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I’M YOURS, TAKE ME!

ISSUE 02 Summer 2014/15

Silicon Beach NOOSA’S CREATIVE WAVE

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INSPIRE

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CoAstal charm, unique service and international LABELs

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Contributors

IN

Editor’s note The community’s collaborative spirit shines through the pages of this season’s edition. Not only with our wonderful team of co-contributors and businesses who have provided feedback and support from our first edition but also the fascinating and inspiring people we have found. Our cover story unearths a hidden world of creative collaboration and co-working excellence and our look at the award-winning local foodie destination, Belmondos, reveals a collection of some of our best local food artisans all working together under the same roof. The Sunshine Coast Fashion Festival showcases the colour and glamour that results when designers get together and we meet a group of artists who are collaborating to better their craft and support each other. It’s stories like these that remind us to be grateful for our community spirit! Thank you to everyone who has supported us - this is the beginning of a long journey and we look forward to many more editions ahead. Have a safe and sensational summer!

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.

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.

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.

Helen Flanagan TRAVEL

Carolyn Beaton ENVIRONMENT

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.

Carolyn is a communications professional with a penchant for Noosa’s natural environment. Koala conservation has been her passion for the best part of a decade. The animal lover found her passion and voice whilst attempting to provide one for them.

Jacinta is recognised as the Sunshine Coast based pioneer who is bringing national and international attention to the Coast’s fashion industry through her Sunshine Coast Fashion Festival. She is also a consultant with local and international fashion businesses guiding them with their collections and buying decisions.

Erin Yarwood FITNESS

Robyn French DESIGN

Jasmin Boyd

Erin has been working in the fitness industry for the past ten years and spends her days encouraging people to maintain a healthy, active lifestyle with her personal training and specialised fitness classes. She is the owner-operator of E Fitness, and has a reputation amongst her clients as “The Smiling Assassin!”

Robyn is a stylist and designer who is passionate about creating beautiful spaces and objects that respect our natural environment and are uplifting to the people who use them. She delights in revealing the beauty in the seemingly common and mundane, giving her the vision to see the potential in all that surrounds her.

As the former President of Sunshine Beach Surf Club and Noosa Biosphere’s Social Board, Jasmin is passionate about her local community. She also understands business having been a small business owner herself. She somehow fits in caring for four beautiful children alongside growing the magazine.

WINE

FASHION

ADVERTISING

IN SIGHT

IN

Food Bites

I’M YO URS

advertise with With unrivalled distribution and a commitment to quality, IN Noosa Magazine wants to work with you to grow your business. Want to know more? Call Jasmin Boyd on 0406 658 640, or email jasmin@innoosamagazine.com.au

, TAKE ME!

Boathouse Restaurant & Bar and their second Gold in their respective categories at the Queensland Tourism Awards One more and it’s straight into the Hall of Fame! also took Gold for Excellence in Food Tourism. All will now compete in the National Awards to be held in Adelaide in April. Tourism Noosa Silver in the Tourism Education and Training category for its Welcome to Noosa

ISSUE 02 Summer 2014

/15

What’s cooking and who’s hot!

Braden Hatch & Co

which with

is sure to

Silicon NOOS

INFORM

INSPIRE

EVER EVOLVING Tony Kelly, formerly Noosa Beach House and Brisbane’s Stokehouse has joined forces with Daniel Jarrett ex Maleny’s two-hatted Spicers Tamarind to open a revolutionary concept an evolving restaurant in Ocean Street, Maroochydore called OS3. The restaurant’s theme and menu changes quarterly. After opening with a reincarnation of Kelly’s Wine Bar, the next stop is Asian-themed Junk. Kelly has also been killing it with his gourmet burger bar Hello Harry which is on the same street. Both chefs will again be part of the Noosa International Food & Wine Festival in 2015.

It goes without saying burgers were the biggest trend of 2014 with more chefs, even the big boys such as Neil Perry and Philip Johnson jumping on the burger bandwagon. Fratellini owners Andrew and Cheryl Powell and head chef Jared Jannides are on-trend with Dukes Burgers about to open on Duke Street in Sunshine Beach. “It’s not fast food but it will be fine food fast,” says Andrew. Also in bun-mode is Betty’s Burgers & the Concrete Company which is set to open next door to Café Le Monde in Hastings Street. It is no relation to the legendary Betty Wallace, but reportedly named after the owner David Hales’ grandmother.

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IN

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INNOVATIVE /10

Deb Caruso delves into the wave of collaborative work spaces that provides the framework for creative people to connect to a new way of doing business.

INSPIRATIONAL /8

Paul Blundell has helped hundreds of kids and adults learn how to sail – and changed a few lives in the process.

INSTITUTION /32

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Matt Golinski discovers an awardwinning creative cooperative that’s forever evolving.

INTOXICATING /34

Tony Cox talks turkey about the wines to enjoy this festive season.

INSTYLE /38

Catch up on how to wear the latest trends for summer, plus the highlights of the Sunshine Coast Fashion Festival with Jacinta Richmond.

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IN

24 INSPIRING /44

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Katrina Thorpe shares her beauty tips and tricks for achieving the natural summer glow.

INSIGHT /50

With the property market heating up, Robyn French shares her top 10 property styling tips.

INIMITABLE /58

Nina Shadforth shares what’s on her Noosa Arts Radar over summer and introduces us to the Art Makers.

12 INDEPTH /62

Carolyn Beaton reflects on the solid foundations that will allow the “Spirit of the Biosphere” to live on.

EDITOR/PUBLISHER: Deb Caruso, debcaruso@innoosamagazine.com.au PUBLISHER: Paul Bird ADVERTISING ENQUIRIES: Jasmin Boyd, 0406 658 640 jasmin@innoosamagazine.com.au EDITORIAL SUBMISSIONS: editorial@innoosamagazine.com.au PHOTOGRAPHER: Keith Hamlyn, 0438 930 963 keith@fotosinnoosa.com, www.keithhamlyn.com. www.tinboxstudios.com.au GRAPHIC DESIGNERS: Ali Smith, 0407 626 460, www.graphicali.com.au, Kath Hawkins. DISTRIBUTION ENQUIRIES: distribution@innoosamagazine.com.au PO Box 542, Noosa Heads Q 4567 www.innoosamagazine.com.au

100% LOCALLY OWNED

DISTRIBUTION: 12,000 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 four times per year by IN Noosa Magazine Pty Ltd (The Publisher). All rights are reserved and the contents are copyright and may not be reprinted without the express permission of The Publisher. IN Noosa Magazine Pty Ltd ATF IN Noosa Magazine, their related companies and officers hereby disclaim, to the full extent permitted by law, all liability, damages, costs and expenses whatsoever arising from or in connection with copy information or other material in this magazine, any negligence of The Publisher, or any persons actions in reliance thereon. Any dispute or complaint regarding placed advertisements must be made within seven days of publication. Inclusion of any copy must not be taken as any endorsement by The Publisher. Views expressed by contributions are personal views and they are not necessarily endorsed by The Publisher. IN NOOSA Magazine is printed on 100% recyclable paper. Please dispose of responsibly.

IN NOOSA Magazine is proudly supported by

COVER IMAGE: Illustration by Ray Robinson rayrobinsonart.webs.com

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IN STYLE

Secret’s out!

Event: Secrets Shhh brand re-launch and new store opening. It was bling and black tie for the opening of the new Secrets Noosa store and brand re-launch. Co-founder and Managing Director Jane Meredith walked the red carpet alongside media personalities, VIPs from the ‘Secrets Society’, Brand Ambassador Kirsty Macleod and special guest Sydney Fashion Blogger Antoinette Marie. IMAGES SUPPLIED

Luck of the Irish Event: Opening of Flanagan’s

Irish eyes were smiling at the Noosa Reef Hotel to celebrate the launch of Flanagan’s - a slick and stylish, Irish-themed bar, complete with dance floor and stage. The opulent refurbishment includes lashings of walnut timber, designer decor, custom-made booths, ornate balustrades and lighting - and loads of Irish charm. IMAGES SUPPLIED

Collective creations

Event: Coastal Artisans launch Champagne and creative inspiration was flowing when three local artists joined forces to open a chic gallery store representing quality artisan work from near and far. Artist Brenda Marshall from Tree Tomato; Jeweller Melissa McFarlane from Charlie Mac Designs and ceramicist Elke Lucas are the creative force behind the retail outlet which also hosts other local artists at its Peregian Beach location.

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IN STYLE

Read all about it Event: The launch of IN Noosa Magazine’s first edition

Advertisers and the team behind IN Noosa Magazine gathered in Noosa Jazz Festival’s VIP marquee to celebrate the launch of the FIRST magazine. The bubbles were flowing, the music was grooving and the spring magazine was HOT-off-the-press!

Lofty Ideals Event: The Loft celebrates Global Entrepreneurship Week

The cool creatives behind The Loft Project creative space held a meet up to promote co-working and collaboration in Noosa with talks from local industry innovators. Artists, graphic designers, IT gurus, webheads and DJs all joined together to “Stop. Collaborate and Listen”.

We’d love to hear about your event! Email hello@innoosamagazine.com.au

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IN

‘Atta Buoy

Paul Blundell has helped hundreds of kids and adults learn how to sail – and changed a few lives in the process.

I

have been sailing most of my life and started helping out as a volunteer at the club in about 2005. I think the committee eventually gave me a job just to shut me up. They had a small youth sail program in the early days with about 30 kids sailing each week. My first project was a roadshow to all the schools in the region to entice them to give sailing a go. I also manage all the youth programs at the club, including our school-based traineeship program which is putting students through a Certificate III in Sport and Recreation/Sports Coaching every year. At the moment we have just over 40 junior staff involved in the program and accommodate about 350 people in either junior or adult lessons each week. This includes the Access program for up to 50 disabled kids and adults each week. Seeing the look on their faces when they’re out on the water is an added bonus. In recent years, we started the ‘Buoyed Up’ program where between 80 and 100

primary school students from Indigenous communities are invited to Noosa for a five-day sailing camp. The Patron is local Member Glen Elmes, who’s worked very closely with us to source the schools within these communities. The

Seeing the look on their faces when they’re out on the water is an added bonus program is free for the kids but it costs about $60,000 a year to host so fundraising has become a major part of my job. I love being able to bring the sport to so many young kids. Sailing is a life skill – a little bit like riding a bike. You can dabble in it at a young age and walk away from it for a couple

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Paul Blundell of decades and it’s amazing how much you retain about using the wind, current and tides to manoeuvre a boat. We’ve had massive growth at Noosa in the last 10 years, around 1000%, and it would not have been possible without our supporters and sponsors like Madill Motor Group, Stratogen Chartered Accountants and many others. Our youth sail program is now by far the largest in the country. It’s a challenge to keep that momentum going without even thinking of further expansion but I really can’t imagine doing any other job.

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IN

Silicon Beach

The Loft Project

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oosa has long-held a reputation for being a glamorous resting ground for the executives and CEOs of yesterday. However there is a strong undercurrent of activity that, through cooperative collaborations, is driving a new creative force. The sun-drenched, sand-soaked area is fast becoming the sandpit for today’s new CEOs and business owners carving their own professional niche in paradise. In one corner, there are local craftsmen and women – artisans of their craft – working together to minimise overheads while also maximising their creative output (think Captain Sip Sop’s, Coastal Artisans and Local Labels). In the other corner, technology-driven wunderkinds are developing global technologies from shared office spaces full to the brim with start-up entrepreneurs, creatives and the traditional professional services such as law and accounting. One thing both groups have in common is recognition that no man (or woman) is an island. Collaboration is the new buzzword and it is the key to start-up survival or taking your business idea off the kitchen bench and into the hands of your customers. Co-working spaces such as The Loft Project and Noosa Boardroom have become melting pots of ambition, comradeship and a shared desire to build a successful future without having to operate from the “big smoke”.

The Loft Project opened 12 months ago as a co-working space specifically for creatives to not only work on their own business but also collaborate on shared projects. Co-founders Matt Shaw, Rory White, Brian Keyes and Gary Swanepoel initially undertook the project as much from their own needs as from a dream of uniting creative businesses together to foster a new community. “Our members can still focus on what they do well and build their own business but we can also present as part of a multi-faceted team that can deliver a package of services with each element run by the expert in that area,” Matt said. “There is a really dynamic and creative co-working community that we’re all driving because we all come from a creative base.” Matt said co-working spaces were often incubators for fresh ideas which had the potential to turn into multi-million dollar global companies with the assistance of venture capitalists and angel investors. The team, whose catchcry is “Stop. Collaborate & Listen” are launching BETA – Phase two of The Loft Project which will be aimed at attracting people interested in a new way of doing business. “Instead of having four walls, a shared kitchen and desks, we want to expand the thinking,” Matt said. “Why can’t a musician work alongside a website developer, cabinet maker, coder, fashion designer or engineer in a café environment that is run by a local coffee roaster with food from local artisans? “The idea is to join co-working and co-retail in a purpose-built space that merges together like-minded people and is creative yet still provides professional ammenities like a conference room, skype room, workshop space et cetera. The space will be defined by the energy within it.” Noosa Boardroom was established eight years ago for small businesses or local branches of large businesses seeking a serviced office centre. Co-founder Anne Lawrence said the tide has turned and earlier this year they knocked the walls down to meet the market demand for open, collaborative space. “Shared office space has always been cost-effective but people are no longer seeking small boxes,” she said. “Open space is more important and provides the framework for opportunities to connect people and everyone brings something different,” she said. Anne says they have a mix of professional

Matt Shaw of The Loft Project services such as lawyers and accountants, to digital entrepreneurs, someone who works in a Fortune 500 company and even a guy setting up a brewery. “The common thread is that all of our clients want to feel connected and part of a community,” she said. Anne is also a collaborator at Digital

The region currently is the most collaborative community I’ve experienced Sunshine Coast, a regional initiative supported by three levels of government, Regional Development Association Sunshine Coast, the local university and private enterprise. The initiative follows a national pattern where most regions are now recognising the need to invest in future enterprise. “The region currently is the most collaborative community I’ve experienced,” Anne said. “The government agencies and private sector are all working together towards a shared goal and there is great trust in that. “Everyone understands that is not just one organisation’s issue – there is a shared need to elevate the discussion and create opportunities for digital technologies.”

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IN

IS NOOSA SET TO BECOME THE NEXT GLOBAL FORCE IN EMERGING TECHNOLOGIES OR IS IT SIMPLY RIDING A CREATIVE WAVE? DEB CARUSO DELVES INTO THE DEPTHS TO FIND OUT MORE.

Steve Lawrence of Noosa Boardroom The key aims for Digital Sunshine Coast are: adequate infrastructure; developing skills and capacity; and digital innovation and leadership. The infrastructure area is a prime example of the public and private sector working together where the businesses are informing government of their current and future needs and government are helping to plan and lobby for future services to meet the demand. With regards to improving the skills and capacity, one of the great success stories is the Coder Dojo program which offers free coding workshops for children aged between seven and 17 to work with mentors to explore and understand the digital world.

