Page 1










Editor’s note Matt Golinski

Tony Cox WINE

Helen Flanagan

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 can be found at the Noosa Wine Cellar at the Sheraton where he tries to abate the separation anxiety he suffers due to his own wine cellar being located in Melbourne.

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 Beaton PEOPLE

Heidi Saunders FASHION

Erin Yarwood

We’ll help you explore what’s on offer across the Noosa Hinterland and discover the local roasters who are taking the art of coffee roasting to a whole new level.

Carolyn is a communications professional with a penchant for Noosa’s natural environment, and koalas in particular. Koala conservation has been Carolyn’s passion project for the best part of a decade. Her family will tell you it stems from a life-long love of animals, and that she found her own voice, in attempting to provide one for them.

Heidi grew up in country Victoria before building a professional career in fashion. She’s always loved styling with an obsession for fashion and business, continuing to study the industry, including merchandising. Heidi is the owner of George and Betty boutique and her coffee table at home is stacked with an extensive collection of Vogue Magazines.

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 is the owner and operator of E Fitness, a vibrant personal training studio based in Cooroy and has a reputation amongst her clients for being “The Smiling Assassin!”

I’ve been a coffee lover for decades and I must admit that since speaking to all of the specialty roasters featured in this issue, I’ve discovered that a richer and more diverse coffee world exists beyond the mass-produced bag of beans in the supermarket.

Nekita Roberts

Helen Barnett

Katrina Thorpe

Writing as The Australian Poet, Nekita's observations of nature, the ocean, and the beauty of the Coast have captured the hearts and minds of her readers. Nekita's love of the printed word will see her work released in beautiful hardcover poetry books and regularly in the pages of IN Noosa Magazine.

Helen brings an infectious energy and enthusiasm to everything that she does and believes in doing things with soul, creativity and heart. She is all about fresh ideas, clean design and thinking outside the box. Helen works for Blink Living, an interior design/property style firm in Noosa. She spends her time working across different areas of digital marketing, design, campaign, editorial direction, photography, copywriting and styling the next IN/spirational interior.

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


Like a lot of people, I was beginning to think that the cool winter change was never going to happen however now that it’s here, we’re enjoying a traditional Noosa winter and appreciating all the things that are special about our region. I must admit that one of my favourite winter pastimes is hanging out at Little Cove Beach, but if spending less time by the water when it cools between July and August is something that inevitably happens as the seasons turn, then this issue of IN Noosa Magazine will hopefully provide a cornucopia of INspiration!

It's all about local!

John Caruso


FIND US #innoosa

100% LOCAL SPRING 2016 DEADLINES Bookings close: 5/8/2016 Art Deadline: 12/8/2016 Call Jasmin on 0406 658 640 jasmin@innoosamagazine.com.au www.innoosamagazine.com.au

Nugget & Al MUSIC

Nathan 'Nugget' Dell is an absolute Sunshine Coast boy through-andthrough. If you didn’t go to school or Uni with him, you have almost certainly, surfed with him, played cricket or rugby against him, or you’ve run in to him in his nearly 15 years working in the local media. Nugget has been presenting Zinc’s breakfast program with Al Doblo for over six years. Al has been on radio on the Sunshine Coast 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.






@innoosamag /InNoosaMagazine @InNoosaMag


14 30


Explore the picturesque towns of Noosa’s hinterland and discover why people from around the world are visiting them right now.


Light the fireplace and cue Puccini as celebrity chef Matt Golinski shows you how to prepare the perfect winter dishes for the cooler months.


IN TOXICATING 30 What’s all the fuss about specialty coffee and why is Noosa becoming a hotbed for roasters?


Meet the self-confessed petrol head who went Christmas tree shopping only to return home with a dusty purchase that’s become his pride and joy.

Discover what’s on and clear your calendar to enjoy everything the Noosa region has to offer from gruelling endurance races to country music and the finest in theatre, cabaret and literature.

EDITOR: John Caruso, 0414 436 732 john@innoosamagazine.com.au EDITOR-IN-CHIEF/PUBLISHER: Deb Caruso, 0428 853 224 deb@innoosamagazine.com.au PUBLISHER: Paul Bird ADVERTISING ENQUIRIES: Jasmin Boyd, 0406 658 640 jasmin@innoosamagazine.com.au GRAPHIC DESIGNERS: LED Design, Paul Sheavils, 5474 2202 www.leddesign.com.au. SUBSCRIPTIONS, EDITORIAL SUBMISSIONS & DISTRIBUTION ENQUIRIES: hello@innoosamagazine.com.au; PO Box 542, Noosa Heads Q 4567 www.innoosamagazine.com.au


DISTRIBUTION: A minimum12,000 printed copies available throughout Noosa and surrounds in public spaces in locally-designed and handcrafted magazine stands. In a Noosa first, IN Noosa Magazine has exclusive placement in the rooms of Sheraton Noosa, Peppers Noosa Resort & Villas, RW Noosa and Accom Noosa prestige holiday accommodation. 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. COVER IMAGE: Shot on location at CLANDESTINO ROASTERS, IN NOOSA Magazine is printed on 100% recyclable paper. Please dispose of responsibly.

IN Noosa Magazine



Belmondos Organic Marketplace, 59 Rene St, Noosaville @clandestino_roasters www.clandestino.com.au COFFEE BY: Josh Lazarevski @sirhjock PHOTO: Katja Anton; @katjaantonphotography www.katjaanton.com

The Team


DEB CARUSO / PUBLISHER & EDITOR-IN-CHIEF Deb has more than 20 years’ experience providing strategic communications and brand reputation advice to clients in the public, private and not-for-profit sectors including Earth Hour, Stockland and Big Top Market Fresh. She is an active member of Slow Food Noosa and her passion lies in working with small businesses to help them achieve their dreams.

PAUL BIRD / PUBLISHER Paul 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 resident over the past 25 years.

JOHN CARUSO / EDITOR John has worked in media for 30 years including being a presenter on FoxFM Melbourne, Triple M Brisbane and seven years as the breakfast host on SeaFM. More recently, he was the Regional Content Manager and Drive Presenter for ABC Sunshine Coast.


Embrace the chill in the air with warm textures, chic layering and pops of colour with inspiration from Noosa’s finest boutiques and local cafés.

JASMIN BOYD / SALES MANAGER As the former President of Sunshine Beach Surf Club and Noosa Biosphere’s Social Board, Jasmin is passionate about her local community and growing the magazine. She also understands business, having been a small business owner herself.


KATJA ANTON / PHOTOGRAPHY Katja is former award-winning BBC wildlife filmmaker who’s been taking photos locally for the past 10 years since moving to the coast with her young family. Her work has a unique artistic flair capturing the amazing diversity that’s all around us. Katja calls Noosa home now having fallen in love with the fantastic community we live in.

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 André Eberle for their contribution to this edition. Enjoy!


It’s harder to get out of bed when the mercury drops. Our cosy styling tips and suggestions might see you never leaving the boudoir.


Winter 2016


Another Swell Edition

Event: IN Noosa Magazine's autumn launch at the Noosa Festival of Surfing The sun was shining, the feet were sandy and the surf was swell for the launch of IN Noosa Magazine’s autumn issue! It was a double celebration shared with Noosa Festival of Surfing celebrating their 25th anniversary. Valued clients and friends enjoyed the Festival vibe and networking in the VIP area. Delectable delights served up by Fiona’s Fancies and washed down with a few cold beverages under a clear blue sky on Noosa’s main beach – what more could you want?!

Organic awesomeness Event: Organic wine tasting at Organika The converted and the curious came along to celebrate the launch of Organika receiving its liquor licence and to sample the hand-picked range of organic, preservative free, vegan, gluten free, and biodynamic wines. Owners of the one-stop organic shop, David and Gayle; their wine rep and friendly and passionate staff were pleased to share their knowledge and to prove that organic and biodynamic wines are certainly not lacking in flavour and value.

Slow Learners

Event: Slow Food Noosa picnic lunch at Sunshine Beach State School Slow Foodies and proud parents enjoyed a leisurely lunch amongst the impressive kitchen garden at Sunshine Beach State School. The three-course feast was prepared by chef and farmer Jodie Williams of Black Ant Gourmet and Kin Kin General Store using ingredients from the garden and meat from Jodie’s farm. Slow Food Noosa provides funding to the school to encourage a better understanding of where food comes from, and hands-on education for the students to grow their own food.

Tag yourself and your friends at our events using #innoosa IN Noosa Magazine

@innoosamag 6




Three-riffic! Event: Flux’s 3rd birthday

Flux Restaurant and Lounge celebrated its third birthday with a fitting five-course feast featuring its favourite dishes from the last 12 months and paired with a superb collection of matching wines. The top five included prawn and scallop ravioli; chicken involtini with macadamia nuts and brie; the delectable duck pancake with green curry; beef Wellington with mushroom duxelle; and mixed berry panacotta tart with white chocolate and Jaffa mouse with chocolate smear. Can’t wait to see what they have in store for number four!

Seven–sational! Event: Mooshka’s 7th birthday

Locals and lovers of Mooshka’s laidback vibe joined owners Damian and Lucy to celebrate the seventh year of the funky foodhouse opening its doors. The Sunshine Beach institution celebrated in style with its trademark down-to-earth approach that has created its own community. Far from suffering a seven-year-itch, Mooshka continues to grow with a dedicated and loyal local following as well as being a ‘must do’ on the tourist trail.

Sweet 16! Event: Secret’s Shhh… 16th birthday. Secrets Shhh founder Jane Meredith celebrated 16 years since the launch of her dream to give all women the opportunity to feel equally valued, confident and empowered wearing beautifully crafted fine jewellery as women who wear the most expensive gem stones. The company has grown from humble beginnings to one of Australia’s leading retailers with stores located throughout Australia and online. Jane also announced the company’s collaboration with Beyond Brilliant Foundation to support those touched by brain tumours. Send your event to hello@innoosamagazine.com.au

Want more? visit www.innoosamagazine.com.au for more social pics and the latest events. 7

Winter 2016


Do unto others Diana says an important part of her role is also talking to people.

“Do unto others as you would have them do unto you”, are wise words to live by, according to local Salvation Army volunteer Diana Alison. They are also the unofficial catch-cry of the “Wednesday bunch” of volunteers at the Salvation Army’s Noosaville family store, of which Diana is one. Diana is a former school teacher and her volunteering with the Salvo’s began fifteen years ago, when the family store was located at Rene Street. She fondly recalls that she and her husband had just moved into town from acreage at Cooroibah and she wanted to keep busy and give back to the local community. A friend encouraged her to try volunteering at the store and today Diana is one of the longest serving of its many helping hands. A typical Wednesday sees Diana arranging the merchandise on the shop floor and giving special focus to items that are noteworthy and unique. She jokes that this time also doubles as her weekly fitness class, such is the amount of bending and stretching!

“There are regulars who find the store is a haven. They will spend a couple hours wandering through and want to engage in conversation with a familiar face.” There’s certainly no mistaking friendly faces. There is a strong camaraderie amongst the volunteers which Diana sees reflected in “a lot of laughter” and social banter. Diana says that over the years she’s seen first-hand that the Noosa community can be exceptionally generous in their giving. She finds it personally fulfilling to contribute to an organisation that garners such goodwill and does a very good job in directing that kindness back outwards - helping where it’s most needed in the local community and in the wider world. As a child of the Depression, Diana says that she finds it hard to throw things out and the Salvation Army carries the same ethos of not wasting anything. “Even bags of rags have a place at the store and will be purchased by tradesmen." Diana believes that the community view towards op shops has changed and there is the attraction of finding real value and

The rewards for those who help others can be plentiful, as Carolyn Beaton discovers. repurposed treasures. The idea of it being a dumping ground is fortunately observed less and less. “Clothes sell rapidly," she said. "University students will come in and readily find a whole wardrobe for just a few dollars.” Diana’s enthusiasm for her community work is infectious. Her husband of 63 years, Keith, has recently begun volunteering at the store with her - and certainly not reluctantly. For Keith it is a change of pace after volunteering at a local school and many years with the Noosa Coast Guard. He can now also bear witness to the fact that Diana is a gem amongst the ebb and flow of humanity that is a constant at this Noosaville store that is both a staple for community services and a sanctuary for bargain shoppers.

HOW TO DONATE DROP OFF – Goods can be placed in the donation bins or delivered in-store during business hours to 20 Eenie Creek Rd, Noosaville PICK UP – Arrangements can be made for the pick-up of large items by calling 5474 0567. For more information visit www.salvos.org.au/noosa

Handmade cakes & pastries • Custom Cakes • Wedding Cakes • High Tea • Catering • Wholesale • Macarons & macaron towers Open Monday to Friday 9am – 4.30pm Saturday 9am – 4pm Shop 3/37 Sunshine Beach Rd, Noosa Heads. 5473 5317 New online Shop: www.fionasfancies.com.au

IN Noosa Magazine







Not many people would use a rare 1961 Holden Standard as a tractor to work a vineyard, however self-confessed ‘petrol head’ Gerard Grimes tells John Caruso that he’s extracted maximum value and enjoyment from a discovery he made Christmas Eve, 1984.


nly someone with a true passion for motoring could retell a story about being hit by a car as a kid, excitedly recalling the type of vehicle that sent him flying through the air. “I was crossing a road when I was four and I dropped my custard pie,” says Gerard. “I went back to get it and I was hit by a 1934 Plymouth. I woke up being loaded into an ambulance and I remember asking the ambulance drivers all about the make and model of the car. “I’ve been a petrol head all my life!” Gerard admits that he loves all sorts of vehicles, joining his first hot rod club more than 40 years ago. “I’ve never been a fan of the ‘roundy round’ motor racing but rather the straight line drag racing and I’ve seen some spectacular crashes,” he recalls.

IN Noosa Magazine


IN TUNE “One involved a drag car with a MIG jet engine attached to it which crossed the finish line and then disintegrated and kept rolling for half a mile. All that remained was the driver cage and the only injury to the driver was a cracked wrist.”

I rebuilt in the early 90s and it’s putting out a lot more power now than it did originally.” The modifications were made to make the car more enjoyable to drive. “It’s an everyday car,” Gerard says. “In fact, for a long time it was my only car and when I owned a vineyard in central Victoria I’d use it as a tractor, hooking up a water cart and letting it idle along in first gear.”

“I offered $120 and she took it”

These days, all of Gerard’s motoring passion is invested in a 1961 Holden Standard which he discovered in the summer of 1984.

