I’M YOURS, TAKE ME!
A MAGAZINE TO CAPTURE THE SPIRIT OF OUR PEOPLE AND ESSENCE OF OUR PLACE ISSUE 09 Spring 2016
Botanical
Bliss
INFORM
INSPIRE
INDULGE
www.innoosamagazine.com.au
World-class resort services at your fingertips EXTRAORDINARY EVENTS Nestled amongst five-star luxury and home to one of the region’s largest conference and event venues, Peppers Noosa Resort & Villas can cater for intimate meetings and celebrations up to cocktails for 1000 guests. The captivating atmosphere of rainforest canopies, woodland-scented breezes, and stunning ocean views are only equalled by the superb selection of indoor and outdoor celebration sites. Catering is something else with Executive Chef Andreas Nielsen who will ensure every morsel has your guests raving.
ENJOY THE VIEW – ALL DAY DINING Admire the breathtaking views across Laguna Bay as you dine in style at View Restaurant & Bar situated right above the resort. This is one of the best all day dining experiences in Noosa – and it’s in your backyard! The very best seasonal and local produce provides exceptional dining options while the daily happy hour provides the perfect excuse to relax with a cool drink taking in the magnificent views.
Peppers Noosa Resort & Villas 33A Viewland Drive Noosa Heads QLD 4567 Australia P: +61 7 5455 2200 E: noosa.events@peppers.com.au Visit: peppers.com.au/noosa
Contributors
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
Paul Smith
Erin Yarwood
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.
Paul is a renowned local photographer who has spent many years aiming his lenses at a wide variety of works from Noosa’s natural beauty to capturing artists like Pearl Jam, Pink and BB King with his photos appearing in publications across the globe including Rolling Stone Magazine.
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!”
Nugget & Al
Helen Barnett HOME
Katrina Thorpe
Nathan 'Nugget' Dell is an absolute local boy through-and-through. If you didn’t grow up 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 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, now known as Zinc 96.
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. Working for interior design/property style firm, Blink Living, allows her to work across different areas of digital marketing, design, campaign, editorial direction, photography, copywriting and styling.
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.
FOOD
I know the IN Noosa team is extremely proud of delivering this issue because it signals the fact that we’re entering our third year AND we have exciting news to share with the launch of our IN Noosa Fashion app. To celebrate, IN Noosa Magazine hits the streets with an expanded fashion section featuring the latest new spring designs, styles and tastes – all available locally. You can find them on the app when you download it today! The season is also traditionally linked with weddings and romance so we explore where and how to “find love on the coast”. Plus, it’ll be a fun time of year for film buffs and movie goers with not one but two film festivals taking place; the Noosa International Film Festival and the Noosa Surf Film Festival. I hope you enjoy reading the latest issue jam packed with all the spring key ingredients… fabulous fashion, food, film festivals and a fling! Have I missed any F words?
PEOPLE
PHOTOGRAPHY
LIFESTYLE
FITNESS
Did you say footy finals? MUSIC
John Caruso
FIND US #innoosa
SUMMER 2016/17 DEADLINES
100% LOCAL Nekita Roberts
Bookings close: 28/10/2016 Art Deadline: 4/11/2016 Call Jasmin on 0406 658 640 jasmin@innoosamagazine.com.au www.innoosamagazine.com.au
POETRY
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.
Becca Saint INTERN
Becca is a Sunshine Coast University student passionate about all things in the creative industries, being involved in the community and always keeping an eye out for the next thing that will inform, indulge and inspire. Welcome to the team Becca!
WELLNESS
DOWNLOAD THE IN NOOSA FASHION APP!
@innoosafashion
IN SIDE
37
22
16 IN HEAVEN 16
Explore a parallel universe where sun-drenched days can be spent in the natural Byron Bay beauty.
IN THE KITCHEN 22
Let Matt Golinski help you entertain your dinner guests this spring with these simple recipes using his favourite seasonal ingredients.
IN SPIRING 08
IN FASHION 37
Join our stunning models in the beautiful Noosa Botanic Gardens and find out about the new IN Noosa Fashion App.
IN DULGE 30
It’s a multi-award winning event that has a seriously positive impact on our environment and this issue’s inspiring person was instrumental in kicking it off.
Love makes the world go around and this decadent substance is sometimes better than a passionate kiss.
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
100% LOCALLY OWNED
DISTRIBUTION: A minimum13,000 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 Sofitel Noosa Resort, 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. IN NOOSA Magazine is printed on 100% recyclable paper. www.innoosamagazine.com.au Please dispose of responsibly.
IN Noosa Magazine
COVER IMAGE: Shot on location at NOOSA BOTANIC GARDENS CREATIVE DIRECTOR: Heidi Saunders @heiids_ MODEL: Shaela Templeton @shaela.jade HAIR: Annie McDonald, Adrian J Hair @anwahlee MAKEUP: Ange Purchase @photo_finish_makeup DRESS: Marigold Dress from Augustine, Hastings St Noosa Heads. PHOTO: Paul Smith; @paulsmithimages www.paulsmithimages.com.au
4
58
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.
IN THE TUB 58
Relax in the tub and be inspired by two locallydesigned bathrooms featuring the ultimate in simple luxury and understated elegance.
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.
HEIDI SAUNDERS / FASHION 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.
63
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!
IN FORM 63
Explore eight hectares of tranquillity and beauty on the banks of Lake McDonald and discover a world of surprises at the Noosa Botanic Gardens.
5
Spring 2016
IN TOWN
Organic Awesomeness
Event: Winter Solstice organic tastings at Organika, Noosaville Slow Food Noosa and friends celebrated the winter solstice with the best hand-picked food and wine from Organika. Owners Gayle and David Rogers and suppliers shared their passion and insights into their range of organic, preservative free, gluten free, vegan and biodynamic products. Tastings of cheese, dips, curries and artisan bread were washed down with organic wines from Rosnay, Kalleske and Gemstone. It was great to discover new products and meet new friends on the shortest day of the year! Money raised went towards funding programs to increase education programs such as the school kitchen garden program.
Digital Disruption Event: Digital Entrepreneurs networking evening at Noosa Boardroom, Noosaville Following on from the success of earlier Digital Entrepreneur Networking Events, Noosa Boardroom brought together digital entrepreneurs, investors and industry to connect, collaborate and inspire. Guest speaker and digital entrepreneur Steve Huff – founder of iPug shared his journey and learnings as Noosa continues to develop a vibrant and dynamic digital eco system. Photos: Louise Edgar, Insight Social Media
McGrath Magnificence Event: McGrath Noosa One Year Anniversary Party at Padstow’s Noosa Junction
The first birthday celebrations of McGrath Noosa was a sophisticated event. Matt Powe and Kirsty Kernot were pleased to welcome valued clients and McGrath special guests to a fantastic night of great food, wine and music. Everybody loved the idea of the McGrath name in lights with lots of happy snaps taken! Music was supplied by local Vibe duo who created a relaxing atmosphere; Padstow’s provided some amazing food and nobody went away hungry. It was a great night to celebrate an amazing team! Photo: Ryan Styles
Tag yourself and your friends at our events using #innoosa IN Noosa Magazine
@innoosamag 6
/InNoosaMagazine
@InNoosaMag
IN TOWN
Movie and Memories Event: Noosa Long Weekend Film with Food; The Hundred Foot Journey
Slow foodies and film buffs joined chefs Aiden Moriarty, Matt Golinski and Eric Pernoud for a three-course feast at the Noosa Springs Golf and Spa Resort inspired by the movie The Hundred Foot Journey, starring Helen Mirren and Om Puri. Guests enjoyed korma marinated pork and veal terrine; garam masala braised beef short ribs and a delectable dessert that fused the best of French and Indian flavours. The annual film with food event saw food lovers immersed in the wonderfully told story of the Kadam family who leave India for France where they open a restaurant directly across the road from Madame Mallory's Michelin-starred eatery. If you missed out, there’s always next year! Book early.
Winter Warmth
Event: IN Noosa Magazine winter edition launch at Peppers Noosa Resort and Villas. We kick started the weekend early with a digital marketing workshop thanks to Michelle Mason from Social Tap followed by bubbles, a bite to eat and a sneak peek of the freshly refurbished View Restaurant. The winter issue of IN Noosa Magazine hit the stands and INvited guests and clients devoured the latest offering from the IN Noosa team as well as the delicious array of canapes which showcased why Peppers Noosa Resort and Villas is one of the most popular function and conference destinations on the coast.
Asian Inspiration Event: New late night lounge bar opens on Hastings Street Buddha on Hastings opened its doors upstairs at Bay Village unveiling an Asian inspired fit-out by Noosa’s own award winning interior designer, Di Henshall, and a mouth-watering menu created by Chef Joo. It’ll be the first ever food focused late night lounge bar where first class hospitality and Asian-inspired flavours will be celebrated well into the evening with an emphasis on share plates and cocktails.
Send your event to hello@innoosamagazine.com.au
Want more? visit www.innoosamagazine.com.au for more social pics and the latest events. 7
Spring 2016
IN SPIRING
H
e’s the unassuming type. A builder by trade – pragmatic and a problem-solver. Some years ago the Double Island Point Clean Up launched from humble beginnings with just Craig, his wife Sammy and two other people turning up. Now held twice a year, it’s become a fun-packed three-day event that typically attracts between 250-300 people on each occasion, many of them families who pitch a tent for the duration. There is certainly toil, but there’s also time for participants to relax and enjoy their environment; surfing, fishing, live acoustic music, trivia sessions and prize giveaways. Craig says it’s this social aspect that gets people engaged and keeps them coming back. There’s no ignoring the fact however that the volunteers collect, sort and database approximately two tonnes of rubbish left by many of the visitors to beautiful Double Island Point.
From Little Things…
He’s a surfing devotee and one of the longest serving members of the Sunshine Coast branch of the Surfrider Foundation. A role that has been instrumental in building a multi-award winning event that promotes “positive activism” and turns everyday people into eco warriors. Carolyn Beaton meets the inspiring Craig Macintyre. The haul generally comprises a lot of plastic that is dangerous to marine life if left to drift. The group effort ensures it all ends up where it should have gone in the first instance – to our local refuse facilities. President of the local branch of the Surfrider Foundation since 2013, Craig sums up the purpose of the event neatly – “It’s surfers and beach lovers giving back to their playgrounds,” he says. In his case it’s a very generous form of giving, such is the mighty effort involved in planning and co-ordinating each outing that no sooner is one event held that he’s onto planning the next. There have been some notable highlights: the Double Island Point Clean Up was the recipient of the coveted Healthy Waterways “Keep It Clean” Award in 2015; and backed up with a Highly Commended award in 2016. Ultimately though, Craig would like the event not to be needed. The hope is that there will be an end to the “blatant disregard for the
beach” demonstrated by so many. Like a lot of other special places, Double Island Point is at times left poorer for its immense popularity. Yet he’s realistic enough to appreciate that sometimes lasting change happens by degrees. The Surfrider Foundation is also heavily involved in school education programs, promoting environmental awareness and it’s this investment in the next generation that Craig believes will ultimately reap the Foundation its big rewards. Craig is the embodiment of the Surfrider Foundation values and ethos: he’s dedicated to environmental stewardship, action-centred leadership and creating a legacy for those who will ultimately follow our footsteps in the sand. The Surfrider Foundation’s next Double Island Point Beach Clean Up Weekend is on 7/8/9 October. For further information or to register email cleanupdoubleisland@gmail.com
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
8
WWW.PADRECOFFEE.COM.AU
IN LOVE
DISCOVERING ROMANCE
Countless songs, films and books have been written on the subject. You might be a romantic at heart believing love is a many splendored thing or you might by a cynic like comedian Steve Martin who once quoted “Love is a promise delivered already broken!” Whatever your opinion, love is a mysterious force that we’re all obsessed with. John Caruso explores where and how to find love on the coast.
F
aye Murphy is a civil celebrant who’s been helping couples tie the knot for more than thirteen years: “I used to be a social worker who worked with victims of domestic violence," she said. "Unfortunately doing that kind of work meant that you met people who were often at the lowest points in their lives and after many years in that field I wanted to work in a happier environment." According to Faye a lot of couples she meets these days have met in their workplace or work environment. “School teachers tend to marry other school teachers, although I have seen interesting combinations where a solicitor and a concreter
IN Noosa Magazine
10
have come together and where tradies marry professional business women. “But I don’t believe in opposites attracting, I think that’s a myth! Couples come together through mutual interests like being active and loving the outdoors and doing things together,” explains Faye. Online dating site spokesperson, Marie-Claire Ducharme Sayers from eHarmony claims that there is a 55% to 45% female to male subscriber ratio on their site. “One in five single Aussies, about 22%, use an online dating service which makes online dating the second most popular way to look for love, slightly behind the more traditional approach
IN LOVE of meeting through friends. “We studied our member database and discovered that the average female is 34-and-a-half years old, 165cm tall and, more likely than not, a teacher, nurse or retail worker. “A typical male searching for love online is about 32 years of age, 179cm tall and also most likely to be a teacher,” MarieClaire explains. Young people don’t have a problem meeting other young people on the coast said Faye. “The older you get however, the more difficult it becomes. The older couples that I’ve married have more often than not met online and when I’ve spoken to them I feel pretty confident that they aren’t rushing into anything and that they were very well suited to each other,” she says.
looking for in a partner because there is no perfect person. Compromise is essential! “What I talk about during my ceremonies is that marriage is a give-and-take relationship; a partnership; a thing to be shared together. Keeping individuality, yet coming together as one,” she says. Friendship, compatibility and emotional support are the top three things that Australians value the most in a relationship, according to Marie-Claire from eHarmony. “The other secret ingredient to a long lasting loving relationship is patience - patience is massive,” claims Faye. “The best advice I can share with people who are new to Noosa is to join a group of likeminded individuals who share your interest. Become a volunteer, go out and get involved. There’s so much to do on the coast on or off the water and even if you don’t find that someone special then at least you’re building a life for yourself,” she says.
"There is no perfect person"
In Australia alone, eHarmony claims that the site has been responsible for 195,000 relationships, 25,000 marriages and 20,000 children! What kind of attitude is required when looking for love? “You need an open mind and you just have to go for it,” exclaims Faye. “Don’t make a list of the qualities that you’re
Is there a right age for love?
FAST FACTS Single Australians date 41 times a year, spending an average of $144.39 on each date and expecting casual dating to turn serious after just five encounters. And men still initiate and pay for dates. An intimate dinner (34%) and coffee (22%) rate as the two most popular style of dates, while a scenic walk (50%), movie (49%) and a trip to the beach (42%) are the preferred ‘cheap and cheerful’ options. When it comes to first date turn-offs: being rude to waiters, bartenders and cab drivers are the biggest deal breakers, followed by drug use and body odour (both 66%). The average cost of a wedding is $36,200. That’s a potential $920 million added to the Australian marriage economy!
“No, no, not at all! This year in April I married an 82-year-old.
Oldest member on eHarmony is 89 years of age.
“The trick is not to go out and look for love. Rather, let it tap you on the shoulder and surprise you,” says Faye.
Source: eHarmony Relationship Study
11
Spring 2016
IN TOWN
WHAT’S ON IN NOOSA AN EVENING WITH GROUCHO
(Majestic Theatre Pomona, Oct 1)
to assemble at Lions Park. The show is open to all cars of any age, with the Marque of 2016 being Ford. There will be a Shuttle Bus from Noosa Junction Bus Station to the Noosa Heads Lions Park throughout the day. www.noosacarclub.com.au
NOOSA SURF FILM FESTIVAL (Noosa J Theatre, Oct 6-8) This year’s festival will include four screenings, a Q&A with filmmakers, an art show, a launch event party and entertainment by local musicians to set the vibe. Following on from last year’s sold out event, submissions for the 2016 NSFF have come in from all over the world with a full program schedule now up on the NSFF website. www.noosasurffilmfestival.com.au Frank Ferrante is Groucho Marx
Groucho Marx is widely considered one of the best comedians of the modern era, known as a master of wit and talent. Frank Ferrante recreates a portrayal of the iconic Marx at the Majestic Theatre in Pomona this spring. Don’t miss this 90 minutes of hilarity and family fun in the heart of Pomona. www.themajestictheatre.com.au/an-eveningwith-groucho
Spring seems to be THE season for film festivals with the inaugural Noosa International Film Festival hitting the coast in November. Read all about that on page 15 of this issue!
