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I’M YOURS, TAKE ME!

A MAGAZINE TO CAPTURE THE SPIRIT OF OUR PEOPLE AND ESSENCE OF OUR PLACE ISSUE 01 Spring 2014

The nature of

Noosa LOCAL DESIGNERS CELEBRATE NOOSA

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INSPIRE

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Contributors

IN

Editor’s note WELCOME to the first edition of IN Noosa Magazine! It seems like so long ago that a vision was born to provide a fresh, new perspective to the Noosa Biosphere and to shine a light on local people and businesses that make Noosa great. Amalgamation and de-amalgamation have made us all closely consider what community means to us and IN Noosa has been born from a love of local and a strong sense of place. A particularly big thank you goes to all of the wonderful people behind-the-scenes who have contributed to this first step on what we hope will be a long and endearing journey. IN particular, thank you to the local businesses who share our vision and have supported us in delivering this magazine to you – please support them and shop local. We hope you feel as INspired, INformed and INdulged as we do! Please let us know your thoughts about the magazine so we can continue to grow and improve and deliver a local publication that we can all be proud of. Enjoy!

Deb Caruso

FIND US #innoosa

Matt Golinski FOOD

Nina Shadforth ART

Tony Cox

Matt 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 primary producers and a generous mentor to keen young chefs. He is currently the Food and Culinary Tourism Ambassador for Gympie. “When Spring hits I like to pack up my old Landcruiser with camping gear and fishing rods and head up the beach to Teewah to do some fishing, cooking, reading and relaxing.”

Nina is the Gallery Director of the Noosa Regional Gallery and Butter Factory Arts Centre, Cooroy. Well-versed in the visual arts, Nina has worked professionally for over two decades in the arts and cultural sector. Outside of her Gallery Director role, Nina works in a voluntary capacity as Curator for the team at TEDxNoosa. “Spring in Noosa switches my headspace from hibernation to socialisation. It means outings for art and music with fabulous friends and food for the next few months! So pop the champagne!”

Tony has spent the last 20 years in the wine and restaurant business with people who deem it necessary to pay him to sell and talk about booze. He is the Wine Manager for the Noosa International Food & Wine Festival and can be found at the Sheraton’s Noosa Wine Cellar. He regularly suffers separation anxiety from his cellar which remains in Melbourne. “There is nothing better than hiring a little boat and taking a picnic and bottle of dry rosé past Makepeace Island and anchoring the boat for a little quiet time.”

Helen Flanagan

Carolyn Beaton

Jacinta Richmond

Noosa’s charisma finally inveigled Helen’s manic corporate world and for 24 years, it has cast a spell over the Noosaphile who abides by the motto “Live Love Laugh”. She understands the glories of good food, restaurants and entertaining, the joys of travel and the art of story-telling. “Bury your nose in gardenias, tear basil leaves over sliced heirloom tomatoes, buffalo mozzarella, pepper and extra virgin olive and let those olfactory juices flow with the indulgent nuanced elements of Champagne. Ahhh.”

Carolyn is a communications professional with a penchant for Noosa’s natural environment, and koalas in particular. Koala conservation has been Carolyn’s passion project for the best part of a decade. Her family will tell you it stems from a life-long love of animals, and that she found her own voice, in attempting to provide one for them. “An objective review of where I’m at, personally and professionally. I’m imaging the new, and the improved. It’s a personal motivator to get up and out early and to embrace exercise.”

Jacinta is recognised as the Sunshine Coast based pioneer who is bringing national and international attention to the Coast’s fashion industry. Founder and Director of the “Sunshine Coast Style Awards” and the “Sunshine Coast Fashion Festival” in 2008. She is also a consultant with local and international fashion businesses guiding them with their collections and buying decisions. “To eat fresh and light salads; turn my morning sunrise beach walk into a morning sunrise surf; celebrate my birthday & keep calm with Fashion Week right here right now.”

TRAVEL

ENVIRONMENT

Keith Hamlyn PHOTOGRAPHER “Fashion is super important to me, so I really look forward to breaking out my fave boardies and my best pair of thongs, working off the winter whites, and spending lots of time in the ocean.”

WINE

FASHION

Jasmin Boyd ADVERTISING “Light comfy clothing, no more layers! Painted toe nails and water warm enough to swim in!”

EDITOR/PUBLISHER: Deb Caruso, debcaruso@innoosamagazine.com.au PUBLISHER: Paul Bird ADVERTISING ENQUIRIES: Jasmin Boyd, Ph: 0406 658 640 jasmin@innoosamagazine.com.au EDITORIAL SUBMISSIONS: editorial@innoosamagazine.com.au GRAPHIC DESIGNERS: Ali Smith www.graphicali.com.au, Kath Hawkins, cc@black4c.com DISTRIBUTION ENQUIRIES: distribution@innoosamagazine.com.au PO Box 542, Noosa Heads Q 4567 www.innoosamagazine.com.au

100% LOCALLY OWNED

DISTRIBUTION: 10,000 printed copies available throughout Noosa and surrounds in public spaces and locally-designed and handcrafted magazine stands in key areas to ensure strong attention. In a Noosa first, will also be distributed exclusively through prestige holiday homes and units. IN Noosa Magazine is a free publication (subscriptions available) published 4 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.

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IN

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6 18

INSPIRING /6

Stephanie Haslam is on a mission to bring Noosa’s native plants to the surface.

INCOMPARABLE /10

A magical meander through the Noosa River and Everglades.

IN SEASON /16

Matt Golinski shares his favourite ingredients for spring.

IN NOOSA Magazine is printed on 100% recyclable paper. Please dispose of responsibly.

INTREPID /26

Helen Flanagan explores Noosa’s neighbouring Biosphere Reserve.

INTERESTING /20

What is the hype about organic and biodynamic wine?

INTOXICATING /22

Tony Cox finds respite from the winter chills at Baileys of Glenrowan.

INDIVIDUAL /38

Meet the award-winning design team treading lightly on Noosa’s landscape.

INSPIRATION /46

Nina Shadforth finds where to admire and acquire local art.

IN NOOSA Magazine is proudly supported by

COVER IMAGE: “PLANTS FROM NOOSA’S SEA COAST” PROVIDED BY STEPHANIE HASLAM Noosa’s native Pig Face; Goat’s Foot Convolvulus; Scented Fan Flower and Yellow Buttons layered with sand and water.

LY D

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IN SPIRING

Surface Dweller

Stephanie Haslam is on a mission to bring Noosa’s native plants to the surface. Deb Caruso caught up with the flora fighter to find out more.

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t age 74 there is no sign of Stephanie Haslam slowing in her quest to sow Noosa’s native plants firmly in the hearts and minds of our local community through art. Despite claiming that she is starting to feel her age, just weeks before her 50th wedding anniversary with husband Tony, Stephanie was busy preparing an exhibition of her own photographs as part of the Sunshine Coast Wildflower Festival. The exhibition called “Noosa’s Native Plants” was an offshoot from the book of the same name that Stephanie wrote more than a decade ago in a bid to educate the community on native flora and redefine how Council, landscape gardeners and the backyard gardener approached their natural environment. The book was inspired by Stephanie’s own inquisitive mind when she moved to Noosa 20 years ago after Tony had been offered a job at Noosa Shire Council. Interested to find out more about her new backyard, Stephanie joined the Noosa Parks Association (NPA) Botany Group, under the stewardship of Dr Arthur Harrold, to whom she dedicated the first edition of “Noosa’s Native Plants”. This new knowledge changed her thinking about plants from ‘gardening’ to an appreciation of why plants grow where they do and the need to value and protect our natural environment if our species is to survive. “I was a potter for 20 years and when we moved to Lake Cooroibah we chose our house depending on where the kiln would go,” she said. A pottery exhibition for Stephanie’s work and an accident were major catalysts of change, even though Stephanie didn’t know at the time. “Because of the exhibition, I had

cleaned the benches, which normally only happened every 5 years and then Tony had an accident and my attention was focused in a different direction. I had already joined the botany group and had started taking a few photos and that started to consume me. “My back enjoyed the rest from lifting blocks of clay and heavy boxes of pots. Eventually I sold my kiln to a friend, with visiting rights in case I wanted to return to the clay, but I never did. I had moved on. “I became very involved with NPA and started the Friday Forum sessions and I took over the Botany Group when Arthur became too old to manage it. So that was what I did – and I can tell you that my back improved from not having to move heavy boxes of ceramics! “I have an unreliable memory so I write everything down or record it in some way,” she said. “To get my head around all these hundreds and hundreds of plants I’d take photographs – really bad photographs - and I’d chase poor

…if I could give a child a gift as the good fairy it would be an inquiring mind Arthur around and say “what was that again” and scribble my updates. He got used to me and was very good to me and taught me so much. “I’d write notes on the back of the photo and that went into a shoebox and eventually it ended up in folders and finally “Noosa Native Plants” was born. “When it came off the printing press I just thought “nothing gets better than this - all my notes in one place!” she said. “It was a really big job and I was so fortunate to have a graphic designer named Steve Cook who was willing to spend hours with me and my scribbles trying to make sense of it all. “I was creating this book for people like me rather than botanists. People who come here and know nothing about what’s in their backyards and how they need to be looking after our environment better. Many people were involved with the book and some of my local heroes

like Dave Burrows from the then Noosa Council and Phil Moran from Landcare wrote articles for it, making it more than just a field guide but a tribute to the many people dedicated to our natural environment. Sonia Macdonald from NPA edited and supported the work. The Noosa Integrated Catchment Association (NICA) published the book. This broadly based community organisation has helped spread the word to a wider audience. and given me the opportunity to involve artists in an ongoing Surface Design project. “So NICA launched the first edition and there are 5,000 of them floating around and it is used in schools and universities. It’s not the be-all and end-all of botanical identification but it’s very focused on this area.” The book is now on its third edition and has its own dedicated website which Stephanie is constantly updating with new photos and facts. The self-taught photographer and digital design artist says she enjoys a challenge and finding things out for herself. “I like the process of finding out how to do it. If I can find someone who will tell me, that’s great but since I’ve mastered how to use a tablet, technology has taken over my life and You Tube is a great teacher. The mother and grandmother has also learnt paper making, weaving and fabric printing as part of her lifetime dream to see Noosa’s native plants infiltrate the Noosa fashion and homewares scene. “I would really love to see our native plants on fabric – shirts, hats, chairs. I see it could quite easily be done. The problem is the price. We’d have to produce it in Noosa and that makes it non-competitive in the marketplace. Despite this, she has achieved changes in her own area with Noosa Biosphere partner organisations Noosa Ferry Cruise Company and Outrigger Little Hastings Street seeking out native designs for their uniforms. Her desire to bring natives into the mainstream also fuelled the Surface Design Project and Competition which NICA started three years ago thanks to a Regional Arts Development Fund (RADF)

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IN SPIRING

Plants from the Eucalypt Forest

Plants from the Seacoast

Noosa’s pea flowers

The Noosa Library is now home to six large banners that celebrate Noosa’s native plants.

grant. The project was designed to bring Noosa’s native plants to the surface by funding artists to create images and products with a true Noosa flavour using local native plants as the design motif. For Stephanie the opportunity to commission and connect with local artists to create art featuring native plants was a way of influencing them to look local and embrace and express this through artistic expression. “Artists were an easy choice for me because I know they have a way of seeing things that perhaps other people don’t and that can have a broad influence,” she said. The Surface Design project has spawned a tea towel series and a Warhol-esque banksia t-shirt that are for sale from NICA as part of its fundraising. One of the largest outcomes was the commissioning of six large fabric banners, each representing a different vegetation type using Noosa’s native plants as their inspiration. The banners aim to raise public awareness and appreciation of Noosa’s natural assets and proudly hang in the Noosaville Library as a reminder of our natural heritage. “I’m running out of energy a bit which is inevitable. But I often think ‘oh I’ve just had this really good idea’ so I jump in the pool and then I look around for someone to teach me how to swim and that seems to be the story of my life. Stephanie and Tony are both actively involved in conservation and managing our natural resources with Tony now holding the position of President of NICA. Stephanie says that they are often direct opposites but they are ethically aligned and that was important. “I have been very fortunate to have had a roof over my head for many years and Tony indulges me. I couldn’t say he’s always encouraging – he’s more likely to be absolutely horrified when I get another idea and the house is then full of whatever I’m working on. “We were talking the other day about gifts you give a child and if I could give a child a gift as the good fairy it would be an inquiring mind. I think I’ll be lying there, marvelling at the grain in the timber! Because I do find things extraordinarily interesting.” Stephanie’s second book “Grasses of the Noosa Biosphere” was co-written with Sonia MacDonald and the two are preparing a CD on sedges, rushes and restiads to be released before Christmas. Stephanie has ordered some fabric and intends to ‘play with a few things’. Knowing this inspirational lady, it won’t be long before she has developed her own fashion range featuring Noosa’s native plants so keep an eye out for that! Spring 2014 / IN Noosa Magazine/7

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IN

Helping hands

At age 70, Sue Hargreaves has discovered a new dimension through helping others.