“I was buying a Christmas tree from an elderly lady who directed me around the back of her house to where the trees were and that’s when I first saw it,” says Gerard. “Covered in half an inch of dust. “I offered $120 and she took it.” The brake shoes had split so the dusty discovery couldn’t be driven home, however once in Gerard’s enthusiastic hands, a new battery and a drink of petrol down the carburettor brought the engine to life. “There’s not many 1961 Holden Standards about because everybody wanted to own the Holden Special. The Standard didn’t have a lot of extras, no seat belts, no chrome on the tail lights or on the headlights, no radio and no heater,” explains Gerard. “It still has all of the original running gear with a six-cylinder, 138 cubic inch engine that


So what would be the perfect accessory for this restored ’61 Holden Standard? “I bought a replica teardrop camper trailer, the kind that were popular in the 1930s and ‘40s,” proclaims Gerard. “People would build their own out of timber.” The retro-designed caravan has a proper chassis and a single piece of galvanised iron that runs underneath from the front centre to the very back and the top is a single piece of heavy duty vinyl, ensuring that there are no leaks in the join when the rear hatch lifts up, said Gerard. “The advantage of these camper trailers is that you’re sleeping off the ground and everything you need, camp stove and sink are all in the back.” All he needs now is the football and a meat pie…

Winter 2016



Take your pick - or choose all of the events that the Noosa region has on offer during the winter months. From jazz, country, cabaret and Carnivale to a gruelling bicycle race through our stunning hinterland.

NOOSA LONG WEEKEND (Various venues, July 15 to 24)

This festival has a long reputation of delivering world class events and this year it turns fifteen with a wide range of entertainment and options including music, dance, theatre, cabaret, film, food, literature, workshops and even events for kids. Talk about spoilt for choice! Hastings Street will host the opening ceremony with street musicians, performers, stilt walkers, jugglers, dancing girls and an abundance of feathers with a Carnivale parade culminating with a spectacular twilight skydiving display that will touch down on Noosa beach. www.noosalongweekend.com

discover six hours of improvised jazz at The J Theatre, the popular lunch series at the River Deck Restaurant and a free Sunday concert at the Lions Riverstage, Gympie Terrace, Noosaville. As they say in the classics, “It don’t mean a thing if it ain’t got that swing!” www.noosajazzclub.com

From 25 to 28 August. Kasey Chambers, John Williamson, Troy Cassar-Daly, Beccy Cole and The McClymonts are just some of the big names that will be performing at Amamoor, about an hour-and-a-half northwest from Noosa Heads. The event has grown each year, with all profits going to worthy local and international charities. A growing number of community groups are involved in staging the event, and for most of them it is their major fundraiser for the year. From its humble Webb Brothers beginnings, the Gympie Muster has raised more than $14,000,000 dollars for charities Australia-wide. www.muster.com.au

NOOSA STRADE BIANCHE (Noosa Hinterland, August 14) Set in the beautiful Noosa hinterland, the Noosa Strade Bianche – Grand Fondo is a 137 km loop encompassing picturesque country roads, stunning vistas and characterful country towns. The event is an homage to the ‘golden age’ of cycling in the vein of the famed L’EROICA in Italy, restricted to steel framed cycles with downtube shifters (or bar-end shifters). The Noosa Strade Bianche encourages the renaissance of the artisan-built steel frame which is taking place across the world. Worth a look even if you’re not competing. www.noosa-stradebianche.com.au

GYMPIE MUSTER (Amamoor Creek, August 25 to 28) If you’re visiting the Noosa region in August or maybe you’re a local who’s never considered a getaway camping adventure with a truckload of some of the finest musicians in the country, then the Gympie Muster is a must.

IN Noosa Magazine

WIN A WEEKEND! To celebrate Noosa Long Weekend’s 15th anniversary, IN Noosa Magazine has great tickets to giveaway - and winning is easy!

NOOSA JAZZ PARTY (Various venues, August 26 to September 4) If you’ve never experienced the true raw talents of some of the finest jazz musicians in Australia, here’s a unique opportunity that might just blow your mind! Since 1992, the Noosa Jazz Club has been throwing its own Jazz Party each year and for ten nights from the end of August you’ll


First prize includes tickets for two to attend Meow Meow on opening night, plus dinner for two at one of our favourite cafes, Café le Monde on Hastings St. Other prizes include tickets to check out Mario, Visions of Earth and Don Juan at The J Theatre. Simply share a pic of your perfect Noosa weekend with the hashtags, #INNoosa #noosalongweekend on Facebook, Twitter or Instagram. Entries close July 10. Winners notified by private message.


Stunning is an understatement when describing CLo jewellery, handcrafted in the Noosa studio of Chloe Tozer. Inspired by architecture, and with a background in interior design and Bachelor of Fine Art, Chloe draws on her experiences studying art in Spain and silversmithing in Mexico.

MADMEGS + CO One of our fave Noosa eating houses just got bigger, better – and madder! After five years in Thomas Street, Madmegs + Co is now on the Noosa River taking a prime position on Gympie Terrace, next to Little Humid. Founders Damir and Maria Mikletic, who named the restaurant after their daughters Madison and Megan, welcome Lorraine and Emmett Malone to the table. In addition to the outstanding pizzas and Maria’s homebaked goodies and desserts that Madmegs + Co is known and loved for, Emmett will bring some new flavours to the kitchen. As the ex-Head Chef of Sirocco, he prides himself on using the freshest local ingredients to create dishes that are as appealing to the eye as they are to the tastebuds – and the wallet.

Simplicity, clarity of form and elimination of unnecessary detail define her work, as does her commitment to ensuring that every piece is handmade using only the finest sustainable materials. Pushing boundaries between sculpture and fine jewellery, this approach ensures that every item is a unique piece and can be customised to fit the wearer. Chloe’s first collection draws on the Bauhaus art movement which delivers on her desire to have some pieces that move, make sounds and have purpose so that the wearer becomes attached to it - and for the pieces to act as sculptures to a body much like architecture to land. Ps – find some of her pieces in this edition’s fashion pages! CLo Jewellery, 3/10 Lanyana Way, Noosa Junction. Phone 5455 3310, hello@clojewellery.com. www.clojewellery.com

Madmegs + Co remains fiercely focused on family and offering affordable, casual dining in a relaxed atmosphere that is as welcoming for children as it is for grandparents – and everyone in between! They are now open for breakfast, lunch and dinner and are licensed with BYO wine available; gluten-free and vegetarian options aplenty and function space for up to 100 people. Madmegs + Co, 235 Gympie Tce, Noosaville. Ph 5440 5790 Open from 7am until late, 7 days a week.

THE ULTIMATE EXPERIENCE Imagine a world of colour and smiles, a world filled with unique delights and fabulous sights, where flowers dance amongst a back drop of enticing eccentricities with class, vibrancy and a hint of old world circus charm... You have entered The Ultimate Florist... Follow the petal pathway down Lanyana Arcade and you will find this quirky wonderland, a gorgeous array of flowers and fancy, antique furnishings and little treasures. From sweet petite posies for a friend; or a

in the know


single rose to show your love will never end; gorgeous creations for that special occasion, weddings and dinners and functions alike; The Ultimate Florist will get it right. This beautiful flower shop has been a Noosa landmark for 30 years and Cathryn is only the third owner in that time. She started working there four years ago with Jess and Lyndy, who are still part of the friendly team. Cathryn brings a quirky twist to the delightful space with everything for sale or available to hire for weddings or special events – including a


dreamy swing in a floral archway, vintage gumball machine, abundance of stunning mirrors and rocking horses that are locally handcrafted. Keep an eye out for the special event theming that will regularly transform the space to delight and inspire!


The Ultimate Florist ‘Carnival of Flowers’. Take a little time out to smell the flowers and meet Cathryn and the team for a fun-filled evening amidst the colourful and enchanting backdrop of fresh blooms and funky tunes. Friday June 24 from 6pm. The Ultimate Florist, 12B Lanyana Way, Noosa Junction. Ph 5447 2262 www.theultimateflorist.com.au

Winter 2016


HINTER LOVIN’ John Lennon famously wrote that “life is what happens while you’re busy making other plans”, and you may feel like that’s happening to you. Very few of us make the time to explore what’s happening beyond our back fence. John Caruso discovers the Noosa region is so much more than sand and surf.


arlier this year, thirty-eight Texans travelled from the other side of the world to visit an iconic destination in our backyard with more Americans heading over in October; more than one million visitors annually turn up to Australia’s biggest artisan market; and competitors from across the globe compete in one of the toughest mountain climbs in the world. If you’re a Noosa local or a visitor, would it surprise you to learn that you’re only a short drive from these must-do destinations?

NEED TO KNOW •E  umundi War Memorial Trees (Heritage-listed avenue of trees along Memorial Drive) •E  umundi Beef (Boutique bio-dynamic cattle property, Eumundi-Kenilworth Rd) • R V friendly town status (Eumundi Showgrounds and Eumundi Sportsground)

MUST DO • T he Original Eumundi Markets, (Wednesday & Saturday, Memorial Drive & Napier Rd)

EUMUNDI Take a short 20-minute drive inland from Hastings Street along Eumundi-Noosa Road and you’ll arrive at a town that reinvented itself as a vibrant arts and food market when the Bruce Highway by-passed the community a number of years ago. Heritage-listed fig trees and historical buildings, some dating back to 1890, line the streets. Around 2,000 people make up the melting pot of artisans, treechangers, micro businesses and young families that now call Eumundi home and twice a week, every Wednesday and Saturday, the calm, peaceful streets of Eumundi are teeming with Australia’s biggest artisan market - the Original Eumundi Markets - which attracts more than 1.5 million visitors every year.

 umdrum Espresso & Eumundi Vintage •H Clothing (100 Memorial Drive) •B  erkelouw Books (87 Memorial Drive) •A  rtisan’s Gallery (43 Caplick Way) • Live music at Joe’s Waterhole & Imperial Hotel (Memorial Drive)

IN Noosa Magazine

butter factory that is now a thriving art space, Cooroy is also the starting point for the Great Noosa Trail Walk. Named from the indigenous word for possum, kurui, the area was home to a logging camp in the 1880s with Cooroy’s first sawmill opening in 1908. Today the Lower Mill Site includes an interpretive walk through the restored boilers and kilns; and is close to the library, parkland and Cooroy Butter Factory.

•D  ick Caplick Park (Memorial Drive)


•D  iscover Eumundi – Heritage and Visitor Centre (Memorial Drive)

• RV friendly town


• Cooroy Library (Voted one of six coolest libraries in the word, 9 Maple St)

Enjoy the spectacular view west as you take Eumundi Range Road for a fifteen-minute drive to the heart of the hinterland, Cooroy! It’s a bustling country town with old fashion values and cute awnings along the tree-lined streets, proclaims Danielle Taylor from the Cooroy Chamber of Commerce. “What’s really great is that it has something for everybody and there’s fantastic shops too,” she says.

Eumundi Markets

Maison de Provence French Patisserie & Restaurant

•C  ountry Music Festival coming in October 2016

From a small slice of France with authentic French patisseries at Maison de Provence; to a local modern library that was voted one of the six coolest libraries in the world; and a one-time 14

• Noosa Botanic Gardens (Lake Macdonald Dr)

• Historic Wimmers soft drink factory since 1910 (271 Lake Macdonald Drive) • Heritage-listed railway station • Part of the Noosa Trail Network and the Great Noosa Trail Walk Cooroy Butter Factory

IN SPIRING MUST DO • Butter Factory Arts Centre (11a Maple St) • Maison de Provence French Patisserie and Restaurant (9/13 Garnet St) • Fox and Hound Espresso (20b Maple St) • Twig and Grace Florist and French & Gorgeous Homewares (15 Diamond St) • Cooroy Originals (Live music, 4th Sunday of every month, Apex Park) • Cooroy Fusion Festival (held in May) • Great Noosa Trail Walk (Oct 1-3)

Majestic Theatre, Pomona

for a race to the top of Mount Cooroora in July for the gruelling King of the Mountain Festival. NEED TO KNOW

POMONA While Cooroy claims it is the heart of the Noosa hinterland, Pomona local Stephen Hilditch says Pomona is the historic heart of the Noosa Shire. The Noosa Shire Museum sits on the site where the original Noosa Council chamber was located and depicts the Noosa Shire and the area’s original inhabitants, the Gubbi Gubbi people. Situated at the foot of Mt Cooroora (a solidified lava plug), Pomona was named after the Roman goddess of fruit and orchards. The historic Majestic Theatre is the oldest continuously running silent movie cinema in the world, and has been restored by the community. Originally opened in 1924, it is still playing silent movies and regularly attracts national and international visitors, including the aforementioned recent tour of Texans. If physical fitness and endurance is more your style, then you can join international competitors

•H  istorical centre of Noosa •K  ing of the Mountain Festival (July 24, Stan Topper Park) • P omona Country Markets every second and fourth Saturday of the month with collectibles, crafts, books, plants, organic fruit and vegetables and clothing • P art of the Noosa Trail Network and the Great Noosa Trail Walk MUST DO •M  ajestic Theatre (Historic movie theatre, 3 Factory St) •B  onsai Brewhouse and That Place in Pomona (18 Reserve St) • R ockin Relics Antique Barn (15 Factory St) •O  ld Pomona Railway Station Art Gallery (10 Station St) •N  oosa Shire Museum (29 Factory St) •S  pillDEBeans Café (12 Memorial Ave)


sunrise through the haze we go west to a little town to lose ourselves in time meander in a market maze with flavours so exotic roasted coffee aromatic takes me to another place the mountain of a king to look for antique things past the sunlit chrome of a chariot strung with lengths of white silk ribbon and then this grand hotel beyond a century old her piano in the corner not yet sung its last song and on the side of the roads all the fruit of the gods abundant and organic and in this amphitheatre across the still blue water by her lake house dream he gives away his daughter with everything to live for in these gardens to die for and i know that there is still gold here in these hills as we drive towards the endless sands stretched out before this wonderland Nekita Roberts @theaustralianpoet www.theaustralianpoet.com


Winter 2016



Kin Kin State School Kookaburra Kafe


Heading further north another ten minutes will land you in Cooran and if you’re behind the wheel of a 4WD you’ll be able to explore the walking tracks and swimming holes of the Cooran Tablelands and Mothar Mountain State Forest. Before white settlement, ‘Guran’ was home to the Gubbi Gubbi people and the name means ‘high up or tall’ and it’s understood to be the word for the Moreton Bay Ash Tree. The Cooran area was first settled in the 1860s by timber getters and by the 1920s, Cooran’s hills were home to fertile banana plantations. The discovery of gold in Gympie put Cooran on the map and by the 1930s, it was a thriving commercial centre boasting a two-man police station (and jail), two hotels, large sawmill, joinery, blacksmiths, bakery, butcher, bootmaker, three churches, various stores, auctioneers and stock agents. Cooran was part of the Widgee Shire until 1909 when the shire of Noosa was formed. The first shire meetings were held in the Cooran Hall however in 1910, a ratepayers referendum saw Pomona chosen as the administrative centre of the Shire ahead of Cooran and Cooroy.

• T he original centre for the new Noosa Shire •H  eritage-listed Alfredson’s Joinery (28 King St) • P art of the Noosa Trail Network and the Great Noosa Trail Walk MUST DO leather products; and the multi-award winning Broadcroft Design, creators of handwelded creative metalwork focusing on innovative and unique designs from planters to commercial landscape spaces and gates.

