Hello Sunshine | Winter 2022 | HS07

I’M YOURS, TAKE ME! ISSUE #07 Winter 2022

HELLO SUNSHINE MAGAZINE

CONNECTING COMMUNITY THROUGH STORYTELLING

| ISSUE #07 | Winter 2022

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TO FLY

www.hellosunshinemag.com.au

SAVVY

SURPRISING

SPIRITED

more than a magazine www.hellosunshinemag.com.au

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Editor’s Note

ettle in for a fresh and exciting winter on the Sunshine Coast my friends. With the cooler weather come some hot events and festivals bound to whet every appetite.

The Curated (side) Plate is serving up a series of foodie events including a couple of Hello Sunshine soireés that will delight and SURPRISE! The Horizon Festival is making a return with artistic and cultural experiences that celebrate our region and encourages interaction – they’ve put the call out to join The Sinkers – the Sunshine Coast’s most underwhelming synchronised swimming club (this I must see)! Up the road, Katie Noonan’s Sunshine Sounds returns to Eumundi and Noosa Alive! is well... alive! Both stellar line ups, some already sold-out events and more to be announced.

Nikki Fogden-Moore is back at Bask Eumundi to launch her SAVVY men’s program with a Legacy Lunch and we meet a SPIRITED young man bringing recognition to K-town through rap – he is set to be a superstar!

Snuggle up! Our bumper issue is, as always, brimming with delicious recipes and great reads - and for those that love to listen, check out our SPIRITED podcast series – Everyone Has a Story – Conversations from the Sunshine Coast and Noosa.

Say hello to 116 pages celebrating the SAVVY, SURPRISING, SPIRITED Sunshine Coast!

Carlie Wacker Editor

FIND US

THE TEAM

DEB CARUSO

PAUL BIRD

JOHN CARUSO

Deb has almost 30 years’ experience providing strategic communications and brand reputation advice to clients in the government, business and not-for-profit sectors. She started IN Publishing to connect the community through storytelling and is passionate about working with small businesses in the region. She loves hanging out with her boys John and Maximus.

Paul is the Publisher and co-Director of IN Publishing.

He has enjoyed a successful career spanning almost 40 years working in media and corporate communications industries and more recently in the profit-forpurpose charity and business sector as an Independent Director and Corporate Advisor.

After 30 years in radio, John now runs the Everyone Has a Story: Conversations from the Sunshine Coast and Noosa podcast and in between being our writer, sanity checker, accounts manager and event MC; he spends time with his first love, recording a daily Drive program for regional radio and raising his son Maximus.

CARLIE WACKER

ALI SMITH

Carlie Wacker has spent the last 30 years in the media and entertainment industry. She is our Editor and Fashion Editor for Hello Sunshine Magazine and Assistant Editor for IN Noosa Magazine and keeps busy managing our social media pages, not to mention churning out stories and emcee-ing regularly. She is just about to launch a menswear label, has a range of jewellery under World Of Wacker Collective and is obsessed with dogs.

Ali is our go-to girl when it comes to design, deadlines and digital. An experienced graphic designer with more than 20 years’ experience in advertising, magazines and publishing, she brings creativity and efficiency to the team (well, she tries!). When she’s not at her computer, you can find her on the water with her husband and three kids.

PUBLISHER & EDITOR-IN-CHIEF

PUBLISHER

EDITOR

DESIGN & OPERATIONS MANAGER

CHOLE TREMBLE

GEOFF WARD

Freelance designer Chole is a proud member of the “everyone spells my name wrong club” but she is well experienced in marketing, business and publishing having worked in print for years before moving into the online space of website design.

She also has a legitimate reason for working from home in her PJs after launching her own sleepwear line.

We’ve loved having Geoff as our ‘man on the ground’ working hard to distribute magazines however he will be going back to his profession as a pharmacist for a while. We will have an interim team but hope to have Geoff back on the streets soon!

In the meantime, if you have any distribution enquiries, email john@inpublishing.com.au

DESIGN

WRITER/PODCASTER/MC

GEORGIA BEARD

WRITER + CONTENT CREATOR Georgia is a feature writer and storyteller exploring the triumphs and concerns of everyday people.

With a Bachelor of Creative Writing and Publishing and a Minor in Journalism under her belt, she’s passionate about giving a voice to local communities. When she’s not out in the real world, she’s lost in a novel or writing one of her own.

DISTRIBUTION

Discover 115+ interviews on the Everyone Has a Story: Conversations from the Sunshine Coast and Noosa podcast!

PROUD WINNERS OF THE 2021 SUNSHINE COAST BUSINESS AWARDS CREATIVE INDUSTRIES - LARGE BUSINESS

Keep in touch with our e-newsletter: www.hellosunshinemag.com.au

SPRING 2022 DEADLINES Bookings close: 1 August 2022 Art Deadline: 8 August 2022 hello@inpublishing.com.au www.hellosunshinemag.com.au

2019 SUNSHINE COAST BUSINESS AWARDS CREATIVE INDUSTRIES

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CONTRIBUTORS MATT GOLINSKI FOOD Matt is a highly-regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an ambassador for the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. When he’s not cooking up stories for IN Publishing you’ll find him at View by Matt Golinski at Peppers Noosa Resort & Villas or at food festivals.

TONY COX DRINKS

After 25 years of sniffing, swirling, spitting and slurping various vinous temptations our drinks writer has decided that his future lies firmly planted on the consumption and storytelling side. Tony not only still enjoys consulting about wine and other beverages but is now part of the successful Kate Cox Real Estate Team at Reed & Co. Estate Agents.

JENNIFER SWAINE WRITER

A born storyteller and connector of people, Jennifer works with a number of SMEs looking after their branding, marketing strategy, communications, PR and events. As Chair of the Sunshine Coast Business Awards, Vice President of the Sunshine Coast Chamber Alliance and a Non-Executive Director of Visit Sunshine Coast, Jennifer proactively engages with local businesses.

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SPIRITED Meet the local rapper passionate about positive vibes and his home, K-town!

COURTNEY ALDERSON WRITER Courtney is a ‘heart-writer’ and an avid wordsmith, inspiring readers through the written word. With 18 years’ experience as a rural journalist, PR consultant, writer, digital marketer and strategist in diverse industries, Courtney has a deep appreciation for community and a love of storytelling.

She’s a mum to two wild boys, a student herbalist, and owner of a skincare brand called Yard Skincare | botanical beauty co.

ON THE COVER “Young Aviator” by Tara Spicer @taraspiceart @taraspiceart Read her story on page 8.

PETE GOODLET GARDENING/ART Artist, landscape designer and man about town, Pete brings his love of gardens, design and all things green and creative to our pages. Having worked with design greats Rick Eckersley and Jamie Durie and having been featured in all the top mags, Pete finally realised his lifelong dream of moving to Noosa with Dave and Oscar Wilde (man’s best friend).

We would like to acknowledge and pay respects to the traditional owners, the Kabi Kabi and Jinibara people, whose country we create on and we would like to extend our respect to their elders, both past, present and emerging.

EDITOR-IN-CHIEF/PUBLISHER: Deb Caruso, 0428 853 224 deb@inpublishing.com.au PUBLISHER: Paul Bird ADVERTISING: advertising@inpublishing.com.au

HELEN FLANAGAN TRAVEL & LIFESTYLE

SUBSCRIPTIONS, EDITORIAL SUBMISSIONS & DISTRIBUTION ENQUIRIES: hello@inpublishing.com.au Suite 1b/36 Sunshine Beach Road PO Box 542, Noosa Heads Q 4567 www.hellosunshinemag.com.au

Noosa’s sophisticated charm, vibrant food culture and the magnetism of a subtropical paradise surrounded by national parks, inveigled Helen’s manic world and flipped it on its side. She pursues the good life with gusto, instinctively understanding the joys of travel, the art of story-telling, a candid review and surviving another reno whilst thriving on the motto: Live Laugh Love!

DISTRIBUTION: 20,000 printed copies available throughout the Sunshine Coast: Peregian to Caloundra and the hinterland, in locally-designed and handcrafted magazine stands. Hello Sunshine Magazine is also supplied to local businesses and visitors through its tailored distribution process, including placement in key resorts.

PHOTOGRAPHERS MEGAN GILL

www.megangillportrait.com

KATJA ANTON

www.katjaanton.com

LAUREN BIGGS @laurenbiggslbph

Hello Sunshine Magazine

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Hello Sunshine is printed on 100% recyclable paper.

Made with love.

Please enjoy!

Hello Sunshine Magazine is a free publication (subscriptions available) published four times per year by IN Publishing, a business of IN Noosa Magazine Pty Ltd (The Publisher). All rights are reserved and the contents are copyright and may not be reprinted without the express permission of The Publisher. IN Noosa Magazine Pty Ltd ATF Hello Sunshine Magazine, their related companies and officers hereby disclaim, to the full extent permitted by law, all liability, damages, costs and expenses whatsoever arising from or in connection with copy information or other material in this magazine, any negligence of The Publisher, or any persons actions in reliance thereon. Any dispute or complaint regarding placed advertisements must be made within seven days of publication. Inclusion of any copy must not be taken as any endorsement by The Publisher. Views expressed by contributions are personal views and they are not necessarily endorsed by The Publisher.

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The amazing Katie Noonan is at it again with Sunshine Sounds Festival bringing the best in the biz to Eumundi for a rockin’ weekend!

EVERYONE HAS A STORY. Conversations FROM THE SUNSHINE COAST AND NOOSA

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Viva Italia with Tony Kelly’s latest lovechild - Bocca Italian Restaurant.

Winter fashion is HOT! HOT! HOT! We spotlight all the latest looks on location at Sunshine Plaza.

SURPRISING

SAVVY

PODCAST Download the Everyone Has a Story podcast on all the best podcast platforms. More than 100 interviews with fresh content regularly!

Including: Ryhia Dank, Tony Kelly, Katie Noonan, Dimi Limnatitis, Matt Golinski, Wes Carr + more...

Enjoy ocean-to-plate eating in a casual and family-friendly environment in the coastal Town of Seaside, Marcoola

NOW OPEN - 10 Seaward Lane, Marcoola Restaurant Dining + Takeaway www.solerestaurant.com.au Open Thursday - Sunday Lunch & Dinner.

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SPIRITED

DIGNI-TEA Event: DigniTea Venue: The Surf Club Mooloolaba

The Sunshine Coast’s DigniTea event raised over $1,700 to help end period poverty. Our Editor Carlie Wacker was the MC with panel guests including Nat Alise – social media star, Alex Comino from SunnyKids and Jacqui Gillespie from Share the Dignity, the charity that distributes period products to women and girls experiencing homelessness, fleeing domestic violence, or doing it tough and on the Sunshine Coast and around Australia. www.sharethedignity.org.au PHOTOS: SUPPLIED

BEACH BABES Event: IN Noosa Magazine launch Venue: Noosa Festival of Surfing The Noosa Festival of Surfing was back and the IN Noosa Magazine team and VIPs were there to celebrate! The crew enjoyed delicious food by The Ohana Group, beverages from our favourites at Sunshine & Sons, Heads of Noosa and Diablo Co. The IN Noosa Fashion Parade curated by Carlie Wacker rocked the beaches - and we were kissing babies like there was an election looming! www.innoosamagazine.com.au PHOTOS: FLORENCE LEMYRE

Tag yourself and your friends at our events #hellosunshine Hello Sunshine Magazine

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@hellosunshinemag

/hellosunshinemag @hellosunshinemag

SPIRITED

SEASIDE SUNSHINE Event: Spring Launch Hello Sunshine Magazine Venue: FS8 Coolum The sun shone for a sunset celebration of the spring edition of Hello Sunshine Magazine. Guests enjoyed local drinks and nibbles on the rooftop deck while checking out FS8 Coolum - the new fitness destination combining the best bits of Yoga, Pilates, and Tone. www.hellosunshinemag.com.au PHOTOS: EMILY HUNT

BONZA BABES! Event: Bonza Uniform Launch Venue: Sunshine Coast Airport Australia’s only independent low-cost airline, threw out the rule book to reveal their first-ever uniform. It was a big thumbs up for the ‘wear it your way’ mix and match Bonza uniforms featuring on-trend custom sneakers and cotton t-shirts as well as a stylish blazer, shirt dress, sleeveless coat, tailored shorts, accessories and more.

Adding to the fun were airport staff strutting the purple carpet alongside professional models! Up and Away!

PHOTOS: DEB CARUSO

Send your event to hello@inpublishing.com.au

Visit www.hellosunshinemag.com.au for more social pics and the latest events.

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SPIRITED

ON THE WINGS OF

n o i t a n i g a m I

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hen our front cover artist Tara Spicer was at school, her teacher expressed on her report card: if Tara would stop staring out the window long enough, she might actually get some work done.

Contemporary artist Tara Spicer celebrates the wonderous and the bizarre as normality. Georgia Beard discover how her paintings encourage audiences to reconnect with their inner child and embrace the impossible. approach galleries, Tara found a growing artistic community just as captivated by her dreamscapes as she was.

Flight Plan

Galleries and collectors adore her whimsy and the story-telling qualities of her work and it is these qualities that have endured and developed through Tara’s career as an artist spanning over 20 years.

A few decades later, Tara still hasn’t looked away. But her gaze takes her far beyond the view, imagining new worlds and whimsical possibilities with the freedom of a child.

Over this time span, Tara has taught art classes and taken on painting full-time with ongoing Fine Art Gallery representation. She now lives on the Sunshine Coast with her husband and kids, taking every opportunity to expand her artistic reach.

When she settles into her art studio at home, her imagination comes into being on the canvas.

Surrealism reveals itself in every painting, placing her subjects in dreamlike landscapes that are partWonderland, part-Cirque du Soleil and part-Australian Gothic. The only inspiration she needs is a line from a song or a few poetic words from a fellow traveller.

“I try and keep to light and inspiring topics,” Tara said. “I’d rather people have positive associations with my art and use it for inspiration, motivation and lightness of being rather than tapping into whatever dark demons they have dwelling within.”

Hello Sunshine Magazine

Tearing Up the Sunset Strip

Growing up in Wollongong in the 80s and 90s, art wasn’t really considered as a viable career. With this in mind, Tara studied sports science at university, painting only for herself. It wasn’t until she had established her personal training business in Sydney, and started a family that she began exhibiting her art.

After gathering the courage to 8

“I love to work in an allegorical style, using my own symbols to communicate certain stories, qualities of people and journeys through life.”

“For example, paper planes convey qualities of connecting with the inner child, exploring boundless horizons in life and aiming high in what you can strive for and invite into your day. They communicate life direction and release of conscious and unconscious restrictions.”

SPIRITED

Pre-Emptive Strike

Paper planes convey qualities of connecting with the inner child, exploring boundless horizons in life and aiming high...

Tara encapsulates this feeling of liberation in Young Aviator, the photorealistic artwork featured on this edition’s front cover.

Inspired by her son’s love for life, a young boy launches paper planes into a limitless sky. From his perch on the ladder, there’s no place the gliders couldn’t take him!

These fanciful dreams enter our reality as Tara grounds her pieces with oil on linen, showing the woven fibre texture of the raw linen through the paint.

Tara Spicer

Deep Respite

light of day changes, each fresh glance reveals the next step needed in her artistic process.

It can take her anywhere from three weeks to three months to finish a piece.

Although she still paints for herself, she strives to evoke the release of happy chemicals in the audience’s minds.

“First, an ungrounded image or concept pops into my mind through seemingly magical pixie dust,” she said. “Then I take photographs and find the props I need that ring true and honour the original image. There’s an old adage, ‘If you don’t use it, you lose it.’ If I feel as though I don’t honour these concepts and images, themes or ideas that pop into my mind, that I will lose the grace of their seemingly unending, flow of arrival.”

“I hope my art transports them emotionally and mentally to a space they would rather be and inspires them to bring that energy into current day,” she said.

As she translates these concepts to canvas, Tara keeps her emphasis on storytelling. She often throws open her studio doors and turns her canvas to the rest of the house, allowing her to catch the painted image, during it evolution from all angles. As she walks past, as the

Tara has several exhibitions lined up across Australia including featuring 17 works in a group exhibition at Stevens Street Gallery, Yandina until the end of June. She’s also set to exhibit works themed around Healing Waters at Montville Art Gallery in November and

Recently, she has worked with wooden rounds to explore the effects of oil on wood grain and has plans to create a series of marine works celebrating the poetry of water and its relationship with the female body.

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Young Aviator beyond the Sunshine Coast, she will be part of Glow, a group exhibition at Lethbridge Gallery in Paddington from 12-30 August; and in September, another collection will explore The Poetry of Water at Traffic Jam Galleries in Sydney.

As Tara’s subject matter evolves with her career, her gaze will stay fixed on the horizon, searching for worlds beyond. Wherever her imagination takes her, Tara’s heart will be there too. www.taraspicerart.com WINTER 2022

LET THE GOOD TIMES ROLL

It’s all here at Sunshine Plaza!

Outdoor adventure, delicious waterside dining, family entertainment, movie magic and more.

So, come find the fun! Plan your visit at sunshineplaza.com HIGH ROPES | CINEMAS | PADDLE BOATS | ESCAPE ROOM | WATERSIDE DINING | ARCADE | KIDS SOFT PLAY

Hello Sunshine Magazine

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t u O y a D

GIRLS’

I

’ve been sashaying through Sunshine Plaza for well over a decade, have excitedly embraced the expansion over the years and have a routine that rarely changes. I know where to park, shop and grab a coffee – my game is down pat but after a day with my savvy Hello Sunshine Magazine sidekick, 20-year-old Georgia Beard, I was forced to face the fact that I am an upper-level, new block snob and she is an alternative, adventurous cool kid who taught me to spread my wings.

CARLIE’S DAY Routine and loyalty – that’s the way this 45-year-old rolls at Sunshine Plaza.

I always park in the new carpark near David Jones – the ascension from Millwell Rd East to the flashy new bays delivers me the sweet sensation that shopping, dining and fun has begun.

Rolling down the escalator at David Jones always ushers me in with its bright lights and heady scents – every single time. The next series of shop stops are in this order: Adairs, Polo Ralph Lauren, Country Road, Midas, Sheike, Mecca, Myer. If you know the Plaza you know my zig zag and you know at the end of the zag is a coffee spot – Little Sparrow.

My game is down to fine timing and after coffee, it is time to zig back via Tommy Hilfiger, Forever New, the new Dissh boutique, Wheel and Barrow and Gorman. As a fashion editor it is my duty to ‘research’ the current trends – and it’s my guilty pleasure. My one must-visit store is always Uncle George - the most colourful, happiest store in the world!

On days when I am dining, I am a sucker for El Camino Cantina and now that TGI Fridays has opened I will be reliving my youth enjoying a long island ice tea (we used to hang at TGI Fridays

Think you know the Sunshine Plaza? Think again.

Generations gel when Carlie Wacker shares a day at the Plaza with Georgia Beard - there were revelations, celebrations and confirmation that this joint really has everything under the sun.

on Chapel Street, Sth Yarra in the 90s!).

GEORGIA’S WAY When I asked Georgia to accompany me on this assignment, I thought I’d be teaching her a thing or two about how to navigate Sunshine Plaza. I’ve got more experience and I’ll show her how it’s done!

It turns out that G taught me a thing or two about my much-loved shopping, entertainment and dining precinct.

Georgia’s way was worldy and wise, calculated and curated without being fastidious. She parked in the orange carpark near the cinemas and met me at the riverwalk where we meandered through the already cranking food court, past my friends at Chuckles and Boo and upstairs to her favourite fashion boutique of all time – Dangerfield. Windows filled with pleather, studded chokers and nannas knits should’ve alarmed me but I wanted the full Georgia experience so in we went. I found some sweet jumpsuits, pussy bows and taffeta skirts that have forever converted me. Next stop was Cotton On for the basic wardrobe essentials for winter and JB HiFi to peruse a serious collection of vinyl. I was impressed that G took me to a record store (actually JB is tech kid cool).

I needed a coffee break with a view, so we recharged at the glamorous Wine and Nine. G is an avid reader and I also loved exploring the Harry Hartog bookshop and its gift range. I wanted to see Georgia step out of her gorgeous vintage, retro style and into some sequins at Sheike (she can wear anything and look like a supermodel so it was fun to see her dress like me for giggles).

All day Georgia was banging on about bubble tea, some popping ball flavoured 11

fruity beverage I had never heard of.

Next minute we hit R-Crane Sushi & Bubble Tea ordering a bubble tea. My eyes and tastes have opened and now I am a lover of these brilliant bubbles in my tea - such exciting new experiences!

Before we left the Coles area, we popped over to see our friend David at Magic Massage and he insisted we do a quick Tik Tok – meanwhile Georgia is over at the colouring in wall erected while renovations are happening getting her graffiti on.

The Sunshine Plaza game forever changed for me – not gonna lie, feeling a bit younger and cooler and a bit less stiff after a relaxation massage with the Magic Massage master.

While I prefer to sit in and dine at a restaurant at Sunshine Plaza Georgia showed me another option – take away (I know, how modern!). We ordered the rainbow dumplings at Little Red Dumpling near the cinema while overlooking the activity on Cornmeal Creek. It felt like I was at a resort not a shopping centre - people were paddling and motoring in the creek, we were eating dumplings and sipping on bubble tea in the sun – my heart was full!

After more laughs and dumpling spills, we agreed there was more to explore and another date at Sunshine Plaza was required. I must show her the Carlie cinema experience and she wants to do the ropes course. We were too full to enjoy our fave snacks of Happy Dough donuts (Georgia) and I Heart Brownies (me) so we must return.

Sunshine Plaza is the gift that just keeps giving, a venue with everything under the sun - and bubble tea! I was walking on Sunshine!

WINTER 2022

SAVVY

MOJO

r e k a M

You can’t help but get swept up Nikki Fogden-Moore’s enthusiasm and zest for life when you meet her so it’s no wonder her clients have dubbed her ‘The Mojo Maker’. John Caruso caught up with the global author, podcaster and speaker from her home in Yaroomba.

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n the quiet space outdoors by her pool, navigating past her brightly coloured skateboard and the family dog who is all bark and no bite, I sit down with the woman dubbed “The Mojo Maker”, Nikki Fogden-Moore.

Nikki is what you’d call a business and life coach, however the term isn’t mentioned during our chat, I imagine she offers so much more with her clients that there may not be an apt title to succinctly describe her brand of coaching.

“As I’ve grown older, I’ve become more authentic, and more discerning in terms of who I coach and how I coach because it’s a huge responsibility when you start working with someone on all areas of their life,” she says.

The Mojo Maker has run retreats for more than 20 years with people from many different walks of life and different industry sectors, however the kind of person was always the same she said.

“My clients tend to be visionaries, someone who applies themselves and works hard creating the life they want,” Nikki said. “There’s a level of intellect and curiosity with them, and they come to Hello Sunshine Magazine

see me because they might be overwhelmed and burnt out. There’s a need for a new approach, a ‘next level’ to be unlocked, personally and professionally.

“All these people have great hearts with a different perspective to everybody else and they’ve never been followers, they’ve been founders and pioneers.

“I take people out of that overwhelmed environment and provide a different trajectory for them. We can over goal-set, and it becomes a very functional, over demanding and exhausting exercise. I try to create a state of zero gravity flow.”

Although her work includes coaching and empowering women, Nikki feels it’s also time to lift men up.

“Traditional values don’t need to be eradicated, if they make someone feel strong and valued then who are we to say they can’t contribute in that way.

“Wonderful individualism builds great relationships and whether that’s in the workplace or at home we need people to be grounded within themselves.

“I’m all for relationships that are built on amplification over relationships that try to divide and conquer.

“There’s place for both traditional genders and non-traditional, and it’s time for us to create space and room for true equality where everybody can be heard. Great women lift men up.”

“A lot of the men I work with don’t have a garage or a tool shed anymore,” she said. “We’re not passing on generational instincts of building things with our hands and expanding our minds through conversation.

To support men and women on this journey Nikki’s Boardroom Retreats founded over a decade ago, have limited places and are a chance to meet likeminded leaders. This year I will be running my 10th Annual Legacy Lunch and this one is just dedicated to men who lead in life in all industries.

“We had a much-needed shift to equality, values and respect however I feel that men don’t know where to position themselves anymore.

“It’s a place where you can let your thoughts settle, reignite with vision and creativity and be around like-minded people. No idea is too big or too crazy and

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man’s concept of hunting, gathering and creating,” she said. “The event is specifically for men, focusing on leadership, mateship and legacy and our favourite local brewery Heads of Noosa has got something special planned with the beer they’re going to provide.

...they carry a lot of weight on their shoulders because they don’t want to complain and they internalise self-doubt, fear and shame. we talk about the stress that comes with running a large business or building a family,” she says.

“Men suppress a lot of their concerns, and they carry a lot of weight on their shoulders because they don’t want to complain and they internalise self-doubt, fear and shame. Creating a space for these conversations to take place and allowing leaders to shine is my priority.”

‘The man break, without the hand brake’ is a popular line Nikki drops when she’s working with a group of blokes.

“In the same way that women gather in women-only groups, it’s important for men to do the same, because in these groups we talk differently to when the group is mixed,” she says. “There’s a safety and integrity in the group and the discussions are not about blaming anyone, it’s simply a space where men can learn to be vulnerable, and they can discuss how hard it is to navigate this current landscape.”

The Boat Boardroom is a trademarked name and runs as a special signature series for male clients.

“SCF Australia, based on the Sunshine Coast, is an environmental conservation organisation dedicated to sustainable fishing,” she said. “They partnered with Sea Fox Boats Australia, and I jumped onboard because I love fishing, and we take people out to fish and we talk about all kinds of things, from ocean sustainability to business sustainability, on-boarding and off-boarding staff, business breakups, legacies and wills.

“All the meat on the bones about running a business that people don’t tell you about until you’re knee deep in it. So we take it away from the four walls of a boardroom and take it way out to sea and then we have a great cook up with what we’ve caught that day,” Nikki explains.

The Legacy Lunch is being held at Bask Eumundi on 1 July at 12:30pm and it’s at this event that you’ll be able to discover more about the the Boat Boardroom and hear from a panel of local men in leadership.

“Jack and Jess run Bask Eumundi and Jack has created a beautiful bespoke menu for the event all based around primitive

“The term ‘Legacy’ means many things but also refers to a rite of passage between fathers and sons. What does being ‘grown up’ really mean? What values are important to you? How do you want to treat women? We need to provide tools so that the future generation feel like they’re enough, and they require follow through from the lessons learned from our parents.”

I hit ‘stop’ on the recorder, say my goodbyes and drive home again, in deep thought about what Nikki said, pondering the relationship I had with my dad and the one I’m creating with my own son.

LEGACY LUNCH Grab your mates and enjoy a hearty three-course feast created by Bask Eumundi’s owner and chef Jack Madden and expertly paired with matching wines or beer from Heads of Noosa. Relax while Nikki shares her formula for sustainable success.

Scan the QR Code to book.

Friday 1 July, 12noon Bask Eumundi, 4/101 Memorial Dve Tickets: $125 limited to 30 seats! BOOK NOW!

THE ULTIMATE RETREAT FOR LEADERSHIP, LEGACY, LIFESTYLE AND TRUE SUSTAINABLE SUCCESS. Experience exceptional strategy sessions, local chefs, and Noosa’s top accommodation using nature as our boardroom. Select 1, 3 and 5 day retreats.

These retreats feature a special collaboration with SCF Australia and Seafox Boats Australia.

THE BOARDROOM RETREAT© and the BOAT BOARDROOM™ Conversations with impact - People, Purpose and Profit SCAN THE QR CODE FOR MORE INFORMATION AND BOOKINGS Quote Hello Sunshine magazine for all 2022 bookings and receive priority booking and 1 free nights accommodation.

