I’M YOURS, TAKE ME!
A MAGAZINE TO CAPTURE THE SPIRIT OF OUR PEOPLE AND ESSENCE OF OUR PLACE ISSUE 03 Autumn 2015
Nature’s Palette INSPIRED CREATIVITY
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Editor’s note As we stumble out of the summer haze that was long hot days punctuated by refreshing rain, the whole town breathes a collective sigh of relief. We might love the buzz and benefits that the visitors bring but as the weather calms down and cools down, it’s time for the locals to reclaim the beach, the streets and the restaurants to celebrate the space in which we live. Out of beauty comes brilliance and in this edition we celebrate the artists and locals that thrive in this environment – those who are inspired to create everyday items that capture the essence of Noosa. Whether it is a hand-shaped plate, handgrown produce or home-spun fabric, there is something about the area that inspires creativity. After a hectic start to the year, it’s time to slow down, appreciate what we have and find our own inspiration. Enjoy!
FIND US #innoosa
Matt Golinski FOOD
Matt Golinski is a highly regarded Australian 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 the Gympie region.
Tony has spent the last 20 years in the wine and restaurant business finding 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 Noosa Wine Cellar at the Sheraton. Tony regularly suffers separation anxiety from his cellar which remains in Melbourne.
Nina Shadforth 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.
Helen Flanagan LIFESTYLE
Carolyn Beaton ENVIRONMENT
Noosa’s charisma finally inveigled Helen Flanagan’s manic corporate world and for 24 years, it has cast a spell over the Noosaphile who abides by the motto Live Laugh 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, and koalas in particular. As a writer, Carolyn enjoys meeting our region’s quiet achievers, exploring our sense of place and how we connect our homes and lives to nature.
Erin has been working in the fitness industry for the past 10 years and spends her days encouraging people to maintain a healthy, active lifestyle with her personal training and specialised fitness classes. She has a reputation amongst her clients for being ‘The Smiling Assassin!’
Nugget & Al
Nathan ‘Nugget’ Dell is a well-known local boy. If you didn’t go to school or Uni with him, you have almost certainly, surfed with him or played cricket or rugby against him. He has worked in the media for15 years, including presenting Zinc’s breakfast program with Al Doblo for over six years. Al has been on radio for as long as he cares to remember. He has a special love for Noosa, having helped set up its first FM radio station, which is now known as Zinc 96.
Meghin is a former neuroscience researcher who wanted something a little less exciting and decided to fly the nest so see the world. Originally from the USA, she has a passion for travelling and experiencing different cultures, a keen eye for light and photography and a love for good design. She believes having a supportive and interconnected local creative community can make all the difference.
An experienced Horticulturist, Organic Gardener, Horticultural Therapist, Consultant and Educator, Cath has a great passion for growing fresh, organic food and enjoying it with family and friends. She is also focused and passionate about helping others to live a sustainable and healthy lifestyle and connecting with the earth.
advertise with WINTER DEADLINES: Bookings close: Friday 1st May 2015 Art Deadline: Friday 8th May 2015
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I’M YO UR
A MAG AZINE CAPTURE TO OF OUR THE SPIRIT ESSENCE PEOPLE AND OF OUR PLACE ISSUE 03 Autumn 2015
The Team JASMIN BOYD /ADVERTISING As the former President of Sunshine Beach Surf Club and Noosa Biosphereâ€™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.
META GEORGESON /FEATURES Meta has been working in publicity and media sales for 25 years and brings a wealth of knowledge to our team. As a long-time resident, most local businesses have worked with Meta and know her commitment to fresh ideas and servicing clients. She has helped many local organisations with PR for fundraising events and, with two beautiful children in tow, is dedicated to her community.
ISOBEL COLEMAN /SUB-EDITOR & CONTRIBUTOR A veteran of the media industry in the UK and Australia, Isobel has been involved with and launched several Noosa publications over the past 14 years. She also runs her own media agency, providing marketing and PR, social media management, freelance writing and editing. Currently renovating a vintage houseboat, she is loving life on Noosa River.
The new palette to tempt your palate.
KEITH HAMLYN /PHOTOS Keith has been a local photographer for the past 10 years, having owned his own gallery and running the much loved photo blog fotos in Noosa (fiN). He co-owns Tin Box Studios and is a perfect go-to eye for capturing the people, places and products IN Noosa.
LED DESIGN /DESIGN
For a decade Paul Sheavils and the team at Led Design in Noosaville have been providing creative direction, marketing strategy, graphic design and web design for brands across Australia. Led Design specialise in implementing a visual language to best communicate while creating a unique creative edge. Thanks to Andrea Prasser, Isabelle Steiner and AndrĂŠ Eberle for their contribution to this edition. Enjoy!
IN Noosa Magazine
Noosa faves join The United Nations.
46 INSIGHT 14
Discover the secrets to business resilience.
Workshops to unleash your inner artist.
IN SEASON 26 Autumnâ€™s freshest produce and inspiring recipes.
Responsible fashion with a passion.
IN DULGE 48 Regroup, retreat and recharge for the cooler months.
EDITOR/PUBLISHER: Deb Caruso, email@example.com PUBLISHER: Paul Bird ADVERTISING ENQUIRIES: Jasmin Boyd, 0406 658 640, firstname.lastname@example.org; Meta Georgeson, 0414 549 741, email@example.com EDITORIAL SUBMISSIONS: firstname.lastname@example.org PHOTOGRAPHER: Keith Hamlyn, 0438 930 963 email@example.com, www.keithhamlyn.com. www.tinboxstudios.com.au GRAPHIC DESIGNERS: LED Design, Paul Sheavils, www.leddesign.com.au. DISTRIBUTION ENQUIRIES: firstname.lastname@example.org PO Box 542, Noosa Heads Q 4567 www.innoosamagazine.com.au
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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, IN Noosa Magazine is also exclusively placed in the rooms of RW Noosa and Accom Noosa prestige holiday accommodation outlets. 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.
COVER IMAGE: Supplied by Kim Wallace, www.kwceramics.com.au
Slow and Spicy Event: Slow Food Lunch at Garnisha Slow Food Noosa celebrated Terra Madre (Mother Earth) Day with a hot summer lunch at Garnisha Spice Farm. Former head chef at Fratellini and Dukes Burger Bar, Jared Jannides, dished up a three-course feast using local ingredients inspired by the fresh flavours of Garnisha Spice Farm. Guests were treated to a tour of the farm and everyone left with a full belly and a bottle of Garnisha curry paste - Hot Hot Hot!
Botanical Bliss Event: Botanics Exhibition at Coastal Artisans Artists and art-lovers gathered at Coastal Artisans for the opening of their first in-store exhibition featuring a variety of works from 12 artists. The ‘Botanics’ exhibition explored the theme with pieces inspired by nature and interpreted through a variety of mediums – from jewellery to ceramics, paintings and basket-weaving. Great to see so many local artists producing such stunning works - naturally!
Taste of Art Event: Taste of Art at Noosa Regional Gallery Friends of Noosa Regional Gallery hosted their fourth annual ‘Taste of Art’ designed to showcase a rich array of local artists’ diverse creations and talent. Local artist and 2014 Archibald finalist Jandamarra Cadd was on hand as guest speaker for the official launch. The exhibition runs until March 22.
Want more? visit www.innoosamagazine.com.au for more social pics and the latest events. IN Noosa Magazine
Lofty Summer! Event: IN Noosa Magazine’s Summer edition at The Loft IN Noosa Magazine supporters enjoyed a summer evening at The Loft in Sunshine Beach to celebrate the launch of its summer edition with sizzling music from Roland West, American BBQ-style food from Bordertown BBQ and washed down with French fizz.
Surf 's Up Event: Surf Meets Southwest Twilight Shopping It was retail therapy washed down in style with cold bubbly, cool tunes and a chilled vibe at Surf Meets Southwest’s Twilight Shopping event. The store was filled with pockets of inspiration and must-have fashion and homewares. Local songstress Taylor Moss kept the energy flowing as guests mingled and drooled over the latest looks – some with up to 25 percent off!
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Mountain Man Carolyn Beaton catches up with a man who craves the high life, regardless of age.
on Nissen has set himself a personal challenge, the enormity of which only a few of us mortals can conceive of. It’s his wish to conquer Everest. In April. Just days after his 70th birthday. But it’s not a bolt out of the blue. A graduate of the Royal Military College, Duntroon, Ron saw active duty in Vietnam, before launching into a flight career in business, holding executive positions with
as most of us know it. He mentions casually that a few years back he trekked to Base Camp 2 at Everest - “not as part of a group” - downplaying that outing as a kind of ‘suck-it-and-see’ experience. “This set in my mind the idea to go back and reach the peak,” says Ron matter-of-factly. There have been some significant stepping stones in the lead-up to his return to Everest, and a stand-out was a climb of Mt Vinson – Antarctica’s highest mountain - in January 2014. Three
“…the ever-present danger for every climber is being too slow and the oxygen running out ” multi-national telecommunications companies. Today he is a local of Black Mountain, a happy husband and co-curator of his and wife Varina’s 10-acre property. Ron’s continued interest in hi-tech keeps him active in a consulting role and as a hopeful investor in start-ups. Ron had always been physically active during his service career and took up rock climbing, which in turn led to trekking. But not
weeks in Antarctica forged new friendships, inspiring conversations and thereafter the idea to return to Everest gained serious momentum. By October last year his self-styled training program was in full swing – climbing Mt Cooroora three times a week, four circuits with each visit - plus twice-weekly workouts at the gym. The ascent and descent of Everest is expected to take three days. Ron is prepared
to be in Nepal for eight weeks until the timing is right. When they set out, Ron and his group will carry personal oxygen supplies. Ron says the ever-present danger for every climber is being too slow and the oxygen running out. He knows Everest’s history and it’s not pretty. As our interview draws to a close, a passer-by trips on a bollard and falls to the ground in front of us and a row of other diners. Ron jumps up immediately and is first to assist the dazed man, who clearly fell heavily. I hope that Everest, as tough as she is, will again enchant this Noosa man who is possessed of a quiet drive and determination and is, most of all, a gentleman.
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IN Noosa Magazine
It’s out with the old and in with the authentic as restaurants turn the tables on traditional china dinner settings. Deb Caruso finds out why.
t seems the move towards real, authentic and local food now also applies to the wares it is served on. The days of stark white plates, bowls and platters are seemingly over as an increasing number of restaurants look to local ceramicists and potters to create a more authentic and individualised way to encapsulate the farm-to-fork experience. Executive Chef to the Noosa Food & Wine Festival and Berardo’s Restaurant & Bar, Timothy Montgomery, introduced the concept of ‘plating up’ with local ceramics at last year’s Festival. He collaborated with Kim Wallace from KW Ceramics to provide the visiting and local chefs with handmade dinnerware for key events.
look beautiful because the pottery provides the perfect palette.” Tim said from a chef’s perspective, using handmade ceramics wasn’t quite as important as using local produce but when you use a local artist, the whole expression of your region and what you are doing through your food can be expressed. “For me, that is especially important from a regional level, where the whole experience can be delivered to give people a taste of what the area is about,” he said.
Executive Chef at Rickys River Bar and Restaurant and Wood Fire Grill Braden White said chefs were definitely getting more creative with the canvas the food sits on. “For me, the decision to use ceramics was natural,” he said. “Kim is a local artist and her ceramics have a beautiful, textured, organic feel with the colour palette inspired by the river.”
“Gone are the days where people are serving food only on white plates – that will probably come back – but it’s great to have a choice. We still have white plates but we also
“…every piece is different and reflects the care and attention of the creator.”
For Kim this led to increased exposure, including a consignment from Aria Restaurant in Sydney, which she described as a “pinch myself moment”. “After the Festival, chefs started finding me which was amazing,” she said. “When I received the request from Aria and then its sister company, Opera Bar, I started to realise that there was a change coming. “There is a big movement towards organic, slow food and home-grown real food and I think the ceramics fit in with that. “When you are creating a meal from scratch to put it on a nice white plate is nothing compared to putting it on a plate that has the brushstrokes, finger marks – the maker’s mark – you don’t even need to make the food
have beautiful ceramics and we even serve some dishes on wood. It all adds to the experience” Amanda Capurso from Locale said they used ceramics from the moment they opened in 2013. “Handmade ceramics have a different warmth and character to regular massproduced crockery,” she said. “We feel they add a more authentic feel to the presentation of the food which is a great subliminal message. “The range of colours and textures is also great for the chefs as they can create combinations that really highlight the colours of their amazing produce.”
This isn’t an isolated movement with New York’s Wall Street Journal recently reporting that: “restaurateurs were updating their tabletops, replacing the clean white porcelain dishes that were once a hallmark of fine dining with a new rustic look; chefs were converted with the belief that farm fare ‘pops when served on handmade glazed ceramic’; and customers were looking for ways to bring a farm-to-table feel to their own dining tables with many trying to purchase the dishes directly from the restaurants”. (‘The Latest Farm-to-Table Trend: Rustic Tableware’. Wall Street Journal, 30 September 2014).
Kim Wallace Ceramics; Pebble Bowls Photo by Karina Sharpe IN Noosa Magazine
IN DIVIDUAL Rickys River Bar and Restaurant
was that they contained the idea of human endeavour, a link with other people not with factories or corporations. “Most people haven’t lost touch with this concept when it comes to food,” she said. “A home cooked meal is still the epitome of good, nourishing food for the body and soul.
It’s not just chefs that love the artistic palette for the palate. Adrian from AJ Hairdressing in Sunshine Beach features Kim Wallace Ceramics to provide tea, coffee and refreshments to his clients. “For us, it’s part of enhancing the salon experience and reinforcing and reflecting the things that are important to our clients – creating an individual look and handcrafting items of beauty,” he said. Local potter Elke Lucas said hand-made ceramic tableware had a sense of earth and you could almost feel the connection with where the clay came from. “Each item is made by the artist’s hand, original and unique with slight variations to remind us that it was made with love by another human being,” she said. “As we’re all getting a bit more aware of the food we eat, where it comes from and what it looks like, we also want to put the food that had so much thought go into it, onto a plate that is worthy of just as much contemplation.” Local artist and President of the Australian Ceramics Association Shannon Garson agrees saying the privilege of using handmade pots
“In this world of fast food, the handmade plate represents an investment in individualism, an aesthetic that values patience and celebrates humanity in objects.” “Food symbolises many things in our lives and Nana’s milk jug or favourite teacup becomes a part of the love and rituals of communication in these relationships,” Shannon said. “What other form of art is so intimately involved in the minutiae of life?”
Kim Wallace Ceramics; Stone on natural Plates
Kim said that the love of ceramics wasn’t just for restaurants and that for consumers it could become like an art collection with people acquiring pieces that they could be proud of. Kim’s advice for people wanting to change over to ceramics was to start mixing in pieces with what they already have. “There’s nothing wrong with white dinnerware,” she said. “You don’t need to throw it all out tomorrow. Just start investing in pieces that you love and if you develop a certain theme such as colour or particular patterns, it’s okay to mix it up and buy pieces from different artists. It doesn’t have to match and that’s the beauty of it.”
Kim Wallace Ceramics; Pebble Bowls Photo by Karina Sharpe
As Shannon says, “we are all products of our environment and every thumbprint on a blob of clay is a record of that”.