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ohn and I moved here from Sydney about ten years ago and built a house at Doonan. I had worked as the National Operations Manager for the nation’s largest recruitment company for about 30 years. It was a pretty demanding job but I’ve always been fortunate to have a supporting husband. The hard thing about leaving Sydney was leaving behind my son, his wife and our two grandchildren – but we catch up regularly. I’ve always been sporty and when we got here I joined Outrigging. One of the ladies invited me to come and help massage people who were having chemotherapy and dialysis at the Noosa Hospital. That was about 8 or 9 years ago now. Anne Smith is the lady at the hospital that really kicked this off. She’s an ex nurse so she saw the worth and the relevance and she’s been very supportive. We’ve got a small team of people

who do massage and a larger team that do general volunteer work. The job involves about 60% talking, listening, being a friend, laughing, crying and the rest is massaging and just taking their minds off things. The men can freak out a bit at first whereas the ladies love it! Once you get over the barrier with the men they love it too. I think it’s been good for the carers to also have a break. In the last 2 years, we’ve lost some very special people and I needed a break because I got too close. Despite it all, we had some wonderful times together and I wouldn’t change it. We all gained from it. But I felt pretty sad and wondered whether I could help anymore but I still do. We start about 8am until the last patient which is normally just after lunch so we probably do between 4-6 hours. It’s not arduous or long and the staff create a really good environment.

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SUE Hargreaves In the last 3 years I also helped out at the Wildlife Rehabilitation Centre on Eumundi-Noosa Road which was wonderful. I always thought I’ve had the ultimate life – I’ve travelled and worked all over the world but volunteering to help others is a whole new dimension and something that I feel privileged to have been able to do. When it all gets too much, my lovely husband of 50 years has always been a wonderful sounding board and a hard swim sometimes releases the switch-off button. I turn 70 in November but I’ll keep doing this as long as I can and as long as people need me.

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IN

A magical meander The dreamtime, beach shacks to holiday heaven - Noosa has always been a special place. WHAT Experience the TO BRING rich history and Camera, hat, sunglasses, natural beauty that sunscreen earned Noosa the title of Queensland’s first UNESCO Biosphere Reserve. Spectacular views of beaches, mountains, birds and marine life. Enjoy a short guided walk, discover native plants, then back aboard, relax with a generous morning tea in the shadow of the National Park. Binoculars, bird and plant identification books - bring nature to life.

The natural Noosa

EXPERIENCE Tuesday + Thursday 2hour 15m includes morning tea Departs: Noosa Heads 10.15am Pickups also available: Noosa Marina, Tewantin, Noosaville and Noosa Sound

Adults $45, Child $20, Family $120

Includes All Day Ferry Pass* *conditions apply

BOOKINGS ESSENTIAL 5449 8442 Please book the day before - Special educational cruises available for school and bus groups

The Noosa River and Everglades offers a rich story of adventure, history and nature as Carolyn Beaton discovers.

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or many people, their familiarity with the Noosa River is confined to where it is most populated – in particular where it meanders past Cooroibah, Tewantin, Noosaville and empties into the Pacific Ocean at Noosa Heads. If you enjoy a lounge-chair view, you’ll see a parade of life at a slower pace - wildlife, people and low impact water craft. In fact there is an entire 855km2 river system that begs exploring. You’ll find historical signposts and an abundance of environmental values of international significance. Flowing north to south from the Cooloola Section of the Great Sandy National Park, the Noosa River is fed by springs draining major sand deposits. The catchment consists of just 6% urban habitation. This has been a key factor in maintaining the river’s outstanding natural attributes. Helping as well has been the Noosa Biosphere Reserve community’s considerable energy and enthusiasm for managing and monitoring the river. The river has been the economic backbone of the Noosa region since the first non-Indigenous settlement was established at what is known as Mill Point, on Lake Cootharaba, in the 1860s. It became the hub of the local timber industry. Today the river supports several business ventures however eco-tourism, which preserves ecological and amenity values, is undoubtedly an emerging economic opportunity.

Vivienne Golding of Kanu Kapers Australia has been conducting tours of the Noosa Everglades since 2002. She never tires of the experience and revels in allowing people to get in touch with nature, and often their true selves at the same time. “There are only two Everglades in the world – one in Florida and the other is our very own Noosa Everglades,” she said. “For our team, it is an office like no other. Often, as a result of group dynamics, and the special environment we are in, magical experiences happen.” Vivienne believes that the ornithological paradise that is the Noosa River is a huge drawcard for bird observers who travel from near and far to immerse themselves in the abundant wildlife that thrives here. Paul Grossman of the Noosa Ferry Cruise Company agrees and explains that the Noosa River estuary is a popular spot for migratory birds over the spring and summer months where you can spy thousands of visitors. “Within a few weeks there will be nearly 40,000 birds filling the air as the visiting birds fight for roosting space among the resident shorebirds,” says Paul. “For the migratory species, the Noosa Biosphere offers a chance to recuperate from the arduous journey of a long-haul flight. Some birds travel 12,000 kilometres to reach us from arctic Russia, before taking to the air again. Others aren’t far behind, coming from Alaska and the North Pacific.”

Did you know? • Noosa River Wetlands and Lake Weyba are two wetlands that have been identified by the Commonwealth as being of national importance. • The Noosa River is one of a rare few that has its headwaters on a coastal plain. • Noosa River is the only river system in Australia that has much of its upper catchment protected in National Park. • Noosa River is one of the few Queensland rivers that enjoys a continuous year-round freshwater inflow. • The Noosa River also boasts the largest riverine seagrass beds in south-east Queensland. • In terms of ecosystem health, Noosa is considered the best performing catchment within south-east Queensland.

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IN

NICA’s volunteers regularly weed the sand island on the Noosa River Photo: NICA

Giving nature a hand

NICA’s fishing line recovery bin project is one of several Noosa River management and monitoring initiatives Photo: NICA

Noosa River

Such has been the interest in the local flora and fauna, and the Noosa Biosphere community’s ethos and culture, that Paul developed an Eco Cruise, which traverses the Lower Noosa River Catchment and was the recipient of the coveted “Responsible Tourism Award” at the Healthy Waterways Awards for Queensland in 2013. It was a collaborative effort that saw the Noosa Ferry Cruise Company partner with Noosa Biosphere Limited, Tourism Noosa, and Noosa Integrated Catchment Association (NICA) to unearth a treasure trove of natural history facts and local stories that their tour guides draw from. Positive collaborations are not new to

NICA, whose members have supported a number of worthwhile local projects that have resulted in conservation melding with arts and tourism interests. NICA’s volunteers are also actively involved in several river management and monitoring programs. President Tony Haslam says their activities are part of a vision and framework for a co-ordinated and consistent approach to the planning, development and stewardship of the Noosa River system. “It’s about the Noosa Biosphere Reserve community working together today, with tomorrow in mind.”

Kanu Kapers Australia are experts in delivering paddling adventures, offering guided and selfguided kayak tours into the Noosa Everglades. The ancient water way has remained unchanged for thousands of years and is an area renowned for its stunning scenery, serenity, plant, animal and bird life. Best explored by kayak, a Kanu Kapers Australia kayaking experience in the Noosa Everglades is an active, inspiring day out amongst some of the most spectacular scenery you will find anywhere in the world. Ph: 5485 3328, www.kanukapersaustralia.com

Noosa Everglades Photo: Sunshine Coast Destination

Some birds travel 12,000 kilometres to reach us from arctic Russia, before taking to the air again

Kayaking offers a window to the raw beauty of the Noosa River and Everglades Photo: Kanu Kapers Australia

IN NOOSA READER GIVEAWAY Kanu Kapers Australia is pleased to offer one IN Noosa reader the opportunity to experience the remarkable natural beauty of the Noosa Everglades with a 3 Day Self Guided Kayak Tour for two (2) people valued at $298. To enter the prize draw, simply visit the Kanu Kapers Australia Facebook page and tell them what you’d like to discover as part of your own Noosa River adventure - using hashtag #KANU ADVENTURE Enter as many times as you like until 30 September. www.facebook.com/ kanukapersaustralia

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IN DEPTH

Allwe the Boys in Town came, we saw, we fell in love. Making a decision to follow a dream can be pretty scary, but when commitment and hard work combine, the rewards are truly worth it, and not just for the original dreamer but all who cross their path. This circle of young business men, (who would probably cringe at that title) are bringing an experience to their customers that makes the guest feel part of a community rather than just your on-the-move patron.

From an espresso, to your local barber, a quiet ale with mates, a slide on a practical piece of art, one-wheel wonders or nourishing whole foods, these simple businesses have all been created on an ethos of working towards the highest standard, and bettering themselves and their community. Each one allows you to walk away feeling you received more than just their product, but instead a unique experience that you want to share with others.

Maker Studio Furniture

These local craftsmen design and manufacture modern minimalist collections for custom, residential and commercial projects. For the complete collection or to discover more about these innovative local designers check out their showroom opening October 2014. 0401 548 061 8 Leo Alley Road, Noosaville www.makerstudio.com.au

Sunshine Unicycles

Why use two wheels when one is more fun?! Over the past four years, Andy at Sunshine Unicycles has taught hundreds of people aged 7 to 70 the joys of unicycling. It only takes about 5 hours to master the basics and then you can unleash with a freedom you’ve never felt before. Try it out for free or challenge yourself with offroad adventures. Sunshine Unicycles rents and sells all the gear you need for the free-wheelin’ feelin’! 5485 1823 / 0417 633 200 www.sunshineunicycles.com.au www.youtube.com/sunshineunicycles

Hard Coffee

Seven years ago Shane Newton started Hard Coffee with a simple philosophy: to make every cup with care and attention to detail. Even as the business grows and expands, they have never changed this original vision. When you go to Hard Coffee you can expect your coffee to be prepared by passionate, experienced baristas who take pride in their craft. It seems only natural for Hard Coffee to be paired with Campos Coffee as they share the same belief of making sure every cup that goes over the counter is perfect. Campos coffee have long been recognized as setting the bar on the specialty coffee scene – and Shane delivers it with care! Open everyday from 7am-5pm. Text or SMS 0410 673 377 for Hastings St deliveries Bay Village, Hastings St, Noosa Heads.

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IN DEPTH

Maluka Produce is a little diamond in the rough located on

Eumundi-Noosa road amidst industrial sheds and speeding traffic. Pull in, take a look inside and you will discover a thriving shop that operates to the beat of its own drum by offering the highest quality produce, juices, smoothies sourced from sustainable, independent local farms in a welcoming design-focused setting. Owner, Luke Nuske is Noosa bred with an architecture background so it is wholly unsurprising that Maluka Produce is quintessentially Noosa: a true gem of the Noosa Region. 5440 5077 175 Eumundi Rd, Noosaville www.malukaproduce.com

Thomas Surfboards

Style, quality, and an eye for detail that is uncompromised. This is the reputation carried by Thomas Bexon and Jake Bowery. Your custom board will be designed to reflect the waves you like to ride and how you like to ride them. With knowledge collected from hours of playing with surfboards and riding waves, Thomas and Jake create flawless surfcraft with a distinct appeal.

Smooth brews since ages ago

0412 131 491 175 Eumundi Rd, Noosaville thomassurfboards.com

75 Noosa Dve Noosa junction 0423 865 627

Owner / operators Luke Czajkowskyj and Trevor Aylward had a vision to take a vacant run-down commercial site and give it life. With their eclectic back alley approach, they have created a casual bar and restaurant with a relaxed atmosphere.

Captain Sip Sop’s

Barber Shop & Outfitters is a boutique style barber shop who use traditional barber staples like hot scented towels and straight razors combined with modern products and a quality-overquantity approach. We stock a select range of products and accessories from companies such as Herschel Supply Co., Uppercut Deluxe and Deus. So drop in, get a fresh haircut and tell some stories. 0432 409 255 175 Eumundi Rd, Noosaville

Village Bicycle is your local neighbourhood bar, pedalling food, booze and good times!

“We wanted to create a place to bring the community together and to showcase the creative talent of individuals within our community through photography, surf craft, graffiti art and the talent of our friends and family who helped build the bar from the ground up,” they said. The bar is filled with an eclectic mix of family collectables and handcrafted furniture as well as the mascot - a vintage bicycle - holding prime position on the top shelf of the bar. The idea came about over a few after work beers in the park, with a vision of a Californian style burger and taco menu washed down with great cocktails, boutique beers & wine. Village Bicycle is all about good times. Where the beer is always cold, the food is always tasty and the vibe is always relaxed. Village Bicycle is open 4pm-12am (closed Wednesdays). 5324 1123 1/75 Noosa Drive, corner of Bottlebrush Ave, Noosa

18 Duke St Sunshine Beach 0434 247 057

175 Eumundi Rd Noosaville 0401 406 126

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IN

HOW WELL DO YOU KNOW NOOSA? Take our sample quiz from the Welcome to Noosa program to test your knowledge. 1. What does the word Noosa mean in the Aboriginal language? A. Nice beach B. Great river C. Shadows, shade or shady place D. A nice place to go for a holiday 2. Name the 5 eastern beach communities of Noosa. A. Sunshine, Sunrise, Castaways, Marcus, Peregian B. Sunrise, Castaways, Dickys, Kings, Peregian C. Sunshine, Coolum, Marcoola, Cotton Tree, Castaways D. Sunshine, Noosa North Shore, Teewah, Rainbow, Cotton Tree 3. Name the 6 hinterland towns of Noosa. A. Eumundi, Gympie, Pomona, Noosaville, Tewantin, Coolum B. Rainbow Beach, Gympie, Kin Kin, Boreen Point, Tewantin, Sunshine Beach C. Eumundi, Cooroy, Pomona, Cooran, Kin Kin, Boreen Point D. Eumundi, Cooroy, Pomona, Cooran, Kin Kin, Imbil 4. Name Noosa’s 3 main lookouts. A. Mount Coolum, Double Island Point, Mt Cooroora B. The Laguna Lookout, Mt Tinbeerwah, Mt Cooroora C. Glasshouse Mountains, Mt Coolum, Mary Cairncross D. The Laguna Lookout, Mt Tinbeerwah, Mt Coot- tha 5. In the 875 square kilometres of the Noosa Region what percentage is protected land [national parks, conservation parks, state forests, lakes and streams]? A. 85% B. 55 % C. 35% D. 10% 6. Noosa has an extremely diverse ecosystem. How many species of birds are there in Noosa? A. Less than 50 B. Between 50 and 150 C. More than 300 D. No-one knows 7. Which bird is found in the Noosa Biosphere that has become a Noosa icon? A. Kookaburra B. Koala C. Brush Turkey D. Flying Fox

A warm welcome

One year on from launching Welcome to Noosa, the program continues to evolve in its quest for excellence in customer service.