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“The final priority is to celebrate our digital champions whose work is often global and not understood at a local level,” Anne said. She cites Marc Osmond from AusFit and Ben Duncan from Atmail.com as two local success stories who are running multi-million dollar global businesses from Noosa. In 2013 AusFit became one of a few Level 1 payment service providers in Australia, achieving the highest accreditation standard possible in terms of global security. While being one of Noosa’s biggest employers, they also have strategic partners in the USA, United Kingdom and New Zealand and development teams based in India and Eastern Europe. From its Peregian Beach base, Atmail.com has built a global empire with more than 40 million paid mailboxes and 4,500 customers worldwide. CEO Ben Duncan is also co-founder of “Coding from Beach” – a Meet-Up group that currently has 161 Programmers as members who regularly get together to network, talk shop and collaborate on projects. Noosa Council CEO Brett de Chastel said they recognised Digital and Creative Industries as established contributors to the Noosa economy and that Council was working with local businesses to better understand the challenges they faced as they establish and grow, and the opportunities they saw ahead. “These high value low impact knowledge intensive sectors are a great fit with the community’s sustainability aspirations,” he said. “Council’s Corporate Plan articulates, amongst other things, a desire for a more diversified economy while continuing to recognise the contribution of our world class tourism sector and the contribution of other traditional industry sectors such as retail and construction.” In early 2015, Digital Sunshine Coast will release its action plan based on feedback and input received from its draft plan. “Delivery is the new strategy so we are getting straight into the list of actions that people are going to collaborate on or get underway,” Anne said. In the meantime, there are Meet-ups, networking of el grande digeratti and plans for another Start Up weekend to be held. Whether you believe that the Silicon Beach or Silicon Coast concept is the future of Noosa, you cannot deny that there is a renewed energy and hope for attracting and nurturing start-up companies and small business operators who understand the value in working together for a brighter future. And while it seems some businesses have their heads in the cloud, their feet are firmly planted in the sand. We’ve only just started to scratch the surface. #siliconcoast

Stumbling on the Silicon Coast

Justin Falk from TalentVine.com.au shares his experience of Noosa’s Silicon Coast.

“After living, working and immersing myself in everything that the bright lights of Sydney had to offer, I never imagined myself ever being able to do the same in what I perceived to be the ‘Retirees’ Paradise’ of Noosa. I first came to the Sunshine Coast for a few weeks of chilled out brain-storming and to write my business plan and arrived with an uneducated expectation of having the odd conversation with a cafe owner about which version of Internet Explorer was best to use when looking at cat videos. How wrong I was! I have been blown away by how supportive, collaborative and innovative the whole digital/ start-up/small business community is here. Not only is there an innovation community but from my experience to date, it’s a pretty damn good one! In my first week I sat beside venture capitalists from Silicon Valley whilst listening to pitches from several incredibly innovative, early stage businesses such as Nano-Nouvelle who are creating nanotechnology 3D nano-porous conductive membranes (I didn’t make that up); Cloud DC who offers cloud delivery software; and a business made of planet-saving bee hive designers. Knowing that working solo from home can be rather lonely I undertook a one-day trial at Noosa Boardroom, which is now my second home. Being surrounded by fellow entrepreneurs and small business owners in an open plan, collaborative, shared working space helps keep the lonely demons at bay and provide navigational assistance around the start-up obstacles. For what would have cost me tens of thousands of dollars in a parallel community, I’ve had a breakfast strategy meeting with Mark Phillips, a barefoot globe-trotting investor and advisor, and received pro-bono digital launch advice from Brian Keyes of ae Creative and Lee Sinclair of Metatheory.co. I’ve had free website mock-ups, pitch decks built, teams pulled off projects to create something for me, web development done without even asking and retired CEOs offering weekly mentoring. These are people who are considered to be global experts in their fields and I am now surrounded by a community of industry thought-leaders with a genuine interest in helping me to succeed. My office rent is half what I was paying in Sydney, my home rent is $120 per week less for something twice the size and five times as nice. No traffic, no suits and ties, plenty of parking spots, $5 green juices, year round sunshine.... I’ll stop now before I get annoying.” For Justin’s full and highly entertaining story visit www.innoosamagazine.com.au

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IN

Ray of Sunshine

Sunshine Beach artist Ray Robinson believes that you’re not a real artist until someone calls you one. Deb Caruso discovers why he deserves the title.

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ay’s career started when he was an 8-year old boy borrowing the Asterix comic books from his local library so that he could sketch copies of the pages. He drew himself volumes of the comic books which his parents showed to a local designer. The designer said two very important things: “his artwork is amazing” and “do him a favour and cut his hands off now.” Born in Albany, West Australia, Ray has continuously moved between the UK and Australia before finally settling into Sunshine Beach where he has lived for the past four years - the longest he has spent in one place after living what he calls a ‘circus lifestyle’. Always fascinated with form and design, Ray completed his apprenticeship as a carpenter and studied interior design and Architecture before turning his focus on art. He is warm, somewhat mysterious and has an engaging sense of story and humour which he blames on growing up in Liverpool where he says everyone was a storyteller. “I’m really good at ‘dad jokes’,” he says. After all, what Star Wars fan would actually name his son ‘Lucas’ (now 11) and get a kick

working on a children’s book called “Closey Eyesy Monster” but right now his focus is on drawing portraits – a lesson learnt from his time at the Original Eumundi Markets. “The thing with painting is it is hard to receive recognition while you are still alive,” he said. “And with abstract work, everyone thinks they can do it. I think people can see the skill and value in drawings and portraits whereas everyone thinks they can be abstract painters by throwing some paint on a canvas. There is a complexity to abstract work and technical skills that are barely recognised.” In addition to the ‘zine Ray said that social media has changed the way artists market themselves by providing a virtual exhibition space for people to view work from around the world 24/7. “It is lonely being an artist and you can work alone but you shouldn’t do it all the time. External influences are so important to keep your work relevant,” he said. While Ray regularly works from the shared space at The Loft Project, his real office is down the road at funky restaurant Mooshka where he can be seen perched at the bar

detail and focus calms the monkey mind. When I’m engaged in that space the rest of the world disappears. “Sketching to me is personal and it’s about bringing out the personality – whether that is human or animal, every gesture, every stroke tells a story and reveals the inside personality.” He is a big believer in the words of philosopher Aristotle who said: “The aim of art is to represent not the outward appearance

…every stroke tells a story and reveals the inside personality out of being able to say “Luke, I am your father” on a daily basis. After arriving in Noosa, Ray worked at a local tattoo parlour where he designed the inked art and learnt how to be a tattooist. Before that he spent decades painting and drawing with several exhibitions under his belt creating works that are featured in homes and commercial premises around the world. Copywriting – or what he refers to as “scribbled thoughts” – is another talent and in the past month, he co-founded a small, niche ‘zine called “Not Much” with buddy and graphic designer Matt Shaw. He is also

working on his latest drawings and enjoying his ‘artist’s diet’ of a coffee and muffin. “Artists are always broke and so a coffee and a muffin keeps me going all day. I’ve heard that some people think I’m the owner because I’m always there,” he said. “I just like being there, it’s peaceful and a great place to watch the world go by and get inspiration.” His work has struck a chord with dogloving locals who have been lining up to commission Ray to sketch their beloved best friends. “I love doing portraits,” he said. “For me, it’s like a four-and-a-half hour meditation. The

of things, but their inward significance.” For Ray, drawing is a daily activity “If I’m not drawing, I’m either thinking about drawing or I’m asleep,” he said. “You will never be happy as an artist and you’re not an artist unless someone else calls you one. When you’re doing something you’re totally into it and then when it is finished you always want to redo it. “It is a masochistic thing. An artist never finishes their work, they just abandon it,” he explains. “Still, I’m kind of glad they didn’t chop my hands off.” We are too Ray, we are too.

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8 DAYS OF PURE STOKE March 7-14 2015 www.noosafestivalofsurfing.com

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IN

Surf’’s Up

Cricks Noosa Festival of Surfing will be back bigger than ever in 2015. Festival director Phil Jarratt gives us the lowdown on the showdown.

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he world’s favourite surf festival returns to First Point Noosa March 7-14, with more than 600 entrants from around the world gathering for the Cricks Noosa Festival of Surfing, with free entertainment on the beach every day, and some special surprises planned in celebration of the Noosa National Surfing Reserve. The best traditional longboarders in the world will be in town for the return of the Vans Duct Tape Invitational (DTI), the festival’s headline surfing event. Seen in Noosa for the first time in 2013, the DTI is the brainchild of style guru Joel Tudor and sponsor Vans. A few years back the former world longboard champion and master of all kinds of surfcraft began to feel very strongly that competitive longboarding had strayed too far from its roots. He set out on a global mission to promote traditional longboarding, or “logging”, taking a small posse of traditionalists to the great surf destinations of the world and pitting them against the best of the local talent. The Duct Tape Invitational has now been held in France, Spain, Canada, both coasts of the USA and, of course, Noosa, where local surfer Harrison Roach took out the 2013 title. The contest is comprised of 16 invitees competing on traditional single fin logs with no modern attachments, such as leg rope plugs. In addition there is a no-interference, best wave shared aspect where surfers are encouraged to ride the same wave and see what they can make of it together. Noseriding, cutbacks, and all other manoeuvres are scored, but it is style that is the backbone of what the Duct Tape really brings to competitive surfing. The 2015 Duct Tape Invitational in Noosa will be contested between 15 invited surfers and the highest-placed non-invitee in the Festival’s own Logger Pro, who will be granted a wildcard. The event will be run over a four-day window, utilising the best conditions available for traditional logging.

Cricks Noosa Festival of Surfing

2015

7 - 14 March First Point, Noosa Main Beach

The Vans Duct Tape crew will also bring to the Festival their own brand of energy on the beach, with surf art exhibitions and music events underlining their presence. Personally, I’m really looking forward to the return of Joel and his merry band of style warriors. The Duct Tape adds a whole new layer of fun to a great program of events slated for 2015. Way back in 2000, the fledgling Noosa Festival of Surfing got together with a reincarnated iconic surf brand called Golden Breed and chucked around a few ideas for creating a new event. Held in perfect First Point peelers, the inaugural Golden Breed Noserider was a huge hit, with surfers clocking 20-plus second noserides. Over the years, the event helped nurture a culture of noseriding in Noosa, with locals like Jai Lee, Josh Constable, Harrison Roach, Matt Cuddihy and Zye Norris developing into the world’s best tip riders, alongside standout internationals like Christian Wach and Joel Tudor. In 2015, the Golden Breed Noserider will share top billing at the Noosa Festival of Surfing, presented by Cricks Noosa, with more prize money on offer and a galaxy of tip-time superstars expected to compete. Other major events at the Festival include the Jeep Waterman Challenge, the Deus Body Womp Comp (for body surfers), the VetshopAustralia Surfing Dogs Spectacular, the Seaglass Project Finless Pro and the Classic Malibu International Teams Challenge. The PJ Burns Festival Village on the sand at First Point, incorporating the XXXX Summer Beach Bar and Zinc Stage, will again be the hub of entertainment in and out of the water, with live music, fashion shows and movie screenings following the live surfing each evening. The Zinc breakfast crew will broadcast live from the Village each morning, and Swellnet.com will stream a live webcast of the Festival around the world all day every day. The Cricks Noosa Festival of Surfing is proudly supported by Tourism Noosa and Tourism and Events Queensland.

SIGNAGE

GRAPHIC DESIGN

PRINT

Highlights: • Hawaiian Traditional Opening Ceremony and Paddle Out, 5pm Saturday 7 March • Opening Party in the XXXX Summer Beach Bar, featuring the Cheap Fakes and followed by live music at Café le Monde • VetshopAustralia Surfing Dogs Spectacular, 4pm Sunday 8 March • Vans Duct Tape Invitational, Wednesday 11 to Saturday 14 March • Finals Day and Surf Stomp, followed by Closing Party at Café le Monde, Saturday 14 March

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IN SHAPE

When in Doubt, RUN!

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.

Erin Yarwood explains why you should ditch your heels on Friday night for your runners on Saturday morning and join a worldwide movement that is really gaining legs.

W

ould you like the perfect excuse to wake up early on a Saturday morning, with a spring in your step instead of a stagger? Then the Noosa Parkrun is my answer for you. Don’t class yourself as a runner? Think again. You don’t have to be a ‘runner’ to join in on the worldwide phenomenon of the Parkrun, now operating in Noosa! And it won’t cost you an arm and a leg either. This free initiative happens all over the world, EVERY Saturday morning at 7am on the dot. Arrive at 7:02am and you’ll have some catching up to do! Parkrun has been around now for 10 years, originating in the UK and Noosa has

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

finally picked up the reins and joined in on the fun. For the past four months keen Noosa-ites have been meeting at the Noosaville State School car park, any time from 6.30am every Saturday morning. After a quick warm up jog around the school, a bit of a stretch, a slight watch adjustment and usually a quick dash to the loo, it is not long before a lovely group of like-minded people are congregating at the start line ready to rock & roll. Don’t worry, it is not a race at all. It’s more a race against yourself. Before you embark on your new Parkrun addiction, you must first log onto the Parkrun website (www.parkrun.com.au) and register for FREE. Yes, that’s right. There are no hidden costs; it’s simply a great incentive to get people outside, staying active. You have to print off your personal barcode and bring it with you each time you run, because the cool thing is your run is recorded. You literally receive an email with your uploaded results by the time you get home. That’s the other thing, apart from this weekly event being free, is that it is run solely by volunteers. So please feel free to get in

touch with the lovely organisers if you ever want to help out. They are always looking for marshalls, timekeepers and photographers - and they will never knock back an enthusiastic cheer squad. If running 5km around a lovely meandering track in Noosa each Saturday morning isn’t quite fun enough, the team at Parkrun often have themes to participate in. Recently they had a ‘nude run’, which wasn’t necessarily as daring as you may first think, but more about leaving your watch at home and seeing how fast you go without your friend on your wrist. They have also had a superhero theme, where there were some very creative runners! And on 20 December there is a Christmas theme. The beauty of this event is that it is open for anyone, of every fitness level and any age. You can even walk the whole course if you like. I’ve had a client of mine run with her son in a pram and I’ve seen the odd dog leading their owner through the track too. It is also lovely to see whole families running together and tourists from other parts of Australia or the world taking the time to explore our Biosphere Reserve in a whole new light. So there you have it, a short snippet into why you should get involved with the Noosa Parkrun and give it a go. Who knows, it may even prompt you to enter a 5km or 10km fun run in the future. It is the perfect weekly way to stay active, meet new friends and start your Saturday off on the right foot. What have you got to lose? So don’t think… Just put your shoes on and run!