Kim Wallace Ceramics; Raku Plates Elke Lucas
CERAMIC CARE Ceramics are made for everyday use however the following tips will help increase the life of your precious pieces: • They should be oven and dishwasher safe, however ceramics with gold or metal trims should be hand-washed. Avoid microwave ovens. • Avoid sudden temperature changes (for example from the oven to a cold benchtop) which may cause thermal shock which can result in the piece cracking. • To prevent glaze scratches, avoid using sharp objects and consider storing your ceramics in plate racks or with a soft cloth between each piece. • Avoid contact with staining foods or liquids on unglazed surfaces. Look for ceramics that are made using Australian, non-toxic, food-safe clays and glazes. Variations and irregularities occur in size, shape, colour & glaze – this is what makes them one-of-a-kind. Your ceramicist is the best person to provide you with the information you need to know.
Setting the Table I Leading ceramicists will lay out their finest handcrafted tableware as part of a local exhibition that celebrates ceramics. IN Noosa Magazine, talks to local ceramicist and curator of TABLE, Elke Lucas.
first learned pottery many years ago in England when I married into a potter’s family. I fell in love with the craft immediately and worked in the family pottery business for three years before we emigrated to New Zealand. For nearly 10 years I didn’t work with clay but a couple of years back I felt a real need to go back to it and started up my own ceramics studio here on the Sunshine Coast. I finally got to work with porcelain a clay I’ve always wanted to work with and I found it suited my style very well.
Each ceramic piece is made by hand either on a potter’s wheel or shaped by hand. The piece then has to dry, go through a bisque firing, then be glazed and go through a glaze firing that goes up to a temperature of nearly 1300˚C. Each stage has its time and process and all along the way there are things that can affect the outcome of the piece - from the preparation of the clay at the first stage to the drying speed and the many quirks of the kiln oven. No two pieces are ever completely the same when they are made by hand and that’s what makes them so special! There is such a hunger in people to go back to basics and work with their hands again. Crafts of all kinds are having a real revival and ceramics is just one of the many things that gives you a chance to connect with the earth, do something productive and creative with your hands, have fun and explore new things. Creating something unique and beautiful provides balance to our busy, stressful lives!
UPCOMING EXHIBITION Elke is a partner in Coastal Artisans, a retail space providing artists with the chance to showcase and sell their work direct to the customer. She has commissioned her favourite ceramic artists to join her in presenting ‘Table’ – a showcase of different ceramic techniques and materials presented as a tablesetting by each artist. All sets will be available to order at the exhibition which will run from 12-24 May. Some of the artists who will feature at the exhibition include: Shannon Garson (Maleny) Kim Wallace (Tinbeerwah) Elke Lucas (Marcus Beach) Susan Simonini (Gold Coast) Sarah Schembri (Melbourne) Mina Graham (Daylesford) There will also be a range of work that will complement the tableware such as handmade napkins, table runners, aprons etc. to make the settings complete. For further info contact:
Napiery by Brenda Marshall, Treetomato
IN Noosa Magazine
Elke Lucas firstname.lastname@example.org Phone: 0435 622 369
The road to discovery
In an industry that is subject to so many external pressures, it is rare to find a business that has not only survived but thrived during tough times. Deb Caruso discovers the secret behind building a sustainable business.
n Noosa, the tourism industry is particularly vulnerable to external factors that can have a negative effect on business – bad weather, global financial issues, terrorist threats – the list goes on. In an area that is heavily reliant on Tourism as one of its main sources of income, stability in the market is important for the entire community. One local business that has gone from strength-to-strength in the past decade is The Discovery Group, a privately-owned company specialising in providing water and landbased experiences in the Noosa Everglades and on Fraser Island.
“There are also significant environmental benefits to operating tours through one central business,” he said. “There used to be four to six different tour boats on Noosa River daily and now we run one, maybe two.” In three years the business went from having three staff offering 4WD day trips to Fraser Island to more than 20 staff with four boats and six Landcruisers, which were soon replaced by 20-seater buses. Today, the Discovery Group operates four buses with
buses and phased out the 4WDs which allowed us to operate more efficiently; we entered and won the Tourism Awards; and we secured game-changing contracts with the biggest commercial touring companies in Australia – Contiki Tours, AAT Kings Group and Top Deck Travel. “The three biggest commercial tour companies in Australia were now promoting the Noosa Everglades and positioning Noosa as the launch pad for Fraser Island to the
From a husband-and-wife team operating from under their house in 2005 to one of Noosa’s most awarded and recognised businesses, Group Managing Director Wade Batty, believes a strong business model and the ability to understand market demand had been integral to their success. “When we first started out, we were like most start-up businesses,” he says. “I had not long returned from a life-changing trip around Australia and chose to live in Noosa because we truly believed this was the best place in the country. “We climbed Ayers Rock, cruised Kakadu and slept under the stars on Fraser Island. “It was wild, I wore out three pairs of thongs in a year just experiencing everything and that inspired me to want to share what I had discovered with others.” Those thongs are now framed alongside a map of Australia with the journey marked in pen as a constant reminder of the experience. A builder by trade, Wade worked on Stage One and Two of Viridian before the opportunity came to purchase Suncoast Safaris and realise his dream of building a local tour company. Adding other existing businesses then allowed him to quickly grow, while reducing competition.
Noosa Everglades IN Noosa Magazine
Lake McKenzie, Fraser Island
capacity for more than 90 passengers. Opening a bookings office on Noosa River was another critical move. “We started to feel like, and operate like, a serious business and saw the potential for national and international growth, particularly with the Everglades,” Wade says. “We were just reaching our potential when the Global Financial Crisis (GFC) came to town. Overnight, the tourism industry came to a standstill as the superannuation-funded retirees disappeared.” Five years of torment spearheaded by the GFC, the recession, and successive recordbreaking floods and consecutive soggy summers, crippled many tourist operators. It was during this tumultuous time that The Discovery Group made some of its smartest business decisions. “We continued with our plan to invest in
Maheno Shipwreck, Fraser Island 14
local, national and international markets. Those contracts bring thousands of visitors and millions of dollars to the community,” Wade says. “The benefits extend to accommodation businesses, restaurants and cafes, even retail. “We also stepped up our focus on the Everglades and started targeting the youth market,” he says. In 2008, The Discovery Group won the Queensland and Australian Tourism Award for Best Tour Operator. This was backed up in 2009 and 2010, when they won the state award again and entered the Hall of Fame. Eco-certification in Advanced Ecotourism followed and with it came confidence to move forward with plans to target the international and national markets more aggressively. In 2011 James Kendall came on board to focus on the national market. “Everyone else was declining but we were growing
“There are significant environmental benefits to operating tours through one central business.” Wade Batty and James Kendall
because our product delivery made sense we’re close to a source market of Brisbane with international flights; we’re close to the Sunshine Coast Airport; and we have what we call the ‘beach highway’ where you can access Noosa to Fraser Island in one-and-aquarter hours,” Wade says. The booking office has recently been refurbished and reopened as The Jetty, a commercial marina berth and community portal with a café, tour sales and an on-site
photographic exhibition space. “The future is going to be about solidifying and developing our distribution in key markets,” says Wade. The company provides more than 1000 departures a year with experiences starting at $75 for a half-day cruise to the Noosa Everglades, through to $395 for a private cabin twin-share overnight experience in The Discovery Group’s resort on Fraser Island.
• Be aware of market changes
The feedback has been overwhelming – one American tourist returned from the three-day trip only to turn around and book it again!
• Look after your staff, invest in training and encourage multi-skilling; plan for the slow times
“People have such an emotional reaction to the Everglades in particular - it stays with them,” Wade says. “I think that’s because it’s an unknown so it exceeds expectations and ecologically it’s just so stunning.
TOP TIPS FOR BUSINESS SURVIVAL
“We’ve started small and built the business on-the-ground. Our kids go to school here and we’re here for the long haul.”
• Respond to changes in the market, develop products to suit them • Don’t be afraid to seek out new markets
• If you don’t love it, don’t do it • Enter awards because just the application process is a valuable exercise • Respect the environment For the full story visit www.innoosamagazine.com.au
Noosa catches national wave Noosa Heads is one of Australia’s much-loved and iconic surf destinations with a rich surf heritage recognised around the world. It is also now an accredited National Surfing Reserve. Deb Caruso discovers what that actually means.
n December 2013 representatives from key groups associated with the beaches of Noosa Heads jumped on board the push to have the area’s five surf breaks recognised as a National Surfing Reserve (NSR). A Local Steering Committee was formed under the auspices of local and state governments with Phil Jarratt, director and founder of the famed Noosa Festival of Surfing, as Chairman. The participating groups - including Noosa Malibu Club, Noosa Heads Surf Life Saving Club, Noosa Boardriders, Noosa Shire Council, Noosa Parks Association, Tourism Noosa and Sunshine Coast Sports Federation - mobilised quickly to consult with stakeholders and garner a petition as part of the 2014 Noosa Festival of Surfing. The reserve is positioned between Noosa River mouth and north Sunshine Beach and includes all of Noosa’s iconic point breaks around the National Park. Phil said the primary purpose of the reserve was recognition of world-class breaks and local surf heritage as a means of protecting it for the future. “The process has been challenging but the benefits have been worth it,” he said. “Not only has Noosa Heads now been named as the 19th NSR in Australia but the unification of groups who previously may have had competing interests has been great. “We are all allies in this quest and that has
led to collaborations and improved relationships outside of NSR.” As part of the nomination process, the Noosa National Surfing Reserve Committee was required to produce a ‘dedication booklet’ and DVD about the area. “NSR status is normally provided to individual surf breaks but with Noosa having five breaks in the one area, a booklet wasn’t going to cut it,” Phil said. The result is a stunning 88-page coffee table-style book capturing the history of the Noosa surfing community with photos to support. The title, A Cup of Tea with God, comes from surfing folklore that this phrase was used to describe the experience of surfing one of Noosa’s legendary surf breaks. Fortunately, Phil’s love of surf and Noosa and his own publishing career means that for the past 20 years, he has been digging into archives seeking out photos of the area. “Noosa Library was fantastic and I called on my connections to old-time surf photographers to open up their vaults.” Phil said that sadly there was a big gap in images that captured indigenous beach culture and called on anyone who may have photographs to come forward. While the NSR status could provide a marketing edge for national and global tourism, Phil admits locals may have a love-hate relationship with it.
WHAT IS A NSR? National Surfing Reserves (NSR) are ‘iconic’ places of intrinsic environmental, heritage, sporting and cultural value to a nation. NSR embrace all peoples to enjoy, understand and protect special coastal environments of universal value to the surfing world. A Surfing Reserve does not attempt to exclude any user group.
“They’ll love that their home break has achieved this status but probably blame it for the crowds it may attract,” he said. “We should give the newbies a break and put the pressure on the surf schools and hire companies to provide some sort of induction and introduction to the rules and the unwritten code of conduct. No-one is entitled to having all the waves over anyone else. The person who has been waiting the longest has the next wave. It can be as simple as that.” Phil hopes that by the 2016 Noosa Festival of Surfing, they can celebrate a successful nomination for Noosa to become a World Surfing Reserve. This would make it the second in Australia to receive this status. For more information or to purchase a copy of A Cup of Tea with God visit www.noosanationalsurfingreserve.com.au or follow them on Facebook. To find out more about local surfing etiquette visit www.innoosamagazine.com.au.
NSR CRITERIA 01
Quality of the waves (ie a national class surfing break)
A place considered sacred by the local and national surfing community
Long-term usage of the beach and wave environment by local and national surfing community, eg long-term surf lifesaving club and/or boardriders club with significant history
SOURCE: National Surfing Reserves www.surfingreserves.org
IN THE KNOW
Food Bites TOP 100
Publishers of the Good Food Guide (which is strangely no relation to the Australian Good Food and Travel Guide mentioned below) have launched a novel way to find Australia’s Top 100 Restaurants. The Fairfax-run competition has pre-selected 500 restaurant finalists who are now eligible to vote for their Top 10 restaurants from the list. The results will reveal the inaugural Top 100. Of the 51 Queensland finalists, Noosa stars on the shortlist include the usual suspects, Berardo’s Restaurant & Bar, Rickys River Bar & Restaurant; Sails and Wasabi.
Wasabi Restaurant & Bar (15 hats); Berardo's Restaurant & Bar (14); Rickys River Bar & Restaurant (13); Sail's Beach Restaurant & Bar (12); Noosa Beach House (12); Embassy XO (12); and newcomers to the list, Flux Restaurant & Bar (12).
between heavyweights Brokenwood and Vasse Felix. Six courses with 10 wines for $80 means the real victors of the night will be the customers.
Fratellini Ristorante Italiano has welcomed a new chef from Naples, and is celebrating in true Italian style with daily Aperitivo offering salty share plates for just $9.90 from 3-5pm. Wash it down with Aperol Spritz, Negroni, Americanos or an Italianinspired wine list with a strong emphasis on Prosecco. Or take a culinary tour of Italy from 5pm every Sunday to Thursday with three courses and a glass of white, red or Prosecco for just $39.90 per person. The menu will reflect seasonal ingredients and a different region of Italy every week.
Malcolm from Flux was so pleased with his new hat that he launched a doublecelebration ‘Mad Hatter’s Party’ to also celebrate their second birthday. The ten-course feast served up the most popular ten dishes of the past two years. The next big event will be an east vs west Australian wine showdown
HAT’S OFF 2015 CHEF HAT WINNER
The annual Australian Good Food and Travel Guide has announced its Chef’s Hat Award Winners for 2015 with Noosa recipients including
WHAT’S COOKING AND WHO’S HOT
FRENCH RESISTANCE Former Flux head chef Glen Tilly joined the French
IN NOOSA MAGAZINE IS PLEASED TO PRESENT
“A Taste of Rickys”!
Experience Braden White’s innovative autumn flavours from his new menu with matching wines hand-selected by Sommelier James Alcock and set against one of Noosa’s most stunning backdrops!
Friday 24th April, 12 noon Three-course meal with matching wines for $85 per person Phone 5447 2455 by Tuesday 21 April to reserve your place at this exclusive INdulgent event.
IN Noosa Magazine
Quail, parfait, Jamon Serrano, burnt pear, nuts, parsley
White fish, sea succulents, clams, rye, salsa verde
Chocolate tart, raspberry, sorbet, honeycomb, cocoa
2012 Le Grand Cros Grenache Syrah Rosé Provence, France
2014 Delinquente Vermentino – Riverland, South Australia
NV Toro Albala Cream Oloroso PX Montilla-Moriles, Spain
resistance and is now entrenched at Maison de Provence in Cooroy. The now-hatted chef is also planning his upcoming nuptials. With a wife-to-be who is a weddingplanner and a boss who is patissier extraordinaire Eric Pernoud, we’re sure the event will be amazing and the wedding cake spectacular!
MUMM’S THE WORD
WHOS’S YOUR DADDY? Crawdaddy’s is leading the American food revolution with head chef Andrew ‘Andy’ Davenport. American trained, Andy makes everything from scratch in his kitchen including the barbecue sauce, which is loaded with over 20 ingredients. The result is a fusion of traditional New York fare and Southern-style foods served up with a side of live and original music.
SHARING IS CARING
Julien Marteau and Glenn Evans from Pernod Ricard and the Sheraton Noosa Resort’s Tony Cox hosted a smart cocktail party at Noosa Wine Cellars with everyone’s fave champagne GH Mumm on pour. Taking centre stage were various vintages opened so chic-ly by a sabre.
