IN Noosa Summer 2020/21

Editor’s Note

If there’s one thing 2020 has taught us it is the power of community. This has always been a driving force for the IN Noosa team and we are passionate about our role of connecting community through storytelling. This edition we share some thought-provoking and confronting stories because they are also uplifting and INspiring and might spark conversations that can make a big difference to someone’s life.

By the time you read this, our Savvy, Surprising and Spirited sister publication Hello Sunshine will be about to be birthed and we would have delivered VanillaFood the Cookbook for local chef Nilla Tomkins - yes, it’s been a busy end to an INteresting year. Perhaps that is why our front cover image resonated with us so much. The feeling of resurfacing and coming up for air; exhaling the year that has been. We’re cautiously excited about 2021, particularly after all the hype and hope we had for 2020! Whatever the new year brings, we have seen how resilient and caring our community can be and we move forward boldly with this in mind. Thank you for sharing your stories with us and for engaging with ours. We are more than a magazine and we are here for you - in print, on our website, at events, on social media and through our Everyone has a Story: Conversations in Noosa and the Sunshine Coast podcast. From our family to yours, have a safe and enjoyable summer and we look forward to connecting with you in 2021!

CONTRIBUTORS

MATT GOLINSKI FOOD

Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of 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 Noosa you'll find him at View by Matt Golinski at Peppers Noosa Resort & Villas.

LESLEY CLOUGH FASHION

Presenter, mature model, public speaker and accidental reality TV star, Lesley is a multi-talented and self-confessed modern-day renaissance woman. As our Fashion Editor, she brings a passion for local labels paired perfectly with a focus on the body positive movement. You may have seen Lesley on your screen throughout her time on MKR. She relishes the role of showcasing fabulous fashion with style and energy.

Erin has been working in the fitness industry for over 15 years now, and still absolutely loves her job to bits! She runs her unique fitness studio E Fitness in the beautiful hinterland township of Pomona, with stunning views of Mt Cooroora out the back doors and trains her clients under the strict supervision of her toddler and bestie, Aluna.

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.

KATRINA THORPE WELLNESS

With qualifications and years of experience in health, wellness, beauty, management and business, culminating in the creation of the award-winning Ikatan Day Spa, Katrina has a passion for everything relating to the wellness world and loves to share her knowledge, experience and research. She is an active member of our community with involvement in tourism and charity work.

HELEN FLANAGAN TRAVEL & LIFESTYLE

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!

PETE GOODLET GARDENING /ARTS

Artist, landscape designer and man about town, Pete brings his love of gardens, design and all things green to IN Noosa. 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. He runs artist’s retreat and BnB Boheme Peregian Beach together with Dave and Oscar Wilde (man's best friend).

Deb Caruso

#innoosa FIND US

Stay INformed with our e-newsletter: www.innoosamagazine.com.au

AUTUMN 2021 DEADLINES

Bookings close: 1 February 2021

Art Deadline: 8 February 2021

hello@inpublishing.com.au www.innoosamagazine.com.au

Director of Noosa Regional Gallery and described as an ‘accidental curator’, this prize-winning painter and sculptor has moved from creating works to curating them. It all began when he opened The Trocadero Art Space in Footscray to build an arts community in the area. Fourteen years later it is still standing. We are lucky to have him taking the arts to a whole new level in our region.

PHOTOGRAPHERS

Carlie Wacker is a presenter, emcee, freelance fashion writer and stylist. She is also the co-founder and curator of Runway Fashion Australia (still to come!) and our Fashion Editor for Hello Sunshine Magazine. Carlie recently launched her own range of World of Wacker polymer clay earrings handmade in Noosa and she keep busy managing our social media pages, not to mention churning out stories regularly.

MICHAEL BRENNAN ARTS

ERIN YARWOOD FITNESS

CARLIE WACKER SOCIALS & LIFESTYLE

On The Cover: Coming Up BY KATHRYN JOHNSTON www.kathrynjohnstonart.com

THE TEAM

DEB CARUSO / PUBLISHER & EDITOR-IN-CHIEF

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 is passionate about Noosa and is an active member of her community, providing PR to Slow Food Noosa and other clients. Her passion lies in working with small businesses and connecting community; as well as hanging out with her boys John and Maximus.

PAUL BIRD / PUBLISHER

Paul is the Publisher and Director of IN Noosa Magazine Enjoying a successful career spanning almost 40 years working in media and corporate communications industries and more recently in the profit-for-purpose charity and business sector as an Independent Director and Corporate Advisor.

JOHN CARUSO / WRITER, PODCASTER, MC

After 30 years in radio, John now runs the Everyone Has a Story podcast and in between being our writer, sanity checker, accounts manager, event MC, and delivery boy; he spends time with his first love, recording a daily Drive program for regional radio; and restocking the IN Noosa Magazine stands on a daily basis.

INGRID NELSON / WRITER

EVERYONE HAS A STORY.

FROM THE SUNSHINE COAST AND NOOSA Conversations

Download the Everyone Has a Story podcast on all podcast platforms. More than 90 interviews with fresh content regularly!

Hello Sunshine is a Savvy, Surprising and Spirited magazine for the Sunshine Coast! Say HELLO today! www.hellosunshinemagazine.com.au

ELLE LOUISE SMITH / WORK EXPERIENCE MORE THAN A MAGAZINE

Print | Digital | Social | Podcast | Events

Elle Louise is a 16-year-old year ten work experience student with a growing passion for journalism and design.

A journalist for more than 20 years, Ingrid has worked across all mediums, eventually finding her niche as a feature writer. Cutting her teeth as young television reporter, she quickly moved through the ranks before joining a high-profile Brisbane magazine. She moved to the Sunshine Coast with her husband and three children in 2007 and has spent the last eight years working in publishing. She is thrilled to join the clever and creative team at IN Noosa Magazine

ALI SMITH / DESIGN

Ali spends her days clicking away and creating print and digital designs for a variety of coast businesses and brings more than 15 years of print publishing experience. When she’s not at her computer, you can find her outdoors with her husband and three kids.

CARLY WADE / PROJECT MANAGER

A highly-experienced events management specialist and wedding planner, Carly owns CL Weddings and Events and was the acting General Manager of Makepeace Island. She joined the team in a baptism of fire to produce The IN Noosa Guide and proved her ability to handle pressure and take control of any situation with authority and ease.

SHONA SMITH / DESIGN, CLIENT RELATIONS

From her early days working in the art room of major publications back in the 1980s, Shona has enjoyed a long career in media. When she’s not creating the stunning pages and supporting clients of IN Noosa Magazine and Hello Sunshine Magazine, you’ll find Shona relaxing with her family at the beach.

EDWINA CATTANACH / CLIENT RELATIONS

Edwina has more than 20 years’ experience working in media, marketing, communications, event management and stakeholder engagement. She loves working with Noosa businesses and looking for collaborative ideas that will help them to achieve even greater things.

HENNY DARVALL / CLIENT RELATIONS

Henny has more than 20 years’ experience in media, marketing, and operations, working as both a founder and an executive in startups and large corporations. Having recently relocated from Sydney she is loving the opportunity to meet and work with the diverse people and businesses that make the Sunshine Coast such a great place to live.

MORE THAN A MAGAZINE

EDITOR-IN-CHIEF/PUBLISHER:

Deb Caruso, 0428 853 224 deb@inpublishing.com.au

PUBLISHER: Paul Bird

ADVERTISING: advertising@inpublishing.com.au

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

DISTRIBUTION: For summer, 15,000 printed copies available throughout Noosa and surrounds in locally-designed and handcrafted magazine stands. IN Noosa Magazine is also supplied to local businesses and visitors through its tailored distribution process.

IN Noosa Magazine is a free publication (subscriptions available) published four times per year by 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 IN Noosa 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.

PROUD WINNERS OF THE 2019 SUNSHINE COAST BUSINESS AWARDS CREATIVE INDUSTRIES

IN NOOSA Magazine is printed on 100% recyclable paper. Made with love. Please enjoy!

IN SPIRE

Find out how your old mobile phone could save someone's life

106

IN THE HOME

Don't miss our bumper homewares section with design INspiration and ideas for INside and out.

62

IN THE KITCHEN

Recipes, cocktails and the return of events: our Eat + Drink section is jam-packed with INspiration!

MAGICAL MOON

Event: Moon Mountain Soiree, Noosa Open Studios

Venue: Moon Mountain Sanctuary

Art lovers watched the sunset over the Eumundi valley as wild horses roamed free amongst sculptures and wearable art models at the stunning Moon Mountain Sanctuary. Adiamus String Quartet and local produce from the Ohana Group set the scene for Woodford Folk Festival's Bill Hauritz to unveil "The Two Sides of Bob Hawke" sculpture by Nick Warfield as part of Noosa Open Studios.

www.noosaopenstudios.com.au

MICRO MANIA

Event: Spring Lunch

Venue: View by Matt Golinski

Slow Foodies celebrated the latest Snail of Approval recipients and heard all about Sunshine Beach State School's microgreen project as part of its School Kitchen Garden program. Like the event, the microgreen stall was a sell-out success!

www.slowfoodnoosa.com.au

IN THE VILLAGE

Event: Champagne Breakfast

Venue: Pomona Village Kitchen

In true style, Zenita and Gemma celebrated the start of their breakfast menu (and a belated opening) with a Champagne Breakfast. Corks popping, canapes and coffee was the order of the day. www.pomonavillagekitchen.com.au

NOOSA CHANCES

Event: Gala Fundraising Dinner

Venue: Noosa Waterfront

Noosa Chances hosted another sell-out success to raise close to $90,000 to help fund education scholarships for talented and driven young people in the Noosa Shire who face financial barriers. After launching just over a year ago, they have raised in excess of $230,000 to fund 19 scholarships. www.noosachances.org.au

SIT DOWN SOIREE

Event: IN Noosa Magazine Spring Launch

Venue: Heads of Noosa, Noosaville and Somedays Pizza, Noosa Junction

A Launch Party Pivot saw us host a series of smaller 'Sit-down Soirees' to celebrate the launch of our spring edition with our clients and supporters. IN line with Covid restrictions, the more INtimate affairs proved a hit with guests as great food, stimulating conversation and refreshing drinks flowed.

PHOTOS: FLORENCE

LEMYRE AND IN NOOSA

PHOTOS: LISA DIAMOND PHOTOGRAPHY

Breathe

IN THE MOMENT

Art is a powerful storytelling tool and Carlie Wacker takes some time out to soak up the energy and movement created by the works of our cover artist, Kathryn Johnston.

There is something soothing, a connection one feels when viewing the artworks by Kathryn Johnston. Her creations seem to have an energy that makes you want to breathe in the moment and pause.

I feel like Kathryn Johnston is my soul sister. Like me, her early career was in the entertainment industry as a dancer, actress, voice-over artist and teacher of performing arts. It is perhaps the ‘on stage’ experience that translates

to an emotional connection and movement in her art.

In particular I look at her series of life studies and dancers and my heart skips a beat – I feel that passion in live performance in her pieces Relevé and Attitude Pirouette, I sense the exhaustion and pain in On The Rocks and At The End Of The Day. It is the ability to intrigue the viewer about the untold story that has us wanting more. Mystery – oh how it piques your interest!

During her stage years Kathryn always dabbled in art.

“I would spend hours and hours experimenting with various mediums and it was in the early 1990s that I decided to create my first exhibition,” she says.

True to form, this first exhibition was held at the beloved Sydney Dance Company. Who says you can only be one type of artist?

A career in computer graphics led

Sunshine Beach (part of Sunshine Coast series)

Kathryn in another direction for some time and it was not until 2010 that she picked up the brush and dusted off the easel for another period of painting.

This time the artform proved therapeutic as she used art to help her through a difficult time caring for ageing parents. It was also during this period that she broke her arm in a bad fall and was told she may never lift that arm again.

“No way,” she retorted. “I am an artist and a dancer.”

Kathryn used her dance training and ‘Swan-Laked’ her way back to normal arm movement and with that came the deep realisation that painting was her true desire and her tenacity and rigid dance training enabled her to overcome

I would spend hours and hours experimenting with various mediums and it was in the early 1990s that I decided to create my first exhibition

the greatest of setbacks.

The stage was now set for the next part of the show – relocating to an environment bursting with inspiration and energy – the Sunshine Coast became her home.

“What an amazing place to be,” she said. “The beach culture was a real joy.

“The zany ways the locals got around riding bikes while carrying a surfboard. Skateboarders flying along backwards in crazy bright colours… I was so tempted to do a series called Only In Queensland,” she recalls.

Well she did indeed capture many parts of the region in her Sunshine Coast Series, a breathtaking collection of paintings that

show our true colours with river and beach scenes that invite you to walk their paths.

Our cover is titled Coming Up and is from the Swimmers series. It speaks to rising above the challenges presented in life (and particularly in the year 2020). This collection of paintings has us gasping for air as we emerge refreshed, resilient and ready to SPLASH INTO SUMMER.

Take a moment to float away with Kathryn at www.kathrynjohnstonart.com

Relevé

On the Rocks

STAYING Connected SAVES LIVES

Most of us have an old mobile phone or two floating around in a bottom drawer at home. But did you know those mobile phones could help save a life? Ingrid Nelson discovers more.

When Sunshine Coast/Noosa businessman Ashton Wood decided to spring clean his home during COVID lock-down earlier this year, little did he know it would be the start of something that would make such a big difference to the lives of so many.

“I run a social media, marketing and reputation management business and a lot of my clients are interstate,” he said. “When COVID stopped me from travelling, I had a bit of time on my hands so we decided to do a big clean up and fill the car with unwanted goods to donate to charity. However, that very evening, in early April, everything was shut down due to COVID and I had nowhere to take it,” says Ashton.

After contacting friend and ex policewoman Janine Lee, who now helps others through her business, Domestic Violence Business Solutions, Ashton was shocked to discover the huge need for working mobile phones among those experiencing domestic abuse.

“Janine explained that a mobile phone was one of the first things to get smashed or stolen in a domestic violence situation and it leaves the victims with nowhere to go for help,” says Ashton.

Given his background in the media industry, Ashton was so affected by the discovery, he offered to run a social media campaign to collect as many phones as possible and DV Safe Phone was born.

“I had a couple of phones lying in my drawer, which I offered straight away and when Janine said ‘Ashton those phones may actually save a life’, I knew I had to do more,” says Ashton.

“DV Safe Phone was something I had no intention of creating this year or any year

for that matter, but then I had no idea mobile phones were in such demand and what a lifeline they can offer victims of domestic abuse. I knew I could make a difference I just needed to make it work.”

Ashton didn’t want people dropping the phones off at his house so he called on friend Patrick King, owner of mobile phone repair franchise King IT, who agreed to offer his stores as drop off points for old mobile phones.

“Patrick said, ‘not only will I accept them but I will test them for you and recycle any phones that work for free’,” says Ashton.

“I then rang a PR company who wrote a great press release and before we knew it we were standing out the front of King IT with all the major TV stations launching DV Safe Phone.”

Initially aiming to collect 300 phones, which they did within six weeks, DV Safe Phone have since collected more than 985 phones and protected 452 victims with tested, working mobile phones, through Red Rose Foundation.

“Our campaign is aimed at collecting working phones, testing them for functionality, ensuring that all user data has been erased and redistributing working mobile phones to victims of domestic violence, through registered not-for-profit charity Red Rose Foundation, who have existing relationships with domestic violence agencies, safe houses, crisis centres and volunteers Australia-wide,” says Ashton.

Since then, there have been other organisations coming onboard to help how they can, including Jeep Australia who

Ashton Wood from DV phones

have offered all 69 dealerships Australiawide as phone drop-off locations and are covering the costs of getting the phones to DV Safe Phone for testing.

And it looks like it’s only just the beginning for this wonderful initiative.

“My goal is to collect one million phones,” says Ashton.

If DV Safe Phone’s recent success is anything to go by I have no doubt they will reach the magic number. IN Noosa Magazine is proud to be

HOW CAN YOU HELP?

· Simply drop off your old working mobile phone to our IN Noosa Magazine office, any King IT store or JEEP dealership Australia-wide to help thousands of victims of domestic abuse Australia-wide. You can also post it to Ashton Wood, PO Box 1440 Mooloolaba QLD 4557

· DV Safe Phone will handle the security requirements around the disposal of old mobile devices. They individually factory reset and test every phone and remove and destroy any removable SD cards that are still in the phones.

· DV Safe Phone meet the environmental requirements around disposal of old mobile devices. If they can’t use the phone due to age/damage, they will ensure its recycled through an official mobile phone recycling centre.

Noosa Civic CHRISTMAS IS COMING TO

Let’s face it, Christmas really is all about the kids, so the team at Noosa Civic has created a range of magical and innovative new concepts to keep the little ones enthralled over the festive season, including a giant Surfing Santa Crash Landing set being installed in the heart of the centre.

Noosa Civic Marketing Manager Tessa Biddles said the Surfing Santa Set was unique to Noosa, and reflects that we have Christmas in summer.

“The idea behind it is that Santa has crash landed on top of a surf lifesaving hut,” she said. “With the help of his reindeers, he has climbed atop his wobbly surfboard and is trying to figure out where he is. The Lifesavers heard a loud crash and are looking for what made all that noise. It’s a lot of fun.”

And of course while Santa is safely social distancing in the North Pole, so he and his reindeer are fit and well to deliver presents on Christmas Eve, this year Santa will be visiting Noosa Civic virtually, thanks to interactive green screen photography!

“Families and children will be able to choose from Surf Santa and Winter

Wonderland scenes, which are fun, interactive and COVID safe,” says Tessa.

Pets are part of the family too right? That’s why Noosa Civic Centre also welcome your furry friends to get involved in their Santa Paws photography sessions, so they don’t miss out on all the fun.

For many children, meeting Santa is an exciting event. However, those with sensory processing challenges can find it a little overwhelming, so Noosa Civic offer a ‘Sensitive Santa’ session for those who like things a little quieter.

“Our Sensitive Santa sessions will make the entire experience calm, quiet and relaxing,” says Tessa. “The green screen photography is also good for children with sensory challenges.”

If that’s not enough to get you excited, there will also be gift wrapping services available for a gold coin donation, so you have one less thing to think of during the busy lead up to Christmas. Even better, you will also be helping local charity groups.

“Our shoppers will get to choose from a collection of beautiful wrapping paper sourced from sustainable forests,” says

Christmas may look a little different for everyone this year, but that doesn’t mean that it won’t be just as much fun at Noosa Civic Shopping Centre. In fact, this year is shaping up to be bigger and better than ever, with a host of fun activities for the whole family to enjoy. Ingrid Nelson discovers more.

Tessa. “All proceeds will be donated to our charity partners - The Australian Red Cross, Cancer Council, Katie Rose Cottage Hospice, KNGO Cambodia and Rotary Noosa Daybreak.”

Noosa Civic will also be running a free gift promotion to support their retailers and the environment.

Shoppers who spend $50 at any Noosa Civic Speciality Store can bring their receipt to Centre Management to receive a free Noosa Civic Water Bottle designed by local artist Cass Deller. How good is that!

Don’t miss all the fun at Noosa Civic Shopping Centre this Christmas.

What: Sensitive Santa Session

When: 13 December from 8am to 9.50am Bookings are essential

What: Green Screen Christmas Photography

When: 26 November to 24 December Bookings are essential and can be made via our website www.noosacivic.com.au

What: Charity gift wrapping

When: 30 November to 24 December

GOOD TO Go Noosa!

Whoever said ‘life is a journey, not a destination’ got it right however those who are really smart know that HOW you make that journey can make all the difference. John Caruso explores a few fun and smart ways of getting around Noosa this summer, carefree and (relatively) car-free.

When the days grow longer, the temperature rises and the Christmas tree goes up on the roundabout of Hastings and Noosa Drive, you know inevitably that there’ll be long queues of vehicles inching their way slowly towards the water and making the ‘perfect park’ a much more endangered species. Not to mention the contribution to global warming from car fumes and the rising temperatures in the vehicle as impatience and boredom reach fever pitch.

If you’ve been considering smarter ways to get around town there is no better time than this summer.

Thanks to Noosa Council’s Go Noosa initiative, it’s even easier to spend less time in the car and more time at the beach and exploring Noosa’s waterways and villages: to go car-free and to be carefree.

Locals and visitors alike have been embracing the Go Noosa program since 2018. What started as a free bus service during the summer holidays has now expanded to take a holistic approach to travelling around Noosa.

What better way to take advantage of the Noosa lifestyle than to embrace the range of transport options on offer this festive season?

Adam Britton is the Project Manager for Transport Innovation at Noosa Council and he understands that Noosa is different from everywhere else.

“We’re different by nature so we’re not following other councils by allowing motor vehicles to be the dominate mode of transport,” he said.

“The local community have told us that they don’t want a network that’s reliant on cars. Our area is synonymous with nature and 30% of emissions are a direct result of transportation,” Adam explains.

“You just can’t keep building infrastructure for the car.”

And why so many scooter parks in Hastings Street?

“We’ve discovered that a lot of motor vehicles often only carry the driver, so the conversion of car parks into scooter and motor bike parks is a demand-driven exercise, especially over the last two years,” he said.

“We’ve found that more people are asking for them saying it’s easier to get around. In fact, from early December through to January there are an extra eight car parks in Hasting Street that we temporarily convert to scooter parking,” says Adam.

Cruising the Noosa River is another great way of getting around, travelling from Tewantin with numerous stops along the way to Sofitel Noosa Pacific Resort on Hastings Street is an adventure in itself. Our favourite stop is the one at Noosa Boathouse for fish and chips or a sneaky sunset cocktail!

Timetables, fares and bookings are readily available and to make it more enticing Noosa Ferry and Cruise Company are offering a discounted Frequent Traveller’s Pass including all day hop-on, hop-off or per zone one way or return.

Another favourite this time of year is the free bus service, jumping on at Noosa Junction to get ourselves beachside many times last summer and we’ll definitely be back ‘on the buses’

again this year. Thankfully, Noosa Council’s Go Noosa program will operate again during the 2020 festive season including free buses with the return of the loop bus; discounted frequent traveller passes for the Noosa Ferry; and Park and Ride from the Noosa AFL grounds to hop on the free loop bus every 15 minutes.

With Park and Ride/Walk options; vehicle drop-and-go points; free buses; discounted ferries and lots of walking and cycling paths, do yourself and the planet a favour, enjoy the journey and Go Noosa!

GET ON BOARD!

Cruise the Noosa Ferry

Phone 5449 8442 www.noosaferry.com

Free Buses, Bike or Walk

For temporary bus services including the 064 and 065 as well as walking and cycling routes call 5329 6500 or visit www.noosa.qld.gov.au/go-noosa-holidays.

For normal bus route and timetable info, download the MyTransLink app; call 13 12 30 or visit www.TransLink.com.au.

On Your Bike

Consider hiring a bike or electric bike from local operators

LEARNING GAP Closing the

While 2020 has been a year to remember (or forget), the new year always brings the chance to get the year off to the right start for your child’s schooling, as Deb Caruso discovers.

Isaw a meme during the COVID homeschooling period that said “a lot of parents are suddenly realising it’s not the teacher that’s the problem…”

As a mother of a socially-capable but academically-bored/easily distracted kid, I totally understood this concept. For the record, I have very rarely blamed the teacher for my son’s lack of enthusiasm for academic pursuits, which inevitably results in less than stellar grades.

As an only child and the youngest (and shortest) in his class, Max has struggled to achieve the (A+) grades every parent dreams of. But boy, is he socially-capable, confident and resilient? Yes. Is that going to get him far? Yes. But he also needs more.

Every year, with average or less-thanaverage results we would ask ourselves and his teacher whether he should be kept down or repeat that grade. And every year the teacher would reassure us that he is ‘a bright student who simply chooses to not apply himself all the time’.

I discovered this for myself during the forced COVID homeschooling phase. When he was engaged and interested he was brilliant; but when he wasn’t… well there was always home delivery from my favourite bottle shop!

He has the ability, mostly, but not the interest and report card after report card we witnessed firsthand that where his effort was ‘poor’ or ‘average’ so were the grades. The longer this went on, the bigger the gaps were becoming between what he was actually learning and what he should have been learning.

We needed early intervention to ensure the basic knowledge gaps didn’t become The Grand Canyon!

