are reaching out to others). What do I do with groups − which ones should I join? “You should engage with groups that are of interest to your target market, not necessarily just where your industry colleagues are. Join a few ‘industry specific’ groups (for example, a physiotherapist could join physiotherapy groups) but focus the rest of your time where your clients and ideal clients are. For example, the physiotherapist could join groups focused around sport or training for athletes. Once you are in the group, don’t hard sell − instead, focus on providing massive value to the other people in the group. Answer questions, start discussions and share quality content that helps people.” What is the proper thing to do when someone endorses me? “Endorsements are nice, but recommendations (comparable to a written July 2014

Winning on


reference) are what really matters on LinkedIn. With endorsements requiring little effort and the simple click of a mouse, a recommendation takes more thought, gives more credibility and is taken more seriously. I would always recommend that clients focus on recommendations and to start by giving them to people they have worked with in some way. By all means, ask for recommendations from those who you have worked with and who know your skills, but always personalise your message. It is also a good idea to offer to recommend the person you are asking for a recommendation. Back to endorsements, if someone endorses you and you know them, then by all means endorse them back. It is a nice, quick way to let them know you appreciate them. But if you do not know them, then you don’t need to reciprocate. Consider an endorsement like a ‘like’ on Facebook − you don’t necessarily need to return the ‘like’ or thank someone for it.” I haven’t updated my profile in... forever, what should I do? I highly recommend that you not only keep your profile updated, but add visual content to it too, including video, images, screenshots and slideshare presentations. Visual content stands out − there’s more detail in this article I’ve written: Regarding what elements to include or update on your profile, my best advice is to read this piece on Melonie Dodaro’s (internationally renowned LinkedIn expert) site, as I can’t put it any better than how this infographic maps it out, step by step:” 34

Sarah’s Tip Privacy and settings What about those pesky notifications you keep receiving? And has anyone experienced a rush of congratulatory notices on your “new position” when all you’ve done is update a few words on your profile? Yep, me too! To check/ change these settings, login to LinkedIn and click on your little profile image icon in the top right hand corner. Select the ‘Privacy & Settings’ option, and the first thing you want to do is select,‘Turn on/off your activity broadcasts’ (on the ‘Profile’ tab under ‘privacy controls’). Ensure this option is un-checked (it is generally checked (on) by default) if you would prefer for your network not to know every time you make any kind of amendment to your profile. Many a job-seeker has been “discovered” by their current employer due to excessive LinkedIn activity/updates being (inadvertently) publicly broadcast! Next, select the ‘Communications’ tab (under the ‘Profile’ tab on this same page) which offers options on customising email notifications, including the allimportant ‘frequency’ setting.


Who is Katen? ‘Katen’ is a combination of our two names, Kate and Helen. We are a mother and daughter team who have come together after having not lived in the same city for 15 years. Back in 2013, Kate started her own family and moved to the Gold Coast; it was the ideal time to combine talents. Katen Interiors started as an online store and E-Decoration service in mid 2013. Now we have grown to our own store at 56b Thomas Drive on Chevron Island. We also have a dedicated Interior Design Studio where you can sit with Kate, our in-house interior designer. How would you describe your style? Hamptons meets relaxed Queensland coastal style, like living in your own luxury resort without leaving home. What can Katen Interiors do for you? We can help co-ordinate a style to give you a home with the Wow Factor, a home for family and friends to relax in. Katen Interiors offer design services ranging from sourcing a single piece of furniture through to customised furniture and artwork packages. The designer can assist and guide you with your selection of finishes including hard surfaces, flooring, colour schemes and lighting design for either new builds or renovations. All design services are available for both your own home or investment property. Can you explain a little more about Product Sourcing?

Business spotlight A perfect example − just last week a customer was looking for a console in our store. It turned out she had actually been looking for just over two years for something suitable. After a quick chat with our designer and a fee of only $40 we were able to source three selections which met the brief. The customer then chose a beautiful Elm Timber

Console just perfect for her which is being delivered next week. Pop into our store on Chevron Island for beautiful Gifts, homewares and furniture. We also have a cute range for babies of toys, bedding, teepees and bunting.

FREE gif with ever t purchase y o $100 or f more

Now opeN oN ChevroN IslaNd

Also offering a range of Original Artwork and Custom Rugs Ask about our unique Interior Design service.

56 B Thomas Drive, Chevron Island • Phone 0416 200 092 • 35

Katen Interiors July 2014


with Claudette Freeman

Reduced fat, low sugar,

high confusion

Nutritionist, Claudette Freeman, discusses the reasons why you should consider not buying low salt, low sugar and low fat alternatives, despite what the advertising is telling you s most of us know, when a ‘Chinese Whisper’ gets passed around a crowd, the original version often bears no relation to the final verbalised outcome. This type of information can become very dangerous, particularly when it comes down to health aspects and the recommendation of complete removal of a natural and accepted food substance from the diet. I believe that “no salt”,“no sugar” and “no fat” statements have resulted in the same consequence; a piece of information that has been skewed and distorted resulting in a modified processed “fake food” mass production, that causes damage to our bodies. In fact, overall, I feel it’s so out of control to the point that when someone says, ‘bananas are good for you’, some minion decides to live on them as their only food source! I’d like to try and set the record straight. WhyNOT NOTLow LowSalt/No Salt/NoSalt? Salt? Why The Chinese Whisper on salt began when somebody said salt was causing high blood pressure and must be removed July 2014