Speaking of mixing music with food, Café Le Monde is offering $60 shared dining for two, including a bottle of plonk and original live music. Only valid Monday-Thursday so great for a mid-week treat!
EARTHY EARTH HOUR On 28 March the biodynamic paddocks of Eumundi Beef’s majestic property will be transformed into a million-star dining experience for
IN THE KNOW ‘Plates in a Paddock’ as part of Earth Hour 2015. A three-course meal of locally-sourced food prepared by some of the region’s best chefs and live music for just $60 per head. The joint event with Sunshine Coast Environment Council starts at 5pm to catch sunset over the Conondale Range with the traditional ‘lights out’ at 8:30pm. Tickets: www. scec-action.org.au/plates_ in_a_paddock
welcome nine new ducklings when their resident Mother Duck, Rosemary (named after the plant she laid her eggs under) hatches the eggs she has been tending to over the past weeks. Fortunately the celebrations didn’t seem to bother her when the venue was named in the Top 5 for Best Wedding Restaurant Reception Venue in Australia at the Australian Bridal Industry Academy’s Designer of Dreams Awards.
gig as head chef for Peter Kuruvita at Noosa Beach House. His focus at Hula Moon will be pan-Pacific cuisine, drawing influences from the south and north pacific to reflect the style of the resort.
BERRY GOOD The recent Hepatitis A scare from imported berries is a good reminder that we have fantastic local growers who lovingly harvest these little gems. Try Cooloola Berries or Brymac Blueberries and be assured of the quality and flavour.
FESTIVAL OF THE FEIJOA
HULA MOON RISES
LUCKY DUCKS After a 12 month break from growing organic ducks on their farm in Kilkivan, Fred and Sarah Sterns will begin producing their legendary Bendele Farm Ducks again in mid-March. They’ll be available from the Noosa Farmers Market and selected butchers around the coast.
CLUCKY DUCKS Speaking of ducks, Noosa Boathouse is preparing to
Gareth Collins returns to Noosa to reinvent and reinvigorate Hula Moon in South Pacific Resort & Spa. Originally from Wales, he has been cooking for more than 30 years with his last local
Food Festivals seem to be the flavour of the month and we’re looking forward to some of the quirky and crazy ones, especially the Goomeri Pumpkin Festival. In Noosa’s own Matt Golinksi is diligently nurturing this pumpkin patch in order to harvest the largest pumpkin and he’s pumped up for the annual pumpkin roll, pumpkin pageant, pumpkin power shotput and the pumpkin pull. Held on the last Sunday in May, the free family event offers on-site camping and too many events and activities to list. Who knew pumpkins could be so much fun?! www.goomeripumpkinfestival. com.au
It was a nervous time for Sally and Peter from Hinterland Feijoas who crossed everything they had in the hope that Tropical Cyclone Marcia didn’t shake the ripening feijoas off the trees. The little tropical fruits held on and the much-anticipated Feijoa season is now in full swing. The Belli Park farm gate is open every Wednesday, Saturday and Sunday from 10am-3pm until 12 April. Pre-orders are highly recommended as they sell out quick. Delivery is also available. Don’t know what a
Feijoa is? Get along to the Big Open Day on 22 March and gorge yourself on all things feijoa, including gelato, jams and muffins. There will also be cooking and beekeeping cheese tastings and a biodynamic sausage sizzle. www.hinterlandfeijoas.com.au
RIP It is with great sadness that we learnt of the passing of local girl Jessica Ainscough, the twenty-nine-year-old who was known globally as the Wellness Warrior. The blogger and author of Make Peace with Your Plate inspired thousands with her positive attitude to wellness and living with cancer. Her mantra Be Kind. Be Brave. Be Well will live on. The Noosa Farmers Market is also mourning the passing of Heinz Hedige, the devoted and hardworking partner of the beautiful Hiro of Japanese Food fame. Our thoughts go out to the family and friends of both Jess and Heinz. Send your FOOD BITE to email@example.com. au and join our e-newsletter at www.innoosamagazine.com.au to stay up-to-date with all the foodie news.
take a fresh look
Think you know Rickys? Think again. Sure we have sensational views - but the real star is our mouth-watering new menu inspired by the freshest local produce and created by one of Queensland’s most passionate and recognised chefs, Braden White. Take a fresh look from midday until late every day.
5447 2455 | www.rickys.com.au | Noosa Wharf, Quamby Place, Noosa Heads 19
Slow Food Revolution W hen I mention to people that I’m involved with the Slow Food movement, most of them assume I’m some sort of braised lamb shank enthusiast. The fact is, Slow Food has nothing to do with slow cookers or casseroles, it’s an international movement which originated in the town of Bra in Italy in 1986, and was founded to counter the rising empire of fast food throughout the world. It is basically the opposite of fast food and promotes knowing where your food comes from, sourcing local food as much as possible, eating with awareness and most importantly, dishing it up with a whole lot of love. How very Italian! Slow Food has more than 100,000 members in more than 1500 convivia (branches) in 150 countries throughout the world, each on its own mission to help preserve its local food traditions, connect its community directly with its producers, and promote and encourage the consumption of local, sustainable and healthy produce at a local and global level. I’m proud to say that Noosa’s convivium is one of the most successful and active in Australia. It’s not only because of the hard work of some very dedicated volunteers involved in organising its events, the wealth of talented and passionate producers who bless us with their wares each week, and the biodiversity that our region offers, but most of all the support of local chefs and the public who understand and appreciate the importance of good, clean, fair food. Last year, I was lucky enough to be part of a delegation from Noosa to the biannual “Terra Madre / Salone del Gusto” in Torino - a global gathering of Slow Food members, producers and chefs. Together with
IN Noosa Magazine
HASTINGS ST. NOOSA HEADS
THE FRENCH QUARTER
As a former President of Slow Food Noosa, Matt Golinski understands the importance of this local group in promoting a sustainable food chain Peter Heineger and Sally that is good, clean and fun! Hookey from Hinterland Feijoas and Trevor Hart from Cedar Street Cheeserie, we had the chance to share a taste of Noosa and Australia’s produce with the world. We also had the opportunity to explore a global village of ingredients under one roof, including a region-by-region tasting of everything Italian. The five-day event attracted 220,000 visitors, as well as 400 journalists from 63 countries. Slow Food Noosa President Erika Hackett was the Australian flagbearer on the opening night which featured greetings from Pope Francis in which he said that no one should be without sufficient and healthy food; and Michelle Obama, the First Lady of the United States, who provided a video message from the White House. In Italy, regionalism is a normal part of life, whereas in Australia, it’s something we’re really just starting to embrace. In a country where you can buy almost any fruit or vegetable from a supermarket yearround, consumers are starting to realize that to eat the best food, you need to buy it seasonally, and as close to the source as possible. I’m happy to say I think our little part of the country is doing a great job creating itself a regional food identity thanks to a community with a love of eating well and genuine care for its environment. The more we can support our local farmers and enjoy the fruits (and vegetables and meats) of their labour, the stronger our community will be and the healthier our bodies, hearts and minds can be. I’ll eat to that! To find out more about the difference Slow Food is making on a global scale, visit www.slowfood.com.
CONTRIBUTION TO COMMUNITY:
DATES TO REMEMBER:
Since 2007, donated more than $36,000 to six local primary schools as part of its Kitchen Garden Program to educate children about growing, preparing and consuming food to fight the rise in obesity.
Thursday 26 March - Rhodavale Pork breakfast speaker
• Monthly breakfasts with a guest speaker, normally a local producer or grower, on the last Thursday of every month at Outrigger Little Hastings Street Resort. • Seasonal events, such as Farmyard picnics and degustation dinners. • Film with Food as part of Noosa Long Weekend. • Children from local schools will share their produce and passion for their school kitchen gardens at the Noosa International Food & Wine Festival. Non-members are always welcome to attend Slow Food Noosa events.
2012 - established Stage One of the Noosa Community Garden by educating disengaged youth at United Synergies about permaculture, including the design and maintenance process of organic gardening. 2013 - Slow Food Noosa auspices the Noosa Community Garden which is open to the public and managed by its own committee of volunteers and stakeholders including United Synergies and Noosa Council. 2014 - raised funds to send representatives to Italy to participate in Terra Madre/ Salone del Gusto; hosted the Slow Food Australia National Conference bringing members from around Australia and the world. 2014 – 2016 - together with Bendigo Bank, commissioned a three-year horticultural therapy program to support patients with Dementia at Carramar.
Thursday 30 April - Passionfruit and lychee farmer Keith Paxton breakfast speaker Sunday 29 March - “Autumn Outing” picnic lunch with local produce prepared by Executive Chef Braden White from Rickys Riverfront Restaurant and Wood Fire Grill at the Old Witta School. Every Friday 9am-11am - Noosa Community Garden group gardening, workshops, harvesting and working bee. A great way to meet new friends, connect with the earth and take home some fresh produce – and enjoy a lovely morning tea! No green thumb needed, all welcome. Earl Street, Noosaville. The not-for-profit group is looking for projects to assist in 2015 and beyond. For more information on this, the Noosa Community Garden, School Kitchen Garden and upcoming events visit: www.slowfoodnoosa.com or follow them on Facebook.
Watching the market rally
Matt Golinski discovers what makes the farmers’ markets so magnificent.
t seems everyone’s a master chef these days. People know their Kipflers from their Sebagos and it’s not unusual for home cooks to own blow torches, pasta machines and laser thermometers.
adventure and discover the farmers and producers in your region. Based on the success of the Noosa model, Shane has since developed flourishing markets in Kawana and Townsville, and in April will embark on a new project at the Big Top Shopping Centre in Maroochydore. This new undercover market within a traditional shopping centre will operate on Wednesdays and Saturdays with a special artisan market every Friday night.
Every half-decent cook understands that to produce the best food at home, they need to source the best possible ingredients - and that the best ingredients are likely to come from as close to the source as possible. People’s desire to excel in the kitchen at home, as well as an awareness of the health and economic benefits of shopping locally, has seen a steady increase in the popularity of farmers markets all over Australia. And in the wake of recent food contamination scares, it’s not surprising that consumers are showing even more interest in where their food comes from and who grows it. While an increasing number of local fresh food and produce outlets stock goods direct from the local farms, nothing quite beats talking to the very person who has put their heart-and-soul into growing food just for you. Our very own Noosa Farmers’ Market is a shining example of what happens when you bring together a great variety of dedicated local farmers and artisan producers with a community that appreciates having weekly access to great produce and value-added handcrafted products. The Noosa markets have been operating for more than 12 years, and during that time have built a formidable reputation amongst locals and visitors alike. In 2013, they were voted No. 1 in the Top 10 markets in Australia as decided by thousands of travellers from
IN Noosa Magazine
around the world in an independent survey conducted by travel review giant TripAdvisor. The diversity of produce in our region provides us with more than 100 different stalls each week, selling everything from roses to free-range chickens; microgreens to mushrooms. Shane Stanley and his team initially opened the markets as a monthly operation, but soon saw a need for a more regular outlet for farmers. Within the first year the Noosa Farmers’ Market became a weekly event, and both stallholders and the public quickly embraced it as a part of their food culture. Each week, rain hail or shine, thousands flock to the markets to stock up on the best seasonal produce available and catch up with friends. For many, the markets have become as much a social outing as a way to stock up the fridge. The team behind the markets have also recently launched the Noosa Food E-Trail where you can choose your own foodie
As well as housing the markets, the Big Top precinct boasts a huge variety of retail shops, restaurants and cafes, and a major supermarket; evidence that we finally live in an age where large and small food outlets can co-exist rather than compete. Farmers markets will never take over the role of the large food providers, but they do send them a message that this is what consumers want, and will drive them to change to “meet the market”, so to speak.
Noosa e rm ers Mark
Showcasing the finest and freshest produce in the region: Noosa Farmers Market EVERY Sunday; 7am – noon. AFL Grounds, Weyba Road, Noosaville. www.noosafarmersmarket.com.au
A LITTLE EXTRA ON THE SIDE
OPENING EASTER: Big Top Market Fresh, Maroochydore. Undercover Farmers Market every Wednesday from 10am – 6pm and Saturday from 8am –3pm. Friday night Artisan Market from 3pm – 9pm.
or a great day trip, pack the esky and the picnic rug and head north to the Gympie region where there is a high concentration of farmgate offerings or venture to the hinterland for the monthly Blackall Range Growers Market. In case you need any more reasons to appreciate local food, there are a plethora of food festivals coming up.
www.bigtopmarketfresh.com.au Stallholder and general enquiries: 0418 769 374
From the Kenilworth Food Festival on Easter weekend to the Felton Food Festival held just outside Toowoomba on 12 April; local producers will also be rolled out for the Goomeri Pumpkin Festival on 31 May.
CHOOSE YOUR OWN
Things then start to get serious with the outstanding Regional Flavours held at South Bank in Brisbane in July and then ring in spring with the Sunshine Coast Real Food Festival held in Maleny every September. Gympie Gold Regional Produce is dedicating an entire month to celebrating its local area with Gympie Region GourMAY. The entire month will focus on what the region has to offer with expos and festivals; community garden talks, honey tastings, cheese making and cooking classes , as well as farm tours and farmers markets.
Take your pick from any number of local food experiences. Book a farm visit, buy direct from a local producer, improve your culinary skills at a cooking school or treat yourself to one of our delicious food events. www.noosafoodtrail.com.au Be listed for free: 0418 769 374
Goumet iceblocks, handcrafted on the Sunshine Coast using local, seasonal fruit and the finest quality ingredients. Dairy-free, gluten-free, food allergy friendly Available from Noosa Farmers Market, Eumundi Markets, Caloundra Street Fair, and selected stockists (see website for details)
Noosa e rm ers Mark
IN Noosa Magazine
Fresh & Fun
CEDAR STREET CHEESERIE
Clean, green, local beef the way it’s meant to be. Grown with grass, sunshine and raindrops. NO CHEMICALS OR GRAIN EVER...just the way nature intended.
An artisanal cheesemaker, Trevor Hart uses traditional farmhouse styles to create exceptional and award-winning fresh cheeses with a beautiful balance of flavour and texture. Mozzarella, Bocconcini, Burrata, Haloumi and Ricotta are made using buffalo milk from Thompson’s farm in Witta Maleny. His cheeses are featured on the menus in top restaurants and you can get them from the local Farmers Market or Cooking Company.
Ph: 5484 0087 www.cglbeef.com
Ph: 0421 925 695 cedarstreetcheeserie.blogspot.com.au
FOOD TALE TOURS
CAPERS / BUNYA RED FARM
Food tours visiting local food producers and farmers across the Coast. Telling the story behind our fabulous artisan food.
Prize-winning Capers & Caperberries. Qld grown, chemical free. Grown in the rich red soil of the South Burnett. Hand-picked and packed ready for you to enjoy. Order online (chef and restaurant sizes also available).
All enquiries phone Pat 5499 9924.