In particular, a consistent D grade in maths made us reach for help. We tried a few tutors before friends recommended Kip McGrath, which worked for their daughters who are now in their 20s and established in successful careers.

Within the first few sessions we had a much clearer picture of where Max’s actual understanding was (sadly about three years behind where he should have been) and in particular, the areas that he hadn’t quite grasped.

With a dedicated program, personal tutoring, support and encouragement, Max closed the gap pretty quickly. What’s more, he was engaged and excited about going to tutoring, particularly for the rewards and recognition.

According to Rita at Kip McGrath, even a small gap in the basics can lead to bigger issues, so the sooner it can be addressed, the better.

“Children are pretty clever in adopting strategies that cover up the fact that they can’t do something or are having trouble with an aspect of what is being taught,” she said. “Attitude and behaviour issues, such as being easily distracted, can actually be used to camouflage learning problems or gaps in the student’s knowledge.

“The student can be seen as a difficult child when in fact, it just means that they are having difficulties.”

It makes sense that where the effort is low, the grades are low.

“Average or poor effort can mean a lack of engagement from the student and this could be happening for several reasons, the most common being a lack of basic understanding or a lack of confidence in

their own ability to finish the task,” Rita said. “For example, the student may understand fractions but have trouble with multiplication so every time an exercise involves multiplication they disengage because it is too hard and they don’t want to admit they are having trouble.”

This is where the investment in tutoring can really pay off. Because tutors have oneon-one or small group time with the students rather than needing to focus on 28 other students at the same time, they gain a much greater insight into what the student can and can’t do and can work with the child on specific strategies to address the core issue.

“Our tutors are able to identify where the gaps are and take the student through additional tasks to drill down to what the actual issue is,” Rita said. “Knowledge is power so once you know where the gap is, you can focus on filling it.”

With report cards issued at the end of the year, it provides the opportunity to review where your child is at.

“A new year is the time to identify gaps as a result of a disruptive 2020 or other reasons; to review and refresh and help get the kids sorted for 2021,” Rita said.

“Report cards offer the opportunity to understand where your child is situated on the academic scale and they can also show where effort or engagement is lacking,” she said. “While we need to remember that report cards can also be quite formulaic and general in nature; they still provide insight into your child’s level of understanding.”

In addition to the report card, Rita said the school holidays offered the opportunity for parents to get a feel for where their

children are challenged.

“Spend more time reading with your kids, play games such as Scrabble or Monopoly; do maths in the shopping centre or at the café and make it fun and engaging,” she said. “This will foster fun in learning and if you pay attention to when your child becomes disengaged or agitated, that will help identify where there is a gap in the child’s understanding.

“Then you can work with their teacher and tutor to capture and address the issue early.”

Thankfully during COVID lockdown, Kip McGrath continued to tutor Max with one-on-one online tutoring every week and other activities in between. This allowed me to see how successfully he can be engaged, not to mention the hour or so respite from having to play teacher.

I’m glad to report that he has caught up

…even a small gap in the basics can lead to bigger issues.

to his proper year level in maths (but we need to still stay on top of this) and his mid-year report card recorded a C in Maths; plus a B in English!

More importantly, his effort in both subjects was ‘Very Good’. There might have been a lot of tears during home schooling but I’m taking the good results as an indication of my home schooling prowess; and a little help from my friends at Kip McGrath (and the bottle shop)!

www.kipmcgrath.com.au/noosa

OUT OF THE Shadows

Ingrid Nelson shares the story of Annie and Tracey and how they are helping other children and families deal with child sexual abuse.

PROLOGUE

You won’t read many stories like the one we are about to share. For most people, and for the mainstream media, it is too much. For people who have been affected, it can trigger horrible experiences. For those fortunate enough to not have been affected, they don’t want to imagine that a world exists where terrible crimes go unchallenged, where terrible people do terrible things to innocent children. For the mainstream media who have a role and responsibility to shine a light into the darkest corners of the community, it’s too confronting; it doesn’t sell advertising and it doesn’t make people feel good. Well, we’re not afraid of sharing the stories that need to be told and neither are two brave woman who refuse to be silenced and who refuse to put on a fake smile and pretend everything is ok.

We are talking about sexual assault against children and we are sharing the uplifting and inspiring story of an innocent girl and her mother who not only believed her daughter but who continues to stand by her and countless others who have fallen victim to people they should have been able to trust the most.

If the #metoo movement has taught us one thing, it’s the power of speaking up and speaking out to say ‘it’s not ok’. In doing so, the victims of these terrible crimes take away the power that perpetrators have stolen from them through heinous acts.

Deb Caruso, Publisher and Editor-in-Chief

It’s one thing to read about the alarming statistics on child sexual abuse, but it’s another to meet the real faces behind the figures, those whose innocence has been ripped away from them, and those supporting them, who are left to pick up the pieces of their shattered lives.

It’s the reason child sexual abuse survivor Annie Jones and her mother Tracey Morris made the very brave decision to speak out against these predators, to raise awareness about this heinous crime and encourage other young survivors to come forward out of the shadows and get the help and support they desperately need through their charity No More Fake Smiles.

Annie, now 20, was sexually abused by her stepfather from the age of 13 to 15.

A former RAAF squadron leader and highly regarded in the community, he was someone she trusted and looked up to, who manipulated her into thinking his behaviour was normal.

“I didn’t actually know I was being abused, because he was someone I trusted. He was basically my dad and he never said anything to me. It was this new experience and because I was still growing up, how the hell do I navigate through that,” says Annie, her piercing blue eyes filled with emotion as she recalls the memory.

“The emotional hold they have over you and the isolation they put between you and other people is actually what does more damage. To me, that was worse than what

he did to my body. I felt so alone.”

In fact, it wasn’t until some two years later at the end of grade nine, when Annie finally decided there would be no more fake smiles and somehow found the courage to confront her step father about the sexual abuse in front of her mum.

“I snuck out to a festival and came home with a hickie on my neck, which was very out of character for me but I just didn’t care anymore. I had given up. The abuse had got so extreme. I was just on autopilot,” says Annie.

“He grounded me and called me ‘a slut’, that is when it just came out of my mouth. I didn’t want to say it because I knew it would hurt my mum, but I looked straight at him and said, ‘It’s nothing more than you have done to me dad’.”

At that moment Tracey’s world as she knew it changed forever and in an instant she became a single mum trying to navigate a rollercoaster ride of emotions and come to terms with what had happened to her precious daughter while fighting for justice against the man she once believed was the rock of their family.

“I know the question on everyone’s lips, even though they may not say it, is ‘how could you not know this was happening?’, but it’s all hindsight,” says Tracey.

“It took me years of psychology to learn not to beat myself up about hindsight. My children are what have got me through this. When Annie was in her darkest moments, I would drop the kids to school

PHOTO: MEGAN

and sit on the lounge and cry all day until I had to pick them up again.”

The next few years were not easy for Annie or her family. Dealing with the devastating effects of the sexual abuse as well as navigating a court case against her stepfather naturally took its toll and she found herself suicidal and was admitted to the hospital’s mental health unit.

“I had hit rock bottom, I just didn’t want to be here anymore,” says Annie.

But there is a silver lining to this story and it was at this lowest point in her life that this incredibly brave young woman decided not to let this terrible experience define her. In fact, she was determined to not only heal herself but to help others who had suffered child sexual abuse.

“I knew I wasn’t healed yet myself but it was like a calling. I just had to do it. I got an overwhelming feeling in my chest. I started talking to myself and saying ‘you are strong, you are brave, you are beautiful’ and just started writing it all down,” says Annie.

“I just knew this issue was so much bigger than me and I knew I had the strength in me to talk to others about it.”

She didn’t know it at the time but this pivotal moment would lead to the beginning of a charity she and her mum would start and aptly name No More Fake Smiles (NMFS).

“NMFS is something I wish I had when I was being abused,” says Annie. “It is somewhere safe to go, someone to talk to, someone to relate to.”

“We recognise from first-hand experience that it is not only the abused child that is the victim in these

circumstances, we understand the trauma caused has a far wider reach and we are here to support the whole family,” says Tracey.

Launching the charity last year, both Annie and Tracey have been overwhelmed by the number of people who have reached out for help.

“When Annie did her first Facebook post for NMFS, 380 people came forward with their story of abuse and the majority had not been believed or didn’t have any support. That has been a huge eye opener,” says Tracey.

“It’s a learning process, but through helping other people I heal too,” says

‘oh my God, we have done it’, it was pure relief,” says Tracey.

“My evidence was so clear and I felt empowered by how strong I was,” adds Annie. “I was able tell them every single detail and that’s why it didn’t go to trial, our case was so strong.”

Despite grade 12 being one of the toughest years of her life, Annie managed to graduate and earn herself a place at university studying psychology and criminology with the aim of helping others.

“I would like to have a retreat for victims of child sexual abuse. I want to empower others. I don’t want to sit in the past, I want to create that space where people can come and start to love themselves again,” she said.

I just knew this issue was so much bigger than me…

Annie. “I love having the community involved and I love seeing so many women empower each other.”

Annie’s stepfather originally pled not guilty to the abuse. However, after three years navigating the court process he pled guilty before trial and was sentenced to 17 years imprisonment with a non-parole period of 11.5 years for 20 counts of sexual abuse against his stepdaughter. A result which has helped Annie, Tracey and their family find some closure.

“I remember walking out of the court room and I slid down the wall, thinking

Celebrating their first birthday at a gala dinner last month, NMFS raised $30,000 to help young survivors of sexual abuse, and according to Tracey and Annie, it’s only just the beginning.

That money will go towards the organisation’s mental health program, which aims to provide care for child sex abuse victims through specialist psychologists as well as alternative services such as art therapy, yoga and boxing.

They also want the charity to provide support for families seeking justice against abusers in the courts, a process they know first-hand can be incredibly gruelling.

“No more sweeping it under the carpet. There is life afterwards, and they will smile again,” says Tracey.

www.nomorefakesmiles.com.au

SPECIAL

two candles for $80 and receive

SCENT OF noosa

Locals and visitors have long appreciated and bathed in the sensory delight that is Noosa. The smell of saltwater lapping the pristine white sand. Fragrant botanicals taking us on a journey through our beautiful national park. Imagine capturing Noosa in a bottle for the rest of the world to enjoy!

No longer a dream, local businesswoman and well-known photographer, Katja Anton, has captured the essence of the stunning coastal qualities of our iconic Queensland destination, Noosa Heads.

Acqua Noosa is a luxe unisex eau de parfum created using Australian native botanicals and marine elements.

“The sensual and saline marine notes

of the fragrance can instantly transport you back to a moment and place no matter where you are, so everyone is able to take a special experience of this magnificent coastline into their hearts and homes giving themselves and others the gift of Noosa,” says Katja.

“Now, in these unparalleled Covid-19 times where travel has become a luxury, lovers of Noosa across Australia and overseas can do just that. So even in lockdown you can close your eyes and return to Noosa whenever you wish.”

Katja is a professional photographer who made Noosa her home 14 years ago after leaving Europe with her young family. Her love for Australia’s natural beauty led to creating an aromatic version of Noosa’s best features.

A scent can bring memories to life. It’s like breathing in precious moments and being transported to a special place – like Noosa. Carlie Wacker sniffs out the story behind a new Noosa scent.

“Many destinations worldwide have created their own scent and I was surprised that Noosa and other Australian locations do not have that, so it was my dream to capture and compose Acqua Noosa. People commonly say they wish they could bottle it – and I have,” she adds.

The fragrance boasts light, fresh, marine and citrus herbal top notes, which open into sensual amber and musk base notes, balanced with Australian natural botanicals of sandalwood, lavender, and bush lemon. It is a fresh and playful fragrance.

Acqua Noosa is blended and bottled entirely in Australia by experienced perfumers and is vegan, plant based, organic, sugar-cane ethanol and cruelty

“

A long-standing sales agent; Kate’s negotiating skills is reflected by continuously increasing values to prestige homes and investment properties in Noosa Heads and beyond. Experience is the difference!

Kate Cox 0438 695 505 kate@reedandco.co 3/3 Gibson Road Noosaville, 4566

The sensual and saline marine notes of the fragrance can instantly transport you to Noosa.

free, without any harsh chemicals or heavy metals. Another signature facet is that the glass is imported from France for its superior quality.

“In keeping with my aim to bring the world together, the name reflects my Italian heritage, the bottles are European, and the perfume is entirely Australian!” says Katja.

Acqua Noosa has been described as a holiday in a bottle and I could not agree more. I am sure I was one of the first to buy a bottle and people always comment on how delicious I smell (not even joking). Now I’m battling my husband Mark for the bottle.

It is the perfect gift for lovers of Noosa or lovers that like to share a fragrance. I have sent numerous bottles as Christmas gifts to my family in Melbourne who have missed their annual holiday.

You too can escape with the scent of a Summer holiday in this paradise we call home. For local stockists or to buy online: www.acquanoosa.com.au

NEW FIRE technology

WILL HELP SAVE LIVES

A new wildfire detection system using artificial intelligence is revolutionising the way we detect and report fires, saving critical time and lives. Jennifer Swaine discovers more.

September 9, 2019 started like any other day. It was hot and dry and the grass, bereft of life, crunched underfoot. Much like the rest of Australia, the Sunshine Coast had not seen good rainfall in months and the conditions were now perfect for what was to unfold later that day.

That hot September day it was also windy, and when a fire erupted, allegedly at the hands of two teenagers, they had no hope of being able to control it if they wanted to.

When most of us see smoke, we often mistakenly believe someone is burning off, it’s a controlled burn or that someone has already reported it. As a population we also don’t like to bother the authorities in case we are wrong about the situation and fear embarrassment of reacting too quickly. A combination of these factors means it can take anywhere between 20 to 90 minutes, sometimes even longer, for a fire to be reported to emergency services.

What happens next can mean the difference between life and death.

Once notified, the authorities set about

confirming the report, which only serves to add precious minutes when minutes cannot be spared. But it doesn’t have to be this way.

Based on Nobel Prize winning research by Prof. Carl Pennypacker, the team at Fireball International led by Prof. Tim Ball, Christopher Tylor and Gabrielle Tylor have created a wildfire detection, mapping, and intelligence system that can detect fires using artificial intelligence and notify the emergency services within one to three minutes of the fire starting.

According to Managing Director, Christopher Tylor, the technology is available in Australia right now and it will change the way we monitor and respond to fires.

Fighting fires himself for more than 50 years, Tim Ball said the early detection of fires was critical to saving lives.

“Sometimes, it is not possible to save property but if we can provide emergency services with accurate information in real-time, they are better equipped to make decisions that are also likely to be accurate,” said Tim.

“Using satellite and camera surveillance we can literally give them a real-time “birds-eye” view of what is happening on the ground that they have no other way of detecting and it can help to save lives.”

Tim knows this only too well.

On 23 October 2019, in similar conditions to what we were experiencing on the Sunshine Coast late last year, Kincade in California was experiencing its own version of hell.

A 230,000-volt transmission line from a power company failed in extreme winds. The ensuing fire that erupted lasted for two weeks and burned 77,758 acres. While four people were injured, no lives were lost thanks in part to the real-time data being streamed live via the satellite used by Fireball International to the emergency services on the ground.

The explosion occurred at 9.24pm and the fire was detected by the satellite used by Fireball International within 66 seconds. Within three minutes the authorities were notified of the eruption. Emergency Services continued to be fed real-time image updates by the

Perhaps what is most remarkable about this story is that no lives were lost.

Christopher explained that due to the high winds and the remote location there was little hope of bringing this fire under control quickly.

“The system provided real time data to the Command Centre and they were able to track the direction and speed of the fire which meant they were able to safely evacuate people when they needed to.

Cal Fire saw immediately that they had a problem on their hands. The evacuation order of Healdsburg was issued within 10 minutes after the fire started,” he said.

According to the Australian National

University , the cost of fires on our economy over the next 30 years is estimated to be around $2.2 billion per year. The same report estimates the implementation of early fire detection solutions will “reduce the probability of large fires” and provide an economic benefit of around $14.4 billion.

But it’s not just the cost on our economy that needs to be considered. The report notes that the human and wildlife cost, as we are only too aware, was significant.

The 2019/20 fires in Australia claimed 34 lives, impacted 78.6 per cent of Australians, either directly, through their family/friends, or through the physical effects of smoke and around 2.9 million adult Australians had their property

damaged, threatened, or had to be evacuated.

Already in talks with all levels of Government and other key stakeholders, the team at Fireball International has satellites in place to detect fires and to notify the emergency services. Fireball is also working towards launching an Australian-built fire spotting satellite with an Australian rocket from a Queensland space port by March 2022.

“The technology is available in Australia right now and we are ready to activate it just as we have done across the US,” said Christopher.

Given that we are now in Summer, and the grass underfoot is once again crunchy – let’s hope the Government gives the green light on this initiative so that we can start to monitor and detect bush fires in order to prevent a repeat of the tragic events of 2019/20.

PREPARE. ACT. SURVIVE

Bushfires could be closer than you think. Prepare your home, property and family now and have your Bushfire Survival Plan in place before bushfire strikes.

The Rural Fire Service website has advice and resources on how you can be best prepared for bushfire season, including a step-by-step guide to create your own Bushfire Survival Plan. They encourage you to plan to...

∙ Keep you and your family safe

∙ Make your property resilient

∙ Protect irreplaceable valuables and important documents

∙ Have adequate insurance to minimise losses. For more information visit www.ruralfire.qld.gov.au

ALERTWildfire network after that.

Christopher Tylor and Gabrielle Tylor

DWITH LA GRANDE DAME ADINA

Serenity

You can bank on the best night’s sleep in a heritage-listed, neo-classical building that is now a ravishing apartment hotel, says Helen Flanagan with a sigh.

efining the harmony between modernity and antiquity, the sandstone-clad former Queensland Government Savings Bank - and home of the first high rise government office in Brisbane - has morphed into a stunning upscale hotel where you can bank on more than a good night’s sleep.

Emerging in all its 1920s glamazon armour, the immense banking chamber on the ground floor - with massive ionic columns; ornate plaster ceiling; detailed cornices; and grand marble checkerboard floors - dishes out a warm welcome as the lavish lobby for guests of Adina Apartment Hotel Brisbane.

Much has been restored including the staircase on Elizabeth Street with ornamental wrought iron balustrading, cedar handrail, green tiled dado, concrete treads and landings with original detailing on all floors, as per the original drawings from 1910.

The addition of five extra levels to

complement the historic building plays host to apartment-style rooms and suites, most with stunning views over the Brisbane River, Anzac Square, and similar heritage buildings such as The Treasury.

Generous interiors with a chic grey and white palette, are kitted out with classy accoutrements from a king bed, televisions

(yes two big ones), a comfortable sofa, to a kitchen designed for those with a penchant for creating dinner for two or drinks with friends before heading downstairs to Donna Chang restaurant.

Calm down Seinfeld fans, this is a different Donna Chang. With a gentle tongue-in-cheek tribute to the famous

Adina Apartment Hotel Brisbane

1994 episode The Chinese Woman, this gastro-dome with brass, marble and timber panelling and sweeping half-moon booths in pastel pinks and blues, has an overtone of Victorian pomp. Looks only!

Admire the buzzing ‘stage’, the open kitchen with tanks of live lobster and fish, lines of shiny roast ducks and a menu which draws inspiration from Sichuan and Cantonese cultures. Myriad dim sum, crunchy sweet acidic and fragrant Sichuan pickled vegetables, in fact every dish,

… bank on more than a good night’s sleep.

every morsel delivered with first class produce and a creative masterstroke. Oh, and let us not forget excellent service especially the young gun who remembered all the dishes, drinks and the names of our four delighted diners.

Adina Brisbane’s perfect location on the corner of George and Elizabeth Streets means it’s within easy walking distance to the Queensland Performing Arts Centre cultural hub; Queen Street Mall for high-end shopping; the Brisbane Riverwalk; and one of 24 hop-on, hop-off terminals for the most cruisy way to glide, twist and turn along the Brisbane River using the CityCat.

From the magnificent University of Queensland to redeveloped industrial sites, riverside mansions, bridges, parklands, landmarks such as Kangaroo Point Cliffs, and the multi-million dollar renovation of the heritage-listed Howard Smith Wharves beneath the Story Bridge with its plethora

of floating riverside bars, boardwalk restaurants and a CBD craft brewery.

Understandably with almost 300 days of sunshine per year and long, warm summers, a thirst needs to be quenched so why not hot foot it back to Adina Brisbane and the Boom Boom Room Izakaya in the basement for shakin’ cocktails where the building’s bank vaults used to be. The original vault doors of heavily reinforced concrete, approximately 800mm thick, have been retained and mix well with the moody décor and sassy vibe.

Mission accomplished. Boom Boom!

WINIF YOU GO

Adina Apartment Hotel on the corner of George and Elizabeth Streets, Brisbane has over-generous rooms and is self-contained. It is in the heart of the Brisbane CBD, a stone’s throw from Queen Street Mall and Queen’s Wharf, or a brief stroll will find you amongst Southbank’s cool bars, restaurants and parklands.

To book: www.adinahotels.com/en/ apartments/brisbane/

Donna Chang and Boom Boom Room Izakaya

171 George Street, Brisbane, 3243 4888 www.donnachang.com.au

Subscribe to the FREE IN Noosa Magazine e-newsletter for your weekly fix of things to INdulge INspire and INform you and go IN the draw for the chance to WIN two nights in a one-bedroom self-contained apartment with at Adina Apartment Hotel Brisbane, including parking. To subscribe and for terms & conditions www.innoosamagazine.com.au

Boom Boom Room Izakaya

Donna Chang restaurant

Pool sculptures pay homage to the building’s heritage

We’ve just celebrated the Noosa Eat & Drink, A Summer Celebration! Exciting news, we now have more events more often!

MORE EVENTSmore often

The show must go on and when that show involves the very best of all things ‘eat’ and ‘drink’, Deb Caruso will be in the front row cheering (or cheersing) the return of her favourite foodie event.

Remember in February 2020 when the most difficult thing about Noosa Eat & Drink 2020 was deciding which events to book? Well, good things come to those who wait and the essential evolution of the Noosa Eat & Drink Festival proves that sometimes necessity is the mother of invention – and the harbinger of happier times.

The Festival format that served well for more than a decade may have changed but the core values of championing great food and delightful drinks is stronger than ever.

As you read this, the Summer Celebration has been and gone with sell-out events in local restaurants and venues from bottomless lunches to drinks tours, private dinners and summer harvests. The response from locals and visitors for the Summer Celebration bolstered the Festival’s commitment to present an ongoing series of events throughout the year, rather than just one weekend.

Festival Director Lee Huber said the reimagined Noosa Eat & Drink Festival would deliver more events, more often.

“The key elements of celebration, sustainability and signature events will see us spread the love and festival cheer throughout the region, throughout the year,” she said. “The creativity of the industry to adapt to changes and provide creative and delicious solutions has been outstanding.”

Events will span the region from Hastings Street to the Hinterland; from the villages to the beaches and along the river; there will be plenty of opportunity to immerse yourself in Noosa’s hedonistic heaven.

We’ll raise a glass to that! GET READY NOOSA!

NOOSA EAT & DRINK FESTIVAL 2021 MORE EVENTS, MORE OFTEN

Mark your diary and wrap your mouth around these tasty events!

THE NOOSA EAT & DRINK LONG LUNCH WITH YOUNGCARE

Friday 19 February 2021, Noosa Woods

$250 per person, on sale mid-December

Noosa Eat & Drink is teaming up with the charity Youngcare to host an amazing long lunch in the Noosa Woods parkland. With catering by Chef Ryan Fitzpatrick of The Ohana Group, wines provided by Treasury Wine Estates and beer by Bricklane Brewing, the event is not to be missed. Live auctions of incredible prizes and a few surprises will put the ‘fun’ in fundraising to help Youngcare.

SUMPTUOUS HIGH TEA SOIRÉE IN THE PARK

Saturday 20 February 2021, Noosa Woods $149 per person, on sale mid-December

Indulge in a decadent and delightful high tea experience under the trees and by the water at Noosa Woods. Enjoy a sumptuous high tea menu accompanied by a range of cocktails, Champagne and organic teas.

