Iâ€™M YOURS, TAKE ME!
A MAGAZINE TO CAPTURE THE SPIRIT OF OUR PEOPLE AND ESSENCE OF OUR PLACE ISSUE 12 Winter 2017
Editor’s note It only seemed like yesterday that we were wondering when our long, hot summer was going to end and now the recent cold blast has us longing for those sun-soaked days. While contemplating which Noosa season you prefer best, lose yourself in our winter issue with an extensive focus on all things food and fire! From highlights of Noosa Food & Wine; to heartwarming recipes and fire pit INspiration for home and away. There’s a wrap of Noosa Food & Wine 2017; a winter warming feast from Matt Golinski; and all you need to know about coming events including NOOSA Alive! We also discover an abundance of local artists who will be participating in Noosa Open Studios. The soundtrack during our IN Noosa fashion shoot could have included Millie’s My Boy Lollipop or Bow Wow Wow’s I like Candy, as our stunning models pouted and posed in the newly opened Candy Addictions in Hastings Street. You'll be craving the sweet fashions for the new season. Whether it’s good food, friends, fashion, non-fiction, festivals, fourlegged friends or fine art, you’re sure to find something that will INform and INspire. INdulge yourself!
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 currently the Food and Culinary Tourism Ambassador for the Gympie region and a festival favourite around the country.
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 at slurpable prices.
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!
Helen Barnett HOME
Katrina Thorpe WELLNESS
Helen is one part of creative agency Mister Mistress. The modern creative agency ditches boring for bold and creates thoughtful design and photography solutions that are innovative and have heart and meaning. Working across photography, branding, packaging and website design, Mister Mistress produce work that tells a story through unique, strategically sound and timeless brand communication.
With qualifications and years of experience in health, wellness, beauty, management and business, culminating in the creation of ikatan Day Spa, Katrina has a passion for everything relating to the wellness world and loves to share her knowledge, experience and research with others. Katrina is an active member of our community with involvement in tourism and charity work.
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 and thousands of Instagram followers. Nekita's love of the printed word has seen the release of her beautiful hardcover poetry book The Native Heart featuring beautiful illustrations by her sister Jaclyn and available from www.theaustralianpoet.com
Erin Yarwood FITNESS
Katja Anton PHOTOGRAPHY
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!”
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.
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.
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TRAVEL & LIFESTYLE
SPRING 2017 DEADLINES
Bookings close: 4/8/2017 Art Deadline: 11/8/2017 Call Jasmin on 0406 658 640 email@example.com www.innoosamagazine.com.au
Nugget & Al MUSIC
Nathan 'Nugget' Dell is a Sunshine Coast boy through-and-through. If you didn’t grow up with him, surfed or played sport with or against him, you've probably run in to him in his 15 years in the local media. Al Doblo has been on local radio for as long as he can remember and has a special love for Noosa, having helped set up its first FM radio station, which is now Zinc 96. The duo have been presenting Zinc’s breakfast program for over seven years.
10 IN THE STUDIO 10
Meet some talented local artists and take a stroll through their inspiring studios as part of Noosa Open Studios.
24 IN THE KITCHEN 22
Cook up a storm with the latest local recipes created by Matt Golinski using his favourite seasonal produce.
IN TOWN 12
IN SEASON 24
Discover Matt Golinski's favourite winter ingredients and how to prepare and pair them.
IN TOWN 17
Lots to see and do IN Noosa as we preview the program for the NOOSA alive! beach marquee and flag some upcoming events for your calendar.
With the sun setting on Noosa's biggest foodie festival, we revisit the highlights of what was hot, heady and hearty during Noosa Food & Wine 2017.
EDITOR: John Caruso, 0414 436 732 firstname.lastname@example.org EDITOR-IN-CHIEF/PUBLISHER: Deb Caruso, 0428 853 224 email@example.com PUBLISHER: Paul Bird ADVERTISING ENQUIRIES: Jasmin Boyd, 0406 658 640 firstname.lastname@example.org GRAPHIC DESIGNERS: LED Design, Paul Sheavils, 5474 2202 www.leddesign.com.au. SUBSCRIPTIONS, EDITORIAL SUBMISSIONS & DISTRIBUTION ENQUIRIES: email@example.com; PO Box 542, Noosa Heads Q 4567 www.innoosamagazine.com.au
100% LOCALLY OWNED
DISTRIBUTION: For winter, 13,000 printed copies available throughout Noosa and surrounds in public spaces in locally-designed and handcrafted magazine stands. IN Noosa Magazine has exclusive placement in the rooms of Sofitel Noosa Resort, Peppers Noosa Resort & Villas, Netanya Noosa, Makepeace Island, RW Noosa, Accom Noosa and Sunshine Beach Realty prestige accommodation - and more. Sunshine Coast Brochure Displays also delivers the magazine to resorts from Coolum to Noosa, and 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: "Red Tails" by James Ainslie as part of Noosa Open Studios. www.ainslieart.com
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-forpurpose 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 39
Get a sugar fix with these sweet winter fashions with pops of colour and oodles of street cred that's sure to leave you craving for more.
JASMIN BOYD / SALES MANAGER Jasmin has 20 years’ experience in the Noosa retail sector starting as a small business owner herself. She is committed to local excellence and helping businesses thrive in the Noosa region. Jasmin’s approach to customer service draws on years of involvement in small business growth and connections across the area and she is an active part of her local Sunshine Beach community.
CARLIE WACKER / FASHION EDITOR Carlie has worked in the media entertainment industry for more than 20 years. From television to stage and radio she has been lucky enough to work her way around the whole country. Over the last 10 years she has styled and choreographed innovative fashion parades and talent shows and brings her love for fashion and entertainment as our Fashion Editor. She is also an MC, voiceover artist and radio announcer.
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 THE OUTDOORS 52
Get cosy and look cool with our inspirational tips for a fireside get together with your favourite people.
Event: IN Noosa Magazine autumn launch, Noosa Festival of Surfing Clients and supporters of IN Noosa Magazine gathered at the Noosa Festival of Surfing VIP Beach Bar to toast the autumn edition and watch the sun go down. Most came fresh from the catwalk to the cold drinks and farm-fresh paella after the IN Noosa Fashion App fashion parade which showcased local boutiques with something for everyone, including man's best friend!
Event: Padre Coffee's first birthday, Padre Coffee Eenie Creek Rd, Noosa It was all about the coffee - and the competition - when Padre Coffee Noosa celebrated its first year of operations with a Latte art competition that saw some of the town's best baristas go head-to-head to find the King (or Queen) of the pour. There was a latte love in the room and we cannot espresso how much you mean to us!
Tag yourself and your friends at our events using #innoosa IN Noosa Magazine
Event: Paella in the Paddock, Cooloola Berries, Wolvi You could literally see the strawberries ripening in the fields when Jason and Kim Lewis celebrated their new farm shop and refurbished kitchen. The awardwinning dynamic duo open the farm every weekend for pancakes, PYO and Paella in the Paddock with live music.
Event: Tourism Noosa's inaugural Tourism Summit, Makepeace Island and Sofitel Noosa The inaugural Tourism Summit hosted by Tourism Noosa saw more than 200 industry and government representatives gather together to hear the nation's leading tourism and marketing innovators and achievers offer information and insights into growth, marketing and the future.
Innovate Noosa Event: Innovate Noosa launch, Noosa Boardroom
The refurbished Noosa Boardroom played host to local entrepreneurs, government representatives and digital nomads who gathered for the launch of Innovate Noosa - a not-for-profit entity to assist local businesses and residents to accelarate their innovative ideas and pitch like a pro to help grow investment in the region.
Send your event to firstname.lastname@example.org
Want more? visit www.innoosamagazine.com.au for more social pics and the latest events. 7
LIFE THROUGH A LENS
ost mornings from six o’clock, Bayley Pilling’s mum, Alison, quietly observes her son in their garden, dressed in his khaki shorts doing what he loves. “It comes from a place within him and I truly believe that he’s an inspired child,” she says.
“Bayley’s tapped into something that he really cares about and something that really drives him, combining his love of film making and food production.” It may come across as a grandiose statement however Alison once asked her son what he was here for. “For humanity,” was his reply. As a six-year-old, Bayley starting producing snowboarding videos which sparked an interest in film. “I was a little naïve, thinking I wanted
John Caruso meets a Doonan teenager who’s combining his passion with purpose in an endeavour to learn more about what we’re doing to our once-fertile soil.
to leave school, make films and grow my own food however I soon realised that completing my education should come first,” he says.
“My science teacher from Eumundi State School, Jon Gemmell, was practicing permaculture and then I met Graeme Sait (author and co-founder of Nutri-Tech Solutions) who’s been a great mentor, and these people have a real interest in the planet and its future.”
“One of the greatest jobs in the world is growing food and I felt that we’ve been depleting the soil so much that it’s no longer about sustainability but rather about rejuvenation.”
The goal behind making The Future of Food Production was to discover what people and food producers were doing, and how the current system in terms of food production was failing us and how fertile soil was being depleted, said Bayley.
Last year, Bayley produced The Future of Food Production which was selected in the open category, and screened at The J Theatre as part of the Noosa International Film Festival. It was also recently shown at an event organised by Slow Food Noosa.
“I like the documentaries that Louis Theroux makes, so although the priority right now is finishing school and getting a degree in organic chemistry or agronomy, I still like the view through the viewfinder of a camera and the ability to tell stories that way,” he says.
“I was 14 when I made the film and the notion of growing my own food was very simplistic however my thoughts changed to a more business-like model, utilising science and technology,” he explains.
ifes Sweetest Momen ts
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IN Noosa Magazine
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Painted fine art portraits become unique and treasured family heirlooms of that special someone or much loved family member in your life.
Julia’s paintings overflow with optimism, energy and a sense of celebration! Enjoying an experimental approach, she captures the natural world in breathtaking form, weaving together textures, symbols, and vibrant colour. An award-winning artist who has exhibited widely with work held in private and corporate collections around the world. Seven years ago, Julia was invited to take part in the International Creative Energy Exhibition in Italy with the artistic committee citing her work as “vital, experimental, multicoloured yet harmonious freedoms of thought”, with the exhibition opening many international opportunities for an exciting and rapidly growing artistic future.
PORTRAiTS offer timeless memories
email@example.com / Ph 0414 638 096 www.juliacarterartist.com
Trust Don Milner.. ‘Multi- awarded artist’ to create a wonderful life like portrait as he applies his artistic magic gained from over 40 years experience. Also offering: -H and painted original art of distinction for discerning art lovers. (A favourite place or special subject) - Regular tutored painting classes or private art lessons Contact:
Don Milner Artist-Painter-Tutor E-Mail: firstname.lastname@example.org Mobile: 0428 929 103 Web: www.donmilnerart.com
A creative being by nature, Bronwyn has a broad range of artistic talents. Her current passion is creating paper lanterns in the shape of her favourite animals. There’s a whole menagerie for you to explore and you can commission your very own piece! Bronwyn also produces hand moulded animal wall plaques - perfect for any home. Sign up for one of Bronwyn’s workshops and learn to make your own lantern with the shape and design limited only by your own imagination!
Rich portraits and life scenes reveal a powerful colouring technique and an eye for detail from this contemporary Australian artist. From an early age, Helen had an unstoppable need to pick up a pencil or a paintbrush and express how she sees the world, a world rich with colour and radiant light. Throughout her careers, first as a hairdresser and then an interior designer, she was drawn to colour. Helen indulges her artistic talent as a hobby, dabbling in different techniques and subjects including sculpture, life drawing, pottery and oil painting.
Bronwyn previously worked as an architect and it shows in her lovely open-air style home which includes a series of pavilions, one of which is her studio, set in the garden. email@example.com Ph 0412 426 476
Working exclusively with oils, Helen is an accomplished realist, bringing stories to life with light, shade and movement, in exquisitely delicate brushwork and luminous, vibrant colours. firstname.lastname@example.org / Ph 0411 511 533 www.helenpeelartist.com
IN Noosa Magazine
winter wanderlust Cheryl McGannon
The magnetism of Noosa is well known, especially amongst a large troupe of local artists who once a year open their studios and workshops to the public. Helen Flanagan takes a behind-the-scenes look. Robyn Davey
here’s a veritable potpourri of artists in Noosa with one thing in common - they belong to Noosa Open Studios, a community based not-for profit organisation, created by artists for artists.
For a long as she can remember Fiona Groom has had a strong connection to art and animals. Her portraits of animals such as giraffes, emus, tree frogs, even pets, evoke a sense of humour and elicit a smile.
Once a year, almost 50 of these emerging and established painters, ceramicists, sculptors, glass artists and mixed media artists invite the public into their studios - the heart of the art creation; to say hello, appreciate techniques and mediums used and perhaps find an irresistible piece that cannot be left behind.
Lynn Shaw has been painting portraits, wildlife and landscapes with oils for more than 20 years and welcomes commissions.
There are plenty on show this year including the following: Irish-born Rob Roy McKeown moved to Australia in the 1990s and has a long creative history from drawing, sculpture, printmaking, photography and more recently contemporary media art. Inbetween helping troubled kids and playing mandolin in a jazz band, he can be found in his studio, a rustic shed at Ringtail Creek, between Pomona and Boreen Point. Michele Knightley feels very connected to her local environment. Previously a potter, her current passion for oil painting and print making is inspired by nature. Wander through the abundant community garden in Boreen Point to discover the studio in her treasured 100 year-old house.