Ph: 0422 584 046 www.foodtaletours.com.au
Ph: 0402 245 780 www.bunyaredfarm.com.au
SUNSHINE COAST REAL FOOD FESTIVAL
THE BENT BANANA
FELTON FOOD FESTIVAL
Whether you’re looking for festival fun; farmers markets or the best local products; this nifty Index will help you discover new homemade and homegrown goodies. For more, visit www.innoosamagazine.com.au
The Jeffers have been Sunshine Coast farmers since 1954. They know what’s what and who’s who when it comes to sourcing the very best local produce. They still grow a lot of fresh fruit and veg from their farm in Woombye, including the oldest persimmon orchard in the area. Find the best of what’s in season at Jeffers Market Maroochydore in the Sunshine Homemaker Centre or Yandina at 1/14 Farrell Street. www.jeffersmarket.com.au
BLACKALL RANGE GROWERS MARKET
Every 3rd Saturday in the month (except January) all weather. Old Witta School, 316 Witta Road (just 5 mins from Maleny) 7:30am – 12 midday. A monthly market that showcases the best in small producers on the Range. In season fruit and vegetables, organic meats, seedlings, locally made value-added products and much more. Breakfast and coffee. Free parking.
Join lovers of good food for our annual celebration of Sunshine Coast food – with demonstrations, workshops and over 100 exhibitors from paddock to plate. 12-13 September 2015; 9am-4pm. Maleny Showgrounds,13 Stanley Street, Maleny.
Sunshine Coast’s Finest Fresh Produce. 1/8 Kingfisher Drive Peregian Beach. Open weekdays 6.30am -5pm and weekends 6.30am-2pm.Visit us at the Noosa Farmers’ Market every Sunday.
WOOMBYE CHEESE COMPANY
This artisan cheese company has retail and wholesale stockists across Australia and is featured on the menus of some of the best restaurants in Australia. The range of handcrafted cheeses is made using quality local milk and includes Camembert, Triple Cream Brie, Blackall Blue, Truffle Triple Cream Brie, Blackall Gold (a delicious washed rind cheese), Marinated Persian Fetta and Cheddar.
Specialising in homemade tasty preserves, jams and chutneys with fresh produce with the majority grown at Petersen’s Farm Woolooga - tomatoes, rosella, cape gooseberry, gem squash, okra, eggplant. A taste of CC’s products takes you back in time - a time before preservatives and artificial flavourings and colourings - when food went straight from the garden to the pot to the plate.
Ph 0408 639 444 www.woombyecheese.com
Ph 0411 624 648 www.iloveccskitchen.com
A genuine and authentic paddock-to-plate food festival held on a beautiful farm 30 km southwest of Toowoomba. Celebrating local food production, agriculture and community with more than 70 high quality food and produce stalls, guest chefs including Alastair McLeod and Matt Golinski; music; children’s activities and gardening guru Costa. 12 April 2015 and held in April every year. 64 Bryce Rd, Felton East. Ph 0409 710 890 www.feltonfoodfestival.org.au
Great feijoas and a huge range of feijoa jams, chutneys, preserves, gelato and balsamic glazes crafted with our own certified organic fruit.Wholesale welcome. www.hinterlandfeijoas.com.au
What’s in Season? PUMPKINS
As the weather starts to cool down, our minds turn to hearty comfort foods; slow-cooked dishes and soups, and nothing is more comforting than a big bowl of pumpkin soup. Although we’re used to being able to eat pumpkins all year round, autumn is the season when they’re at their best and there’s plenty of varieties out there to have a play with. I like Jap or Kent pumpkins for soup, Butternuts for roasting, Jarrahdale or Queensland Blue for scones and pies, and the little Minikins or Sweet Dumplings to stuff and serve whole.
Unlike most fruit and vegetables, which we’re used to getting all year round, persimmons have a definite season which runs from March through to June. There are two types of persimmons - astringent and non-astringent the latter is the one you’ll usually find on the shelves. Fuyu are the most common variety grown in this area, they are sweet and crunchy with a texture a bit like a firm peach. I like them in both sweet and savoury dishes. They also dry very successfully in a dehydrator and make great paste to accompany cheese.
Pumpkin goes with:
Persimmons go with:
> Onions > Garlic > Ginger > Bacon > Soft cheeses > Rosemary and Sage > Chicken > Nutmeg > Walnuts > Tomatoes
> Cream > Hazelnuts > Duck > Watercress and Endives > Fetta and Blue cheese > Poultry > Chilli > Lemon and Lime
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Matt Golinski picks his favourite Autumn produce
Eggplants come in all shapes, sizes and colours and their versatility makes them one of my all-time favourite ingredients to cook with. Grilled, roasted whole and pureed, fried in olive oil or simmered in curries, eggplants have a unique silky texture and an amazing ability to carry other flavours. Always give them a squeeze to make sure they’re a bit springy. If they’re really tight it’s probably an indication that they’ve been picked too early. Keep an eye out for the long thin Lebanese variety; small, round light green Thai eggplants; and the beautiful bright purple Italian variety, Prosperosa.
Feijoas are a delicious autumn fruit native to Brazil. They are very popular in New Zealand, and Australians are finally embracing them as we discover their sweet perfumed flavour and luscious jelly-like texture. About the size and shape of a Kiwifruit, Feijoas are a lovely fruit to eat simply peeled and sliced, but they also lend themselves nicely to being caramelised like apples, or turned into jellies, jams and chutneys. The season is short, lasting locally from Early March to mid-April. They are particularly high in Vitamin C, so now is the time to get hold of some and build your immune system for the cooler months.
Eggplant goes with:
Feijoas go with:
> Tomatoes > Garlic > Capsicum > Zucchini > Anchovies > Parmesan > Olives > Tahini > Lemon
> Almonds > Ginger > Chocolate > Cream > Mint > Caramel > Ricotta
IN THE HEART OF PEREGIAN'S VILLAGE SQUARE
MODERN AUSTRALIAN Cuisine
FULLY LICENCED GREAT COCKTAILS & WINE LIST ◊
07 5471 3697 …
5/4 KINGFISHER DRIVE PEREGIAN BEACH
Autumn Appetisers As we prepare for the cooler seasons, Matt Golinski rustles up his favourite recipes using local ingredients
GRILLED EGGPLANT AND CHICKPEA SALAD
ROAST CHICKEN BREAST WITH PERSIMMON, HAZELNUTS, WATERCRESS AND PERSIAN FETTA
SERVES 2 AS A MAIN; 4 AS AN ENTREE
• • • • • • • • •
• • • • • • • • • •
1 large eggplant, sliced into 1cm rounds 1 cup cooked chickpeas 1 clove garlic, crushed 75gm tahini 50ml lemon juice 50ml water ½ cup flat leaf parsley 1 red chilli, finely sliced 1 golden shallot, peeled and finely sliced
chicken breasts, skin on 2 2 Fuyu persimmons, peeled and diced 50gm hazelnuts, roasted, skinned and roughly chopped 1 cup watercress 75gm Persian fetta 1 golden shallot, finely diced 50ml red wine vinegar 75ml extra virgin olive oil 1 tsp Dijon mustard salt and pepper
Lightly spray or brush the eggplant slices with oil and char-grill on both sides until well coloured and soft. Cool and slice into 1 cm strips.
Dry the chicken breasts on paper towel and season well all over.
Whisk together the garlic, tahini, lemon juice and water and season with salt and black pepper.
Sear in a pan on both sides until well coloured. Transfer to a roasting tray and roast in the oven at 180°C for 12 -15 minutes. Allow to rest before slicing.
Mix the eggplant with the chickpeas, parsley, chilli and shallot and dress with the tahini and lemon dressing.
Whisk together the shallot, vinegar, olive oil, mustard and salt and pepper. Mix together the persimmon, hazelnuts and watercress and dress with the vinaigrette. Divide the salad between four plates and dot each salad with pieces of fetta.
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
Finely slice the chicken breast and serve it laid over the salad. Dress with more vinaigrette to serve.
Corte Giara Pinot Grigio, Della Venezie, Italy Price Range $18-$23
Brokenwood Pinot Gris, Beechworth, VIC Price Range $22- $27
Brokenwood Latara Semillon, Hunter Valley, NSW Price Range: $50-$55
Rogers & Rufus Rose, Barossa Valley, SA Price Range: $22-$27
IN Noosa Magazine
PRETENDER La Guardiense Fiano Sannio, Campania, Italy Price Range: $18-$23
Hugel Pinot Gris Tradition, Alsace, France Price Range $40- $45
RICOTTA AND FEIJOA CHEESECAKE SERVES 6
Ingredients: • • • • • • • • • • • • •
150gm Ginger Snap or digestive biscuits, crushed 75gm butter, melted 250gm ricotta 250gm cream cheese 150gm castor sugar 3 eggs 3 egg yolks 1 vanilla bean, split and scraped 30ml lemon juice 500gm feijoas 75gm brown sugar 20gm butter 20ml lemon juice
Method: Mix together the finely ground biscuit crumbs and melted butter until well combined. Line a 23cm spring form cake tin with baking paper and press the biscuit mixture into the bottom of the tin. Place in the fridge to chill while you make the filling. Place the ricotta, cream cheese, sugar and vanilla seeds into the bowl of a food processor, save the vanilla pod for the feijoas, and blend until smooth. Add the eggs and lemon juice and blend for 30 seconds, scrape down the sides of the bowl and blend for another 30 seconds. Wrap the base of the tin with two layers of foil so that you can sit it in a tray of hot water to bake without it leaking in. Pour the cheese mixture into the tin and lift it into a baking tray. Pour hot water into the tray so it comes halfway up the outside of the cake tin. Bake for 40 minutes at 160°C. Peel and slice the feijoas into 3mm rounds. Heat the brown sugar, butter, lemon juice and vanilla bean in a heavy-based frying pan until the sugar has dissolved. Add the feijoa slices to the pan, toss through the caramel and cook over a low heat until caramelised, shaking the pan occasionally rather than stirring so you don’t break up the slices.
Once the cheesecake and the feijoa slices have cooled, arrange them in a pattern on top and spoon over any excess caramel. Chill the cheesecake for at least two hours before serving.
Alasia Moscato, Piedmont, Italy Price Range: $25-$30
PRETENDER Heggies Botrytis Riesling, Eden Valley, SA Price Range: $20-$25
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FEIJOA FRESH 29
Don’t panic, it’s organic
Isobel Coleman discovers why going organic is growing in popularity and where to get the goods.
here’s a popular saying ‘What is old is new again’ and that’s certainly the case when it comes to going organic.
In fact, it’s safe to say that the organics movement throughout the world is more of a renaissance than a revolution. Indeed, until the 1920s, farming was generally organic but now it seems more and more of us are choosing to not only buy organic produce, but to live an organic lifestyle. According to the latest Australian Organic Market Report (published in November 2014), the organic industry in this country was valued at more than $1.72 billion, representing a 15.4 per cent compound annual growth rate since 2009. On the local front, the demand for organic products has seen significant growth with local outlets, such as Organika, Belmondos Organic Market and Maluka Produce all servicing the growing demand.
Likewise, Belmondos Organic Market is a hub of locals dedicated to the organic cause including certified organic fruit, vegetables and pantry goods from Bio Shop; Tanglewood Organic Sourdough Bakery; Noosa Cleanse Certified Organic Cold Press Juices & Cleanses; and the recent addition of organic meats from Eumundi Meats. Organika’s Josh Barry said he believed that going organic was more than a trend and that it has gone beyond the paddock. “It’s been one of the biggest growth industries in the world for a few years now, and I can’t see it slowing down,” he said. “Nearly everyone is looking at what they are eating, what’s in the products they are using and how their lifestyle affects their health.”
Interestingly, all three outlets are run by brothers who work together to share their passion of good, clean food.
Uwe Wullfen, who runs the Bio Shop at Belmondos Organic Market, agrees. With 20 years’ experience in organics he has a great passion for the industry and his aim is to create a greater awareness of healthy locally-produced food.
Josh and Kris Barry opened Organika eight years ago and it is the only certified organic store in Noosa. Within its walls are fresh produce, health supplements; beauty, skin care and personal hygiene; dairy and meats; grains, nuts and cereals; baby products including nappies, chocolates and treats and pretty much anything you can think of – all certified organic.
Once considered an ‘alternative’ lifestyle, organics has well and truly moved into our social conscience with celebrity supporters championing the organic lifestyle and even the LA Dodgers baseball team recently announced that the club has ‘gone organic’!
“More and more customers are demanding organic foods which is great to see,” he said.
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 and gorgeous Stella May pates and terrines, including a Black Truffle Duck Pate. Paired with a Sauternes…pure decadence!
difference only at
GREAT VALUE WITH OUR SPECIALS: Non-Vintage Mumm Champagne: 2 for $100. Hartog’s Plate Sauvignon Blanc Semillon and Cabernet Merlot: 2 for $25
Here at Maluka Produce, we are sourcing the freshest produce 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!
NEW: Stone & Wood Beer from Byron Bay
Come on in and check out our goods!
p 07 5449 4797 e firstname.lastname@example.org w sheratonnoosaresort.com 16 Hastings Street, Noosa Heads Entrance next to Noosa Beach House
5440 5077 175 Eumundi Rd, Noosaville www.malukaproduce.com IN Noosa Magazine
THE ORGANIC TRUTHS
This move into the mainstream can only benefit those seeking an organic lifestyle by making it more accessible and desirable and while there are different standards around the world, the underlying principles features cultural, biological and mechanical practices that foster cycling of resources, promote ecological balance and conserve biodiversity.
• Organic produce is grown and processed without the use of synthetic chemicals, fertilisers or genetically modified materials. • Research has shown certified organic foods can be more nutritionally dense than their non-organic counterparts.
“I read a great quote this week: “Maybe we should stop asking why real food is so expensive, and start asking why processed food is so cheap”. This sums up organics perfectly,” Josh said.
• Under certified organic standards in Australia, animals - including poultry, pigs, sheep, goats and cattle - live, grow and breed naturally in group sizes appropriate to their species and interact as they would in nature.
According to The Organics Institute, an organic lifestyle is not an ‘all or nothing’ choice.
• Organic farmers must ensure that a percentage of their farmland is given over to natural vegetation.
“We believe that an organic lifestyle is affordable to all and can be gradually adopted wherever you are, however large or small your budget. You can live a natural and healthier organic life without going broke.
• Food produced organically helps to reduce the impact of chemical run-off and residues often found in drinking water, waterways and coastal areas.
“Living an organic lifestyle not only means looking after ourselves by reducing toxic chemical consumption but also taking care of the environment in which we live. It is about enjoying a healthy, happy lifestyle that is in tune with the natural world.”
Source: Australian Organic (formerly Biological Farmers of Australia) For further information, the Organic Federation of Australia (OFA) was established in 1998 as the peak body for the organic industry. www.ofa.org.au
Sunshine AS THE LEAVES START TO FALL AND PEOPLE TURN INDOORS, THE WARM, FRIENDLY ATMOSPHERE OF DUKE STREET IN SUNSHINE BEACH IS STILL HEATING UP WITH ITS FABULOUS ARRAY OF RESTAURANTS. FAMILY-FRIENDLY, ECLECTIC AND MOUTHWATERING OR FINE DINING – BATHE YOURSELF IN SUNSHINE ANY DAY OF THE WEEK.
Exquisite Italian Cuisine and fresh pasta made daily
Open from 6.30am, 364 days of the year, Breakfast, Lunch and Dinner For menu and special events information www.fratellini.com.au 36 Duke St, Sunshine Beach, Ph 5474 8080
Gourmet burger joints were the hottest food trend for 2014 and Sunshine Beach finally got its turn thanks to Andrew and Cheryl Powell – the powerhouse husbandand-wife team, who are also behind the popular Fratellini Ristorante Italiano.