AUTUMN FARE

11-14 March 2021, various venues

Enjoy a long weekend of seasonal foodie experiences celebrating amazing food and delectable drinks. This will be a collection of bespoke events showcasing our incredible restaurants, chefs, breweries, distilleries and producers with a series of long lunches, degustation dinners, sunset soirées, guest chefs, cooking classes and food and drink discovery tours as well as perfect picnics!

NOOSA EAT & DRINK FESTIVAL RETURNS!

11-14 June 2021

Celebrate the reimagined Noosa Eat & Drink Festival!

· Restaurant events with guest chefs, winemakers, brewers and more

· Long lunches in stunning locations

· Beach events

· Festival pop-ups throughout Noosa including VIP lounges, masterclasses, cooking demonstrations, drinks classes and more! More events, more often! Be the first to find out about ticket releases and more: www.noosaeatdrink.com.au

A SILVER lining

When I’ve bumped into old friends in the street over the past six months or so, the first question they generally ask is “How has the pandemic affected you, being in the hospitality industry?”

They already know the answer, and I’m sure most would expect me launch into a monologue of negativity and bitterness, but the first thing I always tell them is “It could have been so much worse.”

All food businesses have struggled this year, and in turn their staff have suffered, producers and suppliers have taken a hit, in fact everyone in the chain has had a tough time. But I think if you asked almost anyone in the region who has a restaurant, café, bar or catering business, they’d all agree we were much better off here than almost anywhere else in the world, and we have to be grateful for that.

And most would say that the sudden need to adapt quickly in order to survive actually benefitted their business in the long term. A takeaway boom helped anyone who could make a boxed version of their specialty get through the first of the lockdown, and by the time restrictions were loosening up everyone was ready to follow and abide by any rules necessary to keep the community safe and start trading again.

Thankfully, and surprisingly, there have been very few restaurants who have closed their doors permanently in the past nine months, and while some may certainly still be trading on a knife’s edge, a welcome barrage of Queenslanders holidaying in their own state over the past few months has taken the pressure off.

Events are slowly starting to come back. Tourism Noosa had to cancel the Noosa Eat & Drink Festival in May, but the ‘pop-up’ ‘Noosa Eat & Drink Summer Celebration’ from 4-6 December proved there is an appetite for events. With special guest chefs cooking at lunches and dinners in restaurants all over Noosa and most of

A takeaway boom helped anyone who could make a boxed version of their speciality get through the first of the lockdown

them sold out, it’s inspired them to continue with more events, more regularly as featured in the previous pages.

The IN Noosa Magazine wine lunch at Light Years Asian Diner was also a sell-out success and the XO wine lunch in a few weeks is sure to follow suit, particularly with a certain young winemaker coming to share his passion and wines with hungry diners.

We’ve had fun at Peppers with events starting up again, including the Black Cockatoo fundraiser that was held on Melbourne Cup with not a horse in sight!

Our team at the newly-named IN Publishing (to represent the growth of the business into a publishing empire) has been busy helping local chef Nilla Tomkins of VanillaFood realise her dream of publishing her first cookbook. Having read and tested more than 70 of Nilla’s recipes I can tell you that there is plenty in there for everyone, particularly vegetarians and those with dietary needs. VanillaFood the

Cookbook is now on sale and sure to sell like the proverbial hot cakes… or glutenfree Buckwheat and Cardamom Waffles!

At the beginning of the outbreak, as toilet paper wars erupted in supermarkets and shoppers stocked up on baked beans and two-minute noodles, an interesting change happened in the food world. As panic set in, people started to worry about food security, and as every vegetable seedling vanished from every shelf in every nursery in Australia, people were forced to ask themselves ‘where does my food come from and who grows it?’

And about two weeks after planting their bean and tomato plants I’m sure most would have asked ‘how long is this going to take?’

The public’s interest in the provenance of the food they eat has taken such a huge leap over the past nine months, with more consumers wanting to buy direct from producers and have a connection with their farming community.

So while we might not necessarily look back fondly on 2020, it may have been just the reminder we needed to value just how lucky we are to live in such a special part of the world, surrounded by talented, passionate producers and food vendors, and to never again take for granted the simple pleasure of sharing a meal out with friends and family.

But bring on 2021!

FUEL TO Grow

Matt Golinski shares his trials and terrors when it comes to ensuring the apple of his eye, has an apple a day.

When my three-year-old was two, she’d sit on the kitchen bench as I made dinner and ‘help’ me by stealing pieces of raw pumpkin and zucchini and munching them down gleefully.

What a proud and deluded dad I was. Somewhere in the transition to becoming a threenager, the word ‘disgusting’ entered her vocabulary, and she now uses it to describe the majority of vegetables, raw or cooked. Even the threat of ice cream bans and chocolate rationing is often not enough to get her to force them down.

I know I’m not alone, and I know it’s not a new problem; I’m sure kids have been slipping their brussels sprouts to the family dog when mum wasn’t looking for generations.

The difference is that when grandma and grandpa didn’t eat their dinner, they just went hungry.

As a guilt-ridden, time-poor, modern day parent myself, I often give in to the dietary ‘preferences’ of my child, just to avoid tantrums (from her, not me) and to know she’s at least eating something.

Now before you go calling social services on me, I can assure you that my daughter is perfectly well nourished and most of the time has a very healthy diet.

It’s taken a bit of trial and error, but I’ve discovered the greatest successes come from looking at the foods she does like, then working in healthy elements so there’s a good balance of nutrients and sanity.

Spaghetti Bolognaise is a great example;

a sauce that could be just onions, mince and tomatoes is the perfect place to hide grated zucchini, carrots and celery.

Fried rice is another good way to get a whole lot of different vegetables into one meal, and by simply dicing them all nice and small, it would seem they no longer display any of the characteristics of their former disgusting selves.

The statistics clearly show that Australians’ love of processed foods, refined sugars and unhealthy fats, and a deficit in fruit, vegetables and whole grains in their diet is leading to an epidemic in obesity and diabetes, which in turn creates all sorts of other medical issues.

But a much greater problem this country is facing is a population that is plagued with mental health issues like anxiety and

Somewhere in the transition to becoming a threenager, the word ‘disgusting’ entered her vocabulary, and she now uses it to describe the majority of vegetables, raw or cooked.

Matt’s Very Special Fried Rice recipe is packed full of vegetables including peas, carrot, corn, zucchini, broccoli, capsicum and mushroom, but can be adjusted to suit whatever vegetables your child enjoys. You can find his recipe on page 36.

depression, and it’s a problem that’s affecting us at an increasingly younger age.

You could blame that on the pressures kids face in the school yard, on social media, or on the ever-looping 24-hour news cycle filling their heads with stories of tragedy, but there’s a distinct and proven correlation between how we fuel our children’s bodies and minds and their ability to cope with everything life throws at them.

I don’t believe bringing up a healthy family requires a degree in nutrition, or ruling the kitchen with an iron fist; but it does take a commitment to moderation, an awareness that we are surrounded by processed convenience foods and having the fortitude to resist them, and a basic understanding of the types of food required to make up a balanced diet.

School kitchen gardens have become an important way to educate young people about the realities of growing food and will hopefully play a part in bringing up a generation with a greater respect for the food they consume.

They might even teach their parents a thing or two.

I have no doubt that when Miss three turns to four I’ll be faced with a swathe of new parenting challenges, but for now if all I have to do is think of creative ways to make broccoli disappear to keep those beautiful little eyes sparkling then I’ll just keep up the magic show!

‘BRAIN FOOD’ GRANOLA, COCONUT YOGHURT, BLUEBERRIES AND NECTARINES

Pumpkin seeds, nuts, dark chocolate and green tea all register highly on the list of foods which are good for brain function, so I’ve come up with a granola recipe that incorporates all four into one delicious crunchy brekky treat. Coconut yoghurt (or any yoghurt for that matter) is great for gut health and blueberries are a fantastic antioxidant.

Without the yoghurt and fruit, the granola makes an easy lunchbox snack, and is a good alternative to overpackaged, high sugar muesli bars.

For a gluten free version, just replace the oats with extra rice puffs.

Kid

INSPIRED

SERVES 4

PHOTOS: DAVE GLEESON

In an effort to encourage kids to make healthier food choices Matt Golinski has created three dishes that look and taste great while also ticking the 'good for you' box.

BVERY SPECIAL FRIED RICE

SERVES 4

asmati rice has the lowest GI level of any rice, including brown rice, and it’s quick and relatively bulletproof to cook. The addition of shredded omelette provides good quality protein, and lots of different coloured vegetables each bring their own vitamins and minerals.

This is another good lunchbox meal; leftovers are just as good cold as they are hot.

Ingredients:

1 cup basmati rice

4 eggs, whisked lightly with 2 tbs cold water

50 ml vegetable oil

1 clove garlic, finely sliced

1 tbs ginger, finely grated

½ cup peas, fresh or frozen

1 medium carrot, finely diced

1 cob corn, kernels removed or ½ cup frozen corn

Method:

1 medium zucchini, finely diced or grated

½ cup broccoli, broken into small florets

½ cup red capsicum, finely diced

100 grams mushrooms, diced 50 ml light soy sauce

• Place the basmati rice in a small saucepan with 1.5 cups of cold water.

• Bring to the boil, give it a stir, and turn down as low as possible. Cover with a lid and cook for 12 – 15 minutes. Remove from the heat and allow to sit covered for 10 minutes.

• Heat a wok or large non-stick pan, rub with oil and cook half of the egg mixture until just set, then turn out onto a chopping board to cool. Repeat with the other half of the mixture. Once both omelettes are cool, roll up together and cut into 5mm strips. Set aside.

• Heat the oil in the wok and quickly fry the garlic and ginger, then add all of the vegetables and stir fry for 3 – 4 minutes.

• Add the rice and stir over the heat for another couple of minutes until everything is well combined. Add the omelette strips and soy sauce and mix through.

• Serve with extra soy sauce to sprinkle on if needed.

Ingredients:

100 grams rolled oats

50 grams pumpkin seeds

50 grams macadamia chips

50 grams cocoa nibs

50 grams rice puffs

75 grams coconut oil

100 grams honey

1 tsp matcha powder

50 grams currants

500 grams coconut yoghurt

1 punnet fresh blueberries

2 nectarines, cut into wedges

Fresh mint to garnish

Method:

• Preheat oven to 170°C.

• In a large bowl, mix together all of the dry ingredients.

• In a small saucepan, or a bowl in the microwave, warm the honey, coconut oil and matcha powder until the coconut has completely melted and the mixture is quite runny.

• Pour over the dry ingredients and mix well with a wooden spoon until all the dry ingredients are coated.

• Spread out in an even layer on a baking tray lined with baking paper and bake for 8 minutes.

• Remove from the oven, mix all the ingredients around on the tray and

GREEK STYLE POTATOES WITH TZATZIKI AND ROAST TOMATO KETCHUP

There aren’t too many kids who don’t like chips with tomato sauce. This is a good alternative to deep frying the potatoes and serving them with a sauce that’s full of sugar and preservatives. The tzatziki is a good way of sneaking in yoghurt and cucumber instead of the sour cream that normally accompanies a bowl of wedges.

Ingredients:

250 grams Greek yoghurt

½ continental cucumber or 1 Lebanese cucumber, grated

½ cup mint, roughly chopped

Salt and pepper

500 grams Roma tomatoes, halved

2 tbs olive oil

30ml apple cider vinegar

30 grams brown sugar

1 tbs tomato paste

Salt and pepper

2 kg unwashed potatoes

2 sprigs rosemary, stripped

8 cloves garlic

100 ml olive oil

100 ml lemon juice

100 ml water

Salt and pepper

SERVES 6

bake for another 5 minutes. Mix again then bake for another 3 minutes.

• Remove from the oven and cool completely. (At first the mix will seem a bit soggy, but as it cools it will set hard)

• Break up the granola and store in an airtight container. (This recipe will make more than four serves, but the excess won’t last long!)

• Divide the yoghurt between four serving bowls or glasses and top with a generous amount of the granola.

• Mix together the blueberries, nectarine wedges and mint and divide between the four bowls.

Method:

• Mix together the yoghurt, cucumber and mint and season with salt and pepper. (For a thicker tzatziki, scrape the mixture into a sieve lined with a clean dish cloth and sit over a bowl in the refrigerator for a couple of hours.)

• Cut the tomatoes in half lengthwise and place cut side up on a baking tray lined with baking paper. Drizzle with olive oil and roast for 30 minutes at 180°C.

Cool slightly, then puree in a food processor with the vinegar, sugar, tomato paste and salt and pepper. For a fine ketchup, pass through a sieve with the back of a spoon. Ketchup will keep in the fridge for up to two weeks.

• Scrub the potatoes and cut off any bad spots or blemishes (don’t peel them, the skins are where all the minerals are) and cut lengthwise into wedges.

• Mix in a bowl with the olive oil, lemon juice, water, garlic, rosemary and salt and pepper.

• Lay out in a single layer on baking trays lined with baking paper and pour over any excess liquids.

• Bake for around 45 minutes at 190°C, turning the wedges about half-way through cooking so they crisp evenly.

• Serve the potatoes hot with separate bowls of tzatziki and ketchup for dipping.

THE GOOD Fish

Matt Golinski tackles the topic of sustainable seafood.

If you’re confused about what constitutes ‘sustainable seafood’ as you’re staring into the iced-up selection of fish, shellfish, molluscs and bivalves at your local fish shop, you’re not alone.

Information tends to get thrown about like burley and depending on whether you believe the industry itself, the government agencies or the scientists, you may or may not be saving the world one prawn at a time.

Farmed fish like Atlantic Salmon, Ocean Trout, Kingfish and Barramundi are good, because we’re not depleting wild stocks of fish. But if it requires the oceans to be pillaged of wild stocks of the food that the wild fish eat, then it’s kind of counterproductive.

Some wild fish stocks might be plentiful, but are the methods used to catch them harming other more vulnerable species?

Australia and New Zealand have some of the strictest seafood management laws in the world, so if you want to make a difference, making sure that what you’re buying is fished by Australian and New Zealand fishers in our waters is a good start.

Apps like Good Fish are a great tool to have on your phone for when you hit the

shops; you can look up species on the spot and find out what status they have and why.

Adopting a ‘nose to tailfin’ approach to using seafood is another way to make sure you’re not wasting any part of your purchase. Buying and filleting whole fish and making a nutritious, gelatinous stock with the frames, or peeling whole prawns and turning the heads and shells into a luscious bisque are some ways to minimise waste.

By far the best way to choose responsibly though is to buy the highest quality seafood from as close to the source as possible. Fishers and processors who deal in the best tasting products tend to have a vested interest in best sustainable practices.

Get to know your fishmonger, and if they seem to know nothing about the product they’re selling you, find another fishmonger. Or enjoy the beautiful waterways and throw a line in yourself. Know what the limits are and never take home more than what you can eat. Even if you don’t catch anything, it’s a pretty pleasant way to while away a few hours.

For fishing regulations visit www.daf.qld.gov.au or download the Good Fish App at www.goodfish.org.au

KINGFISH SASHIMI WITH PICKLED JAPANESE PINK TURNIP AND CELERY, MISO DRESSING, SESAME AND SHISO

SERVES 4

Ingredients:

400gm fresh Yellow Tail Kingfish, skin and bloodline removed

100gm Japanese pink turnips, finely julienned

100gm celery, julienned

30gm pickled ginger, finely julienned

50ml pickled ginger liquid

½ tsp salt

30gm white miso

30ml light soy sauce

15ml rice vinegar

1 tsp sesame oil

1 tsp sesame seeds, lightly toasted

¼ cup shiso leaves

Method:

• Mix together the turnip, celery, pickled ginger, ginger juice and salt and leave to stand for 10 minutes.

• Whisk together the miso, soy, vinegar and sesame oil.

• Slice the kingfish across the grain into 3mm slices and arrange on a platter or individual plates.

• Drizzle with miso dressing and arrange pickled vegetables on top.

• Sprinkle with sesame seeds and fresh shiso leaves.

LIGHT YEARS,

Wine time

Friday the 13th, lucky for some, as Tony Cox discovers.

Friday the 13th of November saw the lucky socially-distanced few rock up to Light Years for the return of the infamous IN Noosa wine lunch. Feasting on delicious pan-Asian inspired dishes, the matching wines were designed to take us away from the everyday, with a couple of lesser-known producers in play featuring skin contact whites and a chilled Gamay. Light Years’ famous array of cocktails were also well represented at our table and also met with plenty of approval!

Ocean trout sashimi, cucumber, wasabicado, seaweed oil, ponzu and shiso set the scene. Ocean trout has that extra level of fattiness and richness compared to salmon and the flavours here were restrained and delicate. The 2018 Rockbare Riesling had a touch more breadth than normally seen from Clare Valley Riesling of this age which stood up well to the richness of the ocean trout. A good match as a more linear Riesling may have been lost in the trout richness. These boys know their stuff.

Master Stock pork, sweet chilli caramel, apple, nori jam, steamed choy sum followed the ocean trout. Rich, tender pork

with a slight textured outer crunch and absolutely delicious! The MV La Violetta ‘Loosie Ranga’ orange blend from Great Southern in West Australia featured a cacophony of aromatic varietals assaulting the senses with abundant lifted perfume. When varietals such as Riesling, zibibbo, gewurztraminer and Moscato among others are present, get ready for a bit of fun. Throw in some skin contact and those with beards and checked shirts can’t contain themselves. Like most of the orange wines so much is about the broadly textured mid palate and pared-back upfront fruit leading to gentle phenolics on

the back palate which cleanses before the next mouthful.

Hanger steak, rendang butter, tempura onion rings was next up paired with 2020 Vicious Vino Nouveau Gamay from Yarra Valley. The steak was served medium-rare, the rendang butter providing a tasty sauce and the onion rings a crunchy, textured garnish. The gamay was served chilled and is a homage to Beaujolais nouveau with red fruits to the fore, light-bodied and refreshing.

To complete the afternoon vanilla and coconut pannacotta, strawberries, thai basil, meringue and raspberry sherbet. A little remaining nouveau gamay remained from the main to wrap what was a fantastic afternoon – oh and more cocktails had us Light Years away…

LIGHT YEARS

WINE LUNCH MENU

Ocean trout sashimi, cucumber, wasabicado, seaweed oil, ponzu, shiso Rockbare Riesling Clare Valley, SA - 2018

Master stock pork, sweet chilli caramel, apple, nori jam, steamed choy sum La Violetta ‘Loosie Ranga’ Orange Blend

Great Southern, WA - NV

Hanger steak, rendang butter, tempura onion rings

Vicious Vino Noveau Gamay Yarra Valley, Vic - 2020

Vanilla and coconut panna cotta, strawberries, Thai basil, meringue, raspberry sherbert

PHOTOS: FLORENCE LEMYRE

NAcclaimed culinary maestro Andy Davies has redefined the art of creating something extraordinary, writes Helen Flanagan, and you will not have to lift a finger.

FARE INDULGENCE AT your table

eil Perry, Greg Doyle and Tony Papas are just a few nationally known chefs who’ve shared the burners with Andy Davies; glowing reviews by the trusted Terry Durack and Matthew Evans have led to several restaurant award Hats; and locally his contemporary twist on the Italian menu at Locale in Hastings Street with produce from the restaurant’s Maravista Farm, was loudly applauded.

Adelaide-born Andy says he was always under his mother’s feet and she was the defining reason for his career choice from the age of 11.

“Mum was old school, cooked a different meal every night and I became a dab hand at pickles, preserves and even beef bourguignon,” he said. “I was intrigued by restaurants, forever trying to peek into

kitchens and finally after year 12

After career highlights at Sydney’s Bayswater Brasserie, Blue Water Grill, Bathers Pavilion and Bondi Trattoria, and much encouragement from seafood ‘king’ John Susman at Bondi Sports Bar, his signature dish of Angel hair pasta with raw tuna, has been plated more than 100,000 times.

The dining indulgence at the threeMichelin-starred Lucas Carton in Paris in 1989 has remained etched in his psyche. Finally powered with life’s rich experiences, and cuisine of the sun, peppered with generosity of spirit, the melange morphed into Chef Andy Davies, Private Dining Noosa.

The concept came about during COVID times when restaurants were closed. So, while Andy, his partner Lee and their

my apprenticeship dream came true in French restaurants in the wine region.”

… an innate ability to turn out beautifully balanced dishes so the natural flavours shine.

daughter Isla ate well at home, regular customers wanted the restaurant experience in their homes with friends, albeit with numbers limited. The time was right.

Everyone loves an indulgent experience from a multi course degustation, and a seafood extravaganza, to an Asian-inspired cocktail however Andy’s fare has no boundaries.

The quality of produce is driven by seasonality and he has an innate ability to turn out beautifully balanced dishes so the natural flavours shine. They are light and simple, yet innovative. He is a huge fan of local Fraser Isle spanner crab, also Walkers MSC-grade Mooloolaba yellow fin tuna.

We ask Andy to choose his ultimate table of eight guests and the menu.

“Steve Coogan and Rob Brydon, to talk about their food journeys on The Trip and listen to their brilliant impressions of famous actors to make us laugh; dad Jonathan, sister Susie, brother Grant because you always need family when celebrating; Boz Scaggs, Willie Nelson and Elton John to sing and tell tales, especially the mischievous ones,” he said.

“The menu served by Lee, would include oysters with mignonette dressing; Crudo of Hiramasa kingfish, Petuna ocean trout, Mooloolaba yellowfin tuna, ponzu, wasabi, ginger; South Australian rock lobster spaghetinni, heirloom tomato, garlic, chilli, basil; David Blackmore wagyu sirloin, tableside condiments, fries and salad; finishing with passionfruit, seasonal berries pavlova, whipped vanilla mascarpone cream.”

Food for thought? Hmm.

Chef Andy Davies prepares some of his signature dishes for you and your friends to enjoy.

www.chefandydavies.com.au 0414 302 198

info@chefandydavies.com.au chefandydavies

WITH LOVE Hand Made

Carlie Wacker talks to two business owners who make a living from handmaking heartfelt food in Noosa.

It seemed everyone was trying to make banana bread or sourdough to survive lockdown and if like me you tried and failed, you no doubt have a new appreciation for the bakers and makers amongst us.

You can’t just learn to love cooking; it turns out it’s innate in the one that picks up the whisk.

Local sweetheart and pastry chef Fiona Williams knew the path she would follow had to be lined with buttercream and

ganache. Her mother baked everything from scratch and Fiona followed in her footsteps with gusto. Her much loved business Fiona’s Fancies in Noosa Junction did not just pop out of a cake (pun intended), she spent many years working from home and establishing herself as a top Patissiere.

same opportunity to the next generation of pastry chefs. Her want is for the art of pastry making to be continued and she shares her knowledge with her lucky apprentices.

Its been 16 years of hard work perfecting her craft and the mentorship she was blessed with encouraged her to provide the

“I make sure they are taught to do things properly. In a world where most things (especially food) is mass produced and corners are often cut, making an effort to

With heartfelt and home style cooking on the menu we are in good hands with these two Queens of the kitchen.

keep true artisan techniques alive really is a gift to the future of the industry,” Fiona says.

If you haven’t had the joy of a Fiona’s Fancies freshly-made cake, macaron, cookie, friand… and the list goes on… then you absolutely must – and while you’re there, see if she can give you the secret to a great banana bread!

Bree Peter is another food entrepreneur with a childhood that was subtly guiding her into the industry. Her ‘family’ included a Spanish-speaking cleaner who really made an impact on Bree. She was so fascinated by the accent and culture that she quickly became obsessed with South America. The universe heard her and she had the great luck to spend a year living

Mexican with a Noosa twist Craft tacos made using hand-pressed organic tortillas

Cat’s Pyjamas Coffee by Seven Miles Coffee Roasters Tonics, elixirs and smoothies

and studying in Mexico.

Combining her interest in Mexico and love of cooking, she opened Xalapa on Hastings Street in 2019. This taqueria is a showcase of local and seasonal produce. Her tacos and sauces are all homemade using free range meats, farm fresh eggs and organic produce. Every taco is made to order in a special totilla press she imported from Mexico.

tropical flavours like tomatillos and pineapples. I love crunchy textures too, especially our crunchy lime slaw and our pico de gallo. We played with the menu with friends and it was so much fun.”