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ust over twelve months since the launch of Welcome to Noosa, Tourism Noosa has announced details of their new initiative – the Welcome to Noosa Customer Service Awards. Working hand in hand with the Welcome to Noosa program, which is aimed at revitalising the quality service culture in the Noosa region, the awards program will help maintain a business focus on customer service in Noosa. Commencing in October, the awards will consist of a monthly best employee and a business of the year. Employers, employees or visitors can submit nominations for best employee of Noosa, and must have completed Welcome to Noosa to be eligible.

Celebrity chef Pete Evans launched Welcome to Noosa in 2013

The program helps operators to deliver a memorable experience for Noosa visitors and local customers alike, increasing the likelihood of visitor satisfaction and repeat travel which will help retain and build local jobs.

The program helps operators to deliver a memorable experience for Noosa visitors and local customers alike CEO of Tourism Noosa Mr Damien Massingham said the Welcome to Noosa program was successfully embraced by businesses and the community in Noosa and widely recognised within the State Government as a great initiative for the tourism industry. “We now want to ensure that customer service in Noosa continues to be an imperative that the tourism industry is focused on, and the awards are a great way to keep the momentum strong,” he said. Welcome to Noosa is an online training program that provides basic information on Noosa – why the region is so special, its history, key things to do in Noosa, information on the Noosa Biosphere and more, as well as providing great customer service strategies and information on workplace health and safety.

“Tourism Noosa has been delighted with the take up of the program over the past year, with more than 1000 participants signed up. A diverse range of operators have completed the program, from restaurants and accommodation, through to tour operators and attractions as well as local service businesses and people seeking employment in the Noosa region,” Mr Massingham said. The Premier Campbell Newman commented on the program’s achievement. “Firstly, I wish to congratulate Tourism Noosa on the program being such a success. It is great to see that you have achieved high numbers of participation and received very positive feedback. I commend the efforts and enthusiasm of Tourism Noosa in its cooperative approach to strengthening your local industry,” he said.

The Welcome to Noosa Customer Service Awards will commence on 1 October 2014. To complete Welcome to Noosa go to www.welcometonoosa.com.au. Businesses and individuals can be nominated by guests or employers. To nominate visit www.welcometonoosa.com.au or keep a look out for nomination forms around Noosa.

Answers: 1.C; 2.A; 3.C; 4.B; 5.C; 6.C; 7.C.

14/IN Noosa Magazine / Spring 2014

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Spring #innoosa The warmer weather is finally here and it’s a great time to enjoy the Noosa Biosphere! Here’s some of our fave things…

Cruise the Noosa River and Everglades – by boat, canoe – or just float! Have a picnic at the Noosa Botanic Gardens Get to know your local farmers – visit the farm or the Noosa Farmers’ Market Tour the art galleries and markets Dance in the rain Buy something crafted by a local Volunteer for a good cause Spring clean your home and your life Learn to unicycle Walk through the National Park Visit the local libraries and museums Help your neighbour Hug more, stress less Send a postcard to someone you love Camp in the backyard Read a book under a native tree Share your favourite Spring Thing to do #innoosa on Instagram, Twitter and Facebook – or be old fashioned and phone us!

Spring 2014 / IN Noosa Magazine/15

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Spring harvest

Matt Golinski shares his favourite ingredients for Spring.

BROAD BEANS

ASPARAGUS

FENNEL

RED PAPAYA

Broad beans hitting the shelves are a sure sign that Spring has arrived. They’re a bit of work, but well and truly worth the effort. Like podding fresh peas, they’re a good job to do while you’re watching telly. Firstly, you need to remove the beans from the pod, then blanch them in boiling salted water for about three minutes, and refresh them in iced water. A little squeeze between your thumb and forefinger and the bright green beans will slip out of their grey-green skins, and they’re ready to use. They are good in salads, soups, risotto, or as a puree and they freeze well. My favourite way to enjoy them is crushed onto grilled sourdough with grated truffled pecorino and heaps of extra virgin olive oil.

Local fresh green asparagus arrives in abundance in September, October and November, and while it’s around I always take advantage of its quality and price and eat it by the bunch. Raw, blanched, steamed, grilled or roasted, its texture and flavour add sophistication to any dish. Grown to about pencil thickness and freshly picked, there’s usually no need to peel it, but I usually bite the end off a spear just to be sure. If it’s a bit stringy, gently peel the bottom couple of inches before you cook it. Steamed and served with a perfectly poached egg and a spoonful of hollandaise sauce is a great way of celebrating asparagus season.

Fennel makes my list of top five favourite ingredients ever. There are so many ways to cook it and it goes with just about anything. Shaved in salads, pickled, roasted, caramelised, steamed, braised, pureed into velvety soup, crumbed and fried or even just cut into wedges and served with dips, fennel is always a winner. Its subtle aniseed flavour marries well with any seafood, but it also works well with chicken and pork. Finely sliced, tossed with rocket and shaved parmesan and dressed with good quality olive oil and lemon juice, it makes the perfect accompaniment to any meal.

Anyone who says they don’t like papaya just hasn’t had the right one yet. A perfectly ripe papaya should yield a little when you give it a gentle squeeze much like an avocado, and will be sweet and lusciously juicy with rosy red flesh on the inside. It has very little acidity which is why it works well with a squeeze of lime. Completely unripe green papaya is also great peeled and shredded for Asian salads like SomTam. In this state it has very little flavour and no sweetness, but it makes a great carrier for other flavours like dried shrimp and fish sauce and has a lovely crunchy texture. Palm sugar and lime juice mixed together and poured over diced papaya and served with coconut yoghurt is a decadent way to start the day.

Broad Beans go with: > Tomatoes > Bacon > Anchovies > Pecorino and Parmesan > Risotto > Lemon > Mint

Asparagus goes with: > Eggs > Fish > Chicken > Cheese > Smoked Salmon > Cream > Preserved Lemon

Fennel goes with: > Seafood > Chicken > Olives > Lemon > Pork > Potatoes > Capers > Oranges > Avocadoes

Red Papaya goes with: > Lime & Ginger > Coconut > Yoghurt > Pineapple > Bananas > Seafood > Palm Sugar & Fish sauce

MUCH MORE

than just fruit and veg

home-cooked meals with a difference Gluten free | Vegetarian | Savoury | Cakes | Tarts and Sweet Delectables

• Local and Organic • Fruit & Vegetables • Fresh Flowers • Organic & Gluten Free groceries • Fresh juices & smoothies from our juice bar • Gelati and coffee • Locally made deli products and sauces

the

mulberry cafe

Shop 5/20 Maple Street, Cooroy | Ph 5447 7300

22 Maple Street, Cooroy Qld 4563 07 5447 6015

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Noosa Fish Providores

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Matt Golinski introduces a thriving local business and answers the big questions in life…

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ne of the main questions I get asked as a chef apart from ”Why aren’t you fat?” is ”Where do you buy your seafood?” Anyone who loves food these days knows it’s far less about turning everything into a foam or a soil, and more about sourcing the best possible produce and treating it simply and with respect. Two people who know a lot about “the best possible produce” and have been supplying top restaurants and an adoring public with fresh seafood in Noosa for the past decade are Jason Sgro and Alison Reed from Noosa Fish Providores. Formerly Spanner Crabs Noosa, the multi-award-winning producers of raw handpicked spanner crab which is in demand from chefs all over the country, Jason and Alison recently rebranded as Noosa Fish Providores to better reflect the expansion of their business into other quality seafood brands. Cone Bay Barramundi, Spring Bay Mussels, Petuna Ocean Trout, Pacific Reef Black Kingfish, Storm Bay Salmon, just to name a few. Only the best of each

Alison Reed and Jason Sgro

species is flown in fresh, portioned, individually packaged and sold on direct either through their crowded little shopfront at Noosaville, or at the Noosa Farmers’ Market every Sunday morning from 6am until noon. One thing I particularly love is the vacuum sealed portions. If I haven’t

thought far enough ahead about dinner, I can pull a couple of pieces of fish out of the freezer, defrost them in the sink in some cold water and be cooking in 10 minutes. Jason has also perfected the art of hot smoking various fish and I’m a complete sucker for his hot smoked salmon and kingfish. It’s lucky if it makes it home. So that answers one of the questions. The other one? Not sure. Metabolism? Stress? Exercise? Restraint? On the subject of seafood however, you can trust this skinny chef. Noosa Fish Providores, Unit 2/15 Production St, Noosaville, Qld, 4567. Ph. 07 5470 2967

Spring 2014 / IN Noosa Magazine/17

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Sensational Spring Seafood Time to put away the slow cooker and dust off the BBQ. Here are three of Matt Golinski’s favourite seafood recipes and they’re all perfect for Spring entertaining.

Hervey Bay Scallops with Fennel, Blood Orange and Olives

NQ Black Kingfish “Ceviche” with Ruby Grapefruit, Radish and Verjus

Ingredients:

Ceviche, (pronounced Sir-Vee-Chay) is a South American preparation which consists of thinly sliced fish “cooked” in an acid, usually lemon or lime juice. This dish is great served on a large platter to share or individually plated as a light, spring time entrée.

Serves 4

• 24 Hervey Bay scallops, in the half shell • 1 small fennel bulb, finely shaved • 2 blood oranges, zested, peeled and segmented, juice reserved • 1 golden shallot, finely sliced • 12 black manzanillo olives, pitted and halved • 1 clove garlic, finely chopped • 30ml sherry vinegar • ½ tsp Dijon mustard • 80ml extra virgin olive oil • salt and pepper

Method: Remove the scallops from their shells and dry them on paper towel. Wash and dry the shells. Mix together the blood orange zest, garlic, green fennel tips, 20ml of the olive oil and a pinch of cracked black pepper. Marinate the scallops in this mixture and keep refrigerated until needed. Whisk together the remaining olive oil, mustard, vinegar and reserved blood orange juice. Season with salt and pepper. Mix the shaved fennel and shallot together and dress with a few tablespoons of the dressing. Place a heaped teaspoon of fennel salad on each shell. Add a segment of orange and half a manzanillo olive to each. In a heavy based frying pan, sear the scallops quickly on both sides and transfer to a bowl. Place a scallop on each shell, drizzle with a little extra dressing and serve immediately.

pretender

perfect

Pretentious

Serves 4

Ingredients: • 400gm NQ Black Kingfish fillets, skin removed and sliced thinly across the grain • 1 golden shallot, finely sliced • 1 Ruby Red grapefruit, segmented, excess juice reserved • 4 red radishes, washed and finely sliced into rounds • ½ cup mixed fresh herbs • 80ml verjus • 30ml red wine vinegar • 2 tsp caster sugar • ½ tsp salt flakes • 50ml extra virgin olive oil • salt and pepper

Method: Whisk together the verjus, vinegar, sugar, salt, and the grapefruit juice until the sugar and salt are dissolved. Add the sliced shallot and leave to stand for 5 minutes. Five minutes before serving, add the Kingfish to the verjus mixture and gently mix it through. Allow to”cook” in the liquid for a few minutes, then drain. Lay the slices of Kingfish flat on a serving platter, and add the rounds of radish, grapefruit segments and herbs. Drizzle with a little of the verjus mixture, the olive oil, and season with salt and cracked black pepper.

pretender

perfect

Serve wtih

Serve wtih

2013 Domaine de Triennes Rose, Provence, FR Price range: $20-$25

2014 Pewsey Vale Riesling, Eden Valley, SA Price range: $20-$25

Pretentious

2012 Marc Bredif Vouvray, Loire Valley, FR Price range: $30-$35

Pretender: Easy on the palate and the wallet

2013 Brokenwood Semillon , Hunter Valley, NSW Price range: $20-$25

2013 Greywacke Sauvignon Blanc, Marlborough, NZ Price range: $20-$25

2012 Balthasar Ress Hattenheimer Schutzenaus Riesling Kabinett, Rheingau, GER Price range: $30-$35

Perfect: The right balance of flavour and price.