SURFRIDER FOUNDATION DOUBLE ISLAND POINT BEACH CLEAN UP (Noosa North Shore & Double Island Point, Oct 7-9) Surfrider Foundation Double Island Point Beach Clean Up
Spring is filled with some amazing events. Help the environment, drool over classic cars, laugh out loud, check out a film or go for a run. There's something for everyone.
across the weekend. Come along and do something amazing for the environment. www.surfrider.org.au
EUMUNDI COUNTRY MUSIC FESTIVAL (Eumundi Showgrounds, Oct 15) The first festival of its kind is an all ages event filled with international and local country music, food and more. Georgia Fall, Hayley Jenson, Homegrown and Adam Brand are just a few of the talented musicians playing at the event. www.eumundicountrymusicfestival.com
COOROY MOUNTAIN SPRING FESTIVAL (Rotary Club of Cooroy, Oct 16) Hosting their 3rd Annual Spring Festival, the Rotary Club is back again raising much-needed funds for charities throughout the Sunshine Coast. This fun filled day includes mountain climbing, music, market stalls and helicopter flights over Cooroy. Entry $10. www.cooroyrotary.org.au
NOOSA TRIATHLON MULTI SPORTS FESTIVAL (Noosa, Oct 26-30)
NOOSA BEACH CLASSIC CAR SHOW (Noosa Heads Lions Park, Oct 2) Noosa Beach Classic Car Show. Photo by Jay Bowden of Photogenics Noosa Triathlon Multi Sports Festival
Hosting their 28th Annual Classic Car Show during the October long weekend, this event is not to be missed. The first Noosa Classic Car Show was held in 1988, with only 17 cars involved and this year over 200 are expected
IN Noosa Magazine
A weekend filled with fun, activities and activism with this event hosted by the Surfrider Foundation Sunshine Coast. The aim of this yearly trip is to preserve the beauty of the beaches that are impacted by litter and marine debris on a daily basis. Through the years the volunteers have consistently lifted two tonnes off the beach and dunes in every clean up. There'll be discussions regarding a sustainable future, rubbish, waste management and other pressing issues 12
With eight events to choose from, join Australia’s highest profile triathlon this spring; there'll be a run for everyone. Bring the kids along for the Superkidz 7-13 run; team up with your mates in a relay; or watch an array of national and international competitors showcase their determination and strength. This amazing annual event that started in 1983, is part of the Sunshine Coast’s sporting history and the event is now Noosa’s most prominent annual festival and largest triathlon event in Australia. www.ap.ironman.com
IN THE KNOW
IN THE KNOW
Chuckles and Boo Chuckles and Boo specialises in bespoke bohemian creations that are fabulously feminine and figure-flattering for ladies of all ages and styles! After a lot of success with her online store, owner and creator Nikki Davidson set up shop on Thomas Street where you can see her in action on the sewing machine on most days.
THE INSIDER INFORMATION ON THE CLEVER, THE QUIRKY AND THE COOL.
GEORGE BETTY
Nikki takes the time to choose the right design for each individual piece of vintage crochet lace and loves meeting customers and getting feedback on the handmade pieces. From custom-made garments such as whimsical wedding dresses, to beach cover ups, funky festival frocks and comfortable, timeless pieces that will stand the test of time.
Inspired by a passion for high-end fashion that is reasonably priced, George and Betty is a local online boutique based on timeless pieces, flattering shapes and quality textures. With a love for statement pieces a little out of the norm, George and Betty has not lost sight of the easy-towear, staple pieces needed in a woman’s wardrobe.
Handmade handbags designed by Nikki and a captivating selection of silver and turquoise Laramar Stone jewellery from the Caribbean provide the perfect accessories. Shop 3, Da’Vos Building, Thomas St, Noosaville www.chucklesandboo.com
Carrying a range of some of Australia’s leading fashion labels, including Stevie May; Bless’ed are the Meek; Atiana; Love Like Ours; and Romance Was Born, each piece is carefully chosen for its originality and quality. Shop online at georgexbetty.com or be inspired at @georgexbetty
GETAWAY PANTRY
Imagine a service where fresh quality food, wine and gift hampers complement special occasions like anniversaries, dates, proposals and birthdays, transforming them into unforgettable moments in time. Katrina from Getaway Pantry has worked in the hospitality industry for more than 20 years and she has a knack for turning the ordinary into extraordinary with a personalised service delivering gourmet and gift hampers with the freshest produce available, direct to your holiday accommodation, home or office. Arrive to an exquisite cheese / antipasto hamper with a chilled bottle of bubbles to start your holiday in style or have your room freshly stocked with everything you may need for the perfect stay. The hampers are delivered in eco-friendly packaging with the Sunshine Coast’s finest provisions sourced from local shop keepers and farmers with deliveries taking place from Mooloolaba to Noosa.
Let Katrina create a lasting impression with your next romantic getaway with a luxury Noosa picnic setting that includes a beautiful white teepee or choose from a selection of picnic settings. Take in an amazing Noosa Sunset or picnic lunch at one of Noosa’s many stunning locations. Organising and ordering your next indulgent escape is as simple as heading online to Katrina’s website where a fabulous selection of gift hampers, local gourmet provisions and luxury picnic settings await. Sit back, relax and let Getaway Pantry do all the running around, while you take time out with your family and loved ones. katrina@getawaypantry.com www.getawaypantry.com
13
Spring 2016
IN SPIRING
PEOPLE OF NOOSA
Noosa is home to people from all walks of life! Some travel from the other side of the world to discover their own place in the sun where they’re enriched and inspired. John Caruso meets an ex-Zimbabwean writer with a dream of making it big in film. explains. “Everyone was so helpful, including the staff at the national park.” Angel was the end result and although it didn’t make Tropfest’s final sixteen out of 750 submissions in 2014, his seven-minute labour of love will be part of the inaugural Noosa International Film Festival (NIFF) in November.
I
an Pugh often walks the Tanglewood Track in the Noosa National Park alone. It’s during these walks when this children’s book author and screenwriter fills his creative bucket. “My wife Lara and I, together with our son Sam, came to Australia five years ago because Lara’s parents were living in Brisbane. We’d holidayed in Noosa and loved it so we decided to settle here, buying a house in Cooroy,” explains Ian. There’s five children’s books and copywriting featured on his résumé however film has always been Ian’s passion and now there’s a number of exciting projects gaining momentum.
“Sydney-based Tropfest is the largest short film festival in the world and making a seven-minute short film motivated me to write and direct my own project a few years ago. So I storyboarded a hundred sketches and joined forces with local filmmaker, Anthony Park. “We shot some of it in restaurants and shops on Hastings Street and the rest of it in the national park around Hell’s Gate with a great local actress called Mary Eggleston,” Ian
IN Noosa Magazine
“Even though I wrote and directed Angel I don’t see myself as a director, I’m more of a writer. I like thinking up stories and writing screenplays and dialogue,” Ian says. Triggerfish Animation is one of South Africa’s top animation companies, having produced Khumba and Adventures in Zambezia.
"...we had a Hollywood screenwriting guru coach us for a week..." “They were looking for their next big movie idea so they put out a call for ideas and they received 1,400 entries and I managed to make the short list of 20,” says Ian. “That meant flying to Cape Town and joining the Triggerfish story lab where we had a Hollywood screenwriting guru come and coach us for a week and then we had to re-pitch our ideas to a panel, including a representative from Disney.” Ian’s re-worked idea didn’t make the final four, who ended up travelling to Hollywood, but his story is still being developed as part of the
14
Triggerfish talent pool. “I have Skype sessions with the people from Triggerfish Animation so I still have their ear, which is great. Their feedback is invaluable and my story is improving all the time. I’m hoping that in another six months they might say ok, we’re serious about turning your story into a movie.” The groundwork for another feature film is well underway with two producers (one South African and one Australian) working on a deal and funding applications being prepared, said Ian. “The screenplay for The Galloper is based on a famous story from Zimbabwe set in the 1890s about a battle on the banks of the Shangani River between the early white settlers and the Matabele. “One of the members of the Shangani Patrol was a 19-year-old Australian, Will Gooding, who found himself in the middle of the whole conflict and through him we could visualise the story from a neutral viewpoint,” says Ian. “Networking is crucial in the movie business and Screen Queensland is always running functions in Brisbane which I attend regularly,” he said. “I love the fact that I can live in a place like Noosa and still build connections in the film industry."
LIGHTS, CAMERA, ACTION
IN FORM
Ryder Country – starring Conrad Coleby
If you can’t make it to Cannes for all the excitement and glamour of an international film festival, John Caruso discovers a red carpet event closer to home that’ll have movie buffs and film makers dusting off their penguin suits.
T
o be honest there probably won’t be too many tuxedos or even suits and ties on display in November when the inaugural Noosa International Film Festival (NIFF) kicks off, however the anticipation is palpable and the event has already received significant attention from around the world.
“It’s not uncommon, let’s say, for a Belgium filmmaker to fly from the other side of the world, hitchhike to the festival location where his short film is being screened, stay in a hostel and then stand at the back of the cinema to see how his film is received,” explains NIFF curator Arnold Kopff. “As a short film maker, you want to see your film shown in public.” Although Arnold successfully ran his own software engineering business for more than 35 years, film has always been his passion. “A hobby involving film is like the Swiss Army Knife of interests because there are so many facets of film that you can study,” explains Arnold. “My interest was in making films and not necessarily in watching film. I was interested in the architecture of a film and the way that they were constructed, especially in the way that stories were told. “Film is not literature simply transcribed to screen. Film is a completely different organism!” The job of NIFF curator involves being
charged with formulating the program which includes the screening of seven new release films across the weekend of the festival. “I’m not looking for Captain America or Batman V Superman or shlock like that,” he says. “The festival will feature what some people might call art-house films. Scandinavian, European, Spanish; some serious, some less serious and some completely frivolous.” Ryder Country, one of those seven new releases, is the story of a secret expedition in the unforgiving Australian outback where a team of researchers are about to unlock the keys to the future of all humanity. Filmed locally and starring Conrad Coleby, Rowena Wallace and Lara Cox, the film is produced by Sunshine Coast local Andrew Dudek. “This is a historic and exciting time for film lovers and makers. Our region is a movie maker's paradise, boasting almost every type of conceivable diversity and location under the sun,” Andrew said. A team of thirteen film curators under Arnold Kopff’s guidance also selected 141 short films from more than 217 submissions from 31 countries for this year’s inaugural Noosa International Film Festival. “Those official selections are then the ones that a panel of six judges evaluate on about ten different creative levels,” explains
15
Arnold Kopf: NIFF Festival Curator
Andrew Dudek
Arnold. “Most people enter a short film competition because that’s how you get on in the world of film making and TV. If you get an official selection, the festival will send you a laurel branch graphic that you can include on all promotional collateral for your film and that establishes the credibility of your film and that’s how you build your CV."
According to Arnold there are roughly 3,500 short film competitions happening in the world at any given time, so any attention that a short film maker’s project receives is crucial when it comes to attracting an audience.
ACTION! The inaugural Noosa International Film Festival runs from 3 – 6 November 2016 in venues throughout Noosa, Eumundi, Cooroy and Pomona. It will include more than 75 official selection short films featured over 19 screenings; seven world cinema titles; Silent Classic film; Filmmaking Masterclasses; Filmmaker Q&A; and a Gala Opening night. For screen times, venues and tickets visit www.niff.com.au WIN A DOUBLE PASS! To WIN a double pass to see Ryder Country, like and share our Facebook post about the movie to go in the draw. Entries close 20 October 2016.
Spring 2016
IN HEAVEN
BYRON BLISS When you already live in paradise, it’s hard to justify holidaying on someone else’s sand and surf. Deb Caruso discovers a haven where luxury meets laid-back and every moment will leave you in your element.
T
here’s always been a connection between Noosa and Byron Bay – both have superb beaches backed by a stunning hinterland; a strong and loyal love of the environment; a sustainable approach to development and are desirable destinations for tourists. Elements of Byron, which opened in February this year, combines all of these ingredients and more in a fifty-acre beachfront masterpiece that benefits from almost six years of planning, design and development.
This is a place for those who like things to be perfect, yet not pretentious; where attentive service is more friendly than formal; and accommodation is luxurious, yet authentic and at home with nature. Time can be wasted or well-spent amongst rustic tree swings and hammocks or in a luxury poolside bure, overwater swing or party
cabana; chillaxing with a cocktail or relaxing at the beachfront Beach Club; indulging in spa treatments; or partaking in much-needed rest and relaxation simply listening to the waves and the calls of nature from your own eco-cabin. Around every corner a new element is unearthed that you mentally add to the list to revisit either this trip or the next. The resort is like that, it immediately feels like a home-away-fromhome; yet at the same time, an adventure of discovery – to be savoured and enjoyed. The resort inspires you to slow down, look around and find the luxury of simplicity; to recalibrate and refocus on what is important. Everywhere you look there are small surprises – a swing under a leafy tree; feature lighting around the paths at night; sculptures that capture and reflect the natural environment; interpretative signs about the flora and fauna – bringing you closer again to the feeling that you are a positive contributor, rather than an intruder, to the natural environment. The passion and respect for the site by owners Brian and Peggy Flannery is obvious in the attention to detail. Peggy held tight reins during the planning process to ensure that nature, not buildings, was the dominant experience, citing Mother Nature as the project’s Creative Director. The design by Shane Thompson Architects pays homage to the resort landscape, which encompasses littoral rainforest and natural lakes and ponds supporting a diverse array of wildlife. The “nature-first” approach led to the installation of more than 65,000 new native trees and plants and single storey spaces showcasing the nature that surrounds them. Interior designer Rowena Cornwell from Coop Creative achieved her agenda of delivering a sense of wonderment and ensuring that while the overall experience was relaxing, with a good dash of excitement and magic thrown in. The cabins are compact and minimal yet spacious and luxurious with the free-standing bath and raindrop shower as hard to resist as
IN Noosa Magazine
16
the custom-made king-size beds and sun-soaked balconies. The technology in the rooms is state-of-the-art with an in-room tablet; high speed WIFI; Bose audio system; in-room movies and entertainment; and dual-function air conditioning. Not that you need the latter with the clever design and orientation of the villas maintaining a comfortable inside temperature that is easily adjusted by opening a louvre here or there. Elements of Byron boasts 94 villas (a further 96 will be built in Stage 2), each abutting ocean, rainforest, lagoon or pond; an 850,000 litre infinity lagoon pool with bespoke fire pit, private cabanas and day beds overhanging the water; the light filled Osprey Spa with five therapy suites opening to private garden courtyards; and a plethora of dining options. On Belongil Beach guests can relax in the private Beach Club with views to Cape Byron
IN HEAVEN relaxed revellers at meal times tell a different story. Exclusivity with inclusiveness – a hard feat to manage but with the right elements, anything is possible.
Lighthouse and out to Julian Rocks. The Club also offers a range of activities which celebrate the elements including kayaking, surfing, beach volleyball and horse riding. Join the First Light club for sunrise yoga with one of the Elements Angels and don’t miss Fire Pit Fridays featuring complimentary canapes – perfect with one of the bespoke cocktails as the sun sets over the pool and the beach beyond.
Elements of Byron’s story is just beginning with the owners planning to provide a rail link from the resort into town using the existing rail tracks and heritage train; expanding on Elements Aviation which offers chartered helicopter rides for purpose or pleasure; and doubling the accommodation capacity. spending the first few weeks meeting local producers and establishing supply lines to ensure the freshest, local ingredients. This up-front effort shows in the simple yet delicious soul food that pays homage to the surrounding region.
Complementing the leisure facilities is the regions’ largest conference and event venue with the resort already playing host to the Fashion Festival, Byron Bay International Film Festival, the Byron Bay Writer's Festival and a number of whole-ofresort buyouts for prestige launches . Elements of Byron has all of the ingredients for an experience that refreshes, recharges and re-energises the soul.
“Around every corner a new element is unearthed…”
Executive Chef at Elements of Byron, Justin Dingle-Garciyya has earned his stripes in various 'hatted' restaurants, spending the last sixteen years working across the globe in luxury brand hotels in London, New York, India and Sri Lanka where he generated a strong following with his own cooking show Healthy Kitchen on CNN. He’s cooked for the Royals as well as musical royalty and he knows his stuff. Upon taking the role, he fully immersed himself in the local scene
Graze restaurant offers all-day dining with an emphasis on shared experiences with spectacular food showcasing the freshest local ingredients; Drift Bar and the Barefoot Bar and Kiosk offer a more casual option; or for a special occasion, try the private dining room. Like the food, the staff are real and authentic – sourced locally with little or no prior hospitality experience; you can feel the gratitude in their warm smiles and friendly attitude. Many people wouldn’t book a beach holiday in winter but Elements of Byron proves to be the perfect venue year-round, and while at times you felt you had the resort to yourself, cars parked outside each villa and the tables full of
17
EXPERIENCE THE ELEMENTS READER OFFER Elements of Byron offers IN Noosa Magazine readers 15% off accommodation! Simply enter the promotional code INNOOSA to display the discounted rates at www.elementsofbyron.com.au; or call the resort on (02) 6639 1500. Offer valid for any stay dates and bookable until 31/12/16.
Spring 2016
IN THE KITCHEN
food bites
FIRED UP
New kids on the block:
It’s been a busy few weeks in the Noosa foodie scene with lots of new kids on the chopping block! Bordertown BBQ and Taqueria has arrived on Gympie Tce so fans of their American style grill can enjoy a margherita (or four) on the Acapulco Deck overlooking the Noosa River. Padre Coffee and craft beers, including tipples from Brouhaha Brewery are amongst the drinking delights from morning to night; and the menu packs a flavoursome punch from breakfast waffles to ribs, burgers, briskets, tacos and so much more!
CHOW TIME! Dumplings to die for are the staple offering at Mr Chow, Noosa Junction’s latest food offering. But it’s not all about the dumplings with a good range of Bahn Mi rolls; Asian Tacos; buns;
IN Noosa Magazine
WHAT’S COOKING AND WHO’S HOT
salads; popcorn chicken and so on! Don’t miss the 10am-3.30pm weekend Yum Cha and keep your eye out for when the Friday Nite Bites are on offer with $5 dumplings.