from the diet. They began the marketing strategy to rename all the processed foods with low salt/no salt to entice buyers and began to advertise for people to avoid salt. This type of low salt option in processed foods was good because they contain elevated levels of highly refined sodium and Monosodium Glutamate (MSG). MSG plays a major role in the contribution to obesity. It is highly addictive and damages the appetite regulatory pathway causing leptin resistance, which leads to an urge to continuously eat without satisfying the appetite. Common table salts are obtained through mining and are highly processed resulting in high sodium chloride with high amounts of anti-caking agents and is often bleached. Both refined sodium and MSG have been demonstrated to increase blood pressure and risk of cardiovascular disease and stroke. The problem with the low salt/no salt concoction occurred when the general public and food consumer interpreted this advice to mean that all salt is bad and must be removed completely from the diet. Many began their new journey of food intake with 36

the complete removal of salt in cooking and in the home, which then projected onto family and friends. Little do many realise the damage that can occur with this type of restriction. The TRUTH about Salt The truth is we need salt to survive. Salt is very good for you when consumed in small amounts and is produced in the appropriate conditions. Not only are people removing the wonderful mineral and iodine contents of natural sea salt, but physiologically in the body, salt replaces the amounts lost during sweat and urination, and is a large part of gastric acid of the gut, blood and lymph fluid, as well as playing an important role in the nervous system for nerve transmission and mechanical movement. Yusuf O’Donnell et al’s 2011 review highlights an even higher risk of the likelihood of stroke and cardiovascular disease with lower sodium excretion because of the importance of sodium in the maintenance of extracellular fluid volume in the body. Furthermore, a low salt diet can

affect higher plasma levels of hormones and lipids, such as renin, cholesterol and triglycerides, and has been demonstrated to produce an immediate onset of insulin resistance or sodium deficiency, called hyponatremia in the elderly or athletes, (Shin Almond et al, 2011, and Musch Renneboog et al, 2006). Purchase fresh foods and remove processed foods from your shopping list and use lots of herbs and spices to create a more intense flavour in dishes which can help to avoid the excessive salt use. A natural unrefined sea salt made via evaporation of sea water from an environment with little exposure to heavy toxic metals and impurities is the best source. A grey coloured rock salt or the pink coloured Himalayan salt contain higher levels of minerals and iodine. A few shakes of natural unrefined sea salt on your potatoes and eggs and soups, stews and broths can go a long way with flavour, enjoyment and health. Why NOT Low Sugar? The Chinese Whisper around sugar started when it was labelled as evil. Excessive amounts of sugar, particularly the refined processed sugars, are most certainly detrimental to the body; however, the real problem began when food manufacturers started to label their products as low sugar, diet or sugar-free, in an attempt to reduce the incidences of obesity with sugar, and instead laced them with artificial sweeteners and flavours, which are highly toxic and detrimental to the body and mind. Artificial sweeteners have in fact, been found to increase obesity, and a 2008 study by C.R. Whitehouse and colleagues discusses the conceivable adverse effects of artificial sweeteners on bladder cancer and thrombocytopenia to immune suppression and possible genetic DNA damage. Furthermore, these types of foods were found to contain ingredients such as fructose and glucose to make them taste sweet. These substances are essentially sugar except that fructose takes a different pathway to metabolise in the body and high amounts can result in impaired glucose intolerance. Fructose absorption is less

efficient than glucose or sucrose and some of the final products are triglycerides, uric acid and free radicals. High triglycerides can impair liver function. What I mean by fructose is the synthetic forms, fruit juices or high fructose corn syrups, etc. I am not talking about fructose sugars taken in its entire form of a piece of fruit. Fruits contain high fibre resistant starches, vitamins and minerals which are fermented in the colon to produce short chain fatty acids, thereby having a positive effect on weight loss and insulin sensitivity. The TRUTH about Sugar The truth is yes, sugar is bad, but artificial sweeteners, flavours and synthetic forms of fructose without the fibre content are worse! If you are going to have a sugary treat, have a sugary treat, not one that tastes sugary, is highly processed and fake – it is not real food. Sugar cravings are often signs of a nutrient deficiency and can be treated with diet in a plethora of ways; you do not have to live with a bad sugar craving because it can cause insulin resistance cascading into other difficulties and affecting other body systems and functions. Try to use naturally occurring sugar foods as sweeteners in cakes, biscuits and desserts, such as apple puree, date paste, prune puree, maple syrup and coconut syrup/sugar.

The TRUTH about Fats? The truth about fats is that saturated fats are so much better for your health and are less liable to oxidise and turn your body into a free-radical laden zone. Make sure ALL your oils are cold pressed, unrefined and kept in a cool environment. Some suggestions of good fats and oils are coconut milk, coconut oil, avocados and avocado oil, Extra Virgin olive oil, macadamia oil, walnut oil, nuts, linseeds/flaxseeds, flaxseed oil, eggs (the whole egg) and wild salmon. Studies have even demonstrated that eating a salad with a full-fat dressing resulted in far better nutrient absorption than eating salad with reduced or non-fat dressings. In fact, according to numerous studies, low carbohydrate diets have been shown to perform better than low-fat diets for weight loss in normal subjects and patients with metabolic syndrome or diabetes.