“I love real food,” she says. “The menu at Xalapa is a mix of time spent living in Mexico and my travels to California and the states. I love citrus, chillies and

With heartfelt and home style cooking on the menu we are in good hands with these two Queens of the kitchen.

SOMEDAYS ARE Diamonds

The late, great Australian wine writer, Len Evans once wrote ‘Every time you drink an inferior bottle of wine, it’s like you took a fine bottle and smashed it against a wall. You can’t get that bottle back!’

The idea being that there is a finite amount of wine you can possibly drink in your lifetime, so don’t waste the opportunities you do have drinking rubbish.

The same principle could be applied to the food we consume.

We could simply sustain ourselves on

average ingredients cooked without any love, or we could consider every meal to be one more chance to experience deliciousness in a limited lifespan of eating.

We know we shouldn’t drink lots of wine everyday because it’s probably not very good for our health, just like we know some foods are everyday foods, and other foods are ‘somedays’ foods.

So, on those ‘somedays’ you could have a stuffed crust, miniature-pie-adorned abomination of a pizza covered in all manner of over-processed ingredients.

Or you could pop into Somedays Pizza in Noosa Junction and experience a version made with the respect and simplicity that is as true to its origins as anywhere you will see outside of Naples, Italy.

Ironically perched on the site of what was the Pizza Hut on Sunshine Beach Road, the evil ghosts of a thousand thick crust ham and pineapple pizzas have been exorcised from the building, and replaced with authentic, 48-hour fermented dough made from organic stoneground Queensland wheat, locally sourced and artisan toppings, seasonal salads, and a

Matt Golinski explores why Somedays are better than others.

wine and beer list to match the philosophy of serving food that speaks of provenance.

Nathan Ramsay and Shane Newton, a couple of well-heeled hospitality locals, have teamed up with award-winning pizza guru Gianluca Donzelli, whose love of surfing and cooking drew him to Noosa in search of a lifestyle that could offer him plenty of both.

Gianluca’s passion for produce comes from an upbringing and a culture where local and seasonal is a way of life rather than a marketing catch phrase.

His time honing his skills in MichelinStar restaurants on the Amalfi Coast in Italy, picking and preparing vegetables straight from the kitchen garden, shaped him into a chef with a drive for perfection,

Some

foods are everyday foods, and other foods are

'somedays' foods

STREET FOOD

Sit + enjoy breakfast or lunch, with the best river view.

BREAKFAST | LUNCH CATERING | TAKEAWAY FRESHLY MADE ON PREMISE

but an understanding that perfection begins with good quality base ingredients.

With an almost teary eye, he speaks about his producers like they are family, and how lucky he feels to be part of the vibrant food community that he has adopted.

The flickering glow of the woodfired oven in the corner of the room, the vinyl records spinning on the turntable, the genuine hospitality of the front of house, and the type of pizza you’d normally have to travel 16000km to experience, all combine here to create the dining experience equivalent of a big warm hug from your Nonna.

And somedays, a hug just makes everything better.

FOR THE Birds

Melbourne Cup was ‘for the birds’ this year and Carlie Wacker had a front row seat for all the action.

On International Day for Biosphere Reserves a flock of more than 100 guests gathered in our finest attire to raise funds for the endangered Glossy Black-Cockatoo: no horses, just threecourses of fun, fundraising and frivolity!

The Glossy Black-Cockatoo population is currently under threat from urbanisation and bushfire events, so we gathered together to support Noosa Biosphere Reserve Foundation to do our bit to protect this vulnerable species.

Guests learned about the plight of the Glossy Black-Cockatoo from local birders “Glossy Bob” Carey and young Spencer Hitchens who explained how to spot a Glossy from the more common Red or Yellow-Tailed Black-Cockatoo.

Matt Golinski was in fine form serving up a stunning three-course meal showcasing local produce and we sampled the INcredible new Black Cockatoo Rum paired with our favourite Ginger Beer by Diablo Co.

The runway lit up with amazing wearable art by Larissa Salton, Teddy McRitchie and graduating fashion students from Sunshine Beach State High School.

Plastic Free Noosa launched their

limited-edition Glossy Black-Cockatoo art edition reusable aluminium water bottles featuring local artist Suzanne Bloomfield’s illustrations from the children’s book, Fussy Glossies. The book and bottles were part of a goodie bag including the latest IN Noosa Magazine; a Diablo Ginger Beer and bottle of Black Cockatoo Rum and generous gift voucher from Stephanie’s Ocean Spa at Peppers Resort.

A grand day was had by all - so much fun we think we will do it every year.

This event was hosted by Noosa Biosphere Reserve Foundation with the support of IN Noosa Magazine and sponsored by Tourism Noosa and Plastic Free Noosa.

We are so excited to announce that thanks to the generosity of local businesses and Tourism Noosa, the Glossy Raffle raised over $6000, which will be used to seed-fund project outcomes from the recent Glossy Black-Cockatoo community forum, such as creating nesting boxes.

You can support the campaign to help protect the Glossy Black-Cockatoo in Noosa. Visit noosabiosphere.org.au for more information or to donate.

Noosa Lunch

IN Noosa Magazine wine lunches have earnt a solid reputation for great food matched with outstanding wines in a fun and informative fashion. The next lunch will see the newly-revamped XO host Tom Northcott from Howard Wines in the Adelaide Hills to showcase some of the more elegant, food-friendly wines from their two Estate vineyards: Mount

Barker and Lobethal.

The Mount Barker vineyard is situated at an altitude of close to 360m above sea level and is a warmer site compared to Lobethal vineyard, which sits just under 500m.

When discussing the lunch with Tom, he expressed excitement at teaming with XO given the vineyard restaurant has a strong

Our next wine lunch will be one to remember with XO hosting a superb winemaker from the Adelaide Hills. Tony Cox provides a taste of what’s to come.

Korean influence through the cuisine and the synergy with XO’s Asian cuisine and the wines is likely to be just as delicious. Planted in 1997, Howard Wines is a family business growing all their own fruit. The Lobethal Vineyard focuses on aromatic whites as well as some pinot noir, which is utilized in the sparkling rosé. Being a warmer site, the Mount

Tom Northcott from Howard Wines

Barker Vineyard is utilised for slightly fuller-bodied reds including the cabernet franc which is grown for the cabernet franc rosé.

The Sparkling Pinot Noir from the Lobethal Vineyard is fresh and vibrant, the result of both early picking as well as being picked at night to preserve natural acidity. The wine undergoes full malolactic fermentation and time in French oak, which add complexity and texture but still remains dry.

a light body and restrained passionfruit flavours....

The Pinot Gris won Gold at the 2019 Royal Adelaide Wine Show and Best in Class. From the Lobethal Vineyard, it is

crisp and fresh with green apple and crunchy nashi pear flavours with a little texture through the mid-palate and high acid to close, making it a wonderful accompaniment to seafood.

The Sauvignon Blanc is again picked early to avoid an overtly ripe flavour

spectrum. Eschewing the ripe tropical notes that can become evident in fruit picked later the fresh profile is more represented by zesty citrus notes, again the result of early picking to preserve the acid line, a light body and restrained passionfruit flavours. The fruit for this wine is drawn from the Lobethal Vineyard.

The Cabernet Franc rosé is sourced from the Mount Barker vineyard with the warmer site enabling later ripening fuller-bodied reds to ripen sufficiently. Based on the wines that Tom made in France, the grapes are chilled and receive a very brief two hours’ skin contact. A little time in used French oak oxygenates the wine slightly providing more palate weight and texture to match the savoury style. Flavour-wise there are red fruits, herbal notes and orange peel nuances to make a killer summer drink.

These are just a snippet of what Howard Wines produces and we look forward to meeting Tom and hearing him talk about his wines, which are sure to work beautifully with XO’s dishes. An exciting event the phone should be ringing off the hook for. Don’t miss out!

JOIN US AT XO

Tom Howard

STATE OF Nirvana

The people of Noosa are raving about Nirvana Life training and their amazing home-delivered meals. Melissa Donnelly is the entrepreneur behind this growing empire that takes a refreshing approach to being your best. The training, food and mindset makeover is at our fingertips so let’s find out how it all began...

“I started my own journey which is now what I look back and refer to myself as ‘my own worst client’,” she said. “I started my fitness journey 11 years ago and began following a diet regime which, according to a magazine and on the internet, worked for all the fitness fanatics. I started eating copious amounts of protein and low carbs thinking I was doing the right thing.

“Sadly, I developed the worst digestion health issues, spent thousands of dollars having exploratory colonoscopies and consulting numerous health professionals but absolutely no one could help me.

“It was then that I found an Ayurvedic specialist who literally fixed me in a matter of days. This led me to studying gut health

I’m Carlie Wacker and I am the stereotypical fad dieter – always looking out for the next miraculous way to lose weight and get fit. In recent times there has been a groundswell of support and mentions for a local business offering a unique approach to health and wellness, so I had to find out more about Nirvana Life.

and Ayurvedic medicine and a few years later the unique approach to Nirvana Life was born,” she shares.

The whole idea behind the ancient Ayurvedic approach is to create balance in the body and mind. It recognises that we are all individual in our constitution and therefore we all require tailored approaches to wellness.

Melissa says “You are unique, do not follow the craze or next diet fad. Follow what is right for you.”

This is a game-changer for me. I totally get why the cookie-cutter approach I have been taking hasn’t proven successful.

“Being aware of one’s life is all about understanding that there is a healthier way to get better results,” adds Melissa.

She offers gut health Ayurvedic consultations, customised personal training and takes into consideration your individual constitution. I am particularly interested in learning about what type of exercises are beneficial at my age and stage of life and what program Melissa would create to address that. To assist with

your journey, Nirvana Life Meals makes the transition to the best you even easier.

This part of the business provides delicious macro meals using locallysourced produce and delivered to your door. I do not know what more one needs to reach peak health and wellness!

I have always found the hardest part of life is knowing what to eat – should I have carbs or not? What the hell are carbs anyway?! There is so much confusing information out there. Nirvana Life Meals make life easy with a mouth-watering menu for weight loss, bulking and more.

…train your body and mind and feed your soul (quite literally)

To explain why these convenient meals are different to the more commonly known home delivery options we need to break down what macro means.

“Macro is short for macronutrient, which is the umbrella term for the three key nutrients that should make up most of your diet: carbohydrates, proteins, and fats. Plenty of foods even contain a mix of several macros,” Melissa says.

“Many people focus on only calories and macro counts in their foods! But what about sodium levels? You will be so surprised when you start looking at food labels how much sodium is actually in

‘so-called’ healthy foods.”

Nirvana Life meals are macro-counted by Melissa and created with her partner and Head Chef Raphael Andreucci Miragaia Ribeiro. They are delivered to your door weekly with the order cut off every Wednesday at 8pm.

What I love about this way of addressing health is that they encourage breakfastgood news for a gal that enjoys food.

“We consider every meal the most important of the day, our breakfast range wakes your tastebuds in the most mouthwatering way possible,” teases Mel.

They offer meals in Keto options, broths for gut health and snacks - yes you can

snack and still be super healthy and lose weight – I’m SOLD.

Nirvana Life is the complete health and wellness package. As a qualified PT and gut health nutrition specialist in Ayurvedic medicine, Melissa will train your body and mind and feed your soul (quite literally) with the good food for optimal wellbeing and happiness.

So, I’m putting on my big girl tights, booking a gut health consultation and PT session, placing a food order and joining the Nirvana Life fan club. Watch this space – no more fad diets for this food lover! Reach out for wellness and wake up your tastebuds at www.nirvanalife.com.au

Freshly-Prepared Meals Delivered To Your Door

Eat on the run or serve the family, with chef prepared ready made meals, using organic locally sourced produce.

Melissa Donnelly and chef Raphael Andreucci Miragaia Ribeiro

FRESH is best

Name

How did you become a chef?

Like most of us, I fell into it. I had plans for University back home in England but I started doing a few shifts in a kitchen to cover the bills and immediately fell in love with it. I already had a great enjoyment for cooking but once I got the vibe, nothing else would ever take my fancy again.

When I first started, it was with an event catering company in England and we would do lots of dinner parties for the upper middle class for about 15-20 people. There was lots of creativity week-in, week-out.

What is your approach to food?

Fresh is best. Local seasonal produce as much as possible but also appreciating the quality of something even if it isn’t local. Here we have the ocean and hinterland providing so many amazing ingredients, but things like asparagus that won’t grow in Noosa can still be appreciated. Australian asparagus is the best in the world! I try to let the food shine and not do too much to the dish. Work with quality ingredients and let it do the talking.

What

do you love about local produce?

The kitchen we worked in back home was on a farm, which was great. We’d get ingredients straight from the farmer. You’ve never had a better strawberry than the day they were first picked.

That environment helped create my passion for, and understanding of, seasonal and fresh food.

To be able to create something from the environment is magical. Here we have a variety of local produce with a mix of ocean and hinterland.

What do you love about being a chef?

Happy customers. That’s the main priority. If people are enjoying the things you think they are going to enjoy, that’s great. You can put your own spin on some classical dishes and you know in your head that it’s going to be good; but when people love it, it’s the best feeling.

I just love food, so being able to create something with it and enjoy the environment is magical. Particularly here, it’s not a bad view. The pressure of service and creativity is also a big part of it. If you’re in the right team, it’s the best job ever when everyone’s working together.

What has been the most rewarding moment of your career so far?

Landing this job. I spent a long time at Thomas Corner with David Rayner and loved it for the 7-8 years I was there. But being recognised as competent enough and trusted enough to be the head chef for somewhere else and do my own thing is fantastic. I’ve done quite a few events for the Noosa Eat & Drink Festival over the years with David that were really special; particularly one event where I worked with Jason from Fraser Isle Spanner Crab. We started early catching the crabs fresh from the ocean and spent the whole day

Michael Trask

prepping. The food at the end of the night was sensational, next level, which felt so good after a long tiring day.

Do you cook at home, and if so, what do you like to cook?

Not as much as I’d like to but stir fry is my go-to. It’s such a simple dish that doesn’t take long to do. Lots of fresh veggies and you can make 5-6 portions. Put it in the fridge, and the next day it’s a cold noodle salad - it keeps me going all week. Don’t forget to marinate your noodles for a few hours beforehand.

I just love food, so being able to create something with it and enjoy the environment is magical.

Who is your culinary inspiration?

Currently, it’s Josh Niland in Sydney. He is an absolute genius. I follow him on Instagram and have been to the restaurant a few times. I love everything he does and I take snippets of inspiration from here and there. Back in the day, it was Gordon Ramsay – if you’re in England, he is the pinnacle; and Rick Stein, the godfather of fish back home. I’ve always loved seafood; that’s part of the reason I came to Australia. Seeing things Rick used to do were groundbreaking and Josh is taking

that even further.

Who would you love to cook for?

Any of my heroes would be pretty cool. Josh, Rick or Gordon - to cook for them and then sit down afterward and have a beer and a chat would be amazing, just to tap into that knowledge. Especially Niland, to see how he comes up with some of the things he creates and understand that thought process. I would learn as much as I can and put that work and inspiration into my own cooking. Other than that, maybe a football star, I’m a massive soccer fan.

What is your favourite kitchen tool?

My chef knife. I had it custom-built a couple of years ago. It cost me just over $1000 and I’ve used it with almost everything. It’s a pride and joy for me. I love it to bits.

What is your favourite ingredient?

Figs. I’ve always loved figs and the local ones are pretty pinnacle. They’re just a beautiful ingredient. You can do a lot with them. When you rip open a fig, they look amazing and the flavour is sensational. They’re God’s food. I can never stop eating them.

OPEN

OPENING HOURS

DINNER

Matt Golinski shares why the VanillaFood Cookbook is set to become a kitchen favourite.

HBooksCOOKING THE

ow many cookbooks do you have on the shelf in the kitchen? And when was the last time you actually opened one? Surely if you want to know how to make hummus these days you’ll jump on your phone and choose one of the 347,000 options at your fingertips (and that’s only one way to spell it!).

The truth is we buy cookbooks for the same reason we watch cooking showsto be inspired; to plant little seeds in our minds of things we may try somewhere along our food journey.

But in order to be inspired, the content must have a point of difference. A story that stays with you, or a different way of looking at ingredients. It needs to be simple and achievable without being condescending; and challenging enough to be impressive. It should be timeless but offer a new approach.

My colleague and self-confessed curator of crazy ideas, Deb Caruso strongly believes in the power of print and is particularly passionate about magazines and cookbooks.

“For me print provides an emotional connection that you just don’t get from digital,” she said. “Food also creates an emotional connection so when you bring the two together, it’s a match made in heaven!”

Turns out she’s right, cookbooks sell like hotcakes.

At some point Nilla Tomkins, the owner-operator and chef of VanillaFood, mentioned her dream of making a cookbook so she could share her recipes with fans of her two cafés, and anyone who was interested in learning more about cooking fresh, healthy, nutrient-rich food.

At IN Noosa Magazine, we love a challenge, so Deb embarked on a mission to turn Nilla’s dream into a reality. And given that this conversation happened in mid-August, an ever-optimistic Deb also thought that it should be out by Christmas.

Taking her knowledge of print and ability to convince me to go along with her crazy schemes, we set about compiling Nilla’s recipes, stories and pictures, and sent it off to the printers just in time to be

back by early December.

My job was to edit the recipes as details inevitably get lost in translation from a commercial kitchen to the kitchen bench at home. I had a fair idea about who Nilla was as a person and a cook, and what her philosophy was when it came to food and running her two cafés.

What I didn’t know was how much I would learn as I worked my way through the 70 or so recipes.

I couldn’t resist road-testing a few of them and I can tell you that you are in for a treat. The dishes are relatively easy to make but full of flavour without being overly-rich or heavy. Nilla’s simple no-fuss approach delivers outstanding dishes that taste as good as they look.

All the dishes in the VanillaFood Cookbook are vegetarian; with most of them also gluten and dairy free and plenty of vegan options thrown in for good measure. That is the magic of Nilla’s style. She isn’t led by fads but by a desire to create and deliver wholesome and flavoursome food that is good for our bodies and the planet.

Deb spent the best part of a week with Nilla and Amy from Lumea Photography to capture the dishes and can vouch for the authenticity of what is represented in the book.

“The pops of brightly-coloured berries, edible flowers and herbs is pure Nilla,” she said. “Anyone who has had the pleasure of eating one of her lovingly-prepared dishes at one of the VanillaFood cafés will know that this is the essence of how Nilla approaches food -no fuss, just pure organic ingredients made and presented with love.”

So here we are less than four months later and VanillaFood the Cookbook has arrived, all 230-odd pages of recipes, stories and tips and tricks. This is a book that will be much-loved and well-used.

Thanks to Nilla’s knowledge, passion and patience and despite the tight timeframes, this project was an absolute pleasure to deliver.

In fact, I might just be mad enough to let Deb do one for me. Watch this space…

To get your hands on VanillaFood the Cookbook, visit www.vanillafood.com.au

EAT LIKE A Local

Never again will you have to search in frustration about where you want to dine, grab a takeaway or find fresh produce. Elle Louise Smith discovers how Eat Local Noosa dishes up everything you need to eat like a local.

Eat Local Noosa continues to grow as the go-to online directory for all things food and drink.

Born out of the need to connect consumers with local businesses as they emerged from lockdown, the eatlocalnoosa.com.au website has become a trusted and valued resource for those who want to eat (and drink) like a local.

It also offers local businesses the perfect way to tap into hungry local and visitors.

Website creators Social Tap have refreshed the site based on feedback from industry and consumers with exciting new categories including private chefs, catering, function & wedding venues, sweets, food trucks and more.

Eat Local Noosa co-founder Michelle Mason said feedback from both the community and industry had been overwhelmingly positive.

“People are loving having one place they can go to discover local food and drink businesses by location or category,” she said. “Likewise, it has been an important tool for businesses to promote who they are to a highly-engaged audience.”

Michelle and the team at Social Tap have spent the last few weeks refreshing the site to make it more relevant to what the market wants.

“In the beginning the aim was to help consumers connect with businesses as they emerged out of COVID lockdown so it was all about letting people know who

the aim was to help consumers connect with businesses as they emerged out of COVID lockdown

was open and offering takeaway or delivery or selling produce,” she said. “It has since evolved to provide an ongoing valuable service to connect customers with businesses.”

Eat Local Noosa is a consumer-driven and industry led organisation dedicated to promoting and supporting businesses involved in food and beverage through a united online presence.

Started and managed by Michelle Mason, Alesha Gooderham and IN Noosa Magazine’s Deb Caruso, the promise is or it to be ‘forever free’.

“We have no intention of charging businesses to pay for listings,” Alesha said. “Not now, not ever. Michelle, Deb and I have a passion for local business,

particularly those in the food sector and we are fortunate enough to have the skill set and abilities between us to be able to provide this service.

“It just makes sense and ticks a lot of boxes for us.”

Through creativity and teamwork, Eat Local Noosa connects people through community and service. All just on the tip of your fork and the click of a mouse.

Listing categories include takeaway; restaurant & cafes; coffee; drinks; and fresh food which incorporates grocery and fresh and frozen produce; plus seafood; meat; fruit and veg; bakery; eggs and dairy.

Hungry for more? Check out the listings on eatlocalnoosa.com.au or follow them on social media.

Want free exposure? If you’re a local business, get listed on the website – it’s free and easy!

Visit www.eatlocalnoosa.com.au

DIABLO a go-go

With strong credentials in the hospitality industry and a fiercely loyal following for Diablo Alcoholic Ginger Beer already established, Dimitris Limnatitis is not slowing down anytime soon, as Tony Cox discovers.

When Dimitris, owner of five hospitality venues in Maroochydore’s Ocean Street precinct, experienced the impact of Covid he could have responded in two ways: curl up in a ball in the corner or get creative and move forward?

Thankfully it was the latter. With his Diablo Alcoholic Ginger Beer, established in 2017, already firing on all cylinders Dimi saw an opportunity to create a vodka and from there a range of liqueurs using natural ingredients and flavours which epitomise Queensland.

The Diablo Alcoholic Ginger Beer is utterly refreshing. Take a long glass, add a scoop of ice and a wedge of fresh lime and simply pour over the Diablo. So simple, so refreshing! It is getting good traction through retail liquor stores and bars across the region and wider. The secret being the 13 herbs and spices in the recipe (two more than a famous Colonel).

The vodkas, liqueurs and newly-released Black Cockatoo Rums use locally-sourced ingredients and are locally-produced on site to offer an alternative to the mainstream brands. His spirit source is the same sugar cane he uses in the Diablo.

When asked what drives his product innovation and compilation Dimi said: “there are two types of chefs: one who cooks his food and says ‘that is my food I expect you to eat it’ and the other who says ‘I am here to cook for you, what would you like to eat’?”

Dimi is firmly in the second category.

What also comes through is that he is a very astute listener and observer of people’s consumption patterns and the

drivers of those patterns. For instance, his liqueurs are quite concentrated without being sickly sweet and cloying when tasted on their own.

When asked the rationale, Dimi explained he was looking at the end user, which is ultimately the consumer in a busy bar, for whom there were a few key drivers: Firstly, they don’t wish to be forever lined up to get a drink. That immediately means the liqueurs have to be able to be quickly constructed in built drinks without the liqueur being lost in the drink. Secondly, it has to taste and look good. With many of the liqueurs working well with the Diablo Alcoholic Ginger Beer as a key ingredient they are refreshing, incredibly tasty but also a long drink which means you aren’t back at the queue every five minutes. The Diablo Spritz is a great example - taking a shot of Amazonas passionfruit liqueur, 15ml of fresh lime juice, a tablespoon of passionfruit pulp, topped with Diablo

Alcoholic Ginger Beer and ice.

Thirdly, he identifies broader movements and follows. As an example, all of his products are gluten free and produced using sugar cane over grain.

Calorific intake is also a key factor, epitomised by the numbers who consume vodka, lime & soda as their drink of choice. This is where the Eros grape flavoured vodka comes into play to make one of the most popular drinks a little more interesting without adding extra calories. It gives a pinkish tinge to the drink making it visually appealing with a pleasant flavour that doesn’t detract from the base drink - all for only 16g of calories.