FRIENDLY FARE
BRAVO BUDDHA Now and zen a new bar comes along that refines an evening out. Noosa’s newest hotspot Buddha on Hastings with its Asian-inspired fitout created by Noosa’s own award-winning Di Henshall and a mouthwatering new menu created by Chef Joo, formally of Embassy XO; has struck a chord with locals thirsty for a vibrant and classy place to drink, dine and lounge. The food-focused, late night lounge will be open for lunch from Wednesday to Sunday; and seven nights a week for dinner, with an emphasis on share plates and plenty of Asian-inspired cocktails.
Another new kid on the block is The Terrace Noosa which is filling the gap left on Thomas Street when Mad Megs relocated around the corner next to Little Humid. This dog-friendly internet café offers a delicious range of breakfast and lunch dishes from 6.30am to 3pm daily.
BEACHY VIBE Peregian Beach Hotel has really taken on a vibrant, relaxed and funky beach vibe thanks to the hands-on management of Sam McGrath and Kylie Plunkett. Not only is the interior fresh and light but the menu is being overhauled by new Head Chef Matt Holt, who was in charge of the kitchen at Café Le Monde for ten years. He will bring his tradeark approach to creating simple, fresh dishes with an Asian twist. If the food we “had to" sample for our wine lunch is any indication, then you are in for a treat!
DON’T MISS
18
POSITIVE ALTITUDE Much-loved chef Matt Golinksi is preparing to open the first “Matt Golinski-inspired” restaurant at the new Altitude on Montville resort. Every element of the 80-seat restaurant has been overseen by Matt so will feature his trademark commitment to using seasonal, fresh and local ingredients. Scheduled to open later this month, Matt is looking for staff to join his team. Message us on our facebook page if interested.
MASTERCHEF POP UP
DRINK AND TINKER If you prefer to dine, drink and tinker with a two-wheeled side serving, Moto in the Noosa Junction has the answer. With custom bikes, craft beer, food and coffee from 6.30am to 10pm Tuesday to Sunday; it offers something for everyone. Local craft beers and a focus on only the very best gin and rum make for an interesting and delightful journey of discovery.
with matching wines and a fashion parade all for just $68. Friday 14 October from 12 noon. Bookings Essential on 5448 3111.
IN Noosa Magazine is proud to be partnering with the Peregian Beach Hotel for its Spring Wine Lunch which promises to be a fun foray into food, fashion and fabulous Tasmanian wines! Four courses
Masterchef 2016 runner-up Matt Sinclair served up a two-night treat to fans at Wood Fire Grill alongside mate and Head Chef Jeremiah Jones. The former coffee roaster from Little Cove Coffee credits Jeremiah and General Manager David Juoy with encouraging him to go on the show. He recently launched his pop-up food stand Ten Piece Cutlery at Brisbane’s Eat Street.
IN THE KITCHEN
SLOW AND SMOKEY The new owners of much-loved Bohemian Bungalow in Eumundi, Ned and Selda Nolan, have wasted no time putting their stamp on the funky venue. Ned has been meeting local producers to source the freshest ingredients as well as cooking alongside head Chef Dave Mackintosh. The installation of a smoker and the first Smokey Sunday Session was a huge hit and the creative and delicious use of camel milk from Beerwah’s Qcamel in coffees, cakes and desserts are surprisingly great - particularly the panna cotta!
IMPERIAL HOTEL Also in Eumundi, Imperial Hotel Functions Manager Jack McKenzie (ex Trios on the River) and Head Chef Andrew Strange are playing an active role in the hotel's transformation since new owners took over a few months ago. They have some exciting things planned for the menu and how to best utilise the various on-site venues. Watch this space!
FESTIVAL OPERATORS Tourism Noosa has granted creative services and events
business Under One Roof the licence to operate the Noosa Food & Wine Festival from 18–21 May 2017. With experience across national and international festivals including Melbourne Food & Wine Festival, Grampians Grape Escape and Flavour Exchange Victoria, Under One Roof will secure partnerships for hosting chefs, creating events and providing a Festival hub to ensure a sustainable future for the event, which will expand in 2017 to four days.
Coast and include: Barambah Organics; Woombye Cheese Company; Cooloola Berries; The Lime Caviar Company; Bendele Farm Organic Poultry; and Peachester Farm. Cedar Street Cheeserie received two state awards.Well done!
A SMART ROAST
Cooloola Berries
It’s been a busy time for Padre Coffee Noosa after launching into the Noosa marketplace and partnering with, training and mentoring local restaurants and cafes to serve up their world-class brew. The team’s other arm of the business has also been taking off with Roastiq.com.au flying in baristas from around Australia to learn more about how to create the perfect brew using their all-in-one roasting tool. Intrigued? Visit www.roast1q.com.au to find out more.
BEST ON FIELD! The delicious. Magazine’s Produce Awards saw a new approach with the country’s top chefs and restaurateurs nominating the passionate producers they work closely with in the Earth, Dairy, Paddock and Sea categories. Congratulations to the Queensland winners who are based on or near the Sunshine
HAT’S ON! Congrats to the local restaurants making the cut for The Good Food Guide 2017: two hats were retained by Montville's The Long Apron and Noosa’s Wasabi Restaurant & Bar; one hat went to Locale; Noosa Waterfront & Bar; Ricky’s River Bar & Restaurant; and Spirit House, Yandina with other local restaurants to be included in the Guide including Bistro C; Embassy XO; Noosa Beach House; Noosa Boathouse; Pitchfork; Rock Salt; Sails; Season; Thomas Corner Eatery; Whisky Boy; and Wood Fire Grill. Note: Page 19 of the winter edition had incorrectly captioned the picture of William Wallace from Spicers Balfour as Daniel Jarrett from Spicers Tamarind Retreat. Sorry about that lads!
19
WASABI COOKING SCHOOL Never one to rest on her laurels – or her hats – Wasabi Restaurant & Bar owner Danielle Gjestland has recently launched Ibento Boutique Event Space and The Cooking School Noosa with a wide range of classes hosted by chefs from Wasabi and around the country. Also in the works is a product range featuring produce from Honeysuckle Hill, the kitchen garden in Pomona; with ingredients hand crafted in the Wasabi kitchen and specialist products exclusively imported from Japanese artisanal suppliers. Long time Head Chef Zeb Gilbert was recently made a partner in the business and Executive Chef across all venues.
VIVA LA FRANCE
The French Patisserie class at The Cooking School Noosa with Master Patissier Eric Pernoud from Maison De Provence in Cooroy has already sold out! But never fear, there are more planned in the coming months. If you really fall in love with the French-style of cooking, why not make an offer to buy Eric and
Francoise’s bustling café restaurant which the couple have decided to sell in pursuit of a simpler life with their two adult children and eight-year-old triplets! I’m sure there will be a revolt when they leave!
THREE’S A CHARM Miss Moneypenny’s has again been nominated for Regional Bar of the Year for the 3rd year running – that’s every year since it opened AND WON in 2014! Madeleine White is also in the running for Rookie of the Year.
COASTAL COOL
Peter Kuruvita will share the fresh flavours of local produce in a new six-part series on SBS called Coastal Kitchen. He will meet with passionate local food producers from the Glasshouse Mountains to Gympie before heading back to the Noosa Beach House kitchen to create dishes using the rich bounty of ingredients he discovers.
DON’T MISS!
PADSTOWS FIRST BIRTHDAY Celebrate Padstows first birthday with Emma, Grant and the team on Friday 18 November from 2-5pm with live music from Christian Patey and great beer, cocktail and tapas specials. Book on 5447 5413.
Spring 2016
spring sensations
IN SEASON
It would seem that radishes, like kale, have finally shed their “daggy” image and are being embraced by chefs in restaurants all over the country. Their refreshing crunch, peppery bite and pretty appearance when sliced thinly into discs makes them a popular addition to salads and as a garnish for seafood and chicken dishes. Small breakfast radishes are delicious dipped in soft butter and sprinkled with sea salt. Long, white Japanese radishes called daikon make the perfect accompaniment when shredded and served with thinly sliced freshly caught raw fish. Radishes can be grown from seed; they’re fast-growing and relatively pest resistant.
RADISHES
Radishes go with: seafood, butter, cheese, grains, salad leaves, vinegar, lemon, onions
One ingredient I refuse to skimp on is good quality Australian garlic. I preach to anyone who’ll listen to throw out their pre-crushed, jarred garlic, as I consider it to be a crime against food. Likewise I can’t bear to use the bleached white Chinese garlic which features in every supermarket's vege section. I’d rather pay five times the price for garlic that has beautiful flavour and still contains all of its incredibly powerful health giving properties. When spring hits, you’ll see vibrant bunches of purple garlic hitting the shelves at farmer's markets, along with its cousin, the large Russian or elephant garlic, which incidentally is a type of leek rather than true garlic. I love roasting the cloves whole in their skins and squeezing them out onto grilled sourdough bread.
GARLIC
Garlic goes with: meat, fish, chicken, vegetables, curd cheeses, pasta, rice, mushrooms, olive oil, tomatoes
Join Australia’s largest Slow Food group from $30*
– MONTHLY BREAKFASTS – Meet local producers and find out more about the Slow Food philosophy
29 SEPTEMBER Craig Hubbard Shambhala Farm
27 OCTOBER The Terra Madre, Italy experience with Cooloola Berries, Kin Kin General Store and Buchi Kombucha
24 NOVEMBER Ivan Jensen Unreel Seafood
$29 members; $34 guests. Incl buffet breakfast. 8am, Peppers Noosa Resort & Villas.
– OTHER EVENTS – TERRA MADRE DAY 11 December, 12 noon Join in the international Terra Madre “Mother Earth” celebration with a locally-grown and produced lunch at Melsted Park. Follow us on Facebook or join Slow Food Noosa to find out more. FUNDRAISING UPDATE Our fundraising supported local school kitchen gardens; horticultural therapy at Carramar; the Noosa Community Garden; and to send delegates and local products to Terra Madre Salone del Gusto (the world’s largest fair food fair!) in Italy this September. Thank you to everyone who has been part of the FUNdraising!
BRE AK FAST - L UN CH - DINN ER
Make new friends / celebrate local produce / meet local chefs info@slowfoodnoosa.com | www.slowfoodnoosa.com
7 DAYS - 3442 4242 253 GY MPIE TCE, NOOSAVILLE
IN Noosa Magazine
*$30 for under 35 years
20
IN SEASON
Matt Golinski shares his favourite foods that herald the new season.
CAPE GOOSEBERRIES
I grew up snacking on these sweet-sour, bright yellow berries, breaking them out of their paper lantern skins and gorging myself like they were lollies. That’s how I still prefer to enjoy them, fresh from the bush, without tampering with them however they do also make great puddings and jellies, their slight acidity creating a good contrast to sweet bases. The season is short, and you’ll rarely see them in the supermarket, they tend to be something you’ll see at the farmer's market. The plants are easy to find in nurseries and I always have one or two growing in my garden so I can relive my childhood each spring. Cape Gooseberries go with: cream, sugar and honey, spices, pastry, puddings, ice cream Check out Matt talking about Cape Gooseberries on our channel
The queen of the citrus world, ruby grapefruit are much sweeter than the standard yellow variety, so they are often juiced as a breakfast drink or used in cocktails, taking advantage of their lovely bright pink hue and balance of sugar and acidity. They make delicious sorbets and granitas, add flair to citrus-based desserts and complement seafood and other savoury dishes perfectly. One of my all time favourite salads is ruby grapefruit segments tossed with prawns, avocado, shaved fennel and rocket, dressed with good quality vinegar and olive oil.
RUBY GRAPEFRUIT
Ruby Grapefruit goes with: crab and prawns, yoghurt, avocado, fennel, chicken, spirits/liqueurs, ice cream
ORGANIC
EVERYTHING STORE SHOP SUSTAINABLY
Organic, vegan, gluten free, preservative free options Stocking almost 7,000 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 21
(07) 5442 4973
www.organika.com.au Spring 2016
IN THE KITCHEN
Spring Simplicity CONFIT RUSSIAN GARLIC, GOATS CURD AND GRILLED SOURDOUGH
SPANISH MACKEREL CEVICHE WITH RUBY GRAPEFRUIT, RADISH AND VERJUS
SERVES 4 AS AN ENTRÉE
SERVES 4
Ingredients: • • • •
Ingredients: • • • •
8 cloves Russian garlic 00ml olive oil 2 1 bay leaf 2 sprigs rosemary
8 peppercorns 00gm goats curd 1 8 slices sourdough baguette 1tsp picked thyme leaves
• 400gm Spanish mackerel fillets, skin removed and sliced thinly across the grain • 1 golden shallot, finely sliced • 1 ruby grapefruit, segmented, excess juice reserved • 4 red radishes, washed and finely sliced into rounds
Method: Place the garlic cloves in a small ovenproof dish and cover with the olive oil.
• ½ cup mixed fresh herbs • 80ml verjus • 30ml red wine vinegar • 2 tsp castor sugar • ½ tsp sea salt • 50ml extra virgin olive oil • salt and pepper
Add the bay leaf, rosemary and peppercorns and cover with foil.
Method:
Bake at 180°C for 30 – 40min or until the garlic is very soft and golden.
Whisk together the verjus, vinegar, sugar, salt and the grapefruit juice until the sugar and salt are dissolved. Add the sliced shallot and leave to stand for five minutes.
Allow to cool down in the oil.
Five minutes before serving, add the mackerel to the verjus mixture and gently mix it through. Allow to “cook” in the liquid for a few minutes, then drain.
Brush the sourdough slices with the olive oil from the garlic and grill lightly on both sides. Serve the garlic cloves warm with a spoonful of the goats curd and the warm sourdough toast.
Lay the slices of mackerel flat on a serving platter, and add the rounds of radish, grapefruit segments and herbs. Drizzle with a little of the verjus mixture and the olive oil, and season with salt and cracked black pepper.
Drizzle with more oil and sprinkle with thyme leaves.
SERVE WITH
2015 West Cape Howe Riesling, Mount Barker, WA $22
22
2015 Freycinet Riesling, East Coast, TAS $33
PRETENTIOUS
2013 Pascal Jolivet Pouilly Fume, Loire Valley, FR $50
PERFECT
PRETENDER
2015 Fromm Sauvignon Blanc, Marlborough, NZ $37
PRETENTIOUS
IN Noosa Magazine
PERFECT
PRETENDER 2015 Deviation Road Sauvignon Blanc, Adelaide Hills, SA $24
SERVE WITH
2015 Jim Barry ‘The Florita’ Riesling, Clare Valley, SA $55
IN THE KITCHEN
Matt Golinski shares these simple and sensational spring dishes using his favourite seasonal ingredients.
CAPE GOOSEBERRY TART TATIN WITH LAVENDER ICE CREAM SERVES 4
CONFIT RUSSIAN GARLIC, GOATS CURD AND GRILLED SOURDOUGH
Ingredients: • • • • •
300gm cape gooseberries 200gm castor sugar 50gm butter 50ml lemon juice ½ vanilla bean
•4 x 15cm discs puff pastry •2 00ml good quality vanilla ice cream • ½ tsp fresh lavender flowers, finely chopped
Method: In a small saucepan cook the sugar, butter, lemon juice and vanilla bean until caramelized. Divide even amounts of the toffee mixture between four small blini pans or small shallow baking dishes about 10cm in diameter. Place the gooseberries in a single layer over the toffee and cover with puff pastry, tucking in the edges to seal. Bake at 180°C for 30 minutes. Allow the tarts to cool slightly before inverting them onto four serving plates. Mix the lavender through the ice cream.
SPANISH MACKEREL CEVICHE WITH RUBY GRAPEFRUIT, RADISH AND VERJUS
Serve the tarts warm with a generous serve of the ice cream and dust with icing sugar to serve. Visit our YouTube page for a video of Matt sharing more insights into Cape Gooseberries.
SERVE WITH
2012 Heggies Botrytis Riesling, Eden Valley, SA $33
PRETENTIOUS
PERFECT
PRETENDER 2014 Vasse Felix Cane Cut Semillon, Margaret River, WA $27
2009 Balthasar Ress Hattenheim Nussbrunner Riesling Auslese, Rheingau, GER $88
CAPE GOOSEBERRY TART TATIN WITH LAVENDER ICE CREAM 23
Spring 2016
IN YOUR BACKYARD
good neighbours
A world-class resort sits perched above one of Noosa’s most-recognised leisure and dining destinations yet most locals have never set foot inside. Deb Caruso shares her reasons why you should meet your neighbours.
J
ust 500 metres off Hastings Street sits the environmentally sustainable, five-star Peppers Noosa Resort & Villas. Most locals don’t even know it is there as it blends into the landscape and seems too world-class, too good to be open to just anyone. But it is, and the resort operators want Noosa locals to know it is available, accessible and as welcoming to its neighbours as it is to the thousands of tourists that choose to holiday or conference there throughout the year.