18/IN Noosa Magazine / Spring 2014

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Scallops FOR A COMPREHENSIVE LISTING OF THE MOST ENVIRONMENTALLY FRIENDLY FISH AND SHELLFISH, DOWNLOAD THE AUSTRALIAN MARINE CONSERVATION SOCIETY’S “SUSTAINABLE SEAFOOD GUIDE” TO YOUR PHONE OR TABLET

Hot Smoked Salmon, Kipfler Potato, Celery Heart and Caperberry Salad Serves 4

Ingredients: • 300gm hot smoked salmon, flaked • 600gm kipfler potatoes • 4 inner stalks of a bunch of celery • ½ cup inner leaves of a bunch of celery • 50gm caperberries, sliced • 1 tbs dill, chopped • 1 small red onion, finely sliced • 2 tsp whole seed mustard • 50ml lemon juice • 100ml olive oil • Salt and pepper

Kingfish

Method: Wash the potatoes and boil in their skins until they are just cooked. Drain and allow to cool for 5 minutes. While they’re still hot, use a small knife to scrape and peel the skins off. Allow to cool completely, then cut into 1cm thick slices. Wash and slice the celery stalks finely. Whisk together the mustard, lemon juice and olive oil. Toss the potatoes, salmon, celery, celery leaves, caperberries, dill and red onion together and dress with the lemon dressing. Season with salt and pepper.

salmon pretender

perfect

Pretentious

Serve wtih

2011 Hugel Pinot Blanc, Alsace, FR Price range: $20-$25

2013 Kooyong Pinot Gris, Mornington Peninsula, VIC Price range: $25-$30

2011 Pra Monte Grande Soave Classico DOC, Veneto, IT Price range: $40-$45

Pretentious: When price is no issue – go for it! Spring 2014 / IN Noosa Magazine/19

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The naked truth

What is the hype about organic and biodynamic wine? Tony Cox investigates.

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rganic farming practices exclude artificial fertilisers, pesticides, fungicides and herbicides. This means that these synthetic compounds do not get absorbed by the vines and transmitted to the grapes in a similar manner that mercury is common in our larger fish species and ends up being consumed by us. The method of production also has stipulations regarding the addition of preservatives such as sulphur dioxide which helps to prevent oxidation. Depending on the certifying body the levels of allowable sulphur dioxide can vary but in Australia it is usually less than 120ppm. Like anything that is politicised many wineries farm ‘organically’ or ‘sustainably’ but choose not to seek certification. As a general rule, red wine is easier to get in a lower sulphur dioxide wine because tannins from both the skins and oak are natural preservatives. Alcohol is also a natural preservative so I guess the Wine Advocate Robert Parker’s love of big, alcoholic reds from South Australia is a genuine attempt to enhance the health of wine drinkers globally. Biodynamics in comparison doesn’t refer to the winemaker dancing naked in the vineyard on a full moon (although it might explain the flourishing plant life

What’s in a name? Organic and Biodynamic wines have: No pesticides No fungicides No herbicides No artificial fertilisers Low Sulphur Better fruit flavour

…the winemaker dancing naked in the vineyard on a full moon around Verrierdale Hall). Based on the teachings of Rudolf Steiner it takes a more in-depth look at the entire ecosystem of a farm, focussing on the overall health of the soil by promoting diversity. Natural composts promote conditions which allow micro-organisms to flourish making nutrients available to plants, similar to a person who gets all their nutritional needs from their diet without the need for supplements. Synthetic fertilisers and pesticides are forbidden, weeds are controlled by mulching and the rise in the worm population allows for greater soil aeration which allows the roots to further penetrate the soil. Moon cycles are very important to those who practice biodynamic farming.

To simplify, the sap in a plant is how nutrients are transported. Being a liquid, the position of the sap changes with the moon-cycle in much the same way as the tides. By having knowledge of the cycle and working with it biodynamic farmers believe they are more in tune with a broader universal cycle. More importantly, both organic and biodynamic farmers believe they produce better fruit with regards to flavour and aroma than conventionally farmed products and this is the real reason they do it. When you taste the wines of biodynamic producers such as Cullen, Paxton and Kalleske you realise that maybe there is a little truth in what they are doing.

Enjoy an award winning steak while overlooking Hastings Street. Choose from over 400 wines in our cellars or party the night away. Open until 2am Friday and Saturday with live music or DJs.

5474 9555

50 Hastings St Noosa Heads

lagunajacks.com.au 20/IN Noosa Magazine / Spring 2014

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IN TOXICATING

Cheers to Spring

Raise your glasses to a new season with Tony Cox as he shares his favourite Spring tipples.

As the weather begins to warm we start to ask ourselves what do we imbibe as the afternoons get longer? For starters there is never a bad time to drink bubbles in all its guises. Whether it be sparkling wine, prosecco, cava or Champagne these drinks convey celebration, relaxation and fun times ahead.

1

2011 Deviation Road ‘Loftia’ Brut from the Adelaide Hills in South Australia features crisp green apples, citrus elements and yeast overtones. It closes with a persistent acid line. Made by Kate Laurie, who obtained her winemaking degree in Champagne in 1997 and who has honed her sparkling winemaking skills ever since, this represents fantastic value. Price: $40-$45

3

2

4

NV La Riva Dei Frati Prosecco di Valdobbiadene from Veneto in northeast Italy features apple and pear flavours and has a gentler effervescence than Champagne. Its softer finish also has a touch of sweetness due to some residual sugar. Price: $25-$30

2002 Pol Roger ‘Cuvee Sir Winston Churchill’ is about as good as it gets from Champagne. Produced only in great vintages this wine more than holds its own against the likes of Dom Perignon and others in that echelon - in fact, many would say surpasses similarly priced Grand Marques from competing Champagne houses. Price: $280-$300

Segura Viudas ‘Aria’ Brut Nature Cava features crisp green apple flavours and is bone dry due to the absence of sugar for the second ferment, with a lively long finish. Now, where are those oysters? Price: $20-$25

NOOSA WINE CELLAR AND BOTTLESHOP We offer more than a selection of fine wines, spirits and beers. Discover our deli range including salami and prosciutto, local Maleny and Kenilworth cheeses, salmon delights from artisan producer Noosa River Smokehouse. We stock notables including: Rockford, Bass Phillip & Felton Road. Also, check out our carefully selected range of Champagnes & European Wines. Pop in and have a chat to Tony Cox, our resident Cellar Manager.

p 07 5449 4797 e tony.cox@sheraton.com w sheratonnoosaresort.com 16 Hastings Street, Noosa Heads Entrance next to Noosa Beach House

GIVEAWAY

Pinot Wine Club and IN Noosa Magazine are offering the chance to WIN a six-pack of wine including the Pinot Chardonnay Sparkling; Sauvignon Blanc; Chardonnay; Pinot Noir and Shiraz from Noosa Art Series I PLUS a special bottle from the Pinot Wine Club cellar. To enter, sign up to the Pinot Wine Club newsletter at www. pinotwineclub.com.au. Sign-up by 15 October 2014 to go in the draw. The prize is valued at over $108.

Message in a bottle

WINE + ART

Available at all quality liquor outlets or online at www.pinotwineclub.com.au

We’ve married some of Noosa’s best local artists with some of Australia’s finest wines so that you can feel like you’re on holidays all the time! Perfect as a gift, souvenir – or for everyday enjoyment! There’s a story on every bottle of the exclusive Noosa Wine Art Series - For lovers of good wine and good times. JOIN THE CLUB! For trade enquiries or to be part of Pinot Wine Club Phone 0437 447 804; email roark@pinotwineclub.com.au www.pinotwineclub.com.au

Spring 2014 / IN Noosa Magazine/21

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Cold Weather Friends Our intrepid wine writer Tony Cox finds respite from the winter chills of north-east Victoria with the vinous delights of Baileys.

A

recent trip to Victoria saw us call in to Baileys of Glenrowan in the foothills of the Warby Ranges. The conditions outside were brisk and wet with the mercury topping out about 8º celsius but the open fire, red wines and stunning fortified rapidly had us warmed. Baileys has a history dating back to 1870 and continues to stay committed to the regional specialities of gutsy reds and

Baileys has a history dating back to 1870.

classic fortifieds. Now a part of the Treasury Wine Estates umbrella, which also includes Seppelts, Penfolds, Wynns and Coldstream Hills as well as many other recognisable wine brands, Baileys is turning all of its Estate vineyards over to organic farming practices. Paul Dahlenburg, head winemaker at Baileys, showed us the new 19 Crimes shiraz. It features an instantly recognisable label with old-style photos of different convict faces on a black bottle which really stands out on the shelves in your bottle shop. I could not help but enjoy the dark fruits, persistent tannins and long finish that this shiraz offers. This was only a teaser for what was to come later. The Winemaker’s Selection Rare Old Topaque and Rare Old Muscat were the standout wines of the afternoon. The Rare Old Topaque features toffee, malt and caramel flavours with a faint

hint of tea leaves. It has amazing viscosity with a very slight but pleasant hint of alcohol warmth. In comparison, the Rare Old Muscat has more raisin flavours with rose petal nuances commonly found in Glenrowan muscats. Whilst neither are entry-level drinks, when you consider the investment in time and evaporation alone, these wines represent astonishing value. Only available via the Baileys 1870 Wine Club or at the Cellar Door, at approximately $65 for a 375ml bottle, these wines are a treat that even my wife is prepared to forego a pair of shoes for. When I asked Paul what his motivation was for turning such a large vineyard over to organic practices his answer was threefold: The first, and major reason, was that Glenrowan is a relatively easy area to practice organic viticulture. Having grown grapes in both the Hunter and Yarra Valleys, among other areas, Paul realised

Join us IN NOOSA for a long Italian Lunch Enjoy the fresh flavours of Locale’s new Spring menu lovingly prepared by Exec Chef Daniel Mosedale, expertly matched with Italian wines hand selected by Tony Cox and served with a generous dash of Italian warmth and hospitality from Rio and Amanda Capurso. As a special treat just for our readers, Rio will share how to make the perfect Limoncello! Friday 24 October, 12 noon Three course meal with matching wines and Limoncello Masterclass - $69 per person Bookings 5447 5111 by 17 October

Locale Noosa, 62 Hastings Street, Noosa Heads. Bookings: phone 5447 5111, email info@localenoosa.com.au. Bookings close Friday 17 October. www.localenoosa.com.au

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This was only a teaser for what was to come later that Glenrowan’s warm, dry growing season was conducive to organic production. Secondly, a study of the historical farming practices of his Bailey’s forebears made Paul realise that it would represent a return to the traditional practices of Baileys. In Paul’s words it was a recognition of the heritage and a return to roots.

Lastly, it represents a point of difference not just in the broader market but within the Treasury Wine Estates portfolio. Paul realises that the movement in society for a greater connection to the provenance of the food we consume also extends to wine and that the naturally lower levels of sulphur in organic wine production exposes Baileys to an emerging and growing consumer niche which is rapidly gaining mainstream traction.

All in all, it is great to see a winery with such history, now part of a conglomerate, be allowed to remain true to the regional specialities. The move to organics ensures utilisation of the land for future generations. Baileys, with its respect for both those who have trodden the path before them and for future generations who follow, are worth seeking out not just for their philosophy but also for what treasures they put in the bottle. www.baileysofglenrowan.com.au

RISTORANTE&BAR

62

HASTINGS ST. NOOSA HEADS

THE FRENCH QUARTER

ph 07 5447 5111 | email info@localenoosa.com.au www.localenoosa.com.au | open 7 days from 12noon lunch | dinner | cicchetti | weddings & functions

Spring 2014 / IN Noosa Magazine/23

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You are my

Sunshine

Sunshine Beach is a foodies haven where you can wine, dine and take in the sublime ocean views. From breakfast until late – as casual or as fine as you like it – Sunshine Beach will brighten your day!

With an eclectic mix of retro and modern, Damian and Lucy create a warm, inviting, relaxed vibe with a diverse menu from around the globe. Mooshka features local produce, fresh local fish, vegetarian and gluten free options, good beats with local DJs and friendly service. Let them pour you a boutique beer straight from the tap or choose from the select wine list including an organic drop or two. $18 lunch specials including a drink and $5 happy hour running from 3pm-5.30pm each day makes Mooshka the perfect place to take the family or catch up with friends. View the full menu at www.mooshka.com.au or phone to book your table.

7 Days from 11am 5474 5571 46 Duke St, Sunshine Beach www.mooshka.com.au

During their years in Noosa, Andrew and Cheryl Powell have had a host of successful businesses, however they seem to have found their niche here in Sunshine Beach. Fratellini’s offers a mouth-watering array of traditional, quality Italian Cuisine from pasta made daily in house to amazing desserts. Fratellini is open all day every day of the year (excl. Xmas Day), 6.30am for breakfast and from 12noon for lunch and dinner, always staying open to catch the last diners in Sunshine Beach. The menu changes with the seasons (the Spring menu launches on September 5th) with a host of new seasonal dishes without sacrificing everyone’s favourites. Takeaways are always available and they are child friendly. This is the perfect spot to celebrate your birthday or anniversary with the kitchen happy to accommodate your dietary requirements catering for gluten free and vegetarian. 7 Days from 6.30am 5474 8080 36 Duke St, Sunshine Beach www.fratellini.com.au Dragon Bull delivers an innovative combination of Asian Breakfast, Spanish Tapas and Asian Street Food to Noosa. The clean fresh flavour of authentic Asian food can be found with each mouthful. Simple dishes such as fried rice are brought to life with black bean, shitake mushroom and fresh chilli. Try the tantalising flavour combinations in the Spanish Tapas, a sensory experience not to be missed. Live music with local artists set the groove every Friday, Saturday and Sunday from 6.30 – 9.30pm. Chill out to the music and spoil yourself with specialty cocktails such as the Apple and Wasabi Martini, or a Kaffir Lime Caipirinha.