Why NOT Low Fat/No Fat? This Chinese Whisper began when the fat content of foods were removed in the 1970s because of the “Seven Countries” study said that fat caused heart disease and high cholesterol. However, time and time again studies have demonstrated saturated fatty acids have not increased any incidences of cardiovascular disease mortality (Yamagishi et al, 2010 and 2013). After they removed the fat, they found that the end result of the product did not taste as nice as the full fat product, so they laced the products with sugar, stabilisers and emulsifiers to taste better. Furthermore, the extraction process resulted in high pressure, high heat, harmful compounds and chemicals, metal catalysts and hydrogen gas being used to achieve the final end result of margarines, whereas butter is simply full cream milk containing important fat soluble vitamins such as Vitamin A, D and CLA butyrate as opposed to the high Omega 6 content in the heavily processed margarines. 37

About Claudette Claudette Freeman (B.Hlth.Sc (Nutritional Medicine) and Cert III in Personal Training & Fitness) is a nutritionist and research writer, specialising in weight loss, disease healing and disease prevention by using ‘food as a medicine’. Claudette can be contacted on 0403 770 363 or via email for further advice, information or details on the expert studies referenced in this piece:

July 2014


How to:

Boho tuck

STEPS: 1 Section hair into a side part and then section hair from ear to ear and secure at the back with two sectioning clips. 2 Leaving the fringe out, take an inch thick section from the back parting you just created, and start your Dutch braid. 3 Braid right down till there is no hair left and continue into a plait. Secure with an elastic. Repeat on the other side. 4 Wrap each of the braids under the nape of the head and pin with a bobby pin, tucking ends underneath and also pinning to secure and stop it from slipping. 5 Brush your hair into a neat ponytail. Secure the ponytail, then pull the elastic an inch or two from your scalp. Pull your hair apart above the elastic to create a pocket. 6 Flip over your ponytail and roll it into the pocket, as if you were rolling up a sleeping bag. Make sure you don’t push the hair through the pocket or create uneven bulges. 7 Hold the pocket with one hand as you begin pinning. Use bobby pins to secure the roll to your scalp, affix a bobby pin horizontally right above the elastic to obscure it from view. 8 Using the end of a tail comb pull, roll up and secure. Your tuck should feel as tight and secure as possible, so use as many pins as needed. 9 Pull back front strands loosely and pin into the roll, it’s ok if some to fall out, or aren’t long enough, this adds to the look. 10 Embellish with fresh flowers or decorative clips.










Avoid winter weight gain

It may not feel like winter yet, but colder weather IS coming. Darker, shorter days inevitably mean we’re snoozing for longer under the cosy covers; snuggling inside all day with warm socks and the box; and too many hearty roast dinners with sweet, yummy puds and bottles of red wine to wash it all down. Is it any wonder that up to 38 per cent of women can expect to gain up to 5kgs over the cooler months? July 2014

Expect? 5kgs? No thank you! If you don’t want to be a casualty of the dreaded winter ‘spare tyre’, then follow my seven tips for survival and burst into spring feeling lighter, healthier, happier and proud of YOU! 1 Move daily for at least 30 minutes. Walk, run, ride, play with the kids, do a DVD at home, join a class, lift weights, stretch! Just move. Every day. Non-negotiable. 2 Stock your freezer. Spend a Sunday making a large batch of soup or stew with 38

9 Aleesha ( is an experienced hairdresser based on the Gold Coast. A specialist in Session Styling, weddings and the art of colouring hair. Follow on Instagram @afashionablehairlife and for more hair tutorials visit Photographer: Katriena Emmanuel Model: Lisa

heaps of vegetables. Portion into single serves and pop them in the freezer. Nutritious, warming,‘fast food’ ready to go that won’t blow the waistline. 3 Join a challenge in your area. In winter many gyms, PTs and Bootcamps run challenges, some with great prizes on offer. Find one that is 12 weeks in duration - this is the ‘magic’ number for creating a lasting habit. 4 Make a pact with a friend. Hold each other accountable. Hold a competition to see if you can REDUCE your waistline in three months! Reward yourself in September with a girls night out, weekend away or day spa together. 5 Plan to succeed. Spend an hour each week planning your meals, snacks and shopping list. Only buy what is on the list and prepare ahead whenever possible. Failing to plan is planning to fail. 6 Hire a PT. Look out for winter packages and if you don’t like the idea of one-on-one, find a PT who will do small group training with you and a few friends. Fun and affordable. 7 Love yourself. Respect yourself enough to care and nurture your body through the cold months. Feeding your amazing body with clean, whole foods and moving it daily are loving actions and you will reap the rewards come spring. Until next month, “Don’t forget to fall in love with yourself first,” –Carrie Bradshaw. −Danielle, Bodyworks PT,