WWW.NIKKIFOGDENMOORE.COM @NFOGDENMOORE

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SPIRITED

r e t t a B

There’s a sport that’s not as embedded as deep into Aussie culture as ‘the footy’ or cricket, yet major league American clubs are instantly recognisable global brands - you know what sport the New York Yankees, White Sox and the LA Dodgers play without anyone having to tell you. John Caruso discovers a local club that’s helping to spread some magic and mystery.

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or a few years, my wife and I wondered when our son might find that ‘thing’ that makes his eyes light up. Max displayed a flair for drawing and art and as he grew older, anime and manga and all things Japanese interested him. At one point he told us that he was going to live in Tokyo so he could attend Comic-Cons, funding this adventure by working at a popular fast-food chain.

He was given musical instruments however after an initial interest they now gather dust and the usual round of trying a bit of everything followed - soccer, rugby union, Auskick, tennis and even karate.

I’m not entirely sure where the idea of baseball came from and asking a 13-year-old doesn’t shed any light on the matter however watch most American TV shows or movies and there’s plenty of scenes where a dad and his kid are gloved up and throwing a ball about - and there’s many a movie that features the underdog baseball team that triumphs against the odds.

We found ourselves at the Mudjimba Multisport Complex at the Sunshine Coast Baseball try-out day ahead of the start of the season around September last year. Max’s bat didn’t connect with many balls that afternoon and not a lot landed in the glove so I was expecting a degree of frustration equivalent to what he experienced with tennis. To my surprise and delight, he walked off the diamond with wide-eyes and proclaimed “baseball is going to be my thing!”

Hello Sunshine Magazine

UP! WANT MORE? Download the interview with Bret from our podcast.

Fast-forward two seasons and the kid’s skills continue to improve, he was awarded The President’s Trophy and his team, The Riptides, played at the Queensland State Titles in April this year.

and has never stopped playing,” Bret said. “He has an amazing passion for the sport and posted on Facebook that he was looking for coaches; myself and two American guys responded.

His favourite player is Max ‘Maximus’ Fried from the Atlanta Braves who just happen to be the current World Series Champions and the kid talks of making millions playing in the US someday.

“I hadn’t played since I was fifteen and the other two had played little league so there was a lot we had to brush up on.”

I’d like a Ferrari please, red of course.

Bret Buckland is the former president and now treasurer of Sunshine Coast Baseball who developed a love of the game when he was young, when his family was living in Canada.

“In the early days of the Sunshine Coast Baseball Club we had ex-pats, North Americans and Canadians, and people like me who played when they were younger,” he said. “When I moved to the coast about sixteen years ago, I had a keen interest in those baseball diamonds at Mudjimba. The game was popular on the Sunshine Coast with eight clubs and many diamonds.

“The diamond at Mudjimba that we use today was of an international grade - in fact it was built for the 2000 Sydney Olympic Games and teams from Japan and South Korea would come here to train in the lead up to the Olympics.”

A random social media post a few years ago brought likeminded baseball enthusiasts together.

“Geoff Wade started playing baseball when he was five; he’s now in his 50s 14

Gareth Jones is the current CEO of Baseball Queensland and was a Development Officer when Geoff was gathering his coaches and ball players.

“Gareth took an interest in what we were trying to achieve here on the Coast, and he ran us through a session on coaching,” Bret said. “The emphasis was on making it fun and not necessarily focusing on drills and skills but providing an environment that fostered game-based skills development.

“He’s another amazing bloke who’s super knowledgeable.”

The Club started with a ten-week season with twenty-one T-Ballers under lights Wednesday nights on the soccer fields at Mudjimba.

“At that stage the grounds had been redeveloped and all the baseball infrastructure from the past had been torn down apart from a couple of dugouts and those high fences that are still standing today,” Bret said. “From there, Sunshine Coast Baseball has grown every season.”

A casual weekend gathering soon developed into something more focused.

“There’s been strong growth in our

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senior’s membership, growing from a couple dozen blokes having a hit on a Sunday afternoon and sharing a beer afterwards, to possibly six teams competing in our North Shore Champion’s Plate League this season,” he said.

“Our junior numbers have struggled but the club had some strong seasons with the assistance of Baseball Queensland. We were getting into schools and running clinics and we could see that was a key to growth however, COVID got in the way and stalled that flow. We’re hopeful of restarting those school clinics with the help of some of the players from the Brisbane Bandits,” Bret says.

Historically the clinics have been run in term three of each year with no cost to the schools. Coaches are provided by Baseball Queensland and Caloundra Christian College is one of the first schools that will offer their students an opportunity to pull on a glove and toss a baseball about later this year.

“For Baseball Queensland and Baseball

Australia the messaging has been around it being a non-contact sport. A safe sport compared to football codes, especially with the awareness of the long-term effects of concussion on young athletes,” Bret says.

Sunshine Coast Baseball draws kids from Caloundra to Pomona and even Maleny who come together mid-week for training and a game against each other every weekend during the ten-week season that starts in October.

When juniors do get involved, statistics show that they stick with it.

Riding this wave with our son Maximus may last a lifetime or it may last only a few more years. Either way we couldn’t be prouder of our kid, and we love the passionate volunteers and mums, dads and grandparents that make up the baseball community on the Coast.

“We’ve got a great retention rate. The kids that do come along stay because a big part of what we do is focused on fun when we train and when we play; and secondly the friendship and sense of community is important to our club.

“With baseball I’ve seen rapid improvements in skill levels in short periods of time, even if you’ve never picked up a bat or tried on a glove before and we’ve seen that consistently since we started in 2017. Ninety percent of our members have never played the sport before, maybe it’s a Hollywood-inspired thing. There are a lot of movies that deal with the mystery and romanticism of baseball,” says Bret.

The current cohort of juniors at

Turns out baseball might just be “his thing” after all.

COME AND TRY DAY! Sunshine Coast Baseball will be holding a Come & Try Day for anyone interested in finding out more.

Date: Sunday 21 August 10am-12noon for Juniors 12pm-2pm for Seniors Follow Sunshine Coast Baseball on facebook or visit www.sunshinecoastbaseball.com.au

QUEENSLAND'S BIGGEST BASEBALL AND SOFTBALL SPECIALTY STORE

SHOP ONLINE leadingedgesports.com.au

3283 5200 REDCLIFFE 15

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GOOD TIMES AHEAD PHOTO: MEGAN GILL

There is an emerging rap superstar that’s about to put K-Town in the spotlight. Carlie Wacker meets an artist with a heart as big as his talent. Say hello to Jye Napier.

Hello Sunshine Magazine

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grew up listening to TLC, Snoop and Salt’n’Pepa - hip hop remains my favourite genre so when I discovered a local artist living the rhyming dream, I had to find out more.

Jye Napier grew up on the Sunshine Coast and when you listen to his music, you’ll hear a frequent reference to his hometown.

“I’ve lived on the Sunshine Coast my whole life in Kawana or ‘K-town’,” he says. “Growing up in Kawana I’ve been blessed with living near the beach and being able to surf whenever I please gives me a great deal of respect for Mother Nature.

“My dad moved to Kawana about 30 years ago and taught me from a young age the values of living by the ocean and to embrace the costal lifestyle that we are gifted with.”

There is something so special about Jye. He displays a true appreciation for life and is using his gift as a performing artist to spread positivity and empower his fans and community.

“I aim to mention terms such as the law of attraction, karma and power of positivity in my music as I believe they are critical factors to your mental conscience and awareness,” he shares.

“This is the key to being happy and achieving your goals.”

So just how did this kid from K-town achieve his goal of becoming a rapper?

“I have been musical my whole life,” he says. “From playing drums as a kid in the school rock band to just jamming out in my room on my acoustic.

“My love and fascination for hip hop

K-town will always be my home, and I’ll never forget where I came from. started when I was about 14-years-old and I noticed that rap was so much more than quickly spoken sentences that rhymed but it was another form of expression.

“Something about the way an artist can tell a story and place feelings and emotion into their music is one thing that has always intrigued me.”

This is precisely what makes his music stand out in a music genre often fueled by angst. Jye Napier brings a softer side to rap that highlights his connection to people and the planet – it celebrates life.

Confirming his contagious positivity, he said his journey so far had been “awesome and I’ve learnt a lot about myself and my music”.

It all fell into place for him when a family friend named Tucky (Jacob Tuck) started a clothing and music label called Quazar Records.

“I went to catch up with Tucky one day to buy one of his jumpers and he asked me if I knew anyone who was making music,” Jye said. “I happily told him that I had been writing hip hop and was keen to make music legitimately.”

From there, a studio session with Dave at The Vault Studio in Kawana was booked.

“I felt like this was already a dream

come true being able to do all this in my backyard,” he said. “In the last two years I have written and recorded demos and drafts for more than songs which I would love to release sooner but sometimes I just need to be patient.

“Once I finish a song, I start thinking of another, but I am very particular with my lyrics and what I write about.”

As Jye prepares for the good times ahead he wants to encourage young Sunshine Coast people to follow their dreams.

“I would say to anyone who is aspiring to be a musician or a rapper the same thing I got told - ‘if it makes you happy and that’s what you want to do, then do it’. But it’s important to stay true to yourself and what you write about,” he said. “Not only does that develop respect and appreciation for what you do from yourself and those around you but also eliminates major criticism. Be honest and stay true to who you are. You’ve got more to lose by not giving it a go.”

This local rapper is taking his heart and talent to the world and representing K-town all the way!

“I aim to bring an old school, soulfunk twist to the modern age of hip hop also giving my home the recognition it deserves,” he says. “I want to get myself to a position where I can give back to my family and the ones who have always stuck by me because what goes around comes around.”

And if my gut instinct is right – Jye Napier will come and go around the world belting out K-Town rhymes in slick style and sharing the power of positive rap. Peace out!

Get job-ready skills in the growing cyber security industry

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Prepare yourself for ten days and nights celebrating the cultural vibrancy of our region as the Horizon Festival returns in 2022. Deb Caruso previews the dynamic program for the Sunshine Coast’s leading contemporary multi-arts festival.

Steven Oliver. Photo Dylan Evans Photography

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orizon Festival returns to connect, delight and disrupt with a ten-day program connecting people, arts, culture and place with showstopping and evocative performances in music, visual art, theatre, dance, words and ideas from 26 August to 4 September.

Evocative and thought-provoking performances in magical locations; celebrations of homegrown talent; visual art and workshops to engage and enchant; and a dedicated program connecting us with First Nations artists, the Kabi Kabi and Jinabara peoples.

The Opening Ceremony will celebrate our region’s oldest living culture through songs, language, ceremony, art, dance and music with a meaningful and magical performance as the sun sets at Cotton Tree Park.

The closing day of the festival will also see local and national First Nations artists deliver a Dawn Awakening in a stunning multi-arts celebration of remembrance, dreaming and ritual directed by Lyndon Davis as the sun rises over Stumers Creek in Coolum.

You will dance, laugh, cry and wonder of the magic that will take place in the festival's first Wonderland Spiegeltent!

Think a fantasia of fun and jawdropping acrobatics in a showstopping and intimate space that sets the stage for side-splitting comedy or soulful singers Hello Sunshine Magazine

belting out much-loved classics.

Wild showmanship meets neovaudeville when the daring Le Coup present their astounding world class acrobatics, flying trapeze and playful antics. Featuring a live soundtrack by bluegrass band Father Grant and The Blunt Objects and singer Mary Murderess, the artists fire each other up to the highest level of entertainment.

Bigger & Blacker is a comedy cabaret by Steven Oliver with his pal Michael Griffiths on keys and harmonies in a show that's a bit of a rap, a bit of a sing, a bit of a tap and a lot of shaking his ring! Judgement must be left at the Spiegeltent door.

After something more wholesome?

Circus Wonderland presents A Neverland Adventure which will bring the fantasy world of Peter Pan, Tinkerbell and the Pirates to life with astounding feats and hilarious antics.

The sublime Kate Ceberano will bring her signature soulful sounds to the Spiegeltent for one night only! The voice of a generation will play her hits plus songs from her latest ARIA Top 5 album, Sweet Inspiration for an electrifying evening.

Outside the Spiegeltent and by the water at Cotton Tree, The Spiegeltent Garden will be pumping with the hottest beats from acclaimed DJ, vocalist and 18

music producer DÉ SAINT. + the Metro Collective providing the perfect preshow warm up. Turn up early, grab a drink, some food and enoy the sunset.

The Common People's Dance Eisteddfod returns with its all-abilities immersive dance experience of over-the-top dance routines to the greatest hits of the eighties and nineties. Wearing sequinned armour, shimmering tights, and wielding hairspray, these suburban gladiators will dance to the death to win - and will have you tapping your two left feet all night!

Horizon Kids at the Wonderland Spiegeltent offers a daily garden full of paint, glue and beanbags - and a tent full of circus, music and comedy. From 9am-noon daily, little artists can get giggly and grubby with self-guided arts activities and installations; or join a hands-on workshops on flower art, raft-building, clay play or paint with Wildlings Forest School.

School of Rock meets Beastie Boys and the Spice Girls in a rebellious party playlist delivered with Babushka Kids: Right to Party; Justine Clarke and her band will bring all the favourites; and Holey Bin Amoley! will have you in stinky stitches with their ridiculous, bin-loving silliness. Art for Bubs by New Dreaming Art and Didgeridoo Music Therapy fuses art, music (didgeridgoo) and culture for a beautiful bonding

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Wonderland spiegeltent.

Courtesy of Wonderland Spiegeltent experience.

Homegrown will showcase projects that have been in the works for the last six months including Guyu and friend Mr Pelican - a Dreamtime story by KabiKabi educator and artist Aunty Hope O'Chin; Sand will premiere a new contemporary dance work exploring relationship between body and landscape; and Eddie Ray - Silence of the Jams is equal parts movie and live music gig with some of the region's best playing live alongside a 'save the world with music' movie.

Don't miss performances by the Sunshine Coast’s most underwhelming synchronised swimming club, The Sinkers, who are everyday locals not in sync but very engaging with refreshing entertainment and humour; Looks Like a Tourist will be popping up at a tourist destination near you with 50+ community members in inflatable orange suits exploring the behaviours and impacts of tourism; the experimental pharmacy of political medicines will be dishing up Medicament for your Predicament; and The Playlist captures the stories of Coolum residents and visitors and their connection to the local area.

Music will be all about celebrating place with a number of intimate open air performances that will also be livestreamed for a wider audience. Butchulla songman Fred Leone and experimental contrabassist Samuel Pankhurst of duo Yirinda will be at Baroon Pocket Dam; First Nations superstar Cloe Terare brings her sweet, sour, pretty and brash R’n’B/pop vibes to Dicky Beach; Emily Wurramara and Andrea Kirwin will move the Maleny Community Centre; Blak Social will energise Eumundi with a roster of entertainers; and Bankfoot

Kate Ceberano. Courtesy of the artist House, Glasshouse Mountains will host a beautiful musical experience with Songs Of Gaia, an ode to Mother Earth.

The Visual Arts program will offer interactive and innovative art experiences from gallery collections to on-site installations with a stunning array of works from some of the finest artists in Australia. From Kabi Kabi Connections at Cotton Tree and Country is Calling at Mary Cairncross Reserve; to Listen More, Not Spoken For in the Maroochy Regional Botanic Gardens and What Did you Say? - an engaging talking tree at Cotton Tree Park?! The Mystery of Being Here will explore the largest career survey of Sunshine Coast-based artist, Peter Hudson; Phototropism by Amanda Bennetts and Warwick Gow will disrupt our notion of the photographic image; The C Word by Kim Shoenburger will explore recurring motifs that surface when faced with uncertainty.

There is also an abundance of Workshops, a Field Trip Symposium, Storytellers Festival, and many more moments in art and culture that will instil a deep sense of connection to community and pay deep respect to the Traditional Custodians.

Something truly special is on the horizon. Check out the full program!

HORIZON FESTIVAL 26 August 4 September 2022 Scan here for the full program www.horizonfestival.com.au 19

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CELEBRATING THE 20TH ANNIVERSARY! Prepare to be dazzled by inspirational performers, musicians, actors, authors, artists, chefs and a Hollywood legend. Helen Flanagan heads backstage with Festival Director Ian Mackellar to explore the 20th anniversary line up at NOOSA alive!

James Morrison

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occasional harmonica. Inspired by Frank Sinatra’s partnership with orchestrator Nelson Riddle, Kelly and Grabowsky dive deep into “torch song” territory.

Festival Director Ian Mackellar has been at the helm for 12 years and together with the team of mostly volunteers, is committed to delivering a 20th year celebration that is diverse, entertaining, accessible and inclusive and of course memorable. Let’s see...

“The reason I love working with Paul is that he always surprises me,” said Kelly. “He is endlessly fertile, turning my songs inside out and upside down and finding things in them I did not know were there. And that makes me sing them differently. Singing with Paul is like walking a tightrope. It is as if we are acrobats together. We must pay serious attention to one another to pull the songs off. I like that.”

ith more than 25+ events NOOSA alive! celebrates the essence of our region - its diversity, beauty, tenacity, First Nations culture and vibrant creative community with innovative theatre, music, cabaret, dance, visual art, even family-friendly events and free shows on offer this year.

The triple ARIA award-winning Grigoryan Brothers, Slava and Leonard have created an expansive, yet intimate, musical vision of what it means to be Australian. This is Us is an original musical reflection of Australia, inspired by iconic objects from the National Museum. Crafted around 18 personally selected and culturally significant objects choosing artefacts representing some of our First Nations’ history as well as colonisation, migration, innovation and stories of love and loss. Don’t miss this moving and poignant performance.

To call Paul Kelly and Paul Grabowsky Australian music royalty is no exaggeration. Sharing the stage, the two Pauls are even more than the sum of their astronomical parts, bringing their ARIA-winning Please Leave Your Light On album to the stage. This show is a deep dive into Kelly’s beloved songs - and Grabowsky’s astonishing powers to reimagine them - with nothing more than that voice, a piano and the Hello Sunshine Magazine

Grabowsky added: “Paul is a generous collaborator, always listening closely to what I am doing, and giving me the freedom to bring my own interpretation to the songs. I think people will hear, and hopefully enjoy, the deep communication that we are bringing to the performance.”

Head to Paris Underground. Crazy.

Sexy. Cool. An eye to the dark side; a night to remember! Draw the curtain on a stage that will darkly seduce and intoxicate you with a moveable feast of song, dance, burlesque, comedy, circus and cabaret. You will witness astounding acts of magic and illusion, spectacular tap dancing, brilliant burlesque, breath taking aerials, quirky circus and incendiary song in a classic European cabaret and variety show.

Including the striking and rare magic of Julia Madotti, one of Australia’s few female magicians and illusionists; the beauty and grace of circus artiste and aerial angel Hannah Trott; the dynamic 20

Trumpet virtuoso James Morrison is thrilled to return to Noosa with new numbers and blasts from the past. punch and rare skill of tap king Eden Read; the i- demand charming chanteuse, singer and actor Aurora Kurth; the dynamic dancing and sultry smoulder of burlesque artist and showgirl Mimi Le Noire; the comedic, the talented circus performer Tim Rutty and MC maestro Monsieur Marveaux, and but not least, the comedic and devilishly handsome Richard Vegas!

Check out the Express version at 5pm!

But be quick, it’s 75% sold out, as is trumpet virtuoso James Morrison who is thrilled to return to Noosa with new numbers and blasts from the past.

“I always love playing those classics people remember from previous visits, but we’re always adding new songs and arrangements to the repertoire, so the audience can expect to have an inspiring experience,” he said. “The Quartet is perhaps my best band yet – my sons William and Harry on guitar and bass, are joined by an amazing drummer Patrick Danao and a singer who manages to be both traditional (think Sarah Vaughan) and refreshing in her approach, Adelina Martinez. “I have just finished work on a new trumpet. It is gorgeous,

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21 - 31 JULY 2022 Paul Grabowski and Paul Kelly.

Photo Pia Johnson. such a silky tone and really suits the more ‘intimate’ way, I like to play now.”

Don’t miss it!

Split your sides laughing with the Multicultural Comedy Gala - a cracking night of laughter celebrating cultural diversity with a star-studded line-up including Akmal, Georgie Caroll, Ting Lim, and Steph Tisdell who touch on cultural identity in a hilarious concoction of comedy that pokes fun at what makes us all different, but very much the same.

The Festival would not be the same without a play from David Williamson AO, who with wife Kristin started the Noosa Long Weekend Festival as it was formerly known, with friends in 2002.

Alas, the Gala Opening Night of Money & Friends directed by son Rory Williamson is sold out! Be quicker next time.

Festival Director Ian Mackellar is particularly excited to present Noosa STARS alive! – a youth incentive program he has developed and produced to showcase talented artists aged 8-18 years. Having passed an audition, 12 finalists will be vying for the crown in a star-studded finale hosted by Damian Anthony Rossi - aka ‘Mr. Hollywood’.

Art hits the high notes with the Noosa Regional Art Gallery’s exhibition of works by Fiona Foley and Michael Cook.

Read all about it on page 124 with insight from Gallery Director Michael Brennan.

The Hastings Street Long Lunch, will dish up creative menus from the likes of Rococo, Locale, Aromas, Bistro C, Season and Aromas. Will the colourful street performers, bubbles of Dal Zotto Prosecco and a jazz quintet inspire some dancing in the street? Most likely.

Hannah Trott - Paris Underground

and his lifetime of achievements at Noosa Waterfront for an intimate chat with son Damian Anthony Rossi.

The Los Angeles-based American actor/director will share celebrity stories, hilarious anecdotes and golden memories from his colourful Hollywood and Theatre career that spans over 50 years.

Having authored books and worked with many of Hollywood’s biggest film and TV stars including Charlton Heston, Dean Martin, Jessica Tandy, Alan Alda, Mark Hamill and Timothy Robbins; appeared in some of television’s most iconic series’ including M*A*S*H, The Rockford Files, and The Streets of San Francisco; as well as conducting, in-depth interviews with legendary actors such as Lord Laurence Olivier, Sir Alec Guiness and Sir John Gielgud for his book, Astonish Us in the Morning. And that is just a snippet!

JOIN US FOR 1O DAYS OF MUSIC, THEATRE, THOUGHT + PERFORMANCES

BOOK TICKETS NOW

Pulitzer Prize-winning author Geraldine Brooks AO will be IN Conversation with Lisa Millar talking about Horse, her vivid new novel for lovers of sweeping historical fiction; and the Evie Networks Marquee will again see a feet-in-the-sand, food and drink in hand, entertainment extravaganza on Noosa Main Beach from 28 to 31 July with something for everyone. From Moonlight Serenade – an enchanting evening of Opera under the Stars to a smoking-hot Jazz ‘n’ Blues finale!

Prepare for a further taste sensation on 24 July when the Apollonian Hotel comes alive for Food Presented in an Entertaining Way in conjunction with Food & Agribusiness Network and featuring the very best local producers.

Little Beanies aged 3-9 years of age will adore The Beanies direct from Sydney, with two shows on Noosa Beach and Seaside Vibes Music Festival returns with top Indy bands, including Shag Rock and Tijuana Cartel with more to be announced rocking the marquee with their high-energy music!

It’s Hooray for Hollywood and Thanks For The Memories! with the legendary Al Rossi sharing the stage

Tickets are selling fast and there’s more to come so be sure to keep an eye on www.noosaalive.com.au and be quick!

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Sunshine Sounds has returned to Eumundi, the creative heartland of the Sunshine Coast! Georgia Beard explores the diverse line-up of performers at this family-friendly music festival.

Clare Bowditch. Photo: She Is Aphrodite

Eumundi School of Rock Photo: Zoe Worth

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hat first comes to mind when you think about Eumundi?

Markets? With 1.6 million visitors a year, the artisanal market has made its mark. But this heritage hinterland village has more to say – or rather, sing.

This winter, another community initiative will make some noise when Sunshine Sounds Festival returns to the Eumundi Showgrounds for its second year, amplifying the local music scene.

Inclusivity is the backing track to this big-hearted festival, uniting awardwinning musicians, emerging talent and festivalgoers in an unskippable and unmissable performance line-up.

Presented by KIN Music, Sunshine Sounds is the passion project of superwoman songstress Katie Noonan.

After helming the Queensland Music Festival and National Folk Festival in Canberra, she’s championing the musicians on her doorstep.

“Sunshine Sounds is a truly special little festival that really brings people together,” she said. “There’s a real sense of community-connection, welcoming music lovers, and indeed performers, of all ages and stages.”

The program will deliver a scale of harmonies just as varied as the artists performing – indie, folk, rock, soul, blues, jazz, traditional First Nations song and more.

Katie and her brother Tyrone will reunite for a powerhouse performance of their band George’s legendary album Hello Sunshine Magazine

JaZZella

Zara

Polyserena for its 20th Anniversary. The duo is joined by Brandon Mamata on guitar, Steele Chabau on bass and Katie’s son Dexter Hurren on drums.

Australian/Fijian songbird Andrea Kirwin has also brought together a big crew of friends and musicians who call the Sunshine Coast home to form The Yama-Nui Social Club; a big band full of soul and goodness, inspired by the Buena Vista Social Club.

Other celebrated artists include ARIA award-winning musician Clare Bowditch; You Am I frontman Tim Rogers; awardwinning coastal roots group Band of Frequencies; and international performer from the Sunny Coast, JaZZella.

Sunshine Sounds also gives a voice to flourishing local musicians, including 22

Yalanji woman of jazz and blues Deline Briscoe; husband-and-wife folk duo Hat Fitz & Cara; Brisbane-raised indie-folk artist Asha Jefferies; 16-year-old singer-songwriter Zara; 13-year-old First Nations singer-songwriter Layla Barnett and Lyndon Davis & Gubbi Gubbi Dancers.

Another of Katie’s passion projects, the Eumundi School of Rock, will undoubtedly score an A+ for its high velocity performances. The hands-on program supports kids aged 8 to 17 that want to - and can - rock! It also provides paid work for local musicians who mentor the students, sharing their talent and real-life experience.

“In our seven years, we have provided free music education to more than 150 kids, and in our last few years we have grown to include a Showband and a Teenage Superband for musos aged 13 – 17,” she said. “I really believe in the vital importance of music education for all, regardless of whether you can afford it or

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Layla Barnett. Photo: Adam Purcell

Lyndon Davis

Hat Fitz and Cara

On Saturday, the Sunshine Sounds Community Choir will unite the crowd with a shared voice, accompanied by Band of Frequencies and young vocalists from Eumundi School of Rock.

not. I also believe in the power of music to help children discover their sense of confidence, self-love and their own sense of belonging and community.”

“Festival-goers get to join in what promises to be a goosebumps-inducing group sing-song for all ages and abilities,” Katie said.

Friday 29 July will see four Eumundi School of Rock bands play live on the big stage, performing alongside You Am I rock god and Eumundi School of Rock 2022 Mentor, Tim Rogers.

The choir song for this year is The Dead Heart by Midnight Oil and if you are keen to be involved, join in the pre-festival choir rehearsals in the Eumundi CWA Hall on 10, 17 and 24 July.

“Three of our brilliant past students – Lochie Kapper on guitar, Niamh Stevens on bass and Dexter Hurren on drums – will be backing Tim and to close the concert and all the 2022 rockers will rock out in an epic 26-piece band with Tim!” Katie said.

As voices rise above the hills of Eumundi over two unifying nights, the Sunshine Coast will discover just how vibrant homegrown talent can be, especially with a local community lighting them up.

Let the sun shine!

