Iâ€™M YOURS, TAKE ME!
A MAGAZINE TO CAPTURE THE SPIRIT OF OUR PEOPLE AND ESSENCE OF OUR PLACE ISSUE 10 Summer 2016/17
r e m sum
s e b vi
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• Landscape Design • Landscape Construction • Landscape Maintenance • Water Features • Paving and Irrigation • 3D Designs • Pavilions / Pergolas • Swimming Pool Design
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• Smart Building Designs • All Architectural Services • Renovations & Extensions • New Homes • 3D Designs • Project Management • Property Development 2016
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phone: 07 5448 0250 4 Rene Street,Noosaville
R E S ID E N TIA L C ATE G O RY
One Stop Design Shop, n featuring... OUTSIDE NOOSA
IN NOOSA DESIGN
STEVE CAMPBELL DESIGN
• Landscape Design • Landscape Construction • Landscape Maintenance • Water Features • Paving and Irrigation • 3D Designs • Pavilions / Pergolas • Swimming Pool Design
• Interior Design • Outdoor Kitchens • Indoor / Outdoor Rugs • Indoor / Outdoor Furniture • Window Treatments • Art and Accessories • Indoor / Outdoor Screens • Indoor / Outdoor Pots
• Smart Building Designs • All Architectural Services • Renovations & Extensions • New Homes • 3D Designs • Project Management • Property Development 2016
WI N N E R
THE DESIGN SHOWROOM IS OPEN MONDAY – SATURDAY 8.30AM – 4.30PM
phone: 07 5448 0250 4 Rene Street,Noosaville
R E S ID E N TIA L C ATE G O RY
Editor’s note IN our last issue, I wrote about how IN Noosa Magazine was entering its third year which is an important milestone for any small business. The proof of what we have achieved and our growth in the Noosa market is evident with the issue that you’re holding right now. A bolder, even bigger exploration of all things Noosa, the people who call it home and those who come to visit. The town has been a buzz as it gears up for a long hot summer with the IN Noosa team busy aiming its lens at a bevy of beautiful people for our social pages. If you’ve been partying on Richard Branson’s Makepeace Island, enjoying a food and fashion lunch or two, INdulging in some retail therapy or celebrating a milestone of your own it’s worth searching our many social pages to see if you’ve been snapped. Our summer issue looks ahead to iconic events like the Noosa Festival of Surfing and Noosa Food & Wine 2017 and if you’re interested in checking out the latest trends in summer fashion and homewares then you’re sure to find something that will surprise and delight in this issue. Matt Golinski’s summer recipes will have you salivating while you learn to mix the “Sunset IN Noosa” cocktail or explore locally-brewed craft beer. As they say in the classics “Summer’s here and the time is right…“
Matt Golinski FOOD
Tony Cox WINE
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 also the Food and Culinary Tourism Ambassador for the Gympie region.
Tony has been in and around wine for nearly 25 years and has seen numerous changes in the industry over that time. Being a fan of history he appreciates the values espoused by family operations and what they bring to the industry. He can be found at the Sofitel's Noosa Wine Cellar which has a select range of interesting and classic wines.
Noosa’s sophisticated charm, vibrant food culture and the magnetism of a subtropical paradise surrounded by national parks, inveigled Helen’s manic world and flipped it on its side. She pursues the good life with gusto, instinctively understanding the joys of travel, the art of story-telling, a candid review and surviving another reno whilst thriving on the motto Live Laugh Laugh!
Carolyn Beaton PEOPLE
Erin Yarwood FITNESS
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.
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!”
Helen lives for the sun, salt and sea and moved to Sunshine Beach a few years ago with her young family in search of the laid-back beach lifestyle. Helen works for Blink Living, a property styling and interior design agency in Noosa working across different areas of digital marketing, styling properties for sale, photography and preparing the next INspirational shoot for IN Noosa.
Nugget & Al MUSIC
Nekita Roberts POETRY
Nathan 'Nugget' Dell is an absolute Sunshine Coast boy through-andthrough. If you didn’t grow up with him, you have almost certainly, surfed with him, played sport against him, or run in to him in his nearly 15 years working in the local media. Nugget has been presenting Zinc’s breakfast program with Al Doblo for over six years. Al has been on radio on the Sunshine Coast for as long as he cares to remember. He has a special love for Noosa, having helped set up its first FM radio station, which is now known as Zinc 96.
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 has led her to release a beautiful hardcover poetry book, Native Heart, with her sister Jaclyn Roberts providing the illustrations. Nekita writes a bespoke poem for each edition of IN Noosa Magazine and inspires her 14,000 instagram followers.
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. She is an active member of our community and is involved in tourism and charity work. She loves to help new and existing businesses.
Paul Smith PHOTOGRAPHY
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.
Katja is an award-winning BBC wildlife filmmaker who’s been taking photos locally for the past 10 years since moving to the coast with her young family. Her work has a unique artistic flair capturing the amazing diversity that surrounds us. Katja calls Noosa home now having fallen in love with the fantastic community we live in.
TRAVEL & LIFESTYLE
AUTUMN 2017 DEADLINES Bookings close: 3/2/2017 Art Deadline: 10/2/2017 Call Jasmin on 0406 658 640 firstname.lastname@example.org www.innoosamagazine.com.au
DOWNLOAD THE IN NOOSA FASHION APP!
10 24 IN SPIRE 10
Meet our cover artist and find out how she turns everyday objects into art using mathematical equations.
IN THE KITCHEN 24
Pineapple, coconut, peaches, macadamia Matt Golinski whips up a three course feast using sumptuous summer ingredients.
IN THE BOTTLE 32
IN THE GLASS 36
Everything you need for the perfect summer cocktail PLUS the IN Noosa Magazine-inspired Sunset IN Noosa.
IN TOWN 39
If cocktails 'aint your thing, work up a thirst reading about craft beer and meet the local brewers turning their passion for a coldie into a successful business.
Noosa Food & Wine is back in 2017 with plans to be bigger, brighter and better than ever. We have the scoop on what is planned for this much-loved event.
EDITOR: John Caruso, 0414 436 732 email@example.com EDITOR-IN-CHIEF/PUBLISHER: Deb Caruso, 0428 853 224 firstname.lastname@example.org PUBLISHER: Paul Bird ADVERTISING ENQUIRIES: Jasmin Boyd, 0406 658 640 email@example.com GRAPHIC DESIGNERS: LED Design, Paul Sheavils, 5474 2202 www.leddesign.com.au. SUBSCRIPTIONS, EDITORIAL SUBMISSIONS & DISTRIBUTION ENQUIRIES: firstname.lastname@example.org; PO Box 542, Noosa Heads Q 4567 www.innoosamagazine.com.au
100% LOCALLY OWNED
DISTRIBUTION: For summer, 20,000 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, Accom Noosa and Sunshine Beach Realty prestige holiday accommodation. Sunshine Coast Brochure Displays also delivers the magazine to resorts from Coolum to Noosa, as well as to popular tourist attractions. IN Noosa Magazine is a free publication (subscriptions available) published four times per year by IN Noosa Magazine Pty Ltd (The Publisher). All rights are reserved and the contents are copyright and may not be reprinted without the express permission of The Publisher. IN Noosa Magazine Pty Ltd ATF IN Noosa Magazine, their related companies and officers hereby disclaim, to the full extent permitted by law, all liability, damages, costs and expenses whatsoever arising from or in connection with copy information or other material in this magazine, any negligence of The Publisher, or any persons actions in reliance thereon. Any dispute or complaint regarding placed advertisements must be made within seven days of publication. Inclusion of any copy must not be taken as any endorsement by The Publisher. Views expressed by contributions are personal views and they are not necessarily endorsed by The Publisher. IN NOOSA Magazine is printed on 100% recyclable paper. Please dispose of responsibly.
IN Noosa Magazine
COVER IMAGE: Pineapple, courtesy of Kate Bordessa from Studio Cockatoo. www.studiocockatoo.com.au
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 is the Publisher and Director of IN Noosa Magazine. Enjoying a successful career spanning 39 years, working in the media and corporate communications industries and more recently in the profit-for-purpose charity and business sectors as an Independent Director and Corporate Advisor. A self-confessed Noosa tragic he has been a regular visitor and sometimes “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 FASHION 47
Celebrate Summer Daze with fashion INspiration for women and men! From surfing style to local award-winners and the latest trends.
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.
LED DESIGN / DESIGN For a decade Paul Sheavils and the team at Led Design in Tewantin 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 SPIRING 66
Get your party on with a tropical-inspired dinner party to celebrate the warmer days and sultry nights.
SPRING WAS SPRUNG!
Event: IN Noosa Magazine Spring launch at Outside Noosa, Noosaville Clients and friends of IN Noosa Magazine gathered to celebrate a milestone spring edition that heralded the third year of publication as well as the first fashion cover to celebrate the launch of the free, new IN Noosa Fashion App. Guests were inspired in the showroom of the recently relaunched Outside Noosa and were offered a sneak peek at the latest cars from Cricks Maroochydore. Creative and delicious delights from Blue Plum Catering were washed down in style with fine drops from Amadio Wines.
Event: Noosa International Film Festival, Noosaville The inaugural Noosa International Film Festival (NIFF) delivered a blockbuster program of events and evenings that challenged, inspired and delighted film makers and fans. Starting with the NIFF Open Short Film Competition Awards and an exclusive evening with four-time Academy Award nominee and Academy Award winner, Australian cinematographer John Seale, who shared fantastic tales from the sets of just about any of your favourite films from the past 20 years! The gala opening night set the tone with a packed house of excited film buffs. Lights, Camera, Action for 2017!
Event: Chloe & Grace Relaunch, Hastings Street It was bubbles, big smiles and beautiful things for the relaunch of Chloe & Grace on Hastings Street. Customers new and old were on hand to welcome the new team and toast the new gal-at-the-helm, Shanelle. Every wardrobe and home needs a revamp and the refresh will see the boutique perfectly positioned as a stylish tribute to local, national and international designers with a fusion of stunning fashion, homewares and lifestyle products, including new and exclusive labels.
Tag yourself and your friends at our events using #innoosa IN Noosa Magazine
BIRTHDAY BUSINESS Event: 10th Anniversary of Noosa Boardroom, Noosaville
Before co-working was cool, Steve and Anne Lawrence created Noosa Boardroom to provide professional office space for small businesses and itinerant executives needing a working holiday. Since then, it has grown and adapted to the marketplace to support entrepreneurs to launch products and services both here and abroad as well as regularly hosting networking opportunities with other business leaders, investors, mentors, entrepreneurs and facilitators. The dynamic duo and friends toasted a decade of being in business and providing space and support to help others realise their business dreams! Congrats!
ROSÉ COLOURED GLASSES
Event: Rosé Revolution wine dinner, Marble Bar Sunshine Beach Revolution was in the air with rosé-coloured glasses filled for the Rosé Revolution wine dinner at Marble Bar. Guests were treated to all spectrums of the delightful drop from a Tasmanian sparkling to a delightful French dry rosé; a Barossa beauty and full-bodied Garnacha. The food was expertly matched with all four courses featuring fresh flavours with an Asian twist. Music by David Flowers had everyone on their feet and ready to party into the night. Viva la revolution!
MAKING PEACE WITH KOALAS
Event: Richard Branson Koala Conservancy fundraiser, Makepeace Island The largely untouched haven of Makepeace Island played host to supporters and sponsors of the recently launched Richard Branson Koala Conservancy. Island co-owner Brett Godfrey, alongside Queensland Environment Minister Steven Miles and koala experts Professor Peter Timms and Dr Jon Hanger shared the plans for the establishment of a koala research and conservation initiative to contribute to the sustainability of koalas. The sold-out event was held on Save the Koala Day and featured seafood and wine stations, entertainment and an exclusive island tour. Send your event to email@example.com
Want more? visit www.innoosamagazine.com.au for more social pics and the latest events. 7
MORE THAN A MOTHER’S LOVE
n 2013 Tiff and her young family were newcomers to Noosa. She and husband John had left New South Wales, hoping to find a new path that better supported the lives of their two children Sam (now 10) and Jasper (now 11) who are both special-needs children on the autism spectrum.
Keenly aware that Sam and Jasper’s challenges and abilities were different to children of their own age, Tiff had dedicated herself to their needs, including special therapies and home schooling. Yet up to the point of their move, Tiff was feeling ‘adrift’ and that her children’s lives were typified by exclusion. As soon as they settled in Noosa, Sam and Jasper participated in Sunshine Butterflies’ swimming sessions which in turn led them to be involved in a pilot project run by the Noosa Heads Surf Life
The Nippers program is all about teaching children water safety skills in open water and producing lifesavers of the future. Three years ago Tiff Dokon would never have dreamed that her boys could be part of it. Carolyn Beaton discovers why.
Saving Club. The fledgling ‘Sea Horse Nippers’ program was designed to introduce special-needs children to surf lifesaving in a caring, supportive environment. “For children with autism there are particular sensitivities like noise and
“From the first day, the Club introduced positive role models for the boys, which has been so beneficial.” The Sea Horse Nippers program at Noosa has continued to flourish and it now stands as a benchmark for other Surf Life Saving Clubs.
crowd issues to be accommodated. Each child had a buddy and Jenny Glassock from the Club was amazing. It was a huge thing to be included and, more importantly, for the boys to feel part of the community,” explains Tiff.
he season to ’tis rt cake and eathiave t t oo you
Handmade cakes & pastries • Custom Cakes • Wedding Cakes • High Tea • Catering • Wholesale • Macarons & macaron towers Open Monday to Friday 9.30am – 5.00pm Saturday 9.00am – 3.30pm Shop 3/37 Sunshine Beach Rd, Noosa Heads. 5473 5317 New online Shop: www.fionasfancies.com.au
IN Noosa Magazine
Fast-track to 2016 and Sam and Jasper are both now a part of regular Nippers with Tiff likening the boys’ journey to a marathon, not a sprint. She’s quick to deflect attention from herself, and talks in glowing terms about the many people from the Surf Club who have made a difference in the boys’ lives.
Tiff’s seachange to Noosa has been a fateful one. It’s here that her family finally found their ‘village’ which includes close to 500 local Nippers and their families. The focus is now both on her own family and on giving back. For more information about the Nippers program at Noosa Heads Surf Club visit www.noosasurfclub.com.au.
NOW ROASTING IN PARADISE 10 EENIE CREEK ROAD, NOOSAVILLE WWW.PADRECOFFEE.COM.AU
the cockatoo code P
omona-based artist Kate Bordessa was always a doodler who drew and painted when she was young without having a clear picture of what she wanted to do when she finished school. “That’s probably why I’ve had 35 different jobs in the last 23 years, including being a deckhand on a boat, a bartender, barista, and even a restaurant cook,” she recalls. Born in London, Kate’s been on the move most of her life. “The family moved from London to Shetland when dad worked on the rigs there - Norfolk, Cornwall, then France and finally, Australia. “Once we were down under, the gypsy life continued with stints in Canberra, Sydney, Melbourne and the Whitsunday Islands before settling in Pomona,” she explains. In 2005, Kate travelled back to the French Alps to work a ski season and it was there that she met her English-born partner, Luke, who she affectionately describes as a ‘ski bum’.
“Considering the lack of snow on the Sunshine Coast, he’s taken up cycling and because Luke isn’t an artist or creative type, his role in the business is production, distribution and managing wholesale customers,” Kate says. IN Noosa Magazine
A lot of people don’t associate art with mathematics however John Caruso discovers our cover artist who has built a global reputation creating eye-catching work with an analytical edge. Art has always been an enduring passion for Kate and she’s still driven by a desire to create, sometimes waking in the middle of the night to work on a piece. “I’m very happy with where we are today, making a living from art in an area like this," she said. "Pomona is a small community and Luke and I haven’t experienced that before so we’ve enjoyed settling down and building a life and getting to know the locals,” she says. Studio Cockatoo is Kate’s brand and all the creative work goes under that name, which is inspired by the screeching and squawking cockatoos behind her studio.
"Life is calmer when you just go with the flow..." When it comes to inspiration and style, Kate’s focus is on nature, animals, and popular culture and as Studio Cockatoo’s profile grows, requests for commissioned work has increased. “I work with vector images which is a mathematical image as opposed to a photograph which is made up of a lot of little dots. The advantage of a vector image is that you can move, scale, rotate and fill an image without degrading the quality of the image,” explains Kate. This creative process led to the publication last year of a colouring book, Colour Me Chipper, which has enjoyed two successful print runs. “The demand surprised me because I had customers asking for a colouring book and I’d never really given it much thought. However because we work with vector images, it was easy to simply drop the colours out of pieces that I had created and the result was Colour Me Chipper,” she says. “I do a lot of big events in 11
Sydney and Melbourne like the Finders Keepers Markets which feature independent creators from across Australia. “A lot of the work I do is very customer-driven so it is easy to notice a trend as designs, styles and themes come and go in popularity,” Kate says. Social media platform, Instagram, is another great way for Studio Cockatoo to connect with customers and with almost 12,000 followers, cultivating a unique voice for the brand and achieving a certain energy and personality on the site was important, said Kate. “I’ve noticed a massive boom in renovating where people are not just renovating once and leaving it at that. They’re renovating again and again. It’s the reno that never ends! "In the way that fashion is seasonal, home furnishings are also changing each season and we see that through Matt Blatt, who is one of our biggest wholesale customers,” Kate explains. It is often quoted that if you do what you love as a job then you’ll never work a day in your life! The saying is mostly true for Kate. “I hate the paperwork associated with running your own business and I do get stuck from a creative point of view, almost like writer’s block,” she laments. “Getting caught up in the day-to-day running of the business and having to make a living from your art can result in a lot of self-inflicted pressure. It’s very easy to lose that love and creative energy that you started out with, however I do enjoy the pressure when working on a commissioned piece." Kate’s work has always had a life of its own with Studio Cockatoo growing organically. “Life is calmer when you just go with the flow and I’ve learnt this from my son who’s seven," she said. “When he was younger, it felt like he didn’t sleep for about two years and so instead of forcing him to sleep because that’s what you're told is the right thing to do, Luke and I just gave into it and life has been a lot easier,” she says. The popularity of Noosa and the hinterland has grown over the years with corporates leaving the city and pursuing a less stressful life, said Kate. “If you want to dedicate your life to an artistic pursuit, it would have been difficult a decade ago however times are changing and as the hinterland population grows it is getting easier to exhibit and sell your art and make a living locally.” Explore more of Kate’s work and get in touch with her at www.studiocockatoo.com.au Summer 2016/17
There was cause for celebration at Tourism Noosa’s Annual General Meeting and Networking Night with record numbers reported for the 2015-2016 financial year. Tourism is one of the region’s key economic drivers with flow-on effects that benefit nearly every local business and with record growth, the sun continues to shine on Noosa thanks to the efforts of Tourism Noosa and its members. Here’s cheers!