Since opening in 2010, the resort has had a commitment to blending in, and supporting, the natural environment. While the resort is large with 197 luxurious suites, villas and penthouses; its environmental impact is small with numerous design and landscaping awards recognising some of the eco-friendly features including rainwater harvesting systems; sustainable building design and materials; gas and solar powered hot water systems; gas heated pools; and energy efficient in-room facilities. All glass waste is processed on site and redistributed through the grounds; suppliers are
required to take any waste away with them and staff regularly participate in eco initiatives, such as Clean Up Australia Day. The venue is as flexible as it is fantastic. From intimate meeting rooms to an 89-seat theatrette and myriad rooms for meetings, conferences and private functions up to 1000 people. The captivating atmosphere of rainforest canopies, ocean breezes and stunning bay views are only equalled by the superb selection of indoor and outdoor venues. Wedding and Conference & Event Coordinators are on-hand to assist and catering is something else with Executive Chef Andreas Nielsen ensuring every morsel has your guests raving. The venue was chosen for the launch of our winter 2016 edition of IN Noosa Magazine and we took advantage of one of the conference rooms to hold a social media workshop with our clients before getting down to the serious business of getting our hands on the latest copy of the magazine whilst enjoying the good food and drinks around the newly-refurbished bar and restaurant area.
The stunning and functional island bar and Terrace Lounge show some of the recent renovations that have been completed since Mantra Group took over operations in July last year, rebranding as Peppers Noosa Resort & Villas and stepping up the focus on ensuring the restaurant and bar area was more functional, friendly and food-centric. Andreas’ approach to food is inspired by his Danish heritage and strongly focused on using the freshest seasonal produce paired with the best local meat producers. “Every chef says that but I think it is very important,” he said. “It means so much to reduce your carbon footprint, support the local community, get the produce as close to you as
NEW EXTENDED DINING AREA
IN Noosa Magazine
24
IN YOUR BACKYARD you can so that it is the freshest it can be. You don’t need to do too much to it to make it outstanding – keep it as simple as possible, that’s my philosophy.” He cites Bendele Farm Duck, Moya Valley Chicken; Cooloola Berries; Noosa Red Tomatoes; Noosa Fish Providores;
accommodate special requests and dietary requirements. The lunch menu keeps it simple with a range of options from snacks and salads; to pizza and gourmet burgers with a decent number of hearty meals to satiate even the hungriest tummies.
sauce, slaw and shoestring fries. His signature whole baby barramundi with bonito soy, sesame and chilli oil and coriander, which was created when he was at the award-winning Jellyfish Restaurant in Brisbane, is a must-try. “I like to use quality ingredients to keep it simple and fresh, like the pickled Bowen whiting with rye bread, rosemary and curry salad; it’s a heritage dish from my mum who was also a chef,” he said. “Spring is about light and fresh flavours and using whatever is in season.” The venue reflects the menu with its abundant natural light, stunning views and the surrounding trees and living walls providing a feeling of being at one with nature.
Queensland’s only RSPCA-approved pork from Goondiwindi’s Gooralie Free Range Pork; and Tajima Wagyu from Gympie with a marble score of six; as key producers that feature regularly on the menu. View Restaurant offers all day dining starting with a sumptuous buffet breakfast including fresh fruit, cheeses, cereals, eggs, bacon, mushrooms, omelettes made-to-order and coffee and tea from 7am to 11am. After that, the all-day dining kicks in with a bar snack menu, lunch menu and dinner menu with last orders taken at 9pm. There are plenty of options for gluten free, dairy free and vegetarian with the flexibility to
Dinner is an extension on lunch but raises the bar with more upmarket offerings designed for sharing. Customers can try more of the menu by ordering the smaller taste plates or create a feast with the option of larger share plates. While Andreas is still creating his spring menu, you can expect to see some favourites remaining on offer including: Sake and mirin Gooralie pork belly crispy fried with curried watermelon, lime; Fire roasted golden shallots, grilled leek and soft Gympie free range egg; Spiced watermelon soup, pickled rind, micro coriander; Beer and bourbon-soaked flame grilled whole Moya Valley chicken; and 700g twice cooked pork ribs, sticky house-made BBQ
It is a large space and the advantage is in its size with few places in Noosa where you can relax in the Terrace Lounge enjoying the vibe of a world-class resort; have a refreshing drink and light snack in the ample bar area; or sit down for a relaxed fine dining experience. If you haven’t popped in to visit your neighbour yet, happy hour is on everyday from 4.30pm with $5 drinks and live music on Fridays and Saturdays; all day dining caters to your needs; free WIFI allows you to stay connected to the outside world while feeling like you are a world away; and event planners can help make your celebration special. Book your seat for the Melbourne Cup Lunch at $85 per person, including a three hour drinks package with extended Happy Hour from 3pm and don’t forget to get in early to book your table for the famous Christmas Day luncheon.
DINE PEPPERS STYLE Breakfast, Lunch & Dinner COMING SOON... MELBOURNE CUP Food & Beverage Package $85pp
LOCALS OFFER
CHRISTMAS DAY LUNCH Seafood Smorgasbord $175
Enjoy a FREE Dessert with main course*
Book by 30 September and receive a 10% discount.
*Valid for dinner bookings until Feb 2017. Not available in conjunction with any other offer. Please quote “INNoosa Dessert” when booking. Conditions apply. Subject to availability.
PEPPERS NOOSA RESORT & VILLAS | 33A Viewland Drive, Noosa Heads QLD 4567 Australia Phone: +61 7 5455 2200 | Email: noosa.events@peppers.com.au | Visit: peppers.com.au/noosa
25
Spring 2016
IN DULGE
Lunch like a rockstar!
IN Noosa Magazine’s intimate winter wine lunch by the stunning Noosa River on a clear winter’s day showcased how Squires Loft have established a reputation around the world as “the steak specialists” for the past twenty years. The full and flavoursome food was expertly matched with Shiraz in all its permutations by Laine Kerrison from Naked Bunch Wines.
A
stunning 2010 sparkling “Allegro” Syrah Rose from Victoria’s biodynamic Castagna vineyard tickled the tastebuds and provided the perfect introduction to the surprising Shiraz showcase. Expertly paired with a cold meat platter featuring the best local and South African delicacies acknowledging Squires Loft’s South African origin, the scene was set for a meaty meander full of flavoursome surprises. Entrée was a teasing taster of some of the more popular items from the menu including Squire’s Loft famous pork ribs, Boerewors sausage and chargrilled prawns that proved that these guys know how to operate a grill! The accompanying garlic feta mushrooms were a taste sensation - as was the Castagna Syrah Rose – this time a 2014 drop that was both delicious and serious.
The carnivore’s carnival continued with the star of the feast, the signature eye fillet – a premium Cape Grim cut expertly cooked on the grill to each guest’s individual liking and basted with Squire’s Loft special proprietary sauce. The pouring of Tommy Ruff’s “Romanee Tuff” Syrah 2014 from magnums added extra theatre and a ‘rock star’ element to the event. The last word was left to Tommy Ruff’s “Poolside” 2016 Syrah which was as surprising as it was drinkable – from its light pink blush to the flavour sensations that were expertly accentuated with the cheese platter accompaniment.
Mixed platter featuring Squire’s Loft famous pork ribs; Boerewors sausage; and chargrilled prawns.
As Laine said: “These are all exceptional wines and a fun topic of conversation to involve guests in - and pouring from a magnum is very rock star!”
DAILY SUNSET COCKTAIL SPECIALS 269 GYMPIE TERRACE, NOOSAVILLE MIDDAY TILL 11PM
E squiresloftnoosa@gmail.com | P 07 5447 1009 | www.squiresloft.com.au IN Noosa Magazine
26
IN DULGE 200gm Eye Fillet basted with Squire’s Loft special sauce; baked potato and mushroom sauce
STARTER Cold meat platter featuring South African delicacies and hot Salami from the Noosa Farmer’s Market. Castagna “Allegro” Sparkling Syrah Rose 2010
ENTRÉE Mixed platter featuring Squires Loft's famous pork ribs; Boerewors sausage; chargrilled prawns and garlic feta mushrooms
SPRING WINE LUNCH
FOOD, WINE & FASHION Enjoy four courses with matching Tasmania wines and a fabulous fashion parade in the fresh, funky and laidback beachy vibe of the Peregian Beach Hotel.
Friday 10 October, 12pm $68 per person PEREGIAN BEACH HOTEL
Fabulous garlic feta mushrooms Tag yourself and your friends at our events using #innoosa @in_noosa_mag
/InNoosaMagazine
@InNoosaMag
Want more? Visit www.innoosamagazine.com.au for more happy snaps and full details of our next event!
David Low Way, Peregian Beach Bookings Essential: 5448 3111 Preview the menu at www.innoosamagazine.com.au
Castagna “Allegro” Syrah Rose 2014
MAIN COURSE 200gm Eye Fillet basted with Squires Loft's special sauce; baked potato and mushroom sauce “Romanee Tuff” by Tommy Ruff Syrah 2014 (poured from magnums!!)
TO FINISH Cheese platter featuring camembert, vintage cheddar and blue with dried fruit, quince paste and crackers “Poolside” by Tommy Ruff Syrah 2016
Wednesday through to Sunday | 12:00pm – Late Monday and Tuesday | 5:00pm – Late
UPPER BAY VILLAGE // 4/18 HASTINGS STREET, NOOSA HEADS PHONE 07 5474 9628 // BUDDAHONHASTINGS.COM.AU
27
Spring 2016
IN THE RACE
OFF & RACING Every year Melbourne Cup is billed as the ‘race that stops the nation’ – we know it is as much about the food and the venue as it is about the frocks. Oh, and the horses! If you can’t get your backside trackside, we’ve rounded up our pick of what’s on offer locally. Call it our foodie form guide if you will!
Includes: Three course shared luncheon; a flute of Chandon or Stone & Wood beer on arrival; best dressed prizes and fashion parade; entertainment from Barry Charles, Hi Boys & DJ Mass Room.
Includes: Four course lunch with three hour drinks package; raffles & sweep; entertainment; plenty of screens; fashion parade; entry into after party. Bookings: 5474 9628 4/18 Hastings St, resturant@buddhaonhastings.com.au Noosa Heads www.buddhaonhastings.com.au Start time: 11:30am Ticket Price: $130 per person
52 Hastings St, Noosa Heads Start time: 12 noon Ticket Price: $95 per person
Includes: El Capitano X Alterior Motif Hampton's styled party; three courses; 375ml Louis Roederer Champagne per couple; fashions off the field; big screen; DJs Jawgoh and Nato; Stolichnaya cocktails.
Includes: Three courses including a glass of champagne; live music, sweeps & prizes with a big screens. 62 Hastings St, Noosa Heads Start time: 11:30am Ticket price: $95 per person
Bookings: 5449 2366 www.cafelemonde.com.au
Bookings: 5447 5111 www.localenoosa.com.au
52 Hastings St, Noosa Heads Start time: 12 noon Ticket Price: $79 per person
Bookings: 5474 9990 www.elcapitano.com.au
Lunch Daily
$25 lunch special with complimentary glass of wine.*
Dinner Wed
One of Noosa’s best kept secrets
(Wednesday - Saturday nights)
Order two meals from our Wednesday Spring Nights menu and receive a complimentary bottle of wine.*
Thurs For only $65 receive 9 holes of golf followed by a complimentary main meal in Relish.
Thurs BYO Night! Enjoy your own wine in our restaurant when you dine for dinner off the main menu.
* Terms & conditions apply. Tee off is from 4pm. BYO night is wine only. Corkage fee applies.
Noosa Springs Golf & Spa Resort, Links Drive, Noosa Heads IN Noosa Magazine
28
Bookings: 07 5440 3317
IN THE RACE Includes: Four course Italian banquet; glass of sparkling on arrival, sponsored by Moet Chandon; Prizes for best couple, hat and lady. 36 Duke St, Sunshine Beach Start time: 12 noon Ticket Price: $79 per person
Includes: Lunch and champagne on arrival; best dressed prizes; live music.
Bookings: 5474 8080 www.fratellini.com.au
1/40 Duke St, Sunshine Beach Start time: 12:30pm Ticket Price: $45 per person
Includes: Three courses including complimentary glass of Amadio Sparkling or Stone & Wood Pacific Ale on arrival; sweeps, live music and spot prizes for best dressed.
Includes: Mexican Melbourne Cup with $5 tacos and more specials on the day; live coverage of the race; DJ from 3-5pm. 6/46 Duke Street, Sunshine Beach Start time: 12 noon Ticket Price: no set price
221-229 David Low Way, Peregian Beach Start time: 11.30am Ticket Price: $55 per person
Bookings: 5474 5571 www.mooshka.com.au
Includes: Two course lunch and a glass of bubbles; sweeps; best dressed prizes; live music, race on big screen. 1 Sunshine Beach Rd, Noosa Junction Start time: 12 noon Ticket Price: $65 per person
33a Viewland Dr, Noosa Heads Start time: 12 noon Ticket Price: $85 per person
Bookings: 5455 3200 marblebar@bigpond.com www.marblebarbistro.com
Bookings: 5448 3111 info@peregianbeachhotel.com.au www.peregianbeachhotel.com.au
Includes: Three course lunch with two-hour premium drinks package; lucky door and best dressed prizes; sweeps; race tipping and big screens.
Bookings: 5445 5413 info@padstows.com.au www.padstows.com.au
194 Gympie Tce, Noosaville Start time: 11:30am Ticket Price: $109 per person
Includes: Canapes, main course and dessert; arrival cocktail with three-hour drinks package; fashion parade by Preferae; sweeps; best dressed prizes; live music; big screens. Bookings: 5455 2200 noosa.events@peppers.com.au www.peppers.com.au/noosa
94 Noosa Dr, Noosa Heads Start time: 11:30am Ticket Price: $65 per person
Bookings: 5440 5070 www.noosaboathouse.com.au
Includes: Two course lunch with Prosecco on arrival; best dressed & best hat prizes (individual and couple); lucky door prizes; sweeps; charity auction; live entertainment. Bookings: 5341 6337 www.racv.com.au/noosa
y r local corner
O P E N 7 D A Y S F R O M 7 A M F O R B R E A K F A S T, L U N C H A N D D I N N E R . G R E AT F O O D , A M A Z I N G W I N E S , CRAFT BEERS AND THE BEST LOCAL COFFEE. F U L L M E N U N O W A V A I L A B L E TA K E A W AY.
SUNDAY SESSIONS FROM 1PM: LIVE MUSIC PLUS GREAT FOOD AND DRINKS SPECIALS
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
29
f us Spring 2016
IN DULGENT
CHOCOLATE MAKES SCENTS
A
hh chocolate. It’s sensuous; a body balm; cognitive enhancer; fragrant; when melted-meets-tongue is better than a passionate kiss; and guarantees to send the heart into double flutter - plus it has to be the best superfood in the world! The word comes from the Mayan word xocoatl, and the word ‘cocoa’ from the Aztec cacahuatl. Supposedly around the year 1600, the Spaniards found the Mexican word hard to pronounce so called it cacao. The cocoa bean is the seed found in the fruit pod of a tropical tree which has been cultivated in South America for more than 3000 years; can only be found within ten degrees latitude of the Equator; and grows up to eight metres. Pods are produced when trees are about three to five years old and harvested twice a year. Amazingly out of 10,000 blossoms produced by each tree in a year, only 20 to 30 will become pods, containing approximately 40 cocoa beans in each one. Chocolate manufacturers buy fermented cocoa
Move over Willy Wonka, Helen Flanagan discovers using a chip off the block in ways other than eating, has unbelievable outcomes. beans, clean, roast, grind the nib (centre of bean) which becomes chocolate ‘liquor’, the main ingredient of dark chocolate. Chocolate is rich in antioxidants resulting in brain-buzz or euphoria. Ditto catching whiffs of its heady perfume. Try using cacao essential oil mixed with vanilla and sandalwood - makes good scents and blind dates fun! For a facial mask, melt a few squares and add orange essential oil; bath-times are yummiest with chocolate, coconut oil and olive oil soap; pucker up with a balm made from cocoa butter, chocolate chips and vitamin E; and not sure about body paint but you can find out for yourself. Buy two jars… just in case. According to ikatan Spa’s owner Katrina Thorpe, chocolate has to be at least 70% dark and preferably organic - the expensive kind that stops you eating the entire block in one go. “It’s good for the heart and circulation; assisting the arteries to be more pliable and helps white blood cells travel through the blood vessels,” she said. “It also helps lower bad cholesterol and is packed with minerals such as zinc, potassium, selenium and iron." Remedy-wise, it’s mooted chocolate helps stomach-aches, relieves coughs and diarrhoea; drinking a chocolate milk shake after a workout helps build muscles; believe it or not, chocolate
can be used as a fluoride alternative for fighting cavities; and it's stress-free since it releases endorphins and serotonin in your body making you feel happier and more relaxed. “Chocolate has always been associated with sex,” famous author and waterman Phil Jarratt says with a wry smile. “Even before Juliette Binoche’s slinky turn in Chocolat, a taste of good dark chocolate would put me in mind of a goodnight treat on the pillow of a magnificent bed in a five-star hotel in Paris. “In reality, however, I’ve never courted my wife (or any other woman pre-her) with chocolate. Why? Because in the declining years of my grandmother and mother, there was nothing either of these dear old things could relate to better than a box of Cadbury’s Roses.” Kirsten Tibballs, who MasterChef proclaims 'the queen of chocolate' has just released her first book, Chocolate, in which she shares her favourite chocolate recipes. Kirsten’s favourite recipes and detailed explanations of steps and techniques will give confidence to the most kitchen-shy dessert lovers. Whether you’re after a knockout chocolate mousse cake, a baked chocolate tart, classic fudge or the best brownie you’ll ever taste (hint: contains a pinch of salt), Chocolate has it all.