PARKRUN FACTS: All parkrun events are 5km in length There are over 100 parkrun clubs in Australia (40 in QLD) so even when you’re on holidays you can sneak in a parkrun Noosa parkrun started in July, 2014 and continues to grow There are now over 70,000 people worldwide participating in parkrun events You can become a volunteer to help out The best bit: anyone can participate

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Top 4 for

FUN

Don’t miss getting on board with these awesome experiences…

CLASSIC MALIBU - A NOOSA ICON OLD SKOOL KOMBIS Chauffeuring Weddings Tours - Events

www.oldskoolkombisnoosa.com.au Ph 0438 185 255 /oldskoolkombisnoosa

Yours to discover. Championship golf course, luxury day spa; fitness facilities; award-winning restaurant yet just 3km from Noosa’s beaches.

Classic Malibu has been Noosa’s iconic surfboard brand since 1988. Owner/Shaper Peter White has been crafting boards for 48 years. Boards are made on-site to cater for all ages, from beginner to seasoned professionals. Shortboards, long-boards, stand up paddle boards and SLSC craft. Have your board custom-made, or choose from over 200 boards in stock. Wondering how boards are made? Call for a guided tour of the factory. They also provide hire boards, pickup and delivery, and can store your board ready for your next visit to Noosa. Classic Malibu also stock surf accessories including leg ropes, bags, Hive swimwear for the ladies, and their exclusive Noosa t-shirts.

NOOSA SPRINGS Links Drive, Noosa Heads, Ph 5440 3333 noosasprings.com.au

“My motivation to improve people’s overall health &wellbeing” Specialising in Therapeutic & Remedial, including deep tissue, sports, rehabilitation & pregnancy massage.

Health Fund Rebates

Gift Vouchers

Classic Malibu, corner of Eumundi & Gibson Rds, Noosaville. P: 07 5474 3122 W: www.classicmalibu.com

0439 903 249 www.purenoosa.com Club Noosa Resort, 14 Noosa Drive, Noosa Heads

- T HE P URE G ROU P -

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IN

Sea Salt and Symphonies

The love affair continues - cruises are more popular with Australians than any other country, according to Helen Flanagan.

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e’d rather be at sea - that’s the vibe from cruise-loving Australians with the Mediterranean the most popular long-haul destination. And given Cruiseco’s Azamara Journey from Nice via 30 exquisite ports including Spain, Malta, Tunisia, Turkey and finally Venice, it’s easy to see why. It’s luxury all the way for 34 nights and five overnight stays when guests veer off the usual tourist tracks to take in mesmerising coastlines, stunning landscapes, cascading verdant hillsides, historic towns and white-

washed villages. Narrow cobbled streets, crystal-clear turquoise waters, amazing sunsets and sunrises, colourful characters, unusual arts and crafts, ambient cafes and must-have regional fare are all part of the adventure. Discover Mgarr, a charming town built in 1749, surrounded by vineyards and overlooked by Fort Chambray; immerse yourself in the walled city of Dubrovnik, an ancient World Heritage Site; revel in the history of Limassol in Cyprus, which dates back to the 8th Century BC; plus unknown to most tourists is Mahon in

Menorca, a Balearic island; Chania, the ancient Venetian city on the island of Crete; and many more equally fascinating places and breathtaking sights. Onboard the luxuriously appointed Azamara Journey, with accommodation for no more than 700 guests, there’s a genial club-like albeit sophisticated atmosphere. Staterooms, many with verandas, feature the latest modern amenities and furnishings. Bars, restaurants, lounges, the casino and cabaret are never crowded. Ditto the pool area.

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IN

The choice of six distinctive dining options includes room service, there’s a variety of menu choices and the ingredients are the freshest and/or the best available. Treat yourself to health, beauty and exotic massage treatments by professional aestheticians and therapists at the Azamara Spa. Launch a new personal training regimen, give acupuncture a try, relax with sunset yoga or take advantage of the teeth whitening services for a real holiday glow. With so many socialising opportunities and on board activities, squeezing them all in could be difficult but if you don’t want to miss out on anything, why not try the Discoveries Lounge for a pre-dinner drink; the Mosaic Café for a coffee, tea, snack, trivia afternoons and live music at night; for something up tempo and on-trend try the Looking Glass Lounge with its floor to ceiling views and Murano glass lighting, for a espresso martini and spin on the dance floor; live performances

and full-stage musical revues in the Cabaret Lounge. Gaming enthusiasts can try their luck in the Casino Luxe. Of course there’s no party like a Poolside Party with Azamara being famous for its buffet feast, boutique wines and dancing late into the night … maybe early morning! Add shopping from watches to souvenirs, photographic needs, plus informative lectures, enrichments programs, computer classes and cooking demonstrations. Doesn’t leave much time to read any of the books from the well-stocked library does it? The Mediterranean is hailed as a seat of civilisation and this voyage on the Azamara Journey will ensure you will experience it all. The Romans called it Mare Nostrum or “our sea”, but after this adventure you will call it “my sea”. An Azamara-style holiday is simply the best. You’ll love it.

Gregor & Lewis understands one size doesn’t fit all

AZAMARA JOURNEY Ports: Nice, St Tropez, Sanaray-Sur-Mer, Cassis, Sete, Palamos, Ibiza, Mahon/ Menorca, Propriano, Olbia, Amalfi/ Positano, Trapani, La Goulette, Porto Empedocle, Valletta, Mgarr, Chania, Limassol, Alanya, Kas, Marmaris, Hydra Island, Gythion, Itea, Dubrovnik, Korcula, Hvar, Ravenna, Venice. Arrival airport gateway: Nice. Departure airport gateway: Venice. For a limited time Gregor & Lewis is offering early bird savings. Contact: Gregor & Lewis Email: noosa@gregorlewis.com.au Phone: 5447 4666

WE LOVE TRAVEL Our award-winning team have experienced it all - by ship, by plane, by foot or hot air balloon! ABSOLUTE LUXURY We specialise in the art of cruising and are the experts in all luxury cruise lines from around the world. TAILOR-MADE We love to personalise anything from a luxury cruise to Europe for three generations to a romantic week for two cruising the Tahitian Islands. Everything we do is tailored to you.

Family-owned and run, Gregor & Lewis tailor-make every trip to suit 11 Arcadia St, Noosa Heads Ph: 5447 4666 noosa@gregorlewis.com.au www.gregorlewis.com.au

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IN

Food Bites

What’s cooking and who’s hot!

GOLD FEVER

TAKE A FRESH LOOK

Boathouse Restaurant & Bar and RACV Noosa Resort won their second Gold in their respective categories at the Queensland Tourism Awards. One more and it’s straight into the Hall of Fame! Belmondos also took Gold for Excellence in Food Tourism. All will now compete in the National Awards to be held in Adelaide in April. Tourism Noosa also took out a Silver in the Tourism Education and Training category for its Welcome to Noosa program.

Rickys and Woodfire Grill at Quamby Place are refreshing fresh with executive chef Braden White formerly from Brisbane’s Stokehouse and Hatch & Co excited by all the fresh produce he now has at his fingertips. Look out for local beetroot, honey from the restaurants’ farm and nasturtiums he picks from a neighbour’s property. Rickys will dish up interesting takes on quinoa chips, dehydrated milk skin and sea parsley, which are sure to make interesting talking points over a few glasses of top-notch vino. Meanwhile, sharing is de rigueur at Woodfire Grill which with quirky options such as stuffed olives served in egg cartons and a freeform-set dessert cheese called coeur a la crème is sure to melt some hearts.

BURGER BONANZA

EVER EVOLVING Tony Kelly, formerly Noosa Beach House and Brisbane’s Stokehouse has joined forces with Daniel Jarrett ex Maleny’s two-hatted Spicers Tamarind to open a revolutionary concept an evolving restaurant in Ocean Street, Maroochydore called OS3. The restaurant’s theme and menu changes quarterly. After opening with a reincarnation of Kelly’s Wine Bar, the next stop is Asian-themed Junk. Kelly has also been killing it with his gourmet burger bar Hello Harry which is on the same street. Both chefs will again be part of the Noosa International Food & Wine Festival in 2015.

It goes without saying burgers were the biggest trend of 2014 with more chefs, even the big boys such as Neil Perry and Philip Johnson jumping on the burger bandwagon. Fratellini owners Andrew and Cheryl Powell and head chef Jared Jannides are on-trend with Dukes Burgers about to open on Duke Street in Sunshine Beach. “It’s not fast food but it will be fine food fast,” says Andrew. Also in bun-mode is Betty’s Burgers & the Concrete Company which is set to open next door to Café Le Monde in Hastings Street. It is no relation to the legendary Betty Wallace, but reportedly named after the owner David Hales’ grandmother.

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SMOOTH SAILING Congratulations Sails Beach Restaurant! Twenty years ago Lyndon Simmons bought a small café, deck and a shed with a canvas that barely kept out the sun and shade. He retained the functionality, integrity and natural feel of its beachside environment and over the years gave it a glamorous nautical look reminiscent of luxury yachts. For the past 17 years executive chef Paul Lette has designed contemporary egalitarian menus with a loosely Mediterranean core using star produce such as tuna from Mooloolaba, local mud crabs and Kooringal Rock Oysters grown on the southern tip of Moreton Island. Meantime Lyndon’s dream for an awardwinning wine cellar sees Rumba Wine Bar discreetly located under the bustling restaurant.

NOOSA TRAGIC

SLOW AND STEADY

Matt Preston can’t seem to stay away from Noosa. When quizzed why he doesn’t just move here he told Deb Caruso “it would be bad for my body and wallet because I wouldn’t be able to resist all the amazing food served up along Hastings Street.” Strong praise indeed from a former restaurant critic. He was in town for Locale’s “Night Out for Pete” fundraiser which raised significant funds in honour of their former staff member and his family. Matt has just released his third tome COOK BOOK (Pan Macmillan $39.99) which you can win. See page 61.

The bumper business success continues for Hinterland Feijoas who recently won top gongs for Business Sustainability and Food & Agribusiness Small Business Award at the Sunshine Coast Business Excellence Awards. The awards were the ticket into the Hall of Fame for Sally Hookey and Peter Heineger. They recently returned from Salone del Gusto and Terra Madre, aka the world’s biggest food fair, in Italy after being sponsored by Slow Food Noosa alongside Trevor Hart from Cedar Street Cheeserie and chef Matt Golinski. Slow Food Noosa President Erika Hackett was the flagbearer for the Slow Food Australia group.

FESTIVAL FUN The Noosa International Wine & Food Festival 2015 program has just been released. Bringing more than 250 of the best in food and wine to Noosa from 14-17 May. New events, such as a Wild Food Dinner, new food trails and lifestyle discussions will put the industry’s trending topics front and centre. Helen Flanagan has fond memories of the legendary purple-haired Alvin Leung’s from Bo Innovation (Hong Kong) serving up a Foie Gras Tim Tam on the big stage last year. “I ate one and was literally gobsmacked,” she said. “Imagine 70% dark chocolate ganache, chocolate malted biscuit, foie gras terrine with Chinese rose liquor and saffron lychee jelly. A symphony of flavours. OMG.” To win tickets, see page 31.

take a fresh look

Think you know Rickys? Think again. Sure we have sensational views - But have you tried our new menu inspired by the freshest local produce and created by one of Queensland’s most passionate and recognised chefs? Take a fresh look from midday until late everyday.

5447 2455 | www.rickys.com.au | Noosa Wharf, Quamby Place, Noosa Heads IN Noosa Magazine / Summer 2014/15 21

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IN

Summer Bounty ZUCCHINIS AND BUTTON SQUASH

TOMATOES

Zucchinis and the closely related bright yellow squash are out in full force during summer, and you’ll find them freshly picked in market stalls all over the coast. I always choose small zucchinis not much thicker than your thumb; they have a lower water content and a more concentrated flavour. Finely shaved and eaten raw drizzled with olive oil and lemon juice, sautéed and tossed through pasta with anchovies, chilli and garlic, or roasted and served with chicken or lamb, zucchinis and squash are healthy, versatile and user friendly. Sautéed together and combined with green olives, capers and celery, they make Caponata, a Sicilian vegetable salad perfect for a summer lunch.

Tomatoes are an ingredient we’re used to having access to throughout the year, but in summer they burst onto the market in all different shapes, sizes and colours. Black Russians, Green Zebras, Yellow Romas, Rouge de Marmon and Oxhearts all provide a different experience for the tomato lover with their various textures and flavours. I have a habit of getting very excited about tomatoes at this time of year and come home with far more than I can eat, so I cook a big pot of them slowly on the stove and turn them into tomato sugo.

Broad Beans go with: > Garlic >Tomatoes > Anchovies > Chilli > Bacon > Cheese > Cream > Eggplant > Peppers > Pasta

Tomatoes go with: > Garlic > Onions > Olives > Eggs > Bread > Cheese > Seafood > Fennel > Basil

summer the season of sexy fruit

Birthday cakes Wedding cakes Macarons High Tea Lovely Pastries ...or whatever takes your fancy...

Here at Maluka Produce, we are sourcing the most mouth watering mangoes, luscious lychees and juicy pines from Queensland’s best family owned farms. We love these farming families because they are local to Queensland and favour quality over yield. All of this means you get to enjoy a perfect 10 every time. Come on in and check out our goods!

5440 5077 175 Eumundi Rd, Noosaville www.malukaproduce.com

Handmade cakes & pastries Shop 3/37 Sunshine Beach Rd, Noosa Heads. 5473 5317 www.fionasfancies.com.au Open Tuesday - Sunday and late night Thursday - Saturday

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IN

Matt Golinski unearths the freshest flavours for the hottest months MANGOES

LYCHEES

There’s nothing more summery than sitting around the pool slurping down big juicy mangoes. Personally I believe mangoes are a bit like oysters; just eat them as they are and don’t mess with nature’s perfection. Mangoes are in full swing from November to March, with Kensington Prides, R2E2s, Kents and Keitts all making an appearance at different times during the season. Now is the time to take advantage of their quality and price and buy a whole tray to gorge yourself on, or invite a few friends around for daiquiris on the weekend.

Lychees are another summer fruit that I look forward to seeing hit the shelves every year. Served icy cold on a hot day, a big bowl of them on the table to finish a meal won’t last long as everyone goes into a frenzy of peeling, slurping and spitting out seeds. Frozen in their shells they make nice little lychee ice blocks. They’re a great addition to a tropical fruit salad with mangoes, pineapple, bananas and carambolas, as well as adding sweetness to Asian salads and stir-fries. They also make great cocktails! Keep an eye out for their furry little cousins, rambutans, during the summer months as well.

Mangoes go with: > Ice cream > Yoghurt > Limes > Mint > Prawns > Other tropical fruits > Ginger > Rum and vodka > Coconut

Lychees go with: > Palm sugar > Limes > Pork > Shellfish > Asian herbs > Vodka

2/3 GIBSON RD NOOSAVILLE www.organika.com.au

MAKE THE CHANGE TO CERTIFIED ORGANIC

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IN

Regional Royalty

These summer delights sourced from the surrounding region and created by Matt Golinski are sure to make your summer feast fit for a king!