Katie and Tyrone Noonan. Photo: Craig Ratcliffe

SUNSHINE SOUNDS PROGRAM Eumundi Showgrounds, Black Stump Road Gubbi Gubbi Country Friday 29 July 2022 Gates open: 4:30pm Welcome to Country and music: 5pm-10pm Saturday 30 July 2022 Gates open: 11am Welcome to Country and music: 11.30am10pm Tickets via oztix.com.au Friday: $40 Adults (18+), $20 Youth (10+) Saturday: $80 Adults, $40 Youth Two-day Passes: $100 Adults, $50 Youth Kids under 10 are FREE www.sunshinesoundsfestival.com

KATIE + TYRONE NOONAN AND BAND

‘POLYSERENA’ 20TH ANNIVERSARY

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AL V I T S E

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so u s h in e

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CLARE BOWDITCH TIM ROGERS

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ASHA JEFFERIES • HAT FITZ AND CARA ANDREA KIRWIN AND THE YAMA-NUI SOCIAL CLUB • BAND OF FREQUENCIES JAZZELLA • DELINE BRISCOE • LAYLA BARNETT ZARA • EUMUNDI SCHOOL OF ROCK LYNDON DAVIS AND GUBBI GUBBI DANCERS

29 + 30 JULY 2022

EU M U N DI S H OWG RO U N DS

TIX OUT NOW OZTIX.COM.AU

GU BBI GU BBI COU NTRY / EU M U N DI

$80 adult

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| $40 youth Imperial hotel logo

| under 10 free!

WINTER 2022

Modern Asian street food.

Always fresh. Always local.

The Wharf Mooloolaba Open 11.30am until late 7 days

Big Asian flavours and quirky cocktails.

Breaking down tradition and leaving you craving more.

Maroochydore CBD Open 11.30am until late 7 days

Celebrating Asian flavours with a fresh twist in every mouthful 1 Koorawatha Lane, Palmwoods Open 11.30am until 9pm 7 days

Transport yourself to Corfu in this beach style eatery serving more than just your Greek favourites The Wharf Mooloolaba Open 11.30am until 9pm 7 days

Hello Sunshine Magazine

No bookings, walks ins only 24

AND

SIPS BITES

What’s brewing, cooking and happening...

BUONO BOCCA! Bocca Italian will pump out iconic pasta dishes and traditional Italian pizzas just metres from the beach at Bokarina. The Italian lovechild of Tony Kelly, Luke Stringer (front -of-house) and Harry Lilai (Exec Chef) will seat more than 150, offer takeaway and have its own Market Wine Store attached to it - just like at Market Bistro - both wine stores now offer free delivery across the east coast for orders over $150.

NEW YORK TO RIVERWALK From New York in 1965 to the Riverwalk at Sunshine Plaza, TGI Fridays offers handcrafted burgers, juicy flame-grilled ribs

and innovative cocktails everyday.

REPEAT OFFENDERS After opening The Toast Office in Mooloolaba, the Criminal Coffee crew have added the charismatic and quirky, retro Walter’s Diner in Maroochydore.

Think thick-cut sourdough crowded with fillings and coffee that’s so good, it’s Criminal.

BESIDE THE SEASIDE Traditional Neapolitan pizza on three-day-rise sourdough, hand-stretched to perfection – that is the specialty of Frank Beach Bar & Restaurant.

Ousting Castro’s in Coolum, Frank brings Italy to Coolum with premium Italian ingredients.

GROUNDED X3 After adding Grounded @ Mooloolaba to Grounded @ Woombye, Paul Dolan is keeping us Grounded @ Alexandra Headlands. Enjoy artisanal twists on classic meals with a new view!

SEASIDE SOLE The owners of The Velo Project will bring the ocean to the plate at Town of Seaside, Marcoola with its new casual, family-friendly SOLE Restaurant.

Dine in or takeaway.

HIT THE DECK Enjoy the freshest local seafood catch cooked onboard a restored fishing trawler. Prawn Star will be permanently docked for on-the-water drinks and dining at The Wharf Mooloolaba.

WAKE UP CUP

Moffat Beach Brewing Co.

TGI Fridays

Solitude Coffee HQ has opened in Coolum’s industrial estate - try the specialty espresso blend, Wake Up Call.

TOKYO TAKEOVER Kings Beach Tavern is turning Japanese during their Tokyo Takeover. Until the end of August expect cherry blossoms, lanterns and a special Japanese-inspired food and drinks

BREW WINS Moffat Beach Brewing Co. took out Best International Pale Ale with Shadow Of The Moon Strong Pale Ale and Best Traditional India Pale Ale with Trilogy Best Coast IPA at the 2022 Australian International Beer Awards. Cheers!

BAKED BREWS

HAWAIIAN HEAVEN

Brouhaha Brewery has teamed up with sustainability chef Simon Toohey on a brew using leftover bakery goods.

‘Baked and Wasted’ beer incorporates leftover bread, pastries, iced finger buns, doughnuts to produce a nowaste pastry sour.

Get your own slice of Hawaii in

Sample local

COUNTRY CRAFT The Craft has opened at Flaxton with craft beers, hearty meals and live music in a barn-style setting.

Walters Diner. Lumea Photos

Eumundi at The Tiki Bar! Tucked away in The Pavilion, enjoy a Sunday Sesh with live music and their latest cocktail, The Pearl Harbor – a classic drink served in Hawaii since the 1980s!

TEAM GREEN

25

Bocca

organic and wholesome food, chat with local producers and discover new products at Greensmith Grocers Birtinya’s Free Food Tasting on 23 June at 4.30pm. Plus don’t miss What Women MUST know about their Hormones with naturopath & psychotherapist Dr Sherill Sellman on 6 July at 5pm.

Find details on the Facebook page.

courses from Matt Golinski & Josh Smallwood (ex-Rickys) with The Wonky Loaf’s signature sourdough bread and French patisseries!

Matched with creative cocktails, premium wines and beer from The Bartenders with a few surprises to come! Wear a splash of yellow to win prizes! Sunday 31 July at 12-3pm.

SUNSHINE SOIRÉES! Champagne, Oysters & Tales from the Past will beguile and bewitch you with freshlyshucked Coffin Bay oysters, Palmer & Co. Champagne and tales about pearls, Tears of a Mermaid and more! An enchanting evening awaits at Antiques & Possibilities, Peregian on Bastille Day, 14 July (see page 52).

Don’t miss the Hello Sunshine Sunday Soirée as part of The Curated (side) Plate (see page 30).

Enjoy a stunning long lunch with canapés + three-

We are partnering with Market Bistro to deliver Podcast, Pinot & Duck - a delectable threecourse lunch paired with pinot and inspiring conversations with guests from our Everyone has a Story: Conversations from the Sunshine Coast and Noosa podcast. Host John ‘JC’ Caruso will be joined by chef and restaurateur Tony Kelly; Matt Golinski; rising Motorsport star, Harri Jones; + Powderfinger drummer Jon Coghill! Friday 4 August, 12-2.45pm

WINTER 2022

SPIRITED

Matt Golinski serves up a feast of foodie events that are sure to get the tastebuds tapping!

g n i r e d n a W

WINTER

W

Restaurants notice a sudden decline in trade during the first hints of a change into the chilly months as locals get their heads around the idea of venturing out into the bitter cold. (Victorians, on the other hand, can be seen frolicking happily in the ocean in what to them feels tepid).

But after the first chill, the desire to dine, socialise and escape reality television overrides the fear of frostbite, and the wheels of the hospitality world start to turn once again.

Our mild winters with crisp, blue-sky days see the region’s agriculture burst to life – the perfect growing conditions for strawberries, citrus, tomatoes and brassicas - it’s a time of year that farmers aren’t battling against floods, hail, humidity and oppressive heat waves. Well, that’s historically been the case anyway.

It’s the perfect time of year to head out into the hinterland and explore the grassroots food scene, buy your ingredients direct from farmers at the authentic markets that happen across the coast every weekend, visit open-gate Hello Sunshine Magazine

PHOTO: MEGAN GILL

inter on the Sunshine Coast is a bit of a joke really – it drops to 18 degrees and we all go rushing for our jumpers, beanies and scarves; retrieve the extra thick doona from the cupboard and dust off the ugg boots.

farms like Cooloola Berries and Lindols Macadamias, or search out one of the great (and often quirky) food festivals that are a nice country drive within an hour or two of the coastline.

The weekend of 18-19 June will see Petersen’s Farm in Woolooga, northwest of Gympie, hold its seventh annual Big Rosella Festival - a great opportunity to wander around a real working farm and see first-hand how things are done as well as stock up on the range of jams, chutneys and all things Rosella from CC’s Kitchen.

In July, a little further north, Childers comes alive with its much loved four-day Childers Festival; and in August Bundaberg celebrates its fertile region with a 10-day calendar of events.

For lovers of bacon, it’s worth the trip to Kingaroy on 20-21 August to experience BaconFest, and all the smoky, fatty, crispiness that it offers.

Make a weekend of it with plenty of great accommodation options out in the country - think cosy cabins with log 26

I’m working on a menu for Hello Sunshine Magazine Sunday Soireé that will be full of local produce and fulfil the brief of being Savvy, Surprising and Spirited. fires, hampers full of local goodies, wildlife galore and clear, starry skies.

Heading into spring, meet the newest Slow Food Community, Cooloola Farmers, at the Cooloola Farm Trail when a group of passionate producers throw open the farm gates for you to meet the farmer, stock up on fresh produce and enjoy entertainment and educational activities. The trail is a self-drive annual event scheduled for 10-11 September.

BaconFest Fans

ITALIAN restaurant

authentic

Cooloola Berries A bit closer to home and just around the corner, The Curated (side) Plate, the Sunshine Coast’s premier foodie event makes a triumphant return at the end of July and into August.

With breakfasts, brunches, lunches, dinners, workshops and more showcasing producers and restaurants across the entire region. From market tours, educational nose-to-tail demonstrations, to high end dinners, there’ll be something to please everyone during this ten-day culinary extravaganza. I’m working on a menu for Hello Sunshine Magazine Sunday Soireé that will be full of local produce and fulfil the brief of being ‘Savvy, Surprising and Spirited’; conducting personal tours of The Original Eumundi Markets; joining the crew at Fresh Meats Wises Road for a Butcher and Chef Night and joining some mates for Podcast, Pinot & Duck at Market Bistro where John Caruso will be interviewing a few of his pals from the “Everyone has a Story: Conversations from the Sunshine Coast &

TASTE

The Big Rosella Festival Noosa” podcast. It’ll be fun to have a chat with the fellow chef Tony Kelly, Powderfinger drummer Jon Coghill and rising Motorsport Champion Harri Jones.

And I reckon the Pinot and duck will be alright too!

All this activity is a sure sign that organisers once again have the confidence to forge ahead with events, and a strong indication that the public have a stronger desire than ever to get out and support the people who work so hard to make sure we have good food.

The least we can do to support those willing to put their hand up and run these events is to open our hearts, mouths and wallets and indulge in the local flavours on offer.

See you on the trail!

27

OPEN TUE - SAT | FROM 4:30PM 115A Point Cartwright Drive, Buddina

PH:07 5444 0988 follow us!

@allantica www.allantica.com.au

WINTER 2022

SAVVY

LOCAL LOVE

“This season’s recipes were inspired by three people I met at ‘Meet the Maker’ in early May: Olive View Estate olives from Boonah, Noosa Black Garlic from Noosa, and a fresh chai spice mix from The Fresh Chai Co. in Flaxton. I’ve also used Noosa Reds, Moya Valley Chicken, Tagigan Rd Produce Oyster Mushrooms, Forage Farm Eggs, Cooloola Dairy Milk and Cream; and Organica Floret Rose Petals, making them all a true taste of the region.

They require a bit of work and a lot of patience, but are well worth the effort. Enjoy!” - Matt

SERVE WITH PRETENDER 2019 Tilia Malbec, Mendoza, ARG $19-$24

PERFECT 2017 Aldo Conterno Langhe Rosso, Piedmont, Italy $55-$60 PRETENTIOUS 2014 Paolo Scavino Barolo DOCG, Piedmont, Italy $100-$105

Hello Sunshine Magazine

PHOTOS: MEGAN GILL

RECIPES BY MATT GOLINSKI

SERVES 4

STICKY OXTAIL WITH CUMQUATS, BLACK GARLIC AND CHILLI Black Garlic is made by keeping whole bulbs at a constant level of heat and humidity for about 4–6 weeks. The result is coal-black cloves that lose their normal pungency through the breakdown of enzymes, and the development of sweet, balsamic vinegar characteristics that give an addictive umami hit to whatever you add them to.

Method:

Ingredients:

• Whisk together the soy, vinegar, sugar and shao xing and pour over the oxtail.

• • • • • • • • • • • • • • •

1 kg oxtail, cut into 2.5cm pieces 50 gm rice flour 50 ml vegetable oil 100 gm cumquats, halved 50 gm ginger, sliced 4 dried red chillies 4 whole star anise 100 ml light soy sauce 75 ml black vinegar or rice vinegar 75 gm brown sugar 100 ml shao xing wine or dry sherry ½ cup coriander leaves 2 shallots, finely sliced 1 red chilli, julienned 30 gm black garlic, sliced 28

• Dry the oxtail on paper towel, dust in the rice flour and fry in the vegetable oil until coloured on all sides.

• Transfer to a casserole dish.

• Scatter over the cumquats, ginger, dried chillies and star anise.

• Cover tightly and cook for 12 hours at 100°C. • Remove the oxtail to a serving dish with a slotted spoon and skim off any fat from the cooking liquid.

Transfer liquid to a small saucepan and reduce by half.

• Pour over the oxtail, garnish with the coriander, shallots, chilli and slices of black garlic.

• Serve with steamed rice and pickled cucumber slices.

SAVVY

CHICKEN BRAISED WITH TOMATOES, OLIVES, OYSTER MUSHROOMS AND ROSEMARY This dish is based on a classic Italian Chicken Cacciatore, made all the more special by the combination of chicken, tomatoes, olives and mushrooms - all grown in the region.

Method:

SERVES 4

• Sauté the onion, garlic, celery and fennel seeds in the olive oil until soft.

• 4 large chicken marylands, cut in half through the joint • 1 onion, diced • 2 cloves garlic, sliced • 4 sticks celery, diced • 1 tsp fennel seeds • 2 tbs olive oil • 50 gm tomato paste • 1 kg ripe tomatoes • 100 gm black olives • 150 gm oyster mushrooms • 2 tbs rosemary sprigs • Salt and pepper

• Add the tomato paste and cook for 2 minutes, then add the diced tomatoes, bring to the boil and simmer for 10 minutes. Season with salt and pepper.

• Fry the chicken pieces until coloured all over and transfer to a casserole dish.

• Pour over the tomato sauce, add the olives, cover and cook in the oven at 150°C for 1.5 hours.

• Sauté the mushrooms in a hot pan and scatter over the chicken with the rosemary sprigs.

• Serve straight to the table in the casserole dish.

SERVE WITH

Ingredients:

PRETENDER 2020 Bodegas Valdemar Conde Valdemar Rioja Rose, Rioja, Spain $18-$22 PRETENTIOUS 2020 Domaines Ott ‘Chateau Romassan Coeur de Grain’, Bandol, France $70-$75

CHAI CRÈME CARAMEL, SLOW ROASTED QUINCE, ROSE PETAL ICE CREAM SERVES 4

Quinces require a bit of preparation, but if you put them in the oven to cook slowly overnight, you’ll be rewarded with their haunting fragrance filling your kitchen in the morning.

Ingredients: • • • • • • • • • • • • • •

SERVE WITH

•

PERFECT 2021 Cantina Vietti Moscato d’Asti La Cascinette DOCG, Piedmont, Italy $27-$32

½ cup sugar ¼ cup water ½ tsp white vinegar 150 ml cream 200 ml milk 1 tbs chai spice mix 3 eggs ¼ cup castor sugar 2 quinces, peeled, quartered and cores removed 1 cup castor sugar 2 cloves 2 cinnamon sticks 2 pieces orange peel 250 ml good quality vanilla bean ice cream 4 tbs dried organic rose petals (available online from Organica Floret)

PRETENDER NV Mojo Moscato, Regional Blend, SE Australia $18-$23

PRETENTIOUS NV Chambers Rare Muscadelle, Rutherglen, VIC $250

WINE SUGGESTIONS BY TONY COX 29

PERFECT 2020 Torbreck The Steading Blanc, Barossa Valley, SA $37-$42

Method: • Grease 4 x 90mm soufflé dishes with butter or lightly spray with oil.

• In a small saucepan, boil the sugar, water and vinegar until it turns a deep caramel colour.

• Carefully divide between the four dishes, allow to cool until set hard.

• Warm the milk and cream with the chai spice, set aside and allow to infuse for 10 minutes.

• Whisk together the eggs and sugar, then whisk in the cream and milk mixture. Strain through a fine sieve to remove the spices.

• Pour into the moulds, transfer to an oven proof baking dish half filled with hot water and bake for 25–30 minutes at 150°C. • Remove from the tray and refrigerate overnight.

• Pack the quince quarters into a small baking tray and cover with the sugar, spices and orange peel. Cover tightly and cook for 12 hours at 100°C. • Cool the quince, then dice into 5mm dice.

• Soften the ice cream slightly, mix through half of the rose petals and refreeze.

• Run a sharp knife around the sides of the crème caramels and turn out onto serving bowls.

• Top with a generous spoonful of diced quince, a scoop of ice cream, and garnish with the remaining rose petals.

WINTER 2022

SAVVY

d e t a r Cu

CREATIVELY

The Sunshine Coast’s culinary festival, The Curated Plate returns with a 2022-sized serving. Deb Caruso peruses the menu.

S

trap yourselves in and loosen the belt buckle for a tempting, tasty and terrific taste tour of the Sunshine Coast’s food and drink scene when The Curated Plate returns from 29 July to 7 August.

PARADISE RUM Cocktail Master Class Want to know the difference between a Boston shaker and a standard shaker or what glass your cocktail should be served in, garnishes and condiments? Join Simon Jones for a hands-on introduction into the world of muddling, shaking and stirring. Test, try and serve your favourite cocktails on the day and get reserved seating for lunch or dinner depending on your date choice.

Friday 5 August, 2-3pm; Sunday 7 August, 11-12pm

Making its debut in 2019, The Curated Plate showcased local produce curated by international, national, and local chefs to foodie audiences from the coast to the hinterland. Following cancellations in 2020 and 2021 due to the pandemic, the event is back with a tasty twist.

Distillery Tour

In what the organisers have dubbed a ‘2022-Sized Serving’; The Curated (side) Plate will ‘build from the ground up’ with local businesses driving a creative calendar of more than 85 events from workshops to tours; brunches to lunches; farmgate experiences to gala dinners.

The ten-day program will showcase more than 170 producers, chefs, restaurants and cafes, tourism and event experiences and farm-gate activities with more experiences expected to be added to the program in the coming weeks!

From tours of farms, distilleries, breweries and markets; to masterclasses on fermentation, coffee and organic farming. Sample perfect matches such as Cider and Cheese (who knew?!); Pol Roger and Seafood (of course!) and Mr Barista coffee liqueur and donuts! From a Taste of Switzerland in Coolum; to native bushfoods and seafood cruises; seafood banquets and long lunches galore – there is truly something to suit every taste and budget.

Enjoy a comprehensive tour and look into the Paradise Rum Distilling process including a tasting paddle and Paradise Rum hat or t-shirt.

Saturday 23 July; 30 July and Sunday 7 August, 11am-noon, $55 + BF

BELLA VENEZIA Pol Roger & Seafood Degustation Enjoy five courses created by Executive Chef Ben Achurch and matched with a line-up of Pol Roger Champagnes including the iconic ‘Sir Winston Churchill’.

Saturday 30 July or 6 August, 12pm-2.30pm $250+BF

SUNSHINE & SONS The Sweetest Things A perfect pairing between Sunshine & Sons showcasing three cocktails based on their ‘Mr Barista’ coffee liqueur and Silver Tongue Foods with three varieties of sourdough donuts!

Check out The Curated (side) Plate 2022 program and get booking!

Enjoy a masterclass showing what’s involved in making and filling handmade donuts while Sunshine & Sons create their next batch of ‘Mr Barista’ coffee, macadamia liqueur before your eyes. Why not order a takeaway pack of donuts and/or pre-mixed cocktails?

WHAT'S ON THE PLATE • Producer and Farmgate Experiences • Workshops and Masterclasses • Food & Beverage Tours and Experiences • Hospitality Events • Brunches and Lunches To see the full calendar of culinary events, visit www.thecuratedplate.com.au Hello Sunshine Magazine

Saturday 30 July, 10am-noon Masterclass, $45 + BF Takeaway packs from $20 +BF

30

SAVVY

HELLO SUNSHINE SUNDAY SOIRÉE! Savvy! Surprising! Spirited!

Enjoy creative cocktails, local beer and premium wines by The Bartenders, canapes and entrée by Slow Food Ambassador Matt Golinski; mouth-watering mains by Josh Smallwood (Noosa Cartel, ex-Head Chef at Ricky’s Noosa); and The Wonky Loaf’s signature sourdough bread and bespoke dessert handcrafted by their French patisserier.

Fashion, Food, Fun – add a splash of yellow to go in the draw for prizes!

Surprise Venue! Sunday 31 July, 12-3pm. $225

BASK EUMUNDI LONG LUNCH Celebrating Eastwell Farms Enjoy a long table lunch with matching wines in a stunning setting with a delectable menu curated

by Owner & Chef Jack Madden featuring produce from one of the region’s best regenerative family farms, Eastwell Farms.

Friday 29 July, 12-3pm, $120 including matching wines

PODCAST, PINOT & DUCK If you love our Everyone has a Story: Conversations from the Sunshine Coast and Noosa podcast, you’ll love this!

Lunch & Learn

GOOD HARVEST Long Table Farm Lunch Enjoy an immersive paddock-to-plate organic dining experience with local, multi-award winning chef Zeb Gilbert (Makepeace Island) and Australian Organic Farmer of the Year, Mick Dan. Feast on a seasonal menu with drinks from local boutique distilleries and producers and be entertained by the sublime sounds of Andrea Kirwin.

Flavours of the Harvest - Long Table Farm Lunch, Saturday 30 July, 12pm-3pm. $185 + BF

Get hands-on with Fermentation Fun with Nourishing Wholefoods when Masters Lenni and Shaw will teach you the secrets of fermentation and how to make your own takehome sauerkraut! Or sign up for Home Grown Goodness to go on a farm tour with Mick Dan who will share the principles of organic farming and how you can apply them at home. Both workshops include a warming winter lunch by Frankie’s Woombye with fresh, seasonal produce harvested from the farm.

Enjoy a delectable three course lunch prepared by Market Bistro’s Executive Chef Harry Lilai and Head Chef Daniel Dobra and paired with matching pinot and inspiring conversation from some of the Sunshine Coast’s most interesting blokes. Be entertained by chats with local chef and restaurateur Tony Kelly; Powderfinger drummer Jon Coghill; our very own Matt Golinski; and rising star in Australian Motorsport, Harri Jones.

The host of IN Noosa and Hello Sunshine Magazine’s Everyone has a Story: Conversations from the Sunshine Coast and Noosa Podcast, John ‘JC’ Caruso, will introduce the guest speakers to share their story over the very best drops of Pinot paired perfectly with duck and dessert.

Fermentation Fun with Nourishing Wholefoods, $50 +BF Tuesday, 2 August, 10.30am-1pm

Market Bistro, Maroochydore Thursday 4 August 12pm-2.45pm. $120

Home Grown Goodness, $50 + BF Wednesday, 3 August, 10.30am-1pm

Scan the QR code to book

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WINTER 2022

SPIRITED

MEET THE

r e k a M

M

ore than 90 local farmers, growers, producers, brewers, distillers, roasters and more put their passion and products on show at the Food & Agribusiness Network’s (FAN) Meet the Maker 2022.

Now in its fourth year, the event provides the chance for FAN Members to connect and collaborate with industry buyers and supporters from Sunshine Coast, Noosa, Gympie, Moreton Bay and beyond.

We loved exploring all the amazing local producers and discovering new products as well as catching up with old friends - our hearts and bellies were full and our mind’s abuzz with the amazing goods on offer in our local region! Yum! www.foodagribusiness.org.au

FRESH PRODUCE BULK + WHOLEFOODS HEALTH + BEAUTY Hello Sunshine Magazine

32

At Silo Wholefoods you'll find a vast array of products from body-boosting superfoods, fresh produce and bulk items, to supplements, beauty products, cleaning products and everything for your little ones.

1 Old Gympie Road, Yandina. Phone 5472 7483 Monday - Friday 8am - 5.30pm Saturday 7.30am - 4pm

SPIRITED

DON'T MISS OUR EVENTS THIS WINTER!

SCAN THE QR CODE TO BOOK NOW!

PODCAST, PINOT AND DUCK

HELLO SUNSHINE SUNDAY SOIRÉE!

Enjoy a three-course lunch prepared by Market Bistro's Harry Lilai and Daniel Dobra, paired with matching pinot and inspiring conversations as John Caruso chats with Everyone Has a Story podcast participants: Powderfinger drummer Jon Cogill, chef/restaurateur Tony Kelly, Motorsport champion Harri Jones and chef Matt Golinski.

Enjoy canapés + three-courses from Matt Golinski & Josh Smallwood (ex-Rickys) with The Wonky Loaf's signature sourdough bread and patisseries! Matched with creative cocktails, premium wines and beer from The Bartenders. Savvy! Surprising!

Spirited! Wear a splash of yellow to win.

Thursday 4 August 12pm-2.45pm. Tickets $120

Surprise Venue! Sunday 31 July, 12pm-3pm.

Market Bistro, Market Lane, Maroochydore.

SCAN THE QR CODE TO BOOK NOW!

Tickets $225. DON'T MISS OUT

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WINTER 2022

SAVVY

! d e g Char TURBO

W

e are fortunate to live in a region where our people see a bright future; where opportunities exist if they dare to dream and just have a go. And if they can’t find a way to make it happen on their own, they collaborate. We have the health precinct continuing to expand; the new city CBD is quickly taking shape; and there are new retail, residential, industrial and commercial developments forging ahead, maturing the face of our region.

The Sunshine Coast Airport’s major transformation and growth saw April 2022 record the busiest month on record for passengers through the airport. The new runway enables future flights to international destinations, and while this

As the entrepreneurial capital of Australia, the good folks on the Sunshine Coast don’t think small and they don’t take no for an answer, as Jennifer Swaine discovers.

FAN CEO Emma Greenhatch

Having direct access from our airport to national and international markets will be a game changer for many local food and drink businesses as they will be able to easily deliver their incredible products and produce overseas in ‘paddock-to-plane-to-plate’ style.

businesses to scale up and manage the logistics involved in accessing these markets, the Food and Agribusiness Network (FAN), together with key industry stakeholders, created a bold vision that soon turned into an ambitious project: to create Australia’s first purpose-built, food and beverage manufacturing and education hub.

But there is another exciting and very important component to increasing our capabilities in this area. In order to help our many small, unique food and drink

Turbine Precinct was born to unlock growth, accelerate innovation and create a national blueprint for collaborative manufacturing.

will be great for tourism, the real gold will be found in the belly of the planes.

Winter on the Water Winter on the water is where the magical experiences can happen. Take in the stunning views of the Mooloolaba canals with a cruise aboard one of the many operators all departing daily from The Wharf, or indulge in fresh local seafood off the back of refurbished trawlers. Diving, cruising or whale watching, The Wharf Mooloolaba is your playground to watery Winter fun accompanied by a world of food and fashion to explore right here in the heart of Mooloolaba.

123 Parkyn Parade, Mooloolaba | 5353 6045 | wharfmooloolaba.com.au Hello Sunshine Magazine

34

SAVVY Designed to drive innovation, reduce barriers to scale and increase productivity for food and beverage manufacturers it makes sense that the Turbine Precinct is to be located at Sunshine Coast Airport. The lofty goals of the project will be achieved through collaboration and common-use infrastructure and manufacturing.

In November 2021 they were awarded $8.78 million Federal Government grant through the Modern Manufacturing Initiative to kick start the project. The hard work of many was about to become a reality, with the total funding for the precinct increasing to $33.4 million.