GOURMET HAMPERS
Delivered to your door
Relax, unwind and indulge
Antipasto Platters Picnic Hampers Breakfast Hampers BBQ Packs Gift Hampers Local Gourmet Products
1300 997 818 WWW.LOVENOOSA.COM l o v e .n o o s a
- I N DU L G E N C E T O Y O U R D O O R -
IN Noosa Magazine
30
IN DULGENT
CHOCOLATE-COATED HONEYCOMB Gluten-free Difficulty Level: Easy Serves: 6–8
Honeycomb is simple to make but there are a few tips to ensure you create a perfect result every time. When adding in the bicarbonate of soda, just whisk it until combined or else you’ll knock out all the air. The honeycomb needs to be coated in chocolate shortly after it has cooled to avoid it absorbing moisture and going soft.
• 225 g caster (superfine) sugar • 55 g honey • 85 g liquid glucose • 10 g bicarbonate of soda (baking soda), sifted • 480 g good-quality milk chocolate, coarsely chopped
mixture onto the baking paper and don’t move it until it is cold.
Place a large sheet of baking paper on a heatproof surface. Put the sugar, honey, glucose and 40 ml water in a saucepan over medium heat and stir until it starts to boil. Once boiling, stop stirring the mixture. When the temperature reaches 157°C – if you don’t have a thermometer the bubbles on the surface should reach a light golden colour – add the sifted bicarbonate of soda and whisk just a few times to incorporate. Pour the honeycomb
Temper the milk chocolate. Break the honeycomb up into small pieces and mix it through the tempered chocolate until well coated. Spread the honeycomb on a tray lined with baking paper and leave at room temperature to set. If your room temperature is too warm, place in a sealed container in the refrigerator. Break the honeycomb sheet up in large chunks and serve or wrap in cellophane or sealed packaging to present as a gift. This has a four-week shelf life if left in a single sheet. Once broken up, it will need to be eaten within a few days.
WIN
To win a copy of Chocolate by Kirsten Tibballs, upload an image of your fave chocolate to Instagram or Facebook and don’t forget to tag @ innoosamag. Entries close Friday 18 November 2016.
Images and recipes from Chocolate by Kirsten Tibballs (Murdoch Books) photography by Greg Elms RRP $49.99.
31
Spring 2016
IN THE DRINK
T
here is nothing like a visit home to bring back those waves of nostalgia. Home for me is the Hunter Valley and a recent long weekend with my better half - and those of you who know my wife do know I have married above my station in life - saw us visit a few old favourites and become reacquainted with the delight that is Hunter Semillon. The vines had been rid of anything that requires them to exert themselves through the cooler winter months. Being the middle of winter, the vines had already been pruned and the site of a vineyard full of nothing but gnarly wood
TYRRELL’S
FRESH, WHITE & LIGHT is in stark contrast to vines full of green foliage and burgeoning grape bunches we see during the ripening stage. When it comes to Hunter Semillon not many do it better than Tyrrell’s. From the three single vineyard wines from the Belford, Stevens and HVD vineyards through to the legendary Vat 1, these wines provide a fabulous lemon-lime burst with a pristine, mouth-puckering acid line, some with a slightly fatter waxy/lanolin edge. With the alcohol frequently between 10 and 11%, which is 6 to 6.5 standard drinks, a lunch over a couple of hours still has you safely below the limit to drive.
IN NOOSA MAGAZINE PRESENTS:
Food & Fashion AT PEREGIAN BEACH HOTEL
Enjoy a four course lunch featuring fresh seafood with Asian flavours crafted by Chef Matt Holt and paired with wines from Pirie & Tamar Ridge from the Tamar Valley in Tasmania. Served in the relaxed, beachy vibe of Peregian and with a side serving of spectacular fashion from local boutiques – just in time for Melbourne Cup inspiration! FRIDAY 14 OCTOBER – 12 NOON FOUR COURSES WITH MATCHING WINES $68 PER PERSON Bookings essential on 5448 3111
221 – 229 David Low Way
IN Noosa Magazine
|
Peregian Beach QLD
|
Phone (07) 5448 3111
32
|
www.peregianbeachhotel.com.au
IN THE DRINK
BROKENWOOD
Our favourite sommelier Tony Cox gets nostalgic over his favourite drops from the Hunter Valley which he proclaims are perfect for slurping in the spring sunshine!
The vines of the aforementioned vineyards are very old, in some cases planted in the first decade of the 1900s and they are a great example of what different soil types bring to the finished product. For example, I will compare the HVD and Stevens' vineyards: both are made in the same manner, get the juice away from the skins as quickly as possible, ferment in stainless steel tanks, give it a little time on the yeast lees and bottle it young and fresh, never giving it any oak. The difference lies in the soil types with the HVD vineyard on free-draining alluvial flats which provides a more delicate expression. The Stevens' vineyard features patches of heavier clay soil creating a slightly fatter style of wine.
We also popped our head into Brokenwood who also do some fantastic Semillon but it was their wines from cooler regions that aroused my curiosity. The Canberra Riesling and Beechworth chardonnay were very smart drinks. The 2015 Four Winds Vineyard Riesling from Canberra features green apple and stone fruits and a clean acid line to close. The 2015 Indigo Vineyard Chardonnay from Beechworth has fruit in the citrus spectrum, with generous texture and fruit weight, framed by acidity and a little oak. By the time you read this we'll be firmly into spring and the budgie smugglers dusted off for another year - now that’s a sight many of you may need a drink to overcome.
Cheers
Local. Love.
BAR / BISTRO / BOTTLESHOP / FUNCTIONS 221 – 229 David Low Way
|
Peregian Beach QLD
|
Phone (07) 5448 3111
33
|
www.peregianbeachhotel.com.au
Spring 2016
IN TUNE
A Political Voice
Zinc 96’s Nugget and Al revisit the music that made Midnight Oil one of the most popular political voices of our time.
T
he English saying dating back to the 1600s “to burn the midnight oil” means to work incredibly hard, and no band worked harder in Australia in the early 1980s than the Sydney-born five-piece outfit that took its name from the idiom, “Midnight Oil” aka The Oils. In 1981, Place without a Postcard saw The Oils travel to England and return with an album that was a sure sign of a band still trying to finds its message. However, just 12 months later, the Midnight Oil that became the unmistakable beacon for an angry and disenfranchised Australian youth well and truly arrived, when they dropped arguably their greatest ever album: 10, 9, 8, 7, 6, 5, 4, 3, 2, 1 (10-1). This album launched The Oils to a new stratosphere. Considered just another ‘hard edged pub band’ along with the likes of The Radiators, Australian Crawl, The Angels and The Choirboys, this release showed that these blokes had a serious story to tell and that the Australia they were seeing wasn't completely to their liking.
While many cruel types from the dark and anonymous corners of the interwebs will claim that front man Peter Garrett surrendered his fight against ‘The Man’ when he became ‘part of the problem’ after taking Federal office in 2004, even the most cynical among us could not doubt the passion and anger driving this classic Aussie album. 10 – 1 laid the foundations for ongoing album success in Australia for The Oils, though the reality and honesty of their lyrics didn’t help with sales in the United States, especially when you are criticising American foreign policy. Still, it was the emotive spirit of the songs that led this album to last in the Aussie charts for two years, and earn its place in the Top Australian Albums of All Time. The major hits all made their mark….. Power And The Passion: the first single, highlighting the controversy of Gough’s dismissal and the Pine Gap spy facility. Read About It: the follow up, with its dig at Rupert Murdoch and the Australian media in general.
US Forces: the third release, and it’s attack on USA military intervention. With its punchy anthems yet catchy and memorable choruses, 10 – 1 was certainly the band’s biggest artistic statement. For now, one thing is certain - since the demise of Midnight Oil, generations of us have lost that musical political voice that pushed our barrow. Who now is filling the void?
DON’T MISS – MOMO The Making of Midnight Oil (MOMO) at Noosa Regional Gallery until 20 November 2016. FREE ENTRY! www.noosaregionalgallery.com.au
WORKING WITH LOCALS IN NOOSA FOR OVER 20 YEARS
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.
PHONE 07 5474 5858
sunrisecreative.com.au
Freecall: 1800 072 078 info@accomnoosa.com.au
#sunrisecr8tive
www.accomnoosa.com.au IN Noosa Magazine
34
/sunrisecreativestage2
BIG HORIZONS J
IN TUNE
From busking on the streets to winning The Voice of Noosa 2012 and earning a Top 12 spot in X-Factor, Jimmy Davis is a local musician to look out for. Becca Saint chatted to the Cooran crooner ahead of his upcoming performance at the Caloundra Music Festival.
immy Davis picked up his first guitar when he was 14-years-old after he had been writing poetry and wanted to add a medley behind it.
to busk and play open mic nights where he met contacts who would later help him to self-publish his own six-track EP, called MIXTAPE Vol.1, at the start of this year.
Little did he know he would one day be playing alongside the likes of Guy Sebastian, Kate Miller-Heidke, Lady Hawk and Thirsty Merc at the Caloundra Music Festival this September.
“You meet people that ask you to record a song here or there and so I put them all onto one CD,” he said. Although Jimmy faced the typical challenges of up–and- coming musicians trying to balance booking gigs and working, he has persevered with his music, continuing to write songs from the heart. “Whenever I’ve had something wrong in my world, whether it be family-related or other personal matters, it’s all reflected musically,” he explains. “I’ve never been afraid to express what’s going on in my music.”
Busking on the streets and playing local mic nights, Jimmy finished school in year 10 to pursue his music career full time.
With the Caloundra Music Festival and a few yet-to-be-announced festival gigs, Jimmy also has other plans on the horizon. “I’d love to record a full album, to sit down in the studio for a few weeks and really put what I think is my best work together,” he explains. With his exuberant passion, determination and talent fused within his own special mix of alternative rock, blues and folk, Jimmy is sure to carve his own way throughout the music scene.
As a musician that once joined many hopefuls busking on the streets, Jimmy likes to immerse himself with other local talent.
“I started playing and started writing and fell in love with that process” says Jimmy.
“I make a point of becoming friends with kids who have potential, kids who have their hearts in it,” he said.
He travelled throughout the east coast from Melbourne to the Sunshine Coast continuing
The 22-year-old also has advice for up and coming musicians:
IN Noosa Magazine has two copies of Jimmy Davis’ MIXTAPE Vol.1 CD to giveaway. It features six original songs written and performed by Jimmy from the Ed Sheeran-esque If Only I Could Fly to the hauntingly-beautiful Fall Asleep and the rootsy Bittersweet. To WIN, simply like and share our facebook post featuring one of our favourite Jimmy Davis original songs. Be Kind.
BUCKETPRAWNS
CONVENIENT LOCATION SPECIALTY ADVICE BOUTIQUE WINES
We are the first in Qld to stock the divine and decadent CUVEE CHOCOLATE! Artisan chocolate hand crafted in Melbourne by Australia’s #1 chocolatier and pastry chef and specifically created to be paired with your favourite wine.
“Don’t be scared to put your heart on your sleeve and write something really personal and put it out there”, he says.
WINESPRINGYUM!
A’S NOOSICE CHO 2 glasses of Rosé and a bucket of Mooloolaba prawns for $35. Available throughout spring and summer.
40 DUKE STREET SUNSHINE BEACH
PH: 5455 3200
p 07 5449 4797 w sheratonnoosaresort.com 16 Hastings Street, Noosa Heads
marblebarbistro.com
35
Spring 2016
INSTORE NOW PoP into our noosa boutique to have a look. LOT 8, 41 HaSTINgS ST, NOOSa PHONE: (07) 5447 5837 keeP uP to date with augustine on Facebook ‘auguSTINE by KELLy COE’
IN FASHION
ESCAPE TO SECRET GARDENS, FROLIC IN FRESH FIELDS AND SOAK UP THE SPRING SUNSHINE THIS SEASON WITH POPS OF COLOUR, QUALITY TEXTURES AND FUN FLORALS.
SPRING
Romance GREEK GODDESS
Alexander Wang dress, Lucy Folk sunglasses, Bands of L.A. Living in the Now belt and Bensimon Tennis shoe all from Toscani
CREATIVE DIRECTOR Heidi Saunders, @heiids_ HAIR Annie McDonald, Adrian J Hair, @anwahlee MAKEUP Ange Purchase, @photo_finish_makeup MODELS Bailey Philippa, @_baileyamber | Shaela Templeton, @shaela.jade PHOTOGRAPHY Paul Smith, @paulsmithimages STYLING Katrina Scott, @getawaypantry FLOWERS Cathryn Devenport, The Ultimate Florist, www.theultimateflorist.com.au LOCATION Noosa Botanic Gardens, Cooroy, www.noosabotanicgardensfriends.com 37
Spring 2016
IN FASHION
AN AFTERNOON OF CROQUET IN A MIX OF BOHO LACE AND CROCHET
CROCHET CROQUET Bailey and Shaela both wear Chuckles and Boo; handmade basket from Timbuktu to Kathmandu; florals from The Ultimate Florist; Teepee and picnic styling from Getaway Pantry.
IN Noosa Magazine
38
IN FASHION
SUN SMART
DODO BAR OR Dalal Dress; Yosuzi Moctezuma Hat; Manebi Dakota Lace Up Espadrille; Sensi Studio Toucan Maxi Tote, all from Toscani
SOAK IN THE AFTERNOON SUN WITH CLASSIC MONOCHROME IN A MIX OF TEXTURES
39
Spring 2016
IN FASHION
OUTDOOR ELEGANCE WITH A MODERN TWIST BEWITCHING
Luisa Beccaria top and skirt from Preferae; florals from The Ultimate Florist
EMBRACE YOUR INNER QUEEN IN FIERCE SOPHISTICATION AND LACE
IN Noosa Magazine
40
IN FASHION
PICNIC PERFECTION
Shaela wears Karen Walker sunglasses, MLM top, Alice McCall pants and Alias Mae shoes from Bow and Arrow; Earrings from Clo Jewellery. Bailey wears Karen Walker sunglasses, Alice McCall dress and Jaggar heels from Bow and Arrow; Yosuzi Moctezuma hat from Toscani. Picnic styling from Getaway Pantry; florals from The Ultimate Florist. FLORAL FROLICS
Luisa Beccaria playsuits from Preferae; Clo Jewellery earrings; The Mode Collective heels from George and Betty.
FLORALS, FOR SPRING? GROUNDBREAKING! ADD A FUN TWIST WITH MATCHING PLAYSUITS.
We stock local, Australian and exclusive Dutch labels: Sacha Drake – POL – Moss & Spy Nikel and Sole – Metalicus Fresh Laundry – LTB Jeans – Mavi Jeans Sandwich – One Season – Noa Noa
110 Poinciana Ave, Tewantin Phone 07 5470 2641
41
Spring 2016
SMART AND STYLISH SIMPLY SUPERB
The new ŠKODA Superb – where style meets function. With premium, cutting-edge design on the outside; luxurious style on the inside and advanced communications and safety technology, the new ŠKODA Superb has beauty and brains. Critics agree that it emphatically lives up to its name with an impressive redesign that makes it at home on one of the most stylish streets in the world. Test drive it today – it’s simply superb. skoda.com.au/models/new-superb
Test drive today at CRICKS MAROOCHYDORE 12-14 Wises Rd, Maroochydore Tel: 07 5459 4100 Email: wisesroad@cricks.com.au cricksmaroochydoreskoda.com.au
IN FASHION
ESCAPE TO A WHIMSICAL LAND WITH SOFT ITALIAN FABRICS AND FLORAL HEADPIECES - PERFECT FOR THE SPRING RACING CARNIVAL
IN THE WILD Marigold Dress from Augustine
FLOWER POWER
Luisa Beccaria dress from Preferae; florals from The UItimate Florist. Shot on location at The Ultimate Florist.
GO WILD WITH FUN, FLORAL AND FLOATY PIECES
43
Spring 2016
MAKE ANY OCCASION SPECIAL
EXCLUSIVE EUROPEAN LABELS ALONGSIDE OUTSTANDING LOCAL DESIGNERS – MOST REDUCED BY UP TO 70% NEW LABELS & STOCK ARRIVING WEEKLY *** Shop 1/29 Sunshine Beach Rd (near the cinemas) | Penelope Holt 0438 555 110 @preferae Open Monday to Friday 10.30am to 5pm and Saturday 10am to 3pm |
IN FASHION
MATCH YOUR OUTFIT WITH THE SUNSHINE FOR YOUR AFTERNOON SIESTAS
CACTUS COOL
Yosuzi hat from Toscani; Molly dress from Boomshankar; Bands of L.A Living in the Now belt from Toscani; Salt Water Sandals from Evolve
45
Spring 2016
IN FASHION
Spring is in the air 1.