Guests were treated to canapes served by the participants in the Tourism Noosa Job Showcase program which provides both training and employment opportunities to local job seekers.
THE NUMBERS Domestic Visitors 803,000 overnight visitors – é12.3% Stayed 3.2 million nights – é20% Spent $595 million – é17% 40% from interstate: stayed 35% more nights & spent 43% more International Visitors 146,000 visitors – é7.4% spent $100.5 million – é47% Overall 2.2 million visitors – é15% Stayed 4 million total visitor nights – é15% Spent $831 million (incl. day trips) – é23% *Source: Tourism Research Australia’s National Visitor Survey and International Visitor Survey (2015-2016).
NOOSA ACCOMMODATION Specialists
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Native Heart is a poetry book by sisters Nekita and Jaclyn Roberts; an homage to the land they love. And yet beyond the striking cover is so much more. A rich landscape of storytelling unfolds in a collaboration of Nekita's poetry and Jaclyn's illustrations.
aughters to a carpenter and a creative mother, Nekita and Jaclyn grew up by the ocean with their two brothers. A life of freedom and travel on the red dirt roads of Australia brought the sisters closer to nature and to the human condition. It instilled in them an understanding and a kind of empathy for people, along with a respect for our first Australians. Nekita's poem for the late farmer George Bender, speak of a heartbroken man who could not go on after being pushed into a corner by a big corporation, over coal seam gas. "George's daughter contacted me with heartfelt thanks for writing the piece. It was really special," said Nekita. Spending their youth in Peregian Beach, the sisters established the clothing store, Soul Sanctuary, making lifelong friends in the village town. However, with
a gleaming, white HG Holden wagon and a few essential camping supplies, they decided to travel once more around this big, wide land. They sketched along the way and sold their designs on t-shirts to shops and at local markets. "Dad said, 'just come back alive'," Nekita laughs. "Maybe we were a bit naive, but it was such an achievement and a time we both really treasure." When they came home Nekita met Brad, and their first child Indy was later born. Two months on and she was fighting for her life with a rare pregnancyrelated cancer.
INSPIRING Together with Brad, Indy, her family and Dr Alison Hadley, she beat it. Against all odds she came out on the other side. "My dedication to Dr Hadley is so important because she saved me with her research and has gone on to write a medical journal on my case," she explains. Nekita and Brad went on to have their second daughter Sky, to the surprise of medical experts. "My poetry tells my story and the stories of others. It's the same with Jaclyn's art. Her son Harlan is her greatest inspiration," she says. Jaclyn spent years working and completing a visual art degree in Darwin while Nekita completed her own writing degree back home. With both women back in Noosa with their own young families, the timing was right to release Native Heart. This one is a story of love at its core. “It’s such a beautiful legacy for our children."
Free Kids Mornings in Centre Come down and enjoy free fun for your little ones every Wednesday! Time: 10am Location: Playground next to Subway No need to book, just turn up! New and exciting activities every week. Full details up on our website.
GPS search: 28 Eenie Creek Road, Noosaville Queensland Big W � Woolworths � 100 specialty stores 13
life of brine
Phil Jarratt was a self-confessed spoiled brat, but as Helen Flanagan discovered, with salt in his veins, pen-in-hand and a witty mindset, life became an adventure.
seaboard, better known as the denim trail, to Noosa. It was love at first sight, so much so that when offered a job as the Queensland correspondent for The Bulletin in 1990, up went his hand and the family upped stumps to Cooroy.
Phil surfing in 2016 NFOS. Photo NFOS.
n the south coast of New South Wales, the youngest Jarratt kid was spoiled rotten and given everything, even a surfboard for his 12th birthday. At school the teen wrote pieces for surf mags and at the Sydney Morning Herald he completed a journalism cadetship in the hope of one day editing a surf mag. “Which in my eyes meant surfing all day, every day in exotic locations while beautiful women threw themselves at me,” recalled optimistic Phil, who became editor of Tracks and more or less lived the dream. “I lived at Whale Beach on Sydney’s Northern Beaches, fell in love, [with Jackie], had a kid, got married (in that order); had another kid, drifted back into mainstream journalism to pay the mortgage, then sports TV. Wrote my first book, The Wave Game in 1977 and churned out a bunch of them (mostly biographies) in the 80s and 90s.” In 1972 Phil followed his surfing mates from Torquay and along the eastern
“I commuted by train to Brisbane’s Parliament House, when necessary, became mates with Gossy and Swanny but not KRudd, who no one liked,” Phil said. “I was approached by Matthew Rees Jones to help him launch Noosa Tatler, which became Noosa Blue, which became the family business for a decade. “Great way to be part of the community and make lasting friends! Along the way we started the Noosa Festival of Surfing (NFOS) in 1998, still run by the family. While running Noosa Blue’s stable of mags and books, I wrote the bestselling Mr Sunset about Jeff Hakman, one of the founders of Quiksilver, which led to an offer of marketing head of Quiksilver's Emagazine. Left the wife and kids to wind up the Blue Group and bolted. Spent seven challenging but wonderful years based in France and later California.”
lunch at Sails, Foxtel’s Brian Walsh (another old mate who’d once done work experience at Tracks) agreed.” Featuring in-depth interviews with all members of The Brookvale Six: Gordon Woods, Bill Wallace, Scott Dillon, Danny Keogh, Greg McDonagh and Barry Bennett; leading surfers including Layne Beachley, Nat Young and the late Midget Farrelly; famous faces from the time including Patricia ‘Little Pattie’ Amphlett, as well as rare archival surfing footage spanning seven decades, it explores a truly iconic time in Australian sporting and cultural history. “It’s the most satisfying creative project I’ve ever worked on,” says Phil. But has he found his inner Spielberg? “Sixty-five is a bit late to be starting a new career, but I have loved the work. WTF! The bowls club and the rocking chair can wait!” Men of Wood and Foam will premiere exclusively on Foxtel’s HISTORY Channel on 14 December at 7.30pm AEDT.
Phil's latest project, Men of Wood and Foam, is about the surfboard building pioneers of Brookvale and a pitch was developed to tell their story in film, said Phil. “I was friendly with Noosa’s Bill Wallace and I could see that if someone didn’t tell their stories soon, they wouldn’t be around to help. Funding from all the old mates in the surfwear industry failed and finally, over
“Mr Obnoxious”. Tracks editor 1975. Photo John Witzig
PHONE 07 5474 5858
sunrisecreative.com.au WORKING WITH LOCALS IN NOOSA FOR OVER 20 YEARS
IN Noosa Magazine
locals catch the wave E
ight days of pure stoke perfectly sums up the Noosa Festival of Surfing with a mix of spectacular surfing, dogs hanging ten, tandem surfers, stand up paddle boarding and bodysurfing.
But it’s not just for professional and wanna-be surfers, the 2017 Laguna Real Estate Noosa Festival of Surfing will feature more events and activities for locals than ever before. The famous beach bar returns and for the first time, a big marquee will take centre stage on Noosa’s Main Beach as the Festival Pavilion, with a series of interactive workshops, talks, activities and daytime entertainment from live bands to sandcastle building competitions. IN Noosa Magazine and the IN Noosa Fashion App will present a fashion parade featuring local designers and boutiques on the beach stage and The Growl Towels
Competitors from 15 countries will visit Noosa again in March to be part of the biggest surfing event in the world. Helen Flanagan discovers how locals can catch a wave like never before.
Costume Party will encourage festival-goers to don a crazy outfit, dress to impress, paddle out for a few waves and win prizes.
are the renowned Harrison Roach, Matt Cuddihy, Thomas Bexon, Eric Walker, Honolulu Blomfield and Jared Mel.
Indigenous longboarder and musician, Lucas Proudfoot will present his nationallyacclaimed children’s show highlighting cultural heritage and ecological awareness through fun and interactive songs plus, the kids can get involved in thong throwing competitions too!
Almost outshining the pros every year is the VetshopAustralia.com.au Surfing Dogs Spectacular. It’s a bucket-list-worthy event especially when you see dogs surfing with GoPros strapped to their backs. Mr Dog Surf himself, Chris de Aboitiz will lead the pack, also inviting four-footers to his dog surf workshops.
In the thick of it, look out for festival besties and crowd favourites, the inimitable seven-time world champion Layne Beachley AO and husband Kirk Pengilly, best known as a member of rock group INXS. As far as the action goes out on the water, the Logger Pro and Women’s Pro attract some of the world’s finest longboard surfers and it’s easy to see why it’s the most popular division at the festival along with the Golden Breed Noserider Pro where surfers’ skills are pitted against the clock. The Garage Handplanes Body Bash, a boards-free division celebrates the growing discipline of bodysurfing with twice-winner and former world bodysurfing champion, Tom Marr returning to defend his title. The frenetic, often-controversial Teams Challenge amongst local and visiting surf clubs and factions is hugely popular with four teams of four surfers each given forty minutes to score the best single wave per person before a desperate dash to the finish line. Amongst confirmed festival competitors
Festival Director Sam Smith said it was pleasing to see a significant growth with the festival over the last few years. “The event is globally recognised as the largest surfing event in the world, with over 800 competitors in 2016 and we’re on track to surpass this with a 34 percent increase in entries on this time last year,” she said. “In 2017, we’re excited to introduce our new free on-beach program and we believe with this addition, along with world-class surfing at First Point and cold beers on the beach will truly make this a festival for the whole community. There’s no other place you’d want to be in March next year.” Stay IN formed on the 26th Noosa Festival of Surfing, 4–11 March 2017: www.noosafestivalofsurfing.com facebook.com/NoosaFestSurf @noosa_festival_of_surfing
26 Duke St, Sunshine Beach QLD 4567 | Ph: (07) 5474 9222 | Wholesale & retail coffee Monday – Saturday: 6am – 3.30pm, Sunday: 6am – 12.30pm
There truly is a rich and diverse artistic thread that runs through the Noosa community and Friends Noosa Regional Gallery has organized its 6th Group Exhibition showcasing both local artists and emerging new artists.
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The Friends play an important role as cultural advocates in the local community promoting appreciation and awareness of the gallery and of the visual arts. Explore and learn as Noosa Regional Gallery exhibits Friend’s Taste of Art 2017 celebrating ‘Taste of Your Art’, with an array of work from paintings, ceramics, sculptures, photography, mixed media and collage.
The exhibition officially opens with an awards presentation by Noosa Mayor Tony Wellington at 6pm on Friday January 27, and the exhibition continues through to the end of February.
Why not join the Friends at the ‘Coffee and Conversation’ talks, showcasing local artists with insights into their artistic journeys, exploring techniques with examples and demonstrations at these four sessions throughout February. 9 Pelican Street, Tewantin | Ph 5329 6145 www.noosaregionalgallery.com.au
Making a statement with individually-designed, handcrafted jewellery means that the memories you create will indelibly live on as treasured points in time. From proposals to gift-giving, including those 'spoil yourself' moments, Susan Ewington Jewellery uses the finest materials to create wearable works of art with each piece uniquely handmade in her private Noosa workshop. Blends of precious metals and unusual stones and curiosities are the result of traditional manufacturing techniques with a strong focus on utilising sustainable and ethically sourced and cut gemstones. The creation of each unique piece is only the beginning of the journey culminating with the wearer and it’s this love affair with the journey that continues to drive Susan’s passion. From Australian sapphires to precious metals and gemstones including platinum, gold and silver and diamonds, sapphires, rubies and more, let Susan Ewington Jewellery share with you her passion for creating stunning engagement and wedding rings. Shop online or look for Susan’s beautiful pieces in selected stores across the Sunshine Coast. www.susanewington.com.au
IN Noosa Magazine
IN THE KNOW
here's to all the kids on this wild ride in this sunny paradise running with the wildlife living for the weekend making their way up from the ground now here's to the shaper's son salt water resin dreams a new generation riding shotgun here's to peregian beach back in 1991 ocean giant washed ashore and to the girl next door sending him back into the big blue passing it on now to her own tribe new growth here in the roped off dunes salute to the sun regeneration of you here's to the little place that owns my heart this is floating art suspended in time flowing down the line
THE INSIDER INFORMATION ON THE CLEVER, THE QUIRKY AND THE COOL.
BEACH HOUSE BEAUTY While scouting appropriate locations for our summer fashion shoot we couldn’t go pass the striking colours and general vibe of Dolphins Beach House Backpacker’s Resort. A hidden gem well worth discovering and recommending to visiting friends and family. Phil and Linda Staley have travelled the world for many decades and their years of experience and understanding of exactly what a traveller requires led them to opening Dolphins Beach House more than 12 years ago. The many exotic artefacts from India, Burma and Thailand and the ambience of this family-run hostel is quirky and unique. It’s not part of a franchise backpacker business, and once you slip past the tropical gardens, statues and the pink walls, you realise that you have found a restful haven. Whether it’s a swim in the ocean, a trek through nature or a spot of shopping, Dolphins Beach House is a footstep away from one of the best beaches in the world, a stone’s throw to Noosa National Park and right on the edge of the village vibe of Sunshine Beach. 14 – 16 Duke St, Sunshine Beach Ph 1800 454 456 | www.dolphinsbeachhouse.com
Nekita Roberts @theaustralianpoet www.theaustralianpoet.com
eat and see INSPIRING
Travel and food are universal passions that evoke a number of emotions in us when we hear someone talking about adventures in far flung corners of the world or mouth-watering tales of a gastronomic experience in a rustic trattoria. Combining the two into a foodie tour can create unforgettable memories and a lifetime of stories.
oodie tours are a melting pot of real-world experiences with delicious twists, part-culture, part-adventure and a generous serving of delicacies that will have you munching, crunching, sipping and savouring just like the locals. Whether it’s chomping your way through Thailand’s food markets, whipping up Peruvian delicacies under the tutelage of a world-class chef or touring Tuscan vineyards, there is something for every taste. There are foodie tours available in just about every corner of the globe and to tempt your taste-buds and inspire your next adventure, Live It Travel has cooked up a range of packages for every budget and appetite. These are their favourite foodie destinations that you simply must consider:
IN Noosa Magazine
ITALY Italians are the masters of creating simple dishes that sing with flavour. Regional, seasonal and as fresh as possible, Italy’s cuisine is hearty, satisfying and made with love. The food is authentic and surprising – pizza and pasta are only the tip of the iceberg when it comes to the diverse array of unforgettable food you’ll find on a foodie adventure that takes you around this flavour-filled country. Take in breath-taking coastlines, exploring Italy’s incredible architecture and natural
landscapes or take part in cooking classes and learn secrets of traditional Italian cuisine from the locals. Relax over sensational lunches by day and spend your evenings enjoying an array of culinary delights. Small and intimate tours hosted by passionate and experienced guides offer the ultimate journey across some of Italy’s most beautiful destinations. While exploring the flavours of each region you will soon discover that Italy’s food, architecture and culture work hand in hand. From the unspoiled regions of Puglia to the Amalfi Coast, a foodie tour of Italy offers the opportunity to truly immerse yourself in the tastes, history, passion and culture of one of the world’s most revered foodie destinations.
JAPAN Pack your chopsticks and celebrate thousands of years of food artistry by diving into one of the world’s most
INSPIRING elegant, eclectic and harmonious cuisines. Spend your time seeing the sights and scouting out prized eating and drinking spots. Watch yakitori sizzling in front of you, eat fresh-off-the-boat sashimi and learn to make soba noodles in a hands-on cooking class. If you’re looking for a trip that tantalizes the taste buds as well as sates a sense of adventure, then a foodie tour through Japan ticks all the boxes.
arts scene bask together under a beaming sun. Experience a traditional Asturian sidreria (cider house) near Oviedo, attend a centuries’ old farmers market near the Picos de Europa National Park or devour fresh seafood on the coast in Galicia. Spain offers something for everyone with food at the heart of every tour. locals keen to share the mysteries of Sri Lankan cuisine. While you are there take time to explore the rich culture of Sri Lanka with elaborate temples, ancient fortresses and wildlife-filled countryside. A true adventure for all your senses!
SPAIN SRI LANKA Leave moderation at home and indulge with a gourmet adventure in Sri Lanka. Lie back on the coast, cool down in the highlands and weave through the streets of the buzzing capital. Taste melt-in-themouth desserts, cook seafood straight out of the hands of a fisherman, uncover fiery curries and spend time with welcoming
Explore the sights, sounds and tastes of Spain. Immerse yourself in culture, history and cuisine as you taste local produce at Santa Catarina Market, whip up Catalan specialties in a cooking class and wander the stunning Gothic Quarter. Enjoy the wealth of tapas bars in Logrono, explore the medieval streets and underground wine caves of Laguardia. Venture north to one of Spain’s most celebrated cities, San Sebastian, where beautiful beaches, historic buildings and a thriving food and
Hungry for a tasty adventure? Live It Travel offers a variety of foodie tours that will take you all over the world. Enquire today by calling 1300 662 702 or email email@example.com
food bites SMALL TOWN, BIG HEART
More than 142kg of donated food items have been placed in Noosa Civic Community Pantry for re-distribution by REAP Sunshine Coast to those that need them most. Keep it coming Noosa! SLOW DOWN Bordertown Barbeque & Taqueria is embracing the Slow Food vibe with a weekly visit to the Noosa Farmers' Market to ensure the freshest local flavours with local fishermen Soul Fish also
providing the goods for the crispy skinned salmon fish taco. Don’t forget the 3-5 o’clocksies with $5 drink and taco specials and $10 cocktails! CHEERS CAPTAIN! El Capitano is launching a craft cocktail bar with old classics and modern takes to celebrate their 1st Birthday on 18 December. Get the details at www.elcapitano.com.au
the crew’s Mo-vember fundraising has gone too far – with locally-designed Mo-vember shirts popping up around the world!