Dale Leach has a long list of exhibitions to her name, strong colour is her signature, winding roads through a patchwork of rolling hills feature often and her simple, loose creative style has a distinctive look. Dale’s studio is in Doonan as is Linda Shaw’s who has an eye for perspective and proportion and is inspired by travelling and bush walks. Sandra Robertson is a studio potter with a long history in both ceramics and arts management. She focuses on local clay and makes wheel-thrown functional ware, such as plates and bowls with local wood ash glazes. She’ll be demonstrating wheel throwing skills in her Cooroy studio. Caroline Elliott is a glass artist from Lake McDonald who enjoys fusing and slumping glass to make beautiful objects. Dennis Forshaw is a dedicated potter who is amongst the few in the world who’s an expert in reduction-fired crystalline glazing and is happy to share his extensive
knowledge of clays, wheel throwing, kiln firing and glaze development with visitors to his Doonan studio which adjoins the studio of his partner and contemporary artist, Cheryl McGannon. She is captivated by the use of oils and encaustic wax to produce a gentle, soft texture and a dreamy, floating, layered effect. Check out the opposite page for more on the mesmerising Julia Carter, inspiring Helen Peel, portrait painter Don Milner and Bronwyn Innes whose paper lanterns in the shape of animals make you say “wow”. Also on the let’s-not-forget list are Cooroibah-based ceramist Wendy Britton whose distinctively coloured mugs, bowls and plates are her sweet take on clay creatures. Tewantin’s Nicole Orange says she wants her floral paintings and portraits to exude joy and make people happy. Robyn Davey has a passion for cloth, thread and creative textile making to produce embroidered art, printmaking or stitched sculptures. Her Sunrise Road studio is a textile treasure. The length and breadth of talent is truly awe inspiring. For more artists in the collective check out www.noosaopenstudios.com.au Noosa Open Studios happens from Friday 18 to Sunday 20 August 2017, 10am – 4pm.
COVER ARTIST – JAMES AINSLIE A long established professional artist, James cannot remember a time when he did not paint. His early passion led him to study and then teach art, being mentored by notable Australian artists along the way. James’ work has an uncanny “realness” to it – at first you think it may be a photograph with breathtaking detail and beautiful glowing light contrasting with soft shadows. His forte is modern realism with diverse subjects, but invariably hark back to his love of landscapes, often featuring weather beaten rock faces, striking sand dunes or iconic local species such as the two Red Tail cockatoos featured on our cover. He has exhibited across Australia and his work is hung in private and public collections around the world. Visit James’ studio in Cooroibah or view more of his work at www.ainslieart.com
NOOSA ALIVE! WITH JAW DROPPERS
Expect more than just stars of opera, ballet, pop, dance and film; jaw-dropping cabaret shows; and dinner on the beach in this year’s scrumptious program, enthuses Helen Flanagan. The Noosa Long Weekend Festival has finally stepped out of the closet onto the main stage, and morphed into the exciting star-spangled NOOSA alive! with a diverse, internationalstandard program. The new name reflects a new energy and removes any confusion that it’s only for a long weekend. “The festival has evolved into something much bigger than a regional arts festival,” explains president Johanne Wright. “It is a potent mix of what people, especially visitors, are looking for: great food and wine events plus world class entertainment all set in an idyllic location. There is no other event in Australia melding all these elements as well as we do, hence the name Noosa Alive!” The program lists more than 130 events from 21 July to 30 July with a renewed focus on tickling the tastebuds whilst tapping the toes and tuning the ears. It will be NOOSA alive! BIG time when the curtains go up in the Rococo Beach Club Marquee on Noosa Main Beach. Owner Richard Pace is the king of making Hastings Street come alive with his European/carnival-themed parties and for four days and nights, a giant nomadic tent on 1500m2 of Noosa's Main Beach will host cabaret dinners; informal beach parties; workshops; and fun, interactive kids programs. “The Rococo Beach Club Marquee and the calibre of entertainment is a Noosa first and what a gift to Noosa and all the visitors,” says festival director Ian Mackellar. “It takes a lot of effort to bring such a great concept to reality and I’m sure the stunning program will have everyone wanting more.”
MARQUEE MARVELS INCLUDE: Ragtime, a Boogie Woogie Brunch with three pianos, six hands and thirty fingers punching keys simultaneously in a roaring tribute to the sounds of boogie woogie. Broadway on the Beach, Musicals of the 20th Century celebrating the golden age of Gershwin, Rodgers and Hammerstein, Gilbert and Sullivan and Porter. The Saruzu Quartet will support with rich harmonies of Argentine Tango and the fire of classical Spanish Flamenco. Miss Hummingbird, the ultimate ladies lunch couture runway ballet created by fashion designer Cindy Vogels featuring IN Noosa Magazine
luscious dancers, plus Naomi Price, Fem Belling, Jan Preston and lunch designed by Matt Golinski. Salsa by the Sea - The Carioca Club, an interactive Salsa dance spectacular with a 10 Piece Cuban salsa band dance great Israel Ortiz, The Brazilian Dance Company, Latin Fire and The Reverend Jackson. Flamenco Fire features an all-strings fourteen-piece ensemble paired with
INTOWN And there’s more: Straight from the stages of the Sydney Opera House, Bowie Unzipped with Jeff Duff is the perfect spaceman leading a Glam Rock show of glitter and colour to bring the David Bowie songbook to life; Art Workshops with extraordinary sisters Shelley and Jasmin Pugh; and the Hey Bill Kids Club with sandcastle building; an art program; hula hooping; snacks and snow cones. The official NOOSA alive! closing party will be Noosa’s biggest ever Beach Party with Beatnix, the Martini Club and The Reverend Jackson joining local musicians and performers! It’s family friendly and everyone is encouraged to dress ‘NOOSA alive!’ and enjoy the biggest beach barbeque, oyster shuckers, the Sangria Bar and more.
enchanting vocals and an acclaimed Spanish dancer and partnered with Lose Yourself, a 7-piece arrangement where 1940s swing meets the music of today. Tickets include access to Flying Down to Rio, the Rococobana Beach Party with entertainment from every angle including the Martini Club merging live instrumental, vocal and DJ in a seven-man format to create the perfect dance machine; the 11-piece El Timbon and Dance Cuba in a huge Latin outfit, playing tunes reminiscent of the Buena Vista Social Club and Gypsy Kings with congas, horns and all things Latin; plus The Reverend Jackson feeding the crowd with his merging of hip hop and the beats of South America; and the limbo by Gustavo Cereijo. Churros and Churasco by Rococo Noosa, and the Hey Bill Beach Bar with Sangria, Mojitos, Caprihinas.
There is so much more to see and do across all the Noosa alive! venues and the list of internationally-renowned performers is endless. For more information or bookings, visit www.noosaalive.com.au
coming up… As we head into spring, keep an eye out for these local events and festivals:
FLOATING LAND 2017: LOST & FOUND, 8 SEPTEMBER-15 OCTOBER
NOOSA INTERNATIONAL FILM FESTIVAL, 26-29 OCTOBER
This five-week arts festival of exhibitions, events and workshops will be in nature and about nature. Highlights include sculptures created in natural settings, a digital art trail and Boreen Point installations. The festival invites the audience to reconnect with nature through art. www.yoursay.noosa.qld.gov.au/ floating-land-2017
Last year, the inaugural NIFF made its mark on the global stage as a quality international film festival showcasing more than130 films from 31 countries and attended by more than 1200 filmgoers. The aim for 2017 is to build on this success with a focus on offering high quality cinematic experiences across three key festival streams – world cinema, presenting new release and classic feature length films; along with an international short film competition, and the “Inside Cinema” stream with industry guests. www.niff.com.au
NOOSA SURF FILM FESTIVAL, 6-8 OCTOBER
SUNSHINE COAST FASHION FESTIVAL, 20-21 OCTOBER
In its third year, the festival is an integral part of Noosa’s surf and arts culture with a jam packed program of music, art, photography and film. Filmmakers from across the globe have until 20 August to submit their films that explore any aspect or angle of surfing through documentary, narrative, animation - or anything in between. www.noosasurffilmfestival.com.au
Now in its 10th year, the event is Queensland’s only established premiere fashion event with international recognition. Incorporating Catwalk Shows; a Trade Lounge; industry Q & A; the Sunshine Coast Style Awards; and the Sunshine Coast Design Awards and Hall of Fame, the event is a must for fashionistas and local, national and international labels. www.sunshinecoastfashionfestival.com 13
A MOUNTAIN OF FUN! Erin Yarwood discovers the history behind the annual King of the Mountain.
part from boasting many interesting heritage-listed sites and being home to an array of amazing trail networks that pass through the township, enabling locals and visitors to venture by foot, bike or horseback, Pomona has played host to an exciting, family friendly event every July for more than 30 years. The annual King of The Mountain Festival sees 100 crazy competitors run from the old bank building to the top of Mount Cooroora (and back!) to be hailed King and Queen of the mountain, all amidst a free, family festival. Historically, Pomona was home to the local Gubbi Gubbi people who inhabited the area long before European settlers came along. The town’s original
name was Pinbarren Siding, later to be named Pomona after the Roman Goddess of Fruits and Orchards - quite a fitting name for such a lush and fertile part of the Coast. Back in 1958, local footballer Bruce Samuels was at the Pomona pub, enjoying a beer or two and looking up at the ancient 439 metre volcanic monolith that is Mount Cooroora, when he boasted to his fellow drinkers that he could run up and down the mountain in under an hour. The bet was on! And by completing the run/climb in just 35 minutes, he set the standard for runners in years to come. A legend was born but it wasn’t made official until 1979 when the first ever King of the Mountain Festival was
Themed Group Tours.
held. This world-famous footrace attracts competitors from far and wide although for safety reasons, it is only open to 100 competitors. It is just as thrilling to be a spectator as the race is relayed on big screens at Stan Topper Park, which becomes a festival playground with market stalls, antiques, food trucks, and rides and games for the kids. This entire event is set beneath the majestic and rather spiritual shadows of the beautiful Mount Cooroora on Sunday 23 July. The fun and free family day begins early with a Poets’ Breakfast, but the festivities are spread out through the entire day. The steep 4.2km race doesn’t start until 2.30pm, so you have lots of time to enjoy the atmosphere and and antiquities the historic little township of Pomona has to offer.
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BOX STEP UPS Mountains can have varied height steps to scramble and climb and there is rarely level ground. Practicing step ups using a box is a great way to increase quad, glute and core strength to help you on your journey. Always build up your height gradually (even start out on a smaller step to begin with) and make sure that your knees feel ok.
There are loads of great mountains to climb in Noosa but before you do, try these simple exercises to get your muscles ready:
PLYOMETRIC JUMPS These bad boys are a great way to build up strength and power, and definitely help you to gain pace up the mountain. Try jumping on and off (backwards) a box or steps.
GLUTE BOX LUNGE This exercise is amazing, if performed correctly. And there is no way that you can escape working your butt! Ensure that your knees feel ok, and that they stay behind your toes while you lunge onto a box or step. The more you drive through your heel to come up the more you will feel your glutes working. Ensure you keep your chest up, look straight ahead and always keep your core engaged. Using a simple box or the stairs at home, practice these simple moves to ensure you put your best foot forward.
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 ďż˝ Woolworths ďż˝ 100 specialty stores 15
RIDING THE WAVE! The 2017 Noosa Festival of Surfing was record-breaking. IN Noosa Magazine was stoked to be amongst the action, as Deb Caruso reports.
unning a festival and an international sporting event is tough – and one that is multi-faceted and relies heavily on local support from sponsors and the community, can be even tougher. After celebrating the 25th anniversary of the Noosa Festival of Surfing last year, the organisers used the opportunity to look ahead to what the next phase of the world’s biggest surfing event would look like. With entries and division numbers reaching critical mass for the allotted eight days, they sought to increase visitor numbers through offering more ways for spectators to engage with the event. As a supporter since the start of the magazine, IN Noosa Magazine jumped
on board to add extra value to the program through presenting the IN Noosa Fashion Parade. Showcasing local boutiques including Holster, Chloe & Grace, Chuckles & Boo, Dessa Store, Domini Design, Mensroom, Golden Breed, Alterior Motif and The Travelling Kimono, the parade provided some inspiring fashions for all ages and types. Pets even made a spectacular appearance with the latest collar couture from Peticular! IN Noosa Magazine also facilitated a partnership with Slow Food Noosa Inc to showcase local produce at the Festival.
webcast with 30,603 views from over 200 Countries • Generated approximately 7,162 visitor nights in Noosa • Estimated total direct and incremental expenditure of $1,294,450 attributable to the Noosa economy • Almost $10,000 raised for charities and not-for-profit organisations (Waves of Wellness, Noosa Malibu Club, Red Cross) • Estimated total attendance 15,000
See you in 2018!
AMONGST THE HIGHLIGHTS: • Greatest number of competitors ever – 910 from 13 countries. • Most lucrative longboard event in Australia with $11,000 prize money • Greatest number of Stand Up Paddle competitors to ever attend the Festival • Biggest crowds to ever attend the Festival Village on Sunday 5 March • Largest number of patrons at the XXXX Summer Beach Bar • Biggest ever global reach for the live
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HICCUPS AND HIJINKS
Where were the taste police, discerning palates and arbiters of what’s hot during the Noosa Food and Wine Festival? Deb Caruso and Helen Flanagan loosened their belts and went on the hunt.
xpectations were high. Foodies and wine aficionados were in a spin. Understandable with 70+ events, and 45 of Australia’s best chefs plus 2-Michelin-starred chef Sat Bains strutting their stuff over four eventful days and nights in May. Oh and let’s not forget nearly 50 producers and winemakers in The Woods, tipis and an elegant marquee on either end of Noosa Main Beach; food trails in the Hinterland; and the Hasting Street long table lunch where King Valley Prosecco Road intersected with stunning local produce expertly prepared! The table was set for a comeback of Herculean proportions and Noosa restaurants and food providers stepped up to take on the challenge. With Tourism Australia Research revealing in March that tourists spent more than $21 billion on food, wine and brewery experiences last year, the Noosa
Food and Wine Festival seems to be catching the same wave of foodie travel popularity in Australia with an estimated 10,000 people sipping, feasting and sampling their way through the festival. Our Festival Snapshots are enough to make your mouth water and whet your appetite for more! Noosa, take a bow! Looking forward to what you cook up in 2018!
transformed into a wine and produce village during the day, and party central on Saturday night! IN Noosa Magazine introduced the EAT in Noosa app and teamed with Slow Food Noosa to provide local flavours and showcase a plethora of the region’s clever producers from macadamia nuts to nitrate-free bacon; limes; strawberries; honey; and artisan bread and spice rubs.