This allows the project to reach its goals sooner and ensures the development of the food and beverage manufacturing precinct at Sunshine Coast Airport will have a catalytic and enduring impact on the food and beverage sector on a scale that has not previously existed in Australia.

A driving force behind the project was CEO of FAN, Emma Greenhatch who knows only too well the challenges its members face when trying to scale and access new markets.

“With such high barriers to growth in our industry, collaboration is key to

ensure we have a resilient and competitive food and beverage manufacturing sector into the future,” she said. “Turbine Precinct will house end-to-end infrastructure and support, that will allow start-ups and SMEs to take an idea to commercialisation and export – all in the one location.

“Every grower and food and beverage manufacturer from across the Sunshine Coast region and beyond can benefit from this project, from the R&D and education and training facilities to the contract manufacturing, and advanced manufacturing knowledge hub.”

A key supporter and advocate of this project is Federal Member for Fairfax, Ted O’Brien who was instrumental in securing both funding rounds.

“This end-to-end collaborative food and beverage precinct is a world-first, and will provide lucrative opportunities for businesses at all stages and all sizes to build, scale and export, all under one roof,” he said. “This project will create lifelong careers for locals from food technologists to designers and engineers.”

The impact will be significant with 131 jobs created during construction; and once operational, 687 ongoing jobs with

many of these being high-value manufacturing roles. Once operational, wages generated within the precinct are expected to be anywhere from 12% to 60% higher than industry average.

Turbine Precinct is expected to boost most industries with the highest uplift in manufacturing with an expectation of around $300 million in revenue to be generated by Turbine’s Project Partners.

This will see the value of the Sunshine Coast’s food and agribusiness industry exceed one billion dollars.

With around half of all products produced within Turbine Precinct likely to be exported, the Precinct’s export accreditation and location at the Sunshine Coast Airport will provide seamless access to global markets.

Never before have we seen the type and scale of this project, dedicated to the food and agribusiness sector, in our region. With the right combination of skills, drive, ambition and investment we have once again proven that nothing is too challenging for the entrepreneurial talent who call the Sunshine Coast home.

The Turbine Precinct is due to commence operations in early 2024.

Visit www.turbine.org.au or for the full story: www.innoosamagazine.com.au

A perfect waterfront destination for good food & great times.

Enjoy a breath-taking view over the Pumicestone Passage and a down-to-earth menu

Corner of The Esplanade & Otranto Avenue Bulcock Beach, Caloundra 5492 8155 www.acquarestaurant.com.au 35

WINTER 2022

SURPRISING

! t n e r e Diff

SOMETHING

You’ll find something different nestled within a renovated Queenslander on Burnett Street Buderim. Dee Den is a place where reckless creativity meets traditional Asian cuisine resulting in a dining sensation that stands out from the crowd, as Carlie Wacker discovers.

J

eremey Khoo knows how to bring excitement to a menu and a venue.

With well over a decade in the hospitality industry, his most recent venture provides Sunshine Coast locals and visitors with a quirky twist on the popular Asian dishes.

Drool over favourites such as Slow Cooked Beef Cheek Massaman Curry and Chicken Pad Thai but then discover real palate kickers such as the Watermelon and Anchovy Flakes, Banana Blossom Salad or Crying Tiger Short Ribs. The menu offers the comfort of traditional food with theatrics of new tweaks.

“When we were coming up with the fundamental concept of Dee Den, we wanted to create a place where people can celebrate the special occasions in their life (from big to small) with their friends and family over delicious Modern Asian food that’s just a little different,” says Jeremy.

It’s not just the food that’s different, it’s the experience of Dee Den. For example, there is a fun foodie adventure if you simply cannot decide what to try from the menu. The interactive food map is a great way to help you choose from the plethora of flavours in front of you.

Beginning with your hunger level and moving onto other key decision points, you can create your unique taste journey on their menu map with sensational suggestions along the way!

If that’s not enough fun, there is also a list of conversation starters to add fun to the flavours as you discover what your Hello Sunshine Magazine

The loose translation of Dee Den is “something different” and that is true of the food and the vibe of this stand-out new restaurant dining companions would do during a zombie apocalypse; what their guilty pleasures are and the strangest dates they’ve been on (they might be on it right now!). There are a dozen ideas to ensure the conversation never dries up - and that leads me to the drinks menu.

Where possible, the team showcases beautiful local Australian spirits and products from small distilleries and family farms but of course it wouldn’t be

Sunshine & Sons Pineapple Parfait G+T with Fever-Tree Mediterranean Tonic, Yuzu Syrup and Lime hits the spot or you can opt for a carefully-selected wine or beer that celebrates a predominantly Australian offering. Even the Mocktails sound like magic for the mouth!

and Lemongrass Mojito are both palate

Head chef and co-owner Mike Meesuwan has created a banquet menu catering to three wallet (and waist) sizes.

cleansers and flavour sensations. A local

Starting at $69 per person, you will set

Dee Den if a few of the drinks weren’t something different. The Grapefruit Sake

36

SURPRISING

off on a Dee Den feasting experience taking in dishes like Betel Leaf Wraps, Twice Cooked Pork Belly Baos and Chef Mike’s Playful Popcorn Chicken.

A feast for two? No worries, there is a brilliant banquet for $86 per person that.

Now that’s different!

Dietary requirements? No worries, the menu is packed with gluten free, vegetarian and vegan options that are easibly recognisable with their quirkly colour coded symbols. Jeremy said they were working on expanding their vegan options as deman increases.

“We have been in touch with local brands like the Palmwoods-based Fable to use their mushroom meat to create delicious plant-based dishes from scratch that can give any dish a run for its money,” he said.

When it comes to value-for-money, Dee Den wins again with a range of small, medium and large plates that are exceptional value.

The appetite for this type of restaurant in Buderim is high with more than 6,500 guests and a 4.9/5 star rating on Google (from 145 reviews) in the first few

months of trading.

“We are honestly blown away and humbled by the amazing support we’ve received from everyone,” Jeremy says.

The loose translation of Dee Den is “something different” and that is true of the food and the vibe of this stand-out new restaurant. You’ll find Dee Den located next to the Buderim Tavern. It’s a cool venue that brings together the heritage of a Queenslander, comfort of a home, character of leafy Buderim and spirited food and beverage menu that simply must be experienced.

Open Tuesday-Sunday 11.30am-2.30pm | 5pm-8.30pm

1st Floor, 87 Burnett St, Buderim

deeden.com.au @deedenbuderim

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d e p u o S T

he most enjoyable months of the year are the cold ones. Hear me out.

1. Winter fashion - with its layers, rich colours and flattering forms, is both comfortable and effortlessly stylish.

2. When homebodies like me want to curl up with a good book instead of going out, there’s no need to feel guilty.

3. It’s impossible to cool off in summer, but it’s all too easy to stay warm in winter.

I only need the essentials – fluffy socks, three layers of blankets, electric heaters and, of course, a bowl of steaming soup to warm me from the inside out.

Soup must be one of humanity’s greatest culinary inventions. It’s the perfect winter warmer, with a side of buttered toast, thick-cut vegetables and succulent meat stripping away into the broth. Just writing about it makes me hungry.

Nourishing your body with these staple foods is important to keep up your Hello Sunshine Magazine

UP

Soup is good for the soul – and the body, too!

As we search the supermarket shelves for winter warmers, Georgia Beard explores the health benefits of nourishing broths

strength and immunity as the winter chill descends. From their rustic shelves in Stockland Birtinya, Greensmith Grocers deliver the ingredients for soups just as nutritious as they are delicious.

Imagine the broth Mum would heat on the stovetop when you got sick, but with more health benefits than usual infused in every spoonful. This is what The Herbal Doctors do with their specialised bone broths – turning simple soup into a nutrient-dense, gut health-supporting superfood.

The creamy, slow-cooked concentrates – Grass-Fed Beef, Organic Tumeric & Ginger, Healing Mushroom, Organic Italian Herbs & Garlic or Bio-Fermented Coconut, Lemon Myrtle, Turmeric & Papaya Leaf – aren’t just comfort foods.

As a key element of thick soups and sauces or water-based broths, Best of the Bone gelatin is rich in collagen, amino acids, essential fatty acids, minerals and vitamins. These nutrients are crucial for maintaining healthy systems and repairing damaged ones, especially 38

during winter.

The chilly months increase the need for healing. Our homes are growing colder, our surfaces mouldier and our bodies dryer – not to mention the flu season on the attack. Our immune, gut, joint and skin health could all benefit from a tablespoon of bone broth in a hearty bowl of soup.

The gelatin’s probiotics can increase our immunity and digestive health, addressing issues such as acid reflux, irritable bowel syndrome and colitis.

Essential fats and collagen proteins, including glycine and proline, are powerful anti-inflammatories with improvements for skin elasticity and bone density. Such nutrients can also improve tissue damage and joint conditions like osteoarthritis and rheumatoid arthritis.

With these benefits in mind, it feels good to know that the comforting broth I’m putting in my body will also nurture my health.

SAVVY

You can add spiral organic rice noodles or local kimchi from Nourishing Wholefoods Jess Holdsworth, co-owner of Greensmith Grocers, has a favourite: Healing Mushroom blending reishi, shiitake, lion’s mane and chaga mushrooms, she enjoys the broth combined with a cup of hot water, noodles and herbs.

“You can add spiral organic rice noodles or local kimchi from Nourishing Wholefoods,” she said.

from scratch,” she said.

Not sure where to start? When you catch Jess and her co-owner Uwe Wullfen in the store, they love to share ideas for ingredients and recipes. Take your pick from Greensmith Grocers’ organic and locally-sourced vegetables, meats and spices with plenty of gluten-free, vegan and vegetarian alternatives.

Greensmith Grocers also stock medicinal products to boost bodily health alongside bone broths. Herbs of Gold supplements, such as Vitamin C 1000 Plus, Quercetin Complex and Cold & Flu Strike, ward off the worst of winter.

“They’re perfect for keeping immunity

local. natural. organic.

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Check out our monthly events on Insta and Facebook “Then top it off a sprinkle of micro greens or fresh herbs from local company Nurtured Micro Greens & Edible Flowers, a squeeze of fresh lime from local organic farmer John Tidy’s Organics and a drizzle of toasted sesame oil from Spiral Foods.”

Soup isn’t the only option, either! Jess suggests mixing the broth concentrates into rice, vegetables or sauces for spaghetti bolognese or two-minute noodles – a healthier choice for the kids.

“If you’re feeling adventurous, you can come in and get all the ingredients to make your own nourishing bone broth

up when you feel like you’re coming down with something,” Jess said.

When you’re also faced with dry skin, Rich Herbal Skin Balm from Medicine Room can hydrate and nourish the skin with organic herbs, essential oils, rich and luscious moisturiser. Jess uses the cream to give her face, lips, elbows and hands a bit of TLC. I’ve got a new midwinter routine.

Medicine Room Skin Balm in the morning, Herbs of Gold immune boosters during the day and a heart-warming bowl of bone broth in the evening. The cold has never been easier to bear!

39

7 DAYS STOCKLAND BIRTINYA 0421 855 225 WINTER 2022

SAVVY

From the kitchen bench to a destination café in Kuluin with a team of up to twenty, Deb Caruso explores the wonderful world of The Wonky Loaf.

THE BAKER, THE PÂTISSIER K

atie Faulkner said it had been a wonky and wonderful journey since starting The Wonky Loaf in 2018 from her kitchen bench in Palmwoods.

Her 100 percent organic sourdough bread struck a chord long before the covid-induced sourdough surge and so as the interest in this culture took off, so did Katie’s business.

The equipment and manpower she needed to keep up with demand was too much and she needed a solution.

“Fate intervened and the universe brought Alana and Anthony to me as business partners,” she said. “They were excited about my product and the potential to share it with more people and now we have this beautiful café, production facility and a more sustainable business.”

The Wonky Loaf café opened in Kuluin 18 months ago and services four market stalls at Kawana, Yandina, Noosa, Eumundi and in the future, Caloundra.

Wonky Loaves are also part of the Good Harvest home delivery boxes; stocked in Flying West Coffee Roasters, Doonan and Silo Wholefoods, Yandina.

“The Good Harvest team helped me break into the markets; Nicky from Silo Wholefoods was the first person who took my bread; and we use Flying West coffee in the café so it’s been a beautiful Hello Sunshine Magazine

k o o C e h and t Benjamin Bauer, Katie Faulkner and Hannah Kara

community that has helped me on the journey and they’re still part of it.”

The product range has expanded from bread into baked goods using quality slow fermented sourdough to deliver pastries, pies and cakes. They also offer ready-made frozen meals and sourdough pizza bases that sell-out daily.

“Everything we do is made from organic sourdough, even the things you wouldn’t expect,” Katie said. “People recognise sourdough as bread but we’ve proven you can add live sourdough culture to pie dough, croissants, pastries, pain au chocolat and more.”

Alana runs the café operations while Katie oversees the kitchen team which includes pastry chefs, bakers, a bakery assistant chef and sandwich artisans.

“Not using any baker’s yeast shocks people when they first come to work here, it’s a transition but they learn to love it,” she said. “I have two old school Aussie bakers who have converted into the way of the sourdough; and two pastry chefs who are very different characters.

“Chase Rogers brings 20 years’ experience baking in Australia, and he’s been with us since the start. He’s super reliable and just bangs out great pastries 40

and deserves a lot of credit.”

New to the team is classically-trained Frenchman, Benjamin Bauer.

“He’s super skilled and has had to convert to a whole new way of doing things – but I think he loves the challenge,” Katie said. “His beautiful, artistic creations look the same as standard baking but their soul is fermented wheat.”

Benjamin grew up in a small town next to Versailles just outside Paris.

From a young age, he would bake alongside his mother and when he was around 10, his older brother’s friend was studying to be a pâtissier and would come to the house to make cakes and pastries for dinner parties and events.

“I was always amazed at how people would react - the ‘wow’ effect and ability to make people happy,” Benjamin said.

“I’m a pleaser by nature so it was a no-brainer to pursue this career.”

In 2019, he moved to Australia for love and fell in love with Queensland.

Working in Brisbane for the likes of Nodo learning how to make gluten free goodies; he also worked for Le Caprice in Bulimba and Le Bon Chiox before joining

SAVVY

Hannah Kara is one of the food wizards behind the delicious treats found in the cabinets as well as the creator of the take-home freezer meal range.

PHOTOS: MEGAN GILL

“Katie, Benjamin and the team do a fantastic job creating our sourdough products and pastries and I have the responsibility of showcasing that as well as working with local producers and sourcing what’s in season,” she said.

Chocolate Whisper Tart The Wonky Loaf.

“It was a challenge baking with 100 percent sourdough,” he said. “Croissant dough and le pain chocolat is made traditionally with yeast and sometimes with a mix of sourdough so it has taken a few trials but now we have it right. It amazes me when I see them coming out of the oven and they are perfect. It’s a surprise and delight every time.”

Benjamin’s favourite creation? The Chocolate Whisper Tart - chocolate shortcrust, soft salted caramel, dark chocolate ganache and milk chocolate chantilly topped with cacao nibs.

Asked if he would go back to using

Alana yeast and traditional methods, he was quick to say “I don’t think so”.

“People are mindful of what they eat and what they buy and they want to know what goes into the product,” he said. “The Wonky Loaf is getting more popular and I’m proud and happy to be part of the revolution.”

“We make things from scratch and minimise wastage. The jalapenos in our chicken toasties are pickled here; we use sourdough breadcrumbs in our meatballs; make our own relish; and are fermenting our own chilis to replace siracha sauce.”

Hannah seeks inspiration from what is created in the bakery.

Katie said what goes inside the sourdough creations was just as important as the shell itself.

“Our Parmesan truffle mushroom soup pairs beautifully with a toasted light seed loaf; and Ribbolita is a traditional Italian tomato stew with beans, cavolo nero and pancetta that is perfect with leftover sourdough to soak up the flavour.

“Our cook, Hannah, is amazing and understands that everything must be the same standard as the organic flour we use, the French butter, the local ham – it all has to be followed.

With the baker, pâtissier, cook and all the other wonky and wonderful team, Katie says she didn’t set out to take over the world, but it seems the world has come around to her wonky ways.

Slow fermented, organic, wild yeast sourdough products

...made with love

Slow sourdough 36 hour+ fermented • Pizza bases • Pastries • Pies • Treats and more

Open 7am - 2pm Every Day | 5343 7627 2-4 Melaleuca Street, Kuluin | baked@thewonkyloaf.com.au 41

WINTER 2022

SAVVY

BELLISSIMO!

n a i l a t I Bocca

Italian cuisine has a reputation for being one of the world’s best and soon to be the most popular and sought-after, will be Bocca, discerning Helen Flanagan attests.

W

hat’s not to love? The delicious combinations of tantalising tastes and indulgent treats such as pasta, pizza and desserts are balanced by fresh, simple, and - believe it or not - healthy authentic flavours that speak volumes about how well Italians know their cuisine.

The eighth establishment after Rice Boi, Spero, Market Bistro, Giddy Geisha, Miss May, Piggyback and the Eudlo General Store, credited to the remarkable hospitality identity Tony Kelly, is Bocca - the first true Italian in the group.

The concept for Bocca, (bóc·ca), the Italian word for ‘mouth’, came from Market Bistro manager Luke Stringer and his wife Ash, after a holiday in Tuscany.

“We live in Wurtulla and were lamenting the lack of great pizza or pasta,” recalled Luke, who began his career in Noosa Heads, and managed numerous well-known restaurants in Melbourne and Brisbane. “We knew a site in Bokarina and hatched the plan.

I called Harry Lilai (Market Bistro executive chef) to get his blessing and support, pitched it to Tony the next day, and the rest is history.

The trio are now business partners with Harry and Luke the driving forces behind Bocca Italian, a refined casual dining experience for up to 150 guests, including a 14-seat private dining room.

“Bocca will have the same friendly professional service as Market Bistro but with a strong Italian flavour,” Luke said.

Bocca’s overall aesthetic is simple clean lines, accented by earthy-toned tiles, timber and burnt orange.

Hello Sunshine Magazine

Market Wine Store, an integral part of Market Bistro will also be an valuable add-on to Bocca and will continue the theme of independent ownership, quality spirits, and harder-to-find smaller wine producers from around Australia, including a selection of Australian-made Italian varietals.

With an Italian mother, Albanian father, six siblings and an enormous extended family, is Melbourne-born executive chef Harry Lilai. His 30-year enviable reputation includes the famous 250-seat Cecconi’s at Crown Casino in Melbourne, later Cecconi’s in Hong Kong and Macau, as well as Greca at Brisbane’s Howard Smith Wharves, Menzies at Rialto, Byblos at Prahran, Baby in Richmond and the award-winning Town 42

… after a 24 to 48-hour fermentation process, hand stretched by two-gun pizzaiolos… pizzas with a cornicione puff edge and thin crusty bottom, will be fantastico.

Hall Hotel in Fitzroy.

Harry says his food is all about generosity and depth of flavours, “being inspired by family recipes, sharing a love for the Italian-style shared table

SAVVY

Luke Stringer, Harry Lilai and Tony Kelly experience, and having incredible local suppliers as well as traditional Italian providores from Melbourne and Brisbane.

“We have imported a stone-based Moretti pizza oven from Italy and after a 24 to 48-hour fermentation process, hand stretched by two-gun pizzaiolos, adding a mix of a Napoli and a Roma base, the pizzas with a cornicione puff edge and thin crusty bottom, will be fantastico.”

Similarly, Harry’s famous Osso Bucco

from his days at Cecconis; Polpette aka meatballs with rosemary and flatbread, are considered so good they’ll make you sigh, while his tiramisu is arguably better than most Nonnas.

The final ingredient to this venue’s success will undoubtedly be Tony’s business nous as chef-turnedrestaurateur of some of the Sunshine Coast’s most outstanding venues.

Anything cooked up by these heroes of hospitality is sure to be bellissimo!

@boccaitaliansc

@boccaitalian

7 Days 11am till late. Phone 5412 0897 Corner of Bokarina Boulevard & Longboard Parade, Bokarina 43

WINTER 2022

SPIRITED

s s e n t Grea

DEGREES OF

Why did you become a chef?

My heritage is Croatian and I grew up in a household where food was really important. I thought it was quite normal to eat things like crayfish on a charcoal grill, pig on a spit until I started to have sleepovers at friend’s places.

My father is an amazing home cook with and my mother ran a catering company in my hometown of Esperance, WA. From the age of 8 I worked in the kitchen peeling potatoes, washing dishes and when I was a teenager, I realised that I loved it and started a traineeship.

Name Daniel “Dobbers” Dobra Age 34 Position Head Chef

PHOTOS: MEGAN GILL

Deb Caruso meets a humble, wholesome and hearty chef.

Restaurant Market Bistro, Maroochydore

Tell us about your journey to get here?

At 18, I moved to Melbourne and loved it until the lockdowns sucked all the soul and beauty out of what made it great. We moved to the Sunshine Coast and I heard that Harry Lilai was about to open a modern European Bistro here. I knew of him from Melbourne and lots of chefs spoke very highly of him so I came in for a chat and was appointed the Sous Chef.

When Market Bistro opened, there was nothing here, it was in the middle of a construction zone. I thought they were crazy. My first shift was a Tuesday and I expected it to be slow but we were packed and it hasn’t stopped. About 12 months ago, I was promoted to Head Chef with Harry as Executive Chef. It’s a beautiful working relationship.

Any career-defining moments?

Working for Dan Hunter (Brae) at the Royal Mail Hotel made me the chef I am today in terms of methodology, systems, organisation, cleanliness, technique, the thought processes behind not just what it takes to cook good food but what it takes to cook good food consistently. I have a lot to thank him for. The other one was my first employer in Melbourne, Joe Vargetto who was co-owner and Head Chef at Oyster Little Bourke. I was an apprentice chef and he was the guy who Hello Sunshine Magazine

taught me the value of ‘yes chef, no chef, three bags full’. The importance of dedication and obedience gave me a solid foundation to strive in the industry. This was also where I first worked with Luke Stringer (who runs front of house at Market Bistro and is also co-owner of Bocca), which is wild to think about.

What do you love about being a chef?

Over the years that has evolved but it’s the ability to create; to be forever changing; and to have an outlet where I am completely happy and at peace with my own creation.

I’m a ‘feeder’ so the enjoyment and pleasure I get from feeding people and seeing people eat my food and the look of happiness or wonder and amazement or contentedness – that keeps me going.

What do you love about local produce?

Being close to the source makes a world of difference - freshness and quality is utmost and foremost.

Dairies, like Maleny Dairies, are amazing; the cheeses are absolutely gorgeous; and I love the smaller bespoke producers like Dan Tibbett from Mountaintop Mushrooms. His love, care and zest for his own product is infectious. To have quality produce so 44

close to the kitchen is phenomenal.

I’ve worked all over the world and have never seen tuna as good as what we get from Walker Seafoods. It’s so good it makes me want to cry.

What is your approach to food?

There is a lot of behind-the-scenes methodology that isn’t prevalent on the plate so the food seems simple in its construct but it’s bold in flavour. When it gets to the customer, the end result looks simple; you don’t have to think about what you’re eating. You just eat it and it tastes amazing. We’ve put all the effort in to make it that way.

Who would you love to cook for?

James Gandolfini – he was a big influence when I was growing up watching The Sopranos. He insisted the food on the show had to be real and taste great. I’d love to sit down and share a piece of lasagne with him.

Who is your culinary inspiration?

My father, first and foremost. He was a farmer for most of his life, a humble country man but his approach to food was for nourishment but always with so much love and care and passion.

There have been a few moments in my

SPIRITED Why do you love the Sunshine Coast?

Everything. I wish I moved here five years ago. With so much beautiful weather it’s no wonder the people are so laid back and super friendly.

…it’s so good it makes me want to cry. life where I have been totally shaken and broken apart by food. One of those moments was in a three-hatted fine dining restaurant; the other was sitting around my Nonna’s kitchen table eating a Croatian Fish Soup that my father had just made. I had been cheffing for a few years and as I watched him prepare that soup for two hours I was thinking ‘what are you doing?!’ The onions weren’t cut properly, the parsley was put in at the wrong time, raw white wine was added - I thought it was going to be a disaster.

But that first mouthful was perfect on every level – the sweetness, sourness, saltiness, texture, taste – 10/10.

That was a life altering moment. As a chef, you’re always in search of that perfection. When you find it, it makes you question everything. There are things that he knows that I don’t.

Do you cook at home?

At home I seek comfort and nourishment and things that make me

Any advice for young chefs?

Question everything, say nothing.

Use your ears. Listen. Trust in your mentor, your teacher - they know what they are talking about and they are trying to set you on the right track.

Experience always wins. Without it, you are nothing. feel good; homely and hearty meals I grew up with. Croation comfort food like goulash, spaghetti, pasta, cabbage rolls.

What is your favourite dish to cook?

That’s like asking a painter what his favourite colour is! You go through phases and have things you are passionate about at different times. Right now, it’s the Madeira Glazed Quail, Roast Carrots, Sherry Jus on the winter menu.

I’ve never seen a quail as beautiful and spectacular as the ones we get from Brisbane Valley Quails. When you have a product that is so perfect you don’t have to do much for it to shine and this dish is simple and stunning. It gives me a spark of happiness to cook it.

What is your favourite kitchen tool?

A digital thermometer. It’s a big thing for me. Cooking is the application of heat and it is the control and manipulation of that heat which can define if something is good or bad. Old school chefs could tell by touch but a thermometer never lies - within a 0.1 of a degree.

What is your favourite ingredient?

Vinegar is the quintessential lifeblood of everything I do, particularly white balsamic vinegar. It can be both sweet and savoury and add a point of difference, depth and openness of flavour to any dish. It is everything.

For the full interview with Dobbers visit www.innoosamagazine.com.au

CONTEMPORARY EUROPEAN BISTRO A place to meet, and enjoy simply delicious food

8 Market Lane, Maroochydore | Open 7 days from 11am until late Book online at www.marketbistro.com.au | info@marketbistro.com.au 45

WINTER 2022

SPIRITED

When three mates decided to bring Asian street food to a tired precinct, they had no idea of the tasty tidal wave they were about to unleash.

Deb Caruso tracks the Rice Boi journey that spawned a trilogy – and then some.

trio

TASTY W

hen Tony Kelly, Mitch Smith and Elyza Molloy decided to open Rice Boi at The Wharf Mooloolaba nearly five years ago, they hadn’t anticipated that it would start a dining revolution, return the precinct to its former glory and spawn some of the Sunshine Coast’s hottest restaurants.

The trio had been working together for almost a decade ago when they cooked up the idea: Tony, a former chef turned restaurateur who had built a reputation for opening successful restaurants in the least likely of places; Mitch, a chef with a knack for fusing Asian flavours to create the most addictive combinations; and Elyza, with a corporate hospitality background working for Hyatt; on Super Yachts and Managing Bedarra Island.

For Mitch, it’s the perfect combination.

“I look after back of house and the kitchen; Elyza is front of house and the bar and Tony is the main man who pulls it all together.”

Elyza said it had been the wildest ride.

“We got together and thought, let’s open a tiny restaurant in a tired old space. It was nerve wracking signing the lease but opening week was mind blowing,” she said. “Rice Boi has become an icon.

We’re still doing 8,000 people a week.

The lines formed in the early days and we took on more space and here we are with a 500-seat restaurant and people still line up. We were taken back by the support then and we still are.”

The first dishes were served in 2017 at Rice Boi with the trio also opening Saltwater Fish & Chippery next door, which was later taken over by Rice Boi. Hello Sunshine Magazine

Mitch Smith, Tony Kelly, Elyza Molloy “We didn’t think it would be as crazy as it was,” Mitch agrees. “We were a shag on a rock but we had faith and confidence in what we could do.