Of the liqueurs my personal favourite was the Pegasus Espresso Martini Liqueur. Being a blend of cold pressed coffee, dark chocolate and Madagascar vanilla. Each was readily identifiable on the palate without any of the flavours dominating. Perhaps the only time we didn’t agree was Dimi felt it was perfect for an affogato whereas I craved to see it as part of a tiramisu. Just between you and I, it would be great in both.

With a pop-up bar and cellar door located near the Big Pineapple it’s worth a visit to try the entire range and enjoy some signature cocktails and live music.

For the online shop and cocktail suggestions visit the website: www.diabloco.com.au

Congratulations to Whisky Boy owners Geoffroy Marcq and Jimmy Talve on their 5th birthday! To celebrate, we asked Geoffroy to share one of his favourite recipes. “This is a simple dish that even the kids can enjoy,” he said. “I tried to trick it up a bit with a house-made preserved lime and the pickled zucchini wheels to resemble scales. Keep it fresh and full of flavour, something good for summer and winter, just change around the vegetables.”

Celeriac purée

1 kilo celeriac, peeled, cut into 2cm cubes

3 cups of milk

300ml of thickened cream

100 grams shallots, coarsely chopped

40 grams butter

1 ½ teaspoons fine sea salt

1 lemon juice

Method:

In a large, heavy-based saucepan, combine all the ingredients and bring to a gentle simmer over medium heat. Reduce heat to low and simmer very gently, uncovered, stirring occasionally for 30-35 minutes or until the celeriac is tender enough to mash with a spoon.

Working in batches and using a slotted spoon, transfer the celeriac and shallots to a blender (preferably a high-powered one) and blend until smooth, adding enough of the cooking liquids to form a very thick, creamy and completely smooth purée. Transfer to a serving bowl, reserve.

2 medium zucchinis

2 bunches of baby watercress

Half head of radicchio

1 teaspoon preserved limes (or lemons)

Nasturtium petals

Nasturtium oil

Butter

2 tablespoons coarse salt

250ml of apple cider vinegar

2 cups of sugar

1 tablespoon mustard powder

1 tablespoon yellow mustard seed

1 ½ teaspoons turmeric

1 teaspoon ground cumin

Method:

Using a mandoline or sharp knife, cut the zucchini into fine wheels, transfer it to a colander set in a bowl. Toss well with salt. Refrigerate for one hour.

Meanwhile, bring vinegar, sugar and spices to a boil in a medium saucepan stirring. Reduce heat, simmer for 5 minutes. Rinse zucchini well, and drain. Pat dry between paper towels. Transfer to a large bowl; pour hot brine over, let cool completely, about 30 minutes.

For the salad mix, drain pickled zucchini with 2 bunches of washed baby watercress, half head of radicchio, 1 teaspoon of finely

chopped preserved limes (or lemons) skin and a few petals of fresh nasturtiums. Dress with a little bit of the pickling liquids and olive oil.

Heat a heavy nonstick or cast-iron skillet over high heat. When the pan is hot, add olive oil. Place the fish in the pan, laying them down away from your body. Press down gently with a spatula for about 20 seconds to prevent curling.

Lower heat to medium and let sizzle until fish is golden and caramelised around the edges about 1-2 minutes. Carefully flip the

fish and add 2 tablespoons of butter and thyme to pan. Tilt pan slightly to let the melted butter pool at the end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45-90 seconds. Serve immediately with some pickled zucchini wheels over the fish to resemble scales.

For plating, put 2-3 tablespoons of hot celeriac purée in the middle of the plate, place the cooked fish lightly on one side and the salad next to and over the fish. Add nasturtium oil to finish.

WHISKY BOY

KITCHEN + BAR

MON/TUE: 3.30PM WED/SUN: 11.30AM

Pickled zucchini and watercress salad

Congrats to owners Jimmy Talve and Geoffroy Marcq on the fifth birthday of Whisky Boy! PHOTOS:

CocktailsSUMMER

Shake, stir, sip and swizzle your way to cool this summer with these stunning cocktails from some of our favourite bars and bartenders. Cheers to that!

INDIAN SUMMER

30ml Pink Gin

60ml Prosecco

60ml Soda Water

10ml Rose Syrup

1 pod, Black Cardamom

Ice Garnish with: Rose Petals

Lime wheel

Build in a wine glass filled with ice by adding each ingredient. Stir and top with rose petals and a lime wheel. Pucca, 19 Sunshine Beach Road, Noosa Junction. 5613 3202

BLOOD ORANGE MARGARITA

45ml Volando Tequila

15ml Cointreau

30ml fresh Blood Orange juice

30ml fresh lime juice

15ml agave syrup

Prepare old fashion glass with salt rim (rub lime wedge around the rim and dab into salt). Add ingredients to cocktail shaker. Add ice. Vigorously shake for 10 seconds. Strain into glass over fresh ice. Garnish with a dehydrated blood orange wheel.

The Bartenders, thebartenders.com.au 0451 636 114

SPICED MARGARITA

30ml Cointreau

30 ml fresh lime juice

30 ml Jose Cuervo tequila (gold)

15 ml agave cayenne pepper syrup

Ash salt

Pour into shaker. Hard shake and double strain into a martini glass with ash salt around the edges.

Gust0, 257 Gympie Terrace, Noosaville. 5449 7144

MODERN COASTAL INDIAN CUISINE & BOUTIQUE GIN BAR

LYCHEE MOJITO

30ml lime juice

15ml sugar syrup

45ml stolen white rum

3-4 fresh lychees (seeded)

4-6 large mint leaves to garnish

Pour the ingredients into a cocktail shaker. Shake vigorously and pour into a highball glass. Top off with soda water. Garnish with mint leaves.

Ze Pickle Noosa, 5 Sunshine Beach Road, Noosa Junction. 5357 6054

MONDAYS “PUCCA UP” FROM 4PM

CLASSIC INDIAN STREET FOOD WITH 3 AWARD WINNING

QUEENSLAND GIN DISTILLERIES & TROPICAL DJ BEATS

WED - SUN 5.30PM TIL LATE SAT LUNCH 12-2.30PM CLOSED TUE

8.30PM

Cocktails SUMMER

SPRING SLING

45ml Gin

15ml Chambord

60ml pineapple juice

30ml cranberry juice

2 lime wedges

Served in a chilled tall glass topped with soda and lime wedges.

Relish Restaurant, Noosa Springs, Links Drive, Noosa Heads. 5440 3317

FIRST POINT

45ml Fortune Noosa Gin

15ml Cointreau

45ml fresh watermelon juice

20ml fresh lime juice

10ml agave syrup

Add ingredients to cocktail shaker. Add ice. Vigorously shake for 10 seconds. Strain into glass over fresh ice. Garnish with dehydrated lime wheel.

The Bartenders, thebartenders.com.au 0451 636 114

NOOSA RIVER SLING

15ml de Kuyper Blackberry

45ml London Dry Gin

30ml cranberry juice

60ml pineapple juice

1 lime wedge

Fill a Boston glass with ice, add spirits and juice, a squeeze of lime and shake. Strain into a schooner and top with soda. Garnish with a pineapple slice and cherry.

Noosa Boathouse, 194 Gympie Terrace, Noosaville. 5440 5070

Cocktails SUMMER

YOU TELL ME

30ml five Dry London Gin

15ml Maraschino liqueur

15ml Frangelico

15ml lime juice

30ml Cranberry juice

Dash chocolate bitters

Shaved dark chocolate

Chill a martini or coupe glass with ice. Fill a cocktail shaker with ice and combine all ingredients except the shaved dark chocolate. Shake vigorously and use a double strainer to pour into the chilled glass. Garnish with shaved dark chocolate.

Whisky Boy, 10/203 Gympie Terrace, Noosaville. 0403 600 406

BERRY-BERRY SUNSHINE

45ml Sunshine & Sons

Original Dry Gin

15ml Fiorente Elderflower

Liqueur

45ml Forest Berry Iced Tea

(pre-made with Origin Tea

Forest Berry tea & a teeny splash of sugar syrup)

15ml freshly squeezed lemon juice

Build on ice in a high ball glass, top with Fever Tree Mediterranean Tonic Water. Garnish with blueberries or any berries you have, and a slice of lemon.

Peregian Beach Hotel, 229 David Low Way, Peregian Beach. 5448 3111

Summer at Sunnies

TROPIC THUNDER

45ml Black Cockatoo Spiced Chilli Rum

30ml Pineapple Juice

15ml Eros Pineapple Liqueur

15ml Black Cockatoo Coconut Rum

10ml Coconut Syrup

1 Lime Flank

1 Square or ball Ice

Combine all liquids in a shaker. Add ice and shake hard for 5 seconds. Single strain into crystal short-ball glass, over ice. Squeeze lime lightly into glass, add lime to beverage and stir once. Garnish with lime and edible flowers.

View by Matt Golinski, Peppers Noosa Resort & Villas 33A Viewland Drive, Noosa Heads. 5455 2209

brewery, bar & kitchen

OODLES & OODLES OF

FESTIVE FIZZ

PLENTY OF VINO & YOUR FAVE LOCAL BREWS all ready for your party or those lazy summer days! COME & SAY G’DAY, WE LOVE A CHAT SHOP 4/28

An Ale

OF A TIME

Time for summer and what better way to quench your thirst than a tall, cold frothy. Tony Cox explores some of the region’s best – well, someone has to do it!

For those who haven’t noticed, craft beer has exploded in the last five years or so and Noosa isn’t immune with craft beer breweries firmly establishing themselves in the hearts and minds of locals and tourists. Led by Heads of Noosa and Boiling Pot, both are located in the industrial area of Noosaville, albeit at opposite ends.

Boiling Pot is located on the corner of Project Avenue and Venture Drive in Noosaville, just off the roundabout of Eumundi Noosa Road.

With a range more in the atypical craft beer genre, Boiling Pot’s flagship beer is the Golden Ale. Very easy to drink, sitting at a comfortable 4.5% ABV, kick back and relax with this pale ale featuring delicious tropical fruit notes and clean but low bitter finish.

The Best Behaviour Mid Strength, at a manageable 3.5% ABV for an afternoon’s consumption, has all the flavour of a full-strength without the resultant behaviour as the name suggests. Hop-forward delivering citrus and tropical

flavours it has low bitterness and finishes dry.

The Bat Migration Black Lager is more Tooheys Old-like and less stout. The darker roasting of the malts releases coffee and dark chocolate flavours framed in a clean lager style. You had me at Black Lager!

For a change of pace the Guava Sour, soured with local Kenilworth Yoghurt, delivers a lighter-bodied experience with cleansing acidity/sourness delivering great

length. Smashing on a hot day consumed super chilled.

For those who prefer their beers a little more vanilla, Our Lager, tipping the scales at 4.7% ABV, is Boiling Pot’s mainstream style offering. Restrained malt, delicate hop bitterness with an overlay of floral and spice nuances, it finishes crisp and dry.

Boiling Pot has a broader range than what I have mentioned, I do have to keep some mystery after all. Combined with food that is more wine bar than dude food, Boiling Pot’s Taproom caters to a diverse range of clientele.

Heads of Noosa, located in Rene Street, is a little different to most of the breweries in the craft beer space. Eschewing the rich ale, heavily-hopped styles, which are almost a caricature of what a craft brewery

MAKE US YOUR LOCAL

Offering an extensive range of quality wines, spirits and independent beers

is supposed to be, brothers Craig and Lance have instead focused on crisp, clean, lager styles, which are perfect for a warm sub-tropical climate.

The range is led by the multi awardwinning Japanese Lager which is refined, clean and crisp. Many would think these are easy beers to make but it is quite the opposite with the delicate appearance and flavours leaving no opportunity to hide faults in the brewing process.

The Summer Dusk features darker malts, which provide a richer beer with tropical fruit flavours emerging from the hops.

The Lager 3.5 is designed so you can settle in for a session; being a midstrength with the cold ferment resulting in a clean, crisp finish.

Another must-taste in their range is the

Bock Lager which is a higher alcohol, maltier style of lager with a little more hops than the Japanese Lager but not enough to appease the hipsters.

Heads of Noosa also has a limited release range, which allows them to be a little more experimental whether they be seasonal or effectively test marketing potential additions to the core range.

An array of beer food can be enjoyed at their Taproom, check the website for opening hours.

If you have a spare afternoon when in Noosa search out either or both of these venues or better still make it a twoafternoon exploration for double the fun.

Cheers

RESET, REGROUP Recharge

This year has certainly been one of adjusting to the impact and affect Covid-19 has had on our lives, health and wellness. Katrina Thorpe examines the importance of resetting.

Our lives, in one way or another have changed and for all of us it seems to be a time of constant adaptation to life lived in a different way. Coined the ‘new normal’ we are resetting our lives, regrouping ourselves and hopefully with friends, family and work, recharging our sense of wellbeing and finding where we go from here.

There’s a lot of talk about ‘Resetting the World with Wellness’ and the Global Wellness Institute is working to create a better, healthier and less unjust world in the aftermath of the coronavirus pandemic. Through necessity, wellness activities and lifestyle have crept into our everyday life during covid and now we have the chance to evolve, grow and discover all forms of wellness to create a better world.

RESETTING YOUR WELLNESS

Never have we seen such a demand for

all sectors of wellness and while it’s a positive shift to see more people taking care of themselves and each other, it’s the stress levels and emotional changes caused by lifestyle shifts that are the key drivers to the demand of resetting one’s wellness.

There’s an undeniable rise in wanting to keep well and healthy at present to avoid or be able to cope with a virus but a major contributing factor to seeking help for improved wellness is largely due to overcoming or combating the stress we feel from the lifestyle adjustments we are processing. Stress, anxiety, sadness, loneliness or feeling overwhelmed, are the main triggers to an upward trend for the wellness market at present. However, people are seeking help to improve their health and wellbeing and this is a shift in the right direction.

Fortunately, there’s a wide variety of

ways to improve your wellness and it’s important that you choose a few options that are best suited to you and your happiness or lifestyle. Choose the wellness activities you enjoy, like or gain benefit from because that means you will make them part of your life to maintain your future wellness.

The basic rules to wellness are to do something active, something passive, nourish your body, build on your mental resilience and always include the things you like to do, as well as making time for the people that you love. Selfcare is not a luxury, it’s a necessity.

REGROUPING YOURSELF, FAMILY AND FRIENDS

Lifestyle changes are taking a bit of adjustment for many of us at present by regrouping ourselves to move in a different direction to the new way we are now living. Just by recognising the

2/11 Gibson Road, Noosaville ● citycave.com.au ● noosa@citycave.com.au city.cave.noosa citycavenoosa

changes, processing them or getting help to do this and moving forward can help you regroup or adapt to the ‘new normal’.

One step at a time, talking to others and taking time to care for yourself during the transition all helps your health and wellness.

The lack of contact with others during covid made us all realise how precious time is when we spend it with family and friends to share hugs, kisses, touch and human connection. It’s a necessity we all

thrive on as humans. There have been many families separated this year due to work commitments and border closures and as restrictions ease the trend for wellness together activities have increased.

Being part of a regular yoga, Pilates or gym class has been a popular shift to a better wellness lifestyle while belonging to a community group, surf club or other association where we come together with likeminded people are also good for the

Selfcare is not a luxury, it’s a necessity.

soul and mental health.

RECHARGE THIS SUMMER

What recharges you? You should do that! To many of us recharging means a holiday, escaping the daily routine of work and home life. Yet for some, not being able to be at home with family due to covid restrictions this year; staying home is probably where you prefer to be.

Many of us have already spent a lot more time at home so seeking a holiday in another destination is a priority for recharging.

No matter where you choose to be this summer, give yourself time to reset, regroup or recharge with some time to switch off and zone out from the daily routine of life to do the things you enjoy.

While you are in Noosa there is so much on offer to recharge yourself this summer and you will find places to see and things to do within the pages of this magazine or by checking out our local tourism body website at visitnoosa.com.au

Building resilience, the ability to adapt to change and manage stress takes time but if you need help seek advice from your medical practitioner and starting with some selfcare is a step in the right direction.

Ahoy there parents! Yes you! Sometimes life gets a little too serious, don’t you think?

CHILD’Splay

Life is busy. We’re running here and there, trying desperately to get from A to B. Usually picking one child up from somewhere to then drop the other kid off someplace else. Barely having time to scratch our you-know-what, let alone take a breath!

Where’s that life buoy when you need it?

Especially this year…. It’s all a bit of a blur for us really.

And sometimes we can not only lose ourselves a little in the crazy haze, but often lose sight of the most beautiful and important treasures standing oh so innocently right in front of us. Our little ones.

The ones who look up to us. Absorb everything we do and hang off our every word (well, when they’re not ignoring us). It’s up to us to not only encourage our kids from a young age to be mindful and keep on moving, but we need to physically show them how and engrain a healthy and active lifestyle by leading by example and

demonstrating from the get-go.

It’s not all about signing your kids up for this sport or that (which is awesome by the way) but we also need to ensure that they are staying active and healthy both physically and mentally. And quite simply, just having fun.

Exercise should never be a chore!

Because kids, like us adults, will not form a healthy habit or routine by being forced. They need to want to do something. And once they find something that they like, that they are good at and makes them happy, they’re set.

I’m pretty lucky. I have been bringing my daughter Aluna (now aged three) to work with me every single day since she was seven weeks old. And she has been amazing since day one! I’d joke to clients along the way saying ‘she’s either going to love exercise, or hate it!’ and luckily she loves it! Phew. Every morning at the crack of dawn, the first thing she asks is if she can wear her activewear to work, which she wears quite proudly by the way! This makes me so happy. She’s even helping me teach classes now (let’s just say, I know people aren’t coming to my studio to see

Erin Yarwood is not kidding when it comes to the benefits and importance of movement and mindfulness for children.

me!). This is a small example of learned and encouraged behaviour and habit.

I’m going to miss her next year when she ventures into the big wide world of kindy.

FITNESS

‘Fitness’ does not have to solely revolve around a gym. There are so many fitness activities that kids can be involved in by using little or no weights at all. But using the correct equipment can actually be awesome too!

I think a lot of the time parents are scared of their kids (especially under 12) using fitness equipment. But if guided correctly they will actually benefit from it greatly. And most of the time kids really love using some equipment. It gives them that feeling of maturity and joining in on suitable fitness classes can be extremely beneficial too.

OBESITY

In this current day and age, obesity is a real worry with the younger generation. Inactivity, screen time (or gaming) and excessive eating (usually of the nonnutritional variety) all contribute to this

and it really has to stop but it comes down to us parents.

We need to encourage healthier eating patterns, regular exercise and movement and less time sitting on a screen. Pretty simple really.

FRIENDS

Social interaction is so important for happiness and mental wellbeing. Mucking around with your mates, running around and having fun together just makes you

feel good! So ensure that there is lots of social fun and fitness happening too.

MENTAL HEALTH

Kids can get down too. And we need to keep a close eye on our children to make sure that they are remaining in a good head space at all times.

Exercise releases feel good endorphins and therefore can help to dramatically decrease rates of depression.

CONFIDENCE

Sometimes even a child that seems to ooze confidence is actually lacking it! Especially if they may have recently gained a little bit of weight or have gone through a sudden growth spurt etc. And similar to releasing feel good endorphins, noticing your body changing and getting fitter and stronger can be a real confidence booster.

So this summer, let’s take the time to slow down a little in our whirlwind of life. Let’s be the best role models we can be so we can ensure that our amazing next generation are following in our footsteps to help to lead us into a positive, mindful and active 2021 and beyond.

LET YOUR STRESS drift away

Edwina Cattanach drifts away while experiencing a signature day spa treatment in a tranquil environment.

Located at the Noosa Marina, Nu You Natural Beauty Day Spa has one of the most desirable waterfront locations with serene water views of the Noosa River. From the balcony you can sit and enjoy views of the moored boats, the sun shimmering on the water in this tranquil, colourful and eclectic day spa.

Of course, your eyes will be closed for most of the time you are there, cocooned in the stylish and functional treatment rooms enjoying a range of top-to-toe treatments; but the stunning location sets the scene on arrival to provide a feeling of escaping from the everyday.

The welcoming reception area is the perfect place to relax before and after treatments or you can take full advantage of some treatments (mani-ped? Yes please!) which can be catered for whilst sitting on the deck overlooking the water. This is where magic happens and it is your time to be transformed into a more

relaxed and refreshed version of yourself.

I was fortunate to experience the Summer ‘Hydrate & Glow’ treatment with the gentle sounds of the water lapping beneath me whilst I enjoyed a welcoming herbal tea and fruit salad as my feet soaked in an aromatic Pure Fiji milk bath. Talk about setting the scene. Bliss!

The world was gone from my mind and I knew that for the next 90 minutes peace and tranquillity were my friends. Boats bobbing on the water as I sat back taking it all in. After some feet soaking time, I was treated with a half-leg sugar scrub and massage, leaving my feet and legs feeling

The world was gone from my mind and I knew that for the next 90 minutes peace and tranquillity were my friends.

soft and nourished.

It was then time to move into my treatment room, softly lit with candles

and calming music and then the face magic happened.

Using specialised Intraceuticals products the hydrating facial delivers dramatic and instant results. Starting with a double cleanse and exfoliation, face and decolletage massage and then the hydration mask.

Whilst the mask is doing its job, your beauty consultant takes your arms, hands and feet under their spell, massaging you into yet another state of oblivious bliss.

The finalé is the trio moisture system of serum, hydration gel and moisture binding cream. The worst part of this 90 minutes is knowing that it is over.

Nu You offers a range of treatments that can be enjoyed solo, with a partner or friends. All the luxurious spa packages include a welcome tray upon arrival, followed by a refreshment tray at the end of your treatment in the beautiful waterfront lounge.

You truly do leave feeling like a ‘Nu You,’ and certainly more relaxed than when you arrived.

90 minutes of Pure Bliss

Aromatherapy foot soak and 1/2 leg exfoliant and massage

Candlelit 1 hour hydration facial , double cleanse, exfoliant, face and decolletage massage and collagen eye and face mask. Finishing with an arm, hand and foot massage.

Carlie Wacker preaches the benefits of regular worshipping at your local day spa.

templetime

Your body is a temple - you must treat it as such - and by that I mean you must religiously attend a day spa. This is not a joke; this is serious health and beauty advice from a woman with a lot of day spa experience (and an ageing temple).

There are so many legitimate health reasons to visit a day spa. The most powerful reason is that it will instantly relieve stress. Just the thought of being in a tranquil environment like that decreases the heart rate and sends the brain signals of relaxation.

The anti-ageing benefits are obvious, of course you will slow down the ageing

process with proper skin care and a regular facial. Don’t you just love the feeling of a fresh, rejuvenated face following a treatment!

Many researchers will tell you that weight loss is the payoff for regular hydrotherapy, sauna sessions and lymphatic massage. There is also the increased circulation and blood flow that comes with a jolly good massage and over time that could assist with reducing the appearance of cellulite. May I add that tired aching muscles appreciate the pampering and in the long run regular massage will keep you mobile.

Varicose veins can be avoided with leg

massage and after a day at the spa your sleep will be the best you have ever had. So, what are you waiting for my friends? We are spoilt for choice in Noosa when it comes to day spas and I have tried most of them so here is the low down on the temples of relaxation, rehabilitation and really good fun.

Ikatan Balinese Day Spa is awardwinning escapism at its finest. Nestled amongst a tropical rainforest you will be transported to an exotic destination with your senses delighted at every turn. The sound of nature, the smell of essential oils, the first-class service – it is a holiday in itself.

Nu Yu at the Noosa Marina is a waterside wonder – you will be set adrift on seaside bliss as your pampered with any one of many soothing treatments. Water laps beneath you as the worries of the world melt away and reveal a new you!

Award-winning Stephanie’s Ocean Spa is a heavenly haven set on the Noosa hillside at Peppers Resort. A luxe experience from the moment you are greeted at the door. The rain ritual overlooking the national park is one of the most tranquil and grounding encounters

I have ever had.

Noosa Springs Day Spa is another delicious option for temple time and its location is the first thing that stands out – you will meander past the lush gold greens, stunning clubhouse of the golf resort into a tropical paradise – a wonderland of hydro pools and beautifully appointed treatment rooms with experienced staff that make every visit one to remember.

My recommendation is to do the absolute best thing for your body and soul and try them all. I also applaud the idea of getting the girls together for a pre-Christmas celebration in the name of good health. My husband will find his gift voucher for the full spa treatment under the Christmas tree and, if he is reading this, so will I!