Dear friends of the community


A leading education opens doors for our children and creates the opportunities they need to explore and develop their futures in a planned and educated manner. ounded in 1991, A.B. Paterson College was named after a true, iconic and legendary Australian, Andrew Barton Paterson. A journalist, lawyer, bush poet, author, farmer and soldier – he was a man in love with his country, its people and one who was willing to give his life in the service of others. It is fitting and proper, therefore, that the values of Excellence, Care and Commitment, so evident in this man, form the very heart of our College. Our College has achieved academic results that place it as one of the finest in Queensland; in our Associated Private Schools (APS) sporting competitions, the College has won many of the individual sport championships each year; and its reputation in the Arts is well-known throughout our local community. Notwithstanding these strong performance indicators, our point of difference is in fact the personal standards, nature and character of the young people who graduate from our College. Unlike some schools, A.B. Paterson College is not academically selective and is open to all families that embrace these values and beliefs. We are passionate about developing young men and women of character – leaders now and for the future. We aim to help each and every child grow and realise their potential, aid in their development of character and those essential attributes that enable young people to grow into men and women who are strong, positive, engaging, responsible and respected members

of society, and who understand the value and importance of service to others. Of course, it is important that you are able to see this for yourselves, which is why we are inviting you to join us at our Open Day on Tuesday, 12 August, 2014, from 11am - 12.30pm, where you can explore the A.B. Paterson College dynamic. Our classroom doors will be open to welcome you into the heart of the teaching and learning excellence taking place across the College campus in lessons, every day of every week throughout the academic year. Our students will meet you and take you on a tour of our wonderful campus facilities, dropping into classrooms along the way. Experience for yourselves our students at work, and witness the dedication and expertise of our professional teaching teams. Discover our eLearning strategy, and visit our Collaborative Learning Centre. See for yourselves the access it gives students and staff to various new and existing technologies, essential to the acquisition of 21st century skills that will help students to become flexible and creative lifelong learners. I will be there with members of my senior leadership team. Ask those important questions! Get answers! This is an exciting open door invitation to really see the College as it operates on any given day of the year – it’s business as usual for our teachers and students! 39

So, make a date in your diary to be our guest – on Tuesday, 12 August, 2014 from 11am12.30pm. We are looking forward to being able to welcome you, to show you around, and let you experience for yourselves the many opportunities this leading Australian school can offer your children. If you are interested in helping your child gain an outstanding education, and the character and leadership so evident in our graduating young men and women, then call our Enrolments Registrar, Karen Milburn on 5594 7947, or email at Enrolments are currently being taken up to 2021. We only have one opportunity to prepare our children for the future – let us help your child ‘Step into Tomorrow’. It would be a privilege to have your children entrusted into our care. Kind regards, Brian Grimes PRINCIPAL

July 2014

Recognising our outstanding women in business

2013 Women in Business Award winners with Awards founder Karen Phillips

Do you know a Gold Coast business woman who deserves to be nominated? e all know inspiring women making a difference, whether it be in the business arena, tirelessly supporting community projects or giving a helping hand to those most in need, but how often do we see they are truly recognised for their efforts? Now there is a platform to celebrate these women and their achievements. Following the incredible success of last year’s Gold Coast Women in Business Awards, nominations for the 2014 awards are now open. This exciting initiative provides a platform to honour outstanding and successful business

women and industry achievers as well as young leaders and dedicated community supporters. Women in Business Awards founder, Karen Phillips, says the awards encourage ambition, empower confidence and inspire new female leaders now and into the future. “We were overwhelmed with the cross section of talented women who were nominated last year and we know we only scratched the surface, so if you know someone who should be acknowledged for their work, this is your chance to honour them.” There are seven categories to recognise

exceptional women including the premier award, the Gold Coast Woman in Business of the Year.The awards are also open to young women making a difference with a special category, the Empowering Young Women’s Award, open to high school students. The annual awards have been created to showcase women who possess vision, innovation, entrepreneurial drive, leadership, individuality and tenacity with the ultimate goal being to present role models for other women to aspire to. Queensland Minister for Tourism, Major Events, Small Business and the Commonwealth Games, the Hon Jann Stuckey is one of proud supporters of the program. “A profound platform for women in our city has been created providing much needed profiling for our achievers, young women and inspiring leaders to grow to even greater heights,” Minister Stuckey said. If you know an inspiring woman of substance, now is the time to nominate her for the prestigious awards which feature over $20,000 worth of prizes including the exquisite awards diamond and gold pendant designed by My Jewellery Shop, presented to each of the category winners. Nominations close at 5pm, August 29 2014. Visit

Lunch Specials Steak & Shiraz Dinner for 2 Plus a bottle of Shiraz

Just $69 Join us on Wednesday Nights for our famous Gippsland Eye Fillet and a bottle of Shiraz from our Private Selection. BookiNGS a muSt


for 2 courses


for 2 courses

including a glass of house wine Images for illustration purposes only

Choose from a wide selection of entrees and mains, which will change each week.