7 days from 7am 5474 5523 Shop 3 & 4, 56 Duke St, Sunshine Beach www.dragonbull.com.au 24/IN Noosa Magazine / Spring 2014

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Dragon Bull’s authentic style of cuisine was born out of its owners’ history of living in China and Malaysia whilst developing an intense fascination for Chinese cuisine rarely experienced outside of mainland China. The recipes at Dragon Bull are influenced from time spent in remote surfing spots around Asia, drawing inspiration from favourite street food dishes, and re-created back home to bring a truly unique and wonderful dining experience.

LONDON ELEGANCE MELBOURNE CHIC

The couple that bring you Dragon Bull are also bringing with them a beautiful melting pot of experience from their time spent cooking across remote pockets of the world from Antigua to Bora Bora, St Barts and the Greek Islands. But is the love of spice that resonates deep in the heart of the Dragon Bull family. The fusion of Asian street food and Spanish Tapas is one that is both unusual and alluring. It is the layers of flavour, individuality, and passion for sharing food which have everyone talking about Sunshine’s new Duke St resident, Dragon Bull.

A NEW

EXPERIENCE

Tea eggs 1 x litre jasmine tea infused water 2 star anise 4 cracked green cardamom pods 1 tsp fennel seeds 1 stick cinnamon 50ml dark soy sugar, sweeten to taste Boil the eggs as you would for medium boiled eggs. Cool, lightly crack the eggs all over. Place in spiced tea water. Return to the heat. Simmer for 1 hour. Cool. Refrigerate for at least 2 days to allow maximum infusion. To serve, warm the eggs and poaching liquid above 65 degrees and serve.

SUNSHINE BEACH For Precision Cutting Creative Colourwork Long hair & Bridal Specialists

5474 8869

salon@adrianj.com.au Shop 2 40-42 Duke St

adrianj.com.au Spring 2014 / IN Noosa Magazine/25

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Eli Creek

Howdy Neighbour

Be mesmerised by breathtaking beauty, uninterrupted white beaches flanked by strikingly coloured sand cliffs and tall majestic rainforests on conspicuously extraordinary Fraser Island. Helen Flanagan explores Noosa’s neighbouring Biosphere Reserve.

S

ink into the sand as you alight from a small plane, step off the barge onto a jetty or drive north along the beach past Teewah and the Coloured Sands, all the way to Double Island Point to the vehicular ferry. Whatever the mode of transport, nature awaits. Hundreds of tracks criss-cross the landscape through ancient rainforests past crystal-clear lakes and along golden beaches that seem to stretch forever. Nestled amongst the tree-covered dunes on the edge of the Great Sandy Strait is Kingfisher Bay Resort where an orchestra of frogs and birdsong promise a morning wake-up call to a spoilt-for-choice day such as whale watching’s annual ‘spectacular’ in Hervey Bay Marine Park, the social networking hub of the universe for humpbacks. Quick Cat II skipper Brian Perry has been spotting pods since 1986. His excitement never wanes, in fact this season it’s been elevated with the introduction of Whale Watching 2.0, an immersive experience. Watchers slip over the sides of the boat into calm waters with good visibility, to swim with the good-natured humpbacks that are naturally inquisitive but not surface active with breaches and tail slaps. “The first pod we saw were breaching and showing off and the second were clearly on the move and not

interested in us,” recalls Brian. “By the time we encountered a third pod, which were super inquisitive, we knew we had the right conditions so we switched off the motors. The swimmers sat on the duck board, the rest of the whale watchers lined the decks waving and yelling and we waited for them to come. And they did. Two four year-old humpbacks swam around the boat getting closer with each arc.”

Maheno

Shipwreck

. Image: D Tethered to the arran Lea l back of the boat, Quick Cat’s deckie Tracey Magyar and swimmers, slipped into the water, made eye-togiant-eye contact for 40 minutes and were in awe of the graceful creatures, the length of six humans. As you would expect there are a plethora of postcard moments on the world’s largest sand island and

Did you know? • Fraser Island’s World Heritage listing is ranked alongside Uluru, Kakadu and the Great Barrier Reef. • Stretching over 123kms in length, 22kms at its widest point and with an area of 184,000ha, it is the largest sand island in the world and part of UNESCO-recognised Great Sandy Biosphere Reserve. • It’s the only place in the world where tall rainforests are found growing on sand dunes at elevations of over 200m. Low wallum heaths are of particular evolutionary and ecological significance. • The immense sand blows and cliffs of coloured sands are part of the longest and most complete age sequence of coastal dune systems in the world.

• The highest dunes reach up to 240m above sea level. • The wetlands include rare patterned ferns, mangrove colonies, sea-grass beds and up to 40,000 migratory shorebirds and 354 recorded species. Endangered species include dugongs, turtles, Illidge’s ant-blue butterflies and eastern curlews. Fraser Island is just offshore from Hervey Bay on Queensland’s east coast. Kingfisher Bay Resort passenger and vehicle ferry services depart daily from River Heads. Secure parking is available. Kingfisher Bay Resort, nestles amongst tree-covered dunes on the edge of the calm waters of the Great Sandy Strait. Bookings: www.kingfisherbay.com or 1800 072 555 - toll free.

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discovering the best beauty spots doesn’t get any better than a ranger-guided tour. Brilliant aquamarine-coloured Lake McKenzie, ringed by a bright-white beach and rich blackbutt forest, is undoubtedly the prettiest of the 42 perched lakes. Sand cliffs on stunning Seventy-Five Mile Beach, have been sculptured by prevailing winds and desert-like sand blows. On the beach highway (gazetted with speed limits, speed cameras and police patrols), lies the wreck of the cruise liner T.S.S. Maheno, which ran aground in 1935. Eli Creek, from the Aboriginal word eeli, meaning sand crab, is a popular watering hole for visitors who float down the fast-flowing waters from the natural outlet to the shoreline. Archaeological, social and spiritual sites of significance are numerous and bear witness to the lives

Lake McKenzie. Image: Darran Leal

Swimming With The Hervey Bay Humpbacks Photo: Hervey Bay Whale Watch

of the original timber loggers who discovered a rainforest wilderness and plundered it until 1991. Near Central Station, mighty stands of kauri pines, satinays and brushbox tower over an under-storey of palms and rainforest plants. Climb Indian Head, named by Captain Cook in 1770, the best lookout point for sightings of whales, dolphins, turtles, sharks, huge rays and an abundance of bird life. Swim in the jacuzzi-like Champagne Pools; follow in the footsteps of the traditional custodians, the Butchulla people on the Fraser Island Great Walk Circuit; marvel at the island’s magnificence with Air Fraser Island’s scenic flights; hire an electric all-wheeldrive Personal Segway transporter; and a must-do for kids is pond hopping for frogs, star gazing and tracking the intertidal zone in search of critters on the Junior Eco Ranger program. Hunger pangs are placated with a

seafood buffet at Maheno Restaurant; Seabelle chefs draw inspiration from locally grown fresh ingredients and bush flavours with creations such as native ginger and paperbark barramundi; and the Sandbar Bistro serves excellent pizzas. Take a stroll along the beach near The Jetty, ogle at dingoes silhouetted by a dazzling mango-coloured sunset and delve amongst the flotsam and jetsam from the incoming tide. The images on a discarded iPhone proved no memory card has the capacity to cover every aspect of Fraser Island - nature’s ultimate rich tapestry.

Hundreds of tracks criss-cross the landscape through ancient rainforests past crystalclear lakes and along golden beaches… WIN A MINI ESCAPE! Kingfisher Bay Resort and IN Noosa Magazine are offering you the chance to win two nights’ accommodation at Kingfisher Bay Resort, including return passenger ferry transfers for two adults. To win, like us on Facebook or visit www.innoosamagazine.com.au

Kingfisher Bay Resort

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Spring Fever

Spring has sprung ‘IN Noosa’. Iridescent colour, geometrics and pastels. Jacinta Richmond simplifies the spring catwalk trends for the Noosa lifestyle and shares how to see the trends through to the next season and beyond. Geometrics: The print craze is here. Grids, triangles, concentrated circles, any way you can do it and in any colour (as long as it’s strong). Fitted garments will flatter your shape. Mix and match and keep it bright, or pair one key piece with a block of white or black. A geometric power suit for men is so on trend and will see you through to winter.

Floral Power Suit by River Island

Power Suit: The catwalk trend is to wear a bold colour or pattern and mix. For the Noosa lifestyle, choose a busy pattern such as floral or monochrome geometrics with matching patterned jacket. For men, a well cut shorts suit in a jungle or Hawaiian print is the hottest look and even better on a mature man.

Mesh Slouchy Sweatshirt by Elizabeth and James

e Stairway Diamond Dress by Opera

Mesh: The most effective way to wear it is over a neon bright or black camisole. For the mature Noosa woman, consider mesh the new linen and layer. Extend mesh into your summer wardrobe by throwing it over your swimsuit kaftan-style, or over a monochrome one piece with shorts.

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IN Monochrome: Black and white. There is no in between. Look crisp and cool in contrasting colours and apply it to the key shapes and styles. Stylish and easy to wear in block colour, geometric shapes, stripes and dots. Mix the pattern choices to be on trend. To extend through to summer incorporate more white and less black in the pairing.

Iridescent Clutch by Cusp

Iridescence: as a trend, iridescence is difficult to wear head-to-toe by anyone over 25 years of age. For a major impact, slip on a holographic dress or skirt. To give this trend longevity through to summer, pair it with white.

Modern Mix One Piece by Sunflair

Utz Swarovski crystal earrings, Otilly & Lewis

Male or female, young or old, these new season trends are accessible to all. Not sure yet? Try a new trend without an extensive outlay by updating shoes, jewellery, bags, pocket handkerchief, sunglasses or nail polish Camilla Kaftan, Tres Belle

Spelta Milano handmade Italian ballet flats, Otilly & Lewis

Pastels: Mint green, lavender and blush pink are the go-to colours. Incorporate and soften the other trends by doing them in pastel such as pastel iridescence, mesh or power suit.

Pants Surf Meets Southwest

STOCKISTS: Tres Belle Reclaimed Designer Boutique, Shop 2 & 3, 203 Gympie Terrace, Noosaville, 0400 210 342. Surf Meets Southwest, 3/3 Gibson Road, Noosaville, 5474 2037. Otilly & Lewis, 8 Grebe St, Peregian Beach, 5448 1524.

Seahaven Resort, Hastings St, NOOSA HEADS 0429 919 888 Noosa Marina, TEWANTIN 07 5440 5557 Carpenter St, BRIGHTON (VIC) www.tangerinebeachnoosa.com.au Spring 2014 / IN Noosa Magazine/29

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Sunshine Coast Fashion Festival October 24-25, 2014

SunShine CoaSt FaShion FeStival 25 October, 2014 Hosted by Palmer Coolum Resort Tickets from $30 www.internationalfashionweek.com.au

4pm – 9pm Sunshine Coast Best Dressed List Announcement Sunshine Coast Design Awards & Hall of Fame Group Catwalk Fashion Shows Trade Lounge – buy direct off the catwalk! Catwalk FaShion ShowS Featuring: lorna Jane Abby Rose Bikini’s Abby Rose Intimates Elizabeth de Varga Embellished Kaftans Flowers by Julia Rose Hive Swimwear La’Or (Cambodia)

Opera (Germany) Sorella Organics SUBvert Sunflair (Germany) TaPa (India) Togs Swimwear & more ...

Plus Australia’s favourite online shopping guru, Kathy Sheran, will be a guest speaker at an event hosted by The Australian Cervical Cancer Foundation

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Fashion Festival a triple treat Now in its 7th year, the Sunshine Coast Fashion Festival is stitching together several key fashion events into an extravaganza of fashion, fame and fun! IN Noosa gives you a sneak peak at what will be on show...

Designer Fashion Reclaimed Boutique

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he Sunshine Coast Fashion Festival is recognized as the premiere fashion event in the region and in 2014, the event will move away from a fashion week modelled on every other, to create a boutique, high end event that will see the event, its designers and the region grow in strength and profile. This year will see the event condensed into a one-day style extravaganza when the Fashion Festival features its popular catwalk fashions as well as incorporating the Sunshine Coast Best Dressed List, (formerly the Sunshine Coast Style Awards) and launching the inaugural Sunshine Coast Design Awards and Hall of Fame. Positioned at the end of the global fashion week circuit, the Fashion Festival is aiming to secure its future growth over the next few years to become the final and celebratory destination for the industry on its annual pilgrimage of concrete jungles. The event will showcase designs in a striking manner, the likes of which has never been seen in the region. Founder and Director, Jacinta Richmond said the event was committed long term to great design, loyal relationships and showcasing the elite of the Sunshine Coast, Australia and in the future, globally. “The event evolves every year and this year, we have rolled the Sunshine Coast Style Awards into the Fashion Festival to celebrate and recognise the Sunshine Coast’s best dressed people,” she said. “We also want to recognise outstanding design talent and are pleased to announce the first Sunshine

Coast Design Awards & Hall of Fame.” She said they have also partnered with the Australian Cervical Cancer Foundation to increase awareness of prevention and early detection for the curable disease through the free Pap Test reminder service. Catwalk Fashion Parades, the Sunshine Coast Best Dressed List and the inaugural Sunshine Coast Design and Hall of Fame Awards plus a special event hosted by the Australian Cervical Cancer Foundation featuring guest speaker Kathy Sheeran, a self-confessed shopaholic and author of “Shopping Confessions” – the Fashion Festival will offer something for everyone. Noosa designers confirmed to showcase include Abby Rose Bikinis and Abby Rose Intimates; Hive Swimwear; and Sorella Organics. They will feature alongside other designers such as Lorna Jane, Elizabeth de Varga, Embellished Kaftans, Flowers by Julia Rose, Togs Swimwear and SUBvert. International designers include La’Or from Cambodia, TaPa from India, and Opera and Sunflair from Germany.