THE WOODS Despite a late cancellation on the Friday night due to rain, the sun came out for Saturday and Sunday and the so did the foodies! The Noosa Woods was
SLOW FOOD NOOSA FOOD TRAIL From biodynamic beef to Noosa's only coffee plantation; an Asian-inspired feast prepared by Matt Golinski and Glen Barratt at Garnisha Spice Farm; and award-winning Woombye Cheese at sunset; Slow Food Noosa provided an authentic behind-the-scenes and up close and personal experience with some of the region's best producers and showcased the region's best produce.
Eumundi Beef, Onyx Park Farm
OPENING NIGHT As the sun went down and the rain went away, the crowds came out for the Opening night cocktail party. Chefs, producers and foodies mingled under the tipi on Noosa Main Beach to set the scene for a fantastic festival. Matt Golinski plating up
HASTINGS STREET LONG LUNCH Passionfruit sponge, camel milk custard, ginger and turmeric poached pineapple, coconut cream
THE FRENCH SALOON
King Valley Prosecco Road intersected with Noosa's iconic Hastings Street for the traditional Long Table Lunch featuring food from Noosa's top restaurants. Amongst the restaurants vying for tastebud attention was The Ogilvie Group's Aromas. Head Chef Jules Santisi dished up a four-course feast showcasing that they are indeed more than a cafe - and a dining tour de force. Baked gnocchi, gorgonzola, red grapes, candy walnuts, micro greens - Aromas entree
Ian Curley, renowned Melbourne executive chef and consultant delivered a fun, lively dinner matched with Catalina Sounds wines from the Sound of White Vineyard in Marlborough, New Zealand under an elegant and stunning marquee. "I love Noosa and really enjoyed working with First Class Functions," he said. "The highlight was definitely how great the French Saloon-styled tent looked on the beach."
Ian Curley IN Noosa Magazine
Yarra Valley Salmon Caviar, taramasalata and blinis
South Burnett pork, apple, fennel salad, salsa verde and crackle - Aromas main dish
Frangelico pears, vanilla cream, hazelnut & oat crumb, spiced pear sorbet - Aromas Dessert
NOOSA WATERFRONT Andrea Ravezzani, Giovanni Pilu & Alessandro Pavoni
White chocolate sphere with strawberry liquid centre, basil and olive cake, black olive crumb and basil powder 18
It was a three-day party at Noosa Waterfront with Andrea Ravezzani hosting Pork Stars – All Stars lunch with chefs Patrick Spencer and Buddha Lo on Friday; Saturday night was an Italian ‘family and Friends affair’ with Tony Percuoco, Luca Cieno, Ray Capaldi and ‘King of Desserts’ Adriano Zumbo. Sunday finished with ‘Italian stallions’ Giovanni Pilu, Alessandro Pavoni and vino man Ignazio from Twelve Bottles Distribution.
Chetan’s south Indian-spiced seared Ora King salmon, celeriac cumin puree, tomato shorba gel, whitlof, pickled cauliflower, fresh coconut, pomegranate, coriander, king salmon caviar, togarashi crisp salmon skin
Scallop and lobster toast, black sesame and burnt lemon
Raw Qld scallop, pickled stracciatella, white radish and elderflower - Icebergs @ Rickys
Randall family risotto of baked fish, clams and XO, Icebergs @ Rickys
Ora King Salmon ambassadors
SOFITEL NOOSA "Salmon and Sunset" at the Sofitel Noosa Pacific Resort's River Lounge saw guests enjoy a stunning sunset along with ORA King Salmon prepared three ways by brand ambassdors and New Zealand executive chefs Chetan Pangam, from the Copthorne Hotel in Wellington and Marc Soper from Wharekauhau Country Estate in Featherston.
NOOSA BOATHOUSE It was a bold and bountiful "Beef & Reef Feast" at the Noosa Boathouse with Nu Nu’s Nick Holloway, and Austin’s Sunny Gilbert joining Shane Bailey. Seven dishes of caught-daily seafood and/or beef from Nolan’s private selection were complemented by Dal Zotto wines with Michael Dal Zotto naturally chuffed with having the opportunity to have his wines matched with such great dishes and the chance to talk about the latest awards for the family-owned winery's Prosecco.
It was like a family reunion when Monty Koludrovic joined longtime friend and Rickys General Manager David Jouy to present "Icebergs on the River". Monty relished the chance to cook up a fresh seafood-based feast alongside head chef Josh Smallwood. The dinner closed out Noosa Food & Wine perfectly and the "Kaffirum" that is small batch rum, orgeat syrup and a kaffir lime twist; might just be our new favourite cocktail! Visit www.innoosamagazine.com.au for some exclusive interviews from the event.
Icebergs' Monty Koludrovic, Rickys General Manager David Jouy and head chef Josh Smallwood
Moreton Bay bug, persimmon pickle, sweet corn - Paul Leete
SAILS The "Royal Mail Sets Sail" breezed into Sails Restaurant with guest chef Robin Wickens teaming up with Sails Executive Chef Paul Leete to create a four course feast showcasing the skills of both chefs who know what to do with good produce!
WOOD FIRE GRILL
Charred beef, coal oil, pumpkin, slippery jacks, nasturtium - Robin Wickens @ Sails
It was all about "Smoke & Fire" when Duncan Welgemoed from Adelaide's Africola joined the Wood Fire Grill team to deliver a four course sensation showcasing flame grilled excellence from cured cobia to scorched salmon, racks of pork and smoked apple tart tatin. Scorched Ora Kin Salmon, smoked pumpkin, avocado, burnt spring onion cream. Wood Fire Grill
Nick Holloway, Phil Bradford, Sunny Gilbert, Shane Bailey and Michael Dal Zotto
Fermented flat breads, baba ganoush, ocean trout and chive oil. Afrikola@Wood Fire Grill
Ora King Salmon, cabbage ginger crunch, veal tendon, pickled mushrooms. Nick Holloway @ Noosa Boathouse
The team from Wood Fire Grill teamed up with Africola to present "Smoke & Fire" 19
There is no stopping the foodies in Noosa, even after an exhausting and energetic Noosa Food & Wine! Deb Caruso serves up the latest morsels.
Sum Yung Guys has opened in Sunshine Beach above Mooshka and offers Asian-style lunch and dinner, seven days. The collaboration between Masterchef 2016 star Matt Sinclair, Dylan Campbell, Moe Rickard (Matt’s partner in Ten Piece Cutlery) and Jeremiah Jones (formerly of Woodfire Grill) has been some years in
Not only was Woombye Cheese a big hit at Noosa Food & Wine but the Blackall Gold (Washed Rind) scored the Gold (Medal) with the Camembert, Triple Cream Brie and Truffle Triple Cream winning Silver at the Dairy Industry Association Awards. The Triple Cream Brie was also awarded at the delicious. Produce Awards (Queensland), making it one award off being a triple medal triple cream brie! Must be something in that Sunshine Coast Milk!
the making after the guys first worked together years ago at Bistro C. The vibe is Asian antiquity meets street style with a stunning menu offering well thought out dishes divided into Small, Medium and Large and showcasing the team’s love of Asian cuisine. Check out our exclusive interview at www.innoosamagazine.com.au OH BABY! We are sending the warmest wishes to our very own Matt Golinski and Erin Yarwood on the impending arrival of their baby and also to Matt and Jess Sinclair who are also preparing for their new arrival. PARADISE FOUND Making the move from Sydney to open Paradise Arcade is Dylan Eisenhut and Colin
IN Noosa Magazine
Benge, who will bring fun and authentic Mexican to Noosa Junction. The 'bar tsars' have built a reputation in their hometown for doing great things with small spaces (Pony Room in Manly; Foxtrot in Crows Nest ) and if the slick fitout in Noosa is anything to go by, the drinks, food and service will be authentic, delicious and fun. Scheduled to open 6 July the guys have worked on the fitout themselves, including adding a mezzanine level and adorning the walls and ceilings with Mexican art, including a stunning wall mural by tattooist Sam Clark. The indooroutdoor space will service 60 seats with table service; a bar of 100+ agave-based spirits; and hot food available by Glen Tilly (ex Aromas and Flux) from 4pm until late, seven days. SLIDING DOORS As Gaston closes, Paz and Kristie Turschwell have their sights set on a new venture, Bombetta! Opening in Spring on Noosa Parade (the old Mr Chow site), the restaurant and bar will focus on Italian eats and will also offer takeaway.
DELICIOUS! Other delicious. Produce Awards winners from the region included Cedar Street Cheeserie, A Love Supreme; Noosa Earth Fresh Oyster Mushrooms; Voodoo Bacon; and Walker Seafoods Australia MSC Yellowfin Tuna. The state winners’ produce is blind-tasted by a national panel of judges
who decide the overall category winners, which will be revealed on 7 August. Good luck! DARLING DUMPLINGS
The Cooking School Noosa’s 'Dumplings and Buns Workshop' is one of the most fun nights out - either on your own or with a group. Learn all about our fresh local ingredients and the secrets of making dough as well as the art of shaping the perfect dumpling; get hands-on experience with prepping, filling and folding; as well as creating all the sauces and accompaniments for next-level deliciousness. Led by The Wasabi Group Executive Chef and Co-Owner Zeb Gilbert, the 2 ½ hour class is $130 per person and includes a take home recipe book, the class and dumpling feast matched with premium beverages selected by Wasabi’s own sommelier. POP-UP… STAIRS! Noosa Boathouse is taking the concept of a 'pop up' restaurant seriously as it invites diners to 'pop upstairs' to the River Room until 2 July while they upgrade the restaurant kitchen downstairs. There will be amazing value lunch and dinner specials including two
courses for $30; and 3 courses for $37 with a glass of wine included for lunch. The menu will be reduced but a few new dishes will delight! These dining deals will last all through winter with the exception of the weekend dinner special only available till 2 July. Don’t forget to head up to the stunning Sunset Bar from 4pm with a bar menu and drink specials from $6, Tuesday to Sunday; and live music from Renny Field every Sunday. AW SHUCKS The cooler weather hasn’t slowed the appetite for Café le Monde’s oyster bar featuring Australia’s finest oysters direct from the grower and freshly shucked. Don’t forget the $1 oysters every Thursday from 5pm – 6pm. Just the thing to get you in the mood for the “Sharing is Caring” dining deal for two. Choose from two delicious shared meals and a bottle of wine for just $75, Monday to Thursday from 5pm; or on Friday to Sunday without wine. HAPPY HUMPERS Check out the extended menu at El Capitano and don't forget the Hump Day sessions with live acoustic music every Wednesday from 6.30pm. A HEALTHY DASH Have you checked out the raw/ vegan/gluten free all plant supa food bar now open on Hastings Street? Coconut Head features smoothies, bowls, coconut head (raw cakes) Coco Whip, Noosa Cleanse and
INTHE KNOW much more! It is situated just down from Cafe Le Monde, across from the Tourism Noosa Information Centre. ON THE GRILL Get cosy at Wood Fire Grill with Jazz on Wednesday Nights and half rack of ribs with 2 sides for $35 on Thursday nights. Wash them down with one of the red wine specials. New chef Marcus Denby is feeling right at home behind the grill flaunting his passion for meaty, Mediterranean dishes. LAGARTO LOUNGE We’re loving Old School Fridays at Lagarto Lounge and their Winter Sangria served with strawberry purée, fresh orange juice, cinnamon infused syrup and more has to be had to be believed! This slick and sexy venue also specialises in private groups, wedding after parties and special events.