FASHION forecast

The heady, hot and humid days of high summer are upon us. Intoxicating, seductive, languid. Our beautiful town, nestled in the fragrant, fertile cradle of the sub tropics, blesses us with the lush foliage, flora and fauna of the season, bringing the brightest of pure colour to our trusted environment and igniting all of our senses with its natural bounty. A new excitement gathers hold, a renewed confidence in our place, and our place within it. The lightest breath of frangipani-scented air, the salty tang of the pristine waters of Laguna Bay, and the classic, bucolic scene of the perfectly setting sun over the river and beyond to the rolling hills of the hinterland temper our mood, lift our spirit and invigorate our soul.

Taking instinctive reference from the tones and textures of our stunning surrounds, this season we choose to dress with a sense of celebration and bold enchantment; employing rich, opulent jewelled shades, generous floral pattern and motif, botanically-inspired print and elegant, refined and considered cuts to further underscore the welcome influence of our natural world. Our choice of fabric remains of an organic persuasion, we preference the lightness, feel and integrity of textiles derived from Mother Earth. Although what we wear embodies strength, drama and lends a subsequent presence, clothes become not just a means of covering the body, but rather they start to convey in the most transparent, truest sense, our optimism, our refreshed hopes, and the boundlessness of the natural splendour always inherent in- Our place, Our Noosa.

Les x Lesley Clough IN Noosa Fashion Editor @lesleydawnclough

Simone Pérèle lemon lace bra from Lady Bird Noosa, Noosa Heads, 5455 4070

Hat from Inca Hearts, incahearts.com

Celeste bag in lemon from Flannel, Noosa Heads

Tia wears linen silk blouse from Zephyr, Noosaville; Lokoa the Label Kekoa Black Linen shorts from Bohemian Sundays, Peregian Beach, 0414 348 469; Earrings from Soul Quartz, Noosa Junction, soulquartz.com.au; Padlock necklace and handmade Leather slide from Cloth & Hide, Peregian Beach, 5324 1433

Ecco Corksphere Strappy Sandals from Feet First Footwear, Noosa Heads, 5447 2211

Handmade Leather slide from Cloth & Hide, Peregian Beach, 5324 1433

Golden Sands Cocktail Ring from Adrienne Reid, Noosa Heads, 0481 313 096

Pearl Cluster Heritage Earrings from Urban Coyote, Cooroy, 5332 2755

The Ace Midi Dress in Bubblegum from Urban Coyote, Cooroy, 5332 2755

Colombian rose with agapanthus and Stirlingia from The Noosa Flower Box, Doonan, 0405 282 029

Icing On The Cake - multi gem sterling silver drop earrings with opal, rainbow moonstone, pearl, raw ruby and malachite in chrysocolla from Love From Noosa, lovefromnoosa.com.au

Pink shoes from Williams the Shoeman, Noosa Civic, Noosaville, 3067 8741

Tia wears Emerald linen Tribe dress from ella & sunday, Noosaville, 5455 5656; cuff by Adrienne Reid, Noosa Heads, 0481 313 096

Earrings from Galah Home, Cooroy, 5302 4044

Ear cuff from BAE

Fob chainlink bracelet from Urban Coyote, Cooroy, 5332 2755

Padlock necklace from Cloth & Hide, Peregian Beach, 5324 1433

Garnet Selene Hoops in Yellow Gold from Soul Quartz, Noosa Heads

Cuff by Adrienne Reid, Noosa Heads, 0481 313 096

Leather slides from Cottonworx by Mensroom, Noosa Heads, Peregian Beach, Eumundi, 0497 873 167

Backstage Duster ring from Adrienne Reid, Noosa Heads, 0481 313 096

Urge leather shoes from Urban Coyote, Cooroy, 5332 2755

Tom wears pure cotton shirt from Cottonworx by Mensroom, Noosa Heads, Peregian Beach, Eumundi, 0497 873 167; Black linen pants from Okanui, Okanui, Noosa Heads, 5447 4054; Paper daisy buttonhole with foraged nuts made to order from The Noosa Flower Box, Doonan, 0405 282 029

Tiana wears Jesamine cotton top from Boom Shankar, Noosa Heads, 5473 0357; Buddhawear Coralia Mini Skirt from Galah Home, Cooroy, 5302 4044; Paper daisy and small garden roses, The Noosa Flower Box, Doonan, 0405 282 029; Star clutch and Slides from Urban Coyote, Cooroy, 5332 2755

Bespoke Creation from Adrienne Reid, Noosa Heads, 0481 313 096

Carlos Santana hat from Cottonworx by Mensroom, Noosa Heads, Peregian Beach, Eumundi, 0497 873 167; Flowers; gum and grevillea by The Noosa Flower Box, Doonan, 0405 282 029

Birkenstock shoes from Feet First Footwear, Noosa Heads, 5447 2211

Karma Collective Happy Tank from Soul Quartz, Noosa Heads soulquartz.com.au

Cocktail ring from Adrienne Reid, Noosa Heads, 0481 313 096

Birkenstock slide from Feet First Footwear, Noosa Heads, 5447 2211

Tia wears Hammill + Co ‘More Love’ shirt from DBA Boutique, Tewantin; Bliss Boheme Mumbai Swimwear from Bohemian Sundays, Peregian Beach, 0414 348 469; Bianco Boyfriend fit jeans; and Rugged Hide 100% leather bag from Domini Collective, Tewantin, 5470 2641; Elle Porte sunglasses from Bohemian Sundays, Peregian Beach, 0414 348 469; Ring from from Adrienne Reid, Noosa Heads, 0481 313 096; Birkenstock Shoes from Feet First, Noosa Heads, 5447 2211

Tom wears shirt and jean from Connor, Noosa Civic, Noosaville, 3478 9443; Carlos Santana hat and bracelet from Cottonworx by Mensroom, Noosa Heads, Peregian Beach, Eumundi, 0497 873 167; Birkenstock Shoes from Feet First, Noosa Heads, 5447 2211

Boutique n n

Triumph lace bra from Lady Bird Noosa, Noosa Heads, 5455 4070

Tia wears Ivy Copenhagen Alexa Ankle Original Denim Jean from Husk, Noosa Heads, 0428 907 522; Silk Georgette Blouse from ella & sunday, Noosaville, 5455 5656

Mephisto from Feet First Footwear, Noosa Heads, 5447 2211

Teal beaded bangles from Bohemian Sundays, Peregian Beach, 0414 348 469

Matte gold earrings from Liberté from Urban Coyote, Cooroy, 5332 2755

100% Buff Leather Hollstar Belt from Domini Collective, Tewantin, 5470 2641

For Precision Cutting • Creative Colourwork • Long Hair & Bridal Specialists

Great hair gives you an instant shot of confidence and when you’re in the hands of an expert you know you’re about to get a major boost.

At award-winning Adrian J Hairdressing it’s all about creating the right style for you.

We start with a comprehensive consultation with one of our experienced stylists who considers your face shape, bone structure, personality and hair type before suggesting options that will work best for your look and lifestyle.

Using environmentally responsible products and the latest cutting techniques, a visit to Adrian J Hairdressing equals your ultimate good hair day.

Woven bracelet by Cottonworx by Mensroom, Noosa Heads, Peregian Beach, Eumundi, 0497 873 167

On Cloud X shoes by Feet First Footwear, Noosa Heads, 5447 2211

Tom wears cotton shirt and dress short by Cottonworx by Mensroom, Noosa Heads, Peregian Beach, Eumundi, 0497 873 167; Agapanthus buttonhole by The Noosa Flower Box, Doonan, 0405 282 029

Sandals from Big W, Noosa Civic, 5343 2100

Diamond Eyes earrings from Adrienne Reid, Noosa Heads, 0481 313 096

Diamond Eyes cuff from Adrienne Reid, Noosa Heads, 0481 313 096

Coco Bag rose godpouch from Flannel, Noosa Heads

Tia wears Zoey Midi Dress Navy Poplin by Cloth & Hide, Peregian Beach, 5324 1433; Triumph lace bra from Lady Bird Noosa, Noosa Heads, 5455 4070; Floral belt designed by The Noosa Flower Box, Doonan, 0405 282 029; earrings from Gala Home, Cooroy, 5302 4044; Freshwater pearl chain necklace, Cloth & Hide, Peregian Beach, 5324 1433

Red shoes from Williams the Shoeman, Noosa Civic, Noosaville, 3067 8741

Cuff from Love From Noosa, lovefromnoosa.com.au

Rings from Love From Noosa, lovefromnoosa.com.au

1433;

Tia wears Freedom Pant in Fern by ella & sunday, Noosaville, 5455 5656; Jazmine Top in Black Cotton by Cloth & Hide, Peregian Beach, 5324

Flower bracelet featuring fresh mixed petals from The Noosa Flower Box, Doonan, 0405 282 029

Garnet dainty necklace in sliver and sterling silver from Soul Quartz, Noosa Heads,

Green Suede Shoe from Husk Noosa, Noosa Heads

of five rings from Love from

lovefromnoosa.com.au

wears shirt and pants from Connor, Noosa Civic, Noosaville, 3478 9443

873 167

Tom

Leather bag from Cottonworx by Mensroom, Noosa Heads, Peregian Beach, Eumundi, 0497

Pikolinos leather shoes from Feet First Footwear, Noosa Heads, 5447 2211

Men’s bracelets from Cottonworx by Mensroom, Noosa Heads, Peregian Beach, Eumundi, 0497 873 167

Cluster

Noosa,

Tom wears Okanui Classic Shirt in Navy Hibiscus, Okanui, Noosa Heads, 5447 4054; White linen pant and bracelets by Cottonworx by Mensroom, Noosa Heads, Peregian Beach, Eumundi, 0497 873 167

Ecco shoes from Feet First Footwear, Noosa Heads, 5447 2211

Australian wool hat by Will & Bear from Bohemian Sundays, Peregian Beach, 0414 348 469

Hat from Inca Hearts, incahearts.com

Solid Boulder Opal Earrings from Opals Down Under, Glenview, 5494 5400

Solid White Opal Earrings from Opals Down Under, Glenview, 5494 5400

Solid Jelly Crystal Opal Pendant from Opals Down Under, Glenview, 5494 5400

Moss & Spy Patsy Dress from Domini Collective, Tewantin, 5470 2641; Bee cork clutch from EcoLuxe Australia, ecoluxeaus.com.au; Shoes from Husk, Noosa Heads

Bee cork clutch from EcoLuxe Australia, ecoluxeaus.com.au

Frankie4 sandals from Feet First Footwear, Noosa Heads, 5447 2211

Earrings by Adrienne Reid, Noosa Heads, 0481 313 096

wears shirt from Cottonworx by Mensroom, Noosa Heads, Peregian Beach, Eumundi, 0497 873 167; Jeans from Connor, Noosa Civic, Noosaville, 3478 9443; Bag from EcoLuxe Australia, ecoluxeaus.com.au

2211

Tom

Birkenstock slide from Feet First Footwear, Noosa Heads, 5447

Bag from EcoLuxe Australia, ecoluxeaus.com.au

Birkenstock slide from Feet First Footwear, Noosa Heads, 5447 2211

THE GOOD SPACE

On a hot spring day we were relieved to find ourselves in The Good Space, a beautiful photography studio and prop library for hire in Noosaville.

Created by Social Tap, The Good Space caters for agencies, creatives, local businesses, and photographers looking for a bright, welcoming and open space.

Social Tap Director Michelle Mason said she hoped the studio would contribute to an already flourishing Noosa creative ecosystem, and support local world class agencies, freelancers and retailers create beautiful photographic content.

“Noosa has such a strong community of exceptional creatives and local businesses and we’re excited to share our space with them!”

“We are still in the early days, and have plans to continually improve the studio and its offering over the coming months,” she said. “Our space is your space.”

CREATIVE DIRECTOR

Lesley Clough @lesleydawnclough

HAIR & MAKEUP

Craig & Lara Argent @pony_beauty_bar_noosa

MODELS

Tom and Tia Chandler

PHOTOGRAPHY

Ian Waldie @ianwaldiephotography

FLORIST

Lynda Larsen @noosaflowerbox

ASSISTANT CREW

Bobby Taylor

Sarah Bevan

SHOT AT

The Good Space studio, Noosaville. www.thegoodspacestudio.com.au

SUSTAINABLE style

Name Rani Wilkinson

Business

ella & sunday

How and when was ella & sunday born?

It’s hard to say exactly!

My siblings and I grew up on a farm in NSW with an extended family. My aunt and two uncles were as close to us as our parents. My beloved aunt used to make a lot of her clothes and taught me to sew when I was young. Over the years we spent many hours making clothes together. She made my formal dress, and I designed the outfit she wore to my wedding. She taught me a love of quality (the wrong side had to look just as good as the right side!) and classic lines.

After school, I went to college in Sydney

and studied clothing production. I was inspired by my very talented peers and a family friend/mentor who employed me after I completed my studies in her high end fashion label, Riece (very well known in the 80/90s – they stocked the boutique, Frangipani, in Noosa!).

Years later, Ella, my daughter who was 12 at the time and I would talk about the lack of fashion suitable for her age. We dreamed up a label that we would design for Tween girls. She decided to call it ella & sunday. The idea slipped away but the name stuck.

After working locally for a few years,

I decided I wanted to create a clothing label using natural fibres, quality finishes and timeless styling at an affordable price. I also wanted to ensure that I created strong relationships with customers, staff and suppliers that were built to last. I am the first to admit that I do not get it right every time, but I do try to learn from my mistakes.

How do you describe your label?

Natural Fibres. Timeless Style. Sustainable Quality.

ella & sunday is inspired by a simple design approach to create beautiful clothing you can wear every day.

How would you describe the ella & sunday client / customer?

Our clientele are women who love colour and quality. They appreciate the work involved in hand-woven, hand-stitched and/or hand-printed textiles. They love the fact that our garments have shape and accentuate our curves.

What inspires your designs?

I love vintage fashion from many eras. Sometimes I find a print I love and design

garments to suit the print. Sometimes I have designed a style and look for a fabric to suit. India is an incredible place filled with overwhelming colour, textiles, and age-old techniques. It is an art to harness all that expertise and channel it into a collection. I am still learning!

Can you tell us about ella and sunday production, fabric, sustainability?

I print and source my own fabrics, choosing different base cloths each season using designs created by local textile designers. I also use hand block printed cotton from Rajasthan and traipse through fabric markets in Delhi for something a bit different. I work with two little family-run factories based in Rajasthan and usually visit twice a year. We make samples from my drawings and I perfect the fit together with their masterji (patternmaker). Once that is complete, I place orders and go into production. I love working with the talented men and women who produce our garments.

You collaborate with local artists to create unique prints - why is this important to you?

Somewhere along the steep learning curve of starting a business I realised that I wanted to support creatives, especially women, both locally and abroad. When my collections started to grow, I realised I could print some of my own fabric. Once I started searching for textile artists, I could not believe the depth of talent we have in Australia. As a creative in my own way, I want to collaborate with other artists to extend their craft. If we all support each other it can only help to bolster the industry.

What do you love most about working in Noosa?

I really enjoy living in this beautiful part of the world. It is filled with incredible talent and energy and I feel blessed to be part of it. The businesses in our little enclave of Gateway Drive in Noosaville are no different. We could not do it without the continued support of our local community who visit our street and spread the word!

What advice can you share with fashion start-ups/ designers / retailers?

When I talked to my mentor/family friend about continuing my love of textiles and clothing she gave me the best advice: ‘You do not need to go to college to learn how to design, that is something you know already. You need to understand how to produce a garment from fabric to finished product and everything in between’. That advice has helped me create the clothing I make today.

What can we expect to see in the next collection?

My Winter collections are much smaller. I try to design garments that could be worn all year round. I also use a little silk, which I know my customers look forward to. This year is tricky as we are not able to travel to India… expect to see some older styles reimagined and some exclusive prints from our favourite local textile artist, Julie Harrison from Pattern Play Studio.

What fashion item can you NOT live without?

I cannot live without the perfect summer dress that can be washed and worn on a daily basis. Oh, and shoes in every colour…. did I say I have a problem?

INSPIRED BY A SIMPLE DESIGN APPROACH TO CREATE BEAUTIFUL CLOTHING YOU CAN WEAR EVERYDAY.

Showroom Open: 3/40 Gateway Drive, Noosaville

Monday - Friday 9am - 4pm Phone: 5455 5656

ellaandsunday.com.au

ANSWERSOpal

“The earth writes its memoir in each opal” – such a beautiful quote from an unknown source and it is true when you explore the history and makeup of this Queen of Gems as Carlie Wacker discovers.

The opal is a complex character so let us break it down. An opal is hydrated silica – silica is the mineral dust that makes up most of the earth’s crust and is found in rocks and soils. When water runs through the earth it picks up silica and slips into voids and cavities left by decaying vegetation, wood, crustaceans, and bones millions of years before. When the water evaporates the deposit left behind is OPAL. Not very sexy but it explains the above quote!

Opals have been in my family for many years, my grandmother wore opals, as did my mother on special occasions and she handed them down to me. For me, they are a symbol of connection to family and our country.

The opal is iconically Australian and is our national gemstone. They were first discovered in the 1900s, but our European friends really didn’t get the vibe until prices of this gemstone increased in the 1900s.

The opal is a celebration - a kaleidoscope of colour...

In fact, 95% of the world’s opals are found in Australia and mining for them is considered ethical as it has minimal impact on the surrounding environment.

There are four types of opals found in Australia:

• Black – the rarest of all and considered the best in the world and pure opal

• Boulder – similar in dark colour to the black opal but consists of a dark stone backing

• White – with a milky tone and are the most common

• Crystal – these opals are translucent

When it comes to the colour of an opal, red is the most valuable, followed by orange, yellow, green, and then blue being the most common.

There are several ways you can buy an opal: in its solid form or as a doublet or triplet. The doublet is a thin slice of opal adhered to a backing (usually glass, colourless opal or ironstone). The triplet is the same but with an additional clear glass, quartz or plastic capping.

The opal is a celebration – a kaleidoscope of colour and, from personal experience, brings the wearer pure joy.

It signifies hope, innocence, confidence and purity and is the birthstone for those born in October (you lucky ducks).

My hope is that you embrace our national gem like Andy Warhol – he really dug them and was a collector, even holding an exhibition in honour of the humble Aussie Opal.

P.S. I make no OPALogies for any puns in this story.

AS UNIQUE as

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.

Black

1. and 2. Interior design styling by Signature on Hastings, Noosa, 5474 9400. 3. Atomiser, Lovely Things, Noosa Junction, 5345 5082. 4. Silver Planter, Doonan Valley Garden Centre, Noosaville, 5471 1590. 5. Art

by Carolyn Donavan, Wabi Sabi Homewares, Noosaville, 0400 220 813. 6. White vases, Wabi Sabi Homewares, Noosaville, 0400 220 813. 7. Bird Planter, Manawee Garden Centre, Buderim, 5445 2406. 8. Black Bear, Finders Keepers, Peregian Beach, 5448 3830. 9. Chevron planter, Manawee Garden Centre, Buderim, 5445 2406.

Noosaville, 5231 9805. 2. Outdoor cushion, Noosa Mats and Rugs, Noosaville, 5442 4899. Buderim, 5445 2406. 4. Duck feet mirror, Finders Keepers, Peregian Beach, 5448 3830. Peregian Beach, 5448 3830. 6. Silver kitty earrings, The Pussycat Junction, Noosaville, 5345 5372. 7. Perfume oil, Soul Quartz, Noosa Junction. 8. Soap, Galah Home, Cooroy, 5302 4044. 9. Coffee scrub, Galah Home, Cooroy, 5302 4044. 10. Cleanse and Detoxify candle, Soul Quartz, Noosa Junction. 11. Nougat, Lovely Things, Noosa, 5345 5082. 12. Pink pot and Hydrangea plant, Doonan Valley Garden Centre, Buderim, 5445 2406.

NOOSACool

GLOBALLY SOURCED, STYLISH AND INDIVIDUAL PIECES FOR YOU AND YOUR HOME.

1. Framed photo print, Wabi Sabi Homewares, Noosaville, 0400 220 813. 2. Hand-made plates, Wabi Sabi Homewares, Noosaville, 0400 220 813. 3. Tile design theme, Sunshine Living Tile and Stone, Coolum, 0433 121 206. 4. Woven cane cushion, Wabi Sabi Homewares, Noosaville, 0400 220 813. 5. Cushion, Manawee Garden Centre, Buderim, 5445 2406. 6. Planter and plant, Doonan Valley Garden Centre, Noosaville, 5471 1590 . 7. Spoon, Finders Keepers, Peregian Beach, 5448 3830. 8. Serving plate, Manawee Garden Centre, Buderim, 5445 2406. 9. Planter and plant, Doonan Valley Garden Centre, Noosaville, 5471 1590. 10. Sheer curtains, Serene Blinds & Awnings, Noosaville, 5473 0356. 11. Lounge, Casa Noosa, Noosa Junction, 5447 3722. 12. Porcelain side table, Manawee Garden Centre, Buderim, 5445 2406.

1. Vases and furniture, Maroochydore Homemaker Centre, Maroochydore, 5443 6929. 2. Gift boxed coffee mug, Manawee Garden Centre, Buderim, 5445 2406. 3. Card/key holder statue, Finders Keepers, Peregian Beach, 5448 3830. 4. Goldfish wine cooler, Finders Keepers, Peregian Beach, 5448 3830. 5. Art, Casa Noosa, Noosa Junction, 5447 3722. 6. Serving platter, Finders Keepers, Peregian Beach, 5448 3830. 7. Tea pot for one, Manawee Garden Centre, Buderim, 5445 2406. 8. Feather tiles, Sunshine Living Tile and Stone, Coolum, 0433 121 206. 9. Glassware, Finders Keepers, Peregian Beach, 5448 3830.

URBAN Raw

Lovely Things Gift Shop proudly supports Australian Brands and is full of unique eco-friendly gifts, beauty products, travel accessories and stunning stationery, when you are in need of that perfect something.

Shop 1C/1 Arcadia St, Noosa Junction (07) 5345 5082

1. Interior blind, Serene Blinds & Awnings, Noosaville, 5473 0356. 2. Rug, Noosa Mats and Rugs, Noosaville, 5442 4899. 3. Clay cross, Finders Keepers, Peregian Beach, 5448 3830. 4. Chest and Urns, Wabi Sabi Homewares, Noosaville, 0400 220 813. 5. Dining table, Casa Noosa, Noosa Junction, 5447 3722. 6. Wooden bowl and trough, Galah Home, Cooroy, 5302 4044. 7. Assorted cushions, Maroochydore Homemaker Centre, Maroochydore, 5443 6929. 8. Silver urn, Doonan Valley Garden Centre Noosaville, 5471 1590. 9. Hand woven basket, Wabi Sabi Homewares, Noosaville, 0400 220 813. 10. Serving bowl and salad servers, Galah Home, Cooroy, 5302 4044.

1. Hall runner, Weaver Green, Noosaville, 5231 9805. 2. Amber crystal, Soul Quartz, Noosa Junction. 3. Small pot, Manawee Garden Centre, Buderim, 5445 2406. 4. Planter Pots, Galah Home, Cooroy, 5302 4044. 5. Salad servers, Lovely Things Noosa Junction, 5345 5082. 6. Tile design theme, Sunshine Living Tile and Stone, Coolum, 0433 121 206. 7. Cushion, Noosa Mats and Rugs, Noosaville, 5442 4899. 8. Hand painted poster shells, Wabi Sabi Homewares, Noosaville, 0400 220 813. 9. Decorative paper pots, Manawee Garden Centre, Buderim, 5445 2406. 10. Ceramic House, Finders Keepers, Peregian Beach, 5448 3830.

BOUDOIR Bronze

1. Furniture and homewares, Maroochydore Homemaker Centre, Maroochydore, 5443 6929. 2. Tiles and Basin, Sunshine Living Tile and Stone Coolum, 0433 121 206. 3. Rug, Noosa Mats and Rugs, Noosaville, 5442 4899. 4. Vases, Galah Home, Cooroy, 5302 4044. 5. Cushion, Galah Home, Cooroy, 5302 4044. 6. Cushion, Wabi Sabi Homewares, Noosaville, 0400 220 813. 7. Painting by indigenous artist Kurun Warun and vases, Wabi Sabi Homewares, Noosaville, 0400 220 813. 8. Hand-made clutches, Wabi Sabi Homewares, Noosaville, 0400 220 813.