4.
3.
5.
2. 6.
7.
IN Noosa Magazine
46
IN FASHION
9. 11.
12.
8.
10. 13. PRODUCT LIST: 1./ DALA DRESS BY DODO BAR OR FROM TOSCANI, PH 5474 8850. 2./ HANDMADE BASKET FROM TIMBUKTU TO KATHMANDU, PH 5449 7988. 3./ ALEXANDER WANG RIAN LEATHER SNEAKER FROM TOSCANI, PH 5474 8850. 4./ FLORAL CLUTCH FROM PREFERAE, PH 0438 555 110. 5./ LUCY FOLK SUNGLASSES FROM TOSCANI, PH 5474 8850. 6./ BANDS OF L.A BELTS FROM TOSCANI, PH 5474 8850. 7./ TRES EARRINGS FROM CLO JEWELLERY, PH 0434 008 798. 8./ GENESIS EARRINGS FROM CLO JEWELLERY, PH 0434 008 798. 9./ LEATHER BOHEMIAN CLUTCH FROM TIMBUKTU TO KATHMANDU, PH 5449 7988. 10./ YOSUZI HAT FROM TOSCANI, PH 5474 8850. 11./ PRENE BAG FROM TOSCANI, PH 5474 8850. 12./ SACHA DRAKE MY BOYFRIENDS BACK DRESS FROM DOMINI, PH 5470 2641. 13./ SALT WATER SANDALS FROM EVOLVE, PH 5448 2077.
• LIMITED COLLECTIONS • • ORIGINAL PRINTS • • ONLINE BOUTIQUE • • WORLDWIDE SHIPPING •
www.boomshankar.com.au
47
Spring 2016
IN FASHION
Sunshine Coast Fashion Festival W date include Alison Dominy; Czarina; Don’t Do Pretty; Indi Stone; Indrah Swimwear; Livin; Nadz & Sabs; Ocean Zen; Opera (Germany); Reval Resort; Why Mary; Annabelle & Eve; VaVaVoom Corsetry; Heather Saxon; Megan Cannings; Julian Napier; Mici Jay; Kutcha Collective; and Flora Fashion.
hat began as a fashion parade poolside at Surfair Resort Marcoola with just 12 local labels and the uber cool (at the time) Ed Hardy, is now Queensland’s only established premiere fashion event with international recognition. Now in its 9th year, the Sunshine Coast Fashion Festival promises to be bigger and more stylish than ever - and to sell out sooner than ever.
Established in 2008, the event has grown from strength-to-strength incorporating Catwalk Shows; a Trade Lounge (pop up spaces with brands selling wholesale); an industry Q & A; plus the Sunshine Coast Style Awards, the Sunshine Coast Design Awards and Hall of Fame. With local, national and international labels involved, the event is recognised globally for its discovery of emerging talent and the opportunities for them to network with national and international established brands. The line up includes Australian household names such as Nicola Finetti; Myer; Myer Miss Shop; and Secrets Shhh alongside Hunt+Kelly and the most widely sold swimwear label in the world - Sunflair (Germany) - who shows exclusively in Australia at the Sunshine Coast Fashion Festival every year. Internationally award-winning designer Thang De Hoo will launch his ready-to-wear collection, Rivivi6269, with his only Australian catwalk show. While New Zealand label Augustine (with a newly opened retail space on Hastings Street) will also join the international line up alongside Sunflair and Opera. Additional brands to
Indrah Swimwear
This year, The Sunshine Coast Fashion Festival supports charitable foundation LIVIN’ with a portion of ticket sales going directly to their cause, "It Ain't Weak To Speak". With a long list still to be announced, including more internationals and national household names, more for the Trade Lounge and a new awards program, the Sunshine Coast Fashion Festival is not to be missed.
Heather Saxon
Open to both industry and the public, the Sunshine Coast Fashion Festival offers an exciting, action packed 24 hours of style and fashion for its 9th year.
Alison Dominy
SATURDAY, 22 OCTOBER 2016 The Events Centre, Caloundra Rumba Resort, Caloundra
Indi Stone
www.sunshinecoastfashionfestival.com
Thang de Hoo Rivivi
Annabelle and Eve
Julian Napier
DODO BAR OR RAG & BONE IRO PARIS ALEXANDER WANG SELF PORTRAIT TONI MATICEVSKI JEROME DREYFUSS
NOOSA Shop 1, The French Quarter 62 Hastings Street, Noosa Heads
BRISBANE Shop 33, The Emporium 1000 Ann Street, Fortitude Valley
49
Shop Online www.toscani.com.au Phone (07) 5474 8850
@toscaniaustralia /shoptoscani
Spring 2016
FASHION AT YOUR FINGERTIPS! DOWNLOAD NOW!
@innoosafashion
Proudly brought to you by:
INFORM
INDULGE
INSPIRE
innoosamagazine.com.au
One stop shop!
IN STYLE
Imagine being able to plan a shopping trip from the comfort of your own home or hotel room; see who and what’s on sale; discover the latest fashion trends and where to find your favourite label - all at your fingertips. IN Noosa Magazine introduces the IN NOOSA FASHION APP!
A
lmost everyone is carrying a smart device these days with consumers surfing and scrolling constantly. We know this from the number of online views IN Noosa Magazine receives each season! We also know that fashion is a popular pastime for locals and tourists and that it can be time consuming to find out who is in your area; where to find your favourite label; where to go for mens, kids and women’s clothes and who is on sale.
“It’ll be an easy-to-use extension of the magazine - a free app for both Apple and Android where you can browse, share items with friends and ultimately purchase fashion items and accessories from one location that features boutiques from across Noosa. “We’d also like the app to showcase local designers, so we’re encouraging boutiques and designers to get in touch with us. We want to continue to support and grow local business
on the app by tapping into their existing digital channels such as their websites, social media and online stores. “This app captures all of the digital chatter into one comprehensive, easy-to-use platform. “We’ll be working with our local boutiques to ensure that their digital presence is the best it can be by providing advice and tips and tricks on how to ensure they’re using keywords and the right descriptors to put their best foot forward,” Deb says.
A central fashion hub that features boutiques across Noosa
All this and more will now be available at your fingertips according to IN Noosa Magazine publisher Deb Caruso.
“We work with a lot of fashion outlets in Noosa and we’ve identified a gap in the market for a centralised hub where shoppers have all of their favourite labels and styles at their fingertips instead of having to surf a hundred different sites and social media pages,” explains Deb. “With the seasonal fashion inspiration inside the magazine, on the website and social media, the app will be the central hub for all the information customers need for a stress-free and fun shopping experience!
which has always been the ethos of the IN Noosa brand,” Deb explains. The partnering developers on this project, Velocity Mobile, have been market testing the technology with the Noosa Fashion Network over the last 12 months and with IN Noosa Magazine getting involved it’ll be bigger and better, rebranding to the IN Noosa Fashion app with improved functionality and more comprehensive listings.
For the customers, there’ll also be lots of extra wins with the “Get Lucky” feature for a rewarding bit of fun! After all, who doesn’t like to get something for nothing? “With a limited number of prizes, the earlier you download the IN Noosa Fashion Network app, the better your chances are at winning a great prize,” she said.
“It's an effective and easy-to-use app,” Deb said. “We’ve also made it very easy for fashion boutiques and designers to be featured
HANDMADE JEWELLERY, ARTIFACTS , POTTERY AND SILVER... COLLECTED FROM TIMBUKTU TO KATHMANDU.
CLOSING DOWN SALE ON NOW!
PH. 07 5447 2262 E. INFO@THEULTIMATEFLORIST.COM.AU
Blue building, 50 Mary Street , Noosaville. Open Tuesday to Friday 9am – 5pm | Saturday 10am – 4pm Phone: 07 5449 7988 | Email: info@timbuktu.com.au
SHOP 12B, LANYANA ARCADE, NOOSA HEADS Open Mon to Fri 9am – 5pm & Sat 9am – 2pm
/Timbuktu To Kathmandu | www.timbuktu.com.au
51
Spring 2016
SK IN DEEP
soil to skin
Katrina Thorpe looks at how the quest for super foods has extended into beauty products with consumers demanding brands that are ‘real’, ethical, organic and aligned to their values.
SOIL TO SKIN, IS IT A NEW CATCH PHRASE, OR IS IT REALLY THAT DOWN TO EARTH?
V
itamins in skincare are popular in cosmeceutical products that you can only buy from a professional skincare specialist in a salon, spa or clinic and are usually produced by, or for, dermatologists. Vitamin A, C and E are the building blocks for skin repair and rejuvenation but we are now seeing the introduction of B vitamins as well:
VITAMIN A comes in many forms and it is imperative that you introduce a low level of vitamin A to your skin and gradually build your skin’s tolerance. Vitamin A is an essential ingredient for healthy skin as a skin normaliser to help repair, exfoliate, even skin tone and it's a must have ingredient of anti-ageing skin care. VITAMIN B3 is heralded as the key ingredient to help with rosacea, acne, dermatitis, eczema, pigmentation, dry skin and anti-ageing. Other B vitamins are currently being researched to better understand the benefits they can offer so watch this space. VITAMIN C is packed with antioxidants, which helps with skin repair, especially from
Massage | Pregnancy massage Chiropractic | Acupuncture
ESCAPE 6 Mary Street Noosaville | Ph: 07 5473 0724 www.kansha.com.au
IN Noosa Magazine
52
UV damage, resulting in age spots or pigmentation. Vitamin C is a key to the production of collagen, a protein that aids in the growth of cells and blood vessels, giving skin its firmness and strength and aiding the skin's ability to retain moisture. VITAMIN E is another antioxidant that plays an important role in skincare as a stabiliser for other ingredients as well as offering numerous benefits to the skin. Vitamin E is absorbed easily into the deeper layers of the skin and encourages the natural growth of collagen and giving skin a firmer, plumper look. Vitamin E is
SK IN DEEP an expensive ingredient so beware of cheaper products that contain a derivative and therefore do not offer the same results. PROBIOTIC SKINCARE is on the rise and while it seems a great concept of providing ‘good bacteria’ to the skin’s surface to balance the natural mantel, it’s still early days in the proof of results. Probiotic skincare is aimed at problematic skin type where bacteria levels of the skin needs balancing to improve acne, skin tone, texture and of course anti-ageing with a better balance of skin flora. In theory, probiotic skincare sounds like a fabulous idea but stabilising the live culture in the products has only been mastered by a few skincare brands and it comes with a big price tag as it is a lengthy process and expensive to produce. DNA REPAIR ENZYMES are at the forefront of cosmeceutical trends as they
represent a major development in the science of anti-ageing, says Advanced Cosmeceuticals CEO Catherine Biedermann. UV radiation from the sun, smoking, pollution, lifestyle and the natural ageing process are just some of the factors that can cause DNA to become damaged, resulting in an aged skin appearance. DNA enzymes have been incorporated in advanced skincare formulations for the past few years and it is predicted that a greater emphasis will be focused on DNA research since the 2015 Nobel Prize in Chemistry was awarded to scientists for their studies in DNA repair.
and probably cheaper but it won’t be the same quality that is sold in professional clinics. Beware of inferior quality products sold online; while the packaging looks authentic, you do not know where it is produced or what you are actually buying inside the packaging.
Pure quality skincare is expensive but you only need a small amount to see results. Professional skincare specialists in a salon, spa or clinic offer the best option to purchase high level active ingredient products and the only way to ensure you are buying quality skincare. Sure, you can buy skincare elsewhere
ORGANIC GOODNESS
WIN – HEALTHIER SKIN
Organic Nation is a new skincare brand based on certified organic ingredients. Sourced from the soil and produced in Australia from ethical, certified organic plants, boosted by powerful scientific processes and vitamins to produce ‘superskin’ food.
IN Noosa Magazine and ikatan Spa Noosa are giving away an Organic Nation skincare pack including citrus cleanser, hydrating mist, hydrating gel, clay whip mask and day cream valued at $467! To WIN, simply book a treatment or purchase a gift voucher from ikatan Spa throughout September and October and mention IN Noosa Magazine to go in the draw.
53
Spring 2016
IN DULGE
SERIOUS SERUMS
Serums are the super products in any skincare range as they offer the powerful active ingredients as well as the ability to personalise skincare for individual needs. Here are some of our favourite face fixes:
ORGANIC NATION
PEVONIA
S7 Superactive7 serum
Age Correction Intensifier
Harnesses the power of the latest in green chemistry with seven key organic ingredients to provide the ultimate in anti-ageing protection.
Elastin and Sorghum: delivers powerful repairing, tightening and rejuvenating benefits to skin.
S8 Supernatural8 Recovery Oil
Age Correction Intensifier DNA and Diacetyl Boldine
A nutritive blend of plant oils and super fruit vitamins to soothe, repair and deliver exceptional hydrating and fortifying benefits. Ideal to detoxify, smooth and balance normal or uneven skin.
Works to visibly refine pores, smooth uneven skin texture and brighten the complexion. Recommended for dull, dehydrated skin with dilated pores and an uneven texture.
S4 Skinfood4 vitamin serum
Age Correction Intensifier Collagen and Myoxy Caviar
YON-KA
This holistic anti-ageing vitamin-enriched skinfood is designed to protect and repair your skin from harsh environmental influences with vitamins A, B, C and E captured in certified organic Aloe Vera.
Hydra no1 serum
E3 enlighten3 skintone serum
With long-lasting, intense hydration, this creamy and refreshing gel is the perfect emergency remedy for anti-ageing and replenishing the skin's hydration levels.
Designed for all skin types looking to even out skin pigmentation and uneven tone. Brighten and even skin tone whilst diminishing age spots and discolouration caused by sun damage.
Available at One Spa Noosa, RACV Resort, 94 Noosa Drive, Noosa Heads. Phone 5341 6900.
Nourishes and oxygenates skin, repairs cells and diminishes fine lines and wrinkles. Available at Day Spa Noosa, 2/4 Thomas St, Noosaville. Phone 5447 1666.
Available at ikatan Spa, Doonan. Phone 5471 1199.
PHOTO FINISH MAKEUP creates a personalised look for each client by taking the time to chat with you and listen to your thoughts and ideas. We believe makeup should enhance your natural beauty, not hide it. We also believe our job is to highlight your best features to give you a look that will give you confidence.
Flawless airbrush makeup – Mobile to the Sunshine Coast
Image by Lou O’Brien
Contact Ange: 0450 597 139
IN Noosa Magazine
Image by Adriana Watson Photography
Whether your look be natural, modern, moody or a vintage look, rest assured it will be lightweight, beautiful and flawless.
Image by Lou O’Brien
www.photofinishmakeup.com.au
54
A Spring in your Step! The team at The Ultimate Florist share their favourite seasonal blooms that put a spring in their step!
Y
es the days are longer, the sun is warmer, the birds are singing and the blossoms are zinging...
There is something special in the air and it puts a spring in our step with each and every delicious delivery throughout these months... Spring in all her colour is currently bursting from the walls and (ceiling), you could say that spring is literally in the air!
IN BLOOM
B
utter creams and candy pinks, the colours are gentle, their sweet and sublime, so indulge in a bunch of pure springtime. With Cup Day just around the corner, we can create flower crowns to order for the fancy filly and buttonholes for the handsome boys. Give us a call for all your flowery needs whatever the occasion.
PLAYFUL POPPIES
Enjoy your Springtime...
in all their glory, Tulips and Jonquils telling their own gorgeous story,
FANCIFUL FREESIAS
From all of us here at The Ultimate Florist
and the sweetest of peas, each with their Devine scent to please,
RAMBUNCTIOUS RANUNCULUSHAVE
curvaceous flair, the scent of Daphne in the air,
DELIGHTFUL DAFFODILS that dance and sway, All these sweeties make us smile each day.
LOVELY ROSES AND AUSTRALIAN BEAUTIES,
an C d ou dr rt op es y off pi av ck ai up la bl e
Pop on in to see all these cuties...
FREE UPGRADE
with any hour or more treatment when you bring a friend or loved one. *** • upgraded your relaxation massage to a hot stone massage • Collagen eye mask upgrade • Extended head/scalp massage • extended foot therapy
2/4 Thomas Street, Noosaville QLD (above Red on Thomas)
Phone (07) 5447 1666 Email info@dayspanoosa.com.au 55
Natural Organic Day Spa ALL ORGANIC PRODUCTS GROUP BOOKINGS | COUPLES PACKAGES LARGE COUPLES SHOWER AND STONE BATH
ENJOY BEAUTIFUL NOOSA RIVER VIEWS FROM THE COMFORT OF OUR DECK
www.dayspanoosa.com.au Spring 2016
IN SHAPE
FALLING IN LOVE WITH FITNESS
Want to know how to keep your relationship flourishing? Erin Yarwood explores the benefits of getting all hot and sweaty when you work out with your partner.
E
xercising. Being active. Staying fit…. These three pastimes can prove difficult on your own. It can be hard to find the motivation or even muster up the energy to do a workout by yourself, let alone completing a sufficient one. My suggestion is simple: work out with your partner! It’s a great way to keep your fitness levels up as we venture into spring and you can’t deny the competitiveness that naturally blooms when we exercise with our better half!