•E  asy Cheesy (Make your own cheese, 63 Schreibers Rd) •C  looneys Restaurant (16 King St) • T he Dales Boutique B&B (Accommodation, 3 Martin St) •G  reat Noosa Trail Walk (Oct1-3)

KIN KIN Our last stop on this journey of discovery is Kin Kin, a short fifteen-minute drive northeast from Pomona over rolling hills and creeks. Here you’ll find a gorgeous one-pub, one-shop town in lush country surroundings where a number of successful family businesses thrive such as: Hello Honey; Kin Kin Essentials; Kin Kin Native bees; Mayan Farm; and Kin Kin Tea. It is also home to local artisans including Kin Kin Leather, with handcrafted vegetable-tanned kangaroo

The Kin Kin General Store is home to Black Ant Gourmet where you can refuel with breakfast and lunch and a woodfired pizza and curry night every Friday. If it’s rest, relaxation and rejuvenation that you’re after then you simply must check out and check-in to Living Valley Springs Health Retreat. One hundred and forty-five acres of green hills, valleys and pristine countryside where the staff will pamper you with packages that last from one day to an indulgent retreat over twenty-one days! Kin Kin is also close to a series of tracks and trails called the Noosa Trail Network which attracts hikers, mountain bike riders and horse riders from all over. The name

Welcome home to Stonebridge Sanctuary FEATURES: • Fully insulated 500m2 rendered block and steel home • Spacious master bedroom with fully tiled ensuite, walk in robe plus 3 generous bedrooms with built-ins • 5 star quality main bathroom • Black Wattle chef’s kitchen with second butlers sink in main kitchen • 18m x 8m x 8m high colourbond shed with insulation • Self-contained studio • 20,000 gal concrete tank plus 15,000 tank for the shed • 175m aggregate driveway • All gardens irrigated from dam • Side gazetted road with 3 side entrances • Rear flat 5 acres to suit horses, stables, round yard, golf course or your dream project

Agent: Jenny Straughair

IN Noosa Magazine


Address: Traveston Price: Expressions of interest Land size: 4ha (approx 10 acres) Bedrooms






Mobile: 0407 778 363


Dream lifestyle for those seeking total privacy and relaxation. Amazing landscaped gardens. Perfectly sited north-facing master builders own home. Rural mountain views over large free form dam with jetty, 70m boardwalk and arched stone bridge. Designed for entertaining. Stunning property to capitalise on niche wedding market. Must be inspected!

IN SPIRING comes from the Aboriginal ‘kauin kauin’ meaning red soil however another source suggests it is the indigenous name for a species of small black ants that inhabit the area. The Country Life Hotel is a traditional country pub built in 1914 and today it is part-pub, part-museum with a brilliant display of historic photos and items from the 1900s. It was featured in the movie Silent Reach starring Robert Vaughan, Helen Morse and Graham Kennedy and has been a stopping point for a host of stars including Sean Connery and Dianne Cilento. The area is also home to the awardwinning Kin Kin State School with an impressive Stephanie Alexander school kitchen garden and Kookaburra Kafe where the children grow, harvest, cook and serve a community lunch every Friday. NEED TO KNOW •K  in Kin Creations Market (Kin Kin Oval, Sundays) •C  lose to Lake Cootharaba and the Great Sandy National Park  eritage-listed Kin Kin Sawmill •H • Part of the Noosa Trail Network and the Great Noosa Trail Walk MUST DO •C  ountry Life Hotel (69 Main St) • Living Valley Springs Health Retreat (15 Sheppersons Lane) •K  in Kin General Store (Post Office and home base to Black Ant Gourmet and locl producers, 56 Main St) •S  teve Weis Gallery (9 Gympie-Kin Kin Rd) •G  reat Noosa Trail Walk (Oct 1-3) •H  arry’s Hut (Campsite, Great Sandy National Park)  in Kin State School Kookaburra Kafe lunch every Friday •K (26 Main St)

Comsure Insurance Brokers is a family run, independent insurance broker specialising in commercial insurance for your business. We thrive on difficult hard to place risks and ensure there are minimal policy exclusions that could cost you thousands in the event of a claim. Based in the hinterland we are your strong advocate in the event of a claim. Call now for advice on your insurance program and no obligation alternative quotes.

Sunshine Coast Hinterland Local Phone: 07 5641 2545 Mobile: 0477 200 091 Email: melissab@comsure.com.au www.sunshinecoastinsurancebrokers.com.au


Winter 2016


Perfect anodyne for restless spirits

When falling leaves drift by the window, birds tweet about migration and cool cottons give way to warmer woollies, it’s time, says Helen Flanagan, for an escape to the country.


elicious winter. The verdant Blackall Range is dotted with country estates boasting orchards of juicy fruit ripe for picking, occasional roadside stalls brim with bunches and boxes of fresh produce beside an obligatory honesty box; and farmers on small holdings cultivate anything from Asian herbs, raspberries and pomelos; or nurture snails, quails, pheasants and milk-producing buffalos, cattle and camels. Sticky sweets, cheese and pie shops, art galleries, boutiques and busy cafes lure

Clovelly Estate

tourists to ‘doily’ townships such as Montville. Narrow roads offer views of the Glasshouse Mountains or the apartment-strewn coastline below; wellness retreats and secluded cabins hug nature; and gravel driveways fringed with trim hedges, hydrangeas and gardenias, lead to elegant accommodation options such as the extraordinary, as opposed to the ordinary, Spicers Clovelly Estate. It is un petit paradis trouvé which echoes provincial France and effuses the joie de vivre of old world charm in a contemporary setting. First settled by the Brown family in 1908, these days the nine hectare estate is part of the decadent Spicers Retreats Hotels and Lodges group, owned by Flight Centre’s founder Graham Turner and wife Jude, who also own a home in Noosa.

Clovelly Estate – Dessert: Fox in the hen house

Jude’s design touches are evident throughout, from large Bordeaux-style armchairs complete with alpaca throws, recliners, French Oak bookcases and

sideboards adorning the lounge areas to beautiful contemporary French furnishings and lavish linens in the extra roomy suites. Devotees of degustations, long lunches and romantic dinners will adore the much acclaimed two-hatted Long Apron where French doors openly invite eating al fresco. “We use the local ‘terroir’, the provenance of where we live to define what we cook,” explains brilliantly gifted executive chef and hotel general manager Cameron Matthews, whose cooking classes are also a big hit. “This is Australia’s most underrated food region and it is the relationship with local producers that dictates our cuisine: paddock-toplate, root-to-tip, tail-to-snout," he said. “The conviviality of food is big to me. I'm like a little kid, picking things in our garden, tasting and triggering an idea. Often you can see what’s inspired the dish through the restaurant’s windows.”



Photo: Karen Buckle Photography


Photo: Life & Love Photography

Showroom | Unit 2, 11b Venture Drive Noosaville QLD 4566 (by appointment only) IN Noosa Magazine

P: 07 5474 0299 E: info@firstclassfunctions.com.au 18




xpect the unexpected: fried and poached Fraser Isle spanner crab, macadamia romesco, burnt lemon; kangaroo tail, native berries, buffalo curd, roasted watermelon jus; and malted potato ice cream, miso caramel chocolate mousse, hay ash and beer.

Balfour Hotel (front)

Up the road, Spicers Tamarind Retreat & Spa is perched on a ridge next to Gardners Spicers Tamarind Retreat – Chef Daniel Jarrett Falls in Maleny amid film-set seductive lush gardens, tropical rainforest, and a soundtrack of chattering birdlife. It is also home to another challenges the boundaries to perpetually surprise two-hatted restaurant where executive chef and delight guests and cooking class attendees. Daniel Jarrett’s approach to sparky Asian fare is Satiated after such an extravagance? evident in share-friendly dishes. Or a degustation There’s nothing quite like disappearing to Spa if you prefer. Crisp veal sweetbreads, spicy Anise for a pamper or Korean sauce, local revelling in your Forest prawn, carrot raisins, "Nothing stokes our Villa with its woodsamphire and sesame wanderlust more than a unique burning fireplace, cream is a triumph, soaking in a patchoulisetting with an experience ditto crisp whole fish laced bath - or if the reflective of its location." with a chilli, tamarind weather is on your side, and pickled garlic sauce, a glass of something and a snooze on the and crispy basil. Indulge the urge to pick king-size day bed could be just the ticket. every morsel from the cheeks, wings and tail Next stop? How about a city-fix 100km it’s worth it. down the road to Brisbane’s Spicers Balfour Talented Daniel champions the unique Hotel, which has added eight new luxe suites flavours of Asia using local ingredients yet mimicking the building’s Art Deco style. With Spicers Tamarind Retreat – Whole fish spectacular views of the Story Bridge and delicious canapés served daily from 6pm for in-house guests, make the rooftop bar your first stop. Second is the Balfour Kitchen, an intimate neighbourhood restaurant with a Queenslander wrap-around verandah and intimate courtyard, shaded by frangipani trees. “The modern Australian menu is all about a no-fuss dining where the food speaks for itself,” explains executive chef William Wallace, who is thrilled by the response to the share-style menu. Nothing stokes our wanderlust more than a unique setting with an experience reflective of its location - and Spicers has the unbridled most luxurious way of putting back everything life takes out. It’s worth the detour.

Balfour Hotel – Rum Cured Salmon, Ponzu, Fennel and Beach Herbs

SPECIAL READER OFFER Spicers’ Balfour is 140kms south of Noosa and an irresistible Winter Special awaits IN Noosa Magazine readers. Banish the winter blues with one night of luxury accommodation for two people in a Balfour Suite, a 5-course Chefs' Selection menu plus a la carte breakfast. It’s available every day, including weekends for just $419. That's a 30% discount! Ph 1300 597 540 and mention IN Noosa Magazine. spicersretreats.com/spicers-balfour-hotel spicersretreats.com/spicers-clovelly-estate spicersretreats.com/spicers-tamarind-retreat

your local corner


PA D S T O W S S U N D AY S E S S I O N S F R O M 2 P M : L I V E M U S I C | $ 5 M E N U | D R I N K S P E C I A L S

1 S U N S H I N E B E A C H R D , N O O S A Q L D 4 5 7 6 | P H O N E 0 7 5 4 4 7 5 4 1 3 | W W W. PA D S T O W S . C O M . A U


follow us Winter 2016


PURE STOKE Jordan Spee – Photo by Ian Borland


rom grommets to geriatrics and even man’s best friend, there was something for everyone with Surf God Huey shining down on the eight days of pure stoke with surf that ranged from perfect peelers to glassy a-frame waves in various locations including First Point, Noosa Woods and Main Beach. The heats and finals featured local legends up against some of the world’s best and experienced champions against newcomers. In the water there were events for all ages and preferences – from Old Mals to noseriders, finless and loggers – and even the boardless body bashers. The SUP surf comp had a special treat with Huevito, King of the Caballitos, bringing a recreation of a 5,000 year old Peruvian Caballito to Noosa’s Main Beach for a demo paddle-out.

was a plethora of events in between including art exhibitions, a Vintage Board swap meet, movies and music at the XXXX Summer Bright Lager Beach Bar and the official after-party venue, Café Le Monde. The World Premiere Screening of Men of Wood & Foam was extra special with legendary surfboard builders present; and the "Silver Surf Stomp – 25th Anniversary" costume party saw the Silver Surfer theme come to life.

The Noosa Festival of Surfing celebrated its 25th anniversary in style with a cracking eight days where the sun shone and the town buzzed with as much happening out of the water as in it. Deb Caruso reviews the eight days of pure stoke.

Noosa Festival of Surfing. International events are no small feat to bring to life and Sam, Ellie and the Festival team have done founder Phil Jarratt proud in their first year of officially taking over the management. Whether you are a surfer or not, there are so many positive flow-on effects to our local economy and our community from events such as this one and we should all be supporting the Festival as best we can.

But it wasn’t just all about the waves. The Laguna Real Estate Noosa Festival of Surfing offered something for everyone with free activities starting with stretch and surf yoga in the morning to entertainment at night. There

The final day presentations were not marred by the seemingly traditional downpour, and the powerful and energised tunes of the Mason Rack Band soon dried people’s spirits for an excellent end to the 2016 25th Anniversary of the Laguna Real Estate

While its over for another year, the vibe lives on with the Panga-produced highlights video being reposted and shared by websites and social media accounts around the world. The 5-minute clip, featuring beautiful drone images of Noosa to a soundtrack by Luke Morris is beautiful to watch. It can be found together with the full results of the 2016 Laguna Real Estate Noosa Festival of Surfing on the official website www.noosafestivalofsurfing.com

Zinc’d up and ready for action

Men’s Over 40s

Noosa’s Kirra Mohar

Huevito, King of the Caballitos

Eric Walker - photo by Ian Borland

Noosa Festival of Surfing

IN Noosa Magazine

One of the highlights for spectators and participants is always the Dog Spectacular and this year didn’t disappoint with some 24 paws, six dogs, one spectacular title and loads of fun.


From Colombo to Noosa

IN Noosa Magazine’s autumn wine lunch at Noosa Beach House at Sheraton Noosa was an intimate affair where diners had a chance to get up close and personal with one of Australia’s much-loved celebrity chefs, Peter Kuruvita.



eter shared stories of his love affair with food and passion for cooking in the traditional kitchen of his ancestral home in Colombo, Sri Lanka. The food was expertly matched by IN Noosa Magazine’s wine writer Tony Cox from Noosa Wine Cellars who chose drops from Quealy to accompany the lunch. The Pinot Grigio was the wine de jour from the crisp, clean Fionula Pinot Grigio for entrée to a more concentrated and powerful offering for mains, finishing off with a Quealy Malakoff for dessert.

THE MENU ENTRÉE Moreton Bay bugs, beetroot, Brinjal mayonnaise, Jamon crumbs Quealy Fionula Pinot Grigio, Murray Darling 2015

Innovative dining in the heart of Hastings Street

MAIN Blackened local reef fish, green coconut chutney, tomato and lime pickle Quealy Pinot Grigio, Mornington Peninsula 2015 DESSERT Chef selection of three cheeses, dried fruits and condiments Quealy Malakoff

THE WINEMAKER Kathleen Quealy was named the "Queen of Pinot Grigio" by James Halliday and has been a driving force behind growing the profile of Pinot Grigio in Australia. Her continual experimentation means Quealy Wines are contemporary, exciting and cutting-edge. Small batch concoctions are available from her vineyard’s cellar door, along with the usual wine that they produce under their Quealy and Balnarring labels. www.quealy.com.au


Enjoy acclaimed chef and restaurateur Peter Kuruvita’s passion for creative cuisine and imaginative menus. Open 7 days a week Breakfast 6.30am to 10.30am Dinner from 5.30pm All Day Dining in the Bar Private dining room available for special occasions For bookings contact Noosa Beach House Peter Kuruvita T 5449 4754 E noosa.beachhouse@sheraton.com 14-16 Hastings Street, Noosa Heads Visit noosabeachhousepk.com.au

Winter 2016



For a while there it looked like May was going to be bereft of a food and wine celebration however Tourism Noosa, local restaurateurs and community groups stepped in to save the bacon! Noosa Food & Wine 2016 delivered a wonderful weekend of amazing food, wine and lifestyle events - 40 in total with 50 chefs and 22 wineries involved. The fresh new look for 2016 featured a stunning tipi from local company Tipi Luxe on Noosa Main Beach. The structure hosted signature events each evening with different themes – from the opening cocktail party to the Spanish-inspired Saturday night and the full moon Asian flavours farewell party on Sunday evening. The weekend featured sell-out events in restaurants across Noosa from Pitchfork in Peregian to the Rump

House in Tewantin and restaurants in between. Slow Food Noosa kickstarted the festivities on Thursday with its Food Safari offering the chance to get up close and personal with local producers including Cooloola Berries, Kin Kin Native Bees, Eumundi Beef, Tamworth Flyers Pork and Melsted Park Chickens. The Wine Tasting Quarter at the Sheraton Noosa proved popular with tastings, classes and the Queen of Champagne, Bernadette O’Shea. The town was abuzz with celebrity chefs and local legends cooking up a storm.