With Nick Blake appointed as Rice Boi’s Head Chef, it wasn’t long before Mitch, Tony and Elyza started cooking up their next project.

“We opened the Dive Bar upstairs, but the kitchen struggled to keep up with the volume so Saltwater was consumed to open the beer garden and expand the kitchen.”

A trip to Japan consummated the concept for Giddy Geisha. Named after a popular Rice Boi cocktail and with a décor that features photos from the trip, Giddy Geisha offered the chance to build on the success of its big brother.

That was in December 2019 when they also opened Spero, inspired by Mitch and Elyza’s time in Greece.

Described by Elyza as the quiet achiever that hums away in the background, it’s popular for weddings and corporate events with Spero Head Chef Justin Fitzpatrick producing a new menu each season as well as favourites such as saganaki, dips, lamb shoulder and lots of baklava, all made inhouse.

“Rice Boi is a unicorn,” Tony said.

“And we don’t want to kill the unicorn so it’s all about respect. It’s the diamond and we’ve put a lot of time and effort into it - and there’s still more to come.”

Opening in early 2021 with 120 seats, Giddy Geisha became a neighbour to Market Bistro and Market Wine Store that Tony had opened a month earlier in the emerging Maroochydore CBD.

Mitch said Spero had a different feel from the start. “It’s not as fast-paced as Rice Boi but still has a street food vibe that fuses modern Greek with traditional flavours,” he said.

For Mitch, Giddy Geisha allowed him to unleash new recipes and dishes and develop more of a Korean-Japanse fusion. He has recently transitioned Jody Fischer into the kitchen as Head Chef.

Not even Covid could slow the Rice Boi beast with the team switching to takeaway during lockdown and once again were overwhelmed with support.

“The dishes at Rice Boi are loved across the board and it’s at the point where we can’t really take anything off the menu. The Coconut Beef Curry is the

46

SPIRITED

I feel that Rice Boi belongs to the Sunshine Coast locals more than it belongs to us as a group. most popular and when we first started, people referred to it as “Crack Curry” because it was so addictive. I never thought you’d sell so much of one dish.

“At Giddy Geisha, the raw dishes such as Kingfish Sashimi go really well as does the Ramen and the Lamb Rendang.”

Homage is paid to Rice Boi’s Coconut Beef Curry in the form of a spring roll.

Elyza said Giddy Geisha also hadn’t slowed since opening and swiftly developed its own tribe without impacting any of Rice Boi’s following.

The opportunity to own their own site at Palmwoods saw the birth of Piggyback.

And while it has its own personality, it is literally piggybacking off the success of Rice Boi and Giddy Geisha.

“I was nervous about Piggyback but when I did a site visit, I got that good feeling in my gut,” Elyza said. “We were not prepared for the response when we opened. We did more revenue in three days than in Giddy Geisha’s opening week – and that had already smashed Rice Boi’s opening numbers.

“I remember Tony coming in and telling me we had to close because we ran out of food and I burst into tears. It was a massive decision. Three days into opening a restaurant - it was a tidal wave of emotions.”

Mitch said the tropical gardens set the feel for the food at Piggyback to be more of a relaxed, Balinese style.

“Every venue we open allows us to

learn and trial something new,” he said.

“We don’t want the same dishes on every menu so at Piggyback, it’s about Malay and Thai-style skewers; Kingfish; and the curries have their own flavours.

“Piggyback was one of the hardest openings due to the overwhelming response. We had a small team and it was like nothing we had seen. Johnno Burgess is now settled in as Head Chef and the popularity continues.”

Tony said it was amazing how the locals rallied behind the brands.

“I feel that Rice Boi belongs to the Sunshine Coast locals more than it belongs to us as a group,” he said.

Mitch agrees sharing how customers

regularly bring gifts to the venues.

“A Rice Boi customer brings in kaffir lime leaves and the Palmwoods locals bring goodies to Piggyback, including one guy who traded a large bag of lychees for our satay recipe,” he said.

Tony said they took a common idea for each venue and morphed it into reality.

“With Rice Boi, the idea was beer and curry; for Giddy Geisha we wanted a fire component (cooking over Japanese charcoal) and a bigger cocktail list; and then for Piggyback, we took our ideas from Rice Boi and Giddy Geisha and combined those elements into a hinterland setting. Spero is all about a taste of Corfu,” he said. “Each venue is independent and family-owned, we are not a chain, there will never be multiples of each venue. We are all about local.”

Drinks-wise, Elyza said Rice Boi had a more seasonal cocktail list that changed often while Giddy Geisha had a Japanese feel with yuzo-infused gins.

“I thought Giddy Geisha was my best cocktail list so Piggyback was more challenging,” she said. “I reflected on Indonesian bars and it’s all about big garnishes so that’s what I tried to 47

channel and I always work off Mitch’s menu to see what matches.”

Mitch said they were cooking for the people, including for dietary needs.

“I have very capable Head Chefs but I still like to be in the trenches. There’s a lot of value working on new dishes together and allowing them to be creative and express their talents.

While staffing is a challenge, the group has flexibility to share resources and offer opportunity for growth.

“There is a lot of structure so that the pressure isn’t just on one person and we’re always looking for people to be trained up,” Mitch said. “Our team has full visibility on the dollars and it gives

them pride and ownership and prepares them for their own future.

“The key things are consistency, quality control, training and price point.

We save on table service so the dishes are affordable. Everything goes into the flavour to make it memorable.

“So long as the appetite is there, we’ll keep growing.”

Elyza said the most surprising thing was Rice Boi not slowing down.

“Asian food has been on trend for so long but it feels like Rice Boi has a cult following. You have to stay humble, mop the floors and shake the cocktails with the crew because at the end of the day, they keep turning up for us.”

Elyza said the three of them were just happy to open a little restaurant and pull a wage.

“And now we have more than 200 staff; hundreds of seats and thousands of customers eating food out of our kitchens every week,” she said. “It’s an amazing thing to be part of. We opened on our arses and here we are. It’s awesome.”

Watch this space to see what this tasty trio are cooking up next!

WINTER 2022

SPIRITED

! e n i h Suns BASKING IN

Guests were literally Basking in Sunshine at the Bask Eumundi Wine Lunch with Gilbert Wines. Deb Caruso savoured the flavours!

T

he Hello Sunshine Magazine wine lunch at Bask Eumundi saw guests enjoying superb local produce with delicious wines from Gilbert Family Wines in a stunning setting.

Jess, Jack and the team from Bask Eumundi did what they do best - dishing up a long lunch to tempt, taste, savour and linger while Travis took guests on an insider’s tour of the Gilbert Family Wine philosophy and flavours.

What a way to spend a Friday!

BOOK NOW FOR THESE EVENTS! Don’t miss out on these upcoming events at Bask: Legacy Lunch with Nikki Fogden-Moore Friday 1 July, 12pm-3pm. $125 incl. matching wine.

Seats are limited for this intimate lunch with ‘The Mojo Maker’ specifically for men and focusing on leadership, mateship and legacy.

Bookings: www.hellosunshinemag.com.au

PHOTOS: MNEGAN GILL

Long Lunch Celebrating Eastwell Farms as part of The Curated (side) Plate Friday 29 July, 12pm-3pm. $120 incl. matching wine.

Gather for a long table lunch in the charming village of Eumundi to enjoy a delectable menu curated by owner-chef Jack Madden featuring produce from the exceptional Eastwell Farms.

Bookings: info@baskeumundi.com.au

Hello Sunshine Magazine

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THE MENU TEMPT House baked country loaf. whipped almond cream Gilbert Petillant Naturel Central Ranges, NSW 2021

TASTE Caramelised onion, anchovy & fresh thyme ‘tart’ Chargrilled octopus, Limoncello, fennel, pepper Bitter leaf salad, hazelnut & macadamia salsa, local honey & seeded mustard, mozzarella Gilbert Blanc ‘Field Blend’ Central Ranges, NSW 2021

SAVOUR Roast pork loin, confit saffron escabeche Gympie green beans, salted zucchini, goats’ cheese, baby kipflers, crème fraîche, fresh herbs Gilbert Rouge ‘Field Blend’ Mudgee NSW 2018

LINGER Olive oil cake with housemade organe marmalade, whipped cream Espresso or tea

For long lazy lunches, intimate dining and events, in the heart of Eumundi Long Lazy lunches held every Saturday from 12.30pm onwards. Bookings essential.

Also open Thursday evenings for Seafood Night, Friday lunch and Dinner for A la Carte.

0431 728 190 baskeumundi.com.au

Private transfers to and from Eumundi available upon request.

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A BEAUTIFUL

! h c n Lu

Beautiful people, showstopping food, Italian wines and a stunning setting - it was indeed a beautiful lunch at the award-winning Bella Venezia for the Hello Sunshine Wine Lunch with Specogna Wines. Deb Caruso savoured every moment.

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ella Venezia proved why they are multiple award-winners and one of the most iconic Sunshine Coast restaurants. The decadent three-course lunch with matching wines delivered 10/10 for food, service, ambience and the wines? Perfecto! Bellissimo!

Insightful and engaging commentary and insights on the menu and the matching wines from Specogna Vini, based in Friuli, north-east Italy saw the event live up to its promise to be the best Italian lunch this side of Venezia.

Bravo!

Hello Sunshine Magazine

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THE MENU ENTRÉE Tortellini - Mooloolaba king prawn and spanner crab tortellini, prawn bisque, roasted tomato oil and local finger lime.

2017 Specogna Ribolla Gialla – Friuli, Italy MAIN Anatra - Confit duck leg, butter roasted carrot purée, red wine and Marsala braised cabbage, roasted apple 2017 Specogna Refosco dal Peduncolo Rossi – Friuli, Italy

PHOTOS: MEGAN GILL

DESSERT Chocolate Nemesis – 70% cocoa flourless chocolate torte, caramelised white chocolate, vanilla bean mascarpone, puffed wild rice.

2017 Specogna Verduzzo Friulano – Friuli, Italy

Award Winning

DON’T MISS!

POL ROGER & SEAFOOD DEGUSTATION As part of The Curated (side) Plate, enjoy five courses created by Executive Chef Ben Achurch and matched with a line-up of Pol Roger Champagnes including the iconic ‘Sir Winston Churchill’.

Saturday 30 July or 6 August, 12pm-2.30pm, $250

www.thecuratedplate.com.au

Modern Italian Restaurant For over 39 years Bella Venezia has been a dining institution and is loved by locals and visitors.

95 Mooloolaba Esplanade, Mooloolaba bellavenezia.com.au Book Online 51

WINTER 2022

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The possibilities are endless when award-winning Champagne, freshly-shucked oysters, eye-watering pearls and titillating tales of the ‘tears of a mermaid’, intertwine with sassiness for an exclusive event that promises to be a journey of discovery, enthuses Helen Flanagan.

CHAMPAGNE, OYSTERS &

m o d s i W f o s l r Pea

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hen it comes to an exclusive, extravagantly indulgent event, with added stupendous eye-watering fabulosity, Champagne, Oysters & Pearls of Wisdom, proudly presented by Hello Sunshine Magazine in conjunction with Antiques & Possibilities, will be a pearler!

Mingle amongst a fine assemblage of carefully-curated findings from around the world, exceptional collections of antique and vintage furniture, art, jewellery, silver, gold, and so much more at Antiques & Possibilities in the gorgeous village of Peregian Beach.

Sip champagne from the House of Palmer & Co. where the creation of a cuvée is just as much the work of Nature as the work of Man: balance and elegance. Founded in 1947, by seven grower-families with prized Premier Cru and Grand Cru vineyards in the Montagne de Reims region of Champagne. The seven shared a desire for perfection and a vision to create a Champagne house known for its passion for harmony, balance, and the pursuit of excellence - Palmer & Co. As our resident Hello Sunshine Magazine drinks man and sommelier Tony Cox said when recommending this drop “Palmer & Co. might just be the best Champagne Hello Sunshine Magazine

Christopher Hughes house you have never heard of!”

“Instead of going with a mainstream name, I have chosen the best Champagne to match with the delicacy of freshlyshucked oysters and the journey of discovery that this event promises.

“Oysters need a Champagne that is chardonnay-dominant and the NV Palmer & Co Brut Reserve is 50% Chardonnay with finesse, acidity and a slight minerality and saline edge which perfectly complements the oysters.”

By the way, it was awarded GOLD and World Champion Trophy at the 2020 Champagne & Sparkling Wine World Championships where it had also consistently won Gold from 2014-2018.

For the perfect match, there is nothing quite like slurping down the briny glory of plump Coffin Bay oysters, freshly52

shucked to reveal big rich creamy flavours, that aficionados will be heard saying “shucks they’re so good… encore!”.

And no doubt they will also be coveting the vintage and antique ceramic oyster plates on show and for sale, imagining them taking pride of place at a candlelit supper or summer soirée!

Adding theatre to the event will be more like going backstage with the fascinating and erudite Christopher Hughes, one of the owners of Antiques & Possibilities plus in-house antique expert. He’s also vice-president of the Australian Antique and Art Dealers Association, as well as a collector of silver and decorative arts from the early 20th century, including a diverse collection of pieces made by Tiffany and Co.

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From castle stays in Italy to early morning markets in the UK and America, his favourite place to travel and find treasure is Italy.

...the best Champagne to match with the delicacy of freshlyshucked oysters and the journey of discover that this event promises.

“I have found some of the most amazing treasures,” enthuses Christopher. “Getting up before the sun to go to markets where you never know what you will find, is one of the most thrilling experiences.”

Teeming with tasty tales and witty intellect is Christopher’s tongue-incheek presentation ‘Tears of a Mermaid’.

decorative arts; and an exceptionally large showroom in Albion that has furniture, silver, paintings and more.

“It is about the history and value of pearls to tie in with the oysters, and then we will explore the history of champagne, also the accoutrements,” Christopher promises.

“I will divulge the development of different glassware and utensils for eating oysters and drinking champagne, also uncover the myths, legends and reasons why we drink from flutes and coupes and how fashions have changed over time.”

By the by, did you know the round, luminescent pearl is the simplest and most perfect gem? Columbus sought and found this precious jewel desired by his Spanish sovereigns, sparking popularity throughout Europe. Fashionistas Jacqueline Kennedy, Princess Grace, and Michelle Obama cherished them, making them into a classic; and designer Coco Chanel raised them to new heights, bringing pearls, fake and real, to women (and men) everywhere.

Antiques & Possibilities in Peregian with manager Mark Kerr, offers a range

of fine jewellery, silver, furniture and decorative arts dedicated to a coastal lifestyle. Items include luxury for the tabletop, such as hand-cut crystal stemware, fine bone china and sterling silver serving ware; jewellery spanning the centuries and Australian south sea pearls; a fabulous and constantly changing display of fine oriental rugs and furniture; genuine antique oil paintings and mirrors; and lamps, chandeliers and accents to finish any room with provenance, sophistication and elegance. There’s always some quirky finds too that the owners discover in all parts of the globe to bring to our little corner of the world.

In Brisbane is the parent shop of the group, Antique Guild as well as the Tattersall’s Arcade shop that specialises in fine jewellery and museum-quality

The event at Antiques & Possibilities promises to be fascinating, insightful and a glamorous journey back in time.

Guests will be indulged and entertained by a mouth-watering amount of Coffin Bay oysters, stunning Champagne flowing freely and beguiling tales of yesteryear by one of Australia’s most sought-after speakers – oh and it’s on Bastille Day! Ooh la la!

EXCLUSIVE EVENT! Champagne, Oysters & Pearls of Wisdom Thursday 14 July, 5-7pm Antiques & Possibilities - in the Village, Peregian Beach Price: $125 including Champagne, Oysters and titillating talks Scan the QR Code to book or visit www.hellosunshinemag.com.au

Champagne Oysters &

PEARLS OF WISDOM This event promises to be fascinating, insightful and a glamorous journey back in time. Freshly-shucked Coffin Bay oysters, Palmer & Co. Champagne and fascinating tales of yesteryear.

WHEN: Thursday 14 July, 5-7pm WHERE: Antiques and Possibilities, Shop 6/6 Grebe Street, Peregian Beach TICKETS: $125 including Champagne and Oysters

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Christopher Hughes

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Pitchfork is a Peregian Beach institution, a familiar face that’s had a little lift and and whole lot of love injected into it as the new owners tuck into village life. Carlie Wacker meets the foodies that revitalised our old friend.

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It’s a far cry from setting up mine clinics in Ghana and the Congo and raising kids in countries like Kazakhstan and Nigeria. The Spencer family have some stories to tell and the next chapter began with lunch in Peregian Village.

PHOTO: KATJA ANTON

fter 20 years of living and working in developing nations as International SOS expatriates, establishing medical facilities and running medical evacuations, Matt and Debs Spencer found themselves in the peaceful surrounds of Peregian Village.

The Spencer family all work in the business.

It was over a year ago while basking in the sun in the village square that the conversation between the couple turned to a lifelong dream of owning a restaurant.

Clearly smitten with the vibe of Peregian Village they fantasised about what their restaurant might look like and how they would run the show.

Then, a most serendipitous encounter alerted them to the fact that one of the region’s most loved and long-standing restaurants was on the market. The charismatic couple bought Pitchfork Restaurant on 6 September 2021 and this new chapter is one that brings a worldly dining experience to an old favourite.

“We already loved Pitchfork and Kim and Craig created such a special place that we didn’t need to reinvent the wheel,” Matt said. “Our job was to polish the diamond.”

They started by freshening up the existing furniture and décor, including skimming back 88 tables and applying a food grade lacquer to create a rustic Hello Sunshine Magazine

Sous Chef Davo and Head Chef Hughen result that is both familiar and fabulous.

Remote-controlled awnings now make the venue weatherproof yearround and Matt loves how he can maximise customer comfort with the swift touch of a button as soon as the weather changes.

“Debs heads up the Department of 54

Beautification and she’s given the place such a stunning new feel,” he said.

In between styling the restaurant with fresh local flowers and polishing cutlery, Debs continuous her lifelong passion of Pilates and is the owner and instructor at her Traditional Pilates Studio, Slinky Pilates in Peregian Beach.

“Pilates keeps me strong and fit to get through the busy lunch and dinner services,” Debs laughs.

The atmosphere at Pitchfork has been elevated and modernised and it’s not just the tables and décor.

“We built on the signature Pitchfork logo to further express the paddock-toplate philosophy of the food and are pleased to have successfully retained key staff, particularly in the kitchen.”

The staff are delighted to be involved in the revamping of the restaurant and Head Chef Hughen Marino said he appreciated being given carte blanche in the kitchen.

“We explore modern Australian, middle eastern and Spanish cuisine with a focus on local, seasonal produce,” he said. “I love being hands-on with selecting our ingredients and celebrating the local farmers and food.”

When asked what his Winter favourite is, Hugh recommends the Braised Duck Leg Pie infused with mandarin and

PHOTO: EMMA SHELDRAKE

“We have advanced the technology and processes in the restaurant to streamline business both back and front of house,” says Matt.

spices, served with mash and jus. Yum!

I propose you try the Pavlova Sour!

All staff, including Matt and Debs’ three kids who work in the restaurant, get involved in food tasting to ensure familiarity with the dishes.

Matt and Debs bring strong family and community values to their new business.

They are actively involved in village life collaborating with other business and sponsoring charities and events.

To match the mouthwatering food offer, the bar boasts more beers on tap and a refreshed range of creative cocktails.

For a worldly experience with a village vibe immerse yourself in the refreshed Pitchfork Restaurant, Peregian Beach.

A Local Treasure of Taste Sensations.

Dinner Service: Wed – Sat 5pm to 8pm Lunch Service: Thurs – Sun 12pm – 2pm Closed on Mondays and Tuesdays 5/4 Kingfisher Drive, Peregian Beach 5471 3697 pitchforkrestaurant.com.au

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PINEAPPLE

· parfait gin ·

A contemporary tropical fruit salad gin packed with flavour that tastes like a holiday.

Pineapple, passionfruit, strawberry, mango, vanilla and coconut combine to make a surprising, delightful and evocative gin.

We’d love to see you at our Distillery Door!

Open every day 10am ‘til sunset. 104 Nambour Connection Rd, Woombye gday@sunshineandsons.com.au | sunshineandsons.com.au

TASTING AUSTRALIA AWARDS

original

· cane · Hello Sunshine Magazine

original

· dry gin ·

barrel

· aged gin · 56

original

· vodka ·

our hero

· mr barista ·

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LET THE

Deb Caruso caught up with Matt Hobson, Founder & Chief Imagineer of Sunshine & Sons and Nil Desperandum to find out what’s distillin’ in the hills of Woombye.

Tell us how the distillery was born?

We’re four best mates that share fond memories of the allure and the warmth of the beautiful Sunshine Coast and we wanted to bottle what makes the region great. So in July 2019, myself, Michael Conrad, Adam Chapman and Daniel Vinson decided to leave successful careers to follow our passion for this part of the world we are lucky to call home.

How do you bottle a feeling?

We start with love and an understanding of the landscape. Our vodka and gin range is distilled with bespoke Woombye Water, filtered through volcanic rocks harvested from local headlands. Our Pineapple Parfait Gin celebrated the 50th anniversary of our iconic neighbour, The Big Pineapple; Mr Barista is a coffee and macadamiainfused molasses spirit; and our Nil Desperandum Rum is made using Australian certified organic molasses, Woombye water, yeast and nothing else.

How can people experience your offer?

It’s all about liquid on lips and meeting our incredible team. Our Distillery Door offers a genuine experience with a guided complimentary tasting of our entire range overlooking the lush surrounds of Woombye. We are open seven days and encourage guests to stay on and enjoy a cocktail and choose from a selection of cheeses and organic sourdough lavosh from local heroes – Woombye Cheese and Maroochydore’s Silver Tongue Foods.

Tell us about the awards you’ve won?

After just 18 months in business, the Australian Gin Awards awarded our Small Batch Barrel Aged Gin the Best in Class trophy for Best Matured Gin; and our Original Dry Gin won Gold. With 370 entries submitted across seven categories this confirmed we were on the right track. Our Original Dry Gin was a Local Product of the Year finalist at the Endeavour Group (Dan Murphys and BWS stores) Annual Supplier Awards where we were one of only three gins to be nominated amongst several thousand competitors which reflects the success of

The crew celebrate the launch of Nil Desperandum rum our flagship gin and just how loved it is by gin drinkers across Australia.

Our Original Vodka is filtered through millennial-old Sunshine Coast volcanic rock and recently won Silver Medals at the London Spirits Competition and the London based International Wine & Spirits Competition. As a result, we’ve received a number of export enquiries. Watch this space – World Domination is coming!

What is on the horizon?

Our Original Dry Gin was recently added to all Queensland Liquorland stores and First Choice stores nationally and we’re very proud to take the very best of the Sunshine Coast to the rest of Australia!

Who are the women in your lives?

Maria and Sarah are our imposing and elegant 6,000 and 2,500 litre Tasmanian artisan pot stills. Designed by our Head Distiller Adam Chapman and hand-made in Tasmania from the finest German copper, they’re an integral element of our vision to ‘Let The Coast Spirit Shine’.

Ask the origins of their names when you visit the distillery – it’s a great yarn.

How are you handling business growth?

We’re a people business and our growing team are making amazing happen every day. I’m delighted their efforts are paying off with visitors at an all-time high; increased distribution and more locals loving our sips on their lips!

Tell us about the Nil Desperandum rum?

Nil Desperandum, meaning ‘do not despair or worry’ was released on Tuesday 22 February 2022 at 2.22pm, 57

and is the first Australian rum utilising certified organic molasses and proudly boasts Australian Certified Organic certification. The 476-bottle limited edition First Rum is almost sold out and the second limited edition Rum – One Second – has been released at the Distillery Door. It’s an absolule belter for any fans of premium dark spirits.

How do you give back to the community?

We’ve had successful collaborations with Bloomhill Cancer Care (with Raelene Boyle); and Paul Kelly to support western Queensland, among other communityfocused partnerships. The launch of Nil Desperandum saw 222 mini 200ml bottles of First rum raise $22,222 (100% of the profits donated to STEPS Pathways.

Visit the Distillery Door to experience the range firsthand. Open 7 days, 104 Nambour Connection Road, Woombye.

THE SWEETEST THINGS As part of The Curated (side) Plate, enjoy a perfect pairing between Sunshine & Sons with three cocktails using their ‘Mr Barista’ coffee liqueur and Silver Tongue Foods with three varieties of sourdough donuts! This masterclass will demonstrate what’s involved in making and filling handmade donuts while Sunshine & Sons create their next batch of ‘Mr Barista’ coffee, macadamia liqueur before your eyes. Why not order a takeaway pack of donuts and/or pre-mixed cocktails?

Saturday 30 July, 10am-noon Masterclass, $45 + BF Takeaway packs from $20 +BF Bookings: www.thecuratedplate.com.au WINTER 2022

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WINTER WONDERS

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As the temperature drops, instead of reaching for the standard bottle of Barossa Shiraz, Deb Caruso opens her mind and palate to new experiences, expertly guided and delivered with ease by some of the best in the business.

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ike most locals, as the temperature drops and I reach for my familiar and comfy tracksuit, beanie and blanket and prepare to snuggle up with the latest magazine and pour a glass of big, bold and beautiful Barossa Shiraz. I’ve been waiting all summer to feel the warmth that just can’t be achieved from a glass of chardonnay, no matter how hard I try.

Having our resident drinks writer and sommelier Tony Cox on hand is great and I love our long chats that have me reaching for the keys to hit the bottle shops and try to remember his recommendations. I’m always looking for an easier way so when my other favourite Tony - Tony Kelly - told me that Market Wine Store now offer delivery I had to find out more!

Part of the Tony Kelly Group, Market Wine Store (MWS) is connected to Market Bistro, Maroochydore; one of several restaurants in this delicious family that also includes Spero Greek; the powerhouse trio of modern Asian Riceboi, Giddy Geisha and Piggyback; and the newest kid on the block, Bocca Italian Restaurant at Bokarina Beach.

The original MWS at Maroochydore is always a special place for me and I’m excited that it will now have an Italian sister with another MWS opening next to Bocca – but more on that later.

MWS is almost like a trip to an art gallery, specially-curated works adorn the shelves with masterpieces created Hello Sunshine Magazine

PHOTOS: MEGAN GILL

This winter, I’m going to broaden my horizons, expand my palate and explore what else is on offer – with a little help from my friends.

with as much passion, creativity and care (but maybe less craziness) as an original Da Vinci. I understand and appreciate the workmanship, history, care and attention (sometimes heartbreak) that goes into every bottle on the shelf.

You see, MWS doesn’t stock massproduced bottles of plonk that are churned out in high volume, they prefer to work with and feature good producers who are committed to the craft. Better still, when I walk in, they take the time to understand what I like to drink (if they don’t already know!) and their suggestions have never gone wrong whether introducing me to a new drop, handing me my fave or helping me source a special gift.

Manager Damien Ringrose might be a new addition to the team but he isn’t new to the booze game with a career in wine and hospitality of more than two decades, including cutting his teeth as Cellarman for the top end of town at the 58

iconic Michael’s Riverfront Restaurant, Eagle Street Pier in Brisbane before doing a vintage with Peter Lehmann in the Barossa; working at Tyrells Winery and as a brand manager for some of Australia’s best booze groups managing brands such as Bollinger, Henschke and Villa Maria. He has had several stints living and working overseas and more recently worked for Sunshine Coast Hotel Group (SCHG) where he established and managed the marketing and promotions for its bottleshops as well as looking after the cocktails and wine lists for its three hotels, Brightwater, Parklands and Baringa Tavern; as well as Moffs at Moffat Beach.

“I loved working with Scott Armstrong (SCHG founder) and it was fun but my background was wine so I’m super excited to join the team here,” he said.