Phone 5532 0050

not valid with any other offer and no BYO

26 Tedder Avenue, Main Beach July 2014

Provincial Restaurant & Bar

p: 07 5577 9712 46e The Promenade, Sanctuary Cove 4212 40


Some Young Punks

at InterContinental Sanctuary Cove Resort

... And they’re causing quite a stir when it comes to the wine selection hey say that you can’t judge a book by its cover but when it comes to choosing wines it’s often the label that attracts buyers. With so many wines on the market, many wine lovers are now selecting wines with quirky names and fabulous looking labels, rather than traditional wines with classic names and labels. A selection of wines that are becoming very popular at InterContinental Sanctuary Cove Resort are from a boutique winery in Clare Valley, SA called Some Young Punks. The Some Young Punks brand was introduced to the resort by purchasing manager, Sacha Kansky, who was attracted by the eccentric names and the fabulous artwork that appears on the labels. Resort Sommelier, David Stevens-Castro, is also a huge fan. “What I like about Some Young Punks is that they are fun wines from the packaging to what’s inside of the bottle. In a world overcrowded with brands these labels stand out big time and I believe this is what the world of wine needs, more fun and less seriousness,” says David. Some Young Punks winemakers Col McBryde, Jen Gardner and Nic Bourke are very much pop culture junkies and are rapidly changing the perception of winemaking and how we should enjoy wines. With labels like Naked on Roller Skates, Passion Has Red Lips, Quickie, The Squids Fist and Double Love Trouble, this quirky trio are doing everything they can to draw attention to their wines. David’s favourite wine out of the range is Naked on Roller Skates. This blend of Shiraz and Mataro is currently available by the glass at The Fireplace and I get so happy every single time I get to pour the wine to our guests,” he says. “Many of our guests are curious about the names on the labels. For example: Monsters, Monsters Attack, the German style Riesling is just so out there! Surprisingly there is not a specific age group picking this wine. You would expect that the younger guests will choose it, but everyone is finding it very interesting because of the names and labels. Aside from the fabulous names and labels, the wine is really good too,” adds David. The Some Young Punks range is featured throughout InterContinental Sanctuary Cove Resort’s beverage offering. 41

July 2014


Heart warming +

Organic Fusion was created out of necessity when so many customers lusted after Amanda Battley’s recipes that she just had to compile a book. These recipes became a reason for people to travel to Padang Beach in Bali, where she opened up her restaurant, Buddha Soul Organic Fusion, in 2010.


Organic Fusion aims for every meal to be good for the soul. This is achieved by offering raw, vegan and organic ingredients as well as a long list of super foods giving balance to every menu item. Especially for you, we have secured some of Amanda’s most popular recipes straight off the restaurant menu!

LENTIL BURGER INGREDIENTS • 400 gm (2 cups) red lentils • 40 gm (1/2 small) red bell pepper • 40 gm (1/2 small) yellow bell pepper • 40 gm (1/2 small) green bell pepper • 20 gm (1 cm slice) cucumber • 20 gm (1 med. sized) mushrooms • 20 gm (1/2 small) tomato • 20 gm (1/4 small) red onion • 10 gm (1 tbsp) raisins • 20 ml (1 tbsp) pesto dressing • 10 ml (2 tsp) extra virgin olive oil OR coconut oil • Rice flour • Himalayan pink salt • Pepper • 2 gluten free bread rolls METHOD Boil lentils for 15 minutes. Drain. Finely cut the mixed bell pepper, red onion, cucumber and tomato. Put the lentils in a bowl and season with salt and pepper, agave syrup or another sugar substitute and mix well together. Form a patty and coat in rice flour and flatten. Prepare a pan on medium heat, add some oil and cook lentil patty until golden brown on both sides. Toast the bun and place lentil patty on top. Place the mixed raw salad on top and add pesto dressing and top of bun. Serves two.

July 2014


Chicken Pasta INGREDIENTS • 600 gm fettuccine gluten free • 600 gm (2 large breasts) chicken • 200 gm (1 med. sized) red bell pepper • 200 gm (1 med. sized) yellow bell pepper • 200 gm (1 med. sized) green bell pepper • 80 gm (2/3 med. sized) red onion • 40 gm (med. bunch) basil • 20 gm (1 med. sized) mushroom • 20 gm (1/4 med. sized) tomato • 20 gm (4 tsp) grated Parmesan cheese (optional) • 400 ml (1 1/2 cups) lite coconut cream • 8 gm (2 tsp) chicken stock • 40 ml (2 tbsp) extra virgin olive oil OR coconut oil • 5 gm (1 tsp) almond butter • 4 eggs • pepper • Himalayan pink salt METHOD Thinly slice the chicken. Slice the bell pepper and onion length ways. Sauté the mushrooms and place to the side. Bring water to the boil and place in the fettuccine. Cook until al dente, 5 - 7 minutes. Bring a pan to medium heat and half cook medium bell pepper, onion and chicken. Then add almond butter, lite coconut cream and reduce. Season with Himalayan pink salt and pepper.

Coconut Curry With Tofu INGREDIENTS • 600 ml (2 1/3 cups) coconut cream • 350 gm (1 small packet)tofu • 80 gm (1/3 med. Sized) red bell pepper • 80 gm (1/3 med. sized) green bell pepper • 80 gm (1/3 med. sized) yellow bell pepper • 60 gm (1/2 med. sized) red onion • 80 gm (1 med. sized) carrot • 80 gm (4 med. sized) mushroom • 40 gm (1/4 cup) green peas • 40 gm (2 cm cube) butternut pumpkin • 40 gm agave syrup, stevia, OR sugar • 200 gm (3/4 cup) green curry paste • 20 gm (1 small bunch) coriander • 400 gm (2 cups) red rice • Himalayan pink salt • Pepper • substitute of your choice

Place pasta on plate and top with the cream sauce, chicken and vegetable mix. Garnish with basil. Add on plate sautéed mushrooms, tomato slices and Parmesan cheese (optional). Serves four.