PARTY CENTRAL Still riding high after the fantastic Better on Beef – BBQ by the River event featuring Matt Golinski, Alastair McLeod and Shane Bailey, Phil and Sarah Bradford from Noosa Boathouse are cooking up even more events to encourage locals and visitors to experience fun foodie events on the Noosa River. Starting with a Floating Street Food Market on Sunday 17 July at

12 noon. The roaming lunchtime street market feast will let you wander through a transformed market place, stopping at a variety of street market stalls while taking in the water views. Along with Chef Shane Bailey’s delicious Asian inspired street food, there will be craft beer, wine and cocktails available. Linger for the chilled out afternoon tunes with the bar staying open until late. Tickets are $49 per person which includes six food tokens. Next up, you can join the crew for Christmas in July for a three-course Christmas Feast for $49.50 per person. There will be two sittings on Saturday 23 July with lunch from 12-3pm; or dinner from 7pm till late. Limited tickets are available for all events and must be purchased online at noosaboathouse.com. au/events



Organika and Slow Food Noosa are hosting an organic winter solstice on 21 June with the best hand-picked food and

Madmegs has moved out of home and is sporting a fresh new look and menu at its new location on Gympie Terrace, next to Little Humid. Originally named after the daughters (Madison and Megan) of Damir and Maria Mikletic, the new Madmegs + Co welcomes ex-Sirocco chef Emmett Malone and wife Lorraine to the table. With an expanded menu, opening hours and an ongoing commitment to being family friendly, it’s worth checking out. Just try to resist the sweets cabinet with Maria’s home-baked goodies! Meanwhile, Sirocco’s new chef, Alethea Timms, is busy preparing to deliver a new menu after the success of three sellout events across Noosa Food & Wine.

wine to showcase the variety of organic, preservative free, gluten free, vegan and biodynamic products. Owners Gayle and David Rogers, along with producers will share their passion and insights into their range of organic wines with tastings of cheese, dips, bread, olives and more. The fundraiser starts at 6pm and is $25 for Slow Food members and $30 for guests. Discover new products and meet new friends on the shortest day of the year! Other upcoming events include a spring picnic on 28 August with Sunshine, Strawberries and Paella on a Plate at Cooloola Berries. More information at www.slowfoodnoosa.com





food bites




+ 2 sides

+ free activities for the kids! 12pm – 3pm Every Sunday

2 Quamby Place Noosa Heads Phone 5473 5904 Visit woodfi regrill.com.au for more great specials

IN Noosa Magazine



BELMONDOS If Pete Evans' recent trip to Noosa inspires an increase in Paleo people, Eumundi Meats, located in Belmondos Organic Market, provides Grass Fed Beef that is approved by The Paleo Foundation to provide a guarantee to customers they are getting the real deal! Next door, you can treat yourself to some pure goodness with Vanilla Food. Nillas’ treats are gluten, dairy and refined sugar free; their new paleo muffins are available every day and their Matcha brownies are delicious!

WINTER WARMERS Quamby Place has always been a foodie’s corner with award-winning restaurants located on the beautiful Noosa River. It’s about to get warmer with Rickys and Wood Fire Grill firing up their winter menus. From Rickys, try the local grilled seafood, potato, smoked crème fraiche, tomato and crayfish consommé; or fall in love with Wood Fire Grill’s Half Roasted Duck, Artichoke Puree, Cavalo Nero, Poached Grapes and Blackberry Jus. Don’t forget the Sunday Family BBQ for

$60 per family including a share plate with two sides and free kids activities.

DOWN ON THE CORNER Thomas Corner Eatery is offering a bottle of FREE wine (white or red) when any two main meals are ordered from the a la carte menu during June. The offer is available Monday to Friday from 5.30pm. Take advantage of it when you try the new menu which features warming dishes such as parmesan and sage gnocchi, baby artichokes, champignons with black truffle oil; or braised lamb shoulder, baby turnips, thyme, pancetta with mint gremolata. The restaurant also now offers BYO wine for lunch and dinner. Corkage is $10 per bottle, maximum of three bottles.

BIG SCREEN LITTLE STARS Justin and Michelle Warrick from Little Cove Coffee are still riding high from their time filming ABC2’s Surfing the Menu, Next Generation with Dan Churchill and Hayden

Quinn. The episode aired on 22 May and coincided with Little Cove offering signed copies of Surfing the Menu, Next Generation cookbook for sale. On another channel, staff member Matt Sinclair is still going strong on Masterchef so stay tuned to see how far he can go. While you’re dropping in to collect your caffeine hit, why not consider giving your garden a shot by collecting the used coffee grounds or purchasing the hessian coffee bags? It’s all part of the couple’s commitment to reusing and reducing waste.

BACKYARD DISCOVERY We've discovered a coffee plantation right in our own backyard! Noosa Black Coffee is a small family farm and is the only commercial coffee grower in the Noosa hinterland producing a 'single origin' Arabica coffee. According to Traecy and Peter Hinner, “single origin coffees are much like wines and have a distinctive and unique flavour that - like wines - may not be to everyone’s taste and reflects various characteristics of our valley and our valley alone

– we like to think of it as the ‘Grange of Kin Kin’.” After a decade or more of hard work getting these beans grown and harvested, they recently took their products to Australia's largest coffee awards expo in Melbourne. The signature coffee is ‘Noosa Black’ and is produced as a medium roast; with small supplies of Peaberry Coffee, featuring rich tones of Chocolate and Hazelnut. You can purchase the coffee at Kin Kin General Store, IGA Pomona and IGA Cooroy or buy online at www.noosacoffee.com.

SUNDAY SESSION The party continues for Mooshka after celebrating their 7th birthday recently. The Sunshine Beach hangout is offering a cool way to end the weekend with a DJ serving up cool winter tunes from 3pm every Sunday in conjunction with their $5 menu.

flying fish roe, sea urchin butter and micro herbs will be a hit with other stand-out dishes including: Seared scallops with paprika cashew cream, cucumber salsa and pistachio fairy floss; and Chilli plum lamb ribs with dried pineapple, watercress and mint salad.

BEEF & BURGUNDY Since opening at Easter, the steak specialists at Squires Loft have been kept busy with meat lovers and vegetarians alike. They recently hosted the local Beef and Burgundy Club to rave reviews and launched Monday night as locals night with BYO wine for $4 corkage per head. Don’t miss the next IN Noosa Magazine Wine Lunch with a Beef and Burgundy flavour on Friday 12 August. The four-course menu is $75 per person and includes matching wines by Laine Kerrison from Naked Bunch Wines – or you might know him as the sommelier from Wasabi Restaurant. To book call 5447 1009. Preview the menu at www.innoosamagazine.com.au

SHARING IS CARING More than half of the winter menu at Flux will be new and designed for good old fashioned sharing. Head Chef Anthony Lewis believes the Bonito-crumbed prawns with


Rickys River Bar & Restaurant Absolute Waterfront 12 noon – late 2 Quamby Place, Noosa Heads Qld Phone (07) 5447 2455 www.rickys.com.au


Winter 2016

winter wonders IN SEASON

Cauliflower is a member of the brassica family, closely related to broccoli, cabbage and kale. As with all the brassicas, it evokes memories of comfort dinners in winter like creamy cauliflower au gratin or velvety soup garnished with pancetta and truffle. Its texture is a big part of its appeal; it adds an extra dimension to curries and stir fries, and can also be roasted or sautéed in butter to bring out its nuttiness. Its popularity as a substitute for couscous by being processed and steamed has increased in recent years as consumers look for alternatives to gluten-based products. Try cauliflower florets roasted until golden and tossed with toasted pine nuts, currants, fresh herbs and a good squeeze of lemon juice.


Cauliflower goes with: cheese, cream, nuts, lemon, bacon, herbs and spices, tomatoes, chickpeas, onions and garlic


Tamarillos or “tree tomatoes” as they’re otherwise known are a popular fruit in South America where they are eaten fresh, used to make condiments and desserts, or added to stews and curries. The skins of tamarillos are quite bitter so they are usually blanched and the skin removed. Yellow tamarillos are sweeter than the more common red ones. Their flesh is quite tart and the seeds are quite similar to guavas. Gently poaching them in sugar or honey turns them into a delicious dessert ingredient. Great for making a tangy chutney to accompany beef or chicken when you have an oversupply. Tamarillos go with: sugar, honey, spices, pastry, cream and ice-cream, custard, curd cheeses, sugar, vinegar, spices



IN Noosa Magazine



From beautiful brassicas to international ingredients, Matt Golinski shares some of his favourite seasonal produce for the cooler months.


Horseradish is another member of the Brassica family, but instead of what’s above the ground, it’s the long white tapered root which is prized for its intense pungency and heat. The root in its whole form gives off no scent at all, but when the cells are broken by grating they react and produce a chemical not dissimilar to hot mustard. It’s often commercially substituted for its bright green and less easily produced cousin, wasabi. Once grated, horseradish begins to lose its flavour and after a few days will discolour. Preserving it in vinegar helps to stop this process. Horseradish is a traditional English accompaniment to roast beef, but marries well with any meat as well as cured fish and seafood and other root vegetables like beetroot. Horseradish go with: beef, vinegar, cream and sour cream, salmon and trout, beetroot, ham, oysters, potatoes


Swedish Turnips or “rutabaga” are a cross between a cabbage and a turnip, and are usually around the size of a tennis ball. They have a light orange-yellow flesh and a mild turnip flavour, but are a little starchier than a turnip. Perfect for adding to soups and braises, but also nice mixed half and half with potatoes to lighten a mash. The swede is one of the four traditional ingredients in a Cornish pasty and an important component of Bramston Pickles. Try it raw, finely julienned and mixed with homemade mayonnaise a la celeriac remoulade. Swedes go with: lamb and beef, onions, potatoes, cream, pork and bacon, butter, whole grains, chicken and beef stock



Organic, vegan, gluten free, preservative free options Stocking almost 6,000 grocery lines | Supplements, Protein powder and Super Foods / Greens Organic Bulk | Organic skincare and makeup | Eco friendly cleaning products and much more.

*NEW* Organic wines, beer and cider now available

2/3 Gibson Rd Noosaville 25

(07) 5442 4973

www.organika.com.au Winter 2016




This curry is a great way to enjoy cauliflower; it retains its lovely texture and absorbs all the flavours of the spices. A substantial enough curry to have on its own with some rice and condiments or as part of an Indian banquet.

Ingredients: • • • • • • • • • •


It’s a good idea to start this soup the day before you need it. I like to braise the oxtail, strain off the liquid and cool it down so you can remove the fat and pick the meat from the bones and chill it overnight. The next day making the soup itself only takes about 45 minutes. This is about as hearty and satisfying as you can get from a soup.


•1  whole cauliflower, broken into florets • 400gm cooked chickpeas • 500gm ripe tomatoes, chopped • 250ml chicken or vegetable stock • 1 onion, finely diced • 1 glove garlic • 1 tbs grated ginger • 2 tsp grated fresh tumeric • ½ cup fresh curry leaves • 1 tbs ground coriander


 tbs ground cumin 1 1 tsp cardamom pods 1 tbs black mustard seeds 1 tsp garam masala 1 tsp ground tumeric ½ tsp saffron threads, soaked in 2 tbs hot water 100ml ghee or vegetable oil ½ cup chopped fresh coriander salt and pepper steamed basmati rice to serve


•1  .5kg oxtail, cut into 2.5cm pieces • ½ cup plain flour • 100ml vegetable oil • 1 lt beef stock • 1 onion, peeled and diced • 2 cloves garlic, sliced • 1 large swede, peeled and diced • 1 stick celery, diced

Method: Dust the oxtail pieces with flour and fry in a heavy based frypan until golden all over. Transfer to a casserole dish and pour over the hot beef stock. Cover and cook at 150°C for 4 – 5 hours or until the meat is falling off the bone. Strain off the cooking liquid and refrigerate until set. Pick the meat from the bones of the oxtail and refrigerate. In a small saucepan, cover the pearl barley with cold water and bring to the boil. Simmer, covered for 25 – 30 minutes or until softened.

Scrape any fat from the top of the cold oxtail braising liquid and discard. Heat the braising liquid, adding enough water to it to bring the total volume up to 750ml. Add the hot liquid to the soup and bring to a simmer.

Add the diced tomatoes and stock and cook over a medium heat, stirring regularly until they are soft. Stir in the garam masala, tumeric and soaked saffron.

Add the pearl barley and shredded oxtail and simmer for 30 minutes. Season with salt and pepper and just before serving stir through the chopped parsley and finish with a tablespoon of horseradish cream.

Add the cauliflower and chickpeas and stir through to coat with the sauce. Cook over a low heat for 30 minutes, stirring occasionally until the cauliflower is tender. Season with salt and pepper and finish with the fresh coriander.

For the horseradish cream, stir together the crème fraiche and grated horseradish and season with salt and pepper. Note: If you can’t find fresh horseradish you can substitute ready-made horseradish cream which is available from supermarkets.

Serve with steamed basmati rice and condiments such as raita. SERVE WITH


2015 Yalumba Bush Vine Grenache, Barossa, SA $19-$24


2014 Georges Duboeuf Moulin-a-Vent Beaujolais, France $35-$40


2013 Greywacke Wild Sauvignon Blanc, Marlborough, NZ $40-$45





PRETENDER IN Noosa Magazine

2014 Weingut Bernhard Ott Gruner Veltliner Fass 4, Wagram, Austria $25-$30

2 bay leaves 1 tbs yellow mustard seeds 25gm butter 25gm flour ½ cup pearl barley ¼ cup chopped parsley 100ml crème fraiche 50gm fresh horseradish, grated salt and pepper

In a large saucepan, sauté the onion, garlic, celery, swede, mustard seeds and bay leaves. Add the flour and cook over a low heat for 2 minutes.

Heat the ghee or vegetable oil in a wok and fry the cardamom pods, mustard seeds and curry leaves until the mustard seeds begin to pop. Immediately add the onion, garlic, tumeric and ginger and fry over a medium heat until softened. Add the ground cumin and coriander and fry for another 2 minutes.