WHAT’S COOKING AND WHO’S HOT
taking in the region’s best producers, markets, restaurants, cooking schools, events, wineries and brewers. www. visitsunshinecoast.com/ foodtrails Don’t miss Peter and local producers on his Coastal Kitchen series on SBS.
Cafe Le Monde's new freshly-shucked oyster bar features Australia's top growers every day with $1oysters on Thursdays from 5-6pm BUCKET LIST Head Chef at Imperial Hotel Eumundi, Andrew Strange, is looking forward to incorporating the new Eumundi Lager into his comprehensive gastropub menu. He’s also preparing a “Bucket List” dinner with the world's best foods – think Beluga Caviar, French truffles, the world’s best beef, ancient cheeses, exotic abalone, Grange Hermitage and Louis Roederer Cristal Champagne. Meanwhile,
NEW CHEFS James Wu is the new sous chef at Embassy XO while Makepeace Island has appointed former Sails Restaurant chef, Lisa Mahar, as head chef.
RELAX AT RICKYS Rickys celebrated their 10th anniversary with owners, Brent and Deb Ogilvie, thrilled with customers sharing their most memorable dishes from the past decade. The clear winner was the Passionfruit Souffle. Toast their success at the newly-renovated bar with their $12 cocktail menu all day, every day. We love the Pampero blanco, smoked pineapple and coconut.
THAT’S AMORE! Rickys will also host the next Noosa Amour showcase of The Ogilvie Group restaurants with four courses prepared by Head Chefs Andy Davies, Locale; Jeremiah Jones, Wood Fire Grill; Josh Smallwood, Rickys; and Jules Santis, aromas. Served with matching wines for $95, tickets will sell fast. Sat 11 Feb www.rickys.com.au
CHOCOLATE COATED WtF? Standing for Who’s the Farmer?, this new pizza outlet on Hastings St is passionate about local produce for their traditional and make-your-own pizzas. The organic dough is slow-aged and they enlisted the help of locavore Matt Golinski to ensure the best ingredients.
Bohemian Bungalow, is firing up “The General” for Smokey Sundays with a meaty tasting plate for up to four people for $35; plus cocktail jugs and live music from 1-3pm. On Wednesday nights, BoHo locals (including Noosa!) can enjoy two meals and a bottle of wine for $50. SEEDS OF SUCCESS Local producers are feeling the online love with Sunshine Coast Regional Food Directory featuring profiles on food and beverage producers as well as foodie activities, cooking classes and farm visits. www.sunshinecoastregionalfood.com.au Peter Kuruvita also recently launched Sunshine Coast Destinations Ltd’s new interactive website that will enable visitors to create their own personalised food trail
MARBLE BAR SUSHIMI Summer is all about seafood at Marble Bar Sunshine Beach with the emphasis on fresh. Think Atlantic salmon or Yellowfin Tuna straight off the boat and sliced into perfect sashimi – but only when available. You can always satisfy your seafood hunger with a bucket of Moololaba Prawns and two glasses of rose for $35. Choose from a French dry style or one of two Barossa beauties.
MAISON DE PROVENCE
Noosa Boathouse will be pulling in the punters with their famous Crispy Bangalow Pork Belly back on the menu. Don’t miss the Boathouse Summer River Festival on Sunday 26 Feb. Bring a picnic rug and your mates for an afternoon of free live music on the Boathouse lawn with street food, wine and beer available.
Add some French flair to your festive season with Maison de Provence’s traditional Bûche de Noël, a traditional log-shaped French dessert; see what maaster pâtissier Eric Pernoud has created in the shape of Christmas trees; and of course don’t miss the standard French fare of breads, croissants, pastries and macarons. THE GINGER FLOWER & FOOD FESTIVAL
you can’t go past Fiona’s Fancies in Noosa Junction. On display is an assortment of reindeer, Santas and all things Christmas in various foodie forms from biscuits to cake pops; gingerbread houses; mince pies; fruit cakes and of course, macarons! All hand-made by Fiona and most of it can be gluten free. Order early and don’t forget Fiona’s fuss-free take-away catering!
GOLDEN BEANS Gavin Piper has been a builder, baker and is now a multi-award winning coffee maker with Costa Noosa Espresso adding to its medal tally from the Australian Coffee Roasters Golden Bean Awards. With close to 1,200 coffees judged over an intense three days, they brought home Silver for the Australian Grown category; Bronze for decaffeinated (Milk based); and Bronze for Single Origin (Espresso). CHRISTMAS DISPLAY If you like drooling in windows stacked with Christmas cheer, 21
The 21st Ginger Flower and Food Festival at The Ginger Factory from 20-22 January offers three sensational days of food, flowers and entertainment! From eyepoppingly bright ornamental gingers and heliconias to a stunning array of more than 3,000 plants for sale. Get the gardening secrets and cooking inspiration from the experts, including Matt Golinski; and have fun with entertainment and kids activities. www.gingerfactory.com.au MASS GOODNESS Need to up your vegie intake or get your kids to eat their greens? Mass Nutrition has vacuum-fried X50 Broccoli Chips which are guaranteed to blow your mind! The guilt-free snack is available in Rock Salt, BBQ or Spice.
Celebrate new beginnings at XOcolat (formerly 16 Degrees Chocolate) with lavish chocolates, creative chocolate drinks and a healthy chocolate range created by new owner Sonja. Follow their Facebook page for weekly chocolate specials. ON YOUR BIKE! Village Bicycle is on the move around the corner to Sunshine Beach Rd. Keep an eye on the original site which will relaunch with a Mexican flavour. Neighbouring Bean Drop is also mixing things up with a new focus on food. POSITIVELY PALEO Eumundi Meats' signature paleo range is meat to please with their Hot Summer special of 6 paleo beef burgers + 6 paleo bread rolls for $30; or try the dry aged beef that has been subject to a 650-hour drying process, allowing millions of chemical reactions to seal in the juices and slowly break down the muscle proteins. For white meat, don’t miss the madly popular Turducken.
LA DOLCE VITA Noosa Waterfront’s spring-summer menu is out with taste sensations such as the Pate di Funghi, wild mushroom and truffle pate with waffle cone, mushroom soil & grated green tea. Don’t miss the Tues-Sat lunch special featuring three tasting plates for $29. Choose a wine to match and discover why they were awarded Two goblets in Gourmet Traveller's Australian Wine List of the Year. Summer 2016/17
The edible fruit of a variety of bromeliad originating in South America, the pineapple owes its name to its resemblance to a pinecone. Being a tropical plant, it thrives here on the Sunshine Coast and its success in the region has for decades been celebrated in the form of a 16 metre fibreglass version near Woombye. Pineapples are best picked as ripe as possible, and the test I use to see if they’re ready is to pull on one of the leaves; if it comes out easily you’re in business. They should also be a nice uniform golden colour and have a sweet tropical smell. Pineapples can be used in sweet and savoury dishes as well as juices and cocktails such as pina colada. I like grilling or BBQ’ing pineapple in big slabs so that the natural sugars caramelise.
Pinapples go with: coconut, pork and ham, lime, mint, seafood, ginger, chilli, other fruits, rice, yoghurt
Despite the fact that yellow peaches dominate the market in Australia, I personally would choose a white one any day. Slightly sweeter, less acidic and more perfumed, when poached they turn the prettiest shade of pink. Their sister fruit, the white nectarine, is in the same family but with a smooth skin instead of the standard peach fuzz. Peaches are grown throughout the region from November through to February and the ones I’ve had so far this year are the best I’ve ever eaten. Peaches also go well in both sweet and savoury dishes and white peach nectar is the essential ingredient in the classic Harry’s Bar Prosecco Cocktail, the Bellini. Try them sliced up fresh in a salad with roast duck or pork. White Peaches go with: raspberries, wine and champagne, vanilla, cream, ice cream, jelly, almonds, duck and pork, sugar and honey
$25 daily lunch special with a complimentary glass of wine
Bookings: (07) 5440 3317
One of Noosa’s best kept secrets
Golf & Spa Resort, Links Drive, Noosa Heads IN Noosa Magazine
When the weather heats up, Matt Golinski reaches for these summer sizzlers to get him through
The humble bean has long been taken for granted as the green part of the three veg to go with your meat at dinner time, often overcooked and under-seasoned and generally not given the love and respect it deserves. When quickly blanched and refreshed, beans add great flavour and texture to salads, they give colour and crunch to stir-fries and paella - and they come alive when sautéed with chilli, garlic and anchovies. There are lots of varieties on the market, including the beautiful yellow butter beans, flat beans and wing beans. One of my favourite ways to eat beans is the Lebanese style “Loubieh Bel Zeit”, where they are cooked down slowly in tomatoes and garlic until they’re meltingly soft. Beans go with: potatoes, lamb, beef and chicken, bacon, butter, cheese, garlic, olive oil, nuts, olives
I hated capsicums when I was a kid but when I discovered roasted capsicum I was suddenly in love. Now I’ll eat them any way you give them to me. They are readily available in red, yellow and green and each has a different sweetness and texture that gives amazing colour to salads. Chillies are the same species, but with varying levels of the compound capsaicin, which is like a drug. Some people won’t touch it, some dabble on weekends, and some are full blown junkies. The pain caused by the capsaicin makes our bodies create endorphins which make us feel good. I’m a junkie. Roasted capsicums and chillie blended with garlic, cumin, coriander, caraway and olive oil makes harissa, perfect with Moroccan-style roast lamb.
CAPSICUMS & CHILLIES
Capsicums & chillies go with: eggplant, tomatoes, olives, anchovies, pasta and rice, garlic, seafood, olive oil, capers, lamb
(07) 5455 3290 firstname.lastname@example.org www.mrchowdimsum.com.au #mrchowdimsum f: Mr Chow
77 NOOSA DRIVE N00SA JUNCTION ( ACCROSS FROM KB’S / NOMADS ) OPEN 7 DAYS 23
SERVING FOOD TILL LATE Summer 2016/17
IN THE KITCHEN
Sumptuous summer delights
GRILLED SWORDFISH WITH WHITE POLENTA, ROASTED PEPPERS, CAPERS AND OREGANO
ROASTED CHICKEN BREAST, SMOKED BACON, GREEN BEANS AND DUTCH CREAM POTATO SALAD
SERVES 4 AS AN ENTRÉE
Ingredients: • • • • • • • •
x 180gm swordfish steaks 4 150gm white polenta 750ml water 40gm butter 40gm Parmesan, grated 50ml cream 1 red capsicum 1 yellow capsicum
• 1 green capsicum
skin-on chicken • 400gm breast • 200gm smoked bacon rashers, julienned • 200gm green beans, sliced • 300gm Dutch cream potatoes, cooked and sliced • 1 cup frisee or cress
• 50gm small salted capers, soaked in water • ½ cup oregano leaves • 50ml red wine vinegar • 75gm extra virgin olive oil • Salt and pepper
• 1 golden shallot, finely sliced • ½ cup mixed fresh herbs (parsley, fennel, basil,) • 1tbs wholeseed mustard • 30ml lemon juice • 75ml olive oil • salt and pepper
Bring the water to the boil and whisk in the polenta in a steady stream. Turn down the heat and simmer for 10 minutes, stirring occasionally.
Season the chicken breasts and fry in a hot pan until well coloured all over. Transfer to a baking tray and roast in a 190°C oven for 12 minutes.
Add the butter, Parmesan and cream and season with salt and white pepper. Set aside.
Remove from the oven and rest. Fry the bacon until slightly crispy. Blanch the beans in salted boiling water for two minutes and refresh in iced water. Drain.
Roast the capsicums in a hot oven until the skins are blistered and the flesh is soft. Cool.
Whisk together the mustard, lemon juice and olive oil. Slice the chicken thinly and mix with the bacon, beans, potatoes, frisee, shallot and herbs, and dress with the mustard dressing. Season with salt and cracked black pepper and transfer to a serving bowl.
Peel the capsicums, remove any seeds and cut into 5mm strips. Mix with the capers, oregano, vinegar and olive oil and season well. Oil, season and grill the swordfish steaks on a BBQ or hot grill pan until just cooked through. Divide the polenta between four plates and serve the swordfish and a large spoonful of the capsicums on top.
2014 William Fevre ‘Les Clos’ Chablis, Chablis, FR
2015 Kooyong Beurrot Pinot Gris, Mornington, VIC
2014 Ata Rangi Lismore Pinot Gris, Martinborough, NZ
2014 Olivier Leflaive Meursault, Burgundy, FR
$12 – 17
$35 – 40
$195 – 200
$28 – $33
$40 – $45
$125 – 130
PERFECT 2014 Antinori Guado al Tasso Vermentino, Bolgheri, IT
IN Noosa Magazine
PRETENDER 2015 Yalumba Y Series Vermentino, Regional Blend, SA
IN THE KITCHEN
Matt Golinski shares his favourite dishes to capture the fresh flavours of summer!
PINEAPPLE AND COCONUT TAPIOCA WITH GRILLED PINEAPPLE, PEACHES AND MACADAMIA CRUMBLE SERVES 4
Ingredients: • • • • • • • • •
50gm tapioca pearls 200gm pineapple, crushed 50gm light palm sugar ¼ vanilla bean, split and scraped 125gm coconut yoghurt 50gm dark palm sugar Juice ½ lime 2 00gm pineapple, grilled and diced 2 00gm white peaches
• • • • • • •
GRILLED SWORDFISH WITH WHITE POLENTA, ROASTED PEPPERS, CAPERS AND OREGANO
(or lychees), halved and cut into wedges Handful of mint leaves 75gm plain flour 50gm brown sugar 50gm unsalted butter 2tbs rolled oats 5 0gm raw macadamias, roughly chopped ½ tsp ground ginger
Method: Cook the tapioca in boiling water for 10 minutes. Heat the pineapple, sugar and vanilla until the sugar is melted. Strain the tapioca and add to the pineapple. Bring to the boil and simmer for three minutes.Cool and fold through the yoghurt. Simmer the palm sugar and lime juice until dissolved. Cool. Mix gently through the pineapple, peaches and mint. Pulse the flour, butter and brown sugar in a food processor. Mix with macadamias, oats and ginger in a large mixing bowl. Spread in a thin layer on baking trays and bake at 170˚C for 10 – 15 minutes. Divide the tapioca between four serving glasses. Top with the pineapple and peaches and sprinkle with a spoonful of the crumble. Enjoy!
ROASTED CHICKEN BREAST, SMOKED BACON, GREEN BEANS AND DUTCH CREAM POTATO SALAD
PRETENDER 2015 Yalumba Christobel’s Moscato, Regional Blend, SA
2015 Alasia Moscato d’Asti DOCG, Piedmont, IT
2008 Royal Tokaji Blue Label Aszu 5 Puttonyos, Tokaji, HUN
SA $19 – 24
$27 – 32
$45 – 50
PINEAPPLE AND COCONUT TAPIOCA WITH GRILLED PINEAPPLE, PEACHES AND MACADAMIA CRUMBLE 25
GIDDY UP FOR THE CUP! It was giddy up for glamour at Peppers Noosa Resort & Villas for Melbourne Cup with fine food, fillies and fashion.
IN NOOSA MAGAZINE PRESENTS:
SUMMER WINE LUNCH Your long, hot summer just got longer with a superb wine lunch at the spectacular Peppers Noosa Resort & Villas. FRIDAY 10 MARCH 2017 â€“ 12 NOON FIVE COURSES WITH MATCHING WINES $75 PER PERSON Bookings essential on 07 5455 2231 or email@example.com
PEPPERS NOOSA RESORT & VILLAS | 33A Viewland Drive, Noosa Heads QLD 4567 Australia Phone: +61 7 5455 2200 | Email: firstname.lastname@example.org | Visit: peppers.com.au/noosa
IN Noosa Magazine
Melbourne Cup is known as the race that stops the nation and at Peppers Resort & Villas it was the fashions on the field that turned heads! IN Noosa Magazine partnered with Peppers to celebrate the launch of its IN Noosa Fashion App with a stunning parade featuring designs from Penelope XO, Chloe & Grace, Chuckles & Boo and Mensroom by Cottonworx. The food was fabulous, wine was flowing, fashions were fantastic and the atmosphere friendly!
NEW YEARâ€™S EVE
KIDS EAT FREE EVERY DAY
Sunday 25 December 2016
Saturday 31 December 2016
Celebrate Christmas in style at Peppers Noosa Resort & Villas.
Enjoy a four course menu, with complimentary drink on arrival at our View Restaurant.
DINNER IS ALWAYS ON US for kids who are dining with an adult at View Restaurant. This special offer allows all our little adults to choose from 8 delicious main meals for children, served with a drink & dessert. Applies to orders taken between 5.30pm & 6.30pm.
Adults $175pp, Children 3 to 11 years $75pp, infants under 3 years free of charge. Bookings essential.
$129pp, or $99pp if booked and paid prior to 30/11/16 Bookings essential.
PEPPERS NOOSA RESORT & VILLAS | 33A Viewland Drive, Noosa Heads QLD 4567 Australia Phone: +61 7 5455 2200 | Email: email@example.com | Visit: peppers.com.au/noosa
Matt Golinski shares what makes a great pizza and the moment he first fell in love with the real deal.
o clear is my memory of the first piece of pizza I ever ate in Italy that I could lead you to the spot where I bought it 25 or so years ago in the backstreets of Venice.
That huge, thin triangle of crispy dough with nothing but tomato sauce, finely sliced zucchini and bubbling cheese was my awakening to the joy of what pizza could, and should be. It was a far cry from my childhood memories of special nights out at Pizza Hut where the Meat Lovers, complete with an inch thick base and faux bacon seemed at the time like a feasibly authentic Sicilian experience.
Thankfully, Australia has grown up over the past 25 years, and now I donâ€™t need to travel half way around the world to experience the true taste of Italy. Dodge the mass produced, stuffed crust, pie encircled and corn chip sprinkled rubbish that some marketing genius has felt the need to invent, and youâ€™ll find (particularly in Noosa), that there are a lot of places popping up that understand that great ingredients and simplicity done well is the key to success. What makes a great pizza, like any food, is subjective. Some people love a thick base with 25 ingredients and some prefer theirs wafer thin with nothing but tomato sauce and cheese.