· HAND MADE IN NOOSA ·
from organic Australian potatoes and flours.
ukes Burgers opened in December with a promise of ‘Fine Food Fast’. Just four months later, it has earned a loyal following with locals and visitors seeking a fresh and affordable option on the popular eat street.
Available fresh in a range of flavours and gluten free at Noosa Farmers Market every Sunday morning.
Providing a family-friendly casual experience that is as easy on the wallet as it is on the eye has proved a winning combination. The burgers are fast and extremely fresh combining the best local produce with influences from around the globe. Served up in environmentally-responsible containers that are as easy to sit down with as they are to take away, the will to leave dwindles as the welcoming space comes to life with its open, relaxed atmosphere. “While (sister restaurant) Fratellini provides an upmarket dining experience, Dukes was designed to have a casual atmosphere evoking the feeling of a pop-up burger bar,” owner Andrew Powell said. “Our core focus is on using gourmet ingredients presented in a relaxed environment that is family-friendly, fun and affordable.” Dukes is BYO and with $12 gourmet burgers and $5 American fries, provides an inexpensive night out. “We initially thought we would attract the backpacker market and not necessarily our Fratellini customers but we have found that Fratellini customers have embraced it wholeheartedly, without affecting the bottom line,” said Andrew. Not one to rest on their laurels, there are already plans afoot for a revamp of the menu and a fresh new face in the kitchen with a specialist burger chef joining the team. “From the very first night when we made everyone fill out feedback forms for a feed,
we’ve been listening,” Andrew said. “What we’ve heard is that people want more opportunity to customise their burgers; they seek more variety and they particularly want more versions of the highly popular Wagyu burger.”
For wholesale and retail contact Filip Handcut Deli on Facebook email@example.com M: 0414 773 302
On the new menu you can expect to find salt and pepper calamari instead of the fish burger; grilled vegetables replacing the felafel burger as a vegetarian option; and the shredded chicken burger, which customers found to be delicious but messy, will be reinvented with a chicken breast. Andrew said they would build on the success of the Wagyu burger and introduce more varieties with new ingredients, such as bacon and cheese, or blue cheese, and that there would be more opportunity for customisation. Buns are crafted by Essential Grain with the gluten-free option a stand-out for coeliacs and the gluten-intolerant and apart from using only seasonal ingredients, the salads would remain on the menu, especially the highly popular Quinoa salad. “Our intention is to keep listening, introducing new things and continually evolving while not losing sight of what matters to our customers,” Andrew said. Dukes Burgers is open Wednesday to Sunday from 5pm and every day from 5pm during school holidays. Bookings are not essential but encouraged during peak times or for large groups. The space can seat up to 100 people and with BYO and affordable prices, presents itself as a viable function space. 33
TS TICKE LE ON SA NOW!
Incredible Food | Sensational Wine Hot Music | Serious Fun
MAY 14, 15, 16 & 17 2015
Australiaâ€™s premier food, wine & lifestyle event
Live entertainment for dancing with friends
Food trails to take you directly to the producers
Meet & chat with the celebrities
Sunset concerts & guest chef dinners
Cooking demonstrations with the worldâ€™s best
www.noosafoodandwine.com.au | Bookings: The J Noosa (07) 5329 6560
Matt Golinski ponders what it would be like to be an apprentice again and gets wild about dinner on the beach as he prepares for the Noosa International Food & Wine Festival.
ll right, I admit it. I’m bitterly jealous of the next generation of chefs coming through the ranks in Australia. I wish that when I was a young chef I’d had access to the information and technology, the endless array of ingredients and the educated and adventurous dining public that exist in the food industry today. As a fresh-faced young apprentice, if I wanted to find a recipe for a dish, I first had to find the book that contained that recipe. Now, if I type ‘how to boil an egg’ into the search engine of my computer, I get 17,600,000 opinions on the subject. In the 80s, a curly lettuce was a thing of wonder, rocket was an exotic herb, and the majority of consumers thought that a good Brie was one that came in a tin. Although I may be green with envy at their good fortune of having been born into modern times, when a bunch of these young guns converge on Noosa in May for the inaugural ‘Rising Stars Dinner’ at the Noosa International Food and Wine Festival, I’ll be as excited as anyone to see what they’ve created for their feast.
Beginning with drinks and canapés at the breathtaking Noosa Lookout at sunset, and continuing in the form of an eight-course banquet dinner at Berardo's Restaurant & Bar, the Rising Stars Dinner will be a showcase of the best young talent this country has to offer. Shane Watson (Print Hall), Aaron Ward (Sixpenny), Paul Baker (Botanic Gardens Restaurant), Rhys Connell (Sepia), Andre De Laine and Troy Rhoades-Brown
“In the 80s, a curly lettuce was a thing of wonder…” (Muse Restaurant), Thomas Robinson (Four in Hand) and Chris Thornton (Mason) will each bring their unique and varied skills to this dinner, which is sure to become as iconic in future years as all of the other NIFWF events. Another dinner that’s sure to develop a cult following amongst festivalgoers is the Westpac ‘Wild Food’ Dinner on the Beach on Friday night. This great initiative by event organisers is an acknowledgement of the industry's lean
towards sustainability and its responsibility to set an example to the rest of society. George Francisco, Sean McConnell, David Moyle, Timothy Montgomery and myself will explore Australia's sustainable, wild and native flora and fauna in one of the world’s most stunning settings, Noosa Main Beach. (Lock up your nasturtiums people!) If you’re not lucky enough to get hold of a ticket for these or any of the other fantastic lunches or dinners during the Noosa International Food and Wine Festival, don’t panic, the festival village in Noosa Lions Park has wine tastings, producer displays, cooking demonstrations and live music every day. Enough to keep all of your senses buzzing for the entire four days of the festival. The Noosa International Food & Wine Festival runs from Thursday 14 – Sunday 17 May at Noosa Heads Lions Park and various off-site locations. For a full program of events during the festival or to book tickets, go to www.noosafoodandwine.com.au
WIN TICKETS TO THE FESTIVAL! Want to experience the fun of the festival? Thanks to Noosa International Food & Wine Festival and IN Noosa Magazine, you could win one of: • 2 x Double Pass “IN NOOSA Weekend Packs” which includes general admission tickets for Friday, Saturday and Sunday, including Friday night’s Westpac Welcome Concert; • 2 x Double Pass general admission tickets for Friday night Westpac Welcome Concert • 2 x Double Pass general admission tickets for Sunday To enter, visit www.innoosamgazine.com.au and subscribe to our FREE e-newsletter to receive regular updates about local events, the stories behind the stories and exclusive invitations and competitions. Winners will be drawn at random and notified by email. Entries Close 30 April 2015. Winners from our Summer issue have been notified via email.
As the leaves begin to fall to signal another change of season, Tony Cox cracks open his favourite flavours.
fter a summer of Prosecco, Champagne, chardonnay, Riesling, rose, gris/grigio - which I had to consume to regulate my core temperature - I am hanging for a light red to welcome in the cooler weather. What better light red is there than pinot noir? Suited more to cooler regions, the best Australian drops come from Tasmania and the regions around Melbourne. In New Zealand the three key regions are Martinborough, Marlborough and Central Otago.
Martinborough Palliser Estate Pencarrow Pinot Noir
Martinborough Ata Rangi Pinot Noir
This is consistently one of the best value buys on the market, year-in year-out, and is readily available.
This sits firmly at the top of the tree when it comes to New Zealand pinot noir. Not cheap but a smashing drink - truly as good as it gets from the across the ditch.
Martinborough, situated in the north island, produces pinot noir with big fruit weight, a pronounced earthiness and noticeable tannins, whereas at the lower end of the south island, Central Otago is boomtown for pinot noir. Like the gold rush of the 1860s Otago’s hills and valleys are producing vinous gems with producers such as Felton Road, Amisfield and others producing intense wines framed by ripe tannin and often an underlying herbal/ thyme character. The last of the three regions is Marlborough and many would question it as a pinot region having been seduced by sauvignon blanc. A little tip, if a Marlborough pinot has the words ‘Southern Clays’ on the front or back label give it a crack as this sub-region is producing some smart booze.
Marlborough Nautilus Pinot Noir
Central Otago Valli Bannockburn Pinot Noir
Having recently tried both the 2009 and 2012 I can happily confirm that both these represent good value-formoney.
Even though Valli is based in Waitaki, which is further north, they source fruit from various sub-regions of Otago. The Bannockburn area produces plusher fruit than other Central Otago regions from where Valli draws (namely Gibbston & Bendigo).
East vs. West Winemaker Dinner 6 Course Dinner with 10 matching wines stretching the breadth of our vast continent. In the Eastern corner, Hunter Valleys’ Estate Wines. In the Western corner, Margaret Rivers’ Vasse Felix. Brought together by the culinary expertise of chef Anthony Lewis of Flux Lounge, Noosaville.
Friday, 15th May 6.30pm arrival Book now! Limited seats available $80 per head 3/255 Gympie Terrace 07 5455 6540
IN Noosa Magazine
2015 CHEF HAT WINNER
East meets west in a vinous showdown The upcoming wine dinner at Flux showcases two of the leading wineries in their respective regions. Tony Cox has the lowdown on the showdown.
epresenting the West, from Margaret River, is the heavyweight Vasse Felix winery. In the East corner we have Brokenwood, situated in the Hunter Valley but drawing fruit from regions as geographically spread as Beechworth, Orange and McLarenvale. Each will be playing to their strengths with Brokenwood leading with a youthful, fresh Hunter Semillon. High acid, light-bodied, lovely tight lemon fruit flavours sounds like a great way to start an indulgent evening. Given the Semillon is on its own, an early points lead will go to the boys from the Hunter. The next round will see two blends involving semillon and sauvignon blanc with those in attendance able to determine their favourite. The chardonnays to follow will see both trading substantial blows with the judges being able to determine whether they prefer the single region offer from Vasse Felix or the multi-region blend from Brokenwood, with fruit coming from Beechworth, Orange and Cowra (the source for the early Petaluma chardonnays). Virginia Willcock at Vasse Felix has chosen to concentrate her winemaking efforts on producing the best wines she can make from the region’s most renowned varietals, namely chardonnay and cabernet. After the chardonnays the Vasse Felix Cabernet is served against the regional champion of the Hunter, Brokenwood Hunter Shiraz. Again personal preferences will decide the winner but even the late Murray Tyrrell is believed to have said that Margaret River Cabernet with a bit of vine age will challenge shiraz’s position as Australia’s best red wine varietal. The final wine of the night will see Vasse Felix present their Cane Cut Semillon unopposed. It looks like being a stellar and fun night but given the final taste we experience so often dictates our overall judgement of an event, how the dessert wine stacks up will determine most people’s final decision as to the winner. THE VERDICT: The clear winner will be the guests who get to indulge in a six-course dinner created by chef Anthony Lewis to highlight the 10 wines offered up for indulgence.
Winemakers from the east coast and the west coast of Australia will serve up a total of 10 matching wines for a six-course feast in a battle to be the crowd favourite
Friday 15 May
Flux Restaurant Lounge, 3/255 Gympie Terrace Noosaville. Cost: $80. Bookings Essential as tickets are limited: 5455 6540 37
IN Noosa Magazine
Noosa’s music scene finds its groove Noosa’s music scene, which has been quietly bubbling away for a number of years, feels like it is about to step up a gear, Roland West reports.
NOOSA TALENT FILLS THE UNITED NATIONS
or a while now Noosa has been sustaining some solid music experiences, primarily via the festivals, restaurants and surf clubs, whose ongoing support has given many original musicians a platform to work from. The latest offering to the mix is the newly opened Crawdaddy’s, which has quickly gained momentum with a flavour unto itself. It’s exciting to see the region continuing to foster a particular ‘sound of paradise’, which we are starting to see permeate out to a wider audience. Between Byron Bay, Brisbane’s West End and the Noosa area, a new style of music is emerging - one which celebrates a unique fusion of genres and ideas. Whether it’s House & Techno meeting Roots Music, or Jazz meeting Afrobeat, it’s a sound that is eagerly anticipated and supported by an increasingly discerning community dedicated to supporting the growth of the local music scene. There is an explosion of technicallyknowledgeable musicians who have an admirable raw musical agility - skills that result in incredibly talented, mature and dynamic music projects that combine well-informed traditional know-how and ingenious new ways of arranging and performing. Even young newcomers are quickly finding their stride on a national level. As we go to print, local girl Sahara Beck is up for nomination for not one but three Queensland Music Awards for 2014, an amazing achievement for the young artist.
As the Digital Age changes the way we experience music into the 21st century one thing remains constant; there is an increasing lack of engagement with traditional radio and television programming amongst populations and areas of high-density creativity. This subsequently generates strong grassroots movements, more personal connections and experiences. With the rich ethnic diversity, truly egalitarian community, and stunning environment we have here, it’s easy to see why musicians, like the rest of us, are keen to put down roots in this particular patch.
WIN NANNA New album from Xavier Rudd
Want your chance to hear what all the fuss is about? IN Noosa Magazine has a copy of Nanna just for you! To win, email firstname.lastname@example.org and tell us your favourite Xavier Rudd song. It’s that easy! Entries close Monday 20 April 2015. Winner will be drawn at random.
hen Xavier Rudd decided to take an exciting new direction to his music, it came as no surprise to those in-the-know that three of his band members are regular performers in Noosa. Featuring guitar, bass, drums, percussion, keys, horns, flute, saxophone and backing vocals, Xavier Rudd & The United Nations band together musicians from all corners of the globe representing the diverse cultures of Australia, Indigenous Australia, South Africa, Samoa, Germany and Papua New Guinea. The Noosa favourites that pop up include Peter Hunt (of Afro-reggae outfit Kooii), Uke-toting drummer Bobby Alu (formerly of OKA) and Chris Lane (also formerly of OKA) - and their sonic fingerprints are all over it. Peter regularly makes the pilgrimage to Noosa from his home in Brisbane and considers the magical places in Noosa and the Hinterland as some of his favourite places to play and perform. Whether there’s the rare chance to catch a Kooii or Ruby Blue show in the area, or perhaps a private vocal workshop at a special spot like the beautiful House With No Walls, Peter’s vocals, trumpet and delicate guitar work is a joy to hear. Bobby Alu, the percussive backbone of the Oka Collective for many years, remains a regular on the Coast with his band of Island Vibers, and will be back in Noosa for a show later in the year. He and fellow Oka collaborator Chris Lane, who adds ethereal woodwind and pipes to The United Nations, are shining examples of hard-working, dedicated original artists. This area should certainly be proud to see artists such as these doing non-stop tours of North America and Europe, and in the process, fulfilling an important ambassadorial role, shining the light of the Sunshine Coast the world over. Nanna from Xavier Rudd & The United Nations is being released worldwide at the end of March. For a taste of the music, visit www.xavierrudd.com. Autumn 2015
Rediscover Rumours A
Zinc 96’s Nugget and Al dig deep into the vault to rediscover an old classic that was borne out of break-ups, cheating and heartache.
hhh, 1977 - what a wonderful and simple time it was. Malcolm Fraser was in the Lodge, petrol was cheap and we were still a long way off knowing what the hell a ‘Kardashian’ was. It was at this halcyon time that the musical world was gifted with a timeless album, Rumours by Fleetwood Mac.