2015 Haha Sauvignon Blanc, Marlborough, NZ $25

• • • • • • • • •

2010 Domaine La Roquete Chateauneuf du Pape, Rhone Valley, France $110-$115


Matt Golinski shares his favourite winter dishes using seasonal ingredients.


Clafoutis is a baked custard and fruit dessert from the Limousin Region in France. It is traditionally made with whole, unpitted black cherries but can be made with any fruit. Plums, apricots, quince and berries all work well; tamarillo adds an interesting texture and an acidity to cut through the richness of the custard. Clafoutis is a handy “go to” recipe for a last minute winter warmer dessert.


Ingredients: • • • • • • •

 tamarillos, halved lengthwise 4 75gm honey 100gm castor sugar 75gm plain flour pinch salt 4 eggs 2 yolks

• 500ml warm milk • 60gm butter, melted • pinch nutmeg • 1 tsp orange zest, finely grated • 2tbs icing sugar • 150ml double cream

Method: Place the tamarillo halves cut side down on a baking tray lined with baking paper and drizzle with the honey. Roast for 15 minutes at 200°C. Leave on tray to cool down, then pull off the skins and cut each half into four. Scatter over the bottom of a greased 1.5lt capacity baking dish. Sift together the castor sugar, flour and salt. Whisk together the eggs, yolks and warm milk. Slowly whisk into the flour and sugar mixture and beat until smooth.


Whisk in the butter, nutmeg and orange zest. Pour the batter over the tamarillo pieces and bake in a preheated 180°C oven for 35 – 40 minutes. Remove from oven and allow to cool for 10 minutes. Dust liberally with icing sugar and serve warm with double cream or ice cream.


2012 Balthasar Ress Hattenheim Nussbrunnen Riesling Auslese, Rheingau, Germany $95-$100



PRETENDER 2013 Rymill June Traminer, Coonawarra, SA $24-$29

2009 Royal Tokaji Company Essenzia, Tokaji, Hungary $700


Winter 2016



The summer IN Noosa Magazine wine lunch at Noosa Boathouse had us all floating on air – the sun was shining, water was glistening, styling was First Class and the food and wine – DIVINE!

Rich Chocolate Tart, Raspberry Icecream


uests were treated to five courses of the freshest and most delicious dishes prepared by Noosa Boathouse’s executive chef Shane Bailey and expertly paired with Dal Zotto Wines. As an extra treat, Noosa Boathouse owner Phil Bradford and winemaker Michael Dal Zotto provided entertaining insights into the Dal Zotto Wine story together with tasting notes on the delectable drops, the vineyard's history and love affair with Prosecco.

Baked Hervey Bay Scallops, Sea Urchin Butter, Sweet & Sour Apples

IN Noosa Magazine


Each Dal Zotto wine is the blend of three elements – family, tradition and innovation – with one overarching philosophy: your origins are just as important as your future. From rural life in Italy to settling in the King Valley and pioneering Italian grape varieties, the journey has been a shared one for the family business. Winemaker Michael Dal Zotto showcased the strength of their winemaking through a variety of Proseccos to a refreshing Pinot Gris and a savoury and elegant Sangiovese. www.dalzotto.com.au

Green Mountain Veal, Exotic Mushrooms, Parsnip


THE MENU ON ARRIVAL Fresh Shucked Oysters, Three Lime Granita Prosecco NV TO START Fig, Avocado, Duck Prosciutto, Cedar St Haloumi Prosecco Vintage ENTREE Baked Hervey Bay Scallops, Sea Urchin Butter, Sweet & Sour Apples


Pinot Gris

BEEF & BURGUNDY Enjoy four courses showcasing why Squire's Loft are the steak specialists with wines expertly matched by Laine Kerrison from Naked Bunch Wines.

MAIN Green Mountain Veal, Exotic Mushrooms, Parsnip Sangiovese

Friday 12 August - 12 noon $75 per person

DESSERT Rich Chocolate Tart, Raspberry Ice cream Pink Pucino Proscecco NV

Tag yourself and your friends at our events using #innoosa @in_noosa_mag



Want more? Visit www.innoosamagazine.com.au for more happy snaps and full details of our next event!

SQUIRES LOFT 269 Gympie Terrace, Noosaville Bookings essential: 5447 1009 Preview the menu at www.innoosamagazine.com.au

Fresh local seafood, quality beef and locally harvested produce right on the Noosa River. OPEN 6AM TILL LATE TUESDAY – SUNDAY FOR:


On the top deck Open 4:30pm Tuesday – Sunday Best sunset views in Noosa!

bar menu & share plates available 194 Gympie Tce Noosaville | Phone 5440 5070 | noosaboathouse.com.au 29

Winter 2016


Coffee Directory



IN A FEW WORDS: Roaster Gavin Piper is one of the original roasters with the multi award-winning Costa Noosa Espresso regularly adding to its medal tally every time it enters the Golden Bean Awards. Consistency in the roast, careful selection of the areas where green beans are sourced and the roast profile with a mixture of four different beans in the blend makes Costa Noosa Espresso distinctive. Relax on the deck and enjoy ocean views with a delicious cake or pastry and enjoy the fresh fragrance, aroma and taste of the daily roasted blends.

IN A FEW WORDS: Clandestino Roasters are specialty coffee roasters based in Noosa Heads, offering a selection of premium grade single origins and blends which are roasted on site and available across cafes in Queensland and New South Wales. Covering all aspects of coffee, Clandestino Roasters has so much to offer, from their Brew Bar to their Barista Courses to a real life plane hanging in the café, a link back to roaster Jaxon’s dad’s early flying career in PNG. If you can’t make it into Clandestino, seek out a local cafe serving up the special roast or order online.

FIND US: www.costanoosa.com.au / Ph 5474 9222 26 Duke Street, Sunshine Beach In cafes throughout Noosa and beyond

FIND US: www.clandestino.com.au / Ph 1300 656 022 59 Rene Street, Noosaville (inside Belmondos Market) In cafes throughout Noosa and beyond





It was Justin and Michelle’s love of surfing that drew them to Noosa and they felt there was a gap in the market for a local specialty coffee roaster. The original concept was more of a wholesale business with a small café at the front however the popularity of the café has grown and on any given day, the riverfront spot is bustling with caffeine lovers chasing a fix. It’s a local affair through-andthrough with all the food sourced locally, the machines serviced by local tradesmen and Justin’s dad, a wood worker at Cooroy Woodworkers making all the tools. Whether you’re a lycra-clad pedal pusher or someone that simply enjoys a walk along the Noosa River, Little Cove is a coffee-lovers haven.

Padre Coffee Roastery in Noosaville is home to Roast IQ and is the second roasting facility for Padre Coffee outside of Melbourne. The roastery houses a restored vintage 1923 Probat UG22 roaster and the outlet doubles as a roastery and a training facility for coffee roasters wanting to learn and develop their roasting skills. Marinus and his team complement their wholesale and retail offering with barista classes for domestic and café baristas and you’ll find an onsite workshop for coffee machine repairs, customisation and maintenance too.

FIND US: www.littlecovecoffee.com.au / Ph 5440 5422 205 Weyba Road, Noosaville In cafes throughout Noosa and beyond

FIND US: www.padrecoffee.com.au / Ph 5474 2036 10 Eenie Creek Road, Noosaville In Noosa and Melbourne

IN Noosa Magazine



These beans were made for roasting

New Yorkers are currently raving about how good Aussies are at making the perfect coffee according to New York Times food critic Oliver Strand. Thankfully we don’t have to travel to the other side of the globe to get a world class caffeine hit. Chances are you can discover one at the end of your street. John Caruso finds out what’s brewing.


eing a coffee lover means that you are on a constant journey chasing the perfect cup, the right blend, the right flavour, the correct temperature; basically the perfect hit! And the perfect coffee for you doesn’t mean it’s the perfect cup for everyone. “It’s all about experiencing what each cup has to offer,” according to Jaxon Taylor, owner of Clandestino Roasters. “There’s many steps in getting the perfect cup. It starts at the farm where the farmer’s responsible for producing coffee to the best of their ability. Then the roaster has to promote the sugar to make the flavours stand out and the barista's job is to extract the coffee.” Gavin Piper is one of Noosa’s original coffee roasters, taking over Costa Noosa Espresso, Sunshine Beach about eleven years ago. “Coffee is like red wine,” he said. “It’s a palate thing. You get used to drinking a Pinot or a Shiraz and you won’t drink anything else. Coffee is the same,” he says. The newest player in the local roaster’s circle is Padre Coffee on Eenie Creek Road. According to Marinus Jansen from Padre, he was weaned on coffee at 18 months, the result of a Dutch heritage. “Coffee is one of those things that inherently we don’t drink enough of here in Australia,” he claims. “I drink a lot and it’s so varied. Every day I drink filter coffee and I drink espresso. I like filter in the morning because I like the tea-like, softer quality of filter roasts and for me that’s all about balancing it with the food I have for breakfast. “If I walk away from a coffee and I’m left with a really good taste in my mouth then that’s a really good coffee,” says Marinus. Irrespective of whether you get your fix from your local or you grind and brew at home, have you ever spared a thought for the beans and where they’re from? “Access to green coffee for specialty roasters was very hard ten years ago because you had to go to the origin and then buy and ship off the back of commercial contracts,” explains Marinus.

“You could get commercial grade if you were buying 50 to 60 tonnes however we were only buying one tonne at a time. It was hard to get the quality and it was expensive. However more and more roasters pushed and twisted the arms of a few brokers and we started getting a bit of press and then a few more brokers popped up and eventually we had access to more green beans.” Farmers are even contacting roasters direct through social media asking roasters to try their coffee said Jaxon from Clandestino. “They send us sample beans and we sample roast them and cup them up and if we like it we’ll buy it direct from the farmer which means we can get high quality coffee without paying too much for it,” he says. So what’s been the catalyst for coffee connoisseurs to move away from old established brands to specialty blends? According to Marinus who first started Padre in Melbourne in 2007, specialty coffee is in its heyday. “In Melbourne the culture is very breakfast driven, it’s all about brunch and breakfast and getting together with friends on the weekend and coffee is an integral part of that,” he says. Jaxon claims a desire for better flavour has led to the change. “People were getting sick of the metallic, carbon, char and smokey flavours of the roasting process,” he explains. “The reason so many people started using milk was to mask those flavours. “As a result, we perfected latte art and milk texturing and now we have specialty roasted flavours that complement milk.” According to Justin Warrick from Little Cove Coffee it's all about presentation. "You should taste the freshness of the coffee," he said. "The artwork isn't about showing off, it's a sign that the milk has been prepared properly and that the barista has pride in their work. All elements must come together." As Gavin from Costa Noosa says "cafes have become the quasi pubs." We'll drink to that!


HOME BREW With the rise in domestic coffee machine sales and accessibility to locally-roasted coffee beans comes the need for education and expertise for all wanna-be barista mistas and sistas. You’ve got to start with the right equipment and know what you’re trying to achieve says Brent Deller from The Coffee Training Co. “People spend a lot of money on a machine and neglect the grinder. A good grinder has to consistently cut the coffee to the same particle size every time so the water infuses perfectly with the coffee ensuring the water doesn’t find a fast way through the tampered coffee,” he explains. Determining how much coffee you’re going to make is the second step. “If you host a lot of dinner parties and you’re making ten to fifteen cups of coffee then you need a semi commercial machine that has the ability to recover quickly,” says Brent. “If it is just one cup a day, then there is no need to spend a lot of money on a bigger machine.” Sourcing quality product is the next step. “Buy from a local roaster where you know that the coffee is fresh,” explains Brent. “The roaster can give you recommendations on your brewing temp, dose, extraction levels and most importantly the best time to drink the coffee.” Since opening just over 12 months ago, Brent has found that his Barista Basics course is one of the most popular and the fully operational espresso bar is open to the public. Stop by and try some of Brent’s First Batch Roast next time you’re close to Venture Drive. “People like to be educated about their food – where it comes from, how to best prepare it and they favour certain suppliers and chefs,” he said. “The same goes for coffee with the local roaster becoming a source of knowledge and expertise and the local baristas building a reputation for their skill and execution in delivering the perfect cup.” www.thecoffeetrainingco.com.au

Winter 2016



ow that Mal has summoned the courage to visit the G-G for an extended election campaign, I think the electorate needs to self-medicate. Seriously, both candidates have already lost half of the voters as Bill and Malcolm attempt to seduce us with as much credibility as someone trying to pick us up in a night club. As standard nightclub fare of shots, cocktails and liqueurs isn’t the diet of your scribe, we will elevate the mood and wrap our lips around some bolder reds to get us through.

The 2014 Wirra Wirra Catapult Shiraz ($30) is an amalgam of blue and red fruits, liquorice and sweet spices which are evident both on the nose and in the mouth. Plum flavours and a little savouriness are framed by bright acidity and ripe fruit tannin (the use of old oak helps create a little more texture and roundness, it is not there to impart any oak flavours). Given Wirra Wirra has been biodynamic since 2013 at the vineyards which surround the winery, this one is sure to get even Richard Di Natale’s stamp of approval.

Let’s start smack bang in the middle of Australia’s collective palate, McLaren Vale.

Finding a wine which describes Bill Shorten is a little more difficult.




BEEF & BURGUNDY WINTER WINE LUNCH AT SQUIRES LOFT Friday 12th August - 12pm Wines matched for each course by Laine Kerrison from Naked Bunch Wines. FOUR COURSES WITH MATCHING WINES $75 PER PERSON Bookings essential on 5447 1009

269 Gympie Terrace, Noosaville IN Noosa Magazine


P 07 5447 1009 32



How does one categorise someone who espouses the rhetoric of the common man but is married to the daughter of Quentin Bryce (formerly the Queen’s Representative in Australia), but more importantly, how does one find a drink that fits the criteria? I have settled on the 2011 Allegrini Palazzo Della Torre IGT ($49) from the Valpolicella hills to the west of the stunning town of Verona. Having gone through the ripasso technique where the wine is passed back over the Amarone skins to extract the last vestiges of flavour, sugar, tannin and colour; the result is a




Tony Cox recommends some bold reds to get us through the cooler months – and the long election campaign!

and rose petals on the nose. A lot softer and more approachable than other nebbiolos from this winery it is a fantastic place to commence a nebbiolo journey. Made from young vines (generally less than 15 years of age) some of these vineyards will produce fruit for the top Cru (Cicala, Romirasco and Colonello) with greater vine age. Time will tell whether Mr Turnbull can be included in the ‘top Cru’ again.

wine with intense cherry flavours of generic Valpolicella but with greater richness, texture and overall body than you would normally find in Italian wines. With neither the simplicity of regular Valpolicella nor the intensity and richness of Amarone, like Bill Shorten this wine sits squarely in the middle. Which brings us to Malcolm Turnbull. My editor better check the lawyers (for the winery not Mr Turnbull). After much soul searching I have settled on the 2011 Aldo Conterno ‘Il Favot’ Nebbiolo ($120) from the Langhe region of Piedmont in Italy. This wine is made from nebbiolo, Italy’s pre-eminent grape variety. At its best it can rival the very best wines in the world. The Il Favot is very pretty with trademark tar

Which one of the above will we be drinking come the election on July 2? Till next time…


269 GYMPIE TERRACE, NOOSAVILLE MIDDAY TILL 11PM E squiresloftnoosa@gmail.com | P 07 5447 1009 | www.squiresloft.com.au


Winter 2016


Delinquent Drops ‘Sustainable’ appears to be the current buzzword. Ask someone to actually define it with workable criteria and they are generally left unable to do anything but stutter. It is probably right up there with a former PM’s use of the word ‘misogyny’ with recent events suggesting she should have checked the attitudes of those in the NSW Branch of her own party. Let’s get back to sustainable. If ever a region in Australia needed to look at their processes with regards to agriculture as a result of less water flows and increased salinity it is the Sunraysia/Riverland area of Victoria and South Australia. The Riverland Alternative Wine Group features about 30

growers and winemakers who see the future in Mediterranean varietals, such as vermentino, montepulciano and nero d’avola, which are well-suited to the warm, dry growing conditions. These wines have to tackle a couple of challenges for Joe Punter to stick a glassful in his gob. Firstly, they have a Riverland address. This generally equates to ‘Joe’ wanting to part with less than a tenner for a bottle. Secondly, for Joe it isn’t that easy to pronounce some of these varietals and they aren’t well known like chardy or sauv or shiraz. So we have small-scale production (read higher production costs per bottle) and an unfashionable address. Time to call in the business brains as this is looking a little tricky even for us optimists.