Grilled Cedar Street Buffalo Haloumi and Honeydew Melon Salad with Mint and Walnut Pesto Serves 4

Tin Can Bay Prawn, Pineapple and Ginger Stir Fry Serves 4

Ingredients:

Ingredients:

• 150gm Buffalo Haloumi*, cut into 5mm slices • 1 honeydew melon, ½ scooped into balls, ½ cut into strips • 80gm walnuts, roasted • ½ cup mint leaves + leaves to serve • ½ cup flat parsley leaves • 1 clove garlic • 100ml extra virgin olive oil • 20ml lemon juice • salt and pepper

Method:

Place half of the walnuts, the mint, parsley, garlic, olive oil, lemon juice and salt and pepper into the bowl of a food processor and blend until fine. Lightly oil the slices of haloumi and grill or fry until golden. Spoon a tablespoon of pesto onto each of four plates and arrange the melon and haloumi on each. Decorate with mint leaves and the remaining walnut halves. * Buffalo Haloumi is available at the Cedar Street Cheese stall at the Noosa Farmers’ Market every Sunday from 7am until 12noon.

• 1kg Tin Can Bay prawns, peeled and deveined • 1 pineapple, peeled and diced • 1 bunch bok choy, roughly chopped • 2 tbs sesame oil • 2 cloves garlic, sliced • 1 tbs fresh ginger, grated • 2 kaffir lime leaves, julienned • 2 tsp sambal oelek • 1 cup sliced shallots • ½ cup fresh coriander • ½ cup Vietnamese mint • 1 red chilli, julienned • 1 tbs palm sugar • 75ml fish sauce • 50ml lime juice • Steamed jasmine rice to serve

Method:

Sauté the prawns in 1 teaspoon of sesame oil for 1 minute on each side. Transfer to a bowl and return the pan to the heat. Add remaining sesame oil and fry the garlic, ginger, lime leaves, sambal oelek over a high heat for 1 minute. Add the diced pineapple and cook for 2 minutes, stirring constantly. Add the bok choy, fish sauce, palm sugar and lime juice and bring to the boil. Return the prawns to the pan and stir through. Serve the stir-fry with steamed jasmine rice, and garnish with coriander, Vietnamese mint and julienned chilli.

pretender

perfect

Pretentious

pretender

perfect

Serve with

Serve with

t 2014 Yalumba ‘Y’ Series Vermentino ext Price Range: $12-$17

2013 Dalrymple 2012 Weingut Bernhard Ott Sauvignon Blanc Feuersbrunner Rosenberg Gruner Pipers River, TAS Veltliner Wagram, Austria Price Range: $27-$32 Price Range: $80-$85

Pretender: Easy on the palate and the wallet

Pretentious

2011 Hugel Pinot Blanc Alsace, France Price Range: $22- $27

2013 Pascal Jolivet Sancerre Loire Valley, France Price Range: $42-$47

2010 Guigal Condrieu Northern Rhone, France Price Range: $95-$100

Perfect: The right balance of flavour and price

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Haloum i

heavenly GET TO KNOW YOUR LOCAL GROWER AND SOURCE THE FRESHEST LOCAL PRODUCE FROM NOOSA FARMERS’ MARKETS EVERY SUNDAY FROM 7AM UNTIL 12NOON. WWW.NOOSAFARMERSMARKETS.COM.AU

Macadamia and Wattleseed Tarts with Crème Fraiche Makes 24 small tarts or 6 x 8cm tarts

Ingredients:

SHORTCRUST PASTRY • 250gm plain flour • 125gm unsalted butter, diced • pinch salt • 50ml cold water FILLING • 85gm brown sugar • 30gm butter • 125gm golden syrup • 30gm breadcrumbs • 150gm macadamias, roughly chopped • 1 egg, whisked with 1 tbs water • ¼ tsp ground wattle seed • 200ml crème fraiche, whipped

rawns

p perfect

Method:

Place the flour, butter and salt into the bowl of a food processor and pulse until the butter resembles coarse breadcrumbs. Add just enough water to bring the dough together, wrap and rest in a cool place. In a saucepan, heat the sugar, butter and golden syrup gently until the sugar dissolves. Do not boil. Cool slightly, then stir in egg and water mixture, wattle seed, macadamias and breadcrumbs. Roll the pastry on a lightly floured surface to 3 mm thick, cut circles to fit small muffin tins and gently press them into place. Spoon in the macadamia mixture, and bake in a moderate oven (180oC) for 20-25 minutes or until mixture is firm and golden and the pastry is cooked. Serve warm or at room temperature with crème fraiche.

pretender

perfect

tempting

tarts

Pretentious

Serve with

2012 Heggies Botrytis Riesling Eden Valley, SA Price Range: $27-$32

NV Valdespino Pedro Ximenez Sherry Jerez, Spain Price Range: $32-$37

NV Emilio Lustau Vors Pedro Ximenez Sherry Jerez, Spain Price Range: $155-$160

Pretentious: When price is no issue – go for it! IN Noosa Magazine / Summer 2014/15 25

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IN TERACTIVE

Italian Style in Noosa!

Fresh and traditional Italian-style food washed down with some of Italy’s best drops, warm hospitality and a Limoncello Masterclass - the first IN Noosa Wine lunch was more than bellissimo!

Limoncello Recipe INGREDIENTS: 1 litre of alcohol 12 green lemons 1.5 litres of water 750 grams sugar METHOD: Take zest of lemon with a potato peeler (avoid the white pith) and seep in alcohol for 20 days. Strain peels from alcohol.

Rio’s Limoncello Masterclass was a highlight after guests had indulged in share plates full of the freshest local produce and finest Italian ingredients.

Mix sugar and water, bring to boil. Remove from heat and cool. Mix cool sugar syrup with lemon and alcohol. Store in your freezer (it won’t freeze due to the high alcohol content). Enjoy as a refreshing digestive – responsibly of course! Limoncello is a traditional digestive Italy in liqueur from Southern i Coast, alf Am the m fro particular ntine rre So the the Gulf of Napoli, coast the off s nd isla Peninsula and the w gro s lemon such as Capri where here. ryw eve s hill of e plentifully on the sid at home de ma nly mo com Limoncello is ipe such as the using a traditional rec make his to s one Rio use Limoncello at Locale.

Want more? Visit www.innoosamagazine.com.au for more happy snaps and a video of Rio making his magic drink! Our next wine lunch will be held in Autumn at Rickys Waterfront Bar & Restaurant. If you’d like to receive notification of this event and more, simply go to our website and subscribe.

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IN TERACTIVE

A favourite place for all cooking professionals or for those who just love to cook...

LOOKING GOOD!

A refreshing Aperol Spritz greeted guests on arrival - this is a popular Italian aperitif perfect for hot summer days! Top quality Italian wines chosen by Tony Cox washed down the sumptuous three-course feast while spring colours were in full bloom with brightly-coloured kaftans, dresses and cool linen the hot fashion for ladies and gents.

“Everything from cookware, tableware, glassware, gourmet foods, delicatessen and dine in menu�

20 Lanyana Way, Noosa Heads Phone 5447 4480 thecookingcompany.com.au IN Noosa Magazine / Summer 2014/15 27

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IN DEPTH

Hello

Sunshine

With stunning views overlooking the beach, a casual yet classy atmosphere and plethora of dining options open from breakfast until late, Sunshine Beach provides an experience destined to brighten your life.

MOOSHKA RESTAURANT + BAR 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. Their $18 lunch specials, including a drink, make eating on the run a breeze, or a great choice for a welcoming lunch meeting. The $5 menu runs from 3pm-5.30pm each day, and its open atmosphere with ocean views and room for the kids to play, makes Mooshka the perfect place to take the family or catch up with friends. Relaxed, happy, and fun - come and experience the MOOSHKA vibe. View the full menu at www. mooshka.com.au or give them a call.

A: 46 Duke St, Sunshine Beach, (07) 5474 5571 W: www.mooshka.com.au Open 7 Days from 11am

DUKES BURGERS WE ARE NOT FAST FOOD, BUT FINE FOOD

FAST`

BURGERS relish, Burger with cherry tomato Wagyu Beef and Mustard $12.00 English cheese ......................... caramelised onion and Old na style BBQ sauce Louisia a in Burger er Pulled Pork Should .....$12.00 ............... ............... QP slaw, with pickled cucumber, apple , roasted free range with streaky Shredded Chicken Burger o ...............................................$12.00 bacon, tomato, iceberg, avocad smashed peas, sugarloaf, with Burger Battered Snapper 0 ................................................$12.0 capers, cornichion, aioli..................... s, Burger with tabouleh, hommu Housemade Falafel Vegie $12.00 ............... ............... ............... ............... roast potato, tomato............... Kids Burger .......................$7.00 GF Buns.......................... add $1.00 FRIED CHICKEN n marinated in garlic, chilli & Chicke Dukes Fried Free Range toasted spices .........................................$15.00 ............... ............... 1/2 Bird.................................... . $30.00 ............................................................ Whole Bird.................................... SALADS lised onion and carame , quinoa in, pumpk Roast $12.00 ............................................................ spinach salad................................. seeded mustard, Shredded chicken, roast potato, $12.00 ........................................................... cucumber and rocket salad... .00 ........................................................$8 Green Side Salad .............................. FRIES .$5.00 ............................................................ American Fries .............................. .................................................$7.00 ............... Sweet Potato Chips................. Chipotle Garlic Aioli

Tartar Homemade BBQ

Tomato Sauce Q.P.

le 5474 5554 - Takeaways Availab BYO Wine Only to Sunday inclusive Open 5:00pm Wednesday s) (every day in school holiday ne Beach, Queensland, 4567 Shop 4/46 Duke Street, Sunshi dukesburgers.com.au

There’s a new kid on the block – a hip new place where the food is mighty fine, the vibe is relaxed and the service is fast and friendly. From the same brilliant team behind Fratellini comes a fresh new addition to the Sunshine Beach dining precinct. Dukes Burgers will offer gourmet burgers, healthy and wholesome salads, fried free-range chicken, the world’s best chips and a tasty range of sauces to tango with your tastebuds! Dukes will feature a good range of craft and international beer, ciders, BYO wine and the very best non-alcoholic beverages such as Noah’s Juices, Wimmers Soft Drinks, Blue Monkey Coconut Water, Cooroy Mountain Spring Water and more! The food will be fresh, fast and funky with a commitment to leaving a small footprint on the environment but a big impact on your day. Dukes Burgers will serve up Fine Food Fast but if you want to linger longer, the large seating area will make you feel welcome with assorted seating around pallet tables, settees, milkcrates, bars and stools.

FRATELLINI RESTAURANT + CAFE If you’re looking for the best traditional Italian food with quality, fresh local ingredients, look no further than Fratellini. Since taking over the restaurant four years ago, Andrew and Cheryl Powell and the team have earned a reputation for consistently good food and top-level service in a relaxed atmosphere. The food created by Head Chef Jared Jannides is simple, full of flavour and combines the best imported Italian ingredients with fresh local produce. Fratellini offers a mouthwatering array of traditional, quality Italian Cuisine from pasta and pizza bases made daily in house to amazing desserts. Their coffee and cakes are also superb with customer’s dishing out perfect scores on the Bean Hunter app. Fratellini is open all day every day of the year (excl. Xmas Day), 6.30am for breakfast and from 12noon for lunch and dinner until late. Takeaways are available and they are child friendly and accommodate dietary requirements for gluten free and vegetarian.

A: 4/46 Duke Street, Sunshine Beach, Ph: (07) 5474 5554 W: www.dukesburgers.com.au

A: 36 Duke St, Sunshine Beach, Ph: 5474 8080 W: www.fratellini.com.au

Open from 5pm to late Wednesday to Sunday and everyday from 5pm during school holidays.

7 days from 6.30am until late

28 IN Noosa Magazine / Summer 2014/15

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IN DEPTH

SECRET RECIPE...

Fettuccine with Mooloolaba Prawns, Chilli, Garlic This simple and fresh pasta is a hit with the locals and is simple to prepare. Pasta ingredients: For every 500g “00” flour 10 egg yolks 3 whole eggs 1 teaspoon Extra Virgin Olive Oil Pinch salt Every batch needs to be adjusted slightly based on feel, touch and look to get the perfect firm but soft dough. Rest in fridge covered in cling film for 1 hour. Then roll on #6 roller and cut to required pasta size. Method for Pasta: Place flour in bowl and make a well in the middle. Add the rest of the ingredients and slowly incorporate it with a fork. Once combined, turn onto a floured bench and knead for 4-5 minutes. Cover in glad wrap and refrigerate for 1 hour. Every batch needs to be adjusted slightly based on feel, touch and look to get the perfect firm but soft dough. Rest in fridge covered in cling film for 1 hour. Then roll dough into a log, roll as thin as you can with a rolling pin and feed it through your pasta machine starting at setting #1 and gradually working up to the #6 roller. Cut pasta sheet to required size if required. Store in fridge until ready to cook. Serves 6-7 people (140grams per person)

Prawn Tagliatelle ingredients: ½ teaspoon chilli ½ teaspoon garlic Extra virgin olive oil 5 green Mooloolaba prawn cutlets 3 medium sized cherry tomatoes (squash as they hit the pan) 50mls/dash white wine One serve of pasta freshly blanched and some of the water Salt and Pepper ½ tablespoon Mascarpone Fresh mint and parsley Method: In a hot pan add ½ teaspoon of chilli and garlic and a splash of extra virgin olive oil. Add 5 large Mooloolaba prawns and sauté. Add cherry tomatoes, squashing as you go. Add white wine and toss. Boil fresh pasta until it floats for 30 seconds (1-1.5 minutes). Transfer to pan with some of the water. Finish with salt and pepper to taste, dash of mascarpone and fresh mint and parsley from the garden. Always drink copious quantities of wine while making this dish - it adds to the occasion!!!

Notes Always keep dough and pasta dusted in flour until blanched (this way it won’t dry out). When rolling start with a rolling pin to get the dough as thin as possible as this may damage your rollers if too thick. Never wash the pasta machine in water as will damage it very quickly.

IN Noosa Magazine / Summer 2014/15 29

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May 14, 15, 16, 17 PIC: TODD BELTZ

2015

Australia’s premier food, wine and lifestyle event

TICKETS ON SALE NOW!

Exclusive events on Noosa Main Beach PIC: TODD BELTZ

A vibrant festival village

Sunset concerts and guest chef dinners

Purchase before March 2 and receive 10% discount** See full event program at noosafoodandwine.com.au **Not valid with any other offer. Offer excludes tickets for Pure Indulgence Caviar Lunch, Guest Chefs at Sunshine Coast Restaurants, and Sunset Concerts.

For bookings and more information, visit noosafoodandwine.com.au or call The J Noosa on (07) 5329 6560

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IN

Foodie Fun

Matt Golinski discovers the recipe for success for Noosa’s favourite food festival.