THE GYM Gyms seem to be so segregated sometimes. Guys are often in the weights room lifting weights that are too heavy for them and making rather uncomfortable noises, while the girls are usually keeping it casual on the crosstrainer or smashing out a pump class or some zumba. I challenge you to get out of your comfort zone and try something new the next time you’re at the gym. And do it together. You may have a giggle every now and then and feel a bit out of place (when you are the only guy in your yoga class) but that’s what working out is all about. Don’t take it too seriously.
THE PARK Head to your local park with your partner for a jog, find out who can do the most chin-ups on the park equipment or see who can somersault down the hill the fastest. Nothing beats being out in the fresh air. When you’ve become too dizzy and it’s time to pull the sticks out of your hair, reward yourselves at the end with a healthy and relaxing picnic treat as you lower your heart rate.
THE BEACH Sand between your toes. Saltwater spraying your face. The sun kissing your skin. The beach is a romantic place. Head there early to start your day off on the right foot and mix it up a little. A spontaneous running race (tackling is optional) through the soft sand or the shallow water is not only a fairly tough thing to do, but it makes you laugh and feel like a kid again. Finish up with a water fight in the waves and you’ll be on a high for the rest of the day.
THE SPORTING SCENE These days there are so many mixed sports to choose from, so why not sign up for a season together. Touch football, netball, futsal and outrigging are a few that come to mind when thinking of sporting it up together in the Noosa area. IN Noosa Magazine
56
IN SHAPE
PARTNER EXERCISES YOU CAN DO AT HOME: ELITE PERSONAL TRAINING & WELLNESS
Apart from the obvious exercise you do with your partner at home, there are some other fun ways you can work out together too!
Fitia is a little over seven months old and I’d like to thank our members for their support; we couldn’t have asked for a better response. To say thanks, we’re expanding our timetable with more early morning training, beach workouts, boot camps and special self-defence classes for men, women and children starting in October. We’ll also be utilising the talents of Simon Golland who has an impressive resume when it comes to martial arts and personal training.
PARTNER PUSHUPS Facing each other in a pushup position (not too close that you’ll butt heads) do one pushup and when you come up clap your left hands together (high five!) then do another pushup and this time clap your right hands. Repeat this and see who lasts the longest! Remember: focus on form, keep your core locked and relax your neck.
PARTNER SIT-UPS I’m not a huge fan of sit-ups, but partner sit-ups are fun! Start lying down with either your both feet almost touching or you can hook your ankles to make it a little easier. Keeping with the high-five teamwork option, as you come up for your sit-up clap hands before controlling back to the ground, completing around 10 sit-ups before having a little rest. Ensure you don’t strain through your lower back, keep your core locked and focus on your posture each time you are up in the seated position.
Simon’s background is traditional Okinawan Goju Ryu, with a blue belt in Brazilian jiu jitsu and a black belt in Kenpo jiu jitsu and we’re proud to have this Sheffield born professional as part of the Fitia team. Bodyguards, private contractors and even the South Yorkshire police have benefited from having Simon as an assistant boxing coach and he imparts all that knowledge to our members. He’s also had the privilege of training under Peter De Been, Australia’s first black belt in Brazilian jiu jitsu and we’re proud to have Fita affiliated with De Been jiu jitsu.
PARTNER SQUAT JUMPS This can be made quite competitive by seeing who can jump the highest. Or mix it up by one person holding a squat, while the other does a squat jump and vice versa. Always keep your knees behind your toes, jump from a squat and land (softly) into the squat. Challenge the depth while ensuring the knees feel good.
Thanks again to our members; here’s something to kick start your summer fitness regime, our 25 minute Fitia body weight challenge.
PARTNER PLANKS
1. Squats – 30 seconds With feet shoulder-width apart, point toes slightly outwards. Raise hands to ears, elbows back, chest up, push knees outwards and lower butt to ground, keeping back upright. Straighten and repeat.
Holding a plank on your hands facing each other (again, not too close to hit heads) both reach your left hand out to touch your partners right shoulder. Hold for 3 seconds. Then repeat on the other side. A great core workout! Keep your belly button locked in and challenge yourselves to keep your hips level. Aim for 10 or so.
2. Push ups – 30 seconds Lie face down on ground positioning hands at side of chest. Keep core engaged, push body upwards and straighten arms then return body to start position, keeping chest off floor.
PARTNER WALL SIT Just like your typical wall sit but using each others backs as the ‘wall’. See how long and how low you can hold it! Obviously, if there is an extreme height difference between you both, things could get tricky. But it’s worth a shot! Keep a right angle behind your knees, keep the weight even through both feet, keep enough pressure on each others back and try not to fall over!!!
3. Overhead lunge – 30 seconds Stand tall with hands clasped above head. Keep body upright, take a large step forward then bring both feet together as you stand up tall keeping your core engaged. Alternate leading leg throughout exercise.
LOVE IT!
4. Downward dog push up – 30 seconds Move into downward dog position by placing hands in front of feet and walking them forward a couple of steps. Make sure hands are slightly wider than shoulders and knees are slightly bent to relieve the tension in hamstrings. Lower head towards ground by bending elbows then push back up to start position. 5. Pull-ups – 30 seconds With hands nice and wide targeting the lats, hold onto pull-up bar or a sturdy platform that will safely support weight. Keep head up, pull chest up towards the bar or platform, hold for two seconds then lower body back to the start position keeping feet off floor. Repeat circuit five times with a one-minute rest between each circuit. Billy Murphy www.fitia.com.au | Ph 0473 894 839 17 Sunshine Beach Road, Noosa Junction 4567
57
Spring 2016
IN THE TUB
In the tub In the never-ending search for design INspiration, the talented team from BLINK LIVING has selected two dreamy bathrooms for styles to steal and INspire...
STYLE IT UP Add colour and personality via stools & chic homewares Signatures on Hastings | CLO Studios
Chris Clout Sunshine Villa THE NOOSA FEEL An outdoor shower is a definite hero piece & the perfect way to bring the outside in! reece.com.au
IN Noosa Magazine
58
IN THE TUB
FEATURE SPLASH BACK Instead of tiles why not go for an alternative finish. Its the perfect way to personalise your bathroom
3.
1.
2.
LUXURY EDGE
4.
Add a touch of luxury with a freestanding bath & feature tapware
PRODUCT LIST: 1./ Eden Nero Basin Mixer, highgrovebathrooms.com.au 2./ Milli Glance Basin Mixer in Rose Gold, reece.com.au 3./ LAUFEN Cityplus Extended Basin Mixer, reece.com.au 4./ Zen Nero Basin Mixer, highgrovebathrooms.com.au
59
Spring 2016
IN THE TUB
K Robinson House
MIX & MATCH For a bespoke feel, inject personality into your bathroom through bold designer tiles, select furniture peices, floating mirrors & pendant lights
IN Noosa Magazine
60
IN THE TUB
6. MODERN TOUCH
7.
Want to modernise your tapware? Why not try an alternative finish - black, brass, copper, matt or chrome
1. 8.
3.
2.
DESIGNER TILES Patricia Urquiola ceramic tiles are imported from Italy with designs to die for!
5.
4.
PRODUCT LIST: 1./ Ramtaps Luka Overhead Shower, reece.com.au 2./ Milli Axon Ceiling Shower Chrome and Black, reece.com.au 3./ Milli Axon Hi Rise Shower Rose Gold Black, reece.com.au 4./ Eden In Wall Mixer with Diverter, highgrovebathrooms.com au 5./ Ottimo In Wall Mixer, highgrovebathrooms.com au 6./ Xion freestanding bath, highgrovebathrooms.com.au 7./ Clearwater Formoso bath, reece.com.au 8./ Lucini freestanding bath, highgrovebathrooms.com au. PREVIOUS PAGES: Jute small rug, emerald marble side table, mini wooden stool, black plant stand, black marble candle, pink ceramic bowl, assorted interior books, all available from CLo Studios, Noosa Junction. clostudios.com.au. Copper teak plate from Alfresco Room, Noosaville. alfresco.com. Metal brass prism box, Almada stripe beach towel from Bed, Bath N' Table, Noosaville. bedbathntable.com.au. Marx stool, Missoni Home towels, Bison ceramic (blue), all available from Signatures on Hastings, Noosa Heads. gailhinkleydesign.com. Greenery from Autumn Leaves@ Acres, Noosaville. acresnoosa.com.au
OUR CO N T E M P O R A RY STUD IO S P E CIALIS ES IN F U R N I T U R E , F I N E ART, JE WE LLERY, H O M E AND GI FTWA R E
STAT E M EN T P I E C E S AND PAC K AGE S | INNOVAT IVE INT E RIO R DE S IG N | PRO PE RT Y STY LING 3/ 1 0 L A N YA N A WAY, NO OSA
|
P H O NE 07 5455 3 3 10
|
HELLO@CLOSTU DI OS.COM.AU
61
|
WWW.CLOSTU DI OS.COM. AU
Spring 2016
LUXURY LAKESIDE LIVING WEYBA DOWNS ‘WEYCOOLA’ 1A LAKE WEYBA DRIVE
5
4
4
Prized & Perfect
Auction 26 November 2016
‘Weycoola’ is one of the most coveted waterfront land holdings in Noosa. It’s a wonderfully private resort style retreat set on approx 3.4 acres of land with 103m of lake frontage, beautiful grounds and a lovely home. • 3 hole golf course, solar power, bore, delightful gardens. • Infinity pool, teppanyaki BBQ, cabana. • Separate lake house with kitchenette and bathroom. • Gas fireplace, ceiling fans, air-conditioning. • 12 minutes’ drive to Hastings Street Noosa as well as Tewantin and Peregian.
07 5447 4499 www.rwnoosa.com.au/lake1
Rory Williamson 0423 465 464
Richardson & Wrench Noosa
IN FORM
THE SECRET GARDEN
O
It may surprise you to learn that there is a public space just minutes from our doorstep that links back to ancient Greece. The IN Noosa team discovers eight hectares of stunning gardens that are home to almost 100 different species of birds and a wide range of fauna.
ur fashion editor Heidi knew she’d stumbled across the perfect spot while recently exploring the Noosa Botanic Gardens, scouting for a spring photo shoot location.
ATTRACTIONS
Just a short drive from the hinterland town of Cooroy, on the shores of Lake Macdonald lies a garden with beautiful water views, an open-air bush chapel, fernhouse, lily pond, winding paths, picnic areas and a Greek-style amphitheatre.
Zen garden: Three large rocks surrounded by mounds planted with Zoysia and a stony creek bed dividing two colour tones of pebbles representing Mt Cooroy, Mt Cooroora and Mt Cooran along with the hills, hinterland, beach and life giving water ways.
The area was originally farmland when council resumed the site in the late 1950s and part of the area was used to create the Lake Macdonald water supply.
Fern house: Originally used as a bird aviary on the Noosa North Shore, it was donated to the gardens in 1991 and converted to a fern house. Currently closed pending renovations.
A local resident, Ida Duncan, didn’t like what was happening to the area with old car bodies and general rubbish being dumped on the site so she approached council for permission to clear it and with the help of a handful of locals, Ida removed the weeds and rubbish. Funding from a government community employment program was used to start construction of the botanic gardens in 1987 and two full time staff were employed to continue to maintain and work on the site with the official opening to the public in August 1990.
Amphitheatre: Used for community events and performances and a popular location for outdoor weddings.
Open air bush chapel: Perfect for smaller ceremonies with mass plantings of orange and red hippeastrums laid out near the lawn surrounding the chapel. There’s a real sense of peace and tranquillity as you explore the abundance of native and exotic plant species in the Noosa Botanic Gardens and you can check out more as a stunning backdrop with spring fashion on page 37 of this issue.
UPCOMING EVENTS Seasonal Guided Walks – Spring! Sunday, 23 October, 9am – 10am 312 Lake Macdonald Drive, Cooroy Bring a hat, wear sunscreen and wear comfortable shoes
Make a day of it next time you have visitors in town; it's open every day and free to use. Pack a picnic or use the BBQ nearby and if you’d like to get more involved, why not volunteer to help by joining the Friends of the Botanic Gardens.
www.noosa.qld.gov.au/botanic-gardens Friends of Noosa Botanic Gardens www.noosabotanicgardens-friends.org.au email: fnbgsecretary@gmail.com
One Stop Design Shop, n featuring... IN NOOSA DESIGN
OUTSIDE NOOSA • Landscape Design • Landscape Construction • Landscape Maintenance • Water Features • Paving and Irrigation • 3D Designs • Pavilions / Pergolas • Swimming Pool Design
www.outsidenoosa.com.au
STEVE CAMPBELL DESIGN • Interior Design • Outdoor Kitchens • Indoor / Outdoor Rugs • Indoor / Outdoor Furniture • Window Treatments • Art and Accessories • Indoor / Outdoor Screens • Indoor / Outdoor Pots
www.innoosadesign.com
THE DESIGN SHOWROOM IS OPEN MONDAY – SATURDAY 8.30AM – 4.30PM
63
• Smart Building Designs • All Architectural Services • Renovations & Extensions • New Homes • 3D Designs • Project Management • Property Development
www.stevecampbelldesign.com.au
phone: 07 5448 0250 4 Rene Street,Noosaville
Spring 2016
IN ADVERTORIAL
STYLISHLY SIMPLISTIC Why live in Noosa if you can’t easily embrace all it has to offer? Number 1 Safari St, Noosa Heads is a Cooloola Hill property that offers easy access to great shops and cafe;, local transport; the Sunday Farmer’s markets; river; beach; and of course, fabulous Hastings Street. Coming off of their own 10 acre permaculture farm, the owners of this property wanted to create something rather unique in Noosa. Without compromising on style and sophisticated living, they chose to create something truly original. They successfully combined urban living luxuries with a green, organic twist. After a long and involved renovation on what was once a very basic home, they ended with a finished product that has made them proud and has the neighbours smiling. The compliments from passersby during the renovations were frequent and generous, proof that they were doing the right thing in the right location. Now, virtually brand new - a beautiful single level four bedroom, two bathroom, two car garage home has emerged from their efforts. Finished with a clean, fresh palette of colours and of proportions not too big or too small, the space works well for a variety of buyers wanting a location so close to everything. The living, kitchen and dining area is a dramatic open space featuring rich timber floors and white exposed ceiling beams. The glass chandeliers are organic in design and the many pendant lights that drop down below the beams, seem to float effortlessly from the ceiling. The effective use of lighting in this home creates a wonderfully elegant mood, particularly at night. The kitchen has been beautifully updated with stone benches, softclose cabinetry and induction cooking. While there is plenty of space and storage throughout the home, there is an underlying theme of minimalism here - where less is more and where the calm connection to the green gardens outside is a focus.
IN Noosa Magazine
64
Natural light streams through bay windows in both living areas filling them with warmth. The north-facing covered deck which is accessed from both lounge rooms and dining area effectively connects indoors and outdoors and allows easy access to the surrounding gardens. Bedrooms, located toward the rear of the home, are all of good proportions and all nicely finished. The large guest bedroom with double and triple robes and a private rear patio is a particularly well-designed space for visitors. And visitors will come - it is Noosa after all!
IN ADVERTORIAL
Completely surrounding the house are fully developed nutrient-dense permaculture gardens including a five-zone automated irrigation system. The 11 raised garden beds and all ground level plantings are completely edible. There are 21 varieties of fruit trees, nutritious greens, veggies, herbs and spices and berries and teas, all of which offer a chance to embrace nature and eat right from the garden with very little effort. This fully renovated Noosa Heads property infused with colourful permaculture gardens, luxury finishes and walking distance to shops and cafes is a special place to call home.
FOR SALE OVER $849,000 4 bed, 2 bath, 2 car 592sqm block Ian Suter 0499 555 551 Linda Suter 0499 555 552 McGrath Noosa 07 5455 4807
Experience counts Drawing on successful careers in business, finance and interior design, Ian and Linda’s passion for real estate is evident. Working together as a team, allows them to focus on their individual strengths to better service their clients with their own superior brand of customer care. They are particularly proud to be working with McGrath, as they respect the calibre and quality of the company’s business methods and beliefs. Ian Suter M 0499 555 551 E iansuter@mcgrath.com.au Linda Suter M 0499 555 552 E lindasuter@mcgrath.com.au
65
Spring 2016
DRONES, MOANS AND SURVEILLANCE ZONES! DRONING ON Drones appeal to a wide range of consumers with one customer recently buying four of them! Mums and dads are buying small drones for kids to fly indoors and with prices ranging from $39.95 to $5,000 and above for commercial use, it seems they are here to stay. They will also be easier to use with the Civil Aviation Safety Authority set to relax safety laws at the end of September, removing the need for commercial drone pilots to hold an operator’s certificate and remote pilot licence for drones that take a payload under 2kg. The features on some of the more sophisticated drones will impress with some models much harder to crash thanks to new in-built safety and security features. They’re a lot of fun with enthusiasts getting the same level of enjoyment out of flying a drone as we did as kids flying model aeroplanes - with the added benefit that a drone can stop and hover in one place. One employee recently holidayed in the Cape and his aerial footage shot from a drone was spectacular! Years ago you would have had to hire a light aircraft to capture that sort of footage. You can view the video on our facebook
IN SPIRING
Tony Kay from Camera House Noosaville has the lowdown on the latest devices. From fun with drones; to taking away moans from unstable wireless signals; and security monitoring systems that can deliver real-time footage and weather reports to your personal device. page. The more sophisticated models include a ‘follow me’ feature which means you can be on the move and you can set the drone to follow you and if you stop, it’ll hover until you’re mobile again. You can also pre-set a designated flight pattern or path around a particular object like a tower or a building. The Yuneec Typhon H has legs that retract up out of the way of the camera so that you get a nice clean, obstruction-free shot while the camera rotates 360 degrees. It has six rotors and the advantage with this model is that if a rotor fails it can still fly, although I have to say that a rotor failure is rare and if it does happen we can repair it at Camera House. Prices start at $850 for the most popular drone, the DJI Phantom, with the top end DJI Phantom 4 RTF equipped with a 4K camera setting you back a little over $2,000.