Sunshine Coast Fashion Festival: October 25, 2014 from 4pm. Palmer Coolum Resort. Tickets: from $30. For the latest updates on designers who will be showcased at the event and nominations for the inaugural Sunshine Coast Design Awards and Hall of Fame visit www.internationalfashionweek.com.au or www.facebook.com/ international.fashion.week. Nomination for the Sunshine Coast Best Dressed List can be made until 14 September at www.sunshinecoaststyleawards.com.

Call in to see our ever changing array of designer fashions

Virginie 0400 210 342 Amanda 0401 501 680 Shop 2 & 3 203 Gympie Terrace Noosaville

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The Ultimate Fashion Boutique

...a must do!

Style...

When shopping at Eliza’s, you are getting the latest looks and styles from Europe. Modern or retro, jeans or couture, street fashion or high fashion, Eliza’s has it all...

Service….

A professional team of stylists, passionately committed to excellence and customer service.

Exclusivity...

Eliza’s Boutique imports labels from Europe not available elsewhere in Australia.

Shop 2, Netanya Resort, Hastings Street

Noosa Heads

Phone 07 5473 5899 32.indd 1

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Spoil Yourself

Spring 2014 / IN Noosa Magazine/33

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Natural Beauty

1

Olive Oil Skin Care provides an extensive range of products based on extra virgin olive oil sourced from their own farm. The pure olive oil soaps and body washes nourish and moisturise the skin making it ideal for sensitive skin. It is also ethically sound as it does not contain Palm Oil and is free from nasties such as colouring agents, chemical additives, artificial fragrances, sulphates and foaming agents. Available at Chloe and Grace, Gibson Rd, Noosaville

2

Environ® Alpha Day Lotion contains medium levels of alpha hydroxy acids (AHAs), namely lactic acid, which are safe, gentle, and non-toxic. It also contains sunscreens and reflectants that combine to give an Sun Protection Factor (SPF) of 15. Suitable for mature, sun damaged skin, acne- prone skin as well as uneven skin tone. This product is preservative free and super duper under make up. Available from Ikatan Spa, Noosa.

3

Rustic Hyde’s “Country Inspired” natural skincare products have been developed specifically for our harsh Australian conditions – perfect for the outdoor, sun-loving Aussie! A unique range of face and body products suitable for all skin types. Rustic Hyde uses the finest quality Australian grown and farmed ingredients such as Kakadu plum extract, lemon myrtle, lanolin, jojoba, hempseed, avocado & macadamia oil just to name a few. Proudly 100% Australian made and owned and operating in the beautiful High Country of Mansfield, Victoria. The products are not tested on animals and are all sulphate and paraben free. Rustic Hyde Skincare Australia, High Country Vanilla Body Lotion and Rustic Hyde Skincare Australia, Hands Free Sunscreen Lotion SPF 30+. Available at Surf Meets Southwest, Gibson Rd, Noosaville

4

A refreshing and balancing plant-based foaming cleanser infused with comfrey extract, aloe vera and witchhazel extract which effectively purifies and cleanses the skin without drying. The zesty citrus essential oil blend of mandarin, orange and lemon is very uplifting and invigorating on the skin - and it smells divine! Available at Belmondo’s Organic Market; www.sayaskin.com and Chloe and Grace, Gibson Rd, Noosaville.

5

Kuene So Pure, Moroccan Argan Oil revives, soothes and nourishes damaged hair; makes unmanageable hair soft; gives an instant silky and shiny result to dull hair; and protects against UV damage, external influences and heat styling. It also eliminates frizz, locks out humidity and conditions hair. High concentrations of Vitamin A & E and Omega-6 are an added bonus! Available at Adrian J Hairdressing, Duke St, Sunshine Beach

6

Meet your new beauty tool - a simple, no fuss, affordable, yet wonderfully natural cleansing sponge. Removes dirt, oils and impurities from your pores, buffs away dull, dry, dead cells without damaging your skin. Excellent for all skin types (including sensitive) can be used with or without cleanser, leaves skin feeling deep-clean, soft and glowing.

Available at Ikatan Spa and www.myecosponge.com

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Skin Deep

all the nourishing benefits of essential oils Amyris and Myrrh. Their fragrance is divine. You can purchase the Elixir body oil to spoil your skin at home and Sharon says daily use helps repair and tone. If, like me, you have inherited Scottish skin and live in the sub-tropics is pays to

Carolyn Beaton finds out the best way to prepare her skin for the warmer weather.

On a recent Friday I put aside my normal routine for an hour-and-a-half and had my skin awakened from its winter blues and primed and prepped for the warmer days ahead. The aptly named ‘Essential Escape’ is one of five pampering body treatments offered by Riverside Beauty. Owner Sharon Cassidy and her staff take the time to understand your skin concerns and recommend treatments accordingly. I was invited to luxuriate within an envelope of fluffy, warm towels and the Essential Escape begins with an aromatic scrub to thoroughly exfoliate and drench

your skin in nourishing oils. Riverside Beauty has chosen to use Payot Elixir Body Gommage. It’s a blend of brown sugar and extracts of caviar and it produces a golden and magnificent texture that works its magic within minutes. Next is a warm shower and my skin has responded already, feeling revitalised and softer. Step three is a deeply soothing body massage that eases any muscle soreness, boosts circulation and lymphatic flow. Again, the oils used in the massage are of the highest quality delivering your skin

This season I am aiming for ‘sun kissed glow’ instead of ‘tomato’ be proactive about skin care. This season I am aiming for ‘sun-kissed glow’ instead of ‘tomato’. Sharon knows the skin solutions to get me there. The whole treatment delivers a sensory delight. Textures, fragrances, touch - all the senses are awakened. I left feeling incredibly relaxed and buoyant and I’m sure my skin will thank me for it. The Essential Escape Package is priced at $198. For bookings, phone 5449 9744 or visit www.riversidebeauty.net.au.

relax rest enjoy unwind NOOSA ACCOMMODATION Specialists since 1973

Accom Noosa is your one stop shop for Noosa holiday accommodation with a range of luxurious Noosa apartments, holiday houses and a prestigious signature range of properties to suit your needs.

Freecall: 1800 072 078 info@accomnoosa.com.au

www.accomnoosa.com.au

relaxing rejuvenating body massage facials for men and women luxury body treatments tinting | waxing manicures | pedicures

Specialists in:

• CozMedix Medical Grade Skin Peels • Botox and other injectables by visiting Doctor • Quantum IPL skin rejuvenation and permanent hair removal

riverside beauty

6 thomas street noosaville | phone 5449 9744 Spring 2014 / IN Noosa Magazine/35

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Spring Clean

For a fresh update to your home, look no further than the fashion catwalks for some spring inspiration. Deb Caruso discovers the latest trends – or does she? If art imitates life it seems interior design imitates the catwalk with these emerging trends – monochrome with a pop of pink; geometric patterns; metallic; boho and tribal; tropical touches; and vintage whimsy. We’re used to seeing these terms as they relate to the latest fashion trends so how do they find their way out of our wardrobes and into our homes? Just as clothes are an expression of our personality, so too is the presentation of the spaces in which we live. Here are some looks that can take you from the couch to the catwalk: 1. Monochrome – black and white has always been a safe haven for fashion. In the home, avoid it looking dreary by employing geometric designs, chevrons and using pops of colour – think hot pink candles and sensational citrus splashes. For an instant refresh fill a clear vase with

a mixture of lemons and limes – make sure you save some for a refreshing G&T! 2. Pastels – Pretty pastels aren’t just for the kids or the catwalk models! They make an elegant, sophisticated and understated style statement. Brighten up a drab room with a touch of pink or soft yellow, perfect for welcoming spring inside. Freshen up your bed linen and use a collection of vases of all colours and shapes. 3. Geometric – create eye-catching interiors and experiment with the space-altering properties of geometric designs. Make a small space seem larger with a geometric rug, draw attention to comfort zones with zig-zag cushions or create an instant effect with wall art. Monochrome patterns are most effective with a pop of hot pink or calming blues and greens that will have you swooning

before you can even ask “does my bum look big on this?” 4. Metallic – add a touch of luxe with metallic surfaces, accessories and embellishments. Align metallic with a vintage twist and opt for ‘manipulated metal’. Brass, copper, pewter and nickel are for those who love to stay one step ahead of the rest. You can choose anything ranging from hand-crafted statues and accessories to cool, contemporary finds that you stumble across at your favourite shopping spot. Think bowls, photo frames and vases and never feel bad about leaving your jewellery lying around. 5. Boho and Tribal - embrace your wild side and use natural materials from leather to feather. If you are crafty, why not create some cool pendants that match your bedside lamps and cushions?

Where local meets designer

Shop 2, 5 Gibson Road, NOOSAVILLE QLD 4566 07 5449 7756 M: 0419 479 119

www.chloeandgrace.com.au

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…nothing speaks to our Robinson Crusoe fantasies more than pineapples, coconuts and palm trees 6. Tropical Touches – we all love to feel like we are on a deserted island and nothing speaks to our Robinson Crusoe fantasies more than pineapples, coconuts and palm trees. For a Noosa twist, think banksias, pandanus and seashells. Celebrate the majesty of nature and spring with edgy tropicalthemed wallpapers and indoor plants that will make others green with envy. 7. Vintage Whimsy – all things spring - nostalgic, colourful, timeless and whimsical. Vintage and retro design themes allow us free range to embrace all of the above. Turn Nanna’s old geometric dress into a cushion cover, dig out the macramé potplant holders, tint your hair purple and rescue the metal goblets she received as a wedding present to toast the new season’s fashion! Most of all, have fun!

The Babanees Bench ($225 www.greencathedral.com.au) with “White Pineapple” (from $255 www.themarchcollective.com) ticks the boxes for monochrome with a tropical twist. Styling and image by: style.life.home

A thing of beauty is a joy forever

Interior Design Service - Fabrics & Furnishings - Kids - Fashion

Otilly & Lewis 8 Grebe St, Peregian Beach QLD 4573 | (07) 5448 1524 | www.otillyandlewis.com.au | shop@otillyandlewis.com.au Spring 2014 / IN Noosa Magazine/37

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BUYING

Maleny House

OR SELLING? There is unlikely to be a better time than right NOW.... “Our traditional selling season is Spring as buyers head towards Noosa with cheque books in hand, often glad to leave behind the southern chill Kate Cox and head for some surf and sun. The media all over Australia has been repeating the theme: ‘It’s buy now in Noosa or miss out’. Buyers have a bit more choice in Spring and sellers take advantage of the seasonal timing. Recently I’ve been selling to buyers from interstate - Victorians seem to be the majority but it is worth noting that Brisbane buyer activity has certainly increased with many looking for property to buy now and move here in a few years’ time. With buyers I like to get to know them and discover the style and type of property that suits them so I can introduce them to the right properties. It’s the knowledge of the properties and the area that helps me match their needs. And if I can’t find the property straight away I keep them updated on any new properties that are coming up on the market. I enjoy connecting people with properties and my reputation is based on thoroughly understanding the needs of my clients and excelling when it comes to negotiating the price a property deserves. I look forward to hearing from you soon about your property needs in Spring. The time is right NOW. Spring is in the air.....

0438 695 505 07 5447 4499 kate@rwnoosa.com.au www.rwnoosa.com.au

Treading lightly

Bark Design have built a reputation for redefining how people interact with the environment. From community spaces such as art galleries, visitor information centres and bus shelters to private homes and now public art installations, the signature Bark Design embraces the environment with a subtlety that is both functional and formidable. Deb Caruso meets the design duo that are reshaping how Noosa interacts with its built environment – one project at a time.

L

indy Atkin and Steve Guthrie met when they were both working for one of the key influencers and forefathers of Noosa design, John Mainwaring. Like their mentor, site, vista, climate and the importance of spatial dynamics have resulted in a cult-like following from clients and an admiring public who are learning how to appreciate good design. The Caloundra Regional Gallery project was their first job together and 17 years, 75+ projects and more than 20 architecture

and industry awards later, Lindy and Steve have forged a formidable partnership based on collaboration, trust and respect – with each other, their clients and the natural environment. “We’ve always seen it as important to develop a really extensive brief at the start,” Lindy said. “It’s about how our clients interact with the space and our understanding of that interaction. It’s not about what it looks like, it’s about how it feels.”