IN Noosa Magazine
Image: Courtesy of El Capitano Noosa
There are some important factors in producing a great pizza:
More and more pizza makers are turning to using slowly aged doughs or sourdoughs made with stoneground, organic flour to create a better flavour and texture. This natural leavening process also helps with the digestion of the dough.
One of the key words that get thrown around in the food industry these days is provenance. People care about where their food has come from and they realise that the closer they are to the source the better it’s likely to taste. So the best pizza joints are making an effort to source their topping ingredients direct from the grower.
THE SAUCE Ask any Italian where the best tomatoes come from and of course they’ll say Italy, but talk to a third or fourth generation Italian-Australian and they may just back us (assuming that they grew them). There are a lot of places making their own sauce from burstingly ripe, fresh tomatoes. There are also lots of world-class Australian brand passatas on the market that are making our pizzas sing.
Of course one of the most important factors in enjoying your pizza is where you’re eating it, and the company you’re in. We’re spoilt for choice when it comes to pizza in the Noosa area and we’ve got all the ingredients to create a lasting pizza memory like mine without the air miles. Image: Courtesy of WtF Pizza Noosa
THE CHEESE Sadly, the price of real buffalo mozzarella in Australia is prohibitive for use on most pizzas here, but there are some great cheese producers making the similar Fior di latte, from cows milk, which is an affordable and delicious substitute.
Image: Courtesy of WtF Pizza Noosa
Image: Courtesy of El Capitano Noosa
Putting our awesome local producers on the stage Here at Who’s the Farmer? Pizza, we’re passionate about local produce. Our organic dough is slow-aged and our deli toppings locally sourced. Our naked pizza forms the perfect stage, showcasing local produce as more than just fresh greens, handmade sausage or beautifully tended tomatoes.
WtF? Pizza is a place where our community of producers are the stars. When you know who made it and where it comes from, then you can truly trust your food! MATT GOLINSKI Chef, Local Food Advocate and WtF? Pizza Ambassador
FREE SPRING WATER WITH PIZZA PURCHASE Download coupon at: www.facebook.com/wtfpizza
SHOP 6, 49 HASTINGS ST - NOOSA (BEACHSIDE - BEHIND BISTRO C)
www.peregianbeachhotel.com.au David Low Way, Peregian Beach
fabulous food & fashion!
IN Noosa Magazine’s spring wine lunch encapsulated the cool, beachy vibe of the Peregian Beach Hotel with a fabulous celebration of food and fashion – washed down with superbly suited Tasmanian wines!
ew chef Matt Holt (ex Café le Monde) showed his flair for creating simple, fresh dishes with an Asian twist serving up a four course feast that was perfectly suited to the relaxed, funky and laid back vibe of the Peregian Beach Hotel.
Hervey Bay scallops
Fresh and delightful Tasmanian wines from the Brown Brothers stable incuding Pirie and Tamar Ridge provided the perfect accompaniment to the food, as did the fashion parade featuring local ‘stars’ showing off the latest from boutiques including Domini Designs, Evolve, Mofo Men’s Apparel, Preferae (now Penelope xo), and The Travelling Kimono. Guests were treated, tantalised and tempted with a feast of food, wines and fashion in a relaxed, beachy setting – it’s no wonder many stayed on until the sun was setting. The family-owned and managed PBH tends to have that effect!
TO START Hervey Bay scallops, Eumundi tear drop tomatoes, yam gaufrette, blood orange and pink peppercorn hollandaise. NV Pirie Sparkling Chardonnay Pinot Noir (Tas)
Malay red curry duck
ENTRÉE Malay red curry duck, wombok, peanut, pineapple chilli salsa
SUMMER WINE LUNCH
Tamar Ridge Pinot Noir (Tas 2014)
Extend the summer vibe with a superb feast amongst the trees and overlooking Noosa’s main beach at the luxurious Peppers Noosa Resort & Villas.
MAIN Local Yellowfin Tuna, wasabi cream desirees, choy sum, wakame, gari, lime teriyaki, toasted sesame, watercress
Friday 10 March,12pm 5 courses + matching wines
Tamar Ridge Sauvignon Blan (Tas 2015)
$75 per person PEPPERS NOOSA RESORT & VILLAS
Viewland Drive, Noosa Heads
Coconut and lemon tart, apple and guava sorbet Coconut & lemon tart
John G. Brown Explorer Orange Muscat & Flora (Vic 2014)
Bookings Essential: 5455 2200 firstname.lastname@example.org More information at www.innoosamagazine.com.au Summer 2016/17
Freshly Brewed! T he popularity of craft beer continues to rise with a shift to quality over quantity, according to Matt Jancauskas from Brouhaha Brewery in Maleny, who supplies Peregian Beach Hotel, Bordertown BBQ and Moto, amongst others. “Beer is best drunk fresh so consumers drinking craft beer at their local realise how much better it is,” Matt said. “Plus, they’re getting to chat to the brewers who have a real passion and education for boutique beer. “We’re tailoring a product with no chemicals, no preservatives and nothing nasty. It’s made onsite with four natural ingredients and that satisfies the consumer's thirst on many levels.” It can be a tricky process brewing a great beer and there are certain traits that make a great brew. “With so many variables involved you have to be fastidious! The process is scientific and maintaining a clean
IN Noosa Magazine
When Captain Cook sailed the Endeavour down under in the mid-late 1700s, there were four tonnes of beer on board and Aussies have been consuming copious amounts of the amber liquid ever since without much thought given to exactly where it comes from. John Caruso finds out why times are changing with drinkers seeking a cleaner, fresher, boutique brew. environment is important,” Matt explains. “For example, the temperature of the water that you add determines the length of the molecule chains you extract, which results in whether a beer is a dry or sweet. “The making of the beer is just a small part of it though because if it’s not being cared for, then it’s useless," he says. "Anything can spoil it.” Light, oxygen, heat and germs are the biggest threats to your favourite drop. “When it leaves my brewery, the beer is in pristine condition but if I put it on a truck that’s exposed to the elements, and then it sits in a hot warehouse for a week
then it is going to spoil very quickly and that’s why the big guys add preservatives,” says Matt. Foodies have been confabulating over food and wine pairings for centuries and now beer drinkers won’t feel left out. “We recently did a degustation where
INTHE BOTTLE we paired four beers to four courses,” Matt excitedly explains. “One of our beers that works best is a Saison. You can smell apples and pears however there’s no fruit added. It pairs beautifully with seafood like fish and mussels." There’s no real hard or fast answers when it comes to matching beer with food however if you choose a lighter, whiter, easier-drinking beer with seafood; a more full-bodied beer with meat; and a sweeter, darker beer for dessert, then you can’t go wrong. It’s not just the men who are enjoying the local drops. Mal Butcher from Flux Restaurant and Lounge said craft beer was becoming the gateway from wine to beer, especially for women. “The fresher flavours help with that transition, especially something like a Stone and Wood Pacific Ale with its passionfruit flavour, it’s like a Sauvignon Blanc in a beer,” he said. “Craft guys are about quality grain and quality hops and their beer is now more complex than wine with more craftsmanship involved – and that is being appreciated by the drinker.” As work gets underway re-establishing the brewery at the Imperial Hotel for the welcome return of Eumundi Lager, General
Manager Brendan Fenlon agrees. “Younger drinkers are looking to experiment and the beer drinker’s taste buds are changing,” he said. “Eumundi Lager was brewed on site at the hotel from 1988 through to 1992 and when the process shifted to the Yatala brewery, Lion Nathan stopped production soon after. “Now with the resurgence in craft beer, they are ready to revive Eumundi Lager and have it brewed locally again, back at its spiritual home, the Imperial Hotel.” The interest and consumption in craft beers has also seen spin-off businesses like Sunshine Coast Craft Beer Tours, run by Joshua Donohoe, which started running brewery tours and themed events earlier this year and has been busy ever since. “We run regular guided tours and can tailor tours for beer lovers who want to visit a brewery, meet the brewer and learn what’s involved in getting the beer to their glass,” says Joshua. “Beer and food events are also extremely popular for both sexes.” The appreciation and presence of craft beer is rapidly growing across Noosa with intriguingly titled and labelled brands ready to be sipped, gulped and guzzled. Drink-in or take away in a growler or a squealer (look it up), it's all about the purity of the craft. Cheers to that!
YOUR NEAREST BREWERY BONSAI BREWHOUSE 18b Reserve St, Pomona BROUHAHA BREWERY 6/39 Coral Street, Maleny THE SUNSHINE COAST BREWERY 5/13 Endeavour Drive, Kunda Park 10 TOES BREWERY 4/127a Sugar Road, Alexandra Headland YOUR MATES BREWING CO. 4/30 Allen Street, Caloundra MOFFAT BEACH BREWING CO. 12 Seaview Terrace, Caloundra
CRAFT BEER continually flowing, always changing at
3/255 Gympie Terrace
07 5455 6540
SLOW LOVING L
Imagine a gathering that stretches over six kilometres in one of Italy’s most beautiful parks with exhibitors from all over the world congregating to eat, drink, laugh and talk passionately about one subject that units them all - food! John Caruso meets the delegates from Slow Food Noosa who were part of the pilgrimage to the country that started the international Slow Food movement.
ocal producers and food specialists from Noosa were part of the Aussie contingent to Terra Madre Salone del Gusto 2016, an event held every two years where more than half a million foodies from 160 countries explored countless food stalls, workshops, demonstrations and tasting areas in Turin, Italy.
For Kim and Jason Lewis from Cooloola Berries it was their first trip to Italy and they discovered that while other producers spoke of similar issues of food labelling, fair prices and access to transport, there was a stronger connection between producers and consumers in Italy than what was experienced at home.
Representatives from Cooloola Berries, Buchi Kombucha and Kin Kin’s Black Ant Gourmet were amongst those taking a taste of Australia to the world in a whirlwind trip funded by the Slow Food Noosa convivium as part of their fundraising initiatives.
Living local and using sustainable farming principles has always been an important mantra for the third-generation farmers and their experience at Terra Madre only strengthened their resolve in implementing the practice in their own community.
Over the five day period, delegates explored the festival, participated in workshops, forums and events as well as manning the Slow Food Australia stand with information and samples from Australian food producers including Suncoast Lime Salt; finger limes from The Caviar Lime Co; strawberry jam from Cooloola Berries; Lirah Balsamic Vinegar; and Rosella Jam from CC’s Kitchen.
“Good, clean and fair is how we want to run our strawberry farm and as these are the key principles of Slow Food, we were thrilled to meet farmers from all over the world who shared this approach," Kim said.
For 18-year-old Sally Higgs, the trip was an experience of a lifetime and she is passionate about getting more youth to join the international Slow Food Youth Network. The apprentice chef with Kin Kin’s Black Ant Gourmet was a guest speaker for Slow Food Noosa last year due to her excellence in both Agricultural Science and Rural Operations at Noosa District State High School where she was a regular award winner as part of the Noosa High Beef Cattle Show team.
“We’ve got to be more vocal about what we do and we have to talk more openly and honestly about farming practices in Australia and the impact that has on our food, community and economy. We’ve got to enlighten and educate consumers in Australia to how much better relationships between producers and consumers can be.”
“This was my first time out of Queensland and I remember landing in Milan and seeing snow-capped mountains in the distance,” she says. “It was amazing seeing people from all over the world arrive and set up their stalls and once they opened their white tents up, all their country’s rich history and culture was on display.
The Lewis’ believe that collaborating with Slow Food Noosa has helped Cooloola
“I have learnt so much and my head is still spinning,” she said.
Tourism Noosa assisted with funding to transport local products to be part of the Slow Food Australia stand as well as providing banners and collateral to promote Noosa and the Noosa Food & Wine Festival to the world.
Berries to better understand and promote the value of sustainable food and shortening the value chain for producers. “This trip has given us the opportunity to experience a true local food culture, a better way to eat and a better way to live,” said Kim, who is now working with Slow Food Noosa on a new project to help link producers and consumers.
yr 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.
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
IN Noosa Magazine
INTERNATIONAL Since returning Sally is working on a special project with Slow Food Noosa to help encourage people to eat local and is keen to start a Slow Food Youth Network in Noosa and has held an initial meeting to gather interest. After receiving notification of her successful application to Terra Madre, Dr Sarah Lantz from Buchi Kombucha was invited to be one of five expert panellists who spoke at a sold-out forum, ‘Bacteria as Friends’, about fermentation and building relationships with bacteria. “I was on a panel of five along with two Italians, a Swede and a Japanese representative discussing bacteria which was an experience for me as the presentation was translated into three different languages simultaneously.” For Sarah, the size and enormity of the event surprised her and it was great to see that the work she was doing back home was part of something much bigger outside her home town. “What we changed when we returned from Italy was the decision to be a different fermentation brand compared to others. We need to know and understand exactly what is in our kombucha,” she said.
Australia don’t understand where their food comes from. "I’m talking about the origins of our food. Is the asparagus I’m buying from Peru? Are the mangoes from Mexico? It’s a shame because we live in a country where we can grow an abundance of food and there’s so much cool stuff happening like urban forages and guerrilla gardeners yet we aren’t linked into that,” she says. “We don’t have a clear, direct relationship with our farmers here, whereas in Italy it’s the very opposite and the farmers are very vocal about it.” Terra Madra Salone del Gusto 2016 was an eye opener for our local delegates, all returning home with new ideas and a renewed passion for what they do. With just under two years until the next event, it’s worth considering your own contribution to the local food scene and maybe, just maybe, you could be jetting off to Turin in 2018! Watch this plate. I mean space!
ABOUT TERRA MADRE Terra Madre Salone del Gusto is the largest and most culturallysignificant food and wine fair in the world. Held every two years, 2016 heralded the 11th event. It was held over five days in September and included: more than 500,000 visitors; 7,000 delegates from 143 countries; 300 Slow Food Presidia; and 1,000 food communities for the Terra Madre network from five continents. Among the activities were: 82 taste workshops; 27 cooking schools; 12 conferences; four dinner dates; 41 forums; 180 educational activities; 15 mixology events; four themed areas; two interactive programs on Slow Meat and the Ark of Taste; and 184 activities organised by the University of Gastronomic Sciences. For more information visit: www.slowfoodnoosa.com or www.salonedelgusto.com
“As a business grows it’s easy to introduce ingredients like syrups, for example, from overseas and we decided that we didn’t want to do that. Shipping to Western Australia, simply because of the distance is problematic so we’re going to set up microbreweries in WA and in Melbourne for consumers in those areas and we’ll be utilising local farmers to supply those microbreweries.” According to Sarah Lantz, 95% of people that attend her workshops in
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Keeping cool during summer and surviving the Christmas crush is eased with the help of some cool cocktails. We asked one of the world’s best for his tips and tricks.
ack Jin Lio is an original member of iconic Brisbane cocktail bar, The Bowery, in Fortitude Valley and the former manager of Tiki-themed cocktail bar, Jungle in West End. In between, he has lived in Tokyo and Buenos Aires, eating and drinking and gathering ideas in his travels. When not making or dreaming up new drinks, he is fumbling his way through the writing of his first novel… You can find him crushing cool cocktails during a summer stint at Bordertown Barbecue. "The perfect summer cocktail for me has to be three things - ice-cold, citrus-sharp, and near at hand. It needs to do the job of cutting through whatever savoury and fatty snack you might be indulging at the time:
IN Noosa Magazine
THE ART OF SUMMER COCKTAILS
fish ‘n’ chips, a cheeseburger, or tacos. Also the heat makes you sluggish, so the ideal cocktail ought to be revitalising and easy to make. Making drinks at home doesn’t need to be complicated. You don’t need a well-stocked bar (that’s what cocktail bars and bartenders are for!). For the home bartender, Keep It Simple.
and excellent to share. Negronis are great at sundown.
› If you’d like to make shaken drinks,
a simple three-piece shaker is best. Don’t use the two-piece shakers with the large glass section that you see in fancy cocktail bars. The simple shaker found at homeware stores is best for home use. The key to shaking a drink is to use good ice (see above) and to give a good solid shake - count to ten seconds or until the shaker becomes frost cold.
HERE ARE MY TIPS: › Keep the ice-trays in your freezer
stocked. Simple, large square ice cubes are best. In the midst of summer, large solid ice-cubes will melt slower and keep your drinks cold for longer. Fill your glass right up to the brim with ice.
› Buy a spirit measure (available at most
bottle shops) and follow recipes closely. The most important part of a good drink is balancing the sweet and the sour with the liquor. It’s all about correct proportions.
› Use fresh citrus, whether lime or lemon. And yes, there is a difference. If the recipe calls for lime, use lime. Get a juice squeezer, they come in handy.
› For beginners, choose drinks that you
can build (i.e. mix) in the glass or a pitcher without having to use a cocktail shaker. Pimm’s Punch is easy to make
› Choose simple cocktails. In my opinion, the best cocktails have three, four, maybe five ingredients at the most.
› Learn to make a classic sweet-sour
cocktail, such as the Tommy’s Margarita (featured). Most cocktails are built on the basic foundations of simple drinks like that one.
Practice makes perfect.You don’t need to know how to make every cocktail in the book (that’s our job). What makes any home-cooking great is the personal touch. Once you have your favourite cocktails down pat, go ahead and experiment. Try new brands of your preferred spirits. Add seasonal fruits, try basil, cilantro, mint, brown sugar, honey. GET CREATIVE & ENJOY..." - JACK.
SUNSET IN NOOSA
› 45ml Jose Cuervo Tradicional tequila › 15ml fresh lime juice › 15ml agave nectar › Pineapple juice to top › 15ml Campari
› › › › ›
Build all ingredients (except Campari) into an ice-filled highball glass. Drip Campari slowly over the drink - it will sink to the bottom, giving it a Sunset effect. Garnish with a straw, pineapple leaf, and pineapple wedge on the rim of the glass.
Add all ingredients to a cocktail shaker and fill with ice. Shake and strain into a martini glass. Garnish with a twist of lime peel.