ON THE TRAIL Want more from your morning macchiato than a caffeine buzz? Would you like to learn more about where those delicious beans come from and how they are processed? The Sunshine Coast Coffee Roasters Guild has launched The Coffee Trail Sunshine Coast to help educate and inspire consumers on specialty coffee. Padre Coffee are on the trail and offer Coffee Cupping every Monday and Saturday at 11am where you can learn about coffee, its origin, cup profile and the process. IN Noosa Mag spoke to Marinus Jansen from Padre to find out more. See it at www.innoosamagazine.com.au
THINK PINK If coffee isn’t your thing or for something new, head into Providore on Hastings for a Beetroot Hot Chocolate - pink, sweet and good for you. HIGH SPIRITED
APERITIVO Drop in to Locale from noon until 6pm any day to enjoy a selection of five cicchetti dishes for $45, including the famous sweet potato & buffalo ricotta gnocchi; or chose any one of the ten stone-fired pizzas with a glass of wine or a beer for $25.
custom artwork, lighting and an outstanding wall featuring 600 buddhas makes the perfect, most ambient spot for pre and après lunch or dinner drinks, also exclusive celebrations for around 24 people. SLOW AND STEADY
MUSSEL LOVE Padstows is offering Mussel Mondays with your choice of three sauces, ciabatta and fries for $25 (available gluten free) – if you're like us, you’ll eat them all before you remember to take an Instagram-worthy photo! Wednesday is date night with two meals and a bottle of wine for $55 and stay tuned for Sunday roasts coming soon.
drinks.” The beautiful U-shaped building with cocktail bar, alfresco seating, private dining room, kitchen and dedicated chef, shrieks Thai-luxe. Clever landscaping blends in with the existing tropical gardens, plus
The multi award-winning Spirit House has a new addition. “We have always wanted a dedicated bar for our guests,” says Helen Brierty who with husband Peter created the Spirit House in the early 70s. “We looked at our two ageing shadehouses and it clicked - knock them down, borrow a heap of money and build something special in their place. Staff went to Thailand in search of inspiration at the funkiest bars and restaurants to bring back ideas for Thai-inspired food and
Peter Kuruvita recently hosted Slow Food Noosa’s first ever recipients of the “Snail of Approval” at Noosa Beach House. It’s no wonder he was the first in line for the international recognition program after his six-part Coastal Kitchen series where he visited local farms; and the recent 'Farm to Fork' five-course dinner of locally sourced and ethically sustainable ingredients, literally straight from the farm to the plate! Amongst the ingredients were Walker Farm Foods nomadic chicken eggs; Mighty Bean Tempeh and organic turmeric; Crystal Organics herbs; Baranbali Farm Wessex Saddleback pork; Hiramasa Kingfish; Witjuti Grub Nursery's bush food; along with local finger limes;
wild hibiscus and roasted bunya nuts. Meanwhile the new a la carte breakfast menu features Sri Lankan favourites including street food staples such as Egg Hoppers and a Sri Lankan Crab Omelette. Open 7am daily. At the other end of the day, why not enjoy the cocktail of the month: a fragrant mix of winter notes including apple, cinnamon, lemon and brown sugar, it’s a warm Apple Pie in glass! MONEY MARTINI You will need lots of cool cash for the $7,000 martini on offer at Miss Moneypenny’s. Named 'Le Jardin De Rose' it contains Archie Rose Distiller’s Strength Gin, Lillet Blanc, a splash of liqueur de lychee, rose extract, musk tincture, and is
including linen tea-towels, soaps and the ever-popular jams, chutneys and balsamic vinegars. Myrtle dishes up goodies like pork and feijoa sausage rolls, feijoa chocolate cake, and feijoa muffins, as well as vegan and gluten free food and organic treats. COOKED ALIVE While for foodies NOOSA alive! will be all about the beach marquee; outside the tent, some of Noosa’s best local restaurants are cooking up cool tunes and classical collaborations. Rio and Amanda Capurso will again host Locale after Dark with host Sam Howard who will present an assortment of entertainers from burlesque to blues to jazz and drag. The event is free but you will need to book direct with the restaurant for dinner. Check out www.noosaalive.com.au ON THE CORNER
blended with saffron. It is served with two Coffin Bay oysters with soy and ginger dressing and wakame seaweed salad - oh and a one-third carat certified brilliant cut diamond pendant set in a platinum and 18 carat white gold mount, designed and hand-made by Gordon Herford of Poeta. A $700 voucher for Miss Moneypenny’s should help wash it all down! FEIJOA FEVER About eight tonnes of feijoas were consumed during the season at Hinterland Feijoas who were also busy with the new Farm Shop and Myrtle the Food Van. The fruit might have stopped but the Belli Park shop is still open every Saturday from 9am-3pm with local food, art and gifts, and all things feijoa
Chilly weather sees the return of the Winter Wine Special at Thomas Cnr Eatery where two main meals will get you a free bottle of carefully-selected wine. Just mention “Winter Wine Special” when you book for dinner Sunday-Thursday (except closed on Tuesdays in June and July). Or get in early for the "Plenty for 20" afternoon specials such as a glass of French sparkling with three freshly-shucked oysters; two glasses of wine with cheese and crackers; or two bottles of beer with Thomas Cnr spiced nuts or salted fries with malt vinegar aioli. Send your Food Bites to firstname.lastname@example.org; follow @innoosamag and @eatinnoosa on facebook & instagram and tune into the Friday Forum on Noosa Community Radio 101.3FM at 11am every Friday.
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A WINTER’S FEAST PECAN AND BACON STUFFED CHICKEN, ROASTED KOHLRABI AND JERUSALEM ARTICHOKES SERVES 4
PAN-FRIED WHITING WITH KOHLRABI, APPLE, PECAN AND MINT SALAD
• 1 whole free range size 16 chicken • 1 onion, finely diced • 150gm bacon, finely diced • 30gm butter • 200gm soft breadcrumbs • 100gm pecans, roughly chopped
SERVES 4 AS AN ENTREE
Ingredients: • 500gm whiting fillets • plain flour or besan flour for dusting • vegetable oil for frying • 200gm kohlrabi, peeled and finely shredded • 2 granny smith apples, peeled and finely shredded • 75gm pecans, roughly chopped
• 1 golden shallot, finely sliced • 1 bunch watercress • ½ cup mint leaves • 30ml apple cider vinegar • 1tbs Dijon mustard • 50ml extra virgin olive oil • salt and pepper
• 2 eggs • 1tbs chopped rosemary • 500gm kohlrabi, peeled and diced • 500gm Jerusalem artichokes, scrubbed • 2tbs olive oil • salt and pepper
Method: Sauté the onion and bacon in the butter until softened and lightly caramelised. Mix with the breadcrumbs, pecans, eggs and rosemary and season with salt and pepper. Lightly stuff half of the mixture into the chicken and make the rest into golf ball size balls. Truss the chicken with butcher’s twine.
Method: Dust the whiting fillets in seasoned flour and fry in hot oil until crispy and just cooked through.
Place the chicken, kohlrabi, artichokes and stuffing balls in a roasting tray and drizzle with olive oil. Season with salt and pepper.
Whisk together the vinegar, mustard and olive oil. Toss together the kohlrabi, apple, pecans, watercress and mint and dress with the cider dressing.
Roast at 180°C for 1 hour or until the chicken is cooked through and the vegetables are golden brown.
Divide the whiting between four plates and serve the salad on top.
Serve on a platter sprinkled with fresh rosemary leaves.
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IN Noosa Magazine
Try these heartwarming and easy winter dishes created by Matt Golinski using his favourite seasonal produce. WHITE CHOCOLATE AND PECAN BROWNIE, STRAWBERRY AND ROSE PETAL SALAD SERVES 4
Ingredients: • 200gm dark chocolate couverture • 200gm unsalted butter, diced • 40gm cocoa • 300gm castor sugar • 3 eggs • 80gm plain flour • 40gm self raising flour • 200gm white chocolate couverture pieces
• 125gm pecans • 500gm strawberries, hulled and diced • 100ml honey • ½ tsp rosewater • ¼ cup organic rose petals • 200ml double cream • cocoa to dust
PAN-FRIED WHITING WITH KOHLRABI, APPLE, PECAN AND MINT SALAD
Method: In a dry, stainless steel bowl melt the butter and dark chocolate over a low heat without allowing it to get too hot. Whisk in the cocoa and allow to dissolve through the mixture for 2 minutes. Whisk together the eggs and sugar and mix into the chocolate mixture. Gently fold in the flours using a rubber spatula. Fold in the white chocolate and pecans. Line a 22cm square non stick tin with baking paper and pour the mix in, spreading it out so it covers the whole base of the tin. Bake at 180°C with the oven fan off, for 35 – 40 minutes or until set all the way through.
PECAN AND BACON STUFFED CHICKEN, ROASTED KOHLRABI AND JERUSALEM ARTICHOKES
Allow to cool in the tin before cutting into rectangular bars. Gently toss the honey and rosewater through the strawberries. Dust the brownies with cocoa and serve with the strawberry salad, rose petals and double cream on the side. SERVE WITH
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WHITE CHOCOLATE AND PECAN BROWNIE, STRAWBERRY AND ROSE PETAL SALAD 23
WINTER WINNERS! Kohlrabi is a member of the brassica family, which is grown mostly for its large swollen stem, although the leaves can also be prepared and eaten much the same way as kale or turnip greens. Kohlrabi has a thick purple, green or white fibrous skin, which is removed before finely slicing the vegetable to be eaten raw, or dicing it for roasting or steaming. It has a flavour and texture similar to broccoli stems but is a little bit sweeter. It is very popular in German, Indian and Vietnamese cuisine. I like eating it finely shredded as an alternative to cabbage in coleslaw.
Kohlrabi goes with: Pork and bacon, chicken, fish, vinegar, cream, cheese, potatoes, mayonnaise, apple, garlic
Not really an artichoke at all - and not from Jerusalem either, Jerusalem Artichokes are the tuber of a type of sunflower native to North America. It’s thought that the name comes from the Italian word for sunflower, “Girasole” which sounds similar to “Jerusalem” and “Artichoke” because it has a similar flavour to globe artichokes. Jerusalem Artichokes or ‘sun chokes’ as they are sometimes known can be sliced and eaten raw in salads, roasted, or sautéed with bacon, garlic and rosemary in olive oil. They make a great accompaniment to beef, lamb or chicken or fish.
Jerusalem Artichokes go with: Bacon, rosemary, cream, eggs, cheese, chicken, seafood, lemons, butter, tomatoes
IN NOOSA MAGAZINE PRESENTS:
A WINTER WORLD FEAST!
Join us at tapas @ iS for a mouth-watering journey featuring some of the world’s best flavours paired with matching drinks and overlooking the Noosa River!
Friday 18 August – 12 noon $69 PER PERSON Bookings essential on 5447 1818
249 Gympie Terrace, Noosaville, Qld 4566 | Phone: 5447 1818 IN Noosa Magazine
Matt Golinski shares his favourite foods that come into season as the weather turns cooler.
A member of the rose family and essentially not a true berry, strawberries flourish on the coast from late May through to October, with most farms planting different varieties to extend the season for as long as possible. Ruby Gem, Camarosa, San Andreas and Festival are just a few of the varieties that will pop up in the region throughout the growing year. Buying direct from the producer at a farmers’ market is the best way to get the freshest and tastiest berries or even better, head to a pick-your-own farm and experience the joy of eating warm berries straight from the bush. Strawberries make great preserves, sauces and desserts, and they dehydrate well when cut into thin slices. Strawberries go with: Cream, ice cream, citrus, spirits and liqueurs, pastry, cakes, cream cheese, balsamic vinegar, chocolate, almonds
A variety of Hickory native to North America, pecans can often be purchased in their shells from farmers’ markets and fruit shops across the Sunshine Coast through winter. They have a thinner shell and are much sweeter than their cousin, the walnut; making them an easy-to-open, handy and healthy snack food. They are delicious in both sweet and savoury dishes. They are best known for their use in American classics such as pecan pie and pecan pralines. I love them as part of a muesli or granola mix or roughly chopped and tossed through salads.
Pecans go with: Chocolate, toffee, cream, bananas, honey and maple syrup, blue cheese, pears and apples, leafy greens
What is iS?
For more than ten years tapas @ iS has been serving up great food,cold drinks with a stunning view. Don’t just take our word for it:
ere… and the atm–osDpheni e ic rv se e th , od o” fo “Loved the ak ic mango mojit they m e a mag “great place to away people wsit, eat & drink the aft atching”. – K ernoon a teBart19
the cooooold beersrtand “The fantastic viffew–, ex cellent” – Robe friendly sta
“The food at Tapas @ iS... IS just divine”. – Jane
“I could not fault the food, chilled wine & atmosphere”. – MandaH222
249 Gympie Tce, Noosaville, Qld 4566 | Lunch until Late, 7 days | Phone: 5447 1818 25
What a view!
With stunning views over Laguna Bay, the scene was set for a spectacular five-course wine lunch expertly prepared by head chef Andrew Wilcox and matched with Amadio Wines.
ive courses of fresh and flavoursome, Asian-inspired dishes expertly paired with a fine selection of Amadio Wines, had the IN Noosa Magazine Spring Wine Lunch diners in ecstasy and wanting more.
Menu Mackerel, coconut, lime ceviche Amadio 'Biljana' NV Sparkling Brut
Spiced caramel pork belly with chilli & pineapple salsa
From the outset, Andrew showed us that he knows how to bring out the best flavours from seasonal ingredients and locally-sourced produce. While the mackerel ceviche washed down with a superb Sparkling Brut tickled and tantalised the tastebuds; the caramelised pork belly with chilli and pineapple salsa with a perfect Pinot Grigio let everyone know they were in for some serious feasting! The beetroot cured salmon was declared 'dish of the day' by many but it might have been the wine talking as Amadio's Ruby's Rosé (Australia's only Merlot Rosé) was also a standout favourite. The Massaman Beef Cheek with a delightfully full-bodied Shiraz melted in the mouth and melded perfectly on the palette. A chocolate tart with Cooloola Berries paired with a superb Quartet Blanc from Amadio was a fitting end to a fabulous feast! Allan from Amadio Wines provided excellent tasting notes and entertainment and was gleefully swamped with orders for wines from the family vineyard after the event.
Amadio 'Single Vineyard Series' Pinot Grigio
Beetroot cured salmon, shallot dressing, pickled cucumber Amadio Ruby's Rosé
Massaman beef cheek, curried kipfler potatoes, Vietnamese salad Amadio 'Single Vineyard Series' Shiraz
Chocolate tart, peanut brittle, sweet cream, Cooloola berries Amadio Quartet Blanc
Kids under 12 eat FREE with any adult main meal ordered for dinner after 5.30pm daily
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IN Noosa Magazine
INNOOSA Spiced caramel pork belly
Massaman beef cheek
Beetroot cured salmon
Don't miss! A WINTER WORLD FEAST
Soak up the river views and enjoy mouth-watering food from around the world, expertly paired with matching beverages and friendly service. What a way to end the week! Friday 18 August, 12pm 5 dishes + matching drinks $69 per person
tapas @ iS 249 Gympie Terrace, Noosaville Bookings Essential: 5447 1818 More information at www.innoosamagazine.com.au
SLOWLY DOES IT! Successful applicants also have the opportunity to be registered on the Slow Food Planet App for free.
George Francisco, Karlie Cowley: Voodoo Bacon | Dannielle Gjestland, Zeb Gilbert: Wasabi | Slow Food President Erika Hackett | Jason & Kim Lewis: Cooloola Berries
ince first establishing in 2003 with five members, Slow Food Noosa has grown to be Australia’s largest Slow Food convivium – and they have now made international history. The group of volunteers has launched the country’s first “Snail of Approval” recognition program which will take the region to the world and is expected to reach more than one million global Slow Food supporters in more than 160 countries; as well as provide a quality assurance guide for residents and visitors
IN Noosa Magazine
on the local leaders in exceptional and responsible food experiences. The program already operates in various Slow Food regions including Italy (the home of Slow Food), Bali and several States in America and is designed to inspire producers, chefs, restaurant owners and food outlets to produce, use and promote good, clean and fair practices and ingredients from the local area – and to recognise and highlight the ones who already follow this philosophy.