The final 11 tracks that comprised the album became an anthology of emotion, and ironically, a cathartic experience as well. To their credit, the end product not only stands the test of time, but also serves as a testament to what a remarkable group of singers and musicians this incarnation of Fleetwood Mac was.
So many albums can be described as a musical love letter, be it to the author’s significant other or their legions of fans. What sets Rumours apart so significantly is that the entire 40 minutes acts as the five-piece ensemble’s collective musical mea culpa as the incestuous nature of the group threatened to tear them apart.
The common denominator among great bands is the emergence of a great songwriting team, like Lennon - McCartney (Beatles), and Richards - Jagger (Rolling Stones). Fleetwood Mac was blessed with three core songwriters, giving them the ability to write an even greater diversity of songs. A diversity which drew great reward not only for album success but for charting singles as well.
John and Christine McVie were in the throes of one of rock and roll’s ugliest divorces; Lindsay Buckingham and Stevie Nicks were on-again, off-again in a relationship more tumultuous than a long weekend at Charlie Sheen’s house; and Mick Fleetwood was struggling with the infidelities of his then-wife, Jenny.
‘Go Your Own Way’, the first single release from Rumours, was Lindsay Buckingham’s message of ‘release’ to Nicks, and it quickly became the band’s first Top 10 hit in the United States. The beautiful Stevie Nicks penned ‘Dreams’ hit No 1 and sold over a million copies in the process.
It’s hard to imagine how the band was even able to produce what became their finest album in such a weird and hostile environment.
Christine McVie chimed in chart-toppers ‘Don’t Stop’, her optimistic ode to her ex, John; and ‘You Make Lovin' Fun’ which was a confession about an affair she had while still in a relationship with John.
The silver lining to this very dark cloud was a chart-topping album that is the result of all the pain, angst, rejection and betrayal that each of its contributing members suffered simultaneously but separately.
Even the B sides ‘Gold Dust Woman’ and ‘The Chain’ both became well recognised Mac tracks that gained plenty of airplay.
Rumours was an apt title for the album, suggested by John Mc Vie because the band members were predominantly communicating to one another through song and nothing else.
IN Noosa Magazine
Rumours - maybe it’s time to dig it out and have another listen. You may have just forgotten how good it was.
Cooking the Books
Get inspired to rattle the pots and pans with these great gourmet guides. Lucinda Morley serves up a three-course feast for the senses!
The Happy Cookbook Lola Berry RRP: $34.99 Pan MacMillan Australia
The Gourmet Farmer Goes Fishing RRP: $49.99 Matthew Evans, Nick Haddow, Ross O’Meara
The Zumbo Files Adriano Zumbo RRP: $49.99 Allen & Unwin
As the title suggests, this cookbook is designed to make you glow with good health and get happy! Leading Australian nutritionist Lola Berry devised the simple yet groundbreaking 20/20 Diet based on her own personal weight journey and many years’ experience helping people shed excess kilos. Her recipes are zesty, fresh and flavoursome, based around nutritionally dense whole foods and are gluten and wheat-free with very little dairy and no refined sugar - food that will make you glow with good health, inside and out.
Food critic turned farmer Matthew Evans is best known for his Gourmet Farmer television show, where he fattens pigs, milks cows, tends a garden and writes about food from his office overlooking the silver birches atop his cottage on Puggle Farm, in the gorgeous Huon Valley. In this book, along with two chef mates, Matthew takes to the sea and shows us how seafood should be cooked. These are simple recipes that demystify everything from abalone to sea urchin, snapper to octopus, cooked with care and respect for the seafood populations in your part of the world.
One of Australia’s most celebrated patissiers invites us into his world to share his incredible recipes for chouxmacas, petits gateaux, savoury specialties, zonuts and zumbarons. This exquisitely illustrated collection will take you on a journey of how to create your own Zumbo magic at home, and experiment with unique flavour combinations, exciting textures and bold colours.
The River Read and Murdoch Books have two copies of The Gourmet Farmer Goes Fishing to give away. Email what your favourite seafood experience is to enquiries@theriverread. com.au for your chance to win!
JEWELLERY | FASHION GIFTS | HOMEWARES
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.
SHOP 4, SEAHAVEN RESORT 13 HASTINGS STREET NOOSA HEADS 4567
6 Thomas St, Noosaville, QLD, 4566. p. 07 5473 0483
07 5474 5871
Thirteen day cultural fiesta
Noosa Long Weekend Festival Director Ian Mackellar
“Last year’s festival was undoubtedly a hard act to follow with more than 10,000 visitors to 35 venues and locations, but we’ve worked hard to lift the bar even higher in 2015,” says Ian who scours the nation and the globe looking for talent. He also shares an excellent long standing association with Jeremy Youett, the executive producer of the International Cabaret Contest (the most prestigious cabaret contest of its kind in the southern hemisphere) and the general manager of the New York Musical Theatre Festival. It’s no wonder he is approached by artists globally.
“The full scale production of the last opera written by Mozart, is set in the 1930s and features a replica Egyptian tomb and sensational costumes,” he explains. “The stage will come alive with colour and movement as the hero embarks on a quest to find wisdom and true love. It will be sung in English and performed with a chamber orchestra, as well as a local children’s choir.”
IN Noosa Magazine
Leaving a lasting impression from previous Festivals is a long list including: •S arah Young in the world premiere of Julie, Madly, Deeply in 2012; • T he divine Meow Meow, undoubtedly one of the world’s greatest cabaret performers; and • T om Burlinson; Marina Prior; Caroline O’Connor; Bobby Fox; Rhonda Burchmore; Max Gillies; John Bell; Georgie Parker; Andrew Denton; Barrie Cassidy; and Jennifer Byrne.
Another coup for Ian is ‘An Evening with the Queensland Ballet’ led by artistic director Li Cunxin, who is also familiar to many for his autobiography Mao’s Last Dancer. Another festival highlight is an exclusive performance by internationally acclaimed concert pianist and Steinway artist Julian Gargiulo, direct from New York’s Carnegie Hall. Combining a rigorous Russian conservatorium training with an informal style of presenting classical music, Julian has received standing ovations on both sides of the Atlantic. If you’re thinking the festival program is high-brow, be assured it’s not. David Williamson’s Queensland premiere of Dream Home, which he also is directing, has an all-star cast and takes a comedic look at the ins and outs of buying property in Sydney. The story line is about Dana and Paul who finally have it all: creative careers, a baby on the way and an apartment in Bondi. They can’t quite believe their luck. As it turns out, they shouldn’t. With an ex-lover, her jealous husband and a kleptomaniac for neighbours, things are bound to get complicated.
“If you’re thinking the festival program is high-brow, be assured it’s not.”
Testimony to his talent search and impeccable connections is securing the special one-off performance of The Magic Flute by Opera Australia for the festival’s opening night at Noosa Leisure Centre on 14 July.
• Catherine Alcorn and her Divine Miss Bette;
The Noosa Long Weekend is a vibrant arts and cultural festival featuring a variety of music, theatre, dance and other events designed to suit all tastes. Helen Flanagan goes backstage to find out more.
an Mackellar is naturally excited about his seventh year as festival director of the Noosa Long Weekend Festival. Ticket sales have already gone through the roof, which is not surprising given the calibre and appeal of the 75 ticketed and free events. And let’s not forget the growth of the festival over the last 13 years with Ian’s arm being twisted this year to increase the number of days from 10 to 13.
Festival Director Ian Mackellar reveals his Festival favourites from years gone by and his top ten for this year:
If you’re a fan of the Nine Network’s The Voice you’ll recall Melbourne-based Jackson Thomas who recently found success as the 2014 runner-up. Classically trained, he was a boy soprano in the Australian Opera and performed in many musicals as a teen. He draws inspiration from the likes of Jeff Buckley and his pure tone and haunting voice complements his raw interpretations of popular covers and original music. He opened for Robbie Williams on his Australian tour and has been invited to tour with Ricky Martin this year.
Another star on the up-and-up is Rob ‘Millsy’ Mills, who gives much more than the standard cabaret fare with an eclectic mix of music and stories in an intimate setting with a cracking band and self-deprecating humour. Musically, the show is as unpredictable as him, covering artists as far-reaching as Taylor Swift, Queen and Pharell Williams, as well as hits from several of the musicals in which he has appeared. An estimated 10,000 enthusiasts are gearing up for the 2015 Noosa Long Weekend Festival from 14 to 26 July 2015. A total of 75 ticketed and free events from literature events, forums, live music, theatre performances, films and cabaret to interactive art, supper clubs and the very popular dinners and lunches. More than 9,000 tickets will be on sale featuring in excess of 260 local, national and international artists, authors and guest speakers at various locations. Rob Mills
To find out more or purchase tickets, visit www.noosalongweekend.com, call The J booking office on 5329 6560 or visit The J at 60 Noosa Drive, Noosa Junction.
The top 10 not–to–be–missed events... 01
THE MAGIC FLUTE
LEADING LADIES MELODY BECK & JOHANNA ALLEN DOUBLE BILL PROGRAM
‘AN EVENING WITH THE QUEENSLAND BALLET’ AND LI CUNXIN
DUSTY IN CONCERT
CRUISING WITH THE WILLIAMSONS
avid Williamson is Australia’s most produced playwright, has over 50 plays to his credit and was for decades by far, the most lucrative playwrite for theatre companies.
His latest hit Cruise Control was inspired by a transatlantic cruise which Williamson took with his wife Kristin. They were staggered at being forced to eat every meal with the same group of passengers, even if, as was obvious, everyone loathed each other. Williamson exploits this perfect storm of confinement by bringing a British, American and Australian couple to the table, all in various stages of marital turbulence. The catalyst is Richard, a British misanthropic, womanising novelist, whose recent books are not matching his earlier critical and commercial success. He ridicules and even beats his wife, an engaging editor named Fiona, and goes in hunt of other women. Silky Wasserman is a Jewish New Yorker struggling with the tedium of a long marriage to a compulsively detailed dentist, Sol, who is writing his own one unfinished novel about dental terrorism. Richard’s real sexual target, however, is the voluptuous, former Ascham girl from Sydney, Imogen, married to the Cronulla Bra Boy turned board shorts entrepreneur, Darren. Within all this dysfunctional turmoil, Kenneth Moraleda provides welcome
QLD PREMIERE OF DAVID WILLIAMSON’S LATEST PLAY, DREAM HOME
LOS NACHOS TRIOS
SUPPER CLUB PERFORMERS CATHERINE ALCORN AND ROB MILLS
“THE PSYCHOLOGY OF WINE” DEGUSTATION AT RICKY’S
warmth of heart as the Asian waiter, Charlie, pining for his family back home.
re me ie
Join these three couples as they work it out on board the Queen Mary II to New York. The Queensland Premiere will be the first performance at the refurbished Noosa Arts Theatre and with Sam Coward in the director’s seat, Cruise Control is sure to be a trip no-one will forget. It sets sail from 15 April to 2 May, 2015.
P d n a sl
Rocking you into an acceptance of its premise and characters, Cruise Control is David Williamson at his most relaxed and genial.
DETAILS: 15 & 16 April Preview night 17 April Gala Opening Night 18 April N oosa Long Weekend Gala Fundraiser 23 – 25 & 30 April & 1 – 2 May Evening performances 19 & 26 April 2pm matinees 2 May 1pm matinee For details about all performances phone: 5449 9343, Tuesday to Friday 9am to 2pm or book online. The Noosa Arts Theatre is at 163 Weyba Road, Noosaville.
Autumn Leaves & Evergreens
INSPIRED BY NATURE
1./ Mandh Wrap Silk Dress in Forrest, Phyllis and Mimosa, Hastings Street, Noosa Heads, www.phyllisandmimosa.com 2./ Ayalaba Earrings, Uncle George, Hastings Street, Noosa Heads, www.unclegeorge.com.au 3./ Seafolly Goddess Separates in Tangerine, Sea Elements, Hastings Street, Noosa Heads, www.facebook. com/seaelements.noosa 4./ Beaded Cuff, Phyllis and Mimosa, Hastings Street, Noosa Heads, www.phyllisandmimosa.com
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5./ Desert Storm Laura Tank and Oriental Trouser in Rust, Phyllis and Mimosa, Hastings Street, Noosa Heads, www.phyllisandmimosa.com 6./ Gingko Leaf hook earrings forged in sterling silver with oxide patina fringe, Michelle Pujol Jewellery, www.michellepujoljewellery.bigcartel.com 7./ Lilah Kimono, Surf Meets Southwest, Gibson Rd, Noosaville, www.surfmeetssouthwest.com.au 8./ Ayalaba Earrings, Uncle George, Hastings Street, Noosa Heads, www.unclegeorge.com.au 9./ Buy1GIVE1, Clothing and Accessories to help change our World, Kobomo, Noosa Village, www.kobomo.com.au
What happens when you live near the beautiful Noosa beach and have a love of fashion, rustic furniture, homewares and leather? The result... Surf meets Southwest. A unique shopping experience where you can find an outfit, choose jewellery made by Native Americans, take home a piece of handmade furniture or see some amazing art and surf photography. A place where stories are told. 3/3 Gibson Rd Noosaville 4566 Queensland Australia | p: 07 5474 2037 | e: firstname.lastname@example.org www.surfmeetssouthwest.com.au 45
Slow Fashion for a sustainable future.
Designer Fashion Reclaimed Boutique
Meghin Gilstrap discovers a sustainable trend that is quickly gaining momentum.
ong gone are the days of wearing clothing hand-spun and woven by your mum or grandma. Even finding clothing that is made in Australia can be a struggle, but there is a movement on the rise which may change this (well not the ‘hand-spun and woven by your mum’ part). Slow fashion, a term coined by Kate Fletcher in 2007, is a cohesive representation of eco, sustainable, and ethical fashion; an alternative to mass-produced clothing. It can encompass practices including: purchasing artisan products, buying vintage/ second-hand garments, purchasing local, sustainable fibres, and reducing your overall fashion consumption by purchasing fewer clothes, less often. Before this last bit turns you away, let’s talk some about slow fashion’s opposition ‘fast fashion.’
Call in to see our ever changing array of designer fashions
Fast fashion revolves around the concept of quantity over quality. Fast fashion companies produce large amounts of clothing to drive prices down and purchases up, producing low quality items which are shipped in weekly/ daily. This constant influx of clothing along with smart marketing and advertising convinces consumers they need to purchase more to stay on trend. While the desire to buy new trendy clothes seems ingrained in our society, purchasing cheap mass-produced clothing comes at a cost to people and the environment. Reports by Labour Behind The Label, Greenpeace and Dirty Laundry have discovered poor working conditions, pollution, low level hazardous chemicals and high energy usage all linked to fast fashion labels. Not to mention that the cheaper garments are creating a mentality
of disposable fashion where items are likely to get thrown away after only several wears, adding to our overflowing landfills. Following those facts, it becomes obvious that fast fashion is not sustainable and there is growing support for the slow fashion movement. Being a conscious consumer is the first step. Purchasing high quality items which transcend fashion trends is a major way to slow down consumption, relieve pressure on the ecological system, and help return production amounts to a more sustainable rate. Purchasing vintage and upcycled clothing is another excellent way to practice slow fashion as vintage clothes have no new production costs and lessen the amount of landfil. Consider swapping clothes you no longer wear with your close mates or swap online (clothingexchange.com.au). Locally, here’s our responsibly-fashionable helpers: • Tres Belle in Noosa offers recycled designer fashion in its reclaimed boutique; • Eco-tique Collective in Noosa Junction has a great range of vintage fashion; • Kobomo design and manufacture ethicallyproduced clothing and are a registered ‘Business for Good’; • Choose natural fibres, such as the pure linen and authentic cashmere range from Tangerine Beach; and • Get to know your local (usually organic) farmers and ethical artisans who generally use more sustainable processes that yield a higher quality.