Enjoy while reading IN Noosa Magazine and watching the sun set over Noosa!
60ml Jose Cuervo Tradicional tequila 15ml Campari 15ml fresh lime juice
TOMMY’S MARGARITA › › ›
50ml Jose Cuervo Tradicional tequila 20ml fresh lime juice 15ml agave nectar
15ml fresh grapefruit juice 15ml sugar syrup
A recipe by the master, Jim Meehan, from PDT in New York City.
Add all ingredients to a cocktail shaker and fill with ice. Shake and strain into a short glass filled with ice. Garnish with a wedge of lime. It doesn’t need a salt-rimmed glass and it doesn’t come out of a slushie machine, but this version of the classic Margarita (we all love and know from resort bars) is a much zestier, more summer friendly drink. It’s also a great foundation cocktail to learn.
BORDERTOWN OFFICIAL OPENING
60 events 50 chefs 40 winemakers 1 destination
18 â€” 21 May 2017 Experience Australiaâ€™s best food and wine over four days. To find out more visit noosafoodandwine.com.au @noosafoodandwine
Wine Me Dine Me N
oosa Food & Wine is one of the region’s most successful and popular events not only for locals but for the thousands of tourists who sip and savour their way through four days of feasting.
Last year, more than 50 of Australia’s best chefs showcased the region’s beautiful produce to create amazing tastes that combined with some of the best wine and beer. With an estimated 10,000 people participating in more than 40 events on Noosa’s Main Beach, along Hastings Street, by the Noosa River, in restaurants and markets and through the hinterland last year, there are plans to make it even bigger in 2017. The 2017 Festival Director, Maria Crews said there would be a fresh, new approach while still honouring what has worked in the past. “We are excited by the possibilities that exist to build on the excellent reputation that Noosa Food & Wine already has,” she said. “At the same time, we see the opportunity to deliver the start of a new era that will be food-focused, fun and family friendly.” With a mix of free events, affordable ticketed events and top-tier experiences, the target is to attract 25,000 visitors over the four days. “That’s no mean feat and we couldn’t do it without the support of the local food community,” Maria said. “We want this to feel like it is distinctly 'Noosa’s Festival' and unlike any other festival around the world.” The approach has already been collaborative with an Expression of Interest (EOI) process for local restaurants, chefs, food suppliers, wineries, tourism operators, producers and interested
After a successful Noosa Food & Wine in 2016, the much-loved festival is set to return bigger, brighter and better than ever with a new look, new management team and refreshed focus. Deb Caruso finds out why.
parties to nominate events that they would like to run as part of the program. “The response so far has been very overwhelming and positive,” said Maria. “It is wonderful to see the level of excitement and interest in the event and the passion from locals who want to contribute.” While the festival team are still sorting through the hundreds of EOIs to identify the ones best suited and able to be delivered as part of the overall program, they have already identified some key areas of activity. The Beach Tipi will return to Noosa Main Beach and will be a hub for celebrations, such as the opening and closing events; it may also host industry forums and provide a meeting place for events, such as Breakfast Walks through the Noosa National Park. The Woods at the end of Hastings Street is planned to be a village for wine and food with more than 40 wineries expected to be represented in a marketstyle village that will also host complementary food stalls featuring local flavours as well as festival foodie favourites such as King Ora Salmon; the Salumi guys; and cheeses and providores from across Australia. With a festival bar and activities for the kids, it is envisaged that this will be a popular meeting place from over the festival weekend.
There are also plans for an Urban Winery project where you can blend and create your very own personal wine! It won’t all be about Hastings Street with Noosa Junction expected to host a street party featuring hawker-style food and markets; and in addition to the public spaces, local restaurants will again host specially-themed lunches and dinners with local and visiting chefs, winemakers and producers. Other events that are in the planning stages include: Food, Forage and Feast farmgate experiences; a Mad Hatter’s High Tea; Board Riders event; masterclasses; and produce-driven experiences at the Noosa Farmers’ Market. Whatever the final program looks like, Noosa Food & Wine from 18-21 May 2017, is a not-to-be-missed event! Be the first to find out all the delicious details, sign up for: www.noosafoodandwine.com.au
riting this with a generous dose of laryngitis reminds me of how important the senses are to daily life. Having no voice and being unable to answer the phone provides an amazing sense of freedom. Due to medication I cannot prove that I have contracted a superbug however if it survives constant bombardment of various alcoholic concoctions it must indeed be a superbug. Given the version of illnesses that males contract are scientifically proven to be more severe than those encountered by our female counterparts, my panic-stricken mind is awash with thoughts I may not be in sufficient condition to enjoy the vinous nectars this summer.
IN Noosa Magazine
For the last two or so years the biggest change in consumption patterns has been the spike in popularity for rosé and fizz. What really is noticeable is the shift from sweetlyfruited, deeply-coloured 'confection-like' drinks to drier, paler varietals, many of which are coming from France, specifically Provence. The drier Australian versions are generally made from pinot noir originating in the areas surrounding Melbourne (think Yarra Valley, Mornington, Geelong and Macedon) or are being made with varietals which exhibit less upfront fruitiness as table wines, such as sangiovese and nebbiolo. 2016 Yalumba Y Series Sangiovese Rosé features aromas of red fruit which become red citrus on the palate (blood orange, ruby grapefruit). The wine receives
TORRES ROSÉ DE CASTA
ROSÉ ON THE NOSE
1 – 3 hours skin contact to keep a pale colour has low levels of residual sugar to maintain dryness and has bright acid to close. It is also vegan friendly and features low levels of free sulphur but more importantly at under $15 a bottle it represents great value.
on the nose lead to a vibrant strawberry and red fruit palate with tight acidity to close.
VEUVE CLICQUOT ROSÉ
Tony Cox joins the Rosé revolution and shares his top drops for a slurpable summer.
NV Veuve Clicquot Brut Rosé features up to 60 separate fruit parcels, up to 40% reserve wines to maintain consistency of style and 12% still pinot noir. It has a delicate colour with a slight copper tinge with red fruits that abound on the nose and palate. Pastry nuances are also evident with a long finish. This is just so much fun to drink, forget the food.
2015 Torres Rosé de Casta is deep raspberry in colour with an opulent fruity nose. The red fruit flavours are also evident on the palate with some mid-palate texture, gentle tannins and persistent acid to close. From Catalunya in north-east Spain this represents great value at $20.
Rosé is so well suited to our climate over the summer months as Molly would say, ‘Do yourself a favour’ and indulge in a few with friends. Cheers and
NV Jansz Rosé - A little jump to pink bubbles and from north-east Tasmania, this sparkling features a delicate pink colour with extended lees aging contributing to a fine, persistent bead. Red fruits and rose petal notes
Good drinking !
amore amadio W
hen we look at the wine industry one of the unique aspects of it is a sense of history, the tradition of families and their attachment to the land. The story of Amadio Wines stretches three generations with grandfather Giovanni making his first commercial wines in 1936. Giovanni's attachment to the land was developed working in fruit orchards in the 1920s and his market garden business continued in parallel with his wine interests.
Caj Amadio, Giovanni's son, is best known for establishing Chain of Ponds winery in the Adelaide Hills which was one of the pioneers
Tony Cox discovers a wine steeped in history, family values and award wins at home and overseas.
in the region and in the emergence of cool-climate Australian wines.
Third generation winemaker Danniel, Caj's son, is both winemaker and viticulturalist. Given the family's background in market gardening it is no surprise that Danniel places quality of fruit above all else, knowing that you can make quality wine from quality fruit but if fruit quality isn't there wine quality suffers as a result. Having had mentors such as Brian Croser and James Irvine on the winemaking side and having put in considerable legwork on the sales side of the business, Danniel identified an opportunity for great value wines, an ethos he continues to foster. Being the largest vineyard owner in the Adelaide Hills, and situated in the warmer northern end, enables Danniel to have plenty of opportunity to access quality fruit. More importantly let's have a look at a few of the wines:
DAILY SUNSET COCKTAIL SPECIALS 269 GYMPIE TERRACE, NOOSAVILLE MIDDAY TILL 11PM
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The NV Grande Reserve Sparkling Brut is quite unique in style. Using the standard French blend of 70% Pinot Noir and Chardonnay, though the chardonnay component is the same used for their Reserve Chardonnay. This is matured in oak, malo-lactic fermentation and a fuller riper style compared to most chardonnay used in sparkling production. In combination with 8 years on lees, the copper-tinged wine has a richness and roundness not often encountered and finishes with soft acidity. The 2016 Amadio Single Vineyard Selection Pinot Grigio impresses with its
texture. Featuring restrained fruit in the guava and lime spectrum with rounded mouthfeel it finishes clean with a combination of acidity and gentle phenolics. The 2012 Amadio Block 2A Shiraz features red and plum fruits with coffee and spicy notes. It has gentle fruit tannins, juicy acidity and is still quite tight, a young wine to lay down. More importantly, it is bottled under cork for those of us who like what cork ageing brings to a wine plus Amadio spends good money on obtaining the best corks, reducing the instance of cork taint. We've learnt a little about the history, tried
a few of the wines, more importantly how can you get them? The best way to secure Amadio wines is from their cellar door in the inner eastern suburbs of Adelaide, which also houses their offices. A visit will often result in a meeting with a family member. As well as purchasing from cellar door, the wines can be found in restaurants and independent retailers, therefore, not available in the big box stores. With multiple award wins both here and overseas, Amadio wines represent quality wines from a third generation wine family and are well worth seeking out.
CONVENIENT LOCATION SPECIALTY ADVICE BOUTIQUE WINES
Suer SeiĐžs Swt!
NV MUMM 2 FOR $105 We stock a select range of fully-imported Europeanbrewed beers which means they are packed full of flavour (Heineken, Stella Artois, Peroni Nastro Azzurro and Peroni Red).
FRESH LOCAL SEAFOOD DELIGHTFUL COCKTAILS WORLD CLASS WINE TASTY TAP & CRAFT BEER TAPAS & SHARE PLATES HOUSE MADE PIZZAS PRIVATE SUMMER PARTIES WELCOME!
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As always, our cheeses, dips, pates and salamis are ready for your enjoyment after a long day at the beach!
p 07 5449 4797 w sofitelnoosapacificresort.com.au 16 Hastings Street, Noosa Heads 40 Duke Street, Sunshine Beach | Ph: 5455 3200 | marblebarbistro.com
he Beach Boys seminal 1966 album Pet Sounds is considered by many as not only their finest work, but one of the greatest albums of the 20th century (remember that century when music wasn’t just tones produced on a hipster’s laptop). One of the first concept albums ever produced, the innovative production methods used by troubled genius Brian Wilson not only confirmed his place as one of the great talents, but also opened the door to his own deep struggles with mental illness.
Zinc96’s Nugget & Al share how the move away from the classic ‘surfing safari’ sounds of The Beach Boys changed the course of popular music.
writer Tony Asher saw the lyrical direction of the band change dramatically. The Beach Boys no longer wanted to sing about a day at the surf with their best girl. Drugs, alienation and the battles of fame all became ready themes.
Regardless, the tapestry of heartfelt songs and cryptic sounds on Pet Sounds not only gave us the likes of Wouldn’t It Be Nice, God Only Knows (described by Paul McCartney as the greatest song ever written) and Sloop John B, it presented us with an album that really changed the course of popular music.
Ironically, the square jawed, blondehaired surfer boys, who were the epitome of all things Americana in the 1960s had their worst commercial reception in the USA with Pet Sounds peaking at #10 on the charts. The true success came from the gloomy skies of England where it sat at #2 and remained in the Top 10 for six weeks. While Pet Sounds’ unique quality was due largely to Wilson's visionary direction that saw the incorporation of trains, dogs and coke cans; his newly-formed song writing collaboration with the former jingle
So worried that this album contained nothing like a Surfin’ USA or Barbara Ann, Capitol actually released a Beach Boys hits compilation in case Pet Sounds bombed and while it didn’t bomb, the Best of the Beach Boys went on to Gold status.
The great Beatles producer George Martin explained years later that without Pet Sounds, Sgt. Pepper would never have happened, while the likes of David Bowie, Bruce Springsteen, R.E.M., and Radiohead have all acknowledged the impact the album had on their music. The radical change in experimental direction on Pet Sounds became of great concern to the record company, Capitol, who felt it was too great a departure from the traditional Beach Boys sound.
This summer, take the time to revisit one of the best records of our time. If you are interested in the evolution of music, there really is no better place to start than Pet Sounds.
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It’s NOT FAST, it’s SLOW; it’s real food that we can GROW; it’s from farmers we KNOW; it’s served in restaurants we choose to GO; It’s food that the farmer’s SOW; it makes our bodies GLOW.
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ineteen students, aged from eight to thirteen are preparing to be rock stars for a night, performing with well-known national and local artists as part of their graduation from the inaugural Eumundi School of Rock. The program is the brainchild of Eumundi local and multi-award-winning performer Katie Noonan who had a vision to create a real-life School of Rock with the aim of preserving the region’s culture through local talent development. “There’s an instinct within children who have a love of music to express their unique ability through their chosen instrument which provides them with
A famous Aussie band once sung that it was “a long way to the top if you wanna rock’n’roll” however a local musician is helping kids kick-start their careers and preparing them for the night of their lives. a greater belief in themselves to perform in front of their peers and teachers,” said Katie. Launched in August 2016, the program targets schoolchildren from grade 3-8 with a passion for rock and roll and aims to boost their self-esteem while teaching musicianship, stagecraft and performance in a supportive and inspiring environment.
at the Eumundi School of Arts on Friday 9 December from 6-10pm. All artists are performing for free with 100% of profits to go towards keeping the school going in 2017. For those about to rock, we salute you! Tickets can be booked at www.eumundisor.eventbrite.com.au or through the facebook page.
For the past three months, the students have been receiving free weekly tutoring, training and mentoring from the local four-time ARIA-winning and seven-time Platinum-selling songstress Katie; Darren Percival; and School of Rock teachers from Band of Frequencies including: guitarist/ vocalist Shannon Sol Carroll; bassist/ trumpeter Owen Newcomb; pianist Andrew Szumowski; drummer Alice Jones; and National Jazz Award-winning Saxophonist, Zac Hurren. The kids have now formed three separate bands and will perform alongside Katie, Jack Carty and Band of Frequencies
BRING OUR CHEF TO YOUR HOME Gourmet Catering and Sake Sommelier Bring the restaurant experience to your venue
www.blueplum.com.au | P07 5449 7773
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ince launching in Spring 2014, IN Noosa Magazine has worked with local businesses to help build their success whilst delivering a quality publication that fosters a sense of community spirit amongst locals and engages and INforms visitors. We are proudly the ONLY locally-owned publication with exclusive distribution and strong digital and multimedia support. We are all about helping local business thrive.
Don’t just take our word for it – here’s what just some of our clients and partners have to say: “IN Noosa Magazine has been a great supporter and media partner of the Noosa Festival of Surfing, spreading the word and building the profile of the event over the years.” Sam Smith, Festival Director, Noosa Festival of Surfing.
”IN Noosa Magazine has been an integral part of building our profile with locals as well as tourists. The full page ads really allowed us to showcase our furniture and help extend our business into Melbourne.” Sally Scarce, Owner, Green Cathedral
“I love the front cover this edition!! (I love the whole magazine really). Lots of customers have been taking a magazine with them. Thank you for featuring one of our products in your fashion pages and for sending us the digital images.” Amanda Greene, Manager, Surf meets Southwest.
“Our guests tell us they love receiving a copy of IN Noosa Magazine in our properties. It is a lovely publication.” Jennifer Carr, Principal, Richardson & Wrench Noosa
“We are proud to work with the IN Noosa team from the early days of developing the logo to producing the magazine. We have gained solid exposure and enquiries from various industries wanting our services.” Paul Sheavils, Owner and Creative Director, Led Design.
“Our full page ad with IN Noosa Magazine was a great investment, generating a lot of exposure and new clientele for my business.” Heidi Saunders, Owner, George & Betty. “At Ikatan Spa we track data on how our clients hear about us. We only advertise our seasonal special with IN Noosa Magazine and therefore know when this ad leads to a booking… it obviously works. We also know you have to advertise in consecutive issues of the same magazine for people to recognise your brand. Having quality paper, design, layout and business ethics shows in a publication like IN Noosa and it appeals to our clientele.” Katrina Thorpe & Nicholas Pilditch, Owners, Ikatan Spa
“As an advertiser with IN Noosa Magazine, we loved attending the magazine launch party and meeting other business owners. This intimate, fun and casual networking with local businesses made us feel valued as a client and directly led us to securing a major contract producing the trophies for the Noosa Festival of Surfing!” Dani Royall-West, Dynamic | Designer | Dreamer, CTRL V
I’M YOURS, TAKE ME!
A MAGAZINE TO CAPTURE THE SPIRIT OF OUR PEOPLE AND ESSENCE OF OUR PLACE ISSUE 08 Winter 2016
I’M YOURS, TAKE ME!
A MAGAZINE TO CAPTURE THE SPIRIT OF OUR PEOPLE AND ESSENCE OF OUR PLACE
in your future business success now for as little as $9 a day and join the community of smart business owners who are seeing their brand grow!
Together, we can help place your business IN front of the people that you need to reach. Contact us today to find out how we can help your business. Email email@example.com or phone 0414 436 732.