METHOD Precook red rice (four cups of water for two cups of rice - takes 10-15 minutes longer than white rice) and set aside. Cut carrot, bell pepper, butternut pumpkin, red onion and mushrooms into large pieces. Place in a pan and cook and add the green peas and tofu at the end, making sure the vegetables are still firm. In a saucepan cook the coconut cream; add the green curry paste and agave syrup. Bring to the boil. Plate the red rice and then put the vegetables on the side. Add the coconut cream sauce to the vegetables and coriander to garnish. Season with Himalayan pink salt and pepper. Serves four. 43

July 2014


Gold Coast singer-song writer, Romy, has touched down in LA with stars in her eyes and mind set firmly on being our next big musical success For those who aren’t familiar with your sound, what genre of music do you produce? My music is a combination of different genres; it has elements of RnB, pop, soul and funk. You’re collaborating with some huge names in the music business in LA this year for your new album − who are you most excited to work with? All of them, because you learn something different from each person. I’m excited to be in the studio with Grammy award winning singer-songwriter Makeba Riddick though. She is a part of Jay Z’s record label and production house Roc Nation, and is described as being one of the industry’s top pop music songwriters and vocal producers. She is perhaps best known for her collaboration with Rihanna for whom she has vocally produced and collaborated on three albums. Makeba’s also collaborated with David Guetta, Jennifer Lopez, Mariah Carey and P Diddy to name a few. You’re also a dancer (and sister of Shannon Holtzapffel) − when did you decide to pursue your passion for singing and song writing? I naturally fell into dance at a young age as my brother was already in dance training.

Walk of Fame

I love dance because it is just another form of art for me to express my passion and love for music. My heart was in singing and creating music from a very young age. I started competing in talent quests at age seven to gain experience in singing on stage and would compete with the likes of Brisbane singers The Veronicas, although they were a lot older than me. I also began writing songs at age seven, but took writing seriously around age 15 when I began attending song writing workshops. On the dancing front, we understand you trained on the GC with renowned name in the business, Robert Sturrock − what did he teach you about performing and the world of showbiz when you were younger? Robert showed us the glamorous side of the industry with his stage shows and costuming. He really focussed on the importance of having strong dance July 2014

technique. He taught us about the discipline and commitment required in striving and preparing to work in the industry professionally. Who is your biggest idol in the entertainment industry? One of my biggest idols is of course, Michael Jackson. He changed and shaped the industry in many ways and inspired us all. He was a true genius creatively, which is evident in his song writing and production of music, his stage shows and visually in his music videos which were often more like short films. My other idols vocally as a female, are Whitney Houston, who I had the honour of meeting before she sadly passed; and Beyonce, as she is also a business woman with her clothing brands and products and is a talented song writer, dancer and performer. What are you most looking forward to for the year ahead? 44

I look forward to living in LA and working hard on my album. I am excited about collaborating with other artists and song writers and seeing where this project and year will lead me. What’s your mantra when faced with challenges? I always focus on the positives and take with me something I’ve learned from every type of experience. I am a strong believer that everything happens for a reason, even if it seems bad at the time it just shows that path wasn’t meant for you, but you must continue to work hard and stick to what you believe in and you will be lead in the right direction. How can people find you?,, Twitter @romymusic1 and Instagram @romyofficialmusic









Since its Broadway debut, Jesus Christ Superstar has thrilled millions worldwide. Hundreds turned out for the opening night at The Arts Centre Gold Coast to see the new modernised version of this classic rock opera. Set in 2014 with a world obsessed with celebrity and social media.


The ArTs CenTre Gold CoAsT and operA QueenslAnd presenT

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dATe Sat 9 Aug, 2.00pm and 7.30pm CosT Adult $56.00, Concession $49.00, Student / Child (U15yrs) $30.50 BookinGs (07) 5588 4000

Opera Queensland is supported by the Queensland Government through Arts Queensland, part of the Department of Science, Information Technology, Innovation and the Arts.

Gold Coast


July 2014



SJ Lingerie A host of glamorous guests indulged at the sexy launch of the new SJ Lingerie line at Cavalier Bar and Supper in Burleigh recently

July 2014




Polo by the Sea Not even rain could dampen the spirits of the revellers who flocked to Main Beach for the exciting Polo by the Sea competition. Fun, many glasses of bubbles and a great time had by all.


Who knew MINI could get any better? With new engines, new technologies, a new centre console, new LED ring headlights, new head-up display, new parking assist and new safety features, the new MINI is an all new spin on things. But you already knew that. Be a real knew-it-all and visit Bruce Lynton MINI Garage today.


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July 2014


H Cancer June 21 – July 22 Happy Personal New Year Cancer. July is a very positive time for you. The planets are aligning in Cancer and you will feel more empowered than ever. Finances are positive and your intuition is strong. Now is the time for you to set your sights high and decide what you want. H LEO July 22 – Aug 23 The people around you will be more sensitive than usual, so now is the time for you to be tactful and considerate of how others feel in certain situations. Spiritually you will be more powerful, putting you in a position to help those around you that are less fortunate than yourself. H Virgo Aug 23 - Sept 22 Socially and romantically, July will be a powerful month. Everyone around you will test your logic and rationality with their sensitivity. Avoid over analysing everything and go with the flow. Now is the time to work with your sensitive side, whilst helping others to be more rational, logical and structured. H Libra Sept 22 – Oct 23 Your career is the focus for July and you are in a position to shoot for the Moon. Trust your instincts this month and avoid being swept up in everyone else’ sensitivity. Your ability to rationalise and weigh things up will be a strong asset. Stay focussed on your direction.