Virginie 0400 210 342 Amanda 0401 501 680 Shop 2 & 3 203 Gympie Terrace Noosaville IN Noosa Magazine
Anne Harris Naturally dyed scarves www.anniesworkroom.com Photographer: Tony Webdale
Vege Threads Naturallly dyed, organic fabric 2014/2015 Collection www.vegethreads.com
upporting local artisans and farmers also benefits the slow fashion movement. These local (usually organic) farmers and ethical artisans may be more expensive than their mainstream fast fashion competitors but their quality is superior and their process more sustainable. The Eumundi Markets, Coastal Artisans in Peregian Beach and Local Labels in Hastings Street are great places to support local designers and find out more about their trade. By buying local you are supporting your community, creating nourishing relationships and contributing to your local economy. IN Noosa there are a number of local designers and artisans involved in eco-fashion and you might also consider attending meetings, exhibitions and workshops with them. You could also take sewing lessons, which will teach you how to make and mend your own clothes; or learn about natural dyeing, which reveals a gentle, more earth friendly alternative to synthetic dyes.
Quality over Quantity Slow fashion is a movement driven by people with a love for the environment and an ethical eye. There are many ways to establish the slow fashion movement as the new norm and these include: • Consuming less • Buying from reclaimed, vintage and Op Shops • Supporting more transparent sustainable fashion companies • Swapping clothes • Supporting local artisans and farmers • Purchasing more sustainable fibres • Mending/repairing your own clothing Sustainable Fibres When shopping look for these fibres: • Organic cotton: organic cotton does not use as much water and pesticide as conventionally farmed cotton • Hemp: a highly-productive, easy to cultivate and pest-tolerant plant • Bamboo: a fast-growing plant which yields a hypoallergenic and naturally antibacterial fibre • Linen: made from flax, a plant which needs few chemical fertilisers and less pesticides than cotton • Organic wool: preferably local farmers who use sustainable farming practices and no toxic sheep dips • Recycled polyester: a fibre made from recycled drink bottles • Vintage fabrics: fabrics which already exist and therefore do not need to go through the production process
Slow fashion, to its advantage, has a broad definition which can appeal to many different types of people, and therefore yields a plethora of options in which to contribute to the movement. Realising that you, the consumers, ultimately have the power to change the textile industry is fundamental to shifting from the current environmentallydamaging fast fashion movement to a more sustainable and ethical industry.
Emmanuelle Holmes Eucalyptus Forest Wool Scarf emmanuelleholmes.com Photographer: Craig Holmes
Local exhibitions, workshops, classes, and artists: • Noosa Arts and Crafts Spinners, Knitters & Weavers (www.noosaartsandcrafts.org.au) • Anne Harris (www.anniesworkroom.com.au) • Emmanuelle Holmes (www.emmanuelleholmes.com) • Jenai Hooke (www.facebook.com/alchemistinside) • Sue Punshon (www.woolandcottonroad.com) • Coastal Artisans (www.coastalartisans.com.au) • Eumundi Markets, every Wednesday and Saturday (www.eumundimarkets.com.au) • Local Labels Noosa (www.facebook.com/locallabelsnoosa) DON’T MISS: Natural Fibre Exhibition presented by Noosa Arts & Craft Spinners, Knitters & Weavers. Friday 29 - Sunday 31 May, 12pm-3pm www.noosaartsandcrafts.org.au For more information visit www.slowfashionforward.org or www.ethicalclothingaustralia.org.au
Seahaven Resort, Hastings Street, NOOSA HEADS 0429 919 888 Noosa Marina, TEWANTIN 07 5440 5557
Jenai Hooke Indigo dyed fabric www.facebook.com/alchemistinside
Carpenter Street, BRIGHTON (VIC) www.tangerinebeachnoosa.com.au
Autumn is the time of year to detox, re-group, retreat and recharge. Day Spa Oracle Katrina Thorpe shares some ideas and tips to care for your body, mind and soul.
MAKE A CHANGE
MIND OVER MATTER
By autumn our skin shows the effects of the harsh summer environment so it is a great time to exfoliate and nourish our skin. Change your skin care routine by adding a mask, more intensive moisturiser and exfoliation:
• Book a regular ‘I deserve this’ date with yourself – investing in yourself benefits you and everyone else in your life. A new hairstyle, colour or haircut does wonders to how you look and feel. A massage, facial, body treatment or pedicure reminds you how much you needed someone else to care for you.
Meditation comes in many forms and is a very personal practice but you can find your own way to ‘rest your mind’ and it does not have to be of the traditional meditation kind. Occupying yourself in a repetitive, mindless activity is a great way to rest or distract the mind. Switching off the mind is not always easy but here are some suggestions to get you started:
• Rather than using an abrasive exfoliant, look for an AHA cream or gel which dissolves the dead skin for greater resurfacing. • Add a serum that is packed full of intense vitamins or results-driven ingredients before you apply your moisturiser. • Use a mask to infuse hydration levels which helps reduce the appearance of wrinkles as it increases the surface volume and fills out fine lines. • Always use a moisturiser, preferably without parabens and always use sun protection. You will feel and see the difference immediately.
• Treat your body like it’s the only one you have – put the goodness in and leave the bad things out. Take out one thing a day you know is of no benefit to your body and replace it with something that nourishes your body. • Go through your wardrobe and your jewellery collection and prepare for the change in season by re-discovering last year’s favourite items and donate any pieces you will no longer wear.
• Try walking in a place you love to be, with your dog or with a special playlist to listen to. • Dancing is great for de-stressing the mind as is painting, drawing or knitting. • Empower your ‘mind rest’ time by switching off your phone, TV and computer. Guaranteed to give you that ‘ahhh’ feeling. • Remember to breathe, deep and slow.
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SIMPLY GOOD FOR YOUR SOUL • Write yourself a list of ‘Retro friends’ to contact (you know, those friends you have collected and known a long time), the friends where you ‘take off where you left off’ last time you spoke. The friends you know love you, yet you just never get time to call each other. Make your way through the list to contact them to catch up or just a phone call to say hello. The people that have known you a long time are special and you will find it’s such a feel good, soul revival to see them or speak to them. Rules apply though! This is not to be done through social media or text as it’s not a good enough soul exchange connection. • Look through some old photos of great times and memories to warm your soul. • Laugh – with family, friends and work colleagues and see a happy feel good movie to comfort your soul. • Write down a few things you are grateful for and leave them where you can see them as a ways to embrace your soul. By taking a few simple steps in the right direction, you’ll be feeling refreshed and ready for the cooler months ahead.
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Linen by Sheets on the Line. Photo by Toby Scott.
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Fall for Autumn Trends
COLOURS AND TEXTURES
1./ GO FOR GOLD – captured with layers, texture, colours and injections of minerals such as gold, bronze and other metallics left over from 2014. It’s possible to ‘go for gold’ in accent pieces such as picture frames and lighting or bolder statements like furniture and wallpaper.
gn esi – D ctive T L TI olle C
WOW FACTOR ON WALLS
7./ GET PLASTERED – Wall treatments perfected through the ages are given a contemporary twist thanks to modern technology honed here on the Sunshine Coast. Our place in nature is observed with earthy hues in new render and plaster finishes that are borne of natural materials and have thermal qualities. When in the hands of a master craftsman the effects are dazzling.
CRAFTSMANSHIP HONOURED 4./ MAKE A STATEMENT – Furniture is influenced by mid-century designers and there is a resurgence of interest in the Danish Modern era in particular. Local furniture makers, such as Green Cathedral and RZID, are displaying time-honoured skills and creating beautiful pieces. Outdoors, look for artisan features from welded metals for letterboxes, gates and striking garden art. A statement piece can be a good investment for now and into the future.
3./ GREEN SCENE – if you don’t have a green thumb to brighten up your view go for a green indoor colour scheme reflecting nature and our desire in our busy lives to connect with it. Harking back to the 1970s, interiors today are again being adorned with indoor palms, hanging baskets and planters with architectural succulents and aloes – think Noosa Beach House Bar at home!
Sig n Ha ature stin on gs
Carolyn Beaton discovers a few autumn trends designed to make your home brighter and lighter.
2./ BLUE HUES – Blue lovers rejoice as it is back in vogue in cobalt, marine and the paler duck egg hue. Dominating the colour palette of 2015 are also soft cooler pastels - pinks, shady greys and mint. These colours work well with blonde and raw timbers, as well as metallics.
8./ WALL FLOWER – dynamic floral, botanical prints and geometric patterns are hot right now. If you are not confident with whole rooms you can try a feature wall or smaller framed pictures.
5./ GO ORGANIC – Look for earthen finishes in materials such as ceramic, stone, marble and even concrete. Texture is popular, particularly with handmade homewares. sa
6./ PLASTIC FANTASTIC – Pioneers in the manufacturing of reworked materials such as moulded plastic are also being recognised. These pieces can be effectively mixed with a strong industrial chic theme-concrete tables, walls and floors. It reflects an easy, uncluttered lifestyle where the bold materials take centre stage, rather than lots of knick-knacks.
ssid Intey & W rio rs hite
Au s Art tralia isa n ns
10 LET THERE BE LIGHT 9./ LIGHT IT UP – Light boxes add sophistication to evening entertaining – whether indoors or outside. They feature low voltage LED illumination, with a range of contemporary finishes and waterproof options. 10./ ENLIGHTENMENT – Skylights not only boost the natural light meter, but they block UV rays and can reduce indoor temperatures by about five degrees, making them a cost effective alternative to air-conditioning. Technology has finally arrived, with the latest featuring built-in rain sensors that are a perfect foil for Queensland’s unpredictable seasonal rains.
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3/8 Lanyana Way Noosa Junction, opp Coles Carpark
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Take A Seat
“Pernilla” Easy Chair Beechwood with cotton webbing. Manufactured in 1941 by Karl Mathsson of Varnamo, Sweden and designed by Karl’s son Bruno Mathsson. This mid-century piece was sourced by Annette Warner of Eco-tique Collective, Noosa Junction. www.facebook.com/ ecotiquecollective
2./ Signature Chair from Uncle George, Hastings St, Noosa Heads, www.unclegeorge.com.au 3./ Archie Chair, also available as a lounge, from Green Cathedral, Noosaville, www.greencathedral.com.au
natural macadamia soap
IN Noosa Magazine
4./ Low Back Occasional Chair, available in a variety of colours and fabrics from Eclectic Style, Noosaville, www.eclecticstyle.com.au 5./ Occasional Arm Chair, available in a variety of colours and fabrics from Eclectic Style, Noosaville, www.eclecticstyle.com.au 6./ Zen Chaise, locally designed and made, available in a variety of colours and fabrics from Cassidy and White, Noosaville, www.cassidyandwhite.com.au 7./ 70s inspired Zig Zag Outdoor Chair from Cassidy and White, Noosaville, www.cassidyandwhite.com.au
IN THE GROUND
Unearth your Inner Farmer in 10 Minutes
With the rise of healthy eating, improving our well-being, organic lifestyles and following all the advice from the experts, we can be left wondering how to fit all this into our busy lives…and still feed ourselves and our family healthy, tasty food. Cath Manuel is here to help you unearth your inner farmer – in just 10 minutes a day!
ealthy fresh food doesn’t have to be complicated or expensive. Simple steps can be taken to add extra nutrients and flavour to our regular meals by growing a few fresh foods at home. I don’t want you to start thinking that you have a brown thumb, kill everything you grow, don’t have time…yep I’ve heard them all! Gardening can be simple, fun, therapeutic and provides extra delicious ingredients to brighten up any meal or add to lunchboxes. The best thing is, you don’t need to be a horticulturist to do it, trust me on that one. Ten Minute Gardening is about steps that are quick and easy to do, although here’s a little secret…once you get started you may not stop!! Aim for 10 minutes a day…this may lead to 20, 30 minutes or even an hour – you’ll notice that at around five minutes you will start to relax and your stress levels will start decreasing. This is where gardening becomes therapeutic. If you relax and allow yourself to enjoy the time connecting to nature you’ll be rewarded with the many benefits to your health and well-being. So you’re now wondering how to get started (I hope!). Here’s my tips for 10 Minute Gardening…
• Make the most of small little gaps in busy times to head outside and look at your garden. You’ll start to notice small things to do, little things to pick and beautiful birds, butterflies and other creatures to admire…Yes this is gardening!! • Don’t stress about it. I’m amazed at the number of people who worry about their gardens being a mess…me included! Gardens are never ever complete. They’re a work in progress, a hobby, a passion, a work of art, an act of mindfulness, so please don’t stress about it. • If you’re feeling stressed the best thing you can do is head outside, take off your shoes and ground yourself. Allow the earth to rejuvenate your soul and lift your spirits. You’ll feel calmer, focused, centred and ready to take on life again.
• KISS - Keep It Simple Sunshine! Don’t overcomplicate things by reading too much information and trying to grow the whole supermarket in one go.
• Get your partner and kids involved. If you all spend 10 minutes in the garden then that could add up to a half or an hour of gardening…You’ll get loads done together and kids love to get their hands dirty!
• Start small – if you’re new to gardening then start with two pots of herbs. Parsley and mint are the easiest to grow, taste delicious and are packed with loads of nutrients.
• Celebrate every harvest. Share your bounty on social media, everyone will love it and you might inspire someone to garden, too.
• If you have over an hour a week all up to garden then grow a few pots of herbs and picking greens, like cos lettuce and rocket, and plant a lemon or lime tree in a large tub. You’ll then have on-hand some delicious fresh ingredients to suit all styles of cooking.
I hope these simple ideas inspire you to unearth your inner farmer and get your hands dirty. You’ll find it’s fun, great exercise and the harvest is so rewarding, especially when you get to share your abundance with others.
• If you forget to water your garden, or have limited time, grow in self-watering pots (available from local hardware stores). All you have to do is check the water level in the base weekly.
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• Have a clear plastic box with a lid, to keep a stash of goodies on hand. My faves are gloves (use cheap rubber washing-up gloves to protect your nails girls!!), a hand trowel and hand fork (small little garden tools for digging), plastic watering can, a few take-away containers with organic fertilisers (clearly marked on container), bottle of worm wee (if you have a worm farm) or organic liquid plant food, a bag of quality organic potting mix (don’t buy the cheap stuff), a few cute looking pots or containers to plant in and packets of organic seeds (store in a snap seal bag). These goodies will be on hand if you find yourself wandering outside when the kids are playing (or fighting) and you have some ‘me time’.
Happy Growing, Cath.
IN THE GROUND
aaah, autumn...I’m so glad you’re here! Being a gardener I love the change of season and the cooler feeling in the air. Now’s my time to get outside, enjoy our amazing autumn climate and grow loads of fresh veggies, fruit and herbs to enjoy. After a hot and humid summer now is a perfect time to get started with gardening as the weather is a little gentler for outside play. It’s also a great time to re-vamp existing garden beds ready for the next round of crops.