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Steve agrees, adding that from a functional point-of-view there are great experiences to be created if the project is suited to the landscape and the climate. The team have forged a strong style based on environmental design principles and functionality and while their signature-style skillion roofs, use of natural products strengthened by the presence of steel and glass and pavilionstyle living is easily recognisable, they pride themselves on creating unique designs for every project. “It is important to note that it’s not a ‘Bark house’ – it’s the client’s home,” Steve says. “Every project ends up having its own character and personality, just as the owners are all different.” Lindy says while there are consistent details throughout the Bark collective, this is more a reflection of solid design principles than templated solutions. “Our common elements are the functional things that respond to climate such as having shade on walls; roofs that reach up to the north to make sure the winter sun is allowed to scoop into the depth of spaces; and in summer having a large enough overhang to keep the sun out of the house so that it doesn’t get too hot. “We also focus on natural ventilation rather than air conditioning so lots of louvres and strategically-placed high level windows that extract heat.” For an indication of the elements that Bark favours, you need look no further than their own award-winning ‘barefoot studio’ perched on a crest and snuggled between two tall Bloodwood trees overlooking Noosa from Tinbeerwah. The studio was built in 2001 when Steve and Lindy realised the opportunity to expand their business and Lindy said it was the best decision they ever made. “We started looking at commercial space and it was very expensive and the buildings weren’t what we wanted to be in,” she said. “Since moving in here we haven’t looked back. Clients love it and it gives them a good sense of what can be achieved.” “Integrating landscape into the project has been a theme right from the very beginning,” Steve said. “For example, Marcus Beach House is basically two pavilions with a Moreton Bay Ash in

It’s not a ‘Bark house’ – it’s the client’s home

Spoonbill House

Maleny House

Stephen Guthrie and Lindy Atkin

the middle and most of our projects are designed to incorporate the natural environment in which the building is going to stand.” Despite starting out with a public space project, the majority of their work is residential with 60-70% of housing projects at any one time. “Regardless of the work we have on, when we’re developing a client project we only have ONE project and that’s theirs,” Lindy said. It is this approach that has led them to build lifelong friendships with clients who actively refer them or engage them for new projects. In fact, one of their dearest clients was the MC for their wedding which was held in the studio, again showcasing the flexibility of the space and the ability to transform it from a highly functioning office to a stunning setting for a celebration. “Most people who come to us have worked all their lives and saved up all their money and this is the first house they’ve had designed for them and it’s a big deal,” Lindy said. “They don’t know how to do anything, they don’t know what the process is, they don’t know

what stages you have to go through. “We encourage them to speak to other architects and to our clients to ensure they feel comfortable with who they are working with. You have to develop a rapport with somebody and it’s got to be right because you’re going to live with it potentially for the rest of your life. It should be an enjoyable process.” Steve said that sometimes clients need help to understand how good design can enhance their lifestyle. “Sometimes our job is to help get our clients out of the box that they’re used to and into an environment that is fit-forpurpose and designed specifically for them and their environment. It is an evolutionary process. “The context for good design is developing a climatic and landscape response with cultural and historic factors that are overlayed and intermeshed with the client’s wishes, wants, desires and lifestyle personality.” Lindy said that while this sounded big picture, it does not have to mean big budget. “We have delivered homes that cost from $300,000 up to $2.1 million,” she said. “We even delivered a two-bedroom

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Growth by Bark

“Growth”was the winner of the Noosa Biosphere Art Prize 2012 and was commissioned for Floating Land Festival 2013. For the project, 10 architecture students worked with Bark Lab for six months to create 3,000 plywood pieces in the shape of the iconic Noosa Council floral emblem, the Boronia Keysii. “At the time, Noosa Council had been lost to amalgamation and we wanted to get it back,” Steve said. “It was our miniature political statement.” While “Growth’s” themes were partly about navigation, for Bark Lab it was really about the process and working with the students. “The reason it was architectural for us was that it was about looking at and responding to the site,” Steve said. “That’s why the students were into it too because that’s what we do. When you go to investigate a site, you work out what’s the most special thing or what should be highlighted and how it looks from every angle.” The project grew a life of its own with an invitation to participate in the Arts & Science Festival at the Sydney Powerhouse and an expanded version of 11,000 pieces as part of the annual “Sculpture by the Sea” on Bondi Beach. The last stop was talks at the local art galleries on the project and its evolution. “Growth” was recently awarded the “Art in Architecture” prize at the recent Australian Institute of Architecture, Queensland State Architecture Awards.

home with stand-alone solar power for $40,000. It’s not about money – it’s about redefining the space and how people interact with it.” “Rather than having quantity, focus on the quality of the home,” Steve said. “How it interacts with the natural environment outside and the people and animals inside. It doesn’t have to be expensive – it is an investment but it doesn’t have to cost the earth, literally. When it comes to the “s” word that is bandied about these days Steve and Lindy have a more philosophical approach grounded in their training and practical experience. “I think the word sustainability is just good design and that is what we were taught at University,” Steve said. “Then it got branded and became a thing. Some people think it is about solar panels and a water tank whereas it’s much more to do with analysing a site and working out the sun path and using smart materials that are sustainably produced or recycled.” For Steve and Lindy, at the heart of sustainability is the people. “That’s the main thing. If people are happy in their environment it can nurture them and they feel more connected to the landscape,” Steve said. Lindy can sense a move towards ‘slow architecture’ inspired by the Slow Food revolution where people are seeking a more authentic experience and responsible production. “People are really starting to look at the inherent values in a property and using materials sensibly.” Steve agrees saying that client’s awareness of sustainability issues had increased dramatically over the past decade.

“In terms of our first discussions with clients, we are talking about sustainable design elements as a normal thing whereas before there was a lot of uncertainty. “As well as designing tailored houses for individual clients, we enjoy doing a lot of local government work, which is architecture but also embraces urban design and place making.” From the Caloundra Art Gallery to the Noosa Visitor Information Centre and Noosa Junction Bus Shelter, about 20% of Bark’s projects at any one time have been public works for local councils across Queensland’s eastern coast. One of their next projects, Beerwah Town Square, will include butterfly towers which will have the Richmond Birdwing Butterfly over them and coin slots for kids to “make a wish” and donate to Wildlife Warriors and continuing the theme of marrying art and design, there will be multimedia presentations with sound recordings. “A lot of our projects include artistic elements such as the shade panels for the Noosa Junction Transit Centre and the Cairns Bus Station,” Steve said. “Residentially, we have employed similar elements, such as at Woodgate House where we used acrylic screening to play with the natural light to create shadow patterns that mimic images from the natural surroundings. “It’s about making a positive difference in people’s lives through design and fostering an awareness of how design can improve quality of life. “The whole process requires a lot of trust and we have worked hard to get that. We want to make it so comfortable for people that they can rely on us to manage the entire process for them.” Bark Design have recently expanded into offering full furniture packages so the design philosophy can carry across the whole house. What’s next for these two? In the short term, they are off to Iceland where they have been invited to speak at the Iceland Academy of Arts which is home to Iceland’s School of Architecture and Design. In the long term, in their own words “Architects never really retire!” and let’s hope they don’t for the sake of the next generation.

40/IN Noosa Magazine / Spring 2014

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IN

On Trend

From raw materials to polished metals, these local finds are taking the lead from the couture catwalks and are sure to bring the Spring vibe to your home this season.

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5.

8.

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1. Archie Bed available in all sizes and a large range of colours and Glow-in-the-dark, from $1190. www.greencathedral.com.au 2. Alvarado Chair available in grey and beige, $395. www.chloeandgrace.com.au 3. Candle, $139. www.pandanusculture.com. 4. ‘Lake Weyba’ from the Entanglements garden metal art range, from $350. www.outsidenoosa.com.au. 5. Miffy Coffee table available in 2 sizes, from $650. www.greencathedral.com.au. 6. Richard Knight timber stool, $150. www.surfmeetssouthwest.com.au 7. Orange Light, $199. www. pandanusculture.com. 8. Rustic Metal Lamp, $399. www.surfmeetssouthwest.com.au. 9. Rideable Art by Thomas Surfboards. Phone 0412 131 491.

42/IN Noosa Magazine / Spring 2014

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IN

Screen Sirens

Take your lead from the Golden Age of Hollywood and keep a little mystery in your life.

D

ecorative garden screens and wall art allow you to have privacy without feeling like a prisoner in your own home and today’s range of creative designs sit comfortably within the breadth of architectural styles found in Noosa. If you’re considering a Spring makeover for your garden or courtyard, they are great investment pieces to consider. John Scomparin of Outside Noosa says that screens can be a great solution if your quest is for shade, privacy or simply to have an eye-catching garden feature that is an artistic statement in its own right. Outside Noosa boasts a range of wall art and designer screens from the awardwinning Entanglements garden

metal art range, as well as Sanctum Outdoor Designer Screens that are manufactured on the Sunshine Coast using 100% Australian plantation hardwood timber with zero carbon footprint. Within these ranges there are popular sizes and configurations, and new designs are introduced from time to time. If you have something particularly unique in mind, they can also be custom made to suit individual requirements. Garden metal art can even be easily and effectively backlit with LED strip lighting for added depth and evening ambience. So keep out the pesky paparazzi and keep your dignity with a range of options and designs fit for a movie star!

Sustainable hardwood timber screens suit a myriad purposes

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Spring 2014 / IN Noosa Magazine/43

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Many of our holiday guests find they never want to leave... Whether renting or buying, we have your property needs covered. Why not give us a call?

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IN

Book review

Evergreen Falls By Kimberley Freeman RRP: $29.99

Set in a fictional hotel in the Blue Mountains, this is a captivating story of two different women at two very different times whose lives are forever changed at Evergreen Falls. From the start Kimberley draws readers into the lives of the staff and guests of Evergreen Falls in 1926, weaving family conflicts, forbidden love and mystery all within the stunning setting of an unpredictable winter in the mountains. Flash forward to 2014, and we meet another set of characters who are instantly relatable, charming, and have a long-ago mystery to solve. The story is said to be inspired by the memoir of Kimberley’s grandmother, who worked in high class hotels in Sydney in the 1920s.

SPECIAL AUTHOR EVENT The River Read is excited to welcome Author Kimberley Freeman to Noosa, and invite lovers of her books to a special morning tea in celebration of her new novel Evergreen Falls. When: Where:

Friday 19 September, 11am The River Read 6 Thomas Street Noosaville Cost: $40 including book or $15 for morning tea only Bookings: Visit The River Read to purchase your tickets GIVEAWAY We have 5 copies of Evergreen Falls to give away. Simply share in 25 words or less why you love Kimberley Freeman’s books by email to enquiries@theriverread.com.au. Entries received before September 15 will also go in the draw to win tickets for you and a friend to attend the special author event on 19 September.

New books Recycled books Beautiful cards, paper products & gifts Coffee made with love Home made cakes

Browse our eclectic range of books, cards and unique gifts and enjoy a delicious coffee in our cozy courtyard.

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6 Thomas St, Noosaville, QLD, 4566. p. 07 5473 0483 www.theriverread.com.au

Spring 2014 / IN Noosa Magazine/45

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IN

Local art’s AAAA Rating... Have you noticed art is everywhere, or… maybe you haven’t? Nina Shadforth gives a quick rundown on where you can admire and acquire local art.

...abundant, admired, acquired and accessible

S

it back and ponder for a moment the many useful and decorative objects surrounding you. You would be hard pressed to find an object that has not been touched in some way by the hands of an artist. Coffee cups that you drink from, chairs that you sit on, most, if not all, have had the input of a creative person! The beauty of Noosa has attracted artists for years. It is renowned as a culturally rich region and the place to settle and set up a studio for many contemporary artists. Creative hotspots are abundant in and around Noosa, offering a diverse array of art to acquire and admire from a distance, or up close and personal as a loved and useful item. From public and commercial galleries, to artist studios and markets, Noosa’s art scene possesses a vibrant culture with an element of prestige. After all, it has its own regional gallery that is the oldest, most established public gallery on the Sunshine Coast, exhibiting leading local and national contemporary artists, including a retail outlet for local artisans. Visit hinterland towns like Cooroy and Pomona, or further north to Boreen Point, and you will notice a distinct presence of artists in the community,

where pre-loved heritage buildings are loved once again and repurposed into organic art spaces bursting with local art and crafts. Colourful flags serve as markers of an artist’s studio in quiet residential streets where artists are creating or teaching. Check out the Butter Factory Arts Centre, Cooroy or the Pomona Railway Art Gallery for a sample of good quality, yet affordable art. In Noosa itself, art is quite visible in the foyers of the local libraries and the iconic cultural venue The J. These venues and some cafes serve as another opportunity for local artists to display and sell their work. Situated just next door to the Noosa Library is Wallace House which the Noosa Arts and Crafts Association call home. It is here that many artists and art collectives in and around Noosa exhibit, connect, collaborate and offer art and craft workshops for varied skill levels. Hastings Street, Noosa and nearby Noosaville, are home to a number of established commercial galleries who display and sell work from artists that are renowned nationally and internationally in the investment art market, representing successful contemporary Australian artists, as well as some locals.

You would be hard pressed to find an object that has not been touched in some way by the hands of an artist Sea Tang, 2014, Mixed media, 130 x 105cm. Image: Susan Schmidt

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I’m a firm believer that art is for everyone and that it is to be accessible. ‘Art’ is not only about history and knowing your Renoir from your Warhol. It is around us everyday and in every way, art can bring a room to life and be clever and decorative. Let’s revisit the humble coffee cup… surely it is more satisfying to drink from a cup that is unique and hand-made by a local artist, rather than a mass-produced item? Besides you would be supporting a local artist as well as sustaining an important, small industry in the region.

Susan Schmidt in her Noosa studio, 2014

Visiting an artist in their studio can give you a wonderful opportunity to learn about art. Visit the artist market in ‘The Paddock’ at the Pomona Railway Art Gallery on Saturday 22 November from 9am-1pm for a good taste of local art that is also affordable with nothing over $100! Tip: there’s no rule that says you have to stand in front of the one artwork for hours - most people look at art and objects for about 4 seconds and move on to the next!

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IN

The without

‘ART’ is just...