M

ullet throwing. Rolling pumpkins down a hill. Mashed potato wrestling. Strawberry eating competitions. All great ways to draw a crowd to your food festival. So what has been drawing huge numbers to the Noosa International Food and Wine Festival for the past 10 years? It could be the lunches and dinners featuring top international and Australian chefs, the food and wine masterclasses that run over the four days, the food trails, lifestyle discussions or the beach parties on Noosa’s Main Beach. Or it could also be that it’s set in one of the most breathtakingly beautiful locations in the world. The 2015 festival which runs from May 14 –17, will draw more than 250 of the industry’s best in food, wine and lifestyle, including notable chefs David Thompson (Bangkok), Ryan Clift (Singapore), Josh Emett (Auckland), Mark Best,

Andrew McConnell and Matt Moran, just to name a few. The festival also boasts more than 70 of Australia’s top winemakers and gives wine lovers the opportunity to meet and interact directly with them. As well as all the old favourite events, festival director Jim Berardo will introduce some new events for the 2015 festival, including a Wild Food Dinner, a Seafood Trail on the Mooloolah River and a Real Farm Experience featuring Marty Boetz, Cameron Matthews and Alex Herbert. So whether you’re into long, boozy degustation dinners, relaxing with friends over a glass of wine and enjoying the live entertainment, or tracking down your favourite celebrity chef to grab a selfie, the Noosa International Food and Wine Festival 2015 is set to once again be four days of world class culinary delights to suit everyone.

Want to experience the fun of the festival? Thanks to Noosa International Food & Wine Festival and IN Noosa Magazine, you can win one of: • 4 X “IN NOOSA Weekend Packs” which includes general admission tickets for Friday, Saturday and Sunday, including Friday night’s Westpac Welcome Concert • 4 x general admission tickets for Friday night Westpac Welcome Concert • 4 x General admission Tickets for Sunday. To enter, visit www.innoosamagazine.com.au and subscribe to receive regular updates about local events, the stories behind the stories and exclusive invitations and competitions. Winners will be drawn at random and announced in the Autumn edition of IN Noosa Magazine. Entries Close 1 February 2015.

bbq at our place Sit back, enjoy the cool river breezes while the kids play in the park and we’ll do all the work. The freshest, mouth-wateringly affordable meals for the whole family (you can even bring the vegetarian).

why woodn’t you CRAFT BEERS - WINE - COCKTAILS WEDNESDAY - SATURDAY 5PM-LATE SUNDAY 12NOON-3PM; 5PM TIL LATE 2 QUAMBY PLACE, NOOSA HEADS. PHONE 5447 2455. WWW.WOODFIREGRILL.COM.AU

IN Noosa Magazine / Summer 2014/15 31

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IN STITUTION

It’s a Beautiful World

Matt Golinksi discovers a creative cooperative that’s forever evolving

B

Over the seven years since its doors opened to the public, I have watched Belmondos change and grow into the much-loved providore it is today. In a game where most operators would sit around complaining about how Australia’s

14899

elmondos Organic Market in Rene St, Noosaville has just won a Gold medal in the 2014 Queensland Tourism Awards for “Excellence in Food Tourism”. If I were to award them a medal, it would be for “Evolution of a Food Business”.

supermarket duopoly has destroyed small food businesses, Ryan and Jaxon Taylor have worked hard to create an ever changing and unique space which keeps up with what the market wants. During a recent family health crisis, which was successfully overcome by focussing on good nutrition, the brothers decided it was time to change the direction of Belmondos from just providing the public with food that tastes good and is also good for you. And it would seem that by the crowds flocking through the doors at opening time to grab a Clandestino coffee before doing their food shopping, the change is well received. The new Belmondos consists of six or seven businesses operating under one roof; all with a mutual philosophy of providing quality organic and whole food. / Jason Higgins at Tanglewood Organic Bakery produces a range of artisanal sourdoughs and pastries which are available to eat in-house or take away. / Pernilla Tomkins mans the kitchen, cooking up an inspired and healthy menu of dine in meals with an emphasis on raw foods. She’s also working on creating a range of take home meals. / Clandestino Coffee is Jaxon Taylor’s baby, and has quickly built a reputation around Noosa as the place to go for a caffeine hit. He roasts beans from various origins on site

LE

TY AGANSS

#FLAN

FACEBOOK.COM/FLANAGANSNOOSAREEF

LE

TY AGANSS

#FLAN

FLANAGAN’S IRISH PUB - NOOSA REEF HOTEL, 19 NOOSA DRIVE, NOOSA HEADS | P: (07) 5430 7500 32 IN Noosa Magazine / Summer 2014/15

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daily, and has an elaborate cold press coffee set up which I would marry if it was legal. / Noosa Cold Press Juices/Noosa Cleanse provides certified organic cold pressed juices, healing broths and nut milks especially designed to achieve different health results and improve gut flora. They also have a home delivery service and you can order online. / Noosa River Smokehouse produces a range of the best smoked fish you will eat anywhere in the world. For years they have been supplying Noosa’s restaurants and the public with consistently high quality hot and cold smoked salmon, ocean trout and other varieties.

/ Belmondos has a great range of organic groceries, including loads of interesting grains and seeds, cheeses, smallgoods and an extensive certified organic fruit and vegetable section. Nesh at the front counter is an expert on everything organic and is happy to help with advice or information. / Joining the team in January is Eumundi Meats, one of the Sunshine Coast’s best loved butchers. John McMahon has for years been a leading force in supplying organic meat to the public in the area. / Wayne Celeban will also be bringing his Ayurvedic skills to the set, creating custom made remedies as well as culinary combinations of herbs and spices.

While all of the businesses working out of Belmondos take advantage of it as a great retail space, they also have a strong focus on wholesaling their wares and are always happy to discuss supply to other small businesses. They also provide manufacturing and production facilities to local producers and artisans. Belmondos-To-Go on Hastings Street shares a small slice of this paradise with the holiday crowds. La Dolce Vita! Belmondos is open from 8am – 5pm, Monday to Friday; 8am – 4pm Saturday; Closed Sunday. 59 Rene St, Noosaville. www.belmondos.com.au

This is how we approach our customers

75 Noosa Dve, Noosa junction 0423 865 627

175 Eumundi Rd Noosaville 0401 406 126 IN Noosa Magazine / Summer 2014/15 33

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IN TOXICATING

Fresh, Fun & Fabulous

Tony Cox shares his favourite way to enjoy summer - with some beautifully-bodied bottled babes.

G

iven that our climate is conducive to outdoor pursuits it is only natural that much of our eating takes place outdoors as well. The prevalence of seafood available locally has me salivating at the thought of crisp white wines to wash down local prawns, a nice piece of locally-caught snapper or even some interloping oysters from Coffin Bay. As I rue the thought of another summer of no beach body, my melancholy is placated by Hunter Semillon, Riesling from various corners of the country and Pinot Grigio. These wines have a few traits which make them ideal with simply prepared subtle seafood dishes; namely delicate fruit weight, lightly textured and high acid. Many are often low in alcohol which also

As I rue the thought of another summer of no beach body, my melancholy is placated by Hunter Semillon‌

makes them ideal daytime options. Being an old Newcastle boy I cannot help but admire Hunter Semillon. Traditionally low alcohol, the classic years can often be 10% alcohol, these wines feature a beautiful lemon/citrus flavour, profile little - if any - palate weight, and occasionally a little spritziness closing with rapier-like acidity. As they age these wines flesh out with buttery, toasty nuances which you could be mistaken for believing the wines had utilised oak handling during the wine making process. The best producers from the Hunter include Tyrrells, McWilliams and Brokenwood among others. Riesling is another wine which features lovely citrus flavours, more in the lime spectrum than the lemon associated with

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. CHRISTMAS & NEW YEAR SPECIALS: Non-Vintage Mumm Champagne: two bottles for $100. Mumm Champagne & Noosa River Smokehouse Salmon pack for $65.

Available until the end of February 2015.

Pop in and have a chat to Tony Cox, our resident Cellar Manager. Corner of Noosa Drive and Bottlebrush Avenue Creep us on @villagebicyclenoosa

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

34 IN Noosa Magazine / Summer 2014/15

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IN TOXICATING

“It’s a smile, it’s a kiss, it’s a sip of wine ... it’s summertime!” Kenny Chesney

Semillon, light-bodied and framed by high acidity. Riesling has numerous high-quality areas in Australia where it is produced. Apart from the two long regarded South Australian regions of Clare & Eden Valleys, Riesling reaches great heights in the Great Southern region of West Australia (where Castle Rock and West Cape Howe make fantastic booze), the emerging region of Drumborg

in south-west Victoria and also in parts of Tasmania where lime flavours intertwine with green apple nuances. The lighter expressions of Pinot Grigio as portrayed by Cape Schanck and Grace, both from the T’Gallant stable, feature green apple, pear skin and lime notes again with fresh acid. The Cape Schanck, produced from broader Victorian vineyards, can be

found for less than $20. The Grace, which is from Mornington Peninsula vineyards, has a touch more texture and a lovely mineral thread. Whilst everyone else is out there flashing their beach bodies I will be doing my bit to ensure that I do not impose a lycra-clad version of myself to the general populace. Instead I will be ensuring my body is well-hydrated with some of the above wines for a truly enjoyable summer. Cheers to that!

This is how we approach our coffee

75 Noosa Dve, Noosa junction 0423 865 627

175 Eumundi Rd Noosaville 0401 406 126 IN Noosa Magazine / Summer 2014/15 35

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IN SPIRING

Summer Sensations

As the mercury rises, it’s important to stay hydrated! Whether it’s a modern-day muddle or a trendy twist on an old classic, IN Noosa has sought out the cocktail concoctions to help you slip, slosh and slurp your way through hazy summer days!

Marble Bar Punch

Sunset in Jalisco

Zachary’s Thai Mule

Noosa River Sling

INGREDIENTS: 4 slices of cucumber 2 slices of lemon 2 slices of lime mint leaves 30ml of Pimms 30ml of Hendricks Gin Lots of ice Dry Ginger Ale

INGREDIENTS: 40 ml Tequila 20 ml Aperol 20 ml Lime Juice 40 ml Ruby Red Grapefruit Juice 10 ml Rosemary & Thyme Infused Agave Syrup Prosecco or Sparkling wine

INGREDIENTS: 30ml Captain Morgan’s Spiced Rum 20ml Domaine de Canton Ginger Liqueur 10ml House Infused Chilli Vodka Fresh Lime Torn Coriander Bundaberg Ginger Beer

INGREDIENTS: 15 ml Chambord 45 ml Gin 30 ml Cranberry Juice 60 ml Pineapple Juice 1 wedge lime

METHOD: Muddle cucumber, lemon, lime and mint. Add Pimms, gin, ice and shake well. Pour into a tall glass, and top with Dry Ginger Ale.

METHOD: Shake all ingredients (except Prosecco) and pour into a tall glass. Top with Prosecco and garnish with a grapefruit wedge and Rosemary or Thyme sprig.

METHOD: Muddle lime and coriander, add rum, ginger liqueur, and chilli vodka and shake with ice. Pour into glass and finish with Bundaberg Ginger Beer.

NOTE: To make the herb infused NOTE: To make a litre jug of punch for your next afternoon BBQ, triple all ingredients and top with Dry Ginger Ale.

MARBLE BAR BISTRO 40 Duke Street, Sunshine Beach Open daily 11.30am-late www.marblebarbistro.com

agave, place 1 part agave and 1 part water in a saucepan and add the rosemary and thyme. Bring to the boil and leave to cool completely. Strain and discard the herbs.

NOOSA BEACH HOUSE 16 Hastings Street Open daily 10.30am-10.30pm www.noosabeachhousepk.com.au

NOTE: Zachary’s delicious cocktails are perfectly priced between 4pm and 6pm. Great for an afternoon wind down for the budget conscious.

ZACHARY’S GOURMET PIZZA BAR Hastings Street, Gympie Tce, and Peregian Beach Open daily Midday - late www.zacharys.com.au

METHOD: Build in a tall glass, fill with ice, pour in chambord, gin, pineapple juice, cranberry juice, squeeze wedge of lime, top with soda. Garnish with wedge of lime. NOTE: This cocktail is best stirred and not shaken. You can also substitute the gin with vodka, although our preference at Noosa Boathouse for overall flavour is gin!

NOOSA BOATHOUSE Gympie Tce, Noosaville www.noosaboathouse.com.au

36 IN Noosa Magazine / Summer 2014/15

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IN TOXICATING

Sparkling Reds

With the festive season upon us, Tony Cox believes it’s time to talk turkey (and other things to enjoy with sparkling red). Here’s why...

31 *and some pretty awesome ciders, cocktails and wines as well but we couldn’t be bothered counting all of it…

NV Peter Rumball Shiraz

Features black fruits and a savoury edge enhanced by that explosion of vinous bubbles. These guys have been doing it since the 1890’s and have a pretty good grasp of what the game is about. They also release a big brother with 10 years’ age, currently 2004.

Comes from Coonawarra and features rich fruit whilst maintaining elegance. Peter only makes three wines, all being sparkling reds. Year in, year out he puts his money where his mouth is and that is invariably in a glass of sparkling red. He encourages everyone to do the same.

$20

NV Rockford Black Shiraz

NV Primo Estate Joseph

Is the benchmark for sparkling red wines. For anybody who has had the pleasure of reading Rocky O’Callaghan’s “Rockford Rag” they would identify with what these wines are all about - respect for those who have pioneered what we enjoy today. Having modelled this on the wines produced by Colin Preece if you get the opportunity to try one, grab it.

The only wine here not a straight Shiraz. It features very old reserve wines blended with Cabernet Merlot from the Primo Estate Moda with the tirage liqueur being aged fortified. The age of the reserve stock ensures a consistent but unique style.

$90

$25

$80

CRAFT

bottles of beer on the wall*

>

N

othing makes it seem quite like summer holidays as that flute filled with vibrant, effervescent red liquid topped with trademark frothy pink foam. That is the true essence of an Australian Christmas. Aldi might run some crazy TV ads, Jamie Oliver might stun us with a ’gorgeous’ ham but nothing beats our uniquely Australian drink when the ham and turkey is served and we settle in the next day to watch our cricketers do battle and we stuff ourselves all over again. Sparkling Shiraz in particular has been produced since the 1800’s in both the Great Western region of Victoria and the Barossa Valley in South Australia and like fortifieds are an unique part of our vinous history. Like Champagne, you start off by making a still base wine, in this instance red. This is then transferred to bottle, a little more yeast and a little more sugar is added. The yeast gobble up the sugar creating carbon dioxide. The carbon dioxide can’t escape the bottle so it goes back into solution awaiting that exquisite hiss of a cork being gently removed. All that carbon dioxide can now make a run for the exit gate producing a stunning stampede of bubbles – simple stuff.

NV Seppelt Original Sparkling Shiraz

3/255 Gympie Terrace - 07 5455 6540

www.fluxlounge.com.au

/FluxRestaurantLounge

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10

IN STYLE

Summer Fashion Trends

The beauty of Summer IN Noosa is that our lifestyle personifies Summer. Jacinta Richmond takes the Summer catwalk trends and bring them to you.