Make a Bold Impression
First step is to check the quality of your soil. After the recent rain most of our garden soil should be moist and almost ready to plant in. Many of you may find loads of weeds in the garden after the summer heat and rain. Remove these by hand or cover in wet newspaper and cane mulch to die off. Please no chemical sprays as it’s best for you and our planet if we give those nasties a miss!! If your garden soil looks dry, sandy and lacking life then apply a top-dressing (cover existing soil) with a blend of compost, rotted manure and a sprinkle of blood and bone (one of my favourite garden products!) Water all this in with a good hosing and cover in a 5cm layer of organic sugar cane mulch. Now get planning… This is the start of our cooler climate, so now’s the time to grow winter veg of Kale (Yay green smoothies), broccoli, cabbage (I love Chinese Cabbage), beans, carrots, more lettuce and Asian greens. After about three to four weeks your garden will be ready for planting cool season veggies and herbs. Choose foods that you eat the most and get your kids to help with the planting. This encourages them to care for plants and also eat them!!
Ten Minute Gardening… Micro-greens – create itty-bitty gardens Great things about micro-greens… • Quick • Easy • Tasty • Portable • Suits small space • Healthy & Nutritious • Organic • Pretty!! Any edible leaves can be grown. Flavour is intense and a delicious garnish on most foods. Blend into salads, use in wraps and sandwiches, add flavour to curries and rice dishes. My faves – basil, coriander, kale, radish, sunflower and rocket.
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How to: • Re-use plastic food trays • Place a few holes in base of tray • Fill with organic potting mix (normal potting mix is okay, but always use the best available) • Sprinkle plant seeds (go for organic seeds) all over top of the potting mix • Sprinkle a light layer of potting mix over the seeds • Spray gently with water from hand sprayer (available at discount stores, hardware stores and supermarkets) • Sit in a well lit or morning sun position • Gently spray with water twice daily until sprouts appear • Harvest when approximately 5cm tall (about two weeks) by trimming the top of leaves and leaving roots and soil in trays. • When the leaves are all gone tip the contents on the tray in the compost or garden and start again.
Contemporary garden art, bespoke commission pieces, sculptural planters, landscape features.
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Painting Workshops Noosa Regional Gallery
If you have found yourself dreaming of becoming an artist, staring at a blank canvas, lump of clay or a pile of unused art supplies with no idea where to start, Nina Shadforth unearths some creative programs to get those creative juices flowing.
Cooroora Institute Woodworking Classes
hen I say ‘Workshop Wonderland’, I mean exactly that! Noosa’s beautiful environment is a wonderful setting to tease out one’s inner creativity enabling it to flourish and bloom. There are myriad options available to experience and participate in art-making, from weekend intensives, half-day or full-day art-making activities and art camps to artist talks and demonstrations or art appreciation and lectures. Start by getting to know the local art hubs in Noosa: a few of the main ones are Pomona Railway Station Gallery; Noosa Regional Gallery; Oxlades Arts Supplies Noosa; the
Artmaking Workshop Duncan MacQueen Photography
Cooroora Institute; Black Mountain, and the Noosa Shire Arts & Crafts Inc (NSACA) at Wallace House, Noosaville. NSACA is a community arts association of around 20 different groups that run regular classes and workshops in a variety of art forms, such as painting, mosaic, pottery and printmaking through to creative writing, beading and photography for beginners. A number of local artists in the association also conduct classes from their studios. While many of the workshops are targeted at adults, regular art classes and one-off workshops are also available for primary and
Cooroora Institute Furniture Classes
secondary-aged students, including Noosa Regional Gallery’s after-school art classes and holiday workshops for upper primary students, and artist Lyn McCrea’s ‘Arting About’ for teens. The most recent newcomer to the creative workshop realm is Central Queensland University’s (CQU) Noosa campus that has just launched its ‘Arts After Hours’ program, offering visual arts, creative writing, music and theatre. So get started and even if you’re not the next-big-thing, at least you can have some fun and make new friends.
CRICOS Provider Code: 00219C
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. IN Noosa Magazine
IN SPIRE CQUniversity’s Arts After Hours
27 March – 3 May 2015
WORKSHOP WRAP UP POMONA RAILWAY STATION GALLERY Pomona Art Group in the Banana Shed Mondays, 10am, free www.pomonartgallery.com
NOOSA REGIONAL GALLERY Photo-Lumiere – An Art Evolution Salli Sixpence Saturday 11 April, 1pm – 2.30pm $8, 14yrs + (BYO smart-phone) www.noosaregionalgallery.com
“Dear Dor’ I’m Done For...” Salli Sixpence
A sensitive interpretation of the ANZAC Centenary.
Intuitive Drawing Workshops On the 4th Sunday of the month, 9am – noon Joyous Earth Studio, Cooroy Phone: 0439 749 248
Sound Track Salli Sixpence Artist Salli Sixpence uses macro photography and bevel mirrored sunlight refraction to create a reinterpretation of all things botanical.
COOROORA INSTITUTE Weekly Furniture Classes Thursdays, 9am –12pm, 1pm – 4pm and 5.30pm – 8.30pm Black Mountain www.cooroorainstitute.org
Tangled up in Hue Rob Roy
OXLADES ART SUPPLIES NOOSA
Rob Roy explores the boundaries between painting and photography. His exhibition of large, vibrant and textural works evoke emotional responses and challenge the viewer to a different perspective on photography.
Hen’s Night Life Drawing! Bookings essential www.artsuppliesnoosa.com.au
ARTS AFTER HOURS, CQUNIVERSITY (NOOSA CAMPUS) Play Writing and Reading - Dr Sue Davis; Guitar Orchestra - Andrew Veivers; Writing Circle - Prof Donna Brien; Visual Arts Printmaking and more - Ulrike Sturm First Monday of the month (apart from April, which will be 13 April), 5.30pm-7.30pm; Level 1, Zone B, CQUniversity 90 Goodchap St, Noosaville $15/12 CQU students/concesion, $25 for art workshops Enquiries & registration: www.cqunoosaevents.net or phone 5440 7000
Noosa Skyscapes Judith Ahern Judith Ahern investigates and photographs the coastal environs and skyscapes of the Noosa area. Main image: Salli Sixpence, 1915 - Ginger Mick’s Last Moments (detail), 2015, Macrophoto, 80 x 110cm. Image: courtesy of the artist.
Gallery and Gallery Shop opening times Tuesday to Friday 10am - 4pm Saturday & Sunday 10am - 3pm
Painting in Context: Renoir, “Moulin de la Galette” Ms Nicole Mezey BA MA FHEA FRSA (NADFAS Lecturer) Saturday 23 May, 3.45pm for 4pm start Held at St. Mary’s Anglican Church, 17 William Street, Tewantin Fee for non-members $25 and for visiting ADFAS members $20 www.adfas.org.au/societies/noosa_index.html
Level 1, Riverside, 9 Pelican Street, Tewantin Q 4565 07 5329 6145 | firstname.lastname@example.org www.noosaregionalgallery.com
*Association of Australian Decorative and Fine Arts Societies
Straight to the CORE
Working your core doesn’t have to be a chore! Erin Yarwood explores the benefits of having a strong core and provides some hardcore advice.
ou may or may not have been aware of the seemingly new age phenomenon of ‘core work’… but do you actually know much about it? And more importantly, do YOU have a strong core??
As a Personal Trainer and Pilates Instructor, it is alarming to meet so many people who are not only unaware of their ‘core’ region but also unsure of how to properly activate those muscles. I cannot stress enough the importance of working all of the muscles in and around your core. It is the base of everything we do. And the best bit: it doesn’t have to be hard work! To ensure you are on the right track, I would strongly recommend finding yourself a reputable Personal Trainer or some decent Pilates classes around the Coast to help you gain the knowledge and understanding of activating your core muscles correctly. It can be a bit tricky to begin with, but once you get the hang of it, you will find that you will be bracing your mid-section all day! Having a strong core not only makes you fitter in general, but it corrects your posture, helps keep your back strong and pain-free, increases your balance, is extremely beneficial during pregnancy – and the list goes on! Not only is it an amazing feeling being strong in this area, but working your core muscles also helps to define your abs! Advantages all round!
There are many other activities around the area that will also benefit your core muscles and they include: kayaking, rock climbing, horse riding, running, outrigging, bush walking. The list is endless. And the beauty is… these are all available right here on our amazing Noosa doorstep. So there you have it. A slight taste of what your core is, where you will find it, how you can work it, and fun things you can do to make it strong! So jump on the ‘core’ wagon and strengthen those muscles!
Why work your core?
Great Core Activities IN Noosa:
…alleviates back pain …corrects posture …helps with balance …defines your abs (yes!)
• SUP • Surfing • Pilates or yoga • Kayaking • Running • Rock Climbing
Erin’s top 3 core exercises: 1. Plank 2. Table Top 3. Roll Up
The core consists of many muscles that all sit under your ’six-pack’. Yes, we all have a six-pack (even though most of us have some extra cushioning over the top) but not everyone has a strong core. It is so important to work deep, not just the top layer of your tummy muscles. And this goes for blokes, too!
For instructions on how to do the perfect plank, visit www.innoosamagazine.com.au
Today we are very lucky to have an abundance of fun, [inadvertently core-strengthening] activities right at our fingertips up for the taking, especially around our beautiful Noosa region. And as the Noosa Festival of Surfing is just around the corner, I will begin right there! Surfing and Stand Up Paddle Boarding are both perfect ways of unintentionally working your core, while having a heap of fun at the same time. If you’re thinking ‘I can’t surf… I would fall off a SUP’ then think again. You don’t have to be a professional to give these sports a go. And you can always have lessons. What are you waiting for?
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From The Lucky Country to the Caring Country Is Australia on the path to forging its place in history as the 'Caring Country'? Paul Bird explores what it takes to create a true civil society.
All these organisations rely on the goodwill and generosity of spirit manifest in a civil society. They add to our adaptive resilience, our strength in adversity and the cohesion which makes us a generally safe and secure place to live, work and play.
ustralia seems to be emerging as a leading example of what is perhaps the most advanced economic era of human existence yet - a true civil society. I believe the transformation is already underway and gathering steam and that Australia is emerging as one of the great civil societies of the world.
There are studies which show that volunteerism delivers many mental and physical benefits to the volunteers. In short, helping others makes us happier.
But what comes first - the money or the caring?
My ideal of a civil society is one in which people resist the 'I’m alright Jack and I don’t give damn about the rest of you' approach to life.
Recent worldwide surveys reveal that after 23 years of uninterrupted economic growth, Australians are, on average, amongst the richest people in the world with a low percentage of the population living below recognised levels of poverty when compared to other nations.
A civil society is one in which people have the self-awareness to recognise their own true nature of compassion and empathy, raise their heads as they march through life, look around and ask themselves the question: “What is going on with my fellow human beings?”
This does not mean there is not genuine suffering and need across our nation but it does mean that we now have the option, if we choose, to move beyond base capitalism’s unsatisfying, grasping consumerism to a Caring Country.
And when you ask yourself that question there is only one true response: “They suffer.”
The manifestation of this evolution is our growing propensity to give of our time, wisdom and money to the many worthwhile profit-for-purpose charities (also called not-for-profits) and community organisations doing good work across our society.
We can see the suffering of our fellow human beings all around us, here in our local community, across the country and elsewhere around the world.
The World Giving Index recently ranked Australians the world’s most charitable people. Produced by Britain’s Charities Aid Foundation, the Index uses surveys conducted in 160 countries to measure the percentage of people who regularly donate money to charity, volunteer their time and help strangers. It found that in a typical month 76 per cent of Australians donate money (second on the Index); 37 per cent volunteered time (12th); and 67 per cent helped a stranger. The Index also showed Australia had the highest score on average during the past five years.
In a civil society we do not allow the suffering to overwhelm us. Rather, we respond with: “What can I do to help?” And then we take action. In whatever way we can, with the means at our disposal. We see the positive, high-profile manifestation of our Australian civil society in times of crisis, when the land of Dorothea Mackellar’s 'droughts and flooding rains' unleashes her 'terror' upon us. We have seen this in recent years when cyclones, floods, fire and drought have brought suffering to the people of our land. But our civil society also has a challenge in helping those with ongoing needs that exist beyond the sensationalism of the evening news bulletin and one-off disasters.
It seems that as a younger and until recently, less wealthy nation, Australians have traditionally preferred to 'muck in', giving of their time and experience as volunteers. Nowhere is this willingness to volunteer illustrated better than here in Noosa where, according to the Australian Bureau of Statistics’ 2011 Census, some 22 per cent of people volunteer for a group or organisation without remuneration - above the national figure of almost 18 per cent.
In the end does it matter whether we are becoming more caring because we are wealthier? Perhaps we can optimistically view wealth as an enabler of our natural human empathy. That’s how I prefer to see it anyway.
People are answering a different call for assistance when they volunteer for the Community Jury, local Noosa events or our own Noosa Biosphere initiative. Many members of the business community give of their time and wisdom as volunteer Board members. Others are involved in services clubs, local sporting organisations … the list goes on.
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 sometimes 'resident' during the past 25 years.
NOOSA RIVER AREA Noosa North Shore
The Noosa region was afforded Biosphere Reverve status by UNESCO in 2007.
Goat Island LA VEN
NOOSA RIVER HILT ON
A RO AD
EUM UND I-NO OS
WEYBA RO AD
World-class multi-use Heritage Trails throughout the hinterland – walking, horse-riding and mountain bike riding.
DR EEL WH R U FO
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
Boreen Point O ZZ
EH UC BR
AY HW IG
OSA Y-NO COORO
Tea Tree Cooroy Bay
Tewantin National Park
Noosa National Park
HI NE CO AS
TM OT OR W
ARA A P NOOS
ND MU EU
In 2008 the Queensland Government recognised Noosa as one of only four “Iconic Places” in the State.
Noosa National Park
Tewantin National Park Tewantin
D R IVE
Lake Mt Macdonald Tinbeerwah
Noosa Main Beach is one of only a few north-facing beaches on Australia’s east coast.
Little Hall’s Reef
R LAKE MACDONALD D
NOOSA HEADS AREA Breeding ground for Migratory Birds
There are more than 450 kms of public bikeways and walking paths throughout the Noosa Biosphere Reserve. ON
Yurol State Forest Library
Teewah Coloured Sands
Yurol State Forest
Tewantin National Park
King of the Mountain
44% of all Australia’s birdlife diversity resides within the Noosa Biosphere.
Noosa River is the only river system in Australia that has its entire upper catchment protected in National Park.
Tewantin National Ringtail State Ringtail Park Forest State Forest
Noosa Biosphere Reserve contains the largest riverine seagrass beds in South-East Queensland.
Woondum National Park
LOU IS B A
Noosa Biosphere Reserve is home to 1,365 species of plants and over 700 native animals. At least 49 species are internationally significant.
60 different regional ecosystems have been identified within Noosa Biosphere Reserve.
Great Sandy National Park
DAVID LOW WAY
WEYBA RO AD
BEACH FOUR W HEE LD
Noosa Hill NOOSA JUNCTION
Noosa National Park
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THE DANCER RING
The Parisian Collection
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Published on Mar 13, 2015
INform, INdulge, INspire. A magazine to capture the spirit of our people and the essence of our place. Proudly 100% locally-owned. www.innoo...