ISSUE 09 Spring 2016
FRESH PICKS FOR SUMMER STYLISHLY TRANSPORT YOU FROM BEACH SIESTAS TO SUNSET COCKTAILS
daze PASTEL EXPLOSION Hat and Gelato Bubbles from Clo Studios; Sacha Drake Baby Love dress from Domini Designs; Deadly Ponies bag from Toscani. LOCATION: El Capitano, Hastings St Noosa
CREATIVE DIRECTOR Heidi Saunders, @heiids_ HAIR Annie McDonald, Adrian J Hair, @anwahlee MAKEUP Ange Purchase, @photo_finish_makeup MODELS Mille StÃ¸evring @milleravnstoevring; Luke Mann-curry @g.ihu PHOTOGRAPHY Paul Smith, @paulsmithimages 47
KLAM MERMAID Noa Noa Silk Scarf from Domini Designs; Lucy Folk Shapeshifter Necklace from Toscani; Violet Bikini from Klams Swimwear; Bananas from Frank Pardon
LOCATION: First Point, Noosa
HARVEST THE FRESH, TROPICAL BEACH VIBE WITH A FIERCE TRIBAL ENERGY
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. Whether your look be natural, modern, moody or vintage, rest assured it will be lightweight, beautiful and flawless. Contact Ange: 0450 597 139 www.photofinishmakeup.com.au
Flawless airbrush makeup – Mobile to the Sunshine Coast
Image by Lou O’Brien
IN Noosa Magazine
Image by Adriana Watson Photography
Image by Lou O’Brien
A LAYER OF LACE PROVIDES SOPHISTICATED RE-LUXE-ATION
YOU, ME AND THE SEA Lace Duster Jacket from Alabaster Trader; Violet Bikini from Klams Swimwear LOCATION: First Point, Noosa
DODO BAR OR RAG & BONE IRO PARIS ALEXANDER WANG SELF PORTRAIT TONI MATICEVSKI JEROME DREYFUSS LUCY FOLK HIGH
NOOSA Shop 1, The French Quarter 62 Hastings Street, Noosa Heads
BRISBANE Shop 33, The Emporium 1000 Ann Street, Fortitude Valley
Shop Online www.toscani.com.au Phone (07) 5474 8850
PRECISION CUTTING CREATIVE COLOURWORK LONG HAIR + BRIDAL SPECIALIST
FASHION FRENZY Yosuzi Miku Hat and I Love Noosa Maxi Tote From Toscani; Stevie May Dress from Chloe And Grace; Shoes handmade in Noosa from Everlasting Soles LOCATION: Noosa Frenzy refreshment van. First Point, Noosa
SHOP 2, 40-42 DUKE ST, SUNSHINE BEACH, QLD 4567 SALON@ADRIANJ.COM.AU ADRIANJ.COM.AU
07 5474 8869
IN Noosa Magazine
ALLOW NATURAL FIBRES AND FABRICS TO WHIP UP A FASHION FRENZY
COCKTAILS & DREAMS Luke Wears Shirt, Shorts and Shoes From Mensroom Clothing and Accessories Millie Wears Thurley Silk Tassel Dress From Toscani; The Wolf Gang Clutch from Toscani; Shoes from George X Betty
CHILL OUT WITH COOL FABRICS THAT TAKE YOU FROM BEACH TO BAR IN STYLE
LOCATION: El Capitano, Hastings St Noosa
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
CAPTURE THE INNOCENCE OF SUMMER ROMANCE IN COOL COTTONS
SUMMER ROMANCE Luke wears Cottonworx Shirt And Shorts from Mensroom Clothing and Accessories Millie wears Shirt Dress in White From Penelope xo LOCATION: Our fave original Beach House, somewhere in Noosaville
IN Noosa Magazine
INFASHION TROPICAL VIBES Essential Bells Pants from Chuckles And Boo LOCATION: First Point, Noosa
Chuckles and Boo
GO TROPPO WITH STATEMENT PANTS DESIGNED FOR HEAD-TURNING COMFORT
Bespoke Bohemian Creations
Shop 3, Daâ€™Vos Building Thomas St, Noosaville www.chucklesandboo.com
PRODUCT LIST: 1./ SACHA DRAKE BABY LOVE DRESS FROM DOMINI DESIGNS PH: 5470 2641. 2./ THE WOLF GANG CLUTCH FROM TOSCANI PH: 5474 8850. 3./ DEADLY PONIES MR SIAMESE BAG FROM TOSCANI PH: 5474 8850. 4./ LUCY FOLK SHAPESHIFTER NECKLACE FROM TOSCANI PH: 54748850. 5./ HAND CRAFTED RINGS FROM SUSAN EWINGTON JEWELLERY PH: 0405 984 560. 6./ PALM TREE SARONG FROM HEARTFELT DESIGNS PH: 5455 6307. 7./ WTR GLASS DRINK BOTTLE FROM TOSCANI PH: 5474 8850. 8./ CABANA BEACH BAGS FROM CHLOE AND GRACE PH: 5449 2292. 9./ STARRY MAXI SHIRT FROM HEARTFELT DESIGNS PH: 5455 6307.
IN Noosa Magazine
13 PRODUCT LIST: 10./ MAKI GENUINE PANAMA HANDMADE IN ECUADOR FROM PENELOPE XO PH: 0438 555 110. 11./ LEATHER BOUND HIP FLASK FROM MENSROOM CLOTHING AND ACCESSORIES PH: 0497 873 167. 12./ MENS SOCIETY DAMN HANDSOME BEARD KIT MADE IN ENGLAND FROM MENSROOM CLOTHING AND ACCESSORIES PH: 0497 873 167 13./ SIMPLE WATCH CO MENS WATCH FROM MENSROOM CLOTHING AND ACCESSORIES PH: 0497 873 167. 14./ PADDLE TENNIS SET FROM MENSROOM CLOTHING AND ACCESSORIES PH: 0497 873 167. 15./ HOLE PUNCH HANDMADE SHOES FROM MENSROOM CLOTHING AND ACCESSORIES PH: 0497 873 167. 16./ MILK & MASUKI JUMPSUIT FROM EVOLVE PH: 5448 2077. 17./ MILK & MASUKI BIB FROM EVOLVE PH: 5448 2077. 18./ PHOENIX AND THE FOX PLAYSUIT FROM EVOLVE PH: 5448 2077. 19./ ALL ABOUT HEIDI LEATHER SHOES FROM EVOLVE PH: 5448 2077.
Shop 2, 9 Hastings Street, Noosa Heads QLD 4567
P (07) 5449 2292
Locally owned and designed, 100% cotton and linen mens clothing + huge range of great accessories ***
Shop 2&3 Sandcastles,1 Hastings Street (Beachside, Woods end of Hastings St) Noosa Heads QLD 4567 P 0497 873 167 www.cottonworx.com.au
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any of us grew up wearing the clothing of the major surf brands. Over the years, these brands became part of our personal style and we felt a close connection to the lifestyle they represented. But business is business and the majority of surf clothing companies target the teens to thirty-somethings.
As we progress through our 40s and 50s, we need to be a little more selective in our casual surf attire or risk looking a little sad wearing clothes designed for a teenager.
If your grommet days are long gone but you still love to surf, Peter Maruff has some tips on how to look your best when you’re out of the water.
4. RETIRE THE TIGHT RASHIES And while we’re on it, it’s also time to retire the body-hugging rashies when in the water. Go for a baggy tee-shirt or a new over-sized rashie tee. Nice.
5. NO SINGLETS Singlets look fine on a 20-something surfer but they look out of place on the mature surfer. Keep them as summer pyjama tops or for cleaning the car (or both).
Here are some recommendations:
6. RE-THINK THE TRUCKER CAP
1. MINIMISE THE LOGOS
Ah, the flat-brimmed trucker hat. Perfect for Julian Wilson, but less so for Martin Potter. Some mature surfers can get away with it while others can’t. Play it safe. Go for the traditional cap (unbranded) or a pork pie hat.
Busy, noisy t-shirts with large company logos are great if you are a sponsored teenage surfer. But for the mature surfer, take a more subtle approach and minimise the noise and the logo.
2. SINGLE, TIMELESS COLOURS Choose colours that will look good today and ten years from now. Plain white is always classic, as is black or dark grey for after-hours. Softer shades of a single earthy tone or a couple of wide stripes are preferable to bright primary colours you don't need to be a lighthouse.
3. COMFORTABLY TAILORED While still in good shape, the mature surfer but may be carrying a touch more weight than he did in his 20s. It’s time to recycle the tight-fitting muscle shirts and go with a more relaxed, tailored fit.
7. NO SKINNY JEANS Read my lips. NO SKINNY JEANS. End of discussion… unless you are a Rolling Stone – those guys can do whatever they like!
whizzing down to the shops, mowing the lawn or the summer surf check. But consider a pair of casual slip-ons or canvas lace-ups (with or without socks) to add a bit of style. Take note: plastic slip-ons named after an amphibious reptile should be avoided at all times.
10. KEEP THE COLLAR DOWN Finally, please keep the collar of your polo shirt turned down. If you don’t want a collar, grab some scissors and cut it off. Local Mick Court sums it up nicely: “The younger crew don't want us mature guys wearing what they wear (this is particularly true wtih 12-year-old sons). They don't want the "old man" looking like them. Some mature surfers don't pay enough attention in choosing good clobber. Age isn't a barrier to looking good and feeling good. If it makes you feel good, just buy it.” Local larrikin Phil Jarratt adds:
9. NOT JUST THONGS
“I concur about the collars on polo shirts however it is good for covering neck wrinkles and if you do up the top button, it helps disguise double chins. Men over 60 are sexually invisible so there is no point dressing to impress. I dress to amuse myself. I love the mismatching aloha shirt and shorts combo. The more vivid the colour clash, the funnier it is."
Thongs are a fundamental component of Australian culture. They are perfect for
So, mature surfers, research online and drop not-so-subtle hints for future gifts.
8. JUST ABOVE THE KNEE The mature surfer pretty much lives in shorts. Well-tailored shorts from a good brand are a staple item. Take care with length though. On or just above the knee is the way to go.
FESTIVAL FANTASTIC T he 2016 Sunshine Coast Fashion Festival showcased 20 labels from around Australia alongside international labels. Emerging talent held their own on the catwalk alongside well-known names including Myer, Myer Miss Shop, Nicola Finetti, Paul Hunt (Hunt + Kelly), Augustine and Rivivi6269 by Thang de Hoo. In addition to the catwalk action, the Industry Q&A, Trade Lounge and networking provided plenty of opportunities for newcomers to receive advice from the experts and feedback from customers.
Traditionally swimwear or couture are the highlights of the event but in its 9th year, plus size fashion (or as the event organisers prefer to call it – fashion for real women) won the hearts and pockets of guests with Hunt + Kelly, Coral & Co Australia, Augustine, Opera and Alison Dominy dominating the catwalk with fashion for all. For attendees, it was an evening of glamour, inspiration and the
Now its 9th year, the Sunshine Coast Fashion Festival is Queensland’s only established premiere fashion event with international recognition and has firmly cemented its place in the Global Fashion Circuit. Deb Caruso reveals why.
opportunity to purchase items direct from the designers.
Festival Director and Founder Jacinta Richmond should take a bow for her vision, passion, commitment and perseverance through the challenges of the first nine years. What's in store for the10th anniversary? Save the date! 21 October, 2017. www.sunshinecoastfashionfestival.com AWARD WINNERS As part of the Festival, the 9th annual Sunshine Coast Style Award went to Carlie Wacker of Noosa Heads and the 3rd annual Sunshine Coast Design Awards recognised the creative local talent behind the labels including:
ETHICAL/SUSTAINABLE Ocean Zen Steph Gabriel YOUNG DESIGNER Indrah Jessica Munroe INDIGENOUS Native Australia Natalie Cunningham ACCESSORIES fritz frames Fritz Schwartz ACTIVE Aura Eve Michelle Knight & Hannah Fabian
SWIM Hive – Kat Hogg
COUTURE Judy Copley Judy Copley couture
RESORT Native Australia Natalie Cunningham
HALL OF FAME Lorna Jane Clarkson Lorna Jane
FASHION AT YOUR FINGERTIPS!
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BIKINI BRILLIANCE Research shows that only one-infive plastic bottles are recycled after single use and every second approximately 1,500 plastic bottles end up either in the ocean or in waste landfills. Local Marine Scientist and fashion designer Steph Gabriel is committed to saving the ocean, one bikini at a time! Her OceanZen bikini range not only celebrates the water but is a sustainable, innovative and creative way of supporting the cause for a clean ocean by re-purposing discarded plastic bottles and fishing nets into the softest, highest quality lycra swimwear. Created in 2014, OceanZen has become a support network for ocean lovers, bikini lovers and conservationists and also raises awareness about marine conservation projects and environmental updates via social media. www.oceanzenbikini.com @oceanzen_bikini
SHOWSTOPPER! Monty Thomas, who goes by the stage name Jess Whoo, stole the show at this year’s Sunshine Coast Fashion Festival (SCFF) as the state’s first androgynous drag queen to walk the runway. Monty, 26, who was the recipient of a Sunshine Coast Style Award in 2012, was approached by the director of SCFF to showcase his creativity and gender-bending aesthetic. He was selected to walk for Myer as Monty; and opened the collections as Jess Whoo for Va Va Voom Corestry and Rivivi 6269. Monty said his drag persona was the result of childhood bullying for his 'soft' appearance and 'feminine behaviour'. “I’ve been on a massive personal journey to embrace my feminine and masculine traits," he said. "I have found peace through my creativity and androgyny. Monty said he couldn’t wait to break some stereotypes and rather than being about shock value, he wanted to show progression and celebrate being different. “Beauty and femininity doesn’t only
belong to females, and masculinity and handsomeness doesn’t just belong to males. I want to inspire people to celebrate their true selves by showcasing that we have progressed from the typical gender roles.” The Noosa native has worked at some of Australia’s most recognized LGBT nightclubs, has appeared with homegrown celebrities and international drag acts and modelled for a national campaign by the End HIV Foundation. “Although I’ve only just started out in my modelling career, I wish to pursue it further so that I can show everyone my view of gender norms and artistic expression,” he said. “I am so proud of the journey that’s taken me to this point and I know without a doubt that I have something special that will not only attract people to my art but to inspire people to love themselves and embrace themselves.”
a’Vos” Shop 9 “D ace ie Terr p m y G 1 20 le 4566 Noosavil PH. 07 5447 2262 E. INFO@THEULTIMATEFLORIST.COM.AU
SHOP 12B, LANYANA ARCADE, NOOSA HEADS Open Mon to Fri 9am – 5pm & Sat 9am – 2pm
heartfeltdesigns.com.au | @heartfeltdesigns | firstname.lastname@example.org
The low down of laying down in the sun
It’s great to enjoy soaking up the warmth of the sun but as Katrina Thorpe discovers, there’s a fine line between a daily dose of vitamin D and damage from UV exposure and the sunscreen you are putting on your skin.
t’s a well-known fact that sun damage is the fastest way to aged skin and an increased risk of potential skin melanoma, which can be deadly.
Yet it does not stop people lying for hours in the sun to get a tan. If you are going to be out in the sun, make sure you know the best products to protect y our skin safely and that you know exactly what you are putting on, and into, your skin for sun protection. There are sunscreens and sun block products that are sold to supposedly ‘protect’ your skin from the sun's damaging
rays but not all products are the same. While the various brands advertise to keep you sun safe, below the surface there can be some nasty chemistry issues going on.
You may not know what to look for in the ingredients list to make sure your sunscreen is a safe option, so here’s the low down on what sun protection products actually do, how they work and what to look for in the ingredients, so that you can make an informed choice on what to use. Not all sunscreens are formulated the same and to explain this in simple terms, there are two types of sunscreen formulations – chemical and physical. Chemical sunscreens work by absorbing the sun’s rays into the sunscreen and recent research on sunscreen undertaken at Riverside Laboratories in California has produced findings that reveal alarming information about three of the most popularly used organic sunscreen chemicals for UV-B (octylmethoxycinnamate, octocrylene and oxybenzone) which do not
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remain on the surface of the skin, but are absorbed by the skin. Research also proved that most sunscreens penetrate the skin's surface and the higher the SPF, the more intense the levels of the sunscreen chemicals are, on and in your skin. The disturbing part of the research was that these sunscreen chemicals create more free radicals when they are absorbed into the skin and react under the surface of the skin when affected by UV rays. Sunscreen chemicals have, in effect, saved us from one UV ray only to become a serious free radical deeper in the skin. Dr Des Fernandes, Plastic Surgeon and founder of Environ skin care, explains the scientific facts from the research study in an article for Professional Beauty titled Is Sunscreen Causing More Free Radical Damage to Your Skin? “When a chemical absorbs UV rays, there is a change in the energy of that molecule which can result in the formation of free radicals. If the free radical is on the surface of the skin, then we don’t need to worry about it too much. However, when the free radicals occur in the depth of the skin they then set up chain reactions of free radical destruction and can do significant harm,” he said.
INTHE SUN dioxide. These might sound like horrible chemicals, but they are far from it.
The research also found that while people were in the sun, more UV rays penetrate the skin and if they encounter a sunscreen molecule in the depths of the skin, (which they will as all sunscreen is absorbed) they react, and free radicals are generated which leads to a chain reaction causing many surrounding cellular structures and essential chemicals to be affected. According to the research, if DNA is affected by the free radicals, then mutations may occur which can lead to skin cancer. Physical Sunscreens are often called sun blocks as they contain key ingredients, which reflect and repel the harmful rays instead of absorbing them and contain active ingredients zinc oxide and or titanium
These compounds physically sit on skin and literally create an outer barrier that gives the all-important protection and blocks most of the UV rays. Because titanium dioxide and zinc oxide remains on the surface of the skin and are not affected by sun exposure, they keep their SPF value for a longer time on your skin. However there is no such thing as 100% sun block product because every sun protection product allows UV rays though at differing amounts. Dr Fernandes also reported that the difference in an SPF 15 compared to SPF 45 is not really more than two percent at the most but the chemical content absorbed by skin is higher. He also believes that every sunscreen should address the free radical issue by including antioxidants that mop up as many as possible of the incidental free radicals that occur. In summary, no sunscreen can prevent 100 per cent of solar rays so free radicals will always occur even with the best, strongest sunscreen after only a short exposure. Here are Dr Fernandes recommendations on what to look for when buying a sunscreen or sunblock:
• SPF 15 to 20 are the safest and applying more regularly is recommended (rather than using 30 – 50 plus sunscreen). • Avoid oxybenzone ingredient in sun protection products. • Reduce amounts of octocrylene and methoxycinnamates. • Restrict exposure of organic sunscreen ingredients that cause free radicals when they have been absorbed. • Use surface protection with inorganic sunscreen (titanium dioxide which won’t interfere with the activity of the antioxidants, whereas zinc oxide can). This surface protection means the absorbed organic molecules are less exposed to UV rays. • Sunscreen with antioxidants significantly reduces the activity of free radicals from the sunscreen and reactions to UV rays. Select a sunscreen with no perfume • as they are more likely to cause photosensitivity. For more information or to review the research visit www.newsroom. ucr.edu/1399
ALL ABOUT SOLE
e tend to take our feet for granted, often keeping them confined in sweaty shoes, squeezing them in to ill-fitting high heels, walking on hot sand or rough surfaces and generally using and abusing them. You might think twice if you understood the relationship and influence they may have on your overall wellbeing. Sand Mew, founder of The Footprint Connection, believes that she has a rare gift – she can read feet.