ASTRO H Scorpio Oct 23 – Nov 22 Your personal creativity will be very important as you identify how you can transition into the changes you have been contemplating for some time. Family responsibilities will drain you and your finances.This will not hamper your career prospects with new opportunities on the horizon, bringing you prosperity and success. H Sagittarius Nov 22 – Dec 22 Decisions regarding your lifestyle and career will bring successes in ways you didn’t think possible. Finances are on the up and you will now see the improvements you’ve been working towards. Health is improving, but there are still some remnants of anxiety and stress from which you need to detach. H Capricorn Dec 22 – Jan 20 Love and socialising will put a smile on your face. You will feel more attractive and your vitality will be contagious. Spiritually, you will be connecting more with your life purpose and be on track to do what you love and love what you’re doing. Invest quality time in yourself. H Aquarius Jan 21 – Feb 19 Don’t get too caught up in the dramas of those around you and maintain your ability to be rational and logical. Whist others around you are caught up in their feelings and emotions, your ability to stay detached will serve them better. Be more sensitive, but don’t get dragged in.


H Pisces Febr 19 – March 20 This is an empowering time for you and you will be in a position to move forward to achieve your goals and objectives. You will have your challenges and at times feel a little vulnerable. This is nothing you can’t handle and overcome, so don’t get overwhelmed by your environment. H Aries March 20 –April 19 If you haven’t made the necessary changes personally and professionally to embrace the new energy coming your way, now is the time to do it. Your ability to adapt and think on your feet will be an asset and you will need to deal with challenges in more innovative ways. H Taurus April 20 – May 21 There will be shake ups around the home and in your love life, leaving you feeling like you can’t do anything right. Let’s face it Taurus, sitting in your comfort zone, you don’t move for anyone. The Universe is giving you a helping hand and it will be worth it in the end. H Gemini May 21 – June 21 Whilst everyone around you may be more sensitive and the little things, voice tone and body language may create upsets, your personal creativity is much stronger. Manifesting your ideas into form will be the priority and finances will be more favourable, giving you choices and the freedom you need to move forward.

Discover your true potential and the opportunities that await you for 2014, book an Astrology or Psychic Medium consultation with Lana Jackson – one of the country’s leading Psychic Astrologers. For more information, phone: 0414 621 107, email: or visit

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© Denise Sutherland

Across 20 1. Summerhouse (6) 4. Water-filled defensive ditch (4) 21 22 23 24 9. Sweet gourd fruit (5) 10. Spring month (7) 25 11. Greyish-brown (3) 12. A legal excuse (5) 26 27 13. Australian island colonised by Bounty mutineers (7) 15. Flippant lack of concern (11) 21. Tidal wave (7) 28 29 24. Brackish (5) 25. Trim hair (3) 26. Flowing decorative art © Denise Sutherland movement, Art ___ (7) Down Across 27. Stretch outtheananswers arm (5) Check on Saturday 12 July at 11am (Queensland time) for Ancient stringed(7) instrument (4) 2. Extremely 28. huge number 1. Summerhouse (6) 29. Dormant (6) 3. Major Victorian rural city (7)

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4. Water-filled defensive ditch (4) Semi-aquatic mammal (5) 9. SweetBATTERY? gourd fruit (5) We’ FLAT you covered – just minutes away 6. Prohibited by society (5) 10. Spring month (7) l Emergency replacement batteries l Door to door, or breakdown service l Includes installation & best prices available 7. Take action (6) FoR: l Cars & Trucks l Golf buggies l Boatindustrial & Marine l Scooters & Motorbikes l RV & Campervan l Excavators 11. BATTERIES Greyish-brown (3) 8. Northeastern US state (11) 12. A excuse (5) r Oulegal 9. Fermented honey drink (4) FREE own Auto 13. Australian island colonised by n ia Battery Check ic tr Elec 14. Enjoyment (3) Call us now to avoid on call Bounty mutineers (7) problems in the future 16. Star of our solar system (3) 15. Flippant lack of concern (11) 17. European country, capital Covering the Gold Coast Southern GC: Vienna (7) 21. Tidal wave (7) Kris 0478 003 827 Central GC: 18. Artwork of cut and torn paper, 24. Brackish (5) Thomas 0431 840 523 glued together (7) Northern GC: 25. Trim hair (3) Kel 0488 043 990 19. Group of lines in a poem (6) 26. Flowing decorative art 20. Supernatural legend (4) movement, Art ___ (7) 7 Day Emergency & Mobile Battery Services 1300 255 748 22. Normal (5) 27. Stretch out an arm (5) 23. Turn away (5) 28. Ancient stringed instrument (4) 49 July 2014 29. Dormant (6)


with Megan Luscombe

I can almost guarantee the majority of you reading this would agree with the question posed. We are repeatedly conditioned to believe that having doubt means ‘don’t’. Be it from early childhood or adulthood, social media or those around us, we learn that experiencing feelings of doubt means the decision we are about to make must mean something’s wrong.