Tourism Noosa CEO Damien Massingham applauded Slow Food Noosa on this new initiative highlighting the Noosa’s producers, food outlets and restaurants that were using seasonal ingredients, sourcing local food and taking responsibility for their carbon footprint through waste management and highlighting low food miles. “Noosa has long been recognised as a serious food destination and our brand research into our key interstate markets shows food is a stand out part of Noosa’s visitor appeal with sought after experiences ranging from dining, food markets, cooking schools and visiting farm gates, showcasing locally grown and made food, creating authentic Noosa experiences,” he said. “I encourage Noosa operators to get on board with the
Noosa is Australia’s first region to have an internationally-recognised recognition program highlighting producers, chefs, restaurants and food service providers who adhere to the global Slow Food principles of good, clean and fair. Deb Caruso discovers more. Snail of Approval program which will undoubtedly further enhance Noosa’s appeal as a great food destination." For the first round, Slow Food Noosa worked directly with a small number of direct contacts and awarded almost 50 “Snail of Approval” certificates based on the criteria of good, clean and fair. From berries to bacon to Bincho-tan Mineral Water and locally-lauded restaurants; the first recipients of the Snail of Approval included around 45 percent producers; 45 percent restaurants and 10 percent of businesses in other industries including a bed and breakfast; providore and fruit shops; and food delivery services. In addition to the global recognition
through Slow Food’s membership and the Slow Food Planet App, successful applicants will receive a certificate and window sticker or building/farmgate sign to assist locals and visitors to easily recognise those who have the “Snail of Approval”. Applications for Round Two close on 30 August and are open to businesses and individuals across the entire Caloundra to Cooloola region. A full list of the recipients and the online application form can be found on the Slow Food Noosa website www.slowfoodnoosa.com.
ABOUT SLOW FOOD Slow Food originated in Italy in the 1980s after a demonstration on the intended site of a fast food outlet at the Spanish Steps in Rome. The initial aim was to defend regional traditions, good food, gastronomic pleasure and a slow pace of life. The movement has evolved to embrace a comprehensive approach to food that recognises the strong connections between plate, planet, people, politics and culture. Today Slow Food represents a global movement involving thousands of projects and millions of people in over 160 countries. Visit: www.slowfood.com
Look out for the “Snail of Approval” as it spreads around town (slowly)!
PADSTOWS WINE LUNCH S
A chilly autumn day provided the perfect setting for an intimate wine lunch to celebrate Padstow's first year since opening in Noosa - and owners Emma and Grant didn't dissapoint.
ince opening in 2016, Grant and Emma Norman have focused on fresh, local and seasonal food that is served simply, all day, every day.
The kitchen proved they know how to treat great produce and how to pair it with Round Two wines from the Barossa Valley. The King Ora salmon was served simply and perfectly, allowing the freshness of the fish to shine and the accompanying sparkling wine cleansed the palette perfectly. Next up, the full-of-flavour Fraser Isle Spanner Crab cakes melted in the mouth and were paired perfectly with a preserved lemon salsa verde and subtle chardonnay. The melt-in-your-mouth lamb cutlets were perfectly cooked and served with sensational accompaniments, especially the crispy lamb belly and can't-get-enough porcini cream, washed down with a silky, medium-bodied Grenache. While it seemed odd to have cheese before dessert, it all made sense when the wine flight continued with a superb Cabernet Sauvignon that balanced the texture and flavours of the cheese. The final act - a coffee creme brulee with chocolate hazelnut biscotti paired with the silky smooth Valdespino Pedro Ximenez had diners wanting more and claiming Padstows was the most underrated restaurant in Noosa. See more: innoosamagazine.com.au
House cured King Ora Salmon, horseradish crème fraiche, pickled fennel, salmon pearls NV Round Two Sparkling Blanc de Blancs
Pan-fried Fraser Isle spanner crab cakes, preserved lemon salsa verde 2015 Round Two Chardonnay Barossa Valley
Pan-roasted lamb cutlets, crispy lamb belly, parsnip puree, butter braised baby leeks & peas, pine mushroom, porcini cream, redcurrant jus 2013 Round Two Grenache
Woombye triple cream brie, house lavosh, date & quince paste, sticky poached calvados apple 2015 Round Two Cabernet Sauvignon
‘First Batch’ cold drip espresso crème brûlée, chocolate hazelnut biscotti Valdespino Pedro Ximenez
2013 KAESLER OLD VINE SHIRAZ
little chill in the air makes us inclined to indoors contemplation and a little red wine to help us consider the political malaise afflicting our nation. After much thought I have decided it is all very simple, just look at the initials of the key participants. With One Nation a recent plunge in the popularity of PH has been corrosive leaving us to endure the MT, BS of the two major parties.
Tony Cox visits one of Australia’s most prolific wine regions to gain a better understanding of the impact that geographic locations can have on wines. Well, someone has to do it!
producing great wines. A recent trip to the Barossa Valley and time with Reid Bosward of Kaesler Wines (with vines dating back to 1893) provided an insight into the key sub-regions of the Barossa Valley, the differing soils and differing flavour profiles of the resultant wines. The two key regions are Eden Valley, which is more elevated (read cooler) and creates more elegant and perfumed wines with greater acidity; and the Barossa Valley which is warmer and drier creating wines of richness, weight, texture and structure.
Back to the important things in life. Australia has historically been a nation of varietal wine drinkers more interested in a consistency of style, achieved primarily through blending from various vineyards/regions; rather than the European notion of terroir which is more about the expression of a geographical place; hence the use of place names to define their wines.
The Barossa Valley has three distinct subregions producing different styles of wine: the Southern Grounds centred on Lyndoch which produces red and blue fruited wines with gentle tannins and rounded mouthfeel, overall the softest wines in the Barossa; the Central Grounds from Nuriootpa through to Krondorf which produce similar flavoured wines as the Southern Grounds however, the proximity to the Eastern Ridge sees cool breezes drift down from the Eden Valley above, lowering temperatures and giving a little more perfume and brighter acid in the wines;
The last 20 years has seen greater interest in what Brian Croser termed ‘’Distinguished Sites” and the acknowledgement of Geographical locations
e l y t s n i l e Trav UR R WATER TAXI AT YO BESPOKE NOOSA RIVE
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INTHE GLASS and finally, the Northern Grounds which produces the richest, darkest-fruited, deepest-coloured and most tannic wines of the Barossa - many of the soils here feature ironstone, which leads to a more tannic and muscular wine. From Kaesler we tried the 2012 Alte Reben from Marananga in the Northern Grounds. It featured dark fruits, ground coffee and dark chocolate with generous fruit weight and abundant ripe tannins. Stunning wine from a vineyard planted in 1899. The 2013 Kaesler Old Vine Shiraz from two blocks in Nuriootpa (Central Grounds) had red and dark fruits to the fore with brighter acid than the Alte Reben. In all, both wines were fantastic drinking and representative of the sub regions from where they are grown. In time the Australian wine industry will feature more wines representative and identified by the place from where they are cultivated. The evidence is borne out not just by wines such as Henschke’s Hill of Grace Shiraz, but also by the number of Estate producers. At the quality end of the market this is one of the few ways a winemaker can truly differentiate his/her product, by representing the patch of dirt from which it is drawn.
Cheers & good drinking! CONVENIENT LOCATION SPECIALTY ADVICE BOUTIQUE WINES
Limited stocks of back vintage Elderton Shiraz, Katnook Merlot, Shiraz and Cabernet for winter.
A’S NOOSICE CHO
We Sell Booze.
Stunning Head Fortified from the Barossa (amazing booze). Perfect with Cuvee Chocolate (by Deniz Karaca, recently featured on Masterchef)
WE REALLY LIKE WINE. TASSIE, VICTORIAN & NZ WINES ARE OUR FAVES, WE RECKON YOU’LL LIKE THEM TOO. LOCAL CRAFT BEER MAKERS EXCITE US, SO YOU’LL FIND LOTS OF THEM IN OUR FRIDGES (THEIR BEERS, NOT THE ACTUAL MAKERS).
As always, Tony’s smiling face!
CHEESE & WINE YOU SAY? YEP US TOO! THAT’S WHY WE KEEP WOOMBYE TRIPLE BRIE IN THE FRIDGE. YUM!
Come in and say G’day.
p 07 5449 4797 w sofitelnoosapacificresort.com.au 16 Hastings Street, Noosa Heads
shop 4/28 duke street, sunshine beach | ph 5455 3941
Stoke my fire FROM NUGGET
BLAME IT ON THE BOOGIE Jackson 5 (1978) Jermaine, Tito, Marlon, Jackie and Michael in all their glory! With dance moves and poses that indicate 'sunshine' and 'moonlight'. It’s all right by me. PRAISE YOU Fat Boy Slim (1998) This may seem a little bit left of field, however the late 90s work from the man formerly known as Norman Cook was dead set dance floor catnip with the magnificent Spike Jonze-directed street posse dance film clip. PLAY THAT FUNKY MUSIC Wild Cherry (1976) A medical study proved that it is physically impossible to NOT dance to this 70s classic. The condition, known as 'Cherry Legs' is exacerbated by the consumption of half a dozen beers.
When Dean Martin crooned 'Baby it's Cold Outside', he was thinking Christmas, however those words can apply to our beautiful part of the world right now! Let’s chase those winter blues away and 'shake what yo' mamma gave ya' to some of the most dance-tastic tunes of all time with Nugget & Al’s ultimate winter song list. WAKE ME UP BEFORE YOU GO-GO Wham (1984) The magnificent pairing of Andrew Ridgely and George Michael delivered more musical gifts than I can safely list and the pinnacle of this pairing was this pop music master piece with brilliant lyrics such as 'Don’t leave me hanging on like a yo-yo'.
FROM AL YOU’VE GOT TO GET UP AND DANCE Supercharge (1977) Pure dance and cabaret led by Albie Donelly who could play a mean sax. Too many members in the band meant it was an expensive exercise to tour however thanks to Countdown, this was huge on the dancefloor. When you hear the opening riff, you’ll be back strutting your stuff. SHAKE YOUR BOOTY K.C. and the Sunshine Band (1976)
Another crowd pleaser from the 1970s that still gets a bit of attention on the airwaves and let’s face it, after a few choruses, you know the words down pat! YOU SPIN ME ROUND LIKE A RECORD Dead or Alive (1984) Stock, Aitken and Waterman loved producing artists with dance potential: Kylie, Rick Astley, Divine and Bananarama to name a few. Dead or Alive, were another straight off the assembly line. No wonder Gary Kemp from Spandau Ballet called it “one of the best white dance records of all time”. BLUE (DA BA DEE) Eiffel 65 (1999) Voted one of the best dance hits of the 90s and it even won a Grammy for best dance track - so you can’t argue with the experts. The fact these guys were an Italian outfit now makes sense why no one could understand what it was about.
& DINE T H U R S DAYS
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.
Every Thursday tee off from 4pm for a round of golf including motorised cart then enjoy a complimentary main meal on us in Relish restaurant for only $65 Thursday is also BYO wine night*
Bookings: (07) 5440 3333
One of Noosa’s best kept secrets Golf & Spa Resort, Links Drive, Noosa Heads
firstname.lastname@example.org | www.slowfoodnoosa.com
*T&C’s apply. Corkage fee applies to BYO wine
IN Noosa Magazine
Local band Highlife is taking its infectious Afro Psych stage show to the next level after its win at the Queensland Music Awards. For their July tour, they will also be joined by world-class African musician Bassidi Koné, a virtuoso percussionist and balafonist who promotes a message of peace, freedom, humility and solidarity.
nspired by the infectious musical genre known as ‘Highlife’ which originated in Ghana in the 1970s, the namesake local band pride themselves as the pioneers of ‘Afro Psych’ music - which gives afro-beat a psychedelic twist.
his love of music to Australia when he moved here twelve years ago and started collaborating with other likeminded musicians to create a colourful and contagious display of rhythm and movement.
It was this colourful and contagious display of rhythm and movement that saw them awarded the "Song of the Year" in the World Music category at this year's Queensland Music Awards for their song, Aware, which lead vocalist and guitar player Hayden Hack wrote after becoming a father.
“Afro Psych is a landscape of sounds that come from various delay and affects pedals to give the music ‘air and space’,” Hayden explains. “Our guitarist Patrick, with his reggae background, loves creating those sounds.”
"The song is all about raising our children to be aware of what's going on in the world around them and teaching them that they don't have to accept the perpetual state of segregation that they've inherited from previous generations,” Hayden said. “With everything that's happening in Australia and around the world right now, the message behind this song couldn't be more relevant". South African-born Hayden brought
Highlife has performed at the Caloundra Music Festival; the Ocean Street World Festival in Maroochydore; and six gigs at the last Woodford Folk Festival, each one bigger than the last. “Experiencing the crowds grow each time was awesome,” said Hayden. The six-piece band regularly invites guest musicians and artists to perform with them and incorporates the Highlife dance troupe, a trio of dancers performing traditional African dance into their high-energy performances.
For more information; to listen to the band’s music and see the latest gigs visit www.highlife.band Locally, you can catch the band at the Verrierdale Hall Full Moon Dance on 9 September.
LIVING THE HIGHLIFE The Highlife band members include: Hayden Hack: guitar & vocals Nathaniel Combes: percussion Patrick Kiernan: guitar & pedals Lee Hardisty: harmony & bounce Leon Tussie: percussion & rhythms Brad Wenham: bass
Local. Love it.
www.peregianbeachhotel.com.au DAVID LOW WAY, PEREGIAN BEACH
Something for everyone
John and Deb Caruso review the latest book releases, just in time for some winter reading!