Feeling exhausted, stuck or overwhelmed? Deb Caruso meets a local practitioner who believes that the answers lie at our feet.
colour and texture of our feet can tell us about our past and present wellbeing and also the future path our heart is calling us to follow. “Our feet represent our entire being and our toes are our life map,” she said. “Incredibly, these little digits change shape, colour and texture over time, according to what you do and how you express yourself. “For example, if you’re indecisive, you’re likely to have a large gap between your big toe and your second toe. “People like that can jump at an idea and then second guess it,” Sand says. “It just means they need to take their time to process whether they’re making a good decision.” While it sounds a little like palm reading, Sand says feet reading is different to palmistry and that the lines on our feet don’t tell our destiny. “Your feet tell the story of where you are coming from and where you are supposed to be going, how to step up out of where you are, and to step up to where
“Not just your physical ailments and tensions, but also your thoughts, emotions, past experiences and gifts are recorded in your feet,” she says. Combining intuition, her own life lessons and qualifications in naturopathy, Western herbalism, reflexology, remedial massage, Tui Na (Chinese acupressure), shiatsu, NLP (neurolinguistic programming) and other energy work, Sand provides one-off treatments, more intensive therapy sessions and also mentors and trains other practitioners. “People lose touch with their intuition. I’m the connector who lets them know what’s going on with their mind and body,” she says. Something to consider the next time you feel the need to put your feet up! To find out more about The Footprint Connection sessions, transformation packs, workshops and mentorship program, contact Sand Mew M: 0400 716 680, E: email@example.com or www.TheFootprintConnection.com
an C d ou dr rt op es y oﬀ pi av ck ai up la bl e
The Germanborn, Noosabased foot reader and life coach says our feet hold the key to unlocking mental, physical, emotional and spiritual blockages in our life. According to Sand, the size, shape,
you’re meant to be.
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) IN Noosa Magazine
Phone (07) 5447 1666 Email firstname.lastname@example.org 62
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
If spring is king in the flower world, the ladies at The Ultimate Florist find summer heralds the arrival of the Queen â€“ alongside stunning wild flowers and seasonal blooms.
he romance of glorious warm days and balmy twilights is upon us. The luxury of a cool breeze, a dip in the ocean and the wild scents of a new season surround.
week, from a tight round bud to the most incredible ball gown. These voluptuous ladies are guaranteed to make the heart flutter! Love them while you can, they are only with us until the end of December.
Fragrant gums, geranium foliage, sweet peas and long lasting lilies fill the air, while bunches of sunshine in the form of sunflowers are proud and oh-so-happy to be in season. Beautiful wild flowers from our shores and others are bursting with radiance and colour. Nuts and berries have come out to play, Sea Holly and her gorgeous smoky blue tones is divine along with Echinacea flowers arriving soon!!
With summer comes creativity and you will find nature creating some of her best work at this time of year and so too The Ultimate Florist team have an extra pep in their step through these months and will be sure to create something divinely beautiful for your needs.
Let's not forget however, one of the stars or should we say the Queen of summer has arrived - the glorious lady Peony and her ever changing colour and form. Watch this flower transform over a
With Christmas just around the corner, take a peek at our fun festive collections and don't forget to order your Christmas posies, displays and flowers early. From all of use here at The Ultimate Florist, we would like to wish you a sensational summer and festive season. xo
Luxury never felt so good Discover the magic of caviar. A firming and smoothing phenomenon, transforming the dullest complexions into radiant, luminous skin.
La Prairie Luxury | $220 Aqua Therapy 90 minute La Prairie Caviar Lift Facial A glass of Champagne at the conclusion of your treatment
Book now (07) 5449 4777
Visit our website for more specials Entrance located in the lobby of Sofitel Noosa Pacific Resort. Hotel access via Noosa Parade. Email: email@example.com Visit: aquadayspanoosa.com.au Available 1 December 2016 until 28 February 2017
SHORT BURSTS! Summer is upon us and the festive season is fast approaching. Let’s face it, a favourite past time for many of us is to quench our thirst with an icy cold beer. Or four! How can we indulge and keep ourselves in shape? Erin Yarwood has a solution.
he good news is that with all these local boutique breweries, the beers contain less nasties and preservatives however there is still the very real chance of developing a little beer belly, maybe even a keg, if we don’t stay active while indulging a little.
THE ANSWER? METAFIT!
etafit is a brand of workout that involves short burst, high intensity, explosive and energetic bodyweight exercises. Performed at 100% maximum effort and strategically designed to make you sweat. By committing to Metafit training, I guarantee you will see drastic results in your body quickly and the best bit is, classes are only 30 minutes in length. No excuses! Metafit targets the entire body, and focuses strongly on your core. You work so hard in a class that one of the Metafit slogans is “burn fat while you sleep”. I can recommend including at least one Metafit class into your fitness schedule each week to challenge your body and you’ll notice changes early on with an increase in your overall fitness level. Often we can get a bit stuck in a rut with our training and our body gets bored. In a Metafit class, you have no time to get bored. There are several unique sessions to experience, so there’s always a great challenge on offer. Metafit is suitable for all fitness levels as each exercise can be progressed or regressed. It is a very challenging, highly addictive and extremely rewarding workout that you simply must try. Get on the Metafit bandwagon… Challenge your body… feel amazing… burn fat while you sleep… and lose that beer belly!! (without having to completely lose the beer!)
Have a happy, healthy and active summer! IN Noosa Magazine
ELITE PERSONAL TRAINING & WELLNESS Do you often crave sugar after a workout? Would you like to burn body fat without sacrificing muscle and fluid?
On December 10, FITIA turned one! It’s been a fantastic year with tremendous support from everybody involved so I’d like to thank all our clients and staff for achieving this important milestone. Now that the days are getting longer we’ve expanded our timetable with 16 classes including early morning beach workouts on Sunrise Beach, functional fitness, kid’s classes, Muay Thai, boxing and jiu-jitsu.
Don’t reach for a bag of lollies for a quick fix! My husband Chris and I are living proof that replacing sugar with protein and focusing on the right fuel for your body can lead to a happier and healthier you. Mass Nutrition Noosa is a retail supplement store ready to help if you’re interested in fitness and nutrition, whether you’re a professional athlete or a casual workout warrior!
We’re thrilled to see more and more people through our door each week and a big part of that is because we’re always working on adding value to the FITIA experience for our members. January also welcomes the start of our 'FITIA fitness challenge' to help shed those extra kilos gained over Christmas, plus there’s MMA (mixed martial arts) guests coming in the next few months so keep an eye on our social media pages and new revamped website, www.fitia.com.au for more details.
We’ve both been involved in surf lifesaving for decades and I’m still competing; winning my first open national gold medal last season at the age of 38. When Chris and I set our shop up I thought my sporting career was over and that I was too old to compete anymore however through ongoing research I discovered that fuelling my body correctly was the key to me competing again. Following a bout of glandular fever and anaemia in my early 20’s I discovered that the input didn’t match the output for the work and training I was undertaking and my body was breaking down. Glandular fever is one of the most common illnesses that athletes suffer and anaemia is common in female athletes and the results are debilitating. Too much emphasis is put on training and there’s not enough focus on nutrition. At Mass Nutrition Noosa we can help you find the right balance.
FITIA continues to be the only cross-martial arts studio in Noosa offering a mix of boxing, Muay Thai, jiu-jitsu and karate. In addition to these classes, one of our trainers Simon Golland, has introduced CIVICOM, a civilian combat, self defence system and one of his favourite quotes is “If I could teach you something that could save your life, would you want to learn it?”
Our involvement in sport means we’re always surrounded by athletes. Some professional Ironmen and Ironwomen come from as far as the Gold Coast to see us so we can help map out a diet and supplement plan for their season. We’d love to do the same for you. As we head into summer I hear a lot of talk about losing body fat to look good in bikinis and bathers. At Mass Nutrition, we don’t like to use the term ‘weight loss’ because to us that means losing muscle and fluid. It’s about reducing body fat, achieved simply with a range of products including fat burners; natural ingredients that help your body become more efficient at burning unwanted body fat.
If you’re looking for one-on-one training, we’ve revised our PT packages which means we have a range of tailored training that specialises in either boxing, Muay Thai or jiu-jitsu through to fitness based platinum packages which include a free Fitbit and weekly massage. All our PT packages include unlimited class passes for the duration of your package so for pricing and more details simply click on our FITIA website. Finally, I want to introduce another FITIA trainer, Noosa local Alasdair Gray! He’s been a state champion and Australian representative and a black belt instructor in both San Chi Kai Karate and Rhee Taekwondo and he’s been involved in martial arts for 34 years helping coach, train and develop a host of top line boxers. We’re proud of the fact that we can pass all that experience onto our members.
We also stock a wide range of local products from the Gold Coast to our very own backyard including activewear by Exotica Athletica; At One Bars; and a wide range of Magnesium products by Magnesium Australia.
Remember, our point of difference compared to other gyms is that all our instructors have fought at pro level and worked with other professional athletes and fighters, so everything our members are learning stems from a traditional and safe form of martial arts.
Come and talk to us for obligation free, nutritional advice TODAY!
Billy Murphy www.fitia.com.au | Ph 0473 894 839 17 Sunshine Beach Road, Noosa Junction 4567
Sharlene & Chris Kelly www.massnutrition.com.au | 07 5473 5626 2 Lanyana Way, Noosa Heads 65
IN Noosa Magazine
A toast to the Coast
In the never-ending search for design INspiration, the talented team from Blink Living have some sizzling tips to brighten up your summer.
et your party on this summer with a tropical-inspired dinner party! What better way to celebrate the warmer days and sultry nights than to invite a bunch of your best mates around to share good food, wine and plenty of laughs. This summer it’s all about bright and bold pieces that reflect our tropical landscape and laid back lifestyle. Styling & Photography By Blink Living a boutique Property Styling and Interior Design agency in Noosa. Models Bree Coker, Stan Piechaczek and Will Conley.
VISIT US Pavilion 3 Acres Noosa 37 Gibson Rd, Noosaville | Ph: 5449 0290 www.thealfrescoroom.com.au Mon – Fri 9am – 5pm | Sat 9am – 4pm | Sun 10am – 2pm Closed Public Holidays
P: 1300 557 415 E: firstname.lastname@example.org www.nationalhotelsupplies.com.au
IN Noosa Magazine
GET THE LOOK • Instead of flowers on the table, opt for luscious greenery that you can cut yourself – use simple cylindrical glass vases so the flora steals the show! • Revamp your outdoor setting with some easy additions like outdoor cushions – we love tropical prints in outdoor fabric, check out the new range from Escape to Paradise • G o for non-matching dinner sets to steer away from traditional place settings. Be playful and use contrasting colours in your side plates that are of similar tones – Royal Doulton Pacific range is to die for!
• Splash out on gold cutlery, pale champagne or rose gold for a touch of elegance to your dining setting. Use lush linen napkins, Italian glassware and artisan shell placemats to bring in that coastal element. • If you want a complete update – we just adore Green Cathedral's featured outdoor table, which can be custom colour selected! Invest in some quality pieces that will withstand the harsh elements – look out for exterior-grade timbers such as teak or white beech that will weather naturally and seek out UV and mould-resistant outdoor fabrics.
FEATURED PRODUCTS: Green Cathedral Outdoor Table; Nardi Bucket Chairs; Tropical Cushions - all from Outside Noosa, www.outsidenoosa.com.au Royal Doultan Dinner Plates large & side; Batch Ceramics Large dish in Mandarin, Ink & Satin; Guzzini Glassware; wooden Salad Servers; Parrot; Copper Champagne bucket; Rattan Poufs all from The Alfresco Room, www.thealfrescoroom.com.au | Sea shell Placemat; Linen Napkin; Sea shell candle holder; Cactus Cushion - all from Alabaster Trader, @alabastertrader | Pots & Golden Palms, Bunnings | Glass Cylindrical Vase; Candle Holders from Blink Living, www.blinkliving.com.au
Easy Outdoors 01
Outdoor living is easy in Noosa. Carolyn Beaton explores what’s hot for the Summer.
The Outdoor Lounge. Don’t get any old lounge - make it special, with an all-weather frame and fabric. There are fresh new colours in outdoor furniture coming out of Italy that we love – pale blue, mint, coral and mustard.
Always a perennial favourite - that classic ‘Hamptons’ look with black and white stripes and plains or smokey greys. Very smart, always.
Never out of fashion - blue and white in stripes and plains for a formal look, or the softer nautical / beachy look. All items available at IN Noosa Design and Outside Noosa. Images supplied by Outside Noosa www.outsidenoosa.com.au
We are also inspired by the tropics. Think lush foliage, florals, exotic birds, teamed up with blocks of plains and textures.
Make that outdoor room extra special with an ‘all you can eat’ vertical wall garden of herbs - or maybe a splash of colour, such as bromeliads.
07 Newest trend to up the ante on that outdoor room - outdoor curtains and retractable blinds with colours to suite all tastes.
Ornamentation - utilising screens to define outdoor spaces, particularly if you want to create a special, ambient space.
PROJECT MANAGEMENT | DESIGN SERVICES | CUSTOM SPECIALISTS RIKI COOPER | M: 0413 002 952 | E: RIKI@COOPERSMALL.COM.AU | COOPERSMALL.COM.AU
IN Noosa Magazine
INTHE OUTDOORS Wall art in a classic rusted steel or nomaintenance aluminium in Colorbond colours, back-lit with LED lighting for that stunning feature at night.
Garden sculptures with new ‘on trend’ ethanol flames incorporated for some backyard magic.
To have a beautiful all-weather rug underfoot will complete your outdoor garden room.
All items available at IN Noosa Design and Outside Noosa. Images supplied by Outside Noosa www.outsidenoosa.com.au
PRODUCT LIST: White Moroccan bowl and placemat available from Alabaster Trader, @alabastertrader / Nardi Chair available from Outside Noosa, www.outsidenoosa.com.au / Glassware, candle holders, wooden salad servers and coloured bowls available from The Alfresco Room, www.thealfrescoroom.com.au PHOTOGRAPHY: Republic Photographic & Renegade Design Studio.
Australian Valuers has been operating since 2008 and as previous entities over the past 20 years. OUR MI S S I O N
P R O P E RT Y T Y P E S /A S S E T S E CT O R S
Discover property uncertainty and deliver ‘Property Intelligence’, every time.
Commercial | Going Concerns | Industrial Management Rights | Residential | Retail | Rural Specialised Properties | Project Development T E A M P RO F I L E
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A strong expert team of 14 qualified property professionals covering most valuation disciplines/sectors and 5 support members with comprehensive capability. We provide strategic property-related advice involving approximately 10,000 assets annually.
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Serve with Honesty, Trust, Respect, Integrity and Loyalty. Paul Geyer, Director
Brisbane | Gold Coast | Ipswich/Toowoomba | Buderim Noosa | Tewantin | Newcastle | Byron Bay
Craig Smith, Director
Suite 75, CA8-10, 28 Eenie Creek Road, Noosaville QLD 4566
Telephone: 1800 – 664 – 094 71
www.australianvaluers.com.au Summer 2016/17
FABULOUS POSITION SUNSHINE BEACH 17 THE ESPLANADE
Luxury & Lifestyle
View By Appointment
An early surf, a walk on the glorious open beach before a coffee or fresh juice from the nearby village shops. This is Sunshine. Exceptional coastal views from an outstanding home. Impressive Kidd & Co creation on the highest position in The Esplanade.
Jennifer Carr 0412 158 433 Shane McCauley 0403 646 930
• • • • •
Finest quality construction, finish & furnishings. Built over 3 levels with substantial living areas. Gourmet kitchen, study, large bedroom accommodation and family entertainment room. An easy walk to surf club, restaurants, shops and patrolled section of the beach. This magnificent home is situated in one of the most splendid positions on the Eastern Seaboard.
07 5447 4499 www.rwnoosa.com.au/17esp Richardson & Wrench Noosa
OLD FAVOURITES WITH A NEW TWIST
Tony Kay discovers how a brand that’s been around for more than 100 years is making a comeback on gift giving lists, and the much-anticipated new toy from Apple. group from Meccano junior to Meccano tech for the more advanced and adventurous. The original values and objective for the brand remains the same, to build a better tomorrow by empowering and inspiring the next generation of Meccano Makers. Check out the Meccano range at Noosa Camera House today as well as a range of other robotic creations, including dogs and robots that even communicate with you.
he Meccano name has been around for a very long time and if you think that modern kids have moved away from creating, constructing and learning the way you and I use to when we were young then think again.
There’s much excitement and anticipation surrounding the launch of the new Apple MacBook Pro.
It’s faster and more powerful than before, yet remarkably thinner and lighter. It has the brightest, most colourful display ever on a Mac notebook and it features up to 10 hours of battery life. The new MacBook Pro also sees the introduction of the Touch Bar which replaces the function keys that have long occupied the top of your keyboard with something much more versatile and capable. Noosa Camera House is an authorised re-seller of Apple products and all our staff are Apple users. We live, eat and breathe the brand, using Apple products all day in store and at home, plus we’re trained by Apple so we like to think that we have that point-of-difference over others in the market.
Meccano has integrated new technology into its products with the ability to assemble everything from iconic landmarks like the Eiffel Tower and London Bridge to helicopters, jets and personal robots that you can control from an app on your smart device.
Plus, we offer one-on-one Mac / IOS training courses, data transfers from older Macs or PC’s to new Macs and software installations. We can do this onsite or in your home.