“There’s no one stocking the types of wines and spirits and everything we do at Market Wine Store. The product range

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has been superbly curated – we have 65 gins, including local; 60 wine reps and then about another 35-40 beer reps and 15 or so spirit reps as well as personal relationships direct with the creators.”

I would say they are well ‘rep’resented!

“This is our second year of trading but we already know our regulars and are always looking for new drops for them to try that we know they’ll love,” Damien said. “Or if someone comes in for the first time and they’re looking for a wine that reminds them of a moment in their lives or somewhere they’ve travelled, we love to reconnect them to that memory.”

Part of the joy of dining at Market Bistro is popping into the Wine Store next door to explore the range and work with the team to select the perfect bottle to match the occasion and the meal for just $20 per bottle corkage. Not that you need to with more than 400 wines on the Market Bistro wine list that have been selected by the MWS team - but there’s more than double in the Wine Store… and well, it’s just part of the experience so why the heck not I say?!

This service will also be available at Bocca Italian Restaurant with Damien and the team adapting the wine list in the restaurant and on the shelves.

“Market Bistro has a slightly French backbone so it’s predominantly grape varieties that suit the dishes and the region,” he said. “As the name suggests, Bocca will have a more Italian flavour so we have adapted the range to match that.”

The most popular drops at MWS

Maroochydore were Pinot Noir, Chardonnay and Shiraz, followed by Grenache.

“We have a lot of red wine drinkers and people come here because they want to drink something good and they can be guided by people who know what they’re talking about,” Damien said. “The team here are great, they’re young but they’re so into it and so passionate about what we stock and why and that’s infectious.

Everyone that walks in is like ‘ooh what do I want to drink next?’ - and that’s the thing that separates us from everyone else - and what we love.”

When it comes to winter wines, Damien encourages people to step out of their comfort zone.

“We’re Queenslanders and as soon as it gets below 40 degrees, we reach for a jumper (guilty!) and a bottle of Barossa Shiraz (guilty again!) but there are so many other great winter wines and I love introducing people to new varieties,” he said (it’s like he is reading my mind!).

“Everyone loves a good Shiraz but for me personally, I think a bottle with five years age is great but have a look at the other varieties – Grenache, Nebbiolo, Sangiovese - all the other varietals between Pinot and Shiraz. They’re still warming, still full bodied but not as big and heavy as a Shiraz.

“Nebbiolo in particular has an amazing structure to it – it’s like a cabernet with a pinot body. It’s a beautiful wine and something a bit different.”

If you’re willing to get out of your comfort zone and try some highlyrecommended wines but don’t want to

Damien Ringrose get out of that comfy tracksuit, there is great news with Market Wine Store now offering free delivery for orders over $150 to homes and businesses on the eastern coast from Caloundra to Coolum (stretching to Peregian Beach, just like my favourite tracksuit!).

Order online and if your fave drop is in stock, the team will personally a confirm a delivery time the next day or within 72 hours. If you’re not sure what you want or can’t find it online, simply call Market Wine Store and the team will help you out. It’s old fashioned service with forward thinking.

So even though I might not be ready to part with my familiar and comfy tracksuit, I am ready to stretch my winter wine list – and it turns out, I can do that while still snuggled in my old winter faves! #winning

DID YOU KNOW, MARKET WINE STORE PROVIDES HOME DELIVERY? In fact it’s free for local orders over $150 Whether you’re a connoisseur or just beginning on your wine loving journey, Market Wine Store is your go to. Our staff can find whatever you are looking for and will help in any way to give you the ultimate drinking experience NOW IN 2 LOCATIONS - 8 Market Lane, Maroochydore Corner of Bokarina Boulevard & Longboard Parade, Bokarina Market Wine Store – 7 days from 11am until 8pm 59

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WINTER IN

As the colder weather draws in, there’s nothing better than cupping your hands around a steaming mug of tea to banish any wintery blues. But for the days when tea just won’t cut it Courtney Alderson has rounded up the best winter warmer drinks from Paradise Rum Distillery to really heat up the heart’s cockles.

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AGED RUM OLD FASHIONED

SPICED RUM SOUR

“If you’re looking for a real party starter that is full of flavour, then have a crack at an Aged Rum Old Fashioned. Substitute bourbon whiskey for our aged rum, and voilà – you get this simple twist on the iconic Old Fashioned cocktail. Just like the original, it’s quick, easy and requires just a few ingredients, while being perfectly balanced and oozing class when well executed,” Simon said.

“This spiced rum sour cocktail builds on the classic combination of rum and lemon to create a libation that is deliciously, delightfully different.

“Cocktails are a sophisticated way to kick off any celebration. Whether it be a long lunch or dinner party, a cocktail can help to lift any get-together into an event to remember,” said General Manager, Sam Kennett.

Ingredients:

Ingredients:

• 60ml Paradise Aged Rum • 1/2 teaspoon sugar • Dash Angostura Bitters • Orange rind (about 2 inches long, 1/2 an inch wide)

• 60ml Paradise Spiced Rum • 60ml Fresh lemon juice • 1/2 teaspoon sugar • Egg white • Angostura bitters

Tropical flavours mingle with wintry spices in this ode to an Australian winter.

Bright ruby red grapefruit citrus is underpinned by notes of cinnamon, cardamom, vanilla, honey, maple, and a touch of clove. Have I got your attention?!

Method:

• Dried lemon wheel to garnish

• Add rum, sugar and bitters to an ice filled mixing glass.

• Stir gently until mixed well and sugar dissolves.

• Strain into an ice filled tumbler glass (a single large cube is best - see picture).

• Take a lighter and ignite, holding just over the drink.

• Pinch the rind and squeeze it over the flame. This will ignite the oils that squirt out into the drink.

• Rub the rind around the rim of the glass, twist the rind and place in glass.

Method:

here are few drinks that suit the cooler months quite as perfectly as those deep golden spirits and liqueurs - the perfect heart warmers. Dark spirits are fantastic served neat or over ice, but there’s no need to stop there! A little imagination can turn these drinks into a taste sensation.

We’re talking cocktails, from the classic old fashioned and hot toddy, to more modern jazzed-up versions, such as the Blue Hawaii or a Belladonna.

As Venue Manager Simon Jones of Paradise Rum Distillery suggests, leave the classic gin and vodka in the liquor cabinet and reach for those golden amber spirits, like Paradise Rum’s warming Spiced Rum. “It makes for wonderful cool weather sipping, served neat or in a cocktail,” said Simon.

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“Expect tart flavours, mellow sweetness and the luscious taste of our spiced rum to shine in this easy-to-make sours cocktail,” said Simon.

• Add all ingredients into a cocktail shaker and vigorously ‘dry’ shake (this means NO ICE) for 30 seconds. This emulsifies the egg white to create a beautiful creamy cocktail.

• Add ice and shake until chilled.

• Strain into an ice filled tumbler glass.

• Add a good dash or two of bitters at the end.

• Garnish with a dried lemon wheel.

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For a late-night cocktail or nightcap, one beats them all - the hot toddy. While traditionally made with whisky, Simon swaps it out for aged rum for a gently warming and soothing drink to end the night. We’ll drink to that!

THE HOT TODDY Add 60ml water to a pan, along with three cloves, one cinnamon stick, a grating of nutmeg and one strip of lemon peel.

Simmer over low heat. Pour 60ml of Paradise Rum’s Aged Rum into a warmed glass, then top up with hot water and spices. Stir in 2 tsp each of honey and lemon juice, top with nutmeg.

DON’T MISS! As part of The Curated (side) Plate, Paradise Rum will be offering the chance to get hands-on and immersed in the magic of Paradise Rum! Cocktail Master Class Join Simon Jones for a hands-on introduction into the world of muddling, shaking and stirring. Test, try and serve your favourite cocktails.

Friday 5 August, 2-3pm OR Sunday 7 August, 11-12pm. $40 per person.

Distillery Tour Join Paradise Rum owner and master distiller Chris Clyne for a personalised tour of Paradise Rum Distillery and recieve a signature tasting paddle and Paradise Rum hat or t-shirt.

Saturday 23 July; 30 July orSunday 7 August, 11am-noon, $55 per person.

Bookings essential via www.thecuratedplate.com.au

Paradise Rum Venue Manager Sinom Jones creates an Aged Rum Old Fashioned.

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LEADERS OF

y r u x Lu

PHOTOS: MEGAN GILL

Being in business is challenging, particularly in the past few years. So it’s encouraging to see the trailblazers of tranquility at ikatan Spa still loving what they do after two decades of being warriors for the wellness industry.

John Caruso discovers the inspiring success story behind these leaders of luxury.

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ike all great business ideas, exploring and capitalising on a ‘hole in the market’ is the cornerstone to building a great business and brand. ikatan Spa at Doonan was Katrina Thorpe and Nicholas Pilditch’s design, creation and build and twenty years on, the couple say they’re continuing to grow every day.

“I was working for a large hotel chain, and I could see that on the Sunshine Coast there was nothing around that matched the idea I had in my head for a boutique, service-oriented Day Spa themed around a tropical environment,” Katrina said. “At the same time, I met Nick who was working in the Middle East as an aeronautical engineer and over a period of about eighteen months we often talked about this idea.”

The iconic Spirit House Restaurant in Yandina provided even more inspiration for what the couple wanted to create.

“From a feel and design point-ofview, the Spirit House concept was what we had in mind for a Day Spa and I knew we could make it a successful destination business just like the restaurant which was remotely located,” she said. “Plus Nick and I both grew up in the country so we had a desire to set the business up in a rural location. One of Nick’s dreams was to have an Asian-style house and work more on landscape design and gardening so we shared a similar vision for the next chapter of our lives.”

It was during a reconnaissance of the Spirit House that Nick delivered both a business and a wedding proposal.

“He asked me if I wanted to spend the rest of my life with him and he said that he’d financially back my idea,” Katrina laughs. “I remember telling him that I’d just come out of an eighteen-year marriage and I wasn’t interested in doing that again. We discussed it further, both putting our cards on the table and I eventually said ‘yes’.

“To this day he often reminds me that I made that proposal very un-romantic however I knew one of the things he liked about me was that I was straight up and honest about how I felt.”

In the first five years of operation, ikatan Spa was nominated for Best Destination Spa Australia by the Australian Tourism Travel Awards. Exposure on Channel Nine’s Getaway followed and the producers from Seven’s The Great Southeast came knocking on their big Balinese doors soon after that.

“I create every treatment at the Day Spa and service is at the forefront of our brand,” Katrina said. “Because I’m a

trained therapist I understand how they work. Happy therapists mean happy clients - and that means a happy boss and a good business, and that’s my formula for everything.” ikatan Spa’s green credentials are also an important part of the brand.

“We’ve always been into nature and the environment,” Katrina said. “The whole property and business uses the principles of feng shui and we believe that if you have something unique then people will travel to experience it.”

No explanation is required these days, however two decades ago attitudes were very different and people simply didn’t understand what was on offer.

“People didn’t know what a Day Spa was,” Katrina said. “In fact Nick’s friends back in Saudi Arabia thought he was actually selling spa tubs!

“Starting out, we sat down and worked on a business plan and what we needed to grow the business and we still do this regularly. Nick is focused on the financial side of the business and he’s responsible for all the things that I don’t do,” she said.“I’m the creative one and he looks after the balance sheet and the extensive gardens on the property.”

The couple can’t believe how quickly the business grew - and has grown into, 20 years on.

“The vision was to recreate a Balinese village-style Day Spa, where you arrive in reception and then go to your private villa,” she said. “A place where everyone feels calm and relaxed, ‘leaving your world behind for ours’ - which was one of ikatan’s first marketing tag lines.”

The ‘big’ small business began with four staff members plus Nick, Katrina and her daughter running reception and now it takes a team of twenty.

“We still love what we do and the key for us is having a happy team in place which gives us the option to step away from the business at times,” she said.

evolved and changed things for the better, resulting in a few practices that have improved our business.

“We’re more paperless and doing more on-line and because we’re short-staffed like most businesses, I’m back doing treatments myself but it’s something I love doing and something I’m grateful for,” Katrina says.

Learning to ride the ups-and-downs is an important lesson for all businesses.

“The GFC was probably our hardest time, we didn’t know what was going to happen and in hindsight, it felt like there was more uncertainty compared to COVID,” Katrina reflects. “The GFC and the pandemic made many people reassess their health, lifestyle and mental wellbeing so that has been a positive for us as operators of a wellness Day Spa. “Stressed people now care for themselves more and this has seen a growth in the Spa business. I feel there’s been a big shift in the way people think about our kind of business too; a Day Spa isn’t seen as indulgent or pampering anymore - wellness is a necessity.”

Congratulations to Katrina and Nick on achieving twenty years in business. Being able to build a business over times of uncertainty and still love what you are doing is a significant achievement.

We know that many clients have been coming to ikatan Spa since day one and the business has received global recognition and won numerous awards and accolades.

You are both generous with your time, knowledge and donations to local charities and Katrina has helped mentor and advise many businesses. Your ability to consistently deliver an exceptional experience for guests and staff is to be commended.

Congratulations!

WANT MORE? Listen to the interview with Katrina on our podcast.

“Since COVID we have had to be more ‘hands on’ again but we haven’t looked at that as a negative because we’ve 63

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FOR CHANGE

Erin Yarwood explores the benefits of undertaking challenges and discovers that if it doesn’t challenge you, it doesn’t change you.

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o you need some extra motivation as the cooler weather and shorter days begin to approach?

Then why don’t you set yourself a challenge? Or better still, sign up to do a challenge and help out a great cause at the same time.

As I write this article, I have just finished the PanCare Challenge which has seen me do 63 squats every day in May. The number 63 bringing awareness to the average number of lives lost every week in Australia to Pancreatic Cancer.

Knowing the pain that people with Pancreatic Cancer are suffering makes this challenge seem simple in comparison. And it truly is rewarding and a privilege to be able to help raise money and bring awareness so such an important cause.

As a personal trainer, I would not necessarily recommend doing 63 squats in a row but I have actually been loving this challenge.

The physical benefits are great and I

have definitely noticed my legs feeling more toned and stronger and every day feels a bit easier. Every donation to my fundraising page comes with the encouragement to complete the challenge - even if I sometimes remember just as I’ve hopped into bed!

I’m so proud to have raised $320 and my business, E-Fitness, matched all donations to make a total of $640 going to PanCare. How awesome is that? Every dollar counts.

There are so many fundraisers with numerous fitness challenges linked to them - which is such a fantastic idea!

Not only are you raising much-needed funds for an amazing cause, but in doing so you are literally working for it.

In turn, your friends and family are sponsoring and supporting you in your endeavours. The best thing is that you are keeping active while doing some good in the world. Win-win!

It is so rewarding to participate in challenges like these. Whether it be

pumping out push ups for Lifeline; smashing out sit ups for Canteen; Stepping it Out for Prostate Cancer; holding planks for The Breast Cancer Foundation; or dropping it like a squat for Pancreatic Cancer. The list goes on!

Along with toning up your thighs, strengthening your core and beefing up your guns, you are also helping out some great charities that rely heavily on donations from the public.

So the next time you see a reputable charity promoting a challenge, don’t just keep on scrolling. Throw in some dollars but also add some sweat and energy in there too! Know that your moving and grooving is contributing to raise money and awareness for a really good cause.

You might even notice some benefits to your mind and body too. So what are you waiting for? Sign up for a challenge today – your body, mind and community will better for it. I challenge you!

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Along with toning up your thighs, strengthening your core and beefing up your guns, you are also helping out some great charities CHALLENGES OF CHOICE Prior to Covid, 3.4 million Australians were participating in 21,000 events but through 2020 and 2021 many events were cancelled. Help things get back on track by supporting these challenges: THE PUSH-UP CHALLENGE, JUNE Raise awareness and money for mental health. Go solo or grab your mates and challenge yourself to 3139 push-ups over 24 days. You can aim for 25, 50, 75 or 100 per cent, try alternatives such as sit-ups or squats and spread them out across the day. In 2021 an incredible $9 million helped The Push For Better Foundation, headspace National Youth Mental Health Foundation and Lifeline Australia run vital mental health programs and save lives. www.thepushupchallenge.com.au CEO SLEEPOUT, 23 JUNE Leaders in business, community and government will sleep without shelter on one of the longest and coldest nights of the year

to help change the lives of Australians experiencing homelessness. In 2021, $9.3 million dollars was raised to help break the cycle of homelessness and poverty. Our own Carlie Wacker is participating so register to join the Sunshine Coast team or donate at www.ceosleepout.org.au WISHLIST FUN RUN 2022, 27 OCTOBER Join in the annual Wishlist Fun Run at Lake Kawana to help support the Sunshine Coast Hospital and Health Service. www.wishlist.org.au 30 DAY #MOVEFORLEX CHALLENGE Get moving for those who can’t – 30 minutes per day for 30 days. Raising funds to provide care, comfort and support for families with loves ones in RBWH Intensive Care Unit. Start the challenge at any time with challenge calendars and tools at www.moveforlex.com

Erin on squat #60.

SHAKE IT UP CHALLENGE Help tackle Parkinson’s disease by raising money for Shake It Up, which partners with the Michael J. Fox Foundation, to fund research into the condition. Open to all ages and abilities, sign up anytime and nominate your activity to get going. www.shakeitup.org.au Get a team together and nominate your charity of choice for these upcoming events: SUNSHINE COAST MARATHON, 13-14 AUGUST www.sunshinecoastmarathon.com.au NOOSA TRIATHLON, 26-30 OCTOBER www.noosatri.com.au

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oosa Hospital seems a long way, culturally, from the Eternal City’s Catholic University of the Sacred Heart, and geographically it’s more than 12,000 kilometres to the University of Washington in Seattle; however these dots on a map are only a few of the many places where Professor Hamilton-Craig has worked and studied in an endeavour to learn more about the fist-sized organ that pumps blood through our bodies.

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Located next to Coles at Sunshine Plaza Phone 5479 3698 magicmassagemaroochydore.com

EVERYONE HAS A STORY. Conversations

After almost becoming a lawyer, he followed in his father’s footsteps and studied medicine.

“I love it because one is genuinely helping people daily,” Prof. Hamilton-Craig explains.

FROM THE SUNSHINE COAST AND NOOSA

Cardiology is an area of medicine where a large part of it is evidence-based, so for an academic clinician like Prof.

Hamilton-Craig it’s an attractive area to work in.

MORE THAN 115 CONVERSATIONS TO BE DISCOVERED — NEW STORIES WEEKLY Including: Mark Webber • Katie Noonan • Caroline Hutchinson • Matt Golinski • Tony Kelly • Wes Carr • Harri Jones • Professor Christian Hamilton-Craig and more...

And all good podcast platforms

He’s one of a growing number of Cardiologists who are calling for an increase in using imaging to identify and prevent heart issues in patients who would normally be considered low-risk.

“There’s been a big decrease in deaths from heart attacks in Australia and we know that advanced identification of risks and early intervention

www.innoosamagazine.com.au www.hellosunshinemag.com.au @conversationsinnoosa

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h t l a e H

He’s studied at Cambridge in the UK, worked in Italy and USA. He surfs and owns a collection of guitars and plays in a local band called The Money Shot! John Caruso talks to Professor Christian Hamilton-Craig, a cardiologist who’d like all of us to take a closer look at our arteries.

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plays a key role,” he said. “If heart issues are detected early or if a patient presents with warning signs early, then there are less fatalities and a decrease in ‘big’ heart attacks.

“Unplugging the artery early, within 90 minutes of symptoms, means you can salvage that heart muscle that was at risk,” he said. “This means, we don’t see the heart failure or the big complications we used to see in the past.”

Statistics show that the percentage of Australians who smoke has dropped enormously, however there’s been a worrying increase in young females starting smoking.

“The uptake of simple medications like blood pressure and cholesterollowering medication and aspirins have all been routine in general practice for some time,” he said.“Many patients have had their GP assess them from a risk profile and had a risk calculator applied to them, such as the CVD Check (www.cvdcheck.org.au).

Simply someone looking at them asking questions like ‘do they have diabetes; high blood pressure; a family history of heart issues?’ is important.

Awareness of the risk factors is better than it was compared to 40 years ago,” Prof.

Hamilton-Craig explains.

PHOTO: MEGAN GILL

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Sydney cardiologist, Professor Gemma Figtree coined the anagram, SMuRFs which stands for Standard Modifiable Risk Factors - the things (factors) that we can change or modify to reduce risk.

“SMuRFs encompasses things like smoking, high blood pressure, diabetes and cholesterol,”says Prof. HamiltonCraig. “However the proportion of heart attacks in people with no known risk factors is increasing.There’s other risks we don’t know about because we’re not detecting heart disease early enough.”

For Prof. Hamilton-Craig, using cardiac imaging to examine the arteries could be the key to the early detection of heart disease in people who don’t fit the standard ‘at-risk’ criteria.

Cardiac imaging is not new, it’s been around for at least 20 years but Prof.

Hamilton-Craig said it has been recently endorsed by both the National Heart Foundation and the Cardiac Society of Australia and New Zealand.

“It’s recognised that the online calculators are not that accurate in certain patient groups so recommending coronary artery calcium scoring in certain individuals improves the precision of risk assessment,” he said.

“Circulating cholesterol in the blood is excess cholesterol that the body is not using. Cholesterol that’s needed for cell membranes in the ovaries and the testes and the brain is synthesised inside the cell but it’s the excess cholesterol that’s produced by the liver that is circulating and can cause issues.

“This cholesterol is a waste product and as it builds up in the blood, it gets deposited in the arteries because the

blood runs through the arteries which leads to atherosclerosis, or pimples inside the arteries. Over time, these harden and calcify, and this calcification or hard plaque is what you can see on a scan,” explains Prof. Hamilton-Craig.

It’s simple, easy, accurate and the evidence base and guidelines now support the use of cardiac imaging.

“If you’re somebody who is already at risk with high blood pressure and diabetes, then the need for imaging isn’t necessarily a high priority. You would or should already be in the care of a GP for managing that,” he said. “However, cardiac imaging is best for people that don’t present as being ‘at risk’ of cardiac disease but may have had a relative suffer a heart attack because they went undetected.

“The only limitation for calcium scoring is that it’s not Medicare funded but this will hopefully change on the completion of a couple of clinical trials that are currently under way.”

The news has been filled recently with high profile people, Shane Warne and Labor Senator Kimberley Kitching, both 52; along with cricketer Rod Marsh who’ve all died from what seemed like sudden heart attacks.

Prof. Christian Hamilton-Craig believes that if more of us undertook a simple scan of our arteries, even if we don’t already have our health record flagged ‘at risk’ then more lives might be saved. It’s certainly a conversation worth having.

You can find out more by visiting www.noosahearts.com.au or calling Prof. Hamilton-Craig’s Noosa Clinic on 5455 9459.

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REIMAGINED Courtney Alderson meets a local ophthamology specialist who is passionate about preserving and protecting the precious gift of sight.

“Sight is a precious gift but as we age, it does start to deteriorate for a variety of reasons,” Dr Moorthy said. “Addressing this can be associated with a lot of anxiety and uncertainty. For this reason, I want to make the experience as stressless and seamless as possible.”

Expert Advice, leading technology and personalised care backed by evidence-based research and an ongoing commitment to being at the forefront of the latest technology and procedures underpin the values at EyeHub and define Dr Moorthy’s approach.

Dr Moorthy’s wealth of knowledge and expertise, particularly in the treatment of ocular diseases, including cataracts, pterygium, glaucoma and macula disorders, is second-to-none.

As an intern in Dundee, Scotland where she completed her medical degree, Dr Moorthy knew she wanted to be a surgeon but it was a visit to the Ophthalmology department that opened her eyes to how life-changing it can be.

“I met Dr John Ellis, a vitreo-retinal surgeon who was not only an exceptionally talented surgeon, but also a patient teacher and all around compassionate human being,” she said.

“It was refreshing to meet someone so grounded considering that Ophthalmic surgery changes lives instantaneously, not to mention the finite skill and intricacies of the field. It transcends race, religion, colour and has the capacity to help countless.

“I get to know my patients, their stories, their lives, and I emphasise ‘care’ for this is something I feel very strongly about,” she says. “When patients have entrusted me with their sight, it is a privileged position to be in and I truly value the opportunity to do the very best for them and beyond.

“It was a humbling experience and my journey began then and I haven’t looked back. I have him to thank.”

“As a mother, I understand how distressing an eye condition can be for families so I ensure that I provide the very best care whilst considering other support channels that might be required.

She subsequently completed two fellowships in paediatric ophthalmology and strabismus (where the eyes are not properly aligned) at the prestigious Singapore National Eye Centre and Moorfields Eye Hospital, London.

“Families need a well rounded approach and I try to be available, accessible and to provide care in a nurturing manner.”

Hello Sunshine Magazine

PHOTOS: MEGAN GILL

M

aintaining good eyesight is a vital part of wellbeing and a significant factor in retaining your independence and quality of life.

As Ophthamologist and owner of EyeHub Dr Sonia Moorthy says the earlier we start looking after the health of our eyes, the better chance we have to maintain good vision.

With a Master of Public Health in Epidemiology and Biostatistics from the University of Melbourne, Dr Moorthy’s general ophthalmic training was completed at the Sydney Eye Hospital.

While studying, she volunteered as a field researcher in the Pilbara, WA as part of the National Indigenous Eye

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Dr Sonia Moorthy Survey and since graduating has been providing adult, paediatric and indigenous eye care in Far North Queensland, serving communities up to Cape York. She continues to be involved in Indigenous Eye Care as a Visiting Ophthalmic Consultant in Emerald, Central Queensland.

She is active in the industry and is part of Women in Ophthalmology Committee and volunteers with the RANZCO Ophthalmic Sciences Board of Examiners committed to training and guiding the next generation of Ophthalmic Surgeons.

“Having lived in three different continents over the past 40 years, I am proud to call Australia and the Sunshine Coast home,” she said.

“This country has helped shape my career and it is time to give back.

n

SURPRISING The EyeHub team I intend to provide only exceptional care for a long time to come.

“I am a proud mumma surgeon, with a very supportive husband who reinvented himself from a Regional Sales MD to MD of Daddy/Home Affairs as well as being the EyeHub business advisor. I proudly tell Amara who just turned two and Eshan who is in Prep that every man can wear a suit but not everyone can swap their suits for their families as their father has done.” she said.

Together with Harry and their small but caring team, it’s clear Dr Moorthy strives to deliver vision that patients may have never imagined before or perhaps have lost since their youth.

“A classic example is lens implantation choice at the time of cataract surgery and the potential for a beautiful range of vision to help patients continue to do the things they love,” she said. “As a patient said to me recently, ‘Doc I feel like I have my 20 year old self back!’ It changes your perspective on life completely and I am so humbled to be able to offer this to my patients.”

The clinic is one of the first on the Coast to operate with the full innovative range of Zeiss diagnostic equipment to

manage a range of eye conditions.

“My clinic is literally a Zeiss candy store,” Dr Moorthy says. “I have invested in the latest and greatest Zeiss equipment to manage a range of eye conditions, from cataracts to glaucoma and macula disorders.”

Central to an eye-watering list of specialised equipment, including the latest laser which has revolutionised

glaucoma management; is the integration of all systems into a central Forum viewing platform.

“No, I do not have shares in Zeiss (sadly), their products do speak for themselves - and more is yet to come!”

Open your eyes to the possibilities of perfect eyesight with a professional and passionate team. Request a referral to see Dr Moorthy today.

APPLYING THE LATEST OPHTHALMOLOGIC ADVANCEMENTS AND LEARNING

Leading Technology. Expert Advice. Personalised Care.

Dr Sonia Moorthy is an Adult and Paediatric Ophthalmic Surgeon, and the latest Children's Eye Specialist on the Sunshine Coast.