ALEC BALDWIN NEVERTHELESS
DAWN O’PORTER THE COWS
Alec Baldwin loves movies, especially old classics, and he writes fondly of late nights spent with his dad watching films like How Green Was My Valley, Five Graves to Cairo and Passage to Marseille.
The quote from one of my favourite comedians Kristen Wiig initially piqued my interest about this book when she said it was “Funny and excruciating. You’ll think about it for weeks!”. And so it was, and I did.
Baldwin’s journey from Massapequa, Long Island to Hollywood where his name has consistently been linked to some of the biggest films of all time is warmly and honestly told in this autobiography. Although he’s never thought of himself as a leading man. His career has encompassed film, television, the theatre and even radio where his Hollywood contact book has played a pivotal role when planning guests for his WNYC podcast, Here’s The Thing.
At times it was more excruciating than funny but therein lies its charm. Centring around the danger and influence of social media and living in the digital age and covering everything from masturbation, sex, orgasms, periods, pregnancy, abortion, cancer and death; The Cows is about three women who are definitely not following the herd.
From his appearance in The Hunt for Red October through to his portrayal of NBC head honcho Jack Donaghy in 30 Rock, Baldwin effortlessly leads the reader on a journey of highs and lows, including his marriage to Kim Basinger and his controversial relationship with their daughter Ireland. Baldwin pulls no punches, writing with fierce frankness, and laying bare the often-explicable machinations deep within the industry. “I have neither the time nor the talent to write a book,” Baldwin reflects “Nevertheless, I wrote this book in my own words and, such as it is, I offer it to you to entertain, to motivate, inspire and to learn.”
The writing is fearless, frank and funny with the ins and outs of the challenges of modern life excellently weaved together, and with a fair dash of black humour. The main characters (Tara, Cam and Stella) boldly tackle the strangest of situations unapologetically and with almost-unbelievable aplomb. With the women all working in creative industries, including one who is a blogger, the writing is more casual and includes blog posts, emails, text messages and tweets that is reflective of modern life and makes it easier to digest. While the women are strangers, their lives are cleverly drawn together as one woman’s action becomes an all-consuming focus about acceptance, choice, decisions, feminism and self-love.
Nevertheless, is a journey where Baldwin endeavours to learn more about himself by committing his thoughts to paper in this charming, uncompromising tale.
This book is funny and does give you something to think about. It is at times shocking, insightful and political yet presented in a way that is also heartwarming, hilarious and reminiscent of the boundary-pushing that defined Sex in the City.
Deb Caruso 37
friday afternoon on the harbour a boat pulls in from makepeace island masseuses step off with massage tables just another day with the rich and famous exchanging farewells on the old wharf a woman walks out from a restaurant divine in a high waisted pencil skirt gentleman on her arm and a long lunch enraptured still in conversation children skate the ramps behind me the charter boats bring in their takings an artist rushes to make the gallery and amongst it all I see the stillness a seabird watching from a river marker an elderly woman on a mobility scooter reading her book at the jetty’s end weathered boards beneath her wheels and to me she seems so wonderful so vulnerable and free I’m wondering what is on her pages quietly hoping her brakes don’t fail her and she sees the late storm rolling in and I see her turning on her heels running from the drenching rain ruined book above her coiffed hair young smile beaming saturated soaked to the bone with glorious life and she’s under her umbrella now rolling this way warm and dry the captain of her own shiny ride and I can see that she’s an old hand from the maps on her face from the adventure in her eyes
Nekita Roberts @theaustralianpoet www.theaustralianpoet.com
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View our work on Facebook and Instagram BOOK AN APPOINTMENT TODAY! Carlie Wacker 0419 760 771 | email@example.com IN Noosa Magazine
Timeless Linen shirt and Easy Rider Long Overall from BAE Venus Stud Slides from Cabin and Cove Catarina Clutch from Cielo Collective Shot on location at: Village Bicycle
POPS OF CANDY COLOUR TRANSPORT US TO A NOOSA WINTER WONDERLAND - STAND OUT FROM THE CROWD WITH BOLD ACCESSORIES
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INFASHION LOLLIPOPS AND LACE
Alice MCall Heart of Gold playsuit and Jaggar Vertex Heel from Bow and Arrow Trading Cupcake headpiece from Malanie J Designs Shot on location at: Candy Addictions
TEXTURE TAKES THE WINTER CAKE! LOOK FOR LACE, CROCHET AND LINEN.
LOVE SEQUINS BY DAY
Crazy Love Dress from Augustine By Kelly Coe Nicole Fendel earrings from Serengeti Store Shot on location at: Candy Addictions
EMBRACE THE DAY SEQUINS - NOT JUST FOR LATE NIGHTS OR AWESOME 80S PARTIES ANYMORE!
IN Noosa Magazine
CREAMY SOFT LEATHER LOOKS AND FEELS GREAT. THE BIKER JACKET IS A WINTER WARDROBE STAPLE
Locally owned and designed, 100% cotton and linen mens clothing + huge range of great accessories ***
The Fuse Leather jacket from Cabin and Cove Allure Ruffle off the shoulder top from BAE Fluidity jewellery from Bow and Arrow Trading Shot on location at: Village Bicycle
TEXTURE AND BLING AND YOUâ€™VE THE SWEETEST THING! NIGHTS IN NOOSA CALL FOR STATEMENT SEQUINS
Moss and Spy gown from Domini Design Sensi Trixie heels from Alterior Motif Shot on location at: Candy Addictions
Shop 2 & 3 Sandcastles 1 Hastings Street Noosa Heads QLD 4567 P 0497 873 167 www.cottonworx.com.au
INFASHION CANDY KISSES
Him: Panama, Hole Punch shoes, linen shirt, shorts and striped tee all from Mensroom by Cottonworx Her: Augustine By Kelly Coe Marina Meadow Dress Sensi Trixie heels from Alterior Motif Inverni Firenze hat from Georgettis Shot on location at: Bay Village
WINTER BEACH DAYS IN NOOSA CALL FOR A LACE KIMONO AND LUXE ONE-PIECE SWIMSUIT
BOHO BEACH VIBES
The Travelling Kimono Lace Kimono Parasol by Parasols with Love Kiini Chacha one piece and sunglasses from Bow and Arrow Trading Shot on location at: Main Beach, Noosa
Flawless airbrush makeup â€“ Mobile to the Sunshine Coast
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IN Noosa Magazine
POPS OF FUSCHIA AND FLOWING FABRIC FOR HER - LUXE LINEN AND STRIPES FOR HIM!
Him: Linen shirt and shorts and sunglasses from Mensroom by Cottonworx Her: Soft leopard Luna dress from Basic Luxe Co Saltwater Sandals from Evolve Bag from BAE Tassel me Up lLvender Love Necklace from Augustine by Kelly Coe Shot on location at: Main Beach, Noosa
PRETTY PASTELS BRING WARMTH TO WINTER OUTFITS. GO FOR LAVENDER AND COTTON CANDY PINK
SHOWROOM IS NOW OPEN SAT URDAYS FROM 9.00am – 1.00PM
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05. 01. 21.
How healthy is your heart? Noosa Radiology offers a wide range of specialised cardiac imaging services daily, including; CT Calcium Score CT Coronary Angiography Echocardiography Myocardial Perfusion Study Exercise Stress Testing Holter Monitoring Please talk to your GP or specialist for more information.
Noosaville Medical & Professional Centre 90 Goodchap Street, Noosaville P: 07 5440 9700 www.noosaradiology.com.au
IN Noosa Magazine
MRI CT CT Coronary Angiography Nuclear & Cardiac Imaging 3D Digital Mammography General Ultrasound 3D/4D Obstetric Ultrasound Vascular Ultrasound Echocardiography Interventional Radiology Bone Mineral Densitometry General X-Ray OPG and Dental Imaging
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THE ART OF MAKEUP The art of makeup is not to look made up. Katrina Thorpe shares Ten Makeup Secrets you should know.
makeup over the neck and down onto your chest particularly if you really want to wear a darker shade than your skin tone. 2. GET THE GLOW. A few decades ago someone said blush should be applied under the cheekbones; wrong, it should be applied lightly over the plump area of the cheeks to give a shading effect not a blob of colour. Keep the colour of your blush in tone with your skin so that it contours your face naturally. 3. FLATTERING FLUTTERING. Want your lashes to look natural, thick and long? Then itâ€™s ok to get some glued on but leave the style, amount and length to the experts if you want them to look real. Applying a lash conditioner to your natural lashes before applying mascara will help them feel and look thicker as well as improve their condition to grow longer.
1. DARE TO LOOK BARE.
The wrong concealer can make you look older. Concealer is usually used to cover the dark colouration or fine lines around eyes so be sure to apply eye cream to hydrate and plump those fine lines first. Ask for
IN Noosa Magazine
5. EASY ON THE EYES. Applying a light dusting of mineral powder or primer over your eye area helps your eye shadow stay put, whereas liquid makeup will make it slide off. 6. STAY IN THE LINES. You should never add a lip line outside of your natural lip colour or use lip liner in the corners of your lips. Using darker shade lip colours makes lips look smaller but using a natural to medium shade lip colour and applying a little lip-gloss in the middle of your lower lip will give a fuller lip look. There are some great lip plumping lipsticks, gloss and balms available and they work well to give you a natural, plumper feel and look to your lips. 7. THE RIGHT TOOLS. As with any form of art, buying and
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A bronze face and pale body is not a flattering combination. Choose a makeup tone that complements your skin and as silly as it sounds, the best makeup looks like you arenâ€™t wearing makeup. Always apply your
4. CAREFULLY CONCEAL.
professional help in colour matching your concealer as choosing a concealer one shade lighter with a reflective light effect, not shiny, will make your eye area look brighter.
wearing makeup is no different in that you need to apply it with the correct brushes. Quality brushes save you time and money as they prevent you from wasting makeup. Application is quicker and it’s easier to apply makeup with the right brushes. 8. SPOT THE DIFFERENCE. Hide that pimple with a blemish stick in skin tones. Apply a small dot to the blemish and pat the spot gently to blend and then apply a mineral powder over the top. Don’t draw attention to a blemish by adding too much camouflage. 9. HARSH LINES. Brows are not meant to look like a drawing above your eyes.
You want people to look at your eyes not your brows. Use a brow powder or brow mascara to fill in your brow line as it gives a natural, softer look to frame the face and does not draw the wrong attention to the brows.
As we find ourselves drifting in to the winter months, with our nippy mornings and long cool nights, The Ultimate Florist team have a few colourful treats guaranteed to brighten up the coldest of winter days.
10. LIPSTICK THAT STICKS. Long wear lipstick has come a long way from the days of lip stains and lipsticks that have your lips peeling and colour breaking down to leave lips looking patchy and dry. The new improved long wear lip colour (such as LipSense) can last up to 18 hours, is nourishing and leaves your lips full of colour and hydrated. This product will stay on your lips and not on your glass (or someone else's lips!). Bonus is, it is completely waterproof and kiss proof! Have fun testing this one out.
ith a cool change comes many treasures in the flower world...
Sensational Stocks, upright and steadfast, with all the fragrance of a wooded forest and their gorgeous array of colours to delight everyone. Sweet peas with their delicate skirts and sweet aroma, just like a cottage garden. Incredible Roses of all colours and varieties will be joining us, along with a few surprise visitors... Poppies have graced us with their presence a little earlier this year and we may have some visitors from overseas joining us briefly from France.... It is French Peony season and we have several special deliveries arriving for those lucky few who get in quick. From all of us here at The Ultimate Florist, have a wonderful winter and don't forget to order early for all your flowery needs.
Massage | Pregnancy massage Chiropractic | Acupuncture
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6 Mary Street Noosaville | Ph: 07 5473 0724 www.kansha.com.au
GO WITH THE FLOW!
Carlie Wacker discovers a sanctuary for body, mind and soul
reamy images of a luxe new wellness studio started popping up in my Instagram feed a year or so ago. I began to follow this account and got swept up in the excitement of this pretty new sanctuary. The interior design of this boutique Pilates studio was next level gorgeous and they had REFORMER pilates (my favourite). It's fair to say that my expectations of Noosa Flow Pilates and Wellness Studio were high and were absolutely met when I booked my first class. I downloaded the free app and was equally impressed with it. Classes can be booked and paid for online - perfect for those, like me, that prefer casual classes rather than locked-in memberships (although membership options are available and a much more financially savvy way to reach your fitness goals).
IN Noosa Magazine
The unassuming staircase beside Jimmy Fox cafĂŠ and Whisky Boy belies the oasis you enter when you walk through the doors of Noosa Flow. It is clean, fresh, intimate and welcoming. There is a boutique shop brimming with ethicallymade active wear by Dharma Buns, gorgeous homewares and wellness products like Soak Society bath salts and Wild Folk candles. The interior decorating is coastal luxe â€“ combining earthy wood accents, crisp white walls and beautiful indoor plants. I immediately feel at peace and ready for my first class. But first, I buy a pair of Pilates socks from the Noosa Flow boutique (you must wear these non -slip essentials when taking a reformer Pilates class). Reformer Pilates is similar to mat Pilates but you use a machine which uses springs to increase resistance. Some moves require you to stand upright hence why
the non-slip socks are important. I’ve always loved reformer Pilates classes but there are very few studios that offer these group classes in Noosa - most provide one-on-one sessions only. The group classes are small – up to eight people which keeps classes intimate so the instructor can focus on ensuring correct movement and alignment for students.
Noosa Flow owner Claire Toone is also a very calming energy to be around with her softly spoken instruction and her warm and welcoming demeanour. From highly stressful corporate gigs with Christian Dior in London and New York to a Pilates studio owner and instructor in Noosa town, she says it was an unregrettable lifestyle change for her family.