s a life and wellness coach, I encounter many layers of doubt and the uncertainly that holds us back and have learned that doubt is often mistaken as ‘gut feelings/intuition’. However, when broken down we can also refer to doubt as fear; fear of making the wrong decision. I frequently encounter three types of fears that we meet throughout life: ‘What If?’, ‘Rock the Boat’, and ‘It’s Time to Go’ fears. ‘What If’ fears typically sound like, ‘What if I’m not good enough?’; ‘What if I’m doing something that isn’t worth it in the long run?’; or the reoccurring question, ‘What if I’m feeling like this because he/she isn’t the one?’ These fears are future-based and generally focus on something that is unknown to the individual and are rather illogical. Most people will come across these fears during their lives, however the more self-examining a person typically is, the more ‘What If’ fears are present. ‘Rock the Boat’ fears exist when we don’t want to do something in trepidation of the consequence. These are things like not telling someone they’ve hurt your feelings or disappointed you when they consistently cancel plans or make a casual comment that you’ve taken personally. You may let it slide because you’re nervous they’ll end the friendship or because it’s easier to keep the peace. Or maybe you’ve not stood up to your boss when they set an unrealistic expectation out of fear you’ll be labelled ‘undedicated’ or ‘uncooperative’. July 2014

doubt don’t?

Does mean Maybe you’ve not told your significant other how hurt you felt over an action or remark they made for fear of not wanting to start an argument. By not wanting to ‘Rock the Boat’, these fears ultimately make an individual say ‘No’ to what they want in favour of pleasing others. Lastly, ‘It’s Time to Go’ fears are red flags and don’t accompany an internal question as they’re immediate and logical. ‘Red flag fears’ can be entering into or participating in something that goes against your core values, or situations where your personal safety is at risk. These situations are your body’s ‘fight or flight mode’ in action, and 50

are easily identifiable. Doubt/fear needn’t be controlling and can serve positive purpose, leading to many significant constructive transformations (personal and professional). Whenever fear-based thoughts creep in, I urge you to challenge them until you understand them, but also permit yourself to leave ‘red flag’ situations. Remember, every doubt/fear allows you the opportunity to discover more about yourself and what it is you truly want which adds up to living a life of your creation. Discover more from Megan at

Leanne Hart spends a weekend with the sexy Porsche Macan S have never been asked to review a car, so I must say I was pensive about the job at hand. Fortunately for me, the car I was given on loan for the weekend was the brand new black Porsche Macan S Turbo Diesel. Right from the outset, I knew this was going to be fun! Being the owner of a Ford Territory, to say it was a serious step up is an understatement. The Macan’s key is actually shaped like a Porsche, which indicated immediately this car was a force to be reckoned with and gave me something cool to talk about. The interior boasts beautiful beige leather and the first task at hand was to adjust the seat and sports steering wheel to perfectly fit my driving style. Next on the list was to sync my phone so ‘hands free’ was not an issue. Then there’s the important issue of music. There are a number outlets to plug in your tunes, which I thought was terrific, even though Daniel Sharp the Dealer Principal of Porsche Centre Gold Coast questioned my taste when Taylor Swift began to play via the bluetooth from my phone. What does a woman want in a car? I personally look for a vehicle that is both responsive and sleek but large enough to fit the loads of groceries and kids ‘stuff’. Having the capacity to handle the myriad of boxes of Get it magazines to be delivered was also a bonus. The Porsche Macan continually surprised me with its smooth, comfortable ride and silent diesel motor that allowed me to relax and marvel at the handling ability of this sports-car / four-wheel drive. With the well-known fuel efficiency of a diesel, the Macan offers this saving, but you certainly don’t feel like you’re driving a truck and the motor is so silent it’s impossible to hear it over the tones of Taylor. Pop it into Sports Plus and you certainly take the power up a notch. This Turbo Diesel

Get it talks the


really shines. Be aware girls, this new level makes you feel like donning a stylish racing helmet and giving Bathurst drivers a run for their money. Quick take offs are my thing, as I’m usually running late, so the Macan and I cemented our friendship very early on. One of the features that definitely impressed me was the self-opening and closing boot, negating the need to leave the vehicle. Fantastic when dropping the kids to school, simply tap a button and the car does the rest. The only thing the Macan doesn’t do is take your groceries inside for you. The touch screen feature simplifies everything from choosing your phone contact list to setting up the Sat Nav. The Navigation system is also located directly in front of the driver which eliminates the distraction of having to check the big screen. Let’s talk music – my 17 year old son challenged me with ‘so what’s the sound system like Mum? Crystal clear sound

impressed this teenage doubter who was duly impressed and shared it with all of his friends. One thing that drives me crazy in cars is the beeping reminders − “put your seatbelt on”, “watch out behind you”, “look out for that stray pedestrian”... The Macan has sensors everywhere, but the alarms are a gentle warning and certainly sanity-saving when you have children in the back arguing about who gets to open the sunroof. My take on this vehicle is as follows: I WANT ONE. It is impressive to look at, ticks all the boxes and is totally affordable. From $84,990 plus on roads, you can make all of your girlfriends jealous. So thanks to the team at Porsche Centre Gold Coast for this amazing experience and I’m certainly hoping this review is well received by our female readers. Stay tuned, as my next review will be on the GT3 – fingers crossed (but I’m sure I’ll need that one for a week – right Daniel?) P 5555 7911

Get it Magazine - July  
Get it Magazine - July