Copper Cuff by Charie Mac Design, $45, Coastal Artisans

Neon Xtreme Runway lipstick in Candy $38, www. kylies.com.au

Attic and Barn shift dress $275, Laila

NEON is easier

COPPER is

the new metal when it comes to jewellery or clothing and it highlights a tan to perfection.

STYLE TIP Combine two trends in one

THE SHIFT DRESS

says effortless chic for summer like nothing else. Wear it in neon, monochrome, mesh or a statement print.

]

Camilla swimsuit $299, Tangerine Beach

]

ONE PIECE SWIMSUITS are the new norm. When looking for a one-piece keep in mind not just your body shape and fit, consider the usability and versatility.

to wear in summer. Use as a hint of colour to an otherwise monochrome outfit, to highlight a colour in your statement print or safely with nail polish or lipstick.

Neon Xtreme Runway lipstick in Tangerine $38, www.kylies.com.au

Handkerchief Draped Dress from SUBvert $450 www.subvertonline.com

Nothing says summer or Noosa like CLASSIC WHITE. Modernise your wardrobe by using classic white in mesh (adding sport luxe and comfort while you are at it) or a modern cut to add pizzazz and flair. It will also work perfectly with your one-piece swimsuit as a skirt, pant or shift dress as an overthrow.

CRICOS Provider Code: 00219C

AD-140629_s2_NSA

IT’S YOUR TIME TO SHINE With a campus based right here in Noosa, CQUniversity offerss flexible and tailored learning that can help you reach for the stars. tars rss. At CQUniversity Australia, we can open up a whole universe of career possibilities. With a wide range of distance education options as well as a choice of on-campus degrees in creative enterprise, education, digital media and research, you can enjoy the benefits of local on-campus support and facilities no matter how you choose to study or what career path you follow. In fact, if you choose to study nursing, social work or teaching by distance, your study experience will be vastly enhanced thanks to on-campus clinical nursing laboratories and the University’s state-of-the-art research facilities.

TAFE AND UNIVERSITY QUALIFICATIONS

Explore the CQUniverse at cqu.edu.au today. 38 IN Noosa Magazine / Summer 2014/15

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JUNGLE is the print of the moment. Camouflage for an edgy take to green tropical styles. If you can hide amongst the palm trees in it, then you have found the perfect jungle print. Ideal for both men and women.

Virtue Poncho, $169, Laila

]

Camouflage scarf, Tres Belle

continues from spring. Mesh panels with luxe fabrics, boxy shapes and monochrome lightweight hoodies for when the ocean breeze picks up.

PINEAPPLES began their journey on garments last summer but they continue this season best as jewellery or quirky bed linen. Kirstin Ash Pineapple Ring, $79, Chloe & Grace

STYLE TIP Stack ‘em

TRAVEL is summer. To

the beach, the markets, or jetset style, you need a luxe carry all but one that isn’t too heavy. Simplicity and style that can carry over to autumn and winter but still enhances everything summer. Think statement prints with a dark background colour such as navy or grey or the classic leather tote that will only look better as it ages.

]

SPORT LUXE

SUMMER

TRENDS

Copper One-piece Shift Dress Neon Classic White Pineapples Statement Prints Sport Luxe Travel Jungle

] My Clectic Hand-stiched Tote with Heart, $340,Coastal Artisans

]

The STATEMENT PRINT continues from spring. Break last season’s suit into individual pieces and wear with flat sandals or loafers and a soft feminine top or your one piece swimsuit. There is a myriad of statement prints available from jungle to liberty to arty. It’s your choice.

STOCKISTS: Chloe & Grace, Noosaville 5449 7756, Noosa Heads 5449 2292. Coastal Artisans, Peregian Beach 0479 190 203. Laila, Noosa Heads 5455 3934. Tangerine Beach, Noosa Heads, 0429 919 888, Tewantin 5440 5557. Tres Belle Reclaimed Designer Boutique, Noosaville, 0400 210 342.

IN Noosa Magazine / Summer 2014/15 39

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IN SPIRED

Beachy

Keen

Colour and versatility is all you need to know for summer 2015. Whether lazing by the pool, strolling along the river or soaking up the rays beach-side, these top treats will add style and class from head to toe!

feet treats

Tan Sandals, Exclusively at Eliza’s Boutique, Hastings St

Specialising in only the finest handcrafted jewellery and clothing

The sand, the deck and the stone tiles are heating up so for earthy elegance select from Eliza’s range of fine leather sandals. Or get some bling on your feet with Sunshine Coast Design Awards Resort Winner and inaugural inductee to the Hall of Fame, Holster. Perfect for the pool, the beach, the yacht, the restaurant and the bar.

must read

Holidays by William McInnes $29.95, The River Read

Jelly Sandal available in a range of colours from Holster Noosa

Leather Jacket in Tangerine (Dutch), Black Top (Italian), Eliza’s

Italy - aqua suede jacket with cream crochet slip

forward trend

Noosa Marina Open 7 Days Phone 0408 544 281 www.noosastylz.com

Italian slim cut jeans

Eliza’s Boutique, Hastings St, will have you ready for the coming season with couture direct from Europe. The only Australian importer of these exclusive French and labels. gorgeous in printed pants

40 IN Noosa Magazine / Summer 2014/15

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ket e ck ),

IN SPIRED

dress it up

With the one-piece swimwear trend, look for pieces that can double as a stylish top. Slip a stylish kaftan over the top for easy impact. Look for one with embellishments, loads of colour and patterns that can also be worn as a sarong, dress, skirt or wrap.

Designer Fashion Reclaimed Boutique

Let your one piece double as a top by adding your favourite skirt or shorts. Duskii One Piece from Chloe & Grace

Embellished Kaftans, www.embellishedkaftans.aradium.com

think ahead

Stylish Headwear from Tres Belle, Noosaville

Hand-made Tribal Necklace, from Chloe & Grace

Hats are of course de rigueur. The more sun protection they provide the better and this season the wider the brim, the wider on trend you are. Think Amal Alamuddin when she married that guy George in Venice! Glamorous by the pool, on the beach, and most definitely at the cocktail bar.

Call in to see our ever changing array of designer fashions

bling it on

To turn day into night with instant style and no fuss, accessorise with bold jewellery. From glitz and glamour to tribal, there’s a statement to be made.

Saramai Dynasty “Transcend Ring” Surf Meets Southwest

Secrets Shhh Eternal Friendship sterling silver bracelet on black silk cord.

Secrets Shhh Statement Baguette ring available in 10CT white, yellow, or rose gold.

Virginie 0400 210 342 Amanda 0401 501 680 Mariana Designer bracelet from Pandanus Culture

Shop 2 & 3 203 Gympie Terrace Noosaville IN Noosa Magazine / Summer 2014/15 41

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IN

Fashion Festival wrap up As media partner for the Sunshine Coast Fashion Festival, IN Noosa Magazine was excited to get behind-the-scenes during the day and check out how a crazy ten hours of preparation turned into a red carpet fashion extravaganza showcasing the best Sunshine Coast labels alongside national and international brands. Arriving at Palmer Coolum Resort, the Pavilion was surrounded by luxury Renault cars, the red carpet and photo opportunities galore. Inside, the Trade Lounge offered the opportunity to purchase directly off the catwalk before garments hit the retailers. After all, a bit of retail therapy never hurt anyone! For all the action visit www.internationalfashionweek.com.au

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IN HERE IN STRAP GOES

Seahaven Resort, Hastings Street, NOOSA HEADS 0429 919 888 Noosa Marina, TEWANTIN 07 5440 5557 Carpenter Street, BRIGHTON (VIC)

Images: Paul Fletcher Photography Hair: by Leons Hair & La Biosthetique Make up: by Kylies Professional

www.tangerinebeachnoosa.com.au

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IN SPIRING

Get the Summer Glow from head to toe! Hair gets lighter, skin gets darker, clothes get less and nights get longer. Katrina Thorpe from Ikatan Spa and blogger for The Day Spa Oracle provides some easy ways to multi-task your hair and body care routine while making the most of the beach, pool and time with kids. Starting from the top to toes here are some quick tips and ideas for making the most of summer time maintenance routine.

Hair

Sun protection is essential and the number one anti-ageing product. You don’t have to walk around with a chemical concoction sunscreen or a white zinc face this summer as there are some amazing natural and organic mineral makeup skin care products available. These will give you a golden glow at the same time as protecting you from the sun. They are also healing, calming and good for your skin.

EARRINGS $180, BRACELETS $630 EACH, PENDANT $135, CHAIN $175.

Your locks always needs a conditioning treatment during summer, especially if you are in the pool or salt water. Look for a hair conditioning treatment that has solar protection and pop it in your hair before you head outdoors. The new summer hair styles are to pile your hair up high or slick it back so these products will help you to be right on trend.

Skin

Brilliance for a lifetime...

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SECRETS NOOSA - EXCITING NEW LOCATION 32 HASTINGS STREET, NOOSA HEADS PH: 07 5448 0177 EMAIL: NOOSA@SECRETS-SHHH.COM SYDNEY MELBOURNE BRISBANE PERTH GOLD COAST NOOSA ONLINE WWW.SECRETS-SHHH.COM E ST.

I N

N O OSA

Y EA R

2 0 0 0

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Be your own kind of beautiful Body

As much as we love the water it will take the moisture out of your skin and the natural body oils need replacing to prevent ageing. Most people use moisturiser which helps to hydrate the skin. However, skin is more surface-dry after being in the water so body oil is a far better solution to replenish dry skin. Body oils are best applied after a shower when your skin is damp as it absorbs better.You can always cocktail it with your moisturiser before applying. There are many nutritious oils on the market designed for the body to help repair, hydrate and restore skin.

Inside & out

You can’t beat dry body brushing to stimulate your lymphatics which helps with cellulite and fluid retention plus you’re also exfoliating your skin at the same time. The best time to dry body brush is before a shower. The basic rule of body brushing is towards your heart with very light stroking to be effective for the lymphatics. It is easy and quick to do and only takes a few minutes to do each day. Leave your brush handy and ready to use in the bathroom.

Touch up your toes

Summer time toes get seen, so there’s a quick easy way these days to pretty your toes with long lasting, quick drying beautiful colour polish like Vinylux a weekly polish that requires no base coat and has a flexible top coat to prevent chipped polish. Remember your feet work hard so give them a rub with some cream and put them up while you read the latest IN Noosa Magazine!

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IN DULGE

Summer Reads

As the weather heats up, it’s perfect time to laze by the pool, at the beach or under your favourite tree with a new book. The River Read’s Lucinda Timmins shares her picks for Summer’s hottest books. After huge success with his previous novel Two Brothers, Ben Elton is back with another historical page turner. Based in the period just before WWI, this is a story of an ex-soldier and celebrated adventurer who knows that a great and terrible war is coming. Brilliantly written and thoroughly researched, this is a story that you will find easy to finish and hard to forget.

Stella Sweeney is a married mum of two living in Dublin. When a series of dramatic events drastically alter the path of her life, Stella is left to ponder destiny, karma and real honest-to-god happiness. With engaging but real characters and a clever and surprising plot lines, The Woman Who Stole My Life will have you giggling while you weigh up the greater meaning of ‘it all’.

The Woman Who Stole My Life

Time and Time Again BEACH READABILITY

By Ben Elton RRP: $32.99 Random House

By Marian Keyes RRP: $29.99 Penguin

BEACH READABILITY

Decorate more than just your home this Summer

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.

HOME | FURNITURE | GIFTS

[

Corner Thomas St & Gympie Tce, Noosaville Phone (07) 5449 8883 | OPEN 7 DAYS

[

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

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reader’s GIVEAWAY

Revolution

IN Noosa Magazine and The River Read have two copies of The Woman Who Stole My Life to give away. For your chance to win, tell us whose life you would like to steal and why. Email your entry, including name and phone number to enquiries@theriverread.com.au

“We all know the system isn’t working. Our governments are corrupt and the opposing parties pointlessly similar. Our culture is filled with vacuity and pap, and we are told there’s nothing we can do: It’s just the way things are.” Comparative in style and tone to a Michael Moore film, Brand’s new book is a departure from his others, focusing on social, political, spiritual, and economic issues in the world. Fans will be relieved to know that his sense of humor and trademark ‘rants’ are still there though.

Longlisted for the Man Booker Prize 2014, Us is a story about marriage, family, love, life and travel. Laugh-out-loud funny, sad and thought provoking, it follows the Petersen family as they try to navigate their individual paths through a time of significant change for their family. If you liked Nicolls’ ‘One Day’ you will love this.

Us

BEACH READABILITY By Russell Brand RRP: $35.00 Random House

BEACH READABILITY By David Nicholls RRP: $29.99 Hachette

Tailored to every

blooming figure

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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.

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Wacoal, Bendon, Triumph, Berlei Personalised service, advice and fittings from your lingerie experts

(07) 5455 4070

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IN Noosa Magazine / Summer 2014/15 47

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IN THE RAW

La Cruces Envelope Cushion, $99, Surf Meets South West.

In the

raw

Get back to nature with these natural beauties!

Babanees Pegboard from $295. Available in a range of colours and sizes. Green Cathedral.

Woven cushion by Brenda Marshall, $30 from Coastal Artisans

Babanees Bench in Oak, from $450. Available in a range of colours and sizes. Green Cathedral. Large leather journal, $279, Surf Meets Southwest.

A thing of beauty is a joy forever

Otilly & Lewis Interior Design Service - Fabrics & Furnishings - Kids - Fashion

Shop 4/8 Grebe St, Peregian Beach QLD 4573 | (07) 5448 1524 | www.otillyandlewis.com.au | shop@otillyandlewis.com.au 48 IN Noosa Magazine / Summer 2014/15

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Linen Apron, available in a range of colours from Otilly & Lewis.

Summer Table Linen, available in a range of colours from Otilly & Lewis.

FSC Certified American Oak round tables, made to order, RZID.

Day Bed from $999. Custom sizes and upholstery options available, Green Cathedral.

Fall Platters in three sizes. Copper/Cobalt from $59, Coastal Artisans

STOCKISTS: Coastal Artisans, Peregian Beach 0479 190 203. Green Cathedral, Noosaville 0423 000 383. Otilly & Lewis, Peregian Beach 5448 1524. RZID, Noosaville 0413 793 749. Surf Meets Southwest, Noosaville 5474 2037.

N

NEW HASTINGS STREET STORE NOW OPEN

B a s s i k E • L E B L O N • a r m a d i L L O • m u r c h i s O N h u m E • T O s c a & P O L Ly • L O c a L a r T i s T s Shop 2, 5 Gibson Road NOOSAVILLE

P 07 5449 7756

susie@chloeandgrace.com.au

Shop 2, 9 Hastings Street NOOSA HEADS

P 07 5449 2292

www.chloeandgrace.com.au IN Noosa Magazine / Summer 2014/15 49

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IN SIGHT

Hot Property

With the property market heating up, Robyn French shares her top ten property styling tips to help you put your best foot forward.