I think I like this style of Pilates because it’s low impact and quite relaxing compared to other exercise classes yet I can still feel the workout in my muscles. It can be as challenging as you make it with intensity levels adjusted by altering the springs.
When Claire launched Noosa Flow it was a one-woman show but as the business gathered momentum and a loyal following, she has expanded to include a team of instructors and with an equally warm and nurturing nature. Kat Harding, Georgia Nike, Francis Collins, Elysia Klaes, Courtney Beach and Sarah Bunnell are the culture that create Noosa Flow and make it a soulful and special place to be. What you will find when you join this community of beautiful souls is that you will be welcomed into the arms of the Noosa
A common misconception is that reformer Pilates is for injury recovery. Although it is beneficial before and after surgery, it’s a form of exercise that tones and strengthens your muscles while also improving flexibility and core stability.
Flow family who gather around you to support your fitness and life goals and genuinely care and encourage you. Noosa Flow offer various reformer and mat Pilates, yoga and barre classes or private sessions and truly is the perfect place to focus your mind, recharge your body and rejuvenate your soul. They also host events and workshops covering all aspects of health and wellness. Follow them on social media or visit their website for more details. www.noosaflow.com
IN NOOSA READER OFFER IN Noosa Magazine readers can receive 10% off classes or products purchased online. Enter INNOOSA10 when booking or buying. Valid until 1 September. Cannot be used in conjunction with any other offers or membership.
NEW PILATES AND WELLNESS STUDIO NOW OPEN IN NOOSAVILLE! Pilates Reformer / Pilates Mat / Cardio / Barre / Yoga Group and private sessions available. Book a class through our website at noosaflow.com
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Phone: 5442 4570
John Caruso discovers a simply, effective way to reward and connect with one of your most precious companions.
an you remember the last time your partner lit some candles, drew you a deep warm bath and followed up with a relaxing massage? What about one of those wellness days at work where the boss organised a masseuse to work on some aching necks and shoulders? Do you remember how good you felt? Have you ever considered how your pet pooch could benefit from a similar experience? Nobody can deny that the pet care sector is a major growth industry, with The Australian claiming earlier this year that Aussies spend $12 billion a year on food, grooming, vets and insurance. We have one of the highest domestic animal ownership rates in the world with about eight million pets, most of those cats and dogs, and there’s a flourishing industry growing around caring for those pets.
Consider canine massage for example, it’s not a new concept but its history can be traced back to ancient times. In India, not only were human bodies charted, but also those of animals resulting in what we refer to as trigger points. Even Julius Caesar travelled with a personal masseuse who also worked on his war dogs and the first known documentation of canine massage dates back to China in 2700 BC. Massage techniques continued to develop throughout history with early archaeologists noting Egyptian hieroglyphics depicting scenes of 'animal healers'! When it comes to making your own dog feel good, the benefits include relaxation, decreased pain, increased mobility, and improved circulation, often helping to calm nervous or anxious dogs making them easier to handle when you take them to the vet or groomers.
In the same way that a relaxing massage helps make us feel calm and relaxed, canine massage therapy stimulates the production of endorphins in our pets - the natural chemicals that relieve pain and create that euphoric, blissful sensation. A simple massage is extremely beneficial for ageing and arthritic dogs and ill animals or ones that have had an injury or surgery. Noosa Canine Masseuse Carlie Wacker explains that trigger point pressure therapy, basic acupressure
points, remedial massage and even Shiatsu can all be utilised to assist your pooch.
“I even use aromatherapy! Essential oils, for example frankincense, can help dogs suffering separation anxiety and the whole process is a great bonding exercise between owner and pet,” she says. The second most common topic for people to post about on social media is pets, just after children. Domestic animals are becoming more and more 'humanised’; many have their own instagram accounts and an increasing number of people choose to have ‘fur babies’ rather than children. Considering the relationship we have with ‘man’s best friend’, canine massage therapy could be the key to strengthening that bond between pet and owner. Just don’t tell Cory Bernardi!
TRY THESE ON YOUR DOG! Two great calming points to start with on your dog are the GV 20 (governing vessel) that is the centre of the head between the ears and GB 20 (gall bladder 20) at the base of the skull. Use gentle strokes or circular movements to calm and relax your dog. Make sure the massage is very gentle, focusing on the fascia, the connective tissue between skin and muscle.
IN Noosa Magazine
Say hello to Mister Mistress! The talented duo from Blink Living have joined forces and created Mister Mistress. This winter theyâ€™ve put together an earthy mix of eco-chic to turn up the heat & inspire our own backyards. Embrace the cooler evenings and cozy up with a backyard fire pit, your loves and a hot cuppa.
FEATURED PRODUCT LIST: Cast Iron Firepit – Outside Noosa PH: 5448 0250 | Round jute braided multi coloured rug, Diamond wool rug black and white, Mongolian lambswool rug in grey, Old Indian door bench, Boho luxe cushion 60cm in black and natural, Old Chinese stool, Chinese willow basket, S&P T4ME tea set in forest green, Tumungal thin stripe blanket - Eclectic Style PH: 5470 2946 | Butterfly Chair, Batch Ceramics Beaker in satin white, Royal Doulton Olio Jug, rust terracotta, Muubs Lava Plate – The Alfresco Room PH: 5449 0290. Fashion provided by BAE PH: 0400 048 072; Evolve Peregian Beach PH: 5448 2077; Mensroom by Cottonworx PH: 0497 873 167.
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IN Noosa Magazine
GET THE LOOK • T ransform your outdoor setting into an entertainers delight and turn up the heat with a cast iron fire pit that will make those chilly winter nights memorable. An outdoor fire pit is the perfect feature to any outdoor space - not only will it add interest to your backyard but it looks inviting - just make it complete with a glass of red or a warm cuppa! I can’t think of a better way to spend those chilly winter evenings than by an open lit fire under an open star lit sky. Don't forget the marshmallows! • If you're anything like me and your ceramics are looking like their heydays have long passed – opt for earthy colours that complement each other and don't clash with your existing pieces. Natural hues such as rust orange, terracotta and olive greens are 'so hot' right now. •O pt for an eclectic mix of key furniture pieces – you can't go past the classic butterfly chair, especially enjoyed around a firepit. Chunky bench seats are the perfect accompaniment for long nights under an open fire,
sharing tales and laughter. Look for interesting pieces, such as the one that is featured, which is actually an old Indian door turned into a bench. •C hild's play - A teepee is perfect for entertaining a child’s imagination and aesthetically adds a touch of boho chic. Perfect for bringing outdoors for child’s play while entertaining friends. When you’re done, bring it inside to the kid’s room to create a space that is a little wild and adventurous for young hearts. • T here are so many options for turning your outdoor setting into a space that suits a fire feature. If your space lends itself more to a sophisticated design, consider getting the professionals to install a built-in contemporary fire feature. If you don’t have the space for a permanent fixture opt for a cast iron firpit similar to the one featured. Albeit heavy, you can move it around as you please and let’s face it - it looks pretty damn fine and is the perfect feature for any backyard.
P: 1300 557 415 E: email@example.com www.nationalhotelsupplies.com.au
experience just like I would book a hotel and then turn up with the family and personal essentials such as board games, a good book, wine and food - or leave it to the Pitch team to even organise that! I can choose the location or Tim has some great recommendations for the best local spots. The beautiful bell-tents are erected, styled and exquisitively furnished to provide everything that is needed for a real and relaxing getaway, including linen, lighting, cooking and dining facilities (or catering if you want).
Camping is a breeze when you get your friends to pitch in and set up a glamping experience like no other, as Deb Caruso discovers.
love camping in winter. The stars seem brighter, red wine by the campfire is mesmerisingly magical and there is nothing like snuggling in a tent in your warm sleeping bag – it’s like your own private cocoon! I used to be a very happy camper. That was in my early 20s when I was single and ‘camping’ meant popping up a tent just small enough to sleep in and establishing a ‘that’ll do’ makeshift setup - normally consisting of a picnic blanket and one camping chair. I would often wake up deflated on the floor of my leaky tent, tired and cold but loving the
adventure. However, as I have ‘matured’ and now have a family, including a (non-camping) husband, the thought of having to set up, and worse still, pack up – a family campsite seems too hard.
That leaves more time for simply relaxing amongst nature, finally finishing the book I started weeks ago and choosing which bottle of red to have by the fire. Bring it on!
Thanks to people like Tim and Lisa at Pitch Luxury Camping, I don’t have to think about it anymore. I simply book the glamping
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IN Noosa Magazine
phone: 07 5448 0250 4 Rene Street,Noosaville
BABY, LIGHT MY FIRE!
These smart little systems from Yagoona offer functional and fun options so you can have your fire - and eat it off it too! Perfect for home or away, mix & match to find what's right for you.
01. Add a Barramundi BBQ to a Yabbi Fire Pit for a fire that is not only fantastic, but also functional! A simple and portable set up that is perfect for camping!
02. Add a Barramundi BBQ to the Goanna Fire Pit for the perfect combination for the garden or outdoor entertaining. The Goanna holds the BBQ at an ideal height for outdoor cooking.
04. Add a Barramundi BBQ for the complete outdoor cooking experience! Available in a range of sizes and with the option of having a plate and grill or two grills.
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2 WILDFLOWER STREET, SUNSHINE BEACH
ack in the days when Sunshine Beach was still rolling sand dunes, dirt roads and beach shacks, the current owner was inspired by the space and tranquillity. She was spoilt for choice of blocks of land to purchase and decided upon 2 Wildflower St for its wide frontage and space from neighbours. With a desire to create a country cottage by the sea, she went for the unique A-Frame design by Lockwood Homes, more commonly found in the Hinterland. Immersing herself in the tight-knit local community she has enjoyed 32 wonderful years in this quaint and quirky home. Whether it was cups of tea on the private and peaceful front veranda or curry nights in winter around the cosy wood fire, the memories have been enduring. The owner is now ready for a genuine tree change and looks forward to welcoming new owners to her much-loved home. Embracing absolute privacy and abundant northern light, this charming Cedar home boasts high vaulted ceilings, exposed beams and open loft spaces. It's immersed in tranquil gardens and is just a short stroll from Sunshine Beach, wonderful bars and cafĂŠs. The generous lounge and dining space is embraced by leafy views while the elevated all-weather front veranda overlooks the tranquil garden. A timber kitchen features updated appliances and natural light. Plenty of room with three
IN Noosa Magazine
CHARMING HOME JUST A STROLL FROM THE BEACH
bedrooms and mezzanine parents' retreat off master bedroom that also contains an ensuite. Additional features include ducted vacuum, combustion fireplace, air conditioner, storage. The home has great potential to add personal touches, renovate or extend. With a separate entry it is also ideal for holiday rental or a home business. There is a single semi-enclosed carport and it all sits on a 559sqm block that is situated close to local schools, shops, grocers and scenic parklands. This is an incredible opportunity to get into the exclusive seaside suburb of Sunshine Beach at a price well below the median. An inspection will have you falling in love.
FOR SALE OVER $875,000 3 BED, 2 BATH, 1 CAR
Andrew Hedley Melanie Primmer McGrath Noosa
0410 551 554 0448 966 867 07 5455 4807
Results Focused Few real estate professionals offer the business acumen that Sales Agent Andrew Hedley provides his clients. Following a career as general manager of a sales and marketing division in corporate health, Andrew has almost 10 years' experience in property sales, including three years as a real estate principal. An esteemed property strategist, Andrew shares, 'Every sale requires a unique approach to highlight the property features and a tailored marketing campaign which sets it apart from the competition'. He is adept at managing sales of any scale, proven when he commandeered an international campaign to sell a golf course to Chinese investors, achieving a result well beyond expectation. Andrew's abilities are well suited to market Noosa's inspiring and diverse property range and his ethos of genuine customer care appeals to home owners and investors alike. He is excited to be on the journey with McGrath, ready to set new benchmarks for service and client outcomes.
Andrew Hedley M 0410 551 554 E firstname.lastname@example.org
ike a lot of people, the mere mention of Smoke On The Water, instantly brings those three opening power chords to the 1972 Deep Purple classic playing in my head! However the groupies of this namesake event will be swapping pot for pottery and the chorus for kilns for the triennial Australian Woodfire Ceramics Conference. Potters and ceramicists from all over the world will descend on Cooroy to share in demonstrations, talks and workshops on kilns, materials, processes and techniques from some of the world's best artists.
Local and international artists are gathering in Cooroy for an arty event that only happens every three years. John Caruso discovers a potty party for woodfired and ceramic artists and finds out that we’re all invited to join in!
The line-up is impressive with artists from all over the globe firing up for the festival including luminaries from Japan, Korea, Singapore, the USA and Canada - all artists in one place showcasing examples of different aspects of ceramic excellence. Together with free public events and exhibitions, Smoke on the Water is sure to potters of all persuasion, as well as those who appreciate the art of a handthrown piece. Until then, I know that musical riff has buried itself in your mind as an ear worm, so if you’re wondering, the chords are A, C and D.
AUSTRALIAN WOODFIRE CERAMICS CONFERENCE FREE PUBLIC EVENTS 28 June to 1 July Aha Iti - view woodfired kilns being built and fired by various artists. Lower Mill site, all day each day. Pots in Shops - Cooroy's Longest Exhibition showcasing various artists. Visit the website for full listings of who and where. 29 June Potter’s Street Party - live music, food stalls, bar. Cooroy Butter Factory courtyards, 6pm. 1 July Potters' Market - buy your own special piece. Lower Mill Site, 2pm. 1 July Closing Ceremony - artists, kilns, music. Lower Mill site, 4pm. For the latest program and exhibitors, visit facebook or www.smokeonthewater2017.com.au
Save the Date!
WE ARE LED BY DESIGN
FREE EVENT !