Specialisms at a glance: • Cataract surgery and Advanced technology lenses • Strabismus Surgery • Paediatric Ophthalmology • Laser treatment for glaucoma

Dr. Sonia Moorthy

• Injections for macula disorders • Pterygium surgery with graft • Lid biopsy, blepharoplasty, ectropian repair

Unit 1, Nucleus Medical Suites, 23 Elsa Wilson Drive, Buderim Email concierge@eyehub.net.au | Web www.eyehub.net.au Please call to enquire phone 5220 8990 69

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Conscious Life Holistic Wellness Festival returns to the Sunshine Coast! Georgia Beard meets the enlightened mind behind the expo and her lineup of life-changing seminars, workshops and experiences.

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ccording to Laura Di Mambro, living a conscious life means surfacing from the unbroken stream of daily existence. It means breathing air you never knew you needed. You develop an awareness of your own being and the others around you – and then you listen to them.

As the founder of Conscious Life Events, Laura has practiced this mindful approach to living since 2011. In her childhood, she was always intuitive and interested in spirituality. But a series of traumatic events in her adult life ended with a moment of spiritual awakening.

“Something inside me came alive,” she said. “Energy and life filled my soul, and there was purpose and everything about life made sense.”

After this transformational experience, Laura has lived in tune with her physical and mental needs. When she started receiving intuitive visions of holistic and spiritual communities, she reacted.

Laura put her career in architecture and interior design on hold to reach like-minded people living esoteric lifestyles. The response was greater than she anticipated.

What started as humble gatherings over coffee became the Conscious Life Holistic Wellness Festival, a weekend celebrating holistic health and wellbeing, alternative medicine and personal development.

The expo invites local communities to connect with small businesses in the Hello Sunshine Magazine

Laura Di Mambro

holistic and spiritual sectors for education and rejuvenation. After two challenging years, Conscious Life Festival returns to inspire, empower and transform lives from 2 to 3 July 2022.

“It’s not just an exhibition,” Laura said. “It’s an experience.”

Held at Venue 114 in Bokarina, the program is overflowing with workshops, seminars, meditations and intuitive readings – not to mention more than 100 exhibitors specialising in kinesiology, hypnotherapy, astrology, numerology, crystals and more.

Visitors can discover new and alternative health modalities in the exhibition halls before settling in for a series of seminars with industry leaders, practitioners and healers.

Hear from Dr Sandeep Gupta, specialist general practitioner of integrative medicine; Dr Espen Hjalmby, quantum 70

healer, conscious business mentor and ‘soulpreneur’; nationally renowned psychic medium Amanda De Warren; numerologist and spiritual teacher Sarah Yip; crystal specialist Bryony Gamble and so much more.

There is also plenty of opportunity to organise and rest your mind with meditations and sound baths in the outdoor market space. In between sessions, visit the courtyard to soak up back-to-back live music and tuck into organic, diet-healthy snacks and sips.

But Conscious Life Festival isn’t only for the wellness warriors and spiritual gurus! Laura welcomes anyone willing to explore lifestyles beyond their everyday periphery.

There’s abundant space for families too, with an extensive kids’ program to entertain and educate the little ones after all, it will be during the school

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holidays. Two dedicated areas will feature kid’s workshops, yoga classes, sound healing sessions and more.

As holistic and spiritual lifestyles become less of a trend and more of a movement, Laura is confident these modalities are here to stay. They transform mind, body and soul and produce real results for health conditions when modern medicine won’t work.

“There’s a place for western medicine, but there’s also a place for alternative medicine and a combination of both,” she said. “Conscious Life Events is here to promote practitioners and experts, but also to set up individuals on the journey to creating the best life they can.

“We have the potential as individuals to create everything and anything in our life. It’s just whether we choose to do that, and whether we have the tools.”

Conscious Life Festival provides access to explore a variety of services and reputable businesses in one location.

Laura’s tribe of changemakers in holistic wellbeing, natural therapies and spirituality will be there to open your mind and balance your body and soul.

Before long, Sunny Coasters won’t be the only ones experiencing this vital transformation.

Laura has recognised a national need for mindful modalities – and easy access to them.

“I want to create new events and conferences and franchise them across Australia,” she said.

“After the two years we’ve just experienced, people are questioning whether there’s more to life.

“What’s important now is family connections, health and wellbeing.

“It’s time to get out there and help people.”

CONSCIOUS LIFE HOLISTIC WELLNESS FESTIVAL Venue 114, 114 Sportsmans Pde, Bokarina Saturday 2 and Sunday 3 July, 10am to 4pm Weekend Passes: $15 One Day Passes: $10 FREE entry for under 15 Scan the QR code for tix!

WIN! Free Weekend Pass for two!

Go in the draw to WIN one of three weekend passes for two people.

Enter at hellosunshinemag.com.au/win or keep an eye on our Facebook and Instagram.

Conscious Life Holistic Wellness Festival

2-3 JULY 2022

10.00AM 4.00PM TO

VENUE 114 Lake Kawana

114 Sportsmans Pde, Bokarina

SUNSHINE COAST QLD

Exhibitors, Seminars, Workshops, Meditations, Live Music, Healthy Food, Health & Wellbeing, Holistic Therapies, Spirituality, Personal Growth, Organic Environment, Eco-friendly + so much more!

Discover Connect Transform LIVING $10pp | $15pp weekend | Kids under 15 Free www.consciouslifeevents.com.au SMART 71

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THE IMPAWTENCE We need the unconditional love from our pets more than ever to get us through tough times, and as Jackie Hillegers discovers, they really do become part of our families and daily lives.

“A

dog is the only thing on earth that loves you more than he loves himself” – Josh Billings

Never a truer word spoken - and that applies to all our big, small, scaly or furry pets!

Kids and pets are just the best to watch interacting together – pets can help children become calmer, more patient, responsible and playful. However, it is important to think it through before purchasing a pet as it is a long-term commitment. Having to surrender a pet can be hard for you and your family, stressful for the animal and it puts pressure on rescue shelters to have to find them a new home.

The joys of owning a pet come with additional health benefits including companionship and unconditional love - and they can also increase

Hello Sunshine Magazine

our physical and mental health.

Dogs help us to be more active with regular walking and it’s hard not to socialise and meet new people while your dogs are sniffing each other.

Pets can also help with depression and loneliness and they sense when you need them the most, quietly coming in for a much-needed snuggle.

Patting an animal releases the feel good hormones, oxytocin and serotonin, and it can lower the body’s natural stress hormone, cortisol.

In return for all these health benefits our pets need regular food, water, shelter and exercise which is a small price to pay for that happy dance your dog gives you when you walk through the door each day.

The great thing about pets is - there is such a wide variety with different shapes 72

The joys of owning a pet come with additional health benefits including companionship and unconditional love - and they can also increase our physical and mental health. and sizes to meet your needs.

There is nothing like a contented cat purring on your lap to make you forget your woes.

If you live in an apartment – fish can

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or depressed. They really are the most loyal and loving friends you can ever have and some pets play such a big part of our lives they become part of the annual family photo or Christmas card.

Pets are so under-rated for their ability to naturally reduce stress and anxiety in our daily lives, so when you are having a bad day just look your pet in the eyes and the love you see staring back at you will melt your heart in no time.

PET PERKS

be extremely calming to watch and being a previous fish owner myself, I can vouch for the fact that they can actually recognise your face and get quite excited at feeding time.

On the other end of the scale, horses can be therapeutic and calming and if you don’t have space or time for your own horse, there are places that offer

Equine Therapy which can remove the pressure of owning a pet.

Small pets such as lizards, birds, rodents, guinea pigs or snakes offer a similar emotional connection as dogs or cats, and can also help with depression and stress.

Animals can pick up on your moods, they can tell when you are sick, anxious

• Pets do not judge us • They love us for who we are • They give us their time and attention willingly and unconditionally • They look at us with love (especially when hungry!)

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WINTER 2022

18/5/22 4:13 pm

SPIRITED

WALK RIGHT IN BILLY WEARS: Blazer button up neck knit, Polo Ralph Lauren corduroy pant, Wild Rhino boots, Myer - all from Sunshine Plaza, 1300 112 460; and Culture camouflage coat from OV Boutique, 5479 4505 BECK WEARS: Mos Mosh skirt, top and puffer jacket, Estilo Emporio sneaker from OV Boutique, 5479 4505

Hello Sunshine Magazine

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WEAR IT OUT

SPIRITED

WINTER OUTERWEAR

H

ello Winter – we meet again and this year we come prepared with the hottest outerwear to keep us cool (and warm).

I love that limited time of the year on the Sunshine Coast when we can layer up and play with coats and jackets. This year I am delighted to announce the long-awaited return of the waistcoat and we are wearing them in velvet, corduroy and plaid. As we explore the garments we should wear in winter, I hope you enjoy the standout puffer, kimono, pleather and raincoats I have discovered, the coats that serve as snuggle buddies and the layers that lie beneath.

Our winter fashion editorial was shot at Sunshine Plaza where fashion is only a tiny part of the offering at this shopping, entertainment and dining precinct.

As always, I have scoured the best local boutiques and also included some new labels in our editorial. It is very important to us at Hello Sunshine Magazine to support our local boutiques and designers but also introduce the emerging superstars in the industry like Zia Lozan and new to brands to our shores like Nocturne. Be the first to see these labels on the following pages of winter fashion curated for the Sunshine Coast by local lovers of all things fashion.

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2

INTERESTING INTIMATES Prima Donna I Want You Full Cup bra and boy short, Lady Bird Noosa, 5455 4070

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STATEMENT SUNNIES

Res Rei Begonia sunglasses, Eyes on Buderim, 5477 0293

3

FABULOUS FRAMES

Boz Lou Lou Frames, Hammond Optometry, 5476 2333

WINTER 2022

SPIRITED

Hello Sunshine Magazine

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SPIRITED

STAIRWAY TO SUNSHINE BECK WEARS: Brave and True silk swing top and skirt, Belle Collective and Co, 0407 762 436; Black ankle boots, Hill Top Toes, 5442 9326

BILLY WEARS: Calvin Klein suit, Blaq floral print shirt and trench coat, Maddox brown leather belt, Aquila leather boot, Myer - all at Sunshine Plaza, 1300 112 460

WINTER BOOTS AND SNEAKERS AVAILABLE NOW

Shop 7, Mayfield, 127-133 Main Street, MONTVILLE Phone 5442 9326 HillTopToes

HILL TOP TOES 77

WINTER 2022

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FASHION FIT BECK WEARS: 70s Muse Velvet vest, Annie blouse, Chloe skirt and blazer, platform Mary Janes from Dangerfield, Sunshine Plaza, 5443 4027 BILLY WEARS: Serpent print shirt, pants, belt and Bookworm corduroy jacket from Dangerfield, Sunshine Plaza, 5443 4027 LOCATION: Dangerfield, Sunshine Plaza

SPIRITED

AWARD WINNING JEWELLERS

To Love, To Remember “TO HOLD & TO HAVE”, FOREVER.

We believe in making and offering the finest quality jewellery that is as lovely and unique as you are.

HIGH ROPES BILLY WEARS: Jag track pant, hoodie and parker, Tommy Hilfiger cross body bag from David Jones, Sunshine Plaza, 13 33 57 LOCATION: Next level High Ropes, Sunshine Plaza 98 King Street, Buderim | 5477 0561 shop@toholdandtohave.com.au www.toholdandtohave.com.au

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WINTER LOOKS BRIGHT BECK WEARS: Keshet Design Bae tunic dress, cord Hendrix crop jacket and felt hat from Uncle George, 5474 5871

SPIRITED

BECK WEARS: Peacock Bloom kimono style jacket and wrap dress by Zia Lozan and clip on earrings from Uncle George, 5474 5871 LOCATION: Riverwalk, Sunshine Plaza

UN C L E

G E O R G E

NOOSA Shop 4, Seahaven Resort, 13 Hastings Street T: 5474 5871 MAROOCHYDORE Ground Floor, Sunshine Plaza T: 0432 230 461 81

EASY SHOPPING ONLINE

www.unclegeorge.com.au WINTER 2022

SPIRITED

SPIRITED

PANCAKES ANYONE? BECK WEARS: Jag knit skirt and top, Nude Lucy cropped puffer coat, Alias Mae boots and Marc Jacobs tote from David Jones, Sunshine Plaza, 13 33 57 LOCATION: Pancake Pantry, Sunshine Plaza

PIPE LIFE BECK WEARS: one-shoulder crop and wide leg pant, Louenhide bag from Belle Collective and Co, 0407 762 436 LOCATION: Promenade, Sunshine Plaza

Your one-stop emporium for all things

LUXURIOUS & DECADENT

UNIQUE BOUTIQUE STORES Montville 1-2/166 Main Street Mooloolaba The Peninsular Resort, 13 The Esplanade 0407 762 436 | bellecollectiveandco.com.au 83

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Hello Sunshine Magazine

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SPIRITED

INKED BECK WEARS: Printed over-sized raincoat and cut out bodysuit by Nocturne LOCATION: Celebrity Ink, Sunshine Plaza

Travel near or far in style with OV Boutique

OV Boutique Shop 4, The Dunes, 27 Cotton Tree Parade, COTTON TREE

ovboutique.com.au

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WINTER 2022

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STATEMENT EARRINGS DESIGNED IN NOOSA @worldofwackercollective #wow

MORE THAN A MAGAZINE

Print | Digital | Social | Podcast | Events

Connect with us on our digital platforms and stay up-to-date with what’s happening across the Sunshine Coast plus giveaways, ticket releases and all things SAVVY, SURPRISING and SPIRITED.

@hellosunshinemag www.hellosunshinemag.com.au

Hello Sunshine Magazine

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SPIRITED

TGIF BECK WEARS: wide collar patent faux leather jacket and high waisted mini skirt

by Nocturne LOCATION: TGIFridays, Sunshine Plaza

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WINTER 2022

BEHIND

SPIRITED

THE SCENES With everything under the sun at Sunshine Plaza we had countless location options from coloured pipes to high ropes. For Beck and Billy this was their first foray into the fashion model life and I am sure you’ll agree they nailed it!

Assistant Georgia Beard @georgiabeard57 Models Beck Lee @beck_lee_art Billy Edmunds @billyedmunds Photographer Lauren Biggs @laurenbiggslbph Hair & Make Up Artist Justina Simone @justina_simone

Team timed selfie

Coloured pipes – we had so many great locations to shoot

Billy strikes a pose on the high ropes course Hello Sunshine Magazine

Creative Director Carlie Wacker @worldofwacker

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MEET THE TEAM

Editor Carlie can add professional shoe fitter to her resume

SPIRITED

DIAMONDS OF

D ISTI NC TION

Idar-Oberstein ∙ 1933

Fine Jewellery Design & Manufacture

Argyle

G steps in to help check lighting and angles – what a gorgeous model she makes too

Pink Diamond Specialists

Carlie, the wannabe model

ADRIAN G. SCHULZ 3 Generation Qualified Designer & Manufacturing Jeweller JAA Accredited Master Jeweller rd

Noosa - 2/18 Hastings St, 07 5324 0138 Buderim - 19/29 Main St, 07 5445 5709

So much colour between Justinas epic ink and Beck in the Nocturne rain coat 89

WINTER 2022

EXPERT D

id you now that one Australian loses part or all of their vision every 65 minutes?

s e y E

That’s so scary as someone who has noticed a decline in sight since turning 45 years of age. Truth be known, I needed help with reading small print from age 40 and when I struggled to read the small print on packets or shampoo bottles I truly freaked out.

Finding an optometrist wasn’t hard though as I’d heard people talking about Hammond Optometry. I booked in and haven’t looked back.

Stephen and Deborah Hammond have strong optical game with almost four decades in optics and more than 22 years running their own business.

Hammond Optometry is Sunshine Hello Sunshine Magazine

Deborah and Stephen Hammond

Looking for an optometrist that has an eye on your vision and fashion needs?

Carlie Wacker discovers the A-team of eye health in Nambour.

Coast and Hinterland retail royalty with a strong community presence and loyal clientele.

Optometrist Stephen graduated from QUT in Brisbane, has a Graduate Certificate in Ocular Therapeutics and has worked in Nambour since 1991. It was his reputation that first drew me in.

People travel from all over the Coast to see Stephen for his gentle and warm approach and his exceptional knowledge.

Deborah is the face of fashion frames and fabulousness at Hammond Optometry. With over 25 years expertly matching frames for clients, she knows what works and buys some of the best brands and styles in the region.

When I quiz her on what inspires her buying, she said everything needs to fit 90

perfectly, feel great and be of the highest quality.

“I think about our patients’ needs and will look for something different for our clients,” she said. “I’ve really gotten to know and understand what they like.”

She gets it right every time by the way, I trust her to point out styles and shapes I may not usually go for and my glasses are always conversation starters when I wear them.

It’s so important to trust that your optometrist will get the lens and frames right as every eye and face is different.

It’s sunglasses all year round in our climate and Deborah has sourced some amazing ranges. When it comes to the best for eye protection however she swears by Maui Jim Sunglasses.

SAVVY

PHOTOS: MEGAN GILL

...one Australian loses part or all of their vision every 65 minutes...

“We were one of their very first retailers in Australia when we first opened our practice,” Deb says. “I love the optical quality and protection of their lenses along with their fantastic customer service.”

There are many collections to choose from with Frost, LA Eyeworks, JF Rey, Boz and many more and I know from my experience that you will get honest advice at Hammond Optometry.

“Our clients appreciate professionalism and trust that we will provide them with the best solutions for their eyecare needs,” says Stephen.

“We offer comprehensive eye examinations; diabetic, macular degeneration and glaucoma care; contact lens fitting and myopia control contact

lenses as well as specialised children’s eye testing.”

Deborah said the Hammond Optometry team were a key part of the business.

“We have the amazing Angela our experienced and highly valued Optical Dispenser, who also plays an important role in our frame purchases; the lovely Rebecca who has worked for Hammond Optometry for many years and has come out of retirement to assist us while we are busy; and optometrist Tracy, who specialises in children’s vision and diabetic patient care - and we couldn’t do without them,” she said.

I call them the A-team of eye health.

So, ‘eye’ suggest you ‘see’ the team for a sight check soon - and don’t forget sort your sun protection needs.

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SAVVY

IN THE

e m a r F

From teaching high school to keeping an eye on high fashion Carlie Wacker chats with the face behind the frames at Eyes On Buderim.

Name Kim Bohl Business Eyes On Buderim

Eyes on Buderim feels like home.

How did the business begin?

We pride ourselves on taking time to get to know our patients, by providing longer eye examinations and one-on-one frame consultations.

As a former high school teacher now high fashion frame buyer, what do you love about your job?

I love looking for beautiful frames and sunglasses and then seeing them on our clients. It is a joy to see people genuinely excited about getting a beautiful new pair of glasses.

My staff and I love helping them find the perfect pair of glasses and take great care and pride in choosing something beautiful and functional.

I also love that we are a family

Hello Sunshine Magazine

PHOTOS: MEGAN GILL

My optometrist husband, Graham and I opened Eyes on Buderim in January 2013 with the vision of creating a warm, welcoming and homely space that offered a complete client experience from state-of-art technology eye examinations to personalised lens and frame selections.

business. I get to work with my husband and my wonderful staff every day.

Being a family business also means that we offer a more personalised service and make decisions that suit our patients.

We meet regularly in store with brand representatives from around the world to carefully select quality eyewear with a mix of fashion, function and style.

What inspires your stock purchases?

I am inspired by our patients and what they want and need so they are always top of mind!

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Sunshine Coast clients love colour and I adore selecting unique frames, sometimes with a particular person in mind.

I buy based on brand stories too.

Supporting Australian and family-run businesses is very important and I seek suppliers with beautiful products that are a little bit different and unique and, most importantly, backed up by quality and great after sales support.

We have some products with beautiful brand stories, some that have been family run and owned for generations.

SAVVY

THE LATEST IN EYECARE + EYEWEAR Helping you find the Perfect Pair of Designer Frames and Sunglasses

Some of our families have been seeing Graham since he first started as a young optometrist on the Sunshine Coast 30 years ago.

Graham and Kim Bohl What do you enjoy most about living and working on the Sunshine Coast?

The Sunshine Coast was my dream location when I moved here 28 years ago and it still is today.

I love the beaches, the hinterland, the parks, walking paths and most of all, the wonderful community. The village atmosphere in Buderim is so special and we are very fortunate to be a part of that.

What advice can you share with fashion start-ups and retailers?

Get to know your market, plan to succeed, be confident with what you offer and try not to compare yourself with others. Source suppliers with a good reputation who offer good after-sales support and seek out fabulous staff who share your values and passion.

What styling advice do you have?

How would you describe your patients and clients?

We see a diverse mix of ages and people see us as much for fashion as eye health. Our optometrist Graham is clinically trained and manages many eye health conditions. Some of our families have been seeing Graham since he first started as a young optometrist on the Sunshine Coast 30 years ago.

It is really a joy to have such a wonderful patient mix from young children to the elderly, we love seeing our patients when they come in.

Wear what you love and know your own style. We offer a one-on-one frame selection for every patient so are very happy to offer advice and help… it’s what we love to do!

FAVE FIVE

Shop 7, Middy’s Shopping Complex 29 Main Street, Buderim OPEN 9am to 5pm Monday to Friday 9am to 11:30am Saturday

Fave Colour: Blue Fave Accessory: Sunglasses Fave Hobbies: Walking my dog Humphrey, Pilates and being creative with fabric, textiles and paint Fave Drink: Champagne Fave Food: Italian

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www.eyesonbuderim.com.au

BOOK YOUR APPOINTMENT NOW

5477 0293

WINTER 2022

5

SURPRISING

WINTER JEWELLERY EDIT

TOP

Fun and fabulous! Carlie Wacker uncovers the cool, quirky and classic pieces to keep you looking hot this winter!

Tourmaline and Diamond Dress Ring, To Hold and To Have, 5477 0561

South Sea Pearl and Diamond Bow Earrings, To Hold and To Have, 5477 0561

Diamond 18K Butterfly Pendant, To Hold and To Have, 5477 0561

Green Amethyst Rose Gold Stud Earrings, To Hold and To Have, 5477 0561

Gemstone Collideascope earrings, To Hold and To Have, 5477 0561

18k White Gold and Diamond Ring with a 1.09ct Lightning Ridge Crystal Opal, Opals Down Under, 5494 5400

18k White Gold and Diamond Ring with a 0.65ct Coober Pedy Crystal Opal, Opals Down Under, 5494 5400 14k White Gold and Diamond Pendant, featuring 6.68ct Queensland Boulder Opal, Opals Down Under, 5494 5400

Hello Sunshine Magazine

14k White Gold and Diamond Ring with 0.89ct Coober Pedy Crystal Opal, Opals Down Under, 5494 5400

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14k White Gold and Diamond Pendant, featuring 2.22ct Lightning Ridge Black Opal, Opals Down Under, 5494 5400

SURPRISING New Circle of Life Collection featuring a stunning mix of Australian Argyle Pink and White Diamonds, perfect pendant for your special day, Maleny Jewellers, 5494 3477

Fall in love with the new cutting-edge Tantalum Wedding Ring collection made for you at Maleny Jewellers, 5494 3477

Spectacular Trilogy Engagement Ring featuring 1ct D Colour White Argyle Diamond set with two 14point exquisite Australian Argyle Pink Diamonds and 21 Pave’ set White Argyles along the shoulders, Maleny Jewellers, 5494 3477

Honour your commitment with a ring that will last a lifetime! Find your ideal profile, and finish to customise your perfect ring. Available in all purities, 9ct, 14ct,18ct & Platinum, Maleny Jewellers, 5494 3477

Elegant and Timeless 2ct Platinum Talon Claw Set Oval Solitaire Engagement Ring handmade by Maleny Jewellers, 5494 3477

SPECIALISING IN BESPOKE ENGAGEMENT RINGS, WEDDING BANDS & FINE JEWELLERY REPAIRS & RESTORATIONS - ONSITE WORKSHOP - CAD & HANDMADE DESIGN QUALIFIED DIAMOND EXPERTS - ARGYLE PINK DIAMOND SPECIALISTS

VISIT OUR SHOWROOM OR BOOK AN APPOINTMENT Phone 5494 3477 Shop 4, Riverside Centre, Maple Street, Maleny | malenyjewellers.com.au 95

WINTER 2022

SURPRISING 18ct yellow and white gold pendant featuring a 4.90ct swiss blue Topaz, on an 18ct yellow gold omega necklace, Diamonds of Distinction, 5445 5709

18ct white gold ring featuring channel set princess cut diamonds, Diamonds of Distinction, 5445 5709

18ct white and rose gold cluster ring featuring a 1.01ct oval cut Madagascan sapphire, 0.14ct round cut teal sapphire, Diamonds of Distinction, 5445 5709 18ct yellow and white gold ring featuring a 2.09ct deep green tourmaline, Diamonds of Distinction, 5445 5709

381ct Strand of graduated Round Cabochon Columbian Emeralds with pyrite, Diamonds of Distinction, 5445 5709

5

WINTER JEWELLERY EDIT

TOP

18kt White Gold Diamond and 17.5ct Tanzanite Ring, Antiques and Possibilities, 5372 8838

18kt Yellow Gold Flat Fancy Link Bracelet, Antiques and Possibilities, 5372 8838

14kt Yellow, Diamond and Yellow Topaz, Antiques and Possibilities, 5372 8838

18kt Yellow Gold and Orange Coral Pendant, Antiques and Possibilities, 5372 8838

Hello Sunshine Magazine

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14kt Yellow Gold Garnet Cabochon Earrings, Antiques and Possibilities, 5372 8838

SURPRISING

Gorgeous Green Handmade Ayala Bar Necklace, Avenue J, 5444 4422

Unique Victorian Pique Locket & Tortoishell Chain, Avenue J, 5444 4422

Exclusive & Beautiful Australian Pink Argyle Diamond & White Diamond Large Hoop Earrings, Avenue J, 5444 4422

French Victorian Silver Fancy Link Bracelet with Rectangular Silver & Rose Gold Charm, Avenue J, 5444 4422

Amazing Large Art Nouveau Enamel Butterfly Brooch / Pendant, Avenue J, 5444 4422

Sue Gaylard - OWNER

Victorian Gold Locket $1,995

Victorian Gold Garnet Earrings c1875 $4,750

Victorian Maireener Shell Earrings P.O.A.

Art Deco Diamond Cluster Earrings $9,700

Art Deco Handmade Diamond Scalloped Edge Ring $4,900

www.

avenuejjewellery .com.au

SHOP 14, ZANZIBAR RESORT MOOLOOLABA ESPLANADE P: 07 5444 4422 E: info@avenuejjewellery.com.au 97

Visit Online Shop Here

WINTER 2022

SURPRISING

e p o c s o Kaleid A

OF COLOUR

Opals Down Under has steered the opal industry on the Sunshine Coast since 1985.

Speaking with master artisan Scott Coggan, Georgia Beard reveals the secrets of opal artistry from the outback opal fields to the showroom, just off the Bruce Highway.

Scott Coggan

Scott’s team at Opals Down Under know once he enters the opal-cutting zone, no one can speak to him until he comes out. The art of orientation – revealing the finest colour and pattern of an opal – requires absolute focus. All it takes is a grind in the wrong direction to turn a $1000 stone into a $100 stone.

“Nature gives you the shape,” Scott said. “I take what nature provided, trim it and refine it into the best quality stone.

“Opal cutters like myself are called artisans because we’re using a flair or an artistic value to get an end product.”

Opals Down Under have laid opals in a variety of frames, from engagement rings to knife hilts to guitars – any jewellery inlay you can think of and beyond.

“One of my greatest joys is seeing a stone that I’ve cut - and either I or our jeweller have designed - made into a finished product and then seeing a joyous reaction from the client,” Scott said.

For more than 35 years, Scott has known the delights and disappointments of the opal industry.

Hello Sunshine Magazine

As the Director and Opal Artisan at the iconic Opals Down Under, he spends most of his time bartering for raw opals in the outback mines and cutting his opal stock for sale back in his studio just off the Bruce Highway in Glenview.