G

etting ready to sell? Presentation of your property is the key factor to attracting a quick sale at the highest possible price. With buyers forming an opinion within the first 30 seconds, first impressions really do count. These top 10 Property Styling tips will have your property standing out from the crowd. 1.DE-CLUTTER Put those knick knacks and that well worn, albeit super comfy armchair into storage. De-personalise the space. Go through all your cupboards. The more minimal and light your home looks and feels, the easier it is for potential buyers to imagine their own furniture in the space. 2. PAINT Those grimy finger marks and dated coloured walls can make a property look tired and less appealing. Giving your walls a fresh lick of white paint will freshen up your home in the best possible way.

3. CLEAN Make your house sparkle and shine. Vacuum, dust, wipe and mop. This will make a huge difference to the look and feel of your home. If this hasn’t always been your forte you can always hire professionals to do the job for you. 4. CREATE ZONES Potential buyers cannot “see” the room if it is cluttered with furniture. Define your space make it clear what the room is for. Bedrooms sell houses, so clean out that junk room with the treadmill and put a bed in there. 5. NEUTRAL COLOURS Introducing this soft, natural palette through furniture and soft furnishings will make your home appear larger and lighter and maximize the appeal to a wider audience. 6. ACCESSORISE Invest in new furnishings – bed linen, cushions, throws and rugs. Replace outdated light fixtures. This will help make the house look modern and up-to-date.

7. LET THERE BE LIGHT Remove dated window treatments leaving windows bare where possible to maximise natural light and the room’s dimensions. Trim any trees that block the light from coming in. Make dark rooms appear lighter with mirrors. 8. CREATE AMBIENCE Help the buyer emotionally connect to your home. Fresh flowers are always a winner and soft lighting in the bedrooms creates atmosphere. While the soothing sounds of a water feature in the garden creates ambience.

Follow us

Collaborating to create Noosa’s newest showroom, with all the very best of indoor and outdoor living - Opening January -

Interiors

4 Rene Street, Noosaville. PHONE 5448 0250 www.cassidyandwhite.com.au www.outsidenoosa.com.au 50 IN Noosa Magazine / Summer 2014/15

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IN SIGHT

9. STREET APPEAL Buyers will do a drive by - so weed and mulch garden beds and install a new letterbox if needed. Clean driveways and paths with a high pressure hose. Keep driveways clear of cars.

Only 10% of buyers can visualize the potential of a home while 90% are not going to be able to look past the dirt, clutter and imperfections

INTERIOR DECORATING AND DESIGN

10. SECOND OPINION Walk around your property with a friend as if you were potential buyers. Ask for honest feedback on the presentation of your property. If it all seems too daunting consider hiring a Property Stylist to create the best possible outcome for your property.

COLOUR CONSULTATIONS AND PRODUCT SPECIFICATIONS

The way we live in our home is very different to the way it should be displayed for sale. Property styling will radically improve your home and ultimately increase your property’s value. Who knows – you may be so impressed with your home’s new look you may decide not to sell it after all.

Creativity welded into innovation

Based on the Sunshine Coast, Broadcroft Design specialise in creating new, innovative designs for both the commercial and residential sectors. From our garden art range to bespoke commission pieces, we offer personalised service and Australia-wide delivery.

Anything is possible... T: 5485 4420 M: 0488 426 392 E: broadcroftdesign@aapt.net.au W: www.broadcroftdesign.com IN Noosa Magazine / Summer 2014/15 51

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IN DUSTRIOUS

Wood Worshipper

From aircraft engineer to one of Noosa’s most celebrated craftsmen, Deb Caruso finds out the faith behind Green Cathedral.

W

hat’s almost as wonderful as the hand-crafted, sleek and sexy furniture at Green Cathedral is the blessed love story behind it. In the back blocks of Noosa’s industrial precinct is a place where people can go to worship wood, textiles and special pieces that come direct from the heart. There is a cult-like following coming from an appreciation of solid workmanship, an eye for detail and the ability to deliver stand-out pieces that are on-trend yet have a timeless elegance about them. This is also a love story – about faith in yourself, each other and the ability to create functional and stylish pieces from a humble piece of wood. Tim Scarce knew he wanted to carve out a future creating stylish and functional furniture after he went to a furniture restoration class with his mum when he was just 10 years old. It took several years before Tim actually

worked for himself making the kind of furniture he wanted to. Before that moment, he had worked as an aircraft engineer while still making furniture and surfboards on the side for family and friends. In 2009, Tim jumped out of the airline industry to start making custom-ordered furniture for local interior designers and design houses. Green Cathedral was born with the

Sally took out a personal loan to ‘buy’ Tim’s time for 2 weeks name inspired by Tim’s love of surfing as it refers to being inside the barrel of the wave. It is also a reference to the original green shed that Tim first began working in - which was naturally surrounded by lush green spaces. In 2011, Tim was joined in the business full time by his soon-to-be wife Sally who quickly recognised his potential after seeing Tim’s sketchbooks and designs. She recognised that Tim’s own style was very different to the commissioned pieces he was working on and in April 2012 Sally took out a personal loan to ‘buy’ Tim’s time for 2 weeks. She told him to “make me something that I can sell”. Tim made the first Babanees stool the next day and 2 days later it was selling from a local store in Hastings Street. From the Babanees stool the range has expanded to include a

KEITH HAMLYN

bench, table, floor lamp, bookshelf, pegboard, and the very popular Mini Range. Today Green Cathedral furniture employs three full-time furniture makers and along with Sal, Tim (and their three children who are regular visitors to the workshop) has moved from the backyard shed to a dedicated workshop and a separate Design Gallery in Noosa’s industrial precinct where the new designs are featured alongside artwork and homewares made by other local creatives. Green Cathedral has become a hub and creative art space for designers and artists to share their skills. On show alongside the furniture pieces are artworks, linens, textiles and homewares created by local artists. The space regularly hosts “Meet Make Creatre” after school children’s workshops and other creative events.

The Meet Make Create after school workshops revolve around the ongoing themes of print making, paper exploration, working with textiles and nurturing nature. There is also a special school holiday program designed to engage and educate the children in a fun environment. For more details visit www.meetmakecreate.com.au

M 0438 930 963 W KEITHHAMLYN.COM

PHOTOGRAPHY •�WEDDINGS • PORTRAITS

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100% designed and handcrafted in Noosa Stockists in Sydney, Melbourne, Adelaide, Hobart and Brisbane

www.greencathedral.com.au NOOSA DESIGN GALLERY 27 Rene Street, Noosaville, Queensland, 4566 Phone 5474 3411 furniture@greencathedral.com.au

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IN SIGHTFUL

After

Beach House Brilliance Clever design has breathed new life into this 1970’s beach house.

‘S

hearwater’ at Peregian Beach is a shining example of how clever architectural design and stylish new interiors can revitalise an old classic. The existing beach house, which the clients had owned for 20 years, was opened up and pared back to become one interconnected split level space. By deconstructing and opening existing walls, Bark Design Architects was able to reveal the structural essence of the building to capture ocean and dunal views and enhance its scale and character. This strategy also created an open connection to the kitchen and dining areas that overlook the sun-drenched swimming pool and outdoor entertainment areas. The upper timber deck is treated more like an outdoor room which is tuned to the environment with shutters and adjustable casement fins which direct breezes and filter sun and wind, depending on the coastal conditions. Making the house at home with its natural environment was achieved through Bark’s interior design service which used Australian Blackbutt timber tones and charcoal highlights. The end result is a clever reuse of an existing building redesigned to redefine the relationship of spaces within the home to create a feeling of openness and emphasise outdoor living and clever climate design through cross ventilation, maximising natural light and the use of sustainable materials. The transformation of a classic fibro and brick home embodies a simple coastal aesthetic that is understated and timeless. It shows the inherent sustainability in reimagining old buildings and spaces with new life and reusing the ‘bones’ to celebrate the existing character.

Before

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“We shape our buildings; thereafter they shape us.” Winston Churchill

Bark Design Studio, Noosa

If you want to understand the pleasure of enjoying a well-designed, functional and breathtaking space, look no further than Bark Design’s own award-winning studio. The ‘barefoot office’ is the perfect embodiment of Lindy and Steve’s commitment to designing for purpose and pleasure. From the moment you arrive, their desire to connect people to their environment through responsible design and the clever application of sustainable materials and climatic responsive architecture shines through. If you’d like to love the space you’re in, call the team at Bark Design on 5471 0340.

Architecture, Interiors and Project Management Services

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IN

Living the dream It is high and mighty, has a foot print touching the sand and as voyeur-hatted Helen Flanagan found out, its big personality shrieks of an insatiable joie de vivre.

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oosa and environs are playgrounds for the rich and famous but lesser mortals find its hedonistic lifestyle intoxicating. A beach house with-a-difference at Sunshine Beach, reflects the nuanced, easy living environment and perched like an eagle’s nest, its prized scene-stealing views are envied by the owners’ overseas visitors. In 1985 the dark brown beachside pole house was the first multi-level residence to be approved by Noosa Council. And the last. The highly respected restaurateurs bought the block and commissioned the visionary architect, Ian Mitchell to sidestep the conventional beach retreat concept and instead come up with a strikingly clever yet timeless design and of course maximise the spectacular Pacific Ocean views. This he did with outdoor terraces, flowing lines and curves hewn in Gympie timber by builder Alan Gymer. It was positioned to face north. Protected and the perfect aspect with ocean views from every room. Years later a reworked exterior painted in grey brought a new mood and a bleached beach look. The complete makeover included the front driveway and side of the house incorporating an infinity saltwater pool dipping in a spectacular fashion over the edge of the cliff, giving the illusion of melding with the ocean. The cabana, sun lounges and soft furnishings in pale grey and white are reminiscent of the Hamptons. There’s also

direct access to the beach while the iconic style continues indoors. The owners and many of their top chef friends have found the kitchen on the upper level much to their liking. The polished timber floors step down into the living room and outdoor terrace with its views to forever from the turquoise waters off the Caloundra headland in the south, stretching along glistening sand and dunes, north to Noosa. In-between look out for whales in season breaching, dolphins frolicking in the surf, hang gliders and sailboarders forming an interplay with surfers, beach walkers and at the southern end of Sunshine Beach, locals with their four-footers. Guests will be wowed with the two sumptuous bedrooms with beach views and decks downstairs and similarly upstairs in the huge and very special master suite. Sounds like seventh heaven? It is. “The Arakoon Crescent location is reminiscent of the best in the world but here it is in incomparable Sunshine Beach,” says Kate Cox from Richardson & Wrench who is also a big fan of the Hampton’s-style home. “It’s so private, right on the beach, has no strong winds and is wonderful for entertaining.” Co-selling agent Peter Butt agrees. “Having the beach as your back garden and Sunshine Beach shops and cafes just down the road, it is like a tailored suit. It fits perfectly, also it is well-priced and hard to beat.”

IMAGES: Anastasia Kariofyllidis / Queensland Homes

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IN

DETAILS: 34 Arakoon Crescent, Sunshine Beach 3 bedrooms, 4 bathrooms, 4 car Offers over $4m SELLING AGENTS: Kate Cox 0438 695 505 & Peter Butt 0412 714 406 www.rwnoosa.com.au

SURF’S UP IN NOOSA Market confidence has returned to Noosa, or ‘Toorak in shorts’ as it’s known by many. And when it comes to prices, you don’t need deep pockets, just a cruisy coastal attitude. The only north-facing beach on the east coast of Australia is regarded as a highly desired world-class destination yet recognised for its laid-back vibe and sophisticated cafe culture in equal parts. After floundering performances in recent years, the outlook for house prices and capital growth is on the up. Median prices in Noosa are up to one-third higher than the surrounding region, according to RP Data. A five-bedroom, five-bathroom waterfront home at 17 Witta Circle with no off-street parking remains amongst record-setting sales, fetching $7.6 million in April 2007. In July 2011, two apartments in Noosa’s Sandpiper were Co-principals Peter Butt, sold off-the-plan for a combined $14 million, and the third Jennifer Carr and was recently sold for its listed price. Shane McCauley Richardson and Wrench co-principal Peter Butt who sold the apartments says tides are finally turning in the chic holiday spot. “We are seeing the pendulum swing from an oversupply of available properties to sell,” he says “to a growing shortage of properties. Noosa is now in a market transition.” Peter is also ebullient about the Richardson & Wrench Holidays division, a unique marketing advantage. “The large holiday property portfolio has grown to approximately 250 holiday properties with tariffs from smart budget to absolute luxury. We service close to 80,000 guests every year, some come back every year. I think they get bitten by the “Noosa Bug” and return for the antidote. Last month we sold two major beachfront properties to guests who’d been renting from us for six and eight years. One paid $6m+ and the other $7m+. In November we sold properties from $320,000 all the way up the tree. I love the fact that no matter where you buy in Noosa you also get some of the best community assets in the world.” And who could blame them? It’s all about the ambience, beach and National Park. There’s a much more value-for-money balance than anywhere in the world. It is uniquely Noosa. www.rwnoosa.com.au

A New Gallery Store in Peregian Beach

Beautiful art and craft presented in a peaceful space with a minimal aesthetic Find us in the Oasis Laneway off Peregian Square 0479 190 203 info@coastalartisans.com.au coastalartisans.com.au

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IN

Arts Radar

There’s always new and innovative art on show in Noosa and around the region, whether it’s a group show, solo show or even a joint exhibition between two artists. Nina Shadforth shares what’s on her Arts Radar over summer. SYNCHRONICITY 6 DEC 2014 – 8 JAN 2015 Synchronicity will open on Saturday 6 December at 2pm showing a series of imaginative and innovative works on paper and canvas by popular local artists Tricia Bradford and Gabi Dick. The joint exhibition continues through until 8 January 2015. For more information: www.pomonaartgallery.com Old Pomona Railway Station Art Gallery. 10 Station Street, Pomona, Qld 4568. Open: 10am - 4pm weekdays and 10am - 2pm on Saturdays

Gabi Dick, ‘Bradshaws at Large’

Tricia Bradford, ‘Jack in the Treetops’

Lucy Connop, ‘Lifecycle’

Linda Perry, ‘Circles & Cycles 4’

CIRCLES & CYCLES 11 DEC 2014 – 24 JAN 2015 Mixed media works by local artist collective ArtMakers Noosa. An exhibition reflecting on the concept of Circles and Cycles that will transport you from the cycles of life and time to the nature of circles. For more information: www.noosa.qld.gov.au/ butter-factory-arts-centre. Butter Factory Arts Centre 10 Maple St, Cooroy. Open: 10am - 4pm weekdays and 10am - 12pm on Saturdays

DRIED, FRACTURED AND PARCHED

IMAGE: WILD HONEY PHOTOGRAPHY

11 FEB – 22 MAR 2015 Local emerging ceramicist, Lisa Brummel, investigates how naturally occurring events impact and transform the Australian landscape and its people. Using the raku process as a metaphor, she references these phenomena and the resulting aftermaths on the landscape: a dried, fractured and parched land that has been touched by drought, blackened by fire and devastated by flood. For more information: www.noosaregionalgallery.com Noosa Regional Gallery & Gallery Shop (Riverside) Pelican St, Tewantin. Open: 10am - 4pm Tuesday – Friday, 10am - 3pm on Saturdays and Sundays

Lisa Brummel, ‘Creation’.