Tony Cox discovers how thinking outside the bottle can deliver a sustainable future for a group of wine growers and makers facing environmental challenges.


he team at Delinquente have come up with what looks to be a winning strategy. Con-Greg Grigoriou is producing some interesting wines from varietals including vermentino, montepulciano and nero d’avola. Combine it with edgy labelling and extensive use of social media targeting hipsters and younger generations not filled with the biases of Joe Punter and you have a great little thing going on. Let’s take a little peak at some wines pushing the boundary for their region in terms of varietal, price point and packaging and really challenging the perception of what Riverland can do:

“…a blast of tropical fruits, fresh acid and a refreshing tingly spritz…”


WINTER TREATS Try Stella May’s infamous Boozy Duck and Black Truffle Duck pâtés, sensational with a half bottle of sauternes!

p 07 5449 4797 w sheratonnoosaresort.com 16 Hastings Street, Noosa Heads

IN Noosa Magazine



IN VESTIGATE The “Screaming Betty” Delinquente Vermentino, a varietal whose home is in Sardinia, is firmly in the lemon/citrus spectrum with zingy, fresh acidity. Perfect to slurp a few oysters with. The “Pretty Boy” Delinquente Nero d’Avola Rosato, a grape which calls Sicily home, smells and tastes of beautiful sweet strawberries. Before you judge it as a sweet rosé it brings on a fantastic combination of acid and tannin to leave your palate as clean as a whistle wanting to glug another glass.

Screaming Betty

One for the true hipsters is the “Tuff Nutt” Delinquente Petillant Naturel made with Bianco d’Alessano grapes. The Petillant Naturel method involves putting the wine in the bottle while it is undergoing its first fermentation. The resultant carbon dioxide creates some bubbles and the lack of filtration leaves the wine cloudy. Unlike Champagne there is no second ferment. In this instance there is a blast of tropical fruits, fresh acid and a refreshing tingly spritz all thrown into one mouthful. A fantastic little party!

Pretty Boy

Don’t be afraid to have a crack at these wines as they will cause you to think beyond your established framework for the region and maybe push us beyond our comfort zone. Given I have written this article in between hurtling down ramps on a skate board I think it is me stepping out of the comfort zone.

Good drinking ! Tuff Nutt


n Su Sat n, , no noo on n - - l 5p at m e

Craft beers on tap, quality wines and refreshing ciders… … what better way to wash down fresh, local flavours?

3/255 Gympie Terrace

07 5455 6540





Winter 2016



Everybody’s Talkin’ – Harry Nilsson What could possibly go along better with a drive on a tree-lined hinterland road than the sweet sounds of Harry Nilsson’s classic? The song is actually a cover of the Fred Neil original from two years prior, but there is just something about Nilsson’s velvety voice that makes you want to put the top down and hit the open road. I mean hell, the lyrics themselves are practically daring you to find a glimmer of hope in the winter gloom: “I'm going where the sun keeps shining, through the pouring rain. Going where the weather suits my clothes". Reminiscing – Little River Band Little River Band always have had that wonderful warm quality in their music. Classic tracks like Home on a Monday, Love is a Bridge and Lonesome Loser are the musical equivalent of lying on a bear skin rug in your birthday suit. But if you want to pop in the CD, explore the world and feel the toasty goodness of a velour tracksuit, you can't go past Reminiscing. Glenn Shorrock's honey-like vocals are practically inviting you into the hot tub, good luck saying “no”.

As we celebrate exploring the hinterland this edition, Zinc 96's Nugget & Al have got some perfect accompanying tracks for that winter road trip.

Endless Love – Lionel Ritchie & Diana Ross

Sailing – Christopher Cross

The best part of a winter road trip is doing it with that special someone. And nothing makes that better than a throaty duet featuring Lionel's spectacular moustache and Diana's magnificent bouffant. Do be careful, fights may break out in the car over who gets to be Diana and this glorious track may also dredge up some long buried feelings for Brooke Shields.


Remember Ride Like The Wind…well forget it ‘cause this is even better. It’s described as “softsational” soft rock and it won him a Grammy for Song of the Year in 1980 on his album, Christopher Cross. Yes, you’ve probably gathered he put no effort into his album title but luckily he did put his energies into the compositions so thank God for that. This song is a beauty for a wintery day. Apparently he didn’t like flying which is why he never toured Oz but ‘tis the pity as this track would complement an aerial escapade nicely. Here Comes the Sun – Beatles

While You See a Chance – Steve Winwood If you are chasing a song that takes you back to a time when you were travelling along a country highway early in the morning, or maybe an ocean road with the breeze gently welcoming a new day, then this is it. Steve Winwood released this gem back in the 80s but he’s been around for ages with the Spencer Davis Group, Traffic, and Blind Faith…what a pedigree! Enjoy and turn it up loud, just don’t get too immersed in the magic of the moment or you might drive off the cliff!

I could have chosen a few from the Fab Four’s Abbey Road album of the late 60s but to me this is just a cruising classic that couldn’t be overlooked. And let’s face it, if you have to face a winter’s day, you want to have a friend like “Ol Sol” to keep you company. George Harrison wrote it (along with another other notable, Something, on the album) so I like the fact it showed he was no less a songwriter than his famous counterparts, Lennon and McCartney. SO GET BEHIND THE WHEEL AND ENJOY… AND WHEN THEY RUN OUT, JUST HIT “REPEAT”. HAPPY HINTERLAND DRIVING!

Join Australia’s largest Slow Food group.




Mary Valley Garlic Naturaleza Farm

Anna Henbury Melsted Park

Ben Mooney Coolum State High School

$28 members; $32 guests. Incl. buffet breakfast. 8am, Peppers Noosa Resort & Villas.


FILM WITH FOOD 18 July, 6pm

SPRING PICNIC 28 August, 12noon

Organic food and wine talks and tastings

“The Hundred Foot Journey”

Sunshine, strawberries & Paella on a plate

$25 members; $30 guests

Aden Moriarty, Matt Golinski and Eric Pernoud.

Organika, Gibson Road Noosaville

$100 per person. Noosa Springs Resort

$40 members; $50 guests $20 bus avail. Cooloola Berries, Wolvi

Make new friends | Celebrate local producers | Meet local chefs info@slowfoodnoosa.com | www.slowfoodnoosa.com

IN Noosa Magazine



Almost Famous Carving out a career as a musician can be a very hard slog. John Caruso meets one Noosa hinterland performer who is prepared to knock on all the right doors and do whatever it takes to make it.


he last time we met Cooroy local Ayla Scanlan she was ready to start her Bachelor of Music at QUT, in the middle of a national tour with Kate Miller-Heidke and she was tuning up to perform at the Queensland Music Awards (QMA). She is now in the last year of her degree, won the Regional Award at the QMAs and fulfilled a lifelong dream to perform at the Brisbane Powerhouse, which is where the QMAs were held.

the attention,” she said. “It took a while to get comfortable with the whole idea.”

house concerts where people will pay you to go and perform at their homes.

Hitting the road and touring with Kate Miller-Heidke was another new and exciting experience for Ayla.

“It can be hard starting out for musicians. You’ve just got to keep on pushing and if you’re a songwriter keep writing, the more you write the better you will become.

“We were backstage in Perth and I was sitting with a seven-and-a-half month pregnant

"… if you’re a songwriter keep writing, the more you write the better you will become."

“I had entered in the past and last year I won the Billy Thorpe Scholarship which was a grant application where you had to demonstrate how you would spend the money from the scholarship,” explains Ayla. “I put some cash towards the recording of my EP, When the World Ends, which was released last November and I also made a video clip. “Shooting a clip was kind of weird knowing that you’re the centre and focus of all

“Seek out places to perform, approach venues and keep knocking on doors. I did a lot of that myself,” says Ayla.

Kate Miller-Heidke when she turned to me and said it felt like the least rock’n’roll tour she’d ever done,” explains Ayla.

So what’s next for this local singer and songwriter?

Performing at the Red Deer Music and Arts Festival, Jungle Love, Caloundra Music Festival and Woodford Folk Festival are a long way from busking at the Yandina Markets.

“I have a few singles that are finished and I want to put those towards another EP which should be out in the next few months,” she says.

“My first paid gig was when someone saw me busking and asked if I would play at their wedding,” says Ayla. “I was thirteen!

With her raw talent, determination and confidence, we’re sure this talented twenty-year-old will do her hometown proud.

“You’ve got to explore every avenue, open mic nights, school concerts and even




221 – 229 DAVID LOW WAY PHONE ( 07) 5448 3111






Winter 2016

an C d ou dr rt op es y off pi av ck ai up la bl e



Buy any treatment of one hour or more and receive a second treatment half price!

2/4 Thomas Street, Noosaville QLD (above Red on Thomas) IN Noosa Magazine 1 Phone (07) 5447 1666 | www.dayspanoosa.com.au

IN FASHION DAY DREAMER Dress, bag and accessories from Surf Meets Southwest; Tan mules from Classy Lady. LOCATION: Clandestino Roasters at Belmondos, Rene St, Noosaville @clandestino_roasters.

Embrace the chill in the air this winter with warm textures, chic layering and pops of colour with carefully sourced pieces from Noosa's finest boutiques and shot in our favourite coffee houses.

SHOT OF WINTER COOL STYLING: Heidi Saunders @littlelady_ MODEL: Taylor de Ville @tttaylord HAIR: Sarah Cramp @sarahannehairstyling PHOTOS: Katja Anton @katjaantonphotography

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.

4b/1 Gibson Rd Noosaville 4566 | p: 07 5474 2037 | e: info@smswest.com.au | www.surfmeetssouthwest.com.au Down the lane beside Local Knowledge



Winter 2016




Akubra from Harbourside Hats; Shirt from Classy Lady; Ring from Surf Meets Southwest; Leather Skirt from Classy Lady; Shoes from Minx and Max; Bag from Domini.

Embrace the cool change with timeless classics in neutral tones and textures.

LOCATION: Costa Noosa Espresso, Duke St, Sunshine Beach @costanoosa


Coat and Camisole from George and Betty; Polka Dot Pants from Classy Lady; Brogue Shoes from Domini; Jewellery from CLo Jewellery. LOCATION: Aromas Noosa, Hastings St @aromasnoosa


Leather is a winter wardrobe staple. Wear it casually with a denim shirt, your favourite sweater or go boho luxe with boots and your favourite hat.


Blue building, 50 Mary Street , Noosaville. Open Tuesday to Friday 9am – 5pm | Saturday 10am – 4pm Phone: 07 5449 7988 | Email: info@timbuktu.com.au /Timbuktu To Kathmandu | www.timbuktu.com.au

IN Noosa Magazine



Don't let the cooler weather dull your sparkle. Pair back sequin pieces wtih your favourite street wear for a cool, casual look.



Pinafore and shirt from Boom Shankar; Brogues from Domini. LOCATION: Clandestino Roasters at Belmondos, Rene St, Noosaville @clandestino_roasters.


STREET SPARKLE Sequin dress from Laila Noosa; Jewellery from CLo Jewellery.





LOCATION: Padre Coffee, Eenie Creek Rd, Noosaville @padrecoffeenoosa

Let the winter sunlight warm your skin by styling trans-seasonal dresses with shirts and knits.




Winter 2016

IN FASHION TIMELESS CLASSICS Coat and Camisole from George and Betty; Polka Dot Pants from Classy Lady; Brogue Shoes from Domini; Jewellery from CLo Jewellery. LOCATION: Aromas Noosa, Hastings St @aromasnoosa


Brogues from Domini, Tewantin. 5470 2641


Teyo Necklace from CLo Jewellery, Noosa Junction. 5455 3310


Polka dot pant from Classy Lady, Noosaville. 5449 7599


Large turquoise stone bracelet from Surf Meets Southwest, Noosaville. 5474 2037


Houston Belt from Surf Meets Southwest, Noosaville. 5474 2037


from Timbuktu to Kathmandu, Noosaville. 5449 7988


Jengo Bag from Surf Meets Southwest, Noosaville. 5474 2037


from Classy Lady, Noosaville. 5449 7599

IN Noosa Magazine




Stripe Knit from Serengeti Noosa. 5449 7756


from Domini, Tewantin. 5470 2641


Loafers from Minx & Max, Noosa Junction. 5447 3366


Bangle Uno, Gropius Ring and Crinkle Cut Earrings from CLo Jewellery, Noosa Junction. 5455 3310


COOL CLUTCH from Classy

Lady, Noosaville. 5449 7599

precision cutting creative colourwork long hair + bridal specialist BRILLIANT BASICS

Basic T-shirt dress from The Travelling Kimono. www.thetravellingkimono.com.au

0 7 5 4 7 4 8 869 Email: salon@adrianj.com.au


Ring from Surf Meets Southwest, Noosaville. 5474 2037

Hat from Surf Meets Southwest; Jacket from Domini; Dress from The Travelling Kimono; Jumper from Serengetti; Jewellery from CLo Jewellery. LOCATION: Little Cove Coffee, Weyba Rd, Noosaville @littlecovecoffee


Shop 2, 40-42 Duke Street, Sunshine Beach

adrianj.com.au Winter 2016



Adding a little tree change or forest therapy in your life seems like the perfect way to chill out on a sunny winter’s day and may help you ward of a winter flu or cold as Katrina Thorpe discovers.