PHOTOS: MEGAN GILL

W

hen Scott Coggan holds an uncut opal to his diamondsintered saw, the world beyond his workroom blurs. All he can see is the seam of iridescent blue running through a piece of ironstone, and the hidden face waiting to be exposed.

Scott’s journey with opals began in the 1980s, when he and his father travelled to Winton for work in the boulder opal fields. After he experienced the thrill of discovering precious opal, he taught himself the art of cutting.

In 1990, his work brought him to Immo and Louise Stein, the founders of Opals Down Under. After subcontracting his cutting skills, he helped manage the business and eventually took over ownership in 2017.

“One of my favourite parts is dealing with the opal miners,” Scott said. “I’m quite a reserved sort of person. I don’t like to get in people’s faces but when you’re dealing with opal miners oneon-one, they can be overbearing in negotiating prices.

“But I still enjoy the adrenalin rush of the buying process.

“People say I’m a gambler. But I’m not. I take calculated risks. I use my gut and past teachings to help me negotiate a price or analyse a piece of opal.”

The real risk happens out on the opal fields. From autumn to spring, miners travel to outback Queensland, New South 98

Wales and South Australia and live off-grid in congregated camps – caravans at best and corrugated iron sheds at worst. Their rough existences depend on striking it rich in the mines.

The supply of raw opal is decreasing, but not for lack of stone.

One of the industry’s greatest challenges is encouraging younger generations to learn from the ageing miners and dig up their own fortunes – drilling mine shafts, searching for opal-bearing strata and revegetating the land once opals have been extracted.

Opal fields such as Quilpie, Lightning

SURPRISING

Ridge and Coober Pedy sit on the shoreline of an ancient inland ocean, once filling the Great Artesian Basin around 100 million years ago. As water moves over sandstone, it collects silicon dioxide and deposits a silica solution into underground cracks and crevices. This solution solidifies into a gel, leaving behind precious opal.

Store Manager Rhys Fox said while a large portion of precious gems needed faceting, polishing, and external light before they displayed colour, opals produced a unique play of colour the moment they emerge from the ground.

Between trappings of stone, the whole colour spectrum catches fire. Boulder opal, black opal and white opal contain infinite hues and patterns – the cutter’s job is deciding which section of the stone to intensify.

Once Scott exposes the opalescent seam, he chooses the side for the opal’s face and shapes the stone for a balance in colour and pattern.

“There’s a myriad of things that can go wrong underneath the skin,” Scott said. “There could be a sand spot in there or a crack running through it. A professional cutter has an understanding and a restraint, knowing they can only grind to a certain point, and that’s as good as it’s going to get.”

AS UNIQUE

as you are.

Released from the rough, carefully shaped, and polished to perfection.

It's rare, it's precious and utterly unique.

There will never be another one like it.

We know that what we do is something very special because there is nothing quite like the moment when an opal captures your heart.

See the full collection in-store or online .

Content with the shape, Scott refines and polishes on three grinding wheels. Hunching over, squinting through magnifying glasses, wearing a mask to protect his lungs from silica dust – it’s all worth it for the final product.

@opalsdownundersc

After refining, an opal’s value increases dramatically from its original state. While other jewellers may receive stones already cut and processed, Opals Down Under purchases cheaper rough opal to cut with a personal finesse, offering the customer access to quality opals at lower prices.

Open 7 Days

11 Ballantyne Ct, Glenview QLD 4553 (07) 5494 5400

opalsdownunder.com.au

“A lot of emotion goes into buying opal,” Scott said.

“Forget about the value – it’s the uniqueness and the feedback clients get from a particular stone, whether it’s the colour, the pattern or the brightness.”

Scott plans to remain in the opal industry for the rest of his life, weathering struggles and meeting demands as they come. It’s not surprising – every day, he holds a rainbow in his hands and still feels the rush.

Now accepting

“To me, opals are nature’s artwork,” he said.

“We’re just releasing it.”

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SPIRITED

Ebony Busk in her studio, photo by Warwick Gow.

ART WITH

e d u t i Att

Michael Brennan explores the work of this year’s winner of the 40 Under 40 Exhibition, Ebony Busk.

I

n the last issue of Hello Sunshine Magazine, I gave a wrap up on the explosion of fresh creativity that is The Bentleys 40 Under 40 Exhibition at the Butter Factory Arts Centre in Cooroy.

There were so many exciting new artists to be discovered with First Prize awarded to Caloundra-based artist, Ebony Busk.

Her one-and-a-half by two-metre canvas, titled Jackson, splodged and pushed paint with a casual kind of gesture that at once summarised the fall of light and the structure of the space she depicted, while nailing a kind of detached coolness in the subject of a Hello Sunshine Magazine

skater who redefines the usefulness of the civic arena he finds himself in.

Busk paints figures and scenes with an immediacy that makes you feel like you were there. Capturing snippets of youth culture – skateboards and share houses; backyard beers and shared cigarettes – her canvases combine photographic distortion with classical compositions in a way which elevates stolen moments and celebrates beauty, intimacy and vulnerability.

Busk typically uses an alla prima approach to her painting, which really just means she paints wet paint into wet 100

Jackson

Dissociation

SPIRITED

PRUDENCE COBURN

Jess

...Busk’s paintings hit us front on with a cultural realism, relevance and generational insight that’s too often dismissed by those who weren’t invited.

Prudence Coburn is an Australian Contemporary Artist who finds inspiration in her surrounding landscape and environment.

Behind each of her artworks lies the intention to expose the complexity and beauty within nature

prudencecoburn@gmail.com | prudencecoburn.com

EVERYONE HAS A STORY. Conversations

paint. But this way of working compounds the sense of immediacy and the feeling that her subjects and scenes are little more than candid moments captured on the fly.

There’s something more to Busk’s paintings though. While the look and feel of the once-removed eye of a camera frames Busk’s work with an almost documentary-style aesthetic, the subjects she turns her attention to are not, themselves passive – regardless of their often nonplussed demeanour.

FROM THE SUNSHINE COAST AND NOOSA

Attitude and activism course through their posture, their clothing and the spaces they occupy. These are people on the cusp of asserting themselves on the world and they’re not going to settle for the legacy we’ve left for them if it doesn’t suit their vision for how things should or could be.

MORE THAN 100 CONVERSATIONS TO BE DISCOVERED — NEW STORIES WEEKLY

Combining a bold use of colour – both monochromatic and complimentary – with a dramatic use of light and shade, Busk’s paintings hit us front-on with a cultural realism, relevance and generational insight that’s too often dismissed by those who weren’t invited.

Including: Mark Webber • Katie Noonan • Caroline Hutchinson • Matt Golinski • Tony Kelly • Wes Carr • Harri Jones • Professor Christian Hamilton-Craig and more...

They are paintings very much of a specific time – both in the broader sense of history and in the artist’s life. These kind of works would seem inauthentic if they were painted by someone older. It will be interesting to see how Busk directs her gaze as she moves into the next phases of her practice.

Definitely one to watch. @ebonybusk_art

And all good podcast platforms www.innoosamagazine.com.au www.hellosunshinemag.com.au @conversationsinnoosa

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SPIRITED

ARTS RADAR A new season brings exciting new exhibitions and the Sunshine Coast’s galleries, studios and arts centres have something for everyone!

USC ART GALLERY UNTIL 6 AUGUST LYNDON DAVIS: DJAGAN YAMAN

Born and raised on the Sunshine Coast, the work of First Nations artist Lyndon Davis represents his deep connection to Country. The exhibition brings together painting, objects, moving image and sound to consider the way Davis’ practice is grounded in communicating the importance of custodianship and caring for Country.

time to consider how Millar Baker uses photography and storytelling to re-author history and assert the authority of memory and experience across generations.

90 Sippy Downs Dr, Sippy Downs Ph: 5459 4645 www.usc.edu.au/art-gallery

CALOUNDRA REGIONAL GALLERY UNTIL 26 JUNE THERE AND BACK AGAIN

UNTIL 6 AUGUST HAYLEY MILLAR BAKER: THERE WE WERE ALL IN ONE PLACE

From 2016 to 2019, cross-cultural artist Hayley Millar Baker produced five photographic series affirming Aboriginal experience and culture in a complex image narrative of place, family, identity and survival. This exhibition brings these five bodies of work together for the first

ART SCHOOL CO.

Home to the creative soul, Art School Co. is a new destination for fine art supplies and art classes. Directed by award winning artist Jess Le Clerc, Art School Co. guarantees the best priced art supplies on the Sunshine Coast.

The Zone, 32 Wises Road, Buderim Phone 0491 756 172 artschoolco.com Hello Sunshine Magazine

Explore Jennifer’s shields as a metaphor for strength and protection through to Joanne’s distinctive linear patterning symbolising her deep spiritual connection to the river. Attend the launch on 30 June from 6pm to 8pm!

26 AUGUST UNTIL 16 OCTOBER

FEELING OF THE PLACE: FROM HERE TO

Lyndon Davis, Beeyali

and Joanne Currie Nalingu (Gungurri).

A deep insight into the extraordinary making of one of the Sunshine Coast’s favourite artistic travellers, Rex Backhaus-Smith. With works drawn from private and public collections, this exhibition examines the depth and breadth of Rex’s art and follows his expeditions from his early landscapes of outback towns to vivid works from trips to the top end to his own backyard.

SUNSHINE COAST ART PRIZE 2022 EXHIBITION

This dynamic visual arts award reflects outstanding contemporary 2D arts practice in Australia. Now in its seventeenth year, the exhibition presents the remarkable finalist works by established and emerging artists from across the country. Presented in partnership with Horizon Festival.

22 Omrah Avenue, Caloundra Ph: 5420 8299 www.gallery.sunshinecoast.qld.gov.au

1 JULY UNTIL 21 AUGUST VEILED HISTORIES: WORKS BY LEADING FIRST NATIONS ARTISTS

In celebration of NAIDOC, this curated collection of works honours two extraordinary First Nations visual storytellers, Jennifer Herd (MBarbarum)

DEFINE ART Local Artisan Collective showcasing and supporting our talented and amazing Sunshine Coast artists and creatives.

Everything in our store is hand made here on the Sunshine Coast.

Shop 91/1 King Street, Cotton Tree Phone 0437 141 786

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Jennifer Herd, Classic target (detail), 2020, archival ink on 320gsm Sihl paper

JENNIE RUTZ Exploring contrasts and contradictions in women’s lives.

Acrylic paintings, prints, and framed prints, retail and wholesale. www.jennierutz.com jennierutzcom

SPIRITED

15 JULY UNTIL 20 AUGUST ROADSIDE ATTRACTIONS

This exhibition is a collection of recent and retrospective works depicting the ephemeral world of traveling shows, roadside vendors, itinerant workers and entertainers.

Drawn from artist’s Jeff Manning’s work with puppetry, music, carnival workers and various entertainers including circus performers, magicians and musicians.

26 AUGUST UNTIL 24 SEPTEMBER

Jeffrey Manning, Escape Hatch, Acrylic on canvas

THE C WORD

MAROOCHYDORE LIBRARY ARTSPACE

Culture, Crisis, Comfort, Confusion, Cloak, Concealment, Cocoon, C… The C Word has as many understandings as the individuals who encounter it.

UNTIL 18 JUNE COASTING…

The artworks in Coasting… are about the free and easy lifestyle, and also the Sunshine Coast beaches and the perfect waves that have broken on them for millennia.

Kim Schoenberger takes this ambiguity and melds it into forms and structures that interrogate the societal stasis wrought by a global phenomenon.

80 Howard Street, Nambour www.theoldambulancestation.com

UNTIL 30 JUNE FEATURED ARTISTS

Immerse yourself in Tara Spicer’s enduring, self-contained innocence and contentment; discover the journey of women in current society with Jo Cook; explore the natural form and colours of the environment and landscapes with Wayne Clayton; experience Lorissa Manner’s expression of human stories and the beauty of landscapes; and witness Rachel Pedrana’s aerial photography capturing mesmerising fractal patterns and colours in nature.

2 Stevens Street, Yandina Toni – 0414 687 895 Alicia – 0437 141 786 www.stevensstreetgallery.com.au

BUDERIM CRAFT COTTAGE 9 JULY WINTER OPEN DAY & SILVERSMITH’S SALE

22 JULY UNTIL 31 JULY

44 Sixth Avenue, Maroochydore Ph: 5475 8989 www.gallery.sunshinecoast.qld.gov.au/ Exhibitions/Maroochydore-Artspace

NEEDLEWORK PATCHWORK & MACHINE EMBROIDERY EXHIBITION

11 AUGUST UNTIL 14 AUGUST ART EXPO 2022

OLD AMBULANCE STATION

Art Expo 22 reflects the broad styles, media and techniques used by the members of the Painting Group. Join the Craft Cottage to browse their exciting range of artworks and be delighted by the diversity and prices of their paintings.

UNTIL 9 JULY RUMINATE

Ceramicist Paula Bowie uses clay as her medium using found ochres, handmade slips, terracotta, white clays, and coloured oxides. She showcases ceramic pieces, usable vessels, free form wall art and installations to represent her love for geological rock formations.

STEVENS STREET GALLERY

5 Main Street, Buderim

Paula Bowie, River of Gold - Trio of Vessels, 2021

Ph: 5450 1714 www.buderimcraftcottage.com.au

We love art at Hello Sunshine Magazine, and so do 90,000+ our readers.

THE ART HUB

TARA SPICER

Join one of our local artists at Sunshine Coast’s original Paint & Sip studio.

You will feel right at home as you paint, sip and have some fun. Sessions are all BYO drinks & nibbles. Ages 18+.

Tara calls to the wild at heart, the daydreamers and the escape artists. Her art immerses the viewer in worlds of childhood wonder, enduring innocence and self-discovery. tara@taraspicerart.com Phone 0417 231 350 taraspicerart.com

The Strand, 19b-11 Bulcock St, Caloundra Phone 0447 799 878 thearthubsc.com.au

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BE PART OF OUR ART DIRECTORY Artists, art galleries, art supplies and more, be included in our Art Directory for just $313.50 per edition.

BOOK ONLINE NOW FOR OUR NEXT EDITION

WINTER 2022

SAVVY

h s u l B

CAM Jungla Jaguar Bookends, Uncle George, 5474 5871

Snuggle up with this cosy collection of winter winners.

WINTER SUNSET CAM Imperio Loro candle holder, Uncle George, 5474 5871

The Urban Sofa, Eclectic Style, 5470 2946 MOR hand cream, Belle Collective and Co 0407 762 436

Handblown Murano Goblets, Antiques and Possibilities, 5372 8838 Blush glass vase, Buds on Buderim 5445 3211

French hand painted glass vase circa 1870, Antiques and Possibilities, 5372 8838

Potted dried floral arrangement Buds on Buderim, 5445 3211

Hello Sunshine Magazine

Polka dot pot, Manawee Garden Centre 5445 2406

CAM Oriente Flamingo Porcelain Stool Uncle George, 5474 5871

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Plantation rattan arm chair Eclectic Style, 5470 2946

SAVVY

l a m r o N

THE NEW HOME

The way we live in our homes has changed dramatically over the past two years. Interior designer Danni Morrison shares her design directions.

T

hese past few years have really altered our perception of things how we live, how we work and how we do life in general has changed, especially in our home life.

Dining tables have become desks, lounge rooms turned into boardrooms and to the parents navigating Zoom calls with kids at home, snaps for you!

Enter the new world of transitional home interiors where the old “multipurpose room” now has a whole new meaning. Out go the impractical but pretty pieces, allowing space only for well thought out, functional and adaptable furniture. We’ve had to pare back and it’s been wonderful, invigorating and humbling.

With the colder months upon us, winter trends have been influenced by our new desire to connect and simplify.

As an Interior Designer, I take great joy in screaming these words from the

roof tops: ‘Grey be gone and brown is back baby!’

Earthy, neutral tones have forever been at this essence of home interiors at a basic level but connecting to our homes in 2022 has taken a much more curated and focused approach.

Think meaningful, multipurpose pieces made from all natural stone or wood, teamed with structural elements oozing with texture; and bold yet warm fabrics.

Winter will see an abundance of architecturally-influenced design, statement natural pieces, well specified curves and a strong focus around planet Earth. The overall approach reaching for comfort and warmth. If the last two years have taught us anything, it’s to be grateful and patient. This goes for interiors too and whether your pieces are brand new, preloved, or a hand-medown heirloom, it’s all about the good vibes and the good juju. Whatever that means to you!

@designbydanni 105

Shop 12/7-15 Lindsay Road, Buderim Next to the Buderim Post Office

5445 3211 SHOP ONLINE

www.budsonbuderim.com.au buds.onbuderim.com.au WINTER 2022

SAVVY

Plantation rattan sofa, Eclectic Style, 5470 2946

Winter will see an abundance of natural statement pieces, well specified curves and a strong focus on the earth.

s n e e Gr WINTER

Decorative glassware, Manawee Garden Centre, 5445 2406

Hand blown green pitcher with handpainted enamel floral motifs and ruffle top, Antiques and Possibilities, 5372 8838

Tea cup, Uncle George, 5474 5871

Vintage green glass bottle, Antiques and Possibilities, 5372 8838

CAM Archivo Elefante candle holder, Uncle George, 5474 5871

Hello Sunshine Magazine

Montego solid oak Tallboy Cabinet Uncle George, 5474 5871

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s

SAVVY Scented drawer liners Belle Collective and Co, 0407 762 436

Monstera, Manawee Garden Centre 5445 2406

Tropical placemat, Belle Collective and Co, 0407 762 436

Lily of the Valley handcream, Belle Collective and Co, 0407 762 436

Vases, Buds on Buderim, 5445 3211

Floral cushion, Belle Collective and Co, 0407 762 436

Shop 10, Noosa Homemaker Centre, Thomas Street, Noosaville Phone 5470 2946 | eclecticstyle.com.au

107

WINTER 2022

SAVVY

! k c Ba

BROWN IS

Say ‘bye bye’ to grey; earthy, neutral tones in all shades of brown are back!

Nude with Flowers print

by David Bromley, Eclectic Style, 5470 2946

Fish dinner set set early 1900s Limoges, France, Antiques and Possibilities, 5372 8838

Cowhide cushion, Antiques and Possibilities, 5372 8838

Textured throw, Belle Collective and Co, 0407 762 436 Nordic bar stool, Eclectic Style, 5470 2946

Hello Sunshine Magazine

108

SAVVY

Longbeach Linen sofa, Eclectic Style, 5470 2946

Cushion, Belle Collective and Co, 0407 762 436

Jug and vase, Buds on Buderim, 5445 3211

Planter Pot, Manawee Garden Centre, 5445 2406

Murano Glass platter, Antiques and Possibilities, 5372 8838

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WINTER 2022

SAVVY

e d i s t Ou

Byron shaggy light shade Uncle George, 5474 5871

COMFORTS

Enter the new world of transitional home furnishings. Out go the impractical but pretty pieces, allowing space only for well thought out, functional and adaptable furniture indoors and out.

Market Umbrella Paisley Bay , Eclectic Style, 5470 2946

Circle plant pot, Buds on Buderim, 5445 3211

Lucinda limestone urn Manawee Garden Centre 5445 2406

Cowhide footstool, Eclectic Style, 5470 2946

Morroccan style bamboo baskets, Eclectic Style, 5470 2946

Hello Sunshine Magazine

110

SAVVY

Italian coloured hexagonal crystal flutes in set of four, six or sold separately, Antiques and Possibilities, 5372 8838 Byron 3 seater sofa and large round coffee table, Eclectic Style, 5470 2946

Very large Chinese plant pot circa 1900, Antiques and Possibilities, 5372 8838

Rattan drinks trolley, Eclectic Style, 5470 2946

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Aztec pot head, Manawee Garden Centre, 5445 2406

WINTER 2022

SAVVY

s e n e G

GREEN

Some of us love to garden, some can take it or leaf it! When it comes to loving gardening, Pete Goodlet believes it’s in the family greens (genes). He can’t help himself, but he’ll try to weed out the puns.

I

nstilling a love of gardening in the young is something they will treasure forever.

Three generatio ns of gardeners: my dad Jim and Jack, also a keen my son gardener as is my other offspring Prince

Never before have we appreciated just how nurturing our garden spaces can be - they fire the imagination and offer unlimited creative possibilities.

Start with little projects, maybe a herb patch or flower garden. Whatever you do, don’t just pass off chores that you’d rather not do yourself… like weeding!

You want to instil a love of all things green in your children and not have them seeking a restraining order for child labour.

Buy your kids or grandkids a worm farm so they can turn green kitchen waste into a dynamic fertilizer for their plants. Giving back to our natural world is a true gift.

I love to garden; well, I like planning and planting. If someone offered to do my weeding, I certainly wouldn’t say no!

There are limits to all passions though.

My dad and I loved to garden together.

Of course, when I was younger he would guide and I would follow.

I was happy to learn and loved our trips to the nurseries, especially the one with display gardens, waterfalls and ducks. My childhood idea of Nirvana.

One stand-out local plant place is Manawee Garden Centre in Buderim which Marjorie (Marj) and Hans Van Roy started more than 30 years ago.

Today, it is run by Marj and their son Simon who both take great pleasure in passing on horticultural tips to the next Hello Sunshine Magazine

Jack and I in the garden generation of gardeners.

bringing the next generation through.”

Marj is delighted to see younger people

Manawee is the perfect destination for

gardening more these days than 20 years

all ages and garden types and they have

ago when she says it was mainly older

fabulous examples and great advice of

people creating mixed gardens and

successful plant combinations in their

growing veggies.

expansive display gardens.

“That’s completely changed and we’re

I have brought home many a plant to

finding young people are spending a lot

add to my garden in the foothills of

more time in the garden - and teaching

Verrierdale. Our lush climate lets me fill

their children gardening skills,” she said.

the garden with exotic beauty - my dad

“That makes me feel good because it’s

would have loved it.

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SAVVY

Marj and Simon Van Roy

Gardening together enriches life’s journey. It is an art and a skill and it also brings people together...

in the world. I was so grateful when dad and I moved on to mulched gardens, smothered in ground covers that in turn, smothered the weeds.

Dad and I evolved as gardeners as fashions changed.

shrubs, and an upper story of trees.

Did I mention I didn’t like weeding?

Gardening together enriches life’s journey. It is an art and a skill and it also brings people together in a fabulous, healthy outdoor pursuit.

Thankfully gardeners like Edna Walling led the way with wild, natural gardens with no bare earth.

The chore of weeding the baked earth under the rose bushes that bordered each side of our front path scarred me for life that seemed like the longest path

As gardeners we continue to honour the gardeners that have gone before us - leave the weeding for the next generation.

Layered gardens with ground covers,

pleasure

WHERE PLANTS ARE

SHRUBS - EDIBLES - NATIVES - SUCCULENTS TROPICAL - INDOOR - FERTILISERS AND POTTING MIXES INDOOR AND OUTDOOR POTS AND SO MUCH MORE

OPEN 7 DAYS

MONDAY - SATURDAY 8AM TO 5PM | SUNDAY 9AM TO 4PM WE DELIVER NOOSA TO CALOUNDRA AND MORE

18 Gloucester Road, Buderim Phone: 5445 2406

manawee.com.au

@manaweegardencentre

113

Where plants are pleasure GARDEN CENTRE & GIFT SHOP

WINTER 2022

SPIRITED

Paul Bird is afraid we need to talk about fear.

Or rather the current abundance of it.

W

e seem to be suffering from an Aussie epidemic of fear which is having both expected and unexpected impacts. It is fat times in the business of fear. This herd fear, with its companions of cynicism and negativity, is causing me to be fearful about the health of our Australian psyche!

I perceive an underlying fear in the things people are saying, and thinking.

Maybe we have just passed the high (low) point of this fear wave with the recent Federal Election. Our robust, rumbunctious, noisy, messy little democracy has a habit of eloquently crystallizing and voicing our worst fears every three years as we get to the pointy end of voting.

As humans we are hard-wired for fear.

It is a base survival instinct that has saved our species from sabre-toothed tigers and all manner of real and potential dangers since we descended from the trees millions of years ago.

Fear is a legitimate political tool designed to create leverage and move votes. It peaks (or troughs depending on how you view its use) every three years around elections.

The emotions stirred up during and after an election have reminded me that the ‘Great Fear’ triggered by the pandemic has not subsided at the same pace as the level of threat from the virus.

The question is: are we able to exert the same level of control over our national psyche as we mostly do over our individual mindset? Controlling, or at the least coming to a ceasefire with our fear, helps us live a full human life. Can the same can be said for an entire nation?

Or is wallowing in fear a new form of comfort food for the mind and community bonding i.e. the new norm?

I don’t want to downplay the extreme nature of events, both natural and man-made, which have plagued our planet and species in recent years; nor do I want to minimise the suffering that is happening to many people right now as a result of disease, poverty, climate change and war.

Living in fear as an individual is unpleasant. Living in fear as a community is unsettling and taken to its extreme... dangerous. Dictators know all about the power of fear - keep the people fearful and control comes easy.

It’s a useful human emotion; until it isn’t. The problem with fear is that it is based on an imagined future which may, or may not, ever happen.

It saps our confidence and brings us down towards more negative mindsets, robbing us of enjoyment in the present.

It also leads to warped decision-making.

I have written about fear before but feel that the fear mentality which I perceive has taken root in our Aussie “herd” over the past two years is beginning to erode our national identity.

As we know, sustained fear can involve irrational thoughts which lead to poor decision-making and actions which may cause unnecessary suffering and regrets.

Fear and anticipation are intertwined in an endless symbiosis, conjuring imagery and emotion in advance of any real threat. The perception of threat is enough to set off fear.

Jerry Seinfeld once said:“According to most studies, people’s number one fear is public speaking; number two is death.

Death is number two? Does that sound right? This means to the average person, if you go to a funeral, you’re better off in the casket than doing the eulogy.”

Our ultimate fear, of course is death.

However, I do perceive that here in Australia, where we have been spared the worst ravages of the virus, and the relative safety of distance from recent and ongoing wars, we have allowed ourselves to succumb to a morose fear that is affecting our public discourse and interactions.

I remember hearing that the thing about death which we really fear is the potential for suffering in the process of leaving life rather than death itself.

If this is true then it demonstrates how adept we are at accepting the finite nature of our existence.

Disagree with me if you like but

Stephen Covey’s book The 7 Habits of

Hello Sunshine Magazine

114

Highly Effective People introduces the concept of the two circles - the Circle of Concern and the the Circle of Influence.

Basically, there are many concerning issues and events in both the broader and closer worlds in which we live. And that’s okay. We are right to be concerned with those but if we have little or no influence on these issues and events then they can stay in the Circle of Concern.

We can give them passing recognition, but to do more is a waste of energy which is draining and negative.

However, if there are issues and events which are in our Circle of Influence i.e. we have the potential to impact those matters, then by all means think about them and take action if required.

I have found this a useful little trick over the years to maintain some mental and emotional separation and distance from all the dramas unfolding around the world and to define what actually matters to me; to limit my energy to areas where I can do something rather than wasting time on things over which I have no influence or control.

We all have experienced fear when a genuine threat has occurred, whether physical or other. This reminds us to save our fear for the moment when it is really happening rather than what we imagine might happen.

As a nation I feel we have become too caught up in the imagined rather than the real and that the resulting fear has reminded us how little we have actually evolved over millennia.

Remember the French comic book characters, Asterix and Obelix who were fearsome fighters with superhuman strength courtesy of a magic potion produced by their druid Getafix?

They had only one fear: that the sky may fall on their heads tomorrow.

Sound familiar? I’m afraid so.

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ncpgroup.com.au Maroochydore | Caloundra | Noosa | Nambour | Gympie bathroom

kitchen

laundry

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| ISSUE #07 | Winter 2022

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