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IN

Art Makers

IMAGE: WILD HONEY PHOTOGRAPHY

Who are ArtMakers Noosa you might ask?

From L – R: Ellen Vasiliauskas, Lane Sladovich, Beatrice Prost, Lucy Connop, Ellen Appleby, Linda Perry, Robyn Gill and Liana Volpe (absent: Carolyn & John Ritchie).

O

riginally formed in 2009 as a group of 12 Fine Arts graduates from what was the Noosa campus of Sunshine Coast TAFE, this collective banded together on a mission to ‘get their art out there’. They became a collective, which was an important move that enabled the artists to work not only in isolation as artists often do, but to work together as a group, sharing experiences, ideas and skills. ArtMakers Noosa currently consists of 10 dynamic artists: Ellen Appleby, Lucy Connop, Robyn Gill, Linda Perry, Beatrice Prost, Carolyn Ritchie and John Ritchie, Lane Sladovich, Ellen

UTOPIA 1 DEC 2014 – 31 JAN 2015 A contemporary Indigenous art exhibition exploring the strong connection to traditional country, customs and lore. The exhibition features acclaimed artists from the community of Utopia, Northern Territory: Kathleen and Gloria Petyarre, Jeannie Petyarre, Ann Price Petyarre, Evelyn Pultara and Betty Mbetyane. For more information: www.neogallery.net Neo Gallery, Coolum. Viewing: 07 5471 6175 (by appointment only)

Vasiliauskas and Liana Volpe. Working in a variety of media from ceramics and textiles, to painting and mixed media, they work together developing and creating bodies of work exploring various themes, culminating in a number of group exhibitions throughout the year. Circles and Cycles at the Butter Factory Arts Centre, Cooroy, will be their last exhibition for the year where works will be available for sale. You can meet members of ArtMakers Noosa at the Get Creative children’s workshop on Saturday 17 January 2015. This is a free event and sure to be fun for all the family.

BYO Art... POP-UP EXHIBITION & ARTIST GET TOGETHER FRIDAY 5 DEC 2014 – 18 JAN 2015 BYO Art (Bring Your Own Art), as the name implies, is open to Sunshine Coast artists and Friends of the Old Ambulance Station. Attend an art opening with a difference… bring your own art, install it and enjoy a celebration in the company of creative people. $5 entry. Contact: John Waldron: john@blueskyview.com.au For more information: www.facebook.com/OldAmbulanceStation The Old Ambulance Station 80 Howard St, Nambour.

A Puppet Project Ange Leech 26 November 2014 - 25 January 2015 A collection of stop animation film, sculptural works and puppets created by artist Ange Leech. Inspired by the remote desert and gold fields of WA. Ange Leech, Stop motion still image (detail), 2013. Image: Ange Leech.

In Depth Joanna Bone 12 February - 22 March 2015 Inspired by found objects from the seashore, glass artist Joanna Bone creates a sense of depth and layers which invite intimate observation and quiet contemplation. Joanna Bone, Urchin (detail), 2014, blown glass and cold worked, 17 x 19 x 19cm. Image: Aaron Micallef

Gallery and Gallery Shop opening times Tuesday to Friday 10am - 4pm Saturday & Sunday 10am - 3pm

Riverside, 9 Pelican Street, Tewantin Q 4565 07 5329 6145 | gallery@noosa.qld.gov.au www.noosaregionalgallery.com

Open: 10am, Wednesday to Friday

IN Noosa Magazine / Summer 2014/15 59

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IN

THE

barefoot

CORPORATE WARRIOR

Lazy Days or Life CV?

Paul Bird discovers the best way to tame your mind is to keep it busy – by planning your Life CV.

H

ow long do your lazy summer days last? Reading books around the pool or falling asleep on the beach after a swim, soft sand gently moulded around your body providing the perfect, comfy fit. A little kip in the afternoon? Maybe… If you are anything like me the low activity, annual recovery phase lasts two, maybe three days. Once the leftover Christmas pudding and trifle are gone the energy starts bubbling again, needing an outlet. And I don’t just mean energy of the physical type. The mind doesn’t power down just because you are not at work. In fact, left unoccupied it can turn its attention to all sorts of mischief. It needs exercise too. So while summer has that superficial lure of “down time” it isn’t really sustainable to just veg out for several weeks - in my humble opinion. Why not put this summer to good use and give the mind a focus for the future? Try moving above and beyond a New Year’s Resolution to lose a few kilos? A wise friend recently commented that at some stage in one’s life the “CV is complete”, that the frenetic, almost anxious grasping for new and more career highlights is just no longer required. Essentially, one has either arrived career-wise or has a very clear view of what the remainder of the career is likely to comprise. Her comment led me to reflect that while one’s career CV might be complete or clear, what about the Life CV? Basically, if you’re still alive, there is more to come, more to be written. I first came across the notion of creating a vision for my future about 10 years ago when a business mentor helped me scope out who I wanted to become as a person in the next five years

and how that might be achieved. It seemed a little ‘’touchy-feely” at the time but really began a train of thought which persists today. Ask yourself this question: Has today been lived to my core values? If you can answer yes to this question on most days then you are living the kind of life you want and being who you want to be. So what is the benefit of creating a Life CV? For one thing, a Life CV is not a Bucket List and it is much more than a tick-and-flick to-do list. While some looking back is necessary, it is really about looking ahead and using the notion of a Life CV to prompt you to

Lazy days = life CV plan – it’s not a bucket list! exert some control over how you spend your energy in the future. It’s about living life according to your values such that when you have become an “ex-parrot” and shuffled off this mortal coil (apologies to Monty Python), your eulogy is more about how you demonstrated your values through action rather than the more superficial, consumer-oriented “success” which seems to have attached itself, parasitically, to our notions of self. When I left my career, one of the first things I did was “facilitate” a strategic planning session with She Who Must be Consulted at all Times on all Matters (well, not all matters) to discuss what, not only I, but we, might like to add to our Life CV in the years ahead.

The meanderings of this session are not of interest to this column but suffice it to say that over two nights of cheese and red wine and using a white board, we came up with a pretty good set of values and the intentions which might flow from these in coming years. We now have an annual review of the plan to see what we achieved and what we did not, and why, and then set about creating a whole new set of intentions for the next 12 months. There are also some longer term ideas listed which give us a “vague-ish” direction rather than a hard-and-fast list of actions. While these are near-horizon or over-the-horizon intentions, they are all still linked to our value set. So after you’ve switched off the Christmas lights, switch on your brain and work on your Life CV. Long, lazy summer indeed! Visit www.innoosamagazine.com.au for Top Tips on how to approach your Life CV and give your questing mind something useful to do over the summer break lest it turn on itself.

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 during the past 25 years. Disclaimer: Paul Bird is not a psychologist, a life coach, financial or expert of any kind. His views are offered with the intention of making a positive contribution to your life.

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IN DEPTH

Spirit of the Biosphere

As the governing body of the Noosa Biosphere Reserve changes, Carolyn Beaton reflects on the solid foundations that will allow the “Spirit of the Biosphere” to live on.

M

onday 24 November 2014 saw the final curtain call for Noosa Biosphere Limited (NBL) following a year-long review of Noosa Biosphere Reserve management by Noosa Council. The last Annual General Meeting brought together many of the community volunteers who have played a part in this unique community-council partnership since its inception in 2008. Despite the finality, their focus was firmly on celebration, rather than commiseration. The Noosa Biosphere Reserve Operational Plan began with a blank page in 2008 and NBL, as the managing entity, drew on the talents, knowledge and aspirations of many individuals in the community with an interest in the notion of sustainability. Their task was to craft an innovative yet practical plan centred on grass-roots action. Collaboration and goodwill were core components of the NBL culture from the outset and the omnipresent ‘biosphere spirit’ was an asset that was often remarked upon by those who became involved. It endured despite the upheavals brought about by local politics, especially in

terms of amalgamation, and in the lead-up to eventual de-amalgamation. NBL worked hard promoting the UNESCOendorsed Biosphere Reserve through many local activities, events and partnerships that were all underpinned by the Biosphere Reserve principles of conservation, sustainable development, learning and community engagement. That is not to say that NBL didn’t have its critics at times – there were notable harsh ones whose views were unbending – but all who were committed to the cause were happy to let the organisation’s actions ultimately do the talking. There were many proud achievements as a result of ongoing support from Sunshine Coast Council, community partners and other collaborators. This, in turn, led to a growing reputation at a national and international level. One of NBL’s final undertakings was therefore somewhat fitting: a welcome opportunity to revisit some of these valued connections by co-hosting a meeting of Australian Biosphere Reserves and Representatives of the World Network of

Isabel Turner shares her thoughts on the Spirit of the Biosphere at the Biosphere Festival, 2014. Island and Coastal Biosphere Reserves in Noosa last month. Noosa Council is now taking steps to establish a new management entity, with the Noosa Biosphere Reserve Foundation Ltd and an associated Trust to be launched in early 2015. While a great deal is changing, many hope that the ‘biosphere spirit’ can be retained.

“A celebration of community and environment” Some of the highlights of the Noosa Biosphere Limited era: • The Noosa region was designated Queensland’s first Man and Biosphere (MaB) Reserve by UNESCO in September 2007, with NBL incorporated in December 2008;

• The annual Noosa Biosphere Art Prize was launched in 2012, with a particular focus on interdisciplinary work embracing art, science and technology to create living artworks;

• The first NBL Plan of Management was finalised in 2009. A comprehensive website and an educational DVD ‘Biosphere’, produced in co-operation with the Noosa Federation of the Arts, were launched soon after;

• The annual Dr Christy Fellows Student Prize was launched in 2012 to enhance the understanding of sustainability principles and foster creativity within the Noosa Biosphere Reserve;

Noosa Biosphere Reserve. NBL and Tourism Noosa each funded key areas of research; • The first State of the Biosphere Report Card was launched in 2013 to develop measures to monitor the health of the Noosa Biosphere Reserve through collaboration with community groups and other relevant organisations;

• An educational river cruise was developed with key partners in 2012. ‘Cruise Noosa Biosphere’ won the Healthy Waterways Sustainable Tourism Award in 2013;

• NBL supported the community to voice its views on matters challenging the values of the Biosphere through the preparation of several position papers and the hosting of community forums;

• The weekly ‘Voices of the Biosphere’ radio program was launched on 101.3 FM in 2011 to cover Biosphere-related news and activities;

• NBL hosted the Balance-Unbalance International Conference in 2013 in association with the Floating Land Festival. The event used art as a catalyst to explore intersections between nature, science, technology and society;

• NBL hosted many delegations of knowledge-seeking visitors from overseas, including many representatives from other Biosphere Reserves, and frequent student groups who wanted to learn about Noosa Biosphere Reserve and its management;

• The Noosa Climate Action Plan was launched in 2012 which included comprehensive community-developed adaptation actions and measures that addressed the impacts of climate change;

• A Working Group was established in partnership with Tourism Noosa and leading businesses and operators to examine opportunities for developing a sustainable tourism industry within the

• Partnerships were a core component of the way NBL engaged with the local community and 27 Partner organisations were formally recognised between 2011 and 2014.

• The Noosa Biosphere Festival was launched in September 2010 and became an annual event to celebrate the anniversary of Noosa becoming a Biosphere Reserve;

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nd

la

NOOSA RIVER AREA Noosa North Shore

D

UN

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The Noosa region was afforded Biosphere Reverve status by UNESCO in 2007.

Goat Island LA VEN

UE

NOOSA RIVER HILT ON

ROA D

DOONELLA LAKE

TCE

GYMPIE TERRACE

NOOSAVILLE

Keyser Island

Mt Coondoo

GIBSON ROAD

EUM UN

DI-N O

OSA

Mt Wolvi

NOOSA PARADE

Harry’s Hut

WEYBA RO AD

World-class multi-use Heritage Trails throughout the hinterland – walking, horse-riding and mountain bike riding.

R EL D HE W UR FO

PI

E

Noosa Biosphere Reserve contains two wetlands areas identified by the Commonwealth as of national importance Lake Weyba and Noosa River Wetlands.

Mt Pinbarren Mt Cooran

LOUIS BA Z Z O D

Cooran

Noosa Museum

Pomona

Boreen Point O ZZ

EH UC BR

Butter Factory

AY HW IG

OSA Y-NO COORO

Mt

Tea Tree Cooroy Bay

Tewantin National Park In 2008 the Queensland Government recognised Noosa as one of only four “Iconic Places” in the State.

Noosa National Park

AD

EU

Mt Eerwah

Eumundi

ND MU

SA OO I-N

RO

HI NE CO AS

TM OT OR W

AY

NOOSAVILLE

DE ARA A P NOOS

NOOSA DRIVE

O

AS

OS

NO

D UN

Lake Weyba

NS

h

T

NOOSA HEADS

Sunshine Reefs

ROAD

Beac

STREE

Noosa National Park

Noosa River

SU

Main

Noosa Heads

Tewantin National Park Tewantin

Little Cove

HASTINGS

Jew Shoal

D R IVE

Lake Mt Macdonald Tinbeerwah

LAGUNA BAY

Noosa Spit

Noosa Main Beach is one of only a few north-facing beaches on Australia’s east coast.

Little Hall’s Reef

Lake Cooroibah

N

R LAKE MACDONALD D

North Head

NOOSA RIVER

Hall’s Reef

IN

ON

NOOSA HEADS AREA Breeding ground for Migratory Birds

Teewah

IVE DR

There are more than 450 kms of public bikeways and walking paths throughout the Noosa Biosphere Reserve.

Botanic Gardens

Yurol State Forest Library

Cooroy

Teewah Coloured Sands

Noosa River is the only river system in Australia that has its entire upper catchment protected in National Park.

McK

King of the Mountain

44% of all Australia’s birdlife diversity resides within the Noosa Biosphere.

E RIV

Yurol State Forest

Tewantin National Park

Mill Point

Elanda Point

Tewantin National Ringtail State Ringtail Park Forest State Forest

Mt Cooroora

Noosa Biosphere Reserve contains the largest riverine seagrass beds in South-East Queensland.

Lake Cootharaba

ROAD

Woondum National Park

KINMOND CREEK

Kin Kin

LOU IS B A

N KI

M GY

Noosa Everglades

IVE

Noosa Biosphere Reserve is home to 1,365 species of plants and over 700 native animals. At least 49 species are internationally significant.

D

K IN

RO A

60 different regional ecosystems have been identified within Noosa Biosphere Reserve.

Great Sandy National Park

Cooloola Sandpatch

DAVID LOW WAY

RIA

WEYBA RO AD

MO

REEF STREET

ME

SA

O NO

RIVE

e

Sh

BEACH FOUR W HEE LD

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Noosa Hill

Noosa National Park

Peregian Beach

NOOSA JUNCTION

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