Name Crystal Bylett

Business

Sunshine Living Tile & Stone

How would you describe your personal style and how it translates to your business?

I’m a natural girl through-and-through so my style usually gravitates towards earthy and rustic, always with a natural element.

I’m not into anything that has a ‘fakey’ artificial look so all our products need to be quality, interesting and authentic looking.

I’m always on the hunt for tiles that get overlooked by mainstream stores so our shelves are filled with something a bit different to what is usually on offer.

What is your most popular product?

I couldn’t say we have any “popular” tiles or products as we really don’t like following the trends.

Our main focus is to find what lights people up and find a design and concept that suits the space, purpose and their personality.

STONE & Substance

What are some of the elements that set your business apart?

We are not a ‘sausage factory’ store… we have heart, soul and take care in everything we do.

We are not an everyday tile store that is filled with an overwhelming range. I keep the range short, sharp and ever-changing.

Our service and care for each person who walks through the door is very genuine and we pride ourselves on looking after our customers more like friends, well they usually do turn into friends!

We know it can be an overwhelming task to create a new dream space so we hold their hand through every step of the journey.

We have a network of brilliant tradies and contacts that will look after our customers like we do… to ensure the job runs smoothly from start to finish.

What are people loving right now?

Gone are the days when the trend was trying to stay ‘safe’ with neutral grey tones. We are seeing people want to take risks and show a bit of colour and inject their own personality in their projects.

Anything from deep rich greens with brass, unique patterned porcelains, soft handmade edged tiles and anything with texture.

In terms of planning and design trends, people are adding alfresco and bar areas into their designs which is awesome to see!

So we work on concepts that tie everything together from the inside to the outside, then around the pool and bar areas too! It’s always a bit of fun!

What about colours and textures?

Anything that is warm and earthy looking. Soft terracottas and peachy tones are definitely in right now.

This style creates warmth and softness to a design, which is nice to see after a long run in grey designs.

What is the process in designing a concept for a new home or renovation?

We always want to know their vision and gather as much info from them as possible.

First we would find the tiles that run throughout the house as this sets the scene or foundation for the rest of the concept.

Usually large format tiles in either a soft stone look, natural timber-look tiles or stunning stone that can also flow to the exterior to create the illusion of space and have that outside-inside vibe happening.

Then we like to find what colour or style reflects their personality and incorporate this element either softly or boldly to add interest and create a space that feels like home for them.

What are your top tips when it comes to selecting tiles?

Tiles are permanent so everything needs to be considered but the most important part is you have to love them.

Whether they are bold, beautiful and bright or soft, simple and stunning, they have to light you up and make you feel happy.

How have tiles and how we use them in the home changed over the years?

It’s all about the little things and attention to detail.

People are definitely finding those usually forgotten spaces to add interest with pattern, colour and texture in tiles and stone.

We are seeing lots of areas like stair risers, pool waterlines, front entries, fireplaces and entertaining areas as extra features in a home design to stand out from the crowd.

What future trends do you see happening in the tile industry?

Stone, stone, stone and more stone - on floors and walls!

Travertine and anything that has a soft,

warm and earthy vibe.

Limestone and quartz claddings in soft whites and soft desert colours.

What do you love most about your business?

Oh I love so many things!

It’s honestly my happy place. It’s filled with beautiful products and awesome people that walk though the door everyday.

I love being at the forefront of the design industry and being the first the see new products, it makes every day exciting and fun!

Oh, and having the beach only 50 meters away always makes it a great place to spend my days!

Whether it’s the perfectly placed lamp, the coordinated cushions and throws, the eye-catching rug, or perhaps the showstopping piece of artwork bringing it all together, there is an art in pulling all the elements together to create the perfect environment.

For many of us, the thought of even knowing where to start can be daunting, but for revered Sunshine Coast interior designer and doyenne of retail Gail Hinkley it’s where she finds her magic.

Founder and creator of Signature on Hastings in 1990, a unique concept store in Noosa, Gail has been providing customers with beautiful home décor, furniture, gifts, women’s accessories and clothing for three decades as well as a unique range of children’s and baby gift items.

But while it’s one thing to source all the individual homeware pieces we love, it’s another to know what to do with them! And that’s where the other arm of the business comes into play.

Established 10 years ago, Gail Hinkley

YOUR SIGNATURE STYLE Create

Want to give your home a refresh for Summer? Signature on Hastings has all the latest looks and can style it for you too! Ingrid Nelson discovers more.

Design was a natural progression for Gail to enable her clients to have individual signature styling in their own home. From soft furnishings to artwork, furniture and custom joinery, Gail and her

team work closely with you to discover your personality and style to bring your dream home to life.

Whether it’s how to make the most of your space or how to transform your home into a personalised reflection of your style, or maybe you are selling your property and want to refresh your interior for a staged photo shoot, there are a number of personalised services available.

Short on time? Gail and the team are excited to now bring many of their most popular products to their online store, so you can pick and choose your favourite pieces from the comfort of your home.

“Now where do I put that pot plant?”

KEEP ITClean

Cleanliness is next to godliness as the saying goes. Deb Caruso discovers a local business that is really cleaning up.

There’s clean and then there’s ‘clean’

– just ask my husband who encourages me to regularly create a YouTube channel to record my rants, ahem ‘advice’ about how to properly clean the house. Thankfully (or not) we have each other to ensure that our abode is sparkling from top to bottom and that all maintenance is taken care off on a daily basis. But what if one of your biggest investments is a holiday rental?

Tiana Morgan from Queen Clean Noosa is making it her business to ensure your property sparkles from top to bottom.

After working in the holiday rental market and handling guest complaints, Tiana identified a gap in the market for a service that goes beyond the standard dust, suck and mop.

She started Queen Clean Noosa three years ago with two clients and has doubled that every month thanks to a clientfocused approach and strong team ethic.

“We are extremely professional, look good and do a great job,” she said.

“We are meticulous with our approach.

“We are more than cleaners,” she said. “For some owners we are their eyes on the ground looking after their significant investment. We can not only supply everything from linen and towels sourced locally from National Hotel Supplies but we also keep an eye on the overall

condition of the property and can organise maintenance or furniture replacement, whatever needs to be done.

“It is really important to have open and ongoing communication with our clients and ensure that we have a vested interest in looking after their investment.

“Clients say they feel safe with me and trust me with their investment home and

We’ve created a brand and a reputation for being the Queens of clean

that means a lot,” she said.

Tiana not only holds a property manager licence but as a trained graphic designer, Tiana understands the importance of good design and has a strong eye for clean lines and presentation. She has passed this attention to detail onto her team.

“Our cleaners also have a sense of style; they know how to display the décor to put the finishing touches to a room,” she said.

“We are currently a team of up to eight people and are actively looking for more people,” she said. “The biggest challenge

is finding the right people. We want honest and reliable people who have a sense of humour and love being part of a team.

“It’s also good if they love music as we like to play music while we work together. There’s a family feel to what we do.”

The work is versatile with split shifts and higher rates and only half-day work on weekends and public holidays.

“If you love cleanliness and are seeking versatility along with a desire to be physical, cleaning offers a great option.”

Tiana actively works in the business to ensure continuity and reliability.

“We’ve created a brand and a reputation for being the Queens of clean and want to keep moving forward.”

KEEP IT CLEAN!

When it comes to cleaning, the little things that make a big difference. As Tiana says “everything has to sparkle”.

For a thorough clean, Tiana says you should always work top to bottom wiping down every surface before the final vacuum and mop of floors. Summer humidity can cause mould to form as well as helping dust to stick to surfaces. Clean potentially mouldy surfaces in wet areas; wipe down fans and blinds regularly; and remove grease from the oven and rangehood as soon as possible.

A Pleasant

STATE

Female led and locally-owned, Pleasant State is set to change the way we look at our everyday cleaning products and adapt to eco-friendlier choices around the home, as Elle Louise Smith discovers.

It’s no secret the human impact on pollution and the environment needs to change. Ami Bateman and Sian Murray are two local women who are doing their bit for the environment by creating an eco-friendlier approach to the way we clean.

The duo launched start-up business Pleasant State in August 2020 and thanks to a successful crowd-funding, the products are now available.

Alarmed by statistics showing that Australians buy more than 23 million single-use plastic cleaning products a year, the founders are on a mission to flip the cleaning industry on its head and change the way people look at running businesses while they’re at it. A first of its kind in Australia, Pleasant State products are made up of two parts: a concentrated just-add-water bar and a reusable spray bottle. The bar dissolves in warm water, resulting in a highly effective cleaning formula. Quality tested against pre existing household brands, Pleasant State has been proven just as effective as traditional

offerings in a reusable, sustainable format, without the nasty chemicals. What’s not to love about that!

There are a variety of different bars to serve all features of your home.

Their mission is to improve the state of the environment and to remove all plastics from the ocean, with a pledge to donate either 20 per cent of profits or 2 per cent of sales – whichever is greater – to Take 3 for the Sea, a charity dedicated to ridding the oceans of plastic through educationinspired action. The team is committed to clean up our oceans, collaborate with like-minded brands, and convert consumers to a more sustainable way of life. Help Ami and Sian embark on a mission to support products that are more beneficial when it comes to the way we live.

Find out more at www.pleasantstate.com

To win a Pleasant State Full Kit and do your part to reduce waste simply keep an eye on IN Noosa Magazine on Facebook and Instagram for details.

PAWESOMEjoy

If we conferred with our furry animals, think of the amazing repartee, especially as Helen Flanagan discovered, when the four-footer is a clever Labradoodle named Bluey.

Iam pawstruck! He’s a blonde who loves long walkies and the beach, frolicking in the waves, prefers a short back and sides, liver treats to doggie-chinos, the creature comforts of his own bed and being as close as possible to his besties Erika and Chris Hackett.

Chris, a fourth generation Aussie, who was raised in a country pub, has always been enamoured with dogs, but Estonian-

born Erika’s pets had only been birds, chooks, and cats to catch the mice. He knew however she would love the nonshedding, very faithful, Australian Labradoodle’s personality and temperament, so embarked on an 8-week secret mission. He visited the breeder in Brisbane regularly and checked daily progress via puppy-cam.

Come ‘reveal day’ and Erika arrived home to find an unbelievably cute puppy running up and down the back deck. Asked who he belonged to, the answer was “us” and the cat was out of the bag, as the saying goes. “He was easy to train as Chris always had dogs,” says Erika. “But you must start training early, be consistent and follow through with commands. He is

so good. When we dog-sit for friends they are in total awe. They come home and their dogs are fully trained.

“When puppy first arrived, I suggested a fancy name to go with the labradoodle image. Chris, who noted the blue ribbon around his neck in the whelping box at the breeders, asked what was wrong with Blue as per the kennel’s given name of Rusty’s Boy Blue. I thought it was ordinary but after a week it was Bluey, although he also goes by Blue Boy or Mister Blue and Chris does remind me, ‘he is a dog, not a baby’.”

Bluey has regular check-ups and recently Erika and Chris detected a blister on his eye, which the vet thought was a melanoma. The Tanawha Animal Hospital’s canine ophthalmologists Guy Clare confirmed it.

“Bluey was booked in for surgery a few days later,” recalls Erika. “His eye had to be removed and naturally we were distraught. Wearing his Elizabethan collar and although a little groggy, he bounced back after a few days of rest, as only he does.

“Bluey, 87.5 in dog years, is loyalty itself and joy unbounded.”

NAME: BLUEY HACKETT

OWNERS: ERIKA AND CHRIS

BREED: LABRADOODLE

AGE: 87.5

PHOTO: DAVE GLEESON

1. Portable Water Bowls by Wildling Pet Co 2. Dog Shampoo and Spritzer by Wildling Pet Co

3. Aloha Dog Harness by Wildling Pet Co 4. Aloha Dog Collar and lead by Wildling Pet Co

5. Buggin’ Out Puzzle & Play Cat Toy by Nini Ottosson 6. Cat Hammock by Kong

7. Caterpillar toy by Pet Accessories 8. Cat ceramic bowl by LaVida 9. Yoga Cat by Rikaro

Products 1-5 from Peticular Peregian Beach, 6-9 from The Pussycat Junction Noosaville

KEEP IT Cool

Pete Goodlet shares his hot tips for staying cool this summer.

Hold onto your hats, quicken your step, it’s time to get excited.

Summer is upon us with long summer days of blue skies and birdsong; balmy summer nights under a starry subtropical sky with the occasional hoot of the mopoke. Dust off your thongs, preferably those of the footwear variety, but each to their own, as we swing into summer in our own backyard.

Summers in Noosa are a delight to behold: sometimes as hot as Hugh Jackman, too hot to handle! But most of us would give it our best shot! Ooops, back to the weather – and some wonderful ways to cool off.

The ultimate cooling solution to any garden is your very own pool, be it large and formal, a lagoon-style oasis or simply a plunge pool there is nothing like diving into your own blue lagoon. Add a few bubbles or jets and it has the added benefit of feeling like your splashing about in your favourite mixer! Did someone say locallydistilled Vodka & Soda? Just do take a tip from someone who learned their lesson the hard way! Don’t add the limes, as they play havoc with your filter!

Pools add a cooling affect to your whole garden which is magnified if your pool comes with a waterwall or cascade. The ambient sound and the breeze off the water enhance your coolness levels. Pools close to your house can make your walls

and ceilings sparkle with an everchanging ripple of light play, as the sun reflects off the surface. This light play can be extended into the evening with well placed LED pool lighting. Most pool lights come with quite a colour range and the red mode certainly adds an element of drama.

With this in mind, when you are designing your house and pool consider putting pool safe windows close to the pool and limiting access doors thus decreasing the need for extensive pool fencing and gates. The use of louvers or even shugg (sashless) windows with a fixed lower section have the added benefit of letting a cooling breeze waft over the pool and into your home. Nature’s own air-conditioning system with just a tweak or two of designer magic.

No room for a pool? Water features and fountains not only provide tranquil

sounds but have a cooling effect on the surrounds.

Shade can be one of the simplest and most cost-effective ways of adding cool to your house and garden. A simple skillion roofed shade structure by a pool gives you somewhere to lay back and while away the day while also reducing leaves dropping into the pool. Stunning shutters and blinds around the pool land entertaining areas allow you to control the glare and throw shade not only look great but offer the best protection from the elements. Sam and Rene at Serene Blinds and Awnings have a stunning range of the perfect solution for your space.

And we can’t leaf out (get it?!) plants –they are uber cool. Filtered light lazing its way through the tree canopy takes a lot of heat out the hard surfaces and the lush green foliage of a garden also lowers the ambient air temperature.

Keep them hydrated and lush with a watering system and everybody is happy. Why get hot and bothered trying to install one yourself when Stuart and the gang at Earth Creation Landscapes offer the best advice and professional installation to ensure you don’t blow a gasket!

Bring on summer and while you’re looking mighty hot, your garden will be super cool. Get out there and give it a tweak or too and make sure it’s cool enough to survive Hugh-level hotness!

WISE water

Don’t let dry, hot summers drain your garden of life. Pete Goodlet shares his top tips for ensuring your foliage stays fresh.

We may live in the lush subtropics, but our gardens are subject to long periods of dry and this can be a challenge to the gardener. The dry season may also lead to water restrictions which will mean using water in the garden wisely.

Prioritising your water usage is a fabulous way to start. If you do wish to grow some of your own food be aware that

vegetables demand a lot of water for strong vigorous growth. The construction of wicking beds is a great way to start a waterwise veggie garden. These beds have a water reservoir built into the base, forcing the plants to send down long roots to seek out the water. Very little water is lost to evaporation and with a good mulch you may reduce daily watering to once every two weeks. If you’d like to focus on

herbs look to the Mediterranean varieties that thrive in the dry: go wild with rosemary, marjoram and thyme.

For the ornamental garden there are a huge range of waterwise plants that let you create whatever style of garden you fancy. Most waterwise plants will appreciate a deep soaking at the time of planting and a weekly watering until they become established. You can also add

Bird of Paradise

water crystals to the soil at planting and don’t forget a good 50mm layer of mulch. If you want a lush subtropical garden choose your plants wisely. Consider the Giant Bird of Paradise, Strelitzia Nicolai, as a lush backdrop; hibiscus can also flourish on very little water. Cordylines will add a big splash of coloured foliage and the native green variety Cordyline stricta puts on a fabulous display of beautiful purplish berries that the birds just love. The ever-reliable Agave attenuata with its strong architectural form can provide quite a visual impact. If in doubt about the

hardiness of a plant you love, check out old gardens or street plantings where you will see which plants thrive on neglect.

Now my favourite tough plants are succulents. These delightful plants are a joy to keep, propagate with ease and are highly addictive. But what a truly delightful addiction. Local garden centres stock a tempting range of succulents and you can spend hours seeking out new varieties. Remember that succulents like it dry. The are perfect for pots or rockeries, in garden beds make sure the soil is well drained and adding mounds of soil mixed with coarse sand will show off your plants beautifully and make sure

WATERWISE WINNERS

Echeveria imbricata: Blue Rose Echeveria Agave attenuata: Fox Tail Agave

Hibiscus Psyche: Red Hibiscus

Pandanus tectorius: Screwpine

Cordyline rubra: Palm Lily

that the roots are never sitting in water. Rocks look fantastic with succulents and a pebble mulch will complete the picture.

Native plants especially ones indigenous to this area are well adapted to survive on very little water during the dry season. Spot them through your garden and mix them with some hardy exotics. Pandanus stand out for the architectural beauty and can be under-planted with Aloes for a splash of colour and the bees and birds just love the aloe’s flowers. The Coastal Banksia is a hardy tree to six metres with golden nectar-filled flowers. Kangaroo Paw can add a spectacular splash of colour but grow them in a very well drained position and make sure they have plenty of air flow around them to avoid rot.

Waterwise gardening is the way to grow green. Seek expert advice from your local garden centre or landscape designer to find the perfect waterwise plants for you.

FAMILY OWNED AND OPERATED FOR OVER 30 YEARS

LIVING STYLE CO

Pandanus

Echeveria imbricata

Market Overview

Market Summary

NOOSAVILLE

DOONAN

Since the success in containing the coronavirus and restrictions having eased, property market confidence has lifted. Noosa has recorded an impressive recovery in house prices across all key markets Noosaville +7.3%, Noosa Heads +14.7%, Sunshine Beach +38%, Doonan +6.3% to the end of September 2020. Buyers have been lured back into the market by low-interest rates, government tax cuts and other incentives and the easing of coronavirus restrictions, as well as a change in housing preferences post-lockdown.

There are a number of factors at play that are culminating in strong demand for

well-presented property. Firstly, stock levels are typically low when there is a level of uncertainty, that was evident in the last major market disruption in 2007, couple that with the ongoing trend of tighter market conditions and we now have historically low levels on offer to the market. Secondly, there is an increasing number of ‘tree-change’ & ‘sea-changers’ pulling forward their plans to make the migration north to Noosa. Many of our interstate buyers have cancelled all international travel plans and are now looking to make major geographical moves away from densely urbanised areas to warmer more idyllic sub-tropical climates. Noosa races

Reed & Co. Sales Overview

straight to the top of the list.

International travel plans are all on hold and it looks like they will be for some time so there are new eyes on Noosa, especially in the prestige and super prestige end of the market. I think that the number of private jets at the Sunshine Coast Airport will dramatically increase over the balance of the year as superyachts around the world the lay idle. Despite the challenges with travel restrictions and lockdowns, our office has been able to facilitate over $53m of property being sold sight unseen via virtual inspections, a trend we can see continuing into 2021.

What Our Agents Say - Market Overview

Adrian Reed Director - Founder

0409 446 955

adrian@reedandco.co

What are your predictions for the luxury property market in Noosa Waters for the remainder of 2020?

I am bullish on the outlook for the prestige market, my belief prior to COVID 19 was that Noosa was well placed for growth with strong regional infrastructure projects, world-class health facilities and a robust and growing local economy coupled with a world-class lifestyle location. The only thing that has changed is that with the shut down of international borders it’s become even more attractive as both a holiday destination as well as a place to live. The focus of the countries elite and wealthy is firmly on the best property that Noosa has to offer.

What changes have you noticed in the Noosa Heads market since the pandemic?

Kate Cox

Licensed Estate Agent

0438 695 505 kate@reedandco.co

Monique Sommer

Licensed Estate Agent

0433 641 158

monique@reedandco.co

In the early stages of the pandemic we had a silent, almost eerie feeling of uncertainty. This did not last long at all. From May, enquiries on properties commenced as soon as they hit the market. These came from all areas of the country including expats returning and wanting a piece of Noosa. The resulting change is many of these sales are owner occupiers and not investment properties with the discovery that they can now work remotely.

What advice would you give to vendors for the best outcome?

Do some market research to get a good understanding of the current market dynamics. Secondly, make sure you choose the right agent and agency. Have a look at their marketing, how they present homes and their recent sales results, particularly in your area. An area specialist can make a big difference to your result. Finally make sure you present your home to its best capacity, invest the time and energy in making it look appealing to the marketplace to create the competition needed to get a fantastic sales price.

What advice to do you buyers?

Mark Hodgkinson

Licensed Estate Agent

0409 484 159

mark@reedandco.co

Shantelle Francis

Licensed Estate Agent

0422 862 821

shantelle@reedandco.co

My advice to buyers is “act now”. We are experiencing record lows in available stock, even with some borders still closed to Victoria. We have seen increased confidence with interstate buyers willing to purchase sight-unseen. We are also seeing local buyers seeking to add to their portfolios, as rental properties are also at a record low. These things coupled with low-interest rates means there has never been a better time to buy.

Where do you see demand coming from?

It’s without a doubt that we experienced a shift in the priorities and behaviours of buyers because of the pandemic. We have seen an acceleration of interstate migration into Queensland and we predict even more will choose to move once border restrictions are eased. We’ve seen a number of sight-unseen purchases from international buyers as well, opting to return home after spending many years abroad. Open home inspection numbers are a strong indicator that it’s not only interstate and international buyers looking to purchase property, but local buyers are on the hunt as well.

THE GAME Change

Carlie Wacker meets a game changing man with a remarkable history and a story about embracing new challenges.

Alexander Payne remembers fondly his early years in Noosa – visiting family who were responsible for building the very first house on Edgar Bennett Drive.

Born and raised in Melbourne and later Japan, Alexander would spend holidays in Noosa.

“In the early sixties we used to drive up from Melbourne to Noosa twice a year. I remember houses on Hastings Street and no Noosa Sound. It was always such an adventure as a kid; taking the tinnie up to Harry’s hut, driving along the beach past the Cherry Venture,” he reminisces.

Educated at Melbourne Grammar and then finishing school in Japan, he became a Japanese translator and quickly fell into a career in the hotel industry. Not one to do anything less than extraordinary his hospitality career took him all over the world, working with the Leading Hotels of the World Group and the Sheraton and Hyatt Hotel Groups. His speciality was in the planning and implementation of hotel pre-openings and he was a key player in recruiting and training staff in Australia and abroad. In fact Alexander worked on the Hyatt Regency Coolum opening back in the late 80s!

With stars in his eyes and a track record of exceptional events, Alexander transitioned from hotels to cinemas becoming the International HR Implementation Manager for Village Roadshow Group, travelling the World opening large cinema and entertainment complexes. His vision, drive and tenacity can be thanked for the birth of the Gold Class Cinemas experience.

Alexander then went on to HR Directorship at Yamaha Music Australia before deciding on a sea change. It was a move for love and life balance that saw Alexander and his partner Adrian relocate from Melbourne to Sunshine Beach in 2013. Adrian, a hairdresser launched Adrian J Hairdressing in Sunshine Beach while Alexander started a HR Consulting company which serviced many local businesses including Bistro C, Chris Clout Design, COMLINK and Sundale.

Estate. “We had a chat; I knew his success and he suggested I come and shadow him,” Alexander said.

“David was pleased to have someone to concentrate on beachside, emulating his success in the hinterland; it has been a great opportunity working alongside him for five months, learning the ropes and gaining experience,” he states. “It’s been the most interesting time to be in this business.”