There’s is no Wi-Fi in the forest, but you will find a better connection.


ntuitively, we have always known that we feel better after a walk in nature and in the past decades there have been many scientific studies brought to our attention about how in-tune humans are with nature and the amazing healing effects a lush garden or tree canopy has on our wellbeing. You may have thought it was just aesthetically pleasing to

IN Noosa Magazine

have a lush garden, thriving pot plants or to get out of the house for a walk in the park but there is so much more to be gained from our living environment. It’s something that I have always found fascinating and shown a great interest in learning how nature helps to nurture us as humans, why it works and what it is about trees and plants that have such a profound effect on us. This is also the reason we have developed tropical gardens on our property at Ikatan Spa and why we take our clients directly to the gardens for some ‘relaxation therapy’ of the natural kind after treatments.


What else happens while you walk in the forest or the bush? Well, you breathe in phytoncides, which are the organic compounds produced by evergreen trees and research has shown them to be associated with improvements in the activity of our immune defence system. While this may seem a bit hippy trippy, hug a tree kind of activity; forest therapy is actually a thing of the past. In the mid- to late 1800s, ‘forest therapy’ was used as part of the treatment to help cure tuberculosis. Physicians set up Sanatoriums amongst the pine forests in Germany and Adirondack forests of

IN THE WILD New York and all patients of the facilities reported benefits from the forest air. Have you heard of Shinrin-yoku? It’s a term that means, "Taking in the forest atmosphere" or "forest bathing." Developed in Japan during the 1980s it has become an important part of preventive healthcare and healing in Japanese medicine. Researchers have established scientific literature on the health benefits of spending time in a living forest and now their research is helping to establish Shinrin-Yoku and forest therapy throughout the world. Forest Bathing is as simple as taking a relaxing, mindful stroll in a place such as Noosa hinterland walking tracks or a place where you can walk under a canopy of trees for the calming, rejuvenating and restorative benefits to be gained. Note: No power walking, no running or considering this ‘exercise’ of the burning calorie kind. But if you want to lose a few kilos, forest bathing may be just the thing to help you by lowering your cortisol levels. In a two hour guided forest bathing session you may only cover a one kilometre walk. That has to be a good way to slow down. Forest bathing seems to significantly help a multitude of ailments caused by excess stress - being amongst the canopy of trees helps increased parasympathetic nervous

system activity which prompts rest, conserves energy, and slows down the heart rate while increasing intestinal and gland activity and improvement of immune defences. Test results also reported to lower stress and cortisol levels, lower blood pressure, improve mood, help with the ability to focus, improve sleep and energy levels as well as an increase in general happiness for people who participated in Shinrin-yoku therapy regularly. You will find information online about how Shinrin-Yoku group Forest Therapy can be more than a walk, as they also offer leisurely walks in forests with guided activities and meditations for those that want to participate. They also offer group discussions at several points along the walk, which helps participants learn from and teach other as they discuss what they are experiencing together. While Shinrin-Yoku may not be available where you live, it may be something you would like to experience on a trip to Japan or develop your own way of mindfully connecting in the forest by yourself or with family and friends. So take a walk in the wild to improve your health, clear your mind and strengthen your immunity. Katrina Thorpe – Day Spa Oracle Owner, Ikatan Spa, Noosa

Visit Tourism Noosa information centre to pick up a copy of hinterland walking trails for your forest therapy.


Winter Bliss Out $99 1hr Package Includes footbath, massage, facial and glass of bubbles.

179 Weyba Road @ The South Pacific Resort Phone 5447 1424


Winter 2016



Our hinterland is a mountain of a place, with mountains of things to do and see. Erin Yarwood shares her top spots.

Cootharaba and down past Coolum.

f you’re looking for adventure, fitness, beautiful scenery or a nice leisurely walk, the Noosa Hinterland has you covered. Exploring this part of Noosa is a simple, cost effective way of getting fit or maintaining your fitness while conquering the winter blues.

Venturing up from the coast to the hills you will find hidden gems like Pomona, Cooran and Kin Kin. Whether you’re a daredevil mountain climbing nut; a laid-back, one-step-ata-time gradual climber; or prefer sticking to a level trail, you are truly in for a treat when it comes to mountains and hikes. There is just something very special and powerful about Mount Cooroora and the climb to the top is suitable for all levels of fitness with a rewarding breeze and stunning view at the top that extends all the way past Kin Kin, out to Lake Cooroibah and

If you prefer to stay on a horizontal surface, then our hinterland also boasts some awesome trails and lookouts for you to enjoy. One that springs to mind is Tablelands Lookout just out of Cooran along the Noosa Trail Network. This rewarding hike can take you up to two days to hike (26kms) if you want to make a journey of it. There are four amazing lookouts along the way, and ample places to camp. Or if you would prefer to just make it to a lookout for amazing views and perfect sunsets, then this option is available for you too. Remember to always pack the right gear when going off on a hike, including ample water and a headlamp in case you admire the sunset for a little too long. There is the lovely Cooran Lagoon just near the train bridge off James Street which is pretty special too and if you’re feeling really

adventurous, the Mothar Mountain Rock Pools are nearby. From mountains and bush trails to scenic hikes and waterfalls, make sure your next adventure is in your own backyard. You’ll love it!

DON’T MISS: King of the Mountain Festival, Pomona Experience the buzz that Pomona and its mountain can offer with a fun family day at King of the Mountain Festival on Sunday 24 July. www.kingofthemountain.com.au Great Noosa Trail Walk The Great Noosa Trail Walk is a threeday journey through the country towns of Cooroy, Kin Kin, Cooran and Pomona via a series of dedicated walking trails exploring farmlands, natural forests and spectacular lookouts of the hinterland through to the ocean. Registrations now open for the walk from 1–3 October 2016. www.greatnoosatrailwalk.com.au

NOOSA ACCOMMODATION Specialists since 1973

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

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

www.accomnoosa.com.au IN Noosa Magazine



WINTER WARM UPS Stay warm (and fit) this winter with these equipment-free fit bits! FAST FEET/ SPRINT – On the spot, run as fast as you can. Try and bring your knees up high, keep your back straight and swing your arms. Be mindful of your ankles and knees.

ELITE PERSONAL TRAINING & WELLNESS My goal for FITIA Noosa was to present a training studio that was different to what was already on offer in the Noosa area. The impression I wanted to create as you come in through the Japanese doors at the front was of an uncluttered functional gym with a minimalistic feel and a focus on martial arts training.

KNEE PUSHUPS – On your knees, take your hands a bit wider than shoulders. Bend at your elbows and take your chest as close to the floor as you can (to where you feel a good stretch) then press back up. Focus on good form, lock your core and make sure your lower back feels good and strong. MOUNTAIN CLIMBERS – In a plank position on your hands and toes, start to run your knees into your chest. You can always modify by slowing down the movement or simply just hold the plank. “W” SQUAT JUMPS – Take a squat as low as you can, then half way up, back down low, then JUMP! Always keep your knees behind your toes, jump as high as you can and land softly. Great quad burner!

Soccer was my first love when I was growing up in Scotland where I scored a pro youth contract with Motherwell before an injury made me consider a career in fitness and coaching. Glasgow was hosting the 2014 Commonwealth Games and through my work with Glasgow Sport, a local government body, I got to work with some of the top athletes in the world helping them with their physical preparations.

PLANK HOLD – Either on your hands or your elbows, and up on your toes. Be mindful of your lower back. Always lock your core and don’t forget to breathe. COMPLETE EACH EXERCISE IN ORDER

It was a desire for warmer weather that led me to Noosa and then the motivation was to assemble a fitness studio with a point of difference where the personal trainers came from experienced backgrounds.

First Round – 20 seconds on each with 15 seconds rest. Second Round – 30 seconds on each, with 20 seconds rest. Third Round – 45 seconds on each, with 30 seconds rest. Final round: – 1 minute on each, 30 seconds rest.

Simon Golland’s background is karate and jiu-jitsu and he’s trained and competed with some of the top martial arts experts in the world. Colin Shields is our lifting coach and weight loss specialist and Alasdair Gray is a Noosa local who has worked closely with a number of fighters and athletes in the area. There’s a real martial arts feel in the studio with Muay Thai boxing and jiu-jitsu as well as offering sport and relaxation massage and physiotherapy. The one piece of feedback I keep hearing from clients is how great the atmosphere is in the studio when there are multiple classes running simultaneously and the clientele are seeing elite athletes like pro tennis players and young boxers in here alongside motor racing drivers too. The great thing about FITIA’s success is that our clients are people from 17 to 67 years of age and they’re referring a number of new clients to us and we wouldn’t have that happening if we weren’t getting results. The personal training business is a very results-driven industry. If our clients weren’t getting the desired outcomes, then FITIA Noosa wouldn’t be growing the way it is. Billy Murphy www.fitia.com.au | Ph 0473 894 839 17 Sunshine Beach Road, Noosa Junction 4567


Winter 2016


From where you'd rather bed

In the never-ending search for design INspiration, the talented team from BLINK LIVING has selected a range of products that will transform your bedroom into a sumptuously cosy sanctuary that will leave you daydreaming about when you're next IN/BED…

KEY ELEMENTS • Mix different textures like lush linen, woolly wools and luxuriant furs for a tranquil nights sleep. • A softer take on colour to embrace the tranquil connection of the bedroom space - we went for a colour palette of moody shades of grey, rose quartz pink, serene and midnight blue with pops of gold to create a fresh, soft and comfortably cosy bedroom that spells "retreat" this winter. • Keep furniture and accessories to a minimum and add interest through layers and texture in your bedding. The luxe look is trending right now - think marble, brass, copper and ceramic.

IN Noosa Magazine




Linen Layers - to make your bed more inviting go for different shades of linen.

COLOUR TREND Pantone's colour of the year: Rose Quartz and Serenity - a blend of embracing the everyday beauty of a sunset over the ocean. The perfect balance of the cooler tranquil blues channeling complete serenity that is complemented by the warmer tones of rose quartz pink for a calm and peaceful feel.

PRODUCT LIST: Milano Linen Queen Quilt Cover in Silver; Milano Linen Queen Sheet Set in Charcoal; Milano Euro White Pillowcase; Margot Velvet Cushion in Midnight Ink; Moss Stitch Metallic Throw in Charocal Silver - all available from Bed, Bath & Table, Gibson Rd Noosaville. Ph 5473 0381. Kip & Co Desert & Rose Flat Linen Sheet; Kip & Co Lead Velvet Pea Cushion; Rope Knit Blanket; Emerald Tassel Bed Throw; Tobacco Velvet Tassel Cushion; Ahoy Trader Cross; Fur Boots - all available from Summer & Salt, David Low Way Peregian Beach. Ph 5448 3700. InArisan Reindeer Hide; MRD Moli Wallhanger in grey and black; H&G Wood and Leather Folding Chair; Green/blue Art Hide Goat Cushion - all from Serengeti, Gibson Rd Noosaville. Ph 5449 7756. Styling & Photography: Helen and Will from Blink Living Property Styling and Interior Design. Ph 5455 5015 www.blinkliving.com.au


Winter 2016


2. 3.

1. 4.


5. PRODUCT LIST: 1./ Marvin Natural Leather/Timber Occasional Chair, Authentic Cowhides and Cushions, Tibetan Fur Cushion, Original Michael Bond Art Linen Cushion, Tribal Cross, Assorted Coffee Table Books, Marble Candles, Palm Springs Pot Stands and Greenery, Abby Floor Lamp and Marvel Accent Table all available from CLo Studios, Noosa Junction. Ph 5455 3310. 2./ Emerald Tassel Bed Throw from Summer & Salt, Peregian Beach. Ph 5448 3700. 3./ In Bed Tribe Linen Pillowslip Set available from CLo Studios, Noosa Junction. Ph 5455 3310. 4./ Morgan & Finch Side Desk Lamp in Copper from Bed, Bath & Table, Noosaville. Ph 5473 0381. 5./ Kip & Co Lead Velvet Pea Cushion from Summer & Salt, Peregian Beach. Ph 5448 3700. 6./ H&G Wood & Leather Folding Chair from Serengeti, Noosaville. Ph 5449 7756. Image courtesy of interiorsonline.com.


Don’t miss our Spring


Delivering award winning creative through branding, advertising and digital. Our work is recognisable for impact, intelligence and an unforgettable visual message. We are proud to partner with In Noosa and continue the success of this iconic magazine.

Homewares Feature!

If you’ve got bathroom products to be featured in our next edition contact Jasmin Boyd.

www.weareledbydesign.com.au 2/255 Gympie Tce Noosaville P 5474 2202

Call 0406 658 640 | jasmin@innoosamagazine.com.au www.innoosamagazine.com.au IN Noosa Magazine




9. 8.


11. PRODUCT LIST: 7./ Tetrus Cement and Leather Hanging Pot 8./ In Bed Linen Sleepwear 9./ Original Michael Bond Art Linen Cushions 10./ In Bed Linen 11./ Zone Alarm Clock, Rose Gold Deco Trio and Metallic Soy Candle. All available from CLo Studios, Noosa Junction. Ph 5455 3310.




P H ON E 07 5 4 5 5 3 3 1 0






Winter 2016




NOW: Guy and Meagan with their children Holly, Ethan and Rhylee who is now 16 and works in the store inspired by her birth.


oosa Bubs has come full circle, re-opening in the town where the business was first conceived and delivered more than 16 years ago – with a smarter, more streamlined approach offering personalised service with bulk buying power. The original owners, Guy and Meagan Hinze, are still at the helm with their first daughter Rhylee, now 16, working in the store that she helped inspire.

next door tenancy and into Bubs, destroying everything and leaving the building to be demolished. The business was only insured for the original stock value it opened with while the stock-on-hand, customer lay-bys and stock payable to suppliers was worth over $130,000. No business, inadequate insurance, no careers to go back to - and within a month their second child ‘Ethan’ was born, a joyous occasion but in a very difficult time.

Back in 1999, at six months pregnant, the then Police Officer and Bank Teller were disappointed with what they thought would be a fun and emotionally exciting day purchasing nursery goods for their first child.

A decision had to be made to declare bankruptcy and use the insurance payout to support their family, or to somehow rebuild. The latter was decided and with the help of suppliers offering extended trading

Visits to baby shops on the Sunshine Coast at that time were well below expectations with very little range and limited advice. This led Meagan to ask, “why don’t we open a baby shop?” Three months later Rhylee was born and three months after that Meagan’s question was answered when the young family opened “Noosa Bubs” with a $24,000 budget and a mere 160sqm floorspace in the Noosaville industrial estate. The couple built the business on customer service by imparting their recently-learnt knowledge of products and experiences as new parents. Halfway through their second year, Guy and Meagan fell pregnant with their second child and with the business and their family growing, Guy made the decision to work full time for Bubs. All was going well until tragedy struck in the form of a fire that ripped through the

Open Monday – Saturday IN Noosa Magazine


The baby that started the dream 16 years ago

terms, customer lay-bys were honoured and the new Noosa store finally re-opened in a new location just four months later. The occasion received local and national media attention with flashing lights and sirens thanks to Guy’s old workmates. Within six months the couple had almost rebuilt what took two years to make and lose. Bubs expanded into bigger premises and become known for their attention to detail, advice, unprecedented store size and fitout rivalled only in European stores. Today Bubs has grown to eight stores; an online store and website;

a warehouse/distribution centre; and an importing company. The company employs more than 100 staff with most stores approximately 1200sqm in size and located in Homemaker Centres in Queensland and New South Wales. The original 160sqm Noosa store was eventually closed in 2010 as it was no longer representative of the Bubs brand. Today with three children, the youngest of which is eight, Meagan’s wish to reopen a Noosa store has come to fruition. With the region providing a much smaller population catchment as compared to their large format Bubs stores, the couple came up with a new store model and ‘Bubs Boutique’ was born. Bubs Boutique offers selected ranges in all budgets specifically chosen due to popularity, quality and value-formoney. Although the boutique model store is only about one-fifth of othe Bubs stores in Brisbane, it still has access to almost everything available on the Australian Nursery Market through the Bubs supply chain. Basically, if it's not on the floor, they can transfer it - sometimes within a week - for the customer to inspect with no obligation to purchase. This provides the Noosa area with a range that only large Brisbane stores can offer but without the travelling. The Bubs Boutique store truly is the only one of its kind in Australia designed solely by Meagan and Guy, it is a must-see if only for its beautiful presentation and layout. Bubs Baby shops is truly a family business that was started by starting a family.