The process is educational and the end results are limited by your own imagination with products for every age
10 ACRE RARITY A
rarity in today’s market due to its location in the Noosa Hinterland, this acreage is a picturesque sub-tropical 10 acres and for 40 years has been home for the same owners who have made the hard decision that it is time to move on. The home has been a labour of love with lavish Pomona Blue Stone making up the majority of this unique and rustic home which has a mixture of highlighted timbers throughout. It is in original condition and is ripe for a new lease of life and a modern twist which is sure to intrigue the new owner’s imagination. The home is perfectly split over three levels – the entry level boasts a living area with central fire place and both the living and the separate dining room open to the lower back deck which looks over the slate swimming pool and a beautiful bush backdrop. The middle level features a large original wood kitchen with soaring high ceilings, an expansive feature window and a large timber deck. The top level of the residence houses all three bedrooms plus the bathroom. The main bedroom opens onto a full-length back verandah - undoubtedly the best place to take in the views across the lush terrain to the hinterland with a glimpse of Cooroy Mountain. Surrounding the house are a couple of well-maintained and beautifully treed acres. The carport, storage cupboard and laundry shed are a short walk from the house. Along one side and through the property, there is a running creek, a sought-after drinkable bore, plus many different species of plants and trees with feature palms and an abundance of bird life. Further on from the house and beyond the tree line you have a cleared paddock that could be used for horses or livestock and then further on again you have the remainder of the lot left as natural beautiful bushland which can be explored or left as is. IN Noosa Magazine
98 BEDDINGTON ROAD, DOONAN
ne of the biggest highlights of this rare 10 acre property is that you are so close to everything Noosa has to offer while benefitting from a hinterland lifestyle. The popular Steiner school, the bustling hub of Eumundi, beautiful town of Cooroy and sensational Noosaville are all within 10 minutes' driving time. From this location it is also easy access to the highway for those who travel frequently or commute for work. Itâ€™s time to secure your own piece of paradise with everything you would expect from a Doonan property so do not delay as there may not be another opportunity quite like this one.
FOR SALE OVER $750,000 3 bed, 1 bath, 2 car Peter Livesey
0438 724 424
0438 310 321
07 5455 4807
Experience counts Drawing on his experience as a successful business owner, Peter Livesey understands the importance of building strong relationships. Together with his wife Kass, they are recognised as a hardworking couple with a solid reputation of achieving exceptional results for their clients. As life-long residents of the Noosa Shire, Peter and Kass are knowledgeable local area experts specialising in Tewantin and Noosaville. The diversity and affordability of these beautiful communities along with the relaxed lifestyle, are aspects that appeal to them. Together they are delighted to represent the reputable McGrath agency and have access to innovative marketing, training as well as support. For honest advice, Peter and Kass are a friendly team to contact for your real estate enquiries.
Peter Livesey M 0438 724 424 E email@example.com
Kass Livesey M 0438 310 321 E firstname.lastname@example.org
PENTHOUSE WITH A PARADISE POST CODE… “If I had to look at just one view for the rest of my life, I would happily choose this one.” Vicki Cooper Principal, Star Noosa Properties
SERENITY CLOSE NOOSA HEADS QLD 4567 3+ BEDROOMS 3 BATHROOMS 3 GARAGES
FOR MORE INFORMATION CALL VICKI ON 0418 231 955 www.starnoosa.com
IN Noosa Magazine
his top floor, end unit in Elandra has stunning balcony views across the Noosa River and Laguna Bay and far up the North Shore to Double Island Point. A private roof-top terrace provides an even more spectacular vista with 360 degree views of Noosa and surrounds. The open plan living area has a media room or study area and the apartment has three beautifully-finished bedrooms, each with its own ensuite bathroom. The superbly-equipped kitchen comes with an extensive range of quality appliances, loads of cupboard space, soft-close drawers and a practical butler's pantry. The complex has a resort-style pool and recreation area, gymnasium and permanent on-site management. A ten minute walk or a ride in the dedicated water taxi from the private dock takes you to Hastings Street.
"Quiet and secure, this is the perfect place to call home in Noosa."
here? e r e w u o Wish y r local u o y o t Speak e 1979... c n i s , s t r expe
Photo: Paul Smith Images
CONTACT US T: (07) 5447 2999 36 Duke Street, Sunshine Beach PO Box 75, Noosa Heads, QLD 4567
If you think you have seen a Cirque du Soleil show, KOOZA challenges you to think again with a daring, dazzling, dramatic, death-defying, heart-stopping spectacle of performers with super-human powers. Deb Caruso meets some locals and high flyers who are part of the greatest show on earth!
he most acrobatically dangerous show yet, KOOZA is a return to the origins of Cirque du Soleil that combines two circus traditions— acrobatic performance and the art of clowning. The show highlights the physical demands of human performance in all its splendour and fragility, presented in a colourful mélange that emphasises bold slapstick humour. An international cast of 50 acrobats, musicians, magicians, singers, actors and artists present a journey of heart stopping stunts to a live soundtrack of jazz, funk and Bollywood beats.
IN Noosa Magazine
“I love it because it is a nod to traditional circus with the overall feeling that you are part of something magical,” she said. “The acts are death defying, mesmerising and thrilling.”
17 different nationalities. One of his main goals, he says, is to make the KOOZA family happy and healthy. “We have about a 10 – 12 hour service period and some artists have different training requirements and therefore, different dietary needs,” he said. “We often serve up to 12 different menus, twice a day, six days a week. It's challenging and rewarding.”
Along for the ride is Analiese’s husband of 20 years, a sound engineer who has worked for Cirque du Soleil in the past; and their three children.
Undoubtedly one of the highlights of any circus is the highwire and for Angel Quiros from Madrid, Spain it is almost as natural as walking.
“Our first family tour was in Kazan in Russia,” she said. “The boys were aged four and six and our daughter was eight. That was seven years ago and since then they have travelled to more than 32 different countries.
Angel comes from five generations of traditional circus families and began performing highwire at the age of twelve with his brothers and sister.
“We have been able to dip in and out of the Cirque world and when you come back, there is a real sense of family and there is lots of support. “Kids are very welcome, we all eat together with Sundays as family day.” Heading up the kitchen and ensuring that the KOOZA family is nourished, is former Gympie resident and chef, Shane Schipper. As Kitchen Manager, he manages the on-site kitchen set up, menus, sources the produce and delivers lunch and dinner for the 120 cast and crew from
“KOOZA is my first experience with Cirque du Soleil and our act was created specifically for the show,” he said. “The challenge, the risk, performing in front of thousands of people - every night is a different experience. I love it! “The show is great and at the end I can see the people are happy and that’s what matters. “Come to the show and witness something very incredible – something you have never seen before.” Tickets for the Brisbane season of KOOZA are at www.cirquedusoleil.com/kooza or phone (toll free)1800 036 685.
Photos: Matt Beard. Costumes: Marie-Chantale Vaillancourt. ©2012 Cirque du Soleil
Join the Circus!
For Eumundi local Analiese Long, the opportunity to join the crazy band of performers as Stage Manager was too good to pass up. KOOZA is her sixth show with Cirque du Soleil, and her favourite.
Between enjoying long, hot, lazy summer days with friends and family, take time out to spoil yourself and visit a local gallery to discover works that depict everything from the natural beauty of our coastline to the unusual and eclectic!
NOOSA REGIONAL GALLERY Until 22 January Wild/flower Women Kathleen McArthur & Judith Wright Discover the work of two writers and artists whose creative work extended beyond their painting, writing and poetry to tackling major environmental campaigns. Until 26 February Taste of Your Art Friends Noosa Regional Gallery present their 6th Group Exhibition from rich and diverse local artists, celebrating a Taste of Your Art. Displaying an array of work from paintings, ceramics, sculptures, photography, mixed media and collage. 9 Pelican St, Tewantin www.noosaregionalgallery.com.au
POMONA RAILWAY STATION ART GALLERY Until 22 December Music, Mondrian & Me Enjoy the works of Dan Truscott, a lifelong practitioner in the visual arts and student of printmaking, painting, sculpture and furniture design. Until 14 January Unusual A collection of acrylic and mixed media paintings by Tinbeerwah artist Bar Graham. This is the artist's first solo exhibition after completing a degree in Visual Arts in 2015. 10 Station St, Pomona www.pomonartgallery.com
COOROY BUTTER FACTORY ARTS CENTRE Until 11 January Azure by Kym Angelique Waves Contemporary abstractions of the coastal landscape allow the viewer to experience the ocean from an alternate perspective. PlaceD by Robert Natoli Explore how the characteristics of a place
influences not only the style, marks and palette of the artist but the very approach to artmaking. Butter Box – an eclectic exhibition from the Butter Factory Friends Painters and Potters join forces to create an exhibition that explores many aspects of life delving into ideas from realism to the impressionistic landscape and beyond. 11A Maple St, Cooroy www.butterfactoryartscentre.com.au
ENIGMATIC DRAWINGS FINE ART GALLERY Ongoing A fresh new space for Enigmatic Drawings Fine Art Gallery has now opened in Noosa Junction, complementing their existing gallery on Hastings Street. 16–18 Sunshine Beach Rd, Noosa Junction www.enigmaticdrawings.com
BORDERTOWN (HE)ART SPACE Ongoing This cool new location features two permanent mural displays from local artists Mitchell Stiefler and Thom Stuart. Until 22 December GEORGE ALLAN from Enigmatic Gallery Without artistic ability, experience or inclination, this body of work began spontaneously on the morning of January 20, 2001. Be surprised and delighted. From 22 December 19 to January Adam Harriden Images of coastal days and long gone summers using vintage polaroid onto paper. From 19 January 16 to February Alison Mooney Energetic art that draws from attitudes of graffiti, activist and ‘sugar pop’.
discover in Summer 25 November 2016 – 22 January 2017
VOYAGES BOTANICAL by Christine Johnson
Solar Plate Etchings and Paintings. A tribute to the untamed treasures of Australia’s vast native flower garden.
WATERMARKS UP THE NOOSA RIVER by Beatrice Prost
A photographic exhibition offering a different viewpoint of our beloved river and introducing us to the world of paper carving.
WILD/FLOWER WOMEN explore the heritage of legendary local women
Judith Wright (1915-2000) & Kathleen McArthur (1915-2001)
an Artists’ Books and paper exhibition. Featuring works by the Noosa Paper and Books Group.
Image: Christine Johnson, Wahlenbergia fluminalis, Cyanotype. Image courtesy of the artist
GALLERY AND GALLERY SHOP OPENING TIMES: Tuesday to Friday 10am – 4pm Saturday & Sunday 10am – 3pm Riverside, 9 Pelican Street, Tewantin QLD 4565 Phone: 07 5329 6145 Email: email@example.com www.noosaregionalgallery.com.au
253 Gympie Tce, Noosaville www.facebook.com/bordertownbarbeque 81
New Tiguan. Easy to forget it’s a family car.
The stylish new Tiguan has arrived, and with a sleek new design, advanced active safety features and a more spacious interior, it’s easy to forget it’s a family car. Visit Cricks Maroochydore Volkswagen today for a test drive.
Your Volkswagen Partner
Cricks Maroochydore Volkswagen 6 Flinders Lane (off Maroochy Boulevard), Maroochydore QLD 4558 Tel. 07 5373 3100 www.cricksmaroochydorevw.com.au
For Terms & Conditions please visit cricksmaroochydorevw.com.au
ALL CLASS VW TIGUAN 132TSI COMFORTLINE
CAROLYN BEATON (Communications specialist, writer and local business owner)
There’s an abundance of European styling and performance hitting the roads in 2017. Noosa locals review two of the best new releases.
RENAULT MEGANE GT
ANGELA PURCHASE (Professional make-up artist) I’m on the road a lot and this vehicle suits me perfectly.
The family and I had the privilege to take the new VW Tiguan on a scenic tour of Noosa and we were afforded a lesson in style. From the first touch, we keenly embraced the slick instrumentation, which is part of the optional Driver Assistance package designed to take the place of traditional instrumentation behind the steering wheel. The high-definition digital instrument cluster has a big bright screen with configurable views for navigation, infotainment, driver assistance, off-road and vehicle performance.
The first thing, in a long list of cool features about the Renault Megane GT, is the automatic "walk away" locking which means that you can lock or unlock the vehicle and even start the car without having to take the key out of your handbag. Special sensors measure the parking space and guide the car in without me needing to touch the wheel. All I had to do was work the 'racing' pedals. Four-wheel steering lets the rear wheels turn in the opposite direction to the front wheels at low speeds which means squeezing into tight carparks is a dream.
The Tiguan is noticeably roomy in every direction. ‘Number one son’ was quick to demonstrate that he could stand up in the back without head-butting the roof! Sitting down, he had a hospitality tray at his disposal so, for him, the journey quickly took on the grace of a high-end chauffeured drive, not too far removed from the creature comforts of refined air travel.
There’s a degree of comfort and safety features in this vehicle that I’ve never experienced in cars that I’ve driven or owned in the past. For example, the push-button parking break is new to me and much more functional than the old pull up lever next to the driver’s seat. The ample room in the huge deep boot means there’s room for all my makeup kits and more.
The ‘airiness’ extended to the back seat which could easily accommodate three adults. Yet, should you want to dispense with passengers and load up with goods, there is more than ample room with folding rear seats and a folding front passenger seat adding to the sizeable boot space.
When you sit in the driver’s seat you can select from five different driving modes with each setting pre-adjusted to deliver a unique driving experience. The option to create your own custom driving profile allows you to adjust the engine response and tone, and even the lighting and display combinations inside the cabin.
Under the bonnet, the Tiguan has got plenty of ‘grunt’. We tested its mettle going up Noosa Hill and it did not disappoint. The powerful 2.0-litre 132kW petrol engine was immediately responsive to a quick burst of acceleration. The steering felt relatively light, but authoritative.
As far as performance goes, it’s very punchy when you take off if you utilise the launch control function and there’s an assurance and confidence when braking. I feel safe on the highway and around town with sensors around the entire car, not just in reverse.
I have a clear memory of test driving the first-generation VW Tiguan some eight or so years ago. It’s changed a lot. It was certainly a very nice drive then, but today it delivers more – in aesthetics, space, and performance. It is good value too, if you’re shopping for a mid-sized SUV that delivers both practicality and premium features in equal measure.
Finally, I love the small touches of class that make this vehicle a real pleasure to drive. Things like the hi-definition seven-inch touchscreen on the dash; racing pedals and the nice big alloy rims (18 inch Magny Cours) that contribute to the overall styling. It is sporty while still being stylish.
WHAT WE LIKE
WHAT WE LIKE
• Turbo petrol and diesel engine options available
• 1.6L GT 205 engine
•V ienna leather-appointed upholstery, keyless access and an electronically-operated tailgate on selected models.
• 4CONTROL Four wheel steering system
• A range of rims from 17” through to 20” alloy wheels on the VW Tiguan R-Line Package (only available on high line models.)
• R.S. Drive mode with Launch Control
• MULTI-SENSE Personalised driver modes and ambience
DISCLAIMER: The information, pictures and specifications are the opinions of the writer only. Terms and conditions apply. Visit cricksmaroochydore.com.au for more information. 83
NEW YEAR. NEW THINKING.
Paul Bird shares why the start of the new year is the perfect time to ditch resolutions and embrace a new approach to make your life matter.
A definition is, by definition, a clear and distinct statement.
ummer, Noosa, holidays, Christmas pudding. Sounds like the time for some end-of-year selfreflection to me. Even when in a seemingly-relaxed mode, the human mind is always busy, always assessing the past and planning the future. It's what the mind does - it's its 'thing'.
Try defining what success means to you! Break it down into the values which matter most to you and then the key tasks which demonstrate success within each value. This sounds more like a plan of action than a definition to me, but if this works for you then go for it.
This need to exert control over our future is why we have New Year’s Resolutions. It’s our annual comfort pillow designed to keep us hopeful, positive and enthusiastic for the year ahead. Draw a line in the sand and move onwards and upwards!
Trying to reduce your personal definition of success, either in the year or years ahead, to one sentence may be possible with thought and reflection. It might mean that your definition is more of a direction rather than a series of too-hard tasks and tick-off items.
This is not an invention of the modern mind either. Both the Babylonians some 4000 years ago and in later years, the Romans, began their years with promises to the gods of the day. I am sure if the record existed we would find that the neanderthal caveman also made some form of gesture indicating the number of mammoths he intended to kill in the coming year as well.
It might also mean that during the first year your definition of success is a little vague, more of a foundation or movement towards something rather than an immediate sugar-hit. Conversely as mentioned, you might be someone who needs a values-based list to gauge progress. Try starting with the following: family; friends; career; community; financial; physical, mental and emotional health; spiritual; learning; fun.
People who study such human behaviours report that only eight percent of us will actually achieve our New Year’s Resolutions in any given year with resolutions broadly falling into the categories of self-improvement, weight loss (numero uno by-the-way), financial management and relationships.
You could list some projects under the values which you think need emphasis in this coming year (not too many).
More depressing for the rapidly-ageing like me, the study found that the older the person, the less likely the resolutions were achieved. Pass me some more Christmas pudding please!
It might also be that success for you revolves around cultivating certain types of behaviours in the year ahead. Such as the development of attributes like courage, diligence or caring.
The dismal reality is that any action initiated at the beginning of the year is likely to peter out by Easter (when those chocolate eggs parade enticingly before me). So, with such a pathetic success rate perhaps it’s time to ditch the tradition of New Year’s Resolutions and take a different tack.
Small or incremental steps which lead to new routines might be best. Behavioural psychologists tell us that new habits are based on the cultivation of rewarding repetitive routines, both physical and mental. Not easy but worth it. However you approach it, don’t make this just another exercise in self-flagellation when certain elements of your definition are not achieved or go awry.
I propose that a better approach might be to create your own personal definition of success for the year ahead. Something which you can use throughout the year to inspire the changes you want to make and which at the end of the year helps you look at how “successful” you have been rather than absolute statements such as “I will run the half-marathon”.
Be gentle with yourself and perhaps you will have a better outcome in achieving lasting behaviour change/ goals than the tired and tawdry resolutions. I wonder if the Babylonians and Romans did better than eight percent with their annual promises?
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6 STAR BOUTIQUE REALTY
Published on Dec 6, 2016
Celebrate summer with food, wine, fashion, home inspiration plus sumptuous summer recipes from Matt Golinski and cocktails to keep you cool....