As a Sales Consultant at David Berns Real Estate, Alexander will cover the 4567 to 4573 postcodes (Noosa to Coolum).

“I couldn’t have joined at a more exciting time,” adds Alexander. “Australia is on the move!”

I couldn’t have joined at a more exciting timeAustralia is on the move!

After a stellar career of 25 years there was a niggle and Alexander knew it was time to break out of his comfort zone and explore a passion that had been simmering in the background for quite some time.

“I had always thought of doing Real Estate,” he said. “Over the years I have bought and sold houses, project managed renos for friends and had a keen interest in Interior Design and Landscaping.

“I also love change and a challenge,” says Alexander.

In 2020 he enrolled to do a Full Real Estate License and obtained it in March just before we went into lockdown. Accepting another challenge, he continued to pursue a role in his new industry.

Enter David Berns from David Berns Real

Potential buyers unable to get into the state are buying sight unseen (apart from Facetime viewings and video). There has been movement from Noosa to the Hinterland and vice versa.

Brisbane people are moving up also after being forced to re-evaluate the work from home situation. “I think people have thought about being stuck in traffic, they’re concerned about the fragility of the future, and they are designing their lives to incorporate our beautiful part of the world,” Alexander adds.

Alexander Payne believes that his honesty, integrity, engagement and tenacity are keys to career success (in any industry). “I believe that if you provide exceptional service to your clients, if you are real with them, they will be clients for life and recommend you to others. I am really enjoying the process of finding people the right home and sharing their excitement when we do so.”

The premier agency representing many of Noosa’s and the Hinterland’s spectacular properties.

Offering to our clients exceptional and professional service, we strive to not only meet your expectations but to exceed them.

#1 AGENCY

Doonan & Eumundi

#1 AGENT

David Berns - Doonan

#1 AGENT

Heidi Woodman - Eumundi

Source: ratemyagent

FOR ALL SEASONS A Man

Growing up as the son of Australia’s most-produced playwright in the history of Australian theatre could have left Rory Williamson in the shadow of his famous father David. However, after following a fifteen-year career in the arts, Rory is establishing himself as a passionate estate agent in sun-soaked Noosa Heads, as John Caruso discovers.

“Iwas born in Melbourne however the family left when I was two and mum and dad settled in Balmain which had a real hippie vibe to it. Sydney-siders referred to the locals as ‘Balmain basket weavers’,” recalls Rory Williamson.

The Williamson household was somewhat of a ‘Brady Bunch’ affair.

“I had four step-siblings, mum and dad had two kids each when they met and then they had me,” Rory explains.

It was only natural that Rory explored a career in the arts. He played the role of Dr Paul Exley on the long running New Zealand soap Shortland Street, with more stage, television and film roles to follow, however property and real estate were always an interest, even from a young age.

“I was digging about in an old filing cabinet and I discovered amongst all my

Williamson & Co www.williamsonand.co

2/28 Sunshine Beach Road

Noosa Heads

Phone: 0429 345 300

old acting stuff, this other file - and remember this was all before the internet - I had cut out and saved real estate listings and photographs of properties and homes from magazines. I’d kept them in this folder, pretending I was adding them to my property portfolio,” he said.

“I’ve always loved architecture, renovating and property so I decided to focus on that after a wonderful run in the arts. I’d achieved everything I wanted to achieve and ticked all the boxes: I wanted to be in a television show; I wanted to make a film that was released in a cinema; and by luck that all happened,” says Rory.

Luck and a load of talent no doubt.

Rory’s real estate achievements saw him launch Williamson & Co several years ago and he’s about to set up shop in Noosa Junction together with a growing team.

What they do: Sales & permanent rentals management

“Using my marketing experience from a film and television background I’m keen to put my own stamp on real estate,” he said. “It’s a service industry and I want to give people a really personalised service, adding value to their properties even before they hit the market “We do that through great video, great copy, great photography and giving potential sellers a brief on how and what we can do to add value to their property.

“Whether people list with us or not, I am happy to walk around a property and have a chat with potential sellers and that conversation would be the same as if I were talking to my siblings or my mum and dad. If you work with Williamson & Co, you become part of our real estate family.

“This business isn’t rocket science, it’s marketing and negotiation and they are the two things I focus on,” says Rory.

Conversations

Listen to the full Rory Williamson interview on our Everyone Has A Story podcast available on ALL good podcast platforms. EVERYONE HAS A STORY.

There is more to Julia’s Carter’s work than just paint on a canvas, much more. Ingrid Nelson caught up with the talented and vivacious local artist to discover the magic behind her paintings that have taken her around the world.

WHAT A WONDERFULWorld

Ask Julia Carter how she would describe her paintings and she sums it up perfectly in just four words –“landscapes for the soul”.

“My work is full of love and happiness,” says Julia. “When I started my painting journey, I was so grateful and happy and I wanted to put that energy into my work. That positive energy goes in and radiates out into the world wherever it’s needed.”

Born in England, Julia was destined to follow a creative path, it just took a few twists and turns to find her true calling.

“When I was a child, I was always creating and making things and getting into trouble for making a mess,” says Julia. “Often it was with my grandma, we would make peg dolls and sew and make jewellery together, that was very precious.”

Having completed a literature degree in England, Julia decided it wasn’t for her so she took a year’s sabbatical to Australia and had planned to study graphic design on her return. However, all that changed when she met the love of her life.

“That was 30 years ago when I came to

Australia, met my husband George and fell in love instantly,” she says. “From that moment, everything changed. I didn’t care what I did as long as I was with him. He is a massive influence on my work, as is his mum Carmel, who has sadly passed on; she was the epitome of love and kindness.

“I became a preschool teacher, which was very creative, there was so much art and fun and creativity in the children. We used to have exhibitions of their work.”

Life changed in an instant for Julia when an accident at work left her badly injured and facing months of rehabilitation. Little did she know, it was also to be the beginning of an exciting new journey that would open many new opportunities.

“One day I came to school and the workmen had taken the veranda away at the back of my classroom and when I stepped out I fell a long way onto concrete and injured my back and leg. It was a long journey to recovery and in that time I began painting and realised it was what I wanted to do forever,” says Julia.

“I discovered that people wanted to buy

my work and I ended up going all around the world with my paintings.”

Julia’s work has taken her to London, Paris, Hong Kong, New York, Germany and Italy, where she has exhibited in some of the most prestigious art galleries.

“It really has been a dream come true, I have to pinch myself sometimes,” says Julia. “I was visiting my mum in Paris and we walked down Rue de Seine, which is

a touch of Europe

HELEN PEEL PRESENTS

Kindness

full of galleries, I said ‘one day I might get to show my work here’, and the next day I was invited to exhibit at a local gallery!

“When I was invited to the Florence Biennale last year I also received an invitation to show in the Carrousel du Louvre in Paris, so I used the images I had taken the first time I was there and painted from those images to continue the story. That was such a highlight for me.”

Ask Julia what her most rewarding moment of her career has been so far and I’m not surprised it’s one that makes a difference to the lives of others.

“My biggest privilege and honour is to have a very large painting in the Wesley Hospital Foyer where it can help other people to feel uplifted and calm in challenging times,” says Julia.

A spiritual person, Julia begins each

painting with a meditation to prepare the canvas and create the right energy.

“It’s like icing a cake with all the texture, it’s part of the process. I put all the little extras, like hearts and birds and ladybirds. My work features lots of hidden things, leaves representing time passing, bluebirds representing destiny and the hearts are the positive energy.”

Whether it’s a tree of life in full bloom, a stunning Parisian scene or a beautiful Noosa landscape, Julia says every painting takes on a life of its own.

“Some paintings come together quickly and are a free expression but some evolve and take me on a different direction.

“Sometimes it takes longer and is more challenging than I expected but I always know that I won’t stop until everything comes together. Sometimes I get a tear

and think ‘that’s it, it’s ready’. It makes me feel so alive and so lucky to have created something from a vision.”

When she is not showing her work around the world, Julia is happiest creating magic at her beautiful studio in Noosaville, and lucky for us it sounds like she is planning on spending a lot more time in the place she loves to call home.

“My work is about trying to remind myself and inspire others to reflect and live their best life because this moment, right now is all we have,” says Julia.

“Grace and gratitude is so important. It helps you focus on your life’s abundance. A beautiful flower, the rain, your health, friends and family, that’s all there is.”

Listen to the full Julia Carter interview on our Everyone Has A Story podcast available on ALL good podcast platforms. EVERYONE HAS A STORY.

Left: La Vie est Belle Above: A Special Place

THE SUNSHINE COAST AND NOOSA Conversations

A beautiful

NLIFE

Ingrid Nelson caught up with artist Warren Salter to discover the magic behind his work and what inspired him to chase the career of his dreams.

oosa artist Warren Salter describes his work as painting the world how he would like it to look. Whether it’s a flower or a tree, his signature style is an enhanced form of the natural beauty around us.

“I reinterpret nature in a more embellished way I guess. I basically paint how I want the thing to look rather than how it does. It’s a representation or a celebration of what it is in a way by exaggerating it,” Warren says.

Having always had an affinity with art as a child, Warren found a sense of freedom and comfort in drawing. Describing himself as a somewhat “reclusive kid” with a very vivid imagination, he would spend hours recreating paintings he had seen and making things with his hands.

“I found a certain sanctuary in drawing,” he said. “I would see a painting as a kid and I would be so taken by it I would recreate it from memory. My dad was a bit of an inventor. If he needed something he just made it. I used to watch what he did and followed his lead.”

If things get too much in life I go and sit amongst the trees and feel ok. I did that a lot as a child.

It wasn’t long before Warren’s natural ability started to draw attention and although he doesn’t like to use the word talent, his craft continued to blossom.

“I don’t like the word talent – I think it’s something everyone has an opportunity for, it just depends how much time you put into the training. It’s a bit like learning a musical instrument,” he said.

Finding an outlet for his creative side, that also paid the bills, Warren initially worked as a Signwriter in Tasmania where he honed his skills on big budget projects.

“I had the opportunity to get really involved in very creative stuff and I basically had free reign to come up with ideas with an unlimited budget at times, which was fantastic as an artist,” he says.

However, fast forward a few years to running his own signwriting business, and Warren found himself in a budget-oriented market where his artistic flair was not being utilised.

It was at this point that Warren decided to take a leap of faith and start working seriously as an artist full time.

“I got into a big gallery in Sydney, where I did a 10-year stint with them on a contract basis. I was doing five exhibitions every year all around Australia and it was fairly full on. But I was a bit like a machine, punching out all this work,” says Warren.

“Although I was producing very saleable work, I didn’t have a connection to it or a direct relationship with the client.

“I look on those years as a signwriter and with the gallery as my 20-year apprenticeship where I learned all the tricks and the pitfalls before I went out on my own.”

With enough work coming in to sustain him in his Noosa studio, Warren has recently renovated his workspace into a gallery where he can work from and invite people to view his paintings. It’s been a long journey, but he has finally found his nirvana.

“This year has been incredible,” says Warren. “I actually have to pinch myself it’s been that crazy. I love what I do.

“I didn’t always love it as much when I was pandering to retailers, where you are just a number. How can a retailer or

gallery represent you properly when they are trying to do the same for 200 other artists?”

As a mainly commissioned artist, Warren says one of his favourite things to paint is the forest, somewhere he has always found solace.

“Trees are a big thing for me. I have a connection with forests and trees,” he says.

“If things get too much in life I go and sit amongst the trees and feel ok. I did that a lot as a child. I find comfort there.”

And when it comes to offering advice for up-and-coming artists, Warren has some great words of wisdom.

“You have to work hard. The work doesn’t beat a path to your door, that’s for sure,” says Warren. “Just don’t sell yourself short. When you take leaps of faith in your career for the right reasons you are always going to get the results you want if you believe in yourself enough. Do it for the love and the rest will come.”

“I enjoy painting large works and the process of creating personal commissions for clients, encouraging their input and preferences.”

WALKS INTO A BAR... A MAN

Noosa Regional Gallery Gallery Director Michael Brennan shares his insight and experiences of the latest exhibitions to grace the space.

Icaught up with a friend for a drink after work last week. We were sitting in the corner of the room, nursing a Japanese Larger, when I noticed two women over by the bar shooting sideways glances our way between exchanged words and giggles. No sooner had I clocked their attention than they picked up their drinks and made a beeline for our table.

“How’s your evening going boys? Out for a big one?” The taller of the two ventured.

My mate was midway through telling me about an exhibition he’d seen in Brisbane earlier in the week and I was keen to get back to it.

“Just a quick beer on the way home,” I offered with a deferential smile.

“That doesn’t sound like much fun. You should come and have a drink with us. I’ll buy you a drink,” eyes meeting mine more pointedly now.

My first gesture obviously didn’t hit its mark. I thanked them anyway but tendered a little more clearly that we were going to pass this time around.

“We were only trying to be nice. People don’t know how to have a good time anymore. Up to you I guess,” the quip sucking the air out of the room as the pair turned and walked away, glances turning to glares as they reclaimed their seats at the bar.

Of course this never happened. To begin

with, I have two young kids so I don’t have a social life. And while the chiselled symmetry of my features and Hasselhoffian physique probably makes me attractively inapproachable to many, it’s rare, in any case, that men get put in this position by women. Unfortunately the converse can’t be said to be true.

Michelle Hamer’s exhibition, Are You Having a Good Night?, rounds out the summer exhibition program at Noosa Regional Gallery. Hamer’s meticulously rendered streetscapes, hand-stitched with a quasi-impressionist execution, propose LED traffic signs of the type you might find alerting passersby to a hazard, flickering with comments and phrases that women encounter regularly.

Half the population isn’t exposed to this narrative (unless they’re the ones delivering it), yet its incessant presence in spaces that should be communal and safe for everyone covertly shapes the lived

Michelle Hamer, Secure Your Load, 66x51cm, hand-stitching, mixed yarn on perforated plastic, dimensions from file name (2020)

Miriam Innes, New York Rambling (detail), charcoal on Fabriano paper, dimensions variable (2018)

experience of far too many women. The prevalence of this often aggressive, threatening and patronising language is highlighted as a background condition in Hamer’s directional signage. As she notes, “this behaviour is often justified as innocent and harmless yet is engrained in the way we navigate spaces.”

Much like the perceived passivity of the language Hamer brings to our attention, the traditionally feminine craft of hand-stitching with yarn disarms us from the confronting truths in Hamer’s work. They are beautiful, even if the sentiment they capture is ugly. And no doubt some will protest that not all men are like that – but unfortunately those who are, don’t declare it on their t-shirt (unless, of course, they’re wearing a Bintang Singlet).

Before Hamer’s show opens in January, Miriam Innes gives us a different way to experience public spaces in her exhibition, New York Rambling. Her panoramic

Michelle Hamer, I’m Just Being Friendly, 51x66cm, hand-stitching, mixed yarn on perforated plastic, dimensions from file name (2019)

installation wraps the viewer in a charcoal rendering of New York City, placing them inside the work as opposed to looking upon it from a distance. Perspective shifts and vantage points change as the streetscape covers every linear meter of wall space around the Gallery. The encounter is a physical one, with a sense that you need to negotiate the objects Innes has drawn to make your way through the work. While devoid of people, the skilled depiction of this city captures its contested space and the energy that courses through its laneways, rooftops, sidewalks and bars.

WHAT'S ON

Miriam Innes: New York Rambling

Now showing until 24 January 2021

Michelle Hamer: Are You Having A Good Night?

29 January to 21 March 2021

ON FUN hands

Looking for a creative outlet? Why not try your hand at pottery. The Butter Factory Arts Centre has a host of classes on offer for everyone to enjoy as Ingrid Nelson discovers.

There are few things more therapeutic than getting your hands dirty and pottery is the perfect way to really connect with your inner earthy side and create something truly unique you can treasure forever - or give to someone as the perfect personalised gift.

Offering classes for all levels of experience, from beginner to advanced and for all ages, Cooroy’s Butter Factory Arts Centre (BFAC) has recently renovated its pottery studio and has some of the best teachers to guide you on your creative journey.

“Pottery seems to be making quite a comeback, and we have noticed an increase since lockdown. It’s very relaxing and the wheel throwing is quite meditative,” says Butter Factory Arts Coordinator, Alicia Sharples.

Opening their pottery studio to the public last year, Alicia says it was a way of allowing the whole community to access the joy and creativity of this ancient art form.

You can become a member for just $35 per year and $10 per day for an access pass, which allows you discounted firing rates. Plus there are lots of classes.

Alicia says although all levels are welcome to join, they do encourage beginners to participate in a five-week beginner class to learn the basics.

“There are several different classes people can get involved in,” says Alicia. “From basic introduction to ceramics, to hand building and wheel throwing as well as different glaze techniques.”

Adult classes run throughout the school term and kids will love the newly-

introduced kids classes, which will run throughout the holidays.

It’s the perfect opportunity to get little ones away from their devices and enjoying something hands on and creative over the Christmas break.

With three different tutors on hand to offer expert advice and guidance, including experienced teacher Michael Ciavarella, who is a former TAFE Visual Arts teacher and established ceramist, you will be learning from the best.

“Michael is a very well-known ceramist and a Eumundi legend, who offers a

variety of classes for different levels of experience,” says Alicia.

And with Christmas just around the corner, what better time to visit the studio and get a taste of what you could create at the Christmas pottery market.

“All of the potters set up a table at the Christmas event and sell their wares,” says Alicia.

“On Saturday 5 December from 7am to midday, there will be 25 different stalls with 40 different potters selling their work.

“The pieces make a great personalised gift and are perfect for end of year presents for teachers.”

For more information on the Pottery Classes visit the website at butterfactoryartscentre.com.au/pottery

ARTS RADAR

From hyper-realistic sketches to cardboard cities; quilters to ceramics, Noosa's galleries, studios and arts centres have something for everyone!

NOOSA REGIONAL GALLERY

UNTIL 24 JANUARY 2021

DANIEL AGDAG: MISCELLANEOUS ASSEMBLIES

An art deco, post–industrial inspired world created by hand through Daniel’s beloved medium of cardboard and sepia tones.

UNTIL 24 JANUARY 2021

ELYSHA REI: FURUSATO: PATTERNS FROM PILGRIMAGE

Practicing the ancient Japanese art of ‘Kirie’ or papercutting, these large-scale hand-cut paper works map Elysha Rei’s personal journey through Japan, retracing her ancestral steps.

UNTIL 24 JANUARY 2021

MIRIAM INNES: NEW YORK RAMBLING

Large-scale hyper-realistic charcoal sketches of the built environment measuring more than 25 metres to create an immersive installation celebrating the New York City skyline.

9 Pelican Street, Tewantin Ph 5329 6145 noosaregionalgallery.com.au

NOOSA ARTS AND CRAFTS ASSOCIATION

UNTIL 31 DECEMBER

CELEBRATING QUILTING 2020

A diverse and exciting online exhibition of quilting by Wallace House Quilters.

Wallace House 1 Wallace Drive, Noosaville Ph 5474 1211 noosaartsandcrafts.org.au

COOROY BUTTER FACTORY ARTS CENTRE

UNTIL 10 JANUARY 2021

FRIENDS OF THE BUTTER FACTORY

The annual Butter Factory Friends Exhibition ‘Eclectica’ will celebrate local talent and showcase what the region has to offer.

UNTIL 18 JANUARY 2021

KIDS WORKSHOP – CLAY PLAY +

WHEEL THROWING WITH CIVA

A fun and hands-on ceramic workshop to introduce kids to the wonderful world of ceramics with a focus on Wheel Throwing with experienced teacher, Michael Ciavarella (Civa). Clay and tools provided, and you will go home with your creation!

11a Maple Street, Cooroy Ph 5442 6665 butterfactoryartscentre.com.au

POMONA RAILWAY STATION GALLERY

DECEMBER

DOM VIOLI: THE SIMPLE THINGS

TRINITY RISING: GROUP EXHIBITION LIZ ABLE AND FRIENDS

29 JANUARY - 25 FEBRUARY

JULIE HEMPSALL

5 FEBRUARY - 4 MARCH

PAM TAYLOR: A WALK IN THE PARK

5 MARCH - 1 APRIL

TIA CARRIGAN: HEAD IN THE CLOUDS

10 Station Street, Pomona Ph 5485 2950 pomonaartgallery.com

OTHE SILENCE OF THE CITIES – HARBINGER OF

FEAR OR WELLSPRING FOR CHANGE?

As we emerge from the COVID-cocoon, Paul Bird explores the benefits of continuing to embrace silence.

ur great cities have fallen silent. And with the silence the shutters have come down on the raucous energy and exuberant noise which we associate with the vibrant life generated by large numbers of people living together.

Cities are whirling dervishes of inquisitive excitement – movement, colour, diversity, action and yes, lots of noise - which both comforts and bothers. We complain about the noise pollution inherent to cities but also crave it. From the low-level murmurings of traffic in the early hours as a soothing balm when the mind fires up its night tremors. To the thunderous, cannon-like popping of celebratory fireworks.

This year, noise has upped-and-left some of our great cities and its absence has left many people seemingly bereft of a friend which we had all taken for granted, and now miss with aching longing.

I have recently finished re-reading Silence: The Power of Quiet in a World Full of Noise by Zen Buddhist monk and bestselling writer Thich Nhat Hanh (nominated for the Nobel Peace Prize in 1967). You may be aware of his bestknown work The Miracle of Mindfulness. While Silence was published following the Global Financial Crisis it is strangely prescient for the silence which has engulfed many city-dwellers this year. Is the Great Silence of 2020 an opportunity for you to dicover or revisit the benefits that silence can bring?

Or have you reduced the Great Silence to an excuse to simply transpose 2020s “stolen” noise with other noise? An endless stream of podcasts, videos, television, music and all manner of available distractions? Has the vast array of modern media noise at your disposal

become a bridge until the return of “normal” noise?

I understand many people fear silence and find it difficult to allow the world, and ourselves, to settle into a quiet place. Depending on your approach, silence can be a safe harbour or a cave of terror.

Silence can induce feelings of loneliness and isolation. Many people have been engulfed by these feelings this year. And I do not seek to belittle the suffering which humans have endured in recent times.

But, a couple of observations regarding silence, if I may.

Pre-Industrial Age humans must have had more frequent, and I presume longer, contact with silence. One feels they must have been more at ease with silence than most of us.

The Age of Machines, as magnificent as it has been in many ways, also brought with it the clangings, whirrings and busy bumpity sounds which have literally become our way of life.

Noise addiction, fed by constant visual and phonic stimulation, seems to be rampant in the modern world.

Not all noises are equal, of course.

There are noises which literally “feed the soul” and bring us closer to our place in our world, and by extension, the Universe. Nature seems to do this.

Then there are noises which seem to encourage the restless agitation of an unhappy soul through constant excitement. Certain noises feed our less positive tendencies to anxiety, aggression, paranoia, depression and unhappiness. Don’t get me wrong. I enjoy loud rock music and action movies as much as the next person. But I also understand that I need frequent breaks from all of that and exposure to periods of silence.

Complete silence is actually both rare and fleeting, even in the remotest places of the world.

If you sit and “listen” in silence you are likely to hear many and varied sounds, even if some are faint and distant. Even in the middle of the night there is noise – the minute structural movements of house or apartment, the play of wind on buildings and plants, whispery indications of other humans, animals or insects. If you live near moving water you may always have a gentle and melodic background noise.

Experience has taught us that some of our wisest decisions result from letting things go for a while, allowing the silence in, to let the natural processes of the mind to continue without the assault of sense stimulation.

Of course, the silence which monks and other contemplatives are talking about is the silence within.

They believe this connection to inner silence puts us in touch with our true nature and the world as it is, not as we perceive it to be through our incessant and insistent mental imaginings.

Silence seems linked to stillness –physical, mental and emotional.

Silence leads to a greater calm and clarity around what our fundamental human needs actually are.

The noise which we invite into our lives during “normal” times has receded for those who have been forced to retreat into locked-down and truncated live cocoons.

As the world emerges from this crisis perhaps a significant minority of people will have concluded that their need for the sound stimulation which we have hitherto sought has diminished.

This could be only one of several insights which the Great Silence of 2020 can deliver… if we are prepared to listen!

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