WIRELESS WOES? If your unstable wireless connection is making you moan, D-Link has an answer with its EOP products. EOP stands for ‘Ethernet Over Powerline’ which means it transfers your broadband signal from your modem through your existing electrical wiring or powerlines to other devices about the home like gaming consoles and smart TVs. If you get a cabled connection to these devices then your signal strength is much stronger than a wireless connection and the latest range of EOP adaptors from D-Link has you covered with seven options in the range that turn virtually any power outlet into an internet network connection. At first I wasn’t convinced however I bought two adapters for my home. The set-up was
incredibly easy and the results are amazing with prices ranging from $40 for the DHPW310AV to $200 for the DHP-701AV.
GLOBAL SURVEILLANCE Netatmo is an innovative French company developing consumer electronics, particularly weather stations and security monitoring systems that link to your mobile device so that you can monitor your home from anywhere in the world. There are three key products and we have demo units in store now for you to play with: PRESENCE – an outdoor camera and security light that can detect, animals, cars and people to deliver ultra-precise alerts via an app or SMS to your phone, letting you know what’s happening outside your property in real time using a live stream. WELCOME – a stylish security camera with face detection and audible alarm detection that allows you to disable video recording or notifications for individuals, such as your partner or children and only record strangers. When ‘Welcome’ hears an alarm whether it be a smoke alarm, security alarm or siren it will send a notification and record a video to your device. WEATHER STATION –- a series of stylish products crafted out of aluminium, which includes an indoor station that delivers readings on air quality as well as an outdoor wind gauge and rain gauge which like the ‘Presence’ and The ‘Welcome’ sends the data direct to your smart device. The added beauty and fun aspect of the weather station is that you can tap into other Netatmo gauges around the world to check weather conditions wherever other Netatmo devices are located.
Your one stop shop for Cameras & Electronics
We also offer a wide range of printing solutions including canvas prints, passport photos, restoration services, photo to dvd, photo books, block mounts & more. Have photo’s on your cell phone? No problem, we can print from phones & tablets!
NOOSA Homemaker Centre, Gibson Rd, Noosaville Call: 07 5474 4443 www.camerahouse.com.au/noosaville www.facebook.com/CameraHouseNoosaville
67
Spring 2016
IN THE ARTS
ARTS RADAR The winter slumber is over with many local artists emerging from their cocoon to share and show collections of their work.
NOOSA REGIONAL GALLERY Until 20 November The Making of Midnight Oil Exhibition This Noosa Regional Gallery exclusive showcases one of Australia's favourite rock bands, Midnight Oil. Rare and iconic items are on display examining the band's history over a 40-year period. Cnr Doonella St & Pelican St, Tewantin www.noosaregionalgallery.com.au
COOROY BUTTER FACTORY ARTS CENTRE Until 26 October 2016 Heather Lee Murphy – Into the Light The human condition of struggling in darkness and searching for light is the inspiration behind this series of realistic paintings by Heather Lee Murphy. The illusions of three-dimensional forms take viewers on a journey exploring the relationship between darkness and light. 16 September – 28 September
POMONA RAILWAY STATION ART GALLERY Until 12 October From Dirt to Art Pomona Railway Station Gallery is proud to present new ceramic works from Wendy Britton and Gail Grossman in their latest exhibition "From the Studios”. Phone Wendy 5474 0104 or email wendybrittonceramics@gmail.com
Captivating viewers with the complex process of creating bold and intricate creations from clay, Frances Zirkler's exhibition is not-to-be missed. Functional pieces from nipping and tucking clay walls, pattern-making and reshaping make for an exhilarating exhibition. 30 September – 11 October 2016 Frances Anschutz – Recent Works
Sunshine Coast artist Erica Evans’ passion for love and nature is the inspiration for her solo exhibition in October, showcasing the value of all wildlife throughout Noosa.
Frances Anschutz displays her first solo exhibition transforming childhood character icons into pieces of art. Her inspiration spans from the world of imaginary friends from Winnie the Pooh. Visitors are transported to the imaginative and joyous world of childhood with Frances communicating her point of view from living within the autism spectrum.
10 Station St, Pomona www.pomonartgallery.com
11A Maple St, Cooroy www.butterfactoryartscentre.com.au
15 October – 16 November Companions - Erica Evans
IN Noosa Magazine
Frances Zirkler – Altered Forms: Journeys in Clay
68
IN SPIRING
SPRING EXHIBITION
she touches down at sunset to this festival this energy in paradise a glamour scene fresh film and new beginnings vip ticket to the premier and this little black dress is drop dead like coco chanel always believed take one thing off before you leave with a little smile a single tear she’s taking off his diamond ring stepping out into the clear night distracted by this moonlight no license for these high heels tripping up before a gentleman catching his eyes apologetic can’t look away he’s cinematic lights go down she’s lost in time enraptured by this silver screen credits roll and he’s long gone seems they were just a short film but she’s home here on this shore contemplating mysteries star gazing when they all align this time a meeting of the minds they deconstruct the plot line anticipate the sequel and this twist she never saw it coming life imitating art
2 SEPTEMBER 2016 20 NOVEMBER 2016
Image credit: Midnight Oil. Andrzej Liguz/moreimages.net
EXCLUSIVE TO NOOSA REGIONAL GALLERY
THE MAKING OF MIDNIGHT OIL The exhibition showcases rare and iconic items including stage props, instruments, protest banners, hand written lyrics, photographs and posters as well as rare and exclusive footage and unreleased music.
FREE ENTRY
Nekita Roberts GALLERY AND GALLERY SHOP OPENING TIMES:
@theaustralianpoet www.theaustralianpoet.com
Tuesday to Friday 10am – 4pm Saturday & Sunday 10am – 3pm Riverside, 9 Pelican Street, Tewantin QLD 4565 Phone: 07 5329 6145 Email: gallery@noosa.qld.gov.au www.noosaregionalgallery.com.au #midnightoilexhibitionNRG #makingofmidnightoilNRG
69
THE
barefoot
CORPORATE WARRIOR
PUNCH AND JUDY ELECTION NIGHT Paul Bird shares why he loves election night and why he’ll fight to defend our right to vote.
"I disapprove of what you say, but I will defend to the death your right to say it" – a quote widely circulated in the early 20th century to illustrate the beliefs of 18th century French writer and philosopher Francoise-Marie Arouet, aka Voltaire.
Moving beyond the theatre of it all I also take great pride in lining up with everyone else at the local school hall to vote, having run the gauntlet of those well-meaning Party types with their banners and how-to-vote (for my lot) cards.
all me peculiar but I love election night. National and State elections get me very excited. All invitations to events which coincide with an election night go unanswered or rejected - how uncouth to hold anything but an election night party on election night!
I am aglow at the fact that here we all were again exercising our freedom to vote in what seems to me to be a very healthy, rambunctious, noisy, at-times inefficient but ultimately beautiful little democracy down here halfway to the Antarctic.
C
The daily circus which is politics and the media could easily persuade me to the impression that the concept of our modern Aussie democracy is under siege from all sides.
Come the close of booths you will find me going through my pre-election night rituals – have I remembered to stock up on Baileys and ice to smooth the highs and lows? Am I wellpositioned in my comfy seat for a long night with all the necessary accoutrements: newspaper lift out with change-of-government seat pendulum; nibbles; chocolate; warm clothing for winter elections?
Crisis, fear, ructions and division on a global scale have certainly put democracy as a means of organisation under scrutiny. The democratic freedoms which many of us fervently believe in would appear to be in disarray and retreat.
Next come the key decisions to maximise the enjoyment value of the night. Which panel of commentators might prove to be the most entertaining? Or is tonight a flick the channel kind of night, a random sampler if you will?
I think that is getting a bit carried away because really, it has ever been thus. Being a true believer in democracy, I do worry that it is our disinterest and apathy which pose the greatest threats to the long-term health of our system, not the potency of the politics.
I am always on the look-out for the panel with the most colourful current or ex-politicians or “machine” men and women as they tend to be the more feisty and funny. They often get early “good oil” on how a seat is trending from the mysterious scrutineers well before the computer catches on that something might be happening which is askew to the cold-hearted digital prediction.
We may take for granted our free media, freedom of speech, the right to vote, the right to express an opinion, the rule of law, freedom of religion. The sad reality is that this open style of democracy is enjoyed by only a minority of the world’s people. I believe we should guard against the seeping cynicism, negativity and jaded complacency about our political institutions and the political “class” which sometimes masquerades as leading opinion.
It is rare to find me at an election night “party”. My view is that unless absolutely everyone is cheering for the same side of politics then these affairs can quickly descend from “we-are-all-inthis-together” bonhomie to a nasty millennial version of Don’s Party where alcohol-fuelled bad behaviour can spoil the night - and will generally take the edge off the sweet scent of victory for those on the “right” side on the night.
That way lies blackened hearts and minds and the slow disintegration of the Voltairean vision which lies at the heart of the democratic ideal. I won’t have a bar of it. And I suggest neither should you.
No, I am most at-home on election night when I am actually 'at home' espousing views to all and sundry (these days only one other person who does not share my passion for the event) where there is only a slight risk of contradiction when the seats start to tumble. As the excitement rises it’s almost as if I am “on-the-punt” without making a single bet. The acerbic television commentary wit reaches its peak and the explanatory rhetoric fires up the blood of democratic zeal pulsing through my veins.
Cherish our “diamond in the rough” democracy as a precious gem in an uncertain world, a beacon of light which beckons to the billions of our fellow human beings who find themselves and their rights trampled every day. For me, the Baileys on ice will continue to beckon every election night as I strive to keep at least one home fire burning brightly for our freedom to have a voice and cast a vote.
The recent Federal Election was the most disappointing election night of all time for me as I had booked long before the announcement to fly out of Australia on the afternoon of the election. I missed the entire Punch and Judy Show and had to content myself with the colourless after-the-fact results sans the drama.
Paul Bird is Publisher and Director of IN Noosa Magazine. He left a successful career spanning 36 years in the media and corporate communications industries in 2012 to pursue, among other things, roles as an Independent Director and Corporate Advisor in the profit-for-purpose charity and business sectors.
71
Spring 2016
Suzuki Vitara Turbo Enjoy the journey Stand out from the crowd and step up to the Compact SUV that re-ignites the thrill of turbo performance. Hot on the heels of its success in Europe, the all-new Vitara S Turbo is available in 2WD or 4WD, with a 1.4-litre Boosterjet direct-injection turbo engine that delivers more power and acceleration for an even more dynamic drive. With a distinctive high-profile grille that adds to its dominant road presence, LED headlamps with red-trimmed projector covers, black alloy wheels, a sport red-accented interior and striking alloy pedals, the Vitara S Turbo further re-ignites a passion for power and acceleration with comparable oustanding fuel economy.
It’s for people who know how to enjoy the journey.
TEST DRIVE TODAY AT CRICKS MAROOCHYDORE 12-14 Wises Rd, Maroochydore P 07 5409 4100 E wisesroad@cricks.com.au cricksmaroochydoresuzuki.com.au
IN THE CAR
TOP GEAR RENAULT KOLEOS ZEN 4x2di
It’s an exciting time if you’re in the market for a new car with several new models just released – and available on the Sunshine Coast. Three of our IN Noosa readers took them for a spin.
SKODA SUPERB
SUZUKI VITARA TURBO
CRAIG CHADWICK (father of two boys)
KIM WILLIAMSON (Shopaholic)
PETER MARUFF (surfer)
“Aesthetics-wise it’s a very beautiful looking vehicle; a smart looking SUV with nice wheels and I like the solid white colour.
"I really love the vehicle, the interior leather trim and the feel of the steering wheel all made for a very comfortable ride. The functionality of the satellite navigation system was easy to use and that’s important to me because I rely on sat nav a lot! The system displayed the street details in your line of sight instead of having to look to the left to where the main display is and I thought that was a great feature.
"When you get in it the first thing that strikes you is the layout of the dash. All the instrumentation is within easy reach and it’s all very functional. I love the sound system which allows Bluetooth audio and USB inputs so I’ve been playing some tracks off my USB stick which was very easy to do.
It’s finished off brilliantly inside with good interior lighting and a lot of cool storage space. It was a very quiet drive with not a lot of road noise at all. The instrumentation was laid out nicely and not too overcomplicated, which can be the case with a lot of European vehicles however not with the Renault. I like the fact that the GPS is built into the dash and not sitting up on top of the dash and the big side mirrors are really important to me because I’m up and down the Bruce Highway and you’re relying on them a lot changing lanes. This SUV has great all-round visibility and a good ride height too with a very quiet engine that doesn’t appear to use much fuel. With the seats down there’s loads of room for the boys and boot space that easily takes a couple of bikes, skateboards and helmets. I took it up and down Hastings Street and the vehicle was generating a lot of comments from other motorists regarding the overall look and styling of the Renault Koleos."
WHAT WE LIKE • Engine is a 2.5L CVT delivering 126kW @ 6000rpm • Zero to 100km/h in 9.5 seconds • Intuitive sat-nav and multimedia with 7” touchscreen • Front and rear parking sensors with reversing cameras
Adjusting the driver’s seat was super easy with the seat moving electronically and I can see it would be a great family vehicle with loads of room for a pram and all the essential accessories and rear shade blinds on the passenger doors. For me, the wagon had ample room to take all of my shopping bags and more! Dual air conditioning and climate control, low profile tyres and reversing camera all added to the Skoda Superb experience. It handled all of the Noosa roundabouts beautifully and I was very impressed with its power, accelerating away very fast in my opinion, from a standing start. I can see why this vehicle has a high conversion rate. When you drive it, you want one!"
WHAT WE LIKE •N ew generation petrol and diesel engine options delivering between 140kW to 206kW • Adaptive Cruise Control (ACC) •A lcantara leather-appointed seat upholstery standard in the Skoda Superb
My surfboard is a standard 6 foot Hypto Krypto and it just slides straight in the back with the seats folding down easily without the need to fiddle about with annoying head rests leaving plenty of room for a couple of boards and all of your gear. As far as performance and driving the Suzuki goes? It’s a standard automatic however I love the paddles on each side of the steering wheel which means you can manually shift up and down; it’s like the Formula One cars and I really like that feature. The steering feels light compared to the car I’m currently driving, it’s quite a contrast with a real light-touch to the steering on the Suzuki which ultimately makes it easy to park and handle. On the freeway there’s plenty of grunt when you hit the accelerator and I love the black rims, it really complements and adds to the paintwork and overall look of the vehicle.There’s nothing like driving a new car, that’s for sure."
WHAT WE LIKE • Engine is a 1.4L Turbo petrol delivering 103Kw • Zero to 100 km/h in 8.4 seconds • Seven airbags with a 5 star safety rating (Euro NCAP) • Three year/100,000 warranty
DISCLAIMER: The information, pictures and specifications are the opinions of the writer only. Terms and conditions apply. Visit cricksmaroochydore.com.au for more information. 73
Spring 2016
All-new Renault KOLEOS
Out of the Ordinary
From
$33,990 to $47,990* • Available in 4x2 and 4x4 • Intuitive sat-nav & multimedia with 7” touch screen • Front and rear parking sensors with reversing camera • Soft touch, easy clean, heated leather-feel seats • Class-leading rear leg room • One-touch easy folding rear seats
Test drive today at CRICKS MAROOCHYDORE 12-14 Wises Rd, Maroochydore Tel: 07 5459 4100 Email: wisesroad@cricks.com.au cricksmaroochydorerenault.com.au
*Life variant expected October 2016. Zen 4x4 model shown ($40,990). Recommended drive away price from Koleos Life with non-metallic paint to Koleos Intens 4x4 Petrol with non-metallic paint valid for vehicles ordered by 31/12/2016 or while stocks last. Offers exclude fleet and government buyers. Renault reserves the right to vary, extend or withdraw this offer. +Recommended drive away price for Koleos Intens 4x4 Petrol with non-metallic paint valid for vehicles ordered by 31/12/2016 or while stocks last.
This ad was deliberately printed this way
Published on Sep 14, 2016
IN Noosa Magazine Spring 2016
Spring is bursting with fashion, food, wine, travel, beauty, events and beautiful people as well as INspiration for the home, health and fit...
IN Noosa Magazine Spring 2016
Published on Sep 14, 2016
Spring is bursting with fashion, food, wine, travel, beauty, events and beautiful people as well as INspiration for the home, health and fit...