3/3 Gibson Rd, Noosaville QLD 4566 1

W W W. B U B S . C O M . A U


Phone (07) 5449 7955



With the rise in popularity and capability of cameras within mobile phones, stand-alone cameras need to offer something special to stay relevant and provide an extra edge for enthusiasts chasing the perfect shot. Tony Kay from Camera House Noosa profiles the latest technology.


here’s no question that on a per capita basis, mobile devices have a high penetration rate in Australia with almost 13 million sold last year alone. However, when it comes to video and picture quality, you’re never going to achieve the same results when compared to the new and exciting range of Panasonic cameras. There’s eye-popping detail available with the ability to record video in 4K! That’s four times the resolution of High Definition (HD). Panasonic has developed three different modes that can help lift your photographic game from amateur to professional with its new range of compacts to compact pro interchangeable lens cameras. Isolating and saving individual high resolution frames to the camera is easy when you’re working in 4K mode because you’re capturing 30 frames per second which no SLR is capable of doing, so there’s very little loss of resolution when enlarging your 4K work. One frame on 4K video is 8 megapixels so turning that into a beautiful high resolution 12" x 18" print is easy and it’s something you just can’t do from a camera on a mobile device. The pre-burst mode is another unique setting which literally has the ability to turn back time.

Imagine you’re a keen ornithologist, like James Bond, and you’re chasing the perfect wildlife image a bird’s graceful lift-off from a lake - by the time your eyes and brain have time to process what’s happening and your finger’s pressed the shutter, the bird is airborne and you’ve missed a portion of the action. With Panasonic’s pre-burst mode, the camera pre-thinks the process for you, shooting 30 frames before you hit the shutter button, ensuring you don’t miss a second of the action. This is perfect for storm chasers too. The third feature that will help transform your photographic work is the post-focus mode which allows you to make adjustments to out of focus photos that you’re already taken. By working off the touchscreen you can simply refocus the subject or flip between foreground and background and adjust the focus as required. Panasonic GH4

Panasonic’s top-end compact, through to the top-end GH4 model, are all very affordable and fantastic for travelling. The new top-end compact camera, the TZ80 has 30 times zoom and a built in electronic view finder which unlike an LED


screen isn’t a challenge to see in bright sunlight. If you’re happy to stick with your mobile device, simply because of its portability and you’re someone who loves taking Panasonic Lumix photos and sharing those TZ80 & TZ100 images on your favourite social media platform then you’ll enjoy discovering the range of accessories for mobile and smart devices that can enhance the quality of the pictures that you take. You may have discovered that the camera on your phone is good in the right conditions however not so great with wide angled shots or white balance and low light. Camera House Noosa has a range of accessories such as snap-on lenses, LED lights and gimbals that can make a smart phone a lot more useable and improve the quality of photos that you take. We recommend all of our customers who purchase a camera LED Light & Bracket through us to have a for Smartphones play with their equipment for a few weeks before coming in for a one-on-one training session. Plus, if you’re like me then you probably don’t read the owner’s manual from front to back because you’re too excited by the prospect of playing with your new toy!

Winter 2016


IN Noosa Magazine



For boutique property agency, Luxe Commercial, real estate goes well beyond bricks and mortar. It’s about people, the community and old-fashioned service.

Initially opening its doors with just two full time staff and a basic office suite in Kawana in February 2015, Luxe Commercial has established itself as one of south east Queensland’s leading commercial property businesses. Luxe Commercial has grown into a team of six full time staff and is now centrally located in Maroochydore with satellite offices in Caloundra and Noosa. Luxe managing director Chris Sales, a passionate and entrepreneurial 30-year-old Sunshine Coast local, has driven the sales, leasing and property management business, filling a void in the marketplace.

“We work exceptionally hard for our clients, this is a service based industry and our goal is to exceed expectations every time. “We have a national database, great local connections and work to achieve the best possible outcome for our clients whether they’re a developer looking for their next site, a small business operator looking for an affordable space or a mum and dad investor chasing a self-managed super investment.

“We’ve been conservative with our growth but have been pleasantly surprised at the warm


along the entire Sunshine Coast including a move into Noosa. Luxe Commercial’s newly appointed Noosa sales and leasing director Darren Neal, has several years’ experience working in Melbourne’s commercial market, moving north to pursue new opportunities and a better work-life balance. Passionate about people and all water sports, particularly sailing and wakeboarding, Darren says his arrival in Noosa coincided with a market that was on the rise.

“Noosa is back in favour with tenants and buyers…”

“I’ve always been in small business, ever since I left school, and after learning the property industry and gaining my qualifications I felt there was an opportunity to offer a service and product not currently available on the Sunshine Coast,” Chris says.

reception we’ve received right from day one. It’s confirmation that the risk we took in setting up was worth it and that we’re doing something right.” The laser-like focus on service, sophistication and style more commonly associated with national residential agencies has seen Luxe Commercial expand beyond Kawana and Maroochydore, extending

Commercial conditions had steadily improved in the past six to 12 months across all sectors thanks to historically low interest rates, a buoyant tourism industry and few vacancies. “Noosa is back in favour with tenants and buyers, it’s a healthy market,” Darren says. “Demand for quality retail and hospitality tenancies in great locations continues to be strong. We’re also fielding requests for light industrial and office spaces too as people recognise the opportunities to do business here."




07 5493 6652




Winter 2016


Arts Radar


From gentle works by paper artists to the rustic reflections of the hinterland by the Cooroy Potters, winter is the perfect season for some gallery hopping. NOOSA REGIONAL GALLERY Until 26 June 2016 Noosa Art Award – 2016 Finalist Exhibition Selected from entries across the nation this exhibition reflects the unique character of modern Australia’s coastal and hinterland environments, both urban and natural. All entries endured the rigours of pre-selection, with a shortlist of 64 artists vying for $10,000 in prizes. ----

Belonging to community and associating with place are key ideals of the Cooroy Potters. The rustic landscape of the hinterland, the changing colours and patterns of the seasons and one’s associated feelings of belonging; are all major inspirations for this exhibition. ---24 June – 3 August 2016 Papermakers of Queensland

Sunshine Coast artist Hope O’Chin’s creative exploration through paintings and photographs of storylines illustrate her perspective of a contemporary sense of place through language, storytelling and poetry in arts and education.

Bespoke Paper – Carnivale is an exuberant collection of works on, and of, paper to showcase the diversity and scope of what paper artists can create from their gentle art form. From whimsical paper costumes to harmonious symphonies of the earthy tones of papers hand-made through ingenious alchemy from backyard plants and weeds, this exhibition offers a new appreciation for the possibilities of paper.

Cnr Doonella St & Pelican St, Tewantin www.noosaregionalgallery.com.au

11A Maple St, Cooroy www.butterfactoryartscentre.com.au



1 July – 28 August 2016 Belongingness – Identity to one’s sense of place

Until 29 June 2016 In The Carriage

Until 27 August 2016 Winter Showcase

The exhibition demonstrates a new direction in her work, with bold colours and strong structure in the paintings.

Timber craftsman David Suters is accompanied by 28 talented artisans presenting selected artworks from the Autumn Collection complemented by a stimulating range of fresh visual artworks, pottery, glass, woodwork and textiles. The Winter Showcase also includes extraordinary indoor and outdoor feature sculptures.

10 Station St, Pomona www.pomonartgallery.com

43 Caplick Way, Eumundi www.artisanseumundi.com



Sunshine Coast artist Pam Miller, opened her latest solo exhibition, Recharged, at the end of May following a year of concentrating on her own art after 40 years of teaching art to others.

Until 22 June 2016 McCotter Art – Cultivation of Memories Life fuels the mind of the artist and their ability to experience and “see” the voice of nature. The challenge is to bring these stimulations through the brush and onto the canvas. A collection of paintings that emanate from the experiences of the artist, June McCotter. ---Until 22 June 2016 Cooroy Potters – Belonging & Association of Place

Hope O’Chin, “Birri” [Fire], 2016 (detail), Acrylics on Board 40x50cm Image: NRG

1 JULY – 21 AUGUST 2016

BELONGINGNESS – Identity to one’s sense of place Sunshine Coast artist Hope O’Chin’s creative exploration through paintings and photographs of storylines illustrate her perspective of a contemporary sense of place through language, storytelling and poetry in arts and education.

Exhibitions include selection of works by Aboriginal and Torres Strait Islander artists living with disability: the Nandjimadji Art Group and artists from the Red Desert Gatherings Art Program, Alice Springs.


THE MAKING OF MIDNIGHT OIL The Nationally acclaimed exhibition The Making of Midnight Oil opens at Noosa Regional Gallery on 2 September.

16 July – 24 July 2016 Noosa Regional Gallery opening hours:

Art x 3 Sunshine Coast-based Art x 3, are three visual artists producing exciting artworks for events, exhibitions, corporate and public spaces. Art installations by Jan Dunlop, Pam Walpole and Yanni Van Zijl throughout the ten days will celebrate the spirit of creativity for the Noosa Long Weekend Festival. Various locations including Noosa Regional Gallery, Noosa Arts Theatre and The J.

Tuesday to Friday 10am – 4pm Saturday and Sunday 10am – 3pm Closed Mondays, public holidays and during exhibition changeovers.

NOOSA REGIONAL GALLERY Riverside, 9 Pelican St, Tewantin Phone: 07 5329 6145 Email: gallery@noosa.qld.gov.au www.noosaregionalgallery.com.au

www.noosalongweekend.com 57

Winter 2016




Who are you?

Our Barefoot Corporate Warrior discovers that he is perhaps more barefoot (and more Neanderthal) than he ever thought. Paul Bird returns to his roots.


o you know who you are? No, really? What makes you different from everyone else? Are you a child of the universe at its most grandiose, simply a citizen of the world or are you first-and-foremost an Aussie? Do you delve down further for a description which adequately identifies you to the world?

The Project also traces the migration paths of the various gene groups as they left Africa and spread across the globe providing timelines for my specific gene branches as they struggled against the vagaries of drought, the Ice Age and other threats (including each other). Genetic testing holds the potential to fundamentally alter our views of self, culture and ethnicity and bring us together around one human history and shared story.

Are you a sixth generation anglo-celtic Queenslander like me? Are you the progeny of a First Fleeter? Do you identify as an indigenous traditional owner of the lands with a heritage here over the past 40,000 – 50,000 years? Or perhaps you have a particular ethno-cultural history which influences how you present to your community?

This field of endeavour has the potential to be a “great leveller” when it comes to the divisions between us humans based on race, religion and culture. So there is a greater scientific good at stake but the really funky side of being a part of it is to get your individual results.

And do you feel that your particular genetic and cultural history brings you closer to your fellow humans or does it breed xenophobic (fear of foreigner) tendencies? Be honest.

The test involved sending a saliva swab to a laboratory in the United States and the waiting for the results.

Last Christmas She-Who-Must-Be-Listened-To-At-All-Times gave me a genetic test as a present. Yes, more than 30 years of marriage will do that to a Christmas present.

The conclusion of my own DNA test confirm what we already intrinsically know – that we all share the same essential heritage as human beings and that the artificial constructs which sometimes divide us are a denial of the fundamental truth that we are all basically the same.

I suspect it was really designed to prove once-and-for-all that periodic episodes of offish behaviour on my part, which had oft been likened to how a Neanderthal male would respond in certain situations, pointed to a reality that I really was more primitive than modern man.

Basically, we are all Africans. Yes, that’s the truth of the matter. We share the same common origins. And yes, we are all descended from one woman, “Mitochondrial Eve”, who was born in East Africa around 180,000 years ago, and one man, “Y-Chromosome Adam”, born in Africa between 150,000 and 300,000 years ago. And yes, we are all “mutants” as our DNA morphed in response to various environmental impacts and the human family tree grew to provide the obvious variations we see everywhere today.

The results of this test were enlightening to say the least and have moved my self-identification way beyond the obvious differences to a more universal acceptance of our similarities. I feel it would do the same for you no matter what notion of “self” you currently cling to. National Geographic has established “The Genographic Project”. It is described as a multi-year research initiative using cutting-edge genetic and computational technologies to analyse historic patterns in DNA from participants around the world to better understand our human genetic roots. Launched in 2005, some 700,000 people from throughout the world had taken part by the time the project turned 10 years.

The seemingly vast timescales back to about 70,000 years (not even a blink of the universe’s eye actually) effectively smooth out our modern “individual” differences. I am 44% northern European, 37% Mediterranean and 18% south-west Asian. I am 2.2% Neanderthal (average 2.1%) and 2.5% Denisovan (average 2.1%). So yes, I admit it, I am probably more primitive (and ultimately extinct) man than most, but to counterweight the slightly higher Neanderthal heritage I am also more Denisovan. As not much is known about them I postulate they were very gentle, wise and understanding individuals who more than made up for the brutish ways of the Neanderthals. Perhaps a cultivated sort of caveman?

The leader of the project, Dr Spencer Wells states that the “greatest history book ever written is the one hidden in our DNA” and it is hard to dispute this. The aim is to map the genetic journey of modern humans as they migrated out of Africa some 60,000 years ago and to the four corners of the globe. The genetic footprint also points to our joint ancestry with other now-extinct humans, the Neanderthals, and the newly discovered Denisovans who split from our species some 500,000 years ago. Both Neanderthals and Denisovans were still alive and well in Eurasia when our own migration began.

IN Noosa Magazine

So, from one mutant human/Neanderthal/Denisovan to all the others – let’s celebrate our “family” connections and those traits which bind rather than divide. If we do, then the great Australian multicultural experiment is sure to endure as one of the world’s great success stories in harmony and tolerance.


Profile for IN Noosa Magazine

IN Noosa Magazine Winter 2016  

Noosa's premium quarterly lifestyle magazine - people, places, food, coffee, wine, travel, arts, events, socials, fashion, homewares.

IN Noosa Magazine Winter 2016  

Noosa's premium quarterly lifestyle magazine - people, places, food, coffee, wine, travel, arts, events, socials, fashion, homewares.