Friday, August 18 – Sunday August 20 | 10 am – 4 pm
Take a road trip across the Noosa shire to see our talented visual artists in their studios. ∞ Meet almost 50 emerging and established artists and artisans – painters, ceramicists, mixed media artists and more ∞ See their private studios and learn about their creative process ∞ Invest in original art or just be inspired by it! ∞ See an exhibition of all artists at Wallace House, Noosaville
Delivering award winning creative through branding, advertising and digital. Our work is recognisable for impact, intelligence and an unforgettable visual message. We are proud to partner with In Noosa and continue the success of this iconic magazine.
Find out more at www.noosaopenstudios.com.au
www.weareledbydesign.com.au P 5474 2202
IN Noosa Magazine
Art lovers will be spoiled for choice during winter with open creative spaces and a celebration of the naming of the Sunshine Coast, 50 years ago!
NOOSA OPEN STUDIOS
NOOSA REGIONAL GALLERY
18 AUGUST – 20 AUGUST 2017
UNTIL 23 JULY 2017
Noosa Open Studios is a community based not-for profit organisation, created by artists for artists. The annual event provides both locals and the many visitors to beautiful Noosa Shire the opportunity to visit artists in their private studios. Learn about their creative processes, see their work, and perhaps even make an art investment to call your own! Discover back roads and hidden treasures. See the story on page 10 of this edition.
What’s up Sunshine
POMONA RAILWAY STATION ART GALLERY FROM 24 JUNE – 18 JULY 2017 Janey Richards’ Freedom of Expression Janey's artworks are abstract expressionist paintings, bold in colour and inspired by the natural world - parched land, golden grasses and subtropical splendours. 22 JULY 2017 Eco Dye Workshop Working with the talented Michele Knightley and Margaret Moon, learn how to work with nature to create art. The workshop runs from 9am-3pm with all material supplied. Cost: $100 per person. 10 Station St, Pomona Ph 5485 2950 www.pomonartgallery.com
COOROY BUTTER FACTORY ARTS CENTRE UNTIL 31 JULY 2017 2018 Exhibition Proposals The Butter Factory Arts Centre is calling for exhibition proposals. Apply through through the website. 11A Maple St, Cooroy Ph 5442 6665 www.butterfactoryartscentre.com.au
In line with the 50th Anniversary of the naming of the Sunshine Coast, this exhibition will examine Noosa’s history focusing on the people and events that have shaped the region and exploring themes such as holidays, tourism, surfing, environment, festivals and development. Fabula Mundi by Rosalind Woodward Rosalind Woodward’s Dupion silk works present like cultural garments. Fifteen years in the making, their restricted palette and minimal design hint at national costume or period piece. Rosalind’s creations came into being after many years discussing Depth Psychology with her late husband, who also was an artist "Fabula Mundi" or "Story of the World". Each garment is a study in patience, restraint, and dedication. FROM 27 JULY – 3 SEPTEMBER 2017 Lola Greeno This internationally respected and award-winning Indigenous artist is renowned for storytelling through art that explores cultural knowledge, natural beauty, ancient traditions and connectedness with her island home. 9 Pelican St, Tewantin Ph 5329 6145 www.noosaregionalgallery.com.au
HORIZON FESTIVAL 25 AUGUST-3 SEPTEMBER A region-wide cultural event that celebrates the creative energy of the region through light, colour, place and all things creative. Various locations through the region www.horizonfestival.com.au
GOOD LOOKS AND STYLE! W
e’ve entered a new realm when it comes to home entertainment. We’re no longer reliant on that steel infrastructure high on top of a hill, beaming a signal to our radios and televisions in our home. These days we can stream music, videos, film, and TV shows, anywhere, anytime to our smart devices and there’s a range of exciting new products that are not only atheistically pleasing to look at, but also deliver a punch when it comes to performance. The Mac AirPort Extreme Router is super-fast with the official Apple site claiming data rate speeds of up to 1.3 Gbps. The channel bandwidth has been doubled, with 80MHz-wide channels providing more room for more data to flow faster than ever before.
From supercharging your Wi-Fi speed in your home or office to enjoying the very best in Bluetooth audio technology, Tony Kay explores what’s new in store at Camera House Noosa.
on your Mac or iOS device. Now that you’ve got a super-fast Wi-Fi signal, let’s explore some state of the art speakers from Bang & Olufsen and Cambridge Audio. The Beoplay B2 from Bang & Olufsen is a powerful light-weight speaker that fits comfortably into your hand or pocket. The splash and dust resistant drivers inside the speaker are sealed in a casing of aluminium and polymer, weighing in at a very light 275 grams. A quick shake or double tap will activate Beoplay P2’s smart features, including a setting on the Beoplay App that can wake you up with the same music you were listening to the night before. Enjoy rich and spacious Bang & Olufsen signature sound with up to 10 hours of battery life and a built-in microphone for calls and voice activation.
Mac Airport Extreme
The all-new design of the AirPort Extreme makes it taller, with six antennas at the top, which create a higher platform for dispersing the signal. Three antennas for the 2.4GHz band and three for the 5GHz band.
The first thing that strikes you about the range of Yoyo Bluetooth Speakers
Setting up will take no time at all with set-up assistant built into iOS and into AirPort Utility for OS X. As soon as you plug in your AirPort Extreme and connect it to your DSL or cable modem, you can follow the simple instructions
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Cameras & Camera Accessories
For all your photography, electronics and printing needs visit Noosa Camera House today! Homemaker Centre, Gibson Rd, Noosaville Call: 07 5474 4443 www.camerahouse.com.au/noosaville
www.facebook.com/CameraHouseNoosaville. * Conditions Apply. IN Noosa Magazine
Beyond the fabric finish are speakers designed with the craftsmanship, passion for sound and technological curiosity that only a Hi-Fi engineer can deliver. The Yoyo range comes in three different models: (S), (M) & (L) with high performance, low distortion amplifiers to high quality driver units. Every component has been specifically selected by Hi-Fi engineers to deliver the best possible performance from your digital music. All speakers in the range include “gesture control” so you can simply swipe your hand across the panel from left to right to operate, with the (M) range of speakers recognising that recorded music is mastered to be heard in stereo where you need two speakers, which is why Yoyo has introduced L+R channel with a set of split speakers. Unlike its portable counterparts, Yoyo’s (L) is designed to be the centre piece of home life entertainment with Bluetooth streaming, built-in Chromecast, Spotify Connect and an ARC and Optical input to hook your TV up too! Find out more at Camera House Noosa.
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from Cambridge Audio is the way that they’re beautifully finished off, wrapped in 100% worsted wool from Yorkshire weavers Marton Mills who have used a unique process where they thin the fabric for acoustic transparency so as not to obstruct the sound.
Noosa’s RC & Drone Specialists
Courage can be a grandiose display of power and strength or a quiet voice that makes you try again. Paul Bird explores the notion of cultivating a culture of courage.
ictional sitcom politician Jim Hacker would visibly start, wracked with fear and doubt, when the new policy he had thought so clever just a moment before was described as “courageous” by his obfuscating Departmental Secretary Sir Humphrey Appleby.
getting out of bed in the morning. Courage can be the stoicism of someone providing care for a family member living with disability, chronic pain or illness. It can be fronting up to that difficult business meeting. It can be presenting in public. It can be tackling a physical, mental and emotional challenge (climbing a mountain, jumping out of a plane, running a marathon etc). It can be making that phone call to apologise for some bad behaviour. It can be simply confronting and “owning” our past as a part of our unique story.
Sir Humphrey’s key talent was to use delay and confusion in order to preserve the status quo which protected he and his fellow public servants in the hilarious BBCTV series Yes Minister/Yes Prime Minister. His descriptions of potential Ministerial decisions as courageous or brave, highlighted the downside risks to acting in such a way. More often than not, the result was a Hacker non-decision fuelled by his fear of losing votes at the next election.
It can be getting on with our lives, getting out and about as normal in places where terrorists have struck. Courage, it seems, has a positive impact on individuals, businesses, governments, society and the economy as a whole. Courage gives us a forward momentum. It is a community value which seems to stand the test of time.
Courage involves overcoming, or the absence of fear, in the face of a threatening or dangerous situation. It is the real or potential presence of fear which makes an act courageous.
"Courage can be a person suffering from depression getting out of bed in the morning."
From our annual outpouring of respect to those who sacrificed their lives for our nation on Anzac Day, to the bravery awards which recognise individuals who have, mostly spontaneously, reacted to life-threatening situations with little heed for their own safety in order to save or assist others.
Can it be actively cultivated? A slice of the gigantic worldwide self-help industry asserts that courage can become a habit.
I attended a presentation last year where a woman demonstrated how a systematic, sustained approach to upping her mental toughness had made her more hardy and confident i.e. more courageous perhaps?
Those heroes sometimes pay the ultimate price with their own lives or years of mental anguish and suffering via post-traumatic stress disorder.
This fits well with the emerging psychology around how lasting change in our mental, emotional and physical habits can be achieved through incremental, ritualised actions aimed at changing the way we live our lives.
Despite the downsides of acting with courage it is a national value which helps to define “us”. Courage inspires selflessness and daring. It keeps us safe. It brings out the best.
Apparently, a new ritual becomes a habit only after being repeated about 30 times. Repetition seems to lie at the heart of acquiring new habits which will persist into the future.
Courage does not come without risk though. Many a courageous Hackeresque decision ends in ridicule and failure. This goes for any enterprise, whether it be our national Government seeking to deliver its agenda or a local retail outlet trying to survive and thrive in a competitive world.
We cultivate courage as a society in Australia and it seems to me to be a worthy value for our long-term survival. If we each, as individuals, in our families, the broader community and in our business lives cultivate the habit of courage then step-by-step we will create a wellspring of latent courage, hopefully available at the appropriate time.
Small acts of courage exist in our everyday lives. Courage can be a person suffering from depression
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LAURA WRIGHT INTERIOR DESIGNER. CLO STUDIOS
GARY & LIBBY SWANEPOEL DIGITAL ENTREPRENEUR; LECTURER; PARENTS TO 4 KIDS
"Now in its 10th generation the Honda Civic makes a striking first impression, engineered to redefine what a hot hatch can do. The inspirational mood of the design struck a chord with me: exuding an athletic, sporty exterior with a little bit of sexiness thrown in for good measure. Stepping inside, the seats made me feel comfortable and secure, and the leather bound steering wheel felt nice in my hands. There were plenty of cup and storage holders inside and the vanity mirrors on both sun visors are in my opinion, a necessity! I liked the keyless ignition button and the hand brake is not a cumbersome lever that requires a lot of muscle to operate, but rather a simple push button. With one foot on the brake, a downward push will engage the hand brake and simply lifting the button up disengages the brake. I really enjoyed the Apple Car Play and the LCD touch screen is easily accessible for both driver and passenger with remote controls on the steering wheel so the driver’s hands don’t have to stray too far. One of the most concerning aspects of driving for me is changing lanes, however the all-round visibility from inside the new Honda Civic was excellent with Honda’s lane-watch technology. A camera on the passenger side mirror that activates when you indicate left, exposes your blind spot, appearing on the centre display screen, meaning you can change lanes with complete confidence. As an interior designer, I rely on my car a lot and the ample boot space could easily take two occasional chairs. Overall, the vehicle is stylish, roomy, and responsive!"
"Skoda, the simply clever Kodiaq - you got it right! Both Gary and I drove the Skoda Kodiaq and our first conversation centred around the clever design features that popped out to surprise us! For example, your parade will never get rained on with an umbrella cleverly concealed in both the driver and passenger doors. The spring-loaded door edge protectors can save you a lot of headaches, especially when you’re dealing with four kids in a garage or parking lot. Damage to your wall or someone else’s vehicle is inevitable with a tribe as big as ours! The Skoda’s rear hatch opens and closes remotely for when your hands are full and the interior light in the boot detaches to become a flashlight, which comes in handy and saves you rummaging about in the dark searching for lost Lego pieces. Gary was a big fan of the well thought out extras, especially the high-resolution reversing camera and the 360-degree bird’s eye view of the car. These features are great once you’ve parked the vehicle, allowing you to easily check if your bottom is hanging out over the white line. The Kodiaq offered a smooth ride with plenty of power as we drove it along Lake Weyba and the 4x4 capabilities meant that the vehicle handled very well on the uneven terrain. Gary mentioned a couple of times that from the outside the Skoda Kodiaq doesn’t look too big, however once you’re in it, it felt big and spacious, like Dr Who’s Tardis! The clever attention to detail like the smart device holders left a positive impression. Behind the two front seat headrests, the Kodiaq includes cradles for phones and tablets to keep the kids occupied during those long road trips. We loved our Skoda experience and we're sure it won't be long before Skoda is a household name. They certainly got it right. It's simply clever!"
WHAT I LIKED
WHAT WE LIKED
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Ample boot space Engine: 1.5L, 4-cylinder turbo intercooled Power: 127kW @ 5500rpm Fuel consumption: 6.4L/100km Lane Watch Technology
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ANCAP five-star safety rating Engine: petrol 2 litre turbo Power: 132kW @ 3900rpm Fuel: 7.6L/100km The clever touches inside Winter 2017
THE ALL NEW
INTRODUCING THE NEW 7-SEATER ŠKODA KODIAQ 4X4 The all-new 7-seater ŠKODA KODIAQ 4x4 has arrived and it intends to impress. Built to the highest of standards, the KODIAQ combines 4x4 capabilities, impressive state-of the-art driver assistance systems, innovative safety technology and extraordinary comfort and space, making it an ideal companion for families. And as in all ŠKODA vehicles, each Simply Clever feature is there to make life easier and put the KODIAQ in a class of its own. The KODIAQ is yet another example of our philosophy – to build beautiful European vehicles packed with the latest technology, safety and features, whilst remaining incredible value for money. That’s Simply Clever. That’s ŠKODA.
Test drive today at CRICKS MAROOCHYDORE ŠKODA 88 Sugar Road, Maroochydore Phone: 07 5450 3300 firstname.lastname@example.org
Published on Jun 22, 2017
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