‘EH’

9 OCTOBER – 23 NOVEMBER Noosa Art Award, 2014 28 AUGUST – 5 OCTOBER

Simone Eisler, Serpentine III, 2014, horn, cast resin, 43 x 64 x 24cm. Image: Mick Richards Photography

9 OCTOBER – 23 NOVEMBER Official opening: 6pm, Friday 10 October Ah Xian: Metaphysica presents ten magnificent cast bronze and brass human busts by senior Chinese-Australian artist Ah Xian who is best known for his contemporary use of the ancient mediums of porcelain, lacquer, cloisonné, bronze, brass, jade and concrete. Cast from life, the unique expression and finish of each bust, as well as the distinctive symbolic objects, which rest on each of their heads, include religious deities, folk art, animals and a baby boy, that reflect what people believe, love, appreciate and enjoy. ‘Ah Xian: Metaphysica’ is a touring exhibition developed by The Queensland Art Gallery / Gallery of Modern Art. Traces of China: Yeats Gruin & Rick Gruin A rich and engaging joint exhibition of unique, masterful ceramics and large expressionist paintings, inspired by an Artist Residency in Shenzhen, China in 2013. Thousand Rolls of Batik: Heda Bailey A selection of textile works highlighting the influence of Chinese motifs and symbolism by traditional Batik artists.

Presented by Noosa Regional Gallery, the prize is a national Ah Xian, Immortal on Deer, 2007, bronze and acquisitive contemporary art award and is open to Australian artists brass. Gift of the artist through the Queensland and designers practicing in any 2D or 3D medium, that reflect the Art Gallery Foundation 2010. Donated through unique character of modern Australia’s coastal and hinterland the Australian Government’s Cultural Gifts Program. Collection: Queensland Art Gallery environments, both urban and natural. Congratulations to our inaugural Noosa Art Award winners: Open Category - Simone Eisler 2D Regional Category - Nicholas Hew Noosa Regional Gallery, Riverside, Pelican Street, Tewantin, 4565 3D Regional Category - Valerie Willy 07 5329 6145 | gallery@noosa.qld.gov.au | www.noosaregionalgallery.com

Spring 2014 / IN Noosa Magazine/47

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IN

THE

barefoot

CORPORATE WARRIOR

Destination happy. Are we there yet?

An internet search for ‘the best how to be happy books’ delivers 240,000,000 results – and that’s just the ‘best’ ones. How do you sort the trash from the truth and are the answers to be found on the pages of this week’s best seller? The Barefoot Corporate Warrior explores the never-ending quest for contentment.

A

re you happy? Do you want to be happy? What is happy to you? Have you been happy and lost the feeling? Have you never known

“happy”? The annoyingly infectious “Happy” song by Pharrell Williams, a millennium repetition wonder, confirms that happiness in all its manifestations is now well-and-truly popular culture centre stage. Everyone has an opinion on happiness and how to achieve it. The truth is that like all overnight sensations, happiness is a concept centuries in the making. In ancient times Confucius, Buddha and Aristotle - who said “happiness depends upon ourselves” - were early leaders in the happiness industry. In the past century, Viennese psychiatrist and Auschwitz survivor Viktor Frankl observed in his landmark 1946 bestseller, “Man’s Search for Meaning”, that those who survived best in the death camps exhibited certain traits and behaviours. They were not only able to imagine their own futures but they also spent more time seeing to the needs of others than to their own. He concluded that a large dollop of

service and altruistic action to our fellow human beings was important to human “meaning”. Maslow’s hierarchy of needs tells us that once the basics have been taken care of humans have both the time and inclination to engage in a journey of “self-actualisation”. Is this happiness? Mahatma Gandhi believed that happiness is when what you think, what you say, and what you do are in harmony. Our own David Malouf revealed his own wisdom on the subject when he recorded an ABC radio “Conversation Hour” at the J Theatre as a highlight of the 2013 Noosa Long Weekend following the publication of his recent book “The Happy Life: The Search for Contentment in the Modern World”. I am, like you, not immune to all this talk of happiness which can get a bit heavy. In fact, thinking about happiness can really get you down! I am not sure that happiness is supposed to be depressing. One of the things I was determined to pursue when I left the corporate hurly burly a few years ago was to create some space for a more thoughtful, balanced (and therefore happy?) me.

50/IN Noosa Magazine / Spring 2014

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IN

There’s a Conference on Happiness? My quest took me to the ninth Happiness & its Causes conference in Sydney earlier this year. At first I thought attending such an event was pure self-indulgence but as speaker after speaker tried their best to shed light on this enigmatic topic I began to realise that the concept of happiness was at the centre of an age-old question about what it is to be human. And that we will all, at some stage in our lives, find ourselves in such contemplation. Attended by psychiatrists, psychologists, teachers, youth and human services workers, religious and questing individuals like me, it covered concepts such as flow – those pure moments when anyone from musicians, athletes, mathematicians and mountain climbers experience a complete oneness with the moment, when all fears and uncertainties melt away. Australian jazz icon James Morrison even spoke about flow through music, both the creation and playing of, as well as the listening to. Is flow happiness? Standing as a bridge between western scientific thought and the ancient wisdom of the Eastern contemplatives is Matthieu Ricard. The son of a prominent French philosopher and intellectual, Ricard left a promising career as a cellular geneticist to become a Buddhist monk and has spent the past 40 years in meditative practice in a small hermitage in Nepal. He is a true Eastern contemplative with an inquisitive scientific mind which led to a keen interest in the neurological effects of meditation and mindfulness training. Due to his unique background he seems to be at the centre of a worldwide movement now bent on interpreting the various threads and nuances of happiness in all its guises into a “formula” and set of guidelines which our Western minds (and hearts) can usefully consider, and perhaps embrace as a new (yet ancient?) way of living.

It is his contention that humans are naturally pre-disposed to altruism and that this is at the heart of what it means to be happy. Western science, under the guise of the exploration of neuroplasticity physical changes in the brain due to behavioural or environmental changes is now fascinated with the ability of long-term meditators, such as Buddhist monks, to self-generate new neural pathways and brain functioning which modern science can now detect and measure.

You say Neuroplasticity, I say Happiness In recent years the number of global studies in this area has soared to more than 300 a year as the West becomes fascinated with the possibilities for healing which neuroplasticity might bring, from quadriplegics able to control their upright exoskeletons with their own thoughts to simply happier people and societies. Of course, for Ricard and the other Eastern contemplatives who now find themselves in and out of MRI machines in university and hospital labs around the world, dedicated and long-term meditation underlines the ability to change the way we think. Deriving meaning and purpose from within, rather than from the external world of objects, is key to the meditative experience. It is closely aligned with living mindfully – in the present moment, free from an over-identification with either body or mind, ruminations on the past or imagined fantasies of the future. Understanding the fleeting sensations of the physical or “the wild horses running free” in what the Buddhists term our mad, monkey mind, leaves little room for the “I” which is the answer to the question: Who am I? If we believe the Eastern contemplatives, meditation creates space between the physical and mental selves for the essential self to be revealed. Some might call this the spirit or the soul.

Understanding the fleeting sensations of the physical or “the wild horses running free” in what the Buddhists term our mad, monkey mind, leaves little room for the “I” What all this focus appears to be revealing is that happiness is related to three things: the management of or lack of expectations; connection to our fellow humans and the nature and depth of those connections; and our level of commitment to altruism or loving kindness, and the actions which arise from having such a disposition. I feel that working in these three areas will help in achieving balance in life, developing resilience and, over time, reveal the meaning which Viktor Frankl observed amidst the horrors of World War II. Where are you at on your happiness journey? Has it begun yet? Can it begin today? What are your next steps? Is this fundamentally a search for the spiritual self? Perhaps that is for another time. Paul Bird is Publisher and Director of IN Noosa Magazine. He left a successful career spanning 36 years in the media and corporate communications industries in 2012 to pursue, among other things, roles as an Independent Director and Corporate Advisor in the profit-for-purpose charity and business sectors. A self-confessed Noosa tragic he has been a regular visitor and part-time resident for the past 25 years.

Spring 2014 / IN Noosa Magazine/51

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In Noosa The Loft Project Add.pdf

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IN

Say hello to hybrids

When Deb Caruso’s family moved to a hybrid car she discovered benefits beyond her wildest dreams – and answered a few dumb questions along the way.

I

must admit when my husband told me we would be buying a hybrid family car, I was full of concerns. Don’t get me wrong, I’m all for saving the environment and spending less money on fuel but I wasn’t sure I was ready to take this step! “Don’t you need to plug them in? Imagine our electricity bill?!” I screeched in alarm. Turns out that was a blonde moment. Hybrid cars offer the best of both worlds with a fuel engine and an electric motor. And you’ll love this – the fuel engine actually charges the electric motor. What?! “You know the batteries will destroy the environment more than the fuel savings will,” I said in complete ignorance. Wrong again. “It won’t feel luxurious,” I pouted. Terribly wrong again as we have all the features that you would normally expect in a luxury car. In fact, I now not only travel in style but can justify spending more money on

shoes with the savings we’re making on fuel. And I get to feel like a smug greenie – especially in the SUV and 4WD-laden school carpark! My real concern was that it wouldn’t have enough power to drive the way that... well the way I like to drive. It’s all good and well for my husband who drives like an old man on a Sunday with a hat on but I tend to approach things with a more ‘power-charged’ attitude. Turns out, the transition between cruising and powering is seamless and when I want to take off, off we go! The car is so smart it tells you exactly where the power is coming from, which mode you’re in (because you can’t feel the difference) and other clever things like your fuel usage. It’s become a bit of a competition between hubby and I to see who can drive the car most efficiently. He smugly believed it would be his ‘driving 20 km/hr under the speed limit’

to my ‘just over the speed limit’ approach but he’s yet to break my record of 4.7 litres/100km for our regular school-to-home route! He still cannot believe that this leading leadfoot can achieve better fuel economy and use the electric engine better than him. It may be because I break for longer periods which

I now not only travel in style but can justify spending more money on shoes actually uses the electric motor and charges the battery at the same time – but don’t tell him. At the end of every trip, he looks down at the stats and sighs a 5 litres/100km heartbreaking sigh. And THAT is the main reason I love our hybrid so much! Oh what a feeling!

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IN

Under the Dome

You may not realise it but the same reasons you choose to live, work or play in Noosa are the exact reasons why it is a Biosphere Reserve. Carolyn Beaton lifts the lid on what it means to be a Biosphere Reserve.

“W

here’s the dome?” is a question that has been directed to Noosa Visitor Information Centre volunteers more than once. Random conversations about our Noosa Biosphere Reserve conjure up many different perceptions, depending on your age and life experience. UNESCO (United Nations Educational, Scientific and Cultural Organisation) Biosphere Reserve status, like World Heritage status, recognises places around the world which have outstanding environments, however Biosphere Reserves also include communities that are working towards living sustainably. The Noosa Biosphere Reserve was recognised by UNESCO in 2007 under the Man and the Biosphere (MaB) program and it was the first to be classified in Queensland. They are designed to promote and demonstrate a balanced relationship between humans and the environment. Each Biosphere Reserve includes ecosystems that are typical or special to that region, and these are looked after. It is also a land or coastal/marine area in which people live and interact with the environment, and where resources are used wisely. Biosphere Reserves are also seen as a regional centre for monitoring, research, education and training about the region. In declaring the Noosa Biosphere Reserve UNESCO noted that it had “a sophisticated level of human settlement and a high level of interrelationship with the natural environment” and a “strong sense of community involvement and community co-ordination over a broad range of human settlement and natural environment issues.” For the Noosa community the designation was a proud moment. They had long hoped that the Noosa region would distinguish itself with an international standard of recognition because of our beautiful natural environment, our people and groups who have worked to look after it, and the history of respect for the environment

ribute to How can you cont Reserve? e er a better Biosph locale 1. Learn about your arkets and 2. Support local m shop local duce your 3. Switch off to re your carbon energy usage and

The Sentinel, Lake Weyba Photo: Bruce Molloy

that had, at that time, been actively cultivated for more than 50 years. Also acknowledged were the thousands of years of respect and harmonious interaction with the environment by our Indigenous people prior to European settlement. Our community have, and will continue to be, the stewards of the Noosa Biosphere Reserve enterprise so that it retains its unique characteristics and is such a great place to live, do business and visit. Since 2008 the Noosa Biosphere Reserve has been managed by Noosa Biosphere Limited – a Council and community partnership. A new

footprint 4. Volunteer waste 5. Recycle & reduce nt wisely 6. Tread lightly, pla art and others 7. Be inspired – by nts and animals 8. Nurture our pla hers - smile! 9. Be gentle with ot e public 10. Walk, cycle, us ive a hybrid car dr or transport

management structure has been designed by Noosa Council and will come into effect in November. The new managers, who will again be primarily from the community, will inherit an enormous body of work that has largely been undertaken by community volunteers, and they will explore new ventures and opportunities. As previously, their chief role will be to foster partnerships with Noosa organisations, businesses and community to help make Noosa an even better place. That is, exploring together, how we can meet the needs of the present without compromising the ability of future generations.

35% protected land such as national parks, conservation parks, state forests, vacant crown land, lakes and streams Over 44% of all Australia’s bird species are represented here - of these, 35 bird species are considered internationally important 1,365 species of plants 711 species of native fauna 60 distinct ecosystems

Banksia Aemula Photo: Stephanie Haslam

54/IN Noosa Magazine / Spring 2014

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IN Noosa Magazine spring 2014  

INFORM! INDULGE! INSPIRE! If you love Noosa, you'll love IN Noosa - a Magazine to capture the spirit of our people and the essence of our pl...

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